About The Clockspire
The Clockspire, set by the Somerset’s borderline, was originally built by Sir William Medlycott in 1864 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.
Our People
David Hill
David is our General Manager here at The Clockspire. Born and raised in South London, David began his career in hospitality at 18 in the busy pub scene of Croydon.
Post-university, David found himself drawn to the world of fine dining and the precision, creativity, and high standards that come with it. Seeking new challenges and the chance to work alongside some of the industry’s top talent, David made the leap into Coworth Park, Ascot, and has since been refining his skills in some of the country’s most prestigious establishments.
Most recently, David served as Restaurant Manager at Catch at the Old Fish Market in Weymouth.
When we invited him to join us at The Clockspire, we knew his experience with top chefs and his commitment to exceptional service would bring something truly special to our restaurant, and we’re thrilled to have him lead our team.
Luke Bryant
Luke Bryant joined The Clockspire team as an apprentice in 2019, having previously trained with Michael Caines in Devon. His dedication and commitment to excellence has seen him steadily rise through the kitchen ranks, and take on challenges such as South West Young Chef of the Year.
He now leads the entire department, continually refining his knowledge and skills under the tutelage of Group Head Chef Luke Sutton and Group Executive Chef, Peter Eaton.
