gastro magazine spring 2014
DESCRIPTION
ÂTRANSCRIPT
ROSEMARY SHRAGER
“I try to make people laugh and take the fear out of cooking”
THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTROSPY VALLEY WINES
FIT FOR A KING
SPRING EATING
DISHES FROM AROUND THE WORLD
FOOD OF LOVE
FISHY BUSINESS
We compile an A-Z from 26 different countries
Treat that someone special to a W&H Valentine’s meal
The family dynasty that is Sankey’s
The Kiwi vineyard with an undercover connection
Why Greene King are still at the top of their game
Our guide to the best food, products
and experiences
HOUSE
OnThe
FREE • FREE • FREE • FREE • FREE • FREE • FREE • FREE • FREE • FRE
HEALTH TECHApps and gadgets to help you stay in shape
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WELCOME
W elcome back for a fourth helping of Gastro. This issue takes us up to the fi rst
anniversary since we started the magazine, which we are incredibly proud of. Rather fi ttingly, our recent nomination at the Budweiser Budvar Top 5O Gastro Pub Awards for Best Business Innovation is a true testament to the positive response we’ve had so far. At the time of going to print the ceremony was yet to take place. More about this on our news page – fi ngers crossed!
In the meantime, we’ve got a tremendous edition for you this season. To kick things off, we catch up with Rosemary Shrager, Tunbridge Wells’ resident chef, who tells us all about her pantomime experiences in Windsor, I’m a Celebrity and her love of all things foodie, making for a terrifi c read.
You’ll fi nd all our usual features here as well. Get acquainted with Whiting & Hammond by catching up on the latest news and meeting our team as we give you the lowdown on each of our seven venues (soon to be eight!). Whether you’re planning your wedding or looking for the perfect location to build
your business, our seventh venue, Stanmer House, can help, and you can also mark your calendars with our listings page of upcoming events.
Join us as we head down under with Bibendum Wines to Spy Valley in New Zealand for our customary wine tour. You’ll also learn all about the history of Greene King, one of our leading beer suppliers who have been at the top of the brewing industry for over two centuries.
As always, you can try your hand at some of our dishes at home and get inspired to stay in shape with our assortment of healthy eating apps and gadgets. Also, get to know some more of our suppliers as we introduce you to Sankey’s fishmongers in Tunbridge Wells and Salcombe Dairy in East Peckham.
If you’re looking to spoil the one you love this Valentine’s Day, you’ll fi nd our sampler menus for the big night and all the information you need to book a table. And don’t forget, Mother’s Day is coming up too - make sure you secure your place so that she can really sit back and relax.
In addition to our usual seasonal produce roundup, we’ll be guiding you through the latest in food and drink products, courses and experiences not to miss over the coming months, as well as taking you on a first-class gourmet trip around the world to sample delicacies from 26 different countries. While you’re at it, why not brush up on your foodie knowledge with a selection of fun facts and trivia?
All this and more unfolds over the following pages, so what are you waiting for? Dish up, tuck in and enjoy!
Cheers,
Brian Keeley Whiting MD
P.S. My usual fi nal thoughts can found on p. 97
What’ll it be, then?
SPRING 2014 - 03
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Contents20 32
34
7508 - FRONT OF HOUSE
Catch up on the latest W&H news
11 - THE SEVEN WONDERS OF W&H
Get to know our award winning pubs
18 - EVENTS LISTINGS
Dates to remember for your 2O14 calendar
20 - LOVE ON THE PLATE
Rosemary Shrager on cooking and celebrity chefs
26 - MY FAVOURITE DISH
Our team’s top picks from the W&H menu
28 - SEASON’S EATINGS
The best foodie products, trips and experiences
30 - CREAM OF THE CROP
Fresh produce, dishes and ingredients to savour
34 - THE SPY WE LOVE
We take a trip to Spy Valley Wines in New Zealand
39 - FOODIE FACTSHEET
Tantalising trivia that will astonish and amaze
41 - VALENTINE’S DAY AT W&H
Don’t miss out on booking a romantic meal with us
45 - OUR A-Z OF DISHES
Discover the delicacies of 26 different countries
53 - LOYALTY CARD
arn points and sa e money on your fi nal bill
56 - ALL HAIL THE KING
Greene King Brewery continues its majestic legacy
61 - MEET THE TEAM
Introducing a key member of the W&H family
62 - RULES OF THE GAME
Try your hand at this delicious guinea fowl dish
26
Contents20
34
7508 - FRONT OF HOUSE
Catch up on the latest W&H news
11 - THE SEVEN WONDERS OF W&H
Get to know our award winning pubs
18 - EVENTS LISTINGS
Dates to remember for your 2O14 calendar
20 - LOVE ON THE PLATE
Rosemary Shrager on cooking and celebrity chefs
26 - MY FAVOURITE DISH
Our team’s top picks from the W&H menu
28 - SEASON’S EATINGS
The best foodie products, trips and experiences
30 - CREAM OF THE CROP
Fresh produce, dishes and ingredients to savour
34 - THE SPY WE LOVE
We take a trip to Spy Valley Wines in New Zealand
39 - FOODIE FACTSHEET
Tantalising trivia that will astonish and amaze
41 - VALENTINE’S DAY AT W&H
Don’t miss out on booking a romantic meal with us
45 - OUR A-Z OF DISHES
Discover the delicacies of 26 different countries
53 - LOYALTY CARD
arn points and sa e money on your fi nal bill
56 - ALL HAIL THE KING
Greene King Brewery continues its majestic legacy
61 - MEET THE TEAM
Introducing a key member of the W&H family
62 - RULES OF THE GAME
Try your hand at this delicious guinea fowl dish
26
06 - SPRING 2014
W&H_Iss4_Spring14_Contents.indd 6 17/01/2014 13:27
67 - SPRING INTO STANMER
Our seventh and grandest venue has it all
68 - CATCH OF THE DAY
Sankey’s Fishmongers keep it in the family
71 - TO MARKET, TO MARKET
Support local traders with this handy listings page
75 - THE PROOF IN THE PUDDING
Salcombe Dairy indulges our sweet tooth
76 - SOCIAL SNAPSHOTS
The Roux Brothers return to Shipbourne
GASTRO
75 71
67
68
80 - PACKING A PUNCH
Punch Taverns help with our eighth venue
83 - LEADING THE CHARGE
Introducing the new electric BMW i3
85 - APPY EATER
How your smartphone can help you stay in shape
86 - EAT YOURSELF HEALTHY
Our usual roundup of gadgets
88 - YOUR FEEDBACK
What you’ve been saying about our pubs
91 - WIN A MEAL FOR FOUR
Your chance to enjoy a complimentary Sunday lunch
93 - YOUR LOCAL NEEDS YOU
Do you have what it takes to work with us?
97 - LAST ORDERS
Final thoughts from MD Brian Whiting
98 - MAKING THAT BOOKING
Names and numbers you’ll need to get in touch
Editor – Richard [email protected]
Deputy Editor – Frederick Latty atty onemediauk.co.uk
Publishing Director – Nick [email protected]
Designer – Tim [email protected]
Junior Designer – Xela [email protected]
Production Coordinator – Phil [email protected]
Commercial & Digital Marketing Manager Laura Plane
Commercial Manager – Clara [email protected]
ContributorsSean Aidan
Cristian BarnettDavid Bartholomew
Kim BrettPaul FletcherPenny Ireson
Manu PalomequePeter Sheppard
Val ThackerLee Wells
Sam Yardley
ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,
Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited
material or the return of these materials whilst in transit.
Cover Photograph: David Bartholomew
56
67 - SPRING INTO STANMER
Our seventh and grandest venue has it all
68 - CATCH OF THE DAY
Sankey’s Fishmongers keep it in the family
71 - TO MARKET, TO MARKET
Support local traders with this handy listings page
75 - THE PROOF IN THE PUDDING
Salcombe Dairy indulges our sweet tooth
76 - SOCIAL SNAPSHOTS
The Roux Brothers return to Shipbourne
GASTRO
71
67
68
80 - PACKING A PUNCH
Punch Taverns help with our eighth venue
83 - LEADING THE CHARGE
Introducing the new electric BMW i3
85 - APPY EATER
How your smartphone can help you stay in shape
86 - EAT YOURSELF HEALTHY
Our usual roundup of gadgets
88 - YOUR FEEDBACK
What you’ve been saying about our pubs
91 - WIN A MEAL FOR FOUR
Your chance to enjoy a complimentary Sunday lunch
93 - YOUR LOCAL NEEDS YOU
Do you have what it takes to work with us?
97 - LAST ORDERS
Final thoughts from MD Brian Whiting
98 - MAKING THAT BOOKING
Names and numbers you’ll need to get in touch
Editor – Richard [email protected]
Deputy Editor – Frederick Latty atty onemediauk.co.uk
Publishing Director – Nick [email protected]
Designer – Tim [email protected]
Junior Designer – Xela [email protected]
Production Coordinator – Phil GloverProduction Coordinator – Phil GloverProduction [email protected]
Commercial & Digital Marketing ManagerLaura Plane
Commercial Manager – Clara Higgs-ProsserCommercial Manager – Clara Higgs-ProsserCommercial [email protected]
ContributorsSean Aidan
Cristian BarnettDavid Bartholomew
Kim BrettPaul FletcherPenny Ireson
Manu PalomequePeter Sheppard
Val ThackerLee Wells
Sam Yardley
ONE MEDIA AND CREATIVE UK LTDLongford House, 19 Mount Ephraim Road,
Tunbridge Wells, Kent TN1 1EN01892 779 650 • www.one-media.co
Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and
Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the
publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited
material or the return of these materials whilst in transit.
Cover Photograph: David Bartholomew
56
SPRING 2014 - 07
W&H_Iss4_Spring14_Contents.indd 7 17/01/2014 13:29
NEWS
n the fi rst of our award stories, Gastro maga ine has been nominated for usiness nno ation of the Year at the udweiser
ud ar Top Gastro ubs . The awards, which are judged by a panel of industry e perts, take place on anuary at the
ermitage Road ar Restaurant in itchin, ertfordshire, where we will go head to head with The attlesteads ar Restaurant in orthumberland and agle hild in ancashire.
www.top5Ogastropubs.co.uk
BEST OF KENT
The ittle rown ug was named est amily Dining Venue
at the ent ife and ent on unday ood and Drink wards. eld at The Tudor ark otel in aidstone, the awards showcase
the best of what the county’s food and drink industry has to offer and recognise its high standards. rian Whiting says
t’s great for the team to ha e all their hard work and effort recognised with this award.
www.kent-life.co.uk
PA
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FRONT OF HOUSEOUR ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H
BEAUTIFUL NIGHT
taff from The ld Dunnings ill and The arm riday treet attended the eautiful outh wards for cellence . early guests were present at the ceremony, which was
hosted at The elbridge otel in West usse . The ld Dunnings ill was highly commended in the la our of the outh ast category and The arm for Tourism ub of the Year. or a range of pictures from the e ening, head to p. .
www.beautifulsouthawards.co.uk
08 - SPRING 2014
INNOVATIVE AWARDS
LEFT TO RIGHT: TURRLOO PARRETT OF EASTWELL MANOR (SPONSOR), CAROL LYNCH (CATEGORY JUDGE), NEIL HAYWOOD (HEAD CHEF), JON GAIN (SOUS CHEF), ALEX WHELPTON (ASSISTANT MANAGER), ANDY MUTTER (DEPUTY MANAGER) ALL FROM THE LITTLE BROWN JUG
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AND THE WINNER IS...In our last edition we offered all our readers the chance to win a complimentary meal for four at one of our venues on New Year’s Eve. We received a lovely email from Steven Sparks in Brighton about his ‘fantastic afternoon’ at Stanmer
ouse for his son’s fi rst birthday. or their winning ew Year’s Eve celebrations, Steven and three guests enjoyed a fi e course meal worth at tanmer, plus hampagne on arrival. See p. 91 for our latest competition.
MURDER AT STANMER
There was no shortage of shady characters and hapless victims in attendance for our first murder mystery night at Stanmer House. The evening, which included a drinks reception and four-course meal, was a sell-out and a great success. Our enthusiastic customers entered into the spirit of the event, donning fancy dress and getting into character to solve a gruesome crime. We will look to host another evening again soon. Watch this space...
The first year of the Whiting & Hammond apprenticeship scheme has been a resounding success, culminating in the presentation of a commemorative company award to each of the six qualifying apprentices – a chef’s knife with a personal inscription.
mong the winners was allum mith, graduating apprentice at The Little Brown Jug, who received his award from Executive
hef ames oyle Rosser, accompanied by supporters eil aywood and Tyson arshall,
ead hef and anager at The ittle rown ug
respecti ely. The fi e other apprentices are raig awkes from The ricketers nn, Toby awyer
and Da id Goo ee from The ld Dunnings ill, atthew ask from The arm riday treet
and Toby Warren from The ark ross nnallum says The work has been tough, which
makes me all the more proud to have completed the apprenticeship and to have been recognised with this award. Having recently graduated from the scheme, my career is going from strength to strength and I really appreciate the opportunity that W&H have given me to gain a professional
qualification at the same time as being employed and paid.”
The W&H apprenticeship scheme was formed over a year ago with the help of the National Apprenticeship Service and is run in house by the nationally accredited traight A Training Group. Based throughout the W&H group, this year’s apprentices have already begun their training, which takes place on the job in each kitchen.
or more information on how to get in ol ed in our apprenticeship scheme, head to p. 93
NEWS
SPRING 2014 - 09
BUDDING CHEFS
SUMMER / AUTUMN 2013 - 27
TEA OR COFFEE SERVED WITH PETIT FOURS
TO BOOK T: 01342 326341
DESSERTS
MAINS
STARTERS
BUCKS F IZZ SORBET
Ginger biscuit base keylime pie – lemon sorbet - sweet strawberry coulisSpiced apple & pecan nut flapjack crumble – mascarpone & vanilla creamWarm treacle tart – Kenyan coffee bean ice creamSticky toffee pavlova – honeycomb praline Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery
Pan seared Barbary duck breast – potato & leek rosti – roasted baby turnips – buttered winter greens – sticky honey duck jus Pan roasted Lamb cutlet with sage, apricot & pancetta – confit lamb shoulder croquet – duck fat potato fondants – Stuffed plum vine tomato with baby spinach & parsley, Parmesan crust – rich province & green olive sauce‘Surf & turf’ – Marinated pork tenderloin with honey & five spice, roasted scallops – pickled cucumber, mouli & carrot salad – lemongrass sticky rice cake Pan fried monkfish tail wrapped in Parma ham – roasted red & yellow peppers – artichoke & borlotti beans – Crushed new potatoes – cep mushroom veloute Wild mushroom & tarragon suet pudding with red wine sauce – shallot tartan – caramelised chicory & roasted cherry tomatoes
Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crispChicken liver & foie gras parfait – orange marmalade – toasted briocheGoat’s cheese, spinach, beetroot & sundried tomato terrine – savoury biscuit – raspberry vinaigretteTuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds – toasted pine nutsBeetroot tarte tatin – candied walnuts – dill & green peppercorn dressing – watercress salad
The Old Dunnings Mill, Dunnings Road, East Grinstead, Kent RH19 4ATEmail: [email protected] Web: www.theolddunningsmill.co.uk
£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event
£49.955 COURSES & GLASS OF BUBBLY AT MIDNIGHTINCLUDES DISCO UNTIL 1AM
Per Person
Includes a glass of bubbly at midnight and nibblesDress Code: “Black Tie or Smart Dress’’
BAR TICKETS £15 PER PERSON
THE OLD DUNNINGS MILL
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY AT MIDNIGHT £49.95
TO BOOK T: 01273 680400
DESSERTS
MAINS
F ISH COURSE
STARTERS
GLASS OF F IZZ ON ARRIVAL
Classic crème brûlée – Madagascan vanilla infused set custard Poached winter fruit tart – Pastry tart filled with crème patisserie and poached winter fruits finished with a Champagne foamMoelleux au chocolat – A gooey melting salted caramel centered chocolate pudding served with a crème fraiche sorbetPistachio Bomb – Pistachio mousse filled with a passion fruit and amaretto coulisSussex cheese selection – Selection of our finest Sussex cheeses with a celery jelly, apple sorbet and pickled walnutsBaileys & white chocolate Cheesecake – Served with a popping candy tuille and raspberry glaze
Trio of game – pheasant & smoked bacon pie with wild honey & crushed peppercorn glazed duck breast, game Scotch egg, roast shallots & celeriac purée with game jus Seared Fois gras – with medium rare British fillet steak medallion, garlic tossed green beans & potato terrine Corn fed chicken breast – with wild mushroom farce, fondant potato, creamy truffled leeks & crispy sage Pumpkin & Amoretti ravioli – in a twice cooked vine tomato sauce with shaved pecorino & sage pesto Roasted red pepper Wellington with courgette & brie mousseline – with celeriac garlic gratin & fine green beans Whole grilled lemon sole – prawn & chervil butter – Fondant potato, pea & cockle fricassee
Scottish smoked salmon & dill parfait – Set with clarified lemon butter & capers
Coquilles St. Jacque – King scallops sautéed and served in the shell, topped with chanterelle mushrooms and with a herb crumb & creamy mashed potatoBraised pig cheek & William pear terrine – with granary toast & green tomato chutneyForest mushroom & crème fraiche soup – with a fresh rosemary cobSouth coast crab, tiger prawn & avocado tian – bound with lime & chilli homemade mayonnaise with Avruga caviar Pearl barley & Brighton blue cheese risotto – with thyme roasted root vegetables & beet root crisps finished with white truffle oil
Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QAEmail: [email protected] Web: www.stanmerhouse.co.uk
£25 per head deposit to secure your table with full payment due 3 weeks before. All tables to pre-order at least 7 days in advance. We don’t include a service charge as we feel this is should be left up to you. £69.955 COURSES & GLASS OF BUBBLY
Per Person
GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL GLASS OF F IZZ ON ARRIVAL
NEW YEAR’S EVE MENU 2013
5 COURSES & BUBBLY £69.95
Gastro_NYE_Section_P23_P29_Sept_2013*.indd 89
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LEFT TO RIGHT: JAMES MOYLE-ROSSER (EXECUTIVE CHEF), NEIL HAYWOOD (HEAD CHEF, THE LITTLE BROWN JUG), CALLUM SMITH (GRADUATING APPRENTICE), TYSON MARSHALL (MANAGER)
Congratulations Steven, we’re glad the day was a success and hope you enjoyed your complimentary meal
W&H_Iss4_Spring14_Frontofhouse.indd 3 17/01/2014 13:34
Untitled-2 2 16/01/2014 12:49
THE CHASER INN Location: Shipbourne, Kent
Opened: Summer 2003
Indoor covers: 149
Outdoor covers: 104
Ales: 5Staff: 48
Additional features: Three open
log fi res and one log burner
Fun fact: The only pub in Kent
to have its own currency in the
form of ‘Shipbourne Pounds’
We introduce you to our pubs and restaurants... soon to be eight!Photography by Sam Yardley
OF WHITING & HAMMOND
THESevenWonders
SPRING 2014 - 11
Social media feedback from our customers:
“The food was among the best we’ve had anywhere...absolutely delicious. Thoroughly recommended!!!”
