Gastro Issue 7 Winter 2014 magazine

O S EE OU FR E H

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GASTRO

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GASTRO

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T H E M A G A Z I N E F R O M T H E A WA R D W I N N I N G P U B A N D R E S TA U R A N T G R O U P

T H E M A G A Z I N E F R O M T H E A W A R D W I N N I N G P U B A N D R E S TA U R A N T G R O U P

FOOD PARTNERSHIP Why Brighton & Hove is changing the way we eat

TASTE OF ITALY

Join us as we sample some southern delights in Puglia

MULLING THINGS OVER The story behind everyone’s favourite seasonal wine

TWEET TO WIN

Find out how your selfie could scoop a fantastic prize

ALE AND HEARTY

Top winter warmers for those chilly months ahead

GAME FOR ALL

Discover the rural tradition with a Sussex shooter

ISSUE 7 WINTER 2014

Monica Galetti The Le Gavroche chef on motherhood, Michel Roux Jr

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& MasterChef: The Professionals

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Photograph by Sam Yardley

WELCOME

What’ll it be, then?

D

on’t three months roll around quickly? It

friends at Tunbridge Wells cookware specialists

This time, we catch up with the Brighton & Hove Food

seems like only yesterday we were launching

Trevor Mottram have put together a culinary

Partnership to find out how they’re making

our Autumn edition of Gastro – time certainly

wish list that every budding chef will love.

a difference to the way we eat and think about our

If you’re planning a New Year’s celebration to

food, while Sussex game shooter David Coomber

to say we’ve been idle, of course; on the contrary,

remember, be sure to check out our set menus for

from The Really Wild Food Company gives us the

we’ve been busy producing a fantastic Winter

the evening – I’m sure there will be plenty of dishes

lowdown on the history of the rural tradition.

magazine for all you lucky readers to enjoy!

that take your fancy. You might have had your fill

flies in the world of Whiting & Hammond… which isn’t

Further afield, join us as we head to the south

This issue we speak exclusively with Monica

of Christmas dinner by then, so our Executive Chef

of Italy to discover some gourmet delights in the plentiful region of Puglia.

Galetti, star of MasterChef: The Professionals and

James Palmer-Rosser has got some great ways of

Senior Sous Chef at Michel Roux Jr’s Le Gavroche

making the most of your festive leftovers as well.

in London, who spills the beans on life in and out

Planning a lavish dinner party in the coming

I hope you enjoy your new edition of Gastro and look forward to seeing you all at the bar throughout

of the Michelin-starred kitchen, while also providing

months? You’re in luck, as we’ve rounded up

the festive season – eat, drink, be merry and don’t

one of her delicious recipes for you to try at home;

some essential gadgets and gizmos that will give

forget to pop in and say hello!

trust me, you won’t want to miss it.

your meal that real ‘wow’ factor. The kids can

With Christmas fast approaching, we’ve tailored

give you a helping hand in the kitchen too, as our

some of our regular features for a more festive

latest selection of food and drink apps will have

feel. Discover the story behind the traditional

them cooking up a storm in no time. Plus, for the

tipple of mulled wine and enjoy our pick of some top

perfect place to pick up your ingredients, look no

Christmas ales from six leading breweries.

further than our selection of farmers’ markets and

And for those of you struggling with what to buy your nearest and dearest for the big day, look no further than our handy Christmas gift guide – our

Christmas fairs.

Cheers,

Brian Keeley Whiting MD

We’ll also be introducing you to some of the local food scene’s many movers and shakers.

P.S. You can find my closing comments on p.97.

WINTER 2014

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Courtesy of Shine: Soho

Contents

JOURNEYS } 40 32 {CULINARY

62 {

28 {

DELICIOUS FLAVOURS

FABULOUS WEDDINGS

}

}

WALKED INTO THE KITCHEN {“IAND NEVER LOOKED BACK” } 18

08

- FRONT OF HOUSE Catch up on our latest updates and news stories

10 - WORLD OF W&H Introducing our award-winning pub restaurants

12

- SEASON’S EATINGS Six of the best foodie connections to enjoy

17 - W&H EVENTS

28 - MY FAVOURITE DISH

45

Try your hand at this top pick from the W&H menu

- HOPPY HOLIDAYS Here are some great Christmas beers to try

32 - W&H BY NUMBERS

51 - MEET THE TEAM

year in the life of our group’s facts and figures

35

ay hello to some key members of our family

52

- CREAM OF THE CROP Fresh seasonal produce, tips and ingredients to savour

- TASTE OF CHRISTMAS How to make light work in the kitchen on Bo ing ay

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56 - A WINTER’S TALE

Key dates to remember over the coming months

- FOODIE FACTSHEET Titillate your taste buds with some tantalising trivia

18 - MONICA GALETTI

40 - PLENTIFUL PUGLIA

58 - ROLL OF HONOUR

We find out about the making of a master chef

Enjoy delicious days in the southern region of Italy

Take a look at some of the awards we’ve won to date

iscover the fascinating history behind mulled wine

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- FARMERS’ MARKETS Get festive with some unique Christmas shopping

78 - MENU PERFECTION The secrets behind one of our popular dishes revealed

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- SOCIAL SNAPSHOTS A fond farewell to The Old Mill pub in East Grinstead

85 - APPY EATER Your smartphone could help get the kids cooking

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86 - GOURMET GADGETS Essential gear to give your dinner party a ‘wow’ factor

88 - YOUR FEEDBACK What you’ve been saying about our seven venues

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- COMPETITION Don’t miss your chance to win a tasty meal for four

93 - BUDDING CHEFS Do you have what it takes to be a W&H apprentice?

97 - A WORD FROM THE TOP Brian Whiting talks about what we’ve got coming up

98 - CONTACT DETAILS All the names and numbers you’ll need to get in touch

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GASTRO Editor – Richard Moore rmoore@markerstudy.com Deputy Editor – Frederick Latty flatty markerstudy.com Senior Designer – Dom Prevost dprevost@markerstudy.com Junior Designer - Xela Ruy xruy@markerstudy.com Production Co-ordinator – Phil Glover pglover@markerstudy.com Commercial Manager - Phil Selwood pselwood@markerstudy.com Publishing Director - Nick Moore nmoore@markerstudy.com Digital Marketing Manager - Laura Plane lplane@markerstudy.com Contributors Sam Yardley Sarah Bond Claudia Fishwick Vikki Moynes NPhotography Sarah Redman Shine: Soho Yuki Sugiura Valerie Thacker Alex Watson Lee Wells Chris Wiltshire

60 - CHRISTMAS GIFT GUIDE Inspiration from Trevor Mottram in Tunbridge Wells

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- A STANMER ROMANCE How our Executive Chef tied the knot in true W&H style

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- NEW YEAR’S EVE Feast your eyes on some delicious tasting menus

68 - GAME FOR ALL Meet a Sussex shooter and learn about a great tradition

71 - APPETITE FOR CHANGE Brighton & Hove movement gives us food for thought

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ONE MEDIA AND CREATIVE UK LTD Longford House, 19 Mount Ephraim Road, Tunbridge Wells, Kent TN1 1EN 01892 779 650 • www.one-media.co Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher.

All prices are correct at the time of going to print. Neither the publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.

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NEWS

FRONT OF HOUSE OUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H

THAT’S ALL, FOLKS!

SARAH BOND

Brian Whiting (left), Manager Janet Webb (centre) and Head Chef Steve Ednie (right)

VAT VICTORY For the second year running, W&H joined in a national campaign to raise awareness regarding VAT within the hospitality industry. If you weren’t already aware, 2O% of the price of your meal goes straight in the Treasury’s pocket, whereas food in supermarkets has a zero VAT rate. On Wednesday September 24 we slashed all our prices by 7.5% for our customers – and what a fantastic response we had. It certainly proved an eye-opener once again for many and created a real talking point for both staff and customers. We would still love to hear your thoughts about a cheaper VAT rate on pub and restaurant food, so please get in touch by emailing office@whitingandhammond.co.uk www.vatclubjacquesborel.co.uk

On Saturday September 27 we sadly closed the doors for the last time to The Old Dunnings Mill in East Grinstead. The Old Mill was the second site Whiting & Hammond took on 1O years ago – as with many of our venues, the pub wasn’t in the best shape when we walked through the doors. A decade and a lot of hard work later, it’s with deep sadness that we will no longer be at the helm of the award-winning site it has become. We certainly gave the old girl a good send-off, with an incredible Farewell Beer Festival the fortnight before. Check out p.8O for some fantastic photos from what truly was a great representation of the Old Dunnings Mill we had come to know and love. We would like to take this opportunity to thank all our fantastic staff and loyal customers for some great years!

See opposite for an open letter on the pub’s closure from our MD, Brian Whiting.

AND THE WINNER IS...

Martin Steibelt from Speldhurst in Kent was the lucky winner of our delicious prize from last issue - a complimentary meal for four including two bottles of house wine at one of our award-winning pubs and restaurants!

If you would like the opportunity to win a fabulous prize like this (worth up to £15O), please check out p.91 for details of how you can enter this issue’s competition!

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NEWS

END OF AN ERA

Dear readers, As valued customers, I would like to take this opportunity to let you know that it is with a very heavy heart that, as of September 27 2O14, Whiting & Hammond no longer run The Old Dunnings Mill in East Grinstead. Harvey’s the landlord decided that they didn’t want to renew the tenancy with us for the site and took on the premises to run themselves.

When we took the site on 1O years ago, it was in a pretty poor state and the building hadn’t been run for approximately two years. Harvey’s had previously tried to sell it, but failed to do so as nobody was interested. After a joint investment from Harvey’s and Whiting & Hammond, the pub was reopened.

I think it’s a disgrace the way Harvey’s have acted regarding The Old Dunnings Mill. It seems that now things are all rosy, the greed factor has stepped in. Landlords who are frightened that an operator is making a penny more than them do not deserve to succeed!

Harvey’s have stated in the press that they are looking to take back most of their sites to manage. Ironically, they have never run the site in the past, so this should be quite interesting. I thought that landlords acting in this way had become a thing of the past and so sadly I appear to be mistaken!

If we ever thought 1O years ago that Harvey’s would want to take this site back at the end of its term, I would say with naivety that we would have never done the deal. It is a real kick in the teeth to build up a site from absolutely nothing, only to have it taken back so that someone can bask in the glory of your success. If I was a Harvey’s tenant right now and this was my livelihood, I’d be looking for something else. It has been made quite clear that there is no loyalty from Harvey’s and you will be out on your ear at the end of your term!

My heart goes out to the team at The Old Dunnings Mill who have based their lives in East Grinstead and are now left with a novice operator who has no food skills whatsoever. f could find available pubs in the area, would take them all and set up in competition! You never know, this might just happen!

Whiting & Hammond will be boycotting any Harvey’s products from now on and I am pleased to say that I have received phone calls from other operators who have heard our news and decided to boycott Harvey’s products in support.

One of my biggest disappointments regarding this matter is that when you hear tales from the past of big pub companies treating their tenants in this manner, you would never expect a regional family-owned brewer to then behave in such a way; for this, may they hold their head in shame! want to finish by thanking all the crew and customers who have helped make The ld unnings ill an award winning pub over the years, as well as the people of East Grinstead who have supported the pub from its humble beginnings; we are sorry to be going and just wish we could have carried on!

We would welcome any of your comments or thoughts on what has happened as your opinions matter. Feel free to email office whitingandhammond.co.uk All the best,

Brian Keeley Whiting Managing Director

TO KEEP UP TO DATE WITH THE LATEST W&H NEWS, VISIT WWW.WHITINGANDHAMMOND.CO.UK, LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND WINTER 2014

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THE WORLD OF

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FOOD - FAVOURITE DISH

INTRODUCING OUR AWARD-WINNING PUBS AND RESTAURANTS

THE LITTLE BROWN JUG Chiddingstone Causeway, Kent The ‘LBJ’ boasts a sleepy, idyllic location, complete with rustic bookshelves, cosy corners and a roaring wood burner. It was the first of our pubs to host a beer festival and has three distinctive huts outside for a unique alfresco dining experience.

www.thelittlebrownjug.co.uk www.facebook.com/littlebrown.jug.52 @LittleBrownJug1

THE CHASER INN

THE MARK CROSS INN

THE FARM @ FRIDAY STREET

Shipbourne, Kent

Mark Cross, East Sussex

Eastbourne, East Sussex

Dating back to 1880, The Chaser is named after the local Fairlawne Estate where the Queen Mother’s steeplechase horses were trained. It’s set in the heart of the Kent countryside and is ideal for enjoying a delicious Sunday lunch in the oak-beamed Church Room.

Captivating views of rolling hills, luscious greenery and scenic countryside make this Sussex pub and restaurant truly memorable. Its openplan layout features a lively bar area, as well as more intimate, secluded spaces that are made for those extra special occasions.

Located on the outskirts of Eastbourne in Langney, The Farm can be traced to medieval times and features many of its original beams and walls. The Gallery room is the perfect place to hold private functions for up to 50 guests.

www.thechaser.co.uk www.facebook.com/TheChaserInn @thechaserinn

www.themarkcross.co.uk

www.farmfridaystreet.com www.facebook.com/farm.fridaystreet @farmfridayst

www.facebook.com/TheMarkCross @TheMarkCross

THE CRICKETERS INN

STANMER HOUSE

Meopham, Kent

Brighton, East Sussex

This magnificent pub dates back to the 18th century and is flanked by a stunning windmill on one side and a cricket green on the other. Steeped in history, the bar and lounge features wood and stone-flagged floors, four open log fires and bookcases.

Situated in Stanmer Park just outside Brighton, this Grade I-listed mansion was built in 1722 and offers bespoke weddings and conferences against a backdrop of extensive grounds and grand rooms. It’s a great setting for a spot of afternoon tea any time of year.

Our latest pub and restaurant can be found in the attractive village of Bessels Green in Sevenoaks. The listed building has a fantastic beer garden with Tiki huts for outside dining, while inside there’s a striking feature wall made entirely out of rolling pins.

www.stanmerhouse.co.uk

www.kingsheadbesselsgreen.co.uk

www.thecricketersinn.co.uk www.facebook.com/cricketers.inn @Cricketers_Inn

www.facebook.com/StanmerHouse @StanmerHouse

THE KINGS HEAD Sevenoaks, Kent

www.facebook.com/kingsheadbg @Kings_Head_BG

For more information on all of our pubs, visit www.whitingandhammond.co.uk Don’t forget to like us at www.facebook.com/whitingandhammond or follow us on Twitter @Whiting_Hammond MARCH 2013

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SEASON’S EATINGS Six of the best foodie connections to look forward to over the coming months �

The Course

The Book

�

For a more colourful cooking experience, here’s your chance to learn about the art, range and health benefits of authentic Thai cuisine. With kitchens in Brighton & Hove, Thai Style Cooking is a fun, informative experience run by teachers who are selected for their passion in creating homemade dishes from scratch using fresh, locally sourced ingredients. Lessons, from £55, must be requested two weeks in advance and gift vouchers are available at www.cooking.thai-style.co.uk

Cook and food campaigner Jack Monroe returns with the follow-up to her bestselling debut, A Girl Called Jack. For her second effort, A Year in 120 Recipes,, she once again combines seasonal produce with her trademark budget approach for creative, fresh and inspiring new recipes, including Lazarus Pesto and Peanut Butter Bread. Available now, this appetising buy features full-colour photography and is jam-packed with affordable recipes for every occasion, priced £15.19 from www.waterstones.com

� The Film From the director of Chocolat comes another foodie adventure. The Hundred-Foot Journey tells the story of the Kadam family, who are displaced from their native India and open an eatery in the south of France, much to the dismay of Madame Mallory (Helen Mirren), the icy proprietress of the nearby Michelin-starred restaurant. Look out for the forthcoming DVD and Blu-Ray, or read the bestselling book by Richard C. Morais, available now at www.amazon.co.uk

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The Trip A passion for food and a taste for discovery await with MasterChef travel. This inspiring collection of culinary holidays is designed to reveal the wonders of the world’s great food destinations in the company of local experts, likeminded travellers and, in many cases, MasterChef personalities. A variety of exotic journeys includes the likes of Jordan, Morocco and South Africa, with prices starting at £895 per person, which can be booked online at www.mastercheftravel.co.uk

The Kit

�

�

If you’re forever messing up your cookbooks by frantically searching for gastronomic hints and tips, then you’ll love this handy reference point for all your culinary knowledge. With the apron cooking guide, you’ll have all the information you need for effective kitchen living at your fingertips, from numeric conversions and cooking times to freezing instructions and glossaries. A practical and stylish addition to any gourmet wardrobe, it can be yours for £12 from www.suck.uk.com

�

The Gear Bringing an ancient method of cooking to the modern kitchen, the Chadwick Pizza Oven is a spot of gastronomic genius. It’s easy to use, cooking pizzas up to 12” in size in under four minutes, as well as delicious flatbreads such as pittas and naans. The stainless steel invention is intended to sit on top of a gas stove, achieving the desired wood-fired effect every time. Pick yours up for £360 from www.chadwickoven.com

WINTER 2014

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EVENTS

All the dates you’ll need on your W&H calendar

NOVEMBER

Monday 3 to Sunday 9: British Sausage Week Join us as we celebrate one of the nation’s favourites – the good ol’ banger!

