Gastro Magazine Spring/Summer 2013

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTRO

Take the tour of each of our wonderful pub restaurantsSEVEN WONDERS OF WHITING & HAMMOND

AMBITIOUSAPPETITESHow two hungry young men started a pub group that just keeps growing

FROM GRAPE TO GLASS

Follow the fascinating journey of our remarkable Prosecco wine

HESTON GENIUS OR SHOWMAN?

WIN WIN WIN!Three chances to enjoy mouthwateringmeals for you and your friends

IT’S A DATEDon’t miss top attractions and events

at your favourite local pubs

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mailto:[email protected]

44 - Spring / Summer 2013

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www.sharpsbrewery.co.uk

www.facebook.com/sharpsbreweryuk

SPRING / SUMMER 2013 - 5

A WARM WELCOME

E xciting times here at Whiting & Hammond as we proudly introduce the inaugural edition of our brand

new Gastro magazine! Within the pages of this spring/summer issue, you’ll learn all about the fascinating history of how our parade of pubs came into being, as well as some of the key players who have been instrumental to our success.

Get to know the company as we take you on a grand tour of our seven award winning venues. The fi rst of these, the Chaser in Shipbourne, will see the 10th anniversary of its opening roll around this summer, so look out for details of some celebratory events that are not to be missed. You can also meet some members of our team and fi nd out about their favourite dishes from the W&H menu – they’ll even show you how to make them at home!

What’s more, you can read up on the latest news from our part of the world before delving into our exclusive cover feature on celebrity chef, Heston Blumenthal. We’ll also be catching up with the queen of the kitchen herself, Delia Smith and fi nding out why her

love of baking seemingly knows no bounds. For the budding chefs among you, we’ve

got some handy tips on what produce and ingredients are best to enjoy this season, as well as a useful list of farmers’ markets from our pubs’ surrounding areas, where you can stock up on the freshest fare available between May and July.

It’s not all about our home turf, either. Take a trip to the Bisol vineyard in rural Italy to learn about one of our trademark sparkling wines, Jeio Prosecco and the history of the family who have been producing it for generations.

Closer to home, get an inside glimpse of how Harveys in Lewes have been brewing brilliance for more than two centuries. Over in Tonbridge, the boys at Haywards Butchers tell us why they’re the prime cut for our menu, while surf is most certainly up for Sharp’s Brewery in Cornwall, who spill the beans on the success of their bestselling beer, Doom Bar.

Some fun foodie features can also be seen in the form of the best food and drink apps to have on your iPhone, not to mention the fi nest in gastronomic gadgetry to jazz up your kitchen. You’ll be in with a chance of winning

one of several competitions throughout the magazine, where you and your friends can be treated to a three course meal at a W&H venue of your choice. What a prize!

Ultimately, I want this to be a chance for our company to give something back to you, our loyal customers. The simple truth is that, without your continued support, we would not be where we are today and it is because of you that we are able to proudly call ourselves not just a company, but a family that grows with every person who passes through our doors.

So, pull up a stool, get the rounds in and enjoy a warm welcome from myself and the entire Whiting & Hammond team.

Cheers,

Brian Keeley Whiting MD

P.S. More thoughts from me on the year ahead can be found on page 93

WELCOME

W&H_1_Mar13_Welcome*.indd 3 08/04/2013 17:32

CONTENTS

6 - SPRING / SUMMER 2013

9 - FRONT OF HOUSEEnjoy our news page with all the latest

goings-on from our part of the world

13 - AMBITIOUS APPETITESHow it all started and where it’s all

heading – thanks to two hungry young men

17 - OUR PUBSTake the grand tour of the seven

wonders that are W&H

25 - COOKING UP A STORMCelebrity chef Heston Blumenthal; is he a

genius or a showman? We let you decide

31 - MY FAVOURITE DISHOperations Manager, Darren Somerton, on

his favourite dish and how you can make it

at home

33 - SEASON’S GREETINGSA roundup of the freshest seasonal

ingredients and produce to savour over

the coming months including new potatoes,

asparagus and spring onions

39 - BREWING BRILLIANCEHarveys’ Chairman, Hamish Elder,

talks about the 200-year history of the

Sussex brewery

44 - WEDDINGS AT STANMER See the big day of your dreams come to life

at our breathtaking Grade I listed mansion

50 - SNAPSHOT IN TIMEWe capture the fun at our beer festivals,

events and celebrations

57 - TO MARKET, TO MARKETMake the most of your local farmers’ markets

just like we do

58 - A CUT ABOVE THE RESTSpencer Hayward is the man behind the

family butchers that really delivers for us

25

44

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W&H_1_Mar13_Contents.indd 2 08/04/2013 17:35


Editor - Richard [email protected]

Writer - Frederick Lattyfl [email protected]

Publishing Director - Nick [email protected]

Designer - Tim [email protected]

Production Co-Ordinator - Phil [email protected]

EDITORIAL & PHOTOGRAPHIC CONTRIBUTORS

Adam Parker - Cover ImageJanet Penny Photography

HarveysSam Yardley

Sam KestevenPhil Glover

Bruce Elliott PhotographyMaurice GilhamMattia MionettoFredi MarcariniPaolo SpigariolFrancesco Galifi

James CaanRob Lawson Photography LtdCharles Best Photography Ltd

Douwe EgbertsBibendum Wine Ltd

www.visitbrighton.comPete Shepherd

Meopham Valley VineyardEastbourne Tourism Dept

Pennington PREmma Duggan Photography

Liz RobertsPashley Manor Gardens

www.visitkentbusiness.co.ukwww.nationaltrustimages.org.uk

Trevor LeightonDan Jones

Keeley BolgerPeter Jenkinson

Hodder & StoughtonRed Consultancy

PA Featurefi leShutterstock

ONE MEDIA AND CREATIVE LTDKenwood House, 1 Upper Grosvenor Road,

Tunbridge Wells, Kent TN1 2EL

01892 779 650 • www.one-media.co

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

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

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

material or the return of these materials whilst in transit.

60 - FROM GRAPE TO GLASSTake a trip to the Bisol family’s sleepy

vineyards in Italy to discover the remarkable

story of Jeio Prosecco and how it ends

up at our venues

67 - MEET THE TEAMExecutive Head Chef, James Moyle-Rosser,

on his role at W&H and what makes all

things gastro tick

68 - HOME COMFORTSThis is where we tell you how to cook

two W&H favourites in the comfort of your

own kitchen

72 - OUT & ABOUTWe handpick some of the best events

and attractions to enjoy from our pubs’

surrounding areas

78 - YOUR FEEDBACKHere’s what you’ve been saying about

our pubs and restaurants

80 - LET THEM EAT CAKEDelia Smith gives us one of her favourite

recipes to kick start your own baking

83 - FINDING THE RIGHT BLENDHow one of the world’s foremost coffee

roasters adds some continental fl avour to

our pubs

84 - CATCHING THE WAVEThe story of how one brewery’s fl agship beer,

Doom Bar, is winning over the nation

89 - iEAT, THEREFORE I AMLoad your Smartphone with a selection

of the best food and drink apps

90 - GO, GO GADGET KITCHENThe coolest culinary gadgets around

will help jazz up your cooking

93 - LAST ORDERSA fi nal, enlightening word from our very

own MD, Brian Whiting

95 - WIN! WIN! WIN!Three chances to enjoy for free a fantastic

dining experience at a W&H

venue of your choice

96 - MAKING THAT BOOKINGAll the names and numbers you’ll need to

reserve your table

97 - OVER TO YOUYour chance to take home a bottle of

Laurent Perrier Champagne by fi lling out

our customer survey

GASTRO33

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siemens-home.co.uk

siemens-home.co.uk

siemens-home.com/ie

2013 IS SHAPING UP TO BE A BIG YEAR FOR US. FROM OUR FLAGSHIP PUB, THE CHASER INN, CELEBRATING ITS 10TH ANNIVERSARY TO OUR OFFICIAL SPONSORSHIP OF THE

TUNBRIDGE WELLS RUGBY FOOTBALL CLUB 7’S TOURNAMENT, WE TAKE A LOOK AT ALL THE HAPPENINGS AND SPECIAL EVENTS TO ENJOY OVER THE COMING MONTHS

FRONT OF HOUSE

M any, many years ago – well,

in 2003 to be exact – two

men ventured out in search

of a dream. They couldn’t fi nd it, so they

opened a pub instead. The name of this

charming little wayside retreat was the

Chaser Inn and those two men were Brian

Whiting and Chris Hammond.

The Chaser is now the fl agship pub

for our gastronomic empire and 10

years later stands alongside six other

magnifi cent sites across Kent and Sussex.

Each is unique in their own right but still

offers that familiar ambience and quality

associated with our establishments. Set

in the heart of the British countryside, the

Chaser is situated next door to a beautiful

church and opposite a large grassy

common offering a vast array of walks and

drawing ramblers from near and far.

So, in celebrating the Chaser’s 10-year

anniversary, we ask how, in these uncertain

times, the Chaser has thrived where others

have failed? For which the answer is purely

that the proof is in the pudding! Their menu

is honest and simple but seasonal and

interesting at the same time. It changes daily,

which helps to keep it fresh and seasonal and

also allows them to take advantage of daily

market offers. Only the best quality produce

is used and everything is made in-house

and cooked on the premises by their team

of trained chefs. However, all this would be

nothing if it weren’t for an enthusiastic and

passionate team serving on the fl oor and

attending to the customers’ every need. The

repeat customers that come through the

door time and time again are testament that

they’re getting it right.

The Chaser also strives to be an integral

part of the community, from sponsoring

the local cricket club to supporting the

weekly farmers’ market. They also

support local charities and schools,

whether they are contributing recipes to a

village cookbook or embarking on a

100-mile bike ride for a local children’s

charity; every little bit counts.

So, what does the future hold for the

Chaser? The main event of the year will

be their 10-year anniversary garden party,

which will take place over the weekend of

August 17 and 18. There will be a weekend

of fun for the whole family and delights for

all the senses with food and drink galore

and wonderful entertainment. You’ll also

fi nd the Chaser getting involved in a number

of food and drink celebrations throughout

the year, including Love British Food

Fortnight, food and wine nights and, of

course, good old Father’s Day.

Apart from the seasonal events, which

are listed on their website, the Chaser

offers breakfast at the weekends, as well

as lunches and dinners to suit all appetites

seven days a week, 365 days a year.

10 YEARS AT THE CHASER

The Chaser Inn, Stumble Hill, Shipbourne, Tonbridge, Kent TN11 9PE www.thechaser.co.uk 01732 810 360

which helps to keep it fresh and seasonal and


W&H_1_Mar13_Front Of House*.indd 3 08/04/2013 17:38

www.thechaser.co.uk

front of house

A night of glitz and

glamour awaited us at

the National Publican

Food and Drink Awards

on Monday March 11.

Perceived as the ‘Oscars’

of the pub industry, we

were Highly Commended

in the Best Food Offer

category. More than

1,100 people attended

the biggest event in the

catering calendar, which

was held at the prestigious

Grosvenor House Hotel

on Park Lane in London.

Hosted this year by

comedian and TV star,

Rob Brydon, the awards

ceremony recognised

the achievements of top

pub companies across 18

different categories.

This marks the latest of

many acknowledgements

for our company, having

previously won Food Pub

Company of the Year, as

well as receiving a number

of further nominations

and accolades. Managing

Director Brian Whiting

commented: “After

winning the award under

a different branding the

previous year, I was over

the moon to make the

final once again. When

you make the final, you do

want to win, but I certainly

wasn’t disappointed

coming second; it’s a

wonderful achievement for

all the W&H teams. To be

recognised by your peers in

the hospitality industry is a

truly humbling experience.”

Well done to our brilliant

team for making it a night

to remember!

Supporting the 7’S We are incredibly pleased to announce that we will be the official

sponsors of this year’s Tunbridge Wells Rugby Football Club

7’s Tournament. Kicking off on Saturday April 27, this will be

our second year supporting this fantastic local sporting event.

Camping will be available on the Friday and Saturday nights for

the main events of the Men’s Elite, Men’s Social and Women’s

Tournaments. To register your team, email Tom Callaway at

[email protected] or head to www.twrfc.com for

further details. We will also be running the beer tent over the

weekend, so pop along for a pint and some cracking 7’s rugby!

pick of the publican

fare for the fairSWe will be hitting the road and pitching up at a variety of different food

festivals this year, including Brighton and Hove, Glynde and The Pantiles in

Tunbridge Wells. With favourite venues such as Stanmer House, the Farm

@ Friday Street and the Mark Cross Inn all bringing their delightful delicacies

out to the general public, you can peruse the stalls and pick yourself up a

mouth-watering range of pub food favourites, including homemade sausage

rolls, Scotch eggs, chutneys and more.


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front of house

Double the FunAnybody who has ever visited one of our seven pubs during the summer months will know all about our

renowned beer and music festivals. Continuing our 10-year anniversary celebrations this year, there will

be twice the fun and excitement to look forward to, as a number of our sites will be hosting two festivals

instead of one, culminating in a grand total of 12 fantastic events throughout the year. Featuring the usual

free live music across three days, visitors can look forward to a wide selection of real ales and ciders,

as well as a Pimm’s tent, hog roast and barbecue. There will also be plenty of family entertainment to

enjoy, so you can make it a day for the kids as well as the beer connoisseurs! So, come along from April

through to October and enjoy 12 weekends of fun, food, friends and family.

triathlon time

We will be getting shipshape

for the upcoming Tonbridge

Triathlon on Bank Holiday

Monday May 6. Hosted at the

Tonbridge School Pool Complex,

our tenacious team of three

will be taking on the 400m

swim, the 25km cycle and the

5km run. Traversing the open

roads between Tonbridge and

Sevenoaks (which have been

described as “an undulating,

scenic but testing route”),

our astonishing athletes will

also brave the waters of the

school’s swimming pool and

navigate its sports field in order

to (hopefully) emerge victorious

at the finishing line. If they’re

feeling even better about their

capabilities, they may even go

so far as to double the length

of each discipline and compete

in the Olympic distance! All

proceeds raised will go towards

the Pickering Cancer Drop-in

Centre in Tunbridge Wells.

Spring / Summer 2013 - 11

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www.lakeland.co.uk/mysummer

Building an empire is no easy feat. It requires time, patience,

loyalty and more than a pinch of serendipitous fortune. Brian

Whiting certainly knows a thing or two about the empire

building business – after all, he’s been doing rather well

from it for the past decade. As the founder and Managing Director of our

company, Brian has been instrumental in redefining the potential of the local

independent food industry with his ever-growing group of trademark pubs

and restaurants. Indeed, this summer will mark the 10-year anniversary

of the grand opening of our flagship pub, The Chaser, in 2003. Since then,

Brian, aided by his trusty Operations Manager, Darren Somerton, has

gone from strength to strength, expanding their popular brand of gastro

grub into no less than seven different wayside retreats. Each of these fine

establishments – the Chaser Inn, the Old Dunnings Mill, the Little Brown

Jug, the Mark Cross Inn, the Farm @ Friday Street, the Cricketers Inn and

Stanmer House – brings its own style, flair and flavour to the table, with a

talented brigade of loyal in-house chefs delivering menus composed of only

the finest and freshest local produce and ingredients.

Having been interested in cooking from a young age, Brian attended

catering college in his hometown of Southport in Merseyside, where he

experienced his initial taste of life in the kitchen. In 1984, he landed his first

professional outing as a commis chef in the River Restaurant at the Savoy

in London. Under the guidance of critically acclaimed Head Chef, Anton

Adelman, Brian spent two years perfecting his craft and working his way up

to the position of Junior Sous Chef. The sky was evidently the limit as he

continued to gain further valuable experience in a number of other London

restaurants, eventually adding Head Chef to his culinary CV.

Prior to running his own business, however, he first turned his attention

to another renowned pub group, Brunning & Price, where he made the

move to Front of House and was quickly promoted to Director before

branching out independently. Truly the driving force behind the dream team,

Brian has been named as one of the top 50 most influential people in the

pub industry by the Morning Advertiser and enabled his fabulous food group

to flourish in the midst of an almost five year long recession. And yet, for all

his business panache, he remains decidedly down to earth, in tune with his

Head Chefs and staff (many of whom he discovered personally) and always

thinking ahead to new and exciting possibilities for his company’s future.

Darren’s history is equally as impressive. Before joining Brian on his

adventures as a successful restaurateur, he was also heavily influenced by

food as a boy. Having grown up around the industry, he began his training at

the Savoy where he refined his trade, albeit at a different time to his future

colleague and business partner. Honing his skills there for a year, Darren

proceeded to set sail on the QE2, where his career was able to flourish

even further, once he’d found his sea legs. Back on dry land, he continued

to put his outstanding cooking skills to good use at Nizels Golf and

Ambitious AppetitesTen years ago, Two hungry genTlemen by The names of brian whiTing and

Chris hammond (also known as The ‘dragon’) seT ouT on a life Changing, Career defining journey inTo The hearT of The gasTronomiC landsCape. sinCe Then, Their eaTeries have CemenTed a repuTaTion as leading desTinaTions for food fanaTiCs and beer buffs alike.

here is The sTory of how iT all began...

story so far


W&H_1_Mar13_TheStorySoFar2.indd 3 08/04/2013 17:55

Country Club in Hildenborough, where he was

approached by Brian with the offer of coming on

board as Head Chef at the Chaser.

After running the pub behind the scenes for

two years, Darren developed a close friendship

and working relationship with Brian, following in

his footsteps by also making the leap to Front

of House as the pubs began to grow in number

and popularity. While his flair behind the bar was

equal to that behind the stove, both he and Brian

knew that he was destined to play an even bigger

role in the company, which came to fruition

when he was appointed as Operations Manager.

Employing his knowledge and expertise of all

aspects of the business, he continues to hold

this prestigious title even now, ensuring that the

company’s day-to-day routine runs like clockwork.

At Whiting & Hammond, we have made

our name and reputation on a straightforward

and effective ethos: providing simple, delicious

and consistent British food in a relaxed,

familiar atmosphere. Each of our renowned

establishments holds a special place within the

local community and the brand strength is such

that customers know exactly what it means

when they enter any one of our seven celebrated

watering holes. Of course, that is not to say that

they are all based on a generic blueprint; each

pub has its own back-story and sense of history

that has appealed to our dynamic duo of roaming

restaurateurs, as Brian is only too happy to point

out: “We have a habit of taking on failed pubs

and turning them into great operations.” What’s

more, the two head honchos have been careful

to ensure that their menu differs from place to

place, allowing their chefs much more overall

control: “We try to inspire the chefs with our love

of food and we don’t impose a corporate menu,

which gives them a lot of freedom to be creative

and use local produce.”

