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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
COORS AND EFFECT
Delighting our drinkers with the global family brewer
8TH WONDER
STANMER ROMANCE
Meet the Brighton couple who tied the knot in W&H style
LAURENT-PERRIER
We unveil the latest addition to our family
This acclaimed Champagne makes our pubs sparkle
OVER THE MOON
VIP TREATMENT
Why Sussex charcuterie Moons Green is the prime cut
How to win a luxury pamper package
EXCLUSIVE
ISSUE 5 SUMMER 2014
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MICHEL ROUX Jr The Michelin-starred chef on Le Gavroche, MasterChef and returning home to Shipbourne
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PHOTOGRAPH: SAM YARDLEY
WELCOME
What’ll it be, then?
G
reat news on two fronts for Whiting & Hammond as
television, his Michelin-starred restaurant Le Gavroche,
pursuit of creating the perfect burger for the W&H menus.
we open the doors of our eighth pub and take home
and his return to Shipbourne last year for our very own
You’ll meet another key member of our team and hear
Chaser charity dinner.
about another of our favourite dishes to try at home too.
a prestigious industry honour! Gastro won the Business Innovation of the Year Award at the Budweiser Budvar Top
Catch up on all the latest news from our part of the
Plus, if you’d like a complimentary dinner and a well
5O Gastro Pubs 2O14, a tremendous achievement for our
world before checking out some more tantalising trivia
deserved pamper, you won’t want to miss the chance
group and a testament to the strength of this magazine.
with a fresh batch of foodie facts, not to mention our
to win a delicious meal for four at one of our venues,
seasonal roundup of produce and ingredients.
accompanied by an exclusive beauty package for one at
There’s a new addition to our ever-growing family as we proudly unveil the eighth wonder of Whiting &
Some (hopefully) sunny months lie ahead, so there are
The Gallery in Tunbridge Wells! All this and more can be found in your new issue, which
Hammond – The Kings Head in Bessels Green, Sevenoaks!
plenty of outdoorsy features to get you inspired. Join us
It’s been a long time coming, but we finally opened the
as we head out and about to one of the best attractions
is full of fun reads and inspiring tips to enjoy through the
new venue’s doors at the end of March. To find out all
surrounding our eight pubs. We’ll also be profiling five of
brighter months. But that’s enough from me for now; turn
about our latest pub’s journey and development, don’t
the best outdoor garden spaces and exploring some of the
the page and get reading as we welcome you warmly into
miss my story on p. 43.
key benefits of growing on your own allotment.
With these recent developments in mind, we knew we
For our suppliers’ profiles, we track the rich and
had to step things up a notch this time round and deliver
fascinating history of Laurent-Perrier Champagne, before
a magazine that would really get things cooking. The first
taking a look at the global sensation that is Molson Coors
quarter of the year might have seen nothing but relentless
brewery. We’ll also be introducing you to Moons Green
rain, flooding and cold weather, but the sun has finally
Charcuterie, our leading Sussex purveyor of delectable
come out and we’ve put together a fantastic summer
cured meats.
edition to celebrate... First up is an exclusive interview with celebrity chef Michel Roux Jr who spills the beans on a career in
summer – Gastro style! Cheers,
Brian Keeley Whiting MD
Executive Chef James Moyle-Rosser gives his usual tutorial on how to recreate some of our fabulous dishes at
P.S. See p. 97 for my usual closing thoughts and plans
home, while also taking a behind-the-scenes look at our
for the future
SUMMER 2014
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Contents
32
34 {
LAURENT-PERRIER IS TOP OF THE POPS
CHASER HAS EVER SO SLIGHTLY GOTTEN {THE BIGGER, BUT IN ESSENCE IT’S STILL THE SAME } 22
08 - FRONT OF HOUSE Catch up on the latest news from the world of W&H
}
EIGHTH {THE WONDER } 43
- CREAM OF THE CROP Fresh produce, tips and ingredients to enjoy
31
- COORS AND EFFECT Global brewers Molson Coors delight our drinkers
46
- THE EIGHT WONDERS Get to know our award winning gastro pubs
11
- MY FAVOURITE DISH Try your hand at a top pick from the W&H menu
32
- THE BEST BURGER Our Executive Chef goes in search of perfection
- W&H EVENTS Key dates to remember over the coming months
20
- ALL THAT SPARKLES Why Laurent-Perrier is our Champagne of choice
34
52 - ENGLISHMAN’S HOME
22 - IN WITH THE ROUX
- FOODIE FACTSHEET Titillate your taste buds with some tantalising trivia
41
- BREAKFAST AT W&H Join us for great food that’s worth getting out of bed for
43
57 - LOYALTY CARD
Michel Roux Jr returns home to Shipbourne
28
- SEASON’S EATINGS The best foodie connections this summer has to offer
- FIT FOR A KING Introducing the latest addition to our family
51
Discover the many secrets of Chiddingstone Castle
55
Save money with our popular incentive scheme
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72 - CURED TO PERFECTION We hear from Moons Green Charcuterie in East Sussex
75 - FARMERS’ MARKETS
GASTRO
Support your local traders with this handy listings page
78 - SOCIAL SNAPSHOTS Witness the grand opening of our most recent venue
{COORS } 46 & EFFEC T
85 - APPY EATER How your smartphone can help you cook up a storm
86
- GOURMET GADGETS Essential tools to make the most of your seven-a-day
88 - YOUR FEEDBACK The latest online buzz about our pubs and restaurants
91
- COMPETITION Don’t miss your chance to win a terrific pamper prize
64
93 - WORK FOR US Do you have what it takes to join our team?
97 - A WORD FROM THE TOP Brian Whiting talks about what we’ve got coming up
98
- CONTACT DETAILS All the names and numbers you’ll need to get in touch
{ W&H } 60 DELIGHTS
Editor – Richard Moore rmoore@markerstudy.com Deputy Editor – Frederick Latty flatty@markerstudy.com Designer – Dom Prevost dprevost@markerstudy.com Junior Designer - Xela Ruy xruy@markerstudy.com Commercial Manager – Clara Higgs-Prosser chprosser@markerstudy.com Production Co-ordinator – Phil Glover pglover@markerstudy.com Commercial & Digital Marketing Manager Laura Plane lplane@markerstudy.com Publishing Directors Nick Moore nmoore@markerstudy.com Ashley Edwards aedwards@markerstudy.com Contributors Sam Yardley Sean Aidan Kim Brett Bill Mason Peter Sheppard Heather Shuker Val Thacker Lee Wells
72 59 - MEET THE TEAM Say hello to an important member of the W&H group
60
- HOME SWEET HOME Fabulous dishes to try from the comfort of your kitchen
64
- THE FOOD OF LOVE Brighton couple ties the knot in Stanmer style
68
- GREEN GRASS OF HOME Five garden suppliers that will inspire your alfresco dining
71 - THE PLOT THICKENS Experience the benefits of growing your own produce
ONE MEDIA AND CREATIVE UK LTD Longford House, 19 Mount Ephraim Road, Tunbridge Wells, Kent TN1 1EN 01892 779 650 • www.one-media.co Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.
SUMMER 2014
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NEWS
FRONT OF HOUSE OUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H
WINNOVATION We are thrilled to announce that, following an impressive awards ceremony at the Hermitage Road Bar & Restaurant in Hertfordshire, Gastro magazine was crowned Business Innovation of the Year at the Budweiser Budvar Top 5O Gastro Pubs 2O14! The awards, organised by leading pub industry magazine, The Publican’s Morning Advertiser, recognised gastro pubs that have shown strong business innovation in the past year by introducing a successful new initiative. Morning Advertiser Managing Editor, Jo Bruce, says: “Whiting & Hammond demonstrated a strong understanding of its customer base and willingness to try something new in launching its Gastro magazine.”
www.top5Ogastropubs.co.uk
L-R: ROB WILCOCK (EDITOR OF THE PUBLICAN’S MORNING ADVERTISER), DARREN SOMERTON (W&H OPERATIONS MANAGER), BRIAN WHITING AND MATTHEW FORT (GREAT BRITISH MENU JUDGE AND FOOD CRITIC)
COOKING CAMPAIGN
WORLD OF WINE Following the launch of the W&H Wine Club, we’ve been running tasting evenings across a number of our sites. Led by our expert from Enotria Winecellars, Linton Neil, customers are invited to join us for an evening of
W&H WINE CLUB
Welcome to the
WineClub
INTIMO CABERNET/ MERLOT/MALBEC, HUMBERTO CANALE 2011 Humberto Canale was a pioneering engineer who played a significant role in developing agriculture in Patagonia; he founded and built the winery in 1909 in the heart of the Rio Negro province. Four generations later, Guillermo Barzi Canale has successfully managed the Humberto Canale winery over its 100th vintage and developed the established vineyards and winery practices to fit the requirements of a new millennium. With a cooler climate than Mendoza, Patagonia lends itself well to aromatic wines with excellent, naturally balancing acidity. Pinot Noir and Merlot flourish here and Sauvignon Blanc is unparalleled within Argentina.
With Christmas fast approaching, we thought it would be a great time of year to share with you some of our preferred drops. Alongside Linton Neill, a representative from UK wine supplier,
Enotria, (one of our favourite vintners), we have carefully picked a few gems and boxed them
up for you, all ready for the festive season; but why not grab a couple and start sampling sooner?
education into the world of wine. The
TASTING NOTE: Intense ruby colour. Complex and elegant nose with red berries and notes of vanilla and tobacco. In the mouth, the wine is medium to full bodied with ripe, dark fruit flavours and a hint of oaky spice.
evenings have proved a huge success, bringing together people who are interested in learning more about the wines available through our Wine Club
CAVENDISH, RIDGEVIEW NV
ARGEO PROSECCO, RUGGERI NV This is one of the best Italian wine firms and its Prosecco di Valdobbiadene is among the most complete expressions of this wine. The winery was founded 50 years ago by Giustino Bisol. Today, at the head of the winery, is his son, Paolo. Ruggeri does not have its own vineyards, but buys the grapes in the Valdobbiadene area. www.ruggeri.it
events throughout the coming months, so keep an eye out in your local for the details.
www.enotria.co.uk
Champagne Jacquart, based in Reims in the heart of Champagne, is one of the region’s most dynamic and forward looking producers. Part of the Alliance Champagne Group, it has the largest area of vineyards in Champagne at its disposal. With access to such a diverse and plentiful supply of quality grapes, Maison Jacquart’s winemakers are able to choose and then blend wines that reflect the character of the different terrains, producing final cuvées that have distinctive styles and personalities.
CHENIN RESERVE, KEN FORRESTER 2012 Ken Forrester represents the true pioneering spirit of the post-apartheid South African wine industry. Drawing on the examples of top Loire whites, he has used his uniquely placed Chenin vines to maximum effect and has single-handedly led a Chenin Blanc quality revolution. As a result, these wines have achieved iconic status worldwide. TASTING NOTE: Barrel fermented, full ripe, rich and full bodied – this wine is a great example of the harmonious balance that can be achieved between fruit and delicate oak/vanilla flavours. Bursts with dried apricots and pineapple, with a hint of vanilla and some typical Chenin honey notes on the long-lasting finish. www.kenforresterwines.com
TASTING NOTE: A lovely golden straw colour and exceptionally fine bubbles. The nose is full with hints of red fruits. The pinot dominance brings depth and complexity to the palate with a long lasting finish, while the Chardonnay adds finesse and freshness. On its first release, the Cavendish is quite fruit focussed, but will continue to develop more complex biscuit and bready characteristics over time. www.ridgeview.co.uk
ROSATOVERONESE, VERITIERE 2012 The method for producing rosé wine is somewhere between that for white and red. Its colour must come from red grapes (although it can be blended with a white grape afterwards in some circumstances) and its source is during the maceration period of fermentation. As the red grapes are fermenting, in contact with the skins, they begin to release the colour and tannin from the grapes. After around eight hours or so, some of the juice is run off and, as this has only had a short period of time in contact with the skins, it is only lightly coloured. The resulting rosé juice is then fermented dry, separately to the rest of the red juice. The longer the time in contact with the skins, the deeper the blush. TASTING NOTE: Soft, red fr uit flavours abound on the palate, with a crisp freshness that is both balanced and versatile. This wine makes for delicious summer drinking.
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boxes, in a great atmosphere. We will be running further tasting
CRAIG HAWKES
BRUT MOSAÏQUE, CHAMPAGNE JACQUART NV
Situated in the South Downs of England, Ridgeview is a family company dedicated to producing the highest quality sparkling wine from classic varieties and traditional methods. Ridgeview sparkling wines are named in honour of Englishman Christopher Merret, who, in 1662, was the first person to record the process of making traditional method sparkling wines in London, 30 years before the technique was documented in Champagne. In just 10 years of sales, Ridgeview has been awarded over 100 medals and trophies for its sparkling wine, including Best Sparkling Wine IWSC in 2005 and English Wine of the Year in 2000, 2005 and 2009. The family’s dedication, passion and determination have greatly contributed to the recent renaissance in quality and popularity of English Sparkling Wine.
SAUVIGNON BLANC BLACK LABEL, YEALANDS ESTATE 2012 Located in the southern Awatere Valley sub region of Marlborough, Yealands Estate is arguably the most ambitious family owned vineyard enterprise in New Zealand. Few could grasp the breadth of Peter Yealands’ vision when he took on the challenge of creating terraced vineyards among these rolling foothills in the late 90s, eventually realising Yealands Seaview Vineyard. While the majority of the vineyard is planted with New Zealand’s world-renowned Sauvignon Blanc vines, Peter was one of the first to plant alternative varietals like Gruner Veltliner and Viognier in Marlborough. Yealands Estate is a showcase of innovative environmental sustainability. The wines are carefully nurtured from the vine to the bottle with low impact methods, cutting edge green technologies and some very inventive thinking. Its carbon neutral winery, built in accordance with New Zealand Building Council’s Green Star Building Certification, was one of a handful in the world to achieve ‘carboNZeroTM’ certification. Launched in 2008, the winery is also the first to have measured and offset all greenhouse gas emissions since day one. With an absolute commitment to sustainable wine production, Yealands Estate brings together winemaker, Tamra Washington, and winery owner and founder, Peter Yealands, whose vineyard development skills and ‘green’ wine business vision lead the industry in sustainable premium wine production. TASTING NOTE: Our Yealands Estate Sauvignon Blanc is selected from two parcels of fruit from our Donnelly’s Block on our Seaview Vineyard. This aromatic wine shows lifted flavours of blackcurrant with underlying notes of wet stone and thyme. The palate is elegant, yet full of sufficient weight and texture, balanced by a flinty minerality.
campaign to recruit young cooks. Craig Hawkes, who recently completed his apprenticeship at The Cricketers in Meopham, will be featured in a
WINEMAKING
RIOJA RESERVA, MARQUES DE RISCAL 2008
Fermentation takes place at a controlled temperature of 26°C and the maceration time is never more than 12 days. Riscal Reservas spend around two years in American oak casks, producing a wine that corresponds to the classic Rioja style; fresh, fine, elegant and very suitable for laying down for many years. Before release for sale, it spends a minimum of one year rounding off in the bottle.
Marqués de Riscal is the oldest Rioja house and has been a leading and pioneering company in the wine producing sector for many years. In 1858 it became the first winery in Rioja to produce wines following the Bordeaux method, and in 1972 it was the first winery to promote the Rueda Designation of Origin, where it produced its famous Marqués de Riscal white wines. Marqués de Riscal sells its wines in 80 countries and they enjoy the highest international distinctions, as well as numerous awards and mentions in the media.
TASTING NOTE: Very lively aromas of damson, redcurrant and blackcurrant, leather and steak, with simmering undertones of spicy oak. The palate is seductive, with tight, ultrafine tannins, cr unchy, refreshing acidit y and bags of red fr uit character. Very approachable and hugely enjoyable. Try with roast lamb.
IF YOU’D LIKE TO BUY A BOX, PLEASE JUST ASK YOUR WAITER OR WAITRESS TO GRAB ONE FOR YOU. KEEP AN EYE OUT FOR CUSTOMER WINE TASTING EVENINGS AROUND THE PUBS SOON.
by the British Beer and Pub Association. Led by young people, it will focus career in the catering and hospitality trade. We are proud to be taking this
x 6 sparkling, retail price £120
x 2 rosé, 4 white and 6 red, retail price £150
DOURO RED, QUINTA DO CRASTO 2011
leading role in the campaign.
