STORIES - The chapters.
In spring 2018, The Herb Kitchen opened the first chapter of Stories—a project born from our desire to honour the people who shape the food we cook. Too often, the farmers, fishermen, chefs, and artisan producers working quietly behind the scenes go unseen, yet their craft and care are what make everything possible. By sharing their stories, we celebrate how they work hand in hand with nature, creating extraordinary produce in the most sustainable ways.
Each chapter begins with a spark—sometimes a place, sometimes a product, an idea, or a person. From there, we create a multi-course menu inspired by that starting point, rooted in local and seasonal ingredients. Every dish is designed to reflect our surroundings and to remind us that food is more than just what’s on the plate: it’s a connection to people, to land, and to community. We tread lightly, always seeking to minimise our impact on the environment, and to honour the ethos of those whose work inspires us.
Chapter 1. Wild food & fire
We teamed up with Joseph Otway (ex Blue Hill & Benu, Owner of Higher Ground, Flawd and Bar Shrimp in Manchester) and Richard Falk (ex Ledbury & The Dairy) to host our 1st instalment of stories at Two Woods estate in Pulborough.
The menu featured beef from Trenchmore farm, lamb from Towning’s farm, Sue’s crab landed locally in Yapton, plus lots more amazing produce from new found suppliers. The weather was unkind but it didn’t stop play.
Chapter 2. Off grid
Stories chapter 2 took place at Namayasai farm near Lewes. Robin & Ikuko grow incredible vegetables, berries and more. They work organically in an off grid capacity. We took what was available straight from the ground & trees and cooked a multi course menu with the zero waste pioneers, Silo. Again, the weather was unkind but towards the end the sun popped out to say hi.
Chapter 3. Bloom
Stories chapter 3 at Dayland’s farm in Ashurst, East Sussex. Derek and his daughter Louise run a very small family farm raising duck and sheep and growing seasonal fruit and veg. Derek gave us what was available at the start of spring. An old friend and inspiration, Ivan Russel teamed up for this instalment. Ivan grew up in Venezuela, this influenced our menu. The weather brought the first of Spring for another triumphant collaboration.
Chapter 4. Terroir. THK X TILLINGHAM X FLORA
In Peasmarsh nr Rye, Tillingham are making some of the most exciting modern wines the UK has ever seen. Their natural and creative approach and low intervention methods have resulted in some truly tasty wines.
Alongside Dan & Claire AKA Flora (Ex Silo) we crafted a menu pairing that celebrated the inaugural opening of the vineyard.
Chapter 5. Wilding. THK X TIM SPEDDING X WILD SUSSEX
Re-wilding with Tim Spedding and Wild Sussex at the Knepp estate, a 3,500 acre estate just south of Horsham, West Sussex. Since 2001, the land – once intensively farmed - has been devoted to a pioneering re-wilding project. Using grazing animals as the drivers of habitat creation, and with the restoration of dynamic, natural water courses, the project has seen extraordinary increases in wildlife.
Tim’s career as a chef is known by many, as ex head chef at The Clove Club. Tim has also worked at The Ledbury and spent some time in Denmark working at Septime, Relae and Radio. Combining these forces along with dear friends Wild Sussex lead to a dreamlike evening as summer closed and Autumn began.
Chapter 6. Gathering
As ever, seasonal produce is at the forefront of our menus. This time we had the privilege of using the wonderful produce available directly from the Cowdray estate foraged by George Linklater.
Joining us over the fire was good friend and chef Chris Ditch from Higher Ground and Flawd wine bar in Manchester.
Watch this space for future instalments. Have an idea? Get in touch.