Friday 28 to Wednesday December 24: Christmas Parties Whether it’s for your annual work outing or a relaxed get-together with friends, our sites are offering some great festive menus for every occasion!

DECEMBER

Wednesday 24 to Friday 26: Christmas at W&H

Don’t forget to check with your local venue for special opening times on Christmas Eve, Christmas Day and Boxing Day!

Wednesday 31: New Year’s Eve

See in 2015 in style by coming along for some delicious menus and fantastic entertainment at all of our sites!

Check with your local venue for further information

JANUARY

Thursday 1: New Year’s Day

Start the New Year as you mean to go on with a visit to one of our sites – and even let us help cure that sore head!

Check with your local venue for special opening hours

Sunday 25: Burns Night

A fun-filled evening with whisky, haggis and pipers aplenty!

Keep an eye out at your local venue shortly after Christmas for menus and information. Event date may vary at each site - please check online for further details For more information on how to book any of our events, check with your local venue or visit www.whitingandhammond.co.uk

You can also keep up to date with what’s happening by liking us on Facebook at www.facebook.com/whitingandhammond or by following us on Twitter @Whiting_Hammond

SPRING /WINTER SUMMER 2014 2013

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The making of a

MASTER CHEF

YOU KNOW HER AS THE FORMIDABLE JUDGE OF MASTERCHEF: THE PROFESSIONALS, BUT THERE’S FAR MORE TO MONICA GALETTI THAN MEETS THE EYE. WE CATCH UP WITH LE GAVROCHE’S SENIOR SOUS CHEF ABOUT JUGGLING WORK WITH MOTHERHOOD, BEING A TV PERSONALITY AND BECOMING PART OF THE ROUX FAMILY DYNASTY SUMMER 2014

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T

hey say behind every great man,

training in New Zealand and it wasn’t long before

in 2OO9. But, she insists, becoming a household

there’s a great woman. With a team

she was set on a gastronomic path as the thrill of the

name was never part of the plan.

that includes a sous chef like Monica

kitchen came calling.

“I can’t stand the term ‘celebrity chef’. I never

Galetti in his corner, this is a sentiment

“I walked into the kitchen and never looked back.

that Michel Roux Jr, owner of London’s Le Gavroche,

That was it; I knew it was for me. I’d been cooking in

Keith Floyd or Jamie Oliver. It was never something

can no doubt relate to.

New Zealand for about six or seven years already and

that I planned to do; I just fell into it. But I have an

started my career thinking I was going to be the next

had done quite well as a young commis, representing the country in worldwide competitions. I came to the UK as a prize to spend some time here and fell in love with it. I swore I would come back and haven’t left 15 years later.”

As a keen traveller, her chance to return to our shores presented itself when she was journeying through Europe in 1998, sending out her CV to the likes of Raymond Blanc and Pierre Koffmann at the age of 23. The first to reply was none other than Michel Roux Jr, who took her on as a commis chef at Le Gavroche the following year. Little did she know, it was a decision that would ultimately come to define

“

her career’s trajectory.

“Michel fools you into believing he’s a nice man in the beginning!” she jokes. “No, not really – he is

of course a lovely man and just a chef who comes

across in as few words as are needed; that’s the kind of person he is. Over the years I’ve become part of

the family and his eldest daughter Emily is very close to my little one as well; you can’t help it. It was an After all, since starting her tenure at the two Michelin-starred restaurant as a commis chef in 1999, the 39-year-old has worked her way up through the ranks, gaining a public profile through an illustrious television career and becoming one of Britain’s most revered female culinary talents in the process.

But before making such gargantuan steps in her gourmet journey, her passion for food stemmed from far simpler beginnings. Born in Samoa in 1975 and raised in New Zealand, Monica began her love affair with cooking at a young age.

“My early memories of food were always in the kitchen with mum cooking. Our culture is very family oriented and everyone eats together, which were joyous moments for me. The kitchen is where the hub of the family has always been, so I think as a child I was drawn to that.”

Originally studying for a diploma in Hospitality and Tourism, a young Monica completed all of her formal

“

enormous opportunity and I was so unprepared for

everyday life when the filming stops – life goes on

it, but now I love it!”

back in the kitchen and I have an eight-year-old daughter to look after.”

Throughout her time on the show, Monica has

“MY EARLY MEMORIES OF FOOD WERE

made a name for herself as a fearsome onscreen

ALWAYS IN THE KITCHEN WITH MUM

presence, demanding impeccable standards from

COOKING. OUR CULTURE IS VERY FAMILY

ORIENTED AND EVERYONE EATS TOGETHER, WHICH WERE JOYOUS MOMENTS FOR ME” With her foot firmly in the door, she was soon

her contestants and bringing a natural flair and charisma to the camera. While it made her a star, she remains refreshingly down to Earth about her television career, treating it strictly as an extension of her kitchen duties.

“It’s work mode and you’re not going to get things

promoted to Sous Chef before being sent to open

done by being a little mouse in the kitchen, so to

Le Gavroche des Tropiques in Mauritius as Head Chef

speak. MasterChef: The Professionals is no different

in 2OO5. A year later she returned to Le Gavroche

for me and I treat the contestants the same way I treat

as Senior Sous Chef (second in command after the

my own staff. It’s a serious thing we’re doing and we’re

head chef), before gaining a public profile with her

not joking around. I take it very seriously and when

first television appearance alongside Michel as a

they do mess up or do silly things, it makes a mockery

judge on BBC Two’s MasterChef: The Professionals

of my profession.”

And it’s a profession she’s worked hard to advance in, particularly in an industry that’s largely dominated by her male peers. Alongside Le Gavroche’s Head Chef Rachel Humphries (the first woman to claim the restaurant’s top spot in its 4O-year history) and fellow Sous Chef Renée Miller, Monica has given women a strong identity and proven that it’s more than just a man’s world.

“I’ve never found it difficult being a woman in the kitchen. It’s a given that there’s always been a higher ratio of men; it was the same when I came through my training. If you can put up with the banter that goes on and be one of the lads, you’ll have a great time, but that doesn’t mean you’ve got to be a lad when you leave. You get to know everyone so well that it becomes like a family in any kitchen you work in, so it’s no big deal.”

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FOOD - FAVOURITE DISH

One man in particular who made a strong impression on the feisty chef was her French-born husband David, who holds the esteemed title of Head Sommelier at Le Gavroche. Having met on the job, the pair married in 2OO4 and have a daughter together, Anais, who was born two years later. While working in a highly pressurised environment might take its toll on other marriages, this culinary couple have come up with a simple but effective solution.

“It works because we have absolutely nothing to do with each other when we’re at the restaurant!

David doesn’t really have anything to do with the kitchen as such – he’s got 3O,OOO bottles of wine to look after out there, so it keeps him pretty busy and out of my way! We’ll very rarely speak to each other,

“

and that’s possibly why we’re still married.”

Since becoming a mother, Monica has had to take on a part-time, self-employed role at Le Gavroche,

fitting her busy schedule around her daughter, while

juggling the many duties she’s acquired along the way.

“I organise my hours to suit me; I don’t need to work at Le Gavroche, but I love it and enjoy being

here. My daughter is my priority, so as long as I can

fit everything I take on around her, I’ll be happy to do

“

it. I count myself lucky to be able to still come into

“I’VE NEVER FOUND IT DIFFICULT BEING A WOMAN IN THE KITCHEN. IT’S A GIVEN THAT THERE ‘S ALWAYS BEEN A HIGHER RATIO OF MEN” a two-Michelin kitchen a couple of days a week and am very proud to be a part of the team and keep it ongoing. It’s a real pleasure.”

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Nowadays, her additional responsibilities include

her work at Cactus Kitchens, Central London’s premier cookery school from the team behind BBC One’s Saturday Kitchen, which is home to gourmet

experiences with both Monica and Michel Roux Jr. It’s an experience that has meant she’s had to adopt a more hands-on teaching role, while also learning something new herself.

“For a couple of years it was a whole adjustment for me to suddenly get used to teaching a group, made up partly of complete novices, how to cook and explain things you take for granted as a chef.

We spend a lot of personal time together, so it’s a great experience and very relaxed. I try to make sure that all the chopping and things like that are done in the morning before we’ve had too much alcohol during the day – by the time they leave, I urge them not to drive!”

Alcohol consumption notwithstanding, she’s taken to her new role like a duck to water, offering constructive words of wisdom to both amateur cooks and budding chefs who are looking to make a name for themselves.

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“

“Get out there and learn as much as possible, but don’t go jumping from one restaurant to another every three months – use a solid time in a great

kitchen and get those basic skills in first. ou really

need to learn how to cook with an oven before you

“

start sticking thermometers in water baths.

Monica with Gregg Wallace (left) and Marcus Wareing (centre)

Courtesy of Shine: Soho

“MASTERCHEF: THE PROFESSIONALS IS WORK MODE FOR ME AND I TREAT THE CONTESTANTS THE SAME WAY I TREAT MY OWN STAFF. YOU’RE NOT GOING TO GET THINGS DONE BY BEING A LITTLE MOUSE IN THE KITCHEN” Influenced by culinary legends like the Roux

brothers and Alain Ducasse, as well as more

contemporary chefs like René Redzepi and the Roca brothers, Monica describes her cooking style as modern European, putting a current twist on classic dishes with the use of fresh produce, adapted to fit to the e avroche style.

“I absolutely love seasonal ingredients and any

dish I create is seasonal first. I love walking into the big fridge, opening the doors and looking at what I’ve got. verything ust sort of umps out at you and, for me, that’s when a dish is born.

With a new series of MasterChef: The Professionals

due in November (in which Monica will appear alongside regular collaborator Gregg Wallace and newcomer Marcus Wareing), it would seem this is a sound method that has served her well in the rise to the top of her game. Today, she’s certainly more than happy where she is and with the company she keeps, while remaining open to what lies ahead.

“I’ve been able to rub shoulders with some great chefs over the years, which has been a real highlight for me. Who knows what the future holds If I knew that, I’d rule the world by now The world might not be served up on a plate for this particular master chef just yet, but there can Monica with Michel Roux Jr

be no denying that it’s most definitely her oyster.

MasterChef: The Professionals is due to return C Two. Monica’s Kitchen is available now, priced £2O, from Quadrille

at the beginning of ovember on

43 Upper Brook Street, London W1K 7QR O2O 74O8 O881 www.le-gavroche.co.uk

Photographs by Yuki Sugiura

www.cactuskitchens.co.uk

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THINK YOU’VE GOT WHAT IT TAKES TO BE A MASTER CHEF? READ ON FOR AN EXTRACT FROM MONICA’S KITCHEN AND TRY ONE OF HER RECIPES AT HOME…

Dad’s

STEWED OCTOPUS my way “I remember the last time my father cooked octopus, though I was only 12 years old. Earlier in the day, we had been fishing together off the beach and his line got caught up. waded out to release it to find an octopus on the end, which promptly wrapped itself around my leg. came out screaming and my father fell to the ground laughing. For that reason, I feel I have every right to make his recipe mine!”

SERVES 8 INGREDIENTS 1.5kg octopus, cleaned 1 lemon, cut in half 2 garlic cloves, peeled 2 bay leaves 3 lemon thyme sprigs

PEARL BARLEY 1 tbsp olive oil ½ onion, peeled and finely chopped 2OOg pearl barley 65Oml chicken stock (see below) 4Og squid ink

SAUCE 1 tbsp olive oil ½ onion, peeled and finely diced 2 tsp mild curry powder 2 tsp ground turmeric 1OOml white wine 2OOml coconut milk 15Oml single cream Freshly ground white pepper

SAMPHIRE 15g butter 8Og samphire, picked and washed Sea salt and freshly ground black pepper

TO FINISH Finely grated zest of 1 lime

DIRECTIONS • Heat the oven to 18O°C/Gas 4. Rinse the octopus and place in a casserole with the lemon, garlic, bay and lemon thyme. There is no need to add liquid as the octopus releases a lot during cooking. Do not add any salt. Put the lid on and cook in the oven until soft and tender, about 1 ¾ hours. Remove the lid and leave the octopus to cool in its liquid • To cook the pearl barley, heat a saucepan over a medium-high heat and drizzle in the olive oil. Add the onion and sweat over a medium heat for 1 minute, then add the pearl barley and cook, stirring, for 1 minute.

Add half of the chicken stock and simmer until it is all absorbed before adding the rest. Cook over a medium heat until the pearl barley grains swell and soften, yet

remain firm to the bite, about 2 minutes it should be moist but not too wet. Tip in the squid ink and stir to coat the grains in the ink • Strain 4OOml of the cooking liquor from the octopus to use for the sauce. Heat a saucepan over a medium-high heat and drizzle in the olive oil. Add the onion and sweat for 2 minutes, then add the spices and cook, stirring for 1 minute. Add the wine, stirring to deglaze, then pour in the 4OOml reserved octopus liquor and bring to the boil. Simmer to reduce over a medium heat for about 1O minutes. Pour in the coconut milk and cream and continue to simmer for minutes to make a vibrant sauce. Correct the seasoning with a pinch of salt and a few twists of white pepper • To cook the samphire, melt the butter in a pan over a medium-high heat, add the samphire and cook, tossing the leaves, for 2 minutes. eason with salt and pepper to taste • To serve, cut the octopus into bite-sized pieces and gently reheat in a little of its cooking juice or some of the sauce. Divide the pearl barley between warmed serving bowls and spoon the samphire on top. Arrange the octopus in the middle. Froth the sauce, using a handheld stick blender to make it foamy and spoon around the samphire. prinkle with lime est to finish

CHICKEN STOCK Makes 1 litre

INGREDIENTS 1kg chicken carcasses or wings 2 onions, peeled and quartered 3 celery sticks, cut into large chunks 1 leek (white part), washed and cut into chunks 2 litres water Bouquet garni

DIRECTIONS • For the bouquet garni I use a few thyme sprigs, a few parsley stalks, a bay leaf and the green part of the leek, tied together with kitchen string • Put the chicken bones or wings into a stockpot with the vegetables. Pour on the water to cover and bring to the boil. Skim off any scum from the surface, add the bouquet garni and turn down to a gentle simmer. Cook for hour, skimming as necessary do not allow to boil.

Pass the stock through a conical sieve into a bowl and allow to cool. Refrigerate for up to 3 to 4 days until ready to use, or freeze in convenient batches WINTER 2014

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DISH Photography by Sam Yardley

Here’s where we feature our team’s top choices from the W&H menu for you to try at home. This time we hear from Craig White, General Manager at The Chaser in Shipbourne

SLOW BRAISED OX CHEEK RAGÙ SERVES 4

“

My Favourite

“

this dish is best enjoyed on a cold, rainy day after a walk to the pub, drying off in front of the fire and sipping on a quality Barossa Shiraz

“I

enjoy nothing more than a rich casserole or stew made with the cheaper cuts of meat that you can slow braise and then reduce the liquor to a rich, dark, full-on sauce. This is a perfect example of what can be done to a cheap cut to make it amazing in taste and feed a family for very little cost. It’s best enjoyed on a cold, rainy day after a walk to the pub, drying off in front of the fire and sipping on a quality Barossa Shiraz.”

Preparation time: 15 minutes Cooking time: 3 to 4 hours for the ox cheek, 1 hour for the rest of the dish

INGREDIENTS 1 ox cheek 1 onion, chopped 2 carrots, roughly chopped

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OUR FOOD 2 sticks celery, roughly chopped 1 bottle red wine 2 tins chopped tomatoes (home size) 2 bay leaves Salt and pepper to taste 6 large potatoes 1 pack butter Cream to taste 4 large parsnips Honey 1 bag ready prepped kale

DIRECTIONS • In a large ceramic dish seal off the ox cheek in a little oil. Once sealed, remove from the pan and place to one side • Add the onion, carrots and celery and cook until just softening. De-glaze the dish with the bottle of wine and add the chopped tomatoes and bay leaves.

Bring to the boil and add the ox cheek back to the pan. Cover and place in a low oven at 140°C for 3 to 4 hours until tender and falling apart • Once cooked, remove the ox cheek and place the liquor onto the stove to reduce down to a sauce consistency.

