gastro magazine issue 8 spring 2015
DESCRIPTION
ÂTRANSCRIPT
THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTRO
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The hungry Frenchman on seasonality, fi sh fi ngers and Britain’s food revolution The hungry Frenchman on seasonality, fi sh fi ngers and Britain’s food revolution
Raymond Blanc
PICK OF THE BUNCHDiscover a fantastic range of produce in Kent and Sussex
GOURMET BUCKET LISTOur guide to some food and drink experiences to die for
LIGHTS, CAMRA, ACTIONWe’re hot on the heels of the Campaign for Real Ale
NORDIC NOSHWhy Denmark is putting its stamp on the culinary map
WINE GUIDEHow to tell your Cabernets from your Chardonnays
ART OF THE CRAFTEnjoy the brand new W&H beer from Turners Brewery
cover draft.indd 1 15/01/2015 09:53
Untitled-1 2 13/01/2015 10:26
Designers and makers of handmade solid wood
kitchens and fu rn iture for every room
Please call for a brochure or visit our showrooms
Unit 9, Chart Farm, Seal Chart Sevenoaks, Kent TN 15 OES Tel: 0 1732 762682
8 1 Calverley Road iunbridge Wells, Kent TN 1 2UY T el: 0 l 89 2 520730 www.rencraft.co.uk ®
WELCOME
T he spring season has to be one of my favourite times of year. The grass is growing, the lambs are leaping – and there’s a brand new edition
of Gastro magazine to sink your teeth into!We’ve pulled all the stops out for you this issue,
with more fun foodie features in the following pages than you can shake a stick at. As ever, we’ve been chatting with a top chef to hear their thoughts on a variety of culinary questions – this time, we sit down with Michelin-starred Raymond Blanc, who talks exclusively about his love of seasonality and provides a tempting recipe for you to try your hand at.
Elsewhere, we’ve rounded up our top 1O food and drink experiences to die for – whether you’re an intrepid traveller or an adventurous eater, there’s plenty for you to do on our unmissable bucket list. Which ones will you be trying?
We’ll also be catching up with the Campaign for Real Ale, which has been bringing craft beer to the forefront for more than four decades. Similarly, you won’t want to miss the story behind a brand new ale that’s been specially made by Turners Brewery in
Sussex for our Grade I-listed Stanmer House venue.Since it’s time for Easter and Shrove Tuesday,
we’ll be indulging our sweet tooth as we profi le some of the best apps and gadgets that will help you rustle up some confectionary treats – from candyfl oss to chocolate fondues, you certainly won’t be stuck for inspiration to see you through those decadent days.
Join us as our man ventures to Argentina to sample some viticultural delights and hear the story behind Catena Wines. And for the vino novices among you, we’ve put together our very own beginner’s guide, which will equip you with some basic knowledge and lingo to see you through your next dinner party.
Executive Chef James Palmer-Rosser goes in search of perfection for the best fi sh and chips, while offering up his latest recipes for you to try at home. You’ll also be able to catch up on the most recent news from our part of the world and meet some other members of the W&H team, who tell their stories of life behind and beyond the bar and select their favourite dish from our menu.
If you’re longing for a gastronomic getaway, Denmark has fast become a culinary force to be reckoned with and is home to the best restaurant in the world – you can fi nd our write-up on p.4O. Alternatively, you might want to stick a little closer to home by discovering the wealth of fruit and vegetables available right on your doorstep throughout Kent and Sussex.
So, what better way to enjoy 2O15 than by diving into our latest issue of Gastro? I can’t wait for you to read it and look forward to hearing your thoughts at the bar!
Cheers,
Brian Keeley Whiting MD
P.S. Don’t forget to head to p.97 for my usual closing comments.
SPRING 2015 - 03
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What’ll it be, then?
W&H_Iss8_Spring15_Welcome.indd 3 14/01/2015 09:21
Contents
18
04 - SPRING 2015
08 FRONT OF HOUSE
Catch up on the latest updates and news stories
10 WORLD OF W&H
Introducing our award-winning pub restaurants
12 SEASON’S EATINGS
Six of the best foodie connections to enjoy
17 W&H EVENTS
Key dates to remember over the coming months
18 RAYMOND BLANC
Why the Michelin-starred chef is a man for all seasons
28 MY FAVOURITE DISH
Try your hand at this top pick from the W&H menu
31 CREAM OF THE CROP
Fresh seasonal produce, tips and ingredients to savour
32 A LEAP OF FAITH
Join us on a wine journey to a top Argentinian region
39 FOODIE FACTSHEET
Titillate your taste buds with some tantalising trivia
40 THE NORDIC TABLE
Denmark is home to the world’s best restaurant
45 CRAFT MASTERS
Turners Brewery brings a new ale to Stanmer House
49 MEET THE TEAM
Say hello to a key Whiting & Hammond family member
50 BREAKFAST IS SERVED
How to create a meal that’s worth getting out of bed for
56 A KIND OF MAGIC
How this Brighton bride’s big day dreams came true
61 CONSTANT GARDENERS
There’s plenty of produce available in Kent and Sussex
40 THE NORDIC TABLE
“THE SIMPLEST INGREDIENTS CAN MAKE THE MOST DELICIOUS RECIPES” 32 A LEAP
OF FAITH
76 MENUPERFECTION
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W&H_Iss8_Spring15_Contents.indd 6 15/01/2015 15:23
GASTRO
28
84
65
56
Editor - Frederick Lattyfl [email protected]
Studio Manager/Senior Designer - Dom [email protected]
DesignerXela Ruy
Junior DesignerBethany Webb
Production Co-ordinator - Lauren [email protected]
Commercial Manager - Phil [email protected]
Publishing Director - Nick [email protected]
Editorial Director - Richard [email protected]
ContributorsSam Yardley - Sean Aidan
Kim Brett - Jean CazalsPaul Fletcher - David Griffen
Kitebox - Carl O’ConnellPeter Sheppard - Valerie ThackerPaul Wilkinson - Catherine Wylie
ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,
Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.
65 BEER HEROES
The Campaign for Real Ale puts a hop in our step
69 FARMERS’ MARKETS
We explore the delights available at Shipbourne
71 BUCKET LIST
Appetising adventures for everyone to have a go at
76 MENU PERFECTION
Some secrets behind one of our popular dishes revealed
79 SOCIAL SNAPSHOTS
Standout scenes from our end-of-year celebrations
84 W&H WINE GUIDE
Get to grips with some basic varieties, regions and jargon
87 APPY EATER
Indulge in these sugary smartphone additions
88 GOURMET GADGETS
Essential gear to whip up some confectionary treats
90 YOUR FEEDBACK
What you’ve been saying about our seven venues
93 COMPETITION
Don’t miss the chance to win some beer festival goodies
97 A WORD FROM THE TOP
Brian Whiting talks about what we’ve got coming up
98 CONTACT DETAILS
All the names and numbers you’ll need to get in touch
THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTRO
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AG
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15
FREE
ON THE H
OUSE
The hungry Frenchman on seasonality, fi sh fi ngers and Britain’s food revolution
Raymond Blanc
PICK OF THE BUNCHDiscover a fantastic range of produce in Kent and Sussex
GOURMET BUCKET LISTOur guide to some food and drink experiences to die for
LIGHTS, CAMRA, ACTIONWe’re hot on the heels of the Campaign for Real Ale
NORDIC NOSHWhy Denmark is putting its stamp on the culinary map
WINE GUIDEHow to tell your Cabernets from your Chardonnays
ART OF THE CRAFTEnjoy the brand new W&H beer from Turners Brewery
cover draft.indd 1 15/01/2015 09:53
GASTRO
28
65
56
Editor - Frederick LattyEditor - Frederick LattyEditorfl [email protected]
Studio Manager/Studio Manager/Studio Manager Senior Designer [email protected]
DesignerXela Ruy
Junior DesignerBethany Webb
Production Co-ordinator - Lauren [email protected]
Commercial Manager - Phil SelwoodCommercial Manager - Phil SelwoodCommercial [email protected]
Publishing Director - Nick [email protected]
Editorial Director - Richard MooreEditorial Director - Richard MooreEditorial [email protected]
ContributorsSam Yardley - Sean Aidan
Kim Brett - Jean CazalsPaul Fletcher - David Griffen
Kitebox - Carl O’ConnellPeter Sheppard - Valerie ThackerPaul Wilkinson - Catherine Wylie
ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,
Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.
The Campaign for Real Ale puts a hop in our step
We explore the delights available at Shipbourne
Appetising adventures for everyone to have a go at
Some secrets behind one of our popular dishes revealed
Standout scenes from our end-of-year celebrations
84 W&H WINE GUIDE
Get to grips with some basic varieties, regions and jargon
87 APPY EATER
Indulge in these sugary smartphone additions
88 GOURMET GADGETS
Essential gear to whip up some confectionary treats
90 YOUR FEEDBACK
What you’ve been saying about our seven venues
93 COMPETITION
Don’t miss the chance to win some beer festival goodies
97 A WORD FROM THE TOP
Brian Whiting talks about what we’ve got coming up
98 CONTACT DETAILS
All the names and numbers you’ll need to get in touch
THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROGASTROON TH
E HOUSE
Raymond BlancThe hungry Frenchman on seasonality, fi sh fi ngers and Britain’s food revolution
Raymond BlancThe hungry Frenchman on seasonality, fi sh fi ngers and Britain’s food revolution
Raymond BlancRaymond BlancRaymond BlancRaymond BlancRaymond BlancRaymond BlancRaymond Blanc
PICK OF THE BUNCHDiscover a fantastic range of produce in Kent and Sussex
GOURMET BUCKET LISTOur guide to some food and Our guide to some food and drink experiences to die fordrink experiences to die for
LIGHTS, CAMRA, ACTIONWe’re hot on the heels of the Campaign for Real Ale
NORDIC NOSHWhy Denmark is putting its Why Denmark is putting its Why Denmark is putting its stamp on the culinary mapstamp on the culinary mapstamp on the culinary map
WINE GUIDEHow to tell your Cabernets from your Chardonnays
ART OF THE CRAFTEnjoy the brand new W&H Enjoy the brand new W&H beer from Turners Brewerybeer from Turners Brewery
Cover Image: Paul Wilkinson
W&H_Iss8_Spring15_Contents.indd 7 16/01/2015 09:33
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MODEL SHOWN C3 SINTESI BIANCO + ROVERE GRIGIO- £38,753 *
KRIEDER SHOWROOM - 3 Chapel Place, Tun bridge Wells, KentTN11 YQ - 01892 619721 - [email protected] - www.krieder.com
·Price shOwn includes delivery, cabinet furniture. appliances, work tops and VAT
Untitled-1 3 13/01/2015 10:30
I<RIEDER
NEWS
FRONT OF HOUSEOUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H
08 - SPRING 2015
This year has a whole host of exciting events in store for Whiting & Hammond, from our annual beer festivals and foodie celebrations, to ticketed occasions such as Stanmer House’s Oscars and Murder Mystery nights later in the year. Details are listed on each pub’s website and on our official page below. Alternatively, you can email [email protected] with any enquiries into what’s going on, or see our listings page on p.17. We’re always interested to hear about what you would like to see at any one of the pubs, so don’t hesitate to get in touch.www.whitingandhammond.co.uk
It was an evening to remember for us at the Beautiful South Tourism Awards 2O14. The Farm @ Friday Street in Eastbourne won second place for Tourism Pub of the Year at the prestigious event, which welcomed over 275 industry professionals at Brighton’s iconic Grand Hotel. The Mark Cross Inn was likewise awarded ‘Highly Commended’ in the Flavour of the South East category. “It’s a great achievement for an Eastbourne pub to be recognised in a category that spans the whole of the South,” says Paul Worman, Manager of The Farm. “It’s a testament to the hard work from all of the team here and the lengths to which they go to ensure we are one of the best food-led pubs in the area.” To see more pictures from the evening, head to p.79. www.beautifulsouthawards.co.uk
WHAT’S ON IN 2015 OH, WHAT A NIGHT
SAUSAGE COOK-OFF
In celebration of British Sausage Week, General Manager Craig White from The Chaser Inn donned his chef whites and took stance at the popup kitchen set up at Shipbourne Farmers’ Market next door. Cooking different variations sold by the market butcher, Craig’s chosen flavours included wild boar, venison and pork and leek, as well as pork and sage, Cumberland, gluten free, spicy and vegetarian. Market visitors were treated to some delicious tasting samples, along with Sausage Week menus. British Sausage Week is organised by Love Pork, which aims to promote British produce and healthy eating.www.lovepork.co.uk
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NEWS
SPRING 2015 - 09
TO KEEP UP TO DATE WITH THE LATEST W&H NEWS, VISIT WWW.WHITINGANDHAMMOND.CO.UK, LIKE US ONFACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND
NICE AS PIE
AND THE WINNER IS...
Congratulations to Deborah Buontempo from Eastbourne, the lucky winner of last issue’s competition! Readers were asked to post a picture of themselves reading Gastro on one of our social media sites in order to win a complimentary meal for four at a W&H venue of their choice. Deborah posted her image on The Farm @ Friday Street’s Facebook page, explaining, “I read this month’s edition whilst on holiday, waiting for my cream tea.” Head to p.93 for details on how you could win our latest competition and scoop some fantastic beer festival goodies!
We are once again getting involved in the annual celebration of British Pie Week! Be it a flaky pastry topping or piped creamy potato, there will be pies aplenty on offer at the Whiting & Hammond pubs from March 2 to 8. Guests will be invited to indulge in a delicious pie and sup a pint of real ale throughout the week, when British ingredients will be locally sourced and freshly prepared. Make sure you check in with your local W&H site to see what’s on offer, or why not venture out to one of our other venues too?www.britishpieweek.co.uk
DOGGY BRUNCH
Stanmer House in Brighton is now heralding its ‘Dogs Welcome’ policy by hosting a monthly Doggy Brunch on the last Saturday of every month. Guests can book in for breakfast with their four legged friends from 9am to 11am and the dogs will receive a free canine feast. This is a perfect chance for dog lovers to get together after a lovely walk around Stanmer Park, while helping raise awareness for Pup Aid (www.pupaid.org) and its campaign to wipe out puppy farming, a cause very close to the heart of Events Manager, Rebecca Weller. Book with the Events Team by [email protected], Tweeting @StanmerHouse or visiting www.facebook.com/stanmerhouse
PHOTOGRAPHY BY PETER SHEPPARD, PAUL FLETCHER AND SAM YARDLEY
FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND
or visiting
W&H_Iss8_Spring15_Front_of_House.indd 3 14/01/2015 14:16
FOOD - FAVOURITE DISH
06 - MARCH 2013
FOOD - FAVOURITE DISH
06 - MARCH 2013
WELCOMETO THE WORLD OF
Total number of pubs: 7
Pubs in Kent: 4
Pubs in East Sussex: 3
Shortest distance: The Chaser Inn
to The Little Brown Jug (7.4 miles)
Longest distance: The Cricketers Inn
to Stanmer House (61 miles)
Shortest distance within Kent: The Chaser Inn
to The Little Brown Jug (7.4 miles)
Longest distance within Kent: The Little Brown Jug
to The Cricketers Inn (17.1 miles)
Shortest distance within East Sussex: The Farm @ Friday Street
to Stanmer House (21.1 miles)
Longest distance within East Sussex: The Mark Cross Inn
to Stanmer House (27.1 miles)
W&H_Iss8_Spring15_OurPubs.indd 2 14/01/2015 14:19
FOOD - FAVOURITE DISH
MARCH 2013 - 00
FOOD - FAVOURITE DISH
MARCH 2013 - 00
INTRODUCING OUR AWARD-WINNING PUBS AND RESTAURANTS
For more information on all of our pubs, visit www.whitingandhammond.co.uk
Don’t forget to like us at www.facebook.com/whitingandhammond or follow us on Twitter @Whiting_Hammond
THE LITTLE BROWN JUGChiddingstone Causeway, Kent
Formerly known as The Station due
to its proximity to Penshurst railway, the ‘LBJ’ embodies everything a
great British pub should be. It boasts a collection of popular Tiki huts,
which provide a unique area for an unforgettable dining experience.
www.thelittlebrownjug.co.uk www.facebook.com/littlebrown.jug.52
@LittleBrownJug1
THE CHASER INNShipbourne, Kent
Whether you’re enjoying Sunday lunch in the oak-beamed Church Room
or dining in the covered and heated courtyard area, The Chaser is a charming
Kent country pub that’s been wowing customers for over a decade with its friendly staff and tempting menus.
www.thechaser.co.uk www.facebook.com/TheChaserInn
@thechaserinn
THE CRICKETERS INNMeopham, Kent
This pub dates back almost 300 years and is set in the idyllic village of
Meopham. Immersed in the history and tradition of cricket, the bar and
community capture a warm and welcoming feel that’s in keeping with
the local rural aesthetic.
www.thecricketersinn.co.ukwww.facebook.com/cricketers.inn
@Cricketers_Inn
THE KINGS HEADSevenoaks, Kent
The village of Bessels Green near Sevenoaks sets the scene for our latest pub and restaurant, which is housed in
a listed building, complete with Tiki huts in the beer garden and a striking feature
wall made entirely out of rolling pins.
