Margate hospitality group Pomus launches summer restaurant residency Us @ Fort Road Hotel

Views over Margate beach from US @ Fort Road Hotel, Margate (credit Saltwick Media)

Margate hospitality group Pomus launches summer restaurant residency Us @ Fort Road Hotel

Images for US @ Fort Road HERE (credited to Saltwick Media)

Margate’s favourite neighbourhood restaurant, bottle shop and wine bar is taking over a summer residency at the Fort Road Hotel dining room. Set in the hotel’s beautiful dining room, overlooking Margate’s Bay Beach and Turner Contemporary, the menu offers a fresh take on modern bistro cooking with a signature Pomus twist.

Running throughout the summer, Us @ Fort Road Hotel is all about relaxed dining, great flavours and a space to watch the charms of a classic English seaside town right from your table. Whether you’re dropping in for a glass of wine or a round of sour cherry negronis or coming for a lunch of oysters, bavette with café de paris butter, Koffman’s fries and Caesar salad or those looking for a bustling weekend break away by the sea and staying in one of Fort Road Hotel’s 14 light-filled and individually designed boutique bedrooms. Guests can slip downstairs to the atmospheric basement bar or head upstairs to the open rooftop terrace, perfect for sundowner cocktails watching the spectacular Margate sunset.

Set in former 1820s boarding house, Fort Road Hotel is a stone’s throw from the beach and the old town and just over the road to the Turner Contemporary. Owned by art-world insiders the 14-bedroom boutique hotel is mid-century modern and contemporary with light-filled rooms, many with wide-reaching views across the beach bay. An impressive collection of contemporary art, many by Margate local Tracey Emin and co-owner and local artist Tom Gidley, adds depth to the experience.

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Notes to editors

US @ FORT ROAD HOTEL: 18 Fort Road, Margate, CT9 1HF
Tel: 01843 661313
Website - www.pomus.co.uk/pomusfortroad.html

Opening times: 
Monday - 5pm - 10pm 
Tuesday - CLOSED 
Wednesday - CLOSED
Thursday - 5pm – 10pm
Friday - 5pm - 10pm 
Saturday - 12pm - 10pm 
Sunday - 12pm - 6pm 

About Pomus 

Situated in the heart of the Centre in Margate, Pomus is part wine bar, part restaurant with seasonal sharing plates, low-waste cooking, and the warmest service in town. There are bold flavours, changing menus, and wines you really want to drink.

Pomus is run by Ryan Jacovides, a hospitality veteran with over 25 years in the industry, having previously been Group MD for the Jamie Oliver Group and was a founding partner of Pasture restaurant group. He now has his own independent hospitality group, Pomus, a neighbourhood restaurant, wine bar and bottle shop with locations in Margate and Folkestone, focused on hyper seasonal cooking and warm hospitality. pomus.co.uk

Hide and Fox partner with Wine Garden of England to celebrate English Wine Week

English wine at Hide and Fox (credit Saltwick Media)

Hide and Fox partner with Wine Garden of England to celebrate English Wine Week

Hide and Fox, Kent’s only restaurant to hold two Michelin stars, is hosting a dinner with Wine Garden of England, on Tuesday 9th June. Hosted in collaboration with WGoE’s brand ambassador, Jo Ginn, the evening is part of the celebrations for English Wine Week, championing English wines and the wine makers who create them.

The evening will start at 7pm with snacks and a welcome glass of Domaine Evremond, a Kentish sparkling created by Taittinger, characterised by a distinct saline and chalky finish, before a six-course dinner cooked by chef director Allistair Barsby, paired alongside a further eight wines from the Wine Garden of England association, including Yotes Court, Chapel Down, Gusbourne, Squerryes, Simpsons, Westwell, Balfour and Biddenden.

Tickets cost £185 per person with limited availability.

The menu

Mackerel
Gooseberry, elderflower, dandelion
Rosé ‘Best Turned Out’ Yotes Court 2023

Heirloom tomato
Kelly’s Canterbury goats’ cheese, pickled walnut
Kit's Coty Bacchus Chapel Down 2023

Sea bass
Squid ragout, chard, butter sauce
Brut Reserve Squerryes 2019 and Brut Reserve Gusbourne 2021

Longland duck
Chicory, radicchio, cabbage
Pinot Noir Rabbit Hole Simpsons 2024 and Signature Balfour 2022

Alp Blossom
Orange and fennel jam, fennel salad
Ortega skin contact Westwell 2023

Strawberry
Clotted cream, lemon thyme
Schonbürger Biddenden 2025

About Hide and Fox
Hide and Fox is a two-Michelin stars restaurant on the village green in Saltwood, Hythe, near the East Kent coast. Opened by Alice Bussi and Allister Barsby in June 2019, Hide and Fox is an independent neighbourhood restaurant in a characterful and intimate dining space, offering two carefully crafted tasting menus with a focus on the best seasonal and local produce and hand selected wine pairings, including an exclusive English wine flight. Everything at Hide and Fox is served with the elegant modern touch for which Allister and Alice are known.

In 2021, Hide and Fox received its first Michelin Star along with 3 AA Rosettes and in 2025 Allister and Alice’s culinary and hospitality vision was awarded with the rare and inspiring accolade of Two Michelin stars, the only restaurant in the South of England to hold this award to date.

Allister and Alice bring a fresh perspective to the Kent dining scene, borne from their illustrious careers in food and hospitality with career paths that feature some of the best establishments from Tuscany to Bath, and from Devon to Wales. Together they have created Hide and Fox to deliver truly exceptional dining driven by flavour, enhanced by handpicked wines, and offered always with the beautiful guest experience they both demand.

From Allister’s native Whitstable and Alice’s upbringing in Liguria, Italy to five-star European hotels and the west country’s leading Michelin starred restaurants, the couple have won plaudits and awards due to their commitment to the quality of the food on the plate, and the seamless experience of modern fine dining. hideandfox.co.uk

About Wine Garden of England
Wine Garden of England is a collaboration of nine leading Kent vineyards that work together to promote tourism to the county. Their genuine friendship shines through in all the events they do and is evidenced in the momentum achieved in putting Kent at the forefront of the UK wine scene. winegardenofengland.co.uk

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Summer at Shwen Shwen by Maria Bradford

Part of the new summer menu at Shwen Shwen (credit John Scott Blackwell)

New Summer menu launches at Shwen Shwen by Maria Bradford

Michelin Guide’s ‘Opening of the Year’ Award 2026 and Bib Gourmand
Conde Nast Traveller ‘Best New Chef’ and ‘Best New Restaurant’ Award 2026
Square Meal UK’s Top 100 Restaurants

Images can be downloaded HERE (credit John Scott Blackwell)

The new summer menu at Shwen Shwen by Maria Bradford is debuting on 22nd April. Launching with a selection of options including Chef’s Choice, A La Carte and Lunch Menu, each menu offers a distinctive take on Afro-fusion cuisine with inspiration from Maria’s homeland of Sierra Leone.

Awarded the Michelin Guide’s Opening of the Year, Shwen Shwen by Maria Bradford is an intimate and elegant dining experience bringing the bold, vibrant flavours of Sierra Leone to the historic market town of Sevenoaks, Kent. Founded by award-winning chef and author Maria Bradford, this debut restaurant honours the storytelling and spice of West Africa while presenting each dish with contemporary precision and flair.

Sierra Leonean flavours and ingredients are the heart of Maria’s cooking. Grains, herbs, spices and leaves that might be unfamiliar to a Western audience provide layers of complexity, texture and heat, showcasing the food diversity and resourcefulness in Sierra Leonean cooking. Ingredients such as fonio, moringa, baobab, red palm oil, egusi, grains of paradise and jute leaves are highly nutritious and just some of the superfoods found in Maria’s menus.