Situated on the North bank of the river Douro, halfway between Regua and Pinhao, Quinta do Crasto is arguably the finest estate for the production of red wine in Portugal. The top bottling has achieved the highest Parker ratings so far of any wine in the country (2003 Vinha Maria Teresa – 96 points), but there is also great strength and depth, from the mid priced range (the 2005 Old Vines Reserva was voted third in the Wine Spectator’s global top 100 ranking in 2008), all the way to the entry level Douro Red, which regularly wins accolades for its exceptional value for money.
Enotria Winecellars Ltd., 4-8 Chandos Park Estate, Chandos Road, London NW10 6NF 020 8961 4411 www.enotria.co.uk
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promotional video as part of an initiative that will be launched this summer on ‘passion in life, passion in work’ and aim to inspire others to pursue a
W&H BUBBLY CASE
W&H MIXED DROP CASE
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A W&H Apprentice Chef has been selected as the face of a national
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www.beerandpub.com
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NEWS
SAM YARDLEY
FESTIVAL FEVER
Our favourite time of year has arrived with the launch of our annual beer festivals. We’ll be holding a grand total of 1O this year, complete with family fun at every event, plus all the usual suspects to keep you occupied, from hog roasts, barbecues and beer and cider tents, to Pimm’s, face painting and live music. So, why not make a day – or a weekend – of it by joining us for the festivities? Here’s hoping for some fantastic summer weather to top it all off! For complete beer festival listings head to p. 21 or visit www.whitingandhammond.co.uk/events
AND THE
CENTENARY CELEBRATION
WINNER IS...
meal for four at a W&H venue of their choice. For your
On Saturday August 2 and Sunday August 3 Shipbourne village will be hosting an unmissable celebration to mark the First World War’s 1OOth anniversary. There will be a variety of attractions to enjoy, including army demonstrations, period inspired games and stalls and an exhibition of Shipbourne’s role in the war effort. In support and remembrance of this historic event, our very own Chaser Inn will be setting up a ‘French Style Café from 1Oam to 12pm on both days, as well as a food tent on the village green from 12pm to 2pm.
chance to win this fantastic prize, head to p. 91.
www.thechaser.co.uk
YOUR CHANCE TO WIN A SUNDAY LUNCH FOR FOUR The day of rest becomes
Congratulations to Mrs Sarah Tomey from Eastbourne, the winner of last issue’s competition! Sarah and three of her guests will
the day of indulgence for this issue’s competition as we offer you the chance Sunday lunch for four (including to win a three-course two bottles of house wine) To be in with a chance of at a W&H venue of your winning this mouth watering choice! prize, all you have to do number to office@whitingandhammond is email your name, address .co.uk with the subject and contact telephone line ‘Gastro Sunday Lunch Whiting & Hammond, The Competition’. Alternatively, Little Brown Jug, Chiddingstone send your details to Causeway, Tonbridge, Kent TN11 8JJ. Closing date for entries is Sunday April 13 2O14.
Good luck and we look
forward to receiving
your entries!
The winner will be selected TERMS AND CONDITIONS at random and Whiting & Hammond’s decision is final. person will be accepted. The prize is as stated above Only one meal for four is and cannot be substituted, available, which must be with the exception of soft taken on a Sunday within drink alternatives to alcohol. correspondence. No cash three months of the winner prize alternative will be offered. Only one entry per being notified, excluding Winners may be asked to public holidays. Venue preference take part in publicity photos telephone number) are must be stated in your not supplied, your entry relating to the competition. will be invalid. In the unlikely Terms and conditions apply. event that the prize as stated If full contact details (name, above is not available, Whiting address and & Hammond reserves the right to offer a prize of similar value.
If you do not wish to be contacted in the future by Whiting & Hammond office@whitingandhammond or any other affiliated brand, .co.uk with the subject please send an email stating line ‘Gastro Sunday Lunch this to Competition’. Alternatively, Whiting & Hammond, The state this in written correspondence Little Brown Jug, Chiddingstone addressed to Causeway, Tonbridge, Kent TN11 8JJ
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be wined and dined at their preferred venue, The Farm @ Friday Street, enjoying a three-course Sunday lunch (worth £13O+) absolutely free! Our latest competition will see one lucky winner scoop a luxury pamper package at The Gallery Hair & Beauty in Tunbridge Wells, as well as a complimentary
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TTHE
EightWonders OFF WHITING & HAMMOND
Introducing our award winning pubs and restaurants Photography by Sam Yardley
THE CHASER INN Location: Shipbourne, Kent Opened: Summer 2003 Indoor covers: 149 Outdoor covers: 104 Ales: 5 Staff: 48
The Chaser Individual Awards Finalist for Sunday Lunch Pub of the Year in the Publican Food and Drink Awards Finalist for the third year running for Kent’s Best Pub in the Taste of Kent’s Best Pub Awards
Additional features: Three open log fires and one log burner Signature dessert: Banoffee pie – chocolate sauce – honeycomb pieces
Winner of Best Gastro Pub in the London24 Food & Drink Awards Finalist for the second year running for Kent’s Best Pub in the Taste of Kent Awards Runner-up for Kent’s Best Pub in the Taste of Kent Awards Winner of Sunday Lunch Pub of the Year in the Publican Food & Drink Awards
SUMMER 2014
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THE OLD DUNNINGS MILL The Old Dunnings Mill Individual Awards Highly Commended for Flavour of the South East Award at the Beautiful South Awards for Excellence
Location: East Grinstead, West Sussex Opened: October 2004 Indoor covers: 150 Outdoor covers: 100 Ales: 4 Staff: 30
Whiting & Hammond Group Awards Winner of Business Innovation of the Year (Gastro Magazine) in the Budweiser Budvar Top 50 Gastro Pub Awards Highly Commended for Best Food Offering in the Publican Food and Drink Awards Winner of Best Food Offer in the Morning Advertiser 250 Awards Shortlisted for Best Unbranded Food in the Morning Advertiser Great British Food Awards
Additional features: Original working watermill next to a tranquil stream in the pub’s garden Signature dessert: Waffle stack with a choice of three toppings – white chocolate sauce – toffee sauce – ice cream – maple syrup – caramelised banana
BEER FESTIVALS: June 27-29 and September 12-14
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THE LITTLE BROWN JUG (Head Office)
The Little Brown Jug Individual Awards Winner of Best Family Pub in the South East in the Publican Food and Drink Awards Winner of Best Family Dining Venue in the Kent Life and Kent on Sunday Food and Drink Awards Finalist for Food Pub of the Year in the Publican Food and Drink Awards Finalist for Barman of the Year (Todd Fleetwood, Assistant Manager) in the Publican Food and Drink Awards
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 Signature dessert: LBJ sundae (to share between 2/3) – chocolate ice cream – Chantilly cream – chocolate sauce – sticky toffee and brownie pieces (also available for one person)
BEER FESTIVALS: May 30-June 1 and October 3-5 (Oktoberfest)
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THE MARK CROSS INN The Mark Cross Individual Awards Finalist for Customer Service Pub of the Year in the Publican Food and Drink Awards Finalist for Barman of the Year (Paul Roser) in the Publican Food and Drink Awards Finalist for British Food Pub of the Year in the Publican Food and Drink Awards Winner of Customer Service Pub of the Year in the Publican Food and Drink Awards Finalist for Sunday Lunch Pub of the Year in the Publican Food and Drink Awards Winner of South East Pub of the Year in the Morning Advertiser Great British Pub Awards Finalist for Food Pub of the Year in the Great British Pub Awards
Location: Mark Cross, East Sussex Opened: September 2006 Indoor covers: 167 Outdoor covers: 150 Ales: 5 Staff: 40-45
Additional features: Stunning Sussex countryside views and an outdoor play area for children Signature dessert: Lemon assiette (variable by season)
BEER FESTIVALS: May 9-11 and July 25-27
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THE FARM @ FRIDAY STREET
The Farm @ Friday Street Individual Awards Highly Commended for Tourism Pub of the Year in the Beautiful South Awards for Excellence Shortlisted for Best Managed Pub in the Great British Pub Awards Winner of the South East Managed Pub of the Year in the Morning Advertiser Great British Pub Awards Finalist for Managed Pub of the Year in the Great British Pub Awards
Location: Eastbourne, East Sussex Opened: December 2007 Indoor covers: 180 Outdoor covers: 84 Ales: 5 Staff: 27
Additional features: A large mezzanine, referred to as The Gallery, which can fit up to 50 guests for private functions and celebrations Signature dessert: Death by Chocolate – warm chocolate brownie – Belgian chocolate ice cream – hot chocolate sauce
BEER FESTIVAL: August 8-10
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THE CRICKETERS INN The Cricketers Individual Awards Shortlisted for Best New Pub in the Morning Advertiser 250 Awards
Location: Meopham, Kent Opened: Summer 2010 Indoor covers: 110 Outdoor covers: 125 Ales: 5 Staff: 46
Shortlisted for Best Food Pub in the Great British Pub Awards Finalist for Best New Site in the Morning Advertiser 250 Awards
Whiting & Hammond Group Awards Runner-up for Customer Care and Service in the West Kent Business Excellence Awards Winner of Best Growing Business in the West Kent Business Excellence Awards Winner of West Kent Business of the Year in the West Kent Business Excellence Awards
Additional features: Large York stone patio area to the rear and additional patio area overlooking the cricket green at the front Signature dessert: Earl Grey and lemon infused cheesecake – raspberry jellies – raspberry sorbet
BEER FESTIVALS: June 6-8 and August 29-31
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STANMER HOUSE
Whiting & Hammond Group Awards Winner of Food Pub Company of the Year in the Publican Food and Drink Awards Winner of the West Kent Business Excellence Award for Customer Service Finalist for Food Champion of the Year (Darren Somerton, Operations Manager) in the Publican Food and Drink Awards for the second year running Finalist for Best Food Offer in the Morning Advertiser Top 150 for the second year running Finalist for Multiple Operator of the Year in the Publican Food and Drink Awards
Location: Stanmer Park, Brighton, East Sussex Opened: November 2011 Indoor covers: 400 Outdoor covers: 500 Ales: 3 Staff: 35
Additional features: Two ceremonial rooms, seven function rooms, three restaurants and one coffee shop – the only one of our venues that offers wedding and conference facilities Signature dessert: Ice Mandarin parfait served with a vanilla and orange compote
BEER FESTIVAL: July 4-6
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THE KINGS HEAD Whiting & Hammond Group Awards Finalist for Food Pub Company of the Year in the Publican Food and Drink Awards Finalist for Food Champion of the Year (Darren Somerton, Operations Manager) in the Publican Food and Drink Awards Runner-up for Best Growing Business in the West Kent Business Excellence Awards Finalist for Best Food Offer in the Morning Advertiser Top 100 Awards Highly Commended in the Morning Advertiser Top 100 Awards
Location: Bessels Green, Sevenoaks, Kent Opened: March 2014 Indoor covers: 100 Outdoor covers: 100 Ales: 6 Staff: 50-60
Additional features: Unique ‘hut’ facilities for outside dining Signature dessert: Watch this space...
For full contact information and details on how to book a table at each of our venues, see p.98
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EVENTS
All the dates you’ll need on your W&H calendar
APRIL Saturday 26 Tunbridge Wells RFC Rugby 7s Tournament Sponsored by Whiting & Hammond Bring the whole family out to watch a bit of healthy competition and teamwork at this one-day tournament, also featuring a hog roast, along with beer, cider and Pimm's
MAY Monday 19-Sunday 25 National Vegeterian Week If you're not already a passionate veggie, this is your chance to try something a bit different
JUNE Sunday 15 - Father’s Day Don't forget to treat Dad to a slap-up meal and his favourite pint in one of our sunny pub gardens
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FESTIVALS 2014 MAY Friday 9-Sunday 11 - The Mark Cross Inn Help us kick off the season in style with our first offering of live music, BBQ and fun for all the family!
Friday 30-Sunday June 1 - The Little Brown Jug As the first of our pubs to host these events, The Little Brown Jug is now in its seventh year of beer festivals!
JUNE Friday 6-Sunday 8 - The Cricketers Inn Enjoy our usual roundup of fine ales, cracking ciders and toe tapping live music
Friday 27-Sunday 29 - The Old Dunnings Mill You won’t want to miss a day of fabulous fun and glorious sun for grownups and kids alike
JULY Friday 4-Sunday 6 - ‘Independence Day’ at Stanmer House Show some Yankee pride as we honour Uncle Sam and celebrate in true American style
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IN WITH THE ROUX Born in Pembury and raised in Shipbourne, Kent, Michel Roux Jr is now known for his Michelin-starred restaurant, Le Gavroche, and his work on popular TV shows like MasterChef and Food & Drink. The celebrated chef speaks exclusively to Gastro about the chefs who inspire his work, a career in television and continuing his family’s legacy MARCH 2013
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Estate and picking wild watercress, strawberries,
world. Hyperbole aside, this exalted
berries and cherries with my grandmother – all
reputation is one that remains as strong
those kinds of things that seem to be in vogue at
today as it did 5O years ago, when Albert Roux and
the moment. We would gather the most weird
Michel Roux Sr blazed a trail for French gourmets
and wonderful things that the English people used
in Britain by opening their Michelin-starred Le
to tut-tut at, like snails and crayfish. It was just
Gavroche restaurant in London in 1967.
a normal thing to do in those days, especially for
our shores ever since can be credited in no small
French people. We call it ‘foraging’!” Following in his father’s footsteps, Michel left
part to the Roux family dynasty, whose acclaimed
school at 16 to embark on an apprenticeship at
restaurant has been at the cutting edge of its
Maître Patissier, Hellegouarche in Paris in 1976.
industry for almost half a century.
From there, his training and understanding of food
The man in charge nowadays is Michel Roux
continued to be honed by the likes of Alain Chapel
Jr – son of Albert, nephew of Michel Sr – who took
at his signature restaurant at Mionay near Lyon,
over the day-to-day running of Le Gavroche in
where Michel worked as Commis de Cuisine and
1991. Under his stewardship it has been consistently
which he cites as his biggest influence to date.
placed in Restaurant magazine’s coveted annual
Throughout a rich and varied career, he went on to
list of the World’s 5O Best Restaurants, achieving
work at the Mandarin Hotel in Hong Kong, Le Tante
momentous success and worldwide renown. Once
Claire in London and Charcuterie Mothu in Paris
home to the likes of a young Marco Pierre White
before coming aboard the family business in 1985.
and Gordon Ramsay, these were certainly big
IMAGE: LEE WELLS
Certainly, the prestige of French cuisine on
IMAGE: LEE WELLS
I remember collecting chestnuts on the Fairlawne
considered to be among the best in the
Last year saw Michel return to his old stomping ground of Shipbourne for a charity dinner at our
shoes to fill. The 54-year-old Michel grew up at the Fairlawne
very own Chaser Inn. As Patron of Kent Farmers’
Estate in Shipbourne where his father worked as
Market Association, he came home to celebrate
a private chef for the Cazalet family. His earliest
the 1Oth anniversary of Shipbourne Farmers’
memories were of the appetising smells of the
Market and raise some much needed funds for
Fairlawne kitchen, where he would play while his
the St Giles’ Church restoration project. Despite
father and mother, Monique, prepared the meals.
running a Michelin-starred restaurant and making
Naturally, a love of food was something that was
a name for himself as one of the country’s leading
ingrained from the start.
celebrity chefs, Shipbourne is still a place that
“I always wanted to be in the kitchen and can never remember thinking anything different.
IMAGE: LEE WELLS
I
t’s no secret that French food is widely
remains close to his heart. “It was wonderful coming back. It really hasn’t changed that much – the school is still there and still pretty. The Chaser has ever so slightly gotten bigger, but in essence it’s still the same and the church is identical. Driving past the entrance to Fairlawne Estate, it’s still as I remember it. I will be down there again in June to help promote Kent Farmers’ Market Association month and all the local produce, because I do have fond memories and an affection for that particular part of the world.” While we look forward to having Michel back in our neck of the woods soon, his busy schedule keeps him largely London bound. Le Gavroche itself opened its doors in the capital’s Lower Sloane Street in 1967, named after a character in Victor Hugo’s Les Misérables. Its opening night was a star-studded affair, attended by the likes of Charlie Chaplin, Ava Gardner and Robert Redford, a testament to the buzz it helped create around French cooking at the time. The restaurant was to serve food previously only available in France, opening the floodgates for a culinary revolution in the UK and becoming the first restaurant to be awarded three Michelin stars in 1982. Indeed, its signature dish, the Soufflé Suissesse (cheese soufflé baked in double cream) has remained a staple on the menu, an indication of the fine balance Michel and his team continue to strike between the old and the new.
