gastro magazine autumn/winter 2013

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THE BOY WONDER

Britain’s youngest Head Chef, Luke Thomas, spills the beans

RECIPE FOR SUCCESS

PICK OF THE CROP

The chance to have your homemade dish

on our menu

TIME HONOURED CENTENARY

WINING AUSSIES

BIG SMOKE BREWERS

CLASSY COCKTAILS

Celebrating 100 years of Elizabeth David

We raise a glass to Fuller’s- the Pride of London

Gadgets that are causing a real stir

Our man mixes rugby and wine down under

This family’s been delivering fruit and veg for six decades

WHITING & HAMMOND’S

FREE MAGAZINE IS FOR YOU - OUR

CUSTOMERS

LOYALTY CARDUnwrap our gift to you

this Christmas

W&H_3_Aut/Win13_CoverSet.indd 1 08/10/2013 16:18


www.lakeland.co.uk/festivemagic

WELCOME

W elcome to your third issue of Gastro magazine, where we’ll be rounding off 2O13 in winter

warming style. The days might have grown shorter and the weather colder, but that doesn’t mean you can’t enjoy a top assortment of foodie goodies to see you through until spring.

To kick things off, we take you on a guided tour of the areas surrounding each of our pubs, including local attractions and landmarks that are defi nitely worth a visit. For our cover story, we speak to Luke Thomas, the 2O-year-old culinary prodigy who has been wowing patrons and critics alike as Britain’s youngest Head Chef.

As this issue will be covering December, we’ll be getting in the Christmas spirit with a number of festive features. Join our Executive Head Chef, James Moyle-Rosser, for a crash course on how to make your Yuletide celebrations go off without a hitch.

If you’ve had your fi ll of turkey and fancy something a bit different, head to p. 38 for a more alternative selection of festive food – here you’ll fi nd our complete Christmas menus (barring the bird) to peruse and indulge in.

Catch up with some of our team, who treat you to an inside look at W&H life. In this issue we speak to not one, but two of our staff members about how they fi ll their time both in and out of work, while Stanmer House Manager, Simon McLoughlin, selects his favourite dish from our menu.

For our suppliers’ features, we head to London to discover the stories of Fuller’s Brewery and fruit and veg purveyors, I.A. Harris & Son, while our wine journeys follow my unforgettable trip through the wine regions of Australia – rugby fans will be in for a treat, too...

If you’re planning a New Year’s Eve party, our selection of the best cocktail gadgets can be found on p. 8O, which are sure to cause a real stir on the big night. Our more tech savvy readers will be interested in our latest rundown of the best food and drink based smartphone apps, which will help you get the most out of your meals.

With renowned food writer Elizabeth David’s centenary in December, we commemorate her leafy legacy with a retrospective look at the impact she

made on our culinary scene and why she is still one of the most respected chefs of all time.

Finally, readers with cooking fl air and an eye for photography won’t want to miss this issue’s competitions, where you’ll be in with a chance of having your own original dish featured on our menus for a whole month! You’ll also be given a shot at securing a three-course meal for four at your choice of W&H venue on New Year’s Eve, absolutely free!

So, get the chestnuts roasting, the turkey basting and the red wine mulling as we serve up an extra special dollop of Gastro.

Cheers,

Brian Keeley Whiting MD

P.S. Head to p. 97 for my usual signoff and fi nal thoughts

What’ll it be, then?

AUTUMN / WINTER 2013 - 03

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Contents24 32

19

7006 - FRONT OF HOUSE

The latest news from our part of the world

09 - THE SEVEN WONDERS OF W&H

Take the tour of our venues’ surrounding areas

16 - EVENTS AT W&H

Big days to look forward to over the coming months

19 - ABOUT A BOY

Britain’s youngest Head Chef, Luke Thomas, on living the foodie dream

24 - MY FAVOURITE DISH

Stanmer House Manager takes his pick from our menu

28 - SUGAR AND SPICE

AND ALL THINGS NICE

Your guide to what’s in season from November to January

32 - THERE’S NO PLACE LIKE OZ

Brian Whiting enjoys wine and rugby down under

38 - AND NOW FOR

SOMETHING A LITTLE DIFFERENT...

Feast your eyes on our alternative Christmas menu options

41 - GOLF AT HEVER CASTLE

Your chance to win a £4OO membership

42 - ELIZABETH’S LEAFY LEGACY

Celebrating the life of renowned food writer, Elizabeth David

46 - THE BREWERY FROM

THE BIG SMOKE

Find out why Fuller’s Brewery is the pride of London

51 - LOYALTY REWARDS

We wish you a merry Christmas with our brand new points card

53 - MEET THE TEAM

Two staff members from The Farm @ Friday Street and The Mark Cross Inn share their W&H stories

Contents24 32

19

7006 - FRONT OF HOUSE

The latest news from our part of the world

09 - THE SEVEN WONDERS OF W&H

Take the tour of our venues’ surrounding areas

16 - EVENTS AT W&H

Big days to look forward to over the coming months

19 - ABOUT A BOY

Britain’s youngest Head Chef, Luke Thomas, on living the foodie dream

24 - MY FAVOURITE DISH

Stanmer House Manager takes his pick from our menu

28 - SUGAR AND SPICE

AND ALL THINGS NICE

Your guide to what’s in season from November to January

32 - THERE’S NO PLACE LIKE OZ

Brian Whiting enjoys wine and rugby down under

38 - AND NOW FOR

SOMETHING A LITTLE DIFFERENT...

Feast your eyes on our alternative Christmas menu options

41 - GOLF AT HEVER CASTLE

Your chance to win a £4OO membership

42 - ELIZABETH’S LEAFY LEGACY

Celebrating the life of renowned food writer, Elizabeth David

46 - THE BREWERY FROM

THE BIG SMOKE

Find out why Fuller’s Brewery is the pride of London

51 - LOYALTY REWARDS

We wish you a merry Christmas with our brand new points card

53 - MEET THE TEAM

Two staff members from The Farm @ Friday Street and The Mark Cross Inn share their W&H stories

04 - AUTUMN / WINTER 2013

W&H_3_Aut/Win13_Contents.indd 6 08/10/2013 17:35

54 - EASY LIKE A

CHRISTMAS MORNING

Our Executive Head Chef shows you how to manage the perfect festive meal with plenty of time to spare

58 - SEEING THE YEAR

OUT AT STANMER

Rounding off 2O13 with weddings, conferences and festive events at our grandest venue

60 - LIKE FATHER, LIKE SON

Fruit and veg suppliers, I.A. Harris & Son, keep it in the family

GASTRO

19

70 46

69

42

63 - TO MARKET, TO MARKET

Where to go for the best fairs and stalls in your area

64 - WELCOME TO THE WINE CLUB

Our vintage expert uncorks some top bottles

69 - RARING TO GO

River Meese Rare Breeds in Shropshire provide the prime cuts for our pubs

70 - SOCIAL PICTURES

Snapshots from our latest festivals and celebrations

79 - BON APPÉTIT

Embrace the food and drink you love on your smartphone

80 - SHAKEN AND STIRRED

You’ll be the life of the party with these cool cocktail gadgets

82 - HAPPY NEW YEAR FROM W&H

Eight pages of mouth watering menus to see in 2O14

90 - YOUR FEEDBACK

What you’ve been saying about our pubs and restaurants

93 - YOUR CHANCE TO WIN

Have your original recipe featured on our menu

95 - YOUR LOCAL NEEDS YOU

Find out what it takes to work with us

97 - A WORD FROM THE TOP

Brian Whiting talks Christmas, New Year and Tax Parity Day

98 - MAKING THAT BOOKING

All the names and numbers you’ll need for securing your table

Editor – Richard [email protected]

Deputy Editor – Frederick Lattyfl atty onemediauk co uk

Publishing Director – Nick [email protected]

Designer – Tim [email protected]

Designer – Xela [email protected]

Production Coordinator – Phil [email protected]

Commercial & Digital Marketing Manager Laura Plane

[email protected]

Commercial Manager – Clara [email protected]

ONE MEDIA AND CREATIVE UK LTDKenwood House, 1 Upper Grosvenor Road,

Tunbridge Wells, Kent TN1 2EL

01892 779 650 • www.one-media.co

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

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

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

material or the return of these materials whilst in transit.

Cover Photograph: Rick Barrett

54 - EASY LIKE A

CHRISTMAS MORNING

Our Executive Head Chef shows you how to manage the perfect festive meal with plenty of time to spare

58 - SEEING THE YEAR

OUT AT STANMER

Rounding off 2O13 with weddings, conferences and festive events at our grandest venue

60 - LIKE FATHER, LIKE SON

Fruit and veg suppliers, I.A. Harris & Son, keep it in the family

GASTRO

46

69

42

63 - TO MARKET, TO MARKET

Where to go for the best fairs and stalls in your area

64 - WELCOME TO THE WINE CLUB

Our vintage expert uncorks some top bottles

69 - RARING TO GO

River Meese Rare Breeds in Shropshire provide the prime cuts for our pubs

70 - SOCIAL PICTURES

Snapshots from our latest festivals and celebrations

79 - BON APPÉTIT

Embrace the food and drink you love on your smartphone

80 - SHAKEN AND STIRRED

You’ll be the life of the party with these cool cocktail gadgets

82 - HAPPY NEW YEAR FROM W&H

Eight pages of mouth watering menus to see in 2O14

90 - YOUR FEEDBACK

What you’ve been saying about our pubs and restaurants

93 - YOUR CHANCE TO WIN

Have your original recipe featured on our menu

95 - YOUR LOCAL NEEDS YOU

Find out what it takes to work with us

97 - A WORD FROM THE TOP

Brian Whiting talks Christmas, New Year and Tax Parity Day

98 - MAKING THAT BOOKING

All the names and numbers you’ll need for securing your table

Editor – Richard [email protected]

Deputy Editor – Frederick Lattyfl atty onemediauk co uk

Publishing Director – Nick [email protected]

Designer – Tim [email protected]

Designer – Xela [email protected]

Production Coordinator – Phil GloverProduction Coordinator – Phil GloverProduction [email protected]

Commercial & Digital Marketing ManagerLaura Plane

[email protected]

Commercial Manager – Clara Higgs-ProsserCommercial Manager – Clara Higgs-ProsserCommercial [email protected]

ONE MEDIA AND CREATIVE UK LTDKenwood House, 1 Upper Grosvenor Road,

Tunbridge Wells, Kent TN1 2EL

01892 779 650 • www.one-media.co

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

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

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

material or the return of these materials whilst in transit.

Cover Photograph: Rick Barrett


W&H_3_Aut/Win13_Contents.indd 7 08/10/2013 17:05

mailto:[email protected]








www.one-media.co

NEWS

BRINGING HOME THE HARVEST

At the time of going to print, we were in full swing for Love British Food Fortnight, which ran from September 21 to October 6. As you may have seen in our previous issue, we were collecting for local food bank charities to support communities less fortunate than ourselves. Thanks to everyone who participated and made a real difference to this great cause.

www.lovebritishfood.co.uk

MATCH OF THE DAY

On September 1O, staff from across W&H pulled together to take on the mighty Shipbourne Cricket Club in a good old fashioned game.

his was not the first time the two groups had got together for a friendly (but still very competitive) match the first was held over four years ago. Despite the less than fantastic weather we were dealt, a good game and afternoon was had by all, with a fantastic barbecue to round off the event.

www.shipbourne.play-cricket.com

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

THRILL OF THE CHASER

Throughout August we celebrated the company’s 1O-year anniversary and a decade of The Chaser Inn. Led by the fantastic Chaser Garden Party, it was a great way to celebrate, despite the poor weather, which did nothing to dampen our spirits. Old and new customers alike were treated to a fantastic range of live music, real ales, a hog roast and a barbecue – alongside a fantastic afternoon tea tent for that added garden party vibe. Thanks to all those who have supported us over the past 1O years and here’s to another 1O to come!

www.thechaser.co.uk


W&H_3_Aut/Win13_FrontOfHouse*.indd 2 08/10/2013 17:14

www.lovebritishfood.co.uk

www.thechaser.co.uk

www.shipbourne.play-cricket.com

AND THE WINNER IS...In our last issue, we offered readers the chance to win a meal for two at one of our venues by letting us know their thoughts on our pubs, food, wines and beers. The winner was a lady named Karen Nice from Brighton, who had lived up to her name with this rather flattering email

Dear Whiting & Hammond,

I am compelled to write to you to say what a fantastic experience my family and friends had with my father’s surprise 80th birthday celebrations at Stanmer House. The whole team couldn’t have been more helpful and accommodating throughout, making his special day go so smoothly. The table was laid out in a long oval shape with beautiful white linen tablecloths and chairs. The food, which was mouth watering, was displayed daintily; there was plenty of it and it was just delightful. The staff pampered to all our needs with great speed and the whole afternoon and evening will be remembered for a very long time to come. Thank you to everyone involved for making everything run so smoothly. Kind regards, Karen Nice

CONGRATULATIONS KAREN, WE’RE GLAD THE DAY WAS A SUCCESS AND HOPE YOU ENJOY YOUR COMPLIMENTARY MEAL

FAMILY FRIENDLY

We are pleased to announce that The Little Brown Jug in Chiddingstone Causeway has been named the ‘Best Family Pub’ in the south east at this year’s Publican Awards. Tyson Marshall (General Manager) and Alex Whelpton (Assistant Manager) were invited to The Hilton in London for the national finals. Although beaten to the national title, their achievement and hard work marks another restigious accolade for yson arshall said e’re incredibly pleased to have come away with the regional award for Best Family Pub. We’ve had an incredible summer and exceeded our own expectations of what was possible!” The venue has also made the final of the prestigious BT Sport Great British Pub Awards, again for Best Family Pub.

www.publicanawards.co.uk

NEWS


AULD LANG SYNEWith the festive season coming up, don’t forget to book your New Year’s Eve celebrations early! Why not let us do all the hard work, leaving you free to enjoy a fantastic evening of food, drink and dancing at any of our venues? Further information and menus can be found on p. 82 or online at

www.whitingandhammond.co.uk

ROUXING THE DAY

As proud supporters of local organisations, we are hosting a very special event at The Chaser in Shipbourne on October 17. To celebrate the 1Oth anniversary of Shipbourne Farmers’ Market, as well as to raise funds for a campaign to repair the church fabric and agricultural charities that it supports, acclaimed chefs Albert Roux and Michel Roux Jr. will be creating a memorable dinner for 15O people, using seasonal produce from the market. MD Brian Whiting was more than happy to donate The Chaser for the event, which will be run using a combination of Roux and Chaser staff, with the assistance of students from the local K College.

www.thechaser.co.uk

W&H_3_Aut/Win13_FrontOfHouse*.indd 3 08/10/2013 17:14


www.publicanawards.co.uk

www.thechaser.co.uk

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www.skinnersoftunbridgewells.co.uk

THE CHASER INN Location: Shipbourne, Kent

Opened: Summer 2003

Indoor covers: 149

Outdoor covers: 104

Ales: 5Staff: 48

Additional features: Three open

log fi res and one log burner

Fun fact: The only pub in Kent

to have its own currency in the

form of ‘Shipbourne Pounds’

From captivating Sussex landscapes to beautiful Kentish towns and villages, we have been blessed

with the backdrops against which we have set up our pubs and restaurants. We take you on a grand tour

of the seven locations we have come to call home over the past decade

Photography by Sam Yardley

OF WHITING & HAMMOND

THESevenWonders


The village of Shipbourne can

be found among the undulating

pastoral landscapes of West

Kent. Small streams from the

River Bourne fl ow through

this picturesque area, which is

steeped in history and tradition.

Shipbourne is surrounded by

thick woodland, along with the

equally charming fi elds that

are bordered by traditional

hedges and chestnut fencing.

Perhaps Shipbourne’s most

distinctive feature is The

Common (often referred to as

The Green by locals), which

is a large area of sprawling

grassland in the centre of the

community.

Set in a predominantly

agricultural landscape, the

village is a perfect example of a

delightful Kentish village; the

church, school and our own pub

make up an idyllic image that is

immediately inviting for visitors.

Shipbourne is conveniently

located between the popular

towns of Sevenoaks and

Tonbridge, so there are plenty

of local attractions to explore.

To get you started, why

not soak up some National

Trust heritage at Knole in

Sevenoaks, or lose yourself in

the historic Tonbridge Castle?

Formerly a 19th century

working farm oast house,

the Tonbridge Oast Theatre

puts on a variety of shows

throughout the year, while

Poult Wood Golf Centre is

one of the fi nest in the south

of England. Finally, the

Stag Theatre in Sevenoaks

showcases the very best

theatre, fi lm and live music all

year round.

W&H_2_Aut/Win13_Our Pubs*.indd 3 09/10/2013 16:26

THE OLD DUNNINGS MILLLocation: East Grinstead,

West Sussex

Opened: October 2004

Indoor covers: 150

Outdoor covers: 100

Ales: 4Staff: 30

Additional features: Original

working watermill next to a tranquil

stream in the pub’s garden

Fun fact: Voted by East Grinstead

locals to appear in the town’s version

of the Monopoly board game


Surrounded by an Area of

Outstanding Natural Beauty,

East Grinstead is set amid scenic

Sussex countryside that is just

waiting to be explored. Situated

on the doorstep of Ashdown

Forest, the area offers plenty

of winter walks and trails over

6,500 acres of heath land, as well

as some fantastic views of the

North and South Downs.

The River Medway fl ows

through the Weirwood

Reservoir, which lies on the

outskirts of the town. Here you

can enjoy a variety of water

based activities in the summer,

or simply take in the crisp,

enthralling scenery in the winter.

Throughout the year you can

also hitch a ride on the Bluebell

Railway. Sporting restored

steam locomotives, the tracks

stretch from Sheffi eld Park

to East Grinstead, making for

a memorable day out for the

whole family.

Further afi eld, Lingfi eld

Park Racecourse is a must visit

attraction for both horseracing

enthusiasts and anyone looking

to try something a bit different.

Visitors with green fi ngers

won’t want to miss Wakehurst

Place, which is home to an

impressive botanic garden and

the Millennium Seed Bank,

while Borde Hill Gardens,

High Beeches and the National

Trust’s Nymans are ideal for any

budding horticulturalist.

Just over 11 miles away,

meanwhile, is Hever Castle.

This 13th century monument

is surrounded by gardens,

autumnal parkland walks and

mazes, with special events taking

place throughout the year.


THE LITTLE BROWN JUG (Head Offi ce)

Location: Chiddingstone

Causeway, Kent

Opened: April 2006

Indoor covers: 155

Outdoor covers: 200+

Ales: 4Staff: 33

Additional features: Unique

‘hut’ facilities for outside dining

and a play area for children

Fun fact: Formerly known as

The Station on account of its

close proximity to Penshurst

railway station, directly opposite


Tucked away in the sleepy

Kentish countryside,

Chiddingstone Causeway lies

on the outskirts of Tonbridge

and offers all the character

you would expect from this

charming setting.

The village is just 2.5 miles

away from its neighbour,

Chiddingstone, where the

notable Chiddingstone Castle

can be found. An impressive

historic house with a rich

and fascinating heritage, this

monument houses a great deal

of ancient artefacts, including

Egyptian and Buddhist relics,

Japanese armour and Jacobean

paintings. The 35 acres of

grounds also feature beautiful

woodland and a stunning lake.

Penshurst Place and Gardens

is just as striking. A truly

romantic setting for a wedding,

the extensive house and 11

acres of walled gardens that

date back to the Elizabethan era

are often open for exploration.

For one of the most

celebrated bonfire nights in

the country, look no further

than Edenbridge, another

attractive Kentish town,

while over in Westerham,

the National Trust house of

Chartwell (formerly the home

of Sir Winston Churchill),

tells the story of the late

Prime Minister’s legacy.


THE MARK CROSS INNLocation: Mark Cross, East Sussex

Opened: September 2006

Indoor covers: 167

Outdoor covers: 150

Ales: 5Staff: 40-45

Additional features: Stunning

Sussex countryside views and an

outdoor play area for children

Fun fact: An extra staff member,

George the spider, frequently

resides on the cellar stairs – job

title unknown


In addition to the magnifi cent

Sussex vistas that can be enjoyed

from this pub’s outdoor area, Mark

Cross is a beautiful part of the

world that benefi ts from a mixture

of sprawling countryside and

interesting nearby attractions.

The village of Lamberhurst

is home to Scotney Castle,

where you can tie the knot,

indulge in a little afternoon

tea or simply enjoy a breezy

walk through the expansive

grounds. Ticehurst’s Pashley

Manor Gardens showcase some

of the most beautiful plants and

fl owers in the region and 14th

century Bodiam Castle near

Robertsbridge offers visitors a

glimpse of medieval history.

Similarly appealing is

Tunbridge Wells, which lays

claim to many attractions.

Undoubtedly its most famous

is The Pantiles, a charming

promenade at the bottom of

the town where independent

shops, pubs, cafés, restaurants

and traders create a vibrant

and bustling atmosphere. The

famous Chalybeate Spring

has also been a major tourist

attraction for centuries and is

well worth a visit.

Groombridge Place features

enchanting forests and award

winning gardens to get lost

in (be sure to take warm

clothing!), plus Sissinghurst

Castle and Gardens exudes

the spirit of former resident,

the poet, Vita Sackville-West.

Over in Burwash, Bateman’s

is the Jacobean home of late

author, Rudyard Kipling, while

Sheffi eld Park and Garden in

Uckfi eld boasts dramatic lakes

to gaze upon.



