Gastro Magazine Summer 2016

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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

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EPICUREAN EDUCATION

TOP SUMMER

Our guide to how the fare is faring in local school canteens

food fests

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CORNISH CUISINE

Publican Politics

Big bosses shine a light on the post-budget industry

We find out what’s on the menu in the Rick Stein county

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WAR ON WASTE

Why Love Food Hate Waste is putting those leftovers to good use PAGE 79

“I just cook my way”

ISSUE 13 SUMMER 2016

RACHEL KHOO

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The Little Paris Kitchen star on her multicultural meals

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GASTRO WELCOME

What’ll it be, then?

P

hew…it’s been a busy few months! Not only did we enjoy a cracking Easter period (well, the sunny Good Friday was the day!), but we opened our new site, The Rose & Crown in Green Street Green. It took four months of hard work to get there, and we’re over the moon with the result – more to come later…

I’m now looking forward to the sunshine and enjoying a bit of alfresco dining, while sitting with a pint, catching up with good friends in the garden and reading this new edition of Gastro.

We’ve got a great summer issue for you, which I hope you’ll enjoy, featuring an exclusive interview with the lovely cook, writer and broadcaster Rachel Khoo. You’ll find some mouth-watering recipes too, including a wonderfully healthy tuna dish from our executive chef James.

We showcase some amazing gourmet gifts for the summer, including hampers, ice buckets and portable barbecues; all the essentials you’ll need to take to the best summer food festivals, also featured in this edition. I’ll definitely be visiting some, and will even be doing a cookery demonstration on Saturday May 14 at The Pantiles Food Festival in Royal Tunbridge Wells.

There’s an educational feature as well, where we’ll be talking to five different schools to see what they offer the children for their dinners and which suppliers they use – they’ve certainly come a long way since I was at school!

Elsewhere, we travel to Cornwall, check out Westerham Farmers’ Market and profile Tonbridge as our new food and drink destination; our Ale Tale is on Tonbridge Brewery, which means we’ll see what else is on offer there.

Being a chef, I hate wasting food, so the article on Love Food Hate Waste is equally close to my heart.

For all you budding viticulturists, an expert’s guide on how to enjoy wine comes from Jonny Gibson at Sussex Wine School. He’ll teach us more about flavours and aromas, as well as what to get out of a tasting session – plus, he explains all the fancy words associated with the world of wine!

All this and more can be found as you turn these pages, which just leaves me to let you enjoy the read with a drink or two. I’m off to the pub!

Cheers, Brian Keeley-Whiting

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41 10 The News Catch up on all the most recent updates and stories

26 The Celebrity Our exclusive chat with the travelling cook Rachel Khoo

46 The Dish Try your hand at this top pick from the W&H menu

14 The Restaurants Introducing our award winning gastro pubs

33 The Gossip Tales, rumours and legends from Whiting & Hammond

49 The Schools How your child’s cafeteria is faring on their dinners

17 The Team Say hello to some W&H managers during your visit

34 The Pictures Witness the grand opening of a new Rose & Crown site

54 The Guide Handy hints and tips to get your children in the kitchen

22 The Food The season’s best culinary products and experiences

37 The Beer Why drinkers are hopping mad for Tonbridge Brewery

57 The Facts Tantalising ice cream trivia to enjoy over the summer

25 The Events Key dates to remember over the coming months

41 The Destination There’s plenty of food and drink on offer in Tonbridge

59 The Debate Business bosses wax lyrical about their industry’s future

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CONTENTS The GGASTRO astro team Editor Frederick Latty flatty@markerstudy.com

Publishing Design Manager Xela Ruy xruy@markerstudy.com Junior Designer Amelia Giddings agiddings@markerstudy.com Production Co-ordinator Natalia Bedwell nbedwell@markerstudy.com Account Manager Anna Hawkins ahawkins@markerstudy.com Editorial Director Richard Moore rmoore@markerstudy.com Commercial Director Nick Moore nmoore@markerstudy.com

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Contributors:

Phil Glover Craig Matthews Sam Yardley Graham Huntley Lara Messer Chris Jeffrey Claire Spreadbury Alma Photography

ONE MEDIA AND CREATIVE UK LTD 16 Lonsdale Gardens, Tunbridge Wells, Kent TN1 1NU 01892 779 650 • www.one-media.co

64 The Journey Join us as we travel to the seaside county of Cornwall

85 The Market We explore the delights of some stalls in Westerham

69 The Ingredients Fresh tips and produce for you to savour this season

87 The Farm Find out why Potash Farm is going crackers over nuts

71 The Wine Expert advice on how to get the most out of your tasting

89 The Festivals Gourmet highlights for delectable warmer months

76 The Recipe Here’s a fresh salad to try for that next summer party

94 The Gifts Epicurean ideas to delight your nearest and dearest

79 The Heroes How Love Food Hate Waste is plating up those leftovers

98 The Apps Delicious downloads to help you get to grips with grub

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Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed

by One Media and Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher.

All prices are correct at the time of going to print.

Neither the publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.

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GASTRO NEWS

FRONT

OF

HOUSE

OUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF

ALL CHANGE

It’s with regret that we say goodbye to Craig White, our manager at The Chaser.

We wish him well for the future and want to say a huge ‘thank you’ for all his hard work. Jan Webb, manager from The Little Brown Jug, is moving across to take the reins, and Duke Chidgey, who has been a deputy manager with Whiting & Hammond, will be running The Little Brown Jug. All the best in your new roles! www.whitingandhammond.co.uk

JEWEL IN THE CROWN

After four months of hard work, we finally opened the doors to our latest site, The Rose & Crown in Green Street Green. The décor looks amazing, the drinks are flowing and we have a huge oak extension, moving the bar to create more space and extending the kitchen to make room for the charcoal-flame barbecue. The garden is huge – we have four ‘Tiki huts’ (two seating eight to 10 people, one seating 10 to 12 and the largest 20 to 22), which are perfect for any special occasion. There’s also a children’s play area, including swings, a climbing frame and a boules pit. The garden even hosts its own kitchen and barbecue hut! www.the-roseandcrown.co.uk

APPRENTICE AWARD

Our very own apprentice Connor Goble has been shortlisted for the KEiBA Apprenticeship of the Year Award 2016.

Connor started working with us at The Little Brown Jug as a pot washer and, after being encouraged to do our apprenticeship scheme, is now a chef de partie and has already started his level three professional cookery. www.keiba.co.uk

PANTILES FARE

Come and see Brian Whiting do his cooking demonstration at The Pantiles Food Festival. Brian will be cooking at 1.30pm on Saturday May 14, when this popular event returns to The Pantiles in Tunbridge Wells. The Little Brown Jug will have a stand showcasing food from its barbecue hut and smoker. They’ll have some delicious pulled pork, homemade burgers and short ribs to try, but for more mouth-watering treats, have a look at the full menu online. www.pantilestraders.co.uk

PUBLIC SPEAKING

Brian Whiting will be a keynote speaker at the FSB session of this year’s Kent2020, the largest B2B in Kent, on Wednesday May 11 at Maidstone’s Kent Event Centre. From 1.45pm to 2.15pm, Brian will be in the ‘People LIVE’ session theatre, talking about ‘Employing Staff: Top tips for building a tip-top team’. Other presenters will include Pret a Manger, BT, Google and the Chartered Institute of Marketing.

For the full programme so far, please visit www.kent2020startup.co.uk

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GASTRO NEWS SALON CYCLISTS

Regular Gastro readers will recall that we ran a competition in 2015 to win a year’s worth of hairdressing at The Chapel in Tunbridge Wells. The winner, Saffron Smith from Rotherfield, said: “I can’t tell you how thrilled I was to learn that I had won your competition, so much so that I didn’t believe it until I received the voucher!”

Now, the award-winning hair salon – a long-time supporter and friend of W&H – is aiming to raise £50,000 for Cancer Research UK and The Pickering Cancer Drop-in Centre. To generate funds, the Chapel team is launching The Cycle 4 Cancer – 4 Chapel Challenge, an epic cycling journey spanning 1,400km over 10 days (averaging 110 miles per day).

PUBS MEAN PRIZES

The Mark Cross Inn has been named Best Pub in East Sussex in the National Pub & Bar Awards Grand Final.

Hosted by Pub & Bar magazine, the celebration takes place on Tuesday May 24 at the prestigious BAFTA in Central London, where awards will be handed out by Pubs Minister Marcus Jones MP. The pub was selected as one of 94 County Winners, putting it

in the running for Regional Winner, or even Best Pub in the UK. The Grand Final will select 12 pubs from around the country as Regional Winners, as well as one National Pub or Bar of the Year. www.pubandbar.com

The ride takes place in May, starting in Switzerland and ending in the UK . To donate, simply follow the instructions on the right. www.thechapel.co.uk

To keep up with the latest news, visit www.whitingandhammond.co.uk, like us on Facebook at www.facebook. com/whitingandhammond or follow us on Twitter @Whiting_Hammond

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GASTRO TEAM

Leading

FROM THE FRONT

During your time with Whiting & Hammond, each pub’s manager will ensure a truly memorable occasion. Whether it’s The Cricketers in Meopham or The Farm @ Friday Street in Eastbourne, you’ll be guaranteed the same outstanding level of hospitality and service from the staff behind the smiles Photography by Craig Matthews

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GASTRO TEAM

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n addition to the mouth-watering food and traditional tipples, what makes a visit to any W&H pub even more special is the awardwinning service. At all of our restaurants, you’ll be greeted by a warm and welcoming brigade of front of house staff, led by the men and women at the top – the managers.

These team leaders are instrumental to the success of the group, and the

hospitality industry as a whole. Their roles can vary from serving customers from behind the bar, to shaping menus with the head chef and keeping on top of paperwork – all while taking the time to attend to any request or problem that might come their way, no matter how big or small.

Demonstrating versatility and resourcefulness, they’re the shining examples responsible for spearheading

each pub’s daily output, and creating the positive buzz and enjoyable atmosphere that you’ll experience with each and every meal or pint.

To find out more about what makes our managers tick, we quiz a selection on everything from crafting bestselling dishes, to getting more young people into the industry. Read on to find out what they had to say, and get to know the friendly faces at your local...

Scott Hawkes

The Cricketers Inn, Meopham, Kent How did you get started?

I’ve been in the industry for the best part of 25 years. I spent 10 years as a cocktail bartender with TGI Friday’s and other individual bar outlets, before coming to W&H five years ago after a recommendation from my partner about The Cricketers Inn. What’s your day-to-day role at W&H? I’m the trouble-shooter and spend most of my time steadying the ship; with an operation this size, there’s always something that needs sorting out. To be honest, every day is different, so there’s a constant challenge as to what I might come up against.

Any favourite dishes from the menu?

On a Friday it’s definitely our fish and chips – we English are such creatures

of habit! My favourite, however, and very popular with the hearty eaters, is the shoulder of lamb, a tried and tested W&H classic that never fails to impress and satisfy.

And the best part of your job?

Definitely the buzz you get when the pub is packed to the rafters, and everything is running like a well-oiled machine. In all my time working in the service industry, I’ve never lost the passion for making sure people have a great time.

In what ways would you like the pub to develop in the future?

By continuing to grow the business and provide the high levels of service and food quality that the brand is known for. I’d also like to see more young people coming into the group, with a view to becoming future pub managers and chefs.

In all my time working in the service industry, I’ve never lost the passion for making sure people have a great time

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GASTRO TEAM

Paul Worman

The Farm @ Friday Street, Eastbourne, East Sussex

Each day is different, but the thing that makes it most enjoyable is the interaction with customers

Talk us through your background My training started in hotels, where I progressed to food and beverage manager in a busy London hotel, then to conference and events management. I was approached to run a food-led pub in Cambridge, and from there I’ve only focused on the food-led pub trade.

And your day-to-day role?

My job covers all aspects of ensuring the pub runs well, and is well-received by our customers. I have a great team behind me and everyone plays their part, but the role can range from menu and wine tastings, to unblocking toilets and anything in between.

Do you work closely with your chef to create menus?

It’s important to have a good relationship with the chef, offer feedback and pass on

customer comments. We have a dedicated and talented brigade, who are always trying to create new dishes and stay up to date with food trends.

What’s the best part of your day?

Each day is different, but the thing that makes it most enjoyable is the interaction with customers. Hospitality is about making people happy, and if you can do that, then the reward is knowing you’ve contributed to making someone’s visit a truly special experience.

Finally, what are your hopes for the future of The Farm @ Friday Street, and for Whiting & Hammond as a whole?

My hope is that The Farm continues its ascendancy and stays at the top of its class in the local area. As for Whiting & Hammond…exactly the same!

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GASTRO TEAM

Amy Glenie

The Mark Cross Inn, Mark Cross, East Sussex

Tell us how you got started My mum’s a chef, so I’ve grown up working in this industry from a young age.

After finishing university, I decided to follow my heart and worked in marketing and events, which was when I decided to pursue a career in the hospitality industry.

Is there much variety in your role?

What I love about my job is that every day is different and so diverse. I love being on the floor running service with the guys; it’s important to me to lead by example. You just don’t know what each day will bring.

How about your top dish?

Every day and week, something takes off as the most popular. At the moment, my favourite is the poached and roasted chicken ballotine, or the teriyaki marinated salmon. The head chef and I try to catch up on the menus at least once a week.

What gets you up in the morning?

The best part is not knowing what the day will bring. I love meeting new people, and the fact that we get a vast array of different characters through the door. It’s also been great to build up a rapport with our locals.