Shred the ox cheek and add back to the sauce. Remove the bay leaves and season with salt and pepper to taste • For the mash, boil the potatoes for 22 to 30 minutes until soft, then strain, add the butter and mash or put through a ricer. Add cream, salt and pepper to taste • Blanch the parsnips for 5 minutes in boiling water, then transfer to a hot oven dish with oil. Drizzle with a little honey and roast for 20 minutes at 180°C until golden-brown and a little crisp • Cook the kale straight from the bag in a pan with a few knobs of butter and sauté until bright in colour and starting to go crispy. Serve the mash, kale and parsnips next to a good sized portion of the ox cheek ragù

EAT &

ENJOY! WINTER 2014

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BY NUMBERS ALL THE FACTS AND FIGURES YOU’LL NEED TO KNOW ABOUT OUR PUBS AND RESTAURANTS TO DATE WE HAVE...

WON 20 AWARDS WE CURRENTLY...

EACH YEAR WE...

GET THROUGH EMPLOY 332 MEMBERS OF STAFF

SELL 189, 379 BOTTLES OF WINE 32 - WINTER

2, 496 LITRES OF WASHING UP LIQUID

POUR 781, 385 GLASSES OF WINE, INCLUDING CHAMPAGNE, DESSERT, RED, WHITE AND ROSÉ

2014

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NUMBERS STOCK 310 DIFFERENT BEERS (275 FOR BEER FESTIVALS, 35 ON SITE, WHICH CHANGE TO ALLOW FOR SEASONALITY)

PULL 403,

881 PINTS

HOST 11 BEER FESTIVALS

STOCK 179 DIFFERENT WINES SERVE 511, COVERS

368

SERVE 634, 073 CUSTOMERS

SELL 46, 538 BURGERS (OUR BESTSELLING DISH)

USE 7, 850 CANDLES

WINTER 2014

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Cream of the crop

Feast your eyes on our pick of the best produce to enjoy over the coming months NOVEMBER

DECEMBER

JANUARY

CRANBERRIES – the flavour of this deep

CLEMENTINES – thought to be a hybrid

BLOOD ORANGES – despite its short shelf

red winter berry isn’t only suitable for the

of a tangerine and a sweet orange, a

life, this zesty fruit bowl addition is well worth

Christmas turkey; it also goes down well in

clementine requires no added sugar and is

it and is ideal for soufflés, puddings and sauces,

naturally sweet puddings, tarts and pies

delightfully refreshing when put in sweet or

as well as jellies and cocktails

savoury salads RHUBARB – as well as being a key

BRUSSELS SPROUTS – these divisive vegetables can be used in tastier ways than

BEETROOT – the sweet, earthy flavour is

component of warming winter crumbles,

you might think. To give them a bit more

simply divine when used for a cake, or you

rhubarb can also be served with fresh

flair, serve them with bacon, chestnuts and

can enjoy it with sour cream in more savoury

mackerel, roast pork, or made into a batch of

crème fraîche

options like salads, risottos and soups

spiced chutney

PARSNIPS – whether honey glazed,

MACKEREL – in addition to having firm flesh

SWEDE AND TURNIPS – these root

roasted or mashed, parsnips are always

and silver and blue-striped skin, mackerel

vegetables are superb when mashed or roasted.

tantalisingly sweet, holding their own as

is packed with omega-3 fatty acids and can

Alternatively, they can be eaten raw in salads

an appetising side to a roast or as part of a

be grilled, fried, barbecued or served with

(depending on their age) or used in soups and stews

warming, hearty casserole

gooseberry sauce

CLAMS – with little preparation needed, this

TURKEY – this festive favourite is low in fat

snack, cockles are delicious in seafood salads,

shellfish can be eaten steamed, raw or stewed.

and high in protein. Once you’ve had your fill of

risottos and soups. Alternatively, they can be

They’re also great in spaghetti alle vongole or

Christmas dinner, try making turkey burgers,

enjoyed raw or steamed until their shells open,

served with a splash of cider or sherry

meatloaf or meatballs with the leftovers

much like mussels

GAME – duck, goose and grouse are tasty

RABBIT – firm, meaty flesh and a subtle, gamey

HARE – darker, richer and punchier than

meats with rich flavours and course textures.

taste makes rabbit best suited to a stew or pie.

rabbit, hare is good for roasting when young,

They go well with fruity dishes to enhance the

Its tough meat is even better when beautifully

but should ideally be slow cooked when older

flavour and bring out the succulent juices

tenderised through slow cooking

in order to break down the tougher meat

COCKLES – traditionally a popular seaside

WINTER 2014

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FOOD TRIVIA

FOODIE FACTSHEET WE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE FOOD AND DRINK

NUTMEG CAN HAVE MIND-ALTERING EFFECTS

PRETZEL PRAYING POWER

The psychoactive substance myristicin (a traditional precursor to the psychedelic drug MMDA) is a key component of this aromatic spice. Raw nutmeg can therefore lead to intoxication if eaten in large enough quantities and can even result in hallucinogenic effects, paranoia and visual distortions.

This popular baked bread is often considered to have started its life as an incentive for children to learn their prayers.

The folded strips of dough (said to resemble arms crossed in worship) were reportedly invented by an Italian monk, who called them ‘pretiola’ or ‘little rewards’.

KIWIS ARE BETTER FOR YOU THAN ORANGES

DOUBLE STUF OREOS AREN’T DOUBLE STUFFED

Despite having more calories and higher carbohydrate levels, one small kiwifruit contains almost double the amount of vitamin C than an average sized orange. Consuming just two thirds of a kiwi will meet your RDI (Recommended Daily Intake) and improve your skin condition.

Effective advertising notwithstanding, the classic American biscuit actually only contains 1.86 times more ‘stuf’ (the sweet cream filling in the middle) than their standard counterparts. The discovery was made (to widespread controversy) by secondary school students during a maths experiment in upstate New York.

FOOTLONG SUBWAYS AREN’T A FOOT LONG

CARROT PROPAGANDA

An Australian teenager discovered that the so-called Footlong option at Subway restaurants only measures 11 inches in length. The fast food chain responded by claiming that the name is merely intended as creative licence and is not to be taken as a literal measurement.

The myth that carrots make you see better in the dark was popularised by British government propaganda in World War Two. The ploy was to fool the Germans into thinking the vegetable was behind our increased night-time bombing rate and prevent them discovering the invention of radar technology.

RED HOT CHILLI PEPPERS

BREAD IS COLOUR CODED

Chillis contain a chemical compound called capsaicin, which bonds to sensory nerves and tricks them into thinking your mouth is being burned. The brain also tends to release endorphins, the body’s natural painkiller, as a result, causing the diner to experience feelings of euphoria and bliss.

The coloured twist tie on a loaf of bread, far from being randomly assigned, is actually a simple yet effective colour coded system.

It was introduced to ensure that shelf stackers know which day the bread was made on and therefore how old each loaf is.

WINTER 2014

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FOOD - FAVOURITE DISH

TRAVEL FACTS Chris Wiltshire was a guest of Citalia (0843 770 4443 www.citalia.com), who offer seven nights B&B at the five-star Masseria Torre Maizza from £1,165 per person – saving £635 per couple.

Price includes return flights from London Gatwick with British Airways.

Seven nights B&B at the five-star Masseria Torre Coccaro costs from £1,159 per person – saving £618 per couple. Price includes return flights from London Gatwick with British Airways.

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FOOD - FAVOURITE DISH

Delicious days

in Italy

THE LIKES OF ROME, TUSCANY AND VENICE MIGHT HOLD THEIR OWN AS TOP DESTINATIONS FOR FOODIE FANATICS, BUT IF YOU’RE LOOKING FOR THE PERFECT GOURMET GETAWAY, PUGLIA HAS IT ALL. CHRIS WILTSHIRE HEADS TO THE SOUTHERN REGION FOR A TASTE OF AUTHENTIC ITALIA

I

f the way to a man’s heart is through his stomach, few places offer more pulling power than plentiful Puglia. The region on the sun-kissed heal of Italy, known for good reason as the bread basket of the country, positively strains under the weight of sumptuous goodies. And that can only mean one thing – a foodie’s paradise.

Some of the most memorable meals in my lifetime have been served up in northern Italy, from a sublime ravioli dish of pumpkin and pasta at a Rimini castle, to an unforgettable feast of poultry at the Michelin-starred St Hubertus, high up in the Italian Alps.

But for consistent perfection on a plate, nothing compares to the simple yet delicious dishes served further south.

And one course in particular will stay with me for the rest my life.

It’s said the Italians put up with many things, but never bad food. Their unpretentious restaurants with tacky murals and rickety furniture may often be crying out for a makeover, but the cuisine is seldom less than perfect. The southern fare is, to coin an old Opal Fruits advert, made to make your mouth water. Bright red cherry tomatoes compete for attention with succulent oranges and the juiciest grapes you could wish for in a kaleidoscope of fruits and vegetables.

With such an abundance of food, prices both in the supermarkets and restaurants are often incredibly cheap.

How does three euros (£2.53) sound for a large Margherita pizza at a pizzeria in the lively capital Bari, or four euros (£3.38) for a platter of fresh fruit big enough to feed a family of 10 at a restaurant in Alberobello?

It’s one of the reasons why British holidaymakers who regularly head to the rolling hills of Tuscany and picturesque Lake Garda are turning their attention to agriturismo hotspots in Puglia, both to visit and increasingly to snap up property. Yet many areas are still refreshingly devoid of touristy paraphernalia, while the friendly locals speak barely a word of English.

The foundation of Puglia’s wealth is its mass production of olives, or ‘green gold’ as it is aptly called. Gazing out from the airport window after my twohour-20-minute flight from Gatwick, the region around Bari looks like one giant patchwork green quilt glistening under the midday sun, interspersed by pockets of pretty whitewashed villages.

There are around 60million olive trees in Puglia, many of them more than a thousand years old and four million protected by government legislation.

They look like gnarled relics of a bygone era, often propped up by crumbling limestone blocks. But the rich, fertile

land and wonderful Mediterranean climate helps them produce 80% of the country’s olive oil.

The chances are, if you’ve ever bought a bottle of virgin olive oil in Tuscany, the olives will have been sourced from the south. They have just 24 hours to transport the green gold to the processing presses, otherwise the oil becomes acidic and slightly bitter on the palate. The best oils are said to be labelled Olivi Secolaridi Puglia, indicating they are from the oldest trees. They should be kept in dark cupboards and away from heat to stop the oil turning bitter – not in a transparent bottle next to the oven as I have at home!

Farmer Corrado Brancati has quite possibly some of the oldest trees at his charming working home, the Masseria Brancati, on the outskirts of Ostuni. His family has been making olive oil for more than 200 years and he believes some of the trees could remarkably have been bearing fruit since before the time of Christ.

A visit to see the Roman-age mill that has been lovingly restored in a cave beneath Corrado’s 16th century farmhouse and to taste the various flavours of oil that the olives produce should be high on your list. Olives are just one of the reasons why Puglia bears the hallmarks of conquering invaders

WINTER MARCH 2013 2014

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FOOD - FAVOURITE DISH

Image: PA Photo/thinkstockphotos

Image: PA Photo/thinkstockphotos

increasingly being attracted to the area by the flat roads and picturesque landscape. Two of the cyclists staying at the Maizza, American ladies from New York and Boston, join my wife and I for a fun morning learning how to conjure up dishes at a cookery school before we enjoy the fruits of our labours with a chilled Prosecco, gazing out over a pretty pergola overflowing with grapes.

Vito’s sous chef shows us how to make a Panzerotti stuffed with cherry tomatoes and mozzarella cheese, pasta the Puglian way with semolina flour and water (no eggs) and then a fish soup of swordfish, squid and scampi.

To round off a sleep-inducing meal, we make a ricotta cheese tart so delicious it would have had Gregg Wallace and John Torode beaming from ear to ear on TV’s MasterChef.

First-class restaurants and pizzerias are as plentiful as the crops in Puglia,

Image: PA Photo/Chris Wiltshire

Image: PA Photo/Chris Wiltshire

throughout the generations, from the Normans and the Spanish to the Turks and the Greeks.

Most of Italy’s fish is caught off the Puglian coast and 80% of Europe’s pasta – all 200 different types of it – is produced in the region. As a keen fisherman, I’m salivating at the number of fish being caught at the quaint Savelletri coastal resort, a stone’s throw from my base for the week, the magnificent Masseria Torre Maizza and its sister hotel, the Maizza Torre Coccaro.

Each morning, the hotel’s chefs select from the choicest supplies of fresh bream, scampi, grouper, lobster, oysters, clams and squid, before serving up meals fit for the gods. Thanks to the skills of the hotel’s genial head chef, 29-year-old Vito Giannuzzi, one of the dishes will be etched in my memory for a very long time.

An exquisite meal of raw grouper fish marinated with red berries and lime, red

prawns from nearby Gallipoli, scampi pearl, low-fat yoghurt sauce and ‘mintflavoured fizzy slush’ is enough to render me speechless and, I’m not embarrassed to say, just a little emotional. This is washed down by a very agreeable ruby red Il Falcone wine, a full-bodied little number from the ancient farms of Puglia’s Cornia Valley that came recommended by the hotel’s sommelier.

Vito, recently named one of the best young chefs in Italy and clearly destined for stardom, is proud of the hotel’s motto of ‘zero kilometres’. Only produce grown at the masseria – or fortified farmhouse – is served up at mealtimes, as well as the locally-caught sea fish.

The Maizza and Coccoro are among 250 masseria in Puglia offering tourists a heady mix of long summer days, characterful accommodation and the freshest of food. Cycling groups are

with a visit to the Terra Rossa Pizzeria in Conversano, where more than 100 pizzas are on offer for less than a fiver and highly recommended. Another must is a trip up into the hills to see the small but bizarre Trulli houses at Alberobello, which – from a distance – resemble a group of white-hatted Smurfs on a school outing.

If you’re still hungry, head for the Gli Ulivi restaurant – meaning Olive Tree – and order the antipasti della casa as a starter. Then sit back in wonder as dish after dish of delicious meat, fish, pasta and vegetables head through the animated Italian diners and cover your table until it is overflowing. By the time the 28th dish arrives, my wife and I beg for mercy.

The heart may be willing, but the stomach can take no more. It is, it has to be said, Trulli scrumptious.

MARCH SPRING 2013 2014

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ALE TALE

HOPPY HOLIDAYS While lager and cider might be the go-to options during the hotter summer months, winter and Christmas is the time for deep, rich ales with complex tastes that stay with you all the way until spring. Here we proďŹ le some top tipples that will give your festive period a deliciously malty kick

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ALE TALE

T

here’s nothing quite like kicking back with a pint of your favourite beer on a cold winter’s eve. It seems the breweries would agree, as this is the time of year when some of the leading hop houses across the country tend to release their most pungent seasonal options.

Typically known as ‘winter warmers’, these traditional old ales are generally darker than their counterparts throughout the rest of the year, with a bigger malt presence and often a higher alcoholic content (‘tis the season, after all). While not necessarily a prerequisite, they can also include spices and other unusual flavours for a more festive feel.

From pucker porters to brilliant barley wines, there’s no shortage of wholesome, warming tipples to get you in the Christmas spirit.

And with their rich, full tastes, beautiful aromas and wonderfully distinctive finishes, the world is your oyster when it comes to compiling your wish list of choices to sample.

So, whether you’re a seasoned bitter drinker or are just discovering this diverse range of flavours, you’ll be spoilt for choice when indulging in a few hearty pints this Christmas. To give you a head start, we’ve rounded up some of our personal favourites to try – read on for all the information you’ll need on a few Great British beers that will be on offer over the coming months…

Enjoy some winter warmers at your nearest Whiting & Hammond pub this Christmas. To find out more head to: www.whitingandhammond.co.uk/whiting-and-hammond-beers We support responsible drinking.