THE FARM @ FRIDAY STREET Location: Eastbourne,

East Sussex

Opened: December 2007

Indoor covers: 180

Outdoor covers: 84

Ales: 5Staff: 27

Additional features: A large

mezzanine, referred to as The

Gallery, which can fi t up to 50

guests for private functions and

celebrations

Fun fact: Previously a fully

functioning farm until the

early 1980s

As one of the UK’s most

popular seaside resorts,

Eastbourne is a beautiful place

to enjoy a seafront walk at any

time of year. From stunning

scenery to exhilarating

events, there’s loads to keep

you occupied. The renowned

Eastbourne Air Show is among

the town’s top attractions,

where the world-famous Red

Arrows wow spectators with

their aerobatic displays

every year.

For a great family day out,

Pevensey Castle is an ideal

setting for a long walk through

ancient ruins that date back

over 16 centuries (for lovers

of the paranormal, there are

annual ghost walks to be

enjoyed as well).

Captivating ocean views

from Beachy Head are not to

be missed and the Eastbourne

Miniature Steam Railway is

the town’s longest running

family attraction. The

Observatory Science Centre

at Herstmonceux Castle in

Hailsham, meanwhile, will

make for a grand day out.

There’s no better way

for avid ramblers to spend

an afternoon than at The

South Downs National Park.

Beginning at the foot of Beachy

Head, the South Downs Way

allows you to traverse stunning

coast and countryside,

whatever the weather, along a

90-mile ancient trail, either on

foot or by bike.

The Seven Sisters Country

Park, meanwhile, features

forest walks, family attractions

and the impressive Cuckmere

Haven Valley.


THE CRICKETERS INNLocation: Meopham, Kent

Opened: Summer 2010

Indoor covers: 110

Outdoor covers: 125

Ales: 5Staff: 46

Additional features: Large

York stone patio area to the

rear and additional patio area

overlooking the cricket green at

the front

Fun fact: Played a signifi cant

role in the birth of cricket in

the 1700s – the sport’s founding

fathers were known to have

visited the pub before, during

and after matches


Widely considered as the

birthplace of cricket, Meopham

is a large rural parish and the

longest village in England.

Our pub is named after

the centuries old sporting

tradition; cricket here dates

back to 1776 when the

Meopham Cricket Club was

offi cially founded. The Green,

where home matches are

played, is now owned by

the club, who are charged

with keeping it meticulously

maintained for the enjoyment

of the whole community.

Wine lovers will be keen to

pay a visit to Meopham Valley

Vineyards. This two hectare

Kentish winery grows a wide

variety of grapes, boasting

numerous awards in local,

national and international

competitions. Likewise, Formula

1 enthusiasts will no doubt

want to spin their wheels at

Brands Hatch in Longfi eld, the

UK’s best loved race circuit, or

you can head to the Maidstone

area for a tour around Leeds

Castle, which boasts a golf

course, falconry and stunning

wedding facilities.

For a delightfully old

fashioned shopping experience,

Gravesend Borough Market is

open six days a week. As one of

the longest running in England,

the indoor trading fair dates

back to 1268 and offers a wide

range of goods. An adjacent

outdoor market is also open

on Saturdays, making for an

ideal way to spend a leisurely

afternoon.


STANMER HOUSE Location: Stanmer Park,

Brighton, East Sussex

Opened: November 2011

Indoor covers: 400

Outdoor covers: 500

Ales: 3Staff: 35

Additional features: Two

ceremonial rooms, seven function

rooms, three restaurants and one

coffee shop – the only one of our

venues that offers wedding and

conference facilities

Fun fact: A Grade I listed

mansion dating back to 1722,

Stanmer was requisitioned

by the War Offi ce in 1942

as a means of providing the

Canadian Tank Regiment with

billets and live fi ring ranges


Our grandest venue to date is

set among the breathtaking

scenery of Stanmer Park in

Brighton. A Grade I listed

mansion on the northeast

outskirts of the town, its

idyllic nature reserve setting

is perfect for ramblers and dog

walkers, the stunning Sussex

views and countryside adding

a sense of serene majesty to

the place.

Brighton itself is a hub of

cultural delights. From the

sprawling lanes and eclectic

shops to the iconic pier that

stretches out to sea, you’ll

never be short of something

to see or do. Preston Manor

is decorated and furnished in

Edwardian style, with elegant

bedrooms and reception rooms

to take in, plus history buffs

won’t want to miss a visit to

the Royal Pavilion.

Theatre Royal is the place

to go if you’re a lover of the

stage and there is also a lively

nightlife, with plenty of pubs,

clubs and restaurants to

choose from. And of course,

foodies will love the Brighton

and Hove Food Festival, an

annual celebration of all things

culinary, complete with cooking

demonstrations and food tents.



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

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SPRING / SUMMER 2013 - 75AUTUMN / WINTER 2013 - 17

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

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www.sankeys.co.uk

SUMMER / WINTER 2013 - XX

ABOUT A BOYStill fresh out of his teens, Luke Thomas has been wowing the foodie world in recent years.

He has laid claim to two restaurants and a popup restaurant and been named Britain’s youngest Head Chef – all before turning 2O. We talk to the culinary wonder to hear about working with Heston, why he loves

Jamie and how he feels about that most coveted of foodie accolades, the Michelin star


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For most people, the transition from teenage adolescence to early adulthood is a time of UCAS applications, job interviews or finding oneself on an extended gap year. Then again, Luke Thomas isn’t most people. As the youngest Head Chef in Britain, he acquired his first restaurant at the age of 18 and has since gone on to oversee two more;

not bad for someone who just celebrated his 2Oth birthday.Born on October 2 1993 in Connah’s Quay, North Wales, Luke grew up among

the appetising smells of his mother’s and grandmother’s cooking, helping out in the kitchen and growing his own fruit and vegetables from a young age.

“It all started when I was three years old and I began cooking at home with my grandmother,” he explains. “In those days, she used to go to the butchers and the fishmongers when there were many more of those things around. She would go and buy her own vegetables and cook a different meal every day.”

An unquenchable appetite for good food quickly developed as Luke landed his first job at a local butchers at the age of 12. Balancing his school life with weekend, evening and holiday work at a number of prestigious venues, he spent his teenage years gaining invaluable experience at the likes of the Chester Grosvenor Hotel & Spa and Soughton Hall Hotel in Flintshire, North Wales, while watching a


“I THINK THAT THIS IS ONE GREAT INDUSTRY AND I’M

CONSTANTLY GETTING GREAT ADVICE FROM PEOPLE”

LUKE THOMAS



food revolution take place around him.“Food was just such a big part of my life from such an early stage and then the

era of TV chefs really kicked off with The Naked Chef and Gordon Ramsay. I just

grew a real love for cookery,” he says.This new wave of celebrity chefs didn’t do Luke’s career any harm, either;

he has worked alongside Heston Blumenthal at The Fat Duck, Thomas Keller at a French Laundry popup restaurant and Gary Rhodes at W1 in London. Rather than leaving him starstruck, however, he looks back on these experiences with a maturity and insight that makes it easy to see how he has come so far, so young.

“I think it was simply a case of getting to see different styles and levels of cookery, especially with different chefs who have a strong media presence,” he explains. “It’s interesting to see how their brand works. We all associate Heston with science and Gary Rhodes with British food and it’s really nice working with

those people and understanding their ethos about food, their food philosophy and seeing their passion and drive for food.”

Indeed, Luke’s own passion was fuelled in no small part by Jamie Oliver, who remains a strong in uence on his vision and aspirations.

“When you look at Jamie Oliver as a brand and a product, I think it’s so inspirational and very clever what he’s done,” says Luke of his culinary idol. “I love his books, I love his passion, I love the way he approaches everything. I just think a lot of people really look up to Jamie as a massive inspiration and he certainly inspires me in a big way.”

It was this shining example that gave Luke the motivation to open his own

restaurant at the tender age of 1 . Backed by amboyant ondon restaurateur, hotelier and nightclub owner, Mark Fuller, Luke’s Dining Room opened its doors in March 2O12, securing Luke’s title as the youngest Head Chef in the UK. The 45-seat establishment replaced what had been Sanctum on the Green in Cookham Dean, Berkshire; its typical dishes now include whitebait with Marie Rose sauce, crispy duck salad with pink grapefruit and soused red onion and roast scallops, mussel curry and fritters.

Not prepared to stop there, his second venture, Retro Feasts, opened in May 2O13. Located at 29 Old Burlington Street in London, this popup restaurant, which was due to open for si months, occupied the ground oor of uller s mbassy nightclub, inspired by childhood favourites with a contemporary twist.

He secured a hat trick this year with his latest project, Luke’s Broadway, a stylish British bistro in the heart of the Cotswolds, for which Luke teamed up with Puma Hotels. Seating up to 35 diners, it can be found in the distinguished Lygon Arms Hotel in Broadway, Worcestershire, serving fresh, local produce in a relaxed, traditional

setting. With such a strong sense of where he’s going, Luke nonetheless acknowledges the help he’s had along the way to realise his dreams.

“I think that this is one great industry and I’m constantly getting great advice from people,” he says. “I don’t necessarily always follow that advice, but I think it’s nice to listen to it, so that when you do take that big gamble, you’ve got that really solid advice in the back of your mind and it’s up to you whether you take the risk or not.”

One man who certainly knows a thing or two about taking gambles is Mark Fuller. As the financial backbone and driving force behind uke s ining oom and etro Feasts, Mark saw his protégé’s potential early on, taking Luke under his wing and forming a partnership that is showing no signs of slowing. Sporting leather jackets,

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riding motorbikes and rubbing shoulders with the likes of the Beckhams, Russell Brand and Prince Harry, Mark is every bit the rock star promoter, although Luke portrays their relationship as being much more down to Earth.

“Mark is one of my best friends,” he says. “He is such a great person to work with and we constantly say what fun we have doing it. It’s just a lifestyle now; I do what I do because I love doing it all the time and that’s the same as Mark. We very much share that

same enthusiasm and that same drive.”Having compared Luke to Marco Pierre White and

exchanged contracts without ever having tasted his food, Mark handed Luke the reins, allowing him to run Luke’s Dining Room and Retro Feasts as he saw fit. Adopting a managerial role in addition to his cooking duties, Luke became Chef Patron for all three establishments. No pressure there, then.

“You just deal with it and that is simply it. You get on with it. As it happens, you either ride on the back of the pressure and get as much out of it as you can, or you don’t rise to it and you just get on with what you do. It’s about having a balance of both.”

This pragmatic approach has stood Luke in good stead over the past couple of years, as he becomes more and more confident in his vision. ollowing a great degree of speculation from the national press as to whether he would acquire a Michelin star by the time hes 21, uke now insists that the food comes first, his

restaurants and business remaining his highest priority.“If Luke’s Dining Room got a Michelin star, that

would be fantastic. I would be so happy for the team and it would be a great achievement, but if we don’t, it’s not the end of the world. We’ve got a restaurant that does really well, we have great feedback and we’ve got lovely people who come and eat with us.”

Only time will tell if Luke’s journey takes in the food industry’s equivalent of an Oscar, but at the moment, it would seem that his priorities lie elsewhere. Having

signed a deal with Penguin to publish his currently untitled debut cookbook next May (“It’ll be called Luke’s something – I’m not sure what the something part is yet”), he’s looking forward to taking his team forward and doing what he does best.

“It’s all about getting the team to buy into what you do,” he says. “You surround yourself with good people, you look after them and you get them to buy into what you do, what you’re about, where you’re going and where you’re aspiring to be.”

It may still be early days in the grand scheme of things, but there’s no denying that the future looks bright for this ourishing young chef. ith his empire growing and his restaurants thriving, Luke Thomas has established himself as a culinary force to be reckoned with and is well on his way to becoming a household name. With a maturity and commitment to his craft beyond his years, it would seem that he has officially made the transition from boy to man.

LUKE THOMAS


U S A CH S A , HA U B A AS C, BUT IF WE DON’T,

IT’S NOT THE END OF THE WORLD”



“IT’S JUST A LIFESTYLE NOW; I DO WHAT I DO

BECAUSE I LOVE DOING IT ALL THE TIME”


DISHMy Favourite

For his top pick from the W&H menu,

Stanmer House Manager, Simon

McLoughlin, selects a sophisticated meal

that is sure to go down a treat at your

next dinner party. We hear from the man

himself about how you can try your hand

at making this fabulous choice at home

This dish came about when Bruce [Simmons,

Deputy Manager at Stanmer House] and I

were experimenting with cocktails for an up

and coming wedding that we had at the House.

We were both haggling (as we always do) over

what cocktails would marry well with certain

dishes, so I tasked him to come up with one that

could be eaten with a lamb dish. Let’s just say I

wasn’t prepared for his result – a chilli chocolate

Martini jus. I was most disconcerted.

It was a tough call, to be frank, especially with

the seasons being in somewhat of a transient

mood, but with the rich, full flavour of lamb, it

was a no-brainer and tasted absolutely delicious.

Lamb really benefits from a kiss of smoke

and fire like no other meat, since its higher fat

content keeps it moist and juicy; the meat soaks

up flavours like a sponge.

I think the contrasting colours, textures and

flavours of this dish marry well; I hope you

enjoy them as much as I enjoyed cooking them.

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Stanmer House’s Moroccan Spiced Rump of Lamb


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OUR FOOD


Stanmer House’s Moroccan Spiced Rump of Lamb

INGREDIENTS TO SERVE 4

Marinade for 24 hours

Preparation time: 30 mins

Cooking time: 15 mins

FOR THE MARINADE

4 rumps of lamb

2 cloves of garlic, grated

0.5g fresh coriander seeds

1 tbsp cumin seeds

1 tbsp fennel seeds

3 tbsp mixed spices

1 small dried chilli

0.13g mace, grated

2 tsp turmeric powder

3-4 cracked peppercorns

2 cinnamon sticks

2 cloves

Vegetable oil

FOR THE ISRAELI COUSCOUS

250g couscous

450ml chicken or vegetable stock

2 packs of spinach

4 tbsp toasted sesame seeds

1 tbsp ground nutmeg

2 cloves of garlic, grated

100ml sesame oil

3-4 pinches of saffron strand

FOR THE TZATZIKI

1 cucumber

Bunch of mint

1 tub of natural yoghurt

Half a lemon

FOR THE BURNT ONION PURÉE

3 Spanish onions (if you can’t get these, any

onions will do)

Single cream

FOR THE CHOCOLATE

MARTINI AND CHILLI JUS

Knorr bouillon

Splash of red wine

2 shots of Absolut pepper vodka (50ml)

2 1/2 shots of crème de cacao (100ml)

1 finely chopped bird’s eye chilli

FOR THE CHOCOLATE MARTINI (SERVES 4)

4 shots of Absolut pepper vodka (100ml)

6 shots of crème de cacao (150ml)

2 bird’s eye chillies, finely chopped

4 chillies for garnish

DIRECTIONS

Preheat the oven to 180°C

Step 1

For the marinade, heat up a frying pan,

adding the coriander seeds, cumin seeds,

cinnamon sticks, cloves and dried chilli. Allow

to toast for a few minutes. Place the toasted

spices in a pestle and mortar and grind to

a powder. Add in all the other ingredients

except the oil. Combine well. Next, mix half of

the herbs and spices in with the oil and season

with salt and pepper. The other half will be

used for your dry rub.

Step 2

Score the fat on the four rumps and work

your dry rub into the meat, ensuring that

you get the marinade into all the nooks and

crannies. This will break down the fabric of

the meat, allowing all the flavours to seep in.

For the oil marinade, ensure once again that

the meat is entirely covered. Wrap tightly in

cling film and leave in the fridge for 24 hours.

Step 3 (cooking)

Unwrap your rumps, seal on a skillet to

give a smokey char flavour and finish in

the preheated oven for six to eight minutes.

Remember, times are dependent on cookers,

but this should come out medium rare. Allow

the lamb to rest for at least eight minutes. This

ensures that the rumps relax and melt in your

mouth.

Step 4

For the couscous, heat the stock and add in

the saffron. Allow to soak for a few minutes


OUR FOOD

before adding the stock to the couscous.

Cover with cling film and allow to stand for

five to six minutes.

Step 5

When soft and fluffy, fold in the grated

garlic and sesame oil. Add the sesame seeds

and nutmeg.

Step 6

Place your three onions in the oven for

approximately 15 minutes, with the skins

on. After 10 to 12 minutes, take the onions

out of the oven and take the skins off

(be careful not to pull the onions apart).

Once done, put back in the oven for the

remaining three to five minutes until

browned off. This will give your purée a

beautiful sweetness and rusty colour.

Step 7

Take a blender and add your three onions.

Purée the onions down and add cream to

create a thick consistency. Be careful with the

cream, as less is more.

Step 8

Pour the purée into a sieve and pass through.

This will give it a smooth, velvety texture.

Taste and season.

Step 9

You want the Tzatziki as coarse as possible.

Roughly chop the cucumber and mint leaves,

bind with the yoghurt and add lemon juice.

Leave in the fridge for at least six hours to

fully extract all the flavours.

Step 10

For your jus, Knorr do a great bouillon,

which is ready to use in 10 minutes. Simply

add hot water and a splash of red wine,

then reduce down and simmer. Create

your Martini for the jus and add to a hot

saucepan (stand back as the Martini will

ignite on contact, burning off the alcohol).

Add to your stock and reduce down until

the stock becomes more of a liqueur.

Well, you have done all the hard work, so now

it’s about putting it together. First of all, pour a

little sesame oil to a pan, add your spinach and

blanch off until wilted. Add your couscous into

the pan, stirring and folding occasionally. As

this cooks, heat up your onion purée. Be careful

not to overheat, as the purée will become dry (to

revive, just add a little water). Carve your pink

lamb rump into three slices and serve.

TO MAKE YOUR MARTINIS

Chill four Martini glasses and place all ingredients into a Boston shaker.

Shake vigorously and strain the ingredients into the Martini glasses,

ensuring equal amounts. Garnish with chilli.

chocolate Martini and chilli jus



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www.frobishers.com


NOVEMBER

FRUIT With Christmas just around

the corner, it’s time to start enjoying

the fruity flavours that will be coming

our way at Yuletide. First up we have

cranberries, everyone’s favourite Christmas

accompaniment. In addition to their

more saucy tendencies, they can also be

enjoyed just as much in a pie or as part of a

vegetarian alternative to beef Wellington.

Among the sweetest and most

refreshing fruits available this season are

pomegranates. Renowned for their seeds,

which have a crunchy texture and can be

enjoyed simply on their own, they also go

splendidly in a fresh fruit salad, couscous

or panna cotta.

For a more distinctive alternative to

apples and pears, give quinces a try. Similar

to pears in shape, they are larger and have

lumpy yellow skin, but should not be

eaten raw. Instead, they can be cooked in

apple and pear dishes and make for some

delectable preserves, especially marmalade.

Also at the top of their game this month

are satsumas. Before you return them

to their rightful place in the fruit bowl

after discovering them in your Christmas

stocking, give a little thought to some

alternative options. For instance, they

can be caramelised and served with

strawberry cheesecake or rustled up with

a passion fruit délice.

VEGETABLES Often considered

the Marmite of the vegetable world,

Brussels sprouts have been a permanent

fixture on Christmas dinner tables since

time immemorial. However, there are a

number of ways to enjoy them other than

by rolling them around your plate and

hoping they’ll go away. These thoroughly

misunderstood morsels go perfectly as

part of a stir fry and are particularly good

with seafood or bacon.

Although difficult to get hold of,

horseradish can be bought from a farmers’

market or specialist supplier. Similar

in appearance to parsnips, it has a hot,

peppery flavour and is generally mixed with

cream and other ingredients to create the

traditional sauce accompaniment to roast

beef. Additionally, it goes fabulously with

fish such as sea trout and poached salmon.

Not to be confused with the more

commonly used globe artichokes,

Jerusalem artichokes are sweet and

succulent and can be cooked in soups or

served as side dishes. To get a real taste

for them, try them out in a chicken and

Jerusalem artichoke pie.

Perhaps not as popular as roast potatoes,

parsnips certainly hold their own as a

contender for the Christmas favourite.

Tantalisingly sweet, they can be roasted or

Whether you’re a strict turkey traditionalist or like to put a different spin on your festive eating,

there are plenty of ingredients to choose from over the winter months. From clams to clementines and

parsnips to pomegranates, we take you on a guided tour of the best that Mother Nature has to offer

SUGAR & SPICE & ALL THINGS NICE

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mashed and enjoyed alongside the sprouts

and spuds. Honey glazed is a popular

serving choice, but they also work well in a

hearty casserole or winter soup.

FISH While there isn’t much in the way

of seafood on the menu this month, clams

will most definitely be coming out of

their shells. Try them with spaghetti and

a little chilli, a delightful infusion that

will guarantee to have you coming back

for seconds. They are also superb as part

of a paella or chowder dish, the latter in

particular being a great winter warmer.

DECEMBER

FRUIT For lovers of sweet, zesty fruit

options, clementines are just the thing and

will be flourishing this month. Although

enjoyable on their own, there are plenty

of things you can do to jazz them up, such

as including them in a refreshing salad or

serving them with pork fillet along with a

little cranberry sauce.

For something a touch more tropical to

counteract the winter weather, passion fruit

is sure to do the trick. Brilliant for desserts, it

forms the basis for cheesecakes, parfaits and

soufflés, as well as sorbets and ice creams.

VEGETABLES Rather than being an

undesirable addition to your salad, beetroot

can be pretty tasty when used in the right

way. Best enjoyed small with the stalks still

intact, they can be featured in risottos and

soups with a dollop of sour cream, or even

baked into a chocolate cake.