“The Inn is outstanding value with good locally sourced fresh produce. The menu never disappoints – their veg is cooked to perfection and fresh,
their meat is always very tender, the seafood is good and fresh and their desserts are homemade. Highly recommended”
“The food is always excellent at the Chaser Inn. The staff are friendly and welcoming and the atmosphere is good. A thoroughly enjoyable
experience is always had by the whole family!”
“A great place for children, family and pets. I will be visiting here for years to come with the same guests I am always with as they love it as much as I do”
W&H_Iss4_Spring14_OurPubs*.indd 3 17/01/2014 13:46
THE OLD DUNNINGS MILLLocation: East Grinstead,
West Sussex
Opened: October 2004
Indoor covers: 150
Outdoor covers: 100
Ales: 4Staff: 30
Additional features: Original
working watermill next to a tranquil
stream in the pub’s garden
12 - SPRING 2014
Social media feedback from our customers:
“The quality of the produce is superb. I only eat organic at home and choose restaurants for quality fi rst. I will certainly be returning and I live 30 miles away!
If I had a restaurant, it would be like this – and I’ve eaten all over the world”
“Tasty food, well presented, friendly staff – had a lovely evening. The lamb valentines were exceptional, service was not hurried and the staff were
attentive but not overly so”
“This was an ideal place to take some old friends from Canada for a reunion meal and a reminder of just how good our English inns can be. They were not disappointed. A
lovely evening with good food and friendly service made this a special occasion for us.”
“Very attentive staff in both the bar area and a quieter restaurant area. Good choice on the menu, not too pricey, excellent food and tastefully presented. Ideal setting, perfect after a day out at either The Bluebell Railway or Standen, National Trust.”
BEER FESTIVALS: June 27-29 and September 12-14
W&H_Iss4_Spring14_OurPubs*.indd 4 17/01/2014 13:49
THE LITTLE BROWN JUG (Head Offi ce)
Location: Chiddingstone
Causeway, Kent
Opened: April 2006
Indoor covers: 155
Outdoor covers: 200+
Ales: 4Staff: 33
Additional features: Unique
‘hut’ facilities for outside dining
and a play area for children
SPRING 2014 - 13
Social media feedback from our customers:
“The staff were very welcoming and I had pre-booked with a handful of unique requests, which they were happy to accommodate and had
everything ready upon our arrival”
“This pub has it all – location, garden, ambiance, welcome, great food, friendly and effi cient staff and super value for money. This is one in a
million and I cannot recommend it highly enough”
“A really excellent meal. The staff were fantastic, there was a variety of meals to choose from and a selection of good ales, lagers and wines. Great pub grub!!”
“Have been here a few times, but after the latest visit felt I really had to comment. Fantastic food and really top notch service. Doesn’t feel pretentious, just a top
quality pub with top quality food and service.”
BEER FESTIVALS: May 30-June 1 and October
3-5 (Oktoberfest)
W&H_Iss4_Spring14_OurPubs*.indd 5 17/01/2014 13:55
THE MARK CROSS INNLocation: Mark Cross, East Sussex
Opened: September 2006
Indoor covers: 167
Outdoor covers: 150
Ales: 5Staff: 40-45
Additional features: Stunning
Sussex countryside views and an
outdoor play area for children
14 - SPRING 2014
Social media feedback from our customers:
“This large pub has fantastic views over Sussex from the garden. I eat there often and it is always a lovely experience. Others should follow their example”
“Second visit and once again very nice meal, good portions, good service, lovely surroundings, can’t wait for summer to see outside. Defi nitely my
favourite restaurant!”
“The food was outstanding and a fabulous table right by the fi re topped it off. Thank you to all at The Mark Cross Inn.”
“We were not disappointed. The staff were extremely helpful and friendly. The menu catered for the vegetarians and children in our group.
Steaks were excellent and the desserts were worth waiting for! We will be back!”
BEER FESTIVALS: May 9-11 and July 25-27
W&H_Iss4_Spring14_OurPubs*.indd 6 17/01/2014 13:56
SPRING 2014 - 15
THE FARM @ FRIDAY STREET Location: Eastbourne,
East Sussex
Opened: December 2007
Indoor covers: 180
Outdoor covers: 84
Ales: 5Staff: 27
Additional features: A large
mezzanine, referred to as The
Gallery, which can fi t up to 50
guests for private functions and
celebrations
Social media feedback from our customers:
“Do yourself a favour. Go and have an AMAZING MEAL in a GREAT restaurant!!! LOVE IT LOVE IT LOVE IT!!! We’ll be back!!! Many times!!!”
“As normal, the standards of presentation of the premises were exceptionally high, the staff were friendly and helpful and the food was excellent. This is one of
the best restaurants in Eastbourne for those special occasions as well as every day eating out”
“Excellent restaurant – relaxed, informal, but still manages to maintain a special ambience. Food presentation and taste outstanding, would defi nitely recommend.”
“I have been in the UK for 13 years and honestly, the food today at the pub was the best I have had. Generous portions, friendly service, ice cold drinks, just an
overall excellent atmosphere.”
BEER FESTIVAL: August 8-10
W&H_Iss4_Spring14_OurPubs*.indd 7 17/01/2014 13:58
THE CRICKETERS INNLocation: Meopham, Kent
Opened: Summer 2010
Indoor covers: 110
Outdoor covers: 125
Ales: 5Staff: 46
Additional features: Large
York stone patio area to the
rear and additional patio area
overlooking the cricket green at
the front
16 - SPRING 2014
Social media feedback from our customers:
“The Inn is outstanding value with good locally sourced fresh produce. The menu never disappoints – their veg is cooked to perfection and fresh, their meat is always very tender,
the seafood is good and fresh and their desserts are homemade. Highly recommended”
“A fabulous meal, superb and attentive service, they couldn’t do enough for us. The food was great and came in huge portions, making excellent value for money
and a memorable 80th birthday meal”
“I have used the restaurant a number of times. On every occasion it has been an excellent experience and none more so than when the sun is shining and you can sit
and laze away a couple of hours with some great food and drink.”
“A sunny afternoon in Meopham came to a close in The Cricketers Inn. Large, tasty portions in comfortable, cosy and spacious surroundings. Returning very soon!”
BEER FESTIVALS: June 13-15 and August 29-31
W&H_Iss4_Spring14_OurPubs*.indd 8 17/01/2014 13:59
STANMER HOUSE Location: Stanmer Park,
Brighton, East Sussex
Opened: November 2011
Indoor covers: 400
Outdoor covers: 500
Ales: 3Staff: 35
Additional features: Two
ceremonial rooms, seven function
rooms, three restaurants and one
coffee shop – the only one of our
venues that offers wedding and
conference facilities
SPRING 2014 - 17
Social media feedback from our customers:
“Great service, great food and excellent location. I will certainly be telling more people about this place and look forward to dining here again”
“Visited Stanmer on a gorgeous summer day with the kids. Food was stunning and it was so nice to go somewhere that’s so child and dog friendly. Can’t wait to go back to
explore a bit more of the house!”
“Lovely food – reasonable prices – good breakfast menu and friendly helpful staff. It’s great to see this place up and running successfully after being empty for so long. I would imagine a great location for a wedding and I hear the
Sunday lunches are good too.”
Head to p. 88 for more reviews from our customers. For full contact information and details on how to book a table at each of our venues, see p. 98
BEER FESTIVAL: July 4-6
W&H_Iss4_Spring14_OurPubs*.indd 9 17/01/2014 14:00
18 - SPRING 2014
All the dates you’ll need on your W&H calendar
EVENTSBRITISH
PIE WEEK
PANCAKE DAY
MOTHER’S DAY
ST PATRICK’S DAY
VALENTINE’S DAY
MARCH Monday 3 - Sunday 9
MARCH - Tuesday 4
MARCH - Sunday 30
MARCH - Monday 17
FEBRUARY Thursday 13 - Friday 14
W&H_Iss4_Spring14_EventsListingHm.indd 2 17/01/2014 14:04
SPRING / SUMMER 2013 - 75SPRING 2014 - 19
All the dates you’ll need on your W&H calendar
FESTIVALS 2014MAY Friday 9-Sunday 11 – The Mark Cross InnFriday 30-Sunday June 1 – The Little Brown Jug
JUNEFriday 13-Sunday 15 The Cricketers Inn
Friday 27-Sunday 29 The Old Dunnings Mill
AUGUSTFriday 8-Sunday 10
The Farm @ Friday Street
Friday 29-Sunday 31 The Cricketers Inn
JULYFriday 4-Sunday 6
Stanmer House
Friday 25-Sunday 27 The Mark Cross Inn
SEPTEMBERFriday 12-Sunday 14
The Old Dunnings Mill
OCTOBERFriday 3-Sunday 5 – The Little Brown Jug
OKTOBERFEST
W&H_Iss4_Spring14_EventsListingHm.indd 3 17/01/2014 14:05
20 - SPRING 2014
From legendary rock stars to iconic TV presenters, there’s been no shortage of famous faces that have chosen Kent and Sussex as a place to call home over the years. One name that has graced the
local foodie scene recently is Rosemary Shrager, who arrived in Tunbridge Wells to set out her stall last year.
“I was offered this space that I thought would make a wonderful cookery school. When I saw the place I thought, ‘My god, this is perfect!’ and that was it – I knew I had to take it. I think it’s a great place and I’m really happy with it.”
The place in question was formally named Rosemary Shrager’s Cookery School and can be found in the town’s picturesque Pantiles area. Since launching last summer, it has made Tunbridge Wells a culinary hotspot, offering a variety of courses and exclusive demonstrations for students who are eager to learn. Rosemary has even taken it one
step further, working with her Executive Chef, John Rogers, to launch her own apprenticeship scheme, which gives aspiring young cooks the boost they need to get their foot in the door.
“Everybody needs a break in their life, so I’m really keen on giving others the same opportunities that I’ve had. It’s actually about giving the young people confidence and making them believe in themselves.”
Having the assurance to pursue one’s dream is something Rosemary knows a thing or two about. The 63-year-old chef was born in Buckinghamshire in 1951, as the youngest of three, to parents John Worlledge and Jane Twentyman. She grew up with a passion for drawing and had originally intended to become an interior designer, but her love of all things home-grown soon left its mark as she began to teach herself how to cook. In spite of her evident flair and boundless enthusiasm, Rosemary insists that a career in cooking was never meant to be on the cards.
ROSEMARY SHRAGER
LOVE ON THE PLATEShe won over viewers on I’m a Celebrity...Get Me Out of Here! in 2O12 and made waves playing The Empress in
Aladdin in pantomime in Windsor. She is chef Rosemary Shrager. We speak to the lady herself about her Tunbridge Wells cookery school, where she gets her inspiration and why she hates being called a celebrity
W&H_Iss4_Spring14_CoverStory2.indd 2 17/01/2014 14:07
SPRING 2014 - 21
LOVE ON THE PLATE
“I absolutely love cooking, but it sort of found me because, to be honest with you, it was really the only thing I was good at! It’s something that is just in me; cooking is part of my life and I never knew this was going to happen. I’m just passionate about food and where it comes from because I was brought up knowing what food was meant to taste like.”
This innate sense is something that has stuck with her over the years, as she has worked alongside a variety of household names, including Pierre Koffmann and Jean-Christophe Novelli (who she affectionately refers to as ‘JC’) at the internationally renowned Tante Claire restaurant in London. She later went on to become Head Chef at Amhuinnsuidhe
“I THINK PEOPLE TODAY ARE HUNGRY TO SEE HOW THINGS ARE DONE AND TO GET INTO COOKING”
W&H_Iss4_Spring14_CoverStory2.indd 3 17/01/2014 14:08
22 - SPRING 2014
ROSEMARY SHRAGER
“EVERYBODY NEEDS A BREAK IN THEIR LIFE, SO I’M REALLY KEEN ON GIVING YOUNG PEOPLE CONFIDENCE AND MAKING THEM BELIEVE IN THEMSELVES”
Castle in Scotland, where she ran her cookery school for four years before relocating to Swinton Park in North Yorkshire. She has certainly come a long way, but never forgets her roots, continuing to hold her original gastronomic heroes in high regard.
“Julia Child was key because I was learning a lot from her Mastering the Art of French Cooking books. I’d go through those books like nobody’s business. I had to buy two copies of Volume 1 because I used it so much, teaching myself how to really cook at that stage before I went and did it professionally.”
ther influences have included the likes of Michel Guérard and Roger Vergé, all of whom have contributed to Rosemary’s own style of haute cuisine. hile she has been defined in no small part by her larger than life personality and infectious enthusiasm, there is no denying that her food is what she will be remembered for.
“I would describe my food as being classic with a modern presentation – it’s a combination. I quite like a feeling of generosity on the plate, not in terms of quantity, but in terms of what I’m doing. I do like a feeling of love on the plate, which I think is really important. It’s very distinctive; you always know my food.”
Indeed we do, as Rosemary has also built up
an illustrious television career, making her debut appearance in Castle Cook in 2OOO. Combining her talent with her extrovert charisma, it wasn’t long before the cameras continued rolling. In 2OO5 she cemented her reputation as one of the nation’s most charismatic TV personalities with Ladette to Lady, which she followed up with Rosemary Shrager’s School for Cooks in 2OO7.
One of her most memorable appearances came when she entered the jungle for ITV’s I’m a Celebrity...Get Me Out of Here! in 2O12. She now credits the show with raising her profile among a younger generation, but is quick to dispel the notion of having acquired a ‘celebrity status’.
“I hate that word. I’m not a celebrity. I can cook and I’ve got a good talent, but I don’t see myself as a celebrity at all. I’m probably one of the most unlikely celebrities there are. I’m a working chef; it’s as simple as that.”
Nonetheless, she understands the sway that people in her position have. Indeed, the idea of young people learning to cook is something that’s particularly close to Rosemary’s heart, as she feels that celebrity chefs have become surrogate parents for a new generation of TV viewers.
“When we were younger we were always taught how to cook by our parents, but there’s been a generation who haven’t been taught. I think people today are hungry to see how things are done and to get into cooking. We have such talented chefs and
W&H_Iss4_Spring14_CoverStory2.indd 4 17/01/2014 14:08
SPRING 2014 - 23
dishes look so beautiful because it’s such an art and they’re showing you how to do it. We have to eat to live and we’re feeding ourselves with our eyes.”