The best part is not knowing what the day will bring. I love meeting new people, and the fact that we get a vast array of different characters through the door outstanding food and service. We have exciting plans to re-establish the pub as one of the busiest sites, and I’m looking forward to putting our stamp on things this summer.

And your hopes going forward?

I’ve been working hard to establish The Mark Cross as a place to come for

It’s important to develop dishes from a different perspective, so I make suggestions of things I think would work well

Jamie Owens

The Kings Head, Bessels Green, Kent Tell us your background as a pub manager I was deputy manager at The Chaser Inn for two and a half years, before taking on the position here at The Kings Head in June 2015. Before that, I was deputy manager at Brian Whiting’s local, The Hare in Langton Green.

What’s your average day like?

No two days are the same. In the morning, you’ll find me keeping up with email correspondence, assessing and

reporting on our performance. In the afternoon, I’ll sit down with the chef to discuss plans for upcoming events, or ideas for dishes on the menu.

Do you work closely with the kitchen?

I’m lucky to have a fantastic, passionate and talented head chef, so I let him have control of the menu. I think it’s important to develop dishes from a different perspective, so I also make suggestions of things I think would work well.

Which part of the job is the most rewarding?

Being able to reflect on a busy service that flows seamlessly, knowing that the hospitality we provide ensures our

guests leave us looking forward to returning. I love doing a job that throws up a different set of challenges.

As manager, where would you like to take The Kings Head going forward?

I hope the pub will continue growing in popularity, as it has done in the last few months, and continue improving the standards of pub dining in Sevenoaks, while forging and fostering a community around the pub.

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GASTRO GRUB

Thought FOOD FOR

SIX OF THE BEST CULINARY PRODUCTS AND EXPERIENCES TO LOOK FORWARD TO OVER THE COMING MONTHS

The Trip ‘Take a break from being a tourist’ with Eating Europe Tours. Running culinary journeys in Italy, London, Amsterdam and Prague, these epicurean excursions boast the best each place has to offer, immersing you in the local culture, authentic street life and special history.

From London’s East End and Twilight Soho expeditions, to The Other Side of Florence and Amsterdam’s Jordaan Food & Canals, there’s a world of different tastes available, priced from £40. www.eatingeuropetours.com

The Course Join celebrity chef Rosemary Shrager for an unforgettable cooking experience in Tunbridge Wells. There are plenty of classes to look forward to over the coming months: Indian Street Food on Saturday June 4 is perfect if you adore complex, spicy flavours, while Fantastic Fish on Saturday June 11 takes the fear out of fish preparation and cookery. Prices start at £59 and courses are suitable for a variety of ages and abilities. www.rosemaryshrager.com

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The Gift

GASTRO FOOD FOR THOUGHT

On Sunday June 19, take a new angle on Father’s Day with these cleverly designed glasses, which are shaped like pretty jewels and designed to bring out the best of your drink. Thanks to their wonky angles, they’re perfect for rotating your tipple around, thus improving the smell and taste. Two glasses are included in a well-presented gift box for £19.95, making this a great gift for anyone with a sense of style, class and sophistication. www.red5.co.uk

The Festivals Head to Pevensey Castle on Saturday July 16 and Sunday July 17 for the Wealden Food & Wine Festival.

The free event will feature exhibitor stands around the grounds, street performers and an entertainment tent with live music. Elsewhere, enjoy some fishy treats in Hastings at the free Midsummer Fish Festival on Saturday June 25 and Sunday June 26, which showcases non-stop live music, plus insightful demonstrations by chefs and fishermen. www.wealdenfestivals.co.uk www.hastingsfestivals.com/ fishfestival

The Book Great British Bake Off star Paul Hollywood returns with a selection of recipes from around the world.

The Weekend Baker comprises both sweet and savoury dishes, inspired by cities such as Paris, Copenhagen, Miami and New York. From Chelsea buns to Polish cheesecake, Paul takes classic bakes and makes them his own, helping you discover some new favourites in the kitchen. It can be yours from Thursday May 19, priced £20, from www.waterstones.com

The Tour If you’re looking to do something new this summer, you’ll certainly want to know about Fizz on Foot. Based in Sussex, the ‘walking and wine’ tour company leads fantastic visits that take in the beauty of the Downs, introducing guests to the exciting world of English sparkling wine and vineyards. Prices start at £85 and guided rambles range from easy walks on flat terrain, to more demanding hikes over hill and dale. www.fizzonfoot.com

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GASTRO EVENTS

Events

by

THE ROSE & CROWN Green Street Green, Farnborough

THE BLUE BALL Walton-on-the-Hill, Surrey

THE KINGS HEAD Bessels Green, Kent

STANMER HOUSE Brighton, East Sussex

THE CRICKETERS INN Meopham, Kent

THE FARM @ FRIDAY STREET Eastbourne, East Sussex

THE MARK CROSS INN Mark Cross, East Sussex

THE LITTLE BROWN JUG Chiddingstone Causeway, Kent

THE CHASER INN Shipbourne, Kent

EVENTd

RESTAURANTd

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

RUGBY 7S 8th May BRITISH SANDWICH WEEK 8th May - 14th May PANTILES FOOD FESTIVAL 14th May & 15th May NATIONAL VEGETARIAN WEEK 16th May - 22nd May WEDDING OPEN EVENING 17th May MAY PAGEANT 21st May NATIONAL BBQ WEEK 30th May - 5th June ENGLISH WINE WEEK 28th May - 5th June NATIONAL FISH AND CHIP DAY 3rd June BEER DAY BRITAIN (BRITAIN’S NATIONAL BEER DAY) 15th June FATHER’S DAY 19th June OPEN AIR CINEMA 24th June - 26th June WEDDING OPEN EVENING 19th July CRICKETERS BEER FESTIVAL 22nd July - 24th July

For more information on how to book any of our events, check with your local venue or visit www.whitingandhammond.co.uk You can also keep up to date with what’s happening by liking us on Facebook at www.facebook.com/whitingandhammond or by following us on Twitter @Whiting_Hammond SUMMER’16 | 25 W&H_Iss13_Summer16_Events.indd 3

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Rachel Khoo

“FOOD IS THE EASIEST WAY TO TRAVEL”

Food should be enjoyable and fun, and if you make a mistake, it’s not the end of the world, because you can always find a way to fix it

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LARA MESSER

GASTRO RACHEL KHOO

She’s the TV cook who effortlessly combines food, travel, style and design in each and every one of her recipes. For Rachel Khoo, it’s all about remaining open-minded to new and innovative ways of being creative, wherever they might come from. Frederick Latty finds out more in our exclusive chat

S

ometimes, inspiration can be found in all kinds of different places. Just ask Rachel Khoo, whose journey from budding designer to TV chef has taken her around the world and back again. Indeed, the Little Paris Kitchen star has made her name through an insatiable appetite for food and travel, both of which have helped shape and define her as the cook she is today.

Born in Croydon, South London to a Malaysian father and Austrian mother in 1980, the 35-year-old enjoyed a multicultural upbringing when it came to food. In particular, she was exposed to a love of baking and patisserie from an early age, a passion that would stay with her for many years to come.

“When I was a kid, I remember baking a lot of gingerbread and cakes with my mum. I loved baking and even had a sandpit where I would make my own sand cakes, decorate them with daisies and pretend I had a bakery!”

It was this creativity and imagination that led a young Rachel to the renowned Central Saint Martins College of Art and Design in London, where she graduated with a bachelor’s degree. Initially working in PR and marketing for the luxury fashion sector, it wasn’t long before a thirst for adventure lured her to Paris, where she qualified with a pastry degree from the world-famous Le Cordon Bleu cookery school.

“Studying in Paris was a life experience in terms of learning the language and discovering another culture. I could have done the course anywhere in the world; it was more the experience of being in France and Paris, going to the market every week and seeing the amazing cheese shops and culture of food there that was more eye-opening and life changing.”

The city – which she would call home for the best part of a decade – certainly captivated her, perhaps most notably when she got a job in La Cocotte, a culinary bookstore and tea salon, where she would concoct sweet treats, cater for cookbook launches and host cookery classes onsite, meeting and networking with likeminded food writers along the way.

Fusing her two passions of food and design, Rachel’s interest in gourmet styling helped pave the way for The Little Paris Kitchen, a small restaurant fit for just two diners at a time, which she ran out of her Paris flat in the Belleville neighbourhood. Utilising social media to full effect, the restaurant tried and tested recipes for the accompanying cookbook and TV series, which would gain its proprietor a loyal fan base, propelling her to media personality status.

“The moral of the story is that hard work and persistence pays off. Passion is great, but it’s a lot of hard work, and if you want to be a TV chef, you’ve got to learn how to cook first. You also have to know your skill; if you don’t know what you’re talking about, then people see through you straightaway.”

No problems there, as Rachel’s epicurean adventures around the world have meant that she’s adopted a freewheeling approach to food; with a notebook and camera always close to hand, she continues to fuse a multitude of different cultures and cuisines into a gastronomic style that’s unmistakably her own.

“Having a multicultural background has influenced the way I cook. You can find inspiration in many different areas and should always be open to discovering more, which is why travel is so important, because when you travel, you should be open not just to food, but to culture, language and many, many different aspects. What’s great about food for me is that I can incorporate so many different avenues of creativity, and the people I meet on my journeys are definitely the ones who inspire me most.”

Given her multinational inheritance, Rachel’s wanderlust makes perfect sense, as she’s embarked on tantalising trips to some of the world’s finest foodie destinations. Not least of these was BBC Two’s A Cook Abroad, in which she was one of six celebrity chefs to explore a country that has informed or inspired their cooking career. In her episode, Rachel ventured to Malaysia to find out more about her culinary heritage.

“Food is the easiest way to travel from your sofa or kitchen. I’m interested in people’s stories and the story behind the dish; it’s

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GASTRO RACHEL KHOO

LARA MESSER

very inspiring, enriches your work and makes it a lot more interesting. Food isn’t just about eating and giving yourself energy – it has so much cultural reference to look at and explore.”

Exploration is key to everything Rachel does, it seems, as she employs eye-catching designs to illustrate all elements of her work. From Pinterest to Instagram, she has brought her creations vividly to life online, sharing images, recipes and videos with an avid community of internet followers via social media, and becoming something of a poster child for the smartphone generation in the process.

“With the use of visual media, you can project your ideas about food very easily; on the other side, you get food envy very easily too!

You can travel from your phone and explore what people are doing across the ocean and on the other side of the globe in terms of food.

It’s definitely exciting to see all these different food trends.”

One such example is her latest project, Khoollect. Using the strapline, ‘Finding inspiration in unlikely places’, the online lifestyle magazine aims to share ideas and inspiration with readers and users, collating all Rachel’s interests – from beauty and fashion, to recipes and DIY – under one banner that’s quintessentially ‘Khoo’.

“There’s a big focus on food, travel and discovering, but also on music, culture and the different people I meet; it’s very much community based. I really wanted a platform to be able to share those stories, and also for people to share their own ideas as well. It’s a really exciting platform and community for me to go beyond food.”

Rachel Khoo’s Kitchen Notebook is out now, priced £20, from Michael Joseph.

To find out more about Rachel and Khoollect, visit www.rachelkhoo.com or www.khoollect.com Read on to make a veggie version of a summer barbecue favourite from Rachel Khoo’s Kitchen Notebook…

LARA MESSER

What’s great about food for me is that I can incorporate so many different avenues of creativity, and the people I meet on my journeys are definitely the ones who inspire me most

Another campaign close to her heart is Think.Eat.Save. As a partnership between UNEP, FAO and Messe Düsseldorf, the initiative promotes ways of minimising food waste in support of the UN Secretary-General’s Zero Hunger Challenge, which Rachel jumped at the chance of promoting as an official supporter.

“As a child or young adult, you don’t really get educated at school about how to be savvy with cooking, or actually how to cook, so these skills are being lost. It’s a good campaign to get behind; not only does it save money for people, but it also makes sense not to be wasteful. We’ve become a bit removed from our food and what tastes good, so it’s all about educating people, giving them easy solutions and being savvy with your produce.”

As the author of five cookbooks and presenter of multiple TV series – most recently Rachel Khoo’s Kitchen Notebook and as a judge on Australia’s My Kitchen Rules, respectively – savviness is something Rachel clearly possesses in spades. And with such a resourceful and inspirational attitude, she’s not about to change the way she looks at her cooking or her food anytime soon.

“Even though I trained and worked in some very serious restaurants, I never take myself too seriously. Food should be enjoyable and fun, and if you make a mistake, it’s not the end of the world, because you can always find a way to fix it. I like to mix things up, so my style of cooking is fun and approachable, but always has a little twist to it. I don’t know how I cook; I just cook my way.”

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GASTRO RACHEL KHOO

Cauliflower cheese burgers SERVES 6

Preparation time: 20 minutes Cooking time: 25 minutes

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GASTRO RACHEL KHOO

The burger craze doesn’t seem to have left a stone unturned.

New York, London, Paris, Stockholm; every city I visit has any number of burger bars touting gourmet beef patties in soft brioche buns. Don’t get me wrong, I love a burger! But after seeing all that meat, I find myself craving something a little lighter and fresher tasting. Wrap your hand around this cauliflower cheeseburger, take a big bite and let some of the burger juice dribble down your hand… just like the real deal!

INGREDIENTS • 1 very small head of cauliflower (approximately 200g), trimmed and separated into florets

• 140g tinned haricot beans (drained weight) • 85g fresh breadcrumbs

• 140g mature cheddar cheese

• 2tbsp chopped fresh flatleaf parsley • A sprinkling of grated nutmeg • Zest of 1 unwaxed lemon

• 1tbsp roasted, chopped hazelnuts • Sea salt and freshl-ground pepper • 1 large egg white

• 2tbsp vegetable or olive oil • 1 oak leaf lettuce (or other) • 1 medium tomato, sliced

For the caramelised onion chutney (makes 250g) • 50g butter

• 4 red onions, peeled and thinly sliced • A pinch of sea salt

• 150ml red wine vinegar

• 2tbsp raisins, finely chopped • 2tbsp soft brown sugar

DIRECTIONS • Steam the cauliflower florets for seven to eight minutes, or until tender. Take off the heat, drain and leave in the colander to cool.

• In the meantime, start to make the red onion chutney. Put the butter in a frying pan on a low heat, then add the onions and salt. Fry for about 20 minutes, or until sticky and soft.

Add the vinegar, raisins and sugar, and cook

for another five minutes, or until glossy and reduced. Check the seasoning.

• When the cauliflower is cool, put the haricot beans into a food processor and pulse, then add the cauliflower and pulse lightly.

You don’t want to overwork it, as the mixture will get sloppy.

• Place in a bowl and add one tablespoon of breadcrumbs. Grate 80g of the cheddar and add to the bowl, along with the parsley, nutmeg, lemon zest and hazelnuts. Season with salt and pepper, and form the mix into six patties, around 6cm in diameter each, in the palms of your hands.

• Lightly whisk the egg white in a bowl, and put the rest of the breadcrumbs onto a plate.

Brush each patty all over with egg white and press into the crumbs, making sure they are well-covered.

• Put the oil into a large frying pan on a medium-high heat. When hot, cook the patties in batches for three to four minutes on each side, until nice and crisp and golden. Slice the remaining cheddar and put a slice on top of each patty while in the pan to melt. Place each patty in a lettuce leaf, add a slice of tomato and serve with a generous spoonful of chutney.

TIP Serve with toasted open pitta bread or brioche bun if you want a more ‘classic’ burger.

GET AHEAD You can freeze these patties on a tray before coating in the egg white and breadcrumbs.

Then defrost, coat and fry in a pan, as above.

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GASTRO GOSSIP

Time at The Bar Stories, rumours and local legends from the world of Whiting & Hammond…

The Little Brown Jug Chiddingstone Causeway, Kent

A customer was sitting in the garden and had a bird poo on his head. Ironically, he was eating the pigeon breast starter at the time – not sure if the bird was trying to tell him something!

A member of staff had a shock when, during cocktail training, they used salt instead of sugar in a Mojito. Thankfully, the drink wasn’t meant for customer consumption – although it could have set her up a thirst all night!

The Cricketers Inn Meopham, Kent

A couple was having a romantic dinner, when the conversation

turned into a heated argument. The manager turned to see if they were okay and saw a fork sticking out of the gentleman’s forehead. The lady left the restaurant, while the gentleman removed the fork and paid the bill. The manager followed him out to check he was okay, to which he replied, “It’s okay, this sort of thing happens all the time!”

The Mark Cross Inn

Mark Cross, East Sussex We’ve heard of giving your friends a good send-off, but one customer at his friend’s wake was reminiscing and telling a story about the two of them.

He’d had a few too many drinks by this stage, and thought the story was so funny that he fell backwards off the bar stool and had to be rescued.

The Kings Head

Bessels Green, Kent A gentleman left the pub after having had a few pints, and visited another pub just around the corner for the remainder of the evening.

On his way home, he was followed by a police car that was lying in wait. Rather than leading them to his house, the man-who-shallremain-nameless returned here and sought refuge in the darkest corner of the garden. It wasn’t long before the boys in blue turned up and weren’t fooled by his attempts to blend in with the foliage. Needless to say, the man-who-shall-still remain-nameless did not go quietly!

Heard a good story about your W&H local? Let us know by:  Calling 01892 871 042  Emailing office@ whitingandhammond. co.uk  Writing to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ All entries will be strictly confidential!

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Crowning Glory

Our latest site, The Rose & Crown in Green Street Green, officially opened to a positive reception from residents and visitors alike. A selection of mouth-watering canapés was prepared by the kitchen, accompanied by plenty of bubbly and a warm welcome from the front of house team. The new pub was embraced by all who attended, making the occasion a celebrated success. MD Brian Whiting says: “It was wonderful to see the place open and it had a fantastic buzz. I was delighted with the feedback from all the locals, who seemed really impressed with the transformation of the pub.”

Photography by Craig Matthews

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GASTRO SOCIAL

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GASTRO ALE TALE

Ale Tale From hop to drop

Providing a diverse selection of award-winning local beers, Tonbridge Brewery is based in East Peckham, at the centre of Kent’s flourishing brewing trade.

Director Paul Bournazian explains more about the unique collection of ales on offer, and talks us through some of the most popular flavours

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GASTRO ALE TALE

F

or beer drinkers in search of the perfect pint, the Garden of England is a pretty good place to start; or, more specifically in the case of Tonbridge Brewery, East Peckham. Situated roughly five miles east of Tonbridge on the River Medway, the village is at the heart of Kent’s hop industry, and is still home to The Hop Farm, the world’s largest assortment of oast houses.

Established by director Paul Bournazian in March 2010, Tonbridge Brewery started life with a four-barrel plant in a converted double garage just outside Tonbridge. After three years of growth, Paul and business partner Mark Gardner purchased a 12-barrel plant and relocated to East Peckham in April 2013 – a shrewd move that would help increase production and extend supply routes.

“In the last three years, production capacity has been doubled, and the brewery now supplies pubs and clubs throughout Kent, East Sussex, Surrey and South East London,” says Paul. “The brewery focuses on cask-conditioned ales, but has recently installed new filtration and filling equipment, and plans a range of keg beers, starting with an India Pale Ale.” Indeed, the independent hop house makes an eclectic array of popular

tipples. With a view to create distinctive, first-rate ales at competitive prices, Paul and his team brew predominantly with hops from Kent, and a strain of live yeast that originated from the Barclay Perkins Brewery in Southwark, adding individual character and great condition to each and every drop.

“Traditional is a 3.6% session ale that offers an unusually good depth of taste for a lower ABV, with a nice balance of bitterness, taste and aroma,” Paul explains. “Coppernob is a 3.8% ale with a highly distinctive taste, provided by four different malts, including Munich malt, which is well-known for providing the richness in German Bock-style beers.

Three of the best-known English hops – Goldings, Fuggles and Challenger – are used in different combinations in several of our beers.”

Other favourites include the awardwinning Rustic, a 4% deep bronze-coloured and full-bodied blend, which is hopped with the scarce Epic variety, only grown at one farm in Kent. The entire catalogue stems from high-quality malted barley, leaf hops, water and the aforementioned yeast, which was chosen from the National Collection of Yeast Cultures in Norwich.

“We don’t know of any other brewery currently using this strain of yeast, and believe it adds to the distinctiveness of our ales,” continues Paul. “We currently have a range of nine ales, all very

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GASTRO ALE TALE

Bitter the better We take a look at five of Tonbridge Brewery’s bestselling beers Blonde Ambition (4.2% ABV)

different, including four that have been launched this year.

Additionally, we produce seasonal specials, predominantly in the autumn during hop harvest, and in winter with a porter and a spiced ale.”

Just as important as the brews themselves is supporting the local economy. More than 70% of hops used come from Kent, and Paul works with resident growers to craft individual, distinctive beverages. The Epic hops included in Rustic are developed only at Hoad’s Farm in Sandhurst, and a ‘green hop’ option is produced every autumn, using hops from Reeds Farm in Capel, just a few miles away.

Over the years, the brewery has been acknowledged by the Society of Independent Brewers (SIBA), which awarded its Union Pale and Rustic variations as Gold and Silver Regional Winners in 2015 and 2014 respectively.

In addition, it works closely with the Campaign for Real Ale (CAMRA), recognising the need to bring native brewers onto the national stage.

“The whole ‘locally-produced’ movement continues to grow, because people are proud of where they live and want to see local industry thriving,” Paul says. “They rightly believe that products are fresher, as they spend less time in the distribution system, and reduced freight is environmentally friendly. Local

businesses working together – which, in the brewing industry, means farmers, brewers and pubs – helps to maintain a thriving community.”

With a strong reputation that’s renowned in Kent among 200+ trade customers, Paul and his staff also deliver directly to the public for parties, weddings and festivals. To meet demand, an automated cask washer has been purchased, and a new temperature-controlled room was built in March this year, equipped with pallet racking to increase stockholding capacity and maintain a consistent storage temperature.

“Over the next two years, we expect to fill both our brewing and storage capacity, but don’t have specific plans to go beyond this,” concludes Paul. “The beauty of maintaining a relatively small brewery is that the owners can stay closely involved in the key activities, from brewing to delivering. Quality, price competitiveness and customer service are what has driven our success to date, and we don’t want to lose sight of that.”

Tonbridge Brewery Ltd Unit 19, Branbridges Industrial Estate, East Peckham, Kent TN12 5HF 01622 871 239 www.tonbridgebrewery.co.uk mail@tonbridgebrewery.co.uk

Refreshing, well-bittered ale.

Flavoured with spicy, citrus notes from Kent Challenger and First Gold hops.

Coppernob (3.8% ABV)

Medium-dry ale with a light maltiness. Robust, fruity flavour from Golding, Challenger and Fuggles hops.

Rustic (4% ABV)

Deep bronze-coloured, rich coun try ale.

Hopped with the Kent-grown Epic variety, giving a delicate, spicy taste.

Traditional (3.6% ABV)

Easy-drinking, refreshing ale with a light, fruity taste and aroma from Kent Golding and Challenger hops.

NEW Golden Rule (3.5% ABV)

Hoppy golden ale with a light, crisp body, a delicate floral aroma and grapefruit finish from English Cascade hops.

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GASTRO SPOTLIGHT

Tuck into

Tonbridge

With its popular farmers’ markets, eclectic cuisines and thriving restaurant trade, Tonbridge is a delectable destination on the rise. From Hildenborough to Herbert Hall, we find out more about how the medieval market town and surrounding area has become a lip-smacking location for food lovers

F

rom an 11th-century castle to an abundance of prestigious schools, Tonbridge has always had a big draw for visitors and locals alike.

A market town since the Middle Ages, it’s tucked beside the River Medway and remains popular to this day, with strong literary connections, idyllic manor houses and roots in old England, all set against a backdrop of woods, fields, villages and hop farms.

Of course, direct commuter links to London have helped make the place a desirable property hotspot, while tourist attractions have put it on the map as a taste of quintessential Kentish life. But unlike some neighbouring towns, the destination has, historically at least, never been quite as vibrant when it comes to its food and drink offering.

“As a place to live, Tonbridge is great, but it hasn’t always been a great place to eat,” says Steve Wood, market manager at Tonbridge Farmers’ Market. “The demographics have always been right, but people tended to eat away from Tonbridge. This was found out the hard way by celebrity chef Brian Turner, when he opened Orange Balloon in the High Street in 1997. Since then, the town has moved on.”

Indeed, entrepreneur Jerry Brand’s short-lived Orange Balloon restaurant chain – which started life in Tonbridge, only to be sold two years later – saw executive chef and operations director Turner part ways after only five months, and failed to deliver on its ambition of opening 50 eateries by the millennium. Today, however, the town is an entirely different kettle of fish, as Steve explains.

“The opening of the farmers’ market five years ago seems to have been the catalyst that showed the people of Tonbridge that we’re ready for some decent eateries,” he continues. “Now, there seems to be no stopping the rise of good food in the High Street and the surrounding area.”

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GASTRO SPOTLIGHT

The county’s well-known for its hops too, which have put Tonbridge on the map as a major player in the brewing industry. The award-winning Tonbridge Brewery (formerly based in the town, but now relocated to East Peckham) supplies pubs throughout Kent, East Sussex, Surrey and South East London, producing top tipples and delighting drinkers all over the region.

The Bakehouse at 124 occupies a distinctive timber-framed, Grade II-listed building, presenting a variety of freshly-made dishes, while Finch House provides a menu of equally fresh food, made from the finest locally-sourced, award-winning produce. Plus, quirky café Beyond the Grounds prides itself on ‘dreams that start on a napkin’.

ALMA PHOTOGRAPHY

KFMA/VISIT KENT

Operating on the second Sunday of every month, the vibrant, friendly and award-winning market is the largest in Kent, showcasing a regular 85 stalls and a popular market kitchen, which comes with live cookery demonstrations from local chefs and celebrity guests.

Even more importantly, over 20% of producers hail from the local area, selling the very best produce the Garden of England has to offer.

“Tonbridge is very lucky to be surrounded by great local produce,” reflects Steve. “Kent’s famous for its apples, fruit and veg, but is now home to some very forward-thinking producers, growing things such as chillies and sweet potatoes.”

ALMA PHOTOGRAPHY

As for restaurants, there’s been plenty to shout about in recent years. Perhaps most notably, The Old Fire Station was reopened last year as a series of pop-ups, featuring stints from former MasterChef: The Professionals finalist Adam Handling, in addition to much-loved Tunbridge Wells drinking spot Fuggles Beer Café and seafood staple Sankey’s.

Elsewhere, there’s a selection of artisan bakeries and coffee shops.

“Tonbridge has a wealth of eateries offering something for everyone, from specialist restaurants, gastro pubs and bistros, to fast food outlets, cafés and sandwich shops,” adds Sally Seal, media and communications officer for Tonbridge & Malling Borough Council.

“And to help diners work up an appetite, there’s a choice of shops offering an array of goods, services and, of course, potential gifts.