Visit www.drinkaware.co.uk for the facts about alcohol

GREENE KING’S ROCKING RUDOLPH (4.2% ABV) If you’re in the mood for a full-bodied, malty and fruity ale with a refreshing bitter finish, Rocking Rudolph is just the thing to get you into that Yuletide vibe. Originally created by Nottinghambased brewers, Hardys & Hansons, it was snapped up by Greene King in 2OO6 and has since been made at their brewery in Bury St Edmunds. It’s now available every year in November and December. www.greeneking.co.uk

DARK STAR’S WINTER MELTDOWN (5.O% ABV) Chocolate and crystal malts are used to brew this deep bronze-coloured beer, which boasts a subtle malty flavour and a distinctive aromatic warmth. Available from October to December, it’s a real winter warmer and a classic strong ale to see you through those long, cold nights. Once it’s been bittered using the traditional Golding hop varieties, it’s then cask conditioned with stem ginger and other warming spices. www.darkstarbrewing.co.uk

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FULLER’S JACK FROST (4.5% ABV) This warming winter favourite is made with crystal malts and a dash of

ST AUSTELL’S JOLLY HOLLY (4.3% ABV) See out the year with a rich, dark winter

blackberries, delivering a fruity, robust,

beer from St Austell Brewery in Cornwall.

yet refreshing taste that remains long

Zesty undertones harmonise with toasted

on the palate. Brewed in January, the

malts to create a satisfying brew, enhanced

full-flavoured, deep red ale is the perfect

further with the addition of American

accompaniment to numerous winter

Simcoe hops. Its tawny, mahogany colour is

dishes like pies and roasts, not to mention

wonderfully complemented by aromas of

a great excuse to hit the pub in the New

spruce forest, Christmas cake and raisins,

Year for a well-deserved pint.

while the taste of resinous hops and dried

www.fullers.co.uk

fruits will help bring out that festive cheer. www.staustellbrewery.co.uk

LARKINS PORTER (5.2% ABV) From November to April, Larkins Brewery in

SHARP’S NADELIK (4.8% ABV) Here’s an ale that sums up everything

Chiddingstone unleashes its delectable porter,

that’s good about the festive season.

which has established an enviable reputation

Generous amounts of coloured malts

for quality nationwide, due in no small part to

and roasted barley give a full, rich taste

the use of classic Kentish Fuggles and Goldings

without being overly sweet or sticky.

hops. With each sip of this potent black winter

The aroma is a balance of spicy, almost

beer, another facet of its character is revealed,

piney hops, inviting candyfloss and toffee

while an explosion of roasted malt and fruity

notes. Nadelik, meaning ‘Christmas’ in the

flavours leaves a bittersweet aftertaste

Cornish language, is available in November/

lingering on the tongue.

ecember and has a warming finish that

www.facebook.com/LarkinsBrewery www.twitter.com/LarkinsBrewery

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leaves a lasting delicate bitterness. www.sharpsbrewery.co.uk

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PROFILE

MEET THE TEAM OUR EVENTS AND MARKETING TEAM IS BASED AT STANMER HOUSE IN BRIGHTON, HEADED UP BY EVENTS AND MARKETING MANAGER REBECCA WELLER AND AIDED BY SAMANTHA LINGHAM AND BEVERLY DREW. TAKING A TIMEOUT FROM THEIR BUSY SCHEDULES, THEY GIVE US THE LOWDOWN ON LIFE BOTH IN AND OUT OF W&H

Photograph by Sam Yardley

TELL US ABOUT YOUR BACKGROUNDS Rebecca: I studied Interior Architecture at Brighton University and graduated in 2OO6. That summer I stumbled across a job at Stanmer House and worked my way up through the ranks. I’ve been here ever since. I became part of the W&H team when they acquired the house in November 2O11 and am now the group’s Events and Marketing Manager.

Beverly: I worked with British Airways as a Long Haul Purser. Just after leaving B.A. I visited the newlyopened Stanmer House to have a coffee and have worked here ever since!

Samantha: I first started with W&H seven years ago; I used to pass The Little Brown Jug on my way home from school and so popped in one day to see if there was any part-time work going. Essentially I have never really left from that day – apart from the odd month here and there while at university – and ended up back at the LBJ as an Assistant Manager before moving into the events team at Stanmer House in 2O13.

Rebecca (left), Beverly (centre) and Samantha (right)

WHAT ARE YOUR DAY-TO-DAY ROLES?

Beverly: Every event the team plan is rewarding –

Beverly: My diary is always full. I enjoy the theatre or live

As a team we organise in excess of 4OO events a year

from the first time you meet with a customer to the

entertainment (Rod Stewart concerts top the list!), visiting

at Stanmer House, from weddings and private party

day their event happens. It’s the people that make

places for the first time, socialising with family and friends

celebrations to conferences and wakes. We also co-

events memorable.

and making lists of jobs for my husband! Fundraising with my sister and niece for Dorothy House Hospice Care in

ordinate the group events, such as Christmas, Valentine’s,

Wiltshire is something that is very close to our hearts.

New Year’s Eve, Burns Night and many more. We offer a

Samantha: Saturday nights during beer festivals at

complete package of support right through from that first

The Little Brown Jug, serving alongside Manager

email, phone call or meeting to setting everything up on

Tyson Marshall, were some of the hardest but most

Samantha: I seem to get drawn back to the LBJ fairly

the day. We are the Stanmer House Angels! Additionally,

entertaining times I have ever had while working!

often for a few beverages…

such as beer festivals and co-ordinate the group’s

WHAT DO YOU DO WHEN YOU’RE NOT

IS THERE AN EXPERIENCE THAT WOULD

marketing, including working on Gastro magazine. There

AT WORK?

BE AT THE TOP OF YOUR BUCKET LIST?

is never a quiet day in our little office!

Rebecca: I love the outdoors; camping, paddle

Rebecca: I’d love to travel around the world and

boarding, wakeboarding and snowboarding when I

experience as many cultures as I can.

we support all the W&H sites with their annual events

DO YOU HAVE A FAVOURITE W&H

can. I also organise an annual event in London to

MEMORY?

raise awareness of puppy farming as part of the

Beverly: It would have been to meet Rod Stewart – but

Rebecca: New Year’s Eve 2O12 at Stanmer House was

www.pupaid.org team. We recently handed our

I have!

pretty special. We did a 192Os-themed party and the

petition over to 1O Downing Street, which led

house and guests all looked amazing! It’s a buzz when

to a very successful debate in Parliament on

Samantha: Generally I would like to go and experience

long hours and hard work pay off.

September 4 2O14.

the world a little more…

For more information on how to book your event at Stanmer House, visit www.stanmerhouse.co.uk, call O1273 68O 4OO or email enquiries@stanmerhouse.co.uk - www.facebook.com/StanmerHouse @StanmerHouse

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It’s beginning to cook a lot like Christmas IF YOU’VE HAD YOUR FILL OF ROAST TURKEY AND BRUSSELS SPROUTS, THERE ARE PLENTY OF THINGS YOU CAN DO WITH FESTIVE LEFTOVERS TO CREATE A TRULY SCRUMPTIOUS BOXING DAY LUNCH. EXECUTIVE CHEF JAMES PALMER-ROSSER OFFERS A SELECTION OF DISHES THAT WILL MAKE DECEMBER 26 JUST AS MEMORABLE AS THE MAIN EVENT PHOTOGRAPHY BY SAM YARDLEY

A W&H guide to preparing the perfect Boxing Day lunch Serves 6

Baked gammon joint

PREPARATION TIME: 2 to 2½ hours

For a smaller joint of boned gammon, such as a middle cut weighing 5 to 6lb (2.25 to 2.75kg), pre-soak and cook in exactly the same way as shown here, using half the quantity of glazing ingredients. Calculate 20 minutes per pound (450g) and glaze during the last 30.

COOKING TIME: 6 hours “Boxing Day lunch is up there with my top five meals. After all the excitement and preparations of Christmas Day, it’s a far more relaxed affair and using what’s left over from Christmas dinner makes light work in the kitchen. The only thing needed is a long, relaxed stroll to walk off this big feast.”

INGREDIENTS 1 whole gammon, about 5.4 to 6.3kg 24 whole cloves 2 level tbsp English mustard 2 heaped tbsp Demerara sugar

DIRECTIONS • Soak the gammon according to the supplier’s instructions. Tear off two very large pieces of foil and arrange one lengthways and the other widthways over your largest roasting tin. Place the gammon in the centre then bring the widthways piece of foil up first and seal the two ends together by folding over to form a kind of pleat. This should be done loosely so there is room for air to circulate around the gammon • Bring the lengthways piece up at each end and tuck these all around to seal what is now a parcel. Place

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W&H AT HOME the parcel (in the tin) in the oven at 170°C and let it bake for 20 minutes per 450g – that’s 4 hours for a 5.4kg piece or 4 hours and 40 minutes for a 6.3kg piece • About 30 minutes before the end of the cooking time, remove the gammon and increase the heat to 220°C/gas mark 7. Open up the foil, transfer the gammon to a work surface and drain off all the juices • Next, peel off all the skin – make a couple of horizontal incisions and you should be able to peel it off in strips, using a cloth to protect your hands from the heat. Score the fat with criss-cross cuts, making a diamond pattern. Stud a clove into the centre of each diamond shape, then smother the mustard all over, using a palette knife to spread it evenly. Finely sprinkle the sugar all over and press it in with your hands • Place the skin back on the gammon, return it to the tin and bake for a further 30 minutes or until it’s glazed – it should have a golden mahogany colour. If it’s to be served hot, leave it to rest for about 45 minutes before carving. If cold, leave it to cool slowly overnight

Turkey pie INGREDIENTS 2 rashers smoked streaky bacon, roughly chopped ½ bunch fresh thyme, leaves picked 1 tbsp olive oil 2kg leeks, washed and trimmed; white end chopped into chunks, green end finely sliced Sea salt Freshly ground black pepper 800g cooked white turkey meat, torn into big chunks 2 heaped tbsp plain flour, plus extra for dusting 2 pints organic turkey, chicken or vegetable stock 2 tbsp crème fraîche 500g puff pastry 12 jarred or vac-packed chestnuts, roasted and peeled 2 sprigs fresh sage, leaves picked 1 free-range egg, beaten

DIRECTIONS • Preheat your oven to 190°C. Put your bacon in a large pan on a high heat and add your thyme leaves. Add the olive oil and let the bacon fry off for a few minutes. Add all of the prepped leeks and fry them off for about 3 minutes.

Add a pinch of salt and pepper then place a lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch • When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there, you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back to the boil. Have a taste and add a bit more salt and pepper if it needs it, then turn the heat off. Pour the mixture through a sieve over another large, empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry • Get a deep baking dish of roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your

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pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there • Spoon the thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then brush the egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the gravy and serve with your pie

English parsley sauce INGREDIENTS 570ml milk 25g sauce flour or plain flour 50g block butter, cut into chunks Salt and freshly milled black pepper

for 5 minutes to take the raw taste out of the flour, stirring from time to time • To serve the sauce, add the chopped parsley, cream and lemon juice, taste and check for seasoning, then serve in a warm jug

1 tbsp single cream

Bread sauce

1 tbsp lemon juice

INGREDIENTS

5 heaped tbsp parsley, finely chopped

1 large onion DIRECTIONS

18 cloves

• Put the milk in a saucepan then simply add the flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy

1 whole nutmeg, grated

• Turn the heat down to its lowest possible setting and let the sauce cook very gently

50g butter

1 bay leaf 8 peppercorns 1 pint milk Salt and pepper 300g fresh white breadcrumbs 2 tbsp double cream

DIRECTIONS • Cut the onion in half and stick the cloves in it. Place the onion, studded with cloves, plus the nutmeg, bay leaf and peppercorns in a saucepan, together with the milk. Add the salt and pepper then bring everything up to boiling point • Take off the heat, cover the pan and leave in a warm place for the milk to infuse for 2 hours or more. When you’re ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them to one side • Stir the breadcrumbs into the milk and add 1oz (28g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have thickened the sauce – about 15 minutes • Add the clove-studded onion, bay leaf and peppercorns back to the pan and leave in a warm place until the sauce is needed. Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning

Bubble and squeak This dish can be made from whatever you have left over from your Christmas dinner. The ideal veg to include are the carrots and parsnips, roast potatoes, Brussels sprouts and onions – these are all smashed up together while they’re being fried off with some vegetable oil in a large non-stick frying pan.

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FOOD - FAVOURITE DISH

A Winter’s Tale AS THE COLDER NIGHTS DRAW IN, THERE’S ONE FESTIVE BEVERAGE THAT NEVER FAILS TO WARM THE COCKLES AND TAKE THE CHILL OUT OF YOUR BONES. JOIN US AS WE RAISE A GLASS TO MULLED WINE AND CELEBRATE THIS CHERISHED YULETIDE DRINK

F

or time immemorial, mulled wine has been part and parcel of the great Christmas tradition. Like mince pies, Christmas pudding and roast turkey, it has become intrinsically linked with December 25, cementing its reputation as a real winter warmer.

Today, the steaming blend of heated wine and aromatic spices continues to be enjoyed all around the world for its tart, fruity and full-bodied flavour. Here, we look at the history of this beloved beverage, how it came to be so revered as a Noël favourite and offer some tasty tips and a fabulous recipe for you to try at home…

A SHORT HISTORY OF MULLED WINE The timeline of this hearty drink dates back to Roman antiquity, when it first came to prominence through legionnaires, who introduced wine, viticulture and recipes to neighbouring countries as they conquered and traded throughout Europe.

It wasn’t until the 14th century that the drink gained its name, when the word ‘mulled’ (today meaning to warm and add spices) was derived from the Old English term ‘muddled’, which is thought to have originally referred to a way of saving wine that was about to spoil.

In medieval England, a common form was known as Hippocras; allegedly, it took its name from the ancient Greek physician and father of medicine, Hippocrates, who made remedies using wine as a base, with its earliest records originating from the Forme of Cury cookbook, compiled around AD 139O.

DICKENS POPULARISES THE CHRISTMAS DRINK Of course, mulled wine has long been synonymous with Christmas and is imbibed as a traditional festive tipple the world over. This tradition didn’t catch on until the 19th century, however, when it was made a part of our literary culture and heritage.

Writers like Jonathan Swift and Homer had already referenced the drink in their works, but with the publication of Charles Dickens’ beloved classic, A Christmas Carol, in 1843, it became a true seasonal refreshment.

Towards the end of the book, a reformed Ebenezer Scrooge proclaims to the bewildered Bob Cratchit, “…we will discuss your affairs this very afternoon over a bowl of Smoking Bishop, Bob!” Smoking Bishop (a traditional form of mulled wine, so named on account of its

purple colour and steaming temperature) has since become interchangeable with the festive season and a firm favourite of mulled wine drinkers everywhere.

TIPS ON CHOOSING YOUR WINE All mulled wine recipes begin with dry red wine, which is fortified with brandy, port or cordial.

Common spices are subsequently added, the most typical being cinnamon, cloves and nutmeg, as well as anise, allspice and vanilla.

Since the process of mulling disguises a

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FOOD - FAVOURITE DISH

lot of the nuances of the wine’s flavour, it’s important not to go for anything too delicate in taste; instead, try using bigger, bolder and full-bodied options like Syrah or Malbec.

Mulling is also an effective way of using up the dregs of any wines you’ve bought and aren’t keen on, so you can easily put them to good use by turning your leftovers into a delicious and warming alternative.

While red wine is generally a cheaper option, some people prefer to use white, in which case an aromatic variation like Riesling, Muscat or Chenin Blanc are all flavoursome choices.

Read on for a delicious mulled wine recipe to try at home…

INGREDIENTS • • • • • • • • • • •

2 clementines 1 lemon 1 lime 2OOg caster sugar 6 whole cloves 1 stick cinnamon 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2 bottles good quality red wine

DIRECTIONS MULLED WINE AROUND THE WORLD Most countries have their own versions of the drink that go by different names and include unique additions to their recipes.

Glühwein (roughly translated as ‘glow-wine’ from the hot irons once used for mulling) is a popular drink in Germany, Austria and the region of Alsace in France. It’s made using heated red wine spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and sometimes vanilla pods. Often enjoyed ‘mit Schuss’ (‘with a shot’), it can be combined with rum or other spirits and is sometimes made using fruit wines such as blueberry or cherry instead of traditional grape.

In places like Norway, Denmark and Sweden, meanwhile, mulled wine is known as Glögg.

Cardamom, ginger and bitter orange are key ingredients to this Nordic alternative, while optional stronger spirits like vodka or brandy can also be included.

Peel large sections of peel from your clementines, lemon and lime using a peeler. Put the sugar in a large saucepan over a medium heat, add the peel and squeeze in the clementine juice. Add the cloves, cinnamon, bay leaves and about 1 grated nutmeg. Add the halved vanilla pod and stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has dissolved and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a thick syrup. You need to do this before adding the remaining red wine so that you don’t burn off the alcohol.

When your syrup is ready, turn the heat down and add the star anise and the rest of the wine. Gently heat the wine for around 5 minutes and serve when it’s warm.

Enjoy!

For some delicious mulled wine this Christmas, make sure you visit your nearest Whiting & Hammond pub. For more information head to www.whitingandhammond.co.uk/whitingand-hammond-wine We support responsible drinking.

Visit www.drinkaware.co.uk for the facts about alcohol

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THE

ROLL OF HONOUR We’ve won our fair share of accolades for our outstanding food, customer service and Great British pub tradition.