An incredibly versatile option is

cauliflower, which can create scrumptious

curries, soups and, of course, cauliflower

cheese. A classic British vegetable, it is cheap

to buy and can be found almost anywhere.

Similarly adaptable are leeks, which make

flavoursome bases to soups and stews. To

really dazzle your dinner guests, give hot

leek and potato soup with deep fried oysters

a whirl, while their mild, sweet flavour

partners well with butter and cream for

sauces, soufflés and gratins.

FISH For a traditional English seafood

dish, sample some mackerel served with

gooseberry sauce. As one of the most

flexible fish available, it can be grilled,

fried, poached and smoked, allowing for a

multitude of appetising dishes. Rich in taste,

it often doesn’t require too much additional

flavouring and is a real treat when simply

served with a squeeze of lime or a few drops

of mustard vinaigrette.

Turbot, meanwhile, is available all year

and is at its peak when bought whole, as

the bones add significant flavour to the

meat. Fillets can be steamed, grilled or

poached and served with a wonderfully

simple parsley and hollandaise sauce.

MEAT Of course, December wouldn’t

be December without turkey. Low in fat

and high in protein, this festive bird is

naturally a holiday favourite, but can also

be rustled up in a turkey vegetable stew

or a turkey curry, both of which make for

a fantastic use of leftovers from the main

event.

Once the soups and turkey sandwiches

have been exhausted, you’ll no doubt be

craving something a little different. To that

end, why not try guinea fowl? Originally

a game bird, it has been domesticated and

is available all year round, with a flavour

that is similar to chicken, only a touch

more gamey.

Similarly, rabbit has firm, meaty flesh

and a subtle, gamey taste. Wild rabbit is

best if you can find it and is well suited to a

stew or pie. With its tough meat, it is even

better when slow cooked, allowing it to

tenderise and practically fall off the bone in

such a way that is well worth the wait.

SUGAR & SPICE & ALL THINGS NICE



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JANUARY

FRUIT Start your new year with a zing

by indulging in some blood or Seville

oranges. The former are ideal for soufflés,

puddings and sauces, as well as jellies and

cocktails, but have a very short shelf life

throughout late winter, so make the most of

them while they’re available. Likewise, the

latter are only sold in the last three weeks

of January, so be sure to snap up a batch to

avoid disappointment. Renowned for their

bitter taste, they are traditionally used to

make marmalade, but are also the basis for

delicacies such as Duck à l’orange.

Whether you fancy a warming crumble or

more savoury dishes, rhubarb covers all the

bases. It is to die for when coupled with fresh

mackerel or roast pork and can also be turned

into some spiced chutney, which goes equally

well with gammon.

VEGETABLES Swede and turnips will be

making an appearance, so start cooking and

enjoy the many options that will get the most

out of them. Swede, which can be cooked

in the same ways as potatoes, will go down

a treat with a Lancashire hotpot, as well as

spiced haddock chowder or as a side dish for

confit of duck.

FISH Shellfish is once again the catch of the

month in January, with cockles and whelks

in particular coming into play. A popular

seaside snack, cockles can be used in seafood

pies, salads, risottos and soups, as well as

eaten raw or steamed until their shells open,

like mussels. Whelks are usually sold already

cooked and can be enjoyed on their own with

a splash of vinegar. If you’re feeling a little

more adventurous, why not try your hand at

a leek, smoked eel and whelk clam pie?

MEAT With a darker, richer and punchier

flavour than rabbit, hare can be roasted

when young but is best slow cooked once

older as the meat becomes a lot tougher.

Although it’s not the easiest meat to come

by, it can be ordered from butchers and

game dealers, but should always be done so

in advance.

Two types of partridge are available in

Britain around this time of year as well. The

native grey partridge has delicate, tender flesh

that is full of flavour, while the red-legged

partridge is larger with a milder taste. At its

finest and gamiest when hung for a few days, it

can be kept relatively simple, grilled or roasted

and accompanied by gravy from its own juices

and a few sweet, roasted vegetables.

Finally, mallard will see you into the New

Year in succulent style. As the largest and

most common wild duck, its quality can at

times be called into question on account

of its unpredictable texture and flavour,

depending on the provenance of the meat.

However, most will have had their natural

diet supplemented with grain, making

them much more likely to be packed full of

flavour. Roast it and serve with blackberry

sauce and celeriac purée to help bring out its

delicious potential.



As a self-confessed lover of both wine and rugby, MD Brian Whiting embarked on an unforgettable

trip through Australia earlier this year, sampling award winning vintages and cheering on his home

team. From Perth to the Hunter Valley, he takes us on a vivid journey through the land down under

There’sNo PlaceLikeOZ

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I must start off by saying that my recent trip to Australia was eight years in the making. I can’t hide behind any false pretences; the main reason for this trip was to follow the

magnifi cent ions on their tour of ustralia Now, I killed a few birds with one stone here;

not only did we have the opportunity to visit family down under (my wife has a sister in Perth and another in Sydney), but we took the opportunity to visit the wine regions around while the ions tour was going on.

So, we began our journey on the outskirts of Perth in Western Australia at the Swan Valley. This is defi nitely the oorer cousin to the argaret River in that region, as it is just far too hot to grow decent grapes. However, I wouldn’t put you off

visiting the area as it’s very well set up for people who are interested in wine.

Strangely enough, we began the day by visiting ahava offee orks, which I would highly

recommend. They’ve set this coffee station up exactly the same as if you were going to taste wine; you get a tutorial through all the different coffees and I will say that I enjoyed the nicest cup of coffee I’ve ever tasted in my life, so you must put this on your list of places to go if you’re ever in the region.

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Our next stop was Sandalford Wines. Sandalford have a fantastic cellar door (tasting shop) and have won numerous awards for their wines, although most of the grapes we tasted from here were actually grown down the road in the Margaret River region. We followed this tasting by nipping into the Houghton cellar door, which I personally thought was slightly better; we tasted a particularly good Chardonnay/Pinot Noir blend, which was very unusual and surprisingly good.

After that we went to a very small cellar door called Lancaster. This was all set u in a tin shack where they laid on five su erb wines going u in

uality, served with a really nice selection of cheeses this was definitely the star of the day e finished by ni ing into the argaret iver hocolate o Again, they have set up a cellar door style operation with lots of different chocolate to taste.

efore we finished our tri in erth, we sto ed off at the ittle reatures brewery in Freemantle where their Pale Ale beer originally started its life (Peter Brown, the renowned beer writer, has it in his top 2O beers in the world). This was a fascinating place; not only is it a brewery, but also a restaurant and bar, o en seven days a week – definitely well worth a detour

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SUMMER / AUTUMN 2013 - 51

e t sto was risbane where the ions secured their first victory – quite a lucky one, even if I say so myself. Because of the nature of the climate, there are no real wine regions in this area. The best thing when you’re in Brisbane, which I thought was a beautiful city, is to take a trip out to Surfers’ Paradise, where we stayed a night at the Versace Hotel (you’ll know the one; it’s where all the stars stay after they come out of I’m a Celebrity...Get Me Out of Here! ).

Also take a trip up to Noosa, which, interestingly, is where the Lions based their training camp. This is a fantastic beached area where we had a great day enjoying the warm Brisbane sun (bear in mind it was their winter!). So, we returned to Brisbane, packed our bags and moved onto Melbourne for the next test.

Unlike Perth and Brisbane, Melbourne is a much older city and you get that feel straightaway. It’s clear that the city has worked very hard on developing the old areas and one particular place we really enjoyed visiting was the South Quay with its bars and restaurants. It’s also well worth taking a trip down to Saint Kilda and particularly Rococo restaurant, where my old pal Chris Fulham from my college cheffing days has the reins

One of my wine suppliers, Enotria, had arranged a day out at a vineyard called Yering Station, which is in the heart of the Yarra valley. This is only an hour’s drive from Melbourne and I can highly recommend taking the drive out. Luckily for us, one of the main guys from Yering Station, Aaron Drummond, picked us up from our hotel and took us out there to meet Willy Lunn, who is their chief winemaker (he has actually won Winemaker of the Year at the International Wines and Spirits Competition in London).

Willy and Aaron laid on some great wines and you can actually taste for yourself Little Yering in most of our venues. After the cellar tour we were treated to a stunning lunch in their award winning restaurant. The winery itself has won an Australian tourism award and is in the hall of fame for ‘Best Tourism Winery’. I thought the guys treated us like royalty on the day and we would definitely return if we ever had the opportunity.

Off we went back to Melbourne to watch the match. This time I felt we were a bit unlucky losing and also felt a bit guilty that it would set up a fantastic finale in ydney o, with this in mind and only a hop, skip and a jump in the aeroplane, we touched down at Sydney airport. Sydney had a different feel to it entirely as the Lions supporters clearly took over Brisbane and Melbourne, which are much smaller cities and 4O,OOO red shirts kind of stand out. It did feel harder to have the same impact in Sydney, but trust me, we tried.

ur first ort of call was to go and stay with my wife’s sister up in Woy Woy (they do like to double a name for some unknown reason). This was about an hour’s drive from Sydney and a very nice place to recharge our batteries and launder our Lions re lica shirts, ready for the final test lus, it’s not far away from the Hunter Valley, which was the next stop on our wine tour. We decided we would stay the night in the Hunter Valley, so booked the Sebel Kirkton Park Hotel, which is right in the heart of the area and again recommended.

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drinkaware.co.uk

www.mecklenburghdrinksolutions.co.uk


We took off on a tour of the area. If you didn’t know, the Hunter Valley is well known for Semillon wines, so we concentrated on this particular grape variety and all those Aussie brands – you know, Lindemans, Tyrrells, Tempus Two and McGuigan, to name a few – who all have fantastic cellar doors and do it very well here. After a great day’s wine tasting, we went back to the hotel for a splendid dinner, accompanied by a bottle of Gundog Estate, which is 1OO% Semillon; this went down with great aplomb.

The next morning we were up early and after a hearty breakfast we were going to meet Klaus Hahn, who was an interesting chap and the Viticulturist for the Glenguin Estate. This had been arranged by another wine supplier, Bibendum, who we use throughout our pubs. Now, Klaus, who I refer to as ‘the Karate Kid’ as he was once a black belt prior to looking after the Glenguin Estate (amongst other jobs in his interesting life), laid on eight very good wines for us to taste, the star for me being the Stonybroke Shiraz and a very interesting 2OO9 Iron Bark Tannat. Tannat is normally only ever used as a blend in a wine, so it’s very unusual to get 1OO% Tannat and I’d never tried this before. The tannins are huge; hence why it’s normally only used as a blend I’d definitely give it another try, but would much prefer to drink with a meal next time. The Glenguin Estate is best known for

its Old Broke Block Semillon, which is again well worth tasting if you ever get the opportunity.

The Glenguin Estate was established by Robin Tedder and family. Interestingly, Robin is one of only 17

ualified masters of wine in ustralia hese are high end wines that, because of the current exchange rate between the countries, are difficult to get hold of in the UK, which is a real shame.

e finished off our tri in the unter alley at a small winery called Iron Gate Estate. This is run by a gentleman originally from Margate and they only sell wines through the cellar door, not available for commercial or export use. This, without a doubt, was one of the best tastings we had throughout all the regions. All the wines were very hard to fault and are a must for your list if you are ever in the Hunter Valley.

This was a great end to our wine journey through Australia. The only problem I now had on my mind was how much excess baggage I would have to pay with all these bottles in my suitcase.

After we left the Hunter Valley, …we returned to the city to re are ourselves for the final test – the showdown between the great British and Irish Lions against the Australian Wallabies. If I said I wasn’t

nervous on the day of the match, I’d be lying! The rest is history and, after celebrating a truly magnificent victory, I eventually got to bed at 4am the following morning.

As the Lions only tour every four years, it’s going to be 12 years until they return again to Australia. I’ve already started making plans...



CHRISTMAS AT W&H

AND NOW FOR SOMETHING

A LITTLE DIFFERENT...

HERE AT W&H WE DO MORE THAN JUST TURKEY FOR CHRISTMAS. IF YOU’RE A VEGETARIAN OR SIMPLY FANCY

SOMETHING A BIT DIFFERENT, EACH OF OUR VENUES OFFER A RANGE OF DISHES THAT WILL CATER FOR ALL

TASTES AND REQUIREMENTS. READ ON FOR OUR ROUNDUP OF FESTIVE ALTERNATIVES...

THE LITTLE BROWN JUGWILD VENISON BOURGUIGNON

smoked English pancetta – baby onions – button mushrooms – red wine & crème de cassis sauce –

creamed truffle mashed potato

CHARGRILLED PORK LOINcreamy Koffmans cabbage –

potato purée – red wine sauce

FISH STEW & LOBSTER BISQUEsalmon – mullet – hake – king prawn – mussels –

clams – peas – new potatoes

BUTTER BEAN, PUY LENTIL & ROOT VEGETABLE WELLINGTON

(wrapped in spinach pancakes & puff pastry)fondant potatoes – wild mushroom sauce

ALL MAIN COURSES COME WITH MIXED WINTER VEGETABLES:

braised red cabbage – carrot & swede mash – honey roasted parsnips – Brussels sprouts

THE CHASER INNROAST LOIN OF PORK

sautéed spinach & chard –spring onion & thyme rosti potato – cider & apple sauce

WINTER VEGETABLE & PUMPKIN CHESTNUT COBBLER

roasted carrot & cardamom – toasted chestnut cobbler – buttered parsley new potatoes

BRAISED FEATHER BLADE OF BEEFhorseradish mash – roasted baby shallots – tarragon gravy

PAN COOKED BRILL FILLETwinkles & clams – crushed chervil potatoes –

saffron beurre blanc sauce

PAN COOKED PHEASANT BREASTconfit pheasant leg – bubble & squeak –

bread sauce & pan juices

CARROT & SWEDE PURÉEbraised red cabbage with cinnamon –

roasted parsnips – creamed leeks

THE OLD DUNNINGS MILLBRAISED BEEF SHIN CASSEROLE

roasted root vegetables – creamy mash

ROASTED FILLET OF COD WITH A WALNUT, LEMON & PARMESAN CRUST

saffron fondant potato – braised fennel – parsley cream sauce

CHARGRILLED PORK STEAK STUFFED WITH BRANDY SOAKED APRICOTS

dauphinoise potatoes – sautéed savoy cabbage & bacon – rich red wine & thyme sauce

AUBERGINE & SMOKED APPLEWOOD CROQUE MONSIEUR

roasted vine cherry tomatoes – pan cooked new potato cake

ALL MAIN COURSES ARE SERVED WITH A SELECTION OF SEASONAL VEGETABLES:

sliced sprouts with bacon & chestnuts honey roasted carrots & parsnipsbraised red cabbage with apple

W&H_3_Aut/Win13_AlternativeChristmasMenus.indd 2 09/10/2013 10:37


THE FARM @ FRIDAY STREET

SLOW BRAISED BLADE OF BRITISH BEEF IN RED WINE WITH SHALLOTS

& CHESTNUT MUSHROOMS buttered mash

WILD MUSHROOM BUTTERNUT SQUASH & HAZELNUT WELLINGTON

root vegetable game chips – Madeira sauce

PAN SEARED FILLET OF SEA BASS, ROASTED FENNEL & POTATO GRATIN

mussel & saffron butter sauce

WILD GAME CASSEROLE (RABBIT, WILD BOAR, PHEASANT & VENISON)

thyme dumplings – celeriac mashed potato

ALL MAIN COURSES ARE SERVED WITH:roasted carrots – sprouts & chestnuts – roasted parsnips – braised red cabbage

STANMER HOUSESLOW COOKED SUSSEX PORK BELLY

spring onion & chorizo mash – crispy Parma ham – rosemary sauce

CHESTNUT & WILD MUSHROOM FILO STRUDEL garlic gratin potato – spinach veloute

PAVE OF LOCH CAUGHT SCOTTISH SALMON mussel & clam chowder

28 DAY HUNG RIB EYE STEAK garlic butter – hand cut sea salted chips

(£5 supplement)

ALL MAINS SERVED WITH honey roasted parsnips & baby carrots – Brussels sprouts with

chestnuts & crispy bacon lardons – creamy leeks

For full details of our Christmas menus and to book your table, visit us online at


THE MARK CROSS INN‘NOSE TO TAIL’

beef cheek & braised oxtail –confi t shallot –

fondant potato – rich Shiraz sauce

SALMON, SPINACH & CREAM CHEESE EN CROUTEpink peppercorn butter sauce –

chive crushed new potatoes

CONFIT DUCK LEGpancetta – prune & sage sauce –

smoked garlic mash

ROASTED FENNELsweet potato – green lentil & butternut squash –

topped with a walnut cobbler

ALL DISHES ARE SERVED WITH A PANACHE OF WINTER VEGETABLES:

sautéed sprouts & chestnuts – braised red cabbage

THE CRICKETERS INNTHYME ROASTED BEETROOT & JERUSALEM ARTICHOKES

& RED ONIONS, SAUTÉED BABY SPINACH, LEEKS & NUTMEG PIE (fi lo pastry)

creamy parsnip & potato mash – blue cheese sauce

RED WINE BRAISED PHEASANT, ROASTED CELERIAC,

BABY ONIONS & CHESTNUT COBBLERbuttered baby potatoes

SLOWLY COOKED BEEF FEATHER BLADEfresh horseradish & rosemary potato rosti –

sticky red cabbage – green peppercorn & mulled port sauce

NORTH ATLANTIC COD WELLINGTONfi llet of North Atlantic cod wrapped in a

smoked salmon pâté, baby spinach, lemon & herb pancake & puff pastry – chive crushed baby potatoes –

creamy North Atlantic prawn bisque sauce

MIXED SEASONAL VEGETABLES:honey roasted carrots & parsnips –

Brussels sprouts & chestnuts – braised red cabbage

W&H_3_Aut/Win13_AlternativeChristmasMenus.indd 3 09/10/2013 10:42


GOLF AT HEVER CASTLE

Receive a FREE Club, Range and Lesson offer from our friendly PGA Professionals at Castle Golf School.

LEARN IT

Receive our 2 months FREE Membership, “Love it” offer.7 Day Memberships available from as

little as £35 per month.

LOVE IT

Receive our 2 for 1 “Play it” offer on our 18 Hole Kings & Queens Course

and our 9 Hole Princes Course.

PLAY IT

Only 1 mile from Hever Castle, our club offers many choices for you to start and continue enjoying the game of golf


N IT

IT


Historic • Picturesque • insPiring

Contact us today to receive all our Learn it, play it, love it offers available until February 2014. Simply email us at [email protected] and request the LPL offers or call Peter or Claire on 01732701003 who will arrange for your offer pack to be sent to you.

WIN A HEVER CASTLE GOLF

MEMBERSHIP WORTH £400

He er co u

Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP

GOLF AT GOLF CLUB

Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 1 01/10/2013 16:36:42


The membership will give you access to all of Hever Castle’s 27 holes and includes:• £400 of flexi credit to be used against your and your guests’ fees• Holding an official handicap & access to Club Competition• Day Passes to Hever Castle & Gardens • Discounts in the Professional Shop & Astor Lounge Bar & Restaurant

To be in with a chance of winning this great prize, simply answer the following question:



Which of Henry VIII’s wives had their childhood home at Hever Castle?

A) Anne Boleyn B) Catherine of Aragon C) Jane Seymour

name: .................................................................................................

Address: ..............................................................................................

tel: ........................................ email: .................................................

Terms & Conditions All entries – either by email or by post – must be received no later than 1st February 2014. Only one entry per person. The Club’s decision is final. Prize is non-refundable and cannot be sold, transferred or reserved. Competition only open to UK residents. Winner will be the first correct entry drawn. We reserve the right to offer an alternative prize.

GOLF CLUB

Circle your answer, fill out the details below and send this slip to Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP or email your full contact details and the answer to [email protected] with the subject line ‘Gastro Hever Castle Golf Club Competition’.

If you do not wish to be contacted in the future by Hever Castle Golf Club or any other affiliated brand, please send an email stating this to [email protected], making the subject line ‘Opt Out’. For more information about our competition partners, visit www.hever.co.uk

GOLF CLUB

Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 2 01/10/2013 16:36:47W&H_3_Aut-Win13_HeverGolf.indd 2 09/10/2013 12:52

www.hever.co.uk


GOLF AT HEVER CASTLE


LEARN IT

Receive our 2 months FREE Membership, “Love it” offer.7 Day Memberships available from as

little as £35 per month.

LOVE IT

Receive our 2 for 1 “Play it” offer on our 18 Hole Kings & Queens Course


PLAY IT

Only 1 mile from Hever Castle, our club offers many choices for you to start and continue enjoying the game of golf


Contact us today to receive all our Learn it, play it, love it offers available until February 2014. Simply email us at [email protected] and request the LPL offers or call Peter or Claire on 01732701003 who will arrange for your offer pack to be sent to you.



He er co u

Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP

GOLF CLUB

Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 1 01/10/2013 16:36:42


The membership will give you access to all of Hever Castle’s 27 holes and includes:• £400 of flexi credit to be used against your and your guests’ fees• Holding an official handicap & access to Club Competition• Day Passes to Hever Castle & Gardens • Discounts in the Professional Shop & Astor Lounge Bar & Restaurant

To be in with a chance of winning this great prize, simply answer the following question:



Which of Henry VIII’s wives had their childhood home at Hever Castle?

A) Anne Boleyn B) Catherine of Aragon C) Jane Seymour

WIWIWI

name: .................................................................................................

Address: ..............................................................................................

tel: ........................................ email: .................................................

