Holm

Making a connection to the land and local people is the driving force behind this Trencherman’s Award-winning contemporary restaurant in a former bank building.

The surrounding fields supply many of the ingredients that contribute to owner Nicholas Balfe’s ever-evolving menus. Formerly of esteemed London restaurants Salon, Levan and Larry’s, Nicholas is careful to partner with farmers, growers, butchers, gamekeepers and fishermen who share his respect for quality ingredients.

The open-plan dining room, accented by mid-century modern furniture and artwork, provides a casual setting for the smart food. Sample it via four- and six-course tasting menus in the evenings and a set lunch during the day.

The focus of each dish is the beauty of its ingredients, as in the line-caught Dorset sea bass, which shines with the simple yet aromatic pairings of courgette, basil and elderflower.

A select and sensibly priced wine list showcases low-intervention, biodynamic and organic wines from small-scale producers.

Trencherman’s tip

Nicholas and team host a bonza line-up of events year-round. Hit the terrace and its outdoor kitchen in summer for fireside suppers, DJs and bands. In the cooler months, book in for wine tastings, supper clubs and guest chef nights. Lucky overnight guests can get involved with foraging, beach trips, hill walks, meditation, mindfulness, movement and more.