Gastro Magazine Spring 2014

ROSEMARY SHRAGER

“I try to make people laugh and take the fear out of cooking”

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTROSPY VALLEY WINES

FIT FOR A KING

SPRING EATING

DISHES FROM AROUND THE WORLD

FOOD OF LOVE

FISHY BUSINESS

We compile an A-Z from 26 different countries

Treat that someone special to a W&H Valentine’s meal

The family dynasty that is Sankey’s

The Kiwi vineyard with an undercover connection

Why Greene King are still at the top of their game

Our guide to the best food, products

and experiences

HOUSE

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WELCOME

W elcome back for a fourth helping of Gastro. This issue takes us up to the fi rst

anniversary since we started the magazine, which we are incredibly proud of. Rather fi ttingly, our recent nomination at the Budweiser Budvar Top 5O Gastro Pub Awards for Best Business Innovation is a true testament to the positive response we’ve had so far. At the time of going to print the ceremony was yet to take place. More about this on our news page – fi ngers crossed!

In the meantime, we’ve got a tremendous edition for you this season. To kick things off, we catch up with Rosemary Shrager, Tunbridge Wells’ resident chef, who tells us all about her pantomime experiences in Windsor, I’m a Celebrity and her love of all things foodie, making for a terrifi c read.

You’ll fi nd all our usual features here as well. Get acquainted with Whiting & Hammond by catching up on the latest news and meeting our team as we give you the lowdown on each of our seven venues (soon to be eight!). Whether you’re planning your wedding or looking for the perfect location to build

your business, our seventh venue, Stanmer House, can help, and you can also mark your calendars with our listings page of upcoming events.

Join us as we head down under with Bibendum Wines to Spy Valley in New Zealand for our customary wine tour. You’ll also learn all about the history of Greene King, one of our leading beer suppliers who have been at the top of the brewing industry for over two centuries.

As always, you can try your hand at some of our dishes at home and get inspired to stay in shape with our assortment of healthy eating apps and gadgets. Also, get to know some more of our suppliers as we introduce you to Sankey’s fishmongers in Tunbridge Wells and Salcombe Dairy in East Peckham.

If you’re looking to spoil the one you love this Valentine’s Day, you’ll fi nd our sampler menus for the big night and all the information you need to book a table. And don’t forget, Mother’s Day is coming up too - make sure you secure your place so that she can really sit back and relax.

In addition to our usual seasonal produce roundup, we’ll be guiding you through the latest in food and drink products, courses and experiences not to miss over the coming months, as well as taking you on a first-class gourmet trip around the world to sample delicacies from 26 different countries. While you’re at it, why not brush up on your foodie knowledge with a selection of fun facts and trivia?

All this and more unfolds over the following pages, so what are you waiting for? Dish up, tuck in and enjoy!

Cheers,

Brian Keeley Whiting MD

P.S. My usual fi nal thoughts can found on p. 97

What’ll it be, then?

SPRING 2014 - 03

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Contents20 32

34

7508 - FRONT OF HOUSE

Catch up on the latest W&H news

11 - THE SEVEN WONDERS OF W&H

Get to know our award winning pubs

18 - EVENTS LISTINGS

Dates to remember for your 2O14 calendar

20 - LOVE ON THE PLATE

Rosemary Shrager on cooking and celebrity chefs

26 - MY FAVOURITE DISH

Our team’s top picks from the W&H menu

28 - SEASON’S EATINGS

The best foodie products, trips and experiences

30 - CREAM OF THE CROP

Fresh produce, dishes and ingredients to savour

34 - THE SPY WE LOVE

We take a trip to Spy Valley Wines in New Zealand

39 - FOODIE FACTSHEET

Tantalising trivia that will astonish and amaze

41 - VALENTINE’S DAY AT W&H

Don’t miss out on booking a romantic meal with us

45 - OUR A-Z OF DISHES

Discover the delicacies of 26 different countries

53 - LOYALTY CARD

arn points and sa e money on your fi nal bill

56 - ALL HAIL THE KING

Greene King Brewery continues its majestic legacy

61 - MEET THE TEAM

Introducing a key member of the W&H family

62 - RULES OF THE GAME

Try your hand at this delicious guinea fowl dish

26

Contents20

34

7508 - FRONT OF HOUSE

Catch up on the latest W&H news

11 - THE SEVEN WONDERS OF W&H

Get to know our award winning pubs

18 - EVENTS LISTINGS

Dates to remember for your 2O14 calendar

20 - LOVE ON THE PLATE

Rosemary Shrager on cooking and celebrity chefs

26 - MY FAVOURITE DISH

Our team’s top picks from the W&H menu

28 - SEASON’S EATINGS

The best foodie products, trips and experiences

30 - CREAM OF THE CROP

Fresh produce, dishes and ingredients to savour

34 - THE SPY WE LOVE

We take a trip to Spy Valley Wines in New Zealand

39 - FOODIE FACTSHEET

Tantalising trivia that will astonish and amaze

41 - VALENTINE’S DAY AT W&H

Don’t miss out on booking a romantic meal with us

45 - OUR A-Z OF DISHES

Discover the delicacies of 26 different countries

53 - LOYALTY CARD

arn points and sa e money on your fi nal bill

56 - ALL HAIL THE KING

Greene King Brewery continues its majestic legacy

61 - MEET THE TEAM

Introducing a key member of the W&H family

62 - RULES OF THE GAME

Try your hand at this delicious guinea fowl dish

26

06 - SPRING 2014

W&H_Iss4_Spring14_Contents.indd 6 17/01/2014 13:27

67 - SPRING INTO STANMER

Our seventh and grandest venue has it all

68 - CATCH OF THE DAY

Sankey’s Fishmongers keep it in the family

71 - TO MARKET, TO MARKET

Support local traders with this handy listings page

75 - THE PROOF IN THE PUDDING

Salcombe Dairy indulges our sweet tooth

76 - SOCIAL SNAPSHOTS

The Roux Brothers return to Shipbourne

GASTRO

75 71

67

68

80 - PACKING A PUNCH

Punch Taverns help with our eighth venue

83 - LEADING THE CHARGE

Introducing the new electric BMW i3

85 - APPY EATER

How your smartphone can help you stay in shape

86 - EAT YOURSELF HEALTHY

Our usual roundup of gadgets

88 - YOUR FEEDBACK

What you’ve been saying about our pubs

91 - WIN A MEAL FOR FOUR

Your chance to enjoy a complimentary Sunday lunch

93 - YOUR LOCAL NEEDS YOU

Do you have what it takes to work with us?

97 - LAST ORDERS

Final thoughts from MD Brian Whiting

98 - MAKING THAT BOOKING

Names and numbers you’ll need to get in touch

Editor – Richard [email protected]

Deputy Editor – Frederick Latty atty onemediauk.co.uk

Publishing Director – Nick [email protected]

Designer – Tim [email protected]

Junior Designer – Xela [email protected]

Production Coordinator – Phil [email protected]

Commercial & Digital Marketing Manager Laura Plane

[email protected]

Commercial Manager – Clara [email protected]

ContributorsSean Aidan

Cristian BarnettDavid Bartholomew

Kim BrettPaul FletcherPenny Ireson

Manu PalomequePeter Sheppard

Val ThackerLee Wells

Sam Yardley

ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,

Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co

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

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

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

material or the return of these materials whilst in transit.

Cover Photograph: David Bartholomew

56

67 - SPRING INTO STANMER

Our seventh and grandest venue has it all

68 - CATCH OF THE DAY

Sankey’s Fishmongers keep it in the family

71 - TO MARKET, TO MARKET

Support local traders with this handy listings page

75 - THE PROOF IN THE PUDDING

Salcombe Dairy indulges our sweet tooth

76 - SOCIAL SNAPSHOTS

The Roux Brothers return to Shipbourne

GASTRO

71

67

68

80 - PACKING A PUNCH

Punch Taverns help with our eighth venue

83 - LEADING THE CHARGE

Introducing the new electric BMW i3

85 - APPY EATER

How your smartphone can help you stay in shape

86 - EAT YOURSELF HEALTHY

Our usual roundup of gadgets

88 - YOUR FEEDBACK

What you’ve been saying about our pubs

91 - WIN A MEAL FOR FOUR

Your chance to enjoy a complimentary Sunday lunch

93 - YOUR LOCAL NEEDS YOU

Do you have what it takes to work with us?

97 - LAST ORDERS

Final thoughts from MD Brian Whiting

98 - MAKING THAT BOOKING

Names and numbers you’ll need to get in touch

Editor – Richard [email protected]

Deputy Editor – Frederick Latty atty onemediauk.co.uk

Publishing Director – Nick [email protected]

Designer – Tim [email protected]

Junior Designer – Xela [email protected]

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

Commercial & Digital Marketing ManagerLaura Plane

[email protected]

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

ContributorsSean Aidan

Cristian BarnettDavid Bartholomew

Kim BrettPaul FletcherPenny Ireson

Manu PalomequePeter Sheppard

Val ThackerLee Wells

Sam Yardley

ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,

Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co

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

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

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

material or the return of these materials whilst in transit.

Cover Photograph: David Bartholomew

56

SPRING 2014 - 07

W&H_Iss4_Spring14_Contents.indd 7 17/01/2014 13:29

NEWS

n the fi rst of our award stories, Gastro maga ine has been nominated for usiness nno ation of the Year at the udweiser

ud ar Top Gastro ubs . The awards, which are judged by a panel of industry e perts, take place on anuary at the

ermitage Road ar Restaurant in itchin, ertfordshire, where we will go head to head with The attlesteads ar Restaurant in orthumberland and agle hild in ancashire.

www.top5Ogastropubs.co.uk

BEST OF KENT

The ittle rown ug was named est amily Dining Venue

at the ent ife and ent on unday ood and Drink wards. eld at The Tudor ark otel in aidstone, the awards showcase

the best of what the county’s food and drink industry has to offer and recognise its high standards. rian Whiting says

t’s great for the team to ha e all their hard work and effort recognised with this award.

www.kent-life.co.uk

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

BEAUTIFUL NIGHT

taff from The ld Dunnings ill and The arm riday treet attended the eautiful outh wards for cellence . early guests were present at the ceremony, which was

hosted at The elbridge otel in West usse . The ld Dunnings ill was highly commended in the la our of the outh ast category and The arm for Tourism ub of the Year. or a range of pictures from the e ening, head to p. .

www.beautifulsouthawards.co.uk

08 - SPRING 2014

INNOVATIVE AWARDS

LEFT TO RIGHT: TURRLOO PARRETT OF EASTWELL MANOR (SPONSOR), CAROL LYNCH (CATEGORY JUDGE), NEIL HAYWOOD (HEAD CHEF), JON GAIN (SOUS CHEF), ALEX WHELPTON (ASSISTANT MANAGER), ANDY MUTTER (DEPUTY MANAGER) ALL FROM THE LITTLE BROWN JUG

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AND THE WINNER IS...In our last edition we offered all our readers the chance to win a complimentary meal for four at one of our venues on New Year’s Eve. We received a lovely email from Steven Sparks in Brighton about his ‘fantastic afternoon’ at Stanmer

ouse for his son’s fi rst birthday. or their winning ew Year’s Eve celebrations, Steven and three guests enjoyed a fi e course meal worth at tanmer, plus hampagne on arrival. See p. 91 for our latest competition.

MURDER AT STANMER

There was no shortage of shady characters and hapless victims in attendance for our first murder mystery night at Stanmer House. The evening, which included a drinks reception and four-course meal, was a sell-out and a great success. Our enthusiastic customers entered into the spirit of the event, donning fancy dress and getting into character to solve a gruesome crime. We will look to host another evening again soon. Watch this space...

The first year of the Whiting & Hammond apprenticeship scheme has been a resounding success, culminating in the presentation of a commemorative company award to each of the six qualifying apprentices – a chef’s knife with a personal inscription.

mong the winners was allum mith, graduating apprentice at The Little Brown Jug, who received his award from Executive

hef ames oyle Rosser, accompanied by supporters eil aywood and Tyson arshall,

ead hef and anager at The ittle rown ug

respecti ely. The fi e other apprentices are raig awkes from The ricketers nn, Toby awyer

and Da id Goo ee from The ld Dunnings ill, atthew ask from The arm riday treet

and Toby Warren from The ark ross nnallum says The work has been tough, which

makes me all the more proud to have completed the apprenticeship and to have been recognised with this award. Having recently graduated from the scheme, my career is going from strength to strength and I really appreciate the opportunity that W&H have given me to gain a professional

qualification at the same time as being employed and paid.”

The W&H apprenticeship scheme was formed over a year ago with the help of the National Apprenticeship Service and is run in house by the nationally accredited traight A Training Group. Based throughout the W&H group, this year’s apprentices have already begun their training, which takes place on the job in each kitchen.

or more information on how to get in ol ed in our apprenticeship scheme, head to p. 93

NEWS

SPRING 2014 - 09

BUDDING CHEFS

SUMMER / AUTUMN 2013 - 27

TEA OR COFFEE SERVED WITH PETIT FOURS

TO BOOK T: 01342 326341

DESSERTS

MAINS

STARTERS

BUCKS F IZZ SORBET

Ginger biscuit base keylime pie – lemon sorbet - sweet strawberry coulisSpiced apple & pecan nut flapjack crumble – mascarpone & vanilla creamWarm treacle tart – Kenyan coffee bean ice creamSticky toffee pavlova – honeycomb praline Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery

Pan seared Barbary duck breast – potato & leek rosti – roasted baby turnips – buttered winter greens – sticky honey duck jus Pan roasted Lamb cutlet with sage, apricot & pancetta – confit lamb shoulder croquet – duck fat potato fondants – Stuffed plum vine tomato with baby spinach & parsley, Parmesan crust – rich province & green olive sauce‘Surf & turf’ – Marinated pork tenderloin with honey & five spice, roasted scallops – pickled cucumber, mouli & carrot salad – lemongrass sticky rice cake Pan fried monkfish tail wrapped in Parma ham – roasted red & yellow peppers – artichoke & borlotti beans – Crushed new potatoes – cep mushroom veloute Wild mushroom & tarragon suet pudding with red wine sauce – shallot tartan – caramelised chicory & roasted cherry tomatoes

Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crispChicken liver & foie gras parfait – orange marmalade – toasted briocheGoat’s cheese, spinach, beetroot & sundried tomato terrine – savoury biscuit – raspberry vinaigretteTuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds – toasted pine nutsBeetroot tarte tatin – candied walnuts – dill & green peppercorn dressing – watercress salad

The Old Dunnings Mill, Dunnings Road, East Grinstead, Kent RH19 4ATEmail: [email protected] Web: www.theolddunningsmill.co.uk

£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event

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

Per Person

Includes a glass of bubbly at midnight and nibblesDress Code: “Black Tie or Smart Dress’’

BAR TICKETS £15 PER PERSON

THE OLD DUNNINGS MILL

NEW YEAR’S EVE MENU 2013

5 COURSES & BUBBLY AT MIDNIGHT £49.95

TO BOOK T: 01273 680400

DESSERTS

MAINS

F ISH COURSE

STARTERS

GLASS OF F IZZ ON ARRIVAL

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

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

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

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

Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QAEmail: [email protected] Web: www.stanmerhouse.co.uk

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

Per Person

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

NEW YEAR’S EVE MENU 2013

5 COURSES & BUBBLY £69.95

Gastro_NYE_Section_P23_P29_Sept_2013*.indd 89

09/10/2013 12:43

LEFT TO RIGHT: JAMES MOYLE-ROSSER (EXECUTIVE CHEF), NEIL HAYWOOD (HEAD CHEF, THE LITTLE BROWN JUG), CALLUM SMITH (GRADUATING APPRENTICE), TYSON MARSHALL (MANAGER)

Congratulations Steven, we’re glad the day was a success and hope you enjoyed your complimentary meal

W&H_Iss4_Spring14_Frontofhouse.indd 3 17/01/2014 13:34

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THE CHASER INN Location: Shipbourne, Kent

Opened: Summer 2003

Indoor covers: 149

Outdoor covers: 104

Ales: 5Staff: 48

Additional features: Three open

log fi res and one log burner

Fun fact: The only pub in Kent

to have its own currency in the

form of ‘Shipbourne Pounds’

We introduce you to our pubs and restaurants... soon to be eight!Photography by Sam Yardley

OF WHITING & HAMMOND

THESevenWonders

SPRING 2014 - 11

Social media feedback from our customers:

“The food was among the best we’ve had anywhere...absolutely delicious. Thoroughly recommended!!!”