“For those who like an after-dinner stroll, the picturesque River Walk is just a

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GASTRO SPOTLIGHT

few steps from the High Street, with views of medieval Tonbridge Castle to enjoy, as the path meanders along the banks of the River Medway towards Tonbridge Park, with its offering of wide open green space.”

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If you’re more of a whizz when it comes to wine, there’s green space aplenty at Herbert Hall in Marden, which flies the flag for English producers with its ‘traditional-method’ sparkling wine. The approach to viticulture here is based on minimal intervention, handmade in the ‘Brut’ style and expressive of the soil and seasonal conditions of a unique location, meaning you’ll experience genuinely local flavours with each and every sip.

But it’s not just English traders and producers that dominate the area’s culinary landscape; on the contrary, the gourmet scene is as diverse and multicultural as any you’re likely to encounter. Accordingly, The Cinnamon Square in Hildenborough calls itself ‘Kent’s premier out-of-city Indian restaurant and bar’, while Havet boasts a reputation as ‘the best Turkish restaurant in Kent’.

Speaking of Hildenborough, the village is just as appealing for foodies.

At Café 1809 – opened in 2014 and owned by double Olympic champion Dame Kelly Holmes – diners are invited to ‘eat, drink, relax and smile’. Plus, Hildenborough Farmers’ Market has 20 stalls every Tuesday, offering a wide range of fresh, local produce of high quality at competitive prices.

Among the other farmers’ markets in the area is the monthly Aylesford every third Sunday. As one of Kent’s newest markets, it features a stage with a demonstration kitchen, as well as a covered eating area, which is a great place to have Sunday brunch. On the first and third Friday of every month, meanwhile, Wrotham purveys fantastic food and crafts across 14 permanent and four seasonal stalls.

Further afield in West Malling, fine dining awaits at The Fancy Goat, a

stylish, light, independent restaurant and cocktail bar, designed to create a warm and inviting atmosphere. And if fish takes your fancy, there’s also Frank’s Restaurant & Mussel Bar, or The Swan Bar & Brasserie for top British fare.

Whatever you fancy, there’s bound to be something that tickles your taste buds, and with so much going on, Tonbridge is fast becoming a veritable gastronomic haven. Whether it’s farmers’ markets, pop-up restaurants or the town’s very own food and drink

festival in May, there’s no shortage of tantalising tastes and flavours to savour, as Steve concludes.

“As long as the town can keep out the big food chains and stick with the independents, the food future of Tonbridge looks very bright indeed.”

To find out more about the food and drink on offer in Tonbridge, head to www.visitkent.co.uk or www.tmbc.gov.uk

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GASTRO SPOTLIGHT

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Feasts & Fairs

KFMA/VISIT KENT

LEE WELLS/VISIT KENT

Here’s a selection of culinary events and markets taking place in the town over the coming months Amsterdam to Tonbridge with chef Justin Brown Saturday May 14 The Old Fire Station Chef Justin Brown brings his Verzet pop-up restaurant to this unique and wonderful Tonbridge location. Menus are designed around specific surroundings and settings, creating modern and exciting cuisine that uses produce from the local area. www.justinbrownchef.com/verzet Tonbridge Food and Drink Festival Friday May 20 to Sunday May 22, Tonbridge Castle At this mouth-watering festival, the High Street will be lined with stalls and local produce. Cooking demos, street entertainers and music will keep the crowds amused as they sample the town’s tasty food and drink. www.tonbridgecastle.org Tonbridge Farmers’ Market Head to Sovereign Way on the second Sunday of every month to sample some delicious delights at Kent’s largest

farmers’ market. From 9.30am to 1.30pm, a market kitchen and more than 80 stallholders will offer everything from cheese, chocolates and chutneys, to pasta, pastries and pies. www.tonbridgefarmersmarket.co.uk Hildenborough Farmers’ Market Started in 2008, the market at Hildenborough is held every Tuesday at the village’s Church Centre from 9am to 11am. An assortment of fresh, local produce includes seasonal items like asparagus, and a friendly team of volunteers is available at all times to lend a hand. www.kfma.org.uk/Hildenborough

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Aylesford Farmers’ Market Organised by the same team that runs the Elm Court and Tonbridge markets, Aylesford market can be found at the village’s historic priory on the third Sunday of every month, from 9.30am to 1.30pm, where a stage features a demonstration kitchen for producers and local restaurants. www.kfma.org.uk/Aylesford

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GASTRO RECIPE

My favourite dish

Here’s where we feature our team’s top choices from the W&H menu for you to try at home. This time we hear from Chris and Irene Hammond, who share their personal favourites of a hearty fry-up with American-style pancakes – the perfect way to see in the weekend!

There’s nothing like a bit of self-indulgence at the weekend. Having always been suckers for great British traditional food, we love to enjoy a full English breakfast with a strong cup of tea, followed by a slice of toast with marmalade.

American food may not be to everyone’s taste, but you can’t beat their pancakes, and the Whiting & Hammond chefs do a very good job!

Photography by Craig Matthews

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Full English breakfast and pancakes Serves 6 Preparation time: 30 minutes Cooking time: 30 minutes

Pancakes Ingredients 400g plain flour 150g caster sugar 1tsp bicarbonate of soda 2 eggs 1 vanilla pod 200ml milk 100g unsalted butter Vegetable oil Icing sugar Directions • Sieve the flour, caster sugar and bicarbonate of soda into a mixing bowl • Make a well and crack the eggs into the middle • Add the vanilla pod and whisk • Add the milk slowly to the batter • Melt the butter and add it slowly to the batter • Warm up a non-stick frying pan and add a little oil, place a tablespoon of the batter in the middle of the pan and cook for two minutes either side. Add a knob of butter, sprinkle with icing sugar and serve

Ingredients 1 serving baked beans 1 grilled tomato 1 serving pancakes

Baked beans Ingredients 3tbsp vegetable oil 200g onions, chopped 2 cloves garlic 2tbsp tomato purée 150g brown sugar 200ml red wine vinegar 250ml water 800g tinned chopped tomatoes 400g cannellini beans 400g butter beans Directions • Over a medium heat in a thick-bottom saucepan, add the vegetable oil, onions and garlic.

Fry for five minutes • Add the tomato purée, sugar, vinegar, water and chopped tomatoes and bring to a simmer • Cook for 15 minutes and bring down to a low heat, add the beans and cook for a further 30 minutes • Check for seasoning and serve

GASTRO RECIPE

To cook as you like 1 Cumberland sausage 2 rashers thick-cut English smoked streaky bacon 1 portion black pudding 2 fried eggs 1 flat mushroom 1 portion toast

Grilled tomato Ingredients 1 plum vine tomato 10ml olive oil Sea salt and cracked black pepper Directions • Cut the tomato in half and brush with the olive oil • Season with salt and pepper, grill for five minutes and serve

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GASTRO FOOD EDUCATION

School’s out for supper If you’re wondering where to send your son or daughter to school, you might want to consider looking beyond the curriculum and into the larder.

To find out how local faculties are faring in our part of the world, we hear from a selection about what food and drink’s on offer in their kitchens

W

ith the summer holidays coming up, you might be starting to think about the new school year in September. You’ll naturally want the best education for your children, but what about the food they’ll be eating? Teaching the kids about what they put in their bodies is a huge part of encouraging their development and ensuring they lead a healthy lifestyle.

Whether it’s using sustainable produce, supporting the local economy or including food education on the syllabus, it’s as much up to the teachers as it is the parents when it comes to guiding youngsters on how to eat well, and the early years in particular are essential when getting them on the right track towards enjoying a balanced diet.

For an idea of what local schools are serving up in canteens where we live, we’ve quizzed five institutions from around Kent, Sussex and Surrey, on everything from the nutritional value of their meals, to the most popular dishes on their menus. From Sevenoaks to Caterham, we find out exactly what’s cooking, where it comes from and how it impacts on your child’s life…

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Russell House School

popular. We encourage all children to try the vegetables, of course, or select something from Station Road, Otford, Sevenoaks, the salad bar. The menus are on Kent TN14 5QU a four-weekly cycle, ensuring 01959 522 352 www.russellhouseschool.co.uk choice and seasonal food enquiries@russellhouse.kent.sch.uk throughout the year.

Tell us about your food and drink All the food at Russell House is freshly prepared in our own kitchen, with a choice of a main meal, vegetarian or jacket potato or pasta dish. A fruit-based hot dessert is also provided, and we offer fresh fruit, cheese, biscuits and yogurt.

What are some popular dishes?

The roast meal on a Thursday and Friday fish and chips remain

Skippers Hill Manor Preparatory School Five Ashes, Mayfield, East Sussex TN20 6HR 01825 830 234 www.skippershill.com info@skippershill.com

What’s on your menu?

We offer nutritionally-balanced

Are the meals nutritious?

They’re nutritionally balanced, with 90% of menus produced in our kitchen. We ensure fresh vegetables and fruit are available every day, and fried food is only on the menu on Fridays. We make food appealing through colour and ensuring portion sizes aren’t overbearing for younger children.

good table manners and the importance of making the right choices. Science and PSHE lessons ensure that school is supporting home, as children learn about the importance of a balanced diet, coupled with plenty of exercise.

Does the school use sustainable produce?

Our catering supplier is credited with Silver Food for Life, underlining our commitment to deliver locally-sourced, freshly-produced and sustainable food. All our suppliers are Kent-based, which means we support local growers and the Do you promote healthy eating? community. Our current menus include locally-grown cauliflower, Staff talk with the children Bramley apples and potatoes. during lunchtimes, underpinning

lunches to pupils each day, as well as a breakfast club for our early arrivals and prep teas to children who stay with us until 5.45pm. Healthy snacks for our youngest pupils and match teas for our older ones are also produced daily.

something for all tastes. The kitchen works in conjunction with teachers to include topicrelated food and drink whenever possible. The children have confirmed that macaroni cheese is the most popular meal on the current menu.

Are there many popular dishes? How about nutrition?

The components of main Menus are carefully planned on courses are carefully selected a four-week rotation and include

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GASTRO SCHOOLS

to include ingredients from all food groups. We offer a daily salad bar, jacket potato and vegetarian options, in addition to, catering for a range of dietary needs. Staff sit with the children to encourage good mealtime etiquette and make sure the children are eating balanced meals.

Can students learn more about eating healthily?

As well as teaching children the importance of healthy eating during curriculum lessons, we also run regular school initiatives. Our gardening club grows a variety of produce, which is included in the meals, giving children a real sense of ownership over their food.

Do you use local suppliers?

We’re proud of our links with the local community, and our produce is sourced from nearby villages. All our food is freshly prepared on the premises, making use of seasonal produce. The children have information about foods from different seasons displayed in the dining room.

Spaghetti bolognaise, Chinese chicken and curries always go down well, and we even make our own yogurt! Each week we have ‘Try Something New Tuesdays’, where we introduce the children to new dishes and foods. It’s very popular and the children love trying new things.

How do you teach healthy eating to your pupils?

We work with the Pupil School Food Council, who give us feedback on the food and request new dishes. In this group, we talk a lot about why it’s important to eat healthily, and the children respond to this really well.

Are your meals nutritionally balanced?

We carefully plan the menu each week, ensuring there’s a balance of protein, carbs, fibre, fresh fruit and veggies. We also keep abreast of trends in restaurants and pick up ideas from other countries. Variety is the key, and our food is colourful Any popular meals? and well-presented, so we always We have a range of hot foods, soups and salads on offer every day. have lots of happy faces.

Do you support the local economy?

We work with Quarrinton’s Butchers in Rusthall and PK Produce in Biddenden. Our food often reflects what’s in season – it’s important children understand where their food comes from.

One of the headmaster’s longer-term ambitions is to develop a kitchen garden in our walled garden.

Holmewood House School

Langton Green, Tunbridge Wells, Kent TN3 0EB 01892 860 000 www.holmewoodhouse.co.uk admin@holmewoodhouse.co.uk Tell us what’s on offer We produce everything from scratch and cater for a wide range of diets. Our pupils are very busy with lessons, sports and extracurricular activities, so our aim is to provide them with a healthy meal that helps them learn well.

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GASTRO SCHOOLS

Caterham School

Talk us through some popular dishes Fish finger wraps and chicken, pea and lemon risotto are two favourites. We understand that students’ tastes change as they get older, so we keep up with trends and replicate them in the dishes we prepare, all the time keeping them healthy and balanced.

In what ways do you educate pupils?

We’re currently in the development stage of building a new kitchen, which will be used primarily for production and hospitality, but will also run cookery lessons for students. We’re always working with teachers, parents and students on the importance of a healthy diet.

How do you keep the meals interesting?

Being hands-on is the best way to engage the students, and to get the message about the importance of a healthy and balanced diet across to them.

It also helps us get a better understanding of what the students love and don’t love.

Is sustainability promoted?

We take pride in sourcing the best ingredients to make the best food.

We use: 100% Red Tractor fresh milk and cream; fresh British fruit and vegetables; RSPCA Freedom Food-accredited pork and British Lion-marked eggs; MSC-certified seafood; and Fairtrade, Rainforest Alliance and organic coffee.

Upper Carlisle Road, Eastbourne, East Sussex BN20 7TE 01323 644 144 www.moirahouse.co.uk schooloffice@moirahouse.co.uk

Any particular favourites?

The children always like pasta dishes, and fish and chips is another favourite. The obvious things like pizza always go down well, but it’s our themed nights that are most popular. We offer a wide range of ethnic foods and cater for a wide range of diets.

What’s cooking at school?

We offer a wide range of food, which reflects our diverse student culture. The ethos is to use fresh, unaltered ingredients, and a menu structure as a guideline when planning. Special events take place regularly, like themed cookery sessions, pizza and movie nights and many more throughout the year.

