Gastro Magazine Autumn 2014
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Transcript of Gastro Magazine Autumn 2014
TOM KITCHIN Why the Michelin starred chef shares our passion for home grown produce
THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTROHELP OUR HEROESWhat you can do to protect the UK’s farming heritage
MOVIE MEALSOur favourite foodie
fi lm moments revealed
JOURNEY’S ENDWe visit South Africa’s
premium wine estate
CYDER HOUSE RULESHow Aspall Hall is putting apples back on the map
MEMORABLE FLAVOURSEmbrace your inner child with a great new sauce
BREAKFAST OF KINGSAll the apps and gadgets
you’ll need to start your day
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WELCOME
W hat better way to round off the warmer months than with a brand new edition of Gastro? As
always, this issue is jam-packed with plenty of your favourite foodie features, along with some new additions to see you through the more autumnal times ahead.
Things have certainly been busy in our part of the world lately, as our eighth pub, The Kings Head in Bessels Green, has well and truly found its feet and become a top choice among our customers. We’ve also been hosting a number of exciting events, including our renowned beer festivals, which continue to bring together friends and family from far and wide.
To kick off the magazine this time round, we’ve got an exclusive interview with Michelin starred chef Tom Kitchin, who tells us how the Scottish food revolution is showing no signs of slowing and offers one of his delicious recipes for you to make at home.
Budding chefs will enjoy our usual roundup of mouth-watering W&H dishes to try their hand at too. From succulent barbecue pulled pork to braised oxtail ravioli, these fantastic meals will have your stomach rumbling before you’ve lit the stove. What’s more, our Executive
Chef, James Moyle-Rosser, will once again be taking you behind the scenes to discover the secrets of one of our most appetising options.
We’ll be keeping you updated with all the latest news and goings-on from the world of Whiting & Hammond and introducing you to some more key members of our team. Gastronomic gurus can get their fi ll of seasonal tips, plus all you discerning connoisseurs out there can take your pick of some of the best culinary trips, products and experiences that will keep you busy until winter.
Elsewhere, we head to South Africa to explore the Journey’s End estate, where some of our most palate pleasing wines are produced. Also, join us as we meet the man behind Must-Chup, a new and exciting condiment that’s been taking our patrons by storm, and fi nd out what you can do to support British farmers as we get to know some of our fi nest foodie heroes at the Royal Agricultural Benevolent Institution.
Planning the perfect breakfast? Then look no further than our latest apps and gadgets, which include some of the best products to help you create a morning meal that
will never fail to impress. If you’re a real fi lm buff then you’re bound to love our pick of 1O of the best movie meals of all time – everyone has their favourite scenes from beloved classics, which got us thinking about which ones would stand up in the gourmet hall of fame. Have your most cherished moments been mentioned?
For a glimpse of some of the great events we’ve been hosting this year, check out the highlights by browsing through some of our social snapshots. If you haven’t been able to make any so far, fear not, as there are plenty more dates to put in your W&H diary.
Gastro is your one-stop shop for all things fl avoursome in Kent and Sussex, but don’t just take my word for it – read on and fi nd out for yourself!
Cheers,
Brian Keeley Whiting MD
P.S. As usual, my fi nal thoughts can be found on p.97.
What’ll it be, then?What’ll it be, then?
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Contents
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32
30
06 - AUTUMN 2014
08 - FRONT OF HOUSE
Catch up on the latest news from the world of W&H
11 - THE EIGHT WONDERS
Get to know our award winning gastro pubs
21 - W&H EVENTS
Key dates to remember over the coming months
22 - SEASON’S EATINGS
Six of the best foodie connections to enjoy
25 - TOM KITCHIN
The Michelin starred chef goes from nature to plate
30 - MY FAVOURITE DISH
Try your hand at a top pick from the W&H menu
33 - CREAM OF THE CROP
Fresh produce, tips and ingredients to savour
34 - INCREDIBLE JOURNEY
We head to South Africa for some wonderful wines
39 - FOODIE FACTSHEET
Titillate your taste buds with this tantalising trivia
41 - MOVIE MEALS
Our top foodie moments from the silver screen
44 - CYDER HOUSE RULES
Find out how Aspall is bringing apples back
49 - BREAKFAST AT W&H
Great food that’s worth getting out of bed for
51 - LOYALTY CARD
Save money with the popular incentive scheme
53 - MEET THE TEAM
Say hello to some key members of our family
54 - HOME SWEET HOME
Fabulous dishes to try from the comfort of your kitchen
34 INCREDIBLEJOURNEYS{ }
“IT’S AN EXCITING TIME FOR BRITISH FOOD AND BRITISH CHEFS”{ }
44 CYDER HOUSERU L E S{ }
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GASTRO
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58
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Editor – Richard [email protected]
Deputy Editor – Frederick Lattyfl [email protected]
Designer – Dom [email protected]
Junior Designer - Xela [email protected]
Production Co-ordinator – Phil [email protected]
Commercial TeamGemma Hak - [email protected]
Alice Harding - [email protected] Kelly - [email protected]
Clara Higgs-Prosser - [email protected] Lindholm - [email protected]
Marketing Manager - Laura [email protected]
Marketing Executive - Sarah [email protected]
Publishing Director - Nick [email protected]
ContributorsSam Yardley
Kim BrettValentin HeydeValerie Thacker
Marc MillarFitzGerald Photographic
Peter SheppardTina Chatfi eld Photography
ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,
Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.
58 - JUST A PERFECT DAY
A Sussex couple’s dream wedding at Stanmer House
62 - FIVE OF THE BEST
Get creative with these fabulous kitchen additions
64 - MEMORABLE FLAVOURS
Meet the local man behind a cracking new condiment
67 - FOODIE HEROES
What you can do to protect our agricultural heritage
73 - FARMERS’ MARKETS
Support your traders through this handy listings page
76 - FISHY BUSINESS
Our Executive Chef goes in search of perfection
78 - SOCIAL SNAPSHOTS
Check out some of our favourite summer photos
85 - APPY EATER
How your smartphone can help you cook up a storm
86 - GOURMET GADGETS
Essential tools to make the most of your breakfast
88 - YOUR FEEDBACK
The latest online buzz about our pubs and restaurants
91 - COMPETITION
Don’t miss your chance to win a tasty meal for four
93 - BUDDING CHEFS
Do you have what it takes to be a W&H apprentice?
97 - A WORD FROM THE TOP
Brian Whiting talks about what we’ve got coming up
98 - CONTACT DETAILS
All the names and numbers you’ll need to get in touch
MEMORABLEFLAVOURS{ }
Cover Image: Marc Millar
GASTRO
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93
Editor – Richard [email protected]
Deputy Editor – Frederick Lattyfl [email protected]
Designer – Dom [email protected]
Junior Designer - Xela [email protected]
Production Co-ordinator – Phil [email protected]
Commercial TeamGemma Hak - [email protected]
Alice Harding - [email protected] Kelly - [email protected]
Clara Higgs-Prosser - [email protected] Lindholm - [email protected]
Marketing Manager - Laura [email protected]
Marketing Executive - Sarah [email protected]
Publishing Director - Nick [email protected]
ContributorsSam Yardley
Kim BrettValentin HeydeValerie Thacker
Marc MillarFitzGerald Photographic
Peter SheppardTina Chatfi eld Photography
ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,
Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.
- JUST A PERFECT DAY
A Sussex couple’s dream wedding at Stanmer House
- FIVE OF THE BEST
Get creative with these fabulous kitchen additions
- MEMORABLE FLAVOURS
Meet the local man behind a cracking new condiment
- FOODIE HEROES
What you can do to protect our agricultural heritage
- FARMERS’ MARKETS
Support your traders through this handy listings page
Our Executive Chef goes in search of perfection
78 - SOCIAL SNAPSHOTS
Check out some of our favourite summer photos
85 - APPY EATER
How your smartphone can help you cook up a storm
86 - GOURMET GADGETS
Essential tools to make the most of your breakfast
88 - YOUR FEEDBACK
The latest online buzz about our pubs and restaurants
91 - COMPETITION
Don’t miss your chance to win a tasty meal for four
93 - BUDDING CHEFS
Do you have what it takes to be a W&H apprentice?
97 - A WORD FROM THE TOP
Brian Whiting talks about what we’ve got coming up
98 - CONTACT DETAILS
All the names and numbers you’ll need to get in touch
MEMORABLEFLAVOURS}
Cover Image: Marc Millar
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NEWS
FRONT OF HOUSEOUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H
08 - AUTUMN 2014
Good news for our customers, who will be able to take advantage of discounted food bills across all W&H sites come September. In support of Tax Parity Day on Wednesday September 24, which aims to reduce VAT in pubs, bars and restaurants, we will be knocking 7.5% of the standard 2O% VAT rate off our food prices for one day only. Our involvement in the campaign for a second year running follows an appeal to local MPs by MD Brian Whiting, who, along with other local publicans, is aiming to reduce VAT throughout the hospitality industry in response to the disparity between pubs and supermarkets. Here’s a copy of his letter to those MPs... www.vatclubjacquesborel.co.uk
TASTY INCENTIVE
To whom it may concern,
I write to ask for your support for a cut in VAT from 2O% to 5% in restaurants, pubs, bars and hotels. At the moment there is a significant disparity between the zero rate of VAT on food and beverage sales in supermarkets and the 2O% VAT rate for sales in pubs and restaurants.
On Wednesday September 25 2O13 the VAT Club Jacques Borel organised Tax Parity Day and on Wednesday September 24 2O14 it will be repeating this day of action. Tax Parity Day last year was an outstanding success, with some 15,OOO outlets joining in to support the campaign and secure a fair and equitable VAT rate for hospitality services in the UK. Whiting & Hammond joined in 2O13 and will be joining again in 2O14. The pubs and restaurants taking part saw an average increase of 2O% in their sales and it proved how popular a VAT cut would be and how it would benefit the local businesses involved.
Hospitality services support over two million jobs in the UK and are highly price-sensitive. A reduction in VAT would feed through to lower prices, stimulating demand and creating a significant number of new jobs, particularly for young people seeking their first step on the employment ladder. It would help to sustain local communities and regenerate town centres.
The difference that currently exists between the VAT treatment of supermarket sales compared to sales of food and beverages in pubs, restaurants and hotels is simply unfair and something has to be done about it. Supermarkets have the audacity to brand a selection of their products as ‘Gastro Pub Style’ in direct competition to us. Alongside this, they run campaigns encouraging their customers to eat in for £1O as opposed to dining out, where they have the additional 2O% VAT on their bill.
Whiting & Hammond is a group of eight pubs that has been in business for 11 years. From a standing start we now employ 337 staff and over the last 12 months we have paid £1,16O,374 in VAT alone. If a percentage of this huge figure was freed up, we would definitely look to open up additional sites, thus creating more jobs, which in turn would support the local community.
I would be grateful, therefore, if you could write to the Chancellor of the Exchequer, George Osborne MP, to bring the matter to his attention.
Yours faithfully,
Brian Keeley WhitingManaging Director
Yours faithfully,
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AND THE
WINNER IS...
Congratulations to Michelle Pitkin from Crowborough, the lucky winner of our most recent competition, who not only enjoyed a fantastic meal for four at The Farm @ Friday Street in Eastbourne, but was also treated to an amazing pamper package courtesy of The Gallery in Tunbridge Wells – absolutely free! Keep an eye out for details of our latest competition on p.91.
NEWS
AUTUMN 2014 - 09
A W&H manager has been presented with an award for his efforts in supporting the local community. Paul Giles, formerly Manager at The Cricketers Inn in Meopham, but now residing at The Kings Head in Bessels Green, received a Community Award from the Meopham Parish Council. The honour was in aid of the measures taken by Paul and the Cricketers team to ‘save Christmas’ last year for a number of local residents who had lost power following some of the worst storms in years. Parish Councillor Peter Hasler, who recommended us for the award, was among the people whose day was brightened by the complimentary feast laid on for those in need at the local St John’s Church Hall in Meopham. We are certainly very proud of Paul and the team and hope you will join us in congratulating him on his achievement!www.thecricketersinn.co.uk
CRICKETERS CHRISTMAS
Here at W&H we’re always keen to support our pubs’ surrounding areas. To that end we will be stocking a special beer in honour of a fantastic event happening not far from The Little Brown Jug and The Kings Head. Held on Saturday August 3O, Poofest* is a ‘not for profi t’ charitable music festival in the village of Pootings, Kent, which showcases the wealth of local musical talent on offer from around Kent and Sussex. The Kings Head will be serving Poobe*r, which has been specially madeS by Westerham Brewery for the occasion, to show our support of the organisation and its efforts in raising money for various charities both locally and around the world, including New Futures Nepal and the St James’s Place Foundation.www.poofest.co.uk
POOFEST* BREW
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THE OLDDUNNINGS MILL Location: 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
Signature dessert: Waffl e stack with a choice of three
toppings – white chocolate sauce
– toffee sauce – ice cream – maple
syrup – caramelised banana
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
Signature dessert: Banoffee pie – chocolate sauce –
honeycomb pieces
“The food was among the best we’ve had anywhere...absolutely delicious. Thoroughly recommended!!!”
BEER FESTIVAL: September 12-14
Introducing our award winning pubs and restaurants
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FOOD - FAVOURITE DISH
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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
Signature dessert: LBJ sundae (to share between
2/3) – chocolate ice cream –
Chantilly cream – chocolate
sauce – sticky toffee and
brownie pieces (also available
for one person)
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
Signature dessert: Lemon assiette
(variable by season)
BEER FESTIVAL: October 3-5 (Oktoberfest)
“The Mark Cross Inn restored our faith in the local pub. We shall be back to enjoy the spectacular view”
Introducing our award winning pubs and restaurants
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THE FARM @ FRIDAY STREETLocation: 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
Signature dessert: Death by Chocolate – warm
chocolate brownie – Belgian
chocolate ice cream – hot
chocolate sauce
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
Signature dessert: Earl Grey and lemon infused
cheesecake – raspberry jellies –
raspberry sorbet
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BEER FESTIVAL: August 8-10
BEER FESTIVAL: August 29-31
Introducing our award winning pubs and restaurants
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FOOD - FAVOURITE DISH
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STANMER HOUSELocation: 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
Signature dessert: Ice Mandarin parfait served with
a vanilla and orange compote
THE KINGS HEADLocation: Bessels Green,
Sevenoaks, Kent
Opened: March 2014
Indoor covers: 100
Outdoor covers: 100
Ales: 6Staff: 50-60
Additional features: Unique ‘hut’ facilities for
outside dining
Signature dessert: ‘Queens Pudding’ – baked
brûlée with Victoria sponge
running through it, topped with
jam and meringue
“Great service, great food and excellent location. I will certainly be dining here again”
For full contact information and details on how to book a table at each of our venues, see p.98
Introducing our award winning pubs and restaurants
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SPRING / SUMMER 2013 - 75SPRING / SUMMER 2013 - 75AUTUMN 2014 - 21
All the dates you’ll need on your W&H calendar
EVENTSAUGUST
Monday 11-Sunday 17: National Afternoon Tea WeekJoin us as we celebrate the most quintessentially British pastime by
indulging in some cracking cakes, sumptuous scones and terrifi c teas! Check with your local W&H site for further information
SEPTEMBERBRIGHTON & HOVE FOOD AND DRINK FESTIVALS
Catch the Stanmer House team two weekends in a row at these brilliant food and drink festivals, located down on the seafront and in the centre of
Brighton - they’re guaranteed to be great family days out at the seaside!
Come and visit the teams from The Little Brown Jug and The Mark Cross Inn, who will be offering up some tasty delights among the hustle and
bustle of The Pantiles market stalls in Tunbridge Wells
Once again we will be promoting everything that’s great and good about British food, showing our support and partnership with the Love British Food campaign throughout the two weeks. Keep an eye out for some fantastic and
exceptionally British dishes on our menus!