In addition to being one such talented chef herself, Rosemary has also taken to the stage in a pantomime production of Aladdin at the Theatre Royal in Windsor, an experience that she has cherished every step of the way.
“When I was younger I always wanted to be onstage, but especially in a pantomime. People are funny and we’re very good at laughing at ourselves. I think we’re all caricatures, especially me – I’m very good at laughing at myself and I have to say, I jumped at it. This last year I have lived my dream – I’ve got my own cookery school and I’ve been in a pantomime. What more could you ask for?”
Plenty, it would seem. With a patisserie now open at her cookery school, as well as a new book, Rosemary Shrager’s Bakes, Cakes & Puddings, published in March, it looks like 2O14 is shaping up to be another busy year for our resident chef, who approaches it with a disarmingly down-to-earth approach.
“Cooking is like fashion – things do change and you have to go through different trends to redesign. I really haven’t changed that much, but you never stop learning. I just see myself almost
as an entertainer and having a skill at the same time. I’ve got a wacky character, I know I’m a bit weird, but I am what I am. I try to make people laugh and take the fear out of cooking. I’m not an entertainer for nothing.”
Rosemary, we wouldn’t have you any other way.
Rosemary Shrager’s Bakes, Cakes & Puddings is out on March 3 through Hamlyn, priced £18.99www.octopusbooks.co.ukRosemary Shrager’s Cookery SchoolThe Corn Exchange, The Pantiles, Tunbridge Wells, Kent TN2 5TE
9 7 . os a ysh ag .co
“COOKING IS SOMETHING THAT IS JUST IN ME; IT’S PART OF MY LIFE”
Rosemary Shrager’s Bakes, Cakes & Puddingsis out on March 3 through Hamlyn, priced £18.99www.octopusbooks.co.uk
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W&H_Iss4_Spring14_CoverStory2.indd 5 17/01/2014 14:11
Untitled-2 2 16/01/2014 12:50
SPRING 2014 - 25
INGREDIENTS
500g puff pastry
4 large chicken breasts, boned and
cut into thin strips
720g peeled potatoes, thinly sliced
130g butter
3 shallots, finely chopped
2 tbsp tarragon leaves
2 tbsp chives, chopped
2 egg yolks, lightly beaten
240ml double cream
Seasoning
COOK’S NOTE
It helps to have a baking mat, in which case
don’t bother to butter the tray, but put the
pastry directly onto the mat
METHOD
Preheat your oven to 180°C/350°F/Gas 4
Turn the potatoes in half the butter over
a gentle heat until they are just tender –
don’t let them brown
Remove them from the pan and allow them
to cool in a large bowl. Meanwhile, soften the
shallots in the remaining butter and add the
herbs and chicken, turning it over a steady heat
for a few minutes until it is partially cooked
Mix it all carefully with the potatoes,
season to taste and again, allow it to cool
Roll half the pastry into a circle about
36cm in diameter and put it straight onto a
lightly buttered baking tray
Brush the edges with egg yolk then pile the
mixture in the middle
Roll the rest of the pastry into a slightly
larger circle and cover the pie with it,
sealing and crimping the edges
Cut a little circle in the top (about 10cm in
diameter) to make a lid, leaving it in place.
Brush the whole surface with the rest of
the egg yolk
Bake the pie for about 50 minutes, checking
that it’s not too brown – in which case,
turn the oven down slightly
Heat the cream
Take the pie out of the oven, remove the ‘lid’
and pour in the boiling cream, lifting the
mixture gently to allow it to permeate the pie
Return it to the oven for 10 minutes
“I don’t know how it’s happened, but this has become my signature dish. It’s chicken and potato pie done in a special way and anyone who tastes it goes mad over it – they just absolutely love it. It’s very simple and only
has four or five main ingredients ” osemar hrager
CHICKEN AND POTATO PIE
THAT
Behind every great woman there’s a great man. We
introduce you to John Rogers, Rosemary Shrager’s
Executive Chef
Rosemary’s rsecond in command at the cookery school is John Rogers, a versatile and talented
chef who has gained a wealth of experience in a nu of h gh p ofil stau ants a ound th
country.
ohn s fi st ch ffing o sa h o und Chef Patron Andrew Pern and Head Chef James
Mackenzie at the Michelin starred Star Inn in Harome, North Yorkshire. From there he went to the General Tarleton in Ferrensby where he
honed his skills further under the guidance of Chef Patron John Topham and Head Chef
Robert Ramsden.
s fi st ncount th os a y ca h n he began working at Swinton Park under
Executive Chef Simon Crannage, becoming a regular at North Yorkshire’s top food festivals.
Following a stint abroad in St Tropez as a private chef, John returned to the UK to work at Paris House in Woburn, Bedfordshire alongside the
award winning Phil Fanning.
Finally, he reunited with Rosemary at Swinton Park where he became her Head Chef before relocating to Tunbridge Wells. The pair have
been as thick as thieves ever since and the rest, as they say, is history.
“I’d known John for years when he was Sous Chef at Swinton Park and he came to work with me at the cookery school there. I brought him on
board because I needed somebody young and good who was really going to up the game and
continue it. I’ve given him a share of the business as well, so it’s as much for him as it is for me. We g t on l a hous on fi and thought h d
perfect to start a business with. He’s good news.”
W&H_Iss4_Spring14_CoverStory2.indd 7 17/01/2014 14:12
DISHMy Favourite
Our team’s top choices from the W&H
menu for you to try at home. This time
round it’s the turn of Tyson Marshall,
Manager of The Little Brown Jug
CRAB AND CRAYFISH SWEET POTATO
FISHCAKES (SERVES FOUR)
Preparation time: 30 minutes
Cooking time: 10 minutes
26 - SPRING 2014
“The humble fishcake is a Little
Brown Jug classic and my favourite
dish, week in, week out! The
chefs are always adjusting the dish with the
ingredients that go inside the fishcake and the
accompaniments that come with it. Throughout
the summer it will come with a tomato, onion
and mixed leaf salad, lemon mayo and a filling
of salmon, cod and smoked haddock. However,
the dish featured, which is a more recent
incarnation, is one of my favourites! Great for
the time of year, this fishcake has the healthy,
feel good factor, while also filling your belly right
up! I hope you enjoy it as much as I do!”
The Little Brown JugCrab and crayfish
sweet potato fishcakesPhotography by Sean Aidan
W&H_Iss4_Spring14_MyFaveDish.indd 2 17/01/2014 14:15
OUR FOOD
SPRING 2014 - 27
INGREDIENTS
FOR THE FISHCAKES
200g Cornish 50/50 crabmeat
100g crayfish
500g sweet potato, diced
1 tbsp extra virgin olive oil
1 tbsp fish sauce
2 garlic cloves, minced
½ bunch coriander
Juice and zest of 1 lime
1 chilli, chopped
½ cup panko bread crumbs
Salt and pepper
FOR THE BREAD CRUMB COATING
1 cup panko bread crumbs
2 eggs, beaten
½ cup plain flour
FOR THE STIR FRIED NOODLES
200g egg noodles, blanched
Juice and zest of 1 lime
2 spring onions, chopped
50g bamboo shoots
1 tsp sesame oil
1 red pepper, sliced
1 chilli, chopped
1 tsp ginger, grated
1 tbsp vegetable oil
Salt and pepper
DIRECTIONS
Steam the diced sweet potato over
boiling water for about 10 minutes or
until soft, drain well and mash.
Mix the fish sauce, garlic, lime, chilli,
coriander, olive oil, crab and crayfish
into the sweet potato mix.
Add about half a cup of panko
bread crumbs to thicken the mix and
season to taste.
Pane the fishcakes by coating all over
in plain flour and dusting off any excess.
Coat again in the beaten eggs and then
coat in the panko bread crumbs. Repeat
the process twice on each fishcake.
Deep fry at 180°C until golden brown
and the core temperature has reached a
minimum of 70°C.
In a wok heat the vegetable oil until
smoking hot and add the vegetables,
ginger and noodles. Stir fry for about
30 seconds until the mix is hot, but do
not to let the vegetables overcook.
Add the lime juice, sesame oil and
season to taste with salt and pepper.
Serve in a bowl and
enjoy straightaway
W&H_Iss4_Spring14_MyFaveDish.indd 3 17/01/2014 14:16
28 - SPRING 2014
All the food and drink products, experiences and equipment
to look forward to over the coming months
SEASON’S EATINGSThe TripIf you’re an adventurous foodie who
has caught the travel bug, this is the
perfect experience for you. Forget the
backpacks and baked beans, however,
because you’ll be eating your way around
every Michelin three-star restaurant
in the world. Travelling first-class to 12
countries over six months, you’ll sample
the cuisine of 109 restaurants on a budget
of £182,000 per couple. Just don’t forget
your passport! For more information on
this once-in-a-lifetime getaway, visit
www.veryfirstto.com
The GearFor the serious cook, there’s simply
no substitute for an AGA. The new
Masterchef XL conventional range cooker
combines a timeless design with your
choice of five colours to look the part in
any style of kitchen. It comes with three
ovens and a glide out grill, ideal for any
aspiring AGA owner who prefers the
functionality of a more traditional oven.
Experience the understated elegance of
this classic cooker from £2,995.
www.agaliving.com
The FilmHere’s your chance to take an hilarious
look at the hospitality industry with The
Grand Budapest Hotel, the latest effort
from visionary filmmaker Wes Anderson.
This unique caper follows the adventures
of Gustav H (Ralph Fiennes), a legendary concierge at a famous
European hotel who is caught up in the theft of a priceless Renaissance
painting. Supported by a stellar ensemble cast including Edward
Norton, Jude Law and Owen Wilson, it hits screens on March 7.
www.grandbudapesthotel.com
t
t
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W&H_Iss4_Spring14_ThisSeasonYouShould.indd 2 17/01/2014 14:18
SPRING 2014 - 29
The BookShe might not be back on
our television screens until
later this year, but national
treasure Mary Berry is still
busy in the kitchen. Her new
book, Mary Berry Cooks, is a
collection of 100 delectable
recipes for any occasion, from
dinner parties to summer
lunches. Her trademark cakes
and bakes are there as well,
complete with no-nonsense
advice, foolproof guidelines
and top preparation tips.
Available from February 27
at www.amazon.co.uk, priced
£16.98.
The CourseRoll up your sleeves and get
stuck in with Recipease, the
hands-on cooking experience
from Jamie Oliver. Aspiring
chefs of all ages and abilities
can attend classes in Brighton,
Notting Hill and Clapham
Junction to learn new skills,
get inspired and have fun
while acquiring some tricks of
the trade from professionally
trained culinary pros. Prices
for a variety of lessons start
at £15 per person and can be
booked online at
www.jamieoliver.com/recipease
The SeriesViewers suffering from Great British
Bake Off withdrawal will want to tune
in for a new BBC2 series. With Grow,
Make, Eat: The Great Allotment Challenge,
the Beeb is hoping to emulate the same
success as its multimillion viewer
predecessor. Expected to air early this
year, the six-part series will be presented
by Fern Britton and see nine couples
produce crops from their allotments each
week to be crowned the nation’s finest
horticulturalists.
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W&H_Iss4_Spring14_ThisSeasonYouShould.indd 3 17/01/2014 14:18
30 - SPRING 2014
FEBRUARY
FRUIT Start your 2014 off with some of
nature’s sweets. Bananas are ideal for a
refreshing smoothie or can be enjoyed in
numerous desserts, including banoffee
pie or a banana split. A rich source of
vitamin C is the kiwi. Also known as the
Chinese gooseberry, this furry fruit is
at its most flavoursome when raw, but
goes well in a pie, crumble, fruit salad,
Pavlova or jam.
Similarly ideal for desserts is
pineapple. The delightful zing of this
tropical option makes for a classic
pineapple upside down cake, or can
be enjoyed raw in salsas and sweet or
savoury salads. It can also be griddled,
fried or baked and served with a variety
of meats or as part of a stir-fry.
VEGETABLES Translated as ‘cabbage
turnip’, kohlrabi is a two in one vegetable
with a unique look and crunchy texture.
Mild and sweet, its leaves and main body are
equally tasty and can be rustled up into a stir-
fry, soup or stew, as well as fried in batter as
fritters or served cold in a light salad.
Leeks are back in business this month as
well and make for some tremendous sauces,
soufflés and gratins. Plus, purple sprouting
broccoli goes down a treat in a sauce with
pasta or simply tossed in butter and oil and
served as a starter.
If you’re a connoisseur of French cuisine,
you’ll no doubt already be familiar with
shallots. These hearty vegetables are a must
for any beef bourguignon or can be roasted
and served whole. And let’s not forget
truffles. By weight, this indulgent fungus
is one of the most expensive foods in the
world and is particularly appetising when
shaved over pasta or added to scrambled
eggs, omelettes or risottos.
FISH Similar in appearance to plaice, dab
is a cheaper, more sustainable alternative.
The smallest of the flatfish, it has soft,
sweet meat and can be grilled, pan-fried or
baked whole with lemon and mint.
You should also be on the lookout for
Dover sole this month. Another member of
the flatfish family, this is a more versatile
option that can be grilled, fried or poached
and is simply divine in French dishes like
Sole Véronique or Sole à la meunière.
Distinctive in appearance and firm in
texture, gurnard holds together well in the
cooking process, so is well suited to soups
and stews in particular.
MEAT This is the month to turn your
attention to partridge. Tender and full
of flavour, it’s best when hung for a few
days and kept simple. Richer flavours can
likewise be found in venison, which will be
at its best this month.
Another gamey option to consider
is hare. With darker, richer and more
flavoursome meat than rabbit, it’s perfect
for roasting when young and can be slow
cooked to perfection thereafter.
Feast your eyes on our pick of the best produce to enjoy over the coming months
CREAM OF THE CROP
W&H_Iss4_Spring14_InSeason.indd 2 17/01/2014 14:20
SPRING 2014 - 31
MARCH
FRUITSee in spring with a zing as lemons begin
to flourish this month. These sharp, acidic
citrus fruits are rich in vitamin C with a low
sugar content and can be used for sauces,
soups and chickens, as well as grated over an
array of sweet and savoury dishes.
Blood oranges are ideal for soufflés,
puddings and sauces, as well as jellies and
cocktails, but have a very short shelf life
throughout late winter, so be sure to take
advantage while they’re still around. And
with spring upon us, it’s never too early for
a fruit salad, which is where passion fruit
comes into its own.
VEGETABLES As one of the most
versatile and inexpensive options in
your veggie arsenal, cauliflower is well
suited to curries, soups and, of course,
cauliflower cheese.
For a more hardy option, kale won’t let
you down. It’s a delightful accompaniment
to game meats such as partridge, pheasant,
guinea fowl and duck.
Similarly hearty is spinach, which
can be enjoyed raw or cooked. When
choosing the latter option, it’s worth
bearing in mind that it dramatically
reduces in size when blanched, so be sure
to serve plenty of it.
Experiment with your root vegetables
by giving salsify a go. It’s also called oyster
plant due to its flavour and can be mashed
or added to salads, soups and stews. A
more popular type is swede. Otherwise
known as rutabaga or ‘neeps’ in Scotland,
it is similar in appearance to a turnip and
best served mashed.
Fans of oriental dishes will want to
snap up some spring onions, which can
be sprinkled over a variety of meals,
particularly steamed fish.
FISH If you relish dissecting your
seafood, langoustine is just the ticket. A
close relation to lobster, it’s also known
as scampi or the Dublin Bay prawn and
can be enjoyed simply with a squeeze
of lemon and a dollop of mayonnaise or
garlic butter.
Lobster itself is also up for grabs.
Whether it’s the American or European
variety, it can be used to the same effect
in an abundance of recipes, including the
classic lobster thermidor, which is grilled
lobster halves served with a mustard
cheese sauce.
Despite not being a sole or tasting
of lemon (it’s actually a member of the
flounder family), lemon sole’s delicate
and sweet white flesh is best when
simply grilled or fried and served up
with a light sauce.
For lovers of shellfish, there will be
plenty of mussels and oysters around.
With their succulent texture and seawater
flavour, oysters can be eaten raw or
steamed, grilled or poached and enjoyed as
a canapé. Mussels, meanwhile, are cheap
and plentiful and can be steamed in white
wine or cooked with more exotic flavours
such as coconut, ginger, lemongrass and
chilli.
MEAT With the start of a new spring,
lamb will of course be back on the menu this
month. In addition to the traditional Sunday
lunch, this juicy meat is perfect for slow
cooked stews and casseroles. Lamb is much
more tender than mutton and a lean cut
will be delicious when rubbed with spices
such as cumin or stuffed with rosemary and
garlic before cooking.
