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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
GRAPE EXPECTATIONS
How local vineyards and wineries are making our counties sparkle
BRITISH PUB GUIDE Introducing the UK’s most innovative gastro hotspots
GARDEN OF ENGLAND What you can do to support the farmers’ markets of Kent
ARABIAN APPETITES
Join us on a culinary journey through the heart of Jordan
MEET THE MEAT MEN Say hello to some of the best butchers in the region
SPLASH OF THE TITANS Beer, wine or cider – which one gets your vote for top tipple?
ISSUE 9 SUMMER 2015
JAMES MARTIN
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Why the Saturday Kitchen star is flying the flag for our country’s food
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Designers and makers of handmade kitchens
The difference is in the detail
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Please call for a brochure or visit our showrooms Unit 9, Chart Farm , Seal Chart Sevenoaks, Kent TN 15 OES Tel: 01732 762682
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81 Calverley Road Tunbridge Wells, KentTN1 2UY Tel: 01892 520730
www.rencraft.co.uk
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WELCOME
What’ll it be, then?
W
ho doesn’t love the start of summer? The sun comes out, the Pimm’s starts fl owing and the barbecues are dusted down, ready for long nights and good times with friends and family over the coming months. And if that wasn’t enough, there’s a brand new edition of Gastro to look forward to! To set you up for the warmer weather, we’ve put together another fantastic issue. As a way of kicking things off, we’ll be sitting down with celebrity chef, James Martin, who tells us about his love of British produce and life in front of the camera on Saturday Kitchen. Our nearby farmers’ markets will also be taking centre stage, as we catch up with the Kent Farmers’ Market Association and discover why it’s so important to our regional foodie tapestry. You’ll find our usual collection of appetising recipes too, as our Executive Chef once again goes in search of perfection – this time to create the best sticky toffee pudding – while I reveal one of my top W&H meals for you to try at home.
Now that it’s a bit warmer, make sure you utilise a helpful selection of cocktail apps on your smartphone that will help you on your way to producing some refreshing concoctions. Plus, keep your eyes peeled for a chance to take your nearest and dearest on a cocktail making master class from an expert mixologist at one of our venues. In celebration of the Great British pub, we pay a visit to the top 1O gastro hotspots in the UK, where Michelin-starred food, beautiful surroundings and professional service combine to deliver unforgettable dining experiences. For a more exotic culinary journey, join us on a trip to Jordan, where we’ll be sampling some exciting gourmet delights and soaking up the rich and fascinating culture on offer. If you’ve ever spent an evening in the pub debating which tipple is your favourite, we’ve got you covered there as well, as beer, wine and cider go head to head for the title of ‘best beverage’. Meanwhile, one of our key beer suppliers, Miller Brands, talk about their place in the current market.
Elsewhere, we explore some of the best local vineyards and find out how they’re putting English wine on the map. Similarly, your next barbie wouldn’t be complete without a delectable range of sizzling meats; get the most out of your cuts by checking out our roundup of some of the finest meat men in Kent and Sussex. Thinking of tying the knot this summer? You couldn’t hope for a better location than Stanmer House in Brighton – for an idea of the magic that awaits, we hear from a happy couple who have enjoyed their special day with us. All this and more can be found in the following pages, which only leaves me to wish you an enjoyable read on behalf of everyone here at Whiting & Hammond! Cheers,
Brian Keeley Whiting MD P.S. My usual final thoughts and closing comments can be found on page 97.
SUMMER 2015
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Contents
32 { GRAPE } 40 { ARABIAN APPETITES } EXPECTATIONS
BEST OF } 73 { BRITISH
20 {
MOST PEOPLE THINK CHEFS ARE NUTS, AND THEY PROBABLY ARE, BUT TO ME, IT’S THE BEST JOB IN THE WORLD
}
08 FRONT OF HOUSE
28 MY FAVOURITE DISH
45 WORLD CLASS ACT
Catch up on the latest updates and news stories
Try your hand at this top pick from the W&H menu
Miller Brands will change how you think about beer
12 ALFRESCO ADVENTURES
31 FOODIE FACTSHEET
49 CREAM OF THE CROP
Introducing our award-winning pub restaurants
Titillate your taste buds with some tantalising trivia
Fresh seasonal produce, tips and ingredients to savour
16 SEASON’S EATINGS
32 GRAPE EXPECTATIONS
50 COME DINE WITH US
Six of the best foodie connections to enjoy
Join us on a wine journey through Kent and Sussex
Impress your guests with a dinner party to remember
19 W&H EVENTS
39 MEET THE TEAM
54 DATE WITH DESTINY
Key dates to remember over the coming months
Say hello to key Whiting & Hammond family members
How Cupid helped to bring a Brighton couple together
20 JAMES MARTIN
40 ARABIAN APPETITES
61 HAVING A BUTCHERS
Saturday Kitchen star has high hopes for British food
We’re cooking up a desert storm in the heart of Jordan
Why these meat men are truly a cut above the rest
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82 SPLASH OF THE TITANS Beer, wine and cider battle it out for the top tipple title
87 GO WITH THE FLOW
GASTRO Editor - Frederick Latty flatty@markerstudy.com
Shake things up with a selection of cocktail apps
88 GOURMET GADGETS Essential gear to give your coffee a real ‘wow’ factor
54 28
91 COMPETITION
Publishing Design Manager Xela Ruy xruy@markerstudy.com
Don’t miss the chance to win a cocktail master class
92 YOUR FEEDBACK
Junior Designer Bethany Webb bwebb@markerstudy.com
What you’ve been saying about our seven venues
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
65
Manager/Senior Designer - Dom Prevost Manager Studio Manager/Senior dprevost@markerstudy.com
Production Co-ordinator - Lauren Howe lhowe2@markerstudy.com Commercial Manager - Amanda Morreale amorreale@markerstudy.com Publishing Director - Nick Moore nmoore@markerstudy.com Editorial Director - Richard Moore rmoore@markerstudy.com Contributors Sam Yardley Tony Bartholomew Philip Harris - Paul Heneker Peter Jenkinson - Paul Massey Celia Paul - Hayley Rose Yuki Sugiura
S EE OU FRHE H
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GASTRO
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T H E M A G A Z I N E F R O M T H E A WA R D W I N N I N G P U B A N D R E S TA U R A N T G R O U P
BRITISH PUB GUIDE Introducing the UK’s most innovative gastro hotspots
GARDEN OF ENGLAND What you can do to support the farmers’ markets of Kent
ARABIAN APPETITES
Join us on a culinary journey through the heart of Jordan
MEET THE MEAT MEN Say hello to some of the best butchers in the region
SPLASH OF THE TITANS Beer, wine or cider – which one gets your vote for top tipple?
ISSUE 9 SUMMER 2015
65 TASTE OF KENT
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
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GRAPE EXPECTATIONS
How local vineyards and wineries are making our counties sparkle
JAMES MARTIN Why the Saturday Kitchen star is flying the flag for our country’s food
There’s loads you can do to put local food on the map
69 FARMERS’ MARKETS We explore the delights available at Penshurst
70 MENU PERFECTION Some secrets behind one of our popular dishes revealed
73 BEST OF BRITISH Just where are the top 1O gastro pubs in the country?
78 SOCIAL SNAPSHOTS Standout scenes from our latest and greatest events
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ONE MEDIA AND CREATIVE UK LTD 16 Lonsdale Gardens, Tunbridge Wells, Kent TN1 1NU 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
WINNING DISH A popular W&H dish has won a prestigious industry award. We entered our delicious homemade corned beef into Restaurant magazine’s Development Chef Awards, where it captured the judges’ votes and was named Best New Dish of the Year. The awards, now in their second year, were held at the Farm Frites Development Chef Summit in London earlier this year. Executive Chef, James Palmer-Rosser (pictured), says: “This dish has been extremely popular with our customers and seems to have won the judges over too. It epitomises everything we love – good quality, value and homemade food.” www.whitingandhammond.co.uk/ whiting-and-hammond-awards
WONDERFUL WEDDINGS If you’re looking for the perfect wedding venue, make sure you book yourself in for a Stanmer House Wedding Open Evening. This year has already had a fantastic turnout for the February and April events, when the house was dressed as it would be for a wedding, giving couples a chance to see the house in all its glory and meet some wonderful suppliers. The next evenings are on June 16, August 18 and October 2O, so don’t forget to book your place by contacting events@stanmerhouse.co.uk to see the big day of your dreams come to life. www.stanmerhouse.co.uk/stanmer-magazine
Sam Yardley
MIDSUMMER MERRIMENT On June 5, Stanmer House in Brighton will be hosting a spectacular event to celebrate everything that’s great about British summertime. In addition to a wonderful cocktail on arrival, guests at our Midsummer Night’s Dream party will enjoy a sumptuous three-course menu with coffee and chocolates, as well as some superb entertainment. A silent auction will also help to raise awareness and funds on the night for Chestnut Tree House, the only children’s hospice in East and West Sussex. Tickets cost £59.95 per person and further details on how to book can be found on page 56. www.stanmerhouse.co.uk
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NEWS
SCRUMPTIOUS SUMMER As the clocks move forward, the arrival of summer can only mean one thing at Whiting & Hammond: our beer and music festival season is upon us at last. Kicking off the festivities is the Mark Cross Inn festival from May 22 to 25. For all beer festival dates, don’t forget to check the upcoming listings on our website. The festivals across the sites are always fun weekends of fantastic beer, cider, local music and tasty food from the barbecue. Don’t miss out on these free events this summer, which are great fun for the whole family. www.whitingandhammond.co.uk/events
FESTIVAL FEVER Here at Whiting & Hammond, we love to spread our passion for food and bring it to the public whenever we can. This summer, you’ll find W&H stands at the Pantiles Food Festival in Tunbridge Wells on May 16 and 17, the Brighton & Hove Food Festival on Hove Lawns on May 3O and 31 and Eastbourne Feastival on June 27 and 28. Make sure you come along and check out some appetising stalls, where we’ll be showcasing our finest food and drink for you to take home. For more information on our upcoming events, see page 19. www.whitingandhammond.co.uk/events
AND THE WINNER IS...
Congratulations to Miss V. Elsworth from Brighton, the lucky winner of last issue’s competition! To celebrate the arrival of our beer festivals, she’ll be heading to her local W&H site, Stanmer House, on July 3 to 5, where she’ll be treated to a hog roast and up to four pints of beer or cider – absolutely free! To find out how you and up to seven friends could be in with a chance of winning a cocktail making master class, head to page 91 for all the details on our latest competition. www.whitingandhammond.co.uk/ gastro-magazine
TO KEEP UP TO DATE WITH THE LATEST W&H NEWS, VISIT WWW.WHITINGANDHAMMOND.CO.UK, LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND SUMMER 2015
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OUR PUBS
ALFRESCO ADVENTURES AT
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INTRODUCING OUR AWARD-WINNING PUBS AND RESTAURANTS With summer upon us at last, what better way to take advantage of the warmer weather than with a refreshing pint in one of our pub gardens? Located in some of the most picturesque areas of Kent and Sussex, you couldn’t ask for sunnier settings to enjoy our delicious food and drink, while being treated to the same quality customer service we pride ourselves on all year round. If you’re in Brighton, there are few venues that can match the picturesque grandeur of Stanmer House. Here, you can tuck into a traditional afternoon tea, surrounded by 5,000 acres of stunning woodland and parkland, all set against the beautiful backdrop of a Grade I-listed mansion. At The Mark Cross Inn, panoramic views of the Sussex countryside provide an ideal way to make the most of the pub’s fantastic menu, boasting rolling hills and stunning scenery that will take your breath away.
THE CHASER INN
The Cricketers is situated in the picture-postcard village of Meopham, where you can pull up a chair directly opposite the nearby cricket green - perfect for a bit of relaxing Sunday afternoon entertainment. Plus, The Little Brown Jug in Chiddingstone Causeway and The Kings Head in Sevenoaks are home to our distinctive huts, creating an utterly unique dining experience that you won’t forget. Wherever you choose to join us – be it The Chaser in Shipbourne or The Farm @ Friday Street in Eastbourne – you’ll also find our immensely popular and acclaimed beer festivals, where an extensive array of beers and ciders are provided over selected weekends, complete with hog roasts, local bands and plenty of fun activities for the whole family. So, what are you waiting for? Join us at any of our seven pubs and make this summer an unforgettable one with Whiting & Hammond.
THE LITTLE BROWN JUG
Shipbourne, Kent
Chiddingstone Causeway, Kent
www.thechaser.co.uk www.facebook.com/TheChaserInn @thechaserinn
www.thelittlebrownjug.co.uk www.facebook.com/littlebrown.jug.52 @LittleBrownJug1
THE MARK CROSS INN
THE FARM @ FRIDAY STREET
THE CRICKETERS INN
Mark Cross, East Sussex
Eastbourne, East Sussex
Meopham, Kent
www.themarkcross.co.uk www.facebook.com/TheMarkCross @TheMarkCross
www.farmfridaystreet.com www.facebook.com/farm.fridaystreet @farmfridayst
www.thecricketersinn.co.uk www.facebook.com/cricketers.inn @Cricketers_Inn
STANMER HOUSE
THE KINGS HEAD
Brighton, East Sussex
Sevenoaks, Kent
www.stanmerhouse.co.uk www.facebook.com/StanmerHouse @StanmerHouse
www.kingsheadbesselsgreen.co.uk www.facebook.com/kingsheadbg @Kings_Head_BG
Full contact details for each of our sites are available on page 98, while our beer festival dates can be found on page 19. For more information on all of our pubs, visit www.whitingandhammond.co.uk Don’t forget to like us at www.facebook.com/whitingandhammond or follow us on Twitter @Whiting_Hammond SUMMER 2015
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KNIGHTS WOOD EMERGES AS ONE OF THE MOST DESIRABLE DESTINATIONS IN ROYAL TUNBRIDGE WELLS AS BUYERS FLOCK TO THE LANES Strong demand for the homes at Knights Wood is showing no sign of slowing, following the official launch of The Lanes, the eagerly-awaited second phase at Dandara's stunning development, set in over 200 acres of established Kentish woodland on the edge of Royal Tunbridge Wells. A number of house types featured within
at Knights Wood said, "This really has
The Lanes are available for the very first
become one of the most sought after
time at Knights Wood and have been very
destinations in the town. The first phase was extremely popular with young professionals and families, who were attracted to the style and excellent value of these lowmaintenance homes.
well-received, including the Gala, with its attractive brick and render finish and striking square bay window overlooking the front garden. The Golding is also turning heads,
"In terms of value for money in the local
with buyers taken with this spacious four
property market, we believe that Knights
bedroom home which includes a practical
Wood is unrivalled. With High Brooms station nearby, it is a/so very convenient for commuters and with a new primary school currently being built at Knights WoodThe Skinners' Kent Primary School- we are certain that we will continue to see very high demand for these fantastic properties."
utility room and en-suite shower to the master bedroom. All of the two bedroom Victoria house types The Lanes, a charming collection of two,
have already been sold and the Sunburst
three and four bedroom homes, was
is also proving very popular, with semi-
officially launched to the public in March
detached and detached versions available.
and by the end of a very successful
Early buyers were not the only ones to
opening weekend, over 50% of the
Speaking about the popularity of the
recognise the quality at Knights Wood,
first release had been sold.
development, Susie Bennett, Sales Director
which scooped two Gold Four-Star "Highly Commended" accolades at the UK Property Awards in November 2014. Register your interest in The Lanes now to avoid disappointment, by visiting
www.knightswood.co.uk or calling 01892 800580. Alternatively, please visit the Marketing Suite at Knights Wood, which is open daily from 10.00am to S.OOpm. Buyers' legal fees of up to ÂŁ1,000 paid on selected homes, subject to terms and conditions- full written details are available.
by
dandara
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~ KNIGHTS WOOD ROYAL
TUNBRIDGE
WELLS
THE LANES NEW PHASE - NOW RELEASED
The Lanes, the next phase of contemporary homes at Knights Wood, is released for sale. This charming collection of three and four bedroom homes are set amongst tree-lined avenues, enveloped in circa 205 acres of established woodland. Each home features the high level of specification and attention to detail that is fast becoming synonymous with this landmark development.
Register your interest now to avoid disappointment!
CALL NOW TO REGISTER YOUR INTEREST knightswood.co.uk
01892 800 580
Prices from ÂŁ425,000. Legal fees paid on selected homes, ask for details.
