THERE is a new food menu bursting onto the scene in Taunton and according to the chef who is riding the wave it is ‘funky and on-trend’.

The chef with his finger on the culinary pulse is Steven Kiernan. For you eagle-eyed foodies out there, you will recognise his name as the man who launched Silvers Pantry at Prockters Farm, West Monkton.

Steven decided to call it at day at Silvers Pantry and sold the business to Myles Anderson who now owns the business.

Since leaving Silvers Pantry, Steven has joined forces with Tom Brazier, who owns Brazier, which has three locations - in Wellington, one at the Brewhouse in Taunton and one which will open in Cold Harbour Mill in Uffculme, on February 16.

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Steven is a high-quality chef, having worked at Babylon in London, which is a roof garden in High Street Kensington as a sous chef.

He worked with Jamie Oliver at his restaurant Fifteen and then with Gordon Ramsey as a senior sous chef at his Bread Street Kitchen, near St Paul’s Cathedral.

Then he opened up Silvers Pantry before moving to Brazier.

Brazier, for those who are unaware, are speciality coffee roasters and supply wholesale shops across the South West, along the Jurassic Coast and up towards Glastonbury.

The coffee beans Brazier use are graded as 84 on the Q Grade Scale and they get beans from Ethiopia, Burundi, Papua New Guinea, Brazil, Columbia and Guatamala.

This means it is the best quality and full of taste.

Steven described this latest job ‘as creating food which you couldn’t get anywhere else in Taunton or in Somerset’.

He said: “Tom shared with me his vision and I bought into it straight away.

“He wanted to take Brazier to the next level so we joined forces. It is a new challenge and we have opened a restaurant at Brazier’s base at unit 10, Tonedale Mill, Wellington.

“Now we have opened up at The Brewhouse.

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“We wanted to create something from the Southern Hemisphere, which was healthy food but full of flavour. (Steven did spend a year in Australia so has knowledge of this type of food).

“What is happening here has happened in London, where these niche coffee shops and eateries opened up.

“I went to London to see what they were doing and what they were serving.

“Doing this has given me a new lease of life. I can keep things fresh and exciting and new.

“A change is as good as a rest and I am enjoying what I’m doing.

“We have held secret suppers at Wellington which people absolutely love. We hope to open a persico and oyster bar here in the summer.

“One of the meals I have created is a Skinny Benedict, it is like an Eggs Benedict but healthier.”

The tasty menu which Steven has helped put together at the Brazier based at the Brewhouse includes:

- Truffled mushrooms on brioche with crispy poached egg, burnt onion powder and baby basil.

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- Sweetcorn fritters (gluten free)-fritter stack, house refried black beans, avocado, tomato salsa.

- baked duck egg on tasted sourdough w pesto, pepper and chorizo cassoulet

- Lavesh burrito (vegan) broiled red onion, whipped goat curd, pomegranate, black bean salsa and arugula.

- kimchi quesadillas (v)-filled w smashed avocado, feta, house kimichi and black refried beans served with salsa.

- Brazier breakfast burger-thick cut bacon, fried egg, pesto, baby spinach and chili jam on a brioche bun.

- black pudding bon bons-on tacos w babaganoush, flamed red peppers, mashed butternut squash and rocket

- skinny Benedict (v) gf)-poached eggs with yoghurt saffron hollandaise, avocado, wilted spinach, chilli and seeds.

Steven said: “It is really hard to get into a decent place in Taunton as the decent places are booked up.

“What I want to do is serve seasonal food which has all been supplied by local growers so our green footprint is good.

“What is good is with the secret suppers is people do not know what they are going to get but they trust us with their food.

“All the food we make it make here on the premises and cooked fresh to order.

“What this job and this role has given me is freedom, freedom to tap into Tom’s vision and deliver the menu which he set up in his brief.

“The aim is to take everything to the next level.

“It is exciting doing food which no one else is doing.”

What is exciting for Brazier in Taunton is one of the staff working there for hospitality manager, Rebecca Robinson, is an impressive Barista.

Her name is Alice Tomlinson, who finished in the top 10 at the UK Latte Art Championship.

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And there you have it Brazier plus Steven aim to brew up a storm in the world of coffee and food at the Brewhouse in Taunton. They will be serving evening meals which will be open to everyone including those coming to the theatre.

Further details about Brazier and all its three current locations in Somerset can be found online at