“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”

“The food is always excellent at the Chaser Inn. The staff are friendly and welcoming and the atmosphere is good. A thoroughly enjoyable

experience is always had by the whole family!”

“A great place for children, family and pets. I will be visiting here for years to come with the same guests I am always with as they love it as much as I do”

W&H_Iss4_Spring14_OurPubs*.indd 3 17/01/2014 13:46

THE OLD DUNNINGS MILLLocation: East Grinstead,

West Sussex

Opened: October 2004

Indoor covers: 150

Outdoor covers: 100

Ales: 4Staff: 30

Additional features: Original

working watermill next to a tranquil

stream in the pub’s garden

12 - SPRING 2014


“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”

“Tasty food, well presented, friendly staff – had a lovely evening. The lamb valentines were exceptional, service was not hurried and the staff were

attentive but not overly so”

“This was an ideal place to take some old friends from Canada for a reunion meal and a reminder of just how good our English inns can be. They were not disappointed. A

lovely evening with good food and friendly service made this a special occasion for us.”

“Very attentive staff in both the bar area and a quieter restaurant area. Good choice on the menu, not too pricey, excellent food and tastefully presented. Ideal setting, perfect after a day out at either The Bluebell Railway or Standen, National Trust.”

BEER FESTIVALS: June 27-29 and September 12-14


THE LITTLE BROWN JUG (Head Offi ce)

Location: Chiddingstone

Causeway, Kent

Opened: April 2006

Indoor covers: 155

Outdoor covers: 200+

Ales: 4Staff: 33

Additional features: Unique

‘hut’ facilities for outside dining

and a play area for children

SPRING 2014 - 13


“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”

“This pub has it all – location, garden, ambiance, welcome, great food, friendly and effi cient staff and super value for money. This is one in a

million and I cannot recommend it highly enough”

“A really excellent meal. The staff were fantastic, there was a variety of meals to choose from and a selection of good ales, lagers and wines. Great pub grub!!”

“Have been here a few times, but after the latest visit felt I really had to comment. Fantastic food and really top notch service. Doesn’t feel pretentious, just a top

quality pub with top quality food and service.”

BEER FESTIVALS: May 30-June 1 and October

3-5 (Oktoberfest)


THE MARK CROSS INNLocation: Mark Cross, East Sussex

Opened: September 2006

Indoor covers: 167

Outdoor covers: 150

Ales: 5Staff: 40-45

Additional features: Stunning

Sussex countryside views and an

outdoor play area for children

14 - SPRING 2014


“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”

“Second visit and once again very nice meal, good portions, good service, lovely surroundings, can’t wait for summer to see outside. Defi nitely my

favourite restaurant!”

“The food was outstanding and a fabulous table right by the fi re topped it off. Thank you to all at The Mark Cross Inn.”

“We were not disappointed. The staff were extremely helpful and friendly. The menu catered for the vegetarians and children in our group.

Steaks were excellent and the desserts were worth waiting for! We will be back!”

BEER FESTIVALS: May 9-11 and July 25-27


SPRING 2014 - 15

THE FARM @ FRIDAY STREET Location: Eastbourne,

East Sussex

Opened: December 2007

Indoor covers: 180

Outdoor covers: 84

Ales: 5Staff: 27

Additional features: A large

mezzanine, referred to as The

Gallery, which can fi t up to 50

guests for private functions and

celebrations


“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!!!”

“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”

“Excellent restaurant – relaxed, informal, but still manages to maintain a special ambience. Food presentation and taste outstanding, would defi nitely recommend.”

“I have been in the UK for 13 years and honestly, the food today at the pub was the best I have had. Generous portions, friendly service, ice cold drinks, just an

overall excellent atmosphere.”

BEER FESTIVAL: August 8-10


THE CRICKETERS INNLocation: Meopham, Kent

Opened: Summer 2010

Indoor covers: 110

Outdoor covers: 125

Ales: 5Staff: 46

Additional features: Large

York stone patio area to the

rear and additional patio area

overlooking the cricket green at

the front

16 - SPRING 2014


“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”

“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”

“I have used the restaurant a number of times. On every occasion it has been an excellent experience and none more so than when the sun is shining and you can sit

and laze away a couple of hours with some great food and drink.”

“A sunny afternoon in Meopham came to a close in The Cricketers Inn. Large, tasty portions in comfortable, cosy and spacious surroundings. Returning very soon!”

BEER FESTIVALS: June 13-15 and August 29-31


STANMER HOUSE Location: Stanmer Park,

Brighton, East Sussex

Opened: November 2011

Indoor covers: 400

Outdoor covers: 500

Ales: 3Staff: 35

Additional features: Two

ceremonial rooms, seven function

rooms, three restaurants and one

coffee shop – the only one of our

venues that offers wedding and

conference facilities

SPRING 2014 - 17


“Great service, great food and excellent location. I will certainly be telling more people about this place and look forward to dining here again”

“Visited Stanmer on a gorgeous summer day with the kids. Food was stunning and it was so nice to go somewhere that’s so child and dog friendly. Can’t wait to go back to

explore a bit more of the house!”

“Lovely food – reasonable prices – good breakfast menu and friendly helpful staff. It’s great to see this place up and running successfully after being empty for so long. I would imagine a great location for a wedding and I hear the

Sunday lunches are good too.”

Head to p. 88 for more reviews from our customers. For full contact information and details on how to book a table at each of our venues, see p. 98

BEER FESTIVAL: July 4-6


18 - SPRING 2014

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

EVENTSBRITISH

PIE WEEK

PANCAKE DAY

MOTHER’S DAY

ST PATRICK’S DAY

VALENTINE’S DAY

MARCH Monday 3 - Sunday 9

MARCH - Tuesday 4

MARCH - Sunday 30

MARCH - Monday 17

FEBRUARY Thursday 13 - Friday 14

W&H_Iss4_Spring14_EventsListingHm.indd 2 17/01/2014 14:04

SPRING / SUMMER 2013 - 75SPRING 2014 - 19

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

FESTIVALS 2014MAY Friday 9-Sunday 11 – The Mark Cross InnFriday 30-Sunday June 1 – The Little Brown Jug

JUNEFriday 13-Sunday 15 The Cricketers Inn

Friday 27-Sunday 29 The Old Dunnings Mill

AUGUSTFriday 8-Sunday 10

The Farm @ Friday Street

Friday 29-Sunday 31 The Cricketers Inn

JULYFriday 4-Sunday 6

Stanmer House

Friday 25-Sunday 27 The Mark Cross Inn

SEPTEMBERFriday 12-Sunday 14

The Old Dunnings Mill

OCTOBERFriday 3-Sunday 5 – The Little Brown Jug

OKTOBERFEST

W&H_Iss4_Spring14_EventsListingHm.indd 3 17/01/2014 14:05

20 - SPRING 2014

From legendary rock stars to iconic TV presenters, there’s been no shortage of famous faces that have chosen Kent and Sussex as a place to call home over the years. One name that has graced the

local foodie scene recently is Rosemary Shrager, who arrived in Tunbridge Wells to set out her stall last year.

“I was offered this space that I thought would make a wonderful cookery school. When I saw the place I thought, ‘My god, this is perfect!’ and that was it – I knew I had to take it. I think it’s a great place and I’m really happy with it.”

The place in question was formally named Rosemary Shrager’s Cookery School and can be found in the town’s picturesque Pantiles area. Since launching last summer, it has made Tunbridge Wells a culinary hotspot, offering a variety of courses and exclusive demonstrations for students who are eager to learn. Rosemary has even taken it one

step further, working with her Executive Chef, John Rogers, to launch her own apprenticeship scheme, which gives aspiring young cooks the boost they need to get their foot in the door.

“Everybody needs a break in their life, so I’m really keen on giving others the same opportunities that I’ve had. It’s actually about giving the young people confidence and making them believe in themselves.”

Having the assurance to pursue one’s dream is something Rosemary knows a thing or two about. The 63-year-old chef was born in Buckinghamshire in 1951, as the youngest of three, to parents John Worlledge and Jane Twentyman. She grew up with a passion for drawing and had originally intended to become an interior designer, but her love of all things home-grown soon left its mark as she began to teach herself how to cook. In spite of her evident flair and boundless enthusiasm, Rosemary insists that a career in cooking was never meant to be on the cards.

ROSEMARY SHRAGER

LOVE ON THE PLATEShe won over viewers on I’m a Celebrity...Get Me Out of Here! in 2O12 and made waves playing The Empress in

Aladdin in pantomime in Windsor. She is chef Rosemary Shrager. We speak to the lady herself about her Tunbridge Wells cookery school, where she gets her inspiration and why she hates being called a celebrity

W&H_Iss4_Spring14_CoverStory2.indd 2 17/01/2014 14:07

SPRING 2014 - 21

LOVE ON THE PLATE

“I absolutely love cooking, but it sort of found me because, to be honest with you, it was really the only thing I was good at! It’s something that is just in me; cooking is part of my life and I never knew this was going to happen. I’m just passionate about food and where it comes from because I was brought up knowing what food was meant to taste like.”

This innate sense is something that has stuck with her over the years, as she has worked alongside a variety of household names, including Pierre Koffmann and Jean-Christophe Novelli (who she affectionately refers to as ‘JC’) at the internationally renowned Tante Claire restaurant in London. She later went on to become Head Chef at Amhuinnsuidhe

“I THINK PEOPLE TODAY ARE HUNGRY TO SEE HOW THINGS ARE DONE AND TO GET INTO COOKING”


22 - SPRING 2014

ROSEMARY SHRAGER

“EVERYBODY NEEDS A BREAK IN THEIR LIFE, SO I’M REALLY KEEN ON GIVING YOUNG PEOPLE CONFIDENCE AND MAKING THEM BELIEVE IN THEMSELVES”

Castle in Scotland, where she ran her cookery school for four years before relocating to Swinton Park in North Yorkshire. She has certainly come a long way, but never forgets her roots, continuing to hold her original gastronomic heroes in high regard.

“Julia Child was key because I was learning a lot from her Mastering the Art of French Cooking books. I’d go through those books like nobody’s business. I had to buy two copies of Volume 1 because I used it so much, teaching myself how to really cook at that stage before I went and did it professionally.”

ther influences have included the likes of Michel Guérard and Roger Vergé, all of whom have contributed to Rosemary’s own style of haute cuisine. hile she has been defined in no small part by her larger than life personality and infectious enthusiasm, there is no denying that her food is what she will be remembered for.

“I would describe my food as being classic with a modern presentation – it’s a combination. I quite like a feeling of generosity on the plate, not in terms of quantity, but in terms of what I’m doing. I do like a feeling of love on the plate, which I think is really important. It’s very distinctive; you always know my food.”

Indeed we do, as Rosemary has also built up

an illustrious television career, making her debut appearance in Castle Cook in 2OOO. Combining her talent with her extrovert charisma, it wasn’t long before the cameras continued rolling. In 2OO5 she cemented her reputation as one of the nation’s most charismatic TV personalities with Ladette to Lady, which she followed up with Rosemary Shrager’s School for Cooks in 2OO7.

One of her most memorable appearances came when she entered the jungle for ITV’s I’m a Celebrity...Get Me Out of Here! in 2O12. She now credits the show with raising her profile among a younger generation, but is quick to dispel the notion of having acquired a ‘celebrity status’.

“I hate that word. I’m not a celebrity. I can cook and I’ve got a good talent, but I don’t see myself as a celebrity at all. I’m probably one of the most unlikely celebrities there are. I’m a working chef; it’s as simple as that.”

Nonetheless, she understands the sway that people in her position have. Indeed, the idea of young people learning to cook is something that’s particularly close to Rosemary’s heart, as she feels that celebrity chefs have become surrogate parents for a new generation of TV viewers.

“When we were younger we were always taught how to cook by our parents, but there’s been a generation who haven’t been taught. I think people today are hungry to see how things are done and to get into cooking. We have such talented chefs and


SPRING 2014 - 23

dishes look so beautiful because it’s such an art and they’re showing you how to do it. We have to eat to live and we’re feeding ourselves with our eyes.”

In addition to being one such talented chef herself, Rosemary has also taken to the stage in a pantomime production of Aladdin at the Theatre Royal in Windsor, an experience that she has cherished every step of the way.

“When I was younger I always wanted to be onstage, but especially in a pantomime. People are funny and we’re very good at laughing at ourselves. I think we’re all caricatures, especially me – I’m very good at laughing at myself and I have to say, I jumped at it. This last year I have lived my dream – I’ve got my own cookery school and I’ve been in a pantomime. What more could you ask for?”

Plenty, it would seem. With a patisserie now open at her cookery school, as well as a new book, Rosemary Shrager’s Bakes, Cakes & Puddings, published in March, it looks like 2O14 is shaping up to be another busy year for our resident chef, who approaches it with a disarmingly down-to-earth approach.

“Cooking is like fashion – things do change and you have to go through different trends to redesign. I really haven’t changed that much, but you never stop learning. I just see myself almost

as an entertainer and having a skill at the same time. I’ve got a wacky character, I know I’m a bit weird, but I am what I am. I try to make people laugh and take the fear out of cooking. I’m not an entertainer for nothing.”

Rosemary, we wouldn’t have you any other way.

Rosemary Shrager’s Bakes, Cakes & Puddings is out on March 3 through Hamlyn, priced £18.99www.octopusbooks.co.ukRosemary Shrager’s Cookery SchoolThe Corn Exchange, The Pantiles, Tunbridge Wells, Kent TN2 5TE

9 7 . os a ysh ag .co

“COOKING IS SOMETHING THAT IS JUST IN ME; IT’S PART OF MY LIFE”

Rosemary Shrager’s Bakes, Cakes & Puddingsis out on March 3 through Hamlyn, priced £18.99www.octopusbooks.co.uk

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SPRING 2014 - 25

INGREDIENTS

500g puff pastry

4 large chicken breasts, boned and

cut into thin strips

720g peeled potatoes, thinly sliced

130g butter

3 shallots, finely chopped

2 tbsp tarragon leaves

2 tbsp chives, chopped

2 egg yolks, lightly beaten

240ml double cream

Seasoning

COOK’S NOTE

It helps to have a baking mat, in which case

don’t bother to butter the tray, but put the

pastry directly onto the mat

METHOD

Preheat your oven to 180°C/350°F/Gas 4

Turn the potatoes in half the butter over

a gentle heat until they are just tender –

don’t let them brown

Remove them from the pan and allow them

to cool in a large bowl. Meanwhile, soften the

shallots in the remaining butter and add the

herbs and chicken, turning it over a steady heat

for a few minutes until it is partially cooked

Mix it all carefully with the potatoes,

season to taste and again, allow it to cool

Roll half the pastry into a circle about

36cm in diameter and put it straight onto a

lightly buttered baking tray

Brush the edges with egg yolk then pile the

mixture in the middle

Roll the rest of the pastry into a slightly

larger circle and cover the pie with it,

sealing and crimping the edges

Cut a little circle in the top (about 10cm in

diameter) to make a lid, leaving it in place.

Brush the whole surface with the rest of

the egg yolk

Bake the pie for about 50 minutes, checking

that it’s not too brown – in which case,

turn the oven down slightly

Heat the cream

Take the pie out of the oven, remove the ‘lid’

and pour in the boiling cream, lifting the

mixture gently to allow it to permeate the pie

Return it to the oven for 10 minutes

“I don’t know how it’s happened, but this has become my signature dish. It’s chicken and potato pie done in a special way and anyone who tastes it goes mad over it – they just absolutely love it. It’s very simple and only

has four or five main ingredients ” osemar hrager

CHICKEN AND POTATO PIE

THAT

Behind every great woman there’s a great man. We

introduce you to John Rogers, Rosemary Shrager’s

Executive Chef

Rosemary’s rsecond in command at the cookery school is John Rogers, a versatile and talented

chef who has gained a wealth of experience in a nu of h gh p ofil stau ants a ound th

country.

ohn s fi st ch ffing o sa h o und Chef Patron Andrew Pern and Head Chef James

Mackenzie at the Michelin starred Star Inn in Harome, North Yorkshire. From there he went to the General Tarleton in Ferrensby where he

honed his skills further under the guidance of Chef Patron John Topham and Head Chef

Robert Ramsden.

s fi st ncount th os a y ca h n he began working at Swinton Park under

Executive Chef Simon Crannage, becoming a regular at North Yorkshire’s top food festivals.

Following a stint abroad in St Tropez as a private chef, John returned to the UK to work at Paris House in Woburn, Bedfordshire alongside the

award winning Phil Fanning.

Finally, he reunited with Rosemary at Swinton Park where he became her Head Chef before relocating to Tunbridge Wells. The pair have

been as thick as thieves ever since and the rest, as they say, is history.