Speaking of which, the use of local produce is

something that is very dear to our heart and an

integral part of our successful formula. Teaming

up with Sussex breweries like Harveys in Lewes

and Kentish meat suppliers like Haywards

Butchers in Tonbridge, we ensure that every pint

pulled and every dish served comes right from

each pub’s back garden – quite literally in some

cases: “You can see the Highfields farm (one of

our suppliers) from the beer garden of the Mark

Cross Inn – that’s about as local as it gets!”

Perhaps even more importantly than the

high standard this ensures, however, is what

it means for local communities, in which each

pub is always keen to invest. By supporting

local businesses, we really have made sure

that our restaurants “eat at the heart of the

local community”, as the old saying goes. This

practice also has significant environmental

implications, as our ingredients only need to

travel a few miles down the road rather than a

few thousand around the world. As such, it is

satisfying for each customer to know exactly

where their food is coming from and that,

with each bite of their meals, they are doing

their part in contributing to the economic and

environmental welfare of both their community

and their country.

As for the menu, our team of talented chefs

has spent years tailoring and perfecting each

dish to suit our customers’ tastes. Putting

our own spin on traditional British classics, as

well as some more contemporary favourites,

we approach each new addition to our menu

with another simple but effective philosophy:

“We love to celebrate classic British food and

the dishes that you grew up loving – except

for sprouts, maybe!” Such evident disdain

for the nation’s favourite festive vegetable

notwithstanding, it is clear that we are a team

who simply love our food and want to share our

passion with as many people as possible.

From much-loved mains like the Highfields

half shoulder of lamb and the classic steak

burger, to delectable desserts like our

homemade apple crumble and banoffee pie with

mixed berry coulis, there is always something

comforting, warming and distinctly British

about each delicious dish. The desired effect of

each menu is clear; to appeal to anyone at any

While it’s anyone else’s guess as to what the future holds, Brian has a pretty good idea of where he’s setting his sights: “We will move into outside catering, hotels and maybe a bit of brewing. Then the world!” he says

Left to right: Chris Hammond, Darren Somerton and Brian Whiting

story so far



time, whether it’s a light snack or a full blown

three-course meal: “We want to be perceived

as a pub you can go to for any occasion, be it a

birthday or just popping out for a bite to eat.” The

bites in question are also impressively diverse,

with the menu changing daily, keeping it fresh

and seasonal, while also allowing us to take

advantage of daily market offers.

In addition to the varied and versatile victuals,

there is far more to our tremendous taverns

than just the food and drink. Throughout the

year, we make it our business to bring people

together with an array of hugely popular events

for both the locals and visitors. Arguably the

most cherished are the summer beer and music

festivals, which take place from the end of April

through to October. Featuring free live music

from some of the fi nest local acts around, as well

as activities for the kids and British summertime

barbecues in the beer gardens, there is simply

no better way to relax and unwind with friends

and family on a warm summer’s day.

Plus, it’s not just the sunny months that

customers should look forward to, either.

Throughout the year, all the major celebrations

are covered including Christmas, New Year,

Valentine’s Day and Mother’s Day, not to

mention more personal bookings for birthdays

and private events. Much like our commitment

to local producers and suppliers, the events

we host cultivate a real sense of community,

allowing people from near and far to enjoy

memorable days and evenings together in the

comfort of their favourite local pub.

Over the years, we have been showered

with an assortment of accolades, awards and

achievements. Most recently, we were crowned

as the West Kent Business of the Year and

Best Growing Business of the Year at the 2011

West Kent Business Excellence Awards, as

well as receiving a further decoration for the

MA250 Food Offer. Previously, we went home

as the Food Company of the Year after the 2009

Publican Food and Drinks Awards, while also

adding another West Kent Business Excellence

Award for Customer Service to our arsenal in

the same year. With our already packed out

mantelpiece of trophies accumulated by each

of our individual pubs and restaurants, to say

nothing of the countless other nominations that

have been bestowed upon us, it would seem

that our ‘winning formula’ is certainly worth its

weight in gold and doesn’t look as though it will

be slowing down anytime soon.

For all the recognition we accumulate along

the way, however, the real core of our success

story is the legacy that is being left in its wake.

Few independent companies in the catering and

hospitality trade can claim even a fraction of our

achievements, whether it’s our relationship with

local suppliers or active involvement in our local

community. This is a business – nay, a family

– that has been built from the ground up with

strong foundations. It is the cultivation of this

kinship with suppliers, customers and staff that

has enabled our company to become a brand in

its own right, putting a unique stamp of quality

on every venture embarked upon.

Three years ago, it was Brian’s aim to have a

grand total of 20 pubs under his belt in the next

decade; considering he has opened seven in

as many years, it certainly looks as though he’s

on track to fulfi lling his dream. No one ever said

building an empire was easy, but a big appetite

certainly helps.

“We try to inspire the chefs with our love of food and we don’t impose a corporate menu, which gives them a lot of freedom to be creative and use local produce”

Chris Hammond Darren Somerton

STORY SO FAR




Untitled-2 2 05/04/2013 15:36

weberbbq.co.uk

W elcome to the one that started

it all. As our maiden voyage into

the uncharted seas of hospitality

and catering, it has been smooth sailing for

this tremendous tavern since we took over

the helm.

Soon to be hitting double figures with its

10th anniversary this summer, the Chaser

well and truly got the ball rolling when we

acquired it from Greene King in the summer

of 2003. It was a big refurbishment at this

beautiful site; we relocated the kitchen and

toilets and increased the overall capacity to

90 covers.

As a result, the pub became an instant

hit with the locals and has accumulated a

number of awards over the years, including

runner-up for Kent’s Best Pub at the Taste

of Kent Awards three years running, as well

as winner of the London24 Food and Drink

Award for Best Gastro Pub and the very

prestigious National Publican Food and Drink

Award for Sunday Lunch Pub of the Year.

Taking its name from the local Fairlawn

Estate where the Queen Mother’s steeple-

chase horses were trained (including Devon

Loch, who collapsed just before the line

in the 1956 Grand National), the Chaser is

situated next door to the beautiful church of

St. Giles and opposite a large grassy common

with spectacular views. It dates back to 1880

when it was built by the Cazalet family, who

owned the huge estate, which ran from the

south west side of Shipbourne through to the

neighbouring village of Plaxtol to the north. In

fact, Major Peter Cazalet trained the Queen

Mother’s horses personally; upon her arrival

to visit them, the jockeys would wait in the

Chaser’s now affectionately named ‘Jockey

Room’ to meet her.

Celebrated for its mouth-watering Sunday

lunch, there is no better place to enjoy this

delicious tradition than the enormously

popular Church Room, a stunning oak

beamed dining area complete with a roaring

fire, where friends and family can gather to

enjoy the most cherished of weekly meals, as

well as a number of other special occasions.

It is this sense of time-honoured tradition

rooted in a comfortable, friendly and home-

grown environment that has made the

Chaser the success story it is today. Indeed,

while we at Whiting & Hammond have

certainly come a long way since the pub’s

grand opening all those years ago, it will

always hold a special place in our hearts as a

reminder of just how far we have taken our

vision, from its humble beginnings to current

success, as well as being a clue to the

potential that still lies ahead. After all, in the

pursuit of world domination, you couldn’t ask

for a more appropriate starting point than the

thrill of the Chaser.

For the past decade, we have worked hard to build a group of local, independently-run pubs that have made their names from great grub, amazing ales and exciting annual events. With the Chaser Inn hitting double figures in business this year, we thought it only fitting to take a

look back at each of our seven success stories and get the lowdown on how they started, where they are now and what the future holds

Stumble Hill, SHipbourne, tonbridge, Kent, tn11 9pe • 01732 810 360 • www.tHecHaSer.co.uK

Food - Favourite Dish

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Food - Favourite Dish Food - Favourite Dish

F ollowing the rip-roaring success of the

Chaser, it wasn’t long before we set

our sights on a second conquest. Just

over a year after our inaugural opening, we

renovated and reopened The Old Dunnings

Mill in East Grinstead. Dating back to the

16th century, the pub had certainly seen

better days, having spent the previous year

remaining closed during the week, while only

occasionally opening at weekends.

Despite not having a comparative feel

of previous business trade or turnover, we

nonetheless applied the winning formula of

the Chaser to our new venture. Under the

culinary expertise of six superb chefs, the Old

Dunnings Mill became an overnight success,

continuing the growing W&H legacy. To this

day, the original working watermill can be seen

in the pub’s garden, located next to a tranquil

stream on the original side of the building (the

more modern side was installed in the 1970s

and now houses the bar).

At the Old Mill, we are passionate about

our local community and host a number of

exciting events for everyone to get involved in

throughout the year. From Pie Week, Sausage

Week and British Food Fortnight to wine

tastings, Pancake Day and charity events,

there is always something going on in our

award winning pub garden, where drinkers

and diners can sit out on the decking area and

appreciate the stream and mill all year round.

We also host two of the Whiting &

Hammond annual beer festivals, featuring 30

additional ales and ciders alongside our usual

line-up, while the classic W&H live music

events, plus St. Patrick’s Day, Mother’s Day,

Easter and Valentine’s Day celebrations are

always in the order of business. With our

menu catering to all dietary requirements and

event specifications, we can accommodate

birthdays, receptions, wakes and more,

ensuring your visit to this historic pub is

always a memorable one.

The pub also had the honour of being

included in a Monopoly board game when

locals from all over East Grinstead voted for

the Old Mill to represent their town. Fittingly,

there are a number of attractions in the

surrounding area that draw customers back to

the Old Mill time and time again.

Nearby, the National Trust Standen country

house is a big pull for keen walkers and nature

enthusiasts. And then there’s the famous

Bluebell Railway.

The Old dunnings Milleast grinstead

Dunnings RoaD, East gRinstEaD, WEst sussEx, RH19 4at • 01342 326 341 • WWW.tHEolDDunningsmill.co.uk

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www.theolddunningsmill.co.uk

Food - Favourite DishFood - Favourite Dish

F or our third venture, we decided to go

smaller but continued to think big with

the Little Brown Jug in Chiddingstone

Causeway. Following the previous owner’s

decision to cease trading, we were again

approached by Greene King with an offer we

couldn’t refuse, jumping at the chance to take on

this exciting new project in April 2006.

Opening with a small team from our existing

establishments, this latest operation boomed and

saw an abundance of new faces passing through

its doors. Ever the perfectionists, however, we

decided to close for six weeks in February of the

following year for a major refurbishment, including

moving the pub’s kitchen once more.

As a result, turnover doubled and continues

to grow to this day, with punters being drawn

to the pub’s sleepy, idyllic location in the small

Kentish village, not to mention the open plan

layout, filled with rustic bookshelves, cosy corners

and a roaring wood burner, which we have

endeavoured to make as inviting as it is charming.

Additionally, three distinctive and immensely

popular huts have also been set up in the beer

garden, creating a fantastic, one-of-a-kind dining

experience that makes the Little Brown Jug stand

out in its own right.

As the head office of the Whiting & Hammond

family and the first to host the now legendary

beer festivals, this rural country retreat is where

the magic really happens. Formerly known as

The Station on account of its close proximity

to Penshurst railway station, the ‘LBJ’, as it

is affectionately known, also lies in between

Chiddingstone and Leigh, where community and

farming have a very strong influence indeed.

Initially employing the expertise of six chefs,

we immediately got to work, implementing

new and exciting additions to the company’s

increasingly popular menu, while our friendly staff

cultivated an air of neighbourly familiarity with

every customer who came in, a quality that still

defines it to this day.

In a village where everyone knows everyone,

it wasn’t long before the local punters made it

a regular haunt, creating a communal, familial

atmosphere with every pint pulled. That’s not to

say that newcomers aren’t welcome, of course;

it has also built a reputation as a hospitable and

inviting watering hole for drinkers and diners

from far and wide.

2009 saw the pub reach the finals as Food

Pub of the Year in the Publican Awards, while

Assistant Manager, Todd Fleetwood, was also

named a finalist for Barman of the Year. It just

goes to show that there is still something to be

said for doing things the old fashioned way.

The LiTTLe Brown JugChiddingstone Causeway, nr Penshurst

Chiddingstone Causeway, near penshurst, tonbridge, Kent, tn11 8JJ • 01892 870 318 • www.thelittlebrownJug.Co.uK

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T ake a serene saunter through the heart

of the East Sussex countryside – just

don’t forget to pop in for a pint at the

Mark Cross Inn along the way! The fourth

notch on the Whiting & Hammond belt was

added in September 2006, when we happily

purchased the lease of this extraordinary pub

near Tunbridge Wells.

What drew us to this new location was the

view; we knew that the rolling hills and luscious

greenery of the Sussex landscape would be

a key factor in drawing in customers who

love nothing more than an ice-cold cider on a

warm summer’s day in their local pub garden.

Once again, wanting to get the most out of

this new development before it relaunched,

we immediately shut down the pub for an

intensive 12-week renovation, which included

a substantially enlarged kitchen, as well as the

installation of brand new toilets.

The Whiting & Hammond formula that had

served us so well up until now naturally went

down a storm. What’s more, it became even

more effective in the summer months, with

families being able to enjoy our wholesome

dishes in the garden and patio dining areas.

Inside, we made great use of the large space

that was available. Much like the Little Brown

Jug, the open plan design was hugely beneficial,

allowing us to be creative with the pub’s interior.

So, whether you’re just popping by for a cheeky

half or settling in for a full-blown three course

meal, there is a lively bar to prop up, as well as

more intimate, secluded dining areas for those

special occasions with your nearest and dearest.

On that note, the Mark Cross has become

a favourite among Whiting & Hammond

aficionados, not least because of its charming

staff and impeccable customer service. It has

been recognised as the South East Food Pub

of the Year and a finalist for Food Pub of the

Year at the Morning Advertiser Great British Pub

Awards, as well as winning Customer Service

Pub of the Year and reaching the finals of the

Sunday Lunch Pub of the Year category at the

Publican Food and Drink Awards. Furthermore,

it also reached the finals in three different areas

of the 2010 Publican Food and Drink Awards,

namely Customer Service Pub of the Year,

Barman of the Year for Paul Rosser and British

Food Pub of the Year.

The beauty of a pub like the Mark Cross is that

every customer who comes in has their own

personal story, memory or anecdote about the

pub, which is hugely important to us – listening

to people’s personal experiences through time

helps create the pub’s own unique history.

The Mark Cross InnMark Cross, Nr TuNbridge Wells

Mark Cross, Nr TuNbridge Wells, easT sussex, TN6 3NP • 01892 852 4231 • WWW.TheMarkCross.Co.uk

The FarM @ FrIday sTreeT

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I n the wake of The Mark Cross’s successful

opening, we were next approached by

Enterprise to take over this enthralling inn,

which we gladly did in December 2007. Located

on the outskirts of Eastbourne in Langney, the

Farm is a more urban environment than many of

our other locals. Dating back to medieval times, it is the oldest

and largest pub we have acquired to date, benefitting from a unique open kitchen. As a fully functioning farm up until the early 1980s, many of the pub’s original beams and walls are still in place today and it hasn’t lost any of that charm. Before the early 20th century, Friday Street was also the only access road to and from Eastbourne, making the pub an important local landmark through the centuries.

The events at the Farm are something to behold. Not least of these is our Burns Night celebration, which boasts a 10-piece Scottish pipe band and full oration and is always a hugely successful crowd-pleaser. Our ‘Mezzanine’, which we refer to as the Gallery, is the perfect place to hold private functions for up to 50 guests, while also providing an ideal setting for numerous annual celebrations.

Despite its size, however, the place is full of cosy corners and quiet areas that allow for smaller groups or more romantic occasions. With our trademark pan seared fillet of sea bass served on a crayfish, rocket

and parmesan risotto heading up our mouth-watering menu, there is always a good excuse to fill both your evening and your stomach with our delectable dinners and amazing ale selection.

We are also particularly proud of our senior management team here at the Farm, who have been showered with an assortment of accolades for their efforts. In 2009, the honour of South East Managed Pub of the Year was bestowed upon them at the Morning Advertiser Great British Pub Awards,

as well as a finalist position for Managed Pub of the Year at the Great British Pub Awards, which it was also recognised for in 2011.

For lovers of local legend, we also have a number of ghost stories that are sure to give you goosebumps, the most renowned of which is about a stable girl named Rosie, whose spirit has supposedly been occupying the Farm for over a century. We haven’t spotted anything yet, but stranger things have most certainly happened on our much loved Halloween nights...

The Farm @ Friday STreeTEastbournE

15 Friday Street, Langney, eaStbourne, eaSt SuSSex, bn23 8aP • 01323 766 049 • www.FarmFridayStreet.com

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F or our sixth foray into food and fine ales,

we took on the Cricketers Inn. Steeped in

history and tradition, this magnificent pub

dates back to the 18th century, its name staying

intact for almost 300 years. Set in the picture

postcard village of Meopham in Kent, it is flanked

by a stunning windmill on one side and a cricket

green on the other, cultivating a nostalgic feel that

will take you back to a quaint, bygone era.

We acquired the pub in the summer of 2010

and have made it our goal to give the people of

Meopham their local pub back, returning it to

its former glory and restoring the locals’ faith

in a place of which they can be truly proud.

To that end, we have been heavily involved in

local community projects, including taking up

sponsorship of the Meopham Cricket Team and

supporting various events that the local parish

council have undertaken.

Now completely refurbished, our bar and

lounge has a warm and welcoming feel, complete

with wood and stone flagged floors, four open

log fires, bookcases and curious pictures. This

new look, while in keeping with the village’s rustic

aesthetic, has ensured that we do not cater to any

stereotypical customer type.

On the contrary, we accommodate a

cross section of patrons from throughout the

community and beyond. Everyone is welcome,

from young to old or business professionals

to families. We are a favourite with foodies,

as well as with those who just want to pop

in and have a drink in our vibrant and relaxing

atmosphere. The pub was shortlisted for

Best New Pub at the Morning Advertiser 250

Awards in 2011.

Word of mouth has again proved a sure-fire

way of enabling this venture to grow in popularity.

