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THE BOY WONDER
Britain’s youngest Head Chef, Luke Thomas, spills the beans
RECIPE FOR SUCCESS
PICK OF THE CROP
The chance to have your homemade dish
on our menu
TIME HONOURED CENTENARY
WINING AUSSIES
BIG SMOKE BREWERS
CLASSY COCKTAILS
Celebrating 100 years of Elizabeth David
We raise a glass to Fuller’s- the Pride of London
Gadgets that are causing a real stir
Our man mixes rugby and wine down under
This family’s been delivering fruit and veg for six decades
WHITING & HAMMOND’S
FREE MAGAZINE IS FOR YOU - OUR
CUSTOMERS
LOYALTY CARDUnwrap our gift to you
this Christmas
W&H_3_Aut/Win13_CoverSet.indd 1 08/10/2013 16:18
W&H_3_Aut/Win13_CoverSet.indd 2 08/10/2013 16:19
WELCOME
W elcome to your third issue of Gastro magazine, where we’ll be rounding off 2O13 in winter
warming style. The days might have grown shorter and the weather colder, but that doesn’t mean you can’t enjoy a top assortment of foodie goodies to see you through until spring.
To kick things off, we take you on a guided tour of the areas surrounding each of our pubs, including local attractions and landmarks that are defi nitely worth a visit. For our cover story, we speak to Luke Thomas, the 2O-year-old culinary prodigy who has been wowing patrons and critics alike as Britain’s youngest Head Chef.
As this issue will be covering December, we’ll be getting in the Christmas spirit with a number of festive features. Join our Executive Head Chef, James Moyle-Rosser, for a crash course on how to make your Yuletide celebrations go off without a hitch.
If you’ve had your fi ll of turkey and fancy something a bit different, head to p. 38 for a more alternative selection of festive food – here you’ll fi nd our complete Christmas menus (barring the bird) to peruse and indulge in.
Catch up with some of our team, who treat you to an inside look at W&H life. In this issue we speak to not one, but two of our staff members about how they fi ll their time both in and out of work, while Stanmer House Manager, Simon McLoughlin, selects his favourite dish from our menu.
For our suppliers’ features, we head to London to discover the stories of Fuller’s Brewery and fruit and veg purveyors, I.A. Harris & Son, while our wine journeys follow my unforgettable trip through the wine regions of Australia – rugby fans will be in for a treat, too...
If you’re planning a New Year’s Eve party, our selection of the best cocktail gadgets can be found on p. 8O, which are sure to cause a real stir on the big night. Our more tech savvy readers will be interested in our latest rundown of the best food and drink based smartphone apps, which will help you get the most out of your meals.
With renowned food writer Elizabeth David’s centenary in December, we commemorate her leafy legacy with a retrospective look at the impact she
made on our culinary scene and why she is still one of the most respected chefs of all time.
Finally, readers with cooking fl air and an eye for photography won’t want to miss this issue’s competitions, where you’ll be in with a chance of having your own original dish featured on our menus for a whole month! You’ll also be given a shot at securing a three-course meal for four at your choice of W&H venue on New Year’s Eve, absolutely free!
So, get the chestnuts roasting, the turkey basting and the red wine mulling as we serve up an extra special dollop of Gastro.
Cheers,
Brian Keeley Whiting MD
P.S. Head to p. 97 for my usual signoff and fi nal thoughts
What’ll it be, then?
AUTUMN / WINTER 2013 - 03
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W&H_3_Aut/Win13_Welcome*.indd 3 09/10/2013 16:55
Contents24 32
19
7006 - FRONT OF HOUSE
The latest news from our part of the world
09 - THE SEVEN WONDERS OF W&H
Take the tour of our venues’ surrounding areas
16 - EVENTS AT W&H
Big days to look forward to over the coming months
19 - ABOUT A BOY
Britain’s youngest Head Chef, Luke Thomas, on living the foodie dream
24 - MY FAVOURITE DISH
Stanmer House Manager takes his pick from our menu
28 - SUGAR AND SPICE
AND ALL THINGS NICE
Your guide to what’s in season from November to January
32 - THERE’S NO PLACE LIKE OZ
Brian Whiting enjoys wine and rugby down under
38 - AND NOW FOR
SOMETHING A LITTLE DIFFERENT...
Feast your eyes on our alternative Christmas menu options
41 - GOLF AT HEVER CASTLE
Your chance to win a £4OO membership
42 - ELIZABETH’S LEAFY LEGACY
Celebrating the life of renowned food writer, Elizabeth David
46 - THE BREWERY FROM
THE BIG SMOKE
Find out why Fuller’s Brewery is the pride of London
51 - LOYALTY REWARDS
We wish you a merry Christmas with our brand new points card
53 - MEET THE TEAM
Two staff members from The Farm @ Friday Street and The Mark Cross Inn share their W&H stories
Contents24 32
19
7006 - FRONT OF HOUSE
The latest news from our part of the world
09 - THE SEVEN WONDERS OF W&H
Take the tour of our venues’ surrounding areas
16 - EVENTS AT W&H
Big days to look forward to over the coming months
19 - ABOUT A BOY
Britain’s youngest Head Chef, Luke Thomas, on living the foodie dream
24 - MY FAVOURITE DISH
Stanmer House Manager takes his pick from our menu
28 - SUGAR AND SPICE
AND ALL THINGS NICE
Your guide to what’s in season from November to January
32 - THERE’S NO PLACE LIKE OZ
Brian Whiting enjoys wine and rugby down under
38 - AND NOW FOR
SOMETHING A LITTLE DIFFERENT...
Feast your eyes on our alternative Christmas menu options
41 - GOLF AT HEVER CASTLE
Your chance to win a £4OO membership
42 - ELIZABETH’S LEAFY LEGACY
Celebrating the life of renowned food writer, Elizabeth David
46 - THE BREWERY FROM
THE BIG SMOKE
Find out why Fuller’s Brewery is the pride of London
51 - LOYALTY REWARDS
We wish you a merry Christmas with our brand new points card
53 - MEET THE TEAM
Two staff members from The Farm @ Friday Street and The Mark Cross Inn share their W&H stories
04 - AUTUMN / WINTER 2013
W&H_3_Aut/Win13_Contents.indd 6 08/10/2013 17:35
54 - EASY LIKE A
CHRISTMAS MORNING
Our Executive Head Chef shows you how to manage the perfect festive meal with plenty of time to spare
58 - SEEING THE YEAR
OUT AT STANMER
Rounding off 2O13 with weddings, conferences and festive events at our grandest venue
60 - LIKE FATHER, LIKE SON
Fruit and veg suppliers, I.A. Harris & Son, keep it in the family
GASTRO
19
70 46
69
42
63 - TO MARKET, TO MARKET
Where to go for the best fairs and stalls in your area
64 - WELCOME TO THE WINE CLUB
Our vintage expert uncorks some top bottles
69 - RARING TO GO
River Meese Rare Breeds in Shropshire provide the prime cuts for our pubs
70 - SOCIAL PICTURES
Snapshots from our latest festivals and celebrations
79 - BON APPÉTIT
Embrace the food and drink you love on your smartphone
80 - SHAKEN AND STIRRED
You’ll be the life of the party with these cool cocktail gadgets
82 - HAPPY NEW YEAR FROM W&H
Eight pages of mouth watering menus to see in 2O14
90 - YOUR FEEDBACK
What you’ve been saying about our pubs and restaurants
93 - YOUR CHANCE TO WIN
Have your original recipe featured on our menu
95 - YOUR LOCAL NEEDS YOU
Find out what it takes to work with us
97 - A WORD FROM THE TOP
Brian Whiting talks Christmas, New Year and Tax Parity Day
98 - MAKING THAT BOOKING
All the names and numbers you’ll need for securing your table
Editor – Richard [email protected]
Deputy Editor – Frederick Lattyfl atty onemediauk co uk
Publishing Director – Nick [email protected]
Designer – Tim [email protected]
Designer – Xela [email protected]
Production Coordinator – Phil [email protected]
Commercial & Digital Marketing Manager Laura Plane
Commercial Manager – Clara [email protected]
ONE MEDIA AND CREATIVE UK LTDKenwood House, 1 Upper Grosvenor Road,
Tunbridge Wells, Kent TN1 2EL
01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited
material or the return of these materials whilst in transit.
Cover Photograph: Rick Barrett
54 - EASY LIKE A
CHRISTMAS MORNING
Our Executive Head Chef shows you how to manage the perfect festive meal with plenty of time to spare
58 - SEEING THE YEAR
OUT AT STANMER
Rounding off 2O13 with weddings, conferences and festive events at our grandest venue
60 - LIKE FATHER, LIKE SON
Fruit and veg suppliers, I.A. Harris & Son, keep it in the family
GASTRO
46
69
42
63 - TO MARKET, TO MARKET
Where to go for the best fairs and stalls in your area
64 - WELCOME TO THE WINE CLUB
Our vintage expert uncorks some top bottles
69 - RARING TO GO
River Meese Rare Breeds in Shropshire provide the prime cuts for our pubs
70 - SOCIAL PICTURES
Snapshots from our latest festivals and celebrations
79 - BON APPÉTIT
Embrace the food and drink you love on your smartphone
80 - SHAKEN AND STIRRED
You’ll be the life of the party with these cool cocktail gadgets
82 - HAPPY NEW YEAR FROM W&H
Eight pages of mouth watering menus to see in 2O14
90 - YOUR FEEDBACK
What you’ve been saying about our pubs and restaurants
93 - YOUR CHANCE TO WIN
Have your original recipe featured on our menu
95 - YOUR LOCAL NEEDS YOU
Find out what it takes to work with us
97 - A WORD FROM THE TOP
Brian Whiting talks Christmas, New Year and Tax Parity Day
98 - MAKING THAT BOOKING
All the names and numbers you’ll need for securing your table
Editor – Richard [email protected]
Deputy Editor – Frederick Lattyfl atty onemediauk co uk
Publishing Director – Nick [email protected]
Designer – Tim [email protected]
Designer – Xela [email protected]
Production Coordinator – Phil GloverProduction Coordinator – Phil GloverProduction [email protected]
Commercial & Digital Marketing ManagerLaura Plane
Commercial Manager – Clara Higgs-ProsserCommercial Manager – Clara Higgs-ProsserCommercial [email protected]
ONE MEDIA AND CREATIVE UK LTDKenwood House, 1 Upper Grosvenor Road,
Tunbridge Wells, Kent TN1 2EL
01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited
material or the return of these materials whilst in transit.
Cover Photograph: Rick Barrett
AUTUMN / WINTER 2013 - 05
W&H_3_Aut/Win13_Contents.indd 7 08/10/2013 17:05
NEWS
BRINGING HOME THE HARVEST
At the time of going to print, we were in full swing for Love British Food Fortnight, which ran from September 21 to October 6. As you may have seen in our previous issue, we were collecting for local food bank charities to support communities less fortunate than ourselves. Thanks to everyone who participated and made a real difference to this great cause.
www.lovebritishfood.co.uk
MATCH OF THE DAY
On September 1O, staff from across W&H pulled together to take on the mighty Shipbourne Cricket Club in a good old fashioned game.
his was not the first time the two groups had got together for a friendly (but still very competitive) match the first was held over four years ago. Despite the less than fantastic weather we were dealt, a good game and afternoon was had by all, with a fantastic barbecue to round off the event.
www.shipbourne.play-cricket.com
FRONT OF HOUSEOUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H
THRILL OF THE CHASER
Throughout August we celebrated the company’s 1O-year anniversary and a decade of The Chaser Inn. Led by the fantastic Chaser Garden Party, it was a great way to celebrate, despite the poor weather, which did nothing to dampen our spirits. Old and new customers alike were treated to a fantastic range of live music, real ales, a hog roast and a barbecue – alongside a fantastic afternoon tea tent for that added garden party vibe. Thanks to all those who have supported us over the past 1O years and here’s to another 1O to come!
www.thechaser.co.uk
06 - AUTUMN / WINTER 2013
W&H_3_Aut/Win13_FrontOfHouse*.indd 2 08/10/2013 17:14
AND THE WINNER IS...In our last issue, we offered readers the chance to win a meal for two at one of our venues by letting us know their thoughts on our pubs, food, wines and beers. The winner was a lady named Karen Nice from Brighton, who had lived up to her name with this rather flattering email
Dear Whiting & Hammond,
I am compelled to write to you to say what a fantastic experience my family and friends had with my father’s surprise 80th birthday celebrations at Stanmer House. The whole team couldn’t have been more helpful and accommodating throughout, making his special day go so smoothly. The table was laid out in a long oval shape with beautiful white linen tablecloths and chairs. The food, which was mouth watering, was displayed daintily; there was plenty of it and it was just delightful. The staff pampered to all our needs with great speed and the whole afternoon and evening will be remembered for a very long time to come. Thank you to everyone involved for making everything run so smoothly. Kind regards, Karen Nice
CONGRATULATIONS KAREN, WE’RE GLAD THE DAY WAS A SUCCESS AND HOPE YOU ENJOY YOUR COMPLIMENTARY MEAL
FAMILY FRIENDLY
We are pleased to announce that The Little Brown Jug in Chiddingstone Causeway has been named the ‘Best Family Pub’ in the south east at this year’s Publican Awards. Tyson Marshall (General Manager) and Alex Whelpton (Assistant Manager) were invited to The Hilton in London for the national finals. Although beaten to the national title, their achievement and hard work marks another restigious accolade for yson arshall said e’re incredibly pleased to have come away with the regional award for Best Family Pub. We’ve had an incredible summer and exceeded our own expectations of what was possible!” The venue has also made the final of the prestigious BT Sport Great British Pub Awards, again for Best Family Pub.
www.publicanawards.co.uk
NEWS
AUTUMN / WINTER 2013 - 07
AULD LANG SYNEWith the festive season coming up, don’t forget to book your New Year’s Eve celebrations early! Why not let us do all the hard work, leaving you free to enjoy a fantastic evening of food, drink and dancing at any of our venues? Further information and menus can be found on p. 82 or online at
www.whitingandhammond.co.uk
ROUXING THE DAY
As proud supporters of local organisations, we are hosting a very special event at The Chaser in Shipbourne on October 17. To celebrate the 1Oth anniversary of Shipbourne Farmers’ Market, as well as to raise funds for a campaign to repair the church fabric and agricultural charities that it supports, acclaimed chefs Albert Roux and Michel Roux Jr. will be creating a memorable dinner for 15O people, using seasonal produce from the market. MD Brian Whiting was more than happy to donate The Chaser for the event, which will be run using a combination of Roux and Chaser staff, with the assistance of students from the local K College.
www.thechaser.co.uk
W&H_3_Aut/Win13_FrontOfHouse*.indd 3 08/10/2013 17:14
THE CHASER INN Location: Shipbourne, Kent
Opened: Summer 2003
Indoor covers: 149
Outdoor covers: 104
Ales: 5Staff: 48
Additional features: Three open
log fi res and one log burner
Fun fact: The only pub in Kent
to have its own currency in the
form of ‘Shipbourne Pounds’
From captivating Sussex landscapes to beautiful Kentish towns and villages, we have been blessed
with the backdrops against which we have set up our pubs and restaurants. We take you on a grand tour
of the seven locations we have come to call home over the past decade
Photography by Sam Yardley
OF WHITING & HAMMOND
THESevenWonders
AUTUMN / WINTER 2013 - 09
The village of Shipbourne can
be found among the undulating
pastoral landscapes of West
Kent. Small streams from the
River Bourne fl ow through
this picturesque area, which is
steeped in history and tradition.
Shipbourne is surrounded by
thick woodland, along with the
equally charming fi elds that
are bordered by traditional
hedges and chestnut fencing.
Perhaps Shipbourne’s most
distinctive feature is The
Common (often referred to as
The Green by locals), which
is a large area of sprawling
grassland in the centre of the
community.
Set in a predominantly
agricultural landscape, the
village is a perfect example of a
delightful Kentish village; the
church, school and our own pub
make up an idyllic image that is
immediately inviting for visitors.
Shipbourne is conveniently
located between the popular
towns of Sevenoaks and
Tonbridge, so there are plenty
of local attractions to explore.
To get you started, why
not soak up some National
Trust heritage at Knole in
Sevenoaks, or lose yourself in
the historic Tonbridge Castle?
Formerly a 19th century
working farm oast house,
the Tonbridge Oast Theatre
puts on a variety of shows
throughout the year, while
Poult Wood Golf Centre is
one of the fi nest in the south
of England. Finally, the
Stag Theatre in Sevenoaks
showcases the very best
theatre, fi lm and live music all
year round.
W&H_2_Aut/Win13_Our Pubs*.indd 3 09/10/2013 16:26
THE OLD DUNNINGS MILLLocation: East Grinstead,
West Sussex
Opened: October 2004
Indoor covers: 150
Outdoor covers: 100
Ales: 4Staff: 30
Additional features: Original
working watermill next to a tranquil
stream in the pub’s garden
Fun fact: Voted by East Grinstead
locals to appear in the town’s version
of the Monopoly board game
10 - AUTUMN / WINTER 2013
Surrounded by an Area of
Outstanding Natural Beauty,
East Grinstead is set amid scenic
Sussex countryside that is just
waiting to be explored. Situated
on the doorstep of Ashdown
Forest, the area offers plenty
of winter walks and trails over
6,500 acres of heath land, as well
as some fantastic views of the
North and South Downs.
The River Medway fl ows
through the Weirwood
Reservoir, which lies on the
outskirts of the town. Here you
can enjoy a variety of water
based activities in the summer,
or simply take in the crisp,
enthralling scenery in the winter.
Throughout the year you can
also hitch a ride on the Bluebell
Railway. Sporting restored
steam locomotives, the tracks
stretch from Sheffi eld Park
to East Grinstead, making for
a memorable day out for the
whole family.
Further afi eld, Lingfi eld
Park Racecourse is a must visit
attraction for both horseracing
enthusiasts and anyone looking
to try something a bit different.
Visitors with green fi ngers
won’t want to miss Wakehurst
Place, which is home to an
impressive botanic garden and
the Millennium Seed Bank,
while Borde Hill Gardens,
High Beeches and the National
Trust’s Nymans are ideal for any
budding horticulturalist.
Just over 11 miles away,
meanwhile, is Hever Castle.
This 13th century monument
is surrounded by gardens,
autumnal parkland walks and
mazes, with special events taking
place throughout the year.
W&H_2_Aut/Win13_Our Pubs*.indd 4 09/10/2013 16:28
THE LITTLE BROWN JUG (Head Offi ce)
Location: Chiddingstone
Causeway, Kent
Opened: April 2006
Indoor covers: 155
Outdoor covers: 200+
Ales: 4Staff: 33
Additional features: Unique
‘hut’ facilities for outside dining
and a play area for children
Fun fact: Formerly known as
The Station on account of its
close proximity to Penshurst
railway station, directly opposite
AUTUMN / WINTER 2013 - 11
Tucked away in the sleepy
Kentish countryside,
Chiddingstone Causeway lies
on the outskirts of Tonbridge
and offers all the character
you would expect from this
charming setting.
The village is just 2.5 miles
away from its neighbour,
Chiddingstone, where the
notable Chiddingstone Castle
can be found. An impressive
historic house with a rich
and fascinating heritage, this
monument houses a great deal
of ancient artefacts, including
Egyptian and Buddhist relics,
Japanese armour and Jacobean
paintings. The 35 acres of
grounds also feature beautiful
woodland and a stunning lake.
Penshurst Place and Gardens
is just as striking. A truly
romantic setting for a wedding,
the extensive house and 11
acres of walled gardens that
date back to the Elizabethan era
are often open for exploration.
For one of the most
celebrated bonfire nights in
the country, look no further
than Edenbridge, another
attractive Kentish town,
while over in Westerham,
the National Trust house of
Chartwell (formerly the home
of Sir Winston Churchill),
tells the story of the late
Prime Minister’s legacy.
W&H_2_Aut/Win13_Our Pubs*.indd 5 09/10/2013 16:29
THE MARK CROSS INNLocation: Mark Cross, East Sussex
Opened: September 2006
Indoor covers: 167
Outdoor covers: 150
Ales: 5Staff: 40-45
Additional features: Stunning
Sussex countryside views and an
outdoor play area for children
Fun fact: An extra staff member,
George the spider, frequently
resides on the cellar stairs – job
title unknown
12 - AUTUMN / WINTER 2013
In addition to the magnifi cent
Sussex vistas that can be enjoyed
from this pub’s outdoor area, Mark
Cross is a beautiful part of the
world that benefi ts from a mixture
of sprawling countryside and
interesting nearby attractions.
The village of Lamberhurst
is home to Scotney Castle,
where you can tie the knot,
indulge in a little afternoon
tea or simply enjoy a breezy
walk through the expansive
grounds. Ticehurst’s Pashley
Manor Gardens showcase some
of the most beautiful plants and
fl owers in the region and 14th
century Bodiam Castle near
Robertsbridge offers visitors a
glimpse of medieval history.
Similarly appealing is
Tunbridge Wells, which lays
claim to many attractions.
Undoubtedly its most famous
is The Pantiles, a charming
promenade at the bottom of
the town where independent
shops, pubs, cafés, restaurants
and traders create a vibrant
and bustling atmosphere. The
famous Chalybeate Spring
has also been a major tourist
attraction for centuries and is
well worth a visit.
Groombridge Place features
enchanting forests and award
winning gardens to get lost
in (be sure to take warm
clothing!), plus Sissinghurst
Castle and Gardens exudes
the spirit of former resident,
the poet, Vita Sackville-West.
Over in Burwash, Bateman’s
is the Jacobean home of late
author, Rudyard Kipling, while
Sheffi eld Park and Garden in
Uckfi eld boasts dramatic lakes
to gaze upon.
