Named ‘Chef to Watch’ in The Good Food Guide and awarded a Green Michelin Star for sustainable gastronomy and a drive for environmental practices, Will Devlin is chef owner of The Small Holding in the village of Kilndown on the Kent and East Sussex borders. The 38-cover restaurant is 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 10ft from the kitchen. Over 180 varieties of vegetables and fruits are grown, while native breed pigs, chickens and ducks roam the farm and sheep for hogget and mutton graze less than half a mile away. The menu is defined by hyper-seasonal ingredients with a focus on the farm’s own produce. Vegetables and fruits are harvested within hours of guests arriving, homemade charcuterie and zero waste animal cookery from the farm’s own livestock is the main focus, while the teams preserve and pickle gluts. The Small Holding works directly with growers, farmers and fishermen and the kitchen team forage in the nearby hedgerows and woodland.
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