Gastro Magazine Autumn 2014 by One Media

O S EE OU FR E H

GASTRO

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

MEMORABLE FLAVOURS Embrace your inner child with a great new sauce

CYDER HOUSE RULES How Aspall Hall is putting apples back on the map

HELP OUR HEROES

What you can do to protect the UK’s farming heritage

BREAKFAST OF KINGS All the apps and gadgets you’ll need to start your day

JOURNEY’S END

We visit South Africa’s premium wine estate

MOVIE MEALS

Our favourite foodie ﬁlm moments revealed

EXCLUSIVE

ISSUE 6 AUTUMN 2014

TOM KITCHIN

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Why the Michelin starred chef shares our passion for home grown produce

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PHOTOGRAPH: SAM YARDLEY

WELCOME

What’ll it be, then?

hat better way to round off the warmer months

Chef, James Moyle-Rosser, will once again be taking you

will never fail to impress. If you’re a real ﬁlm buff then

than with a brand new edition of Gastro? As

behind the scenes to discover the secrets of one of our

you’re bound to love our pick of 1O of the best movie

most appetising options.

meals of all time – everyone has their favourite scenes

always, this issue is jam-packed with plenty of your favourite foodie features, along with some new additions

We’ll be keeping you updated with all the latest

from beloved classics, which got us thinking about which

news and goings-on from the world of Whiting &

ones would stand up in the gourmet hall of fame. Have

Things have certainly been busy in our part of the

Hammond and introducing you to some more key

your most cherished moments been mentioned?

world lately, as our eighth pub, The Kings Head in Bessels

members of our team. Gastronomic gurus can get

Green, has well and truly found its feet and become a top

their ﬁll of seasonal tips, plus all you discerning

hosting this year, check out the highlights by browsing

choice among our customers. We’ve also been hosting a

connoisseurs out there can take your pick of some of

through some of our social snapshots. If you haven’t

number of exciting events, including our renowned beer

the best culinary trips, products and experiences that

been able to make any so far, fear not, as there are plenty

festivals, which continue to bring together friends and

will keep you busy until winter.

more dates to put in your W&H diary.

to see you through the more autumnal times ahead.

family from far and wide.

Elsewhere, we head to South Africa to explore the

For a glimpse of some of the great events we’ve been

Gastro is your one-stop shop for all things

Journey’s End estate, where some of our most palate

ﬂavoursome in Kent and Sussex, but don’t just take my

an exclusive interview with Michelin starred chef Tom

pleasing wines are produced. Also, join us as we meet the

word for it – read on and ﬁnd out for yourself!

Kitchin, who tells us how the Scottish food revolution

man behind Must-Chup, a new and exciting condiment

is showing no signs of slowing and offers one of his

that’s been taking our patrons by storm, and ﬁnd out

delicious recipes for you to make at home.

what you can do to support British farmers as we get

To kick off the magazine this time round, we’ve got

Budding chefs will enjoy our usual roundup of mouthwatering W&H dishes to try their hand at too. From

Cheers,

to know some of our ﬁnest foodie heroes at the Royal Agricultural Benevolent Institution.

succulent barbecue pulled pork to braised oxtail ravioli,

Planning the perfect breakfast? Then look no further

these fantastic meals will have your stomach rumbling

than our latest apps and gadgets, which include some of

before you’ve lit the stove. What’s more, our Executive

the best products to help you create a morning meal that

Brian Keeley Whiting MD P.S. As usual, my ﬁnal thoughts can be found on p.97.

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Contents

34 {

INCREDIBLE

JOURNEYS

}

30 44 {

CYDER HOUSE RULES

}

AN EXCITING TIME FOR BRITISH {“IT’S FOOD } 25 AND BRITISH CHEFS”

- FRONT OF HOUSE Catch up on the latest news from the world of W&H

- THE EIGHT WONDERS Get to know our award winning gastro pubs

- W&H EVENTS Key dates to remember over the coming months

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

25 - TOM KITCHIN The Michelin starred chef goes from nature to plate

30 - MY FAVOURITE DISH Try your hand at a top pick from the W&H menu

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

- INCREDIBLE JOURNEY We head to South Africa for some wonderful wines

- FOODIE FACTSHEET Titillate your taste buds with this tantalising trivia

- MOVIE MEALS Our top foodie moments from the silver screen

- CYDER HOUSE RULES Find out how Aspall is bringing apples back

- BREAKFAST AT W&H Great food that’s worth getting out of bed for

- LOYALTY CARD Save money with the popular incentive scheme

- MEET THE TEAM Say hello to some key members of our family

- HOME SWEET HOME Fabulous dishes to try from the comfort of your kitchen

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76 - FISHY BUSINESS Our Executive Chef goes in search of perfection

78 - SOCIAL SNAPSHOTS

GASTRO

Check out some of our favourite summer photos

85 - APPY EATER How your smartphone can help you cook up a storm

86 - GOURMET GADGETS Essential tools to make the most of your breakfast

88 - YOUR FEEDBACK The latest online buzz about our pubs and restaurants

- 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

Editor – Richard Moore rmoore@markerstudy.com Deputy Editor – Frederick Latty ﬂatty@markerstudy.com Designer – Dom Prevost dprevost@markerstudy.com Junior Designer - Xela Ruy xruy@markerstudy.com Production Co-ordinator – Phil Glover pglover@markerstudy.com

Commercial Team

Gemma Hak - ghak@markerstudy.com Alice Harding - aharding@markerstudy.com Patsy Kelly - pkelly@markerstudy.com Clara Higgs-Prosser - chprosser@markerstudy.com Morten Lindholm - mlindholm@markerstudy.com Marketing Manager - Laura Plane lplane@markerstudy.com Marketing Executive - Sarah Frame sframe@markerstudy.com Publishing Director - Nick Moore nmoore@markerstudy.com

MEMORABLE {FLAVOURS } 64

Contributors Sam Yardley Kim Brett Valentin Heyde Valerie Thacker Marc Millar FitzGerald Photographic Peter Sheppard Tina Chatﬁeld Photography

58 - JUST A PERFECT DAY A Sussex couple’s dream wedding at Stanmer House

Cover Image: Marc Millar

- FIVE OF THE BEST Get creative with these fabulous kitchen additions

- MEMORABLE FLAVOURS Meet the local man behind a cracking new condiment

67 - FOODIE HEROES What you can do to protect our agricultural heritage

73 - FARMERS’ MARKETS Support your traders through this handy listings page

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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

TASTY INCENTIVE Good news for our customers, who will be able to take advantage of discounted food bills across all W&H sites come September. In support of Tax Parity Day on Wednesday September 24, which aims to reduce VAT in pubs, bars and restaurants, we will be knocking 7.5% of the standard 2O% VAT rate off our food prices for one day only. Our involvement in the campaign for a second year running follows an appeal to local MPs by MD Brian Whiting, who, along with other local publicans, is aiming to reduce VAT throughout the hospitality industry in response to the disparity between pubs and supermarkets. Here’s a copy of his letter to those MPs... www.vatclubjacquesborel.co.uk

To whom it may concern, I write to ask for your support for a cut in VAT from 2O% to 5% in restaurants, pubs, bars and hotels. At the moment there is a significant disparity between the zero rate of VAT on food and beverage sales in supermarkets and the 2O% VAT rate for sales in pubs and restaurants. On Wednesday September 25 2O13 the VAT Club Jacques Borel organised Tax Parity Day and on Wednesday September 24 2O14 it will be repeating this day of action. Tax Parity Day last year was an outstanding success, with some 15,OOO outlets joining in to support the campaign and secure a fair and equitable VAT rate for hospitality services in the UK. Whiting & Hammond joined in 2O13 and will be joining again in 2O14. The pubs and restaurants taking part saw an average increase of 2O% in their sales and it proved how popular a VAT cut would be and how it would benefit the local businesses involved. Hospitality services support over two million jobs in the UK and are highly price-sensitive. A reduction in VAT would feed through to lower prices, stimulating demand and creating a significant number of new jobs, particularly for young people seeking their first step on the employment ladder. It would help to sustain local communities and regenerate town centres. The difference that currently exists between the VAT treatment of supermarket sales compared to sales of food and beverages in pubs, restaurants and hotels is simply unfair and something has to be done about it. Supermarkets have the audacity to brand a selection of their products as ‘Gastro Pub Style’ in direct competition to us. Alongside this, they run campaigns encouraging their customers to eat in for £1O as opposed to dining out, where they have the additional 2O% VAT on their bill. Whiting & Hammond is a group of eight pubs that has been in business for 11 years. From a standing start we now employ 337 staff and over the last 12 months we have paid £1,16O,374 in VAT alone. If a percentage of this huge figure was freed up, we would definitely look to open up additional sites, thus creating more jobs, which in turn would support the local community. I would be grateful, therefore, if you could write to the Chancellor of the Exchequer, George Osborne MP, to bring the matter to his attention. Yours faithfully,

Brian Keeley Whiting Managing Director

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NEWS

CRICKETERS CHRISTMAS

A W&H manager has been presented with an award for his efforts in supporting the local community. Paul Giles, formerly Manager at The Cricketers Inn in Meopham, but now residing at The Kings Head in Bessels Green, received a Community Award from the Meopham Parish Council. The honour was in aid of the measures taken by Paul and the Cricketers team to ‘save Christmas’ last year for a number of local residents who had lost power following some of the worst storms in years. Parish Councillor Peter Hasler, who recommended us for the award, was among the people whose day was brightened by the complimentary feast laid on for those in need at the local St John’s Church Hall in Meopham. We are certainly very proud of Paul and the team and hope you will join us in congratulating him on his achievement! www.thecricketersinn.co.uk

POOFEST* BREW Here at W&H we’re always keen to support our pubs’ surrounding areas. To that end we will be stocking a special beer in honour of a fantastic event happening not far from The Little Brown Jug and The Kings Head. Held on Saturday August 3O, Poofest* is a ‘not for proﬁt’ charitable music festival in the village of Pootings, Kent, which showcases the wealth of local musical talent on offer from around Kent and Sussex. The Kings Head will be serving Poobe*r, which has been specially madeS by Westerham Brewery for the occasion, to show our support of the organisation and its efforts in raising money for various charities both locally and around the world, including New Futures Nepal and the St James’s Place Foundation. www.poofest.co.uk

AND THE WINNER IS... Congratulations to Michelle Pitkin from Crowborough, the lucky winner of our most recent competition, who not only enjoyed a fantastic meal for four at The Farm @ Friday Street in Eastbourne, but was also treated to an amazing pamper package courtesy of The Gallery in Tunbridge Wells – absolutely free! Keep an eye out for details of our latest competition on p.91.

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EightWonders OFF WHITING & HAMMOND

Introducing our award winning pubs and restaurants

THE CHASER INN Location: Shipbourne, Kent Opened: Summer 2003 Indoor covers: 149 Outdoor covers: 104 Ales: 5 Staff: 48 Additional features: Three open log fires and one log burner Signature dessert: Banoffee pie – chocolate sauce – honeycomb pieces

“The food was among the best we’ve had anywhere...absolutely delicious. Thoroughly recommended!!!”

THE OLD DUNNINGS MILL Location: East Grinstead, West Sussex Opened: October 2004 Indoor covers: 150 Outdoor covers: 100 Ales: 4 Staff: 30 Additional features: Original working watermill next to a tranquil stream in the pub’s garden

BEER FESTIVAL: September 12-14

Signature dessert: Waffle stack with a choice of three toppings – white chocolate sauce – toffee sauce – ice cream – maple syrup – caramelised banana

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EightWonders

FOOD - FAVOURITE DISH

OFF WHITING & HAMMOND

Introducing our award winning pubs and restaurants

THE LITTLE BROWN JUG (Head Office)

Location: Chiddingstone Causeway, Kent Opened: April 2006 Indoor covers: 155 Outdoor covers: 200+ Ales: 4 Staff: 33 Additional features: Unique ‘hut’ facilities for outside dining and a play area for children

BEER FESTIVAL: October 3-5 (Oktoberfest)

Signature dessert: LBJ sundae (to share between 2/3) – chocolate ice cream – Chantilly cream – chocolate sauce – sticky toffee and brownie pieces (also available for one person)

THE MARK CROSS INN Location: Mark Cross, East Sussex Opened: September 2006 Indoor covers: 167 Outdoor covers: 150 Ales: 5 Staff: 40-45 Additional features: Stunning Sussex countryside views and an outdoor play area for children Signature dessert: Lemon assiette (variable by season)

“The Mark Cross Inn restored our faith in the local pub. We shall be back to enjoy the spectacular view”

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EightWonders OFF WHITING & HAMMOND

Introducing our award winning pubs and restaurants

THE FARM @ FRIDAY STREET Location: Eastbourne, East Sussex Opened: December 2007 Indoor covers: 180 Outdoor covers: 84 Ales: 5 Staff: 27 Additional features: A large mezzanine, referred to as The Gallery, which can fit up to 50 guests for private functions and celebrations Signature dessert: Death by Chocolate – warm chocolate brownie – Belgian chocolate ice cream – hot chocolate sauce BEER FESTIVAL: August 8-10

THE CRICKETERS INN Location: Meopham, Kent Opened: Summer 2010 Indoor covers: 110 Outdoor covers: 125 Ales: 5 Staff: 46 Additional features: Large York stone patio area to the rear and additional patio area overlooking the cricket green at the front Signature dessert: Earl Grey and lemon infused cheesecake – raspberry jellies – raspberry sorbet BEER FESTIVAL: August 29-31

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EightWonders

FOOD - FAVOURITE DISH

OFF WHITING & HAMMOND

Introducing our award winning pubs and restaurants

STANMER HOUSE Location: Stanmer Park, Brighton, East Sussex Opened: November 2011 Indoor covers: 400 Outdoor covers: 500 Ales: 3 Staff: 35 Additional features: Two ceremonial rooms, seven function rooms, three restaurants and one coffee shop – the only one of our venues that offers wedding and conference facilities Signature dessert: Ice Mandarin parfait served with a vanilla and orange compote “Great service, great food and excellent location. I will certainly be dining here again”

THE KINGS HEAD

PHOTOGRAPHY BY SAM YARDLEY

Location: Bessels Green, Sevenoaks, Kent Opened: March 2014 Indoor covers: 100 Outdoor covers: 100 Ales: 6 Staff: 50-60 Additional features: Unique ‘hut’ facilities for outside dining Signature dessert: ‘Queens Pudding’ – baked brûlée with Victoria sponge running through it, topped with jam and meringue

For full contact information and details on how to book a table at each of our venues, see p.98 AUTUMN 2014

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EVENTS

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

AUGUST Monday 11-Sunday 17: National Afternoon Tea Week Join us as we celebrate the most quintessentially British pastime by indulging in some cracking cakes, sumptuous scones and terrific teas! Check with your local W&H site for further information

SEPTEMBER BRIGHTON & HOVE FOOD AND DRINK FESTIVALS Saturday 6-Sunday 7: Sussex and the World Market on Hove Lawns Saturday 13-Sunday 14: Big Sussex Market on New Road Catch the Stanmer House team two weekends in a row at these brilliant food and drink festivals, located down on the seafront and in the centre of Brighton - they’re guaranteed to be great family days out at the seaside!