Saturday 6-Sunday 7: Sussex and the World Market on Hove Lawns
Saturday 13-Sunday 14: Big Sussex Market on New Road
Saturday 20-Sunday 21: Pantiles Harvest Food Festival
Saturday 20-Sunday October 5: Love British Food Fortnight
British food, showing our support and partnership with the Love British Food
OCTOBERFriday 31: Halloween
It’s that time of year again, so make sure you check with your local W&H site to fi nd out what ghoulish treats they will be offering this All Hallow’s Eve
FESTIVALSAugust 8-10: The Farm @ Friday Street
August 29-31: The Cricketers InnSeptember 12-14: The Old Dunnings Mill
October 3-5: The Little Brown Jug (Oktoberfest)
For more information on our upcoming events visit www.whitingandhammond.co.uk
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22 - AUTUMN 2014
Six of the best foodie connections to look forward to over the coming months
SEASON’S EATINGS
�
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�The CourseWhatever your level of skill, an
unforgettable culinary experience
awaits at Cactus Kitchens in London,
where the Michel Roux Jr Cookery
School offers an array of unique and
intimate classes. Set in the eaves of a
beautifully renovated chapel, the school
provides a luxurious place to spend
quality time learning and cooking with
Michel and some of the nation’s other
top chefs. Prices start at £149 and can
be booked online at
www.cactuskitchens.co.uk
The TripDream, plan and share extraordinary
experiences with likeminded people
by embarking on an eating adventure
with Opentrips. Upcoming highlights
include ‘Eat Your Way Around Istanbul’
from September 19-22, priced at £375
per person. Here you’ll be able to go on
street food tours throughout the city,
visit temples of meze and explore the
local produce markets, while also having
the chance to savour the music, history
and culture of this captivating place.
www.opentrips.co.uk
The FilmFor an enchanting look at food and romance,
don’t miss The Lunchbox, out now on DVD and
Blu-ray, priced £11/£14. Saajan (Life of Pi’s Irrfan
Khan) plays an aging Mumbai office worker
nearing retirement. When he is delivered the
wrong lunch by young housewife Ila (Nimrat
Kaur), the pair grow closer through exchanging
notes and discovering a mutual love of food.
Touching and uplifting, it won’t fail to put a
smile on your face.
www.amazon.co.uk
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The SeriesCelebrity chef Lorraine Pascale returns
to BBC2 in September with her new
six-part series, How to Be a Better Cook.
She’ll be creating delicious, easy recipes
to help six kitchen novices find their feet
in the kitchen and wow their friends
and families at a surprise dinner party.
An accompanying cookbook of the same
name is due out on September 11, which
will offer Lorraine’s secrets for readers
to try at home.
www.lorrainepascale.com
The FestivalFoodie fanatics will be in their element on Saturday September 20
and Sunday 21 as dozens of traders set out their stalls at The Pantiles
Harvest Food Festival in Tunbridge Wells, the area’s biggest gourmet
event. Some of the finest local food and drink will be on offer, along
with expert cookery demonstrations, making for a delectable weekend
that’s sure to satisfy all tastes and appetites. For more information
head to www.pantilestraders.co.uk
The BookIn Fish & Shellfish, Rick Stein brings together 120
classic seafood recipes from all over the world,
offering comprehensive and inspirational tips for
choosing, cooking and enjoying your favourite
dishes. A step-by-step guide to over 60 essential
techniques is included for perfecting light salads,
delicious starters and spectacular main courses,
from poaching and salting fish to cleaning
mussels and cooking lobster. Released on August
14, it can be ordered from www.waterstones.com,
priced £22.50.
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SUMMER 2014 - 23
KITCHIN of the
He’s been a regular on MasterChef and was the youngest Scottish cook to win a Michelin star at the age of 29. But there’s something far closer to Tom Kitchin’s heart than TV or trophies – his food. We sit down with the man behind The Kitchin to
hear how his homeland is going from nature to plate
Revolution
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“IT’S AN EXCITING TIME FOR BRITISH FOOD AND BRITISH CHEFS”
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hen you think of Scotland – or, more specifically, Scottish food – your kneejerk response
may well be more haggis than haute, conjuring images of the deep-fried delicacies that have often haunted the country’s culinary reputation.
Among the many chefs working hard to dispel this notion is Tom Kitchin, the Michelin starred owner of The Kitchin restaurant in Edinburgh. Fusing French techniques, British cuisine and Scottish ingredients, his cooking has made its mark on his country’s status as a gourmet hotspot. It seems he’s not alone, however, as his own efforts are part of a much bigger movement.
“Here in Scotland we’ve been lambasted for doing bad food for such a long time, and finally we’re really doing something about it. But there’s no one person who’s done this and it’s nothing to do with just me; it’s been going on for years and there are so many pioneers of the Scottish
food revolution who have contributed to it. Scotland really is getting a wonderful reputation now and we’ve got to be really proud of that. It’s a collective thing and we’re moving in the right direction.”
For their involvement in this foodie uprising, Tom and his team live by a simple but effective philosophy. The Kitchin’s mantra, ‘From Nature to Plate’, is a reflection of Tom’s passion for the finest, freshest seasonal produce available in Scotland’s natural larder, which continues to put his country’s cuisine firmly on the map.
“In a way it’s amazing that we found this strap line. It’s grown and grown and it’s just the most incredible branding – nowadays you would pay millions of pounds for something like this. But it’s true; we’re absolutely fanatical about where the produce comes from, working with nature and understanding our suppliers.”
Tom (37) wasn’t always the Scottish heritage ambassador he is today, however; like all great chefs, he has worked his way up from humble beginnings. Born in Edinburgh in 1977, some of his early flirtations with food occurred when he went to study catering at Perth College before embarking on a number of life changing apprenticeships.
“Many years ago when I was about 13
I started washing the pots and pans in the local pub and fell in love with cooking in that sense. I met some great people along the way and started doing a bit of the starters and desserts and, before I knew it, I was leaving school and found myself at Gleneagles Hotel at a young age.”
Indeed, Tom’s stint of early training at the renowned luxury hotel was the first of many experiences that saw him work with some of the world’s most respected chefs, from the legendary Pierre Koffman at La Tante Claire in London, to Alain Ducasse’s Le Louis XV restaurant in Monte Carlo. Needless to say, the French gastronomy of his predecessors left a lasting impression.
“All the chefs I’ve worked for are massively influential and renowned for using amazing produce and being true to seasonality. There wasn’t anything molecule about what we were doing; it was very much the traditions of French
gastronomy. So I was really just taking the inspirations I had from working in France and working with Koffman and trying to transmit that into the Scottish larder. They’re all iconic chefs in world cooking and without a doubt they made me the chef I am today.”
Despite the influence his mentors have had on him, however, Tom’s style and flair in the kitchen remains his own. Working closely with a team of selected suppliers, he ensures that his seasonal produce arrives fresh daily, with all meat and fish bought in whole and all butchering and filleting done in-house.
“There’s no doubt that my French training has had a massive influence on the way I cook, but it’s my own style, my own dishes, my own inspiration. Romantically I’m still attached to my French roots and there’s no getting away from the traditions of the French gastronomy, but the food is very much about the seasonal variety
here in Scotland.”Upon returning to his hometown of Edinburgh,
Tom opened The Kitchin in 2OO6 with wife Michaela in a converted whiskey bonded warehouse in the old dock area of Leith. With its original stone and wood features, the intimate and cosy dining room creates a relaxed atmosphere where guests can fully unwind and enjoy ‘the theatre of cooking’.
“I was very proud to be cooking in Scotland. I hadn’t done it for many, many years, so it was a little bit like stepping into the unknown. I had worked for all these wonderful chefs in the greatest kitchens in the world, but when you come to do it yourself and you’ve got to fund it and create something, it’s a different story altogether.”
What he created was a restaurant that quickly caught the attention of diners and critics alike. Within six months of opening, The Kitchin was
awarded a Michelin star, making Tom, then 29, the youngest Scottish chef to receive the most coveted of foodie honours. But as he’s grown older and his cooking has matured, so too has his attitude to the awards that come with it.
“It’s very humbling. When I was younger I was quite obsessed with it, but then I think there’s a period where maturity sets in and it’s a completely different game as you grow into and develop your style. But the accolades are important and they do help because you’re demanding to your staff; you expect them to work long hours and really dedicate their lives to it.”
Following the success of The Kitchin, Tom set his sights on a second venture. Castle Terrace opened its doors in 2O1O, introducing a new dining experience to the city of Edinburgh. Nestled underneath Edinburgh Castle, it combines the expertise and flair of the team
behind The Kitchin with the innovation of Chef Patron Dominic Jack. A close friend to Tom, Dominic has put his unique stamp on the restaurant, receiving a Michelin star of his own in October 2O11.
“First and foremost, Dominic’s a great friend of mine. We started working together at Gleneagles and have been allies ever since. My family and I knew what an unbelievable talent he was; the guy has
26 - AUTUMN 2014
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a CV the likes of which have never been seen before, especially for a Scotsman. Even though we’re business partners, Castle Terrace is his restaurant, it’s his Michelin star and he deserves all the credit for his wonderful food. It’s people like that who make these projects possible and I’m the first one to admit that if I was to do this on my own, we’d soon be bankrupt.”
Such unabashed modesty might be considered typical from a chef who has cultivated an ethos of family in everything he does. Along with wife and co-owner Michaela and father Ron, who serves as Managing Director of all his restaurants, The Kitchin’s team includes Food and Beverage Director Philippe Nublat and Maitre d’ Sylvain Ranc, who, as Tom insists, have ensured the collective success of the business.
“The restaurant’s evolved and grown and it’s been amazing to have the family so involved. Without the input of my wife Michaela, who has the most incredible eye for detail, my dad and my team, we would not be where we are today.
No one’s given us millions of pounds to open a restaurant; we developed it ourselves. We’ve grown together and we’ve all learned and made mistakes as we’ve gone along, but each one of us has a strength in a specific area. That’s a very beautiful thing to have made something naturally together and we live and breathe it every day.”
From this organic evolution came a third
restaurant, The Scran & Scallie, which took the ‘From Nature to Plate’ formula and applied it to a gastro pub setting. Under Head Chef David Umpherson, the pub serves fresh, modern dishes alongside forgotten classics such as Sheep’s Heid Scotch Broth, creating a more casual, family friendly dining experience without compromising on the quality of the menu.
“The food there is really good fun and we just love the simplicity and execution of it; it’s a happy, happy place. Because we’ve got so much freedom with the menu and people are embracing it, we buy one animal, break it down and work our way through it. We know exactly where it’s coming from and it’s just so exciting.”
Outside The Kitchin, Tom has become a
““
“ROMANTICALLY I’M STILL ATTACHED TO MY FRENCH ROOTS AND THERE’S NO GETTING AWAY FROM THE TRADITIONS
OF THE FRENCH GASTRONOMY, BUT THE FOOD IS VERY MUCH ABOUT THE
SEASONAL VARIETY HERE IN SCOTLAND”
W&H_Iss6_Autumn14_Cover_Feature.indd 5 15/07/2014 17:09
26 - SUMMER 2014
recognisable face on television, appearing on popular shows like Saturday Kitchen, MasterChef and The Great British Menu. But while these extracurricular activities have certainly helped in boosting the profile of The Kitchin, Tom maintains that it’s the restaurants that will always come first.
“The world of cooking and the world of chefs today has
changed dramatically. I have no aspirations to become a TV personality, but it’s about trying to get a fine line and not overdoing it. I’ve turned down so many TV shows, but at the same time I understand what the camera wants in a way and try to pick and choose the ones that really excite me. I don’t do it just for the sake of it.”
A point well made, as Tom’s position on TV’s foodie golden age is an ambivalent one.
“At the end of the day we’re all still cooks. If a chef becomes a TV personality and then forgets that they’re a chef, then good luck to them. There are two ways of looking at it: you’ve got young kids now coming into the industry who think that the next quickest way to get to stardom after becoming a premiership footballer or winning The X Factor is to be a chef, which of course isn’t true.
“On the other hand, everyone’s a food critic now, everyone can write a review, everyone wants to buy a cookbook and practice. The whole UK has become more foodie, which is a real plus point. Kids are more into cooking and that’s all down to television as well, so like with anything, there’s two sides to it. I think it’s a positive thing and it gives us great exposure, then after that it’s up to us to deliver. It’s an exciting time for British food and British chefs.”
In June 2O12 Tom received an Honorary Doctorate of Arts degree from Edinburgh Napier University for his significant contribution to Scottish food culture, a reminder that he is continuing to fight the good fight and change the way people think about his country, its heritage and its cuisine. But when you boil it down, his solution for change is far simpler than one might expect.
“Coming to a nice restaurant should be like going to the theatre. You’re creating a real evening out and one that the customers won’t forget. You have to celebrate the local produce, make people feel welcome and make sure they come back.”
In that case, Tom Kitchin, break a leg and take a bow, as we can’t wait for the encore.
THE KITCHIN78 Commercial Quay, Leith, Edinburgh EH6 6LX+44 (O) 131 555 1755www.thekitchin.com
“
“
“THERE’S NO DOUBT THAT MY FRENCH TRAINING HAS HAD A MASSIVE INFLUENCE ON THE
WAY I COOK, BUT IT’S MY OWN STYLE, MY OWN DISHES, MY OWN INSPIRATION”
““
“WE’RE ABSOLUTELY FANATICAL ABOUT WHERE THE PRODUCE COMES FROM, WORKING WITH NATURE AND UNDERSTANDING
OUR SUPPLIERS”
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AUTUMN 2014 - 29
INGREDIENTS
Béchamel sauce 75g butter75g plain fl our85Oml milkSea salt and freshly ground black pepper
Lasagne25g butter1 leek, trimmed, washed and cut into strips4OOg baby spinach2 garlic cloves, peeled and crushed4OOg smoked salmon 3OOg cheddar, grated8–1O lasagne sheets4 dill sprigs, roughly chopped, to garnish
TOM SHARES ONE OF HIS RECIPES FOR YOU TO TRY FROM THE COMFORT OF YOUR OWN KITCHEN...
SMOKED SALMON and SPINACH LASAGNESERVES 4-6
• Heat the oven to 18O°C/Gas 4. To make the béchamel sauce, melt the butter in a heavy-based saucepan, stir in the fl our and cook for 1–2 minutes. Slowly stir in the milk and cook at a gentle simmer, stirring frequently, until the sauce thickens. Season with salt and pepper to taste. Set aside
• For the lasagne, melt half the butter in a heavy-based pan over a medium-low heat. Add the leek strips, season with salt and pepper and sweat gently for 2–3 minutes. Add the spinach leaves, a handful at a time, along with the garlic and cook for another minute or two. Drain off the excess liquid
• Use the rest of the butter to grease a large square or rectangular ovenproof dish. Cut the smoked salmon into small pieces, roughly 2cm square
• Spoon a layer of the béchamel sauce over the bottom of the dish and layer a third of the lasagne sheets on top. Spoon half of the leek and spinach mixture over the lasagne, followed by a good third of the smoked salmon, then cover with a third of the remaining béchamel and sprinkle some cheese over the surface. Repeat the layers of lasagne, leek and spinach, smoked salmon, béchamel and cheese, then cover with a top layer of lasagne
• Spoon the rest of the béchamel sauce on top and scatter over the remaining smoked salmon and grated cheese. Bake for about 45 minutes until the top is a deep golden colour. To check that the lasagne is cooked, insert a knife in the middle; it should meet with minimal resistance
• Scatter the chopped dill on top of the lasagne and serve, with a crisp green salad on the side
METHOD
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DISHMy Favourite
This is where we feature our team’s top
choices from the W&H menu for you to try
at home. We hear from Jonny Gain, Head
Chef at The Kings Head in Bessels Green
30 - AUTUMN 2014
“This dish is packed with intense
flavours. The ravioli itself is the
classic beef and tomato combination,
which works amazingly well with the sweet and
salty ragù, while the salt beef adds lovely texture
and gives it a great meaty flavour. We garnish
the dish with basil and carrot crisps for a nice
crunch – it has proved very popular on our
menu when the sun comes out to play!”
FOR THE FILLINGIngredients1.5kg braised oxtail
2 carrots
4 stalks of celery
1 Spanish onion
1 bay leaf
1 ½ litres beef stock
Method
• Dice the carrots, celery and onion into
5mm cubes
• Braise the oxtail slowly with the carrots,
celery, onion, bay leaf and beef stock until you
can just pull it from the bone.
