What’s been happening

Awards

So, this happened: We’ve been awarded two AA Rosettes! Massive shout-out to the whole team on such an achievement; we couldn’t be more chuffed with the recognition. Cheers also to everyone who voted for us as Muddy Stilettos’ Best Restaurant – we have the best customers!

Events

Farm and Forage

We’ve had great feedback on our Farm and Forage days – thanks to all the visitors we’ve had so far! If you haven’t been yet, book your place here on Wednesdays and Thursdays until August 29; it’s something a bit different for your next meal out, that’s for sure…

Ultimate Pop-Up

We had a brilliant time at Hush Heath for Tree of Hope’s Ultimate Pop-Up. Chef Will joined Scott Goss, Bobby Brown, Jamie Tandoh, Robert Taylor, Robert Marshall, Fabio Vinciguerra and Tammy Jackson for an amazing evening, making a selection of canapés (including beetroot and goat’s cheese macarons, and oyster crackers with oyster and seaweed mayonnaise), and raising an incredible £17,000 for charity. Humbled and honoured to be involved in such a great event, guys – let’s do it again soon!

Kent County Show

Come and catch Will cooking at this year’s Kent County Show! He’ll be in in the Cookery Theatre at 2pm on Saturday July 6 and Sunday July 7, demonstrating how to cook up some treats using produce from our farm. It should be a super-cool day out for families, so stop by and say hello.

Pub in the Park

We’re psyched to be at Pub in the Park from July 12-14! Will’s going to be cooking on the Friday evening and Saturday afternoon alongside Angela Hartnett, Jason Atherton, and Claire Clarke and Sarah Crouchman. You can also win four free tickets over on our Instagram, Facebook and Twitter, so go check it out!

What’s been growing

Strawberry picking is in full swing on the farm, so we’ve been making a lot of jam! Elderflower, peas, broad beans and the first of our courgettes are looking good, and we’re now making our summer rhubarb into wine. Our blackcurrants will be ready in a few weeks too, so keep your eyes peeled on the menu

What we’re drinking

Wine of the month

We’re all over Stopham Estate’s well-balanced, full-bodied, off-dry Pinot Gris this month. It’s fruity, floral and zesty, and banging with pork and spicy dishes; aromatic peach and pear with a floral character on the nose, crisp acidity on the palate, fruity intensity, and a lively citrus and stone fruit finish – what’s not to love? Grab a bottle for £38.

Matt’s beer of choice

General manager Matt is loving Cellar Head’s Festival Pale! A seasonal special with aromas of tangerine, and marmalade and stoned fruit flavours, this one’s perfect for the warmer weather, and one to look out for during festival season in the sun.

Elderflower cordial, Small Holding chef, Farm and Forage, Pub in the Park

L-R: Elderflower cordial, chef Marcus, Farm and Forage, Pub in the Park

Who we’re loving

The Pure Meat Company are absolutely wicked. They’re a first-generation farm producing ethical and sustainable, slow-grown grass-fed meat, which we can’t get enough of. These guys are all about ‘honest meat as nature intended’, which goes perfectly with our ethos of homegrown, organic, locally-sourced real food at its best. You’ll find them in our menu’s hogget bresaola with tomatoes and ricotta cheese, and don’t miss our Fire & Feast pop-up with them at Taywell Farm Shop on Saturday July 6!

Who’s been cooking

Chef Marcus has been with us for eight months, but was already a great friend for years before he joined. Living near the coast, he’s our seaside forager, picking everything from sea purslane to sea cabbage. He’s currently in the hot section of the kitchen, cooking all the tasty meat and fish, but is also a bit shy, so make sure you say hi when you’re next in.

Where we’re eating

Fellow restaurants

We’ve enjoyed some seriously good food lately, visiting Verdigris in Tonbridge and Fordwich Arms in Canterbury. Both are top restaurants with some top chefs in the kitchen, so pay them a visit if you haven’t already! We also headed to Ashford for a tour of the new Curious Brewery – it’s all kinds of awesome, and we highly recommend making the journey to see it for yourself.

A legend comes for lunch

We likewise had a surprise visit of our own recently, when none other than Pierre Koffmann walked through our doors! Don’t know who he is? Look him up – he’s one of our heroes, and an absolute legend of a chef, so we were pretty starstruck when he came into the kitchen to snap a photo and pay his compliments.

Outside dining

Now that summer’s here, we’ve opened up our decking area for drinks, lunch and dinner, so you can eat our Full and Half Acre menus outdoors, with awesome views of the farm and countryside. Book your table inside or out by clicking here.

What we’re making

Feast your eyes on our July menu (£50)

  • Cuttlefish, Sesame, Wild Garlic
  • Carrot, Chilli, Coriander
  • Egg, Oats, Lovage
  • Beef, Cabbage, Yoghurt
  • Mackerel, Cucumber, Onion
  • Tomato, Hogget, Cheese
  • Pork, Fennel, Sage
  • Bay, Raspberry, Sorrel
  • Elderflower, Gooseberry, Meadowsweet
  • Fennel, Woodruff, Strawberry
  • Mint, vodka, ginger

Four-glass wine pairing £40
Six-glass wine pairing £60

Small Holding cider

Following a press day back in September last year, our very own cider is now ready to go! Matt’s going be doing some final tastings with Phil and May from Turners Cider, so look out for it in the coming weeks…

Elderflower cordial

Give this recipe a go at home – it’s easy-peasy, lemon squeezy…

Ingredients
20 heads of elderflower
1l water
400g sugar
½ lemon, squeezed

Method

  • First, go for a nice long, relaxing walk and pick some elderflower! Pick flowers off the stalk – you don’t need to be too precise; you just don’t want lots of big green stalks in there.
  • Boil the water and pour over the elderflower, then cover in a tub and steep for a day. The next day, pass the infusion through a fine sieve.
  • Put the liquid in a pan with the sugar and lemon juice, and bring to the boil to dissolve the sugar. Leave to cool and the pour into a clip-top jar, ready for use.

Don’t forget to sign up to our mailing list below for our latest news and events!

© WILL AND MATT DEVLIN