Will Devlin, chef, farmer and founder of Acre
Will Devlin brings fire-led farm-to-table dining to Covent Garden with Nettle
Nettle is the autumn debut of chef, farmer, and founder of Acre, Will Devlin. Launching in early September, Nettle is situated on a reimagined rooftop, offering an à la carte fire-cooked dining experience which brings Will’s farm-to-table ethos to London, with much of the produce travelling up from his farm and butchery in Kent.
Situated on the rooftop on the 5th floor of The Conduit, diners are met with views of the London skyline and vibrant streets of Covent Garden beneath. A bespoke fire kitchen takes centre stage at Nettle with a striking custom-built charcoal grill and cooking rig made by British Metal Crafts. Outside onto the terrace, the space opens into a charming rooftop garden oasis.
The menu at Nettle is a delicious expression of good things to eat, with food grown and produced by good people doing good things. Each plate embraces seasonal and meticulously sourced ingredients, much of it coming from Will’s farm and in-house Block Butchery at Spratsbourne Farm in Goudhurst, Kent.
Bringing the values of independent, ethical farming and season-led cooking into central London, the menu at Nettle will constantly change in response to the landscape and is split into Snacks, Small Plates, Larger Plates, Sharing, Sides and a Feast Menu.
Start with Acre’s own charcuterie including Fennel Salami, Beef Bresaola and Cured Coppa; Pork Scratchings and Blackened Apple Sauce; Hake Croquettes, Dill Emulsion and Pickled Cucumber. Small plates include St Austell Mussel Skewers and Kelp Dashi; Wild Rabbit Skewer and Fermented Chilli or Squash Fritters and Herb Dressing, before moving onto larger and sharing plates such as Wild Venison, Nasturtium and Shiso; Kent Lamb and House Togarashi and Day Boat Whole Fish. The wild, sustainable and foraged aspect of the menu continues with puddings, such as Pump Street Chocolate and Cep Mushroom; Fennel Burnt Cream and Lovage Raspberries and Black Apple Sponge and Koji Honey Sauce.
Meat will come from Block Butchery, allowing full transparency and whole animal use; fish is sourced with the same integrity as meat, only responsibly caught British seafood is used. Vegetables sit at the centre of the plate, not as garnish but as substance. Much of the produce is grown close to home in Kent and Sussex with a focus on soil health, flavour and resilience.
Will Devlin comments: “At Nettle, we celebrate the people from near and far who grow and produce our food, and hero the stories that inspire us to unite and make a positive impact. We strive to be the change that we wish to see and these values are woven into every aspect of our restaurant. From the people that grow, to the people that select our produce and create the food that we serve, every hand that plays their part fuels our mission to better our world, for the people and the planet.”
Will is joined in the kitchen by Head Chef Miguel Maragno Roma, previously Senior Sous Chef at Silo and with experience at Manteca, Grace and Savour at Hampton Manor, as well as roles in his native Mexico.
Notes to editors
Nettle follows the launch of Birchwood – The Conduit, which launched in June and is the second phase in an ongoing strategic partnership with leading guest experience specialists Levy and its venue partner, The Conduit, a community of global changemakers with a vibrant members’ club.
Nettle celebrates the changemakers that unite to inspire progress. Change starts with good conversations, and good conversations start with food. Together with Levy and The Conduit, Nettle’s commitment to positive impact is embedded in the plates, plants and people that will bring this space to life.
Nettle is on the 5th floor rooftop of The Conduit. Guests do not have to be members of The Conduit to dine at Nettle.
Address: Nettle, 5th Floor, The Conduit, 6 Langley Street, London, WC2H 9JA
Website: nettle-restaurant.com
Instagram: @nettle.restaurant
About Acre
Will Devlin is the chef-owner of Acre, a family of ethical restaurants and hospitality spaces across Kent and Sussex, including the award-winning The Small Holding and Birchwood.
Set in the countryside, surrounded by the restaurant’s own gardens, The Small Holding focuses on seasonal, local ingredients and has held the coveted Michelin Green Star for sustainable gastronomy for five years, after becoming one of the first twelve restaurants to receive the accolade in 2021. It is in the 360 Guide’s Top 10 sustainable restaurants in the UK and Top 25 in Europe. The flagship 36-cover restaurant sits on a single acre of land, offering a unique dining experience that embodies a true farm-to-table ethos with a deep connection to the seasons and the soil our food is grown in.
At the heart of Will Devlin’s cooking is a deep respect for land, animals and the people who care for them. His approach is rooted in provenance, restraint and responsibility, celebrating the seasons and British farming to create food that is always delicious, generous, honest and unmistakably of its place. The cooking is rustic, full of flavour, fresh and inventive, with a playful approach. Each dish is crafted to highlight the natural taste of the ingredients while keeping the food lively, creative, and approachable. Is The Small Holding one of the most driven, curious, and responsible restaurants in England, maybe even all of Europe? Absolutely, without a doubt.
Under Will’s leadership, Acre has grown to include a wellness space, farm shop and butchery, expanding the group’s impact in sustainable farming, dining and wellbeing.
Instagram: @acre.family