..Knight . . Frank Untitled-3 3
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SEASON’S EATINGS The Trip
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Six of the best foodie connections to look forward to over the coming months
If you’re planning a gourmet getaway this summer, check out Organic Holidays. Featuring a vast selection of places to stay and eat around the world, this delectable directory includes camping on a certified organic permaculture farm and staying in a boutique hotel with an organic restaurant. Where possible, catered meals are prepared using local, organic produce, while self-catering options are available on organic farms and smallholdings. For prices and booking information, visit www.organicholidays.co.uk
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The Festival
The Gear
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From July 10 to 12, the Kent County Show returns for another extravaganza of farming, countryside and rural life at Kent Showground in Maidstone. There’s plenty on offer here for foodies, such as a new catering court for street food, over 100 food stands and a number of new caterers, offering such culinary delights as wine, cheese, cider and more. Keep your eyes peeled for ticket prices and information by heading to www.kentshowground.co.uk
Take your open-air cooking to a new level with a bespoke outdoor kitchen from Indian Ocean. From initial concept to completion, they offer a comprehensive process to design, build and install an outside cookery space that’s right for you. With luxury grills manufactured to commercial standards and an innovative collection of units, it will revolutionise your entire food preparation process throughout the warmer months. Find out more about prices and availability at www.indian-ocean.co.uk
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Accompanying the major BBC Two series, From Venice to Istanbul is Rick Stein’s latest foray into the world’s most exciting cuisine. More than 100 spectacular recipes are included, discovered by the chef during his travels in the Eastern Mediterranean. Stunning photography accompanies each dish, from the ultimate mezze spread of baba ghanoush to mouth-watering garlic shrimps with soft polenta. It’s due out on July 2 and can be ordered for £20 from www.waterstones.com
�
�
The Furniture
The Book
Entertain in style at your next get together by splashing out on this supremely comfortable dining set. The Port Royal Platinum Cube can seat up to six people and comprises a glass topped table, six armchairs with extendable backrests and four footstalls. For added comfort, it also comes with seat cushions and ribbed back cushions in a matching grey fabric. Perfect for alfresco evenings and parties, it can be yours for £1,846 from www.occa-home.co.uk
The Course Embrace your wild side at Hunter Gather Cook, a foraging and cookery school that specialises in wild food, outdoor living and self-sufficiency. Based in an off grid tree house HQ in beautiful Sussex woods near Lewes, courses are designed to teach participants how to identify, process and cook a wide range of wild plants and animals to a high standard. Prices start at £100 per head and can be found online at www.huntergathercook.com
SUMMER 2015
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EVENTS
All the dates you’ll need on your W&H calendar MAY
Saturday 16 and Sunday 17 – Pantiles Food Festival, Tunbridge Wells (MX) Friday 22 to Monday 25 – The Mark Cross Inn Beer Festival Saturday 23 to Sunday 31 – English Wine Week (ALL)
Friday 29 to Sunday 31 – The Little Brown Jug Beer Festival Saturday 30 – Doggy Brunch Saturday (SH)
Saturday 30 and Sunday 31 – Brighton and Hove Food Festival (Hove Lawns) (SH)
JUNE
Friday 5 – Midsummer Night’s Dream Party for Chestnut Tree House (SH) Friday 12 to Sunday 14 – The Cricketers Inn Beer Festival Tuesday 16 – Wedding Open Evening (SH) Sunday 21 – Father’s Day (ALL)
Friday 26 to Sunday 28 – Picture House Outdoor Cinema (SH) Saturday 27 – Doggy Brunch Saturday (SH)
JULY
Friday 3 to Sunday 5 – Stanmer House Beer Festival
Friday 24 to Sunday 26 – The Mark Cross Inn Beer Festival Saturday 25 – Doggy Brunch Saturday (SH)
Friday 31 to Sunday August 2 – The Farm @ Friday Street Beer Festival CH – The Chaser Inn, Shipbourne • KH – The Kings Head, Sevenoaks MX – The Mark Cross Inn, Mark Cross • F – The Farm @ Friday Street, Eastbourne CR – The Cricketers Inn, Meopham • SH – Stanmer House, Brighton LBJ – The Little Brown Jug, Chiddingstone Causeway For more information on how to book any of our events, check with your local venue or visit www.whitingandhammond.co.uk
You can also keep up to date with what’s happening by liking us on Facebook at
www.facebook.com/whitingandhammond
or by following us on Twitter
@Whiting_Hammond
SPRING SUMMER / SUMMER2015 2013
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HE MAY HAVE STUCK TO HIS COMFORT ZONE IN HIS LATEST BOOK, BUT JAMES MARTIN IS ANYTHING BUT COMPLACENT. WE CHAT EXCLUSIVELY TO THE SATURDAY KITCHEN STAR ABOUT BRITISH PRODUCE, HIS LOVE OF MOTOR RACING AND WHY WE’VE STILL GOT A LONG WAY TO GO IN OUR SEARCH FOR NEW CULINARY DISCOVERIES Photography by Yuki Sugiura
YORKSHIRE LAD MAKES GOOD SUMMER 2014
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T
here can be no denying that buying locally, reducing ‘food miles’ and growing your own have become increasingly trendy options among gastronomes in recent years. But for chefs like James Martin, star of TV’s Saturday Kitchen and all-round champion of British food, it’s the produce itself that takes centre stage, wherever it may come from. Not that he doesn’t still make time for dishes a little closer to home, of course, as demonstrated in his latest book, Home Comforts. A tie-in to the BBC series of the same name, this collection of hearty recipes sees the Yorkshire-born chef cooking the food he loves and putting his homeland well and truly in the spotlight. “I was a farmer’s kid, so if I don’t promote British farms, I would get lynched at home! I’ve always promoted British produce; I think it’s the best in the world. Local stuff is great, but too much emphasis now is on this 15 to 2O-mile radius of your restaurant. It’s all very well, but you get the best food from where you get the best food from and I’ve been fortunate on my travels to find some amazing suppliers and be introduced to some new ones as well. By doing that, you can cherry pick some of the best.” Indeed, our nation’s gourmet offerings have been the lifeblood of James’s illustrious career, which has also seen him venture further afield to discover new and exciting cuisines and cultures. A farmer through and through, the 42-year-old was born in Malton, Yorkshire in 1972 and raised on the Castle Howard estate, where his father worked as a catering manager. It was there that he adopted a love of food and gained an invaluable education in where great British ingredients come from. “As a chef, it makes you appreciate food a lot more. Most chefs look at food, pick up the phone and it just arrives the following day, but when you’re working on a farm, you realise how much hard work it is to produce something simple like a carrot or a bit of pork; it takes a lot of work and a lot of time. It made me understand and appreciate food from a young age very quickly.” Acquiring such green fingered insight was certainly time well spent, but it was the call of the kitchen that soon peaked James’s interest; far from a lip-smacking meal or an encouraging mentor, however, his move behind the stove was inspired more by pure necessity than anything else. “Working on a farm was great, but it was bloody cold, so the best way to get into the warmth was in the kitchen next to the Aga! Ever since I was a kid, I wanted to be a chef and managed to work with some great people when I was younger. I was quite lucky because that’s what I always wanted to do.”
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At the age of 16, James began his formal training at Scarborough Technical College, before going to work for Antony Worrall Thompson in the kitchens of One Ninety Queen’s Gate in London. It was an experience that would open many doors for the young cook, who eventually went on to collaborate with a number of London’s leading chefs, including the devil in the kitchen himself, Marco Pierre White. “When you’re working with those kinds of well-known people, as well as the less well-known, it can only have an inspiration on what you do. I was quite fortunate to work with them, so it had a huge influence on what I did. TV wasn’t around then, so working in a restaurant was what you were trained to do; there were no aspirations to do television and I never went looking for it.”
But find it he did. After opening the Hotel and Bistro du Vin in Winchester, aged 22, James cut his media teeth on shows like The Big Breakfast and Ready, Steady, Cook in the 199Os, and it wasn’t long before he became a household name. In addition to cooking programmes such as Operation Hospital Food and United Cakes of America, he even took to the glitz and glamour of Strictly Come Dancing in 2OO5, in spite of some initial reservations: “It wasn’t on my bucket list, put it that way! But, like anything, you’ve got to throw yourself into it.” One series to shine a light more than any other was Saturday Kitchen, the weekend staple that introduced James to more than 3.5million viewers a week. Rather than seeing himself as the star, however, the always humble chef views the experience as an opportunity to continue learning from the best. Peach Melba with sugar-roasted doughnuts
The ultimate burger
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release your brighter side ~ (j) ~
-路
refreshing, crisp soft drink with all natural ingredients and low sugar
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~ facebook.com/drinkzeo
#BrighterSide
~ @drinkzeo
drinkzeo.com
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Smoked salmon, prawn and cucumber mousse
further establishments, including James Martin Manchester, which specialises in his signature style of ‘modern British’. But perhaps even closer to his heart is the Talbot Hotel Restaurant; situated in his hometown of Malton, it boasts an enviable larder on its doorstep, using Yorkshire’s finest ingredients, which are cooked simply with care and have put Malton on the map as an essential gastronomic destination. “It has been an amazing journey and you’ve got to be there and keep your finger on it at all times. I’ve got no time to open 5O restaurants; I’d rather stick to my two or three. People are so often surprised now when I walk in, but I’m a chef by trade and it’s what I do. I enjoy it and it’s my release; I switch my mobile phone off and I can go back to what I’ve done all my life.”
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“The advantage of doing a show like Saturday Kitchen is that you’ve got the best seat in the house. I’m in the best position around because I get to see a little insight of not just the UK’s food, but the world’s food. We’ve had chefs from all over the globe; if they’re coming to the UK, it’s the show they want to be on. It’s all about the food, which is the reason why it’s got the longevity that it’s had.” Regular viewers will no doubt be familiar with the programme’s ‘heaven and hell’ element, where celebrity guests describe their most beloved and most loathed foods; in case you were wondering, James’s are “crab or langoustines” and “horseradish” respectively. But, he insists, the emphasis should always remain on what people are eating rather than who’s cooking it.
for other people. It soon changes, as the older you get, the wiser you get.” Outside the kitchen, James has become equally renowned for his love of motors and bikes. Sparked by his early experiences of driving his childhood farm’s tractor, driving and racing are now lifelong interests for the avid petrol head. Whether or not it will become a more integral part of his career, however, remains to be seen. “I’d love to get into it more seriously, but as you get older, the less likely you are to fit in the seat! Doing something like Saturday Kitchen takes up your entire weekend, so it’s quite difficult for me to do other stuff, but watch this space. I would have loved to have done it from a young age, but I didn’t have the opportunity; all I drove was a tractor on a farm and that was about it!”
“Cooking’s not rocket science, it’s just hard work, so if you want to be one of the best, you’ve got to put in the hours and work with some of the best” “TV chefs have changed over the years. At one point, I really wasn’t keen on the way TV cookery was going, but now it has levelled itself out a bit. There’s still a long way to go and it’s a learning curve, but it should always be about the food first and not the person. It sounds daft, but longevity in this game is all about what you put on the plate, and if people like that, it will inspire them to go and do it.” While television naturally puts a high demand on his time, it would seem that James’s true passion still lies in the hustle and bustle of a busy restaurant. Having only been open for two years, his first eatery, Leeds Kitchen in Clarence Dock, closed its doors in 2O13; today, however, his thriving business comprises two
Despite his long and fruitful career, one accolade that has remained elusive over the years is the esteemed Michelin star, the hospitality industry’s highest mark of distinction. James appears unfazed, however, as his clientele continues to remain at the forefront of everything he does. “Your customers are the people who are going to pay your bread and butter and you’ve got to cook for them first, then everything else comes from that; you’d be mad chasing a Michelin star if you had nobody in your restaurant. As a 22-year-old head chef, when I first started out, you think the world owes you a favour, when you should be standing back and thinking about what you’re going to cook
One opportunity he has been given in recent years is the chance to judge the prestigious Roux Scholarship. Joining a panel alongside celebrity chefs like Rick Stein, Raymond Blanc and Angela Hartnett, he remains immensely proud to be involved in the premier cooking competition. “It’s vitally important. It has been running for 3O years now and is a fascinating thing that can lead to huge opportunities that change people’s lives, so to be one of the few judges they have there is an honour and a privilege. Food’s evolving and the Roux family know it, so they’ve had to adapt and change the competition over the years, but it still sticks to their core ethos of classic French cooking.”
SUMMER 2015
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With people becoming more and more educated about what they eat and where it comes from, our interest in food has certainly progressed, meaning James and his peers have had to up their game and deliver dishes that showcase the wealth of culinary delights available on our shores. Nevertheless, he remains optimistic about our foodie future and the exciting possibilities still to come. “I think we still have a long way to go. It’s certainly heading in the right direction, but there’s a lot more to discover and a lot more to learn. Restaurants have had to develop and we’re certainly more knowledgeable about food than we ever were. There are some amazing artisan producers around and new ones coming through; we haven’t even scratched the surface. There’s a huge world out there to find and explore for something new and something different.” As a man who has never been afraid of hard work, James’s pragmatic approach to cooking can be seen in every dish he produces. And while he has no delusions about the hard graft of his chosen profession, he’s keen for young people to follow suit and keep things fresh. “Working with a young team keeps you enthusiastic about what you do, and the most important thing in any job is to work with great people. Cooking’s not rocket science, it’s just hard work, so if you want to be one of the best, you’ve got to put in the hours and work with some of the best. Most people think chefs are nuts, and they probably are, but to me, it’s the best job in the world.” No arguments there, as James will soon be continuing his culinary dream on board a new P&O Cruises ship, where he’ll head up an elite group of ‘Food Heroes’ (including fellow cooks like Mary Berry and Pierre Koffmann) to such exotic locations as Spain, Monaco and Italy to launch Britain’s first cookery school at sea. Just another day at the office, then, eh, Mr Martin? Home Comforts by James Martin is available now, priced £2O from Quadrille. www.jamesmartinchef.co.uk www.jamesmartinmanchester.co.uk www.talbotmalton.co.uk
James Martin: Facts and Figures Born: June 30 1972, Malton, Yorkshire Age: 42 Restaurants: 2 Michelin stars: 0 Cookery books: 17 TV programmes presented: 13 Signature dish: White chocolate bread and butter pudding served warm with a single malt ice cream Food heaven: Crab/langoustine Food hell: Horseradish
Read on to find out how to cook one of James’s recipes from the comfort of your own kitchen…
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Butternut squash soup with flowerpot bread
The best cinnamon rolls
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“I’ve always promoted British produce; I think it’s the best in the world”
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and
SALMON
WATERCRESS
PAN
BAGNAT “This really is a treat and – to be honest – it’s massive! But the idea is you make it and it lasts four to five days in the fridge, or you take it on a picnic and feed the masses. Making the pesto-style sauce with watercress gives a peppery result and uses the masses of watercress for which Hampshire – where I live – is so famous. If you ask me, we should use a lot more of it instead of rocket. It has a great taste and we can grow it naturally all year round.” SERVES 8-1O INGREDIENTS 1.5kg salmon fillet 1 lemon, sliced Sea salt Black peppercorns Leaves from a large bunch of basil 2 garlic cloves 6Og toasted pine nuts 4OOg watercress, coarse stalks removed 4OOml extra virgin olive oil 6 courgettes, thinly sliced lengthways 2tbsp olive oil Salt and pepper 1 large, good-quality pain de campagne loaf 2 red onions, finely sliced 3 x 2OOg jars roasted piquillo red peppers, opened out
DIRECTIONS
• Preheat the oven to 2OO°C/4OO°F/gas mark
• Meanwhile, take the loaf and cut off the top
6. Place the salmon into a deep-sided tray with the lemon slices, adding salt and black peppercorns. Cover with water, then place in the oven for 15 to 2O minutes until just cooked through. Remove and allow to cool slightly before flaking the fish into large pieces • Make the pesto by putting a little salt, the basil, garlic, pine nuts and two thirds of the watercress into a processor and blitz until slightly chunky, then add the virgin oil gradually until it forms a thick paste • Heat a griddle pan until very hot. Toss the courgettes with the regular oil, salt and pepper, then place on the griddle in batches and cook for one or two minutes until just cooked through. Remove and set aside to cool
one-quarter. Spread with pesto and set aside. Scoop out all the crumb from inside the loaf and keep for making breadcrumbs. Spread some of the pesto into the bottom of the loaf • Arrange one-quarter of the onion slices and piquillo peppers over the pesto. Place one quarter of the courgettes on top and press down lightly. Place one quarter of the remaining watercress on top and press down. Top with one quarter of the salmon. Repeat the layers, including the pesto, until the loaf is full to the brim, then replace the ‘lid’ on top • Wrap very tightly in cling film and place in the fridge for at least one hour, but preferably overnight or even up to three days, then unwrap and cut into wedges to serve SUMMER 2015
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My Favourite
DISH Photography by Sam Yardley
Here’s where we feature our team’s top choices from the W&H menu for you to try at home. This time we hear from James Palmer-Rosser, Executive Chef for the Whiting & Hammond group BEST END OF LAMB WITH SAGE AND GOUDA, SERVED WITH A GREEN BEAN SALAD, SAUTÉED NEW POTATOES AND A MINT DRESSING SERVES 6
INGREDIENTS FOR THE LAMB 2 racks new season lamb cutlet (6 bones to each rack) 12 thin slices pancetta 4 slices Gouda cheese 12 sage leaves Salt and pepper to season Plain flour (enough for dusting the lamb) 2 eggs, whisked 100g panko breadcrumbs 1 drizzle olive oil FOR THE POTATOES 1.5kg new potatoes Salt and pepper to season 3tbsp olive oil 1 knob butter 2 banana shallots, sliced FOR THE BEANS 250g green beans 250g runner beans 1 knob butter Salt and pepper to season FOR THE MINT DRESSING 1 bunch mint 300ml good quality olive oil 1 squeeze ½ lemon Salt and pepper to season
DIRECTIONS
“T
his dish optimises all that’s great about British produce and uses my favourite cut of new season lamb. I love to work with the fresh spring ingredients that are on offer from our wonderful local butcher and greengrocer.”