We celebrate the Whiting & Hammond events

list in style, adding a ‘wow’ factor to each one

we host, which captivates our customers’

imaginations every time. In addition to the usual

celebrations, we also make an occasion of St.

George’s Day, National Butchers’ Week and

Shrove Tuesday, ensuring all of our customers’

favourite calendar dates are covered.

Perhaps even more so than any of our sister

sites, the Cricketers’ large beer battered North

Atlantic cod is a favourite for our punters,

having become known by staff and customers

alike as the ‘Jurassic Cod’ on account of its

enormity.

Ultimately, the Cricketers is a pub that holds

onto its historic links. Since the 1700s, there has

been a unique connection between us and the

local cricket team and community, which we

hope to retain and strengthen in the future.

The local area is viewed by many as one of the

birthplaces of cricket as we know it today. Indeed,

a number of the sport’s founding fathers were

known to have frequented the pub before, during

and after the game, which gives you some idea of

how dearly we hold our heritage and how proud

we are to be at the heart of our local community.

The CriCkeTers innMeophaM

Wrotham road, meopham, Kent, da13 0Qa • 01474 812 163 • WWW.thecricKetersinn.co.uK

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I f you’re after the trademark Whiting &

Hammond touch with even more flare and

style, look no further than Stanmer House,

the latest addition to our family tree, which we

took over in November 2011. This impressive

venue takes the same values and approach to

our renowned food and hospitality and sets it

against the breathtaking backdrop of a Grade

I listed mansion, located on the north east

outskirts of Brighton.

The building itself dates back to 1722 when it

was built by French architect Nicholas Dubois, in a

Palladian style, for the Pelham family. Interestingly,

the house was requisitioned in 1942 by the War

Office for the Canadian Tank Regiment to provide

billets and live firing ranges. While the building had

remained in good condition until then, the military

occupation saw extensive damage caused to

the main house and woodland areas. It has had a

number of renovations over time and, after years

of neglect, was finally bought by private investors

in 2004 and given the magnificent makeover that

visitors enjoy today.

Unlike our previous ventures, Stanmer House is

unique in offering a wide variety of services outside

the bar and kitchen, with bespoke weddings

and conferences being an integral part of our

day-to-day activity. Whether you’re looking to tie

the knot or bring your staff closer together, we can

accommodate your every need with our extensive

and flexible facilities. For conferences and business

meetings, we can provide a base, refreshments

and lunch covering a morning, afternoon or full day

of activities and teambuilding exercises.

Whether it’s the extensive grounds or more

intimate meeting spaces (available by the hour),

we can customise room sizes and technology

requirements to provide the perfect backdrop

against which to make your business flourish and

succeed the way you want it to. What’s more, we

also have a relaxing lounge bar that is perfect for

meeting, networking and registration before your

event begins.

If you ever wanted to sum up being

quintessentially British, then it has to be afternoon

tea at this famous Georgian building. It’s truly

a classic and everything you would expect, all

homemade from our pastry chef and well worth a

visit any time of the year.

With the scope and diversity to cater for all

spectrums of life and business, we also host a

number of spectacular events throughout the

year. Our summer and winter balls are the ideal

opportunity to get dressed up and celebrate in

style, while the W&H classics like Valentine’s Day

and Burns Night are given a lavish makeover. As

the first stately home in the Whiting & Hammond

portfolio, we have been afforded the opportunity

to take our popular brand to a more high-end client

base, combining the same award winning style

with the size and grandeur of this splendid setting.

This is not to say that we have lost touch with

our roots, however; as a team, we ensure that

the company ethos is purveyed to our clientele,

making sure that our food and services are of the

highest standard, creating the same gravitas and

guaranteeing that the customers enjoy their time

with us.

Stanmer HouSestanmer park, Brighton

stanmer park, brighton, east sussex bn1 9qa • 01273 680 400 • www.stanmerhouse.co.uk

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www.sankeys.co.uk

March 2013 - 00

Cooking up a storm

He’s one of tHe most recognisable cHefs in tHe country and Has twice opened ‘tHe best restaurant in tHe world’. He is Heston blumentHal, Hailed by some

as britain’s most brilliant and experimental cHef. but is He a genius or a sHowman? wHere do you stand?

“If it doesn’t taste good it doesn’t go on the menu”

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W&H_1_Mar13_Heston3*.indd 3 08/04/2013 18:14

“I was determined that if I failed, it wouldn’t be due to lack of effort”

Heston Blumenthal boasts three

Michelin stars and when his

latest London restaurant, Dinner,

opened two years ago customers

faced a four-month wait for a table.

It was The Times food critic Giles Coren

who attached to Dinner the title of ‘the best

restaurant in the world’ and he was not alone

in his assessment of Heston’s talents – in

2005 Heston’s Fat Duck in Berkshire topped

Restaurant magazine’s list of the 50 best

eateries on the planet. But how has the self-

taught kitchen wizard risen to such dizzying

heights in the hospitality world?

He is renowned for his scientific and rather

unusual approach to food - some of his best-

known dishes include snail porridge and egg

and bacon ice cream. Eager diners brave such

culinary challenges every day in order to eat

at his prestigious table.

Eighteen years ago, Heston Blumenthal

fulfilled a childhood ambition by buying his

own pub in Bray, Berkshire. It was not the

most auspicious start to his culinary career –

The Fat Duck was at that time known as the

last chance saloon for badly-behaved local

drinkers. The young chef had to contend

with a tiny kitchen and poor equipment that

struggled to meet his needs, while limited

funds forced Heston to put in 20-hour days

and catch naps on piles of old tea towels.

But he rose to the challenge and within

five years, The Fat Duck was awarded its

first Michelin star. Less than a decade after

opening its doors, the restaurant won a third

star and Heston had become one of the most

respected and creative chefs in the world.

“I was determined that if I failed, it

wouldn’t be due to lack of effort,” he said.

As the poster boy for the much mis-used

term ‘molecular gastronomy’, Heston has

experimented with practically every element

of cookery. Whether using vacuums to

create better bubbles in chocolate mousse,

or giving diners iPods so they can listen



compatible, but more often than not it

happens the other way round; you combine

flavours, and because you’ve developed

a memory for tastes, this reminds you of

something else.”

Heston failed science at school and

preferred art, although both disciplines can

be seen in his work. But the 46-year-old chef

has also shown he knows how to do the

basics well and appeal to the mainstream,

alongside his more adventurous clientele.

In 2010 he created a Christmas pudding for

Waitrose which sold out well in advance of

the festivities, with some fetching up to four

times the original £13.99 price on eBay, and

last year he signed a contract to create ready

meals for the high end supermarket (while

more conventional favourite Delia Smith was

dropped from their advertising).

His creative approach to mundane meals

has been put to good use in the media –

television projects have seen him revamping

the food on offer at institutions such as Little

Chef, the NHS and British Airways. Last

year he created some astonishing culinary

treats for Channel 4 in Heston’s Fantastical Foods, including a pub made of pies and giant

versions of popular sweets.

Although he does not appear to have the

natural TV flair of Jamie Oliver and Gordon

Ramsay, the apparently mild-mannered chef

once boasted a temper that would put all his

peers in the shade. Heston has revealed that

he conquered serious anger management

issues, which once saw him pull a shotgun

on debt collectors, and has not lost his

temper in the kitchen for years.

Despite the gift for alchemy that has

turned him into an international star, Heston

has never received any formal training,

beyond a few weeks’ work experience in

professional kitchens. His obsession with

great food began at the age of 16, when

his parents took him to a Michelin-starred

restaurant in Provence. The experience

proved inspirational but, surprisingly, he did

not go to catering college and instead spent

the next decade in a variety of day jobs, from

photocopier salesman to credit controller.

But his spare time was not wasted –

Heston spent his leisure hours studying

the science of food and went to France

for a fortnight every summer, mastering

the French classics he intended to serve in

his own bistro one day. That dream came

true when he bought the 450-year-old pub,

The Fat Duck, and the technical difficulties

he experienced in the early days actually

contributed to his ground-breaking style.

Forced to find creative ways around the

kitchen equipment’s deficiencies – the

oven exploded on the second day – Heston

turned to academic physicists for help,

which started a continuing association with

the world of science. A few years ago, he

convinced the Royal Society of Chemistry

“Now my complaint is there are only 18 hours to work in a day”

to waves crashing as they eat his famous

dish, The Sound of the Sea, he has pushed

the boundaries of taste, texture and form.

His many fans believe he is taking food to

new and unexplored levels, while critics feel

his experiments are over-ambitious vanity

projects that suck the life out of cookery.

“You start with the intuition, then try to

find the justification for why it works,” he

said, when quizzed about using technology

to create new and unusual taste sensations.

“I’ll experiment by breaking down the aroma

compounds in food and seeing what’s

celebrity chef



06 - MARCH 2013

FOOD - FAVOURITE DISH

“It was quite a challenge to make people eat

crab ice cream”

that his interest in the subject was more

than just an eye for publicity stunts.

“What I’ve done in the last 15 or 20

years is to access as much information

as I could get hold of that I could actually

understand, whether it’s from experimental

psychology or someone who specialises in

hydrocolloids, and then take that information

and use it as a learning process,”

Blumenthal said at the time.

Although he spends a lot of time trying to

push the boundaries and fi nd new ways of

eating, he is also interested in historic dishes.

Diners at The Fat Duck can sample revived

versions of Anjou Pigeon and Mock Turtle

Soup, which was popular in the mid-1800s.

In 2005 the restaurant was named ‘the



best place to eat on earth’, but it has not all

been calm in the kitchen. Four years ago, a

food poisoning scare forced The Fat Duck

to close for a fortnight, an experience which

Heston at the time called “the worst period

of my life, without a doubt”.

However, that scandal is sure to have

paled into insignificance when compared to

a tragic event that occurred in November

last year, when two chefs from The Fat

Duck were killed in a traffic accident in Hong

Kong. They had travelled to Asia to promote

a new Heston restaurant and their employer

had the emotional task of identifying the

bodies. A spokesperson paid tribute to the

dead men, Jorge Ivan Arrango Herrara and

Magnus Lindgren, saying they were “two

uniquely talented young chefs that were

loved by everyone who worked with them.

They will be sadly missed.”

Heston pulled out of a food festival

held days after the crash, but has since

thrown himself back into the work to which

Jorge and Magnus made such a valuable

contribution. His television career is going

from strength to strength, so it appears that

Heston is becoming the acceptable face of

weird science. The Fat Duck has been named

Best Restaurant in the UK and given a 10 out

of 10 score by the Good Food Guide every

year since 2008 and he was voted GQ’s Man

of the Year in both 2010 and 2011.

But the proof of the pudding is in the eating

and no chef can really be judged until you

have tucked into his signature dish. Some of

the feeding frenzy has died down at Dinner

and it’s much easier to secure a booking,

but the true Heston experience seems to

be found at his original home, The Fat Duck.

Good luck getting your hands on a table

but if you manage to get a reservation, and

you have four hours and £195 per person to

spare, you can find out what all the fuss is

about with the 14-course tasting spread – and

yes, snail porridge is on the menu…

“I am not the world’s most confident person”

Heston By numbers

Age: 46Restaurants: 2

Pubs: 2Michelin Stars: 4

Children: 3Cookery Books: 7

TV Series: 8Twitter Followers: 14,800




Untitled-2 2 05/04/2013 15:38

fullers.co.uk

drinkaware.co.uk

www.pugliashoponline.com

IngredIents6½ lb (3kg) oxtail (separated)½ cup seasoned flour3 tbsp olive oil2 tbsp chopped thyme2 tbsp chopped rosemarySalt and freshly ground black pepper2 onions finely chopped5 shallots finely chopped2 carrots, cut into large chunks2 sticks celery, diced2 garlic cloves, sliced½ tbsp tomato puree300ml beef stockOne 750ml bottle of hearty red wineChopped parsley, to garnish

dIrectIonsPreheat the oven to 300°F (150°C). Toss the oxtail in flour to coat lightly. Heat 2 tbsp of the oil in a large frying pan over medium to high heat. In batches, add the oxtail and cook, turning occasionally for about five minutes until browned. Keep to one side. In a large flameproof casserole dish, sweat the chopped onions, herbs, garlic, celery and diced carrots in a little butter until softened. Add the tomato puree and cook out for a few seconds. Arrange the browned oxtails over the vegetables and add the wine and enough broth to just cover the oxtails. Bring the liquid to the boil and braise the oxtails, covered, in the middle of the oven for three to three and a half hours, or until the meat is very tender but not falling off the bone. Transfer the oxtails with a slotted spoon to a bowl and keep warm. Pour the braising liquid through a fine sieve into a large saucepan and discard the solids, then skim off any fat and check the seasoning. Serve the oxtails with creamy mashed potato and roasted root vegetables.

Preparation Time: 20 mins

Cooking Time: 2–3 hrs

BraIsed oxtaIl In a red wIne sauce wIth roasted vegetaBles

Anyone who has ever looked at one of our menus will know what a tough process it can be deciding which dish to go for. With our fresh and flavoursome offers changing on a daily basis, it certainly isn’t difficult to see why. When we posed the million pound question to our Operations Manager, Darren Somerton, however, he came through in style with a decidedly delicious option

My Favourite Dish

My favourite dish is a real winter warmer. I’ve chosen braised oxtail in a red wine sauce served with roasted root vegetables and creamy mashed potato. It’s a real hearty dish and I think it’s also typical of Whiting & Hammond as it showcases classic ingredients that you don’t always see on menus anymore. Oxtail is a great test for a chef. To get the best out of this relatively cheap cut of meat, they will need to have some good cooking skills so that, when cooked properly, it results in a truly fantastic dish that’s bursting with flavour. Whenever I see it on one of our menus, I can’t resist!

Photographs by Phil Glover

dIrectIonsPreheat oven to 160°C. Line an eight inch square brownie tin with greaseproof paper and then butter the paper. Peel and slice the potatoes to the width of a pound coin. Pat dry.

Pour the milk and cream into a pan and add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm.

Layer half the potatoes in the tin, overlapping the slices. Pour over half the liquid and finish layering the slices, then add the rest of the liquid and scatter over the cheese. Bake for 1 to 1 and a ¼ hours until the potatoes are tender and the top is golden. Leave to stand for five minutes before serving.

IngredIentsButter for greasing • 1.2 kg waxy potatoes e.g. Desiree • ¼ pint milk • ¼ pint double cream • 2 sprigs thyme

1 clove garlic, peeled and halved • Freshly grated nutmeg • 28g parmesan, freshly grated

Dauphinoise potatoesFor a different accompaniment, try this delicious side dish


my favourite dish

W&H_1_Mar13_My Fave Dish*.indd 3 08/04/2013 18:18


Page30.indd 2 05/04/2013 15:42

drinkaware.co.uk

Season’s GreetingsYES, YOU READ THAT RIGHT, BUT DON’T PANIC – CHRISTMAS IS STILL A LONG WAY OFF. ON THE

CONTRARY, SUMMER IS UPON US, COMPLETE WITH THE BEST SEASONAL PRODUCE, INGREDIENTS AND RECIPES FOR YOU TO SINK YOUR TEETH INTO. SO, PACK YOUR PICNICS AND BREAK OUT THE BARBECUES AS WE TALK YOU THROUGH THE MOST FITTING FINISHES TO YOUR MEALS OVER THE COMING MONTHS

IN SEASON


W&H_1_Mar13_InSeason*.indd 3 08/04/2013 18:21

MaySpring can be the most refreshing and healthy

season for foodies. With winter well and truly behind

us, you can ditch the comfort food that saw you

through the colder months and reinvigorate your diet

with some fresh seasonal produce. New potatoes

will now be readily available, making the perfect

accompaniment to any fish or meat dish.

Speaking of the greenery department, asparagus

comes into its own this month. Whether it’s a

flavoursome side to a main meal or a starter in

its own right, this delectable vegetable can be

fried, boiled or steamed to each recipe’s unique

requirements.

Equally, spring onions are an essential item for

lovers of oriental cuisine, adding a wonderfully crisp

texture and distinct flavour to a number of noodle

based Thai dishes. The same can also be said for

cashew nuts, which will be finding their feet once

more and go decidedly well with any number of

rice based recipes. For salads, rocket is always a

clear winner, providing a luscious bed for roasted

vegetables and just about any meat or fish topping

you could wish for, particularly when teamed with

balsamic vinegar and olive oil.

While you’re at it, why not go Greek with a sprinkling

of feta cheese, which will enhance any salad with a

rich, salty element and a brilliant, eye-catching white.

On that note, a wide variety of goats’ cheeses will

also be raring to go. Ranging from soft and spreadable

to well matured and strong, you can indulge in this

beautifully aromatic treat either hot or cold.

For meat eaters, spring is invariably lamb season.

As one of the juiciest and most tender red meats

on the market, it is packed full of flavour and

makes a delicious main meal, be it stuffed cutlets,

a seasoned shoulder or succulent slices. For fish

fans, meanwhile, now is the time to load up on

some gorgeously oily sardines. A classic on toast,

these mouth-watering morsels can be pan-fried or

barbecued to perfection, seeing you from spring into

summer in truly tasty style. Furthermore, crab will be

seen doing the rounds and is especially enjoyable in

canapés, crab cakes or a linguine dish, while salmon

will also go down a treat as foil-baked parcels or part

of a traditional fish pie.

To round off your May menu, gooseberries are

most certainly the order of business when it comes

to dessert. These tangy fruits are incredibly flexible

and can be used for fools, crumbles, tarts, cakes and

jams, meaning you’ll be able to put a different spin

on them with every dish served. Similarly, rhubarb is

officially back in business and just as versatile in the

pudding department, while blueberries are just the

thing for a summer fruit compote and also go down

extremely well with a batch of homemade pancakes.


in season


JuneWith things heating up for summer, there is simply

no better way to enjoy the British sunshine than

with a good old fashioned picnic. A cornerstone of

this time-honoured tradition is undoubtedly quiche,

one of the most versatile additions to any picnic

basket. Enjoyed hot or cold, this is an ideal vessel

to cram with some of your favourite ingredients,

from salty meats like ham and bacon to vegetables

such as leeks, asparagus and mushrooms. With so

many different fillings available, you’ll be spoilt for

choice when deciding on the best way to include

this dream dish in your sumptuous hamper.

Peas, as well as French and broad beans,

also tend to make their mark this month, with a

positively salivating selection hitting shops and

markets across the country. While the former make

a delightful soup, French beans are divine when

fried up with a touch of garlic, complementing

a number of hearty European dishes perfectly.

