A new chef has joined the Slab House Inn near Binegar, with the aim of introducing a mouth-watering menu.

Adam Dwyer, 27, gained six years experience working at the renowned fish restaurant Goodfellows in Wells as well as a year under Rick Stein at his restaurant in Padstow.

He also worked under the Michelin-starred John Campbell at the Vineyard at Stockcross.

He and his team are now aiming to stamp their own style on the food served up at The Slab House Inn, at West Horrington.

Adam said: "It's every chef's dream to be given free rein to create a new menu.

"I want mine to be creative and clever as well as delicious.

"I love coming up with exciting combinations of food and working out the best ways to bring the ideas to life.

"The team and I are working on simple, traditional pub food for the lunchtime bar menu, with dishes such as beer battered fish and chips, and rump steak with mushrooms and vine tomatoes.

"For the main restaurant I want to go for a slightly more sophisticated cuisine. One of my favourite dishes is the slow-cooked fillet of beef with black truffle ravioli, pan-fried foie gras and truffle sauce which has already proved a hit with customers."

Adam, originally from Liverpool, began his career working behind a bar before discovering his passion and talent for cookery when his boss gave him the chance to work in the kitchen.

Adam said: "At the moment I am trying out new dishes and constantly improving them.

"Everything on the menu is made with the freshest local produce I can find. The quality of the food is my main priority."