Here are just some of the awards that have been bestowed on us over the years…

NEW AWARDS 2014 WINNER, KENT INDEPENDENT TRADERS AWARDS: Best Professional Business Owner (Brian Whiting), Best Independent Pubs and Tourism and Hospitality Business of the Year RUNNER-UP, KENT INDEPENDENT TRADERS AWARDS: Growth Award SHORTLISTED, SEVENOAKS BUSINESS AWARDS: Customer Choice and Best New Business (The Kings Head) WINNER, CATERER BEST EMPLOYER AWARDS: Best Small Group Pubs and Bars Employer KENT EXCELLENCE IN BUSINESS AWARDS (KEiBA): Tourism and Hospitality Business of the Year WINNER, MORNING ADVERTISER TOP 5O GASTRO PUBS: Business Innovation of the Year (Gastro magazine)

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AWARDS PREVIOUS AWARDS HIGHLY COMMENDED: Publican Food and Drink Awards 2O13, Best Food Offering (company) WINNER, WEST KENT BUSINESS EXCELLENCE AWARDS 2O11: West Kent Business of the Year and Best Growing Business (company) RUNNER-UP, WEST KENT BUSINESS EXCELLENCE AWARDS 2O11: Customer Care and Service (company) WINNER, MORNING ADVERTISER ‘MA25O’ 2O11: Best Food Offer FINALIST, MORNING ADVERTISER ‘MA25O’ 2O11: Best New Site SHORTLISTED, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: Best Unbranded Food Offer (company) Brian Whiting became a Council member of the Association of Licenced Multiple Retailers (ALMR), 2O1O WINNER, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Food Pub Company of the Year WINNER, WEST KENT BUSINESS EXCELLENCE AWARDS 2OO9: Customer Service (company) FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Food Champion of the Year (Operations Manager Darren Somerton – second year running) FINALIST, MORNING ADVERTISER TOP 15O AWARDS 2OO9: Best Food Offer (second year running) FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Multiple Operator of the Year FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO8: Food Pub Company of the Year and Food Champion of the Year (Operations Manager Darren Somerton) RUNNER-UP, WEST KENT BUSINESS EXCELLENCE AWARDS 2OO8: Best Growing Business HIGHLY COMMENDED, MORNING ADVERTISER TOP 1OO AWARDS 2OO8: Best Food Offer

THE CHASER INN SHIPBOURNE, KENT WINNER, LONDON 24 FOOD AND DRINK AWARDS 2O1O: Best Gastro Pub FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2O1O: Sunday Lunch Pub of the Year FINALIST, TASTE OF KENT AWARDS 2O1O: Kent’s Best Pub (third year running) FINALIST, TASTE OF KENT AWARDS 2OO9: Kent’s Best Pub (second year running) FINALIST, TASTE OF KENT AWARDS 2OO8: Kent’s Best Pub

THE LITTLE BROWN JUG

CHIDDINGSTONE CAUSEWAY, KENT WINNER, KENT LIFE AND KENT ON SUNDAY FOOD AND DRINK AWARDS 2O13: Best Family Dining FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Food Pub of the Year and Barman of the Year (Assistant Manager Todd Fleetwood)

THE MARK CROSS INN

MARK CROSS, EAST SUSSEX FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2O1O: British Food Pub of the Year, Barman of the Year (Deputy Manager Paul Roser) and Customer Service Pub of the Year FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Sunday Lunch Pub of the Year WINNER, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Customer Service Pub of the Year WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO8: South East Food Pub of the Year FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO8: Food Pub of the Year

THE FARM @ FRIDAY STREET EASTBOURNE, EAST SUSSEX

HIGHLY COMMENDED, BEAUTIFUL SOUTH AWARDS 2O13: Tourism Pub of the Year FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: Managed Pub of the Year WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: South East Managed Pub of the Year WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO9: South East Managed Pub of the Year FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO9: Managed Pub of the Year

THE CRICKETERS INN MEOPHAM, KENT

WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: South East Food Pub of the Year FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: Food Pub of the Year

STANMER HOUSE

BRIGHTON, EAST SUSSEX

WINNER, PUBLICAN FOOD AND DRINK AWARDS 2OO8: Sunday Lunch Pub of the Year

FINALIST, EAT OUT AWARDS 2O13: New Concept of the Year

RUNNER-UP, TASTE OF KENT AWARDS 2OO8: Kent’s Best Pub

THE KINGS HEAD

WINNER: Invicta Radio Pub of the Year 2OO6

FINALIST, SEVENOAKS BUSINESS AWARDS 2O14: Customer Choice and Best New Business

WINNER: Greene King Southern Pub of the Year 2OO5

SEVENOAKS, KENT

TO READ ABOUT OUR LATEST AWARDS AND NOMINATIONS, KEEP AN EYE OUT ON WWW.WHITINGANDHAMMOND.CO.UK, LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND

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CHRISTMAS GIFT GUIDE

Eat, Drink and be Merry WHO WOULDN’T LOVE SOME KITCHEN GOODIES IN THEIR STOCKING? TO GIVE YOU INSPIRATION ON WHAT TO BUY YOUR FAMILY AND FRIENDS THIS CHRISTMAS, WE’VE TEAMED UP WITH MULTIPLE AWARD-WINNING TUNBRIDGE WELLS COOKWARE SPECIALISTS TREVOR MOTTRAM, WHO TALK US THROUGH A SELECTION OF THEIR FAVOURITE FOODIE GIFTS, WHILE BRIAN WHITING SHARES HIS THOUGHTS ON EACH ITEM “Admittedly expensive, but no one likes cooking with blunt knives! An investment for life!”

JURA ENA MICRO 9 ONE-TOUCH – £845 Jura can proudly present the world’s smallest automatic one-touch coffee machine. The ENA Micro 9 offers the perfect marriage of form and function – it’s ultra-compact, easy to use, looks great and has the versatility to produce coffee that will exhilarate even the most discerning aficionado. imple to operate while catering to a wide range of specialties he world s smallest one-touch automatic cappuccino machine ntuitive, straightforward operation eight ad ustable dual spout for optimal pouring depth to 1 mm ispenses latte macchiato, cappuccino, caf cr me, espresso and more roma preservation mechanism keeps coffee beans fresh ave energy by taking advantage of numerous incorporated energy efficiency class A features

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KITCHEN CRAFT HAND-RAISED PORK PIE DOLLY – FROM £9.99 ade from traditional hard beech wood, this pork pie dolly is ideal for use when making traditional handraised pies with a hot water crust, or as a decoration. vailable in medium and large si es.

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ROBERT WELCH SIGNATURE CARVING SET – £7O With its curved blade, the carving knife is designed for cutting fine, delicate slices in a single stroke, while the carving fork is ideal for holding meat, poultry and fish steady. Fully forged from German steel, with a full tang for extra strength, signature knives are gift boxed and have a lifetime guarantee.

“A fantastic bean to cup machine! You can’t get fresher coffee, which is definitely one of my passions in life.”

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PEUGEOT SALT AND PEPPER MILLS – FROM £34.99 ong before they were making cars, eugeot were designing salt and pepper mills. heir history began in the 19th century with the manufacturing of items such as pepper and coffee grinders more than 1 years later, eugeot grinders still set the standard in the kitchens of the greatest chefs. What s more, all of the eugeot grinding mechanisms have a lifetime guarantee.

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“Perfect for tackling a Sunday roast with dad carving at the table.”

LONDON POTTERY PEBBLE TEAPOT – FROM £2O avid irch designed these teapots to evoke thoughts of the smooth, sea-softened pebbles that we all love to find on the beach. llustrated in speckled white and slate blue, they come with a stainless steel lid and filter and will make ideal gifts. ther colours available.

“Absolutely essential if you want to give your pork pie that professional look.”

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“Very nice teapot that looks just like a large pebble – the clue is in the name!”

THE NEW GEFU SPIRALFIX – £39.95 This is the indispensable kitchen tool for every vegetable fan.

It conjures up delicious veggie spirals in no time at all, turning carrots, courgettes, cucumbers, radishes, beets and even potatoes into culinary eye catchers on every plate. Using it is simple, quick and safe; just open the folding lid, adjust the wheel to set the desired width of cut and place the vegetables in the box. Next, close the lid, turn the crank and the spirals will fall into the sealable storage container. our different widths of cut for creative recipes etachable non-slip storage container plashguard lid with detachable drive unit for easy cleaning ishwasher-safe etachable non-slip holding container for safe standing

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GLOBAL SEVEN-PIECE KNIFE BLOCK SET – £399 o kick-start the th anniversary celebrations of lobal nives, we’ve released some special edition knives, knife blocks and knife sets. his seven-piece block contains a cm fluted cooking knife, 1cm carving knife, cm bread knife, 1 cm vegetable chopper, 1 cm flexible utility knife, 9cm paring knife, 11cm utility knife and a large block with four spare holes a great set for any keen cook!

EMMA BRIDGEWATER ROBIN MUG – £19.95 nd so this is hristmas a classic from mma ridgewater s pottery in toke. mma s husband atthew does all the drawings for the range of birds and this is a lovely present for ornithologists, gardeners or indeed anyone for Christmas.

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CHARLES VIANCIN WINTERBERRY SILICON LIDS – FROM £2.5O icrowave-safe silicone material allows uick cooking, steaming and reheating. The lids are safe at high temperatures and help prevent stovetop spills and retain steam during cooking by creating an air and watertight seal around any rounded surface.

“A really nice tool for impressing your friends with elaborately cut vegetables. This works well for salads.”

o find out more about some terrific gifts available at revor ottram, head to their store at - 1 he antiles, unbridge Wells, ent . lternatively, call 1 9 91 , visit www.trevormottram.co.uk or email: info@trevormottram.co.uk

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Cookshop and Housewares Association Independent Retailer of the Year

4 8 “Very pretty if you’re feeling extravagant over Christmas!”

“Ideal for keeping the microwave clean when reheating yummy leftovers.”

“Classy condiments with some lovely history. Who knew Peugeot were doing this before they started building cars!”

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A STANMER ROMANCE

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STANMER - WEDDINGS

Every wedding at our Stanmer House venue in Brighton is special, but this time we had an extra reason to celebrate. We catch up with our very own Executive Chef, James Palmer-Rosser, and his wife Autumn to hear about how they met at W&H and tied the knot with us in July

“

PHOTOGRAPHY BY NPHOTOGRAPHY

TELL US ABOUT YOURSELVES

wasn’t long until we both realised that

Witchery and was situated right outside

we shared so much in common. With

Edinburgh Castle. We decided to take a

James: I was born in East Croydon

our mutual interest in good food and

walk before lunch around the castle itself;

and raised in Hampshire until I was

conversation, I found the courage to ask

we were standing by the famous One

Autumn out on a date!

o’clock Gun among the other tourists,

nine years old, when my family upped sticks and moved to Tunbridge Wells.

“

I’ve been in the catering industry since I was 12, washing up after school on

the weekdays and over the weekends.

At 14 I was promoted to a commis chef and have been cooking ever since. I’m now the Executive Chef for Whiting & Hammond, which includes developing

all areas of menu production, overseeing

It was amazing and everything we both wished for

Autumn: I was born in Southampton before moving to Kent when I was eight. Having recently graduated from the University of Kent with a degree in

walls of Edinburgh city. I looked around to see that James was down on one knee with the most beautiful diamond ring in his hand and the rest is history!

AND THE BIG DAY?

WHAT WAS THE PROPOSAL LIKE?

the expansion of our kitchen teams and building relationships with suppliers.

absorbing the view from over the castle

Autumn: James took me up to London

James: It was amazing and everything we both wished for. Having all of our

to watch Chicago in the West End and

family and friends in one place, eating,

we had dinner in a pizzeria not too far

drinking and enjoying the sunshine was

from the theatre. It was a perfect way to

incredible and at such a beautiful venue.

spend a Wednesday.

Our theme was British peaches and

As I thought it was time for us to make

cream, which was carried through the

Business and Marketing, I am currently

tracks back home before we missed the

decorations, all handmade by Autumn

working for my family’s timber frame

last train, James waved for a taxi and

and her sister, Tilly.

We had some huge balloons for the

construction company, The Homes

gave the driver a piece of paper, which

Factory, as Sales and Marketing Manager.

he pulled out of his wallet. I knew then

photographs, which were great fun and we

that something strange was going on

got some fantastic photos with them. In

– without asking, the taxi driver drove

all, around 100 people joined us and stayed

off and, before we knew it, rather than

through to the evening when we had Ashton

pulling up outside Charing Cross train

Miranda and the Stanmer House band play all

James: Autumn was a part-time

station, we approached London Euston.

of our favourite songs.

waitress at The Chaser in Shipbourne

We paid the taxi driver and James led me

while she was taking a year out after

to a bank of lockers where he pulled out

canapés and chocolate strawberries, as well as

completing her A-levels. I had recently

two bags full of luggage. It was then that

Pimm’s, cocktails and pink lemonade to drink.

been moved from The Little Brown Jug

I was told we were off on the Caledonian

The weather was great come one o’clock and

in Chiddingstone Causeway to take

sleeper train to Edinburgh.

the sun shone all day; it was the fairy tale we

HOW DID YOU FIRST MEET?

over as Head Chef at The Chaser and it

The hotel we stayed in was called The

The food was incredible, with afternoon tea

had worked and saved so hard for.

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STANMER - WEDDINGS

WHERE DID YOU GO FOR YOUR HONEYMOON? We travelled to Mauritius a week after the wedding and were there for a fortnight.

It was a great place with white beaches and crystal blue waters. We walked with lions and cheetahs, had candlelit dinners on the beach and hired a private speedboat for the day with a lobster barbecue on a deserted island. It was a fantastic and romantic experience full of memories we will treasure forever.

To find out more about our wedding services, visit www.stanmerhouse.co.uk, email Events@StanmerHouse.co.uk or phone 01273 680 400 Alternatively, keep up to date by liking us at www.facebook.com/StanmerHouse or following us on Twitter @StanmerHouse

SUPPLIERS

Dress: Vera Wang Dinah from Browns Bride (ÂŁ4,700) plus Jenny Packham headpiece (ÂŁ380)

Cake:

Sada Ray at Flutterby Bakery, Brighton

Catering: Stanmer House Photography: Nicky and Jodie at NPhotography, Maidstone Music:

Ashton Miranda, Stanmer House Band

Flowers: Blooming Perfect,Groombridge Suits: Bespoke ties and pocket squares from Critchon Tailors, Cheshire

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New Year’s Eve To mark the end of another great year and the start of 2015, we’ll be celebrating in true W&H style with a host of mouth-watering menus at each of our restaurants. From appetising starters to indulgent desserts, here’s just a taste of what to expect from our seven venues on the big night

THE CHASER INN SHIPBOURNE, KENT

Starters Roasted butternut squash, apple and chestnut soup Homemade bread Duck rillettes Smoked duck breast, candied cherries, cherry purée and hazelnut purée

Mains Individual Aberdeen Angus beef and Shiraz pie Roasted turned potatoes, red wine sauce Caramelised onion, mushroom and Gruyère cheese tart Hassleback potatoes, white wine and thyme cream sauce

Desserts Salted caramel, chocolate and banana tart Rum syrup Cherry gâteau cheesecake Champagne soaked sponge, sweet cream Cheese and port boards available on request www.thechaser.co.uk www.facebook.com/TheChaserInn @thechaserinn

THE FARM @ FRIDAY STREET EASTBOURNE, EAST SUSSEX

Starters Salade de ‘Fruit de Mer’ Squid, mussels, crayfish and octopus Wild mushroom, ricotta and baby spinach ravioli Cep cream

Mains Braised shin of beef Bone marrow risotto ‘Milanese’ Roasted sweet potato, aubergine, cumin and red onion Wellington Puy lentils and rocket

Desserts Burnt lemon curd tart with lemon mascarpone Orange crème caramel with St Clement’s shortbread Tea and coffee served with petit fours

www.farmfridaystreet.com www.facebook.com/farm.fridaystreet @farmfridayst

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THE LITTLE BROWN JUG CHIDDINGSTONE CAUSEWAY, KENT

Starters Fish assiette Smoked halibut, pan-seared king scallop, smoked mackerel and horseradish pâté, dill pancake, marinated fennel and cucumber salad Fig and goat’s cheese parfait Griotte cherries, sticky kirsch reduction, warm rye bread

Mains Roasted guinea fowl Pulled guinea fowl leg, cranberry and spinach Pithivier, garlic mash, sautéed sprouts and chestnuts, redcurrant and game sauce Red pepper ravioli Sun blushed tomato and chilli cream sauce, watercress and rocket pesto, Parmesan crisp

Desserts Pecan pie Rum and raisin ice cream, rum caramel poached pear Twice baked cheese soufflé Parmesan cheese straws, port reduction Tea and coffee and a glass of bubbly at midnight www.thelittlebrownjug.co.uk www.facebook.com/littlebrown.jug.52 @LittleBrownJug1

THE CRICKETERS INN MEOPHAM, KENT

Starters Timbale of Brixton crab Pickled beets, dill and lemon dressing Honey glazed pork belly Grain mustard pomme purée, sautéed Clonakilty black pudding

