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THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTRO
Take the tour of each of our wonderful pub restaurantsSEVEN WONDERS OF WHITING & HAMMOND
AMBITIOUSAPPETITESHow two hungry young men started a pub group that just keeps growing
FROM GRAPE TO GLASS
Follow the fascinating journey of our remarkable Prosecco wine
HESTON GENIUS OR SHOWMAN?
WIN WIN WIN!Three chances to enjoy mouthwateringmeals for you and your friends
IT’S A DATEDon’t miss top attractions and events
at your favourite local pubs
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SPRING / SUMMER 2013 - 5
A WARM WELCOME
E xciting times here at Whiting & Hammond as we proudly introduce the inaugural edition of our brand
new Gastro magazine! Within the pages of this spring/summer issue, you’ll learn all about the fascinating history of how our parade of pubs came into being, as well as some of the key players who have been instrumental to our success.
Get to know the company as we take you on a grand tour of our seven award winning venues. The fi rst of these, the Chaser in Shipbourne, will see the 10th anniversary of its opening roll around this summer, so look out for details of some celebratory events that are not to be missed. You can also meet some members of our team and fi nd out about their favourite dishes from the W&H menu – they’ll even show you how to make them at home!
What’s more, you can read up on the latest news from our part of the world before delving into our exclusive cover feature on celebrity chef, Heston Blumenthal. We’ll also be catching up with the queen of the kitchen herself, Delia Smith and fi nding out why her
love of baking seemingly knows no bounds. For the budding chefs among you, we’ve
got some handy tips on what produce and ingredients are best to enjoy this season, as well as a useful list of farmers’ markets from our pubs’ surrounding areas, where you can stock up on the freshest fare available between May and July.
It’s not all about our home turf, either. Take a trip to the Bisol vineyard in rural Italy to learn about one of our trademark sparkling wines, Jeio Prosecco and the history of the family who have been producing it for generations.
Closer to home, get an inside glimpse of how Harveys in Lewes have been brewing brilliance for more than two centuries. Over in Tonbridge, the boys at Haywards Butchers tell us why they’re the prime cut for our menu, while surf is most certainly up for Sharp’s Brewery in Cornwall, who spill the beans on the success of their bestselling beer, Doom Bar.
Some fun foodie features can also be seen in the form of the best food and drink apps to have on your iPhone, not to mention the fi nest in gastronomic gadgetry to jazz up your kitchen. You’ll be in with a chance of winning
one of several competitions throughout the magazine, where you and your friends can be treated to a three course meal at a W&H venue of your choice. What a prize!
Ultimately, I want this to be a chance for our company to give something back to you, our loyal customers. The simple truth is that, without your continued support, we would not be where we are today and it is because of you that we are able to proudly call ourselves not just a company, but a family that grows with every person who passes through our doors.
So, pull up a stool, get the rounds in and enjoy a warm welcome from myself and the entire Whiting & Hammond team.
Cheers,
Brian Keeley Whiting MD
P.S. More thoughts from me on the year ahead can be found on page 93
WELCOME
W&H_1_Mar13_Welcome*.indd 3 08/04/2013 17:32
CONTENTS
6 - SPRING / SUMMER 2013
9 - FRONT OF HOUSEEnjoy our news page with all the latest
goings-on from our part of the world
13 - AMBITIOUS APPETITESHow it all started and where it’s all
heading – thanks to two hungry young men
17 - OUR PUBSTake the grand tour of the seven
wonders that are W&H
25 - COOKING UP A STORMCelebrity chef Heston Blumenthal; is he a
genius or a showman? We let you decide
31 - MY FAVOURITE DISHOperations Manager, Darren Somerton, on
his favourite dish and how you can make it
at home
33 - SEASON’S GREETINGSA roundup of the freshest seasonal
ingredients and produce to savour over
the coming months including new potatoes,
asparagus and spring onions
39 - BREWING BRILLIANCEHarveys’ Chairman, Hamish Elder,
talks about the 200-year history of the
Sussex brewery
44 - WEDDINGS AT STANMER See the big day of your dreams come to life
at our breathtaking Grade I listed mansion
50 - SNAPSHOT IN TIMEWe capture the fun at our beer festivals,
events and celebrations
57 - TO MARKET, TO MARKETMake the most of your local farmers’ markets
just like we do
58 - A CUT ABOVE THE RESTSpencer Hayward is the man behind the
family butchers that really delivers for us
25
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SPRING / SUMMER 2013 - 7
Editor - Richard Moorermoore@onemediauk.co.uk
Writer - Frederick Lattyfl atty@onemediauk.co.uk
Publishing Director - Nick Moorenmoore@onemediauk.co.uk
Designer - Tim Feeleytfeeley@onemediauk.co.uk
Production Co-Ordinator - Phil Gloverpglover@onemediauk.co.uk
EDITORIAL & PHOTOGRAPHIC CONTRIBUTORS
Adam Parker - Cover ImageJanet Penny Photography
HarveysSam Yardley
Sam KestevenPhil Glover
Bruce Elliott PhotographyMaurice GilhamMattia MionettoFredi MarcariniPaolo SpigariolFrancesco Galifi
James CaanRob Lawson Photography LtdCharles Best Photography Ltd
Douwe EgbertsBibendum Wine Ltd
www.visitbrighton.comPete Shepherd
Meopham Valley VineyardEastbourne Tourism Dept
Pennington PREmma Duggan Photography
Liz RobertsPashley Manor Gardens
www.visitkentbusiness.co.ukwww.nationaltrustimages.org.uk
Trevor LeightonDan Jones
Keeley BolgerPeter Jenkinson
Hodder & StoughtonRed Consultancy
PA Featurefi leShutterstock
ONE MEDIA AND CREATIVE LTDKenwood House, 1 Upper Grosvenor Road,
Tunbridge Wells, Kent TN1 2EL
01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited
material or the return of these materials whilst in transit.
60 - FROM GRAPE TO GLASSTake a trip to the Bisol family’s sleepy
vineyards in Italy to discover the remarkable
story of Jeio Prosecco and how it ends
up at our venues
67 - MEET THE TEAMExecutive Head Chef, James Moyle-Rosser,
on his role at W&H and what makes all
things gastro tick
68 - HOME COMFORTSThis is where we tell you how to cook
two W&H favourites in the comfort of your
own kitchen
72 - OUT & ABOUTWe handpick some of the best events
and attractions to enjoy from our pubs’
surrounding areas
78 - YOUR FEEDBACKHere’s what you’ve been saying about
our pubs and restaurants
80 - LET THEM EAT CAKEDelia Smith gives us one of her favourite
recipes to kick start your own baking
83 - FINDING THE RIGHT BLENDHow one of the world’s foremost coffee
roasters adds some continental fl avour to
our pubs
84 - CATCHING THE WAVEThe story of how one brewery’s fl agship beer,
Doom Bar, is winning over the nation
89 - iEAT, THEREFORE I AMLoad your Smartphone with a selection
of the best food and drink apps
90 - GO, GO GADGET KITCHENThe coolest culinary gadgets around
will help jazz up your cooking
93 - LAST ORDERSA fi nal, enlightening word from our very
own MD, Brian Whiting
95 - WIN! WIN! WIN!Three chances to enjoy for free a fantastic
dining experience at a W&H
venue of your choice
96 - MAKING THAT BOOKINGAll the names and numbers you’ll need to
reserve your table
97 - OVER TO YOUYour chance to take home a bottle of
Laurent Perrier Champagne by fi lling out
our customer survey
GASTRO33
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2013 IS SHAPING UP TO BE A BIG YEAR FOR US. FROM OUR FLAGSHIP PUB, THE CHASER INN, CELEBRATING ITS 10TH ANNIVERSARY TO OUR OFFICIAL SPONSORSHIP OF THE
TUNBRIDGE WELLS RUGBY FOOTBALL CLUB 7’S TOURNAMENT, WE TAKE A LOOK AT ALL THE HAPPENINGS AND SPECIAL EVENTS TO ENJOY OVER THE COMING MONTHS
FRONT OF HOUSE
M any, many years ago – well,
in 2003 to be exact – two
men ventured out in search
of a dream. They couldn’t fi nd it, so they
opened a pub instead. The name of this
charming little wayside retreat was the
Chaser Inn and those two men were Brian
Whiting and Chris Hammond.
The Chaser is now the fl agship pub
for our gastronomic empire and 10
years later stands alongside six other
magnifi cent sites across Kent and Sussex.
Each is unique in their own right but still
offers that familiar ambience and quality
associated with our establishments. Set
in the heart of the British countryside, the
Chaser is situated next door to a beautiful
church and opposite a large grassy
common offering a vast array of walks and
drawing ramblers from near and far.
So, in celebrating the Chaser’s 10-year
anniversary, we ask how, in these uncertain
times, the Chaser has thrived where others
have failed? For which the answer is purely
that the proof is in the pudding! Their menu
is honest and simple but seasonal and
interesting at the same time. It changes daily,
which helps to keep it fresh and seasonal and
also allows them to take advantage of daily
market offers. Only the best quality produce
is used and everything is made in-house
and cooked on the premises by their team
of trained chefs. However, all this would be
nothing if it weren’t for an enthusiastic and
passionate team serving on the fl oor and
attending to the customers’ every need. The
repeat customers that come through the
door time and time again are testament that
they’re getting it right.
The Chaser also strives to be an integral
part of the community, from sponsoring
the local cricket club to supporting the
weekly farmers’ market. They also
support local charities and schools,
whether they are contributing recipes to a
village cookbook or embarking on a
100-mile bike ride for a local children’s
charity; every little bit counts.
So, what does the future hold for the
Chaser? The main event of the year will
be their 10-year anniversary garden party,
which will take place over the weekend of
August 17 and 18. There will be a weekend
of fun for the whole family and delights for
all the senses with food and drink galore
and wonderful entertainment. You’ll also
fi nd the Chaser getting involved in a number
of food and drink celebrations throughout
the year, including Love British Food
Fortnight, food and wine nights and, of
course, good old Father’s Day.
Apart from the seasonal events, which
are listed on their website, the Chaser
offers breakfast at the weekends, as well
as lunches and dinners to suit all appetites
seven days a week, 365 days a year.
10 YEARS AT THE CHASER
The Chaser Inn, Stumble Hill, Shipbourne, Tonbridge, Kent TN11 9PE www.thechaser.co.uk 01732 810 360
which helps to keep it fresh and seasonal and
SPRING / SUMMER 2013 - 9
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front of house
A night of glitz and
glamour awaited us at
the National Publican
Food and Drink Awards
on Monday March 11.
Perceived as the ‘Oscars’
of the pub industry, we
were Highly Commended
in the Best Food Offer
category. More than
1,100 people attended
the biggest event in the
catering calendar, which
was held at the prestigious
Grosvenor House Hotel
on Park Lane in London.
Hosted this year by
comedian and TV star,
Rob Brydon, the awards
ceremony recognised
the achievements of top
pub companies across 18
different categories.
This marks the latest of
many acknowledgements
for our company, having
previously won Food Pub
Company of the Year, as
well as receiving a number
of further nominations
and accolades. Managing
Director Brian Whiting
commented: “After
winning the award under
a different branding the
previous year, I was over
the moon to make the
final once again. When
you make the final, you do
want to win, but I certainly
wasn’t disappointed
coming second; it’s a
wonderful achievement for
all the W&H teams. To be
recognised by your peers in
the hospitality industry is a
truly humbling experience.”
Well done to our brilliant
team for making it a night
to remember!
Supporting the 7’S We are incredibly pleased to announce that we will be the official
sponsors of this year’s Tunbridge Wells Rugby Football Club
7’s Tournament. Kicking off on Saturday April 27, this will be
our second year supporting this fantastic local sporting event.
Camping will be available on the Friday and Saturday nights for
the main events of the Men’s Elite, Men’s Social and Women’s
Tournaments. To register your team, email Tom Callaway at
callaway.tom@hotmail.com or head to www.twrfc.com for
further details. We will also be running the beer tent over the
weekend, so pop along for a pint and some cracking 7’s rugby!
pick of the publican
fare for the fairSWe will be hitting the road and pitching up at a variety of different food
festivals this year, including Brighton and Hove, Glynde and The Pantiles in
Tunbridge Wells. With favourite venues such as Stanmer House, the Farm
@ Friday Street and the Mark Cross Inn all bringing their delightful delicacies
out to the general public, you can peruse the stalls and pick yourself up a
mouth-watering range of pub food favourites, including homemade sausage
rolls, Scotch eggs, chutneys and more.
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front of house
Double the FunAnybody who has ever visited one of our seven pubs during the summer months will know all about our
renowned beer and music festivals. Continuing our 10-year anniversary celebrations this year, there will
be twice the fun and excitement to look forward to, as a number of our sites will be hosting two festivals
instead of one, culminating in a grand total of 12 fantastic events throughout the year. Featuring the usual
free live music across three days, visitors can look forward to a wide selection of real ales and ciders,
as well as a Pimm’s tent, hog roast and barbecue. There will also be plenty of family entertainment to
enjoy, so you can make it a day for the kids as well as the beer connoisseurs! So, come along from April
through to October and enjoy 12 weekends of fun, food, friends and family.
triathlon time
We will be getting shipshape
for the upcoming Tonbridge
Triathlon on Bank Holiday
Monday May 6. Hosted at the
Tonbridge School Pool Complex,
our tenacious team of three
will be taking on the 400m
swim, the 25km cycle and the
5km run. Traversing the open
roads between Tonbridge and
Sevenoaks (which have been
described as “an undulating,
scenic but testing route”),
our astonishing athletes will
also brave the waters of the
school’s swimming pool and
navigate its sports field in order
to (hopefully) emerge victorious
at the finishing line. If they’re
feeling even better about their
capabilities, they may even go
so far as to double the length
of each discipline and compete
in the Olympic distance! All
proceeds raised will go towards
the Pickering Cancer Drop-in
Centre in Tunbridge Wells.
Spring / Summer 2013 - 11
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Building an empire is no easy feat. It requires time, patience,
loyalty and more than a pinch of serendipitous fortune. Brian
Whiting certainly knows a thing or two about the empire
building business – after all, he’s been doing rather well
from it for the past decade. As the founder and Managing Director of our
company, Brian has been instrumental in redefining the potential of the local
independent food industry with his ever-growing group of trademark pubs
and restaurants. Indeed, this summer will mark the 10-year anniversary
of the grand opening of our flagship pub, The Chaser, in 2003. Since then,
Brian, aided by his trusty Operations Manager, Darren Somerton, has
gone from strength to strength, expanding their popular brand of gastro
grub into no less than seven different wayside retreats. Each of these fine
establishments – the Chaser Inn, the Old Dunnings Mill, the Little Brown
Jug, the Mark Cross Inn, the Farm @ Friday Street, the Cricketers Inn and
Stanmer House – brings its own style, flair and flavour to the table, with a
talented brigade of loyal in-house chefs delivering menus composed of only
the finest and freshest local produce and ingredients.
Having been interested in cooking from a young age, Brian attended
catering college in his hometown of Southport in Merseyside, where he
experienced his initial taste of life in the kitchen. In 1984, he landed his first
professional outing as a commis chef in the River Restaurant at the Savoy
in London. Under the guidance of critically acclaimed Head Chef, Anton
Adelman, Brian spent two years perfecting his craft and working his way up
to the position of Junior Sous Chef. The sky was evidently the limit as he
continued to gain further valuable experience in a number of other London
restaurants, eventually adding Head Chef to his culinary CV.
Prior to running his own business, however, he first turned his attention
to another renowned pub group, Brunning & Price, where he made the
move to Front of House and was quickly promoted to Director before
branching out independently. Truly the driving force behind the dream team,
Brian has been named as one of the top 50 most influential people in the
pub industry by the Morning Advertiser and enabled his fabulous food group
to flourish in the midst of an almost five year long recession. And yet, for all
his business panache, he remains decidedly down to earth, in tune with his
Head Chefs and staff (many of whom he discovered personally) and always
thinking ahead to new and exciting possibilities for his company’s future.
Darren’s history is equally as impressive. Before joining Brian on his
adventures as a successful restaurateur, he was also heavily influenced by
food as a boy. Having grown up around the industry, he began his training at
the Savoy where he refined his trade, albeit at a different time to his future
colleague and business partner. Honing his skills there for a year, Darren
proceeded to set sail on the QE2, where his career was able to flourish
even further, once he’d found his sea legs. Back on dry land, he continued
to put his outstanding cooking skills to good use at Nizels Golf and
Ambitious AppetitesTen years ago, Two hungry genTlemen by The names of brian whiTing and
Chris hammond (also known as The ‘dragon’) seT ouT on a life Changing, Career defining journey inTo The hearT of The gasTronomiC landsCape. sinCe Then, Their eaTeries have CemenTed a repuTaTion as leading desTinaTions for food fanaTiCs and beer buffs alike.
here is The sTory of how iT all began...
story so far
Spring / Summer 2013 - 13
W&H_1_Mar13_TheStorySoFar2.indd 3 08/04/2013 17:55
Country Club in Hildenborough, where he was
approached by Brian with the offer of coming on
board as Head Chef at the Chaser.
After running the pub behind the scenes for
two years, Darren developed a close friendship
and working relationship with Brian, following in
his footsteps by also making the leap to Front
of House as the pubs began to grow in number
and popularity. While his flair behind the bar was
equal to that behind the stove, both he and Brian
knew that he was destined to play an even bigger
role in the company, which came to fruition
when he was appointed as Operations Manager.
Employing his knowledge and expertise of all
aspects of the business, he continues to hold
this prestigious title even now, ensuring that the
company’s day-to-day routine runs like clockwork.
At Whiting & Hammond, we have made
our name and reputation on a straightforward
and effective ethos: providing simple, delicious
and consistent British food in a relaxed,
familiar atmosphere. Each of our renowned
establishments holds a special place within the
local community and the brand strength is such
that customers know exactly what it means
when they enter any one of our seven celebrated
watering holes. Of course, that is not to say that
they are all based on a generic blueprint; each
pub has its own back-story and sense of history
that has appealed to our dynamic duo of roaming
restaurateurs, as Brian is only too happy to point
out: “We have a habit of taking on failed pubs
and turning them into great operations.” What’s
more, the two head honchos have been careful
to ensure that their menu differs from place to
place, allowing their chefs much more overall
control: “We try to inspire the chefs with our love
of food and we don’t impose a corporate menu,
which gives them a lot of freedom to be creative
and use local produce.”
Speaking of which, the use of local produce is
something that is very dear to our heart and an
integral part of our successful formula. Teaming
up with Sussex breweries like Harveys in Lewes
and Kentish meat suppliers like Haywards
Butchers in Tonbridge, we ensure that every pint
pulled and every dish served comes right from
each pub’s back garden – quite literally in some
cases: “You can see the Highfields farm (one of
our suppliers) from the beer garden of the Mark
Cross Inn – that’s about as local as it gets!”