• Reserve the cooking liquor and strain
Photography by Sam Yardley
BRAISED OXTAIL RAVIOLI IN TOMATO PASTA – SALT BEEF AND FIRE ROASTED RED PEPPER RAGÙ – CARROT CRISPSSERVES 4
Preparation time: 2 hours
Cooking time: 2-3 hours
Note: This recipe requires the pasta to be placed
in the fridge for 1 hour before cooking
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OUR FOOD
AUTUMN 2014 - 31
FOR THE PASTAIngredients250g type 00 fl our
8 large egg yolks
1 tsp tomato purée
1 tsp basil oil
Method• Add all the ingredients into a food mixer
with a dough hook attached and mix until
smooth and elastic. Leave in the fridge for
an hour before using
• Cut the pasta in half. Feed each half
through a pasta machine (setting 0, or as
thin as possible) so that you are left with 2
long strips (you will have to work quickly
here to stop the pasta drying out, so
organisation is key)
• On 1 strip place 250-300g portions of
the oxtail at spaced intervals and brush
around the portions with egg wash. Lay
the other strip of pasta over the top and
use a pastry cutting ring to cut out your
raviolis. These will need to be cooked in
rapid boiling salted water for 4-5 minutes
FOR THE RAGÙ Ingredients2 shallots
4 cloves of garlic
300g salt beef, sliced
500g chopped tomatoes
2 red peppers
400ml oxtail stock
Half a bunch of basil
2 tsp butter
Method
• Roast the peppers over an open fl ame
until the skins turn black then remove
Sweat down the shallots and the garlic for
2-3 minutes then turn up the heat and add
the salt beef. Fry for 2 minutes, stirring
continuously then add the chopped
tomatoes, sliced roasted peppers and
oxtail stock and reduce until a thick ragù
consistency is achieved
• Add the torn basil just before you serve
and fi nish with the butter to give the sauce
a velvety fi nish
FOR THE CARROT CRISPSIngredients2 carrots
Method• Peel the carrots and use the peeler to
slice long thin strips. Cut these in half
lengthways and fry at 140°C until crispy
“
“
This dish is packed with intense flavours
SERVE AND ENJOY!
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AUTUMN 2014 - 33
Feast your eyes on our pick of the best produce to enjoy over the coming months
AUGUST SEPTEMBER OCTOBER
APPLES – as one of the most versatile
additions to your fruit bowl, this option
will make a welcome accompaniment to
both sweet and savoury tastes, from apple
pies to ‘appletinis’
PEPPERS – particularly good when
stuffed with cherry tomatoes, garlic and
anchovies, peppers add a wonderful range
of colour to any dish and are adaptable to a
number of different cuisines
SCALLOPS – go under the sea for these
wonderful shellfi sh favourites, which
make marvellous additions to a homemade
fi sh pie or can be grilled and served with a
light garden salad
SWEET CORN – a well-seasoned corn on
the cob with a generous lump of butter
makes any barbecue complete and is
perfect for alfresco diners who love
soaking up some sunshine
VENISON – to make this rich, fl avoursome
meat a little lighter for summer, fry up a fi llet
and serve with warm, crusty bread on a bed
of salad and Mediterranean vegetables
DUCK – this gorgeous meat goes well with
ginger and a variety of fruits, while the
renowned crispy hoisin wrap sprinkled
with some cucumber and spring onions is a
defi nite favourite
MUSSELS – there’s nothing like moules
marinières to warm you through on an
autumnal evening. A seafood salad or
mussels served with pasta, chilli, garlic and
parsley are also equally fabulous
OYSTERS – these make appetising starters,
especially when served with crunchy
lettuce and drizzled with lemon juice. In
Asian cuisine oyster sauce is thoroughly
enjoyable with beef, duck or chicken dishes
PEARS – whether poached and served with
cream, baked in a chocolate torte or simply
served with a few scoops of your favourite
ice cream, pears have heaps of potential
PUMPKINS – Halloween might still be a
way off, but pumpkins make for great pies,
soups and curries. Alternatively, their
seeds are equally scrumptious when simply
roasted up on their own
CELERIAC – whether you fancy a
homemade soup or some creamy
dauphinoise, this terrifi c vegetable can be
mashed, stewed or fried, creating a host of
meals you’re not likely to forget
MEDLARS – similar in appearance to
apples, medlars must be ripened or
‘bletted’, which is when they turn brown
and soft, and can be enjoyed as a style of
fruit cheese
PHEASANT – with its unique fl avour, this
is delicious in a stew, but is just as good in
a pie or stuffed with any number of fruits,
nuts and other delicacies
SALSIFY – also known as the ‘oyster
plant’, this sweet, silky root vegetable
boasts a dramatic, sooty skin with a taste
to match when pan-fried or turned into a
tasty broth
WINKLES – October might be limited in
terms of seafood, but winkles will make
a fi ne addition to any seafood platter
and, despite their fi nite availability,
undoubtedly make all the difference
CropCream
of the
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FOOD - FAVOURITE DISH
06 - MARCH 2013XX - SUMMER 2014
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FOOD - FAVOURITE DISH
MARCH 2013 - 00SPRING 2014 - XX
Hailing from one of South Africa’s most breathtaking regions, the wines at Journey’s End estate are among
the country’s most celebrated and innovative, enriching our menus with their fruity tones and bold
flavours. Join us as we embark on a tour of this captivating vineyard
The Incredible
Journey
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WINE JOURNEYS
36 - AUTUMN 2014
In the world of fine wines, it’s all about location, location, location; for the Journey’s End estate in South Africa, there’s plenty where that came from, and
then some. Situated in the beautiful Helderberg Basin near Sir Lowry’s Pass (around 45km east of Cape Town), the wines produced here benefit from south facing slopes and cool coastal breezes, making them some of the country’s, and indeed, the world’s finest.
The estate’s stunning vineyards can be found in Stellenbosch, the second oldest and most scenically attractive and historically preserved town in South Africa. The Schaapenberg Terroir, on which the farm sits, has started to draw comparisons to some of the best sites in Bordeaux, with a wealth of exceptional wines emerging from the area.
As the most southerly vineyard in Stellenbosch, Journey’s End’s coastal position helps create wines with fantastic natural acidity and elegance. The estate has adopted a philosophy of ‘less is more’ and is committed to controlling its yields to ensure good concentration of wines specific to its terroir (the complete natural environment in which a particular wine is produced).
In the modern 25O-ton cellar, winemaker Leon Esterhuizen handles the grapes as little as possible and upholds a process of minimal intervention – using wild ferments where possible and importing French oak barrels to add further complexity.
“Leon hopes that the new plantings will add an extra dimension to the wines,” says Zach Emett, Director of Sales for the South of England at Bibendum, our supplier of Journey’s End. “The focus is very much on delicate wines that accurately represent the terroir and the characteristics of each varietal.”
With a selection of four varietal wines available, each bringing their own unique character, Journey’s End certainly remains true to its surroundings. Only the very best oak is
used for the barrels, with excellent plantings of Sauvignon Blanc, Viognier, Semillion and Petit Verdot adding another dimension to the range. In 2OO9 two new super premium wines were released: ‘The Cape Doctor’ is named after the south-easterly wind that cools the vineyard, while ‘Destination’ is the pinnacle of their white winemaking.
The stunning vineyards on the Journey’s End estate were purchased and replanted in 1996 by the Gabb family, who were no strangers to dealing with some of the world’s most beloved wines. Chairman and founder Roger Gabb started Western Wines in 198O, which evolved from being an importer and supplier of private label wine for the UK’s multiple grocery market, to becoming Britain’s largest branded supplier of South African wine, with a market share of over 4O%.
Also the brains behind the global Kumala wine brand, Roger took the same energy and vision with him to Journey’s End, creating a winery that not only continues to produce extraordinary vintages, but also goes that extra mile to ensure environmentally conscientious production methods.
“Since 1996 there has been considerable ongoing investment in the estate, with new plantings and the building of a boutique winery at the heart of the vineyard in 2O11,” explains Zach. “The estate is committed to the sustainably, environmentally and ethically sound production of wine, with the farm being one of only two wineries in South Africa to be solar powered.”
Boasting a stylish new tasting centre, glassed on three sides and overlooking the barrel cellar, the winery’s premises fully embrace the unparalleled beauty of the panoramic vista. The decor is minimalist and chic, spilling out onto a spacious terrace and offering spectacular views of mountains, vineyards and nearby False Bay, all the way across to Cape Point.
In addition to selecting rootstocks and clones of the highest quality that are most suitable to the winery’s southwest facing slopes, rigorous pruning also ensures very low yields, while natural pesticides are used to retain the area’s biodiversity and work closely with nature in the vineyard.
What’s more, the wines produced here are well suited to food and are now perfect partners to many of the dishes available in our pubs and restaurants, as Zach explains.
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WINE JOURNEYS
“The range very much complements the group’s food menu,” he says. “The Haystack’s Chardonnay provides mellow oak and tropical fruit notes and is the perfect accompaniment to the great British favourite, fish and chips. In comparison, the Pastor’s Blend, named after the small church at the bottom of the vineyard, has a rich, earthy character with notes of summer herbs accompanying the ripe, dark fruit flavours. It is particularly well suited to lamb and Moroccan spiced dishes. The single vineyard Shiraz has a big, bold, quite rustic finish and sits perfectly with a great steak and Provencal vegetables.”
Giving something back to the community is also important to the estate, as its old oak barrels are put to good use in unique and interesting ways. Last year saw the launch of the vineyard’s very own 6Oft, 12.4-ton medieval trebuchet, which provides the means for throwing the leftover barrels 2OO metres across the vineyard.
“Donations are invited for this activity, helping support the many community projects that Journey’s End is committed to in its local village, from soup kitchens in the winter months to music and numeracy lessons for children,” says Zach.
Such dedication to the surrounding region’s wellbeing, coupled with the consistently strong run of top awards achieved by Journey’s End, is a testament to its status as one of South Africa’s premium estates. And with personalised tasting sessions led by Leon available by appointment, travellers from far and wide can get a firsthand experience of this fascinating place and the wonderful world of wine it inhabits.
Journey’s EndPO Box 3O4O Somerset West, 7129 South Africa+27 21 858 1929www.journeysend.co.za
We take a look at some of the best bottles from
Journey’s End’s three-tier selection
TOP TIPPLES
The Icon Range This selection comprises
very small batches of ‘Destination’ Chardonnay
and ‘The Cape Doctor’ Cabernet Sauvignon,
representing the pinnacle of winemaking at
Journey’s End.
The Estate Range Consisting of four varietal wines (Chardonnay, Merlot, Shiraz and Cabernet Sauvignon), these are made from carefully nurtured
wines on very low yielding vineyard sites.
The Introductory Range These well made, excellent
value wines include the delicious Haystack
Chardonnay, the Weather Station Sauvignon Blanc and
the Pastor’s Blend, which leaves a touch of sweet
spice on the palate, while the smooth tannins give a
long finish.
The Introductory RangeThe Introductory Range
Station Sauvignon Blanc and
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Untitled-4 2 18/07/2014 11:40
FOOD TRIVIA
FOODIE FACTSHEETWE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE FOOD AND DRINK
AUTUMN 2014 - 39
FRUIT JUICE HAS MORE CALORIES THAN COKE
A glass of apple juice can contain 115 calories compared to the 95 found in a can of regular Coca-Cola. Similarly, a cup of grape juice often has 36g of sugar, which is roughly 9g more than in the same amount of Pepsi.
REFRIED BEANS ARE ONLY FRIED ONCE
This common misconception comes from a case of being lost in translation. In Mexican Spanish, refried beans are known as ‘frijoles refritos’, which actually means ‘well-fried beans’ instead of ‘refried beans’. Technically, the dish can also be baked, making the English term doubly inaccurate.
RIPE CRANBERRIES BOUNCE
Due to his artificial leg, New Jersey fruit grower John ‘Peg Leg’ Webb couldn’t carry barrels of cranberries down steps in the 1840s. He discovered that the firmest cranberries bounced down on their own. This led to a ‘bounce board separator’ test, which is still used today.
TEABAGS WERE INVENTED
BY ACCIDENT
In 1904 a New York tea merchant named Thomas Sullivan began sending samples to his customers in small silken sacks. Rather than empty the contents as intended, patrons brewed their tea using the entire container instead. And thus, the humble teabag was born.
APPLES, APPLES EVERYWHERE
There are over 7,500 different varieties of apple cultivated throughout the world, be it for the purposes of cooking, eating or making cider. This means that if you were to try a different one each day, it would take more than two decades to sample them all.
PEANUTS AREN’T NUTS
In actual fact, they’re part of the legume or bean family. Unlike a variety of ‘tree nuts’, peanut seeds, which grow inside pods much like peas or beans, fl ower at surface level before migrating underground to reach maturity. They are then removed from the ground during harvesting.
for the purposes of cooking, eating or making cider. This means that if you were to try a different one each day, it would take more than two decades to sample them all.
peanut seeds, which grow inside pods much like peas or beans, fl ower at surface level before migrating underground to reach maturity. They are then removed from the ground
POUND FOR POUND
Pound cake is so named because it was once made using a pound of fl our, butter, eggs and sugar. Since this traditional recipe produces a cake much larger than most families can consume, smaller quantities of ingredients are now accepted within the
remit of a 1:1:1:1 ratio.
WE’RE LOVING IT?
McDonald’s sells more than 75 hamburgers every second, while its daily customer traffi c is greater than the population of Great Britain. Furthermore, one billion pounds of McDonald’s beef is consumed annually by Americans alone,
around one million of whom are employed every year by the burger chain.
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Untitled-8 2 17/07/2014 15:24
From the magic of Disney to the gritty realism of Scorsese, food has played a key role in some of Hollywood’s most memorable and iconic scenes. Frederick Latty delves into the cinematic archives to profi le 1O of our
favourite gourmet moments throughout the history of the silver screen
WE’LL HAVE WHAT THEY’RE HAVING...
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52 - SUMMER 2014
PULP FICTION (1994)
When hit man Vincent Vega (John Travolta) takes his mob boss’s wife Mia Wallace (Uma Thurman) out
to dinner at ‘50s-themed diner Jackrabbit Slim’s, the pair shoot the breeze on everything from
foot massages to uncomfortable silences. One ‘bloody as hell’ steak
and ‘fi ve dollar shake’ later, the pair are dancing the night away to the
sounds of Chuck Berry’s You Never Can Tell, before retiring home for a
drug fuelled nightcap.
LADY AND THE TRAMP (1955)
For what must be the most romantic fi rst date imaginable, streetwise
downtown mutt Tramp treats sheltered uptown cocker spaniel Lady to a slap-up meal at Tony’s
restaurant, where the proprietor treats his canine guests to a bowl of
spaghetti and meatballs. The result is one of the best loved dinner scenes
ever conceived; almost 60 years later, this remains the benchmark against which all other foodie fi lm
moments are measured.
THE GODFATHER (1972)
Louis Italian-American Restaurant provides the backdrop for one of the
most memorable and haunting scenes in Francis Ford Coppola’s mob masterpiece.
Following an assassination attempt on his father, prodigal son Michael Corleone (Al Pacino) attends a ‘sit-down’ with heroin peddler Virgil ‘The Turk’ Sollozzo and
corrupt cop Captain McCluskey. Pacino’s steely eyed stare and the thunderous roar of an approaching train make this bloody,
harrowing revenge sequence one of cinema’s all-time greats.
WHEN HARRY MET SALLY... (1989)
One of fi lm’s most iconic scenes sees ‘platonic’ pair Harry Burns
(Billy Crystal) and Sally Albright (Meg Ryan) debate whether or not any of the former’s sexual conquests have ever faked an
orgasm, with Sally proceeding to do just that – to hilariously graphic
effect. A nearby patron’s famous line, “I’ll have what she’s having”, has since been immortalised in
Katz’s Delicatessen in New York City where the scene was fi lmed.
