Holm, Somerset / Contemporary cool and seasonal dining in Somerset

This week we’re in cider country at a stunning restaurant with (brand new and gorgeous) rooms, Holm. Founder and serial chef, Nicholas Balfe, launched his first restaurant outside of London in an old bank building that has been beautifully converted with clean lines, a calm colour palette and natural materials such as wood and sheepskin. Join Molly and Nicholas as they talk all about creating a menu inspired by the surrounding area and a space designed to last the test of time. 01.25 - Introducing serial chef, Nicholas Balfe, 02.21 - Early years and making the move out from London04.38 - Exploring Somerset, from Glasto to gastro 07.19 - The post Covid hospitality boom08.20 - Discovering Holm and having a lockdown picnic viewing10.35 - Transitioning from the short term London mentality to creating something to last 15.27 - Designing a contemporary vibe in a traditional building 18.29 - Laser cutting through the concrete bank vault and creating terraced gardens21.01 - Eating seasonally - things that grow together, go together 23.43 - The shift towards sustainable food production25.40 - A new era for UK growers including wasabi and padron peppers27.15 - Creating 7 bedrooms and evolving from restaurant to place to stay 28.19 - Working with local craftsmen and producers 30.13 - Creating a stripped back, scandi inspired aesthetic 31.53 - Nicholas's dream spaces You can book a room or table at Holm here / holmsomerset.co.ukAnd follow Holm here / instagram.com/holmsomersetJoin the Curated Spaces conversationInstagram / instagram.com/curated_spaces_club/Linkedin / linkedin.com/company/curated-spaces-clubYoutube / youtube.com/channel/UCXSPidWwH8vkNOPhHB7vcuQ Hosted on Acast. See acast.com/privacy for more information.