Terms & Conditions All entries – either by email or by post – must be received no later than 1st February 2014. Only one entry per person. The Club’s decision is final. Prize is non-refundable and cannot be sold, transferred or reserved. Competition only open to UK residents. Winner will be the first correct entry drawn. We reserve the right to offer an alternative prize.

GOLF CLUB

Circle your answer, fill out the details below and send this slip to Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP or email your full contact details and the answer to [email protected] with the subject line ‘Gastro Hever Castle Golf Club Competition’.

If you do not wish to be contacted in the future by Hever Castle Golf Club or any other affiliated brand, please send an email stating this to [email protected], making the subject line ‘Opt Out’. For more information about our competition partners, visit www.hever.co.uk

GOLF CLUB

Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 2 01/10/2013 16:36:47W&H_3_Aut-Win13_HeverGolf.indd 3 09/10/2013 12:53



www.hever.co.uk


If you’ve ever fried off a clove of garlic,

drizzled olive oil over a salad or sprinkled

basil over your spaghetti, chances are you’ve

been inadvertently inspired by the late food

writer, Elizabeth David.

Whether or not you have heard her name,

most will be familiar with the dishes she

helped make popular in the UK.

As well as bringing Mediterranean fare to

our shores, Elizabeth helped to give vegetables

a starring role in cooking, making meat-free

meals appetising to a generation who saw

vegetable-based dishes as something

they had to endure when money and

rations were scarce.

And now, in the year that

Elizabeth would have

celebrated her 100th birthday, a new

collection entitled Elizabeth David On

Vegetables has been released.

The book introduces a new generation of

food fans to Elizabeth, who was renowned

for her evocative descriptions and innovative

recipes and praised by people as diverse as

Brideshead Revisited author, Evelyn Waugh,

and celebrity chef Jamie Oliver.

“Lots of chefs, and often quite unexpected

chefs, will tell you: ‘Oh yes, I cook from

Elizabeth David’,” says Jill Norman,

Elizabeth’s editor, who has written the

introduction to the new book.

“You can fi nd it in people like Jamie Oliver,

who cheerfully acknowledges her infl uence,”

adds Norman, who also cites Hugh Fearnley

Groundbreaking food writer, Elizabeth David, would have turned

100 this year. As a new collection of her recipes is published, her

former editor, Jill Norman, tells Keeley Bolger how her late friend

continues to influence British tastes today

LEAFY LEGACY

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Whittingstall, Mark Hix and Rowley Leigh as

fans of Elizabeth’s work.

“She just had a natural way of writing. She

could have written about all sorts things, but

she happened to choose food.

“She would describe a market in a way that

made it feel like you were there. She had a very

good eye for picking out details and I think

that’s what makes her writing so attractive.”

Norman is full of awe for Elizabeth’s

writing ‘gift’, but adds: “I have to tell you

that she didn’t regard it as a gift. She wrote,

rewrote and rewrote until she was satisfied.

It didn’t just pour out of her.”

Despite that, Elizabeth, who was born in

Sussex in 1913 to Rupert Gwynne, an MP for

Eastbourne, and Stella Gwynne, the daughter

of a former home secretary was named one of

Radio 4’s top 60 Britons to have lived during

Queen Elizabeth II’s reign.

Although initially determined to be

an actress, the teenage Elizabeth became

fascinated by French food when she moved

in with a Parisian family, aged 17, while

studying history and literature at the

prestigious Sorbonne University.

She began recording recipes on her

travels, which later took her to Greece,

Italy and Egypt. When she returned to the

UK to make some money, Elizabeth started

writing Mediterranean recipes for Harper’s

Bazaar magazine.

A year later, in 1950, her first collection, A

Book Of Mediterranean Food, was published.

Seven more books followed and in 1982 she was

made a Fellow of the Royal Society of Literature.

To top it off, in 1986 Elizabeth was made a CBE.

Despite the high regard in which she

is held, Elizabeth remained modest and

probably had no idea of how influential she

was set to become.

But Norman thinks Elizabeth, who died of

a stroke in 1992, aged 78, would have been

pleased by how our appetites have developed.

“I think she gave a base for lots of people

who’ve written since, and made people

aware, from the 1950s and 60s on, that there

was other food out there,” says Norman.

“Now we have a very vibrant food culture

and I think she’d be quite surprised if she

were still alive to see how things have

changed and improved. I think she had some

place in this because she got people thinking

about food in a different way.”

Nowadays, herbs and spices expert

Norman has the busy task of looking after

Elizabeth’s literary estate. She looks back on

her late friend’s life with great fondness.

“She was a very elegant woman, always

very simply but elegantly dressed,” she says.

“Elizabeth was a lovely travelling companion

because she really looked forward to going to

places and enjoyed everything.

“She enjoyed exploring and looking in

markets and trying little restaurants. She

didn’t like to go anywhere grand, she just

liked trying out local things, really.”

“I think she’d be surprised and

obviously pleased [to know of her

popularity today]. Her books always sold

very well when she was alive and there

were always chefs and food writers who

acknowledged her, but the fact that she

died 20 years ago and this still goes on is

pretty extraordinary.”

Read on for two recipes from Elizabeth

David On Vegetables…

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www.ellisofrichmond.co.uk

www.fentonchandler.co.uk



Tomates provencal (Provencal tomatoes)

SERVES 2-4

8 large ripe tomatoes

1 clove garlic, crushed

Handful of parsley

2tbsp olive oil

Salt and pepper

Cut the tomatoes in half. With a small knife make several

incisions crosswise in the pulp of the tomatoes and in

these rub salt, pepper and crushed garlic. Chop fi nely

a good handful of parsley and spread each half tomato

with it, pressing it well in.

Pour a few drops of olive oil on each and cook under the

grill for preference, or in a hot oven at 200°C/gas 6.

To be quite perfect, tomates provencales should be slightly blackened on the cut surface.

Tarte aux asperges (Asparagus tart)

SERVES 4-5

For the pastry:

250g plain fl our

175g butter

A pinch of salt

FOR THE FILLING:

1kg asparagus

1tsp sugar

450ml bechamel sauce made with milk or cream

60g grated cheese

Knead the fl our, salt and butter together, adding a little water to

make a paste. Prepare this one hour before cooking if possible.

Prepare the asparagus very carefully, peeling off the dry

outer skin of the stalks. Put them tied in a bunch and heads

uppermost into boiling salted water, to which you add a

teaspoon of sugar and cook them for 10 minutes (a little longer

if they are very large ones). Drain them and cut each asparagus

into three or four pieces, discarding the hard part at the ends.

Roll out your pastry, line a fl at buttered pie tin (23-25cm)

with it, cover the inside and the edges with kitchen paper

and put the usual beans into the paper to keep the pastry

fl at. Bake it in a hot oven (200°C/gas 6) for 20 minutes.

Heat up the bechamel gently while the pastry is baking.

Now add the grated cheese to the prepared bechamel and,

off the fi re, the asparagus.

Take the paper and the beans off the pastry, fi ll with the

asparagus mixture, put it into the oven to brown and serve hot.

Tip: You can use dried lentils, pulses or baking beans to line your tin.

Elizabeth David On Vegetables by Elizabeth David is published by Quadrille, priced £20. Available now

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FULLER’S


THEBREWERYFROM THEBIGSMOKE

Since the early 18OOs, Fuller’s Brewery has been producing some of the nation’s favourite ales; more than three centuries later, it is a key W&H supplier and still at the forefront of our Capital’s

brewing scene. We talk to Gary Forge to find out what happened when London came calling

There are many reasons why a business meeting can go well; it might be a firm handshake and a winning smile, an appetising selection of pastries or a show stopping PowerPoint

presentation. When it came to our get-together with uller s Brewery, it was rugby.

A meeting was arranged between the two companies where many similarities were identified, remembers ary orge, ational Account anager

South East for Fuller’s. “Apart from a mutual love of beer and pubs, a shared passion for sport, especially rugby, was quickly established.

As a diehard rugby fan and ale aficionado, Brian hiting found in uller s a unique kinship. t wasn t

all scrums and Si ations, however, as they soon discovered common ground in their companies respective visions.

“Both have a premium offering with a passion for quality, but retain a sense of the bespoke, says

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W&H_3_Aut-Win13_AleTale**.indd 2 09/10/2013 10:59


Gary. “All W&H outlets are very much individual pubs, while our beers are brewed with the same traditional methods that have been used for centuries.”

A point well made, as Fuller’s have been in the brewing business for over 35O years. Setting up shop in the gardens of Bedford House on Chiswick Mall, they thrived until the early 19th century when owners Douglas and Henry Thompson and Philip Wood ran into financial difficulties, forcing them to seek out a new partner.

Enter John Fuller, who joined the business in 1829. Despite a subsequently fruitful decade working together, the partnership proved to be a difficult one and was eventually dissolved when Douglas Thompson fled to France in 1841. Four years later, Fuller’s son – John Bird Fuller – came aboard, accompanied by Henry Smith from the Ind & Smith Brewery in Romford and Head Brewer John Turner, who together formed Fuller Smith & Turner, occupying the Griffin Brewery in London, where the business is still based today.

Since then, the company has built a reputation for brewing quality beers and winning numerous awards, with descendants of the first partners still involved in the day-to-day running of the business.

Iconic in its own right among bitter drinkers, London Pride, their benchmark brew, is renowned for its distinctive, rounded avour, becoming Britain s leading premium ale.

“London Pride was born in the 5Os,” says Gary. “Fuller’s launched a competition among its customers to come up with a name for its new Best Bitter, which was proving very popular. Many suggestions were put forward; some quirky, some funny, some rubbish and some unprintable. However, one suggestion stood out – London Pride.”

he name itself is particularly significant for both the brewery and Londoners in general. As the name given to a wild ower that would grow out of bomb

site rubble during The Blitz, it embodies the city’s fascinating history and enduring spirit.

his ower had become a symbol of the defiance of the city and a determination to resist and overcome the Nazi onslaught from the skies in the days where Britain stood alone against Hitler,” explains Gary. “It was immortalised in a song by Noël Coward and the name was adopted by Fuller’s for their new beer.”

In addition to being intrinsically linked to the nation’s Capital, Fuller’s are just as dedicated to seeing their wares thrive in our part of the world, as Gary explains.

“The London and Kent and Sussex brewing scenes are very similar,” he says. “Many residents of the Home Counties work in London and want to enjoy the same beer in the evenings and weekends that they regularly drink at lunchtime and after work. There are plenty of native Londoners that now live in Kent and Sussex as well, so London brewed beers are always going to be popular.”

Indeed, it would seem that ale has been making something of a comeback in recent years as both city and country drinkers acquire a more vibrant and

avoursome taste.“There has been a massive resurgence in the

popularity of cask ale in the last couple of years,”


FULLER’S


says Gary. “This has meant that new micro and craft breweries are popping up all over the South East, turning ale into the new trendy drink.”

So, where does that leave Fuller’s? With so many breweries producing such a wide range of premium tipples for punters to choose from, how do they ensure they stay one step ahead of the game ary is feeling confi dent.

“We have reacted to these new breweries by looking forward ourselves and giving our brewers licence to experiment with fresh, exciting beers,” he says. “We are at the cutting edge of modern British brewing, while retaining our sense of tradition and a genuine passion for what we do.”

ike the ondon ride ower, it would seem that this is one brewery that isn’t afraid of a little healthy competition and one that plays to win. We’ll drink to that.

Fuller, Smith & Turner P.L.C., The Griffi n Brewery, Chiswick Lane South, London W4 2QB • O2O 8996 2OOO • www.fullers.co.uk

PRIDE OF PLACE WE TAKE A LOOK AT FOUR KEY BREWS FROM THE FULLER’S RANGE

LONDON PRIDEAVAILABLE IN CASK, KEG

(4.1% ABV) AND BOTTLES (4.7% ABV)

A rich, smooth and wonderfully balanced beer. Its distinctive malty

base is complemented by well-developed hop character,

from adding Target, Challenger and Northdown varieties to the brew.

ESBAVAILABLE IN

CASK (5.5% ABV) AND BOTTLES (5.9% ABV)

Winner of many awards around the world, this famous strong ale has a deep red colour with a

powerful malt base, complemented by a full array of hop avours in

perfect balance.

LONDON PORTERAVAILABLE IN CASK

AND BOTTLES (5.4% ABV)Smooth and satisfying, here’s

an historic beer that derives its rich, chocolaty character from

a blend of brown and chocolate malts in the brew. A wonderful

accompaniment to many sweet foods.

ORGANIC HONEY DEWAVAILABLE IN KEG

AND BOTTLES (5.O% ABV)Best served cold, the real

organic honey in this refreshing brew gives a gentle sweetness that appeals to a wide range of people,

making it a very popular choice.


www.fullers.co.uk

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www.joseph-isaac-hairdesign.co.uk

www.sloeseduction.co.uk



1. REGISTERONLINE AT: WWW.WHITINGANDHAMMOND.CO.UK

2. COLLECTEVERY TIME YOU SPEND YOU COLLECT POINTS

3. SAVECASH YOUR POINTS IN FOR MONEY OFF YOUR BILL

1. £1 minimum spend to begin receiving points. 2. Points are not useable in conjunction with any other offers. 3. 1 point is worth 5 pence off the purchase price of goods {not the total including gratuities} to spend on food and/or drink in any Whiting & Hammond venue. These can be collected or are redeemable against your next purchase. 4. We will not exchange points for cash and the offer is non transferrable. 5. Whiting & Hammond reserve the right to cancel, withdraw or alter the scheme, including these terms and conditions, or any individual Loyalty Card account, at any time. 6. We do not issue additional cards for the same account, however if you lose your card, a new one may be issued and your old card will then be invalid. 7. All Whiting & Hammond Loyalty Cards belong to Whiting & Hammond. 8. If you need to contact our head office for any information regarding these terms and conditions please contact us at - Head Office, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent. TN11 8JJ Email: [email protected] 9. These terms do not affect your statutory rights.

TERMS & CONDITIONS

YOURCARD

“WE’D LIKE TO GIVE SOMETHING BACK TO OUR CUSTOMERS SO

WE’VE DESIGNED OUR OWN CUSTOMER LOYALTY CARD. IT’S

A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN

POINTS EVERY TIME YOU VISIT ANY OF OUR SITES.”

WWW.WHITINGANDHAMMOND.CO.UK/LOYALTY

INTRODUCING

BRIAN WHITING | MANAGING DIRECTOR

DISCOVER OUR PUBS & RESTAURANTS...

FOR MORE INFO

STUMBLE HILL, SHIPBOURNE,TONBRIDGE, KENT TN11 9PET: 01732 810360

15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8APT: 01323 766049

WROTHAM RD, MEOPHAM,KENT DA13 0QAT: 01474 812163

DUNNINGS RD, EAST GRINSTEAD,WEST SUSSEX RH19 4ATT: 01342 326341

MARK CROSS, NR TUNBRIDGE WELLS,EAST SUSSEX TN6 3NPT: 01892 852423

CHIDDINGSTONE CAUSEWAY,TONBRIDGE, KENT TN11 8JJT: 01892 870318

STANMER PARK, BRIGHTON,EAST SUSSEX BN1 9QAT: 01273 680400

THE CHASER INN

THE FARM @ FRIDAY ST

THE CRICKETERS INN

THE OLD DUNNINGS MILL

THE MARK CROSS INN

THE LITTLE BROWN JUG

STANMER HOUSEBRIGHTON

LOYALTY REWARD

W&H_2_Aut/Win13_LoyaltyCard.indd 3 09/10/2013 11:55


www.whitingandhammond.co.uk/loyalty



Page52.indd 2 08/10/2013 10:45

www.cooperburnett.com

www.facebook.com/LarkinsBrewery

PROFILE

Tell us your background

I joined Whiting & Hammond at the age of 14, working at The Farm. I was attending a charity event and it was so busy that I started to

clear glasses and plates to help out. Afterwards, I was offered some casual work, which I instantly accepted!

What’s your day-to-day role?

I’m a general member of fl oor and bar staff, so my duties can vary, but usually involve being based on the bar or in the restaurant. The Farm has a great working environment, along with a group

of dedicated staff.

How do you spend your time outside work?

I do a lot of physical exercise, including running and working out at the gym. I also spend a lot of time socialising with friends and family.

What’s your favourite song of all time?

It has to be Mr Brightside by The Killers.

If you could spend a day with any celebrity,

who would it be and why?

I’d love to meet the legend himself, Will Smith. He is such an iconic person and I’d love him to sing and dance to the classic

Fresh Prince of Bel Air song!

What’s your background?

I started with Whiting & Hammond at the age of 14 as a part-time Kitchen Porter. Three years later I joined The Farm @ Friday Street full

time as a KP, before moving back to The Mark Cross to join the company’s apprenticeship scheme. I’ve never looked back!

And your role at W&H?

I see myself as a morale booster! I’m always chirpy and friendly and try to bring positivity to the guys.

What do you do outside of work?

I have a few hobbies; I play rugby and sing in a band when I have the time. I also spend a lot of time in my kitchen at home, trying different things to

give to my housemate and girlfriend. They’re my harshest critics...

Your all time favourite fi lm is?

It has to be the Hannibal series; they’re dark, twisted and very well written. Anthony Hopkins is also one of the

best actors in the world.

What would you do if you were invisible for a day?

I would probably catch a plane to New York. I’ve always wanted to go but never had the opportunity before – something about a city

that never sleeps draws me in.

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CONTINUING THE ‘BEHIND THE BAR’ LOOK AT OUR HARDWORKING STAFF, WE INTRODUCE YOU TO NOT ONE, BUT TWO MEMBERS OF THE W&H FAMILY. SAY HELLO TO CARL HOOPER FROM THE FARM @ FRIDAY STREET

AND TOBY WARREN FROM THE MARK CROSS INN AS WE FIND OUT WHAT MAKES THEM TICK

MEET THE TEAM


CARL HOOPERFRONT OF HOUSE

at The Farm @ Friday Street, Eastbourne

TOBY WARRENAPPRENTICE CHEF

at The Mark Cross Inn, Nr Tunbridge Wells

W&H_3_Aut/Win13_ProfileTeamMembers.indd 3 09/10/2013 11:56


While pulling crackers and unwrapping presents is all well and good, mastering the roast dinner can be a bit of a challenge. Our Executive Head Chef, James Moyle-Rosser, gives his top tips on how to get ahead of the

game and make sure your festive food preparations are a doddle.“It’s no fun spending your Christmas slaving away at the stove, so this

planner will help you prepare a feast for the family without the stress,” says ames. ead on to find out how a little it of or anisation and re aration

will really help break the back of what can be considered a daunting task.

EASY LIKE A CHRISTMAS

MORNING

Photography by Sam Yardley

W&H_3_Aut-Win13_W&H_AtHome*.indd 2 09/10/2013 11:58

W&H AT HOME


CHRISTMAS EVE

Really, this should be the day

you get pretty much everything

done. Once you’ve got all of this

out of the way, you’ll have very

little to do and worry about on

Christmas Day.

Let’s start gently and make

the cranberry sauce; it’s dead

easy and will take no time at all.

You can place it in bowls and

keep in the fridge overnight,

or you can bottle it in sterilised

jars and give any surplus ones

out as great gifts.

For the stuffing, I like apricot,

sage and onion myself, but this

all comes down to personal

preference. Whatever you

choose, make it now and either

roll into balls or place in an

ovenproof dish with some knobs

of butter on top, then put in

your fridge ready to be cooked

the following day.

Get the spuds peeled and cut,

then leave them in a pan of cold

water in the fridge.

Roll the sausages in their

bacon blankets and also place in

the fridge ready for cooking in

the morning.

Cheese sauce can be made

in advance and again stored

overnight in the fridge.

Peeling the carrots, chopping

the swede, crossing and taking

away the outer leaves of the

Brussels sprouts and taking

out the woody centre of the

parsnips can all be done today.

The red cabbage can be sliced

and all the ingredients placed in

a thick bottom pot, ready to go

on in the morning.

It might be an old wives’ tale,

but this is one I was taught as

a boy – making the Yorkshire

pudding batter the day before

really helps give it time to work

its magic and leaves you with

well risen puds.

After all this, the only thing

left to do is the brandy butter

and the eggnog cream – oh, and

why not a well deserved sherry

or gin and tonic!

The two vital things to

establish are a) when you

intend to eat and b) the size

of your turkey. Choose your

cooking method from the many

on offer, calculate the cooking

time, add at least 45 minutes

for the bird to rest and then

subtract that from your target

eating time.

A very good reason for

doing this on Christmas Eve is

that you’ll spot mistakes early

enough to reschedule. If you’ve

bought a particularly large

turkey and were hoping to eat

at 1pm, you’ll soon notice if this

means a 4:30pm start and will

be able to shift lunch to dinner

time without embarrassment.

CHRISTMAS DAY

Before anything else happens

in the kitchen, crank the oven

up to maximum. It will take an

hour to come up to temperature,

which will give you just enough

time for breakfast. Remove

the wishbone from the turkey

with a small, sharp knife. This

makes carving much easier.

Traditionalists can scrape the

bone clean and put it in the pan

next to the bird for pulling later.

Slather the bird with butter,

pepper and a bit of thyme and

chuck an orange inside. I also

put two extra onions in their

skins on either side of the bird.

They blacken on the outside,

but the insides soften and can

be crushed into the pan juices to

further enrich the gravy.

Finally, pop it into the hot

oven for at least half an hour.

If you have a kitchen timer –

and you should – set it for 30

minutes. The only real disaster

that can befall you at this stage

is forgetting to turn the oven

down after the initial searing.