CREAM OF THE CROP
W&H_Iss4_Spring14_InSeason.indd 3 17/01/2014 14:20
32 - SUMMER / AUTUMN 2013
APRIL
FRUITWhether you fancy a warming crumble or
more savoury dishes, rhubarb covers all
the bases. It’s to die for when coupled with
fresh mackerel or roast pork and can also
be easily whipped into a batch of spiced
chutney, which goes equally well with
gammon.
VEGETABLES A tasty veggie appetiser
is asparagus. Great fried, boiled or steamed,
it’s well suited to risotto or fettuccine, or can
simply be smothered in butter and freshly
ground black pepper.
Broccoli is packed with nutrients and can
be rustled up in any number of ways, be it
as part of a roast, in a stir-fry or raw.
You can officially do away with the
onslaught of roast potatoes and make way for
some Jersey Royals, a much lighter alternative
that will really get you in the mood for spring.
You can also root up further fresh veg with
radishes – fiery in flavour and striking in
colour, these little beauties will help jazz up
your salads no end.
Speaking of which, lettuce and salad leaves
will now be doing their thing too, paving
the way for some lighter, healthier and
more refreshing options for the forthcoming
summer. A particularly peppery take on this is
rocket, which is a rich source of iron, vitamin
A and vitamin C and can replace basil in pesto
or make a bed for grilled fish and poultry.
You can even go under the sea for a touch
of samphire. With its crisp texture and salty
flavour, it grows in abundance on shorelines
and can be treated in the same way as
asparagus by being dipped in melted butter.
Finally, watercress will serve you well in game
dishes, its mustardy flavour complementing
the rich meat perfectly, as well as making for a
wonderfully peppery soup.
FISH Cockles and crabs are the catch of
the month in April. The former make for a
popular seaside snack and go splendidly in
a seafood pie, while the latter is up there
with lobster whether hot or cold, in a salad,
soup or soufflé.
The mild, sweet flavour of plaice is just
as delicious. Unfortunately it is heavily
overfished and can be quite pricey, but
if you can find some that is sustainably
sourced and don’t mind splashing out,
you’ll be laughing.
Much like langoustine, prawns are a
joy to eat and dissect and are among the
most versatile seafood around. Give them
a whirl in a stir-fry, salad or fish pie, or get
messy eating them by hand. Rich in oils
and incredibly versatile is salmon, which
is simply sumptuous when smoked with
lemon juice or served as a classic dish such
as salmon-en-croûte or salmon tart.
MEAT What wood pigeons lack in size,
they more than make up for in flavour.
Widely considered as the tastiest pigeon,
two birds will make for a sizeable main
course. While young ones are tender enough
to be roasted, their older counterparts
should ideally be braised or stewed to
ensure they are equally enjoyable.
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XX - SPRING 2014
THESPYWELOVESet among 400 acres in the Waihopai Valley region of Marlborough, New Zealand, Spy Valley Wines have been
providing us with some of our most popular tipples for the past six years. We speak to Zach Emett, Director of
Sales for the South of England at importer Bibendum Wine Ltd, to hear about winemaking down under
THESPYWELOVESet among 400 acres in the Waihopai Valley region of Marlborough, New Zealand, Spy Valley Wines have been
providing us with some of our most popular tipples for the past six years. We speak to Zach Emett, Director of
Sales for the South of England at importer Bibendum Wine Ltd, to hear about winemaking down under
Area H171 Report
THESE 57 ACRES IN THE LOWER WAIRAU VALLEY SEE
ONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED
BY THE OCEAN, IT HAS MORE MODERATE WINTER AND
SUMMER TEMPERATURES, RESULTING IN A LONGER,
SLOWER GROWING SEASON THAT IS IDEALLY SUITED TO
SAUVIGNON BLANCONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED
BY THE OCEAN, IT HAS MORE MODERATE WINTER AND
SUMMER TEMPERATURES, RESULTING IN A LONGER,
SLOWER GROWING SEASON THAT IS IDEALLY SUITED TO
SAUVIGNON BLANCONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED
BY THE OCEAN, IT HAS MORE MODERATE WINTER AND
SUMMER TEMPERATURES, RESULTING IN A LONGER,
SLOWER GROWING SEASON THAT IS IDEALLY SUITED TO
ONLY ONE TYPE OF GRAPE PRODUCED. INFLUENCED
BY THE OCEAN, IT HAS MORE MODERATE WINTER AND
SUMMER TEMPERATURES, RESULTING IN A LONGER,
SLOWER GROWING SEASON THAT IS IDEALLY SUITED TO
SAUVIGNON BLANC
W&H_Iss4_Spring14_WineJourneys.indd 2 17/01/2014 13:37
SPRING 2014 - XX
You wouldn’t tend to associate the world of fi ne wines with corporate espionage and
international mystery, but py Valley isn’t your a erage wine company. ocated at the top of
ew ealand’s outh sland, it comprises nine arieties of grape in what is widely considered
to be the country’s leading region of estate ineyards.
uch a uni ue name comes from the close pro imity to an international satellite communications
monitoring station in the Waihopai Valley as part of the chelon Global etwork in other words, a
spy base. py Valley has made itself known the world o er, producing consistently award winning
wines that ha e become immensely popular both among our own customers and wine lo ers
around the globe.
n keeping with their continuing success, the story of py Valley’s beginnings is one that defi es the
odds. The company was founded in by ryan and an ohnson, who planted the fi rst of their
acres on land that was considered too hard, dry and unfertile for wine production. e ertheless,
they became pioneers in what was then considered a arlborough sub region, growing fruit and
selling their wares to other wine companies.
W&H_Iss4_Spring14_WineJourneys.indd 3 17/01/2014 13:37
It wasn’t until 2OOO that the Spy Valley brand was conceived as Bryan and Jan began producing wine themselves. All production moved onsite to a state-of-the-art, 2,OOO tonne winemaking facility in the lower Waihopai Valley in 2OO3; with its cutting edge equipment, bottling line and temperature controlled warehousing, it quickly became the perfect setting for cool climate wine production.
“This high-tech winery wouldn’t look out of place in the background of a well-known spy’s adventures,” says Zach Emett, Director of Sales for the South of England at Bibendum, our UK supplier of all things Spy Valley. “As well as having full temperature controls in every room and lots of other gadgets, it’s situated right in the middle of the estate, ensuring very sensitive handling of the grapes before they are crushed.”
The man responsible for overseeing the day-to-day running of the winery is Chief Winemaker, Paul
ourgeois. With a passion for aromatic a ours, he is something of an expert on the likes of Riesling, Pinot Noir and Sauvignon Blanc, for which the Marlborough region is renowned.
“Spy Valley wines have featured on Whiting & Hammond’s lists for the last six years,” explains Zach. “Like most Marlborough wineries, Pinot Noir and Sauvignon Blanc are specialities, but Paul and his team also make a great range of aromatic whites, including Gewurztraminer and Pinot Gris. Paul has visited many of the pubs and whenever he is in the UK he makes a point of returning to them.”
While we always appreciate a ying isit from Paul when checking in on his product, the Spy Valley reputation speaks for itself. Indeed, New
Zealand Sauvignon has gone on to worldwide acclaim, pioneering the use of screw cap closures, which is now standard practice across the world. Sauvignon Blanc is cited as the UK’s favourite grape variety, with more than 8O% of Spy Valley’s production exported overseas; Britain being one of the thirstiest markets.
“The most popular varieties have been Spy Valley Sauvignon Blanc and Pinot Noir, two classics from the Marlborough region that always sell well in top quality food-led pubs,” explains Zach. “But Sauvignon Blanc is the crowd pleaser, thanks to its fruity aromas and a our.
Grown in the Marlborough vineyard on stony terraces, the latter is gently pressed and fermented in stainless steel tanks to give powerful passion fruit and gooseberry fruit characters. As a classic, dry white wine, Marlborough Sauvignon
lanc’s intense a ours and crisp acidity ha e been greeted with much enthusiasm by our customers and are the perfect accompaniment to a number of dishes from our menu.
t goes well with white fi sh, seafood and tomato-based dishes and can be a great pairing with spicy foods,” says Zach. “All the Spy Valley wines are fruit-driven, approachable and easy drinking, complimenting the different types of food served across the group.”
This unique pairing is something that has stood both companies in good stead, as Spy Valley wines continue to be an e cellent fi t for our enues. nd while these particular spies may not be on Her Majesty’s Secret Service, there can be no question that they continue to supply us with some of the most enjoyable and versatile wines on our menu, all the way from Marlborough – with love.
36 - SPRING 2014
W&H_Iss4_Spring14_WineJourneys.indd 4 17/01/2014 13:40
SPRING 2014 - 37
WHERE THE MAGIC HAPPENSWELCOME TO JOHNSON ESTATE, THE PLACE THAT SEES SPY VALLEY WINES COME TO LIFE. WE GIVE YOU THE RUNDOWN OF THE THREE DISTINCT LAND TYPES THAT MAKE UP THIS FAMILY OWNED VINEYARD
JOHNSON ESTATE – With its continental style of climate, this area comprises 32O acres tucked away in the lower Waihopai Valley and is home to nine varieties of grape. Its warmer summer temperatures and shorter, more intense growing season are ideal for producing aromatics and Pinot Noir
OUTPOST VINEYARD – The Outpost can be found in the Omaka Valley. Some 25 acres boast four types of grape that grow on north facing hill slopes, giving it a greater angle to the sun and resulting in the fruit ripening from the top of the hill to the bottom for an intense fl avoured inot oir
AREA H171 – These 57 acres in the lower Wairau Valley see onl one t pe of grape produced. Infl uenced b the ocean, it has more moderate winter and summer temperatures, resulting in a longer, slower growing season that is ideally suited to Sauvignon Blanc
Spy Valley Wines
37 Lake Timara Road, RD6 Blenheim, Marlborough, New Zealand+64 3 572 984O • www.spyvalleywine.co.nz
WELCOME TO JOHNSON ESTATE, THE PLACE THAT SEES SPY VALLEY WINES COME TO LIFE. WE GIVE YOU THE RUNDOWN OF THE THREE DISTINCT LAND TYPES THAT MAKE UP THIS FAMILY OWNED VINEYARD
JOHNSON ESTATEcomprises 32O acres tucked away in the lower Waihopai Valley and is home to nine varieties of grape. Its warmer summer temperatures and shorter, more intense growing season are ideal for producing aromatics and Pinot Noir
OUTPOST VINEYARDin the Omaka Valley. Some 25 acres boast four types of grape that grow on north facing hill slopes, giving it a greater angle to the sun and resulting in the fruit ripening from the top of the hill to the bottom for an intense fl avoured inot oir
AREA H171see onl one t pe of grape produced. Infl uenced b the ocean, it has more moderate winter and summer temperatures, resulting in a longer, slower growing season that is ideally suited to Sauvignon Blanc
Spy Valley Wines
37 Lake Timara Road, RD6 Blenheim, Marlborough, New Zealand+64 3 572 984O • www.spyvalleywine.co.nz
CHIEF WINEMAKERPAUL BOURGEIOS
W&H_Iss4_Spring14_WineJourneys.indd 5 17/01/2014 13:41
Untitled-2 2 16/01/2014 12:51
FOOD TRIVIA
FOODIE FACTSHEETWE ROUND UP SOME FASCINATING TRIVIA GEMS YOU PROBABLY NEVER KNEW ABOUT YOUR FAVOURITE FOOD AND DRINK
SPRING 2014 - 39
DECAF COFFEE CONTAINS CAFFEINE
Following numerous studies into popular decaf coffee brands, many were revealed to contain up to 32mg of caffeine, for instance a decaf latte, which includes two 16g caffeinated measurements of espresso. This falls just short of the amount of caffeine found in a can of Coke.
THE COLOUR ORANGE WAS NAMED AFTER THE FRUIT
The English word ‘orange’ comes from the Spanish term ‘naranja’, which derives from the Sanskrit word ‘naranga’, meaning ‘orange tree’. It began to refer to the colour as well in the early 16th century, which was previously known as ‘geoluhread’, meaning ‘yellow-red’.
THE MANY USES OF PEANUT BUTTER
Due to its high oil
content, peanut better
is an effective way of
removing chewing gum
from hair (the oilier,
the better). It can also be
used to produce diamonds,
as well as nitro-glycerine,
which is a key component
when making dynamite.
MULTIGRAIN DOESN’T MEAN WHOLEGRAIN
The term ‘multigrain’ shouldn’t be confused with ‘wholegrain’ or ‘whole wheat’. The latter two are often associated with a reduced risk of heart disease, diabetes and digestive problems, whereas the former simply means the food is made from several grains, but not necessarily
THE BAKER’S DOZEN MEANING
This phrase refers to the number 13 instead of 12 and dates back
to the 13th century when the Assize of Bread and Ale statute was
enacted in England. Bakers would intentionally include an extra loaf
of bread to avoid penalties for accidentally selling customers short.
CARROTS USED TO BE PURPLE
Prior to the 17th century, the orange carrot as we know it today wasn’t cultivated. They were purple in colour until Dutch growers developed mutant strains to include yellow and white varieties, which gradually took the form of the more recognisable and popular orange manifestation.
ICE LOLLIES WERE INVENTED BY AN 11-YEAR-OLD-BOY
‘Popsicles’ were created
accidentally in 1905 by a
Californian boy named
Frank Epperson. After leaving
a mixture of powdered
soda, water and a stir stick
outside overnight, he found it
frozen the next morning and
patented his invention as the
‘Epsicle’in 1923.
The English word ‘dinner’ comes from the
French word ‘disner’, which means ‘breakfast’. Traditionally,
dinner was eaten around noon as the fi rst meal of the day. Earlier
meals to ‘break the fast’ gradually became the norm, so dinner
was subsequently moved to a later time.
DINNER USED TO MEAN BREAKFAST
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SPRING 2014 - 41
VALENTINE’S AT W&H
VALENTINE’S DAY AT WHITING & HAMMOND
LOVE IS IN THE AIR HERE AT W&H – FOR VALENTINE’S DAY WE’RE PULLING OUT ALL THE STOPS SO YOU CAN TREAT THAT SOMEONE SPECIAL TO A DELICIOUS MEAL AT
ONE OF OUR SEVEN AWARD WINNING VENUES. COME FEBRUARY 13 AND 14, YOU WON’T HAVE TO THINK ABOUT DOING THE COOKING OR WASHING UP, AS WE’VE GOT
A REAL TREAT IN STORE FOR OUR CUSTOMERS.
With our warming fi res and
candlelit tables, you won’t fi nd
a more romantic setting for the big
night. Our restaurants are renowned
for being great party venues, but we
cater to more intimate affairs as well,
providing you with the food, service
and privacy that will make for an
unforgettable evening.
To start, why not indulge in a
red pepper, mascarpone and
Mediterranean vegetable terrine or
tuck into a warm goat’s cheese brulée
to share? For your main, there are
plenty of equally appetising options on
offer, from baked chicken breast with
a Dijon mustard and Parmesan crust
to a warming one pot roasted guinea
fowl with smoked streaky bacon and
assorted vegetables. Finally, round off
your meal with a truly decadent white
chocolate panna cotta or passion fruit
and dark chocolate ganache tart with
raspberry hearts. Whatever takes your
fancy, you’ll be sure to fi nd all this
and more on our menus. Plus, we’re
offering a glass of sparkling wine per
person for tables of four or more –
absolutely free!
So, book your table, wrap your
pressies and allow us to play cupid as
we truly spoil you and the one you
love this Valentine’s Day.
Read on for just a taste of what to
expect from our menus... but be quick
and secure your place early to avoid
disappointment!
