James Chatfield appointed new head chef at The Small Holding, Kent

James Chatfield has beeb appointed new head chef at The Small Holding, Kent

New Head Chef appointed at The Small Holding

James Chatfield, 28, from Hailsham, East Sussex has been appointed as the new Head Chef at The Small Holding, the Michelin green star restaurant in Kent, owned and operated by brothers Will and Matt Devlin, and part of the Acre group including Birchwood.

James started his new role at the farm to table restaurant with one-acre of productive land growing vegetables, fruit, herbs, plus beehives, ducks and chickens, in early December. Having grown up and worked in East Sussex in restaurants including Gravetye Manor, Restaurant Tristram, 64 Degrees and Murmur, James’ most recent role was Senior Chef de Partie at Tommy Banks’ Michelin star restaurant The Black Swan at Oldstead in North Yorkshire; James and his wife, Gabby Chatfield who worked in Front of House, were in position there for just under a year, with Gabby now joining James at The Small Holding as a supervisor.

Coming from a family farming background, with his uncle and grandfather owning the award-winning Hook & Son dairy and beef farm, James has had hands-on experience of good produce and close relationships with suppliers since a young age. He brings with him to The Small Holding a shared ethos to Chef Owner Will Devlin of sourcing, growing, and foraging the best quality ingredients, combining time-old preservation techniques with modern innovations.

James’ appointment sees the departure of previous Head Chef Duncan Moran who was at The Small Holding for five years and has been a pivotal member of the team. Duncan has joined The Black Swan Oldstead as Chef de Partie.

Will Devlin comments, “Duncan leaving us is bittersweet as he’s been an amazing part of The Small Holding and the wider Acre team. He’s been with Matt and I since the early pop-up days, through lockdowns, catching escaped sheep and cooking some incredible food together. He is on to great things and we’re all really happy and proud of him. We’re excited to welcome James to the team, we share the same passion and values, and he has some fantastic experience and skills; I can’t wait to get behind the stoves with him.”

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About The Small Holding

The Small Holding is a Michelin green-starred kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. Run by brothers Will and Matt Devlin, as Chef and Head of Operations, respectively, The Small Holding is part of the Acre Group which also includes Birchwood in Flimwell, East Sussex.

The Small Holding is open Wednesday to Sunday with an eight-course Full Acre menu costing £85 per person and a five-course Half Acre menu costing £65 per person, with the option of a wine flight. The drinks list also includes house made soft drinks, kombucha and non-alcoholic wine, beer, and spirits.

The 36-cover restaurant and farm are set in one acre of land, permitting a unique connection between the land and table. Growing, foraging, and cooking the best ingredients is at the core of The Small Holding, with monthly changing tasting menus, using home-reared and home-grown ingredients from the farm, which is less than 10 feet from the kitchen.

The menu is defined by the farm’s own produce. Vegetables and fruits are harvested within hours of guests arriving; while charcuterie, sourdough, and cultured butter and zero waste animal cookery from the farm’s own livestock, are made on site. The kitchen team works directly with growers, farmers and fishermen who share the same core values, and the team forage in the nearby hedgerows and woodland.

The Michelin Green Star for sustainable gastronomy recognises restaurants with a focus on environmental practices; it encompasses everything about The Small Holding and the teams’ drive for sustainability.

“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

Green Michelin Star 2021/22/23
Number 25, Harden’s Top 100 Restaurants
Number 10, Square Meal’s Top 100 Restaurants
Good Food Guide 2023