I usually find this is around

the right time to get the drinks

going and start in on the

presents.

WHILE THE TURKEY IS IN

I boil carrots, parsnips,

cauliflower and sprouts until

just underdone, then stop them

cooking in cold water. In the

bottom of the carrot pot I put

a lump of butter, a teaspoonful

of honey and a tablespoon of

water and the same again with

the parsnips, but with an added

teaspoon of mustard. I then put

So, let’s write our menu...

Traditional roast turkey with all the trimmings – pigs in blankets -

sage, apricot and pork stuffing

Peppered roast strip loin of beef with Yorkshire puddings

Braised red cabbage with orange and spices

Roasted parsnips with maple and mustard

Roasted carrots

Bashed turnips and carrots

Cauliflower cheese

Duck fat roasted potatoes

Brussels sprouts, chestnuts and pancetta lardons

Bread sauce

Cranberry sauce

Christmas pudding

Brandy butter

Eggnog cream


W&H AT HOME


the cold carrots and parsnips

back on top and put it all to one

side with the lid on. For the

sprouts, I sweat some chopped

pancetta in its own fat in the

bottom of a pan, then add some

roasted chestnuts, let it cool and

pour the cold sprouts on top.

This is also the time to

manage bread sauce, stuffing

or any of the indulgences our

families demand. My lot like

bashed carrots with turnips

as well as the roasted carrots,

so this is the time when I pull

them out of the fridge and get

them cooking. Now is also ideal

for the red cabbage to make its

way onto the stove, potatoes

to go on, beef to go in and

Yorkshire tins to be heated up.

Half an hour before the

turkey is due to come out, I put

a big metal tray into the oven to

heat up in preparation for the

roast potatoes.

WHILE THE TURKEY RESTS

As the turkey comes out, I lift it

clear of the roasting pan, leaving

the juices behind, transfer it to a

warmed serving plate and top it

with a fetching tinfoil hat to retain

some heat while it rests. With the

remaining veg just needing heat

for the last five to 10 minutes,

there’s plenty of time for the rest

of the process to be panic free.

I turn the oven back up to

full, whip out the potato tray

and put it across the two

biggest rings on the top of the

oven. I melt a huge, artery

compromising slab of duck fat

in the searing hot pan, toss the

parboiled potatoes into it and

turn them over and over with a

spatula until they’re coated and

(let’s face it) half soaked in it. A

heavy drift of salt (just to really

annoy my doctor) follows, plus

lots of garlic and thyme, then

they’re back into the hot oven.

This is also the time where you

can pull the stuffing and the

Yorkshire batter mix from the

fridge and place in the oven. By

the time we’re ready to serve,

they’ll be crisp on the outside

and fluffy inside.

Finally, move the roasting

tray full of bird juices onto

the two big rings and bring

them back up to a sizzle. I add

flour, give it enough time to

cook through while stirring

vigorously, then add some

Marsala wine and the stock.

Crush down the roasted onions

with a potato masher and then

put the gravy through a sieve

into a serving jug.

And that’s it! There are

dozens of things that will be

different for you, but that’s

what works for me. I hope you

find some useful tips here.

If I had some final words of

wisdom to impart, they would

be that prepping like a pro is

probably the smartest way to

make sure you’re pleasantly

relaxed on the day.


E-CIGARETTES - LOVE THEM OR HATE THEM, THEY ARE HERE, BUT ARE THEY HERE TO STAY? THERE IS INCREASING DEBATE ABOUT THE USE OF ELECTRONIC CIGARETTES OR “E-CIGARETTES” IN PUBLIC

PLACES, AS CONCERN GROWS ABOUT THEIR POTENTIALLY HARMFUL EFFECTS

ADVERTORIAL

Since 1 July 2OO7, smoking in enclosed public and workplaces in the UK has been prohibited. E-cigarettes, on the other hand, emit water vapour

and can therefore be legally used in public.Concerns have been growing, however, that e-cigarettes

contain chemicals that could make them as harmful as normal tobacco. The National Consumers Institute tested 1O different rechargeable and disposable versions for carcinogenic and toxic properties, and found evidence to support these concerns. In addition, the report highlighted that child roof safety ca s were not fitted, e osing children to the nicotine liquid content, which can be lethal.

The French Government has announced that it will ban e-cigarettes in line with regular cigarettes on the basis of these concerns. The UK Government, however, has decided to regulate their use more tightly rather than ban them entirely.

The British Medical Association (BMA) has expressed its concern at the lack of regulation on the production and use of e-cigarettes; it believes that the existing smoke-free legislation in place in the UK should be extended to include vapour from e-cigarettes. As an interim measure, the BMA is encouraging employers to put in place policies prohibiting the use of e-cigarettes in workplaces.

Transport For London staff have recently been banned from using e-cigarettes at work because they are too realistic and customers may also be forbidden to “smoke” them in future. Some rail companies and airlines

WHAT A DRAG


have banned them from being used by customers and JD Wetherspoon has also banned e-cigarettes in all of its pubs.

Many other employers, are unclear about what they should do. Do they ban the e-cigarettes in the workplace and make e-cigarette smokers use the same designated area as the other smokers? Some employers may decide to wait until the overnment acts first, but given the reports to date, employers and those operating in public places should be reviewing their policies and deciding whether to stamp out e-cigarettes now.

Loch Associates Employment Lawyers and sister com any dvise e, with offices in unbridge ells, London and Brighton, are specialist employment lawyers and HR consultants.

Loch Associates provides pragmatic employment law advice to businesses on a variety of workplace issues, including managing employee absence, redundancy and exit planning for senior employees.

HR Advise Me delivers external HR consultancy, outsourced HR support and training. We are a highly specialist team with experience across a broad range of sectors and companies, both large and small.

Our client approach focuses on practical solutions, which gives them peace of mind to focus on running and expanding their successful businesses. If you would like any help in updating your HR policies or if you have any employment issues that need our help to be resolved, please contact us on O1892 [email protected] www.lochassociates.co.uk

W&H_3_Aut/Win13_Advertorial_LochAsso*.indd 57 08/10/2013 15:19


November MURDER MYSTERY

First up is our Murder Mystery night on Friday November 15. Run by an experienced group of actors, this gruesome evening will see participants take on different roles in a grisly murder story, including a killer and a victim. With notebooks, pens and all other clues and props provided, it will be up to you to crack the case and catch the perpetrator. For £59.95 per person, you can also enjoy a drinks reception and a four-course meal.

December FESTIVE CELEBRATIONS

For our Christmas menus, there is a wealth of delicious options to choose from. From November 29 to December 24, we’ll have some festive favourites for you to enjoy, including our traditional roast British turkey with chestnut and cranberry stuffing, igs in blankets with thyme and garlic and roasted potatoes. There are plenty of other choices, too (see p. 38 for details) and full menus can be viewed on our website.

From December 1, we’ll be hosting Christmas

office arties, where you and your colleagues can celebrate in this fantastic setting – make sure you get your booking in early to avoid disappointment! What’s more, we’ll be kicking off 2O14 in style with a Blitz-themed New Year’s Eve party, where you can also indulge in a five course meal for , including a glass of bubbly at midnight and a glass of Bucks Fizz on arrival. For further details of what you can expect from our menus on the night, head to p. 82.

As the grandest addition to the W&H family, Stanmer House is a venue of which we are particularly proud.

Situated in the luscious Sussex landscape of Stanmer Park on the northeast outskirts of Brighton, this beautiful

Grade I listed mansion sits amid a nature reserve that offers captivating views and enjoyable walks all year round.

We take a look at some of the best events and services to look forward to here over the coming months

SEEING THE YEAR OUT AT

STANMER

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W&H_3_Aut-Win13_StanmerEvents2*.indd 2 09/10/2013 12:02

STANMER HOUSE


January ELEGANT WEDDINGS

The new year is a very special time for us here at Stanmer, as Christmas tends to be the ideal time for romantics to pop the question, so many couples will be planning their big day, ready to tie the knot in the spring and summer months. With its gorgeous location and intimate atmosphere, this is the perfect place to say your vows.

We have become the venue of choice for couples who are looking for quality service and undivided attention on what will no doubt be among the most exciting and important days of their lives. Here you will meet your very own wedding coordinator, who will be with you every step of the way. However you picture your wedding, we can cater for more intimate parties or larger affairs, as well as civil ceremonies, at affordable prices.

With their wealth of experience, our imaginative and enthusiastic events team will be on hand from the moment you and your guests arrive. We work with you to ensure that you get the most out of your day, allowing everything to run smoothly and carefully guiding you through the process with a meticulous eye for detail. Whether you’re looking for classic elegance or contemporary fun, we can make your dream day come true.

CONFERENCE CALL

Our services don’t stop there, either, as we also offer conference facilities for business meetings. Acres of parkland make for unique team building - opportunities, with refreshments and lunch provided for a full day or simply a morning or afternoon. Our flexible facilities can accommodate all requirements, be it an intimate meeting space or a theatre style setup. What’s more, we can customise our rooms and technology to meet your specific requests.

Before your meeting begins, our Lounge Bar provides a great setting to network and mingle with colleagues and also to relax and unwind afterwards. A food and beverage service is available, adding a more personal touch to your event.

So, whether you’re looking to tie the knot, bring your staff closer together or join us for some unforgettable occasions, Stanmer House has got it all. You can also enjoy a spot of afternoon tea while you’re here, choosing from our superb selection of cakes, scones and other sweet treats.

For full details of how to book or enquire about an event at Stanmer House, visit www.stanmerhouse.co.uk or send an email to [email protected]

Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QA • 01273 680 400

W&H_3_Aut-Win13_StanmerEvents2*.indd 3 09/10/2013 12:03

www.stanmerhouse.co.uk


T here’s nothing quite like seeing a family business grow. Year upon year, it is always encouraging to see the faces of a new generation take up the mantle from their parents before them,

developing and evolving their work to become their own, while never losing sight of their origins and ethos.

Take I.A. Harris & Son; as one of our foremost suppliers of fresh fruit and vegetables, the Harris dynasty has been in business for nearly 6O years, plying their trade and building their reputation to become an integral part of the bustling London trading scene.

Beginning life in 1954 as a newsagent and tobacconist in Bromley, Kent, the company was started by one Henry George Harris, whose wife, Ivy Amelia, provided the inspiration behind the initials.

Five years later, their son David joined the business. Expanding and eventually taking over a large part of the company, he took an active role in buying adjacent properties and land, so that the newsagent became a general store, selling fruit and vegetables as part of their wares.

Flash-forward to 1981, which saw David’s son Richard come aboard. Immediately running the fresh produce side of things, he also began

With almost six decades in the fruit and veg-supplying business, I.A. Harris & Son in Covent Garden have become an essential part of the W&H story. Talking to the man who looks after us, Darran Reddin, we fi nd out about the history of the company and how they still manage to stay fresh after all these years

LikeFather,LikeSon

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W&H_3_Aut-Win13_MeetTheSuppliers*.indd 2 09/10/2013 12:06


developing a ower section, buying directly from ew Covent arden arket, the largest fruit and vegetable market in Britain.

Current irector Carl Smith Henry and vy s grandson arrived in 1 to develop the company s supermarket, which now included a bakery and delicatessen, while ichard focused on opening a greengrocery in Blackheath and a orist shop in est ickham.

So, how did it come to pass that this ondon family began supplying our pubs ike so many things where Brian hiting s concerned, sport had a part to play.

e started working with hiting Hammond around four years ago, says arran eddin, .A. Harris s representative to H. Brian fi nally succumbed to

my silky charms being a fellow iverpool .C. supporter probably helped and gave us a chance by supplying he ark Cross, which quickly spread through the group.

ootie fandom aside, Brian s relationship with the Harris boys ourished, discovering a shared passion for sourcing quality local produce.

e are always trying to source as locally as possible, says arran, not least due to the fact that Carl, ichard and all live locally to several H pubs and can often be found eating in them e also have the ed ractor showing our commitment to British produce. ed ractor Assurance is a scheme that covers production standards .

his close pro imity to our venues and keen interest in home grown fare has allowed for a much more hands on role for .A. Harris Son, as they not only supply our fruit and veg, but continue to in uence and enhance what we do.

ou have to understand how closely we work with our customers, says arran. e don t just supply we

advise, assist with the menus and do all we can to help in any way. t s all about contact you can t

talk to each other too much.

Such effective communication has defi nitely helped boost our business, as arran continues to liaise closely with our Head Chefs in order to get the most

out of our menus. now work with all the H Head Chefs, but mostly with their

ecutive Chef, ames oyle osser , he says. e understand each other s needs, with ames being a very e acting chef and me working nonstop to keep him happy

owadays, things are certainly looking promising, as the business has grown to include a eet of 2 delivery vans and over regular staff. elivering across ondon, the Home Counties and all the way down to the South Coast, their clients include top ondon restaurants, hotels and pub chains, as well as schools, hospitals and independent retailers.

e are always growing says arran. ot a week goes by when we don t start with a new customer. Chefs leave restaurants and move on and this is how we grow. hrough years of trust and nurturing, when chefs move up the ladder and eventually get to Head Chef, they know to call us fi rst. e look after them.

A comforting thought, to say the least with four years of collaboration behind us, it s good to know that our budding young chefs and future generations of H staff are in safe hands. ur trusty suppliers have naturally had their fair share of losses over the years as well Henry and vy passed away in 1 and 2 respectively, while avid retired from the business in 2 following 1 years of loyal service.

n spite of these sad departures, both Henry and vy would no doubt be delighted to know that their legacy is still thriving, taken forward by the sons, nephews and grandsons of its founders, who continue to introduce a new generation of food lovers to the wonderful fruits of their labour. And, of course, the vegnew generation of food lovers to the wonderful fruits of their labour. And, of

I.A. HARRIS & SONUnits B40-43,

New Covent Garden Market,

London SW8 5PA

020 7622 7176/7678

www.iaharris.co.uk

W&H_3_Aut-Win13_MeetTheSuppliers*.indd 3 09/10/2013 12:06

www.iaharris.co.uk

XX - SUMMER / WINTER 2013

Friday November 15 2013£59.95 per person includes Reception Drink & Four-Course Dinner

For further details email: [email protected]

W&H_3_Aut/Win13_MurderMystery.indd 2 09/10/2013 12:56


TO MARKET, TO

MARKET From homemade chutneys to delectable cheeses, farmers’ markets are a great source of inspiration for Christmas gifts. Why not try Shipbourne Farmers’ Market or some other favourites rom our pubs surrounding areas to find that something special

Read on for all the info you’ll need...

SHIPBOURNE FARMERS’ MARKETSt Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PF

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

MEOPHAM FARMERS’ MARKETMeopham Fitness and Tennis Centre, Wrotham Road, Meopham, Kent DA13 OAH

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

EASTBOURNE FARMERS’ MARKETCommunity Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PYOpening times: Last Saturday of every month from 1Oam to 12:3Opm

www.communitywise.org.uk

EASTBOURNE STREET MARKET192 Terminus Road, Eastbourne, East Sussex BN21 3BBOpening times: Every Wednesday from 9:3Oam to 2pm

www.eastbournestreetmarket.co.uk

BRIGHTON FARM MARKETDiplocks Market, 73 North Road, Brighton, East Sussex BN1 1YD

Opening times: Every Tuesday to Friday from 11am to 5pm, every Saturday from 9am to 6pm and every second and fourth

Sunday from 11am to 5pmwww.brightonfarmmarket.co.uk

PENSHURST FARMERS’ MARKETPenshurst Place Car Park, Penshurst, Nr Tonbridge, Kent TN11 8DG

Opening times: First Saturday of every month from 9:3Oam to 12pmwww.kfma.org.uk

TUNBRIDGE WELLS FARMERS’ MARKETThe Pantiles, Tunbridge Wells Kent TN2 5TD

Opening times: First and third Saturday of every month from 9am to 2pmwww.kfma.org.uk

TUNBRIDGE WELLS FARMERS’ MARKETCrescent Road, Tunbridge Wells, Kent TN1 1RS

Opening times: Second and fourth Saturday of every month from 9am to 2pmwww.kfma.org.uk

TONBRIDGE FARMERS’ MARKETSovereign Way, Tonbridge, Kent TN9 1RG

Opening times: Second Sunday of every month from 9:3Oam to 1:3Opmwww.tonbridgefarmersmarket.co.uk

FARMERS’ MARKETS


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W&H_3_Aut/Win13_FarmersMarkets.indd 3 09/10/2013 12:08

www.kfma.org.uk

www.kfma.org.uk

www.communitywise.org.uk

www.eastbournestreetmarket.co.uk

www.brightonfarmmarket.co.uk

www.kfma.org.uk

www.kfma.org.uk

www.kfma.org.uk

www.tonbridgefarmersmarket.co.uk


With Christmas fast approaching, we thought it would be a great time of year to share with you

some of our preferred drops. Alongside Linton Neill, a representative from UK wine supplier,

Enotria, (one of our favourite vintners), we have carefully picked a few gems and boxed them

up for you, all ready for the festive season; but why not grab a couple and start sampling sooner?

WineClub

ARGEO PROSECCO, RUGGERI NVThis is one of the best

Italian wine fi rms

and its Prosecco di

Valdobbiadene is among

the most complete

expressions of this wine.

The winery was founded

50 years ago by Giustino

Bisol. Today, at the head

of the winery, is his son,

Paolo. Ruggeri does not

have its own vineyards,

but buys the grapes in the

Valdobbiadene area.

www.ruggeri.it

BRUT MOSAÏQUE, CHAMPAGNE JACQUART NVChampagne Jacquart, based in

Reims in the heart of Champagne,

is one of the region’s most

dynamic and forward looking

producers. Part of the Alliance

Champagne Group, it has the

largest area of vineyards in

Champagne at its disposal. With

access to such a diverse and

plentiful supply of quality grapes,

Maison Jacquart’s winemakers

are able to choose and then blend

wines that refl ect the character of

the different terrains, producing

fi nal cuvées that have distinctive

styles and personalities.

TASTING NOTE:

A lovely golden straw colour and exceptionally fi ne bubbles. The nose is full

with hints of red fruits. The pinot dominance brings depth and complexity to

the palate with a long lasting fi nish, while the Chardonnay adds fi nesse and

freshness. On its fi rst release, the Cavendish is quite fruit focussed, but will

continue to develop more complex biscuit and bready characteristics over time.

www.ridgeview.co.uk

CAVENDISH, RIDGEVIEW NVSituated in the South Downs of England,

Ridgeview is a family company dedicated

to producing the highest quality sparkling

wine from classic varieties and traditional

methods. Ridgeview sparkling wines

are named in honour of Englishman

Christopher Merret, who, in 1662, was

the fi rst person to record the process of

making traditional method sparkling

wines in London, 30 years before

the technique was documented in

Champagne. In just 10 years of sales,

Ridgeview has been awarded over 100

medals and trophies for its sparkling

wine, including Best Sparkling Wine

IWSC in 2005 and English Wine of

the Year in 2000, 2005 and 2009.

The family’s dedication, passion and

determination have greatly contributed

to the recent renaissance in quality and

popularity of English Sparkling Wine.

Welcome to the

W&H_3_Aut-Win13_W&H_WineClub**.indd 2 09/10/2013 12:10

www.ruggeri.it

www.ridgeview.co.uk

W&H WINE CLUB


CHENIN RESERVE, KEN FORRESTER 2012Ken Forrester represents the true

pioneering spirit of the post-apartheid

South African wine industry. Drawing on

the examples of top Loire whites, he has

used his uniquely placed Chenin vines to

maximum effect and has single-handedly

led a Chenin Blanc quality revolution. As

a result, these wines have achieved iconic

status worldwide.

TASTING NOTE:

Barrel fermented, full ripe, rich and full bodied

– this wine is a great example of the harmonious

balance that can be achieved between fruit and

delicate oak/vanilla fl avours. Bursts with dried

apricots and pineapple, with a hint of vanilla

and some typical Chenin honey notes on the

long-lasting fi nish.

www.kenforresterwines.com

ROSATOVERONESE, VERITIERE 2012The method for producing rosé wine is somewhere between

that for white and red. Its colour must come from red grapes

(although it can be blended with a white grape afterwards in some

circumstances) and its source is during the maceration period of

fermentation. As the red grapes are fermenting, in contact with

the skins, they begin to release the colour and tannin from the

grapes. After around eight hours or so, some of the juice is run off

and, as this has only had a short period of time in contact with the

skins, it is only lightly coloured. The resulting rosé juice is then

fermented dry, separately to the rest of the red juice. The longer

the time in contact with the skins, the deeper the blush.

TASTING NOTE:

Soft, red fr uit flavours abound on the palate, with a crisp

freshness that is both balanced and versatile. This wine

makes for delicious summer drinking.

INTIMO CABERNET/MERLOT/MALBEC, HUMBERTO CANALE 2011Humberto Canale was a pioneering engineer who

played a signifi cant role in developing agriculture in

Patagonia; he founded and built the winery in 1909 in

the heart of the Rio Negro province. Four generations

later, Guillermo Barzi Canale has successfully

managed the Humberto Canale winery over its 100th

vintage and developed the established vineyards and

winery practices to fi t the requirements of a new

millennium. With a cooler climate than Mendoza,

Patagonia lends itself well to aromatic wines with

excellent, naturally balancing acidity. Pinot Noir

and Merlot fl ourish here and Sauvignon Blanc is

unparalleled within Argentina.

