Nicholas Balfe is Coming Holm

Nicholas Balfe, chef Patron of Salon in Brixton is heading to the South-West to open a new restaurant, Holm in rural Somerset – an old bank in South Petherton has been remodeled. Balfe is one third of the team than owns Brixton’s Salon and Peckham’s Larry’s and Levan restaurants.

The founding team will comprise Nicholas Balfe, Mark Gurney and Matt Bushnell

The Chefs’ Forum spoke to Nicholas to congratulate him on the new opening and to find out more about why he has chosen Somerset to launch his newest site, he said

“Having spent my early years in Somerset and Dorset, I am extremely passionate about the west country. I’ve been in London for the last sixteen years and now I have a young family, I want them to be at one with the land as I was growing up.  I want to take my children foraging and exploring beautiful natural surroundings offered by lush green countryside and scenery.  I am most excited about the abundance of wonderful local produce that Somerset has to over and have already made plans to visit various producers, who I intend to work with directly.”

Nicholas is also looking forward to working with local catering colleges as part of The Chefs’ Forum Academy, both for his London sites and Holm in the West Country once it launches this Autumn.

The all-day space will comprise 30 indoor seats with an outdoor grill and terrace adding extra capacity. The bank’s old vault will become the wine cellar which will be heavy on biodynamic wines.

Guests and locals can look forward to breakfast dishes like caramelised apple and miso buns or Montgomery cheddar croques. In the evening, dishes like Brixham mussels with lovage, creme fraiche and cider will sit alongside Somerset ex-dairy tartare with pickled mushrooms and cured egg yolk. Or Coal-roasted celeriac with garden brassicas and seaweed bernaise. For dessert Wood-fired plum clafoutis and miso ice cream.

Holm will also serve ciders and perries from local producers along with cocktails and homemade soft drinks using herbs and botanicals picked from the garden.