In this show we speak to chef Will Devlin of The Small Holding in Kent. As the name suggests they are indeed a farm but what is lovely is that they have a restaurant serving goodies grown on the plot. Will is also a keen forager so quite a few local wild ingredients make their way onto his plates. We chat about the farm and restaurant, what they’re growing, The Hunger Gap, his ‘full acre menu’ (which sounds incredible!), local wine, what he forages, and their latest restaurant venture The Curlew.
Forager Imogen then speaks about meadowsweet. This wild plant has flavours of honey, almond, vanilla, and tonka bean so it’s a great addition to the kitchen.
Will and the team grow strawberries and in July they are at their best. I’ve used some of the berries for this episode’s recipe – strawberry shortcake – which also has a foraged twist as I glaze this dessert with meadowsweet cordial.
Local vineyards Will mentions: