Picking peas at The Small Holding (credit Saltwick Media)
Farm Table at The Small Holding
New for the Summer at The Small Holding, Kent is Farm Table, a series of intimate, alfresco suppers hosted amongst the wild flower meadow and vegetable beds on the one-ace farm. Exclusively for eight guests with just one sitting each month for July, August and September, this magical dining experience will start as the sun starts to set with a glass of Sussex sparkling from Artelium Wine Estate and a walk around the farm, watching the bees and butterflies and seeing what produce is in perfect condition to harvest. Much of the six-course menu will be harvested straight from the farm, where chef Will Devlin will cook elements of the menu over fire in front of guests. Showcasing a rainbow of summer vegetables, fruit, herbs and edible flowers, expect to see freshly harvested farm crudités, tomatoes straight from the vine and still warm from the sun, barbecued kales, greens and peas and garnet-coloured berries picked from the bush served with garden herbs and warm chocolate sauce.
Reservations for July, August and September are open now and cost £120 per person.
Green Michelin Star 2021/22/23
360 Guide Three Green Circles 2024
Number 69, Harden’s Top 100 Restaurants
Number 89, Square Meal’s Top 100 Restaurants
Good Food Guide 2024 and shortlisted for best Farm to Table restaurant
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 is 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.
“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
For more information and images for The Small Holding, Will Delvin and Acre please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk