gastro issue 7 winter 2014 magazine

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTROMULLING THINGS OVERThe story behind everyone’s favourite seasonal wine

TWEET TO WINFind out how your selfi e

could scoop a fantastic prize

ALE AND HEARTYTop winter warmers for

those chilly months ahead

TASTE OF ITALYJoin us as we sample some southern delights in Puglia

FOOD PARTNERSHIPWhy Brighton & Hove is changing the way we eat

GAME FOR ALLDiscover the rural tradition

with a Sussex shooter

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The Le Gavroche chef on motherhood, Michel Roux JrThe Le Gavroche chef on motherhood, Michel Roux JrMonica Galetti

& MasterChef: The Professionals

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WELCOME

D on’t three months roll around quickly? It seems like only yesterday we were launching our Autumn edition of Gastro – time certainly

fl ies in the world of Whiting & Hammond… which isn’t to say we’ve been idle, of course; on the contrary, we’ve been busy producing a fantastic Winter magazine for all you lucky readers to enjoy!

This issue we speak exclusively with Monica Galetti, star of MasterChef: The Professionals and Senior Sous Chef at Michel Roux Jr’s Le Gavrochein London, who spills the beans on life in and outof the Michelin-starred kitchen, while also providing one of her delicious recipes for you to try at home; trust me, you won’t want to miss it.

With Christmas fast approaching, we’ve tailored some of our regular features for a more festivefeel. Discover the story behind the traditionaltipple of mulled wine and enjoy our pick of some top Christmas ales from six leading breweries.

And for those of you struggling with what to buy your nearest and dearest for the big day, look no further than our handy Christmas gift guide – our

friends at Tunbridge Wells cookware specialists Trevor Mottram have put together a culinarywish list that every budding chef will love.

If you’re planning a New Year’s celebration to remember, be sure to check out our set menus for the evening – I’m sure there will be plenty of dishes that take your fancy. You might have had your fi ll of Christmas dinner by then, so our Executive Chef James Palmer-Rosser has got some great ways of making the most of your festive leftovers as well.

Planning a lavish dinner party in the coming months? You’re in luck, as we’ve rounded up some essential gadgets and gizmos that will give your meal that real ‘wow’ factor. The kids can give you a helping hand in the kitchen too, as our latest selection of food and drink apps will have them cooking up a storm in no time. Plus, for the perfect place to pick up your ingredients, look no further than our selection of farmers’ markets and Christmas fairs.

We’ll also be introducing you to some of thelocal food scene’s many movers and shakers.

This time, we catch up with the Brighton & Hove Food Partnership to fi nd out how they’re makinga difference to the way we eat and think about our food, while Sussex game shooter David Coomber from The Really Wild Food Company gives us the lowdown on the history of the rural tradition.

Further afi eld, join us as we head to the south of Italy to discover some gourmet delights in the plentiful region of Puglia.

I hope you enjoy your new edition of Gastro and look forward to seeing you all at the bar throughout the festive season – eat, drink, be merry and don’t forget to pop in and say hello!

Cheers,

Brian Keeley Whiting MD

P.S. You can fi nd my closing comments on p.97.

What’ll it be, then?

WINTER 2014 - 03

What’ll it be, then?

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Contents

18

3262

04 - WINTER 2014

08 - FRONT OF HOUSE

Catch up on our latest updates and news stories

10 - WORLD OF W&H

Introducing our award-winning pub restaurants

12 - SEASON’S EATINGS

Six of the best foodie connections to enjoy

17 - W&H EVENTS

Key dates to remember over the coming months

18 - MONICA GALETTI

We fi nd out about the making of a master chef

28 - MY FAVOURITE DISH

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

32 - W&H BY NUMBERS

year in the life of our group’s facts and fi gures

35 - CREAM OF THE CROP

Fresh seasonal produce, tips and ingredients to savour

39 - FOODIE FACTSHEET

Titillate your taste buds with some tantalising trivia

40 - PLENTIFUL PUGLIA

Enjoy delicious days in the southern region of Italy

45 - HOPPY HOLIDAYS

Here are some great Christmas beers to try

51 - MEET THE TEAM

ay hello to some key members of our family

52 - TASTE OF CHRISTMAS

How to make light work in the kitchen on Bo ing ay

56 - A WINTER’S TALE

iscover the fascinating history behind mulled wine

58 - ROLL OF HONOUR

Take a look at some of the awards we’ve won to date

40 CULINARY JOURNEYS{ }

“I WALKED INTO THE KITCHEN AND NEVER LOOKED BACK”{ }

28 DELICIOUS FLAVOURS{ }

FABULOUSWEDDINGS{ }

Cour

tesy

of S

hine

: Soh

o

W&H_Iss7_Winter14_Contents.indd 6 16/10/2014 10:55

GASTRO

9345

52

68

Editor – Richard [email protected]

Deputy Editor – Frederick Lattyfl atty markerstudy.com

Senior Designer – Dom [email protected]

Junior Designer - Xela [email protected]

Production Co-ordinator – Phil [email protected]

Commercial Manager - Phil [email protected]

Publishing Director - Nick [email protected]

Digital Marketing Manager - Laura [email protected]

ContributorsSam YardleySarah Bond

Claudia FishwickVikki Moynes

NPhotographySarah Redman

Shine: SohoYuki Sugiura

Valerie ThackerAlex Watson

Lee WellsChris Wiltshire

ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,

Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co

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

Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the

publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.

60 - CHRISTMAS GIFT GUIDE

Inspiration from Trevor Mottram in Tunbridge Wells

62 - A STANMER ROMANCE

How our Executive Chef tied the knot in true W&H style

66 - NEW YEAR’S EVE

Feast your eyes on some delicious tasting menus

68 - GAME FOR ALL

Meet a Sussex shooter and learn about a great tradition

71 - APPETITE FOR CHANGE

Brighton & Hove movement gives us food for thought

74 - FARMERS’ MARKETS

Get festive with some unique Christmas shopping

78 - MENU PERFECTION

The secrets behind one of our popular dishes revealed

80 - SOCIAL SNAPSHOTS

A fond farewell to The Old Mill pub in East Grinstead

85 - APPY EATER

Your smartphone could help get the kids cooking

86 - GOURMET GADGETS

Essential gear to give your dinner party a ‘wow’ factor

88 - YOUR FEEDBACK

What you’ve been saying about our seven venues

91 - COMPETITION

Don’t miss your chance to win a tasty meal for four

93 - BUDDING CHEFS

Do you have what it takes to be a W&H apprentice?

97 - A WORD FROM THE TOP

Brian Whiting talks about what we’ve got coming up

98 - CONTACT DETAILS

All the names and numbers you’ll need to get in touch

93

52

Editor – Richard [email protected]

Deputy Editor – Frederick Lattyfl atty markerstudy.com

Senior Designer – Dom PrevostSenior Designer – Dom PrevostSenior [email protected]

Junior Designer - Xela [email protected]

Production Co-ordinator – Phil [email protected]

Commercial Manager - Phil SelwoodCommercial Manager - Phil SelwoodCommercial [email protected]

Publishing Director - Nick MoorePublishing Director - Nick MoorePublishing [email protected]

Digital Marketing Manager - Laura PlaneDigital Marketing Manager - Laura PlaneDigital Marketing [email protected]

ContributorsSam YardleySarah Bond

Claudia FishwickVikki Moynes

NPhotographySarah Redman

Shine: SohoYuki Sugiura

Valerie ThackerAlex Watson

Lee WellsChris Wiltshire

ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,

Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co

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

Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the

publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.

- CHRISTMAS GIFT GUIDE

Inspiration from Trevor Mottram in Tunbridge Wells

- A STANMER ROMANCE

How our Executive Chef tied the knot in true W&H style

Feast your eyes on some delicious tasting menus

Meet a Sussex shooter and learn about a great tradition

- APPETITE FOR CHANGE

Brighton & Hove movement gives us food for thought

78 - MENU PERFECTION

The secrets behind one of our popular dishes revealed

80 - SOCIAL SNAPSHOTS

A fond farewell to The Old Mill pub in East Grinstead

85 - APPY EATER

Your smartphone could help get the kids cooking

86 - GOURMET GADGETS

Essential gear to give your dinner party a ‘wow’ factor

88 - YOUR FEEDBACK

What you’ve been saying about our seven venues

91 - COMPETITION

Don’t miss your chance to win a tasty meal for four

93 - BUDDING CHEFS

Do you have what it takes to be a W&H apprentice?

97 - A WORD FROM THE TOP

Brian Whiting talks about what we’ve got coming up

98 - CONTACT DETAILS


W&H_Iss7_Winter14_Contents.indd 7 16/10/2014 10:59

mailto:[email protected]







http://www.one-media.co

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NEWS

FRONT OF HOUSEOUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H

08 - WINTER 2014

On Saturday September 27 we sadly closed the doors for the last time to The Old Dunnings Mill in East Grinstead. The Old Mill was the second site Whiting & Hammond took on 1O years ago – as with many of our venues, the pub wasn’t in the best shape when we walked through the doors. A decade and a lot of hard work later, it’s with deep sadness that we will no longer be at the helm of the award-winning site it has become. We certainly gave the old girl a good send-off, with an incredible Farewell Beer Festival the fortnight before. Check out p.8O for some fantastic photos from what truly was a great representation of the Old Dunnings Mill we had come to know and love. We would like to take this opportunity to thank all our fantastic staff and loyal customers for some great years! See opposite for an open letter on the pub’s closure from our MD, Brian Whiting.

For the second year running, W&H joined in a national campaign to raise awareness regarding VAT within the hospitality industry. If you weren’t already aware, 2O% of the price of your meal goes straight in the Treasury’s pocket, whereas food in supermarkets has a zero VAT rate. On Wednesday September 24 we slashed all our prices by 7.5% for our customers – and what a fantastic response we had. It certainly proved an eye-opener once again for many and created a real talking point for both staff and customers. We would still love to hear your thoughts about a cheaper VAT rate on pub and restaurant food, so please get in touch by emailing [email protected]

THAT’S ALL, FOLKS!

VAT VICTORY AND THE WINNER IS...

Martin Steibelt from Speldhurst in Kent was the lucky winner of our delicious prize from last issue - a complimentary meal for four including two bottles of house wine at one of our award-winning pubs and restaurants! If you would like the opportunity to win a fabulous prize like this (worth up to £15O), please check out p.91 for details of how you can enter this issue’s competition!

SARA

H BO

ND

Brian Whiting (left), Manager Janet Webb (centre) and Head Chef Steve Ednie (right)

W&H_Iss7_Winter14_Front_of_House.indd 2 16/10/2014 11:05


http://www.vatclubjacquesborel.co.uk

NEWS

WINTER 2014 - 09

Dear readers,

As valued customers, I would like to take this opportunity to let you know that it is with a very heavy heart that, as of September

27 2O14, Whiting & Hammond no longer run The Old Dunnings Mill in East Grinstead. Harvey’s the landlord decided that they

didn’t want to renew the tenancy with us for the site and took on the premises to run themselves.

When we took the site on 1O years ago, it was in a pretty poor state and the building hadn’t been run for approximately two

years. Harvey’s had previously tried to sell it, but failed to do so as nobody was interested. After a joint investment from Harvey’s

and Whiting & Hammond, the pub was reopened.

I think it’s a disgrace the way Harvey’s have acted regarding The Old Dunnings Mill. It seems that now things are all rosy, the greed

factor has stepped in. Landlords who are frightened that an operator is making a penny more than them do not deserve to succeed!

Harvey’s have stated in the press that they are looking to take back most of their sites to manage. Ironically, they have never run

the site in the past, so this should be quite interesting. I thought that landlords acting in this way had become a thing of the past

and so sadly I appear to be mistaken!

If we ever thought 1O years ago that Harvey’s would want to take this site back at the end of its term, I would say with naivety that we

would have never done the deal. It is a real kick in the teeth to build up a site from absolutely nothing, only to have it taken back so that

someone can bask in the glory of your success. If I was a Harvey’s tenant right now and this was my livelihood, I’d be looking for something

else. It has been made quite clear that there is no loyalty from Harvey’s and you will be out on your ear at the end of your term!

My heart goes out to the team at The Old Dunnings Mill who have based their lives in East Grinstead and are now left with a

novice operator who has no food skills whatsoever. f could fi nd available pubs in the area, would take them all and set up in

competition! You never know, this might just happen!

Whiting & Hammond will be boycotting any Harvey’s products from now on and I am pleased to say that I have received phone

calls from other operators who have heard our news and decided to boycott Harvey’s products in support.

One of my biggest disappointments regarding this matter is that when you hear tales from the past of big pub companies

treating their tenants in this manner, you would never expect a regional family-owned brewer to then behave in such a way;

for this, may they hold their head in shame!

want to fi nish by thanking all the crew and customers who have helped make The ld unnings ill an award winning pub

over the years, as well as the people of East Grinstead who have supported the pub from its humble beginnings; we are sorry to

be going and just wish we could have carried on!

We would welcome any of your comments or thoughts on what has happened as your opinions matter. Feel free to email

offi ce whitingandhammond.co.uk

All the best,

Brian Keeley Whiting

Managing Director

END OF AN ERA

TO KEEP UP TO DATE WITH THE LATEST W&H NEWS, VISIT WWW.WHITINGANDHAMMOND.CO.UK, LIKE US ONFACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND

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06 - AUTUMN 201306 - AUTUMN 2013

THE WORLD OF

W&H_Iss7_Winter14_OurPubs.indd 2 16/10/2014 14:14

FOOD - FAVOURITE DISH

MARCH 2013 - 00


MARCH 2013 - 00

INTRODUCING OUR AWARD-WINNING PUBS AND RESTAURANTS

For more information on all of our pubs, visit www.whitingandhammond.co.uk

Don’t forget to like us at www.facebook.com/whitingandhammond or follow us on Twitter @Whiting_Hammond

THE LITTLE BROWN JUGChiddingstone Causeway, Kent

The ‘LBJ’ boasts a sleepy, idyllic location, complete with rustic

bookshelves, cosy corners and a roaring wood burner. It was the fi rst

of our pubs to host a beer festival and has three distinctive huts outside for a

unique alfresco dining experience.

www.thelittlebrownjug.co.uk www.facebook.com/littlebrown.jug.52

@LittleBrownJug1

THE CRICKETERS INNMeopham, Kent

This magnifi cent pub dates back to the 18th century and is fl anked by a stunning windmill on one side and a cricket green on the other. Steeped in history, the bar and lounge features wood and stone-fl agged fl oors, four

open log fi res and bookcases.

www.thecricketersinn.co.ukwww.facebook.com/cricketers.inn

@Cricketers_Inn

STANMER HOUSEBrighton, East Sussex

Situated in Stanmer Park just outside Brighton, this Grade I-listed mansion was built in 1722 and offers bespoke weddings and conferences against a backdrop of extensive grounds and

grand rooms. It’s a great setting for a spot of afternoon tea any time of year.

www.stanmerhouse.co.ukwww.facebook.com/StanmerHouse

@StanmerHouse

THE KINGS HEADSevenoaks, Kent

Our latest pub and restaurant can be found in the attractive village of Bessels Green in Sevenoaks. The listed building

has a fantastic beer garden with Tiki huts for outside dining, while inside there’s a striking feature wall made

entirely out of rolling pins.

www.kingsheadbesselsgreen.co.ukwww.facebook.com/kingsheadbg

@Kings_Head_BG

THE CHASER INNShipbourne, Kent

Dating back to 1880, The Chaser is named after the local Fairlawne Estate

where the Queen Mother’s steeple-chase horses were trained. It’s set in

the heart of the Kent countryside and is ideal for enjoying a delicious Sunday

lunch in the oak-beamed Church Room.

www.thechaser.co.uk www.facebook.com/TheChaserInn

@thechaserinn

THE FARM @ FRIDAY STREETEastbourne, East Sussex

Located on the outskirts of Eastbourne in Langney, The Farm can be traced to

medieval times and features many of its original beams and walls. The Gallery

room is the perfect place to hold private functions for up to 50 guests.

www.farmfridaystreet.com www.facebook.com/farm.fridaystreet

@farmfridayst

THE MARK CROSS INNMark Cross, East Sussex

Captivating views of rolling hills, luscious greenery and scenic

countryside make this Sussex pub and restaurant truly memorable. Its open-plan layout features a lively bar area,

as well as more intimate, secluded spaces that are made for those extra

special occasions.

www.themarkcross.co.uk www.facebook.com/TheMarkCross

@TheMarkCross

W&H_Iss7_Winter14_OurPubs.indd 3 16/10/2014 14:14

http://www.thelittlebrownjug.co.uk

http://www.facebook.com/littlebrown.jug.52

http://www.whitingandhammond.co.uk

http://www.facebook.com/whitingandhammond

http://www.thecricketersinn.co.uk

http://www.facebook.com/cricketers.inn

http://www.stanmerhouse.co.uk

http://www.facebook.com/StanmerHouse

http://www.kingsheadbesselsgreen.co.uk

http://www.facebook.com/kingsheadbg

http://www.thechaser.co.uk

http://www.facebook.com/TheChaserInn

http://www.farmfridaystreet.com

http://www.facebook.com/farm.fridaystreet

http://www.themarkcross.co.uk

http://www.facebook.com/TheMarkCross

12 - WINTER 2014

Six of the best foodie connections to look forward to over the coming months

SEASON’S EATINGS�

�

�

The CourseFor a more colourful cooking

experience, here’s your chance

to learn about the art, range

and health benefits of authentic

Thai cuisine. With kitchens in

Brighton & Hove, Thai Style

Cooking is a fun, informative

experience run by teachers who

are selected for their passion

in creating homemade dishes

from scratch using fresh, locally

sourced ingredients. Lessons,

from £55, must be requested

two weeks in advance and gift

vouchers are available at

www.cooking.thai-style.co.uk

The FilmFrom the director of Chocolat comes another foodie adventure. The Hundred-Foot Journey tells the story of the Kadam family, who are

displaced from their native India and open an eatery in the south of France, much to the dismay of Madame Mallory (Helen Mirren),

the icy proprietress of the nearby Michelin-starred restaurant. Look out for the forthcoming DVD and Blu-Ray, or read the bestselling

book by Richard C. Morais, available now at www.amazon.co.uk

The BookCook and food campaigner Jack Monroe returns with the follow-up to her

bestselling debut, A Girl Called Jack. For her second effort, A Year in 120

Recipes, she once again combines seasonal produce with her trademark

budget approach for creative, fresh and inspiring new recipes, including

Lazarus Pesto and Peanut Butter Bread. Available now, this appetising buy

features full-colour photography and is jam-packed with affordable recipes

for every occasion, priced £15.19 from www.waterstones.com

��

Cook and food campaigner Jack Monroe returns with the follow-up to her

A Year in 120

, she once again combines seasonal produce with her trademark

budget approach for creative, fresh and inspiring new recipes, including

Lazarus Pesto and Peanut Butter Bread. Available now, this appetising buy

features full-colour photography and is jam-packed with affordable recipes

W&H_Iss7_Winter14_SeasonsEatings.indd 2 16/10/2014 11:11

http://www.waterstones.com

http://www.cooking.thai-style.co.uk

http://www.amazon.co.uk

WINTER 2014 - 13

�

The TripA passion for food and a taste for discovery await with MasterChef travel. This

inspiring collection of culinary holidays is designed to reveal the wonders of

the world’s great food destinations in the company of local experts, likeminded

travellers and, in many cases, MasterChef personalities. A variety of exotic journeys

includes the likes of Jordan, Morocco and South Africa, with prices starting at £895

per person, which can be booked online at www.mastercheftravel.co.uk

�

The GearBringing an ancient method of cooking

to the modern kitchen, the Chadwick

Pizza Oven is a spot of gastronomic

genius. It’s easy to use, cooking pizzas up

to 12” in size in under four minutes, as

well as delicious flatbreads such as pittas

and naans. The stainless steel invention

is intended to sit on top of a gas stove,

achieving the desired wood-fired effect

every time. Pick yours up for £360 from

www.chadwickoven.com

The KitIf you’re forever messing up

your cookbooks by frantically

searching for gastronomic hints

and tips, then you’ll love this

handy reference point for all

your culinary knowledge. With

the apron cooking guide, you’ll

have all the information you

need for effective kitchen living

at your fingertips, from numeric

conversions and cooking times

to freezing instructions and

glossaries. A practical and

stylish addition to any

gourmet wardrobe, it can

be yours for £12 from

www.suck.uk.com

�

W&H_Iss7_Winter14_SeasonsEatings.indd 3 16/10/2014 11:12

http://www.mastercheftravel.co.uk

http://www.chadwickoven.com

http://www.suck.uk.com

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WINTER 2014 - 15

p15.indd 3 15/10/2014 16:47

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SPRING / SUMMER 2013 - 75WINTER 2014 - 17

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

EVENTSNOVEMBER

Monday 3 to Sunday 9: British Sausage WeekJoin us as we celebrate one of the nation’s favourites

– the good ol’ banger!