W&H_2_Aut/Win13_Our Pubs*.indd 6 09/10/2013 16:31
AUTUMN / WINTER 2013 - 13
THE FARM @ FRIDAY STREET Location: Eastbourne,
East Sussex
Opened: December 2007
Indoor covers: 180
Outdoor covers: 84
Ales: 5Staff: 27
Additional features: A large
mezzanine, referred to as The
Gallery, which can fi t up to 50
guests for private functions and
celebrations
Fun fact: Previously a fully
functioning farm until the
early 1980s
As one of the UK’s most
popular seaside resorts,
Eastbourne is a beautiful place
to enjoy a seafront walk at any
time of year. From stunning
scenery to exhilarating
events, there’s loads to keep
you occupied. The renowned
Eastbourne Air Show is among
the town’s top attractions,
where the world-famous Red
Arrows wow spectators with
their aerobatic displays
every year.
For a great family day out,
Pevensey Castle is an ideal
setting for a long walk through
ancient ruins that date back
over 16 centuries (for lovers
of the paranormal, there are
annual ghost walks to be
enjoyed as well).
Captivating ocean views
from Beachy Head are not to
be missed and the Eastbourne
Miniature Steam Railway is
the town’s longest running
family attraction. The
Observatory Science Centre
at Herstmonceux Castle in
Hailsham, meanwhile, will
make for a grand day out.
There’s no better way
for avid ramblers to spend
an afternoon than at The
South Downs National Park.
Beginning at the foot of Beachy
Head, the South Downs Way
allows you to traverse stunning
coast and countryside,
whatever the weather, along a
90-mile ancient trail, either on
foot or by bike.
The Seven Sisters Country
Park, meanwhile, features
forest walks, family attractions
and the impressive Cuckmere
Haven Valley.
W&H_2_Aut/Win13_Our Pubs*.indd 7 09/10/2013 16:33
THE CRICKETERS INNLocation: Meopham, Kent
Opened: Summer 2010
Indoor covers: 110
Outdoor covers: 125
Ales: 5Staff: 46
Additional features: Large
York stone patio area to the
rear and additional patio area
overlooking the cricket green at
the front
Fun fact: Played a signifi cant
role in the birth of cricket in
the 1700s – the sport’s founding
fathers were known to have
visited the pub before, during
and after matches
14 - AUTUMN / WINTER 2013
Widely considered as the
birthplace of cricket, Meopham
is a large rural parish and the
longest village in England.
Our pub is named after
the centuries old sporting
tradition; cricket here dates
back to 1776 when the
Meopham Cricket Club was
offi cially founded. The Green,
where home matches are
played, is now owned by
the club, who are charged
with keeping it meticulously
maintained for the enjoyment
of the whole community.
Wine lovers will be keen to
pay a visit to Meopham Valley
Vineyards. This two hectare
Kentish winery grows a wide
variety of grapes, boasting
numerous awards in local,
national and international
competitions. Likewise, Formula
1 enthusiasts will no doubt
want to spin their wheels at
Brands Hatch in Longfi eld, the
UK’s best loved race circuit, or
you can head to the Maidstone
area for a tour around Leeds
Castle, which boasts a golf
course, falconry and stunning
wedding facilities.
For a delightfully old
fashioned shopping experience,
Gravesend Borough Market is
open six days a week. As one of
the longest running in England,
the indoor trading fair dates
back to 1268 and offers a wide
range of goods. An adjacent
outdoor market is also open
on Saturdays, making for an
ideal way to spend a leisurely
afternoon.
W&H_2_Aut/Win13_Our Pubs*.indd 8 09/10/2013 16:32
STANMER HOUSE Location: Stanmer Park,
Brighton, East Sussex
Opened: November 2011
Indoor covers: 400
Outdoor covers: 500
Ales: 3Staff: 35
Additional features: Two
ceremonial rooms, seven function
rooms, three restaurants and one
coffee shop – the only one of our
venues that offers wedding and
conference facilities
Fun fact: A Grade I listed
mansion dating back to 1722,
Stanmer was requisitioned
by the War Offi ce in 1942
as a means of providing the
Canadian Tank Regiment with
billets and live fi ring ranges
AUTUMN / WINTER 2013 - 15
Our grandest venue to date is
set among the breathtaking
scenery of Stanmer Park in
Brighton. A Grade I listed
mansion on the northeast
outskirts of the town, its
idyllic nature reserve setting
is perfect for ramblers and dog
walkers, the stunning Sussex
views and countryside adding
a sense of serene majesty to
the place.
Brighton itself is a hub of
cultural delights. From the
sprawling lanes and eclectic
shops to the iconic pier that
stretches out to sea, you’ll
never be short of something
to see or do. Preston Manor
is decorated and furnished in
Edwardian style, with elegant
bedrooms and reception rooms
to take in, plus history buffs
won’t want to miss a visit to
the Royal Pavilion.
Theatre Royal is the place
to go if you’re a lover of the
stage and there is also a lively
nightlife, with plenty of pubs,
clubs and restaurants to
choose from. And of course,
foodies will love the Brighton
and Hove Food Festival, an
annual celebration of all things
culinary, complete with cooking
demonstrations and food tents.
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All the dates you’ll need on your W&H calendarEVENTS
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All the dates you’ll need on your W&H calendar
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SUMMER / WINTER 2013 - XX
ABOUT A BOYStill fresh out of his teens, Luke Thomas has been wowing the foodie world in recent years.
He has laid claim to two restaurants and a popup restaurant and been named Britain’s youngest Head Chef – all before turning 2O. We talk to the culinary wonder to hear about working with Heston, why he loves
Jamie and how he feels about that most coveted of foodie accolades, the Michelin star
AUTUMN / WINTER 2013 - 19
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For most people, the transition from teenage adolescence to early adulthood is a time of UCAS applications, job interviews or finding oneself on an extended gap year. Then again, Luke Thomas isn’t most people. As the youngest Head Chef in Britain, he acquired his first restaurant at the age of 18 and has since gone on to oversee two more;
not bad for someone who just celebrated his 2Oth birthday.Born on October 2 1993 in Connah’s Quay, North Wales, Luke grew up among
the appetising smells of his mother’s and grandmother’s cooking, helping out in the kitchen and growing his own fruit and vegetables from a young age.
“It all started when I was three years old and I began cooking at home with my grandmother,” he explains. “In those days, she used to go to the butchers and the fishmongers when there were many more of those things around. She would go and buy her own vegetables and cook a different meal every day.”
An unquenchable appetite for good food quickly developed as Luke landed his first job at a local butchers at the age of 12. Balancing his school life with weekend, evening and holiday work at a number of prestigious venues, he spent his teenage years gaining invaluable experience at the likes of the Chester Grosvenor Hotel & Spa and Soughton Hall Hotel in Flintshire, North Wales, while watching a
20 - AUTUMN / WINTER 2013
“I THINK THAT THIS IS ONE GREAT INDUSTRY AND I’M
CONSTANTLY GETTING GREAT ADVICE FROM PEOPLE”
LUKE THOMAS
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AUTUMN / WINTER 2013 - 21
food revolution take place around him.“Food was just such a big part of my life from such an early stage and then the
era of TV chefs really kicked off with The Naked Chef and Gordon Ramsay. I just
grew a real love for cookery,” he says.This new wave of celebrity chefs didn’t do Luke’s career any harm, either;
he has worked alongside Heston Blumenthal at The Fat Duck, Thomas Keller at a French Laundry popup restaurant and Gary Rhodes at W1 in London. Rather than leaving him starstruck, however, he looks back on these experiences with a maturity and insight that makes it easy to see how he has come so far, so young.
“I think it was simply a case of getting to see different styles and levels of cookery, especially with different chefs who have a strong media presence,” he explains. “It’s interesting to see how their brand works. We all associate Heston with science and Gary Rhodes with British food and it’s really nice working with
those people and understanding their ethos about food, their food philosophy and seeing their passion and drive for food.”
Indeed, Luke’s own passion was fuelled in no small part by Jamie Oliver, who remains a strong in uence on his vision and aspirations.
“When you look at Jamie Oliver as a brand and a product, I think it’s so inspirational and very clever what he’s done,” says Luke of his culinary idol. “I love his books, I love his passion, I love the way he approaches everything. I just think a lot of people really look up to Jamie as a massive inspiration and he certainly inspires me in a big way.”
It was this shining example that gave Luke the motivation to open his own
restaurant at the tender age of 1 . Backed by amboyant ondon restaurateur, hotelier and nightclub owner, Mark Fuller, Luke’s Dining Room opened its doors in March 2O12, securing Luke’s title as the youngest Head Chef in the UK. The 45-seat establishment replaced what had been Sanctum on the Green in Cookham Dean, Berkshire; its typical dishes now include whitebait with Marie Rose sauce, crispy duck salad with pink grapefruit and soused red onion and roast scallops, mussel curry and fritters.
Not prepared to stop there, his second venture, Retro Feasts, opened in May 2O13. Located at 29 Old Burlington Street in London, this popup restaurant, which was due to open for si months, occupied the ground oor of uller s mbassy nightclub, inspired by childhood favourites with a contemporary twist.
He secured a hat trick this year with his latest project, Luke’s Broadway, a stylish British bistro in the heart of the Cotswolds, for which Luke teamed up with Puma Hotels. Seating up to 35 diners, it can be found in the distinguished Lygon Arms Hotel in Broadway, Worcestershire, serving fresh, local produce in a relaxed, traditional
setting. With such a strong sense of where he’s going, Luke nonetheless acknowledges the help he’s had along the way to realise his dreams.
“I think that this is one great industry and I’m constantly getting great advice from people,” he says. “I don’t necessarily always follow that advice, but I think it’s nice to listen to it, so that when you do take that big gamble, you’ve got that really solid advice in the back of your mind and it’s up to you whether you take the risk or not.”
One man who certainly knows a thing or two about taking gambles is Mark Fuller. As the financial backbone and driving force behind uke s ining oom and etro Feasts, Mark saw his protégé’s potential early on, taking Luke under his wing and forming a partnership that is showing no signs of slowing. Sporting leather jackets,
H A A U A AS A ASS S A A H C A S S A B A
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riding motorbikes and rubbing shoulders with the likes of the Beckhams, Russell Brand and Prince Harry, Mark is every bit the rock star promoter, although Luke portrays their relationship as being much more down to Earth.
“Mark is one of my best friends,” he says. “He is such a great person to work with and we constantly say what fun we have doing it. It’s just a lifestyle now; I do what I do because I love doing it all the time and that’s the same as Mark. We very much share that
same enthusiasm and that same drive.”Having compared Luke to Marco Pierre White and
exchanged contracts without ever having tasted his food, Mark handed Luke the reins, allowing him to run Luke’s Dining Room and Retro Feasts as he saw fit. Adopting a managerial role in addition to his cooking duties, Luke became Chef Patron for all three establishments. No pressure there, then.
“You just deal with it and that is simply it. You get on with it. As it happens, you either ride on the back of the pressure and get as much out of it as you can, or you don’t rise to it and you just get on with what you do. It’s about having a balance of both.”
This pragmatic approach has stood Luke in good stead over the past couple of years, as he becomes more and more confident in his vision. ollowing a great degree of speculation from the national press as to whether he would acquire a Michelin star by the time hes 21, uke now insists that the food comes first, his
restaurants and business remaining his highest priority.“If Luke’s Dining Room got a Michelin star, that
would be fantastic. I would be so happy for the team and it would be a great achievement, but if we don’t, it’s not the end of the world. We’ve got a restaurant that does really well, we have great feedback and we’ve got lovely people who come and eat with us.”
Only time will tell if Luke’s journey takes in the food industry’s equivalent of an Oscar, but at the moment, it would seem that his priorities lie elsewhere. Having
signed a deal with Penguin to publish his currently untitled debut cookbook next May (“It’ll be called Luke’s something – I’m not sure what the something part is yet”), he’s looking forward to taking his team forward and doing what he does best.
“It’s all about getting the team to buy into what you do,” he says. “You surround yourself with good people, you look after them and you get them to buy into what you do, what you’re about, where you’re going and where you’re aspiring to be.”
It may still be early days in the grand scheme of things, but there’s no denying that the future looks bright for this ourishing young chef. ith his empire growing and his restaurants thriving, Luke Thomas has established himself as a culinary force to be reckoned with and is well on his way to becoming a household name. With a maturity and commitment to his craft beyond his years, it would seem that he has officially made the transition from boy to man.
LUKE THOMAS
22 - AUTUMN / WINTER 2013
U S A CH S A , HA U B A AS C, BUT IF WE DON’T,
IT’S NOT THE END OF THE WORLD”
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AUTUMN / WINTER 2013 - 23
“IT’S JUST A LIFESTYLE NOW; I DO WHAT I DO
BECAUSE I LOVE DOING IT ALL THE TIME”
W&H_3_Aut/Win13_CoverStoryLukeThomas*.indd 7 09/10/2013 10:25
DISHMy Favourite
For his top pick from the W&H menu,
Stanmer House Manager, Simon
McLoughlin, selects a sophisticated meal
that is sure to go down a treat at your
next dinner party. We hear from the man
himself about how you can try your hand
at making this fabulous choice at home
This dish came about when Bruce [Simmons,
Deputy Manager at Stanmer House] and I
were experimenting with cocktails for an up
and coming wedding that we had at the House.
We were both haggling (as we always do) over
what cocktails would marry well with certain
dishes, so I tasked him to come up with one that
could be eaten with a lamb dish. Let’s just say I
wasn’t prepared for his result – a chilli chocolate
Martini jus. I was most disconcerted.
It was a tough call, to be frank, especially with
the seasons being in somewhat of a transient
mood, but with the rich, full flavour of lamb, it
was a no-brainer and tasted absolutely delicious.
Lamb really benefits from a kiss of smoke
and fire like no other meat, since its higher fat
content keeps it moist and juicy; the meat soaks
up flavours like a sponge.
I think the contrasting colours, textures and
flavours of this dish marry well; I hope you
enjoy them as much as I enjoyed cooking them.
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Stanmer House’s Moroccan Spiced Rump of Lamb
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OUR FOOD
AUTUMN / WINTER 2013 - 25
Stanmer House’s Moroccan Spiced Rump of Lamb
INGREDIENTS TO SERVE 4
Marinade for 24 hours
Preparation time: 30 mins
Cooking time: 15 mins
FOR THE MARINADE
4 rumps of lamb
2 cloves of garlic, grated
0.5g fresh coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
3 tbsp mixed spices
1 small dried chilli
0.13g mace, grated
2 tsp turmeric powder
3-4 cracked peppercorns
2 cinnamon sticks
2 cloves
Vegetable oil
FOR THE ISRAELI COUSCOUS
250g couscous
450ml chicken or vegetable stock
2 packs of spinach
4 tbsp toasted sesame seeds
1 tbsp ground nutmeg
2 cloves of garlic, grated
100ml sesame oil
3-4 pinches of saffron strand
FOR THE TZATZIKI
1 cucumber
Bunch of mint
1 tub of natural yoghurt
Half a lemon
FOR THE BURNT ONION PURÉE
3 Spanish onions (if you can’t get these, any
onions will do)
Single cream
FOR THE CHOCOLATE
MARTINI AND CHILLI JUS
Knorr bouillon
Splash of red wine
2 shots of Absolut pepper vodka (50ml)
2 1/2 shots of crème de cacao (100ml)
1 finely chopped bird’s eye chilli
FOR THE CHOCOLATE MARTINI (SERVES 4)
4 shots of Absolut pepper vodka (100ml)
6 shots of crème de cacao (150ml)
2 bird’s eye chillies, finely chopped
4 chillies for garnish
DIRECTIONS
Preheat the oven to 180°C
Step 1
For the marinade, heat up a frying pan,
adding the coriander seeds, cumin seeds,
cinnamon sticks, cloves and dried chilli. Allow
to toast for a few minutes. Place the toasted
spices in a pestle and mortar and grind to
a powder. Add in all the other ingredients
except the oil. Combine well. Next, mix half of
the herbs and spices in with the oil and season
with salt and pepper. The other half will be
used for your dry rub.
Step 2
Score the fat on the four rumps and work
your dry rub into the meat, ensuring that
you get the marinade into all the nooks and
crannies. This will break down the fabric of
the meat, allowing all the flavours to seep in.
For the oil marinade, ensure once again that
the meat is entirely covered. Wrap tightly in
cling film and leave in the fridge for 24 hours.
Step 3 (cooking)
Unwrap your rumps, seal on a skillet to
give a smokey char flavour and finish in
the preheated oven for six to eight minutes.
Remember, times are dependent on cookers,
but this should come out medium rare. Allow
the lamb to rest for at least eight minutes. This
ensures that the rumps relax and melt in your
mouth.
Step 4
For the couscous, heat the stock and add in
the saffron. Allow to soak for a few minutes
W&H_3_Aut-Win13_MyFavDish*.indd 3 09/10/2013 10:28
OUR FOOD
before adding the stock to the couscous.
Cover with cling film and allow to stand for
five to six minutes.
Step 5
When soft and fluffy, fold in the grated
garlic and sesame oil. Add the sesame seeds
and nutmeg.
Step 6
Place your three onions in the oven for
approximately 15 minutes, with the skins
on. After 10 to 12 minutes, take the onions
out of the oven and take the skins off
(be careful not to pull the onions apart).
Once done, put back in the oven for the
remaining three to five minutes until
browned off. This will give your purée a
beautiful sweetness and rusty colour.
Step 7
Take a blender and add your three onions.
Purée the onions down and add cream to
create a thick consistency. Be careful with the
cream, as less is more.
Step 8
Pour the purée into a sieve and pass through.
This will give it a smooth, velvety texture.
Taste and season.
Step 9
You want the Tzatziki as coarse as possible.
Roughly chop the cucumber and mint leaves,
bind with the yoghurt and add lemon juice.
Leave in the fridge for at least six hours to
fully extract all the flavours.
Step 10
For your jus, Knorr do a great bouillon,
which is ready to use in 10 minutes. Simply
add hot water and a splash of red wine,
then reduce down and simmer. Create
your Martini for the jus and add to a hot
saucepan (stand back as the Martini will
ignite on contact, burning off the alcohol).
Add to your stock and reduce down until
the stock becomes more of a liqueur.
Well, you have done all the hard work, so now
it’s about putting it together. First of all, pour a
little sesame oil to a pan, add your spinach and
blanch off until wilted. Add your couscous into
the pan, stirring and folding occasionally. As
this cooks, heat up your onion purée. Be careful
not to overheat, as the purée will become dry (to
revive, just add a little water). Carve your pink
lamb rump into three slices and serve.
TO MAKE YOUR MARTINIS
Chill four Martini glasses and place all ingredients into a Boston shaker.
Shake vigorously and strain the ingredients into the Martini glasses,
ensuring equal amounts. Garnish with chilli.
chocolate Martini and chilli jus
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NOVEMBER
FRUIT With Christmas just around
the corner, it’s time to start enjoying
the fruity flavours that will be coming
our way at Yuletide. First up we have
cranberries, everyone’s favourite Christmas
accompaniment. In addition to their
more saucy tendencies, they can also be
enjoyed just as much in a pie or as part of a
vegetarian alternative to beef Wellington.
Among the sweetest and most
refreshing fruits available this season are
pomegranates. Renowned for their seeds,
which have a crunchy texture and can be
enjoyed simply on their own, they also go
splendidly in a fresh fruit salad, couscous
or panna cotta.
For a more distinctive alternative to
apples and pears, give quinces a try. Similar
to pears in shape, they are larger and have
lumpy yellow skin, but should not be
eaten raw. Instead, they can be cooked in
apple and pear dishes and make for some
delectable preserves, especially marmalade.
Also at the top of their game this month
are satsumas. Before you return them
to their rightful place in the fruit bowl
after discovering them in your Christmas
stocking, give a little thought to some
alternative options. For instance, they
can be caramelised and served with
strawberry cheesecake or rustled up with
a passion fruit délice.
VEGETABLES Often considered
the Marmite of the vegetable world,
Brussels sprouts have been a permanent
fixture on Christmas dinner tables since
time immemorial. However, there are a
number of ways to enjoy them other than
by rolling them around your plate and
hoping they’ll go away. These thoroughly
misunderstood morsels go perfectly as
part of a stir fry and are particularly good
with seafood or bacon.
Although difficult to get hold of,
horseradish can be bought from a farmers’
market or specialist supplier. Similar
in appearance to parsnips, it has a hot,
peppery flavour and is generally mixed with
cream and other ingredients to create the
traditional sauce accompaniment to roast
beef. Additionally, it goes fabulously with
fish such as sea trout and poached salmon.
Not to be confused with the more
commonly used globe artichokes,
Jerusalem artichokes are sweet and
succulent and can be cooked in soups or
served as side dishes. To get a real taste
for them, try them out in a chicken and
Jerusalem artichoke pie.
Perhaps not as popular as roast potatoes,
parsnips certainly hold their own as a
contender for the Christmas favourite.
Tantalisingly sweet, they can be roasted or
Whether you’re a strict turkey traditionalist or like to put a different spin on your festive eating,
there are plenty of ingredients to choose from over the winter months. From clams to clementines and
parsnips to pomegranates, we take you on a guided tour of the best that Mother Nature has to offer
SUGAR & SPICE & ALL THINGS NICE
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AUTUMN / WINTER 2013 - 29
mashed and enjoyed alongside the sprouts
and spuds. Honey glazed is a popular
serving choice, but they also work well in a
hearty casserole or winter soup.
FISH While there isn’t much in the way
of seafood on the menu this month, clams
will most definitely be coming out of
their shells. Try them with spaghetti and
a little chilli, a delightful infusion that
will guarantee to have you coming back
for seconds. They are also superb as part
of a paella or chowder dish, the latter in
particular being a great winter warmer.