www.kingsheadbesselsgreen.co.ukwww.facebook.com/kingsheadbg
@Kings_Head_BG
THE MARK CROSS INNMark Cross, East Sussex
Our fi rst East Sussex venue showcases some of the fi nest views in the area,
with beautiful rolling countryside right on the doorstep. The pub’s beer garden and patio is ideal for alfresco dining or
enjoying a refreshing drink.
www.themarkcross.co.uk www.facebook.com/TheMarkCross
@TheMarkCross
THE FARM @ FRIDAY STREETEastbourne, East Sussex
Based in a more urban setting than our previous ventures, The Farm is the oldest and largest pub we’ve acquired
to date. It was a fully-functioning farm until the early 1980s and has lost none
of its rustic charm.
www.farmfridaystreet.com www.facebook.com/farm.fridaystreet
@farmfridayst
STANMER HOUSEBrighton, East Sussex
Combining our trademark W&H style with the grandeur of a Grade I-listed mansion, Stanmer offers weddings,
conferences and delicious afternoon teas. Set against the picturesque
backdrop of extensive grounds and fabulous rooms, it’s the perfect place
for those special occasions.
www.stanmerhouse.co.ukwww.facebook.com/StanmerHouse
@StanmerHouse
W&H_Iss8_Spring15_OurPubs.indd 3 14/01/2015 14:20
12 - SPRING 2015
Six of the best foodie connections to look forward to over the coming months
SEASON’S EATINGS
t
t
t
The FilmIf you enjoyed The Best Exotic Marigold
Hotel, you won’t want to miss the highly
anticipated follow-up. In The Second Best
Exotic Marigold Hotel, Sonny (Dev Patel) has
his eye on a promising new property, while
balancing the demands of his impending
Indian wedding. Maggie Smith, Judi Dench
and Bill Nighy are joined by newcomers
Richard Gere and Tamsin Greig in this
heart-warming sequel, which is due in
cinemas on February 27.www.thesecondbestexoticmarigoldhotel.com
The CourseHead to Brighton Cookery School for a fun, creative and innovative
culinary experience. Located in the heart of the town, it specialises
in creating a ‘restaurant’ experience for a variety of events, including
birthday celebrations, hen parties and corporate and teambuilding
days. Under Head Chef Messa Ben, a minimum of five people and a
maximum of 45 can be accommodated for a lunch or dinner event,
priced at £65 and £70 respectively.www.brightoncookeryschool.com
The GearAs a top choice for the world’s most demanding
chefs, the Molteni is the ultimate bespoke range
cooker that will last you a lifetime. Each one is
built to order, complete with your choice of size,
materials and colour, whether it’s an electric solid
top, a gas solid top or an electric static oven. Prices
start from £43,000, which includes a combination
oven, blast chiller, vacuum sealer and personal
chef advisory service.www.grandcuisine.com
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SPRING 2015 - 13
The FestivalEurope’s biggest vegan event will be coming to Brighton on March 28 and
29. VegfestUK is a two-day extravaganza held at The Brighton Centre, which
attracts 10,000 visitors and boasts 160 stalls, selling food, clothes, accessories
and gifts. You can also enjoy freebies and tasters, live entertainment, cooking
demonstrations and talks on health and nutrition. Tickets cost £5 per day or £8
for the whole weekend and can be booked online at www.brighton.vegfest.co.uk
The BookDiscover how to make good Italian food with minimum effort in
Gennaro Contaldo’s Slow Cook Italian. As the ‘greedy Italian’ who’s
credited with teaching Jamie Oliver to cook, Contaldo shows you
how to draw out the fl avours and soften the textures of your
favourite dishes; from soups and breads to puddings and one-pots,
these are delicious, impressive and often inexpensive meals.
You can order your copy for £20 at www.waterstones.com from
February 5.
The KitLooking to update your wardrobe?
Then head to Zazzle for some stylish
and unique foodie garments. Here,
you’ll find t-shirts and hoodies
sporting catchy, hilarious slogans and
logos that will make you the envy
of your gourmet friendship group.
Mugs, pillows, coasters and more
are also available, so you can deck
out your closet and your home with
a gastronomic edge. Warning: This website features items that some readers may find offensive.www.zazzle.co.uk
Discover how to make good Italian food with minimum effort in
. As the ‘greedy Italian’ who’s
credited with teaching Jamie Oliver to cook, Contaldo shows you
how to draw out the fl avours and soften the textures of your
favourite dishes; from soups and breads to puddings and one-pots,
these are delicious, impressive and often inexpensive meals.
www.waterstones.com from
The KitLooking to update your wardrobe?
W&H_Iss8_Spring15_SeasonsEatings.indd 3 14/01/2015 14:26
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www.rencraft.co.uk
81 Calverley Road Tunbridge Wells, Kent TNl 2UY THL 0189? .5?0730 tvARDS
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SCRUMPTIOUS. SOPHISTICATED. SIMPLY SUPERB.
» (!tlSALCOMIHDAIRY I 01732 851523 I [email protected] I WWW.SAICOMREDAIRY.CO.UK
Accountancy · Audit • Taxation • Payroll
Gary Sargeant+Company Chartered Accountants and Statutory Auditors
Add a sixth sense to your business
Proud to be part of the Whiting & Hammond team
Find out what award winning accountants could do for you! For a free, no obligation consultation, contact us now~
Winner Pra<lr<e o1 t~>e '<'~
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ICAEW CHARTERED ACCOUNTANTS D ~rporate
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SPRING / SUMMER 2013 - 75SPRING 2015 - 17
All the dates you’ll need on your W&H calendar
EVENTS
FEBRUARYSaturday 14 – Valentine’s Day
Tuesday 17 – Shrove Tuesday/Pancake DayTuesday 17 – Stanmer House Wedding Open Evening
Saturday 21 – Oscars Night Party at Stanmer House to raise money for The Starr Trust
MARCH
Monday 2 to Sunday 8 – Pie WeekThursday 12 – Cyder Vs Wine Night at Stanmer House
Sunday 15 – Mother’s DayTuesday 17 – St Patrick’s Day
APRIL
Friday 10 – Race Night at Stanmer HouseTuesday 21 – Stanmer House Wedding Open Evening
Thursday 23 – St George’s DaySaturday 25 – W&H Rugby 7s at Tunbridge Wells Rugby Club
For more information on how to book any of our events, checkwith your local venue or visit www.whitingandhammond.co.uk
You can also keep up to date with what’s happening by liking us on Facebook at www.facebook.com/whitingandhammond
or by following us on Twitter @Whiting_Hammond
Last Saturday of every month – Doggy Brunch at Stanmer HouseDog lovers are invited to book in for breakfast and their four-legged
friends will receive a free doggy-friendly brunch. A great opportunity for you and your pooch to dine out in style!
on Facebook at www.facebook.com/whitingandhammond
W&H_Iss8_Spring15_EventsListing.indd 3 14/01/2015 14:32
SUMMER 2014 - 23SUMMER 2014 - 23
a Man forOVER THE COURSE OF A 4O-YEAR CAREER, RAYMOND BLANC HAS HAD A BOUNDLESS PASSION FOR PRODUCE, BECOMING ONE OF THE WORLD’S MOST ACCLAIMED CHEFS AND A MENTOR FOR 27 MICHELIN STAR WINNERS. WE SIT DOWN FOR AN
EXCLUSIVE CHAT ABOUT FRANCE, FISH FINGERS AND WHY BRITAIN IS FINALLY FINDING ITS FOODIE FEET
all SeasonsPhotographs by Paul Wilkinson/David Griffen
W&H_Iss8_Spring15_Cover_Feature.indd 2 14/01/2015 14:41
If you were to ask Marco Pierre White where he learned to cook, Raymond Blanc’s name would inevitably be dropped into the conversation. As
the two Michelin starred chef who brought seasonality to our shores, he can now boast a reputation as an international icon who has launched the careers of a number of high profi le, peers and protégés. Indeed, anyone who’s anyone has worked with him at one point or another.
Born on November 19 1949, the 65 year old, self taught chef was raised in Besançon in eastern France, between Burgundy and the Jura mountains. It was here where he became inspired by the local terroir, learning from his mother – the formidable Maman Blanc – about the benefi ts of using fresh, local produce and ingredients.
Having moved to England in 1972, Raymond opened his fi rst restaurant, the two Michelin starred Les Quat’Saisons in Summertown, Oxford, fi ve years later. It wasn’t until 1984, however, that he realised his personal vision of creating a hotel and restaurant in the form of Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire, which in turn has also twice received the coveted accolade.
Since then, Raymond has established a culinary empire and built a reputation for his love of all things seasonal. In addition to being honoured with an OBE, he has opened his own cookery school, become a bestselling author and household name on television and created the nationwide group of 2O Brasserie Blanc restaurants, while also supporting a number of charities and initiatives for organic food and sustainability.
Of course, his chosen path hasn’t been without its challenges. Renowned for a workaholic lifestyle, he suffered two stress induced mini strokes at the age of 42 and has been through two divorces, notably from business partner and Belmond Le Manoir co-founder, Jenny Blanc, in 1985, with whom he has two sons, Olivier and Sebastien. And yet, it would seem that his mission to educate and inspire is far from over. Here, we take a look back at an illustrious career and fi nd out why this particular Frenchman is still hungry after all these years.
You grew up in the Franche-Comté region of eastern France. How did this fi rst inspire a love of food?At an early age I was an experienced hunter gatherer, inspired by my mother and father. I have fond memories of exploring the great outdoors with my brothers and it has long been my vision to have plenty of outdoor space to grow fruit, vegetables and herbs for my very own seasonal menus. Maman Blanc’s seamless ability to make a fantastic meal for
the family from the produce we collected locally or picked from the vegetable patch is completely inspiring. I will always remember a casserole she used to make, with the freshest vegetables pulled from the garden.
Speaking of your mother, she must have had a strong infl uence on your passion for cooking. Is this something that’s always been in the family?Maman Blanc, where do I begin? She cooks with intuition – I would call her a great cook, but not a chef. Also, I think it would be wrong of me to talk of Maman Blanc without talking about her maman also – my grandmother – Germaine. She also had amazing culinary talents that were respected throughout the region. She was known as La Mere Tournier and she was a genius. She passed on this cooking DNA to Maman Blanc, who passed it on to me, the fi rst male chef in the family. We launched a course last June in The Raymond Blanc Cookery School dedicated to spreading Maman Blanc’s philosophy on simple, rustic food.
Has the success of your cookery school changed your view of cooking? Do you see things in a different light as a teacher?If anything, it’s improved it. Teaching and training is one of the most important things to me; I love to pass on what I know. People always think there’s so much mystery surrounding cooking and being able to break that down and teach people how easy it is to make a delicious meal is just one of the many reasons I love what I do. The simplest ingredients can make the most delicious recipes – I enjoy simple and wholesome food such as Morteau saucisson, Comté cheese, homemade preserves and crusty bread.
That being said, you’re entirely self taught. Is this something you would recommend or do you see more value in professional training?It’s a diffi cult question for me to answer; I’m self taught, but I also run a cookery school. You can only learn from your own mistakes, but you can also learn how to avoid mistakes from having training. It truly depends on the individual and I think the best training one can receive is a combination of both. To get far in this industry, you need to be able to rely on others, but also learn new skills and experiment yourself.
What advice would you offer to today’s young chefs who are looking to break into that industry?The restaurant business is one of the toughest around; the pressure can defi nitely take its toll. You must be brave and maybe a little mad. Even when you’re in, the struggle isn’t over. You have to be a craftsman,
all Seasons
Ceviche scallop with blood orange
Green and white asparagus with herbs
Bouillabaisse, red mussels and Brandade
W&H_Iss8_Spring15_Cover_Feature.indd 3 14/01/2015 14:42
20 - SPRING 2015
p20.indd 2 16/01/2015 09:39
ne~ RANGE o Speciality CRAFT BEERS
,w .. GREENE KING
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a manager of money, of people, of any situation that life may throw at you.
You employed these skills to full effect when you opened your Belmond Le Manoir hotel and restaurant in Oxfordshire. What was the inspiration behind it?While my dream was for a small restaurant, with maybe one or two rooms to accommodate my friends after an evening enjoying the best food and wine, I lost my heart to a beautiful old manor house, full of charm and character. And so my dream changed into one where I could create a hotel and restaurant in harmony, where my guests would find perfection in food, comfort and service.
How has your approach to your restaurants changed and developed over time?I don’t follow fashions; I enjoy training young people and passing on my knowledge. I’ve always taken young people, trained them, empowered them and given them a programme to support them. I also learn a great deal from those who I work with. I’ve always believed that a great restaurant is a great team and that each member plays a role. I surround myself with wonderful people who I trust and that hasn’t changed.
Belmond Le Manoir seems to have become something of an institution for the level of talent that has passed through its doors...The most rewarding part of my career is teaching young people to open up to new ideas and be curious. Belmond Le Manoir has trained and mentored many young people, launched many careers and helped dozens to start their own businesses: 27 Michelin starred chefs, 4O to 5O managers, the world’s best sommeliers and numerous craftsmen. And now they are doing the same – passing on that knowledge. They cannot help it because it’s part of the culture.
And when it comes to your own heroes, which chefs have had the biggest influence on you?There are many chefs who I admire, both from the past and present; the list is too long to mention. Michel Roux, who I fought with, played football with and is now one of my greatest friends, Keith Floyd – the bon viveur who made such great dishes and television – Heston, Marco Pierre, Michael Caines... Where does it end?
They’re all big names who have contributed to our insatiable foodie culture. What do you think it is about celebrity chefs and cooking that has become so iconic in the public eye? Do you see yourself in the same way?I’m a chef and I’ll always be a chef; being a ‘celebrity’ has sort of just come with being on television. For me, I chose to do television because it provides a platform of education. Being a self taught chef myself, I wanted to give
SPRING 2015 - 21
Beef tartare with horseradish sorbet
W&H_Iss8_Spring15_Cover_Feature.indd 5 14/01/2015 14:53
22 - SPRING 2015
that chance to young people. That being said, now more than ever, it’s easy to make quality dishes in your own kitchen and I think celebrity chefs had a part in that. It’s de-mystified cooking to the general public and that’s what’s made it so big today. I hope that [the television series] The Very Hungry Frenchman and How to Cook Well have helped to demystify the whole process of cooking and creating great dishes without all the fuss.
With so many media commitments, how much time do you still spend in the kitchen?What do you mean? I’m always in the kitchen! Whether it’s on the TV or at home. But yes, it’s true; I’m a perfectionist, even when it comes to being out of the kitchen. The whole setup of the restaurant, hotel, the gardens, everything at Belmond Le Manoir – I think about it almost 24/7, but I’ll always find time for cooking.
Has cooking in Britain for so long changed your perception of British food?My goal was always to recreate that French idyll. My restaurants feature seasonal and local ingredients and I’ve made sure of that since my first restaurant opened in 1972. The first British food I had when I arrived was a fish finger; I was astonished because it was a square and obviously looked nothing like a fish. But that was 3O years ago, and now Britain makes just as much cheese as France does and the food culture is growing – if anything, it features an international cuisine that France doesn’t have. I was also astounded to find that most produce was imported. Now the British are discovering that it makes more sense to use local producers; the food is fresher and cheaper as it hasn’t travelled hundreds or even thousands of miles to be served on the plate. There is a growing appreciation; food is now on our minds and isn’t just seen as a commodity.
Which is something you helped bring to the fore, receiving an honorary OBE in 2OO8 for your services in promoting culinary excellence and for raising awareness of the importance of healthy food. What is it about fresh, seasonal produce that’s so important to you?I was honoured to receive such recognition. I’m thrilled that building my successful career in cooking has grown alongside building an awareness and appreciation of good food, healthy dishes and quality produce for British palates. Seasonal and sustainable produce is important to me and my team at Belmond Le Manoir; we are totally seasonal in our menus and we grow as much of our own vegetables, salad leaves and fruit as we can. My mother always cooked with the produce from our own garden and food that my father had hunted, fished or foraged. Using fresh, seasonal produce is what I’m accustomed to. I have always been, and will always be, an ambassador for healthy, fresh food.
Almond clafoutis with apricot
W&H_Iss8_Spring15_Cover_Feature.indd 6 14/01/2015 14:55
SPRING 2015 - 25
Has this approach to produce changed our foodie culture?England was a very different place 3O years ago. Food was class-led and luxury was exclusive. The British separated food from everything. It had become a mere commodity, which was produced intensively, heavily processed, heavily branded and marketed. For the majority, food was devalued; it was a fuel to feed the body and the cheaper, the better. It was about shelf life, uniform size and colour rather than taste. The primary ingredient was so bad that you had to add more salt, sugar, colouring, flavouring and additives. But there’s a quiet revolution going on. People are starting to understand again that food connects with everything – with your environment, society, farm, home, family values, the health of the nation. It’s truly exciting to see people start to respect food, enjoy food and give it value.
Finally, what does the future hold for your career?I have just introduced a new heritage garden at Belmond Le Manoir and re-introduced fruits and varieties that were forgotten for so long. The gardens are as much a part of the place as the food and exceptional service and gardening is a huge passion of mine. We created The Raymond Blanc National Heritage Garden Competition to raise awareness of the ongoing work by [environmental charity] Garden Organic. Our garden has been designed to showcase Heritage Vegetables and demonstrate the principles of organic gardening and sustainability. Heritage Vegetables are endangered varieties that were once the mainstay of our gardens and many of the varieties have wonderful stories to tell, as well as tasting good – I hope that this inspires others to try something similar!