Saturday 20-Sunday 21: Pantiles Harvest Food Festival Come and visit the teams from The Little Brown Jug and The Mark Cross Inn, who will be offering up some tasty delights among the hustle and bustle of The Pantiles market stalls in Tunbridge Wells

Saturday 20-Sunday October 5: Love British Food Fortnight Once again we will be promoting everything that’s great and good about British food, showing our support and partnership with the Love British Food campaign throughout the two weeks. Keep an eye out for some fantastic and exceptionally British dishes on our menus!

OCTOBER Friday 31: Halloween It’s that time of year again, so make sure you check with your local W&H site to find out what ghoulish treats they will be offering this All Hallow’s Eve

FESTIVALS August 8-10: The Farm @ Friday Street August 29-31: The Cricketers Inn September 12-14: The Old Dunnings Mill October 3-5: The Little Brown Jug (Oktoberfest) For more information on our upcoming events visit www.whitingandhammond.co.uk

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

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The Course

The Trip

�

Whatever your level of skill, an unforgettable culinary experience awaits at Cactus Kitchens in London, where the Michel Roux Jr Cookery School offers an array of unique and intimate classes. Set in the eaves of a beautifully renovated chapel, the school provides a luxurious place to spend quality time learning and cooking with Michel and some of the nation’s other top chefs. Prices start at £149 and can be booked online at www.cactuskitchens.co.uk

Dream, plan and share extraordinary experiences with likeminded people by embarking on an eating adventure with Opentrips. Upcoming highlights include ‘Eat Your Way Around Istanbul’ from September 19-22, priced at £375 per person. Here you’ll be able to go on street food tours throughout the city, visit temples of meze and explore the local produce markets, while also having the chance to savour the music, history and culture of this captivating place. www.opentrips.co.uk

For an enchanting look at food and romance, don’t miss The Lunchbox, out now on DVD and Blu-ray, priced £11/£14. Saajan (Life of Pi’s Irrfan Khan) plays an aging Mumbai office worker nearing retirement. When he is delivered the wrong lunch by young housewife Ila (Nimrat Kaur), the pair grow closer through exchanging notes and discovering a mutual love of food. Touching and uplifting, it won’t fail to put a smile on your face. www.amazon.co.uk

Photography: Valentin Heyde

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The Film

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The Book In Fish & Shellfish, Rick Stein brings together 120 classic seafood recipes from all over the world, offering comprehensive and inspirational tips for choosing, cooking and enjoying your favourite dishes. A step-by-step guide to over 60 essential techniques is included for perfecting light salads, delicious starters and spectacular main courses, from poaching and salting fish to cleaning mussels and cooking lobster. Released on August 14, it can be ordered from www.waterstones.com, priced £22.50.

The Festival Foodie fanatics will be in their element on Saturday September 20 and Sunday 21 as dozens of traders set out their stalls at The Pantiles Harvest Food Festival in Tunbridge Wells, the area’s biggest gourmet event. Some of the finest local food and drink will be on offer, along with expert cookery demonstrations, making for a delectable weekend that’s sure to satisfy all tastes and appetites. For more information head to www.pantilestraders.co.uk

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The Series

Celebrity chef Lorraine Pascale returns to BBC2 in September with her new six-part series, How to Be a Better Cook. She’ll be creating delicious, easy recipes to help six kitchen novices find their feet in the kitchen and wow their friends and families at a surprise dinner party. An accompanying cookbook of the same name is due out on September 11, which will offer Lorraine’s secrets for readers to try at home. www.lorrainepascale.com

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KITCHIN of the

Revolution

He’s been a regular on MasterChef and was the youngest Scottish cook to win a Michelin star at the age of 29. But there’s something far closer to Tom Kitchin’s heart than TV or trophies – his food. We sit down with the man behind The Kitchin to hear how his homeland is going from nature to plate

SUMMER 2014

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here in Scotland.”

hen you think of Scotland – or,

I started washing the pots and pans in the local

more specifically, Scottish

pub and fell in love with cooking in that sense.

food – your kneejerk response

I met some great people along the way and

Tom opened The Kitchin in 2OO6 with wife

may well be more haggis than haute, conjuring

started doing a bit of the starters and desserts

Michaela in a converted whiskey bonded

images of the deep-fried delicacies that have

and, before I knew it, I was leaving school and

warehouse in the old dock area of Leith. With

often haunted the country’s culinary reputation.

found myself at Gleneagles Hotel

its original stone and wood features, the

at a young age.”

intimate and cosy dining room creates a relaxed

Among the many chefs working hard to dispel

Upon returning to his hometown of Edinburgh,

atmosphere where guests can fully unwind and

this notion is Tom Kitchin, the Michelin starred

Indeed, Tom’s stint of early training at the

owner of The Kitchin restaurant in Edinburgh.

renowned luxury hotel was the first of many

Fusing French techniques, British cuisine and

experiences that saw him work with some of the

Scottish ingredients, his cooking has made

world’s most respected chefs, from the legendary

I hadn’t done it for many, many years, so it was

its mark on his country’s status as a gourmet

Pierre Koffman at La Tante Claire in London, to

a little bit like stepping into the unknown. I had

hotspot. It seems he’s not alone, however, as his

Alain Ducasse’s Le Louis XV restaurant in Monte

worked for all these wonderful chefs in the

own efforts are part of a much bigger movement.

Carlo. Needless to say, the French gastronomy of

greatest kitchens in the world, but when you

his predecessors left a lasting impression.

come to do it yourself and you’ve got to fund

“All the chefs I’ve worked for are massively

doing bad food for such a long time, and finally we’re really doing something about it. But there’s no one person who’s done this and it’s nothing to do with just me; it’s been going on for years and there are so many pioneers of the Scottish

“

“Here in Scotland we’ve been lambasted for

influential and renowned for using amazing

“

produce and being true to seasonality. There

enjoy ‘the theatre of cooking’. “I was very proud to be cooking in Scotland.

it and create something, it’s a different story altogether.” What he created was a restaurant that quickly

wasn’t anything molecule about what we were

caught the attention of diners and critics alike.

doing; it was very much the traditions of French

Within six months of opening, The Kitchin was

“IT’S AN EXCITING TIME FOR BRITISH FOOD AND BRITISH CHEFS” food revolution who have contributed to it. Scotland really is getting a wonderful reputation now and we’ve got to be really proud of that. It’s a collective thing and we’re moving in the right direction.” For their involvement in this foodie uprising, Tom and his team live by a simple but effective philosophy. The Kitchin’s mantra, ‘From Nature to Plate’, is a reflection of Tom’s passion for the finest, freshest seasonal produce available in Scotland’s natural larder, which continues to put his country’s cuisine firmly on the map. “In a way it’s amazing that we found this strap

gastronomy. So I was really just taking the

awarded a Michelin star, making Tom, then 29,

inspirations I had from working in France and

the youngest Scottish chef to receive the most

working with Koffman and trying to transmit that

coveted of foodie honours. But as he’s grown

into the Scottish larder. They’re all iconic chefs

older and his cooking has matured, so too has his

in world cooking and without a doubt they made

attitude to the awards that come with it.

me the chef I am today.” Despite the influence his mentors have had on

“It’s very humbling. When I was younger I was quite obsessed with it, but then I think

him, however, Tom’s style and flair in the kitchen

there’s a period where maturity sets in and it’s

remains his own. Working closely with a team of

a completely different game as you grow into

selected suppliers, he ensures that his seasonal

and develop your style. But the accolades are

produce arrives fresh daily, with all meat and fish

important and they do help because you’re

bought in whole and all butchering and filleting

demanding to your staff; you expect them to

done in-house.

work long hours and really dedicate their lives to it.”

line. It’s grown and grown and it’s just the most

“There’s no doubt that my French training

incredible branding – nowadays you would pay

has had a massive influence on the way I cook,

millions of pounds for something like this. But it’s

but it’s my own style, my own dishes, my own

his sights on a second venture. Castle Terrace

true; we’re absolutely fanatical about where the

inspiration. Romantically I’m still attached to my

opened its doors in 2O1O, introducing a new

produce comes from, working with nature and

French roots and there’s no getting away from

dining experience to the city of Edinburgh.

understanding our suppliers.”

the traditions of the French gastronomy, but the

Nestled underneath Edinburgh Castle, it

food is very much about the seasonal variety

combines the expertise and flair of the team

Tom (37) wasn’t always the Scottish heritage

Following the success of The Kitchin, Tom set

ambassador he is

behind The Kitchin with

today, however; like

the innovation of Chef

all great chefs, he

Patron Dominic Jack.

has worked his way

A close friend to Tom,

up from humble

Dominic has put his

beginnings. Born

unique stamp on the

in Edinburgh in

restaurant, receiving

1977, some of his

a Michelin star of his

early flirtations

own in October 2O11. “First and foremost,

with food occurred

Dominic’s a great

study catering at Perth College before embarking on a number of life changing apprenticeships. “Many years ago when I was about 13

PHOTOGRAPHY BY MARC MILLAR

when he went to

friend of mine. We started working together at Gleneagles and have been allies ever since. My family and I knew what an unbelievable talent he was; the guy has

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a CV the likes of which have never been seen before, especially for a Scotsman. Even though we’re business partners, Castle Terrace is his restaurant, it’s his Michelin star and he deserves all the credit for his wonderful food. It’s people like that who make these projects possible and I’m the first one to admit that if I was to do this on my own, we’d soon be bankrupt.” Such unabashed modesty might be considered typical from a chef who has cultivated an ethos of family in everything he does. Along with wife and co-owner Michaela and father Ron, who

“

serves as Managing Director of all his restaurants, The Kitchin’s team includes Food and Beverage Director Philippe Nublat and Maitre d’ Sylvain Ranc, who, as Tom insists, have ensured the collective success of the business.

“The restaurant’s evolved and grown and it’s been amazing to have the family so involved.

Without the input of my wife Michaela, who has

“

the most incredible eye for detail, my dad and

my team, we would not be where we are today.

“ROMANTICALLY I’M STILL ATTACHED TO MY FRENCH ROOTS AND THERE’S NO GETTING AWAY FROM THE TRADITIONS OF THE FRENCH GASTRONOMY, BUT THE FOOD IS VERY MUCH ABOUT THE SEASONAL VARIETY HERE IN SCOTLAND” No one’s given us millions of pounds to open a restaurant; we developed it ourselves. We’ve

grown together and we’ve all learned and made mistakes as we’ve gone along, but each one of

us has a strength in a specific area. That’s a very beautiful thing to have made something naturally together and we live and breathe it every day.” From this organic evolution came a third

restaurant, The Scran & Scallie, which took the ‘From Nature to Plate’ formula and applied it to a gastro pub setting. Under Head Chef David Umpherson, the pub serves fresh, modern dishes alongside forgotten classics such as Sheep’s Heid Scotch Broth, creating a more casual, family friendly dining experience without compromising on the quality of the menu. “The food there is really good fun and we just love the simplicity and execution of it; it’s a happy, happy place. Because we’ve got so much freedom with the menu and people are embracing it, we buy one animal, break it down and work our way through it. We know exactly where it’s coming from and it’s just so exciting.” Outside The Kitchin, Tom has become a

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“

recognisable face on television, appearing on popular shows like

Saturday Kitchen, MasterChef and The Great British Menu. But while these extracurricular activities have certainly helped in

boosting the profile of The Kitchin, Tom maintains that it’s the restaurants that will always come first.

“

“The world of cooking and the world of chefs today has

“THERE’S NO DOUBT THAT MY FRENCH TRAINING HAS HAD A MASSIVE INFLUENCE ON THE WAY I COOK, BUT IT’S MY OWN STYLE, MY OWN DISHES, MY OWN INSPIRATION”

changed dramatically. I have no aspirations to become a TV personality, but it’s about trying to get a fine line and not

overdoing it. I’ve turned down so many TV shows, but at the same

“

“WE’RE ABSOLUTELY FANATICAL ABOUT WHERE THE PRODUCE COMES FROM, WORKING WITH NATURE AND UNDERSTANDING OUR SUPPLIERS”

time I understand what the camera wants in a way and try to pick and choose the ones that really excite me. I don’t do it just for the sake of it.”

A point well made, as Tom’s position on TV’s foodie golden age is an ambivalent one.

“At the end of the day we’re all still cooks. If a chef becomes a TV personality and then forgets that they’re a chef, then good luck to them. There are two ways of looking at it: you’ve got young kids now coming into the industry who think that the next quickest way to get to stardom after becoming a premiership footballer or winning The X Factor is to be a chef, which of course isn’t true. “On the other hand, everyone’s a food critic now, everyone can write a review, everyone wants to buy a cookbook and practice. The whole UK has become more foodie, which is a real plus point. Kids are more into cooking and that’s all down to television as well, so like with anything, there’s two sides to it. I think it’s a positive thing and it gives us great exposure, then after that it’s up to us to deliver. It’s an exciting time for British food and British chefs.” In June 2O12 Tom received an Honorary Doctorate of Arts degree from Edinburgh Napier University for his significant contribution to Scottish food culture, a reminder that he is continuing to fight the good fight and change the way people think about his country, its heritage and its cuisine. But when you boil it down, his solution for change is far simpler than one might expect. “Coming to a nice restaurant should be like going to the theatre. You’re creating a real evening out and one that the customers won’t forget. You have to celebrate the local produce, make people feel welcome and make sure they come back.” In that case, Tom Kitchin, break a leg and take a bow, as we can’t wait for the encore.

