Levan and Larry's trio to launch Holm in Somerset
Situated in a former bank, Holm will boast an outdoor grill and dining terrace, and feature a menu that's 'driven by the seasons' and centred on sustainability, with many of the ingredients being grown in the onsite kitchen garden.
The opening is billed as representing a 'coming of age' for founding members Nicholas Balfe, Mark Gurney and Matt Bushnell, who oversee Salon in Brixton, and Levan and Larry's in Peckham.
Balfe will be relocating to the South West to oversee the project and take a hands-on approach in the kitchen.
“Holm represents a new chapter not only for me personally, but our businesses," he says.
"Whilst laying new roots for my family outside of city life, I get to live every chef’s dream; working directly with farmers, growers and artisan makers, whilst bringing the energy and passion of our London restaurants to a new community.”
Open from early morning, Holm will offer a concise menu of breakfast dishes, including caramelised apple and miso bun, or a Montgomery cheddar croque; accompanied by freshly-pressed juices and coffee.
Moving through lunch and dinner, diners can choose from the seasonal à la carte menu, starting with a selection of small plates such as Brixham mussels with lovage, crème fraiche and cider; Somerset ex-dairy tartare with pickled mushrooms and cured egg yolk; and wood-roasted leeks served with Ogleshield cream and walnuts.
To follow there will be larger plates including coal-roasted celeriac with garden brassicas and seaweed béarnaise; or Saddleback pork, butchered in-house and served two ways, with burnt pear sauce and biodynamic radicchio from nearby Pitney Farm.
The sleek 30-cover dining room will feature an open kitchen that's surrounded by a dining counter with space for six diners, with a 10-cover private dining room housed in the rear of the space.
This will lead straight out to the leafy garden and terrace, which will be home to a purpose-built brick hearth and wood grill, and have space for more than 50 further covers.
The bank’s original vault, meanwhile, will be repurposed and to house the restaurant’s collection of organic, biodynamic and low intervention wines sourced from UK and European producers.
“Having spent my early years in Somerset and Dorset, that part of the world has always held a special place in my heart," continues 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 in the South West. I can’t wait to take some of the wonderful energy, passion and creativity that define Salon, Levan and Larry’s and transpose it to the countryside.”