From the new a la carte menu start with bar snacks such as Chicken Skewers, Lemongrass, Groundnut or Lamb Croquette, Tomato, Red Palm Oil, Shito before small plates to share of Kankankan Octopus, Romesco or Beetroot, Goats Curd, Fonio and Egusi Granola. Main courses are offered as sharing plate for two people such as the rich and savoury Beef Short-rib, Groundnut and Coconut; Seabass roasted whole wrapped in Banana Leaf and Lemongrass or try the celebratory and family-style Jollof, served with slow-braised ox cheeks and Krio stew. For desserts, Maria serves an imaginative take on a classic cheesecake, made with cassava and served with plum compote; or try a Coconut Panna Cotta, Summer Berry Tea or a bowl of refreshing Baobab and Grapefruit Sorbet, Hibiscus.

About Shwen Shwen

Shwen Shwen received a Michelin Bib Gourmand within six months of opening and was recognised by the Guide as the ‘Opening of the Year’. Shwen Shwen was also Conde Nast Traveller’s Best Restaurant of the Year 2026, and Maria Bradford was named Chef of the Year.

Blending authentic Sierra Leonean tradition with contemporary influences, Shwen Shwen offers a truly unique dining experience. The name, derived from the Krio language, means ‘fancy’ - but for Maria, it represents much more than just her food. It embodies a way of life, and an invitation to share in something special

Tucked away down a charming, cobbled alleyway, Shwen Shwen opens into Maria’s re-branded Cotton Tree Yard – an exclusive outdoor terrace - before welcoming guests into an evocative space designed to feel both elegant and intimate. Inside, rich hues of burnt terracotta and smoky aubergine create a warm, cocooning atmosphere, enhanced by tactile surfaces, bespoke hand-painted fabrics, and wallpaper inspired by vintage West African and Sierra Leonean textiles. Every detail has been carefully chosen to create an inviting atmosphere that encourages guests to relax and feel at home.

A Culinary Journey to Sierra Leone

Maria’s passion for food began in her childhood home in Freetown, Sierra Leone, where she learned to cook alongside her mother and grandmother. Drawing inspiration from the streets of Freetown, rural villages, and the Sierra Leone River, her menu reflects the diverse and rich culinary traditions of her homeland.

Using signature ingredients such as moringa, fonio, tamarind, sesame, egusi, baobab and hibiscus, Maria creates bold, layered flavours that transport diners with every bite.

Shwen Shwen is more than a restaurant, it is a celebration of heritage, culture, and storytelling through food.

Notes to Editors

Shwen Shwen by Maria Bradford
1-2 Well Court
Bank Street
Sevenoaks, Kent, TN13 1UN
Website & Reservations: www.shwenshwen.com
Instagram: @shwenshwenbymaria

About Maria Bradford

Maria Bradford is an award-winning chef, author, and influencer. Born in Freetown, Sierra Leone, she developed her love for cooking at the age of nine, learning from her mother and grandmother. After moving to Kent as a teenager, Maria trained at Leith’s School of Food and Wine before launching her own catering business, Maria Bradford Kitchen, in 2017, now known as Shwen Shwen.

Maria’s work has been widely recognised for its innovative approach to Sierra Leonean cuisine, and she has become a key advocate for West African culinary heritage. Shwen Shwen by Maria Bradford is her award-winning, independent, female-owned debut restaurant which opened its doors in June 2025. 

Will Devlin partners with Levy and The Conduit for new café and restaurant offering in central London

Will Devlin at Spratsbourne Farm, Kent

Will Devlin partners with Levy and The Conduit for new café and restaurant offering in central London

Images can be downloaded here.

A new sustainable hospitality dining experience is coming to the heart of Covent Garden this summer, thanks to a strategic partnership between three major forces in the industry.

Will Devlin, founder of Acre, a group of purpose-driven restaurants in Kent, including The Small Holding (Michelin Green Star, 360 Guide Three Circles and 3 AA rosettes) and Birchwood Taywell (Bib Gourmand) today announces a new collaboration with leading guest experience specialists Levy and its venue partner, The Conduit, a community of global changemakers with a vibrant members’ club.

Based at The Conduit in Langley Street, this new hospitality offering will launch to the public in two phases over the coming months. The rollout begins with a unique café and wine bar concept in early summer, followed by the autumn debut of a reimagined rooftop restaurant offering an à la carte dining experience.

Will Devlin comments, “Having enjoyed a long-standing relationship with Levy, I know together, Acre, Levy and The Conduit share a passion for impact, sustainability, meaningful connection and world-class hospitality and this strategic partnership represents an incredible synergy of aligned values and purpose. We are very excited to bring a little piece of the Kentish countryside to the city.”

Operating with the same guiding principles, integrity, seasonality and sustainability that Acre and Will Devlin are known for, the two new dining concepts are defined by respect for land, animals and people, bringing the values of independent, ethical farming and season-led cooking into central London, with menus constantly changing in response to the landscape.

Meat will come from Acre’s own butchery, Block, 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. Imperfect, seasonal vegetables are embraced, allowing the ingredient to dictate how it is cooked rather than forcing uniformity.

This is a natural partnership with The Conduit, given its founding purpose of convening a community committed to creating a just, prosperous and sustainable future. As Paul van Zyl, founder and CEO of The Conduit, said: “Our partnership with Will Devlin and Levy is a celebration of what’s possible when purpose and excellence share space at the same table. Together we are creating a dining experience that makes sustainability inspiring and deeply enjoyable - advancing our commitment to making that which is ethical also desirable, while bringing even greater joy to our members.”  

Levy CEO, Jon Davies, commented: “At Levy, we believe the future of hospitality lies at the intersection of purpose and experience. This collaboration with Will Devlin and The Conduit is a powerful example of what’s possible when values, creativity and operational expertise come together. It’s about raising the bar for sustainable dining while delivering an experience guests genuinely love.”

This collaboration builds upon the broader strategic partnership recently announced between Levy and The Conduit. This "meeting of minds" sees both organisations joining forces to set new benchmarks in purposeful hospitality, combining Levy’s industry-leading operational expertise with The Conduit’s mission to accelerate social and environmental change.

Executive Chef Martin Carabott retains one Michelin Star at Gravetye Manor, West Sussex

Maartin Carabott at Gravetye Manor

Executive Chef Martin Carabott retains one Michelin Star at Gravetye Manor, West Sussex 

Gravetye Manor Hotel and Restaurant in West Sussex has retained its Michelin Star as announced at the Michelin Guide ceremony in Dublin last night, 9th February. 

In attendance at the ceremony, Roux scholar Martin Carabott is Executive Chef at the two Michelin Keys hotel since joining in April 2025. Martin has led the kitchen brigade while putting his own stamp on the menu and restaurant direction, and taking it seamlessly into another strong year, following Gravetye Manor being recognised with numerous awards including retaining a Michelin Star for eleven years and achieving 4 AA Rosettes. 

Martin Carabott comments, “It is a huge honour to have been invited to attend the Michelin Guide ceremony and to receive the news in person that we have retained Gravetye’s Michelin star. For many years Gravetye Manor Hotel and Restaurant has enjoyed a wonderful reputation for providing exceptional Michelin star quality and I am proud to be continuing this legacy. It is a privilege to have immediate access to fresh produce grown just steps away from the restaurant in our walled kitchen garden, led by our esteemed head gardener, Tom Coward, and the producers, farmers and suppliers on our doorstep in West Sussex.” 