TASTING NOTE:

Intense ruby colour. Complex and elegant nose with

red berries and notes of vanilla and tobacco. In the

mouth, the wine is medium to full bodied with ripe,

dark fruit fl avours and a hint of oaky spice.


www.kenforresterwines.com


DOURO RED, QUINTA DO CRASTO 2011Situated on the North bank of the river

Douro, halfway between Regua and

Pinhao, Quinta do Crasto is arguably the

fi nest estate for the production of red

wine in Portugal. The top bottling has

achieved the highest Parker ratings so far

of any wine in the country (2003 Vinha

Maria Teresa – 96 points), but there is also

great strength and depth, from the mid

priced range (the 2005 Old Vines Reserva

was voted third in the Wine Spectator’s

global top 100 ranking in 2008), all

the way to the entry level Douro Red,

which regularly wins accolades for its

exceptional value for money.

SAUVIGNON BLANC BLACK LABEL, YEALANDS ESTATE 2012Located in the southern

Awatere Valley sub region

of Marlborough, Yealands

Estate is arguably the most

ambitious family owned

vineyard enterprise in New

Zealand. Few could grasp the

breadth of Peter Yealands’

vision when he took on

the challenge of creating

terraced vineyards among

these rolling foothills in the

late 90s, eventually realising

Yealands Seaview Vineyard.

While the majority of the

vineyard is planted with New

Zealand’s world-renowned

Sauvignon Blanc vines,

Peter was one of the fi rst to

plant alternative varietals

like Gruner Veltliner and

Viognier in Marlborough.

Yealands Estate is a

showcase of innovative

environmental

sustainability. The wines

are carefully nurtured from

the vine to the bottle with

low impact methods, cutting

edge green technologies and

some very inventive thinking. Its carbon neutral winery, built

in accordance with New Zealand Building Council’s Green

Star Building Certifi cation, was one of a handful in the world

to achieve ‘carboNZeroTM’ certifi cation.

Launched in 2008, the winery is also the fi rst to have measured

and offset all greenhouse gas emissions since day one. With an

absolute commitment to sustainable wine production, Yealands

Estate brings together winemaker, Tamra Washington, and

winery owner and founder, Peter Yealands, whose vineyard

development skills and ‘green’ wine business vision lead the

industry in sustainable premium wine production.

TASTING NOTE:

Our Yealands Estate Sauvignon Blanc is selected from two

parcels of fruit from our Donnelly’s Block on our Seaview

Vineyard. This aromatic wine shows lifted fl avours of

blackcurrant with underlying notes of wet stone and thyme.

The palate is elegant, yet full of suffi cient weight and texture,

balanced by a fl inty minerality.

RIOJA RESERVA, MARQUES DE RISCAL 2008Marqués de Riscal is the

oldest Rioja house and

has been a leading and

pioneering company

in the wine producing

sector for many years.

In 1858 it became the

first winery in Rioja to

produce wines following

the Bordeaux method,

and in 1972 it was the

first winery to promote

the Rueda Designation

of Origin, where it

produced its famous

Marqués de Riscal white

wines. Marqués de Riscal

sells its wines in 80

countries and they enjoy

the highest international

distinctions, as well as

numerous awards and

mentions in the media.


W&H WINE CLUB


WINEMAKING

Fermentation takes place at a controlled temperature of

26°C and the maceration time is never more than 12 days.

Riscal Reservas spend around two years in American oak

casks, producing a wine that corresponds to the classic

Rioja style; fresh, fine, elegant and very suitable for laying

down for many years. Before release for sale, it spends a

minimum of one year rounding off in the bottle.

TASTING NOTE:

Very lively aromas of damson, redcurrant and blackcurrant,

leather and steak, with simmering undertones of spicy oak.

The palate is seductive, with t ight, ultrafine tannins, cr unchy,

refreshing acidit y and bags of red fr uit character. Very

approachable and hugely enjoyable. Try with roast lamb.

W&H MIXED DROP CASE x 2 rosé, 4 white and 6 red, retail price £150

W&H BUBBLY CASE x 6 sparkling, retail price £120

Enotria Winecellars Ltd.,

4-8 Chandos Park Estate,

Chandos Road, London NW10 6NF

020 8961 4411

www.enotria.co.uk

IF YOU’D LIKE TO BUY A BOX, PLEASE JUST ASK YOUR WAITER OR WAITRESS TO GRAB ONE FOR YOU.

KEEP AN EYE OUT FOR CUSTOMER WINE TASTING EVENINGS AROUND THE PUBS SOON.


www.enotria.co.uk


Page68.indd 2 08/10/2013 16:58


I n these foodie focused times, lovers of quality meat and ethically sourced produce are becoming more conscious of where

their food comes from. This has meant that suppliers have had to up their game in sourcing only the best meat on the market.

One man who knows a thing or two about getting it right is Roger Fleetwood. As the proprietor of River Meese Rare Breeds in Telford, Shropshire, he has been traditionally rearing animals and pedigree stock for the past two years, along with his good friend and business partner, Derick Eggerton. Living on smallholdings along the banks of the River Meese just four miles apart, Roger and Derick specialise in rearing a variety of pigs, sheep and lamb on their farm.

Following the sale of Roger’s engineering business, the pair expanded their new venture, acquiring a variety of pigs from the likes of Gloucester, Berkshire and Oxford and maintaining an impeccably high standard in how they are treated.

“We rear all of our own animals now, so have complete control over everything that happens to them, from birth through to slaughter,” explains Roger. “We hope shortly to be the only breeder in Shropshire to be registered for the EU ‘Traditional Speciality Guaranteed’ mark of approval.”

This seal of authenticity is a testament to what sets Roger and Derick’s business apart; a tireless dedication to keeping their livestock in the most calming, stress free environment possible. Such is their commitment that the pigs only ever travel a short distance on their fi nal journey, reducing the negative impact of adrenaline on the meat, which can often result in an undesirable toughness.

“I am passionate about producing high quality

meat from rare breed animals, produced in a small scale, free range environment,” says Roger. “Whiting & Hammond are very supportive of small scale producers and local business. Like Brian [Whiting] and James [Moyle-Rosser, Executive Head Chef , fi rmly believe that how an animal is reared has a direct impact on the quality of the food on the plate.”

Speaking of Brian Whiting, his introduction to the River Meese boys was a simple twist of fate, with the Fleetwood family name already having strong links with our own.

“My son, Todd Fleetwood, is a Roving Manager for Whiting & Hammond,” explains Roger. “He introduced me to Brian back in March and persuaded him to try some of our sausages, which he loved. We have been supplying the pubs with our delicious pork sausages ever since.”

And, with any luck, they will continue to do so. After all, this is a company whose vested interests lie equally in both the quality of and ethics behind their meat.

“We just have a passion to provide the very best produce that we can and hopefully save some of these rare breed animals from being lost for future generations,” concludes Roger.

As the old saying goes, the pig really is in the poke on this one.

RIVER MEESE RARE BREEDSThe White House,

Meeson, Great Bolas, Telford, Shropshire TF6 6PE

01952 540 000/07826 544 565www.rivermeeserarebreeds.co.uk

As producers of

some of the fi nest free range

pork and lamb in Shropshire,

River Meese Rare Breeds in

Telford have been rearing quality

meat for the past two years. We

catch up with co-founder,

Roger Fleetwood, to fi nd out

why their produce is a cut

above the rest

RaringtoGo

W&H_3_Aut-Win13_MeetTheSuppliersRareBreed*.indd 3 09/10/2013 12:13

www.rivermeeserarebreeds.co.uk

GUTEN TAG FROM W&HAN OOMPAH BAND ADDED SOME TRULY GERMANIC FLAVOUR TO OUR OKTOBERFEST CELEBRATIONS AT THE LITTLE BROWN JUG. STAFF GOT INTO THE SPIRIT OF THINGS WITH FETCHING HATS AND TRADITIONAL OUTFITS, WHILE CUSTOMERS WERE TREATED TO SOME EXCEPTIONAL GERMAN FOOD

AND LAGER. WE RAISE A GLASS TO THE BEST BITS

BEER FESTIVAL


W&H_3_Aut-Win13_OctoberFest Social*.indd 2 09/10/2013 12:15

AUTUMN / WINTER - 71

W&H_3_Aut-Win13_OctoberFest Social*.indd 3 09/10/2013 12:16

Untitled-1 1 08/10/2013 10:08

www.wwlad.co.uk


BEER FESTIVAL

BEER OF FORTUNEFRIENDS AND FAMILY GATHERED AT THE OLD DUNNINGS MILL IN EAST GRINSTEAD TO ENJOY SOME QUALITY ALES, SMASHING CIDERS

AND ROCKING LIVE TUNES. PATRONS EVEN TRIED THEIR HAND AT OUR VERY OWN BEER ROULETTE, WHICH PROVED IMMENSELY POPULAR AMONG OUR MORE ADVENTUROUS GUESTS. TAKE A LOOK AT OUR FABULOUS PHOTO SELECTION


W&H_3_Aut/Win13_OldMillBeerFest Social**.indd 3 09/10/2013 12:18

SUN KISSED STANMERTHE WEATHER WAS PERFECT FOR THE FIRST STANMER HOUSE BEER FESTIVAL THIS SUMMER. AS THE VENUE’S INAUGURAL EVENT, IT WAS A PARTICULARLY SPECIAL OCCASION; THERE WAS PLENTY OF FOOD, PIMM’S AND BEER TO GO AROUND, AS WELL AS A LIVE BAND AND CHILDREN’S

GAMES, MAKING FOR A TRULY MEMORABLE CELEBRATION. HERE ARE SOME OF OUR FAVOURITE SNAPS FROM THE DAY

BEER FESTIVAL


W&H_3_Aut-Win13_StanmerBeerFest Social*.indd 2 09/10/2013 12:27

AUTUMN / WINTER - 75

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Page76.indd 2 08/10/2013 10:50

www.lilyschillies.com



www.salcombedairy.co.uk


FOOD FESTIVAL

TEA ON THE LAWNSTAFF FROM STANMER HOUSE WERE ON HAND AT THIS YEAR’S BRIGHTON & HOVE FOOD FESTIVAL TO SELL OUR

APPETISING WARES TO PASSIONATE FOODIES. FROM HANDMADE SCOTCH EGGS TO SUPERB SAUSAGE ROLLS, THERE WERE PLENTY OF FLAVOURSOME TREATS ON OFFER. FEAST YOUR EYES ON SOME OF THE WEEKEND’S HIGHLIGHTS


W&H_3_Aut/Win13_Bright&HoveFoodFest*.indd 3 09/10/2013 12:29

Untitled-1 1 08/10/2013 10:09






FOOD & DRINK APPS

BON APPÉTIT IF YOU WANT A WORLD OF FOOD AND DRINK AT YOUR FINGERTIPS, YOUR SMARTPHONE IS THE BEST WAY TO ACCESS IT. FROM NIFTY BAR TRICKS TO PERFECT COCKTAIL SUGGESTIONS, WE TAKE A LOOK AT THE LATEST TASTES IN TOUCH SCREEN GASTRONOMY


Bar Tricks - By Dan Raine

Wow your friends while propping up the bar with this unique

collection of tricks. Showcasing crafty sleights of hand like the Bottle

Lift, the Coin Trap and Lose the Card, each trick is demonstrated in a

high quality video, complete with close-ups of the secret move so you

can master them easily. Simple to use and loads of fun, this will have

your mates scratching their heads for hours

FREE

Key Ingredient - By Key Ingredient Corporation

Feast your eyes on one of the fastest

growing recipe collections in the world.

Featuring over 1.5 million recipes from

online users worldwide, this is a great way to

broaden your cooking horizons. Beautifully

photographed dishes can be streamed directly

to your iPhone or iPad, complete with simple

cooking instructions to follow. You can also

contribute your own culinary delights, so

your meal can be enjoyed the world over.

FREE

FREE

FREE

Party DrinksBy AppThat Limited

Searching for

the perfect

drink for

the right

occasion? Look

no further

than this blend of cocktail

categories, including pre-dinner,

after-dinner, long drinks and

popular mixes. Browse through

the extensive database, from

Daiquiris to Cosmopolitans,

picking up some helpful tips on

the correct tools to use, as well

as how to make your blend the

right strength. This is sure to

make your party go down in

sophisticated style.

£0.69

Love Food Hate WasteBy Waste & Resources Action Programme

Waste not, want not by putting

your ingredients, meals and

budget to work. This app will

help you make the most of your

leftovers, while keeping track

of food planning, shopping

and cooking. With plenty of

inspirational recipes and tips

to choose from, you can make

delicious dishes from the

ingredients you have and save up

to £50 a month on your food bill.

Foodle – Nutrition FactsBy Pomegranate Apps

Get food smart with this

nourishing and insightful app.

Displaying nutrition facts on over

8,000 foods, it can you discover

the vitamin and mineral content of

your preferred nibbles, including

fruits, vegetables, meats, dairy,

seafood, nuts, seeds, spices, herbs

and more. Additional in-app

purchases will allow you to hide

certain food types and create a list

of your favourites, so you can get to

know exactly what you’re eating.

W&H_3_Aut/Win13_FoodApps.indd 87 09/10/2013 12:30

GADGETS

WITH CHRISTMAS AND NEW YEAR COMING UP, YOU’LL NO DOUBT BE HOSTING OR ATTENDING A NUMBER OF FESTIVE PARTIES AND SOIRÉES. WHAT BETTER WAY TO ENJOY YOUR CELEBRATIONS THAN WITH A FEW CHEEKY

COCKTAILS? WE PRESENT FIVE GADGETS THAT WILL HELP YOU GET THE PERFECT BLEND EVERY TIME

SHAKEN AND STIRRED

VIP WHISKY KITLovers of whisky tend to have sophisticated taste, so why not indulge in the ultimate classy accessory? Presented in a silver case that

will make a great conversation piece among your guests, this luxurious set contains glasses, ice ball moulds, a soda siphon and the all-important whisky bible, which is sure to turn you into a fountain of knowledge in no time at all. The case has a handle and is easily

transportable, so you can make an entrance wherever you go and cause a real stir among your friends and fellow partygoers.

£165 from www.alexanderandjames.com


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W&H_3_Aut/Win13_Gadgets Cocktails.indd 2 09/10/2013 12:32

www.alexanderandjames.com


JOHN LEWIS FRENCH COCKTAIL SHAKER

£15 from www.johnlewis.com

If you’re throwing a New Year’s Eve party where each of your guests has a different drink preference, this sleek and stylish cocktail shaker is perfect for precision mixing. With its clear glass body and understated

stainless steel lid and collar, it indicates exact measurement lines for six classic cocktails, including marks for various spirits, juices and mixers,

as well as ice and garnishes. An essential tool for any cocktail connoisseur, this smart bit of kit will enable you to create everyone’s favourite

blends like a pro, time and time again.

PROCRUSH MUDDLER & CRUSHER

£39.99 from www.drinkstuff.com

When it comes to making great cocktails, you need to make sure you’re equipped with the right tools of the trade. Enter this specialist and impressive tool, which will make you look the part at any occasion.

Featuring a unique patented design, durable stainless steel construction and silicone head, it allows for greater cushioning protection to reduce drag and use less energy. What’s more, the other end can be utilised as

an ice crusher, providing an excellent non-slip grip, while a thumb recess ensures further power and stability.

BAR10DER COCKTAIL MULTI-TOOL

£29.95 from www.iwantoneofthose.com

Say hello to the Bar1Oder, your new best friend in the kitchen that will cover all the bases at your next get-together with friends or family. As the

fi rst in one cocktail multi tool, this nifty and innovative design comes in blue, green, orange or purple and has everything you could possibly need for whipping up a batch of any concoction. Engineered to an impeccably

high quality, it is portable, easily cleaned and beautifully presented. Complete with instructions and recipes, this will make an ideal Christmas

gift for beginners and more experienced bartenders alike.

BARCRAFT ICE BUCKET

£19.99 fromwww.lakeland.co.uk

No cocktail party would be complete without a substantial amount of ice. Whether crushed, cubed or dry is your style, this

double walled, roomy bucket will keep your drinks cool while adding a stylish addition to your tipple table. Virtually indestructible

with an acrylic fi nish and a highly olished sliver rim, it also comes with a lid, serving tongs and a handle, making it easy to keep

your cool from party to party.

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W&H_3_Aut/Win13_Gadgets Cocktails.indd 3 09/10/2013 12:32

www.johnlewis.com

www.iwantoneofthose.com

www.drinkstuff.com

www.lakeland.co.uk

24 - SUMMER / AUTUMN 2013

COFFEE OR TEA

TO BOOK T: 01892 870318

DESSERTS

MAINS

STARTERS

Pecan pie – rum scented sugar nest – rum & raisin ice cream

New Year’s celebration sharer – Champagne & fresh strawberry jelly – Gin & tonic granita – Malibu panna cotta – iced Mojito shooter – strawberry daiquiri milk

Key lime pie – glazed Italian meringue – lime syrup & zest

Creamy potted Roquefort cheese & port – Eccles cakes – port reduction – apple crisps

Pan cooked Fillet of British beef Rossini – fillet of beef – pan seared foie gras – garlic crostinis – sautéed spinach – mushroom duxelle – Shiraz sauce – Pont Neuf chips (£5 supplement)

Pan roasted pheasant breast – corned pheasant leg, cranberry & spinach parcels – rosemary & juniper rosti – sautéed sprouts, Parmesan & chestnuts – redcurrant & game sauce

Crispy Confit pork belly – apple & smoked garlic purée – sautéed black chard – château potatoes – mulled cider sauce

Scallop, monkfish & smoked haddock Thermidor – smoked haddock – Rye bay scallops – monkfish cheek – cod cheek – fresh langoustine – buttered kale – fondant potatoes

Whole baked globe artichoke – Parmesan & garlic crumb – hollandaise sauce – lemon & garlic mayo – pine nut & rocket salad

Artichoke veoluté – handmade artichoke tortellini – celeriac & truffle purée

Smoked fish tasting plate – smoked halibut – smoked salmon – smoked mackerel pâté – dill pancakes – pickled winter vegetables – pickled dill dressing

Fig & Goat’s cheese parfait – homemade walnut bread – gooseberry compote – sherry vinegar

Duck assiette – duck liver parfait coated in white truffle butter – duck rillette – crispy duck crackling – black cherry & cassis jam

Fondue Savoyarde sharer (cheese fondue) – French salami – Danish salami – garlic sausage – dried bread

The Little Brown Jug, Chiddingstone

Causeway, Tonbridge, Kent TN11 8JJ

Email: [email protected]

Web: www.thelittlebrownjug.co.uk

£10/head deposit required on booking. Per order and full payment required 16th December

£494 COURSES & GLASS OF BUBBLY AT MIDNIGHT

Per Person


NEW YEAR’S EVE MENU 2013

4 COURSES & BUBBLY AT MIDNIGHT £49

HAPPY NEW YEAR FROM WHITING & HAMMOND

If you’re looking for an unforgettable New Year’s

Eve, you’ve come to the right place. Over the next seven pages, we’ll be giving you

the lowdown on all you can expect from our celebrations

on December 31

We’re yet again pulling out all the stops this year, with some fabulous food and drink to see

you into 2014. All of our venues will be offering a set meal of up to six courses, including a glass

of bubbly at midnight, from £49*.

For your starter, treat yourself to a south coast crab, tiger prawn and avocado tian, while

the mains include dishes as delectable as our pheasant cassoulet with River Meese bacon and root vegetables. And to round off your meal, why not try our assiette of desserts, including a chocolate and spearmint pot, a

pear and ginger mini Bellini and a raspberry and white chocolate frozen parfait?

B ARTICKETS

If you don’t fancy a full-blown meal, no problem; bar tickets are available from £15 and there will be live bands playing on the night, so you’ll have plenty of opportunities to dance the

night away with friends and family. Nibbles and a glass of Bucks Fizz will also be available

upon arrival to get you in the party mood.

So, should old acquaintance be forgot, make it up to them by seeing in the New Year in

W&H style. Make sure you book early to avoid disappointment, as places will be going fast.

We wish you a very merry Christmas and look forward to seeing you on the big night!

*Prices may vary at

different venues

You can also enter our exclusive competition to win a complimentary meal for four (including two bottles of wine) on the night as well. Head to p. 93 for further details.

DON’T FORGET...