For reservations and further information about Belmond Le Manoir aux Quat’Saisons and The Raymond Blanc Cookery School, visit www.belmond.com/lemanoir, telephone O1844 278 881 or email [email protected]
Courgette tempura
W&H_Iss8_Spring15_Cover_Feature.indd 7 14/01/2015 14:56
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KITCHENS OIANGIIIES CONSEIVATOIIIS ALUMINIUM 11 POLD DOOIS/SLIDING DOOIS/WINDOWS/IOOPS
IngredientsFor marinating the fruit5OOg cherries, best quality fresh; stoned1tbsp caster sugar1tbsp Kirsch (optional)
For lining the mould1tbsp melted butter3tbsp caster sugar
For the batter mixture1OOg plain flour3 whole eggs, medium (organic)1 egg yolk, medium (organic or free range)6tbsp caster sugar2 pinches salt6 drops vanilla essence – the best! (Optional)16Og milk
16Og whipping cream7Og unsalted butterZest of 1 lemon, finely grated
Directions• Mix together the cherries, sugar and kirsch and marinate for two hours to maximize their flavour• Preheat the oven to 18O°C• Brush the inside of a round cast iron or china baking dish with melted butter. Add the caster sugar and shake the dish so as to coat the inside. This will give a lovely crust whilst cooking• In a mixing bowl, add the flour and make a well in the middle. Add the eggs, caster sugar, vanilla essence and lemon zest to the well. With a whisk, incorporate slowly
the egg mixture into the flour until you have a smooth consistency• In a small saucepan, heat the butter until it reaches a golden hazelnut colour and leave to cool. Slowly whisk in the milk, followed by the cream and finally the butter• Mix the mixture with the cherries and their juices and pour up to three quarters high into the buttered and sugared baking dish• Bake in the preheated oven for 3O to 35 minutes. The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean. • To serve, sprinkle caster sugar over
Discover how to make more of Raymond’s dishes at www.raymondblanc.com/recipes
Cherry clafoutis“Clafoutis is one of the great classics of family cuisine. Of course, my mum created the best recipe, which is one of the bestsellers at Brasserie Blanc. Every household, every family should know this dessert. It is also easy to prepare. Your children, husband, wife and friends will love you 25,OOO times more for it. The clafoutis mix can be prepared one day in advance. Bake the clafoutis at the same time as you start the meal to ensure it is at just the right temperature when you want it; just warm is best.”
READ ON TO TRY YOUR HAND AT A RECIPE FROM RAYMOND’S KITCHEN SECRETS, PUBLISHED BY BLOOMSBURY
Photograph by Jean Cazals
SPRING 2015 - 25
W&H_Iss8_Spring15_Cover_Feature.indd 9 14/01/2015 14:57
26 - SPRING 2015
p26.indd 2 16/01/2015 09:40
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DISHMy Favourite
Here’s where we feature our team’s top choices from the W&H menu for you to try at home. This time we hear from Pippa Sleath, Junior Sous Chef at The Little Brown Jug in Chiddingstone Causeway
28 - SPRING 2015
“T his dish is so easy to make and
creates an eye-catching impact on
the plate. I thought up the recipe
and am proud to say it was my fi rst to go on
the menu here at The Little Brown Jug – it
was very well received by our customers!
The good thing about it is that it can be easily
adapted for vegetarians.”
INGREDIENTS200ml sherry vinegar
80g palm sugar
1 head red chicory,
quartered with core removed
1 bulb garlic
1 drizzle olive or rapeseed oil
8 sheets fi lo pastry
20g butter, softened
80g smoked pancetta
1 drizzle garlic oil
120g wild mixed mushrooms
2 sprigs thyme
40g goat’s cheese
1 drizzle rocket oil
Photography by Sean Aidan
WILD MUSHROOM AND CONFIT OF GARLIC FILO TART WITH CRUMBLED GOAT’S CHEESE AND SMOKED PANCETTASERVES 4
“
“
This Dish is so easy to make and creates an eye-catching
impact on the plate
Preparation Time: 20 minutes
Cooking Time: 15 minutes
W&H_Iss8_Spring15_MyFaveDish.indd 2 14/01/2015 15:11
OUR FOOD
SPRING 2015 - 29
DIRECTIONS
FOR THE CHICORY MARINADE• Reduce the vinegar by one third, add the sugar and simmer until it is dissolved.Leave to cool, add the chicory and set aside• Marinate the day before for best results
FOR THE CONFIT GARLIC• Halve the garlic and slice the bottom off, then place in a small saucepan and cover with a good quality olive or rapeseed oil• Bring it to a simmer on a medium-low heat, cook for three minutes and remove the pan – the residual heat will gently cook the garlic• When cool, pass through a sieve, reserve the oil (perfect for salad dressings) and squeeze the garlic to remove from its skin
FOR THE FILO PARCELS• Take two sheets of fi lo pastry per person, cut into four-inch squares, brush with the butter and overlap three sheets per tart into a star formation• Gently press them into Yorkshire pudding moulds and crinkle the edges as desired• Bake in a low oven for 15 to 18 minutes until golden and crisp
TO SERVE• Finely slice the smoked pancetta into lardons and fry with the garlic oil on a medium heat to start rendering the fat and oils out, tossing occasionally until crisp• In a skillet pan, char your chicory for four minutes on each side or until char marks are achieved and the chicory is softened. Finish by drizzling a little marinade on top and placing in a low oven• Sauté your mushrooms in a little butter until soft with four cloves of smashed confit garlic. Finish with fresh thyme• Take your tart cases, fill with the mushroom mix – leaving a few delicate adzuki mushrooms for garnish – and crumble a little goat’s cheese on top. Place in a low oven to relax and combine for five minutes• Drizzle the chicory marinade, pancetta and rocket oil on the plate, fan out the chicory leaves and sprinkle the plate with the warm pancetta and a few reserved mushrooms. Place the tart on top
ENJOY!
W&H_Iss8_Spring15_MyFaveDish.indd 3 14/01/2015 15:11
Untitled-1 2 13/01/2015 10:37
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SPRING 2015 - 31
Feast your eyes on our pick of the best produce to enjoy over the coming months
FEBRUARY MARCH APRIL
BANANAS – citrus juices, natural yoghurt
and soured cream help bring out the natural
sweetness of ripe bananas, which are ideal
for refreshing smoothies or can be enjoyed in
numerous desserts.
DOVER SOLE – the meat of this fl atfi sh is
fi rm, but delicate and full of fl avour and
can be used for French dishes like Sole
Véronique or Sole à la meunière.
LEEKS – as a member of the onion family,
the leek is incredibly versatile and
makes a great base for soups and stews,
particularly when combined with carrots,
celery and onions.
PARTRIDGE – the native grey partridge has
delicate, tender, fl avoursome fl esh, while
the larger red-legged partridge is milder in
taste. They’re best when simply grilled or
roasted with a light gravy.
VENISON – this lean red meat is low in fat
and full of fl avour. It can be substituted for
beef in most recipes and braised, stewed or
roasted, depending on the cut.
CAULIFLOWER – here’s a classic British
vegetable that’s as adaptable as it is
affordable. Be it curries, soups or caulifl ower
cheese, you’ll never be short of delicious
dishes to rustle up.
LAMB – early-season lamb can be very tender,
but slightly older meat will have more fl avour.
Its intense taste is a good match for strong
seasonings, like cumin, rosemary and anchovy.
LANGOUSTINE – though nearer in size to a
large prawn, this succulent, white shellfi sh is
a closer relation to lobster. Keep it simple with
lemon and some mayonnaise or garlic butter.
LOBSTER – American (or Maine) lobster is
generally considered the best in the world,
but the smaller European option can be
used in similar recipes, such as the classic
Lobster Thermidor.
PASSION FRUIT – also known as
granadilla, passion fruit contains pulp that
stands out in fruit salads and Pavlovas. Its
strong, fragrant flavour is well-suited to
drinks, jellies and mousses too.
ASPARAGUS – fl avour and freshness makes
asparagus worth the wait, despite its short
season. Make the most of it with risotto or
fettuccine, or simply smother in butter and
black pepper.
BROCOLI – packed full of nutrients, broccoli
can be steamed, stir-fried or eaten raw. It will
add a welcome bit of colour to a number of
dishes and range of cuisines.
PLAICE – for a mild, sweet fl avour, try
this popular orange-spotted fl atfi sh. Due
to overfi shing, it can be diffi cult to fi nd, but
sustainable alternatives like dab and fl ounder
are also available.
RHUBARB – in addition to sweet desserts
like fools and crumbles, rhubarb is equally
delicious when made into a chutney or
included in savoury dishes like roast pork or
fresh mackerel.
WOOD PIGEON – widely considered the
tastiest pigeon. Two birds will make for a
sizeable meal, with young ones tender enough
for roasting and older birds ideal for stewing.
Cream of the Crop
W&H_Iss8_Spring15_InSeason.indd 3 14/01/2015 15:12
FOOD - FAVOURITE DISH
06 - MARCH 2013
W&H_Iss8_Spring15_WineJourneys.indd 2 15/01/2015 16:13
FOOD - FAVOURITE DISH
MARCH 2013 - 00SPRING 2015 - 33
A LEAP OF FAITHAs pioneers in the world of winemaking, the Catena Zapata family has revolutionised
the way Argentine wines are perceived by the rest of the world. We unlock the
secrets of the Mendoza region and find out how this forward-thinking outlook has
spanned from one generation to the next
W&H_Iss8_Spring15_WineJourneys.indd 3 15/01/2015 16:13
36 - AUTUMN 2014
South America is famous worldwide for many things. From the iconic Christ the Redeemer monument in Rio de Janeiro to the ancient Inca landmark of Machu
Picchu in Peru, it’s a continent that has made invaluable contributions to our global culture. The same can certainly be said for the wine, which has made Argentina – the largest exporter in South America – a go-to destination for its exciting, innovative varieties.
Among the most important winegrowing regions is the province of Mendoza, which accounts for nearly two thirds of the country’s entire wine production. Located in the eastern foothills of the Andes mountain range, in the shadow of Mount Aconcagua, the area’s vineyards are planted at some of the highest altitudes on Earth.
It’s here where the story of Bodega Catena Zapata begins. As a century-old, family-owned winery, it has been widely credited with putting Argentine wines on the map, producing bottles that now stand among the best in the world.
Indeed, Catena’s reputation has been a long time in the making, ever since Nicola Catena sailed from Italy to Argentina in 1898, where he planted his fi rst Malbec vineyard in 19O2. He eventually passed on the legacy to his son, Domingo, and the winery became the largest vineyard holder in Mendoza.
It wasn’t until Domingo’s son, Nicolás, took the reins in the mid-196Os that things started to change. Having travelled as a visiting professor of economics to the University of California, Berkeley, he became heavily infl uenced by the wine of the
Napa Valley region, introducing modern European winemaking and viticultural techniques to Argentina upon his return home. At the time, his country was perceived as a bulk wine producer, so this was radical thinking indeed.
Never one to be discouraged, Nicolás changed the history of Argentine wine in the 198Os by daring to believe that a world-class option could be made in Mendoza. He discovered the infl uence of altitude on the fruit quality in Argentina and soon came to realise that, contrary to popular opinion, the region’s environment provided the ideal climate for grape maturation, with varying temperatures and the high altitudes of the Andes mountains.
Before long, he and daughter Laura began planting Malbec grapes at heights where no one thought they would ripen. Studying climate and
soil to the smallest detail, they developed the fi rst plant selection of Argentine Malbec and embarked on a journey to make a wine with soul and character.
“Nicolás Catena Zapata felt that the only way he would make a leap in quality would be by pushing the limits of vine cultivation; by taking risks,” says Zach Emett, Director of Sales for Southern England at Bibendum Wine, our key supplier of Catena. “It certainly paid off. This is a winery that never stands still and never compromises on quality. These are wines that always over deliver, from the varietal range, right up to the fl agship Nicolás Catena Zapata bottle.”
While the pink-skinned grapes of Criolla Grande and Cereza account for more than a quarter of all plantings in Mendoza, it’s Malbec that remains the
““
“This is a winery that never stands still and never compromises on quality”
W&H_Iss8_Spring15_WineJourneys.indd 4 15/01/2015 16:14
most important in the region. And rightly so, as one wine in particular has become increasingly popular on our menus – the Tilia Malbec, which stems from the Latin name for ‘Linden’, a traditional tree found throughout the area. These wines are produced at the Bodegas Esmeralda winery by Alejandro Viggiani, the winemaker and viticulturalist in charge of all Catena family vineyards in eastern Mendoza.
“This wine is full of plum, blackberry and dark chocolate fl avours, with a hint of pepper and spice,” continues Zach. “Aromas of black cherries and plums are accompanied by notes of violets and vanilla and Whiting & Hammond pair it with meat dishes that mirror its tangy berry fl avours. The Catena Appellation Chardonnay is also a deliciously rich, broad wine full of tropical fruit fl avours and is superb with fi sh and antipasti.”
The Catena range has certainly made an impression on our pubs and customers, but it’s the winery’s legacy, both in its home country and throughout the rest of the world, that has made it so acclaimed. To this day, Nicolás, Laura and their vineyard management team continue to work tirelessly to discover, identify and develop key microclimates throughout Mendoza, planting an abundance of varietals and clones throughout their mountain vineyard sites.
By blending components from different terroirs and altitudes, they have managed to defy expectation, do the unthinkable and conquer the impossible, creating some of the world’s most
balanced and expressive wines in an area where no one thought it could be done. It just goes to show that, with a lot of passion and a little luck, a giant leap of faith can pay off in the end.
Bodega Catena ZapataJ. Cobos s/n, Agrelo, Luján de Cuyo, Mendoza, Argentina(54) (261) 413 11OOwww.catenawines.com
Nicolás and Laura Catena Zapata
W&H_Iss8_Spring15_WineJourneys.indd 5 15/01/2015 16:14
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WINE JOURNEYS
SPRING 2015 - 37
TELL US ABOUT YOUR TRIPI was recently given the opportunity by Bibendum Wine to see the Catena winery and the vineyards out in Argentina. We stayed at ‘Camp Malbec’ in Mendoza for a week and, from the moment we arrived until we left, we were treated to a multitude of gastronomical and cultural delights; in fact, we were spoiled rotten!
WHAT MEMORIES STAND OUT FOR YOU?One of the highlights (and there were many) was the live butchery class, which entailed a master butcher dissecting a whole hind quarter of beef and explaining what each individual cut would be used for; even better, we got to eat most of the beef during our stay!
DID YOU GET INVOLVED WITH THE WINEMAKING PROCESS?The Catena winery is an extremely impressive building in the shape of a pyramid. Throughout our visit, we were given a master class on the Catena Zapata wines. It was a fantastic insight into the whole process; I don’t think people always appreciate the work that goes into making these wonderful wines
As part of the master class, we were given the opportunity to blend our own wine using the wines from the different Catena vineyards. We were then treated to an amazing lunch with possibly one of the best pieces of beef I’ve ever eaten! After the meal, we were presented with the wines that we had blended in the master class, bottled and labelled with our own names. I now have ‘Darren’s blend’ taking pride of place in my wine cabinet!
ANY FINAL THOUGHTS?I found the visits to the vineyards and the opportunity to see the different terroirs and understand how these affect the style of the wine very interesting. Trying the wines from that vineyard while standing among the vines made me appreciate them even more!
There were so many moments to remember, from eating empanadas in the apricot orchard to enjoying a traditional Argentinian breakfast around the fi re and drinking ‘yerba mata’, which I would describe as an Argentinian version of tea!
My thanks go out to the whole team at Catena for giving me such a wonderful opportunity and also to Bibendum; it really was the trip of a lifetime!
Our Operations Manager, Darren Somerton,
tells the story of his visit to Catena Wines
TRIP OF A LIFETIME
Laura Catena Zapata and Chief Winemaker Alejandro Vigil
W&H_Iss8_Spring15_WineJourneys.indd 7 15/01/2015 16:15
Untitled-1 2 13/01/2015 10:42
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FOOD TRIVIA
FOODIE FACTSHEETWE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE
SPRINGTIME AND EASTER FOOD AND DRINK
SPRING 2015 - 39
EASTER ASPARAGUS
Asparagus is widely considered to be the unofficial Easter vegetable. Due to the fact that it peaks in April and then quickly loses its sweetness, it’s perfect for serving with lamb, ham or prime rib, while also being thought of as a symbol of new life and fertility.
SHROVE HOLIDAYS
Traditionally, Shrovetide (deriving from the word ‘shrive’, meaning ‘confess’) celebrations would last four days, beginning on Egg Saturday, with eggs being given as gifts. This would then be followed by Quinquagesima Sunday, Collop Monday and fi nally Shrove Tuesday in preparation for the start of lent on Ash Wednesday.
PANCAKE CRAZY
Come Shrove Tuesday, it’s estimated that the average Brit will consume two pancakes apiece, meaning we as a nation use an astonishing 52million eggs making them – 22million more than on an average day. Around 117million pancakes are made, using almost 13million kilos of plain fl our in the process.
‘NO SPRING CHICKEN!’
This well-known phrase is supposedly credited to New England chicken farmers, who would sell older birds at the same price as those born in spring. This led savvy customers to declare that their purchase was ‘no spring chicken’, a term now synonymous with being past one’s prime.