Broad beans have the shortest seasonal shelf life,

so are often preserved through drying, canning

or freezing. With their sweet flavour and smooth,

creamy texture, however, they are most popular at

their peak of freshness and well suited to risotto.

Additionally, mange tout are a favourite among stir-

fry and chow mein aficionados, as the flat-podded

pea bursts with an earthy essence that will have

you growing your own in no time at all.

Notably, things get fairly fishy from here on in,

so don’t miss out on the mixture of seafood to be

had. First up is mackerel, which is at the top of its

game when shining with a rainbow hue and can be

smoked, grilled, oven baked or even rustled up into

a dead easy pâté. Prawns may well also take your

fancy, especially if you’re a big fan of Thai curries or

fish pie, where they are made to feel right at home.

If you’ve got a penchant for Mediterranean meals,

you’ll know how moreish squid can be when fried

up as a lightly battered calamari dish and served

with a traditional tartar sauce. It’s just as well, as

this appealing appetiser will be practically jumping

off the plate this month.

What’s more, things also get considerably

fruitier around this time of year, with strawberries,

raspberries and tomatoes in full swing. For lovers of

light, summery desserts, strawberries and cream is

a match made in heaven, while pavlova, shortcake

and scones are also superb treats for a spot of

civilised afternoon tea in the sun. If you’re ravenous

for raspberries, what better way to indulge than by

making your own cheesecake or jarring up a batch

of homemade jam for breakfast? And of course, let’s

not forget tomatoes, which can be stewed into a

warming soup, poured over fresh pasta or whipped

into an ice-cold juice on a hot summer’s day.


in season


JulyIt’s officially the height of summer and that

can only mean one thing; barbecue season.

Indeed, there’s nothing quite like a cookout

in the garden to bring people together and

enjoy the sunshine. Beef, pork, chicken

and lamb are all fair game this month, but

the latter in particular remains at its best

and is given an entirely fresh take when

chargrilled on the barbie. It’s not just about

the meat eaters of course, as sweet corn

is also an absolute gem when wrapped in

tinfoil, smothered in butter and showered

with cracked black pepper.

With that in mind, vegetarians are in

for a real treat this month, as a host of

fruits and vegetables are at their peak. In

particular, apricots and peaches can be

enjoyed right off the tree or cooked as a

tantalising tart or upside-down pudding.

For fanatics of French fancies, aubergine

is at its ripest and can be transformed into

a ratatouille to die for. The same can also

be said for courgettes, which can be just

as easily baked into a scintillating soufflé

or blended into a thick country soup.

Finally, cherries will also be blossoming

this month. Indeed, everyone’s favourite

summertime roadside attraction are

great eaten from their brown paper bag

as an afternoon snack or baked up in a

scrumptious pie for dessert.

It’s still fishy business as usual too, with

plaice well and truly finding its place in the

big leagues of summertime cuisine. Tender

and delicate, this flaky fish is more than

suitable for almost any cooking preference,

from grilling, frying and rolling to stuffing,

steaming and poaching. If you’re not

quite ready to come out of your shell just

yet, that’s not a problem, as scallops are

formally back on the menu as well.

Likewise, salads are in their element,

as assortments of vegetables are freshly

rooted up. In addition to livening things up

in the salad bowl, artichokes make a fine

starter when dipped in a generous helping

of rich melted butter. Fennel salads are

also an elegant starter to any summer meal

and, with their aniseed taste and crispy

texture, can help your light bites truly make

a statement. Plus, if you want to get a good

dose of vitamin C this summer, look no

further than spinach, which will be back in

fashion and goes perfectly as a bed for a

freshly grilled and seasoned salmon steak.

Whatever your choice – enjoy!

in season




Page37.indd 3 08/04/2013 10:32


www.ellisofrichmond.co.uk


legal advice

Home sweet Home

A re you visiting this lovely part of south east England?

Perhaps you’re thinking of moving here and are enjoying a

relaxing lunch in between property viewings? Well, you’ve

made a good choice – both in terms of where you are eating and

where you are thinking about moving to. Rest assured, whether you

are in Kent, East Sussex or West Sussex – you won’t be far from a

Whiting & Hammond pub.

Moving house can be stressful – but you can reduce that by

working with a good solicitor so, look for one which is accredited by

the Law Society Conveyancing Quality Scheme (CQS).

One of our partners, Jonathan Smithers, helped to develop the

CQS which requires its member firms to use protocols designed to

ease the transaction through. The CQS requires everybody to work to

the same standard with rules as to who produces the papers helping

to make the process more efficient. The scheme should also save

time and help to stop the misunderstandings, which sometimes arise

in what can be a very complicated matter. A new standard Contract

has also been produced to save the document having to be negotiated

on every occasion and to introduce more consistency.

Solicitors doing conveyancing work have been delighted with the

quality mark which enables them to demonstrate their commitment to

improving the process. Ask your chosen solicitor if they are a member

of the Scheme, and if not, why not?

There are now well over 4000 offices across England and Wales

that have the CQS badge – including CooperBurnett. Consumers can

also search for members with the accreditation by going to

www.lawsocietyapproved.com

CooperBurnett

Napier House

14-16 Mount Ephraim Road

Tunbridge Wells

Kent

TN1 1EE

01892 515 022

www.cooperburnett.com


W&H_1_Mar13_CooperBurnett.indd 2 08/04/2013 20:25


www.lawsocietyapproved.com


When it comes to selling good beer, you need to work with people who know

what they’re talking about. While we have established and maintained long and successful business relationships with numerous breweries over the years, Harveys in Sussex have always held a very special place in our hearts.

From day one, we knew we had to find a supplier that shared our core values of quality

ingredients and produce. With that in mind, the solution was obvious as Harveys, under the experienced guidance of Hamish and Head Brewer/Joint Managing Director, Miles Jenner, were undoubtedly the perfect ale experts to complement our love of all things local.

Based in Lewes and dating back to 1790, this independent, family run hop house is the oldest of its kind in Sussex and has been in the family

Brewing Brilliance

As An independent group of both pubs And restAurAnts, the beer in

our bArrels is just As importAnt to us As the food on our plAtes. We cAtch up With hAmish elder, chAirmAn And

joint mAnAging director of hArveys in leWes, to tAke A look bAck At the history of one of our

first Ale pArtners And remind ourselves of Why they continue to be such An integrAl pArt of our

oWn journey


ale tale

W&H_1_Mar13_Brewing Brilliance!*.indd 3 08/04/2013 18:55

for eight generations. Over 200 years old, their landmark brewing plant is housed in an impressive Victorian Gothic tower that has been adapted to accommodate state-of-the-art brewing facilities, while still retaining the values the company has always held dear and producing beer in the traditional way.

The proof is most certainly in the pudding on that score, as their most popular beverage remains their oldest and, quite literally, their best.

“Harveys Best Bitter comprises over 90% of our total production and has been our leading commodity since 1955,” declares Hamish. “The beer is made from prime local ingredients and all of its hops are grown within 50 miles of the brewery.”

Such gleaming pride is entirely justifi ed; after all, Harveys Best Bitter has won a number of major awards, not least of which is CAMRA’s Champion Bitter of Britain in 2007.

Delivered weekly to our second pub, the Old Dunnings Mill in East Grinstead, the same crew is involved each time to ensure a good working relationship is maintained and the service requirements of the customer are always met.

Upholding a strong policy of local sustainability, all of Harveys’ hops come from Sussex, Kent and Surrey. Their ‘spent hops’ make their way back to the land through fertiliser and their ‘spent grains’ are fed to the dairy herd at the nearby Plumpton Agricultural College.

What’s more, the spring water required for brewing is drawn from an artisan well located 60 feet directly below the premises, resulting in an almost entirely self-suffi cient business ethic, which is something that appealed to us from the start.

HARVEYS’ MOST POPULAR

BEVERAGE

Their biggest selling drink remains their oldest and, quite literally, their best.

Indeed, Harveys Best Bitter comprises over 90% of the brewery’s total production and has been their leading

commodity since 1955.


ALE TALE


The brewery believes it’s only as good as its last pint and that constant vigilance is the order of the day

GEORGIAN DRAGON ALE

ABV 4.7%

This intensely hoppy, ruby ale was fi rst brewed

in April 2010 for St.Georges Day. The label actually

commemorates a lesser known hero, Dr Gideon

Mantell, the original Father of Paleontology. The respected Lewes Doctor has become

regarded as the person responsible for clearly

identifying the prehistoric reptiles we today refer to as ‘dinosaurs’. The label depicts

Dr Mantell discovering his Iguanodon near Cuckfi eld,

in Sussex in 1821.

OLYMPIA (SUMMER ONLY)

ABV 4.2%

A cool golden summer ale. Very

refreshing with a balanced complexity. It was fi rst produced in 2005 to celebrate our major summer award at

Kensington Olympia for Best Bitter. Olympia was an instant hit and

is best served at 11 degrees Celsius.

DRAUGHT ONLY

KNOTS OF MAY ABV 3.0%

This ruby coloured light mild imparts a

delicate hop fragrance on the nose. It was

brewed in 1995 to celebrate the 21st anniversary of this

local women’s team of Morris Dancers. Part of CAMRA’s

‘Mild in May’ initiative.

DRAUGHT ONLY

COPPERWHEAT BEER

ABV 4.8%

Inspired by SIBA’s Wheat Beer challenge in 2001 we produced a

4.8% ABV beer using 40% Wheat Malt and 60% Malted Barley.

To underline the continental heritage of this beer we

uncharacteristically brewed with choicest

Hallertau hops from Germany. This award winning

brew has been described as ‘wheat and sweet’; light in colour with a moreish dry palate.

TOM PAINE ALE

ABV 5.5%

Tom Paine is a premium dry

hopped bitter named after the celebrated radical who lived in Lewes in the late

eighteenth century. America celebrates ‘Independence Day’

on July 4 and in Britain CAMRA has

designated July ‘Independents Month‘

in celebration of Britain’s independent brewers.

APRIL APRIL-SEPTEMBER MAY JUNE JULY


ALE TALE


Our first encounter with the brewery came about in 2004 when Brian Whiting approached them with a tenancy arrangement for the Old Dunnings Mill.

“The pub had become something of a white elephant for our previous decade of ownership,” clarifies Hamish. “We had been planning a substantial reconfiguration in conjunction with appointing a new operator.”

Enter Brian, who identified some key points relating to the work that would be needed, particularly with regards to our emphasis on food, which has been instrumental in the house’s subsequent success for both parties.

By combining our mouth-watering dishes with their expertise in traditional tipples, our paths have become intertwined as food fanatics and ale aficionados alike have been able to enjoy the best of both worlds under one communal umbrella.

“Any emphasis that improves quality standards in pubs is welcomed by Harveys,” Hamish says, “because it stands to reason that there would be no point in improving the food while retaining lesser quality standards in the other sectors of service.”

Be it ale, wine, soft drinks or any of the allied drinks trades with which Harveys are involved, our two companies continue to benefit from a shared passion for quality.

Equally, it is our differences as well as ourr similarities that have allowed for such an effective partnership, a notion with which Hamish wholeheartedly agrees:

“While both firms are local, manageable in size, empathetic in scale and supply the quality end of the market, Harveys has an interest in 48 tenanted houses and their speciality lies in understanding the ‘wet’ trade. Whiting & Hammond, meanwhile, must have a detailed, broad understanding of pubs, but it is their food operation, of ever growing importance, that really emphasises their talents.”

Not only are the two companies able to amalgamate their specialities, they also manage to differentiate them in order to offer the most specialised, knowledgeable and insightful service to their collective client base.

So, where is this partnership heading? “The hospitality trade is impossible to predict and the current rate of national pub closures emphasises its constant state of flux,” muses Hamish. “However, at the quality end of the market, firms like ours continue to work well where others have fallen by the wayside.”

That said, the secret to success is simple: a joint dedication to quality. Much like us, Harveys have enjoyed their fair share of top trophies and esteemed awards. Most recently, they walked away with three golds, three silvers and two bronzes at the highly regarded International Beer Challenge in 2012. Two years earlier, their Old Ale was voted the World’s Best Mild at the 2010 World Beer Awards.

It is a testament to the strength and consistency of our continuing relationship with Harveys that our two companies have attracted such critical and commercial acclaim. Whether it’s the food in the kitchen or the ale in the barrel, our customers have come to expect nothing less than the high quality stamp of approval our brand names are associated with.

Our two companies are entirely of one mind, delivering the finest local produce to our customers and keeping in touch with our past roots. On that note, we raise a glass to Harveys and say “here’s to the next 10 years and beyond.”

What makes

Harveys’ beers so distinctive?

Harveys is renowned throughout the South East of England for its wonderful range of traditional cask ales.

These ales are unpasteurised and are known as the Champagne of beers. We believe this is achieved by selecting the finest

raw materials and combining them with unique ‘local’ conditions brewed within a traditional brewhouse.

MaltWe brew with Maris Otter malted

barley, the product of a long programme of cross selection dating back to the early 1900s and much prized by cask ale brewers. One of its ancestors is a descendant of the original two rowed types grown in the British Isles at least

as early as the 16th century.

YeastFor over half a century we have

fermented our beers using a yeast which is now unique to us. The crop

from each week’s brewing is re-pitched into the following weeks. Countless generations of yeast cells from our

original consignment have thus passed through our fermenting room.

HopsLocal whole hops from Sussex, Kent and Surrey comprising such long established varieties as Fuggles, Goldings, Progress

and Bramling Cross to produce a distinctive hop character. Some of these

varieties date back to the 1870s.

Spring WaterRainfall which has filtered through the

chalk downs over decades is drawn from our artesian well some 60 feet

below the brewery.


ale tale



KENT FINE FOODSAWARD WINNING

AS SEEN ON BBC & ITV TV!

Elm Court Village • Hempstead • Gillingham • Kent • ME7 3JQ01634 233 270 • kentfi [email protected] • www.kenfi nefoods.com

•We Hand Produce all our Food inSmall Cooking Pans Maintaining Quality and Taste

•We Select the Finest Kentish Ingredient in Our Exciting Range

•Winner of Two The Great Taste of Kent Awards

•No Artifi cial Colours, Flavour or Preservatives

Producing High End, Fine QualityChutney’s, Jellies, Relishes, Marmalades, Conserves & Sauces

Page43.indd 3 08/04/2013 12:16

hotelchocolat.co.uk


www.kentfinefoods.com

Our SupplierS


W&H_1_Mar13_Weddings*.indd 2 08/04/2013 19:01

Our SupplierS

S tanmer House is a beautiful Grade I listed

18th century manor in 5,000 acres of

stunning parkland, which is unique for its

Brighton location. Set in the heart of the Sussex

countryside, yet only minutes from the bustling

city centre, it is nestled between the sea and the

Downs just 10 minutes from Brighton. Steeped in

history, the house has been beautifully restored

and encompasses stylish and contemporary

designs while retaining its original splendour.

Understandably, Stanmer House is an

increasingly popular wedding venue for those

looking for somewhere to hold their civil ceremony

or civil partnership and reception. Come rain

or shine, weddings can be held at the house

throughout the year. With a belief that no wedding

is the same and that you and your partner’s

personalities should shine through on your big day,

the events team work closely with our wedding

couples to create a truly unique and bespoke

package to accommodate all dreams and desires.

Whether it’s a wedding for 10 with afternoon tea

With the latest addition to the W&H family, we thought we’d do things a little differently. In addition to offering our trademark gastro delights, we also offer a fantastic wedding service with our lavish grounds and elegant interiors.We help make your big day come alive with a grand tour of Stanmer House in Brighton

W e d d i n g s at s ta n m e r h o u s e

Get swept up by

S ta n m e r

t



06 - March 2013

Our SupplierS

Our hands-on events team are there from the moment of booking right through to the big day and can be involved as much or as little as desired. Flexibility is key to Stanmer House’s exceptional

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


served in the garden or a grand affair for 200

guests, each is just as important as the next.

The vast grounds and manor house are the

perfect setting for any wedding; the sense of

history and welcoming atmosphere creates

an environment that is both inspiring and

comfortable, ensuring you and your guests

will have the most wonderful day. From the

moment you step through the grand entrance,

the magic of the house comes alive.

Our wonderful team of chefs are

responsible for presenting mouth-watering

menus for you to choose from, or

alternatively our head chef will happily sit

down and run through ideas for something

a little different if that’s what you’re looking

for. Maintaining the Whiting & Hammond

ethos that all food is cooked freshly from

locally sourced produce ensures that you

are left satisfied and happy, from canapés,

three-course menus and evening buffets to

afternoon tea and a hog roast.

To accompany a great menu, we offer

a wide and varied wine selection that is

guaranteed to satisfy the most distinguished

palate. For those interested in something a

little ‘hoppier’, there is always a fine selection

of ales on offer as well.

As for the entertainment, we welcome a

plethora of acts that will carry on the party

into the night, be it a band or a DJ. From fire

jugglers to welly wanging and honky-tonk

bands to bagpipes, we’ve seen it all and

welcome your tastes, whatever they may be.

Our hands-on events team is there from

the moment of booking right through to

the big day and can be involved as much

or as little as desired. Flexibility is key to

Stanmer House’s exceptional reputation;

our imaginative and enthusiastic team has

a wealth of specialised knowledge and a

meticulous eye for detail.

So, however you imagine your big day,

you will find it all at Stanmer House as we

cater to your every need and ensure that the

wedding of your dreams comes to life.

