FR EE •F •F
e FR Th SE EE • On U • F R O REE HREE • F
E RE
GASTRO
EE •F E RE
•F
R
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
FISHY BUSINESS
SPY VALLEY WINES
The family dynasty that is Sankey’s
The Kiwi vineyard with an undercover connection
FOOD OF LOVE
FIT FOR A KING
Treat that someone special to a W&H Valentine’s meal
Why Greene King are still at the top of their game
SPRING EATING
HEALTH TECH
Our guide to the best food, products and experiences
Apps and gadgets to help you stay in shape
DISHES FROM AROUND THE WORLD
We compile an A-Z from 26 different countries
ISSUE 4 SPRING 2014
W&H_Iss4_Spring14_CoverSet.indd 1
ROSEMARY SHRAGER
“I try to make people laugh and take the fear out of cooking”
17/01/2014 15:31
W&H_Iss4_Spring14_CoverSet.indd 2
17/01/2014 15:32
PHOTOGRAPH: SAM YARDLEY
WELCOME
What’ll it be, then?
W
elcome back for a fourth helping of
Gastro. This issue takes us up to the first anniversary since we started the magazine, which we are incredibly proud of. Rather fittingly, our recent nomination at the Budweiser Budvar Top 5O Gastro Pub Awards for Best Business Innovation is a true testament to the positive response we’ve had so far. At the time of going to print the ceremony was yet to take place. More about this on our news page – fingers crossed! In the meantime, we’ve got a tremendous edition for you this season. To kick things off, we catch up with Rosemary Shrager, Tunbridge Wells’ resident chef, who tells us all about her pantomime experiences in Windsor, I’m a Celebrity and her love of all things foodie, making for a terrific read. You’ll find all our usual features here as well. Get acquainted with Whiting & Hammond by catching up on the latest news and meeting our team as we give you the lowdown on each of our seven venues (soon to be eight!). Whether you’re planning your wedding or looking for the perfect location to build
your business, our seventh venue, Stanmer House,
In addition to our usual seasonal produce
can help, and you can also mark your calendars with
roundup, we’ll be guiding you through the latest in
our listings page of upcoming events.
food and drink products, courses and experiences
Join us as we head down under with Bibendum
not to miss over the coming months, as well as
Wines to Spy Valley in New Zealand for our
taking you on a first-class gourmet trip around
customary wine tour. You’ll also learn all about the
the world to sample delicacies from 26 different
history of Greene King, one of our leading beer
countries. While you’re at it, why not brush up
suppliers who have been at the top of the brewing
on your foodie knowledge with a selection of fun
industry for over two centuries.
facts and trivia?
As always, you can try your hand at some of
All this and more unfolds over the following
our dishes at home and get inspired to stay in
pages, so what are you waiting for? Dish up, tuck
shape with our assortment of healthy eating
in and enjoy!
apps and gadgets. Also, get to know some more of our suppliers as we introduce you to Sankey’s
Cheers,
fishmongers in Tunbridge Wells and Salcombe Dairy in East Peckham. If you’re looking to spoil the one you love this Valentine’s Day, you’ll find our sampler menus for the big night and all the information you need to book a table. And don’t forget, Mother’s Day is
Brian Keeley Whiting MD
coming up too - make sure you secure your place so that she can really sit back and relax.
P.S. My usual final thoughts can found on p. 97
SPRING 2014
W&H_Iss4_Spring14_Welcome.indd 3
- 03
17/01/2014 13:43
Untitled-2 2
16/01/2014 12:48
Untitled-2 3
16/01/2014 12:48
Contents
20 26 32
34
75 08 - FRONT OF HOUSE
28
Catch up on the latest W&H news
- SEASON’S EATINGS The best foodie products, trips and experiences
- OUR A-Z OF DISHES Discover the delicacies of 26 different countries
- THE SEVEN WONDERS OF W&H Get to know our award winning pubs
11
30 - CREAM OF THE CROP
53 - LOYALTY CARD
- EVENTS LISTINGS Dates to remember for your 2O14 calendar
18
- THE SPY WE LOVE We take a trip to Spy Valley Wines in New Zealand
56 - ALL HAIL THE KING
- LOVE ON THE PLATE Rosemary Shrager on cooking and celebrity chefs
20
- FOODIE FACTSHEET Tantalising trivia that will astonish and amaze
39
- MEET THE TEAM Introducing a key member of the W&H family
26 - MY FAVOURITE DISH
- VALENTINE’S DAY AT W&H Don’t miss out on booking a romantic meal with us
41
62 - RULES OF THE GAME
Our team’s top picks from the W&H menu
Fresh produce, dishes and ingredients to savour
34
45
arn points and sa e money on your final bill
Greene King Brewery continues its majestic legacy
61
Try your hand at this delicious guinea fowl dish
06 - SPRING 2014
W&H_Iss4_Spring14_Contents.indd 6
17/01/2014 13:27
80 - PACKING A PUNCH Punch Taverns help with our eighth venue
83
- LEADING THE CHARGE Introducing the new electric BMW i3
85 - APPY EATER How your smartphone can help you stay in shape
86
56
- EAT YOURSELF HEALTHY Our usual roundup of gadgets
88 - YOUR FEEDBACK
Deputy Editor – Frederick Latty atty onemediauk.co.uk Publishing Director – Nick Moore nmoore@onemediauk.co.uk Designer – Tim Feeley tfeeley@onemediauk.co.uk
91 - WIN A MEAL FOR FOUR
Junior Designer – Xela Ruy xruy@onemediauk.co.uk
93 - YOUR LOCAL NEEDS YOU Do you have what it takes to work with us?
67
Editor – Richard Moore rmoore@onemediauk.co.uk
What you’ve been saying about our pubs
Your chance to enjoy a complimentary Sunday lunch
68
GASTRO
97 - LAST ORDERS Final thoughts from MD Brian Whiting
98
- MAKING THAT BOOKING Names and numbers you’ll need to get in touch
Production Coordinator – Phil Glover pglover@onemediauk.co.uk Commercial & Digital Marketing Manager Laura Plane lplane@onemediauk.co.uk Commercial Manager – Clara Higgs-Prosser chprosser@onemediauk.co.uk Contributors Sean Aidan Cristian Barnett David Bartholomew Kim Brett Paul Fletcher Penny Ireson Manu Palomeque Peter Sheppard Val Thacker Lee Wells Sam Yardley
71 67 - SPRING INTO STANMER Our seventh and grandest venue has it all
Cover Photograph: David Bartholomew
68
- CATCH OF THE DAY Sankey’s Fishmongers keep it in the family
71 - TO MARKET, TO MARKET Support local traders with this handy listings page
75 - THE PROOF IN THE PUDDING Salcombe Dairy indulges our sweet tooth
76 - SOCIAL SNAPSHOTS The Roux Brothers return to Shipbourne
ONE MEDIA AND CREATIVE UK LTD Longford House, 19 Mount Ephraim Road, Tunbridge Wells, Kent TN1 1EN 01892 779 650 • www.one-media.co Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited material or the return of these materials whilst in transit.
SPRING 2014
W&H_Iss4_Spring14_Contents.indd 7
- 07
17/01/2014 13:29
NEWS
FRONT OF HOUSE OUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H
PAUL FLETCHER
INNOVATIVE AWARDS
n the first of our award stories, Gastro maga ine has been nominated for usiness nno ation of the Year at the udweiser ud ar Top Gastro ubs . The awards, which are judged by a panel of industry e perts, take place on anuary at the ermitage Road ar Restaurant in itchin, ertfordshire, where we will go head to head with The attlesteads ar Restaurant in orthumberland and agle hild in ancashire. www.top5Ogastropubs.co.uk
BEAUTIFUL NIGHT taff from The ld Dunnings ill and The arm riday treet attended the eautiful outh wards for cellence . early guests were present at the ceremony, which was hosted at The elbridge otel in West usse . The ld Dunnings ill was highly commended in the la our of the outh ast category and The arm for Tourism ub of the Year. or a range of pictures from the e ening, head to p. . www.beautifulsouthawards.co.uk
The ittle rown ug was named est amily Dining Venue at the ent ife and ent on unday ood and Drink wards. eld at The Tudor ark otel in aidstone, the awards showcase the best of what the county’s food and drink industry has to offer and recognise its high standards. rian Whiting says t’s great for the team to ha e all their hard work and effort recognised with this award. www.kent-life.co.uk
LEFT TO RIGHT: TURRLOO PARRETT OF EASTWELL MANOR (SPONSOR), CAROL LYNCH (CATEGORY JUDGE), NEIL HAYWOOD (HEAD CHEF), JON GAIN (SOUS CHEF), ALEX WHELPTON (ASSISTANT MANAGER), ANDY MUTTER (DEPUTY MANAGER) ALL FROM THE LITTLE BROWN JUG
PHOTOGRAPHS: MANU PALOMEQUE/KENT LIFE/WWW.KENT-LIFE.CO.UK/TWITTER: @KENTLIFE
BEST OF KENT
08 - SPRING 2014
W&H_Iss4_Spring14_Frontofhouse.indd 2
17/01/2014 13:33
NEWS
BUDDING CHEFS
LEFT TO RIGHT: JAMES MOYLE-ROSSER (EXECUTIVE CHEF), NEIL HAYWOOD (HEAD CHEF, THE LITTLE BROWN JUG), CALLUM SMITH (GRADUATING APPRENTICE), TYSON MARSHALL (MANAGER)
The first year of the Whiting & Hammond apprenticeship scheme has been a resounding success, culminating in the presentation of a commemorative company award to each of the six qualifying apprentices – a chef’s knife with a personal inscription. mong the winners was allum mith, graduating apprentice at The Little Brown Jug, who received his award from Executive hef ames oyle Rosser, accompanied by supporters eil aywood and Tyson arshall, ead hef and anager at The ittle rown ug
AND THE WINNER IS...
ILL SM ING 2013 £49.95 NN T IGH DUEVE MENU DN OLD AR’S LY AT MI BB THENEW YE & BU
respecti ely. The fi e other apprentices are raig awkes from The ricketers nn, Toby awyer and Da id Goo ee from The ld Dunnings ill, atthew ask from The arm riday treet and Toby Warren from The ark ross nn allum says The work has been tough, which makes me all the more proud to have completed the apprenticeship and to have been recognised with this award. Having recently graduated from the scheme, my career is going from strength to strength and I really appreciate the opportunity that W&H have given me to gain a professional
MURDER AT STANMER
2013 NU 5 E ME £69.9 ’S EV BBLY YEAR & BU NEW URSES
URSES
5 CO
S TA RT E R S
5 CO
Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crisp Chicken liver & foie gras parfait – orange marmalade – toasted brioche Goat’s cheese, spinach, beetroot & sundried tomato terrine – savoury – raspberry vinaigrette biscuit
Tuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds Beetroot tarte tatin – – toasted pine nuts candied walnuts – dill & green peppercorn dressing – watercress salad
BUCKS FIZZ SO RBET
MAINS
Pan seared Barbary duck breast – potato & leek – buttered winter greens rosti – roasted baby turnips – sticky honey duck jus Pan roasted Lamb cutlet with sage, apricot & pancetta – duck fat potato fondants – Stuffed plum vine tomato – confit lamb shoulder croquet Parmesan crust – rich with baby spinach & province & green olive parsley, sauce ‘Surf & turf’ – Marinated pork tenderloin with – pickled cucumber, mouli honey & carrot salad – lemongrass & five spice, roasted scallops sticky rice cake Pan fried monkfish tail wrapped in Parma ham – artichoke & borlotti – roasted red & yellow beans – Crushed new peppers potatoes – cep mushroom Wild mushroom & tarragon veloute suet pudding with red – caramelised chicory wine sauce – shallot & roasted cherry tomatoes tartan
GLASS OF FIZZ O N A R R I VA L
S TA RT E R S
Coquilles St. Jacque – chanterelle mushrooms King scallops sautéed and served in the shell, and with a herb crumb topped with & creamy mashed potato Braised pig cheek & William pear terrine – with granary toast & green tomato Forest mushroom & chutney crème fraiche soup – with a fresh rosemary South coast crab, tiger cob mayonnaise with Avrugaprawn & avocado tian – bound with lime & chilli homemade caviar Pearl barley & Brighton beet root crisps finished blue cheese risotto – with thyme roasted root vegetables & with white truffle oil
FISH COURSE Scottish smoked salmon
MAINS
& dill parfait – Set with
clarified lemon butter
& capers
Trio of game – pheasant glazed duck breast, game & smoked bacon pie with wild honey & crushed Scotch egg, roast shallots & celeriac purée with peppercorn Seared Fois gras – with game jus green beans & potato medium rare British fillet steak medallion, terrine garlic tossed Corn fed chicken breast – with wild mushroom creamy truffled leeks farce, fondant potato, & crispy sage Pumpkin & Amoretti pecorino & sage pesto ravioli – in a twice cooked vine tomato sauce with shaved Roasted red pepper Wellington with courgette & brie with celeriac garlic gratin mousseline – & fine green beans Whole grilled lemon sole – prawn & chervil butter – Fondant potato, pea & cockle fricassee
In our last edition we offered all our readers the chance to win a complimentary meal for four at one of our venues £49 .95 on New Year’s Eve. We received a lovely email from Steven £69 Sparks in Brighton about his ‘fantastic afternoon’ at Stanmer ouse for his son’s first birthday. or their winning ew Year’s Eve celebrations, Steven and three guests enjoyed a Congratulations Steven, we’re glad fi e course meal worth at tanmer, plus hampagne the day was a success and hope you enjoyed your complimentary meal on arrival. See p. 91 for our latest competition. D E S S E RT S Ginger biscuit base keylime
pie – lemon sorbet - sweet strawberry coulis Spiced apple & pecan nut flapjack crumble – mascarpone & vanilla Warm treacle tart – cream Kenyan coffee bean ice cream Sticky toffee pavlova – honeycomb praline Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery
TEA OR COFFEE SERVED WITH PETIT FOURS
5 COURSES & GLASS OF BUBBLY AT MIDNIGHT INCLUDES DISCO UNTIL 1AM
BAR TICKET £15 PER PERSON S
TO BOOK
T: 01342 326341
Per Person
£10 per person required to booking, then full payment secure your and menu choices no later than 3 weeks prior to the event
Includes a glass of bubbly at midnight and nibbles
Dress Code: “Black
Tie or Smart Dress’’
The Old Dunnings Mill, Dunnings Road, East Grinstead, Kent RH19 4AT Email: enquiries@theolddun ningsmill.co.uk Web: www.theolddunnings mill.co.uk
D E S S E RT S
Classic crème brûlée – Madagascan vanilla infused set custard Poached winter fruit tart – Pastry tart filled winter fruits finished with a Champagne foamwith crème patisserie and poached Moelleux au chocolat – A gooey melting salted pudding served with caramel centered chocolate a crème fraiche sorbet Pistachio Bomb – Pistachio mousse filled with a passion fruit and amaretto coulis Sussex cheese selection jelly, apple sorbet and – Selection of our finest Sussex cheeses with a celery pickled walnuts Baileys & white chocolate Cheesecake – Served and raspberry glaze with a popping candy tuille
5 COURSES & GLASS OF BUBBLY
.95
£25 per head deposit payment due 3 weeksto secure your table with full before. All tables to pre-order at least 7 days in advance. We don’t include charge as we feel this is should be left up to a service you.
TO BOOK
T: 01273 680400
Gastro_NYE_Section_P23
_P29_Sept_2013*.indd
Per Person
Stanmer House, Stanmer
Park,
Brighton, East Sussex BN1 9QA Email: info@stanmerhouse.c o.uk Web: www.stanmerhouse.c o.uk
SUMMER / AUTUMN
89
qualification at the same time as being employed and paid.” The W&H apprenticeship scheme was formed over a year ago with the help of the National Apprenticeship Service and is run in house by the nationally accredited traight A Training Group. Based throughout the W&H group, this year’s apprentices have already begun their training, which takes place on the job in each kitchen. or more information on how to get in ol ed in our apprenticeship scheme, head to p. 93
2013
- 27
09/10/2013 12:43
There was no shortage of shady characters and hapless victims in attendance for our first murder mystery night at Stanmer House. The evening, which included a drinks reception and four-course meal, was a sell-out and a great success. Our enthusiastic customers entered into the spirit of the event, donning fancy dress and getting into character to solve a gruesome crime. We will look to host another evening again soon. Watch this space...