EGGY TRENDS
Easter eggs were traditionally hen or duck eggs decorated in
bright colours with vegetable dye and charcoal, while Victorians made cardboard, ‘plush’ and satin-covered eggs filled with chocolate
and gifts. The first British chocolate Easter egg was
produced by J. S. Fry & Sons in Bristol in 1873.
HOT CROSS STORIES
Much superstition surrounds the hot cross bun. English folklore suggests that buns baked and served on Good Friday won’t spoil during the subsequent year, while sharing a hot cross bun is said to ensure lasting friendship. They are also meant to protect against shipwreck on sea voyages.
POULTRY POLITICS
In the US, the First Family hosts an annual Easter egg roll on the South Lawn of the White House, which reached its 136th year in 2014. Every Thanksgiving, the President in office also grants a single turkey a ‘presidential pardon’ from being slaughtered for the holiday meal.
EASTER AROUND THE WORLD
Delicacies vary from country to country at Easter. In Russia, Paskha is a traditional pyramid-shaped dessert made from cheese, while Capirotada (a kind of bread pudding) is served on Good Friday in Mexico. Italians, meanwhile, enjoy Colomba di Pasqua, a cake similar in taste to panettone.
W&H_Iss8_Spring15_Foodfacts.indd 3 14/01/2015 15:15
FOOD - FAVOURITE DISH
06 - MARCH 2013
As host to one of the biggest Christmas markets in Europe, Copenhagen has always been a popular winter city
break destination. But thanks to a dynamic food scene and the opening of several world-class restaurants and cafés, there’s now even more reason to head to the Danish capital. When I land for my long weekend of culinary indulgence, I have to admit that images of sizzling bacon and sweet, sticky pastries do fl ash through my mind. But as I soon discover, the Nordic Table has a lot more weird and wonderful delights to offer.
Arriving at the end of summer, just in time for Europe’s largest food festival, Copenhagen Cooking, I head for a picnic on the roof of the Axelborg building overlooking the twinkling lights of Tivoli Gardens. Chef Rasmus Bo Bojesen, who hosts the restaurant at the Royal Danish Opera, is in charge of the event. It’s a six-storey climb to the top, but the journey is made much less of a drag with an appetiser served on each floor.
The pea soup with Danish apples and roasted pork is an explosion of freshness and tastiness, while
nachos are spruced up with an unusual dill mayonnaise. Waiting for the main event, candles flicker around us and an atmospheric soundtrack filters through speakers at a pleasant level. An array of exciting dishes come out of the kitchen one by one – crispy pigs’ ears on a slate, mackerel in a cute tin, indulgent chicken skin and possibly the most tender spare ribs my mouth has had the pleasure of nuzzling.
Salty potatoes are placed on the table in a brown paper bag and, to stick with the rustic theme, organic roots are served in a dish with crumpled rye made to look like soil; artistry and imagination are offered by the bucket-load. The dessert
plunges me, and my fellow diners, into a sort of euphoria, as we crunch down on Bojesen’s Giant Eskimo – vanilla ice cream, blackcurrant and his own special chocolate sourced from the Amazon rainforest. It’s a sort of Pavlova from a higher power.
As I quickly learn, eating in the city is much less about satisfying hunger and more an experience for all the senses, as well as being a social activity. Local diners have come to expect surprises, innovation and originality, with restaurants in cool locations and course after course of new taste fusions.
Much of the buzz surrounding Copenhagen’s food scene stems from world-famous restaurant Noma, which has topped Restaurant magazine’s highly regarded World’s 50 Best Restaurants list four times in 2010, 2011, 2012 and 2014 respectively (it was knocked off the top spot by Spanish restaurant El Celler de Can Roca in 2013). The restaurant’s co-founder, Claus Meyer, could be described as Denmark’s Jamie Oliver, and Noma has done a great deal to bring people back to the basics of Danish cooking.
SINCE OFFICIALLY BECOMING HOME TO THE BEST RESTAURANT IN THE WORLD, DENMARK – OR, MORE SPECIFICALLY, COPENHAGEN – HAS WELL AND TRULY MADE ITS MARK ON THE GLOBAL CULINARY SCENE.
CATHERINE WYLIE HEADS TO THE SCANDINAVIAN CAPITAL TO SAMPLE SOME DELIGHTS FROM THE NEW NORDIC FOOD REVOLUTION
“
““THE CITY IS FULL OF GREAT FOOD STORES AND MARKETS, INCLUDING
THE HALLS OF TORVEHALLERNE WHERE SHOPPERS CAN BUY CHEESE, BEER, COLD CUTS... AND PORRIDGE”
A Placeat the Nordic Table
W&H_Iss8_Spring15_Travel.indd 2 14/01/2015 15:18
FOOD - FAVOURITE DISH
MARCH 2013 - 00
TRAVEL FACTSCatherine Wylie was a guest of VisitDenmark. For more
information on the destination, head to www.visitdenmark.co.uk
To fi nd out more about fl ight availability and prices with Scandinavian Airlines, visit
www.fl ysas.com/en/uk
A Placeat the Nordic Table
W&H_Iss8_Spring15_Travel.indd 3 14/01/2015 15:18
SPRING 2015 - 0098 - SPRING 2015
WORKING FOR CATERER’S BEST EMPLOYERS IN THE SMALL PUB GROUP CATEGORY 2014
AND CAME 3RD IN THE BEST EMPLOYERS IN HOSPITALITY 2014
Whiting & Hammond is a multiple award winning pub company with seven
sites currently based across Kent and Sussex. We are very proud of our pubs
and we are always looking for passionate people to join our team. We offer
great training and the chance to progress and work your way up the ladder.
WE ARE ALWAYS LOOKING FOR ENTHUSIASTIC:
Head Chefs, Sous Chefs, Chef de Parties
Commis, Kitchen Porters, Managers
Assistant Managers, Bar Supervisors
Front of House Staff
If you’re interested in joining our team, please email [email protected]
for more information, or visit www.whitingandhammond.co.uk
W&H_Iss8_Spring15_Recruitment.indd 2 13/01/2015 12:15
FOOD - FAVOURITE DISH
MARCH 2013 - 00SPRING 2014 - XX
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The New Nordic Kitchen’s buzzwords are ‘freshness’, ‘organic’, ‘purity’, ‘simplicity’ and ‘ethics’, with much importance placed on food provenance. But although Noma continues to attract crowds, locals are keen to inform the world that Copenhagen is not just a one-trick pony, and has much more for the eager foodie to get their teeth into.
In search of more standout restaurants in the city, I visit Michelin-starred Kadeau in Christianshavn – a spacious restaurant set in an old office building. I can still taste the wonderful starter: a beautiful bright green, the bowl of blue mussels, beans, beach herbs and green strawberry wine renders me unable to focus on what’s happening around me. Chicken feet and rooster hearts are also served – because, at the Nordic Table, there’s always a talking point.
Copenhagen has welcomed the trend of pop-up restaurants, many of which go on to set up permanent spaces. One such place is Stedsans; run by husband and wife Mette Helbak and Flemming S. Hansen, its motto is ‘clean, simple, local’. Hansen is among the 25% of people in Copenhagen who buy organic and everything they serve is made with ingredients he just got in that day.
The city is full of great food stores and markets, including the halls of Torvehallerne where shoppers can buy cheese, beer, cold cuts... and porridge. Lasse Andersen runs GROD, the world’s first porridge restaurant, an example of an unpretentious and hearty Danish staple.
“Porridge is a big part of our cultural identity in Denmark,” he tells me. His venture attracts a young hipster crowd, families and foodies, who are all keen to get a taste of what they refer to as ‘granny food’. Meanwhile, over on Jaegersborggade – an up-and-coming trendy street, which was previously a haven for drug dealers – the locals relax with coffee in cafés and restaurants.
Relae basks in its fashionable status as one of the hot eating spots in the city – and is the world’s first certified organic Michelin-starred restaurant. Christian Puglisi, one of its founders, feels privileged to be a part of Copenhagen’s modern food movement. Pondering his restaurant’s success, he says, “You can just sit down, close your eyes and hopefully be brought somewhere.”
It’s true, the dishes on offer here can transport you to a million places, but at its heart, the food in Copenhagen is distinctly Danish and something you won’t find anywhere else.
W&H_Iss8_Spring15_Travel.indd 5 14/01/2015 15:20
44 - SPRING 2015
p44.indd 2 16/01/2015 09:40
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Fruit & Vegetable Suppliers
Over 25 years of supplying quality fruit and vegetables to the catering industry,
our service continues with a strong focus on customer satisfaction.
Offices are 24 hour operated and deliveries are 6 days a week.
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MASTERS OF THEIR CRAFT
Since making a very special ale for W&H last year, Turners Brewery in East Sussex has become a fi rm favourite for our Stanmer House patrons who are passionate about their beer and where it comes from. Say hello to the microbrewery that’s quickly becoming
a top choice across the county
W&H_Iss8_Spring15_AleTale.indd 3 14/01/2015 15:24
ALE TALE
46 - WINTER 2014
A s any ale afi cionado will tell you, among the best things about craft beer is its diversity. From deep, rich
winter porters to lighter, fruitier pale ales, you never know what you’re going to taste next and no two brews are ever the same.
When it comes to microbreweries – small, independently owned businesses that produce a much smaller amount of beer than their
larger counterparts – less is often more, with the specialist passion of each individual brewer evident in every pint pulled.
Enter Turners Brewery in Ringmer, who produced our very own ‘Park Life’ ale in 2O14. Brewed especially for Stanmer House in
Brighton, it has received the offi cial W&H seal of approval, delighting our drinkers and leading to the start of what promises to be a very fruitful relationship indeed.
“Park Life was commissioned by Assistant Manager Bruce Simmons and the team at Stanmer, a stunning venue and a wonderful place to showcase what we as a brewery can do to support a business,” explains Kes Travers, Managing Director of Turners. “Everything from ABV and colour to aroma and the unique pump clip were chosen by the Stanmer team. Following the massive success and amazing feedback since its launch last year, we’re now discussing a second ale as the fi rst has proven so popular.”
It has certainly got customers talking, quickly becoming one of the most sought-after ales served at our Grade I-listed venue. But before the creation of this bestselling beer, Turners had already enjoyed a short but sweet history that has seen them become one of the most exciting new hop houses in East Sussex.
Established in November 2O1O, the brewery is based at High Field Farm in Ringmer. Its name is taken from the well-respected Turner family, who have overseen proceedings there for generations and who help integrate the brewery into the local community. Initially lacking its own premises and equipment, Turners had to resort to the spare capacity of other breweries (a practice known in the industry as ‘Cuckoo’ or contracting brewing). But it wasn’t long before Kes and his team relocated to their own state-of-the-art brewery at High Field.
“Turners was started to help support, develop and diversify a local fourth generation beef farm,” he says. “Alongside the brewery, there’s also a butcher shop and smokehouse, which are soon to be followed by a farm shop and deli.”
Indeed, despite operating a plant that can produce 17,28O pints of Real Ale a week, it isn’t all about the beer at this idyllic family farm, as Turners also supplies the local community with fresh, home-grown produce.
“We’re very proud of the county we live in and like to support local sports teams, events and people whenever we can,” Kes continues. “We look out of the brewery over the beautiful rolling Sussex countryside, shadowed by the South Downs, with the cows that are fed on our spent grains in the fi eld.”
That being said, beer is still very much at the heart of everything the brewery does. Whether it’s their Golden Ale or Indian Pale Ale, each pint produced has a consistent and similar ‘hook’, identifying the trademark craftsmanship that Turners has become renowned for.
“Our bestselling beer is our Ruby Mild; people love its chocolatey, smooth aftertaste and it’s simply a joy to drink,” says Kes.
“Initially, this beer was developed seasonally, but strong demand means we brew it all year round. Some of our customers have it on tap permanently and we were surprised at how popular it was with the younger demographic, especially those of the female persuasion – maybe something to do with the chocolate hook!”
“
“
“Turners was started to help support, develop and
diversify a local fourth generation beef farm”
““
“We’re very proud of the county we live in
and like to support local sports teams, events and people whenever we can”
W&H_Iss8_Spring15_AleTale.indd 4 14/01/2015 15:25
Chocaholism aside, the increasing approval of the Turners brand has secured them a place at the heart of their locality, as they continue to support Ringmer Football Club and Ringmer Cricket Club, their prized beers, tasting evenings and ‘Pie and Pint’ nights becoming unique traditions in and around the village. And while keeping things local can sometimes be a struggle, this hasn’t stopped Kes and his staff coming up with some new innovations of their own.
“We try to support local business as much as possible, but it’s not always easy, as there are no Sussex maltsters and the hop merchants are also out of the county” says Kes. “We will soon be growing our own Sussex hop, which will again support the local economy by providing more employment. We carry on growing our successful business by generating our own unique market and are currently working on some exciting and ‘out-of-the-box’-style ideas to ensure we become one of the leading Sussex microbreweries.”
No worries there, then, as Turners has certainly proved itself to be among the most dynamic breweries in the region. And if Park Life is anything to go by, we’ll most defi nitely be coming back for more.
Turners BreweryHigh Field Farm, The Broyle, Ringmer, East Sussex BN8 5ARO1273 921 418www.turnersbrewery.com
INTRODUCING SOME KEY BEERS FROM THE
MICROBREWERY’S RANGE
TIME FOR A TURNERS
TURNERS BEST(4.1% ABV)
This traditional bitter is exciting and smooth, with a complex fl avour
and a deep caramel colour. It’s a great session beer and the perfect
accompaniment to savoury dishes and bar snacks.
TURNERS BLONDE (3.8% ABV)
You’ll struggle to fi nd a more drinkable and enjoyable blonde
ale than this. Light, clear, perfectly balanced and full of character, it’s a stunning fruity option with a crisp,
dry fi nish.
TURNERS EAST SUSSEX BITTER (3.9% ABV)
A fl oral nose makes this light, refreshing beer exciting on the taste
buds. An ideal alternative to lager, the ‘ESB’ has a fruity, hoppy palate
and a thirst-quenching fi nish.
TURNERS RUBY MILD(4.6% ABV)
Whether it’s enjoyed on its own or accompanied by a wholesome meat,
game or pie dish, this bestselling option has a stunning fruit body with
a smooth, subtle chocolate fi nish.
TURNERS AMERICAN PALE ALE (4.7% ABV)
Unashamedly fl amboyant and full of life, the zingy APA boasts a
clean, crisp, hoppy aroma. It’s full of citrus fl avours, complemented by the delicate caramel sweetness of
the malts.
W&H_Iss8_Spring15_AleTale.indd 5 14/01/2015 15:28
Untitled-1 2 13/01/2015 10:43
WALCJdH 1DIDOO ANTIQUE AND MODERN JEWELLERY
8/eie~hik~20 Cf:Je&UI To celebrate Walsh Bros jewellers 20th year if trading in Tunbridge Wells this January,
we will be offering discounts on dijferent ranges each month during 2015- in January we are offering a sparkling 20% discount on many ~four beautiful Anniversary Gifts.
www.walshbros-jewellers.co.uk
eMail: [email protected] Tel: 01892 514519 Fax: 01892 543865 16 Mount Pleasant Road, Tunbridge Wells, Kent TNI IQU
PROFILE
WE’RE ALWAYS PROUD OF THE HIGH RETENTION OF OUR STAFF, AND PETE MISSEBROOK IS A PRIME EXAMPLE. AS KITCHEN PORTER AT THE LITTLE BROWN JUG IN CHIDDINGSTONE CAUSEWAY, HE’S BEEN WITH US FROM THE VERY
BEGINNING. WE CATCH UP TO HEAR ABOUT WHAT A DAY IN THE LIFE OF A W&H TEAM MEMBER ENTAILS
MEET THE TEAM
SPRING 2015 - 49
WHAT’S YOUR BACKGROUND?I was born in Southampton, but when I met Mary, my wife-to-be, I moved to the area just before we married. We have three children and I’m also the very proud grandfather to seven grandchildren.
HOW DID YOU FIRST GET INVOLVED WITH W&H?My job at The Little Brown Jug began when the pub was owned and run by another family and I’ve seen it change so much over the years. It was even a Bed and Breakfast once! As of 2O15, I will have been working here for 2O years.
TALK US THROUGH AN AVERAGE DAY AT WORKThe day here starts at 9am, when the first thing I do is have a cup of tea and put the world to rights with Anne, the cleaner, who has been here as long as I have! Next on the list is putting all the deliveries away into the freezers and the dry store cupboards, then putting all the tea towels into the tumble dryer. I put the millions of potatoes we use into the tumbler to be peeled and then pop them into the cutter to make into chips. This is done every day.While the chefs are prepping food for the day, I wash up all the dirty pots and pans and then continue to wash up all the way to 3pm. This is a fun part of the day with plenty of banter and laughing, even though it’s a very busy kitchen! After that, I go home and have dinner (with any luck, my favourite – a roast cooked by my lovely wife). Mary and I watch Neighbours together, our favourite programme, before I head back to the pub for the evening shift. As well as washing up, I also deep clean the kitchen, which is hard work, but I enjoy seeing the place tidy and ready for the chefs to cook delicious food in! I normally leave between 11pm and midnight, set the alarms and lock the pub up before going home to bed.