How do you deliver balanced meals?

We follow a sound menu structure when planning, and aim to strike a balance of proteins, carbohydrates, ‘healthy’ fats, vitamins and minerals. We use unaltered fresh food, providing a well-balanced, healthy food offer, and the catering team encourages students to make healthy food choices.

In what ways do you teach healthy eating?

The science department covers healthy eating, the links with diet and heart disease, and the importance of a healthy diet. We also present a programme on good hygiene practice to all our boarders in preparation for the start of the new term.

Harestone Valley Road, Caterham, Surrey CR3 6YA 01883 343 028 www.caterhamschool.co.uk enquiries@caterhamschool.co.uk What’s the food and drink like at Caterham?

Food styles range from the core menus to fine dining and banquets, street food festivals and barbecues galore. There’s also a café bar, which serves a range of hot beverages, from coffee to hot chocolate, as well as freshly-made cakes and snacks. In the main kitchen, we have seven chefs and two kitchen porters working to meet the school’s catering needs.

Moira House Girls’ School

Do you promote local produce?

Our vegetable supplier grows many of his own vegetables and salads; our butcher is only three miles away; our fish supplier is based at Newhaven; we use Cavalier of Sussex for our fine foods; and our dairy is based in Hailsham, just six miles away.

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THE

GUIDE TO

Cooking with Kids...

Learning to cook from a young age is a vital skill for children to acquire at home. If you’re after inspiration on how to get your little ones away from the TV and into the kitchen, here are some top ways that might prove helpful when making cooking fun and appealing for them come dinnertime

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etween juggling busy work schedules and managing family life, it’s been reported in recent years that we as a nation are in danger of losing our basic culinary skills. This needn’t be the case, however, particularly when it comes to our kids eating healthy, balanced and nutritious meals, as there are plenty of ways to get things cooking at home.

With the help of schemes like the Let’s Get Cooking programme – the country’s largest network of healthy cooking clubs for children and their families, set up in 2007 by the Children’s Food Trust – youngsters are being given the necessary tools to cook for themselves, taking on board essential gourmet skills for later life.

And there’s no reason why it should stop there either. Thanks to cookbooks, online resources, TV shows and first-hand experience,

little chefs can learn to master basic gastronomic tricks, enabling them to expand their knowledge and gain a better understanding of what they eat.

To guide them on their way to becoming whizzes in the kitchen, we’ve come up with 10 handy hints and tips that will have them whipping up a storm in no time at all…

Set aside the time Nowadays, we all lead such busy lives that it can be difficult to find the time to cook and eat as a family. While it doesn’t necessarily have to be every day, try and make sure you dedicate a few hours a week, or at weekends.

Give them a job to do It’s important that kids are made to feel needed in the kitchen. Whether it’s locating an essential item, adding ingredients or turning the pages of a

cookbook, your son or daughter will be on their way to mastering basic skills and listening to instructions.

Patience is a virtue Of course, children are bound to create a fair amount of mess on the worktop, and the simplest of tasks will no doubt take longer than if you were doing things yourself. But remember, the experience is just as important as the end result.

Plan ahead Selecting the right recipe beforehand can go a long way towards making things easier.

If you can, go for a broad range of meals with simple steps and guidelines that are appropriate for young ages. Getting the necessary equipment ready beforehand will also help keep their attention focused.

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GASTRO GUIDE

Take them shopping From going through the ingredients list, to picking items off the shelves in the supermarket, there’s lots kids can do before they’ve even tied their apron. Trips to the shops will help them get to grips with a variety of food items and where they come from.

Expand their horizons Exploration into new foods and ways of thinking about them is paramount when getting cooking on your child’s radar. Don’t be afraid to branch out, be creative and try different things, as you never know what might tickle their taste buds.

Be realistic in the kitchen Remember, a sharp knife is a safe knife, which is just one of many lessons youngsters should learn from an early age. Naturally, it’s important for the cooking environment to be safe and fun, but so is understanding how to use the right tools correctly.

Cook with colour The more engaging and attractive a dish looks, the more likely your child might be to want to make or eat it.

Make sure the dishes you prepare together look appetising and exciting, so that your little ones come back for second helpings time and time again.

Make it hands-on Much like licking the bowl after baking a cake is part and parcel of any child’s cooking experience, trying the food they’re creating is an effective way of further enhancing their sense of taste and food vocabulary. Let them sample their own delicacies as they go along.

Have fun and enjoy!

As well as teaching basic culinary techniques to your budding master chefs, spending quality time at the stove can be a great bonding exercise.

By collaborating and working side by side, you’ll be able to share the experience and make the most of your time together.

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Foodie

GASTRO TRIVIA

FACTSHEET

As the sunshine begins to make an appearance, vendors and consumers across the UK will be breaking out the ice cream and indulging in some frozen dairy goodness throughout the warmer months. To celebrate, here are 10 fun facts you might not know about the top summertime treat

The world’s tallest ice cream cone was over 9ft tall, which was scooped in Italy.

Most of the vanilla used to make ice cream comes from Madagascar and Indonesia.

It takes three gallons of milk to make one gallon of ice cream.

One in 10 people admit to licking the bowl clean after eating ice cream, and one in five people share ice cream with their pet.

‘Brain freeze’ occurs when ice cream touches the roof of your mouth.

A cow gives enough milk to make two gallons of ice cream per day. That’s 730 gallons per year.

The perfect temperature for scooping ice cream is between 12 and 14°C.

Chocolate syrup is the world’s most popular ice cream topping.

The top five ice cream consuming countries in the world are (per capita, gallons per year): New Zealand (7.5); United States (5.5); Australia (4.8); Finland (3.8); and Sweden (3.8).

It takes about 50 licks to finish a single-scoop ice cream cone.

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GASTRO DEBATE

at e r G The

h s i t i r B E T A EB

D B U P

The announcement of the 2016 budget touched on a few areas of the pub and restaurant trade – but how was the news received by the publicans themselves?

We hear from five leading operators to find out what’s happening, and the impact it’ll have going forward

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GASTRO DEBATE

Kate Nicholls

Paul Pavli

Brian Whiting

TALKINGHEADS Introducing our five expert panellists from the pub and restaurant industry

Paul Wigham

HITING BRIAN W irector aging D

Man ond & Hamm .uk Whiting mond.co andham g in it h www.w

HOLLS KATE NIC LMR (Association

) eA CEO, Th Retailers Multiple d e c n e of Lic r.org.uk www.alm

VLI erns PAUL PA irector, Punch Tav

Paul Charity

gD Managin ision) Pubs Div (Mercury s.com nchtavern www.pu

IGHAM PAUL W tive, All Our Bars ecu Chief Ex om urbars.c www.allo

ARITY PAUL CH irector, Propel Info naging D Ma om pelinfo.c www.pro

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GASTRO DEBATE

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arlier this year on March 16, The Rt Hon George Osborne MP announced the budget for 2016. To say it was met with mixed reviews would be an understatement, as the Chancellor of the Exchequer was forced to revise his growth forecasts and admit he had missed key targets, leading many to question his credibility.

Among the controversial changes made was the sugar tax, due to start in 2018; a £530million levee on the sugar content of soft drinks, and the equivalent of around 18p to 24p per litre. While the money saved is set to be spent on primary school sports in England – marking a major victory for Britain’s public health lobby – critics largely wrote the move off as ‘a punishment on the poor’.

Of course, one sector that will be affected by the new charge is hospitality, for which sugary drinks remain a substantial source of revenue. On the flipside, a freeze on duty rates for beer, spirits and ciders has been welcomed with open arms by pub and restaurant owners across the country, but might not be a big enough splash to make any real waves.

To learn more about the budget’s impact on the food and drink industry, we speak to a selection of its bosses, who share their thoughts on what it’s all about and the repercussions it will have on their businesses…

headway on the business rates reform we desperately need, but it will only take effect in 2020.

How’s the hospitality industry looking after the budget announcement?

BW: It’s hard to decide until everything unwinds, but I’m nervous about the sugar tax. Any added tax can be abused by the Government, and it didn’t help with an increase in wine duty – so the jury’s still out with us!

KN: A freeze on alcohol duties was a welcome recognition of business costs, but a sugar tax sent different signals. The Government made some

KN: A fourth successive year of action on beer duty in particular was welcome, and a freeze will help alleviate very real supply chain pressures. But a cut or freeze in duty can only be part of an overall package.

PP: I think a combination of announcements, including the budget for 2016, has put more pressure on the hospitality industry. The overall tax burden is high, and far too many individual operators don’t plan for growth to cope with this.

PW: I don’t think this budget really made much difference to the trade. The key issue for us is clearly National Living Wage, which came before the budget.

That will have a far greater impact upon the retail industry as a whole.

PC: The dirty freeze on beer has to be a good thing, along with the business rate changes. However, there’s huge pressure on the sector, thanks to the National Living Wage changes, so overall, Government policy is less than benign.

Has freezing duty rates on beer, spirits and ciders helped?

BW: The hospitality industry has swerved another bullet because we didn’t have an increase in duty, but I’d like to point out that we have one of the highest duty rates in Europe, and it still needs to come down.

PP: It’s very helpful and will take the pressure off for a while, allowing operators to keep price rises to a minimum. But with the need for investment and wholesale prices increasing, operators need to put prices up.

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GASTRO DEBATE

PW: The only genuine benefit is certainty. ‘1p per pint’ decreases in previous budgets received a lot of publicity, but if you want to achieve something, you need to reduce it in parcels of at least 10p per drink.

PC: These are the key lines, along with wine. Anything that’s anti-inflationary helps operators minimise price rises. It’s been large price rises that have hit volumes in recent years at many low-end pubs in particular.

What about Corporation Tax and business rate cuts for commercial properties?

BW: Unfortunately, most of these things don’t affect W&H, as the rateable bands that impact on the pub business are too low. Lower Corporation Tax is always a benefit, but the most beneficial tax to have lowered would be VAT. KN: While business rate bills will fall for the smallest businesses, food-led pubs will see only small savings, and this will be wiped out by the withdrawal of retail rate relief, so we still need root and branch reform.

PP: With all the other issues faced by pub operators (mainly the sole traders), this isn’t even registering on their radar and will have little influence on the majority.

PW: I see Corporation Tax as an output from getting the other metrics right, so it’s less relevant. The big one for us is rates; the system is shrouded in mystery and the changes in measures hitherto aren’t enough.

Do schemes like Tax Parity Day help the trade?

BW: Anything like Tax Parity Day is a benefit to help raise awareness. It was very clear that the majority of customers had no idea that 20% of their total bill didn’t go to the operator, but to the Government.

KN: They’re key to highlighting the tax burden pubs, bars and restaurants face, and how disproportionate that is when compared to other sectors. They bring the issue to life for politicians and consumers, and demonstrate what more could be done.

PP: We need to agree and communicate the reason for Tax Parity Day better to the consumer, so they all lobby

their local MP on the VAT rate in the hospitality industry – if the Government is minded to lower it!

PW: They’ve genuinely improved awareness, but there’s still some way to go. They’ve helped customers realise what it is we actually charge for, and they’re definitely more supportive to our causes in my business than they were five years ago.

PC: It’s very seldom that the sector has to stand up for itself and hand-make its case to consumers. Tax Parity Day was a rarity in this respect – a direct communication with customers and a very important exercise.

Finally, what more needs to be done to support pubs and restaurants across the UK? BW: Without sounding too repetitive, there’s a clear answer to help the great British pubs, and that’s to lower VAT and give us a level playing field to operate, like supermarkets have.

KN: Arguably, the biggest barriers to investment and growth are wage and property costs. The budget’s reforms just scratch the surface, so we need to take action and go further and faster.

PP: Reducing duty to continue the help the Government has given over the past three years, and more help with business rates, putting pubs and restaurants on a level playing field with other high street operations.

PW: The most important issue is alcohol access.

Alcohol consumption has declined, but the biggest shift is that 60% is consumed away from pubs and restaurants, while only 40% is consumed out of home i.e. in pubs and restaurants, which compares to 75% 30 years ago.

PC: Cutting VAT would be hugely beneficial, creating jobs, levelling the playing field with supermarkets, boosting tourism and stimulating eating out occasions.

There’s no downside in cutting VAT, aside from an early hit on tax receipts, soon corrected as the jobs market is stimulated.

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GASTRO TRAVEL

The cat that got the

Cornish clotted cream

Famous for its cream teas, pasties and fish and chips, Cornwall is the home of celebrity chef Rick Stein’s Seafood Restaurant, which has put Padstow in particular on the culinary map. Claire Spreadbury and husband James head to the seaside county to savour some of its fishy delights

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GASTRO TRAVEL

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somewhere where there’s often a waiting list, particularly in hen you look at Rick Stein on the telly, it’s hard the height of summer. It’s good to know, however, that the to believe he owns a restaurant that turned 40 oyster bar, situated in the middle of the restaurant, doesn’t take last year. It’s even more difficult to imagine bookings, and there’s also a little terrace upstairs where you can him running a nightclub, which is exactly what sit outside and clink cocktails, with no reservation required.