SPRING 2014
W&H_Iss4_Spring14_Frontofhouse.indd 3
- 09
17/01/2014 13:34
Untitled-2 2
16/01/2014 12:49
SevenWonders THE
OF WHITING & HAMMOND
We introduce you to our pubs and restaurants... soon to be eight! Photography by Sam Yardley
THE CHASER INN Location: Shipbourne, Kent Opened: Summer 2003 Indoor covers: 149 Outdoor covers: 104 Ales: 5 Staff: 48 Additional features: Three open log fires and one log burner
Social media feedback from our customers:
Fun fact: The only pub in Kent to have its own currency in the form of ‘Shipbourne Pounds’
“The food was among the best we’ve had anywhere... absolutely delicious. Thoroughly recommended!!!” “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” “The food is always excellent at the Chaser Inn. The staff are friendly and welcoming and the atmosphere is good. A thoroughly enjoyable experience is always had by the whole family!” “A great place for children, family and pets. I will be visiting here for years to come with the same guests I am always with as they love it as much as I do”
SPRING 2014
W&H_Iss4_Spring14_OurPubs*.indd 3
- 11 17/01/2014 13:46
THE OLD DUNNINGS MILL
Social media feedback from our customers:
Location: East Grinstead, West Sussex Opened: October 2004 Indoor covers: 150 Outdoor covers: 100 Ales: 4 Staff: 30
“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”
Additional features: Original working watermill next to a tranquil stream in the pub’s garden
“Tasty food, well presented, friendly staff – had a lovely evening. The lamb valentines were exceptional, service was not hurried and the staff were attentive but not overly so”
BEER FESTIVALS: June 27-29 and September 12-14
“This was an ideal place to take some old friends from Canada for a reunion meal and a reminder of just how good our English inns can be. They were not disappointed. A lovely evening with good food and friendly service made this a special occasion for us.” “Very attentive staff in both the bar area and a quieter restaurant area. Good choice on the menu, not too pricey, excellent food and tastefully presented. Ideal setting, perfect after a day out at either The Bluebell Railway or Standen, National Trust.”
12 - SPRING 2014
W&H_Iss4_Spring14_OurPubs*.indd 4
17/01/2014 13:49
THE LITTLE BROWN JUG (Head Office)
Social media feedback from our customers: “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” “This pub has it all – location, garden, ambiance, 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” “A really excellent meal. The staff were fantastic, there was a variety of meals to choose from and a selection of good ales, lagers and wines. Great pub grub!!”
Location: Chiddingstone Causeway, Kent Opened: April 2006 Indoor covers: 155 Outdoor covers: 200+ Ales: 4 Staff: 33 Additional features: Unique ‘hut’ facilities for outside dining and a play area for children BEER FESTIVALS: May 30-June 1 and October 3-5 (Oktoberfest)
“Have been here a few times, but after the latest visit felt I really had to comment. Fantastic food and really top notch service. Doesn’t feel pretentious, just a top quality pub with top quality food and service.”
SPRING 2014
W&H_Iss4_Spring14_OurPubs*.indd 5
- 13 17/01/2014 13:55
THE MARK CROSS INN Location: Mark Cross, East Sussex Opened: September 2006 Indoor covers: 167 Outdoor covers: 150 Ales: 5 Staff: 40-45
Social media feedback from our customers:
Additional features: Stunning Sussex countryside views and an outdoor play area for children
“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” “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!”
BEER FESTIVALS: May 9-11 and July 25-27
“The food was outstanding and a fabulous table right by the fire topped it off. Thank you to all at The Mark Cross Inn.” “We were not disappointed. The staff were extremely helpful and friendly. The menu catered for the vegetarians and children in our group. Steaks were excellent and the desserts were worth waiting for! We will be back!”
14 - SPRING 2014
W&H_Iss4_Spring14_OurPubs*.indd 6
17/01/2014 13:56
THE FARM @ FRIDAY STREET
Social media feedback from our customers: “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!!!” “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” “Excellent restaurant – relaxed, informal, but still manages to maintain a special ambience. Food presentation and taste outstanding, would definitely recommend.”
Location: Eastbourne, East Sussex Opened: December 2007 Indoor covers: 180 Outdoor covers: 84 Ales: 5 Staff: 27 Additional features: A large mezzanine, referred to as The Gallery, which can fit up to 50 guests for private functions and celebrations BEER FESTIVAL: August 8-10
“I have been in the UK for 13 years and honestly, the food today at the pub was the best I have had. Generous portions, friendly service, ice cold drinks, just an overall excellent atmosphere.”
SPRING 2014
W&H_Iss4_Spring14_OurPubs*.indd 7
- 15 17/01/2014 13:58
THE CRICKETERS INN
Social media feedback from our customers: “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” “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” “I have used the restaurant a number of times. On every occasion it has been an excellent experience and none more so than when the sun is shining and you can sit and laze away a couple of hours with some great food and drink.”
Location: Meopham, Kent Opened: Summer 2010 Indoor covers: 110 Outdoor covers: 125 Ales: 5 Staff: 46 Additional features: Large York stone patio area to the rear and additional patio area overlooking the cricket green at the front BEER FESTIVALS: June 13-15 and August 29-31
“A sunny afternoon in Meopham came to a close in The Cricketers Inn. Large, tasty portions in comfortable, cosy and spacious surroundings. Returning very soon!”
16 - SPRING 2014
W&H_Iss4_Spring14_OurPubs*.indd 8
17/01/2014 13:59
STANMER HOUSE
Social media feedback from our customers: “Great service, great food and excellent location. I will certainly be telling more people about this place and look forward to dining here again” “Visited Stanmer on a gorgeous summer day with the kids. Food was stunning and it was so nice to go somewhere that’s so child and dog friendly. Can’t wait to go back to explore a bit more of the house!” “Lovely food – reasonable prices – good breakfast menu and friendly helpful staff. It’s great to see this place up and running successfully after being empty for so long. I would imagine a great location for a wedding and I hear the Sunday lunches are good too.”
Location: Stanmer Park, Brighton, East Sussex Opened: November 2011 Indoor covers: 400 Outdoor covers: 500 Ales: 3 Staff: 35 Additional features: Two ceremonial rooms, seven function rooms, three restaurants and one coffee shop – the only one of our venues that offers wedding and conference facilities
BEER FESTIVAL: July 4-6
Head to p. 88 for more reviews from our customers. For full contact information and details on how to book a table at each of our venues, see p. 98
SPRING 2014
W&H_Iss4_Spring14_OurPubs*.indd 9
- 17 17/01/2014 14:00
EVENTS
All the dates you’ll need on your W&H calendar
VALENTINE’S BRITISH DAY PIE WEEK FEBRUARY Thursday 13 - Friday 14
MARCH Monday 3 - Sunday 9
PANCAKE DAY MARCH - Tuesday 4
ST PATRICK’S DAY MARCH - Monday 17
MOTHER’S DAY MARCH - Sunday 30
18 - SPRING 2014
W&H_Iss4_Spring14_EventsListingHm.indd 2
17/01/2014 14:04
FESTIVALS 2014 MAY Friday 9-Sunday 11 – The Mark Cross Inn JUNE
Friday 30-Sunday June 1 – The Little Brown Jug
JULY
Friday 13-Sunday 15 The Cricketers Inn
Friday 4-Sunday 6 Stanmer House
Friday 27-Sunday 29 The Old Dunnings Mill
Friday 25-Sunday 27 The Mark Cross Inn
AUGUST
SEPTEMBER
Friday 8-Sunday 10 The Farm @ Friday Street
Friday 12Sunday 14 The Old Dunnings Mill
Friday 29-Sunday 31 The Cricketers Inn
OKTOBERFEST OCTOBER Friday 3-Sunday 5 – The Little Brown Jug
- -75 19
SPRING / SUMMER SPRING 2013 2014
W&H_Iss4_Spring14_EventsListingHm.indd 3
17/01/2014 14:05
ROSEMARY SHRAGER
LOVE ON THE PLATE
She won over viewers on I’m a Celebrity...Get Me Out of Here! in 2O12 and made waves playing The Empress in Aladdin in pantomime in Windsor. She is chef Rosemary Shrager. We speak to the lady herself about her Tunbridge Wells cookery school, where she gets her inspiration and why she hates being called a celebrity
F
rom legendary rock stars to iconic TV
step further, working with her Executive Chef, John
presenters, there’s been no shortage
Rogers, to launch her own apprenticeship scheme,
of famous faces that have chosen Kent
which gives aspiring young cooks the boost they
and Sussex as a place to call home over
need to get their foot in the door.
the years. One name that has graced the
“Everybody needs a break in their life, so I’m really
local foodie scene recently is Rosemary Shrager, who
keen on giving others the same opportunities that
arrived in Tunbridge Wells to set out her stall last year.
I’ve had. It’s actually about giving the young people
“I was offered this space that I thought would make a wonderful cookery school. When I saw the
confidence and making them believe in themselves.” Having the assurance to pursue one’s dream is
place I thought, ‘My god, this is perfect!’ and that was
something Rosemary knows a thing or two about. The
it – I knew I had to take it. I think it’s a great place and
63-year-old chef was born in Buckinghamshire in 1951,
I’m really happy with it.”
as the youngest of three, to parents John Worlledge
The place in question was formally named
and Jane Twentyman. She grew up with a passion for
Rosemary Shrager’s Cookery School and can be
drawing and had originally intended to become an
found in the town’s picturesque Pantiles area. Since
interior designer, but her love of all things home-
launching last summer, it has made Tunbridge Wells
grown soon left its mark as she began to teach herself
a culinary hotspot, offering a variety of courses
how to cook. In spite of her evident flair and boundless
and exclusive demonstrations for students who
enthusiasm, Rosemary insists that a career in cooking
are eager to learn. Rosemary has even taken it one
was never meant to be on the cards.
20 - SPRING 2014
W&H_Iss4_Spring14_CoverStory2.indd 2
17/01/2014 14:07
“I absolutely love cooking, but it sort of found
This innate sense is something that has stuck
me because, to be honest with you, it was really the
with her over the years, as she has worked alongside
only thing I was good at! It’s something that is just in
a variety of household names, including Pierre
me; cooking is part of my life and I never knew this
Koffmann and Jean-Christophe Novelli (who she
was going to happen. I’m just passionate about food
affectionately refers to as ‘JC’) at the internationally
and where it comes from because I was brought up
renowned Tante Claire restaurant in London. She later
knowing what food was meant to taste like.”
went on to become Head Chef at Amhuinnsuidhe
“I THINK PEOPLE TODAY ARE HUNGRY TO SEE HOW THINGS ARE DONE AND TO GET INTO COOKING”
SPRING 2014
W&H_Iss4_Spring14_CoverStory2.indd 3
- 21
17/01/2014 14:08
ROSEMARY SHRAGER an illustrious television career, making her debut appearance in Castle Cook in 2OOO. Combining her talent with her extrovert charisma, it wasn’t long before the cameras continued rolling. In 2OO5 she cemented her reputation as one of the nation’s most charismatic TV personalities with Ladette to Lady, which she followed up with Rosemary Shrager’s School for Cooks in 2OO7. One of her most memorable appearances came when she entered the jungle for ITV’s I’m a Celebrity...Get Me Out of Here! in 2O12. She now credits the show with raising her profile among a younger generation, but is quick to dispel the notion of having acquired a ‘celebrity status’. “I hate that word. I’m not a celebrity. I can cook and I’ve got a good talent, but I don’t see myself as a celebrity at all. I’m probably one of the most unlikely celebrities there are. I’m a working chef; it’s as simple as that.” Nonetheless, she understands the sway that people in her position have. Indeed, the idea of young people learning to cook is something that’s particularly close to Rosemary’s heart, as she feels that celebrity chefs have become surrogate parents for a new generation of TV viewers. “When we were younger we were always taught how to cook by our parents, but there’s been a generation who haven’t been taught. I think people today are hungry to see how things are done and to get into cooking. We have such talented chefs and
“EVERYBODY NEEDS A BREAK IN THEIR LIFE, SO I’M REALLY KEEN ON GIVING YOUNG PEOPLE CONFIDENCE AND MAKING THEM BELIEVE IN THEMSELVES” Castle in Scotland, where she ran her cookery school for four years before relocating to Swinton Park in North Yorkshire. She has certainly come a long way, but never forgets her roots, continuing to hold her original gastronomic heroes in high regard. “Julia Child was key because I was learning a lot from her Mastering the Art of French Cooking books. I’d go through those books like nobody’s business. I had to buy two copies of Volume 1 because I used it so much, teaching myself how to really cook at that stage before I went and did it professionally.” ther influences have included the likes of Michel Guérard and Roger Vergé, all of whom have contributed to Rosemary’s own style of haute cuisine.
hile she has been defined in no small part
by her larger than life personality and infectious enthusiasm, there is no denying that her food is what she will be remembered for. “I would describe my food as being classic with a modern presentation – it’s a combination. I quite like a feeling of generosity on the plate, not in terms of quantity, but in terms of what I’m doing. I do like a feeling of love on the plate, which I think is really important. It’s very distinctive; you always know my food.” Indeed we do, as Rosemary has also built up
22 - SPRING 2014
W&H_Iss4_Spring14_CoverStory2.indd 4
17/01/2014 14:08
FOOD IMAGES: CRISTIAN BARNETT - TAKEN FROM ROSEMARY SHRAGER’S ABSOLUTELY FOOLPROOF FOOD FOR FAMILY & FRIENDS, PUBLISHED BY HAMLYN, £18.99 WWW.OCTOPUSBOOKS.CO.UK
“COOKING IS SOMETHING THAT IS JUST IN ME; IT’S PART OF MY LIFE” dishes look so beautiful because it’s such an art and they’re showing you how to do it. We have to eat to
as an entertainer and having a skill at the same time. I’ve got a wacky character, I know I’m a bit weird, but I am what I am. I try to make people laugh and take the fear out of cooking. I’m not an entertainer for nothing.” Rosemary, we wouldn’t have you any other way.
live and we’re feeding ourselves with our eyes.” In addition to being one such talented chef herself, Rosemary has also taken to the stage in a pantomime production of Aladdin at the Theatre Royal in Windsor, an experience that she has cherished every step of the way. “When I was younger I always wanted to be onstage, but especially in a pantomime. People are funny and we’re very good at laughing at ourselves. I think we’re all caricatures, especially me – I’m very good at laughing at myself and I have to say, I jumped at it. This last year I have lived my dream – I’ve got my own cookery school and I’ve been in a pantomime. What more could you ask for?” Plenty, it would seem. With a patisserie now open at her cookery school, as well as a new book, Rosemary
Shrager’s Bakes, Cakes & Puddings, published in March, it looks like 2O14 is shaping up to be another busy year for our resident chef, who approaches it with a disarmingly down-to-earth approach. “Cooking is like fashion – things do change and you have to go through different trends to redesign. I really haven’t changed that much, but you never stop learning. I just see myself almost
Rosemary Shrager’s Bakes, Cakes & Puddings is out on March 3 through Hamlyn, priced £18.99 www.octopusbooks.co.uk Rosemary Shrager’s Cookery School The Corn Exchange, The Pantiles, Tunbridge Wells, Kent TN2 5TE 9
7
. os
a ysh ag .co
SPRING 2014
W&H_Iss4_Spring14_CoverStory2.indd 5
- 23
17/01/2014 14:11
Untitled-2 2
16/01/2014 12:50
THAT
Behind every great woman there’s a great man. We introduce you to John Rogers, Rosemary Shrager’s Executive Chef
CHICKEN AND POTATO PIE “I don’t know how it’s happened, but this has become my signature dish. It’s chicken and potato pie done in a special way and anyone who tastes it goes mad over it – they just absolutely love it. It’s very simple and only has four or five main ingredients ” osemar hrager INGREDIENTS
Mix it all carefully with the potatoes,
500g puff pastry
season to taste and again, allow it to cool
4 large chicken breasts, boned and cut into thin strips
Roll half the pastry into a circle about
720g peeled potatoes, thinly sliced
36cm in diameter and put it straight onto a
130g butter
lightly buttered baking tray
3 shallots, finely chopped 2 tbsp tarragon leaves
Brush the edges with egg yolk then pile the
2 tbsp chives, chopped
mixture in the middle
2 egg yolks, lightly beaten 240ml double cream
Roll the rest of the pastry into a slightly
Seasoning
larger circle and cover the pie with it, sealing and crimping the edges
COOK’S NOTE It helps to have a baking mat, in which case
Cut a little circle in the top (about 10cm in
don’t bother to butter the tray, but put the
diameter) to make a lid, leaving it in place.
pastry directly onto the mat
Brush the whole surface with the rest of the egg yolk
METHOD Preheat your oven to 180°C/350°F/Gas 4
Bake the pie for about 50 minutes, checking that it’s not too brown – in which case,
Turn the potatoes in half the butter over
turn the oven down slightly
a gentle heat until they are just tender – don’t let them brown
Heat the cream
Remove them from the pan and allow them
Take the pie out of the oven, remove the ‘lid’
to cool in a large bowl. Meanwhile, soften the
and pour in the boiling cream, lifting the
shallots in the remaining butter and add the
mixture gently to allow it to permeate the pie
herbs and chicken, turning it over a steady heat for a few minutes until it is partially cooked
Rosemary’s rsecond in command at the cookery school is John Rogers, a versatile and talented chef who has gained a wealth of experience in a nu of h gh p ofil stau ants a ound th country. ohn s fi st ch ffing o sa h o und Chef Patron Andrew Pern and Head Chef James Mackenzie at the Michelin starred Star Inn in Harome, North Yorkshire. From there he went to the General Tarleton in Ferrensby where he honed his skills further under the guidance of Chef Patron John Topham and Head Chef Robert Ramsden. s fi st ncount th os a y ca h n he began working at Swinton Park under Executive Chef Simon Crannage, becoming a regular at North Yorkshire’s top food festivals. Following a stint abroad in St Tropez as a private chef, John returned to the UK to work at Paris House in Woburn, Bedfordshire alongside the award winning Phil Fanning. Finally, he reunited with Rosemary at Swinton Park where he became her Head Chef before relocating to Tunbridge Wells. The pair have been as thick as thieves ever since and the rest, as they say, is history. “I’d known John for years when he was Sous Chef at Swinton Park and he came to work with me at the cookery school there. I brought him on board because I needed somebody young and good who was really going to up the game and continue it. I’ve given him a share of the business as well, so it’s as much for him as it is for me. We g t on l a hous on fi and thought h d perfect to start a business with. He’s good news.”
