Briar at Number One Wins Prestigious Acorn Award.

The Acorn Award, known for shining a light on the brightest prospects in hospitality, has been awarded to Briar at Number One.

The restaurants rigorous grounding in sustainability and thoughtful cooking has drawn in a number of accolades since it’s opening in 2024 including a place on Sqaure Meals Top 100 Restaurants, Conde Nast’s Best New Restaurants and the awarding of a Michelin Bib Gourmand.

Sam Lomas, at just 29, has worked alongside some of the most well-known names in the restaurant industry namely Hugh Fearnley Whittingstall whom Sam cites as one of his greatest influences. The effect is clear; with Sam’s meteoric rise characterised by traditional cooking techniques and a strong focus on a positive, ethical kitchen culture. He has created a four-day workweek and prioritised staff wellbeing with initiatives such as a running club, foraging trips and communal gardening.

A finalist in the much-lauded Great British menu as well the Roux Scholarship, Sam’s experience paid dividends when it came to opening Briar. His team of eight serve over 200 guests weekly and is popular amongst locals and tourists alike.

His passion for cooking has extended beyond the restaurant where Sam is active in the wider food community through mentoring, cookery demos and his award-winning newsletter Field Notes. A number of junior chefs are being trained in butchery or take part in hosting garden to table experiences reinforcing the team’s connection and relationship to the produce they work with.

Upon accepting the Acorn Award Sam reflected “It’s a great honour to be recognised for this award. The Caterer is so well respected in the industry that it is a great boost of confidence for both myself and Briar.”