Originally from Malta, Martin won the Roux Scholarship in 2018 at the age of 29, when he was senior sous-chef at Hide, London. After winning the Roux Scholarship, Martin completed a stage at three Michelin-starred Eleven Madison Park in New York. 

In his role as Executive Chef, Martin works closely with Head Gardener Tom Coward who manages the 35-acre estate of world-renowned gardens including the elliptical walled kitchen garden (thought to be the only one of its kind in the country) fruit tree orchard, glasshouses and Peach House, all set within a further 1000 acres of woodland. Everything grown on site is used by the kitchen teams in the restaurant.

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About Gravetye Manor 

Gravetye Manor is a hotel and restaurant with four Red Stars, four Rosettes and one Michelin star and two Michelin Keys, in West Sussex on the Kent/Surrey/Sussex borders. 

The hotel is a member of Relais & Châteaux and Pride of Britain. The Elizabethan manor house looks over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. The gardens are considered amongst the most influential in English horticultural history, made famous by previous owner and influential gardener William Robinson, whose preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today. 

Wild about Scented Geraniums at Gravetye Manor

Cath Kidston in her greenhouse

Wild About Scented Geraniums with Cath Kidston Padgham MBE and Fiona McCarthy

Talk & Lunch on Thursday 16th April 2026

Join designer Cath Kidston Padgham MBE, in conversation with journalist and contributing editor Fiona McCarthy for a day at Gravetye Manor, West Sussex where they'll be in conversation about Cath's passion for pelargoniums, fragrance and gardening, which led to C.Atherley, her bath and beauty brand. 

C.Atherley is a body care brand which expertly captures the magic and soothing fragrance of scented geraniums. Dreamt up by Cath, the name Atherley, which once belonged to her maternal grandmother, now comes prefixed with an eponymous C for Cath and is an homage to their combined love of gardening and flowers.

Journalist and contributing editor Fiona McCarthy has been based in London since leaving her native Perth in 1993. With a keen passion for seeking out unusual and intriguing places – particularly those off the beaten track – and a love of telling people’s stories, for almost two decades Fiona has written on fashion, beauty, design, interiors, food and travel for all the major British newspapers and for the lifestyle magazines including Conde Nast Traveller, Elle Decoration, Homes & Gardens and Vogue Living.

Guests are invited to arrive at 10.30am for tea and coffee, before the talk begins at 11.00am. A three-course lunch cooked by Executive Chef Martin Carabott will follow at midday, served at shared tables in the glass-fronted dining room. Following the lunch there will also be the opportunity to take a short, guided tour of the gardens with Gravetye’s Head Gardener Tom Coward.

£185.00 per person, inclusive of tea/coffee on arrival, plus a three-course lunch and wine in our glass-fronted restaurant. Guests will also receive a fabulous C.Atherley goody bag to take home.

More information and reservation link here

For more information, images or to visit Gravetye Manor, please contact: Hannah Blake on 07730 039361 or hannah@thediningroompr.co.uk or Sarah Jones on 07775 582497 or sarah@wildernesspr.co.uk

Notes to editors:
Gravetye Manor is a hotel and restaurant with four Red Stars, four Rosettes, Two Michelin Keys and One Michelin Star, in West Sussex on the Kent/Surrey/Sussex borders. 

Gravetye Manor, an Elizabethan manor house hotel and Michelin starred restaurant in West Sussex looks out over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. Originally created by visionary gardener William Robinson in 1885, Gravetye Manor’s gardens are considered amongst the most influential in horticultural history and one of the most important historic gardens in England. Robinson’s preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

Continuing Robinson’s legacy is Gravetye Manor’s Head Gardener, Tom Coward, ensuring every tree, shrub and flower is lovingly cared for while retaining the spirit of Robinson’s original plan and thinking for the space.

Address: Gravetye Manor, Vowels Lane, West Hoathly, Sussex, RH19 4LJ
Tel: 01342 810567
Website: www.gravetyemanor.co.uk
Instagram: @gravetyemanor

The Contemporary Garden at Gravetye Manor

The Contemporary Garden at Gravetye Manor

Talk & Lunch on Wednesday 12th November 2025

Join Sorrel Everton, former Deputy Editor of Gardens Illustrated, and acclaimed garden designer Annie Guilfoyle for a talk and lunch at Gravetye Manor, the country house hotel and former home of celebrated garden designer William Robinson, as they introduce The Contemporary Garden, Phaidon’s newest publication and a vibrant showcase of the most innovative gardens of our time.

This beautifully curated volume showcases the work of internationally renowned designers such as Piet Oudolf and Sarah Price, alongside pioneering studios including Terremoto and Reed Hilderbrand. From striking rooftop gardens to sweeping wildflower meadows, the book captures the creativity and enduring allure of contemporary garden making.

The Contemporary Garden spans over three decades, charting horticultural, architectural, and artistic ingenuity from the late 1990s to today. The selection was overseen by Sorrel and Phaidon commissioning editor Victoria Clarke, and reviewed by an international panel of experts, including Richard Aitken, Michael McCoy, Paul B. Redman, and Annie Guilfoyle, who also contributes an inspiring introduction, reflecting on how gardens have evolved over the past thirty years and the profound ways green spaces shape our lives.

Guests are invited to arrive at Gravetye Manor at 10.30am for tea and coffee, before the talk begins at 11.00am. A three-course lunch, cooked by Gravetye Manor’s Executive Chef Martin Carabott, will follow at midday, served at shared tables in the glass-fronted dining room, overlooking the gardens.

Tickets are £170 per person and includes tea or coffee on arrival, the talk, a three-course lunch with drinks, and a copy of The Contemporary Garden.

More information and reservation link here

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Notes to editors:
Gravetye Manor is a hotel and restaurant with four Red Stars, four Rosettes, Two Michelin Keys and One Michelin Star, in West Sussex on the Kent/Surrey/Sussex borders. 

Gravetye Manor, an Elizabethan manor house hotel and Michelin starred restaurant in West Sussex looks out over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. Originally created by visionary gardener William Robinson in 1885, Gravetye Manor’s gardens are considered amongst the most influential in horticultural history and one of the most important historic gardens in England. Robinson’s preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

Continuing Robinson’s legacy is Gravetye Manor’s Head Gardener, Tom Coward, ensuring every tree, shrub and flower is lovingly cared for while retaining the spirit of Robinson’s original plan and thinking for the space.

Address: Gravetye Manor, Vowels Lane, West Hoathly, Sussex, RH19 4LJ
Tel: 01342 810567
Website: www.gravetyemanor.co.uk
Instagram: @gravetyemanor

Christmas at St Leonard's, West Malling

Christmas at St Leonard’s, West Malling (image credit Key & Quill)

Christmas at St Leonard’s, West Malling

Images HERE (Credited to Key & Quill)

Eat, drink, and be merry this Christmas at St Leonard’s. When it’s time to gather with family, friends, and colleagues over the festive season, look no further than St. Leonard’s in the beautiful market town of West Malling. The restaurant and private dining rooms are dressed with plenty of sparkle and perfect for passing around the bubbly and feasting in style on deliciously local, seasonal produce and vibrant flavours. Be it small plates for two in the Bar, a festive set menu in the Restaurant or lunch, dinner, and drinks in the Turner or Barton private dining rooms, the St Leonard’s team will design a celebration fit for three kings. And why not make a day of it as West Malling, a quaint and historic market town, transforms into a winter wonderland during Christmas. The streets, adorned with twinkling lights and festive decorations is the perfect backdrop for festive dining and a great place to shop for presents, with many independent shops, boutiques, florists, jewellers, and more.

From à la carte meals and tasting menus to weekend brunch, roasts on Sundays, and festive set menus, there’s truly something for everyone to enjoy, while the bar is ideal for casual small plates, steak, day-boat catch, and a selection of accompanying cocktails, wines, and Champagnes.