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42 - SPRING 2014
VALENTINE’S AT W&H
STANMER HOUSE
THE CHASER INN THE LITTLE BROWN JUG
STARTERPork and scallop – seared scallops with julienne crispy leeks,
caulifl ower cheese purée and crispy pancetta
MAINClassic Frenchman’s rib – char grilled whole rib of beef
marinated for three days, char grilled on wood chips and cooked medium rare with hand cut chips, peppercorn sauce,
béarnaise sauce with wild rocket and a shallot salad
DESSERTDark passionate romantic – passion fruit and
dark chocolate ganache tart with raspberry hearts
STARTERA dozen rock oysters to share and simply served with
Tabasco sauce and celery salt
MAINPan roasted barbary duck breast – pancetta, roasted
shallot and baby spinach – puy lentils – mixed baby vegetables – Parmentier potatoes
DESSERTWhite chocolate panna cotta - chocolate sauce -
strawberry pâté de fruit - fresh strawberries
STARTERRed pepper, mascarpone and Mediterranean vegetable terrine –
toasted fl atbread – rocket and pine nut salad – sherry vinegar dressing
MAINLamb two ways – charred cutlet and braised minted breast –
apricot couscous – cherry tomato – harissa sauce
DESSERTPassion fruit mousse – coconut ice cream – mango sauce
STARTERSmoked duck breast – shallot and smoked garlic purée –
crispy fried kale – orange sorbet
MAINOne pot roasted guinea fowl – smoked streaky bacon –
baby onions – cherry vine tomato – butter beans – garden peas – soya beans
DESSERTDark chocolate Baileys tart –
white chocolate coated fresh berry lolly pops – chocolate caramel sauce
THE OLD DUNNINGS MILL
For full Valentine’s Day menu
and price listings visit
www.stanmerhouse.co.uk
For full Valentine’s Day menu
and price listings visit
www.thechaser.co.uk
For full Valentine’s Day menu
and price listings visit
www.theolddunningsmill.co.uk
For full Valentine’s Day menu
and price listings visit
www.thelittlebrownjug.co.uk
W&H_Iss4_Spring14_ValentinesMenus.indd 4 17/01/2014 14:40
SPRING 2014 - 43
THE FARM @ FRIDAY STREET
STARTER‘Borscht’ beetroot soup with crème
fraîche and beetroot crisps
MAINFillet of sea bass – julienne vegetables –
Charlotte potatoes – vermouth en papillote
DESSERTPassion fruit and mint iced souffl é
STARTERSharing warm goat’s cheese brulée – baker’s bread selection –
caramelised walnut and lamb tongue salad
MAINLemon Sole Véronique – white grape and muscat cream sauce –
fi ne green beans and shallots – parsley crushed new potatoes
DESSERTCoconut panna cotta – Malibu jelly –
passion fruit coulis
STARTERPan seared bay king scallops ‘Rockefeller’ –
king scallops served in the half shell with a fennel and garden herb purée – gratinated with a brioche and parmesan crumb
MAINBaked chicken breast with a Dijon mustard and Parmesan crust –
caramelised banana shallot boulangère – garlic sautéed pancetta and purple sprouting broccoli –
truffl ed crème fraîche foam
DESSERTClassic peach Melba and Bellini (peach and Prosecco cocktail) jelly –
vanilla poached peach – Bellini jelly – raspberry compote – vanilla ice cream
THE MARK CROSS INN THE CRICKETERS INN
Don’t miss out on our special offer for tables
of four or more, where each diner on your
table will receive a complimentary glass of
sparkling wine! For full Valentine’s Day
menu and price listings visit
www.whitingandhammond.co.uk
WE LOOK FORWARD TO SEEING YOU
ON FEBRUARY 13 AND 14!
If, for whatever reason, you can’t join us on
Valentine’s Day, worry not. Our warm, cosy
venues provide a romantic backdrop
every day of the year with plenty
of interesting menu options
For full Valentine’s Day menu
and price listings visit
www.themarkcross.co.uk
For full Valentine’s Day menu
and price listings visit
www.thecricketersinn.co.uk
For full Valentine’s Day menu
and price listings visit
www.farmfridaystreet.com
W&H_Iss4_Spring14_ValentinesMenus.indd 5 17/01/2014 14:40
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SPRING 2014 - 45
In today’s multicultural foodie landscape, there are plenty of meals and ingredients on offer from all over the globe. Join us on a flight of fancy as we tempt our taste buds on an
international culinary expedition to some of the more interesting countries
A TO Z: DISHES FROM AROUND THE
WORLD
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46 - SPRING 2014
AFGHANISTAN – Kabuli Palaw
Also known as Qabili Pulao or simply
pilav, this traditional Afghan dish is made up of
steamed rice mixed with lentils, raisins, carrots
and lamb. Chicken or beef are often used as
meat substitutes and chopped nuts such as
pistachios or almonds can also be sprinkled
over the top. It is made using basmati rice and
baked in the oven, resulting in the country’s
national dish and one of its most popular.
BELGIUM – Moules-frites
Despite being a popular dish in
France, this seafood favourite actually
originated in Belgium. Literally translated
as ‘mussels and fries’, there are a number
of different methods of preparation, from
‘Moules marinières’ (the most common recipe
that includes white wine, shallots, butter
and parsley) to ‘Moules à l’ail’, which sees the
mussels cooked in garlic. ‘Mosselsaus’, a sauce
made of mayonnaise, mustard and vinegar,
is a traditional accompaniment to a number
of recipes.
CHINA – Dim sum
Although China doesn’t have an
offi cial national dish, Hong Kong is famous
for its dim sum. It is intrinsically linked
with the older custom of ‘yum cha’ (tea
drinking) and traditional Chinese tea is
served alongside it. Individual portions of
the Cantonese delicacy consist of items like
dumplings and rice noodle rolls, which are
served in small steamer baskets and often
shared among patrons, a custom that has
become immensely popular worldwide.
DENMARK – Wienerbrød
In coffee shops and boardrooms
across the world, there is no better
appetiser than a Danish pastry. It has
become a speciality in Denmark, where it
was popularised, but credit is also due to
Vienna, where a lamination technique was
introduced, giving it a layered texture similar
to puff pastry. In fact, Wienerbrød is literally
translated as ‘Viennese bread’ in Denmark
and its neighbouring Scandinavian countries
as an acknowledgement of the Viennese
contribution.
EGYPT – Falafel
With origins in Egypt and the Middle
East, falafel is a deep-fried patty made from
ground chickpeas and fava beans. It is often
served in a pita or wrapped in lafa, a type of
fl atbread, then topped with salad, pickled
vegetables and hot sauce. The dish’s origin is
generally unknown, but is believed to have been
a substitute for meat during lent and has more
recently become a popular form of street food.
FRANCE – Crêpes
Shrove Tuesday is a good excuse to
stuff our faces before lent, but the ‘pancakes’
we enjoy in Britain bear a closer resemblance
to French crêpes. Deriving from the Latin
word ‘crispa’ (meaning ‘curled’), they are
often specifi cally associated with Brittany,
although they are popular throughout
France, Belgium and Quebec. They can be
served as a main meal or a dessert with a
variety of fi llings, the most common being
lemon and sugar.
GREECE – Moussaka
Ironically, despite being enjoyed
hot in many countries, the word ‘moussaka’
can be traced back to the Arabic origins
of ‘musaqa’h’, meaning ‘chilled’. Indeed, in
many Arabic countries, the dish is served
cold, but the more well-known layered
incarnation of aubergine, potato and
minced meat is a warming option that
can be topped with a Béchamel (‘white’)
sauce. Its three layers are typically cooked
separately before being combined for the
final baking process.
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SPRING 2014 - 47
HUNGARY – Goulash
For a hearty winter dish, try
this stew of meat (beef, veal, pork or lamb),
noodles and vegetables, which is seasoned
with paprika and other spices. As one of
Hungary’s national dishes and a symbol
of the country, goulash is also popular
throughout Central Europe, Scandinavia
and Southern Europe. It can be prepared as
a soup and comes from the Hungarian word
‘gulya’, meaning ‘herd of cattle’ and ‘gulyás’,
which translates to ‘herdsman’.
ITALY – Pasta
Everyone loves a good spaghetti
bolognaise or lasagne, but did you know
that pasta can be dated as far back as 1154 in
Sicily? There are 310 different forms of the
Italian staple, which are known by over 1,300
names and divided into three categories: ‘pasta
asciutta’ (cooked pasta served with a sauce),
‘pasta in brodo’ (as part of a soup dish) and
‘pasta al forno’ (included in a dish that is baked).
JAPAN – Sushi
While the ingredients and
presentation of sushi can vary widely, a
common denominator is the use of vinegared
rice to accompany the raw seafood that
makes up this exciting dish. It has been
Westernised more recently, but was first
produced in Southeast Asia and known as
‘nare-zushi’ (‘mature sushi’). This denoted
the original fermenting process, whereby
fish was wrapped in soured fermenting rice,
hence the literal translation of the word
sushi being ‘sour-tasting’.
KUWAIT – Machbus
The Kabsa rice dish family is a
favourite among Saudi Arabian countries
and generally known as machbus in Kuwait.
Such dishes consist primarily of rice, spices,
meat and vegetables. Basmati is usually the
rice of choice, while the meat can vary from
chicken or beef to goat or camel. There are
a number of cooking techniques, one of the
most popular being ‘mandi’, where meat is
barbecued in a hole in the ground.
LEBANON – Tabbouleh
A refreshing Levantine specialty is
this traditional Arabic salad. It is customarily
made using bulgur, which can be substituted
for couscous, and includes tomatoes,
cucumbers, parsley, mint, onion and garlic.
Often served as part of a mezze in Arabic
countries (a selection of small dishes similar to
tapas) it has since become a popular choice in
the Western world and can be seasoned with
a mixture of olive oil, lemon juice and salt.
MEXICO – Tacos
The variety of fillings that can be
seen in tacos demonstrates this sumptuous
street food’s versatility in flavour and
texture. From pork, chicken and beef to
seafood, vegetables and cheese, there are
plenty of options to suit all tastes, wrapped in
a corn or wheat tortilla and topped with salsa
or guacamole. The more recognisable hard-
shell taco is in fact an American invention,
whereas the more traditional style sees a
tortilla simply folded.
NEW ZEALAND – Pavlova
There has been much dispute as
to whether this dessert originated from
Australia or New Zealand, but extensive
research and general consensus generally
indicates the latter. The meringue-based
pudding is associated with summertime, but
tends to be eaten throughout the year in
W&H_Iss4_Spring14_A-ZWorldDishes.indd 5 17/01/2014 14:45
48 - SPRING 2014
the land down under, where it is thought to
have been named in honour of Russian ballet
dancer Anna Pavlova following one of her
tours to Australasia in the 1920s.
OMAN – Halva
For a delightfully sweet taste of
the Middle East, halva is just the thing. The
term refers to ‘desserts’ or ‘sweets’ and can be
traced back to the mid-19th century. The dense
confection is available in two different forms;
the fl our-based variety is gelatinous in texture,
while the nut-butter-based version is a lot
more crumbly. Key fl avours frequently include
honey, sunfl ower seeds, nuts, beans and lentils,
as well as carrots, pumpkins and squashes.
PERU – Ceviche
If you love your seafood with a
citrus twist, a trip to Peru might be in order.
Considered to be part of the country’s
‘national heritage’, it has even had a public
holiday named in its honour (National
Ceviche Day, celebrated annually on June
28). In order to avoid food poisoning, fresh
raw fi sh is marinated in lemon and lime
juices and given an extra kick with a spicy
dash of chilli peppers.
QATAR – Hummus
It has become a popular dip for
lovers of Doritos and pita bread alike in the
UK, but hummus originally stems from the
Middle East. High in iron and vitamin C,
it is made from cooked, mashed chickpeas
blended with tahini, olive oil, lemon juice,
salt and garlic (the Arabic word quite literally
means ‘chickpeas’). It can be traced back
to 13th century Cairo, but has become a
mainstay for countries like Qatar.
RUSSIA – Shchi
Set the Russian standard by trying
some of this warming cabbage soup. It
dates back to the 9th century and is easy to
prepare, often featuring pork, potato, tomato,
carrot and onion to enhance the fl avour,
along with a range of spices. Variations to
the recipe include the use of sauerkraut
over cabbage, in which case it is referred to
as ‘sour shchi’, or sorrel, spinach and nettle,
which is dubbed ‘green shchi’.
SPAIN – Paella
A common misconception about
paella is that it is Spain’s national dish. In
fact, this Spanish favourite originated in
Valencia in the country’s east coast and is
generally viewed instead as a regional option.
There are three main types – Valencian,
seafood and mixed. All three traditionally use
calasparra or bomba rice and often include
saffron and olive oil. Other main ingredients
generally come down to personal preference,
such as chicken, prawns and mussels.
Thailand – Pad Thai
Now a go-to option in Thai restaurants
around the world, pad Thai (or ‘phat
Thai’) has a surprisingly dark history. It
was popularised during World War Two,
when the fascist Plaek Phibunsongkhram
W&H_Iss4_Spring14_A-ZWorldDishes.indd 6 17/01/2014 14:46
SPRING 2014 - 49
government regime used it as part of a
campaign to promote Thai nationalism. It
has since become the country’s national dish
and a staple street food item – a deliciously
moreish meal that will appeal to both
vegetarians and meat eaters.
USA – Apple Pie
You’ve no doubt heard the phrase,
‘As American as apple pie’. Although the recipe
actually dates back to the time of Chaucerian
England, it has become synonymous with
American prosperity and national pride, even
prompting the famous Don McLean song
and a slew of advertising campaigns over the
years. Moreover, a visit to Pie Town, a village in
New Mexico named in honour of the Yankee
favourite, should put things in perspective.
VIETNAM – Bun bo Hue
This signature Vietnamese broth is
named after the cooking style of Hue, a city in
central Vietnam. It balances spicy, sour, salty
and sweet fl avours, with lemongrass and thick
noodles being key ingredients. In and around
Hue it is often known simply as ‘bun bo’ and is
created by simmering beef bones and beef shank.
Fermented shrimp sauce is added for seasoning,
along with sugar and spicy chilli oil to taste.
WALES – Welsh Rarebit
The Welsh name for this dish is
actually ‘caws pobi’, meaning ‘baked cheese’,
but it is believed to have been ironically altered
by the English to imply that its ‘Welshness’
renders it of a foreign or inferior quality.
Nonetheless, it has become a café classic,
typically made using cheddar cheese with the
optional addition of ale, mustard, paprika or
Worcestershire sauce. It can alternatively be
topped with Béchamel sauce or Mornay sauce.
XINJIAPO – Chilli Crab
In spite of its name, this exotic
Singaporean choice isn’t particularly spicy.
The seafood sensation is made using mud
crabs, which are stir-fried in a sweet and
savoury tomato and chilli-based sauce. Since
dining is one of the country’s most popular
pastimes, dishes like this are heavily promoted
in order to increase the tourism trade.
Xinjiapo, by the way is the Mandarin name
commonly used for Singapore!
YEMEN – Saltah
Dating back 1,000 years, Yemen’s
national dish is a thick meat stew that
is traditionally served for lunch and
accompanied by Yemeni fl at bread, which is
often used to scoop up the food. Each region
of the country tends to have its own unique
variation, but common recipes include a
mixture of chilli peppers, tomatoes, garlic and
herbs that are ground into a salsa, as well as
rice, potatoes, scrambled eggs and vegetables.
ZIMBABWE – Sadza
A staple food in many regions of
southern and eastern Africa, sadza is a type of
thickened porridge that is made using white
maize or ‘mealie-meal’. It is generally eaten for
breakfast in the mornings and often cooked
with peanut butter or margarine. As the chief
source of carbohydrates, it remains the
most popular meal for indigenous people.
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52 - SPRING 2014
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AUTUMN / WINTER 2013 - 09
HAVE YOU GOT YOURS ?
WE’D LIKE TO GIVE SOMETHING BACK TO OUR
CUSTOMERS SO WE’VE DESIGNED OUR OWN
CUSTOMER LOYALTY CARD. IT’S A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN POINTS EVERY TIME YOU VISIT ANY OF
OUR SITES.
BRIAN WHITING | MANAGING DIRECTOR
COME AND VISIT OUR FABULOUS PUBS AND RESTAURANTS AND
EARN POINTS AT THE SAME TIME.
IT’S FREE, EASY AND SAVES YOU MONEY.SIMPLY HAND OVER YOUR CARD WHEN PAYING YOUR BILL TO EARN POINTS ON YOUR CARD, YOU CAN REDEEM THESE POINTS AT ANY TIME IN THE FORM OF MONEY OFF FOOD AND DRINK PURCHASES AT ALL W&H VENUES.
L O C AT I O N S
STUMBLE HILL, SHIPBOURNE,TONBRIDGE, KENT TN11 9PE
15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8AP
WROTHAM RD, MEOPHAM,KENT DA13 0QA
DUNNINGS RD, EAST GRINSTEAD,WEST SUSSEX RH19 4AT
MARK CROSS, NR TUNBRIDGE WELLS,EAST SUSSEX TN6 3NP
CHIDDINGSTONE CAUSEWAY,TONBRIDGE, KENT TN11 8JJ
STANMER PARK, BRIGHTON,EAST SUSSEX BN1 9QA
BESSELS GREEN SEVENOAKS
THE CHASER INN
THE FARM @ FRIDAY ST
THE CRICKETERS INN
THE OLD DUNNINGS MILL
THE MARK CROSS INN
THE LITTLE BROWN JUG
STANMER HOUSEBRIGHTON
THE KINGS HEAD
STANMER PARK, BRIGHTON,EAST SUSSEX BN1 9QA
BESSELS GREEN SEVENOAKS
BRIGHTON
THEKINGSHEADBESSELS GREEN SEVENOAKS COMING SOON
“
“
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GREENE KING
SPRING 2014 - 57
ALL HAIL THE
KINGAs one of our key suppliers and leasers, heritage brewer Greene King has been
crafting award winning cask ales in the historic Suffolk market town of Bury St Edmunds for more than 2OO years. We hear how they ascended the throne
Since opening our first pub, The Chaser in Shipbourne, in 2OO3, we’ve made a habit of taking on failed venues and turning them into great operations. We like to think that a lot of this has come
down to our own visionary smarts and business finesse, but it wouldn’t have been possible without Greene King. Not only have they been supplying us with their trademark beers since our inception,
but they also allowed us to get our foot in the door with subsequent venues, leasing the likes of The Little Brown Jug in Chiddingstone Causeway for us to run.