WHAT DO YOU DO IN YOUR SPARE TIME?On my days off on Mondays and Tuesdays, I enjoy taking my daughter and Mary shopping to keep them happy!
WHAT’S YOUR FAVOURITE...?
TIPPLE: Lager shandyDESSERT: Apple crumbleCATCHPHRASE: “1-O, whoop whoop!”
IF YOU HAD A MILLION POUNDS, WHAT WOULD YOU DO WITH IT?Save it for a rainy day!
Photography by Sean Aidan
W&H_Iss8_Spring15_MeetTeamProfile.indd 3 14/01/2015 15:35
FOOD - FAVOURITE DISH
50 - SPRING 2015
A W&H GUIDE TO PREPARING THE PERFECT FULL ENGLISH BREAKFAST
“There’s no better way to start your weekend than with a full English breakfast. And if there’s one thing you need to ensure with this champion of meals, it’s that you only use British pork! The quality is second to none, which isn’t always the case across the rest of the world.”
SERVES 2PREPARATION TIME: 30 minutesCOOKING TIME: 30 minutes
INGREDIENTS1 serving baked beans1 serving pancakes1 serving hash browns1 Cumberland sausage2 rashers thick-cut English smoked streaky baconGrilled tomatoSautéed mushrooms1 portion eggy breadBlack pudding1 portion scrambled egg1 serving bone marrow
DIRECTIONS• Start with making your baked beans• Get the hash cakes on and in the oven• Grill your sausage• Get the bacon on a griddle pan• Grill your tomato• Get the mushrooms on the go• Get the eggy bread on• Oil a butcher-bought black pudding and place under the grill. Cook for three minutes each side• Heat your bone marrow• Cook your pancakes• Add your scrambled egg mix to a thick-bottom pan and cook to your liking• Once all the elements are ready, serve and enjoy!
W&H_Iss8_Spring15_W&H_AtHome*.indd 2 15/01/2015 17:25
FOOD - FAVOURITE DISH
SPRING 2015 - 51
BAKED BEANSINGREDIENTS3tbsp vegetable oil200g onions, chopped2 cloves garlic2tbsp tomato purée150g brown sugar200ml red wine vinegar250ml water800g tinned chopped tomatoes400g cannellini beans400g butter beans
DIRECTIONS• Over a medium heat in a thick-bottom saucepan, add the vegetable oil, onions and garlic. Fry for fi ve minutes• Add the tomato purée, sugar, vinegar, water and chopped tomatoes and bring to a simmer
• Cook for 15 minutes and bring down to a low heat, add the beans and cook for a further 30 minutes. Check for seasoning and serve
PANCAKESINGREDIENTS400g plain fl our150g caster sugar1tsp bicarbonate of soda2 eggs1 vanilla pod200ml milk100g unsalted butterVegetable oilIcing sugar
DIRECTIONS• Sieve the fl our, caster sugar and bicarbonate of soda into a mixing bowl
• Make a well and crack the eggs into the middle• Add the vanilla pod and whisk• Add the milk slowly to the batter• Melt the butter and add it slowly to the batter• Warm up a non-stick frying pan and add a little oil, place a tablespoon of the batter in the middle of the pan and cook for two minutes either side. • Add a knob of butter, sprinkle with icing sugar and serve
EGGY BREADINGREDIENTS3 eggs150ml milkSalt and pepper6 thick-cut slices French stick150g butter
BREAKFASTIS SERVED
WHETHER YOU’RE AN EARLY BIRD OR A LATE RISER, YOU CAN’T BEAT A HEARTY FULL ENGLISH TO GET YOU OUT OF BED IN THE MORNING.FROM HOMEMADE BAKED BEANS TO PERFECT PANCAKES, EXECUTIVE CHEF JAMES PALMER-ROSSER TALKS US THROUGH
HIS SIGNATURE DISH, SO YOU CAN START YOUR DAY IN TRUE W&H STYLE
W&H AT HOME
Photography by Sean Aidan
W&H_Iss8_Spring15_W&H_AtHome*.indd 3 15/01/2015 17:26
52 - SPRING 2015
W&H AT HOME
DIRECTIONS• Crack and whisk the eggs in a bowl and add the milk and some seasoning• Soak the bread in the egg mixture for three minutes, turn over and leave for a further two minutes• In a fairly hot non-stick frying pan, add the butter. Once melted, add the bread, cook on one side for three minutes or until lightly golden-brown and turn over• Place in the oven for five minutes and serve
GRILLED TOMATOINGREDIENTS1 plum vine tomato10ml olive oilSea salt and cracked black pepper
DIRECTIONS• Cut the tomato in half and brush with olive oil• Season, grill for five minutes and serve
POTATO HASH CAKEINGREDIENTS2 Maris Piper potatoes3g salt1 pinch pepper1 sprig thyme1 eggVegetable oil
DIRECTIONS• Wash and peel the potatoes and grate on a coarse cheese grater into a bowl• Add the salt and pepper and leave for 10 minutes• After 10 minutes, squeeze out any excess water from the potato• Add the thyme leaves• Whisk the egg and add to the potato mixture• Make into 4oz patties and fry with a little vegetable oil for three to four minutes each side or until golden-brown• Bake in the oven for six minutes and serve
SAUTÉED MUSHROOMSINGREDIENTS200g chestnut mushroomsVegetable oil2 cloves garlic100g butterSalt and pepper10g flat leaf parsley, chopped
DIRECTIONS• Wash and cut the mushrooms in half and add to a saucepan with a little vegetable oil• Cook for two minutes on a medium-high heat, add the garlic and butter and season• Once the mushrooms are cooked after about three to five minutes, add the parsley and serve BONE MARROWAsk your butcher for some veal bones cut about two to three inches. Place them in a preheated oven at 180°C for 20 minutes and serve.
W&H_Iss8_Spring15_W&H_AtHome*.indd 4 15/01/2015 17:34
Untitled-1 2 13/01/2015 10:43
The Fred. Olsen team pride themselves on making your on board
experience as memorable as your time ashore. Their smaller,
f riendlier ships help create a warmer, more sociable atmosphere on
board where staff get to know you by name and are able to provide
a personal level of service.
This attention to detail carries t hrough to the on-board dining
experience too. Their team of expert chefs painstakingly plan a
selection of sumptuous menus designed to make your mouth water.
So you can experience great cuisine as you explore t he globe.
Every day t he menus bring something enticing, with dishes varying
from appetisers such as herb marinated salmon or crabmeat
cocktai l, to indulgent main courses like sirloin steak with a choice of
sauces, pan-seared red snapper with scallops or slow roast duckling
confit - fin ishing off with white chocolate parfait or mango apple
Fred.Oisen Cruise Lines Bringing the world doser to you
tart . And with Fred. Olsen Cruise lines' Norwegian heritage, their
seafood dishes are often the centrepiece of their menus.
To make your on board experience even more enjoyable, why
not upgrade to the All Inclusive Drinks Package from j ust £10
per person per day?* Along w ith all your meals, on -board
entertainment and leisure facilities - that are included as
standard - drinks on board are covered throughout the day too,
even better value.
A Fred. Olsen cruise is more than just a holiday; it's the chance to
discover new places, experience new cultures and
meet new people. There's a w ide range of cruises departing from
Dover t o t empt you, visiting the maj estic Norwegian Fjords, sun
splashed Canaries or lavish Baltic cities, to name a few. As always
the choice is al l yours.
For more information and to book your cruise please contact your nearest branch
Baldwins Travel Tunbridge Wells 01892 511999 tw@ba ldwi ns-t ravel.co.u k
Tonbridge 01732 351223 t onbridge@baldwins-t ravel.co.uk
~---a..-- Sevenoaks Travel 01732 458255 [email protected] =:r-::=r .. _. of Tenterden Maidstone 01622 762141 [email protected]
$ evenoaks T R AVEL Uckfield 01825 760488 uckfield@baldwins-t ravel.co.uk
Travelux ofTenterden 01580 764 344 [email protected]
All bookings are subject to Fred. Olsen's standard terms & conditions, available on their website & on request. Some ports may be at anchor, intermediate days are at sea. FOCL reserves the right to amend itineraries for operationa l reasons. "All Inclusive Upgrade offer covers selected beers, wines, spirits and soft drinks, ~ABTA subject to availability. Tours, t ips, premium drinks, medical facilities and other optional spend, during travel to the ship and while on board, are not included. W 'I/'\ Any additional expenditure will need to be paid separately. All Inclusive Upgrade Package must be booked at least 8 days prior to departure. E&OE. ABTA No.W0637
Untitled-1 2 13/01/2015 10:44
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64 - SUMMER 2014
Brighton bride Holly Roper thought she was on her way to the Harry Potter Studios in London, only to be waylaid by a surprise proposal from husband Will that was no
less enchanting. We hear how this happy couple enjoyed an unforgettable wedding reception at Stanmer House, our stunning Grade-I listed venue
A K IND OF
MAGIC
PHOTOGRAPHY BY KITEBOX
W&H_Iss8_Spring15_Weddings.indd 2 14/01/2015 15:48
TELL US ABOUT YOUR BACKGROUNDS Holly: I’m from Sidcup in Kent, where I lived with my mum Carolyn, dad Dave and sister Sarah until 2010, when I went to Cape Town in South Africa for seven months to do voluntary work for my church. I then went to Brighton University to study English Literature and Media.
Will: I’m originally from Milton Keynes in Buckinghamshire, but moved to Aberdeenshire in Scotland, where I grew up on a hobby farm with my dad Mike, mum Alison and two brothers, Tom and Ben. When I was 19, I went to Tajikistan for seven weeks to do English Teaching, then went to Brighton University to study Human Geography.
WHAT WAS YOUR FIRST ENCOUNTER LIKE?
Holly: We met at Church of Christ the King, which we began to attend when we moved to Brighton for university. We were at a pub after church on Will’s birthday; it was my first church service after moving to Brighton and I got roped into going to meet some people. However, Will doesn’t remember this (awkward!), so the second proper conversation we had (that he recalls!) was about a year later when we were again at the pub after church.
HOW DID WILL PROPOSE?
Holly: He initially told me he was taking me on a date to the Harry Potter Studios, which I was extremely excited about! I read all the books and watched all the movies in preparation, however on the day of our date, he revealed we were not going there after all, but instead he had planned a surprise day for me. I was quite upset and angry, but we went along anyway!
First, he took me to Winter Wonderland in Hyde Park, then for some Mexican food in Covent Garden, followed by the Heron Tower for Champagne on the roof terrace, where he proposed and revealed my final surprise, which was going to see Les Misérables at the theatre. It was an amazing proposal and I agreed to it on the condition that he take me to the Harry Potter Studios, which he did for my birthday!
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ANY FAVOURITE MEMORIES FROM THE BIG DAY?
Will: We got married on September 13 last year and just loved our wedding. We both had some really special times, which we will cherish forever, such as Holly’s car journey with her dad en route to the church and me being thrown in the air for our photos by my ushers and best men! There were about 300 guests at our ceremony, followed by 120 for our wedding breakfast at Stanmer House and about 230 for our evening reception, also at Stanmer. Every single person had a smile on their face and commented how uplifting and joyful all parts of the day were.
Holly: We and our guests were completely bowled over by the beauty of Stanmer House, all the decorations they had done for us, the delicious food and the outstanding details, such as the chandelier, the library bar and the fireplace. All the staff at Stanmer were just so helpful; they made us feel completely relaxed and really at home. We both look back on our
wedding day and can’t help but smile because everyone – our guests, the staff, the florist and the photographers – was just amazing. They all made the day both enjoyable and memorable for us and our families.
WHERE DID YOU GO ON YOUR HONEYMOON?
Holly: We decided that Will was going to organise it and keep it a surprise until we went to the airport. I loved doing it that way because it was something I just didn’t need to think about at all! He did a fantastic job and booked us 10 days in Tunisia. Sadly, our bags decided to fl y to Berlin instead, but we got them back eventually!
To find out more about our wedding services, phone 01273 680 400, visit www.stanmerhouse.co.uk or email [email protected]
Alternatively, keep up to date by liking us at www.facebook.com/StanmerHouse or following us on Twitter @StanmerHouse
SPRING 2015 - 59
liking us at
SUPPLIERSDress: Bell Amore (Bexleyheath), £900Cake: Our very good friend Rachel PickardCatering: Stanmer HousePhotography/videography: KiteboxMusic: KickBack CoversFlowers: Florian (Western Road, Hove)Suits: Moss BrosTransport: Bow Field Hire (Crawley, West Sussex)
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Established in 1986, Larkins Brewery was founded by the Dockcrty family, who bought the plant from the former Royal
Tunbridge V\fells Brewery. Since the move to Larkins Farm in 1987, the production of three regular brews
and Porter in the winter months has steadily increased. Larkins supplies
around 70 free houses wi thjn a radius of 20 miles.
Proud Supplier to Whiting & Hammond
Larkins Brewery, Hampkins Hill Road. Chiddingstone.
Eden bridge, Kent TN8 7BB
0 1892 870 328 IN'NW.facebook.com/LarkinsBrewery
With springtime upon us, we’re fortunate in Kent and Sussex to be surrounded by stunning countryside that offers the freshest produce in the UK.
We round up some of the finest growers, producers, retailers, wholesalers and suppliers to find out what nature’s larder has in store
The Constant Gardeners
I f there’s one thing you can say about Kent and Sussex (and you can say plenty), it’s that there’s no shortage of luscious greenery. Indeed, the abundance of seasonal fruits and vegetables available throughout the two counties has played no small part in earning the former its title of the ‘Garden of England’, while making the
latter one of the country’s most idyllic regions.Of course, agriculture and farming is big business around here, with a wealth of farms and smallholdings
rearing local meats and livestock, thereby reducing food miles for local pubs, shops and restaurants. Which is good news for gourmets around the region, who get to enjoy a high standard of food that can be traced back to just a matter of miles away.
So, in the spirit of all things home-grown, we’ve gathered some of the unsung heroes of our regional culinary scene to discover the natural fruits (and veg) available right on our doorstep.
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STONEPITTS FARMBased in Seal near Sevenoaks, Stonepitts sits at the foot of the North Downs, boasting spectacular views over the Vale of Holmsdale. The farm itself has been a household name since the 18OOs when it would send produce to London markets by horse-drawn transport. Today, the fruit and vegetable growing enterprise is one of the oldest pick-your-own soft fruit farms in the summer months, which also welcomes educational visits for local schools.www.stonepitts.com
CHERRY GARDENS FARMThis organic farm and farm shop can be found on the Kent and East Sussex border near the attractive village of Groombridge. Overlooking the Sussex Weald, the farm has a total of 33 acres and the shop sells home-grown produce, dairy products, meat, eggs and juices, plus organic dried goods, condiments and honey. It’s also a great pick-your-own destination throughout summer, with raspberries, blackcurrants and Victoria plums all coming into season.www.cherrygardensfarm.co.uk
DOWNINGBURY FARM Head to Pembury near Tunbridge Wells for some good, honest, fresh produce that’s sourced as locally as possible. The farm shop is a great place to stock up on fruit, vegetables, meat and fish, or why not spend a warm afternoon picking strawberries, raspberries and gooseberries? Whether you’re taking advantage of the Kentish produce or buying some deliciously fresh goodies to take home with you, this is local produce for local people.www.downingburyfarm.co.uk
PIPPINS FARM Here’s a well-established supplier of quality fruit, located near Tunbridge Wells in the High Weald. All the produce is grown onsite, with over 5O varieties of apples, pears, plums, cherries and more available. A traditional orchard produces older varieties of apples not often found in supermarkets, such as Lord Lambourne and Laxton Superb, while cider and apple juice is made using an assortment of hand selected options. A farm shop is also open between August and December each year.www.pippinsfarm.co.uk
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BIRDBROOK FARMThe Garden of England meets the Weald of Sussex at this 1O-acre smallholding in Wadhurst. On top of quality produce grown on the farm, you can take home some exotic and unusual meats, fantastic fish and seafood and vegetable boxes that can be tailored to your preferences. Rather than using fertilisers, they take advantage of the natural manure from their chickens, ducks and geese to grow seasonal vegetables that are 1OO% natural.www.birdbrookfarm.co.uk
T.G. FRUITSAs the largest wholesaler of quality fruits and vegetables in Sussex, T.G. Fruits is a family-run business based in Brighton that works closely with farmers and growers. With years of experience in sourcing the best quality ingredients and finest products, the Griffiths family work closely with a longstanding local network of growers, bringing their customers as close as possible to the source of the food they love.www.tgfruits.com
PK PRODUCEOver in Biddenden, Kent, PK Produce specialises in goods that have full product traceability and are from an approved supply source. With the ability to procure the best produce that Kent has to offer, they supply fresh fruit and veg, herbs, oils, juices and much more. In addition, they run an exchange box scheme to help reduce waste, offer advice on best buys and provide educational workshops for schools and colleges.www.pkproduce.com
PARK FARM SHOPOn the edge of the South Downs in Brighton, this farm shop grows and buys locally, while also sourcing further afield. The shop’s association with nearby farmers, growers and small scale producers makes for an outlet that sells a whole host of products, such as eggs, fruit and vegetables, plus meat, pies and firewood. A shopping experience here also benefits from an organic range of bread and dairy products.www.parkfarmshop.co.uk
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FOR MORE THAN 40 YEARS, THE CAMPAIGN FOR REAL ALE HAS BEEN A VOICE FOR CRAFT BEER DRINKERS EVERYWHERE, BRINGING THE TRADITIONAL TIPPLE
BACK TO THE MAINSTREAM AND ACTIVELY PROMOTING THE GREAT BRITISH PUB. WE FIND OUT HOW THIS NOBLE CAUSE IS MAKING A POSITIVE IMPACT
ON OUR NATIONAL CULTURE
Action
Lights,
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They say revolution can often start with the smallest of steps. Rather fittingly, for four men
with strong views on the quality of the beer they were drinking, the Campaign for Real Ale began with a meeting at the pub – specifically, the westernmost watering hole in Europe, along the Kerry coast.