W e d d i n g s at s ta n m e r h o u s e

t



06 - March 2013

Our SupplierS

To find out more about how to book Stanmer House for your event,

please contact Rebecca or Beverly in the events office on 01273 680 400 or at

[email protected]

Stanmer HouSeStanmer Park, BrightonEast Sussex BN1 9QA


Get swept up by

S TA N m E R





Page37.indd 3 05/04/2013 15:44

www.moet.com

social - beer festival

Brian Whiting with wife Jackie and daughter Charlotte

TasTy TweeTFor your chance to win a three course meal for two, including a bottle of house wine, all you have to do

is follow us on Twitter! To find out more, head to page 95


W&H_1_Mar13_Social BeerFest.indd 2 08/04/2013 19:18

social - beer festival

ale and heartyOur annual celebratiOns were Officially kicked intO gear with the Mark crOss beer and Music festival. a range Of 24 beers, six ciders and eight live bands were enjOyed, as well as a hOg rOast, face painting and a

nuMber Of Other delights fOr the Many faMilies whO attended

Check out www.whitingandhammond.co.uk for dates and venues of upcoming beer festivals and other W&H highlights

Photographs by Sam Yardley

Brian Whiting with wife Jackie and daughter Charlotte


W&H_1_Mar13_Social BeerFest.indd 3 08/04/2013 19:19

www.whitingandhammond.co.uk


Page43.indd 2 08/04/2013 12:23

www.kent.bentleymotors.com

When IrIsh eyes are smIlIngRevelleRs of all ages gatheRed at the CRiCketeRs inn in MeophaM to toast the eMeRald isle on st patRiCk’s day. theRe weRe speCial offeRs on guinness as the paRty got into full swing, along with live MusiC and soMe speCial enteRtainMent fRoM the gRavesend iRish danCing sChool. a good tiMe was had by all, so Roll on next yeaR...


social - st patrick’s day

Photographs by Sam Kesteven

W&H_1_Mar13_Social St Patricks*.indd 3 08/04/2013 19:28

social - light BitE


Your Write to Win For your chance to win a three course meal for two,

including a bottle of house wine, we’re looking for the best letter about a W&H experience you’ve had to feature in a

future issue. For more information, head to page 95

W&H_1_Mar13_Social Lite Bite.indd 2 08/04/2013 19:38

Grab a liGht biteFor the Apprentice Light Bite chALLenge At the LittLe Brown Jug in chiddingstone cAusewAy, nine Budding Apprentice cheFs From Across our seven puBs wowed Judges with their signAture dishes. they hAd to prepAre And cook A mouth-wAtering meAL in Front oF 30 guests As pArt oF nAtionAL Apprenticeship week. the winner wAs crAig hAwkes, whose FAntAstic dish wiLL now Be FeAtured on ALL oF our menus

social - light BitE



Winner Craig Hawkes with James Moyle-Rosser

W&H_1_Mar13_Social Lite Bite.indd 3 08/04/2013 19:40


www.bgbenton.co.ukOur extensive showroom is open in Uck� eld

Mon – Fri 09:00 to 16:30

REQUEST A CATALOGUE ON 01825 767276 / [email protected]

BG Benton Ltd Unit 5-8 Yeowart Business Centre,

Bellbrook Estate, Bell Lane, Uck� eld, East Sussex, TN22 1QL

Providing a Comprehensive Range of Products, Quickly, Effi ciently

and at a Realistic Cost

SERVICES INCLUDEChina • Cutlery • Glassware • Bar Equipment

Table Service Products • Cleaning & Hygiene Supplies

PROUD SUPPLIER TO

WHITING & HAMMOND

FOR 10 YEARS

Page56.indd 2 08/04/2013 11:24

www.chilstone.com

www.bgbenton.co.uk


www.salcombedairy.co.uk


farmers’ market

Shipbourne FarmerS’ marketSt Giles’ Church, Stumble Hill, Shipbourne, Kent, TN11 9PFOpening times: Every Thursday from 9:00am to 11:00am

www.kfma.org.uk

brighton Farm marketDiplocks Market, 73 North Road, Brighton, East Sussex, BN1 1YD

Opening times: Every Wednesday from 9:00am to 2:00pm, every Saturday from 9:30am to 4:30pm and every

second and fourth Sunday from 11:00am to 5:00pmwww.brightonfarmmarket.co.uk

penShurSt FarmerS’ marketPenshurst Place Car Park, Penshurst,Nr Tonbridge, Kent, TN11 8DG

Opening times: First Saturday of every month from 9:30am to 12:00pmwww.kfma.org.uk

tunbridge WellS FarmerS’ market The Pantiles, Tunbridge Wells, Kent

Opening times: First and third Saturday of every month from 9:00am to 2:00pm

www.kfma.org.uk

tunbridge WellS FarmerS’ market Crescent Road, Tunbridge Wells, Kent, TN1 1RSOpening times: Second and fourth Saturday of

every month from 9:00am to 2:00pmwww.kfma.org.uk

meopham FarmerS’ marketMeopham Fitness and Tennis Centre

Wrotham Road, Meopham, Kent, DA13 0AHOpening times: First Sunday of every month from 9:00am to 12:00pm

www.kfma.org.uk

eaStbourne FarmerS’ marketCommunity Wise, Ocklynge Road, Eastbourne, East Sussex, BN21 1PY

Opening times: Last Saturday of every month from 10:00am to 12:30pmwww.communitywise.org.uk

eaStbourne Street market 192 Termninus Road, Eastbourne, East Sussex, BN21 3BBOpening times: Every Wednesday from 9:30am to 2:00pm

www.eastbournestreetmarket.co.uk

tonbridge FarmerS’ marketSovereign Way, Tonbridge, Kent, TN9 1RG

Opening times: Second Sunday of every month from 9:30am to 1:30pm

www.tonbridgefarmersmarket.co.uk

an integral part of the W&h ethos is the continuing sustainability of fresh local produce and ingredients. For the past decade, we have

maintained a fruitful relationship with Shipbourne Farmers’ market, which is celebrating its 10th anniversary this year. it’s one of our

favourites, although there are plenty of others near our pubs

to market, to

market


W&H_1_Mar13_Farmers Market.indd 3 08/04/2013 19:48

www.kfma.org.uk

www.brightonfarmmarket.co.uk

www.kfma.org.uk

www.kfma.org.uk

www.kfma.org.uk

www.kfma.org.uk

www.communitywise.org.uk

www.eastbournestreetmarket.co.uk

www.tonbridgefarmersmarket.co.uk

On a Tuesday afternoon in 2003, a man

walked into Haywards Butchers in

Tonbridge. Seeing the appetising array

of freshly cut meats in front of him,

he informed the man behind the counter that

he was planning on opening a pub nearby and

promptly inquired into the logistics of obtaining

30 half lamb shoulders by the following morning.

Unperturbed by such a tall order, the friendly

butcher obliged and sent the man on his way.

Sure enough, the butcher was true to his word

and the man, who went by the name of Brian

Whiting, found himself with 30 juicy joints ready

to roast before lunchtime the next day.

Knowing he had hit the jackpot and found

the right man for the job, Brian sent his pub’s

Head Chef, Darren Somerton, to go through

the particulars of getting into business with this

most prompt and punctual of proprietors. The

butcher’s name was Spencer Hayward, the

company’s Director and the pub in question

was called the Chaser Inn, the very first of

Brian’s culinary conquests. This is the story of

our preeminent meat supplier, who has been

providing us with the most sumptuous and

succulent sources of protein for the past ten

years and continues to do so to this day.

Haywards Butchers was founded in 1990 as a

family run business. Located conveniently in the

York Parade shopping area of North Tonbridge,

it continues to flourish over two decades later.

Adopting the same ethos as our own, of bringing

quality local produce to their customers and

trade clients, they buy largely from farms that

lie within a 50-mile radius, resulting in a highly

sustainable business ethic. They also venture

further afield, specialising in the sale of prime

Scotch beef and Norfolk chicken; in short, they

go where the quality is. When dealing with W&H

pubs and restaurants, quality is certainly the

name of their game as they invariably refuse to

distinguish between us and any other customer

who passes through their doors: “As far as

we’re concerned, the two are interchangeable,”

explains Spencer, “so we make sure we provide

the same level of excellence in our produce and

service across the board.”

On that note, Haywards’ relationship with

Brian and the rest of our senior management

team is one that reinforces this commitment

to quality. Indeed, Spencer evidently holds

our MD in high esteem: “Brian is someone

A Cut Above the RestIn upholdIng the WhItIng & hammond ethos of usIng only hIgh qualIty produce, We have employed the talents of one of the leadIng meat supplIers In Kent, Who have been actIvely Involved In the creatIve development of our menus for the past decade. We have a looK at the hIstory of hayWards In tonbrIdge

meet Our SupplierS


W&H_1_Mar13_MeetTheSuppliers*.indd 2 08/04/2013 19:50

who never cuts corners,” he says. “He knows

exactly what he wants on his menu and always

adopts a policy of honesty and clarity when

communicating his wishes to us.” Taking the

communal spirit he has cultivated throughout

the local areas of his pubs, Brian also ensures

that his chefs deal directly with Spencer and

his team, pooling their resources and utilising

Haywards’ collective century in the trade to

come up with new and exciting recipes for our

menu. Such a collaborative spirit allows for much

more creative freedom and ingenuity when it

comes to our dishes, which are crafted with

knowledge and expertise from both sides of the

kitchen door.

So, where is it all heading for Haywards

and other independent butchers? Spencer is

eager to tell: “Following the recent horse meat

scandal, we are keener than ever to distinguish

ourselves as an honest and trustworthy brand of

which our customers can be proud.” Likewise,

it is of increasing importance for them to stay

strong as a business in light of consumers’

ever-growing dependence on supermarkets

and online shopping: “Ultimately, we want to

maintain confidence and trust with suppliers and

encourage a sense of solidarity and camaraderie

with other independent traders.”

For Haywards, long gone are the days when

their trade was viewed primarily as a ‘macho’

industry. According to Spencer, it’s high time this

stereotype was done away with: “Our goal is to

remove this stigma and adopt a more modern

approach to our customers and business, putting

our passion for what we do to good use and

providing a warm, welcoming and enjoyable

shopping experience.”

Now more than ever, they are in touch with

their customers’ needs; with the seemingly

unstoppable rise of celebrity chefs on television

and the national media’s promotion of healthy

living in general, people are becoming more and

more enthusiastic about honing their cooking

skills and expanding their knowledge about

the intricacies of creating their own dishes at

home. As previously mentioned, Haywards don’t

distinguish between their customers and trade

clients; just as they work closely with our chefs

to create appetising dishes, they also advise their

customers professionally and insightfully in order

for them to get the most out of their meat.

It’s not just about the rumps and fillets,

either; Haywards’ delicatessen specialises

in the sale of cheeses, marinades, sauces

and other accompaniments to complement

their customers’ meals perfectly. From British

farmhouse cheeses to international meats

such as Spanish chorizo, Milano salami and

Parma ham, they cater to a range of palates

and apply their trademark service to appetisers

as well as main courses. Furthermore, their

marinated meats are freshly prepared in the

shop, infusing their incredible cuts with an

array of herbs and spices from around the

world. Far from catering to convenience,

these additions enhance their already mouth-

watering range with new possibilities that are

ideal for stir fries, barbecues or oven cooking.

Always ready to explore the history of their

cheese of the week or recommend the best

meals that can be made from their produce,

Haywards go above and beyond the call of duty

in every aspect of their business. It becomes

immediately clear that this is a group of

professionals who love what they do and want

to share their contagious passion with as many

people as possible. With an impressively in-

depth knowledge of their trade, they boast just

as much flair and creativity in the kitchen as our

own chefs, always thinking about their meat in

terms of what it could be rather than what it is.

It is this visionary approach that W&H looks for

in its suppliers and Haywards are undoubtedly

a family who promote and nurture forward

thinking for local, independent commerce. As

a result, business with them never fails to go

down a treat.

“Ultimately, we want to maintain confidence and trust with suppliers and encourage a sense of solidarity and camaraderie with other independent traders”

meet Our SupplierS


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W&H_1_Mar13_MeetTheSuppliers*.indd 3 08/04/2013 19:51


06 - March 2013

W&H_1_Mar13_Wine Journeys*.indd 2 08/04/2013 19:52

March 2013 - 00

For wine lovers everywhere, the history of their tipple can be just as important as the drinking experience itself. With that in mind, we take a trip to the

Bisol family’s sleepy vineyards in Italy to discover the remarkable story of their trademark vintage, Jeio Prosecco, one of our customers’ favourites

W i n e J o u r n e y s

From grape to glass

by Frederick Latty


06 - March 2013

Wine Journeys


T hey say that a fine wine gets better with age; this much can certainly be said of Jeio Prosecco. As one of

the most exciting and exquisite vinos on our wine list, its story is one of passion, family and heritage. Renowned for its delicate flavour and floral, fruity aromas, it is as rich and complex as it is light and refreshing, making for a uniquely adaptable and enjoyable accompaniment to many of the dishes on our menu. However, what is truly enthralling about Jeio is undoubtedly its history, told through the eyes of the small family who have been making it for generations.

Jeio Prosecco is produced by the family owned company of Bisol in Italy, originally named after Desiderio Bisol, the son of the company’s founding father, Eliseo (Desiderio’s wife affectionately nicknamed him ‘Jeio’). The family’s ancestry can be traced back as far as the 16th century, spanning 21 generations and, to this day, they are still heavily involved in the day-to-day running of the business. Their vineyards total 177 hectares spread over 35 plots, sprawling across the steep hills of Cartizze that lead from Valdobbiadene towards Conegliano, the most prestigious area of the appellation. The land is extremely fragmented and studded with small plots, so much so

that the average size of each property is little more than a hectare. Such an intimate picture of where this fine wine comes from speaks volumes about its quality and history, its roots immersed in a truly authentic Italian dynasty.So, how did this sparkling sensation come to reach our neck of the woods? For an answer to that question, you’d need to talk to John Graves, Director of Sales at Bibendum Wines in London, who is something of an expert on the subject. As the middle men between Bisol and W&H, Bibendum play a vital role in ensuring that only the finest quality wines are served to our customers.

“We are the UK’s largest independently owned wine company,” explains John. “We import wines from all around the world and supply them to our customer base of great operators in the hotel, pub, restaurant and catering business.”

Indeed, their unique history is as charming as that of Jeio or even our own. Starting out in London in 1982, Bibendum was born when a group of friends started selling a mixture of classed growths and unusual bottles to private clients, out of an old tyre warehouse in Primrose Hill.

Much like our own company and that of our friends in Italy, Bibendum have held onto their roots over the years, as John makes clear:

T he wine’s journey from the vineyard to the bar is

a fascinating one. The production process starts

by harvesting the Glera grape between the middle of

September and the middle of October. Bisol use four

different types of primary fermentation.

The first takes place in steel vats with weekly racking

and ends on average within 20 days. The second follows

on in barriques (barrels) with 15-day racking, as well

as lees (deposits of dead or residual yeast) stirring every

seven days to keep the yeast in suspension. The third

type happens in steel tanks without racking, but with

continuous tank agitation.

Finally, the fourth occurs in steel tanks with frequent

racking every three days and gradual temperature

reduction. This work takes 10 days to complete and

involves the entire Bisol family, together with a team of

trusted technicians.

At the end of this essential stage, the sparkling

wine bases are ready. From there, the ‘Charmat

Method’ is used, which means placing the base

THE PROSECCO JOURnEy

ELISEO DESIDERIO BISOL Founding father of Bisol

DESIDERIO BISOL Known by the nickname “Jeio”

Son of Eliseo Bisol


t

W i n e J o u r n e y s


In EnglIsh, ProsEcco lItErally mEans ‘dry sParklIng whItE wInE’

a fundamEntal dIffErEncE bEtwEEn ProsEcco and chamPagnE (both PoPular sParklIng wInEs, albEIt from Italy and francE rEsPEctIvEly) Is thE fErmEntatIon ProcEss. whIlE chamPagnE usEs thE tradItIonal ‘chamPEnoIsE’ mEthod, whIch sEEs fErmEntatIon takIng PlacE In thE bottlE wIth an InjEctIon of yEast, ProsEcco aPPlIEs thE morE modErn ‘charmat’ mEthod, whErE fErmEntatIon occurs In largE staInlEss stEEl vats, PrIor to bEIng bottlEd

“The same friends who started the company are still here, only they’ve been joined by 250 other likeminded people, forming the most dynamic, groundbreaking, quality driven and, most importantly, friendly wine company in the country.”

Seven years ago, Bibendum started importing Jeio into the UK market to huge success and it is now one of their star wines. “Prosecco was a bit of a well kept secret in those days and we wanted the best producer available to launch in the UK,” remembers John. Naturally, Bisol more than fit the bill, as their passionate, friendly and trustworthy family mirrored that of Bibendum themselves, appealing immensely.

The relationship that has blossomed since has been one built entirely on trust. “Just as we rely on Bisol to make a great wine, we are responsible for making it as widely available and readily accessible to UK consumers as possible,” John explains.

As such, in a bid to get their suppliers more directly involved with their UK trade, Bibendum arranged a memorable trip to Bisol for some of our own management and employees, including Brian Whiting, the big cheese himself. Touring the vineyards, sampling the wines and taking in the breathtaking scenery along the way, Brian was swept up by the beauty of Bisol and their captivating wine country.

“We often take Brian’s team out to visit producers and one of the most memorable was a trip to Bisol, where we were royally entertained by their guy, Roberto, who was coincidentally living in Paddock Wood at the time!” says John fondly.

Back home, Brian’s relationship with Bibendum goes back a long way, as John points out: “I knew Brian when he ran the Hare in Langton Green in the late 90’s and I was selling him wines from Oddbins. When



sparkling wine into great pressurised tanks with

thermo-conditioning water jackets.

Natural yeasts, needed to ferment the sugars,

are selected and added to the base sparkling

wine. The second fermentation takes place at a

temperature of 12°C, converting the sugar into

alcohol and carbon dioxide. This secondary

process usually lasts for about 30 days.

Fermentation is carried out in a sealed steel tank,

allowing the carbon dioxide that develops naturally

during fermentation to remain combined with

the mass of wine, thereby initiating the sparkling

process. The product is then fi ltered one last time

and, after a cold standing period of 10 days (at

minus 2°C), it is ready to be bottled.

Prosecco needs to be fresh and requires no ageing,

so the bottles are shipped immediately by Bibendum

Wines, Bisol’s agents in the UK. Bibendum then

distribute to our various pubs in Kent and Sussex,

where the wine is fi nally enjoyed by our customers.

THE PROSECCO JOURNEY

JEIO PRESECCO

UNLIKE MANY WINES, PROSECCO DOESN’T GET BETTER WITH AGE. ON THE CONTRARY, DUE TO ITS FERMENTATION PROCESS, IT DOESN’T REQUIRE ANY AGING AT ALL AND WILL TASTE BETTER THE SOONER YOU DRINK IT!

“This is a truly wonderful accompaniment to our

delicious chicken liver parfait starter, which is a regular on

Whiting & Hammond menus. The crispness of the Prosecco goes

very well with the smoothness of the parfait and cuts through the richness of the dish. As an

alternative, the Jeio also goes well with any fi sh dish, so why not

spoil yourself when next ordering the fi sh cakes and make it

a true occasion?”