Return it to the oven for 10 minutes SPRING 2014
W&H_Iss4_Spring14_CoverStory2.indd 7
- 25
17/01/2014 14:12
My Favourite
DISH
The Little Brown Jug Crab and crayfish sweet potato fishcakes
Photography by Sean Aidan
Our team’s top choices from the W&H menu for you to try at home. This time round it’s the turn of Tyson Marshall, Manager of The Little Brown Jug CRAB AND CRAYFISH SWEET POTATO FISHCAKES (SERVES FOUR) Preparation time: 30 minutes Cooking time: 10 minutes
“T
he humble fishcake is a Little Brown Jug classic and my favourite dish, week in, week out! The
chefs are always adjusting the dish with the ingredients that go inside the fishcake and the accompaniments that come with it. Throughout the summer it will come with a tomato, onion and mixed leaf salad, lemon mayo and a filling of salmon, cod and smoked haddock. However, the dish featured, which is a more recent incarnation, is one of my favourites! Great for the time of year, this fishcake has the healthy, feel good factor, while also filling your belly right up! I hope you enjoy it as much as I do!”
26 - SPRING 2014
W&H_Iss4_Spring14_MyFaveDish.indd 2
17/01/2014 14:15
OUR FOOD INGREDIENTS FOR THE FISHCAKES 200g Cornish 50/50 crabmeat 100g crayfish 500g sweet potato, diced 1 tbsp extra virgin olive oil 1 tbsp fish sauce 2 garlic cloves, minced ½ bunch coriander Juice and zest of 1 lime 1 chilli, chopped ½ cup panko bread crumbs Salt and pepper FOR THE BREAD CRUMB COATING 1 cup panko bread crumbs 2 eggs, beaten ½ cup plain flour FOR THE STIR FRIED NOODLES 200g egg noodles, blanched Juice and zest of 1 lime 2 spring onions, chopped 50g bamboo shoots 1 tsp sesame oil 1 red pepper, sliced 1 chilli, chopped 1 tsp ginger, grated 1 tbsp vegetable oil Salt and pepper DIRECTIONS Steam the diced sweet potato over boiling water for about 10 minutes or until soft, drain well and mash. Mix the fish sauce, garlic, lime, chilli, coriander, olive oil, crab and crayfish into the sweet potato mix. Add about half a cup of panko bread crumbs to thicken the mix and season to taste. Pane the fishcakes by coating all over in plain flour and dusting off any excess. Coat again in the beaten eggs and then coat in the panko bread crumbs. Repeat the process twice on each fishcake. Deep fry at 180°C until golden brown and the core temperature has reached a minimum of 70°C. In a wok heat the vegetable oil until smoking hot and add the vegetables, ginger and noodles. Stir fry for about 30 seconds until the mix is hot, but do not to let the vegetables overcook. Add the lime juice, sesame oil and season to taste with salt and pepper. Serve in a bowl and enjoy straightaway
SPRING 2014
W&H_Iss4_Spring14_MyFaveDish.indd 3
- 27
17/01/2014 14:16
SEASON’S EATINGS All the food and drink products, experiences and equipment to look forward to over the coming months t
The Trip If you’re an adventurous foodie who has caught the travel bug, this is the perfect experience for you. Forget the backpacks and baked beans, however, because you’ll be eating your way around every Michelin three-star restaurant in the world. Travelling first-class to 12 countries over six months, you’ll sample the cuisine of 109 restaurants on a budget of £182,000 per couple. Just don’t forget your passport! For more information on this once-in-a-lifetime getaway, visit www.veryfirstto.com
The Gear For the serious cook, there’s simply no substitute for an AGA. The new Masterchef XL conventional range cooker combines a timeless design with your choice of five colours to look the part in any style of kitchen. It comes with three ovens and a glide out grill, ideal for any aspiring AGA owner who prefers the functionality of a more traditional oven. Experience the understated elegance of this classic cooker from £2,995. www.agaliving.com
t
t
The Film
Here’s your chance to take an hilarious look at the hospitality industry with The Grand Budapest Hotel, the latest effort from visionary filmmaker Wes Anderson. This unique caper follows the adventures of Gustav H (Ralph Fiennes), a legendary concierge at a famous European hotel who is caught up in the theft of a priceless Renaissance painting. Supported by a stellar ensemble cast including Edward Norton, Jude Law and Owen Wilson, it hits screens on March 7. www.grandbudapesthotel.com 28 - SPRING 2014
W&H_Iss4_Spring14_ThisSeasonYouShould.indd 2
17/01/2014 14:18
t
The Course
PHOTOGRAPHS: CHRIS TERRY
Roll up your sleeves and get stuck in with Recipease, the hands-on cooking experience from Jamie Oliver. Aspiring chefs of all ages and abilities can attend classes in Brighton, Notting Hill and Clapham Junction to learn new skills, get inspired and have fun while acquiring some tricks of the trade from professionally trained culinary pros. Prices for a variety of lessons start at £15 per person and can be booked online at www.jamieoliver.com/recipease
t Viewers suffering from Great British Bake Off withdrawal will want to tune in for a new BBC2 series. With Grow, Make, Eat: The Great Allotment Challenge, the Beeb is hoping to emulate the same success as its multimillion viewer predecessor. Expected to air early this year, the six-part series will be presented by Fern Britton and see nine couples produce crops from their allotments each week to be crowned the nation’s finest horticulturalists.
t
The Series
The Book She might not be back on our television screens until later this year, but national treasure Mary Berry is still busy in the kitchen. Her new book, Mary Berry Cooks, is a collection of 100 delectable recipes for any occasion, from dinner parties to summer lunches. Her trademark cakes and bakes are there as well, complete with no-nonsense advice, foolproof guidelines and top preparation tips. Available from February 27 at www.amazon.co.uk, priced £16.98.
SPRING 2014
W&H_Iss4_Spring14_ThisSeasonYouShould.indd 3
- 29
17/01/2014 14:18
CREAM OF THE CROP Feast your eyes on our pick of the best produce to enjoy over the coming months FEBRUARY
Mild and sweet, its leaves and main body are
sweet meat and can be grilled, pan-fried or
equally tasty and can be rustled up into a stir-
baked whole with lemon and mint.
FRUIT Start your 2014 off with some of
fry, soup or stew, as well as fried in batter as
nature’s sweets. Bananas are ideal for a
fritters or served cold in a light salad.
You should also be on the lookout for Dover sole this month. Another member of
Leeks are back in business this month as
the flatfish family, this is a more versatile
numerous desserts, including banoffee
well and make for some tremendous sauces,
option that can be grilled, fried or poached
pie or a banana split. A rich source of
soufflés and gratins. Plus, purple sprouting
and is simply divine in French dishes like
vitamin C is the kiwi. Also known as the
broccoli goes down a treat in a sauce with
Sole Véronique or Sole à la meunière.
Chinese gooseberry, this furry fruit is
pasta or simply tossed in butter and oil and
at its most flavoursome when raw, but
served as a starter.
refreshing smoothie or can be enjoyed in
goes well in a pie, crumble, fruit salad, Pavlova or jam. Similarly ideal for desserts is
If you’re a connoisseur of French cuisine, you’ll no doubt already be familiar with
Distinctive in appearance and firm in texture, gurnard holds together well in the cooking process, so is well suited to soups and stews in particular.
shallots. These hearty vegetables are a must
pineapple. The delightful zing of this
for any beef bourguignon or can be roasted
MEAT This is the month to turn your
tropical option makes for a classic
and served whole. And let’s not forget
attention to partridge. Tender and full
pineapple upside down cake, or can
truffles. By weight, this indulgent fungus
of flavour, it’s best when hung for a few
be enjoyed raw in salsas and sweet or
is one of the most expensive foods in the
days and kept simple. Richer flavours can
savoury salads. It can also be griddled,
world and is particularly appetising when
likewise be found in venison, which will be
fried or baked and served with a variety
shaved over pasta or added to scrambled
at its best this month.
of meats or as part of a stir-fry.
eggs, omelettes or risottos.
Another gamey option to consider is hare. With darker, richer and more
VEGETABLES Translated as ‘cabbage
FISH Similar in appearance to plaice, dab
flavoursome meat than rabbit, it’s perfect
turnip’, kohlrabi is a two in one vegetable
is a cheaper, more sustainable alternative.
for roasting when young and can be slow
with a unique look and crunchy texture.
The smallest of the flatfish, it has soft,
cooked to perfection thereafter.
30 - SPRING 2014
W&H_Iss4_Spring14_InSeason.indd 2
17/01/2014 14:20
MARCH
can be enjoyed raw or cooked. When
classic lobster thermidor, which is grilled
choosing the latter option, it’s worth
lobster halves served with a mustard
bearing in mind that it dramatically
cheese sauce.
FRUIT
reduces in size when blanched, so be sure
See in spring with a zing as lemons begin
to serve plenty of it.
to flourish this month. These sharp, acidic
Experiment with your root vegetables
Despite not being a sole or tasting of lemon (it’s actually a member of the flounder family), lemon sole’s delicate
citrus fruits are rich in vitamin C with a low
by giving salsify a go. It’s also called oyster
and sweet white flesh is best when
sugar content and can be used for sauces,
plant due to its flavour and can be mashed
simply grilled or fried and served up
soups and chickens, as well as grated over an
or added to salads, soups and stews. A
with a light sauce.
array of sweet and savoury dishes.
more popular type is swede. Otherwise
For lovers of shellfish, there will be
known as rutabaga or ‘neeps’ in Scotland,
plenty of mussels and oysters around.
puddings and sauces, as well as jellies and
it is similar in appearance to a turnip and
With their succulent texture and seawater
cocktails, but have a very short shelf life
best served mashed.
flavour, oysters can be eaten raw or
Blood oranges are ideal for soufflés,
steamed, grilled or poached and enjoyed as
throughout late winter, so be sure to take
Fans of oriental dishes will want to
advantage while they’re still around. And
snap up some spring onions, which can
a canapé. Mussels, meanwhile, are cheap
with spring upon us, it’s never too early for
be sprinkled over a variety of meals,
and plentiful and can be steamed in white
a fruit salad, which is where passion fruit
particularly steamed fish.
wine or cooked with more exotic flavours such as coconut, ginger, lemongrass and
comes into its own.
FISH If you relish dissecting your
chilli.
VEGETABLES As one of the most
seafood, langoustine is just the ticket. A
versatile and inexpensive options in
close relation to lobster, it’s also known
MEAT With the start of a new spring,
your veggie arsenal, cauliflower is well
as scampi or the Dublin Bay prawn and
lamb will of course be back on the menu this
suited to curries, soups and, of course,
can be enjoyed simply with a squeeze
month. In addition to the traditional Sunday
cauliflower cheese.
of lemon and a dollop of mayonnaise or
lunch, this juicy meat is perfect for slow
garlic butter.
cooked stews and casseroles. Lamb is much
For a more hardy option, kale won’t let you down. It’s a delightful accompaniment
Lobster itself is also up for grabs.
more tender than mutton and a lean cut
to game meats such as partridge, pheasant,
Whether it’s the American or European
will be delicious when rubbed with spices
guinea fowl and duck.
variety, it can be used to the same effect
such as cumin or stuffed with rosemary and
in an abundance of recipes, including the
garlic before cooking.
Similarly hearty is spinach, which
SPRING 2014
W&H_Iss4_Spring14_InSeason.indd 3
- 31
17/01/2014 14:20
APRIL
colour, these little beauties will help jazz up your salads no end.
FRUIT
Speaking of which, lettuce and salad leaves
soup or soufflé. The mild, sweet flavour of plaice is just as delicious. Unfortunately it is heavily
Whether you fancy a warming crumble or
will now be doing their thing too, paving
overfished and can be quite pricey, but
more savoury dishes, rhubarb covers all
the way for some lighter, healthier and
if you can find some that is sustainably
the bases. It’s to die for when coupled with
more refreshing options for the forthcoming
sourced and don’t mind splashing out,
fresh mackerel or roast pork and can also
summer. A particularly peppery take on this is
you’ll be laughing.
be easily whipped into a batch of spiced
rocket, which is a rich source of iron, vitamin
Much like langoustine, prawns are a
chutney, which goes equally well with
A and vitamin C and can replace basil in pesto
joy to eat and dissect and are among the
gammon.
or make a bed for grilled fish and poultry.
most versatile seafood around. Give them
You can even go under the sea for a touch
a whirl in a stir-fry, salad or fish pie, or get
VEGETABLES A tasty veggie appetiser
of samphire. With its crisp texture and salty
messy eating them by hand. Rich in oils
is asparagus. Great fried, boiled or steamed,
flavour, it grows in abundance on shorelines
and incredibly versatile is salmon, which
it’s well suited to risotto or fettuccine, or can
and can be treated in the same way as
is simply sumptuous when smoked with
simply be smothered in butter and freshly
asparagus by being dipped in melted butter.
lemon juice or served as a classic dish such
ground black pepper.
Finally, watercress will serve you well in game
as salmon-en-croûte or salmon tart.
Broccoli is packed with nutrients and can
dishes, its mustardy flavour complementing
be rustled up in any number of ways, be it
the rich meat perfectly, as well as making for a
MEAT What wood pigeons lack in size,
as part of a roast, in a stir-fry or raw.
wonderfully peppery soup.
they more than make up for in flavour.
You can officially do away with the
Widely considered as the tastiest pigeon,
onslaught of roast potatoes and make way for
FISH Cockles and crabs are the catch of
two birds will make for a sizeable main
some Jersey Royals, a much lighter alternative
the month in April. The former make for a
course. While young ones are tender enough
that will really get you in the mood for spring.
popular seaside snack and go splendidly in
to be roasted, their older counterparts
You can also root up further fresh veg with
a seafood pie, while the latter is up there
should ideally be braised or stewed to
radishes – fiery in flavour and striking in
with lobster whether hot or cold, in a salad,
ensure they are equally enjoyable.
32 - SUMMER / AUTUMN 2013
W&H_Iss4_Spring14_InSeason.indd 4
17/01/2014 14:22
Untitled-2 2
16/01/2014 12:51
SPYWELOVE
THE
Set among 400 acres in the Waihopai Valley region of Marlborough, New Zealand, Spy Valley Wines have been providing us with some of our most popular tipples for the past six years. We speak to Zach Emett, Director of Sales for the South of England at importer Bibendum Wine Ltd, to hear about winemaking down under
rt
epo R 1 7
E Y SE LLE A V U CED AIRA UEN L W F D R N I WE D. R AN UCE E LO INTE D H , W O T R GER ATE S IN EP LON DER CRE RAP A TO A O G N D 7 M I F RE ING SE 5 TYPE O UITE O T E S L M H Y U T E AS ES ALL Y ON AN, IT H ES, R T IS IDE ONL E TUR A C A O H R T E HE SON EMP ANC BY T ER T ING SEA NON BL M M W SU VIG GRO SAU WER SLO
1
aH Are
XX - SPRING 2014
W&H_Iss4_Spring14_WineJourneys.indd 2
17/01/2014 13:37
f ge and spiona at the top o e e t a r d o d e p t e r r a o c e ith c nsid y. o ines w mpan is widely co o w c e e n win of fi hat s erage world e in w ication your a ties of grap te t h e ’t ia c n o is s mmun s, a s y ie o a e r c ll a o a e t V it e rd py tell te n d er wo ises nin ds. , but nal sa uldn’t in oth winning compr ate ineyar y s te r y rnatio k ou wo it e r m t , l o d in a n w t n t n d s sla ar fe oa atio l e intern land’s outh ing region o pro imity t elon Globa ntly aw lo ers nsiste e d h e a o s c a e c in lo le g c w e ’s w h in e e s and untry t of t m th oduc r r o r o e a c r p f p , m e r s o s h e t e ya o the cus to b e t n a m e c o m i Valle world defies r own aihopa known the ng ou i ue e that their o W n n u o e m h a a is t gs of oth self uch n in ginnin ade it ular b e fi rs t ss, statio te d t h has m ensely pop ey’s be oring n ll y erthele it a e la n V ll e p o a y o m V p . m h n y w f im p io , t o e n c u nd se. ory om nso fruit a e prod the st n oh spy ba at ha e bec ccess, yan and a ertile for win ion, growing u h t s s g e . in r f win by b reg d un globe eir continu d the dry an lborough su aroun ping with th s founded in d too hard, r a a ed a ere n kee p a ny w nsider consid h e n co h e co m d t h a t w a s t T s . a s d w od ies. on lan ers in what mpan acres ione ine co p w e r e m oth eca they b eir wares to h t g in sell
Y
SPRING 2014
W&H_Iss4_Spring14_WineJourneys.indd 3
- XX
17/01/2014 13:37
It wasn’t until 2OOO that the Spy Valley brand was conceived as Bryan and Jan began producing wine themselves. All production moved onsite to a state-of-the-art, 2,OOO tonne winemaking facility in the lower Waihopai Valley in 2OO3; with its cutting edge equipment, bottling line and temperature controlled warehousing, it quickly became the perfect setting for cool climate wine production. “This high-tech winery wouldn’t look out of place in the background of a well-known spy’s adventures,” says Zach Emett, Director of Sales for the South of England at Bibendum, our UK supplier of all things Spy Valley. “As well as having full temperature controls in every room and lots of other gadgets, it’s situated right in the middle of the estate, ensuring very sensitive handling of the grapes before they are crushed.” The man responsible for overseeing the day-today running of the winery is Chief Winemaker, Paul ourgeois. With a passion for aromatic a ours, he is something of an expert on the likes of Riesling, Pinot Noir and Sauvignon Blanc, for which the Marlborough region is renowned. “Spy Valley wines have featured on Whiting & Hammond’s lists for the last six years,” explains Zach. “Like most Marlborough wineries, Pinot Noir and Sauvignon Blanc are specialities, but Paul and his team also make a great range of aromatic whites, including Gewurztraminer and Pinot Gris. Paul has visited many of the pubs and whenever he is in the UK he makes a point of returning to them.” While we always appreciate a ying isit from Paul when checking in on his product, the Spy Valley reputation speaks for itself. Indeed, New
Zealand Sauvignon has gone on to worldwide acclaim, pioneering the use of screw cap closures, which is now standard practice across the world. Sauvignon Blanc is cited as the UK’s favourite grape variety, with more than 8O% of Spy Valley’s production exported overseas; Britain being one of the thirstiest markets. “The most popular varieties have been Spy Valley Sauvignon Blanc and Pinot Noir, two classics from the Marlborough region that always sell well in top quality food-led pubs,” explains Zach. “But Sauvignon Blanc is the crowd pleaser, thanks to its fruity aromas and a our. Grown in the Marlborough vineyard on stony terraces, the latter is gently pressed and fermented in stainless steel tanks to give powerful passion fruit and gooseberry fruit characters. As a classic, dry white wine, Marlborough Sauvignon lanc’s intense a ours and crisp acidity ha e been greeted with much enthusiasm by our customers and are the perfect accompaniment to a number of dishes from our menu. t goes well with white fish, seafood and tomato-based dishes and can be a great pairing with spicy foods,” says Zach. “All the Spy Valley wines are fruit-driven, approachable and easy drinking, complimenting the different types of food served across the group.” This unique pairing is something that has stood both companies in good stead, as Spy Valley wines continue to be an e cellent fit for our enues. nd while these particular spies may not be on Her Majesty’s Secret Service, there can be no question that they continue to supply us with some of the most enjoyable and versatile wines on our menu, all the way from Marlborough – with love.
