I have always cooked from a young age and my mother and father are both very good in the kitchen. After being a qualified mechanic for four years I realised cooking was where my heart really was, so I left my job and started my culinary career at The Marriott Tudor Park Hotel with Jo Mackay.
After 18 months I moved to London to work under Gordon Ramsay at Petrus, my first experience of Michelin star cooking – and I loved it! I wanted to come back to Kent and joined the Richard Phillips Company at Thackeray’s under Dan Hatton. I learnt a lot, it was hard work, but great fun. I was then offered the opportunity for my first Head Chef position at The Windmill and jumped at the chance to work on a new venture for the company and really make somewhere special to eat and drink in Kent.
I now have my own restaurant – The Small Holding.
The Small Holding excels at pairing classic techniques with a modern approach: focusing on innovating flavours, harnessing the fresh farm ingredients we grow on site here at Kilndown.
Our chefs at The Small Holding strive to gather seasonal produce for our everchanging menus, ensuring that there’s constant evolution. Our Full Acre menu offers the diner a full experience of our farm and kitchen: the best from both land and sea, along with our foraged bounty, delicately delivered in a balanced ten course menu. The 1/2 Acre menu offers a sample of what we serve on our Full Acre menu and is perfect to enjoy at lunchtime.
This is essentially what The Small Holding is all about: farm, food, flavour.