THE KITCHIN

78 Commercial Quay, Leith, Edinburgh EH6 6LX +44 (O) 131 555 1755 www.thekitchin.com

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TOM SHARES ONE OF HIS RECIPES FOR YOU TO TRY FROM THE COMFORT OF YOUR OWN KITCHEN...

SMOKED SALMON

and SPINACH LASAGNE SERVES 4-6

INGREDIENTS

METHOD

Béchamel sauce 75g butter 75g plain ﬂour 85Oml milk Sea salt and freshly ground black pepper

• Heat the oven to 18O°C/Gas 4. To make the béchamel sauce, melt the butter in a heavybased saucepan, stir in the ﬂour and cook for 1–2 minutes. Slowly stir in the milk and cook at a gentle simmer, stirring frequently, until the sauce thickens. Season with salt and pepper to taste. Set aside

Lasagne 25g butter 1 leek, trimmed, washed and cut into strips 4OOg baby spinach 2 garlic cloves, peeled and crushed 4OOg smoked salmon 3OOg cheddar, grated 8–1O lasagne sheets 4 dill sprigs, roughly chopped, to garnish

• For the lasagne, melt half the butter in a heavy-based pan over a medium-low heat. Add the leek strips, season with salt and pepper and sweat gently for 2–3 minutes. Add the spinach leaves, a handful at a time, along with the garlic and cook for another minute or two. Drain off the excess liquid • Use the rest of the butter to grease a large square or rectangular ovenproof dish. Cut the smoked salmon into small pieces, roughly 2cm square

• Spoon a layer of the béchamel sauce over the bottom of the dish and layer a third of the lasagne sheets on top. Spoon half of the leek and spinach mixture over the lasagne, followed by a good third of the smoked salmon, then cover with a third of the remaining béchamel and sprinkle some cheese over the surface. Repeat the layers of lasagne, leek and spinach, smoked salmon, béchamel and cheese, then cover with a top layer of lasagne • Spoon the rest of the béchamel sauce on top and scatter over the remaining smoked salmon and grated cheese. Bake for about 45 minutes until the top is a deep golden colour. To check that the lasagne is cooked, insert a knife in the middle; it should meet with minimal resistance • Scatter the chopped dill on top of the lasagne and serve, with a crisp green salad on the side AUTUMN 2014

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My Favourite

DISH

Preparation time: 2 hours Cooking time: 2-3 hours Note: This recipe requires the pasta to be placed in the fridge for 1 hour before cooking

Photography by Sam Yardley

This is where we feature our team’s top choices from the W&H menu for you to try at home. We hear from Jonny Gain, Head Chef at The Kings Head in Bessels Green BRAISED OXTAIL RAVIOLI IN TOMATO PASTA – SALT BEEF AND FIRE ROASTED RED PEPPER RAGÙ – CARROT CRISPS SERVES 4

“T

his dish is packed with intense flavours. The ravioli itself is the classic beef and tomato combination, which works amazingly well with the sweet and salty ragù, while the salt beef adds lovely texture and gives it a great meaty flavour. We garnish the dish with basil and carrot crisps for a nice crunch – it has proved very popular on our menu when the sun comes out to play!”

FOR THE FILLING Ingredients 1.5kg braised oxtail 2 carrots 4 stalks of celery 1 Spanish onion 1 bay leaf 1 ½ litres beef stock Method • Dice the carrots, celery and onion into 5mm cubes • Braise the oxtail slowly with the carrots, celery, onion, bay leaf and beef stock until you can just pull it from the bone. • Reserve the cooking liquor and strain

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“

This dish is packed with intense flavours

OUR FOOD FOR THE PASTA Ingredients 250g type 00 flour 8 large egg yolks 1 tsp tomato purée 1 tsp basil oil Method • Add all the ingredients into a food mixer with a dough hook attached and mix until smooth and elastic. Leave in the fridge for an hour before using • Cut the pasta in half. Feed each half through a pasta machine (setting 0, or as thin as possible) so that you are left with 2 long strips (you will have to work quickly here to stop the pasta drying out, so organisation is key) • On 1 strip place 250-300g portions of the oxtail at spaced intervals and brush around the portions with egg wash. Lay the other strip of pasta over the top and use a pastry cutting ring to cut out your raviolis. These will need to be cooked in rapid boiling salted water for 4-5 minutes

FOR THE RAGÙ Ingredients 2 shallots 4 cloves of garlic 300g salt beef, sliced 500g chopped tomatoes 2 red peppers 400ml oxtail stock Half a bunch of basil 2 tsp butter Method • Roast the peppers over an open flame until the skins turn black then remove Sweat down the shallots and the garlic for 2-3 minutes then turn up the heat and add the salt beef. Fry for 2 minutes, stirring continuously then add the chopped tomatoes, sliced roasted peppers and oxtail stock and reduce until a thick ragù consistency is achieved • Add the torn basil just before you serve and finish with the butter to give the sauce a velvety finish

FOR THE CARROT CRISPS Ingredients 2 carrots Method • Peel the carrots and use the peeler to slice long thin strips. Cut these in half lengthways and fry at 140°C until crispy

SERVE AND

ENJOY!

AUTUMN 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 AUGUST

SEPTEMBER

OCTOBER

APPLES – as one of the most versatile

DUCK – this gorgeous meat goes well with

CELERIAC – whether you fancy a

additions to your fruit bowl, this option

ginger and a variety of fruits, while the

homemade soup or some creamy

will make a welcome accompaniment to

renowned crispy hoisin wrap sprinkled

dauphinoise, this terrific vegetable can be

both sweet and savoury tastes, from apple

with some cucumber and spring onions is a

mashed, stewed or fried, creating a host of

pies to ‘appletinis’

definite favourite

meals you’re not likely to forget

PEPPERS – particularly good when

MUSSELS – there’s nothing like moules

MEDLARS – similar in appearance to

stuffed with cherry tomatoes, garlic and

marinières to warm you through on an

apples, medlars must be ripened or

anchovies, peppers add a wonderful range

autumnal evening. A seafood salad or

‘bletted’, which is when they turn brown

of colour to any dish and are adaptable to a

mussels served with pasta, chilli, garlic and

and soft, and can be enjoyed as a style of

number of different cuisines

parsley are also equally fabulous

fruit cheese

SCALLOPS – go under the sea for these

OYSTERS – these make appetising starters,

PHEASANT – with its unique flavour, this

wonderful shellfish favourites, which

especially when served with crunchy

is delicious in a stew, but is just as good in

make marvellous additions to a homemade

lettuce and drizzled with lemon juice. In

a pie or stuffed with any number of fruits,

fish pie or can be grilled and served with a

Asian cuisine oyster sauce is thoroughly

nuts and other delicacies

light garden salad

enjoyable with beef, duck or chicken dishes

SWEET CORN – a well-seasoned corn on

PEARS – whether poached and served with

plant’, this sweet, silky root vegetable

the cob with a generous lump of butter

cream, baked in a chocolate torte or simply

boasts a dramatic, sooty skin with a taste

makes any barbecue complete and is

served with a few scoops of your favourite

to match when pan-fried or turned into a

perfect for alfresco diners who love

ice cream, pears have heaps of potential

tasty broth

SALSIFY – also known as the ‘oyster

soaking up some sunshine PUMPKINS – Halloween might still be a

WINKLES – October might be limited in

VENISON – to make this rich, flavoursome

way off, but pumpkins make for great pies,

terms of seafood, but winkles will make

meat a little lighter for summer, fry up a fillet

soups and curries. Alternatively, their

a fine addition to any seafood platter

and serve with warm, crusty bread on a bed

seeds are equally scrumptious when simply

and, despite their finite availability,

of salad and Mediterranean vegetables

roasted up on their own

undoubtedly make all the difference

AUTUMN 2014

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FOOD - FAVOURITE DISH

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FOOD - FAVOURITE DISH

The

Incredible Journey Hailing from one of South Africa’s most breathtaking regions, the wines at Journey’s End estate are among the country’s most celebrated and innovative, enriching our menus with their fruity tones and bold flavours. Join us as we embark on a tour of this captivating vineyard

MARCH SPRING 2013 2014

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WINE JOURNEYS

n the world of fine wines, it’s all about location, location, location; for the Journey’s End estate in South Africa, there’s plenty where that came from, and then some. Situated in the beautiful Helderberg Basin near Sir Lowry’s Pass (around 45km east of Cape Town), the wines produced here benefit from south facing slopes and cool coastal breezes, making them some of the country’s, and indeed, the world’s finest. The estate’s stunning vineyards can be found in Stellenbosch, the second oldest and most scenically attractive and historically preserved town in South Africa. The Schaapenberg Terroir, on which the farm sits, has started to draw comparisons to some of the best sites in Bordeaux, with a wealth of exceptional wines emerging from the area. As the most southerly vineyard in Stellenbosch, Journey’s End’s coastal position helps create wines with fantastic natural acidity and elegance. The estate has adopted a philosophy of ‘less is more’ and is committed to controlling its yields to ensure good concentration of wines specific to its terroir (the complete natural environment in which a particular wine is produced). In the modern 25O-ton cellar, winemaker Leon Esterhuizen handles the grapes as little as possible and upholds a process of minimal intervention – using wild ferments where possible and importing French oak barrels to add further complexity. “Leon hopes that the new plantings will add an extra dimension to the wines,” says Zach Emett, Director of Sales for the South of England at Bibendum, our supplier of Journey’s End. “The focus is very much on delicate wines that accurately represent the terroir and the characteristics of each varietal.” With a selection of four varietal wines available, each bringing their own unique character, Journey’s End certainly remains true to its surroundings. Only the very best oak is

used for the barrels, with excellent plantings of Sauvignon Blanc, Viognier, Semillion and Petit Verdot adding another dimension to the range. In 2OO9 two new super premium wines were released: ‘The Cape Doctor’ is named after the south-easterly wind that cools the vineyard, while ‘Destination’ is the pinnacle of their white winemaking. The stunning vineyards on the Journey’s End estate were purchased and replanted in 1996 by the Gabb family, who were no strangers to dealing with some of the world’s most beloved wines. Chairman and founder Roger Gabb started Western Wines in 198O, which evolved from being an importer and supplier of private label wine for the UK’s multiple grocery market, to becoming Britain’s largest branded supplier of South African wine, with a market share of over 4O%. Also the brains behind the global Kumala wine brand, Roger took the same energy and vision with him to Journey’s End, creating a winery that not only continues to produce extraordinary vintages, but also goes that extra mile to ensure environmentally conscientious production methods. “Since 1996 there has been considerable ongoing investment in the estate, with new plantings and the building of a boutique winery at the heart of the vineyard in 2O11,” explains Zach. “The estate is committed to the sustainably, environmentally and ethically sound production of wine, with the farm being one of only two wineries in South Africa to be solar powered.” Boasting a stylish new tasting centre, glassed on three sides and overlooking the barrel cellar, the winery’s premises fully embrace the unparalleled beauty of the panoramic vista. The decor is minimalist and chic, spilling out onto a spacious terrace and offering spectacular views of mountains, vineyards and nearby False Bay, all the way across to Cape Point.

In addition to selecting rootstocks and clones of the highest quality that are most suitable to the winery’s southwest facing slopes, rigorous pruning also ensures very low yields, while natural pesticides are used to retain the area’s biodiversity and work closely with nature in the vineyard. What’s more, the wines produced here are well suited to food and are now perfect partners to many of the dishes available in our pubs and restaurants, as Zach explains.

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WINE JOURNEYS “The range very much complements the group’s food menu,” he says. “The Haystack’s Chardonnay provides mellow oak and tropical fruit notes and is the perfect accompaniment to the great British favourite, fish and chips. In comparison, the Pastor’s Blend, named after the small church at the bottom of the vineyard, has a rich, earthy character with notes of summer herbs accompanying the ripe, dark fruit flavours. It is particularly well suited to lamb and Moroccan spiced dishes. The single vineyard Shiraz has a big, bold, quite rustic finish and sits perfectly with a great steak and Provencal vegetables.” Giving something back to the community is also important to the estate, as its old oak barrels are put to good use in unique and interesting ways. Last year saw the launch of the vineyard’s very own 6Oft, 12.4-ton medieval trebuchet, which provides the means for throwing the leftover barrels 2OO metres across the vineyard. “Donations are invited for this activity, helping support the many community projects that Journey’s End is committed to in its local village, from soup kitchens in the winter months to music and numeracy lessons for children,” says Zach. Such dedication to the surrounding region’s wellbeing, coupled with the consistently strong run of top awards achieved by Journey’s End, is a testament to its status as one of South Africa’s premium estates. And with personalised tasting sessions led by Leon available by appointment, travellers from far and wide can get a firsthand experience of this fascinating place and the wonderful world of wine it inhabits.

Journey’s End PO Box 3O4O Somerset West, 7129 South Africa +27 21 858 1929 www.journeysend.co.za

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TOP TIPPLES We take a look at some of the best bottles from Journey’s End’s three-tier selection

The Introductory Range These well made, excellent value wines include the delicious Haystack Chardonnay, the Weather Station Sauvignon Blanc and the Pastor’s Blend, which leaves a touch of sweet spice on the palate, while the smooth tannins give a long finish.

The Estate Range Consisting of four varietal wines (Chardonnay, Merlot, Shiraz and Cabernet Sauvignon), these are made from carefully nurtured wines on very low yielding vineyard sites.

The Icon Range This selection comprises very small batches of ‘Destination’ Chardonnay and ‘The Cape Doctor’ Cabernet Sauvignon, representing the pinnacle of winemaking at Journey’s End.

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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

FRUIT JUICE HAS MORE CALORIES THAN COKE A glass of apple juice can contain 115 calories compared to the 95 found in a can of regular Coca-Cola. Similarly, a cup of grape juice often has 36g of sugar, which is roughly 9g more than in the same amount of Pepsi.

TEABAGS WERE INVENTED BY ACCIDENT In 1904 a New York tea merchant named Thomas Sullivan began sending samples to his customers in small silken sacks. Rather than empty the contents as intended, patrons brewed their tea using the entire container instead. And thus, the humble teabag was born.

REFRIED BEANS ARE ONLY FRIED ONCE This common misconception comes from a case of being lost in translation. In Mexican Spanish, refried beans are known as ‘frijoles refritos’, which actually means ‘wellfried beans’ instead of ‘refried beans’. Technically, the dish can also be baked, making the English term doubly inaccurate.

