Gastro Magazine Spring/Summer 2013

GASTRO

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

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

WIN WIN WIN! Three chances to enjoy mouthwatering meals for you and your friends

AMBITIOUS APPETITES

How two hungry young men started a pub group that just keeps growing

IT’S A DATE

Don’t miss top attractions and events at your favourite local pubs

FROM GRAPE TO GLASS

Follow the fascinating journey of our remarkable Prosecco wine

HESTON ISSUE 1 SPRING/SUMMER 2013

W&H_1_Spring_Summer_Cover.indd 1

GENIUS OR SHOWMAN?

SEVEN WONDERS OF WHITING & HAMMOND

Take the tour of each of our wonderful pub restaurants

08/04/2013 17:22

W&H_1_Spring_Summer_Cover.indd 2

08/04/2013 17:25

AD full page template.indd 3

08/04/2013 17:30

44 - Spring / Summer 2013

Untitled-2 2

05/04/2013 15:33

WELCOME

A WARM WELCOME

E

xciting times here at Whiting & Hammond as we proudly introduce the inaugural edition of our brand new Gastro magazine! Within the pages of this spring/summer issue, you’ll learn all about the fascinating history of how our parade of pubs came into being, as well as some of the key players who have been instrumental to our success.

Get to know the company as we take you on a grand tour of our seven award winning venues.

The first of these, the Chaser in Shipbourne, will see the 10th anniversary of its opening roll around this summer, so look out for details of some celebratory events that are not to be missed. You can also meet some members of our team and find out about their favourite dishes from the W&H menu – they’ll even show you how to make them at home!

What’s more, you can read up on the latest news from our part of the world before delving into our exclusive cover feature on celebrity chef, Heston Blumenthal. We’ll also be catching up with the queen of the kitchen herself, Delia Smith and finding out why her

love of baking seemingly knows no bounds.

For the budding chefs among you, we’ve got some handy tips on what produce and ingredients are best to enjoy this season, as well as a useful list of farmers’ markets from our pubs’ surrounding areas, where you can stock up on the freshest fare available between May and July.

It’s not all about our home turf, either. Take a trip to the Bisol vineyard in rural Italy to learn about one of our trademark sparkling wines, Jeio Prosecco and the history of the family who have been producing it for generations.

Closer to home, get an inside glimpse of how Harveys in Lewes have been brewing brilliance for more than two centuries. Over in Tonbridge, the boys at Haywards Butchers tell us why they’re the prime cut for our menu, while surf is most certainly up for Sharp’s Brewery in Cornwall, who spill the beans on the success of their bestselling beer, Doom Bar. Some fun foodie features can also be seen in the form of the best food and drink apps to have on your iPhone, not to mention the finest in gastronomic gadgetry to jazz up your kitchen. You’ll be in with a chance of winning

one of several competitions throughout the magazine, where you and your friends can be treated to a three course meal at a W&H venue of your choice. What a prize!

Ultimately, I want this to be a chance for our company to give something back to you, our loyal customers. The simple truth is that, without your continued support, we would not be where we are today and it is because of you that we are able to proudly call ourselves not just a company, but a family that grows with every person who passes through our doors.

So, pull up a stool, get the rounds in and enjoy a warm welcome from myself and the entire Whiting & Hammond team.

Cheers,

Brian Keeley Whiting MD

P.S. More thoughts from me on the year ahead can be found on page 93

SPRING / SUMMER 2013

W&H_1_Mar13_Welcome*.indd 3

-5

08/04/2013 17:32

CONTENTS 25

44

68 9 - FRONT OF HOUSE

31 - MY FAVOURITE DISH

44 - WEDDINGS AT STANMER

Enjoy our news page with all the latest

Operations Manager, Darren Somerton, on

See the big day of your dreams come to life

goings-on from our part of the world

his favourite dish and how you can make it

at our breathtaking Grade I listed mansion

13 - AMBITIOUS APPETITES

at home

How it all started and where it’s all

33 - SEASON’S GREETINGS

heading – thanks to two hungry young men

A roundup of the freshest seasonal

17 - OUR PUBS Take the grand tour of the seven wonders that are W&H

25 - COOKING UP A STORM

ingredients and produce to savour over

50 - SNAPSHOT IN TIME We capture the fun at our beer festivals, events and celebrations

the coming months including new potatoes,

57 - TO MARKET, TO MARKET

asparagus and spring onions

Make the most of your local farmers’ markets

39 - BREWING BRILLIANCE

just like we do

Harveys’ Chairman, Hamish Elder,

58 - A CUT ABOVE THE REST

Celebrity chef Heston Blumenthal; is he a

talks about the 200-year history of the

Spencer Hayward is the man behind the

genius or a showman? We let you decide

Sussex brewery

family butchers that really delivers for us

6 - SPRING / SUMMER 2013

W&H_1_Mar13_Contents.indd 2

08/04/2013 17:35

GASTRO Editor - Richard Moore rmoore@onemediauk.co.uk

33

Writer - Frederick Latty flatty@onemediauk.co.uk

Publishing Director - Nick Moore nmoore@onemediauk.co.uk

Designer - Tim Feeley tfeeley@onemediauk.co.uk

Production Co-Ordinator - Phil Glover pglover@onemediauk.co.uk

72 - OUT & ABOUT We handpick some of the best events

60

and attractions to enjoy from our pubs’ surrounding areas

78 - YOUR FEEDBACK Here’s what you’ve been saying about our pubs and restaurants

80 - LET THEM EAT CAKE Delia Smith gives us one of her favourite recipes to kick start your own baking

83 - FINDING THE RIGHT BLEND How one of the world’s foremost coffee roasters adds some continental flavour to

75

our pubs

84

84 - CATCHING THE WAVE The story of how one brewery’s flagship beer, Doom Bar, is winning over the nation

89 - iEAT, THEREFORE I AM Load your Smartphone with a selection of the best food and drink apps

90 - GO, GO GADGET KITCHEN The coolest culinary gadgets around will help jazz up your cooking

EDITORIAL & PHOTOGRAPHIC CONTRIBUTORS Adam Parker - Cover Image Janet Penny Photography Harveys Sam Yardley Sam Kesteven Phil Glover Bruce Elliott Photography Maurice Gilham Mattia Mionetto Fredi Marcarini Paolo Spigariol Francesco Galifi James Caan Rob Lawson Photography Ltd Charles Best Photography Ltd Douwe Egberts Bibendum Wine Ltd www.visitbrighton.com Pete Shepherd Meopham Valley Vineyard Eastbourne Tourism Dept Pennington PR Emma Duggan Photography Liz Roberts Pashley Manor Gardens www.visitkentbusiness.co.uk www.nationaltrustimages.org.uk Trevor Leighton Dan Jones Keeley Bolger Peter Jenkinson Hodder & Stoughton Red Consultancy PA Featurefile Shutterstock

93 - LAST ORDERS 60 - FROM GRAPE TO GLASS Take a trip to the Bisol family’s sleepy

A final, enlightening word from our very own MD, Brian Whiting

vineyards in Italy to discover the remarkable

95 - WIN! WIN! WIN!

story of Jeio Prosecco and how it ends

Three chances to enjoy for free a fantastic

up at our venues

dining experience at a W&H

67 - MEET THE TEAM

venue of your choice

Executive Head Chef, James Moyle-Rosser,

96 - MAKING THAT BOOKING

on his role at W&H and what makes all

All the names and numbers you’ll need to

things gastro tick

reserve your table

68 - HOME COMFORTS

97 - OVER TO YOU

This is where we tell you how to cook

Your chance to take home a bottle of

two W&H favourites in the comfort of your

Laurent Perrier Champagne by filling out

own kitchen

our customer survey

ONE MEDIA AND CREATIVE LTD Kenwood House, 1 Upper Grosvenor Road, Tunbridge Wells, Kent TN1 2EL 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 material or the return of these materials whilst in transit.

SPRING / SUMMER 2013

W&H_1_Mar13_Contents.indd 3

-7

08/04/2013 17:37

44 - Spring / Summer 2013

Untitled-2 2

05/04/2013 15:34

FRONT OF HOUSE 2013 IS SHAPING UP TO BE A BIG YEAR FOR US. FROM OUR FLAGSHIP PUB, THE CHASER INN, CELEBRATING ITS 10TH ANNIVERSARY TO OUR OFFICIAL SPONSORSHIP OF THE TUNBRIDGE WELLS RUGBY FOOTBALL CLUB 7’S TOURNAMENT, WE TAKE A LOOK AT ALL THE HAPPENINGS AND SPECIAL EVENTS TO ENJOY OVER THE COMING MONTHS

10 YEARS AT THE CHASER

M

any, many years ago – well,

is honest and simple but seasonal and

the local cricket club to supporting the

in 2003 to be exact – two

interesting at the same time. It changes daily,

weekly farmers’ market. They also support local charities and schools,

men ventured out in search

of a dream. They couldn’t find it, so they

whether they are contributing recipes to a

opened a pub instead. The name of this

village cookbook or embarking on a

charming little wayside retreat was the

100-mile bike ride for a local children’s

Chaser Inn and those two men were Brian

charity; every little bit counts.

So, what does the future hold for the

Whiting and Chris Hammond.

Chaser? The main event of the year will

The Chaser is now the flagship pub

be their 10-year anniversary garden party,

for our gastronomic empire and 10

which will take place over the weekend of

years later stands alongside six other

August 17 and 18. There will be a weekend

Each is unique in their own right but still

which helps to keep it fresh and seasonal and also allows them to take advantage of daily

offers that familiar ambience and quality

market offers. Only the best quality produce

all the senses with food and drink galore

associated with our establishments. Set

is used and everything is made in-house

and wonderful entertainment. You’ll also

in the heart of the British countryside, the

and cooked on the premises by their team

find the Chaser getting involved in a number

Chaser is situated next door to a beautiful

of trained chefs. However, all this would be

of food and drink celebrations throughout

church and opposite a large grassy

nothing if it weren’t for an enthusiastic and

the year, including Love British Food

common offering a vast array of walks and

passionate team serving on the floor and

Fortnight, food and wine nights and, of

drawing ramblers from near and far.

attending to the customers’ every need. The

course, good old Father’s Day.

magnificent sites across Kent and Sussex.

So, in celebrating the Chaser’s 10-year

of fun for the whole family and delights for

Apart from the seasonal events, which

repeat customers that come through the

anniversary, we ask how, in these uncertain

door time and time again are testament that

are listed on their website, the Chaser

times, the Chaser has thrived where others

they’re getting it right.

offers breakfast at the weekends, as well

have failed? For which the answer is purely that the proof is in the pudding! Their menu

The Chaser also strives to be an integral part of the community, from sponsoring

The Chaser Inn, Stumble Hill, Shipbourne, Tonbridge, Kent TN11 9PE

as lunches and dinners to suit all appetites seven days a week, 365 days a year.

www.thechaser.co.uk

01732 810 360

SPRING / SUMMER 2013

W&H_1_Mar13_Front Of House*.indd 3

-9

08/04/2013 17:38

front of house

fare for the fairS We will be hitting the road and pitching up at a variety of different food festivals this year, including Brighton and Hove, Glynde and The Pantiles in Tunbridge Wells. With favourite venues such as Stanmer House, the Farm @ Friday Street and the Mark Cross Inn all bringing their delightful delicacies out to the general public, you can peruse the stalls and pick yourself up a mouth-watering range of pub food favourites, including homemade sausage

rob lawson photography ltd

rolls, Scotch eggs, chutneys and more.

pick of the publican for our company, having

glamour awaited us at

previously won Food Pub

the National Publican

Company of the Year, as

Food and Drink Awards

well as receiving a number

on Monday March 11.

of further nominations

Perceived as the ‘Oscars’

and accolades. Managing

of the pub industry, we

Director Brian Whiting

were Highly Commended

commented: “After

in the Best Food Offer

winning the award under

category. More than

a different branding the

1,100 people attended

previous year, I was over

the biggest event in the

the moon to make the

catering calendar, which

final once again. When

was held at the prestigious

you make the final, you do

Grosvenor House Hotel

want to win, but I certainly

on Park Lane in London.

wasn’t disappointed

Hosted this year by

coming second; it’s a

comedian and TV star,

wonderful achievement for

Rob Brydon, the awards

all the W&H teams. To be

ceremony recognised

recognised by your peers in

the achievements of top

the hospitality industry is a

pub companies across 18

truly humbling experience.”

different categories.

Well done to our brilliant

This marks the latest of many acknowledgements

pete shepherd

A night of glitz and

team for making it a night to remember!

Supporting the 7’S We are incredibly pleased to announce that we will be the official sponsors of this year’s Tunbridge Wells Rugby Football Club 7’s Tournament. Kicking off on Saturday April 27, this will be Camping will be available on the Friday and Saturday nights for the main events of the Men’s Elite, Men’s Social and Women’s Tournaments. To register your team, email Tom Callaway at callaway.tom@hotmail.com or head to www.twrfc.com for further details. We will also be running the beer tent over the weekend, so pop along for a pint and some cracking 7’s rugby!

bruce elliott photography

our second year supporting this fantastic local sporting event.

10 - Spring / Summer 2013

W&H_1_Mar13_Front Of House*.indd 4

08/04/2013 17:53

front of house

triathlon time We will be getting shipshape for the upcoming Tonbridge Triathlon on Bank Holiday Monday May 6. Hosted at the Tonbridge School Pool Complex, our tenacious team of three will be taking on the 400m pete shepherd

swim, the 25km cycle and the 5km run. Traversing the open roads between Tonbridge and Sevenoaks (which have been

Double the Fun

described as “an undulating,

Anybody who has ever visited one of our seven pubs during the summer months will know all about our

also brave the waters of the

renowned beer and music festivals. Continuing our 10-year anniversary celebrations this year, there will

school’s swimming pool and

scenic but testing route”), our astonishing athletes will

be twice the fun and excitement to look forward to, as a number of our sites will be hosting two festivals

navigate its sports field in order

instead of one, culminating in a grand total of 12 fantastic events throughout the year. Featuring the usual

to (hopefully) emerge victorious

free live music across three days, visitors can look forward to a wide selection of real ales and ciders,

at the finishing line. If they’re

as well as a Pimm’s tent, hog roast and barbecue. There will also be plenty of family entertainment to

feeling even better about their

enjoy, so you can make it a day for the kids as well as the beer connoisseurs! So, come along from April

capabilities, they may even go

through to October and enjoy 12 weekends of fun, food, friends and family.

so far as to double the length of each discipline and compete in the Olympic distance! All proceeds raised will go towards the Pickering Cancer Drop-in

maurice gilham

Centre in Tunbridge Wells.

Spring / Summer 2013

W&H_1_Mar13_Front Of House*.indd 5

- 11

08/04/2013 17:54

44 - Spring / Summer 2013

Untitled-2 2

05/04/2013 15:35

story so far

Ambitious Appetites Ten years ago, Two hungry genTlemen by The names of brian whiTing and Chris hammond (also known as The ‘dragon’) seT ouT on a life Changing, Career defining journey inTo The hearT of The gasTronomiC landsCape. sinCe Then, Their eaTeries have CemenTed a repuTaTion as leading desTinaTions for food fanaTiCs and beer buffs alike. here is The sTory of how iT all began...

B

uilding an empire is no easy feat. It requires time, patience,

Adelman, Brian spent two years perfecting his craft and working his way up

loyalty and more than a pinch of serendipitous fortune. Brian

to the position of Junior Sous Chef. The sky was evidently the limit as he

Whiting certainly knows a thing or two about the empire

continued to gain further valuable experience in a number of other London

building business – after all, he’s been doing rather well

restaurants, eventually adding Head Chef to his culinary CV.

from it for the past decade. As the founder and Managing Director of our

Prior to running his own business, however, he first turned his attention

company, Brian has been instrumental in redefining the potential of the local

to another renowned pub group, Brunning & Price, where he made the

independent food industry with his ever-growing group of trademark pubs

move to Front of House and was quickly promoted to Director before

and restaurants. Indeed, this summer will mark the 10-year anniversary

branching out independently. Truly the driving force behind the dream team,

of the grand opening of our flagship pub, The Chaser, in 2003. Since then,

Brian has been named as one of the top 50 most influential people in the

Brian, aided by his trusty Operations Manager, Darren Somerton, has

pub industry by the Morning Advertiser and enabled his fabulous food group

gone from strength to strength, expanding their popular brand of gastro

to flourish in the midst of an almost five year long recession. And yet, for all

grub into no less than seven different wayside retreats. Each of these fine

his business panache, he remains decidedly down to earth, in tune with his

establishments – the Chaser Inn, the Old Dunnings Mill, the Little Brown

Head Chefs and staff (many of whom he discovered personally) and always

Jug, the Mark Cross Inn, the Farm @ Friday Street, the Cricketers Inn and

thinking ahead to new and exciting possibilities for his company’s future.

Stanmer House – brings its own style, flair and flavour to the table, with a

Darren’s history is equally as impressive. Before joining Brian on his

talented brigade of loyal in-house chefs delivering menus composed of only

adventures as a successful restaurateur, he was also heavily influenced by

the finest and freshest local produce and ingredients.

food as a boy. Having grown up around the industry, he began his training at

Having been interested in cooking from a young age, Brian attended

the Savoy where he refined his trade, albeit at a different time to his future

catering college in his hometown of Southport in Merseyside, where he

colleague and business partner. Honing his skills there for a year, Darren

experienced his initial taste of life in the kitchen. In 1984, he landed his first

proceeded to set sail on the QE2, where his career was able to flourish

professional outing as a commis chef in the River Restaurant at the Savoy

even further, once he’d found his sea legs. Back on dry land, he continued

in London. Under the guidance of critically acclaimed Head Chef, Anton

to put his outstanding cooking skills to good use at Nizels Golf and

Spring / Summer 2013

W&H_1_Mar13_TheStorySoFar2.indd 3

- 13

08/04/2013 17:55

story so far

While it’s anyone else’s guess as to what the future holds, Brian has a pretty good idea of where he’s setting his sights: “We will move into outside catering, hotels and maybe a bit of brewing. Then the world!” he says

Left to right: Chris Hammond, Darren Somerton and Brian Whiting Country Club in Hildenborough, where he was

restaurateurs, as Brian is only too happy to point

travel a few miles down the road rather than a

approached by Brian with the offer of coming on

out: “We have a habit of taking on failed pubs

few thousand around the world. As such, it is

board as Head Chef at the Chaser.

and turning them into great operations.” What’s

satisfying for each customer to know exactly

more, the two head honchos have been careful

where their food is coming from and that,

two years, Darren developed a close friendship

to ensure that their menu differs from place to

with each bite of their meals, they are doing

and working relationship with Brian, following in

place, allowing their chefs much more overall

their part in contributing to the economic and

his footsteps by also making the leap to Front

control: “We try to inspire the chefs with our love

environmental welfare of both their community

of House as the pubs began to grow in number

of food and we don’t impose a corporate menu,

and their country.

and popularity. While his flair behind the bar was

which gives them a lot of freedom to be creative

equal to that behind the stove, both he and Brian

and use local produce.”