RATATOUILLE (2007)
In a Disney scene somehow reminiscent of a Marcel Proust novel,
venomous food critic Anton Ego (voiced by Peter O’Toole) is spirited
away to a bittersweet childhood memory upon tasting the eponymous
dish. From the intricately detailed close-up of a delicate mouthful to the poignant, decades-spanning
fl ashback, this is a wonderful ode to the power of food to evoke the
fondest memories and warm even the coldest heart – a sheer joy to watch.
LADY AND THE TRAMP
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MOVIE MEALS
AUTUMN 2014 - 43
RAGING BULL (1980)
Robert De Niro and Martin Scorsese’s fourth fi lm collaboration follows
self-destructive boxer Jake LaMotta, who is at his meanest and most volatile
when he verbally berates wife Irma for overcooking his steak. The tension
is palpable as the abusive LaMotta eventually overturns the dining table and meal he had so fervently insisted upon. Powerful, brutal and relentless, this is undoubtedly among the most
distressing dinner scenes you’re likely to see on screen.
INDIANA JONES AND THE TEMPLE OF DOOM (1984)
The second instalment of Steven Spielberg’s classic adventure series sees Indy (Harrison Ford) and his
companions journey to Pankot Palace in India, where they are treated to a wonderfully gruesome banquet, including such exotic delicacies as
eyeball soup, chilled monkey brains and ‘snake surprise’. Deliciously
disgusting and tremendous fun to watch, this is vintage Spielberg that will leave even the least squeamish
viewer cowering behind their napkin.
THE SILENCE OF THE LAMBS (1991)
Although we never see it happen, this chilling exchange between FBI agent
Clarice Starling (Jodie Foster) and cannibalistic serial killer Dr Hannibal
Lecter (Anthony Hopkins) is no less terrifying. “A census taker once tried
to test me,” recalls Lecter. “I ate his liver with some fava beans and a nice
Chianti.” The less than appetising sound that follows is one that will
continue to haunt cinemagoers throughout the ages.
GOODFELLAS (1990)
Given its roots in the Italian-American underworld, Martin
Scorsese’s gangster classic is rife with references to food; most notably,
the acclaimed prison dinner scene. Enjoying the culinary perks of a
wiseguy lifestyle, mobster Henry Hill (Ray Liotta) and his associates treat
themselves to a truly mouth-watering gourmet meal of lobster, medium-rare
steak and garlic sliced so thin with a razor that “it used to liquefy in the
pan with just a little oil”.
THE GREAT OUTDOORS (1988)
John Candy and Dan Aykroyd are at their best in this hilariously
revolting eating challenge. Paul Bunyan’s Cupboard is ‘Home of the
Old ‘96er’, a 96-ounce prime aged beefsteak reluctantly taken on by
family man Chet Ripley (Candy). From the bloodstained chef’s menacing
declaration of “Bon appétit!” to Candy’s sweat drenched terror at the prospect of consuming the leftover gristle, this
is a horrifyingly funny scene for lovers of the grotesque.
Robert De Niro and Martin Scorsese’s fourth fi lm collaboration follows
self-destructive boxer Jake LaMotta, who is at his meanest and most volatile
when he verbally berates wife Irma for overcooking his steak. The tension
is palpable as the abusive LaMotta eventually overturns the dining table and meal he had so fervently insisted upon. Powerful, brutal and relentless,
throughout the ages.
W&H_Iss6_Autumn14_W&H_MovieMeals.indd 5 16/07/2014 10:09
ALE TALE
44 - AUTUMN 2014
TheCyder House Rules
Since the early 18th century, Aspall has been leading the way in making cider one of the world’s most popular drinks. We pay a visit to Aspall Hall in Suffolk to soak up a bit of the fl avour and fi nd
out why it has become such a prominent presence behind our bars
ALE TALE
TheCyder House Rules
As anyone in the food and drink industry will tell you, it’s something of a small world in our humble trade. One way or another, everyone knows
everyone, which is something Todd Fleetwood can vouch for – once a Roving Manager at W&H, he has since moved on to pastures new, joining Aspall Cyder as a Sales Executive earlier this year and supplying us with a fantastic range of flavoursome, thirst-quenching ciders.
“I worked with Whiting & Hammond until I joined Aspall in February 2O14,” he explains. “I am pleased to keep the relationship going and am working with the W&H team to expand their cider offering and develop food and cider pairings.”
While we were sad to see a member of our family fly the nest, we were more than happy to further build our relationship with one of the UK’s finest and most reputable cider houses. Aspall’s family cider making business was established nearly 3OO years ago by Clement Chevallier, patriarch of a wealthy, noble and prestigious British family, who planted the fi rst orchards there following his son Temple’s purchase of the hall from the Brooke family in 17O2.
Set against the magnificent backdrop of Aspall Hall (otherwise known as The Cyder House) in Debenham, Suffolk, Aspall is now the 1Oth oldest family business in the UK; indeed, the eighth generation of the Chevallier family, led by Barry
and Henry Chevallier Guild, continues to live and work among the grounds to this day.
“Our family began crafting ciders at Aspall Hall in 1728,” says Polly Robinson, Marketer at Aspall. “Eight generations on, we’re still obsessed with making the highest quality products from the very best fruit. Our distinctly British world-class ciders, cider vinegars and apple juice enjoy increasingly global acclaim for quality and excellence.”
Producing bestselling brands that have become immensely drinkable the world over, it was only a matter of time before these scintillating ciders made their debut on our menus, appealing to both discerning drinkers and diners alike. In particular, their Golden Malt Vinegar and Apple
Balsamic Vinegar became favourites of our Executive Chef, James Moyle-Rosser, who includes them in many of our recipes.
“Aspall Suffolk Draught Cyder was the first to go into W&H and our Harry Sparrow is always popular at cider tastings,” continues Polly. “We’re now working on increasing our packaged cider offering and there is great excitement about the Isabel’s Berry brand, our fruit cider with juice of raspberries and redcurrants.”
In spite of this experimental approach, Aspall remains firmly rooted in tradition when it comes to defining itself, upholding the conventional identity of cider making and exuding a reputation
“
“CIDER IS NOW A RESPECTED EQUAL
TO BEERS AND WINES, RATHER THAN THE POOR COUNTRY RELATION IT WAS
CONSIDERED TO BE A DECADE AGO
W&H_Iss6_AUTUMN14_AleTale.indd 2 16/07/2014 10:10
SUMMER 2014 - 47
for quality, as Polly explains.“The arrival in the last 12 months of a
number of brewer cider brands onto the market has made things a little murky between the various cider categories,” she says. “There has been a huge effort to ‘upsell’ by many brands into a more premium arena, whereas in truth a lot of the activity both above and below the line tends to suggest that these are not terribly joined up strategies. This has actually meant that there is a widening gap between genuine premium and mainstream/mainstream premium. Aspall sees itself firmly in the genuine premium category.”
Life wasn’t always so sweet for cider makers like Aspall, however, as the drink was often regarded as an inferior tipple to its beer and wine counterparts, confined to an image of rural living without making an impact in more built-up areas.
“Despite its best efforts in the 8Os and 9Os, the cider industry was never really able to shake off its tag as a drink of the countryside; where it did score in an urban arena, it tended to over-index in student unions and on park benches,” says Polly.
Since then, the prestige of cider brands throughout both the UK and the world has grown considerably, with the likes of Aspall making this delicious beverage an increasingly trendy option in recent years.
“Since the cider duty reduction in 2OO3 and the subsequent freezes, the industry invested heavily in new and better products, has been communicating very effectively as to the relative merits of cider drinking and, thanks to a generation of drinkers whose introduction to alcohol was via alcopops and not cider, has been able to change the narrative surrounding its products,” says Polly. “Cider is now a respected equal to beers and wines, rather than the poor country relation it was considered to be a decade ago.”
As the cider revolution continues to gain momentum in Britain and all over the globe, there can be little doubt that Aspall will remain at the forefront of the charge for generations to come – after all, a few hundred years’ experience speaks for itself.
ASPALL CYDERTHE CYDER HOUSE ASPALL HALLDEBENHAMSUFFOLK IP14 6PDO1728 86O 51OWWW.ASPALL.CO.UK
Barry (left) and Henry Chevallier Guild
W&H_Iss6_AUTUMN14_AleTale.indd 3 16/07/2014 10:12
46 - AUTUMN 2014
ALE TALE
The Chevallier ApproachIntroducing some of The Cyder House’s most iconic fl avours and memorable characters...
46
Harry Sparrow (ABV 4.6%)
This classic drink was created
to honour the man who made
Aspall’s cider for over 5O years
from the early 192Os. Mid golden
to amber in colour, its wonderful
fruit aroma with fl oral and cedar
wood overtones immortalises
Harry’s style perfectly.
Draught (ABV 5.5%)
Launched in 2OO3 to celebrate
Aspall’s 275th year of cider
making, this medium dry option
has a mid straw colour with a
fl oral and apple aroma. Its delicate
fl avour of fresh pressed apples
has a complexity that beautifully
enhances its long fi nish.
Perronelle’s Blush (ABV 4%)
Here’s a recipe that celebrates
the life of Perronelle Chevallier, a
renowned forager and long-time
Aspall matriarch. Salmon pink in
colour, it comprises a fl oral, apple
and fruit aroma, while its soft
fruit fl avour and blackberry tones
enrich the long fi nish.
Premier Cru (ABV 7%)
As Aspall’s fl agship cider and
the fi rst of the re-launched
range to go on the market in
2OOO, Premier Cru is dry, round
and creamy on the palate,
accompanied by a mid straw-gold
colour and a light aroma
of dessert apple.
W&H_Iss6_AUTUMN14_AleTale.indd 4 16/07/2014 10:17
AUTUMN 2014 - 47
p47.indd 3 21/07/2014 11:41
Untitled-6 2 21/07/2014 12:40
AUTUMN / WINTER 2013 - 09
W&H_Iss6_Autumn14_Breakfast.indd 3 16/07/2014 10:18
50 - AUTUMN 2014
p50.indd 2 18/07/2014 14:55
AUTUMN / WINTER 2013 - 09
HAVE YOU GOT YOURS ?
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.
BRIAN WHITING | MANAGING DIRECTOR
COME AND VISIT OUR FABULOUS PUBS AND RESTAURANTS AND
EARN POINTS AT THE SAME TIME.
IT’S FREE, EASY AND SAVES YOU MONEY.SIMPLY HAND OVER YOUR CARD WHEN PAYING YOUR BILL TO EARN POINTS ON YOUR CARD, YOU CAN REDEEM THESE POINTS AT ANY TIME IN THE FORM OF MONEY OFF FOOD AND DRINK PURCHASES AT ALL W&H VENUES.
L O C AT I O N S
STUMBLE HILL, SHIPBOURNE,TONBRIDGE, KENT TN11 9PE
15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8AP
WROTHAM RD, MEOPHAM,KENT DA13 0QA
DUNNINGS RD, EAST GRINSTEAD,WEST SUSSEX RH19 4AT
MARK CROSS, NR TUNBRIDGE WELLS,EAST SUSSEX TN6 3NP
CHIDDINGSTONE CAUSEWAY,TONBRIDGE, KENT TN11 8JJ
STANMER PARK, BRIGHTON,EAST SUSSEX BN1 9QA
WESTERHAM ROAD, SEVENOAKS,KENT TN13 2QA
THE CHASER INN
THE FARM @ FRIDAY ST
THE CRICKETERS INN
THE OLD DUNNINGS MILL
THE MARK CROSS INN
THE LITTLE BROWN JUG
STANMER HOUSEBRIGHTON
THE KINGS HEAD
“
“
W&H_Iss6_Autumn14_LoyaltyCard.indd 3 16/07/2014 10:19
52 - AUTUMN 2014
p52.indd 2 21/07/2014 11:42
PROFILE
WE INTRODUCE YOU TO SOME KEY MEMBERS OF THE W&H FAMILY
FERGUS DALTON AND TOM NORTON - THE MAINTENANCE TEAM
MEET THE TEAM
AUTUMN 2014 - 53
Tell us about your backgroundFor a number of years I worked in the installation and maintenance of fi replaces, but have been with Whiting & Hammond for just under three years, starting off at Stanmer House when it fi rst opened in 2O11 before moving into the general W&H maintenance team.
What’s your day-to-day role?Keeping an eye on Tommy and making sure he doesn’t get into trouble. I also help him keep all of our sites looking spick and span and ensure everything is maintained to the high standards of W&H.
Any favourite pastimes when you’re not working?On the rare occasion when I get some free time, I do like to pop down to the pub, as many people do – which is why we stay in business!
Your dream car of choice would be...?A ford GT4O because it’s a classic supercar. I would look good in one of those.
If you could have one superpower, which would you choose?I would like to have the power of X-ray eyes – say no more!
FERGUS
What’s your background?Previously I worked as a telecoms engineer, but had been involved with Whiting & Hammond for a number of years through knowing Brian Whiting before coming onboard full time within the maintenance team.
And your day-to-day role?Apart from doing all the maintenance for the company and working very hard, from setting up beer festivals to replacing things that are broken, I like to keep out of Brian Whiting’s way and cause lots of trouble for our Operations Manager, Darren Somerton!
How about when you’re not at work?I like to enjoy a beer or two in one of our lovely pubs and look at all my handiwork!
Who would you invite to your dream celebrity dinner party?Defi nitely Brian Whiting, a local celebrity who is well known in local magazines...
Describe your idea of a perfect holidaySomewhere far away where there’s sunshine and beer and I can put my feet up for a change!
TOM
Tom (left) and Fergus (right)
W&H_Iss6_Autumn14_MeetTeamProfile.indd 3 16/07/2014 10:24
EXECUTIVE CHEF JAMES MOYLE-ROSSER OFFERS TWO MOUTH-WATERING RECIPES FROM THE W&H MENU FOR OUR READERS TO TRY AT HOME
HOMESWEET HOME
54 - AUTUMN 2014
Dr Pepper pulled BBQ pork “Pulled pork is something that has been popping up all over the place in Britain, coming from across the pond. It’s a real crowd pleaser and with the smoky flavour from the paprika and the barbecue it’s a must try – succulent, juicy pork that’s kind on the wallet. Next time you decide to spark up the barbie, make sure you give this a try.”