RIPE CRANBERRIES BOUNCE Due to his artificial leg, New Jersey fruit grower John ‘Peg Leg’ Webb couldn’t carry barrels of cranberries down steps in the 1840s. He discovered that the firmest cranberries bounced down on their own. This led to a ‘bounce board separator’ test, which is still used today.

PEANUTS AREN’T NUTS

APPLES, APPLES EVERYWHERE

In actual fact, they’re part of the legume or bean family. Unlike a variety of ‘tree nuts’, peanut seeds, which grow inside pods much like peas or beans, flower at surface level before migrating underground to reach maturity. They are then removed from the ground during harvesting.

There are over 7,500 different varieties of apple cultivated throughout the world, be it for the purposes of cooking, eating or making cider. This means that if you were to try a different one each day, it would take more than two decades to sample them all.

POUND FOR POUND

WE’RE LOVING IT?

Pound cake is so named because it was once made using a pound of flour, butter, eggs and sugar. Since this traditional recipe produces a cake much larger than most families can consume, smaller quantities of ingredients are now accepted within the remit of a 1:1:1:1 ratio.

McDonald’s sells more than 75 hamburgers every second, while its daily customer traffic is greater than the population of Great Britain. Furthermore, one billion pounds of McDonald’s beef is consumed annually by Americans alone, around one million of whom are employed every year by the burger chain.

AUTUMN 2014

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WE’LL HAVE WHAT THEY’RE HAVING... From the magic of Disney to the gritty realism of Scorsese, food has played a key role in some of Hollywood’s most memorable and iconic scenes. Frederick Latty delves into the cinematic archives to proﬁle 1O of our favourite gourmet moments throughout the history of the silver screen

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PULP FICTION (1994)

LADY AND THE TRAMP (1955)

When hit man Vincent Vega (John Travolta) takes his mob boss’s wife Mia Wallace (Uma Thurman) out to dinner at ‘50s-themed diner Jackrabbit Slim’s, the pair shoot the breeze on everything from foot massages to uncomfortable silences. One ‘bloody as hell’ steak and ‘five dollar shake’ later, the pair are dancing the night away to the sounds of Chuck Berry’s You Never Can Tell, before retiring home for a drug fuelled nightcap.

For what must be the most romantic first date imaginable, streetwise downtown mutt Tramp treats sheltered uptown cocker spaniel Lady to a slap-up meal at Tony’s restaurant, where the proprietor treats his canine guests to a bowl of spaghetti and meatballs. The result is one of the best loved dinner scenes ever conceived; almost 60 years later, this remains the benchmark against which all other foodie film moments are measured.

RATATOUILLE (2007) In a Disney scene somehow reminiscent of a Marcel Proust novel, venomous food critic Anton Ego (voiced by Peter O’Toole) is spirited away to a bittersweet childhood memory upon tasting the eponymous dish. From the intricately detailed close-up of a delicate mouthful to the poignant, decades-spanning flashback, this is a wonderful ode to the power of food to evoke the fondest memories and warm even the coldest heart – a sheer joy to watch.

THE GODFATHER (1972)

WHEN HARRY MET SALLY... (1989)

Louis Italian-American Restaurant provides the backdrop for one of the most memorable and haunting scenes in Francis Ford Coppola’s mob masterpiece. Following an assassination attempt on his father, prodigal son Michael Corleone (Al Pacino) attends a ‘sit-down’ with heroin peddler Virgil ‘The Turk’ Sollozzo and corrupt cop Captain McCluskey. Pacino’s steely eyed stare and the thunderous roar of an approaching train make this bloody, harrowing revenge sequence one of cinema’s all-time greats.

One of film’s most iconic scenes sees ‘platonic’ pair Harry Burns (Billy Crystal) and Sally Albright (Meg Ryan) debate whether or not any of the former’s sexual conquests have ever faked an orgasm, with Sally proceeding to do just that – to hilariously graphic effect. A nearby patron’s famous line, “I’ll have what she’s having”, has since been immortalised in Katz’s Delicatessen in New York City where the scene was filmed.

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MOVIE MEALS

INDIANA JONES AND THE TEMPLE OF DOOM (1984) The second instalment of Steven Spielberg’s classic adventure series sees Indy (Harrison Ford) and his companions journey to Pankot Palace in India, where they are treated to a wonderfully gruesome banquet, including such exotic delicacies as eyeball soup, chilled monkey brains and ‘snake surprise’. Deliciously disgusting and tremendous fun to watch, this is vintage Spielberg that will leave even the least squeamish viewer cowering behind their napkin.

GOODFELLAS (1990) Given its roots in the ItalianAmerican underworld, Martin Scorsese’s gangster classic is rife with references to food; most notably, the acclaimed prison dinner scene. Enjoying the culinary perks of a wiseguy lifestyle, mobster Henry Hill (Ray Liotta) and his associates treat themselves to a truly mouth-watering gourmet meal of lobster, medium-rare steak and garlic sliced so thin with a razor that “it used to liquefy in the pan with just a little oil”.

RAGING BULL (1980)

THE GREAT OUTDOORS (1988)

Robert De Niro and Martin Scorsese’s fourth film collaboration follows self-destructive boxer Jake LaMotta, who is at his meanest and most volatile when he verbally berates wife Irma for overcooking his steak. The tension is palpable as the abusive LaMotta eventually overturns the dining table and meal he had so fervently insisted upon. Powerful, brutal and relentless, this is undoubtedly among the most distressing dinner scenes you’re likely to see on screen.

John Candy and Dan Aykroyd are at their best in this hilariously revolting eating challenge. Paul Bunyan’s Cupboard is ‘Home of the Old ‘96er’, a 96-ounce prime aged beefsteak reluctantly taken on by family man Chet Ripley (Candy). From the bloodstained chef’s menacing declaration of “Bon appétit!” to Candy’s sweat drenched terror at the prospect of consuming the leftover gristle, this is a horrifyingly funny scene for lovers of the grotesque.

THE SILENCE OF THE LAMBS (1991) Although we never see it happen, this chilling exchange between FBI agent Clarice Starling (Jodie Foster) and cannibalistic serial killer Dr Hannibal Lecter (Anthony Hopkins) is no less terrifying. “A census taker once tried to test me,” recalls Lecter. “I ate his liver with some fava beans and a nice Chianti.” The less than appetising sound that follows is one that will continue to haunt cinemagoers throughout the ages.

AUTUMN 2014

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ALE TALE

The

Cyder House Rules Since the early 18th century, Aspall has been leading the way in making cider one of the world’s most popular drinks. We pay a visit to Aspall Hall in Suffolk to soak up a bit of the ﬂavour and ﬁnd out why it has become such a prominent presence behind our bars

s anyone in the food and drink

and Henry Chevallier Guild, continues to live and

industry will tell you, it’s something

work among the grounds to this day.

of a small world in our humble trade. One way or another, everyone knows

“Our family began crafting ciders at Aspall Hall in 1728,” says Polly Robinson, Marketer at Aspall.

everyone, which is something Todd Fleetwood

“Eight generations on, we’re still obsessed with

can vouch for – once a Roving Manager at W&H,

making the highest quality products from the

he has since moved on to pastures new, joining

very best fruit. Our distinctly British world-class

Aspall Cyder as a Sales Executive earlier this

ciders, cider vinegars and apple juice enjoy

flavoursome, thirst-quenching ciders. “I worked with Whiting & Hammond until I

“

year and supplying us with a fantastic range of

increasingly global acclaim for quality and excellence.”

Producing bestselling brands that have become

joined Aspall in February 2O14,” he explains. “I am

immensely drinkable the world over, it was only

pleased to keep the relationship going and am

a matter of time before these scintillating ciders

working with the W&H team to expand their cider

made their debut on our menus, appealing to

offering and develop food and cider pairings.”

both discerning drinkers and diners alike. In

“

While we were sad to see a member of our family fly the nest, we were more than happy to further build our relationship with one of the UK’s finest and most reputable

particular, their Golden Malt Vinegar and Apple

CIDER IS NOW A RESPECTED EQUAL TO BEERS AND WINES, RATHER THAN THE POOR COUNTRY RELATION IT WAS CONSIDERED TO BE A DECADE AGO

Balsamic Vinegar became favourites of our Executive Chef, James Moyle-Rosser, who includes them in many of our recipes. “Aspall Suffolk

cider houses. Aspall’s family cider making business

Draught Cyder was the first to go into W&H and

was established nearly 3OO years ago by Clement

our Harry Sparrow is always popular at cider

Chevallier, patriarch of a wealthy, noble and

tastings,” continues Polly. “We’re now working

prestigious British family, who planted the ﬁrst

on increasing our packaged cider offering and

orchards there following his son Temple’s purchase

there is great excitement about the Isabel’s Berry

of the hall from the Brooke family in 17O2.

brand, our fruit cider with juice of raspberries

Set against the magnificent backdrop of Aspall Hall (otherwise known as The Cyder House) in

and redcurrants.” In spite of this experimental approach, Aspall

Debenham, Suffolk, Aspall is now the 1Oth oldest

remains firmly rooted in tradition when it comes

family business in the UK; indeed, the eighth

to defining itself, upholding the conventional

generation of the Chevallier family, led by Barry

identity of cider making and exuding a reputation

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for quality, as Polly explains. “The arrival in the last 12 months of a number of brewer cider brands onto the market has made things a little murky between the various cider categories,” she says. “There has been a huge effort to ‘upsell’ by many brands into a more premium arena, whereas in truth a lot of the activity both above and below the line tends to suggest that these are not terribly joined up strategies. This has actually meant that there is a widening gap between genuine premium and mainstream/ mainstream premium. Aspall sees itself firmly in the genuine premium category.” Life wasn’t always so sweet for cider makers like Aspall, however, as the drink was often regarded as an inferior tipple to its beer and wine counterparts, confined to an image of rural living without making an impact in more built-up areas. “Despite its best efforts in the 8Os and 9Os, the cider industry was never really able to shake off its tag as a drink of the countryside; where it did score in an urban arena, it tended to over-index in student unions and on park benches,” says Polly. Since then, the prestige of cider brands throughout both the UK and the world has grown considerably, with the likes of Aspall making this delicious beverage an increasingly trendy option in recent years. “Since the cider duty reduction in 2OO3 and the subsequent freezes, the industry invested heavily in new and better products, has been communicating very effectively as to the relative merits of cider drinking and, thanks to a generation of drinkers whose introduction

Barry (left) and Henry Chevallier Guild

to alcohol was via alcopops and not cider, has been able to change the narrative surrounding its products,” says Polly. “Cider is now a respected equal to beers and wines, rather than the poor country relation it was considered to be a decade ago.” As the cider revolution continues to gain momentum in Britain and all over the globe, there can be little doubt that Aspall will remain at the forefront of the charge for generations to come – after all, a few hundred years’ experience speaks for itself.

ASPALL CYDER THE CYDER HOUSE ASPALL HALL DEBENHAM SUFFOLK IP14 6PD O1728 86O 51O

WWW.ASPALL.CO.UK SUMMER 2014

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ALE TALE

The Chevallier Approach Introducing some of The Cyder House’s most iconic ﬂavours and memorable characters...

Perronelle’s Blush (ABV 4%)

Harry Sparrow (ABV 4.6%)

Here’s a recipe that celebrates

This classic drink was created

the life of Perronelle Chevallier, a

to honour the man who made

renowned forager and long-time

Aspall’s cider for over 5O years

Aspall matriarch. Salmon pink in

from the early 192Os. Mid golden

colour, it comprises a ﬂoral, apple

to amber in colour, its wonderful

and fruit aroma, while its soft

fruit aroma with ﬂoral and cedar

fruit ﬂavour and blackberry tones

wood overtones immortalises

enrich the long ﬁnish.

Harry’s style perfectly.

Premier Cru (ABV 7%)

Draught (ABV 5.5%)

As Aspall’s ﬂagship cider and

Launched in 2OO3 to celebrate

the ﬁrst of the re-launched

Aspall’s 275th year of cider

range to go on the market in

making, this medium dry option

2OOO, Premier Cru is dry, round

has a mid straw colour with a

and creamy on the palate,

ﬂoral and apple aroma. Its delicate

accompanied by a mid straw-gold

ﬂavour of fresh pressed apples

colour and a light aroma

has a complexity that beautifully

of dessert apple.

enhances its long ﬁnish.

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AUTUMN 2014

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21/07/2014 12:40

AUTUMN / WINTER 2013

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18/07/2014 14:55

HAVE YOU GOT YOURS ?

“

WE’D LIKE TO GIVE SOMETHING BACK TO OUR CUSTOMERS SO WE’VE DESIGNED OUR OWN CUSTOMER LOYALTY CARD. IT’S A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN POINTS EVERY TIME YOU VISIT ANY OF OUR SITES.

“

BRIAN WHITING | MANAGING DIRECTOR

IT’S FREE, EASY AND SAVES YOU MONEY.

SIMPLY HAND OVER YOUR CARD WHEN PAYING YOUR BILL TO EARN POINTS ON YOUR CARD, YOU CAN REDEEM THESE POINTS AT ANY TIME IN THE FORM OF MONEY OFF FOOD AND DRINK PURCHASES AT ALL W&H VENUES.

THE CHASER INN

THE MARK CROSS INN

THE FARM @ FRIDAY ST

THE LITTLE BROWN JUG

15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8AP

CHIDDINGSTONE CAUSEWAY, TONBRIDGE, KENT TN11 8JJ

THE CRICKETERS INN

STANMER HOUSE BRIGHTON

STUMBLE HILL, SHIPBOURNE, TONBRIDGE, KENT TN11 9PE

L O C AT I O N S

WROTHAM RD, MEOPHAM, KENT DA13 0QA

COME AND VISIT OUR FABULOUS PUBS AND RESTAURANTS AND EARN POINTS AT THE SAME TIME.