“I’d known John for years when he was Sous Chef at Swinton Park and he came to work with me at the cookery school there. I brought him on

board because I needed somebody young and good who was really going to up the game and

continue it. I’ve given him a share of the business as well, so it’s as much for him as it is for me. We g t on l a hous on fi and thought h d

perfect to start a business with. He’s good news.”


DISHMy Favourite

Our team’s top choices from the W&H

menu for you to try at home. This time

round it’s the turn of Tyson Marshall,

Manager of The Little Brown Jug

CRAB AND CRAYFISH SWEET POTATO

FISHCAKES (SERVES FOUR)

Preparation time: 30 minutes

Cooking time: 10 minutes

26 - SPRING 2014

“The humble fishcake is a Little

Brown Jug classic and my favourite

dish, week in, week out! The

chefs are always adjusting the dish with the

ingredients that go inside the fishcake and the

accompaniments that come with it. Throughout

the summer it will come with a tomato, onion

and mixed leaf salad, lemon mayo and a filling

of salmon, cod and smoked haddock. However,

the dish featured, which is a more recent

incarnation, is one of my favourites! Great for

the time of year, this fishcake has the healthy,

feel good factor, while also filling your belly right

up! I hope you enjoy it as much as I do!”

The Little Brown JugCrab and crayfish

sweet potato fishcakesPhotography by Sean Aidan

W&H_Iss4_Spring14_MyFaveDish.indd 2 17/01/2014 14:15

OUR FOOD

SPRING 2014 - 27

INGREDIENTS

FOR THE FISHCAKES

200g Cornish 50/50 crabmeat

100g crayfish

500g sweet potato, diced

1 tbsp extra virgin olive oil

1 tbsp fish sauce

2 garlic cloves, minced

½ bunch coriander

Juice and zest of 1 lime

1 chilli, chopped

½ cup panko bread crumbs

Salt and pepper

FOR THE BREAD CRUMB COATING

1 cup panko bread crumbs

2 eggs, beaten

½ cup plain flour

FOR THE STIR FRIED NOODLES

200g egg noodles, blanched

Juice and zest of 1 lime

2 spring onions, chopped

50g bamboo shoots

1 tsp sesame oil

1 red pepper, sliced

1 chilli, chopped

1 tsp ginger, grated

1 tbsp vegetable oil

Salt and pepper

DIRECTIONS

Steam the diced sweet potato over

boiling water for about 10 minutes or

until soft, drain well and mash.

Mix the fish sauce, garlic, lime, chilli,

coriander, olive oil, crab and crayfish

into the sweet potato mix.

Add about half a cup of panko

bread crumbs to thicken the mix and

season to taste.

Pane the fishcakes by coating all over

in plain flour and dusting off any excess.

Coat again in the beaten eggs and then

coat in the panko bread crumbs. Repeat

the process twice on each fishcake.

Deep fry at 180°C until golden brown

and the core temperature has reached a

minimum of 70°C.

In a wok heat the vegetable oil until

smoking hot and add the vegetables,

ginger and noodles. Stir fry for about

30 seconds until the mix is hot, but do

not to let the vegetables overcook.

Add the lime juice, sesame oil and

season to taste with salt and pepper.

Serve in a bowl and

enjoy straightaway

W&H_Iss4_Spring14_MyFaveDish.indd 3 17/01/2014 14:16

28 - SPRING 2014

All the food and drink products, experiences and equipment

to look forward to over the coming months

SEASON’S EATINGSThe TripIf you’re an adventurous foodie who

has caught the travel bug, this is the

perfect experience for you. Forget the

backpacks and baked beans, however,

because you’ll be eating your way around

every Michelin three-star restaurant

in the world. Travelling first-class to 12

countries over six months, you’ll sample

the cuisine of 109 restaurants on a budget

of £182,000 per couple. Just don’t forget

your passport! For more information on

this once-in-a-lifetime getaway, visit

www.veryfirstto.com

The GearFor the serious cook, there’s simply

no substitute for an AGA. The new

Masterchef XL conventional range cooker

combines a timeless design with your

choice of five colours to look the part in

any style of kitchen. It comes with three

ovens and a glide out grill, ideal for any

aspiring AGA owner who prefers the

functionality of a more traditional oven.

Experience the understated elegance of

this classic cooker from £2,995.

www.agaliving.com

The FilmHere’s your chance to take an hilarious

look at the hospitality industry with The

Grand Budapest Hotel, the latest effort

from visionary filmmaker Wes Anderson.

This unique caper follows the adventures

of Gustav H (Ralph Fiennes), a legendary concierge at a famous

European hotel who is caught up in the theft of a priceless Renaissance

painting. Supported by a stellar ensemble cast including Edward

Norton, Jude Law and Owen Wilson, it hits screens on March 7.

www.grandbudapesthotel.com

t

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W&H_Iss4_Spring14_ThisSeasonYouShould.indd 2 17/01/2014 14:18

SPRING 2014 - 29

The BookShe might not be back on

our television screens until

later this year, but national

treasure Mary Berry is still

busy in the kitchen. Her new

book, Mary Berry Cooks, is a

collection of 100 delectable

recipes for any occasion, from

dinner parties to summer

lunches. Her trademark cakes

and bakes are there as well,

complete with no-nonsense

advice, foolproof guidelines

and top preparation tips.

Available from February 27

at www.amazon.co.uk, priced

£16.98.

The CourseRoll up your sleeves and get

stuck in with Recipease, the

hands-on cooking experience

from Jamie Oliver. Aspiring

chefs of all ages and abilities

can attend classes in Brighton,

Notting Hill and Clapham

Junction to learn new skills,

get inspired and have fun

while acquiring some tricks of

the trade from professionally

trained culinary pros. Prices

for a variety of lessons start

at £15 per person and can be

booked online at

www.jamieoliver.com/recipease

The SeriesViewers suffering from Great British

Bake Off withdrawal will want to tune

in for a new BBC2 series. With Grow,

Make, Eat: The Great Allotment Challenge,

the Beeb is hoping to emulate the same

success as its multimillion viewer

predecessor. Expected to air early this

year, the six-part series will be presented

by Fern Britton and see nine couples

produce crops from their allotments each

week to be crowned the nation’s finest

horticulturalists.

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W&H_Iss4_Spring14_ThisSeasonYouShould.indd 3 17/01/2014 14:18

30 - SPRING 2014

FEBRUARY

FRUIT Start your 2014 off with some of

nature’s sweets. Bananas are ideal for a

refreshing smoothie or can be enjoyed in

numerous desserts, including banoffee

pie or a banana split. A rich source of

vitamin C is the kiwi. Also known as the

Chinese gooseberry, this furry fruit is

at its most flavoursome when raw, but

goes well in a pie, crumble, fruit salad,

Pavlova or jam.

Similarly ideal for desserts is

pineapple. The delightful zing of this

tropical option makes for a classic

pineapple upside down cake, or can

be enjoyed raw in salsas and sweet or

savoury salads. It can also be griddled,

fried or baked and served with a variety

of meats or as part of a stir-fry.

VEGETABLES Translated as ‘cabbage

turnip’, kohlrabi is a two in one vegetable

with a unique look and crunchy texture.

Mild and sweet, its leaves and main body are

equally tasty and can be rustled up into a stir-

fry, soup or stew, as well as fried in batter as

fritters or served cold in a light salad.

Leeks are back in business this month as

well and make for some tremendous sauces,

soufflés and gratins. Plus, purple sprouting

broccoli goes down a treat in a sauce with

pasta or simply tossed in butter and oil and

served as a starter.

If you’re a connoisseur of French cuisine,

you’ll no doubt already be familiar with

shallots. These hearty vegetables are a must

for any beef bourguignon or can be roasted

and served whole. And let’s not forget

truffles. By weight, this indulgent fungus

is one of the most expensive foods in the

world and is particularly appetising when

shaved over pasta or added to scrambled

eggs, omelettes or risottos.

FISH Similar in appearance to plaice, dab

is a cheaper, more sustainable alternative.

The smallest of the flatfish, it has soft,

sweet meat and can be grilled, pan-fried or

baked whole with lemon and mint.

You should also be on the lookout for

Dover sole this month. Another member of

the flatfish family, this is a more versatile

option that can be grilled, fried or poached

and is simply divine in French dishes like

Sole Véronique or Sole à la meunière.

Distinctive in appearance and firm in

texture, gurnard holds together well in the

cooking process, so is well suited to soups

and stews in particular.

MEAT This is the month to turn your

attention to partridge. Tender and full

of flavour, it’s best when hung for a few

days and kept simple. Richer flavours can

likewise be found in venison, which will be

at its best this month.

Another gamey option to consider

is hare. With darker, richer and more

flavoursome meat than rabbit, it’s perfect

for roasting when young and can be slow

cooked to perfection thereafter.

Feast your eyes on our pick of the best produce to enjoy over the coming months

CREAM OF THE CROP

W&H_Iss4_Spring14_InSeason.indd 2 17/01/2014 14:20

SPRING 2014 - 31

MARCH

FRUITSee in spring with a zing as lemons begin

to flourish this month. These sharp, acidic

citrus fruits are rich in vitamin C with a low

sugar content and can be used for sauces,

soups and chickens, as well as grated over an

array of sweet and savoury dishes.

Blood oranges are ideal for soufflés,

puddings and sauces, as well as jellies and

cocktails, but have a very short shelf life

throughout late winter, so be sure to take

advantage while they’re still around. And

with spring upon us, it’s never too early for

a fruit salad, which is where passion fruit

comes into its own.

VEGETABLES As one of the most

versatile and inexpensive options in

your veggie arsenal, cauliflower is well

suited to curries, soups and, of course,

cauliflower cheese.

For a more hardy option, kale won’t let

you down. It’s a delightful accompaniment

to game meats such as partridge, pheasant,

guinea fowl and duck.

Similarly hearty is spinach, which

can be enjoyed raw or cooked. When

choosing the latter option, it’s worth

bearing in mind that it dramatically

reduces in size when blanched, so be sure

to serve plenty of it.

Experiment with your root vegetables

by giving salsify a go. It’s also called oyster

plant due to its flavour and can be mashed

or added to salads, soups and stews. A

more popular type is swede. Otherwise

known as rutabaga or ‘neeps’ in Scotland,

it is similar in appearance to a turnip and

best served mashed.

Fans of oriental dishes will want to

snap up some spring onions, which can

be sprinkled over a variety of meals,

particularly steamed fish.

FISH If you relish dissecting your

seafood, langoustine is just the ticket. A

close relation to lobster, it’s also known

as scampi or the Dublin Bay prawn and

can be enjoyed simply with a squeeze

of lemon and a dollop of mayonnaise or

garlic butter.

Lobster itself is also up for grabs.

Whether it’s the American or European

variety, it can be used to the same effect

in an abundance of recipes, including the

classic lobster thermidor, which is grilled

lobster halves served with a mustard

cheese sauce.

Despite not being a sole or tasting

of lemon (it’s actually a member of the

flounder family), lemon sole’s delicate

and sweet white flesh is best when

simply grilled or fried and served up

with a light sauce.

For lovers of shellfish, there will be

plenty of mussels and oysters around.

With their succulent texture and seawater

flavour, oysters can be eaten raw or

steamed, grilled or poached and enjoyed as

a canapé. Mussels, meanwhile, are cheap

and plentiful and can be steamed in white

wine or cooked with more exotic flavours

such as coconut, ginger, lemongrass and

chilli.

MEAT With the start of a new spring,

lamb will of course be back on the menu this

month. In addition to the traditional Sunday

lunch, this juicy meat is perfect for slow

cooked stews and casseroles. Lamb is much

more tender than mutton and a lean cut

will be delicious when rubbed with spices

such as cumin or stuffed with rosemary and

garlic before cooking.

CREAM OF THE CROP


32 - SUMMER / AUTUMN 2013

APRIL

FRUITWhether you fancy a warming crumble or

more savoury dishes, rhubarb covers all

the bases. It’s to die for when coupled with

fresh mackerel or roast pork and can also

be easily whipped into a batch of spiced

chutney, which goes equally well with

gammon.

VEGETABLES A tasty veggie appetiser

is asparagus. Great fried, boiled or steamed,

it’s well suited to risotto or fettuccine, or can

simply be smothered in butter and freshly

ground black pepper.

Broccoli is packed with nutrients and can

be rustled up in any number of ways, be it

as part of a roast, in a stir-fry or raw.

You can officially do away with the

onslaught of roast potatoes and make way for

some Jersey Royals, a much lighter alternative

that will really get you in the mood for spring.

You can also root up further fresh veg with

radishes – fiery in flavour and striking in

colour, these little beauties will help jazz up

your salads no end.

Speaking of which, lettuce and salad leaves

will now be doing their thing too, paving

the way for some lighter, healthier and

more refreshing options for the forthcoming

summer. A particularly peppery take on this is

rocket, which is a rich source of iron, vitamin

A and vitamin C and can replace basil in pesto

or make a bed for grilled fish and poultry.

You can even go under the sea for a touch

of samphire. With its crisp texture and salty

flavour, it grows in abundance on shorelines

and can be treated in the same way as

asparagus by being dipped in melted butter.

Finally, watercress will serve you well in game

dishes, its mustardy flavour complementing

the rich meat perfectly, as well as making for a

wonderfully peppery soup.

FISH Cockles and crabs are the catch of

the month in April. The former make for a

popular seaside snack and go splendidly in

a seafood pie, while the latter is up there

with lobster whether hot or cold, in a salad,

soup or soufflé.

The mild, sweet flavour of plaice is just

as delicious. Unfortunately it is heavily

overfished and can be quite pricey, but

if you can find some that is sustainably

sourced and don’t mind splashing out,

you’ll be laughing.

Much like langoustine, prawns are a

joy to eat and dissect and are among the

most versatile seafood around. Give them

a whirl in a stir-fry, salad or fish pie, or get

messy eating them by hand. Rich in oils

and incredibly versatile is salmon, which

is simply sumptuous when smoked with

lemon juice or served as a classic dish such

as salmon-en-croûte or salmon tart.

MEAT What wood pigeons lack in size,

they more than make up for in flavour.

Widely considered as the tastiest pigeon,

two birds will make for a sizeable main

course. While young ones are tender enough

to be roasted, their older counterparts

should ideally be braised or stewed to

ensure they are equally enjoyable.


Untitled-2 2 16/01/2014 12:51

XX - SPRING 2014

THESPYWELOVESet among 400 acres in the Waihopai Valley region of Marlborough, New Zealand, Spy Valley Wines have been

providing us with some of our most popular tipples for the past six years. We speak to Zach Emett, Director of

Sales for the South of England at importer Bibendum Wine Ltd, to hear about winemaking down under

THESPYWELOVESet among 400 acres in the Waihopai Valley region of Marlborough, New Zealand, Spy Valley Wines have been

providing us with some of our most popular tipples for the past six years. We speak to Zach Emett, Director of

Sales for the South of England at importer Bibendum Wine Ltd, to hear about winemaking down under

Area H171 Report

THESE 57 ACRES IN THE LOWER WAIRAU VALLEY SEE

ONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED

BY THE OCEAN, IT HAS MORE MODERATE WINTER AND

SUMMER TEMPERATURES, RESULTING IN A LONGER,

SLOWER GROWING SEASON THAT IS IDEALLY SUITED TO

SAUVIGNON BLANCONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED




SAUVIGNON BLANCONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED




ONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED




SAUVIGNON BLANC

W&H_Iss4_Spring14_WineJourneys.indd 2 17/01/2014 13:37

SPRING 2014 - XX

You wouldn’t tend to associate the world of fi ne wines with corporate espionage and

international mystery, but py Valley isn’t your a erage wine company. ocated at the top of

ew ealand’s outh sland, it comprises nine arieties of grape in what is widely considered

to be the country’s leading region of estate ineyards.

uch a uni ue name comes from the close pro imity to an international satellite communications

monitoring station in the Waihopai Valley as part of the chelon Global etwork in other words, a

spy base. py Valley has made itself known the world o er, producing consistently award winning

wines that ha e become immensely popular both among our own customers and wine lo ers

around the globe.

n keeping with their continuing success, the story of py Valley’s beginnings is one that defi es the

odds. The company was founded in by ryan and an ohnson, who planted the fi rst of their

acres on land that was considered too hard, dry and unfertile for wine production. e ertheless,

they became pioneers in what was then considered a arlborough sub region, growing fruit and

selling their wares to other wine companies.


