Grow the Seasons - new courses at The Small Holding

Head Gardener Jenny Huddart and chef Will Devlin at The Small Holding at the launch of Grow the Seasons

Chef Will Devlin launches ‘Grow the Seasons’ courses at The Small Holding

Learn to ‘Grow the Seasons’ on a series of new horticultural courses at Will Devlin’s Michelin Green Starred farm and restaurant, The Small Holding, in Kilndown, Kent. 

The hands-on courses are led by Head Gardener Jenny Huddart and her team, for a behind-the-scenes experience. Each full-day course will include a mix of practical and theory learning, as guests discover and share in the team’s knowledge on seasonal vegetable growing, ‘No Dig’ principles and how to be sustainable in their own gardens. 

Each course will be relevant to the season, such as making the most of Harvest in August, reaping the rewards of your hard work and making organic compost and feeds. In November’s Winter Planning course learn how to make the most of the end of the season by mulching, lifting and dividing the perennial plants and the last chance to sow overwintering crops.

The full-day courses cost £125 per person and will run throughout the year, in tune with the four growing seasons and include a relaxed lunch, using ingredients from the farm.

Find out more and book now for February, May, August, and November 2023 www.growtheseasons.com.

About The Small Holding

Will Devlin, 34, is the chef owner of The Small Holding, a kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. The 34-cover restaurant has a Michelin Green Star and was voted the best restaurant in Kent at the Taste of Kent Awards. 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 less than 10ft from the kitchen.

www.thesmallholding.restaurant
@the_small_holding_

Ranters Lane | Kilndown | Kent | TN17 2SG

“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

“The menu reads like a list of all that is good in a British Larder. Self-sufficiency, careful sourcing, purity of intent and an absolute focus on flavour. It’s easy to fall in love with The Small Holding for the warmth of the staff, its good intent and deft execution.” Tony Turnbull, The Times