THE OLD DUNNINGS MILL

DUNNINGS RD, EAST GRINSTEAD, WEST SUSSEX RH19 4AT

MARK CROSS, NR TUNBRIDGE WELLS, EAST SUSSEX TN6 3NP

STANMER PARK, BRIGHTON, EAST SUSSEX BN1 9QA

THE KINGS HEAD WESTERHAM ROAD, SEVENOAKS, KENT TN13 2QA

AUTUMN / WINTER 2013

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PROFILE

MEET THE TEAM WE INTRODUCE YOU TO SOME KEY MEMBERS OF THE W&H FAMILY

FERGUS DALTON AND TOM NORTON - THE MAINTENANCE TEAM

FERGUS Tell us about your background For a number of years I worked in the installation and maintenance of ﬁreplaces, but have been with Whiting & Hammond for just under three years, starting off at Stanmer House when it ﬁrst opened in 2O11 before moving into the general W&H maintenance team. What’s your day-to-day role? Keeping an eye on Tommy and making sure he doesn’t get into trouble. I also help him keep all of our sites looking spick and span and ensure everything is maintained to the high standards of W&H. Any favourite pastimes when you’re not working? On the rare occasion when I get some free time, I do like to pop down to the pub, as many people do – which is why we stay in business! Your dream car of choice would be...? A ford GT4O because it’s a classic supercar. I would look good in one of those.

TOM

If you could have one superpower, which would you choose? I would like to have the power of X-ray eyes – say no more! Tom (left) and Fergus (right)

What’s your background? Previously I worked as a telecoms engineer, but had been involved with Whiting & Hammond for a number of years through knowing Brian Whiting before coming onboard full time within the maintenance team. And your day-to-day role? Apart from doing all the maintenance for the company and working very hard, from setting up beer festivals to replacing things that are broken, I like to keep out of Brian Whiting’s way and cause lots of trouble for our Operations Manager, Darren Somerton! How about when you’re not at work? I like to enjoy a beer or two in one of our lovely pubs and look at all my handiwork! Who would you invite to your dream celebrity dinner party? Deﬁnitely Brian Whiting, a local celebrity who is well known in local magazines... Describe your idea of a perfect holiday Somewhere far away where there’s sunshine and beer and I can put my feet up for a change!

AUTUMN 2014

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HOME SWEET HOME

EXECUTIVE CHEF JAMES MOYLE-ROSSER OFFERS TWO MOUTH-WATERING RECIPES FROM THE W&H MENU FOR OUR READERS TO TRY AT HOME PHOTOGRAPHY BY SAM YARDLEY

Dr Pepper pulled BBQ pork “Pulled pork is something that has been popping up all over the place in Britain, coming from across the pond. It’s a real crowd pleaser and with the smoky flavour from the paprika and the barbecue it’s a must try – succulent, juicy pork that’s kind on the wallet. Next time you decide to spark up the barbie, make sure you give this a try.”

PREPARATION TIME: 30 minutes COOKING TIME: 3 hours

SERVES 12 NOTE: This recipe requires the pork to be baked for 4 hours before being cooked on the barbecue

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W&H AT HOME For the sauce

INGREDIENTS 1 head of garlic 1 tbsp olive oil 240ml pineapple juice 120ml teriyaki sauce 1 tbsp soy sauce 230g dark brown sugar 750ml Dr Pepper 1 squeeze of lemon juice 3 tbsp white onion, minced

METHOD • Preheat the oven to 140°C. Line a large roasting tray with parchment paper. Mix the smoked paprika, cayenne pepper and sugar together with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the parchment paper. Pour the water into the bottom of the tin, wrap well with foil and bake for 4 hours. This can be done the night before

1 tbsp tomato ketchup ¼ tsp cayenne pepper ¼ tsp smoked paprika

• Light the barbecue and wait for the coals to go grey. Once the barbecue

flames have died down, put on the pork, skin-side down • Cook for 15 minutes until nicely charred then flip over and cook for another 10 minutes. The meat will be very tender, so be careful not to lose any between the bars • Lift the pork onto a large plate or tray then peel off the skin. Using 2 forks, shred (pull) the meat into chunky pieces. Add 3-4 tablespoons of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce

METHOD • Cut about half an inch off the top of the garlic and cut the roots so that the garlic will sit flat. Remove the skin from the garlic, but leave enough so that the cloves stay together. Put the garlic into a small casserole dish or baking pan, drizzle the olive oil over it and cover with a lid or foil. Bake in a preheated oven at 180°C for 1 hour. Remove the garlic and let it cool until you can handle it. Set to one side • Combine the pineapple juice, teriyaki sauce, soy sauce, brown sugar and Dr Pepper in a medium saucepan over a medium/high heat. Stir occasionally until the mixture boils then reduce the heat until the mixture is just simmering • Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add the remaining ingredients to the pan and stir • Let the mixture simmer for 40-50 minutes or until the sauce has reduced by about half and is thick and syrupy. Make sure it doesn’t boil over. Set to one side For the pork

INGREDIENTS 1 pork shoulder blade end 1 dsp smoked paprika 1 tsp cayenne pepper 250g soft light brown sugar Pinch of salt 200ml water

AUTUMN 2014

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Summer cherry choux buns “Who doesn’t like an éclair? This giant choux bun is a dressed up version for everyone to enjoy. It’s a real treat and dead easy to prepare. You can put most of these components together the day before, leaving you time to enjoy your dinner party or meal with the family.” For the choux buns

a time until the mixture drops from the

INGREDIENTS

METHOD

spoon under its own weight

• Stone the cherries using a cherry stoner

310ml water

• Pipe 12 rounds of the mixture onto a lined

• Add all the ingredients apart from the

125ml butter

baking tray with parchment paper. Ensure

cherries into a saucepan and bring to the boil

Pinch of caster sugar

that you leave a big enough gap between

• Place all the cherries into a casserole pot and

150g plain flour

each one

pour the liquor from the saucepan over them

5 whole eggs, beaten

• Bake in a preheated oven (200°C) for 5

• Cover the pot with foil and bake in the

Pinch of salt

minutes then reduce the oven to 160°C and

oven at 160°C for 8-12 minutes, or until soft

½ pint double cream, whipped

bake for a further 20-30 minutes

• Let the cherries chill in the liquor to give

• Once cooked, leave to cool down on a

a glaze

METHOD

cooling rack

• Add the water, butter and sugar in a

• Whip the double cream with a little caster

For the kirsch cherry sorbet

saucepan – bring to the boil while stirring

sugar and add to a piping bag

INGREDIENTS

• Once the butter has melted, take the

• Once the buns are cool, slice in half and

225g caster sugar

saucepan off the heat and stir with a whisk

fill with the whipped cream. Set to one side

180ml water

to combine the flour

30g liquid glucose

• Put the saucepan back onto a low heat

For the poached cherries

and stir with a wooden spoon for a few

INGREDIENTS

minutes, until the mix comes away from

1 punnet of fresh cherries

the sides of the saucepan

200g caster sugar

METHOD

• Transfer to a bowl and stir until the

100ml red wine

• Bring the sugar, water and glucose to the boil

mixture has cooled slightly – alternatively,

400ml cranberry juice

• Once boiling, bring down to a simmer for

use a mixer with a paddle attachment

Zest and juice of one orange

5 minutes

• Gradually stir in the beaten eggs one at

1 star anise

• Take off the heat and chill until cold

250g cherry purée 50ml kirsch

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W&H AT HOME

MAKES 12 PORTIONS PREPARATION TIME: 1 hour COOKING TIME: 20-30 minutes

• Combine the sugar syrup with the cherry

a sugar thermometer. Add this to the egg

starts to turn a very light brown around

purée and kirsch

yolks and whisk the two together until cool

the edges of the saucepan

• Churn in an ice cream maker until it has

• Add the egg and sugar mix to the

• Pour the chocolate into the saucepan

reached a sorbet consistency. Set to one side

chocolate mix and fold the two together

and whisk until it starts to crystallize.

then fold in the half whipped cream

The mixture will gradually turn to a

For the black forest tipple chocolate mousse

• Fill a piping bag with the mix and pipe

crumble-looking consistency

INGREDIENTS

into a shot glass halfway

• Pour onto a lined tray with parchment

125g double cream

• When it comes to serve, heat the milk

paper and leave to cool

125g dark 70% chocolate nibs

to exactly 68°C. Foam the milk with a

125g egg yolks (roughly 5 egg yolks)

hand blender to create small bubbles.

TO SERVE

125g caster sugar

Collect those bubbles with a spoon and

• Choose the plates you wish to serve the

1 dsp water

fill the remaining half of the shot glass

desserts on and place one of the choux

125g half whipped double cream

with them

buns to the side of the plate. Top the bun

100ml full fat milk

• Garnish with shaved chocolate

with one of the cherries

METHOD

For the chocolate soil

rectangle across the middle of the plate

• Bring the non-whipped cream to the

INGREDIENTS

• Add the sorbet on top of the soil and

boil and mix half of it with the chocolate

200g caster sugar

place the shot glass to the right of the plate

nibs. Stir and add the other half then keep

150g dark 70% chocolate

• Garnish with more of the poached

• Sprinkle some of the chocolate soil into a

cherries and, if you’re able to get any,

stirring until the chocolate has melted. Set to one side

METHOD

garnish the top of the choux bun with micro mint

• Whisk the egg yolks in a machine until pale

• Boil the sugar in a saucepan with a few

• Boil the caster sugar in a pan with the

drops of water until it reaches 130°C on

water and bring it up to exactly 121°C on

a sugar thermometer, or until the sugar

ENJOY! AUTUMN 2014

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JUST A

ows and start a new life e and husband Dave saw e

PERFECT DAY

ineer. I grew up in Crowborough,

o be my best friend, tried to set

my’s sister’s wedding on July 11

ry special person who I wanted to years, I became pregnant and we

band and the diamond stone to

inced that he would do it when to go out for a walk on the deck

ctically drag me outside before

at he would do it later in the year. but we soon got used to him

meeting Dave, I introduced him to

rsations about wishing we could

en over Stanmer House. This

vourite foods! and everything was in place,

be, but we were so lucky as the

including keeping the eclectic

ations to a minimum, along with

ot to treasure a memento so that

hich contained photos of people

006. As a tribute to him, I had my

e our now two-year-old son my

ken by our wonderful

along with the photo of me with I have now.

Cornfield Road, Eastbourne

64 - SUMMER 2014 W&H_Iss6_Autumn14_Weddings.indd 2

PHOTOGRAPHY BY FITZGERALD PHOTOGRAPHIC - WWW.FITZGERALDPHOTOGRAPHIC.CO.UK

16/07/2014 10:33

STANMER - WEDDINGS

We’re always delighted when couples choose Stanmer House to exchange their vows and start a new life together. This time round we hear from Tania Clarke, who tells the story of how she and husband Dave saw their dream wedding come true at our Grade I listed venue

y husband Dave grew up in Hailsham, East Sussex and at the age of 20 joined the RAF as an

aircraft engineer. I grew up in Crowborough, East Sussex and at the age of 22 joined Sussex Police as a police officer. Dave’s cousin Amy, who happens to be my best friend, tried to set us up early in 2009, but due to circumstances we never contacted each other and our first meeting was at Amy’s sister’s wedding on July 11 2009. There was an instant connection between us at the wedding and I knew at that moment that this was a very special person who I wanted to get to know better. Having met for dinner, we began dating the following week. After being together for two years, I became pregnant and we decided that we needed one last pre-child holiday of a lifetime, so decided on a cruise to Alaska. We went in July 2011 and during a shore excursion found a jeweller where we chose my engagement ring band and the diamond stone to be set in it. We decided that Dave would have to find a time to surprise me with the proposal, so I was convinced that he would do it when our son was born, however just two days later on the cruise, Dave popped the question. He kept trying to persuade me to go out for a walk on the deck but, not realising his plan, I was finding every excuse not to as it was slightly chilly! Eventually he had to practically drag me outside before getting down on one knee and asking the question! It was an absolute surprise as I had convinced myself that he would do it later in the year. Dave was then posted to a new RAF base just a month before our son Jacob was born in November 2011, but we soon got used to him being away from Monday to Friday, as well as dealing with overseas deployments for longer periods of time. I have always loved Whiting & Hammond’s Mark Cross Inn and Farm @ Friday Street restaurants and after meeting Dave, I introduced him to them – with both of us being ‘foodies’, they quickly became our favourite places to eat. We often had conversations about wishing we could get married at one of them due to our love of their food, so we were so pleased to find out that they had taken over Stanmer House. This solved our dilemma as it meant we could get married at a stunning venue, as well as being

SUMMER 2014

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STANMER - WEDDINGS able to eat our favourite foods! Our wedding was booked for September 2013 in August 2012 and before we knew it, the year had passed and everything was in place, ready for the big day. Having had torrential rain the weekend before, I was dreading how the weather would be, but we were so lucky as the morning of our wedding dawned sunny and bright. The big day was everything I expected and had hoped it would be. We had gone with a very simple theme, including keeping the eclectic mix of tables and chairs at Stanmer House, which we have always loved the look of, and keeping table decorations to a minimum, along with having only 38 guests to the ceremony and meal, with another 100 invited to the evening. A Photo Booth made our reception so much fun, allowing guests to keep a copy of their photo, while we got to treasure a memento so that we could make an album a photo frame mounted on an easel, which contained photos of people special to us who couldn’t be there to share in our special day. This included my dad, who passed away in 2006. As a tribute to him, I had my wedding ring made using the stones from an eternity ring that he gave me for my 18th birthday. We also gave our now two-year-old son my dad’s miniature military national service medal to wear to the ceremony. Dave’s two best men had us all in stitches with their speech and two of my favourite photos of the day, taken by our wonderful photographer Clare, are of the four of us walking away from the front of Stanmer House in the background, along with the photo of me with my best friend Amy, as without her intervention, I wouldn’t have the best husband and father to our son that I

“

to remind us of a fantastic day. We also had

The big day was

everything

I expected and had hoped it would be

have now.