In the restaurant, choose from starters such as celeriac velouté, ashmore gougere, beer pickled onions, walnut ketchup or venison tartare, smoked beetroot, gherkin, linseed cracker, truffle emulsion. Main courses are full of seasonal ingredients and celebratory festive touches such as grilled tunworth, roast cauliflower, grapes, truffle gnocchi, charred brassicas or brined turkey, pancetta, stuffing, fondant potato, brussel tops, Roscoff onion, parsnip purée. Treat yourself to dessert such as winter fruit tart, crème fraiche, cranberry gel or opt for the cheese course of Oxford Blue, pickled pear, treacle tart. The festive set menu costs £35 for two courses and £39 for three courses and is available throughout December alongside the a la carte and tasting menus, excluding Sundays, when a classic roast is served.

Private Dining at St Leonard’s

Celebrate Yuletide in St Leonard’s stunning private dining rooms named Turner and Barton. Seating between eight and 12 guests, these intimate rooms are perfect for enchanting celebrations, whether it’s a sharing Sunday roast or to enjoy a festive private dining menu experience with the ones you love.

On New Year’s Eve, celebrate in style with a la carte, tasting, bar, and private dining menus available, with all the unmissable food and sparkling wine you could ask for to get the party started on Wednesday 31st December.

Early reservations are recommended and can be booked here www.stleonardskent.co.uk/christmas-west-malling

About St Leonard’s

In the kitchen is Head Chef Marcus Clayton, winner of the Young Chef Academy 2022/23, who brings years of experience working in fine-dining and Michelin-starred restaurants, including the two star, Hide and Fox in Hythe and The Small Holding in Kilndown. His menus offer heartfelt cooking underpinned by the provenance and quality of the ingredients the team work with every day. Locally sourced and seasonally changing dishes span an à la carte, tasting and bar menu, including Wednesday steak nights, weekend brunch and Sunday lunch. Additionally, a love of fermenting, preserving, and reducing waste ensures a sustainable approach.

Open days and hours:
Tuesday to Friday: Lunch Midday – 11pm
Saturday: 9am – 11pm
Sunday 9am – 8pm

01732 600128
restaurant@stleonardskent.co.uk

For more information about St Leonard’s please contact Hannah Blake at The Dining Room
07730 039361 or hannah@thediningroompr.co.uk

Hiraeth, a creative and aspirational restaurant in Cardiff

Hiraeth, opposite leafy Victoria Park in central Cardiff

hiræth

[here-eyeth] noun
a longing for one’s homeland, more than just homesickness; a deep bond which connects you to a place you may never get to revisit

www.hiraethkitchen.com

Images by Courtenay Pipkin Photography HERE

Hiræth is a small independently owned and run restaurant in Cardiff, focused on creative and ambitious cooking, seasonal produce and a warm welcome. Having started as a pop-up in early 2020, hiræth has been a journey and has now found its home opposite the leafy Victoria Park, in the city centre.

Co-owned and run by Head Chefs Lewis Dwyer and Andy Aston, hiræth has two AA rosettes and is listed in the Good Food Guide and the Michelin Guide, while Lewis has twice cooked for Wales on BBC One’s Great British Menu (2024 & 2025); his competition menus showcasing a diverse celebration of Welsh history. Andy has spent years in the industry honing his craft and skills, including being the Executive Chef at Llanerch Vineyard, when it was awarded the AA Hotel of the Year Wales in 2022 and 2023.

The Welsh word ‘hiræth’ has no direct translation. A blend of pride, nostalgia and longing the Welsh feel for their homeland, hiræth is a pull on the heart and is a uniquely Welsh feeling. This heart is found in the ethos that comes through in every element at hiræth from the proud use of regional produce, foraged ingredients and the pride, commitment and enthusiasm of the young team.

Dishes are made with the very best produce the seasons have to offer, with many of the vegetables and herbs from the hiræth’s own smallholding, under three miles from the restaurant. The team’s goal is to make the most of the land, utilizing as much as possible, with an in-house greengrocer planned for Spring 2026 to sell surplus produce.

Japanese flavours and techniques have always been a big influence in Lewis’s cooking, and even more so since he visited the country in 2019. Japanese cooking with quality Welsh ingredients is at the core of hiræth’s restaurant menus with dishes such as Prawn Toast, Togarashi, Tobiko and Smoked Cod Roe; Kombujime Mackerel, Tomato Ponzu and Isle of Wight Tomatoes; Mushroom Porridge, Soy, Seasme, Pickled Shimeji and Furikake and Salt Marsh Lamb, Glazed Lamb Bao, Cockles and Samphire.

Hiræth offers either an eight or ten-course tasting menu, available for lunch and dinner on Wednesday to Saturday, costing £70 and £90, respectively.​ A three-course set lunch menu for £35 per person is also available. Menus change at hiræth as quickly as the Welsh weather, and no two meals are alike. The one constant on the menu is the Chicken Tea. A four-part symphony: crystal clear consommé poured steaming from a teapot, fried chicken karaage, buttery soft shokupan (Japanese milk bread) and a pat of chicken skin butter.

What hiræth’s diners say:

“hiræth is truly an excellent culinary experience - the lunch set menu was delicious - the food, produce, drink selection, excellent staff and all-round vibe make for an exceptionally enjoyable dining experience - can’t wait to return”

“hiræth delivered a great evening: an excellent meal, beautiful wines, a relaxed atmosphere, great service.”

“The food and the service was excellent! Second time here and will most certainly be back again. I am sure this place will be achieving Michelin star status soon.”

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For more information, images, interview with Lewis Dwyer and Andy Aston, or to arrange a press visit to hiræth, please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroomor.co.uk

Opening Hours
Lunch: Thursday – Saturday 12 – 3pm
Dinner: Wednesday - Saturday 5.30 – 9pm

Address: 587 Cowbridge Road East, Cardiff, CF5 1BE
Email: hellohiraethkitchen@gmail.com
Instagram: @hiraethkitchen

Dan Merriman at St Leonard's Kent

Dan Merriman at St Leonard’s Kent

St Leonard’s in West Malling, Kent, is hosting an exclusive dinner with Masterchef: The Professionals 2024 winner, Dan Merriman

Taking place on Friday 3rd October, the evening will start at 7pm, with canapés and Kentish sparkling wine from Gusbourne Wine Estate. Each dish in the eight-course tasting menu will be cooked by St Leonard’s Head Chef Marcus Clayton and Dan Merriman and paired with specially chosen wines.

Guests can expect a luxurious menu with the best local and Autumnal seasonal ingredients including mushrooms, scallops, apples, celeriac and venison. Both chefs will make homage to their grandmothers, with Marcus’ Grandma’s trifle with lemon sponge, raspberry jelly and banana mousse and Dan’s Nana’s crumble with spiced apple compote, pickled blackberry jelly, tonka bean custard and caramelised puff pastry ice cream.

Reservations are live, costing £150 per person, including wine pairings, and can be reserved at stleonardskent.co.uk

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About St Leonard’s

Located in the pretty market town of West Malling, Kent, St Leonard’s is an independent, modern British restaurant offering seasonal dining from co-owners, chef Tom Genty and general manager Terry Brouet.

The elegant and relaxed space, with a dining area, bar and table-top seating, plus two private dining rooms, which are ideal for lavish dinner parties, working lunches, parties and Sunday lunches, showcases seasonal menus that champion bold British and European flavours, made using the excellent local produce on the restaurant’s doorstep, deep in the Garden of England.