• French trim the lamb cutlets; if you are unsure, any butcher will do this for you free of charge • Cut the cutlets in the middle between each bone to give you a separate cutlet. Lay the cutlet on its side and in the middle of the meat by the sinew, butterfly the lamb, ensuring that you don’t go all the way through. Repeat to all the cutlets and place them to one side • Lay out your thinly sliced pancetta. In the middle of each slice, add a slice of Gouda cheese that is the same size as your lamb cutlet. On top of the cheese, add one sage leaf. Fold the pancetta over the cheese and the sage to make a little parcel and place one parcel in the middle of each cutlet
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“
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I love to work with the fresh spring ingredients that are on offer from our wonderful local butcher and greengrocer
OUR FOOD • Season the cutlets with salt and pepper • Get your pané kit ready by arranging three bowls, adding the plain flour to one, the eggs to another and the panko breadcrumbs to another • Dip a cutlet in the flour, tapping off any excess, then dip it in the egg mix. Lift out and place in the panko breadcrumbs, then take out and leave to one side. Repeat for each cutlet • Warm the olive oil in a large nonstick pan. Let the oil get hot and place the lamb in the pan. Fry each side until golden-brown, place in a preheated oven at 180°C and cook for 20 minutes. Take out and leave to rest for five minutes FOR THE POTATOES • Place the potatoes in a pan of seasoned, salty water and bring to the boil. Leave to boil for two minutes, then take off the heat and cool the potatoes under running cold water. Once cold, slice the potatoes • In a frying pan of warm olive oil, add your potatoes, season and fry both sides until cooked and goldenbrown. Add the butter and rings of sliced shallots. Cook for a further minute and leave on a warm plate FOR THE BEANS • Place a pan of salty water on the stove and bring to the boil. While the water is coming up to the boil, top and tail the green beans and de-string and slice the runner beans • Add to the boiling water and cook for four to five minutes so that they are just cooked. Take out of the water, add a knob of butter and season FOR THE DRESSING • Pick the leaves off the mint and place all the ingredients in a liquidiser. Blitz until smooth and season TO SERVE • Plate the potatoes, laying the lamb on top and green bean salad to the side. Drizzle with the mint dressing
ENJOY!
SUMMER 2015
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MULTI AWARD WINNING ENGLISH SPARKLING WINE
Located in the heart of beautiful Sussex, Bluebell Vineyard has been producing quality English sparkling wines, handmade by the traditional method, for almost a decade Why not visit our Estate for a tour and tasting this summer and ďŹ nd out why our quality sparkling wine is receiving international acclaim? Visit www.bluebellvineyard.co.uk for more information
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FOOD TRIVIA
FOODIE FACTSHEET FROM JUNE 29 TO JULY 12, THE TRADITION OF WIMBLEDON WILL ONCE AGAIN BE UPON US – AND WHAT BETTER WAY TO CELEBRATE THAN BY ENJOYING SOME TRADITIONAL STRAWBERRIES AND CREAM? WE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT EVERY GOURMET’S FAVOURITE SPORTING EVENT
AMPLE APPETITES
KENT QUALITY
Wimbledon is the largest single annual sporting catering operation in Europe. Catering company FMC employ 1,800 staff, supplying: 350,000 cups of tea and coffee; 230,000 glasses of Pimm’s; 190,000 sandwiches; 100,000 pints of draught beer and lager; 32,000 portions of fish and chips; and 28,000 bottles of Champagne.
The strawberries of choice for Wimbledon events are none other than Grade I Kent strawberries of the highest possible quality. Over the fortnight, around 28,000kg of the fruit are consumed, equating to a total of 142,000 portions. These are accompanied by more than 7,000 litres of fresh cream.
HEARTY HISTORY
RIPENING RITUALS
In 1907, six-time Wimbledon Champion, Mrs Hillyard, lost her semi-final match after eating a ‘fearful’ afternoon tea: two Bath buns, six or seven slices of bread and butter, three or four cups of tea, six or seven biscuit cakes, two or three slices of other cake and three plates of strawberries.
To ensure the utmost freshness, strawberries are picked the day before serving and arrive at Wimbledon at around 5.30am, where they’re inspected before being hulled. They’re usually from LEAF-registered farms; LEAF, or Linking Environment And Farming, is a charity promoting Integrated Farm Management, balancing organic with chemical practices.
FURTHER FIGURES
MILLION MILESTONE
Additional Wimbledon food and drink provisions include: 250,000 bottles of water; 207,000 meals; 150,000 bath buns, scones, pastries and doughnuts; 135,000 ice creams; 60,000 Dutchees; 30,000 litres of milk; 23,000 bananas; 20,000 portions of frozen yoghurt; 12,000kg of poached salmon and smoked salmon; and 6,000 stone baked pizzas.
Last year, FMC served 23 tonnes of strawberries, amounting to more than 2million individual berries. To get an idea of what this might look like, when laid end to end, these berries would stretch almost 60km (37 miles) i.e. from Wimbledon all the way to Reading in Berkshire.
TENNIS TUCKER
PRICE IS RIGHT
At Wimbledon’s Centre Court area, the public catering areas include: Wingfield Restaurant; Café Pergola; the Base Line Diner and Café Bar; Covered Tea Lawn; and the Long Bar. And at the No.1 Court: the Food Village/Village Bar; the Conservatory Buffet; the Aorangi Food Court; and the Aorangi Café.
Costs of the traditional strawberries and cream have changed very little over the last decade. Since 1993, it has risen by 80p, from £1.70 to £2.50, with the biggest increase of 25p occurring between 2007 (£2) and 2008 (£2.25), and then from 2009 (£2.25) and 2010 (£2.50).
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FOOD - FAVOURITE DISH
Heard it through the Grapevine
With the arrival of English Wine Week this season, there could be no better time to honour the UK’s thriving industry. And to show our appreciation for viticulture where we live, we’re raising a glass to some of the leading vineyards, wineries and estates on offer throughout Kent and Sussex
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FOOD - FAVOURITE DISH
MARCH 2013
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W
hen you think about great wine regions, your initial image might be more of Burgundy and Bordeaux than anywhere closer to home. And, in many ways, you’d be right, as France in particular has dominated the wine business for time immemorial. Look a little closer in your own back garden, however, and you’ll soon come to realise just how spoiled for choice we are when it comes to top bottles that are available right on our doorstep. Every year, English Wine Week raises awareness of our country’s leading producers. This is a time when vineyards open their doors to welcome visitors, offering tours, tastings and special offers that let enthusiasts know just what’s out there. To celebrate, a wide range of activities take place nationwide, beginning over the spring Bank Holiday to coincide with the start of a new growing season, when there’s always lots to see and enjoy. And there’s certainly plenty to shout about, as we as a nation have come to rival some of the world’s biggest players, bringing our own unique brand
of flavour to the table. Kent and Sussex are no exception, as award-winning wineries have popped up all over both counties in recent years, making a name for themselves and becoming firm favourites. Indeed, the trend for top-quality wines has never been more prevalent; just as fresh, home-grown produce is becoming increasingly demanded on our menus, drinkers and diners are similarly keen to find out where their favourite tipple comes from. From Sevenoaks to Jarvis Brook, Tenterden to Blackboys, we take a look at some of the most promising vines to weave their way into the fabric of our regional wine industry. There are loads to choose from and varieties to suit all tastes, so whether you’re a sucker for sparkling or revel in rosé, you’re bound to find something to excite the taste buds. Join us as we go on a wine-tasting tour of the nearby region and discover the depth and breadth of our local viticulture scene…
Chapel Down - Tenterden, Kent
Biddenden Vineyards - Biddenden, Kent
Discover world-class sparkling wines, still wines and craft beers at Chapel Down. Supported by celebrity chefs like Jamie Oliver and Gordon Ramsay, the winery boasts some of the best facilities in England, but also prides itself on its innovative ways of working. Winemaker Josh Donaghay-Spire oversees the production of nearly one million bottles, using Bacchus, Chardonnay and Pinot Noir grapes to blend new and traditional techniques and create different styles. www.chapeldown.com
Welcome to the oldest commercial vineyard in Kent county. Founded in 1969 by the Barnes family, it’s set in 23 acres on a gentle south facing slope in a sheltered valley. There are 11 varieties of grape, producing white, red, rosé and sparkling wines, plus traditional Kentish ciders and farm pressed apple and pear juices. You can even stay overnight in the Loft, with captivating views across the nearby landscape. www.biddendenvineyards.com
t ed a List ing & it Wh mond Ham
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the
GOUDHURST -INNfJuh, dining & roon's
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Now you can make your visit to Hush Heath Estate a whole weekend experience at our new hotel, pub and restaurant, The Goudhurst Inn, just a 10 minute drive from the winery. Relaunching after refurbishment on Saturday April 25th 2015, The Goudhurst Inn will serve delicious locally sourced food for breakfast, lunch and dinner, seven days a week. We have four luxurious bedrooms with en suite bathrooms with wonderful views over the Kent Weald. To book or for more information visit our website www.thegoudhurstinn.corn or call us 01580 212605 The Goudhurst Inn, Cranbrook Road, Goudhurst, Kent TN12 9BW
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- Furners Green, East Sussex Located in an Area of Outstanding Natural Beauty on the edge of the South Downs National Park and the Ashdown Forest in East Sussex, Bluebell is home to the Hindleap range of English sparkling wines. These distinctive options are traditionally handmade and internationally renowned for their freshness, elegance and finesse, allowing the crisp, clean fruit flavours to shine through in a truly unique and confident English style. www.bluebellvineyard.co.uk
Bluebell Vineyard Estates
- Jarvis Brook, East Sussex Here’s a small, family-run vineyard and orchard that features a wide variety of native English fruit trees. While the site consists of only 2,5OO vines, all the wines and ciders are made in house using modern equipment. Key bottles include the flagship sparkling Cuvée, aromatic Bacchus and sparkling cider, Conan’s Reserve, all of which are quintessentially English, demonstrate their own unique character and represent the beautiful surrounding area. www.downsviewvineyard.co.uk
Herbert Hall
Hush Heath Estate - Staplehurst, Kent
- Marden, Kent Start your summer with a sip of Herbert Hall, a ‘traditional method’ sparkling wine produced at the Marden Vineyard. The separate three-acre Herbert Hall Winery Vineyard is planted on lower ground to produce grapes with different sugar and acidity levels for blending. With a winemaking approach based on minimal intervention, Herbert Hall is handmade in the ‘Brut’ style and expressive of the soil and seasonal conditions in a unique location. www.herberthall.com
Downsview Vineyard
If you’re partial to a more pink persuasion of quality vinos, Hush Heath is the only English winegrower dedicated to creating sparkling rosés. Responsible for the Balfour Brute Rosé, this state-of-the-art winery is nestled among the rolling hills of the Garden of England, where 4OO acres of perfectly manicured vineyards, orchards and ancient woodland are overlooked by the exquisite Tudor framed Hush Heath Manor, which dates back to 15O3. www.hushheath.com
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WINE JOURNEYS - Colliers Green, Kent A little further off the beaten track lies this five-acre winery near Cranbrook. Three distinct grape varieties form the basis for the wines produced here, namely Bacchus, Schönburger and Seyval Blanc, which have led to the creation of their first output, Rampant Horse. On a limited number of days each season, the vineyard is opened for ‘Cheery Days’, where guests can learn how to care for vines and make wine. www.kentvineyard.co.uk
Kent Vineyard
- Sevenoaks, Kent Head to the idyllic village of Shoreham for a taste of what the Sevenoaks region has to offer. From the White Pinot 2O13 to the Rondo and Regent 2OO9, The Mount creates award-winning bottles to suit a variety of palates, including light, easy drinking wines and vibrant, lively and fresh rosés. Tours and tastings are also available in advance at the vineyard for groups of six to 12 people. www.themountvineyard.co.uk
Sussex Vineyards
- Blackboys, East Sussex Experience a two-hectare vinery that sits in an elevated position in the Sussex Weald. Equipped with tanks that can cater for up to 2O tonnes of fruit, the Blackboys Vineyard is where such delectable tipples as Tickerage Blush, Blanc de Blancs and Classic Cuvée are made. A total of 17 combinations of varietal, clone and rootstock are planted, which are carefully researched to bring the required complexity to the wines. www.sussexsparklingwine.com
- Mayfield, East Sussex Two vineyards can be found either side of the hilltop village of Mayfield, among the rolling hills, woodland and deep cut ghylls of the Sussex High Weald. Together, Hobdens and Lakestreet cover almost nine hectares and are planted with five grape varieties, namely Pinot Noir, Pinot Meunier, Chardonnay, Pinot Gris and Pinot Blanc. Traditional winemaking skills and contemporary innovation are combined, making for enticing fruit flavours, aromas and complexities. www.sussexvineyards.com
The Mount Vineyard
Tickerage
English Wine Week runs from Saturday May 23 to Sunday May 31. To find out more, head to www.englishwineproducers.co.uk and keep your eyes peeled for some exciting offers and events at your nearest Whiting & Hammond venue. Whiting & Hammond support responsible drinking. Visit www.drinkaware.co.uk for the facts about alcohol
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PROFILE
MEET THE TEAM Photography: Sam Yardley
WHILE OUR CHEFS AND FRONT OF HOUSE CREW HAVE BECOME FAMILIAR FACES, THERE’S ALSO A DEDICATED OFFICE STAFF WHO WORK TIRELESSLY BEHIND THE SCENES TO ENSURE OUR CONTINUED SUCCESS. WE INTRODUCE SOME OF THE COMPANY’S UNSUNG HEROES AND FIND OUT WHAT THEY LOVE MOST ABOUT WORKING AT W&H
Janice Howard
Georgie Douthwaite
Jackie Whiting
Terry Turner
Lisa Mordan
Natalie Helliwell
NAME: Janice Howard
NAME: Georgie Douthwaite
POSITION: Office Manager
NAME: Lisa Mordan
POSITION: PA to Brian Whiting
FAVOURITE PART OF MY JOB: I love the variety and really enjoy doing the tills. We all work as a team, plus the lunches are good!
POSITION: HR
FAVOURITE PART OF MY JOB: Getting the great pub food at lunchtime! And the great team I get to work with!
FAVOURITE PART OF MY JOB: Working within a great team
NAME: Natalie Helliwell POSITION: Financial Controller FAVOURITE PART OF MY JOB: The variety and the great camaraderie of the team.
NAME: Terry Turner POSITION: HR FAVOURITE PART OF MY JOB: Definitely being part of a vibrant organisation that has great people working in it. It makes me feel special!
NAME: Jackie Whiting POSITION: Company Director FAVOURITE PART OF MY JOB: Helping and supporting my husband to grow the family business, because, as we know, behind every great man is an even greater woman!