SUPPLIERS Dress: White One Tamara from Clare de Lune Bridal, South Street, Eastbourne (£825) Cake: Three tiered vanilla sponge with piped butter cream roses from Really Scrumptious Cake Company, Cornfield Road, Eastbourne Catering: Whiting & Hammond Photography: FitzGerald Photographic Music: White Ice Sounds Flowers: Ladybird Flowers, Firle Road, Eastbourne Suits: Moss Bross Hire (£337.60 for groom, two best men and groom’s father) Photo Booth: Photo Booth Boutique, Brighton Soft play/toys: Happyjacks, Eastbourne Bouncy Castle: Crockerz Castles, Worthing

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21/07/2014 11:44

KITCHENS

THE HEART OF YOUR HOME

WHETHER YOU’RE HOSTING A FABULOUS DINNER PARTY OR COOKING A NUTRITIOUS FAMILY MEAL, THE KITCHEN IS WHERE IT ALL HAPPENS, ESPECIALLY WHEN YOU’RE TRYING OUT ONE OF OUR RECIPES AT HOME. WE PROFILE FIVE OF THE BEST SPECIALISTS THAT COULD MAKE YOUR CULINARY HUB THE MOST STYLISH, WELCOMING AND ATTRACTIVE ROOM IN THE HOUSE

MOUNTSHILL WOODCRAFT & DESIGN Imagine a warm summer evening – you’re enjoying that holiday feeling right here at home, relaxing in the garden with a glass of something chilled and thinking about supper. Dreams go with a kitchen like this one, not just on holiday, but every day. There’d be more than a few takers to come and cook here; a vision of space, from its smooth folding doors to the sleek lines of the handle-free Parapan cabinets and bespoke glass breakfast bar. Room to live, room to move and maybe even room to dance... Oakhurst Farm, Turnden Road, Cranbrook, Kent TN17 2QL O158O 715 911 www.mountshill.com

POTTS We have just celebrated our 45th birthday – this wealth of experience and understanding means that we deliver a perfect bespoke customer solution every time. We know where to source the best kitchen and bathroom equipment from around the world. All of our rooms are brought together by a highly skilled design team and our showrooms feature the very latest technology, along with more traditional displays. Kiln Barn Road, East Malling, Maidstone, Kent ME19 6BQ O1732 848 444 www.potts.ltd.uk

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HEHKU CUCINA Hehku Cucina is an exciting lifestyle brand created by a team of renowned luxury kitchen designers and craftsmen, who utilise their years of experience to create heavenly bespoke living spaces of divine look, function and quality. Hehku source the ﬁnest materials and only work with select specialists to produce ‘transformational living spaces’, which will truly enhance the way you enjoy your home. From concept to installation, a Hehku specialist will be with you every step of the journey, ensuring you a premium quality, visually stunning kitchen that you can be proud of. Alltask House, Commissioners Road, Rochester, Kent ME2 4EJ O8OO 542 4197 www.hehku.co.uk

KRIEDER

TRADITIONAL BESPOKE FURNITURE

Krieder are one of Europe’s leading suppliers of kitchens. Their passion for design excellence and attention to detail is the hallmark of the brand. Krieder specialise in providing innovative concepts and interpret the customer’s vision to suit both contemporary and traditional homes. Their multi-award winning design team in Tunbridge Wells offer a free personalised design service, along with a forward thinking approach. The diversity of their product allows you to customise every aspect of their furniture and better still, has the ability to suit pretty much everyone’s budget.

At TBF we are not just kitchen specialists; we also design, manufacture and install beautiful tailor-made furniture for all interiors, with the finest materials used by the finest craftsmen. We take pride in offering a truly bespoke and personal service to every client and have a proven history of strong customer satisfaction. Each tailored design is created with an understanding of your needs, your style and to fully complement the way you live. You can depend on our experience, professionalism and personal attention in order to tailor specific solutions to your requirements.

3 Chapel Place, Tunbridge Wells, Kent TN1 1YQ O1892 619 721 www.krieder.com

Unit 2, The Coppice, Petteridge Lane, Matﬁeld, Kent TN12 7LP O1892 723 O83 www.traditionalbespokefurniture.co.uk

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A Tasty Trip Down Memory Lane Brothers and business partners Andrew and Mark Salter have tapped into a nostalgic market to create a truly exciting and original sauce called Must-Chup. We embrace our inner child to hear how it all began

MUST-CHUP 5 Southwood Road, Rusthall, Tunbridge Wells, Kent TN4 8SL â&#x20AC;˘ O7776 3OO 921 â&#x20AC;˘ www.must-chup.co.uk

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Andrew Salter

Mark, who’s a very talented chef, created a sauce made out of ketchup and mustard. My immediate thought was that this type of sauce would be great for English gastro pubs.” Already a prominent figure in local business, Andrew had previously served as General Manager of The Spa Hotel in Tunbridge Wells for over two decades and today continues his role as General Manager of Sweetwoods Park Golf Club in Edenbridge. But the thought of embarking on a passion project with his brother remained close to his heart and too good an opportunity to miss. Developing and refining the sauce’s flavour, Andrew saw to it that this exciting new product could find a home in the UK, adapting the recipe for British tastes and palates. “I brought the recipe back and added Dijon

mustard to the three other mustards already in the sauce,” he explains. “I kept the finely chopped onions for texture, the cayenne and paprika for a slight kick and the lemon juice for a bit of zing. I then rebranded it to create Must-Chup. Finally, I used fresh tomato sauce as opposed to ketchup and ensured it was gluten free, as I knew this was an expanding trend in the UK.” And with that, Must-Chup was born and launched in December 2O13. It wasn’t long before word of this cracking condiment reached our ears and Andrew’s continuing relationship with MD Brian Whiting saw the two companies team up, putting a refreshing new spin on many of our customers’ favourite dishes. “It’s a small world and after managing The Spa for 21 years, I had Andrew & Anna Salter watched Brian Whiting move from The Hare in Langton to buying his first pub, The Chaser, in Shipbourne,” Andrew continues. “Our paths crossed many times and as Must-Chup was made for gastro pubs, I decided to visit The Chaser to see if Brian would be prepared to use it in his other restaurants. Soon we had an agreement to stock it across multiple venues – my biggest thrill was when I saw on the menu at their Chiddingstone Causeway pub, The Little Brown Jug, ‘Pigs in blankets with Must-Chup’!” A match made in heaven, to be sure, as Andrew and Mark’s creation complements our menus perfectly, while also capturing the essence of childhood and appealing to both adults and children alike. “For me, it instantly tells you that this is tomato sauce for grownups with a bit of added fun!” says Andrew. “Must-Chup is a transitional condiment introducing you to the taste of mustard, yet reminding you that you grew up with tomato ketchup as a child. We all love to be big kids as adults and it brings back the love we had for tomato sauce when we were younger.” One of the sauce’s most appealing qualities is its adaptability. Whether it’s enjoyed with traditional pub classics like fish and chips or added as an accompaniment to prawn linguini, Andrew and Mark have made sure it appeals to everyone, whatever their preferences. “Must-Chup is so versatile,” says Andrew. “It can be used in pasta and to enhance Bolognese and lasagne recipes. It’s also great with barbecues and hog roasts, as well as comfort food dishes like sausage and mash, pigs in blankets, Scotch eggs and steak. It’s a sauce you can use all year round for cooking, marinating or dipping – the choice is yours!” While their product is now supplied by an evergrowing amount of shops, butchers, restaurants, delis and cafés throughout the UK, the Salter

brothers have no plans of stopping there and are continuing to dream big and look ahead to an even brighter future for their business. “We’re going from strength to strength,” says Andrew. “We have a number of distributors and stockists on our website and are also planning ‘MustChup with a Big Kick’, which we hope will be out later in the year. The dream is to get a bottle of MustChup in everybody’s fridge or kitchen cupboard and become a household name.” Watch out, Heinz, because these boys mean business and are only just getting started.

Images: Tina Chatﬁeld Photography

or many, some of the strongest and most enduring memories from childhood are invariably the foodie ones. It’s no surprise, as forgotten flavours and tastes often have the power to evoke the fondest moments from our younger years, transporting us back to a time of simple pleasures and first experiences. It was this sense of brazen nostalgia that inspired brothers Andrew and Mark Salter to launch their Must-Chup sauce last year. The perfect combination of tomato ketchup and mustard, it takes the sweet notes of the former and the fiery kick of the latter, fusing them together in a delectable blend that will delight all generations of food fanatics. Under the banner of ‘Ketchup for the big kids’, Andrew and Mark’s sauce is fast becoming a local success story, as their family business continues to flourish and make a significant impact on the Kent and Sussex culinary scene. “My twin brother and I always wanted to run our own hotel, as we both grew up in the catering business,” says Andrew. “However, when he moved to America, the dream ended. Years later in 2O11

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HOW YOU CAN PROTECT OUR FARMING HERITAGE FOR OVER A CENTURY THE ROYAL AGRICULTURAL BENEVOLENT INSTITUTION HAS URGED PEOPLE TO SUPPORT FARMERS AND THEIR FAMILIES IN TIMES OF CRISIS THROUGH BUYING LOCAL PRODUCE SOMETHING THAT’S VERY CLOSE TO OUR OWN HEART. WE FIND OUT HOW THIS WORTHY CAUSE CONTINUES TO AID THOSE IN NEED AND WHAT WE AS CONSUMERS CAN DO TO HELP

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n our modern world of fast food

help every year, it isn’t difficult to

families in addition to helping in other

convenience, 24-hour online

see why their work is so imperative,

ways, for example eanbling people to

shopping and supermarket sweeps,

particularly in light of an ever-

claim state benefits,” says Philippa.

it can be easy to forget where

changing and unpredictable world

“Within Kent we paid out £37,793 and

climate.

helped 31 beneficiaries in the county.”

our food comes from. Having grown accustomed to the creature comforts the

“From Biblical times onwards farmers

In 2013 their efforts in our part of the

UK food industry has to offer, it’s all too

have known that lean years follow

world extended to supporting a charity

often a case of ‘out of sight, out of mind’

fat,” says Philippa Spackman, Head of

dinner at our very own Chaser Inn in

when it comes to thinking about our

Fundraising and Communications at

Shipbourne, which raised a total of

nation’s hardworking farmers. In actual

R.A.B.I. “Farmers are proud, resilient

£25,000. It’s not just R.A.B.I. that can

fact, the people who put the food on our

people who do not easily ask for help in

make a difference, however; consumers

plates are – ironically – often the ones

the face of things like extreme weather.

who need the most help.

The problem is that what used to be

“

Enter the Royal Agricultural

once in a lifetime events are happening

Benevolent Institution, or R.A.B.I.

with increasing frequency and

for short, which has been providing

farmers have no time to recover from

continuous support to farmers and

one disaster before another strikes.

their families for over 150 years.

Anything that reduces productivity,

“

“If we all bought just 10% more British food every week, it would transform British agriculture – and farmers’ lives”

like lost and/or damaged crops and livestock, severely affects incomes and can lead to hardship.” As such, R.A.B.I. offers assistance through a variety of measures. As well as providing funding towards essential household items, disability equipment, relief farm staff and home

The welfare charity was founded in

help costs, the charity also owns and

1860 by agriculturalist John Joseph

runs two residential homes: Beaufort

Mechi, who developed a model farm at

House in Burnham-on-Sea and Manson

Tiptree in Essex. Despite his belief in

House in Bury St Edmunds ensure safe

the latest technologies, he knew that

and secure long-term care for older

not everyone would be able to take

members of the farming community.

advantage of the opportunities available

“We help in many ways and every

and was concerned that there should be

case is different,” continues Philippa.

a charitable body to help farming people

“It’s a myth that all farmers are wealthy

when they are most in need.

– around a quarter live on or below the

Today, R.A.B.I. is based in Oxford

poverty line. It may be a farmer who

and provides services for eight regions

has had an accident and needs help

throughout England and Wales,

paying for temporary labour while he

including the South East in support of

recovers, or a family with a severely

farmers from Kent and Sussex. With

reduced income who need help with

around 1,000 new people asking for

food and heating costs.” Indeed, there are three key ways in which R.A.B.I. goes above and beyond to help those in need. A professionally qualified welfare team enables people to help themselves by claiming pension credits and other state entitlements, while awards are made every six weeks by a dedicated grants committee and money is also given to provide for special situations, from household items to mobility vehicles. Furthermore, a Gateway Project helps people receive formal training and qualifications so that they can earn extra income off-farm. “Last year we gave £2.2million in grants to aid 1,600 individuals and

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FOOD HEROES are equally encouraged to take their

packaging to see the country of origin

own measures in ensuring Britain’s

and, if possible, not always go for the

farmers are suitably supported and

cheapest option. If we all bought just

represented.

10% more British food every week, it

day – breakfast, lunch and dinner – and it has never been more important

“

“We all need farmers three times a

would transform British agriculture – and farmers’ lives.”

With this optimistic outlook

to make sure we buy British food

intact, Philippa remains confident

that is produced to the best standards

that there is certainly a bright

in the world,” explains Philippa. “As

future in store for our nation’s most

shoppers we need to look carefully at

“

“It’s a myth that all farmers are wealthy around a quarter live on or below the poverty line”

essential industry and looks ahead to promising times to come.

“The farming, foo d and drink

industry is responsible for 3.5million jobs and 7% of the UK’s economy,” she says. “It’s an exciting field with a fantastic future and underpins a tourism trade wor th £70billion more. The level of technological change in farming is amazing and the oppor tunities are tremendous. We have to feed an expanding global population, but we need to do so sustainably, making sure we use natural resources such as land and water responsibly. Farmers provide the foo d we depend on for our own survival. It’s in all our interests to see that they don’t just survive, but thrive.” Even with the patronage of every monarch since Queen Victoria behind them, it sounds as though they have plenty of work to do and remain as busy today as they ever have. But they wouldn’t have it any other way, since times change, but needs don’t.