Perhaps even more importantly than the
high standard this ensures, however, is what
it means for local communities, in which each
pub is always keen to invest. By supporting
local businesses, we really have made sure
that our restaurants “eat at the heart of the
local community”, as the old saying goes. This
practice also has significant environmental
implications, as our ingredients only need to
travel a few miles down the road rather than a
few thousand around the world. As such, it is
satisfying for each customer to know exactly
where their food is coming from and that,
with each bite of their meals, they are doing
their part in contributing to the economic and
environmental welfare of both their community
and their country.
As for the menu, our team of talented chefs
has spent years tailoring and perfecting each
dish to suit our customers’ tastes. Putting
our own spin on traditional British classics, as
well as some more contemporary favourites,
we approach each new addition to our menu
with another simple but effective philosophy:
“We love to celebrate classic British food and
the dishes that you grew up loving – except
for sprouts, maybe!” Such evident disdain
for the nation’s favourite festive vegetable
notwithstanding, it is clear that we are a team
who simply love our food and want to share our
passion with as many people as possible.
From much-loved mains like the Highfields
half shoulder of lamb and the classic steak
burger, to delectable desserts like our
homemade apple crumble and banoffee pie with
mixed berry coulis, there is always something
comforting, warming and distinctly British
about each delicious dish. The desired effect of
each menu is clear; to appeal to anyone at any
While it’s anyone else’s guess as to what the future holds, Brian has a pretty good idea of where he’s setting his sights: “We will move into outside catering, hotels and maybe a bit of brewing. Then the world!” he says
Left to right: Chris Hammond, Darren Somerton and Brian Whiting
story so far
14 - Spring / Summer 2013
W&H_1_Mar13_TheStorySoFar2.indd 4 08/04/2013 17:56
time, whether it’s a light snack or a full blown
three-course meal: “We want to be perceived
as a pub you can go to for any occasion, be it a
birthday or just popping out for a bite to eat.” The
bites in question are also impressively diverse,
with the menu changing daily, keeping it fresh
and seasonal, while also allowing us to take
advantage of daily market offers.
In addition to the varied and versatile victuals,
there is far more to our tremendous taverns
than just the food and drink. Throughout the
year, we make it our business to bring people
together with an array of hugely popular events
for both the locals and visitors. Arguably the
most cherished are the summer beer and music
festivals, which take place from the end of April
through to October. Featuring free live music
from some of the fi nest local acts around, as well
as activities for the kids and British summertime
barbecues in the beer gardens, there is simply
no better way to relax and unwind with friends
and family on a warm summer’s day.
Plus, it’s not just the sunny months that
customers should look forward to, either.
Throughout the year, all the major celebrations
are covered including Christmas, New Year,
Valentine’s Day and Mother’s Day, not to
mention more personal bookings for birthdays
and private events. Much like our commitment
to local producers and suppliers, the events
we host cultivate a real sense of community,
allowing people from near and far to enjoy
memorable days and evenings together in the
comfort of their favourite local pub.
Over the years, we have been showered
with an assortment of accolades, awards and
achievements. Most recently, we were crowned
as the West Kent Business of the Year and
Best Growing Business of the Year at the 2011
West Kent Business Excellence Awards, as
well as receiving a further decoration for the
MA250 Food Offer. Previously, we went home
as the Food Company of the Year after the 2009
Publican Food and Drinks Awards, while also
adding another West Kent Business Excellence
Award for Customer Service to our arsenal in
the same year. With our already packed out
mantelpiece of trophies accumulated by each
of our individual pubs and restaurants, to say
nothing of the countless other nominations that
have been bestowed upon us, it would seem
that our ‘winning formula’ is certainly worth its
weight in gold and doesn’t look as though it will
be slowing down anytime soon.
For all the recognition we accumulate along
the way, however, the real core of our success
story is the legacy that is being left in its wake.
Few independent companies in the catering and
hospitality trade can claim even a fraction of our
achievements, whether it’s our relationship with
local suppliers or active involvement in our local
community. This is a business – nay, a family
– that has been built from the ground up with
strong foundations. It is the cultivation of this
kinship with suppliers, customers and staff that
has enabled our company to become a brand in
its own right, putting a unique stamp of quality
on every venture embarked upon.
Three years ago, it was Brian’s aim to have a
grand total of 20 pubs under his belt in the next
decade; considering he has opened seven in
as many years, it certainly looks as though he’s
on track to fulfi lling his dream. No one ever said
building an empire was easy, but a big appetite
certainly helps.
“We try to inspire the chefs with our love of food and we don’t impose a corporate menu, which gives them a lot of freedom to be creative and use local produce”
Chris Hammond Darren Somerton
STORY SO FAR
SPRING / SUMMER 2013 - 15
W&H_1_Mar13_TheStorySoFar2.indd 5 08/04/2013 17:56
W elcome to the one that started
it all. As our maiden voyage into
the uncharted seas of hospitality
and catering, it has been smooth sailing for
this tremendous tavern since we took over
the helm.
Soon to be hitting double figures with its
10th anniversary this summer, the Chaser
well and truly got the ball rolling when we
acquired it from Greene King in the summer
of 2003. It was a big refurbishment at this
beautiful site; we relocated the kitchen and
toilets and increased the overall capacity to
90 covers.
As a result, the pub became an instant
hit with the locals and has accumulated a
number of awards over the years, including
runner-up for Kent’s Best Pub at the Taste
of Kent Awards three years running, as well
as winner of the London24 Food and Drink
Award for Best Gastro Pub and the very
prestigious National Publican Food and Drink
Award for Sunday Lunch Pub of the Year.
Taking its name from the local Fairlawn
Estate where the Queen Mother’s steeple-
chase horses were trained (including Devon
Loch, who collapsed just before the line
in the 1956 Grand National), the Chaser is
situated next door to the beautiful church of
St. Giles and opposite a large grassy common
with spectacular views. It dates back to 1880
when it was built by the Cazalet family, who
owned the huge estate, which ran from the
south west side of Shipbourne through to the
neighbouring village of Plaxtol to the north. In
fact, Major Peter Cazalet trained the Queen
Mother’s horses personally; upon her arrival
to visit them, the jockeys would wait in the
Chaser’s now affectionately named ‘Jockey
Room’ to meet her.
Celebrated for its mouth-watering Sunday
lunch, there is no better place to enjoy this
delicious tradition than the enormously
popular Church Room, a stunning oak
beamed dining area complete with a roaring
fire, where friends and family can gather to
enjoy the most cherished of weekly meals, as
well as a number of other special occasions.
It is this sense of time-honoured tradition
rooted in a comfortable, friendly and home-
grown environment that has made the
Chaser the success story it is today. Indeed,
while we at Whiting & Hammond have
certainly come a long way since the pub’s
grand opening all those years ago, it will
always hold a special place in our hearts as a
reminder of just how far we have taken our
vision, from its humble beginnings to current
success, as well as being a clue to the
potential that still lies ahead. After all, in the
pursuit of world domination, you couldn’t ask
for a more appropriate starting point than the
thrill of the Chaser.
For the past decade, we have worked hard to build a group of local, independently-run pubs that have made their names from great grub, amazing ales and exciting annual events. With the Chaser Inn hitting double figures in business this year, we thought it only fitting to take a
look back at each of our seven success stories and get the lowdown on how they started, where they are now and what the future holds
Stumble Hill, SHipbourne, tonbridge, Kent, tn11 9pe • 01732 810 360 • www.tHecHaSer.co.uK
Food - Favourite Dish
tHe cHaSer innShipbourne
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F ollowing the rip-roaring success of the
Chaser, it wasn’t long before we set
our sights on a second conquest. Just
over a year after our inaugural opening, we
renovated and reopened The Old Dunnings
Mill in East Grinstead. Dating back to the
16th century, the pub had certainly seen
better days, having spent the previous year
remaining closed during the week, while only
occasionally opening at weekends.
Despite not having a comparative feel
of previous business trade or turnover, we
nonetheless applied the winning formula of
the Chaser to our new venture. Under the
culinary expertise of six superb chefs, the Old
Dunnings Mill became an overnight success,
continuing the growing W&H legacy. To this
day, the original working watermill can be seen
in the pub’s garden, located next to a tranquil
stream on the original side of the building (the
more modern side was installed in the 1970s
and now houses the bar).
At the Old Mill, we are passionate about
our local community and host a number of
exciting events for everyone to get involved in
throughout the year. From Pie Week, Sausage
Week and British Food Fortnight to wine
tastings, Pancake Day and charity events,
there is always something going on in our
award winning pub garden, where drinkers
and diners can sit out on the decking area and
appreciate the stream and mill all year round.
We also host two of the Whiting &
Hammond annual beer festivals, featuring 30
additional ales and ciders alongside our usual
line-up, while the classic W&H live music
events, plus St. Patrick’s Day, Mother’s Day,
Easter and Valentine’s Day celebrations are
always in the order of business. With our
menu catering to all dietary requirements and
event specifications, we can accommodate
birthdays, receptions, wakes and more,
ensuring your visit to this historic pub is
always a memorable one.
The pub also had the honour of being
included in a Monopoly board game when
locals from all over East Grinstead voted for
the Old Mill to represent their town. Fittingly,
there are a number of attractions in the
surrounding area that draw customers back to
the Old Mill time and time again.
Nearby, the National Trust Standen country
house is a big pull for keen walkers and nature
enthusiasts. And then there’s the famous
Bluebell Railway.
The Old dunnings Milleast grinstead
Dunnings RoaD, East gRinstEaD, WEst sussEx, RH19 4at • 01342 326 341 • WWW.tHEolDDunningsmill.co.uk
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F or our third venture, we decided to go
smaller but continued to think big with
the Little Brown Jug in Chiddingstone
Causeway. Following the previous owner’s
decision to cease trading, we were again
approached by Greene King with an offer we
couldn’t refuse, jumping at the chance to take on
this exciting new project in April 2006.
Opening with a small team from our existing
establishments, this latest operation boomed and
saw an abundance of new faces passing through
its doors. Ever the perfectionists, however, we
decided to close for six weeks in February of the
following year for a major refurbishment, including
moving the pub’s kitchen once more.
As a result, turnover doubled and continues
to grow to this day, with punters being drawn
to the pub’s sleepy, idyllic location in the small
Kentish village, not to mention the open plan
layout, filled with rustic bookshelves, cosy corners
and a roaring wood burner, which we have
endeavoured to make as inviting as it is charming.
Additionally, three distinctive and immensely
popular huts have also been set up in the beer
garden, creating a fantastic, one-of-a-kind dining
experience that makes the Little Brown Jug stand
out in its own right.
As the head office of the Whiting & Hammond
family and the first to host the now legendary
beer festivals, this rural country retreat is where
the magic really happens. Formerly known as
The Station on account of its close proximity
to Penshurst railway station, the ‘LBJ’, as it
is affectionately known, also lies in between
Chiddingstone and Leigh, where community and
farming have a very strong influence indeed.
Initially employing the expertise of six chefs,
we immediately got to work, implementing
new and exciting additions to the company’s
increasingly popular menu, while our friendly staff
cultivated an air of neighbourly familiarity with
every customer who came in, a quality that still
defines it to this day.
In a village where everyone knows everyone,
it wasn’t long before the local punters made it
a regular haunt, creating a communal, familial
atmosphere with every pint pulled. That’s not to
say that newcomers aren’t welcome, of course;
it has also built a reputation as a hospitable and
inviting watering hole for drinkers and diners
from far and wide.
2009 saw the pub reach the finals as Food
Pub of the Year in the Publican Awards, while
Assistant Manager, Todd Fleetwood, was also
named a finalist for Barman of the Year. It just
goes to show that there is still something to be
said for doing things the old fashioned way.
The LiTTLe Brown JugChiddingstone Causeway, nr Penshurst
Chiddingstone Causeway, near penshurst, tonbridge, Kent, tn11 8JJ • 01892 870 318 • www.thelittlebrownJug.Co.uK
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T ake a serene saunter through the heart
of the East Sussex countryside – just
don’t forget to pop in for a pint at the
Mark Cross Inn along the way! The fourth
notch on the Whiting & Hammond belt was
added in September 2006, when we happily
purchased the lease of this extraordinary pub
near Tunbridge Wells.
What drew us to this new location was the
view; we knew that the rolling hills and luscious
greenery of the Sussex landscape would be
a key factor in drawing in customers who
love nothing more than an ice-cold cider on a
warm summer’s day in their local pub garden.
Once again, wanting to get the most out of
this new development before it relaunched,
we immediately shut down the pub for an
intensive 12-week renovation, which included
a substantially enlarged kitchen, as well as the
installation of brand new toilets.
The Whiting & Hammond formula that had
served us so well up until now naturally went
down a storm. What’s more, it became even
more effective in the summer months, with
families being able to enjoy our wholesome
dishes in the garden and patio dining areas.
Inside, we made great use of the large space
that was available. Much like the Little Brown
Jug, the open plan design was hugely beneficial,
allowing us to be creative with the pub’s interior.
So, whether you’re just popping by for a cheeky
half or settling in for a full-blown three course
meal, there is a lively bar to prop up, as well as
more intimate, secluded dining areas for those
special occasions with your nearest and dearest.
On that note, the Mark Cross has become
a favourite among Whiting & Hammond
aficionados, not least because of its charming
staff and impeccable customer service. It has
been recognised as the South East Food Pub
of the Year and a finalist for Food Pub of the
Year at the Morning Advertiser Great British Pub
Awards, as well as winning Customer Service
Pub of the Year and reaching the finals of the
Sunday Lunch Pub of the Year category at the
Publican Food and Drink Awards. Furthermore,
it also reached the finals in three different areas
of the 2010 Publican Food and Drink Awards,
namely Customer Service Pub of the Year,
Barman of the Year for Paul Rosser and British
Food Pub of the Year.
The beauty of a pub like the Mark Cross is that
every customer who comes in has their own
personal story, memory or anecdote about the
pub, which is hugely important to us – listening
to people’s personal experiences through time
helps create the pub’s own unique history.
The Mark Cross InnMark Cross, Nr TuNbridge Wells
Mark Cross, Nr TuNbridge Wells, easT sussex, TN6 3NP • 01892 852 4231 • WWW.TheMarkCross.Co.uk
The FarM @ FrIday sTreeT
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I n the wake of The Mark Cross’s successful
opening, we were next approached by
Enterprise to take over this enthralling inn,
which we gladly did in December 2007. Located
on the outskirts of Eastbourne in Langney, the
Farm is a more urban environment than many of
our other locals. Dating back to medieval times, it is the oldest
and largest pub we have acquired to date, benefitting from a unique open kitchen. As a fully functioning farm up until the early 1980s, many of the pub’s original beams and walls are still in place today and it hasn’t lost any of that charm. Before the early 20th century, Friday Street was also the only access road to and from Eastbourne, making the pub an important local landmark through the centuries.
The events at the Farm are something to behold. Not least of these is our Burns Night celebration, which boasts a 10-piece Scottish pipe band and full oration and is always a hugely successful crowd-pleaser. Our ‘Mezzanine’, which we refer to as the Gallery, is the perfect place to hold private functions for up to 50 guests, while also providing an ideal setting for numerous annual celebrations.
Despite its size, however, the place is full of cosy corners and quiet areas that allow for smaller groups or more romantic occasions. With our trademark pan seared fillet of sea bass served on a crayfish, rocket
and parmesan risotto heading up our mouth-watering menu, there is always a good excuse to fill both your evening and your stomach with our delectable dinners and amazing ale selection.
We are also particularly proud of our senior management team here at the Farm, who have been showered with an assortment of accolades for their efforts. In 2009, the honour of South East Managed Pub of the Year was bestowed upon them at the Morning Advertiser Great British Pub Awards,
as well as a finalist position for Managed Pub of the Year at the Great British Pub Awards, which it was also recognised for in 2011.
For lovers of local legend, we also have a number of ghost stories that are sure to give you goosebumps, the most renowned of which is about a stable girl named Rosie, whose spirit has supposedly been occupying the Farm for over a century. We haven’t spotted anything yet, but stranger things have most certainly happened on our much loved Halloween nights...
The Farm @ Friday STreeTEastbournE
15 Friday Street, Langney, eaStbourne, eaSt SuSSex, bn23 8aP • 01323 766 049 • www.FarmFridayStreet.com
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F or our sixth foray into food and fine ales,
we took on the Cricketers Inn. Steeped in
history and tradition, this magnificent pub
dates back to the 18th century, its name staying
intact for almost 300 years. Set in the picture
postcard village of Meopham in Kent, it is flanked
by a stunning windmill on one side and a cricket
green on the other, cultivating a nostalgic feel that
will take you back to a quaint, bygone era.
We acquired the pub in the summer of 2010
and have made it our goal to give the people of
Meopham their local pub back, returning it to
its former glory and restoring the locals’ faith
in a place of which they can be truly proud.
To that end, we have been heavily involved in
local community projects, including taking up
sponsorship of the Meopham Cricket Team and
supporting various events that the local parish
council have undertaken.
Now completely refurbished, our bar and
lounge has a warm and welcoming feel, complete
with wood and stone flagged floors, four open
log fires, bookcases and curious pictures. This
new look, while in keeping with the village’s rustic
aesthetic, has ensured that we do not cater to any
stereotypical customer type.
On the contrary, we accommodate a
cross section of patrons from throughout the
community and beyond. Everyone is welcome,
from young to old or business professionals
to families. We are a favourite with foodies,
as well as with those who just want to pop
in and have a drink in our vibrant and relaxing
atmosphere. The pub was shortlisted for
Best New Pub at the Morning Advertiser 250
Awards in 2011.
Word of mouth has again proved a sure-fire
way of enabling this venture to grow in popularity.
We celebrate the Whiting & Hammond events
list in style, adding a ‘wow’ factor to each one
we host, which captivates our customers’
imaginations every time. In addition to the usual
celebrations, we also make an occasion of St.
George’s Day, National Butchers’ Week and
Shrove Tuesday, ensuring all of our customers’
favourite calendar dates are covered.
Perhaps even more so than any of our sister
sites, the Cricketers’ large beer battered North
Atlantic cod is a favourite for our punters,
having become known by staff and customers
alike as the ‘Jurassic Cod’ on account of its
enormity.
Ultimately, the Cricketers is a pub that holds
onto its historic links. Since the 1700s, there has
been a unique connection between us and the
local cricket team and community, which we
hope to retain and strengthen in the future.