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AND AN AFFECTION FOR THAT PARTICULAR PART OF THE WORLD”
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IMAGE: LEE WELLS
“IT WAS WONDERFUL COMING BACK TO SHIPBOURNE. I HAVE FOND MEMORIES
“It’s a massive responsibility and not as easy as
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FOOD - FAVOURITE DISH people think. A lot of people think you walk into a business that’s already made and that you’ve got it easy, but actually it’s probably tougher in many respects. I think I’m continuing the legacy, but in order to do that it has to evolve and be valid for its time, which is something I feel I’ve achieved.” Paying respect to the past while looking ahead to the future is something that has made up the lifeblood of Le Gavroche and the Roux family for many years. To this day, Michel and his team look back to the classics for inspiration, adapting existing recipes from the likes of Auguste Escoffier with a quintessentially Roux twist. “A love of the classics is very much a Roux thing. Escoffier – amongst others – is one of the great classic chefs that we always look back on for reference, but more contemporary chefs that I’ve worked for like Alain Chapel have influenced me even more. That’s the secret to success, I think, isn’t it? It’s finding that recipe, using it as a base and making it to your style, but it has to stay true to the essence of the recipe and not completely change, because then it would be false.” Le Gavroche may have lost one of its three Michelin stars in 1993, but Michel remains unfazed and as focused as ever on what he considers to be the far more important goal of delivering great food and impeccable service to his customers.
“
“I have my style and I do think some chefs try too hard to cook for the Michelin guide and for journalists, forgetting that, actually, they should be cooking for their customers. That’s where they go wrong.” We couldn’t agree more, as Michel has certainly stayed true to his roots. In addition to Le Gavroche, which moved to its current location of Upper Brook Street in Mayfair in 1981, he also opened Roux at Parliament Square in May 2O1O, followed by Roux at the Landau in
“
November of the same year.
IT DOESN’T MATTER YOUR GENDER, YOUR AGE, YOUR COLOUR OR YOUR CREED. IF YOU’RE GOOD ENOUGH, YOU’VE GOT THE JOB
His responsibilities to his family’s business don’t stop there, as he also remains heavily involved with the Roux Scholarship, a groundbreaking cooking competition for up and coming chefs in the UK, as well as Cactus Kitchens, the UK’s premier cookery school, located in central London; all this while finding the time to run an impressive 2O marathons in aid of VICTA (Visually Impaired Children Taking Action), a charity he is personally and professionally passionate about, having suffered with eyesight problems throughout his life.
“The fact that it’s a children’s charity makes it even more meaningful. When you see these kids that are visually impaired or in some cases blind, getting them out to do a bit of physical activity makes such a huge difference.” Likewise, Michel’s further activities outside the kitchen have brought him enormous success. Alongside his duties at Le Gavroche, he has built up an illustrious television career, most notably presenting and judging programmes like MasterChef, Food
& Drink and The Great British Food Revival. Having announced his departure from the BBC in March, he looks back at his time there with great fondness and respect for the influence these shows continue to have on budding chefs across the nation. “It’s a great opportunity to encourage people to actually get cooking and get interested in different produce. It’s quite inspirational, especially programmes like Food & Drink and
MasterChef, which are beautifully made and hit the right tone, the right level, enticing people to have a go at cooking themselves and
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“Very much in my fashion, she had always
arousing curiosity in the right way. It pushes up
important because if you change too much, you
the standards and can only be a good thing.”
alienate your loyal customers. Even if they only
wanted to be a chef as a child growing up. It would
And yet, in spite of his onscreen success, it
come once a year for that cheese soufflé, it’s very
be nice for her to come back, I would love that, but
remains clear that Michel’s number one priority
important that it’s there and that it hasn’t changed
she’s still got a lot of hard work to do and learn
will always be Le Gavroche.
too much, because without them you no longer
never got in the way of my normal day job, which is running the restaurant.” As an advocator of seeing women succeed in a
have a business.”
“
“It’s still very much in control. Filming days
Following an extensive renovation, Le Gavroche reopened its doors earlier this year, complete with a brand new kitchen and the addition of a
and find her feet.” Until then, Michel keeps an open mind to the potential and promise of a new generation of talented chefs to come. “At the end of the day I really just look at
highly competitive, predominantly male industry,
private dining room called The Chef’s Library, an
the end product and whether someone is good
Michel’s kitchen has seen a number of strong
intimate space with seating for up to six people
enough. It doesn’t matter your gender, your age,
female chefs pass through its doors. But while he believes in a level playing field, he also insists that quality should always come first. “It doesn’t matter whether you’re male or female and I wouldn’t discriminate in that way, but giving the opportunity to female chefs when they’re good enough is the way it should be. Unfortunately some places don’t do that and don’t agree with me. It still happens, not just in our industry, but all over.” He continues to remain hands-on and collaborate with Head Chef Rachel Humphrey and Sous Chefs Monica Galetti and Renee Miller to come up with delicious menus that capture the essence of the restaurant’s past, while also looking ahead to its bright and promising future. “It’s evolution, not revolution. That’s very
“
and decorated with a variety of Michel’s own
your colour or your creed. If you’re good enough,
cookbooks from over the years.
then that’s it; you’ve got the job.”
SOME CHEFS TRY TOO HARD TO COOK FOR THE MICHELIN GUIDE WHEN THEY SHOULD BE COOKING FOR THEIR CUSTOMERS. THAT’S WHERE THEY GO WRONG
Michel will be honouring his commitment to presenting a new BBC4 documentary, Chocolat, which is due to air later this year.
It’s this attention to detail that makes the Roux
legacy so special. By honouring the memory of what has come before, while never losing sight of what lies ahead, Michel continues to take his restaurant in new and exciting directions. As his daughter Emily continues her work as a chef in Paris, only time will tell if she too follows in her father’s footsteps by joining him at Le Gavroche.
43 Upper Brook Street, London W1K 7QR O2O 74O8 O881 www.le-gavroche.co.uk www.michelroux.co.uk SUMMER 2014
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WHY NOT TRY YOUR HAND AT ONE OF MICHEL’S OWN RECIPES AT HOME? READ ON TO FIND OUT HOW TO COOK LIKE A ROUX...
SCALLOPS À LA NAGE
WITH VELVET BUTTER SAUCE SERVES 4
INGREDIENTS
DIRECTIONS
8 large scallops, in the shell 1 medium carrot, peeled 4 large pickling onions 2 sticks of celery 3OOml dry white wine 1 bay leaf 8Oml double cream 1OOg butter, diced Salt and pepper Lemon juice
Always buy your scallops in the shell so you can be sure they are fresh. Remove the white meat and coral, rinse under cold water and dry gently. Remove the black stomach and discard. Take the skirt from the scallops and soak for 2O minutes in cold water, then drain. Slice the carrot into thin rounds. If you want to make the rounds more decorative, score the carrot with a channelling knife first. Peel the onions and cut into thin rings. Peel and wash the celery sticks and cut into 3cm batons. Put the wine in a pan with 3OOml of water, add salt and bring to the boil. Add the skirt to the liquid and simmer for 15 minutes, then
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press the liquid through a fine sieve. Pour half the liquid into the pan and add the cream. Bring it back to the boil and whisk in the butter a little at a time. Check the seasoning and add a little squeeze of lemon. Lay the scallops in a pan on top of the stove and pour on the other half of the liquid. Bring to a gentle simmer and cover with greaseproof paper. After one minute, turn the scallops and cook for a further two minutes (depending on the size). To assemble, drain the scallops and put on plates. Arrange the warm vegetables round them and pour on the hot sauce.
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JONES BRITAIN creative kitchen solutions
Upper High Street Heathfield East Sussex TN21 8NB 01435 866435 enquiries@jonesbritain.co.uk www.jonesbritain.co.uk
SPRING / SUMMER 2013
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SEASON’S EATINGS Six of the best foodie connections to look forward to over the coming months
▼
The Trip Readers with itchy feet and big appetites won’t want to miss an authentic itinerary from Intrepid Food Adventures. Trips range from two hours to 14 days, with three different styles available – Bite-size Breaks, Real Food Adventures and Urban Food Safaris. Key culinary hotspots coming up between May and July include Peru, Morocco and Mexico, where you’ll sample an amazing array of flavours and be introduced to a whole new world of cuisine. www.intrepidtravel.com/uk/food
▼
ERSTO C SHUTT LEY / S_BUK
▼
The Film
K.COM
FEATUREFLASH / SHUTTERSTOCK.COM
S_BUK
LEY /
SHUTT ER
STOC
K.COM
The Gear Have fun and get creative in your kitchen with this colourful striped edition of the Kenwood Barcelona Stand Mixer KMX80. Visually striking and easy to use, it features a polished five litre mixing bowl, accompanied by a powerful 500W motor with advanced electronic speed controls, planetary mixing action and a unique fold function. Available for £369, this beautiful piece of kit will fulfil all your culinary needs and last you a lifetime. www.houseoffraser.co.uk
Writer-director-actor Jon Favreau returns to the big screen with Chef. This hilarious and touching comedy follows Carl Casper (Favreau), a successful cook who quits his job at a prominent Los Angeles restaurant and starts up a food truck in order to regain his creative promise and piece his estranged family back together. Boasting an impressive A-list cast including Dustin Hoffman, Robert Downey Jr. and Scarlett Johansson, it hits our screens on June 18.
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▼
The Course Try your hand at some new recipes and techniques with a visit to Ashdown Manna Cookery School. This small independent business is based in the relaxed, informal setting of a newly converted barn in Blackham, East Sussex, offering over 30 inspirational half and full day courses taught by experienced professional chefs. Prices start at £55 and courses cater to between eight and 10 students, meaning individual attention comes first. Find out more at www.ashdowncookeryschool.co.uk
The Music For their sixth studio album, Coldplay will be releasing Ghost Stories on May 19. The new nine-song recording will be a ‘stripped-down, more acoustic collection’ with less of the production and sound used to make 2011’s Mylo Xyloto. If leadoff single Magic is anything to go by, the album’s more relaxed, laid back and ethereal sound will help complete the mood at any dinner party. Order your copy now from www.amazon.co.uk for £10.99.
▼ ▼ The Book Add a touch of majesty to your cooking with A Royal Cookbook: Seasonal Recipes from Buckingham Palace, which is published on May 26. Covering 120 pages of gorgeous illustrations and recipes, this is the first collection to be released from the Royal Household. Authors Mark Flanagan and Edward Griffiths emphasise the use of sophisticated seasonal cooking and fresh, local ingredients, while offering helpful tips and advice on preparation and presentation. Head to www.royalcollection.org.uk/shop to order your copy, priced £12.95.
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CREAM OF THE CROP
Feast your eyes on our pick of the best produce to enjoy over the coming months MAY
JUNE
JULY
ASPARAGUS – whether it’s served
MACKEREL – this nutritious fish is rich
ARTICHOKES – of the many different
simply with butter and pepper or
in oil and packed full of omega-3 fatty
types available, globe artichokes make
included in a soup, risotto or fettuccine
acids. It’s ideal for barbecuing, frying
for a great starter when boiled and
dish, asparagus enjoys a short season but
or poaching and can be turned into a
simply served with melted butter.
has a fantastic flavour and freshness
lovely pâté
Alternatively, casseroles, pasta and
CRAB – with more than 4,000 species to
PEAS – fresh garden peas are at their best
its name, crab is great served hot or cold
in June and can be served either as a pea
CHERRIES – if you’re in the mood for a
in a salad, soup or soufflé, as well as
soup or simply smothered in butter and
cherry pie, a Black Forest gateau or some
canapés, crab cakes and linguine
pepper alongside meat or fish
freshly picked cherries from a brown
GOOSEBERRIES – ideal for summer,
RASPBERRIES – for a taste of summer,
gooseberries make a superb purée or go
raspberries work perfectly in a Victoria
PEACHES – there’s nothing quite like
well with elderflower to create pies, tarts
sponge or cheesecake and can also be
biting into a raw peach on a hot summer’s
and crumbles. Why not try your hand at
puréed, sieved and sweetened to make a
day. Alternatively, serve with a dollop of
some delicious gooseberry jam?
delicious summer sauce accompaniment
clotted cream or as a pie, crumble or tart
LAMB – in addition to the traditional
STRAWBERRIES – the quintessential
PLAICE – grilled, fried or poached,
roast with mint sauce, this flavoursome
summer fruit. You can sit back and watch
this orange spotted flatfish cooks
meat can be rubbed with spices or stuffed
Wimbledon with a batch of strawberries,
quickly. You can use the poaching
with rosemary and braised, pot roasted
cream and Champagne or serve in equally
liquid to make a sauce or panfry fillets
or stewed to perfection
traditional desserts such as Eton Mess
in egg, breadcrumbs, butter and oil
NEW POTATOES – enjoy some Jersey
TOMATOES – intrinsically linked with
SPINACH – when cooking spinach, it’s
Royals cooked in butter, as part of a
Italian pasta sauces, this fruit can be
important to use plenty as it shrinks
Spanish omelette or made into a fresh
coupled with a number of different flavours,
dramatically when blanched. Its strong
summer salad. Leave the skins on for
including basil, thyme and oregano, as well
colour can be used to dye pasta green
even more flavour
as mint, garlic and onion
for eye-catching and attractive dishes
pizza benefit equally well
paper bag, now is the time to indulge
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DISH Photography by Sean Aidan
This is where we feature our team’s top choices from the W&H menu for you to try at home. We hear from Paul Worman,
“
My Favourite
“
This is a simple dish that packs in great flavours - I hope you give it a try and enjoy it as much as I do
Manager of The Farm @ Friday Street BAKED FILLET OF COD WITH HOMEMADE TAGLIATELLE IN A CHILLI, ALMOND, PARSLEY AND CREAM SAUCE
Preparation time: Pasta: 1 hour Cod/sauce: 5 minutes Cooking time: 10 minutes
“A
s we say goodbye to the hearty dishes of the winter months, we welcome in the lighter options
to complement the weather and give our waistlines a little break. Being so close to the coast, it would be wrong not to choose a fish option – as one of my favourites, this dish ticks all the boxes. The subtle flavour of the cod works so well with the gentle heat of the chilli oil and the crunch of the toasted almonds, plus the purple sprouting broccoli gives the dish the hue and the flavour of spring. If you can make your own pasta, it really does make all the difference and you can experiment with other fish like turbot and monkfish, which are landed at this time of year. This is a simple dish that packs in great flavours - I hope you give it a try and enjoy it as much as I do.”
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OUR FOOD INGREDIENTS 170g cod fillet FOR THE PASTA 1 whole free range egg 1 free range egg yolk 140g 00 flour FOR THE SAUCE 50g purple sprouting broccoli 20g flaked almonds 5g chopped parsley 2g chilli oil 50ml white wine 75ml double cream 1 lemon wedge
DIRECTIONS FOR THE PASTA Mix the egg and flour in a bowl to bind until it forms a pasta dough. Tip onto your work surface and knead, adding a touch of water if necessary, for five minutes. Once the pasta dough is smooth, cover and place in the fridge to rest for 45 minutes. Then roll and cut to your desired shape and cook in boiling, salted water for 30 seconds.
FOR THE COD Place the cod fillet on a buttered tray, season and bake at 180째C for eight minutes.
FOR THE SAUCE In a hot pan, toast the almonds until golden brown, add the purple sprouting broccoli and toss. Return to the heat and add the wine, cream and chilli oil. Reduce the cream by half then add the lemon and parsley.
TASTE FOR SEASONING, SERVE AND
ENJOY!