DECEMBER
FRUIT For lovers of sweet, zesty fruit
options, clementines are just the thing and
will be flourishing this month. Although
enjoyable on their own, there are plenty
of things you can do to jazz them up, such
as including them in a refreshing salad or
serving them with pork fillet along with a
little cranberry sauce.
For something a touch more tropical to
counteract the winter weather, passion fruit
is sure to do the trick. Brilliant for desserts, it
forms the basis for cheesecakes, parfaits and
soufflés, as well as sorbets and ice creams.
VEGETABLES Rather than being an
undesirable addition to your salad, beetroot
can be pretty tasty when used in the right
way. Best enjoyed small with the stalks still
intact, they can be featured in risottos and
soups with a dollop of sour cream, or even
baked into a chocolate cake.
An incredibly versatile option is
cauliflower, which can create scrumptious
curries, soups and, of course, cauliflower
cheese. A classic British vegetable, it is cheap
to buy and can be found almost anywhere.
Similarly adaptable are leeks, which make
flavoursome bases to soups and stews. To
really dazzle your dinner guests, give hot
leek and potato soup with deep fried oysters
a whirl, while their mild, sweet flavour
partners well with butter and cream for
sauces, soufflés and gratins.
FISH For a traditional English seafood
dish, sample some mackerel served with
gooseberry sauce. As one of the most
flexible fish available, it can be grilled,
fried, poached and smoked, allowing for a
multitude of appetising dishes. Rich in taste,
it often doesn’t require too much additional
flavouring and is a real treat when simply
served with a squeeze of lime or a few drops
of mustard vinaigrette.
Turbot, meanwhile, is available all year
and is at its peak when bought whole, as
the bones add significant flavour to the
meat. Fillets can be steamed, grilled or
poached and served with a wonderfully
simple parsley and hollandaise sauce.
MEAT Of course, December wouldn’t
be December without turkey. Low in fat
and high in protein, this festive bird is
naturally a holiday favourite, but can also
be rustled up in a turkey vegetable stew
or a turkey curry, both of which make for
a fantastic use of leftovers from the main
event.
Once the soups and turkey sandwiches
have been exhausted, you’ll no doubt be
craving something a little different. To that
end, why not try guinea fowl? Originally
a game bird, it has been domesticated and
is available all year round, with a flavour
that is similar to chicken, only a touch
more gamey.
Similarly, rabbit has firm, meaty flesh
and a subtle, gamey taste. Wild rabbit is
best if you can find it and is well suited to a
stew or pie. With its tough meat, it is even
better when slow cooked, allowing it to
tenderise and practically fall off the bone in
such a way that is well worth the wait.
SUGAR & SPICE & ALL THINGS NICE
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JANUARY
FRUIT Start your new year with a zing
by indulging in some blood or Seville
oranges. The former are ideal for soufflés,
puddings and sauces, as well as jellies and
cocktails, but have a very short shelf life
throughout late winter, so make the most of
them while they’re available. Likewise, the
latter are only sold in the last three weeks
of January, so be sure to snap up a batch to
avoid disappointment. Renowned for their
bitter taste, they are traditionally used to
make marmalade, but are also the basis for
delicacies such as Duck à l’orange.
Whether you fancy a warming crumble or
more savoury dishes, rhubarb covers all the
bases. It is to die for when coupled with fresh
mackerel or roast pork and can also be turned
into some spiced chutney, which goes equally
well with gammon.
VEGETABLES Swede and turnips will be
making an appearance, so start cooking and
enjoy the many options that will get the most
out of them. Swede, which can be cooked
in the same ways as potatoes, will go down
a treat with a Lancashire hotpot, as well as
spiced haddock chowder or as a side dish for
confit of duck.
FISH Shellfish is once again the catch of the
month in January, with cockles and whelks
in particular coming into play. A popular
seaside snack, cockles can be used in seafood
pies, salads, risottos and soups, as well as
eaten raw or steamed until their shells open,
like mussels. Whelks are usually sold already
cooked and can be enjoyed on their own with
a splash of vinegar. If you’re feeling a little
more adventurous, why not try your hand at
a leek, smoked eel and whelk clam pie?
MEAT With a darker, richer and punchier
flavour than rabbit, hare can be roasted
when young but is best slow cooked once
older as the meat becomes a lot tougher.
Although it’s not the easiest meat to come
by, it can be ordered from butchers and
game dealers, but should always be done so
in advance.
Two types of partridge are available in
Britain around this time of year as well. The
native grey partridge has delicate, tender flesh
that is full of flavour, while the red-legged
partridge is larger with a milder taste. At its
finest and gamiest when hung for a few days, it
can be kept relatively simple, grilled or roasted
and accompanied by gravy from its own juices
and a few sweet, roasted vegetables.
Finally, mallard will see you into the New
Year in succulent style. As the largest and
most common wild duck, its quality can at
times be called into question on account
of its unpredictable texture and flavour,
depending on the provenance of the meat.
However, most will have had their natural
diet supplemented with grain, making
them much more likely to be packed full of
flavour. Roast it and serve with blackberry
sauce and celeriac purée to help bring out its
delicious potential.
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32 - AUTUMN / WINTER 2013
As a self-confessed lover of both wine and rugby, MD Brian Whiting embarked on an unforgettable
trip through Australia earlier this year, sampling award winning vintages and cheering on his home
team. From Perth to the Hunter Valley, he takes us on a vivid journey through the land down under
There’sNo PlaceLikeOZ
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AUTUMN / WINTER 2013 - 33
I must start off by saying that my recent trip to Australia was eight years in the making. I can’t hide behind any false pretences; the main reason for this trip was to follow the
magnifi cent ions on their tour of ustralia Now, I killed a few birds with one stone here;
not only did we have the opportunity to visit family down under (my wife has a sister in Perth and another in Sydney), but we took the opportunity to visit the wine regions around while the ions tour was going on.
So, we began our journey on the outskirts of Perth in Western Australia at the Swan Valley. This is defi nitely the oorer cousin to the argaret River in that region, as it is just far too hot to grow decent grapes. However, I wouldn’t put you off
visiting the area as it’s very well set up for people who are interested in wine.
Strangely enough, we began the day by visiting ahava offee orks, which I would highly
recommend. They’ve set this coffee station up exactly the same as if you were going to taste wine; you get a tutorial through all the different coffees and I will say that I enjoyed the nicest cup of coffee I’ve ever tasted in my life, so you must put this on your list of places to go if you’re ever in the region.
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Our next stop was Sandalford Wines. Sandalford have a fantastic cellar door (tasting shop) and have won numerous awards for their wines, although most of the grapes we tasted from here were actually grown down the road in the Margaret River region. We followed this tasting by nipping into the Houghton cellar door, which I personally thought was slightly better; we tasted a particularly good Chardonnay/Pinot Noir blend, which was very unusual and surprisingly good.
After that we went to a very small cellar door called Lancaster. This was all set u in a tin shack where they laid on five su erb wines going u in
uality, served with a really nice selection of cheeses this was definitely the star of the day e finished by ni ing into the argaret iver hocolate o Again, they have set up a cellar door style operation with lots of different chocolate to taste.
efore we finished our tri in erth, we sto ed off at the ittle reatures brewery in Freemantle where their Pale Ale beer originally started its life (Peter Brown, the renowned beer writer, has it in his top 2O beers in the world). This was a fascinating place; not only is it a brewery, but also a restaurant and bar, o en seven days a week – definitely well worth a detour
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SUMMER / AUTUMN 2013 - 51
e t sto was risbane where the ions secured their first victory – quite a lucky one, even if I say so myself. Because of the nature of the climate, there are no real wine regions in this area. The best thing when you’re in Brisbane, which I thought was a beautiful city, is to take a trip out to Surfers’ Paradise, where we stayed a night at the Versace Hotel (you’ll know the one; it’s where all the stars stay after they come out of I’m a Celebrity...Get Me Out of Here! ).
Also take a trip up to Noosa, which, interestingly, is where the Lions based their training camp. This is a fantastic beached area where we had a great day enjoying the warm Brisbane sun (bear in mind it was their winter!). So, we returned to Brisbane, packed our bags and moved onto Melbourne for the next test.
Unlike Perth and Brisbane, Melbourne is a much older city and you get that feel straightaway. It’s clear that the city has worked very hard on developing the old areas and one particular place we really enjoyed visiting was the South Quay with its bars and restaurants. It’s also well worth taking a trip down to Saint Kilda and particularly Rococo restaurant, where my old pal Chris Fulham from my college cheffing days has the reins
One of my wine suppliers, Enotria, had arranged a day out at a vineyard called Yering Station, which is in the heart of the Yarra valley. This is only an hour’s drive from Melbourne and I can highly recommend taking the drive out. Luckily for us, one of the main guys from Yering Station, Aaron Drummond, picked us up from our hotel and took us out there to meet Willy Lunn, who is their chief winemaker (he has actually won Winemaker of the Year at the International Wines and Spirits Competition in London).
Willy and Aaron laid on some great wines and you can actually taste for yourself Little Yering in most of our venues. After the cellar tour we were treated to a stunning lunch in their award winning restaurant. The winery itself has won an Australian tourism award and is in the hall of fame for ‘Best Tourism Winery’. I thought the guys treated us like royalty on the day and we would definitely return if we ever had the opportunity.
Off we went back to Melbourne to watch the match. This time I felt we were a bit unlucky losing and also felt a bit guilty that it would set up a fantastic finale in ydney o, with this in mind and only a hop, skip and a jump in the aeroplane, we touched down at Sydney airport. Sydney had a different feel to it entirely as the Lions supporters clearly took over Brisbane and Melbourne, which are much smaller cities and 4O,OOO red shirts kind of stand out. It did feel harder to have the same impact in Sydney, but trust me, we tried.
ur first ort of call was to go and stay with my wife’s sister up in Woy Woy (they do like to double a name for some unknown reason). This was about an hour’s drive from Sydney and a very nice place to recharge our batteries and launder our Lions re lica shirts, ready for the final test lus, it’s not far away from the Hunter Valley, which was the next stop on our wine tour. We decided we would stay the night in the Hunter Valley, so booked the Sebel Kirkton Park Hotel, which is right in the heart of the area and again recommended.
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36 - AUTUMN / WINTER 2013
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SUMMER / AUTUMN 2013 - 49
We took off on a tour of the area. If you didn’t know, the Hunter Valley is well known for Semillon wines, so we concentrated on this particular grape variety and all those Aussie brands – you know, Lindemans, Tyrrells, Tempus Two and McGuigan, to name a few – who all have fantastic cellar doors and do it very well here. After a great day’s wine tasting, we went back to the hotel for a splendid dinner, accompanied by a bottle of Gundog Estate, which is 1OO% Semillon; this went down with great aplomb.
The next morning we were up early and after a hearty breakfast we were going to meet Klaus Hahn, who was an interesting chap and the Viticulturist for the Glenguin Estate. This had been arranged by another wine supplier, Bibendum, who we use throughout our pubs. Now, Klaus, who I refer to as ‘the Karate Kid’ as he was once a black belt prior to looking after the Glenguin Estate (amongst other jobs in his interesting life), laid on eight very good wines for us to taste, the star for me being the Stonybroke Shiraz and a very interesting 2OO9 Iron Bark Tannat. Tannat is normally only ever used as a blend in a wine, so it’s very unusual to get 1OO% Tannat and I’d never tried this before. The tannins are huge; hence why it’s normally only used as a blend I’d definitely give it another try, but would much prefer to drink with a meal next time. The Glenguin Estate is best known for
its Old Broke Block Semillon, which is again well worth tasting if you ever get the opportunity.
The Glenguin Estate was established by Robin Tedder and family. Interestingly, Robin is one of only 17
ualified masters of wine in ustralia hese are high end wines that, because of the current exchange rate between the countries, are difficult to get hold of in the UK, which is a real shame.
e finished off our tri in the unter alley at a small winery called Iron Gate Estate. This is run by a gentleman originally from Margate and they only sell wines through the cellar door, not available for commercial or export use. This, without a doubt, was one of the best tastings we had throughout all the regions. All the wines were very hard to fault and are a must for your list if you are ever in the Hunter Valley.
This was a great end to our wine journey through Australia. The only problem I now had on my mind was how much excess baggage I would have to pay with all these bottles in my suitcase.
After we left the Hunter Valley, …we returned to the city to re are ourselves for the final test – the showdown between the great British and Irish Lions against the Australian Wallabies. If I said I wasn’t
nervous on the day of the match, I’d be lying! The rest is history and, after celebrating a truly magnificent victory, I eventually got to bed at 4am the following morning.
As the Lions only tour every four years, it’s going to be 12 years until they return again to Australia. I’ve already started making plans...
W&H_2_Aut-Win13_WineJourneys2.indd 7 09/10/2013 10:35
38 - AUTUMN / WINTER 2013
CHRISTMAS AT W&H
AND NOW FOR SOMETHING
A LITTLE DIFFERENT...
HERE AT W&H WE DO MORE THAN JUST TURKEY FOR CHRISTMAS. IF YOU’RE A VEGETARIAN OR SIMPLY FANCY
SOMETHING A BIT DIFFERENT, EACH OF OUR VENUES OFFER A RANGE OF DISHES THAT WILL CATER FOR ALL
TASTES AND REQUIREMENTS. READ ON FOR OUR ROUNDUP OF FESTIVE ALTERNATIVES...
THE LITTLE BROWN JUGWILD VENISON BOURGUIGNON
smoked English pancetta – baby onions – button mushrooms – red wine & crème de cassis sauce –
creamed truffle mashed potato
CHARGRILLED PORK LOINcreamy Koffmans cabbage –
potato purée – red wine sauce
FISH STEW & LOBSTER BISQUEsalmon – mullet – hake – king prawn – mussels –
clams – peas – new potatoes
BUTTER BEAN, PUY LENTIL & ROOT VEGETABLE WELLINGTON
(wrapped in spinach pancakes & puff pastry)fondant potatoes – wild mushroom sauce
ALL MAIN COURSES COME WITH MIXED WINTER VEGETABLES:
braised red cabbage – carrot & swede mash – honey roasted parsnips – Brussels sprouts
THE CHASER INNROAST LOIN OF PORK
sautéed spinach & chard –spring onion & thyme rosti potato – cider & apple sauce
WINTER VEGETABLE & PUMPKIN CHESTNUT COBBLER
roasted carrot & cardamom – toasted chestnut cobbler – buttered parsley new potatoes
BRAISED FEATHER BLADE OF BEEFhorseradish mash – roasted baby shallots – tarragon gravy
PAN COOKED BRILL FILLETwinkles & clams – crushed chervil potatoes –
saffron beurre blanc sauce
PAN COOKED PHEASANT BREASTconfit pheasant leg – bubble & squeak –
bread sauce & pan juices
CARROT & SWEDE PURÉEbraised red cabbage with cinnamon –
roasted parsnips – creamed leeks
THE OLD DUNNINGS MILLBRAISED BEEF SHIN CASSEROLE
roasted root vegetables – creamy mash
ROASTED FILLET OF COD WITH A WALNUT, LEMON & PARMESAN CRUST
saffron fondant potato – braised fennel – parsley cream sauce
CHARGRILLED PORK STEAK STUFFED WITH BRANDY SOAKED APRICOTS
dauphinoise potatoes – sautéed savoy cabbage & bacon – rich red wine & thyme sauce
AUBERGINE & SMOKED APPLEWOOD CROQUE MONSIEUR
roasted vine cherry tomatoes – pan cooked new potato cake
ALL MAIN COURSES ARE SERVED WITH A SELECTION OF SEASONAL VEGETABLES:
sliced sprouts with bacon & chestnuts honey roasted carrots & parsnipsbraised red cabbage with apple
W&H_3_Aut/Win13_AlternativeChristmasMenus.indd 2 09/10/2013 10:37
AUTUMN / WINTER 2013 - 39
THE FARM @ FRIDAY STREET
SLOW BRAISED BLADE OF BRITISH BEEF IN RED WINE WITH SHALLOTS
& CHESTNUT MUSHROOMS buttered mash
WILD MUSHROOM BUTTERNUT SQUASH & HAZELNUT WELLINGTON
root vegetable game chips – Madeira sauce
PAN SEARED FILLET OF SEA BASS, ROASTED FENNEL & POTATO GRATIN
mussel & saffron butter sauce
WILD GAME CASSEROLE (RABBIT, WILD BOAR, PHEASANT & VENISON)
thyme dumplings – celeriac mashed potato
ALL MAIN COURSES ARE SERVED WITH:roasted carrots – sprouts & chestnuts – roasted parsnips – braised red cabbage
STANMER HOUSESLOW COOKED SUSSEX PORK BELLY
spring onion & chorizo mash – crispy Parma ham – rosemary sauce
CHESTNUT & WILD MUSHROOM FILO STRUDEL garlic gratin potato – spinach veloute
PAVE OF LOCH CAUGHT SCOTTISH SALMON mussel & clam chowder
28 DAY HUNG RIB EYE STEAK garlic butter – hand cut sea salted chips
(£5 supplement)
ALL MAINS SERVED WITH honey roasted parsnips & baby carrots – Brussels sprouts with
chestnuts & crispy bacon lardons – creamy leeks
For full details of our Christmas menus and to book your table, visit us online at
www.whitingandhammond.co.uk
THE MARK CROSS INN‘NOSE TO TAIL’
beef cheek & braised oxtail –confi t shallot –
fondant potato – rich Shiraz sauce
SALMON, SPINACH & CREAM CHEESE EN CROUTEpink peppercorn butter sauce –
chive crushed new potatoes
CONFIT DUCK LEGpancetta – prune & sage sauce –
smoked garlic mash
ROASTED FENNELsweet potato – green lentil & butternut squash –
topped with a walnut cobbler
ALL DISHES ARE SERVED WITH A PANACHE OF WINTER VEGETABLES:
sautéed sprouts & chestnuts – braised red cabbage
THE CRICKETERS INNTHYME ROASTED BEETROOT & JERUSALEM ARTICHOKES
& RED ONIONS, SAUTÉED BABY SPINACH, LEEKS & NUTMEG PIE (fi lo pastry)
creamy parsnip & potato mash – blue cheese sauce
RED WINE BRAISED PHEASANT, ROASTED CELERIAC,
BABY ONIONS & CHESTNUT COBBLERbuttered baby potatoes
SLOWLY COOKED BEEF FEATHER BLADEfresh horseradish & rosemary potato rosti –
sticky red cabbage – green peppercorn & mulled port sauce
NORTH ATLANTIC COD WELLINGTONfi llet of North Atlantic cod wrapped in a
smoked salmon pâté, baby spinach, lemon & herb pancake & puff pastry – chive crushed baby potatoes –
creamy North Atlantic prawn bisque sauce
MIXED SEASONAL VEGETABLES:honey roasted carrots & parsnips –
Brussels sprouts & chestnuts – braised red cabbage
W&H_3_Aut/Win13_AlternativeChristmasMenus.indd 3 09/10/2013 10:42
GOLF AT HEVER CASTLE
Receive a FREE Club, Range and Lesson offer from our friendly PGA Professionals at Castle Golf School.
LEARN IT
Receive our 2 months FREE Membership, “Love it” offer.7 Day Memberships available from as
little as £35 per month.
LOVE IT
Receive our 2 for 1 “Play it” offer on our 18 Hole Kings & Queens Course
and our 9 Hole Princes Course.
PLAY IT
Only 1 mile from Hever Castle, our club offers many choices for you to start and continue enjoying the game of golf
Receive a FREE Club, Range and Lesson offer from our friendly PGA Professionals at Castle Golf School.
N IT
IT
and our 9 Hole Princes Course.
Historic • Picturesque • insPiring
Contact us today to receive all our Learn it, play it, love it offers available until February 2014. Simply email us at [email protected] and request the LPL offers or call Peter or Claire on 01732701003 who will arrange for your offer pack to be sent to you.
WIN A HEVER CASTLE GOLF
MEMBERSHIP WORTH £400
He er co u
Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP
GOLF AT GOLF CLUB
Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 1 01/10/2013 16:36:42
Historic • Picturesque • insPiring
The membership will give you access to all of Hever Castle’s 27 holes and includes:• £400 of flexi credit to be used against your and your guests’ fees• Holding an official handicap & access to Club Competition• Day Passes to Hever Castle & Gardens • Discounts in the Professional Shop & Astor Lounge Bar & Restaurant
To be in with a chance of winning this great prize, simply answer the following question:
WIN A HEVER CASTLE GOLF
MEMBERSHIP WORTH £400
Which of Henry VIII’s wives had their childhood home at Hever Castle?
A) Anne Boleyn B) Catherine of Aragon C) Jane Seymour
name: .................................................................................................
Address: ..............................................................................................
tel: ........................................ email: .................................................
Terms & Conditions All entries – either by email or by post – must be received no later than 1st February 2014. Only one entry per person. The Club’s decision is final. Prize is non-refundable and cannot be sold, transferred or reserved. Competition only open to UK residents. Winner will be the first correct entry drawn. We reserve the right to offer an alternative prize.
GOLF CLUB
Circle your answer, fill out the details below and send this slip to Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP or email your full contact details and the answer to [email protected] with the subject line ‘Gastro Hever Castle Golf Club Competition’.
If you do not wish to be contacted in the future by Hever Castle Golf Club or any other affiliated brand, please send an email stating this to [email protected], making the subject line ‘Opt Out’. For more information about our competition partners, visit www.hever.co.uk
GOLF CLUB
Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 2 01/10/2013 16:36:47W&H_3_Aut-Win13_HeverGolf.indd 2 09/10/2013 12:52
GOLF AT HEVER CASTLE
Receive a FREE Club, Range and Lesson offer from our friendly PGA Professionals at Castle Golf School.
LEARN IT
Receive our 2 months FREE Membership, “Love it” offer.7 Day Memberships available from as
little as £35 per month.
LOVE IT
Receive our 2 for 1 “Play it” offer on our 18 Hole Kings & Queens Course
and our 9 Hole Princes Course.