Shaw House, 27 West Way, Oxford OX2 0QH 01865 202 025 Confidential Helpline: 0300 303 7373 South East Region: 01903 882 741 www.rabi.org.uk

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THE DAILY GRIND... AT THE KINGS HEAD

CIMBALI, THE WORLD’S LARGEST COFFEE MACHINE MANUFACTURER, HAS JOINED FORCES WITH US TO HELP DRIVE UP THE QUALITY OF COFFEE IN BRITISH PUBS. AND IT ALL STARTS AT THE KINGS HEAD IN BESSELS GREEN...

he newly refurbished pub has recently taken delivery of a gleaming M39 traditional espresso machine featuring Cimbali’s multi-award winning ‘perfect grinding system’ (PGS). If you’re a coffee lover, you may know that the grind of the coffee beans is critical to the quality of the finished espresso. And, as espresso makes up the basis of the entire speciality coffee menu, it is crucial to get the grind just right. But, it’s not always so easy; if the grind is too fine then expect burnt coffee with a bitter taste – not good! Or, if the grinder is producing coffee that is too coarse, the espresso will have very little body or flavour with a light and thin crema – not good either! Getting the grind just right requires regular adjustment of the grinder blades, something which is often forgotten about. To get round this problem, Cimbali developed PGS self adjusting technology, which eliminates the need for regular grinder checks and manual adjustments through the working day. The result: perfect coffee every time. “Most pubs tend to focus on the food offer and opt for a push button super automatic machine, which makes great coffee, but doesn’t require a skilled barista

to operate,” says Matthew Tuffee from Cimbali. “However, there is no doubt that, when used properly, a traditional espresso machine makes the best coffee and once the team from The Kings Head had tried coffee made using our flagship M39 PGS machine, there was no turning back. “The M39 is a fantastic piece of Italian engineering and, taking centre stage in the pub, it really adds to the atmosphere and theatre that The Kings Head does so well to create. The craftsmanship is superb and, with numerous patented technologies that help staff deliver the desired in-cup quality for even the most demanding coffee drinker, it really is unrivalled in the industry.” Consumers are becoming more discerning and take an active interest in the coffee they are drinking, often seeking out new destinations in order to enjoy a well made cup of coffee. “It is therefore important to get the coffee offer right, especially in establishments where food quality is high, as the coffee is the last thing a customer will enjoy before they leave,” continues Matthew. “Using the M39 PGS means it is so much easier to make great coffee, even for the most inexperienced barista.” In terms of choice of beans, The Kings

Head turned to local coffee specialist Mecklenburgh Drink Solutions, who recommended Utz Italia, a gourmet espresso blend that undergoes a long and slow roasting process to guarantee a deep and rich espresso taste. “Our coffee experts select beans based on taste characteristics and appearance from plantations located all over the world,” explains Adrian Mecklenburgh. “Our blenders then combine beans from different plantations into a well-balanced espresso blend.” So, next time you pop into The Kings Head, why not check out the speciality coffee menu and delight in an expertly brewed, perfectly poured cup of freshly made coffee, courtesy of Mecklenbugh Drinks and the La Cimbali M39? You will not be disappointed! Gruppo Cimbali, Italy has been making award winning coffee machines for over 1OO years. Find out more about Cimbali at www.cimbaliuk.com Visit MUMAC, Milan to experience 1OO years of coffee equipment history. www.mumac.it www.mecklenburghdrinksolutions.co.uk

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FARMERS’ MARKETS

TO MARKET, TO MARKET

Helpful listings for the many farmers’ markets taking place near our venues MEOPHAM FARMERS’ MARKET Launched in 2OO4 with the support of the Parish Council, Meopham Farmers’ Market prides itself on its traders being directly involved in the production of their wares. Goods come from within a 3O-mile radius, with 2O stalls providing a wide range of fresh food from some of Kent’s best producers. 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

SHIPBOURNE FARMERS’ MARKET The village of Shipbourne was ﬁrst granted permission to hold a weekly market by Edward I in 1285. Today, it’s run entirely by volunteers, providing a focus for the local community, a retail outlet for small producers in the area and a one-stop shop for customers, with an extensive range of quality products. St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PF Opening times: Every Thursday from 9am to 11am www.kfma.org.uk/Shipbourne

TONBRIDGE FARMERS’ MARKET In addition to boasting more than 5O stalls, this market also features the Market Kitchen, where guest chefs prepare great food and demonstrate their culinary skills to provide some top tips for customers. At the Market Eatery you’ll also ﬁnd a wide selection of hot local food that’s perfect for any time of day. Sovereign Way, Tonbridge, Kent TN9 1RO Opening times: Second Sunday of every month from 9.3Oam to 1.3Opm www.tonbridgefarmersmarket.co.uk

OLD TOWN FOOD & CRAFT MARKET Once a month purveyors of delicious local produce and handcrafted items gather at Community Wise in Eastbourne for this hugely popular market. Here you’ll ﬁnd delectable meat, bread, cheese, fruit and vegetables, as well as homemade cakes, pies and scones, while crafts, cards and jewellery also make for fantastic gifts. Community Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PY Opening times: Last Saturday of every month from 1Oam to 12.3Opm

www.communitywise.org.uk

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FARMERS’ MARKETS EASTBOURNE BOROUGH MARKET Held on the pier end of Terminus Road, Eastbourne Borough Market boasts a colourful and attractive display of specially designed bright yellow and white striped stalls. Whether you’re after some fabulous food, homeware or children’s toys, you can be sure to find what you’re looking for among the friendly stallholders’ goods. 192 Terminus Road, Eastbourne, East Sussex BN21 3BB Opening times: Every Wednesday from 9.3Oam to 3.3Opm www.secretgardeneb.co.uk

TUNBRIDGE WELLS PANTILES FARMERS’ MARKET The Association of Pantiles Traders oversees an eclectic mix of food and artisan crafts, located in the historical centre of Tunbridge Wells. Reviving the tradition of an open-air market held in the town centuries ago, it’s also surrounded by shops, cafés and pubs, making for a terrific shopping and eating experience. The Pantiles, Tunbridge Wells, Kent Opening times: First and third Saturday of every month from 1Oam to 4pm www.pantilestraders.co.uk

TUNBRIDGE WELLS FARMERS’ MARKET Head to the Town Hall in Tunbridge Wells for a taste of the best produce the Garden of England has to offer. Some 4O stalls of local foods are on display every other weekend, where products include a wide range of appetising fare, from goat’s meat sausages to onion bhajis. Crescent Road, Tunbridge Wells, Kent TN1 1RS Opening times: Second and fourth Saturday of every month from 9am to 2pm www.kfma.org.uk/TunbridgeWells

PENSHURST FARMERS’ MARKET Set against the wonderful backdrop of Penshurst Place, this assortment of 4O stalls has a loyal following, while also appealing to visitors and day-trippers. From fresh fruit and veg to fish, free-range meats and game, the local, healthy produce on display here is ideal for tasty dinners, picnics, gifts and indulgent treats. Penshurst Place Car Park, Penshurst, Nr Tonbridge, Kent TN11 8DG Opening times: First Saturday of every month from 9.3Oam to 12pm www.kfma.org.uk/Penshurst

GRAVESEND FARMERS’ MARKET Since its inception in 2OO7, the farmers’ market of Gravesend has become a permanent fixture in the town. Despite changing locations several times, its popularity remains just as consistent as ever, with customers braving snow, rain and heat waves to experience the very best of what local traders can provide. Junction of Windmill Street and New Road, Gravesend, Kent DA11 OAF Opening times: Second Friday of every month from 1Oam to 2pm www.kfma.org.uk/Gravesend

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OUR FOOD

IN SEARCH OF

PERFECTION

e go to great lengths to produce the freshest, tastiest and best ﬁshcakes possible for our customers. They’re a popular choice in our pubs and make a regular appearance on the menus, all featuring their own variations, while also sticking to three important rules. In order to make the most of this delicious dish, there are three key ingredients that we need to get right every time... THE FISH We always ensure the ﬁsh we use is sustainable and, whatever we choose – whether it’s haddock, cod, salmon, pollock or something different – it needs to be fresh. This dish is a good product to utilise all the

trimmings so that nothing is wasted. As I’m sure you’ll agree, we don’t want to see anything go in the bin, especially if it has lost its life in order for us to eat it.

adding another element – the last thing you want is an oily, soggy crumb. Panko gives you the crisp texture you want for a truly unforgettable dish.

THE POTATO This needs to be just right, as potatoes play a key role in different ways, depending on what you use them for. In this recipe we use a Maris Piper as it gives a light, ﬂuffy mash rather than a waxy potato, which often results in a starchy, elastic texture.

When it comes to what type of ﬁshcake you’re going to make and what you’re going to serve it with, think about what’s good and in season and what kind of mood you’re in. If it’s cold, you might want a warming type of condiment, or, as the summer months come in, there’s nothing better than a salad!

THE BREADCRUMBS You can’t beat the Japanese Panko breadcrumb, as it gives the fishcake a great texture and a good light colour, with the fluffy middle and the flaky fish

PHOTOGRAPHY BY SAM YARDLEY

Executive Chef James Moyle-Rosser reveals the secrets behind our delectable ﬁshcakes

The world is your oyster and, as long as you keep to these three cardinal rules, you won’t go wrong.

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OUR FOOD

SALT COD FISHCAKES

SERVES 6 (12 ﬁshcakes) PREPARATION TIME: 1 hour COOKING TIME: 3O minutes

NOTE: This recipe requires the preparation to be done and the salt cod to be placed in cold water 1 day before cooking

INGREDIENTS 9OOg salt cod 1O spring onions 125g butter 3Og parsley 3Og chervil 5OOg baking potatoes 2 parsnips 2OOg ﬂour 6 eggs, beaten 2OOg breadcrumbs 1OOml vegetable oil Salt and pepper to taste

METHOD ON THE DAY BEFORE COOKING: • Place the salt cod in a large bowl and cover in 2 inches of cold water. Leave to soak for 1 day, making sure you change the water 3 times throughout Drain the cod and transfer to a large pot then cover in 2 inches of fresh water. Bring just to a simmer on a low heat then remove (the cod should just ﬂake; do not boil, or it will become tough). Drain with a colander and set to one side • Finely chop the spring onions and place in a pot on a low heat with the butter to gently sweat down. Once soft, transfer into a large mixing bowl then ﬁnely chop and add the parsley and chervil • Peel the potatoes and parsnips. Cut out the core of the parsnips and roughly chop, making sure that you keep them all around the same size. Chop the potatoes to about the same size as the parsnips, place both in a steam pot over simmering water and cook for roughly 2O-3O minutes (until just cooked). Once cooked, place the parsnips and the potatoes in a large bowl and mash together. Leave to cool slightly • Flake the cod into the same bowl as the onions and the chopped herbs then stir in the potato mixture along with

the salt and pepper to taste. Make 12 individual patties with the mixture, place on a tray and cover in the fridge. Once the fishcakes are cold they will be easier to handle • Next you will need to arrange 3 bowls in the following order – one with the flour, one with the beaten eggs and one with the breadcrumbs. Place one fishcake at a time into the flour, making sure it is lightly covered and tap off any excess flour. Place that same fishcake into the egg mixture and again ensure that it is covered. Lastly, place the fishcake into the breadcrumbs to ensure that it has a good coating. Repeat the process with all the other fishcakes. Once they are all done, leave on a tray in the fridge ON THE DAY OF COOKING: • Preheat the oven to 2OO°C. Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a 1O-inch heavy skillet over a moderate heat until the foam subsides. Cook 4 fishcakes at a time, turning over once, until golden brown (7-8 minutes in total) • Transfer to a paper towel-lined baking sheet and keep warm in the middle of the oven. Wipe the skillet clean and cook the remaining fishcakes in 3 batches, adding 1 tablespoon each of butter and oil with every batch • Ensure that they are piping hot then serve and enjoy!

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FESTIVAL FEVER As the summer rolls on, it can only mean one thing here at W&H – festivals, festivals, festivals... We’ve been hosting food fairs down in Brighton and at The Pantiles, Tunbridge Wells, while also kicking off our famous beer extravaganzas with some fantastic weekends held at The Mark Cross Inn, The Little Brown Jug and The Cricketers Inn. As always, there’s been no shortage of our usual exciting mix of craft beers and ciders, live music and tasty barbecue treats to brighten up your weekends!

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SOCIAL

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SOCIAL

ROUGH & TUMBLE Once again this summer brought around the annual Rugby 7s tournament held by Tunbridge Wells RFC. As sponsors of the event for a number of years, we at W&H have always been keen supporters of rugby and especially local teams. The day was filled with some enthusiastic competition and teamwork on the pitch, while a bar and hog roast were available to keep all those spectators fuelled when showing their support

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APPY EATER

FOOD & DRINK APPS

HERE’S OUR TAKE ON FIVE OF THE BEST BREAKFAST APPS TO NOURISH YOUR SMARTPHONE 14 Day Juice Challenge - By Fat-Burning Man

£2.49

Love your breakfast while staying in shape by drinking one juice every day for two weeks, made easy by a wealth of recipes, shopping lists and daily reminders. It’s not a fasting diet, so is easy to get started while still eating and enjoying the food you love. If you’re looking to rise and shine feeling ready for the day ahead, this is the app for you.

More Breakfast - By Maverick Software LLC

£0.69

Now you can enjoy the most important app of the day, making all your preferred breakfast items in a fantastic game without having to worry about washing the dishes! Cook and fry up your favourite foods, from pancakes, waffles and omelettes to eggs, bacon and toast. Colourful, creative and lots of fun, this is just the thing to help you get inspired when making your perfect morning meal.

£1.49 Tea - By Samuel Iglesias

£1.99 Barista - By Glasshouse Apps

Get the perfect breakfast brew every time with the ultimate tea companion. Tea’s Encyclopaedia will help you learn about different blends from all over the world, complete with preparation tips, signs of quality, tasting notes, harvest seasons and more. Whether you’re partial to Earl Grey, crazy for oolong or have a passion for chamomile, you can make the perfect cup every time with the smart tea timer and note taker.

This personal, portable coffee tutor will help you create café quality espressos at home every time. Equipping you with the knowledge to get the most out of your coffee machine, it includes step-by-step instructions and beautifully shot HD video demonstrations for the most common espresso based drinks. There are also tips on selecting, storing and grinding coffee beans, as well as an extraction timer and a handy Coffee Talk glossary.

Egg Recipes FREE - By Lucid Graphics Ltd There are hundreds of recipes and ideas for egg lovers to choose from in this nutritious, delicious guide. From main meals to quick and tasty snacks, you’ll be spoilt for choice when deciding on how best to enjoy your eggs in the morning. You can also learn all about the British Lion mark, which guarantees that the eggs have been produced to the highest standards of food safety.

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GADGETS

GOURMET GADGETS & GIZMOS

NOW YOU’VE CHECKED OUT OUR BREAKFAST APPS, ADD SOME LUXURY AND PRACTICALITY TO YOUR KITCHEN AS WE PROFILE FIVE OF THE BEST ITEMS THAT WILL MAKE THE MOST IMPORTANT MEAL OF THE DAY EVEN MORE ENJOYABLE

VICTORIA ARDUINO

VENUS CENTURY ESPRESSO MACHINE £8,000-10,000 from www.coffeeitalia.co.uk

With its authentic sculpture, beautifully refined elegance and skilfully crafted technical ability, this unique machine is the pièce de résistance of the espresso making world. Its highly original design is based on modern geometrical lines with an emphasis on the fine details, while its spectacular polished finish is a pleasure to behold. Available with three pouring cups and an adjustable height system, it’s made using the finest modern materials, yet its body is reminiscent of earlier, more classic looks. If you’re serious about your coffee, a Victoria Arduino says it all.

