Chef Will Devlin set to launch second restaurant, The Curlew

Will Devlin

Will Devlin

Head Chef 5th February 2020
Will Devlin

Will Devlin

Head Chef

Chef Will Devlin set to launch second restaurant, The Curlew

The Curlew, a new restaurant by chef owner Will Devlin, will launch on 19 February.
Housed in a former coaching inn, the 46-cover restaurant is in the heart of rural East Sussex. Named by The Good Food Guide 2020 as β€˜Chef to Watch’, this is Will’s second restaurant, alongside The Small Holding.
Inspired by The Curlew’s countryside location, while only 10 miles to the South Coast, the menu offers simple and seasonal small and sharing plates from land and sea. Ingredients are sourced hyper-locally from the best producers and fishermen, or are grown or foraged at The Small Holding, just 8 miles away.
Set in picture-postcard Sussex countryside, The Curlew is a Grade II listed former coaching inn with white clapboard façade and views across the fields. The menu will change every few weeks as ingredients and produce from the farm and suppliers, become available. Everything is made in house and the team butcher, bake, pickle, preserve and cure on site.
The kitchen is headed up by chef Will Devlin who will be onsite for the first 6 months. He will split his time between The Curlew and The Small Holding, which opened in April 2018, and where Head Chef Harry Fields is in place. Dishes at The Curlew include salt baked carrots with dill seed mayonnaise; cured kimchi trout; home-made fennel seed salami and chorizo from the Berkshire pigs at The Small Holding; whole brined and smoked roast chicken; whole roast turbot with sea purslane butter and roast rib of Sussex beef.
The drinks menu reflects the rich history of Sussex with beers from local breweries using heritage hops and water filtered through the South Downs and English wines from some of the country’s leading wineries which are on The Curlew’s doorstep.

Will Devlin said:β€œThis is an exciting time to be relaunching The Curlew. It’s had a great history before us, and we plan to grow and build on its reputation as one of the best restaurants in the South East.”

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