Holm

Holm in South Petherton has become one of the defining voices of modern Somerset dining. Chef-owner Nicholas Balfe has created a restaurant where every decision, from the producers he works with to the way guests are welcomed, reflects a deep connection to the surrounding landscape and community. It’s an approach that earned Holm this year’s Award for Creativity and Innovation.

Menus evolve with the seasons to incorporate ingredients from Holm’s own gardens, nearby farms and trusted South West producers. Fire cooking, preservation and whole-animal butchery all play their part in a kitchen that favours clarity, balance and generosity over unnecessary flourish.

This philosophy is evident in dishes such as ricotta agnolotti with peas, lovage and Somerset pecorino, Cornish pollock with asparagus and elderflower beurre blanc, or the now-signature Westcombe Cheddar fries served with pickled walnut ketchup.

Beyond the relaxed dining room, seven bespoke bedrooms encourage guests to turn a long lunch or supper into an overnight stay.