36 - SPRING 2014
W&H_Iss4_Spring14_WineJourneys.indd 4
17/01/2014 13:40
WHERE THE MAGIC HAPPENS WELCOME TO JOHNSON ESTATE, THE PLACE THAT SEES SPY VALLEY WINES COME TO LIFE. WE GIVE YOU THE RUNDOWN OF THE THREE DISTINCT LAND TYPES THAT MAKE UP THIS FAMILY OWNED VINEYARD
JOHNSON ESTATE – With its continental style of climate, this area comprises 32O acres tucked away in the lower Waihopai Valley and is home to nine varieties of grape. Its warmer summer temperatures and shorter, more intense growing season are ideal for producing aromatics and Pinot Noir CHIEF WINEMAKER PAUL BOURGEIOS
OUTPOST VINEYARD – The Outpost can be found in the Omaka Valley. Some 25 acres boast four types of grape that grow on north facing hill slopes, giving it a greater angle to the sun and resulting in the fruit ripening from the top of the hill to the bottom for an intense flavoured inot oir
AREA H171 – These 57 acres in the lower Wairau Valley see onl one t pe of grape produced. Influenced b the ocean, it has more moderate winter and summer temperatures, resulting in a longer, slower growing season that is ideally suited to Sauvignon Blanc Spy Valley Wines 37 Lake Timara Road, RD6 Blenheim, Marlborough, New Zealand +64 3 572 984O • www.spyvalleywine.co.nz
SPRING 2014
W&H_Iss4_Spring14_WineJourneys.indd 5
- 37
17/01/2014 13:41
Untitled-2 2
16/01/2014 12:51
FOOD TRIVIA
FOODIE FACTSHEET WE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE FOOD AND DRINK
CARROTS USED TO BE PURPLE Prior to the 17th century, the orange carrot as we know it today wasn’t cultivated. They were purple in colour until Dutch growers developed mutant strains to include yellow and white varieties, which gradually took the form of the more recognisable and popular orange manifestation.
DINNER USED TO MEAN BREAKFAST The English word ‘dinner’ comes from the French word ‘disner’, which means ‘breakfast’. Traditionally, dinner was eaten around noon as the first meal of the day. Earlier meals to ‘break the fast’ gradually became the norm, so dinner was subsequently moved to a later time.
DECAF COFFEE CONTAINS CAFFEINE Following numerous studies into popular decaf coffee brands, many were revealed to contain up to 32mg of caffeine, for instance a decaf latte, which includes two 16g caffeinated measurements of espresso. This falls just short of the amount of caffeine found in a can of Coke.
THE BAKER’S DOZEN MEANING This phrase refers to the number 13 instead of 12 and dates back to the 13th century when the Assize of Bread and Ale statute was enacted in England. Bakers would intentionally include an extra loaf of bread to avoid penalties for accidentally selling customers short.
THE MANY USES OF PEANUT BUTTER Due to its high oil content, peanut better is an effective way of removing chewing gum from hair (the oilier, the better). It can also be used to produce diamonds, as well as nitro-glycerine, which is a key component when making dynamite. MULTIGRAIN DOESN’T MEAN WHOLEGRAIN The term ‘multigrain’ shouldn’t be confused with ‘wholegrain’ or ‘whole wheat’. The latter two are often associated with a reduced risk of heart disease, diabetes and digestive problems, whereas the former simply means the food is made from several grains, but not necessarily
THE COLOUR ORANGE WAS NAMED AFTER THE FRUIT The English word ‘orange’ comes from the Spanish term ‘naranja’, which derives from the Sanskrit word ‘naranga’, meaning ‘orange tree’. It began to refer to the colour as well in the early 16th century, which was previously known as ‘geoluhread’, meaning ‘yellow-red’. ICE LOLLIES WERE INVENTED BY AN 11-YEAR-OLD-BOY ‘Popsicles’ were created accidentally in 1905 by a Californian boy named Frank Epperson. After leaving a mixture of powdered soda, water and a stir stick outside overnight, he found it frozen the next morning and patented his invention as the ‘Epsicle’in 1923.
SPRING 2014
W&H_Iss4_Spring14_Foodfacts.indd 3
- 39
17/01/2014 14:33
Untitled-2 2
16/01/2014 12:52
VALENTINE’S AT W&H
VALENTINE’S DAY AT WHITING & HAMMOND LOVE IS IN THE AIR HERE AT W&H – FOR VALENTINE’S DAY WE’RE PULLING OUT ALL THE STOPS SO YOU CAN TREAT THAT SOMEONE SPECIAL TO A DELICIOUS MEAL AT ONE OF OUR SEVEN AWARD WINNING VENUES. COME FEBRUARY 13 AND 14, YOU WON’T HAVE TO THINK ABOUT DOING THE COOKING OR WASHING UP, AS WE’VE GOT A REAL TREAT IN STORE FOR OUR CUSTOMERS.
W
ith our warming fires and candlelit tables, you won’t find a more romantic setting for the big night. Our restaurants are renowned for being great party venues, but we cater to more intimate affairs as well, providing you with the food, service and privacy that will make for an unforgettable evening. To start, why not indulge in a red pepper, mascarpone and Mediterranean vegetable terrine or tuck into a warm goat’s cheese brulée to share? For your main, there are plenty of equally appetising options on offer, from baked chicken breast with a Dijon mustard and Parmesan crust to a warming one pot roasted guinea fowl with smoked streaky bacon and
assorted vegetables. Finally, round off your meal with a truly decadent white chocolate panna cotta or passion fruit and dark chocolate ganache tart with raspberry hearts. Whatever takes your fancy, you’ll be sure to find all this and more on our menus. Plus, we’re offering a glass of sparkling wine per person for tables of four or more – absolutely free! So, book your table, wrap your pressies and allow us to play cupid as we truly spoil you and the one you love this Valentine’s Day. Read on for just a taste of what to expect from our menus... but be quick and secure your place early to avoid disappointment!
SPRING 2014
W&H_Iss4_Spring14_ValentinesMenus.indd 3
- 41
17/01/2014 14:39
VALENTINE’S AT W&H
STANMER HOUSE STARTER Pork and scallop – seared scallops with julienne crispy leeks, cauliflower cheese purée and crispy pancetta MAIN Classic Frenchman’s rib – char grilled whole rib of beef marinated for three days, char grilled on wood chips and cooked medium rare with hand cut chips, peppercorn sauce, béarnaise sauce with wild rocket and a shallot salad DESSERT Dark passionate romantic – passion fruit and dark chocolate ganache tart with raspberry hearts
THE OLD DUNNINGS MILL STARTER Red pepper, mascarpone and Mediterranean vegetable terrine – toasted flatbread – rocket and pine nut salad – sherry vinegar dressing MAIN Lamb two ways – charred cutlet and braised minted breast – apricot couscous – cherry tomato – harissa sauce DESSERT Passion fruit mousse – coconut ice cream – mango sauce
For full Valentine’s Day menu
For full Valentine’s Day menu
and price listings visit
and price listings visit
www.stanmerhouse.co.uk
www.theolddunningsmill.co.uk
THE CHASER INN
THE LITTLE BROWN JUG
STARTER A dozen rock oysters to share and simply served with Tabasco sauce and celery salt MAIN Pan roasted barbary duck breast – pancetta, roasted shallot and baby spinach – puy lentils – mixed baby vegetables – Parmentier potatoes
STARTER Smoked duck breast – shallot and smoked garlic purée – crispy fried kale – orange sorbet MAIN One pot roasted guinea fowl – smoked streaky bacon – baby onions – cherry vine tomato – butter beans – garden peas – soya beans
DESSERT White chocolate panna cotta - chocolate sauce strawberry pâté de fruit - fresh strawberries
DESSERT Dark chocolate Baileys tart – white chocolate coated fresh berry lolly pops – chocolate caramel sauce
For full Valentine’s Day menu
For full Valentine’s Day menu
and price listings visit
and price listings visit
www.thechaser.co.uk
www.thelittlebrownjug.co.uk
42 - SPRING 2014
W&H_Iss4_Spring14_ValentinesMenus.indd 4
17/01/2014 14:40
THE MARK CROSS INN
THE CRICKETERS INN
STARTER Sharing warm goat’s cheese brulée – baker’s bread selection – caramelised walnut and lamb tongue salad
STARTER Pan seared bay king scallops ‘Rockefeller’ – king scallops served in the half shell with a fennel and garden herb purée – gratinated with a brioche and parmesan crumb
MAIN Lemon Sole Véronique – white grape and muscat cream sauce – fine green beans and shallots – parsley crushed new potatoes
MAIN Baked chicken breast with a Dijon mustard and Parmesan crust – caramelised banana shallot boulangère – garlic sautéed pancetta and purple sprouting broccoli – truffled crème fraîche foam
DESSERT Coconut panna cotta – Malibu jelly – passion fruit coulis
DESSERT Classic peach Melba and Bellini (peach and Prosecco cocktail) jelly – vanilla poached peach – Bellini jelly – raspberry compote – vanilla ice cream
For full Valentine’s Day menu
For full Valentine’s Day menu
and price listings visit
and price listings visit
www.themarkcross.co.uk
www.thecricketersinn.co.uk
THE FARM @ FRIDAY STREET
Don’t miss out on our special offer for tables of four or more, where each diner on your table will receive a complimentary glass of sparkling wine! For full Valentine’s Day menu and price listings visit www.whitingandhammond.co.uk
STARTER ‘Borscht’ beetroot soup with crème fraîche and beetroot crisps
WE LOOK FORWARD TO SEEING YOU ON FEBRUARY 13 AND 14!
MAIN Fillet of sea bass – julienne vegetables – Charlotte potatoes – vermouth en papillote DESSERT Passion fruit and mint iced soufflé
For full Valentine’s Day menu
If, for whatever reason, you can’t join us on Valentine’s Day, worry not. Our warm, cosy venues provide a romantic backdrop every day of the year with plenty of interesting menu options
and price listings visit www.farmfridaystreet.com
SPRING 2014
W&H_Iss4_Spring14_ValentinesMenus.indd 5
- 43
17/01/2014 14:40
44 - SPRING 2014
Page44.indd 2
16/01/2014 13:00
A TO Z:
DISHES FROM AROUND THE
WORLD
In today’s multicultural foodie landscape, there are plenty of meals and ingredients on offer from all over the globe. Join us on a flight of fancy as we tempt our taste buds on an international culinary expedition to some of the more interesting countries
SPRING 2014
W&H_Iss4_Spring14_A-ZWorldDishes.indd 3
- 45
17/01/2014 14:43
dumplings and rice noodle rolls, which are served in small steamer baskets and often shared among patrons, a custom that has become immensely popular worldwide.
AFGHANISTAN – Kabuli Palaw Also known as Qabili Pulao or simply pilav, this traditional Afghan dish is made up of steamed rice mixed with lentils, raisins, carrots and lamb. Chicken or beef are often used as meat substitutes and chopped nuts such as pistachios or almonds can also be sprinkled over the top. It is made using basmati rice and baked in the oven, resulting in the country’s national dish and one of its most popular.
DENMARK – Wienerbrød In coffee shops and boardrooms across the world, there is no better
FRANCE – Crêpes Shrove Tuesday is a good excuse to
appetiser than a Danish pastry. It has
stuff our faces before lent, but the ‘pancakes’
become a speciality in Denmark, where it
we enjoy in Britain bear a closer resemblance
BELGIUM – Moules-frites
was popularised, but credit is also due to
to French crêpes. Deriving from the Latin
Despite being a popular dish in
Vienna, where a lamination technique was
word ‘crispa’ (meaning ‘curled’), they are
France, this seafood favourite actually
introduced, giving it a layered texture similar
often specifically associated with Brittany,
originated in Belgium. Literally translated
to puff pastry. In fact, Wienerbrød is literally
although they are popular throughout
as ‘mussels and fries’, there are a number
translated as ‘Viennese bread’ in Denmark
France, Belgium and Quebec. They can be
of different methods of preparation, from
and its neighbouring Scandinavian countries
served as a main meal or a dessert with a
‘Moules marinières’ (the most common recipe
as an acknowledgement of the Viennese
variety of fillings, the most common being
that includes white wine, shallots, butter
contribution.
lemon and sugar.
and parsley) to ‘Moules à l’ail’, which sees the mussels cooked in garlic. ‘Mosselsaus’, a sauce made of mayonnaise, mustard and vinegar, is a traditional accompaniment to a number of recipes.
GREECE – Moussaka Ironically, despite being enjoyed hot in many countries, the word ‘moussaka’ EGYPT – Falafel
can be traced back to the Arabic origins
With origins in Egypt and the Middle
of ‘musaqa’h’, meaning ‘chilled’. Indeed, in
CHINA – Dim sum
East, falafel is a deep-fried patty made from
many Arabic countries, the dish is served
Although China doesn’t have an
ground chickpeas and fava beans. It is often
cold, but the more well-known layered
official national dish, Hong Kong is famous
served in a pita or wrapped in lafa, a type of
incarnation of aubergine, potato and
for its dim sum. It is intrinsically linked
flatbread, then topped with salad, pickled
minced meat is a warming option that
with the older custom of ‘yum cha’ (tea
vegetables and hot sauce. The dish’s origin is
can be topped with a Béchamel (‘white’)
drinking) and traditional Chinese tea is
generally unknown, but is believed to have been
sauce. Its three layers are typically cooked
served alongside it. Individual portions of
a substitute for meat during lent and has more
separately before being combined for the
the Cantonese delicacy consist of items like
recently become a popular form of street food.
final baking process.
46 - SPRING 2014
W&H_Iss4_Spring14_A-ZWorldDishes.indd 4
17/01/2014 14:44
that pasta can be dated as far back as 1154 in Sicily? There are 310 different forms of the Italian staple, which are known by over 1,300 names and divided into three categories: ‘pasta asciutta’ (cooked pasta served with a sauce), ‘pasta in brodo’ (as part of a soup dish) and ‘pasta al forno’ (included in a dish that is baked).
LEBANON – Tabbouleh A refreshing Levantine specialty is this traditional Arabic salad. It is customarily made using bulgur, which can be substituted for couscous, and includes tomatoes, cucumbers, parsley, mint, onion and garlic. Often served as part of a mezze in Arabic countries (a selection of small dishes similar to JAPAN – Sushi
tapas) it has since become a popular choice in
While the ingredients and
the Western world and can be seasoned with
presentation of sushi can vary widely, a
a mixture of olive oil, lemon juice and salt.
common denominator is the use of vinegared rice to accompany the raw seafood that makes up this exciting dish. It has been Westernised more recently, but was first produced in Southeast Asia and known as ‘nare-zushi’ (‘mature sushi’). This denoted the original fermenting process, whereby fish was wrapped in soured fermenting rice, hence the literal translation of the word sushi being ‘sour-tasting’. MEXICO – Tacos The variety of fillings that can be seen in tacos demonstrates this sumptuous street food’s versatility in flavour and texture. From pork, chicken and beef to HUNGARY – Goulash
seafood, vegetables and cheese, there are
For a hearty winter dish, try
plenty of options to suit all tastes, wrapped in
this stew of meat (beef, veal, pork or lamb),
a corn or wheat tortilla and topped with salsa
noodles and vegetables, which is seasoned
or guacamole. The more recognisable hard-
with paprika and other spices. As one of
shell taco is in fact an American invention,
Hungary’s national dishes and a symbol
whereas the more traditional style sees a
of the country, goulash is also popular
tortilla simply folded.
throughout Central Europe, Scandinavia and Southern Europe. It can be prepared as a soup and comes from the Hungarian word ‘gulya’, meaning ‘herd of cattle’ and ‘gulyás’, which translates to ‘herdsman’.