Friday 28 to Wednesday December 24: Christmas PartiesWhether it’s for your annual work outing or a relaxed get-together

with friends, our sites are offering some great festive menus for every occasion!

DECEMBERWednesday 24 to Friday 26: Christmas at W&H

Don’t forget to check with your local venue for special opening times on Christmas Eve, Christmas Day and Boxing Day!

Wednesday 31: New Year’s EveSee in 2015 in style by coming along for some delicious menus and fantastic entertainment at all of our sites! Check with your local venue for further information

JANUARYThursday 1: New Year’s Day

Start the New Year as you mean to go on with a visit to one of our sites – and even let us help cure that sore head! Check with your local venue for special opening hours

Sunday 25: Burns NightA fun-filled evening with whisky, haggis and pipers aplenty!

Keep an eye out at your local venue shortly after Christmas for menus and information. Event date may vary at

each site - please check online for further details

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

W&H_Iss7_Winter14_EventsListing.indd 3 16/10/2014 11:14



SUMMER 2014 - 23SUMMER 2014 - 23

MASTER CHEFYOU KNOW HER AS THE FORMIDABLE JUDGE OF MASTERCHEF: THE PROFESSIONALS, BUT THERE’S FAR MORE TO

MONICA GALETTI THAN MEETS THE EYE. WE CATCH UP WITH LE GAVROCHE’S SENIOR SOUS CHEF ABOUT JUGGLING WORK WITH MOTHERHOOD, BEING A TV PERSONALITY AND BECOMING PART OF THE ROUX FAMILY DYNASTY

The making of a

W&H_Iss7_Winter14_Cover_Feature*.indd 2 16/10/2014 11:16

They say behind every great man, there’s a great woman. With a team that includes a sous chef like Monica Galetti in his corner, this is a sentiment

that Michel Roux Jr, owner of London’s Le Gavroche, can no doubt relate to.

After all, since starting her tenure at the two Michelin-starred restaurant as a commis chef in 1999, the 39-year-old has worked her way up through the ranks, gaining a public profi le through an illustrious television career and becoming one of Britain’s most revered female culinary talents in the process.

But before making such gargantuan steps in her gourmet journey, her passion for food stemmed from far simpler beginnings. Born in Samoa in 1975 and raised in New Zealand, Monica began her love affair with cooking at a young age.

“My early memories of food were always in the kitchen with mum cooking. Our culture is very family oriented and everyone eats together, which were joyous moments for me. The kitchen is where the hub of the family has always been, so I think as a child I was drawn to that.”

Originally studying for a diploma in Hospitality and Tourism, a young Monica completed all of her formal

training in New Zealand and it wasn’t long before she was set on a gastronomic path as the thrill of the kitchen came calling.

“I walked into the kitchen and never looked back. That was it; I knew it was for me. I’d been cooking in New Zealand for about six or seven years already and had done quite well as a young commis, representing the country in worldwide competitions. I came to the UK as a prize to spend some time here and fell in love with it. I swore I would come back and haven’t left 15 years later.”

As a keen traveller, her chance to return to our shores presented itself when she was journeying through Europe in 1998, sending out her CV to the likes of Raymond Blanc and Pierre Koffmann at the age of 23. The fi rst to reply was none other than Michel Roux Jr, who took her on as a commis chef at Le Gavroche the following year. Little did she know, it was a decision that would ultimately come to defi ne her career’s trajectory.

“Michel fools you into believing he’s a nice man in the beginning!” she jokes. “No, not really – he is of course a lovely man and just a chef who comes across in as few words as are needed; that’s the kind of person he is. Over the years I’ve become part of the family and his eldest daughter Emily is very close to my little one as well; you can’t help it. It was an enormous opportunity and I was so unprepared for it, but now I love it!”

With her foot fi rmly in the door, she was soon promoted to Sous Chef before being sent to open Le Gavroche des Tropiques in Mauritius as Head Chef in 2OO5. A year later she returned to Le Gavroche as Senior Sous Chef (second in command after the head chef), before gaining a public profi le with her fi rst television appearance alongside Michel as a judge on BBC Two’s MasterChef: The Professionals

in 2OO9. But, she insists, becoming a household name was never part of the plan.

“I can’t stand the term ‘celebrity chef’. I never started my career thinking I was going to be the next Keith Floyd or Jamie Oliver. It was never something that I planned to do; I just fell into it. But I have an

everyday life when the fi lming stops – life goes on back in the kitchen and I have an eight-year-old daughter to look after.”

Throughout her time on the show, Monica has made a name for herself as a fearsome onscreen presence, demanding impeccable standards from her contestants and bringing a natural fl air and charisma to the camera. While it made her a star, she remains refreshingly down to Earth about her television career, treating it strictly as an extension of her kitchen duties.

“It’s work mode and you’re not going to get things done by being a little mouse in the kitchen, so to speak. MasterChef: The Professionals is no different for me and I treat the contestants the same way I treat my own staff. It’s a serious thing we’re doing and we’re not joking around. I take it very seriously and when they do mess up or do silly things, it makes a mockery of my profession.”

And it’s a profession she’s worked hard to advance in, particularly in an industry that’s largely dominated by her male peers. Alongside Le Gavroche’s Head Chef Rachel Humphries (the fi rst woman to claim the restaurant’s top spot in its 4O-year history) and fellow Sous Chef Renée Miller, Monica has given women a strong identity and proven that it’s more than just a man’s world.

“I’ve never found it diffi cult being a woman in the kitchen. It’s a given that there’s always been a higher ratio of men; it was the same when I came through my training. If you can put up with the banter that goes on and be one of the lads, you’ll have a great time, but that doesn’t mean you’ve got to be a lad when you leave. You get to know everyone so well that it becomes like a family in any kitchen you work in, so it’s no big deal.”

06 - WINTER 2014

““

“MY EARLY MEMORIES OF FOOD WERE

ALWAYS IN THE KITCHEN WITH MUM

COOKING. OUR CULTURE IS VERY FAMILY

ORIENTED AND EVERYONE EATS TOGETHER,

WHICH WERE JOYOUS MOMENTS FOR ME”


06 - WINTER 2014


WINTER 2014 - 00

One man in particular who made a strong impression on the feisty chef was her French-born husband David, who holds the esteemed title of Head Sommelier at Le Gavroche. Having met on the job, the pair married in 2OO4 and have a daughter together, Anais, who was born two years later. While working in a highly pressurised environment might take its toll on other marriages, this culinary couple have come up with a simple but effective solution.

“It works because we have absolutely nothing to do with each other when we’re at the restaurant! David doesn’t really have anything to do with the kitchen as such – he’s got 3O,OOO bottles of wine to look after out there, so it keeps him pretty busy and out of my way! We’ll very rarely speak to each other, and that’s possibly why we’re still married.”

Since becoming a mother, Monica has had to take on a part-time, self-employed role at Le Gavroche, fi tting her busy schedule around her daughter, while juggling the many duties she’s acquired along the way.

“I organise my hours to suit me; I don’t need to work at Le Gavroche, but I love it and enjoy being here. My daughter is my priority, so as long as I can fi t everything I take on around her, I’ll be happy to do it. I count myself lucky to be able to still come into

a two-Michelin kitchen a couple of days a week and am very proud to be a part of the team and keep it ongoing. It’s a real pleasure.”

Nowadays, her additional responsibilities include her work at Cactus Kitchens, Central London’s premier cookery school from the team behind BBC One’s Saturday Kitchen, which is home to gourmet experiences with both Monica and Michel Roux Jr. It’s an experience that has meant she’s had to adopt a more hands-on teaching role, while also learning something new herself.

“For a couple of years it was a whole adjustment for me to suddenly get used to teaching a group, made up partly of complete novices, how to cook and explain things you take for granted as a chef. We spend a lot of personal time together, so it’s a great experience and very relaxed. I try to make sure that all the chopping and things like that are done in the morning before we’ve had too much alcohol during the day – by the time they leave, I urge them not to drive!”

Alcohol consumption notwithstanding, she’s taken to her new role like a duck to water, offering constructive words of wisdom to both amateur cooks and budding chefs who are looking to make a name for themselves.

““

“I’VE NEVER FOUND IT DIFFICULT BEING A WOMAN IN THE

KITCHEN. IT’S A GIVEN THAT THERE ‘S ALWAYS BEEN A

HIGHER RATIO OF MEN”


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WINTER 2014 - 23

“

“43 Upper Brook Street,

London W1K 7QR

O2O 74O8 O881

www.le-gavroche.co.uk

www.cactuskitchens.co.uk

43 Upper Brook Street,

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Monica with Gregg Wallace (left) and Marcus Wareing (centre)

Monica with Michel Roux Jr

“Get out there and learn as much as possible, but don’t go jumping from one restaurant to another every three months – use a solid time in a great kitchen and get those basic skills in fi rst. ou really need to learn how to cook with an oven before you start sticking thermometers in water baths.

Influenced by culinary legends like the Roux brothers and Alain Ducasse, as well as more contemporary chefs like René Redzepi and the Roca brothers, Monica describes her cooking style as modern European, putting a current twist on classic dishes with the use of fresh produce, adapted to fit to the e avroche style.

“I absolutely love seasonal ingredients and any dish I create is seasonal first. I love walking into the big fridge, opening the doors and looking at what I’ve got. verything ust sort of umps out at you and, for me, that’s when a dish is born.

With a new series of MasterChef: The Professionals due in November (in which Monica will appear alongside regular collaborator Gregg Wallace and newcomer Marcus Wareing), it would seem this is a sound method that has served her well in the rise to the top of her game. Today, she’s certainly more than happy where she is and with the company she keeps, while remaining open to what lies ahead.

“I’ve been able to rub shoulders with some great chefs over the years, which has been a real highlight for me. Who knows what the future holds If I knew that, I’d rule the world by now

The world might not be served up on a plate for this particular master chef just yet, but there can be no denying that it’s most definitely her oyster.

MasterChef: The Professionals is due to return at the beginning of ovember on C Two. Monica’s Kitchen is available now, priced £2O, from Quadrille

“MASTERCHEF: THE PROFESSIONALS IS WORK MODE FOR ME AND I TREAT THE CONTESTANTS THE SAME WAY I TREAT MY OWN STAFF. YOU’RE NOT

GOING TO GET THINGS DONE BY BEING A LITTLE MOUSE IN THE KITCHEN”


http://www.le-gavroche.co.uk

http://www.cactuskitchens.co.uk

24 - WINTER 2014


WINTER 2014 - 25

SERVES 8

INGREDIENTS1.5kg octopus, cleaned1 lemon, cut in half2 garlic cloves, peeled2 bay leaves3 lemon thyme sprigs

PEARL BARLEY1 tbsp olive oil½ onion, peeled and finely chopped2OOg pearl barley65Oml chicken stock (see below)4Og squid ink

SAUCE1 tbsp olive oil½ onion, peeled and finely diced2 tsp mild curry powder2 tsp ground turmeric1OOml white wine2OOml coconut milk15Oml single creamFreshly ground white pepper

SAMPHIRE15g butter8Og samphire, picked and washedSea salt and freshly ground black pepper

TO FINISHFinely grated zest of 1 lime

DIRECTIONS• Heat the oven to 18O°C/Gas 4. Rinse the octopus and place in a casserole with the lemon, garlic, bay and lemon thyme. There is no need to add liquid as the octopus releases a lot during cooking. Do not add any salt. Put the lid on and cook in the oven until soft and tender, about 1 ¾ hours. Remove the lid and leave the octopus to cool in its liquid

• To cook the pearl barley, heat a saucepan over a medium-high heat and drizzle in the olive oil. Add the onion and sweat over a medium heat for 1 minute, then add the pearl barley and cook, stirring, for 1 minute. Add half of the chicken stock and simmer until it is all absorbed before adding the rest. Cook over a medium heat until the pearl barley grains swell and soften, yet

remain firm to the bite, about 2 minutes it should be moist but not too wet. Tip in the squid ink and stir to coat the grains in the ink

• Strain 4OOml of the cooking liquor from the octopus to use for the sauce. Heat a saucepan over a medium-high heat and drizzle in the olive oil. Add the onion and sweat for 2 minutes, then add the spices and cook, stirring for 1 minute. Add the wine, stirring to deglaze, then pour in the 4OOml reserved octopus liquor and bring to the boil. Simmer to reduce over a medium heat for about 1O minutes. Pour in the coconut milk and cream and continue to simmer for minutes to make a vibrant sauce. Correct the seasoning with a pinch of salt and a few twists of white pepper

• To cook the samphire, melt the butter in a pan over a medium-high heat, add the samphire and cook, tossing the leaves, for 2 minutes. eason with salt and pepper to taste

• To serve, cut the octopus into bite-sized pieces and gently reheat in a little of its cooking juice or some of the sauce. Divide the pearl barley between warmed serving bowls and spoon the samphire on top. Arrange the octopus in the middle. Froth the sauce, using a handheld stick blender to make it foamy and spoon around the samphire. prinkle with lime est to finish

CHICKEN STOCKMakes 1 litre

INGREDIENTS1kg chicken carcasses or wings2 onions, peeled and quartered3 celery sticks, cut into large chunks1 leek (white part), washed and cut into chunks2 litres waterBouquet garni

DIRECTIONS• For the bouquet garni I use a few thyme sprigs, a few parsley stalks, a bay leaf and the green part of the leek, tied together with kitchen string

• Put the chicken bones or wings into a stockpot with the vegetables. Pour on the water to cover and bring to the boil. Skim off any scum from the surface, add the bouquet garni and turn down to a gentle simmer. Cook for hour, skimming as necessary do not allow to boil. Pass the stock through a conical sieve into a bowl and allow to cool. Refrigerate for up to 3 to 4 days until ready to use, or freeze in convenient batches

THINK YOU’VE GOT WHAT IT TAKES TO BE A MASTER CHEF? READ ON FOR AN EXTRACT FROM MONICA’S KITCHEN AND TRY ONE OF HER RECIPES AT HOME…

Dad’s STEWED OCTOPUS my way“I remember the last time my father cooked octopus, though I was only 12 years old. Earlier in the day, we had been fishing together off the beach and his line got caught up. waded out to release it to find an octopus on the end, which promptly wrapped itself around my leg. came out screaming and my father fell to the ground laughing. For that reason, I feel I have every right to make his recipe mine!”


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DISHMy Favourite

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

Craig White, General Manager at The

Chaser in Shipbourne

28 - WINTER 2014

“I enjoy nothing more than a rich

casserole or stew made with the

cheaper cuts of meat that you can

slow braise and then reduce the liquor to

a rich, dark, full-on sauce. This is a perfect

example of what can be done to a cheap cut

to make it amazing in taste and feed a family

for very little cost. It’s best enjoyed on a cold,

rainy day after a walk to the pub, drying off

in front of the fi re and sipping on a quality

Barossa Shiraz.”

Preparation time: 15 minutes

Cooking time: 3 to 4 hours for the ox cheek,

1 hour for the rest of the dish

INGREDIENTS1 ox cheek

1 onion, chopped

2 carrots, roughly chopped

Photography by Sam Yardley

SLOW BRAISED OX CHEEK RAGÙSERVES 4

“

“

this dish is best enjoyed on a cold, rainy day after a

walk to the pub, drying off in front of the fire and sipping on a quality Barossa Shiraz

W&H_Iss7_Winter14_MyFaveDish.indd 2 16/10/2014 11:26

OUR FOOD

WINTER 2014 - 29

2 sticks celery, roughly chopped

1 bottle red wine

2 tins chopped tomatoes (home size)

2 bay leaves

Salt and pepper to taste

6 large potatoes

1 pack butter

Cream to taste

4 large parsnips

Honey

1 bag ready prepped kale

DIRECTIONS

• In a large ceramic dish seal off the ox

cheek in a little oil. Once sealed, remove

from the pan and place to one side

• Add the onion, carrots and celery and

cook until just softening. De-glaze the

dish with the bottle of wine and add

the chopped tomatoes and bay leaves.

