IN the court of the Crimson King is the title of the 1969 debut album by the group King Crimson.

The phrase ‘in the court of the Crimson King’ could refer to Somerset as the Crimson King, also known as John Toucher’s or the Bewley Down Pippin, is a traditional cider apple cultivar originating in Somerset.

One of the kings of cider in Somerset is Sheppy’s which has been making cider in the county for more than 200 years.

Sheppy’s is still making artisan cider at Three Bridges, Bradford-on-Tone, Taunton, but are looking to expand their history and the brand.

One of the newest ventures to be launched by Sheppy’s is the Apple Bay Restaurant and Bar which was opened at its headquarters and visitors centre in April.

The aim is to give visitors a chance to enjoy either a quality breakfast, lunch or evening meal and the head chef, Justin Brace is already aiming to secure an AA rosette award.

This is the type of forward thinking plans which Justin who has been working in the kitchen since he was 14-years old, has for the new restaurant.

Somerset County Gazette:

He started out on the ladder to become a head chef by washing dishes at his local pub, the Podymore Inn, to earn a bit of extra money.

While he was there he was guided by the head chef who showed him how to prep food and by the time he was 15/16 yearsold he was cooking steaks for customers at the pub.

Justin said becoming a chef was not something he ever thought about, but it became apparent it was something he enjoyed doing and he learnt fast.

It was this learning which helped him reach the top of his profession combined with working at hotels which served fine food and carried with them rosette awards.

He said: “Working in these hotels taught me how to work at a higher level.

“It took time to adjust to cooking finer food as opposed to pub food.

“I started as a chef de partie before I become a sous chef two years later. For me this was defiantly a massive achievement.

“After working there I became head chef at the Ilminster Arms Hotel where I stayed for six and a half years before moving to the Yeovil Court Hotel.

Somerset County Gazette:

“It was after that I moved here. I saw an advert for the job and applied. What I like about the role is it gives me freedom, freedom to express myself.

“We have a great amount of talent in the kitchen and everyone works together.

What we all aim for it is to be the best we can be and produce the best food.

“It is hard working in a kitchen and the best thing you can do is not to panic.

“You have to learn to deal with it all and with that comes confidence so the pressure become less.”

As head chef at the Apple Bay, Justin is responsible for four chefs and two kitchen porters.

Somerset County Gazette:

He is always charged with the tasked of creating the menus for the breakfast, lunchtime and evening meals at the restaurant.

He aims to produced 12 evening menus per year, two lunchtime menus which would change once every six months and a breakfast menu which would be permanent.

Justin said: “What the menus do is give me flexibility and a freedom to be creative and gives the other chefs a chance to produce items for the daily specials.”

Somerset County Gazette:

Among the items on the evening menu have been: Starters - Roasted tomato and balsamic soup with grilled Mozzarella, basil oil, homemade bread (vegetarian, vegan available).

- Vodka, dill and beetroot cured salmon Gravalax with pea puree, charred chicory and Horseradish cream.

- Partridge Ballotine and crispy bacon, celeriac cream and a gold medal cider jus - Honey roasted squash with butternut squash hummus, curried sweetcorn, Quince Chutney and toast.

Main course: - Oven roasted pheasant with chestnut mushrooms, turnips, spinach, fondant potato and oak matured cider jus.

- Honey glazed duck breast and braised duck leg with cumin and orange carrots, red wine jus and carrot puree.

- Pan roasted sea bass with Ratatouille, roasted new potatoes and roasted red pepper coulis.

- Ribeye steak with peppercorn, creamed spinach, cheery vine tomatoes and triple cooked chips.

- Smoked venison loin with plum and classic draught cider sauce, kale, mixed root veg mash.

Somerset County Gazette:

Speaking about the new venture, Louisa Sheppy (director) said: “This is about thinking about the long term.

“It is about getting the quality right and so far people have been supporting us.”

Mat Turner, manager at the restaurant said: “This is an exciting prospect to take what is a wonderful opportunity for the brand.

“It is creating a restaurant for the local community and visitors who come and visit Sheppy’s.”

Further details about Sheppy’s and the Apple Bay Restaurant and Bay can be found online at sheppyscider.com