The local area is viewed by many as one of the
birthplaces of cricket as we know it today. Indeed,
a number of the sport’s founding fathers were
known to have frequented the pub before, during
and after the game, which gives you some idea of
how dearly we hold our heritage and how proud
we are to be at the heart of our local community.
The CriCkeTers innMeophaM
Wrotham road, meopham, Kent, da13 0Qa • 01474 812 163 • WWW.thecricKetersinn.co.uK
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Food - Favourite DishFood - Favourite Dish
I f you’re after the trademark Whiting &
Hammond touch with even more flare and
style, look no further than Stanmer House,
the latest addition to our family tree, which we
took over in November 2011. This impressive
venue takes the same values and approach to
our renowned food and hospitality and sets it
against the breathtaking backdrop of a Grade
I listed mansion, located on the north east
outskirts of Brighton.
The building itself dates back to 1722 when it
was built by French architect Nicholas Dubois, in a
Palladian style, for the Pelham family. Interestingly,
the house was requisitioned in 1942 by the War
Office for the Canadian Tank Regiment to provide
billets and live firing ranges. While the building had
remained in good condition until then, the military
occupation saw extensive damage caused to
the main house and woodland areas. It has had a
number of renovations over time and, after years
of neglect, was finally bought by private investors
in 2004 and given the magnificent makeover that
visitors enjoy today.
Unlike our previous ventures, Stanmer House is
unique in offering a wide variety of services outside
the bar and kitchen, with bespoke weddings
and conferences being an integral part of our
day-to-day activity. Whether you’re looking to tie
the knot or bring your staff closer together, we can
accommodate your every need with our extensive
and flexible facilities. For conferences and business
meetings, we can provide a base, refreshments
and lunch covering a morning, afternoon or full day
of activities and teambuilding exercises.
Whether it’s the extensive grounds or more
intimate meeting spaces (available by the hour),
we can customise room sizes and technology
requirements to provide the perfect backdrop
against which to make your business flourish and
succeed the way you want it to. What’s more, we
also have a relaxing lounge bar that is perfect for
meeting, networking and registration before your
event begins.
If you ever wanted to sum up being
quintessentially British, then it has to be afternoon
tea at this famous Georgian building. It’s truly
a classic and everything you would expect, all
homemade from our pastry chef and well worth a
visit any time of the year.
With the scope and diversity to cater for all
spectrums of life and business, we also host a
number of spectacular events throughout the
year. Our summer and winter balls are the ideal
opportunity to get dressed up and celebrate in
style, while the W&H classics like Valentine’s Day
and Burns Night are given a lavish makeover. As
the first stately home in the Whiting & Hammond
portfolio, we have been afforded the opportunity
to take our popular brand to a more high-end client
base, combining the same award winning style
with the size and grandeur of this splendid setting.
This is not to say that we have lost touch with
our roots, however; as a team, we ensure that
the company ethos is purveyed to our clientele,
making sure that our food and services are of the
highest standard, creating the same gravitas and
guaranteeing that the customers enjoy their time
with us.
Stanmer HouSestanmer park, Brighton
stanmer park, brighton, east sussex bn1 9qa • 01273 680 400 • www.stanmerhouse.co.uk
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March 2013 - 00
Cooking up a storm
He’s one of tHe most recognisable cHefs in tHe country and Has twice opened ‘tHe best restaurant in tHe world’. He is Heston blumentHal, Hailed by some
as britain’s most brilliant and experimental cHef. but is He a genius or a sHowman? wHere do you stand?
“If it doesn’t taste good it doesn’t go on the menu”
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W&H_1_Mar13_Heston3*.indd 3 08/04/2013 18:14
“I was determined that if I failed, it wouldn’t be due to lack of effort”
Heston Blumenthal boasts three
Michelin stars and when his
latest London restaurant, Dinner,
opened two years ago customers
faced a four-month wait for a table.
It was The Times food critic Giles Coren
who attached to Dinner the title of ‘the best
restaurant in the world’ and he was not alone
in his assessment of Heston’s talents – in
2005 Heston’s Fat Duck in Berkshire topped
Restaurant magazine’s list of the 50 best
eateries on the planet. But how has the self-
taught kitchen wizard risen to such dizzying
heights in the hospitality world?
He is renowned for his scientific and rather
unusual approach to food - some of his best-
known dishes include snail porridge and egg
and bacon ice cream. Eager diners brave such
culinary challenges every day in order to eat
at his prestigious table.
Eighteen years ago, Heston Blumenthal
fulfilled a childhood ambition by buying his
own pub in Bray, Berkshire. It was not the
most auspicious start to his culinary career –
The Fat Duck was at that time known as the
last chance saloon for badly-behaved local
drinkers. The young chef had to contend
with a tiny kitchen and poor equipment that
struggled to meet his needs, while limited
funds forced Heston to put in 20-hour days
and catch naps on piles of old tea towels.
But he rose to the challenge and within
five years, The Fat Duck was awarded its
first Michelin star. Less than a decade after
opening its doors, the restaurant won a third
star and Heston had become one of the most
respected and creative chefs in the world.
“I was determined that if I failed, it
wouldn’t be due to lack of effort,” he said.
As the poster boy for the much mis-used
term ‘molecular gastronomy’, Heston has
experimented with practically every element
of cookery. Whether using vacuums to
create better bubbles in chocolate mousse,
or giving diners iPods so they can listen
26 - Spring / Summer 2013
W&H_1_Mar13_Heston3*.indd 4 08/04/2013 18:15
compatible, but more often than not it
happens the other way round; you combine
flavours, and because you’ve developed
a memory for tastes, this reminds you of
something else.”
Heston failed science at school and
preferred art, although both disciplines can
be seen in his work. But the 46-year-old chef
has also shown he knows how to do the
basics well and appeal to the mainstream,
alongside his more adventurous clientele.
In 2010 he created a Christmas pudding for
Waitrose which sold out well in advance of
the festivities, with some fetching up to four
times the original £13.99 price on eBay, and
last year he signed a contract to create ready
meals for the high end supermarket (while
more conventional favourite Delia Smith was
dropped from their advertising).
His creative approach to mundane meals
has been put to good use in the media –
television projects have seen him revamping
the food on offer at institutions such as Little
Chef, the NHS and British Airways. Last
year he created some astonishing culinary
treats for Channel 4 in Heston’s Fantastical Foods, including a pub made of pies and giant
versions of popular sweets.
Although he does not appear to have the
natural TV flair of Jamie Oliver and Gordon
Ramsay, the apparently mild-mannered chef
once boasted a temper that would put all his
peers in the shade. Heston has revealed that
he conquered serious anger management
issues, which once saw him pull a shotgun
on debt collectors, and has not lost his
temper in the kitchen for years.
Despite the gift for alchemy that has
turned him into an international star, Heston
has never received any formal training,
beyond a few weeks’ work experience in
professional kitchens. His obsession with
great food began at the age of 16, when
his parents took him to a Michelin-starred
restaurant in Provence. The experience
proved inspirational but, surprisingly, he did
not go to catering college and instead spent
the next decade in a variety of day jobs, from
photocopier salesman to credit controller.
But his spare time was not wasted –
Heston spent his leisure hours studying
the science of food and went to France
for a fortnight every summer, mastering
the French classics he intended to serve in
his own bistro one day. That dream came
true when he bought the 450-year-old pub,
The Fat Duck, and the technical difficulties
he experienced in the early days actually
contributed to his ground-breaking style.
Forced to find creative ways around the
kitchen equipment’s deficiencies – the
oven exploded on the second day – Heston
turned to academic physicists for help,
which started a continuing association with
the world of science. A few years ago, he
convinced the Royal Society of Chemistry
“Now my complaint is there are only 18 hours to work in a day”
to waves crashing as they eat his famous
dish, The Sound of the Sea, he has pushed
the boundaries of taste, texture and form.
His many fans believe he is taking food to
new and unexplored levels, while critics feel
his experiments are over-ambitious vanity
projects that suck the life out of cookery.
“You start with the intuition, then try to
find the justification for why it works,” he
said, when quizzed about using technology
to create new and unusual taste sensations.
“I’ll experiment by breaking down the aroma
compounds in food and seeing what’s
celebrity chef
Spring / Summer 2013 - 27
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06 - MARCH 2013
FOOD - FAVOURITE DISH
“It was quite a challenge to make people eat
crab ice cream”
that his interest in the subject was more
than just an eye for publicity stunts.
“What I’ve done in the last 15 or 20
years is to access as much information
as I could get hold of that I could actually
understand, whether it’s from experimental
psychology or someone who specialises in
hydrocolloids, and then take that information
and use it as a learning process,”
Blumenthal said at the time.
Although he spends a lot of time trying to
push the boundaries and fi nd new ways of
eating, he is also interested in historic dishes.
Diners at The Fat Duck can sample revived
versions of Anjou Pigeon and Mock Turtle
Soup, which was popular in the mid-1800s.
In 2005 the restaurant was named ‘the
W&H_1_Mar13_Heston3*.indd 6 08/04/2013 18:16
Food - Favourite Dish
best place to eat on earth’, but it has not all
been calm in the kitchen. Four years ago, a
food poisoning scare forced The Fat Duck
to close for a fortnight, an experience which
Heston at the time called “the worst period
of my life, without a doubt”.
However, that scandal is sure to have
paled into insignificance when compared to
a tragic event that occurred in November
last year, when two chefs from The Fat
Duck were killed in a traffic accident in Hong
Kong. They had travelled to Asia to promote
a new Heston restaurant and their employer
had the emotional task of identifying the
bodies. A spokesperson paid tribute to the
dead men, Jorge Ivan Arrango Herrara and
Magnus Lindgren, saying they were “two
uniquely talented young chefs that were
loved by everyone who worked with them.
They will be sadly missed.”
Heston pulled out of a food festival
held days after the crash, but has since
thrown himself back into the work to which
Jorge and Magnus made such a valuable
contribution. His television career is going
from strength to strength, so it appears that
Heston is becoming the acceptable face of
weird science. The Fat Duck has been named
Best Restaurant in the UK and given a 10 out
of 10 score by the Good Food Guide every
year since 2008 and he was voted GQ’s Man
of the Year in both 2010 and 2011.
But the proof of the pudding is in the eating
and no chef can really be judged until you
have tucked into his signature dish. Some of
the feeding frenzy has died down at Dinner
and it’s much easier to secure a booking,
but the true Heston experience seems to
be found at his original home, The Fat Duck.
Good luck getting your hands on a table
but if you manage to get a reservation, and
you have four hours and £195 per person to
spare, you can find out what all the fuss is
about with the 14-course tasting spread – and
yes, snail porridge is on the menu…
“I am not the world’s most confident person”
Heston By numbers
Age: 46Restaurants: 2
Pubs: 2Michelin Stars: 4
Children: 3Cookery Books: 7
TV Series: 8Twitter Followers: 14,800
spring / summer 2013 - 29
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30 - Spring / Summer 2013
Untitled-2 2 05/04/2013 15:38
IngredIents6½ lb (3kg) oxtail (separated)½ cup seasoned flour3 tbsp olive oil2 tbsp chopped thyme2 tbsp chopped rosemarySalt and freshly ground black pepper2 onions finely chopped5 shallots finely chopped2 carrots, cut into large chunks2 sticks celery, diced2 garlic cloves, sliced½ tbsp tomato puree300ml beef stockOne 750ml bottle of hearty red wineChopped parsley, to garnish
dIrectIonsPreheat the oven to 300°F (150°C). Toss the oxtail in flour to coat lightly. Heat 2 tbsp of the oil in a large frying pan over medium to high heat. In batches, add the oxtail and cook, turning occasionally for about five minutes until browned. Keep to one side. In a large flameproof casserole dish, sweat the chopped onions, herbs, garlic, celery and diced carrots in a little butter until softened. Add the tomato puree and cook out for a few seconds. Arrange the browned oxtails over the vegetables and add the wine and enough broth to just cover the oxtails. Bring the liquid to the boil and braise the oxtails, covered, in the middle of the oven for three to three and a half hours, or until the meat is very tender but not falling off the bone. Transfer the oxtails with a slotted spoon to a bowl and keep warm. Pour the braising liquid through a fine sieve into a large saucepan and discard the solids, then skim off any fat and check the seasoning. Serve the oxtails with creamy mashed potato and roasted root vegetables.
Preparation Time: 20 mins
Cooking Time: 2–3 hrs
BraIsed oxtaIl In a red wIne sauce wIth roasted vegetaBles
Anyone who has ever looked at one of our menus will know what a tough process it can be deciding which dish to go for. With our fresh and flavoursome offers changing on a daily basis, it certainly isn’t difficult to see why. When we posed the million pound question to our Operations Manager, Darren Somerton, however, he came through in style with a decidedly delicious option
My Favourite Dish
My favourite dish is a real winter warmer. I’ve chosen braised oxtail in a red wine sauce served with roasted root vegetables and creamy mashed potato. It’s a real hearty dish and I think it’s also typical of Whiting & Hammond as it showcases classic ingredients that you don’t always see on menus anymore. Oxtail is a great test for a chef. To get the best out of this relatively cheap cut of meat, they will need to have some good cooking skills so that, when cooked properly, it results in a truly fantastic dish that’s bursting with flavour. Whenever I see it on one of our menus, I can’t resist!
Photographs by Phil Glover
dIrectIonsPreheat oven to 160°C. Line an eight inch square brownie tin with greaseproof paper and then butter the paper. Peel and slice the potatoes to the width of a pound coin. Pat dry.
Pour the milk and cream into a pan and add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm.
Layer half the potatoes in the tin, overlapping the slices. Pour over half the liquid and finish layering the slices, then add the rest of the liquid and scatter over the cheese. Bake for 1 to 1 and a ¼ hours until the potatoes are tender and the top is golden. Leave to stand for five minutes before serving.
IngredIentsButter for greasing • 1.2 kg waxy potatoes e.g. Desiree • ¼ pint milk • ¼ pint double cream • 2 sprigs thyme
1 clove garlic, peeled and halved • Freshly grated nutmeg • 28g parmesan, freshly grated
Dauphinoise potatoesFor a different accompaniment, try this delicious side dish
Spring / Summer 2013 - 31
my favourite dish
W&H_1_Mar13_My Fave Dish*.indd 3 08/04/2013 18:18
Season’s GreetingsYES, YOU READ THAT RIGHT, BUT DON’T PANIC – CHRISTMAS IS STILL A LONG WAY OFF. ON THE
CONTRARY, SUMMER IS UPON US, COMPLETE WITH THE BEST SEASONAL PRODUCE, INGREDIENTS AND RECIPES FOR YOU TO SINK YOUR TEETH INTO. SO, PACK YOUR PICNICS AND BREAK OUT THE BARBECUES AS WE TALK YOU THROUGH THE MOST FITTING FINISHES TO YOUR MEALS OVER THE COMING MONTHS
IN SEASON
SPRING / SUMMER 2013 - 33
W&H_1_Mar13_InSeason*.indd 3 08/04/2013 18:21
MaySpring can be the most refreshing and healthy
season for foodies. With winter well and truly behind
us, you can ditch the comfort food that saw you
through the colder months and reinvigorate your diet
with some fresh seasonal produce. New potatoes
will now be readily available, making the perfect
accompaniment to any fish or meat dish.
Speaking of the greenery department, asparagus
comes into its own this month. Whether it’s a
flavoursome side to a main meal or a starter in
its own right, this delectable vegetable can be
fried, boiled or steamed to each recipe’s unique
requirements.
Equally, spring onions are an essential item for
lovers of oriental cuisine, adding a wonderfully crisp
texture and distinct flavour to a number of noodle
based Thai dishes. The same can also be said for
cashew nuts, which will be finding their feet once
more and go decidedly well with any number of
rice based recipes. For salads, rocket is always a
clear winner, providing a luscious bed for roasted
vegetables and just about any meat or fish topping
you could wish for, particularly when teamed with
balsamic vinegar and olive oil.
While you’re at it, why not go Greek with a sprinkling
of feta cheese, which will enhance any salad with a
rich, salty element and a brilliant, eye-catching white.
On that note, a wide variety of goats’ cheeses will
also be raring to go. Ranging from soft and spreadable
to well matured and strong, you can indulge in this
beautifully aromatic treat either hot or cold.
For meat eaters, spring is invariably lamb season.
As one of the juiciest and most tender red meats
on the market, it is packed full of flavour and
makes a delicious main meal, be it stuffed cutlets,
a seasoned shoulder or succulent slices. For fish
fans, meanwhile, now is the time to load up on
some gorgeously oily sardines. A classic on toast,
these mouth-watering morsels can be pan-fried or
barbecued to perfection, seeing you from spring into
summer in truly tasty style. Furthermore, crab will be
seen doing the rounds and is especially enjoyable in
canapés, crab cakes or a linguine dish, while salmon
will also go down a treat as foil-baked parcels or part
of a traditional fish pie.
To round off your May menu, gooseberries are
most certainly the order of business when it comes
to dessert. These tangy fruits are incredibly flexible
and can be used for fools, crumbles, tarts, cakes and
jams, meaning you’ll be able to put a different spin
on them with every dish served. Similarly, rhubarb is
officially back in business and just as versatile in the
pudding department, while blueberries are just the
thing for a summer fruit compote and also go down
extremely well with a batch of homemade pancakes.
34 - Spring / Summer 2013
in season
W&H_1_Mar13_InSeason*.indd 4 08/04/2013 18:47
JuneWith things heating up for summer, there is simply
no better way to enjoy the British sunshine than
with a good old fashioned picnic. A cornerstone of
this time-honoured tradition is undoubtedly quiche,
one of the most versatile additions to any picnic
basket. Enjoyed hot or cold, this is an ideal vessel
to cram with some of your favourite ingredients,
from salty meats like ham and bacon to vegetables
such as leeks, asparagus and mushrooms. With so
many different fillings available, you’ll be spoilt for
choice when deciding on the best way to include
this dream dish in your sumptuous hamper.
Peas, as well as French and broad beans,
also tend to make their mark this month, with a
positively salivating selection hitting shops and
markets across the country. While the former make
a delightful soup, French beans are divine when
fried up with a touch of garlic, complementing
a number of hearty European dishes perfectly.
Broad beans have the shortest seasonal shelf life,
so are often preserved through drying, canning
or freezing. With their sweet flavour and smooth,
creamy texture, however, they are most popular at
their peak of freshness and well suited to risotto.
Additionally, mange tout are a favourite among stir-
fry and chow mein aficionados, as the flat-podded
pea bursts with an earthy essence that will have
you growing your own in no time at all.
Notably, things get fairly fishy from here on in,
so don’t miss out on the mixture of seafood to be
had. First up is mackerel, which is at the top of its
game when shining with a rainbow hue and can be
smoked, grilled, oven baked or even rustled up into
a dead easy pâté. Prawns may well also take your
fancy, especially if you’re a big fan of Thai curries or
fish pie, where they are made to feel right at home.