Bring to the boil and add the ox cheek

back to the pan. Cover and place in a

low oven at 140°C for 3 to 4 hours until

tender and falling apart

• Once cooked, remove the ox cheek

and place the liquor onto the stove to

reduce down to a sauce consistency.

Shred the ox cheek and add back to

the sauce. Remove the bay leaves and

season with salt and pepper to taste

• For the mash, boil the potatoes for

22 to 30 minutes until soft, then

strain, add the butter and mash or put

through a ricer. Add cream, salt and

pepper to taste

• Blanch the parsnips for 5 minutes

in boiling water, then transfer to a

hot oven dish with oil. Drizzle with a

little honey and roast for 20 minutes

at 180°C until golden-brown and a

little crisp

• Cook the kale straight from the bag

in a pan with a few knobs of butter

and sauté until bright in colour and

starting to go crispy. Serve the mash,

kale and parsnips next to a good sized

portion of the ox cheek ragù

EAT & ENJOY!

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30 - WINTER 2014

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32 - WINTER 2014

BY NUMBERSALL THE FACTS AND FIGURES YOU’LL NEED TO KNOW

ABOUT OUR PUBS AND RESTAURANTS

WON 20 AWARDS

EMPLOY 332 MEMBERS OF STAFF

SELL 189, 379 BOTTLES OF WINE

POUR 781, 385 GLASSES OF WINE, INCLUDING CHAMPAGNE, DESSERT, RED, WHITE AND ROSÉ

GET THROUGH

2, 496 LITRES OF WASHING UP LIQUID

TO DATE WE HAVE...

WE CURRENTLY... EACH YEAR WE...

W&H_Iss7_Winter14_By The Numbers.indd 2 16/10/2014 14:58

WINTER 2014 - 33

SELL 46, 538 BURGERS (OUR BESTSELLING DISH)

USE 7, 850 CANDLES

NUMBERS

PULL 403, 881 PINTS

SERVE 511, 368 COVERS

SERVE 634, 073 CUSTOMERS

HOST 11 BEER FESTIVALS

STOCK 179 DIFFERENT WINES

STOCK 310 DIFFERENT BEERS

(275 FOR BEER FESTIVALS, 35 ON SITE, WHICH CHANGE TO ALLOW FOR SEASONALITY)

W&H_Iss7_Winter14_By The Numbers.indd 3 16/10/2014 14:59

34 - WINTER 2014

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WINTER 2014 - 35

Feast your eyes on our pick of the best produce to enjoy over the coming months

NOVEMBER DECEMBER JANUARY

CRANBERRIES – the fl avour of this deep

red winter berry isn’t only suitable for the

Christmas turkey; it also goes down well in

naturally sweet puddings, tarts and pies

BRUSSELS SPROUTS – these divisive

vegetables can be used in tastier ways than

you might think. To give them a bit more

fl air, serve them with bacon, chestnuts and

crème fraîche

PARSNIPS – whether honey glazed,

roasted or mashed, parsnips are always

tantalisingly sweet, holding their own as

an appetising side to a roast or as part of a

warming, hearty casserole

CLAMS – with little preparation needed, this

shellfi sh can be eaten steamed, raw or stewed.

They’re also great in spaghetti alle vongole or

served with a splash of cider or sherry

GAME – duck, goose and grouse are tasty

meats with rich fl avours and course textures.

They go well with fruity dishes to enhance the

fl avour and bring out the succulent juices

CLEMENTINES – thought to be a hybrid

of a tangerine and a sweet orange, a

clementine requires no added sugar and is

delightfully refreshing when put in sweet or

savoury salads

BEETROOT – the sweet, earthy fl avour is

simply divine when used for a cake, or you

can enjoy it with sour cream in more savoury

options like salads, risottos and soups

MACKEREL – in addition to having fi rm fl esh

and silver and blue-striped skin, mackerel

is packed with omega-3 fatty acids and can

be grilled, fried, barbecued or served with

gooseberry sauce

TURKEY – this festive favourite is low in fat

and high in protein. Once you’ve had your fi ll of

Christmas dinner, try making turkey burgers,

meatloaf or meatballs with the leftovers

RABBIT – fi rm, meaty fl esh and a subtle, gamey

taste makes rabbit best suited to a stew or pie.

Its tough meat is even better when beautifully

tenderised through slow cooking

BLOOD ORANGES – despite its short shelf

life, this zesty fruit bowl addition is well worth

it and is ideal for souffl és, puddings and sauces,

as well as jellies and cocktails

RHUBARB – as well as being a key

component of warming winter crumbles,

rhubarb can also be served with fresh

mackerel, roast pork, or made into a batch of

spiced chutney

SWEDE AND TURNIPS – these root

vegetables are superb when mashed or roasted.

Alternatively, they can be eaten raw in salads

(depending on their age) or used in soups and stews

COCKLES – traditionally a popular seaside

snack, cockles are delicious in seafood salads,

risottos and soups. Alternatively, they can be

enjoyed raw or steamed until their shells open,

much like mussels

HARE – darker, richer and punchier than

rabbit, hare is good for roasting when young,

but should ideally be slow cooked when older

in order to break down the tougher meat

Cream of the crop

W&H_Iss7_Winter14_InSeason.indd 3 16/10/2014 11:34

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WINTER 2014 - 37

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38 - WINTER 2014

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FOOD TRIVIA

FOODIE FACTSHEETWE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE FOOD AND DRINK

WINTER 2014 - 39

NUTMEG CAN HAVE MIND-ALTERING EFFECTS

The psychoactive substance myristicin (a traditional precursor to the psychedelic drug MMDA)

is a key component of this aromatic spice. Raw nutmeg can therefore lead

to intoxication if eaten in large enough quantities and

can even result in hallucinogenic

effects, paranoia and visual distortions.

PRETZEL PRAYING POWER

This popular baked bread is often considered to have started its life as an incentive for children to learn their prayers. The folded strips of dough (said to resemble arms crossed in worship) were reportedly invented by an Italian monk, who called them ‘pretiola’ or ‘little rewards’.

DOUBLE STUF OREOS AREN’T DOUBLE STUFFED

Effective advertising notwithstanding, the classic American biscuit actually only contains 1.86

times more ‘stuf’ (the sweet cream fi lling in the middle) than their standard counterparts. The

discovery was made (to widespread controversy) by secondary school students during a maths

experiment in upstate New York.

KIWIS ARE BETTER FOR YOU THAN ORANGES

Despite having more calories and higher carbohydrate levels, one small kiwifruit contains almost double the amount of vitamin C than an average sized orange. Consuming just two thirds of a kiwi will meet your RDI (Recommended Daily Intake) and improve your skin condition.

RED HOT CHILLI PEPPERS

Chillis contain a chemical compound called capsaicin, which bonds to sensory nerves

and tricks them into thinking your mouth is being burned. The brain

also tends to release endorphins, the body’s natural painkiller,

as a result, causing the diner to experience feelings of euphoria and bliss.

BREAD IS COLOUR CODED

The coloured twist tie on a loaf of bread, far from being randomly assigned, is actually a simple

yet effective colour coded system. It was introduced to

ensure that shelf stackers know which day the bread was

made on and therefore how

old each loaf is.

CARROT PROPAGANDA

The myth that carrots make you see better in the dark was popularised by British government propaganda in World War Two. The ploy was to fool the Germans into thinking the vegetable was behind our increased night-time bombing rate and prevent them discovering the invention of radar technology.

FOOTLONG SUBWAYS AREN’T A FOOT LONG

An Australian teenager discovered that the so-called Footlong option at Subway restaurants only measures 11 inches in length. The fast food chain responded by claiming that the name is merely intended as creative licence and is not to be taken as a literal measurement.

W&H_Iss7_Winter14_Foodfacts.indd 3 16/10/2014 11:36


06 - MARCH 2013

TRAVEL FACTSChris Wiltshire was a guest

of Citalia (0843 770 4443 www.citalia.com),

who offer seven nights B&B at the fi ve-star Masseria Torre Maizza from £1,165 per person

– saving £635 per couple. Price includes return fl ights from London Gatwick with

British Airways.

Seven nights B&B at the fi ve-star Masseria Torre Coccaro costs

from £1,159 per person – saving £618 per couple. Price includes

return fl ights from London Gatwick with British Airways.

W&H_Iss7_Winter14_Travel.indd 4 16/10/2014 11:37

http://www.citalia.com


MARCH 2013 - 00WINTER 2014 - 41

Delicious daysTHE LIKES OF ROME, TUSCANY AND VENICE MIGHT HOLD THEIR OWN AS TOP DESTINATIONS FOR FOODIE

FANATICS, BUT IF YOU’RE LOOKING FOR THE PERFECT GOURMET GETAWAY, PUGLIA HAS IT ALL. CHRIS WILTSHIRE HEADS TO THE SOUTHERN REGION FOR A TASTE OF AUTHENTIC ITALIA

If the way to a man’s heart is through his stomach, few places offer more pulling power than plentiful Puglia. The region on the

sun-kissed heal of Italy, known for good reason as the bread basket of the country, positively strains under the weight of sumptuous goodies. And that can only mean one thing – a foodie’s paradise.

Some of the most memorable meals in my lifetime have been served up in northern Italy, from a sublime ravioli dish of pumpkin and pasta at a Rimini castle, to an unforgettable feast of poultry at the Michelin-starred St Hubertus, high up in the Italian Alps. But for consistent perfection on a plate, nothing compares to the simple yet delicious dishes served further south. And one course in particular will stay with me for the rest my life.

It’s said the Italians put up with many things, but never bad food. Their unpretentious restaurants with tacky murals and rickety furniture may often be crying out for a makeover, but the cuisine is seldom less than perfect. The southern fare is, to coin an old Opal Fruits advert, made to make your mouth water. Bright red cherry tomatoes compete for attention with succulent oranges and the juiciest grapes you could wish for in a kaleidoscope of fruits and vegetables.

With such an abundance of food, prices both in the supermarkets and restaurants are often incredibly cheap. How does three euros (£2.53) sound for a large Margherita pizza at a pizzeria in the lively capital Bari, or four euros (£3.38) for a platter of fresh fruit big enough to feed a family of 10 at a restaurant in Alberobello?

It’s one of the reasons why British holidaymakers who regularly head to the rolling hills of Tuscany and picturesque Lake Garda are turning their attention to agriturismo hotspots in Puglia, both to visit and increasingly to snap up property. Yet many areas are still refreshingly devoid of touristy paraphernalia, while the friendly locals speak barely a word of English.

The foundation of Puglia’s wealth is its mass production of olives, or ‘green gold’ as it is aptly called. Gazing out from the airport window after my two-hour-20-minute flight from Gatwick, the region around Bari looks like one giant patchwork green quilt glistening under the midday sun, interspersed by pockets of pretty whitewashed villages.

There are around 60million olive trees in Puglia, many of them more than a thousand years old and four million protected by government legislation. They look like gnarled relics of a bygone era, often propped up by crumbling limestone blocks. But the rich, fertile

land and wonderful Mediterranean climate helps them produce 80% of the country’s olive oil.

The chances are, if you’ve ever bought a bottle of virgin olive oil in Tuscany, the olives will have been sourced from the south. They have just 24 hours to transport the green gold to the processing presses, otherwise the oil becomes acidic and slightly bitter on the palate. The best oils are said to be labelled Olivi Secolaridi Puglia, indicating they are from the oldest trees. They should be kept in dark cupboards and away from heat to stop the oil turning bitter – not in a transparent bottle next to the oven as I have at home!

Farmer Corrado Brancati has quite possibly some of the oldest trees at his charming working home, the Masseria Brancati, on the outskirts of Ostuni. His family has been making olive oil for more than 200 years and he believes some of the trees could remarkably have been bearing fruit since before the time of Christ.

A visit to see the Roman-age mill that has been lovingly restored in a cave beneath Corrado’s 16th century farmhouse and to taste the various flavours of oil that the olives produce should be high on your list. Olives are just one of the reasons why Puglia bears the hallmarks of conquering invaders

in Italy


42 - WINTER 2014

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MARCH 2013 - 00SPRING 2014 - XX

throughout the generations, from the Normans and the Spanish to the Turks and the Greeks.

Most of Italy’s fish is caught off the Puglian coast and 80% of Europe’s pasta – all 200 different types of it – is produced in the region. As a keen fisherman, I’m salivating at the number of fish being caught at the quaint Savelletri coastal resort, a stone’s throw from my base for the week, the magnificent Masseria Torre Maizza and its sister hotel, the Maizza Torre Coccaro.

Each morning, the hotel’s chefs select from the choicest supplies of fresh bream, scampi, grouper, lobster, oysters, clams and squid, before serving up meals fit for the gods. Thanks to the skills of the hotel’s genial head chef, 29-year-old Vito Giannuzzi, one of the dishes will be etched in my memory for a very long time.

An exquisite meal of raw grouper fish marinated with red berries and lime, red

prawns from nearby Gallipoli, scampi pearl, low-fat yoghurt sauce and ‘mint-flavoured fizzy slush’ is enough to render me speechless and, I’m not embarrassed to say, just a little emotional. This is washed down by a very agreeable ruby red Il Falcone wine, a full-bodied little number from the ancient farms of Puglia’s Cornia Valley that came recommended by the hotel’s sommelier.

Vito, recently named one of the best young chefs in Italy and clearly destined for stardom, is proud of the hotel’s motto of ‘zero kilometres’. Only produce grown at the masseria – or fortified farmhouse – is served up at mealtimes, as well as the locally-caught sea fish.

The Maizza and Coccoro are among 250 masseria in Puglia offering tourists a heady mix of long summer days, characterful accommodation and the freshest of food. Cycling groups are

increasingly being attracted to the area by the flat roads and picturesque landscape. Two of the cyclists staying at the Maizza, American ladies from New York and Boston, join my wife and I for a fun morning learning how to conjure up dishes at a cookery school before we enjoy the fruits of our labours with a chilled Prosecco, gazing out over a pretty pergola overflowing with grapes.

Vito’s sous chef shows us how to make a Panzerotti stuffed with cherry tomatoes and mozzarella cheese, pasta the Puglian way with semolina flour and water (no eggs) and then a fish soup of swordfish, squid and scampi. To round off a sleep-inducing meal, we make a ricotta cheese tart so delicious it would have had Gregg Wallace and John Torode beaming from ear to ear on TV’s MasterChef.

First-class restaurants and pizzerias are as plentiful as the crops in Puglia,

with a visit to the Terra Rossa Pizzeria in Conversano, where more than 100 pizzas are on offer for less than a fiver and highly recommended. Another must is a trip up into the hills to see the small but bizarre Trulli houses at Alberobello, which – from a distance – resemble a group of white-hatted Smurfs on a school outing.

If you’re still hungry, head for the Gli Ulivi restaurant – meaning Olive Tree – and order the antipasti della casa as a starter. Then sit back in wonder as dish after dish of delicious meat, fish, pasta and vegetables head through the animated Italian diners and cover your table until it is overflowing. By the time the 28th dish arrives, my wife and I beg for mercy. The heart may be willing, but the stomach can take no more. It is, it has to be said, Trulli scrumptious.

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44 - WINTER 2014

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ALE TALE

HOPPY HOLIDAYS

While lager and cider might be the go-to options during the hotter summer months, winter and Christmas is the time for deep, rich ales with complex tastes that stay with you all the way until spring. Here we profi le some top tipples that will give your festive period a deliciously malty kick

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ALE TALE

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There’s nothing quite like kicking back with a pint of your favourite beer on a cold winter’s eve. It seems the breweries would agree, as this is the time of year when some of the leading hop houses across the country tend

to release their most pungent seasonal options.Typically known as ‘winter warmers’, these traditional old ales

are generally darker than their counterparts throughout the rest of the year, with a bigger malt presence and often a higher alcoholic content (‘tis the season, after all). While not necessarily a prerequisite, they can also include spices and other unusual flavours for a more festive feel.

From pucker porters to brilliant barley wines, there’s no shortage of wholesome, warming tipples to get you in the Christmas spirit. And with their rich, full tastes, beautiful aromas and wonderfully distinctive finishes, the world is your oyster when it comes to compiling your wish list of choices to sample.

So, whether you’re a seasoned bitter drinker or are just discovering this diverse range of flavours, you’ll be spoilt for choice when indulging in a few hearty pints this Christmas. To give you a head start, we’ve rounded up some of our personal favourites to try – read on for all the information you’ll need on a few Great British beers that will be on offer over the coming months…

Enjoy some winter warmers at your nearest Whiting & Hammond pub this Christmas. To find out more head to: www.whitingandhammond.co.uk/whiting-and-hammond-beers

We support responsible drinking. Visit www.drinkaware.co.uk for the facts about alcohol

GREENE KING’S ROCKING RUDOLPH

(4.2% ABV)If you’re in the mood for a full-bodied,

malty and fruity ale with a refreshing bitter finish, Rocking Rudolph is just

the thing to get you into that Yuletide vibe. Originally created by Nottingham-

based brewers, Hardys & Hansons, it was snapped up by Greene King in 2OO6 and has since been made at their brewery in

Bury St Edmunds. It’s now available every year in November and December.

www.greeneking.co.uk

DARK STAR’S WINTER MELTDOWN

(5.O% ABV)Chocolate and crystal malts are used

to brew this deep bronze-coloured beer, which boasts a subtle malty flavour and a distinctive aromatic warmth. Available

from October to December, it’s a real winter warmer and a classic strong ale

to see you through those long, cold nights. Once it’s been bittered using the

traditional Golding hop varieties, it’s then cask conditioned with stem ginger and

other warming spices.www.darkstarbrewing.co.uk


http://www.whitingandhammond.co.uk/whiting-and-hammond-beers

http://www.drinkaware.co.uk

http://www.greeneking.co.uk

http://www.darkstarbrewing.co.uk

FULLER’S JACK FROST (4.5% ABV)

This warming winter favourite is made with crystal malts and a dash of

blackberries, delivering a fruity, robust, yet refreshing taste that remains long on the palate. Brewed in January, the

full-flavoured, deep red ale is the perfect accompaniment to numerous winter

dishes like pies and roasts, not to mention a great excuse to hit the pub in the New

Year for a well-deserved pint.www.fullers.co.uk

ST AUSTELL’S JOLLY HOLLY

(4.3% ABV)See out the year with a rich, dark winter

beer from St Austell Brewery in Cornwall. Zesty undertones harmonise with toasted

malts to create a satisfying brew, enhanced further with the addition of American

Simcoe hops. Its tawny, mahogany colour is wonderfully complemented by aromas of spruce forest, Christmas cake and raisins, while the taste of resinous hops and dried fruits will help bring out that festive cheer.

www.staustellbrewery.co.uk

SHARP’S NADELIK (4.8% ABV)

Here’s an ale that sums up everything that’s good about the festive season. Generous amounts of coloured malts

and roasted barley give a full, rich taste without being overly sweet or sticky.

