Welcome To The Clockspire
The Clockspire, set by the Somerset’s borderline, was originally built by Sir William Medlycott in 1854 as a school. Now the building has been brought back to its former glory creating a warm and welcoming restaurant and bar.
The striking exterior is more than matched by a stunning new modern interior with bare stone walls, exposed oak roof beams and a polished concrete floor.
Our menu is all about seasonality and using locally grown produce at its prime. Our approach is ingredient-led with an emphasis on flavour, harmony and balance.
Add to that a wonderful service team offering warm and welcoming hospitality, and the result is an exceptional restaurant, a sophisticated bar and a new landmark in the heart of the community.
We set out to create a restaurant we would want to eat in ourselves. A place where what’s on your plate depends on what is absolutely in season, and one that uses the best ingredients from local farmers and suppliers whenever possible.
The room itself is spectacular, with large windows casting dappled light across the original features of the building. The service is also first class, but the feel is definitely unfussy. At its heart it is a beautiful space to relax and enjoy wonderfully made food.
Set on a mezzanine level over the main restaurant, our super chic bar is a destination in itself. The ultra modern marble topped bar and velvet covered bar stools contrast beautifully with the building’s newly revealed oak beams and beautifully restored stonework.
It’s the perfect spot to enjoy a glass of Champagne or an expertly made cocktail before your meal while watching the theatre of the dining space below.
Head chef Luke Sutton has been surrounded by great food from an early age when he and his family would frequently visit friends in France.
He can still remember the look, feel and smell of the wine caves they used to explore, and meals of fresh caught river trout with asparagus grown locally.
Those experiences have helped to shape him into the chef he is today. He maintains a keen sense of provenance throughout his dishes, inspired to find the very best in local ingredients and enhance them with techniques and skills learned throughout his career.
Luke’s started his career at Michelin starred L’ortolan in Berkshire, and then moved to the then newly opened Woodspeen restaurant, here he eventually became senior sous chef and was part of the team to earn and keep the restaurant’s Michelin star. With a kitchen garden to play with Luke continued to develop his passion for seasonality and would often share his knowledge whilst teaching in The Woodspeen’s cookery school.
With ingredient-led cooking as his passion, Luke is excited to be able to find local suppliers who share his enthusiasm for great produce.
Massimiliano Mannella is our General Manager here at The Clockspire. Originally from Liguria, Massi grew up surrounded by some of Italy’s most stunning scenery.
After studying hospitality at university, Massi started his career in a tiny restaurant on the Italian coast. The food was simple, but the service and experience offered to the guests by the soulful chef patron was warm and put the guest at the heart of everything he did. This was what kept Massi at this restaurant for some years. When Massi decided it was time to move on he wanted to be able to offer this same experience, and seeking a challenge he headed to London. During the past seven years working in London, he has inevitably added finesse and authenticity to his skills working in some of the capital’s most prestigious restaurants. Most recently has been General Manager at Gordon Ramsay’s London House restaurant.
When we asked Massi to join us here at The Clockspire, we did wonder if the beautiful Dorset countryside would bring back some memories from the beginning of his career, and we knew this restaurant would be the perfect place for him to express the warmth of his personality.
Thomas Gammella is our Restaurant Manager at The Clockspire. He was born in Lombardy but his family origins are from Romagna, Veneto and Campania – a melting pot of different cultures and style of foods merged together. He studied at the prestigious E.Maggia Hotel Institute in Piedmont and, at the same time, he worked in one of the most prestigious restaurants in Milan. After graduating Thomas left Italy to work at the Michelin starred Woodspeen Restaurant in Berkshire. Recently he received an award of excellence from the Royal Academy of Culinary Arts, the most prestigious award available to young people in the hospitality industry today.