PREPARATION TIME: 30 minutes COOKING TIME: 3 hours
SERVES 12
NOTE: This recipe requires the pork to be baked for 4 hours before being cooked on the barbecue
PHOTOGRAPHY BY SAM YARDLEY
W&H_Iss6_Autumn14_W&H_AtHome.indd 2 16/07/2014 10:25
W&H AT HOME
HOMESWEET HOME
AUTUMN 2014 - 55
For the sauce
INGREDIENTS1 head of garlic
1 tbsp olive oil
240ml pineapple juice
120ml teriyaki sauce
1 tbsp soy sauce
230g dark brown sugar
750ml Dr Pepper
1 squeeze of lemon juice
3 tbsp white onion, minced
1 tbsp tomato ketchup
¼ tsp cayenne pepper
¼ tsp smoked paprika
METHOD• Cut about half an inch off the top of the garlic and cut the roots so that the garlic will sit fl at. Remove the skin from the garlic, but leave enough so that the cloves stay together. Put the garlic into a small casserole dish or baking pan, drizzle the olive oil over it and cover with a lid or foil. Bake in a preheated oven at 180°C for 1 hour. Remove the garlic and let it cool until you can handle it. Set to one side
• Combine the pineapple juice, teriyaki sauce, soy sauce, brown sugar and Dr Pepper in a medium saucepan over a medium/high heat. Stir occasionally until the mixture boils then reduce the heat until the mixture is just simmering
• Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add the remaining ingredients to the pan and stir
• Let the mixture simmer for 40-50 minutes or until the sauce has reduced by about half and is thick and syrupy. Make sure it doesn’t boil over. Set to one side
For the pork
INGREDIENTS1 pork shoulder blade end
1 dsp smoked paprika
1 tsp cayenne pepper
250g soft light brown sugar
Pinch of salt
200ml water
METHOD• Preheat the oven to 140°C. Line a large roasting tray with parchment paper. Mix the smoked paprika, cayenne pepper and sugar together with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the parchment paper. Pour the water into the bottom of the tin, wrap well with foil and bake for 4 hours. This can be done the night before
• Light the barbecue and wait for the coals to go grey. Once the barbecue
fl ames have died down, put on the pork, skin-side down
• Cook for 15 minutes until nicely charred then fl ip over and cook for another 10 minutes. The meat will be very tender, so be careful not to lose any between the bars
• Lift the pork onto a large plate or tray then peel off the skin. Using 2 forks, shred (pull) the meat into chunky pieces. Add 3-4 tablespoons of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce
W&H_Iss6_Autumn14_W&H_AtHome.indd 3 16/07/2014 10:26
56 - AUTUMN 2014
For the choux buns
INGREDIENTS
310ml water
125ml butter
Pinch of caster sugar
150g plain flour
5 whole eggs, beaten
Pinch of salt
½ pint double cream, whipped
METHOD
• Add the water, butter and sugar in a
saucepan – bring to the boil while stirring
• Once the butter has melted, take the
saucepan off the heat and stir with a whisk
to combine the flour
• Put the saucepan back onto a low heat
and stir with a wooden spoon for a few
minutes, until the mix comes away from
the sides of the saucepan
• Transfer to a bowl and stir until the
mixture has cooled slightly – alternatively,
use a mixer with a paddle attachment
• Gradually stir in the beaten eggs one at
a time until the mixture drops from the
spoon under its own weight
• Pipe 12 rounds of the mixture onto a lined
baking tray with parchment paper. Ensure
that you leave a big enough gap between
each one
• Bake in a preheated oven (200°C) for 5
minutes then reduce the oven to 160°C and
bake for a further 20-30 minutes
• Once cooked, leave to cool down on a
cooling rack
• Whip the double cream with a little caster
sugar and add to a piping bag
• Once the buns are cool, slice in half and
fill with the whipped cream. Set to one side
For the poached cherries
INGREDIENTS
1 punnet of fresh cherries
200g caster sugar
100ml red wine
400ml cranberry juice
Zest and juice of one orange
1 star anise
METHOD
• Stone the cherries using a cherry stoner
• Add all the ingredients apart from the
cherries into a saucepan and bring to the boil
• Place all the cherries into a casserole pot and
pour the liquor from the saucepan over them
• Cover the pot with foil and bake in the
oven at 160°C for 8-12 minutes, or until soft
• Let the cherries chill in the liquor to give
a glaze
For the kirsch cherry sorbet
INGREDIENTS
225g caster sugar
180ml water
30g liquid glucose
250g cherry purée
50ml kirsch
METHOD
• Bring the sugar, water and glucose to the boil
• Once boiling, bring down to a simmer for
5 minutes
• Take off the heat and chill until cold
Summer cherry choux buns“Who doesn’t like an éclair? This giant choux bun is a dressed up version for everyone to enjoy. It’s a real treat and dead easy to prepare. You can put most of these components together the day before, leaving you time to enjoy your dinner party or meal with the family.”
W&H_Iss6_Autumn14_W&H_AtHome.indd 4 16/07/2014 10:27
AUTUMN 2014 - 57
W&H AT HOME
• Combine the sugar syrup with the cherry
purée and kirsch
• Churn in an ice cream maker until it has
reached a sorbet consistency. Set to one side
For the black forest tipple chocolate mousse
INGREDIENTS
125g double cream
125g dark 70% chocolate nibs
125g egg yolks (roughly 5 egg yolks)
125g caster sugar
1 dsp water
125g half whipped double cream
100ml full fat milk
METHOD
• Bring the non-whipped cream to the
boil and mix half of it with the chocolate
nibs. Stir and add the other half then keep
stirring until the chocolate has melted. Set
to one side
• Whisk the egg yolks in a machine until pale
• Boil the caster sugar in a pan with the
water and bring it up to exactly 121°C on
a sugar thermometer. Add this to the egg
yolks and whisk the two together until cool
• Add the egg and sugar mix to the
chocolate mix and fold the two together
then fold in the half whipped cream
• Fill a piping bag with the mix and pipe
into a shot glass halfway
• When it comes to serve, heat the milk
to exactly 68°C. Foam the milk with a
hand blender to create small bubbles.
Collect those bubbles with a spoon and
fill the remaining half of the shot glass
with them
• Garnish with shaved chocolate
For the chocolate soil
INGREDIENTS
200g caster sugar
150g dark 70% chocolate
METHOD
• Boil the sugar in a saucepan with a few
drops of water until it reaches 130°C on
a sugar thermometer, or until the sugar
starts to turn a very light brown around
the edges of the saucepan
• Pour the chocolate into the saucepan
and whisk until it starts to crystallize.
The mixture will gradually turn to a
crumble-looking consistency
• Pour onto a lined tray with parchment
paper and leave to cool
TO SERVE
• Choose the plates you wish to serve the
desserts on and place one of the choux
buns to the side of the plate. Top the bun
with one of the cherries
• Sprinkle some of the chocolate soil into a
rectangle across the middle of the plate
• Add the sorbet on top of the soil and
place the shot glass to the right of the plate
• Garnish with more of the poached
cherries and, if you’re able to get any,
garnish the top of the choux bun with
micro mint
ENJOY!
MAKES 12 PORTIONS
PREPARATION TIME: 1 hour
COOKING TIME: 20-30 minutes
W&H_Iss6_Autumn14_W&H_AtHome.indd 5 16/07/2014 10:29
64 - SUMMER 2014
Gastro: Issue 6
Subject: Stanmer
Dated: June 10 2014
Pages: 3
Image Credits: FITZGERALD PHOTOGRAPHIC WWW.FITZGERALDPHOTOGRAPHIC.CO.UK
Header: Just a Perfect Day
s/f: We’re always delighted when couples choose Stanmer House to exchange their vows and start a new life together. This time round we hear from Tania Clarke, who tells the story of how she and husband Dave saw
their dream wedding come true at our Grade I listed venue
My husband Dave grew up in Hailsham, East Sussex and at the age of 20 joined the RAF as an aircraft engineer. I grew up in Crowborough,
East Sussex and at the age of 22 joined Sussex Police as a police officer. Dave’s cousin Amy, who happens to be my best friend, tried to set
us up early in 2009, but due to circumstances we never contacted each other and our first meeting was at Amy’s sister’s wedding on July 11
2009.
There was an instant connection between us at the wedding and I knew at that moment that this was a very special person who I wanted to
get to know better. Having met for dinner, we began dating the following week. After being together for two years, I became pregnant and we
decided that we needed one last pre-child holiday of a lifetime, so decided on a cruise to Alaska.
We went in July 2011 and during a shore excursion found a jeweller where we chose my engagement ring band and the diamond stone to
be set in it. We decided that Dave would have to find a time to surprise me with the proposal, so I was convinced that he would do it when
our son was born, however just two days later on the cruise, Dave proposed. He kept trying to persuade me to go out for a walk on the deck
but, not realising his plan, I was finding every excuse not to as it was slightly chilly! Eventually he had to practically drag me outside before
getting down on one knee and asking the question! It was an absolute surprise as I had convinced myself that he would do it later in the year.
Dave was then posted to a new RAF base just a month before our son Jacob was born in November 2011, but we soon got used to him
being away from Monday to Friday, as well as dealing with overseas deployments for longer periods of time.
I have always loved Whiting & Hammond’s Mark Cross Inn and Farm @ Friday Street restaurants and after meeting Dave, I introduced him to
them – with both of us being ‘foodies’, they quickly became our favourite places to eat. We often had conversations about wishing we could
get married at one of them due to our love of their food, so we were so pleased to find out that they had taken over Stanmer House. This
solved our dilemma as it meant we could get married at a stunning venue, as well as being able to eat our favourite foods!
Our wedding was booked for September 2013 in August 2012 and before we knew it, the year had passed and everything was in place,
ready for the big day. Having had torrential rain the weekend before, I was dreading how the weather would be, but we were so lucky as the
morning of our wedding dawned sunny and bright.
The big day was everything I expected and had hoped it would be. We had gone with a very simple theme, including keeping the eclectic
mix of tables and chairs at Stanmer House, which we have always loved the look of, and keeping table decorations to a minimum, along with
having only 38 guests to the ceremony and meal, with another 100 invited to the evening.
A Photo Booth made our reception so much fun, allowing guests to keep a copy of their photo, while we got to treasure a memento so that
we could make an album to remind us of a fantastic day. We also had a photo frame mounted on an easel, which contained photos of people
special to us who couldn’t be there to share in our special day. This included my dad, who passed away in 2006. As a tribute to him, I had my
wedding ring made using the stones from an eternity ring that he gave me for my 18th birthday. We also gave our now two-year-old son my
dad’s miniature military national service medal to wear to the ceremony.
Dave’s two best men had us all in stitches with their speech and two of my favourite photos of the day, taken by our wonderful
photographer Clare, are of the four of us walking away from the front of Stanmer House in the background, along with the photo of me with
my best friend Amy, as without her intervention, I wouldn’t have the best husband and father to our son that I have now.
Suppliers
Dress: White One Tamara from Clare de Lune Bridal, South Street, Eastbourne (£825)
Cake: Three tiered vanilla sponge with piped butter cream roses from Really Scrumptious Cake Company, Cornfield Road, Eastbourne
Catering: Whiting & Hammond
Photography: FitzGerald Photographic
Music: White Ice Sounds
Flowers: Ladybird Flowers, Firle Road, Eastbourne
Suits: Moss Bross Hire (£337.60 for groom, two best men and groom’s father)
Photo Booth: Photo Booth Boutique, Brighton
Soft play/toys: Happyjacks, Eastbourne
Bouncy Castle: Crockerz Castles, Worthing64 - SUMMER 2014
We’re always delighted when couples choose Stanmer House to exchange their vows and start a new life together. This time round we hear from Tania Clarke, who tells the story of how she and husband Dave saw
My husband Dave grew up in Hailsham, East Sussex and at the age of 20 joined the RAF as an aircraft engineer. I grew up in Crowborough,
East Sussex and at the age of 22 joined Sussex Police as a police officer. Dave’s cousin Amy, who happens to be my best friend, tried to set
us up early in 2009, but due to circumstances we never contacted each other and our first meeting was at Amy’s sister’s wedding on July 11
There was an instant connection between us at the wedding and I knew at that moment that this was a very special person who I wanted to
get to know better. Having met for dinner, we began dating the following week. After being together for two years, I became pregnant and we
We went in July 2011 and during a shore excursion found a jeweller where we chose my engagement ring band and the diamond stone to
be set in it. We decided that Dave would have to find a time to surprise me with the proposal, so I was convinced that he would do it when
our son was born, however just two days later on the cruise, Dave proposed. He kept trying to persuade me to go out for a walk on the deck
but, not realising his plan, I was finding every excuse not to as it was slightly chilly! Eventually he had to practically drag me outside before
getting down on one knee and asking the question! It was an absolute surprise as I had convinced myself that he would do it later in the year.
Dave was then posted to a new RAF base just a month before our son Jacob was born in November 2011, but we soon got used to him
I have always loved Whiting & Hammond’s Mark Cross Inn and Farm @ Friday Street restaurants and after meeting Dave, I introduced him to
them – with both of us being ‘foodies’, they quickly became our favourite places to eat. We often had conversations about wishing we could
get married at one of them due to our love of their food, so we were so pleased to find out that they had taken over Stanmer House. This
solved our dilemma as it meant we could get married at a stunning venue, as well as being able to eat our favourite foods!
Our wedding was booked for September 2013 in August 2012 and before we knew it, the year had passed and everything was in place,
ready for the big day. Having had torrential rain the weekend before, I was dreading how the weather would be, but we were so lucky as the
The big day was everything I expected and had hoped it would be. We had gone with a very simple theme, including keeping the eclectic
mix of tables and chairs at Stanmer House, which we have always loved the look of, and keeping table decorations to a minimum, along with
A Photo Booth made our reception so much fun, allowing guests to keep a copy of their photo, while we got to treasure a memento so that
we could make an album to remind us of a fantastic day. We also had a photo frame mounted on an easel, which contained photos of people
special to us who couldn’t be there to share in our special day. This included my dad, who passed away in 2006. As a tribute to him, I had my
wedding ring made using the stones from an eternity ring that he gave me for my 18th birthday. We also gave our now two-year-old son my
Dave’s two best men had us all in stitches with their speech and two of my favourite photos of the day, taken by our wonderful
photographer Clare, are of the four of us walking away from the front of Stanmer House in the background, along with the photo of me with
my best friend Amy, as without her intervention, I wouldn’t have the best husband and father to our son that I have now.
Cake: Three tiered vanilla sponge with piped butter cream roses from Really Scrumptious Cake Company, Cornfield Road, Eastbourne
J U S T A PE R F E C T
DAY
PHOTOGRAPHY BY FITZGERALD PHOTOGRAPHIC - WWW.FITZGERALDPHOTOGRAPHIC.CO.UK
W&H_Iss6_Autumn14_Weddings.indd 2 16/07/2014 10:33
SUMMER 2014 - 65
We’re always delighted when couples choose Stanmer House to exchange their vows and start a new life together. This time round we hear from Tania Clarke, who tells the story of how she and
husband Dave saw their dream wedding come true at our Grade I listed venue
M y husband Dave grew up in
Hailsham, East Sussex and at the
age of 20 joined the RAF as an
aircraft engineer. I grew up in Crowborough,
East Sussex and at the age of 22 joined
Sussex Police as a police officer. Dave’s
cousin Amy, who happens to be my best
friend, tried to set us up early in 2009, but
due to circumstances we never contacted
each other and our first meeting was at Amy’s
sister’s wedding on July 11 2009.
There was an instant connection between
us at the wedding and I knew at that moment
that this was a very special person who I
wanted to get to know better. Having met for
dinner, we began dating the following week.
After being together for two years, I became
pregnant and we decided that we needed one
last pre-child holiday of a lifetime, so decided
on a cruise to Alaska.
We went in July 2011 and during a shore
excursion found a jeweller where we chose
my engagement ring band and the diamond
stone to be set in it. We decided that Dave
would have to find a time to surprise me
with the proposal, so I was convinced that he
would do it when our son was born, however
just two days later on the cruise, Dave popped
the question. He kept trying to persuade me to
go out for a walk on the deck but, not realising
his plan, I was finding every excuse not to
as it was slightly chilly! Eventually he had to
practically drag me outside before getting
down on one knee and asking the question! It
was an absolute surprise as I had convinced
myself that he would do it later in the year.
Dave was then posted to a new RAF base
just a month before our son Jacob was born in
November 2011, but we soon got used to him
being away from Monday to Friday, as well as
dealing with overseas deployments for longer
periods of time.
I have always loved Whiting & Hammond’s
Mark Cross Inn and Farm @ Friday Street
restaurants and after meeting Dave, I
introduced him to them – with both of
us being ‘foodies’, they quickly became
our favourite places to eat. We often had
conversations about wishing we could get
married at one of them due to our love of
their food, so we were so pleased to find out
that they had taken over Stanmer House. This
solved our dilemma as it meant we could get
married at a stunning venue, as well as being
STANMER - WEDDINGS
W&H_Iss6_Autumn14_Weddings.indd 3 16/07/2014 10:34
STANMER - WEDDINGS
60 - AUTUMN 2014
able to eat our favourite foods!
Our wedding was booked for September
2013 in August 2012 and before we knew
it, the year had passed and everything was
in place, ready for the big day. Having had
torrential rain the weekend before, I was
dreading how the weather would be, but we
were so lucky as the morning of our wedding
dawned sunny and bright.
The big day was everything I expected and
had hoped it would be. We had gone with
a very simple theme, including keeping the
eclectic mix of tables and chairs at Stanmer
House, which we have always loved the
look of, and keeping table decorations to a
minimum, along with having only 38 guests
to the ceremony and meal, with another 100
invited to the evening.
A Photo Booth made our reception so
much fun, allowing guests to keep a copy
of their photo, while we got to treasure a
memento so that we could make an album
to remind us of a fantastic day. We also had
a photo frame mounted on an easel, which
contained photos of people special to us who
couldn’t be there to share in our special day.
This included my dad, who passed away in
2006. As a tribute to him, I had my wedding
ring made using the stones from an eternity
ring that he gave me for my 18th birthday.
We also gave our now two-year-old son my
dad’s miniature military national service medal
to wear to the ceremony.