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From these dark cellars, Laurent-Perrier has been producing industry leading wines for more than two centuries, becoming a celebrated name both in our pubs and throughout the world. We pop a cork and raise a glass to this acclaimed Champagne house, which continues to pave the way and remain true to its French roots
T
here are certain brands that never fail to evoke a sense of luxury, opulence and sophistication. While Gucci, Prada and Dolce & Gabbana continue to dominate the top end of the fashion industry, the motoring world boasts extravagant names like Porsche, Mercedes and Aston Martin. For lovers of quality Champagne, LaurentPerrier is invariably among the greats, conjuring images of sparkling receptions, exclusive events and, most importantly, the unique French region where it has been produced for over 2OO years. The story of Laurent-Perrier is one of family, heritage and enduring legacy, dating back to 1812 in north-eastern France. Set in the heart of Champagne in Tours-sur-Marne – about 1OO miles east of Paris – it stands as one of the most distinguished family-owned Champagne houses in the country. “The Champagne region is obviously a very special place, producing the king of drinks and the drink of kings,” says Matt Gay, National Account Manager for Laurent-Perrier UK. “Over the years Champagne has fastidiously carved itself a fantastic reputation for producing wines that are drunk to mark special occasions, and family houses like Laurent-Perrier in particular work hard to ensure this reputation is well deserved.” Naturally, family is something that remains strong throughout the company, as much of
Eugene Laurent
Mathilde-Emilie Perrier
its heritage has been passed down from one generation to the next. The House itself was founded by former cooper and bottler André Michel Pierlot, who purchased two parcels of land named Plaisances and La Tour Glorieux in Tours-sur-Marne. Upon his death, he willed the company to his cellar master, Eugene Laurent, who continued to run things with his wife, Mathilde-Emilie Perrier. In 1887 Eugene passed away, leaving the widowed Mathilde to take control of the business, who attached her name and rebranded it as ‘Veuve Laurent-Perrier’ to great success (‘veuve’ being the French word for ‘widow’). Following Mathilde’s subsequent death in 1925, the estate was inherited by her daughter, Eugénie Hortense Laurent, who in turn sold it to the de Nonancourt family in 1939. For 5O years Bernard de Nonancourt dedicated his life to innovating and perfecting the Laurent-Perrier style we know and love today. “The sense of family is a strong notion at Laurent-Perrier and there is a family link that unites all of our wines, which are characterised by freshness and elegance,” continues Matt. “This style comes from a predominance of Chardonnay in most of our blends and eschewing oak from the vinification process, which allows the flavours of the grapes, harvested from across the Champagne region, to shine through.”
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“
AS THE LARGEST INDEPENDENT CHAMPAGNE BRAND IN THE WORLD, LAURENT-PERRIER CONTINUES TO BOTTLE AND DELIVER THE DRINK TO MORE THAN 12O COUNTRIES WORLDWIDE
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FOOD - FAVOURITE DISH Indeed, much of the brand’s success can be accredited to the Champagne and Tours-sur-Marne region, where the three principal growing areas – the Côte des Blancs, the Montagne de Reims and the Vallée de la Marne – boast an abundance of Chardonnay, the company’s favoured grape. Providing the signature notes of freshness and elegance that the Laurent-Perrier range is known for, Chardonnay accounts for 5O% of the blend in wines such as the Laurent-Perrier Brut. Pinot Noir gives the backbone and structure to the wines, whilst the third component, Pinot Meunier, adds a floral note. “We have a very privileged position in the heart of the Champagne vineyard in Tours-sur-Marne,” Matt explains. “We work with a wide number of growers to ensure that we have the best possible grapes available for our wines. Many of these growers will have worked with Laurent-Perrier for generations and feel proud to contribute to such a successful quality brand.”
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FOR LOVERS OF QUALITY CHAMPAGNE, LAURENT-PERRIER IS INVARIABLY AMONG THE GREATS, CONJURING IMAGES OF THE UNIQUE FRENCH REGION WHERE IT HAS BEEN PRODUCED FOR OVER 2OO YEARS And what success it has enjoyed, maintaining a reputation for breaking ground and setting new trends. In 1959 the House introduced the first multi-vintage prestige cuvée, Grand Siècle by Laurent-Perrier, while also driving the evolution of rosé, when Laurent-Perrier Cuvée Rosé was first launched in 1968. In 1981 it was the first house to reintroduce the concept of Brut nature Champagne with its Laurent-Perrier Ultra Brut. Often referred to as Champagne in its purest and most natural form, it is a wine best enjoyed with seafood. Speaking of which, the company’s wines complement food beautifully. Their ‘vins de plaisir’ are wines to enjoy, not study, hence their work with some of the world’s leading restaurants and involvement in events such as Taste of London and the London Restaurant festival. With such an insatiable appetite for food and drink, it was only natural that our two companies should cross paths. “Laurent-Perrier has been poured across the Whiting & Hammond estate from the very early days of The Chaser,” says Matt. “Having followed Brian’s career for many years through his time at The Hare in Langton Green, we knew that when he did his own thing it was going to be good and wanted to be involved. “We are very selective in our choice of partnerships and like to work with people at the top of their game. It doesn’t have to be Michelinstarred, just good food in great surroundings, perfectly complementing our Champagnes, which are known and respected for their quality. Essentially, W&H pubs are the sort of places we like to eat in.”
Much like our love of using fresh, local produce, nature is also key to their success. Their wines are produced in the most natural way possible, creating great expressions of the Champagne terroir. In the UK this respect for nature is exemplified through their sponsorship of the RHS Chelsea Flower Show, as well as being the only Champagne house to hold the royal warrant of HRH The Prince of Wales. It is this level of innovation and attention to detail that has made the house that LaurentPerrier built one of the great success stories in Champagne. As the largest independent Champagne brand in the world, it continues to bottle and deliver quality to more than 12O countries worldwide – something that is showing no sign of slowing, as Matt concludes. “We know we have a responsibility to the brand’s legacy and will continue to produce Champagnes that are at once extremely high quality, yet extremely easy to drink. Santé!”
Top of the Pops Introducing some of Laurent-Perrier’s bestselling bottles...
Laurent-Perrier Cuvée Rosé “This has always been exceptionally popular in the UK,” explains Matt. “It is the benchmark rosé to which all others aspire. Famous for its strawberries and cream palate, it is the essential summer Champagne. It is an exceptional fusion of tradition and modernity, packaged in a famously curvaceous bottle. “Unlike most other rosé Champagnes, which are made simply by blending red and white wines, Laurent-Perrier Cuvée Rosé is made by the skin contact method, which gives it its delicate salmon pink hue and red summer fruit flavours.”
Grand Siècle by Laurent-Perrier “This is the flagship of the range and represents for us the pinnacle of Champagne blending,” Matt continues. “It’s a multi-vintage blend that draws on only the best Grand Cru grapes from exceptional vintages. Produced in tiny quantities, this really is hand built luxury for a very special occasion, capturing the honeyed depth that one comes to expect from a Prestige Cuvée, balanced by the freshness of Laurent-Perrier.”
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FOOD - FAVOURITE DISH
Domaine Laurent-Perrier, 5115O Tours-Sur-Marne, France (+33) O3 26 58 91 22 www.laurent-perrier.com
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AN ENGLISHMAN’S HOME IS HIS CASTLE Nestled in idyllic countryside, historic Chiddingstone Castle offers a memorable day out
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he former home of the late antiquarian Denys Eyre Bower, Chiddingstone Castle now houses his fascinating collections including incredible Japanese Samurai armour and swords, treasures from Ancient Egypt, Buddhist artefacts and Stuart paintings. Discover Victorian ‘upstairs downstairs’ rooms and enjoy dressing up and craft activities. The castle sits in 35 acres of beautiful grounds complete with a fishing lake, a rose garden, woodland walks and an award-winning Grade II* listed orangery. The delightful Tea Room, located in the former Buttery, also has sunny courtyard seating and serves delicious homemade cakes, traditional cream teas and light lunches. The Tudor National Trust village of Chiddingstone can be accessed from the grounds. Open April to October – 11am to 5pm, Sunday to Wednesday. Admission costs £8 for adults, £4 for children aged five to 13 (free for under-fives) and £21.50 for families. Weddings and private functions are catered for all year round. 01892 870 347 www.chiddingstonecastle.org.uk
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FOOD TRIVIA
FOODIE FACTSHEET WE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE FOOD AND DRINK
STRAWBERRIES AREN’T BERRIES
GINGER IS A PAINKILLER
Oxford Dictionary defines a berry as ‘any fruit that has its seeds enclosed in a fleshy pulp’. Strawberry seeds are found on the fruit’s exterior, thereby falling outside this definition, along with raspberries and blackberries. Bananas, tomatoes, pumpkins, watermelons and avocados, meanwhile, are technically classified as berries.
According to a 2010 study in the Journal of Pain, ginger can reduce muscle pain by up to 25%. Researchers found raw and heated ginger to be a natural anti-inflammatory, as its antioxidant effects break down existing inflammation and acidity in the fluids within the joints.
HONEY DOESN’T SPOIL
EGGY STATISTICS
Due to its unique composition and chemical properties, honey is the only foodstuff that doesn’t go off in an edible state. It has a sufficiently high sugar content to prevent moisture and humidity, thereby avoiding fermentation. So, in theory, a pot of honey could last an eternity.
Around 1.2trillion eggs are produced worldwide for eating every year. The average person annually consumes 173 of these, while 40% of the world’s eggs are consumed in China. To meet demand, the average hen lays between 250 and 270 eggs every year, while others lay more than 300.
TONIC WATER GLOWS BLUE
TOMATOES WERE ONCE CONSIDERED POISONOUS
Quinine, a natural white crystalline alkaloid, is used in tonic water, causing it to glow blue under ultraviolet light. This is because quinine has a high fluorescence quantum yield and is particularly sensitive to UV, so much so that it can appear fluorescent in direct sunlight.
Until the 19th century, most Europeans were under the misconception that eating tomatoes could be fatal and avoided them due to their resemblance to deadly nightshade berries. Prior to this time, they were grown in European countries almost exclusively for curiosity, ornamental and decorative purposes.
ALMONDS AREN’T NUTS
M&M’S AND WW2
Contrarily, the almond is not a nut, but a drupe. Like the peach, it consists of a thick, leathery outer ‘hull’ surrounding a shell that contains a seed. A nut, meanwhile, is a hard-shelled fruit that doesn’t open to release its seeds, like an acorn or chestnut.
Upon learning that Spanish Civil War soldiers ate chocolate pellets coated in a hard chocolate shell to stop them melting, Forrest Mars of Mars, Inc. patented a similar confectioning process to create M&Ms in 1941. They were sold exclusively to the US military for the remainder of WW2.
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KINGS HEAD
THE EIGHTH WONDER OF WHITING & HAMMOND FOR OUR MOST RECENT VENUE, WE BREATHED NEW LIFE INTO THE KINGS HEAD PUB IN THE VILLAGE OF BESSELS GREEN, SEVENOAKS. FOLLOWING ITS OFFICIAL OPENING TO THE PUBLIC AT THE END OF MARCH, BRIAN WHITING TELLS HIS STORY OF HOW THE LATEST JEWEL IN THE W&H CROWN WAS BORN
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Read on to find out more about Punch Taverns and head to p. 78 for highlights from the pub’s opening night. The Kings Head Westerham Road, Bessels Green Sevenoaks, Kent TN13 2QA O1732 452 O81 www.kingsheadbesselsgreen.co.uk
PHOTOGRAPHS: PETER SHEPPARD
he Kings Head in Bessels Green was a natural choice for our latest pub, being right in our heartland. It’s a beautiful listed building opposite a green and near a church with a stunning garden – funnily enough, much like a lot of our other pubs! It was clear the site had been neglected for quite some time and was desperate for a bit of love and attention, also very similar to most of the other pubs we’ve taken on during the last 1O years. We had a clear idea from day one of what we wanted to do with the site, but it was obviously going to take a lot of cash to achieve our goal. The big key for us was to add a decent sized kitchen – what we call our ‘engine room’ – and this would require planning permission. I would be lying if I said this wasn’t painful; from start to finish it’s taken nearly a year. Our usual Whiting & Hammond touches have been added, as well as a few extra bits to give The Kings Head its individuality. Our Tiki huts have been such a success at The Little Brown Jug that we have installed three more here (The Kings Head is lucky enough to boast a fantastic garden) and we have made a feature wall entirely out of rolling pins... I’m happy to say that it has been with full support from Punch Taverns that we managed to realise our vision. We have found working with our landlord to be a pleasure and they have been very engaging in trying to help us achieve the outcome we have ended up with. I think all of us here at W&H are immensely proud of The Kings Head and there’s no doubt it will become a great asset to the village of Bessels Green – somewhere the residents can really be proud of.
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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 WORKED ON RENOVATING AND OPENING AS THE EIGHTH VENUE OF THE WHITING & HAMMOND PUB AND RESTAURANT GROUP
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ur vision is to become the UK’s highest quality, most trusted and best value leased pub company. We were very keen to get partners of Whiting & Hammond’s calibre into the organisation and felt strongly that The Kings Head would fit the offers, demographics and geographical positions of their other sites. We have worked closely together to develop a very exciting addition to both companies’ portfolios, while creating a flagship for Punch Taverns in the area. Our business model is based on offering the enterprising individuals who run our pubs – our Partners – a flexible split on their rental and the beer they purchase from us. Our aim is to deliver the best standards of service to our Partners, working closely with them to earn their trust and to help them build quality businesses. We want Punch Taverns to be the first choice for anyone considering running their own leased pub business. This means continuing to develop a market leading range of flexible partnership options across a strong, nationwide portfolio
of high 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. This is backed by a comprehensive business support operation, which includes an annual £4Omillion investment programme, a huge choice on brands and a whole host of business building goods and services, including everything from planning and procurement to marketing and logistics. 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 businesses, 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 3,4OO Partners are also now regularly ordering through the Punch Buying Club – our innovative online ordering portal, which aims to save them 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 and helping them to run successful businesses with the potential to deliver a good, sustainable return for them and for us. We are delighted to have worked on the eighth Whiting & Hammond site and are confident it will become another popular, award winning drinking and dining experience for their customers.
PUNCH TAVERNS Jubilee House, Second Avenue Burton-upon-Trent Staffordshire DE14 2WF O1283 5O1 6OO www.punchtaverns.com
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TALKING HEAD BRIAN WHITING SHARES HIS THOUGHTS ON WORKING WITH PUNCH TAVERNS IN THE DEVELOPMENT OF THE KINGS HEAD, THE EIGHTH WONDER OF WHITING & HAMMOND
WHAT ATTRACTED YOU TO THIS PARTICULAR SITE? The Kings Head is beautifully positioned just off the M25 and A21 and is easily accessible from the centre of Sevenoaks and Westerham. Knowing we have a particularly good name in the area was a big factor in choosing this site, along with the challenge of bringing this beautiful pub back to life – we love a challenge!
HOW DOES THE KINGS HEAD FIT INTO YOUR PORTFOLIO? Well, strictly speaking, The Kings Head is a little on the small side, as we require a minimum of 1OO covers, but all the other aspects are a perfect fit. There is a wonderful garden and it’s a beautiful old listed pub with plenty of character.
WHAT DO YOU FEEL THE INVESTMENT HAS DONE FOR THE PUB AND THE LOCAL AREA? Without a doubt it has brought the pub back to life; it has truly become the jewel of Bessels Green. From the locals having a pub they wouldn’t have used on a regular basis, to now frequently enjoying a venue they love, is something we are immensely proud of.
HOW DID YOU FIND WORKING WITH PUNCH TAVERNS ON THE RECRUITMENT AND INVESTMENT PROCESS? It was such a pleasurable experience to work with Punch. They have a great team to help with all aspects of the development, but most of all have been keen to get the site just right for us.
WHAT ARE YOUR FUTURE PLANS FOR THE SITE AND ARE YOU LOOKING TO TAKE ON ANY ADDITIONAL PUNCH SITES? The plan is now to develop the site, ultimately to turn it into a £1million+ operation. This is coming from a standing start, but we’re hopeful this can be achieved. The pub will become part of our award winning group, which will include holding beer festivals and gourmet evenings, along with other special events. I very much look forward to working with Punch again in the future and have no doubt this will happen at some point.
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ALE TALE
With almost two and a half centuries of brewing history under their belt, Molson Coors have since become leaders in their field, producing some of the world’s most popular lagers and craft ales. Following our recent partnership, we discover the brewery’s past and look ahead to the future things local here at
& Hammond estate.” The future certainly looks bright
W&H, we also like
for our two companies, as we stand
to branch out and
at the beginning of what will no doubt
go a little further afield every once
become a prosperous and fruitful
in a while. From Burton-on-Trent in
relationship. But before we move
Staffordshire to the Rocky Mountains
forward, we must first look back to
in Canada, global brewers Molson Coors have provided us with the perfect excuse to accumulate a wealth of worldwide beers behind our bars, as Regional Account Manager Tim Slattery explains. “I’ve known Brian Whiting for many years, having dealt with Whiting &
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Brewery and Coors Brewing Company.