The Seafood Restaurant, based in Cornwall’s thriving port of This relaxed ethos is important to Stein. Despite being a Padstow, first started life as. renowned foodie haven, The Seafood Restaurant has no dress Stein and his then-wife Jill bought the club in 1974, but had code whatsoever – you’re as welcome to to shut it down after too many fights turn up in a tuxedo as you are in shorts broke out between burly fishermen. A and flip-flops – and guests do both. year later, it emerged as an eatery, and Children over the age of three are also ‘Padstein’ – as it’s known – was born. welcome here, and this extends across Stein has certainly brought the tourists all the properties. As Stein says: “We’ve to this pretty part of north Cornwall, but Eating out is all well never thought of our restaurants as he also now appears to own half of it. and good, but being temples of gastronomy; they’re just places Over the past four decades, the chef where the fish is fresh and exhilarating, has opened a restaurant, bistro, deli, given the chance to get and the atmosphere is alive and full of bakery, fish and chip shop, fishery, your hands dirty is an fun.” Eating and sleeping here feels very cookery school, café and gift shop in the Mediterranean – you’re surrounded by town (plus a pub in nearby St Merryn), experience loved by white walls, it’s relaxed, and the tiled and you can rest your weary head at foodies everywhere floors and painted furniture in the room one of the 40 rooms dotted across his wouldn’t look out of place in Greece. different venues.

The food, unsurprisingly, is delicious – It’s very much a family business and, my personal highlight being a goat’s cheese and thyme soufflé despite now being divorced, Jill still plays a large role, recently (I’m vegetarian), while James chomps his way through some renovating the town’s luxurious St Edmunds House for guests lovely local razor clams, crab, John Dory fillets and cracking to stay at, while also working closely with the buyers at Stein’s Cornish potatoes. We even wash it all down with Stein’s Spanish gift shop. Their three sons, Jack, Edward and Charlie, are also red wine – his own blend of tempranillo and syrah, which is involved in the businesses in various different guises. quaffable and creamy – and actually a bit of a bargain at £25, My food-obsessed husband James and I check in to one of the compared to a lot of wines in fancy restaurants.

16 rooms above The Seafood Restaurant, and delight in dining

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GASTRO TRAVEL

MIKE CHARLES / SHUTTERSTOCK.COM

Eating out is all well and good, but being given the chance to get your hands dirty is an experience loved by foodies everywhere.

Stein’s one-dish evening courses offer superb value for money, starting from £40, and there are tasting evenings for even less.

As we don our Padstow Seafood School aprons, head chef Mark Puckey gathers us round and talks us through the first steps of a seafood paella. We take to our stations – MasterChef style – and attempt to follow instructions, removing poop from prawns, chopping veg, sweating it down and making the stock, all while guzzling back delicious white wine, which is discretely topped up at every available opportunity.

Puckey is full of top tips, from cutting vegetables like peppers with their skin down so they don’t bruise, to removing green middles from garlic cloves to avoid heartburn, and leaving the root on an onion while chopping it to prevent watery eyes.

I might have had a little too much wine, but watching Puckey clean up a squid by turning it inside out and rolling it onto and down a wooden spoon, feels like I’m reliving a sex education lesson from 25 years ago. But as no one else appears to be sniggering, I turn my attention back to the dish.

There’s a mixed bag of people here. Sally and John have come from Bristol and have food intolerances; there are some young lovers enjoying a more innovative date night, ageing locals and

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even older singletons, who love cooking, but want to learn more.

Puckey’s suggestion to keep your head back when throwing oil into the paella pan with the prawns should not be taken lightly.

The fire that rises is pretty intense, and very capable of removing a couple of eyebrows, possibly even a beard.

Half a bottle of wine in and it’s difficult to care about which comes first – the oil or the seasoning (if you’re interested, you should always season first, or else it creates a barrier), but the hunger pangs are kicking in now, and to the untrained palate, there isn’t a huge difference. The chef makes his way around all of the benches, checking everyone’s keeping up and offering advice. He notes James is ‘a bit of a dab hand’, and I reveal I do nothing in the kitchen at home.

“Guys love to cook,” he says, brimming with passion. “Women were always forced to do it, and now they’re slamming down their aprons and revolting.”

As the paellas are ready for eating, we grab a seat at the enormous table by the window, which looks out on the harbour and towards Rock (another foodie haven, where Michelin-starred chef Nathan Outlaw now owns a restaurant, hotel and pub). More wine is served and we tuck into our meals, being offered any leftovers to take home.

As Rick Stein continues to expand his business and multimillion-pound empire (now not only comprising Padstow, but also Falmouth, Porthleven, Fistral, Winchester and the latest restaurant in Poole’s Sandbanks), the only fights likely to break out these days are from hungry diners hoping for a place at one of his sought-after tables.

Travel Facts

Claire Spreadbury was a guest of Rick Stein’s The Seafood Restaurant in Padstow, where doubles cost from £154 per night, including breakfast. A three-course lunch at The Seafood Restaurant starts from £31 (subject to T&Cs, please see website for full details). For more information, visit www.rickstein.com

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Summer ON A PLATE

The warmer months are an exciting time for James Palmer-Rosser, executive chef at Whiting & Hammond. As a new range of produce and ingredients comes into play, he lists his five favourite items to be savoured at this time of year, and offers some handy recipe hints and tips to try at home Asparagus

A serious contender for heavyweight champion of the Whiting & Hammond menu, the asparagus season is tantalisingly brief, but the quality is invariably exceptional. Asparagus deteriorates relatively quickly after picking, which is why imported asparagus can be jetlagged and limp.

Traditionally matched with hollandaise sauce, asparagus picked just a day or so before (try your nearest farmers’ market) requires minimal messing with. Enjoy it with a drizzle of olive oil, a twist of black pepper and perhaps a few shavings of Parmesan cheese.

Jersey Royal new potatoes

The fabulous flavour of Jersey Royals comes from the unique growing conditions on the island. A true seasonal gem, around 99% of the crop is exported to the UK, and the rest is enjoyed by the Jersey inhabitants. The season is short-lived, so gorge on them while you can, simply cooked and tossed in proper butter and freshly-chopped parsley, and sprinkle over some Maldon sea salt.

Crab

In sandwiches, with pasta, in salads, with chilli…there’s a multitude of ways to enjoy this most versatile of seafoods.

White crab meat rivals, or exceeds, lobster in my opinion for flavour and succulence, and needs very little fiddling with to create masterful dishes such as crab salad. Crabs are crustaceans belonging to the Decapoda family (which includes lobsters and prawns). There are around 4,500 species of crab, ranging in size from the 5mm-wide pea crab, to the Japanese spider crab, which has a leg span in excess of 2m. A live crab will ensure maximum freshness, but whole cooked crabs or fresh crab meat from a trusted supplier are perfectly adequate.

Strawberries

Synonymous with summer, the British strawberry season begins with the arrival of early season fruit grown undercover.

However, strawberries don’t ripen after being picked, and imported strawberries are often hard and have an undeveloped flavour, so leave them alone and just enjoy them when they’re at their best

GASTRO IN SEASON

The flavour of strawberries can be really brought out with the addition of a simple dressing. Gently heat some balsamic vinegar and/or orange liqueur, add an equal volume of sugar and stir to dissolve. Allow to cool and pour a little (less is more) over the strawberries. Stir gently and leave at room temperature to macerate for half an hour. Serve, of course, with plenty of double cream When buying, look for berries that are unblemished and bright red, with fresh-looking, green, leafy caps. The fruit shouldn’t be too firm or soft (there should be no dampness on the bottom of the container). The scent is an indicator of quality, and smaller strawberries often have more flavour. Try seeking out a ‘pick your own’ farm or local farmers’ market to get the freshest.

Langoustines

The langoustine has rather humble beginnings and is perhaps better known as scampi, the old pub menu favourite served with chips and tartar sauce.

Increasingly, however, langoustines are building a new reputation as a treasured seafood ingredient for chefs. Scotland is famed for its langoustines, with over a third of the world’s stock coming from its lochs and coastlines. They have a lengthy season, running from winter until late summer. Pork and langoustines make an excellent combination for a more substantial meal – an indulgent take on surf ‘n’ turf.

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GASTRO WINE

A Matter OF TASTE

For beginners and experts alike, wine tastings can help bring an added depth and complexity to drinkers’ understanding and appreciation of their favourite tipple. Jonny Gibson from Sussex Wine School tells us how these sessions demystify the world of wine, which is just waiting to be uncorked

F

rom pairing wines with food, to discovering a diverse range of flavours from around the globe and closer to home, wine tastings are an effective way of broadening your horizons when it comes to this fascinating pastime. During these illuminating talks, you’ll meet likeminded people who are equally interested in expanding their overall knowledge of the subject.

The hands-on, immersive sessions have become a popular hobby in our part of the world, and for good reason. With so many leading English

producers in the South East – many of which offer their own unique tasting courses – budding viticulturists have access to an award-winning array of vintages, right on their doorstep.

But it’s the tastings themselves that help bring these bottles vividly to life. To give you a better idea of what to expect, we hear from Jonny Gibson, owner and head tutor at Sussex Wine School, who talks more about what an average tutorial entails, how to make the most of your experience, and why knowing your stuff can make all the difference to enhancing your enjoyment…

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GASTRO WINE What makes it so appealing as a pastime?

Given the ever-changing nature of climate, wine regions, vintages and wine production techniques, there’s always something new to learn. A tutored wine tasting with someone who knows about the subject and can share this knowledge in an interesting manner is a great way to spend a couple of hours.

Briefly talk us through what people can expect from a typical wine tasting session At Sussex Wine School, we learn through tasting. The more wine styles and grape varieties you taste, the more you learn.

We talk a lot about food and wine pairing, glassware and serving temperatures, as all of these elements, if done right, can significantly improve your enjoyment of a glass of wine.

Tell us about the history of wine tasting and how it became popular in the UK The UK has been at the forefront of wine education for a long time. We’ve been net importers of wines from all over the world for centuries, which has resulted in a very knowledgeable wine trade and expert wine writers. Our historic passion for the wines of Bordeaux, Burgundy and Germany, as well as fortified wines like port and sherry, continues to this day, and we’re now enthusiastic consumers of wines from every corner of the globe.

The leading international wine courses and qualifications (WSET and Institute of Masters of Wine) are UK-based organisations.

Wine is an increasingly important part of our lives, whether it’s relaxing with a glass after work, meeting friends for a drink, cooking at home or eating out

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GASTRO WINE Is food pairing a big part of it?

Definitely. I’d say our food and wine pairing tastings are the ones that sell out first. Steak and wine, cheese and wine and Spanish wines and tapas are particularly popular evenings. All of our tastings include some nibbles like cheeses, pâté, sliced meats and bread or crackers, as they help bring the wines to life.

Do you have to already know about wine to get the most out of it?

Not at all. ‘Wine tasting for everyone’ is our motto, and for good reason. Anyone can enjoy and learn more about wine at a tasting, no matter what level of experience or previous knowledge they have. In fact, it’s often the people with less experience who get the most out of a tutored wine tasting.

How do these events help demystify the world of wine and improve tasters’ confidence?

I think it’s the relaxed ambience and the way a group can share their thoughts as they experience the wine together. A well-run wine tasting will be interactive, but will also use a structured approach and suggest some useful language to help people assess each wine. Typically, this involves thinking about the appearance, aroma and taste of each wine.

Which bottles are you currently enjoying and promoting in your tastings?

I love the way people have their pre-conceptions challenged at a wine tasting. Once you work out which wine style you actually like and which you don’t, there’s a world of wine to explore.

Popular wines at recent tastings have included white wines from Italy, Spain, Austria, South Africa, Jura and Savoie, and fresher reds from the Loire Valley and South West France. People are pleasantly surprised by unoaked New World Chardonnays, or when they discover grapes they associate with one area popping up elsewhere, like Riesling from northern California or Australia, or Pinot Gris from New Zealand.

Are English wines touched on, as well as international?

Of course. Being based in Brighton and Tunbridge Wells, we have a wealth of exciting producers on our doorstep. We’ve run

Read on Æ

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GASTRO WINE TASTING

a number of English wine-themed tastings for both sparkling and still wines recently. We also have a Cool Climate Fine Wines tasting coming up in May, to coincide with the 2016 Cool Climate Symposium in Brighton.

Any advice you’d offer to someone attending a wine tasting for the first time?

Relax, enjoy it and leave your pre-conceptions at the door. A well-run wine tasting will be engaging, enjoyable, interactive, illuminating and free of boring wine speak. Prepare to get the bug and get hooked on the subject, though. We’ve had people who have come to a tasting, loved it, come to more tastings, improved their knowledge with some WSET courses, become passionate about wine and even changed their career into the wine world. It really is a fascinating subject.

Why is wine education important and what do you hope people will take away from tastings?

Wine is an increasingly important part of our lives, whether it’s relaxing with a glass after work, meeting friends for a drink, cooking at home or eating out. With so many wines to choose from, a little bit of knowledge and confidence can make all the difference. Sometimes this just comes down to knowing which wine styles you enjoy and don’t like, and sometimes it’s remembering a food and wine pairing combination that you know works well.

Jonny Gibson is owner and head tutor at Sussex Wine School. Courses are held at Hotel du Vin in Brighton and Tunbridge Wells. To find out more, call 01435 884 271, visit www.sussexwineschool. com or email info@ sussexwineschool.com

Jargon Buster

Here are 10 handy descriptors to help you on your way at that next wine tasting

Acidic: A wine with a noticeable sense of acidity, detected by a mouth-watering sensation.

Balanced: A wine that incorporates all its main

components – tannins, acid, sweetness and alcohol – in a manner where no single component stands out.

Bodied: The sense of alcohol in the wine and the sense of feeling in the mouth. A wine is usually described as light, medium or full-bodied.

Complex: A wine that gives a perception of being multi-layered in terms of flavours and aromas.

Earthy: This can mean a wine with aromas and flavour reminiscent of earth, such as forest floor or mushrooms.

Leathery: A red wine high in tannins, with a thick and soft taste.

Oaky: A wine with a noticeable perception of the effects of oak. This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavour.

Round: A wine that has a good sense of body that’s not overly tannic.