While our own history spans just over a decade, Greene King have been building their reputation for more than two centuries. As one of the world’s leading heritage breweries, they started life when founder Benjamin Greene brewed his first batch of
beer in 1799 and are now recognised as the name behind some of the country’s best loved brews, including Greene King IPA, Abbot Ale, Old Speckled Hen and Old Golden Hen.
Their brewery has been based in the historic Suffolk market town of Bury St Edmunds from the very beginning, with Benjamin having originally acquired the 1OO-year-old Wright’s Brewery in Westgate. He handed the reins over to his son
W&H_Iss4_Spring14_AleTale.indd 3 17/01/2014 14:49
58 - SPRING 2014
Edward in 1836, who oversaw a major expansion and diversification of the company. He would later team up with rival brewer Frederick King in 1887 to form Greene, King and Sons, which quickly became one of the largest and most successful breweries in England.
Times may have moved on since then, but Greene King remain 1OO% committed to their Suffolk roots and the traditions of brewing excellence that have made them one of the nation’s best-known producers of quality cask ale.
“Over the last 2OO years our passion for crafting fine quality ales here in the heart of the Suffolk countryside has seen us build a strong reputation as a first-class brewer,” says John Bexon, Head Brewer at Greene King.
Today, the company oversees roughly 2,3OO managed, tenanted, leased and franchised pubs, restaurants and hotels nationwide, expanding its role from brewing to encompass the retail and hospitality sectors as well. From pub goers and hotel guests to licensees, supermarkets and national pub chains, their vast range of clients and customers benefit from a dedicated, passionate and skilled service.
Their evident success has grown and developed with the times – they now operate throughout the UK in both Wales and Scotland – but their beers are still brewed using water drawn from the artesian chalk well sunk deep below the brew house, as well as only the freshest local ingredients. They pride themselves on carrying out meticulous quality checks before each batch leaves the brewery gates, ensuring every pint reaches its destination in perfect drinking condition.
As Head Brewer, John’s role goes beyond the responsibility of sourcing the best possible ingredients and making sure each beer is brewed to the highest quality and taste. A great source of his inspiration for developing ideas for new beers comes from spending time in ‘trade’ in pubs, learning firsthand what works and what can be improved.
In addition to the brewing side of things, the company has also shown a commitment to the environment, as demonstrated by their Carbon Trust Standard award and Red Tractor certification, a food assurance scheme that covers production standards. In fact, they were the first brewer in the UK to be awarded the latter for all their beers, a testament to their dedication to sourcing local ingredients when crafting their brews.
As recently as 2O13, Greene King invested £75O,OOO in an innovation brewhouse at their base in Bury St Edmunds. It was opened on St Edmund’s Day (November 2O) and is named after the original patron saint of England, in whose honour the Abbey and town of Bury St Edmunds were founded more than 9OO years ago.
“The St Edmund Brewhouse specialises in brewing smaller batches and will allow us
GREENE KING
W&H_Iss4_Spring14_AleTale.indd 4 17/01/2014 14:50
SPRING 2014 - 59
to showcase our brewing expertise, while experimenting with a range of new ingredients,
easts st les and fl avours ” sa s ohn. It s a reall exciting time for us; we are immensely proud of our long brewing heritage here in Bury St Edmunds and this investment demonstrates that we will be here to sta for man more ears to come.”
e re glad to hear it. s a new specialit range of innovative brews is lined up including ouble
op onster I a . specialit beer Greene King are continuing to look to the future and remain at the forefront of the s brewing industr . nd with over ears e perience behind them we suspect the ll be wearing the crown for uite some time.
GREENE KING IPA 3.6% ABV
The brewery’s trademark ale is characterised by its hoppy taste
and aroma. This comes from the use of Challenger and First Gold hops, which are combined
with pale and crystal malts. It goes perfectly with spicy
foods and is enjoyed in over 3O countries worldwide
OLD SPECKLED HEN 4.5% ABV CASK
5.2% ABV BOTTLEDThis finely balanced beer has a distinctive rich, malty taste and fruity aroma. It was first brewed to commemorate the
5Oth anniversary of the MG car factory in Oxfordshire, its rich amber colour and full, smooth flavour making it easy to drink
ABBOT ALE 5% ABV
o a ll avo e s oo an mature beer, Abbot combines fruit characters and a malty
richness with superb hop balance. It is brewed longer to a unique recipe and named after
the historic ruins of Bury St Edmunds’ Great Abbey, which still
sit alongside the brewery today
BELHAVEN BEST 3.2% ABV
A beautifully balanced beer with a smooth, rich texture and honey
coloured finish. As Scotland’s bestselling ale, it offers a refreshing and reassuring
taste with a light, creamy head, finished with a hint of hop. Its low alcohol content also makes it an
ideal session beer
Westgate Brewery, Bury St Edmunds, uffolk I
O1284 763 222 www.greeneking.co.uk
CROWNING ACHIEVEMENT
INTRODUCING FOUR OF GREENE KING’S MOST NOTABLE BREWS
HEAD BREWER JOHN BEXON
W&H_Iss4_Spring14_AleTale.indd 5 17/01/2014 14:52
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PROFILE
Tell us about your background
I was born in the South East but am half Geordie! The majority of my schooling was done in Torbay, Devon, where my mum and step father live. I have two sisters in Australia who’ve made their lives there, as well as my extended family in Devon. I moved to London in 1985 and worked for a while at The Savoy Hotel where I met my lovely husband Brian [W&H MD]. The rest, as they say, is history!
What do you do at W&H?
I don’t have a day-to-day role, but normally go into the offi ce once or twice a week to do some admin work. As the company grows this could start to include more varied tasks, which I’m happy to learn as and when needed.
Which dish from the menu
is your favourite?
I honestly don’t have a fi rm choice. When I’m working I will normally have a light bite for lunch (usually a spicy chicken wrap!). If I’m having dinner I’m drawn to anything with scallops, asparagus and Parma ham and I fi nd that I enjoy fi sh a lot more these days.
How do you spend your time
when you’re not working?
My main passion is running, which I try to do three times a week and I am currently in training for the London Marathon on April 13. I do enjoy meeting up with friends for the odd coffee or lunch and my three daughters, although grown up, still require a fair amount of my time – taxi services etc! We are currently extending our house, so lots of time is being taken up with sourcing samples for everything. It’s exciting choosing a new look for our home and of course I am a girl, so I do enjoy the odd bit of shopping!
What have you got planned for 2014?
The two big things for me this year are turning 5O and doing the marathon, in that order, although they’re only separated by four days. I will be the most sober person at my party! I am running for The Stroke Association, a charity very close to my heart as my mum suffered a serious stroke two and a half years ago. It is such a debilitating and devastating thing to experience and I’ve seen how drastically my mum has changed, from leading an
active life and still working, to having to learn to walk again with only half a fully functioning body. She has also been badly affected with aphasia, which can make it diffi cult to read, write or speak. This is particularly cruel as it is so frustrating not to be able to communicate effectively or even just join in with everyday conversation, especially as my
mum was very sociable and loved to chat. My target is to raise £2,OOO for this amazing charity, helping with everything from prevention to research and providing clubs for stroke survivors to get involved in. I know these are invaluable resources for a lot of people; they help with self esteem, socialising and give them something to look forward to.
WE INTRODUCE YOU TO SOME KEY MEMBERS OF THE W&H FAMILY
JACKIE WHITING – DIRECTOR
MEET THE TEAM
SPRING 2014 - 61
To sponsor Jackie in the
London Marathon, visit
uk.virginmoneygiving.com/JackieWhiting
“MY MAIN PASSION IS RUNNING,
WHICH I TRY TO DO THREE
TIMES A WEEK, AND I AM
CURRENTLY IN TRAINING FOR THE
LONDON MARATHON”
W&H_Iss4_Spring14_MeetTeamProfile.indd 3 17/01/2014 14:54
OUR EXECUTIVE CHEF, JAMES MOYLE-ROSSER, SHOWS YOU HOW TO RUSTLE UP ONE OF HIS W&H FAVOURITES FROM THE COMFORT OF YOUR OWN KITCHEN
RULESOF THE GAME
62 - SPRING 2014
Pan roasted guinea fowl with braised lettuce –roasted carrots – pancetta with puy lentils and a Malbec sauce
‘It’s that time of year when we should all be
eating a lot more game. When in season there
really is nothing better to warm you up and
this dish can be made using not just guinea
fowl, but other game birds too. Use what’s best
and available to you. Guinea fowl is a lovely
bird and perfect if you are new to eating game.’
To start you will need to make the stock. I
recommend that you do this a day in advance
and store in the fridge until needed
BEEF STOCK
1kg beef bones
2 carrots, peeled and roughly chopped
2 onions, peeled and quartered
2 sticks of celery, roughly chopped
1 tbsp vegetable oil
8 peppercorns
2 dried bay leaves
3-4 fresh parsley stalks
1 sprig of fresh thyme
METHOD
1. Heat the oven to 200°C/400°F/Gas 6
2. Put the bones in a roasting tin and bake
until well browned
3. Place the carrots, onions and celery in
another roasting tin and toss in the oil.
Bake until well browned
4. Put the vegetables and the bones in a large
pan and add the peppercorns, bay leaves,
parsley and thyme. Cover with water
5. Bring to the boil and skim off any scum that
has formed
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W&H AT HOME
RULESOF THE GAME
SUMMER / AUTUMN 2013 - 55SUMMER / AUTUMN 2013 - 55
6. Cover and simmer very gently for 3-4 hours
7. From time to time, skim off any scum that
forms
8. Strain into a large bowl, allow to cool and
chill overnight
9. Skim off any fat that has formed on the
surface
MALBEC SAUCE
2 tbsp shallots
3-4 tbsp cold, unsalted butter
1/2 cup Malbec red wine
1 cup beef stock
Sea salt and freshly ground black pepper (to
taste)
METHOD
1. To start the sauce, make sure you have the
shallots sliced and measure out the cold butter
and red wine
2. Over a medium heat add about one
tablespoon of the butter, followed by the
shallots. Cook the shallots until soft and
golden
3. Once ready, deglaze with the red wine,
making sure to scrape up any residue from
the bottom of the pan. Let the liquid reduce
until it reaches a syrupy consistency
4. Once a syrupy consistency has been
reached, add the beef stock and any juices
from the beef bones and reduce again until
slightly thickened. Test the sauce by spooning
a bit onto a plate. The sauce should not be too
runny or too thick. It should just move nicely
on the plate
5. To fi nish the sauce turn off the heat and
swirl in the rest of the cold butter, a bit at a
time. The butter not only helps to thicken the
sauce, but it also adds richness and shine
6. Finally, season the sauce with salt and
pepper to taste
GUINEA FOWL
If you don’t feel confi dent in boning the
guinea fowl yourself, ask your butcher to
cut it into six (two French trimmed boned
breasts, two bone-in thighs and two bone-in
drumsticks). With the remaining beef stock,
braise your thighs in a roasting pot
2-3 tbsp olive oil
1 celery stick, fi nely chopped
1 carrot, fi nely chopped
1 large onion, fi nely chopped
4 garlic cloves, crushed and minced
8 chestnut mushrooms
1 1/4 tbsp all purpose fl our
A few sprigs of fresh thyme
1 bay leaf, left whole
2 tbsp (30ml) Dijon mustard
100g pancetta lardons
1 1/4 cup (310ml) dry green lentils
Remaining beef stock (set aside 100ml for the
braised lettuce)
1/2 cup (125ml) dry white wine
Guinea fowl thighs and drumsticks, skin
discarded and fat trimmed (about 5-8 thighs,
depending on size)
Salt and freshly ground black pepper to taste
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W&H AT HOME
SPRING 2014 - 65
METHOD
1. Preheat the oven to 175°C/350°F/Gas 4
2. In a large oven-safe saucepan heat one
tablespoon of the oil over a medium heat
3. Add the celery, carrot, onion, mushrooms
and pancetta lardons
4. Stir to combine and cover with a lid for
about 5 minutes to sweat the vegetables
5. Add the garlic and flour and cook for
another 2-3 minutes, stirring to thoroughly
distribute the flour
6. Add the thyme, bay leaf, mustard, lentils,
stock and wine and stir to combine
7. In a separate skillet add another tablespoon
of oil and sauté the thighs and drumsticks in
one or two batches until nicely browned (don’t
worry about cooking them through)
8. Add the browned thighs and drumsticks to
the oven-safe pan and push them down into
the liquid
9. Add salt and pepper to taste, cover with a lid
or foil and bake in the oven for 1 1/2-2 hours
until the guinea fowl and lentils are cooked
through, checking occasionally to be sure
there is still an inch or two of liquid in the pot.
Top up with water if required
10. Discard the bay leaf and thyme stems
FOR THE CARROTS
Peel and cut in any way you like. Place in a
pan with a sprig of thyme, a clove of garlic, a
knob of butter and an inch of water. Season to
taste with salt and freshly grounded pepper.
Cook on the stove top for 10-15 minutes
FOR THE BRAISED LETTUCE
Melt 50g of butter in a large sauté pan with a
lid. Pull any damaged or coarse outer leaves
from the lettuces and trim the bases. Cut the
lettuces in half lengthways, through the base
Place the lettuce cut-side up and cook for
half a minute, then turn over and cook for
another 30 seconds. Pour over 100ml of the
beef stock and lightly season. Put the lid on
the pan, reduce to a minimum heat and cook
for 5 minutes
TO COOK THE GUINEA FOWL BREASTS
Heat 2 tablespoons of oil in an ovenproof
frying pan over a medium heat. Add the
breasts skin-side down and cook for 2-3
minutes, or until the skin is golden-brown.
Make sure the pan is not too hot so that the
skin does not shrink back too much
Turn the breasts over and cook for a further
minute, then place in the oven for 8 minutes.
When cooked, remove them from the oven.
Set aside and keep warm
PRESENTATION
When all is ready you need to warm up your
Malbec sauce in a pan, take the lentils and
thighs out of the oven and warm up your
carrots on the stove top, as well as your baby
gem
Start with laying one piece of baby gem on the
base of the plate. Place some carrots around
the baby gem, carefully take one of the thighs
and drumsticks out the pot and place on top
of the baby gem. Pour some lentils over, pour
your sauce around the carrots, add the guinea
fowl breast and serve
Enjoy!
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STANMER HOUSE
SPRING 2014 - 67
Welcome to Stanmer House, our beautiful Grade I listed 18th century manor set in 5,OOO acres of stunning parkland.
Situated in the heart of the Sussex countryside, yet only minutes from the bustling city centre, the house is steeped in history and has been beautifully restored, encompassing stylish and contemporary designs while retaining its early grandeur.
This magnificent site is a popular wedding venue, including services for civil ceremonies and civil partnerships, which can be held at the house all year round. We believe that every wedding is unique, so our events team work closely with you to accommodate your every need and create a package that captures you and your partner’s personalities.
The vast grounds and manor house are the perfect setting for any wedding; the sense of history and welcoming atmosphere helps create an
inspiring and comfortable backdrop, ensuring you and your guests have a day you’ll never forget. From the minute you step through the grand entrance, the magic of the house comes alive.
Our hands-on events team are there from the moment of booking right through to the big day and can be involved as much or as little as desired. Flexibility is key to Stanmer’s exceptional reputation; our imaginative and enthusiastic team have a wealth of specialised knowledge and a meticulous eye for detail.
Likewise, the house’s wonderful chefs are responsible for preparing delicious menus for you to choose from. Alternatively, our Head Chef will happily sit down and run through ideas for something a little different. Maintaining the Whiting & Hammond ethos that all food is cooked freshly from locally sourced produce ensures that you are
left satisfied and happy, from canap s and threecourse menus to evening buffets and afternoon tea.
We also offer conference facilities for business meetings. The parkland grounds make for unique teambuilding opportunities, with refreshments and lunch provided for a full day or simply a morning or afternoon. ur e ible facilities and technology can be customised to support all your specific re uests and requirements, be it an intimate meeting space or a theatre style setup.