It wasn’t until 2OOO that the Spy Valley brand was conceived as Bryan and Jan began producing wine themselves. All production moved onsite to a state-of-the-art, 2,OOO tonne winemaking facility in the lower Waihopai Valley in 2OO3; with its cutting edge equipment, bottling line and temperature controlled warehousing, it quickly became the perfect setting for cool climate wine production.

“This high-tech winery wouldn’t look out of place in the background of a well-known spy’s adventures,” says Zach Emett, Director of Sales for the South of England at Bibendum, our UK supplier of all things Spy Valley. “As well as having full temperature controls in every room and lots of other gadgets, it’s situated right in the middle of the estate, ensuring very sensitive handling of the grapes before they are crushed.”

The man responsible for overseeing the day-to-day running of the winery is Chief Winemaker, Paul

ourgeois. With a passion for aromatic a ours, he is something of an expert on the likes of Riesling, Pinot Noir and Sauvignon Blanc, for which the Marlborough region is renowned.

“Spy Valley wines have featured on Whiting & Hammond’s lists for the last six years,” explains Zach. “Like most Marlborough wineries, Pinot Noir and Sauvignon Blanc are specialities, but Paul and his team also make a great range of aromatic whites, including Gewurztraminer and Pinot Gris. Paul has visited many of the pubs and whenever he is in the UK he makes a point of returning to them.”

While we always appreciate a ying isit from Paul when checking in on his product, the Spy Valley reputation speaks for itself. Indeed, New

Zealand Sauvignon has gone on to worldwide acclaim, pioneering the use of screw cap closures, which is now standard practice across the world. Sauvignon Blanc is cited as the UK’s favourite grape variety, with more than 8O% of Spy Valley’s production exported overseas; Britain being one of the thirstiest markets.

“The most popular varieties have been Spy Valley Sauvignon Blanc and Pinot Noir, two classics from the Marlborough region that always sell well in top quality food-led pubs,” explains Zach. “But Sauvignon Blanc is the crowd pleaser, thanks to its fruity aromas and a our.

Grown in the Marlborough vineyard on stony terraces, the latter is gently pressed and fermented in stainless steel tanks to give powerful passion fruit and gooseberry fruit characters. As a classic, dry white wine, Marlborough Sauvignon

lanc’s intense a ours and crisp acidity ha e been greeted with much enthusiasm by our customers and are the perfect accompaniment to a number of dishes from our menu.

t goes well with white fi sh, seafood and tomato-based dishes and can be a great pairing with spicy foods,” says Zach. “All the Spy Valley wines are fruit-driven, approachable and easy drinking, complimenting the different types of food served across the group.”

This unique pairing is something that has stood both companies in good stead, as Spy Valley wines continue to be an e cellent fi t for our enues. nd while these particular spies may not be on Her Majesty’s Secret Service, there can be no question that they continue to supply us with some of the most enjoyable and versatile wines on our menu, all the way from Marlborough – with love.

36 - SPRING 2014


SPRING 2014 - 37

WHERE THE MAGIC HAPPENSWELCOME TO JOHNSON ESTATE, THE PLACE THAT SEES SPY VALLEY WINES COME TO LIFE. WE GIVE YOU THE RUNDOWN OF THE THREE DISTINCT LAND TYPES THAT MAKE UP THIS FAMILY OWNED VINEYARD

JOHNSON ESTATE – With its continental style of climate, this area comprises 32O acres tucked away in the lower Waihopai Valley and is home to nine varieties of grape. Its warmer summer temperatures and shorter, more intense growing season are ideal for producing aromatics and Pinot Noir

OUTPOST VINEYARD – The Outpost can be found in the Omaka Valley. Some 25 acres boast four types of grape that grow on north facing hill slopes, giving it a greater angle to the sun and resulting in the fruit ripening from the top of the hill to the bottom for an intense fl avoured inot oir

AREA H171 – These 57 acres in the lower Wairau Valley see onl one t pe of grape produced. Infl uenced b the ocean, it has more moderate winter and summer temperatures, resulting in a longer, slower growing season that is ideally suited to Sauvignon Blanc

Spy Valley Wines

37 Lake Timara Road, RD6 Blenheim, Marlborough, New Zealand+64 3 572 984O • www.spyvalleywine.co.nz

WELCOME TO JOHNSON ESTATE, THE PLACE THAT SEES SPY VALLEY WINES COME TO LIFE. WE GIVE YOU THE RUNDOWN OF THE THREE DISTINCT LAND TYPES THAT MAKE UP THIS FAMILY OWNED VINEYARD

JOHNSON ESTATEcomprises 32O acres tucked away in the lower Waihopai Valley and is home to nine varieties of grape. Its warmer summer temperatures and shorter, more intense growing season are ideal for producing aromatics and Pinot Noir

OUTPOST VINEYARDin the Omaka Valley. Some 25 acres boast four types of grape that grow on north facing hill slopes, giving it a greater angle to the sun and resulting in the fruit ripening from the top of the hill to the bottom for an intense fl avoured inot oir

AREA H171see onl one t pe of grape produced. Infl uenced b the ocean, it has more moderate winter and summer temperatures, resulting in a longer, slower growing season that is ideally suited to Sauvignon Blanc

Spy Valley Wines

37 Lake Timara Road, RD6 Blenheim, Marlborough, New Zealand+64 3 572 984O • www.spyvalleywine.co.nz

CHIEF WINEMAKERPAUL BOURGEIOS


Untitled-2 2 16/01/2014 12:51

FOOD TRIVIA

FOODIE FACTSHEETWE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE FOOD AND DRINK

SPRING 2014 - 39

DECAF COFFEE CONTAINS CAFFEINE

Following numerous studies into popular decaf coffee brands, many were revealed to contain up to 32mg of caffeine, for instance a decaf latte, which includes two 16g caffeinated measurements of espresso. This falls just short of the amount of caffeine found in a can of Coke.

THE COLOUR ORANGE WAS NAMED AFTER THE FRUIT

The English word ‘orange’ comes from the Spanish term ‘naranja’, which derives from the Sanskrit word ‘naranga’, meaning ‘orange tree’. It began to refer to the colour as well in the early 16th century, which was previously known as ‘geoluhread’, meaning ‘yellow-red’.

THE MANY USES OF PEANUT BUTTER

Due to its high oil

content, peanut better

is an effective way of

removing chewing gum

from hair (the oilier,

the better). It can also be

used to produce diamonds,

as well as nitro-glycerine,

which is a key component

when making dynamite.

MULTIGRAIN DOESN’T MEAN WHOLEGRAIN

The term ‘multigrain’ shouldn’t be confused with ‘wholegrain’ or ‘whole wheat’. The latter two are often associated with a reduced risk of heart disease, diabetes and digestive problems, whereas the former simply means the food is made from several grains, but not necessarily

THE BAKER’S DOZEN MEANING

This phrase refers to the number 13 instead of 12 and dates back

to the 13th century when the Assize of Bread and Ale statute was

enacted in England. Bakers would intentionally include an extra loaf

of bread to avoid penalties for accidentally selling customers short.

CARROTS USED TO BE PURPLE

Prior to the 17th century, the orange carrot as we know it today wasn’t cultivated. They were purple in colour until Dutch growers developed mutant strains to include yellow and white varieties, which gradually took the form of the more recognisable and popular orange manifestation.

ICE LOLLIES WERE INVENTED BY AN 11-YEAR-OLD-BOY

‘Popsicles’ were created

accidentally in 1905 by a

Californian boy named

Frank Epperson. After leaving

a mixture of powdered

soda, water and a stir stick

outside overnight, he found it

frozen the next morning and

patented his invention as the

‘Epsicle’in 1923.

The English word ‘dinner’ comes from the

French word ‘disner’, which means ‘breakfast’. Traditionally,

dinner was eaten around noon as the fi rst meal of the day. Earlier

meals to ‘break the fast’ gradually became the norm, so dinner

was subsequently moved to a later time.

DINNER USED TO MEAN BREAKFAST

W&H_Iss4_Spring14_Foodfacts.indd 3 17/01/2014 14:33

Untitled-2 2 16/01/2014 12:52

SPRING 2014 - 41

VALENTINE’S AT W&H

VALENTINE’S DAY AT WHITING & HAMMOND

LOVE IS IN THE AIR HERE AT W&H – FOR VALENTINE’S DAY WE’RE PULLING OUT ALL THE STOPS SO YOU CAN TREAT THAT SOMEONE SPECIAL TO A DELICIOUS MEAL AT

ONE OF OUR SEVEN AWARD WINNING VENUES. COME FEBRUARY 13 AND 14, YOU WON’T HAVE TO THINK ABOUT DOING THE COOKING OR WASHING UP, AS WE’VE GOT

A REAL TREAT IN STORE FOR OUR CUSTOMERS.

With our warming fi res and

candlelit tables, you won’t fi nd

a more romantic setting for the big

night. Our restaurants are renowned

for being great party venues, but we

cater to more intimate affairs as well,

providing you with the food, service

and privacy that will make for an

unforgettable evening.

To start, why not indulge in a

red pepper, mascarpone and

Mediterranean vegetable terrine or

tuck into a warm goat’s cheese brulée

to share? For your main, there are

plenty of equally appetising options on

offer, from baked chicken breast with

a Dijon mustard and Parmesan crust

to a warming one pot roasted guinea

fowl with smoked streaky bacon and

assorted vegetables. Finally, round off

your meal with a truly decadent white

chocolate panna cotta or passion fruit

and dark chocolate ganache tart with

raspberry hearts. Whatever takes your

fancy, you’ll be sure to fi nd all this

and more on our menus. Plus, we’re

offering a glass of sparkling wine per

person for tables of four or more –

absolutely free!

So, book your table, wrap your

pressies and allow us to play cupid as

we truly spoil you and the one you

love this Valentine’s Day.

Read on for just a taste of what to

expect from our menus... but be quick

and secure your place early to avoid

disappointment!

W&H_Iss4_Spring14_ValentinesMenus.indd 3 17/01/2014 14:39

42 - SPRING 2014

VALENTINE’S AT W&H

STANMER HOUSE

THE CHASER INN THE LITTLE BROWN JUG

STARTERPork and scallop – seared scallops with julienne crispy leeks,

caulifl ower cheese purée and crispy pancetta

MAINClassic Frenchman’s rib – char grilled whole rib of beef

marinated for three days, char grilled on wood chips and cooked medium rare with hand cut chips, peppercorn sauce,

béarnaise sauce with wild rocket and a shallot salad

DESSERTDark passionate romantic – passion fruit and

dark chocolate ganache tart with raspberry hearts

STARTERA dozen rock oysters to share and simply served with

Tabasco sauce and celery salt

MAINPan roasted barbary duck breast – pancetta, roasted

shallot and baby spinach – puy lentils – mixed baby vegetables – Parmentier potatoes

DESSERTWhite chocolate panna cotta - chocolate sauce -

strawberry pâté de fruit - fresh strawberries

STARTERRed pepper, mascarpone and Mediterranean vegetable terrine –

toasted fl atbread – rocket and pine nut salad – sherry vinegar dressing

MAINLamb two ways – charred cutlet and braised minted breast –

apricot couscous – cherry tomato – harissa sauce

DESSERTPassion fruit mousse – coconut ice cream – mango sauce

STARTERSmoked duck breast – shallot and smoked garlic purée –

crispy fried kale – orange sorbet

MAINOne pot roasted guinea fowl – smoked streaky bacon –

baby onions – cherry vine tomato – butter beans – garden peas – soya beans

DESSERTDark chocolate Baileys tart –

white chocolate coated fresh berry lolly pops – chocolate caramel sauce


For full Valentine’s Day menu

and price listings visit

www.stanmerhouse.co.uk



www.thechaser.co.uk



www.theolddunningsmill.co.uk



www.thelittlebrownjug.co.uk


SPRING 2014 - 43

THE FARM @ FRIDAY STREET

STARTER‘Borscht’ beetroot soup with crème

fraîche and beetroot crisps

MAINFillet of sea bass – julienne vegetables –

Charlotte potatoes – vermouth en papillote

DESSERTPassion fruit and mint iced souffl é

STARTERSharing warm goat’s cheese brulée – baker’s bread selection –

caramelised walnut and lamb tongue salad

MAINLemon Sole Véronique – white grape and muscat cream sauce –

fi ne green beans and shallots – parsley crushed new potatoes

DESSERTCoconut panna cotta – Malibu jelly –

passion fruit coulis

STARTERPan seared bay king scallops ‘Rockefeller’ –

king scallops served in the half shell with a fennel and garden herb purée – gratinated with a brioche and parmesan crumb

MAINBaked chicken breast with a Dijon mustard and Parmesan crust –

caramelised banana shallot boulangère – garlic sautéed pancetta and purple sprouting broccoli –

truffl ed crème fraîche foam

DESSERTClassic peach Melba and Bellini (peach and Prosecco cocktail) jelly –

vanilla poached peach – Bellini jelly – raspberry compote – vanilla ice cream

THE MARK CROSS INN THE CRICKETERS INN

Don’t miss out on our special offer for tables

of four or more, where each diner on your

table will receive a complimentary glass of

sparkling wine! For full Valentine’s Day

menu and price listings visit

www.whitingandhammond.co.uk

WE LOOK FORWARD TO SEEING YOU

ON FEBRUARY 13 AND 14!

If, for whatever reason, you can’t join us on

Valentine’s Day, worry not. Our warm, cosy

venues provide a romantic backdrop

every day of the year with plenty

of interesting menu options



www.themarkcross.co.uk



www.thecricketersinn.co.uk



www.farmfridaystreet.com


44 - SPRING 2014

Page44.indd 2 16/01/2014 13:00

SPRING 2014 - 45

In today’s multicultural foodie landscape, there are plenty of meals and ingredients on offer from all over the globe. Join us on a flight of fancy as we tempt our taste buds on an

international culinary expedition to some of the more interesting countries

A TO Z: DISHES FROM AROUND THE

WORLD

W&H_Iss4_Spring14_A-ZWorldDishes.indd 3 17/01/2014 14:43

46 - SPRING 2014

AFGHANISTAN – Kabuli Palaw

Also known as Qabili Pulao or simply

pilav, this traditional Afghan dish is made up of

steamed rice mixed with lentils, raisins, carrots

and lamb. Chicken or beef are often used as

meat substitutes and chopped nuts such as

pistachios or almonds can also be sprinkled

over the top. It is made using basmati rice and

baked in the oven, resulting in the country’s

national dish and one of its most popular.

BELGIUM – Moules-frites

Despite being a popular dish in

France, this seafood favourite actually

originated in Belgium. Literally translated

as ‘mussels and fries’, there are a number

of different methods of preparation, from

‘Moules marinières’ (the most common recipe

that includes white wine, shallots, butter

and parsley) to ‘Moules à l’ail’, which sees the

mussels cooked in garlic. ‘Mosselsaus’, a sauce

made of mayonnaise, mustard and vinegar,

is a traditional accompaniment to a number

of recipes.

CHINA – Dim sum

Although China doesn’t have an

offi cial national dish, Hong Kong is famous

for its dim sum. It is intrinsically linked

with the older custom of ‘yum cha’ (tea

drinking) and traditional Chinese tea is

served alongside it. Individual portions of

the Cantonese delicacy consist of items like

dumplings and rice noodle rolls, which are

served in small steamer baskets and often

shared among patrons, a custom that has

become immensely popular worldwide.

DENMARK – Wienerbrød

In coffee shops and boardrooms

across the world, there is no better

appetiser than a Danish pastry. It has

become a speciality in Denmark, where it

was popularised, but credit is also due to

Vienna, where a lamination technique was

introduced, giving it a layered texture similar

to puff pastry. In fact, Wienerbrød is literally

translated as ‘Viennese bread’ in Denmark

and its neighbouring Scandinavian countries

as an acknowledgement of the Viennese

contribution.

EGYPT – Falafel

With origins in Egypt and the Middle

East, falafel is a deep-fried patty made from

ground chickpeas and fava beans. It is often

served in a pita or wrapped in lafa, a type of

fl atbread, then topped with salad, pickled

vegetables and hot sauce. The dish’s origin is

generally unknown, but is believed to have been

a substitute for meat during lent and has more

recently become a popular form of street food.

FRANCE – Crêpes

Shrove Tuesday is a good excuse to

stuff our faces before lent, but the ‘pancakes’

we enjoy in Britain bear a closer resemblance

to French crêpes. Deriving from the Latin

word ‘crispa’ (meaning ‘curled’), they are

often specifi cally associated with Brittany,

although they are popular throughout

France, Belgium and Quebec. They can be

served as a main meal or a dessert with a

variety of fi llings, the most common being

lemon and sugar.