Tannic: A wine with aggressive tannins, detected by the drying sensation felt on the teeth, gums, tongue and inner cheeks.

Transparent: The ability of a wine to clearly

portray all unique aspects of its flavour – fruit, floral and mineral notes.

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GASTRO RECIPE

Salad Days

Now that summer’s rolled around, salads will be making their presence known in our picnic baskets and alfresco meals once more. To get you in the mood for the warmer months, executive chef James Palmer-Rosser dishes up a light seasonal seafood option to enjoy with friends and family Photography by Craig Matthews

Warm tuna salad SERVES 2

Preparation time: 30 minutes Cooking time: 20 minutes

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GASTRO W&H AT HOME

Ingredients

200g Jersey Royal potatoes 2 pinches salt

1 sprig fresh mint 25g butter

2 baby gem lettuces

500ml good-quality chicken stock 40g samphire

1 pinch pepper

20g brown shrimps

2 sushi grade tuna steaks (approximately 6oz) 1 pinch Malton sea salt 100g white crab meat Dressing 1 drizzle olive oil 1 splash vinegar

1 squeeze lemon juice

1 pinch capers, washed

10 tarragon leaves, chopped

½ banana shallot, finely sliced 1 pinch Malton sea salt

Directions

• Boil the potatoes with a pinch of the salt and the mint for 10 to 15 minutes. Once cooked, place a knob of the butter on top and another pinch of salt

Dressing • Slowly whisk the olive oil into the vinegar, then add the lemon juice, capers, tarragon and shallot and season with the Malton sea salt

• Cut the baby gems in half, keeping the roots in. Sear the gems in a non-stick pan with a little olive oil, then add the chicken stock and braise for three to four minutes (don’t let the lettuce go soft)

To plate • Dab off any excess stock from the baby gems and scatter on the plate, along with the potatoes, which you need to cut in half. Slice the tuna in half and place on top

• Sauté the samphire in the rest of the butter for 30 to 40 seconds and add the pepper (don’t add salt, as it’s already salty), then add the shrimps, move around the pan and take off the heat

• Sprinkle the crab meat, brown shrimps and samphire, drizzle over the dressing and sprinkle with sea salt

• Season the tuna with the Malton sea salt in a hot skillet (griddle pan) and sear off each side for two minutes, changing the steaks halfway through to get the griddle crisscross effect (cook for less time if it’s a thinner steak)

MCB is one of the most sustainable, safe suppliers of fish in the country. They support and supply us with local fish and quality produce for our customers to enjoy, with 100% traceability.

This dish utilises everything that’s great right now.

I wanted to do a warm salad for two reasons: healthy eating, but also to have an alternative to the simple leaf salads that’s perfect for summer days.

Tuna is low in fat, requires very little cooking and is best when served pink. Have fun and don’t forget to have a bottle of crisp white in the fridge!

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GASTRO FOOD HEROES

WARRIORS

Food waste in the UK is a problem that isn’t going away anytime soon. To help educate people on ways to prevent it, the Love Food Hate Waste campaign is doing its bit and raising awareness – but there’s still plenty more that can be accomplished to make all the difference in how we think

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GASTRO FOOD HEROES

Of the many hot topics on foodies’ lips in recent years, food waste is undoubtedly towards the top of the list, as doing away with perfectly good grub has become a major issue across the UK. To the detriment of the economy and environment, we as a nation dispose of 7million tonnes of food and drink from our homes per annum – the majority of which could have been eaten – costing us £12.5billion a year.

Luckily, help is at hand in the form of the Love Food Hate Waste campaign, which aims to raise awareness of the nationwide concern.

Founded by circular economy and resource efficiency experts WRAP (the Waste and Resources Action Programme), the movement helps shoppers around the country do their part, as consumer food waste prevention manager Helen White explains.

“The national Love Food Hate Waste campaign was launched in 2007, to reduce the amount of food that goes to waste from UK households every year,” she says. “Love Food Hate Waste raises awareness of the need to

MONDAY Indeed, by demonstrating easy, practical, everyday steps that can be taken at home, LFHW has helped reduce the amount of edible food and drink thrown away from our homes by an impressive 21% since its inception. To that effect, portion planning, storage advice and recipes for leftovers are just a few of the ways in which the subject is tackled, but there’s still lots to do, as Helen continues.

“The food we throw away is costing us £12.5billion a year,” she explains. “Wasting this food costs the average household £470 a year, rising to £700 for a family with children.

If we all stopped throwing away food that could have been eaten, the benefit to the planet would be the equivalent of taking one in four cars off the road.”

reduce food waste and helps people to take action. It shows that, by doing simple things at home every day, we can all waste less food, which is good for our purses and the planet.”

WEDNESDAY

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To put things in further perspective, the average UK household is throwing away the equivalent of six meals every week, costing £60 a month.

In addition, 24million slices of bread are disposed of every day in the UK, plus the equivalent of 86million chickens are wasted annually. To produce it all again would require an area almost the size of Wales.

From a financial angle, the cost incurred for the average food waster is £200 a year, rising to £290 for people who live on their own. Of the food that gets wasted per annum, over half doesn’t even make it onto a plate; instead, due to not using it in time, the amount that goes straight into the bin from our fridges or cupboards is enough to fill five Wembley Stadiums.

When put that way, it’s easy to see why food waste is such a major talking point these days, as food and drink prices continue to soar and the pinch of the recession is still felt by many. The two main reasons we throw so much away are cooking or preparing too much, or not using it in time, while the foods we waste the most of are fresh vegetables and salad, drink, fresh fruit and bakery items.

And it’s not just the fare itself we need to worry about, as packaging only compounds things further, while our waste is associated with 4% of the country’s total water footprint. Having saved enough food to fill 23million wheelie bins over the past decade, incentives like Love Food Hate Waste are certainly fighting back – but for people like Helen, it’s all about teamwork.

“It’s key that we all work together to reduce food waste,” she continues. “Love Food Hate Waste works closely with the grocery industry to make changes that make it easier for consumers to: buy the right amount e.g. by offering a range of pack sizes; keep what they buy at its best e.g. by giving clear storage and freezing guidance; and make the most of what they buy e.g. by using consistent, clear date marks.”

In an effort to push things along even more, WRAP launched Courtauld 2025 on March 15 this year. The ambitious voluntary agreement brings together organisations throughout the food system – from producer to consumer – to make food and drink production and consumption more sustainable, and make a real difference in the decade ahead.

It’s a step in the right direction, to be sure, but as far as Helen’s concerned, it ain’t over ‘til it’s over.

“At its heart is a 10-year commitment to identify priorities, develop solutions and implement changes at scale – both within signatory organisations and by spreading new best practice across the UK,” she concludes. “Since the launch of Love Food Hate Waste, we’ve seen a reduction in food waste of 21%, but there’s still a long way to go.”

Love Food Hate Waste is brought to you by WRAP. To find out more, head to www.wrap.org.uk, or visit www.lovefoodhatewaste.com for tips, recipes and advice.

Waste not, want not Helen guides us through five simple steps we can all take to reduce the amount of food that goes to waste in our homes 1. Plan meals – check your fridge, freezer and cupboards and write a shopping list. Plan the meals for the week and download our free two-week meal planner as a guide. Why not take a ‘shelfie’ of the inside of the fridge to take with you when shopping, to save doubling up on items?

2. Keep an eye on date labels – confusion over date labels is common; only 36% of us correctly understand the term ‘Use By’, and by getting our dates in a muddle, we can end up throwing away food that’s perfectly edible, or eating something we shouldn’t. Our guide to date labels is a quick, easy way to understand the difference.

3. Store your food correctly – storing your food in the right way can help it to stay fresher for longer. We have top tips, handy hints and practical advice for keeping food fresher for longer on our website.

4. Portion perfectly – do you prepare or serve too much food? LFHW has an online portion planner to help.

5. Love your leftovers – last night’s leftovers for lunch?

Make the most of forgotten foods by using them up, or transforming them into more delicious meals.

We have hundreds of leftover recipes, including one for limp lettuce soup!

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GASTRO MARKETS

To market, to market

Offering a range of food, home and garden stalls, Westerham Farmers’ Market has been selling some of Kent’s finest produce to local shoppers for the past six years. To give you an idea of what’s on offer, we chat to market manager Stuart Merrylees, who explains the benefits of shopping there TELL US THE BACKGROUND OF THE MARKET Our farmers’ market opened in May 2010. Markets are held in Market Square (outside The George and Dragon) on the first and third Sunday morning of each month, from 9am until lunchtime.

HOW MANY STALLHOLDERS DO YOU HAVE? We can accommodate up to 12 stalls, and typically these include: bread; fish; cheese; game; fruit and vegetables; pasta; quiches and pies; vegetarian food; honey; cakes; nuts and preserves; fruit juice; and flowers and plants. We do our best to ensure that everything sold is local, and also like to see some craft stalls.

WHY IS IT SO IMPORTANT TO SUPPORT LOCAL FARMERS’ MARKETS? The benefits of buying locally at a market are enormous! Our fruit and veg comes from Oakapple Farm in Yalding, run by Gary and Lorraine Curd. At many stalls, you often get the chance to taste before you buy, and you can talk to the stallholder about how their products were grown or made. Plus, you’ll often get some cooking tips thrown in for free.

IN WHAT WAYS DOES THE MARKET SUPPORT THE LOCAL ECONOMY? Income from the market stalls is fed back into projects and events for the community in Westerham. The market brings visitors into the town and helps to support local retailers by increasing footfall. Westerham retains a lot of interesting, quirky shops, and we still have our own local butcher, Larratt & Co. WHAT’S YOUR FAVOURITE PART OF RUNNING THE MARKET? Local people walk to the market and can buy a good range of produce. It’s an opportunity to catch up with friends and neighbours, and go for coffee or breakfast at one of Westerham’s many eateries. Westerham has been a market town since 1227 and is proud to retain this tradition today.

Westerham Farmers’ Market is held on the first and third Sunday of every month in Westerham’s Market Square, from 9am to 12.30pm. To find out more, call 07709 620 281, email stuartmerrylees@googlemail.com or visit www.kfma.org.uk/Westerham

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GASTRO FARMING

Nutcrackers

THE

Situated in the village of St Mary’s Platt between Sevenoaks, Tonbridge and Maidstone, Potash Farm sells Kentish cobnuts in their green, golden and de-husked states. We hear from rural property consultant Alexander Hunt about what’s on offer in a nutshell Tell us the background of your farm Potash Farm was planted in about 1900 and is the county’s prime showcase plantation. I’ve owned the Platt and have been involved in it for about 36 years, having lived in the village for about 54 years.

What do you grow there?

I grow and pick 25 acres of Kentish cobnuts and six acres of walnuts, selling them 12 months of the year; I’m the only grower who does this. I also buy in great soft-shelled almonds and pecan nuts, and import very high-quality chestnuts for the dessert market as well.

How does being based in Kent ensure the nuts are of the highest quality?

Kent is ideal for growing cobnuts and walnuts, with its slightly dryer and sunnier climate. We produce about two tonnes of Kentish cobnuts and walnuts per acre.

Can visitors purchase the nuts in your farm shop?

The farm shop is open by appointment and has our full range of nuts, plus the added-value items, ready to purchase at any time. The Potash Farm walks and my talks are very popular; I travel throughout the country to talk about Potash Farm and the edible nut tree business called The Walnut Tree Company.

Could you explain more about that?

The Walnut Tree Company is the county’s leading supplier of quality walnut, sweet chestnut, almond and Kentish cobnut trees, and gives specialist advice for the garden, orchard, forest and amenities/landscape uses.

Part of your acreage has the full Soil Association organic status – what does this mean?

One of my cobnut Platts is grown organically and is the only Platt registered with the Soil Association in Bristol.

These nuts go to specific

organic nut outlets, and the finished nut quality is the same as the conventionally grown nuts.

Where would you like to take the farm going forward?

The future for Potash Farm has never been better. We have about 120 trade customers and a very strong website business, attend about 10 farmers’ markets a month and are on the road every weekend at major food festivals and events. Our home-grown Kentish nuts are very healthy, containing many vital vitamins that are essential for a healthy daily diet.

The Potash Farm Partnership Apple Trees, Comp Lane, St Mary’s Platt, Nr Sevenoaks, Kent TN15 8NR 01732 882 734 www.kentishcobnuts.com www.walnuttrees.co.uk info@kentishcobnuts.com

IMAGES: CHRIS JEFFREY

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GASTRO FESTIVALS

PRESENTS

The Gastro Summer

GOURMET guide 2016

Summer is officially here, so it’s time to start thinking about the delicious fare we’ll be enjoying in the months ahead. While picnics and barbecues are all well and good, there’s a whole host of food and drink festivals to look forward to as well.

Read on to find out more about some of our favourites coming up

F

or food and music lovers alike, the arrival of summertime can only mean one thing – festival season has begun!

To make the most of it, you’ll never have to trek too far from your hometown, as some of the best foodie feasts, gourmet galas and culinary carnivals in the country can be found right here on our doorstep.

Whether you’re based in Kent, Sussex or Surrey, there’s loads going on over the coming months.

From street food vendors in Lewes, to gastronomic bus tours in Brighton, you’ll be well and truly spoiled for choice when deciding where and how to spend your weekends, surrounded by a range of the region’s most delectable dining.

Local food, beer and wine producers galore will be on hand all around the South East, providing a genuine taste of what’s on offer. They’ll also be mixing things up with an array of options from around the world, to say nothing of live cooking demonstrations from a few of the area’s most talented chefs and cooking personalities.