Before your meeting begins, our Lounge Bar provides a great setting to network and mingle with colleagues and also to relax and unwind afterwards. A food and beverage service is available as well, adding a more personal touch to your event.
So, if you’re looking to tie the knot, build your team or join us for some unforgettable occasions, Stanmer House has got it all.
SPRING INTO STANMER
For full details of how to book or enquire about an event at Stanmer House, visit www.stanmerhouse.co.uk or send an email to [email protected]
Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QA • 01273 680 400
Whether you’re bringing your perfect wedding to life or your colleagues closer together,
there is something truly unique about Stanmer House in Brighton, the seventh addition to
the W&H family. Experience the many delights on offer at our grandest venue to date
PH
OT
OG
RA
PH
S: S
AM
YA
RD
LEY
W&H_Iss4_Spring14_Stanmer.indd 3 17/01/2014 15:01
Catch of theDay
68 - SPRING 2014
Situated in the heart of Tunbridge Wells, Kent, Sankey’s Fishmongers have been supplying us with quality fresh seafood
for the past four years. We speak to owner and Director Matthew Sankey about taking over the family business, how he has made it his
own and his passion for sustainability
an ey s is on e s 9 ale oa n i e ells en O 892 5 422 • www.san eys.co.
W&H_Iss4_Spring14_MeetTheSupplier.indd 2 17/01/2014 15:02
A s anyone from Tunbridge Wells will tell you, it’s a small world around here. Everyone seems to
know everyone and not a year goes by that you don t fi nd ourself bumping into a familiar face from ears past. uch was the case for atthew
anke owner of anke s ishmongers when our ecutive hef ames o le osser came calling
about the availabilit of some top ualit seafood for our menu.
I knew full well that the area s top chefs would sniff us out if we got the product right” sa s
atthew. oon enough ames was on the phone asking us about our crabs. ow ames had some insider knowledge – we both worked together in the pot wash for m father and he remembered the crabs. he ne t da m business partner
raeme and I were suppl ing he haser then he ark ross and the rest followed.”
nd sniff them out we did. fter all anke s is among the most renowned and reputable famil businesses in our part of the foodie world. aving been owned and run b the anke famil for
three generations their popular pub and seafood brasserie on t phraim in unbridge ells opened its doors in and has been a venue of choice for drinkers and diners ever since. ut the anke legac was alread in motion long before that.
anke s started in arch when m grandparents ick and eff anke bought the
eorge ragon in peldhurst” e plains atthew. father u anke then opened he ate in
ildenborough. It was m mother aggie who pushed him to specialise in seafood.”
We’re no doubt not alone when we offer a
ver belated thank ou to aggie who set the anke s on a highl successful and rewarding
culinar ourne . relationship was soon formed with arve s of ewl n who supplied the famil with top ualit crab meat and continue to do so to this da . ut it wasn t long before u wanted to spread his wings and branch out with his own establishment. hus anke s as we know it toda with its winning combination of a trend bar on street level and seafood restaurant downstairs, was an instant hit.
In 2OO7 Guy retired, selling the business to his son, who took the reins and has seen his
inheritance grow and fl ourish ever since. lwa s one to look at the bigger picture atthew soon ventured into the suppl end as well opening
anke s ishmongers at the bottom of the town in partnership with raeme nderson.
hen raeme and I set up the fi shmongers we were struggling to fi nd a ualit wholesaler so we did it ourselves with the e plicit agreement that we would onl source the best fi sh” sa s atthew.
raeme is one of the countr s fi nest fi shmongers and has built up relationships with people in the industr all over the countr . It s his dedication and passion that delivers the high ualit product that we have become known for.”
ow in its fourth ear of trading the fi shmongers has become an integral part of the
anke s d nast winning the aste of ent est ishmonger award three ears in a row
2O11 and 2O12). Offering the largest range of fresh fi sh in the outh ast raeme and his team of professional fi shmongers provide e pert advice with a strong emphasis on sustainabilit as the ensure their products are sourced as locall and responsibl as possible.
ur track record for sustainabilit is
second to none and this relies on us constantl communicating with the industr e perts” sa s
atthew. s a local compan it s vital. ur industr is being taken over by large multinationals. If we don t look after each other it will be the beginning of the end for the local trades.”
uch rall ing sentiments are few and far between nowadays, so it’s good to know that there are still people like atthew taking care of smaller independent businesses. his is where anke s has trul come into its own e panding its empire while retaining its roots as a small local and familrun compan . aving reopened he ld ishmarket as an e clusive hampagne and eafood bar at the heart of The Pantiles in Tunbridge Wells last year,
atthew remains confi dent and forward thinking about the future without compromising on his family’s values.
t anke s we are alwa s looking to improve our product be it service based or new lines and new produce. It s what gets us up in the morning.
e are keen to e pand but it s got to be natural without overstretching what we alread do.”
onsidering that anke s has been over ears in the making a natural progression shouldn t be too tall an order as atthew has ensured that his birthright continues to be a successful popular and reliable fi ture of his hometown.
Matt hew Sankey
SPRING 2014 - XX
Catch of theDay
MATTHEW SANKEY EXPLAINS HOW HIS PRODUCE GOES FROM THE SEA TO THE KITCHEN
It s a relativel simple process but re uires a lot of attention to detail. re planning is the ke which is ver hard with a fresh product like fi sh. It all starts with the chefs discussing the week s potential fi sh trends with our fi shmongers giving advice on what s available and in what kind of uantities. emember fi sh is a wild product so there is no guarantee that availabilit and pricing remains constant.
hefs will then develop their menus and start placing orders with us as the fi nish their shifts towards midnight. hat s when we kick into action. he orders are collated and the fi sh is purchased both direct and via the markets.
he fi sh is then processed and delivered to the specifi cation re uired for the chef s fridge all while the ma orit of the countr is fast asleep.”
FISHY BUSINESS
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TO MARKET, TO MARKETSHIPBOURNE FARMERS’ MARKET
St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PFOpening times: Every Thursday from 9am to 11am
www.kfma.org.uk/Shipbourne
MEOPHAM FARMERS’ MARKETMeopham Fitness and Tennis Centre, Wrotham Road, Meopham, Kent DA13 OAH
Opening times: First Sunday of every month from 9am to 12pmwww.kfma.org.uk/Meopham
EASTBOURNE FARMERS’ MARKETCommunity Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PYOpening times: Last Saturday of every month from 1Oam to 12:3Opm
www.communitywise.org.uk
EASTBOURNE STREET MARKET192 Terminus Road, Eastbourne, East Sussex BN21 3BBOpening times: Every Wednesday from 9:3Oam to 2pm
www.eastbournestreetmarket.co.uk
BRIGHTON FARM MARKETDiplocks Market, 73 North Road, Brighton, East Sussex BN1 1YD
Opening times: Every Tuesday to Friday from 11am to 5pm, every Saturday from 9am to 6pm and every second and fourth
Sunday from 11am to 5pmwww.brightonfarmmarket.co.uk
PENSHURST FARMERS’ MARKETPenshurst Place Car Park, Penshurst, Nr Tonbridge, Kent TN11 8DG
Opening times: First Saturday of every month from 9:3Oam to 12pmwww.kfma.org.uk/Penshurst
TUNBRIDGE WELLS FARMERS’ MARKETThe Pantiles, Tunbridge Wells, Kent TN2 5TD
Opening times: First and third Saturday of every month from 9am to 2pm
www.kfma.org.uk/Pantiles
TUNBRIDGE WELLS FARMERS’ MARKETCrescent Road, Tunbridge Wells, Kent TN1 1RS
Opening times: Second and fourth Saturday of every month from 9am to 2pm
www.kfma.org.uk/TunbridgeWells
TONBRIDGE FARMERS’ MARKETSovereign Way, Tonbridge, Kent TN9 1RG
Opening times: Second Sunday of every month from 9:3Oam to 1:3Opmwww.tonbridgefarmersmarket.co.uk
FARMERS’ MARKETS
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Helpful listings for the many farmers’ markets surrounding our venues
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FOOD LAID BAREFARMERS’ MARKETS
SPRING 2014 - 73
WHAT’S YOUR BACKGROUND? We are both ex chefs with over 2O years’ experience between us in the catering industry – I cheffed in pubs around Kent and Spencer was Catering Manager at Zeneca Pharmaceuticals for years, cooking for management, clients and the Government at the House of Commons. We have been together for 14 years and got married on Perranporth beach in Cornwall in 2O12. I launched Naked & Ready about three years ago as I wanted to start our own business bringing good food directly to the public. After a year of trading in the local farmers’ markets, Spencer left his job to come and help me as I was so busy. We now run a very successful food business doing over 2O markets a month, plus food festivals and supplying to local shops. Our main products are pâtés, including potted crab and wild boar with vintage port, as well as scotch eggs and award winning black pudding!
HOW DID YOU GET
INVOLVED WITH SHIPBOURNE
FARMERS’ MARKET? hipbourne was one of the first markets we did.
It’s such a lovely one to do as the people are so friendly and supportive. They are always trying to bring new custom in like getting ichel Rou there!
TELL US ABOUT YOUR PRODUCEWe source our ingredients locally as much as we can and like to use fellow market traders as our suppliers if possible to support the local economy and farmers’ markets. Gill Wing arm in Eridge is the source for our organic free range
meat, including Tamworth pork, which we use to make our famous scotch eggs! We also use Arcade
isheries in astings for our fresh and smoked fish, which we include in our pâtés. All our vegetables and eggs are bought direct from the farmers’ markets. We like the fact we know exactly where our ingredients have come from and that we’re supporting small local businesses.
WHAT DOES THE FUTURE HOLD
FOR NAKED & READY FOODS? This year the plan is more of the same, but expanding into the London markets, starting with Greenwich. Plus, more festivals and big events, which we love doing as they are good fun and we get to meet lots of nice people and be surrounded by great food! We love doing markets as we can have direct contact and feedback from our customers and would recommend it to anyone as a great low risk way to start a business.
We speak to Jo Jeffries who, along with husband and business partner Spencer Jeffries, set up aked Ready oods and continues to be an integral part of hipbourne armers’ arket
NAKED & READY FOODS
www.kfma.org.uk aked ndReady oods
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There’s nothing quite like indulging
in a sweet and sumptuous dessert to round off an evening meal. As our chief supplier of ice cream and sorbet, Salcombe
Dairy has been integral to the success of our pudding menu, providing us with the highest quality dairy products from the very beginning.
“One of our first customers in Kent was The Hare at Langton Green,” says Nick Boscawen, Director of Salcombe Dairy. “Soon Brian Whiting arrived, took the helm and it wasn’t long before he set up Whiting & Hammond. We started suppl ing their first pub he haser soon after they opened their doors and we are now honoured to be supplying them in all corners of Kent and Sussex.”
This was by no means Nick’s first foray into the food business, however. As something of an old hand at dairy production, he has been involved in the industry his entire life. Born in Mereworth, Kent, his early memories involved going to his father’s dairy farm at Plaxtol to collect milk from the cows, picking gooseberries, apples, pears and ‘getting in the way’ at hop picking time. He proceeded to manage land and farms in Kent for eight years before teaming up with wife Ginny to start a local frozen food business in 1988.
Together the couple started making their own ice cream to sell alongside their handmade frozen food, but soon realised that they couldn’t make enough to meet demand. Fortune struck when
Peter Howard, who founded Salcombe Dairy in Devon in 1981, decided to retire. Nick and Ginny didn’t waste any time in purchasing the business and opening new premises in East Peckham in 199O, complete with a large walk-in freezer.
alcombe air had officiall arrived in ent.he lush green fields of the est ountr
are the true home of the dairy industry, just as Kent is the Garden of England,” says Nick. “Salcombe produces probably the richest, creamiest ice cream in the world, but local people are emplo ed ent produce is sourced, the local economy benefits and, most importantly, you can eat it in W&H’s pubs and restaurants.”
Beyond our kitchens, Nick and Ginny have seen their products – from the famous honeycomb to the creamy vanilla – earn them 17 Great Taste Awards in four years, being sold on Singapore Airlines, in London’s Dorchester Hotel and in luxury department stores such as Harvey Nichols. And yet, despite their far-reaching success, Nick remains adamant that the key to Salcombe Dairy’s longevity remains with the ingredients.
“We have never cut corners and the recipe for the base mix is the same as it has always been,” he says. “We’ll be working on more delicious flavours for 2O14 and will try to ensure we keep Brian and all of the W&H team happy.”
With their wide range of ice creams becoming increasingly popular fixtures on our menus, that shouldn’t be too difficult.
SALCOMBE DAIRYPeckham Place, 202 Bells Farm Road, East
Peckham, Tonbridge, Kent TN12 5NA
01732 851 523 • www.salcombedairy.co.uk
Since buying out Salcombe Dairy in 1990, Directors
Nick and Ginny Boscawen have expanded their
business from Devon to East Peckham, providing us
with rich, delicious ice cream for over 10 years. We
catch up with Nick to hear how they have become
one of our coolest suppliers to date
THE PROOF IN THE
PUDDING
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RETURN OF THE ROUXSThe Chaser Inn played host to a once in a lifetime charity event. The neighbouring Shipbourne Farmers’ Market organised a fantastic evening alongside the team from The Chaser to commemorate the market’s 1Oth anniversary, celebrate the fabulous Roux Brothers and raise much needed funds for the
St Giles’ Church restoration project. Guests of honour for the evening were father and son – Albert Roux and Michel Roux Jr. The latter grew up within the Shipbourne area, so with this connection, the farmers’ market was lucky enough to bring the world-famous chefs to the small village for an evening of
mouth-watering food and charity fundraising for 165 other lucky guests. The team at The Chaser worked alongside the famous chefs’ team to prepare a delicious four-course meal, including the Shipbourne Farmers’ Market autumn salad, salmon and scallop ‘cervelas’ kale and brown shrimp butter sauce,
braised leg of Romney lamb with seasonal vegetables and vanilla roasted caramelised pear, plus Kentish cobnuts laced tuile and sea salt caramel ice cream. The local K College also provided some budding new chefs and waiting staff to help serve for the evening, which saw a total of £25,OOO raised
CHARITY DINNER
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BRIAN WHITING
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AWARDS
THE BEAUTIFUL SOUTH
SPRING 2014 - 79
ONCE AGAIN THE WHITING & HAMMOND TEAMS HAVE BEEN OUTDOING THEMSELVES, MAKING THIS ANOTHER WINNING YEAR FOR US WITH NOMINATIONS AND CELEBRATIONS AT A NUMBER OF INDUSTRY AWARDS. THE OLD DUNNINGS MILL AND THE FARM @ FRIDAY STREET WERE SHORTLISTED IN THE BEAUTIFUL SOUTH AWARDS FOR EXCELLENCE 2O13-2O14 FOR ‘FLAVOUR OF THE SOUTH EAST’ AND ‘TOURISM PUB OF
THE YEAR’ RESPECTIVELY. THE TEAMS FROM TWO OF OUR SUSSEX-BASED SITES WERE INVITED TO ATTEND A DAZZLING AWARDS EVENING AT THE FELBRIDGE HOTEL IN WEST SUSSEX. ALTHOUGH BEATEN TO THE WINNING POST, THEY RECEIVED HIGHLY COMMENDED AWARDS IN THEIR
CATEGORIES AND ENJOYED AN EVENING FILLED WITH FOOD, DRINK AND LAUGHS FOR ALL!
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Our vision at Punch Taverns is to become
the UK’s highest quality, most trusted
and best value leased Pub Company. We
are very keen to work in partnership with
Whiting & Hammond and felt strongly
that the Kings Head would create the ideal
opportunity as it would fi t their offer and
target market, and sit comfortably with the
geographical locations of their other pubs.
We have worked closely with Brian Whiting
on a collaborative design for the Kings Head
as a fl agship pub in the Sevenoaks area. This
site will become an exciting addition to both
Whiting & Hammond’s portfolio and the
Punch Taverns estate.
Punch Taverns’ business model is based
upon offering the enterprising individuals
who run our pubs, our Partners, a fl exible
opportunity which enables them to run
their own pub business with the support
from a large organisation and enter the
industry in a relatively low cost way.
This comprehensive business support
includes a dedicated Partner Development
Manager, plus access to marketing, training,
purchasing and bespoke business start-
up programmes. Our aim is to deliver the
best standards of service to our Partners,
working closely with them to build quality,
profi table and sustainable pub businesses.