About Dan Merriman

Dan Merriman is the current MasterChef: The Professionals champion - a title that has catapulted him into the spotlight as one of the most exciting young chefs in the UK today. At just 30, his win is the culmination of years of relentless hard work, fierce determination, and a deep love of food.

Dan has honed his skills in some of the UK’s most prestigious kitchens, training under culinary legends including Chris Lovell (ex-Head Pastry Chef for John Campbell’s two-Michelin-star restaurant) and Lisa Goodwin-Allen at Northcote Manor. Hi.

The Masterchef judges were united in their praise for Dan’s cooking. Marcus Wareing hailed his food as “fine dining at its very, very best… precise, technical and incredibly creative.”

Since his MasterChef triumph, Dan has launched ‘At Home with Dan’, offering an elevated dining experience delivered directly to people’s doors, alongside an expanding calendar of chef residencies, luxury hotel collaborations, and pop-up events across the UK and abroad.

For more information, images or interview please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk

Introducing St Leonard's in West Malling, Kent

St Leonard’s brings contemporary British dining to West Malling, Kent

www.stleonardskent.co.uk|@stleonardskent
St Leonard’s | 47 Swan Street | West Malling| Kent | ME19 6JU

Located in the pretty market town of West Malling, Kent, St Leonard’s is an independent, modern British restaurant offering seasonal dining from co-owners, chef Tom Genty and general manager Terry Brouet.

The elegant and relaxed space, with a dining area, bar and table-top seating plus two private dining rooms, which are ideal for lavish dinner parties, working lunches, parties and Sunday lunches,  showcases seasonal menus that champion bold British and European flavours, made using the excellent local produce on the restaurant’s doorstep, deep in the Garden of England.

“Having worked together in previous restaurants, Terry and I had always wanted to open a place of our own,” says Executive Chef and co-owner Tom Genty. “West Malling is an ideal setting, on the high street of an historic and thriving market town, with fantastic suppliers and producers close by.”

In the kitchen, Tom is joined by Head Chef Marcus Clayton, winner of the Young Chef Academy 2022/23, who brings years of experience working in fine-dining and Michelin-starred restaurants, including the two star, Hide and Fox in Hythe and The Small Holding in Kilndown. Together, the menu offers heartfelt cooking underpinned by the provenance and quality of the ingredients the team work with every day. Locally sourced and seasonally changing dishes span an à la carte, tasting and bar menu, including Wednesday steak nights, weekend brunch and Sunday lunch. Additionally, a love of fermenting, preserving, and reducing waste ensures a sustainable approach.

“We want to showcase what we do across a variety of experiences, while remaining consistent, and true to who we are and what we do,” Tom continues. “We don’t want to dictate what our diners can eat, providing a choice in product and price point, but also ensuring that each dish tells a story that’s quintessentially St Leonard’s.”

A spacious, stylish dining room and beautiful oak topped bar is where general manager Terry  Brouet oversees service and front of house. His carefully chosen wine list features award-winning English growers, as well as European and New World wines from highly regarded wineries, cellared in perfect conditions for up to 25 years. Furthermore, a creative cocktail selection includes highlights such as the signature St Leonard’s, St Lucian Rum Punch, Barrel Aged Negroni, and Chocolate and Hazelnut Martini.

“Our drinks are just as essential to the customer journey as our food,” explains Terry. “As soon as a guest walks through the door, we want them to feel at home, and our beautifully designed interiors provide a sophisticated, comfortable backdrop against which to drink and dine.”

Open days and hours:

Tuesday to Friday: Lunch Midday – 11pm
Saturday: 9am – 11pm
Sunday 9am – 8pm

01732 600128
restaurant@stleonardskent.co.uk

June at The Counter by Robin Read

Robin Read at The Counter, Tunbridge Wells

June at The Counter

www.thecountertw.com | @the_counter_tw | @robin__read
The Counter | 77 Calverley Road | Tunbridge Wells | Kent | TN1 2UY

No 69 Harden’s Top 100 Restaurants
No 97 Square Meal’s Top 100 Restaurants
Michelin Guide 2025

“The Counter is delicious and charming… treating the inner Veruca Salt in all of us with pure imagination.”
Grace Dent reviewing The Counter for The Guardian

“This new venture… is the best news for Tunbridge Wells. It has the makings of a destination – a relaxing neighbourhood restaurant with a big-city attitude” Good Food Guide

The new menu for June at The Counter is a kaleidoscope of colours, textures and flavours all with the promise of the long summer days ahead. Reading like a best in show of the ingredients that we source from the British Isles we have Jersey Royals, Garlic Scapes, Orkney hand-dived scallops, Cornish John Dory, Scottish beef fillet, Lancashire cheese and back down to Kent for new season cherries, plus fig leaves, nasturtiums and herbs from our own little kitchen garden. It’s a delicious month and menu at The Counter.

June’s ten-course menu

First Bites
Bread, Butter & Broth
Jersey royals, Parsley sauce, Garlic Scapes
Orkney hand-dived Scallops, Artichoke Barigoule
Cornish Lobster, Our Garden Nasturtium, Kohlrabi & Mint
Cornish John Dory, Pea & Guanciale
Scottish Beef Fillet, Kentish Beef Tea & Tarragon
Cornish Saddle of Lamb, Courgette, Feta & Oregano
Lancashire Bomb Crumpet, Tare glaze & Chives (optional £12 supplement)
Fig Leaf & Blackberry Ripple Ice Cream 
Rhubarb & Cherry Pavlova
The Sweet Treat Tower

Kappo nights
Kappo nights are back and reservations for The Counter’s next Japanese inspired small plates dinner, on Wednesday 16th July, are now open. If you’ve not been before these evenings are a little different to our usual dining experiences at The Counter. ‘Kappo’ nights, as they’ve quickly been nicknamed, are served with the same passion, craft and expertise and are the chefs’ chance for a little midweek experimentation and fun with small plates such as ‘seaweed and potato rosti, wasabi & shiso leaf’, ‘soy & ginger roast pork belly’, ‘Cornish squid ragu’ or ‘chalk stream trout belly, tare glaze, sansho pepper’. Follow @under_thecounter_tw for more information and menu teasers. Book soon if you fancy it, these kappo night tables don’t hang around long.

-ends-

Open days and hours:

Wednesday, Thursday & Friday: Lunch 12:00 – 14:30, Dinner 18:00 – 23:00
Saturday: 12:00 - 23:00 

A Timeless Spectacle: The White Wisteria at Gravetye Manor in Bloom

The white Shiro Nodo wisteria in bloom at Gravetye Manor, West Sussex

A Timeless Spectacle: The White Wisteria AT Gravetye Manor in Bloom

As the golden days of late spring stretch towards summer, a most enchanting transformation takes place at Gravetye Manor, the four-star historic country house hotel in East Grinstead, Sussex.

In a scene reminiscent of an English pastoral painting, the white wisteria Shiro Noda that adorns the manor’s pergola at the back of the flower garden, burst into bloom in a breathtaking display of cascading clusters that can reach up to 20 inches long, offering an immersive experience under the pergola to eagerly awaiting hotel guests and garden enthusiasts alike. These ethereal floral chandeliers, release a sweet, intoxicating scent reminiscent of jasmine and honey, opening gradually from the top of each raceme downwards. As the season progresses, the green foliage deepens, creating a vibrant canopy before slowly fading and dropping away in late autumn, preparing the plant for its winter dormancy.

Native to Japan, this variety of wisteria is known not only for its striking beauty but also for its longevity, with some specimens having lived for over a century. Its twining vines, capable of growing over 30 feet long, symbolising endurance and elegance, making Shiro Noda a cherished feature in traditional and modern gardens alike. Gravetye’s Shiro Noda, was originally planted in 1900 by the estate’s former owner, renowned Victorian horticulturist William Robinson, whose pioneering work shaped the landscape of Gravetye. The pergola was restored in 2012, when more plants were also added.

