James Chatfield has been named the head chef of the Small Holding, a Michelin-starred restaurant with a focus on sustainability located in Kent.
Hailing from Hailsham, East Sussex, the 28-year-old chef, James Chatfield, brings a rich farming background to his role. His family, including his uncle and grandfather, owned the Hook & Son dairy and beef farm, shaping his culinary journey.
Prior to his current role, Chatfield has gained experience at esteemed restaurants such as Gravetye Manor in Sussex, as well as 64 Degrees and Murmur in Brighton.
In his most recent position, James Chatfield served as a senior chef de partie at the Michelin-starred Black Swan at Oldstead in North Yorkshire, under the culinary leadership of Tommy Banks.
James Chatfield assumes the role of head chef at the Small Holding at the same time as the departure of the previous head chef, Duncan Moran, who dedicated five years to the restaurant. Duncan Moran has transitioned to the position of chef de partie at Black Swan Oldstead.
Adding a familial touch to the Small Holding team, James Chatfield's wife, Gabby, will join as a supervisor, collaborating with him in their shared professional endeavors.
James Chatfield will collaborate closely with brothers Matt (head of operations) and Will Devlin (chef owner) to craft dishes that embody the Small Holding's philosophy of utilizing foraged and farmed ingredients. The culinary offerings will be presented through 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.'