The aroma is a balance of spicy, almost piney hops, inviting candyfl oss and toffee notes. Nadelik, meaning ‘Christmas’ in the

Cornish language, is available in November/ecember and has a warming fi nish that

leaves a lasting delicate bitterness.www.sharpsbrewery.co.uk

LARKINS PORTER (5.2% ABV)

From November to April, Larkins Brewery in Chiddingstone unleashes its delectable porter, which has established an enviable reputation for quality nationwide, due in no small part to

the use of classic Kentish Fuggles and Goldings hops. With each sip of this potent black winter beer, another facet of its character is revealed, while an explosion of roasted malt and fruity

fl avours leaves a bittersweet aftertaste lingering on the tongue.

www.facebook.com/LarkinsBrewerywww.twitter.com/LarkinsBrewery


http://www.fullers.co.uk

http://www.staustellbrewery.co.uk

http://www.sharpsbrewery.co.uk

http://www.facebook.com/LarkinsBrewery

http://www.twitter.com/LarkinsBrewery

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PROFILE

OUR EVENTS AND MARKETING TEAM IS BASED AT STANMER HOUSE IN BRIGHTON, HEADED UP BY EVENTS AND MARKETING MANAGER REBECCA WELLER AND AIDED BY SAMANTHA LINGHAM AND BEVERLY DREW.

TAKING A TIMEOUT FROM THEIR BUSY SCHEDULES, THEY GIVE US THE LOWDOWN ON LIFE BOTH IN AND OUT OF W&H

MEET THE TEAM

WINTER 2014 - 51

Rebecca (left), Beverly (centre) and Samantha (right)

Phot

ogra

ph b

y Sam

Yar

dleyTELL US ABOUT YOUR BACKGROUNDS

Rebecca: I studied Interior Architecture at Brighton University and graduated in 2OO6. That summer I stumbled across a job at Stanmer House and worked my way up through the ranks. I’ve been here ever since. I became part of the W&H team when they acquired the house in November 2O11 and am now the group’s Events and Marketing Manager.

Beverly: I worked with British Airways as a Long Haul Purser. Just after leaving B.A. I visited the newly-opened Stanmer House to have a coffee and have worked here ever since!

Samantha: I fi rst started with W&H seven years ago; I used to pass The Little Brown Jug on my way home from school and so popped in one day to see if there was any part-time work going. Essentially I have never really left from that day – apart from the odd month here and there while at university – and ended up back at the LBJ as an Assistant Manager before moving into the events team at Stanmer House in 2O13.

WHAT ARE YOUR DAY-TO-DAY ROLES?

As a team we organise in excess of 4OO events a year at Stanmer House, from weddings and private party celebrations to conferences and wakes. We also co-ordinate the group events, such as Christmas, Valentine’s, New Year’s Eve, Burns Night and many more. We offer a complete package of support right through from that fi rst email, phone call or meeting to setting everything up on the day. We are the Stanmer House Angels! Additionally, we support all the W&H sites with their annual events such as beer festivals and co-ordinate the group’s marketing, including working on Gastro magazine. There is never a quiet day in our little offi ce!

DO YOU HAVE A FAVOURITE W&H

MEMORY?

Rebecca: New Year’s Eve 2O12 at Stanmer House was pretty special. We did a 192Os-themed party and the house and guests all looked amazing! It’s a buzz when long hours and hard work pay off.

Beverly: Every event the team plan is rewarding – from the fi rst time you meet with a customer to the day their event happens. It’s the people that make events memorable.

Samantha: Saturday nights during beer festivals at The Little Brown Jug, serving alongside Manager Tyson Marshall, were some of the hardest but most entertaining times I have ever had while working!

WHAT DO YOU DO WHEN YOU’RE NOT

AT WORK?

Rebecca: I love the outdoors; camping, paddle boarding, wakeboarding and snowboarding when I can. I also organise an annual event in London to raise awareness of puppy farming as part of the www.pupaid.org team. We recently handed our petition over to 1O Downing Street, which led to a very successful debate in Parliament on September 4 2O14.

Beverly: My diary is always full. I enjoy the theatre or live entertainment (Rod Stewart concerts top the list!), visiting places for the fi rst time, socialising with family and friends and making lists of jobs for my husband! Fundraising with my sister and niece for Dorothy House Hospice Care in Wiltshire is something that is very close to our hearts.

Samantha: I seem to get drawn back to the LBJ fairly often for a few beverages…

IS THERE AN EXPERIENCE THAT WOULD

BE AT THE TOP OF YOUR BUCKET LIST?

Rebecca: I’d love to travel around the world and experience as many cultures as I can.

Beverly: It would have been to meet Rod Stewart – but I have!

Samantha: Generally I would like to go and experience the world a little more…

For more information on how to book your event at Stanmer House, visit www.stanmerhouse.co.uk, call O1273 68O 4OO or email [email protected] - www.facebook.com/StanmerHouse @StanmerHouse

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http://www.pupaid.org




IF YOU’VE HAD YOUR FILL OF ROAST TURKEY AND BRUSSELS SPROUTS, THERE ARE PLENTY OF THINGS YOU CAN DO WITH FESTIVE LEFTOVERS TO CREATE A TRULY SCRUMPTIOUS BOXING DAY LUNCH. EXECUTIVE CHEF JAMES PALMER-ROSSER OFFERS A SELECTION OF DISHES

THAT WILL MAKE DECEMBER 26 JUST AS MEMORABLE AS THE MAIN EVENT

It’s beginning to cook a lot like Christmas

52 - WINTER 2014

PHOTOGRAPHY BY SAM YARDLEY

A W&H guide to preparing the perfect Boxing Day lunchServes 6PREPARATION TIME: 2 to 2½ hours

COOKING TIME: 6 hours

“Boxing Day lunch is up there with my top five meals. After all the excitement and preparations of Christmas Day, it’s a far more relaxed affair and using what’s left over from Christmas dinner makes light work in the kitchen. The only thing needed is a long, relaxed stroll to walk off this big feast.”

Baked gammon jointFor a smaller joint of boned gammon, such as a middle cut weighing 5 to 6lb (2.25 to 2.75kg), pre-soak and cook in exactly the same way as shown here, using half the quantity of glazing ingredients. Calculate 20 minutes per pound (450g) and glaze during the last 30.

INGREDIENTS

1 whole gammon, about 5.4 to 6.3kg

24 whole cloves

2 level tbsp English mustard

2 heaped tbsp Demerara sugar

DIRECTIONS

• Soak the gammon according to the supplier’s instructions. Tear off two very large pieces of foil and arrange one lengthways and the other widthways over your largest roasting tin. Place the gammon in the centre then bring the widthways piece of foil up first and seal the two ends together by folding over to form a kind of pleat. This should be done loosely so there is room for air to circulate around the gammon

• Bring the lengthways piece up at each end and tuck these all around to seal what is now a parcel. Place

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the parcel (in the tin) in the oven at 170°C and let it bake for 20 minutes per 450g – that’s 4 hours for a 5.4kg piece or 4 hours and 40 minutes for a 6.3kg piece

• About 30 minutes before the end of the cooking time, remove the gammon and increase the heat to 220°C/gas mark 7. Open up the foil, transfer the gammon to a work surface and drain off all the juices

• Next, peel off all the skin – make a couple of horizontal incisions and you should be able to peel it off in strips, using a cloth to protect your hands from the heat. Score the fat with criss-cross cuts, making a diamond pattern. Stud a clove into the centre of each diamond shape, then smother the mustard all over, using a palette knife to spread it evenly. Finely sprinkle the sugar all over and press it in with your hands

• Place the skin back on the gammon, return it to the tin and bake for a further 30 minutes or until it’s glazed – it should have a golden mahogany colour. If it’s to be served hot, leave it to rest for about 45 minutes before carving. If cold, leave it to cool slowly overnight

Turkey pieINGREDIENTS

2 rashers smoked streaky bacon, roughly chopped

½ bunch fresh thyme, leaves picked

1 tbsp olive oil

2kg leeks, washed and trimmed; white end chopped into chunks, green end finely sliced

Sea salt

Freshly ground black pepper

800g cooked white turkey meat, torn into big chunks

2 heaped tbsp plain flour, plus extra for dusting

2 pints organic turkey, chicken or vegetable stock

2 tbsp crème fraîche

500g puff pastry

12 jarred or vac-packed chestnuts, roasted and peeled

2 sprigs fresh sage, leaves picked

1 free-range egg, beaten

DIRECTIONS

• Preheat your oven to 190°C. Put your bacon in a large pan on a high heat and add your thyme leaves. Add the olive oil and let the bacon fry off for a few minutes. Add all of the prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then place a lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch

• When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there, you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back to the boil. Have a taste and add a bit more salt and pepper if it needs it, then turn the heat off. Pour the mixture through a sieve over another large, empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry

• Get a deep baking dish of roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your


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WINTER 2014 - 55

pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there

• Spoon the thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then brush the egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the gravy and serve with your pie

English parsley sauceINGREDIENTS

570ml milk

25g sauce flour or plain flour

50g block butter, cut into chunks

Salt and freshly milled black pepper

5 heaped tbsp parsley, finely chopped

1 tbsp single cream

1 tbsp lemon juice

DIRECTIONS

• Put the milk in a saucepan then simply add the flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy

• Turn the heat down to its lowest possible setting and let the sauce cook very gently

for 5 minutes to take the raw taste out of the flour, stirring from time to time

• To serve the sauce, add the chopped parsley, cream and lemon juice, taste and check for seasoning, then serve in a warm jug

Bread sauceINGREDIENTS

1 large onion

18 cloves

1 whole nutmeg, grated

1 bay leaf

8 peppercorns

1 pint milk

Salt and pepper

300g fresh white breadcrumbs

50g butter

2 tbsp double cream

DIRECTIONS

• Cut the onion in half and stick the cloves in it. Place the onion, studded with cloves, plus the nutmeg, bay leaf and peppercorns in a saucepan, together with the milk. Add the salt and pepper then bring everything up to boiling point

• Take off the heat, cover the pan and leave in a warm place for the milk to infuse for 2 hours or more. When you’re ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them to one side

• Stir the breadcrumbs into the milk and add 1oz (28g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have thickened the sauce – about 15 minutes

• Add the clove-studded onion, bay leaf and peppercorns back to the pan and leave in a warm place until the sauce is needed. Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning

Bubble and squeakThis dish can be made from whatever you have left over from your Christmas dinner. The ideal veg to include are the carrots and parsnips, roast potatoes, Brussels sprouts and onions – these are all smashed up together while they’re being fried off with some vegetable oil in a large non-stick frying pan.



06 - MARCH 2013XX - SUMMER 2014


06 - MARCH 2013XX 06 XX 06 - SUMMER 2014MARCH 2013SUMMER 2014MARCH 2013

F or time immemorial, mulled wine has been part and parcel of the great Christmas tradition. Like mince pies, Christmas pudding and

roast turkey, it has become intrinsically linked with December 25, cementing its reputation as a real winter warmer.

Today, the steaming blend of heated wine and aromatic spices continues to be enjoyed all around the world for its tart, fruity and full-bodied flavour. Here, we look at the history of this beloved beverage, how it came to be so revered as a Noël favourite and offer some tasty tips and a fabulous recipe for you to try at home…

A SHORT HISTORY OF MULLED WINEThe timeline of this hearty drink dates back to Roman antiquity, when it first came to prominence through legionnaires, who introduced wine, viticulture and recipes to neighbouring countries as they conquered and traded throughout Europe.

It wasn’t until the 14th century that the drink gained its name, when the word ‘mulled’ (today meaning to warm and add spices) was derived from the Old English term ‘muddled’, which is thought to have originally referred to a way of saving wine that was about to spoil.

In medieval England, a common form was known as Hippocras; allegedly, it took its name from the ancient Greek physician and father of medicine, Hippocrates, who made remedies using wine as a base, with its earliest records originating from the Forme of Cury cookbook, compiled around AD 139O.

DICKENS POPULARISES THE CHRISTMAS DRINKOf course, mulled wine has long been synonymous with Christmas and is imbibed as a traditional festive tipple the world over. This tradition didn’t catch on until the 19th century, however, when it was made a part of our literary culture and heritage.

Writers like Jonathan Swift and Homer had already referenced the drink in their works, but with the publication of Charles Dickens’ beloved classic, A Christmas Carol, in 1843, it became a true seasonal refreshment.

Towards the end of the book, a reformed Ebenezer Scrooge proclaims to the bewildered Bob Cratchit, “…we will discuss your affairs this very afternoon over a bowl of Smoking Bishop, Bob!” Smoking Bishop (a traditional form of mulled wine, so named on account of its

purple colour and steaming temperature) has since become interchangeable with the festive season and a firm favourite of mulled wine drinkers everywhere.

TIPS ON CHOOSING YOUR WINEAll mulled wine recipes begin with dry red wine, which is fortified with brandy, port or cordial. Common spices are subsequently added, the most typical being cinnamon, cloves and nutmeg, as well as anise, allspice and vanilla.

Since the process of mulling disguises a

AS THE COLDER NIGHTS DRAW IN, THERE’S ONE FESTIVE BEVERAGE THAT NEVER FAILS TO WARM THE COCKLES AND TAKE THE CHILL OUT OF YOUR BONES. JOIN US AS WE RAISE A GLASS TO MULLED WINE AND CELEBRATE THIS CHERISHED YULETIDE DRINK

A Winter’s Tale

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MARCH 2013 - 00SPRING 2014 - XX

lot of the nuances of the wine’s flavour, it’s important not to go for anything too delicate in taste; instead, try using bigger, bolder and full-bodied options like Syrah or Malbec. Mulling is also an effective way of using up the dregs of any wines you’ve bought and aren’t keen on, so you can easily put them to good use by turning your leftovers into a delicious and warming alternative.

While red wine is generally a cheaper option, some people prefer to use white, in which case an aromatic variation like Riesling, Muscat or Chenin Blanc are all flavoursome choices.

MULLED WINE AROUND THE WORLDMost countries have their own versions of the drink that go by different names and include unique additions to their recipes.

Glühwein (roughly translated as ‘glow-wine’ from the hot irons once used for mulling) is a popular drink in Germany, Austria and the region of Alsace in France. It’s made using heated red wine spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and sometimes vanilla pods. Often enjoyed ‘mit Schuss’ (‘with a shot’), it can be combined with rum or other spirits and is sometimes made using fruit wines such as blueberry or cherry instead of traditional grape.

In places like Norway, Denmark and Sweden, meanwhile, mulled wine is known as Glögg. Cardamom, ginger and bitter orange are key ingredients to this Nordic alternative, while optional stronger spirits like vodka or brandy can also be included.

For some delicious mulled wine this Christmas, make sure you visit your nearest Whiting & Hammond pub. For more information head to www.whitingandhammond.co.uk/whiting-and-hammond-wine


Read on for a delicious mulled wine recipe to try at home…

INGREDIENTS

• 2 clementines• 1 lemon• 1 lime• 2OOg caster sugar• 6 whole cloves• 1 stick cinnamon• 3 fresh bay leaves• 1 whole nutmeg, for grating• 1 vanilla pod, halved lengthways• 2 star anise• 2 bottles good quality red wine

DIRECTIONS

Peel large sections of peel from your clementines, lemon and lime using a peeler. Put the sugar in a large saucepan over a medium heat, add the peel and squeeze in the clementine juice. Add the cloves, cinnamon, bay leaves and about 1 grated nutmeg. Add the halved vanilla pod and stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has dissolved and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a thick syrup. You need to do this before adding the remaining red wine so that you don’t burn off the alcohol.

When your syrup is ready, turn the heat down and add the star anise and the rest of the wine. Gently heat the wine for around 5 minutes and serve when it’s warm.

Enjoy!


MARCH 2013 - 00SPRING 2014MARCH 2013SPRING 2014MARCH 2013 - SPRING 2014 - - - - - XX00XX00

lot of the nuances of the wine’s flavour, it’s important not to go for anything too delicate in taste; instead, try using bigger, bolder and full-bodied options like Syrah or Malbec. Mulling is also an effective way of using up the dregs of any wines you’ve bought and aren’t keen on, so you can easily put them to good use by turning your leftovers into a delicious and warming alternative.

While red wine is generally a cheaper option, some people prefer to use white, in which case an aromatic variation like Riesling, Muscat or Chenin Blanc are all flavoursome choices.

MULLED WINE AROUND THE WORLDMost countries have their own versions of the drink that go by different names and include unique additions to their recipes.

Glühwein (roughly translated as ‘glow-wine’ from the hot irons once used for mulling) is a popular drink in Germany, Austria and the region of Alsace in France. It’s made using heated red wine spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and sometimes vanilla pods. Often enjoyed ‘mit Schuss’ (‘with a shot’), it can be combined with rum or other spirits and is sometimes made using fruit wines such as blueberry or cherry instead of traditional grape.

In places like Norway, Denmark and Sweden, meanwhile, mulled wine is known as Glögg. Cardamom, ginger and bitter orange are key ingredients to this Nordic alternative, while optional stronger spirits like vodka or brandy can also be included.

For some delicious mulled wine this Christmas, make sure you visit your nearest Whiting & Hammond pub. For more information head to www.whitingandhammond.co.uk/whiting-and-hammond-wine


Read on for a delicious mulled wine recipe to try at home…Read on for a delicious mulled wine recipe to try at home…Read on for a delicious mulled

INGREDIENTS

• 2 clementines• 1 lemon• 1 lime• 2OOg caster sugar• 6 whole cloves• 1 stick cinnamon• 3 fresh bay leaves• 1 whole nutmeg, for grating• 1 vanilla pod, halved lengthways• 2 star anise• 2 bottles good quality red wine

DIRECTIONS

Peel large sections of peel from your clementines, lemon and lime using a peeler. Put the sugar in a large saucepan over a medium heat, add the peel and squeeze in the clementine juice. Add the cloves, cinnamon, bay leaves and about 1 grated nutmeg. Add the halved vanilla pod and stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has dissolved and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a thick syrup. You need to do this before adding the remaining red wine so that you don’t burn off the alcohol.