This wisteria has grown into a living testament to Robinson’s devotion to pioneering naturalistic planting which is as popular as ever with gardeners today.

Hotel residents or lunch guests of Gravetye’s Michelin star restaurant, The Dining Room, that recently saw Roux Scholar Martin Carabott’s appointment as executive chef, can stroll the gardens at their own leisure enjoying a succession of mixed flowers and shrubs on display up to the first frosts. Or experience the gardens via a guided tour by a member of the gardening team, that takes place at 11am on Mondays, Wednesdays and Fridays from April to October.

The estate also has a celebrated elliptical kitchen garden that grows fruit and vegetables for the restaurant kitchen as well as meadows and orchards.

Shwen Shwen by Maria Bradford: A New Culinary Destination Opening in Sevenoaks

Maria Bradford (credit Dave Saunders)

Shwen Shwen by Maria Bradford: A New Culinary Destination Opening in Sevenoaks

The highly anticipated independent, female-owned restaurant, Shwen Shwen by Maria Bradford opens its doors on 6th June 2025. 

The debut restaurant from award-winning chef and author Maria Bradford brings the bold and vibrant flavours of Sierra Leone to the historic market town of Sevenoaks, Kent. Maria, known for her cookbook Sweet Salone: Recipes from the Heart of Sierra Leone and her role as a judge for the prestigious Fortnum & Mason Food & Drink Awards, is redefining fine dining with her distinctive take on Afro-fusion cuisine.

Blending authentic Sierra Leonean tradition with contemporary influences, Shwen Shwen offers a truly unique dining experience. The name, derived from the Krio language, means ‘fancy’ - but for Maria, it represents much more than just her food. It embodies a way of life, and an invitation to share in something special.

Tucked away down a charming, cobbled alleyway, Shwen Shwen opens into Maria’s re-branded Cotton Tree Yard – an exclusive outdoor terrace - before welcoming guests into an evocative space designed to feel both elegant and intimate. Inside, rich hues of burnt terracotta and smoky aubergine create a warm, cocooning atmosphere, enhanced by tactile surfaces, bespoke hand-painted fabrics, and wallpaper inspired by vintage West African and Sierra Leonean textiles. Every detail has been carefully chosen to create an inviting atmosphere that encourages guests to relax and feel at home.

A Culinary Journey to Sierra Leone

Maria’s passion for food began in her childhood home in Freetown, Sierra Leone, where she learned to cook alongside her mother and grandmother. Drawing inspiration from the streets of Freetown, rural villages, and the Sierra Leone River, her menu reflects the diverse and rich culinary traditions of her homeland.

Using signature ingredients such as moringa, fonio, tamarind, sesame, egusi, baobab and hibiscus, Maria creates bold, layered flavours that transport diners with every bite.

The launch menu, designed for discovery and sharing, features:

• Lamb Belly, Palm Oil, African Five Spice

• Mackerel, Mango, Cassava Flat Bread

• King Prawns, Salone Fire, Lemongrass Gel

• Beef Short-rib, Groundnut, Coconut

• Hibiscus, Caramelised White Chocolate, Fig Leaf, Pepper

• Moringa Mille-Feuille, Benne Cake, Sheep’s Yoghurt Ice-Cream

• Cheese Board featuring Tamarind Jelly & Jellied Hibiscus Flower

Shwen Shwen is more than a restaurant, it is a celebration of heritage, culture, and storytelling through food.

“Shwen Shwen is the realisation of a long-held dream. I want my food to take guests on a journey to experience the vibrant culinary landscape of Sierra Leone. Though my restaurant is in Sevenoaks, every dish is a love letter to my homeland.” – Maria Bradford

Notes to Editors

Shwen Shwen by Maria Bradford
1-2 Well Court
Bank Street
Sevenoaks, Kent, TN13 1UN
Website & Reservations: www.shwenshwen.com
Instagram: @shwenshwenbymaria

About Maria Bradford

Maria Bradford is an award-winning chef, author, and influencer. Born in Freetown, Sierra Leone, she developed her love for cooking at the age of nine, learning from her mother and grandmother. After moving to Kent as a teenager, Maria trained at Leith’s School of Food and Wine before launching her own catering business, Maria Bradford Kitchen, in 2017, now known as Shwen Shwen.

Maria’s work has been widely recognised for its innovative approach to Sierra Leonean cuisine, and she has become a key advocate for West African culinary heritage. Shwen Shwen by Maria is her debut restaurant, opening in June 2025.

William Robinson Festival at Gravetye Manor

The gardens at Gravetye Manor

William Robinson Festival at Gravetye Manor
Sunday 20th July, 10am - 4.30pm

• £25 per person, for morning or afternoon entry, including tea, coffee and cake

• All ticket proceeds go to Chestnut Tree House Children’s Hospice

• Gardening talk from RHS award-winning landscape design practice Harris Bugg

• Tickets can be booked at www.gravetyemanor.co.uk/whats-on

Gravetye Manor, the Elizabethan Manor Hotel, Restaurant and Gardens on the West Sussex borders is thrilled to officially announce the date of its annual William Robinson Festival on Sunday 20th July.

Celebrating the pioneering Victorian gardener William Robinson, known as ‘the father of the English Flower Garden’, guests are invited to enjoy a full day of celebrations, garden talks and demonstrations, while enjoying the gardens at Gravetye Manor in spectacular high summer bloom. There will also be plant sales from Pelham Plants and No Name Nursery, plus a local cheese showcase, Nyetimber Vineyard wine tasting, Morris Dancing, and much more.

Alongside the celebrations, the festival is excited to welcome Charlotte Harris and Hugo Bugg, co-founders of Harris Bugg Studio, a values-driven and award-winning landscape design practice. Together they have won six gold medals, two silver gilts and two best in shows at RHS shows. In their talk, the duo will discuss their design inspirations and how they approach the diverse range of projects they work on including the Kitchen Garden at RHS Bridgewater; as well as a series of experimental garden rooms they designed for a private, rural estate in Oxfordshire. Their talk begins at 11am, followed by a three-course lunch by Gravetye Manor’s new Executive Chef Martin Carabott, in the restaurant’s glass fronted dining room at 12 noon. Tickets are £155 per person and includes the talk, lunch and drinks.

Itinerary on the day

• 10.00am – Festival opens

• 10.30am – Flower Demonstration with Head Florist, Sharon Coote in the Pavilion

• 11.15am – Talk in the Kitchen Garden with Assistant Head Gardener, Helena Lawson

• 12 noon – Garden Talk on the Long Border with Gravetye Head Gardener, Tom Coward

• 12.30pm – Morris Dancing and music in the Flower Garden

• 1.00pm – Join William Robinson’s biographer, Richard Bisgrove, for a fascinating look at ‘the Father of the English Flower Garden’, in the Little Garden

• 2.15pm – Morris Dancing and music in the Flower Garden

• 2.15pm – Talk in the Kitchen Garden with Assistant Head Gardener, Helena Lawson

• 3pm – Garden Talk on the Long Border with Gravetye Head Gardener, Tom Coward

• 3.45pm – Flower Demonstration with Head Florist, Sharon Coote in the Pavilion

• 4.30pm – Festival concludes

Further festivities will be taking place on the Pavilion throughout the day including:

• ·Sussex wine tasting with Nyetimber

• Local cheese showcase with High Weald Dairy

• Plant sale with Pelham Plants & The No Name Nursery

• William Robinson exhibition

• Gravetye gifts and flower bouquets for sale

About William Robinson
Robinson started life in Ireland in the poverty of the potato famine, where at an early age he trained as a garden boy. By the 1860s he had moved to London to work on the new botanic gardens in Regent’s Park, where he started his career as a garden writer. He produced huge amounts of work and set about re-shaping the way we think about gardens. Continuing Robinson’s legacy is Gravetye Manor’s Head Gardener, Tom Coward, ensuring every tree, shrub and flower is lovingly cared for while retaining the spirit of Robinson’s original plan and thinking for the space.