If you’ve got a penchant for Mediterranean meals,
you’ll know how moreish squid can be when fried
up as a lightly battered calamari dish and served
with a traditional tartar sauce. It’s just as well, as
this appealing appetiser will be practically jumping
off the plate this month.
What’s more, things also get considerably
fruitier around this time of year, with strawberries,
raspberries and tomatoes in full swing. For lovers of
light, summery desserts, strawberries and cream is
a match made in heaven, while pavlova, shortcake
and scones are also superb treats for a spot of
civilised afternoon tea in the sun. If you’re ravenous
for raspberries, what better way to indulge than by
making your own cheesecake or jarring up a batch
of homemade jam for breakfast? And of course, let’s
not forget tomatoes, which can be stewed into a
warming soup, poured over fresh pasta or whipped
into an ice-cold juice on a hot summer’s day.
Spring / Summer 2013 - 35
in season
W&H_1_Mar13_InSeason*.indd 5 08/04/2013 18:47
JulyIt’s officially the height of summer and that
can only mean one thing; barbecue season.
Indeed, there’s nothing quite like a cookout
in the garden to bring people together and
enjoy the sunshine. Beef, pork, chicken
and lamb are all fair game this month, but
the latter in particular remains at its best
and is given an entirely fresh take when
chargrilled on the barbie. It’s not just about
the meat eaters of course, as sweet corn
is also an absolute gem when wrapped in
tinfoil, smothered in butter and showered
with cracked black pepper.
With that in mind, vegetarians are in
for a real treat this month, as a host of
fruits and vegetables are at their peak. In
particular, apricots and peaches can be
enjoyed right off the tree or cooked as a
tantalising tart or upside-down pudding.
For fanatics of French fancies, aubergine
is at its ripest and can be transformed into
a ratatouille to die for. The same can also
be said for courgettes, which can be just
as easily baked into a scintillating soufflé
or blended into a thick country soup.
Finally, cherries will also be blossoming
this month. Indeed, everyone’s favourite
summertime roadside attraction are
great eaten from their brown paper bag
as an afternoon snack or baked up in a
scrumptious pie for dessert.
It’s still fishy business as usual too, with
plaice well and truly finding its place in the
big leagues of summertime cuisine. Tender
and delicate, this flaky fish is more than
suitable for almost any cooking preference,
from grilling, frying and rolling to stuffing,
steaming and poaching. If you’re not
quite ready to come out of your shell just
yet, that’s not a problem, as scallops are
formally back on the menu as well.
Likewise, salads are in their element,
as assortments of vegetables are freshly
rooted up. In addition to livening things up
in the salad bowl, artichokes make a fine
starter when dipped in a generous helping
of rich melted butter. Fennel salads are
also an elegant starter to any summer meal
and, with their aniseed taste and crispy
texture, can help your light bites truly make
a statement. Plus, if you want to get a good
dose of vitamin C this summer, look no
further than spinach, which will be back in
fashion and goes perfectly as a bed for a
freshly grilled and seasoned salmon steak.
Whatever your choice – enjoy!
in season
36 - Spring / Summer 2013
W&H_1_Mar13_InSeason*.indd 6 08/04/2013 18:48
SPRING / SUMMER 2013 - 37
Page37.indd 3 08/04/2013 10:32
legal advice
Home sweet Home
A re you visiting this lovely part of south east England?
Perhaps you’re thinking of moving here and are enjoying a
relaxing lunch in between property viewings? Well, you’ve
made a good choice – both in terms of where you are eating and
where you are thinking about moving to. Rest assured, whether you
are in Kent, East Sussex or West Sussex – you won’t be far from a
Whiting & Hammond pub.
Moving house can be stressful – but you can reduce that by
working with a good solicitor so, look for one which is accredited by
the Law Society Conveyancing Quality Scheme (CQS).
One of our partners, Jonathan Smithers, helped to develop the
CQS which requires its member firms to use protocols designed to
ease the transaction through. The CQS requires everybody to work to
the same standard with rules as to who produces the papers helping
to make the process more efficient. The scheme should also save
time and help to stop the misunderstandings, which sometimes arise
in what can be a very complicated matter. A new standard Contract
has also been produced to save the document having to be negotiated
on every occasion and to introduce more consistency.
Solicitors doing conveyancing work have been delighted with the
quality mark which enables them to demonstrate their commitment to
improving the process. Ask your chosen solicitor if they are a member
of the Scheme, and if not, why not?
There are now well over 4000 offices across England and Wales
that have the CQS badge – including CooperBurnett. Consumers can
also search for members with the accreditation by going to
www.lawsocietyapproved.com
CooperBurnett
Napier House
14-16 Mount Ephraim Road
Tunbridge Wells
Kent
TN1 1EE
01892 515 022
www.cooperburnett.com
38 - Spring / Summer 2013
W&H_1_Mar13_CooperBurnett.indd 2 08/04/2013 20:25
When it comes to selling good beer, you need to work with people who know
what they’re talking about. While we have established and maintained long and successful business relationships with numerous breweries over the years, Harveys in Sussex have always held a very special place in our hearts.
From day one, we knew we had to find a supplier that shared our core values of quality
ingredients and produce. With that in mind, the solution was obvious as Harveys, under the experienced guidance of Hamish and Head Brewer/Joint Managing Director, Miles Jenner, were undoubtedly the perfect ale experts to complement our love of all things local.
Based in Lewes and dating back to 1790, this independent, family run hop house is the oldest of its kind in Sussex and has been in the family
Brewing Brilliance
As An independent group of both pubs And restAurAnts, the beer in
our bArrels is just As importAnt to us As the food on our plAtes. We cAtch up With hAmish elder, chAirmAn And
joint mAnAging director of hArveys in leWes, to tAke A look bAck At the history of one of our
first Ale pArtners And remind ourselves of Why they continue to be such An integrAl pArt of our
oWn journey
Spring / Summer 2013 - 39
ale tale
W&H_1_Mar13_Brewing Brilliance!*.indd 3 08/04/2013 18:55
for eight generations. Over 200 years old, their landmark brewing plant is housed in an impressive Victorian Gothic tower that has been adapted to accommodate state-of-the-art brewing facilities, while still retaining the values the company has always held dear and producing beer in the traditional way.
The proof is most certainly in the pudding on that score, as their most popular beverage remains their oldest and, quite literally, their best.
“Harveys Best Bitter comprises over 90% of our total production and has been our leading commodity since 1955,” declares Hamish. “The beer is made from prime local ingredients and all of its hops are grown within 50 miles of the brewery.”
Such gleaming pride is entirely justifi ed; after all, Harveys Best Bitter has won a number of major awards, not least of which is CAMRA’s Champion Bitter of Britain in 2007.
Delivered weekly to our second pub, the Old Dunnings Mill in East Grinstead, the same crew is involved each time to ensure a good working relationship is maintained and the service requirements of the customer are always met.
Upholding a strong policy of local sustainability, all of Harveys’ hops come from Sussex, Kent and Surrey. Their ‘spent hops’ make their way back to the land through fertiliser and their ‘spent grains’ are fed to the dairy herd at the nearby Plumpton Agricultural College.
What’s more, the spring water required for brewing is drawn from an artisan well located 60 feet directly below the premises, resulting in an almost entirely self-suffi cient business ethic, which is something that appealed to us from the start.
HARVEYS’ MOST POPULAR
BEVERAGE
Their biggest selling drink remains their oldest and, quite literally, their best.
Indeed, Harveys Best Bitter comprises over 90% of the brewery’s total production and has been their leading
commodity since 1955.
40 - SPRING / SUMMER 2013
ALE TALE
W&H_1_Mar13_Brewing Brilliance!*.indd 4 08/04/2013 18:56
The brewery believes it’s only as good as its last pint and that constant vigilance is the order of the day
GEORGIAN DRAGON ALE
ABV 4.7%
This intensely hoppy, ruby ale was fi rst brewed
in April 2010 for St.Georges Day. The label actually
commemorates a lesser known hero, Dr Gideon
Mantell, the original Father of Paleontology. The respected Lewes Doctor has become
regarded as the person responsible for clearly
identifying the prehistoric reptiles we today refer to as ‘dinosaurs’. The label depicts
Dr Mantell discovering his Iguanodon near Cuckfi eld,
in Sussex in 1821.
OLYMPIA (SUMMER ONLY)
ABV 4.2%
A cool golden summer ale. Very
refreshing with a balanced complexity. It was fi rst produced in 2005 to celebrate our major summer award at
Kensington Olympia for Best Bitter. Olympia was an instant hit and
is best served at 11 degrees Celsius.
DRAUGHT ONLY
KNOTS OF MAY ABV 3.0%
This ruby coloured light mild imparts a
delicate hop fragrance on the nose. It was
brewed in 1995 to celebrate the 21st anniversary of this
local women’s team of Morris Dancers. Part of CAMRA’s
‘Mild in May’ initiative.
DRAUGHT ONLY
COPPERWHEAT BEER
ABV 4.8%
Inspired by SIBA’s Wheat Beer challenge in 2001 we produced a
4.8% ABV beer using 40% Wheat Malt and 60% Malted Barley.
To underline the continental heritage of this beer we
uncharacteristically brewed with choicest
Hallertau hops from Germany. This award winning
brew has been described as ‘wheat and sweet’; light in colour with a moreish dry palate.
TOM PAINE ALE
ABV 5.5%
Tom Paine is a premium dry
hopped bitter named after the celebrated radical who lived in Lewes in the late
eighteenth century. America celebrates ‘Independence Day’
on July 4 and in Britain CAMRA has
designated July ‘Independents Month‘
in celebration of Britain’s independent brewers.
APRIL APRIL-SEPTEMBER MAY JUNE JULY
SPRING / SUMMER 2013 - 41
ALE TALE
W&H_1_Mar13_Brewing Brilliance!*.indd 5 08/04/2013 18:56
Our first encounter with the brewery came about in 2004 when Brian Whiting approached them with a tenancy arrangement for the Old Dunnings Mill.
“The pub had become something of a white elephant for our previous decade of ownership,” clarifies Hamish. “We had been planning a substantial reconfiguration in conjunction with appointing a new operator.”
Enter Brian, who identified some key points relating to the work that would be needed, particularly with regards to our emphasis on food, which has been instrumental in the house’s subsequent success for both parties.
By combining our mouth-watering dishes with their expertise in traditional tipples, our paths have become intertwined as food fanatics and ale aficionados alike have been able to enjoy the best of both worlds under one communal umbrella.
“Any emphasis that improves quality standards in pubs is welcomed by Harveys,” Hamish says, “because it stands to reason that there would be no point in improving the food while retaining lesser quality standards in the other sectors of service.”
Be it ale, wine, soft drinks or any of the allied drinks trades with which Harveys are involved, our two companies continue to benefit from a shared passion for quality.
Equally, it is our differences as well as ourr similarities that have allowed for such an effective partnership, a notion with which Hamish wholeheartedly agrees:
“While both firms are local, manageable in size, empathetic in scale and supply the quality end of the market, Harveys has an interest in 48 tenanted houses and their speciality lies in understanding the ‘wet’ trade. Whiting & Hammond, meanwhile, must have a detailed, broad understanding of pubs, but it is their food operation, of ever growing importance, that really emphasises their talents.”
Not only are the two companies able to amalgamate their specialities, they also manage to differentiate them in order to offer the most specialised, knowledgeable and insightful service to their collective client base.
So, where is this partnership heading? “The hospitality trade is impossible to predict and the current rate of national pub closures emphasises its constant state of flux,” muses Hamish. “However, at the quality end of the market, firms like ours continue to work well where others have fallen by the wayside.”
That said, the secret to success is simple: a joint dedication to quality. Much like us, Harveys have enjoyed their fair share of top trophies and esteemed awards. Most recently, they walked away with three golds, three silvers and two bronzes at the highly regarded International Beer Challenge in 2012. Two years earlier, their Old Ale was voted the World’s Best Mild at the 2010 World Beer Awards.
It is a testament to the strength and consistency of our continuing relationship with Harveys that our two companies have attracted such critical and commercial acclaim. Whether it’s the food in the kitchen or the ale in the barrel, our customers have come to expect nothing less than the high quality stamp of approval our brand names are associated with.
Our two companies are entirely of one mind, delivering the finest local produce to our customers and keeping in touch with our past roots. On that note, we raise a glass to Harveys and say “here’s to the next 10 years and beyond.”
What makes
Harveys’ beers so distinctive?
Harveys is renowned throughout the South East of England for its wonderful range of traditional cask ales.
These ales are unpasteurised and are known as the Champagne of beers. We believe this is achieved by selecting the finest
raw materials and combining them with unique ‘local’ conditions brewed within a traditional brewhouse.
MaltWe brew with Maris Otter malted
barley, the product of a long programme of cross selection dating back to the early 1900s and much prized by cask ale brewers. One of its ancestors is a descendant of the original two rowed types grown in the British Isles at least
as early as the 16th century.
YeastFor over half a century we have
fermented our beers using a yeast which is now unique to us. The crop
from each week’s brewing is re-pitched into the following weeks. Countless generations of yeast cells from our
original consignment have thus passed through our fermenting room.
HopsLocal whole hops from Sussex, Kent and Surrey comprising such long established varieties as Fuggles, Goldings, Progress
and Bramling Cross to produce a distinctive hop character. Some of these
varieties date back to the 1870s.
Spring WaterRainfall which has filtered through the
chalk downs over decades is drawn from our artesian well some 60 feet
below the brewery.
42 - Spring / Summer 2013
ale tale
W&H_1_Mar13_Brewing Brilliance!*.indd 6 08/04/2013 18:57
Spring / Summer 2013 - 43
KENT FINE FOODSAWARD WINNING
AS SEEN ON BBC & ITV TV!
Elm Court Village • Hempstead • Gillingham • Kent • ME7 3JQ01634 233 270 • kentfi nefoods@gmail.com • www.kenfi nefoods.com
•We Hand Produce all our Food inSmall Cooking Pans Maintaining Quality and Taste
•We Select the Finest Kentish Ingredient in Our Exciting Range
•Winner of Two The Great Taste of Kent Awards
•No Artifi cial Colours, Flavour or Preservatives
Producing High End, Fine QualityChutney’s, Jellies, Relishes, Marmalades, Conserves & Sauces
Page43.indd 3 08/04/2013 12:16
Our SupplierS
44 - Spring / Summer 2013
W&H_1_Mar13_Weddings*.indd 2 08/04/2013 19:01
Our SupplierS
S tanmer House is a beautiful Grade I listed
18th century manor in 5,000 acres of
stunning parkland, which is unique for its
Brighton location. Set in the heart of the Sussex
countryside, yet only minutes from the bustling
city centre, it is nestled between the sea and the
Downs just 10 minutes from Brighton. Steeped in
history, the house has been beautifully restored
and encompasses stylish and contemporary
designs while retaining its original splendour.
Understandably, Stanmer House is an
increasingly popular wedding venue for those
looking for somewhere to hold their civil ceremony
or civil partnership and reception. Come rain
or shine, weddings can be held at the house
throughout the year. With a belief that no wedding
is the same and that you and your partner’s
personalities should shine through on your big day,
the events team work closely with our wedding
couples to create a truly unique and bespoke
package to accommodate all dreams and desires.
Whether it’s a wedding for 10 with afternoon tea
With the latest addition to the W&H family, we thought we’d do things a little differently. In addition to offering our trademark gastro delights, we also offer a fantastic wedding service with our lavish grounds and elegant interiors.We help make your big day come alive with a grand tour of Stanmer House in Brighton
W e d d i n g s at s ta n m e r h o u s e
Get swept up by
S ta n m e r
t
Spring / Summer 2013 - 45
W&H_1_Mar13_Weddings*.indd 3 08/04/2013 19:02
06 - March 2013
Our SupplierS
Our hands-on events team are there from the moment of booking right through to the big day and can be involved as much or as little as desired. Flexibility is key to Stanmer House’s exceptional
reputation; our imaginative and enthusiastic team have a wealth of specialised knowledge and a meticulous eye for detail
W&H_1_Mar13_Weddings*.indd 4 08/04/2013 19:03
served in the garden or a grand affair for 200
guests, each is just as important as the next.
The vast grounds and manor house are the
perfect setting for any wedding; the sense of
history and welcoming atmosphere creates
an environment that is both inspiring and
comfortable, ensuring you and your guests
will have the most wonderful day. From the
moment you step through the grand entrance,
the magic of the house comes alive.
Our wonderful team of chefs are
responsible for presenting mouth-watering
menus for you to choose from, or
alternatively our head chef will happily sit
down and run through ideas for something
a little different if that’s what you’re looking
for. Maintaining the Whiting & Hammond
ethos that all food is cooked freshly from
locally sourced produce ensures that you
are left satisfied and happy, from canapés,
three-course menus and evening buffets to
afternoon tea and a hog roast.
To accompany a great menu, we offer
a wide and varied wine selection that is
guaranteed to satisfy the most distinguished
palate. For those interested in something a
little ‘hoppier’, there is always a fine selection
of ales on offer as well.
As for the entertainment, we welcome a
plethora of acts that will carry on the party
into the night, be it a band or a DJ. From fire
jugglers to welly wanging and honky-tonk
bands to bagpipes, we’ve seen it all and
welcome your tastes, whatever they may be.
Our hands-on events team is there from
the moment of booking right through to
the big day and can be involved as much
or as little as desired. Flexibility is key to
Stanmer House’s exceptional reputation;
our imaginative and enthusiastic team has
a wealth of specialised knowledge and a
meticulous eye for detail.
So, however you imagine your big day,
you will find it all at Stanmer House as we
cater to your every need and ensure that the
wedding of your dreams comes to life.
