March has been one hell of a month at The Small Holding. Not only did we win Kent Restaurant of the Year at the Taste of Kent Awards, but our very own chef Will Devlin made his inaugural appearance on television! Will had already been crowned Kent Chef of the Year at Kent Life’s Food & Drink Awards 2018, so this was the icing on the cake of a fantastic first year.
We haven’t taken our eye off what’s happening at our Kent restaurant, though, as we’ve been getting back to nature and ready for spring on our farm, and gearing up for the all-important Mother’s Day on Sunday March 31.
Read on to find out more about what’s been happening over the last few weeks…
The Small Holding wins best restaurant in Kent
We were honoured to be named Kent Restaurant of the Year at the Taste of Kent Awards 2019! Organised by Produced in Kent since 2004, the county’s longest-running and most prestigious awards showcase the very best food and drink products in the Garden of England.
With our field-to-fork focus on locally-sourced real food, homegrown ingredients, sustainability and organic menus, we were recognised as ‘a unique experience, strong on its local sourcing, telling a good story, and scoring highly on its customer service’.
To make it to the top three, we were first voted for by our wonderful customers. Initial voting was down to the public, so to be chosen as the best of Kent by you in our first year of trading means the world. To everyone who has supported and dined with us since we opened, we can’t thank you enough!
Chef Will Devlin appears on Escape to the Chateau
This month, chef Will Devlin made his TV debut on Channel 4’s Escape to the Chateau: DIY! Filmed at the beautiful Chateau des Lys in northern France, Will was welcomed by owners Tim and Margreeth Alexander to cook a delicious meal for guests attending a gourmet weekend, after foraging for sorrel and mushrooms in the chateau’s surrounding grounds. Stay tuned for more television appearances to come…
Our restaurant and farm get seasonal for spring
The produce at our Kilndown restaurant is taking shape for the turn of the season. We’re using plenty of rhubarb, chard, radish, cabbage, lettuce and carrots on the menus, while tomatoes and strawberries are sprouting in our polytunnels and raised beds. In the kitchen, we’re creating some exciting modern British dishes to bring to the pass, ready to be paired with sommelier Sally’s fresh range of wines.
Final spaces for Mother’s Day
If you haven’t planned something special for mum yet, we invite you to come and eat local for Mother’s Day on Sunday March 31. At £45 per person, our five-course menu features: celeriac nettle and mustard; duck, quince and cider; gurnard, fennel and sea buckthorn; lamb, turnip and wild garlic; and rhubarb, custard and cake, plus a glass of English fizz for mums. Click here to book your place now.
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© WILL AND MATT DEVLIN