PLAY IT
Only 1 mile from Hever Castle, our club offers many choices for you to start and continue enjoying the game of golf
Historic • Picturesque • insPiring
Contact us today to receive all our Learn it, play it, love it offers available until February 2014. Simply email us at [email protected] and request the LPL offers or call Peter or Claire on 01732701003 who will arrange for your offer pack to be sent to you.
WIN A HEVER CASTLE GOLF
MEMBERSHIP WORTH £400
He er co u
Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP
GOLF CLUB
Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 1 01/10/2013 16:36:42
Historic • Picturesque • insPiring
The membership will give you access to all of Hever Castle’s 27 holes and includes:• £400 of flexi credit to be used against your and your guests’ fees• Holding an official handicap & access to Club Competition• Day Passes to Hever Castle & Gardens • Discounts in the Professional Shop & Astor Lounge Bar & Restaurant
To be in with a chance of winning this great prize, simply answer the following question:
WIN A HEVER CASTLE GOLF
MEMBERSHIP WORTH £400
Which of Henry VIII’s wives had their childhood home at Hever Castle?
A) Anne Boleyn B) Catherine of Aragon C) Jane Seymour
WIWIWI
name: .................................................................................................
Address: ..............................................................................................
tel: ........................................ email: .................................................
Terms & Conditions All entries – either by email or by post – must be received no later than 1st February 2014. Only one entry per person. The Club’s decision is final. Prize is non-refundable and cannot be sold, transferred or reserved. Competition only open to UK residents. Winner will be the first correct entry drawn. We reserve the right to offer an alternative prize.
GOLF CLUB
Circle your answer, fill out the details below and send this slip to Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP or email your full contact details and the answer to [email protected] with the subject line ‘Gastro Hever Castle Golf Club Competition’.
If you do not wish to be contacted in the future by Hever Castle Golf Club or any other affiliated brand, please send an email stating this to [email protected], making the subject line ‘Opt Out’. For more information about our competition partners, visit www.hever.co.uk
GOLF CLUB
Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 2 01/10/2013 16:36:47W&H_3_Aut-Win13_HeverGolf.indd 3 09/10/2013 12:53
42 - AUTUMN / WINTER 2013
If you’ve ever fried off a clove of garlic,
drizzled olive oil over a salad or sprinkled
basil over your spaghetti, chances are you’ve
been inadvertently inspired by the late food
writer, Elizabeth David.
Whether or not you have heard her name,
most will be familiar with the dishes she
helped make popular in the UK.
As well as bringing Mediterranean fare to
our shores, Elizabeth helped to give vegetables
a starring role in cooking, making meat-free
meals appetising to a generation who saw
vegetable-based dishes as something
they had to endure when money and
rations were scarce.
And now, in the year that
Elizabeth would have
celebrated her 100th birthday, a new
collection entitled Elizabeth David On
Vegetables has been released.
The book introduces a new generation of
food fans to Elizabeth, who was renowned
for her evocative descriptions and innovative
recipes and praised by people as diverse as
Brideshead Revisited author, Evelyn Waugh,
and celebrity chef Jamie Oliver.
“Lots of chefs, and often quite unexpected
chefs, will tell you: ‘Oh yes, I cook from
Elizabeth David’,” says Jill Norman,
Elizabeth’s editor, who has written the
introduction to the new book.
“You can fi nd it in people like Jamie Oliver,
who cheerfully acknowledges her infl uence,”
adds Norman, who also cites Hugh Fearnley
Groundbreaking food writer, Elizabeth David, would have turned
100 this year. As a new collection of her recipes is published, her
former editor, Jill Norman, tells Keeley Bolger how her late friend
continues to influence British tastes today
LEAFY LEGACY
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SUMMER / AUTUMN 2013 - 25
Whittingstall, Mark Hix and Rowley Leigh as
fans of Elizabeth’s work.
“She just had a natural way of writing. She
could have written about all sorts things, but
she happened to choose food.
“She would describe a market in a way that
made it feel like you were there. She had a very
good eye for picking out details and I think
that’s what makes her writing so attractive.”
Norman is full of awe for Elizabeth’s
writing ‘gift’, but adds: “I have to tell you
that she didn’t regard it as a gift. She wrote,
rewrote and rewrote until she was satisfied.
It didn’t just pour out of her.”
Despite that, Elizabeth, who was born in
Sussex in 1913 to Rupert Gwynne, an MP for
Eastbourne, and Stella Gwynne, the daughter
of a former home secretary was named one of
Radio 4’s top 60 Britons to have lived during
Queen Elizabeth II’s reign.
Although initially determined to be
an actress, the teenage Elizabeth became
fascinated by French food when she moved
in with a Parisian family, aged 17, while
studying history and literature at the
prestigious Sorbonne University.
She began recording recipes on her
travels, which later took her to Greece,
Italy and Egypt. When she returned to the
UK to make some money, Elizabeth started
writing Mediterranean recipes for Harper’s
Bazaar magazine.
A year later, in 1950, her first collection, A
Book Of Mediterranean Food, was published.
Seven more books followed and in 1982 she was
made a Fellow of the Royal Society of Literature.
To top it off, in 1986 Elizabeth was made a CBE.
Despite the high regard in which she
is held, Elizabeth remained modest and
probably had no idea of how influential she
was set to become.
But Norman thinks Elizabeth, who died of
a stroke in 1992, aged 78, would have been
pleased by how our appetites have developed.
“I think she gave a base for lots of people
who’ve written since, and made people
aware, from the 1950s and 60s on, that there
was other food out there,” says Norman.
“Now we have a very vibrant food culture
and I think she’d be quite surprised if she
were still alive to see how things have
changed and improved. I think she had some
place in this because she got people thinking
about food in a different way.”
Nowadays, herbs and spices expert
Norman has the busy task of looking after
Elizabeth’s literary estate. She looks back on
her late friend’s life with great fondness.
“She was a very elegant woman, always
very simply but elegantly dressed,” she says.
“Elizabeth was a lovely travelling companion
because she really looked forward to going to
places and enjoyed everything.
“She enjoyed exploring and looking in
markets and trying little restaurants. She
didn’t like to go anywhere grand, she just
liked trying out local things, really.”
“I think she’d be surprised and
obviously pleased [to know of her
popularity today]. Her books always sold
very well when she was alive and there
were always chefs and food writers who
acknowledged her, but the fact that she
died 20 years ago and this still goes on is
pretty extraordinary.”
Read on for two recipes from Elizabeth
David On Vegetables…
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AUTUMN / WINTER 2013 - 45
Tomates provencal (Provencal tomatoes)
SERVES 2-4
8 large ripe tomatoes
1 clove garlic, crushed
Handful of parsley
2tbsp olive oil
Salt and pepper
Cut the tomatoes in half. With a small knife make several
incisions crosswise in the pulp of the tomatoes and in
these rub salt, pepper and crushed garlic. Chop fi nely
a good handful of parsley and spread each half tomato
with it, pressing it well in.
Pour a few drops of olive oil on each and cook under the
grill for preference, or in a hot oven at 200°C/gas 6.
To be quite perfect, tomates provencales should be slightly blackened on the cut surface.
Tarte aux asperges (Asparagus tart)
SERVES 4-5
For the pastry:
250g plain fl our
175g butter
A pinch of salt
FOR THE FILLING:
1kg asparagus
1tsp sugar
450ml bechamel sauce made with milk or cream
60g grated cheese
Knead the fl our, salt and butter together, adding a little water to
make a paste. Prepare this one hour before cooking if possible.
Prepare the asparagus very carefully, peeling off the dry
outer skin of the stalks. Put them tied in a bunch and heads
uppermost into boiling salted water, to which you add a
teaspoon of sugar and cook them for 10 minutes (a little longer
if they are very large ones). Drain them and cut each asparagus
into three or four pieces, discarding the hard part at the ends.
Roll out your pastry, line a fl at buttered pie tin (23-25cm)
with it, cover the inside and the edges with kitchen paper
and put the usual beans into the paper to keep the pastry
fl at. Bake it in a hot oven (200°C/gas 6) for 20 minutes.
Heat up the bechamel gently while the pastry is baking.
Now add the grated cheese to the prepared bechamel and,
off the fi re, the asparagus.
Take the paper and the beans off the pastry, fi ll with the
asparagus mixture, put it into the oven to brown and serve hot.
Tip: You can use dried lentils, pulses or baking beans to line your tin.
Elizabeth David On Vegetables by Elizabeth David is published by Quadrille, priced £20. Available now
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FULLER’S
46 - AUTUMN / WINTER 2013
THEBREWERYFROM THEBIGSMOKE
Since the early 18OOs, Fuller’s Brewery has been producing some of the nation’s favourite ales; more than three centuries later, it is a key W&H supplier and still at the forefront of our Capital’s
brewing scene. We talk to Gary Forge to find out what happened when London came calling
There are many reasons why a business meeting can go well; it might be a firm handshake and a winning smile, an appetising selection of pastries or a show stopping PowerPoint
presentation. When it came to our get-together with uller s Brewery, it was rugby.
A meeting was arranged between the two companies where many similarities were identified, remembers ary orge, ational Account anager
South East for Fuller’s. “Apart from a mutual love of beer and pubs, a shared passion for sport, especially rugby, was quickly established.
As a diehard rugby fan and ale aficionado, Brian hiting found in uller s a unique kinship. t wasn t
all scrums and Si ations, however, as they soon discovered common ground in their companies respective visions.
“Both have a premium offering with a passion for quality, but retain a sense of the bespoke, says
FU
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’S B
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W&H_3_Aut-Win13_AleTale**.indd 2 09/10/2013 10:59
AUTUMN / WINTER 2013 - 47
Gary. “All W&H outlets are very much individual pubs, while our beers are brewed with the same traditional methods that have been used for centuries.”
A point well made, as Fuller’s have been in the brewing business for over 35O years. Setting up shop in the gardens of Bedford House on Chiswick Mall, they thrived until the early 19th century when owners Douglas and Henry Thompson and Philip Wood ran into financial difficulties, forcing them to seek out a new partner.
Enter John Fuller, who joined the business in 1829. Despite a subsequently fruitful decade working together, the partnership proved to be a difficult one and was eventually dissolved when Douglas Thompson fled to France in 1841. Four years later, Fuller’s son – John Bird Fuller – came aboard, accompanied by Henry Smith from the Ind & Smith Brewery in Romford and Head Brewer John Turner, who together formed Fuller Smith & Turner, occupying the Griffin Brewery in London, where the business is still based today.
Since then, the company has built a reputation for brewing quality beers and winning numerous awards, with descendants of the first partners still involved in the day-to-day running of the business.
Iconic in its own right among bitter drinkers, London Pride, their benchmark brew, is renowned for its distinctive, rounded avour, becoming Britain s leading premium ale.
“London Pride was born in the 5Os,” says Gary. “Fuller’s launched a competition among its customers to come up with a name for its new Best Bitter, which was proving very popular. Many suggestions were put forward; some quirky, some funny, some rubbish and some unprintable. However, one suggestion stood out – London Pride.”
he name itself is particularly significant for both the brewery and Londoners in general. As the name given to a wild ower that would grow out of bomb
site rubble during The Blitz, it embodies the city’s fascinating history and enduring spirit.
his ower had become a symbol of the defiance of the city and a determination to resist and overcome the Nazi onslaught from the skies in the days where Britain stood alone against Hitler,” explains Gary. “It was immortalised in a song by Noël Coward and the name was adopted by Fuller’s for their new beer.”
In addition to being intrinsically linked to the nation’s Capital, Fuller’s are just as dedicated to seeing their wares thrive in our part of the world, as Gary explains.
“The London and Kent and Sussex brewing scenes are very similar,” he says. “Many residents of the Home Counties work in London and want to enjoy the same beer in the evenings and weekends that they regularly drink at lunchtime and after work. There are plenty of native Londoners that now live in Kent and Sussex as well, so London brewed beers are always going to be popular.”
Indeed, it would seem that ale has been making something of a comeback in recent years as both city and country drinkers acquire a more vibrant and
avoursome taste.“There has been a massive resurgence in the
popularity of cask ale in the last couple of years,”
W&H_3_Aut-Win13_AleTale**.indd 3 09/10/2013 11:00
FULLER’S
48 - AUTUMN / WINTER 2013
says Gary. “This has meant that new micro and craft breweries are popping up all over the South East, turning ale into the new trendy drink.”
So, where does that leave Fuller’s? With so many breweries producing such a wide range of premium tipples for punters to choose from, how do they ensure they stay one step ahead of the game ary is feeling confi dent.
“We have reacted to these new breweries by looking forward ourselves and giving our brewers licence to experiment with fresh, exciting beers,” he says. “We are at the cutting edge of modern British brewing, while retaining our sense of tradition and a genuine passion for what we do.”
ike the ondon ride ower, it would seem that this is one brewery that isn’t afraid of a little healthy competition and one that plays to win. We’ll drink to that.
Fuller, Smith & Turner P.L.C., The Griffi n Brewery, Chiswick Lane South, London W4 2QB • O2O 8996 2OOO • www.fullers.co.uk
PRIDE OF PLACE WE TAKE A LOOK AT FOUR KEY BREWS FROM THE FULLER’S RANGE
LONDON PRIDEAVAILABLE IN CASK, KEG
(4.1% ABV) AND BOTTLES (4.7% ABV)
A rich, smooth and wonderfully balanced beer. Its distinctive malty
base is complemented by well-developed hop character,
from adding Target, Challenger and Northdown varieties to the brew.
ESBAVAILABLE IN
CASK (5.5% ABV) AND BOTTLES (5.9% ABV)
Winner of many awards around the world, this famous strong ale has a deep red colour with a
powerful malt base, complemented by a full array of hop avours in
perfect balance.
LONDON PORTERAVAILABLE IN CASK
AND BOTTLES (5.4% ABV)Smooth and satisfying, here’s
an historic beer that derives its rich, chocolaty character from
a blend of brown and chocolate malts in the brew. A wonderful
accompaniment to many sweet foods.
ORGANIC HONEY DEWAVAILABLE IN KEG
AND BOTTLES (5.O% ABV)Best served cold, the real
organic honey in this refreshing brew gives a gentle sweetness that appeals to a wide range of people,
making it a very popular choice.
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50 - AUTUMN / WINTER 2013
Page50.indd 2 08/10/2013 11:02
AUTUMN / WINTER 2013 - 09
1. REGISTERONLINE AT: WWW.WHITINGANDHAMMOND.CO.UK
2. COLLECTEVERY TIME YOU SPEND YOU COLLECT POINTS
3. SAVECASH YOUR POINTS IN FOR MONEY OFF YOUR BILL
1. £1 minimum spend to begin receiving points. 2. Points are not useable in conjunction with any other offers. 3. 1 point is worth 5 pence off the purchase price of goods {not the total including gratuities} to spend on food and/or drink in any Whiting & Hammond venue. These can be collected or are redeemable against your next purchase. 4. We will not exchange points for cash and the offer is non transferrable. 5. Whiting & Hammond reserve the right to cancel, withdraw or alter the scheme, including these terms and conditions, or any individual Loyalty Card account, at any time. 6. We do not issue additional cards for the same account, however if you lose your card, a new one may be issued and your old card will then be invalid. 7. All Whiting & Hammond Loyalty Cards belong to Whiting & Hammond. 8. If you need to contact our head office for any information regarding these terms and conditions please contact us at - Head Office, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent. TN11 8JJ Email: [email protected] 9. These terms do not affect your statutory rights.
TERMS & CONDITIONS
YOURCARD
“WE’D LIKE TO GIVE SOMETHING BACK TO OUR CUSTOMERS SO
WE’VE DESIGNED OUR OWN CUSTOMER LOYALTY CARD. IT’S
A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN
POINTS EVERY TIME YOU VISIT ANY OF OUR SITES.”
WWW.WHITINGANDHAMMOND.CO.UK/LOYALTY
INTRODUCING
BRIAN WHITING | MANAGING DIRECTOR
DISCOVER OUR PUBS & RESTAURANTS...
FOR MORE INFO
STUMBLE HILL, SHIPBOURNE,TONBRIDGE, KENT TN11 9PET: 01732 810360
15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8APT: 01323 766049
WROTHAM RD, MEOPHAM,KENT DA13 0QAT: 01474 812163
DUNNINGS RD, EAST GRINSTEAD,WEST SUSSEX RH19 4ATT: 01342 326341
MARK CROSS, NR TUNBRIDGE WELLS,EAST SUSSEX TN6 3NPT: 01892 852423
CHIDDINGSTONE CAUSEWAY,TONBRIDGE, KENT TN11 8JJT: 01892 870318
STANMER PARK, BRIGHTON,EAST SUSSEX BN1 9QAT: 01273 680400
THE CHASER INN
THE FARM @ FRIDAY ST
THE CRICKETERS INN
THE OLD DUNNINGS MILL
THE MARK CROSS INN
THE LITTLE BROWN JUG
STANMER HOUSEBRIGHTON
LOYALTY REWARD
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52 - AUTUMN / WINTER 2013
Page52.indd 2 08/10/2013 10:45
PROFILE
Tell us your background
I joined Whiting & Hammond at the age of 14, working at The Farm. I was attending a charity event and it was so busy that I started to
clear glasses and plates to help out. Afterwards, I was offered some casual work, which I instantly accepted!
What’s your day-to-day role?
I’m a general member of fl oor and bar staff, so my duties can vary, but usually involve being based on the bar or in the restaurant. The Farm has a great working environment, along with a group
of dedicated staff.
How do you spend your time outside work?
I do a lot of physical exercise, including running and working out at the gym. I also spend a lot of time socialising with friends and family.
What’s your favourite song of all time?
It has to be Mr Brightside by The Killers.
If you could spend a day with any celebrity,
who would it be and why?
I’d love to meet the legend himself, Will Smith. He is such an iconic person and I’d love him to sing and dance to the classic
Fresh Prince of Bel Air song!
What’s your background?
I started with Whiting & Hammond at the age of 14 as a part-time Kitchen Porter. Three years later I joined The Farm @ Friday Street full
time as a KP, before moving back to The Mark Cross to join the company’s apprenticeship scheme. I’ve never looked back!
And your role at W&H?
I see myself as a morale booster! I’m always chirpy and friendly and try to bring positivity to the guys.
What do you do outside of work?
I have a few hobbies; I play rugby and sing in a band when I have the time. I also spend a lot of time in my kitchen at home, trying different things to
give to my housemate and girlfriend. They’re my harshest critics...
Your all time favourite fi lm is?
It has to be the Hannibal series; they’re dark, twisted and very well written. Anthony Hopkins is also one of the
best actors in the world.
What would you do if you were invisible for a day?
I would probably catch a plane to New York. I’ve always wanted to go but never had the opportunity before – something about a city
that never sleeps draws me in.
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CONTINUING THE ‘BEHIND THE BAR’ LOOK AT OUR HARDWORKING STAFF, WE INTRODUCE YOU TO NOT ONE, BUT TWO MEMBERS OF THE W&H FAMILY. SAY HELLO TO CARL HOOPER FROM THE FARM @ FRIDAY STREET
AND TOBY WARREN FROM THE MARK CROSS INN AS WE FIND OUT WHAT MAKES THEM TICK
MEET THE TEAM
AUTUMN / WINTER 2013 - 53
CARL HOOPERFRONT OF HOUSE
at The Farm @ Friday Street, Eastbourne
TOBY WARRENAPPRENTICE CHEF
at The Mark Cross Inn, Nr Tunbridge Wells
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54 - AUTUMN / WINTER 2013
While pulling crackers and unwrapping presents is all well and good, mastering the roast dinner can be a bit of a challenge. Our Executive Head Chef, James Moyle-Rosser, gives his top tips on how to get ahead of the
game and make sure your festive food preparations are a doddle.“It’s no fun spending your Christmas slaving away at the stove, so this
planner will help you prepare a feast for the family without the stress,” says ames. ead on to find out how a little it of or anisation and re aration
will really help break the back of what can be considered a daunting task.
EASY LIKE A CHRISTMAS
MORNING
Photography by Sam Yardley
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W&H AT HOME
AUTUMN / WINTER 2013 - 55
CHRISTMAS EVE
Really, this should be the day
you get pretty much everything
done. Once you’ve got all of this
out of the way, you’ll have very
little to do and worry about on
Christmas Day.
Let’s start gently and make
the cranberry sauce; it’s dead
easy and will take no time at all.
You can place it in bowls and
keep in the fridge overnight,
or you can bottle it in sterilised
jars and give any surplus ones
out as great gifts.
For the stuffing, I like apricot,
sage and onion myself, but this
all comes down to personal
preference. Whatever you
choose, make it now and either
roll into balls or place in an
ovenproof dish with some knobs
of butter on top, then put in
your fridge ready to be cooked
the following day.
Get the spuds peeled and cut,
then leave them in a pan of cold
water in the fridge.
Roll the sausages in their
bacon blankets and also place in
the fridge ready for cooking in
the morning.
Cheese sauce can be made
in advance and again stored
overnight in the fridge.
Peeling the carrots, chopping
the swede, crossing and taking
away the outer leaves of the
Brussels sprouts and taking
out the woody centre of the
parsnips can all be done today.
The red cabbage can be sliced
and all the ingredients placed in
a thick bottom pot, ready to go
on in the morning.
It might be an old wives’ tale,
but this is one I was taught as
a boy – making the Yorkshire
pudding batter the day before
really helps give it time to work
its magic and leaves you with
well risen puds.
After all this, the only thing
left to do is the brandy butter
and the eggnog cream – oh, and
why not a well deserved sherry
or gin and tonic!
The two vital things to
establish are a) when you
intend to eat and b) the size
of your turkey. Choose your
cooking method from the many
on offer, calculate the cooking
time, add at least 45 minutes
for the bird to rest and then
subtract that from your target
eating time.