After running the pub behind the scenes for

knew that he was destined to play an even bigger

Speaking of which, the use of local produce is

As for the menu, our team of talented chefs has spent years tailoring and perfecting each dish to suit our customers’ tastes. Putting

role in the company, which came to fruition

something that is very dear to our heart and an

our own spin on traditional British classics, as

when he was appointed as Operations Manager.

integral part of our successful formula. Teaming

well as some more contemporary favourites,

Employing his knowledge and expertise of all

up with Sussex breweries like Harveys in Lewes

we approach each new addition to our menu

aspects of the business, he continues to hold

and Kentish meat suppliers like Haywards

with another simple but effective philosophy:

this prestigious title even now, ensuring that the

Butchers in Tonbridge, we ensure that every pint

“We love to celebrate classic British food and

company’s day-to-day routine runs like clockwork.

pulled and every dish served comes right from

the dishes that you grew up loving – except

At Whiting & Hammond, we have made

each pub’s back garden – quite literally in some

for sprouts, maybe!” Such evident disdain

our name and reputation on a straightforward

cases: “You can see the Highfields farm (one of

for the nation’s favourite festive vegetable

and effective ethos: providing simple, delicious

our suppliers) from the beer garden of the Mark

notwithstanding, it is clear that we are a team

and consistent British food in a relaxed,

Cross Inn – that’s about as local as it gets!”

who simply love our food and want to share our

familiar atmosphere. Each of our renowned

Perhaps even more importantly than the

passion with as many people as possible.

From much-loved mains like the Highfields

establishments holds a special place within the

high standard this ensures, however, is what

local community and the brand strength is such

it means for local communities, in which each

half shoulder of lamb and the classic steak

that customers know exactly what it means

pub is always keen to invest. By supporting

burger, to delectable desserts like our

when they enter any one of our seven celebrated

local businesses, we really have made sure

homemade apple crumble and banoffee pie with

watering holes. Of course, that is not to say that

that our restaurants “eat at the heart of the

mixed berry coulis, there is always something

they are all based on a generic blueprint; each

local community”, as the old saying goes. This

comforting, warming and distinctly British

pub has its own back-story and sense of history

practice also has significant environmental

about each delicious dish. The desired effect of

that has appealed to our dynamic duo of roaming

implications, as our ingredients only need to

each menu is clear; to appeal to anyone at any

14 - Spring / Summer 2013

W&H_1_Mar13_TheStorySoFar2.indd 4

08/04/2013 17:56

STORY SO FAR

Chris Hammond

Darren Somerton

“We try to inspire the chefs with our love of food and we don’t impose a corporate menu, which gives them a lot of freedom to be creative and use local produce” time, whether it’s a light snack or a full blown

are covered including Christmas, New Year,

have been bestowed upon us, it would seem

three-course meal: “We want to be perceived

Valentine’s Day and Mother’s Day, not to

that our ‘winning formula’ is certainly worth its

as a pub you can go to for any occasion, be it a

mention more personal bookings for birthdays

weight in gold and doesn’t look as though it will

birthday or just popping out for a bite to eat.” The

and private events. Much like our commitment

be slowing down anytime soon.

bites in question are also impressively diverse,

to local producers and suppliers, the events

with the menu changing daily, keeping it fresh

we host cultivate a real sense of community,

the way, however, the real core of our success

and seasonal, while also allowing us to take

allowing people from near and far to enjoy

story is the legacy that is being left in its wake.

advantage of daily market offers.

memorable days and evenings together in the

Few independent companies in the catering and

comfort of their favourite local pub.

hospitality trade can claim even a fraction of our

In addition to the varied and versatile victuals,

For all the recognition we accumulate along

there is far more to our tremendous taverns

Over the years, we have been showered

achievements, whether it’s our relationship with

than just the food and drink. Throughout the

with an assortment of accolades, awards and

local suppliers or active involvement in our local

year, we make it our business to bring people

achievements. Most recently, we were crowned

community. This is a business – nay, a family

together with an array of hugely popular events

as the West Kent Business of the Year and

– that has been built from the ground up with

for both the locals and visitors. Arguably the

Best Growing Business of the Year at the 2011

strong foundations. It is the cultivation of this

most cherished are the summer beer and music

West Kent Business Excellence Awards, as

kinship with suppliers, customers and staff that

festivals, which take place from the end of April

well as receiving a further decoration for the

has enabled our company to become a brand in

through to October. Featuring free live music

MA250 Food Offer. Previously, we went home

its own right, putting a unique stamp of quality

from some of the finest local acts around, as well

as the Food Company of the Year after the 2009

on every venture embarked upon.

as activities for the kids and British summertime

Publican Food and Drinks Awards, while also

barbecues in the beer gardens, there is simply

adding another West Kent Business Excellence

grand total of 20 pubs under his belt in the next

no better way to relax and unwind with friends

Award for Customer Service to our arsenal in

decade; considering he has opened seven in

and family on a warm summer’s day.

the same year. With our already packed out

as many years, it certainly looks as though he’s

mantelpiece of trophies accumulated by each

on track to fulfilling his dream. No one ever said

customers should look forward to, either.

of our individual pubs and restaurants, to say

building an empire was easy, but a big appetite

Throughout the year, all the major celebrations

nothing of the countless other nominations that

certainly helps.

Plus, it’s not just the sunny months that

Three years ago, it was Brian’s aim to have a

SPRING / SUMMER 2013

W&H_1_Mar13_TheStorySoFar2.indd 5

- 15

08/04/2013 17:56

44 - Spring / Summer 2013

Untitled-2 2

05/04/2013 15:36

our pubs

Food - Favourite Dish

tHe cHaSer inn Shipbourne For the past decade, we have worked hard to build a group of local, independently-run pubs that have made their names from great grub, amazing ales and exciting annual events. With the Chaser Inn hitting double figures in business this year, we thought it only fitting to take a look back at each of our seven success stories and get the lowdown on how they started, where they are now and what the future holds

W

elcome to the one that started

Chaser’s now affectionately named ‘Jockey

it all. As our maiden voyage into

Room’ to meet her.

Celebrated for its mouth-watering Sunday

the uncharted seas of hospitality

and catering, it has been smooth sailing for

lunch, there is no better place to enjoy this

this tremendous tavern since we took over

delicious tradition than the enormously

the helm.

popular Church Room, a stunning oak beamed dining area complete with a roaring

Soon to be hitting double figures with its 10th anniversary this summer, the Chaser

fire, where friends and family can gather to

well and truly got the ball rolling when we

enjoy the most cherished of weekly meals, as

acquired it from Greene King in the summer

well as a number of other special occasions.

It is this sense of time-honoured tradition

of 2003. It was a big refurbishment at this

rooted in a comfortable, friendly and home-

beautiful site; we relocated the kitchen and toilets and increased the overall capacity to

chase horses were trained (including Devon

grown environment that has made the

90 covers.

Loch, who collapsed just before the line

Chaser the success story it is today. Indeed,

in the 1956 Grand National), the Chaser is

while we at Whiting & Hammond have

hit with the locals and has accumulated a

situated next door to the beautiful church of

certainly come a long way since the pub’s

number of awards over the years, including

St. Giles and opposite a large grassy common

grand opening all those years ago, it will

runner-up for Kent’s Best Pub at the Taste

with spectacular views. It dates back to 1880

always hold a special place in our hearts as a

of Kent Awards three years running, as well

when it was built by the Cazalet family, who

reminder of just how far we have taken our

as winner of the London24 Food and Drink

owned the huge estate, which ran from the

vision, from its humble beginnings to current

Award for Best Gastro Pub and the very

south west side of Shipbourne through to the

success, as well as being a clue to the

prestigious National Publican Food and Drink

neighbouring village of Plaxtol to the north. In

potential that still lies ahead. After all, in the

Award for Sunday Lunch Pub of the Year.

fact, Major Peter Cazalet trained the Queen

pursuit of world domination, you couldn’t ask

Taking its name from the local Fairlawn

Mother’s horses personally; upon her arrival

for a more appropriate starting point than the

Estate where the Queen Mother’s steeple-

to visit them, the jockeys would wait in the

thrill of the Chaser.

pete shepherd

As a result, the pub became an instant

Stumble Hill, SHipbourne, tonbridge, Kent, tn11 9pe

•

01732 810 360

•

www.tHecHaSer.co.uK

spring / summer 2013

W&H_1_Mar13_Our Restaurants2.indd 3

- 17

08/04/2013 18:06

our pubs

Food - Favourite Dish

Food - Favourite Dish

The Old dunnings Mill east grinstead

F

ollowing the rip-roaring success of the Chaser, it wasn’t long before we set our sights on a second conquest. Just

over a year after our inaugural opening, we renovated and reopened The Old Dunnings Mill in East Grinstead. Dating back to the 16th century, the pub had certainly seen better days, having spent the previous year remaining closed during the week, while only occasionally opening at weekends.

Despite not having a comparative feel of previous business trade or turnover, we nonetheless applied the winning formula of

stream on the original side of the building (the

Easter and Valentine’s Day celebrations are

the Chaser to our new venture. Under the

more modern side was installed in the 1970s

always in the order of business. With our

and now houses the bar).

menu catering to all dietary requirements and event specifications, we can accommodate

At the Old Mill, we are passionate about

pete shepherd

culinary expertise of six superb chefs, the Old

our local community and host a number of

birthdays, receptions, wakes and more,

exciting events for everyone to get involved in

ensuring your visit to this historic pub is

throughout the year. From Pie Week, Sausage

always a memorable one.

Week and British Food Fortnight to wine

The pub also had the honour of being

tastings, Pancake Day and charity events,

included in a Monopoly board game when

there is always something going on in our

locals from all over East Grinstead voted for

award winning pub garden, where drinkers

the Old Mill to represent their town. Fittingly,

and diners can sit out on the decking area and

there are a number of attractions in the

appreciate the stream and mill all year round.

surrounding area that draw customers back to the Old Mill time and time again.

We also host two of the Whiting &

Dunnings Mill became an overnight success,

Hammond annual beer festivals, featuring 30

Nearby, the National Trust Standen country

continuing the growing W&H legacy. To this

additional ales and ciders alongside our usual

house is a big pull for keen walkers and nature

day, the original working watermill can be seen

line-up, while the classic W&H live music

enthusiasts. And then there’s the famous

in the pub’s garden, located next to a tranquil

events, plus St. Patrick’s Day, Mother’s Day,

Bluebell Railway.

Dunnings RoaD, East gRinstEaD, WEst sussEx, RH19 4at

•

01342 326 341

•

WWW.tHEolDDunningsmill.co.uk

18 - spring / summer 2013

W&H_1_Mar13_Our Restaurants2.indd 4

08/04/2013 18:07

our pubs

Food - Favourite Dish

The LiTTLe Brown Jug Chiddingstone Causeway, nr Penshurst new and exciting additions to the company’s increasingly popular menu, while our friendly staff cultivated an air of neighbourly familiarity with every customer who came in, a quality that still defines it to this day.

In a village where everyone knows everyone, it wasn’t long before the local punters made it a regular haunt, creating a communal, familial atmosphere with every pint pulled. That’s not to say that newcomers aren’t welcome, of course;

F

it has also built a reputation as a hospitable and or our third venture, we decided to go

layout, filled with rustic bookshelves, cosy corners

inviting watering hole for drinkers and diners

smaller but continued to think big with

and a roaring wood burner, which we have

from far and wide.

the Little Brown Jug in Chiddingstone

endeavoured to make as inviting as it is charming.

Causeway. Following the previous owner’s

Additionally, three distinctive and immensely

decision to cease trading, we were again

popular huts have also been set up in the beer

approached by Greene King with an offer we

garden, creating a fantastic, one-of-a-kind dining

couldn’t refuse, jumping at the chance to take on

experience that makes the Little Brown Jug stand

this exciting new project in April 2006.

out in its own right.

Opening with a small team from our existing

As the head office of the Whiting & Hammond

establishments, this latest operation boomed and

family and the first to host the now legendary

saw an abundance of new faces passing through

beer festivals, this rural country retreat is where

its doors. Ever the perfectionists, however, we

the magic really happens. Formerly known as

decided to close for six weeks in February of the

The Station on account of its close proximity

following year for a major refurbishment, including

to Penshurst railway station, the ‘LBJ’, as it

moving the pub’s kitchen once more.

is affectionately known, also lies in between

Pub of the Year in the Publican Awards, while

Chiddingstone and Leigh, where community and

Assistant Manager, Todd Fleetwood, was also

farming have a very strong influence indeed.

named a finalist for Barman of the Year. It just

As a result, turnover doubled and continues pete shepherd

2009 saw the pub reach the finals as Food

to grow to this day, with punters being drawn to the pub’s sleepy, idyllic location in the small Kentish village, not to mention the open plan

Initially employing the expertise of six chefs, we immediately got to work, implementing

Chiddingstone Causeway, near penshurst, tonbridge, Kent, tn11 8JJ

•

01892 870 318

goes to show that there is still something to be said for doing things the old fashioned way.

•

www.thelittlebrownJug.Co.uK

spring / summer 2013

W&H_1_Mar13_Our Restaurants2.indd 5

- 19

08/04/2013 18:07

our pubs

Food - Favourite Dish

Food - Favourite Dish

The Mark Cross Inn Mark Cross, Nr TuNbridge Wells

T

ake a serene saunter through the heart

staff and impeccable customer service. It has

installation of brand new toilets.

of the East Sussex countryside – just

The Whiting & Hammond formula that had

don’t forget to pop in for a pint at the

served us so well up until now naturally went

been recognised as the South East Food Pub of the Year and a finalist for Food Pub of the

Mark Cross Inn along the way! The fourth

down a storm. What’s more, it became even

Year at the Morning Advertiser Great British Pub

notch on the Whiting & Hammond belt was

more effective in the summer months, with

Awards, as well as winning Customer Service

added in September 2006, when we happily

families being able to enjoy our wholesome

Pub of the Year and reaching the finals of the

purchased the lease of this extraordinary pub

dishes in the garden and patio dining areas.

Sunday Lunch Pub of the Year category at the

near Tunbridge Wells.

Inside, we made great use of the large space

Publican Food and Drink Awards. Furthermore,

that was available. Much like the Little Brown

it also reached the finals in three different areas

view; we knew that the rolling hills and luscious

Jug, the open plan design was hugely beneficial,

of the 2010 Publican Food and Drink Awards,

greenery of the Sussex landscape would be

allowing us to be creative with the pub’s interior.

namely Customer Service Pub of the Year,

a key factor in drawing in customers who

So, whether you’re just popping by for a cheeky

Barman of the Year for Paul Rosser and British

love nothing more than an ice-cold cider on a

half or settling in for a full-blown three course

Food Pub of the Year.

warm summer’s day in their local pub garden.

meal, there is a lively bar to prop up, as well as

Once again, wanting to get the most out of

more intimate, secluded dining areas for those

every customer who comes in has their own

this new development before it relaunched,

special occasions with your nearest and dearest.

personal story, memory or anecdote about the

On that note, the Mark Cross has become

pub, which is hugely important to us – listening

What drew us to this new location was the

we immediately shut down the pub for an

The beauty of a pub like the Mark Cross is that

a favourite among Whiting & Hammond

to people’s personal experiences through time

a substantially enlarged kitchen, as well as the

aficionados, not least because of its charming

helps create the pub’s own unique history.

pete shepherd

intensive 12-week renovation, which included

Mark Cross, Nr TuNbridge Wells, easT sussex, TN6 3NP

•

01892 852 4231

•

WWW.TheMarkCross.Co.uk

20 - spring / summer 2013

W&H_1_Mar13_Our Restaurants2.indd 6

08/04/2013 18:08

our pubs

Food - Favourite Dish

The Farm @ Friday STreeT EastbournE

I

n the wake of The Mark Cross’s successful opening, we were next approached by Enterprise to take over this enthralling inn,

which we gladly did in December 2007. Located on the outskirts of Eastbourne in Langney, the

pete shepherd

Farm is a more urban environment than many of our other locals.

Dating back to medieval times, it is the oldest and largest pub we have acquired to date, benefitting from a unique open kitchen. As a fully functioning farm up until the early 1980s, many of the pub’s original beams and walls are still in place today and it hasn’t lost any of that charm. Before the early 20th century, Friday Street was also the only access road to and from Eastbourne, making the pub an important local landmark through the centuries.

The events at the Farm are something to behold. Not least of these is our Burns Night celebration, which boasts a 10-piece Scottish pipe band and full oration and is always a hugely successful crowd-pleaser.

Our ‘Mezzanine’, which we refer to as the Gallery, is the perfect place to hold private functions for up to 50 guests, while also providing an ideal setting for numerous annual celebrations.

Despite its size, however, the place is full of cosy corners and quiet areas that allow for smaller groups or more romantic occasions. With our trademark pan seared fillet of sea bass served on a crayfish, rocket

and parmesan risotto heading up our mouthwatering menu, there is always a good excuse to fill both your evening and your stomach with our delectable dinners and amazing ale selection.

We are also particularly proud of our senior management team here at the Farm, who have been showered with an assortment of accolades for their efforts. In 2009, the honour of South East Managed Pub of the Year was bestowed upon them at the Morning Advertiser Great British Pub Awards,

15 Friday Street, Langney, eaStbourne, eaSt SuSSex, bn23 8aP

•

01323 766 049

as well as a finalist position for Managed Pub of the Year at the Great British Pub Awards, which it was also recognised for in 2011.

For lovers of local legend, we also have a number of ghost stories that are sure to give you goosebumps, the most renowned of which is about a stable girl named Rosie, whose spirit has supposedly been occupying the Farm for over a century. We haven’t spotted anything yet, but stranger things have most certainly happened on our much loved Halloween nights...

•

www.FarmFridayStreet.com

spring / summer 2013

W&H_1_Mar13_Our Restaurants2.indd 7

- 21

08/04/2013 18:08

our pubs

Food - Favourite Dish

Food - Favourite Dish

The CriCkeTers inn MeophaM

F

or our sixth foray into food and fine ales,

supporting various events that the local parish

Best New Pub at the Morning Advertiser 250

we took on the Cricketers Inn. Steeped in

council have undertaken.

Awards in 2011.

history and tradition, this magnificent pub

Word of mouth has again proved a sure-fire

lounge has a warm and welcoming feel, complete

way of enabling this venture to grow in popularity.

intact for almost 300 years. Set in the picture

with wood and stone flagged floors, four open

We celebrate the Whiting & Hammond events

postcard village of Meopham in Kent, it is flanked

log fires, bookcases and curious pictures. This

list in style, adding a ‘wow’ factor to each one

by a stunning windmill on one side and a cricket

new look, while in keeping with the village’s rustic

we host, which captivates our customers’

green on the other, cultivating a nostalgic feel that

aesthetic, has ensured that we do not cater to any

imaginations every time. In addition to the usual

will take you back to a quaint, bygone era.

stereotypical customer type.

celebrations, we also make an occasion of St.