Worthington and William Bass were
As the oldest beer brewery in Canada,
hard at work in Burton-on-Trent,
the former was founded in 1786 by
setting up their own breweries in 1774
John Molson on the banks of the St.
and 1777 respectively.
Lawrence River in Montreal.
to form Bass Brewers, which was
Adolph Coors, a penniless brewer’s
subsequently acquired by Coors
THAT DELIGHT THE WORLD’S BEER DRINKERS
discover how this giant of the brewing
WaverleyTBS,” he says. “Since joining
industry came to be.
Dating as far back as 1774, the story
In 1926 the two companies merged
Almost 1OO years later in 1873,
THEY DELIVER EXTRAORDINARY BRANDS
Hammond while previously working at the company in June 2O12 I’ve kept
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W
hile we love keeping
in 2OO2. Under the banner of the newly rebranded Molson Coors, this rich heritage from both sides of the Atlantic was combined to become the world’s fifth largest brewer. Today, Molson Coors Brewing Company stands as a leading global success story, encompassing
apprentice, founded his own brewery
breweries in Burton-on-Trent,
in Golden, Colorado, which would go
Tadcaster and Alton, as well as Sharp’s
on to produce Coors Light, an instantly
Brewery in Rock, Cornwall and Franciscan Wells in Cork, Ireland.
in contact with Brian and am now
of Molson Coors is as multicultural
recognisable brand now enjoyed in
delighted to have agreed a deal that
as its range of beers. The brewery
over 25 countries worldwide.
will see Molson Coors become the
as we know it today started life in
All the while, two English
main brewer across the whole Whiting
2OO5, following the merger of Molson
gentlemen by the names of William
Under the guidance of Stuart Howe, Head of Craft and Innovation, they deliver extraordinary brands that
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delight the world’s beer drinkers, which remains an effective USP for their business both in the UK and overseas. Brewing, marketing and selling a wide portfolio of leading premium brands, Molson Coors’ arsenal includes the likes of Coors Light, Grolsch and Carling (the UK’s bestselling lager for three decades and, incidentally, the only draught lager to be sold in Heston Blumenthal’s Michelin-starred restaurant, The Fat Duck), not to mention Worthington’s, Cobra, Corona and a range of speciality beers. While all have become firm favourites in their own right, one brand in particular remains a clear frontrunner. “In terms of ale, our most popular beer, Doom Bar, is still lovingly crafted by Sharp’s Brewery in Cornwall and has recently reached the number one cask beer spot in the UK, both in volume and value,” explains Tim. “Doom Bar’s distinctive aroma and balanced flavour set JOHN MOLSON
ADOLPH COORS
it apart from other beers, taking unsuspecting first time drinkers by surprise with its moreish appeal.” And it’s the drinkers who are consistently at the forefront of the brewery’s business and success. Operating in communities all over the world, they pride themselves on combining global sourcing with local flavours, capturing the essence of each individual region. “We make sure that we are the first choice for customers by
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providing an excellent range of beers and exemplary customer service,” Tim continues. “We are constantly innovating in the field of brewing in order to delight our customers with new and exciting products.” One such product is Carling Zest, a refreshingly zingy twist on their bestselling lager with a hint of natural citrus that’s perfect for the summer months. It’s this continued innovation across the Molson Coors group that gives their brand the potential to expand into a wide range of flavours.
STUART HOWE HEAD OF CRAFT AND INNOVATION
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MOLSON COORS HAVE PROVIDED US WITH THE PERFECT EXCUSE TO ACCUMULATE A WEALTH OF WORLDWIDE BEERS BEHIND OUR BARS What’s more, the company’s pioneering spirit remains just as strong today as it did two centuries ago, as they’re always in search of new and exciting ways to not only look after their customers, but their brewers and communities as well.
In addition to supporting craft brewers through a partnership with Sharp’s and Franciscan Wells breweries, they are also investing in a significant redevelopment programme, dedicated to building a sustainable future for Burton.
“We are currently expanding our brewery in Burton to include a new multi-million pound Centre for Brewing Excellence at the brewery, committing to the biggest single capital investment in brewing over recent decades,” explains Tim. “We will always continue to innovate across our portfolio.” As the developers of the first recyclable aluminium beer can in 1959, Molson Coors remain devoted to discovering further initiatives and new ways to challenge the expected. If they’ve learned one thing from their decades of experience, it’s to listen and learn from the people who enjoy their eclectic range. This way, they can continue to delight, surprise and inspire a new frontier of beer drinkers for generations to come.
Molson Coors
137 High Street, Burton-on-Trent DE14 1JZ O1283 511 OOO - www.molsoncoors.com SUMMER 2014
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ALE TALE
PINT PROFILE INTRODUCING TWO KEY MEMBERS OF THE MOLSON COORS LINE-UP
DOOM BAR (4.O% ABV CASK/ 4.3% ABV BOTTLE)
As the fifth bestselling cask ale in the UK, Doom Bar is named after an infamous sandbank at the mouth of the Camel Estuary in North Cornwall. Its aroma combines an accomplished balance of spicy resinous hop, inviting sweet malt and delicate roasted notes.
PILSNER (5.O% ABV)
This well-balanced, clean, crisp lager is brewed with Western Canada two-row malted barley, select aroma and bittering hops. First brewed in 1926, its medium body, smooth palate and distinctive hoppy finish have remained unchanged ever since.
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OUR FOOD
IN SEARCH OF
PERFECTION
At Whiting & Hammond we’re always focusing on the quality of our food offer. Using the best ingredients and produce available to us, we have set ourselves high standards and work hard to keep them. Executive Chef James Moyle-Rosser takes us on a journey in pursuit of creating the best beef burger possible
T
he faithful beef burger is, unsurprisingly, extremely popular across our pubs and
with their own choice of accompaniments. The first stage in the process was a trip to London
probably one of our bestselling dishes.
to try the finest beef burgers on offer (all in the line
Following a trip to an undisclosed burger
of duty, of course!). With our bellies full, we headed
joint in London, our Operations Manager, Darren
back inspired and clear on what we needed to do.
Somerton, came to me and said that he had eaten the
We all felt that our patties had too many ingredients
‘’best burger he’d ever had’’!
and this was detracting from the essence of any
This prompted us to have a look at all of the burgers that our chefs were producing in our pubs and what we found was a big variation. They were good, but they fell short of the standard we were looking for. We wanted our customers to share the same sentiments as
good beef burger – the beef! So, we set about working with our butcher to put together a selection of different cuts, which we then minced and made into small patties. Using different ratios of the various cuts
Darren when they came to our pubs, so we knew
helped us to decide on the exact combination for
we had to up our game.
the flavour and texture we were looking for.
As a company we are firm believers that the chefs
After tasting many patties, we were happy we’d
in our kitchens should have autonomy to be creative
found the right recipe; all that was needed now was
and show their flair and passion. For that reason we
to decide on the seasoning. I’d love to tell you what
don’t run a group menu, however, in this instance we
we used, but some things are best kept secret!
decided that we wanted to create the best burger
What I can tell you is that we kept it very simple
we could and once we felt we had achieved this, we
so that the focus remained on the beef, and what
would use the same recipe at all of our pubs (medium
we ended up with was a great burger for all of our
or well-done), with each chef still serving the burger
customers to enjoy!
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An
Englishman’sHome In addition to providing great food and service, we’re also blessed with some top locations and nearby attractions for our customers to explore while they’re with us. Dating back to the 16th century, Chiddingstone Castle’s exotic treasures and idyllic country setting continue to make it a popular destination for visitors. Not only is it just round the corner from The Little Brown Jug, but it can be easily reached from any of our eight
n the luscious rolling countryside of Kent and Sussex, we are truly spoilt for choice when it comes to ancient monuments and unearthing our local past. With pubs and restaurants situated throughout both counties, our customers can soak up some summer sun and enjoy unforgettable days out at a number of captivating highlights, not least of which is Chiddingstone Castle. Located in the historic village of Chiddingstone, which in turn is owned by the National Trust, this magnificent site is just three miles from The Little Brown Jug in neighbouring Chiddingstone Causeway. The Castle was once owned by the late antiquarian Denys Bower and is now home to 4,000 fascinating objects from his private collection, housing plenty of exhibitions and displays throughout the year. The Japanese Lacquer is one of the finest in a private collection in Western Europe, while the equally exquisite sword collection demonstrates a wide variety of decorative Japanese weaponry. Just as inviting is the Egyptian collection, which showcases some unique
“
I
sites. We take the tour, discover the secrets and find out what makes this a king among castles around our venues and rare objects, inspired by the discovery of Tutankhamen’s tomb in 1922. The Royal Stuart and Jacobite collections, meanwhile, consist of a number of high quality portraits, prints and original royal documents, as well as interesting and varied relics and medals. And for
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VISITORS CAN WANDER THROUGH 35 ACRES OF UNSPOILED GROUNDS AT THEIR LEISURE
visitors who are interested in religious history, the objects featured in the Buddhist collection span a wealth of different countries and cultures, including Tibet, India, China and Nepal.
At the beginning of 2014, the Castle was officially awarded the accolade of being a Fully Accredited Museum – a remarkable achievement that proves that these collections (which also comprise other miscellaneous pieces such as barrel organs, tapestries and furniture) are receiving the highest level of conservation care. Outside, breathtaking views of the Greensand Ridge below the North Downs or a stroll in the extensive gardens are perfect for any time of year. Visitors can wander through 35 acres of unspoiled grounds at their leisure, including woodland walks, formal
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OUT & ABOUT
lawns and the daffodil spectacular on the East Meadow, not to mention the cherry tree blossom in the Japanese Earthquake Memorial Orchard and a beautiful lake in front of the Castle. The building also offers visitors an ‘upstairs downstairs’ Victorian experience, with its original Victorian kitchen, servants’ hall and a servant’s bedroom in the attic, which are open to the public. Here, adults and children alike can learn about Victorian life through the
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THE JAPANESE LACQUER IS ONE OF THE FINEST IN A PRIVATE COLLECTION IN WESTERN EUROPE
objects exhibited, which include laboursaving gadgets and dressing up activities. In the Activity Room, children are welcome to enjoy writing their names in magnetic Egyptian hieroglyphs, building a pyramid and dressing up in Ancient Egyptian and Japanese Samurai costumes. This year the Castle is opening a brand new permanent exhibition, The Streatfeild Room, located on the first floor. This fascinating room displays the history of the building and its inhabitants from its origins as a Tudor dwelling, then as High Street House and, approximately 200 years ago, its transformation into Chiddingstone Castle.
A new garden is also planned for a special launch event in July called the ‘Fields of Eternity’, a microcosm of Ancient Egypt where visitors can learn about life and the environment in 2,000BC by exploring carefully prepared paths of grasses, wild flowers and crops laid out to represent the River Nile, with its tributaries leading to ‘tombs’ and exciting discoveries. This experience will encourage visitors, both young and old, to link the landscape of Ancient Egypt with the Castle’s own unique collection of artefacts from that time. Of course, a trip to Chiddingstone Castle wouldn’t be complete without a visit to the Tea Room, located in the Old Buttery, and the Gift Shop, which can be found in the Well Tower and sells a delightful array of local produce and gifts.
Chiddingstone Castle Hill Hoath Road, Chiddingstone, Edenbridge, Kent TN8 7AD O1892 87O 347 www.chiddingstonecastle.org.uk
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OPENING TIMES Sunday to Wednesday from 11am to 5pm between April and October 2O14. The Castle is open all year for school groups and prearranged group visits. ADMISSION Adults – £8 Children, aged 5-13 – £4 Under 5s – Free Families (two adults and two children or one adult and three children) – £21.5O Groups of 15+ – £7 p.p. when booked in advance Guided tours for up to 25 people – £5O SPECIAL EVENTS 2O14 Sunday June 15 Japanese Day Sunday June 29 Side Saddle Riding Display Sunday July 13 Launch of the Ancient Egyptian Garden Wednesday July 23 ‘Best of West Kent’ Veteran Car Run Sunday September 14 Country Fair Sunday September 28 MG Car Club Autumn Gathering Saturday November 29 Christmas Fair
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HAVE YOU GOT YOURS ?
“
WE’D LIKE TO GIVE SOMETHING BACK TO OUR CUSTOMERS SO WE’VE DESIGNED OUR OWN CUSTOMER LOYALTY CARD. IT’S A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN POINTS EVERY TIME YOU VISIT ANY OF OUR SITES.
“
BRIAN WHITING | MANAGING DIRECTOR
IT’S FREE, EASY AND SAVES YOU MONEY.
SIMPLY HAND OVER YOUR CARD WHEN PAYING YOUR BILL TO EARN POINTS ON YOUR CARD, YOU CAN REDEEM THESE POINTS AT ANY TIME IN THE FORM OF MONEY OFF FOOD AND DRINK PURCHASES AT ALL W&H VENUES.
THE CHASER INN
THE MARK CROSS INN
THE FARM @ FRIDAY ST
THE LITTLE BROWN JUG
15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8AP
CHIDDINGSTONE CAUSEWAY, TONBRIDGE, KENT TN11 8JJ
THE CRICKETERS INN
STANMER HOUSE BRIGHTON
STUMBLE HILL, SHIPBOURNE, TONBRIDGE, KENT TN11 9PE
L O C AT I O N S
WROTHAM RD, MEOPHAM, KENT DA13 0QA
COME AND VISIT OUR FABULOUS PUBS AND RESTAURANTS AND EARN POINTS AT THE SAME TIME.
THE OLD DUNNINGS MILL
DUNNINGS RD, EAST GRINSTEAD, WEST SUSSEX RH19 4AT
MARK CROSS, NR TUNBRIDGE WELLS, EAST SUSSEX TN6 3NP
STANMER PARK, BRIGHTON, EAST SUSSEX BN1 9QA
THE KINGS HEAD WESTERHAM ROAD, SEVENOAKS, KENT TN13 2QA
AUTUMN / WINTER 2013
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PROFILE
MEET THE TEAM
“
THIS IS WHERE WE INTRODUCE YOU TO SOME KEY MEMBERS OF THE W&H FAMILY STEVE EDNIE – HEAD CHEF AT THE OLD DUNNINGS MILL PHOTOGRAPHY BY SEAN AIDAN
What’s your background? After getting a part-time job as a waiter and kitchen porter at the Hop Farm Country Park Beltring, I slowly found myself doing more chef related jobs and before I knew it I was on the chefs’ rota! It was here that I met James Moyle-Rosser, who is now Executive Chef for the Whiting & Hammond group. I joined The Chaser in May 2OO6, where I worked for three years. James and I applied for the same job and they decided to take us both on as sous chefs. In July 2OO9 Brian Whiting took me for lunch at The Old Dunnings Mill and I was instantly impressed with its old, homely feel. I’m now in my fifth year here and still have the same drive for it to succeed as I did on day one. How about your role at W&H? My job in the kitchen includes ordering, quality control, cleanliness, staff employment, pricing, gross profit control, waste control and the production of dishes of food on the menu. In addition to creating a nice working environment, I liaise with the front of house managers for special events and food weeks, including our beer festivals. I’m also involved with the apprenticeship scheme we run where we take on young chefs for on-the-job training. What do you do when you’re not working? A lot of my time is based around football – I love watching and attending professional games when I can and playing for a local team called AFC Valour Horsmonden. I enjoy socialising with friends and family and also like a good movie, particularly big blockbusters with ridiculous action scenes! Plus, I try to go skiing once a year and enjoy a nice relaxing summer holiday.
IN ADDITION TO CREATING A NICE WORKING ENVIRONMENT, I LIAISE WITH THE FRONT OF HOUSE MANAGERS FOR SPECIAL EVENTS AND FOOD WEEKS, INCLUDING OUR BEER FESTIVALS
“
If a movie of your life was made, who would you want to play you? Jason Statham. He’s a fine British actor who I admire for not taking romantic comedy roles. He’s a very strong character and brings a real presence to the Hollywood film industry similar to that required in the kitchen, but obviously on a much bigger scale! Who’s your favourite chef? When I first started out it was Gordon Ramsay. I liked the fact that he came from a football background and moved into catering and I really admired his drive to be the best. He tried to learn
as much as he could and work for the best chefs at that time. His presence in the kitchen is second to none and his standards and quality are at such a high level. I don’t, however, condone all the over the top American cooking programmes he has succumbed to! These days my favourite chefs are Tom Kerridge and Kenny Atkinson. I recently had the pleasure of sampling one of Tom’s winning dishes at his Michelin-starred restaurant, The Hand and Flowers in Marlow, which was slow cooked Aylesbury duck with duck fat chips and gravy. It was superb and I’d definitely return!
