New Restaurant Manager Suzi-Mona Milne at The Small Holding

SUZI-MONA MILNE JOINS THE SMALL HOLDING AS NEW RESTAURANT MANAGER

THE SMALL HOLDING
Ranters Lane | Kilndown | Kent | TN17 2SG
www.smallholdingrestaurant.com

Suzi-Mona Milne has joined The Small Holding, Will and Matt Devlin’s Green Michelin star restaurant in Kent, as Restaurant Manager. The appointment further strengthens the senior management team with Suzi bringing her commitment to outstanding levels of service for guests, and her passion for wine training and education to The Small Holding; she is currently completing her WSET Level 4 Diploma.

Reporting directly to Will and Matt Devlin, Suzi’s role at The Small Holding includes the smooth running of restaurant operations, in addition to managing budgets, hiring, team development and profit control.

Having studied Applied Linguistics at the University of Portsmouth, Suzi’s career in hospitality began working at high street chains Patisserie Valerie and Cote Brasserie, before progressing to General Manager of the Cirencester site, and then moving to The King’s Arms in Prestbury, a 200-capapcity brasserie and village pub and part of the Raymond Blanc Company estate, as General Manager. In 2021, Suzi’s interest in wine took her to Tofino, Canada to The Pointe Restaurant at the Wickaninnish Inn, a Relais and Chateaux property. She joined the resort as Restaurant Manager, at what was her first foray into fine dining. Taking over several outlets in the Inn, Suzi was responsible for a team of 46 with her role including recruitment, scheduling, budgeting, labour control, developing the team and standards and ensuring guests were accommodated for in any capacity needed.

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 Acre, which also includes Birchwood in Flimwell, East Sussex.

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 Full Acre and Half Acre tasting menus, using home-reared and home-grown ingredients from the farm, which is less than 10 feet from the kitchen.