We acquired the pub in the summer of 2010

pete shepherd

Now completely refurbished, our bar and

dates back to the 18th century, its name staying

On the contrary, we accommodate a

George’s Day, National Butchers’ Week and

and have made it our goal to give the people of

cross section of patrons from throughout the

Shrove Tuesday, ensuring all of our customers’

Meopham their local pub back, returning it to

community and beyond. Everyone is welcome,

favourite calendar dates are covered.

its former glory and restoring the locals’ faith

from young to old or business professionals

Perhaps even more so than any of our sister

in a place of which they can be truly proud.

to families. We are a favourite with foodies,

sites, the Cricketers’ large beer battered North

To that end, we have been heavily involved in

as well as with those who just want to pop

Atlantic cod is a favourite for our punters,

local community projects, including taking up

in and have a drink in our vibrant and relaxing

having become known by staff and customers

sponsorship of the Meopham Cricket Team and

atmosphere. The pub was shortlisted for

alike as the ‘Jurassic Cod’ on account of its enormity.

Ultimately, the Cricketers is a pub that holds onto its historic links. Since the 1700s, there has been a unique connection between us and the local cricket team and community, which we hope to retain and strengthen in the future.

The local area is viewed by many as one of the birthplaces of cricket as we know it today. Indeed, a number of the sport’s founding fathers were known to have frequented the pub before, during and after the game, which gives you some idea of how dearly we hold our heritage and how proud we are to be at the heart of our local community.

Wrotham road, meopham, Kent, da13 0Qa

•

01474 812 163

•

WWW.thecricKetersinn.co.uK

22 - spring / summer 2013

W&H_1_Mar13_Our Restaurants2.indd 8

08/04/2013 18:09

our pubs

Food - Favourite Dish

Stanmer HouSe stanmer park, Brighton With the scope and diversity to cater for all

number of renovations over time and, after years of neglect, was finally bought by private investors

spectrums of life and business, we also host a

in 2004 and given the magnificent makeover that

number of spectacular events throughout the

visitors enjoy today.

year. Our summer and winter balls are the ideal

Unlike our previous ventures, Stanmer House is

I

style, while the W&H classics like Valentine’s Day

the bar and kitchen, with bespoke weddings

and Burns Night are given a lavish makeover. As

and conferences being an integral part of our

the first stately home in the Whiting & Hammond

day-to-day activity. Whether you’re looking to tie

portfolio, we have been afforded the opportunity

the knot or bring your staff closer together, we can

to take our popular brand to a more high-end client

accommodate your every need with our extensive

base, combining the same award winning style

f you’re after the trademark Whiting &

and flexible facilities. For conferences and business

with the size and grandeur of this splendid setting.

Hammond touch with even more flare and

meetings, we can provide a base, refreshments

style, look no further than Stanmer House,

and lunch covering a morning, afternoon or full day

our roots, however; as a team, we ensure that

of activities and teambuilding exercises.

the company ethos is purveyed to our clientele,

the latest addition to our family tree, which we

This is not to say that we have lost touch with

took over in November 2011. This impressive

Whether it’s the extensive grounds or more

venue takes the same values and approach to

intimate meeting spaces (available by the hour),

our renowned food and hospitality and sets it

we can customise room sizes and technology

against the breathtaking backdrop of a Grade

requirements to provide the perfect backdrop

I listed mansion, located on the north east

against which to make your business flourish and

outskirts of Brighton.

succeed the way you want it to. What’s more, we

The building itself dates back to 1722 when it

also have a relaxing lounge bar that is perfect for

was built by French architect Nicholas Dubois, in a

meeting, networking and registration before your

Palladian style, for the Pelham family. Interestingly,

event begins.

the house was requisitioned in 1942 by the War

pete shepherd

opportunity to get dressed up and celebrate in

unique in offering a wide variety of services outside

If you ever wanted to sum up being

Office for the Canadian Tank Regiment to provide

quintessentially British, then it has to be afternoon

billets and live firing ranges. While the building had

tea at this famous Georgian building. It’s truly

making sure that our food and services are of the

remained in good condition until then, the military

a classic and everything you would expect, all

highest standard, creating the same gravitas and

occupation saw extensive damage caused to

homemade from our pastry chef and well worth a

guaranteeing that the customers enjoy their time

the main house and woodland areas. It has had a

visit any time of the year.

with us.

stanmer park, brighton, east sussex bn1 9qa

•

01273 680 400

•

www.stanmerhouse.co.uk

spring / summer 2013

W&H_1_Mar13_Our Restaurants2.indd 9

- 23

08/04/2013 18:09

74 - Spring / Summer 2013

Page74.indd 2

08/04/2013 15:17

adam parker

Cooking up a storm

He’s one of tHe most recognisable cHefs in tHe country and Has twice opened ‘tHe best restaurant in tHe world’. He is Heston blumentHal, Hailed by some as britain’s most brilliant and experimental cHef. but is He a genius or a sHowman? wHere do you stand?

“If it doesn’t taste good it doesn’t go on the menu” March 2013

W&H_1_Mar13_Heston3*.indd 3

- 00 08/04/2013 18:14

“I was determined that if I failed, it wouldn’t be due to lack of effort”

H

and catch naps on piles of old tea towels.

eston Blumenthal boasts three

unusual approach to food - some of his best-

Michelin stars and when his

known dishes include snail porridge and egg

latest London restaurant, Dinner,

and bacon ice cream. Eager diners brave such

five years, The Fat Duck was awarded its

opened two years ago customers

culinary challenges every day in order to eat

first Michelin star. Less than a decade after

at his prestigious table.

opening its doors, the restaurant won a third

faced a four-month wait for a table.

It was The Times food critic Giles Coren

Eighteen years ago, Heston Blumenthal

But he rose to the challenge and within

star and Heston had become one of the most respected and creative chefs in the world.

who attached to Dinner the title of ‘the best

fulfilled a childhood ambition by buying his

restaurant in the world’ and he was not alone

own pub in Bray, Berkshire. It was not the

in his assessment of Heston’s talents – in

most auspicious start to his culinary career –

2005 Heston’s Fat Duck in Berkshire topped

The Fat Duck was at that time known as the

Restaurant magazine’s list of the 50 best eateries on the planet. But how has the selftaught kitchen wizard risen to such dizzying heights in the hospitality world?

He is renowned for his scientific and rather

last chance saloon for badly-behaved local

term ‘molecular gastronomy’, Heston has

drinkers. The young chef had to contend

experimented with practically every element

with a tiny kitchen and poor equipment that

of cookery. Whether using vacuums to

struggled to meet his needs, while limited

create better bubbles in chocolate mousse,

funds forced Heston to put in 20-hour days

or giving diners iPods so they can listen

“I was determined that if I failed, it wouldn’t be due to lack of effort,” he said.

As the poster boy for the much mis-used

26 - Spring / Summer 2013

W&H_1_Mar13_Heston3*.indd 4

08/04/2013 18:15

celebrity chef

compatible, but more often than not it

he conquered serious anger management

happens the other way round; you combine

issues, which once saw him pull a shotgun

flavours, and because you’ve developed

on debt collectors, and has not lost his

a memory for tastes, this reminds you of

temper in the kitchen for years.

something else.”

Heston failed science at school and

Despite the gift for alchemy that has turned him into an international star, Heston

preferred art, although both disciplines can

has never received any formal training,

be seen in his work. But the 46-year-old chef

beyond a few weeks’ work experience in

has also shown he knows how to do the

professional kitchens. His obsession with

basics well and appeal to the mainstream,

great food began at the age of 16, when

alongside his more adventurous clientele.

his parents took him to a Michelin-starred

In 2010 he created a Christmas pudding for

restaurant in Provence. The experience

Waitrose which sold out well in advance of

proved inspirational but, surprisingly, he did

the festivities, with some fetching up to four

not go to catering college and instead spent

times the original £13.99 price on eBay, and

the next decade in a variety of day jobs, from

“Now my complaint is there are only 18 hours to work in a day” last year he signed a contract to create ready meals for the high end supermarket (while

photocopier salesman to credit controller.

But his spare time was not wasted –

more conventional favourite Delia Smith was

Heston spent his leisure hours studying

dropped from their advertising).

the science of food and went to France

His creative approach to mundane meals

for a fortnight every summer, mastering

to waves crashing as they eat his famous

has been put to good use in the media –

the French classics he intended to serve in

dish, The Sound of the Sea, he has pushed

television projects have seen him revamping

his own bistro one day. That dream came

the boundaries of taste, texture and form.

the food on offer at institutions such as Little

true when he bought the 450-year-old pub,

His many fans believe he is taking food to

Chef, the NHS and British Airways. Last

The Fat Duck, and the technical difficulties

new and unexplored levels, while critics feel

year he created some astonishing culinary

he experienced in the early days actually

his experiments are over-ambitious vanity

treats for Channel 4 in Heston’s Fantastical

contributed to his ground-breaking style.

projects that suck the life out of cookery.

Foods, including a pub made of pies and giant versions of popular sweets.

Although he does not appear to have the natural TV flair of Jamie Oliver and Gordon Ramsay, the apparently mild-mannered chef once boasted a temper that would put all his peers in the shade. Heston has revealed that

“You start with the intuition, then try to find the justification for why it works,” he said, when quizzed about using technology to create new and unusual taste sensations.

“I’ll experiment by breaking down the aroma compounds in food and seeing what’s

Forced to find creative ways around the kitchen equipment’s deficiencies – the oven exploded on the second day – Heston turned to academic physicists for help, which started a continuing association with the world of science. A few years ago, he convinced the Royal Society of Chemistry

Spring / Summer 2013

W&H_1_Mar13_Heston3*.indd 5

- 27

08/04/2013 18:15

FOOD - FAVOURITE DISH that his interest in the subject was more than just an eye for publicity stunts.

“What I’ve done in the last 15 or 20 years is to access as much information as I could get hold of that I could actually understand, whether it’s from experimental psychology or someone who specialises in hydrocolloids, and then take that information and use it as a learning process,” Blumenthal said at the time.

Although he spends a lot of time trying to push the boundaries and find new ways of eating, he is also interested in historic dishes.

Diners at The Fat Duck can sample revived versions of Anjou Pigeon and Mock Turtle Soup, which was popular in the mid-1800s.

In 2005 the restaurant was named ‘the

“It was quite a challenge to make people eat crab ice cream”

06 - MARCH 2013 W&H_1_Mar13_Heston3*.indd 6

08/04/2013 18:16

Food - Favourite Dish best place to eat on earth’, but it has not all been calm in the kitchen. Four years ago, a food poisoning scare forced The Fat Duck to close for a fortnight, an experience which Heston at the time called “the worst period of my life, without a doubt”.

However, that scandal is sure to have paled into insignificance when compared to a tragic event that occurred in November last year, when two chefs from The Fat Duck were killed in a traffic accident in Hong Kong. They had travelled to Asia to promote a new Heston restaurant and their employer had the emotional task of identifying the bodies. A spokesperson paid tribute to the dead men, Jorge Ivan Arrango Herrara and Magnus Lindgren, saying they were “two uniquely talented young chefs that were loved by everyone who worked with them.

They will be sadly missed.”

Heston pulled out of a food festival held days after the crash, but has since thrown himself back into the work to which

Heston

By numbers

Age: 46 Restaurants: 2 Pubs: 2 Michelin Stars: 4 Children: 3 Cookery Books: 7 TV Series: 8 Twitter Followers: 14,800

“I am not the world’s most confident person”

Jorge and Magnus made such a valuable contribution. His television career is going from strength to strength, so it appears that Heston is becoming the acceptable face of weird science. The Fat Duck has been named Best Restaurant in the UK and given a 10 out of 10 score by the Good Food Guide every year since 2008 and he was voted GQ’s Man of the Year in both 2010 and 2011.

But the proof of the pudding is in the eating and no chef can really be judged until you have tucked into his signature dish. Some of the feeding frenzy has died down at Dinner and it’s much easier to secure a booking, but the true Heston experience seems to be found at his original home, The Fat Duck.

Good luck getting your hands on a table but if you manage to get a reservation, and you have four hours and £195 per person to spare, you can find out what all the fuss is about with the 14-course tasting spread – and yes, snail porridge is on the menu…

spring / summer 2013

W&H_1_Mar13_Heston3*.indd 7

- 29

08/04/2013 18:16

30 - Spring / Summer 2013

Untitled-2 2

05/04/2013 15:38

my favourite dish

BraIsed oxtaIl In a red wIne sauce wIth roasted vegetaBles Preparation Time: 20 mins Cooking Time: 2–3 hrs

IngredIents

My Favourite Dish Anyone who has ever looked at one of our menus will know what a tough process it can be deciding which dish to go for. With our fresh and flavoursome offers changing on a daily basis, it certainly isn’t difficult to see why. When we posed the million pound question to our Operations Manager, Darren Somerton, however, he came through in style with a decidedly delicious option

6½ lb (3kg) oxtail (separated) ½ cup seasoned flour 3 tbsp olive oil 2 tbsp chopped thyme 2 tbsp chopped rosemary Salt and freshly ground black pepper 2 onions finely chopped 5 shallots finely chopped 2 carrots, cut into large chunks 2 sticks celery, diced 2 garlic cloves, sliced ½ tbsp tomato puree 300ml beef stock One 750ml bottle of hearty red wine Chopped parsley, to garnish

Photographs by Phil Glover

My favourite dish is a real winter warmer. I’ve chosen braised oxtail in a red wine sauce served with roasted root vegetables and creamy mashed potato. It’s a real hearty dish and I think it’s also typical of Whiting & Hammond as it showcases classic ingredients that you don’t always see on menus anymore. Oxtail is a great test for a chef. To get the best out of this relatively cheap cut of meat, they will need to have some good cooking skills so that, when cooked properly, it results in a truly fantastic dish that’s bursting with flavour. Whenever I see it on one of our menus, I can’t resist!

Dauphinoise potatoes For a different accompaniment, try this delicious side dish

dIrectIons Preheat oven to 160°C. Line an eight inch square brownie tin with greaseproof paper and then butter the paper. Peel and slice the potatoes to the width of a pound coin. Pat dry.

Pour the milk and cream into a pan and add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm.

IngredIents Butter for greasing • 1.2 kg waxy potatoes e.g. Desiree • ¼ pint milk • ¼ pint double cream • 2 sprigs thyme 1 clove garlic, peeled and halved • Freshly grated nutmeg • 28g parmesan, freshly grated

Layer half the potatoes in the tin, overlapping the slices. Pour over half the liquid and finish layering the slices, then add the rest of the liquid and scatter over the cheese.

Bake for 1 to 1 and a ¼ hours until the potatoes are tender and the top is golden. Leave to stand for five minutes before serving.

dIrectIons Preheat the oven to 300°F (150°C).

Toss the oxtail in flour to coat lightly.

Heat 2 tbsp of the oil in a large frying pan over medium to high heat. In batches, add the oxtail and cook, turning occasionally for about five minutes until browned. Keep to one side. In a large flameproof casserole dish, sweat the chopped onions, herbs, garlic, celery and diced carrots in a little butter until softened. Add the tomato puree and cook out for a few seconds. Arrange the browned oxtails over the vegetables and add the wine and enough broth to just cover the oxtails. Bring the liquid to the boil and braise the oxtails, covered, in the middle of the oven for three to three and a half hours, or until the meat is very tender but not falling off the bone.

Transfer the oxtails with a slotted spoon to a bowl and keep warm. Pour the braising liquid through a fine sieve into a large saucepan and discard the solids, then skim off any fat and check the seasoning. Serve the oxtails with creamy mashed potato and roasted root vegetables.

Spring / Summer 2013

W&H_1_Mar13_My Fave Dish*.indd 3

- 31

08/04/2013 18:18

30 - Spring / Summer 2013

Page30.indd 2

05/04/2013 15:42

IN SEASON

Season’s Greetings YES, YOU READ THAT RIGHT, BUT DON’T PANIC – CHRISTMAS IS STILL A LONG WAY OFF. ON THE CONTRARY, SUMMER IS UPON US, COMPLETE WITH THE BEST SEASONAL PRODUCE, INGREDIENTS AND RECIPES FOR YOU TO SINK YOUR TEETH INTO. SO, PACK YOUR PICNICS AND BREAK OUT THE BARBECUES AS WE TALK YOU THROUGH THE MOST FITTING FINISHES TO YOUR MEALS OVER THE COMING MONTHS

SPRING / SUMMER 2013

W&H_1_Mar13_InSeason*.indd 3

- 33

08/04/2013 18:21

in season

May Spring can be the most refreshing and healthy season for foodies. With winter well and truly behind us, you can ditch the comfort food that saw you through the colder months and reinvigorate your diet with some fresh seasonal produce. New potatoes will now be readily available, making the perfect accompaniment to any fish or meat dish.

Speaking of the greenery department, asparagus comes into its own this month. Whether it’s a flavoursome side to a main meal or a starter in its own right, this delectable vegetable can be fried, boiled or steamed to each recipe’s unique requirements.

Equally, spring onions are an essential item for lovers of oriental cuisine, adding a wonderfully crisp texture and distinct flavour to a number of noodle based Thai dishes. The same can also be said for cashew nuts, which will be finding their feet once more and go decidedly well with any number of rice based recipes. For salads, rocket is always a clear winner, providing a luscious bed for roasted vegetables and just about any meat or fish topping you could wish for, particularly when teamed with balsamic vinegar and olive oil.

While you’re at it, why not go Greek with a sprinkling of feta cheese, which will enhance any salad with a rich, salty element and a brilliant, eye-catching white.

On that note, a wide variety of goats’ cheeses will also be raring to go. Ranging from soft and spreadable to well matured and strong, you can indulge in this beautifully aromatic treat either hot or cold.

For meat eaters, spring is invariably lamb season.

As one of the juiciest and most tender red meats on the market, it is packed full of flavour and makes a delicious main meal, be it stuffed cutlets, a seasoned shoulder or succulent slices. For fish fans, meanwhile, now is the time to load up on some gorgeously oily sardines. A classic on toast, these mouth-watering morsels can be pan-fried or barbecued to perfection, seeing you from spring into summer in truly tasty style. Furthermore, crab will be seen doing the rounds and is especially enjoyable in canapés, crab cakes or a linguine dish, while salmon will also go down a treat as foil-baked parcels or part of a traditional fish pie.

To round off your May menu, gooseberries are most certainly the order of business when it comes to dessert. These tangy fruits are incredibly flexible and can be used for fools, crumbles, tarts, cakes and jams, meaning you’ll be able to put a different spin on them with every dish served. Similarly, rhubarb is officially back in business and just as versatile in the pudding department, while blueberries are just the thing for a summer fruit compote and also go down extremely well with a batch of homemade pancakes.

34 - Spring / Summer 2013

W&H_1_Mar13_InSeason*.indd 4

08/04/2013 18:47

in season

June With things heating up for summer, there is simply no better way to enjoy the British sunshine than with a good old fashioned picnic. A cornerstone of this time-honoured tradition is undoubtedly quiche, one of the most versatile additions to any picnic basket. Enjoyed hot or cold, this is an ideal vessel to cram with some of your favourite ingredients, from salty meats like ham and bacon to vegetables such as leeks, asparagus and mushrooms. With so many different fillings available, you’ll be spoilt for choice when deciding on the best way to include this dream dish in your sumptuous hamper.