W e d d i n g s at s ta n m e r h o u s e
t
Spring / Summer 2013 - 47
W&H_1_Mar13_Weddings*.indd 5 08/04/2013 19:04
06 - March 2013
Our SupplierS
To find out more about how to book Stanmer House for your event,
please contact Rebecca or Beverly in the events office on 01273 680 400 or at
events@stanmerhouse.co.uk
Stanmer HouSeStanmer Park, BrightonEast Sussex BN1 9QA
www.stanmerhouse.co.uk
Get swept up by
S TA N m E R
W&H_1_Mar13_Weddings*.indd 6 08/04/2013 19:05
social - beer festival
Brian Whiting with wife Jackie and daughter Charlotte
TasTy TweeTFor your chance to win a three course meal for two, including a bottle of house wine, all you have to do
is follow us on Twitter! To find out more, head to page 95
50 - Spring / Summer 2013
W&H_1_Mar13_Social BeerFest.indd 2 08/04/2013 19:18
social - beer festival
ale and heartyOur annual celebratiOns were Officially kicked intO gear with the Mark crOss beer and Music festival. a range Of 24 beers, six ciders and eight live bands were enjOyed, as well as a hOg rOast, face painting and a
nuMber Of Other delights fOr the Many faMilies whO attended
Check out www.whitingandhammond.co.uk for dates and venues of upcoming beer festivals and other W&H highlights
Photographs by Sam Yardley
Brian Whiting with wife Jackie and daughter Charlotte
Spring / Summer 2013 - 51
W&H_1_Mar13_Social BeerFest.indd 3 08/04/2013 19:19
When IrIsh eyes are smIlIngRevelleRs of all ages gatheRed at the CRiCketeRs inn in MeophaM to toast the eMeRald isle on st patRiCk’s day. theRe weRe speCial offeRs on guinness as the paRty got into full swing, along with live MusiC and soMe speCial enteRtainMent fRoM the gRavesend iRish danCing sChool. a good tiMe was had by all, so Roll on next yeaR...
Spring / Summer 2013 - 53
social - st patrick’s day
Photographs by Sam Kesteven
W&H_1_Mar13_Social St Patricks*.indd 3 08/04/2013 19:28
social - light BitE
54 - Spring / Summer 2013
Your Write to Win For your chance to win a three course meal for two,
including a bottle of house wine, we’re looking for the best letter about a W&H experience you’ve had to feature in a
future issue. For more information, head to page 95
W&H_1_Mar13_Social Lite Bite.indd 2 08/04/2013 19:38
Grab a liGht biteFor the Apprentice Light Bite chALLenge At the LittLe Brown Jug in chiddingstone cAusewAy, nine Budding Apprentice cheFs From Across our seven puBs wowed Judges with their signAture dishes. they hAd to prepAre And cook A mouth-wAtering meAL in Front oF 30 guests As pArt oF nAtionAL Apprenticeship week. the winner wAs crAig hAwkes, whose FAntAstic dish wiLL now Be FeAtured on ALL oF our menus
social - light BitE
Photographs by Phil Glover
Spring / Summer 2013 - 55
Winner Craig Hawkes with James Moyle-Rosser
W&H_1_Mar13_Social Lite Bite.indd 3 08/04/2013 19:40
56 - Spring / Summer 2013
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Page56.indd 2 08/04/2013 11:24
farmers’ market
Shipbourne FarmerS’ marketSt Giles’ Church, Stumble Hill, Shipbourne, Kent, TN11 9PFOpening times: Every Thursday from 9:00am to 11:00am
www.kfma.org.uk
brighton Farm marketDiplocks Market, 73 North Road, Brighton, East Sussex, BN1 1YD
Opening times: Every Wednesday from 9:00am to 2:00pm, every Saturday from 9:30am to 4:30pm and every
second and fourth Sunday from 11:00am to 5:00pmwww.brightonfarmmarket.co.uk
penShurSt FarmerS’ marketPenshurst Place Car Park, Penshurst,Nr Tonbridge, Kent, TN11 8DG
Opening times: First Saturday of every month from 9:30am to 12:00pmwww.kfma.org.uk
tunbridge WellS FarmerS’ market The Pantiles, Tunbridge Wells, Kent
Opening times: First and third Saturday of every month from 9:00am to 2:00pm
www.kfma.org.uk
tunbridge WellS FarmerS’ market Crescent Road, Tunbridge Wells, Kent, TN1 1RSOpening times: Second and fourth Saturday of
every month from 9:00am to 2:00pmwww.kfma.org.uk
meopham FarmerS’ marketMeopham Fitness and Tennis Centre
Wrotham Road, Meopham, Kent, DA13 0AHOpening times: First Sunday of every month from 9:00am to 12:00pm
www.kfma.org.uk
eaStbourne FarmerS’ marketCommunity Wise, Ocklynge Road, Eastbourne, East Sussex, BN21 1PY
Opening times: Last Saturday of every month from 10:00am to 12:30pmwww.communitywise.org.uk
eaStbourne Street market 192 Termninus Road, Eastbourne, East Sussex, BN21 3BBOpening times: Every Wednesday from 9:30am to 2:00pm
www.eastbournestreetmarket.co.uk
tonbridge FarmerS’ marketSovereign Way, Tonbridge, Kent, TN9 1RG
Opening times: Second Sunday of every month from 9:30am to 1:30pm
www.tonbridgefarmersmarket.co.uk
an integral part of the W&h ethos is the continuing sustainability of fresh local produce and ingredients. For the past decade, we have
maintained a fruitful relationship with Shipbourne Farmers’ market, which is celebrating its 10th anniversary this year. it’s one of our
favourites, although there are plenty of others near our pubs
to market, to
market
Spring / Summer 2013 - 57
W&H_1_Mar13_Farmers Market.indd 3 08/04/2013 19:48
On a Tuesday afternoon in 2003, a man
walked into Haywards Butchers in
Tonbridge. Seeing the appetising array
of freshly cut meats in front of him,
he informed the man behind the counter that
he was planning on opening a pub nearby and
promptly inquired into the logistics of obtaining
30 half lamb shoulders by the following morning.
Unperturbed by such a tall order, the friendly
butcher obliged and sent the man on his way.
Sure enough, the butcher was true to his word
and the man, who went by the name of Brian
Whiting, found himself with 30 juicy joints ready
to roast before lunchtime the next day.
Knowing he had hit the jackpot and found
the right man for the job, Brian sent his pub’s
Head Chef, Darren Somerton, to go through
the particulars of getting into business with this
most prompt and punctual of proprietors. The
butcher’s name was Spencer Hayward, the
company’s Director and the pub in question
was called the Chaser Inn, the very first of
Brian’s culinary conquests. This is the story of
our preeminent meat supplier, who has been
providing us with the most sumptuous and
succulent sources of protein for the past ten
years and continues to do so to this day.
Haywards Butchers was founded in 1990 as a
family run business. Located conveniently in the
York Parade shopping area of North Tonbridge,
it continues to flourish over two decades later.
Adopting the same ethos as our own, of bringing
quality local produce to their customers and
trade clients, they buy largely from farms that
lie within a 50-mile radius, resulting in a highly
sustainable business ethic. They also venture
further afield, specialising in the sale of prime
Scotch beef and Norfolk chicken; in short, they
go where the quality is. When dealing with W&H
pubs and restaurants, quality is certainly the
name of their game as they invariably refuse to
distinguish between us and any other customer
who passes through their doors: “As far as
we’re concerned, the two are interchangeable,”
explains Spencer, “so we make sure we provide
the same level of excellence in our produce and
service across the board.”
On that note, Haywards’ relationship with
Brian and the rest of our senior management
team is one that reinforces this commitment
to quality. Indeed, Spencer evidently holds
our MD in high esteem: “Brian is someone
A Cut Above the RestIn upholdIng the WhItIng & hammond ethos of usIng only hIgh qualIty produce, We have employed the talents of one of the leadIng meat supplIers In Kent, Who have been actIvely Involved In the creatIve development of our menus for the past decade. We have a looK at the hIstory of hayWards In tonbrIdge
meet Our SupplierS
58 - Spring / Summer 2013
W&H_1_Mar13_MeetTheSuppliers*.indd 2 08/04/2013 19:50
who never cuts corners,” he says. “He knows
exactly what he wants on his menu and always
adopts a policy of honesty and clarity when
communicating his wishes to us.” Taking the
communal spirit he has cultivated throughout
the local areas of his pubs, Brian also ensures
that his chefs deal directly with Spencer and
his team, pooling their resources and utilising
Haywards’ collective century in the trade to
come up with new and exciting recipes for our
menu. Such a collaborative spirit allows for much
more creative freedom and ingenuity when it
comes to our dishes, which are crafted with
knowledge and expertise from both sides of the
kitchen door.
So, where is it all heading for Haywards
and other independent butchers? Spencer is
eager to tell: “Following the recent horse meat
scandal, we are keener than ever to distinguish
ourselves as an honest and trustworthy brand of
which our customers can be proud.” Likewise,
it is of increasing importance for them to stay
strong as a business in light of consumers’
ever-growing dependence on supermarkets
and online shopping: “Ultimately, we want to
maintain confidence and trust with suppliers and
encourage a sense of solidarity and camaraderie
with other independent traders.”
For Haywards, long gone are the days when
their trade was viewed primarily as a ‘macho’
industry. According to Spencer, it’s high time this
stereotype was done away with: “Our goal is to
remove this stigma and adopt a more modern
approach to our customers and business, putting
our passion for what we do to good use and
providing a warm, welcoming and enjoyable
shopping experience.”
Now more than ever, they are in touch with
their customers’ needs; with the seemingly
unstoppable rise of celebrity chefs on television
and the national media’s promotion of healthy
living in general, people are becoming more and
more enthusiastic about honing their cooking
skills and expanding their knowledge about
the intricacies of creating their own dishes at
home. As previously mentioned, Haywards don’t
distinguish between their customers and trade
clients; just as they work closely with our chefs
to create appetising dishes, they also advise their
customers professionally and insightfully in order
for them to get the most out of their meat.
It’s not just about the rumps and fillets,
either; Haywards’ delicatessen specialises
in the sale of cheeses, marinades, sauces
and other accompaniments to complement
their customers’ meals perfectly. From British
farmhouse cheeses to international meats
such as Spanish chorizo, Milano salami and
Parma ham, they cater to a range of palates
and apply their trademark service to appetisers
as well as main courses. Furthermore, their
marinated meats are freshly prepared in the
shop, infusing their incredible cuts with an
array of herbs and spices from around the
world. Far from catering to convenience,
these additions enhance their already mouth-
watering range with new possibilities that are
ideal for stir fries, barbecues or oven cooking.
Always ready to explore the history of their
cheese of the week or recommend the best
meals that can be made from their produce,
Haywards go above and beyond the call of duty
in every aspect of their business. It becomes
immediately clear that this is a group of
professionals who love what they do and want
to share their contagious passion with as many
people as possible. With an impressively in-
depth knowledge of their trade, they boast just
as much flair and creativity in the kitchen as our
own chefs, always thinking about their meat in
terms of what it could be rather than what it is.
It is this visionary approach that W&H looks for
in its suppliers and Haywards are undoubtedly
a family who promote and nurture forward
thinking for local, independent commerce. As
a result, business with them never fails to go
down a treat.
“Ultimately, we want to maintain confidence and trust with suppliers and encourage a sense of solidarity and camaraderie with other independent traders”
meet Our SupplierS
Spring / Summer 2013 - 59
jan
et
Pe
nn
y P
ho
to
gr
aP
hy
W&H_1_Mar13_MeetTheSuppliers*.indd 3 08/04/2013 19:51
Food - Favourite Dish
06 - March 2013
W&H_1_Mar13_Wine Journeys*.indd 2 08/04/2013 19:52
March 2013 - 00
For wine lovers everywhere, the history of their tipple can be just as important as the drinking experience itself. With that in mind, we take a trip to the
Bisol family’s sleepy vineyards in Italy to discover the remarkable story of their trademark vintage, Jeio Prosecco, one of our customers’ favourites
W i n e J o u r n e y s
From grape to glass
by Frederick Latty
W&H_1_Mar13_Wine Journeys*.indd 3 08/04/2013 19:53
06 - March 2013
Wine Journeys
W&H_1_Mar13_Wine Journeys*.indd 4 08/04/2013 19:53
T hey say that a fine wine gets better with age; this much can certainly be said of Jeio Prosecco. As one of
the most exciting and exquisite vinos on our wine list, its story is one of passion, family and heritage. Renowned for its delicate flavour and floral, fruity aromas, it is as rich and complex as it is light and refreshing, making for a uniquely adaptable and enjoyable accompaniment to many of the dishes on our menu. However, what is truly enthralling about Jeio is undoubtedly its history, told through the eyes of the small family who have been making it for generations.
Jeio Prosecco is produced by the family owned company of Bisol in Italy, originally named after Desiderio Bisol, the son of the company’s founding father, Eliseo (Desiderio’s wife affectionately nicknamed him ‘Jeio’). The family’s ancestry can be traced back as far as the 16th century, spanning 21 generations and, to this day, they are still heavily involved in the day-to-day running of the business. Their vineyards total 177 hectares spread over 35 plots, sprawling across the steep hills of Cartizze that lead from Valdobbiadene towards Conegliano, the most prestigious area of the appellation. The land is extremely fragmented and studded with small plots, so much so
that the average size of each property is little more than a hectare. Such an intimate picture of where this fine wine comes from speaks volumes about its quality and history, its roots immersed in a truly authentic Italian dynasty.So, how did this sparkling sensation come to reach our neck of the woods? For an answer to that question, you’d need to talk to John Graves, Director of Sales at Bibendum Wines in London, who is something of an expert on the subject. As the middle men between Bisol and W&H, Bibendum play a vital role in ensuring that only the finest quality wines are served to our customers.
“We are the UK’s largest independently owned wine company,” explains John. “We import wines from all around the world and supply them to our customer base of great operators in the hotel, pub, restaurant and catering business.”
Indeed, their unique history is as charming as that of Jeio or even our own. Starting out in London in 1982, Bibendum was born when a group of friends started selling a mixture of classed growths and unusual bottles to private clients, out of an old tyre warehouse in Primrose Hill.
Much like our own company and that of our friends in Italy, Bibendum have held onto their roots over the years, as John makes clear:
T he wine’s journey from the vineyard to the bar is
a fascinating one. The production process starts
by harvesting the Glera grape between the middle of
September and the middle of October. Bisol use four
different types of primary fermentation.
The first takes place in steel vats with weekly racking
and ends on average within 20 days. The second follows
on in barriques (barrels) with 15-day racking, as well
as lees (deposits of dead or residual yeast) stirring every
seven days to keep the yeast in suspension. The third
type happens in steel tanks without racking, but with
continuous tank agitation.
Finally, the fourth occurs in steel tanks with frequent
racking every three days and gradual temperature
reduction. This work takes 10 days to complete and
involves the entire Bisol family, together with a team of
trusted technicians.
At the end of this essential stage, the sparkling
wine bases are ready. From there, the ‘Charmat
Method’ is used, which means placing the base
THE PROSECCO JOURnEy
ELISEO DESIDERIO BISOL Founding father of Bisol
DESIDERIO BISOL Known by the nickname “Jeio”
Son of Eliseo Bisol
Spring / Summer 2013 - 63
t
W i n e J o u r n e y s
W&H_1_Mar13_Wine Journeys*.indd 5 08/04/2013 19:54
In EnglIsh, ProsEcco lItErally mEans ‘dry sParklIng whItE wInE’
a fundamEntal dIffErEncE bEtwEEn ProsEcco and chamPagnE (both PoPular sParklIng wInEs, albEIt from Italy and francE rEsPEctIvEly) Is thE fErmEntatIon ProcEss. whIlE chamPagnE usEs thE tradItIonal ‘chamPEnoIsE’ mEthod, whIch sEEs fErmEntatIon takIng PlacE In thE bottlE wIth an InjEctIon of yEast, ProsEcco aPPlIEs thE morE modErn ‘charmat’ mEthod, whErE fErmEntatIon occurs In largE staInlEss stEEl vats, PrIor to bEIng bottlEd
“The same friends who started the company are still here, only they’ve been joined by 250 other likeminded people, forming the most dynamic, groundbreaking, quality driven and, most importantly, friendly wine company in the country.”
Seven years ago, Bibendum started importing Jeio into the UK market to huge success and it is now one of their star wines. “Prosecco was a bit of a well kept secret in those days and we wanted the best producer available to launch in the UK,” remembers John. Naturally, Bisol more than fit the bill, as their passionate, friendly and trustworthy family mirrored that of Bibendum themselves, appealing immensely.
The relationship that has blossomed since has been one built entirely on trust. “Just as we rely on Bisol to make a great wine, we are responsible for making it as widely available and readily accessible to UK consumers as possible,” John explains.
As such, in a bid to get their suppliers more directly involved with their UK trade, Bibendum arranged a memorable trip to Bisol for some of our own management and employees, including Brian Whiting, the big cheese himself. Touring the vineyards, sampling the wines and taking in the breathtaking scenery along the way, Brian was swept up by the beauty of Bisol and their captivating wine country.
“We often take Brian’s team out to visit producers and one of the most memorable was a trip to Bisol, where we were royally entertained by their guy, Roberto, who was coincidentally living in Paddock Wood at the time!” says John fondly.
Back home, Brian’s relationship with Bibendum goes back a long way, as John points out: “I knew Brian when he ran the Hare in Langton Green in the late 90’s and I was selling him wines from Oddbins. When
64 - Spring / Summer 2013
W&H_1_Mar13_Wine Journeys*.indd 6 08/04/2013 19:54
sparkling wine into great pressurised tanks with
thermo-conditioning water jackets.
Natural yeasts, needed to ferment the sugars,
are selected and added to the base sparkling
wine. The second fermentation takes place at a
temperature of 12°C, converting the sugar into
alcohol and carbon dioxide. This secondary
process usually lasts for about 30 days.
Fermentation is carried out in a sealed steel tank,
allowing the carbon dioxide that develops naturally
during fermentation to remain combined with
the mass of wine, thereby initiating the sparkling
process. The product is then fi ltered one last time
and, after a cold standing period of 10 days (at
minus 2°C), it is ready to be bottled.
Prosecco needs to be fresh and requires no ageing,
so the bottles are shipped immediately by Bibendum
Wines, Bisol’s agents in the UK. Bibendum then
distribute to our various pubs in Kent and Sussex,
where the wine is fi nally enjoyed by our customers.
THE PROSECCO JOURNEY
JEIO PRESECCO
UNLIKE MANY WINES, PROSECCO DOESN’T GET BETTER WITH AGE. ON THE CONTRARY, DUE TO ITS FERMENTATION PROCESS, IT DOESN’T REQUIRE ANY AGING AT ALL AND WILL TASTE BETTER THE SOONER YOU DRINK IT!
“This is a truly wonderful accompaniment to our
delicious chicken liver parfait starter, which is a regular on
Whiting & Hammond menus. The crispness of the Prosecco goes
very well with the smoothness of the parfait and cuts through the richness of the dish. As an
alternative, the Jeio also goes well with any fi sh dish, so why not
spoil yourself when next ordering the fi sh cakes and make it
a true occasion?”
Brian Whiting
I moved to Bibendum, Brian’s custom came with me and we have been supplying them wines ever since.”
As for the wine itself, it has taken to our menu like a duck to water. Lighter and softer than Champagne, Jeio contains less gas, making it a fabulous aperitif that is an ideal starter for any meal, particularly antipasti dishes (one example of Bibendum’s trips overseas saw Brian and his team sampling the wine with prosciutto, a reportedly stunning accompaniment). One glass is never enough, however, as it also goes delightfully well with light desserts, rounding off your meal just as effectively as it started it.