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Gastro_NYE_Section_P23_P29_Sept_2013*.indd 22 09/10/2013 12:34


COFFEE OR TEA

TO BOOK T: 01892 870318

DESSERTS

MAINS

STARTERS

Pecan pie – rum scented sugar nest – rum & raisin ice cream

New Year’s celebration sharer – Champagne & fresh strawberry jelly – Gin & tonic granita – Malibu panna cotta – iced Mojito shooter – strawberry daiquiri milk

Key lime pie – glazed Italian meringue – lime syrup & zest

Creamy potted Roquefort cheese & port – Eccles cakes – port reduction – apple crisps

Pan cooked Fillet of British beef Rossini – fillet of beef – pan seared foie gras – garlic crostinis – sautéed spinach – mushroom duxelle – Shiraz sauce – Pont Neuf chips (£5 supplement)

Pan roasted pheasant breast – corned pheasant leg, cranberry & spinach parcels – rosemary & juniper rosti – sautéed sprouts, Parmesan & chestnuts – redcurrant & game sauce

Crispy Confit pork belly – apple & smoked garlic purée – sautéed black chard – château potatoes – mulled cider sauce

Scallop, monkfish & smoked haddock Thermidor – smoked haddock – Rye bay scallops – monkfish cheek – cod cheek – fresh langoustine – buttered kale – fondant potatoes

Whole baked globe artichoke – Parmesan & garlic crumb – hollandaise sauce – lemon & garlic mayo – pine nut & rocket salad

Artichoke veoluté – handmade artichoke tortellini – celeriac & truffle purée

Smoked fish tasting plate – smoked halibut – smoked salmon – smoked mackerel pâté – dill pancakes – pickled winter vegetables – pickled dill dressing

Fig & Goat’s cheese parfait – homemade walnut bread – gooseberry compote – sherry vinegar

Duck assiette – duck liver parfait coated in white truffle butter – duck rillette – crispy duck crackling – black cherry & cassis jam

Fondue Savoyarde sharer (cheese fondue) – French salami – Danish salami – garlic sausage – dried bread

The Little Brown Jug, Chiddingstone

Causeway, Tonbridge, Kent TN11 8JJ


Web: www.thelittlebrownjug.co.uk

£10/head deposit required on booking. Per order and full payment required 16th December


Per Person

STARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERS







www.thelittlebrownjug.co.uk


TO BOOK T: 01474 812163

DESSERTS

TEA OR COFFEE WITH HOMEMADE TRUFFLES & FUDGE

MAINS

STARTERS

APPETISER

Lemon & Cointreau Posset - Candied Lemon Madeleines

Warm Dark Chocolate & Baileys Tart - Salted Caramelised Poached Pear - Toasted Hazelnut Brittle - Rich Dark Chocolate Sauce

Champagne & Blood Orange Jelly - Cranberry Syllabub – Candied Clementine Fruit Pastilles

Flapjack Baked Blue Cheese Stuffed Figs – Port & Juniper Jelly - Homemade Walnut Shortbread

Duo of Wild Guinea Fowl – Pan Roasted Breast - Confit Leg, Sage & Banana Shallot Savoy Cabbage Parcel - Beurre Noisette Mash - Honey & Thyme Glazed Purple Carrots – Rich Madeira Sauce

South Coast Crab & Lobster Puff Pastry Wellington – Gently Poached Lobster Wrapped in a Baby Spinach Pancake & Rich Crab & Garden Herb Pâté - Lemon & Cracked Black Pepper Roasted New Potatoes - Simply Buttered Fine Beans - Rich Lobster Bisque Sauce

Braised Gaindykehead Farm Ox Cheek ‘Bourguignon’ – Caramelised Onion & Wild Mushroom Stuffed Potato Fondant - Smoked Pancetta & Kale - Classic Bourguignon Sauce – Carrot & Parsnip Crisps

Creamy Braised Lentil, Caramelised Shallot, Roasted Jerusalem Artichokes & Wild Mushroom Hotpot – Root Vegetable & Potato Topping - Sautéed Leeks & Brussels Sprouts

Creamy Celeriac & Chestnut Soup – Garlic Sautéed Girolles – Goat’s Cheese & Poppy Seed Puff Pastry Straw

Pressed Wild Partridge & Foie Gras Terrine – Winter Spiced Pear & Quince Purée - Toasted Brioche - Blackcurrant Coulis

Razor Clams & Queen Scallop St. Jacques (Served in the Clam Shell) – Creamy Mashed Potato - Sautéed Razor Clams, Queen Scallops, Mushrooms & Banana Shallots - White Wine Cream Sauce – Fresh Garden Herb Crumb Topping

Roasted Butternut Squash & Toasted Pine Nut Croquettes – Smoked Applewood Cheese, Chives & Wholegrain Mustard Fondue – Dressed Rocket & Aged Balsamic Salad

Porcini, Chestnut Mushroom, Fresh Horseradish & Parmesan Arancini – Truffle Mayonnaise

The Cricketers Inn, Wrotham Road,

Meopham, Kent DA13 0QA


Web: www.thecricketersinn.co.uk

£20 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event

£655 COURSES & GLASS OF BUBBLY AT MIDNIGHT Per

Person

APPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERPorcini, Chestnut Mushroom, Fresh Horseradish & Parmesan

APPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISER

THE CRICKETERS INN



TO BOOK T: 01323 766049

ASS IETTE OF DESSERTS

BELL INI

TEA OR COFFEE SERVED WITH PET IT FOURS

MAINS

AMUSE

STARTERS

Pressed Chocolate Torte – & Sour CreamPoached Pear & Red Wine – Saffron Semi Fredo & Almond Biscotti Prune & Armagnac Tart – With Sauce AnglaiseSelection of British Cheeses – With Apple Chutney & Oat Cakes

Herb Crusted Cutlet of Lamb – Confit Lamb Breast, Swede Purée, Buttered Savoy Cabbage & Rosemary Sauce

Pheasant Cassoulet – with River Meese Bacon, Root Vegetables & Braised Old Spot Pork Belly

Fillet of Wild Sea Bass – Globe Artichoke, Leek, Portobello Mushroom & Puy Lentil En Papillote

Roasted Mixed Squash – Sage & Spinach Risotto, Poached Free Range Hen’s Egg, Parmesan & Sage Crisps

Crispy Goat’s Cheese, Aubergine & Courgette Tian with Basil oil

Jerusalem Artichoke Soup – Truffle Oil & Root Vegetable Crisps

Game Terrine – with a Fig & Red Onion Compote and Walnut & Raisin Toast

Assiette de Poisson – (Salmon Basilax / Smoked Trout / Mackerel Ceviche) with a Baby Beat Salad

Wild Mushroom, Spinach & Tarragon Pithivier – & Bitter Leaf Salad

A Refreshing Cocktail of Prosecco & Peach Purée

The hFarm @ Friday Street, 15 Friday Street,

Langney, Eastbourne, East Sussex BN23 8AP


Web: www.farmfridaystreet.com


£496 COURSES

Per Person



6 COURSES £49



www.thecricketersinn.co.uk


TO BOOK T: 01474 812163

DESSERTS


MAINS

STARTERS

APPETISER

Lemon & Cointreau Posset - Candied Lemon Madeleines

Warm Dark Chocolate & Baileys Tart - Salted Caramelised Poached Pear - Toasted Hazelnut Brittle - Rich Dark Chocolate Sauce

Champagne & Blood Orange Jelly - Cranberry Syllabub – Candied Clementine Fruit Pastilles

Flapjack Baked Blue Cheese Stuffed Figs – Port & Juniper Jelly - Homemade Walnut Shortbread

Duo of Wild Guinea Fowl – Pan Roasted Breast - Confit Leg, Sage & Banana Shallot Savoy Cabbage Parcel - Beurre Noisette Mash - Honey & Thyme Glazed Purple Carrots – Rich Madeira Sauce

South Coast Crab & Lobster Puff Pastry Wellington – Gently Poached Lobster Wrapped in a Baby Spinach Pancake & Rich Crab & Garden Herb Pâté - Lemon & Cracked Black Pepper Roasted New Potatoes - Simply Buttered Fine Beans - Rich Lobster Bisque Sauce

Braised Gaindykehead Farm Ox Cheek ‘Bourguignon’ – Caramelised Onion & Wild Mushroom Stuffed Potato Fondant - Smoked Pancetta & Kale - Classic Bourguignon Sauce – Carrot & Parsnip Crisps

Creamy Braised Lentil, Caramelised Shallot, Roasted Jerusalem Artichokes & Wild Mushroom Hotpot – Root Vegetable & Potato Topping - Sautéed Leeks & Brussels Sprouts

Creamy Celeriac & Chestnut Soup – Garlic Sautéed Girolles – Goat’s Cheese & Poppy Seed Puff Pastry Straw

Pressed Wild Partridge & Foie Gras Terrine – Winter Spiced Pear & Quince Purée - Toasted Brioche - Blackcurrant Coulis

Razor Clams & Queen Scallop St. Jacques (Served in the Clam Shell) – Creamy Mashed Potato - Sautéed Razor Clams, Queen Scallops, Mushrooms & Banana Shallots - White Wine Cream Sauce – Fresh Garden Herb Crumb Topping

Roasted Butternut Squash & Toasted Pine Nut Croquettes – Smoked Applewood Cheese, Chives & Wholegrain Mustard Fondue – Dressed Rocket & Aged Balsamic Salad

Porcini, Chestnut Mushroom, Fresh Horseradish & Parmesan Arancini – Truffle Mayonnaise

The Cricketers Inn, Wrotham Road,

Meopham, Kent DA13 0QA


Web: www.thecricketersinn.co.uk


£655 COURSES & GLASS OF BUBBLY AT MIDNIGHT Per

Person

THE CRICKETERS INN



TO BOOK T: 01323 766049


BELL INI

TEA OR COFFEE SERVED WITH PET IT FOURS

MAINS

AMUSE

STARTERS

Pressed Chocolate Torte – & Sour CreamPoached Pear & Red Wine – Saffron Semi Fredo & Almond Biscotti Prune & Armagnac Tart – With Sauce AnglaiseSelection of British Cheeses – With Apple Chutney & Oat Cakes

Herb Crusted Cutlet of Lamb – Confit Lamb Breast, Swede Purée, Buttered Savoy Cabbage & Rosemary Sauce

Pheasant Cassoulet – with River Meese Bacon, Root Vegetables & Braised Old Spot Pork Belly

Fillet of Wild Sea Bass – Globe Artichoke, Leek, Portobello Mushroom & Puy Lentil En Papillote

Roasted Mixed Squash – Sage & Spinach Risotto, Poached Free Range Hen’s Egg, Parmesan & Sage Crisps

Crispy Goat’s Cheese, Aubergine & Courgette Tian with Basil oil

Jerusalem Artichoke Soup – Truffle Oil & Root Vegetable Crisps

Game Terrine – with a Fig & Red Onion Compote and Walnut & Raisin Toast

Assiette de Poisson – (Salmon Basilax / Smoked Trout / Mackerel Ceviche) with a Baby Beat Salad

Wild Mushroom, Spinach & Tarragon Pithivier – & Bitter Leaf Salad

A Refreshing Cocktail of Prosecco & Peach Purée

The hFarm @ Friday Street, 15 Friday Street,

Langney, Eastbourne, East Sussex BN23 8AP


Web: www.farmfridaystreet.com


£496 COURSES

Per Person

AMUSEAMUSEAMUSEAMUSEAMUSEAMUSE



6 COURSES £49



www.farmfridaystreet.com


TO BOOK T: 01732 810360

STARTERS

MAINS

CHAMPAGNE SORBET

DESSERTS


Roasted Guinea Fowl & confit leg / swede mash / braised savoy cabbage & bacon / roasted shallot / pan juices

Fillet of Scottish beef Wellington & foie gras parfait / koffmans cabbage / dauphinoise potatoes / Rich Shiraz sauce

Fish bouillabaisse / mussels – lobster – scallop – salmon / crab ravioli / buttered spinach

Pan cooked loin of lamb / baby shepherd’s pie / gratin potatoes /roasted carrots /lamb & rosemary sauce

Spinach & ricotta winter vegetable filo pie / Sweet potato purée / creamy broad bean cassoulet

Chilled chocolate fondant / vanilla ice cream / salted caramel sauce / toffee popcorn

Passion fruit mousse / coconut caviar / mango sauce / almond tuile

Banana semi Fredo / rum & raisin ice cream / pecan nougat / rum syrup

Chocolate & cranberry Mille feuille / cranberry sherbet / chocolate sauce / cranberry & morello cherry marshmallows

Cherry port Brule / pistachio shortbread / spiced cherry & port compote

Cream of wild mushroom, garlic & thyme soup / multi seed bread

Game terrine / spiced pear compote / winter leaf salad / Rye bread

Potted Smoked salmon & brown shrimps / black pepper crème fraiche / potato & horseradish salad

Goat’s cheese & beetroot tart / red onion relish / dressed wild rocket salad

Pan roasted wild wood pigeon breast / baby onion & wild mushroom fricassee / Mushroom tortellini

The Chaser Inn, Stumble Hill,

Shipbourne, Tonbridge, Kent TN11 9PE


Web: www.thechaser.co.uk



Per Person

STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS

THE CHASER INN



TEA & COFFEE WITH HOMEMADE TRUFFLES

A GLASS OF BUCKS FIZZ AND NIBBLES ON ARRIVAL AT 7PM

BLOODY MARY GAZPACHO WITH PESTO CHEESE STRAWS

TO BOOK T: 01892 852423


MAINS

A SELECTION OF CHEFS ’ FEST IVE BR IT ISH TAPAS

*Chocolate & Spearmint Pot *Pear & Ginger Mini Bellini *Mini Bells of St Clements Pie *Raspberry & White Chocolate Frozen Parfait

Classic Beef Wellington – Fillet Steak wrapped in Puff Pastry, with Mushroom Duxelle, Chicken Liver Pâté and Baby Leaf Spinach, Served with Red Wine Sauce and Roasted Fondant Potato

Pan Roasted Guinea Fowl – Pearl Barley & Parsley Mashed Potato – Baby Vegetable Broth

Roast Fillet of Sea Bass – with Parsnip Purée & Caramelised Garlic, Green Lentils & Smoked Bacon and Crushed New Potatoes

Char Grilled Red Pepper Polenta – Buttered Arugula – Artichoke Purée – Sesame Seed Tuille

All Main Courses are served with Roasted Root Vegetables, Sprouts with Bacon and Chestnuts and Braised Red Cabbage

*Devils on Horseback *Crispy Tempura Zucchini with a Sweet Chilli Sauce *Shredded Ham Hock Mini Wraps with Honey & Mustard *Spicy Breaded Boccancini Mozzarella *Arancini (Crispy Risotto Balls) *Cod Goujons with a Paprika Batter

The Mark Cross Inn, Mark Cross,

Nr Tunbridge Wells, East Sussex TN6 3NP


Web: www.themarkcross.co.uk

£10 deposit per person on booking, full payment to be received 3 weeks before the event. Menu choices to be returned 10 days beforehand

£653 COURSES & LIVE BAND TILL MIDNIGHT

Per Person

THE MARK CROSS INN


3 COURSES & LIVE BAND £65



www.thechaser.co.uk


TO BOOK T: 01732 810360

STARTERS

MAINS

CHAMPAGNE SORBET

DESSERTS


Roasted Guinea Fowl & confit leg / swede mash / braised savoy cabbage & bacon / roasted shallot / pan juices

Fillet of Scottish beef Wellington & foie gras parfait / koffmans cabbage / dauphinoise potatoes / Rich Shiraz sauce

Fish bouillabaisse / mussels – lobster – scallop – salmon / crab ravioli / buttered spinach

Pan cooked loin of lamb / baby shepherd’s pie / gratin potatoes /roasted carrots /lamb & rosemary sauce

Spinach & ricotta winter vegetable filo pie / Sweet potato purée / creamy broad bean cassoulet

Chilled chocolate fondant / vanilla ice cream / salted caramel sauce / toffee popcorn

Passion fruit mousse / coconut caviar / mango sauce / almond tuile

Banana semi Fredo / rum & raisin ice cream / pecan nougat / rum syrup

Chocolate & cranberry Mille feuille / cranberry sherbet / chocolate sauce / cranberry & morello cherry marshmallows

Cherry port Brule / pistachio shortbread / spiced cherry & port compote

Cream of wild mushroom, garlic & thyme soup / multi seed bread

Game terrine / spiced pear compote / winter leaf salad / Rye bread

Potted Smoked salmon & brown shrimps / black pepper crème fraiche / potato & horseradish salad

Goat’s cheese & beetroot tart / red onion relish / dressed wild rocket salad

Pan roasted wild wood pigeon breast / baby onion & wild mushroom fricassee / Mushroom tortellini

The Chaser Inn, Stumble Hill,

Shipbourne, Tonbridge, Kent TN11 9PE


Web: www.thechaser.co.uk



Per Person

THE CHASER INN



TEA & COFFEE WITH HOMEMADE TRUFFLES

A GLASS OF BUCKS FIZZ AND NIBBLES ON ARRIVAL AT 7PM

BLOODY MARY GAZPACHO WITH PESTO CHEESE STRAWS

TO BOOK T: 01892 852423


MAINS

A SELECTION OF CHEFS ’ FEST IVE BR IT ISH TAPAS

*Chocolate & Spearmint Pot *Pear & Ginger Mini Bellini *Mini Bells of St Clements Pie *Raspberry & White Chocolate Frozen Parfait

Classic Beef Wellington – Fillet Steak wrapped in Puff Pastry, with Mushroom Duxelle, Chicken Liver Pâté and Baby Leaf Spinach, Served with Red Wine Sauce and Roasted Fondant Potato

Pan Roasted Guinea Fowl – Pearl Barley & Parsley Mashed Potato – Baby Vegetable Broth

Roast Fillet of Sea Bass – with Parsnip Purée & Caramelised Garlic, Green Lentils & Smoked Bacon and Crushed New Potatoes

Char Grilled Red Pepper Polenta – Buttered Arugula – Artichoke Purée – Sesame Seed Tuille

All Main Courses are served with Roasted Root Vegetables, Sprouts with Bacon and Chestnuts and Braised Red Cabbage

*Devils on Horseback *Crispy Tempura Zucchini with a Sweet Chilli Sauce *Shredded Ham Hock Mini Wraps with Honey & Mustard *Spicy Breaded Boccancini Mozzarella *Arancini (Crispy Risotto Balls) *Cod Goujons with a Paprika Batter

The Mark Cross Inn, Mark Cross,

Nr Tunbridge Wells, East Sussex TN6 3NP


Web: www.themarkcross.co.uk

£10 deposit per person on booking, full payment to be received 3 weeks before the event. Menu choices to be returned 10 days beforehand

£653 COURSES & LIVE BAND TILL MIDNIGHT

Per Person

A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND

THE MARK CROSS INN


3 COURSES & LIVE BAND £65



www.themarkcross.co.uk


TEA OR COFFEE SERVED WITH PETIT FOURS

TO BOOK T: 01342 326341

DESSERTS

MAINS

STARTERS

BUCKS F IZZ SORBET

Ginger biscuit base keylime pie – lemon sorbet - sweet strawberry coulis

Spiced apple & pecan nut flapjack crumble – mascarpone & vanilla cream

Warm treacle tart – Kenyan coffee bean ice cream

Sticky toffee pavlova – honeycomb praline

Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery

Pan seared Barbary duck breast – potato & leek rosti – roasted baby turnips – buttered winter greens – sticky honey duck jus

Pan roasted Lamb cutlet with sage, apricot & pancetta – confit lamb shoulder croquet – duck fat potato fondants – Stuffed plum vine tomato with baby spinach & parsley, Parmesan crust – rich province & green olive sauce

‘Surf & turf’ – Marinated pork tenderloin with honey & five spice, roasted scallops – pickled cucumber, mouli & carrot salad – lemongrass sticky rice cake

Pan fried monkfish tail wrapped in Parma ham – roasted red & yellow peppers – artichoke & borlotti beans – Crushed new potatoes – cep mushroom veloute

Wild mushroom & tarragon suet pudding with red wine sauce – shallot tartan – caramelised chicory & roasted cherry tomatoes

Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crisp

Chicken liver & foie gras parfait – orange marmalade – toasted brioche

Goat’s cheese, spinach, beetroot & sundried tomato terrine – savoury biscuit – raspberry vinaigrette

Tuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds – toasted pine nuts

Beetroot tarte tatin – candied walnuts – dill & green peppercorn dressing – watercress salad

The Old Dunnings Mill, Dunnings Road,

East Grinstead, Kent RH19 4AT


Web: www.theolddunningsmill.co.uk


£49.955 COURSES & GLASS OF BUBBLY AT MIDNIGHTINCLUDES DISCO UNTIL 1AM

Per Person

Includes a glass of bubbly at midnight and nibbles

Dress Code: “Black Tie or Smart Dress’’

BAR TICKETS £15 PER PERSON

STARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERS



5 COURSES & BUBBLY AT MIDNIGHT £49.95

TO BOOK T: 01273 680400

DESSERTS

MAINS

F ISH COURSE

STARTERSGLASS OF F IZZ ON ARRIVAL

Classic crème brûlée – Madagascan vanilla infused set custard Poached winter fruit tart – Pastry tart filled with crème patisserie and poached winter fruits finished with a Champagne foamMoelleux au chocolat – A gooey melting salted caramel centered chocolate pudding served with a crème fraiche sorbetPistachio Bomb – Pistachio mousse filled with a passion fruit and amaretto coulisSussex cheese selection – Selection of our finest Sussex cheeses with a celery jelly, apple sorbet and pickled walnutsBaileys & white chocolate Cheesecake – Served with a popping candy tuille and raspberry glaze

Trio of game – pheasant & smoked bacon pie with wild honey & crushed peppercorn glazed duck breast, game Scotch egg, roast shallots & celeriac purée with game jus Seared Fois gras – with medium rare British fillet steak medallion, garlic tossed green beans & potato terrine Corn fed chicken breast – with wild mushroom farce, fondant potato, creamy truffled leeks & crispy sage Pumpkin & Amoretti ravioli – in a twice cooked vine tomato sauce with shaved pecorino & sage pesto Roasted red pepper Wellington with courgette & brie mousseline – with celeriac garlic gratin & fine green beans Whole grilled lemon sole – prawn & chervil butter – Fondant potato, pea & cockle fricassee

Scottish smoked salmon & dill parfait – Set with clarified lemon butter & capers

Coquilles St. Jacque – King scallops sautéed and served in the shell, topped with chanterelle mushrooms and with a herb crumb & creamy mashed potatoBraised pig cheek & William pear terrine – with granary toast & green tomato chutneyForest mushroom & crème fraiche soup – with a fresh rosemary cobSouth coast crab, tiger prawn & avocado tian – bound with lime & chilli homemade mayonnaise with Avruga caviar Pearl barley & Brighton blue cheese risotto – with thyme roasted root vegetables & beet root crisps finished with white truffle oil