A very good reason for
doing this on Christmas Eve is
that you’ll spot mistakes early
enough to reschedule. If you’ve
bought a particularly large
turkey and were hoping to eat
at 1pm, you’ll soon notice if this
means a 4:30pm start and will
be able to shift lunch to dinner
time without embarrassment.
CHRISTMAS DAY
Before anything else happens
in the kitchen, crank the oven
up to maximum. It will take an
hour to come up to temperature,
which will give you just enough
time for breakfast. Remove
the wishbone from the turkey
with a small, sharp knife. This
makes carving much easier.
Traditionalists can scrape the
bone clean and put it in the pan
next to the bird for pulling later.
Slather the bird with butter,
pepper and a bit of thyme and
chuck an orange inside. I also
put two extra onions in their
skins on either side of the bird.
They blacken on the outside,
but the insides soften and can
be crushed into the pan juices to
further enrich the gravy.
Finally, pop it into the hot
oven for at least half an hour.
If you have a kitchen timer –
and you should – set it for 30
minutes. The only real disaster
that can befall you at this stage
is forgetting to turn the oven
down after the initial searing.
I usually find this is around
the right time to get the drinks
going and start in on the
presents.
WHILE THE TURKEY IS IN
I boil carrots, parsnips,
cauliflower and sprouts until
just underdone, then stop them
cooking in cold water. In the
bottom of the carrot pot I put
a lump of butter, a teaspoonful
of honey and a tablespoon of
water and the same again with
the parsnips, but with an added
teaspoon of mustard. I then put
So, let’s write our menu...
Traditional roast turkey with all the trimmings – pigs in blankets -
sage, apricot and pork stuffing
Peppered roast strip loin of beef with Yorkshire puddings
Braised red cabbage with orange and spices
Roasted parsnips with maple and mustard
Roasted carrots
Bashed turnips and carrots
Cauliflower cheese
Duck fat roasted potatoes
Brussels sprouts, chestnuts and pancetta lardons
Bread sauce
Cranberry sauce
Christmas pudding
Brandy butter
Eggnog cream
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W&H AT HOME
56 - AUTUMN / WINTER 2013
the cold carrots and parsnips
back on top and put it all to one
side with the lid on. For the
sprouts, I sweat some chopped
pancetta in its own fat in the
bottom of a pan, then add some
roasted chestnuts, let it cool and
pour the cold sprouts on top.
This is also the time to
manage bread sauce, stuffing
or any of the indulgences our
families demand. My lot like
bashed carrots with turnips
as well as the roasted carrots,
so this is the time when I pull
them out of the fridge and get
them cooking. Now is also ideal
for the red cabbage to make its
way onto the stove, potatoes
to go on, beef to go in and
Yorkshire tins to be heated up.
Half an hour before the
turkey is due to come out, I put
a big metal tray into the oven to
heat up in preparation for the
roast potatoes.
WHILE THE TURKEY RESTS
As the turkey comes out, I lift it
clear of the roasting pan, leaving
the juices behind, transfer it to a
warmed serving plate and top it
with a fetching tinfoil hat to retain
some heat while it rests. With the
remaining veg just needing heat
for the last five to 10 minutes,
there’s plenty of time for the rest
of the process to be panic free.
I turn the oven back up to
full, whip out the potato tray
and put it across the two
biggest rings on the top of the
oven. I melt a huge, artery
compromising slab of duck fat
in the searing hot pan, toss the
parboiled potatoes into it and
turn them over and over with a
spatula until they’re coated and
(let’s face it) half soaked in it. A
heavy drift of salt (just to really
annoy my doctor) follows, plus
lots of garlic and thyme, then
they’re back into the hot oven.
This is also the time where you
can pull the stuffing and the
Yorkshire batter mix from the
fridge and place in the oven. By
the time we’re ready to serve,
they’ll be crisp on the outside
and fluffy inside.
Finally, move the roasting
tray full of bird juices onto
the two big rings and bring
them back up to a sizzle. I add
flour, give it enough time to
cook through while stirring
vigorously, then add some
Marsala wine and the stock.
Crush down the roasted onions
with a potato masher and then
put the gravy through a sieve
into a serving jug.
And that’s it! There are
dozens of things that will be
different for you, but that’s
what works for me. I hope you
find some useful tips here.
If I had some final words of
wisdom to impart, they would
be that prepping like a pro is
probably the smartest way to
make sure you’re pleasantly
relaxed on the day.
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E-CIGARETTES - LOVE THEM OR HATE THEM, THEY ARE HERE, BUT ARE THEY HERE TO STAY? THERE IS INCREASING DEBATE ABOUT THE USE OF ELECTRONIC CIGARETTES OR “E-CIGARETTES” IN PUBLIC
PLACES, AS CONCERN GROWS ABOUT THEIR POTENTIALLY HARMFUL EFFECTS
ADVERTORIAL
Since 1 July 2OO7, smoking in enclosed public and workplaces in the UK has been prohibited. E-cigarettes, on the other hand, emit water vapour
and can therefore be legally used in public.Concerns have been growing, however, that e-cigarettes
contain chemicals that could make them as harmful as normal tobacco. The National Consumers Institute tested 1O different rechargeable and disposable versions for carcinogenic and toxic properties, and found evidence to support these concerns. In addition, the report highlighted that child roof safety ca s were not fitted, e osing children to the nicotine liquid content, which can be lethal.
The French Government has announced that it will ban e-cigarettes in line with regular cigarettes on the basis of these concerns. The UK Government, however, has decided to regulate their use more tightly rather than ban them entirely.
The British Medical Association (BMA) has expressed its concern at the lack of regulation on the production and use of e-cigarettes; it believes that the existing smoke-free legislation in place in the UK should be extended to include vapour from e-cigarettes. As an interim measure, the BMA is encouraging employers to put in place policies prohibiting the use of e-cigarettes in workplaces.
Transport For London staff have recently been banned from using e-cigarettes at work because they are too realistic and customers may also be forbidden to “smoke” them in future. Some rail companies and airlines
WHAT A DRAG
AUTUMN / WINTER 2013 - 57
have banned them from being used by customers and JD Wetherspoon has also banned e-cigarettes in all of its pubs.
Many other employers, are unclear about what they should do. Do they ban the e-cigarettes in the workplace and make e-cigarette smokers use the same designated area as the other smokers? Some employers may decide to wait until the overnment acts first, but given the reports to date, employers and those operating in public places should be reviewing their policies and deciding whether to stamp out e-cigarettes now.
Loch Associates Employment Lawyers and sister com any dvise e, with offices in unbridge ells, London and Brighton, are specialist employment lawyers and HR consultants.
Loch Associates provides pragmatic employment law advice to businesses on a variety of workplace issues, including managing employee absence, redundancy and exit planning for senior employees.
HR Advise Me delivers external HR consultancy, outsourced HR support and training. We are a highly specialist team with experience across a broad range of sectors and companies, both large and small.
Our client approach focuses on practical solutions, which gives them peace of mind to focus on running and expanding their successful businesses. If you would like any help in updating your HR policies or if you have any employment issues that need our help to be resolved, please contact us on O1892 [email protected] www.lochassociates.co.uk
W&H_3_Aut/Win13_Advertorial_LochAsso*.indd 57 08/10/2013 15:19
58 - AUTUMN / WINTER 2013
November MURDER MYSTERY
First up is our Murder Mystery night on Friday November 15. Run by an experienced group of actors, this gruesome evening will see participants take on different roles in a grisly murder story, including a killer and a victim. With notebooks, pens and all other clues and props provided, it will be up to you to crack the case and catch the perpetrator. For £59.95 per person, you can also enjoy a drinks reception and a four-course meal.
December FESTIVE CELEBRATIONS
For our Christmas menus, there is a wealth of delicious options to choose from. From November 29 to December 24, we’ll have some festive favourites for you to enjoy, including our traditional roast British turkey with chestnut and cranberry stuffing, igs in blankets with thyme and garlic and roasted potatoes. There are plenty of other choices, too (see p. 38 for details) and full menus can be viewed on our website.
From December 1, we’ll be hosting Christmas
office arties, where you and your colleagues can celebrate in this fantastic setting – make sure you get your booking in early to avoid disappointment! What’s more, we’ll be kicking off 2O14 in style with a Blitz-themed New Year’s Eve party, where you can also indulge in a five course meal for , including a glass of bubbly at midnight and a glass of Bucks Fizz on arrival. For further details of what you can expect from our menus on the night, head to p. 82.
As the grandest addition to the W&H family, Stanmer House is a venue of which we are particularly proud.
Situated in the luscious Sussex landscape of Stanmer Park on the northeast outskirts of Brighton, this beautiful
Grade I listed mansion sits amid a nature reserve that offers captivating views and enjoyable walks all year round.
We take a look at some of the best events and services to look forward to here over the coming months
SEEING THE YEAR OUT AT
STANMER
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STANMER HOUSE
AUTUMN / WINTER 2013 - 59
January ELEGANT WEDDINGS
The new year is a very special time for us here at Stanmer, as Christmas tends to be the ideal time for romantics to pop the question, so many couples will be planning their big day, ready to tie the knot in the spring and summer months. With its gorgeous location and intimate atmosphere, this is the perfect place to say your vows.
We have become the venue of choice for couples who are looking for quality service and undivided attention on what will no doubt be among the most exciting and important days of their lives. Here you will meet your very own wedding coordinator, who will be with you every step of the way. However you picture your wedding, we can cater for more intimate parties or larger affairs, as well as civil ceremonies, at affordable prices.
With their wealth of experience, our imaginative and enthusiastic events team will be on hand from the moment you and your guests arrive. We work with you to ensure that you get the most out of your day, allowing everything to run smoothly and carefully guiding you through the process with a meticulous eye for detail. Whether you’re looking for classic elegance or contemporary fun, we can make your dream day come true.
CONFERENCE CALL
Our services don’t stop there, either, as we also offer conference facilities for business meetings. Acres of parkland make for unique team building - opportunities, with refreshments and lunch provided for a full day or simply a morning or afternoon. Our flexible facilities can accommodate all requirements, be it an intimate meeting space or a theatre style setup. What’s more, we can customise our rooms and technology to meet your specific requests.
Before your meeting begins, our Lounge Bar provides a great setting to network and mingle with colleagues and also to relax and unwind afterwards. A food and beverage service is available, adding a more personal touch to your event.
So, whether you’re looking to tie the knot, bring your staff closer together or join us for some unforgettable occasions, Stanmer House has got it all. You can also enjoy a spot of afternoon tea while you’re here, choosing from our superb selection of cakes, scones and other sweet treats.
For full details of how to book or enquire about an event at Stanmer House, visit www.stanmerhouse.co.uk or send an email to [email protected]
Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QA • 01273 680 400
W&H_3_Aut-Win13_StanmerEvents2*.indd 3 09/10/2013 12:03
T here’s nothing quite like seeing a family business grow. Year upon year, it is always encouraging to see the faces of a new generation take up the mantle from their parents before them,
developing and evolving their work to become their own, while never losing sight of their origins and ethos.
Take I.A. Harris & Son; as one of our foremost suppliers of fresh fruit and vegetables, the Harris dynasty has been in business for nearly 6O years, plying their trade and building their reputation to become an integral part of the bustling London trading scene.
Beginning life in 1954 as a newsagent and tobacconist in Bromley, Kent, the company was started by one Henry George Harris, whose wife, Ivy Amelia, provided the inspiration behind the initials.
Five years later, their son David joined the business. Expanding and eventually taking over a large part of the company, he took an active role in buying adjacent properties and land, so that the newsagent became a general store, selling fruit and vegetables as part of their wares.
Flash-forward to 1981, which saw David’s son Richard come aboard. Immediately running the fresh produce side of things, he also began
With almost six decades in the fruit and veg-supplying business, I.A. Harris & Son in Covent Garden have become an essential part of the W&H story. Talking to the man who looks after us, Darran Reddin, we fi nd out about the history of the company and how they still manage to stay fresh after all these years
LikeFather,LikeSon
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W&H_3_Aut-Win13_MeetTheSuppliers*.indd 2 09/10/2013 12:06
AUTUMN / WINTER 2013 - 61
developing a ower section, buying directly from ew Covent arden arket, the largest fruit and vegetable market in Britain.
Current irector Carl Smith Henry and vy s grandson arrived in 1 to develop the company s supermarket, which now included a bakery and delicatessen, while ichard focused on opening a greengrocery in Blackheath and a orist shop in est ickham.
So, how did it come to pass that this ondon family began supplying our pubs ike so many things where Brian hiting s concerned, sport had a part to play.
e started working with hiting Hammond around four years ago, says arran eddin, .A. Harris s representative to H. Brian fi nally succumbed to
my silky charms being a fellow iverpool .C. supporter probably helped and gave us a chance by supplying he ark Cross, which quickly spread through the group.
ootie fandom aside, Brian s relationship with the Harris boys ourished, discovering a shared passion for sourcing quality local produce.
e are always trying to source as locally as possible, says arran, not least due to the fact that Carl, ichard and all live locally to several H pubs and can often be found eating in them e also have the ed ractor showing our commitment to British produce. ed ractor Assurance is a scheme that covers production standards .
his close pro imity to our venues and keen interest in home grown fare has allowed for a much more hands on role for .A. Harris Son, as they not only supply our fruit and veg, but continue to in uence and enhance what we do.
ou have to understand how closely we work with our customers, says arran. e don t just supply we
advise, assist with the menus and do all we can to help in any way. t s all about contact you can t
talk to each other too much.
Such effective communication has defi nitely helped boost our business, as arran continues to liaise closely with our Head Chefs in order to get the most
out of our menus. now work with all the H Head Chefs, but mostly with their
ecutive Chef, ames oyle osser , he says. e understand each other s needs, with ames being a very e acting chef and me working nonstop to keep him happy
owadays, things are certainly looking promising, as the business has grown to include a eet of 2 delivery vans and over regular staff. elivering across ondon, the Home Counties and all the way down to the South Coast, their clients include top ondon restaurants, hotels and pub chains, as well as schools, hospitals and independent retailers.
e are always growing says arran. ot a week goes by when we don t start with a new customer. Chefs leave restaurants and move on and this is how we grow. hrough years of trust and nurturing, when chefs move up the ladder and eventually get to Head Chef, they know to call us fi rst. e look after them.
A comforting thought, to say the least with four years of collaboration behind us, it s good to know that our budding young chefs and future generations of H staff are in safe hands. ur trusty suppliers have naturally had their fair share of losses over the years as well Henry and vy passed away in 1 and 2 respectively, while avid retired from the business in 2 following 1 years of loyal service.
n spite of these sad departures, both Henry and vy would no doubt be delighted to know that their legacy is still thriving, taken forward by the sons, nephews and grandsons of its founders, who continue to introduce a new generation of food lovers to the wonderful fruits of their labour. And, of course, the vegnew generation of food lovers to the wonderful fruits of their labour. And, of
I.A. HARRIS & SONUnits B40-43,
New Covent Garden Market,
London SW8 5PA
020 7622 7176/7678
www.iaharris.co.uk
W&H_3_Aut-Win13_MeetTheSuppliers*.indd 3 09/10/2013 12:06
XX - SUMMER / WINTER 2013
Friday November 15 2013£59.95 per person includes Reception Drink & Four-Course Dinner
For further details email: [email protected]
W&H_3_Aut/Win13_MurderMystery.indd 2 09/10/2013 12:56
TO MARKET, TO
MARKET From homemade chutneys to delectable cheeses, farmers’ markets are a great source of inspiration for Christmas gifts. Why not try Shipbourne Farmers’ Market or some other favourites rom our pubs surrounding areas to find that something special
Read on for all the info you’ll need...
SHIPBOURNE FARMERS’ MARKETSt Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PF
Opening times: Every Thursday from 9am to 11amwww.kfma.org.uk
MEOPHAM FARMERS’ MARKETMeopham Fitness and Tennis Centre, Wrotham Road, Meopham, Kent DA13 OAH
Opening times: First Sunday of every month from 9am to 12pmwww.kfma.org.uk
EASTBOURNE FARMERS’ MARKETCommunity Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PYOpening times: Last Saturday of every month from 1Oam to 12:3Opm
www.communitywise.org.uk
EASTBOURNE STREET MARKET192 Terminus Road, Eastbourne, East Sussex BN21 3BBOpening times: Every Wednesday from 9:3Oam to 2pm
www.eastbournestreetmarket.co.uk
BRIGHTON FARM MARKETDiplocks Market, 73 North Road, Brighton, East Sussex BN1 1YD
Opening times: Every Tuesday to Friday from 11am to 5pm, every Saturday from 9am to 6pm and every second and fourth
Sunday from 11am to 5pmwww.brightonfarmmarket.co.uk
PENSHURST FARMERS’ MARKETPenshurst Place Car Park, Penshurst, Nr Tonbridge, Kent TN11 8DG
Opening times: First Saturday of every month from 9:3Oam to 12pmwww.kfma.org.uk
TUNBRIDGE WELLS FARMERS’ MARKETThe Pantiles, Tunbridge Wells Kent TN2 5TD
Opening times: First and third Saturday of every month from 9am to 2pmwww.kfma.org.uk
TUNBRIDGE WELLS FARMERS’ MARKETCrescent Road, Tunbridge Wells, Kent TN1 1RS
Opening times: Second and fourth Saturday of every month from 9am to 2pmwww.kfma.org.uk
TONBRIDGE FARMERS’ MARKETSovereign Way, Tonbridge, Kent TN9 1RG
Opening times: Second Sunday of every month from 9:3Oam to 1:3Opmwww.tonbridgefarmersmarket.co.uk
FARMERS’ MARKETS
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With Christmas fast approaching, we thought it would be a great time of year to share with you
some of our preferred drops. Alongside Linton Neill, a representative from UK wine supplier,
Enotria, (one of our favourite vintners), we have carefully picked a few gems and boxed them
up for you, all ready for the festive season; but why not grab a couple and start sampling sooner?
WineClub
ARGEO PROSECCO, RUGGERI NVThis is one of the best
Italian wine fi rms
and its Prosecco di
Valdobbiadene is among
the most complete
expressions of this wine.
The winery was founded
50 years ago by Giustino
Bisol. Today, at the head
of the winery, is his son,
Paolo. Ruggeri does not
have its own vineyards,
but buys the grapes in the
Valdobbiadene area.
www.ruggeri.it
BRUT MOSAÏQUE, CHAMPAGNE JACQUART NVChampagne Jacquart, based in
Reims in the heart of Champagne,
is one of the region’s most
dynamic and forward looking
producers. Part of the Alliance
Champagne Group, it has the
largest area of vineyards in
Champagne at its disposal. With
access to such a diverse and
plentiful supply of quality grapes,
Maison Jacquart’s winemakers
are able to choose and then blend
wines that refl ect the character of
the different terrains, producing
fi nal cuvées that have distinctive
styles and personalities.
TASTING NOTE:
A lovely golden straw colour and exceptionally fi ne bubbles. The nose is full
with hints of red fruits. The pinot dominance brings depth and complexity to
the palate with a long lasting fi nish, while the Chardonnay adds fi nesse and
freshness. On its fi rst release, the Cavendish is quite fruit focussed, but will
continue to develop more complex biscuit and bready characteristics over time.
www.ridgeview.co.uk
CAVENDISH, RIDGEVIEW NVSituated in the South Downs of England,
Ridgeview is a family company dedicated
to producing the highest quality sparkling
wine from classic varieties and traditional
methods. Ridgeview sparkling wines
are named in honour of Englishman
Christopher Merret, who, in 1662, was
the fi rst person to record the process of
making traditional method sparkling
wines in London, 30 years before
the technique was documented in
Champagne. In just 10 years of sales,
Ridgeview has been awarded over 100
medals and trophies for its sparkling
wine, including Best Sparkling Wine
IWSC in 2005 and English Wine of
the Year in 2000, 2005 and 2009.
The family’s dedication, passion and
determination have greatly contributed
to the recent renaissance in quality and
popularity of English Sparkling Wine.
Welcome to the
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W&H WINE CLUB
AUTUMN / WINTER 2013 - 65
CHENIN RESERVE, KEN FORRESTER 2012Ken Forrester represents the true
pioneering spirit of the post-apartheid
South African wine industry. Drawing on
the examples of top Loire whites, he has
used his uniquely placed Chenin vines to
maximum effect and has single-handedly
led a Chenin Blanc quality revolution. As
a result, these wines have achieved iconic
status worldwide.
TASTING NOTE:
Barrel fermented, full ripe, rich and full bodied
– this wine is a great example of the harmonious
balance that can be achieved between fruit and
delicate oak/vanilla fl avours. Bursts with dried
apricots and pineapple, with a hint of vanilla
and some typical Chenin honey notes on the
long-lasting fi nish.
www.kenforresterwines.com
ROSATOVERONESE, VERITIERE 2012The method for producing rosé wine is somewhere between
that for white and red. Its colour must come from red grapes
(although it can be blended with a white grape afterwards in some
circumstances) and its source is during the maceration period of
fermentation. As the red grapes are fermenting, in contact with
the skins, they begin to release the colour and tannin from the
grapes. After around eight hours or so, some of the juice is run off
and, as this has only had a short period of time in contact with the
skins, it is only lightly coloured. The resulting rosé juice is then
fermented dry, separately to the rest of the red juice. The longer
the time in contact with the skins, the deeper the blush.
TASTING NOTE:
Soft, red fr uit flavours abound on the palate, with a crisp
freshness that is both balanced and versatile. This wine
makes for delicious summer drinking.
