As lockdown was announced I, like many in my industry, watched as my freelance chef work fell like dominoes from my diary. Thankfully, I had some regular writing work still for Kent Life magazine, but that was about it – parties, weddings and supper clubs were suddenly gone.
I started to panic after enjoying the first couple of weeks of enforced holiday and realised that I was going to have to either look at a new career or reinvent myself somehow. As restrictions started to lift a little, a friend came round for a socially distanced tea to my Wateringbury garden and remarked ‘this really is a very, special spot you have here’. They were right. It’s not only beautiful with views over wildflower meadows and apricot orchards, but here was the perfect solution for a COVID-safe dining experience, which could be reached directly from the drive with no access to the house. Overnight, The Tiny Table was born.
I put up one tweet to let people know I was cooking again and things suddenly spiralled. Three days later I had a journalist and photographer from The Sunday Times in my garden…and the rest, as they say is history. The project is weather and light dependent, so I can only really take bookings in the summer months, but I may roll up my tablecloth and find somewhere undercover for the autumn and winter….maybe even another country where the sun shines year round.
I create bespoke menus with local seasonal produce, and cook from my already licensed kitchen, for one group at a time of up to 6 people. Lunches and early evening dinners are both an option and maybe brunch if you ask nicely.
The food reflects the setting with many of the ingredients having been picked straight from the garden a matter of minutes before they end up on a plate. No concerns about food miles here. I also take advantage of being positioned between two fabulous farm shops and create dishes with what I find available in those. I also have an artisan bakery and a winery on the doorstep, along with a market garden growing heritage varietal fruit and vegetables.
This has all been a great excuse to use my extensive collections of china and cutlery and even Grandma’s hand embroidered linen tablecloth made an appearance.
I start again on May 20th 2021 and am excited to see where this diminutive project goes.
Instagram: @the_tinytable
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