Stanmer House, Stanmer Park,

Brighton, East Sussex BN1 9QA


Web: www.stanmerhouse.co.uk

£25 per head deposit to secure your table with full payment due 3 weeks before. All tables to pre-order at least 7 days in advance. We don’t include a service charge as we feel this is should be left up to you. £69.955 COURSES & GLASS OF BUBBLY

Per Person


5 COURSES & BUBBLY £69.95



www.theolddunningsmill.co.uk


TEA OR COFFEE SERVED WITH PETIT FOURS

TO BOOK T: 01342 326341

DESSERTS

MAINS

STARTERS

BUCKS F IZZ SORBET

Ginger biscuit base keylime pie – lemon sorbet - sweet strawberry coulis

Spiced apple & pecan nut flapjack crumble – mascarpone & vanilla cream

Warm treacle tart – Kenyan coffee bean ice cream

Sticky toffee pavlova – honeycomb praline

Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery

Pan seared Barbary duck breast – potato & leek rosti – roasted baby turnips – buttered winter greens – sticky honey duck jus

Pan roasted Lamb cutlet with sage, apricot & pancetta – confit lamb shoulder croquet – duck fat potato fondants – Stuffed plum vine tomato with baby spinach & parsley, Parmesan crust – rich province & green olive sauce

‘Surf & turf’ – Marinated pork tenderloin with honey & five spice, roasted scallops – pickled cucumber, mouli & carrot salad – lemongrass sticky rice cake

Pan fried monkfish tail wrapped in Parma ham – roasted red & yellow peppers – artichoke & borlotti beans – Crushed new potatoes – cep mushroom veloute

Wild mushroom & tarragon suet pudding with red wine sauce – shallot tartan – caramelised chicory & roasted cherry tomatoes

Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crisp

Chicken liver & foie gras parfait – orange marmalade – toasted brioche

Goat’s cheese, spinach, beetroot & sundried tomato terrine – savoury biscuit – raspberry vinaigrette

Tuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds – toasted pine nuts

Beetroot tarte tatin – candied walnuts – dill & green peppercorn dressing – watercress salad

The Old Dunnings Mill, Dunnings Road,

East Grinstead, Kent RH19 4AT


Web: www.theolddunningsmill.co.uk


£49.955 COURSES & GLASS OF BUBBLY AT MIDNIGHTINCLUDES DISCO UNTIL 1AM

Per Person

Includes a glass of bubbly at midnight and nibbles

Dress Code: “Black Tie or Smart Dress’’

BAR TICKETS £15 PER PERSON



5 COURSES & BUBBLY AT MIDNIGHT £49.95

TO BOOK T: 01273 680400

DESSERTS

MAINS

F ISH COURSE

STARTERSGLASS OF F IZZ ON ARRIVAL

Classic crème brûlée – Madagascan vanilla infused set custard Poached winter fruit tart – Pastry tart filled with crème patisserie and poached winter fruits finished with a Champagne foamMoelleux au chocolat – A gooey melting salted caramel centered chocolate pudding served with a crème fraiche sorbetPistachio Bomb – Pistachio mousse filled with a passion fruit and amaretto coulisSussex cheese selection – Selection of our finest Sussex cheeses with a celery jelly, apple sorbet and pickled walnutsBaileys & white chocolate Cheesecake – Served with a popping candy tuille and raspberry glaze

Trio of game – pheasant & smoked bacon pie with wild honey & crushed peppercorn glazed duck breast, game Scotch egg, roast shallots & celeriac purée with game jus Seared Fois gras – with medium rare British fillet steak medallion, garlic tossed green beans & potato terrine Corn fed chicken breast – with wild mushroom farce, fondant potato, creamy truffled leeks & crispy sage Pumpkin & Amoretti ravioli – in a twice cooked vine tomato sauce with shaved pecorino & sage pesto Roasted red pepper Wellington with courgette & brie mousseline – with celeriac garlic gratin & fine green beans Whole grilled lemon sole – prawn & chervil butter – Fondant potato, pea & cockle fricassee

Scottish smoked salmon & dill parfait – Set with clarified lemon butter & capers

Coquilles St. Jacque – King scallops sautéed and served in the shell, topped with chanterelle mushrooms and with a herb crumb & creamy mashed potatoBraised pig cheek & William pear terrine – with granary toast & green tomato chutneyForest mushroom & crème fraiche soup – with a fresh rosemary cobSouth coast crab, tiger prawn & avocado tian – bound with lime & chilli homemade mayonnaise with Avruga caviar Pearl barley & Brighton blue cheese risotto – with thyme roasted root vegetables & beet root crisps finished with white truffle oil

Stanmer House, Stanmer Park,

Brighton, East Sussex BN1 9QA


Web: www.stanmerhouse.co.uk

£25 per head deposit to secure your table with full payment due 3 weeks before. All tables to pre-order at least 7 days in advance. We don’t include a service charge as we feel this is should be left up to you. £69.955 COURSES & GLASS OF BUBBLY

Per Person

GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL


5 COURSES & BUBBLY £69.95




IT’S ALWAYS GOOD TO KNOW THAT WE’RE GETTING IT RIGHT AND WE VALUE OUR CUSTOMERS’ OPINIONS ABOVE ALL ELSE. HERE ARE JUST A FEW OF YOUR THOUGHTS

CUSTOMER REVIEWS

YOUR

FEEDBACK

THE CHASER INN“@thechaserinn @Whiting_Hammond all booked for my WKCCI raffl e prize. Drooling already, looking at that pud!”(Jo Ostermeyer @JoOstermeyer, 15th September 2013) Twitter

“A great place for children, family and pets. I will be visiting here for years to come with the same guests I am always with as they love it as much as I do”(RachaelJ, 24th August 2013) Top Table

“This is by far the best pub that does food in the area. The atmosphere is nice and relaxed in both summer and winter and a great fi nish to a nice walk. Perfect food!”(Lofthouses, 26th August 2013) Trip Advisor

THE LITTLE BROWN JUGTHE LITTLE BROWN JUG“Well deserved Friday treat @Little BrownJug1 (yes, again) with @Psyrinix after a long day. Best retreat ever. :)”(Caro Spinette @strangeblanket, 9th August 2013) Twitter

“Have been here a few times, but after the latest visit felt I really had to comment. Fantastic food and really top notch service. Doesn’t feel pretentious, just a top quality pub with top quality food and service.”(WellFed, 9th August 2013) Top Table

“We visited for lunch last Sunday and had a fantastic time! The staff were very accommodating and smiley and we all really enjoyed the food. We will defi nitely be back!” (619robin_sunshine619, 8th May 2013) Trip Advisor

“Beat the heat with wicked salads @farmfridayst. Chorizo, prawn and crayfi sh salad was the best I have ever tasted”(Steve Field @FieldySteve, 19th July 2013) Twitter

“The whole experience was an absolute delight. First class service and food. Would recommend this stunning pub to anyone looking for a place to really impress friends and family!”(SeriousPig, 7th July 2013) Top Table

THE FARM @ FRIDAY STTHE FARM THE MARK CROSS INN THE MARK CROSS INN “Another great lunch @TheMarkCross ....my favourite haunt! The views are stunning and the service is fantastic!”(Lucy Saxton @Lucy_Sax, 25th August 2013) Twitter

“We were not disappointed. The staff were extremely helpful and friendly. The menu catered for the vegetarians and children in our group. Steaks were excellent and the desserts were worth waiting for! We will be back!”(HungryMonkey42, 24th August 2013) Top Table

“The food was delicious and fast to be served to us, it completely exceeded all expectations. Overall the staff made our evening and the delicious food really compounded the attitudes and atmosphere of the entire building. Thank you very much, if we lived closer we would be back in a fl ash.”(Diamond1275, 2nd August 2013) Trip Advisor


“I have been in the UK for 13 years and honestly, the food today at the pub was the best I have had. Generous portions, friendly service, ice cold drinks, just an overall excellent atmosphere.” (bruno s, 5th May 2013) The Farm @ Friday Street, Trip Advisor


W&H_2_Aut/Win13_YourReviews*.indd 2 09/10/2013 12:45

THE CRICKETERS INNTHE CRICKETERS INN“@Cricketers_Inn great sat night what I can remember! Should do it more often ;-)”(Jon Pickering @JonPickering, 11th August 2013) Twitter

“We know the pub well and it lived up to our expectations. The food was good as was the service. The waitresses were very thoughtful and attentive. The “Cricketers” has a very pleasant ambience. We will return soon. Well done!”(toptable diner, 8th August 2013) Top Table

“The food is excellent as is the service. The management and staff have really set the bench mark, if anyone is considering running a similar type premises you could learn a lot from seeing how the Cricketers do it. A fantastic place which I intend on returning to many times!”(Gurka G, 26th August 2013) Trip Advisor

THE OLD DUNNINGS MILLTHE OLD DUNNINGS MILL

“Really nice pub, good atmosphere, marquee type outdoor eating available. Family friendly. Active Water wheel. Staff excellent – knowledgeable and good service. Will visit again! Thank you for a lovely evening.”(suzie50157, 20th July 2013) Trip Advisor

“At @dunningsmill for Sunday Lunch, yum yum yum!”(Anna Morris @fi twithzumba, 21st April 2013) Twitter

“Whiting and Hammond have done it again. Another excellent pub with superb food, wine and service. Pleasant ambience with an old water wheel as well.”(Adrian, 28th July 2013) Top Table

FOOD FOR THOUGHTWe love nothing more than to hear that our customers have enjoyed their time with us, but equally welcome any constructive advice that can help make our service even better next time. Here are some examples of when we didn’t get it quite right...

The Mark Cross Inn “Lovely pub. Lovely garden. Super effi cient service with a smile but unfortunately my meal was below standard. It’s really rather a lovely pub and with super, super effi cient service that is second to none. I will return here again on the hope that this was a one off because everything else was just about perfect.”(Pollenca, September 2013) Trip Advisor

STANMER HOUSE

“@StanmerHouse just had an amazing pork and apple Scotch egg at Glynde food and wine festival @GlyndeFoodFest”(Phil Burrowes @Avantphoto, 13th July 2013) Twitter

“Lovely food – reasonable prices – good breakfast menu and friendly helpful staff. It’s great to see this place up and running successfully after being empty for so long. I would imagine a great location for a wedding and I hear the Sunday lunches are good too.”(b_mccall984, 13th August 2013) Trip Advisor

The Old Mill “Visited on a busy Friday night with my husband and daughter. Bar busy with lots of tables booked for the evening. Found a table and got quick helpful service. Only issue if you have young children, no children’s menu, will do adult meals with child portions. Very nice resturant, bit expensive but a very tasty meal.” (Liz D, August 2013), Trip Advisor

BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH

CONSTRUCTIVE COMMENTS


The Cricketers Inn “A good menu but when the food turned up it lacked seasoning which left the food a little bland, good size portions but the Panacotta had no wobble & the best thing about the venison burger was the best sweet potato chips I’ve ever had :) a few tweaks & this could be a great place all round!”(Julie C, August 2013) Trip Advisor

W&H_2_Aut/Win13_YourReviews*.indd 3 09/10/2013 12:45


Page92.indd 2 08/10/2013 10:53

www.harveys.org.uk



COMPETITION


YOUR CHANCE TO WIN

A FABULOUS NEW YEAR’S EVE NIGHT OUT WITH FRIENDS OR YOUR HOMEMADE DISH ON OUR MENU

If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated brand, please send an email stating this to offi [email protected], making the subject ‘W&H Gastro Mag Competition’. Alternatively, state this in written correspondence addressed to: The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ.

All you have to do is send us an original recipe (which can be a starter, main or dessert), along with the cooking method and a photograph of the prepared dish, and we’ll include the best entry on the menu of all seven of our pubs and restaurants for a limited time! The recipe must be your own creation and cannot be from a cookbook, so be as creative as you like!

What’s more, if you’ve got an eye for photography, your foodie shot will be featured in the next issue of Gastro! The winning photo will need to be in colour and you will also need to include the name of the dish for publication.

For our second competition, we’re offering a complimentary meal for four (including two bottles of wine) on New Year’s Eve at a W&H venue of your choice! To win this fantastic prize, you’ll need to email us with the story of your favourite New Year’s Eve memory (keep it clean, please!) and we’ll select the best as the winner.

For both competitions, simply email your entry (including full contact details) to offi [email protected] no later than Sunday December 15 2O13.

WE LOOK FORWARD TO

RECEIVING YOUR ENTRIES!

TERMS AND CONDITIONS

Only one dish and one photograph will be chosen as winners and Whiting & Hammond’s decision is final. The prizes are as stated above and cannot be substituted. Only one entry per person will be accepted.

The winning recipe will be featured on the menus of all seven Whiting & Hammond venues for a limited period of one month only, beginning when the winner has been notifi ed. Final dates will be at the discretion of Whiting & Hammond.

The winning photograph will be included in the Winter/Spring issue of Gastro magazine, which will be published in January. All photo submissions must be high resolution (3OO DPI).

Only one meal for four is available, which must be taken on December 31 2O13. Venue preference must be stated in your email. Alcoholic beverages may be substituted for soft drink alternatives.

W&H_3_Aut/Win13_Competition*.indd 3 09/10/2013 12:47




Page94.indd 2 08/10/2013 10:55

www.trinitytheatre.net

www.trevormottram.co.uk


SUMMER / WINTER 2013 - XX

recruitment

Whether you’re already at the top of your game or it’s your first step on the ladder as an apprentice, we are on

the lookout for the type of character who will fit in with our passion for great food, great drink and great company. If you

are in the hospitality business and looking for the next step on your career path, be it working with guests front of house

or creating and delivering the very best food from our kitchens, we want to meet you.

We make a point of promoting talent within our business, so there is enormous potential for you to develop.

We are the multi award winning Whiting & Hammond family pub group located throughout Kent and Sussex and are always in the business of talent spotting

EXCITED BY THE PROSPECT OF WORKING ALONGSIDE PASSIONATE PEOPLE? Then give us a call or send in your CV to:

HR Department, Whiting & Hammond Head Office, The Little Brown Jug, Chiddingstone Causeway,

Tonbridge, Kent TN11 8JJ

Alternatively, you can give us a call on 01892 871 042 or email your CV to: [email protected]

W&H_3_Aut/Win13_Recruitment*.indd 3 09/10/2013 12:48



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

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

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

BIBENDUMwww.bibendum-wine.co.uk | 020 7449 4100

COOPER BURNETT www.cooperburnett.com | 01892 515 022

CHILSTONE www.chilstone.com | 01892 740 866

EDIBLE OIL www.edibleoildirect.co.uk | 01797 364 100

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

ENOTRIA www.enotria.co.uk | 020 8961 4411

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

FROBISHERS www.frobishers.com

FULLERS www.fullers.co.uk | 020 8996 2000

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

GREENE KING www.greeneking.co.uk | 07974 132 519

HARVEYS www.harveys.org.uk | 01273 480 209

HAYWARD BUTCHERS www.haywardsbutchers.co.uk | 01732 355 611

HR ADVISE MEwww.hradvise.me | 0844 225 4077

HT WHITE & CO. LTD.www.htwhite.com | 01323 720 161

I.A.HARRIS www.iaharris.co.uk | 020 7622 7176

J AND I CARS www.jandicarsales.co.uk | 01892 771 116

JOSEPH ISAAC www.joseph-isaac-hairdesign.co.uk | 01892 529 977

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

LARKINS 01892 870 328

NATWESTwww.natwest.com | Sarah Hilliard 01892 790 635

PENSHURST FINE FOODS 01892 664 044

RUSBRIDGE BAKERYwww.rusbridgefamilybakery.co.uk | 01892 528 328

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

SANKEYS www.sankeys.co.uk | 01892 511 422

SHIPBOURNE FARMERS MARKET01732 833 976 | 07768 643 614

STREAMLINE BRIGHTON TAXIS 01273 202 020 | www.streamlinetaxis.org

TREVOR MOTTRAMwww.trevormottram.co.uk | 01892 538 915

WW LANDSCAPES www.ww-landscapes.co.uk | 01892 890 080

ZONAL www.zonal.co.uk | 0800 131 3400

SUPPLIERS LISTING

W&H_3_Aut/Win13_SuppliersListing.indd 96 08/10/2013 11:55

www.mecklenburghdrinksolutions.co.uk

www.bgbenton.co.uk

www.bibendum-wine.co.uk

www.cooperburnett.com

www.chilstone.com

www.edibleoildirect.co.uk

www.ellisofrichmond.co.uk

www.enotria.co.uk

www.fentonchandler.co.uk

www.frobishers.com

www.fullers.co.uk

www.gary-sargeant.co.uk

www.greeneking.co.uk

www.harveys.org.uk

www.haywardsbutchers.co.uk

www.hradvise.me

www.htwhite.com

www.iaharris.co.uk


www.joseph-isaac-hairdesign.co.uk

www.lochassociates.co.uk

www.natwest.com

www.rusbridgefamilybakery.co.uk

www.salcombedairy.co.uk

www.sankeys.co.uk

www.streamlinetaxis.org

www.trevormottram.co.uk

www.ww-landscapes.co.uk

www.zonal.co.uk

LAST ORDERS

You know what they say – third time lucky. We narrowly missed out on Magazine of the

ear with the fi rst two issues, but this one is a cert to take the title; it is a bumper issue.

rom where I sit, things are looking pretty good in the run up to the Christmas season. The economy looks as though it’s on the up gawd, even house prices are on the rise again , plus Ta arity ay was a huge success thanks for your support, gang and should show this and any other Government that we should be on a level playing fi eld with the supermarkets. How is your local pub supposed to survive if you can buy food AT free from the supermarkets

K, we’re not starving, but margins are pretty tight. The success of Ta arity ay was not just down to all of you customers coming in, but also because the industry came together in a concerted effort to get this unfair AT stripped from our part of the food sector. id you know that we are one of only three countries in urope that doesn’t give its hospitality industry this sort of concession

But enough of the political moaning we have lots to look forward to Between now and Christmas we have fantastic Halloween celebrations in store with the night getting bigger and bigger each year, the sites are looking to outdo their past

performances and make it one to remember.The chefs are currently enjoying putting together

some great dishes to celebrate British National ausage week, which starts on November . ver

the festive season, as well as having our Christmas menus on offer, the pubs have party nights planned throughout ecember with lots of live music, culminating in fabulous New ear’s ve celebrations to see in 1 with a bang.

We have put a lot of time and effort into designing our Christmas set menus this year, focusing on keeping the pricing down so that they are accessible to all and good value for money, without scrimping on our usual W&H culinary delights. We are sure you’ll be impressed, but please let us know if you’re not.

pdate on the Kings Head in evenoaks things are still moving along nicely and we are getting uite e cited now about our plans to make it just as good as our other seven award winning sites. We’re on course to be open in early spring...

Anyway, off with the editorial togs and back into the chef’s whites. I hope to see you all around the pubs, but if not, I wish you and all of our crew a very Merry Christmas and a Happy New ear.

As they say, I’m off to the pub. ee you in 1

Cheers,Brian Keeley Whiting M

A WORD FROM

THE TOP

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W&H_3_Aut/Win13_Last Orders.indd 3 09/10/2013 12:49

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 OLD DUNNINGS MILL Dunnings Road, East Grinstead,

West Sussex RH19 4AT

Manager: Janet Webb

Head Chef: Steve Ednie

Tel: 01342 326 341


Website: www.theolddunningsmill.co.uk

THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,

East Sussex TN6 3NP

Manager: Ash Baldwin

Head Chef: Dave Deane

Tel: 01892 852 423


Website: www.themarkcross.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

THE CRICKETERS INN Wrotham Road, Meopham,

Gravesend, Kent DA13 0QA

Manager: Paul Giles

Acting Head Chef: Laura Parnell

Tel: 01474 812 163


Website: www.thecricketersinn.co.uk

STANMER HOUSE Stanmer Park, Brighton, East Sussex BN1 9QA

Manager: Simon McLoughlin

Events Manager: Rebecca Weller

Head Chef: Richard Simmonds

Tel: 01273 680 400


Website: www.stanmerhouse.co.uk

MAKING THAT BOOKING

Whether you’re organising a festive offi ce party or some end of year merriment

to see in 2014, here are all the names and numbers you’ll need when planning

your Christmas and New Year celebrations at Whiting & Hammond...

THE LITTLE BROWN JUG Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ

Manager: Tyson Marshall • Head Chef: Neil Haywood

Tel: 01892 870 318 • Email: [email protected] • Website: www.thelittlebrownjug.co.uk



W&H_3_Aut-Win13_PersonalContacts.indd 2 09/10/2013 12:50


www.thelittlebrownjug.co.uk


www.thechaser.co.uk


www.themarkcross.co.uk


www.thecricketersinn.co.uk


www.theolddunningsmill.co.uk


www.farmfridaystreet.com




www.razzamataz.co.uk


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THE BOY WONDER

Britain’s youngest Head Chef, Luke Thomas, spills the beans

RECIPE FOR SUCCESS

PICK OF THE CROP

The chance to have your homemade dish

on our menu

TIME HONOURED CENTENARY

WINING AUSSIES

BIG SMOKE BREWERS

CLASSY COCKTAILS

Celebrating 100 years of Elizabeth David

We raise a glass to Fuller’s- the Pride of London

Gadgets that are causing a real stir

Our man mixes rugby and wine down under

This family’s been delivering fruit and veg for six decades

WHITING & HAMMOND’S

FREE MAGAZINE IS FOR YOU - OUR

CUSTOMERS

LOYALTY CARDUnwrap our gift to you

this Christmas


gastro magazine autumn/winter 2013

Documents