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FOOD - FAVOURITE DISH
Cooking ooking Up a Desert
Storm
EXOTIC CUISINE ALWAYS ADDS ROMANCE TO THE NEW AND EXCITING CULTURE OF A FARAWAY LAND – AND JORDAN IS CERTAINLY NO EXCEPTION. CELIA PAUL PACKS HER BAGS FOR AN APPETISING ARABIC ADVENTURE OF COOKING, COFFEE AND CAMPING OUT UNDER THE STARS IN THE HEART OF THE MIDDLE EASTERN KINGDOM
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A
s the sun disappears behind the cluttered skyline of Amman and the call to prayer echoes through the city, I’m sitting down to dinner. Like most evenings, it’s a meal I’ve cooked myself, but that’s about the only similarity to my day-to-day life. Here, in the artists’ quarter of Jordan’s bustling capital, lies a house tucked away from the hubbub of the city, wreathed in scented flowers, intricately tiled with mosaics and fronted by a shady terrace. At Beit Sitti – which translates as ‘Grandmother’s house’ – I’ve been tackling the basics of Jordanian cooking. After a day of wandering through the markets, stalls and shops of Amman, it’s a relief to distinguish between the aromas that have been bombarding my senses. Cardamom, cumin, fresh mint and cinnamon all play a role as I attempt – with a lot of help from my host, Maria – to recreate some Jordanian classics. We sit down to ouzi: filo pastry parcels filled with lamb and vegetables, flavoured with all-spice, cinnamon and cardamom; the charred eggplant dip mouttabal, thickened with tahini paste and given added punch with garlic; and homemade bread baked in Maria’s bread oven, all washed down with sharp, fragrant mint lemonade. It’s a far cry from the hurried suppers, convenient shortcuts and nuclear family-sized portions of a standard weeknight. Here, food is lovingly prepared from scratch, and its purpose is to provide the focal point to a gathering of friends, family – or, in this case, visitors keen to learn some new skills. Squeezed between Iraq, Saudi Arabia and Israel, Jordan is a country described by locals as a quiet voice in a noisy neighbourhood, managing to maintain stability and relative prosperity, despite the turmoil and conflicts that have rocked the Middle East. Its success as a tourist destination has always been primarily thanks to the ancient Nabataean city of Petra – a community of dwellings hewn from the mountains, lost to the world until the 19th century. For many visitors, Petra marks the beginning and end of a visit to Jordan. But there’s so much more to this place than the Rose City. And before I make it to view one of the most spectacular sights the Middle East has to offer, I’m set to get a taste of life – and the local specialities – in the rest of the country. More and more, visitors have been drawn by Jordan’s thriving food scene – and from the falafel and shawarma stalls dotting the capital, to Rainbow Street, where the city’s teens gather to eat, date and hang out, and the welcoming terrace of Beit Sitti, where I’m lovingly taught generations-old recipes, Amman provides ample opportunity for me to get to grips with Jordanian cuisine. The urbane, multicultural capital is a world away from rural life – but the strong sense of hospitality that marks cooking and entertaining here finds its roots in traditions that have been passed down the centuries. And my next destination, deep in the desert to the south of the country, helps illustrate just how strong those traditions are. In the Dana Biosphere Reserve, to the south of the country, lies the Feynan EcoLodge – a remote desert outpost reachable only via a bumpy 4x4 ride. Amid the arid, rocky hills that surround the lodge, on a blisteringly hot, hazy afternoon, I sit down with the Bedouin. Much romanticised, the nomadic, desert-dwelling tribes featured in the likes of Lawrence of Arabia have adapted, to some extent, in the face of modern life. The family we are visiting no longer travel on a daily basis; instead, they camp on one spot for a few months at a time, grazing their animals until it’s time to move on. But at the centre of Bedouin culture lies hospitality, and it’s a key part of their creed that no traveller is turned away. As half-dressed children scamper around us and baby goats provide an adorable distraction from the fierce heat, the most important of all the Bedouin rituals, the coffee ceremony, gets under way.
MARCH 2013
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<$> 7 night c rui se in a lu x urious riverview
I River Royale I 8 days
Discover the riches of Aquitaine and its charming capital city, Bordeaux .
stateroom onboard the breathtaking River Royale, with a maximum capacity of just 130 guests
From its noble chateaux to its breathtaking estuary, Bordeaux is an oenophile's paradise and every traveller's dream . Throughout your journey, you'll be treated to a sumptuous display of culinary magic. Taste regional
<$> Award winning service with the highest staff
delights and delve deeply into the Bordeaux region's exalted wines .
to guest ratio in the river-cruise industry
You'll sail three stunning rivers-the Garonne, the Dordogne, and the Gironde-on one amazing journey, all aboard your elegant floating hotel.
<$> The most elegantly appointed river view staterooms and suites afloat
<$> All meals and unlimited beverages onboard including fine wine, beer and spirits
21Jun2015
28 Jun 2015
Was £2,734pp SALE PRICE £1,434pp'
Was £2,734pp SALE PRICE £1,434pp'
<$> A variety of onboard dining options and special culinary experiences
<$> A choice of expertly planned shore excursions
13 Sep2015
15Nov2015
Was £2,920pp SALE PRICE £1,512pp'
Was £2,464pp SALE PRICE £1,474pp'
<$> All gratuities onboard and onshore
UNIW~RLD®
<$> All scheduled airport transfers to and from the ship
BOUTI QUE RIVER CRUISE CO LL ECTION"
Departures run from Apr- Nov 2015
Baldwins Travel Group www.baldwinstravel.co.uk To find out more please contact your local Baldwins Travel Group branch. Tunbridge Wells
Tonbridge
Uckfield
Maidstone
Travelux of Tenterden
Grace Travel of Cranbrook
Sevenoaks Travel
01892 511999
01732 351223
01825 760488
01622 762141
01580 764344
01580 714411
01732 458255
• Prices are per person, twin share, cruise only and subject to availability. Prices are based on a Category 3riverview stateroom for 21 Jun, 28 Jun &13 Sep, and a Category 2riverview stateroom for 15 Nov. Port taxes are included. Capacity controlled. Other restrictions may apply. Uniworld reserves the right to withdraw or change offers at any time. For complete details on all promotions, general information, and terms and conditions applicable to all Uniworld trips, please visit uniworld.com.
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Image: PA Photo/Jordan Tourism Board
FOOD - FAVOURITE DISH
I’m shown how to behave appropriately during the ritualistic preparation and drinking of the cardamom-spiced coffee, how to bake bread in the ashes of the fire that’s still the Bedouin’s sole method of cooking, and how to line my eyes with homemade kohl. I then trudge back through the rocky terrain to be served a rather different dinner. Soundtracked by the jangling bells of the goats and, at intervals, the call to prayer that can still be heard loud and clear deep in the desert, we feast by candlelight. After an evening of moon-gazing on the roof terrace, using Feynan’s impressive telescope to make the most of the clear, unpolluted skies, I’m not ready to head back into the modern world. Instead of the mosquito-netted comfort of my simple but elegant room, I opt for a mat on the roof, under the stars, and the cooling breeze that’s blowing across the desert. It proves the perfect preparation for the Jordanian big hitter, Petra. Not, of course, that any self-respecting host in this country would ever consider waving us off for a day of sightseeing without a hefty breakfast of flatbreads, dried fruits, honey and yogurt. It’s a hair-raising journey through the mountainous back roads from Feynan to Petra, around hairpin bends and above sheer drops that have clearly scared off the majority of drivers, who prefer to take the less scenic, but more practical main route towards the country’s tourist hub.
But gradually, the mountains start to take on a pink tinge, the roads once again become busy, and we enter the red sandstone landscape of Petra. Half-built, half-carved into the rock, the city is a breath-taking feat of ancient engineering – hidden from the Western world until Swiss explorer Johann Ludwig Burckhardt discovered it in 1812. I enter through a gorge known as the Siq – a long channel lined with huge cliffs – and, through the narrow gap between the crags, I catch my first glimpse of Petra’s most iconic sight, the Treasury. Carved straight from the pink rock face, over 40m high and incredibly detailed, it’s believed the Treasury was built in the early first century as the tomb of a Nabataean king. Of course, it’s also the setting for the final scenes of Indiana Jones and the Last Crusade. Bedouin families still lived in the caves of Petra until they were relocated to a nearby village during the 1980s. Even in one of the world’s most visited sites, packed to the gills with tourists and those who make their money from them, modernity and tradition sit hand in hand. And there’s no better way to find that out than though the Jordanian food scene. Whether you’re indulging in high-end sushi in Amman, or you’re lucky enough to be invited to share in a family feast, meals are a social occasion, and the warmth of the hospitality you’re guaranteed to experience is the result of a centuries-old ritual.
MARCH SPRING 2013 2014
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WORLD CLASS ACT
FOR THE PAST DECADE, MILLER BRANDS UK HAVE BEEN OVERSEEING MANY LEADING LAGERS FROM ACROSS THE GLOBE, INCLUDING PERONI, KOZEL AND PILSNER URQUELL. WE CHAT TO CUSTOMER ACTIVATION MANAGER, LUKE CLEMENS, ABOUT THEIR BESTSELLING BREWS AND HOW THEY’RE “CHANGING THE WAY PEOPLE THINK ABOUT BEER”
SUMMER 2015
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ALE TALE TELL US ABOUT THE BACKGROUND OF MILLER BRANDS Since 2OO5, we’ve been marketing and distributing our unique portfolio of world-class premium beers across the UK. Miller Brands is a dynamic, fresh and forward-thinking business. We are constantly looking for ways to innovate, whether that’s through our product portfolio, packaging or marketing, and are committed to providing value for our customers. Through our differentiated approach and innovative marketing activities, we are changing the way people think about beer.
Kozel beer truck, coming to W&H beer festivals this summer
AND YOUR RELATIONSHIP WITH WHITING & HAMMOND? Miller Brands enjoy a presence in over 35O outlets across Kent and Sussex. Our portfolio offers a range of premium beers to appeal to different tastes. This premium positioning makes it an excellent fit within many of the counties’ finest pubs and bars, with Whiting & Hammond being the perfect example. Their commitment to authenticity and quality perfectly encapsulates what Miller Brands strive for. This means we’re well placed to work in partnership to deliver great customer experiences. HOW DO YOU DIFFER FROM OTHER MAJOR BREWERS? As the UK subsidiary of SABMiller plc (and based out of the global headquarters in Surrey), employees of Miller Brands have direct access to the resources, knowledge and stability of a multinational company through our parent company, while also enjoying the flexible, dynamic culture of a smaller business. TALK US THROUGH SOME OF YOUR MOST POPULAR BEERS The UK premium lager category is currently in +5.7% value growth. This is predominantly driven by the world beer category, which is growing at +8.5% value versus last year. The top performer and the number one premium lager by value is Miller Brands’ Peroni Nastro Azzurro, which is growing at a rate of +19.2% value in draught and +12.3% value for the total brand. WHAT MAKES PERONI IN PARTICULAR SUCH A BIG SELLER? Since 1963, Italian passion, craftsmanship and attention to detail have always been at the heart of Peroni Nastro Azzurro. Carlo Peroni’s desire for authentic Italian ingredients is obvious even now, almost 6O years later. The passion displayed by the 1OO Italian barley farmers who dedicate their land to the cultivation of two-row, spring planted barley every year, and the farmers in Bergamo that grow the Nostrano dell Isola maize, which is proprietary to Peroni Nastro Azzurro, show that Carlo Peroni’s vision of quality and authenticity is still tirelessly being realised. Their attention to detail through owning every step of the process, and the craftsmanship shown by the master brewer, ensure the consistent quality and taste of every drop.
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EXPLAIN HOW YOU’VE PIONEERED NEW AND INNOVATIVE TECHNIQUES IN YOUR BREWING PROCESS Miller Brands draught beers are still brewed at source and imported into the UK. So, while we ensure we take a dynamic approach to the beer market, we recognise that the rich heritage and provenance of our beers should not be sacrificed. For example, Pilsner Urquell is still brewed in Plzen, where we continue to parallel brew; this allows us to match the flavour of our modern production to the original Pilsner Urquell, dating back to 1842. DO MILLER SUPPORT RESPONSIBLE DRINKING? Beer has a long history at the heart of social occasions and celebrations, and adds to the enjoyment of life for the overwhelming majority of consumers. We believe that beer is the natural choice for the moderate and responsible drinker. However, alcohol harm and abuse can have serious consequences for individuals, communities and society at large, and we are committed to playing our part to help tackle problems caused by the harmful consumption of alcohol. In all instances, our aim is to minimise the negative personal, social and health consequences of alcohol harm and abuse. IN WHAT WAYS DO YOU GO ABOUT DOING THAT? We approach issues related to alcohol harm and abuse in an open and pragmatic way. We believe that we have a legitimate role to play in combating alcohol misuse and that effective national alcohol policies will balance self-regulation and personal responsibility. Every person in our sales and marketing go through a responsible marketing course, so that they are fully versed on social and regulatory obligations and can ensure any of our brand communications adhere to these. We work closely with drinkaware.co.uk, among other groups, to ensure the delivery of this. IS THIS THE CASE LOCALLY AS WELL AS NATIONALLY? As a business, we are committed to ensuring that our impact on the local communities in which we operate, as well as society at large, is a positive one. We want to be admired for our commitment to working with local communities, in addition to our strong portfolio of beers, our performance, the development of our employees and our commitment to add value for our customers. ANY PREDICTIONS FOR THE FUTURE OF THE GROUP? Miller Brands will continue to deliver great consumer and customer experiences to allow our brands to be enjoyed responsibly. We have an exciting year ahead.
Miller Brands UK Limited SABMiller House, Church Street, West Woking, Surrey GU21 6HS O1483 264 1OO www.millerbrands.co.uk info@millerbrands.co.uk Whiting & Hammond support responsible drinking. Visit www.drinkaware.co.uk for the facts about alcohol
Luke Clemens
Miller Moments INTRODUCING SOME OF MILLER BRANDS’ BESTSELLING BEERS
KOZEL
PERONI NASTRO AZZURRO
Using only the finest Czech ingredients to deliver an easy-drinking, flavoursome beer, Kozel is brewed with Saaz hops from the Žatec region, producing a pleasant aroma with a more balanced bitterness. Czech Pilsner and Czech Caramel malt also combine to achieve Kozel’s richer colour and fuller flavour.
A premium Italian lager with a distinctive, intensely crisp and refreshing character. Brewed in Italy since 1963 and available in the most stylish bars and restaurants across the UK, Peroni Nastro Azzurro captures the Italian spirit: a passion for life, authenticity and quality.
PILSNER URQUELL
ST STEFANUS
The world’s first pilsner from Plzen, Czech Republic, still made in the same way, same place and with the same local Czech ingredients. Uncompromising craftsmanship and passion since its creation in 1842 continues to delight beer drinkers around the world.
With a history dating back to 1295 AD, St Stefanus is an unpasteurised Belgian blonde abbey beer. It has secondary refermentation, so continues to mature in the bottle, which means consumers can choose how they want their beer to taste.
(4% ABV)
(4.4% ABV)
(5.1% ABV)
(7% ABV)
SUMMER 2015
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PENS HURST FINE FOODS LTD From dairy products, to dry stores and fresh bread, to the weird and wonderful, we've been supplying Whiting & Hammond and many other great venues for over 20 years by sourcing only the best produce and specialist ingredients from local farms and producers
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Feast your eyes on our pick of the best produce to enjoy over the coming months MAY
JUNE
JULY
ASPARAGUS – whether it’s served simply with
MACKEREL – this nutritious fish is rich in
AUBERGINE – barbecues don’t have to be all
butter and pepper or included in a soup, risotto
oil and packed full of omega-3 fatty acids. It’s
about meat come summer. Liven up your grill
or fettuccine dish, asparagus enjoys a short
ideal for barbecuing, frying or poaching and
with this hearty veg, which can also be made
season, but has a fantastic flavour and freshness.
can be turned into a lovely pâté.
into a vegetable curry or ratatouille.
CRAB – with more than 4,000 species to its
PEAS – fresh garden peas are at their best in
BEETROOT – salads, risottos and soups all
name, crab is great served hot or cold in a
June and can be served either as a pea soup
benefit from beetroot, particularly when
salad, soup or soufflé, as well as canapés, crab
or simply smothered in butter and pepper
served with a dollop of soured cream. Its
cakes and linguine.
alongside meat or fish.
sweet taste and gaudy colour works well in cakes too.
GOOSEBERRIES – ideal for summer,
RASPBERRIES – for a taste of summer,
gooseberries make a superb purée or go well
raspberries work perfectly in a Victoria
BLACKCURRANTS – they might be small
with elderflower to create pies, tarts and
sponge or cheesecake and can also be puréed,
in size, but big, earthy flavours mean this
crumbles. Why not try your hand at some
sieved and sweetened to make a delicious
summer fruit is a must in puddings and jams,
delicious gooseberry jam?
seasonal sauce accompaniment.
making it ideal for any time of day.
LAMB – in addition to the traditional roast
STRAWBERRIES – the quintessential
COURGETTES – cheap, tasty, quick-growing
with mint sauce, this flavoursome meat
summer fruit. You can sit back and watch
and endlessly versatile, courgettes can be
can be rubbed with spices or stuffed with
Wimbledon with a batch of strawberries,
complemented by a creamy lemon sauce
rosemary and braised, pot roasted or stewed
cream and Champagne or serve in equally
and served with pasta, grated and added to a
to perfection.
traditional desserts such as Eton Mess.
quiche, or made into fritters.
NEW POTATOES – enjoy some Jersey Royals
TOMATOES – linked with Italian pasta sauces,
REDCURRANTS – perfect for cooking, these
cooked in butter, as part of a Spanish omelette
this fruit can be coupled with a number of
juicy berries are tart in flavour. They can be
or made into a fresh summer salad. Leave the
different flavours, including basil, thyme and
used to decorate cakes by being dipped in
skins on for even more flavour.
oregano, as well as mint, garlic and onion.
slightly whisked egg whites and rolled in sugar.