When your syrup is ready, turn the heat down and add the star anise and the rest of the wine. Gently heat the wine for around 5 minutes and serve when it’s warm.

Enjoy!

W&H_Iss7_Winter14_WineJourneys.indd 3 16/10/2014 11:58

http://www.whitingandhammond.co.uk/whiting-and-hammond-wine



http://www.drinkaware.co.uk

THE ROLL OF HONOUR

NEW AWARDS 2014WINNER, KENT INDEPENDENT TRADERS AWARDS:

Best Professional Business Owner (Brian Whiting), Best Independent Pubs and Tourism and Hospitality Business of the Year

RUNNER-UP, KENT INDEPENDENT TRADERS AWARDS:

Growth Award

SHORTLISTED, SEVENOAKS BUSINESS AWARDS:

Customer Choice and Best New Business (The Kings Head)

WINNER, CATERER BEST EMPLOYER AWARDS:

Best Small Group Pubs and Bars Employer

KENT EXCELLENCE IN BUSINESS AWARDS (KEiBA):

Tourism and Hospitality Business of the Year

WINNER, MORNING ADVERTISER TOP 5O GASTRO PUBS: Business Innovation of the Year (Gastro magazine)

We’ve won our fair share of accolades for our outstanding food, customer service and Great British pub tradition.

Here are just some of the awards that have beenbestowed on us over the years…

ROLL OF HONOUR

W&H_Iss7_Winter14_Awards.indd 2 16/10/2014 11:59

PREVIOUS AWARDSHIGHLY COMMENDED: Publican Food and Drink Awards 2O13,

Best Food Offering (company)

WINNER, WEST KENT BUSINESS EXCELLENCE AWARDS 2O11: West Kent Business of the Year and Best Growing Business (company)

RUNNER-UP, WEST KENT BUSINESS EXCELLENCE AWARDS 2O11: Customer Care and Service (company)

WINNER, MORNING ADVERTISER ‘MA25O’ 2O11: Best Food OfferFINALIST, MORNING ADVERTISER ‘MA25O’ 2O11: Best New Site

SHORTLISTED, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: Best Unbranded Food Offer (company)

Brian Whiting became a Council member of the Associationof Licenced Multiple Retailers (ALMR), 2O1O

WINNER, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Food Pub Company of the Year

WINNER, WEST KENT BUSINESS EXCELLENCE AWARDS 2OO9: Customer Service (company)

FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Food Champion of the Year (Operations Manager Darren Somerton – second year running)

FINALIST, MORNING ADVERTISER TOP 15O AWARDS 2OO9: Best Food Offer (second year running)

FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Multiple Operator of the Year

FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO8: Food Pub Company of the Year and Food Champion of the Year (Operations Manager Darren Somerton)

RUNNER-UP, WEST KENT BUSINESS EXCELLENCE AWARDS 2OO8: Best Growing Business

HIGHLY COMMENDED, MORNING ADVERTISER TOP 1OO AWARDS 2OO8: Best Food Offer

THE CHASER INNSHIPBOURNE, KENT

WINNER, LONDON 24 FOOD AND DRINK AWARDS 2O1O: Best Gastro Pub

FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2O1O: Sunday Lunch Pub of the Year

FINALIST, TASTE OF KENT AWARDS 2O1O: Kent’s Best Pub (third year running)

FINALIST, TASTE OF KENT AWARDS 2OO9: Kent’s Best Pub (second year running)

FINALIST, TASTE OF KENT AWARDS 2OO8: Kent’s Best Pub

WINNER, PUBLICAN FOOD AND DRINK AWARDS 2OO8: Sunday Lunch Pub of the Year

RUNNER-UP, TASTE OF KENT AWARDS 2OO8: Kent’s Best Pub

WINNER: Invicta Radio Pub of the Year 2OO6

WINNER: Greene King Southern Pub of the Year 2OO5

THE LITTLE BROWN JUGCHIDDINGSTONE CAUSEWAY, KENT

WINNER, KENT LIFE AND KENT ON SUNDAY FOOD AND DRINK AWARDS 2O13: Best Family Dining

FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Food Pub of the Year and Barman of the Year (Assistant Manager Todd Fleetwood)

THE MARK CROSS INNMARK CROSS, EAST SUSSEX

FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2O1O: British Food Pub of the Year, Barman of the Year

(Deputy Manager Paul Roser) and Customer Service Pub of the Year

FINALIST, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Sunday Lunch Pub of the Year

WINNER, PUBLICAN FOOD AND DRINK AWARDS 2OO9: Customer Service Pub of the Year

WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO8:

South East Food Pub of the Year

FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO8:

Food Pub of the Year

THE FARM @ FRIDAY STREETEASTBOURNE, EAST SUSSEX

HIGHLY COMMENDED, BEAUTIFUL SOUTH AWARDS 2O13: Tourism Pub of the Year

FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: Managed Pub of the Year

WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: South East Managed Pub of the Year

WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO9: South East Managed Pub of the Year

FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2OO9: Managed Pub of the Year

THE CRICKETERS INNMEOPHAM, KENT

WINNER, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: South East Food Pub of the Year

FINALIST, MORNING ADVERTISER GREAT BRITISH PUB AWARDS 2O11: Food Pub of the Year

STANMER HOUSE BRIGHTON, EAST SUSSEX

FINALIST, EAT OUT AWARDS 2O13: New Concept of the Year

THE KINGS HEAD SEVENOAKS, KENT

FINALIST, SEVENOAKS BUSINESS AWARDS 2O14: Customer Choice and Best New Business

AWARDS

TO READ ABOUT OUR LATEST AWARDS AND NOMINATIONS, KEEP AN EYE OUT ON WWW.WHITINGANDHAMMOND.CO.UK, LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND

W&H_Iss7_Winter14_Awards.indd 3 16/10/2014 12:01

60 - WINTER 2014

WHO WOULDN’T LOVE SOME KITCHEN GOODIES IN THEIR STOCKING? TO GIVE YOU INSPIRATION ON WHAT TO BUY YOUR FAMILY AND FRIENDS THIS CHRISTMAS, WE’VE TEAMED UP WITH MULTIPLE AWARD-WINNING TUNBRIDGE

WELLS COOKWARE SPECIALISTS TREVOR MOTTRAM, WHO TALK US THROUGH A SELECTION OF THEIR FAVOURITE FOODIE GIFTS, WHILE BRIAN WHITING SHARES HIS THOUGHTS ON EACH ITEM

JURA ENA MICRO 9 ONE-TOUCH – £845Jura can proudly present the world’s smallest automatic one-touch coffee

machine. The ENA Micro 9 offers the perfect marriage of form and function – it’s ultra-compact, easy to use, looks great and has the versatility to produce coffee that will exhilarate even the most discerning aficionado.

imple to operate while catering to a wide range of specialties he world s smallest one-touch automatic cappuccino machine ntuitive, straightforward operation eight ad ustable dual spout for optimal pouring depth to 1 mm ispenses latte macchiato, cappuccino, caf cr me, espresso and more roma preservation mechanism keeps coffee beans fresh ave energy by taking advantage of numerous incorporated energy efficiency

class A features

KITCHEN CRAFT HAND-RAISED PORK PIE DOLLY – FROM £9.99

ade from traditional hard beech wood, this pork pie dolly is ideal for use when making traditional hand-raised pies with a hot water crust, or as a decoration.

vailable in medium and large si es.

ROBERT WELCH SIGNATURE CARVING SET – £7O

With its curved blade, the carving knife is designed for cutting fi ne, delicate slices in a single stroke, while the carving fork is ideal for holding meat, poultry and fi sh steady. Fully forged from German steel, with a full tang for extra strength, signature knives are gift boxed and have a lifetime guarantee.

PEUGEOT SALT AND PEPPER MILLS – FROM £34.99

ong before they were making cars, eugeot were designing salt and pepper mills. heir history began in the 19th century with the manufacturing of items such as pepper and coffee grinders more than 1 years later,

eugeot grinders still set the standard in the kitchens of the greatest chefs. What s more, all of the eugeot grinding mechanisms have a lifetime guarantee.

LONDON POTTERY PEBBLE TEAPOT – FROM £2O

avid irch designed these teapots to evoke thoughts of the smooth, sea-softened pebbles that we all love to fi nd on the beach. llustrated in speckled white and slate blue, they come with a stainless steel lid and fi lter and will make ideal gifts. ther colours available.

Eat, Drink and be MerryCHRISTMAS GIFT GUIDE

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“A fantastic bean to cup machine! You can’t get fresher coffee, which is defi nitely one of my passions in life.”

“Perfect for tackling a Sunday roast with dad carving at the table.”

“Admittedly expensive, but no one likes cooking with blunt knives! An investment for life!”

“Absolutely essential if you want to give your pork pie that professional look.”

W&H_Iss7_Winter14_TrevorMotram.indd 2 16/10/2014 12:03

WINTER 2014 - 61

THE NEW GEFU SPIRALFIX – £39.95This is the indispensable kitchen tool for every vegetable fan.

It conjures up delicious veggie spirals in no time at all, turning carrots, courgettes, cucumbers, radishes, beets and even potatoes into culinary eye catchers on every plate. Using it is simple, quick and safe; just open the folding lid, adjust the wheel to set the desired width of cut and place the vegetables in the box. Next, close the lid, turn the crank and the spirals will fall into the sealable storage container.

our different widths of cut for creative recipes etachable non-slip storage container plashguard lid with detachable drive unit for easy cleaning ishwasher-safe etachable non-slip holding container for safe standing

GLOBAL SEVEN-PIECE KNIFE BLOCK SET – £399o kick-start the th anniversary celebrations of lobal nives,

we’ve released some special edition knives, knife blocks and knife sets. his seven-piece block contains a cm fluted cooking knife, 1cm carving

knife, cm bread knife, 1 cm vegetable chopper, 1 cm flexible utility knife, 9cm paring knife, 11cm utility knife and a large block with four spare holes a great set for any keen cook!

EMMA BRIDGEWATER ROBIN MUG – £19.95nd so this is hristmas a classic from mma ridgewater s

pottery in toke. mma s husband atthew does all the drawings for the range of birds and this is a lovely present for ornithologists, gardeners or indeed anyone for Christmas.

CHARLES VIANCIN WINTERBERRY SILICON LIDS – FROM £2.5Oicrowave-safe silicone material allows uick cooking, steaming

and reheating. The lids are safe at high temperatures and help prevent stovetop spills and retain steam during cooking by creating an air and watertight seal around any rounded surface.

o find out more about some terrific gifts available at revor ottram, head to their store at - 1 he antiles, unbridge Wells, ent .

lternatively, call 1 9 91 , visit www.trevormottram.co.uk or email: [email protected]

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“Ideal for keeping the microwave clean when reheating yummy leftovers.”

“Very pretty if you’re feeling extravagant over Christmas!”

“Very nice teapot that looks just like a large pebble – the clue is in the name!”

“Classy condiments with some lovely history. Who knew Peugeot were doing this before they started building cars!”

“A really nice tool for impressing your friends with elaborately cut vegetables. This works well for salads.”

Cookshop and Housewares Association Independent Retailer of the Year

W&H_Iss7_Winter14_TrevorMotram.indd 3 16/10/2014 12:18

http://www.trevormottram.co.uk


64 - SUMMER 201464 - SUMMER 2014

A STANMER ROMANCE

W&H_Iss7_Winter14_Weddings.indd 2 16/10/2014 12:20

SUMMER 2014 - 65

Every wedding at our Stanmer House venue in Brighton is special, but this time we had an extra reason to celebrate. We catch up with our very own Executive Chef, James Palmer-Rosser, and his

wife Autumn to hear about how they met at W&H and tied the knot with us in JulyPHOTOGRAPHY BY NPHOTOGRAPHY

STANMER - WEDDINGS

TELL US ABOUT YOURSELVES

James: I was born in East Croydon

and raised in Hampshire until I was

nine years old, when my family upped

sticks and moved to Tunbridge Wells.

I’ve been in the catering industry since

I was 12, washing up after school on

the weekdays and over the weekends.

At 14 I was promoted to a commis chef

and have been cooking ever since. I’m

now the Executive Chef for Whiting &

Hammond, which includes developing

all areas of menu production, overseeing

the expansion of our kitchen teams and

building relationships with suppliers.

Autumn: I was born in Southampton

before moving to Kent when I was

eight. Having recently graduated from

the University of Kent with a degree in

Business and Marketing, I am currently

working for my family’s timber frame

construction company, The Homes

Factory, as Sales and Marketing Manager.

HOW DID YOU FIRST MEET?

James: Autumn was a part-time

waitress at The Chaser in Shipbourne

while she was taking a year out after

completing her A-levels. I had recently

been moved from The Little Brown Jug

in Chiddingstone Causeway to take

over as Head Chef at The Chaser and it

wasn’t long until we both realised that

we shared so much in common. With

our mutual interest in good food and

conversation, I found the courage to ask

Autumn out on a date!

WHAT WAS THE PROPOSAL LIKE?

Autumn: James took me up to London

to watch Chicago in the West End and

we had dinner in a pizzeria not too far

from the theatre. It was a perfect way to

spend a Wednesday.

As I thought it was time for us to make

tracks back home before we missed the

last train, James waved for a taxi and

gave the driver a piece of paper, which

he pulled out of his wallet. I knew then

that something strange was going on

– without asking, the taxi driver drove

off and, before we knew it, rather than

pulling up outside Charing Cross train

station, we approached London Euston.

We paid the taxi driver and James led me

to a bank of lockers where he pulled out

two bags full of luggage. It was then that

I was told we were off on the Caledonian

sleeper train to Edinburgh.

The hotel we stayed in was called The

Witchery and was situated right outside

Edinburgh Castle. We decided to take a

walk before lunch around the castle itself;

we were standing by the famous One

o’clock Gun among the other tourists,

absorbing the view from over the castle

walls of Edinburgh city. I looked around

to see that James was down on one knee

with the most beautiful diamond ring in

his hand and the rest is history!

AND THE BIG DAY?

James: It was amazing and everything

we both wished for. Having all of our

family and friends in one place, eating,

drinking and enjoying the sunshine was

incredible and at such a beautiful venue.

Our theme was British peaches and

cream, which was carried through the

decorations, all handmade by Autumn

and her sister, Tilly.

We had some huge balloons for the

photographs, which were great fun and we

got some fantastic photos with them. In

all, around 100 people joined us and stayed

through to the evening when we had Ashton

Miranda and the Stanmer House band play all

of our favourite songs.

The food was incredible, with afternoon tea

canapés and chocolate strawberries, as well as

Pimm’s, cocktails and pink lemonade to drink.

The weather was great come one o’clock and

the sun shone all day; it was the fairy tale we

had worked and saved so hard for.

“

“

It was amazing and everything we both

wished for


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p64.indd 2 15/10/2014 17:07

WHERE DID YOU GO FOR YOUR HONEYMOON?We travelled to Mauritius a week after the

wedding and were there for a fortnight.

It was a great place with white beaches

and crystal blue waters. We walked with

lions and cheetahs, had candlelit dinners

on the beach and hired a private speedboat

for the day with a lobster barbecue on

a deserted island. It was a fantastic and

romantic experience full of memories we

will treasure forever.

To find out more about our wedding services,

visit www.stanmerhouse.co.uk, email

[email protected] or phone

01273 680 400

Alternatively, keep up to date by liking us at

www.facebook.com/StanmerHouse or

following us on Twitter @StanmerHouse

SUPPLIERS

Dress: Vera Wang Dinah from Browns Bride (£4,700) plus Jenny Packham headpiece (£380)

Cake: Sada Ray at Flutterby Bakery, Brighton

Catering: Stanmer House

Photography: Nicky and Jodie at NPhotography, Maidstone

Music: Ashton Miranda, Stanmer House Band

Flowers: Blooming Perfect,Groombridge

Suits: Bespoke ties and pocket squares from Critchon Tailors, Cheshire

STANMER - WEDDINGS





New Year’s Eve To mark the end of another great year and the start of 2015, we’ll be celebrating in true W&H

style with a host of mouth-watering menus at each of our restaurants. From appetising starters to indulgent desserts, here’s just a taste of what to expect from our seven venues on the big night

THE LITTLE BROWN JUGCHIDDINGSTONE CAUSEWAY, KENT

StartersFish assiette

Smoked halibut, pan-seared king scallop, smoked mackerel and horseradish pâté, dill pancake, marinated fennel and cucumber salad

Fig and goat’s cheese parfaitGriotte cherries, sticky kirsch reduction, warm rye bread

MainsRoasted guinea fowl

Pulled guinea fowl leg, cranberry and spinach Pithivier, garlic mash, sautéed sprouts and chestnuts, redcurrant and game sauce

Red pepper ravioliSun blushed tomato and chilli cream sauce, watercress

and rocket pesto, Parmesan crisp

DessertsPecan pie

Rum and raisin ice cream, rum caramel poached pear

Twice baked cheese sou� éParmesan cheese straws, port reduction

Tea and co� ee and a glass of bubbly at midnight

www.thelittlebrownjug.co.ukwww.facebook.com/littlebrown.jug.52

@LittleBrownJug1

THE CHASER INNSHIPBOURNE, KENT

StartersRoasted butternut squash, apple and chestnut soup

Homemade bread

Duck rillettesSmoked duck breast, candied cherries,

cherry purée and hazelnut purée

MainsIndividual Aberdeen Angus beef and Shiraz pie

Roasted turned potatoes, red wine sauce

Caramelised onion, mushroom and Gruyère cheese tartHassleback potatoes, white wine and thyme cream sauce

DessertsSalted caramel, chocolate and banana tart

Rum syrup

Cherry gâteau cheesecakeChampagne soaked sponge, sweet cream

Cheese and port boards available on request

www.thechaser.co.ukwww.facebook.com/� eChaserInn

@thechaserinn

THE FARM @ FRIDAY STREETEASTBOURNE, EAST SUSSEX

StartersSalade de ‘Fruit de Mer’

Squid, mussels, cray� sh and octopus

Wild mushroom, ricotta and baby spinach ravioliCep cream

MainsBraised shin of beef

Bone marrow risotto ‘Milanese’

Roasted sweet potato, aubergine, cumin and red onion Wellington Puy lentils and rocket

DessertsBurnt lemon curd tart with lemon mascarpone

Orange crème caramel with St Clement’s shortbreadTea and co� ee served with petit fours

www.farmfridaystreet.comwww.facebook.com/farm.fridaystreet

@farmfridayst

THE CRICKETERS INNMEOPHAM, KENT

StartersTimbale of Brixton crab

Pickled beets, dill and lemon dressing

Honey glazed pork bellyGrain mustard pomme purée, sautéed Clonakilty black pudding

MainsEast coast lemon sole � llets

Creamed potato, salsify, sautéed red chard, cep cream

Pan-seared breast of chickenChampagne mousse, Parmentier potatoes, sautéed spinach,

ragout of wild mushrooms and tarragon jus

DessertsStrawberry and red berry iced parfait

Homemade shortbread

Glazed blood orange tartRaspberry sorbet

Tea and co� ee with homemade petit fours and a glass of bubbly at midnight


@Cricketers_Inn

W&H_Iss7_Winter14_NYE_Menu.indd 2 16/10/2014 14:35




http://www.facebook.com/





For full menus, prices and booking information visit www.whitingandhammond.co.uk

Stay up to date by liking us on Facebook at www.facebook.com/whitingandhammond

or following us on Twitter @Whiting_Hammond

THE KINGS HEADSEVENOAKS, KENT

StartersNew England clam chowderSweetcorn and chervil fritter

Beetroot gnocchi with sautéed samphireWarm goat’s cheese pearls, � g balsamic dressing

MainsPan roasted � llet of brill

Risotto Nero served with sauce antiboise and calamari

Red onion ‘tarte Tatin’Tomato compote, con� t garlic, chargrilled baby vegetables,

chestnut beignet

DessertsSticky clementine cake

Candied pistachios, pomegranate, homemade blood orange sorbetPassion fruit cheesecake

Mango gel, coconut and crème fraîche ice cream



@Kings_Head_BG

STANMER HOUSEBRIGHTON, EAST SUSSEX

StartersWild rabbit

Chestnut and mushroom mosaic, baby onion compôte, toasted brioche and wild thyme dressing

Mulled wine poached pearCharred Crottin cheese served with a micro herb salad

and smoked walnut dressing

MainsPan seared � llet of cod

Con� t shallot, sautéed spinach served with a vanilla and mussel beurre blanc

Tru� ed corn coriander thyme polenta cakeRoasted aubergine, sweet potato, air-dried tomato and a black bean salsa

DessertsTrio of crème brûlée

Honey and lavender, white chocolate and pistachio and peach and cardamom

Sticky ginger cakeStem ginger and to� ee sauce with cinnamon ice cream

Tea and co� eeIf you’re booking your New Year’s Eve at Stanmer House, you’ll need to bring

your � nest fancy dress as we’ll be hosting a spectacular masquerade ball! It promises to be a memorable night that you won’t want to miss!