It is this drinkability and versatility that so widely appeals to our customers when selecting a bottle of Jeio Prosecco, as John knows only too well: “Equally at home in the garden in summer, at a wedding, with a meal, or, as the locals like it, as a quick glass on their way home from work, this wonderful wine also has a low acidity, making it extremely quaffable as well as delicious.”
As any connoisseur will tell you, a quality wine can offer a new surprise with each bottle opened, as well as benefi tting when teamed with particular foods and fl avours. This can be
somewhat disconcerting for many uneducated drinkers, whose biggest barrier to enjoying great wine when they go out is a lack of confi dence in what they are ordering. It would seem, however, that Bibendum have got it covered.
“We can’t educate the whole of the general public, but we can educate our customers to help people choose what they drink,” says John. “We have fi ve full time people in Bibendum whose job it is simply to train barmen, waiting staff and managers on how to advise and help their customers. We also have a design team of six to produce wine lists that actually inform and help the customer when making their choice; in essence, demystifying wine.”
While this remains a hugely benefi cial service, however, it is not nearly as essential for lovers of Jeio. As a far more adjustable tantaliser for the taste buds, this is a wine that has adopted a number of attributes from its own family’s legacy; that of consistency, longevity and sustainability. With every sip enjoyed, our customers are able to capture a small taste of those sun-kissed hillsides in the heart of rural Italy and appreciate that, after the best part of fi ve centuries, it is still being produced with the same care, passion and commitment of one remarkable family. Here’s to Bisol.
SPRING / SUMMER 2013 - 65
Desiderio Bisol
W&H_1_Mar13_Wine Journeys*.indd 7 08/04/2013 19:55
Tell us abouT your background?
I started as a sous chef with Whiting
& Hammond in 2005 at the Chaser
Inn, where I worked with Peter
Laidlow, the Head Chef at the time.
Along with Peter and Steve Ednie,
who was also a sous chef (he is
currently the head chef at the Old
Dunnings Mill), I was responsible
for maintaining the consistently
high quality of food that the Chaser
had become famous for, along with
the development and day to day
running of the kitchen. I left Whiting
& Hammond to pursue other
adventures for a short period of time,
before returning to the company to
take over as Head Chef at the Little
Brown Jug in December 2007.
WhaT’s your day-To-day role?It is my job to take the ethos of
Whiting & Hammond and ensure
that this is delivered across the
company. As an ambassador
for the brand, I ensure that we
produce high quality British and
European home cooked food,
developing all areas of menu
production across the sites and
maximising sales and profit
margins. Another key task is the
expansion of the kitchen teams
across all of our venues, including
developing our future head chefs
from within. To that end, I manage
our apprentice programme, which
has been set up to ensure that we
have a future flow of talent coming
through the ranks.
Additionally, my role includes
building and influencing
relationships with suppliers and
making recommendations for
economies of scale. In order to
maintain effective relationships with
our head chefs, I spend at least
one day per month at each site in
a ‘hands on capacity’, supporting
the teams at the special events
we hold, such as the beer and
food festivals. As a means of
maintaining, developing and
promoting our quality standards,
I oversee health and safety,
hygiene, financial reporting and
stock take reporting.
hoW much influence do you have over The menus?Ultimately, we want our head chefs
to be responsible for their menus.
We employ talented chefs with
passion and ambition and they
don’t want me writing their menu
for them – that’s not how we ever
want it to be. However, as the
company grows, it’s important to
have somebody there to support the
kitchen teams across the company,
which is where I come in. I regularly
get around all of the sites, which
helps me to keep in touch with our
offers and keep an eye that the
content and quality of our menus is
where we want them to be. I love
to sit down with our chefs to brain
storm; it’s a great way of coming
up with new dishes. As I am a link
between all of the sites and am in
constant touch with the chefs, I am
able to take new ideas and best
practice around the sites, which
helps us to evolve our menus.
WhaT do you Think seTs your menu aparT from oThers?Our menu is printed daily, which
means that we are able to keep
things fresh and interesting. It
also allows us to showcase the
best local and seasonal produce
available to us. We love the Great
British classics, so you will always
find a pie on our menus and other
favourites such as bangers and
mash or fish and chips, along with
a whole range of mouth-watering
dishes for a wide variety of palates.
WhaT’s The mosT popular dish?It would have to be the braised
shoulder of Highfield Farm lamb.
Many people have seen and
enjoyed this particular dish in our
pubs. It is topped with a mustard
and herb crust, served with
creamy Dauphinoise potatoes,
rich red wine and redcurrant
sauce, plus fresh seasonal
vegetables; it’s a clear winner
with our customers. I believe it
will stand the test of time as our
most popular dish – it’s a big,
tender piece of juicy, local lamb
served with an equally enjoyable
selection of vegetables and
creamy Dauphinoise potatoes.
What is there not to like?
Meet the teaMWith almost a decade at Whiting & hammond under his belt, executive head chef James moyle-rosser certainly knoWs a thing or tWo about What makes our business tick. We caught up With him to have a chat about all things gastro
James Moyle-Rosser Whiting & Hammond
Group Executive Head Chef
Spring / Summer 2013 - 67
W&H_1_Mar13_Chef Team Member*.indd 3 08/04/2013 19:56
Homecomforts
If you’ve enjoyed any of the fantastIc dIshes we serve at our restaurants, then why not wow your frIends and famIly by gIvIng It a go yourself? we sIt down
wIth our group executIve head chef, james moyle-rosser, to gIve you a crash course In how to cook lIke a whItIng & hammond chef In the comfort of your own kItchen
Photographs by Phil Glover
W&H_1_Mar13_Home Recipies 2.indd 2 08/04/2013 19:57
500g smoked haddock250g fresh haddock4 pints milkDouble cream6 duck eggs4 hen eggsPlain flourBread crumbs1 lemon (zest/juice) Flat leaf parsley1 onion 2 bay leaves3 cloves1 tbsp white truffle oil3 tbsp mayonnaise1 bunch asparagus(recommend Groombridge asparagus) Extra virgin olive oilSea salt
Preparation Time: 30 mins
Cooking Time: 2–3 hrs
Serves 6
For the smoked haddock mousse Peel one onion, keeping the root intact and cut in half. With one half, push the clove through the bay leaf and into the onion. Once done, drop your ‘studded onion’ into a thick bottom pan and cover with milk. Place your pan of milk onto a medium heat and gently bring to a simmer. When the milk is simmering, place 250g of smoked haddock in the pan and poach gently for 10 to 15 minutes. When cooked, take out of the milk and leave to one side to cool.
While you wait for the haddock to cool, place 250g each of smoked and fresh haddock into a food processor and blitz until it has a smooth
One of my favourite picnic foods has to be a good Scotch egg. It’s fitting that it was born as a travel snack from a posh grocers because, to this day, you’re most likely to encounter one in a motorway service station. This recipe will make that a thing of the past and have you creating your own in no time. These are great in a picnic hamper and equally as a starter, which will be sure to impress your guests.
Ingredients
consistency. Add two egg whites, blitz for 10 seconds and then add 250ml of double cream and blitz until thoroughly mixed in with the haddock. Remove and place into a mixing bowl, then add half the juice of one lemon and a good pinch of freshly chopped parsley and mix all together. Now the smoked haddock has cooled, flake it up and add to the haddock mousse mix.
To cook the duck eggs Bring a pan of water up to the boil, add a pinch of salt, place the duck eggs into the water and cook for five minutes. Run under cold water and wait to cool. Once the egg is cool, crack the side of the egg and start to peel back the shell under running cold water.
Assemble the Scotch eggLay out 30cm of cling film onto a clean work surface. Roll some of the mousse into a circular shape about 4in in diameter and about 0.5cm thick over the cling film, then place the egg into the middle of the mousse and fold the cling film over the top of it, fully coating the egg with the mousse. Roll tightly and place in the fridge for two hours, leaving it time to set.
While you’re waiting for your egg to set, place ½ a cup of plain seasoned flour into a bowl, whisk two eggs and a splash of milk into a second bowl and one cup of bread crumbs in a third bowl.
After two hours, the egg should be a little firmer to touch. Carefully unwrap the egg from the cling film and place into the seasoned flour. Fully coat the egg and pat off any excess flour, then submerge into the egg mix, followed by the bread crumbs.
Heat a pan of rapeseed oil to 180°C; deep fry your egg until a light golden brown colour and place into a preheated oven at 180°C for 10 to 15 minutes.
Cooking the asparagus Snap the ends of the asparagus and place onto a hot griddle with olive oil, sea salt and ½ the zest of one lemon. Turn after three minutes and cook for a further three minutes.
White truffle mayonnaise Whisk together three tablespoons of mayonnaise and one tablespoon of truffle oil. Season with salt and pepper.
W&H at Home - recipes
Smoked haddock Scotch duck egg
directionS
Spring / Summer 2013 - 69
W&H_1_Mar13_Home Recipies 2.indd 3 08/04/2013 19:58
‘Beef Bourguignon is one of my favourite dishes to see on our menus across the group and one I’ll regularly order. The heartiest of French casseroles involves cooking beef slowly with wine, herbs and bacon. Using
good quality beef shin and a full bodied wine is the secret to getting this dish right, which I like to serve with a creamy, buttery mash. The dish should be rich and packed full of flavour, making it a great winter warmer’
W&H_1_Mar13_Home Recipies 2.indd 4 08/04/2013 19:58
Ingredients1 kg diced beef shin200g baby onions200g bacon lardons200g chestnut mushrooms30g garlic10g thyme1 bay leafParsley40g tomato puree400ml burgundy wine2 pint beef stockSalt and pepper50g plain all purpose flourRapeseed oil
In a large mixing bowl, coat the beef with salt, pepper and flour so that the beef is lightly coated all over.
Heat a thick bottom pan on the stove top. Once the pan is hot, cover the base of the pan with a small amount of rapeseed oil and seal off the beef until golden brown.
Once the beef is sealed, remove from the pan into a bowl. Ensure you leave any oil and juices from the beef in the pan.
Place the pan back on the stove top and add the peeled baby onions and chestnut mushrooms to the oil and juices. Cook these on a fairly high heat – hot enough to get a golden brown colour on your onions and
mushrooms. Deglaze your pan with red wine, add the garlic, thyme and bay leaf and reduce by half.
Turn the heat down to a gentle simmer and carefully add your beef back to the pot. Add the tomato puree and slowly pour in your beef stock, bit by bit.
Now that all the beef stock is in the pot, bring it up to just a gentle simmer and place in the oven for three to four hours.
While your beef is cooking, fry your bacon; once crispy, leave to one side and add to the pot when the beef is cooked.
Once the beef is tender, garnish with chopped parsley and serve.
Preparation Time: 30 mins
Cooking Time: 2–3 hrs
Serves 6
W&H at Home - recipes
Beef Bourguignon
Directions
Spring / Summer 2013 - 71
W&H_1_Mar13_Home Recipies 2.indd 5 08/04/2013 19:59
out & about
EastbournEHome to tHe Farm @ Friday StreetFrom windy walks on Beachy Head to the world-renowned Airbourne show, there
is always plenty to keep you entertained in Eastbourne. Park runs and street markets are
weekly highlights throughout the summer months, plus there are a number of unique events. May’s Magnificent Motors is the
biggest free motoring showcase on the South Coast, with over 500 vintage and classic cars, motorbikes, buses and steam engines from
over a century of motoring on display. Go back in time in June for the Medieval Tournament
at Arundel Castle and Gardens, where combat re-enactments, archery displays and falconry talks are just a few of the bygone wonders to behold. You can also get active in July
with the South Downs Way Off Road Bike Ride at Western Lawns, where breathtaking
views of the rolling, scenic hills accompany an exhilarating journey on two wheels.
Out & AbOutFrom breathtaking SuSSex landScapeS to charming kentiSh villageS, we have
handpicked Some oF the FineSt locationS to Set out our wareS, where there iS alwayS plenty to See and do. with that in mind, we take a look at Some oF the beSt eventS and
attractionS For you to enjoy in the Surrounding areaS. juSt don’t Forget to pop into one oF our award winning pubS For a drink along the way
72 - Spring / Summer 2013
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W&H_1_Mar13_Out & About.indd 2 08/04/2013 20:04
out & about
Shipbourne, SevenoakS and
Tonbridge Home to tHe CHaser Inn
The undulating scenery and renowned Farmers’ Markets in the sleepy village of Shipbourne are just a couple of the
many reasons to pay a visit. The rolling landscape and thick woodland are tucked
away between the towns of Tonbridge and Sevenoaks, which offer many modern
amenities and historic treasures. Get swept up by Tonbridge Taster Day in June, when you can enjoy Dragon Boat Racing and a
series of other activities against the ancient and fascinating backdrop of Tonbridge
Castle. In Sevenoaks, you can treat yourself to an assortment of plays, gigs and comedy
evenings at the Stag Theatre, or wander around the gorgeous National Trust gem of Knole. Complete with a medieval deer park and 17th century country house, visitors can also marvel at the story of a former resident,
Vita Sackville-West, in a fascinating new exhibition in May. For our rambling readers, meanwhile, don’t miss out on a great walk from the Chaser to Ightham mote, another
treasure from the National Trust.
ChiddingSTone CauSeway, hever and penShurST Home to tHe LIttLe Brown Jug
The village of Chiddingstone Causeway can be found in the rural Kentish
countryside on the outskirts of Tonbridge. To get you started, the larger village
of Chiddingstone nearby lays claim to one of the finest historic monuments in the South East. Indeed, Chiddingstone
Castle has a host of events and activities to enjoy, including the annual ‘Best of
West Kent’ Veteran Car Club Run in July, sporting some of the most stunning
vintage motors around. Furthermore, Penshurst Place is less than two miles away and has equally beautiful grounds and some show stopping events, such as The Weald of Kent Craft Show in May, a particularly noteworthy highlight
for visitors from around the county. Finally, get your pruning gloves on for Rose Week at Hever Castle in June, where you will be treated to ‘rose surgery’ sessions from their Head
Gardener, tours of the elegant grounds and traditional cream teas to wile away
the afternoons.
Spring / Summer 2013 - 73
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MARCH 2013 - 00
OUT & ABOUT
MAYSummer might still be just around the corner, but we’re already in full swing with our acclaimed annual beer festivals. This month, you can celebrate the return of British sunshine with friends, family and a nice refreshing pint at the Little Brown Jug on the 10th, as well as the Cricketers Inn on the 17th to 19th. Featuring a host of beers and ciders, live music, activities for the kids and a barbecue to get you in the holiday mood, there is simply no better way to kick-start your summer. From the 12th, British Sandwich Week commences at all of our venues, so make sure you pop down to your local for a light bite at lunchtime.
On the 18th and 19th, the Mark Cross Inn will be representing us at The Pantiles Food and Drink Festival in Tunbridge Wells, where you can get your hands on some of our chefs’ fi nest fancies to take home with you, from chutneys and cheeses to sausage rolls and Scotch eggs. For the veggies among you, British Tomato Week at the Farm @ Friday Street and National Vegetarian Week at all of our pubs begin on the 21st, not to mention Asparagus Month at Stanmer House. At the opposite end of the spectrum, our more carnivorous customers can sink their teeth into National Barbecue Week, which sees the month out at Stanmer House, the Farm @ Friday Street, the Chaser Inn and the Old Dunnings Mill from the 28th.
JUNENow that the factor 40 sun cream has been adequately applied,
why not start your summer in sophisticated style with English Wine Week at Stanmer House from the 2nd, where you
can sample some of the fi nest wines our nation has to offer, set against the backdrop of a Grade I listed mansion. With the sun
shining and the shorts and fl ip-fl ops well and truly back in style, you are also cordially invited to two additional beer festivals at
the Old Dunnings Mill on the 7th to 9th and the Farm @ Friday Street on the 21st to 23rd. While you’re at
it, don’t forget to treat your old man to a slap-up meal and a pint of his favourite tipple at any one of our pubs on Father’s Day,
which falls on the 16th. Plus, what with it being summer and all, what better place to enjoy National Picnic Week
than the luscious grounds of Stanmer House from the 17th?
JULYContinuing our fabulous beer
festivals into the height of summer, make sure you pay a visit to Stanmer House from the 5th to 7th and the Mark Cross Inn from the 19th to 21st for even more fun in the sun. For all you
foodies out there, you won’t want to miss the Glynde Food Festival at Stanmer
House and the Farm @ Friday Street on the 13th and 14th, which features a cooking
school, wine tastings and more delicious food and drink than you can shake a knife and fork at.
SPRING / SUMMER 2013 - 75
QUESTION TIMEFor your chance to win a three course meal for four, including two bottles of house wine, simply
answer three questions about our company. Head to page 95 to fi nd out more
W&H_1_Mar13_Out & About.indd 5 08/04/2013 20:05
out & about
East GrinstEad Home to tHe old dunnings mill
Take a trip to East Grinstead and immerse yourself in its rich and fascinating history. Dating back 800 years, the high street has a number of historic half-timbered buildings and open hall houses, many of which belong to the 15th and 16th centuries. Standen, the National
Trust’s flagship Arts and Crafts country house, can be found on the same quiet Sussex lane as the Old Dunnings Mill and offers some fantastic walks through acres of gardens, which are
open throughout the summer and come complete with captivating views over the Medway Valley. Also ideal for country lovers is Deers Leap Bikes, where you can hire bikes and take off through the 240-acre site that overlooks the Weirwood Reservoir. For history buffs and
railway enthusiasts, the Bluebell Railway is a must-see, boasting the biggest and most historic collection of locomotives in the UK outside the National Railway Museum.
MayfiEld, ticEhurst and tunbridGE WElls
Home to tHe mark Cross innConveniently located on the doorstep of a number of enchanting Sussex villages and the nearby town of Tunbridge Wells in Kent, The Mark Cross offers plenty to look forward to throughout the summer. Kicking off the proceedings in Mayfield is the village’s Fringe Festival in May, celebrating a variety of poetry, visual art, music and performance. In June, Pashley Manor in Ticehurst will be
putting on a Rose Weekend and a Kitchen Garden weekend, showcasing over 90 different varieties of roses and offering practical advice from gardening experts for the village’s more green fingered residents and visitors. Plus, there’s no better way to round off the summer in Tunbridge Wells than with Local & Live Festival in August. Spanning the Bank Holiday weekend and featuring the finest
local musical acts around, this is truly the town’s annual highlight.
