An underground dining experience, set in a Grade-II listed stable between Wye and Ashford

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The Homestead Kitchen Collective are revving up for the summer with a series of their stunning supperclub experiences, from their Table In The Stable to Yoriai Japanese Dining and Yoriai Temaki Nights in Kent.

Built around seasonal Kent produce and shaped by 30 years spent in Michelin-starred kitchens and private dining, the events began in London, as part of the underground pop-up food movement.

But Kent is where it found its rhythm, and there was no looking back.

The produce, the space to create, the people. It all made sense here. Best found through word of mouth… but worth seeking out… DM them at @table.in.the.stable to find out more.

Table In The Stable

There’s a kind of dining experience you don’t stumble across.

It isn’t on the high street, and it’s not trying to pull you in. You hear about it through someone. A friend, a quiet recommendation, a “you need to try this.”

That’s how most people find The Homestead Kitchen Collective. Usually through the much awaited fine-dining suppers by Table In The Stable. Tucked away in a Grade-II listed stable in the Kent countryside, is where it all begins.

Table In The Stable is the Collective’s fine dining supperclub. It’s intimate. A small number of guests gathered around one table, an evening that unfolds at its own pace.

You’re welcomed like an old friend. The table is carefully set, the room quietly hums, and there’s that immediate sense that you’re exactly where you’re meant to be.

No rush. Just thoughtful, precise cooking, letting the ingredients speak for themselves.

Yoriai: a different kind of evening

Alongside that sits Yoriai (寄り合い).

A Japanese word meaning a gathering, people coming together with purpose. It also carries something deeper, a sense of cooperation, of sharing an experience rather than simply taking part in it. That’s exactly what these evenings are.

Yoriai is the Collective’s Japanese dining experience - an eight course tasting menu shaped by years of discipline and respect for tradition.

For 27 years, the chef behind it worked within a Japanese global bank in London, cooking for senior clients from Tokyo and Kyoto. As a Western chef, cooking Japanese food wasn’t something given lightly. It had to be earned, over years of training, testing, and quiet persistence.That grounding is felt in every course.

This isn’t fusion or reinvention. It’s about respect for the produce, creativity, precision, balanced with restraint and intuition.

Guests sit side by side, courses arrive in their own time, and somewhere along the evening it all settles. The conversation softens, the room relaxes, and the experience becomes something shared.

Yoriai Temaki Nights in Kent

Not everything happens in the stable.

The Collective also hosts Yoriai Temaki nights, moving through different locations across Kent.

These evenings are looser, a little more social. Hand rolled sushi, a touch of innovation, the same attention to detail but with a different energy.

Same thinking behind it all. Just a different pace.

Why people come back!

It’s hard to pin down exactly what makes it work. Part of it is the food. Part of it is the setting. But more than anything, it’s the feeling you leave with. The way the evening unfolds, the way people connect around the table.

You don’t feel like you’ve just been out for dinner. You feel like you’ve been part of something.