GREECE – Moussaka

Ironically, despite being enjoyed

hot in many countries, the word ‘moussaka’

can be traced back to the Arabic origins

of ‘musaqa’h’, meaning ‘chilled’. Indeed, in

many Arabic countries, the dish is served

cold, but the more well-known layered

incarnation of aubergine, potato and

minced meat is a warming option that

can be topped with a Béchamel (‘white’)

sauce. Its three layers are typically cooked

separately before being combined for the

final baking process.


SPRING 2014 - 47

HUNGARY – Goulash

For a hearty winter dish, try

this stew of meat (beef, veal, pork or lamb),

noodles and vegetables, which is seasoned

with paprika and other spices. As one of

Hungary’s national dishes and a symbol

of the country, goulash is also popular

throughout Central Europe, Scandinavia

and Southern Europe. It can be prepared as

a soup and comes from the Hungarian word

‘gulya’, meaning ‘herd of cattle’ and ‘gulyás’,

which translates to ‘herdsman’.

ITALY – Pasta

Everyone loves a good spaghetti

bolognaise or lasagne, but did you know

that pasta can be dated as far back as 1154 in

Sicily? There are 310 different forms of the

Italian staple, which are known by over 1,300

names and divided into three categories: ‘pasta

asciutta’ (cooked pasta served with a sauce),

‘pasta in brodo’ (as part of a soup dish) and

‘pasta al forno’ (included in a dish that is baked).

JAPAN – Sushi

While the ingredients and

presentation of sushi can vary widely, a

common denominator is the use of vinegared

rice to accompany the raw seafood that

makes up this exciting dish. It has been

Westernised more recently, but was first

produced in Southeast Asia and known as

‘nare-zushi’ (‘mature sushi’). This denoted

the original fermenting process, whereby

fish was wrapped in soured fermenting rice,

hence the literal translation of the word

sushi being ‘sour-tasting’.

KUWAIT – Machbus

The Kabsa rice dish family is a

favourite among Saudi Arabian countries

and generally known as machbus in Kuwait.

Such dishes consist primarily of rice, spices,

meat and vegetables. Basmati is usually the

rice of choice, while the meat can vary from

chicken or beef to goat or camel. There are

a number of cooking techniques, one of the

most popular being ‘mandi’, where meat is

barbecued in a hole in the ground.

LEBANON – Tabbouleh

A refreshing Levantine specialty is

this traditional Arabic salad. It is customarily

made using bulgur, which can be substituted

for couscous, and includes tomatoes,

cucumbers, parsley, mint, onion and garlic.

Often served as part of a mezze in Arabic

countries (a selection of small dishes similar to

tapas) it has since become a popular choice in

the Western world and can be seasoned with

a mixture of olive oil, lemon juice and salt.

MEXICO – Tacos

The variety of fillings that can be

seen in tacos demonstrates this sumptuous

street food’s versatility in flavour and

texture. From pork, chicken and beef to

seafood, vegetables and cheese, there are

plenty of options to suit all tastes, wrapped in

a corn or wheat tortilla and topped with salsa

or guacamole. The more recognisable hard-

shell taco is in fact an American invention,

whereas the more traditional style sees a

tortilla simply folded.

NEW ZEALAND – Pavlova

There has been much dispute as

to whether this dessert originated from

Australia or New Zealand, but extensive

research and general consensus generally

indicates the latter. The meringue-based

pudding is associated with summertime, but

tends to be eaten throughout the year in


48 - SPRING 2014

the land down under, where it is thought to

have been named in honour of Russian ballet

dancer Anna Pavlova following one of her

tours to Australasia in the 1920s.

OMAN – Halva

For a delightfully sweet taste of

the Middle East, halva is just the thing. The

term refers to ‘desserts’ or ‘sweets’ and can be

traced back to the mid-19th century. The dense

confection is available in two different forms;

the fl our-based variety is gelatinous in texture,

while the nut-butter-based version is a lot

more crumbly. Key fl avours frequently include

honey, sunfl ower seeds, nuts, beans and lentils,

as well as carrots, pumpkins and squashes.

PERU – Ceviche

If you love your seafood with a

citrus twist, a trip to Peru might be in order.

Considered to be part of the country’s

‘national heritage’, it has even had a public

holiday named in its honour (National

Ceviche Day, celebrated annually on June

28). In order to avoid food poisoning, fresh

raw fi sh is marinated in lemon and lime

juices and given an extra kick with a spicy

dash of chilli peppers.

QATAR – Hummus

It has become a popular dip for

lovers of Doritos and pita bread alike in the

UK, but hummus originally stems from the

Middle East. High in iron and vitamin C,

it is made from cooked, mashed chickpeas

blended with tahini, olive oil, lemon juice,

salt and garlic (the Arabic word quite literally

means ‘chickpeas’). It can be traced back

to 13th century Cairo, but has become a

mainstay for countries like Qatar.

RUSSIA – Shchi

Set the Russian standard by trying

some of this warming cabbage soup. It

dates back to the 9th century and is easy to

prepare, often featuring pork, potato, tomato,

carrot and onion to enhance the fl avour,

along with a range of spices. Variations to

the recipe include the use of sauerkraut

over cabbage, in which case it is referred to

as ‘sour shchi’, or sorrel, spinach and nettle,

which is dubbed ‘green shchi’.

SPAIN – Paella

A common misconception about

paella is that it is Spain’s national dish. In

fact, this Spanish favourite originated in

Valencia in the country’s east coast and is

generally viewed instead as a regional option.

There are three main types – Valencian,

seafood and mixed. All three traditionally use

calasparra or bomba rice and often include

saffron and olive oil. Other main ingredients

generally come down to personal preference,

such as chicken, prawns and mussels.

Thailand – Pad Thai

Now a go-to option in Thai restaurants

around the world, pad Thai (or ‘phat

Thai’) has a surprisingly dark history. It

was popularised during World War Two,

when the fascist Plaek Phibunsongkhram


SPRING 2014 - 49

government regime used it as part of a

campaign to promote Thai nationalism. It

has since become the country’s national dish

and a staple street food item – a deliciously

moreish meal that will appeal to both

vegetarians and meat eaters.

USA – Apple Pie

You’ve no doubt heard the phrase,

‘As American as apple pie’. Although the recipe

actually dates back to the time of Chaucerian

England, it has become synonymous with

American prosperity and national pride, even

prompting the famous Don McLean song

and a slew of advertising campaigns over the

years. Moreover, a visit to Pie Town, a village in

New Mexico named in honour of the Yankee

favourite, should put things in perspective.

VIETNAM – Bun bo Hue

This signature Vietnamese broth is

named after the cooking style of Hue, a city in

central Vietnam. It balances spicy, sour, salty

and sweet fl avours, with lemongrass and thick

noodles being key ingredients. In and around

Hue it is often known simply as ‘bun bo’ and is

created by simmering beef bones and beef shank.

Fermented shrimp sauce is added for seasoning,

along with sugar and spicy chilli oil to taste.

WALES – Welsh Rarebit

The Welsh name for this dish is

actually ‘caws pobi’, meaning ‘baked cheese’,

but it is believed to have been ironically altered

by the English to imply that its ‘Welshness’

renders it of a foreign or inferior quality.

Nonetheless, it has become a café classic,

typically made using cheddar cheese with the

optional addition of ale, mustard, paprika or

Worcestershire sauce. It can alternatively be

topped with Béchamel sauce or Mornay sauce.

XINJIAPO – Chilli Crab

In spite of its name, this exotic

Singaporean choice isn’t particularly spicy.

The seafood sensation is made using mud

crabs, which are stir-fried in a sweet and

savoury tomato and chilli-based sauce. Since

dining is one of the country’s most popular

pastimes, dishes like this are heavily promoted

in order to increase the tourism trade.

Xinjiapo, by the way is the Mandarin name

commonly used for Singapore!

YEMEN – Saltah

Dating back 1,000 years, Yemen’s

national dish is a thick meat stew that

is traditionally served for lunch and

accompanied by Yemeni fl at bread, which is

often used to scoop up the food. Each region

of the country tends to have its own unique

variation, but common recipes include a

mixture of chilli peppers, tomatoes, garlic and

herbs that are ground into a salsa, as well as

rice, potatoes, scrambled eggs and vegetables.

ZIMBABWE – Sadza

A staple food in many regions of

southern and eastern Africa, sadza is a type of

thickened porridge that is made using white

maize or ‘mealie-meal’. It is generally eaten for

breakfast in the mornings and often cooked

with peanut butter or margarine. As the chief

source of carbohydrates, it remains the

most popular meal for indigenous people.


Untitled-3 2 16/01/2014 14:19

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52 - SPRING 2014

Page52.indd 2 16/01/2014 13:04

AUTUMN / WINTER 2013 - 09

HAVE YOU GOT YOURS ?

WE’D LIKE TO GIVE SOMETHING BACK TO OUR

CUSTOMERS SO WE’VE DESIGNED OUR OWN

CUSTOMER LOYALTY CARD. IT’S A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN POINTS EVERY TIME YOU VISIT ANY OF

OUR SITES.

BRIAN WHITING | MANAGING DIRECTOR

COME AND VISIT OUR FABULOUS PUBS AND RESTAURANTS AND

EARN POINTS AT THE SAME TIME.

IT’S FREE, EASY AND SAVES YOU MONEY.SIMPLY HAND OVER YOUR CARD WHEN PAYING YOUR BILL TO EARN POINTS ON YOUR CARD, YOU CAN REDEEM THESE POINTS AT ANY TIME IN THE FORM OF MONEY OFF FOOD AND DRINK PURCHASES AT ALL W&H VENUES.

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THEKINGSHEADBESSELS GREEN SEVENOAKS COMING SOON

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GREENE KING

SPRING 2014 - 57

ALL HAIL THE

KINGAs one of our key suppliers and leasers, heritage brewer Greene King has been

crafting award winning cask ales in the historic Suffolk market town of Bury St Edmunds for more than 2OO years. We hear how they ascended the throne

Since opening our first pub, The Chaser in Shipbourne, in 2OO3, we’ve made a habit of taking on failed venues and turning them into great operations. We like to think that a lot of this has come

down to our own visionary smarts and business finesse, but it wouldn’t have been possible without Greene King. Not only have they been supplying us with their trademark beers since our inception,

but they also allowed us to get our foot in the door with subsequent venues, leasing the likes of The Little Brown Jug in Chiddingstone Causeway for us to run.

While our own history spans just over a decade, Greene King have been building their reputation for more than two centuries. As one of the world’s leading heritage breweries, they started life when founder Benjamin Greene brewed his first batch of

beer in 1799 and are now recognised as the name behind some of the country’s best loved brews, including Greene King IPA, Abbot Ale, Old Speckled Hen and Old Golden Hen.

Their brewery has been based in the historic Suffolk market town of Bury St Edmunds from the very beginning, with Benjamin having originally acquired the 1OO-year-old Wright’s Brewery in Westgate. He handed the reins over to his son

W&H_Iss4_Spring14_AleTale.indd 3 17/01/2014 14:49

58 - SPRING 2014

Edward in 1836, who oversaw a major expansion and diversification of the company. He would later team up with rival brewer Frederick King in 1887 to form Greene, King and Sons, which quickly became one of the largest and most successful breweries in England.

Times may have moved on since then, but Greene King remain 1OO% committed to their Suffolk roots and the traditions of brewing excellence that have made them one of the nation’s best-known producers of quality cask ale.

“Over the last 2OO years our passion for crafting fine quality ales here in the heart of the Suffolk countryside has seen us build a strong reputation as a first-class brewer,” says John Bexon, Head Brewer at Greene King.

Today, the company oversees roughly 2,3OO managed, tenanted, leased and franchised pubs, restaurants and hotels nationwide, expanding its role from brewing to encompass the retail and hospitality sectors as well. From pub goers and hotel guests to licensees, supermarkets and national pub chains, their vast range of clients and customers benefit from a dedicated, passionate and skilled service.

Their evident success has grown and developed with the times – they now operate throughout the UK in both Wales and Scotland – but their beers are still brewed using water drawn from the artesian chalk well sunk deep below the brew house, as well as only the freshest local ingredients. They pride themselves on carrying out meticulous quality checks before each batch leaves the brewery gates, ensuring every pint reaches its destination in perfect drinking condition.

As Head Brewer, John’s role goes beyond the responsibility of sourcing the best possible ingredients and making sure each beer is brewed to the highest quality and taste. A great source of his inspiration for developing ideas for new beers comes from spending time in ‘trade’ in pubs, learning firsthand what works and what can be improved.

In addition to the brewing side of things, the company has also shown a commitment to the environment, as demonstrated by their Carbon Trust Standard award and Red Tractor certification, a food assurance scheme that covers production standards. In fact, they were the first brewer in the UK to be awarded the latter for all their beers, a testament to their dedication to sourcing local ingredients when crafting their brews.

As recently as 2O13, Greene King invested £75O,OOO in an innovation brewhouse at their base in Bury St Edmunds. It was opened on St Edmund’s Day (November 2O) and is named after the original patron saint of England, in whose honour the Abbey and town of Bury St Edmunds were founded more than 9OO years ago.

“The St Edmund Brewhouse specialises in brewing smaller batches and will allow us

GREENE KING


SPRING 2014 - 59

to showcase our brewing expertise, while experimenting with a range of new ingredients,

easts st les and fl avours ” sa s ohn. It s a reall exciting time for us; we are immensely proud of our long brewing heritage here in Bury St Edmunds and this investment demonstrates that we will be here to sta for man more ears to come.”

e re glad to hear it. s a new specialit range of innovative brews is lined up including ouble

op onster I a . specialit beer Greene King are continuing to look to the future and remain at the forefront of the s brewing industr . nd with over ears e perience behind them we suspect the ll be wearing the crown for uite some time.

GREENE KING IPA 3.6% ABV

The brewery’s trademark ale is characterised by its hoppy taste

and aroma. This comes from the use of Challenger and First Gold hops, which are combined

with pale and crystal malts. It goes perfectly with spicy

foods and is enjoyed in over 3O countries worldwide

OLD SPECKLED HEN 4.5% ABV CASK

5.2% ABV BOTTLEDThis finely balanced beer has a distinctive rich, malty taste and fruity aroma. It was first brewed to commemorate the

5Oth anniversary of the MG car factory in Oxfordshire, its rich amber colour and full, smooth flavour making it easy to drink

ABBOT ALE 5% ABV

o a ll avo e s oo an mature beer, Abbot combines fruit characters and a malty

richness with superb hop balance. It is brewed longer to a unique recipe and named after

the historic ruins of Bury St Edmunds’ Great Abbey, which still

sit alongside the brewery today

BELHAVEN BEST 3.2% ABV

A beautifully balanced beer with a smooth, rich texture and honey

coloured finish. As Scotland’s bestselling ale, it offers a refreshing and reassuring

taste with a light, creamy head, finished with a hint of hop. Its low alcohol content also makes it an

ideal session beer

Westgate Brewery, Bury St Edmunds, uffolk I

O1284 763 222 www.greeneking.co.uk

CROWNING ACHIEVEMENT

INTRODUCING FOUR OF GREENE KING’S MOST NOTABLE BREWS

HEAD BREWER JOHN BEXON


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PROFILE

Tell us about your background

I was born in the South East but am half Geordie! The majority of my schooling was done in Torbay, Devon, where my mum and step father live. I have two sisters in Australia who’ve made their lives there, as well as my extended family in Devon. I moved to London in 1985 and worked for a while at The Savoy Hotel where I met my lovely husband Brian [W&H MD]. The rest, as they say, is history!

What do you do at W&H?

I don’t have a day-to-day role, but normally go into the offi ce once or twice a week to do some admin work. As the company grows this could start to include more varied tasks, which I’m happy to learn as and when needed.

Which dish from the menu

is your favourite?

I honestly don’t have a fi rm choice. When I’m working I will normally have a light bite for lunch (usually a spicy chicken wrap!). If I’m having dinner I’m drawn to anything with scallops, asparagus and Parma ham and I fi nd that I enjoy fi sh a lot more these days.

How do you spend your time

when you’re not working?

My main passion is running, which I try to do three times a week and I am currently in training for the London Marathon on April 13. I do enjoy meeting up with friends for the odd coffee or lunch and my three daughters, although grown up, still require a fair amount of my time – taxi services etc! We are currently extending our house, so lots of time is being taken up with sourcing samples for everything. It’s exciting choosing a new look for our home and of course I am a girl, so I do enjoy the odd bit of shopping!

What have you got planned for 2014?