@StanmerHouse

THE MARK CROSS INN MARK CROSS, EAST SUSSEX

StartersButternut squash and � re-roasted red pepper soupToasted pumpkin seeds, malted butter, artisan bread

Braised ham hock ballotineHome smoked chicken, Savoy cabbage, caraway wafer, sauce gribiche

MainsRoast Chart Farm venison loin

Chestnut and vanilla purée, Cheltenham beetroots, honeyed parsnips, cranberry jus

Open ravioli of Jerusalem artichokes and chivesPoached purple chokes, rocket and Parmesan salad, mustard dressing

Desserts‘Split lemon meringue pie’

Lemon balm panna cotta, crumbled meringue, curd, fresh raspberries

Dark chocolate moussePistachio brownie, poached cranberries, milk ice cream


www.themarkcross.co.ukwww.facebook.com/� eMarkCross

@� eMarkCross

at

W&H_Iss7_Winter14_NYE_Menu.indd 3 16/10/2014 14:36









Working closely with our chefs and selling his wares exclusively to the catering industry, David Coomber has made a name for himself with

The Really Wild Meat Company, becoming a unique supplier of quality game around Kent and Sussex. We speak to him about the history of game shooting

and the many benefits of this noble tradition

Take a Walkon the Wild Side

W&H_Iss7_Winter14_MeetTheSupplier.indd 2 16/10/2014 13:04

SUMMER 2014 - 7 AUTUMN 2014 - 65 3

WHAT’S THE BACKGROUND OF GAME SHOOTING IN THE UK?It started in the 17th century when it was known as ‘fl ying shooting’ or ‘wing shooting’. Initially, birds were shot perching and then shooters progressed to shooting them in fl ight. It’s thought that this sport became popular with the return of Charles II from exile in France. The sport has altered over the years with the progression of more accurate fi rearms and shotguns and subsequently with different cartridges. Red deer and roe are native to the UK, but it’s still debatable whether the Normans or the Romans brought fallow deer over, which is now the most common shot meat for the table.

HOW DID YOU FIRST GET INTO THE TRADITION?I grew up in Sussex, where my grandfather taught me to shoot rabbits, pigeon and young rooks to make rook pie, as well as how to fi sh the local streams and tickle trout. By the age of 14 I was so fascinated with supplying our family with food for the table that getting into game shooting was a natural progression from my teenage years. This led to shooting later in Europe and America, where I spent time working and learning from many other shooters.

TELL US ABOUT YOUR WORK WITH WHITING & HAMMONDA friend of mine who used to dine at The Little Brown Jug in Chiddingstone Causeway suggested I introduce myself to the chef, who at the time was James Palmer-Rosser, now Whiting & Hammond’s Executive Head Chef. We struck up an immediate friendship because of our love of cooking and game. My produce adds provenance, high quality and a wide variety of fresh local game to the table.

IN WHAT WAYS DOES GAME SHOOTING AID THE LOCAL ENVIRONMENT AND ECONOMY?To rear game birds, the woodland, grassland, heaths and moorland have to be managed. Without this, partridge, pheasant, grouse, guinea fowl and wild deer would not survive. The need for land management provides jobs for local people, as does the rearing of birds. Farmers are needed to provide corn for feed. Shoots bring money into the local economy by providing shoot days for visiting guns, who in turn need accommodation and food. Being seasonal, game shooting encourages people to buy local, seasonal produce to accompany the meat.

WHY ARE KENT AND SUSSEX GOOD PARTS OF THE COUNTRY FOR THIS SPORT?Firstly, temperate climate, which is very suitable for the breeding and rearing of game birds, both farmed and wild. The food source is also of great quality, good grassland, forest and woodland, all of which is necessary for wild game to survive.

ARE MEASURES TAKEN TO ENSURE IT REMAINS A SUSTAINABLE AND HUMANE PRACTICE?There’s very tight legislation in the UK over the use of fi rearms. In order to have a rifl e and to shoot deer, the fi rearms department will do extensive checks to ensure that the stalker has the right equipment, qualifi cations and knowledge to safely stalk and dispatch deer. Land owners require stalkers to have correct qualifi cations and insurance to obtain shooting rights. Pheasant and bird shooting cartridges are specifi c to the type of game being shot i.e. the size of shot and weight of powder to optimise a clean kill. Ducks are shot with non-lead to avoid contamination of waterways. All in all, the greatest of care is taken to achieve and maintain humane killing of game.

GIVE US A FLAVOUR OF SOME OF THE MORE POPULAR GAME DISHESGame shooting is mostly a winter sport, with the exception of pigeon and rabbit, which can be shot all year. The meat lends itself to the winter vegetable, with casseroles and stews making very hearty, warming food that’s essential in the colder climate. Game is a very healthy meat, as the animals are all fussy about what they eat; only fresh food without any antibiotics, chemicals or hormones. There are no animal substitutes, just healthy seeds and grass. Venison is particularly low in fat and cholesterol.

WHAT DOES THE FUTURE HOLD FOR THE GAME INDUSTRY?In the UK we used to export a lot of our game, but with promotion from TV chefs, it has become very popular and readily available to everyone at an affordable price. The future is looking bright and the saying in the industry now is ‘game for all’.

W&H_Iss7_Winter14_MeetTheSupplier.indd 3 16/10/2014 13:07

70 - WINTER 2014

p70.indd 2 15/10/2014 17:08

WINTER 2014 - 71

Appetite for Change

FOR OVER A DECADE THE BRIGHTON & HOVE FOOD PARTNERSHIP HAS BEEN BRINGING FOOD TO THE FOREFRONT, OFFERING GUIDANCE AND ADVICE AND

LAUNCHING CAMPAIGNS TO PROMOTE HEALTHY EATING, COOKING AND LIVING ACROSS THE COUNTRY. WE FIND OUT HOW THIS WORTHY CAUSE IS SHINING

A LIGHT ON WHAT WE EAT

p

W&H_Iss7_Winter14_FoodieHeroes.indd 3 16/10/2014 13:09

72 - WINTER 2014

Whether it’s the eclectic range

of shops, thriving music

scene or iconic Lanes, the

city of Brighton & Hove is renowned for

championing the alternative, challenging

the norm and doing things a little

differently. The same can certainly be

said for its food culture, which, due in no

small part to the Brighton & Hove Food

Partnership, has come to play an essential

role in the city’s identity and ethos.

Starting life in 2003, the not-for-profit

organisation has grown from unfunded,

volunteer-run roots to become a hub for

information and inspiration. Working

with a range of partners across Brighton

& Hove, it helps people learn to cook, eat

a healthy diet, waste less and grow their

own. Today, the Partnership collaborates

with local businesses, residents, community

groups and statutory agencies to make a

difference in how people look at what they

eat, as Communications Officer Roberta

Emmott explains.

“We help link up all the bits of food

work going on and champion the

citywide food strategy called Spade to

Spoon,” she says. “We want to show how

a focus on food can help achieve many

of our city’s social, health, economic and

environmental priorities.”

Indeed, Brighton & Hove was the first

city in the UK to take a strategic approach

to food issues in 2006, collaborating

with the experienced consultancy

organisation, Food Matters. With ‘Spade

to Spoon: Digging Deeper’, a second

policy launched in 2012, the Partnership

aims to work towards a healthier, more

sustainable food system that addresses

health inequalities, reduces poverty,

supports local businesses and reduces

the environmental impact of how we

produce, consume and dispose of food.

“Our work involves asking and listening

to what communities want and including

residents and stakeholders as we design

and deliver projects,” Roberta continues.

“Brighton & Hove has a long history of

community activism and we use food

as a way to actively engage diverse

communities and focus our work in

deprived areas.”

An abundance of programmes and

services have already been introduced,

including cookery courses, healthy eating

workshops, advice on food poverty and

weight management programmes for

adults and families. While these might

sound like daunting prospects, Roberta

insists that a fun and inviting approach is

essential to their success.

“We serve it up with a smile,” she says.

“Yes, the problems associated with our food

system are huge and very serious, but we

know that change can happen and that

there is a lot that has and can be achieved.

People aren’t motivated by scare stories

and pressure and we think a positive

tone is what people need to be inspired to

take small actions. Whether it’s visiting

a community garden, trying a seasonal

recipe, learning how to store food better

or understanding food labels, these things

will make you feel good!”

““

“The Partnership has already made a signifi cant

impact on food awareness at both local and national levels”


FOOD HEROES

WINTER 2014 - 73

Now in its 11th year and with

several awards under its belt (including

accolades from the National Lottery

Local Food Awards), the Partnership

is seen as a leader in its field. With a

joined-up approach to food work, it has

inspired other cities to follow suit as

food partnerships have emerged across

the country in areas like Bournemouth,

Greenwich and Hackney, as well as

Lambeth, Peterborough and Portsmouth.

“We’ve just joined the Sustainable Food

Cities network, which will help link us

with other places, share challenges and

explore practical solutions in all aspects of

sustainable food,” Roberta adds.

With such an insatiable hunger

for promoting good food practice, the

Partnership has already made a significant

impact on awareness at both local and

national levels. But, as Roberta concludes,

there’s still a long way to go and plenty of

work left to do.

“A new three-year funded project called

Sharing the Harvest has just begun,” she

says. “It aims to help more vulnerable

people benefit from gardening and will

continue to campaign on child obesity,

food poverty and food waste; complex

problems that aren’t going to go away.

We welcome people to join as free

members in order to keep up to date and

engaged with food news, projects, events,

seasonal recipes and activities.”

As the old saying goes, you are what you

eat, and if this charity’s work is anything

to go by, the future of our food culture is

looking to be in tiptop shape.

To find out more about how you can get

actively involved with the Brighton & Hove

Food Partnership, go to:

www.bhfood.org.uk/join

Brighton & Hove Food Partnership

Brighthelm Centre,

North Road,

Brighton BN1 1YD

01273 431 700

www.bhfood.org.uk

“

“

“We help link up all the bits of food work going on and champion the citywide food strategy called Spade

to Spoon”

You are what you eatHERE ARE SIX HELPFUL TIPS FROM THE BRIGHTON & HOVE

FOOD PARTNERSHIP ON HOW TO ACHIEVE A HEALTHIER AND TASTIER LIFESTYLE

BUY FOOD – purchasing the best food

you can afford benefi ts your health, helps

to solve environmental problems and

supports thriving local communities.

COOK AND EAT – cooking for yourself,

friends and family is extremely satisfying

and will benefi t your budget and health.

REDUCE FOOD WASTE – meal planning,

portion sizes and food storage are easy

ways to help tackle food waste and save up

to £50 a month on your bills.

COMPOST – making your own compost

reduces the need for commercial fertilisers,

while also promoting biological diversity in

urban environments.

GROW FOOD – from spending more

time outdoors to getting cheaper, better

food, growing your own is a great way

to reconnect with where your food

comes from.

MANAGE YOUR WEIGHT – the

Partnership’s Registered Dieticians

and Nutritionists run clinics and

programmes, offering evidence-based

advice and working with you to achieve

a healthier lifestyle.

∆

∆

∆

∆

∆

∆


http://www.bhfood.org.uk/join

http://www.bhfood.org.uk

74 - WINTER 2014

TO MARKET, TO MARKETFARMERS’ MARKETS

Whether you’re putting together a festive hamper or looking for that perfect gift to spoil your loved ones, now’s the time to get creative with your Christmas shopping at one of the many food and crafts markets being held throughout Kent and Sussex. Here we present some of the

best for you to choose from over the coming months

TUNBRIDGE WELLS PANTILES FARMERS’ MARKETPerfect for stocking up on gifts and last-minute quality essentials, this monthly

two-day market focuses on both produce and crafts. On Saturdays the emphasis is on delicious local food and drink, while on Sundays you can shop for both food and artisan crafts youre sure to find great gift ideas at the ecember markets.

The Pantiles, Tunbridge Wells, Kent TN2 5QLOpening times: First and third weekend of every

month from 1Oam to 4pmwww.pantilestraders.co.uk

PENSHURST FARMERS’ MARKETNamed by The Times as one of the UK’s top 1O farmers’ markets, this popular event is held monthly and features more than 4O stalls in the beautiful setting of enshurst lace. n aturday ecember , there will be a special hristmas

market with lots of locally produced festive treats on offer.Penshurst Place car park, Penshurst, Tonbridge, Kent TN11 8DG

Opening times: First Saturday of every month from 9.3Oam to 12pmwww.penshurstplace.com

CHIDDINGSTONE CASTLE CHRISTMAS FAIRMince pies and mulled wine will be on offer to warm the cockles as you

browse the many stalls in the castle’s atmospheric rooms. What better way to find uni ue hristmas gifts and get into the festive spirit ou can even combine your shopping with an exploration of the historic stately home.

Chiddingstone Castle, Hill Hoath Road, Chiddingstone, Edenbridge, Kent TN8 7AD

Opening times: Saturday November 29 from 1Oam to 4pmwww.chiddingstonecastle.org.uk

BRIGHTON CHRISTMAS MARKETRunning right up to Christmas Eve, this German-style festive market is a great place

to enjoy a traditional taste of Christmas. Local and European producers sell tasty treats and present ideas from attractive huts. Choose from handcrafted gifts and

fine ewellery, while tucking into erman bratwurst, ruges cr pes and more.Churchill Square, Regency Road East, Brighton, East Sussex BN1 2RU

Opening times: Saturday November 1 to Wednesday December 24 See website for further details

W&H_Iss7_Winter14_Farmers Markets.indd 2 16/10/2014 13:13

http://www.pantilestraders.co.uk

http://www.penshurstplace.com

http://www.chiddingstonecastle.org.uk

WINTER 2014 - 75

TONBRIDGE FARMERS’ MARKETMost months, local chefs appear in the Market Kitchen to give tips and hints on how to get the best from the produce on offer. At the Christmas market on Sunday December 14, there will be a focus on festive drinks, so you can

indulge in a tipple or two while shopping for Christmas lunch.Sovereign Way Long Stay Car Park, Tonbridge, Kent TN9 1RG

Opening times: Second Sunday of every month from 9.3Oam to 1.3Opm

www.tonbridgefarmersmarket.co.uk

SHORNE CHRISTMAS FOOD, CRAFT AND GIFT FAIRThe long-established monthly craft fair adds gourmet goodies for the

Christmas event, so you can buy inspiring gifts and delicious delicacies that won’t be found on the high street. The organisers welcome small businesses,

so it s a good place to find artisan local producers.Shorne Village Hall, The Street, Shorne, Gravesend, Kent DA12 3EA

Opening times: Sunday December 14 from 1.3Opm to 5.3Opmwww.kentcraftfairs.co.uk

SHIPBOURNE FARMERS’ MARKETVoted the best farmers’ market in Kent four times, this event is a hit with

locals and visitors alike. Shoppers can discover a mix of local food, crafts and items for the home and garden. To ensure you never miss a bargain, our very own Chaser Inn next door offers the ‘Bank of Shipbourne’ where you can get

cash back on your credit and debit cards. St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PF

Opening times: Every Thursday from 9am to 11amwww.kfma.org.uk/Shipbourne

HILDENBOROUGH FARMERS’ MARKETLocated in the heart of Hildenborough, this Kent market boasts an average

of 22 stalls every week, selling wonderfully fresh, local food, as well as plants and crafts. The coffee hall is a great place to meet and mingle while enjoying

festive music from local school choirs.St Johns Church Centre, Foxbush, Hildenborough, Tonbridge, Kent TN11 9HT

Opening times: Every Tuesday from 9am to 11am (closed for two weeks after Christmas)www.hildenboroughfarmersmarket.co.uk

MEOPHAM FARMERS’ MARKETThe majority of produce sold here is sourced from within a 3O-mile radius of Meopham, so you can enjoy truly local food and drink. Along with staple

goods such as fish, meat, vegetables, eggs, wine and preserves, there are also seasonal foods to sample as they become available.