KUWAIT – Machbus The Kabsa rice dish family is a favourite among Saudi Arabian countries and generally known as machbus in Kuwait. Such dishes consist primarily of rice, spices,
NEW ZEALAND – Pavlova There has been much dispute as
meat and vegetables. Basmati is usually the
to whether this dessert originated from
rice of choice, while the meat can vary from
Australia or New Zealand, but extensive
chicken or beef to goat or camel. There are
research and general consensus generally
ITALY – Pasta
a number of cooking techniques, one of the
indicates the latter. The meringue-based
Everyone loves a good spaghetti
most popular being ‘mandi’, where meat is
pudding is associated with summertime, but
barbecued in a hole in the ground.
tends to be eaten throughout the year in
bolognaise or lasagne, but did you know
SPRING 2014
W&H_Iss4_Spring14_A-ZWorldDishes.indd 5
- 47
17/01/2014 14:45
the land down under, where it is thought to
Middle East. High in iron and vitamin C,
have been named in honour of Russian ballet
it is made from cooked, mashed chickpeas
dancer Anna Pavlova following one of her
blended with tahini, olive oil, lemon juice,
tours to Australasia in the 1920s.
salt and garlic (the Arabic word quite literally means ‘chickpeas’). It can be traced back to 13th century Cairo, but has become a mainstay for countries like Qatar.
OMAN – Halva For a delightfully sweet taste of the Middle East, halva is just the thing. The term refers to ‘desserts’ or ‘sweets’ and can be traced back to the mid-19th century. The dense
RUSSIA – Shchi Set the Russian standard by trying
confection is available in two different forms;
some of this warming cabbage soup. It
the flour-based variety is gelatinous in texture,
dates back to the 9th century and is easy to
while the nut-butter-based version is a lot
prepare, often featuring pork, potato, tomato,
more crumbly. Key flavours frequently include
carrot and onion to enhance the flavour,
honey, sunflower seeds, nuts, beans and lentils,
along with a range of spices. Variations to
as well as carrots, pumpkins and squashes.
the recipe include the use of sauerkraut over cabbage, in which case it is referred to as ‘sour shchi’, or sorrel, spinach and nettle, which is dubbed ‘green shchi’.
PERU – Ceviche If you love your seafood with a citrus twist, a trip to Peru might be in order. Considered to be part of the country’s ‘national heritage’, it has even had a public holiday named in its honour (National Ceviche Day, celebrated annually on June 28). In order to avoid food poisoning, fresh raw fish is marinated in lemon and lime juices and given an extra kick with a spicy dash of chilli peppers.
SPAIN – Paella A common misconception about paella is that it is Spain’s national dish. In fact, this Spanish favourite originated in Valencia in the country’s east coast and is generally viewed instead as a regional option. There are three main types – Valencian,
Thailand – Pad Thai
seafood and mixed. All three traditionally use
Now a go-to option in Thai restaurants
QATAR – Hummus
calasparra or bomba rice and often include
around the world, pad Thai (or ‘phat
It has become a popular dip for
saffron and olive oil. Other main ingredients
Thai’) has a surprisingly dark history. It
lovers of Doritos and pita bread alike in the
generally come down to personal preference,
was popularised during World War Two,
UK, but hummus originally stems from the
such as chicken, prawns and mussels.
when the fascist Plaek Phibunsongkhram
48 - SPRING 2014
W&H_Iss4_Spring14_A-ZWorldDishes.indd 6
17/01/2014 14:46
USA – Apple Pie You’ve no doubt heard the phrase,
XINJIAPO – Chilli Crab In spite of its name, this exotic
‘As American as apple pie’. Although the recipe
Singaporean choice isn’t particularly spicy.
actually dates back to the time of Chaucerian
The seafood sensation is made using mud
England, it has become synonymous with
crabs, which are stir-fried in a sweet and
American prosperity and national pride, even
savoury tomato and chilli-based sauce. Since
prompting the famous Don McLean song
dining is one of the country’s most popular
and a slew of advertising campaigns over the
pastimes, dishes like this are heavily promoted
years. Moreover, a visit to Pie Town, a village in
in order to increase the tourism trade.
New Mexico named in honour of the Yankee
Xinjiapo, by the way is the Mandarin name
favourite, should put things in perspective.
commonly used for Singapore!
VIETNAM – Bun bo Hue This signature Vietnamese broth is
YEMEN – Saltah Dating back 1,000 years, Yemen’s
named after the cooking style of Hue, a city in
national dish is a thick meat stew that
central Vietnam. It balances spicy, sour, salty
is traditionally served for lunch and
and sweet flavours, with lemongrass and thick
accompanied by Yemeni flat bread, which is
noodles being key ingredients. In and around
often used to scoop up the food. Each region
Hue it is often known simply as ‘bun bo’ and is
of the country tends to have its own unique
created by simmering beef bones and beef shank.
variation, but common recipes include a
Fermented shrimp sauce is added for seasoning,
mixture of chilli peppers, tomatoes, garlic and
along with sugar and spicy chilli oil to taste.
herbs that are ground into a salsa, as well as rice, potatoes, scrambled eggs and vegetables.
WALES – Welsh Rarebit The Welsh name for this dish is actually ‘caws pobi’, meaning ‘baked cheese’, but it is believed to have been ironically altered
ZIMBABWE – Sadza A staple food in many regions of
by the English to imply that its ‘Welshness’
southern and eastern Africa, sadza is a type of
government regime used it as part of a
renders it of a foreign or inferior quality.
thickened porridge that is made using white
campaign to promote Thai nationalism. It
Nonetheless, it has become a café classic,
maize or ‘mealie-meal’. It is generally eaten for
has since become the country’s national dish
typically made using cheddar cheese with the
breakfast in the mornings and often cooked
and a staple street food item – a deliciously
optional addition of ale, mustard, paprika or
with peanut butter or margarine. As the chief
moreish meal that will appeal to both
Worcestershire sauce. It can alternatively be
source of carbohydrates, it remains the
vegetarians and meat eaters.
topped with Béchamel sauce or Mornay sauce.
most popular meal for indigenous people.
SPRING 2014
W&H_Iss4_Spring14_A-ZWorldDishes.indd 7
- 49
17/01/2014 14:47
Untitled-3 2
16/01/2014 14:19
Untitled-3 3
16/01/2014 14:19
52 - SPRING 2014
Page52.indd 2
16/01/2014 13:04
HAVE YOU GOT YOURS ?
“
WE’D LIKE TO GIVE SOMETHING BACK TO OUR CUSTOMERS SO WE’VE DESIGNED OUR OWN CUSTOMER LOYALTY CARD. IT’S A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN POINTS EVERY TIME YOU VISIT ANY OF OUR SITES.
“
BRIAN WHITING | MANAGING DIRECTOR
IT’S FREE, EASY AND SAVES YOU MONEY.
SIMPLY HAND OVER YOUR CARD WHEN PAYING YOUR BILL TO EARN POINTS ON YOUR CARD, YOU CAN REDEEM THESE POINTS AT ANY TIME IN THE FORM OF MONEY OFF FOOD AND DRINK PURCHASES AT ALL W&H VENUES.
THE CHASER INN
THE MARK CROSS INN
THE FARM @ FRIDAY ST
THE LITTLE BROWN JUG
15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8AP
CHIDDINGSTONE CAUSEWAY, TONBRIDGE, KENT TN11 8JJ
THE CRICKETERS INN
STANMER HOUSE BRIGHTON
STUMBLE HILL, SHIPBOURNE, TONBRIDGE, KENT TN11 9PE
L O C AT I O N S
WROTHAM RD, MEOPHAM, KENT DA13 0QA
COME AND VISIT OUR FABULOUS PUBS AND RESTAURANTS AND EARN POINTS AT THE SAME TIME.
THE OLD DUNNINGS MILL
DUNNINGS RD, EAST GRINSTEAD, WEST SUSSEX RH19 4AT
MARK CROSS, NR TUNBRIDGE WELLS, EAST SUSSEX TN6 3NP
STANMER PARK, BRIGHTON, EAST SUSSEX BN1 9QA
THE KINGS HEAD
ON
IN
M CO
BESSELS GREEN SEVENOAKS
O GS
AUTUMN / WINTER 2013
W&H_Iss4_Spring14_LoyaltyCard.indd 3
- 09 17/01/2014 14:48
54 - SPRING 2014
Page54.indd 2
16/01/2014 13:04
Untitled-5 1
16/01/2014 17:04
56 - SPRING 2014
Page56.indd 2
16/01/2014 13:05
GREENE KING
ALL HAIL THE
KING
As one of our key suppliers and leasers, heritage brewer Greene King has been crafting award winning cask ales in the historic Suffolk market town of Bury St Edmunds for more than 2OO years. We hear how they ascended the throne
S
ince opening our first pub, The Chaser
but they also allowed us to get our foot in the door
beer in 1799 and are now recognised as the name
in Shipbourne, in 2OO3, we’ve made
with subsequent venues, leasing the likes of The
behind some of the country’s best loved brews,
a habit of taking on failed venues and
Little Brown Jug in Chiddingstone Causeway for
including Greene King IPA, Abbot Ale, Old Speckled
turning them into great operations. We
us to run.
Hen and Old Golden Hen.
like to think that a lot of this has come
While our own history spans just over a decade,
Their brewery has been based in the historic
down to our own visionary smarts and business
Greene King have been building their reputation
Suffolk market town of Bury St Edmunds from the
finesse, but it wouldn’t have been possible without
for more than two centuries. As one of the world’s
very beginning, with Benjamin having originally
Greene King. Not only have they been supplying
leading heritage breweries, they started life when
acquired the 1OO-year-old Wright’s Brewery in
us with their trademark beers since our inception,
founder Benjamin Greene brewed his first batch of
Westgate. He handed the reins over to his son
SPRING 2014
W&H_Iss4_Spring14_AleTale.indd 3
- 57
17/01/2014 14:49
GREENE KING Edward in 1836, who oversaw a major expansion and diversification of the company. He would later team up with rival brewer Frederick King in 1887 to form Greene, King and Sons, which quickly became one of the largest and most successful breweries in England. Times may have moved on since then, but Greene King remain 1OO% committed to their Suffolk roots and the traditions of brewing excellence that have made them one of the nation’s best-known producers of quality cask ale. “Over the last 2OO years our passion for crafting fine quality ales here in the heart of the Suffolk countryside has seen us build a strong reputation as a first-class brewer,” says John Bexon, Head Brewer at Greene King. Today, the company oversees roughly 2,3OO managed, tenanted, leased and franchised pubs, restaurants and hotels nationwide, expanding its role from brewing to encompass the retail and hospitality sectors as well. From pub goers and hotel guests to licensees, supermarkets and national pub chains, their vast range of clients and customers benefit from a dedicated, passionate and skilled service. Their evident success has grown and developed with the times – they now operate throughout the UK in both Wales and Scotland – but their beers are still brewed using water drawn from the artesian chalk well sunk deep below the brew house, as well as only the freshest local ingredients. They pride themselves on carrying out meticulous quality checks before each batch leaves the brewery gates, ensuring every pint reaches its destination in perfect drinking condition. As Head Brewer, John’s role goes beyond the responsibility of sourcing the best possible ingredients and making sure each beer is brewed to the highest quality and taste. A great source of his inspiration for developing ideas for new beers comes from spending time in ‘trade’ in pubs, learning firsthand what works and what can be improved. In addition to the brewing side of things, the company has also shown a commitment to the environment, as demonstrated by their Carbon Trust Standard award and Red Tractor certification, a food assurance scheme that covers production standards. In fact, they were the first brewer in the UK to be awarded the latter for all their beers, a testament to their dedication to sourcing local ingredients when crafting their brews. As recently as 2O13, Greene King invested £75O,OOO in an innovation brewhouse at their base in Bury St Edmunds. It was opened on St Edmund’s Day (November 2O) and is named after the original patron saint of England, in whose honour the Abbey and town of Bury St Edmunds were founded more than 9OO years ago. “The St Edmund Brewhouse specialises in brewing smaller batches and will allow us
58 - SPRING 2014
W&H_Iss4_Spring14_AleTale.indd 4
17/01/2014 14:50
to showcase our brewing expertise, while
HEAD BREWER JOHN BEXON
experimenting with a range of new ingredients, easts st les and flavours ” sa s ohn. It s a reall exciting time for us; we are immensely proud of our long brewing heritage here in Bury St Edmunds and this investment demonstrates that we will be here to sta for man more ears to come.” e re glad to hear it. s a new specialit range of innovative brews is lined up including ouble op onster I
a .
specialit beer
Greene King are continuing to look to the future and remain at the forefront of the industr . nd with over
s brewing
ears e perience
behind them we suspect the ll be wearing the crown for uite some time.
Westgate Brewery, Bury St Edmunds, uffolk I O1284 763 222 www.greeneking.co.uk
CROWNING ACHIEVEMENT INTRODUCING FOUR OF GREENE KING’S MOST NOTABLE BREWS
GREENE KING IPA 3.6% ABV
The brewery’s trademark ale is characterised by its hoppy taste and aroma. This comes from the use of Challenger and First Gold hops, which are combined with pale and crystal malts. It goes perfectly with spicy foods and is enjoyed in over 3O countries worldwide
OLD SPECKLED HEN
ABBOT ALE
BELHAVEN BEST
This finely balanced beer has a distinctive rich, malty taste and fruity aroma. It was first brewed to commemorate the 5Oth anniversary of the MG car factory in Oxfordshire, its rich amber colour and full, smooth flavour making it easy to drink
o a ll avo e s oo an mature beer, Abbot combines fruit characters and a malty richness with superb hop balance. It is brewed longer to a unique recipe and named after the historic ruins of Bury St Edmunds’ Great Abbey, which still sit alongside the brewery today
A beautifully balanced beer with a smooth, rich texture and honey coloured finish. As Scotland’s bestselling ale, it offers a refreshing and reassuring taste with a light, creamy head, finished with a hint of hop. Its low alcohol content also makes it an ideal session beer
4.5% ABV CASK 5.2% ABV BOTTLED
5% ABV
3.2% ABV
SPRING 2014
W&H_Iss4_Spring14_AleTale.indd 5
- 59
17/01/2014 14:52
Untitled-2 2
16/01/2014 12:52
PROFILE
MEET THE TEAM WE INTRODUCE YOU TO SOME KEY MEMBERS OF THE W&H FAMILY JACKIE WHITING – DIRECTOR Tell us about your background I was born in the South East but am half Geordie! The majority of my schooling was done in Torbay, Devon, where my mum and step father live. I have two sisters in Australia who’ve made their lives there, as well as my extended family in Devon. I moved to London in 1985 and worked for a while at The Savoy Hotel where I met my lovely husband Brian [W&H MD]. The rest, as they say, is history! What do you do at W&H? I don’t have a day-to-day role, but normally go into the office once or twice a week to do some admin work. As the company grows this could start to include more varied tasks, which I’m happy to learn as and when needed. Which dish from the menu is your favourite? I honestly don’t have a firm choice. When I’m working I will normally have a light bite for lunch (usually a spicy chicken wrap!). If I’m having dinner I’m drawn to anything with scallops, asparagus and Parma ham and I find that I enjoy fish a lot more these days.
active life and still working, to having to learn to walk again with only half a fully functioning body. She has also been badly affected with aphasia, which can make it difficult to read, write or speak. This is particularly cruel as it is so frustrating not to be able to communicate effectively or even just join in with everyday conversation, especially as my
mum was very sociable and loved to chat. My target is to raise £2,OOO for this amazing charity, helping with everything from prevention to research and providing clubs for stroke survivors to get involved in. I know these are invaluable resources for a lot of people; they help with self esteem, socialising and give them something to look forward to.
PASSION “ MYISMAIN RUNNING,
WHICH I TRY TO DO THREE TIMES A WEEK, AND I AM CURRENTLY IN TRAINING FOR THE LONDON MARATHON
”
How do you spend your time when you’re not working? My main passion is running, which I try to do three times a week and I am currently in training for the London Marathon on April 13. I do enjoy meeting up with friends for the odd coffee or lunch and my three daughters, although grown up, still require a fair amount of my time – taxi services etc! We are currently extending our house, so lots of time is being taken up with sourcing samples for everything. It’s exciting choosing a new look for our home and of course I am a girl, so I do enjoy the odd bit of shopping! What have you got planned for 2014? The two big things for me this year are turning 5O and doing the marathon, in that order, although they’re only separated by four days. I will be the most sober person at my party! I am running for The Stroke Association, a charity very close to my heart as my mum suffered a serious stroke two and a half years ago. It is such a debilitating and devastating thing to experience and I’ve seen how drastically my mum has changed, from leading an
To sponsor Jackie in the London Marathon, visit uk.virginmoneygiving.com/JackieWhiting
SPRING 2014
W&H_Iss4_Spring14_MeetTeamProfile.indd 3
- 61
17/01/2014 14:54
RULES OF THE GAME
OUR EXECUTIVE CHEF, JAMES MOYLE-ROSSER, SHOWS YOU HOW TO RUSTLE UP ONE OF HIS W&H FAVOURITES FROM THE COMFORT OF YOUR OWN KITCHEN
Pan roasted guinea fowl
with braised lettuce –roasted carrots – pancetta with puy lentils and a Malbec sauce ‘It’s that time of year when we should all be eating a lot more game. When in season there really is nothing better to warm you up and this dish can be made using not just guinea fowl, but other game birds too. Use what’s best and available to you. Guinea fowl is a lovely bird and perfect if you are new to eating game.’