INTIMO CABERNET/MERLOT/MALBEC, HUMBERTO CANALE 2011Humberto Canale was a pioneering engineer who
played a signifi cant role in developing agriculture in
Patagonia; he founded and built the winery in 1909 in
the heart of the Rio Negro province. Four generations
later, Guillermo Barzi Canale has successfully
managed the Humberto Canale winery over its 100th
vintage and developed the established vineyards and
winery practices to fi t the requirements of a new
millennium. With a cooler climate than Mendoza,
Patagonia lends itself well to aromatic wines with
excellent, naturally balancing acidity. Pinot Noir
and Merlot fl ourish here and Sauvignon Blanc is
unparalleled within Argentina.
TASTING NOTE:
Intense ruby colour. Complex and elegant nose with
red berries and notes of vanilla and tobacco. In the
mouth, the wine is medium to full bodied with ripe,
dark fruit fl avours and a hint of oaky spice.
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DOURO RED, QUINTA DO CRASTO 2011Situated on the North bank of the river
Douro, halfway between Regua and
Pinhao, Quinta do Crasto is arguably the
fi nest estate for the production of red
wine in Portugal. The top bottling has
achieved the highest Parker ratings so far
of any wine in the country (2003 Vinha
Maria Teresa – 96 points), but there is also
great strength and depth, from the mid
priced range (the 2005 Old Vines Reserva
was voted third in the Wine Spectator’s
global top 100 ranking in 2008), all
the way to the entry level Douro Red,
which regularly wins accolades for its
exceptional value for money.
SAUVIGNON BLANC BLACK LABEL, YEALANDS ESTATE 2012Located in the southern
Awatere Valley sub region
of Marlborough, Yealands
Estate is arguably the most
ambitious family owned
vineyard enterprise in New
Zealand. Few could grasp the
breadth of Peter Yealands’
vision when he took on
the challenge of creating
terraced vineyards among
these rolling foothills in the
late 90s, eventually realising
Yealands Seaview Vineyard.
While the majority of the
vineyard is planted with New
Zealand’s world-renowned
Sauvignon Blanc vines,
Peter was one of the fi rst to
plant alternative varietals
like Gruner Veltliner and
Viognier in Marlborough.
Yealands Estate is a
showcase of innovative
environmental
sustainability. The wines
are carefully nurtured from
the vine to the bottle with
low impact methods, cutting
edge green technologies and
some very inventive thinking. Its carbon neutral winery, built
in accordance with New Zealand Building Council’s Green
Star Building Certifi cation, was one of a handful in the world
to achieve ‘carboNZeroTM’ certifi cation.
Launched in 2008, the winery is also the fi rst to have measured
and offset all greenhouse gas emissions since day one. With an
absolute commitment to sustainable wine production, Yealands
Estate brings together winemaker, Tamra Washington, and
winery owner and founder, Peter Yealands, whose vineyard
development skills and ‘green’ wine business vision lead the
industry in sustainable premium wine production.
TASTING NOTE:
Our Yealands Estate Sauvignon Blanc is selected from two
parcels of fruit from our Donnelly’s Block on our Seaview
Vineyard. This aromatic wine shows lifted fl avours of
blackcurrant with underlying notes of wet stone and thyme.
The palate is elegant, yet full of suffi cient weight and texture,
balanced by a fl inty minerality.
RIOJA RESERVA, MARQUES DE RISCAL 2008Marqués de Riscal is the
oldest Rioja house and
has been a leading and
pioneering company
in the wine producing
sector for many years.
In 1858 it became the
first winery in Rioja to
produce wines following
the Bordeaux method,
and in 1972 it was the
first winery to promote
the Rueda Designation
of Origin, where it
produced its famous
Marqués de Riscal white
wines. Marqués de Riscal
sells its wines in 80
countries and they enjoy
the highest international
distinctions, as well as
numerous awards and
mentions in the media.
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W&H WINE CLUB
AUTUMN / WINTER 2013 - 67
WINEMAKING
Fermentation takes place at a controlled temperature of
26°C and the maceration time is never more than 12 days.
Riscal Reservas spend around two years in American oak
casks, producing a wine that corresponds to the classic
Rioja style; fresh, fine, elegant and very suitable for laying
down for many years. Before release for sale, it spends a
minimum of one year rounding off in the bottle.
TASTING NOTE:
Very lively aromas of damson, redcurrant and blackcurrant,
leather and steak, with simmering undertones of spicy oak.
The palate is seductive, with t ight, ultrafine tannins, cr unchy,
refreshing acidit y and bags of red fr uit character. Very
approachable and hugely enjoyable. Try with roast lamb.
W&H MIXED DROP CASE x 2 rosé, 4 white and 6 red, retail price £150
W&H BUBBLY CASE x 6 sparkling, retail price £120
Enotria Winecellars Ltd.,
4-8 Chandos Park Estate,
Chandos Road, London NW10 6NF
020 8961 4411
www.enotria.co.uk
IF YOU’D LIKE TO BUY A BOX, PLEASE JUST ASK YOUR WAITER OR WAITRESS TO GRAB ONE FOR YOU.
KEEP AN EYE OUT FOR CUSTOMER WINE TASTING EVENINGS AROUND THE PUBS SOON.
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AUTUMN / WINTER 2013 - 69
I n these foodie focused times, lovers of quality meat and ethically sourced produce are becoming more conscious of where
their food comes from. This has meant that suppliers have had to up their game in sourcing only the best meat on the market.
One man who knows a thing or two about getting it right is Roger Fleetwood. As the proprietor of River Meese Rare Breeds in Telford, Shropshire, he has been traditionally rearing animals and pedigree stock for the past two years, along with his good friend and business partner, Derick Eggerton. Living on smallholdings along the banks of the River Meese just four miles apart, Roger and Derick specialise in rearing a variety of pigs, sheep and lamb on their farm.
Following the sale of Roger’s engineering business, the pair expanded their new venture, acquiring a variety of pigs from the likes of Gloucester, Berkshire and Oxford and maintaining an impeccably high standard in how they are treated.
“We rear all of our own animals now, so have complete control over everything that happens to them, from birth through to slaughter,” explains Roger. “We hope shortly to be the only breeder in Shropshire to be registered for the EU ‘Traditional Speciality Guaranteed’ mark of approval.”
This seal of authenticity is a testament to what sets Roger and Derick’s business apart; a tireless dedication to keeping their livestock in the most calming, stress free environment possible. Such is their commitment that the pigs only ever travel a short distance on their fi nal journey, reducing the negative impact of adrenaline on the meat, which can often result in an undesirable toughness.
“I am passionate about producing high quality
meat from rare breed animals, produced in a small scale, free range environment,” says Roger. “Whiting & Hammond are very supportive of small scale producers and local business. Like Brian [Whiting] and James [Moyle-Rosser, Executive Head Chef , fi rmly believe that how an animal is reared has a direct impact on the quality of the food on the plate.”
Speaking of Brian Whiting, his introduction to the River Meese boys was a simple twist of fate, with the Fleetwood family name already having strong links with our own.
“My son, Todd Fleetwood, is a Roving Manager for Whiting & Hammond,” explains Roger. “He introduced me to Brian back in March and persuaded him to try some of our sausages, which he loved. We have been supplying the pubs with our delicious pork sausages ever since.”
And, with any luck, they will continue to do so. After all, this is a company whose vested interests lie equally in both the quality of and ethics behind their meat.
“We just have a passion to provide the very best produce that we can and hopefully save some of these rare breed animals from being lost for future generations,” concludes Roger.
As the old saying goes, the pig really is in the poke on this one.
RIVER MEESE RARE BREEDSThe White House,
Meeson, Great Bolas, Telford, Shropshire TF6 6PE
01952 540 000/07826 544 565www.rivermeeserarebreeds.co.uk
As producers of
some of the fi nest free range
pork and lamb in Shropshire,
River Meese Rare Breeds in
Telford have been rearing quality
meat for the past two years. We
catch up with co-founder,
Roger Fleetwood, to fi nd out
why their produce is a cut
above the rest
RaringtoGo
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GUTEN TAG FROM W&HAN OOMPAH BAND ADDED SOME TRULY GERMANIC FLAVOUR TO OUR OKTOBERFEST CELEBRATIONS AT THE LITTLE BROWN JUG. STAFF GOT INTO THE SPIRIT OF THINGS WITH FETCHING HATS AND TRADITIONAL OUTFITS, WHILE CUSTOMERS WERE TREATED TO SOME EXCEPTIONAL GERMAN FOOD
AND LAGER. WE RAISE A GLASS TO THE BEST BITS
BEER FESTIVAL
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BEER FESTIVAL
BEER OF FORTUNEFRIENDS AND FAMILY GATHERED AT THE OLD DUNNINGS MILL IN EAST GRINSTEAD TO ENJOY SOME QUALITY ALES, SMASHING CIDERS
AND ROCKING LIVE TUNES. PATRONS EVEN TRIED THEIR HAND AT OUR VERY OWN BEER ROULETTE, WHICH PROVED IMMENSELY POPULAR AMONG OUR MORE ADVENTUROUS GUESTS. TAKE A LOOK AT OUR FABULOUS PHOTO SELECTION
AUTUMN / WINTER 2013 - 73
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SUN KISSED STANMERTHE WEATHER WAS PERFECT FOR THE FIRST STANMER HOUSE BEER FESTIVAL THIS SUMMER. AS THE VENUE’S INAUGURAL EVENT, IT WAS A PARTICULARLY SPECIAL OCCASION; THERE WAS PLENTY OF FOOD, PIMM’S AND BEER TO GO AROUND, AS WELL AS A LIVE BAND AND CHILDREN’S
GAMES, MAKING FOR A TRULY MEMORABLE CELEBRATION. HERE ARE SOME OF OUR FAVOURITE SNAPS FROM THE DAY
BEER FESTIVAL
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FOOD FESTIVAL
TEA ON THE LAWNSTAFF FROM STANMER HOUSE WERE ON HAND AT THIS YEAR’S BRIGHTON & HOVE FOOD FESTIVAL TO SELL OUR
APPETISING WARES TO PASSIONATE FOODIES. FROM HANDMADE SCOTCH EGGS TO SUPERB SAUSAGE ROLLS, THERE WERE PLENTY OF FLAVOURSOME TREATS ON OFFER. FEAST YOUR EYES ON SOME OF THE WEEKEND’S HIGHLIGHTS
AUTUMN / WINTER 2013 - 77
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FOOD & DRINK APPS
BON APPÉTIT IF YOU WANT A WORLD OF FOOD AND DRINK AT YOUR FINGERTIPS, YOUR SMARTPHONE IS THE BEST WAY TO ACCESS IT. FROM NIFTY BAR TRICKS TO PERFECT COCKTAIL SUGGESTIONS, WE TAKE A LOOK AT THE LATEST TASTES IN TOUCH SCREEN GASTRONOMY
AUTUMN / WINTER 2013 - 79
Bar Tricks - By Dan Raine
Wow your friends while propping up the bar with this unique
collection of tricks. Showcasing crafty sleights of hand like the Bottle
Lift, the Coin Trap and Lose the Card, each trick is demonstrated in a
high quality video, complete with close-ups of the secret move so you
can master them easily. Simple to use and loads of fun, this will have
your mates scratching their heads for hours
FREE
Key Ingredient - By Key Ingredient Corporation
Feast your eyes on one of the fastest
growing recipe collections in the world.
Featuring over 1.5 million recipes from
online users worldwide, this is a great way to
broaden your cooking horizons. Beautifully
photographed dishes can be streamed directly
to your iPhone or iPad, complete with simple
cooking instructions to follow. You can also
contribute your own culinary delights, so
your meal can be enjoyed the world over.
FREE
FREE
FREE
Party DrinksBy AppThat Limited
Searching for
the perfect
drink for
the right
occasion? Look
no further
than this blend of cocktail
categories, including pre-dinner,
after-dinner, long drinks and
popular mixes. Browse through
the extensive database, from
Daiquiris to Cosmopolitans,
picking up some helpful tips on
the correct tools to use, as well
as how to make your blend the
right strength. This is sure to
make your party go down in
sophisticated style.
£0.69
Love Food Hate WasteBy Waste & Resources Action Programme
Waste not, want not by putting
your ingredients, meals and
budget to work. This app will
help you make the most of your
leftovers, while keeping track
of food planning, shopping
and cooking. With plenty of
inspirational recipes and tips
to choose from, you can make
delicious dishes from the
ingredients you have and save up
to £50 a month on your food bill.
Foodle – Nutrition FactsBy Pomegranate Apps
Get food smart with this
nourishing and insightful app.
Displaying nutrition facts on over
8,000 foods, it can you discover
the vitamin and mineral content of
your preferred nibbles, including
fruits, vegetables, meats, dairy,
seafood, nuts, seeds, spices, herbs
and more. Additional in-app
purchases will allow you to hide
certain food types and create a list
of your favourites, so you can get to
know exactly what you’re eating.
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GADGETS
WITH CHRISTMAS AND NEW YEAR COMING UP, YOU’LL NO DOUBT BE HOSTING OR ATTENDING A NUMBER OF FESTIVE PARTIES AND SOIRÉES. WHAT BETTER WAY TO ENJOY YOUR CELEBRATIONS THAN WITH A FEW CHEEKY
COCKTAILS? WE PRESENT FIVE GADGETS THAT WILL HELP YOU GET THE PERFECT BLEND EVERY TIME
SHAKEN AND STIRRED
VIP WHISKY KITLovers of whisky tend to have sophisticated taste, so why not indulge in the ultimate classy accessory? Presented in a silver case that
will make a great conversation piece among your guests, this luxurious set contains glasses, ice ball moulds, a soda siphon and the all-important whisky bible, which is sure to turn you into a fountain of knowledge in no time at all. The case has a handle and is easily
transportable, so you can make an entrance wherever you go and cause a real stir among your friends and fellow partygoers.
£165 from www.alexanderandjames.com
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JOHN LEWIS FRENCH COCKTAIL SHAKER
£15 from www.johnlewis.com
If you’re throwing a New Year’s Eve party where each of your guests has a different drink preference, this sleek and stylish cocktail shaker is perfect for precision mixing. With its clear glass body and understated
stainless steel lid and collar, it indicates exact measurement lines for six classic cocktails, including marks for various spirits, juices and mixers,
as well as ice and garnishes. An essential tool for any cocktail connoisseur, this smart bit of kit will enable you to create everyone’s favourite
blends like a pro, time and time again.
PROCRUSH MUDDLER & CRUSHER
£39.99 from www.drinkstuff.com
When it comes to making great cocktails, you need to make sure you’re equipped with the right tools of the trade. Enter this specialist and impressive tool, which will make you look the part at any occasion.
Featuring a unique patented design, durable stainless steel construction and silicone head, it allows for greater cushioning protection to reduce drag and use less energy. What’s more, the other end can be utilised as
an ice crusher, providing an excellent non-slip grip, while a thumb recess ensures further power and stability.
BAR10DER COCKTAIL MULTI-TOOL
£29.95 from www.iwantoneofthose.com
Say hello to the Bar1Oder, your new best friend in the kitchen that will cover all the bases at your next get-together with friends or family. As the
fi rst in one cocktail multi tool, this nifty and innovative design comes in blue, green, orange or purple and has everything you could possibly need for whipping up a batch of any concoction. Engineered to an impeccably
high quality, it is portable, easily cleaned and beautifully presented. Complete with instructions and recipes, this will make an ideal Christmas
gift for beginners and more experienced bartenders alike.
BARCRAFT ICE BUCKET
£19.99 fromwww.lakeland.co.uk
No cocktail party would be complete without a substantial amount of ice. Whether crushed, cubed or dry is your style, this
double walled, roomy bucket will keep your drinks cool while adding a stylish addition to your tipple table. Virtually indestructible
with an acrylic fi nish and a highly olished sliver rim, it also comes with a lid, serving tongs and a handle, making it easy to keep
your cool from party to party.
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24 - SUMMER / AUTUMN 2013
COFFEE OR TEA
TO BOOK T: 01892 870318
DESSERTS
MAINS
STARTERS
Pecan pie – rum scented sugar nest – rum & raisin ice cream
New Year’s celebration sharer – Champagne & fresh strawberry jelly – Gin & tonic granita – Malibu panna cotta – iced Mojito shooter – strawberry daiquiri milk
Key lime pie – glazed Italian meringue – lime syrup & zest
Creamy potted Roquefort cheese & port – Eccles cakes – port reduction – apple crisps
Pan cooked Fillet of British beef Rossini – fillet of beef – pan seared foie gras – garlic crostinis – sautéed spinach – mushroom duxelle – Shiraz sauce – Pont Neuf chips (£5 supplement)
Pan roasted pheasant breast – corned pheasant leg, cranberry & spinach parcels – rosemary & juniper rosti – sautéed sprouts, Parmesan & chestnuts – redcurrant & game sauce
Crispy Confit pork belly – apple & smoked garlic purée – sautéed black chard – château potatoes – mulled cider sauce
Scallop, monkfish & smoked haddock Thermidor – smoked haddock – Rye bay scallops – monkfish cheek – cod cheek – fresh langoustine – buttered kale – fondant potatoes
Whole baked globe artichoke – Parmesan & garlic crumb – hollandaise sauce – lemon & garlic mayo – pine nut & rocket salad
Artichoke veoluté – handmade artichoke tortellini – celeriac & truffle purée
Smoked fish tasting plate – smoked halibut – smoked salmon – smoked mackerel pâté – dill pancakes – pickled winter vegetables – pickled dill dressing
Fig & Goat’s cheese parfait – homemade walnut bread – gooseberry compote – sherry vinegar
Duck assiette – duck liver parfait coated in white truffle butter – duck rillette – crispy duck crackling – black cherry & cassis jam
Fondue Savoyarde sharer (cheese fondue) – French salami – Danish salami – garlic sausage – dried bread
The Little Brown Jug, Chiddingstone
Causeway, Tonbridge, Kent TN11 8JJ
Email: [email protected]
Web: www.thelittlebrownjug.co.uk
£10/head deposit required on booking. Per order and full payment required 16th December
£494 COURSES & GLASS OF BUBBLY AT MIDNIGHT
Per Person
THE LITTLE BROWN JUG
NEW YEAR’S EVE MENU 2013
4 COURSES & BUBBLY AT MIDNIGHT £49
HAPPY NEW YEAR FROM WHITING & HAMMOND
If you’re looking for an unforgettable New Year’s
Eve, you’ve come to the right place. Over the next seven pages, we’ll be giving you
the lowdown on all you can expect from our celebrations
on December 31
We’re yet again pulling out all the stops this year, with some fabulous food and drink to see
you into 2014. All of our venues will be offering a set meal of up to six courses, including a glass
of bubbly at midnight, from £49*.
For your starter, treat yourself to a south coast crab, tiger prawn and avocado tian, while
the mains include dishes as delectable as our pheasant cassoulet with River Meese bacon and root vegetables. And to round off your meal, why not try our assiette of desserts, including a chocolate and spearmint pot, a
pear and ginger mini Bellini and a raspberry and white chocolate frozen parfait?
B ARTICKETS
If you don’t fancy a full-blown meal, no problem; bar tickets are available from £15 and there will be live bands playing on the night, so you’ll have plenty of opportunities to dance the
night away with friends and family. Nibbles and a glass of Bucks Fizz will also be available
upon arrival to get you in the party mood.
So, should old acquaintance be forgot, make it up to them by seeing in the New Year in
W&H style. Make sure you book early to avoid disappointment, as places will be going fast.
We wish you a very merry Christmas and look forward to seeing you on the big night!
*Prices may vary at
different venues
You can also enter our exclusive competition to win a complimentary meal for four (including two bottles of wine) on the night as well. Head to p. 93 for further details.
DON’T FORGET...