Read on to find out how to make a seasonal three-course meal at home… SUMMER 2015
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COME DINE WITH US
PLANNING ON HOSTING THE PERFECT DINNER PARTY? THEN YOU’LL NEED SOME TASTY STARTERS, MAINS AND DESSERTS THAT WILL WOW YOUR GUESTS AND GUARANTEE AN UNFORGETTABLE EVENING. BRIAN WHITING SHARES A TRIO OF HIS FAVOURITE DISHES AND WINE PAIRINGS THAT WILL MAKE YOUR NEXT SOIRÉE THE TALK OF THE TOWN
Starter CRAB WITH ASPARAGUS SERVES 8
PREPARATION TIME: 30 minutes COOKING TIME: Crab – 15-20 minutes; asparagus – 3 minutes
“We were celebrating British Wine Week early as part of our dinner party with some stunning wines from Chapel Down in Tenterden, which you will find on our wine lists very soon. I tried to pick seasonal foods from spring and summer and based the menu on that ethos.” INGREDIENTS 1 large bunch asparagus (approximately 3 per person) 1 large cock crab Mayonnaise to blend with the crab meat Salt and white pepper, to taste 1 pack butter for brown crab meat 1 loaf granary bread 1 bunch chives DIRECTIONS • Peel the asparagus and cook for three minutes in salted boiling water. Refresh in ice cold water to stop the cooking immediately • Cook the crab for 15 to 20 minutes in boiling water. A good tip is to get your fishmonger to cook the crab for you! • When the crab is cold, crack the shell and take out the white meat, making sure you have no splinters of shell in there. Add the mayonnaise to bind and season with salt and white pepper • Take the brown meat from the shell and put in a blender with a quarter of the pack of butter; when nice and smooth, put in the fridge to rest TO SERVE • Slice and toast the granary bread and spread your brown crab meat butter on top. Cornell your white crab meat on top, add three warm asparagus spears and top with the chives • Serve with Chapel Down Blanc de Blancs 2008 and Chapel Down Bacchus 2013
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W&H AT HOME
Main Course SPRING LAMB COOKED TWO WAYS SERVES 8
PREPARATION TIME: 24 hours COOKING TIME: Lamb – 5 minutes; new potatoes – 10 minutes INGREDIENTS 1 whole shoulder lamb 1lb mirepoix (roughly chopped carrots, celery, onion, leek and bay leaf) ½ bottle red wine 1½ pints vegetable stock 1 squirt tomato purée Salt and pepper, to taste 1 small jar redcurrant jelly 8 lamb noisettes (2 racks cut into 4; 1 each) DIRECTIONS • Get your butcher to bone the shoulder of lamb and remove any excess fat from the joint. Cut into three even pieces and place in a large, deep roasting tin with a lid. Add your mirepoix, red wine (I use a Merlot), vegetable stock and a good squirt of the tomato purée, then season to taste. Place in the oven at 120°C and slowly braise overnight or for at least six hours • After cooking and when still warm, remove the meat from the stock, place the meat on a double layer of cling film and roll into a cigar shape. Rewrap in another layer of cling film and put in the fridge to cool for at least 12 hours • When cool, carve into eight pieces, still leaving the cling film on to keep the shape. For service, place on a roasting tray and put in a hot oven at 200°C for 15 minutes • Strain all the stock from the mirepoix and reduce it down with three tablespoons of redcurrant jelly (small jar) until it reaches a sauce-like consistency • Remove the bones and excess fat from the lamb noisettes and cut into four even steaks. Cook on a hot griddle until pink and serve with the following tomato coulis recipe
TOMATO COULIS PREPARATION TIME: 5 minutes COOKING TIME: 30 minutes INGREDIENTS 1 large onion, finely chopped 3 large cloves garlic 1 stick celery 2lb plumb tomatoes, chopped 1 squirt tomato purée 1 cup white wine 1 cup vegetable stock DIRECTIONS • Sweat the onion with the garlic and celery, giving no colour, but letting them go soft and translucent. Add the tomatoes, tomato purée, wine and stock and cook for 30 minutes. Pass through a fine sieve and season to taste TO SERVE • Place the braised shoulder of lamb on one half of the plate and serve with the redcurrant sauce. On the other half of the plate, place the tomato coulis first, with the pink noisette of lamb on top • I serve this dish with minted Jersey Royal new potatoes and a bowl of mixed green vegetables, which are all in season, along with Chapel Down Union Red 2013
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W&H AT HOME
Dessert
BRIAN’S SUMMER PUDDING SERVES 8 PREPARATION TIME: 1½ hours plus overnight chilling INGREDIENTS 1.15kg British summer fruits (350g/12oz small strawberries, 300g/10oz blackcurrants, 175g/6oz redcurrants, 350g/12oz raspberries, but this is not definitive – experiment with your own blend and try mixing in loganberries and tayberries) 175g golden caster sugar 5tbsp crème de cassis (blackcurrant liqueur) or crème de mûre (blackberry liqueur) 5 slices small farmhouse white bread (2-3 days old) Double cream, to serve DIRECTIONS • Hull the strawberries and cut them in halves or quarters, depending on how big they are. Strip the blackcurrants and redcurrants from their stalks in one fell swoop by running a fork down the length of each stem – keep both the currants separate from the other fruits • Tip the sugar into a wide, not too deep, saucepan. Measure in three tablespoons of water and the cassis. Put the pan on a low heat and cook, stirring often, until you can no longer hear the crunch of sugar grains on the bottom of the pan. When the sugar is dissolved, turn up the heat to medium-high and let the mixture bubble away for about eight minutes. It will go quite syrupy and you want to catch it just before it starts to change colour or caramelise • Tip the blackcurrants and redcurrants into the hot syrup (it will feel quite sticky at first), then bring everything back up to a lively simmer and let it bubble again for no more than a minute, just to lightly burst and soften the currants without losing their shape. Take the pan off the heat and leave until it is barely warm • Gently stir in the strawberries and raspberries – a large metal spoon is best so they don’t break up – and let the fruity mixture sit for about half an hour so the juices all mix in
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• Cut four to five slices of bread, about 5mm thick, and trim off the crusts. Cut a little square (about 4cm) from one slice and put it in the bottom of a 1.2 litre pudding basin. Using a big slotted spoon, put a layer of fruit (about three spoonfuls) over the bread • Next, lay a slice of bread in the centre over the fruit, trimming to fit, and fill any gaps with trimmings of bread so the fruit is covered. Continue layering with more fruit, more bread, then a final layer of fruit so it comes to within a hair’s breadth of the top of the basin. Spoon over a few spoonfuls of juice – not too much or it will ooze out when weighted down. (You should have about four spoonfuls of fruit and juice left for making a sauce.) • Cover the fruit with a final layer of bread, press down to compact everything, then cover with cling film. Lay a saucer on top and weigh down with heavy cans or weights. Stand the basin on a plate in case any juices spill out, then leave in the fridge overnight, or for a minimum of five hours. Press the leftover fruits and juice through a metal sieve to make a sauce and keep chilled. (You can freeze the pudding and the sauce at this stage for up to a month.) • To turn out, go around the edge of the pudding with a round-bladed knife to release it, then invert it onto a plate. Cut into slices with a serrated knife and serve with a drizzle of the fruit sauce and cream
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A D AT E W I T H
DESTINY When it comes to true love, the right time and place can make all the difference â&#x20AC;&#x201C; just ask Ella and James Henly, who celebrated their wedding reception with us at Stanmer House last year. Here, the happy couple reflect on how their hometown of Brighton set the scene for a romantic reunion PHOTOGRAPHY BY HAYLEY ROSE
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TELL US ABOUT YOUR BACKGROUND AND WHERE YOU’RE BOTH FROM Ella: I’ve always lived in Brighton and there’s
nowhere else I’d like to live – I love it here! I’ve just graduated from The University of Brighton as a qualified nurse. Having worked in the care sector for the last seven years, I’ve finally found my perfect job! James: I’m also born and bred in Brighton and work as a carpenter, which I’ve done for the last nine years. I started off working with my granddad and now work for a local company, MA Construction, which my friend runs and is growing every day.
HOW DID YOU FIRST MEET? James: We met at school aged seven, before going
to different senior schools; Ella went to Varndean and I went to Dorothy Stringer, both in Brighton. We hadn’t seen each other for seven years, but, following a chance meeting with an old friend from our class who Ella was still in contact with, I managed to get her number. We chatted and both enjoyed catching up. Ella invited me to a gathering she was having, and on arrival I forgot which house was hers, so I called her and she came running out. I was transfixed by her massive smile and bubbly personality; from that moment, I knew I had to ask her out!
WHAT WAS THE PROPOSAL LIKE? Ella: James phoned me out of the blue after work
one Friday summer afternoon, and told me to meet him at the Rockery in Brighton opposite Preston Park, where we had our first kiss four years prior. In the meantime, I had planned for us to meet our friends for dinner that evening; I was calmly explaining that I couldn’t meet him then and that he needed to come home for us to go out. However, he was adamant that I should meet him – James is rarely adamant, so I was feeling slightly apprehensive. I soon headed down to the Rockery and saw James sitting on our bench with a bottle of Champagne and two glasses. He soon got down on one knee with a beautiful diamond ring in his hand, and the rest is history… I later found out that he had been to ask my dad earlier that day for his blessing!
TALK US THROUGH THE BIG DAY James: The wedding day was perfect – everything we
could have wished for. It was wonderful enjoying and sharing our day with all our friends and family. We got married on October 10 2014 at St John’s Church in Brighton, where we’d both been christened, and then spent the afternoon at Stanmer House. This was our perfect venue as it holds a special place in our hearts, having spent many birthday parties, dog walks and picnics there with loved ones in the past.
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Ella: Our colour theme was coral and autumnal colours, which looked beautiful in the Marquee. James had made wooden table numbers and we had a sweet cart, beautiful flowers and lots of candles decorating the venue, which all added to the ambience. In all, around 130 people celebrated with us and danced to a local band, The Mixtape, all night. James: The food was incredible, with afternoon canapés, a range of meals and a cheese board selection and pickles for the evening. There was also Champagne and wine flowing. Ella: The weather was dry up until when we sat down for dinner, at which point the heavens soon opened and a thunder storm started; all the staff did really well in these conditions and it all added to the atmosphere. We then had a sparkler send off – the rain had stopped for the last five minutes and all the staff helped make this happen. It was the fairy tale we’d both always wished for! WHERE DID YOU GO ON YOUR HONEYMOON? James: We carried on our celebrations in Las
Vegas, America. We relaxed, explored, watched shows and saw the sun set over the Grand Canyon in a helicopter, which was a lifetime dream. The weather was beautiful and it was a fun filled honeymoon!
To find out more about our wedding services, phone 01273 680 400, visit www.stanmerhouse.co.uk or email Events@StanmerHouse.co.uk Alternatively, keep up to date by liking us at www.facebook.com/StanmerHouse or following us on Twitter @StanmerHouse
SUPPLIERS Dress: Ocean Bride, £1,200 www.oceanbride.co.uk Cake: Made by a very close friend, Emma Day Catering: Stanmer House Photography: Hayley Rose Photography www. hayleyrosephotography.co.uk Music: The Mixtape www.themixtapeband.co.uk Flowers: Made by a very close friend, Beverly Callaghan Menswear: Ties from DQT www.dqt.co.uk Transport: A Morris Minor by Premier Wedding Cars www.premierweddingcars.co.uk and a Brighton & Hove Bus for our guests www.buses.co.uk SUMMER 2015
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I.A.Harris&SonLtd Wholesale Fruit & Vegetable Suppliers MAKERS AND SUPPLIERS OF TRADITIONAL QUALITY CANDLES
Over 25 years of supplying quality fruit and vegetables to the catering industry, our service continues with a strong focus on customer satisfaction. Offices are 24 hour operated and deliveries are 6 days a week.
www.iaharris.co.uk Tel: 020 7622 7176 Fax: 020 7622 7687
01252 851726 â&#x20AC;˘ candles@fentonchandler.co.uk www.fentonchandler.co. uk
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Father’s Day at Salomons Estate 1829
SUNDAY 21ST JUNE 2015 • 12PM ONWARDS
BBQ & HOG ROAST
Live acoustic music on the terrace £9.50 per adult • £4.25 per child aged 4-12 • Three and under free of charge
For more fun take part in some of our exciting activities! Laser Clay Shooting • Rowing Boats • Zip Wire • Pedal Cars • Train Ride Penalty Shoot Out and Team Tag Races*
There will be a small charge for each activity, please see website for more information
*Run by volunteers from Wood & Pilcher for a charitable donation in support of the Pickering Cancer Drop-in Centre
FULL DETAILS AND PRICES AVAILABLE ON OUR WEBSITE Booking is not essential however please phone or email to register your interest
01892 515 152
reservations@salomons-estate.com www.salomons-estate.com Salomons Estate, Broomhill Road, Southborough, Royal Tunbridge Wells, Kent TN3 0TG www.facebook.com/salomons.venue fathers day 2015 a4 final.indd 1
@Salomons_Venue 20/04/2015 11:18
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What better way to celebrate the arrival of summer than with a barbecue? If you’re a carnivore through and through, you couldn’t be in a better place than Kent and Sussex to pick up some mouth-watering meats, as we find out with our look at 10 of the finest purveyors our counties have to offer
T
he weather in our part of the world might be inconsistent, to say the least, but when the sun starts shining, the barbecues are dusted down and rolled out for all to see. Despite our country’s meteorological shortcomings, we Brits sure do love a good barbie; it’s the perfect excuse to get together with friends, crack open some cold ones and – let’s be honest – eat our body weight in as much succulent, sizzling meat as we can manage. But what about where all that protein-rich goodness comes from? It’s one thing to hit the supermarkets for a convenient sweep of your favourite burger multipacks, but when it comes to the quality of those prime cuts, you simply can’t beat your local butcher. Often boasting superior knowledge and insight than your average meat counter, these businesses offer a wealth of experience, sometimes passing it on from one generation to the next and cementing their family names and reputations in our regional foodie fabric. Much like the Great British pub, butchers provide a level of service and expertise in their field rarely found anywhere else. There won’t be anything a meat man worth his salt can’t tell you about the anatomy of a pig, lamb or cow, not least the most flavoursome and delicious ways to enjoy them. They can even impart culinary wisdom with some handy recipes to try at home, full of helpful hints and tips on how to make the most of that prized bit of beef or pork.
