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The Dining Room PR

Goatober launch at Brigade Bar + Kitchen

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from  Holborn Dining Room

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from Holborn Dining Room

GOATOBER London launch with Wild Beer Co.

Goatober, the month-long goat meat celebration held every year in October, is an international food festival bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system.

Wild Beer Co. is the exclusive drinks partner for Goatober and will be pairing beers at London events including Brigade Bar + Kitchen, Carousel and Native. Throughout October, Wild Beer will be pairing beers with goat dishes with a specific focus on Modus Operandi; an oak matured wild beer, aged for many months in Bourbon and Red Wine barrels tasting of sour cherries, toffee and dark chocolate. 

On 1 October, Gizzi Erksine; executive head chef of The Holborn Dining Room Calum Franklin and Karan Gokani, director of Sri Lankan restaurant Hoppers will cook at Brigade Bar + Kitchen with head chef Pete Denhart to create a special goat menu. This special one night only event is £65 per person and includes a charity donation to Beyond Food Foundation.

“Goat is not only absolutely delicious, it’s probably one of the most sustainable of all meats. I believe we should be trying to eat less, better quality meat and using the whole animal.” Gizzi Erskine

Smoked goat, goat fat focaccia, labneh, chimichurri, pomegranate and pickles by Pete Denhart from Brigade Bar + Kitchen

Goat ragu with fresh tagliatelle by Gizzi Eskine

Goat Buriani with a goat offal pickle and smoked aubergine raita by Karan Gokani at Hoppers

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from Holborn Dining Room

Pete Denhart, Head Chef at Brigade, commented: “Wild Beer have a big focus on beer and food pairings. It is a natural partnership to work with them for our Goatober menu as the ethical and sustainable nature of the event reflects the brand’s ethos and the way in which they brew. The diversity and range of flavours in our menu from Gizzi, Calum and Karan reflects Wild Beer’s attitude to creating great beer.”

For more information on Goatober visit www.Goatober.com and follow @GoatoberNews on Instagram. Find out more about Goatober 2019 drinks partner on Wildbeerco.com and follow @wildbeerco

Tickets from Design my Night.

 

Will Devlin... one to watch

Will Devlin at The Small Holding (credit Severien Vits)

Will Devlin at The Small Holding (credit Severien Vits)

Will Devlin at The Small Holding has been named Chef to Watch in The Good Food Guide 2020

Will Devlin, chef owner of The Small Holding in Kilndown, Kent has been named Chef to Watch in The Good Food Guide which has announced its list of top restaurants in the country and award winners.

Owned by Waitrose & Partners, the Chef to Watch award was chosen by the Guide’s editor Elizabeth Carter and is given each year to one chef who has shown excellence in their field and exceptional talent.

Elizabeth Carter says, “With a number of young chefs cooking to such a high standard, the Chef to Watch award was a tough judging assignment this year. But, ultimately, Will Devlin won our hearts. His is a simple formula: an instinctive feel for food, a refreshing down-to-earth approach with the emphasis on seasonality and quality - ingredients are grown in the restaurant’s own small holding or sourced locally.”

Will Devlin comments, “I am blown away to find out I am in the Guide as this year’s Chef to Watch. It’s an award that has been won by so many amazing chefs and people I really look up to. It’s great to have this kind of recognition in The Good Food Guide, I’m genuinely honoured.”

The Small Holding has been given a cooking score of 4 in The Good Food Guide. The entry says, “Striding confidently into its second year, Will Devlin’s restaurant shows no sign of slowing down, ‘a truly sensational experience’ is one fan’s heartfelt comment. The level of ingenuity generated by a kitchen on turbo drive, fuelled by its own smallholding, hen coop and piggery, is prodigious. There’s a feel for proper flavour in thoughtful assemblages of halibut with a classic beurre blanc sauce, Dexter beef tartare perfectly balanced with a slow-cooked duck egg, and in virtuoso desserts such as a strawberry and basil tartlet or a pear and miso combo. The whole show is fleshed out with brilliant bread, engaging service and a wine list that is gleaned from hands-on organic producers.

For more information about The Small Holding, interview requests or press reviews please contact Hannah Blake at The Dining Room PR on hannah@thediningroompr.co.uk or 07730 039361

Press enquiries regarding The Good Food Guide to Hayley Soper at Waitrose & Partner on Hayley.soper@waitrose.co.uk or 01344 824896

 

Notes to editors:

The Small Holding | Ranters Lane | Kent | TN17 2SG

Everything is home-made at The Small Holding, including sourdough 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 less than 10ft from the kitchen and when there’s a glut, the kitchen preserves, pickles and jars.

The September Full Acre sample menu includes dishes such as sweetcorn, mushroom and egg; beef, fennel and nasturtium; and plum, yoghurt and honey. There are full vegetarian and vegan menus available costing £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.

The Good Food Guide is compiled by coupling reader feedback of eateries up and down the country with anonymous inspections by a team of experts. The Good Food Guide is published by Waitrose & Partners on 12th September, available in Waitrose & Partners shops and online. RRP £17.99.

September at The Small Holding

Radishes at The Small Holding

Radishes at The Small Holding

September at The Small Holding

In early September, The Small Holding’s farm in Kilndown, Kent, is in full production with gluts of courgettes and tomatoes, and new season sweetcorn and beetroot.  There are autumn raspberries and damsons and blackberries from the hedgerows and woods. The first chanterelle mushrooms and Kentish cobnuts have been found and are on the menu. Rare breed Berkshire pigs, chickens and ducks roam the farm and sheep for hogget and mutton graze less than half a mile away.  

Everything is home-made at The Small Holding, including sourdough bread and butter, yoghurt and ricotta or sourced hyper-locally such as Hinxden Cream who have a herd of pedigree Guernsey and Holstein Friesian cows in nearby Benenden. Ingredients are picked less than 10ft from the kitchen and when there’s a glut, the kitchen preserves, pickles and jars.

The September 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.

Sweetcorn, mushroom, egg
Hogget, cabbage, cheese
Onion, blackberries, seaweed
Cod, lettuce, lovage
Monkfish, tomato, parsley
Beef, fennel, nasturtium
Pork, radish, courgette
Apple, ginger, juniper
Plum, yoghurt, honey
Raspberry, tarragon, potato

For interview requests with Will Devlin, images, commissioned press reviews or to visit The Small Holding for a Farm and Forage tour please contact hannah@thediningroompr.co.uk or 07730 039361.

Ranters Lane | Kilndown | Kent | TN17 2SG

www.thesmallholding.restaurant
@the_small_holding_

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