After a humble start in life, Robinson became very wealthy from his writing and in 1884 he bought Gravetye Manor. Over time he bought over 1000 acres of the surrounding landscape and used the estate to put his ideas into practice. Much of the land was used for experimental forestry, and the results of his work continue to be managed today by the William Robinson Gravetye Charity.

About Gravetye Manor
Gravetye Manor, an Elizabethan manor house hotel and Michelin starred restaurant in West Sussex looks out over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. Originally created by visionary gardener William Robinson in 1885, Gravetye Manor’s gardens are considered amongst the most influential in horticultural history and one of the most important historic gardens in England. Robinson’s preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

Three AA Rosettes and Michelin Green Star for The Small Holding, Kent

Will and Matt Devlin

The Small Holding, Kent has been awarded three Rosettes by the AA Guide and retained its Michelin Green Star for the fifth year in a row

The Small Holding in Kent has been awarded three Rosettes by the AA Guide today, 18th February. Given only to outstanding restaurants that achieve standards that demand recognition well beyond their local area, the award is announced alongside The Small Holding retaining its Michelin Green Star for sustainability in gastronomy for the fifth year in a row.

Only 10% of the restaurants and hotels within the AA Restaurant Guide have three Rosettes and above. To achieve this the cooking must be underpinned by the selection and sympathetic treatment of the highest quality ingredients, while timing, seasoning and the judgment of flavour combinations is consistently excellent. The award is also supported by intuitive service and a well-chosen wine list.

The Small Holding was one of the first restaurants in the country to receive a Michelin Green star in 2021. Now with only 35 restaurants in the country who have achieved the award, the star recognises restaurants with a focus on environmental practices and is only awarded to those which hold a Plate, Bib or Star distinction. Many, like Will and Matt Devlin at The Small Holding work directly with growers, farmers and fishermen, forage in hedgerows and woodlands and grow their vegetables and rear animals. Other recipients of the Green Star include Black Swan, York; Coombeshead Farm, Launceston; L’Enclume, Cumbria; Restaurant Sat Bains, Nottingham and Silo, London.

Will Devlin, chef owner of The Small Holding, commented, “What an incredible feeling! Achieving three Rosettes and retaining our Green Star in the same week is a huge boost for our team and a recognition of everything we strive for daily at The Small Holding in our never-ending quest and drive for sustainability. These awards are for everyone on our team, in the kitchen, on the floor and on the farm who all work so hard and really deserve this, I’m so proud.”

www.smallholdingrestaurant.com
@the_small_holding_

Ranters Lane | Kilndown | Kent | TN17 2SG

About The Small Holding

The Small Holding is a Michelin green-starred kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. Run by brothers Will and Matt Devlin, as Chef and Head of Operations, respectively, The Small Holding is part of Acre, which also includes Birchwood in Flimwell, East Sussex.

The 36-cover restaurant and farm is set in one acre of land, permitting a unique connection between the land and table. Growing, foraging and cooking the best ingredients is at the core of The Small Holding, with monthly changing tasting menus, using home-reared and home-grown ingredients from the farm, which is less than 10 feet from the kitchen.

The Small Holding is open Wednesday to Sunday with an eight-course Full Acre menu costing £95 per person and a five-course Half Acre menu costing £75 per person, with the option of a wine flight. A three-course set Garden Menu is available on Thursday, Friday and Sunday lunch time, priced £55 per person.

For more information, images, interview or to visit The Small Holding, please contact Hannah Blake hannah@thediningroompr.co.uk | 07730 039361

Springtime events at Gravetye Manor

Garden Designer Jo Thompson will discuss her new book at Gravetye Manor

Floral and creative workshops at Gravetye Manor, West Sussex

Tulip Block Printing Cushion Cover Workshop with Molly Mahon
Tuesday 25th March 2025

Join printmaker Molly Mahon at Gravetye Manor for a one-day workshop.

Use Molly’s newly carved wooden tulip blocks and palette of eco-friendly paints, to experience the joy of block printing, designing and creating a 40 x 30cm cushion cover to take home and cherish. Embellish cushions with Molly’s fabulous array of cotton threads. Adding simple French knots or back stitch, monogramming over the top of designs to add depth, texture and an even more personalised touch. Places are £180.00 per person, that includes tea/coffee and pastries on arrival, a two-course lunch with wine, the workshop and all materials required. The workshop is suitable for all levels with no experience necessary. For more information and to book, please click here.

Jo Thompson, The New Romantic Garden
Thursday 24th April 2025

Gravetye Manor is thrilled to welcome one of the UK’s leading garden designers, Jo Thompson, to talk about her latest book, The New Romantic Garden (Rizzoli, £40). Known for her exquisite, timeless planting, well-proportioned English-style gardens and a deep commitment to biodiversity, Jo will share her love of romantic gardens and provide inspiration to all gardeners who want their garden to feel not merely well planted, but truly alive and atmospheric.

Tickets are £165.00 per person, that includes tea or coffee on arrival, a three-course lunch with drinks, the talk and a signed copy of the book. For more information and to book, please click here.

Bex Partridge, Living Spring Wreath Workshop
Wednesday 7th & Thursday 8th May 2025

To celebrate the launch of her new book Crafting with Flowers, Bex Partridge will be highlighting some of the beautiful projects that fill its pages. During the workshop, Bex will guide you through the art of creating a living wreath full of spring bulbs and pretty living flowers. Spring foliage and dried seedheads will be used to compliment the living plants. The wreaths created will last for four to six weeks. Once the bulb plants begin to fade, they can be planted into the garden.

Places are £170.00 per person, which includes the workshop, tea or coffee and pastries on arrival and a two-course lunch with wine. For more information and to book, please click here.

Flower workshops with Gravetye Manor’s Head Florist
Join Head Florist, Sharon Coote, for Gravetye’s spring and summer flower workshops. Each workshop will use sustainable techniques and repurposed vases guests can take home to reuse for years to come. Places are £160.00 per person, which includes the workshop, pastries and refreshments on arrival and a two-course lunch with wine. Group sizes will be kept small to ensure maximum attention from Sharon.

Wednesday 16th & Thursday 17th April - Easter Tulips
Sharon will expertly demonstrate how to create a stunning vase arrangement using Gravetye Manor’s famous homegrown tulips from the garden.

Tuesday 10th & Wednesday 11th June - Summer Entertaining
Sharon will demonstrate how to create a variety of beautiful table arrangements for summer entertaining.

Wednesday 9th & Thursday 10th July – Meadow Box
Sharon will teach how to create a beautiful garden meadow style arrangement using a mixture of seasonal flowers gathered from our gardens.

For more information and to book, please click here.

