We’re thrilled to be included in The Cook Book, a celebration of the chefs, restaurants and producers of the west Kent food and drink scene. As the highly-anticipated recipe collection gets released, we find out how children’s charity Tree of Hope teamed up with a trio of local foodies to champion the dishes that put our county on the culinary map…
With its independent spirit of distilling, Pipehouse Gin has become one of the most popular and exciting Kent gins to enter the market in recent years. We catch up with two of the brand’s four founders, Emma Priestley and Katie Larcombe, to find out more about their unique flavour combinations, and why they were the perfect fit for our local outlook on food and drink…
As the founder of Greensand Ridge Distillery in Shipbourne, Will Edge knows a thing or two about what goes into creating a showstopping mixology experience. We catch up with him to talk about the rise of gin cocktails in Kent and beyond, the introduction of new and exciting flavours, and why the recent boom in the UK gin trade is showing no signs of slowing down anytime soon…
It might not be quite as widely recognised as wine just yet, but beer and food matching is well and truly on the rise. To give you some insight into this increasingly popular fusion of drinks and dishes, Alex Greig from Fuggles Beer Café in Tunbridge Wells looks at why it’s coming into its own through events such as his recent collaboration with The Small Holding…
At The Small Holding, it’s hugely important for us to work with Kent and Sussex farms, producers and suppliers that share our values, vision and ethos. Whether it’s pork and veal from Lewes, or fresh fruit and vegetables from Goudhurst, we love using produce and ingredients that are completely homegrown, right on our doorstep. Here’s a selection of our most frequent local collaborators…
There’s no better way to enjoy a Small Holding menu than with some fine English wine in the heart of Kent. From combining different flavour combinations, to the rise and rise of UK vineyards, James Osborn at Squerryes tells us about marrying his favourite vintages with some of our top dishes, and why they should be ‘like a well-tuned orchestra’…
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