insideKENT Magazine Issue 86 - May 2019 | Seite 95

This 26-cover restaurant has been named as one of
the best restaurants in Kent at the Taste of Kent
Awards and is set in one acre of land, permitting a
unique connection between farm and table. Growing,
foraging and cooking the best ingredients is at the
core of The Small Holding under head chef Will
Devlin, with daily changing menus using home-
reared and home-grown ingredients from the farm,
which is less than 10 feet from the kitchen.
Ingredients:
• 1 large skate wing, approx. 800g
• 100g butter
• 1 lemon, juiced
• 1 tablespoon rapeseed oil
• Large handful of soft wild herbs such as sorrel, wild
garlic, chickweed and dandelion washed and dried
(alternatively, you can use baby spinach).
Method:
1. Rinse the skate wing, pat dry and cut in half down
the middle.
2. Season the pieces of skate on both sides with sea
salt (Maldon is used in the restaurant).
3. Heat a heavy bottomed pan, add the oil and fry
the seasoned fish on the thickest side on a medium-
hot flame.
4. Don’t touch or be tempted to flip the fish for 3 or
4 minutes until the underneath is golden brown.
5. Add the butter, turn the heat right down and flip
the fish on to the thinner side. The fish will gently
poach as the butter browns and smells beautifully
nutty. Spoon some of the brown butter over the fish
for a few minutes until the fish is cooked through.
6. Remove the fish to warm plates and add the lemon
juice (be careful the pan may spit). Add the wild
herbs (or spinach) to wilt lightly in the residual heat.
7. Season to taste and serve with new season Jersey
Royals or mashed potato and a glass of wine such
as Kits Coty Chardonnay from Chapel Down, which
is delicious with the skate and buttery sauce.
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