And as if that wasn’t enough, you can even kick back and unwind with your grub to the sultry sounds of quality bands and dazzling antics of professional entertainers, making these family-friendly days truly memorable for both kids and grownups. To give you an idea of what to expect, we’ve rounded up 10 epicurean events you won’t want to miss this summer…

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GASTRO FESTIVALS

Pantiles Food Festival

Friday May 13 to Sunday May 15, Tunbridge Wells, Kent The popular free food festival returns to Tunbridge Wells’ historic Pantiles, where a variety of stalls will supply the finest food and drink on offer in the Garden of England. Cookery demonstrations can also be seen on the bandstand of the spa town’s picturesque promenade, meaning you can take away some of your favourite treats from the weekend’s festivities, plus some handy hints, tips and tricks to try at home. Watch this space for further dates to be announced for the annual Harvest Festival in September. www.pantilestraders.co.uk

PANTILES FOOD FESTIVAL

Food Rocks Festival

Sunday May 15 and Sunday September 11, Lewes, East Sussex A vibrant mix of Sussex street food, an artisan food market and pop-up bars awaits in Lewes town centre in May and September. Located on the pedestrianized section of Cliffe High Street, Food Rocks is a fun, free-entry and utterly scrumptious family day out, promoting a mouth-watering selection of dishes and cuisines from around the world, cooked with locally- sourced ingredients. A splattering of live music and street entertainment will be added for good measure, while children will be entertained by circus performers, jugglers and magicians. www.foodrockssouth.co.uk

Spring Harvest Festival Thursday May 19 to Monday May 30, Brighton, East Sussex

Growers, producers and restaurateurs from across the county will be at Hove Lawns to purvey the very best Sussex food and drink for this year’s Spring Harvest Festival. The free 11-day fair has delightful homemade jams, chutneys and wines, in addition to apple juices, ciders, beers and Sussex artisan spirits from Blackdown. And if you fancy something to eat, there’s a wealth of bites to choose from, not to mention pies, sausage rolls, hot dogs, dirty fries and sous-vide burgers and steaks from Beach BBQ. www.brightonfoodfestival.com

FOOD ROCKS FESTIVAL

Sussex Wine and Gourmet Bus Tours

SPRING HARVEST FESTIVAL SUSSEX WINE AND GOURMET BUS TOURS

From Saturday May 21, Brighton, East Sussex

All aboard for the Sussex Wine and Gourmet Bus Tours! Discover a world of leading artisan food and

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VISIT EASTBOURNE

GRAHAM HUNTLEY

GASTRO FESTIVALS

BEER AND CIDER BY THE SEA

drink producers, vineyards and wineries where you live between May and September, when you’ll be spirited away from Brighton to the likes of Ridgeview Wine Estate, Plumpton College and King Beer. Priced at £80 per person, these public tours come with all your food and drink for the day. From £120 per person, bespoke days are also available for private and corporate groups, with a gourmet lunch thrown in. www.sussexwinebustours.com

Beer and Cider by the Sea Friday May 27 to Sunday May 29, Eastbourne, East Sussex

Kick off your bank holiday weekend with the Beer and Cider by the Sea Festival. Hosted at Eastbourne’s Western Lawns, this three-day event features more than 60 real ales, plus an abundance of ciders, perries, cocktails, wines and more. Now in its fourth year, the festival also includes plenty of unmissable food and live music to enjoy. Tickets for Friday 27 and Saturday 28 evening sessions (adults only) are £7, and Saturday 28 and Sunday 29 daytime tickets cost £6 (£2 for children). www.visiteastbourne.com

Guildford Beer Festival Friday June 10 and Saturday June 11, Guildford, Surrey

The seventh annual Guildford Beer Festival arrives at Guildford Cricket Club in June. Around 80 cask ales, craft beers and ciders will be flowing, with a separate bar also selling wine and soft drinks, and food on sale from two high-quality concessions. The festival aims to give attendees a good mix of beers from within 30 miles of Guildford, covering all types of styles from both established and brand new breweries. Ticket prices are £10 per person, which gets you a free GBF tasting glass and souvenir programme. www.guildfordbeerfestival.co.uk GUILDFORD BEER FESTIVAL EASTBOURNE FEASTIVAL

Eastbourne Feastival

Saturday June 18 and Sunday June 19, Eastbourne, East Sussex Head to Princes Park on Eastbourne’s seafront for Feastival, the free weekend-long show that brings people together through culture, food and music.

Following the success of last year’s inaugural event, the festival returns even bigger and better, as ethnic dance groups, street artists and international and local music accompany food and drink vendors from around the world, such as Spain, Greece and Turkey, as well as Thailand, China and Japan. Local brewers,

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GASTRO FESTIVALS

wine merchants and restaurateurs will also be there to showcase their food and drink. www.eastbournefeastival.com

Joy Festival JOY FESTIVAL OXTED BEER FESTIVAL

Saturday June 25 and Sunday June 26, Lewes, East Sussex Joy is a boutique summer festival of food, music, lifestyle and fun. Set in Convent Field by Lewes train station, it boasts an eclectic mix of artisan food and drink stalls, street food and pop-up bars, coupled with outdoor, homeware and country lifestyle stands. A terrific line-up of live music, dancing, entertainment and creative workshops for children and adults makes for a perfect weekend of top-quality products and innovative design in a great atmosphere. Tickets are £5 in advance, £7 on the gate and free for under-10s. www.joyfestival.co.uk

Oxted Beer Festival Friday July 15 to Sunday July 17, Oxted, Surrey

Described as ‘Surrey’s premier beer and music festival’, the Oxted Beer Festival returns to Master Park for its fifth and biggest year yet. Over 100 ales, ciders and craft lagers will be joined by a Pimm’s and fizz bar, a gin bar and the fabulous Retox cocktail bar, all bringing something for everyone. Elsewhere, a fantastic food court area, two music stages and face painting and magicians for the kids combine to make this a weekend to remember. Tickets can be purchased from £3 and under-twos go free. www.oxtedbeerfestival.com

Egham Real Ale and Cider Festival EGHAM REAL ALE AND CIDER FESTIVAL

Thursday August 4 to Sunday August 7, Egham, Surrey Here’s a thrice-annual beer celebration held at the Egham United Services Club, in association with North Surrey CAMRA. Now in its eighth year and just a five-minute walk from the nearest station, the 24th Egham Real Ale and Cider Festival will run over four days, presenting 60+ real ales, alongside hot and cold food, a barbecue, toe-tapping live music and Kent ciders and perries. Entry costs £3 for non-USC members, £2 for CAMRA and NUS cardholders, and £2 for CIU cardholders and USC guests. www.eghambeerfestival.co.uk

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GASTRO GIFTS

Gourmet

gift guide

It’s time to ditch the hearty roasts and warming comfort foods in favour of some lighter summer options. Picnics and barbecues are part and parcel of any alfresco dining experience, so here are five ideas to get you started when equipping yourself with the right gear for those sunnier months ahead

Champagne cork ice bucket – £69 from www.design55online.co.uk Whether you’re drinking Prosecco, Cava or Champagne, you can serve your favourite fizz in this cork cooler and get your friends talking before you even start pouring. Stylish, witty, innovative and 100% ice and waterproof, it’s a sure-fire way to get your party off to a head start.

Made from sustainably sourced Portuguese cork, it’s strong, robust and a completely natural, easy-to-carry product. Because of its universally recognisable shape – and its elegant, high-life connotations – this unique cooler goes with any style of furnishings or décor, complementing the traditional and the contemporary to perfection.

Six-person picnic hamper – £230 from www.lesjardinsdelacomtesse.com With its genuine grained stitched leather, porcelain plates and monogrammed cloth, this beautiful picnic hamper is made with honey-coloured wicker and leather, created by a double-steamed process that results in an ultra-chic picnic carryall. The plates are genuine fine porcelain and the stemware is stored in a wicker compartment, while a bottle of wine can be held in place by two leather straps. Elsewhere, an insulated pocket for your food and a bottle holder complete the ensemble, plus if your basket is full, you can take your bottle separately with an adjustable strap.

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GASTRO GIFTS

BUILT convertible picnic bag – £120 from www.creative-tops.com Here’s a picnic bag that combines form and function to make a bold statement at first impression. Made from neoprene (wetsuit material), the insulated, convertible picnic bag is made to service four, boasting a unique design that opens and expands into a ready-to-use picnic dining set. The pack itself includes four sets of plastic plates, wine glasses, flatware and napkins, as well as a corkscrew and key ring bottle opener that can attach and detach from the bag. Plus, there are built-in wine sleeves and a removable drawstring bag for storing food items.

Set of barbecue tools – £29.95 from www.annabeljames.co.uk If you’re a master griller or an aspiring outdoor cook, this stylish set of barbecue tools will have you whipping up mouth-watering meals in no time at all when your next alfresco event rolls around. Presented in a chic khaki canvas carrying case with handles, the easily portable set includes a two-pronged stainless steel and wood fork, spatula, basting brush and tongs, enabling you to enjoy the perfect party with friends and family. Annabel James is an online boutique selling home and garden accessories and gorgeous, affordable luxury gifts, beautifully wrapped and delivered.

Weber Q1000 portable barbecue – £259.99 from www.riversidegardencentre.co.uk This swish, titanium-coloured Q1000 is a beautiful portable barbecue from Riverside Outdoor Living.

Lightweight and versatile, it’s made with a cast-aluminium hinged lid and body, and built into a heat-resistant, glass-reinforced nylon frame with built-in carry handles. Preferred by many for its ability to retain higher temperatures for longer, the Q1000 also comes with a pair of porcelain-enamelled, cast-iron cooking grates as standard, despite the unit being classed as ‘portable’! Ideal for those who enjoy loading up the car and driving off for a camping break, picnic or relaxing day at the beach.

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GASTRO SUPPLIERS LISTING

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

www.bgbenton.co.uk / 01892 767 276

FENTON CHANDLER

www.fentonchandler.co.uk / 01252 851 726

FROBISHERS

www.frobishers.com / 01392 825 333

FULLER’S

www.fullers.co.uk / 020 8996 2000

GARY A. SARGEANT FCA

www.sargeantpartnership.com / 01322 614 681

GREENE KING

www.greeneking.co.uk / 01284 763 222

HAYWARDS BUTCHER

www.haywardsbutchers.co.uk / 01732 355 611

HEHKU

www.hehku.co.uk / 0800 542 4197

HEINEKEN UK LIMITED www.heineken.co.uk

HENRY PAUL FUNERALS

www.henrypaulfunerals.co.uk / 01892 825 505

HOP FUZZ

www.hopfuzz.co.uk / 07858 562 878

I.A.HARRIS

www.iaharris.co.uk / 0207 622 7678

JONES BRITAIN

www.jonesbritain.co.uk / 0800 8600 435

LAKELAND LTD

www.lakeland.co.uk / 01539 488 100

LARKINS

www.larkinsbrewery.co.uk / 01892 870 328

PENSHURST FINE FOODS

01892 664 044

RENCRAFT

www.rencraft.co.uk / 01732 762 682

SALCOMBE DAIRY

www.salcombedairy.co.uk / 01548 843 228

THOMSON SNELL & PASSMORE www.ts-p.co.uk / 01892 510 000

WALSH BROS JEWELLERS

www.walshbros-jewellers.co.uk / 01892 514 519

WHW SERVICES

www.whwservices.uk / 01732 770 142

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GASTRO APPS

BabyBytes

As any new mum knows, there are millions of things to think about when looking after babies and toddlers – and what they’re eating is no exception. Feast your eyes on five apps that will help feed your little cherubs the nutritious, tasty and balanced meals they need during their early years

FREE

FREE

Baby Food Recipe App: Homemade first foods, purées and solids guide for babies and toddlers

Baby Recipes & Health

By Julianne Kitchener

Welcome to an easy baby food guide for all mums and dads. You might be starting your baby on their first foods and purées, or feeding a fussy toddler, but you’ll have an extensive recipe collection to help with meal plans. With 50+ ideas, you and your baby are bound to find one you’ll both love.

By Phunky Publications Pty Ltd With the Baby Recipes & Health app, you’ll have access to 80+ baby-specific recipes.

The meals are created for four-month-old babies, to toddlers up to three years old, and have all been tried and tested by a team of professional chefs. Easy to use and to read, this handy cookbook comes with step-by-step images and clear instructions, making it a great resource for any parent.

£3.99

FREE

Baby weaning recipes, planners and guide – MadeForMums

Annabel’s Essential Guide To Feeding Your Baby & Toddler

By Immediate Media Company Limited

By Annabel Karmel

Here’s an expert guide from leading parenting website MadeForMums, in association with Heinz Baby. The app features 193 weaning recipes, covering first purées, meat, fish and vegetarian meals, finger foods, breakfast ideas, puddings and healthy snacks. There are also 26 weekly meal planners and 106 articles, offering step-bystep weekly advice and guidance, plus what to buy and help if things go wrong.

Introducing the ultimate feeding app for babies and children from the UK’s number-one feeding guru, Annabel Karmel. More than 220 of Annabel’s most popular recipes provide quick and easy mealtime inspiration – whether you’re cooking for baby, toddler, or the whole family. From first foods, through to infants, children and meals for mum and dad, Annabel’s app will grow as your family does.

FREE

Ella’s Kitchen First Foods: weaning guide and healthy baby food recipes

By Trellisys.net

This app has over 130 recipes to help with weaning from Ella’s Kitchen, the fastest-growing baby food brand. From first tastes to meals at the big table, the guide explores exciting taste and texture combinations through interactive tools, including weekly meal planners and in-built cooking timers. It’s also full of advice, giving you confidence at each stage of your baby’s development.

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