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ES
IGN
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 22 09/10/2013 12:34
SUMMER / AUTUMN 2013 - 25
COFFEE OR TEA
TO BOOK T: 01892 870318
DESSERTS
MAINS
STARTERS
Pecan pie – rum scented sugar nest – rum & raisin ice cream
New Year’s celebration sharer – Champagne & fresh strawberry jelly – Gin & tonic granita – Malibu panna cotta – iced Mojito shooter – strawberry daiquiri milk
Key lime pie – glazed Italian meringue – lime syrup & zest
Creamy potted Roquefort cheese & port – Eccles cakes – port reduction – apple crisps
Pan cooked Fillet of British beef Rossini – fillet of beef – pan seared foie gras – garlic crostinis – sautéed spinach – mushroom duxelle – Shiraz sauce – Pont Neuf chips (£5 supplement)
Pan roasted pheasant breast – corned pheasant leg, cranberry & spinach parcels – rosemary & juniper rosti – sautéed sprouts, Parmesan & chestnuts – redcurrant & game sauce
Crispy Confit pork belly – apple & smoked garlic purée – sautéed black chard – château potatoes – mulled cider sauce
Scallop, monkfish & smoked haddock Thermidor – smoked haddock – Rye bay scallops – monkfish cheek – cod cheek – fresh langoustine – buttered kale – fondant potatoes
Whole baked globe artichoke – Parmesan & garlic crumb – hollandaise sauce – lemon & garlic mayo – pine nut & rocket salad
Artichoke veoluté – handmade artichoke tortellini – celeriac & truffle purée
Smoked fish tasting plate – smoked halibut – smoked salmon – smoked mackerel pâté – dill pancakes – pickled winter vegetables – pickled dill dressing
Fig & Goat’s cheese parfait – homemade walnut bread – gooseberry compote – sherry vinegar
Duck assiette – duck liver parfait coated in white truffle butter – duck rillette – crispy duck crackling – black cherry & cassis jam
Fondue Savoyarde sharer (cheese fondue) – French salami – Danish salami – garlic sausage – dried bread
The Little Brown Jug, Chiddingstone
Causeway, Tonbridge, Kent TN11 8JJ
Email: [email protected]
Web: www.thelittlebrownjug.co.uk
£10/head deposit required on booking. Per order and full payment required 16th December
£494 COURSES & GLASS OF BUBBLY AT MIDNIGHT
Per Person
STARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERS
THE LITTLE BROWN JUG
NEW YEAR’S EVE MENU 2013
4 COURSES & BUBBLY AT MIDNIGHT £49
THE LITTLE BROWN JUG
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 23 09/10/2013 12:35
26 - SUMMER / AUTUMN 2013
TO BOOK T: 01474 812163
DESSERTS
TEA OR COFFEE WITH HOMEMADE TRUFFLES & FUDGE
MAINS
STARTERS
APPETISER
Lemon & Cointreau Posset - Candied Lemon Madeleines
Warm Dark Chocolate & Baileys Tart - Salted Caramelised Poached Pear - Toasted Hazelnut Brittle - Rich Dark Chocolate Sauce
Champagne & Blood Orange Jelly - Cranberry Syllabub – Candied Clementine Fruit Pastilles
Flapjack Baked Blue Cheese Stuffed Figs – Port & Juniper Jelly - Homemade Walnut Shortbread
Duo of Wild Guinea Fowl – Pan Roasted Breast - Confit Leg, Sage & Banana Shallot Savoy Cabbage Parcel - Beurre Noisette Mash - Honey & Thyme Glazed Purple Carrots – Rich Madeira Sauce
South Coast Crab & Lobster Puff Pastry Wellington – Gently Poached Lobster Wrapped in a Baby Spinach Pancake & Rich Crab & Garden Herb Pâté - Lemon & Cracked Black Pepper Roasted New Potatoes - Simply Buttered Fine Beans - Rich Lobster Bisque Sauce
Braised Gaindykehead Farm Ox Cheek ‘Bourguignon’ – Caramelised Onion & Wild Mushroom Stuffed Potato Fondant - Smoked Pancetta & Kale - Classic Bourguignon Sauce – Carrot & Parsnip Crisps
Creamy Braised Lentil, Caramelised Shallot, Roasted Jerusalem Artichokes & Wild Mushroom Hotpot – Root Vegetable & Potato Topping - Sautéed Leeks & Brussels Sprouts
Creamy Celeriac & Chestnut Soup – Garlic Sautéed Girolles – Goat’s Cheese & Poppy Seed Puff Pastry Straw
Pressed Wild Partridge & Foie Gras Terrine – Winter Spiced Pear & Quince Purée - Toasted Brioche - Blackcurrant Coulis
Razor Clams & Queen Scallop St. Jacques (Served in the Clam Shell) – Creamy Mashed Potato - Sautéed Razor Clams, Queen Scallops, Mushrooms & Banana Shallots - White Wine Cream Sauce – Fresh Garden Herb Crumb Topping
Roasted Butternut Squash & Toasted Pine Nut Croquettes – Smoked Applewood Cheese, Chives & Wholegrain Mustard Fondue – Dressed Rocket & Aged Balsamic Salad
Porcini, Chestnut Mushroom, Fresh Horseradish & Parmesan Arancini – Truffle Mayonnaise
The Cricketers Inn, Wrotham Road,
Meopham, Kent DA13 0QA
Email: [email protected]
Web: www.thecricketersinn.co.uk
£20 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£655 COURSES & GLASS OF BUBBLY AT MIDNIGHT Per
Person
APPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERPorcini, Chestnut Mushroom, Fresh Horseradish & Parmesan
APPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISERAPPETISER
THE CRICKETERS INN
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY AT MIDNIGHT £65
TO BOOK T: 01323 766049
ASS IETTE OF DESSERTS
BELL INI
TEA OR COFFEE SERVED WITH PET IT FOURS
MAINS
AMUSE
STARTERS
Pressed Chocolate Torte – & Sour CreamPoached Pear & Red Wine – Saffron Semi Fredo & Almond Biscotti Prune & Armagnac Tart – With Sauce AnglaiseSelection of British Cheeses – With Apple Chutney & Oat Cakes
Herb Crusted Cutlet of Lamb – Confit Lamb Breast, Swede Purée, Buttered Savoy Cabbage & Rosemary Sauce
Pheasant Cassoulet – with River Meese Bacon, Root Vegetables & Braised Old Spot Pork Belly
Fillet of Wild Sea Bass – Globe Artichoke, Leek, Portobello Mushroom & Puy Lentil En Papillote
Roasted Mixed Squash – Sage & Spinach Risotto, Poached Free Range Hen’s Egg, Parmesan & Sage Crisps
Crispy Goat’s Cheese, Aubergine & Courgette Tian with Basil oil
Jerusalem Artichoke Soup – Truffle Oil & Root Vegetable Crisps
Game Terrine – with a Fig & Red Onion Compote and Walnut & Raisin Toast
Assiette de Poisson – (Salmon Basilax / Smoked Trout / Mackerel Ceviche) with a Baby Beat Salad
Wild Mushroom, Spinach & Tarragon Pithivier – & Bitter Leaf Salad
A Refreshing Cocktail of Prosecco & Peach Purée
The hFarm @ Friday Street, 15 Friday Street,
Langney, Eastbourne, East Sussex BN23 8AP
Email: [email protected]
Web: www.farmfridaystreet.com
£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£496 COURSES
Per Person
THE FARM @ FRIDAY ST
NEW YEAR’S EVE MENU 2013
6 COURSES £49
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 24 09/10/2013 12:36
SUMMER / AUTUMN 2013 - 27
TO BOOK T: 01474 812163
DESSERTS
TEA OR COFFEE WITH HOMEMADE TRUFFLES & FUDGE
MAINS
STARTERS
APPETISER
Lemon & Cointreau Posset - Candied Lemon Madeleines
Warm Dark Chocolate & Baileys Tart - Salted Caramelised Poached Pear - Toasted Hazelnut Brittle - Rich Dark Chocolate Sauce
Champagne & Blood Orange Jelly - Cranberry Syllabub – Candied Clementine Fruit Pastilles
Flapjack Baked Blue Cheese Stuffed Figs – Port & Juniper Jelly - Homemade Walnut Shortbread
Duo of Wild Guinea Fowl – Pan Roasted Breast - Confit Leg, Sage & Banana Shallot Savoy Cabbage Parcel - Beurre Noisette Mash - Honey & Thyme Glazed Purple Carrots – Rich Madeira Sauce
South Coast Crab & Lobster Puff Pastry Wellington – Gently Poached Lobster Wrapped in a Baby Spinach Pancake & Rich Crab & Garden Herb Pâté - Lemon & Cracked Black Pepper Roasted New Potatoes - Simply Buttered Fine Beans - Rich Lobster Bisque Sauce
Braised Gaindykehead Farm Ox Cheek ‘Bourguignon’ – Caramelised Onion & Wild Mushroom Stuffed Potato Fondant - Smoked Pancetta & Kale - Classic Bourguignon Sauce – Carrot & Parsnip Crisps
Creamy Braised Lentil, Caramelised Shallot, Roasted Jerusalem Artichokes & Wild Mushroom Hotpot – Root Vegetable & Potato Topping - Sautéed Leeks & Brussels Sprouts
Creamy Celeriac & Chestnut Soup – Garlic Sautéed Girolles – Goat’s Cheese & Poppy Seed Puff Pastry Straw
Pressed Wild Partridge & Foie Gras Terrine – Winter Spiced Pear & Quince Purée - Toasted Brioche - Blackcurrant Coulis
Razor Clams & Queen Scallop St. Jacques (Served in the Clam Shell) – Creamy Mashed Potato - Sautéed Razor Clams, Queen Scallops, Mushrooms & Banana Shallots - White Wine Cream Sauce – Fresh Garden Herb Crumb Topping
Roasted Butternut Squash & Toasted Pine Nut Croquettes – Smoked Applewood Cheese, Chives & Wholegrain Mustard Fondue – Dressed Rocket & Aged Balsamic Salad
Porcini, Chestnut Mushroom, Fresh Horseradish & Parmesan Arancini – Truffle Mayonnaise
The Cricketers Inn, Wrotham Road,
Meopham, Kent DA13 0QA
Email: [email protected]
Web: www.thecricketersinn.co.uk
£20 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£655 COURSES & GLASS OF BUBBLY AT MIDNIGHT Per
Person
THE CRICKETERS INN
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY AT MIDNIGHT £65
TO BOOK T: 01323 766049
ASS IETTE OF DESSERTS
BELL INI
TEA OR COFFEE SERVED WITH PET IT FOURS
MAINS
AMUSE
STARTERS
Pressed Chocolate Torte – & Sour CreamPoached Pear & Red Wine – Saffron Semi Fredo & Almond Biscotti Prune & Armagnac Tart – With Sauce AnglaiseSelection of British Cheeses – With Apple Chutney & Oat Cakes
Herb Crusted Cutlet of Lamb – Confit Lamb Breast, Swede Purée, Buttered Savoy Cabbage & Rosemary Sauce
Pheasant Cassoulet – with River Meese Bacon, Root Vegetables & Braised Old Spot Pork Belly
Fillet of Wild Sea Bass – Globe Artichoke, Leek, Portobello Mushroom & Puy Lentil En Papillote
Roasted Mixed Squash – Sage & Spinach Risotto, Poached Free Range Hen’s Egg, Parmesan & Sage Crisps
Crispy Goat’s Cheese, Aubergine & Courgette Tian with Basil oil
Jerusalem Artichoke Soup – Truffle Oil & Root Vegetable Crisps
Game Terrine – with a Fig & Red Onion Compote and Walnut & Raisin Toast
Assiette de Poisson – (Salmon Basilax / Smoked Trout / Mackerel Ceviche) with a Baby Beat Salad
Wild Mushroom, Spinach & Tarragon Pithivier – & Bitter Leaf Salad
A Refreshing Cocktail of Prosecco & Peach Purée
The hFarm @ Friday Street, 15 Friday Street,
Langney, Eastbourne, East Sussex BN23 8AP
Email: [email protected]
Web: www.farmfridaystreet.com
£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£496 COURSES
Per Person
AMUSEAMUSEAMUSEAMUSEAMUSEAMUSE
THE FARM @ FRIDAY ST
NEW YEAR’S EVE MENU 2013
6 COURSES £49
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 25 09/10/2013 12:39
26 - SUMMER / AUTUMN 2013
TO BOOK T: 01732 810360
STARTERS
MAINS
CHAMPAGNE SORBET
DESSERTS
TEA OR COFFEE WITH HOMEMADE TRUFFLES & FUDGE
Roasted Guinea Fowl & confit leg / swede mash / braised savoy cabbage & bacon / roasted shallot / pan juices
Fillet of Scottish beef Wellington & foie gras parfait / koffmans cabbage / dauphinoise potatoes / Rich Shiraz sauce
Fish bouillabaisse / mussels – lobster – scallop – salmon / crab ravioli / buttered spinach
Pan cooked loin of lamb / baby shepherd’s pie / gratin potatoes /roasted carrots /lamb & rosemary sauce
Spinach & ricotta winter vegetable filo pie / Sweet potato purée / creamy broad bean cassoulet
Chilled chocolate fondant / vanilla ice cream / salted caramel sauce / toffee popcorn
Passion fruit mousse / coconut caviar / mango sauce / almond tuile
Banana semi Fredo / rum & raisin ice cream / pecan nougat / rum syrup
Chocolate & cranberry Mille feuille / cranberry sherbet / chocolate sauce / cranberry & morello cherry marshmallows
Cherry port Brule / pistachio shortbread / spiced cherry & port compote
Cream of wild mushroom, garlic & thyme soup / multi seed bread
Game terrine / spiced pear compote / winter leaf salad / Rye bread
Potted Smoked salmon & brown shrimps / black pepper crème fraiche / potato & horseradish salad
Goat’s cheese & beetroot tart / red onion relish / dressed wild rocket salad
Pan roasted wild wood pigeon breast / baby onion & wild mushroom fricassee / Mushroom tortellini
The Chaser Inn, Stumble Hill,
Shipbourne, Tonbridge, Kent TN11 9PE
Email: [email protected]
Web: www.thechaser.co.uk
£20 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£655 COURSES & GLASS OF BUBBLY AT MIDNIGHT
Per Person
STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS STARTERS
THE CHASER INN
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY AT MIDNIGHT £65
TEA & COFFEE WITH HOMEMADE TRUFFLES
A GLASS OF BUCKS FIZZ AND NIBBLES ON ARRIVAL AT 7PM
BLOODY MARY GAZPACHO WITH PESTO CHEESE STRAWS
TO BOOK T: 01892 852423
ASS IETTE OF DESSERTS
MAINS
A SELECTION OF CHEFS ’ FEST IVE BR IT ISH TAPAS
*Chocolate & Spearmint Pot *Pear & Ginger Mini Bellini *Mini Bells of St Clements Pie *Raspberry & White Chocolate Frozen Parfait
Classic Beef Wellington – Fillet Steak wrapped in Puff Pastry, with Mushroom Duxelle, Chicken Liver Pâté and Baby Leaf Spinach, Served with Red Wine Sauce and Roasted Fondant Potato
Pan Roasted Guinea Fowl – Pearl Barley & Parsley Mashed Potato – Baby Vegetable Broth
Roast Fillet of Sea Bass – with Parsnip Purée & Caramelised Garlic, Green Lentils & Smoked Bacon and Crushed New Potatoes
Char Grilled Red Pepper Polenta – Buttered Arugula – Artichoke Purée – Sesame Seed Tuille
All Main Courses are served with Roasted Root Vegetables, Sprouts with Bacon and Chestnuts and Braised Red Cabbage
*Devils on Horseback *Crispy Tempura Zucchini with a Sweet Chilli Sauce *Shredded Ham Hock Mini Wraps with Honey & Mustard *Spicy Breaded Boccancini Mozzarella *Arancini (Crispy Risotto Balls) *Cod Goujons with a Paprika Batter
The Mark Cross Inn, Mark Cross,
Nr Tunbridge Wells, East Sussex TN6 3NP
Email: [email protected]
Web: www.themarkcross.co.uk
£10 deposit per person on booking, full payment to be received 3 weeks before the event. Menu choices to be returned 10 days beforehand
£653 COURSES & LIVE BAND TILL MIDNIGHT
Per Person
THE MARK CROSS INN
NEW YEAR’S EVE MENU 2013
3 COURSES & LIVE BAND £65
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 86 09/10/2013 12:40
SUMMER / AUTUMN 2013 - 27
TO BOOK T: 01732 810360
STARTERS
MAINS
CHAMPAGNE SORBET
DESSERTS
TEA OR COFFEE WITH HOMEMADE TRUFFLES & FUDGE
Roasted Guinea Fowl & confit leg / swede mash / braised savoy cabbage & bacon / roasted shallot / pan juices
Fillet of Scottish beef Wellington & foie gras parfait / koffmans cabbage / dauphinoise potatoes / Rich Shiraz sauce
Fish bouillabaisse / mussels – lobster – scallop – salmon / crab ravioli / buttered spinach
Pan cooked loin of lamb / baby shepherd’s pie / gratin potatoes /roasted carrots /lamb & rosemary sauce
Spinach & ricotta winter vegetable filo pie / Sweet potato purée / creamy broad bean cassoulet
Chilled chocolate fondant / vanilla ice cream / salted caramel sauce / toffee popcorn
Passion fruit mousse / coconut caviar / mango sauce / almond tuile
Banana semi Fredo / rum & raisin ice cream / pecan nougat / rum syrup
Chocolate & cranberry Mille feuille / cranberry sherbet / chocolate sauce / cranberry & morello cherry marshmallows
Cherry port Brule / pistachio shortbread / spiced cherry & port compote
Cream of wild mushroom, garlic & thyme soup / multi seed bread
Game terrine / spiced pear compote / winter leaf salad / Rye bread
Potted Smoked salmon & brown shrimps / black pepper crème fraiche / potato & horseradish salad
Goat’s cheese & beetroot tart / red onion relish / dressed wild rocket salad
Pan roasted wild wood pigeon breast / baby onion & wild mushroom fricassee / Mushroom tortellini
The Chaser Inn, Stumble Hill,
Shipbourne, Tonbridge, Kent TN11 9PE
Email: [email protected]
Web: www.thechaser.co.uk
£20 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£655 COURSES & GLASS OF BUBBLY AT MIDNIGHT
Per Person
THE CHASER INN
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY AT MIDNIGHT £65
TEA & COFFEE WITH HOMEMADE TRUFFLES
A GLASS OF BUCKS FIZZ AND NIBBLES ON ARRIVAL AT 7PM
BLOODY MARY GAZPACHO WITH PESTO CHEESE STRAWS
TO BOOK T: 01892 852423
ASS IETTE OF DESSERTS
MAINS
A SELECTION OF CHEFS ’ FEST IVE BR IT ISH TAPAS
*Chocolate & Spearmint Pot *Pear & Ginger Mini Bellini *Mini Bells of St Clements Pie *Raspberry & White Chocolate Frozen Parfait
Classic Beef Wellington – Fillet Steak wrapped in Puff Pastry, with Mushroom Duxelle, Chicken Liver Pâté and Baby Leaf Spinach, Served with Red Wine Sauce and Roasted Fondant Potato
Pan Roasted Guinea Fowl – Pearl Barley & Parsley Mashed Potato – Baby Vegetable Broth
Roast Fillet of Sea Bass – with Parsnip Purée & Caramelised Garlic, Green Lentils & Smoked Bacon and Crushed New Potatoes
Char Grilled Red Pepper Polenta – Buttered Arugula – Artichoke Purée – Sesame Seed Tuille
All Main Courses are served with Roasted Root Vegetables, Sprouts with Bacon and Chestnuts and Braised Red Cabbage
*Devils on Horseback *Crispy Tempura Zucchini with a Sweet Chilli Sauce *Shredded Ham Hock Mini Wraps with Honey & Mustard *Spicy Breaded Boccancini Mozzarella *Arancini (Crispy Risotto Balls) *Cod Goujons with a Paprika Batter
The Mark Cross Inn, Mark Cross,
Nr Tunbridge Wells, East Sussex TN6 3NP
Email: [email protected]
Web: www.themarkcross.co.uk
£10 deposit per person on booking, full payment to be received 3 weeks before the event. Menu choices to be returned 10 days beforehand
£653 COURSES & LIVE BAND TILL MIDNIGHT
Per Person
A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND A GLASS OF BUCKS FIZZ AND
THE MARK CROSS INN
NEW YEAR’S EVE MENU 2013
3 COURSES & LIVE BAND £65
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 87 09/10/2013 12:41
26 - SUMMER / AUTUMN 2013
TEA OR COFFEE SERVED WITH PETIT FOURS
TO BOOK T: 01342 326341
DESSERTS
MAINS
STARTERS
BUCKS F IZZ SORBET
Ginger biscuit base keylime pie – lemon sorbet - sweet strawberry coulis
Spiced apple & pecan nut flapjack crumble – mascarpone & vanilla cream
Warm treacle tart – Kenyan coffee bean ice cream
Sticky toffee pavlova – honeycomb praline
Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery
Pan seared Barbary duck breast – potato & leek rosti – roasted baby turnips – buttered winter greens – sticky honey duck jus
Pan roasted Lamb cutlet with sage, apricot & pancetta – confit lamb shoulder croquet – duck fat potato fondants – Stuffed plum vine tomato with baby spinach & parsley, Parmesan crust – rich province & green olive sauce
‘Surf & turf’ – Marinated pork tenderloin with honey & five spice, roasted scallops – pickled cucumber, mouli & carrot salad – lemongrass sticky rice cake
Pan fried monkfish tail wrapped in Parma ham – roasted red & yellow peppers – artichoke & borlotti beans – Crushed new potatoes – cep mushroom veloute
Wild mushroom & tarragon suet pudding with red wine sauce – shallot tartan – caramelised chicory & roasted cherry tomatoes
Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crisp
Chicken liver & foie gras parfait – orange marmalade – toasted brioche
Goat’s cheese, spinach, beetroot & sundried tomato terrine – savoury biscuit – raspberry vinaigrette
Tuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds – toasted pine nuts
Beetroot tarte tatin – candied walnuts – dill & green peppercorn dressing – watercress salad
The Old Dunnings Mill, Dunnings Road,
East Grinstead, Kent RH19 4AT
Email: [email protected]
Web: www.theolddunningsmill.co.uk
£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£49.955 COURSES & GLASS OF BUBBLY AT MIDNIGHTINCLUDES DISCO UNTIL 1AM
Per Person
Includes a glass of bubbly at midnight and nibbles
Dress Code: “Black Tie or Smart Dress’’
BAR TICKETS £15 PER PERSON
STARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERSSTARTERS
THE OLD DUNNINGS MILL
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY AT MIDNIGHT £49.95
TO BOOK T: 01273 680400
DESSERTS
MAINS
F ISH COURSE
STARTERSGLASS OF F IZZ ON ARRIVAL
Classic crème brûlée – Madagascan vanilla infused set custard Poached winter fruit tart – Pastry tart filled with crème patisserie and poached winter fruits finished with a Champagne foamMoelleux au chocolat – A gooey melting salted caramel centered chocolate pudding served with a crème fraiche sorbetPistachio Bomb – Pistachio mousse filled with a passion fruit and amaretto coulisSussex cheese selection – Selection of our finest Sussex cheeses with a celery jelly, apple sorbet and pickled walnutsBaileys & white chocolate Cheesecake – Served with a popping candy tuille and raspberry glaze
Trio of game – pheasant & smoked bacon pie with wild honey & crushed peppercorn glazed duck breast, game Scotch egg, roast shallots & celeriac purée with game jus Seared Fois gras – with medium rare British fillet steak medallion, garlic tossed green beans & potato terrine Corn fed chicken breast – with wild mushroom farce, fondant potato, creamy truffled leeks & crispy sage Pumpkin & Amoretti ravioli – in a twice cooked vine tomato sauce with shaved pecorino & sage pesto Roasted red pepper Wellington with courgette & brie mousseline – with celeriac garlic gratin & fine green beans Whole grilled lemon sole – prawn & chervil butter – Fondant potato, pea & cockle fricassee
Scottish smoked salmon & dill parfait – Set with clarified lemon butter & capers
Coquilles St. Jacque – King scallops sautéed and served in the shell, topped with chanterelle mushrooms and with a herb crumb & creamy mashed potatoBraised pig cheek & William pear terrine – with granary toast & green tomato chutneyForest mushroom & crème fraiche soup – with a fresh rosemary cobSouth coast crab, tiger prawn & avocado tian – bound with lime & chilli homemade mayonnaise with Avruga caviar Pearl barley & Brighton blue cheese risotto – with thyme roasted root vegetables & beet root crisps finished with white truffle oil
Stanmer House, Stanmer Park,
Brighton, East Sussex BN1 9QA
Email: [email protected]
Web: www.stanmerhouse.co.uk
