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The Dining Room at Squerryes

Native lobster from Cornwall

Native lobster from Cornwall

The Dining Room is a new restaurant in Kent focusing on a menu of British fish and seafood married with seasonal ingredients from the Squerryes estate and local and artisan producers.

Launching on 4 October 2019 for lunch and dinner, The Dining Room is set within the 2,500-acre Squerryes estate in Kent, combining a restaurant, tasting room, open terrace and a beautiful shaded pergola, overlooking the vines.

Situated in the Garden of England, at the gateway from London to Kent, Squerryes is a vineyard and winery producing award-winning sparkling wine. Reflecting the rich heritage and terroir of the North Downs, Squerryes signature Vintage Brut Reserve is made in the traditional method, using classic Champagne varietals. The resulting wine is fresh and clean with a rich intensity of orchard fruit and buttery brioche and is an ideal pairing for seafood and shellfish.

Small and large plates at The Dining Room include Cornish monkfish skewer, spider crab and garlic butter; pickled Jersey rock oysters, celery and dill and line caught John Dory, spelt risotto and sauce vierge. All fish is sustainable, seasonal, straight from the boat.

Many of the other kitchen ingredients come from nearby producers and suppliers such as Winterdale Shaw cheese and Pierce Mill cherries. Wild ingredients such as elderflower, cobnuts and blackberries are foraged fresh on the estate.

Estate Executive Chefs Chris Reeves and David Marsaud source seafood for the menu direct from boats that fish the British coastal waters. Oysters come from Whitsable and Colchester while native lobsters, brown and spider crabs, mackerel, bass and turbot come from Wild Harbour in north Cornwall, which supplies only sustainable and traceable fish and shellfish direct from the fishing community. The menu also includes vegetarian and vegan options including roast golden and choggia beetroot, goat’s cheese, radish and shallot.

For more information, images or a press visit to The Dining Room and winery please contact Hannah Blake at The Dining Room PR hannah@thediningroompr.co.uk or 07730 039361.

Squerryes Winery
Beggars Lane | Westerham | Kent | TN16 1QP
Reservations  01959 562345 | celebrations@squerryes.co.uk

Open hours
Wednesday, Thursday, Friday, Saturday and Sunday for lunch from midday to 4pm
Thursday, Friday and Saturday evenings from 6.30pm-11pm

August at The Small Holding

Trout, cucumber and horseradish on the August menu at The Small Holding

Trout, cucumber and horseradish on the August menu at The Small Holding

The Small Holding is a kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. The 26-cover restaurant was voted the best restaurant in Kent at the Taste of Kent Awards and is set in one acre of land with raised beds, poly tunnels, pigs, ducks and chickens less than 10ft away from the kitchen. The restaurant’s own sheep, for hogget and mutton, graze less than half a mile away. The beds are heaving with lettuces, chard, beans and peas, tomatoes, courgettes, raspberries and blackcurrants.

Everything is home-made at The Small Holding for the Full Acre and Half Acre tasting menus, including bread and butter, yoghurt and ricotta or sourced hyper-locally such as Hinxden Cream which has a herd of pedigree Guernsey and Holstein Friesian cows in nearby Benenden. Ingredients are picked fresh before service and when there’s a glut, the kitchen preserves, pickles and jars. 

The August Full Acre sample menu is below, with full vegetarian and vegan menus available and costs £60 per person with an optional 4 glass wine pairing at £40 and 6 glass wine pairing at £60. The Half Acre menu is £30 per person.

[Images by Clare Winfield]

Cuttlefish, cauliflower, wild garlic
Courgette, yoghurt, chilli
Liver, onion, bacon
Trout, cucumber, horseradish
Oyster, kale, purslane
Tomato, ricotta, yarrow
Mutton, lettuce, potato
Buttermilk, bay, blackcurrant
Meadowsweet, raspberry, apricot
Cherry, fennel, woodruff

Cherry, fennel and woodruff; Liver, onion and bacon; tomato, ricotta and yarrow on the August menu at The Small Holding

June at The Small Holding

There are six varieties of strawberries being grown at The Small Holding this summer

There are six varieties of strawberries being grown at The Small Holding this summer

Asparagus, strawberries and ants at The Small Holding

The Small Holding is a kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. The 26-cover restaurant has been named as one of the best restaurants in Kent at the Taste of Kent Awards and is set in one acre of land. The tasting style menus change daily using home-reared and home-grown ingredients from the farm, which is less than 10ft from the kitchen.