Peas, as well as French and broad beans, also tend to make their mark this month, with a positively salivating selection hitting shops and markets across the country. While the former make a delightful soup, French beans are divine when fried up with a touch of garlic, complementing a number of hearty European dishes perfectly.

Broad beans have the shortest seasonal shelf life, so are often preserved through drying, canning or freezing. With their sweet flavour and smooth, creamy texture, however, they are most popular at their peak of freshness and well suited to risotto.

Additionally, mange tout are a favourite among stirfry and chow mein aficionados, as the flat-podded pea bursts with an earthy essence that will have you growing your own in no time at all.

Notably, things get fairly fishy from here on in, so don’t miss out on the mixture of seafood to be had. First up is mackerel, which is at the top of its game when shining with a rainbow hue and can be smoked, grilled, oven baked or even rustled up into a dead easy pâté. Prawns may well also take your fancy, especially if you’re a big fan of Thai curries or fish pie, where they are made to feel right at home.

If you’ve got a penchant for Mediterranean meals, you’ll know how moreish squid can be when fried up as a lightly battered calamari dish and served with a traditional tartar sauce. It’s just as well, as this appealing appetiser will be practically jumping off the plate this month.

What’s more, things also get considerably fruitier around this time of year, with strawberries, raspberries and tomatoes in full swing. For lovers of light, summery desserts, strawberries and cream is a match made in heaven, while pavlova, shortcake and scones are also superb treats for a spot of civilised afternoon tea in the sun. If you’re ravenous for raspberries, what better way to indulge than by making your own cheesecake or jarring up a batch of homemade jam for breakfast? And of course, let’s not forget tomatoes, which can be stewed into a warming soup, poured over fresh pasta or whipped into an ice-cold juice on a hot summer’s day.

Spring / Summer 2013

W&H_1_Mar13_InSeason*.indd 5

- 35

08/04/2013 18:47

in season

July It’s officially the height of summer and that can only mean one thing; barbecue season.

Indeed, there’s nothing quite like a cookout in the garden to bring people together and enjoy the sunshine. Beef, pork, chicken and lamb are all fair game this month, but the latter in particular remains at its best and is given an entirely fresh take when chargrilled on the barbie. It’s not just about the meat eaters of course, as sweet corn is also an absolute gem when wrapped in tinfoil, smothered in butter and showered with cracked black pepper.

With that in mind, vegetarians are in for a real treat this month, as a host of fruits and vegetables are at their peak. In particular, apricots and peaches can be enjoyed right off the tree or cooked as a tantalising tart or upside-down pudding.

For fanatics of French fancies, aubergine is at its ripest and can be transformed into a ratatouille to die for. The same can also be said for courgettes, which can be just as easily baked into a scintillating soufflé or blended into a thick country soup.

Finally, cherries will also be blossoming this month. Indeed, everyone’s favourite summertime roadside attraction are great eaten from their brown paper bag as an afternoon snack or baked up in a scrumptious pie for dessert.

It’s still fishy business as usual too, with plaice well and truly finding its place in the big leagues of summertime cuisine. Tender and delicate, this flaky fish is more than suitable for almost any cooking preference, from grilling, frying and rolling to stuffing, steaming and poaching. If you’re not quite ready to come out of your shell just yet, that’s not a problem, as scallops are formally back on the menu as well.

Likewise, salads are in their element, as assortments of vegetables are freshly rooted up. In addition to livening things up in the salad bowl, artichokes make a fine starter when dipped in a generous helping of rich melted butter. Fennel salads are also an elegant starter to any summer meal and, with their aniseed taste and crispy texture, can help your light bites truly make a statement. Plus, if you want to get a good dose of vitamin C this summer, look no further than spinach, which will be back in fashion and goes perfectly as a bed for a freshly grilled and seasoned salmon steak.

Whatever your choice – enjoy!

36 - Spring / Summer 2013

W&H_1_Mar13_InSeason*.indd 6

08/04/2013 18:48

SPRING / SUMMER 2013

Page37.indd 3

- 37

08/04/2013 10:32

legal advice

Home sweet Home

A

re you visiting this lovely part of south east England?

Perhaps you’re thinking of moving here and are enjoying a relaxing lunch in between property viewings? Well, you’ve

made a good choice – both in terms of where you are eating and where you are thinking about moving to. Rest assured, whether you are in Kent, East Sussex or West Sussex – you won’t be far from a Whiting & Hammond pub.

Moving house can be stressful – but you can reduce that by working with a good solicitor so, look for one which is accredited by the Law Society Conveyancing Quality Scheme (CQS).

One of our partners, Jonathan Smithers, helped to develop the CQS which requires its member firms to use protocols designed to ease the transaction through. The CQS requires everybody to work to the same standard with rules as to who produces the papers helping to make the process more efficient. The scheme should also save time and help to stop the misunderstandings, which sometimes arise in what can be a very complicated matter. A new standard Contract has also been produced to save the document having to be negotiated on every occasion and to introduce more consistency.

Solicitors doing conveyancing work have been delighted with the quality mark which enables them to demonstrate their commitment to improving the process. Ask your chosen solicitor if they are a member of the Scheme, and if not, why not?

There are now well over 4000 offices across England and Wales that have the CQS badge – including CooperBurnett. Consumers can also search for members with the accreditation by going to www.lawsocietyapproved.com CooperBurnett Napier House 14-16 Mount Ephraim Road Tunbridge Wells Kent TN1 1EE 01892 515 022 www.cooperburnett.com

38 - Spring / Summer 2013

W&H_1_Mar13_CooperBurnett.indd 2

08/04/2013 20:25

ale tale

Brewing Brilliance As An independent group of both pubs And restAurAnts, the beer in our bArrels is just As importAnt to us As the food on our plAtes. We cAtch up With hAmish elder, chAirmAn And joint mAnAging director of hArveys in leWes, to tAke A look bAck At the history of one of our first Ale pArtners And remind ourselves of Why they continue to be such An integrAl pArt of our oWn journey

W

hen it comes to selling good beer, you need to work with people who know what they’re talking about. While we have established and maintained long and successful business relationships with numerous breweries over the years, Harveys in Sussex have always held a very special place in our hearts.

From day one, we knew we had to find a supplier that shared our core values of quality

ingredients and produce. With that in mind, the solution was obvious as Harveys, under the experienced guidance of Hamish and Head Brewer/Joint Managing Director, Miles Jenner, were undoubtedly the perfect ale experts to complement our love of all things local.

Based in Lewes and dating back to 1790, this independent, family run hop house is the oldest of its kind in Sussex and has been in the family

Spring / Summer 2013

W&H_1_Mar13_Brewing Brilliance!*.indd 3

- 39

08/04/2013 18:55

ALE TALE

for eight generations. Over 200 years old, their landmark brewing plant is housed in an impressive Victorian Gothic tower that has been adapted to accommodate state-of-the-art brewing facilities, while still retaining the values the company has always held dear and producing beer in the traditional way.

The proof is most certainly in the pudding on that score, as their most popular beverage remains their oldest and, quite literally, their best.

“Harveys Best Bitter comprises over 90% of our total production and has been our leading commodity since 1955,” declares Hamish. “The beer is made from prime local ingredients and all of its hops are grown within 50 miles of the brewery.”

Such gleaming pride is entirely justified; after all, Harveys Best Bitter has won a number of major awards, not least of which is CAMRA’s Champion Bitter of Britain in 2007.

Delivered weekly to our second pub, the Old Dunnings Mill in East Grinstead, the same crew is involved each time to ensure a good working relationship is maintained and the service requirements of the customer are always met.

Upholding a strong policy of local sustainability, all of Harveys’ hops come from Sussex, Kent and Surrey. Their ‘spent hops’ make their way back to the land through fertiliser and their ‘spent grains’ are fed to the dairy herd at the nearby Plumpton Agricultural College.

What’s more, the spring water required for brewing is drawn from an artisan well located 60 feet directly below the premises, resulting in an almost entirely self-sufficient business ethic, which is something that appealed to us from the start.

HARVEYS’

MOST POPULAR BEVERAGE Their biggest selling drink remains their oldest and, quite literally, their best.

Indeed, Harveys Best Bitter comprises over 90% of the brewery’s total production and has been their leading commodity since 1955.

40 - SPRING / SUMMER 2013

W&H_1_Mar13_Brewing Brilliance!*.indd 4

08/04/2013 18:56

ALE TALE

The brewery believes it’s only as good as its last pint and that constant vigilance is the order of the day

APRIL-SEPTEMBER

MAY

JUNE

JULY

OLYMPIA (SUMMER ONLY)

KNOTS OF MAY

COPPERWHEAT BEER

TOM PAINE ALE

ABV 4.7%

ABV 4.2%

ABV 3.0%

ABV 4.8%

ABV 5.5%

This intensely hoppy, ruby ale was first brewed in April 2010 for St.Georges Day. The label actually commemorates a lesser known hero, Dr Gideon Mantell, the original Father of Paleontology. The respected Lewes Doctor has become regarded as the person responsible for clearly identifying the prehistoric reptiles we today refer to as ‘dinosaurs’. The label depicts Dr Mantell discovering his Iguanodon near Cuckfield, in Sussex in 1821.

A cool golden summer ale. Very refreshing with a balanced complexity. It was first produced in 2005 to celebrate our major summer award at Kensington Olympia for Best Bitter. Olympia was an instant hit and is best served at 11 degrees Celsius.

This ruby coloured light mild imparts a delicate hop fragrance on the nose. It was brewed in 1995 to celebrate the 21st anniversary of this local women’s team of Morris Dancers.

Part of CAMRA’s ‘Mild in May’ initiative.

Inspired by SIBA’s Wheat Beer challenge in 2001 we produced a 4.8% ABV beer using 40% Wheat Malt and 60% Malted Barley.

To underline the continental heritage of this beer we uncharacteristically brewed with choicest Hallertau hops from Germany.

This award winning brew has been described as ‘wheat and sweet’; light in colour with a moreish dry palate.

Tom Paine is a premium dry hopped bitter named after the celebrated radical who lived in Lewes in the late eighteenth century.

America celebrates ‘Independence Day’ on July 4 and in Britain CAMRA has designated July ‘Independents Month‘ in celebration of Britain’s independent brewers.

APRIL

GEORGIAN DRAGON ALE

DRAUGHT ONLY

DRAUGHT ONLY

SPRING / SUMMER 2013

W&H_1_Mar13_Brewing Brilliance!*.indd 5

- 41

08/04/2013 18:56

ale tale Our first encounter with the brewery came about in 2004 when Brian Whiting approached them with a tenancy arrangement for the Old Dunnings Mill.

“The pub had become something of a white elephant for our previous decade of ownership,” clarifies Hamish. “We had been planning a substantial reconfiguration in conjunction with appointing a new operator.”

Enter Brian, who identified some key points relating to the work that would be needed, particularly with regards to our emphasis on food, which has been instrumental in the house’s subsequent success for both parties.

By combining our mouth-watering dishes with their expertise in traditional tipples, our paths have become intertwined as food fanatics and ale aficionados alike have been able to enjoy the best of both worlds under one communal umbrella.

“Any emphasis that improves quality standards in pubs is welcomed by Harveys,” Hamish says, “because it stands to reason that there would be no point in improving the food while retaining lesser quality standards in the other sectors of service.”

Be it ale, wine, soft drinks or any of the allied drinks trades with which Harveys are involved, our two companies continue to benefit from a shared passion for quality.

Equally, it is our differences as well as ourr similarities that have allowed for such an effective partnership, a notion with which Hamish wholeheartedly agrees: “While both firms are local, manageable in size, empathetic in scale and supply the quality end of the market, Harveys has an interest in 48 tenanted houses and their speciality lies in understanding the ‘wet’ trade. Whiting & Hammond, meanwhile, must have a detailed, broad understanding of pubs, but it is their food operation, of ever growing importance, that really emphasises their talents.”

Not only are the two companies able to amalgamate their specialities, they also manage to differentiate them in order to offer the most specialised, knowledgeable and insightful service to their collective client base.

So, where is this partnership heading? “The hospitality trade is impossible to predict and the current rate of national pub closures emphasises its constant state of flux,” muses Hamish.

“However, at the quality end of the market, firms like ours continue to work well where others have fallen by the wayside.”

That said, the secret to success is simple: a joint dedication to quality. Much like us, Harveys have enjoyed their fair share of top trophies and esteemed awards. Most recently, they walked away with three golds, three silvers and two bronzes at the highly regarded International Beer Challenge in 2012. Two years earlier, their Old Ale was voted the World’s Best Mild at the 2010 World Beer Awards.

It is a testament to the strength and consistency of our continuing relationship with Harveys that our two companies have attracted such critical and commercial acclaim. Whether it’s the food in the kitchen or the ale in the barrel, our customers have come to expect nothing less than the high quality stamp of approval our brand names are associated with.

Our two companies are entirely of one mind, delivering the finest local produce to our customers and keeping in touch with our past roots. On that note, we raise a glass to Harveys and say “here’s to the next 10 years and beyond.”

What makes

Harveys’ beers so distinctive?

Harveys is renowned throughout the South East of England for its wonderful range of traditional cask ales.

These ales are unpasteurised and are known as the Champagne of beers.

We believe this is achieved by selecting the finest raw materials and combining them with unique ‘local’ conditions brewed within a traditional brewhouse.

Malt

Yeast

We brew with Maris Otter malted barley, the product of a long programme of cross selection dating back to the early 1900s and much prized by cask ale brewers. One of its ancestors is a descendant of the original two rowed types grown in the British Isles at least as early as the 16th century.

For over half a century we have fermented our beers using a yeast which is now unique to us. The crop from each week’s brewing is re-pitched into the following weeks. Countless generations of yeast cells from our original consignment have thus passed through our fermenting room.

Hops

Spring Water

Local whole hops from Sussex, Kent and Surrey comprising such long established varieties as Fuggles, Goldings, Progress and Bramling Cross to produce a distinctive hop character. Some of these varieties date back to the 1870s.

Rainfall which has filtered through the chalk downs over decades is drawn from our artesian well some 60 feet below the brewery.

42 - Spring / Summer 2013

W&H_1_Mar13_Brewing Brilliance!*.indd 6

08/04/2013 18:57

AWARD WINNING

KENT FINE FOODS AS SEEN ON BBC & ITV TV!

Producing High End, Fine Quality Chutney’s, Jellies, Relishes, Marmalades, Conserves & Sauces •We Hand Produce all our Food in Small Cooking Pans Maintaining Quality and Taste •We Select the Finest Kentish Ingredient in Our Exciting Range •Winner of Two The Great Taste of Kent Awards •No Artificial Colours, Flavour or Preservatives

Elm Court Village • Hempstead • Gillingham • Kent • ME7 3JQ 01634 233 270 • kentfinefoods@gmail.com • www.kenfinefoods.com

Spring / Summer 2013

Page43.indd 3

- 43

08/04/2013 12:16

Our SupplierS

44 - Spring / Summer 2013

W&H_1_Mar13_Weddings*.indd 2

08/04/2013 19:01

Our SupplierS W e d d i n g s at s ta n m e r h o u s e

Get swept up by

S ta n m e r With the latest addition to the W&H family, we thought we’d do things a little differently. In addition to offering our trademark gastro delights, we also offer a fantastic wedding service with our lavish grounds and elegant interiors.We help make your big day come alive with a grand tour of Stanmer House in Brighton

S

tanmer House is a beautiful Grade I listed

increasingly popular wedding venue for those

18th century manor in 5,000 acres of

looking for somewhere to hold their civil ceremony

stunning parkland, which is unique for its

or civil partnership and reception. Come rain

Brighton location. Set in the heart of the Sussex

or shine, weddings can be held at the house

countryside, yet only minutes from the bustling

throughout the year. With a belief that no wedding

city centre, it is nestled between the sea and the

is the same and that you and your partner’s

Downs just 10 minutes from Brighton. Steeped in

personalities should shine through on your big day,

history, the house has been beautifully restored

the events team work closely with our wedding

and encompasses stylish and contemporary

couples to create a truly unique and bespoke

designs while retaining its original splendour.

package to accommodate all dreams and desires.

Whether it’s a wedding for 10 with afternoon tea

t

Understandably, Stanmer House is an

Spring / Summer 2013

W&H_1_Mar13_Weddings*.indd 3

- 45

08/04/2013 19:02

Our SupplierS

Our hands-on events team are there from the moment of booking right through to the big day and can be involved as much or as little as desired. Flexibility is key to Stanmer House’s exceptional reputation; our imaginative and enthusiastic team have a wealth of specialised knowledge and a meticulous eye for detail

06 - March 2013 W&H_1_Mar13_Weddings*.indd 4

08/04/2013 19:03

W e d d i n g s at s ta n m e r h o u s e

served in the garden or a grand affair for 200

a wide and varied wine selection that is

guests, each is just as important as the next.

guaranteed to satisfy the most distinguished

The vast grounds and manor house are the

palate. For those interested in something a

perfect setting for any wedding; the sense of

little ‘hoppier’, there is always a fine selection

history and welcoming atmosphere creates

of ales on offer as well.

an environment that is both inspiring and

As for the entertainment, we welcome a

comfortable, ensuring you and your guests

plethora of acts that will carry on the party

will have the most wonderful day. From the

into the night, be it a band or a DJ. From fire

moment you step through the grand entrance,

jugglers to welly wanging and honky-tonk

the magic of the house comes alive.

bands to bagpipes, we’ve seen it all and

Our wonderful team of chefs are responsible for presenting mouth-watering

welcome your tastes, whatever they may be.

Our hands-on events team is there from

menus for you to choose from, or

the moment of booking right through to

alternatively our head chef will happily sit

the big day and can be involved as much

down and run through ideas for something

or as little as desired. Flexibility is key to

a little different if that’s what you’re looking

Stanmer House’s exceptional reputation;

for. Maintaining the Whiting & Hammond

our imaginative and enthusiastic team has

ethos that all food is cooked freshly from

a wealth of specialised knowledge and a

locally sourced produce ensures that you

meticulous eye for detail.