Mains East coast lemon sole fillets Creamed potato, salsify, sautéed red chard, cep cream Pan-seared breast of chicken Champagne mousse, Parmentier potatoes, sautéed spinach, ragout of wild mushrooms and tarragon jus

Desserts Strawberry and red berry iced parfait Homemade shortbread Glazed blood orange tart Raspberry sorbet Tea and coffee with homemade petit fours and a glass of bubbly at midnight www.thecricketersinn.co.uk www.facebook.com/cricketers.inn @Cricketers_Inn

16/10/2014 14:35

at THE MARK CROSS INN MARK CROSS, EAST SUSSEX Starters Butternut squash and fire-roasted red pepper soup Toasted pumpkin seeds, malted butter, artisan bread Braised ham hock ballotine Home smoked chicken, Savoy cabbage, caraway wafer, sauce gribiche Mains Roast Chart Farm venison loin Chestnut and vanilla purée, Cheltenham beetroots, honeyed parsnips, cranberry jus Open ravioli of Jerusalem artichokes and chives Poached purple chokes, rocket and Parmesan salad, mustard dressing Desserts ‘Split lemon meringue pie’ Lemon balm panna cotta, crumbled meringue, curd, fresh raspberries Dark chocolate mousse Pistachio brownie, poached cranberries, milk ice cream Tea and coffee with homemade petit fours and a glass of bubbly at midnight www.themarkcross.co.uk www.facebook.com/TheMarkCross @TheMarkCross

THE KINGS HEAD SEVENOAKS, KENT

Starters New England clam chowder Sweetcorn and chervil fritter Beetroot gnocchi with sautéed samphire Warm goat’s cheese pearls, fig balsamic dressing

Mains Pan roasted fillet of brill Risotto Nero served with sauce antiboise and calamari Red onion ‘tarte Tatin’ Tomato compote, confit garlic, chargrilled baby vegetables, chestnut beignet

Desserts Sticky clementine cake Candied pistachios, pomegranate, homemade blood orange sorbet Passion fruit cheesecake Mango gel, coconut and crème fraîche ice cream Tea and coffee with homemade petit fours and a glass of bubbly at midnight

www.kingsheadbesselsgreen.co.uk www.facebook.com/kingsheadbg @Kings_Head_BG

STANMER HOUSE BRIGHTON, EAST SUSSEX

Starters Wild rabbit Chestnut and mushroom mosaic, baby onion compôte, toasted brioche and wild thyme dressing Mulled wine poached pear Charred Crottin cheese served with a micro herb salad and smoked walnut dressing

Mains Pan seared fillet of cod Confit shallot, sautéed spinach served with a vanilla and mussel beurre blanc Truffled corn coriander thyme polenta cake Roasted aubergine, sweet potato, air-dried tomato and a black bean salsa

Desserts Trio of crème brûlée Honey and lavender, white chocolate and pistachio and peach and cardamom Sticky ginger cake Stem ginger and toffee sauce with cinnamon ice cream Tea and coffee If you’re booking your New Year’s Eve at Stanmer House, you’ll need to bring your finest fancy dress as we’ll be hosting a spectacular masquerade ball!

It promises to be a memorable night that you won’t want to miss! www.stanmerhouse.co.uk www.facebook.com/StanmerHouse @StanmerHouse

For full menus, prices and booking information visit www.whitingandhammond.co.uk Stay up to date by liking us on Facebook at www.facebook.com/whitingandhammond or following us on Twitter @Whiting_Hammond

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Take a Walk on the Wild Side

Working closely with our chefs and selling his wares exclusively to the catering industry, David Coomber has made a name for himself with The Really Wild Meat Company, becoming a unique supplier of quality game around Kent and Sussex. We speak to him about the history of game shooting and the many benefits of this noble tradition

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WHAT’S THE BACKGROUND OF GAME SHOOTING IN THE UK? It started in the 17th century when it was known as ‘flying shooting’ or ‘wing shooting’. Initially, birds were shot perching and then shooters progressed to shooting them in flight. It’s thought that this sport became popular with the return of Charles II from exile in France. The sport has altered over the years with the progression of more accurate firearms and shotguns and subsequently with different cartridges. Red deer and roe are native to the UK, but it’s still debatable whether the Normans or the Romans brought fallow deer over, which is now the most common shot meat for the table.

HOW DID YOU FIRST GET INTO THE TRADITION? I grew up in Sussex, where my grandfather taught me to shoot rabbits, pigeon and young rooks to make rook pie, as well as how to fish the local streams and tickle trout. By the age of 14 I was so fascinated with supplying our family with food for the table that getting into game shooting was a natural progression from my teenage years. This led to shooting later in Europe and America, where I spent time working and learning from many other shooters.

GIVE US A FLAVOUR OF SOME OF THE MORE POPULAR GAME DISHES Game shooting is mostly a winter sport, with the exception of pigeon and rabbit, which can be shot all year. The meat lends itself to the winter vegetable, with casseroles and stews making very hearty, warming food that’s essential in the colder climate. Game is a very healthy meat, as the animals are all fussy about what they eat; only fresh food without any antibiotics, chemicals or hormones. There are no animal substitutes, just healthy seeds and grass. Venison is particularly low in fat and cholesterol.

TELL US ABOUT YOUR WORK WITH WHITING & HAMMOND

WHAT DOES THE FUTURE HOLD FOR THE GAME INDUSTRY?

A friend of mine who used to dine at The Little Brown Jug in Chiddingstone Causeway suggested I introduce myself to the chef, who at the time was James Palmer-Rosser, now Whiting & Hammond’s Executive Head Chef. We struck up an immediate friendship because of our love of cooking and game.

My produce adds provenance, high quality and a wide variety of fresh local game to the table.

In the UK we used to export a lot of our game, but with promotion from TV chefs, it has become very popular and readily available to everyone at an affordable price. The future is looking bright and the saying in the industry now is ‘game for all’.

IN WHAT WAYS DOES GAME SHOOTING AID THE LOCAL ENVIRONMENT AND ECONOMY? To rear game birds, the woodland, grassland, heaths and moorland have to be managed. Without this, partridge, pheasant, grouse, guinea fowl and wild deer would not survive. The need for land management provides jobs for local people, as does the rearing of birds. Farmers are needed to provide corn for feed. Shoots bring money into the local economy by providing shoot days for visiting guns, who in turn need accommodation and food. Being seasonal, game shooting encourages people to buy local, seasonal produce to accompany the meat.

WHY ARE KENT AND SUSSEX GOOD PARTS OF THE COUNTRY FOR THIS SPORT? Firstly, temperate climate, which is very suitable for the breeding and rearing of game birds, both farmed and wild. The food source is also of great quality, good grassland, forest and woodland, all of which is necessary for wild game to survive.

ARE MEASURES TAKEN TO ENSURE IT REMAINS A SUSTAINABLE AND HUMANE PRACTICE? There’s very tight legislation in the UK over the use of firearms. In order to have a rifle and to shoot deer, the firearms department will do extensive checks to ensure that the stalker has the right equipment, qualifications and knowledge to safely stalk and dispatch deer. Land owners require stalkers to have correct qualifications and insurance to obtain shooting rights. Pheasant and bird shooting cartridges are specific to the type of game being shot i.e. the size of shot and weight of powder to optimise a clean kill. Ducks are shot with non-lead to avoid contamination of waterways. All in all, the greatest of care is taken to achieve and maintain humane killing of game.

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Appetite p forChange FOR OVER A DECADE THE BRIGHTON & HOVE FOOD PARTNERSHIP HAS BEEN BRINGING FOOD TO THE FOREFRONT, OFFERING GUIDANCE AND ADVICE AND LAUNCHING CAMPAIGNS TO PROMOTE HEALTHY EATING, COOKING AND LIVING ACROSS THE COUNTRY. WE FIND OUT HOW THIS WORTHY CAUSE IS SHINING A LIGHT ON WHAT WE EAT

WINTER 2014

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W

hether it’s the eclectic range

“We help link up all the bits of food

of shops, thriving music

work going on and champion the

scene or iconic Lanes, the

citywide food strategy called Spade to

city of Brighton & Hove is renowned for

Spoon,” she says. “We want to show how

championing the alternative, challenging

a focus on food can help achieve many

the norm and doing things a little

of our city’s social, health, economic and

differently. The same can certainly be

environmental priorities.”

said for its food culture, which, due in no

Indeed, Brighton & Hove was the first

small part to the Brighton & Hove Food

city in the UK to take a strategic approach

Partnership, has come to play an essential

to food issues in 2006, collaborating

role in the city’s identity and ethos.

with the experienced consultancy organisation, Food Matters. With ‘Spade to Spoon: Digging Deeper’, a second policy launched in 2012, the Partnership aims to work towards a healthier, more sustainable food system that addresses health inequalities, reduces poverty, supports local businesses and reduces the environmental impact of how we produce, consume and dispose of food.

“

“Our work involves asking and listening to what communities want and including residents and stakeholders as we design

and deliver projects,” Roberta continues.

“Brighton & Hove has a long history of community activism and we use food as a way to actively engage diverse

communities and focus our work in

“

deprived areas.”

Starting life in 2003, the not-for-profit organisation has grown from unfunded, volunteer-run roots to become a hub for information and inspiration. Working with a range of partners across Brighton & Hove, it helps people learn to cook, eat a healthy diet, waste less and grow their own. Today, the Partnership collaborates with local businesses, residents, community

“The Partnership has already made a significant impact on food awareness at both local and national levels” An abundance of programmes and

groups and statutory agencies to make a

services have already been introduced,

difference in how people look at what they

including cookery courses, healthy eating

eat, as Communications Officer Roberta

workshops, advice on food poverty and

Emmott explains.

weight management programmes for adults and families. While these might sound like daunting prospects, Roberta insists that a fun and inviting approach is essential to their success.

“We serve it up with a smile,” she says.

“Yes, the problems associated with our food system are huge and very serious, but we know that change can happen and that there is a lot that has and can be achieved.

People aren’t motivated by scare stories and pressure and we think a positive tone is what people need to be inspired to take small actions. Whether it’s visiting a community garden, trying a seasonal recipe, learning how to store food better or understanding food labels, these things will make you feel good!”

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FOOD HEROES Now in its 11th year and with several awards under its belt (including accolades from the National Lottery

“

Local Food Awards), the Partnership

You are what you eat

is seen as a leader in its field. With a

joined-up approach to food work, it has inspired other cities to follow suit as

food partnerships have emerged across

HERE ARE SIX HELPFUL TIPS FROM THE BRIGHTON & HOVE FOOD PARTNERSHIP ON HOW TO ACHIEVE A HEALTHIER AND TASTIER LIFESTYLE

the country in areas like Bournemouth,

Lambeth, Peterborough and Portsmouth.

“

“We’ve just joined the Sustainable Food

BUY FOOD – purchasing the best food you can afford benefits your health, helps to solve environmental problems and supports thriving local communities.

∆

Greenwich and Hackney, as well as

“We help link up all the bits of food work going on and champion the citywide food strategy called Spade to Spoon”

∆

Cities network, which will help link us

with other places, share challenges and

explore practical solutions in all aspects of sustainable food,” Roberta adds.

COOK AND EAT – cooking for yourself, friends and family is extremely satisfying and will benefit your budget and health.

With such an insatiable hunger

Partnership has already made a significant impact on awareness at both local and national levels. But, as Roberta concludes, there’s still a long way to go and plenty of work left to do.

GROW FOOD – from spending more time outdoors to getting cheaper, better food, growing your own is a great way to reconnect with where your food comes from.

∆

for promoting good food practice, the

“A new three-year funded project called Sharing the Harvest has just begun,” she says. “It aims to help more vulnerable people benefit from gardening and will continue to campaign on child obesity,

MANAGE YOUR WEIGHT – the ∆ Partnership’s Registered Dieticians and Nutritionists run clinics and programmes, offering evidence-based advice and working with you to achieve a healthier lifestyle.

food poverty and food waste; complex problems that aren’t going to go away.

We welcome people to join as free members in order to keep up to date and engaged with food news, projects, events, seasonal recipes and activities.”

As the old saying goes, you are what you eat, and if this charity’s work is anything looking to be in tiptop shape.

To find out more about how you can get

REDUCE FOOD WASTE – meal planning, portion sizes and food storage are easy ways to help tackle food waste and save up to £50 a month on your bills.

∆

to go by, the future of our food culture is

actively involved with the Brighton & Hove Food Partnership, go to: www.bhfood.org.uk/join

Brighthelm Centre, North Road, Brighton BN1 1YD 01273 431 700 www.bhfood.org.uk

∆

Brighton & Hove Food Partnership COMPOST – making your own compost reduces the need for commercial fertilisers, while also promoting biological diversity in urban environments.

WINTER 2014

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FARMERS’ MARKETS

TO MARKET, TO MARKET Whether you’re putting together a festive hamper or looking for that perfect gift to spoil your loved ones, now’s the time to get creative with your Christmas shopping at one of the many food and crafts markets being held throughout Kent and Sussex. Here we present some of the best for you to choose from over the coming months

TUNBRIDGE WELLS PANTILES FARMERS’ MARKET Perfect for stocking up on gifts and last-minute quality essentials, this monthly two-day market focuses on both produce and crafts. On Saturdays the emphasis is on delicious local food and drink, while on Sundays you can shop for both food and artisan crafts youre sure to find great gift ideas at the ecember markets.

The Pantiles, Tunbridge Wells, Kent TN2 5QL Opening times: First and third weekend of every month from 1Oam to 4pm www.pantilestraders.co.uk

PENSHURST FARMERS’ MARKET Named by The Times as one of the UK’s top 1O farmers’ markets, this popular event is held monthly and features more than 4O stalls in the beautiful setting of enshurst lace. n aturday ecember , there will be a special hristmas market with lots of locally produced festive treats on offer.

Penshurst Place car park, Penshurst, Tonbridge, Kent TN11 8DG Opening times: First Saturday of every month from 9.3Oam to 12pm www.penshurstplace.com

CHIDDINGSTONE CASTLE CHRISTMAS FAIR Mince pies and mulled wine will be on offer to warm the cockles as you browse the many stalls in the castle’s atmospheric rooms. What better way to find uni ue hristmas gifts and get into the festive spirit ou can even combine your shopping with an exploration of the historic stately home.

Chiddingstone Castle, Hill Hoath Road, Chiddingstone, Edenbridge, Kent TN8 7AD Opening times: Saturday November 29 from 1Oam to 4pm www.chiddingstonecastle.org.uk

BRIGHTON CHRISTMAS MARKET Running right up to Christmas Eve, this German-style festive market is a great place to enjoy a traditional taste of Christmas. Local and European producers sell tasty treats and present ideas from attractive huts. Choose from handcrafted gifts and fine ewellery, while tucking into erman bratwurst, ruges cr pes and more.

Churchill Square, Regency Road East, Brighton, East Sussex BN1 2RU Opening times: Saturday November 1 to Wednesday December 24 See website for further details

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FARMERS’ MARKETS SHIPBOURNE FARMERS’ MARKET Voted the best farmers’ market in Kent four times, this event is a hit with locals and visitors alike. Shoppers can discover a mix of local food, crafts and items for the home and garden. To ensure you never miss a bargain, our very own Chaser Inn next door offers the ‘Bank of Shipbourne’ where you can get cash back on your credit and debit cards.

St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PF Opening times: Every Thursday from 9am to 11am www.kfma.org.uk/Shipbourne

SHORNE CHRISTMAS FOOD, CRAFT AND GIFT FAIR The long-established monthly craft fair adds gourmet goodies for the Christmas event, so you can buy inspiring gifts and delicious delicacies that won’t be found on the high street. The organisers welcome small businesses, so it s a good place to find artisan local producers.

Shorne Village Hall, The Street, Shorne, Gravesend, Kent DA12 3EA Opening times: Sunday December 14 from 1.3Opm to 5.3Opm www.kentcraftfairs.co.uk

TONBRIDGE FARMERS’ MARKET Most months, local chefs appear in the Market Kitchen to give tips and hints on how to get the best from the produce on offer. At the Christmas market on Sunday December 14, there will be a focus on festive drinks, so you can indulge in a tipple or two while shopping for Christmas lunch.

Sovereign Way Long Stay Car Park, Tonbridge, Kent TN9 1RG Opening times: Second Sunday of every month from 9.3Oam to 1.3Opm www.tonbridgefarmersmarket.co.uk

Photography by Lee Wells

HILDENBOROUGH FARMERS’ MARKET Located in the heart of Hildenborough, this Kent market boasts an average of 22 stalls every week, selling wonderfully fresh, local food, as well as plants and crafts. The coffee hall is a great place to meet and mingle while enjoying festive music from local school choirs.