Disillusioned by the substandard nature of the UK beer market in the late 1960s and early 1970s, the men in question – Michael Hardman, Graham Lees, Jim Makin and Bill Mellor – decided to take matters into their own hands, launching the Campaign for the Revitalisation of Ale on March 16 1971.
With a view to giving British beer drinkers better variety and choice at the bar, the movement quickly became the consumer’s champion by promoting real ale and pubs, with Messrs Hardman, Lees, Makin and Mellor appointing themselves as chairman, secretary, treasurer and events organiser respectively. And while the name was altered in 1973 to the now universally recognised Campaign for Real Ale (or CAMRA, as it’s more commonly known), its core aims remain the same to this day.
“CAMRA is committed to promoting a wide variety of real ales available in the UK, including historic styles such as porter, old ale, mild and barley wine, alongside more well-known styles such as bitter and golden ale,” explains Neil Walker, Press Manager at CAMRA. “Alongside supporting the Great British pub, one of the key ways that we promote real ale is at CAMRA beer festivals. There are hundreds of local festivals happening across the UK (CAMRA has over 210 branches) throughout the year and these are the perfect places to try real ale for the first time.”
Of course, we’ve all heard the term ‘real ale’, but many of us might still be none the wiser as to what it actually means. The name was coined by CAMRA itself in the early 1970s, making it easy for people to differentiate between the bland, processed beers being pushed by the big brewers of the day and the more old-fashioned options whose very existence was under threat.
“Real ale is a uniquely British way of serving beer and requires the acute knowledge of an experienced cellar man in order to be served at its best,” continues Neil. “What makes it so unique is that the beer undergoes a secondary fermentation in the pub cellar, where it’s matured and then served at its optimal condition.”
It’s this distinctiveness that has caused a resurgence in popularity for the drink, with real ales once again coming to the fore through beer festivals, tasting notes and a wider exposure around the world, thanks in no small part to the work of CAMRA.
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““
“If you want to run a successful pub, then offering good quality real ale is vital”
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“The beer market as a whole has been in decline over the last few years, but real ale is the one sector outperforming the rest,” says Neil. “This clearly shows that if you want to run a successful pub, then offering good quality real ale is vital.”
This is great news for drinkers in our part of the world, as CAMRA has branches in both West Kent and East Sussex, sharing our passion for revitalising the pub industry and ensuring the noble tradition of real ale lives on. Indeed, there are over 5,500 different styles of real ale (also known as ‘cask beers’, ‘cask-conditioned ales’ or ‘real beer’) now available across the UK, served either from old-style hand pumps or straight from the cask – a process often called ‘gravity dispense’.
Unlike lager, ale is brewed using the more traditional British method, with top-fermenting yeast and a shorter, more vigorous process carried out at higher temperatures, resulting in the unique tastes and aromas for which they’re renowned.
And it’s not just beer that’s coming into the limelight, as the production of real cider and perry is likewise an integral part of CAMRA’s ethos; they’ve even designated the month of October as National Cider Month on account of it being an active time for producers across Britain.
But the battle is far from over, as CAMRA continues to fi ght the good fi ght and launch new and exciting campaigns. In particular, pub heritage remains a key component of the cause, as they strive to preserve the beauty of old, historic buildings, while also keeping the communal spirit of both urban and rural pub culture alive.
“Getting involved with your local CAMRA branch and beer festival is a great way to promote real ale to the wider public,” Neil concludes. “It’s also vital that people support their local pubs, as it’s here that the majority of real ale is drunk – and with 31 pubs per week shutting across the UK, the danger of closure is a very real possibility.”
Not on their watch; with the help of CAMRA, there are around 50,000 pubs still going strong nationwide and the group has been described as the most successful consumer campaign in Europe. Today, it boasts over 160,000 members across the world – not bad for a quartet of passionate ale drinkers who once sat down together in their local to put the beer-drinking world to rights. But all great things must start somewhere, and there couldn’t be a better location than the Great British pub. Here’s to them.
FOOD HEROES
SPRING 2015 - 67
Whiting & Hammond supports responsible drinking. Visit www.drinkaware.co.uk for the facts about alcohol.
To become a member of CAMRA, head to www.camra.org.uk/join
Campaign for Real Ale230 Hatfi eld Road, St Albans, Herts AL1 4LW01727 867 201www.camra.org.uk
CAMRA members have chosen four main campaigns to concentrate on over the next year to 18 months:
• Stopping tax killing beer and pubs
• Securing an effective government
support package for pubs
• Encouraging more people to try a
range of real ales, ciders and perries
• Raising the profi le of pub-going and
increasing the number of people
using pubs regularly
People’s Choice
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SPRING 2015 - 69
TO MARKET, TO MARKETHere’s where we profile the best farmers’ markets in Kent and Sussex. This time we hear from the award-winning stalls of Shipbourne, which has made a local, regional and national name for itself.
Market Manager Bob Taylor talks about the produce on offer and the big names it’s attracted
FARMERS’ MARKETS
TELL US ABOUT YOUR MARKET’S BACKGROUNDIn 1285, Edward I granted the village of Shipbourne permission to hold a weekly market. On May 22 2OO3, with the help of a grant from Rural Revival, it was re-inaugurated by the Parochial Church Council to be held at St Giles’ Church – the second church in the country to hold such a market. The key objective is to provide a focus for the community and a low-cost outlet for small, local producers. It’s run entirely by volunteers for the benefit of the local community. The Church makes no money from the market and any surplus made is donated to agricultural charities.
HOW DO YOU MAKE IT UNIQUE FOR CUSTOMERS?We offer not only a completely different shopping experience, but an enjoyable one as well. It’s set in a location with beautiful views over the countryside and shopping takes place both inside and outside St Giles’ Church. Customers can actually talk to the producers and much of the produce is simply not available at supermarkets. We aim to provide our customers with a one-stop quality food shop with the accent on ‘value for money’.
TALK US THROUGH THE PRODUCTS ON OFFERThere are on average 18 stallholders selling a variety of food. Primary producers sell all cuts of meat and game, wet and smoked fish, seasonal vegetables, soft and hard fruits, nuts, honey and cheeses. Secondary producers – which turn primary products into produce – sell breads, cakes, quiches, pies, chocolates, pestos, sauces, soups, jams and chutneys.
HAVE THERE BEEN MANY STANDOUT MOMENTS?Because of its wonderful location, combined with the amazing array of produce, Shipbourne Farmers’ Market has won many awards. We were runners-up on BBC4’s Food & Farming programme for the Best Farmers’ Market in the country. We have won the ‘Best in Kent’ Farmers’ Market run by Taste of Kent four times and very recently won Kent Life’s Best Farmers’ Market.This in turn has attracted TV production teams. We’ve been featured in Our Food, a series about local foods hosted by Giles Coren. Gloria Hunniford used the market as a backdrop to Rip Off Food as the antithesis to supermarket shopping. We’ve welcomed ‘our local lad made good’, Michel Roux Jr, who in 2O13 cooked 17O people a meal using only ingredients from the farmers’ market. He also came back to open Farmers’ Market Month in June last year.
DO YOU PLACE A BIG EMPHASIS ON LOCAL PRODUCE AND INGREDIENTS?As a farmers’ market, our producers come from within a 3O-mile radius. Any exceptions are defined as ‘guest stalls’.
WHAT DOES THE FUTURE HOLD FOR THE MARKET?We would like to attract more people, but Thursday mornings constrain customers to the retired and young mothers. To expand our client base, we are investigating the economics of providing a ‘click and collect’ approach, whereby customers can purchase online and then pick up their orders at a suitable social location e.g. pub, restaurant, school etc.Shipbourne Farmers’ Market is held every Thursday from 9am to 11am.
St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PFO1732 833 976
www.kfma.org.uk/ShipbournePhotography by Kim Brett
Bob Taylor
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presents ...
THE GASTRO GOURMET BUCKET LIST
'We've all got those dream experiences we'd \ove to try at some point in our lives. When it comes to food and dr\n\<.,
you might need an entirely separate inventory. as there are countless dishes to make and journeys to take 'oefore yo\J o\e.
Here, we present 10 of our favourites for yo'V to tr'-]
• EAT AT A MICHELIN-STARRED RESTAURANT
The Michelin Guide has long been the Holy Grail of foodie accolades and the leading platform for world-class chefs to showcase their talent – and for good reason. From the quality of ingredients used to the skill in preparation and combination of flavours, Michelin stars reflect ‘what’s on the plate and only what’s on the plate’; dishes can be expensive, but signify a level of quality rarely found anywhere else. • GO ON A FOOD HOLIDAY
With so many gourmet trips available nowadays, you’ll want to book your ticket ASAP if you’ve got a passion for tasty travel. They say seeing the world broadens your horizons, and the same can certainly be said for the food you eat – by going on an intrepid culinary trip, you’ll get to taste a range of exciting new flavours, meet fellow foodies and sample authentic delights against their native backdrops. • HOST A DINNER PARTY
It might sound daunting, but inviting friends over for an extravagant soirée is a great way to test your timing in the kitchen, boosting your confidence and adding a new dimension to your cooking repertoire. It’s a delicate balance of great food, service and conversation, from selecting the perfect music to dressing the table with your finest silverware. With a little practice, you’re bound to become the host(ess) with the most(est). • PERFECT A SIGNATURE DISH
In an age of MasterChefs and Great British Bake Offs, there’s never been a better time to learn how to nail that trademark meal. Try going on a cookery course with friends or teaching yourself from your mum’s favourite dog-eared hardback. A little confidence goes a long way too; if you’re willing to experiment with different flavour and colour combinations, you’ll be well on your way to creating a show-stopping masterpiece.
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BUCKET LIST
• GO FORAGING
Be it mushrooms or truffles, this rural tradition is a great way of learning about food and its environment, as well as being a potentially lucrative endeavour; indeed, truffles in particular can go for hundreds, if not thousands of pounds, making for a worthwhile investment opportunity. You’ll need to know your stuff, though – some fungi can be very poisonous, so make sure you go on a course on how to tell the difference. • SHOP AT A STREET FOOD MARKET
Doing the weekly Sainsbury’s run can be a laborious task, but picking up your groceries at a market is an entirely different kettle of fish. It could be the hustle and bustle of London’s Borough Market or the communal atmosphere of more regional stalls, but splashing out on the colourful array of delectable foods on display will provide a wider, fresher range of local produce and delicious artisan goods. • GROW YOUR OWN
There are numerous benefits to starting an allotment. In addition to the social benefits of meeting likeminded growers, it’s the perfect excuse to get some fresh air and exercise, raising your serotonin levels and contributing to your general happiness and wellbeing. The variety of food available can often be far greater than that found at the supermarket and you’ll even make a dent in food miles by reducing your overall carbon footprint.
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Come to our next Open Day on March 7th and I Oth from I Oam - 12 noon.
For details go to www.combebank.co.uk or call us on 0 1959 567166
We are an independent school for boys and girls aged 3 - I 8
BUCKET LIST
• MAKE OR CATCH YOUR OWN FOOD
Whether you’re a passionate vegetarian or a keen carnivore, making or catching what you eat will add another dimension to your food appreciation. You could try baking your own bread, going fishing or shooting, brewing your own beer or making your own wine – whatever it is, there’s nothing quite like savouring flavours you’ve created with your own two hands and creating a fresh, nutritional diet that’s entirely your own. • GO WINE TASTING
Far from a snooty or pompous pastime, wine tasting is open to all, allowing you to really appreciate the subtle flavours and complexities of the taste, while brushing up on how to tell your Merlots from your Malbecs. You can do it here in the UK or embark on an international wine trail, where you’ll get the chance to soak up the exotic cultures of the world’s most captivating regions and vineyards. • TRY A NEW DISH A DAY
Everyone has a food they wouldn’t dream of trying (red-hot chillies, slimy shellfish or leftover offal, for instance), but broadening your horizons is key to any foodie’s gourmet journey. If you’re feeling brave, make a list of foods you’ve never tasted before and try a new one each day for a week or a month. You never know – your taste buds might surprise you with a new favourite dish.
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IN SEARCH OF PERFECTION
Executive Chef James Palmer-Rosser reveals the secrets behind one of our most popular dishes,
along with a recipe for you to try at home. This time we hear about the beer battered fish and chips
and how we ensure it remains as sustainable as possible ‘from the boat to your plate’
76 - SPRING 2015
All the cod used for our fish and chips is caught in the cold, clear waters of the North Atlantic off
the North Norwegian coast. You can eat this guilt-free as the fishery is in fantastic condition and stocks are as high as they have ever been, due to the strict fishing controls the fishermen pursue in that area. In fact, the fishery has been certified by the Marine Stewardship Council, which ensures that the fish is obtained from a sustainable source.
The vessels we use are further certified through FASFA (the Frozen at Sea Fillets Association), which makes sure that all members adhere to vigorous restrictions and controls, meaning we know when and where the fish was caught – we have full traceability from the boat to your plate.
We are currently using fish from the Andenesfisk, a brand new trawler launched last year at a cost of over £27million. It’s the first carbon neutral vessel to fish cod in the world and practises the most environmentally friendly fishing systems, as they obviously want to protect their investment. On board, it resembles more of a cruise ship than a fishing vessel, as the crew live in the lap of luxury in the few hours they have off during heavy fishing.
The owners are very proud of their achievements and love coming to the UK to sample their fish, which is coated in crispy batter and served with light, fluffy chips. Once they’re picked up at Gatwick, the first stop is always one of our pubs for a delicious meal.
The potatoes we use are the very best that money can buy and are prepared onsite by hand, while the beer batter is made fresh every day using the ale from the taps in our pubs. The tartar sauce is also made in house with our own homemade mayonnaise. INGREDIENTS2OOg self-raising flour15g fresh yeast2OOml beer2OOml soda water1 splash vinegar4-6 cod filletsSalt and pepper1-1.8kg Maris Piper potatoes
DIRECTIONS FOR THE BATTER• Sieve the flour into a large mixing bowl and, using a whisk, make a well in the middle• Dissolve the yeast in the beer and add the soda water and the vinegar
• Slowly add the beer mixture to the centre of the flour, continually whisking until all the flour and the beer has been whisked in
• Don’t worry if there are some lumps, as these burst when cooking, giving you a light, crunchy batter, which will serve about four to six good-sized pieces of fish FOR THE COD
• Pin bone the cod with some fish tweezers to ensure that you have taken all the bones from the centre line and belly of the cod fillets
• Season the cod with salt and pepper and lightly cover with flour, tapping off any excess. You can use rice flour if you prefer
• Dip the seasoned cod into your batter mix and carefully place into a deep fat fryer, making sure to safely move it away from you rather than towards. Cook at 18O°C for eight to 1O minutes, or until the batter is golden-brown (we use rapeseed oil)
• Once it’s done, carefully lift out and place onto either a cooling rack or a clean cloth to drain off any excess oil FOR THE CHIPS
• Depending on how many you intend to serve, 25O to 3OO grams of potatoes per person is usually enough
• Wash and peel the potatoes and cut into 2cm chips. Bring to the boil in well-seasoned water and, once it has come up to a light boil, carefully lift out the chips and place flat on a tray to cool (this can be done hours before needed, if not the day before)
• When required, gently run a fork along the chips on all sides – this will help them become crispy. Blanch in the fryer at 15O°C until the potato is cooked and again place flat on a tray to cool
• Add the chips back to the fryer and cook until golden-brown and crispy. Shake off any oil and season with sea salt
Serve with mushy peas, tartar sauce and, of course, a wedge of lemon. ENJOY!
Photography by Sean Aidan/Kenneth Enstad
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OUR FOOD
BEER BATTERED FISH AND CHIPS
SERVES 4-6
PREPARATION TIME: 3 hours (to allow for cooling) COOKING TIME: 1O minutes
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SPRING 2015 - 79
SOCIAL
NIGHT TO REMEMBERPHOTOGRAPHY BY PAUL FLETCHER
Whiting & Hammond was invited to the Beautiful South Tourism Awards at Brighton’s Grand Hotel, where two of our pubs were nominated in prestigious categories. The Farm @ Friday Street was awarded second place for Tourism Pub of the Year, while The Mark Cross Inn was ‘Highly Commended’
in the Flavour of the South East category. Established over 2O years ago, the awards help drive ambition and raise standards throughout the region, rewarding excellence, quality, innovation and customer service.
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MEMORABLE MASQUERADE
80 - SPRING 2015
The staff at Stanmer House always like to give their guests the opportunity to get dressed up, and their masquerade ball was no exception. The venue was transformed with gold and turquoise draping, peacock feathers and mood lighting, setting the scene for an indulgent evening. It was a night of delicious
food, exhilarating entertainment and all-round good fun. Once guests had finished their five-course dinner, they were getting shots done in the photo booth, frequenting the bar and dancing the night away. A great night for all!