The two big things for me this year are turning 5O and doing the marathon, in that order, although they’re only separated by four days. I will be the most sober person at my party! I am running for The Stroke Association, a charity very close to my heart as my mum suffered a serious stroke two and a half years ago. It is such a debilitating and devastating thing to experience and I’ve seen how drastically my mum has changed, from leading an

active life and still working, to having to learn to walk again with only half a fully functioning body. She has also been badly affected with aphasia, which can make it diffi cult to read, write or speak. This is particularly cruel as it is so frustrating not to be able to communicate effectively or even just join in with everyday conversation, especially as my

mum was very sociable and loved to chat. My target is to raise £2,OOO for this amazing charity, helping with everything from prevention to research and providing clubs for stroke survivors to get involved in. I know these are invaluable resources for a lot of people; they help with self esteem, socialising and give them something to look forward to.

WE INTRODUCE YOU TO SOME KEY MEMBERS OF THE W&H FAMILY

JACKIE WHITING – DIRECTOR

MEET THE TEAM

SPRING 2014 - 61

To sponsor Jackie in the

London Marathon, visit

uk.virginmoneygiving.com/JackieWhiting

“MY MAIN PASSION IS RUNNING,

WHICH I TRY TO DO THREE

TIMES A WEEK, AND I AM

CURRENTLY IN TRAINING FOR THE

LONDON MARATHON”

W&H_Iss4_Spring14_MeetTeamProfile.indd 3 17/01/2014 14:54

OUR EXECUTIVE CHEF, JAMES MOYLE-ROSSER, SHOWS YOU HOW TO RUSTLE UP ONE OF HIS W&H FAVOURITES FROM THE COMFORT OF YOUR OWN KITCHEN

RULESOF THE GAME

62 - SPRING 2014

Pan roasted guinea fowl with braised lettuce –roasted carrots – pancetta with puy lentils and a Malbec sauce

‘It’s that time of year when we should all be

eating a lot more game. When in season there

really is nothing better to warm you up and

this dish can be made using not just guinea

fowl, but other game birds too. Use what’s best

and available to you. Guinea fowl is a lovely

bird and perfect if you are new to eating game.’

To start you will need to make the stock. I

recommend that you do this a day in advance

and store in the fridge until needed

BEEF STOCK

1kg beef bones

2 carrots, peeled and roughly chopped

2 onions, peeled and quartered

2 sticks of celery, roughly chopped

1 tbsp vegetable oil

8 peppercorns

2 dried bay leaves

3-4 fresh parsley stalks

1 sprig of fresh thyme

METHOD

1. Heat the oven to 200°C/400°F/Gas 6

2. Put the bones in a roasting tin and bake

until well browned

3. Place the carrots, onions and celery in

another roasting tin and toss in the oil.

Bake until well browned

4. Put the vegetables and the bones in a large

pan and add the peppercorns, bay leaves,

parsley and thyme. Cover with water

5. Bring to the boil and skim off any scum that

has formed

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W&H AT HOME

RULESOF THE GAME

SUMMER / AUTUMN 2013 - 55SUMMER / AUTUMN 2013 - 55

6. Cover and simmer very gently for 3-4 hours

7. From time to time, skim off any scum that

forms

8. Strain into a large bowl, allow to cool and

chill overnight

9. Skim off any fat that has formed on the

surface

MALBEC SAUCE

2 tbsp shallots

3-4 tbsp cold, unsalted butter

1/2 cup Malbec red wine

1 cup beef stock

Sea salt and freshly ground black pepper (to

taste)

METHOD

1. To start the sauce, make sure you have the

shallots sliced and measure out the cold butter

and red wine

2. Over a medium heat add about one

tablespoon of the butter, followed by the

shallots. Cook the shallots until soft and

golden

3. Once ready, deglaze with the red wine,

making sure to scrape up any residue from

the bottom of the pan. Let the liquid reduce

until it reaches a syrupy consistency

4. Once a syrupy consistency has been

reached, add the beef stock and any juices

from the beef bones and reduce again until

slightly thickened. Test the sauce by spooning

a bit onto a plate. The sauce should not be too

runny or too thick. It should just move nicely

on the plate

5. To fi nish the sauce turn off the heat and

swirl in the rest of the cold butter, a bit at a

time. The butter not only helps to thicken the

sauce, but it also adds richness and shine

6. Finally, season the sauce with salt and

pepper to taste

GUINEA FOWL

If you don’t feel confi dent in boning the

guinea fowl yourself, ask your butcher to

cut it into six (two French trimmed boned

breasts, two bone-in thighs and two bone-in

drumsticks). With the remaining beef stock,

braise your thighs in a roasting pot

2-3 tbsp olive oil

1 celery stick, fi nely chopped

1 carrot, fi nely chopped

1 large onion, fi nely chopped

4 garlic cloves, crushed and minced

8 chestnut mushrooms

1 1/4 tbsp all purpose fl our

A few sprigs of fresh thyme

1 bay leaf, left whole

2 tbsp (30ml) Dijon mustard

100g pancetta lardons

1 1/4 cup (310ml) dry green lentils

Remaining beef stock (set aside 100ml for the

braised lettuce)

1/2 cup (125ml) dry white wine

Guinea fowl thighs and drumsticks, skin

discarded and fat trimmed (about 5-8 thighs,

depending on size)

Salt and freshly ground black pepper to taste


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W&H AT HOME

SPRING 2014 - 65

METHOD

1. Preheat the oven to 175°C/350°F/Gas 4

2. In a large oven-safe saucepan heat one

tablespoon of the oil over a medium heat

3. Add the celery, carrot, onion, mushrooms

and pancetta lardons

4. Stir to combine and cover with a lid for

about 5 minutes to sweat the vegetables

5. Add the garlic and flour and cook for

another 2-3 minutes, stirring to thoroughly

distribute the flour

6. Add the thyme, bay leaf, mustard, lentils,

stock and wine and stir to combine

7. In a separate skillet add another tablespoon

of oil and sauté the thighs and drumsticks in

one or two batches until nicely browned (don’t

worry about cooking them through)

8. Add the browned thighs and drumsticks to

the oven-safe pan and push them down into

the liquid

9. Add salt and pepper to taste, cover with a lid

or foil and bake in the oven for 1 1/2-2 hours

until the guinea fowl and lentils are cooked

through, checking occasionally to be sure

there is still an inch or two of liquid in the pot.

Top up with water if required

10. Discard the bay leaf and thyme stems

FOR THE CARROTS

Peel and cut in any way you like. Place in a

pan with a sprig of thyme, a clove of garlic, a

knob of butter and an inch of water. Season to

taste with salt and freshly grounded pepper.

Cook on the stove top for 10-15 minutes

FOR THE BRAISED LETTUCE

Melt 50g of butter in a large sauté pan with a

lid. Pull any damaged or coarse outer leaves

from the lettuces and trim the bases. Cut the

lettuces in half lengthways, through the base

Place the lettuce cut-side up and cook for

half a minute, then turn over and cook for

another 30 seconds. Pour over 100ml of the

beef stock and lightly season. Put the lid on

the pan, reduce to a minimum heat and cook

for 5 minutes

TO COOK THE GUINEA FOWL BREASTS

Heat 2 tablespoons of oil in an ovenproof

frying pan over a medium heat. Add the

breasts skin-side down and cook for 2-3

minutes, or until the skin is golden-brown.

Make sure the pan is not too hot so that the

skin does not shrink back too much

Turn the breasts over and cook for a further

minute, then place in the oven for 8 minutes.

When cooked, remove them from the oven.

Set aside and keep warm

PRESENTATION

When all is ready you need to warm up your

Malbec sauce in a pan, take the lentils and

thighs out of the oven and warm up your

carrots on the stove top, as well as your baby

gem

Start with laying one piece of baby gem on the

base of the plate. Place some carrots around

the baby gem, carefully take one of the thighs

and drumsticks out the pot and place on top

of the baby gem. Pour some lentils over, pour

your sauce around the carrots, add the guinea

fowl breast and serve

Enjoy!


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STANMER HOUSE

SPRING 2014 - 67

Welcome to Stanmer House, our beautiful Grade I listed 18th century manor set in 5,OOO acres of stunning parkland.

Situated in the heart of the Sussex countryside, yet only minutes from the bustling city centre, the house is steeped in history and has been beautifully restored, encompassing stylish and contemporary designs while retaining its early grandeur.

This magnificent site is a popular wedding venue, including services for civil ceremonies and civil partnerships, which can be held at the house all year round. We believe that every wedding is unique, so our events team work closely with you to accommodate your every need and create a package that captures you and your partner’s personalities.

The vast grounds and manor house are the perfect setting for any wedding; the sense of history and welcoming atmosphere helps create an

inspiring and comfortable backdrop, ensuring you and your guests have a day you’ll never forget. From the minute you step through the grand entrance, the magic of the house comes alive.

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’s exceptional reputation; our imaginative and enthusiastic team have a wealth of specialised knowledge and a meticulous eye for detail.

Likewise, the house’s wonderful chefs are responsible for preparing delicious menus for you to choose from. Alternatively, our Head Chef will happily sit down and run through ideas for something a little different. Maintaining the Whiting & Hammond ethos that all food is cooked freshly from locally sourced produce ensures that you are

left satisfied and happy, from canap s and threecourse menus to evening buffets and afternoon tea.

We also offer conference facilities for business meetings. The parkland grounds make for unique teambuilding opportunities, with refreshments and lunch provided for a full day or simply a morning or afternoon. ur e ible facilities and technology can be customised to support all your specific re uests and requirements, be it an intimate meeting space or a theatre style setup.

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

So, if you’re looking to tie the knot, build your team or join us for some unforgettable occasions, Stanmer House has got it all.

SPRING INTO STANMER

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

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

Whether you’re bringing your perfect wedding to life or your colleagues closer together,

there is something truly unique about Stanmer House in Brighton, the seventh addition to

the W&H family. Experience the many delights on offer at our grandest venue to date

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Catch of theDay

68 - SPRING 2014

Situated in the heart of Tunbridge Wells, Kent, Sankey’s Fishmongers have been supplying us with quality fresh seafood

for the past four years. We speak to owner and Director Matthew Sankey about taking over the family business, how he has made it his

own and his passion for sustainability

an ey s is on e s 9 ale oa n i e ells en O 892 5 422 • www.san eys.co.

W&H_Iss4_Spring14_MeetTheSupplier.indd 2 17/01/2014 15:02

A s anyone from Tunbridge Wells will tell you, it’s a small world around here. Everyone seems to

know everyone and not a year goes by that you don t fi nd ourself bumping into a familiar face from ears past. uch was the case for atthew

anke owner of anke s ishmongers when our ecutive hef ames o le osser came calling

about the availabilit of some top ualit seafood for our menu.

I knew full well that the area s top chefs would sniff us out if we got the product right” sa s

atthew. oon enough ames was on the phone asking us about our crabs. ow ames had some insider knowledge – we both worked together in the pot wash for m father and he remembered the crabs. he ne t da m business partner

raeme and I were suppl ing he haser then he ark ross and the rest followed.”

nd sniff them out we did. fter all anke s is among the most renowned and reputable famil businesses in our part of the foodie world. aving been owned and run b the anke famil for

three generations their popular pub and seafood brasserie on t phraim in unbridge ells opened its doors in and has been a venue of choice for drinkers and diners ever since. ut the anke legac was alread in motion long before that.

anke s started in arch when m grandparents ick and eff anke bought the

eorge ragon in peldhurst” e plains atthew. father u anke then opened he ate in

ildenborough. It was m mother aggie who pushed him to specialise in seafood.”

We’re no doubt not alone when we offer a

ver belated thank ou to aggie who set the anke s on a highl successful and rewarding

culinar ourne . relationship was soon formed with arve s of ewl n who supplied the famil with top ualit crab meat and continue to do so to this da . ut it wasn t long before u wanted to spread his wings and branch out with his own establishment. hus anke s as we know it toda with its winning combination of a trend bar on street level and seafood restaurant downstairs, was an instant hit.

In 2OO7 Guy retired, selling the business to his son, who took the reins and has seen his

inheritance grow and fl ourish ever since. lwa s one to look at the bigger picture atthew soon ventured into the suppl end as well opening

anke s ishmongers at the bottom of the town in partnership with raeme nderson.

hen raeme and I set up the fi shmongers we were struggling to fi nd a ualit wholesaler so we did it ourselves with the e plicit agreement that we would onl source the best fi sh” sa s atthew.

raeme is one of the countr s fi nest fi shmongers and has built up relationships with people in the industr all over the countr . It s his dedication and passion that delivers the high ualit product that we have become known for.”

ow in its fourth ear of trading the fi shmongers has become an integral part of the

anke s d nast winning the aste of ent est ishmonger award three ears in a row

2O11 and 2O12). Offering the largest range of fresh fi sh in the outh ast raeme and his team of professional fi shmongers provide e pert advice with a strong emphasis on sustainabilit as the ensure their products are sourced as locall and responsibl as possible.

ur track record for sustainabilit is

second to none and this relies on us constantl communicating with the industr e perts” sa s

atthew. s a local compan it s vital. ur industr is being taken over by large multinationals. If we don t look after each other it will be the beginning of the end for the local trades.”

uch rall ing sentiments are few and far between nowadays, so it’s good to know that there are still people like atthew taking care of smaller independent businesses. his is where anke s has trul come into its own e panding its empire while retaining its roots as a small local and familrun compan . aving reopened he ld ishmarket as an e clusive hampagne and eafood bar at the heart of The Pantiles in Tunbridge Wells last year,

atthew remains confi dent and forward thinking about the future without compromising on his family’s values.

t anke s we are alwa s looking to improve our product be it service based or new lines and new produce. It s what gets us up in the morning.

e are keen to e pand but it s got to be natural without overstretching what we alread do.”

onsidering that anke s has been over ears in the making a natural progression shouldn t be too tall an order as atthew has ensured that his birthright continues to be a successful popular and reliable fi ture of his hometown.

Matt hew Sankey

SPRING 2014 - XX

Catch of theDay

MATTHEW SANKEY EXPLAINS HOW HIS PRODUCE GOES FROM THE SEA TO THE KITCHEN

It s a relativel simple process but re uires a lot of attention to detail. re planning is the ke which is ver hard with a fresh product like fi sh. It all starts with the chefs discussing the week s potential fi sh trends with our fi shmongers giving advice on what s available and in what kind of uantities. emember fi sh is a wild product so there is no guarantee that availabilit and pricing remains constant.

hefs will then develop their menus and start placing orders with us as the fi nish their shifts towards midnight. hat s when we kick into action. he orders are collated and the fi sh is purchased both direct and via the markets.

he fi sh is then processed and delivered to the specifi cation re uired for the chef s fridge all while the ma orit of the countr is fast asleep.”

FISHY BUSINESS

W&H_Iss4_Spring14_MeetTheSupplier.indd 3 17/01/2014 15:02

Untitled-2 2 16/01/2014 12:55

TO MARKET, TO MARKETSHIPBOURNE FARMERS’ MARKET

St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PFOpening times: Every Thursday from 9am to 11am

www.kfma.org.uk/Shipbourne

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

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

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

www.communitywise.org.uk

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

www.eastbournestreetmarket.co.uk

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

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

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

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

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

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

Opening times: First and third Saturday of every month from 9am to 2pm

www.kfma.org.uk/Pantiles

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

Opening times: Second and fourth Saturday of every month from 9am to 2pm

www.kfma.org.uk/TunbridgeWells

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

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

FARMERS’ MARKETS

SPRING 2014 - 71

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Helpful listings for the many farmers’ markets surrounding our venues

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72 - SPRING 2014

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FOOD LAID BAREFARMERS’ MARKETS

SPRING 2014 - 73

WHAT’S YOUR BACKGROUND? We are both ex chefs with over 2O years’ experience between us in the catering industry – I cheffed in pubs around Kent and Spencer was Catering Manager at Zeneca Pharmaceuticals for years, cooking for management, clients and the Government at the House of Commons. We have been together for 14 years and got married on Perranporth beach in Cornwall in 2O12. I launched Naked & Ready about three years ago as I wanted to start our own business bringing good food directly to the public. After a year of trading in the local farmers’ markets, Spencer left his job to come and help me as I was so busy. We now run a very successful food business doing over 2O markets a month, plus food festivals and supplying to local shops. Our main products are pâtés, including potted crab and wild boar with vintage port, as well as scotch eggs and award winning black pudding!

HOW DID YOU GET

INVOLVED WITH SHIPBOURNE

FARMERS’ MARKET? hipbourne was one of the first markets we did.

It’s such a lovely one to do as the people are so friendly and supportive. They are always trying to bring new custom in like getting ichel Rou there!