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To help you make the most of the breadth of butchers available where we live, here’s our guide to some of the very best available on our doorstep…
HAYWARDS BUTCHERS Tonbridge, Kent
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These traditional, family-run butchers are conveniently located in the York Parade shopping precinct in north Tonbridge. Their reputation for providing only the highest quality meats means everything is sourced from British farms and prepared in the shop by an experienced team, who collectively have more than 1OO years’ experience in the trade. A vibrant range of delicatessen products is also on offer, as well as fresh farm eggs and condiments. www.haywardsbutchers.co.uk
BARFIELDS BUTCHERS Brighton, East Sussex
Situated in the heart of Fiveways in Brighton, Barfields use traditional cutting methods combined with modern touches. The finest in free-range, naturally reared meat is sourced from Sussex and nearby counties, where quality and provenance are key ingredients. Working with small farms that place high importance on animal welfare means they can guarantee where your meat comes from and ensure only the finest cuts make it onto your plate. www.barfieldsbutchers.co.uk
BRAMPTONS BUTCHERS
Brighton, East Sussex
Experience 1OO years of trading at Bramptons. Run by proprietor Paul Williams, who trained as a chef before joining the business, they’re the only shop in Brighton and Hove to sell locally produced South Downs lamb. They’re also well-known for their own gluten-free sausages, which are linked by hand. A cheese shop sits next door, which sells a variety of quality goods, such as Sussex cheeses and continental favourites. www.bramptonsbutchers.com
IAN CHATFIELD
Tonbridge/Tunbridge Wells, Kent
Here’s an old-fashioned butcher with an up-to-date outlook. From outdoor reared pork to grass-fed beef and lamb, Ian Chatfield purveys the very best products supplied by local farms and prepared by a team of master butchers, some of whom have been in the trade for 4O years and can help with cooking advice and choosing the perfect cut. Budget packs are also available to make your money go further. www.ianchatfield.co.uk
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COLDBREATH FAMILY BUTCHERS
WESTDENE BUTCHERS
Whether you’re looking for some seasonal produce or excellent barbecue meats, Coldbreath in Seal is the place for you. The Martin family have owned the business for more than 4O years, building strong relationships with regional farmers and ensuring the highest living and welfare standards for their animals. Indeed, their commitment to quality is seen from pasture to plate, with all their wares fully traceable from committed, trustworthy sources. www.hwcoldbreath.co.uk
For something a little bit different, these Brighton butchers offer a taste of Africa. Here, you’ll find such exotic delicacies as boerwors (pork and beef sausage lightly seasoned with coriander and nutmeg) and biltong (a cured meat made from raw fillets of spiced beef). More traditional meats from the South Downs are also readily available, while a nose-to-tail eating philosophy is adopted so that absolutely nothing goes to waste. www.westdenebutchers.co.uk
Sevenoaks, Kent
Brighton, East Sussex
FULLER’S BUTCHERS Tunbridge Wells, Kent
For over 35 years, the award-winning Fuller’s have earned an outstanding reputation for supplying high-quality meats to local residents, businesses, caterers and restaurants. In addition to a delicatessen that boasts cheeses, home cooked meats, pâtés and pies, they specialise in free-range meats produced by farms in the local Kent and Sussex area and were named Kent’s Best Butcher of the Year at the Kent Food and Drink Awards 2O13. www.fuller-butcher.co.uk
J. HEATH & SON
Eastbourne, East Sussex
In the Old Town of Eastbourne, you’ll find plenty of delicious cuts, including handpicked beef, organic lamb and locally sourced game when in season. Established in the mid-194Os, J. Heath & Son is a third generation, family-run business built on a foundation of traditional values, for which they won Sussex Butcher of the Year at the Sussex Food and Drink Awards two years running in 2OO7/O8 and 2OO8/O9. www.jheathandson.co.uk
SOUTHBOROUGH BUTCHERS Tunbridge Wells, Kent
The friendly, helpful staff at Southborough Butchers boast 1OO years’ experience between them, selling prime cuts of fresh, high-quality meats like lamb, game and beef. On top of specialising in free-range chicken and sausages, they offer a wide range of outside catering services, the most popular being their succulent hog roasts. What’s more, top-quality Scottish produce is also available, including the likes of haggis, black pudding and white pudding. www.southboroughbutchers.com
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WHITE’S OF TONBRIDGE Tonbridge, Kent
Discover a premier, award-winning family butcher based in north Tonbridge, where a vast selection of professionally prepared British meat and poultry comes into its own. A deli counter extends their range of prepared products, encompassing homemade quiches, pies, puddings, regional cheeses and continental hors d’oeuvres. Additionally, free home delivery and bespoke catering services mean you can experience some superb flavours and freshly prepared food at your next special event. www.whites-butchers.com
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ROYAL
TUNBRIDGE WELLS
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FOOD HEROES
WE’RE BIG SUPPORTERS OF THE FARMERS’ MARKETS IN AND AROUND OUR AREA, WHO IN TURN HAVE HELPED BRING OUR LOCAL FOOD SCENE TO THE FOREFRONT. AND WITH THE HELP OF ORGANISATIONS LIKE KENT FARMERS’ MARKET ASSOCIATION, WE’RE WELL ON OUR WAY TO PUTTING OUR STAMP ON WHAT WE EAT AND WHERE IT COMES FROM
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“Our stallholders offer a wider choice of quality products, including things that you just do not find in supermarkets,” Benjamin continues. “Shoppers can also meet the farmers and producers who create the food they’re buying. Farmers’ markets are social hubs for the community, which makes shopping fun. Finally, shoppers know they’re supporting small businesses and creating jobs in their local area.” With the firm belief that famers’ markets provide shoppers with fresher, more nutritious and traceable food and drink, KFMA continues to give Kent’s farmers and small food enterprises the chance to sell direct to the public and get a fair price for their products. But like any great cause, it isn’t without its challenges and requires new and innovative ways of making its voice heard. “Our main ambition is to attract new shoppers, and then turn shopping at farmers’ markets from a treat into a habit,” he county of Kent is famous for many things, but explains Benjamin. “This starts with raising markets’ profiles. its biggest claim to fame undoubtedly stems from In June, we’re holding our second Farmers’ Market Month. its nickname. Indeed, it’s no coincidence that Kent This involves a co-ordinated programme of publicity to is referred to as the Garden of England, as we’re attract new and occasional shoppers to their local market, and fortunate enough to live in a part of the world that’s rife with then events at markets to give them a great experience that fruit growing, hop gardens, fresh produce and luscious greenery. encourages them to become regulars. Naturally, a big part of our agricultural heritage can be “We also help new markets become established, offer advice credited to the wealth of farmers’ markets available on our to prospective stallholders and provide doorstep; together, they complement the marketing material to managers. Finally, region’s rich horticultural tapestry and “Farmers’ markets make a our website helps shoppers find their put it firmly on the foodie map. valuable contribution to the local market, but since this might only But with almost all of the markets in food economy, supporting be monthly, it can also encourage them Kent run by volunteers, coupled with family farms and launching to use other local markets.” a highly fragmented sector and many new businesses” In keeping with this communal spirit, markets lacking the necessary resources it’s the shoppers who can really help make to improve, things weren’t always so a difference, as the strength and survival rosy for independent purveyors of fruit and veg; a unified of farmers’ markets often depends on the power of the people to identity and greater level of exposure was certainly needed in spread the word and get their friends and family talking. order to sustain their relevance into the 21st century. “Shoppers can act as ambassadors, since word of mouth is Enter Kent Farmers’ Market Association, or KFMA for the most trustworthy advertising,” Benjamin says. “Or they short. Founded in 2007, this collective group of markets can offer to help. It doesn’t have to be a regular commitment; was born following a study commissioned by regional food maybe spend an afternoon doing a leaflet drop in your organisation, Produced in Kent, which established the neighbourhood; or tweet or post on Facebook the day before considerable value that markets had on the nearby economy; nearly £3million a year, to be precise. “When we started the Association in 2007, there was no network for managers,” says Benjamin Dent, Chairman of KFMA. “In fact, no one even knew how many markets there were in Kent! Since most managers are volunteers, time and money are precious, so we realised that, by working together, we could save both. Since then, the number of markets in Kent has doubled to over 50, and the number of stallholders has nearly tripled to well over 600. We now even attract members from neighbouring counties.” Motivated by a need to exploit more co-operative ways of working, the new initiative soon become the largest regional grouping of farmers’ markets in England, representing nearly 1,000 market events throughout the county. Emphasis was placed on helping market managers and stallholders to improve standards through guidance and training, as well as raising the profile of farmers’ markets in the eyes of the media and stimulating understanding of the benefits of local food.
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FOOD HEROES
Love Local THERE ARE MANY GOOD REASONS FOR SHOPPING AT A FARMERS’ MARKET – HERE ARE JUST A FEW OF THEM… • Local food and drink – grown or produced in and around your community
the market to remind your followers that the market is on; or just take your family or best friend along!” Of course, a little star power never goes amiss, and what bigger celebrity chef to have on your side than Michel Roux Jr? A Kentish man and a man of Kent, the TV star and Michelin starred Chef Patron of Le Gavroche in London was born locally at Pembury Hospital in 1960 and spent much of his childhood in Shipbourne, where his father, the equally famous Albert Roux, worked as a private chef for the Cazalet family at Fairlawne Estate. Needless to say, he was more than happy to come on board and help raise KFMA’s profile, being appointed Patron in 2013. “Michel, who went to Shipbourne School, just 200 yards from The Chaser Inn, has been a huge help,” says Benjamin. “There is no doubt that his fame gets the media’s attention. He doesn’t expect special treatment; he just chats to shoppers and stallholders and takes home some of the best food that Kent can offer.” But while having a legendary chef in your corner is no doubt a huge benefit, it’s Kent itself that remains the real hero of this story and the beating heart of KFMA and all it holds dear. That being said, there’s still lots to do to keep our love of all things local alive. “‘Garden of England’ is a great headline and we’re all rightly proud of this history, but we mustn’t be complacent,” Benjamin concludes. “The economics of farming are tough and the skills required are evermore technical, so we need farming to be profitable to attract the next generation of farmers, otherwise Britain will become even more reliant on overseas sources for our food. Farmers’ markets make a valuable contribution to the food economy, supporting family farms and launching new businesses, while giving shoppers the chance to relish some delicious local food.” So, the next time you’re writing your shopping list, don’t be so quick to get in the car and pop to Tesco or Sainsbury’s; take some time to peruse your local food stalls and you might just be surprised at the delights you find there. It’s not called the Garden of England for nothing, after all.
Keep up to date with the latest news from KFMA by liking them on Facebook or following them on Twitter @KentFarmers. You can also find out more by visiting www.kfma.org.uk
• Value for money – buy direct from the grower/producer and enjoy competitively priced, quality products • Easily traceable produce – chat to the stallholders and find out where your food comes from • Fresher and tastier food and drink – seasonal produce is freshly picked, caught or made • Healthy food and drink – food made for eating, with wholesome natural ingredients • Community spirit – a great focal point and lots of fun for all the family • A new food experience – with tastings, as well as unusual and original food • Create a sustainable local economy – help build up local food production and reduce reliance on imported foods
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SCRUMPTIOUS. SOPHISTICATED. SIMPLY SUPERB.
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SALCOMBEDAIRY@BTCONNECT.COM
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FARMERS’ MARKETS
TO MARKET, TO MARKET Farmers’ markets are an integral part of the foodie scene throughout Kent and East Sussex, and many of them have been key W&H supporters over the years. We chat to Benjamin Dent, Market Manager at Penshurst Farmers’ Market, to find out a bit more about what their stalls have on offer TELL US HOW IT ALL BEGAN The market will be 1O years old this June and was set up by volunteers. When we were planning it, our breakthrough was when Lord and Lady De L’Isle offered to host the market at Penshurst Place. It provides a wonderful backdrop and offers shoppers ample free parking right next door. They don’t charge us any rent, so we can keep the pitch fee down, which is good news for our stallholders. Plus, they’re among our most loyal shoppers – Lady De L’Isle taught at the Cordon Bleu Cookery School, so she knows the importance of high-quality ingredients.
HOW MANY STALLS DO YOU HAVE? We started with 11 and have grown gradually to now offer 35 to 4O, depending on the season. The market is held on the first Saturday of every month, from 9.3Oam to 12pm at Penshurst Place, with free parking and no entrance fee.
WHAT ARE SOME OF YOUR BESTSELLERS? Our most popular is Arcade Fisheries. Owner Paul Saxby sells fish mostly caught by day boats out of Hastings, so they’re usually only a day old. It’s exactly this kind of product that you can’t find in supermarkets, which attracts our shoppers. We also have a wonderful game stall offering venison, pheasant and partridge (in season), pigeon and even rabbit, which is becoming popular again.
ANY OTHER FAVOURITES FOR CUSTOMERS? There’s a huge range of bread from Rusbridge Bakery in Southborough, rare breed, free-range pork and Dulce’s Patisserie’s salted caramel slice, which would surpass any Parisian patisserie. There are hot barbecue sausages for breakfast, as well as tea, coffee and cakes from the refreshment stall, which is run by local community groups to raise funds.
Then there’s the wide range of chutneys and jams, pies, smoked meats, Scotch eggs, sausage rolls, eggs, honey, fresh fruit, vegetables and herbs, nuts, beer and three cheese stalls – there’s just so much…
Benjamin Dent
IS EVERYTHING LOCAL? We only sell food and drink from Kent, Surrey and Sussex and also have one plant stall, where we give expert advice on growing them. We don’t have any craft stalls, but Penshurst Place Gift Shop offers lots of present ideas and cards.
IN WHAT WAYS DO YOU HELP PROMOTE THE LOCAL FARMERS’ MARKET COMMUNITY? The stallholders are wonderful, we’re in a beautiful setting and, of course, after visiting the market, shoppers can go on to The Little Brown Jug in Chiddingstone Causeway for lunch! However, we see ourselves as part of a network with other local markets, not in competition with them. After all, people need to shop more than once a month, so we encourage everyone to visit the markets in Tonbridge, Tunbridge Wells, Hildenborough and Shipbourne (every Thursday, next door to The Chaser Inn) – so long as they come back to us too!
PENSHURST FARMERS’ MARKET Penshurst Place Car Park, Penshurst Place, Penshurst, Kent TN11 8DG Opening times: First Saturday of every month from 9.3Oam to 12pm Stallholders: 39 (36 Food, three Home and Garden) Web: www.kfma.org.uk/Penshurst Email: penshurstfmmrkt@gmail.com www.facebook.com/ Facebook: PenshurstFarmersMarket Twitter: @PenshurstFmMrkt
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IN SEARCH OF PERFECTION Of all the decadent treats on our menus, sticky toffee pudding is invariably a big crowd-pleaser; whatever the weather, it remains a popular option all year round. Executive Chef, James Palmer-Rosser, explains why you should indulge your sweet tooth and make a date with this delectable dessert
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ticky toffee pudding, a dessert consisting of a moist sponge cake, mixed with finely chopped dates and drenched in an indulgent toffee sauce, is a classic we love to feature on our menus at Whiting & Hammond. It’s epitomises the traditional British pudding that our visitors always appreciate. It has all the pleasures of a comforting, sweet and indulgent dish that we claim to never have room for after our mains, but always manage to squeeze in with pure delight. So, what are the origins of this well loved course? It’s said that the original and genuine sticky toffee pudding was invented in Cartmel in the Lake District over 24 years ago. However, writer, critic and former chef, Simon Hopkinson, disagrees. He first cooked the dessert in 1975 in his restaurant, The Shed near Fishguard in Pembrokeshire, from a recipe book called The Good Food Guide Dinner Party Book, written by Patricia Martin of Claughton in Lancashire and published in 1971, some 2O years before Cartmel’s claim. Wherever it may stem from, one thing that’s certain is that it’s a truly popular dish on our menus, and is often served with traditional custard or with a modern twist of adding some honeycomb ice cream, which quickly melts on the hot, sticky toffee sauce. This recipe is a stable favourite of ours. We all have sticky toffee on the menus and
we’ve found many different ways of doing it. To us, as long as it’s sticky and the dates haven’t been broken up too much, they really bring a great texture to the dish.
INGREDIENTS 337g pitted dates Water to cover 17Og soft, dark brown sugar 17Og unsalted butter, cut into small pieces 2 whole medium eggs 337g self-raising flour ½ vanilla pod 17g bicarbonate of soda
DIRECTIONS • Start by adding the dates to a medium saucepan and adding enough water to cover 2cm above the dates. Place on the stove and simmer for 1O minutes or until the water has reduced by half • In a mixing bowl or KitchenAid, add the sugar and the butter and beat until smooth, light and fluffy. Add the eggs on a medium speed one by one and, with each one, a tablespoon of the flour. Once the eggs are mixed in, add the half vanilla pod and the rest of the flour. Turn off for a moment • Once the dates are ready, take off the stove and whisk in the bicarbonate of soda. Try not to break the dates up too much and don’t panic when the water fizzes up; it’s one of the fun bits!
• Fold in the date mixture by hand to the egg and flour mixture until it is all well combined, then place in a pre-lined tin for baking. Bake in the oven at 175°C for 3O to 4O minutes • Take out of the oven and check it is cooked by placing a skewer in the middle; if it pulls out clean with no doughy bits on the end, it’s good to go. Place on a cooling rack or serve straightaway
FOR THE TOFFEE SAUCE INGREDIENTS 166g soft brown sugar 85g unsalted butter 75g treacle 2.5ml glucose 36Oml double cream
DIRECTIONS • Place the sugar, butter, treacle and glucose in a thick bottom saucepan on a medium to low heat, gently melting the butter and dissolving the sugar • Once the sugar has dissolved, increase the heat and bring to the boil. Stirring occasionally for three minutes, add the cream, whisk in and bring down to a simmer, reducing the heat to a medium heat. Cook for 1O minutes and serve
ENJOY!
