In Kin Kin, where rolling green hills soften the edges of the road and heritage buildings anchor the village in time, The Woodshed feels quietly assured in its place. Set within a restored structure and surrounded by farmland, the restaurant offers more than a meal. It invites guests into a slower rhythm, one shaped by the land, the seasons and the elemental pull of fire.
At the helm is Head Chef Oscar Holgado, whose approach to cooking is defined by restraint, respect and a belief that food tastes best when it stays close to its origins. For Oscar, The Woodshed is first and foremost about experience.
“It’s a restaurant where we focus on delivering a really good experience,” he says. “Not just coming in and eating dinner, but from the moment you arrive, we want people to feel looked after, relaxed, and able to taste some really wonderful food.”
That sense of continuity is deliberate. Dining here is not designed to be rushed or transactional. Instead, it unfolds gradually, encouraging conversation, movement and connection, whether that begins with snacks in the garden or a drink at the bar before settling in for the evening.
A Background That Values Discipline, and Humanity
Oscar’s early career was shaped in Michelin-style kitchens in London in the early 2000s, environments known for their intensity and exacting standards. The experience instilled discipline, time management and respect for craft, but it also clarified what he did not want to replicate.
“Working through those kitchens really shaped my discipline and approach to cooking,” he reflects. “But it isn’t the be-all and end-all.”
At The Woodshed, Oscar has consciously fostered a different culture, one rooted in collaboration and care. The belief is simple. Happy cooks make better food.
“We really don’t want to carry those hard environments on here,” he says. “We want happy cooks cooking happy food.”
This mindset flows through the kitchen, where menus are shaped collectively and experience is shared across the team rather than dictated from the top.
Letting the Garden Lead the Menu
Rather than imposing a fixed menu, The Woodshed allows the garden and surrounding producers to guide what appears on the plate. Decisions are often made close to service, responding to what is ready rather than what is planned.
“The garden really dictates the menu in many ways,” Oscar explains. “Rather than the menu dictating what we’re cooking, the garden dictates what we’re cooking.”
Produce is frequently harvested just before service, reinforcing a direct connection between land and plate. This immediacy gives the food a clarity and vitality that cannot be replicated through long supply chains.
Seasonality here is not a concept or a marketing line. It is a practical, daily reality.
Respect, From Soil to Animal
Simplicity at The Woodshed is intentional and uncompromising. Dishes are designed to be understood at a glance, allowing the quality of the ingredient to speak without distraction.
“The food here is refined but simple,” Oscar says. “If you’re getting a pork chop, you should be able to see a pork chop on the plate.”
That clarity begins with sourcing. Every ingredient is chosen with care and accountability, and whole-animal butchery is both a practical and ethical commitment.
“Every time you have a piece of meat on your menu, that is a life taken for our pleasure,” Oscar says. “I think that should be respected.”
By breaking down animals in-house, the kitchen minimises waste while reinforcing a deeper respect for the ingredients that form the foundation of each dish.
Fire at the Centre
At the heart of the kitchen sits wood fire, an ancient cooking method that demands intuition and presence. Fire cannot be controlled in the same way as modern equipment. It requires listening, adjustment and respect.
“Ultimately, it’s flavour,” Oscar says. “That lick of smoke, that intensity, it’s unrivalled.”
Fire is not used for spectacle at The Woodshed. It is used because it tastes better, and because it connects cooking back to its origins.
A Dining Experience Designed to Feel Like Home
Despite its refinement, The Woodshed is intentionally informal in spirit. The experience is designed to feel welcoming and generous, more like a dinner party than a performance.
“We want people to feel like they’re coming to a friend’s dinner party,” Oscar says. “We want them to feel free, relaxed, able to move around.”
Food is thoughtful but not overworked, carefully considered without becoming precious. The aim is comfort and ease, leaving guests feeling nourished rather than overwhelmed.
Why Kin Kin Matters
Kin Kin is not simply a backdrop. It is integral to the identity of The Woodshed. The village’s rolling hills, heritage pub and strong sense of community offer a pace of life that aligns naturally with the restaurant’s philosophy.
“When you drive into Kin Kin, it’s just beautiful,” Oscar says. “There’s so much good produce being grown around here, and being able to tap into that is really important.”
Cooking here is inseparable from its environment, shaped by the people and producers who call the region home.
Building Something Lasting
Still early in its journey, The Woodshed is focused on building thoughtfully rather than quickly. The emphasis is on refinement, consistency and deepening connections.
“We just want to build on what we already have,” Oscar says. “Keep improving and see where the journey takes us.”
What drives the kitchen each day is not expansion or acclaim, but people. The team, the produce arriving through the door, and the shared experience of cooking and serving food that matters.
At The Woodshed, dining is not treated as something to rush through. It is something to settle into, a reminder that when food begins with care and ends with fire, it has the power to bring people together slowly, meaningfully and well.
