October at The Small Holding
“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
“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
Now the days are getting shorter and there’s woodsmoke in the air, the kitchen is preserving as much of the summer gluts as possible. There are autumn raspberries and damsons and blackberries from the hedgerows and woods. Wild mushrooms and cobnuts have been found and are on the menu. Rare breed Berkshire pigs, chickens and ducks roam the farm and sheep for hogget and mutton graze less than half a mile away.
Everything is home-made at The Small Holding, including sourdough bread and butter, yogurt and ricotta or sourced hyper-locally such as Hinxden Cream who have 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 October Full Acre sample menu is below, with full vegetarian and vegan menus available and 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
Beetroot, Cheese, Lovage
Squash, Walnuts, Sage
Hake, Leek, Chard
Celeriac, Scallop, Ants
Partridge, Carrot, Rhubarb
Pork, Potato, Chard
Miso, Apple, Cobnut
Plum, Yogurt, Oats
Blackberry, Buttermilk, Brandy
For interview requests with Will Devlin, images, commissioned press reviews or to visit The Small Holding for a Farm and Forage tour please contact email@example.com or 07730 039361.