Dave’s two best men had us all in stitches
with their speech and two of my favourite
photos of the day, taken by our wonderful
photographer Clare, are of the four of us
walking away from the front of Stanmer
House in the background, along with the
photo of me with my best friend Amy, as
without her intervention, I wouldn’t have the
best husband and father to our son that I
have now.
SUPPLIERS
Dress: White One Tamara from Clare de Lune
Bridal, South Street, Eastbourne (£825)
Cake: Three tiered vanilla sponge with piped
butter cream roses from Really Scrumptious
Cake Company, Cornfi eld Road, Eastbourne
Catering: Whiting & Hammond
Photography: FitzGerald Photographic
Music: White Ice Sounds
Flowers: Ladybird Flowers, Firle Road,
Eastbourne
Suits: Moss Bross Hire (£337.60 for groom,
two best men and groom’s father)
Photo Booth: Photo Booth Boutique, Brighton
Soft play/toys: Happyjacks, Eastbourne
Bouncy Castle: Crockerz Castles, Worthing
“““
The big day was everything
I expected and had hoped it would be
W&H_Iss6_Autumn14_Weddings.indd 4 16/07/2014 10:36
Untitled-6 2 21/07/2014 11:44
KITCHENS
THE HEART OF YOUR HOME
WHETHER YOU’RE HOSTING A FABULOUS DINNER PARTY OR COOKING A NUTRITIOUS FAMILY MEAL, THE KITCHEN IS WHERE IT ALL HAPPENS, ESPECIALLY WHEN YOU’RE TRYING OUT ONE OF OUR RECIPES AT HOME. WE PROFILE FIVE OF THE BEST
SPECIALISTS THAT COULD MAKE YOUR CULINARY HUB THE MOST STYLISH, WELCOMING AND ATTRACTIVE ROOM IN THE HOUSE
We have just celebrated our 45th birthday – this wealth of experience and understanding means that we deliver a perfect bespoke customer solution every time. We know where to source the best kitchen and bathroom equipment from around the world. All of our rooms are brought together by a highly skilled design team and our showrooms feature the very latest technology, along with more traditional displays. Kiln Barn Road, East Malling, Maidstone, Kent ME19 6BQO1732 848 444www.potts.ltd.uk
MOUNTSHILL WOODCRAFT & DESIGN
POTTS
Imagine a warm summer evening – you’re enjoying that holiday feeling right here at home, relaxing in the garden with a glass of something chilled and thinking about supper. Dreams go with a kitchen like this one, not just on holiday, but every day. There’d be more than a few takers to come and cook here; a vision of space, from its smooth folding doors to the sleek lines of the handle-free Parapan cabinets and bespoke glass breakfast bar. Room to live, room to move and maybe even room to dance...
Oakhurst Farm, Turnden Road, Cranbrook, Kent TN17 2QLO158O 715 911www.mountshill.com
W&H_Iss6_Autumn14_FiveofTheBestKitchens.indd 2 16/07/2014 10:37
Hehku Cucina is an exciting lifestyle brand created by a team of renowned luxury kitchen designers and craftsmen, who utilise their years of experience to create heavenly bespoke living spaces of divine look, function and quality. Hehku source the fi nest materials and only work with select specialists to produce ‘transformational living spaces’, which will truly enhance the way you enjoy your home. From concept to installation, a Hehku specialist will be with you every step of the journey, ensuring you a premium quality, visually stunning kitchen that you can be proud of.
Alltask House, Commissioners Road, Rochester, Kent ME2 4EJO8OO 542 4197www.hehku.co.uk
HEHKU CUCINA
Krieder are one of Europe’s leading suppliers of kitchens. Their passion for design excellence and attention to detail is the hallmark of the brand. Krieder specialise in providing innovative concepts and interpret the customer’s vision to suit both contemporary and traditional homes. Their multi-award winning design team in Tunbridge Wells offer a free personalised design service, along with a forward thinking approach. The diversity of their product allows you to customise every aspect of their furniture and better still, has the ability to suit pretty much everyone’s budget. 3 Chapel Place, Tunbridge Wells, Kent TN1 1YQO1892 619 721www.krieder.com
KRIEDERAt TBF we are not just kitchen specialists; we also design, manufacture and install beautiful tailor-made furniture for all interiors, with the finest materials used by the finest craftsmen. We take pride in offering a truly bespoke and personal service to every client and have a proven history of strong customer satisfaction. Each tailored design is created with an understanding of your needs, your style and to fully complement the way you live. You can depend on our experience, professionalism and personal attention in order to tailor specific solutions to your requirements.
Unit 2, The Coppice, Petteridge Lane, Matfi eld, Kent TN12 7LPO1892 723 O83www.traditionalbespokefurniture.co.uk
TRADITIONAL BESPOKE FURNITURE
W&H_Iss6_Autumn14_FiveofTheBestKitchens.indd 3 16/07/2014 10:38
Brothers and business partners Andrew and Mark Salter have tapped into a nostalgic market to create a truly exciting and original sauce called
Must-Chup. We embrace our inner child to hear how it all began
A Tasty Trip Down Memory Lane
MUST-CHUP5 Southwood Road, Rusthall, Tunbridge Wells, Kent TN4 8SL • O7776 3OO 921 • www.must-chup.co.uk
W&H_Iss6_Autumn14_MeetTheSupplier.indd 2 16/07/2014 10:40
SUMMER 2014 - 7 AUTUMN 2014 - 65 3
or many, some of the strongest and most enduring memories from childhood
are invariably the foodie ones. It’s no surprise, as forgotten fl avours and tastes often have the power to evoke the fondest moments from our younger years, transporting us back to a time of simple pleasures and fi rst experiences.
It was this sense of brazen nostalgia that inspired brothers Andrew and Mark Salter to launch their Must-Chup sauce last year. The perfect combination of tomato ketchup and mustard, it takes the sweet notes of the former and the fi ery kick of the latter, fusing them together in a delectable blend that will delight all generations of food fanatics. Under the banner of ‘Ketchup for the big kids’, Andrew and Mark’s sauce is fast becoming a local success story, as their family business continues to fl ourish and make a signifi cant impact on the Kent and Sussex culinary scene.
“My twin brother and I always wanted to run our own hotel, as we both grew up in the catering business,” says Andrew. “However, when he moved to America, the dream ended. Years later in 2O11
Mark, who’s a very talented chef, created a sauce made out of ketchup and mustard. My immediate thought was that this type of sauce would be great for English gastro pubs.”
Already a prominent fi gure in local business, Andrew had previously served as General Manager of The Spa Hotel in Tunbridge Wells for over two decades and today continues his role as General Manager of Sweetwoods Park Golf Club in Edenbridge. But the thought of embarking on a passion project with his brother remained close to his heart and too good an opportunity to miss. Developing and refi ning the sauce’s fl avour, Andrew saw to it that this exciting new product could fi nd a home in the UK, adapting the recipe for British tastes and palates.
“I brought the recipe back and added Dijon
mustard to the three other mustards already in the sauce,” he explains. “I kept the fi nely chopped onions for texture, the cayenne and paprika for a slight kick and the lemon juice for a bit of zing. I then rebranded it to create Must-Chup. Finally, I used fresh tomato sauce as opposed to ketchup and ensured it was gluten free, as I knew this was an expanding trend in the UK.”
And with that, Must-Chup was born and launched in December 2O13. It wasn’t long before word of
this cracking condiment reached our ears and Andrew’s continuing relationship with MD Brian Whiting saw the two companies team up, putting a refreshing new spin on many of our customers’ favourite dishes.
“It’s a small world and after managing The Spa for 21 years, I had watched Brian Whiting move from The Hare
in Langton to buying his fi rst pub, The Chaser, in Shipbourne,” Andrew continues. “Our paths crossed many times and as Must-Chup was made for gastro pubs, I decided to visit The Chaser to see if Brian would be prepared to use it in his other restaurants. Soon we had an agreement to stock it across multiple venues – my biggest thrill was when I saw on the menu at their Chiddingstone Causeway pub, The Little Brown Jug, ‘Pigs in blankets with Must-Chup’!”
A match made in heaven, to be sure, as Andrew and Mark’s creation complements our menus perfectly, while also capturing the essence of childhood and appealing to both adults and children alike.
“For me, it instantly tells you that this is tomato sauce for grownups with a bit of added fun!” says Andrew. “Must-Chup is a transitional condiment introducing you to the taste of mustard, yet reminding you that you grew up with tomato ketchup as a child. We all love to be big kids as adults and it brings back the love we had for tomato sauce when we were younger.”
One of the sauce’s most appealing qualities is its adaptability. Whether it’s enjoyed with traditional pub classics like fi sh and chips or added as an accompaniment to prawn linguini, Andrew and Mark have made sure it appeals to everyone, whatever their preferences.
“Must-Chup is so versatile,” says Andrew. “It can be used in pasta and to enhance Bolognese and lasagne recipes. It’s also great with barbecues and hog roasts, as well as comfort food dishes like sausage and mash, pigs in blankets, Scotch eggs and steak. It’s a sauce you can use all year round for cooking, marinating or dipping – the choice is yours!”
While their product is now supplied by an ever-growing amount of shops, butchers, restaurants, delis and cafés throughout the UK, the Salter
brothers have no plans of stopping there and are continuing to dream big and look ahead to an even brighter future for their business.
“We’re going from strength to strength,” says Andrew. “We have a number of distributors and stockists on our website and are also planning ‘Must-Chup with a Big Kick’, which we hope will be out later in the year. The dream is to get a bottle of Must-Chup in everybody’s fridge or kitchen cupboard and become a household name.”
Watch out, Heinz, because these boys mean business and are only just getting started.
F
Andrew Salter
Andrew & Anna Salter
Imag
es: T
ina
Chat
fi eld
Pho
togr
aphy
W&H_Iss6_Autumn14_MeetTheSupplier.indd 3 16/07/2014 10:41
Untitled-8 2 17/07/2014 15:29
AUTUMN 2014 - 69
HOW YOU CAN PROTECT OUR FARMING HERITAGEHERITAGE
FOR OVER A CENTURY THE ROYAL AGRICULTURAL BENEVOLENT INSTITUTION HAS URGED PEOPLE TO SUPPORT FARMERS AND THEIR FAMILIES IN TIMES
OF CRISIS THROUGH BUYING LOCAL PRODUCE - SOMETHING THAT’S VERY CLOSE TO OUR OWN
HEART. WE FIND OUT HOW THIS WORTHY CAUSE CONTINUES TO AID THOSE IN NEED AND WHAT WE
AS CONSUMERS CAN DO TO HELP
W&H_Iss6_Autumn14_FoodieHeroes.indd 3 16/07/2014 10:42
68 - AUTUMN 2014
In our modern world of fast food
convenience, 24-hour online
shopping and supermarket sweeps,
it can be easy to forget where
our food comes from. Having grown
accustomed to the creature comforts the
UK food industry has to offer, it’s all too
often a case of ‘out of sight, out of mind’
when it comes to thinking about our
nation’s hardworking farmers. In actual
fact, the people who put the food on our
plates are – ironically – often the ones
who need the most help.
Enter the Royal Agricultural
Benevolent Institution, or R.A.B.I.
for short, which has been providing
continuous support to farmers and
their families for over 150 years.
The welfare charity was founded in
1860 by agriculturalist John Joseph
Mechi, who developed a model farm at
Tiptree in Essex. Despite his belief in
the latest technologies, he knew that
not everyone would be able to take
advantage of the opportunities available
and was concerned that there should be
a charitable body to help farming people
when they are most in need.
Today, R.A.B.I. is based in Oxford
and provides services for eight regions
throughout England and Wales,
including the South East in support of
farmers from Kent and Sussex. With
around 1,000 new people asking for
help every year, it isn’t difficult to
see why their work is so imperative,
particularly in light of an ever-
changing and unpredictable world
climate.
“From Biblical times onwards farmers
have known that lean years follow
fat,” says Philippa Spackman, Head of
Fundraising and Communications at
R.A.B.I. “Farmers are proud, resilient
people who do not easily ask for help in
the face of things like extreme weather.
The problem is that what used to be
once in a lifetime events are happening
with increasing frequency and
farmers have no time to recover from
one disaster before another strikes.
Anything that reduces productivity,
like lost and/or damaged crops and
livestock, severely affects incomes and
can lead to hardship.”
As such, R.A.B.I. offers assistance
through a variety of measures. As
well as providing funding towards
essential household items, disability
equipment, relief farm staff and home
help costs, the charity also owns and
runs two residential homes: Beaufort
House in Burnham-on-Sea and Manson
House in Bury St Edmunds ensure safe
and secure long-term care for older
members of the farming community.
“We help in many ways and every
case is different,” continues Philippa.
“It’s a myth that all farmers are wealthy
– around a quarter live on or below the
poverty line. It may be a farmer who
has had an accident and needs help
paying for temporary labour while he
recovers, or a family with a severely
reduced income who need help with
food and heating costs.”
Indeed, there are three key ways in
which R.A.B.I. goes above and beyond
to help those in need. A professionally
qualified welfare team enables people
to help themselves by claiming
pension credits and other state
entitlements, while awards are made
every six weeks by a dedicated grants
committee and money is also given to
provide for special situations, from
household items to mobility vehicles.
Furthermore, a Gateway Project helps
people receive formal training and
qualifications so that they can earn
extra income off-farm.
“Last year we gave £2.2million in
grants to aid 1,600 individuals and
families in addition to helping in other
ways, for example eanbling people to
claim state benefits,” says Philippa.
“Within Kent we paid out £37,793 and
helped 31 beneficiaries in the county.”
In 2013 their efforts in our part of the
world extended to supporting a charity
dinner at our very own Chaser Inn in
Shipbourne, which raised a total of
£25,000. It’s not just R.A.B.I. that can
make a difference, however; consumers
““
“If we all bought just 10% more British food every
week, it would transform British agriculture – and
farmers’ lives”
W&H_Iss6_Autumn14_FoodieHeroes.indd 4 16/07/2014 10:48
FOOD HEROES
AUTUMN 2014 - 69
Shaw House, 27 West Way, Oxford OX2 0QH
01865 202 025
Confidential Helpline:
0300 303 7373
South East Region:
01903 882 741
www.rabi.org.uk
“
“
“It’s a myth that all farmers are wealthy -
around a quarter live on or below the poverty line”
are equally encouraged to take their
own measures in ensuring Britain’s
farmers are suitably supported and
represented.
“We all need farmers three times a
day – breakfast, lunch and dinner –
and it has never been more important
to make sure we buy British food
that is produced to the best standards
in the world,” explains Philippa. “As
shoppers we need to look carefully at
packaging to see the country of origin
and, if possible, not always go for the
cheapest option. If we all bought just
10% more British food every week, it
would transform British agriculture –
and farmers’ lives.”
With this optimistic outlook
intact, Philippa remains confident
that there is certainly a bright
future in store for our nation’s most
essential industry and looks ahead to
promising times to come.
“The farming, food and drink
industry is responsible for
3.5million jobs and 7% of the UK’s
economy,” she says. “It’s an exciting
field with a fantastic future and
underpins a tourism trade worth
£70billion more. The level of
technological change in farming is
amazing and the opportunities are
tremendous. We have to feed an
expanding global population, but we
need to do so sustainably, making
sure we use natural resources such
as land and water responsibly.
Farmers provide the food we depend
on for our own survival. It ’s in all
our interests to see that they don’t
just survive, but thrive.”
Even with the patronage of every
monarch since Queen Victoria behind
them, it sounds as though they have
plenty of work to do and remain as
busy today as they ever have. But they
wouldn’t have it any other way, since
times change, but needs don’t.
W&H_Iss6_Autumn14_FoodieHeroes.indd 5 16/07/2014 10:49
Untitled-6 2 21/07/2014 12:21
AUTUMN 2014 - 45
CIMBALI, THE WORLD’S LARGEST COFFEE MACHINE MANUFACTURER, HAS JOINED FORCES WITH US TO HELP DRIVE UP THE QUALITY OF COFFEE IN BRITISH PUBS. AND IT ALL STARTS AT THE KINGS HEAD IN BESSELS GREEN...