The ten-course Full Acre menu is a full experience of the farm and kitchen starting with home-made sourdough and butter, made on site with the rich yellow cream from a local Guernsey herd. This year The Small Holding is growing nearly 200 varieties of vegetables and fruits. During the peak growing months, the raised beds and poly tunnels are full of lettuces, chard, beans, tomatoes, courgettes, raspberries, gooseberries and blackcurrants, plus the foraged bounty from the woods over the lane from the restaurant which offers wood sorrel, blackberries, wild garlic, chestnuts and mushrooms. Rare breed Berkshire pigs, chickens and ducks roam the farm and there is a mushroom farm in one of the upstairs prep rooms. The five-course Half Acre menu offers a sample of the Full Acre menu, plus vegetarian and vegan Half and Full Acre menus with wine and non-alcoholic flight pairings.

‘The ambition and attitude of The Small Holding does genuinely feel like something new, a self-contained virtuous circle of excellent produce turning into top-quality dishes, all organic and self-sustaining, with wild plants and herbs growing alongside cultivated vegetables, with nothing to decide what makes it onto the menu other than what's the absolute best on the day.’ Chris Pople, Cheese and Biscuits

The June Full Acre menu at The Small Holding with full vegetarian and vegan menus available costs £50 per person with an optional 4 glass wine pairing at £40 and 6 glass wine pairing at £60. The Half Acre menu is £30 per person.

Kale, Cod, Egg
Potato, Chive, Mustard
Asparagus, Lovage, Cheese
Hogget, Fennel, Chilli
Beef, Peas, Horseradish
Sea Buckthorn, Ants, Cream
Miso, Pine, Pear
Strawberry, Basil, Elderflower
Today’s Cheese

“Growing our own produce on the farm brings an understanding and honesty back to the kitchen, and vital freshness. Making the most of our harvests when the ingredients are at their prime – whilst also preserving and conserving them to use throughout the year, keeps us concentrated on the natural cycle of the land and helps us to create full flavoured and imaginative dishes.” Will Devlin

Will took ownership of The Small Holding in January 2018 and opened in April 2018. A former pub, which was run down and neglected, the site has been transformed into an open kitchen and bar with a large decked terrace looking out over the farm and views of the Weald of Kent.

The bar, run by Will’s older brother Matt, is fully stocked with interesting gins, beers and wines, many locally produced such as Greensand Ridge Gin and top English wine producer Squerryes, whose 2013 Brut won Gold in the 2018 Champagne and Sparkling Wine World Championships.

Will won Kent Chef of the Year 2018, beating other finalists, Dan Smith at Fordwich Arms, Fordwich and Rob Taylor at Compasses Inn, Crundale. The Small Holding is recommended in the Good Food Guide 2018. He lives in nearby Goudhurst with his wife and baby daughter.

For more information, images or for a press review visit please contact Hannah Blake at The Dining Room PR
07730 039361 | hannah@thediningroompr.co.uk

GOAT by James Whetlor wins James Beard Foundation Award

James Whetlor with Big Green Egg

Goat: Cooking and Eating by James Whetlor (Quadrille Books, £20) has won a James Beard Foundation Medal for a best single subject book. The medal, awarded at a ceremony at the James Beard Foundation, New York, on Friday 26 April, in front of guests including restaurateur David Chang and American TV personality Tyra Banks, is one of the most prestigious in America. Promoting good food for good, the James Beard Foundation celebrates, nurtures and honours chefs and leaders making food culture more delicious and diverse for everyone.

Ex-chef James Whetlor is the founder of Cabrito Goat Meat, a Devon (UK) based company which has a one sentence mission statement: to put all male billy goats born into the dairy industry into the meat industry. Up until a few years ago most British Billy goats were euthanised shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning Cabrito Goat Meat now sells to catering butchers and restaurants, from a network of farms across the country.

James is International Director of ‘Goatober’ working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU.

Sarah Lavelle, Publishing Director at Quadrille Books, who commissioned Goat: Cooking and Eating comments, “This unique, vital book is genre defining and essential reading for anyone with even a passing interest in food and the way we eat today and is set to be the definitive guide on the subject for years to come.”

In GOAT: Cooking and Eating, James looks at the story of this versatile ingredient and offers 90 recipes from around the world that will answer the common question: ‘How do I cook goat?’ With dishes arranged by cooking technique James shows that goat can be cooked fast and lean, or slow-cooked in curries, stews, braises and roasts as well as make sausages, burgers, and kebabs. There is also a section for delicious seasonings, spice blends and marinades.