PHOTOGRAPHY BY CARL O’CONNELL
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SOCIAL
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82 - SPRING 2015
FOR ALMOST FOUR DECADES, SPECIALIST COOKWARE STORE TREVOR MOTTRAM IN TUNBRIDGE WELLS HAS BEEN PROVIDING CUSTOMERS WITH TOP-END KITCHEN EQUIPMENT. AS THEIR 4O-YEAR ANNIVERSARY APPROACHES AT THE
END OF 2O15, WE HEAR HOW IT HAS BECOME THE GO-TO OUTLET OF CULINARY QUALITY FOR LOCAL FOODIES
The Cook Shop on the ‘Tiles
ADVERTORIAL
It was on December 7 1975 that Trevor Mottram opened the doors of his iconic cook shop for the first time at 35-37 The Pantiles in Tunbridge Wells. The inspiration for the shop was Elizabeth David,
whose cookery books and cook shop in Covent Garden led the way into a whole new era for the domestic kitchen.
The original unit occupied less than 6OO sq ft, but as sales and demand grew, when The Pantiles underwent significant refurbishment in the early 199Os, Mottram took over 33 The Pantiles to yield around 1,OOO sq ft of sales area.
Trevor sold the business in early 2OOO to his niece, Sarah, and her husband, Alan Wood. Sarah, a recruitment consultant who grew up in a restaurant environment, joined the business in September 1998 to make sure it felt right. Alan, a Chartered Accountant and a Divisional Finance Director for a number of well-known companies, came on board at purchase.
The next big expansion took place in early summer 2OO2, when the premises next door at 39-41 was opened with a major emphasis on the
dining room and on small electrical appliances. The retail floor space more than doubled.
Throughout these changes, the key was to stay loyal to the foundations of the business and to uphold a very traditional cooking ethic, while also providing the benefit of advances in cooking mediums and technologies by offering good quality cookware for every eventuality.
The product offering continues to be expansive. ‘If you can’t get it here, it probably doesn’t exist’ is a regular comment. With highly trained and motivated staff, it is a joy to behold. Who else stocks a sea urchin opener, a range of different oyster knives, a Bot de Gigot, French chocolate pots and a turbotiere, alongside over 2O ranges of kitchen knives?
If you set your stall out as this business has, you have to have everything and at every retail level – madeleine tins from eight suppliers and tart rings on display long before Raymond Blanc used them on television – and also a bespoke manufacturing service to hand for some items made especially to customers’ requests. ‘Good, better, best and a few more beyond’ is the motto.
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The owners and staff all take a great deal of pride in the business, and their technical knowledge of product and cooking mediums is as good as any in the country.
Independent retailing is about going the extra mile, and they certainly do. Sometimes it must feel more like running a marathon, but the customer appreciation when they have been looking for something for years is well worth it. Equally, retailing is a two-way street - good retailers with good suppliers - and this business believes that they have enviable relationships with most suppliers and their reps and agents.
The business has also been recognised by its peers as one of the best in the UK. At the Excellence in Housewares awards, sponsored by Progressive Housewares magazine and The Cookshop and Housewares Association, it has been short listed for the CHA Independent Retailer of the Year award in 11 of the last 14 years (winning that coveted title in 2O14) and has won the award for Excellence in Retail Initiative – Independent in 2OO3 and 2O1O. At the awards ceremony, Trevor Mottram won Britain’s Best Cookshop, sponsored by Housewares magazine, on fi rst time of entering in 2O1O and has been shortlisted for the same award in 2O15.
Trevor Mottram Ltd33-41 The Pantiles, Tunbridge Wells, Kent TN2 5TEO1892 538 [email protected]
Cookshop and Housewares Association Independent Retailer of the Year
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W e’ve all been there – sitting around the table at a fabulous dinner party,
listening to our well-informed companions waxing lyrical on the bottle of red or white at hand, spouting so much jargon about ‘oaky tastes’ and ‘full-bodied’ fl avours that they might as well be speaking another language.
If you often fi nd yourself befuddled by the intimidating and complex nature of wine tasting, you’re in luck, as we’ve put together a beginner’s guide that will help you hold your own the next time you’re invited to a sophisticated soirée. From the basic types and styles through to some more specifi c grapes, regions and food pairings, you’ll be well-equipped in no time to wow your guests with just a little practice
TYPES OF WINERED – still wine made with black grapes, which can range in colour from the intense violet of young wines to the brown of older varieties. The juice from most black grapes is actually greenish-white; it’s the skin of the grape that makes it red in colour.WHITE – still wine made with green or black grapes. Traditionally enjoyed as an aperitif, a dessert wine or a refreshing drink between meals, it’s lighter in style and taste than red wine, making it ideal for spring and summer.ROSÉ – still wine made with skinless black grapes or a blend of red and white wine, although this is widely discouraged in many wine regions throughout the world. It can be still, semi-sparkling or sparkling and is pink in colour, ranging from a pale ‘onion’-skin orange to near-purple.SPARKLING – red, white or rosé wines that are exposed to signifi cant levels of
carbon dioxide to create bubbles. The most well-known examples include Champagne from France, Prosecco from Italy and Cava from Spain. Specifi cally, Champagne, not to be confused with other sparkling wines, is only referred to as such if it is from the French Champagne region.FORTIFIED – style of winemaking involving adding spirits (usually brandy) to wine. The process was originally introduced for preservation, but continues to be used due to the distinctive flavours that are added. Typically a dessert wine, it includes after-dinner favourites such as port, sherry and vermouth.
LEVELS OF SWEETNESSDRY – produced when all the grape sugars are fermented into alcoholSEMI-SWEET – also known as ‘off dry’ and leaves some sugars in the wine to complement acidity and/or aromaticsSWEET – leaves a lot of sugars unfermented in the wine and is usually lower in alcohol content
GRAPES AND WINE REGIONSRED WINESSHIRAZ - Commonly found in California, Australia and France’s Rhone Valley, this hearty, spicy red features aromas and fl avours of wild black fruit (such as blackcurrant) with overtones of black pepper spice and roasting meat. It goes well with lots of rich meat dishes, including steak, beef, wild game and stews.MERLOT - Here’s a soft introductory wine that’s easy to drink and enjoyable with
THE
So many people enjoy the mixture of rich and subtle flavours
found in a prized bottle of vino, but how much do most of us
really know about the acclaimed tipple? Here, we present some
simple facts and handy hints that will help you navigate your
way through the wonderful world of wine
GUIDE TO… WINE
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practically any food, making it ideal for new red wine drinkers. Prominent in Bordeaux, it’s also grown in Italy, Romania, Washington State, California, Australia and Chile, with typical scents that include black cherry, plums and herbal fl avours.CABERNET SAUVIGNON - Often considered one of the world’s best grape varieties, cabernet sauvignon is frequently blended with cabernet franc and merlot and best served with red meat. It’s one of France’s Médoc wines and among the fi nest in Australia, California and Chile, with rich currant fl avours and bell pepper notes.MALBEC - This well-coloured, easy-drinking option originates from Bordeaux, but is also available in Argentina, Chile, Australia and California. Its fl avours of plums, berries and spice vary depending on where it’s grown, while food pairings include meat-based meals and foie gras. The Argentinian variety suits Mexican, Cajun and Indian dishes.PINOT NOIR - Look no further for a delicate, fresh wine that’s well-suited to grilled salmon, chicken, lamb and Japanese dishes. It produces wines in Burgundy, Austria, California, Oregon and New Zealand, with fruity aromas of cherry, strawberry and plumb often accompanied by notes of tealeaf, damp earth or worn leather.
WHITE WINESCHARDONNAY - Whether sparkling or still, chardonnay is a great choice for fi sh and chicken dishes, its voluptuous taste offering rich citrus fl avours. It comes from and is the principal white wine of Burgundy, but its versatility means it can be grown in most winemaking areas under a variety of conditions.SAUVIGNON BLANC - If you like seafood, poultry and salads, this wine is for you. Sauvignon blanc is grown in Bordeaux and blended with the Sémillon grape, its herbal character displaying hints of bell pepper or freshly mown grass. Flavours range from apples, pears and gooseberries to melon, mango and blackcurrant.PINOT GRIGIO - For a crisp, dry wine with aromatic, fruity fl avours, pinot grigio is planted extensively in the Venezia and Alto Adige regions of Italy, as well as the western coastal regions of the USA. In particular, the Alsatian variety is great for drinking with spicy Thai or Chinese cuisine.RIESLING - The classic German grape of the Rhine and Mosel is grown in all wine regions and usually made slightly sweet, with steely acidity and aromas of fresh apples. With its fresh taste, fi sh, chicken and pork dishes should be on the menu with this one, specifi cally tuna and salmon.
WE DEMYSTIFY SOME HELPFUL BUZZWORDS
TO ADD TO YOUR VITICULTURAL VOCABULARY
JARGON BUSTER
BREATHING – the interaction between air and wine after a wine has been openedCRU – a French term meaning ‘growth’, referring to a vineyard or valleyCUVÉE – French term meaning ‘vat’ or ‘tank’, often seen on wine labels to denote a specifi c blend or batchMID PALATE – the balance of weight, acidity and fruit fl avours of a wine while still in the taster’s mouth before swallowingMOUSSE – the sparkling effervescence of a wineNOSE – the aroma or bouquet of a wineTERROIR – characteristics of a wine that come from its geography, geology and climateVINTAGE – a wine made from grapes that were grown or harvested in a single specified yearVARIETAL – wines made from a single grape variety
SPRING 2015SPRING 2015 - - 8585
include meat-based meals and foie gras. The Argentinian variety suits Mexican, Cajun
- Look no further for a delicate, fresh wine that’s well-suited to grilled salmon, chicken, lamb and Japanese dishes. It produces wines in Burgundy, Austria, California, Oregon and New Zealand, with fruity aromas of cherry, strawberry and plumb often accompanied by notes of tealeaf, damp earth or worn leather.
Adige regions of Italy, as well as the western coastal regions of the USA. In particular, the Alsatian variety is great for drinking with spicy Thai or Chinese cuisine.RIESLING - The classic German grape of the Rhine and Mosel is grown in all wine regions and usually made slightly sweet, with steely acidity and aromas of fresh apples. With its fresh taste, fi sh, chicken and pork dishes should be on the menu with this one, specifi cally tuna and salmon.
WE DEMYSTIFY SOME HELPFUL BUZZWORDS WE DEMYSTIFY SOME HELPFUL BUZZWORDS
TO ADD TO YOUR VITICULTURAL VOCABULARYTO ADD TO YOUR VITICULTURAL VOCABULARY
JARGON BUSTER
– the interaction between air and wine after a wine
– a French term meaning ‘growth’, referring to a vineyard or valley – French term meaning ‘vat’ or ‘tank’, often seen on wine
labels to denote a specifi c blend or batch – the balance of weight, acidity and fruit fl avours
of a wine while still in the taster’s mouth before swallowing– the sparkling effervescence of a wine
– the aroma or bouquet of a wine– characteristics of a wine that come from its
geography, geology and climate – a wine made from grapes that were grown or
harvested in a single specified year – wines made from a single grape variety
GUIDE TO… WINE
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PENSHURST FINE FOODS LTD
From dairy products, to dry stores and fresh bread, to the weird and wonderfu l,
we've been supplying Whiting & Hammond and many other great venues for
over 20 years by sourcing only the best produce and specialist ingredients
from local farms and producers
-
FOOD & DRINK APPS
APPY EATERSHROVE TUESDAY AND EASTER ARE AMONG THE MOST INDULGENT TIMES OF THE YEAR, WHEN WE ALLOW OURSELVES TO GIVE THE DIET A BREAK AND ENJOY SOME TRULY TANTALISING RECIPES. HERE’S OUR TAKE ON FIVE OF THE BEST APPS THAT WILL HELP CREATE SOME SUGARY TREATS FOR THOSE SWEET MONTHS AHEAD
SPRING 2015 - 87
FREE
Chocolate Recipes
- By App Cookies
Searching for
the perfect
collection
of chocolate
ideas? Then
look no further
than this
wonderful roundup of recipes that
are tasty and a breeze to prepare.
There are more than 2,000 dishes
to create, from ice cream, brownies
and mousses to cheesecakes, pies
and tarts. They all come with easy
to follow instructions that will
make for decadent masterpieces
at any occasion, whether it’s
children’s parties, dinner dos or
seasonal events.
Searching for
the perfect
collection
of chocolate
ideas? Then
look no further
than this
wonderful roundup of recipes that
are tasty and a breeze to prepare.
There are more than 2,000 dishes
to create, from ice cream, brownies
and mousses to cheesecakes, pies
and tarts. They all come with easy
to follow instructions that will
make for decadent masterpieces
at any occasion, whether it’s
children’s parties, dinner dos or
Pancake Recipes - By Moving Treehouse
If you’re hoping
to make faultless
pancakes when
Shrove Tuesday rolls
around on February
17, this tempting
guide has over 230
recipes to sink your teeth into, be it for
breakfast, lunch or dinner. It’s easy to
follow and comes with gorgeous images
and an assortment of sweet and savoury
fl avours, so whatever you’re in the mood
for, you’ll be able to get yours light and
fl uffy every time.
FREE
Milkshake Maker - By Fat Free Apps
Get creative by making
your very own milkshakes
in this colourful game
that’s loads of fun for all
ages. Milkshake Maker
allows you to blend your
favourite ingredients
together and pick your preferred destination
to enjoy that freshly made drink. There are
plenty of fl avours to choose from, including
strawberry, chocolate, banana and pineapple,
as well as a wealth of beautiful backdrops
against which to savour the taste.
FREE
Get creative by making
your very own milkshakes
in this colourful game
that’s loads of fun for all
ages. Milkshake Maker
allows you to blend your
favourite ingredients
together and pick your preferred destination
to enjoy that freshly made drink. There are
plenty of fl avours to choose from, including
strawberry, chocolate, banana and pineapple,
FREE
Just Cake - By iCustom Ltd
Feast your eyes on a delicious range of fl exible cake recipes, including
icings, fi llings and decorations. Discover some clever tips and techniques
through the ‘Chef’s Notes’ function, where you’ll be able to improve your
time management skills, while experimenting with your creativity in the
kitchen. There’s a variety of different styles and fl avours to choose from
with a unique visual approach, so you’ll be baking mad before you know it.
FREE
80+ Delicious Cupcake Recipes HD
- By Social Mason LLC
No matter
your age,
you can
amaze and
impress
your friends
and family
by whipping up a batch of show
stopping cupcakes with the help
of this appetising app. A total of
87 recipes will make easy work
of a host of exciting fl avours,
including classics like Peanut
Butter and Red Velvet, as well as
equally irresistible options like
Caramel Mudcake, Cinnamon
Mocha and Hazelnut Truffl e.
W&H_Iss8_Spring15_Apps.indd 3 14/01/2015 16:52
GADGETS
EVERYONE’S PARTIAL TO A SUGARY SNACK EVERY NOW AND THEN, PARTICULARLY WHEN SHROVE TUESDAY AND EASTER SUNDAY ROLL AROUND IN SPRINGTIME. TO CELEBRATE THE ARRIVAL OF THE SWEETEST OF PUBLIC HOLIDAYS, HERE’S OUR TAKE ON FIVE OF THE BEST
APPLIANCES FOR WHIPPING UP SOME TRULY DECADENT CONFECTIONS
GOURMET GADGETS & GIZMOS
88 - SPRING 2015
CERAMIC
FONDUE SET£35 from www.johnlewis.com
Regardless of your age, there can be no better way to round off a dinner party than with a fun and fabulous fondue kit; in addition to being a stylish addition to your dining table, it’s the perfect excuse to indulge your sweet tooth. This sleek option from John Lewis is dishwasher safe, featuring a ceramic bowl and a stainless steel pot, base and splatter lid, along with six colour-coded forks that are ideal for either chocolate or cheese. It’s sure to provide hours of delicious entertainment for all your chocoholic friends and family.
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SPRING 2015 - 89
CUISINART GELATO AND ICE CREAM PROFESSIONAL
£250 from www.hoopersstores.com
Who doesn’t love a bowl or cone of ice cream on a warm afternoon? With Cuisinart, you can make your very own ice cream or gelato in as little as 4O minutes. With the help of a
professional compressor system, there’s no need to pre-freeze the bowl, while two specially designed paddles achieve the
perfect consistency for your choice of frozen dessert. Up to one and a half litres can be made at once and the machine will keep
your ice cream cool for 1O minutes after the cycle has ended.
BREVILLE BLACK CRÊPE MAKER£20 from www.debenhams.com
Whether you like your pancakes with sugar and lemon or chocolate and banana, make the most of Shrove Tuesday on February 17 with this attractive black pancake cooker. Simple
controls and an easy-to-clean, non-stick surface will make light work in the kitchen, so you can create sweet or savoury options in no time at all. Maintain control of your batter with a unique crêpe
‘T Stick’ spreading tool, or enjoy blinis, omelettes and more thanks to a variable temperature with five settings. Pancake Day or not,
making these appetising treats couldn’t be easier.