T he newly refurbished pub has recently taken delivery of a gleaming M39 traditional espresso machine
featuring Cimbali’s multi-award winning ‘perfect grinding system’ (PGS).
If you’re a coffee lover, you may know that the grind of the coffee beans is critical to the quality of the finished espresso. And, as espresso makes up the basis of the entire speciality coffee menu, it is crucial to get the grind just right.
But, it’s not always so easy; if the grind is too fine then expect burnt coffee with a bitter taste – not good! Or, if the grinder is producing coffee that is too coarse, the espresso will have very little body or flavour with a light and thin crema – not good either! Getting the grind just right requires regular adjustment of the grinder blades, something which is often forgotten about.
To get round this problem, Cimbali developed PGS self adjusting technology, which eliminates the need for regular grinder checks and manual adjustments through the working day. The result: perfect coffee every time.
“Most pubs tend to focus on the food offer and opt for a push button super automatic machine, which makes great coffee, but doesn’t require a skilled barista
to operate,” says Matthew Tuffee from Cimbali. “However, there is no doubt that, when used properly, a traditional espresso machine makes the best coffee and once the team from The Kings Head had tried coffee made using our flagship M39 PGS machine, there was no turning back.
“The M39 is a fantastic piece of Italian engineering and, taking centre stage in the pub, it really adds to the atmosphere and theatre that The Kings Head does so well to create. The craftsmanship is superb and, with numerous patented technologies that help staff deliver the desired in-cup quality for even the most demanding coffee drinker, it really is unrivalled in the industry.”
Consumers are becoming more discerning and take an active interest in the coffee they are drinking, often seeking out new destinations in order to enjoy a well made cup of coffee.
“It is therefore important to get the coffee offer right, especially in establishments where food quality is high, as the coffee is the last thing a customer will enjoy before they leave,” continues Matthew. “Using the M39 PGS means it is so much easier to make great coffee, even for the most inexperienced barista.”
In terms of choice of beans, The Kings
Head turned to local coffee specialist Mecklenburgh Drink Solutions, who recommended Utz Italia, a gourmet espresso blend that undergoes a long and slow roasting process to guarantee a deep and rich espresso taste.
“Our coffee experts select beans based on taste characteristics and appearance from plantations located all over the world,” explains Adrian Mecklenburgh. “Our blenders then combine beans from different plantations into a well-balanced espresso blend.”
So, next time you pop into The Kings Head, why not check out the speciality coffee menu and delight in an expertly brewed, perfectly poured cup of freshly made coffee, courtesy of Mecklenbugh Drinks and the La Cimbali M39? You will not be disappointed!
Gruppo Cimbali, Italy has been making award winning coffee machines for over 1OO years. Find out more about Cimbali at www.cimbaliuk.com
Visit MUMAC, Milan to experience 1OO years of coffee equipment history. www.mumac.itwww.mecklenburghdrinksolutions.co.uk
THE DAILY GRIND...AT THE KINGS HEAD
automatic machine, which makes great coffee, but doesn’t require a skilled barista
the most inexperienced barista.” the most inexperienced barista.” the most inexperienced barista.” In terms of choice of beans, The Kings
W&H_Iss6_Autumn14_Cimbali.indd 3 18/07/2014 08:53
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p72.indd 2 21/07/2014 12:38
AUTUMN 2014 - 73
TO MARKET, TO MARKETFARMERS’ MARKETS
Helpful listings for the many farmers’ markets taking place near our venues
Launched in 2OO4 with the support of the Parish Council, Meopham Farmers’ Market prides itself on its traders being
directly involved in the production of their wares. Goods come from within a 3O-mile radius, with 2O stalls providing a wide
range of fresh food from some of Kent’s best producers.Meopham Fitness and Tennis Centre,
Wrotham Road, Meopham, Kent DA13 OAHOpening times:
First Sunday of every month from 9am to 12pmwww.kfma.org.uk/Meopham
MEOPHAM FARMERS’ MARKET
Once a month purveyors of delicious local produce and handcrafted items gather at Community Wise in Eastbourne
for this hugely popular market. Here you’ll fi nd delectable meat, bread, cheese, fruit and vegetables, as well as
homemade cakes, pies and scones, while crafts, cards and jewellery also make for fantastic gifts.
Community Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PY
Opening times: Last Saturday of every month from 1Oam to 12.3Opm
www.communitywise.org.uk
OLD TOWN FOOD & CRAFT MARKET
The village of Shipbourne was fi rst granted permission to hold a weekly market by Edward I in 1285. Today, it’s run entirely by volunteers, providing a focus for the local community, a retail outlet for small producers in the area and a one-stop shop for
customers, with an extensive range of quality products.St Giles’ Church, Stumble Hill,
Shipbourne, Kent TN11 9PFOpening times:
Every Thursday from 9am to 11amwww.kfma.org.uk/Shipbourne
SHIPBOURNE FARMERS’ MARKET
In addition to boasting more than 5O stalls, this market also features the Market Kitchen, where guest chefs prepare great food and demonstrate their culinary skills to provide some top tips for customers. At the Market Eatery you’ll also fi nd a wide
selection of hot local food that’s perfect for any time of day.Sovereign Way, Tonbridge, Kent TN9 1RO
Opening times: Second Sunday of every month
from 9.3Oam to 1.3Opmwww.tonbridgefarmersmarket.co.uk
TONBRIDGE FARMERS’ MARKET
W&H_Iss6_Autumn14_Farmers Markets.indd 3 16/07/2014 10:52
74 - AUTUMN 2014
FARMERS’ MARKETS
Held on the pier end of Terminus Road, Eastbourne Borough Market boasts a colourful and attractive display of specially designed bright yellow and white striped stalls. Whether you’re after some fabulous
food, homeware or children’s toys, you can be sure to find what you’re looking for among the friendly stallholders’ goods.
192 Terminus Road, Eastbourne, East Sussex BN21 3BBOpening times:
Every Wednesday from 9.3Oam to 3.3Opmwww.secretgardeneb.co.uk
EASTBOURNE BOROUGH MARKET
Set against the wonderful backdrop of Penshurst Place, this assortment of 4O stalls has a loyal following, while also appealing to visitors and day-trippers. From fresh fruit and veg to fish, free-range meats and game, the local, healthy produce on display here is ideal for tasty dinners, picnics,
gifts and indulgent treats.Penshurst Place Car Park, Penshurst,
Nr Tonbridge, Kent TN11 8DGOpening times:
First Saturday of every month from 9.3Oam to 12pmwww.kfma.org.uk/Penshurst
PENSHURST FARMERS’ MARKET
Since its inception in 2OO7, the farmers’ market of Gravesend has become a permanent fixture in the town. Despite changing locations several times, its popularity remains just as consistent
as ever, with customers braving snow, rain and heat waves to experience the very best of what local traders can provide.
Junction of Windmill Street and New Road, Gravesend, Kent DA11 OAF
Opening times:Second Friday of every month from 1Oam to 2pm
www.kfma.org.uk/Gravesend
GRAVESEND FARMERS’ MARKET
The Association of Pantiles Traders oversees an eclectic mix of food and artisan crafts, located in the historical centre of Tunbridge Wells.
Reviving the tradition of an open-air market held in the town centuries ago, it’s also surrounded by shops, cafés and pubs, making
for a terrific shopping and eating experience.The Pantiles, Tunbridge Wells, Kent
Opening times: First and third Saturday of every month from 1Oam to 4pm
www.pantilestraders.co.uk
TUNBRIDGE WELLS PANTILES FARMERS’ MARKET
Head to the Town Hall in Tunbridge Wells for a taste of the best produce the Garden of England has to offer. Some 4O stalls of
local foods are on display every other weekend, where products include a wide range of appetising fare, from goat’s meat
sausages to onion bhajis. Crescent Road, Tunbridge Wells, Kent TN1 1RS
Opening times: Second and fourth Saturday of every month from 9am to 2pm
www.kfma.org.uk/TunbridgeWells
TUNBRIDGE WELLS FARMERS’ MARKET
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OUR FOOD
IN SEARCH OF PERFECTION
Executive Chef James Moyle-Rosser reveals the secrets behind our delectable fi shcakes
W e go to great lengths to produce the freshest, tastiest and best fi shcakes
possible for our customers. They’re a popular choice in our pubs and make a regular appearance on the menus, all featuring their own variations, while also sticking to three important rules. In order to make the most of this delicious dish, there are three key ingredients that we need to get right every time...
THE FISHWe always ensure the fi sh we use is sustainable and, whatever we choose – whether it’s haddock, cod, salmon, pollock or something different – it needs to be fresh. This dish is a good product to utilise all the
trimmings so that nothing is wasted. As I’m sure you’ll agree, we don’t want to see anything go in the bin, especially if it has lost its life in order for us to eat it.
THE POTATO This needs to be just right, as potatoes play a key role in different ways, depending on what you use them for. In this recipe we use a Maris Piper as it gives a light, fl uffy mash rather than a waxy potato, which often results in a starchy, elastic texture.
THE BREADCRUMBS
You can’t beat the Japanese Panko breadcrumb, as it gives the fi shcake a great texture and a good light colour, with the fl uffy middle and the fl aky fi sh
adding another element – the last thing you want is an oily, soggy crumb. Panko gives you the crisp texture you want for a truly unforgettable dish.
When it comes to what type of fi shcake you’re going to make and what you’re going to serve it with, think about what’s good and in season and what kind of mood you’re in. If it’s cold, you might want a warming type of condiment, or, as the summer months come in, there’s nothing better than a salad!
The world is your oyster and, as long as you keep to these three cardinal rules, you won’t go wrong.
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METHODON THE DAY BEFORE COOKING:
• Place the salt cod in a large bowl and cover in 2 inches of cold water. Leave to soak for 1 day, making sure you change the water 3 times throughoutDrain the cod and transfer to a large pot then cover in 2 inches of fresh water. Bring just to a simmer on a low heat then remove (the cod should just fl ake; do not boil, or it will become tough). Drain with a colander and set to one side• Finely chop the spring onions and place in a pot on a low heat with the butter to gently sweat down. Once soft, transfer into a large mixing bowl then fi nely chop and add the parsley and chervil• Peel the potatoes and parsnips. Cut out the core of the parsnips and roughly chop, making sure that you keep them all around the same size. Chop the potatoes to about the same size as the parsnips, place both in a steam pot over simmering water and cook for roughly 2O-3O minutes (until just cooked). Once cooked, place the parsnips and the potatoes in a large bowl and mash together. Leave to cool slightly• Flake the cod into the same bowl as the onions and the chopped herbs then stir in the potato mixture along with
the salt and pepper to taste. Make 12 individual patties with the mixture, place on a tray and cover in the fridge. Once the fi shcakes are cold they will be easier to handle• Next you will need to arrange 3 bowls in the following order – one with the fl our, one with the beaten eggs and one with the breadcrumbs. Place one fi shcake at a time into the fl our, making sure it is lightly covered and tap off any excess fl our. Place that same fi shcake into the egg mixture and again ensure that it is covered. Lastly, place the fi shcake into the breadcrumbs to ensure that it has a good coating. Repeat the process with all the other fi shcakes. Once they are all done, leave on a tray in the fridge
ON THE DAY OF COOKING:
• Preheat the oven to 2OO°C. Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a 1O-inch heavy skillet over a moderate heat until the foam subsides. Cook 4 fi shcakes at a time, turning over once, until golden brown (7-8 minutes in total)• Transfer to a paper towel-lined baking sheet and keep warm in the middle of the oven. Wipe the skillet clean and cook the remaining fi shcakes in 3 batches, adding 1 tablespoon each of butter and oil with every batch• Ensure that they are piping hot then serve and enjoy!
SALT COD FISHCAKES
OUR FOOD
SERVES 6 (12 fi shcakes)
PREPARATION TIME: 1 hour COOKING TIME: 3O minutes
NOTE: This recipe requires the preparation to be done and the salt cod to be placed in cold water 1 day before cooking
INGREDIENTS9OOg salt cod1O spring onions125g butter3Og parsley3Og chervil5OOg baking potatoes2 parsnips2OOg fl our6 eggs, beaten2OOg breadcrumbs1OOml vegetable oilSalt and pepper to taste
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FESTIVAL FEVER
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As the summer rolls on, it can only mean one thing here at W&H – festivals, festivals, festivals... We’ve been hosting food fairs down in Brighton and at The Pantiles, Tunbridge Wells, while also kicking off our famous beer extravaganzas with some fantastic weekends held at The Mark Cross Inn, The Little Brown Jug and The Cricketers Inn. As always, there’s been no shortage of our usual exciting mix of craft beers and ciders, live music and tasty
barbecue treats to brighten up your weekends!
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SOCIAL
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SOCIAL
ROUGH & TUMBLEOnce again this summer brought around the annual Rugby 7s tournament held by Tunbridge Wells RFC. As sponsors of the event for a number of years, we at
W&H have always been keen supporters of rugby and especially local teams. The day was filled with some enthusiastic competition and teamwork on the pitch, while a bar and hog roast were available to keep all those spectators fuelled when showing their support
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FOOD & DRINK APPS
APPY EATERHERE’S OUR TAKE ON FIVE OF THE BEST BREAKFAST APPS TO NOURISH YOUR SMARTPHONE
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FREEEgg Recipes - By Lucid Graphics Ltd
There are hundreds of recipes
and ideas for egg lovers to
choose from in this nutritious,
delicious guide. From main
meals to quick and tasty
snacks, you’ll be spoilt for
choice when deciding on how
best to enjoy your eggs in the
morning. You can also learn
all about the British Lion
mark, which guarantees that
the eggs have been produced
to the highest standards of
food safety.
£0.69More Breakfast - By Maverick Software LLC
Now you can enjoy the most important app of the day, making all your
preferred breakfast items in a fantastic game without having to worry
about washing the dishes! Cook and fry up your favourite foods, from
pancakes, waffl es and omelettes to eggs, bacon and toast. Colourful,
creative and lots of fun, this is just the thing to help you get inspired
when making your perfect morning meal.
Tea - By Samuel Iglesias
Get the perfect breakfast
brew every time with the
ultimate tea companion.
Tea’s Encyclopaedia will
help you learn about different blends from
all over the world, complete with preparation
tips, signs of quality, tasting notes, harvest
seasons and more. Whether you’re partial to
Earl Grey, crazy for oolong or have a passion for
chamomile, you can make the perfect cup every
time with the smart tea timer and note taker.
Barista - By Glasshouse Apps
This personal, portable
coffee tutor will help
you create café quality
espressos at home every
time. Equipping you with the knowledge to get
the most out of your coffee machine, it includes
step-by-step instructions and beautifully shot
HD video demonstrations for the most common
espresso based drinks. There are also tips on
selecting, storing and grinding coffee beans, as
well as an extraction timer and a handy Coffee
Talk glossary.
£2.49
food safety.
14 Day Juice Challenge - By Fat-Burning Man
Love your breakfast while staying in shape by drinking one
juice every day for two weeks, made easy by a wealth of
recipes, shopping lists and daily reminders. It’s not a fasting
diet, so is easy to get started while still eating and enjoying
the food you love. If you’re looking to rise and shine feeling
ready for the day ahead, this is the app for you.
£1.99£1.49
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GADGETS
NOW YOU’VE CHECKED OUT OUR BREAKFAST APPS, ADD SOME LUXURY AND PRACTICALITY TO YOUR KITCHEN AS WE PROFILE FIVE OF THE BEST ITEMS THAT WILL MAKE THE MOST IMPORTANT MEAL OF THE DAY EVEN MORE ENJOYABLE
GOURMET GADGETS & GIZMOS
VICTORIA ARDUINO
VENUS CENTURY ESPRESSO MACHINE
With its authentic sculpture, beautifully refined elegance and skilfully crafted technical ability, this unique machine is the pièce de résistance of the espresso making world. Its highly original design is based on modern geometrical lines with an emphasis on the fine details, while its spectacular polished finish is a pleasure to behold. Available with three pouring cups and an adjustable height system, it’s made using the finest modern materials, yet its body is reminiscent of earlier, more classic looks. If you’re serious about your coffee, a Victoria Arduino says it all.