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HOME SWEET HOME
EXECUTIVE CHEF JAMES MOYLE-ROSSER OFFERS TWO MOUTH-WATERING RECIPES FROM THE W&H MENU FOR OUR READERS TO TRY AT HOME
Corned Beef Hash “This dish epitomises everything we love
preserving meat in war times when people
PREP TIME: 1 1/2 hours
at Whiting & Hammond. We love using
didn’t have the luxury of refrigerators.
COOKING TIME: 4 hours
‘forgotten cuts’ and traditional techniques to
Corning is the process of tearing off strips of
create classic British dishes that you don’t see
meat using a fork.
very often.
SERVES 1
We serve the dish with sautéed Lyonnaise
The dish uses silverside of beef salted in
potatoes, creamed savoy cabbage, a fried free-
NOTE:
brine for 12 days, which seems a long time,
range duck egg and a beer mustard sauce. It’s
This recipe requires the beef brisket to be
but is well worth it and not as arduous as
so popular that we find it hard to keep up with
placed in the refrigerator and chilled for
it sounds! It was a popular technique of
demand when it’s on the menu!”
12 days before final prep and cooking.
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W&H AT HOME
INGREDIENTS
the half stick of cinnamon, sea salt, pink
medium heat for about four minutes until
For the pickling spices
salt and brown sugar. Bring to a boil, then
the butter simmers and is well flavoured
1 tbsp whole allspice berries
remove from the heat and allow to cool to
with the sage.
1 tbsp whole mustard seeds (brown or yellow)
room temperature. Refrigerate until well
1 tbsp coriander seeds 1 tbsp red pepper flakes 1 tbsp whole cloves
chilled. You will now have your brine. Place the brisket in a large, flat container or pan and cover with the brine, which should cover the meat. The meat may float,
Put two tablespoons of the sage butter in a bowl and then sprinkle with salt and pepper. Place the potatoes on two baking sheets and bake for 20 minutes. Toss the shallots in the same bowl as the
1 tbsp whole black peppercorns
in which case you might want to weigh it
sage butter and then divide them between
9 whole cardamom pods
down with a plate. Place in the refrigerator
the two baking sheets. Roast until the
6 large bay leaves, crumbled
and chill for 12 days. Every day flip the
potatoes and shallots are tender and golden,
2 tsp ground ginger
brisket over, so that all sides get brined
turning occasionally, for about 35 minutes
equally. This process is called ‘curing’.
longer.
1/2 stick of cinnamon
At the end of the cure, remove the brisket
For the brine
from the brine and rinse with cold water.
4.5 litres of water
Place the brisket in a large pot that just fits
400g sea salt
around it and cover with at least one inch
5 tsp pink curing salt 3 tbsp pickling spices
Transfer the potatoes and shallots back to the bowl. Add the remaining sage butter and toss, then season with salt and pepper.
of water. If you want your brisket less salty, add another inch of water to the pot. Add a tablespoon of the pickling spices
For the savoy cabbage INGREDIENTS
100g brown sugar
to the pot. Bring to a boil, reduce to a very
1 savoy cabbage, halved, cored and cut
For the brisket
low simmer (barely bubbling) and cook for
crosswise into thin strips
1 beef brisket (4-5 pounds) 1 tbsp pickling spices
three to four hours until the corned beef is
1 tbsp butter, cut into small pieces
fork tender.
Coarse salt and freshly ground pepper
Use two forks to pull apart the meat. This DIRECTIONS
stage is called ‘corning’.
DIRECTIONS Place the cabbage in a large skillet with one
Toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves,
For the roasted new potatoes
cup of water. Bring to a boil and reduce the
peppercorns and cardamom pods in a small
INGREDIENTS
heat to medium-low.
frying pan on a high heat until fragrant and
125g salted butter
you hear the mustard seeds start to pop.
600g new potatoes, scrubbed, quartered
cabbage is very tender, tossing every 12 to
30g fresh sage
15 minutes.
Remove from the heat and use a pestle and mortar to crush the spices a little. Add
6 shallots, peeled, halved lengthwise
Add about three tablespoons of the spice mix to the water in a large pot, along with
Pour out any water remaining in the skillet. Add butter and season with salt and
to a small bowl and stir in the crumbled bay leaves and ground ginger.
Cover the skillet and simmer until the
DIRECTIONS Preheat the oven to 190°C. Cook the butter and fresh sage in a small saucepan over a
pepper. Toss gently to combine. I like to serve mine with a fried duck egg for a colourful and delicious finish.
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W&H AT HOME
Doughnuts with Black Cherries and Chocolate Sauce Photography by Sam Yardley
“I don’t think there could be many people
Serve these straight from the fryer and use
NOTE:
who don’t like doughnuts. This recipe is not
them to show off at dinner parties!”
This recipe requires the dough to rise, set and prove for a total of 10 hours
only a fun dessert that we love in the pubs, PREP TIME: In stages over 10 hours
before cooking.
season, as well as add different fillings.
COOKING TIME: 4 minutes
MAKES 25
For the doughnuts
from the bowl and looks smooth and elastic.
For the chocolate sauce
but something you can enjoy all year round. You can change the fruit to whatever’s in
INGREDIENTS
Place the dough in a large bowl, sprinkle the
INGREDIENTS
500g strong white flour
surface with flour and cover the bowl with a
225g dark chocolate
65g caster sugar, plus extra for coating
tea towel. Leave to rise for two to three hours in
80g caster sugar
10g salt
a warm place until doubled in size, then knock
120ml double cream
15g fresh yeast
back. Cover the bowl with cling film and place in
60ml hot water
4 large eggs
the fridge for at least four hours, or overnight.
20 black cherries
Grated zest of 1 lemon
Cut the dough into 25 pieces and roll into
155ml water
smooth balls. Place on floured baking sheets,
DIRECTIONS
125g softened, unsalted butter
leaving 5cm between each one. Cover with cling
In a thick bottom pan place all the ingredients
Sunflower oil for deep frying
film and leave to prove for two to three hours to
with the exception of the cherries and place
double in size.
on a low heat until all the chocolate has
Place all the ingredients except the butter and
Half-fill a deep fat fryer or a deep, heavy-
melted and it has all come together.
oil in a mixer bowl and fit the mixer with a
based saucepan with sunflower oil and heat it to
Just before you are ready to serve, add
beater. Mix on a medium speed for six minutes
exactly 190°C. Fry the doughnuts for about two
the cherries to the sauce and heat through.
then scrape down the sides of the bowl. Mix
minutes on each side in batches of three or four
I would recommend serving with a scoop of
on a medium speed again, adding the butter,
until golden brown. As the doughnuts are done,
ice cream.
around 20g at a time, until all is incorporated.
place on kitchen paper to soak up excess oil then
Keep mixing until the dough has come away
toss in the extra caster sugar.
ENJOY!
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IF MUSIC BE THE FOOD OF
LOVE There’s nothing quite like hearing a firsthand account of someone’s perfect wedding. From the dress to the cake, the food to the honeymoon, Kat Baldwin tells her story of how she and husband Mark saw the day of their dreams come to life at Stanmer House PHOTOGRAPHY BY HEATHER SHUKER, BRIGHTON PHOTO
M
ark and I originally met on
famous Le Pont Des Arts. As anyone who
of cream, black and pink lace dresses
an Internet dating site when
knows me is well aware, I am a huge
from Warehouse, of all places, each of
living in London and arranged
Sex and the City addict. This is the exact spot where Mr. Big tells Carrie she is ‘the one’. Cheesy to some, I know, but perfect for me; as Mark got down on one knee on that famous bridge, the tears streamed… Our wedding day was utterly spectacular. After getting ready with the girls in the luxury of a hotel in Brighton, we kicked off the ceremony on the Brighton Bandstand under glorious sunshine. Arriving in 1960s campervan style, I wore a Candy Anthony 50s-style circle-skirt dress, layered with double petticoats, vintage ivory lace overlay, bow belt and Irregular Choice red, peep-toe shoes. Mark, meanwhile, wore a classic red mod suit from Brighton’s super-cool Jump the Gun, complete with trilby and brogue boots. My five bridesmaids wore a selection
them wearing something unique to reflect
our first official meet at London’s Centre Point. It was literally ‘love at first sight’ and we’ve been inseparable ever since – proof that Internet dating really works! We have since moved out to the ‘sticks’ to a cute terraced cottage in Marden, Kent with our naughty Jack Russell ‘Winthorpe’ (AKA ‘Win’). Mark works as a Creative Graphic Designer at iFour in Tunbridge Wells, whilst I run an e-learning business called Onclick in Marden. For his proposal, Mark whisked me away for an anniversary celebration in Paris to see a spectacular Rufus Wainwright gig at La Cigalle; an artist that we originally bonded over during the early days of our relationship. Later that weekend, whilst strolling around the city, we ended up on the
64
their own personal style. Hairstyles were vintage-inspired, created by the friendly team at Tea and Trim, and all accessorised with beautiful, faux flower hairpieces, homemade by my bridesmaid and cousin Vicky Giles. Our guests were then transported in vintage open top double-decker buses to the beautiful Stanmer House. On arrival, three-piece vintage a cappella group The Doo Wop Dolls filled the lobby with retro harmonies whilst our 90 guests enjoyed Champagne and canapés. We then held our wedding breakfast across the three adjoining restaurant rooms; an unconventional choice, as most parties this size might opt for the marquee, but not making as much use of the beautiful ornate rooms as possible
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FOOD - FAVOURITE DISH
“
“
The staff at Stanmer were an absolute delight. Nothing was ever too much trouble and everything was carried out whilst laughing and mingling well with our friends and family would have been an opportunity missed. Our guests enjoyed a choice of three courses created by Stanmer’s talented Head Chef Richard Simmonds; starters
the original architectural plans of the
festival lineup. Each table marked their
structure. Inside was a little surprise with
stage with homemade flags, nestled
a different coloured sponge for each layer
within the jam jar flowers.
(red, green and Neapolitan), broken up
We rejected the idea of traditional
of crab and prawn tian, ham hock terrine
with white frosting for a true seaside,
wedding linen or chair covers and chose
or duck and pomegranate salad; mains
deckchair effect.
to stick with the rustic style of the
of marinated chicken, lavender smoked
In addition to the main focal wedding
wooden tables and mismatched chair
lamb or red snapper; desserts of pear and
cake, Mark’s mum helped us in creating
upholstery. The look was perfect as it was
chocolate trifle, sticky toffee pudding and
a garden cupcake corner for evening
and totally ‘us’.
fig frangipane tart. Yum! Our evening of
nibbles. Here we covered a long trestle
food tasting at Stanmer House was an
table with AstroTurf, added a backdrop
simple; tea lights, layered, mismatched
utter delight and a difficult choice, to say
board of a Kent countryside scene, a
doilies and raffia-tied jam jars, filled
the least.
few accessories of mini watering cans
with colourful roses from my step mum
and my red welly boots from my youth,
Jane’s garden. Place settings were
wonder created by close family friend
and clustered the multicoloured rose
created with handwritten brown luggage
and Master Baker Sara Autton, with
cupcakes, complete with bumble bee
tags tied to everyone’s wine glass and
extra decorations from my step mum
details. It was so cute and yummy!
the look was completed with a special
The main cake was a three-tiered
Jane. It featured a model of our wedding
The table plan design was influenced by
The table decorations were kept quite
wedding favour from our Jack Russell,
campervan, our little Jack Russell,
our joint love of festivals, with each of the
Winthorpe; a bag of Salty Dog nuts
Win, bright flowers and, to top it off,
tables named after a Glastonbury stage.
packaged within candy stripe bags and a
an unbelievably accurate model of the
The layout was announced on a large,
bespoke branded label.
Brighton Bandstand itself, created using
easel-propped board, imitating a typical
Continuing our Glastonbury theme,
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STANMER - WEDDING playing on the famous hillside sign, we
number, we kicked off with an intro from
built 6ft high, patchwork covered ‘LOVE’
Pulp Fiction’s ‘Jack Rabbit Slim’s Twist
letters for the garden; perfect for cute
Contest’ and then leaped into a festival
photo opportunities.
favourite of Diane Young by Vampire
In the bar area, we used the plasma
Weekend. Although no one believed us,
screen to advertise the schedule of the
it was totally freestyle. We just let our
day with rolling, custom designed ads
hair down as we would at a sweaty gig
of key moments to come. Speeches
and the result went down particularly
were held casually in the garden and
well with the crowd! Later into the
hilariously interrupted by a young guest
night we served a selection of hot, posh
choosing to go swimming in the pond.
sandwiches and fancy sausage rolls.
“
This was swiftly followed by local bluegrass/folk band Ouse Valley
Delish! The day was utterly perfect, filled
Collective performing in the sunny
with laughter and dancing, and we had
garden for an awesome foot-stomping
so many wonderful comments from our
hoedown. We then kicked off a medley
guests. The staff at Stanmer were an
of indie disco with DJ Beach on a classy
absolute delight. Nothing was ever too
dance floor of candles, moody red up-
much trouble and everything was carried
lighting and subtle white cluster lasers
out whilst laughing and mingling well
in the glamorous Henry Pelham room.
with our friends and family. Assistant
“
The look was perfect as it was and totally ‘us’
Although we’re both big music fans
Manager Bruce Simmons and Deputy Manager Mike Jones in particular were my adorable and dependable wingmen. Soon after the wedding, Mark and I
treated ourselves to six days in New York; an unbeatable week of finding film/ TV hotspots (such as the Ghostbusters fire station and Carrie Bradshaw’s flat
and regular gig-goers, the terror of the
from Sex and the City), trying ‘real’
first dance concerned us. We felt the
American burgers, catching a show on
best way to combat the nerves was to
Broadway, a gig from Passion Pit on
do something unexpected, so rather
the Hudson River and experiencing the
than the traditional slow and smoochy
Yankees in full swing.
