James Chatfield named head chef of the Small Holding

James Chatfield has been appointed head chef of the Small Holding, a green Michelin-starred restaurant in Kent.

The 28-year-old chef from Hailsham, East Sussex, grew up with a farming background, as his uncle and grandfather owned the Hook & Son dairy and beef farm.

Chatfield has previously worked at restaurants such as Gravetye Manor in Sussex and 64 Degrees and Murmur in Brighton.

He was most recently senior chef de partie at Tommy Banks’ Michelin-starred Black Swan at Oldstead in North Yorkshire.

His appointment coincides with the departure of previous head chef Duncan Moran, who was at the Small Holding for five years. Moran has joined the Black Swan Oldstead as chef de partie.

Chatfield’s wife, Gabby, will also be working with James as supervisor at the Small Holding.

He will work closely with brothers Matt (head of operations) and Will Devlin (chef owner) to create dishes showcasing the Small Holding’s ethos of cooking foraged and farmed ingredients in the form of a monthly changing tasting menu.

Will said: “Duncan leaving us is bittersweet as he’s been an amazing part of the Small Holding and the wider Acre team. He’s been with Matt and I since the early pop-up days, through lockdowns, catching escaped sheep and cooking some incredible food together. He is on to great things and we’re all really happy and proud of him. We’re excited to welcome James to the team, we share the same passion and values, and he has some fantastic experience and skills; I can’t wait to get behind the stoves with him.”

The Small Holding is part of the Acre Group, which also includes the Birchwood in Flimwell, East Sussex.