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OUR FOOD
STICKY TOFFEE
SERVES 6 3O minutes 3O to 4O minutes
PREPARATION TIME: COOKING TIME:
PUDDING
Photography by Sam Yardley
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NOW MORE THAN EVER, PEOPLE ARE SITTING UP AND TAKING NOTICE OF JUST HOW SPECIAL PUB GRUB CAN BE. AND AS THE ANNUAL BUDWEISER BUDVAR TOP 5O GASTRO PUB AWARDS DEMONSTRATE, OUR INDUSTRY IS RAISING THE BAR WITH INNOVATIVE, PIONEERING MENUS. WE LOOK AT SOME OF THIS YEAR’S WINNERS TO FIND OUT WHY
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GASTRO PUBS
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s a nation, we Brits are renowned worldwide for such iconic staples as stiff upper lips, James Bond and cups of tea. But if there’s one institution that has contributed more to our identity than any other over the centuries, it’s the Great British pub. Indeed, gastro pubs have come a long way in recent years, offering food that rivals the finest dining, complete with Michelin stars, critical acclaim and reputations for using only the highest quality produce available. Which isn’t to say they’ve lost touch with their roots, as they still know how to pull a good pint of ale and retain their much-loved rustic charm. It’s a testament to the impeccably high standards now set, that the Morning Advertiser hosts the Budweiser Budvar Top 5O Gastro Pub Awards every year, showcasing the best of the best taverns, inns and watering holes the UK has to offer. At this prestigious event, pub restaurants from all over Britain are judged by the Top 5O Gastro Pubs Voting Academy; made up of pub operators, food writers, industry chefs and pub guide editors, the panel is broken down into six geographical voting regions, with an equal number of votes collected in each. Needless to say, it really is the industry’s choice. Hosted by last year’s winner, celebrity chef Tom Kerridge (whose Hand and Flowers in Marlow, Buckinghamshire was named number one at the 2O14 ceremony), the latest awards were no exception to the quality we as a country have come to expect from our locals. To give you an idea of who’s flying the flag for our industry, we profile the top 1O and find out why they’re taking our food and drink culture to new and exciting heights. Read on to find out more about this year’s winners…
THE PONY & TRAP Location: Chew Magna, Bristol Opened: 2OO6 Michelin stars: Chef Patron: Josh Eggleton From the menu: Crispy risotto, celeriac, truffle, mushroom and artichoke Brother and sister duo, Josh and Holly Eggleton, own and run this award winning country pub. With Josh managing the kitchen and Holly overseeing front of house, the pair champion a ‘field to fork’ ethos, with food sourced as locally as possible from the region’s best growers and producers. Their talented chefs, wine experts and waiting staff serve varied menus that change daily and are enhanced by unrivalled views of the Chew Valley. www.theponyandtrap.co.uk
THE SPORTSMAN Location: Whitstable, Kent Opened: 1999 Michelin stars: Head Chefs: Stephen Harris, Dan Flavell From the menu: Apple sorbet and burnt cream Serving good food in relaxed, informal surroundings, The Sportsman can be found in the Kent village of Seasalter and offers dishes inspired by the surrounding area. Seafood comes from the nearby Thames Estuary, while marshland, woods and fertile soils provide the pub’s meat, vegetables and game. A kitchen garden puts handpicked fruits and vegetables on the menus too, which include pumpkin soup with wild mushroom and braised brill fillet with a mussel and bacon tartare. www.thesportsmanseasalter.co.uk
THE PIPE AND GLASS INN Location: Beverley, East Yorkshire Opened: 2OO6 Michelin stars: Chef Patron: James Mackenzie From the menu: ‘Lyonnais’ omelette with mature cheddar with scallion and chive salad Owned and managed by married couple, James and Kate Mackenzie, The Pipe and Glass boasts a warm, welcoming restaurant and spectacular conservatory overlooking the garden, all while retaining its original country pub feel. Menus change regularly, while private dining experiences – including cookery demos from James – are available upstairs in the Hotham Room, or you can stay the night in one of two luxurious ‘Sage and Thyme’ boutique suites. www.pipeandglass.co.uk
Images: Philip Harris
Images: Tony Bartholomew
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THE PLOUGH INN Location: Andover, Hampshire Opened: 2O12 AA Rosettes: Chef Patron: James Durrant From the menu: Roasted monkfish – cauliflower, bok choi, chicken broth Here’s a traditional country pub with a contemporary feel, situated in the village of Longparish in Hampshire’s picturesque Test Valley. Chef Patron James Durrant was one of the four winning chefs in last year’s Great British Menu and, along with a team that includes Head Chef James Salkeld and Sous Chef Phil Bishop, has earned two prestigious AA Rosettes. Log burning fires and a cosy atmosphere help retain its original 18th century character and charm. www.theploughinn.info
FREEMASONS AT WISWELL Location: Clitheroe, Lancashire Opened: 2OO9 AA Rosettes: Chef Patron: Steven Smith From the menu: English rose veal – roast topside, French style peas, sauce of Madeira An elegant and relaxed rural setting provides the backdrop for the stylish, award-winning Freemasons. Located in the ‘chocolate box’ village of Wiswell, the inn has a striking interior, complete with flagstone floors, antique furniture and period paintings. Sophisticated food in a homely atmosphere is the name of the game for Chef Patron Steven Smith, whose modern adaptation of traditional pub favourites provides the ultimate gastronomic experience. www.freemasonsatwiswell.com
THE STAR INN Location: Harome, North Yorkshire Opened: 1996 Michelin stars: Chef Patron: Andrew Pern From the menu: Dark chocolate and garden lemon thyme ‘torte’ with Scottish raspberries Enjoy some ‘home-cured Harome hospitality’ in a picturesque village on the edge of the North Yorkshire Moors. Specialising in a ‘modern Yorkshire’ style of cooking, Chef Patron Andrew Pern places great emphasis on regional and seasonal ingredients. The Star regained its Michelin star this year, having previously held the accolade consistently from 2OO2 to 2O11. It even has its own unique nine-bedroom hotel, Cross House Lodge, just across the road. www.thestaratharome.co.uk
THE ROYAL OAK Location: Littlefield Green, Berkshire Opened: 2OO1 Michelin stars: Head Chef: Michael Chapman From the menu: South Downs lamb rump, sweetbread, Savoy cabbage crepinette, sauce reform Beamed ceilings and wooden floors await behind the smart black and white frontage of this 17th century pub on Paley Street. Serving ‘British food cooked to perfection’, Head Chef Michael Chapman selects the best seasonal produce to create dishes that are unpretentious and full of flavour. A wine list of over 5OO titles, a charming, modern garden and a relaxed, friendly and non-intrusive service likewise makes for an unforgettable visit. www.theroyaloakpaleystreet.com
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THE GUNTON ARMS Location: Norwich, Norfolk Opened: 2O11 Head Chef: Stuart Tattersall From the menu: Slow roast shoulder of lamb with spring bubble and squeak If you want to stay in a historic, 1,OOO-acre deer park, look no further than the eight-bedroom Gunton Arms in the Norfolk village of Thorpe Market. Fresh, local and seasonal ingredients are on the menu from Head Chef Stuart Tattersall, whose experience at restaurateur Mark Hix’s London eateries has brought with it a vigorous, ingredient-led style of cooking. The restaurant uses venison from the surrounding deer park and seafood, mussels and Cromer crab are caught by fishermen from the surrounding area. www.theguntonarms.co.uk
THE GURNARD’S HEAD Location: St Ives, Cornwall Opened: 2OO6 Head Chef: Jack Clayton From the menu: Confit mackerel, soused vegetable, crème fraîche, crispy capers You’ll find a slower pace of life at this seven-bedroom Cornish inn, which is complemented by views of awe-inspiring landscapes and the foaming Atlantic. At its heart, the pub remains very much a place for locals and prides itself on short, fresh menus, which change daily based on what suppliers bring to their back door. For Head Chef Jack Clayton, it’s all about seasonality and what’s at its best at any given time of year. www.gurnardshead.co.uk
THE TRUSCOTT ARMS Location: Maida Vale, London Opened: 2O12 AA Rosettes: Head Chef: Aidan McGee From the menu: 35-day, dry-aged ribeye with girolle mushrooms and fondant potatoes Stylishly decorated and flooded with natural light, The Truscott Arms boasts a large downstairs bar, decked garden, open restaurant and private dining and function rooms. Owners Andrew and Mary Jane Fishwick transformed every detail of the space, with their kitchen team combining the finest British seasonal ingredients and cooking techniques to offer something different for every type of appetite. www.thetruscottarms.com Images: Paul Heneker
To find out more about the Top 5O Gastro Pub Awards and read up on the latest news and winners, visit www.top5Ogastropubs.co.uk
Images: Paul Massey
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GOURMET GATHERING W&H recently teamed up with Thorley Taverns to host a chefsâ&#x20AC;&#x2122; conference at Stanmer House in Brighton. Chefs of all levels attended and were honoured to receive a presentation from ex-Savoy head chef, Anton Edelmann. The event was held in Stanmerâ&#x20AC;&#x2122;s opulent Henry Pelham Room and catered with a selection of delicious deli sandwiches. A wide range of topics were covered, from new allergens laws to getting the right balance of dishes on the menus
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SOCIAL
Darren Sommerton
Phil Thorley of Thorley Taverns (left), Anton Edelmann, Brian Whiting and James Palmer-Rosser
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SOCIAL
CANINE CATERING Earlier this year, Stanmer House launched its breakfast menu to include delights for our patronsâ&#x20AC;&#x2122; four legged friends. Dog food was provided by the healthy and nutritious dog food brand, Barking Heads, who are also the main sponsor for Pup Aid, the group campaigning to wipe out puppy farming. The event is held monthly and has so far been a barking success, with dogs and owners lapping up their breakfasts surrounded by fellow animals lovers
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It’s a great pub debate that has been raging between punters for time immemorial – what’s the best out of wine, beer and cider? In order to get to grips with each one, we’ve put together a useful guide that will help determine which is right for you. Join us as we sample this trio of tasty tipples
W
hen it comes to choosing your favourite beverage, everyone’s got their own personal preferences. You might savour the deep, rich flavours of a warming winter ale, or the first refreshing sip of an ice-cold lager. Alternatively, wine may be more your thing, with tastings and food pairings right up your street, while cider could be your bottle of choice on a warm summer afternoon. Whatever you like, many people prefer one over the others, be it for health reasons, culinary matches or the sheer wealth of different types available. To discover which one ticks the most boxes for you, we’ve put together our very own handy checklist, consisting of five categories: • Health – number of calories they contain • Flavour – the range of tastes they provide • Culture – their reputation and identity • Food – whether they complement meals • Variety – how much is there to choose from? Taking these different factors into account, we’ve aimed to get an overall view of what makes each one stand out across the board. Read on to find out how they differ and decide which one takes your fancy…
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Wine
Beer
Cider
HEALTH The average wine drinker consumes around 2,OOOkcal from alcohol every month. A standard glass (175ml) of 12% wine contains 126 calories, the equivalent of one Cadbury Heroes miniature bar.
HEALTH Drinking five pints of lager a week equals 44,2OOkcal a year, while a pint of 5% beer contains 17O calories, the same as one packet of McCoy’s salted crisps.
HEALTH One pint of 4.5% cider can contain 21O calories, and some leading brands contain even more. Drinking two pints is parallel to eating a medium beef and onion pie.
FLAVOUR If you’ve ever been to a wine tasting, you’ll know that the breadth of tastes on offer is practically inexhaustible, ranging from wood and tobacco to cinnamon and cloves.
FLAVOUR From the rich chocolate and coffee comparisons of stouts and porters to the hoppy, fruity nature of ales, beer most definitely stands out for its rich and vibrant tastes.
FLAVOUR Cider is split into three categories: dry, medium and sweet. And with the continued rise of more fruity options, you’re bound to find something that will suit your palate.
CULTURE Wine tastings and vineyard tours are an integral part of the drink’s social appeal. Plus, with so much to learn, knowing your stuff can be the height of sophistication.
CULTURE Of course, beer drinking is synonymous with the Great British pub, but its variation in style and flavour can also be enjoyed in bars and restaurants across the globe.
CULTURE Generally associated with summer, cider is often enjoyed in beer gardens, at barbecues and at festivals in the warmer months – the perfect excuse to get social with your friends.
FOOD As a rule, white and sparkling wines are most commonly coupled with fish and poultry, whereas red wines are just the thing for richer meats like pork and beef.
FOOD Stouts and ales are ideal for hearty winter foods such as pies and roasts, while IPAs and a number of lagers go perfectly with spicy dishes such as curries.
FOOD While it may not be as obviously associated with dining in terms of food pairings, cider is great to use in your cooking, particularly with pork, sausages and poultry.
VARIETY From Europe to South America, wine producing is big business nationally and internationally, as different grapes, regions and vineyards put their own unique stamp on this incredibly versatile industry.
VARIETY Whether you’re partial to a dry stout, barley wine or pale ale, you’ll be well and truly spoiled for choice when it comes to deciding which pint to sample.
VARIETY In addition to traditional apples, mixed fruits are also enjoyed in cider by drinkers all around the world, while perry (which is made from pears) has become equally popular.
AND THE WINNER IS… …entirely up to you! There really is something for everyone in each of these drinks – whichever one you choose, make sure you come along to your nearest W&H pub to enjoy responsibly, socialise with friends and engage in some healthy debate!
Whiting & Hammond support responsible drinking. Visit www.drinkaware.co.uk for the facts about alcohol
SUMMER 2015
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Established in 1986, Larkins Brewery was founded by the Dockerty family, who bought the plant from the former Royal Tunbridge Wells Brewery. Since the move to Larkins Farm in 198 7, the production of three regular brews and Porter in the winter months has steadily increased. Larkins supplies around 70 free houses within a radius of 20 miles.
Proud Supplier to Whiting & Hammond Larkins Brewery, Hampkins Hill Road, Chiddingstone, Eden bridge, Kent TN8 7BB
0 1892 870 328 www.facebook.com/LarkinsBrewery
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FOOD & DRINK APPS
GO WITH THE FLOW SUMMERTIME IS THE BEST OPPORTUNITY TO SHAKE THINGS UP AND CREATE SOME TRULY SHOW STOPPING COCKTAILS. TO HELP YOU ON YOUR WAY TO BECOMING A MASTER MIXOLOGIST, WE’VE ROUNDED UP SOME OF THE BEST APPS THAT WILL MAKE THAT NEXT SEASONAL SOIRÉE A TASTY, REFRESHING AFFAIR FOR YOU AND YOUR GUESTS inthespirit easy cocktails
FREE
Drinks and Cocktails
FREE
- By Genetic Mistakes Software Inc
- By madeyoulook Invigorate your taste buds this summer with the definitive guide to cocktail making. There are over 400 recipes to choose from, which have been tested by mixologists to guarantee the perfect taste. All concoctions are accompanied by full colour photography and show ingredients, method, notes, type, glass style and difficulty rating. So, the next time you’re in the mood for a cheeky mojito or strawberry daiquiri, look no further.
Drink & Cocktail Recipes
FREE
Try something new with these free tipple ideas at the spin of a dial. You can browse the list to discover new drinks, search for a specific idea, or add and remove favourite options to easily find those top blends. Each recipe is handpicked and edited to keep instructions simple and concise, meaning you can crack on without the need for all the bar tender jargon and confusing units.
Cocktail Flow
FREE
- By Cocktail Recipes LLC
- By Distinction Informatikai Szolgaltato Kft.
There are plenty of reasons to mix things up with this nifty download. Browse and search through nearly 8,000 drink recipes and over 1,000 ingredients, or hit the ‘Random’ tab to create some flavoursome combinations based on liquor, glassware and mixer criteria. You can even locate your nearest bars and stores using maps and GPS, learn bartending terminology and techniques and share content with friends.
Popular with millions of users worldwide, Cocktail Flow is the ultimate tool to find and create drinks for any occasion. The useful MyBar function shows what you can mix with the ingredients you have at home, while over 100 inspiring drink categories and themed collections include more than 600 uniquely designed cocktail and smoothie recipes. Plus, eye-catching designs and smooth functionality are a sheer joy to behold.
Pocket Cocktails - By Pocket Cocktails Inc.
£.0.79
If you’re looking for a cocktail app with a difference, this is the one for you. Featuring 500+ of today’s most popular beverages, the handy recipe collection comes complete with tips and trivia, so you can expand your knowledge to become an expert mixologist. In addition, holiday themes make it even more fun, or you can shake your smartphone to generate a random drink to enjoy.
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GADGETS
GOURMET GADGETS & GIZMOS AS THE SUN STARTS TO SHINE AND THE WARMER WEATHER ARRIVES, WE CAN ALL COME OUT OF HIBERNATION FOR A WELL-DESERVED CUPPA AND CATCH-UP WITH FRIENDS. BUT YOU DON’T HAVE TO GO TO TOP-END COFFEE SHOPS TO GET YOUR CAFFEINE HIT, AS PETER JENKINSON REVEALS WITH THESE CRACKING HOME APPLIANCES
MORPHY RICHARDS RED ACCENTS
ESPRESSO MACHINE
£100 from www.debenhams.com However good freshly ground is, if you, like most people, are rather short on time first thing in the morning, then having the option to pop in a coffee pod is quite appealing. Step forward this ‘best of both worlds’ machine, which features a meno espresso pump with a one or two-cup filter, plus a sleek, modern design. Giving you access to the ready-to-go coffee market, it also maintains its roots with a twin fresh coffee dispenser that operates and maintains a 15-bar pressure (the one baristas boast about being ideal).
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KRUPS GVX 231 BURR COFFEE GRINDER £35.99 from www.amazon.co.uk
For the nearest-to-perfect cup of coffee, you need to grind fresh from the bean. You’ll also need this machine, with its 17 settings, from coarse to fine, and the chance to pre-select the number of cups – from two to 12 – to cut down on waste. Stylish and professional, it has an efficient, two-burr grinder that delivers a precise and uniform grind, while preserving maximum aroma and flavour. Plus, a 225g airtight bean hopper keeps the beans fresh and the handy cup selector means you only have to grind the amount required.
