<aside> 💡 If you’d like to know a little more about our journey so far, check it out below.
</aside>
The view down to the farm at The Small Holding.
Acre is a hospitality group rooted in seasonal cooking, sustainable farming and a deep connection to the land. Founded by brothers Will and Matt Devlin, the group has grown from pop-up dinners into a collection of restaurants, farms, wellness spaces and community-focused projects across Kent and East Sussex.
At the heart of Acre is a commitment to working closely with local producers, growing food on their own land and creating experiences that celebrate the rhythms of the seasons. From The Small Holding's farm-to-table dining to Birchwood's woodland setting, Wild Iris's wellness retreat, and Block's whole animal butchery, each part of the group reflects a shared set of values around sustainability, craftsmanship and care for the environment.
Acre continues to evolve, expanding its reach while staying true to its origins: supporting regional suppliers, championing responsible farming and building a hospitality business that serves both people and place.
Will Devlin trained as a chef, working his way through professional kitchens including Petrus by Gordon Ramsay and Thackerays by Richard Phillip, where he became Head Chef at The Windmill at age 23. His cooking is shaped by a deep respect for seasonal produce, wild food and the landscape around him. Will's vision for Acre has always been to create restaurants where the connection between the farm and the kitchen is direct, transparent and central to the guest experience.
Will in the Windmill kitchen at 23.
As Acre has grown, Will's role has evolved beyond the kitchen into shaping the direction and vision of the entire group. While his foundation remains in cooking and his connection to seasonal produce, he now oversees the creative and strategic development of Acre as a whole.
He works closely with the wider team to develop new concepts, build partnerships with producers and growers, and push the boundaries of what a hospitality group rooted in farming and nature can be. Whether it's experimenting with new varieties on the farm, refining the guest experience across the restaurants, or exploring how Acre can play a role in regenerative agriculture, Will's vision continues to guide the company forward.
Matt Devlin built his career in hospitality through sales, pub management and front of house roles, developing a strong understanding of guest experience and operations. He became deeply involved in the craft beer scene and English wine industry, he grew a wide network across the hospitality industry. Matt's expertise in service, culture and business development has been essential in shaping Acre's approach to hospitality and building a team rooted in shared values.
In 2025, Matt transitioned into the role of Head of Operations at Acre, taking on broader responsibility across the business as the group continued to grow. His focus shifted to overseeing the running of multiple sites, developing systems and culture, and ensuring the group's values are reflected in every part of the operation.