So, however you imagine your big day,

three-course menus and evening buffets to

you will find it all at Stanmer House as we

afternoon tea and a hog roast.

cater to your every need and ensure that the

To accompany a great menu, we offer

wedding of your dreams comes to life.

t

are left satisfied and happy, from canapés,

Spring / Summer 2013

W&H_1_Mar13_Weddings*.indd 5

- 47

08/04/2013 19:04

Our SupplierS

Get swept up by

S TA N m E R To find out more about how to book Stanmer House for your event, please contact Rebecca or Beverly in the events office on 01273 680 400 or at events@stanmerhouse.co.uk Stanmer HouSe Stanmer Park, Brighton East Sussex BN1 9QA www.stanmerhouse.co.uk

06 - March 2013 W&H_1_Mar13_Weddings*.indd 6

08/04/2013 19:05

Spring / Summer 2013

Page37.indd 3

- 37

05/04/2013 15:44

social - beer festival

Brian Whiting with wife Jackie and daughter Charlotte

TasTy TweeT

For your chance to win a three course meal for two, including a bottle of house wine, all you have to do is follow us on Twitter! To find out more, head to page 95

50 - Spring / Summer 2013

W&H_1_Mar13_Social BeerFest.indd 2

08/04/2013 19:18

social - beer festival

ale and hearty

Photographs by Sam Yardley

Our annual celebratiOns were Officially kicked intO gear with the Mark crOss beer and Music festival. a range Of 24 beers, six ciders and eight live bands were enjOyed, as well as a hOg rOast, face painting and a nuMber Of Other delights fOr the Many faMilies whO attended Check out www.whitingandhammond.co.uk for dates and venues of upcoming beer festivals and other W&H highlights

Spring / Summer 2013

W&H_1_Mar13_Social BeerFest.indd 3

- 51

08/04/2013 19:19

30 - Spring / Summer 2013

Page43.indd 2

08/04/2013 12:23

social - st patrick’s day

When IrIsh eyes are smIlIng RevelleRs of all ages gatheRed at the CRiCketeRs inn in MeophaM to toast the eMeRald isle on st patRiCk’s day. theRe weRe speCial offeRs on guinness as the paRty got into full swing, along with live MusiC and soMe speCial enteRtainMent fRoM the gRavesend iRish danCing sChool.

Photographs by Sam Kesteven a good tiMe was had by all, so Roll on next yeaR...

Spring / Summer 2013

W&H_1_Mar13_Social St Patricks*.indd 3

- 53

08/04/2013 19:28

social - light BitE

Your Write to Win

For your chance to win a three course meal for two, including a bottle of house wine, we’re looking for the best letter about a W&H experience you’ve had to feature in a future issue. For more information, head to page 95

54 - Spring / Summer 2013

W&H_1_Mar13_Social Lite Bite.indd 2

08/04/2013 19:38

social - light BitE

Grab a liGht bite

Photographs by Phil Glover

For the Apprentice Light Bite chALLenge At the LittLe Brown Jug in chiddingstone cAusewAy, nine Budding Apprentice cheFs From Across our seven puBs wowed Judges with their signAture dishes. they hAd to prepAre And cook A mouth-wAtering meAL in Front oF 30 guests As pArt oF nAtionAL Apprenticeship week. the winner wAs crAig hAwkes, whose FAntAstic dish wiLL now Be FeAtured on ALL oF our menus

Winner Craig Hawkes with James Moyle-Rosser

Spring / Summer 2013

W&H_1_Mar13_Social Lite Bite.indd 3

- 55

08/04/2013 19:40

Providing a Comprehensive Range of Products, Quickly, Efficiently and at a Realistic Cost

SERVICES INCLUDE China • Cutlery • Glassware • Bar Equipment Table Service Products • Cleaning & Hygiene Supplies

PROUD SUPPLIER TO WHITING & HAMMOND FOR 10 YEARS

www.bgbenton.co.uk Our extensive showroom is open in Uckfield Mon – Fri 09:00 to 16:30 REQUEST A CATALOGUE ON 01825 767276 / sales@bgbenton.co.uk BG Benton Ltd Unit 5-8 Yeowart Business Centre, Bellbrook Estate, Bell Lane, Uckfield, East Sussex, TN22 1QL

56 - Spring / Summer 2013

Page56.indd 2

08/04/2013 11:24

farmers’ market

to market, to

market

an integral part of the W&h ethos is the continuing sustainability of fresh local produce and ingredients. For the past decade, we have maintained a fruitful relationship with Shipbourne Farmers’ market, which is celebrating its 10th anniversary this year. it’s one of our favourites, although there are plenty of others near our pubs Shipbourne FarmerS’ market St Giles’ Church, Stumble Hill, Shipbourne, Kent, TN11 9PF Opening times: Every Thursday from 9:00am to 11:00am www.kfma.org.uk

brighton Farm market Diplocks Market, 73 North Road, Brighton, East Sussex, BN1 1YD Opening times: Every Wednesday from 9:00am to 2:00pm, every Saturday from 9:30am to 4:30pm and every second and fourth Sunday from 11:00am to 5:00pm www.brightonfarmmarket.co.uk

penShurSt FarmerS’ market Penshurst Place Car Park, Penshurst,Nr Tonbridge, Kent, TN11 8DG Opening times: First Saturday of every month from 9:30am to 12:00pm www.kfma.org.uk

tunbridge WellS FarmerS’ market The Pantiles, Tunbridge Wells, Kent Opening times: First and third Saturday of every month from 9:00am to 2:00pm www.kfma.org.uk

tunbridge WellS FarmerS’ market Crescent Road, Tunbridge Wells, Kent, TN1 1RS Opening times: Second and fourth Saturday of every month from 9:00am to 2:00pm www.kfma.org.uk

meopham FarmerS’ market Meopham Fitness and Tennis Centre Wrotham Road, Meopham, Kent, DA13 0AH Opening times: First Sunday of every month from 9:00am to 12:00pm www.kfma.org.uk

eaStbourne FarmerS’ market Community Wise, Ocklynge Road, Eastbourne, East Sussex, BN21 1PY Opening times: Last Saturday of every month from 10:00am to 12:30pm www.communitywise.org.uk

eaStbourne Street market 192 Termninus Road, Eastbourne, East Sussex, BN21 3BB Opening times: Every Wednesday from 9:30am to 2:00pm www.eastbournestreetmarket.co.uk

tonbridge FarmerS’ market Sovereign Way, Tonbridge, Kent, TN9 1RG Opening times: Second Sunday of every month from 9:30am to 1:30pm www.tonbridgefarmersmarket.co.uk

Spring / Summer 2013

W&H_1_Mar13_Farmers Market.indd 3

- 57

08/04/2013 19:48

meet Our SupplierS

A Cut Above O the Rest In upholdIng the WhItIng & hammond ethos of usIng only hIgh qualIty produce, We have employed the talents of one of the leadIng meat supplIers In Kent, Who have been actIvely Involved In the creatIve development of our menus for the past decade. We have a looK at the hIstory of hayWards In tonbrIdge

n a Tuesday afternoon in 2003, a man walked into Haywards Butchers in

years and continues to do so to this day.

Haywards Butchers was founded in 1990 as a

Tonbridge. Seeing the appetising array

family run business. Located conveniently in the

of freshly cut meats in front of him,

York Parade shopping area of North Tonbridge,

he informed the man behind the counter that

it continues to flourish over two decades later.

he was planning on opening a pub nearby and

Adopting the same ethos as our own, of bringing

promptly inquired into the logistics of obtaining

quality local produce to their customers and

30 half lamb shoulders by the following morning.

trade clients, they buy largely from farms that

Unperturbed by such a tall order, the friendly

lie within a 50-mile radius, resulting in a highly

butcher obliged and sent the man on his way.

sustainable business ethic. They also venture

Sure enough, the butcher was true to his word

further afield, specialising in the sale of prime

and the man, who went by the name of Brian

Scotch beef and Norfolk chicken; in short, they

Whiting, found himself with 30 juicy joints ready

go where the quality is. When dealing with W&H

to roast before lunchtime the next day.

pubs and restaurants, quality is certainly the

Knowing he had hit the jackpot and found

name of their game as they invariably refuse to

the right man for the job, Brian sent his pub’s

distinguish between us and any other customer

Head Chef, Darren Somerton, to go through

who passes through their doors: “As far as

the particulars of getting into business with this

we’re concerned, the two are interchangeable,”

most prompt and punctual of proprietors. The

explains Spencer, “so we make sure we provide

butcher’s name was Spencer Hayward, the

the same level of excellence in our produce and

company’s Director and the pub in question

service across the board.”

was called the Chaser Inn, the very first of

On that note, Haywards’ relationship with

Brian’s culinary conquests. This is the story of

Brian and the rest of our senior management

our preeminent meat supplier, who has been

team is one that reinforces this commitment

providing us with the most sumptuous and

to quality. Indeed, Spencer evidently holds

succulent sources of protein for the past ten

our MD in high esteem: “Brian is someone

58 - Spring / Summer 2013

W&H_1_Mar13_MeetTheSuppliers*.indd 2

08/04/2013 19:50

meet Our SupplierS

scandal, we are keener than ever to distinguish

customers professionally and insightfully in order

ourselves as an honest and trustworthy brand of

for them to get the most out of their meat.

which our customers can be proud.” Likewise,

It’s not just about the rumps and fillets,

it is of increasing importance for them to stay

either; Haywards’ delicatessen specialises

strong as a business in light of consumers’

in the sale of cheeses, marinades, sauces

ever-growing dependence on supermarkets

and other accompaniments to complement

and online shopping: “Ultimately, we want to

their customers’ meals perfectly. From British

maintain confidence and trust with suppliers and

farmhouse cheeses to international meats

encourage a sense of solidarity and camaraderie

such as Spanish chorizo, Milano salami and

with other independent traders.”

Parma ham, they cater to a range of palates

For Haywards, long gone are the days when

and apply their trademark service to appetisers

their trade was viewed primarily as a ‘macho’

as well as main courses. Furthermore, their

industry. According to Spencer, it’s high time this

marinated meats are freshly prepared in the

stereotype was done away with: “Our goal is to

shop, infusing their incredible cuts with an

remove this stigma and adopt a more modern

array of herbs and spices from around the

approach to our customers and business, putting

world. Far from catering to convenience,

our passion for what we do to good use and

these additions enhance their already mouth-

providing a warm, welcoming and enjoyable

watering range with new possibilities that are

shopping experience.”

ideal for stir fries, barbecues or oven cooking.

Now more than ever, they are in touch with

Always ready to explore the history of their

their customers’ needs; with the seemingly

cheese of the week or recommend the best

unstoppable rise of celebrity chefs on television

meals that can be made from their produce,

who never cuts corners,” he says. “He knows exactly what he wants on his menu and always adopts a policy of honesty and clarity when communicating his wishes to us.” Taking the communal spirit he has cultivated throughout the local areas of his pubs, Brian also ensures that his chefs deal directly with Spencer and his team, pooling their resources and utilising Haywards’ collective century in the trade to

janet Penny PhotograPhy

“Ultimately, we want to maintain confidence and trust with suppliers and encourage a sense of solidarity and camaraderie with other independent traders”

Haywards go above and beyond the call of duty in every aspect of their business. It becomes immediately clear that this is a group of professionals who love what they do and want to share their contagious passion with as many people as possible. With an impressively indepth knowledge of their trade, they boast just

come up with new and exciting recipes for our

and the national media’s promotion of healthy

as much flair and creativity in the kitchen as our

menu. Such a collaborative spirit allows for much

living in general, people are becoming more and

own chefs, always thinking about their meat in

more creative freedom and ingenuity when it

more enthusiastic about honing their cooking

terms of what it could be rather than what it is.

comes to our dishes, which are crafted with

skills and expanding their knowledge about

It is this visionary approach that W&H looks for

knowledge and expertise from both sides of the

the intricacies of creating their own dishes at

in its suppliers and Haywards are undoubtedly

kitchen door.

home. As previously mentioned, Haywards don’t

a family who promote and nurture forward

So, where is it all heading for Haywards

distinguish between their customers and trade

thinking for local, independent commerce. As

and other independent butchers? Spencer is

clients; just as they work closely with our chefs

a result, business with them never fails to go

eager to tell: “Following the recent horse meat

to create appetising dishes, they also advise their

down a treat.

Spring / Summer 2013

W&H_1_Mar13_MeetTheSuppliers*.indd 3

- 59

08/04/2013 19:51

Food - Favourite Dish

06 - March 2013 W&H_1_Mar13_Wine Journeys*.indd 2

08/04/2013 19:52

Wine Journeys

From grape to glass For wine lovers everywhere, the history of their tipple can be just as important as the drinking experience itself. With that in mind, we take a trip to the Bisol family’s sleepy vineyards in Italy to discover the remarkable story of their trademark vintage, Jeio Prosecco, one of our customers’ favourites

by Frederick Latty

March 2013

W&H_1_Mar13_Wine Journeys*.indd 3

- 00 08/04/2013 19:53

Wine Journeys

06 - March 2013 W&H_1_Mar13_Wine Journeys*.indd 4

08/04/2013 19:53

Wine Journeys

T

hey say that a fine wine gets better with age; this much can certainly be said of Jeio Prosecco. As one of the most exciting and exquisite vinos on our wine list, its story is one of passion, family and heritage. Renowned for its delicate flavour and floral, fruity aromas, it is as rich and complex as it is light and refreshing, making for a uniquely adaptable and enjoyable accompaniment to many of the dishes on our menu. However, what is truly enthralling about Jeio is undoubtedly its history, told through the eyes of the small family who have been making it for generations.

Jeio Prosecco is produced by the family owned company of Bisol in Italy, originally named after Desiderio Bisol, the son of the company’s founding father, Eliseo (Desiderio’s wife affectionately nicknamed him ‘Jeio’). The family’s ancestry can be traced back as far as the 16th century, spanning 21 generations and, to this day, they are still heavily involved in the day-to-day running of the business.

Their vineyards total 177 hectares spread over 35 plots, sprawling across the steep hills of Cartizze that lead from Valdobbiadene towards Conegliano, the most prestigious area of the appellation. The land is extremely fragmented and studded with small plots, so much so

ELISEO DESIDERIO BISOL Founding father of Bisol

DESIDERIO BISOL Known by the nickname “Jeio” Son of Eliseo Bisol

that the average size of each property is little more than a hectare. Such an intimate picture of where this fine wine comes from speaks volumes about its quality and history, its roots immersed in a truly authentic Italian dynasty.

So, how did this sparkling sensation come to reach our neck of the woods? For an answer to that question, you’d need to talk to John Graves, Director of Sales at Bibendum Wines in London, who is something of an expert on the subject. As the middle men between Bisol and W&H, Bibendum play a vital role in ensuring that only the finest quality wines are served to our customers.

“We are the UK’s largest independently owned wine company,” explains John. “We import wines from all around the world and supply them to our customer base of great operators in the hotel, pub, restaurant and catering business.”

Indeed, their unique history is as charming as that of Jeio or even our own. Starting out in London in 1982, Bibendum was born when a group of friends started selling a mixture of classed growths and unusual bottles to private clients, out of an old tyre warehouse in Primrose Hill.

Much like our own company and that of our friends in Italy, Bibendum have held onto their roots over the years, as John makes clear:

THE PROSECCO JOURnEy

T

he wine’s journey from the vineyard to the bar is

type happens in steel tanks without racking, but with

a fascinating one. The production process starts

continuous tank agitation.

by harvesting the Glera grape between the middle of

Finally, the fourth occurs in steel tanks with frequent

September and the middle of October. Bisol use four

racking every three days and gradual temperature

different types of primary fermentation.

reduction. This work takes 10 days to complete and

and ends on average within 20 days. The second follows on in barriques (barrels) with 15-day racking, as well

involves the entire Bisol family, together with a team of trusted technicians.

At the end of this essential stage, the sparkling

as lees (deposits of dead or residual yeast) stirring every

wine bases are ready. From there, the ‘Charmat

seven days to keep the yeast in suspension. The third

Method’ is used, which means placing the base

t

The first takes place in steel vats with weekly racking

Spring / Summer 2013

W&H_1_Mar13_Wine Journeys*.indd 5

- 63

08/04/2013 19:54

“The same friends who started the company are still here, only they’ve been joined by 250 other likeminded people, forming the most dynamic, groundbreaking, quality driven and, most importantly, friendly wine company in the country.”

Seven years ago, Bibendum started importing Jeio into the UK market to huge success and it is now one of their star wines. “Prosecco was a bit of a well kept secret in those days and we wanted the best producer available to launch in the UK,” remembers John. Naturally, Bisol more than fit the bill, as their passionate, friendly and trustworthy family mirrored that of Bibendum themselves, appealing immensely.

The relationship that has blossomed since has been one built entirely on trust. “Just as we rely on Bisol to make a great wine, we are responsible for making it as widely available and readily accessible to UK consumers as possible,” John explains.

As such, in a bid to get their suppliers more directly involved with their UK trade, Bibendum arranged a memorable trip to Bisol for some of our own management and employees, including Brian Whiting, the big cheese himself. Touring the vineyards, sampling the wines and taking in the breathtaking scenery along the way, Brian was swept up by the beauty of Bisol and their captivating wine country.

“We often take Brian’s team out to visit producers and one of the most memorable was a trip to Bisol, where we were royally entertained by their guy, Roberto, who was coincidentally living in Paddock Wood at the time!” says John fondly.

Back home, Brian’s relationship with Bibendum goes back a long way, as John points out: “I knew Brian when he ran the Hare in Langton Green in the late 90’s and I was selling him wines from Oddbins. When

In EnglIsh, ProsEcco lItErally mEans ‘dry sParklIng whItE wInE’

a fundamEntal dIffErEncE bEtwEEn ProsEcco and chamPagnE (both PoPular sParklIng wInEs, albEIt from Italy and francE rEsPEctIvEly) Is thE fErmEntatIon ProcEss. whIlE chamPagnE usEs thE tradItIonal ‘chamPEnoIsE’ mEthod, whIch sEEs fErmEntatIon takIng PlacE In thE bottlE wIth an InjEctIon of yEast, ProsEcco aPPlIEs thE morE modErn ‘charmat’ mEthod, whErE fErmEntatIon occurs In largE staInlEss stEEl vats, PrIor to bEIng bottlEd

64 - Spring / Summer 2013

W&H_1_Mar13_Wine Journeys*.indd 6

08/04/2013 19:54

Desiderio Bisol

I moved to Bibendum, Brian’s custom came with me and we have been supplying them wines ever since.”

As for the wine itself, it has taken to our menu like a duck to water. Lighter and softer than Champagne, Jeio contains less gas, making it a fabulous aperitif that is an ideal starter for any meal, particularly antipasti dishes (one example of Bibendum’s trips overseas saw Brian and his team sampling the wine with prosciutto, a reportedly stunning accompaniment). One glass is never enough, however, as it also goes delightfully well with light desserts, rounding off your meal just as effectively as it started it.

It is this drinkability and versatility that so widely appeals to our customers when selecting a bottle of Jeio Prosecco, as John knows only too well: “Equally at home in the garden in summer, at a wedding, with a meal, or, as the locals like it, as a quick glass on their way home from work, this wonderful wine also has a low acidity, making it extremely quaffable as well as delicious.”

As any connoisseur will tell you, a quality wine can offer a new surprise with each bottle opened, as well as benefitting when teamed with particular foods and flavours. This can be

JEIO PRESECCO

“This is a truly wonderful accompaniment to our delicious chicken liver parfait starter, which is a regular on Whiting & Hammond menus.

The crispness of the Prosecco goes very well with the smoothness of the parfait and cuts through the richness of the dish. As an alternative, the Jeio also goes well with any fish dish, so why not spoil yourself when next ordering the fish cakes and make it a true occasion?”

Brian Whiting

somewhat disconcerting for many uneducated drinkers, whose biggest barrier to enjoying great wine when they go out is a lack of confidence in what they are ordering. It would seem, however, that Bibendum have got it covered.

