Holm is a modern and inviting restaurant in Somerset, serving a contemporary menu of locally inspired dishes and seasonal produce. It is the fourth restaurant from the team behind London restaurants Salon, Levan and Larry’s. You will find an a la carte menu, plus a chef’s tasting menu, lunch and vegetarian options available. There is also a Sunday lunch menu, featuring the likes of Alford Farm pork belly with red cabbage and black pudding.
The restaurant itself is a light and airy space with an open kitchen and a bar area. If you’re visiting for dinner you will find a seasonal and changing menu, however, you may find dishes such as smoked pumpkin soup served with yoghurt, and barbecued squid served with Jerusalem artichoke. For mains, dishes might include baked celeriac with truffle and hazelnut, or gilt-head bream with crown prince squash and brown butter. There is also a selection of side dishes to choose from, plus dessert and a choice of Somerset cheeses.
If you’re visiting for Sunday lunch you may find dishes such as mallard to share served with confit leg, red cabbage and bread sauce, and a roasted celeriac served with girolles, and mushroom ketchup.
The wine list has been thoughtfully crafted and features many organic wines from small artisan producers. The restaurant has its own wine vault, which stores a number of locally sourced ciders, perries and wines. The house negroni is famous and you'll often see seasonal cocktails too.
Nicholas Balfe is the co-founder and chef director at Holm, while Mark Gurney and Matt Bushnell form the rest of the founding team. The restaurant is housed in a former bank and sits on a large quarter acre plot in the heart of the village of South Petherton.