Brian Whiting

I moved to Bibendum, Brian’s custom came with me and we have been supplying them wines ever since.”

As for the wine itself, it has taken to our menu like a duck to water. Lighter and softer than Champagne, Jeio contains less gas, making it a fabulous aperitif that is an ideal starter for any meal, particularly antipasti dishes (one example of Bibendum’s trips overseas saw Brian and his team sampling the wine with prosciutto, a reportedly stunning accompaniment). One glass is never enough, however, as it also goes delightfully well with light desserts, rounding off your meal just as effectively as it started it.

It is this drinkability and versatility that so widely appeals to our customers when selecting a bottle of Jeio Prosecco, as John knows only too well: “Equally at home in the garden in summer, at a wedding, with a meal, or, as the locals like it, as a quick glass on their way home from work, this wonderful wine also has a low acidity, making it extremely quaffable as well as delicious.”

As any connoisseur will tell you, a quality wine can offer a new surprise with each bottle opened, as well as benefi tting when teamed with particular foods and fl avours. This can be

somewhat disconcerting for many uneducated drinkers, whose biggest barrier to enjoying great wine when they go out is a lack of confi dence in what they are ordering. It would seem, however, that Bibendum have got it covered.

“We can’t educate the whole of the general public, but we can educate our customers to help people choose what they drink,” says John. “We have fi ve full time people in Bibendum whose job it is simply to train barmen, waiting staff and managers on how to advise and help their customers. We also have a design team of six to produce wine lists that actually inform and help the customer when making their choice; in essence, demystifying wine.”

While this remains a hugely benefi cial service, however, it is not nearly as essential for lovers of Jeio. As a far more adjustable tantaliser for the taste buds, this is a wine that has adopted a number of attributes from its own family’s legacy; that of consistency, longevity and sustainability. With every sip enjoyed, our customers are able to capture a small taste of those sun-kissed hillsides in the heart of rural Italy and appreciate that, after the best part of fi ve centuries, it is still being produced with the same care, passion and commitment of one remarkable family. Here’s to Bisol.


Desiderio Bisol


Untitled-12 1 05/04/2013 15:58

www.kitchendevils.com

Tell us abouT your background?

I started as a sous chef with Whiting

& Hammond in 2005 at the Chaser

Inn, where I worked with Peter

Laidlow, the Head Chef at the time.

Along with Peter and Steve Ednie,

who was also a sous chef (he is

currently the head chef at the Old

Dunnings Mill), I was responsible

for maintaining the consistently

high quality of food that the Chaser

had become famous for, along with

the development and day to day

running of the kitchen. I left Whiting

& Hammond to pursue other

adventures for a short period of time,

before returning to the company to

take over as Head Chef at the Little

Brown Jug in December 2007.

WhaT’s your day-To-day role?It is my job to take the ethos of

Whiting & Hammond and ensure

that this is delivered across the

company. As an ambassador

for the brand, I ensure that we

produce high quality British and

European home cooked food,

developing all areas of menu

production across the sites and

maximising sales and profit

margins. Another key task is the

expansion of the kitchen teams

across all of our venues, including

developing our future head chefs

from within. To that end, I manage

our apprentice programme, which

has been set up to ensure that we

have a future flow of talent coming

through the ranks.

Additionally, my role includes

building and influencing

relationships with suppliers and

making recommendations for

economies of scale. In order to

maintain effective relationships with

our head chefs, I spend at least

one day per month at each site in

a ‘hands on capacity’, supporting

the teams at the special events

we hold, such as the beer and

food festivals. As a means of

maintaining, developing and

promoting our quality standards,

I oversee health and safety,

hygiene, financial reporting and

stock take reporting.

hoW much influence do you have over The menus?Ultimately, we want our head chefs

to be responsible for their menus.

We employ talented chefs with

passion and ambition and they

don’t want me writing their menu

for them – that’s not how we ever

want it to be. However, as the

company grows, it’s important to

have somebody there to support the

kitchen teams across the company,

which is where I come in. I regularly

get around all of the sites, which

helps me to keep in touch with our

offers and keep an eye that the

content and quality of our menus is

where we want them to be. I love

to sit down with our chefs to brain

storm; it’s a great way of coming

up with new dishes. As I am a link

between all of the sites and am in

constant touch with the chefs, I am

able to take new ideas and best

practice around the sites, which

helps us to evolve our menus.

WhaT do you Think seTs your menu aparT from oThers?Our menu is printed daily, which

means that we are able to keep

things fresh and interesting. It

also allows us to showcase the

best local and seasonal produce

available to us. We love the Great

British classics, so you will always

find a pie on our menus and other

favourites such as bangers and

mash or fish and chips, along with

a whole range of mouth-watering

dishes for a wide variety of palates.

WhaT’s The mosT popular dish?It would have to be the braised

shoulder of Highfield Farm lamb.

Many people have seen and

enjoyed this particular dish in our

pubs. It is topped with a mustard

and herb crust, served with

creamy Dauphinoise potatoes,

rich red wine and redcurrant

sauce, plus fresh seasonal

vegetables; it’s a clear winner

with our customers. I believe it

will stand the test of time as our

most popular dish – it’s a big,

tender piece of juicy, local lamb

served with an equally enjoyable

selection of vegetables and

creamy Dauphinoise potatoes.

What is there not to like?

Meet the teaMWith almost a decade at Whiting & hammond under his belt, executive head chef James moyle-rosser certainly knoWs a thing or tWo about What makes our business tick. We caught up With him to have a chat about all things gastro

James Moyle-Rosser Whiting & Hammond

Group Executive Head Chef


W&H_1_Mar13_Chef Team Member*.indd 3 08/04/2013 19:56

Homecomforts

If you’ve enjoyed any of the fantastIc dIshes we serve at our restaurants, then why not wow your frIends and famIly by gIvIng It a go yourself? we sIt down

wIth our group executIve head chef, james moyle-rosser, to gIve you a crash course In how to cook lIke a whItIng & hammond chef In the comfort of your own kItchen


W&H_1_Mar13_Home Recipies 2.indd 2 08/04/2013 19:57

500g smoked haddock250g fresh haddock4 pints milkDouble cream6 duck eggs4 hen eggsPlain flourBread crumbs1 lemon (zest/juice) Flat leaf parsley1 onion 2 bay leaves3 cloves1 tbsp white truffle oil3 tbsp mayonnaise1 bunch asparagus(recommend Groombridge asparagus) Extra virgin olive oilSea salt



Serves 6

For the smoked haddock mousse Peel one onion, keeping the root intact and cut in half. With one half, push the clove through the bay leaf and into the onion. Once done, drop your ‘studded onion’ into a thick bottom pan and cover with milk. Place your pan of milk onto a medium heat and gently bring to a simmer. When the milk is simmering, place 250g of smoked haddock in the pan and poach gently for 10 to 15 minutes. When cooked, take out of the milk and leave to one side to cool.

While you wait for the haddock to cool, place 250g each of smoked and fresh haddock into a food processor and blitz until it has a smooth

One of my favourite picnic foods has to be a good Scotch egg. It’s fitting that it was born as a travel snack from a posh grocers because, to this day, you’re most likely to encounter one in a motorway service station. This recipe will make that a thing of the past and have you creating your own in no time. These are great in a picnic hamper and equally as a starter, which will be sure to impress your guests.

Ingredients

consistency. Add two egg whites, blitz for 10 seconds and then add 250ml of double cream and blitz until thoroughly mixed in with the haddock. Remove and place into a mixing bowl, then add half the juice of one lemon and a good pinch of freshly chopped parsley and mix all together. Now the smoked haddock has cooled, flake it up and add to the haddock mousse mix.

To cook the duck eggs Bring a pan of water up to the boil, add a pinch of salt, place the duck eggs into the water and cook for five minutes. Run under cold water and wait to cool. Once the egg is cool, crack the side of the egg and start to peel back the shell under running cold water.

Assemble the Scotch eggLay out 30cm of cling film onto a clean work surface. Roll some of the mousse into a circular shape about 4in in diameter and about 0.5cm thick over the cling film, then place the egg into the middle of the mousse and fold the cling film over the top of it, fully coating the egg with the mousse. Roll tightly and place in the fridge for two hours, leaving it time to set.

While you’re waiting for your egg to set, place ½ a cup of plain seasoned flour into a bowl, whisk two eggs and a splash of milk into a second bowl and one cup of bread crumbs in a third bowl.

After two hours, the egg should be a little firmer to touch. Carefully unwrap the egg from the cling film and place into the seasoned flour. Fully coat the egg and pat off any excess flour, then submerge into the egg mix, followed by the bread crumbs.

Heat a pan of rapeseed oil to 180°C; deep fry your egg until a light golden brown colour and place into a preheated oven at 180°C for 10 to 15 minutes.

Cooking the asparagus Snap the ends of the asparagus and place onto a hot griddle with olive oil, sea salt and ½ the zest of one lemon. Turn after three minutes and cook for a further three minutes.

White truffle mayonnaise Whisk together three tablespoons of mayonnaise and one tablespoon of truffle oil. Season with salt and pepper.

W&H at Home - recipes

Smoked haddock Scotch duck egg

directionS



‘Beef Bourguignon is one of my favourite dishes to see on our menus across the group and one I’ll regularly order. The heartiest of French casseroles involves cooking beef slowly with wine, herbs and bacon. Using

good quality beef shin and a full bodied wine is the secret to getting this dish right, which I like to serve with a creamy, buttery mash. The dish should be rich and packed full of flavour, making it a great winter warmer’


Ingredients1 kg diced beef shin200g baby onions200g bacon lardons200g chestnut mushrooms30g garlic10g thyme1 bay leafParsley40g tomato puree400ml burgundy wine2 pint beef stockSalt and pepper50g plain all purpose flourRapeseed oil

In a large mixing bowl, coat the beef with salt, pepper and flour so that the beef is lightly coated all over.

Heat a thick bottom pan on the stove top. Once the pan is hot, cover the base of the pan with a small amount of rapeseed oil and seal off the beef until golden brown.

Once the beef is sealed, remove from the pan into a bowl. Ensure you leave any oil and juices from the beef in the pan.

Place the pan back on the stove top and add the peeled baby onions and chestnut mushrooms to the oil and juices. Cook these on a fairly high heat – hot enough to get a golden brown colour on your onions and

mushrooms. Deglaze your pan with red wine, add the garlic, thyme and bay leaf and reduce by half.

Turn the heat down to a gentle simmer and carefully add your beef back to the pot. Add the tomato puree and slowly pour in your beef stock, bit by bit.

Now that all the beef stock is in the pot, bring it up to just a gentle simmer and place in the oven for three to four hours.

While your beef is cooking, fry your bacon; once crispy, leave to one side and add to the pot when the beef is cooked.

Once the beef is tender, garnish with chopped parsley and serve.



Serves 6

W&H at Home - recipes

Beef Bourguignon

Directions



out & about

EastbournEHome to tHe Farm @ Friday StreetFrom windy walks on Beachy Head to the world-renowned Airbourne show, there

is always plenty to keep you entertained in Eastbourne. Park runs and street markets are

weekly highlights throughout the summer months, plus there are a number of unique events. May’s Magnificent Motors is the

biggest free motoring showcase on the South Coast, with over 500 vintage and classic cars, motorbikes, buses and steam engines from

over a century of motoring on display. Go back in time in June for the Medieval Tournament

at Arundel Castle and Gardens, where combat re-enactments, archery displays and falconry talks are just a few of the bygone wonders to behold. You can also get active in July

with the South Downs Way Off Road Bike Ride at Western Lawns, where breathtaking

views of the rolling, scenic hills accompany an exhilarating journey on two wheels.

Out & AbOutFrom breathtaking SuSSex landScapeS to charming kentiSh villageS, we have

handpicked Some oF the FineSt locationS to Set out our wareS, where there iS alwayS plenty to See and do. with that in mind, we take a look at Some oF the beSt eventS and

attractionS For you to enjoy in the Surrounding areaS. juSt don’t Forget to pop into one oF our award winning pubS For a drink along the way


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W&H_1_Mar13_Out & About.indd 2 08/04/2013 20:04

out & about

Shipbourne, SevenoakS and

Tonbridge Home to tHe CHaser Inn

The undulating scenery and renowned Farmers’ Markets in the sleepy village of Shipbourne are just a couple of the

many reasons to pay a visit. The rolling landscape and thick woodland are tucked

away between the towns of Tonbridge and Sevenoaks, which offer many modern

amenities and historic treasures. Get swept up by Tonbridge Taster Day in June, when you can enjoy Dragon Boat Racing and a

series of other activities against the ancient and fascinating backdrop of Tonbridge

Castle. In Sevenoaks, you can treat yourself to an assortment of plays, gigs and comedy

evenings at the Stag Theatre, or wander around the gorgeous National Trust gem of Knole. Complete with a medieval deer park and 17th century country house, visitors can also marvel at the story of a former resident,

Vita Sackville-West, in a fascinating new exhibition in May. For our rambling readers, meanwhile, don’t miss out on a great walk from the Chaser to Ightham mote, another

treasure from the National Trust.

ChiddingSTone CauSeway, hever and penShurST Home to tHe LIttLe Brown Jug

The village of Chiddingstone Causeway can be found in the rural Kentish

countryside on the outskirts of Tonbridge. To get you started, the larger village

of Chiddingstone nearby lays claim to one of the finest historic monuments in the South East. Indeed, Chiddingstone

Castle has a host of events and activities to enjoy, including the annual ‘Best of

West Kent’ Veteran Car Club Run in July, sporting some of the most stunning

vintage motors around. Furthermore, Penshurst Place is less than two miles away and has equally beautiful grounds and some show stopping events, such as The Weald of Kent Craft Show in May, a particularly noteworthy highlight

for visitors from around the county. Finally, get your pruning gloves on for Rose Week at Hever Castle in June, where you will be treated to ‘rose surgery’ sessions from their Head

Gardener, tours of the elegant grounds and traditional cream teas to wile away

the afternoons.


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Page74.indd 2 08/04/2013 12:25


www.haywardsbutchers.co.uk

MARCH 2013 - 00

OUT & ABOUT

MAYSummer might still be just around the corner, but we’re already in full swing with our acclaimed annual beer festivals. This month, you can celebrate the return of British sunshine with friends, family and a nice refreshing pint at the Little Brown Jug on the 10th, as well as the Cricketers Inn on the 17th to 19th. Featuring a host of beers and ciders, live music, activities for the kids and a barbecue to get you in the holiday mood, there is simply no better way to kick-start your summer. From the 12th, British Sandwich Week commences at all of our venues, so make sure you pop down to your local for a light bite at lunchtime.

On the 18th and 19th, the Mark Cross Inn will be representing us at The Pantiles Food and Drink Festival in Tunbridge Wells, where you can get your hands on some of our chefs’ fi nest fancies to take home with you, from chutneys and cheeses to sausage rolls and Scotch eggs. For the veggies among you, British Tomato Week at the Farm @ Friday Street and National Vegetarian Week at all of our pubs begin on the 21st, not to mention Asparagus Month at Stanmer House. At the opposite end of the spectrum, our more carnivorous customers can sink their teeth into National Barbecue Week, which sees the month out at Stanmer House, the Farm @ Friday Street, the Chaser Inn and the Old Dunnings Mill from the 28th.

JUNENow that the factor 40 sun cream has been adequately applied,

why not start your summer in sophisticated style with English Wine Week at Stanmer House from the 2nd, where you

can sample some of the fi nest wines our nation has to offer, set against the backdrop of a Grade I listed mansion. With the sun

shining and the shorts and fl ip-fl ops well and truly back in style, you are also cordially invited to two additional beer festivals at

the Old Dunnings Mill on the 7th to 9th and the Farm @ Friday Street on the 21st to 23rd. While you’re at

it, don’t forget to treat your old man to a slap-up meal and a pint of his favourite tipple at any one of our pubs on Father’s Day,

which falls on the 16th. Plus, what with it being summer and all, what better place to enjoy National Picnic Week

than the luscious grounds of Stanmer House from the 17th?

JULYContinuing our fabulous beer

festivals into the height of summer, make sure you pay a visit to Stanmer House from the 5th to 7th and the Mark Cross Inn from the 19th to 21st for even more fun in the sun. For all you

foodies out there, you won’t want to miss the Glynde Food Festival at Stanmer

House and the Farm @ Friday Street on the 13th and 14th, which features a cooking

school, wine tastings and more delicious food and drink than you can shake a knife and fork at.


QUESTION TIMEFor your chance to win a three course meal for four, including two bottles of house wine, simply

answer three questions about our company. Head to page 95 to fi nd out more


out & about

East GrinstEad Home to tHe old dunnings mill

Take a trip to East Grinstead and immerse yourself in its rich and fascinating history. Dating back 800 years, the high street has a number of historic half-timbered buildings and open hall houses, many of which belong to the 15th and 16th centuries. Standen, the National

Trust’s flagship Arts and Crafts country house, can be found on the same quiet Sussex lane as the Old Dunnings Mill and offers some fantastic walks through acres of gardens, which are

open throughout the summer and come complete with captivating views over the Medway Valley. Also ideal for country lovers is Deers Leap Bikes, where you can hire bikes and take off through the 240-acre site that overlooks the Weirwood Reservoir. For history buffs and

railway enthusiasts, the Bluebell Railway is a must-see, boasting the biggest and most historic collection of locomotives in the UK outside the National Railway Museum.

MayfiEld, ticEhurst and tunbridGE WElls

Home to tHe mark Cross innConveniently located on the doorstep of a number of enchanting Sussex villages and the nearby town of Tunbridge Wells in Kent, The Mark Cross offers plenty to look forward to throughout the summer. Kicking off the proceedings in Mayfield is the village’s Fringe Festival in May, celebrating a variety of poetry, visual art, music and performance. In June, Pashley Manor in Ticehurst will be

putting on a Rose Weekend and a Kitchen Garden weekend, showcasing over 90 different varieties of roses and offering practical advice from gardening experts for the village’s more green fingered residents and visitors. Plus, there’s no better way to round off the summer in Tunbridge Wells than with Local & Live Festival in August. Spanning the Bank Holiday weekend and featuring the finest

local musical acts around, this is truly the town’s annual highlight.