BEEF STOCK
METHOD
1kg beef bones
1. Heat the oven to 200°C/400°F/Gas 6
2 carrots, peeled and roughly chopped
2. Put the bones in a roasting tin and bake until well browned
To start you will need to make the stock. I recommend that you do this a day in advance and store in the fridge until needed
8 peppercorns
2 onions, peeled and quartered 2 sticks of celery, roughly chopped 1 tbsp vegetable oil 2 dried bay leaves 3-4 fresh parsley stalks 1 sprig of fresh thyme
3. Place the carrots, onions and celery in another roasting tin and toss in the oil. Bake until well browned 4. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water 5. Bring to the boil and skim off any scum that has formed
62 - SPRING 2014
W&H_Iss4_Spring14_W&H_AtHome.indd 2
17/01/2014 15:43
W&H AT HOME
6. Cover and simmer very gently for 3-4 hours
golden
braise your thighs in a roasting pot
7. From time to time, skim off any scum that forms
3. Once ready, deglaze with the red wine, making sure to scrape up any residue from the bottom of the pan. Let the liquid reduce until it reaches a syrupy consistency
2-3 tbsp olive oil
8. Strain into a large bowl, allow to cool and chill overnight 9. Skim off any fat that has formed on the surface MALBEC SAUCE 2 tbsp shallots 3-4 tbsp cold, unsalted butter 1/2 cup Malbec red wine 1 cup beef stock Sea salt and freshly ground black pepper (to taste)
4. Once a syrupy consistency has been reached, add the beef stock and any juices from the beef bones and reduce again until slightly thickened. Test the sauce by spooning a bit onto a plate. The sauce should not be too runny or too thick. It should just move nicely on the plate 5. To finish the sauce turn off the heat and swirl in the rest of the cold butter, a bit at a time. The butter not only helps to thicken the sauce, but it also adds richness and shine 6. Finally, season the sauce with salt and pepper to taste
METHOD 1. To start the sauce, make sure you have the shallots sliced and measure out the cold butter and red wine 2. Over a medium heat add about one tablespoon of the butter, followed by the shallots. Cook the shallots until soft and
GUINEA FOWL If you don’t feel confident in boning the guinea fowl yourself, ask your butcher to cut it into six (two French trimmed boned breasts, two bone-in thighs and two bone-in drumsticks). With the remaining beef stock,
1 celery stick, finely chopped 1 carrot, finely chopped 1 large onion, finely chopped 4 garlic cloves, crushed and minced 8 chestnut mushrooms 1 1/4 tbsp all purpose flour A few sprigs of fresh thyme 1 bay leaf, left whole 2 tbsp (30ml) Dijon mustard 100g pancetta lardons 1 1/4 cup (310ml) dry green lentils Remaining beef stock (set aside 100ml for the braised lettuce) 1/2 cup (125ml) dry white wine Guinea fowl thighs and drumsticks, skin discarded and fat trimmed (about 5-8 thighs, depending on size) Salt and freshly ground black pepper to taste
SUMMER / AUTUMN 2013
W&H_Iss4_Spring14_W&H_AtHome.indd 3
- 55
17/01/2014 14:56
64 - SPRING 2014
Page64.indd 2
16/01/2014 13:07
W&H AT HOME
8. Add the browned thighs and drumsticks to the oven-safe pan and push them down into the liquid 9. Add salt and pepper to taste, cover with a lid or foil and bake in the oven for 1 1/2-2 hours until the guinea fowl and lentils are cooked through, checking occasionally to be sure there is still an inch or two of liquid in the pot. Top up with water if required 10. Discard the bay leaf and thyme stems
TO COOK THE GUINEA FOWL BREASTS Heat 2 tablespoons of oil in an ovenproof frying pan over a medium heat. Add the breasts skin-side down and cook for 2-3 minutes, or until the skin is golden-brown. Make sure the pan is not too hot so that the skin does not shrink back too much Turn the breasts over and cook for a further minute, then place in the oven for 8 minutes. When cooked, remove them from the oven. Set aside and keep warm
FOR THE CARROTS METHOD 1. Preheat the oven to 175°C/350°F/Gas 4 2. In a large oven-safe saucepan heat one tablespoon of the oil over a medium heat 3. Add the celery, carrot, onion, mushrooms and pancetta lardons 4. Stir to combine and cover with a lid for about 5 minutes to sweat the vegetables 5. Add the garlic and flour and cook for another 2-3 minutes, stirring to thoroughly distribute the flour 6. Add the thyme, bay leaf, mustard, lentils, stock and wine and stir to combine 7. In a separate skillet add another tablespoon of oil and sauté the thighs and drumsticks in one or two batches until nicely browned (don’t worry about cooking them through)
Peel and cut in any way you like. Place in a pan with a sprig of thyme, a clove of garlic, a knob of butter and an inch of water. Season to taste with salt and freshly grounded pepper. Cook on the stove top for 10-15 minutes
PRESENTATION When all is ready you need to warm up your Malbec sauce in a pan, take the lentils and thighs out of the oven and warm up your carrots on the stove top, as well as your baby gem
FOR THE BRAISED LETTUCE Melt 50g of butter in a large sauté pan with a lid. Pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base Place the lettuce cut-side up and cook for half a minute, then turn over and cook for another 30 seconds. Pour over 100ml of the beef stock and lightly season. Put the lid on the pan, reduce to a minimum heat and cook for 5 minutes
Start with laying one piece of baby gem on the base of the plate. Place some carrots around the baby gem, carefully take one of the thighs and drumsticks out the pot and place on top of the baby gem. Pour some lentils over, pour your sauce around the carrots, add the guinea fowl breast and serve Enjoy!
SPRING 2014
W&H_Iss4_Spring14_W&H_AtHome.indd 5
- 65
17/01/2014 15:44
Untitled-2 2
16/01/2014 12:53
STANMER HOUSE
SPRING INTO STANMER Whether you’re bringing your perfect wedding to life or your colleagues closer together, there is something truly unique about Stanmer House in Brighton, the seventh addition to the W&H family. Experience the many delights on offer at our grandest venue to date
PHOTOGRAPHS: SAM YARDLEY
W
elcome to Stanmer House, our beautiful Grade I listed 18th century manor set in 5,OOO acres of stunning parkland. Situated in the heart of the Sussex countryside, yet only minutes from the bustling city centre, the house is steeped in history and has been beautifully restored, encompassing stylish and contemporary designs while retaining its early grandeur. This magnificent site is a popular wedding venue, including services for civil ceremonies and civil partnerships, which can be held at the house all year round. We believe that every wedding is unique, so our events team work closely with you to accommodate your every need and create a package that captures you and your partner’s personalities. The vast grounds and manor house are the perfect setting for any wedding; the sense of history and welcoming atmosphere helps create an
inspiring and comfortable backdrop, ensuring you and your guests have a day you’ll never forget. From the minute you step through the grand entrance, the magic of the house comes alive. 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’s exceptional reputation; our imaginative and enthusiastic team have a wealth of specialised knowledge and a meticulous eye for detail. Likewise, the house’s wonderful chefs are responsible for preparing delicious menus for you to choose from. Alternatively, our Head Chef will happily sit down and run through ideas for something a little different. Maintaining the Whiting & Hammond ethos that all food is cooked freshly from locally sourced produce ensures that you are
left satisfied and happy, from canap s and three course menus to evening buffets and afternoon tea. We also offer conference facilities for business meetings. The parkland grounds make for unique teambuilding opportunities, with refreshments and lunch provided for a full day or simply a morning or afternoon. ur e ible facilities and technology can be customised to support all your specific re uests and requirements, be it an intimate meeting space or a theatre style setup. Before your meeting begins, our Lounge Bar provides a great setting to network and mingle with colleagues and also to relax and unwind afterwards. A food and beverage service is available as well, adding a more personal touch to your event. So, if you’re looking to tie the knot, build your team or join us for some unforgettable occasions, Stanmer House has got it all.
For full details of how to book or enquire about an event at Stanmer House, visit www.stanmerhouse.co.uk or send an email to info@stanmerhouse.co.uk Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QA • 01273 680 400
SPRING 2014
W&H_Iss4_Spring14_Stanmer.indd 3
- 67
17/01/2014 15:01
Catch of theDay
Situated in the heart of Tunbridge Wells, Kent, Sankey’s Fishmongers have been supplying us with quality fresh seafood for the past four years. We speak to owner and Director Matthew Sankey about taking over the family business, how he has made it his own and his passion for sustainability
an ey s is
on e s 9 ale oa
n i e ells en
O 892 5 422 • www.san eys.co.
68 - SPRING 2014
W&H_Iss4_Spring14_MeetTheSupplier.indd 2
17/01/2014 15:02
A
s anyone from Tunbridge Wells will tell you, it’s a small world around here. Everyone seems to know everyone and not a year goes by that you don t find ourself bumping into a familiar face from ears past. uch was the case for atthew anke owner of anke s ishmongers when our ecutive hef ames o le osser came calling about the availabilit of some top ualit seafood for our menu. I knew full well that the area s top chefs would sniff us out if we got the product right” sa s atthew. oon enough ames was on the phone asking us about our crabs. ow ames had some insider knowledge – we both worked together in the pot wash for m father and he remembered the crabs. he ne t da m business partner raeme and I were suppl ing he haser then he ark ross and the rest followed.” nd sniff them out we did. fter all anke s is among the most renowned and reputable famil businesses in our part of the foodie world. aving been owned and run b the anke famil for
ver belated thank ou to aggie who set the anke s on a highl successful and rewarding culinar ourne . relationship was soon formed with arve s of ewl n who supplied the famil with top ualit crab meat and continue to do so to this da . ut it wasn t long before u wanted to spread his wings and branch out with his own establishment. hus anke s as we know it toda with its winning combination of a trend bar on street level and seafood restaurant downstairs, was an instant hit. In 2OO7 Guy retired, selling the business to his son, who took the reins and has seen his
Matthew Sankey
three generations their popular pub and seafood brasserie on t phraim in unbridge ells opened its doors in and has been a venue of choice for drinkers and diners ever since. ut the anke legac was alread in motion long before that. anke s started in arch when m grandparents ick and eff anke bought the eorge ragon in peldhurst” e plains atthew. father u anke then opened he ate in ildenborough. It was m mother aggie who pushed him to specialise in seafood.” We’re no doubt not alone when we offer a
inheritance grow and flourish ever since. lwa s one to look at the bigger picture atthew soon ventured into the suppl end as well opening anke s ishmongers at the bottom of the town in partnership with raeme nderson. hen raeme and I set up the fishmongers we were struggling to find a ualit wholesaler so we did it ourselves with the e plicit agreement that we would onl source the best fish” sa s atthew. raeme is one of the countr s finest fishmongers and has built up relationships with people in the industr all over the countr . It s his dedication and passion that delivers the high ualit product that we have become known for.” ow in its fourth ear of trading the fishmongers has become an integral part of the anke s d nast winning the aste of ent est ishmonger award three ears in a row 2O11 and 2O12). Offering the largest range of fresh fish in the outh ast raeme and his team of professional fishmongers provide e pert advice with a strong emphasis on sustainabilit as the ensure their products are sourced as locall and responsibl as possible. ur track record for sustainabilit is
second to none and this relies on us constantl communicating with the industr e perts” sa s atthew. s a local compan it s vital. ur industr is being taken over by large multinationals. If we don t look after each other it will be the beginning of the end for the local trades.” uch rall ing sentiments are few and far between nowadays, so it’s good to know that there are still people like atthew taking care of smaller independent businesses. his is where anke s has trul come into its own e panding its empire while retaining its roots as a small local and famil run compan . aving reopened he ld ishmarket as an e clusive hampagne and eafood bar at the heart of The Pantiles in Tunbridge Wells last year, atthew remains confident and forward thinking about the future without compromising on his family’s values. t anke s we are alwa s looking to improve our product be it service based or new lines and new produce. It s what gets us up in the morning. e are keen to e pand but it s got to be natural without overstretching what we alread do.” onsidering that anke s has been over ears in the making a natural progression shouldn t be too tall an order as atthew has ensured that his birthright continues to be a successful popular and reliable fi ture of his hometown.
FISHY BUSINESS MATTHEW SANKEY EXPLAINS HOW HIS PRODUCE GOES FROM THE SEA TO THE KITCHEN It s a relativel simple process but re uires a lot of attention to detail. re planning is the ke which is ver hard with a fresh product like fish. It all starts with the chefs discussing the week s potential fish trends with our fishmongers giving advice on what s available and in what kind of uantities. emember fish is a wild product so there is no guarantee that availabilit and pricing remains constant. hefs will then develop their menus and start placing orders with us as the finish their shifts towards midnight. hat s when we kick into action. he orders are collated and the fish is purchased both direct and via the markets. he fish is then processed and delivered to the specification re uired for the chef s fridge all while the ma orit of the countr is fast asleep.” SPRING 2014
W&H_Iss4_Spring14_MeetTheSupplier.indd 3
- XX
17/01/2014 15:02
Untitled-2 2
16/01/2014 12:55
PHOTOGRAPHS: KIM BRETT
FARMERS’ MARKETS
TO MARKET, TO MARKET Helpful listings for the many farmers’ markets surrounding our venues SHIPBOURNE FARMERS’ MARKET St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PF Opening times: Every Thursday from 9am to 11am www.kfma.org.uk/Shipbourne
MEOPHAM FARMERS’ MARKET Meopham Fitness and Tennis Centre, Wrotham Road, Meopham, Kent DA13 OAH Opening times: First Sunday of every month from 9am to 12pm www.kfma.org.uk/Meopham
EASTBOURNE FARMERS’ MARKET Community Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PY Opening times: Last Saturday of every month from 1Oam to 12:3Opm www.communitywise.org.uk
EASTBOURNE STREET MARKET 192 Terminus Road, Eastbourne, East Sussex BN21 3BB Opening times: Every Wednesday from 9:3Oam to 2pm www.eastbournestreetmarket.co.uk
BRIGHTON FARM MARKET Diplocks Market, 73 North Road, Brighton, East Sussex BN1 1YD Opening times: Every Tuesday to Friday from 11am to 5pm, every Saturday from 9am to 6pm and every second and fourth Sunday from 11am to 5pm 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 9:3Oam to 12pm www.kfma.org.uk/Penshurst
TUNBRIDGE WELLS FARMERS’ MARKET The Pantiles, Tunbridge Wells, Kent TN2 5TD Opening times: First and third Saturday of every month from 9am to 2pm www.kfma.org.uk/Pantiles
TUNBRIDGE WELLS FARMERS’ MARKET Crescent Road, Tunbridge Wells, Kent TN1 1RS Opening times: Second and fourth Saturday of every month from 9am to 2pm www.kfma.org.uk/TunbridgeWells
TONBRIDGE FARMERS’ MARKET Sovereign Way, Tonbridge, Kent TN9 1RG Opening times: Second Sunday of every month from 9:3Oam to 1:3Opm www.tonbridgefarmersmarket.co.uk
SPRING 2014
W&H_Iss4_Spring14_Farmers Markets.indd 3
- 71
17/01/2014 15:04
72 - SPRING 2014
Page72.indd 2
16/01/2014 14:16
FARMERS’ MARKETS
FOOD LAID BARE We speak to Jo Jeffries who, along with husband and business partner Spencer Jeffries, set up aked Ready oods and continues to be an integral part of hipbourne armers’ arket
WHAT’S YOUR BACKGROUND?
meat, including Tamworth pork, which we use to make our famous scotch eggs! We also use Arcade isheries in astings for our fresh and smoked fish, which we include in our pâtés. All our vegetables and eggs are bought direct from the farmers’ markets. We like the fact we know exactly where our ingredients have come from and that we’re supporting small local businesses.
We are both ex chefs with over 2O years’ experience between us in the catering industry – I cheffed in pubs around Kent and Spencer was Catering Manager at Zeneca Pharmaceuticals for years, cooking for management, clients and the Government at the House of Commons. We have been together for 14 years and got married on Perranporth beach in Cornwall in 2O12. I launched Naked & Ready about three years ago as I wanted to start our own business bringing good food directly to the public. After a year of trading in the local farmers’ markets, Spencer left his job to come and help me as I was so busy. We now run a very successful food business doing over 2O markets a month, plus food festivals and supplying to local shops. Our main products are pâtés, including potted crab and wild boar with vintage port, as well as scotch eggs and award winning black pudding!
WHAT DOES THE FUTURE HOLD FOR NAKED & READY FOODS? This year the plan is more of the same, but expanding into the London markets, starting with Greenwich. Plus, more festivals and big events, which we love doing as they are good fun and we get to meet lots of nice people and be surrounded by great food! We love doing markets as we can have direct contact and feedback from our customers and would recommend it to anyone as a great low risk way to start a business.