From Kid Shanks with Chickpeas and Chorizo to Goat Tacos, Steamed Dumplings to Schnitzel, GOAT encourages people to broaden their cooking repertoire as well as use more goat meat in everyday meals. Plus, there are original recipes from renowned chefs including Yotam Ottolenghi, Neil Rankin, Olia Hercules, Gill Meller and Jeremy Lee.

Alongside advice on sourcing goat meat, James highlights issues within modern farming today, the involvement of artisan tanneries to ensure the use of the whole animal and Cabrito’s charitable work with Farm Africa. Fifty per cent of James’ author advance and royalties from GOAT: Cooking and Eating will go toward Farm Africa’s work to transform agriculture and help farmers in eastern Africa increase their harvests, protect the environment and sell their produce in thriving markets.

Notes to Editors

James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. During this period, he bought four goats to help turn an area of scrubland into useable pasture and learnt about the plight of the British Billy goat, in most cases euthanised shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning business now sells to catering butchers and restaurants, from a network of farms across the country. www.cabrito.co.uk

Farm Africa is an innovative charity that reduces poverty in rural eastern Africa by helping farmers grow more, sell more and sell for more: the organisation helps farmers to not only boost yields, but also gain access to markets, and add value to their produce. 

Farm Africa places a high priority on environmental sustainability and develops approaches that help farmers improve their yields and incomes without degrading their natural resources. Their programmes vary hugely, ranging from helping crops farmers to boost harvests, livestock keepers to improve animal health, and forest coffee growers to reach export markets, but core to all of them is a focus on the financial sustainability of the farmers’ businesses and environmental sustainability.

Many of the poorest farmers in eastern Africa earn their livings by selling livestock and animal products. But livestock farmers face huge challenges in making a sustainable. They have limited access to technical advice, to high-quality feed and vaccines needed to keep their animals healthy, and to markets to sell their animal products.

Farm Africa gives livestock farmers technical advice and training, helps them access animal health services, and helps them gain access to insurance for their animals so that they don’t risk losing everything when drought causes pasture to dry up.  www.farmafrica.org

 

Seven of Kent's best chefs collaborate for charity dinner

The Ultimate Pop Up

The Ultimate Pop Up

The Ultimate Pop Up on 20 June

Seven of the region’s most sought-after chefs join forces for The Ultimate Pop Up at Hush Heath Winery to cook a six-course tasting menu to raise funds for children’s charity, Tree of Hope

Fresh from being crowned Kent Chef of the Year, The Small Holding’s Will Devlin will be cooking alongside star of the Great British Menu and Head Chef at Verdigris, Scott Goss and chef owner at The Compasses Inn, Crundale Robert Taylor. Former Kentish Hare and MasterChef the professional’s personality, Bobby Brown, chef-proprietor of The Michelin listed Wheelwrights Arms in Matfield for 6 years, Rob Marsh and Hush Heath’s Executive Chef, Fabio Vinciguerra will also be cooking while The Bicycle Bakery’s Jamie Tandoh will be making dessert.

Tammy Jackson, the Leigh based mixologist behind For Cocktail Sake, is creating a cocktail for the evening which will be served to guests on arrival along with a selection of canapes.

This one-off special event, sponsored by CCLA, will take place on Thursday 20 June and will raise funds for Tonbridge based charity Tree of Hope, who support families of disabled and seriously ill children across the UK to raise funds for treatment, therapies and equipment recommended by their healthcare teams.

Tree of Hope’s Fundraising Manager Kate Bourne, who is organising the Ultimate Pop Up comments “We are extremely lucky to be based in a region with a thriving food scene but the opportunity to indulge in a meal prepared by some of the area’s very best chefs using the finest local produce, in stunning surroundings is rare and we’re delighted that such a special night will raise funds for Tree of Hope. With over a million children now registered as disabled in the UK, we are so aware that the hundreds of families we currently assist is just a drop in the ocean. The Ultimate Pop Up will enable the charity to reach more families that so desperately need our help.”

The Ultimate Pop Up will take place on Thursday June 20th at Hush Heath Winery. Tickets can be purchased online https://www.treeofhope.org.uk/event/the-ultimate-pop-uk

To find out more about the work of Tree of Hope go to www.treeofhope.org.uk