£8,000-10,000 from www.coffeeitalia.co.uk
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PHILIPS ‘QUICK CLEAN’ JUICER£110 from
www.debenhams.comMake light work of your juicing with this stylish solution from Philips. In
addition to boasting a 7OOW motor, its brushed aluminium colour will bring a minimalist appeal to any kitchen, while the extra large feeding tube means there’s no need for pre-cutting your fruit beforehand. Easy to assemble and dismantle, it also has a two-litre capacity, so you can cater for your breakfast
guests with plenty of juice to spare. A separate pulp collection makes for easy disposal and the ‘Quick Clean’ technology is ideal for express cleaning in
just one minute.
DE’LONGHI 4-SLICE SCULTURA TOASTER
£99.95 fromwww.johnlewis.com
This truly iconic toaster cleverly combines futuristic and retro design elements to make an eye-catching style statement in any kitchen. Its chic high gloss fi nish and chrome details perfectly complement the
progressive, electronic browning control, with six settings to crisp up your toast just the way you like it. A 1.8KW rapid toasting function will
prevent any unnecessary waiting around on those busy mornings, plus an extra lift position allows easier access to smaller pieces of bread. A clever reheat function, meanwhile, lets you warm up any
excess toast you may have prepared.
KITCHENAID ARTISAN MIXER£615 from
www.selfridges.comForget instant pancake makers or waffl e irons; if you want your
breakfast to be truly gourmet, investing in one of these gorgeous KitchenAid artisan mixers will guarantee your batter is silky smooth every time. Presented in an attractive satin copper fi nish, it comes
complete with a tilt up head design for easy cleaning and usage, while a large capacity mixing bowl will make bigger batches a
breeze. An essential addition to your cooking gear, this will have you whipping up plenty of tasty treats in no time with its sleek design
and quality craftsmanship.
BREVILLE HOT CUP WITH BRITA FILTER
£89.99 fromwww.houseoffraser.co.uk
For a clearer, better tasting tea or coffee in the morning, the Breville Hot Cup is far more than just a kettle. There are nine different cup sizes to choose from, dispensing boiling, Brita fi ltered water at the
touch of a button, while illumination gives off a soft blue glow and its easy-view clear body ensures accurate fi lling. A free Maxtra cartridge
is also included and the inbuilt Memo feature indicates when it needs replacing, so you can enjoy a fresh, crisp and clean cup of your
favourite pick-me-up every time.
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WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS
CUSTOMER REVIEWS
YOUR
FEEDBACK
THANK YOU TO ALL OUR WONDERFUL CUSTOMERS
FOR SUCH CONSTRUCTIVE COMMENTS
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THE CHASER INNShipbourne, Kent
“Great lunch @thechaserinn – amazing Crispy Chilli Pork dish.”Tonbridge Nick @tonbridgenick, Twitter
“Wanted a special place for lunch in this area and we were not disappointed. The place is a real delight, from the building and surroundings to the great service and quality food.”LenBrown B, Trip Advisor
THE OLD DUNNINGS MILLEast Grinstead, West Sussex
“Had a lovely breakfast this morning @dunningsmill, great start to the day!”Fabulous Venues.com @FabulousVenues, Twitter
“Wow, what a great meal. We ate with family and our 9 yr old son, the staff were brilliant, the food amazing. The setting was great, please open one in the north east!”Kelly M, Trip Advisor
THE LITTLE BROWN JUGTHE LITTLE BROWN JUGChiddingstone Causeway, Kent
“Delicious Sunday roast @LittleBrownJug1 – my favourite pub – such friendly service, makes all the difference. Now time for a crafty snooze!”Caroline Charlton @Squilt, Twitter
“Went here for lunch today as it’s always a safe bet! Lovely helpful staff as ever :) I had a couple of starters as a main and they were both lovely. My boyfriend had the burger, which he really enjoyed too. Nice relaxed atmosphere in there and good value for money!”sophdj89, Trip Advisor
THE MARK CROSS INN Mark Cross, East Sussex
“Absolutely stunning roast today @TheMarkCross thank u for fi tting in all 14 of us! Fallen in love with swede after 2day #sundayfamilymeal”Sophie D @sophdevlin, Twitter
“Consistently good food, extensive menu, good service. Have eaten here at lunchtime and evening. The pub is good for couples and families. Well recommended”silvertraveller26, Trip Advisor
THE FARM @ FRIDAY STTHE FARMEastbourne, East Sussex
“Great start to the day @farmfridayst for a big brekkie! #stuffed #breakfasttreat”Sam @childoftheapes, Twitter
“I’ve been coming to The Farm with clients for a number of years now and I’ve always found everyone friendly and accommodating. The food is always top notch and enjoyable.”Jonathan B, Trip Advisor
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THE CRICKETERS INNMeopham, Kent
“@Cricketers_Inn beautiful day yesterday. Hog Roast looked fabulous. Wished I was eating instead of singing!”Mark Bradley @BradleyInfo, Twitter
“My friend already put a post for our lunch at the Cricketers – BUT I had to say the food, service, staff was 110% – cannot fault anything at all – will defi nitely be going back and also recommending to all my friends – thanks guys :-)”476Kerrie100, Trip Advisor
THE KINGS HEADBessels Green, Kent
“Lovely dinner @Kings_Head_BG tonight – never had cucumber panna cotta or peach eton mess before, both stunning. Gorgeous cosy pub too”Georgina Wells @Wells15G, Twitter
“Perfect paella and garden has plenty of tables and shades... Will definitely visit again. The restaurant is under new management so do not overlook this one due to what might have been a previously not so good experience.”Natasha1972, Trip Advisor
STANMER HOUSEBrighton, East Sussex
“@Whiting_Hammond @StanmerHouse you have an awesome Brighton manager and team. #HighlyRecommended”The critics @GastroBrighton, Twitter
“Just wanted to say a massive thank you for a beautiful wedding day. All our guests were most impressed! My grandmother, who usually doesn’t have a massive appetite, ate all her roast dinner and simply loved it! Delicious food. Stunning setting.”JennaChris25, Trip Advisor
STANMER HOUSESTANMER HOUSEBrighton, East Sussex
“@Whiting_Hammond @StanmerHouse you have an awesome Brighton manager and team. #HighlyRecommended”The critics @GastroBrighton, Twitter
“Just wanted to say a massive thank you for a beautiful wedding day. All our guests were most impressed! My grandmother, who usually doesn’t have a massive appetite, ate all her roast dinner and simply loved it! Delicious food. Stunning setting.”Delicious food. Stunning setting.”JennaChris25, Trip Advisor
We always love to hear the positive things our customers have to say, but are equally on the lookout for anything we can do to make your experience even more enjoyable next time. Here are a few examples of some of our diners’ constructive suggestions
FOOD FOR THOUGHT
The Chaser Inn “We used to eat here a lot a few years ago and the food and drink could not be faulted. We ate again recently and the decor, atmosphere and service were still excellent. However, ham, eggs and chips ought to be something a chef can get right. Chips excellent and ham plentiful, but the fried eggs were raw.”collideorscape, Trip Advisor
The Little Brown Jug “We have visited a number of times and the standard of the food varies. Today was good on the whole, although my husband’s plaice was very overcooked and mushy. The other four meals were good. The service was excellent, effi cient and friendly.”Tasmin10, Trip Advisor
The Mark Cross Inn“We had a generally excellent Sunday lunch here. Most of the food was very good and the service was excellent. Only quibble was that the portion sizes were a bit erratic. The large fi sh and chips was ridiculously enormous, whereas the slow cooked pork belly, while absolutely delicious, did not really seem to be a main course sized portion.”april a, Trip Advisor
We always love to hear the positive
FOOD FOR THOUGHT
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YOUR CHANCE TO WIN A COMPLIMENTARY MEAL
FOR FOURSpoil yourself and your friends in true W&H style with a fabulous meal at one of our award winning pubs
and restaurants! We’re offering you the chance to take three of your nearest and dearest out for a slap-up three-course meal for four (including two bottles of house wine for the table) at a Whiting & Hammond
venue of your choice – absolutely free! Whether it’s the magnifi cent backdrop of Stanmer House in Brighton or the welcoming charm of The Kings Head in Bessels Green, we guarantee you’ll enjoy the fabulous dishes,
professional service and delightful ambience that all of our sites are renowned for.
To be in with a chance of winning this fantastic prize, worth up to £15O, all you have to do is email your name, address and contact telephone number to offi [email protected] with the subject line ‘Gastro Competition’. Alternatively, send your details to Whiting & Hammond,
The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ. Closing date for entries is Thursday October 23 2O14.
If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated brand, please send an email stating this to offi [email protected] with the subject line ‘Gastro Competition’. Alternatively, state this in written correspondence addressed to
Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ
Good luck and we look forward to receiving your entries!
TERMS AND CONDITIONSThe winner will be selected at random and Whiting & Hammond’s decision is final. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. Only one entry per person will be accepted.
Only one meal for four is available, which must be taken within three months of the winner being notified, excluding public holidays. Venue preference must be stated in your correspondence.No cash prize alternative will be offered. Winners may be asked to take part in publicity photos relating to the competition. Terms and conditions apply. If full contact details (name, address and telephone number) are not supplied, your
entry will be invalid. In the unlikely event that the prize as stated above is not available, Whiting & Hammond reserves the right to offer a prize of similar value.
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APPRENTICESHIPS
YOUR LOCAL NEEDS YOUHERE AT WHITING & HAMMOND, WE’RE ALWAYS ON THE LOOKOUT FOR THE NEXT GENERATION OF GREAT CHEFS.
WORKING CLOSELY WITH THE NATIONAL APPRENTICESHIP SERVICE AND EXPERIENCED LEADERSHIP AND MANAGEMENT SPECIALISTS STRAIGHT A TRAINING, WE LAUNCHED OUR VERY OWN APPRENTICESHIP SCHEME IN 2O12, WHICH STRIVES TO
BRING FRESH YOUNG TALENT INTO OUR BUSINESS
O ur aim is to continuously have two apprentice chefs in each of our eight pubs and restaurants, where they
can gain a Level 2 Diploma in Professional Cookery and learn the essential skills they need to thrive in our industry. The first year was a resounding success, culminating in the presentation of a commemorative company award to each of the qualifiers.
On the job training is provided during a one-year contract, with no college or day releases necessary, and our budding chefs are given the opportunity to achieve the standards required to gain the qualification. The content is customised to our menus, so aspiring cooks will learn to make award winning dishes, with potential to stay on once the year-long programme has been completed.
To begin their training, all apprentices attend a teambuilding day for a customised induction, where they can meet and get to know their fellow chefs and develop their own support network. Now
in its second year, the scheme has played host to some terrific inter-pub competitions, including last year’s Light Bite Challenge, which saw the winner’s dish featured on all the menus across the entire W&H group.
Apprentices are coached on the job by their Head Chef in each of the pubs, who work alongside the tutors of Straight A Training to provide the very best in industry guidance. In addition to kitchen support, we also promote our apprentices into more senior in-house, non-cookery roles, such as Hospitality Supervision and Front of House positions.
We are determined to see more youngsters move into and succeed in the catering industry and are dedicated to nurturing the professional and leadership
potential of our apprentices. Their continuing support
and development is invaluable
to both our business and
our industry as a whole, enabling us to look to the future and ensure the hospitality trade remains an exciting, inviting and thriving environment for up and coming chefs.
“Bringing in young apprentices to our company is a key part of our talent development,” says Brian Whiting. “By establishing our own apprenticeship scheme, we are able to customise the training to suit our style at the same time as creating a career pathway within our business. These apprentices are our next generation of chefs.”
If you’re under 25 years of age, have a passion for food and are interested in applying for the scheme then contact:
Mrs Terry Turner, HR ManagerThe Little Brown JugChiddingstone CausewayTonbridge Kent TN11 8JJ or email your CV to [email protected]
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SUPPLIERS LISTING
WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS
BG BENTON www.bgbenton.co.uk | 01892 767 276
BIBENDUMwww.bibendum-wine.co.uk | 020 7449 4100
CIMBALI UKwww.cimbaliuk.com | 0208 238 7101
COOPER BURNETT www.cooperburnett.com | 01892 515 022
CPL TRAININGwww.cpltraining.co.uk | 0845 833 1835
ELLIS OF RICHMOND www.ellisofrichmond.co.uk | 0208 744 5550
FENTON CHANDLERwww.fentonchandler.co.uk | 01252 851 726
FREEDRINKS – ZEOwww.drinkzeo.com / 0207 268 3015
FULLERS www.fullers.co.uk | 020 8996 2000
GARY A. SARGEANT FCA www.gary-sargeant.co.uk | 01322 614 681
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
SHIPBOURNE FARMERS MARKETS 01732 833 976 | www.kfma.org.uk/shipbourne
LARKINS 01892 870 328 / www.facebook.com/larkinsbrewery
LOCH ASSOCIATESwww.lochassociates.co.uk | 01892 773 970
ONE MEDIAwww.one-media.co | 01892 779 650
PENSHURST FINE FOODS 01892 664 044
TEK SEATINGwww.sitsmart.co.uk | 01892 510 202
WW LANDSCAPES www.ww-landscapes.co.uk | 01892 890 080
ZONAL www.zonal.co.uk | 0800 131 3400
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LAST ORDERS
Isn’t it much nicer when the sun shines? Everyone has a general feel good factor about them. Fingers crossed we continue to see out a great
summer in style and put behind us the disappointment of England crashing out of the World Cup in the first round. I have to say, it left me feeling extremely depressed! It seems like everywhere you turn in sport this year, England is lagging behind.
One thing you can’t say England lags behind in, however, is The Great British Pub. I believe we are world champions in this field and long may we reign – trust me when I say that the rest of the world is ‘well jel’!
We certainly have a lot going on during the end of the summer and beginning of the more autumnal months, with our beer festivals running right the way through to October at different sites, finishing off with Oktoberfest at The Little Brown Jug, which is definitely worth a trip.
Another great event that we will be supporting as partners is Love British Food Fortnight from September 22 until October 5. This is very close to our hearts and something we feel extremely passionate
about. To celebrate we’ll be challenging our chefs to come up with some Great British Food using some beautiful local produce.
The other thing to remember is – and I dread saying it – Christmas! Get in early if you have your festive party to book. As the summer comes to an end this seems to move to the top of people’s ‘to do’ lists. I truly am sorry for mentioning it, but I’m sure it won’t be that long before we see the shops filled with the usual spangly tat!
Finally, a big ‘well done’ is in order for the entire W&H team, who won the award for Tourism and Hospitality Business of the Year at the Kent Excellence in Business Awards (KEiBA). As always, we couldn’t
do it without the ongoing support of our customers, so thank you to everyone who continues to visit our sites and make our jobs worthwhile!
I hope you’ve enjoyed our latest edition of Gastro and do feel free to let us know what you think.
I’m off to the pub! Cheers,
Brian Keeley Whiting MD
A WORD FROM
THE TOP
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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: Kiran Shukla
Head Chef: Andy Billings
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: Scott Hawkes
Head Chef: Darren Collins
Tel: 01474 812 163
Email: [email protected]
Website: www.thecricketersinn.co.uk
STANMER HOUSE Stanmer Park, Brighton,
East Sussex BN1 9QA
Manager/Acting Head Chef: Simon McLoughlin
Events Manager: Rebecca Weller
Tel: 01273 680 400
Email: [email protected]
Website: www.stanmerhouse.co.uk
MAKING THAT BOOKING
All the names and numbers you’ll need to get in touch
with Whiting & Hammond...
THE LITTLE BROWN JUG Chiddingstone Causeway,
Tonbridge, Kent TN11 8JJ
Manager: Tyson Marshall
Head Chef: Simon Haywood
Tel: 01892 870 318
Email: [email protected]
Website: www.thelittlebrownjug.co.uk
THE KINGS HEAD Westerham Road, Bessels Green,
Sevenoaks, Kent TN13 2QA
Manager: Paul Giles
Head Chef: Jonny Gain
Tel: 01732 452 081
Email: [email protected]
Website: www.kingsheadbesselsgreen.co.uk
98 - AUTUMN 2014
THE OLD DUNNINGS MILL
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