TELL US ABOUT YOUR PRODUCEWe source our ingredients locally as much as we can and like to use fellow market traders as our suppliers if possible to support the local economy and farmers’ markets. Gill Wing arm in Eridge is the source for our organic free range

meat, including Tamworth pork, which we use to make our famous scotch eggs! We also use Arcade

isheries in astings for our fresh and smoked fish, which we include in our pâtés. All our vegetables and eggs are bought direct from the farmers’ markets. We like the fact we know exactly where our ingredients have come from and that we’re supporting small local businesses.

WHAT DOES THE FUTURE HOLD

FOR NAKED & READY FOODS? This year the plan is more of the same, but expanding into the London markets, starting with Greenwich. Plus, more festivals and big events, which we love doing as they are good fun and we get to meet lots of nice people and be surrounded by great food! We love doing markets as we can have direct contact and feedback from our customers and would recommend it to anyone as a great low risk way to start a business.

We speak to Jo Jeffries who, along with husband and business partner Spencer Jeffries, set up aked Ready oods and continues to be an integral part of hipbourne armers’ arket

NAKED & READY FOODS

www.kfma.org.uk aked ndReady oods

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SPRING 2014 - 75

There’s nothing quite like indulging

in a sweet and sumptuous dessert to round off an evening meal. As our chief supplier of ice cream and sorbet, Salcombe

Dairy has been integral to the success of our pudding menu, providing us with the highest quality dairy products from the very beginning.

“One of our first customers in Kent was The Hare at Langton Green,” says Nick Boscawen, Director of Salcombe Dairy. “Soon Brian Whiting arrived, took the helm and it wasn’t long before he set up Whiting & Hammond. We started suppl ing their first pub he haser soon after they opened their doors and we are now honoured to be supplying them in all corners of Kent and Sussex.”

This was by no means Nick’s first foray into the food business, however. As something of an old hand at dairy production, he has been involved in the industry his entire life. Born in Mereworth, Kent, his early memories involved going to his father’s dairy farm at Plaxtol to collect milk from the cows, picking gooseberries, apples, pears and ‘getting in the way’ at hop picking time. He proceeded to manage land and farms in Kent for eight years before teaming up with wife Ginny to start a local frozen food business in 1988.

Together the couple started making their own ice cream to sell alongside their handmade frozen food, but soon realised that they couldn’t make enough to meet demand. Fortune struck when

Peter Howard, who founded Salcombe Dairy in Devon in 1981, decided to retire. Nick and Ginny didn’t waste any time in purchasing the business and opening new premises in East Peckham in 199O, complete with a large walk-in freezer.

alcombe air had officiall arrived in ent.he lush green fields of the est ountr

are the true home of the dairy industry, just as Kent is the Garden of England,” says Nick. “Salcombe produces probably the richest, creamiest ice cream in the world, but local people are emplo ed ent produce is sourced, the local economy benefits and, most importantly, you can eat it in W&H’s pubs and restaurants.”

Beyond our kitchens, Nick and Ginny have seen their products – from the famous honeycomb to the creamy vanilla – earn them 17 Great Taste Awards in four years, being sold on Singapore Airlines, in London’s Dorchester Hotel and in luxury department stores such as Harvey Nichols. And yet, despite their far-reaching success, Nick remains adamant that the key to Salcombe Dairy’s longevity remains with the ingredients.

“We have never cut corners and the recipe for the base mix is the same as it has always been,” he says. “We’ll be working on more delicious flavours for 2O14 and will try to ensure we keep Brian and all of the W&H team happy.”

With their wide range of ice creams becoming increasingly popular fixtures on our menus, that shouldn’t be too difficult.

SALCOMBE DAIRYPeckham Place, 202 Bells Farm Road, East

Peckham, Tonbridge, Kent TN12 5NA

01732 851 523 • www.salcombedairy.co.uk

Since buying out Salcombe Dairy in 1990, Directors

Nick and Ginny Boscawen have expanded their

business from Devon to East Peckham, providing us

with rich, delicious ice cream for over 10 years. We

catch up with Nick to hear how they have become

one of our coolest suppliers to date

THE PROOF IN THE

PUDDING

W&H_Iss4_Spring14_MeetSupplier_SalcombeDairy .indd 3 17/01/2014 15:06

RETURN OF THE ROUXSThe Chaser Inn played host to a once in a lifetime charity event. The neighbouring Shipbourne Farmers’ Market organised a fantastic evening alongside the team from The Chaser to commemorate the market’s 1Oth anniversary, celebrate the fabulous Roux Brothers and raise much needed funds for the

St Giles’ Church restoration project. Guests of honour for the evening were father and son – Albert Roux and Michel Roux Jr. The latter grew up within the Shipbourne area, so with this connection, the farmers’ market was lucky enough to bring the world-famous chefs to the small village for an evening of

mouth-watering food and charity fundraising for 165 other lucky guests. The team at The Chaser worked alongside the famous chefs’ team to prepare a delicious four-course meal, including the Shipbourne Farmers’ Market autumn salad, salmon and scallop ‘cervelas’ kale and brown shrimp butter sauce,

braised leg of Romney lamb with seasonal vegetables and vanilla roasted caramelised pear, plus Kentish cobnuts laced tuile and sea salt caramel ice cream. The local K College also provided some budding new chefs and waiting staff to help serve for the evening, which saw a total of £25,OOO raised

CHARITY DINNER

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BRIAN WHITING

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AWARDS

THE BEAUTIFUL SOUTH

SPRING 2014 - 79

ONCE AGAIN THE WHITING & HAMMOND TEAMS HAVE BEEN OUTDOING THEMSELVES, MAKING THIS ANOTHER WINNING YEAR FOR US WITH NOMINATIONS AND CELEBRATIONS AT A NUMBER OF INDUSTRY AWARDS. THE OLD DUNNINGS MILL AND THE FARM @ FRIDAY STREET WERE SHORTLISTED IN THE BEAUTIFUL SOUTH AWARDS FOR EXCELLENCE 2O13-2O14 FOR ‘FLAVOUR OF THE SOUTH EAST’ AND ‘TOURISM PUB OF

THE YEAR’ RESPECTIVELY. THE TEAMS FROM TWO OF OUR SUSSEX-BASED SITES WERE INVITED TO ATTEND A DAZZLING AWARDS EVENING AT THE FELBRIDGE HOTEL IN WEST SUSSEX. ALTHOUGH BEATEN TO THE WINNING POST, THEY RECEIVED HIGHLY COMMENDED AWARDS IN THEIR

CATEGORIES AND ENJOYED AN EVENING FILLED WITH FOOD, DRINK AND LAUGHS FOR ALL!

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Our vision at Punch Taverns is to become

the UK’s highest quality, most trusted

and best value leased Pub Company. We

are very keen to work in partnership with

Whiting & Hammond and felt strongly

that the Kings Head would create the ideal

opportunity as it would fi t their offer and

target market, and sit comfortably with the

geographical locations of their other pubs.

We have worked closely with Brian Whiting

on a collaborative design for the Kings Head

as a fl agship pub in the Sevenoaks area. This

site will become an exciting addition to both

Whiting & Hammond’s portfolio and the

Punch Taverns estate.

Punch Taverns’ business model is based

upon offering the enterprising individuals

who run our pubs, our Partners, a fl exible

opportunity which enables them to run

their own pub business with the support

from a large organisation and enter the

industry in a relatively low cost way.

This comprehensive business support

includes a dedicated Partner Development

Manager, plus access to marketing, training,

purchasing and bespoke business start-

up programmes. Our aim is to deliver the

best standards of service to our Partners,

working closely with them to build quality,

profi table and sustainable pub businesses.

We would like Punch Taverns to be the

fi rst choice for anyone considering running

their own leased pub business. This means

continuing to develop a market leading

range of fl exible partnership options across

a strong, nationwide portfolio of high

PUNCH TAVERNS IS ONE OF THE UK’S LARGEST LEASED PUB COMPANIES WITH A PORTFOLIO OF OVER 4,OOO SITES NATIONWIDE, INCLUDING THE KINGS HEAD IN SEVENOAKS, WHICH WE ARE RENOVATING TOGETHER

WITH WHITING AND HAMMOND TO MAKE IT THEIR EIGHTH VENUE

PACKING A PUNCH

W&H_Iss4_Spring14_PunchTaverns.indd 2 17/01/2014 15:26

SPRING 2014 - 81

quality premises. Our dedicated recruitment

website (www.punchtaverns.com) makes

it easy for potential Partners to fi nd out

more and choose the right type of place and

partnership agreement.

Our ability to invest in our pubs separates

us from our competitors – we recognise

that well invested pubs are always likely

to perform better in the market. With an

annual investment programme of over £40

million per year, any new ‘let’ will always

have an appropriate level of investment to

give it the best chance of success.

Flexibility and innovation are central

to our approach, which recognises that

every British pub is a uniquely individual

enterprise. Our Partners operate the pubs

as their own business, in their own way,

catering to their own local market. We

support them with best practice, advice and

services as well as supplying the best value

products that will appeal to their customers.

Over 3,400 Partners are also now regularly

ordering through the Punch Buying Club –

our innovative online ordering portal, which

aims to save them both time and money.

From our nationwide perspective, we are

able to identify trends and opportunities

in drinking, dining and entertainment.

We employ dedicated experts in leisure,

hospitality, food and catering, giving our

Partners access to the best advice and proven

offers to help them run successful businesses

with the potential to deliver a good,

sustainable return for them and for us.

We are delighted to be starting work on

the eighth Whiting & Hammond site in the

very near future and look forward to the pub

reopening with a brand new drinking and

dining experience for its customers.

ADVERTORIAL

For enquiries contact:

Amy Hogg - Partner Resourcing Consultant

Email: [email protected]

Direct Dial: 01283 501 888

Mobile: 07718 092 033

Recruitment Line: 01283 501 999

www.punchtaverns.com

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Untitled-2 2 16/01/2014 12:56

ADVERTORIAL

SPRING 2014 - 83

TELL US, FIRST OF ALL, WHAT YOU

MEAN WHEN YOU TALK ABOUT

“SUSTAINABLE MOBILITY”

BMW “sustainable mobility” are special

measures to constantly improve the

ecological impact of BMW Vehicles in the

automotive market. Back in 2000 the BMW

Group launched “Efficient Dynamics”

development strategies which were

innovative automotive technologies that

reduced the CO2, fuel consumption and

running costs for customers. BMW i is a

comprehensive and ground-breaking

concept for sustainable mobility. It

represents visionary electric vehicles and

mobility services, inspiring design and a

new understanding of quality that is

strongly defined by sustainability. The

materials used for the production of the car

include carbon fibre, aluminium, wool,

eucalyptus wood and even olive tree leaves!

ARE THERE DIFFERENT MODELS

OF THE ELECTRIC CAR?

The BMW i brand launched the i3 on the 16th

November 2013 and the BMW i8, the world’s

most progressive sports car, is available to

order now with launch in early part of 2014.

HOW MIGHT ONE OF THESE CARS FIT

INTO MY LIFE?

Everything about the BMW i3 with eDrive,

every detail and every feature, is designed

for life in the city. Driven by an emission

free electric motor, the BMW i3 guarantees

mobility wherever you need it. Currently

the BMW i3 qualifies for 100% discount in

the London Congestion Zone and boasts an

impressive “real-world” 80-100 miles

thanks to the high voltage lithium ion

battery. There is also a BMW i3 with Range

Extender for those customers that require

even more flexibility. So, for those

customers wanting to run a car for less

than 2p per mile while driving one of the

most ethically focused vehicles in the

world, the BMW i3 is the perfect

automotive solution.

IS KEEPING THEM CHARGED

RELATIVELY EASY?

Charging is simple. The i3 can be charged

at home with the standard plug into your

current wall socket at home and charge is

typically achieved in less than eight hours.

Alternatively the government currently

pay 75% towards the cost of a supplied and

professionally fitted BMW i Wallbox Pure,

which can charge your BMW i3 in around

3 hours using 32amp fast charge. The

current customer cost is only £315

including survey and standard

installation. This innovative solution is

controlled completely using the BMW i

smart phone app. You can of course use

public charging through ChargeNow

which is a unique service that gives

customers in the UK access to the largest

nationwide network of public charging

stations with a single card.

WHAT SORT OF MILEAGE

CAN THEY ACHIEVE?

Typically with a 100% battery charge the

BMW i3 can deliver between 80-100 miles.

The vehicle’s intelligent navigation system

will calculate the range to your destination

taking into account current traffic

information and the topography of your

journey; giving you a dynamic range on your

map and available charging stations to your

destination should you require charging.

CAN YOU PLAN A ROUTE

SPECIFICALLY FOR AN ELECTRIC CAR?

Absolutely, the vehicle’s navigation

system can give a “dynamic range” map

showing how far the car will travel before

a charge is required, allowing you to make

journey choices before you leave your

current position. BMW also have an

electric journeys website www.

becomeelectric.co.uk that allows you to

enter your postcode and view the range of

your BMW i3 on a map with places of

interest to visit and public charging

stations should you require them.

GIVE US FIVE DESCRIPTIONS

THAT BEST SUMMARISE THE

ELECTRIC CAR CONCEPT

Visionary Design, Sustainable Mobility,

Innovative Drivetrain, Driving Pleasure,

Technological Breakthrough.

www.coopertunbridgewellsbmw.co.uk

01892 628 128

NOVEMBER 2013 SAW THE LAUNCH OF THE NEW ELECTRIC BMW i3. TO FIND OUT WHAT IT’S ALL

ABOUT WE TALK TO AMIT VAJA – DEALER PRINCIPAL AT COOPER BMW TUNBRIDGE WELLS

LEADING THE

CHARGE

W&H_Iss4_Spring14_Advertorial BMW.indd 3 17/01/2014 15:13

Untitled-3 2 16/01/2014 14:24

FOOD & DRINK APPS

APPY EATER STILL BATTLING TO STAY IN SHAPE? THEN THE GOOD NEWS IS YOUR TRUSTY SMARTPHONE IS HERE TO HELP. READ ON FOR OUR SELECTION OF NUTRITIOUS APPS THAT WILL HELP YOU GET RE-ENERGISED, REFOCUSED AND REVITALISED OVER THE COMING MONTHS

SPRING 2014 - 85

Green Kitchen – healthy vegetarian recipesBy Amazing Applications AB

Here’s one for all you veggie smartphone users. An inspiring source

of organic and vegetarian food, this tantalising app combines creative

recipes with gorgeous photography. Some 90 handpicked dishes are on

offer and straight from nature’s larder, containing a bare minimum of

gluten, sugar or dairy products – a diverse selection of main courses,

snacks and healthy drinks for anyone with a love of all things green.

£2.99

Filibaba Smoothies: healthy & tasty drinks

By Filibaba

Discover a world of colour and fl avour with this

wonderful array of smoothies. Whether your

preference is sweet, sour or fruity, you can learn

about the vitamins, antioxidants and minerals

that go into these invigorating drinks, which are

enjoyable as a snack, an appetising dessert or

for breakfast. Browse an extensive database of

captivating photos and let your imagination run

wild with an assortment of recipes.

FREE

FREE

FREE

3 Day Detox

By Juice Master

Lose up to 5lbs

in just three

days with

bestselling

author and

lifestyle coach

Jason Vale’s

new juice

detox. Daily coaching videos

and recipes will help you get

in shape quickly, while an auto

generated shopping list gives

useful advice on the right

items to go for. Plus, detox

info provides information on

how each recipe supports your

body, so you can feel great and

know exactly why.

£2.99 Learn more about your food and diet with this fun,

insightful myth buster. Loaded with more than

600 different foodie facts and myths spread across

11 unique categories, you can test your nutrition

awareness with an

interactive quiz against the

clock. Share your progress

with friends, store your

favourite facts and receive

new updates and statistics

based on your current

knowledge.

Calorie Counter & Diet Tracker

By MyFitnessPal.com

Get fit and lose weight with the

fastest growing and easiest to use

calorie counter on the iPhone. Featuring the

largest food database available (over 3million

different foodstuffs), the app remembers your

favourites so that you can easily keep track of

what you regularly eat.

Work out the dietary

content of your meals

with a recipe calculator

and use a handy

barcode scanner to track

all major nutrients.

