THE head chef at The Bower Inn in Bridgwater is championing Somerset’s seasonal produce and is encouraging us all to do the same.

Thomas Jones, who has just created a new spring menu for the award-winning restaurant and hotel, says supporting the area’s suppliers and buying British will also boost the economy.

Thomas said: “Eating seasonally is the ideal way to eat for many reasons.

"Mainly because seasonal food is at its very best and at a good price but also because shopping locally can really help the economy thrive.

"But remember, seasons can be very short for some foods such as wild garlic, which is about at the moment, so you’ll need to keep a look out for it.

“If possible try and find a good greengrocer, fishmonger and butcher, as they will be able to keep you in the loop and let you know what is at its best right now.

"This is what I do. As a chef, a great relationship with suppliers is key for getting the very best ingredients and for eating seasonally.

“When it comes to the food itself, keep it simple. Fresh seasonal produce cooked well will stand out on its own.

"For example, fresh asparagus is available at the moment and that’s fabulous just quickly boiled, placed on a plate with a soft poached egg, some parma ham on the side and seasoned with cracked black pepper is a perfect spring dish.”

The 33-year-old joined The Bower Inn at the end of last year having previously worked as head chef for Cricket St Thomas Warner Hotels and was employed as chef de Partie at The Grange in Sherborne, Dorset.

“We’ve just re-launched the menu here at The Bower Inn with some seasonal favourites included and we’re really championing our local suppliers wherever possible," he added.

"Regulars should not worry though, all our most popular dishes like our famous Bower Burger still feature and we also have a daily specials board.”

Thomas has also worked as a chef de Partie in Chapter One, a well-known, award-winning restaurant in Kent.

He started his career as a trainee in a family hotel called Bellplot House, an AA five-star guest house with one AA rosette for its restaurant, in Chard and worked his way up to become their head chef.

The award-winning Bower Inn, which is a pub, restaurant and boutique hotel, is owned by Peter Starling and his wife and business partner, Candida Leaver.

Thomas said: “Our food is ingredient-led and wholesome from breakfast through to lunch and dinner. Candida’s bees work hard to make our breakfast honey and we make our own vegetarian sausages on-site or source superb pork ones from a Westcountry butcher, who gets his meat from nearby farmers.

“Our bread comes from a little bakery in Bridgwater, Judith’s Bakery, St Johns Street, which employs traditional baking methods to create its products including using old brick ovens.

“We make our own granola and fresh fruit salad. We serve speciality teas from the region and Somerset roasted and blended coffee.

"It’s a pleasure to give Somerset producers and suppliers a boost especially for those fearing the on-set of Brexit, and a brilliant way to help give our economy, a massive lift.”

Candida and Peter took on The Bower Inn in 2010 when it was a rundown and empty country pub.