Meopham Fitness and Tennis Centre, Wrotham Road, Meopham, Kent DA13 OAH

Opening times: First Sunday of every month from 9am to 12pmwww.kfma.org.uk/Meopham

IGHTHAM MOTE FESTIVE FAIRThere’ll be inspiration for your own Christmas decorations when the National Trust unveils the 14th century house’s Victorian and 195Os-style adornments. Local producers will be selling their wares and there’ll be visits from Father

Christmas, an activity trail for children and festive music on the Sunday.Ightham Mote, Mote Road, Ivy Hatch, Sevenoaks, Kent TN15 ONT

Opening times: Saturday November 29 and Sunday November 3O from 11am to 3pm

www.nationaltrust.org.uk/ightham-mote

FARMERS’ MARKETS

Phot

ogra

phy b

y Lee

Wel

ls

W&H_Iss7_Winter14_Farmers Markets.indd 3 16/10/2014 13:15

http://www.kfma.org.uk/Shipbourne

http://www.kentcraftfairs.co.uk

http://www.tonbridgefarmersmarket.co.uk

http://www.hildenboroughfarmersmarket.co.uk

http://www.kfma.org.uk/Meopham

http://www.nationaltrust.org.uk/ightham-mote

Untitled-9 2 15/10/2014 16:39

AUTUMN 2014 - 45

TASTE OF SUCCESSTHE INTERNATIONAL BEER CHALLENGE 2O14 HAS AWARDED VAN BULCK BEERS IN

TUNBRIDGE WELLS A BRONZE MEDAL FOR TASTE FOR THEIR GLUTEN-FREE ORGANIC LAGER

M ore than 5OO beers from 3O countries entered the competition, which was judged by UK beer experts including retailers,

importers, publicans, brewers, writers and fl avour analysts, as well as highly experienced judges from continental Europe to give a comprehensive spread of tasting experience.

Brews were entered from such far-fl ung places as Brazil, Egypt, Mongolia and Bury St Edmunds. Each was tasted blind by the expert panel and medals were awarded to the exceptional entries. The trophy winners were announced at an awards evening at Dartmouth House in London’s Mayfair on September 8.

“The IBC is not an easy competition in which to win a medal of any colour,” says Chairman of the judges, Jeff Evans. ur judges are among themost demanding around, all of them experts from across the brewing industry. They don’t give medals away cheaply and so bronze and silver medals in the IBC, I believe, are worth much more than golds in other competitions.”

Van Bulck Beers Ltd85 High Street, Tunbridge Wells, Kent TN1 1XPO1892 5O6 953www.vanbulck-beers.be

“THE IBC IS NOT AN EASY COMPETITION IN WHICH TO WIN A MEDAL OF ANY COLOUR”

W&H_Iss7_Winter14_VanBulck.indd 3 16/10/2014 13:59

http://www.vanbulck-beers.be

IN SEARCH OF PERFECTIONExecutive Chef James Palmer-Rosser reveals the secrets behind one of our mainstay

dishes. This time we hear about the immensely popular half shoulder of lamb and include a recipe for you to try at home

78 - WINTER 2014

The half shoulder of lamb was a dish we had started on one of our original menus 11 years ago, back at

The Chaser in Shipbourne. It was a big success and, while it hasn’t been given the title of our signature dish, it’s certainly one that we all do the same across the Whiting & Hammond sites.

We started with the meat, working tirelessly with our butcher to ensure that the lamb we used wasn’t only local, but the best. We stipulated that we wanted a ‘wow’ factor and that the shoulders needed to be of a good size. Then we looked into the best ways of cooking this hunk of matured lamb and felt that granny knew best, cooking it slow and gentle with a lamb stock and a good bed of vegetables, red wine and fresh rosemary and thyme. There would really be no room for error.

The meat is cooked for four hours at a very low temperature, so the end result is a succulent, juicy piece of lamb falling off the bone. We also thought that we needed a little sweetness and decided that a mustard honey glaze would do just the right job; coating that with a blanket of herb crumb would not only add a texture element to the dish, but would also help bring out the avour of the herbs.As for the sauce, it was simply a case of using all the liquor and the juices the lamb was originally cooked in.

The vegetables change with the seasons, but the starch for the dish had to be a creamy kind. So, after much consideration, dauphinoise was a strong contender and suited us, our customers and the lamb perfectly. We looked into the right kind of potato needed and felt that Désirée potatoes had the right starch content to keep some kind of dignity while we cooked them in all that cream. The potatoes had to be thick cut and the cream had to be double. With lots of fresh garlic and Dijon mustard, we wanted to keep with the French tradition and top it all with a Gruyère cheese.

INGREDIENTS6 x ½ shoulders of lamb4OOg carrots, peeled25Og celery3OOg Spanish onions1 bulb garlic, sliced in half½ bunch rosemary½ bunch thyme

2 tbsp tomato purée3 pints beef or lamb stock

DIRECTIONS rown the lamb shoulders on all sides in a

hot frying pan, brush with your honey and mustard glaze, top with the herb crumb (see below) and set to one side. Roughly chop the carrots, celery and onions and fry in a tray big enough to fi t the shoulders of lamb dd the garlic and herbs and continue to

cook over a medium to high heat for 6 to 8 minutes. Stir in the tomato purée and sit the lamb shoulders on top. Pour enough stock into the tray to come ¾ of the way up the lamb lace a piece of baking parchment over the

top of the lamb and seal the whole tray with tin foil. Cook at 17O°C for around 3 hours or until you can easily pull the meat from the bone nce cooked, strain the cooking li uor and

reserve for the sauce (chill this in the fridge so the majority of the fat can be easily removed)

FOR THE SAUCE3 tbsp vegetable oil1 bulb garlic2 large Spanish onions½ bunch rosemary½ bunch thyme4 star anise12 juniper berries, crushed1 bottle red wine1 tbsp tomato puréeReserved cooking liquor from the lamb6 tbsp redcurrant jelly

DIRECTIONS eat the vegetable oil in a large saucepan,

add the roughly chopped garlic, onions, herbs, star anise and juniper berries and cook for 4 to 5 minutes on a high heat. Deglaze the pan with the red wine and reduce by dd the tomato pur e and the reserved

cooking liquor and reduce to a thin sauce. Strain the pan into another smaller pan, making sure to push all the flavour from the herbs and vegetables through the sieve. Add the redcurrant jelly and reduce until the sauce covers the back of a spoon

FOR THE HERB CRUMB1 Spanish onion, diced4 cloves garlic2OOml pomace oil½ bunch mint

½ bunch parsley2 sprigs rosemary125g rocket7OOg panko breadcrumbs

DIRECTIONS ry the onion and garlic until softened

then add to a food processor and blitz together with the pomace oil hop all of the herbs then add to the

food processor. When thoroughly blended, add the breadcrumbs 1OOg at a time until everything is combined

FOR THE DAUPHINOISE2 pints double cream6 sprigs thyme, picked8 cloves garlic, puréed3 tsp Dijon mustard2.5kg Désiré potatoes, thinly sliced25Og Gruyère cheese, grated

DIRECTIONS n a heavy bottomed pan add the cream,

thyme, garlic and Dijon and bring to the boil. Reduce the heat and add the potatoes. Cook until the potatoes start to soften and the cream has slightly thickened. Using a slotted spoon, transfer the mix to 6 small ovenproof dishes or 1 large one (depending on serving preference), fi lling to the top op with the cheese and cook for 1 to

minutes on 18O°C. To check that they are cooked, place a skewer or knife tip into the potatoes – there should be very little resistance

FOR THE HONEY AND MUSTARD GLAZE2 tbsp honey2 tbsp wholegrain mustard

DIRECTIONS imply heat the honey on the hob or in the

microwave until runny then mix in the mustard

TO SERVE our a good ladle of the lamb sauce on the

bottom of a plate and place one of your half shoulders of lamb directly on top – you can garnish with a sprig of deep-fried rosemary if you wish s the potatoes are very creamy, place the

6 small dishes or 1 large one directly onto the table. I like to add a jar of mint jelly to the table and an extra couple of jugs of gravy

ENJOY!

W&H_Iss7_Winter14_Perfection.indd 2 16/10/2014 13:19

PH

OTO

GR

AP

HY

BY

SA

M Y

AR

DLE

Y

OUR FOOD

BRAISED HALF SHOULDER OF PENSHURST LAMB

SERVES 6PREPARATION TIME: 1 ½ hours

COOKING TIME: 4 hours

W&H_Iss7_Winter14_Perfection.indd 3 16/10/2014 15:33

THE BIG FAREWELL

80 - WINTER 2014

It was with a heavy heart that we bid a fond goodbye to The Old Dunnings Mill in East Grinstead, but our final celebrations were held in true W&H style – after all, what better way to see it off than with a good old fashioned beer festival? The pub held its final event just weeks before we closed the doors,

which featured a fantastic line-up of beers and ciders, as well as face painting, live music and a hog roast for everyone to enjoy. It was an occasion of mixed emotions – joy at another brilliant turnout and fun-filled weekend, with speckles of sadness that this would be the last time!

PHOTOGRAPHY BY SARAH BOND

SOCIAL

W&H_Iss7_Winter14_Social.indd 2 16/10/2014 13:21

WINTER 2014 - 81

SOCIAL


Untitled-9 2 15/10/2014 16:40

WINTER 2014 - 83

SOCIAL

BRINGING HOME THE HARVESTAs festival season started coming to an end, The Mark Cross Inn slipped in one last outing down at The Pantiles Harvest Food Festival in Tunbridge

Wells in late September. From cheese and bacon turnovers to chorizo Scotch eggs, there were plenty of tasty treats on offer at the stall, while our very own Executive Chef, James Palmer-Rosser, got into the showbiz spirit by cooking up some equally appetising dishes on the live demonstration stage, accompanied by temporary Mark ross ous hef, atrick Hill. terrific day was had by foodies of all ages and we look forward to returning next year!

PHOTOGRAPHY BY SAM YARDLEY

James Palmer-Rosser and Patrick Hill


Untitled-9 2 15/10/2014 16:41

FOOD & DRINK APPS

APPY EATERGETTING THE KIDS INVOLVED IN FOOD IS A FUN AND EFFECTIVE WAY OF ENCOURAGING THEM TO EAT HEALTHIER, LEARN TO COOK AND UNDERSTAND MORE ABOUT WHAT THEY EAT. HERE’S OUR TAKE ON FIVE OF THE BEST APPS FOR COOKING WITH THE WHOLE FAMILY

WINTER 2014 - 85

FREEGreat British Chefs Kids - By Great British Chefs Ltd

If you’re running out

of ideas of how to

entertain the kids,

this will help get the

creative juices fl owing.

The Great British Chefs

have cooked up an app with more than

100 recipes that will keep the children

entertained for hours on end. From full-

blown meals like the ‘Pizza Hearts’ to

healthy snacks like the ‘Choux Caterpillar’,

the possibilities for tasty treats are endless.

LaLa Lunchbox - By LaLa Lunchbox, LLC

Designed

for both

children

and

parents,

this handy

planner

allows

fussy eaters to fi nd lunches

that will make everyone happy.

Children have the option to select

which items from each food group

they like, ensuring that a well-

balanced meal is created. This is

then turned into a shopping list,

followed by a selection of recipes

for the parents to use, making

wasted food a thing of the past.

the possibilities for tasty treats are endless.the possibilities for tasty treats are endless.

Hello Cupcake! - By Culinate, Inc.

This app is full of

simple, fun and creative

cupcake recipes

that any adult can

appreciate and designs

that children will love.

Each recipe is illustrated

and comes with an

ingredients list, step-by-step instructions,

video demonstrations and adorable

animations of a variety of characters.

Voiceovers provide useful hints when trying

out a host of colourful options, which are a joy

for the whole family to make and to eat.

Recipe, Menu & Cooking Planner - By Pepperplate Inc.

Taking the kids on the weekly shop is a great way

to get them actively interested in food. This easy-to-

use guide allows you to either download recipes, pick

them off the inbuilt recipe store, or even enter your

own. It then generates a shopping list for you every

week, so you can start eating healthier, homemade

meals with less fuss at the touch of a button.

FREE

Nicolas’ Garden - By AppMatrix Inc.

Here’s a healthy eating

app made by kids, for kids.

Created by nine-year-old

entrepreneur Nicolas

Come, it’s family friendly

and a breeze to navigate,

encouraging children from the age of fi ve

to 15 to get involved with healthy eating

and cooking. Through making shopping

lists, exploring different produce and trying

selected recipes at home, youngsters and

parents alike can discover how healthy eating

can be fun, inviting and engaging.

FREE

FREE FREE

W&H_Iss7_Winter14_Apps.indd 3 16/10/2014 13:26

GADGETS

PLANNING THE PERFECT DINNER PARTY CAN BE AN EXCITING BUT STRESSFUL EXPERIENCE. TO HELP YOU MAKE THE MOST OF YOUR FOODIE SOIRÉE, WE’VE PUT TOGETHER AN ASSORTMENT OF CUTTING-EDGE TOOLS AND BEAUTIFUL

KITCHENWARE THAT WILL GIVE THE WHOLE EVENING THAT ‘WOW’ FACTOR

GOURMET GADGETS & GIZMOS

LA CORNUE

CHÂTEAU GRAND PALAIS 180

If you’re looking for a cooker that will turn heads at your next gathering, then this gorgeous centrepiece will make your kitchen the talk of the town. The Grand Palais is the crown jewel of the renowned French La Cornue range, boasting two vaulted ovens (one gas, one electric), two large hotplates and two large solid brass burners on either side. The classic design is available in brushed stainless steel or beautiful porcelain enamel, while the unique vaulted ceiling creates natural heat convection, enveloping food with a constant temperature.

Available nationwide from £26,150 www.lacornue.com

86 - WINTER 2014

W&H_Iss7_Winter14_Gadgets.indd 2 16/10/2014 13:28

http://www.lacornue.com

WINTER 2014 - 87

ATELIER DU VIN L’ARTISTE VERTICAL LEVER

CORKSCREW£134 from www.amara.com

With its unique and modern shape, the Atelier du Vin L’Artiste is every budding sommelier s dream come true. t s designed to fi t any bottle s neck to open

your red, white or ros of choice uickly and effi ciently, while its sleek curves and enigmatic shape ensure easy handling for any occasion. Additionally, a stylish chrome fi nish makes it an ideal gift for wine lovers everywhere far

more than just a novelty gadget, this is an expertly crafted, functional tool that will have your guests applauding at the pop of every cork.

LAKELAND MULTICHEF£399.99 from www.lakeland.co.uk

Whether you’re chopping, grating, blending or mixing, this all-in-one appliance will make light work of your food prepping and cooking

needs for when your dinner guests arrive. ow you can make sauces and soups, steam pasta, mix pastry or even cook up a mouth-

watering stir fry all in one appliance, eliminating the fuss of excessive pots and pans or balancing tricky cooking times at the last minute.

t also comes with a cooking basket, steam accessory, mixing tool and heat-resistant spatula and will soon take pride of place on your

worktop for all to see.

SAGE BY HESTON BLUMENTHAL

SMART SCOOP ICE CREAM MAKER

£349.99 from www.houseoffraser.co.uk

When it comes to a show-stopping dessert, you can’t beat your own batch of homemade ice cream. porting a brushed metal fi nish, the

mart coop will keep your batch at the right consistency for up to three hours with a handy keep-cool function. here are 1 hardness settings included, from sorbet and frozen yoghurt to gelato and ice cream, plus an automatic sensor that lets you know when it s ready, so you can focus on entertaining friends and family while it does the

hard work for you.

SUB-ZERO WINE CABINET£11,250 from www.johnlewis.com

No dinner party would be complete without a quality bottle of wine, chilled at just the right temperature. Show off your collection in style with this eye-catching display case, which is made of stainless steel with a full-view glass door. oft lighting allows you to aunt up

to 1 of your pri e bottles under an attractive glow, laid out on 1 attractive cherry wood shelves. ouchpad controls make it easy to set the correct temperature and ideal humidity levels prevent corks from

drying out, so you can pour the perfect glass every time.