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About Gravetye Manor

Gravetye Manor is a hotel and restaurant with four Red Stars, four Rosettes and one Michelin star and two Michelin Keys, in West Sussex on the Kent/Surrey/Sussex borders. The Elizabethan manor house looks over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. The gardens are considered amongst the most influential in English horticultural history, made famous by previous owner and influential gardener William Robinson, whose preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

For more information, please contact
Hannah Blake on 07730 039361 or hannah@thediningroompr.co.uk
Sarah Jones on 07775 582497 or sarah@wildernesspr.co.uk

Address:  Gravetye Manor, Vowels Lane, West Hoathly, Sussex, RH19 4LJ
Tel:  01342 810567
Website:  www.gravetyemanor.co.uk
Instagram:  @gravetyemanor

Grow the Seasons at The Small Holding

Grow the Seasons at The Small Holding, Kilndown, Kent

Grow the Seasons

Learn to ‘Grow the Seasons’ in 2025 with new dates announced for chef and farmer Will Devlin’s horticultural courses at his Michelin green-starred restaurant and farm in Kilndown, Kent, The Small Holding.

Led by Head Gardener Alex Cairns, Grow the Seasons is for people of all skills and ages who are interested in gardening, growing and how our food goes from plot to plate, as well as giving a behind-the-scenes experience of the day-to-day running of a Michelin green-starred restaurant.

Each full-day course starts with coffee and pastries on The Small Holding’s one-acre farm, and is a balanced mix of hands-on practical and theory learning, as guests discover and share in the team’s knowledge on seasonal vegetable and fruit growing, ‘No Dig’ principles, soil health and composting, and how to take sustainable practices home to their own gardens, plots and allotments.

Each quarterly course is in tune with the growing season, including ‘Fresh Start’ on 12th and 26th February looking at no-dig beds and planning for the growing year ahead; ‘Planting Out’ on 14th and 28th May looking at sowing, planting, support structures, companion and succession planting; ‘Summer Abundance’ on 9th and 23rd July is about to successionally sow and plant to ensure continual harvest and also how best to manage pest control, while ‘Harvest Time’ on 10th and 24th September is about reaping the rewards of a successful growing season and looking at the best and easiest ways to harvest crops and what to sow in the Autumn for for Winter and Spring harvests. Each full-day course costs £195 per person and includes coffee and pastries, lunch at The Small Holding, learning sheets and a practical gift bag to take home.

Shorter courses include ‘Farm Mornings’ which are a focussed two-hour deep dive into a specific seasonal aspect of gardening, such as ‘no dig’ or ‘orchard pruning’.

Find out more and book for February, May, August and November 2025

www.growtheseasons.com

Anthony Raffo joins The Small Holding as Sous Chef

Anthony Raffo in the kitchen at The Small Holding (credit Ashleigh Britten)

Anthony Raffo has joined The Small Holding in Kilndown, Kent, as Sous Chef. Having worked in the hospitality industry for over 20 years, after spending time in France and the Channel Islands and working in some of the best Michelin starred restaurants in London, including Pied a Terre and Texture, Anthony is perhaps best known as the creative force behind Anglo in Farringdon. Under Anthony, Anglo achieved 3 AA rosettes, ranked 21 in the Harden’s Guide, had a Michelin plate and was one of the first in the country to be awarded Two Green Circles in the 360 Guide.

Anthony joins a strong team at The Small Holding, which has a Michelin green star and Three Green Circles in the 360 Guide, working with Head Chef James Chatfield and Chef and Founder of The Small Holding and Acre, Will Devlin.

Will Devlin comments, “Anthony has a real passion for British seasonal produce ​and to create interesting and unique dishes using ancient and modern techniques, which reinforces the work we do on the farm at the restaurant​, and introducing new and varied fermentation and preserving techniques to the team and our guests.”

About The Small Holding

The Small Holding is a Michelin green-starred kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. Run by brothers Will and Matt Devlin, as Chef and Head of Operations, respectively, The Small Holding is part of Acre, which also includes Birchwood in Flimwell, East Sussex. 

The 36-cover restaurant and farm is set in one acre of land, permitting a unique connection between the land and table. Growing, foraging and cooking the best ingredients is at the core of The Small Holding, with monthly changing tasting menus, using home-reared and home-grown ingredients from the farm, which is less than 10 feet from the kitchen.

The menu is defined by the farm’s own produce. Vegetables and fruits are harvested within hours of guests arriving; while charcuterie, sourdough and cultured butter and zero waste animal cookery from the farm’s own livestock, are made on site. The kitchen team works directly with growers, farmers and fishermen who share the same core values, and the team forage in the nearby hedgerows and woodland.

The Small Holding is open Wednesday to Sunday with an eight-course Full Acre menu costing £95 per person and a five-course Half Acre menu costing £75 per person, with the option of a wine flight. A three-course set menu (from the full acre menu) is available on Thursday and Friday lunch time, priced £55 per person. The drinks list also includes housemade soft drinks, kombucha and non-nlcoholic wine, beer and spirits.

December at The Small Holding, Kent

A snowy Decmber day at The Small Holing, Kent

December at The Small Holding

Green Michelin Star 2021/22/23
360 Guide Three Green Circles 2024
Number 69, Harden’s Top 100 Restaurants
Number 89, Square Meal’s Top 100 Restaurants
Good Food Guide 2024 and shortlisted for best Farm to Table restaurant

December

The December menu at The Small Holding, Kent finds partnership in the soft, earthy and comforting flavours of root vegetables, brassicas, mushrooms, cream and fat tempered by the tartness of ferments, vinegars and pickles. Now is the time for the larder to shine, stacked high with Kilner jars, to brighten these cold, thin days providing a burst of invigorating colour, taste and texture for the plate and palette.

The Small Holding

As winter tightens his grip, The Small Holding’s December menu moves from ‘just picked on the farm’ to the preserves of the pantry, where the most important ingredient is ‘time’. Barbecued Orkney scallops are dressed with yuzu vinaigrette, preserved wild garlic and smoked scallop roes; beef sirloin is paired with black garlic purée, nasturtium flower vinegar gel and dried calendula and finished with a beef sauce made with smoked bone marrow, while one of the two desserts this month is Douglas Fir, Plum, Yoghurt Whey where plums are fermented with plum brandy and served with toasted buckwheat and a foraged Douglas Fir sorbet.

Book a Table at The Small Holding

The December Full Acre menu at The Small Holding

Snacks, Sourdough and Hinxden Butter

Brassicas, cheese, tomato
Jerusalem artichoke, walnut, gherkin

Scallop, squash, wild garlic
Bass, celeriac, mushroom

Turkey, bread, sprouts
Beef, potato, cabbage

Douglas Fir, plum, yoghurt whey
Chocolate, chestnut, chicory root

Cheese (optional)
Sweet Treats

The Small Holding is open Wednesday to Sunday with an eight-course Full Acre menu costing £95 per person and a five-course Half Acre menu costing £75 per person, with the option of a wine flight. A three-course set menu (from the full acre menu) is available on Thursday and Friday lunch time, priced £55 per person. The drinks list also includes housemade soft drinks, kombucha and non-alcoholic wine, beer and spirits.

About The Small Holding

The Small Holding is a Michelin green-starred kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. Run by brothers Will and Matt Devlin, as Chef and Head of Operations, respectively, The Small Holding is part of Acre, which also includes Birchwood in Flimwell, East Sussex. 

The 36-cover restaurant and farm is set in one acre of land, permitting a unique connection between the land and table. Growing, foraging and cooking the best ingredients is at the core of The Small Holding, with monthly changing tasting menus, using home-reared and home-grown ingredients from the farm, which is less than 10 feet from the kitchen.

The menu is defined by the farm’s own produce. Vegetables and fruits are harvested within hours of guests arriving; while charcuterie, sourdough and cultured butter and zero waste animal cookery from the farm’s own livestock, are made on site. The kitchen team works directly with growers, farmers and fishermen who share the same core values, and the team forage in the nearby hedgerows and woodland.

“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 

For more information and images for The Small Holding, Will Devlin and Acre, please contact Hannah Blake at The Dining Room 07730 039361 | hannah@thediningroompr.co.uk