Holm opens in Somerset village

The team behind London restaurants Salon, Levan and Larry's have this month opened their first venue outside of the capital.

Holm is the first rural outpost from chef-director Nicholas Balfe, Mark Gurney and Matt Bushell, opening on 10 November in the village of South Petherton in Somerset. 

While the London venues are now well established – with Salon approaching its 10th anniversary and Levan growing a strong following from its roots in Peckham – the team have now relocated to the South West to start a brand-new venture. 

"Having spent my early years in Somerset and Dorset, that part of the world has always held a special place in my heart," says Balfe. "I've been in awe of the richness and vitality of the land there for as long as I can remember and have spent many a holiday exploring the countryside and coastline of the South West. I am so happy to be able to take some of the wonderful energy, passion and creativity that define Salon, Levan and Larry's and transpose it to the countryside."

Holm's outdoor grill and dining terrace are ideal for alfresco dining, with the menu itself reflecting the seasons and sustainable principles. Balfe has worked with local growers and producers to source high-quality ingredients – the likes of which are not easily available from the team's city sites. 

The 34-cover dining room looks over an open kitchen, whicle the outdoor space has the capacity to seat upwards of 50 guests. Visitors can choose from a seasonal a la carte menu, starting with a selection of small plates such as BBQ squid with Jerusalem artichoke and sea purslane; Westcombe cheddar fries with pickled walnut; and mallard liver parfait with brioche. 

A range of larger plates are also available, including grilled celeriac with brassicas and seaweed Béarnaise; Iron Age porchetta with Treviso and quince; and papperdelle with game ragu; or plaice, sea vegetables, elderberry capers and brown butter. 

Desserts also follow the seasons, with Holm offering a warm chocolate mousse with miso ice cream; ricotta ice cream with pear and buckwheat; and blackcurrant sorbet with honeycomb. 

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