St Johns Church Centre, Foxbush, Hildenborough, Tonbridge, Kent TN11 9HT Opening times: Every Tuesday from 9am to 11am (closed for two weeks after Christmas) www.hildenboroughfarmersmarket.co.uk

MEOPHAM FARMERS’ MARKET The majority of produce sold here is sourced from within a 3O-mile radius of Meopham, so you can enjoy truly local food and drink. Along with staple goods such as fish, meat, vegetables, eggs, wine and preserves, there are also seasonal foods to sample as they become available.

Meopham Fitness and Tennis Centre, Wrotham Road, Meopham, Kent DA13 OAH Opening times: First Sunday of every month from 9am to 12pm www.kfma.org.uk/Meopham

IGHTHAM MOTE FESTIVE FAIR There’ll be inspiration for your own Christmas decorations when the National Trust unveils the 14th century house’s Victorian and 195Os-style adornments.

Local producers will be selling their wares and there’ll be visits from Father Christmas, an activity trail for children and festive music on the Sunday.

Ightham Mote, Mote Road, Ivy Hatch, Sevenoaks, Kent TN15 ONT Opening times: Saturday November 29 and Sunday November 3O from 11am to 3pm www.nationaltrust.org.uk/ightham-mote

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TASTE OF SUCCESS THE INTERNATIONAL BEER CHALLENGE 2O14 HAS AWARDED VAN BULCK BEERS IN TUNBRIDGE WELLS A BRONZE MEDAL FOR TASTE FOR THEIR GLUTEN-FREE ORGANIC LAGER

M

ore than 5OO beers from 3O countries entered the competition, which was judged

by UK beer experts including retailers, importers, publicans, brewers, writers and flavour analysts, as well as highly experienced judges from continental Europe to give a comprehensive spread of tasting experience.

Brews were entered from such far-flung places as Brazil, Egypt, Mongolia and Bury St Edmunds. Each was tasted blind by the expert panel and medals were awarded to the exceptional entries. The trophy winners were announced at an awards evening at Dartmouth House in London’s Mayfair on September 8.

“The IBC is not an easy competition in which to win a medal of any colour,” says Chairman of the judges, Jeff Evans. ur judges are among the most demanding around, all of them experts from across the brewing industry. They don’t give medals away cheaply and so bronze and silver medals in the IBC, I believe, are worth much more than golds in other competitions.”

Van Bulck Beers Ltd 85 High Street, Tunbridge Wells, Kent TN1 1XP O1892 5O6 953 www.vanbulck-beers.be

“THE IBC IS NOT AN EASY COMPETITION IN WHICH TO WIN A MEDAL OF ANY COLOUR” AUTUMN 2014

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IN SEARCH OF PERFECTION Executive Chef James Palmer-Rosser reveals the secrets behind one of our mainstay dishes. This time we hear about the immensely popular half shoulder of lamb and include a recipe for you to try at home

T

he half shoulder of lamb was a dish we had started on one of our original menus 11 years ago, back at The Chaser in Shipbourne. It was a big success and, while it hasn’t been given the title of our signature dish, it’s certainly one that we all do the same across the Whiting & Hammond sites.

We started with the meat, working tirelessly with our butcher to ensure that the lamb we used wasn’t only local, but the best. We stipulated that we wanted a ‘wow’ factor and that the shoulders needed to be of a good size.

Then we looked into the best ways of cooking this hunk of matured lamb and felt that granny knew best, cooking it slow and gentle with a lamb stock and a good bed of vegetables, red wine and fresh rosemary and thyme. There would really be no room for error.

The meat is cooked for four hours at a very low temperature, so the end result is a succulent, juicy piece of lamb falling off the bone. We also thought that we needed a little sweetness and decided that a mustard honey glaze would do just the right job; coating that with a blanket of herb crumb would not only add a texture element to the dish, but would also help bring out the avour of the herbs.

As for the sauce, it was simply a case of using all the liquor and the juices the lamb was originally cooked in.

The vegetables change with the seasons, but the starch for the dish had to be a creamy kind. So, after much consideration, dauphinoise was a strong contender and suited us, our customers and the lamb perfectly. We looked into the right kind of potato needed and felt that Désirée potatoes had the right starch content to keep some kind of dignity while we cooked them in all that cream. The potatoes had to be thick cut and the cream had to be double. With lots of fresh garlic and Dijon mustard, we wanted to keep with the French tradition and top it all with a Gruyère cheese.

INGREDIENTS 6 x ½ shoulders of lamb 4OOg carrots, peeled 25Og celery 3OOg Spanish onions 1 bulb garlic, sliced in half ½ bunch rosemary ½ bunch thyme

2 tbsp tomato purée 3 pints beef or lamb stock

DIRECTIONS rown the lamb shoulders on all sides in a hot frying pan, brush with your honey and mustard glaze, top with the herb crumb (see below) and set to one side. Roughly chop the carrots, celery and onions and fry in a tray big enough to fit the shoulders of lamb dd the garlic and herbs and continue to cook over a medium to high heat for 6 to 8 minutes. Stir in the tomato purée and sit the lamb shoulders on top. Pour enough stock into the tray to come ¾ of the way up the lamb lace a piece of baking parchment over the top of the lamb and seal the whole tray with tin foil. Cook at 17O°C for around 3 hours or until you can easily pull the meat from the bone nce cooked, strain the cooking li uor and reserve for the sauce (chill this in the fridge so the majority of the fat can be easily removed)

½ bunch parsley 2 sprigs rosemary 125g rocket 7OOg panko breadcrumbs

DIRECTIONS ry the onion and garlic until softened then add to a food processor and blitz together with the pomace oil hop all of the herbs then add to the food processor. When thoroughly blended, add the breadcrumbs 1OOg at a time until everything is combined FOR THE DAUPHINOISE 2 pints double cream 6 sprigs thyme, picked 8 cloves garlic, puréed 3 tsp Dijon mustard 2.5kg Désiré potatoes, thinly sliced 25Og Gruyère cheese, grated

DIRECTIONS FOR THE SAUCE 3 tbsp vegetable oil 1 bulb garlic 2 large Spanish onions ½ bunch rosemary ½ bunch thyme 4 star anise 12 juniper berries, crushed 1 bottle red wine 1 tbsp tomato purée Reserved cooking liquor from the lamb 6 tbsp redcurrant jelly

n a heavy bottomed pan add the cream, thyme, garlic and Dijon and bring to the boil.

Reduce the heat and add the potatoes. Cook until the potatoes start to soften and the cream has slightly thickened. Using a slotted spoon, transfer the mix to 6 small ovenproof dishes or 1 large one (depending on serving preference), filling to the top op with the cheese and cook for 1 to minutes on 18O°C. To check that they are cooked, place a skewer or knife tip into the potatoes – there should be very little resistance

DIRECTIONS

FOR THE HONEY AND MUSTARD GLAZE 2 tbsp honey 2 tbsp wholegrain mustard

eat the vegetable oil in a large saucepan, add the roughly chopped garlic, onions, herbs, star anise and juniper berries and cook for 4 to 5 minutes on a high heat.

Deglaze the pan with the red wine and reduce by dd the tomato pur e and the reserved cooking liquor and reduce to a thin sauce.

Strain the pan into another smaller pan, making sure to push all the flavour from the herbs and vegetables through the sieve.

Add the redcurrant jelly and reduce until the sauce covers the back of a spoon FOR THE HERB CRUMB 1 Spanish onion, diced 4 cloves garlic 2OOml pomace oil ½ bunch mint

DIRECTIONS imply heat the honey on the hob or in the microwave until runny then mix in the mustard TO SERVE our a good ladle of the lamb sauce on the bottom of a plate and place one of your half shoulders of lamb directly on top – you can garnish with a sprig of deep-fried rosemary if you wish s the potatoes are very creamy, place the 6 small dishes or 1 large one directly onto the table. I like to add a jar of mint jelly to the table and an extra couple of jugs of gravy

ENJOY!

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OUR FOOD

BRAISED HALF SHOULDER OF PENSHURST LAMB SERVES 6

PHOTOGRAPHY BY SAM YARDLEY

PREPARATION TIME: 1 ½ hours COOKING TIME: 4 hours

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SOCIAL

THE BIG FAREWELL It was with a heavy heart that we bid a fond goodbye to The Old Dunnings Mill in East Grinstead, but our final celebrations were held in true W&H style – after all, what better way to see it off than with a good old fashioned beer festival? The pub held its final event just weeks before we closed the doors, which featured a fantastic line-up of beers and ciders, as well as face painting, live music and a hog roast for everyone to enjoy. It was an occasion of mixed emotions – joy at another brilliant turnout and fun-filled weekend, with speckles of sadness that this would be the last time!

PHOTOGRAPHY BY SARAH BOND

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SOCIAL

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SOCIAL

BRINGING HOME THE HARVEST As festival season started coming to an end, The Mark Cross Inn slipped in one last outing down at The Pantiles Harvest Food Festival in Tunbridge Wells in late September. From cheese and bacon turnovers to chorizo Scotch eggs, there were plenty of tasty treats on offer at the stall, while our very own Executive Chef, James Palmer-Rosser, got into the showbiz spirit by cooking up some equally appetising dishes on the live demonstration stage, accompanied by temporary Mark ross ous hef, atrick Hill. terrific day was had by foodies of all ages and we look forward to returning next year!

PHOTOGRAPHY BY SAM YARDLEY

James Palmer-Rosser and Patrick Hill

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APPY EATER

FOOD & DRINK APPS

GETTING THE KIDS INVOLVED IN FOOD IS A FUN AND EFFECTIVE WAY OF ENCOURAGING THEM TO EAT HEALTHIER, LEARN TO COOK AND UNDERSTAND MORE ABOUT WHAT THEY EAT. HERE’S OUR TAKE ON FIVE OF THE BEST APPS FOR COOKING WITH THE WHOLE FAMILY Hello Cupcake!

- By Culinate, Inc.

FREE

This app is full of simple, fun and creative cupcake recipes that any adult can appreciate and designs that children will love.

Each recipe is illustrated and comes with an ingredients list, step-by-step instructions, video demonstrations and adorable animations of a variety of characters.

Voiceovers provide useful hints when trying out a host of colourful options, which are a joy for the whole family to make and to eat.

Nicolas’ Garden

- By AppMatrix Inc.

Great British Chefs Kids

FREE

- By Great British Chefs Ltd If you’re running out of ideas of how to entertain the kids, this will help get the creative juices flowing.

The Great British Chefs have cooked up an app with more than 100 recipes that will keep the children entertained for hours on end. From fullblown meals like the ‘Pizza Hearts’ to healthy snacks like the ‘Choux Caterpillar’, the possibilities for tasty treats are endless.

FREE

Here’s a healthy eating app made by kids, for kids.

Created by nine-year-old entrepreneur Nicolas Come, it’s family friendly and a breeze to navigate, encouraging children from the age of five to 15 to get involved with healthy eating and cooking. Through making shopping lists, exploring different produce and trying selected recipes at home, youngsters and parents alike can discover how healthy eating can be fun, inviting and engaging.

LaLa Lunchbox

FREE

- By LaLa Lunchbox, LLC Designed for both children and parents, this handy planner allows fussy eaters to find lunches that will make everyone happy.

Children have the option to select which items from each food group they like, ensuring that a wellbalanced meal is created. This is then turned into a shopping list, followed by a selection of recipes for the parents to use, making wasted food a thing of the past.

Recipe, Menu & Cooking Planner -

By Pepperplate Inc.

FREE

Taking the kids on the weekly shop is a great way to get them actively interested in food. This easy-touse guide allows you to either download recipes, pick them off the inbuilt recipe store, or even enter your own. It then generates a shopping list for you every week, so you can start eating healthier, homemade meals with less fuss at the touch of a button.

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GADGETS

GOURMET GADGETS & GIZMOS PLANNING THE PERFECT DINNER PARTY CAN BE AN EXCITING BUT STRESSFUL EXPERIENCE. TO HELP YOU MAKE THE MOST OF YOUR FOODIE SOIRÉE, WE’VE PUT TOGETHER AN ASSORTMENT OF CUTTING-EDGE TOOLS AND BEAUTIFUL KITCHENWARE THAT WILL GIVE THE WHOLE EVENING THAT ‘WOW’ FACTOR

LA CORNUE

CHÂTEAU GRAND PALAIS 180 Available nationwide from £26,150 www.lacornue.com

If you’re looking for a cooker that will turn heads at your next gathering, then this gorgeous centrepiece will make your kitchen the talk of the town. The Grand Palais is the crown jewel of the renowned French La Cornue range, boasting two vaulted ovens (one gas, one electric), two large hotplates and two large solid brass burners on either side. The classic design is available in brushed stainless steel or beautiful porcelain enamel, while the unique vaulted ceiling creates natural heat convection, enveloping food with a constant temperature.

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SUB-ZERO WINE CABINET £11,250 from www.johnlewis.com

No dinner party would be complete without a quality bottle of wine, chilled at just the right temperature. Show off your collection in style with this eye-catching display case, which is made of stainless steel with a full-view glass door. oft lighting allows you to aunt up to 1 of your pri e bottles under an attractive glow, laid out on 1 attractive cherry wood shelves. ouchpad controls make it easy to set the correct temperature and ideal humidity levels prevent corks from drying out, so you can pour the perfect glass every time.

LAKELAND MULTICHEF £399.99 from www.lakeland.co.uk

Whether you’re chopping, grating, blending or mixing, this all-in-one appliance will make light work of your food prepping and cooking needs for when your dinner guests arrive. ow you can make sauces and soups, steam pasta, mix pastry or even cook up a mouthwatering stir fry all in one appliance, eliminating the fuss of excessive pots and pans or balancing tricky cooking times at the last minute. t also comes with a cooking basket, steam accessory, mixing tool and heat-resistant spatula and will soon take pride of place on your worktop for all to see.

SAGE

BY HESTON BLUMENTHAL SMART SCOOP ICE CREAM MAKER £349.99 from www.houseoffraser.co.uk

When it comes to a show-stopping dessert, you can’t beat your own batch of homemade ice cream. porting a brushed metal finish, the mart coop will keep your batch at the right consistency for up to three hours with a handy keep-cool function. here are 1 hardness settings included, from sorbet and frozen yoghurt to gelato and ice cream, plus an automatic sensor that lets you know when it s ready, so you can focus on entertaining friends and family while it does the hard work for you.

ATELIER DU VIN L’ARTISTE VERTICAL LEVER CORKSCREW £134 from www.amara.com

With its unique and modern shape, the Atelier du Vin L’Artiste is every budding sommelier s dream come true. t s designed to fit any bottle s neck to open your red, white or ros of choice uickly and efficiently, while its sleek curves and enigmatic shape ensure easy handling for any occasion. Additionally, a stylish chrome finish makes it an ideal gift for wine lovers everywhere far more than just a novelty gadget, this is an expertly crafted, functional tool that will have your guests applauding at the pop of every cork.

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CUSTOMER REVIEWS

YOUR

FEEDBACK WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS

THE CHASER INN Shipbourne, Kent

@thechaserinn www.facebook.com/TheChaserInn

THE LITTLE BROWN JUG Chiddingstone Causeway, Kent

@LittleBrownJug1 www.facebook.com/littlebrown.jug.52

“Lovely meal tonight, 1st time for us @thechaserinn. We’ll be back. Yummy Sticky Toffee Pud!”

“@LittleBrownJug1 thank u so much for a lovely afternoon in one of your huts, great food & service #sundayfunday”

Javabean Café @JavabeanTW, Twitter

Fabulous @KrispyKremexxx, Twitter

“Been here before so expectations were high...and The Chaser delivered. Superb food and excellent portions.

The fish and chips were obscenely large but delicious.

Happy days”

““Excellent atmosphere, service, menu choice and quality of the food.

Have eaten here 3 times and not been disappointed”

Davefromdownunder, Trip Advisor

jvstNorthamptonshire, Trip Advisor

THE MARK CROSS INN Mark Cross, East Sussex

@TheMarkCross www.facebook.com/TheMarkCross “@TheMarkCross @DavidWestbrooke had a great time again – always do! Thank you!”

Lucy Westbrooke @LucyWestbrooke, Twitter

“Had an excellent lunch at this restaurant. Good menu with some unusual dishes that were well presented and delicious. Very good service and the staff made us feel very welcome and were most helpful. Would definitely visit again” Grahamcc, Trip Advisor

THE FARM @ FRIDAY ST Eastbourne, East Sussex

@farmfridayst www.facebook.com/farm.fridaystreet “Had put Beefeater in Eastbourne into the internet and it sent us here. It’s not been a Beefeater for years apparently, but looked very nice from outside. Good atmosphere, delicious food and very friendly and helpful staff.”