THE BARISTA EXPRESS £549.99 from www.sageappliances.co.uk
There are loads of higher priced coffee machines, but this one from Heston Blumenthal’s range of appliances sets a new standard at a price point that’ll have the competition scratching their heads. To avoid the quick degradation of the natural oils that give espressos and cappuccinos their rich, creamy flavours, this machine grinds coffee fresh straight into the filter and delivers the right amount. For optimal espresso extraction, features include instant hot water for making long blacks, PID electronic temperature control, an 18-setting grinder, pressure gauge and steamer – and a pretty sleek look, too.
AEROPRESS £25 from www.unionroasted.com
Those cafetiere/plunger based coffee machines make way too much mess, but thankfully there’s an ingenious way to create extra smooth filter coffee more tidily. Many experts are backing this manually operated device as the best way to produce a decent coffee in under 3O seconds; just load up your coffee in the chamber, stick in some hot water, wait 1O seconds and press the plunger. As you push, air pressure forces the brew through a filter and into your cup – without any of that dripping and splashing. The result: the smoothest, richest beverage you’ve ever tasted.
LA PAVONI EUROPICCOLA MACHINE £390 from www.lecafeshop.co.uk
Based on an original 195Os design, this device is as much a work of art as it is for practical use. Of course, the iconic machine really can deliver on taste, with a few modern adjustments to ease it into the 21st century. Beautifully built and offering a hands-on coffee making experience at its finest, it includes a O.8-litre, all-brass boiler with an eight-cup capacity and a traditional steam arm that produces foamed and steamed milk. The best choice for those who value design taste as much as the taste of their coffee.
SUMMER 2015
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Accountancy • Audit • Taxation • Payroll Gary Sargeant+Company Chartered Accountants and Statutory Auditors
Add a sixth sense to your business
Proud to be part of the Whiting & Hammond team
Find out what award winning accountants could do for you I For a free, no obligation consultation, contact us now! Sage
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Winner PracttceoftheYear 2-5 Partner
ICAEW CHARTERED ACCOUNTANTS
Kent
corporate finance Alliance
Contact us on: Tel: 01322 614 681 or Email: info@gary-sargeant.co.uk
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WIN A COCKTAIL MAKING MASTER CLASS! EVER DREAMED OF BECOMING AN EXPERT MIXOLOGIST? WELL, YOU’RE IN LUCK, AS WE’RE GIVING ONE READER THE CHANCE TO RECEIVE A FANTASTIC PRIZE! Whether you fancy yourself as a budding bartender or simply want to enjoy a fun day out, you and up to seven friends could take part in a cocktail making master class, worth £4Opp, at a W&H venue of your choice! Led by our Training and Development Manager, Andy Roberts, you’ll learn how to make and taste a selection of cocktails, such as a cosmopolitan or a mojito, while enjoying some lovely nibbles provided by the kitchen.
TO BE IN WITH A CHANCE OF WINNING, ALL YOU HAVE TO DO IS ANSWER THE FOLLOWING QUESTIONS BY POST, EMAIL, TWITTER OR FACEBOOK, AND YOU’LL BE AUTOMATICALLY ENTERED INTO THE PRIZE DRAW: 1. WHAT’S YOUR FAVOURITE ARTICLE IN THE CURRENT ISSUE OF GASTRO? 2. WHAT ARTICLES WOULD YOU LIKE TO SEE IN FUTURE EDITIONS?
IF YOU’RE ENTERING BY POST OR EMAIL, SEND YOUR ANSWERS, ACCOMPANIED BY YOUR NAME, ADDRESS AND PHONE NUMBER, TO OFFICE@WHITINGANDHAMMOND.CO.UK OR WHITING & HAMMOND, THE LITTLE BROWN JUG, CHIDDINGSTONE CAUSEWAY, TONBRIDGE, KENT TN11 8JJ. ALTERNATIVELY, LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND TO POST YOUR COMMENTS VIA SOCIAL MEDIA. Here at Gastro, we’re always on the lookout for new ideas and love to hear our readers’ thoughts and suggestions, so we can make your reading experience even more enjoyable in the future. So, don’t miss this opportunity to make the most of a great day out creating some delicious cocktails at a W&H pub near you! Closing date for entries is Friday July 3 2O15.
GOOD LUCK AND WE LOOK FORWARD TO RECEIVING YOUR ENTRIES! TERMS AND CONDITIONS
The winner will be notified by email, post or social media 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 cocktail making master class is available at one Whiting & Hammond site, which must be taken within six 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. 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 Cocktail Competition’. Alternatively, state this in written correspondence addressed to Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ.
SUMMER 2015
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CUSTOMER REVIEWS
YOUR
FEEDBACK WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS
THE CHASER INN Shipbourne, Kent
@thechaserinn www.facebook.com/TheChaserInn
“Went for a Saturday lunch and the food and drink was excellent. Shoulder of lamb was a standout main course and portions great also”
THE LITTLE BROWN JUG Chiddingstone Causeway, Kent
@LittleBrownJug1 www.facebook.com/littlebrown.jug.52 “Had a lovely lunch here today – we were aiming for breakfast but were 10 minutes too late!!! – food and coffee brilliant” Debbs Chown, Facebook
“Had a brilliant night @thechaserinn thanks for a great time and especially the fabulous waitress in the church room!”
“We were actually looking for another pub that was recommended to us, but luckily we couldn’t find it, when we stumbled upon The Little Brown Jug. Fantastic food, great atmosphere, friendly staff. Our family will definitely return! Thank you.”
@Yellowmax, Twitter
Frazkent, Trip Advisor
Andrew B, Trip Advisor
THE MARK CROSS INN Mark Cross, East Sussex
@TheMarkCross www.facebook.com/TheMarkCross
THE FARM @ FRIDAY ST Eastbourne, East Sussex
@farmfridayst www.facebook.com/farm.fridaystreet
“Quick lunch with a colleague...friendly staff, dog-friendly, great flexible menu and I had the most delicious bruschetta sandwich. Beautiful views, big garden...good choice for family lunch.”
“Lovely late lunch @farmfridayst. Great service, did a smaller version of dish for my 5 y/o”
Helen B, Trip Advisor
“Delicious lunch @TheMarkCross Inn today! The best veggie food in the area…by far.”
“We’ve had a few nice meals in here over the years. The valentine’s dinner was fairly priced at £30 for 3 courses with champagne. Food was great, service exceptional so no hesitation for a 5 star review.”
@MrsDCoops, Twitter
Bradles00, Trip Advisor
@Avantphoto, Twitter
THANK YOU TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS. DON’T FORGET TO FOLLOW US ON TWITTER @WHITING_HAMMOND OR LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND
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THE CRICKETERS INN
FOOD FOR THOUGHT
Meopham, Kent
@Cricketers_Inn www.facebook.com/cricketers.inn “Loved lunch with my gorgeous lunch date & Scott in Cricketers Inn excelled with his cocktails! Raspberry & Chilli Martini must be tried” Bally Aujla, Facebook
“Went to this Pub as I pass it most days on the way to work. My friend and I had a really good meal. He had the burger, fantastic and I had the fish and chips. I would go to say this is the best fish and chips from a non-fish restaurant. But the best part is the decent selection of proper beers on tap and bottled. Westerham Brewery on tap and Meantime in bottles, heaven!” smartjim, Trip Advisor
Here, we present some helpful suggestions from our customers on how to make your next visit even more memorable than the last
Stanmer House
STANMER HOUSE Brighton, East Sussex
@StanmerHouse www.facebook.com/StanmerHouse “Great evening trying the new menu! Loving the gnocchi! Yummy!”
mitch63, Trip Advisor
Ben Davies, Facebook
“We called in on a Monday for a quick lunch, after a walk on the South Downs. The house and staff were very welcoming and there were open fires in every room. We chose sandwiches which were quick to arrive and both nourishing and filling. The rooms are lovely to sit around and soak up the atmosphere.” Paul W, Trip Advisor
THE KINGS HEAD Sevenoaks, Kent
@Kings_Head_BG www.facebook.com/kingsheadbg “First time back after new ownership. Made most welcome and given an excellent table near the fire. Attentive and very cheerful service. Nothing too much trouble, even a slight changing of menu to suit our tastes. Food was delicious and the fish and chips (small) was a generous portion. Finished off with tasty puddings and a decent coffee. Will definitely return.” Douglas C, Trip Advisor
“Great breakfast this morning @Kings_Head_BG! Perfectly scrambled eggs!” @LauraCornish_1, Twitter
“Popped into the Stanmer House restaurant for the first time in quite a few months & found it to be a very positive experience. Menu is excellent with a good choice for veggies like me. Obviously Stanmer House is a lovely place to visit, and the menu offers really good value & the service is attentive & friendly. The main course was slightly slow coming otherwise it would be a full 5 star. I’ll definitely go back & won’t leave it so long next time.”
The Little Brown Jug “Very nice and characterful design and architecture make this establishment attractive from the outside and in. The service is good and the food is also. The price is marginally more than I would prefer to pay, but that is a minor point. Waiting time is short and the menu is reasonably extensive catering to a high standard. You feel well looked after and it is clear that this place is popular and for good reason. Has good outdoor seating with a large area for families to go. Would recommend to people in the area.” Richard M, Trip Advisor
The Kings Head “Good selection of real ales and decent enough wine list. Food was fine although as ever, my regular gripe of not having the fish properly skinned for fish and chips is a mystery to me. It was also slightly overcooked and could have had the oil drained off a little better. The other half’s shoulder of lamb was very tasty and had obviously spent most of the afternoon in the oven. The desserts were good; I enjoyed the sorbet and the chocolate parfait got the thumbs up. Despite there being a huge party […] in the restaurant who were late and appeared very disorganised, we were particularly well looked after by Claudia and another young lady who were very attentive, personable and pleasant.” TunaTownFC, Trip Advisor
SUMMER 2015
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ne"' RANGE o
Speciality
CRAFT BEERS
17;€·· GREENE KING BURY ST EDMUNDS
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whisk briskly whilst
gently warming.
Bathing rooms in natural sunlight and a sublime feeling of well-being, Hehku are the pioneers of creating luxury kitchens within bespoke glazed structures, transforming properties into exceptional, living environments. Sourcing only the finest materials and epitomising the very highest standards of service, our experienced designers, passionate specialists and meticulous construction team combine our Cucina kitchens with our llluma aluminium bi-folds, sliding doors, windows and roofing systems to create stunning orangeries and conservatories enveloping simply beautiful kitchens.
www.hehku.co.uk 0800 542 0852 enquiries@Jhehku.co.uk
KITCHENS
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ORANGERIES
CONSERVATORIES
ALUMINIUM II-FOLD DOORS/SLIDING DOORS/WINDOWS/ROOFS
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SUPPLIERS LISTING
WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS AND ADVERTISERS ARTIST OPEN HOUSE www.aoh.org.uk / info@aoh.co.uk
BALDWINS www.baldwinstravel.co.uk / 01892 511 999
BLUEBELL VINEYARD www.bluebellvineyard.co.uk / 01825 791 561
CPL TRAINING
HENRY PAUL FUNERALS www.henrypaulfunerals.co.uk / 01892 825 505
HOP FUZZ www.hopfuzz.co.uk / 07858 562 878
HUSH HEATH www.hushheath.com / 01622 832 794
I.A.HARRIS
www.cpltraining.co.uk / 0845 833 1835
www.iaharris.co.uk / 0207 622 7687
CURRY KIT
JONES BRITAIN
www.currykit.com / 0844 474 4754
DALE HILL www.dalehill.co.uk / 01580200112
DANDARA www.dandara.com / 01892 800 580
FENTON CHANDLER www.fentonchandler.co.uk / 01252 851 726
FREEDRINKS LTD – zeo www.drinkzeo.com / 0207 268 3015
FROBISHERS www.frobishers.com / 01392 825 333
FULLER’S
www.jonesbritain.co.uk / 01435 866 435
LARKINS www.facebook.com/larkinsbrewery / 01892 870 328
MONTANO www.sidromontano.com / 0845 601 5959
PENSHURST FINE FOODS 01892 664 044
RENCRAFT www.rencraft.co.uk / 01732 762 682
ROYAL TUNBRIDGE WELLS SPRING WATER www.royalspring.co.uk / 0845 602 5690
RUSBRIDGE FAMILY BAKERY
www.fullers.co.uk / 020 8996 2000
www.rusbridgefamilybakery.co.uk / 01892 528 328
GARY A. SARGEANT FCA
SALCOMBE DAIRY
www.gary-sargeant.co.uk / 01322 614 681
G COLLINS & SONS www.gcollinsandsons.com / 01892 534018
HAYWARDS BUTCHER www.haywardsbutchers.co.uk / 01732 355 611
HEHKU www.hehku.co.uk / 0800 542 0852
www.salcombedairy.co.uk / 01732 851 523
SALOMONS ESTATE www.salomons-estate.com / 01892 515 152
WALSH BROS JEWELLERS www.walshbros-jewellers.co.uk / 01892 514 519
ZONAL www.zonal.co.uk / 0800 131 3400 / info@zonal.co.uk
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A WORD FROM THE TOP
W
Photography by Sam Yardley
LAST ORDERS
ell, what disappointing weather we’ve had in this first quarter of the year; not as wet as last year, but colder! I think we’re all getting a bit of cabin fever and looking forward to getting outside for some nicer climates. For us, it becomes an extremely busy time moving into the summer months, with lots of bank holidays and food and beer festivals on the horizon, but I have no doubt that the main topic over the coming season will be the general election, which will take up too much of our precious time, but I would say to any government coming in, please don’t strangle the ‘golden goose’. The hospitality business is one of the biggest tax paying industries in existence. These golden eggs that it lays will run out if we keep squeezing it. VAT at 2O% is killing growth and business rates decided upon turnover is unfair. It begs the question: why is the UK one of three countries in the whole of Europe that hasn’t had help with VAT? Why penalise good operators? As much as we did get 1p off a pint, we’re still one of the largest duty paying countries in Europe.
Not many industries employ the amount of people the hospitality industry does per £1 spent in the economy. Supermarkets are dramatically behind and have no VAT on ready meals or processed food. All we ask for is a level playing field so that we can compete, pay our crew more and employ more people. I don’t feel this is unreasonable – okay, rant over! I hope you’ve enjoyed our latest issue and the sun shining. It looks like it’s going to be a busy period, as we have our eye on a new site near Epsom; if all goes to plan, we’ll do the big reveal in our autumn edition! I’m off to the pub – see you there! Cheers,
Brian Keeley Whiting MD
SUMMER 2015
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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: Janet Webb
Manager: Paul Roser
Head Chef: Steve Ednie
Head Chef: Jonny Gain
Tel: 01892 870 318
Tel: 01732 452 081
Email: enquiries@thelittlebrownjug.co.uk
Email: enquiries@kingsheadbesselsgreen.co.uk
Website: www.thelittlebrownjug.co.uk
Website: www.kingsheadbesselsgreen.co.uk
THE CHASER INN
THE MARK CROSS INN
Stumble Hill, Shipbourne,
Mark Cross,Nr Tunbridge Wells,
Tonbridge, Kent TN11 9PE
East Sussex TN6 3NP
Manager: Craig White
Manager: Kiran Shukla
Head Chef: Daniel Curtis
Head Chef: Ed Molesworth
Tel: 01732 810 360
Tel: 01892 852 423
Email: enquiries@thechaser.co.uk
Email: enquiries@themarkcross.co.uk
Website: www.thechaser.co.uk
Website: www.themarkcross.co.uk
THE CRICKETERS INN
THE FARM @ FRIDAY STREET
STANMER HOUSE
Wrotham Road, Meopham,
15 Friday Street, Langney,
Stanmer Park, Brighton,
Gravesend, Kent DA13 0QA
Eastbourne, East Sussex BN23 8AP
East Sussex BN1 9QA
Manager: Scott Hawkes
Manager: Paul Worman
Manager/Acting Head Chef: Simon McLoughlin
Head Chef: Darren Collins
Head Chef: Neil Parfitt
Events Manager: Rebecca Weller
Tel: 01474 812 163
Tel: 01323 766 049
Tel: 01273 680 400
Email: enquiries@thecricketersinn.co.uk
Email: enquiries@farmfridaystreet.com
Email: enquiries@stanmerhouse.co.uk
Website: www.thecricketersinn.co.uk
Website: www.farmfridaystreet.com
Website: www.stanmerhouse.co.uk
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WAL01H
1DD~OO
ANTIQUE AND MODERN JEWELLERY
To celebrate Walsh Bros Jewellers 20th year oftrading in Tunbridge Wells, we will be offering discounts on different ranges each month during 2015.
www.walshbros-jewellers.co.uk eMail: shop@walshbros-jewellers.co.uk Tel: 01892 514519 Fax: 01892 543865 16 Mount Pleasant Road, Tunbridge Wells, Kent TN1 1OU
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