HOW DID YOU GET INVOLVED WITH SHIPBOURNE FARMERS’ MARKET? hipbourne was one of the first markets we did. It’s such a lovely one to do as the people are so friendly and supportive. They are always trying to bring new custom in like getting ichel Rou there!
TELL US ABOUT YOUR PRODUCE We source our ingredients locally as much as we can and like to use fellow market traders as our suppliers if possible to support the local economy and farmers’ markets. Gill Wing arm in Eridge is the source for our organic free range
NAKED & READY FOODS www.kfma.org.uk
aked ndReady oods
SPRING 2014
W&H_Iss4_Spring14_Farmers Markets.indd 5
- 73
17/01/2014 15:04
Untitled-2 2
16/01/2014 12:55
THE PROOF IN THE
PUDDING Since buying out Salcombe Dairy in 1990, Directors Nick and Ginny Boscawen have expanded their business from Devon to East Peckham, providing us with rich, delicious ice cream for over 10 years. We catch up with Nick to hear how they have become one of our coolest suppliers to date
T
here’s nothing quite like indulging in a sweet and sumptuous dessert to round off an evening meal. As our chief supplier of ice cream and sorbet, Salcombe Dairy has been integral to the success of our pudding menu, providing us with the highest quality dairy products from the very beginning. “One of our first customers in Kent was The Hare at Langton Green,” says Nick Boscawen, Director of Salcombe Dairy. “Soon Brian Whiting arrived, took the helm and it wasn’t long before he set up Whiting & Hammond. We started suppl ing their first pub he haser soon after they opened their doors and we are now honoured to be supplying them in all corners of Kent and Sussex.” This was by no means Nick’s first foray into the food business, however. As something of an old hand at dairy production, he has been involved in the industry his entire life. Born in Mereworth, Kent, his early memories involved going to his father’s dairy farm at Plaxtol to collect milk from the cows, picking gooseberries, apples, pears and ‘getting in the way’ at hop picking time. He proceeded to manage land and farms in Kent for eight years before teaming up with wife Ginny to start a local frozen food business in 1988. Together the couple started making their own ice cream to sell alongside their handmade frozen food, but soon realised that they couldn’t make enough to meet demand. Fortune struck when
Peter Howard, who founded Salcombe Dairy in Devon in 1981, decided to retire. Nick and Ginny didn’t waste any time in purchasing the business and opening new premises in East Peckham in 199O, complete with a large walk-in freezer. alcombe air had officiall arrived in ent. he lush green fields of the est ountr are the true home of the dairy industry, just as Kent is the Garden of England,” says Nick. “Salcombe produces probably the richest, creamiest ice cream in the world, but local people are emplo ed ent produce is sourced, the local economy benefits and, most importantly, you can eat it in W&H’s pubs and restaurants.” Beyond our kitchens, Nick and Ginny have seen their products – from the famous honeycomb to the creamy vanilla – earn them 17 Great Taste Awards in four years, being sold on Singapore Airlines, in London’s Dorchester Hotel and in luxury department stores such as Harvey Nichols. And yet, despite their farreaching success, Nick remains adamant that the key to Salcombe Dairy’s longevity remains with the ingredients. “We have never cut corners and the recipe for the base mix is the same as it has always been,” he says. “We’ll be working on more delicious flavours for 2O14 and will try to ensure we keep Brian and all of the W&H team happy.” With their wide range of ice creams becoming increasingly popular fixtures on our menus, that shouldn’t be too difficult.
SALCOMBE DAIRY Peckham Place, 202 Bells Farm Road, East Peckham, Tonbridge, Kent TN12 5NA 01732 851 523 • www.salcombedairy.co.uk
SPRING 2014
W&H_Iss4_Spring14_MeetSupplier_SalcombeDairy .indd 3
- 75
17/01/2014 15:06
CHARITY DINNER
RETURN OF THE ROUXS The Chaser Inn played host to a once in a lifetime charity event. The neighbouring Shipbourne Farmers’ Market organised a fantastic evening alongside the team from The Chaser to commemorate the market’s 1Oth anniversary, celebrate the fabulous Roux Brothers and raise much needed funds for the St Giles’ Church restoration project. Guests of honour for the evening were father and son – Albert Roux and Michel Roux Jr. The latter grew up within the Shipbourne area, so with this connection, the farmers’ market was lucky enough to bring the world-famous chefs to the small village for an evening of mouth-watering food and charity fundraising for 165 other lucky guests. The team at The Chaser worked alongside the famous chefs’ team to prepare a delicious four-course meal, including the Shipbourne Farmers’ Market autumn salad, salmon and scallop ‘cervelas’ kale and brown shrimp butter sauce, braised leg of Romney lamb with seasonal vegetables and vanilla roasted caramelised pear, plus Kentish cobnuts laced tuile and sea salt caramel ice cream. The local K College also provided some budding new chefs and waiting staff to help serve for the evening, which saw a total of £25,OOO raised
PHOTOGRAPHS: SAM YARDLEY & LEE WELLS
ALBERT ROUX AND MICHEL ROUX JR
BRIAN WHITING
76 - SPRING 2014
W&H_Iss4_Spring14_SocialRouxBros.indd 2
17/01/2014 15:08
SPRING 2014
W&H_Iss4_Spring14_SocialRouxBros.indd 3
- 77
17/01/2014 15:08
78 - SPRING 2014
Page78.indd 2
16/01/2014 14:15
AWARDS
THE BEAUTIFUL SOUTH ONCE AGAIN THE WHITING & HAMMOND TEAMS HAVE BEEN OUTDOING THEMSELVES, MAKING THIS ANOTHER WINNING YEAR FOR US WITH NOMINATIONS AND CELEBRATIONS AT A NUMBER OF INDUSTRY AWARDS. THE OLD DUNNINGS MILL AND THE FARM @ FRIDAY STREET WERE SHORTLISTED IN THE BEAUTIFUL SOUTH AWARDS FOR EXCELLENCE 2O13-2O14 FOR ‘FLAVOUR OF THE SOUTH EAST’ AND ‘TOURISM PUB OF THE YEAR’ RESPECTIVELY. THE TEAMS FROM TWO OF OUR SUSSEX-BASED SITES WERE INVITED TO ATTEND A DAZZLING AWARDS EVENING AT THE FELBRIDGE HOTEL IN WEST SUSSEX. ALTHOUGH BEATEN TO THE WINNING POST, THEY RECEIVED HIGHLY COMMENDED AWARDS IN THEIR
PHOTOGRAPHS PAUL FLETCHER
CATEGORIES AND ENJOYED AN EVENING FILLED WITH FOOD, DRINK AND LAUGHS FOR ALL!
SPRING 2014
W&H_Iss4_Spring14_Social.indd 3
- 79
17/01/2014 15:11
PACKING A
PUNCH
PUNCH TAVERNS IS ONE OF THE UK’S LARGEST LEASED PUB COMPANIES WITH A PORTFOLIO OF OVER 4,OOO SITES NATIONWIDE, INCLUDING THE KINGS HEAD IN SEVENOAKS, WHICH WE ARE RENOVATING TOGETHER WITH WHITING AND HAMMOND TO MAKE IT THEIR EIGHTH VENUE
O
ur vision at Punch Taverns is to become
opportunity which enables them to run
the UK’s highest quality, most trusted
their own pub business with the support
and best value leased Pub Company. We
from a large organisation and enter the
are very keen to work in partnership with
industry in a relatively low cost way.
Whiting & Hammond and felt strongly
This comprehensive business support
that the Kings Head would create the ideal
includes a dedicated Partner Development
opportunity as it would fit their offer and
Manager, plus access to marketing, training,
target market, and sit comfortably with the
purchasing and bespoke business start-
geographical locations of their other pubs.
up programmes. Our aim is to deliver the
We have worked closely with Brian Whiting
best standards of service to our Partners,
on a collaborative design for the Kings Head
working closely with them to build quality,
as a flagship pub in the Sevenoaks area. This
profitable and sustainable pub businesses.
site will become an exciting addition to both
We would like Punch Taverns to be the
Whiting & Hammond’s portfolio and the
first choice for anyone considering running
Punch Taverns estate.
their own leased pub business. This means
Punch Taverns’ business model is based
continuing to develop a market leading
upon offering the enterprising individuals
range of flexible partnership options across
who run our pubs, our Partners, a flexible
a strong, nationwide portfolio of high
80 - SPRING 2014
W&H_Iss4_Spring14_PunchTaverns.indd 2
17/01/2014 15:26
ADVERTORIAL quality premises. Our dedicated recruitment website (www.punchtaverns.com) makes it easy for potential Partners to find out more and choose the right type of place and partnership agreement. Our ability to invest in our pubs separates us from our competitors – we recognise that well invested pubs are always likely to perform better in the market. With an annual investment programme of over £40 million per year, any new ‘let’ will always have an appropriate level of investment to give it the best chance of success. Flexibility and innovation are central to our approach, which recognises that every British pub is a uniquely individual enterprise. Our Partners operate the pubs as their own business, in their own way, catering to their own local market. We support them with best practice, advice and services as well as supplying the best value products that will appeal to their customers. Over 3,400 Partners are also now regularly ordering through the Punch Buying Club – our innovative online ordering portal, which aims to save them both time and money. From our nationwide perspective, we are able to identify trends and opportunities in drinking, dining and entertainment. We employ dedicated experts in leisure, hospitality, food and catering, giving our Partners access to the best advice and proven offers to help them run successful businesses with the potential to deliver a good, sustainable return for them and for us. We are delighted to be starting work on the eighth Whiting & Hammond site in the very near future and look forward to the pub reopening with a brand new drinking and dining experience for its customers.
For enquiries contact: Amy Hogg - Partner Resourcing Consultant Email: amy.hogg@punchtaverns.com Direct Dial: 01283 501 888 Mobile: 07718 092 033 Recruitment Line: 01283 501 999 www.punchtaverns.com
SPRING 2014
W&H_Iss4_Spring14_PunchTaverns.indd 3
- 81
17/01/2014 15:27
Untitled-2 2
16/01/2014 12:56
ADVERTORIAL
LEADING THE
CHARGE
NOVEMBER 2013 SAW THE LAUNCH OF THE NEW ELECTRIC BMW i3. TO FIND OUT WHAT IT’S ALL ABOUT WE TALK TO AMIT VAJA – DEALER PRINCIPAL AT COOPER BMW TUNBRIDGE WELLS TELL US, FIRST OF ALL, WHAT YOU MEAN WHEN YOU TALK ABOUT “SUSTAINABLE MOBILITY” BMW “sustainable mobility” are special measures to constantly improve the ecological impact of BMW Vehicles in the automotive market. Back in 2000 the BMW Group launched “Efficient Dynamics” development strategies which were innovative automotive technologies that reduced the CO2, fuel consumption and running costs for customers. BMW i is a comprehensive and ground-breaking concept for sustainable mobility. It represents visionary electric vehicles and mobility services, inspiring design and a new understanding of quality that is strongly defined by sustainability. The materials used for the production of the car include carbon fibre, aluminium, wool, eucalyptus wood and even olive tree leaves! ARE THERE DIFFERENT MODELS OF THE ELECTRIC CAR? The BMW i brand launched the i3 on the 16th November 2013 and the BMW i8, the world’s most progressive sports car, is available to order now with launch in early part of 2014. HOW MIGHT ONE OF THESE CARS FIT INTO MY LIFE? Everything about the BMW i3 with eDrive, every detail and every feature, is designed for life in the city. Driven by an emission free electric motor, the BMW i3 guarantees mobility wherever you need it. Currently the BMW i3 qualifies for 100% discount in the London Congestion Zone and boasts an impressive “real-world” 80-100 miles thanks to the high voltage lithium ion battery. There is also a BMW i3 with Range Extender for those customers that require even more flexibility. So, for those customers wanting to run a car for less than 2p per mile while driving one of the most ethically focused vehicles in the world, the BMW i3 is the perfect automotive solution.
IS KEEPING THEM CHARGED RELATIVELY EASY? Charging is simple. The i3 can be charged at home with the standard plug into your current wall socket at home and charge is typically achieved in less than eight hours. Alternatively the government currently pay 75% towards the cost of a supplied and professionally fitted BMW i Wallbox Pure, which can charge your BMW i3 in around 3 hours using 32amp fast charge. The current customer cost is only £315 including survey and standard installation. This innovative solution is controlled completely using the BMW i smart phone app. You can of course use public charging through ChargeNow which is a unique service that gives customers in the UK access to the largest nationwide network of public charging stations with a single card. WHAT SORT OF MILEAGE CAN THEY ACHIEVE? Typically with a 100% battery charge the BMW i3 can deliver between 80-100 miles. The vehicle’s intelligent navigation system will calculate the range to your destination taking into account current traffic
information and the topography of your journey; giving you a dynamic range on your map and available charging stations to your destination should you require charging. CAN YOU PLAN A ROUTE SPECIFICALLY FOR AN ELECTRIC CAR? Absolutely, the vehicle’s navigation system can give a “dynamic range” map showing how far the car will travel before a charge is required, allowing you to make journey choices before you leave your current position. BMW also have an electric journeys website www. becomeelectric.co.uk that allows you to enter your postcode and view the range of your BMW i3 on a map with places of interest to visit and public charging stations should you require them. GIVE US FIVE DESCRIPTIONS THAT BEST SUMMARISE THE ELECTRIC CAR CONCEPT Visionary Design, Sustainable Mobility, Innovative Drivetrain, Driving Pleasure, Technological Breakthrough. www.coopertunbridgewellsbmw.co.uk 01892 628 128
SPRING 2014
W&H_Iss4_Spring14_Advertorial BMW.indd 3
- 83
17/01/2014 15:13
Untitled-3 2
16/01/2014 14:24
APPY EATER Green Kitchen – healthy vegetarian recipes By Amazing Applications AB
£2.99
FOOD & DRINK APPS STILL BATTLING TO STAY IN SHAPE? THEN THE GOOD NEWS IS YOUR TRUSTY SMARTPHONE IS HERE TO HELP. READ ON FOR OUR SELECTION OF NUTRITIOUS APPS THAT WILL HELP YOU GET RE-ENERGISED, REFOCUSED AND REVITALISED OVER THE COMING MONTHS
Here’s one for all you veggie smartphone users. An inspiring source of organic and vegetarian food, this tantalising app combines creative recipes with gorgeous photography. Some 90 handpicked dishes are on offer and straight from nature’s larder, containing a bare minimum of gluten, sugar or dairy products – a diverse selection of main courses, snacks and healthy drinks for anyone with a love of all things green.
Filibaba Smoothies: healthy & tasty drinks By Filibaba
FREE
Discover a world of colour and flavour with this wonderful array of smoothies. Whether your preference is sweet, sour or fruity, you can learn about the vitamins, antioxidants and minerals that go into these invigorating drinks, which are enjoyable as a snack, an appetising dessert or for breakfast. Browse an extensive database of captivating photos and let your imagination run wild with an assortment of recipes. 3 Day Detox By Juice Master £2.99
Lose up to 5lbs in just three days with bestselling author and lifestyle coach Jason Vale’s new juice detox. Daily coaching videos and recipes will help you get in shape quickly, while an auto generated shopping list gives useful advice on the right items to go for. Plus, detox info provides information on how each recipe supports your body, so you can feel great and know exactly why.
Nutrition Quiz: 600+ Facts, Myths & Diet Tips for Healthy Living By runtastic
FREE
Learn more about your food and diet with this fun, insightful myth buster. Loaded with more than 600 different foodie facts and myths spread across 11 unique categories, you can test your nutrition awareness with an interactive quiz against the clock. Share your progress with friends, store your favourite facts and receive new updates and statistics based on your current knowledge.
Calorie Counter & Diet Tracker By MyFitnessPal.com
FREE
Get fit and lose weight with the fastest growing and easiest to use calorie counter on the iPhone. Featuring the largest food database available (over 3million different foodstuffs), the app remembers your favourites so that you can easily keep track of what you regularly eat. Work out the dietary content of your meals with a recipe calculator and use a handy barcode scanner to track all major nutrients.
SPRING 2014
W&H_Iss4_Spring14_Apps.indd 87
- 85
17/01/2014 15:15
GADGETS
EAT YOURSELF HEALTHY KEEPING THE WEIGHT OFF IS A CONSTANT CHALLENGE FOR MOST OF US, IF NOT A FULL-TIME JOB. SO, WE BRING YOU SOME OF THE BEST HEALTHY EATING APPLIANCES THAT WILL HELP YOU TURN OVER A NEW LEAF
SAGE BY HESTON BLUMENTHAL
NUTRI JUICER PRO £299.95 from www.johnlewis.com
One of the best ways to detox is with a revitalising smoothie. Get the most out of your fi e a day with the stylish design and user-friendly functionality of this juicy option. An extra large chute means you can juice larger fruits and vegetables in no time, while a patented feed tube and filter make continuous juicing a bree e. , W motor means uick results and you can e en pur e softer ingredients like bananas and mangos to make dessert coulis with a uni ue soft fruit disc.