Maria C, Trip Advisor

“Wow… I cannot fault our visit here at all. The waitresses were attentive and very friendly. The food was excellent and we all thoroughly enjoyed our meal! My only negative being paying £5 for a pint of Peroni…” Zoe N, Trip Advisor

THANK YOU TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS. DON’T FORGET TO FOLLOW US ON TWITTER @WHITING_HAMMOND OR LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND

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THE CRICKETERS INN

FOOD FOR THOUGHT

Meopham, Kent

@Cricketers_Inn www.facebook.com/cricketers.inn “We had a family lunch at The Cricketers and had a really great time, especially as the food and the service were of such a high standard. The restaurant staff all appeared to be very young, but were very attentive, polite and did everything they could to make us feel special. ” Dennis U, Trip Advisor

“The prices are very reasonable for the quality of food, which is freshly cooked and really tasty. There are many choices for vegetarians, which is refreshing for a pub/restaurant menu. The staff were a credit to the restaurant, very friendly and efficient. I will definitely return” DPKent, Trip Advisor

STANMER HOUSE Brighton, East Sussex

@StanmerHouse www.facebook.com/StanmerHouse “Just visited @StanmerHouse for the first time ever for tea and cakey buns. ‘Twas lovely & it’s 15 mins from me… Could be a problem!”

Natasha Bailie @natashabailie, Twitter

“We came here for an informal family celebration and it was everything we hoped for. The setting is very attractive, the food was excellent with generous portions and the service was friendly and attentive.”

DayTripperNorthEast, Trip Advisor

THE KINGS HEAD Sevenoaks, Kent

@Kings_Head_BG www.facebook.com/kingsheadbg “We enjoyed #SundayRoast at the @Kings_Head_BG. Their Triple Chocolate Brownie is delightful. Who else has been? #kentlife” The Best of Kent @KentSecrets

“Loved the interior, which felt very cosy and inviting. The menu was great – difficult to make a choice. Enjoyed the food. The service was very good and our waitress made a real effort to make us feel welcome.”

RandMHerts, Trip Advisor

As always, we’re thrilled to receive such positive reviews from our customers, but also appreciate any suggestions that can help us make your next visit even more memorable than the last. Here, we present some helpful tips on how to improve our overall service

The Cricketers Inn “Good, varied menu and good choice of wines to go with your meal, but £7-40 for an average Rioja is expensive and portions are very small and very expensive when compared to the competition – more a fashionable place to eat than somewhere to go when hungry. Staff were OK, but a bit young and inexperienced.”

Tarrb 1, Trip Advisor

Stanmer House “Good food, live music (first Sunday of the month) and a lovely building, but one bar with one till led to a 30-40-minute queue, which was ridiculous. They seemed well staffed, but the organisation was crazy...

A few small, simple changes would make this a lovely experience, but as it was we probably spent half the time we would have done there, had the bar queuing not put us off. Next time we will take our own drinks (seriously!)”

Adrian M, Trip Advisor

The Kings Head “Having eaten at The Cricketers in Meopham several times and once at The Kings Head, this visit was most disappointing. The atmosphere, service and ambience were excellent – we had the large and small fish, chips and peas.

The batter on the fish was soft and stodgy and was either undercooked and/or the cooking oil was not hot enough.

Our issues were accepted and advised to the kitchen.”

Mike B, Trip Advisor

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TWEET TO WIN! WHERE DO YOU READ YOUR COPY OF GASTRO?

It might be at home, on your lunch break or at the bar of your local W&H pub. Wherever it is, we want to hear from you! We’re giving one lucky reader the chance to win a delicious three-course meal for four (including two bottles of house wine for the table) at one of our award-winning pubs and restaurants – absolutely free!

To be in with a chance of winning this fantastic prize, worth up to £15O, all you have to do is post a ‘selfie’ of you reading Gastro magazine on the Twitter or Facebook page of your venue of choice and you’ll be automatically entered into the prize draw. The best selfie will be announced on the official Whiting & Hammond Twitter and Facebook pages, as well as in the next issue of Gastro. It’s that simple! So, get posing, following, liking and tweeting and you could be enjoying a complimentary meal on us at a W&H pub near you! Closing date for entries is Friday January 2 2O15.

TO POST YOUR SELFIE ON YOUR NEAREST OR FAVOURITE VENUE’S SOCIAL MEDIA PAGE, SIMPLY FOLLOW US ON TWITTER, LIKE US ON FACEBOOK OR VISIT OUR WEBSITES:

WHITING & HAMMOND www.whitingandhammond.co.uk www.facebook.com/ whitingandhammond @Whiting_Hammond

THE LITTLE BROWN JUG (Chiddingstone Causeway, Kent) www.thelittlebrownjug.co.uk www.facebook.com/littlebrown.jug.52 @LittleBrownJug1

THE FARM @ FRIDAY STREET (Eastbourne, East Sussex) www.farmfridaystreet.com www.facebook.com/farm.fridaystreet @farmfridayst

STANMER HOUSE (Brighton, East Sussex) www.stanmerhouse.co.uk www.facebook.com/StanmerHouse @StanmerHouse

THE CHASER INN (Shipbourne, Kent) www.thechaser.co.uk www.facebook.com/TheChaserInn @thechaserinn

THE MARK CROSS INN (Mark Cross, East Sussex) www.themarkcross.co.uk www.facebook.com/TheMarkCross @TheMarkCross

THE CRICKETERS INN (Meopham, Kent) www.thecricketersinn.co.uk www.facebook.com/cricketers.inn @Cricketers_Inn

THE KINGS HEAD (Sevenoaks, Kent) www.kingsheadbesselsgreen.co.uk www.facebook.com/kingsheadbg @Kings_Head_BG

NOT ON TWITTER OR FACEBOOK? NO PROBLEM – SIMPLY EMAIL YOUR SELFIE, ALONG WITH YOUR NAME, ADDRESS, CONTACT TELEPHONE NUMBER AND VENUE OF CHOICE TO OFFICE@WHITINGANDHAMMOND.CO.UK

GOOD LUCK AND WE LOOK FORWARD TO RECEIVING YOUR ENTRIES! TERMS AND CONDITIONS he winner will be tagged on acebook or witter or notified by email and Whiting ammonds decision is final. he pri e is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. nly one entry per person will be accepted. nly one meal for four is available, which must be taken within three months of the winner being notified, excluding public holidays. f you are entering via email, venue preference must be stated in your correspondence. o cash pri e alternative will be offered.

Winners may be asked to take part in publicity photos relating to the competition. erms and conditions apply. n the unlikely event that the pri e as stated above is not available, Whiting ammond reserves the right to offer a pri e of similar value. f you do not wish to be contacted in the future by Whiting ammond or any other affiliated brand, please send an email stating this to office whitingandhammond.co.uk with the sub ect line astro elfie ompetition. lternatively, state this in written correspondence addressed to Whiting

ammond, he ittle rown ug, hiddingstone auseway, onbridge, ent

11

.

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RECRUITMENT

THE NEXT GENERATION OF CHEFS

HERE AT WHITING & HAMMOND, WE’RE ALWAYS ON THE LOOKOUT FOR THE NEXT GENERATION OF GREAT CHEFS. WORKING CLOSELY WITH THE NATIONAL APPRENTICESHIP SERVICE AND EXPERIENCED LEADERSHIP AND MANAGEMENT SPECIALISTS, STRAIGHT A TRAINING, WE LAUNCHED OUR VERY OWN APPRENTICESHIP SCHEME IN 2O12, WHICH STRIVES TO BRING FRESH YOUNG TALENT INTO OUR BUSINESS

O

ur aim is to continuously have two apprentice chefs in each of our seven pubs and restaurants, where they can gain a Level 2 Diploma in Professional Cookery and learn the essential skills they need to thrive in our industry. The first year was a resounding success, culminating in the presentation of a commemorative company award to each of the qualifiers.

On the job training is provided during a one-year contract, with no college or day releases necessary, and our budding chefs are given the opportunity to achieve the standards required to gain the qualification. The content is customised to our menus, so aspiring cooks will learn to make award-winning dishes, with potential to stay on once the year-long programme has been completed.

To begin their training, all apprentices attend a teambuilding day for a customised induction, where they can meet and get to know their fellow chefs and develop their

own support network. Now in its second year, the scheme has played host to some terrific inter-pub competitions, including 2O13’s Light Bite Challenge, which saw the winner’s dish featured on all the menus across the entire W&H group.

Apprentices are coached on the job by their Head Chef in each of the pubs, who work alongside the tutors of Straight A Training to provide the very best in industry guidance. In addition to kitchen support, we also promote our apprentices into more senior in-house, non-cookery roles, such as Hospitality Supervision and Front of House positions.

We are determined to see more youngsters move into and succeed in the catering industry and are dedicated to nurturing the professional and leadership potential of our apprentices. Their continuing support and development is invaluable to both our business and our industry as a whole, enabling us to look to the future and ensure

the hospitality trade remains an exciting, inviting and thriving environment for up and coming chefs.

“Bringing in young apprentices to our company is a key part of our talent development,” says W&H’s MD Brian Whiting.

“By establishing our own apprenticeship scheme, we are able to customise the training to suit our style at the same time as creating a career pathway within our business. These apprentices are our next generation of chefs.”

If you’re under 25 years of age, have a passion for food and are interested in applying for the scheme then contact: Mrs Terry Turner, HR Manager The Little Brown Jug Chiddingstone Causeway Tonbridge Kent TN11 8JJ or email your CV to terry.turner@whitingandhammond.co.uk WINTER 2014

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SUPPLIERS LISTING WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS AND ADVERTISERS ADRIAN MECKLENBURGH

I.A.HARRIS

www.mecklenburghdrinksolutions.co.uk / 01622 769 760

www.iaharris.co.uk / 0207 622 7687

ASPALL CYDER

KRIEDER

www.aspall.co.uk

www.krieder.com / 01892 619 721 / info@krieder.com

BALDWINS TRAVEL

LAKELAND

01892 511 999 / tw@baldwins-travel.co.uk

www.lakeland.co.uk / 01539 440 561

BG BENTON

LARKINS

www.bgbenton.co.uk / 01892 767 276

BRITVIC SOFT DRINKS LTD www.britvic.co.uk

CACTUS KITCHENS www.cactuskitchens.co.uk / 020 7091 4800

COOPER BURNETT www.cooperburnett.com / 01892 515 022

CPL TRAINING www.cpltraining.co.uk / 0151 650 6910

CURRYKIT www.currykit.com / 0844 474 4754

ELLIS OF RICHMOND www.ellisofrichmond.co.uk / 0208 744 5550

ENVIRONMENTAL CONTRACT SERVICES 0800 032 8545 / info@e-c-s.net

FENTON CHANDLER www.fentonchandler.co.uk / 01252 851 726

FREEDRINKS – ZEO www.drinkzeo.com / 0207 268 3015

FROBISHERS www.frobishers.com / 01392 825 333

FULLER’S

www.facebook.com/larkinsbrewery / 01892 870 328

LOCH ASSOCIATES www.lochassociates.co.uk / 01892 773 970

MOONS GREEN www.moonsgreen.co.uk / 01797 253 807

PENSHURST FINE FOODS 01892 664 044

POTTS LTD www.potts.ltd.uk / 01732 848 444

RUSBRIDGE www.rusbridgefamilybakery.co.uk / 01892 528 328

SALCOMBE DAIRY www.salcombedairy.co.uk / 01732 851 523

SPIRE www.momentumorthopaedics.co.uk / 01892 741 140

STONEPITTS FARM www.stonepitts.com / 01732 763 123

SHIPBOURNE FARMERS’ MARKET www.kfma.org.uk/shipbourne / 01732 833 976

THE GYM www.the-gym.co / 01892 548 700

THE ORIGINAL POP-UP FESTIVAL COMPANY

www.fullers.co.uk / 020 8996 2000

www.popup-festival.co.uk / 0800 083 8368

GARY A. SARGEANT FCA

THE WELLS ICE CREAM COMPANY

www.gary-sargeant.co.uk / 01322 614 681

www.thewellsicecreamcompany.webs.com / 07736 277 885

GREENE KING

TREVOR MOTTRAM

www.greeneking.co.uk / 01284 763 222

www.trevormottram.co.uk / 01892 538 915

HAYWARDS BUTCHER

TRINITY THEATRE

www.haywardsbutchers.co.uk / 01732 355 611

www.trinitytheatre.net / 01892 678 678

HENRY PAUL FUNERALS

VAN BULCK

www.henrypaulfunerals.co.uk / 01892 825 505

www.vanbulck-beers.be / O1892 5O6 953

HR ADVISE ME

VENNERS LTD

www.hradvise.me / 0844 225 4077

www.venners.co.uk / 01279 620 820

HT WHITE & CO. LTD

ZONAL

www.htwhite.com / 01323 720 161

www.zonal.co.uk / 0131 477 8200

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Photograph by Sam Yardley

LAST ORDERS

A WORD FROM THE TOP

A

nd so we’ve come to the end of another summer… As I sit here writing a few closing words for our latest edition, I’m delighted to inform you that we’ve just won Best Employer in Hospitality 2O14 for Small Group Pubs and Bars at the Caterer Best Employer Awards. Not only did we win our category, but we were also named third best in the top 6O hospitality employers in the country! As you can imagine, we’re ecstatic and humbled to have won such a prestigious award.

I’m sure you’re starting to think about Christmas and there’s a lot in this issue to help you with ideas for what to buy and where to hold your festive celebrations. Don’t leave it too late to book your Christmas party or your New Year’s Eve event! You may also be interested to know that we’ve launched our Whiting & Hammond gift cards, which could make an ideal present for friends and family (see p.96 opposite).

I have to report what a fantastic time we had on Tax Equality Day on September 24. It was a great way of spreading the word on how unfair VAT is levied on this industry as opposed

to supermarkets. If you would like to find out more about Jaques Borels’ VAT Club, please visit www.vatclubjacquesborel.co.uk, which will give you some more insight into our plight.

The only sadness I have to report is losing The Old Dunnings Mill in East Grinstead (see p.9 for my letter outlining what happened).

It’s with a heavy heart that we’ve lost and left this pub, but we will, without doubt, bounce back and be searching for a new site in the not too distant future. Feel free to let me know of any venues you think might suit our company. I’m sure we could come up with an excellent reward if the right place was to come along!

I really hope you’ve enjoyed our latest edition of Gastro; I think it’s our best yet. I will leave you all by wishing you a very Merry Christmas and a Happy New Year. I hope Father Christmas brings you everything you wished for.

I’m off to the pub!

Cheers,

Brian Keeley Whiting MD

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MAKING THAT BOOKING All the names and numbers you’ll need to get in touch with Whiting & Hammond...

THE LITTLE BROWN JUG

THE KINGS HEAD

Chiddingstone Causeway,

Westerham Road, Bessels Green,

Tonbridge, Kent TN11 8JJ

Sevenoaks, Kent TN13 2QA

Managers: Janet Webb and Tyson Marshall

Manager: Paul Giles

Head Chefs: Simon Haywood and Steve Ednie

Head Chef: Jonny Gain

Tel: 01892 870 318

Tel: 01732 452 081

Email: enquiries@thelittlebrownjug.co.uk

Email: enquiries@kingsheadbesselsgreen.co.uk

Website: www.thelittlebrownjug.co.uk

Website: www.kingsheadbesselsgreen.co.uk

THE CHASER INN

THE MARK CROSS INN

Stumble Hill, Shipbourne,

Mark Cross,

Tonbridge, Kent TN11 9PE

Nr Tunbridge Wells,

Manager: Craig White

East Sussex TN6 3NP

Head Chef: Daniel Curtis

Manager: Kiran Shukla

Tel: 01732 810 360

Tel: 01892 852 423

Email: enquiries@thechaser.co.uk

Email: enquiries@themarkcross.co.uk

Website: www.thechaser.co.uk

Website: www.themarkcross.co.uk

THE CRICKETERS INN

THE FARM @ FRIDAY STREET

STANMER HOUSE

Wrotham Road, Meopham,

15 Friday Street, Langney,

Stanmer Park, Brighton,

Gravesend, Kent DA13 0QA

Eastbourne, East Sussex BN23 8AP

East Sussex BN1 9QA

Manager: Scott Hawkes

Manager: Paul Worman

Manager/Acting Head Chef: Simon McLoughlin

Head Chef: Darren Collins

Head Chef: Neil Parfitt

Events Manager: Rebecca Weller

Tel: 01474 812 163

Tel: 01323 766 049

Tel: 01273 680 400

Email: enquiries@thecricketersinn.co.uk

Email: enquiries@farmfridaystreet.com

Email: enquiries@stanmerhouse.co.uk

Website: www.thecricketersinn.co.uk

Website: www.farmfridaystreet.com

Website: www.stanmerhouse.co.uk

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