“We can’t educate the whole of the general public, but we can educate our customers to help people choose what they drink,” says John.

“We have five full time people in Bibendum whose job it is simply to train barmen, waiting staff and managers on how to advise and help their customers. We also have a design team of six to produce wine lists that actually inform and help the customer when making their choice; in essence, demystifying wine.”

While this remains a hugely beneficial service, however, it is not nearly as essential for lovers of Jeio. As a far more adjustable tantaliser for the taste buds, this is a wine that has adopted a number of attributes from its own family’s legacy; that of consistency, longevity and sustainability. With every sip enjoyed, our customers are able to capture a small taste of those sun-kissed hillsides in the heart of rural Italy and appreciate that, after the best part of five centuries, it is still being produced with the same care, passion and commitment of one remarkable family. Here’s to Bisol.

UNLIKE MANY WINES, PROSECCO DOESN’T GET BETTER WITH AGE. ON THE CONTRARY, DUE TO ITS FERMENTATION PROCESS, IT DOESN’T REQUIRE ANY AGING AT ALL AND WILL TASTE BETTER THE SOONER YOU DRINK IT! sparkling wine into great pressurised tanks with thermo-conditioning water jackets.

Natural yeasts, needed to ferment the sugars,

THE PROSECCO JOURNEY

during fermentation to remain combined with the mass of wine, thereby initiating the sparkling process. The product is then filtered one last time

are selected and added to the base sparkling

and, after a cold standing period of 10 days (at

wine. The second fermentation takes place at a

minus 2°C), it is ready to be bottled.

temperature of 12°C, converting the sugar into

Prosecco needs to be fresh and requires no ageing,

alcohol and carbon dioxide. This secondary

so the bottles are shipped immediately by Bibendum

process usually lasts for about 30 days.

Wines, Bisol’s agents in the UK. Bibendum then

Fermentation is carried out in a sealed steel tank, allowing the carbon dioxide that develops naturally

distribute to our various pubs in Kent and Sussex, where the wine is finally enjoyed by our customers.

SPRING / SUMMER 2013

W&H_1_Mar13_Wine Journeys*.indd 7

- 65

08/04/2013 19:55

Untitled-12 1

05/04/2013 15:58

James Moyle-Rosser Whiting & Hammond Group Executive Head Chef

Meet the teaM With almost a decade at Whiting & hammond under his belt, executive head chef James moyle-rosser certainly knoWs a thing or tWo about What makes our business tick. We caught up With him to have a chat about all things gastro Tell us abouT your background?

produce high quality British and

want it to be. However, as the

British classics, so you will always

European home cooked food,

company grows, it’s important to

find a pie on our menus and other

I started as a sous chef with Whiting

developing all areas of menu

have somebody there to support the

favourites such as bangers and

& Hammond in 2005 at the Chaser

production across the sites and

kitchen teams across the company,

mash or fish and chips, along with

Inn, where I worked with Peter

maximising sales and profit

which is where I come in. I regularly

a whole range of mouth-watering

Laidlow, the Head Chef at the time.

margins. Another key task is the

get around all of the sites, which

dishes for a wide variety of palates.

Along with Peter and Steve Ednie,

expansion of the kitchen teams

helps me to keep in touch with our

who was also a sous chef (he is

across all of our venues, including

offers and keep an eye that the

currently the head chef at the Old

developing our future head chefs

content and quality of our menus is

WhaT’s The mosT popular dish?

Dunnings Mill), I was responsible

from within. To that end, I manage

where we want them to be. I love

It would have to be the braised

our apprentice programme, which has been set up to ensure that we have a future flow of talent coming through the ranks.

Additionally, my role includes building and influencing relationships with suppliers and making recommendations for economies of scale. In order to maintain effective relationships with our head chefs, I spend at least one day per month at each site in a ‘hands on capacity’, supporting for maintaining the consistently

the teams at the special events

to sit down with our chefs to brain

shoulder of Highfield Farm lamb.

high quality of food that the Chaser

we hold, such as the beer and

storm; it’s a great way of coming

Many people have seen and

had become famous for, along with

food festivals. As a means of

up with new dishes. As I am a link

enjoyed this particular dish in our

the development and day to day

maintaining, developing and

between all of the sites and am in

pubs. It is topped with a mustard

running of the kitchen. I left Whiting

promoting our quality standards,

constant touch with the chefs, I am

and herb crust, served with

& Hammond to pursue other

I oversee health and safety,

able to take new ideas and best

creamy Dauphinoise potatoes,

adventures for a short period of time,

hygiene, financial reporting and

practice around the sites, which

rich red wine and redcurrant

before returning to the company to

stock take reporting.

helps us to evolve our menus.

sauce, plus fresh seasonal

Brown Jug in December 2007.

hoW much influence do you have over The menus?

WhaT do you Think seTs your menu aparT from oThers?

with our customers. I believe it

WhaT’s your day-To-day role?

Ultimately, we want our head chefs

Our menu is printed daily, which

most popular dish – it’s a big,

It is my job to take the ethos of

to be responsible for their menus.

means that we are able to keep

tender piece of juicy, local lamb

Whiting & Hammond and ensure

We employ talented chefs with

things fresh and interesting. It

served with an equally enjoyable

that this is delivered across the

passion and ambition and they

also allows us to showcase the

selection of vegetables and

company. As an ambassador

don’t want me writing their menu

best local and seasonal produce

creamy Dauphinoise potatoes.

for the brand, I ensure that we

for them – that’s not how we ever

available to us. We love the Great

What is there not to like?

take over as Head Chef at the Little

vegetables; it’s a clear winner will stand the test of time as our

Spring / Summer 2013

W&H_1_Mar13_Chef Team Member*.indd 3

- 67

08/04/2013 19:56

Home comforts If you’ve enjoyed any of the fantastIc dIshes we serve at our restaurants, then why not wow your frIends and famIly by gIvIng It a go yourself? we sIt down wIth our group executIve head chef, james moyle-rosser, to gIve you a crash course In how to cook lIke a whItIng & hammond chef In the comfort of your own kItchen Photographs by Phil Glover

W&H_1_Mar13_Home Recipies 2.indd 2

08/04/2013 19:57

W&H at Home - recipes

Smoked haddock Scotch duck egg One of my favourite picnic foods has to be a good Scotch egg.

It’s fitting that it was born as a travel snack from a posh grocers because, to this day, you’re most likely to encounter one in a motorway service station. This recipe will make that a thing of the past and have you creating your own in no time. These are great in a picnic hamper and equally as a starter, which will be sure to impress your guests.

Serves 6 Preparation Time: 30 mins Cooking Time: 2–3 hrs

Ingredients 500g smoked haddock 250g fresh haddock 4 pints milk Double cream 6 duck eggs 4 hen eggs Plain flour Bread crumbs 1 lemon (zest/juice) Flat leaf parsley 1 onion 2 bay leaves 3 cloves 1 tbsp white truffle oil 3 tbsp mayonnaise 1 bunch asparagus (recommend Groombridge asparagus) Extra virgin olive oil Sea salt

directionS For the smoked haddock mousse Peel one onion, keeping the root intact and cut in half.

With one half, push the clove through the bay leaf and into the onion. Once done, drop your ‘studded onion’ into a thick bottom pan and cover with milk. Place your pan of milk onto a medium heat and gently bring to a simmer. When the milk is simmering, place 250g of smoked haddock in the pan and poach gently for 10 to 15 minutes. When cooked, take out of the milk and leave to one side to cool.

While you wait for the haddock to cool, place 250g each of smoked and fresh haddock into a food processor and blitz until it has a smooth

consistency. Add two egg whites, blitz for 10 seconds and then add 250ml of double cream and blitz until thoroughly mixed in with the haddock.

Remove and place into a mixing bowl, then add half the juice of one lemon and a good pinch of freshly chopped parsley and mix all together. Now the smoked haddock has cooled, flake it up and add to the haddock mousse mix.

To cook the duck eggs Bring a pan of water up to the boil, add a pinch of salt, place the duck eggs into the water and cook for five minutes. Run under cold water and wait to cool. Once the egg is cool, crack the side of the egg and start to peel back the shell under running cold water.

Assemble the Scotch egg Lay out 30cm of cling film onto a clean work surface.

Roll some of the mousse into a circular shape about 4in in diameter and about 0.5cm thick over the cling film, then place the egg into the middle of the mousse and fold the cling film over the top of it, fully coating the egg with the mousse. Roll tightly and place in the fridge for two hours, leaving it time to set.

While you’re waiting for your egg to set, place ½ a cup of plain seasoned flour into a bowl, whisk two eggs and a splash of milk into a second bowl and one cup of bread crumbs in a third bowl.

After two hours, the egg should be a little firmer to touch. Carefully unwrap the egg from the cling film and place into the seasoned flour. Fully coat the egg and pat off any excess flour, then submerge into the egg mix, followed by the bread crumbs.

Heat a pan of rapeseed oil to 180°C; deep fry your egg until a light golden brown colour and place into a preheated oven at 180°C for 10 to 15 minutes.

Cooking the asparagus Snap the ends of the asparagus and place onto a hot griddle with olive oil, sea salt and ½ the zest of one lemon. Turn after three minutes and cook for a further three minutes.

White truffle mayonnaise Whisk together three tablespoons of mayonnaise and one tablespoon of truffle oil. Season with salt and pepper.

Spring / Summer 2013

W&H_1_Mar13_Home Recipies 2.indd 3

- 69

08/04/2013 19:58

‘Beef Bourguignon is one of my favourite dishes to see on our menus across the group and one I’ll regularly order. The heartiest of French casseroles involves cooking beef slowly with wine, herbs and bacon. Using good quality beef shin and a full bodied wine is the secret to getting this dish right, which I like to serve with a creamy, buttery mash. The dish should be rich and packed full of flavour, making it a great winter warmer’

W&H_1_Mar13_Home Recipies 2.indd 4

08/04/2013 19:58

W&H at Home - recipes

Beef Bourguignon Serves 6 Preparation Time: 30 mins Cooking Time: 2–3 hrs

Ingredients 1 kg diced beef shin 200g baby onions 200g bacon lardons 200g chestnut mushrooms 30g garlic 10g thyme 1 bay leaf Parsley 40g tomato puree 400ml burgundy wine 2 pint beef stock Salt and pepper 50g plain all purpose flour Rapeseed oil

Directions In a large mixing bowl, coat the beef with salt, pepper and flour so that the beef is lightly coated all over.

mushrooms. Deglaze your pan with red wine, add the garlic, thyme and bay leaf and reduce by half.

Heat a thick bottom pan on the stove top. Once the pan is hot, cover the base of the pan with a small amount of rapeseed oil and seal off the beef until golden brown.

Turn the heat down to a gentle simmer and carefully add your beef back to the pot. Add the tomato puree and slowly pour in your beef stock, bit by bit.

Once the beef is sealed, remove from the pan into a bowl. Ensure you leave any oil and juices from the beef in the pan.

Now that all the beef stock is in the pot, bring it up to just a gentle simmer and place in the oven for three to four hours.

Place the pan back on the stove top and add the peeled baby onions and chestnut mushrooms to the oil and juices.

Cook these on a fairly high heat – hot enough to get a golden brown colour on your onions and

While your beef is cooking, fry your bacon; once crispy, leave to one side and add to the pot when the beef is cooked.

Once the beef is tender, garnish with chopped parsley and serve.

Spring / Summer 2013

W&H_1_Mar13_Home Recipies 2.indd 5

- 71

08/04/2013 19:59

out & about

Out & AbOut

© EastbournE tourism dEpt

From breathtaking SuSSex landScapeS to charming kentiSh villageS, we have handpicked Some oF the FineSt locationS to Set out our wareS, where there iS alwayS plenty to See and do. with that in mind, we take a look at Some oF the beSt eventS and attractionS For you to enjoy in the Surrounding areaS. juSt don’t Forget to pop into one oF our award winning pubS For a drink along the way

EastbournE Home to tHe Farm @ Friday Street From windy walks on Beachy Head to the world-renowned Airbourne show, there is always plenty to keep you entertained in Eastbourne. Park runs and street markets are weekly highlights throughout the summer months, plus there are a number of unique events. May’s Magnificent Motors is the biggest free motoring showcase on the South Coast, with over 500 vintage and classic cars, motorbikes, buses and steam engines from over a century of motoring on display. Go back in time in June for the Medieval Tournament at Arundel Castle and Gardens, where combat re-enactments, archery displays and falconry talks are just a few of the bygone wonders to behold. You can also get active in July with the South Downs Way Off Road Bike Ride at Western Lawns, where breathtaking views of the rolling, scenic hills accompany an exhilarating journey on two wheels.

72 - Spring / Summer 2013

W&H_1_Mar13_Out & About.indd 2

08/04/2013 20:04

www.visit kent business

Home to tHe CHaser Inn The undulating scenery and renowned Farmers’ Markets in the sleepy village of Shipbourne are just a couple of the many reasons to pay a visit. The rolling landscape and thick woodland are tucked away between the towns of Tonbridge and Sevenoaks, which offer many modern amenities and historic treasures. Get swept up by Tonbridge Taster Day in June, when you can enjoy Dragon Boat Racing and a series of other activities against the ancient and fascinating backdrop of Tonbridge Castle. In Sevenoaks, you can treat yourself to an assortment of plays, gigs and comedy evenings at the Stag Theatre, or wander around the gorgeous National Trust gem of Knole. Complete with a medieval deer park and 17th century country house, visitors can also marvel at the story of a former resident, Vita Sackville-West, in a fascinating new exhibition in May. For our rambling readers, meanwhile, don’t miss out on a great walk from the Chaser to Ightham mote, another treasure from the National Trust.

liz roberts

Shipbourne, SevenoakS and Tonbridge

www.visit kent business

out & about

ChiddingSTone CauSeway, hever and penShurST

emma duggan photography

emma duggan photography

pennington pr

Home to tHe LIttLe Brown Jug The village of Chiddingstone Causeway can be found in the rural Kentish countryside on the outskirts of Tonbridge.

To get you started, the larger village of Chiddingstone nearby lays claim to one of the finest historic monuments in the South East. Indeed, Chiddingstone Castle has a host of events and activities to enjoy, including the annual ‘Best of West Kent’ Veteran Car Club Run in July, sporting some of the most stunning vintage motors around.

Furthermore, Penshurst Place is less than two miles away and has equally beautiful grounds and some show stopping events, such as The Weald of Kent Craft Show in May, a particularly noteworthy highlight for visitors from around the county.

Finally, get your pruning gloves on for Rose Week at Hever Castle in June, where you will be treated to ‘rose surgery’ sessions from their Head Gardener, tours of the elegant grounds and traditional cream teas to wile away the afternoons.

Spring / Summer 2013

W&H_1_Mar13_Out & About.indd 3

- 73

08/04/2013 20:05

74 - Spring / Summer 2013

Page74.indd 2

08/04/2013 12:25

OUT & ABOUT

MAY Summer might still be just around the corner, but we’re already in full swing with our acclaimed annual beer festivals. This month, you can celebrate the return of British sunshine with friends, family and a nice refreshing pint at the Little Brown Jug on the 10th, as well as the Cricketers Inn on the 17th to 19th. Featuring a host of beers and ciders, live music, activities for the kids and a barbecue to get you in the holiday mood, there is simply no better way to kick-start your summer. From the 12th, British Sandwich Week commences at all of our venues, so make sure you pop down to your local for a light bite at lunchtime.

On the 18th and 19th, the Mark Cross Inn will be representing us at The Pantiles Food and Drink Festival in Tunbridge Wells, where you can get your hands on some of our chefs’ finest fancies to take home with you, from chutneys and cheeses to sausage rolls and Scotch eggs. For the veggies among you, British Tomato Week at the Farm @ Friday Street and National Vegetarian Week at all of our pubs begin on the 21st, not to mention Asparagus Month at Stanmer House. At the opposite end of the spectrum, our more carnivorous customers can sink their teeth into National Barbecue Week, which sees the month out at Stanmer House, the Farm @ Friday Street, the Chaser Inn and the Old Dunnings Mill from the 28th.

JUNE Now that the factor 40 sun cream has been adequately applied, why not start your summer in sophisticated style with English Wine Week at Stanmer House from the 2nd, where you can sample some of the finest wines our nation has to offer, set against the backdrop of a Grade I listed mansion. With the sun shining and the shorts and flip-flops well and truly back in style, you are also cordially invited to two additional beer festivals at the Old Dunnings Mill on the 7th to 9th and the Farm @ Friday Street on the 21st to 23rd. While you’re at it, don’t forget to treat your old man to a slap-up meal and a pint of his favourite tipple at any one of our pubs on Father’s Day, which falls on the 16th. Plus, what with it being summer and all, what better place to enjoy National Picnic Week than the luscious grounds of Stanmer House from the 17th?

JULY

Continuing our fabulous beer festivals into the height of summer, make sure you pay a visit to Stanmer House from the 5th to 7th and the Mark Cross Inn from the 19th to 21st for even more fun in the sun. For all you foodies out there, you won’t want to miss the Glynde Food Festival at Stanmer House and the Farm @ Friday Street on the 13th and 14th, which features a cooking school, wine tastings and more delicious food and drink than you can shake a knife and fork at.

QUESTION TIME

For your chance to win a three course meal for four, including two bottles of house wine, simply answer three questions about our company.

Head to page 95 to find out more

--00 75

SPRINGMARCH / SUMMER 2013 2013

W&H_1_Mar13_Out & About.indd 5

08/04/2013 20:05

©NatioNal trust images JohN miller

©NatioNal trust images JohN miller

out & about

East GrinstEad Home to tHe old dunnings mill

pashley maNor gardeNs

©NatioNal trust imagesrupert trumaN

Take a trip to East Grinstead and immerse yourself in its rich and fascinating history. Dating back 800 years, the high street has a number of historic half-timbered buildings and open hall houses, many of which belong to the 15th and 16th centuries. Standen, the National Trust’s flagship Arts and Crafts country house, can be found on the same quiet Sussex lane as the Old Dunnings Mill and offers some fantastic walks through acres of gardens, which are open throughout the summer and come complete with captivating views over the Medway Valley. Also ideal for country lovers is Deers Leap Bikes, where you can hire bikes and take off through the 240-acre site that overlooks the Weirwood Reservoir. For history buffs and railway enthusiasts, the Bluebell Railway is a must-see, boasting the biggest and most historic collection of locomotives in the UK outside the National Railway Museum.

MayfiEld, ticEhurst and tunbridGE WElls Home to tHe mark Cross inn Conveniently located on the doorstep of a number of enchanting Sussex villages and the nearby town of Tunbridge Wells in Kent, The Mark Cross offers plenty to look forward to throughout the summer. Kicking off the proceedings in Mayfield is the village’s Fringe Festival in May, celebrating a variety of poetry, visual art, music and performance. In June, Pashley Manor in Ticehurst will be putting on a Rose Weekend and a Kitchen Garden weekend, showcasing over 90 different varieties of roses and offering practical advice from gardening experts for the village’s more green fingered residents and visitors. Plus, there’s no better way to round off the summer in Tunbridge Wells than with Local & Live Festival in August. Spanning the Bank Holiday weekend and featuring the finest local musical acts around, this is truly the town’s annual highlight.