W&H_Iss7_Winter14_Gadgets.indd 3 16/10/2014 13:29

http://www.amara.com

http://www.lakeland.co.uk

http://www.houseoffraser.co.uk

http://www.johnlewis.com

WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS

CUSTOMER REVIEWS

YOUR

FEEDBACK

THANK YOU TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS. DON’T FORGET TO FOLLOW US ON TWITTER @WHITING_HAMMOND OR LIKE US ON

FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND

88 - WINTER 2014

@thechaserinnwww.facebook.com/TheChaserInn

THE CHASER INNShipbourne, Kent

“Lovely meal tonight, 1st time for us@thechaserinn. We’ll be back. Yummy Sticky Toffee Pud!”Javabean Café @JavabeanTW, Twitter

“Been here before so expectations were high...and The Chaser delivered. Superb food and excellent portions. The fi sh and chips were obscenely large but delicious. Happy days”Davefromdownunder, Trip Advisor

THE LITTLE BROWN JUGTHE LITTLE BROWN JUGTHE LITTLE BROWN JUGChiddingstone Causeway, Kent

THE MARK CROSS INN Mark Cross, East Sussex

THE FARM @ FRIDAY STTHE FARM @ FRIDAY STEastbourne, East Sussex

“@LittleBrownJug1 thank u so much for a lovely afternoon in one of your huts, great food & service #sundayfunday”Fabulous @KrispyKremexxx, Twitter

““Excellent atmosphere, service, menu choice and quality of the food. Have eaten here 3 times and not been disappointed”jvstNorthamptonshire, Trip Advisor

“@TheMarkCross @DavidWestbrooke had a great time again – always do! Thank you!”Lucy Westbrooke @LucyWestbrooke, Twitter

“Had an excellent lunch at this restaurant. Good menu with some unusual dishes that were well presented and delicious. Very good service and the staff made us feel very welcome and were most helpful. Would defi nitely visit again”Grahamcc, Trip Advisor

“Had put Beefeater in Eastbourne into the internet and it sent us here. It’s not been a Beefeater for years apparently, but looked very nice from outside. Good atmosphere, delicious food and very friendly and helpful staff.”Maria C, Trip Advisor

“Wow… I cannot fault our visit here at all. The waitresses were attentive and very friendly. The food was excellent and we all thoroughly enjoyed our meal! My only negative being paying £5 for a pint of Peroni…” Zoe N, Trip Advisor

@LittleBrownJug1www.facebook.com/littlebrown.jug.52

@TheMarkCrosswww.facebook.com/TheMarkCross

@farmfridaystwww.facebook.com/farm.fridaystreet

W&H_Iss7_Winter14_YourFeedback.indd 2 16/10/2014 13:30





WINTER 2014 - 89

THE CRICKETERS INNMeopham, Kent

THE KINGS HEADSevenoaks, Kent



As always, we’re thrilled to receive such positive reviews from our customers, but also appreciate any suggestions that can help us make your next visit even more memorable than the last. Here, we present some helpful tips on how to improve our overall service

FOOD FOR THOUGHT

The Cricketers Inn“Good, varied menu and good choice of wines to go with your meal, but £7-40 for an average Rioja is expensive and portions are very small and very expensive when compared to the competition – more a fashionable place to eat than somewhere to go when hungry. Staff were OK, but a bit young and inexperienced.”Tarrb 1, Trip Advisor

Stanmer House“Good food, live music (fi rst Sunday of the month) and a lovely building, but one bar with one till led to a 30-40-minute queue, which was ridiculous. They seemed well staffed, but the organisation was crazy... A few small, simple changes would make this a lovely experience, but as it was we probably spent half the time we would have done there, had the bar queuing not put us off. Next time we will take our own drinks (seriously!)”Adrian M, Trip Advisor

The Kings Head“Having eaten at The Cricketers in Meopham several times and once at The Kings Head, this visit was most disappointing. The atmosphere, service and ambience were excellent – we had the large and small fi sh, chips and peas. The batter on the fi sh was soft and stodgy and was either undercooked and/or the cooking oil was not hot enough. Our issues were accepted and advised to the kitchen.”Mike B, Trip Advisor

As always, we’re thrilled to receive such

“Just visited @StanmerHouse for the fi rst time ever for tea and cakey buns. ‘Twas lovely & it’s 15 mins from me… Could be a problem!”Natasha Bailie @natashabailie, Twitter

“We came here for an informal family celebration and it was everything we hoped for. The setting is very attractive, the food was excellent with generous portions and the service was friendly and attentive.”DayTripperNorthEast, Trip Advisor

“We enjoyed #SundayRoast at the @Kings_Head_BG. Their Triple Chocolate Brownie is delightful. Who else has been? #kentlife”The Best of Kent @KentSecrets

“Loved the interior, which felt very cosy and inviting. The menu was great – diffi cult to make a choice. Enjoyed the food. The service was very good and our waitress made a real effort to make us feel welcome.”RandMHerts, Trip Advisor

“We had a family lunch at The Cricketers and had a really great time, especially as the food and the service were of such a high standard. The restaurant staff all appeared to be very young, but were very attentive, polite and did everything they could to make us feel special. ”Dennis U, Trip Advisor

“The prices are very reasonable for the quality of food, which is freshly cooked and really tasty. There are many choices for vegetarians, which is refreshing for a pub/res-taurant menu. The staff were a credit to the restaurant, very friendly and effi cient. I will defi nitely return”DPKent, Trip Advisor

@StanmerHousewww.facebook.com/StanmerHouse

@Kings_Head_BGwww.facebook.com/kingsheadbg

@Cricketers_Innwww.facebook.com/cricketers.inn

W&H_Iss7_Winter14_YourFeedback.indd 3 16/10/2014 13:30




Untitled-9 2 15/10/2014 16:41

WINTER 2014 - 91

TWEET TO WIN!WHERE DO YOU READ YOUR COPY OF GASTRO?

It might be at home, on your lunch break or at the bar of your local W&H pub. Wherever it is, we want to hear from you! We’re giving one lucky reader the chance to win a delicious three-course meal for four (including two bottles of house wine for the table) at one of our award-winning pubs and restaurants – absolutely free!

To be in with a chance of winning this fantastic prize, worth up to £15O, all you have to do is post a ‘selfie’ of you reading Gastro magazine on the Twitter or Facebook page of your venue of choice and you’ll be automatically entered into the prize draw. The best selfie will be announced on the official Whiting & Hammond Twitter and Facebook pages, as well as in the next issue of Gastro. It’s that simple! So, get posing, following, liking and tweeting and you could be enjoying a complimentary

meal on us at a W&H pub near you! Closing date for entries is Friday January 2 2O15.

WHITING & HAMMONDwww.whitingandhammond.co.uk

www.facebook.com/whitingandhammond@Whiting_Hammond

THE CHASER INN(Shipbourne, Kent)

www.thechaser.co.ukwww.facebook.com/TheChaserInn

@thechaserinn

THE LITTLE BROWN JUG (Chiddingstone Causeway, Kent)

www.thelittlebrownjug.co.ukwww.facebook.com/littlebrown.jug.52

@LittleBrownJug1

THE MARK CROSS INN(Mark Cross, East Sussex)www.themarkcross.co.uk

www.facebook.com/TheMarkCross@TheMarkCross

THE FARM @ FRIDAY STREET (Eastbourne, East Sussex)www.farmfridaystreet.com

www.facebook.com/farm.fridaystreet@farmfridayst

THE CRICKETERS INN(Meopham, Kent)


@Cricketers_Inn

STANMER HOUSE(Brighton, East Sussex)


@StanmerHouse

THE KINGS HEAD(Sevenoaks, Kent)


@Kings_Head_BG

TO POST YOUR SELFIE ON YOUR NEAREST OR FAVOURITE VENUE’S SOCIAL MEDIA PAGE, SIMPLY FOLLOW US ON TWITTER, LIKE US ON FACEBOOK OR VISIT OUR WEBSITES:

NOT ON TWITTER OR FACEBOOK? NO PROBLEM – SIMPLY EMAIL YOUR SELFIE, ALONG WITH YOUR NAME, ADDRESS, CONTACT TELEPHONE NUMBER AND VENUE OF CHOICE TO [email protected]

TERMS AND CONDITIONShe winner will be tagged on acebook or witter or notified by email and Whiting ammonds decision is final. he pri e is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. nly one entry per person will be accepted.

nly one meal for four is available, which must be taken within three months of the winner being notified, excluding public holidays. f you are entering via email, venue preference must be stated in your correspondence. o cash pri e alternative will be offered. Winners may be asked to take part in publicity photos relating to the competition. erms and conditions apply. n the unlikely event that the pri e as stated above is not available, Whiting ammond reserves the right to offer a pri e of similar value.f you do not wish to be contacted in the future by Whiting ammond or any other affiliated brand, please send an email stating this to office whitingandhammond.co.uk with the sub ect line astro elfie ompetition. lternatively, state

this in written correspondence addressed to Whiting ammond, he ittle rown ug, hiddingstone auseway, onbridge, ent 11 .

GOOD LUCK AND WE LOOK FORWARD TO RECEIVING YOUR ENTRIES!

W&H_Iss7_Winter14_Competition.indd 3 16/10/2014 13:32


















Untitled-9 2 15/10/2014 16:42

RECRUITMENT

THE NEXT GENERATIONOF CHEFS

WINTER 2014 - 93

HERE AT WHITING & HAMMOND, WE’RE ALWAYS ON THE LOOKOUT FOR THE NEXT GENERATION OF GREAT CHEFS. WORKING CLOSELY WITH THE NATIONAL APPRENTICESHIP SERVICE AND EXPERIENCED LEADERSHIP AND MANAGEMENT SPECIALISTS, STRAIGHT A TRAINING, WE LAUNCHED OUR VERY OWN APPRENTICESHIP SCHEME IN 2O12, WHICH STRIVES

TO BRING FRESH YOUNG TALENT INTO OUR BUSINESS

O ur aim is to continuously have two apprentice chefs in each of our seven pubs and restaurants, where they

can gain a Level 2 Diploma in Professional Cookery and learn the essential skills they need to thrive in our industry. The first year was a resounding success, culminating in the presentation of a commemorative company award to each of the qualifiers.

On the job training is provided during a one-year contract, with no college or day releases necessary, and our budding chefs are given the opportunity to achieve the standards required to gain the qualification. The content is customised to our menus, so aspiring cooks will learn to make award-winning dishes, with potential to stay on once the year-long programme has been completed.

To begin their training, all apprentices attend a teambuilding day for a customised induction, where they can meet and get to know their fellow chefs and develop their

own support network. Now in its second year, the scheme has played host to some terrific inter-pub competitions, including 2O13’s Light Bite Challenge, which saw the winner’s dish featured on all the menus across the entire W&H group.

Apprentices are coached on the job by their Head Chef in each of the pubs, who work alongside the tutors of Straight A Training to provide the very best in industry guidance. In addition to kitchen support, we also promote our apprentices into more senior in-house, non-cookery roles, such as Hospitality Supervision and Front of House positions.

We are determined to see more youngsters move into and succeed in the catering industry and are dedicated to nurturing the professional and leadership potential of our apprentices. Their continuing support and development is invaluable to both our business and our industry as a whole, enabling us to look to the future and ensure

the hospitality trade remains an exciting, inviting and thriving environment for up and coming chefs.

“Bringing in young apprentices to our company is a key part of our talent development,” says W&H’s MD Brian Whiting. “By establishing our own apprenticeship scheme, we are able to customise the training to suit our style at the same time as creating a career pathway within our business. These apprentices are our next generation of chefs.”

If you’re under 25 years of age, have a passion for food and are interested in applying for the scheme then contact:

Mrs Terry Turner, HR Manager The Little Brown Jug Chiddingstone Causeway Tonbridge Kent TN11 8JJ or email your CV to [email protected]

W&H_Iss7_Winter14_Recruitment.indd 3 16/10/2014 13:33


94 - WINTER 2014

p94.indd 2 15/10/2014 17:10

WINTER 2014 - 95

SUPPLIERS LISTING

ADRIAN MECKLENBURGHwww.mecklenburghdrinksolutions.co.uk / 01622 769 760

ASPALL CYDER www.aspall.co.uk

BALDWINS TRAVEL01892 511 999 / [email protected]

BG BENTON www.bgbenton.co.uk / 01892 767 276

BRITVIC SOFT DRINKS LTD www.britvic.co.uk

CACTUS KITCHENSwww.cactuskitchens.co.uk / 020 7091 4800

COOPER BURNETT www.cooperburnett.com / 01892 515 022

CPL TRAININGwww.cpltraining.co.uk / 0151 650 6910

CURRYKITwww.currykit.com / 0844 474 4754

ELLIS OF RICHMOND www.ellisofrichmond.co.uk / 0208 744 5550

ENVIRONMENTAL CONTRACT SERVICES 0800 032 8545 / [email protected]

FENTON CHANDLERwww.fentonchandler.co.uk / 01252 851 726

FREEDRINKS – ZEOwww.drinkzeo.com / 0207 268 3015

FROBISHERS www.frobishers.com / 01392 825 333

FULLER’S www.fullers.co.uk / 020 8996 2000

GARY A. SARGEANT FCA www.gary-sargeant.co.uk / 01322 614 681

GREENE KINGwww.greeneking.co.uk / 01284 763 222

HAYWARDS BUTCHER www.haywardsbutchers.co.uk / 01732 355 611

HENRY PAUL FUNERALS www.henrypaulfunerals.co.uk / 01892 825 505

HR ADVISE MEwww.hradvise.me / 0844 225 4077

HT WHITE & CO. LTDwww.htwhite.com / 01323 720 161

I.A.HARRIS www.iaharris.co.uk / 0207 622 7687

KRIEDER www.krieder.com / 01892 619 721 / [email protected]

LAKELAND www.lakeland.co.uk / 01539 440 561

LARKINS www.facebook.com/larkinsbrewery / 01892 870 328

LOCH ASSOCIATESwww.lochassociates.co.uk / 01892 773 970

MOONS GREEN www.moonsgreen.co.uk / 01797 253 807

PENSHURST FINE FOODS 01892 664 044

POTTS LTD www.potts.ltd.uk / 01732 848 444

RUSBRIDGE www.rusbridgefamilybakery.co.uk / 01892 528 328

SALCOMBE DAIRYwww.salcombedairy.co.uk / 01732 851 523

SPIREwww.momentumorthopaedics.co.uk / 01892 741 140

STONEPITTS FARMwww.stonepitts.com / 01732 763 123

SHIPBOURNE FARMERS’ MARKET www.kfma.org.uk/shipbourne / 01732 833 976

THE GYM www.the-gym.co / 01892 548 700

THE ORIGINAL POP-UP FESTIVAL COMPANY www.popup-festival.co.uk / 0800 083 8368

THE WELLS ICE CREAM COMPANY www.thewellsicecreamcompany.webs.com / 07736 277 885

TREVOR MOTTRAM www.trevormottram.co.uk / 01892 538 915

TRINITY THEATRE www.trinitytheatre.net / 01892 678 678

VAN BULCK www.vanbulck-beers.be / O1892 5O6 953

VENNERS LTD www.venners.co.uk / 01279 620 820

ZONAL www.zonal.co.uk / 0131 477 8200

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

W&H_Iss7_Winter14_SuppliersListing.indd 97 16/10/2014 13:35

http://www.mecklenburghdrinksolutions.co.uk

http://www.aspall.co.uk


http://www.bgbenton.co.uk

http://www.britvic.co.uk

http://www.cactuskitchens.co.uk

http://www.cooperburnett.com

http://www.cpltraining.co.uk

http://www.currykit.com

http://www.ellisofrichmond.co.uk


http://www.fentonchandler.co.uk

http://www.drinkzeo.com

http://www.frobishers.com

http://www.fullers.co.uk

http://www.gary-sargeant.co.uk

http://www.greeneking.co.uk

http://www.haywardsbutchers.co.uk

http://www.henrypaulfunerals.co.uk

http://www.hradvise.me

http://www.htwhite.com

http://www.iaharris.co.uk

http://www.krieder.com


http://www.lakeland.co.uk

http://www.facebook.com/larkinsbrewery

http://www.lochassociates.co.uk

http://www.moonsgreen.co.uk

http://www.potts.ltd.uk

http://www.rusbridgefamilybakery.co.uk

http://www.salcombedairy.co.uk

http://www.momentumorthopaedics.co.uk

http://www.stonepitts.com

http://www.kfma.org.uk/shipbourne

http://www.the-gym.co

http://www.popup-festival.co.uk

http://www.thewellsicecreamcompany.webs.com

http://www.trevormottram.co.uk

http://www.trinitytheatre.net

http://www.vanbulck-beers.be

http://www.venners.co.uk

http://www.zonal.co.uk

Untitled-9 2 15/10/2014 16:42

LAST ORDERS

And so we’ve come to the endof another summer… As I sit here writing a few closing words for our latest edition,

I’m delighted to inform you that we’ve just won Best Employer in Hospitality 2O14 for Small Group Pubs and Bars at the Caterer Best Employer Awards. Not only did we win our category, but we were also named third best in the top 6O hospitality employers inthe country! As you can imagine, we’re ecstatic and humbled to have won sucha prestigious award.

I’m sure you’re starting to think about Christmas and there’s a lot in this issue to help you with ideas for what to buy and where to hold your festive celebrations. Don’t leave it too late to book your Christmas party or your New Year’s Eve event! You may also be interested to know that we’ve launched our Whiting & Hammond gift cards, which could make an ideal present for friends and family (see p.96 opposite).

I have to report what a fantastic time we had on Tax Equality Day on September 24. It was a great way of spreading the word on how unfair VAT is levied on this industry as opposed

to supermarkets. If you would like to find out more about Jaques Borels’ VAT Club, please visit www.vatclubjacquesborel.co.uk, which will give you some more insight into our plight.

The only sadness I have to report is losing The Old Dunnings Mill in East Grinstead (see p.9 for my letter outlining what happened). It’s with a heavy heart that we’ve lost and left this pub, but we will, without doubt, bounce back and be searching for a new site in the not too distant future. Feel free to let me know of any venues you think might suit our company. I’m sure we could come up with an excellent reward if the right place was to come along!

I really hope you’ve enjoyed our latest edition of Gastro; I think it’s our best yet. I will leave you all by wishing you a very Merry Christmas and a Happy New Year. I hope Father Christmas brings you everything you wished for.

I’m off to the pub! Cheers,

Brian Keeley Whiting MD

A WORD FROM

THE TOP

WINTER 2014 - 97

Phot

ogra

ph b

y Sam

Yar

dley

W&H_Iss7_Winter14_LastOrders.indd 3 16/10/2014 13:37

http://www.vatclubjacquesborel.co.uk

MAKING THAT BOOKING


with Whiting & Hammond...

98 - WINTER 2014

THE LITTLE BROWN JUG Chiddingstone Causeway,

Tonbridge, Kent TN11 8JJ

Managers: Janet Webb and Tyson Marshall

Head Chefs: Simon Haywood and Steve Ednie

Tel: 01892 870 318

Email: [email protected]

Website: www.thelittlebrownjug.co.uk

THE KINGS HEAD Westerham Road, Bessels Green,

Sevenoaks, Kent TN13 2QA

Manager: Paul Giles

Head Chef: Jonny Gain

Tel: 01732 452 081


Website: www.kingsheadbesselsgreen.co.uk

THE CRICKETERS INN Wrotham Road, Meopham,

Gravesend, Kent DA13 0QA

Manager: Scott Hawkes

Head Chef: Darren Collins

Tel: 01474 812 163


Website: www.thecricketersinn.co.uk

THE FARM @ FRIDAY STREET 15 Friday Street, Langney,

Eastbourne, East Sussex BN23 8AP

Manager: Paul Worman

Head Chef: Neil Parfi tt

Tel: 01323 766 049


Website: www.farmfridaystreet.com

STANMER HOUSE Stanmer Park, Brighton,

East Sussex BN1 9QA

Manager/Acting Head Chef: Simon McLoughlin

Events Manager: Rebecca Weller

Tel: 01273 680 400


Website: www.stanmerhouse.co.uk

THE CHASER INNStumble Hill, Shipbourne,

Tonbridge, Kent TN11 9PE

Manager: Craig White

Head Chef: Daniel Curtis

Tel: 01732 810 360


Website: www.thechaser.co.uk

THE MARK CROSS INNMark Cross,

Nr Tunbridge Wells,

East Sussex TN6 3NP

Manager: Kiran Shukla

Tel: 01892 852 423


Website: www.themarkcross.co.uk

W&H_Iss7_Winter14_Personal Contacts.indd 2 16/10/2014 13:38















Untitled-9 2 15/10/2014 16:42

Untitled-9 2 15/10/2014 16:20

gastro issue 7 winter 2014 magazine

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