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out & about

MeophaM, Gravesend and Greenhithe Home to tHe CriCketers inn

Start your summer in the attractive Kentish village of Meopham with a trip to the Meopham Valley Vineyard. Spanning two hectares of the beautiful North Downs, this

wonderful winery grows a substantial range of grapes, producing English white, rosé and sparkling wines for you to sample. Nearby in Gravesend, you can take to the water in June

at the Town Regatta, which will be held at the Gordon Promenade and is celebrating its 167th recorded year in the town. Meanwhile, the Bluewater Shopping Centre in Greenhithe is conveniently situated less than 10 miles away. As one of the largest and most innovative

retail and leisure destinations in the country, you can shop ‘til you drop in any one of the leading high street outlets on offer, while also making a day of it by enjoying an extensive

choice of cinemas, restaurants and leisure facilities.

BriGhtonHome to stanmer House

The seaside city of Brighton is renowned for its buzzing cultural scene, cobbled shopping lanes and iconic pier. As such, there is a wealth of activities and events that celebrate the city’s

vibrant and dynamic landscape. Food lovers will be drawn to Foodies Festival in May, the UK’s largest celebration of food and drink, while People’s Day in June is an annual free festival,

featuring an exciting range of music, dance, sport and food from all around the world. In July, adrenaline junkies will feel right at home with Paddle Round the Pier, the world’s biggest free beach and water sports festival. In addition to these exciting events, you can also soak up the city’s history and heritage at the Royal Pavilion and Preston Manor. Whatever your interests,

Brighton is one of the UK’s most exciting and interesting cities that is not to be missed.


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YOUR REVIEWS

WHEN IT COMES TO RECOMMENDATIONS OF GREAT PLACES TO EAT, THERE’S NOTHING QUITE LIKE THE OPINION OF SOMEONE WHO HAS ACTUALLY SAT DOWN AND TUCKED INTO A MEAL THEMSELVES. THEY SAY EVERYONE’S A CRITIC; EVIDENTLY, THE SATISFIED PATRONS OF WHITING & HAMMOND ARE NO EXCEPTION.

HERE’S WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS...

YOUR FEEDBACK

“The food was among the best we’ve had anywhere...

absolutely delicious. Thoroughly recommended!!!”

(Jen and Wavey Davey, 15th February 2013)

The Chaser Inn, Trip Advisor

“The staff were very welcoming and I had pre-booked with

a handful of unique requests, which they were happy to

accommodate and had everything ready upon our arrival”

(alllondonuk, 23rd January 2013)

The Little Brown Jug, Trip Advisor

“This large pub has fantastic views over Sussex from the

garden. I eat there often and it is always a lovely experience. Others

should follow their example” (CrowboroughJohn, 12th January 2013)

The Mark Cross Inn, Trip Advisor

“This is certainly a hidden treasure of Brighton. I will

defi nitely be returning to sample what looks like a fantastic

afternoon tea with my fi ancée” (The-Critics-choice,

14th February 2013)

Stanmer House, Trip Advisor

“Do yourself a favour. Go and have an AMAZING MEAL in a

GREAT restaurant!!! LOVE IT LOVE IT LOVE IT!!!

We’ll be back!!! Many times!!!” (jaysum025, 3rd February 2013)

The Farm @ Friday Street, Trip Advisor

“Great service, great food and excellent location.

I will certainly be telling more people about this place and look forward to dining here again”

(Candy B, 16th February 2013)

Stanmer House, Trip Advisor

“The quality of the produce is superb. I only eat organic at home and choose restaurants for quality fi rst. I will certainly be returning and I live 30 miles away! If I had a restaurant, it would be like this

– and I’ve eaten all over the world” (tazxy, 8th January 2013)

The Old Dunnings Mill, Trip Advisor

“I’ve now enjoyed this great pub, its food and service on 3

occasions. Well worth a visit with a menu to suit all palates and budgets,

a relaxed atmosphere and what I consider excellent value for money!”

(AndyHReading, 8th February 2013)

The Cricketers Inn, Trip Advisor

“The Inn is outstanding value with good locally sourced fresh produce. The menu never disappoints – their veg is cooked to perfection and fresh, their

meat is always very tender, the seafood is good and fresh and their desserts are homemade. Highly recommended”

(Libsquib, 27th January 2013)

The Chaser Inn, Top Table

W&H_1_Mar13_Your Reviews.indd 2 08/04/2013 20:22


Your reviews

“Tasty food, well presented, friendly staff – had a lovely

Valentines evening. The lamb valentines were exceptional, service

was not hurried and the staff were attentive but not overly so”

(Bighands, 14th February 2013)

The Old Dunnings Mill, Top Table

“This pub has it all – location, garden, ambience, welcome, great food, friendly and efficient staff and super value for money. This is one in a million and I cannot

recommend it highly enough” (agamemnon, 14th February 2013)

The Little Brown Jug, Top Table

“A fabulous meal, superb and attentive service, they couldn’t do enough for us. The food was great

and came in huge portions, making excellent value for money and a memorable 80th birthday meal”

(Ivory, 12th February 2013)

The Cricketers Inn, Top Table

“Second visit and once again very nice meal,

good portions, good service, lovely surroundings, can’t wait for summer to see outside. Definitely my favourite

restaurant!” (Outandabouters, 13th January 2013)

The Mark Cross Inn, Top Table

“Lovely walk in Knole Park followed by lunch

@thechaserinn lovely!” (Lucy Saxton @Lucy_Sax,

17th February 2013)

The Chaser Inn, Twitter

“As normal, the standards of presentation of the premises were

exceptionally high, the staff were friendly and helpful and the food was excellent.

This is one of the best restaurants in Eastbourne for those special occasions as

well as every day eating out” (Paul, 14th February 2013)

The Farm @ Friday Street, Top Table

“@farmfridayst another great meal here again......

everyone eat here it’s an awesome place!!! #PutAForkInMeIAmDone #stuffed” (Lee Jenkins @jenko79,

24th February 2013)

The Farm @ Friday Street, Twitter

“Yummy food and fantastic company for my Birthday roast @LittleBrownJug1 today :)”

(Kay Nash, @Nasher87, 17th February 2013)

The Little Brown Jug, Twitter

“Just had amazing lunch @TheMarkCross such a nice relaxing pub.

Definitely go again!” (Amy @Captainedspeaks,

29th December 2012)

The Mark Cross Inn, Twitter

“Lovely lunch @stanmerhouse today ...... Well worth the drive

#massivemenu #greatfood #decentwaitress”

(simon boyd @5imon8oyd, 27th January 2013)

Stanmer House, Twitter

“Fab, great customer service @dunningsmill providing

free wifi to keep their customers happy. Take heed larger operators!”

(Food Safety Guru @foodsafetyguru1,

1st November 2012)

The Old Dunnings Mill, Twitter

“Cracking meal @Cricketers_Inn tonight

with my family down from Hull with #chickenfetaspinach &

#venison both great” (Jon Pickering @JonPickering,

23rd February 2013)

The Cricketers Inn, Twitter

Big thanks to all our wonderful customers for such

encouraging comments

W&H_1_Mar13_Your Reviews.indd 3 08/04/2013 20:23

Let them eat cakeSome turn to therapy in timeS of need. otherS phone their

friendS. But for queen of the kitchen, deLia Smith, there’S onLy one proven way to Lift the BLueS – cake. here She giveS uS one of

her favourite recipeS to kick Start your own Baking

A hefty wedge of cake may not chase your

woes away, but football fan Delia reckons the

cheap and satisfying process of baking a cake

is a great mood lifter. With this in mind, she has

brought out a special edition of Delia’s Cakes to

mark the 35th anniversary of the release of her

Book Of Cakes.

Delia’s Cakes includes some trusty favourites

like old-fashioned cherry cake and coffee and

walnut cake, as well as some new recipes,

90% of which can now be made using gluten-

free alternatives.

“The whole affair from start to finish is about

supreme unadulterated pleasure,” writes Delia

of baking. “Or as someone once said, when

you offer homemade cake to anyone, it never

fails to put a smile on their face.

“Actually setting about making a cake,

allowing your creative powers to come into

play, knowing all those smiles that await you,

has a kind of hidden social agenda - it’s cheaper

than therapy and much more pleasurable.”

In these tough times, Delia believes that,

rather than reaching for shop-bought sweets,

it’s more important than ever to put on our

pinnies, crack out our cake tins and begin

baking.

“If I might put a positive spin on our current

climate of austerity, what homemade cakes

have got going for them is that they provide

you with something really luxurious at very

little cost,” she writes.

So, with Delia’s encouragement ringing in

your ears, it’s time to tackle one of these tasty

treats and we’ve chosen the double lemon

drizzle cake, which is an old classic.


Cookbook - reviews

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W&H_1_Mar13_CookbookReview*.indd 2 08/04/2013 20:08

For the syrup

Juice of 3 large lemons

Grated zest of 1 large lemon

50g golden icing sugar, sifted

100g golden granulated sugar

to Finish

1tbsp golden granulated sugar,

mixed with 1tsp poppy seeds

pre-heat the oven to 170°C,

gas mark 3.

Start off by sifting the flour and baking

powder into a roomy mixing bowl,

holding the sieve quite high to give the

flour a good airing as it goes down.

Then add the butter, sugar, eggs,

lemon zest and juice and finally the

poppy seeds. Now, using an electric

hand whisk, mix to a smooth, creamy

consistency for about one minute.

Spoon the mixture into the tin, levelling

it with the back of the spoon and bake

near the centre of the oven for 40

minutes or until the centre feels springy.

When the cake is ready, remove

the tin from the oven to a board,

then straight away mix together

the syrup ingredients. Next, stab

the cake all over with a skewer and

spoon the syrup evenly over the

hot cake, then finally sprinkle with

the sugar and poppy seed mixture.

After that the cake needs to cool in

its tin before it can be removed and

stored in an airtight container.

note

This is equally good made without

the poppy seeds if you prefer.

Delia’s Cakes is published by

Hodder & Stoughton, priced

£25. Available now. To watch

demonstrations from Delia’s Cakes, go to the Delia Online

Cookery School at

www.deliaonline.com

ingredients

175g self-raising flour

1tsp baking powder

175g spreadable butter

175g golden caster sugar

3 large eggs

Grated zest of 3 large

lemons

Juice of 1 large lemon

40g poppy seeds

Double lemon Drizzle cake with poppy seeDs


Cookbook - reviews

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W&H_1_Mar13_CookbookReview*.indd 3 08/04/2013 20:08

www.dellaonline.com


Page43.indd 2 08/04/2013 12:21

www.goodwood.com


Finding the right blendWith the ever-increasing popularity of high street coffee houses, expectations have risen

significantly When it comes to the quality of coffee that patrons look for Wherever they go. to meet that demand, We teamed up With a number of different coffee suppliers, including

douWe egberts professional, to give our pubs some continental flavour

There’s nothing quite like rounding

off a delicious meal at your

favourite restaurant with a rich and

warming cup of coffee. Indeed,

for customers who are after a pick-me-up

following a truly indulgent evening, it’s just

what the doctor ordered.

In our increasingly competitive industry, pubs

are looking to maximise their repertoire in order

to provide customers with affordable, high quality

caffeine kicks (or a caffeine-free alternative

with just as much flavour). As the popularity of

espresso-based drinks grows significantly, the

challenge for publicans is to consistently serve

cracking coffee, quickly and efficiently and

sometimes without the help of a trained barista.

Enter Douwe Egberts Professional, one

of the world’s leading coffee roasters who,

along with local beverage experts and

distributor Adrian Mecklenburgh Drinks, have

been helping us deliver truly exceptional

coffee. Douwe Egberts has long been a name

synonymous with the crème de la crème

of caffeinated concoctions and, since the

brand’s creation back in 1753, it has become

one of the largest and best-selling blends in

Europe’s foodservice sector.

Utilising its 260 years of expertise, Douwe

Egberts continue to build on their heritage

and the quality craftsmanship that goes into

producing each one of their coffee blends,

while placing a strong emphasis on keeping

up with changing consumer demands. The

brand signifies ‘quality’ to consumers and

every piece of innovation is designed to deliver

consistently great coffee, day in, day out.

Take their exceptional range of espresso

beans; a result of more than two centuries

of expertise from past and present Master

Roasters. Their finest Arabica and Robusta

beans are carefully selected, precision

blended and roasted in a slow fire to produce

a distinct range of high-quality espresso.

From their rich yet perfectly balanced Intense

Roast delivering smooth, full bodied and well-

balanced flavours, to their intense and powerful

Extra Dark Roast, which offers a passionate

aroma of roasted almonds and fragrant spice,

they have added no end of flavoursome

potential to our menus across the board.

“We are hugely passionate about

producing quality coffee and are dedicated

to helping establishments like Whiting

& Hammond keep up with changing

consumer expectations,” says Marketing

Director, Paul Freeman. “The developing

coffee culture in the UK has challenged the

wider hospitality industry to evolve. Public

expectations have also been raised through

this and consumers’ knowledge of coffee

has grown to match its popularity.”

Paul continues: “Whether it’s espresso,

ground coffee or instant, we believe that

consumers should be enjoying consistently

great coffee every time. By staying true to

this, we’ve maintained Douwe Egberts as

a benchmark of quality that consumers and

operators can rely on and trust.”

With that, Douwe Egberts Professional and

Adrian Mecklenburgh continue to ensure that

we at Whiting & Hammond have the right

tools, brands and products in place to deliver

fantastic coffee all the way until last orders.

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W&H_1_Mar13_Coffee.indd 3 08/04/2013 20:10

ale tale

Surf, sand and sea is generally what comes

to mind when people think of Cornwall.

The nation’s favourite destination for

home turf holidays has become the most iconic

hotspot for hitting the waves and experiencing

the best in laid back beach culture. As it turns

out, it’s also the home of one of the most

popular cask ales in the country.

Founded in 1994 in Rock, North Cornwall,

Sharp’s Brewery has since achieved

phenomenal success, becoming the largest

brewer of cask beer in the South West with

their most highly regarded tipple, Doom Bar,

now one of the UK’s top three cask beer brands.

Combining all the best practices from

Britain’s rich brewing heritage with modern

high spec equipment and industry leading

environmental customs, their passion is

producing great tasting beers of exceptional

quality in a sustainable manner.

The brewery’s location on the North Cornish

coast has heavily influenced its support

of mostly coastal sporting activities such

as rowing, sailing, surfing and open water

swimming. Like W&H, Sharp’s continue to

support their local rugby team (Wadebridge

Camels RFC) and football club (St Minver FC)

along with a wide variety of charities such as the

Cornwall Air Ambulance, the RNLI, the Marine

Conservation Society, Marie Curie Nurses in

Cornwall and ShelterBox.

In February 2011, Sharp’s were acquired

by Molson Coors, a £6million investment that

increased the brewery’s capacity, allowing them

to expand their team and brew a wider variety of

brands. They’ve lost none of their independent

spirit, though; initial industry fears that Doom

Bar would grow exponentially to the detriment

of the brand name have proven unfounded and

the Cornish brewers have continued to do what

they have done best for all these years.

As for the beer itself, not many people know

While the use of local produce is paramount to our business ethos, we at W&H sometimes like to make an exception to that rule and push the boat out a little. This was quite literally the case when we hit the sandy shores of Cornwall to do business with Sharp’s Brewery, whose flagship beer, Doom Bar, has become one of the fastest growing brands in the UK

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W&H_1_Mar13_Sharps Brewers.indd 2 08/04/2013 20:14

ale tale

“Although Mr ShArp wAS A

nice guy And the buSineSS

wAS in heAlthy growth, i wAS

unconvinced thAt thiS wAS the

job for Me. After the interview,

Mr ShArp took Me to the pub

And bought Me A pint of dooM

bAr. when i tASted it i inStAntly

chAnged My Mind And wAS brewing

My firSt dooM within A Month”

that Doom Bar is named after an infamous

sandbank at the mouth of the Camel Estuary

in North Cornwall between Rock and Padstow

where many shipping vessels have been

wrecked. It has certainly come a long way since

then, now challenging the UK’s big players for

the national number one cask beer spot.

“In 2002 I visited Sharp’s for the first time

to discuss the Head Brewer’s role,” explains

Stuart Howe, Head Brewer at Sharp’s. “I was

working at a much bigger brewery at the time

and Sharp’s was just a building site next to a

brewery about the size of a large caravan.

“Although Mr Sharp was a nice guy and

the business was in healthy growth, I was

unconvinced that this was the job for me. After

the interview, Mr Sharp took me to the pub and

bought me a pint of Doom Bar. When I tasted it

I instantly changed my mind and was brewing

my first Doom within a month.”

Fans of Doom Bar will know the

instantaneous love affair that starts the moment

it hits their lips, as Stuart elaborates:

“Back then we were brewing in a year what

we make in a week these days; such has

been the success of the beer. In scaling up the

brewery and refining the brew, I’ve always used

my memory of that first encounter with Doom

Bar as the kind of taste experience I need to

guarantee for our drinkers. For me, the recipe

for the success of Doom Bar is simple; it’s a

delicious and refreshing beer that is easy to fall

in love with and never lets you down.”

As well as over 100 quality control checks by

Stuart’s team throughout the brewing process,

each Friday Sharp’s bring in a flavour panel

made up of local Doom Bar enthusiasts who

have each been put through a rigorous beer

taster training programme. These volunteers

know Doom Bar inside out and are able to pick

up any subtle nuances in the beer which, when

addressed, guarantees that the beer leaves the




Page86.indd 2 08/04/2013 11:28


www.fentonchandler.co.uk

www.straighta.co.uk

www.facebook.com/straightatraining


www.coopertunbridgewellsmini.co.uk

ale tale

brewery tasting great each time.

Such dedication to brewing and brewing alone

is a key ingredient to their success. Leaving the

hospitality side of things to us, Sharp’s don’t

own or operate any pubs, which means that

they are able to concentrate on brewing and

delivering beer in a consistently great manner.

Maintaining a ‘Grain to Glass’ quality approach

from the ingredients they buy to the support

they offer pubs, Sharp’s beer stands a much

higher chance of reaching the consumer tasting

as it should – consistently delicious.

Of course, that’s not to say that they keep

clear of the foodie landscape altogether. On

the contrary, they are renowned for working

collaboratively with top regional chefs, initially

partnering with Rick Stein on Chalky’s Bite,

which has won no less than five World Beer

Awards. More recently, Stuart has worked with

near neighbour Nathan Outlaw to come up

with some wonderful pairings for beer and food

events at Nathan’s Michelin starred restaurant

at the St Enodoc Hotel in Rock.