£25 per head deposit to secure your table with full payment due 3 weeks before. All tables to pre-order at least 7 days in advance. We don’t include a service charge as we feel this is should be left up to you. £69.955 COURSES & GLASS OF BUBBLY
Per Person
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY £69.95
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 88 09/10/2013 12:42
SUMMER / AUTUMN 2013 - 27
TEA OR COFFEE SERVED WITH PETIT FOURS
TO BOOK T: 01342 326341
DESSERTS
MAINS
STARTERS
BUCKS F IZZ SORBET
Ginger biscuit base keylime pie – lemon sorbet - sweet strawberry coulis
Spiced apple & pecan nut flapjack crumble – mascarpone & vanilla cream
Warm treacle tart – Kenyan coffee bean ice cream
Sticky toffee pavlova – honeycomb praline
Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery
Pan seared Barbary duck breast – potato & leek rosti – roasted baby turnips – buttered winter greens – sticky honey duck jus
Pan roasted Lamb cutlet with sage, apricot & pancetta – confit lamb shoulder croquet – duck fat potato fondants – Stuffed plum vine tomato with baby spinach & parsley, Parmesan crust – rich province & green olive sauce
‘Surf & turf’ – Marinated pork tenderloin with honey & five spice, roasted scallops – pickled cucumber, mouli & carrot salad – lemongrass sticky rice cake
Pan fried monkfish tail wrapped in Parma ham – roasted red & yellow peppers – artichoke & borlotti beans – Crushed new potatoes – cep mushroom veloute
Wild mushroom & tarragon suet pudding with red wine sauce – shallot tartan – caramelised chicory & roasted cherry tomatoes
Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crisp
Chicken liver & foie gras parfait – orange marmalade – toasted brioche
Goat’s cheese, spinach, beetroot & sundried tomato terrine – savoury biscuit – raspberry vinaigrette
Tuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds – toasted pine nuts
Beetroot tarte tatin – candied walnuts – dill & green peppercorn dressing – watercress salad
The Old Dunnings Mill, Dunnings Road,
East Grinstead, Kent RH19 4AT
Email: [email protected]
Web: www.theolddunningsmill.co.uk
£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£49.955 COURSES & GLASS OF BUBBLY AT MIDNIGHTINCLUDES DISCO UNTIL 1AM
Per Person
Includes a glass of bubbly at midnight and nibbles
Dress Code: “Black Tie or Smart Dress’’
BAR TICKETS £15 PER PERSON
THE OLD DUNNINGS MILL
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY AT MIDNIGHT £49.95
TO BOOK T: 01273 680400
DESSERTS
MAINS
F ISH COURSE
STARTERSGLASS OF F IZZ ON ARRIVAL
Classic crème brûlée – Madagascan vanilla infused set custard Poached winter fruit tart – Pastry tart filled with crème patisserie and poached winter fruits finished with a Champagne foamMoelleux au chocolat – A gooey melting salted caramel centered chocolate pudding served with a crème fraiche sorbetPistachio Bomb – Pistachio mousse filled with a passion fruit and amaretto coulisSussex cheese selection – Selection of our finest Sussex cheeses with a celery jelly, apple sorbet and pickled walnutsBaileys & white chocolate Cheesecake – Served with a popping candy tuille and raspberry glaze
Trio of game – pheasant & smoked bacon pie with wild honey & crushed peppercorn glazed duck breast, game Scotch egg, roast shallots & celeriac purée with game jus Seared Fois gras – with medium rare British fillet steak medallion, garlic tossed green beans & potato terrine Corn fed chicken breast – with wild mushroom farce, fondant potato, creamy truffled leeks & crispy sage Pumpkin & Amoretti ravioli – in a twice cooked vine tomato sauce with shaved pecorino & sage pesto Roasted red pepper Wellington with courgette & brie mousseline – with celeriac garlic gratin & fine green beans Whole grilled lemon sole – prawn & chervil butter – Fondant potato, pea & cockle fricassee
Scottish smoked salmon & dill parfait – Set with clarified lemon butter & capers
Coquilles St. Jacque – King scallops sautéed and served in the shell, topped with chanterelle mushrooms and with a herb crumb & creamy mashed potatoBraised pig cheek & William pear terrine – with granary toast & green tomato chutneyForest mushroom & crème fraiche soup – with a fresh rosemary cobSouth coast crab, tiger prawn & avocado tian – bound with lime & chilli homemade mayonnaise with Avruga caviar Pearl barley & Brighton blue cheese risotto – with thyme roasted root vegetables & beet root crisps finished with white truffle oil
Stanmer House, Stanmer Park,
Brighton, East Sussex BN1 9QA
Email: [email protected]
Web: www.stanmerhouse.co.uk
£25 per head deposit to secure your table with full payment due 3 weeks before. All tables to pre-order at least 7 days in advance. We don’t include a service charge as we feel this is should be left up to you. £69.955 COURSES & GLASS OF BUBBLY
Per Person
GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY £69.95
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IT’S ALWAYS GOOD TO KNOW THAT WE’RE GETTING IT RIGHT AND WE VALUE OUR CUSTOMERS’ OPINIONS ABOVE ALL ELSE. HERE ARE JUST A FEW OF YOUR THOUGHTS
CUSTOMER REVIEWS
YOUR
FEEDBACK
THE CHASER INN“@thechaserinn @Whiting_Hammond all booked for my WKCCI raffl e prize. Drooling already, looking at that pud!”(Jo Ostermeyer @JoOstermeyer, 15th September 2013) Twitter
“A great place for children, family and pets. I will be visiting here for years to come with the same guests I am always with as they love it as much as I do”(RachaelJ, 24th August 2013) Top Table
“This is by far the best pub that does food in the area. The atmosphere is nice and relaxed in both summer and winter and a great fi nish to a nice walk. Perfect food!”(Lofthouses, 26th August 2013) Trip Advisor
THE LITTLE BROWN JUGTHE LITTLE BROWN JUG“Well deserved Friday treat @Little BrownJug1 (yes, again) with @Psyrinix after a long day. Best retreat ever. :)”(Caro Spinette @strangeblanket, 9th August 2013) Twitter
“Have been here a few times, but after the latest visit felt I really had to comment. Fantastic food and really top notch service. Doesn’t feel pretentious, just a top quality pub with top quality food and service.”(WellFed, 9th August 2013) Top Table
“We visited for lunch last Sunday and had a fantastic time! The staff were very accommodating and smiley and we all really enjoyed the food. We will defi nitely be back!” (619robin_sunshine619, 8th May 2013) Trip Advisor
“Beat the heat with wicked salads @farmfridayst. Chorizo, prawn and crayfi sh salad was the best I have ever tasted”(Steve Field @FieldySteve, 19th July 2013) Twitter
“The whole experience was an absolute delight. First class service and food. Would recommend this stunning pub to anyone looking for a place to really impress friends and family!”(SeriousPig, 7th July 2013) Top Table
THE FARM @ FRIDAY STTHE FARM THE MARK CROSS INN THE MARK CROSS INN “Another great lunch @TheMarkCross ....my favourite haunt! The views are stunning and the service is fantastic!”(Lucy Saxton @Lucy_Sax, 25th August 2013) Twitter
“We were not disappointed. The staff were extremely helpful and friendly. The menu catered for the vegetarians and children in our group. Steaks were excellent and the desserts were worth waiting for! We will be back!”(HungryMonkey42, 24th August 2013) Top Table
“The food was delicious and fast to be served to us, it completely exceeded all expectations. Overall the staff made our evening and the delicious food really compounded the attitudes and atmosphere of the entire building. Thank you very much, if we lived closer we would be back in a fl ash.”(Diamond1275, 2nd August 2013) Trip Advisor
THE LITTLE BROWN JUG
“I have been in the UK for 13 years and honestly, the food today at the pub was the best I have had. Generous portions, friendly service, ice cold drinks, just an overall excellent atmosphere.” (bruno s, 5th May 2013) The Farm @ Friday Street, Trip Advisor
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THE CRICKETERS INNTHE CRICKETERS INN“@Cricketers_Inn great sat night what I can remember! Should do it more often ;-)”(Jon Pickering @JonPickering, 11th August 2013) Twitter
“We know the pub well and it lived up to our expectations. The food was good as was the service. The waitresses were very thoughtful and attentive. The “Cricketers” has a very pleasant ambience. We will return soon. Well done!”(toptable diner, 8th August 2013) Top Table
“The food is excellent as is the service. The management and staff have really set the bench mark, if anyone is considering running a similar type premises you could learn a lot from seeing how the Cricketers do it. A fantastic place which I intend on returning to many times!”(Gurka G, 26th August 2013) Trip Advisor
THE OLD DUNNINGS MILLTHE OLD DUNNINGS MILL
“Really nice pub, good atmosphere, marquee type outdoor eating available. Family friendly. Active Water wheel. Staff excellent – knowledgeable and good service. Will visit again! Thank you for a lovely evening.”(suzie50157, 20th July 2013) Trip Advisor
“At @dunningsmill for Sunday Lunch, yum yum yum!”(Anna Morris @fi twithzumba, 21st April 2013) Twitter
“Whiting and Hammond have done it again. Another excellent pub with superb food, wine and service. Pleasant ambience with an old water wheel as well.”(Adrian, 28th July 2013) Top Table
FOOD FOR THOUGHTWe love nothing more than to hear that our customers have enjoyed their time with us, but equally welcome any constructive advice that can help make our service even better next time. Here are some examples of when we didn’t get it quite right...
The Mark Cross Inn “Lovely pub. Lovely garden. Super effi cient service with a smile but unfortunately my meal was below standard. It’s really rather a lovely pub and with super, super effi cient service that is second to none. I will return here again on the hope that this was a one off because everything else was just about perfect.”(Pollenca, September 2013) Trip Advisor
STANMER HOUSE
“@StanmerHouse just had an amazing pork and apple Scotch egg at Glynde food and wine festival @GlyndeFoodFest”(Phil Burrowes @Avantphoto, 13th July 2013) Twitter
“Lovely food – reasonable prices – good breakfast menu and friendly helpful staff. It’s great to see this place up and running successfully after being empty for so long. I would imagine a great location for a wedding and I hear the Sunday lunches are good too.”(b_mccall984, 13th August 2013) Trip Advisor
The Old Mill “Visited on a busy Friday night with my husband and daughter. Bar busy with lots of tables booked for the evening. Found a table and got quick helpful service. Only issue if you have young children, no children’s menu, will do adult meals with child portions. Very nice resturant, bit expensive but a very tasty meal.” (Liz D, August 2013), Trip Advisor
BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH
CONSTRUCTIVE COMMENTS
AUTUMN / WINTER 2013 - 91
The Cricketers Inn “A good menu but when the food turned up it lacked seasoning which left the food a little bland, good size portions but the Panacotta had no wobble & the best thing about the venison burger was the best sweet potato chips I’ve ever had :) a few tweaks & this could be a great place all round!”(Julie C, August 2013) Trip Advisor
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COMPETITION
AUTUMN / WINTER 2013 - 93
YOUR CHANCE TO WIN
A FABULOUS NEW YEAR’S EVE NIGHT OUT WITH FRIENDS OR YOUR HOMEMADE DISH ON OUR MENU
If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated brand, please send an email stating this to offi [email protected], making the subject ‘W&H Gastro Mag Competition’. Alternatively, state this in written correspondence addressed to: The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ.
All you have to do is send us an original recipe (which can be a starter, main or dessert), along with the cooking method and a photograph of the prepared dish, and we’ll include the best entry on the menu of all seven of our pubs and restaurants for a limited time! The recipe must be your own creation and cannot be from a cookbook, so be as creative as you like!
What’s more, if you’ve got an eye for photography, your foodie shot will be featured in the next issue of Gastro! The winning photo will need to be in colour and you will also need to include the name of the dish for publication.
For our second competition, we’re offering a complimentary meal for four (including two bottles of wine) on New Year’s Eve at a W&H venue of your choice! To win this fantastic prize, you’ll need to email us with the story of your favourite New Year’s Eve memory (keep it clean, please!) and we’ll select the best as the winner.
For both competitions, simply email your entry (including full contact details) to offi [email protected] no later than Sunday December 15 2O13.
WE LOOK FORWARD TO
RECEIVING YOUR ENTRIES!
TERMS AND CONDITIONS
Only one dish and one photograph will be chosen as winners and Whiting & Hammond’s decision is final. The prizes are as stated above and cannot be substituted. Only one entry per person will be accepted.
The winning recipe will be featured on the menus of all seven Whiting & Hammond venues for a limited period of one month only, beginning when the winner has been notifi ed. Final dates will be at the discretion of Whiting & Hammond.
The winning photograph will be included in the Winter/Spring issue of Gastro magazine, which will be published in January. All photo submissions must be high resolution (3OO DPI).
Only one meal for four is available, which must be taken on December 31 2O13. Venue preference must be stated in your email. Alcoholic beverages may be substituted for soft drink alternatives.
W&H_3_Aut/Win13_Competition*.indd 3 09/10/2013 12:47
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SUMMER / WINTER 2013 - XX
recruitment
Whether you’re already at the top of your game or it’s your first step on the ladder as an apprentice, we are on
the lookout for the type of character who will fit in with our passion for great food, great drink and great company. If you
are in the hospitality business and looking for the next step on your career path, be it working with guests front of house
or creating and delivering the very best food from our kitchens, we want to meet you.
We make a point of promoting talent within our business, so there is enormous potential for you to develop.
We are the multi award winning Whiting & Hammond family pub group located throughout Kent and Sussex and are always in the business of talent spotting
EXCITED BY THE PROSPECT OF WORKING ALONGSIDE PASSIONATE PEOPLE? Then give us a call or send in your CV to:
HR Department, Whiting & Hammond Head Office, The Little Brown Jug, Chiddingstone Causeway,
Tonbridge, Kent TN11 8JJ
Alternatively, you can give us a call on 01892 871 042 or email your CV to: [email protected]
W&H_3_Aut/Win13_Recruitment*.indd 3 09/10/2013 12:48
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WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS
ADRIAN MECKLENBURGHwww.mecklenburghdrinksolutions.co.uk | 01622 769 760
BG BENTON www.bgbenton.co.uk | 01892 767 276
BIBENDUMwww.bibendum-wine.co.uk | 020 7449 4100
COOPER BURNETT www.cooperburnett.com | 01892 515 022
CHILSTONE www.chilstone.com | 01892 740 866
EDIBLE OIL www.edibleoildirect.co.uk | 01797 364 100
ELLIS OF RICHMOND www.ellisofrichmond.co.uk | 0208 744 5550
ENOTRIA www.enotria.co.uk | 020 8961 4411
FENTON CHANDLERwww.fentonchandler.co.uk | 01252 851 726
FROBISHERS www.frobishers.com
FULLERS www.fullers.co.uk | 020 8996 2000
GARY A. SARGEANT FCA www.gary-sargeant.co.uk | 01322 614 681
GREENE KING www.greeneking.co.uk | 07974 132 519
HARVEYS www.harveys.org.uk | 01273 480 209
HAYWARD BUTCHERS www.haywardsbutchers.co.uk | 01732 355 611
HR ADVISE MEwww.hradvise.me | 0844 225 4077
HT WHITE & CO. LTD.www.htwhite.com | 01323 720 161
I.A.HARRIS www.iaharris.co.uk | 020 7622 7176
J AND I CARS www.jandicarsales.co.uk | 01892 771 116
JOSEPH ISAAC www.joseph-isaac-hairdesign.co.uk | 01892 529 977
LOCH ASSOCIATESwww.lochassociates.co.uk | 01892 773 970
LARKINS 01892 870 328
NATWESTwww.natwest.com | Sarah Hilliard 01892 790 635
PENSHURST FINE FOODS 01892 664 044
RUSBRIDGE BAKERYwww.rusbridgefamilybakery.co.uk | 01892 528 328
SALCOMBE DAIRYwww.salcombedairy.co.uk | 01732 851 523
SANKEYS www.sankeys.co.uk | 01892 511 422
SHIPBOURNE FARMERS MARKET01732 833 976 | 07768 643 614
STREAMLINE BRIGHTON TAXIS 01273 202 020 | www.streamlinetaxis.org
TREVOR MOTTRAMwww.trevormottram.co.uk | 01892 538 915
WW LANDSCAPES www.ww-landscapes.co.uk | 01892 890 080
ZONAL www.zonal.co.uk | 0800 131 3400
SUPPLIERS LISTING
W&H_3_Aut/Win13_SuppliersListing.indd 96 08/10/2013 11:55
LAST ORDERS
You know what they say – third time lucky. We narrowly missed out on Magazine of the
ear with the fi rst two issues, but this one is a cert to take the title; it is a bumper issue.
rom where I sit, things are looking pretty good in the run up to the Christmas season. The economy looks as though it’s on the up gawd, even house prices are on the rise again , plus Ta arity ay was a huge success thanks for your support, gang and should show this and any other Government that we should be on a level playing fi eld with the supermarkets. How is your local pub supposed to survive if you can buy food AT free from the supermarkets
K, we’re not starving, but margins are pretty tight. The success of Ta arity ay was not just down to all of you customers coming in, but also because the industry came together in a concerted effort to get this unfair AT stripped from our part of the food sector. id you know that we are one of only three countries in urope that doesn’t give its hospitality industry this sort of concession
But enough of the political moaning we have lots to look forward to Between now and Christmas we have fantastic Halloween celebrations in store with the night getting bigger and bigger each year, the sites are looking to outdo their past
performances and make it one to remember.The chefs are currently enjoying putting together
some great dishes to celebrate British National ausage week, which starts on November . ver
the festive season, as well as having our Christmas menus on offer, the pubs have party nights planned throughout ecember with lots of live music, culminating in fabulous New ear’s ve celebrations to see in 1 with a bang.
We have put a lot of time and effort into designing our Christmas set menus this year, focusing on keeping the pricing down so that they are accessible to all and good value for money, without scrimping on our usual W&H culinary delights. We are sure you’ll be impressed, but please let us know if you’re not.
pdate on the Kings Head in evenoaks things are still moving along nicely and we are getting uite e cited now about our plans to make it just as good as our other seven award winning sites. We’re on course to be open in early spring...
Anyway, off with the editorial togs and back into the chef’s whites. I hope to see you all around the pubs, but if not, I wish you and all of our crew a very Merry Christmas and a Happy New ear.
As they say, I’m off to the pub. ee you in 1
Cheers,Brian Keeley Whiting M
A WORD FROM
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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 OLD DUNNINGS MILL Dunnings Road, East Grinstead,
West Sussex RH19 4AT
Manager: Janet Webb
Head Chef: Steve Ednie
Tel: 01342 326 341
Email: [email protected]
Website: www.theolddunningsmill.co.uk
THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,
East Sussex TN6 3NP
Manager: Ash Baldwin
Head Chef: Dave Deane
Tel: 01892 852 423
Email: [email protected]
Website: www.themarkcross.co.uk
THE FARM @ FRIDAY STREET 15 Friday Street, Langney,
Eastbourne, East Sussex BN23 8AP
Manager: Paul Worman
Head Chef: Neil Parfi tt
Tel: 01323 766 049
Email: [email protected]
Website: www.farmfridaystreet.com
THE CRICKETERS INN Wrotham Road, Meopham,
Gravesend, Kent DA13 0QA
Manager: Paul Giles
Acting Head Chef: Laura Parnell
Tel: 01474 812 163
Email: [email protected]
Website: www.thecricketersinn.co.uk
STANMER HOUSE Stanmer Park, Brighton, East Sussex BN1 9QA
Manager: Simon McLoughlin
Events Manager: Rebecca Weller
Head Chef: Richard Simmonds
Tel: 01273 680 400
Email: [email protected]
Website: www.stanmerhouse.co.uk
MAKING THAT BOOKING
Whether you’re organising a festive offi ce party or some end of year merriment
to see in 2014, here are all the names and numbers you’ll need when planning
your Christmas and New Year celebrations at Whiting & Hammond...
THE LITTLE BROWN JUG Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ
Manager: Tyson Marshall • Head Chef: Neil Haywood
Tel: 01892 870 318 • Email: [email protected] • Website: www.thelittlebrownjug.co.uk
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THE OLD DUNNINGS MILL
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THE BOY WONDER
Britain’s youngest Head Chef, Luke Thomas, spills the beans
RECIPE FOR SUCCESS
PICK OF THE CROP
The chance to have your homemade dish
on our menu
TIME HONOURED CENTENARY
WINING AUSSIES
BIG SMOKE BREWERS
CLASSY COCKTAILS
Celebrating 100 years of Elizabeth David
We raise a glass to Fuller’s- the Pride of London
Gadgets that are causing a real stir
Our man mixes rugby and wine down under
This family’s been delivering fruit and veg for six decades
WHITING & HAMMOND’S
FREE MAGAZINE IS FOR YOU - OUR
CUSTOMERS
LOYALTY CARDUnwrap our gift to you
this Christmas
W&H_3_Aut/Win13_CoverSet.indd 1 08/10/2013 16:18