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Kent food

Kent chef collaboration dinners

On the pass (credit Food Story Media)

On the pass (credit Food Story Media)

Two of Kent’s best chefs are collaborating to cook together on consecutive nights in each other’s restaurant.

On Monday 11th and Tuesday 12th November, Robert Taylor from The Compasses Inn, Crundale and Will Devlin from The Small Holding, Kilndown will cook an 8-course menu together, preparing 4 courses each in their own style.

Both chefs are recognised as being at the top of Kent’s restaurant scene. The Compasses is listed as one of the UK’s Top 50 Gastro Pubs and won Best Food Pub in the Country in the John Smith’s Great British Pub Awards. Will Devlin from The Small Holding has won Kent Chef of the Year and Best Restaurant in the Taste of Kent Awards. The Small Holding and The Compasses are both in the Michelin Guide and in the Good Food Guide 2020.

This unique collaboration is £80 per person with the option of an additional paired wine flight.

Snacks

Cheese and onion bun, venison croquette and damson ketchup

Menu

Celeriac, asparagus, cheddar (Will)

Caramelised cauliflower and crispy Winnie’s Wheel (Rob)

Scallop, lovage, apple (Will)

Soused herring with dill mayonnaise and shallots (Rob)

Pork, cabbage, tomato (Will)

Stout glazed ox with mushroom and English mustard clotted cream (Rob)

Apple, cobnut, pine (Will)

Chocolate and salted caramel macaron (Rob)

Coffee and sweets

Pineapple weed jelly, preserved orange and chocolate fudge

-ends-

For more information, interview requests or images please contact Hannah Blake

The Dining Room PR on hannah@thediningroompr.co.uk or 07730 039361 

 

Notes to editors:

Monday 11th November at The Compasses Inn
Sole Street, Crundale |Canterbury | Kent | CT4 7ES
Reservations to www.thecompassescrundale.co.uk

Tuesday 12th November at The Small Holding
Ranters Lane | Kilndown | Kent | TN17 2SG
Reservations to www.thesmallholding.restaurant