Furthermore, in 2012 the Connoisseur’s

Choice range of premium bottled beers was

launched and is now served at some of the

best restaurants in the country. This selection

is designed to drink alongside quality food

and has received a number of international

accolades to date. Already this year,

Sharp’s beers have won four medals at the

International Brewing Awards, including gold

for the Connoisseur’s Choice Spiced Red and

Sharp’s Cornish Coaster.

Like many of the suppliers we work with,

there are notable parallels to both companies’

stories. In less than 20 years, Sharp’s have

grown from a small local brewery to having

their beers sold in over 2,000 pubs around the

country. And yet, like us, they are always keen

to hold onto their foundations. Be it hitting the

beach, catching a wave or soaking up the sun

in their hometown of Rock, they continue to

produce a number of naturally excellent beers

that are taking the UK by storm.

“Back then we were Brewing in a year what we make in a week”

“Doom Bar is simple; it’s a Delicious anD refreshing Beer

that is easy to fall in love with anD never lets you Down”



Untitled-12 1 05/04/2013 16:00

drinkaware.co.uk

Whether you’re looking for the best restaurants to try in your local area or fancy yourself as a bit of a Wine Wizard, your smartphone provides a Wealth of appetising

Wonders conveniently carried in your pocket. We take a look at some of the hottest apps that are currently causing a stir in the foodie World

iEat, Therefore I Am

FoodspottingBy Foodspotting, Inc

As the leading app for finding and rating restaurants and dishes all over the UK, this is far more than just your run-of-the-mill pub guide.

Allowing you to share photos of your favourite hotspots and most desirable dishes, you can get involved with a whole community of food

lovers, gaining an inside view of where’s best to wine and

dine anywhere in the country. Think of it as Facebook for

foodies.

toptableBy OpenTable, Inc

With the official toptable app, making a booking at your

favourite W&H restaurant has never been easier. In addition to finding information on over 4,000 eateries in the UK, you can also earn dining points to pay for meals at toptable

restaurants and access thousands of special offers,

making your night out as affordable as it is enjoyable.

Bacon Alarm ClockBy Apptacular Labs, Inc

We’ve all been woken up by the blissful sounds and

aromas of breakfast cooking away in the kitchen on a

Saturday morning. With the Bacon Alarm Clock, you can enjoy a sizzling selection of

sounds and songs every day of the week, making moody Monday mornings a thing of the past. Just don’t forget to

actually go to work!

FoursquareBy Foursquare Labs, Inc

Become one of over 30million people who use Foursquare to make the most of where they are. With the official

app, you can keep the most recent offers, deals and tips on where’s best to eat right in your pocket. Check in to remember the places you’ve been, receive personalised recommendations

based on your previous searches and view other users’ comments and ratings to truly

get the most out of where you’re eating.

iBBQBy EBLEX

Fire up your summer with iBBQ, the handy grilling gadget for any budding outdoor cook. Whether you’re after the nearest

Quality Standard accredited butchers to get your meat

from or looking for the most ideal locations to host your cookout, this brilliant barbie guide has most certainly got

you covered.

Vivino Wine ScannerBy Vivino ApS

Never forget the name of your favourite wine again with the Vivino Wine Scanner. By simply taking a photo of the bottle you enjoyed the night before, your selection will be matched against a database

of over 500,000 wines, or by a Wine Recognition Team who will do it for you. Whatever

your tipple, you’ll sound like a pro in no time at all.

Mixologist™ By Digital Outcrop

Shake things up with this suave and sophisticated mini mixer. Featuring a comprehensive library of classic cocktails and lesser

known blends, you can show off your talents as a Cosmo connoisseur with the help of some handy recipes, measurement guidelines and

tricks of the trade. Give it a whirl, shaken or stirred.

food & drink Apps


W&H_1_Mar13_Apps*.indd 3 08/04/2013 20:16

Go, Go GadGet

kitchenIf you’re lookIng for the latest In culInary technology to help enhance your cookIng, look no further than these nIfty numbers. from tasty test-tubes to

what can only be descrIbed as the ultImate rollIng pIn, peter JenkInson takes a look at some of the coolest kItchen gadgets currently avaIlable on the market

Rounded revolution – Spoutnik£179 from www.fagor.co.uk

A few decades ago, the microwave helped to transform the way we cook and eat. This new 700W microwave is one of the most innovative designs to date. Available in green, purple or blue, the see-through spherical dome

can hold a wide range of dishes and gives you a 360-degree view of the cooking process.

While you slave over that hot stove, you may decide your kitchen is in need of a couple of quirky, colourful and useful additions. There are no electric can openers or other such Eighties paraphernalia here. This selection of six is a

combination of form and function that won’t be consigned to the back of a drawer within a week of purchase.

Flat out - Bakeball Bat£15 from www.suck.uk.com

This may be an over-the-top approach to the humble task of rolling out your dough, but this is sure to make a great addition to your kitchen. It’s certainly one way to ensure no one complains about your cooking skills and it makes a great unique gift for sport fans.

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www.fagor.co.uk

www.suck.uk.com

Being attached - Spiderpodium Tablet

£24.99 from www.firebox.com

Put your iPad in this arachnid-style gadget so you can lean it on any work surface or wrap it around a cabinet handle for the

perfect view. Its non-slip legs and durable form make it a must-have - it’s ideal for following online recipes hands-free.

Perfect balance Heston Orb Scales

£39.99 from www.salterhousewares.com

With these good-looking kitchen scales out on display, you’ll likely be more inclined to do some baking. You can measure multiple ingredients in the same bowl with the

‘zero’ function, and it has an aquatronic feature for liquids - with all the measurements read out on a rather decent backlit LCD display.

Light fry - Tefal Actifry£199.99 from www.homeandcook.co.uk

Cook up delicious crispy fries and roast potatoes inside this marvellous machine. It needs only a spoonful of oil, making it a healthier way to feed the family. And its talents don’t stop there. The included cookbook will guide you on how to create puddings and stir-fries, with ideas for meat, fish and vegetables, too.

Get cooking - Scientific Spice Rack£19.99 from www.firebox.com

Fill up these five test-tubes with your seasonings and spices for a laboratory look in the kitchen. The set comes complete with silicone

stoppers to keep the contents fresh and 36 easy-peel, re-usable labels. They’re stylish and practical for the ‘scientist’ in your life.

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www.firebox.com

www.firebox.com

www.homeandcook.co.uk

www.salterhousewares.com

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www.symphony-group.co.uk


Dear readers,Hopefully you’ve enjoyed the fi rst edition of our new W&H Gastro magazine. The plan is to release a new issue four times a year with the changing of the seasons, so for future editions we’d love to have any comments from you about W&H that we could include.

We’ve really enjoyed putting the magazine together; it has actually helped us to focus on our future events through the coming months. The big change for us this year is that we’ve introduced more beer festivals at the sites, fi nishing off the season with an Oktoberfest at the Little Brown Jug in October. We have done this purely due to popular demand and if I was to say I wasn’t worried about doing it more than once, it would be a lie, so here’s hoping that doing two at some of the sites won’t dilute the fun.

For the fi rst time last year, we went to numerous food festivals with our produce and it proved a very successful move. It wasn’t all about just selling the produce that we make; our main reason for the food festivals was to spread the word about our family business and, because we were received so well, we intend to be out at some of the popular food festivals again this year.

It’s been a tough start to the year with the unprecedented cold weather, which does have an impact on our business. I can remember March last year being 23 degrees with all the gardens packed and the pubs absolutely fl ying. In comparison, this year in March I was helping the chefs at the Little Brown Jug push cars up the hill outside the pub in the snow. So, let’s keep our fi ngers crossed for a great summer – we’re long overdue one!

So, what are our future plans, I hear you

saying? It’s a big year for W&H as it’s our 10th anniversary (with a party at the Chaser planned on August 17/18) and we would love to be adding another site to our little family sometime during the year, so watch this space.

I thought it was wonderful news to see the Chancellor fi nally scrapping the duty escalator on beer; this was truly stifl ing the industry. I found it quite astonishing to read that the tax on alcohol had gone up nearly 50% in fi ve years; it doesn’t take a genius to work out how unsustainable that is. I will add that the tax relief was only applied to beer, so wines and spirits were still hammered in the budget.

The next big task for the hospitality industry is surely to follow suit with most of Europe and reduce the VAT. Countries like France, Germany and Ireland have all done this, which has helped create thousands of jobs. I do hope George Osborne is listening as we all know that creating jobs in the current

downturn is key and one thing you can say about this wonderful industry of ours is that we need people to make it work.

I’ll fi nish off by saying that I’m extremely proud of the people who work for W&H. Without good people, we as a company would struggle to give our customers a wonderful experience. I’ve been lucky enough to attract some fantastic people, some of which are unsung heroes and truly the lifeblood of the company. So, it’s a big THANK YOU to all the teams and, of course, to our customers, for getting us to where we are today.

As they say, “I’m off to the pub”. See you in the summer

Brian Keeley Whiting MD

A WORD FROM

THE TOP

LAST ORDERS PLEASE

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OUR SUPPLIERS

THREE CHANCES TO

WIN! WIN! WIN!

THIS IS WHERE YOU HAVE THE OPPORTUNITY TO EXPERIENCE A FANTASTIC DINING EXPERIENCE AT A WHITING & HAMMOND RESTAURANT OF YOUR CHOICE – ON THE HOUSE! IN FACT, BELOW ARE DETAILS OF THREE

COMPETITIONS WHERE EACH OF THE WINNERS WILL BE WINED AND DINED BY OUR FABULOUS STAFF ABSOLUTELY FREE

QUESTION TIMEFor our fi rst competition, we’re offering a

three-course meal for four people, including

two bottles of house wine. To snap up this

amazing prize, we’re looking for the correct

answers to the following three questions

relating to all things W&H:

IN WHAT YEAR DID WHITING & HAMMOND’S

FLAGSHIP PUB, THE CHASER INN, OPEN ITS DOORS?

TWO OF OUR PUBS HOST THEIR ANNUAL BEER

FESTIVALS IN JUNE. WHICH ONES ARE THEY?

WHAT TWO SERVICES OFFERED AT STANMER HOUSE

SET IT APART FROM OUR OTHER VENUES?

The answers to all three questions can be

found somewhere in this magazine, so get

reading and start winning! Details on how to

enter by post or email can be found at the

bottom of this page.

WRITE TO WINFor our second offer – a three-course meal for

two, including a bottle of house wine – we’ll be

looking for the best letter, as decided by Whiting

& Hammond, to feature in a future issue of our

magazine. If you’ve had a great W&H experience

recently that you’d like to share with us, simply

jot it down and post it or email it to the address

at the bottom of the page.

TASTY TWEETOur third and fi nal contest is simple – all

you have to do is follow us on Twitter! For

your chance to win a three-course meal for

two, including a bottle of house wine, just

follow @whiting_hammond and you will be

automatically entered into the prize draw.

HOW TO ENTERFor the Question Time competition

(which needs three answers) and the Write

to Win competition (which needs a letter),

email details plus your name, address,

contact phone number, and preferred W&H

venue, to offi ce@whitingandhammond.

co.uk Make the subject line ‘W&H Gastro

Mag Competition’. Alternatively,

send the same details to The Little Brown

Jug, Chiddingstone Causeway, Tonbridge,

Kent, TN11 8JJ.

FOR THE TASTY TWEET

just follow @Whiting_Hammond and you’ll

automatically qualify for the competition.

CLOSING DATE FOR ALL THREE COMPETITIONS IS WEDNESDAY 31ST JULY 2013.

The winners will be drawn at random, or by Whiting & Hammond on the Write to Win, and

the editor’s decision is fi nal. The prizes are as stated above and cannot be substituted,

with the exception of soft drink alternatives to alcohol. Meals must be taken within three

months of the winners being notifi ed and may not be booked for public holidays. Dates

will be at the discretion of W&H. No cash prize alternatives will be offered. Winners

may be asked to take part in publicity photos relating to the competitions. Terms and

conditions apply. If full contact details are not supplied, your entry will be invalid. In the

unlikely event that the prizes as stated above are not available, Whiting & Hammond

reserves the right to offer a prize of similar value.

If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated

brand, please send an email stating this to offi [email protected], making the

subject ‘W&H Gastro Mag Competition’. Alternatively, state this in written correspondence

addressed to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ.


W&H_1_Mar13_Competitions.indd 3 08/04/2013 20:20



THE CHASER INNStumble Hill, Shipbourne,

Tonbridge, Kent, TN11 9PE

Manager: Paul Roser

Head Chef: Jody Shaw

Tel: 01732 810 360

Email: [email protected]

Website: www.thechaser.co.uk

THE OLD DUNNINGS MILL Dunnings Road, East Grinstead,

West Sussex, RH19 4AT

Manager: Janet Webb

Head Chef: Steve Ednie

Tel: 01342 326 341


Website: www.theolddunningsmill.co.uk

THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,

East Sussex, TN6 3NP

Manager: Ash Baldwin

Head Chef: Peter Napier Clark

Tel: 01892 852 423


Website: www.themarkcross.co.uk

THE FARM @ FRIDAY STREET

15 Friday Street, Langney,

Eastbourne, BN23 8AP

Manager: Paul Worman

Head Chef: Glenn Day

Tel: 01323 766 049


Website: www.farmfridaystreet.com

THE CRICKETERS INN

Wrotham Road, Meopham,

Gravesend, DA13 0QA

Manager: Paul Giles

Head Chef: Laura Baker

Tel: 01474 812 163


Website: www.thecricketersinn.co.uk

STANMER HOUSE

Stanmer Park, Brighton, East Sussex, BN1 9QA

Manager: Simon McLoughlin

Events Manager: Rebecca Weller

Head Chef: Richard Simmonds

Tel: 01273 680 400


Website: www.stanmerhouse.co.uk

THE LITTLE BROWN JUG (HEAD OFFICE) Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJManager: Tyson Marshall • Head Chef: Neil Haywood

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

WORKING FOR USAt Whiting & Hammond, we’re always looking for friendly, enthusiastic and hardworking additions to our team. If you feel you’ve

got what it takes to work for us, get in touch by contacting Terry Turner at [email protected] Full details of jobs currently available can be found at www.whitingandhammond.co.uk

OUR CONTACTS


MAKING THAT BOOKING

Now that we’ve whetted your appetite about the delights of visiting a W&H establishment, you’re no doubt wondering how you can reserve a table or

organise a special occasion at one of our seven award winning pubs. No problem – here are the names and numbers you’ll need

THE FARM @ FRIDAY STREET

THE MARK CROSS INNTHE CHASER INN

W&H_1_Mar13_Personal Contacts*.indd 2 08/04/2013 20:21

www.thelittlebrownjug.co.uk


www.thechaser.co.uk


www.themarkcross.co.uk


www.thecricketersinn.co.uk


www.theolddunningsmill.co.uk


www.farmfridaystreet.com




www.whitingandhammond.co.uk

All you have to do is fi ll out the following form and, to show our appreciation, you will be automatically entered into a prize draw to win a bottle of Laurent Perrier Champagne! To be eligible for the draw, we will need your email address.

Which of our pubs did you visit (please tick as appropriate):

The Chaser Inn

The Old Dunnings Mill

The Mark Cross Inn

The Little Brown Jug

The Farm @ Friday Street

The Cricketers Inn

Stanmer House

How would you rate your visit in the following fi ve categories (please circle as appropriate):

Service: Excellent Very good Good Fair Poor

Food: Excellent Very good Good Fair Poor

Drink: Excellent Very good Good Fair Poor

Decor/ambience: Excellent Very good Good Fair Poor

Location Excellent Very good Good Fair Poor

Outdoor facilities: Excellent Very good Good Fair Poor

Based on your visit, how likely would you be to recommend the pub to a friend or family member (please circle as appropriate):

Defi nitely Very likely Quite likely Maybe Defi nitely not

Based on your visit, how likely would you be to come again (please circle as appropriate):

Defi nitely Very likely Quite likely Maybe Defi nitely not

What do you think we could do to make your next visit even more enjoyable?

Your details:

Title:

Name:

Address:

Postcode:

Tel:

Email:

We hope you enjoyed your visit to Whiting & Hammond and look forward to seeing you again soon!

To enter, simply tear out this page, fold in half so the address overleaf shows, stick it together, add a stamp and pop in the post.

Another option is to put this page into a stamped, addressed envelope.

If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated brand, please send an email stating this to offi [email protected], making the subject ‘W&H Gastro Mag Feedback Form’.

Alternatively, state this in written correspondence addressed to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ.

OVER TO YOUAT WHITING & HAMMOND, WE LOVE TO HEAR WHAT OUR CUSTOMERS THINK AND ARE ALWAYS LOOKING FOR NEW WAYS OF MAKING OUR SERVICE EVEN BETTER. IF YOU’VE VISITED ONE OF OUR SEVEN AWARD WINNING PUBS, WE’D LOVE TO HEAR FROM YOU!

PLEASE SEE OVERLEAF FOR DETAILS OF WHERE TO SEND YOUR COMPLETED FORM

THANK YOU FOR YOUR FEEDBACK!

The winner will be selected at random and the editor’s decision is fi nal. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. No cash prize alternatives will be offered. Winners may be asked to take part in publicity photos relating to the competitions. Terms and conditions apply. If full contact details are not supplied, your entry will be invalid. In the unlikely event that the prizes as stated above are not available, Whiting & Hammond reserves the right to offer a prize of similar value.

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W&H_1_Mar13_Over To You Feedback*.indd 3 08/04/2013 20:24


The Little Brown Jug Chiddingstone Causeway

TonbridgeKent

TN11 8JJ

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required

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W&H_1_Mar13_Over To You Feedback*.indd 4 08/04/2013 20:24

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTRO

Take the tour of each of our wonderful pub restaurantsSEVEN WONDERS OF WHITING & HAMMOND

AMBITIOUSAPPETITESHow two hungry young men started a pub group that just keeps growing

FROM GRAPE TO GLASS

Follow the fascinating journey of our remarkable Prosecco wine

HESTON GENIUS OR SHOWMAN?

WIN WIN WIN!Three chances to enjoy mouthwateringmeals for you and your friends

IT’S A DATEDon’t miss top attractions and events

at your favourite local pubs

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Gastro Magazine Spring/Summer 2013

Documents

Transcript of Gastro Magazine Spring/Summer 2013