GOURMET GADGETRY CANDYFLOSS MAKER
£29.99 from www.lakeland.co.uk
For that nostalgic taste of cotton candy, you won’t need to go to your nearest fair or carnival – with this simple machine,
you can enjoy a miniature version of the real thing from the comfort of your own home! Candyfl oss is fun to make and a real treat for the kids as well, particularly when you add
your choice of fl avourings and colourings. All it takes is a teaspoonful of sugar and a little heat and you’ll be well on your way to embarking on a light and fluffy
trip down memory lane.
RETRO KETTLE POPCORN MAKER
£59.99 from www.andrewjamesworldwide.com
Step back in time for your movie night snacks with this charming throwback design. Perfect for evenings in with friends, it can produce up to one gallon of popcorn per batch, meaning you won’t have to get
up to make more halfway through the fi lm. You’ll be able to watch your corn pop under the cosy glow of an interior light, while the
3OOW motor allows the stainless steel kettle to heat up quickly. Plus, a built-in stirring system ensures the popcorn is evenly cooked, so it
will be to your liking every time.
W&H_Iss8_Spring15_Gadgets.indd 3 15/01/2015 09:32
WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS
CUSTOMER REVIEWS
YOUR
FEEDBACK
THANK YOU TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS. DON’T FORGET TO FOLLOW US ON TWITTER @WHITING_HAMMOND OR LIKE US ON
FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND
90 - SPRING 2015
@thechaserinnwww.facebook.com/TheChaserInn
THE CHASER INNShipbourne, Kent
“Big shout out to @thechaserinn for lunch today. Let me list the beauties – garlic bread, mixed roast, a lush Argentinian red. I love you!”Lynne Rees @hungrywriting, Twitter
“Have visited on a number of occasions, we seem to keep going back. Food, service, beer are very good, nothing is too much for the staff, very polite. Looking forward to our next visit. Well done.”Grant W, Trip Advisor
THE LITTLE BROWN JUGTHE LITTLE BROWN JUGTHE LITTLE BROWN JUGChiddingstone Causeway, Kent
THE MARK CROSS INN Mark Cross, East Sussex
THE FARM @ FRIDAY STEastbourne, East Sussex
“@LittleBrownJug1 just had lovely Sunday lunch thank you”Maggie k @Maggiespursfan, Twitter
“We regularly eat at the LBJ and the Chaser, which are in the Whiting & Hammond group. The food is always fi lling and consistently good. I noticed that they have started to serve breakfast at weekends. I am sure they will be as good as lunch and dinner.”732kent2, Trip Advisor
“Great night out with the family celebrating Mum’s 60th birthday @TheMarkCross great food, great service!!”Steven Shipley @ShippersGolf, Twitter
“We have eaten at the mark cross on several occasions and it never lets us down. The service from Kiran was faultless as always. The food was beautiful and the atmosphere lovely.”RichardWinter89, Trip Advisor
“@farmfridayst scrumptious dinner off the Great British Food menu yum yum thank you”Abbie Bowles @abhippo64, Twitter
“Had a full English breakfast lovely and all fresh produce. Sausages delicious and nice eggs. Service excellent as always”Jayne0511, Trip Advisor
@LittleBrownJug1www.facebook.com/littlebrown.jug.52
@TheMarkCrosswww.facebook.com/TheMarkCross
@farmfridaystwww.facebook.com/farm.fridaystreet
FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND
W&H_Iss8_Spring15_YourFeedback.indd 2 15/01/2015 09:35
SPRING 2015 - 91
THE CRICKETERS INNMeopham, Kent
THE KINGS HEADSevenoaks, Kent
STANMER HOUSEBrighton, East Sussex
STANMER HOUSEBrighton, East Sussex
While we always love to hear the positive things our customers have to say, we never stop striving to make our food and service even better. Here are some of your suggestions on how to make the W&H experience one you’ll never forget
FOOD FOR THOUGHT
The Little Brown Jug“I love this business so a 4* I feel is deserved. However today was not its best day. Tyson the manager is a great guy and when multiple staff call in sick on the same day even he can’t work a miracle. Sundays are busy so service is sometimes rushed. My family enjoyed the food but it lacked a personal touch and service to boot. We usually come on a Sunday evening and it’s fairly quiet so suits us. It’s a busy pub and sometimes falls down if the staff aren’t on their game. On the whole it’s a lovely place to dine, we will come back.”
Alex K, Trip Advisor
The Farm @ Friday Street“Popped in here for lunch after a visit to a local farm shop. Quite dark inside even on a sunny afternoon, and had a musty smell which wasn’t very pleasant. Having said that we both had ciabatta with roasted veg and goat’s cheese which was lovely, although we are not fond of eating on wooden boards from the hygienic point of view! Good menu, slightly over-priced but would need to try other options to make a fair decision on that point”
Karen A, Trip Advisor
The Cricketers Inn“Eaten a few times food always decent quality, service usually good. Prices pretty fair and you get good portions. Varied menu that changes every so often but always contains enough choices. Try to avoid the ‘covered’ section as this can be cold in winter.”Mike B, Trip Advisor
While we always love to hear the positive things our customers have to say, we
“@noj373 @StanmerHouse love this place. Top class burger there yesterday”Sammy 373 @DickinsonSamya, Twitter
“I have taken my family to Stanmer House a few times and every time has been a fantastic experience. The food is always delicious and the staff are so friendly and helpful, we can relax and enjoy the great atmosphere that Stanmer has to offer.”KCod, Trip Advisor
“Lunch today, amazing food, lovely staff & beautiful garden. My new local – good bye bullfi nch!!”Lilly Tilbury, Facebook
“Very welcoming, great food, large garden for families. Great for entertaining outside in their pods at an extra cost. But worth every penny.”Kim C, Trip Advisor
“Been to the Cricketers inn many times. Great food but more importantly they are very much on the ball. You don’t get that in pub/restaurants nowadays!”Kismet Hizli, Facebook
“Went to the pub and had the fi shcake with hollandaise sauce it was fab, the ham with duck eggs and chunky chips was great too. Generous portions, good service place was packed I’m not surprised. Defi nitely go back.”Kaz277, Trip Advisor
@StanmerHousewww.facebook.com/StanmerHouse
@Kings_Head_BGwww.facebook.com/kingsheadbg
@Cricketers_Innwww.facebook.com/cricketers.inn
W&H_Iss8_Spring15_YourFeedback.indd 3 15/01/2015 09:37
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SPRING 2015 - 93
WIN SOME BEER FESTIVAL GOODIES!
IT’S TIME TO RAISE A GLASS TO ANOTHER ROUND OF FANTASTIC W&H BEER AND MUSIC FESTIVALS – AND TO CELEBRATE, WE’VE GOT A TERRIFIC PRIZE LINED UP FOR ONE LUCKY READER!
The winner of our competition will get to enjoy a complimentary hog roast and up to four pints of beer or cider when they attend a festival of their choice at any of our seven award-winning pubs throughout the year!
To be in with a chance of winning, all you have to do is email your name, address and phone number to offi [email protected] and you’ll be automatically entered into the prize draw. Alternatively, send your details to Whiting & Hammond, The Little Brown Jug,
Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ.
WHETHER YOU’RE ENJOYING AN ICE-COLD CIDER ON THE LAWNS OF STANMER HOUSE IN BRIGHTON OR SAVOURING THE GERMAN DELIGHTS OF OKTOBERFEST AT THE LITTLE BROWN JUG IN CHIDDINGSTONE CAUSEWAY, THERE’S A TOTAL OF NINE FAMILY-FRIENDLY FESTIVALS TO CHOOSE
FROM THROUGHOUT 2O15. HERE’S A ROUNDUP OF WHAT WE’VE GOT COMING UP:
FOR MORE INFORMATION ON OUR UPCOMING EVENTS AND BEER FESTIVALS, VISIT WWW.WHITINGANDHAMMOND.CO.UKALTERNATIVELY, LIKE US ON FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND
OR FOLLOW US ON TWITTER @WHITING_HAMMOND
TERMS AND CONDITIONSThe winner will be notifi ed by email or by post and Whiting & Hammond’s decision is fi nal. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. Only one entry per person will be
accepted. Only one hog roast and four drinks are available at one beer festival, which must be taken in 2O15. Venue preference must be stated in your correspondence. No cash prize alternative will be offered. Winners may be asked to take part in publicity photos relating to the competition. Terms and conditions apply. In the unlikely event that the prize as stated above is not available, Whiting & Hammond reserves the right to offer a prize of similar value. If you do not wish to
be contacted in the future by Whiting & Hammond or any other affi liated brand, please send an email stating this to offi [email protected] with the subject line ‘Gastro Beer Festival Competition’. Alternatively, state this in written correspondence addressed to Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ.
GOOD LUCK AND WE LOOK FORWARD TO RECEIVING YOUR ENTRIES!
ALTERNATIVELY, LIKE US ON FACEBOOK AT
The Mark Cross Inn (Mark Cross, East Sussex): May 22 to 24 and July 24 to 26The Little Brown Jug (Chiddingstone Causeway): May 29 to 31 and September 25 to 27 (Oktoberfest)
The Cricketers Inn (Meopham, Kent): June 12 to 14 and August 21 to 23Stanmer House (Brighton, East Sussex): July 3 to 5
The Farm @ Friday Street (Eastbourne, East Sussex): July 31 to August 2The Chaser Inn (Shipbourne, Kent): August 14 to 16
Don’t miss this opportunity to make the most of a great day out by taking advantage of some refreshing drinks and delicious food at a W&H pub near you! Closing date for entries is Friday April 3 2O15.
W&H_Iss8_Spring15_Competition.indd 3 15/01/2015 09:38
Untitled-1 2 13/01/2015 10:55
The benefits of outdoor physical fun ... at home!
Watch your children let off steam indoors as they climb up crocodiles, rock on an elephant and balance on an anteater ...
bObles Fish £39.99
. . . Fishy stepping stones or rolling worms - this pioneering approach to children's furniture increases gross motor skills,
builds core muscles and strengthens bones.
--bObles oonut £39.99
Tree of Hope is passionate about improving the health and lives of sick and disabled children resident in the United Kingdom by providing and assisting in the provision of grants to enable them to obtain
medical surgery, treatment, therapies and equipment which would not otherwise be available to them .
Tree of Hope is registered in England and Wales as a charitable company limited by guarantee
Charity No: 1149254 and registered as a charity in Scotland No SC042611
Registered Office: 43o Little Mount S io n, Royol Tunbridge Wells, Kent TNl lYP
Untitled-1 3 13/01/2015 10:56
bObles Crocodile
£69.99
• -~[, ______ _j
bObles Elephant
bObles Chicken
£29.99
£89.99
01892 710978 [email protected]
bObles Worm
New & exclusive to charitable enterprise Blossom for Children
www.
£89.99
ADRIAN MECKLENBURGHwww.mecklenburghdrinksolutions.co.uk / 01622 769 760
BALDWINSwww.baldwinstravel.co.uk / 01892 511 999
BIBENDUM WINE LTD.www.bibendum-wine.co.uk | 020 7449 4100
BG BENTON www.bgbenton.co.uk / 01892 767 276
COMBE BANK SCHOOLwww.combebank.co.uk / 01959 563 720
COOPER BURNETT www.cooperburnett.com / 01892 515 022
CPL TRAININGwww.cpltraining.co.uk / 0845 833 1835
CURRY KITwww.currykit.com / 0844 474 4754
ENVIRONMENTAL CONTRACT SERVICES 0800 032 8545 / [email protected]
FENTON CHANDLERwww.fentonchandler.co.uk / 01252 851 726
FREEDRINKS – ZEOwww.drinkzeo.com / 0207 268 3015
FROBISHERS www.frobishers.com / 01392 825 333
FULLER’S www.fullers.co.uk / 020 8996 2000
GARY A. SARGEANT FCA www.gary-sargeant.co.uk / 01322 614 681
HAYWARDS BUTCHER www.haywardsbutchers.co.uk / 01732 355 611
HEHKU www.hehku.co.uk / 0800 542 0852
HENRY PAUL FUNERALS www.henrypaulfunerals.co.uk / 01892 825 505
HOP FUZZwww.hopfuzz.co.uk / 07858 562 878
HT WHITE & CO. LTDwww.htwhite.com / 01323 720 161
I.A.HARRIS www.iaharris.co.uk / 0207 622 7687
KRIEDER www.krieder.com / 01892 619 721
LARKINS www.facebook.com/larkinsbrewery / 01892 870 328
MOONS GREEN CHARCUTERIE LTDwww.moonsgreen.co.uk / 01797 253 807
MONTANOwww.sidromontano.com / 0845 601 5959
PENSHURST FINE FOODS 01892 664 044
RENCRAFTwww.rencraft.co.uk / 01732 762 682
ROYAL TUNBRIDGE WELLS SPRING WATER www.royalspring.co.uk / 0845 602 5690
RUSBRIDGE FAMILY BAKERY www.rusbridgefamilybakery.co.uk / 01892 528 328
SALCOMBE DAIRYwww.salcombedairy.co.uk / 01732 851 523
SALOMONS ESTATEwww.salomons-estate.com / 01892 515 152
SHIPBOURNE FARMERS’ MARKET www.kfma.org.uk/shipbourne / 01732 833 976
SPIRE TUNBRIDGE WELLS HOSPITALwww.momentumorthopaedics.co.uk / 01892 598 124
TREE OF HOPE www.treeofhope.org.uk / 01892 535 525
TREVOR MOTTRAM www.trevormottram.co.uk / 01892 538 915
WALSH BROS JEWELLERSwww.walshbros-jewellers.co.uk / 01892 514 519
ZONAL www.zonal.co.uk / 0800 131 3400 / [email protected]
WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS AND ADVERTISERS
96 - SPRING 2015
SUPPLIERS LISTING
W&H_Iss8_Spring15_SuppliersListing.indd 96 14/01/2015 11:07
LAST ORDERS
A s I’m writing this, I’m spending some time reflecting on how 2O14 panned out for us here at Whiting & Hammond.
Obviously the big thing was losing The Old Dunnings Mill in East Grinstead, which we were really sad to see go.
Putting that to one side, it certainly wasn’t a bad year, with the acquisition of The Kings Head in Sevenoaks, which I’m delighted to inform you has been shortlisted for Best New Pub in Great Britain, while the company has been nominated for Best Food Pub Company! It won’t be long before we know our fate on Monday March 16 in London, so we’ll all have our fingers crossed at Whiting & Hammond.
So, what do we have to look forward to? I’ll definitely be praying for great weather, which I always think puts a smile on people’s faces and guarantees great use of our lovely pub gardens. We’ll also be trying to find more sites to grow our
little company. The hunt is definitely on and we’re working extremely hard to add to our award-winning collection. We’ve already had some great recommendations sent in by Gastro readers, so keep up the good work in getting in touch; I really do appreciate it!
Make sure you have a Whiting & Hammond loyalty card that’s registered, otherwise you may miss out on some fabulous new rewards for our best customers that we have planned. Watch this space – it’s going to be exciting!
For up and coming events, don’t forget to get in early for Valentine’s and Mother’s Day, as they are very popular and you don’t
want to miss out and end up in the bad books with the ladies in our lives! Don’t say I didn’t warn you!
I hope you’ve enjoyed the latest edition of Gastro; I’m certainly very proud of another great issue coming together. To celebrate, I’m off to the pub!
Cheers,
Brian Keeley Whiting MD
A WORD FROM
THE TOP
SPRING 2015 - 97
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W&H_Iss8_Spring15_LastOrders.indd 3 15/01/2015 09:41
MAKING THAT BOOKING
All the names and numbers you’ll need to get in touch
with Whiting & Hammond...
98 - SPRING 2015
THE LITTLE BROWN JUG Chiddingstone Causeway,
Tonbridge, Kent TN11 8JJ
Manager: Janet Webb
Head Chef: Steve Ednie
Tel: 01892 870 318
Email: [email protected]
Website: www.thelittlebrownjug.co.uk
THE KINGS HEAD Westerham Road, Bessels Green,
Sevenoaks, Kent TN13 2QA
Manager: Paul Roser
Head Chef: Jonny Gain
Tel: 01732 452 081
Email: [email protected]
Website: www.kingsheadbesselsgreen.co.uk
THE CRICKETERS INN Wrotham Road, Meopham,
Gravesend, Kent DA13 0QA
Manager: Scott Hawkes
Head Chef: Darren Collins
Tel: 01474 812 163
Email: [email protected]
Website: www.thecricketersinn.co.uk
THE FARM @ FRIDAY STREET 15 Friday Street, Langney,
Eastbourne, East Sussex BN23 8AP
Manager: Paul Worman
Head Chef: Neil Parfi tt
Tel: 01323 766 049
Email: [email protected]
Website: www.farmfridaystreet.com
STANMER HOUSE Stanmer Park, Brighton,
East Sussex BN1 9QA
Manager/Acting Head Chef: Simon McLoughlin
Events Manager: Rebecca Weller
Tel: 01273 680 400
Email: [email protected]
Website: www.stanmerhouse.co.uk
THE CHASER INNStumble Hill, Shipbourne,
Tonbridge, Kent TN11 9PE
Manager: Craig White
Head Chef: Daniel Curtis
Tel: 01732 810 360
Email: [email protected]
Website: www.thechaser.co.uk
THE MARK CROSS INNMark Cross,Nr Tunbridge Wells,
East Sussex TN6 3NP
Manager: Kiran Shukla
Head Chef: Ed Molesworth
Tel: 01892 852 423
Email: [email protected]
Website: www.themarkcross.co.uk
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