76 - Spring / Summer 2013

W&H_1_Mar13_Out & About.indd 6

08/04/2013 20:06

meopham valley vineyard

out & about

MeophaM, Gravesend and Greenhithe Home to tHe CriCketers inn

www.visitbrighton.com

Start your summer in the attractive Kentish village of Meopham with a trip to the Meopham Valley Vineyard. Spanning two hectares of the beautiful North Downs, this wonderful winery grows a substantial range of grapes, producing English white, rosé and sparkling wines for you to sample. Nearby in Gravesend, you can take to the water in June at the Town Regatta, which will be held at the Gordon Promenade and is celebrating its 167th recorded year in the town. Meanwhile, the Bluewater Shopping Centre in Greenhithe is conveniently situated less than 10 miles away. As one of the largest and most innovative retail and leisure destinations in the country, you can shop ‘til you drop in any one of the leading high street outlets on offer, while also making a day of it by enjoying an extensive choice of cinemas, restaurants and leisure facilities.

BriGhton Home to stanmer House The seaside city of Brighton is renowned for its buzzing cultural scene, cobbled shopping lanes and iconic pier. As such, there is a wealth of activities and events that celebrate the city’s vibrant and dynamic landscape. Food lovers will be drawn to Foodies Festival in May, the UK’s largest celebration of food and drink, while People’s Day in June is an annual free festival, featuring an exciting range of music, dance, sport and food from all around the world. In July, adrenaline junkies will feel right at home with Paddle Round the Pier, the world’s biggest free beach and water sports festival. In addition to these exciting events, you can also soak up the city’s history and heritage at the Royal Pavilion and Preston Manor. Whatever your interests, Brighton is one of the UK’s most exciting and interesting cities that is not to be missed.

Spring / Summer 2013

W&H_1_Mar13_Out & About.indd 7

- 77

08/04/2013 20:06

YOUR REVIEWS

YOUR FEEDBACK WHEN IT COMES TO RECOMMENDATIONS OF GREAT PLACES TO EAT, THERE’S NOTHING QUITE LIKE THE OPINION OF SOMEONE WHO HAS ACTUALLY SAT DOWN AND TUCKED INTO A MEAL THEMSELVES. THEY SAY EVERYONE’S A CRITIC; EVIDENTLY, THE SATISFIED PATRONS OF WHITING & HAMMOND ARE NO EXCEPTION. HERE’S WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS...

“The staff were very welcoming and I had pre-booked with a handful of unique requests, which they were happy to accommodate and had everything ready upon our arrival” (alllondonuk, 23rd January 2013)

“This large pub has fantastic views over Sussex from the garden. I eat there often and it is always a lovely experience. Others should follow their example” (CrowboroughJohn, 12th January 2013)

The Little Brown Jug, Trip Advisor

The Mark Cross Inn, Trip Advisor

“Do yourself a favour. Go and have an AMAZING MEAL in a GREAT restaurant!!!

LOVE IT LOVE IT LOVE IT!!!

We’ll be back!!! Many times!!!” (jaysum025, 3rd February 2013)

“Great service, great food and excellent location.

I will certainly be telling more people about this place and look forward to dining here again” (Candy B, 16th February 2013)

The Farm @ Friday Street, Trip Advisor

“This is certainly a hidden treasure of Brighton. I will definitely be returning to sample what looks like a fantastic afternoon tea with my fiancée” (The-Critics-choice, 14th February 2013)

Stanmer House, Trip Advisor

“The quality of the produce is superb. I only eat organic at home and choose restaurants for quality first. I will certainly be returning and I live 30 miles away! If I had a restaurant, it would be like this – and I’ve eaten all over the world” (tazxy, 8th January 2013)

“I’ve now enjoyed this great pub, its food and service on 3 occasions. Well worth a visit with a menu to suit all palates and budgets, a relaxed atmosphere and what I consider excellent value for money!”

(AndyHReading, 8th February 2013)

“The Inn is outstanding value with good locally sourced fresh produce. The menu never disappoints – their veg is cooked to perfection and fresh, their meat is always very tender, the seafood is good and fresh and their desserts are homemade. Highly recommended” (Libsquib, 27th January 2013)

The Old Dunnings Mill, Trip Advisor

The Cricketers Inn, Trip Advisor

The Chaser Inn, Top Table

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

(Jen and Wavey Davey, 15th February 2013) The Chaser Inn, Trip Advisor

Stanmer House, Trip Advisor

78 - SPRING / SUMMER 2013

W&H_1_Mar13_Your Reviews.indd 2

08/04/2013 20:22

Your reviews

“This pub has it all – location, garden, ambience, welcome, great food, friendly and efficient staff and super value for money. This is one in a million and I cannot recommend it highly enough” (agamemnon, 14th February 2013)

“Second visit and once again very nice meal, good portions, good service, lovely surroundings, can’t wait for summer to see outside. Definitely my favourite restaurant!” (Outandabouters, 13th January 2013)

The Little Brown Jug, Top Table

The Mark Cross Inn, Top Table

“As normal, the standards of presentation of the premises were exceptionally high, the staff were friendly and helpful and the food was excellent.

This is one of the best restaurants in Eastbourne for those special occasions as well as every day eating out” (Paul, 14th February 2013) The Farm @ Friday Street, Top Table

Big thanks to all our wonderful customers for such encouraging comments “Tasty food, well presented, friendly staff – had a lovely Valentines evening. The lamb valentines were exceptional, service was not hurried and the staff were attentive but not overly so” (Bighands, 14th February 2013)

“A fabulous meal, superb and attentive service, they couldn’t do enough for us. The food was great and came in huge portions, making excellent value for money and a memorable 80th birthday meal” (Ivory, 12th February 2013)

The Old Dunnings Mill, Top Table

The Cricketers Inn, Top Table

“Yummy food and fantastic company for my Birthday roast @LittleBrownJug1 today :)” (Kay Nash, @Nasher87, 17th February 2013)

“Just had amazing lunch @TheMarkCross such a nice relaxing pub.

Definitely go again!”

(Amy @Captainedspeaks, 29th December 2012)

“@farmfridayst another great meal here again...... everyone eat here it’s an awesome place!!! #PutAForkInMeIAmDone #stuffed” (Lee Jenkins @jenko79, 24th February 2013)

The Mark Cross Inn, Twitter

The Farm @ Friday Street, Twitter

“Fab, great customer service @dunningsmill providing free wifi to keep their customers happy. Take heed larger operators!”

(Food Safety Guru @foodsafetyguru1, 1st November 2012)

“Cracking meal @Cricketers_Inn tonight with my family down from Hull with #chickenfetaspinach & #venison both great” (Jon Pickering @JonPickering, 23rd February 2013)

The Old Dunnings Mill, Twitter

The Cricketers Inn, Twitter

The Little Brown Jug, Twitter

“Lovely lunch @stanmerhouse today ...... Well worth the drive #massivemenu #greatfood #decentwaitress” (simon boyd @5imon8oyd, 27th January 2013) Stanmer House, Twitter

“Lovely walk in Knole Park followed by lunch @thechaserinn lovely!”

(Lucy Saxton @Lucy_Sax, 17th February 2013) The Chaser Inn, Twitter

Spring / Summer 2013

W&H_1_Mar13_Your Reviews.indd 3

- 79

08/04/2013 20:23

Cookbook - reviews

Let them eat cake pa photo / trevor leighton

Some turn to therapy in timeS of need. otherS phone their friendS. But for queen of the kitchen, deLia Smith, there’S onLy one proven way to Lift the BLueS – cake. here She giveS uS one of her favourite recipeS to kick Start your own Baking

A hefty wedge of cake may not chase your

allowing your creative powers to come into

woes away, but football fan Delia reckons the

play, knowing all those smiles that await you,

cheap and satisfying process of baking a cake

has a kind of hidden social agenda - it’s cheaper

is a great mood lifter. With this in mind, she has

than therapy and much more pleasurable.”

brought out a special edition of Delia’s Cakes to

In these tough times, Delia believes that,

mark the 35th anniversary of the release of her

rather than reaching for shop-bought sweets,

Book Of Cakes.

it’s more important than ever to put on our

Delia’s Cakes includes some trusty favourites like old-fashioned cherry cake and coffee and walnut cake, as well as some new recipes, 90% of which can now be made using glutenfree alternatives.

“The whole affair from start to finish is about supreme unadulterated pleasure,” writes Delia of baking. “Or as someone once said, when you offer homemade cake to anyone, it never fails to put a smile on their face.

“Actually setting about making a cake,

pinnies, crack out our cake tins and begin baking.

“If I might put a positive spin on our current climate of austerity, what homemade cakes you with something really luxurious at very little cost,” she writes.

So, with Delia’s encouragement ringing in your ears, it’s time to tackle one of these tasty treats and we’ve chosen the double lemon drizzle cake, which is an old classic.

pa photo / hodder & stoughton

have got going for them is that they provide

80 - Spring / Summer 2013

W&H_1_Mar13_CookbookReview*.indd 2

08/04/2013 20:08

pa photo / dan jones / hodder & stoughton © delia smith

Cookbook - reviews

Double lemon Drizzle cake with poppy seeDs ingredients

For the syrup

Then add the butter, sugar, eggs,

the sugar and poppy seed mixture.

175g self-raising flour

Juice of 3 large lemons

lemon zest and juice and finally the

After that the cake needs to cool in

1tsp baking powder

Grated zest of 1 large lemon

poppy seeds. Now, using an electric

its tin before it can be removed and

175g spreadable butter

50g golden icing sugar, sifted

hand whisk, mix to a smooth, creamy

stored in an airtight container.

175g golden caster sugar

100g golden granulated sugar

consistency for about one minute.

Spoon the mixture into the tin, levelling

note

Grated zest of 3 large

to Finish

it with the back of the spoon and bake

This is equally good made without

lemons

1tbsp golden granulated sugar,

near the centre of the oven for 40

the poppy seeds if you prefer.

Juice of 1 large lemon

mixed with 1tsp poppy seeds

minutes or until the centre feels springy.

3 large eggs

When the cake is ready, remove

40g poppy seeds pre-heat the oven to 170°C,

the tin from the oven to a board,

gas mark 3.

then straight away mix together

Start off by sifting the flour and baking

the syrup ingredients. Next, stab

powder into a roomy mixing bowl,

the cake all over with a skewer and

holding the sieve quite high to give the

spoon the syrup evenly over the

flour a good airing as it goes down.

hot cake, then finally sprinkle with

Delia’s Cakes is published by Hodder & Stoughton, priced £25. Available now. To watch demonstrations from Delia’s Cakes, go to the Delia Online Cookery School at www.deliaonline.com

Spring / Summer 2013

W&H_1_Mar13_CookbookReview*.indd 3

- 81

08/04/2013 20:08

30 - Spring / Summer 2013

Page43.indd 2

08/04/2013 12:21

douwe egberts

Food - Favourite Dish

Finding the right blend With the ever-increasing popularity of high street coffee houses, expectations have risen significantly When it comes to the quality of coffee that patrons look for Wherever they go. to meet that demand, We teamed up With a number of different coffee suppliers, including douWe egberts professional, to give our pubs some continental flavour

T

here’s nothing quite like rounding off a delicious meal at your favourite restaurant with a rich and warming cup of coffee. Indeed,

for customers who are after a pick-me-up following a truly indulgent evening, it’s just what the doctor ordered.

In our increasingly competitive industry, pubs are looking to maximise their repertoire in order to provide customers with affordable, high quality caffeine kicks (or a caffeine-free alternative

while placing a strong emphasis on keeping

to helping establishments like Whiting

with just as much flavour). As the popularity of

up with changing consumer demands. The

& Hammond keep up with changing

espresso-based drinks grows significantly, the

brand signifies ‘quality’ to consumers and

consumer expectations,” says Marketing

challenge for publicans is to consistently serve

every piece of innovation is designed to deliver

Director, Paul Freeman. “The developing

cracking coffee, quickly and efficiently and

consistently great coffee, day in, day out.

coffee culture in the UK has challenged the

sometimes without the help of a trained barista.

Take their exceptional range of espresso

wider hospitality industry to evolve. Public

beans; a result of more than two centuries

expectations have also been raised through

of the world’s leading coffee roasters who,

of expertise from past and present Master

this and consumers’ knowledge of coffee

along with local beverage experts and

Roasters. Their finest Arabica and Robusta

has grown to match its popularity.”

distributor Adrian Mecklenburgh Drinks, have

beans are carefully selected, precision

been helping us deliver truly exceptional

blended and roasted in a slow fire to produce

ground coffee or instant, we believe that

coffee. Douwe Egberts has long been a name

a distinct range of high-quality espresso.

consumers should be enjoying consistently

Enter Douwe Egberts Professional, one

synonymous with the crème de la crème

From their rich yet perfectly balanced Intense

Paul continues: “Whether it’s espresso,

great coffee every time. By staying true to

of caffeinated concoctions and, since the

Roast delivering smooth, full bodied and well-

this, we’ve maintained Douwe Egberts as

brand’s creation back in 1753, it has become

balanced flavours, to their intense and powerful

a benchmark of quality that consumers and

one of the largest and best-selling blends in

Extra Dark Roast, which offers a passionate

operators can rely on and trust.”

Europe’s foodservice sector.

aroma of roasted almonds and fragrant spice,

Utilising its 260 years of expertise, Douwe Egberts continue to build on their heritage and the quality craftsmanship that goes into producing each one of their coffee blends,

With that, Douwe Egberts Professional and

they have added no end of flavoursome

Adrian Mecklenburgh continue to ensure that

potential to our menus across the board.

we at Whiting & Hammond have the right

“We are hugely passionate about producing quality coffee and are dedicated

tools, brands and products in place to deliver fantastic coffee all the way until last orders.

Spring / Summer 2013

W&H_1_Mar13_Coffee.indd 3

- 83

08/04/2013 20:10

Charles Best photography

ale tale

CatChing the wave While the use of local produce is paramount to our business ethos, we at W&H sometimes like to make an exception to that rule and push the boat out a little. This was quite literally the case when we hit the sandy shores of Cornwall to do business with Sharp’s Brewery, whose flagship beer, Doom Bar, has become one of the fastest growing brands in the UK

S

urf, sand and sea is generally what comes

coast has heavily influenced its support

to mind when people think of Cornwall.

of mostly coastal sporting activities such

The nation’s favourite destination for

as rowing, sailing, surfing and open water

home turf holidays has become the most iconic

swimming. Like W&H, Sharp’s continue to

hotspot for hitting the waves and experiencing

support their local rugby team (Wadebridge

the best in laid back beach culture. As it turns

Camels RFC) and football club (St Minver FC)

out, it’s also the home of one of the most

along with a wide variety of charities such as the

popular cask ales in the country.

Cornwall Air Ambulance, the RNLI, the Marine

Founded in 1994 in Rock, North Cornwall, Sharp’s Brewery has since achieved

Conservation Society, Marie Curie Nurses in Cornwall and ShelterBox.

phenomenal success, becoming the largest

In February 2011, Sharp’s were acquired

brewer of cask beer in the South West with

by Molson Coors, a £6million investment that

their most highly regarded tipple, Doom Bar,

increased the brewery’s capacity, allowing them

now one of the UK’s top three cask beer brands.

to expand their team and brew a wider variety of

Combining all the best practices from

brands. They’ve lost none of their independent

Britain’s rich brewing heritage with modern

spirit, though; initial industry fears that Doom

high spec equipment and industry leading

Bar would grow exponentially to the detriment

environmental customs, their passion is

of the brand name have proven unfounded and

producing great tasting beers of exceptional

the Cornish brewers have continued to do what

quality in a sustainable manner.

they have done best for all these years.

The brewery’s location on the North Cornish

As for the beer itself, not many people know

84 - Spring / Summer 2013

W&H_1_Mar13_Sharps Brewers.indd 2

08/04/2013 20:14

ale tale

“Although Mr ShArp wAS A nice guy And the buSineSS wAS in heAlthy growth, i wAS unconvinced thAt thiS wAS the job for Me. After the interview, Mr ShArp took Me to the pub And bought Me A pint of dooM bAr. when i tASted it i inStAntly chAnged My Mind And wAS brewing My firSt dooM within A Month” that Doom Bar is named after an infamous

instantaneous love affair that starts the moment

sandbank at the mouth of the Camel Estuary

it hits their lips, as Stuart elaborates:

in North Cornwall between Rock and Padstow

“Back then we were brewing in a year what

where many shipping vessels have been

we make in a week these days; such has

wrecked. It has certainly come a long way since

been the success of the beer. In scaling up the

then, now challenging the UK’s big players for

brewery and refining the brew, I’ve always used

the national number one cask beer spot.

my memory of that first encounter with Doom

“In 2002 I visited Sharp’s for the first time

Bar as the kind of taste experience I need to

to discuss the Head Brewer’s role,” explains

guarantee for our drinkers. For me, the recipe

Stuart Howe, Head Brewer at Sharp’s. “I was

for the success of Doom Bar is simple; it’s a

working at a much bigger brewery at the time

delicious and refreshing beer that is easy to fall

and Sharp’s was just a building site next to a

in love with and never lets you down.”

brewery about the size of a large caravan.

“Although Mr Sharp was a nice guy and

As well as over 100 quality control checks by Stuart’s team throughout the brewing process,

the business was in healthy growth, I was

each Friday Sharp’s bring in a flavour panel

unconvinced that this was the job for me. After

made up of local Doom Bar enthusiasts who

the interview, Mr Sharp took me to the pub and

have each been put through a rigorous beer

bought me a pint of Doom Bar. When I tasted it

taster training programme. These volunteers

I instantly changed my mind and was brewing

know Doom Bar inside out and are able to pick

my first Doom within a month.”

up any subtle nuances in the beer which, when

Fans of Doom Bar will know the

addressed, guarantees that the beer leaves the

Spring / Summer 2013

W&H_1_Mar13_Sharps Brewers.indd 3

- 85

08/04/2013 20:15

86 - Spring / Summer 2013

Page86.indd 2

08/04/2013 11:28

ale tale

brewery tasting great each time.

Such dedication to brewing and brewing alone is a key ingredient to their success. Leaving the hospitality side of things to us, Sharp’s don’t own or operate any pubs, which means that they are able to concentrate on brewing and delivering beer in a consistently great manner.

Maintaining a ‘Grain to Glass’ quality approach from the ingredients they buy to the support they offer pubs, Sharp’s beer stands a much higher chance of reaching the consumer tasting as it should – consistently delicious.

Of course, that’s not to say that they keep clear of the foodie landscape altogether. On the contrary, they are renowned for working collaboratively with top regional chefs, initially partnering with Rick Stein on Chalky’s Bite, which has won no less than five World Beer Awards. More recently, Stuart has worked with near neighbour Nathan Outlaw to come up with some wonderful pairings for beer and food events at Nathan’s Michelin starred restaurant at the St Enodoc Hotel in Rock.