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W&H_1_Mar13_Out & About.indd 6 08/04/2013 20:06
out & about
MeophaM, Gravesend and Greenhithe Home to tHe CriCketers inn
Start your summer in the attractive Kentish village of Meopham with a trip to the Meopham Valley Vineyard. Spanning two hectares of the beautiful North Downs, this
wonderful winery grows a substantial range of grapes, producing English white, rosé and sparkling wines for you to sample. Nearby in Gravesend, you can take to the water in June
at the Town Regatta, which will be held at the Gordon Promenade and is celebrating its 167th recorded year in the town. Meanwhile, the Bluewater Shopping Centre in Greenhithe is conveniently situated less than 10 miles away. As one of the largest and most innovative
retail and leisure destinations in the country, you can shop ‘til you drop in any one of the leading high street outlets on offer, while also making a day of it by enjoying an extensive
choice of cinemas, restaurants and leisure facilities.
BriGhtonHome to stanmer House
The seaside city of Brighton is renowned for its buzzing cultural scene, cobbled shopping lanes and iconic pier. As such, there is a wealth of activities and events that celebrate the city’s
vibrant and dynamic landscape. Food lovers will be drawn to Foodies Festival in May, the UK’s largest celebration of food and drink, while People’s Day in June is an annual free festival,
featuring an exciting range of music, dance, sport and food from all around the world. In July, adrenaline junkies will feel right at home with Paddle Round the Pier, the world’s biggest free beach and water sports festival. In addition to these exciting events, you can also soak up the city’s history and heritage at the Royal Pavilion and Preston Manor. Whatever your interests,
Brighton is one of the UK’s most exciting and interesting cities that is not to be missed.
Spring / Summer 2013 - 77
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78 - SPRING / SUMMER 2013
YOUR REVIEWS
WHEN IT COMES TO RECOMMENDATIONS OF GREAT PLACES TO EAT, THERE’S NOTHING QUITE LIKE THE OPINION OF SOMEONE WHO HAS ACTUALLY SAT DOWN AND TUCKED INTO A MEAL THEMSELVES. THEY SAY EVERYONE’S A CRITIC; EVIDENTLY, THE SATISFIED PATRONS OF WHITING & HAMMOND ARE NO EXCEPTION.
HERE’S WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS...
YOUR FEEDBACK
“The food was among the best we’ve had anywhere...
absolutely delicious. Thoroughly recommended!!!”
(Jen and Wavey Davey, 15th February 2013)
The Chaser Inn, Trip Advisor
“The staff were very welcoming and I had pre-booked with
a handful of unique requests, which they were happy to
accommodate and had everything ready upon our arrival”
(alllondonuk, 23rd January 2013)
The Little Brown Jug, Trip Advisor
“This large pub has fantastic views over Sussex from the
garden. I eat there often and it is always a lovely experience. Others
should follow their example” (CrowboroughJohn, 12th January 2013)
The Mark Cross Inn, Trip Advisor
“This is certainly a hidden treasure of Brighton. I will
defi nitely be returning to sample what looks like a fantastic
afternoon tea with my fi ancée” (The-Critics-choice,
14th February 2013)
Stanmer House, Trip Advisor
“Do yourself a favour. Go and have an AMAZING MEAL in a
GREAT restaurant!!! LOVE IT LOVE IT LOVE IT!!!
We’ll be back!!! Many times!!!” (jaysum025, 3rd February 2013)
The Farm @ Friday Street, Trip Advisor
“Great service, great food and excellent location.
I will certainly be telling more people about this place and look forward to dining here again”
(Candy B, 16th February 2013)
Stanmer House, Trip Advisor
“The quality of the produce is superb. I only eat organic at home and choose restaurants for quality fi rst. I will certainly be returning and I live 30 miles away! If I had a restaurant, it would be like this
– and I’ve eaten all over the world” (tazxy, 8th January 2013)
The Old Dunnings Mill, Trip Advisor
“I’ve now enjoyed this great pub, its food and service on 3
occasions. Well worth a visit with a menu to suit all palates and budgets,
a relaxed atmosphere and what I consider excellent value for money!”
(AndyHReading, 8th February 2013)
The Cricketers Inn, Trip Advisor
“The Inn is outstanding value with good locally sourced fresh produce. The menu never disappoints – their veg is cooked to perfection and fresh, their
meat is always very tender, the seafood is good and fresh and their desserts are homemade. Highly recommended”
(Libsquib, 27th January 2013)
The Chaser Inn, Top Table
W&H_1_Mar13_Your Reviews.indd 2 08/04/2013 20:22
Spring / Summer 2013 - 79
Your reviews
“Tasty food, well presented, friendly staff – had a lovely
Valentines evening. The lamb valentines were exceptional, service
was not hurried and the staff were attentive but not overly so”
(Bighands, 14th February 2013)
The Old Dunnings Mill, Top Table
“This pub has it all – location, garden, ambience, welcome, great food, friendly and efficient staff and super value for money. This is one in a million and I cannot
recommend it highly enough” (agamemnon, 14th February 2013)
The Little Brown Jug, Top Table
“A fabulous meal, superb and attentive service, they couldn’t do enough for us. The food was great
and came in huge portions, making excellent value for money and a memorable 80th birthday meal”
(Ivory, 12th February 2013)
The Cricketers Inn, Top Table
“Second visit and once again very nice meal,
good portions, good service, lovely surroundings, can’t wait for summer to see outside. Definitely my favourite
restaurant!” (Outandabouters, 13th January 2013)
The Mark Cross Inn, Top Table
“Lovely walk in Knole Park followed by lunch
@thechaserinn lovely!” (Lucy Saxton @Lucy_Sax,
17th February 2013)
The Chaser Inn, Twitter
“As normal, the standards of presentation of the premises were
exceptionally high, the staff were friendly and helpful and the food was excellent.
This is one of the best restaurants in Eastbourne for those special occasions as
well as every day eating out” (Paul, 14th February 2013)
The Farm @ Friday Street, Top Table
“@farmfridayst another great meal here again......
everyone eat here it’s an awesome place!!! #PutAForkInMeIAmDone #stuffed” (Lee Jenkins @jenko79,
24th February 2013)
The Farm @ Friday Street, Twitter
“Yummy food and fantastic company for my Birthday roast @LittleBrownJug1 today :)”
(Kay Nash, @Nasher87, 17th February 2013)
The Little Brown Jug, Twitter
“Just had amazing lunch @TheMarkCross such a nice relaxing pub.
Definitely go again!” (Amy @Captainedspeaks,
29th December 2012)
The Mark Cross Inn, Twitter
“Lovely lunch @stanmerhouse today ...... Well worth the drive
#massivemenu #greatfood #decentwaitress”
(simon boyd @5imon8oyd, 27th January 2013)
Stanmer House, Twitter
“Fab, great customer service @dunningsmill providing
free wifi to keep their customers happy. Take heed larger operators!”
(Food Safety Guru @foodsafetyguru1,
1st November 2012)
The Old Dunnings Mill, Twitter
“Cracking meal @Cricketers_Inn tonight
with my family down from Hull with #chickenfetaspinach &
#venison both great” (Jon Pickering @JonPickering,
23rd February 2013)
The Cricketers Inn, Twitter
Big thanks to all our wonderful customers for such
encouraging comments
W&H_1_Mar13_Your Reviews.indd 3 08/04/2013 20:23
Let them eat cakeSome turn to therapy in timeS of need. otherS phone their
friendS. But for queen of the kitchen, deLia Smith, there’S onLy one proven way to Lift the BLueS – cake. here She giveS uS one of
her favourite recipeS to kick Start your own Baking
A hefty wedge of cake may not chase your
woes away, but football fan Delia reckons the
cheap and satisfying process of baking a cake
is a great mood lifter. With this in mind, she has
brought out a special edition of Delia’s Cakes to
mark the 35th anniversary of the release of her
Book Of Cakes.
Delia’s Cakes includes some trusty favourites
like old-fashioned cherry cake and coffee and
walnut cake, as well as some new recipes,
90% of which can now be made using gluten-
free alternatives.
“The whole affair from start to finish is about
supreme unadulterated pleasure,” writes Delia
of baking. “Or as someone once said, when
you offer homemade cake to anyone, it never
fails to put a smile on their face.
“Actually setting about making a cake,
allowing your creative powers to come into
play, knowing all those smiles that await you,
has a kind of hidden social agenda - it’s cheaper
than therapy and much more pleasurable.”
In these tough times, Delia believes that,
rather than reaching for shop-bought sweets,
it’s more important than ever to put on our
pinnies, crack out our cake tins and begin
baking.
“If I might put a positive spin on our current
climate of austerity, what homemade cakes
have got going for them is that they provide
you with something really luxurious at very
little cost,” she writes.
So, with Delia’s encouragement ringing in
your ears, it’s time to tackle one of these tasty
treats and we’ve chosen the double lemon
drizzle cake, which is an old classic.
80 - Spring / Summer 2013
Cookbook - reviews
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W&H_1_Mar13_CookbookReview*.indd 2 08/04/2013 20:08
For the syrup
Juice of 3 large lemons
Grated zest of 1 large lemon
50g golden icing sugar, sifted
100g golden granulated sugar
to Finish
1tbsp golden granulated sugar,
mixed with 1tsp poppy seeds
pre-heat the oven to 170°C,
gas mark 3.
Start off by sifting the flour and baking
powder into a roomy mixing bowl,
holding the sieve quite high to give the
flour a good airing as it goes down.
Then add the butter, sugar, eggs,
lemon zest and juice and finally the
poppy seeds. Now, using an electric
hand whisk, mix to a smooth, creamy
consistency for about one minute.
Spoon the mixture into the tin, levelling
it with the back of the spoon and bake
near the centre of the oven for 40
minutes or until the centre feels springy.
When the cake is ready, remove
the tin from the oven to a board,
then straight away mix together
the syrup ingredients. Next, stab
the cake all over with a skewer and
spoon the syrup evenly over the
hot cake, then finally sprinkle with
the sugar and poppy seed mixture.
After that the cake needs to cool in
its tin before it can be removed and
stored in an airtight container.
note
This is equally good made without
the poppy seeds if you prefer.
Delia’s Cakes is published by
Hodder & Stoughton, priced
£25. Available now. To watch
demonstrations from Delia’s Cakes, go to the Delia Online
Cookery School at
www.deliaonline.com
ingredients
175g self-raising flour
1tsp baking powder
175g spreadable butter
175g golden caster sugar
3 large eggs
Grated zest of 3 large
lemons
Juice of 1 large lemon
40g poppy seeds
Double lemon Drizzle cake with poppy seeDs
Spring / Summer 2013 - 81
Cookbook - reviews
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W&H_1_Mar13_CookbookReview*.indd 3 08/04/2013 20:08
Food - Favourite Dish
Finding the right blendWith the ever-increasing popularity of high street coffee houses, expectations have risen
significantly When it comes to the quality of coffee that patrons look for Wherever they go. to meet that demand, We teamed up With a number of different coffee suppliers, including
douWe egberts professional, to give our pubs some continental flavour
There’s nothing quite like rounding
off a delicious meal at your
favourite restaurant with a rich and
warming cup of coffee. Indeed,
for customers who are after a pick-me-up
following a truly indulgent evening, it’s just
what the doctor ordered.
In our increasingly competitive industry, pubs
are looking to maximise their repertoire in order
to provide customers with affordable, high quality
caffeine kicks (or a caffeine-free alternative
with just as much flavour). As the popularity of
espresso-based drinks grows significantly, the
challenge for publicans is to consistently serve
cracking coffee, quickly and efficiently and
sometimes without the help of a trained barista.
Enter Douwe Egberts Professional, one
of the world’s leading coffee roasters who,
along with local beverage experts and
distributor Adrian Mecklenburgh Drinks, have
been helping us deliver truly exceptional
coffee. Douwe Egberts has long been a name
synonymous with the crème de la crème
of caffeinated concoctions and, since the
brand’s creation back in 1753, it has become
one of the largest and best-selling blends in
Europe’s foodservice sector.
Utilising its 260 years of expertise, Douwe
Egberts continue to build on their heritage
and the quality craftsmanship that goes into
producing each one of their coffee blends,
while placing a strong emphasis on keeping
up with changing consumer demands. The
brand signifies ‘quality’ to consumers and
every piece of innovation is designed to deliver
consistently great coffee, day in, day out.
Take their exceptional range of espresso
beans; a result of more than two centuries
of expertise from past and present Master
Roasters. Their finest Arabica and Robusta
beans are carefully selected, precision
blended and roasted in a slow fire to produce
a distinct range of high-quality espresso.
From their rich yet perfectly balanced Intense
Roast delivering smooth, full bodied and well-
balanced flavours, to their intense and powerful
Extra Dark Roast, which offers a passionate
aroma of roasted almonds and fragrant spice,
they have added no end of flavoursome
potential to our menus across the board.
“We are hugely passionate about
producing quality coffee and are dedicated
to helping establishments like Whiting
& Hammond keep up with changing
consumer expectations,” says Marketing
Director, Paul Freeman. “The developing
coffee culture in the UK has challenged the
wider hospitality industry to evolve. Public
expectations have also been raised through
this and consumers’ knowledge of coffee
has grown to match its popularity.”
Paul continues: “Whether it’s espresso,
ground coffee or instant, we believe that
consumers should be enjoying consistently
great coffee every time. By staying true to
this, we’ve maintained Douwe Egberts as
a benchmark of quality that consumers and
operators can rely on and trust.”
With that, Douwe Egberts Professional and
Adrian Mecklenburgh continue to ensure that
we at Whiting & Hammond have the right
tools, brands and products in place to deliver
fantastic coffee all the way until last orders.
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W&H_1_Mar13_Coffee.indd 3 08/04/2013 20:10
ale tale
Surf, sand and sea is generally what comes
to mind when people think of Cornwall.
The nation’s favourite destination for
home turf holidays has become the most iconic
hotspot for hitting the waves and experiencing
the best in laid back beach culture. As it turns
out, it’s also the home of one of the most
popular cask ales in the country.
Founded in 1994 in Rock, North Cornwall,
Sharp’s Brewery has since achieved
phenomenal success, becoming the largest
brewer of cask beer in the South West with
their most highly regarded tipple, Doom Bar,
now one of the UK’s top three cask beer brands.
Combining all the best practices from
Britain’s rich brewing heritage with modern
high spec equipment and industry leading
environmental customs, their passion is
producing great tasting beers of exceptional
quality in a sustainable manner.
The brewery’s location on the North Cornish
coast has heavily influenced its support
of mostly coastal sporting activities such
as rowing, sailing, surfing and open water
swimming. Like W&H, Sharp’s continue to
support their local rugby team (Wadebridge
Camels RFC) and football club (St Minver FC)
along with a wide variety of charities such as the
Cornwall Air Ambulance, the RNLI, the Marine
Conservation Society, Marie Curie Nurses in
Cornwall and ShelterBox.
In February 2011, Sharp’s were acquired
by Molson Coors, a £6million investment that
increased the brewery’s capacity, allowing them
to expand their team and brew a wider variety of
brands. They’ve lost none of their independent
spirit, though; initial industry fears that Doom
Bar would grow exponentially to the detriment
of the brand name have proven unfounded and
the Cornish brewers have continued to do what
they have done best for all these years.
As for the beer itself, not many people know
While the use of local produce is paramount to our business ethos, we at W&H sometimes like to make an exception to that rule and push the boat out a little. This was quite literally the case when we hit the sandy shores of Cornwall to do business with Sharp’s Brewery, whose flagship beer, Doom Bar, has become one of the fastest growing brands in the UK
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W&H_1_Mar13_Sharps Brewers.indd 2 08/04/2013 20:14
ale tale
“Although Mr ShArp wAS A
nice guy And the buSineSS
wAS in heAlthy growth, i wAS
unconvinced thAt thiS wAS the
job for Me. After the interview,
Mr ShArp took Me to the pub
And bought Me A pint of dooM
bAr. when i tASted it i inStAntly
chAnged My Mind And wAS brewing
My firSt dooM within A Month”
that Doom Bar is named after an infamous
sandbank at the mouth of the Camel Estuary
in North Cornwall between Rock and Padstow
where many shipping vessels have been
wrecked. It has certainly come a long way since
then, now challenging the UK’s big players for
the national number one cask beer spot.
“In 2002 I visited Sharp’s for the first time
to discuss the Head Brewer’s role,” explains
Stuart Howe, Head Brewer at Sharp’s. “I was
working at a much bigger brewery at the time
and Sharp’s was just a building site next to a
brewery about the size of a large caravan.
“Although Mr Sharp was a nice guy and
the business was in healthy growth, I was
unconvinced that this was the job for me. After
the interview, Mr Sharp took me to the pub and
bought me a pint of Doom Bar. When I tasted it
I instantly changed my mind and was brewing
my first Doom within a month.”
Fans of Doom Bar will know the
instantaneous love affair that starts the moment
it hits their lips, as Stuart elaborates:
“Back then we were brewing in a year what
we make in a week these days; such has
been the success of the beer. In scaling up the
brewery and refining the brew, I’ve always used
my memory of that first encounter with Doom
Bar as the kind of taste experience I need to
guarantee for our drinkers. For me, the recipe
for the success of Doom Bar is simple; it’s a
delicious and refreshing beer that is easy to fall
in love with and never lets you down.”
As well as over 100 quality control checks by
Stuart’s team throughout the brewing process,
each Friday Sharp’s bring in a flavour panel
made up of local Doom Bar enthusiasts who
have each been put through a rigorous beer
taster training programme. These volunteers
know Doom Bar inside out and are able to pick
up any subtle nuances in the beer which, when
addressed, guarantees that the beer leaves the
Spring / Summer 2013 - 85
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86 - Spring / Summer 2013
Page86.indd 2 08/04/2013 11:28
ale tale
brewery tasting great each time.
Such dedication to brewing and brewing alone
is a key ingredient to their success. Leaving the
hospitality side of things to us, Sharp’s don’t
own or operate any pubs, which means that
they are able to concentrate on brewing and
delivering beer in a consistently great manner.
Maintaining a ‘Grain to Glass’ quality approach
from the ingredients they buy to the support
they offer pubs, Sharp’s beer stands a much
higher chance of reaching the consumer tasting
as it should – consistently delicious.
Of course, that’s not to say that they keep
clear of the foodie landscape altogether. On
the contrary, they are renowned for working
collaboratively with top regional chefs, initially
partnering with Rick Stein on Chalky’s Bite,
which has won no less than five World Beer
Awards. More recently, Stuart has worked with
near neighbour Nathan Outlaw to come up
with some wonderful pairings for beer and food
events at Nathan’s Michelin starred restaurant
at the St Enodoc Hotel in Rock.