n SUPPLIERS Dress: Candy Anthony (£1,500) www.candyanthony.com Suit: Jump the Gun (£400) www.jumpthegun.co.uk Bridesmaid Hairstyling: Tea and Trim www.teaandtrim.com Cake: Sara Autton Decorations: Jane Cunningham Garden Cupcake Corner: Margaret Baldwin Catering: Stanmer House Photography: Heather Shuker, Brighton Photo - www.brighton-photo.com Music: Doo Wop Dolls www.thedoo-wopdolls.com Ouse Valley Collective www.facebook.com/ TheOuseValleyCollective DJ Beach www.beachentertainments.co.uk Bouquet Flowers: Gunns Florist www.gunnsflorists.co.uk Table Flowers: Jane Cunningham Bandstand Decoration: Lisa Fox, Wedding Dressings www.weddingdressings.co.uk Transport: VW Wedding Wheels (campervan) www.vwweddingwheels.co.uk South Coast Motors (vintage buses) www.southcoastmotorservices.co.uk
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GARDENS
THE GREEN GRASS OF HOME SUMMER IS THE TIME FOR WARM, SUNNY BARBECUES AND GARDEN PARTIES. WHETHER YOU’RE HOSTING AN ALFRESCO GATHERING OR SIMPLY WANT TO RELAX IN THE PEACE AND TRANQUILLITY OF YOUR GARDEN, THESE LEADING KENT AND SUSSEX SUPPLIERS CAN HELP YOUR OUTSIDE SPACE BLOSSOM THIS SEASON
Creating an outdoor kitchen can transform your garden and how you use it. Whether it’s just a pizza oven you’re after or a full kitchen area, complete with a grill and refrigeration, we can enhance your garden’s potential for entertaining outside with a luxury outdoor kitchen and wood burning pizza oven! Alfresco dining doesn’t need to just be about burgers and sausages either – you can cook anything, from a pizza in a few minutes to a slow roasted leg of lamb. Whatever your tastes, we offer a bespoke service using handmade, high quality materials that can be used all year round. 47 Wickenden Crescent, Willesborough, Ashford, Kent TN24 OJL O1233 641 6O4 www.fornoalfresco.com info@fornoalfresco.com Find us on facebook
Established in 1998, WW Landscapes and Design offers a comprehensive and flexible service throughout Kent and Sussex. The company encompasses a wide-ranging set of skills and expertise to produce innovative and practical solutions for private gardens and commercial projects. Our work ranges from the classical to the contemporary, founded on a passion for design and construction excellence with meticulous attention to detail. We pride ourselves on working closely with our clients to produce unique schemes within the constraints of the brief and the site. WW Landscapes can accommodate complex long-term projects, yet is small enough to maintain a very personal approach. 17 Pearse Place, Lamberhurst, Tunbridge Wells, Kent TN3 8EJ O1892 89O O8O www.wwlad.co.uk info@wwlad.co.uk
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OUT & ABOUT
For over 25 years Sussex Country Gardener has been an independent, familyrun garden centre. We have one of the most imaginative and inspirational product ranges for the garden and home, all hand-picked and expertly displayed by our team. We take pride in our personal service, offering expert and friendly advice to customers who return time and time again, not only to stock up on garden supplies, but to enjoy the atmosphere as well. Plants are our business and we pride ourselves on offering our customers the very best quality and range of both indoor and outdoor plants, along with trained, knowledgeable staff who can help and advise you if required. Beechglade Farm, Mark Cross, East Sussex TN6 3PJ O1892 852 828 www.sussexcountrygardener.co.uk enquiries@sussexcountrygardener.co.uk
LTD
SMALL LOADS
LANDSCAPE & BUILDING SUPPLIES Gabion cages, as seen on TV, are the new vogue for gardeners and designers who like to be different. Gabion cages are so versatile; from retaining walls, raised beds, planters, pond edging and furniture to creating your own natural environment – the insects love them. What will you fill yours with? More pictures and prices can be found on the Small Loads website. Forstal House, Maidstone Road, Paddock Wood, Kent TN12 6PY O1892 833 325 www.smallloads.co.uk sales@smallloads.co.uk
MERMAID LTD
As the number one pool contractor in Kent and Sussex, Mermaid Ltd have become the favourite local specialists in swimming pool construction, refurbishment and maintenance. We are a family run business established in 1982 that still believes in old-fashioned values of customer service and efficient, prompt delivery. It’s not just that Mermaid offer a full design and construction service, but we also provide a full maintenance service to keep your pool running perfectly once it’s completed. If you are thinking of changing your lifestyle, give us a call. High Banks, Slip Mill Road, Hawkhurst, Kent TN18 5AD O158O 753 O31 www.mermaidpools.co.uk
SUMMER 2014
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HOME GROWN
THE PLOT THICKENS THERE’S NOTHING QUITE LIKE GROWING YOUR OWN FOOD RIGHT ON YOUR DOORSTEP. FOR GREEN FINGERED GROWERS ALL
OVER BRITAIN, OWNING AN ALLOTMENT IS A HEALTHY, EFFECTIVE AND FINANCIALLY BENEFICIAL WAY OF ENJOYING QUALITY FRUIT AND VEG FROM SEASON TO SEASON. HERE ARE JUST A FEW OF THE KEY BENEFITS
NATURAL WONDERS
HEALTHY BODY, HEALTHY MIND
Allotments are often referred to as ‘green corridors’ on account of providing essential habitats for wildlife. Since many are located near housing developments, they help keep biodiversity levels buoyant, with just one square metre of land being enough space to support hundreds of different species. What’s more, growing your own crops will make a dent in food miles, so you’ll also be doing Mother Nature a favour by reducing your overall carbon footprint.
This beloved pastime is the perfect excuse to spend a glorious summer’s day outside, resulting in numerous health benefits. Just 30 minutes of gardening on your allotment can burn up to 150 calories, while 15 minutes spent in the sunshine can build up your vitamin D. In addition to helping your body ward off illnesses, allotment work can also raise your serotonin levels, which contribute to feelings of wellbeing and happiness.
CHEAP AND CHEERFUL
GROW YOUR OWN
If maintained and managed properly, an allotment can produce enough food to supplement a family’s weekly shop throughout the year. According to a survey carried out by the National Society for Allotment & Leisure Gardeners, the average cost of running a 250 sq m allotment is £202 a year. The minimum value of the crops produced, however, was £1,564 per plot. So, with every crop you grow, you’ll be saving money.
It might be easier or more convenient to pop to Tesco, but the benefits of planting, growing and eating your own food will pay off in spades in the long run and also feel incredibly rewarding. Plus, the fruit and veg variety on offer will be far greater, as you’ll be able get your hands on seeds for produce that might otherwise be difficult to come by, making for some delicious meals.
GETTING SOCIAL Having your own plot is a great way to meet new people. A few hours spent rubbing shoulders with likeminded growers will help you get to know your neighbours better, and you’re bound to meet people from all sorts of different backgrounds. There’s often a real sense of camaraderie involved, plus experienced plot holders will no doubt be able to give you some handy hints and tips on maintaining your fruit and veg.
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Based in East Sussex, Moons Green Charcuterie is the brainchild of Proprietor John Doig, who, together with business partner Jose Azevedo, has recently started supplying delicious cured meats to our pubs. We catch up with the man himself to find out how it all began
Moons Green Charcuterie 1a The Old Market, Station Road, Northiam, East Sussex TN31 6QT O1797 253 8O7 • www.moonsgreen.co.uk 72 - SUMMER 2014
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IMAGES: BILL MASON
hey say travelling broadens the mind. For John Doig, owner of Moons Green Charcuterie in Northiam, it would seem that it broadens the appetite as well. Indeed, John has spent his life pursuing great food in one guise or another. Hailing from New Zealand, he is a former food writer, winemaker, cook and allweather barbecue devotee, who took to farming pigs in East Sussex when he found himself and his two children living there after a five-year stint in France, which in turn followed a 2O-year stay in New York.
“I left my home in the south of France to live in the UK and educate my two young children,” he explains. “The move happened around the same time that the internet began dominating much of the food and wine dialogue in the US and most of the important food magazines suddenly closed down. With them went my meager income from writing stories about European and British food.” Following the suggestion of a neighbour that he start farming rare breed British pigs, John soon found himself making bacon, saucissons (salamis) and cured products from a variety of pig breeds, including Tamworths, Old Spots and Saddlebacks. “It was something I’d never tried, but an idea that seemed about as viable as anything else,” he continues. “What we hadn’t reckoned on was the massive increases in feed costs and the reluctance of even wealthy English consumers to pay for freerange rare breed joints for their Sunday lunches. We were hemorrhaging money, so I sought to find a way to improve the appeal of our product.” Inspiration struck when he remembered his foodie adventures in the States, where he had witnessed meat curing take off as a popular and effective business strategy. Perhaps inevitably, he too was won over by the idea.
JOHN DOIG AND JOSE AZEVEDO
“I’d observed the American fascination with Italian and Spanish cured meats sprouting a few domestic charcuteries that seemed to be thriving,” he says. “Plus, in the course of researching a story about French smallholders making their own rosettes and noisettes, I too became fascinated with the art and craft of transforming pork into a long-lasting and very versatile preserved form of meat.” And with that, Moons Green Charcuterie began to prosper. Starting life in John’s garage, the business gathered momentum when some of his London-based chef friends tasted a selection of homemade samples and began to order more. A new business was born and a full-scale butchery and Italian curing chamber was installed in leased premises in nearby Northiam. “At one point I had about a dozen hams hanging under the front porch of my house!” he says. Two years later Jose Azevedo, who was resident chef at the restaurant located at local vineyard Chapel Down, joined John as a partner. Jose had left his native Madeira for London as a teenager and proceeded to earn his spurs the hard way in the kitchens of Marco Pierre White, Richard Phillips and Oliver Peyton. A brilliant young chef, he was soon creating new sausages and air-dried meats at Moons Green, bolstering John’s food expertise with a hotblooded Portuguese passion. It wasn’t long before this collaborative partnership caught our attention, as John and Jose’s reputation for creating unique recipes, stuffing saucissons and grinding their own spices quickly enticed James Moyle-Rosser, Executive Chef for all the W&H sites. “The chef mafia is an efficient tool for reaching the men and women who wear white tunics behind the spinning doors that separate the kitchen from the public,” says John. “That’s how Jose and James connected earlier this year. The two had worked together at Thackerays in Tunbridge Wells in the dim and distant past. A meeting was arranged and James
expressed an interest in tasting our products.” Needless to say, James was suitably impressed and immediately saw the potential in teaming up with these two artisan charcutiers, who infuse every one of their products with equal parts love, passion and care. “Moons Green is committed to creating a collection of products that we dream might one day define British charcuterie,” says John. “We use free-range meat from local farms and local ingredients wherever possible. All our saucissons and muscle meats are handmade from free-range pigs raised in East Sussex. “Our bresaola is made from local limousine beef, our fennel is foraged from local beaches and our rosemary and bay come from my farm. But the paprika in our chorizo and the amontillado sherry come from Spain! In this case, authenticity prevails.” But for all their success to date, it would seem that John and Jose are more than happy where they are, continuing to hand rub every cure into each pancetta, lomo and bacon slab they make. “Moons Green will never mass produce charcuterie,” John concludes. “Our market is restaurants and the best British pubs and gastro pubs in the UK. Right now we are fortunate to be able to sell everything we make. That means that we will continue to invent new varieties of British cured meats. A new curing chamber is expected in the next few months and other improvements are being planned. Jose and I are at the heart and soul of our business and wish to remain that way.” You can’t argue with that. As Mark Twain once said, “Those that respect the law and love sausage should watch neither being made.” In this case, we’re more than happy to make an exception to that rule.
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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.secretgardeneb.co.uk
BRIGHTON FARM MARKET Diplocks Market, 73 North Road, Brighton, East Sussex BN1 1YD Opening times: Every Saturday from 9:3Oam to 4:3Opm and every Wednesday from 9am to 2pm www.farmsussex.com
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
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ADVERTORIAL
THE BMW CONVERTIBLE RANGE DESIGNED FOR DRIVING PLEASURE 2O14 IS SHAPING UP TO BE QUITE A YEAR FOR COOPER TUNBRIDGE WELLS BMW, AND WITH THE RAIN TAKING A BREAK, WHY NOT LOOK FORWARD TO ADDING SOME FUN TO YOUR DRIVING WITH ONE OF BMW’S RANGE OF EXCITING CONVERTIBLE MODELS?
BMW 4 SERIES CONVERTIBLE With summer underway, the highly acclaimed new BMW 4 Series Convertible couldn’t have arrived at a better time. Launched in March, it combines elegant styling, aerodynamic details and sporty proportions with a Retractable Hard-Top roof to provide all-year-round driving pleasure. What’s more, the new BMW 4 Series Convertible now boasts a generous 37O litre loading space with the roof up, and an ample 22O litres with the roof down. A new innovative loading aid part raises the roof at the touch of a button, giving you access to extra storage space beneath the load area cover while the roof is down. Available in five trim options – SE, Luxury, Modern, Sport and M Sport – and a choice of three engines – 428i, 435i and 42Od – every BMW 4 Series Convertible is as unique and distinctive as its driver.
BMW Z4 ROADSTER This classic BMW roadster is now even more appealing. As well as featuring new
interior and exterior design enhancements, the latest BMW Z4 sees the introduction of the new sDrive18i, offering a lower starting price for the new range. All the BMW Z4 models have turbocharged engines for enhanced performance and efficiency, Drive Performance Control for tailored driving modes and optional eight-speed Sport automatic transmission. You’ll also find a higher standard specification, including DAB digital radio, Bluetooth, USB connection and Sport multi-function leather steering wheel, with stylish new paint colours, interior trims and Alloy wheels available.
BMW 6 SERIES CONVERTIBLE The stunning BMW 6 Series Convertible, with its elegant, fluid design, beautiful proportions and dynamic sports car capabilities, will have you craving the open road. It has a graceful, athletic appearance with sweeping contour lines and a low muscular stance.
The sumptuous interior is equipped to an exceptionally high standard specification, including Dakota leather upholstery with SunReflective Technology, and with two full-size rear seats, it can fit four adults comfortably. The 32Ohp six-cylinder 64Oi SE achieves O-62mph in 5.7 seconds, yet 35.8mpg combined and 185g/km CO2 emissions. The 65Oi SE’s twin-turbo V8 engine delivers O-62 in an impressive five seconds – taking it to almost M car performance. Thanks to BMW EfficientDynamics technologies, both models are class-leading on fuel economy and CO2 emissions. So, as you can see, there’s something for everyone with this exciting range of BMW Convertible models. For more details on how to put the fun back into your driving, feel free to contact the team at Cooper BMW on Longfield Road, Royal Tunbridge Wells.
Cooper BMW - 5O6-516 Longfield Road, Tunbridge Wells, Kent TN2 3UE - O1892 628 1O5 - www.cooperbmw.co.uk SUMMER 2014
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SOCIAL
ALL HAIL THE KING After a lot of blood, sweat, tears and late nights, we opened the doors of our latest addition to the Whiting & Hammond family, The Kings Head in Bessels Green, Sevenoaks, at the end of March. In celebration we held not one, but two launch parties to welcome in local MPs (including Sevenoaks District Council Chairman, Cllr Alan Pett), press and friends – as well as residents from around the pub itself – and show off the hard work that has gone into bringing this pub to life. The drinks were flowing and the first dishes (albeit canapés) to be produced in the newly refurbished kitchen were flying out, showcasing to any guests who weren’t accustomed to W&H just what to expect over the coming months and years at this fantastic venue PHOTOGRAPHY BY SEAN AIDAN AND SAM YARDLEY
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SOCIAL
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SOCIAL
HANDS-ON LEARNING
Don’t ever let it be said that we don’t try and treat our hardworking staff here at Whiting & Hammond; back in February it was the turn of our truly deserving Head Chefs. Steering away from our usual meetings, held quarterly to discuss the goings on and future plans within the kitchens across our company, we headed up to Marlow, Buckinghamshire to Tom Kerridge’s two Michelin-starred pub and restaurant, The Hand and Flowers. Currently voted as the number one UK restaurant in
Restaurant magazine, it seemed the obvious choice to treat our fine chefs to some fantastic food, top tips and great company! Parfait of Duck and Fois Gras with Orange Chutney and Toasted Brioche
Spiced Tranche of Cornish Monkfish with Roasted Cauliflower, Peanut Crumble and Verjus Glazed Omelette of Smoked Haddock and Parmesan
Warm Pistachio Sponge Cake with Melon Sorbet and Marzipan
Tenderloin of Wiltshire Pork with Pickled Mustard Leaf, Malt Glazed Cheek, Garlic Sausage and Potato Dauphine
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APPY EATER
FOOD & DRINK APPS
HERE’S OUR TAKE ON FIVE OF THE BEST MEAT APPS TO NOURISH YOUR SMARTPHONE iGrill - By iDevices, LLC
Time to Roast
FREE
By The Boffin Lab Limited
Barbecuing has never been easier or more relaxing than with this accompanying app to the iGrill probe (available at www.idevicesinc.com/igrill). It allows you to monitor your cooking progress via your phone by inserting the probe into the meat you’d like to track and syncing with the app. This way, you can keep an eye on your meat while entertaining guests or preparing other dishes, without having to attend the grill.
£1.49
Quick and easy to use, this handy timer calculates the cooking length of your Sunday roast by simply entering the weight of the meat. Whether you’re cooking beef, chicken, pork or something different, it provides tips on how to test the meat is cooked, as well as alarms to notify you of actions to take at each stage of cooking on both conventional and fan ovens.
Pat LaFrieda’s Big App for Meat - By Zero Point Zero £2.99 Feast your eyes on one of the fastest growing recipe collections in the world. Featuring over 1.5 million ideas from online users worldwide, this is a great way to broaden your cooking horizons. Beautifully photographed dishes can be streamed directly to your iPhone or iPad, complete with simple cooking instructions to follow. You can also contribute your own culinary delights, so your meal can be enjoyed the world over.
Sky Burger - By NimbleBit LLC
FREE
For fans of fun (and highly addictive) smartphone games, this quick thinking app is a must-play. The aim of the game is to complete as many burger orders as possible by stacking over 50 unique combinations of ingredients as they fall from the sky. The orders grow taller and taller the more you complete, allowing you to watch your business grow and get promoted up the Sky Burger ladder.