Nutrition Quiz: 600+ Facts, Myths & Diet Tips for Healthy Living By runtastic

W&H_Iss4_Spring14_Apps.indd 87 17/01/2014 15:15

GADGETS

KEEPING THE WEIGHT OFF IS A CONSTANT CHALLENGE FOR MOST OF US, IF NOT A FULL-TIME JOB. SO, WE BRING YOU SOME OF THE BEST HEALTHY EATING APPLIANCES THAT WILL HELP YOU TURN OVER A NEW LEAF

EAT YOURSELF HEALTHY

SAGE BY HESTON BLUMENTHAL

NUTRI JUICER PRO

One of the best ways to detox is with a revitalising smoothie. Get the most out of your fi e a day with the stylish design and user-friendly functionality of this juicy option. An extra large chute means you can juice larger fruits and vegetables in no time, while a patented feed tube and filter make continuous juicing a bree e.

, W motor means uick results and you can e en pur e softer ingredients like bananas and mangos to make dessert coulis with a uni ue soft fruit disc.

£299.95 from www.johnlewis.com

86 - SPRING 2014

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SPRING 2014 - 87

PREPARA DELUXE OIL MIST SPRAYER

£15.24 from www.amazon.co.uk

Whether you’re drizzling it over a freshly made salad or using it to prepare a more warming meal, olive oil is a godsend for foodies. Even the most health conscious cook can get a little overly zealous, however, which is

where this innovative tool comes in. Featuring an elegant glass reservoir and non aerosol sprayer, it will allow you to master greater control over

how much oil you use. Plus, by adding your own herbs, you can make your dishes just as tasty while keeping your weight down at the same time.

JOSEPH JOSEPH GREY SHELL DIGITAL SCALES

£45 from www.debenhams.com

Manage your portion control with this essential item from Joseph Joseph. Boasting a state-of-the-art mechanism, these sculptural, compact digital

scales will not only help to keep you in check with how much you’re eating, but will also make a trendy addition to your kitchen worktop.

The ‘add and weigh’ feature is a useful setting that can handle multiple ingredients at once during food preparation, and a large LCD display

indicates the weight of each item so that you can monitor exactly how much is on your plate at all times.

TEFAL ACTIFRY 2 IN 1£279.99 from

www.lakeland.co.ukEnjoy a batch of homemade chips guilt free with this nifty ‘frying’

device. Exclusive to Lakeland, the two-tier cooker circulates hot air for healthier cooking, resulting in scrumptious feasts that contain only 3% fat. In addition to those speciality frites, the two in one design also

accommodates your favourite meat and fish as well, so you can whip up a steak or some cod and chips with minimum fuss. To get you started, a recipe book is included with inspirational tips on how to savour the

flavour without compromising on your health.

CITRUS ZINGER WATER INFUSING BOTTLE

£14.99 from www.zing-anything.co.uk

If you like your water with a twist of lemon, then you’ll love this handheld juicer. Designed specifically for citrus fruits, the easy to use

de ice allows you to infuse your with a refreshing blast of fruity est, including limes, oranges and clementines. You can also add your choice

of ice or mix your favourite flavours up for an even more invigorating option. It’s easily transportable and ideal for busy, active lifestyles, so whether you’re at work, the gym or out and about, you can stay well

hydrated wherever you go.

W&H_Iss4_Spring14_Gadgets.indd 3 17/01/2014 15:19

WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS

CUSTOMER REVIEWS

YOUR

FEEDBACK

THE CHASER INN“@thechaserinn @Whiting_Hammond Well done Viv for arranging it [the charity dinner] – The Roux brothers never forget the magic of Shipbourne. #legends :-)”Martha Vipond @Damsongin, Twitter

“Ate there with family, loved the pub, the atmosphere, great for families, including dogs, would recommend to anyone, have eaten there before and never been disappointed.”buddys, Top Table

“We spent numerous evenings drinking and dining at The Chaser Inn, what a fantastic place to enjoy what a real English pub should be like. You guys really know what you are doing from decor to fi ne dining and everything in between.”ZimboJules, Trip Advisor

THE LITTLE BROWN JUGTHE LITTLE BROWN JUG“Another fantastic meal @LittleBrownJug1 just need to get a gym membership now as stuffed. Thanks guys amazeballs”Mark Davies @marksdavies1, Twitter

“This is one of my favourite places for a fantastic meal at reasonable prices. I brought a friend from out of town to show her a nice traditional country feel pub and she was blown away. Never had a bad meal here.”natateden, Top Table

“The staff were very helpful and the atmosphere and decor are instantly relaxing and comfortable. The food on offer is a breath of fresh air against the background of constantly churned out fare to be found in many chain pubs who have lost touch with the art of connecting with the customer.”ObjectiveView001, Trip Advisor

“@Whiting_Hammond Should I mention how much I love @farmfridayst? Keeping everything crossed in the hope you’ll make my lousy week better :)”Fiona Shoop @FiShoop, Twitter

“We had a great night at the farm, it was the first time most of our group had been here and it came highly recommended. We were not disappointed. The food was delicious and we all had fun, the service was outstanding.”amy123, Top Table

THE FARM @ FRIDAY STTHE FARM THE MARK CROSS INN THE MARK CROSS INN “Fantastic late lunch @themarkcross – excellent service (makes you realise how poor it is in other places) great food & stunning views.”David Westbrooke @DavidWestbrooke, Twitter

“Fabulous place for the whole family to enjoy a relaxed meal. The food is always excellent: high quality & plenty of it! The atmosphere is very relaxed and very good for children. Good outside area, too.”lizmm, Top Table

“Everything was beautifully cooked and served de-lightfully. Service was attentive but not intrusive. Yes, it is pricey, but one gets what one pays for, and this is a pub that actually serves restaurant quality food and it is served in a beautiful setting with friendly staff.”pollenca, Trip Advisor

THE LITTLE BROWN JUG

“This is a really lovely place to go with family or as a couple. The staff are friendly and helpful, the food is really excellent and the ambiance relaxed and comfortable. I enjoy myself every time I come here as do my family and friends. I would highly recommend it to anyone.”Amy T, Trip Advisor

88 - SPRING 2014

W&H_Iss4_Spring14_Reviews.indd 2 17/01/2014 15:21

THE CRICKETERS INNTHE CRICKETERS INN“@Cricketers_Inn me and the missus had a fantastic lunch yesterday. Great food #thebestyet”Paul.D @paulmdavey1990, Twitter

“From start to fi nish you are made welcome and nothing is too much trouble, the atmosphere is very calming, the food is amazing and presented to a very high standard, would recommend this pub to anyone. BOOK A TABLE NOW.”monkey, Top Table

“Thanks to all the staff at the Cricketers Inn for making our special day complete. We found the service to be very attentive and there was great choice of food which was delicious. We recommend the venue highly to anyone and will defi nitely come back again ourselves.”Imogian, Trip Advisor

THE OLD DUNNINGS MILLTHE OLD DUNNINGS MILL

“The Old Mill is undoubtedly THE best pub in the area for drinks, food, atmosphere and service. We live locally and eat here regularly. Very friendly staff, especially the Manager who always takes time to welcome us and talk to us. We love this place.”Helen D, Trip Advisor

“@dunningsmill just had the best roast dinner EVER!! Beef, lamb & pork all on one plate!! Wowzers!! (-:”Bonnie J Boon @WeddingmuaBon, Twitter

“Very pleasant dining experience for Sunday lunch. The food was very good, served on hot plates. A good vegetarian option also. Staff attentive, so no complaints whatsoever. Thank you, will visit again.”LUVPUBS, Top Table

FOOD FOR THOUGHTWe always love to hear the positive things our customers have to say, but are equally on the lookout for anything we can do to make your experience even more enjoyable next time. Here are a few examples of some of our diners’ constructive suggestions

The Mark Cross Inn “We have visited a few times as the venue is pleasant with lovely views in the summer and spacious and comfortable inside. The service varies, but on our last visit was really good. The choice of food is pleasing, but the quality no more than average to good and the food could certainly have done with being warmer and the vegetables slightly more cooked.”Meg M, Trip Advisor

STANMER HOUSE

“Just popped to @StanmerHouse for dinner with @miss_faith54, very nice too!”Dan Garner @dasgarner, Twitter

“I have been to Stanmer House for a friendly get together. We really enjoyed ourselves. The staff were friendly and effi cient, the venue is beautiful and tasteful, open fi re, comfy furniture what else could you want. Well worth a visit. Most enjoyable.”Pammie707, Trip Advisor

The Cricketers Inn“First time I have had reason to complain, but my friend’s sirloin steak was very tough and full of gristle. The staff made just a token reduction in the cost. The rest of our food was fi ne.”kentishman1, Top Table

BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH

CONSTRUCTIVE COMMENTS

SPRING 2014 - 89

The Chaser Inn “This would make a wonderful gastro pub. It has a beautiful countryside location and is attractive and traditional. Unfortunately the food for me doesn’t live up to the surroundings. There is a lot of traditional pub food on the menu, but I think that they could do a lot more interesting, seasonal and local dishes using produce from the farmers’ market.”LAW64, Trip Advisor

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SPRING 2014 - 91

YOUR CHANCE TO WIN A SUNDAY

LUNCH FOR FOUR

f you do not wish to be contacted in the future by Whiting ammond or any other affiliated brand, please send an email stating this to office whitingandhammond.co.uk with the subject line Gastro unday unch ompetition’. lternati ely, state this in written correspondence addressed to

Whiting ammond, The ittle rown ug, hiddingstone auseway, Tonbridge, ent T

The day of rest becomes the day of indulgence for this issue’s competition as we offer you the chance to win a three-course Sunday lunch for four (including two bottles of house wine) at a W&H venue of your choice!

To be in with a chance of winning this mouth watering prize, all you have to do is email your name, address and contact telephone n e o o ce w i in an a on .co. wi e s ec line as o n ay nc o pe i ion. l e na ively sen yo e ails o i in a on e i le own i in s one a seway on i e en 8 . losin a e o en ies is n ay p il 3 2O 4.

Good luck and we look forward to receiving your entries!

TERMS AND CONDITIONS

e winne will e selec e a an o an i in a on s ecision is nal. e p ize is as s a e a ove an canno e s s i e wi e e cep ion o so in al e na ives o alco ol. Only one en y pe

pe son will e accep e . Only one eal o o is availa le w ic s e a en on a n ay wi in ee on s o e winne ein no i e e cl in p lic oli ays. en e p e e ence s e s a e in yo

co espon ence. o cas p ize al e na ive will e o e e . inne s ay e as e o a e pa in p lici y p o os ela in o e co pe i ion. e s an con i ions apply. ll con ac e ails na e a ess an

elep one n e a e no s pplie yo en y will e invali . n e nli ely even a e p ize as s a e a ove is no availa le i in a on ese ves e i o o e a p ize o si ila val e.

W&H_Iss4_Spring14_CompetitionHome.indd 3 17/01/2014 15:23

92 - SPRING 2014

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SUMMER / WINTER 2013 - XX

recruitment

We are always interested in talented people and whether you’re already at the top of your game or it’s your first step on

the ladder as an apprentice, we are on the lookout for the type of character who will fit in with our passion for great food,

great drink and great company. If you are in the hospitality business and looking for the next move on your career path, be it

working with guests Front of House or creating and delivering the very best food from our kitchens, we want to meet you.

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

We are the multi-award winning Whiting & Hammond family pub and restaurant group located throughout Kent and Sussex.

EXCITED BY THE PROSPECT OF WORKING ALONGSIDE PASSIONATE PEOPLE? THEN SEND YOUR CV TO:

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

Tonbridge, Kent TN11 8JJ

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

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SPRING 2014 - 95

SUPPLIERS LISTING

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

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

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

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

CHASE [email protected] | 01892 870 882

COOPER BURNETT www.cooperburnett.com | 01892 515 022

CPL TRAININGwww.cpltraining.co.uk | 0845 833 1835

DORSET SNAILSwww.dorsetsnails.co.uk | 01202 632 492

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

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

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

FROBISHERS www.frobishers.com

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

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

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

HR ADVISE MEwww.hradvise.me | 0844 225 4077

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

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

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

KENT FARMERS MARKETS 01732 833 976 | 07768 643 614

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

LARKINS 01892 870 328

NATWESTwww.natwest.com | Sarah Hilliard 01892 790 635

PENSHURST FINE FOODS 01892 664 044

PUNCH TAVERNSwww.punchtaverns.com | 01283 501 600

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

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

TAYLORS [email protected] | 01785 240 444

THE GYM www.the-gym.co | 01892 548 700

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

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

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LAST ORDERS

Before we look ahead to an exciting 2O14, I’d like to regale you with a story that, to me, sums up everything I love about

coming to work every day. There are three things that make Whiting & Hammond a success – our product, our staff and our customers. I can think of no better example of all three coming together than during Christmas when Paul Giles and the team at The Cricketers Inn overcame massive adversity after losing power on December 23 for four days, including Christmas Day, during the storms.

aul, along with his ead hef, aura arnell, rallied their team and invited booked customers, as well as other members of the public who had lost power, to a stunning complimentary feast at the local St Johns church hall in Meopham on Christmas Day. This was truly going above and beyond any expectations and embracing the Christmas spirit – I’m extremely proud of what they achieved.

o, what do we ha e to look forward to in Very soon we have Valentine’s Day celebrations at all our sites, so don’t forget to get in early for your table as these get snapped up quickly, and with it falling on a Friday this year, they will be even more in demand than normal. But of course, most importantly of all, make sure you have your table

reserved for the biggest day of the year – Mother’s Day on March 3O. You can’t say I haven’t warned you!

nd talking of mothers (and fathers), we also ha e aster (and more school holidays!) to look forward

to. But by then all the gardens will have had a good spruce up and be in full swing, ready for the sunshine.

’ e got my work cut out for the foreseeable future as we start reno ating the ings ead in essels Green – all going well, we should be open by the end of March. I’m really excited with the plans we’ve got for the site; I think it’s going to be a cracker, although I’ve got no doubt I will have a few more grey hairs before the next issue of Gastro is out!

f you want to keep up with the news, follow us on Twitter @Whiting_Hammond where I’ll be giving regular updates. nd you ne er know, as a follower

you could always win a meal at one of our sites as we periodically give them away.

We’ e been battening down the hatches hoping the bad weather will ease off and crossing everything that we’re now through the worst of it… looking forward to the brighter colours and weather that spring will bring, with our chefs already planning their seasonal dishes.

nyway, for now ’m off to the pub!

Cheers,

Brian Keeley Whiting MD

A WORD FROM

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THE CHASER INNStumble Hill, Shipbourne,

Tonbridge, Kent TN11 9PE

Manager: Craig White

Head Chef: Daniel Curtis

Tel: 01732 810 360


Website: www.thechaser.co.uk

THE OLD DUNNINGS MILL Dunnings Road, East Grinstead,

West Sussex RH19 4AT

Manager: Janet Webb

Head Chef: Steve Ednie

Tel: 01342 326 341


Website: www.theolddunningsmill.co.uk

THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,

East Sussex TN6 3NP

Manager: Kiran Shukla

Head Chef: Dave Deane

Tel: 01892 852 423


Website: www.themarkcross.co.uk

THE FARM @ FRIDAY STREET 15 Friday Street, Langney,

Eastbourne, East Sussex BN23 8AP

Manager: Paul Worman

Head Chef: Neil Parfi tt

Tel: 01323 766 049


Website: www.farmfridaystreet.com

THE CRICKETERS INN Wrotham Road, Meopham,

Gravesend, Kent DA13 0QA

Manager: Paul Giles

Acting Head Chef: Laura Parnell

Tel: 01474 812 163


Website: www.thecricketersinn.co.uk

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

Manager/Acting Head Chef: Simon McLoughlin

Events Manager: Rebecca Weller

Tel: 01273 680 400


Website: www.stanmerhouse.co.uk

MAKING THAT BOOKING

All the names and numbers you’ll need to get in touch

with Whiting & Hammond...

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

Manager: Tyson Marshall • Head Chef: Neil Haywood

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

98 - SPRING 2014


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ROSEMARY SHRAGER

“I try to make people laugh and take the fear out of cooking”

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTROSPY VALLEY WINES

FIT FOR A KING

SPRING EATING

DISHES FROM AROUND THE WORLD

FOOD OF LOVE

FISHY BUSINESS

We compile an A-Z from 26 different countries

Treat that someone special to a W&H Valentine’s meal

The family dynasty that is Sankey’s

The Kiwi vineyard with an undercover connection

Why Greene King are still at the top of their game

Our guide to the best food, products

and experiences

HOUSE

OnThe

FREE • FREE • FREE • FREE • FREE • FREE • FREE • FREE • FREE • FRE

HEALTH TECHApps and gadgets to help you stay in shape

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Gastro Magazine Spring 2014

Documents

Transcript of Gastro Magazine Spring 2014