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BREVILLE HOT CUP WITH BRITA FILTER £89.99 from www.houseoffraser.co.uk

For a clearer, better tasting tea or coffee in the morning, the Breville Hot Cup is far more than just a kettle. There are nine different cup sizes to choose from, dispensing boiling, Brita ﬁltered water at the touch of a button, while illumination gives off a soft blue glow and its easy-view clear body ensures accurate ﬁlling. A free Maxtra cartridge is also included and the inbuilt Memo feature indicates when it needs replacing, so you can enjoy a fresh, crisp and clean cup of your favourite pick-me-up every time.

DE’LONGHI 4-SLICE SCULTURA TOASTER £99.95 from www.johnlewis.com

This truly iconic toaster cleverly combines futuristic and retro design elements to make an eye-catching style statement in any kitchen. Its chic high gloss ﬁnish and chrome details perfectly complement the progressive, electronic browning control, with six settings to crisp up your toast just the way you like it. A 1.8KW rapid toasting function will prevent any unnecessary waiting around on those busy mornings, plus an extra lift position allows easier access to smaller pieces of bread. A clever reheat function, meanwhile, lets you warm up any excess toast you may have prepared.

KITCHENAID ARTISAN MIXER £615 from www.selfridges.com

Forget instant pancake makers or wafﬂe irons; if you want your breakfast to be truly gourmet, investing in one of these gorgeous KitchenAid artisan mixers will guarantee your batter is silky smooth every time. Presented in an attractive satin copper ﬁnish, it comes complete with a tilt up head design for easy cleaning and usage, while a large capacity mixing bowl will make bigger batches a breeze. An essential addition to your cooking gear, this will have you whipping up plenty of tasty treats in no time with its sleek design and quality craftsmanship.

PHILIPS ‘QUICK CLEAN’ JUICER £110 from www.debenhams.com

Make light work of your juicing with this stylish solution from Philips. In addition to boasting a 7OOW motor, its brushed aluminium colour will bring a minimalist appeal to any kitchen, while the extra large feeding tube means there’s no need for pre-cutting your fruit beforehand. Easy to assemble and dismantle, it also has a two-litre capacity, so you can cater for your breakfast guests with plenty of juice to spare. A separate pulp collection makes for easy disposal and the ‘Quick Clean’ technology is ideal for express cleaning in just one minute.

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CUSTOMER REVIEWS

YOUR

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

THE OLD DUNNINGS MILL East Grinstead, West Sussex

“Had a lovely breakfast this morning @dunningsmill, great start to the day!” Fabulous Venues.com @FabulousVenues, Twitter

“Wow, what a great meal. We ate with family and our 9 yr old son, the staff were brilliant, the food amazing. The setting was great, please open one in the north east!” Kelly M, Trip Advisor

THE CHASER INN

THE LITTLE BROWN JUG Chiddingstone Causeway, Kent

“Delicious Sunday roast @LittleBrownJug1 – my favourite pub – such friendly service, makes all the difference. Now time for a crafty snooze!” Caroline Charlton @Squilt, Twitter

“Went here for lunch today as it’s always a safe bet! Lovely helpful staff as ever :) I had a couple of starters as a main and they were both lovely. My boyfriend had the burger, which he really enjoyed too. Nice relaxed atmosphere in there and good value for money!” sophdj89, Trip Advisor

Shipbourne, Kent

“Great lunch @thechaserinn – amazing Crispy Chilli Pork dish.” Tonbridge Nick @tonbridgenick, Twitter

THE MARK CROSS INN Mark Cross, East Sussex

“Wanted a special place for lunch in this area and we were not disappointed. The place is a real delight, from the building and surroundings to the great service and quality food.” LenBrown B, Trip Advisor

“Absolutely stunning roast today @TheMarkCross thank u for fitting in all 14 of us! Fallen in love with swede after 2day #sundayfamilymeal” Sophie D @sophdevlin, Twitter

THE FARM @ FRIDAY ST Eastbourne, East Sussex

“Great start to the day @farmfridayst for a big brekkie! #stuffed #breakfasttreat”

“Consistently good food, extensive menu, good service. Have eaten here at lunchtime and evening. The pub is good for couples and families. Well recommended” silvertraveller26, Trip Advisor

Sam @childoftheapes, Twitter

“I’ve been coming to The Farm with clients for a number of years now and I’ve always found everyone friendly and accommodating. The food is always top notch and enjoyable.” Jonathan B, Trip Advisor

THANK YOU TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS

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THE KINGS HEAD

FOOD FOR THOUGHT

Bessels Green, Kent

“Lovely dinner @Kings_Head_BG tonight – never had cucumber panna cotta or peach eton mess before, both stunning. Gorgeous cosy pub too” Georgina Wells @Wells15G, Twitter

“Perfect paella and garden has plenty of tables and shades... Will definitely visit again. The restaurant is under new management so do not overlook this one due to what might have been a previously not so good experience.” Natasha1972, Trip Advisor

STANMER HOUSE

We always love to hear the positive things our customers have to say, but are equally on the lookout for anything we can do to make your experience even more enjoyable next time. Here are a few examples of some of our diners’ constructive suggestions

Brighton, East Sussex

“@Whiting_Hammond @StanmerHouse you have an awesome Brighton manager and team. #HighlyRecommended” The critics @GastroBrighton, Twitter

“Just wanted to say a massive thank you for a beautiful wedding day. All our guests were most impressed! My grandmother, who usually doesn’t have a massive appetite, ate all her roast dinner and simply loved it! Delicious food. Stunning setting.” JennaChris25, Trip Advisor

THE CRICKETERS INN Meopham, Kent

“@Cricketers_Inn beautiful day yesterday. Hog Roast looked fabulous. Wished I was eating instead of singing!”

The Chaser Inn “We used to eat here a lot a few years ago and the food and drink could not be faulted. We ate again recently and the decor, atmosphere and service were still excellent. However, ham, eggs and chips ought to be something a chef can get right. Chips excellent and ham plentiful, but the fried eggs were raw.” collideorscape, Trip Advisor

The Little Brown Jug “We have visited a number of times and the standard of the food varies. Today was good on the whole, although my husband’s plaice was very overcooked and mushy. The other four meals were good. The service was excellent, efficient and friendly.” Tasmin10, Trip Advisor

“My friend already put a post for our lunch at the Cricketers – BUT I had to say the food, service, staff was 110% – cannot fault anything at all – will definitely be going back and also recommending to all my friends – thanks guys :-)”

The Mark Cross Inn “We had a generally excellent Sunday lunch here. Most of the food was very good and the service was excellent. Only quibble was that the portion sizes were a bit erratic. The large fish and chips was ridiculously enormous, whereas the slow cooked pork belly, while absolutely delicious, did not really seem to be a main course sized portion.”

476Kerrie100, Trip Advisor

april a, Trip Advisor

Mark Bradley @BradleyInfo, Twitter

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YOUR CHANCE TO WIN A COMPLIMENTARY MEAL FOR FOUR Spoil yourself and your friends in true W&H style with a fabulous meal at one of our award winning pubs and restaurants! We’re offering you the chance to take three of your nearest and dearest out for a slap-up three-course meal for four (including two bottles of house wine for the table) at a Whiting & Hammond venue of your choice – absolutely free! Whether it’s the magniﬁcent backdrop of Stanmer House in Brighton or the welcoming charm of The Kings Head in Bessels Green, we guarantee you’ll enjoy the fabulous dishes, professional service and delightful ambience that all of our sites are renowned for. To be in with a chance of winning this fantastic prize, worth up to £15O, all you have to do is email your name, address and contact telephone number to ofﬁce@whitingandhammond.co.uk with the subject line ‘Gastro Competition’. Alternatively, send your details to Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ. Closing date for entries is Thursday October 23 2O14.

Good luck and we look forward to receiving your entries!

TERMS AND CONDITIONS The winner will be selected at random and Whiting & Hammond’s decision is final. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. Only one entry per person will be accepted. Only one meal for four is available, which must be taken within three months of the winner being notified, excluding public holidays. Venue preference must be stated in your correspondence. No cash prize alternative will be offered. Winners may be asked to take part in publicity photos relating to the competition. Terms and conditions apply. If full contact details (name, address and telephone number) are not supplied, your entry will be invalid. In the unlikely event that the prize as stated above is not available, Whiting & Hammond reserves the right to offer a prize of similar value.

If you do not wish to be contacted in the future by Whiting & Hammond or any other afﬁliated brand, please send an email stating this to ofﬁce@whitingandhammond.co.uk with the subject line ‘Gastro Competition’. Alternatively, state this in written correspondence addressed to Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ

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APPRENTICESHIPS

YOUR LOCAL NEEDS YOU 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

ur aim is to continuously have two apprentice chefs in each of our eight 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 oneyear 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

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in its second year, the scheme has played host to some terrific inter-pub competitions, including last year’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 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

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SUPPLIERS LISTING

WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS BG BENTON

HR ADVISE ME

www.bgbenton.co.uk | 01892 767 276

www.hradvise.me | 0844 225 4077

BIBENDUM

HT WHITE & CO. LTD.

www.bibendum-wine.co.uk | 020 7449 4100

www.htwhite.com | 01323 720 161

CIMBALI UK

I.A.HARRIS

www.cimbaliuk.com | 0208 238 7101

www.iaharris.co.uk | 020 7622 7176

COOPER BURNETT

SHIPBOURNE FARMERS MARKETS

www.cooperburnett.com | 01892 515 022

01732 833 976 | www.kfma.org.uk/shipbourne

CPL TRAINING

LARKINS

www.cpltraining.co.uk | 0845 833 1835

01892 870 328 / www.facebook.com/larkinsbrewery

ELLIS OF RICHMOND

LOCH ASSOCIATES

www.ellisofrichmond.co.uk | 0208 744 5550

www.lochassociates.co.uk | 01892 773 970

FENTON CHANDLER

ONE MEDIA

www.fentonchandler.co.uk | 01252 851 726

www.one-media.co | 01892 779 650

FREEDRINKS – ZEO

PENSHURST FINE FOODS

www.drinkzeo.com / 0207 268 3015

01892 664 044

FULLERS

TEK SEATING

www.fullers.co.uk | 020 8996 2000

www.sitsmart.co.uk | 01892 510 202

GARY A. SARGEANT FCA

WW LANDSCAPES

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

www.ww-landscapes.co.uk | 01892 890 080

HAYWARD BUTCHERS

ZONAL

www.haywardsbutchers.co.uk | 01732 355 611

www.zonal.co.uk | 0800 131 3400

SUMMER 2014

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LAST ORDERS

A WORD FROM THE TOP

PHOTOGRAPH: SAM YARDLEY

sn’t it much nicer when the sun shines? Everyone has a general feel good factor about them. Fingers crossed we continue to see out a great summer in style and put behind us the disappointment of England crashing out of the World Cup in the first round. I have to say, it left me feeling extremely depressed! It seems like everywhere you turn in sport this year, England is lagging behind. One thing you can’t say England lags behind in, however, is The Great British Pub. I believe we are world champions in this field and long may we reign – trust me when I say that the rest of the world is ‘well jel’! We certainly have a lot going on during the end of the summer and beginning of the more autumnal months, with our beer festivals running right the way through to October at different sites, finishing off with Oktoberfest at The Little Brown Jug, which is definitely worth a trip. Another great event that we will be supporting as partners is Love British Food Fortnight from September 22 until October 5. This is very close to our hearts and something we feel extremely passionate

about. To celebrate we’ll be challenging our chefs to come up with some Great British Food using some beautiful local produce. The other thing to remember is – and I dread saying it – Christmas! Get in early if you have your festive party to book. As the summer comes to an end this seems to move to the top of people’s ‘to do’ lists. I truly am sorry for mentioning it, but I’m sure it won’t be that long before we see the shops filled with the usual spangly tat! Finally, a big ‘well done’ is in order for the entire W&H team, who won the award for Tourism and Hospitality Business of the Year at the Kent Excellence in Business Awards (KEiBA). As always, we couldn’t

do it without the ongoing support of our customers, so thank you to everyone who continues to visit our sites and make our jobs worthwhile! I hope you’ve enjoyed our latest edition of Gastro and do feel free to let us know what you think. I’m off to the pub! Cheers,

Brian Keeley Whiting MD

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MAKING THAT BOOKING All the names and numbers youâ&#x20AC;&#x2122;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

Manager: Tyson Marshall

Manager: Paul Giles

Head Chef: Simon Haywood

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

THE CRICKETERS INN

Stumble Hill, Shipbourne,

Mark Cross, Nr Tunbridge Wells,

Wrotham Road, Meopham,

Tonbridge, Kent TN11 9PE

East Sussex TN6 3NP

Gravesend, Kent DA13 0QA

Manager: Craig White

Manager: Kiran Shukla

Manager: Scott Hawkes

Head Chef: Daniel Curtis

Head Chef: Andy Billings

Head Chef: Darren Collins

Tel: 01732 810 360

Tel: 01892 852 423

Tel: 01474 812 163

Email: enquiries@thechaser.co.uk

Email: enquiries@themarkcross.co.uk

Email: enquiries@thecricketersinn.co.uk

Website: www.thechaser.co.uk

Website: www.themarkcross.co.uk

Website: www.thecricketersinn.co.uk

THE OLD DUNNINGS MILL THE FARM @ FRIDAY STREET

STANMER HOUSE

Dunnings Road, East Grinstead,

15 Friday Street, Langney,

Stanmer Park, Brighton,

West Sussex RH19 4AT

Eastbourne, East Sussex BN23 8AP

East Sussex BN1 9QA

Manager: Janet Webb

Manager: Paul Worman

Manager/Acting Head Chef: Simon McLoughlin

Head Chef: Steve Ednie

Head Chef: Neil Parfitt

Events Manager: Rebecca Weller

Tel: 01342 326 341

Tel: 01323 766 049

Tel: 01273 680 400

Email: enquiries@theolddunningsmill.co.uk

Email: enquiries@farmfridaystreet.com

Email: enquiries@stanmerhouse.co.uk

Website: www.theolddunningsmill.co.uk

Website: www.farmfridaystreet.com

Website: www.stanmerhouse.co.uk

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