Furthermore, in 2012 the Connoisseur’s Choice range of premium bottled beers was launched and is now served at some of the best restaurants in the country. This selection

“Back then we were Brewing in a year what we make in a week”

is designed to drink alongside quality food and has received a number of international accolades to date. Already this year, Sharp’s beers have won four medals at the International Brewing Awards, including gold for the Connoisseur’s Choice Spiced Red and Sharp’s Cornish Coaster.

Like many of the suppliers we work with, there are notable parallels to both companies’ stories. In less than 20 years, Sharp’s have grown from a small local brewery to having their beers sold in over 2,000 pubs around the country. And yet, like us, they are always keen to hold onto their foundations. Be it hitting the beach, catching a wave or soaking up the sun in their hometown of Rock, they continue to produce a number of naturally excellent beers that are taking the UK by storm.

“Doom Bar is simple; it’s a Delicious anD refreshing Beer that is easy to fall in love with anD never lets you Down”

Spring / Summer 2013

W&H_1_Mar13_Sharps Brewers.indd 5

- 87

08/04/2013 20:15

Untitled-12 1

05/04/2013 16:00

food & drink Apps

iEat, Therefore I Am Whether you’re looking for the best restaurants to try in your local area or fancy yourself as a bit of a Wine Wizard, your smartphone provides a Wealth of appetising Wonders conveniently carried in your pocket. We take a look at some of the hottest apps that are currently causing a stir in the foodie World

Foodspotting

Foursquare

By Foodspotting, Inc

By Foursquare Labs, Inc

As the leading app for finding and rating restaurants and dishes all over the UK, this is far more than just your run-of-the-mill pub guide.

Allowing you to share photos of your favourite hotspots and most desirable dishes, you can get involved with a whole community of food lovers, gaining an inside view of where’s best to wine and dine anywhere in the country.

Think of it as Facebook for foodies.

Become one of over 30million people who use Foursquare to make the most of where they are. With the official app, you can keep the most recent offers, deals and tips on where’s best to eat right in your pocket. Check in to remember the places you’ve been, receive personalised recommendations based on your previous searches and view other users’ comments and ratings to truly get the most out of where you’re eating.

toptable

iBBQ

By OpenTable, Inc

By EBLEX

With the official toptable app, making a booking at your favourite W&H restaurant has never been easier. In addition to finding information on over 4,000 eateries in the UK, you can also earn dining points to pay for meals at toptable restaurants and access thousands of special offers, making your night out as affordable as it is enjoyable.

Fire up your summer with iBBQ, the handy grilling gadget for any budding outdoor cook. Whether you’re after the nearest Quality Standard accredited butchers to get your meat from or looking for the most ideal locations to host your cookout, this brilliant barbie guide has most certainly got you covered.

Bacon Alarm Clock

Vivino Wine Scanner

We’ve all been woken up by the blissful sounds and aromas of breakfast cooking away in the kitchen on a Saturday morning. With the Bacon Alarm Clock, you can enjoy a sizzling selection of sounds and songs every day of the week, making moody Monday mornings a thing of the past. Just don’t forget to actually go to work!

Never forget the name of your favourite wine again with the Vivino Wine Scanner. By simply taking a photo of the bottle you enjoyed the night before, your selection will be matched against a database of over 500,000 wines, or by a Wine Recognition Team who will do it for you. Whatever your tipple, you’ll sound like a pro in no time at all.

By Apptacular Labs, Inc

By Vivino ApS

Mixologist™

By Digital Outcrop Shake things up with this suave and sophisticated mini mixer.

Featuring a comprehensive library of classic cocktails and lesser known blends, you can show off your talents as a Cosmo connoisseur with the help of some handy recipes, measurement guidelines and tricks of the trade. Give it a whirl, shaken or stirred.

Spring / Summer 2013

W&H_1_Mar13_Apps*.indd 3

- 89

08/04/2013 20:16

gadgets

Go, Go GadGet

kitchen

If you’re lookIng for the latest In culInary technology to help enhance your cookIng, look no further than these nIfty numbers. from tasty test-tubes to what can only be descrIbed as the ultImate rollIng pIn, peter JenkInson takes a look at some of the coolest kItchen gadgets currently avaIlable on the market While you slave over that hot stove, you may decide your kitchen is in need of a couple of quirky, colourful and useful additions. There are no electric can openers or other such Eighties paraphernalia here. This selection of six is a combination of form and function that won’t be consigned to the back of a drawer within a week of purchase.

Rounded revolution – Spoutnik

s

£179 from www.fagor.co.uk

A few decades ago, the microwave helped to transform the way we cook and eat. This new 700W microwave is one of the most innovative designs to date. Available in green, purple or blue, the see-through spherical dome can hold a wide range of dishes and gives you a 360-degree view of the cooking process.

s

Flat out - Bakeball Bat £15 from www.suck.uk.com

This may be an over-the-top approach to the humble task of rolling out your dough, but this is sure to make a great addition to your kitchen.

It’s certainly one way to ensure no one complains about your cooking skills and it makes a great unique gift for sport fans.

90 - Spring / Summer 2013

W&H_1_Mar13_Gadgets!.indd 2

08/04/2013 20:18

gadgets

s

Being attached Spiderpodium Tablet £24.99 from www.firebox.com

Put your iPad in this arachnid-style gadget so you can lean it on any work surface or wrap it around a cabinet handle for the perfect view. Its non-slip legs and durable form make it a must-have - it’s ideal for following online recipes hands-free.

Get cooking - Scientific Spice Rack

s

£19.99 from www.firebox.com

s

Fill up these five test-tubes with your seasonings and spices for a laboratory look in the kitchen. The set comes complete with silicone stoppers to keep the contents fresh and 36 easy-peel, re-usable labels. They’re stylish and practical for the ‘scientist’ in your life.

Light fry - Tefal Actifry

£199.99 from www.homeandcook.co.uk Cook up delicious crispy fries and roast potatoes inside this marvellous machine. It needs only a spoonful of oil, making it a healthier way to feed the family. And its talents don’t stop there.

The included cookbook will guide you on how to create puddings and stir-fries, with ideas for meat, fish and vegetables, too.

s

Perfect balance Heston Orb Scales

£39.99 from www.salterhousewares.com With these good-looking kitchen scales out on display, you’ll likely be more inclined to do some baking. You can measure multiple ingredients in the same bowl with the ‘zero’ function, and it has an aquatronic feature for liquids - with all the measurements read out on a rather decent backlit LCD display.

Spring / Summer 2013

W&H_1_Mar13_Gadgets!.indd 3

- 91

08/04/2013 20:18

Untitled-12 1

05/04/2013 16:03

LAST ORDERS PLEASE

Dear readers, Hopefully you’ve enjoyed the first edition of our new W&H Gastro magazine. The plan is to release a new issue four times a year with the changing of the seasons, so for future editions we’d love to have any comments from you about W&H that we could include.

We’ve really enjoyed putting the magazine together; it has actually helped us to focus on our future events through the coming months.

The big change for us this year is that we’ve introduced more beer festivals at the sites, finishing off the season with an Oktoberfest at the Little Brown Jug in October. We have done this purely due to popular demand and if I was to say I wasn’t worried about doing it more than once, it would be a lie, so here’s hoping that doing two at some of the sites won’t dilute the fun.

For the first time last year, we went to numerous food festivals with our produce and it proved a very successful move. It wasn’t all about just selling the produce that we make; our main reason for the food festivals was to spread the word about our family business and, because we were received so well, we intend to be out at some of the popular food festivals again this year.

It’s been a tough start to the year with the unprecedented cold weather, which does have an impact on our business. I can remember March last year being 23 degrees with all the gardens packed and the pubs absolutely flying. In comparison, this year in March I was helping the chefs at the Little Brown Jug push cars up the hill outside the pub in the snow.

So, let’s keep our fingers crossed for a great summer – we’re long overdue one!

So, what are our future plans, I hear you

PETE SHEPHERD

A WORD FROM THE TOP

saying? It’s a big year for W&H as it’s our 10th anniversary (with a party at the Chaser planned on August 17/18) and we would love to be adding another site to our little family sometime during the year, so watch this space.

I thought it was wonderful news to see the Chancellor finally scrapping the duty escalator on beer; this was truly stifling the industry. I found it quite astonishing to read that the tax on alcohol had gone up nearly 50% in five years; it doesn’t take a genius to work out how unsustainable that is. I will add that the tax relief was only applied to beer, so wines and spirits were still hammered in the budget.

The next big task for the hospitality industry is surely to follow suit with most of Europe and reduce the VAT. Countries like France, Germany and Ireland have all done this, which has helped create thousands of jobs. I do hope George Osborne is listening as we all know that creating jobs in the current

downturn is key and one thing you can say about this wonderful industry of ours is that we need people to make it work.

I’ll finish off by saying that I’m extremely proud of the people who work for W&H. Without good people, we as a company would struggle to give our customers a wonderful experience. I’ve been lucky enough to attract some fantastic people, some of which are unsung heroes and truly the lifeblood of the company. So, it’s a big THANK YOU to all the teams and, of course, to our customers, for getting us to where we are today.

As they say, “I’m off to the pub”.

See you in the summer

Brian Keeley Whiting MD

SPRING / SUMMER 2013

W&H_1_Mar13_Last Orders*.indd 3

- 93

08/04/2013 20:19

Untitled-12 1

05/04/2013 16:04

OUR SUPPLIERS

THREE CHANCES TO WIN! WIN! WIN!

THIS IS WHERE YOU HAVE THE OPPORTUNITY TO EXPERIENCE A FANTASTIC DINING EXPERIENCE AT A WHITING & HAMMOND RESTAURANT OF YOUR CHOICE – ON THE HOUSE! IN FACT, BELOW ARE DETAILS OF THREE COMPETITIONS WHERE EACH OF THE WINNERS WILL BE WINED AND DINED BY OUR FABULOUS STAFF ABSOLUTELY FREE

QUESTION TIME

enter by post or email can be found at the

HOW TO ENTER

For our first competition, we’re offering a

bottom of this page.

For the Question Time competition

three-course meal for four people, including

(which needs three answers) and the Write

two bottles of house wine. To snap up this

WRITE TO WIN

amazing prize, we’re looking for the correct

For our second offer – a three-course meal for

email details plus your name, address,

answers to the following three questions

two, including a bottle of house wine – we’ll be

contact phone number, and preferred W&H

relating to all things W&H:

looking for the best letter, as decided by Whiting

venue, to office@whitingandhammond.

& Hammond, to feature in a future issue of our

co.uk Make the subject line ‘W&H Gastro

IN WHAT YEAR DID WHITING & HAMMOND’S

magazine. If you’ve had a great W&H experience

Mag Competition’. Alternatively,

FLAGSHIP PUB, THE CHASER INN, OPEN ITS DOORS?

recently that you’d like to share with us, simply

send the same details to The Little Brown

jot it down and post it or email it to the address

Jug, Chiddingstone Causeway, Tonbridge,

at the bottom of the page.

Kent, TN11 8JJ.

TWO OF OUR PUBS HOST THEIR ANNUAL BEER FESTIVALS IN JUNE. WHICH ONES ARE THEY?

to Win competition (which needs a letter),

TASTY TWEET

FOR THE TASTY TWEET

WHAT TWO SERVICES OFFERED AT STANMER HOUSE

Our third and final contest is simple – all

just follow @Whiting_Hammond and you’ll

SET IT APART FROM OUR OTHER VENUES?

you have to do is follow us on Twitter! For

automatically qualify for the competition.

your chance to win a three-course meal for The answers to all three questions can be

two, including a bottle of house wine, just

found somewhere in this magazine, so get

follow @whiting_hammond and you will be

reading and start winning! Details on how to

automatically entered into the prize draw.

CLOSING DATE FOR ALL THREE COMPETITIONS IS WEDNESDAY 31ST JULY 2013.

The winners will be drawn at random, or by Whiting & Hammond on the Write to Win, and

unlikely event that the prizes as stated above are not available, Whiting & Hammond

the editor’s decision is final. The prizes are as stated above and cannot be substituted,

reserves the right to offer a prize of similar value.

with the exception of soft drink alternatives to alcohol. Meals must be taken within three months of the winners being notified and may not be booked for public holidays. Dates

If you do not wish to be contacted in the future by Whiting & Hammond or any other affiliated

will be at the discretion of W&H. No cash prize alternatives will be offered. Winners

brand, please send an email stating this to office@whitingandhammond.co.uk, making the

may be asked to take part in publicity photos relating to the competitions. Terms and

subject ‘W&H Gastro Mag Competition’. Alternatively, state this in written correspondence

conditions apply. If full contact details are not supplied, your entry will be invalid. In the

addressed to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ.

SPRING / SUMMER 2013

W&H_1_Mar13_Competitions.indd 3

- 95

08/04/2013 20:20

OUR CONTACTS

MAKING THAT BOOKING

Now that we’ve whetted your appetite about the delights of visiting a W&H establishment, you’re no doubt wondering how you can reserve a table or organise a special occasion at one of our seven award winning pubs.

No problem – here are the names and numbers you’ll need

THE LITTLE BROWN JUG (HEAD OFFICE) Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ Manager: Tyson Marshall • Head Chef: Neil Haywood Tel: 01892 870 318 • Email: enquiries@thelittlebrownjug.co.uk • Website: www.thelittlebrownjug.co.uk

THE CHASER INN

THE MARK CROSS INN

THE CRICKETERS INN

Stumble Hill, Shipbourne,

Mark Cross, Nr Tunbridge Wells,

Wrotham Road, Meopham,

Tonbridge, Kent, TN11 9PE

East Sussex, TN6 3NP

Gravesend, DA13 0QA

Manager: Paul Roser

Manager: Ash Baldwin

Manager: Paul Giles

Head Chef: Jody Shaw

Head Chef: Peter Napier Clark

Head Chef: Laura Baker

Tel: 01732 810 360

Tel: 01892 852 423

Tel: 01474 812 163

Email: enquiries@thechaser.co.uk

Email: enquiries@themarkcross.co.uk

Email: enquiries@thecricketersinn.co.uk

Website: www.thechaser.co.uk

Website: www.themarkcross.co.uk

Website: www.thecricketersinn.co.uk

THE OLD DUNNINGS MILL

THE FARM @ FRIDAY STREET

STANMER HOUSE

Dunnings Road, East Grinstead,

15 Friday Street, Langney,

Stanmer Park, Brighton, East Sussex, BN1 9QA

West Sussex, RH19 4AT

Eastbourne, BN23 8AP

Manager: Simon McLoughlin

Manager: Janet Webb

Manager: Paul Worman

Events Manager: Rebecca Weller

Head Chef: Steve Ednie

Head Chef: Glenn Day

Head Chef: Richard Simmonds

Tel: 01342 326 341

Tel: 01323 766 049

Tel: 01273 680 400

Email: enquiries@theolddunningsmill.co.uk

Email: enquiries@farmfridaystreet.com

Email: enquiries@stanmerhouse.co.uk

Website: www.theolddunningsmill.co.uk

Website: www.farmfridaystreet.com

Website: www.stanmerhouse.co.uk

WORKING FOR US At Whiting & Hammond, we’re always looking for friendly, enthusiastic and hardworking additions to our team. If you feel you’ve got what it takes to work for us, get in touch by contacting Terry Turner at terry.turner@whitingandhammond.co.uk Full details of jobs currently available can be found at www.whitingandhammond.co.uk

96 - SPRING / SUMMER 2013

W&H_1_Mar13_Personal Contacts*.indd 2

08/04/2013 20:21

CUT ALONG THIS LINE

OVER TO YOU

AT WHITING & HAMMOND, WE LOVE TO HEAR WHAT OUR CUSTOMERS THINK AND ARE ALWAYS LOOKING FOR NEW WAYS OF MAKING OUR SERVICE EVEN BETTER. IF YOU’VE VISITED ONE OF OUR SEVEN AWARD WINNING PUBS, WE’D LOVE TO HEAR FROM YOU! All you have to do is fill out the following form and, to show our appreciation, you will be automatically entered into a prize draw to win a bottle of Laurent Perrier Champagne! To be eligible for the draw, we will need your email address.

What do you think we could do to make your next visit even more enjoyable?

Which of our pubs did you visit (please tick as appropriate): The Chaser Inn The Old Dunnings Mill The Mark Cross Inn Your det ails:

The Little Brown Jug

Title:

The Farm @ Friday Street

Name:

The Cricketers Inn

Address:

Stanmer House

CUT ALONG THIS LINE

How would you rate your visit in the following five categories (please circle as appropriate):

Postcode:

Service:

Excellent

Very good

Good

Fair

Poor

Food:

Excellent

Very good

Good

Fair

Poor

Drink:

Excellent

Very good

Good

Fair

Poor

Decor/ambience:

Excellent

Very good

Good

Fair

Poor

Location

Excellent

Very good

Good

Fair

Poor

Outdoor facilities: Excellent

Very good

Good

Fair

Poor

Based on your visit, how likely would you be to recommend the pub to a friend or family member (please circle as appropriate): Definitely

Very likely

Quite likely

Maybe

Definitely not

Based on your visit, how likely would you be to come again (please circle as appropriate): Definitely

Very likely

Quite likely

Maybe

Definitely not

The winner will be selected at random and the editor’s decision is final. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. No cash prize alternatives will be offered. Winners may be asked to take part in publicity photos relating to the competitions. Terms and conditions apply. If full contact details are not supplied, your entry will be invalid.

In the unlikely event that the prizes as stated above are not available, Whiting & Hammond reserves the right to offer a prize of similar value.

W&H_1_Mar13_Over To You Feedback*.indd 3

Tel: Email: We hope you enjoyed your visit to Whiting & Hammond and look forward to seeing you again soon!

To enter, simply tear out this page, fold in half so the address overleaf shows, stick it together, add a stamp and pop in the post.

Another option is to put this page into a stamped, addressed envelope.

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, making the subject ‘W&H Gastro Mag Feedback Form’.

Alternatively, state this in written correspondence addressed to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ.

PLEASE SEE OVERLEAF FOR DETAILS OF WHERE TO SEND YOUR COMPLETED FORM THANK YOU FOR YOUR FEEDBACK!

08/04/2013 20:24

CuT ALoNg This LiNe foLd here

The Little Brown Jug Chiddingstone Causeway Tonbridge Kent TN11 8JJ

W&H_1_Mar13_Over To You Feedback*.indd 4

CuT ALoNg This LiNe

Postage stamp required

08/04/2013 20:24

W&H_1_Spring_Summer_Cover.indd 2

08/04/2013 17:25

GASTRO

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

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

WIN WIN WIN! Three chances to enjoy mouthwatering meals for you and your friends

AMBITIOUS APPETITES

How two hungry young men started a pub group that just keeps growing

IT’S A DATE

Don’t miss top attractions and events at your favourite local pubs

FROM GRAPE TO GLASS

Follow the fascinating journey of our remarkable Prosecco wine

HESTON ISSUE 1 SPRING/SUMMER 2013

W&H_1_Spring_Summer_Cover.indd 1

GENIUS OR SHOWMAN?

SEVEN WONDERS OF WHITING & HAMMOND

Take the tour of each of our wonderful pub restaurants

08/04/2013 17:22