High Protein Recipes and Weight Tracker By Samuel Pont
FREE
Meat is a great source of protein, so if you’re looking for some inspiration in the kitchen, don’t miss this free collection of 50 recipes that will help you maintain muscle, lose fat and feel terrific. In addition to the mouth watering dishes and links to other great fat loss apps, the built-in weight tracker lets you see exactly how much muscle you are gaining.
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GADGETS
GOURMET GADGETS & GIZMOS
LOVE YOUR FRUIT AND VEG? THEN THESE ESSENTIAL ITEMS WILL HELP MAKE YOUR CHOPPING, PRESSING AND COOKING A DODDLE. WHETHER YOU’RE LOOKING TO CREATE SOME HEALTHY SNACKS OR WANT A SIMPLE, EFFECTIVE JUICING SOLUTION, WE PROFILE THE BEST GADGETS THAT WILL HELP YOU MAKE THE MOST OF YOUR SEVEN-A-DAY
VITAMIX
PROFESSIONAL SERIES 500 BLENDER AND FOOD PROCESSOR £599 from www.selfridges.com
Much more than just a blender, the Vitamix juices, cooks, grinds and freezes all in one, meaning you can whip up a refreshing smoothie or a hearty vegetable soup with the speed and precision of a professional chef. Three pre-programmed settings allow you to create hundreds of recipes at the turn of a dial, while variable speed control makes for increased flexibility and creativity. Its brushed stainless finish will look the part in any kitchen and the easy-grip handle and soft-touch controls are ergonomically designed for comfort and control.
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ONION GOGGLES
EVA SOLO GARLIC PRESS
£23 from www.johnlewis.com
£60 from www.amara.com
Make streaming eyes and irksome tears a thing of the past with these fashionable and practical onion goggles. Made by Eddingtons cookware and kitchenware, they’re fitted with a foam seal to protect your eyes from irritating vapours and can be worn over existing glasses. A convenient one size fits all design makes them easy to put on and the perfect fit for any budding chef. Dishwasher safe and easy to clean, their gleaming white and funky green frames will stay fresh time and time again, turning onion chopping from a chore into a sheer joy.
For a stylish addition to your kitchen, this hand-blown glass container and garlic crusher combines to form the shape of a head of garlic. Functional and easy to use, it features small rectangular slots rather than round ones for easier cleaning (it’s also dishwasher safe, so you won’t need to worry about washing up by hand). The modern, attractive look and feel of the glass and stainless steel will make an eye-catching feature for your worktop and is an essential item for anyone who loves to add flair and flavour to their cooking.
EVA SOLO JUICE PRESS
FOOD DEHYDRATOR
£45 from www.occa-home.co.uk
£40.99 from www.andrewjamesworldwide.com
Get the freshest fruit juice with this gorgeously minimalist, award winning design from Eva Solo. Perfect for leisurely breakfasts, all you have to do is simply slice your fruit and push it gently into the citrus press, allowing the O.6-litre glass jug to fill up with your favourite drinks. The plastic funnel filters out the seeds and the stainless steel juicing core makes the whole process a breeze, leaving you with the sweetest, purest and most delicious juice and pulp you can imagine. Make no mistake – this is as fresh as it gets.
Here’s a fast and easy way to make delicious, healthy and natural snacks at the push of a button. Arrange your fruit and vegetables any way you like and allow the adjustable thermostat to dry them at the appropriate temperatures. The patented Convergaflow-drying system circulates heat, eliminating the need for tray rotation, while the transparent exterior is made from strong, durable plastic equipped with a filter to help block out harmful light. Food dehydration is also a great preservation method, so you can enjoy your favourites for longer and even package them as handmade gifts.
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CUSTOMER REVIEWS
YOUR
FEEDBACK WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS
THE CHASER INN
THE LITTLE BROWN JUG Chiddingstone Causeway, Kent
Shipbourne, Kent
“@thechaserinn lovely day for lunch in the garden. Many more of those days and lunches this spring and summer! :)”
“@Whiting_Hammond @LittleBrownJug1 Yummy Sunday lunch today with great service and kids had a blast in the garden, mud adding to the fun!”
Will Jordan @WillsJordan, Twitter
Sevenoaks Mums @SevenoaksMums, Twitter
“Great food and service in a relaxed ambience with polite staff. Lovely country pub with excellent gastro pub menu. Food always attractively presented and plenty of it!”
“An excellent restaurant with a nice atmosphere and good service. Wide choice on menu and food quality is very reliable. Have dined here on a number of occasions and they always deliver good quality food. Recommended.”
Toptable
Toptable
“Stunning views of the countryside and the little church. Cosy fires in the winter and a pretty little garden in the summertime. Interesting choice of food and cooked to perfection.”
“The Brown Jug is one of the best places to eat. The food is always great, as is the service. It’s a great place to go in the summer and very family friendly. I’m always recommending to family & friends.”
Lexi D, TripAdvisor
8MelC, TripAdvisor
THE FARM @ FRIDAY ST Eastbourne, East Sussex
THE MARK CROSS INN Mark Cross, East Sussex
“Had the best evening @farmfridayst with my siblings whilst watching my beautiful Mumma sing with @BourneChorus #newfavouritepub”
“Fabulous meal and great service from Kiran and the crew @themarkcross just south of @tunbridgewells. Well worth a visit.”
Anna Petrides @AnnaPetrides, Twitter
Deborah Richards @djrmaddisons, Twitter
“We eat at the Farm on a regular basis, and have never had a bad thing to say about the food or service. The food is always excellent. Service is always spot on. You won’t be disappointed.” Toptable
“We go to the Farm when we want to be certain of a good meal. The overall experience here is the perfect mix of pub and dining. Thoroughly recommended.” chriseadon, TripAdvisor
“Excellent meal and very good value for money. Regular visitors – always good. A good comfortable atmosphere and friendly staff. Will be back soon!” Toptable
“We have eaten at the Mark Cross on several occasions and it never lets us down. The service was faultless as always. The food was beautiful and the atmosphere lovely.” Richardwinter89, TripAdvisor
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THE OLD DUNNINGS MILL East Grinstead, West Sussex
“Thank you to @dunningsmill for hosting our family party yesterday. Fantastic venue, staff and food. #sorehead”
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 best food & best service – can’t recommend this place enough, I am a regular customer and the food is outstanding. Will return again & again.”
The Chaser Inn“We have been eating and drinking in this pub for many years and recently visited for a family birthday meal. The service was good and drink prices about average. However, the food portions were quite small for the price. Overall the food was well executed but expensive for the portion sizes.”
Toptable
kc3824, TripAdvisor
Duncan Fisher @duncan73_duncan, Twitter
“We took most of our family out for a lovely meal. The staff were brilliant, and as we had 4 young children this was great. Nothing was a problem.” Fozzie12, TripAdvisor
The Old Dunnings Mill“Popped in for an early Sunday lunch. We both had roast beef and it was wonderful. Only criticism was that there wasn’t enough of the amazing gravy, but a little jug was quickly rushed to me when I asked.” Neil T, TripAdvisor
THE CRICKETERS INN Meopham, Kent
“@Cricketers_Inn Today I was out in a walking group and one member commented he enjoyed the best pub food ever at The Cricketers.”
The Little Brown Jug“We were a group of 6, dining on a Sunday evening. We all chose different courses and left empty plates so enjoyed the food! Great feel and decor and friendly service, but it took close to an hour before the food was served. We had planned to order puddings but since service was slow we did not have the time.” TheNomisFamily, TripAdvisor
Barbara Adams @BAClassicVA, Twitter
“1st time my partner and I have eaten here. Very impressed. We are looking into moving to the area and a friendly local pub with excellent food is a must.” Toptable
“As a family we have dined here several times both in the evening and for their BBQ hog roast weekends. Food has always been perfectly cooked and fresh. The manager is very warm and welcoming. Quality interior finish. Lovely garden area.” Thehusseys3, TripAdvisor
BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS
STANMER HOUSE Brighton, East Sussex
“@StanmerHouse Lovely lunch in sunny gardens of Stanmer House, Brighton... dogs, kids, walkers, talkers... all v civilised and so relaxing!” Prof CatherineHarper @ProfCathHarper
“If you want brilliant service, a beautiful venue and great food, this is the place for you to go. Without hesitation we will be booking another event. Thank you to all the staff at Stanmer House for the most wonderful evening.” TheresaandBarrie, TripAdvisor
WATCH THIS SPACE FOR REVIEWS OF OUR LATEST PUB, THE KINGS HEAD, COMING SOON... SUMMER 2014
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THE CHANCE TO WIN YOUR OWN LUXURY PAMPER PACKAGE PLUS A MEAL FOR FOUR Treat yourself to some VIP pampering with a spectacular makeover and beauty treatment (for one), followed by a fantastic night out at one of our award winning venues! We’ve teamed up with The Gallery in Tunbridge Wells to offer readers the chance to win the Ultimate Bellissima Party Package, as well as a three-course meal for four (including two bottles of house wine) at one of our pubs – completely free of charge! The Gallery team are experts in styling their clients for red carpet events, so why not get a taste of the glitz and glamour while getting ready for a special occasion with W&H, where everyone’s treated like a star! This fabulous prize, worth £2OO+, includes: AT WHITING & HAMMOND: Three courses (starter, main and dessert) per person and two bottles of house wine for the table AT THE GALLERY: Red Carpet makeup • File and paint for fingers and toes • Red Carpet blow-dry or hair-up Fake Bake spray tan (best applied the day before) • Unlimited refreshments from the mini bar SO, YOU CAN TRULY INDULGE, SPOIL YOURSELF AND LOOK STUNNING BEFORE JOINING US FOR AN UNFORGETTABLE EVENING! To be in with a chance of winning this fantastic prize, all you have to do is email your name, address and contact telephone number to office@whitingandhammond.co.uk with the subject line ‘Gastro Gallery Competition’. Alternatively, send your details to Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ. Closing date for entries is Wednesday July 23 2O14. The Gallery, 63-67 London Road, Southborough, Tunbridge Wells, Kent TN4 OPA O1892 514 9OO • www.thegalleryhairandbeauty.co.uk • info@thegallery.me
Good luck and we look forward to receiving your entries! TERMS AND CONDITIONS The winner will be selected at random and Whiting & Hammond’s decision is final. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. Only one entry per person will be accepted. Only one meal for four and one Ultimate Bellissima Party Package are available, which must be taken within three months of the winner being notified, excluding public holidays. Venue preference must be stated in your correspondence. The meal and package can be taken on separate days. No cash prize alternative will be offered. Winners may be asked to take part in publicity photos relating to the competition. Terms and conditions apply. If full contact details (name, address and telephone number) are not supplied, your entry will be invalid. In the unlikely event that the prize as stated above is not available, Whiting & Hammond reserves the right to offer a prize of similar value.
If you do not wish to be contacted in the future by Whiting & Hammond or any other affiliated brand, please send an email stating this to office@whitingandhammond.co.uk with the subject line ‘Gastro Gallery Competition’. Alternatively, state this in written correspondence addressed to Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ
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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
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SUPPLIERS LISTING
WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS
BELVOIR www.belvoirfruitfarms.co.uk | +44 1476 870286
BG BENTON 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
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
FREE DRINK www.drinkzeo.com / 0207 268 3015
FROBISHERS www.frobishers.com / 01392 825 333
FULLERS www.fullers.co.uk | 020 8996 2000
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
HT WHITE & CO. LTD. www.htwhite.com | 01323 720 161
I.A.HARRIS www.iaharris.co.uk | 020 7622 7176
J+I CAR SALES www.jandicarsales.co.uk | 01892 771 116
SHIPBOURNE FARMERS MARKETS 01732 833 976 | www.kfma.org.uk/shipbourne
LARKINS 01892 870 328 / www.facebook.com/larkinsbrewery
LOCH ASSOCIATES www.lochassociates.co.uk | 01892 773 970
ONE MEDIA www.one-media.co | 01892 779 650
PENSHURST FINE FOODS 01892 664 044
PUNCH TAVERNS www.punchtaverns.com | 01283 501 600
TEK SEATING www.sitsmart.co.uk | 01892 510 202
WW LANDSCAPES www.ww-landscapes.co.uk | 01892 890 080
ZONAL www.zonal.co.uk | 0800 131 3400
SUMMER 2014
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‘A brilliant school. I would be thrilled to send my own children here’
‘Excellent in all areas’ ISI Inspection Report, December 2013
Tatler
ROSE HILL SCHOOL ROYAL TUNBRIDGE WELLS Independent Co-education from 3-13
Coniston Avenue, Royal Tunbridge Wells Kent TN4 9SY Telephone: 01892 525591 Email: admissions@rosehillschool.co.uk www.rosehillschool.co.uk 44 - SPRING / SUMMER 2013
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LAST ORDERS
A WORD FROM THE TOP
PHOTOGRAPH: SAM YARDLEY
W
hat a busy few months it’s been... I would like to close this issue by saying how proud we all are of James Moyle-Rosser, our Executive Chef, who was one of four entrants in the national final of the prestigious Restaurant magazine’s Development Chef of the Year Awards – well done James! Also on the subject of awards, we’ve been named as proud runners-up in the national Publican Morning Advertiser’s Best Food Offer 2O14. We were ‘Highly Commended’, so congrats to all the guys for their continued hard work. Anyway, enough of this self praise... Moving on and looking forward, we’re very excited about our new site, The Kings Head in Bessels Green, Sevenoaks, which, after months of hard work and TLC, finally opened to the public on Saturday March 29. Please pop in, we’d love to see you! We’re relishing the sun coming out and are really looking forward to the annual W&H rugby 7’s tournament. This is our third year of sponsoring the event and it’s going from strength to strength. Please pop along to Tunbridge Wells Rugby Club on Saturday April 26 if you get the chance – it’s a fun family day
out with a hog roast, beer tent and, of course, great rugby to be enjoyed all day long! Naturally, along with the warmer weather comes the start of our busy beer festival season. The first one starts on Friday May 9 at The Mark Cross Inn – I can’t believe it’s that time of year again already! We’re preparing to get behind that bar and pull a few pints for you all, so make sure you come down and see us. With another busy Mother’s Day having been and gone, we mustn’t forget to make a fuss of all the dads out there, so make sure you get your Father’s Day table booked for Sunday June 15! I would like to finish by saying a massive ‘thank you’ to all our customers and readers, as well as everyone at Whiting & Hammond,
without whom we wouldn’t be able to produce such a fantastic (now award winning!) publication – long may it continue! Well, that’s it from me this time around. I wish you all the best and very much look forward to seeing plenty of new and familiar faces around the beer festivals over the coming months. I’m off to the pub! Cheers,
Brian Keeley Whiting MD
SUMMER 2014
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MAKING THAT BOOKING All the names and numbers you’ll need to get in touch with Whiting & Hammond...
THE LITTLE BROWN JUG
THE KINGS HEAD
Chiddingstone Causeway,
Westerham Road, Bessels Green,
Tonbridge, Kent TN11 8JJ
Sevenoaks, Kent TN13 2QA
Manager: Tyson Marshall
Manager: Paul Giles
Head Chef: Neil Haywood
Head Chef: Jonny Gain
Tel: 01892 870 318
Tel: 01732 452 081
Email: enquiries@thelittlebrownjug.co.uk
Email: enquiries@kingsheadbesselsgreen.co.uk
Website: www.thelittlebrownjug.co.uk
Website: www.kingsheadbesselsgreen.co.uk
THE CHASER INN
THE MARK CROSS INN
THE CRICKETERS INN
Stumble Hill, Shipbourne,
Mark Cross, Nr Tunbridge Wells,
Wrotham Road, Meopham,
Tonbridge, Kent TN11 9PE
East Sussex TN6 3NP
Gravesend, Kent DA13 0QA
Manager: Craig White
Manager: Kiran Shukla
Manager: Scott Hawkes
Head Chef: Daniel Curtis
Head Chef: 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 - SUMMER 2014
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FR EE •F •F
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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
COORS AND EFFECT
Delighting our drinkers with the global family brewer
8TH WONDER
STANMER ROMANCE
Meet the Brighton couple who tied the knot in W&H style
LAURENT-PERRIER
We unveil the latest addition to our family
This acclaimed Champagne makes our pubs sparkle
OVER THE MOON
VIP TREATMENT
Why Sussex charcuterie Moons Green is the prime cut
How to win a luxury pamper package
EXCLUSIVE
ISSUE 5 SUMMER 2014
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MICHEL ROUX Jr The Michelin-starred chef on Le Gavroche, MasterChef and returning home to Shipbourne
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