From Glasto to gastro

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 London

• 04.38 - Exploring Somerset, from Glasto to gastro

• 07.19 - The post Covid hospitality boom

• 08.20 - Discovering Holm and having a lockdown picnic viewing

• 10.35 - 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 gardens

• 21.01 - Eating seasonally - things that grow together, go together

• 23.43 - The shift towards sustainable food production

• 25.40 - A new era for UK growers including wasabi and padron peppers

• 27.15 - 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