The Small Holding

Farm-to-table restaurant with a focus on both food and people

Here, the chefs spend just as much time out on the farms — and in the fields and greenhouses — as well as in the kitchen. It’s hard to imagine better conditions for running a sustainable restaurant. But here, it’s not enough that the ingredients are hyperlocal. There also needs to be a deeper meaning to the ingredients that end up on the plate. Whether it’s about relationships with producers or the choice to use seafood with a positive climate impact, curiosity and a thirst for knowledge are what lead the way. This is a restaurant where it all comes together: clear guidelines on ingredients, a sensible approach to biological diversity and soil health, as well as — and, most importantly — the conviction that happy, healthy employees are the foundation of everything.

Photo: Key & Quill

Summary:

• Only reusable crates for deliveries

• No cling film, no vacuum bags

• A relatively large proportion of the wines come from the UK — and all sparkling wines are also domestic

• Field trips with chefs every three months

• An open and communicative workplace