Furthermore, in 2012 the Connoisseur’s
Choice range of premium bottled beers was
launched and is now served at some of the
best restaurants in the country. This selection
is designed to drink alongside quality food
and has received a number of international
accolades to date. Already this year,
Sharp’s beers have won four medals at the
International Brewing Awards, including gold
for the Connoisseur’s Choice Spiced Red and
Sharp’s Cornish Coaster.
Like many of the suppliers we work with,
there are notable parallels to both companies’
stories. In less than 20 years, Sharp’s have
grown from a small local brewery to having
their beers sold in over 2,000 pubs around the
country. And yet, like us, they are always keen
to hold onto their foundations. Be it hitting the
beach, catching a wave or soaking up the sun
in their hometown of Rock, they continue to
produce a number of naturally excellent beers
that are taking the UK by storm.
“Back then we were Brewing in a year what we make in a week”
“Doom Bar is simple; it’s a Delicious anD refreshing Beer
that is easy to fall in love with anD never lets you Down”
Spring / Summer 2013 - 87
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Whether you’re looking for the best restaurants to try in your local area or fancy yourself as a bit of a Wine Wizard, your smartphone provides a Wealth of appetising
Wonders conveniently carried in your pocket. We take a look at some of the hottest apps that are currently causing a stir in the foodie World
iEat, Therefore I Am
FoodspottingBy Foodspotting, Inc
As the leading app for finding and rating restaurants and dishes all over the UK, this is far more than just your run-of-the-mill pub guide.
Allowing you to share photos of your favourite hotspots and most desirable dishes, you can get involved with a whole community of food
lovers, gaining an inside view of where’s best to wine and
dine anywhere in the country. Think of it as Facebook for
foodies.
toptableBy OpenTable, Inc
With the official toptable app, making a booking at your
favourite W&H restaurant has never been easier. In addition to finding information on over 4,000 eateries in the UK, you can also earn dining points to pay for meals at toptable
restaurants and access thousands of special offers,
making your night out as affordable as it is enjoyable.
Bacon Alarm ClockBy Apptacular Labs, Inc
We’ve all been woken up by the blissful sounds and
aromas of breakfast cooking away in the kitchen on a
Saturday morning. With the Bacon Alarm Clock, you can enjoy a sizzling selection of
sounds and songs every day of the week, making moody Monday mornings a thing of the past. Just don’t forget to
actually go to work!
FoursquareBy Foursquare Labs, Inc
Become one of over 30million people who use Foursquare to make the most of where they are. With the official
app, you can keep the most recent offers, deals and tips on where’s best to eat right in your pocket. Check in to remember the places you’ve been, receive personalised recommendations
based on your previous searches and view other users’ comments and ratings to truly
get the most out of where you’re eating.
iBBQBy EBLEX
Fire up your summer with iBBQ, the handy grilling gadget for any budding outdoor cook. Whether you’re after the nearest
Quality Standard accredited butchers to get your meat
from or looking for the most ideal locations to host your cookout, this brilliant barbie guide has most certainly got
you covered.
Vivino Wine ScannerBy Vivino ApS
Never forget the name of your favourite wine again with the Vivino Wine Scanner. By simply taking a photo of the bottle you enjoyed the night before, your selection will be matched against a database
of over 500,000 wines, or by a Wine Recognition Team who will do it for you. Whatever
your tipple, you’ll sound like a pro in no time at all.
Mixologist™ By Digital Outcrop
Shake things up with this suave and sophisticated mini mixer. Featuring a comprehensive library of classic cocktails and lesser
known blends, you can show off your talents as a Cosmo connoisseur with the help of some handy recipes, measurement guidelines and
tricks of the trade. Give it a whirl, shaken or stirred.
food & drink Apps
Spring / Summer 2013 - 89
W&H_1_Mar13_Apps*.indd 3 08/04/2013 20:16
Go, Go GadGet
kitchenIf you’re lookIng for the latest In culInary technology to help enhance your cookIng, look no further than these nIfty numbers. from tasty test-tubes to
what can only be descrIbed as the ultImate rollIng pIn, peter JenkInson takes a look at some of the coolest kItchen gadgets currently avaIlable on the market
Rounded revolution – Spoutnik£179 from www.fagor.co.uk
A few decades ago, the microwave helped to transform the way we cook and eat. This new 700W microwave is one of the most innovative designs to date. Available in green, purple or blue, the see-through spherical dome
can hold a wide range of dishes and gives you a 360-degree view of the cooking process.
While you slave over that hot stove, you may decide your kitchen is in need of a couple of quirky, colourful and useful additions. There are no electric can openers or other such Eighties paraphernalia here. This selection of six is a
combination of form and function that won’t be consigned to the back of a drawer within a week of purchase.
Flat out - Bakeball Bat£15 from www.suck.uk.com
This may be an over-the-top approach to the humble task of rolling out your dough, but this is sure to make a great addition to your kitchen. It’s certainly one way to ensure no one complains about your cooking skills and it makes a great unique gift for sport fans.
s
s
gadgets
90 - Spring / Summer 2013
W&H_1_Mar13_Gadgets!.indd 2 08/04/2013 20:18
Being attached - Spiderpodium Tablet
£24.99 from www.firebox.com
Put your iPad in this arachnid-style gadget so you can lean it on any work surface or wrap it around a cabinet handle for the
perfect view. Its non-slip legs and durable form make it a must-have - it’s ideal for following online recipes hands-free.
Perfect balance Heston Orb Scales
£39.99 from www.salterhousewares.com
With these good-looking kitchen scales out on display, you’ll likely be more inclined to do some baking. You can measure multiple ingredients in the same bowl with the
‘zero’ function, and it has an aquatronic feature for liquids - with all the measurements read out on a rather decent backlit LCD display.
Light fry - Tefal Actifry£199.99 from www.homeandcook.co.uk
Cook up delicious crispy fries and roast potatoes inside this marvellous machine. It needs only a spoonful of oil, making it a healthier way to feed the family. And its talents don’t stop there. The included cookbook will guide you on how to create puddings and stir-fries, with ideas for meat, fish and vegetables, too.
Get cooking - Scientific Spice Rack£19.99 from www.firebox.com
Fill up these five test-tubes with your seasonings and spices for a laboratory look in the kitchen. The set comes complete with silicone
stoppers to keep the contents fresh and 36 easy-peel, re-usable labels. They’re stylish and practical for the ‘scientist’ in your life.
s
s
s
s
gadgets
Spring / Summer 2013 - 91
W&H_1_Mar13_Gadgets!.indd 3 08/04/2013 20:18
Dear readers,Hopefully you’ve enjoyed the fi rst edition of our new W&H Gastro magazine. The plan is to release a new issue four times a year with the changing of the seasons, so for future editions we’d love to have any comments from you about W&H that we could include.
We’ve really enjoyed putting the magazine together; it has actually helped us to focus on our future events through the coming months. The big change for us this year is that we’ve introduced more beer festivals at the sites, fi nishing off the season with an Oktoberfest at the Little Brown Jug in October. We have done this purely due to popular demand and if I was to say I wasn’t worried about doing it more than once, it would be a lie, so here’s hoping that doing two at some of the sites won’t dilute the fun.
For the fi rst time last year, we went to numerous food festivals with our produce and it proved a very successful move. It wasn’t all about just selling the produce that we make; our main reason for the food festivals was to spread the word about our family business and, because we were received so well, we intend to be out at some of the popular food festivals again this year.
It’s been a tough start to the year with the unprecedented cold weather, which does have an impact on our business. I can remember March last year being 23 degrees with all the gardens packed and the pubs absolutely fl ying. In comparison, this year in March I was helping the chefs at the Little Brown Jug push cars up the hill outside the pub in the snow. So, let’s keep our fi ngers crossed for a great summer – we’re long overdue one!
So, what are our future plans, I hear you
saying? It’s a big year for W&H as it’s our 10th anniversary (with a party at the Chaser planned on August 17/18) and we would love to be adding another site to our little family sometime during the year, so watch this space.
I thought it was wonderful news to see the Chancellor fi nally scrapping the duty escalator on beer; this was truly stifl ing the industry. I found it quite astonishing to read that the tax on alcohol had gone up nearly 50% in fi ve years; it doesn’t take a genius to work out how unsustainable that is. I will add that the tax relief was only applied to beer, so wines and spirits were still hammered in the budget.
The next big task for the hospitality industry is surely to follow suit with most of Europe and reduce the VAT. Countries like France, Germany and Ireland have all done this, which has helped create thousands of jobs. I do hope George Osborne is listening as we all know that creating jobs in the current
downturn is key and one thing you can say about this wonderful industry of ours is that we need people to make it work.
I’ll fi nish off by saying that I’m extremely proud of the people who work for W&H. Without good people, we as a company would struggle to give our customers a wonderful experience. I’ve been lucky enough to attract some fantastic people, some of which are unsung heroes and truly the lifeblood of the company. So, it’s a big THANK YOU to all the teams and, of course, to our customers, for getting us to where we are today.
As they say, “I’m off to the pub”. See you in the summer
Brian Keeley Whiting MD
A WORD FROM
THE TOP
LAST ORDERS PLEASE
PE
TE
SH
EP
HE
RD
SPRING / SUMMER 2013 - 93
W&H_1_Mar13_Last Orders*.indd 3 08/04/2013 20:19
OUR SUPPLIERS
THREE CHANCES TO
WIN! WIN! WIN!
THIS IS WHERE YOU HAVE THE OPPORTUNITY TO EXPERIENCE A FANTASTIC DINING EXPERIENCE AT A WHITING & HAMMOND RESTAURANT OF YOUR CHOICE – ON THE HOUSE! IN FACT, BELOW ARE DETAILS OF THREE
COMPETITIONS WHERE EACH OF THE WINNERS WILL BE WINED AND DINED BY OUR FABULOUS STAFF ABSOLUTELY FREE
QUESTION TIMEFor our fi rst competition, we’re offering a
three-course meal for four people, including
two bottles of house wine. To snap up this
amazing prize, we’re looking for the correct
answers to the following three questions
relating to all things W&H:
IN WHAT YEAR DID WHITING & HAMMOND’S
FLAGSHIP PUB, THE CHASER INN, OPEN ITS DOORS?
TWO OF OUR PUBS HOST THEIR ANNUAL BEER
FESTIVALS IN JUNE. WHICH ONES ARE THEY?
WHAT TWO SERVICES OFFERED AT STANMER HOUSE
SET IT APART FROM OUR OTHER VENUES?
The answers to all three questions can be
found somewhere in this magazine, so get
reading and start winning! Details on how to
enter by post or email can be found at the
bottom of this page.
WRITE TO WINFor our second offer – a three-course meal for
two, including a bottle of house wine – we’ll be
looking for the best letter, as decided by Whiting
& Hammond, to feature in a future issue of our
magazine. If you’ve had a great W&H experience
recently that you’d like to share with us, simply
jot it down and post it or email it to the address
at the bottom of the page.
TASTY TWEETOur third and fi nal contest is simple – all
you have to do is follow us on Twitter! For
your chance to win a three-course meal for
two, including a bottle of house wine, just
follow @whiting_hammond and you will be
automatically entered into the prize draw.
HOW TO ENTERFor the Question Time competition
(which needs three answers) and the Write
to Win competition (which needs a letter),
email details plus your name, address,
contact phone number, and preferred W&H
venue, to offi ce@whitingandhammond.
co.uk Make the subject line ‘W&H Gastro
Mag Competition’. Alternatively,
send the same details to The Little Brown
Jug, Chiddingstone Causeway, Tonbridge,
Kent, TN11 8JJ.
FOR THE TASTY TWEET
just follow @Whiting_Hammond and you’ll
automatically qualify for the competition.
CLOSING DATE FOR ALL THREE COMPETITIONS IS WEDNESDAY 31ST JULY 2013.
The winners will be drawn at random, or by Whiting & Hammond on the Write to Win, and
the editor’s decision is fi nal. The prizes are as stated above and cannot be substituted,
with the exception of soft drink alternatives to alcohol. Meals must be taken within three
months of the winners being notifi ed and may not be booked for public holidays. Dates
will be at the discretion of W&H. No cash prize alternatives will be offered. Winners
may be asked to take part in publicity photos relating to the competitions. Terms and
conditions apply. If full contact details are not supplied, your entry will be invalid. In the
unlikely event that the prizes as stated above are not available, Whiting & Hammond
reserves the right to offer a prize of similar value.
If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated
brand, please send an email stating this to offi ce@whitingandhammond.co.uk, making the
subject ‘W&H Gastro Mag Competition’. Alternatively, state this in written correspondence
addressed to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ.
SPRING / SUMMER 2013 - 95
W&H_1_Mar13_Competitions.indd 3 08/04/2013 20:20
THE CHASER INNStumble Hill, Shipbourne,
Tonbridge, Kent, TN11 9PE
Manager: Paul Roser
Head Chef: Jody Shaw
Tel: 01732 810 360
Email: enquiries@thechaser.co.uk
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: enquiries@theolddunningsmill.co.uk
Website: www.theolddunningsmill.co.uk
THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,
East Sussex, TN6 3NP
Manager: Ash Baldwin
Head Chef: Peter Napier Clark
Tel: 01892 852 423
Email: enquiries@themarkcross.co.uk
Website: www.themarkcross.co.uk
THE FARM @ FRIDAY STREET
15 Friday Street, Langney,
Eastbourne, BN23 8AP
Manager: Paul Worman
Head Chef: Glenn Day
Tel: 01323 766 049
Email: enquiries@farmfridaystreet.com
Website: www.farmfridaystreet.com
THE CRICKETERS INN
Wrotham Road, Meopham,
Gravesend, DA13 0QA
Manager: Paul Giles
Head Chef: Laura Baker
Tel: 01474 812 163
Email: enquiries@thecricketersinn.co.uk
Website: www.thecricketersinn.co.uk
STANMER HOUSE
Stanmer Park, Brighton, East Sussex, BN1 9QA
Manager: Simon McLoughlin
Events Manager: Rebecca Weller
Head Chef: Richard Simmonds
Tel: 01273 680 400
Email: enquiries@stanmerhouse.co.uk
Website: www.stanmerhouse.co.uk
THE LITTLE BROWN JUG (HEAD OFFICE) Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJManager: Tyson Marshall • Head Chef: Neil Haywood
Tel: 01892 870 318 • Email: enquiries@thelittlebrownjug.co.uk • Website: www.thelittlebrownjug.co.uk
WORKING FOR USAt Whiting & Hammond, we’re always looking for friendly, enthusiastic and hardworking additions to our team. If you feel you’ve
got what it takes to work for us, get in touch by contacting Terry Turner at terry.turner@whitingandhammond.co.uk Full details of jobs currently available can be found at www.whitingandhammond.co.uk
OUR CONTACTS
96 - SPRING / SUMMER 2013
MAKING THAT BOOKING
Now that we’ve whetted your appetite about the delights of visiting a W&H establishment, you’re no doubt wondering how you can reserve a table or
organise a special occasion at one of our seven award winning pubs. No problem – here are the names and numbers you’ll need
THE FARM @ FRIDAY STREET
THE MARK CROSS INNTHE CHASER INN
W&H_1_Mar13_Personal Contacts*.indd 2 08/04/2013 20:21
All you have to do is fi ll out the following form and, to show our appreciation, you will be automatically entered into a prize draw to win a bottle of Laurent Perrier Champagne! To be eligible for the draw, we will need your email address.
Which of our pubs did you visit (please tick as appropriate):
The Chaser Inn
The Old Dunnings Mill
The Mark Cross Inn
The Little Brown Jug
The Farm @ Friday Street
The Cricketers Inn
Stanmer House
How would you rate your visit in the following fi ve categories (please circle as appropriate):
Service: Excellent Very good Good Fair Poor
Food: Excellent Very good Good Fair Poor
Drink: Excellent Very good Good Fair Poor
Decor/ambience: Excellent Very good Good Fair Poor
Location Excellent Very good Good Fair Poor
Outdoor facilities: Excellent Very good Good Fair Poor
Based on your visit, how likely would you be to recommend the pub to a friend or family member (please circle as appropriate):
Defi nitely Very likely Quite likely Maybe Defi nitely not
Based on your visit, how likely would you be to come again (please circle as appropriate):
Defi nitely Very likely Quite likely Maybe Defi nitely not
What do you think we could do to make your next visit even more enjoyable?
Your details:
Title:
Name:
Address:
Postcode:
Tel:
Email:
We hope you enjoyed your visit to Whiting & Hammond and look forward to seeing you again soon!
To enter, simply tear out this page, fold in half so the address overleaf shows, stick it together, add a stamp and pop in the post.
Another option is to put this page into a stamped, addressed envelope.
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 ce@whitingandhammond.co.uk, making the subject ‘W&H Gastro Mag Feedback Form’.
Alternatively, state this in written correspondence addressed to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ.
OVER TO YOUAT WHITING & HAMMOND, WE LOVE TO HEAR WHAT OUR CUSTOMERS THINK AND ARE ALWAYS LOOKING FOR NEW WAYS OF MAKING OUR SERVICE EVEN BETTER. IF YOU’VE VISITED ONE OF OUR SEVEN AWARD WINNING PUBS, WE’D LOVE TO HEAR FROM YOU!
PLEASE SEE OVERLEAF FOR DETAILS OF WHERE TO SEND YOUR COMPLETED FORM
THANK YOU FOR YOUR FEEDBACK!
The winner will be selected at random and the editor’s decision is fi nal. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. No cash prize alternatives will be offered. Winners may be asked to take part in publicity photos relating to the competitions. Terms and conditions apply. If full contact details are not supplied, your entry will be invalid. In the unlikely event that the prizes as stated above are not available, Whiting & Hammond reserves the right to offer a prize of similar value.
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W&H_1_Mar13_Over To You Feedback*.indd 3 08/04/2013 20:24
The Little Brown Jug Chiddingstone Causeway
TonbridgeKent
TN11 8JJ
Postage stamp
required
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W&H_1_Mar13_Over To You Feedback*.indd 4 08/04/2013 20:24
W&H_1_Spring_Summer_Cover.indd 2 08/04/2013 17:25
THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTRO
Take the tour of each of our wonderful pub restaurantsSEVEN WONDERS OF WHITING & HAMMOND
AMBITIOUSAPPETITESHow two hungry young men started a pub group that just keeps growing
FROM GRAPE TO GLASS
Follow the fascinating journey of our remarkable Prosecco wine
HESTON GENIUS OR SHOWMAN?
WIN WIN WIN!Three chances to enjoy mouthwateringmeals for you and your friends
IT’S A DATEDon’t miss top attractions and events
at your favourite local pubs
GA
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TH
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AG
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FR
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TH
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WIN
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G P
UB
AN
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TAU
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SU
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SP
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W&H_1_Spring_Summer_Cover.indd 1 08/04/2013 17:22