Mushroom foraging at The Small Holding (credit Food Story Media)
Oysters, celeriac and preserves
November at The Small Holding
“Striding confidently into its second year, Will Devlin’s restaurant shows no sign of slowing down, ‘a truly sensational experience’ is one fan’s heartfelt comment. The level of ingenuity generated by a kitchen on turbo drive, fuelled by its own small holding, hen coop and piggery is prodigious.” Will Devlin was named ‘Chef to Watch’ in The Good Food Guide 2020
“A group of folk growing amazing things, then pulling them out of the ground, sometimes knobbly and lumpy, then cooking and serving them. It’s perfectly imperfect and I wouldn’t change a thing.” Grace Dent, The Guardian
Everything is home-made at The Small Holding, including sourdough bread and butter, yoghurt and ricotta or sourced hyper-locally such as Hinxden Cream which has a herd of pedigree Guernsey and Holstein Friesian cows in nearby Benenden. Ingredients are picked less than 10ft from the kitchen and when there’s a glut, the kitchen preserves, pickles and jars.
The November Full Acre sample menu, with full vegetarian and vegan menus available, costs £60 per person with an optional 4 glass wine pairing at £40 and 6 glass wine pairing at £60. The Half Acre menu is £30 per person.
Cauliflower, Nettle, Truffle
Celeriac, Scallop, Asparagus
Oyster, Kale, Lovage
Beetroot, Cheese, Blueberry
Hake, Bacon, Clams
Hogget, Cabbage, Parsley
Pork, Potato, Egg
Miso, Pear, Pine
Apple, Goat Milk, Brandy
Will Devlin, 31, is the chef owner of The Small Holding, a kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. The 26-cover restaurant was voted the best restaurant in Kent at the Taste of Kent Awards and is set in one acre of land, permitting a unique connection between farm and table. Growing, foraging and cooking the best ingredients is at the core of The Small Holding, with daily changing menus, using home-reared and home-grown ingredients from the farm, which is less than 10ft from the kitchen.
“Growing our own produce on the farm brings an understanding and honesty back to the kitchen, and vital freshness. Making the most of our harvests when the ingredients are at their prime – whilst also preserving and conserving them to use throughout the year, keeps us concentrated on the natural cycle of the land and helps us to create full flavoured and imaginative dishes.” Will Devlin
Will took ownership of The Small Holding in January 2018 and opened in April 2018. A former pub, which was run down and neglected, the site has been transformed into an open kitchen and bar with a large decked terrace looking out over the farm and views of the Weald of Kent.
For more information, interview or to visit The Small Holding, please contact Hannah Blake on hannah@thediningroompr.co.uk or 07730 039361