86 - SPRING 2014
W&H_Iss4_Spring14_Gadgets.indd 2
17/01/2014 15:18
PREPARA DELUXE OIL MIST SPRAYER £15.24 from www.amazon.co.uk
TEFAL ACTIFRY 2 IN 1 £279.99 from www.lakeland.co.uk
Whether you’re drizzling it over a freshly made salad or using it to prepare a more warming meal, olive oil is a godsend for foodies. Even the most health conscious cook can get a little overly zealous, however, which is where this innovative tool comes in. Featuring an elegant glass reservoir and non aerosol sprayer, it will allow you to master greater control over how much oil you use. Plus, by adding your own herbs, you can make your dishes just as tasty while keeping your weight down at the same time.
Enjoy a batch of homemade chips guilt free with this nifty ‘frying’ device. Exclusive to Lakeland, the two-tier cooker circulates hot air for healthier cooking, resulting in scrumptious feasts that contain only 3% fat. In addition to those speciality frites, the two in one design also accommodates your favourite meat and fish as well, so you can whip up a steak or some cod and chips with minimum fuss. To get you started, a recipe book is included with inspirational tips on how to savour the flavour without compromising on your health.
JOSEPH JOSEPH GREY SHELL DIGITAL SCALES
CITRUS ZINGER WATER INFUSING BOTTLE
£45 from www.debenhams.com
£14.99 from www.zing-anything.co.uk
Manage your portion control with this essential item from Joseph Joseph. Boasting a state-of-the-art mechanism, these sculptural, compact digital scales will not only help to keep you in check with how much you’re eating, but will also make a trendy addition to your kitchen worktop. The ‘add and weigh’ feature is a useful setting that can handle multiple ingredients at once during food preparation, and a large LCD display indicates the weight of each item so that you can monitor exactly how much is on your plate at all times.
If you like your water with a twist of lemon, then you’ll love this handheld juicer. Designed specifically for citrus fruits, the easy to use de ice allows you to infuse your with a refreshing blast of fruity est, including limes, oranges and clementines. You can also add your choice of ice or mix your favourite flavours up for an even more invigorating option. It’s easily transportable and ideal for busy, active lifestyles, so whether you’re at work, the gym or out and about, you can stay well hydrated wherever you go.
SPRING 2014
W&H_Iss4_Spring14_Gadgets.indd 3
- 87
17/01/2014 15:19
CUSTOMER REVIEWS
YOUR
FEEDBACK WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS
THE CHASER INN “@thechaserinn @Whiting_Hammond Well done Viv for arranging it [the charity dinner] – The Roux brothers never forget the magic of Shipbourne. #legends :-)” Martha Vipond @Damsongin, Twitter
“Ate there with family, loved the pub, the atmosphere, great for families, including dogs, would recommend to anyone, have eaten there before and never been disappointed.” buddys, Top Table
THE LITTLE BROWN JUG “Another fantastic meal @LittleBrownJug1 just need to get a gym membership now as stuffed. Thanks guys amazeballs” Mark Davies @marksdavies1, Twitter
“This is one of my favourite places for a fantastic meal at reasonable prices. I brought a friend from out of town to show her a nice traditional country feel pub and she was blown away. Never had a bad meal here.” natateden, Top Table
“We spent numerous evenings drinking and dining at The Chaser Inn, what a fantastic place to enjoy what a real English pub should be like. You guys really know what you are doing from decor to fine dining and everything in between.”
“The staff were very helpful and the atmosphere and decor are instantly relaxing and comfortable. The food on offer is a breath of fresh air against the background of constantly churned out fare to be found in many chain pubs who have lost touch with the art of connecting with the customer.”
ZimboJules, Trip Advisor
ObjectiveView001, Trip Advisor
THE FARM @ FRIDAY ST “@Whiting_Hammond Should I mention how much I love @farmfridayst? Keeping everything crossed in the hope you’ll make my lousy week better :)” Fiona Shoop @FiShoop, Twitter
THE MARK CROSS INN “Fantastic late lunch @themarkcross – excellent service (makes you realise how poor it is in other places) great food & stunning views.” David Westbrooke @DavidWestbrooke, Twitter
“We had a great night at the farm, it was the first time most of our group had been here and it came highly recommended. We were not disappointed. The food was delicious and we all had fun, the service was outstanding.”
“Fabulous place for the whole family to enjoy a relaxed meal. The food is always excellent: high quality & plenty of it! The atmosphere is very relaxed and very good for children. Good outside area, too.”
amy123, Top Table
lizmm, Top Table
“This is a really lovely place to go with family or as a couple. The staff are friendly and helpful, the food is really excellent and the ambiance relaxed and comfortable. I enjoy myself every time I come here as do my family and friends. I would highly recommend it to anyone.”
“Everything was beautifully cooked and served delightfully. Service was attentive but not intrusive. Yes, it is pricey, but one gets what one pays for, and this is a pub that actually serves restaurant quality food and it is served in a beautiful setting with friendly staff.”
Amy T, Trip Advisor
pollenca, Trip Advisor
88 - SPRING 2014
W&H_Iss4_Spring14_Reviews.indd 2
17/01/2014 15:21
THE OLD DUNNINGS MILL “@dunningsmill just had the best roast dinner EVER!! Beef, lamb & pork all on one plate!! Wowzers!! (-:” Bonnie J Boon @WeddingmuaBon, Twitter
“Very pleasant dining experience for Sunday lunch. The food was very good, served on hot plates. A good vegetarian option also. Staff attentive, so no complaints whatsoever. Thank you, will visit again.” LUVPUBS, Top Table
FOOD FOR THOUGHT We always love to hear the positive things our customers have to say, but are equally on the lookout for anything we can do to make your experience even more enjoyable next time. Here are a few examples of some of our diners’ constructive suggestions
The Chaser Inn “This would make a wonderful gastro pub. It has a beautiful countryside location and is attractive and traditional. Unfortunately the food for me doesn’t live up to the surroundings. There is a lot of traditional pub food on the menu, but I think that they could do a lot more interesting, seasonal and local dishes using produce from the farmers’ market.” LAW64, Trip Advisor
“The Old Mill is undoubtedly THE best pub in the area for drinks, food, atmosphere and service. We live locally and eat here regularly. Very friendly staff, especially the Manager who always takes time to welcome us and talk to us. We love this place.” Helen D, Trip Advisor
THE CRICKETERS INN “@Cricketers_Inn me and the missus had a fantastic lunch yesterday. Great food #thebestyet” Paul.D @paulmdavey1990, Twitter
“From start to finish you are made welcome and nothing is too much trouble, the atmosphere is very calming, the food is amazing and presented to a very high standard, would recommend this pub to anyone. BOOK A TABLE NOW.” monkey, Top Table
“Thanks to all the staff at the Cricketers Inn for making our special day complete. We found the service to be very attentive and there was great choice of food which was delicious. We recommend the venue highly to anyone and will definitely come back again ourselves.” Imogian, Trip Advisor
BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS
The Mark Cross Inn “We have visited a few times as the venue is pleasant with lovely views in the summer and spacious and comfortable inside. The service varies, but on our last visit was really good. The choice of food is pleasing, but the quality no more than average to good and the food could certainly have done with being warmer and the vegetables slightly more cooked.” Meg M, Trip Advisor
The Cricketers Inn“First time I have had reason to complain, but my friend’s sirloin steak was very tough and full of gristle. The staff made just a token reduction in the cost. The rest of our food was fine.” kentishman1, Top Table
STANMER HOUSE “Just popped to @StanmerHouse for dinner with @miss_faith54, very nice too!” Dan Garner @dasgarner, Twitter
“I have been to Stanmer House for a friendly get together. We really enjoyed ourselves. The staff were friendly and efficient, the venue is beautiful and tasteful, open fire, comfy furniture what else could you want. Well worth a visit. Most enjoyable.” Pammie707, Trip Advisor
SPRING 2014
W&H_Iss4_Spring14_Reviews.indd 3
- 89
17/01/2014 15:22
Untitled-3 2
16/01/2014 14:27
YOUR CHANCE TO WIN A SUNDAY LUNCH FOR FOUR The day of rest becomes the day of indulgence for this issue’s competition as we offer you the chance to win a three-course Sunday lunch for four (including two bottles of house wine) at a W&H venue of your choice! To be in with a chance of winning this mouth watering prize, all you have to do is email your name, address and contact telephone n e o o ce w i in an a on .co. wi e s ec line as o n ay nc o pe i ion. l e na ively sen yo e ails o i in a on e i le own i in s one a seway on i e en 8 . losin a e o en ies is n ay p il 3 2O 4.
Good luck and we look forward to receiving your entries! TERMS AND CONDITIONS e winne will e selec e a an o an
i in
a
on s ecision is nal.
pe son will e accep e . Only one eal o o is availa le w ic
e p ize is as s a e a ove an canno e s s i
s e a en on a
n ay wi in
ee on s o
e wi
co espon ence. o cas p ize al e na ive will e o e e . inne s ay e as e o a e pa in p lici y p o os ela in o e co pe i ion. e elep one n
e a e no s pplie yo en y will e invali . n e nli ely even
a
e e cep ion o so
in al e na ives o alco ol. Only one en y pe
e winne ein no i e e cl in p lic oli ays. en e p e e ence
e p ize as s a e a ove is no availa le
i in
s an con i ions apply. a
on ese ves e i
s e s a e in yo
ll con ac e ails na e a
ess an
o o e a p ize o si ila val e.
f you do not wish to be contacted in the future by Whiting ammond or any other affiliated brand, please send an email stating this to office whitingandhammond.co.uk with the subject line Gastro unday unch ompetition’. lternati ely, state this in written correspondence addressed to Whiting ammond, The ittle rown ug, hiddingstone auseway, Tonbridge, ent T
SPRING 2014
W&H_Iss4_Spring14_CompetitionHome.indd 3
- 91
17/01/2014 15:23
92 - SPRING 2014
Page92.indd 2
16/01/2014 14:18
uit cr re nt
me
We are the multi-award winning Whiting & Hammond family pub and restaurant group located throughout Kent and Sussex.
We are always interested in talented people and whether you’re already at the top of your game or it’s your first step on the ladder as an apprentice, we are on the lookout for the type of character who will fit in with our passion for great food, great drink and great company. If you are in the hospitality business and looking for the next move on your career path, be it working with guests Front of House or creating and delivering the very best food from our kitchens, we want to meet you. We make a point of promoting talent within our business, so there is enormous potential for you to develop.
EXCITED BY THE PROSPECT OF WORKING ALONGSIDE PASSIONATE PEOPLE? THEN SEND YOUR CV TO: HR Department, Whiting & Hammond Head Office, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ Alternatively, you can give us a call on 01892 871 042 or email your CV to: terry.turner@whitingandhammond.co.uk SUMMER / WINTER 2013
W&H_Iss4_Spring14_Recruitment.indd 3
- XX
17/01/2014 15:24
Untitled-3 2
16/01/2014 14:26
SUPPLIERS LISTING
WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS
ADRIAN MECKLENBURGH
HT WHITE & CO. LTD.
www.mecklenburghdrinksolutions.co.uk | 01622 769 760
www.htwhite.com | 01323 720 161
BG BENTON
I.A.HARRIS
www.bgbenton.co.uk | 01892 767 276
BIBENDUM www.bibendum-wine.co.uk | 020 7449 4100
CHASE FENCING sales@pallethandlingpenshurst.co.uk | 01892 870 882
COOPER BURNETT www.cooperburnett.com | 01892 515 022
CPL TRAINING www.cpltraining.co.uk | 0845 833 1835
DORSET SNAILS www.dorsetsnails.co.uk | 01202 632 492
EDIBLE OIL www.edibleoildirect.co.uk | 01797 364 100
ELLIS OF RICHMOND www.ellisofrichmond.co.uk | 0208 744 5550
FENTON CHANDLER www.fentonchandler.co.uk | 01252 851 726
FROBISHERS www.frobishers.com
GARY A. SARGEANT FCA www.gary-sargeant.co.uk | 01322 614 681
GREENE KING www.greeneking.co.uk | 07974 132 519
HAYWARD BUTCHERS www.haywardsbutchers.co.uk | 01732 355 611
HR ADVISE ME www.hradvise.me | 0844 225 4077
www.iaharris.co.uk | 020 7622 7176
JOSEPH ISAAC www.joseph-isaac-hairdesign.co.uk | 01892 529 977
KENT FARMERS MARKETS 01732 833 976 | 07768 643 614
LOCH ASSOCIATES www.lochassociates.co.uk | 01892 773 970
LARKINS 01892 870 328
NATWEST www.natwest.com | Sarah Hilliard 01892 790 635
PENSHURST FINE FOODS 01892 664 044
PUNCH TAVERNS www.punchtaverns.com | 01283 501 600
SALCOMBE DAIRY www.salcombedairy.co.uk | 01732 851 523
SANKEYS www.sankeys.co.uk | 01892 511 422
TAYLORS CLASSICS sales@taylorsclassics.com | 01785 240 444
THE GYM www.the-gym.co | 01892 548 700
WW LANDSCAPES www.ww-landscapes.co.uk | 01892 890 080
ZONAL www.zonal.co.uk | 0800 131 3400
SPRING 2014
W&H_Iss4_Spring14_SuppliersListing.indd 95
- 95
16/01/2014 16:59
Untitled-3 2
16/01/2014 14:26
LAST ORDERS
A WORD FROM THE TOP
reserved for the biggest day of the year – Mother’s Day on March 3O. You can’t say I haven’t warned you! nd talking of mothers (and fathers), we also ha e aster (and more school holidays!) to look forward to. But by then all the gardens will have had a good spruce up and be in full swing, ready for the sunshine. ’ e got my work cut out for the foreseeable future as we start reno ating the ings ead in essels Green – all going well, we should be open by the end of March. I’m really excited with the plans we’ve got for the site; I think it’s going to be a cracker, although I’ve got no doubt I will have a few more grey hairs before the next issue of Gastro is out! f you want to keep up with the news, follow us on Twitter @Whiting_Hammond where I’ll be giving regular updates. nd you ne er know, as a follower
you could always win a meal at one of our sites as we periodically give them away. We’ e been battening down the hatches hoping the bad weather will ease off and crossing everything that we’re now through the worst of it… looking forward to the brighter colours and weather that spring will bring, with our chefs already planning their seasonal dishes. nyway, for now ’m off to the pub! Cheers,
Brian Keeley Whiting MD
SPRING 2014
W&H_Iss4_Spring14_LastOrders.indd 3
PHOTOGRAPH: SAM YARDLEY
B
efore we look ahead to an exciting 2O14, I’d like to regale you with a story that, to me, sums up everything I love about coming to work every day. There are three things that make Whiting & Hammond a success – our product, our staff and our customers. I can think of no better example of all three coming together than during Christmas when Paul Giles and the team at The Cricketers Inn overcame massive adversity after losing power on December 23 for four days, including Christmas Day, during the storms. aul, along with his ead hef, aura arnell, rallied their team and invited booked customers, as well as other members of the public who had lost power, to a stunning complimentary feast at the local St Johns church hall in Meopham on Christmas Day. This was truly going above and beyond any expectations and embracing the Christmas spirit – I’m extremely proud of what they achieved. o, what do we ha e to look forward to in Very soon we have Valentine’s Day celebrations at all our sites, so don’t forget to get in early for your table as these get snapped up quickly, and with it falling on a Friday this year, they will be even more in demand than normal. But of course, most importantly of all, make sure you have your table
- 97
17/01/2014 15:28
MAKING THAT BOOKING All the names and numbers you’ll need to get in touch with Whiting & Hammond...
THE LITTLE BROWN JUG 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, Kent DA13 0QA
Manager: Craig White
Manager: Kiran Shukla
Manager: Paul Giles
Head Chef: Daniel Curtis
Head Chef: Dave Deane
Acting Head Chef: Laura Parnell
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, East Sussex BN23 8AP
Manager/Acting Head Chef: Simon McLoughlin
Manager: Janet Webb
Manager: Paul Worman
Events Manager: Rebecca Weller
Head Chef: Steve Ednie
Head Chef: Neil Parfitt
Tel: 01273 680 400
Tel: 01342 326 341
Tel: 01323 766 049
Email: enquiries@stanmerhouse.co.uk
Email: enquiries@theolddunningsmill.co.uk
Email: enquiries@farmfridaystreet.com
Website: www.stanmerhouse.co.uk
Website: www.theolddunningsmill.co.uk
Website: www.farmfridaystreet.com
98 - SPRING 2014
W&H_Iss4_Spring14_Personal Contacts.indd 2
17/01/2014 15:30
W&H_Iss4_Spring14_CoverSet.indd 2
17/01/2014 15:32
FR EE •F •F
e FR Th SE EE • On U • F R O REE HREE • F
E RE
GASTRO
EE •F E RE
•F
R
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
FISHY BUSINESS
SPY VALLEY WINES
The family dynasty that is Sankey’s
The Kiwi vineyard with an undercover connection
FOOD OF LOVE
FIT FOR A KING
Treat that someone special to a W&H Valentine’s meal
Why Greene King are still at the top of their game
SPRING EATING
HEALTH TECH
Our guide to the best food, products and experiences
Apps and gadgets to help you stay in shape
DISHES FROM AROUND THE WORLD
We compile an A-Z from 26 different countries
ISSUE 4 SPRING 2014
W&H_Iss4_Spring14_CoverSet.indd 1
ROSEMARY SHRAGER
“I try to make people laugh and take the fear out of cooking”
17/01/2014 15:31