We would like Punch Taverns to be the
fi rst choice for anyone considering running
their own leased pub business. This means
continuing to develop a market leading
range of fl exible partnership options across
a strong, nationwide portfolio of high
PUNCH TAVERNS IS ONE OF THE UK’S LARGEST LEASED PUB COMPANIES WITH A PORTFOLIO OF OVER 4,OOO SITES NATIONWIDE, INCLUDING THE KINGS HEAD IN SEVENOAKS, WHICH WE ARE RENOVATING TOGETHER
WITH WHITING AND HAMMOND TO MAKE IT THEIR EIGHTH VENUE
PACKING A PUNCH
W&H_Iss4_Spring14_PunchTaverns.indd 2 17/01/2014 15:26
SPRING 2014 - 81
quality premises. Our dedicated recruitment
website (www.punchtaverns.com) makes
it easy for potential Partners to fi nd out
more and choose the right type of place and
partnership agreement.
Our ability to invest in our pubs separates
us from our competitors – we recognise
that well invested pubs are always likely
to perform better in the market. With an
annual investment programme of over £40
million per year, any new ‘let’ will always
have an appropriate level of investment to
give it the best chance of success.
Flexibility and innovation are central
to our approach, which recognises that
every British pub is a uniquely individual
enterprise. Our Partners operate the pubs
as their own business, in their own way,
catering to their own local market. We
support them with best practice, advice and
services as well as supplying the best value
products that will appeal to their customers.
Over 3,400 Partners are also now regularly
ordering through the Punch Buying Club –
our innovative online ordering portal, which
aims to save them both time and money.
From our nationwide perspective, we are
able to identify trends and opportunities
in drinking, dining and entertainment.
We employ dedicated experts in leisure,
hospitality, food and catering, giving our
Partners access to the best advice and proven
offers to help them run successful businesses
with the potential to deliver a good,
sustainable return for them and for us.
We are delighted to be starting work on
the eighth Whiting & Hammond site in the
very near future and look forward to the pub
reopening with a brand new drinking and
dining experience for its customers.
ADVERTORIAL
For enquiries contact:
Amy Hogg - Partner Resourcing Consultant
Email: [email protected]
Direct Dial: 01283 501 888
Mobile: 07718 092 033
Recruitment Line: 01283 501 999
www.punchtaverns.com
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ADVERTORIAL
SPRING 2014 - 83
TELL US, FIRST OF ALL, WHAT YOU
MEAN WHEN YOU TALK ABOUT
“SUSTAINABLE MOBILITY”
BMW “sustainable mobility” are special
measures to constantly improve the
ecological impact of BMW Vehicles in the
automotive market. Back in 2000 the BMW
Group launched “Efficient Dynamics”
development strategies which were
innovative automotive technologies that
reduced the CO2, fuel consumption and
running costs for customers. BMW i is a
comprehensive and ground-breaking
concept for sustainable mobility. It
represents visionary electric vehicles and
mobility services, inspiring design and a
new understanding of quality that is
strongly defined by sustainability. The
materials used for the production of the car
include carbon fibre, aluminium, wool,
eucalyptus wood and even olive tree leaves!
ARE THERE DIFFERENT MODELS
OF THE ELECTRIC CAR?
The BMW i brand launched the i3 on the 16th
November 2013 and the BMW i8, the world’s
most progressive sports car, is available to
order now with launch in early part of 2014.
HOW MIGHT ONE OF THESE CARS FIT
INTO MY LIFE?
Everything about the BMW i3 with eDrive,
every detail and every feature, is designed
for life in the city. Driven by an emission
free electric motor, the BMW i3 guarantees
mobility wherever you need it. Currently
the BMW i3 qualifies for 100% discount in
the London Congestion Zone and boasts an
impressive “real-world” 80-100 miles
thanks to the high voltage lithium ion
battery. There is also a BMW i3 with Range
Extender for those customers that require
even more flexibility. So, for those
customers wanting to run a car for less
than 2p per mile while driving one of the
most ethically focused vehicles in the
world, the BMW i3 is the perfect
automotive solution.
IS KEEPING THEM CHARGED
RELATIVELY EASY?
Charging is simple. The i3 can be charged
at home with the standard plug into your
current wall socket at home and charge is
typically achieved in less than eight hours.
Alternatively the government currently
pay 75% towards the cost of a supplied and
professionally fitted BMW i Wallbox Pure,
which can charge your BMW i3 in around
3 hours using 32amp fast charge. The
current customer cost is only £315
including survey and standard
installation. This innovative solution is
controlled completely using the BMW i
smart phone app. You can of course use
public charging through ChargeNow
which is a unique service that gives
customers in the UK access to the largest
nationwide network of public charging
stations with a single card.
WHAT SORT OF MILEAGE
CAN THEY ACHIEVE?
Typically with a 100% battery charge the
BMW i3 can deliver between 80-100 miles.
The vehicle’s intelligent navigation system
will calculate the range to your destination
taking into account current traffic
information and the topography of your
journey; giving you a dynamic range on your
map and available charging stations to your
destination should you require charging.
CAN YOU PLAN A ROUTE
SPECIFICALLY FOR AN ELECTRIC CAR?
Absolutely, the vehicle’s navigation
system can give a “dynamic range” map
showing how far the car will travel before
a charge is required, allowing you to make
journey choices before you leave your
current position. BMW also have an
electric journeys website www.
becomeelectric.co.uk that allows you to
enter your postcode and view the range of
your BMW i3 on a map with places of
interest to visit and public charging
stations should you require them.
GIVE US FIVE DESCRIPTIONS
THAT BEST SUMMARISE THE
ELECTRIC CAR CONCEPT
Visionary Design, Sustainable Mobility,
Innovative Drivetrain, Driving Pleasure,
Technological Breakthrough.
www.coopertunbridgewellsbmw.co.uk
01892 628 128
NOVEMBER 2013 SAW THE LAUNCH OF THE NEW ELECTRIC BMW i3. TO FIND OUT WHAT IT’S ALL
ABOUT WE TALK TO AMIT VAJA – DEALER PRINCIPAL AT COOPER BMW TUNBRIDGE WELLS
LEADING THE
CHARGE
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Untitled-3 2 16/01/2014 14:24
FOOD & DRINK APPS
APPY EATER STILL BATTLING TO STAY IN SHAPE? THEN THE GOOD NEWS IS YOUR TRUSTY SMARTPHONE IS HERE TO HELP. READ ON FOR OUR SELECTION OF NUTRITIOUS APPS THAT WILL HELP YOU GET RE-ENERGISED, REFOCUSED AND REVITALISED OVER THE COMING MONTHS
SPRING 2014 - 85
Green Kitchen – healthy vegetarian recipesBy Amazing Applications AB
Here’s one for all you veggie smartphone users. An inspiring source
of organic and vegetarian food, this tantalising app combines creative
recipes with gorgeous photography. Some 90 handpicked dishes are on
offer and straight from nature’s larder, containing a bare minimum of
gluten, sugar or dairy products – a diverse selection of main courses,
snacks and healthy drinks for anyone with a love of all things green.
£2.99
Filibaba Smoothies: healthy & tasty drinks
By Filibaba
Discover a world of colour and fl avour with this
wonderful array of smoothies. Whether your
preference is sweet, sour or fruity, you can learn
about the vitamins, antioxidants and minerals
that go into these invigorating drinks, which are
enjoyable as a snack, an appetising dessert or
for breakfast. Browse an extensive database of
captivating photos and let your imagination run
wild with an assortment of recipes.
FREE
FREE
FREE
3 Day Detox
By Juice Master
Lose up to 5lbs
in just three
days with
bestselling
author and
lifestyle coach
Jason Vale’s
new juice
detox. Daily coaching videos
and recipes will help you get
in shape quickly, while an auto
generated shopping list gives
useful advice on the right
items to go for. Plus, detox
info provides information on
how each recipe supports your
body, so you can feel great and
know exactly why.
£2.99 Learn more about your food and diet with this fun,
insightful myth buster. Loaded with more than
600 different foodie facts and myths spread across
11 unique categories, you can test your nutrition
awareness with an
interactive quiz against the
clock. Share your progress
with friends, store your
favourite facts and receive
new updates and statistics
based on your current
knowledge.
Calorie Counter & Diet Tracker
By MyFitnessPal.com
Get fit and lose weight with the
fastest growing and easiest to use
calorie counter on the iPhone. Featuring the
largest food database available (over 3million
different foodstuffs), the app remembers your
favourites so that you can easily keep track of
what you regularly eat.
Work out the dietary
content of your meals
with a recipe calculator
and use a handy
barcode scanner to track
all major nutrients.
Nutrition Quiz: 600+ Facts, Myths & Diet Tips for Healthy Living By runtastic
W&H_Iss4_Spring14_Apps.indd 87 17/01/2014 15:15
GADGETS
KEEPING THE WEIGHT OFF IS A CONSTANT CHALLENGE FOR MOST OF US, IF NOT A FULL-TIME JOB. SO, WE BRING YOU SOME OF THE BEST HEALTHY EATING APPLIANCES THAT WILL HELP YOU TURN OVER A NEW LEAF
EAT YOURSELF HEALTHY
SAGE BY HESTON BLUMENTHAL
NUTRI JUICER PRO
One of the best ways to detox is with a revitalising smoothie. Get the most out of your fi e a day with the stylish design and user-friendly functionality of this juicy option. An extra large chute means you can juice larger fruits and vegetables in no time, while a patented feed tube and filter make continuous juicing a bree e.
, W motor means uick results and you can e en pur e softer ingredients like bananas and mangos to make dessert coulis with a uni ue soft fruit disc.
£299.95 from www.johnlewis.com
86 - SPRING 2014
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SPRING 2014 - 87
PREPARA DELUXE OIL MIST SPRAYER
£15.24 from www.amazon.co.uk
Whether you’re drizzling it over a freshly made salad or using it to prepare a more warming meal, olive oil is a godsend for foodies. Even the most health conscious cook can get a little overly zealous, however, which is
where this innovative tool comes in. Featuring an elegant glass reservoir and non aerosol sprayer, it will allow you to master greater control over
how much oil you use. Plus, by adding your own herbs, you can make your dishes just as tasty while keeping your weight down at the same time.
JOSEPH JOSEPH GREY SHELL DIGITAL SCALES
£45 from www.debenhams.com
Manage your portion control with this essential item from Joseph Joseph. Boasting a state-of-the-art mechanism, these sculptural, compact digital
scales will not only help to keep you in check with how much you’re eating, but will also make a trendy addition to your kitchen worktop.
The ‘add and weigh’ feature is a useful setting that can handle multiple ingredients at once during food preparation, and a large LCD display
indicates the weight of each item so that you can monitor exactly how much is on your plate at all times.
TEFAL ACTIFRY 2 IN 1£279.99 from
www.lakeland.co.ukEnjoy a batch of homemade chips guilt free with this nifty ‘frying’
device. Exclusive to Lakeland, the two-tier cooker circulates hot air for healthier cooking, resulting in scrumptious feasts that contain only 3% fat. In addition to those speciality frites, the two in one design also
accommodates your favourite meat and fish as well, so you can whip up a steak or some cod and chips with minimum fuss. To get you started, a recipe book is included with inspirational tips on how to savour the
flavour without compromising on your health.
CITRUS ZINGER WATER INFUSING BOTTLE
£14.99 from www.zing-anything.co.uk
If you like your water with a twist of lemon, then you’ll love this handheld juicer. Designed specifically for citrus fruits, the easy to use
de ice allows you to infuse your with a refreshing blast of fruity est, including limes, oranges and clementines. You can also add your choice
of ice or mix your favourite flavours up for an even more invigorating option. It’s easily transportable and ideal for busy, active lifestyles, so whether you’re at work, the gym or out and about, you can stay well
hydrated wherever you go.
W&H_Iss4_Spring14_Gadgets.indd 3 17/01/2014 15:19
WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS
CUSTOMER REVIEWS
YOUR
FEEDBACK
THE CHASER INN“@thechaserinn @Whiting_Hammond Well done Viv for arranging it [the charity dinner] – The Roux brothers never forget the magic of Shipbourne. #legends :-)”Martha Vipond @Damsongin, Twitter
“Ate there with family, loved the pub, the atmosphere, great for families, including dogs, would recommend to anyone, have eaten there before and never been disappointed.”buddys, Top Table
“We spent numerous evenings drinking and dining at The Chaser Inn, what a fantastic place to enjoy what a real English pub should be like. You guys really know what you are doing from decor to fi ne dining and everything in between.”ZimboJules, Trip Advisor
THE LITTLE BROWN JUGTHE LITTLE BROWN JUG“Another fantastic meal @LittleBrownJug1 just need to get a gym membership now as stuffed. Thanks guys amazeballs”Mark Davies @marksdavies1, Twitter
“This is one of my favourite places for a fantastic meal at reasonable prices. I brought a friend from out of town to show her a nice traditional country feel pub and she was blown away. Never had a bad meal here.”natateden, Top Table
“The staff were very helpful and the atmosphere and decor are instantly relaxing and comfortable. The food on offer is a breath of fresh air against the background of constantly churned out fare to be found in many chain pubs who have lost touch with the art of connecting with the customer.”ObjectiveView001, Trip Advisor
“@Whiting_Hammond Should I mention how much I love @farmfridayst? Keeping everything crossed in the hope you’ll make my lousy week better :)”Fiona Shoop @FiShoop, Twitter
“We had a great night at the farm, it was the first time most of our group had been here and it came highly recommended. We were not disappointed. The food was delicious and we all had fun, the service was outstanding.”amy123, Top Table
THE FARM @ FRIDAY STTHE FARM THE MARK CROSS INN THE MARK CROSS INN “Fantastic late lunch @themarkcross – excellent service (makes you realise how poor it is in other places) great food & stunning views.”David Westbrooke @DavidWestbrooke, Twitter
“Fabulous place for the whole family to enjoy a relaxed meal. The food is always excellent: high quality & plenty of it! The atmosphere is very relaxed and very good for children. Good outside area, too.”lizmm, Top Table
“Everything was beautifully cooked and served de-lightfully. Service was attentive but not intrusive. Yes, it is pricey, but one gets what one pays for, and this is a pub that actually serves restaurant quality food and it is served in a beautiful setting with friendly staff.”pollenca, Trip Advisor
THE LITTLE BROWN JUG
“This is a really lovely place to go with family or as a couple. The staff are friendly and helpful, the food is really excellent and the ambiance relaxed and comfortable. I enjoy myself every time I come here as do my family and friends. I would highly recommend it to anyone.”Amy T, Trip Advisor
88 - SPRING 2014
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THE CRICKETERS INNTHE CRICKETERS INN“@Cricketers_Inn me and the missus had a fantastic lunch yesterday. Great food #thebestyet”Paul.D @paulmdavey1990, Twitter
“From start to fi nish you are made welcome and nothing is too much trouble, the atmosphere is very calming, the food is amazing and presented to a very high standard, would recommend this pub to anyone. BOOK A TABLE NOW.”monkey, Top Table
“Thanks to all the staff at the Cricketers Inn for making our special day complete. We found the service to be very attentive and there was great choice of food which was delicious. We recommend the venue highly to anyone and will defi nitely come back again ourselves.”Imogian, Trip Advisor
THE OLD DUNNINGS MILLTHE OLD DUNNINGS MILL
“The Old Mill is undoubtedly THE best pub in the area for drinks, food, atmosphere and service. We live locally and eat here regularly. Very friendly staff, especially the Manager who always takes time to welcome us and talk to us. We love this place.”Helen D, Trip Advisor
“@dunningsmill just had the best roast dinner EVER!! Beef, lamb & pork all on one plate!! Wowzers!! (-:”Bonnie J Boon @WeddingmuaBon, Twitter
“Very pleasant dining experience for Sunday lunch. The food was very good, served on hot plates. A good vegetarian option also. Staff attentive, so no complaints whatsoever. Thank you, will visit again.”LUVPUBS, Top Table
FOOD FOR THOUGHTWe always love to hear the positive things our customers have to say, but are equally on the lookout for anything we can do to make your experience even more enjoyable next time. Here are a few examples of some of our diners’ constructive suggestions
The Mark Cross Inn “We have visited a few times as the venue is pleasant with lovely views in the summer and spacious and comfortable inside. The service varies, but on our last visit was really good. The choice of food is pleasing, but the quality no more than average to good and the food could certainly have done with being warmer and the vegetables slightly more cooked.”Meg M, Trip Advisor
STANMER HOUSE
“Just popped to @StanmerHouse for dinner with @miss_faith54, very nice too!”Dan Garner @dasgarner, Twitter
“I have been to Stanmer House for a friendly get together. We really enjoyed ourselves. The staff were friendly and effi cient, the venue is beautiful and tasteful, open fi re, comfy furniture what else could you want. Well worth a visit. Most enjoyable.”Pammie707, Trip Advisor
The Cricketers Inn“First time I have had reason to complain, but my friend’s sirloin steak was very tough and full of gristle. The staff made just a token reduction in the cost. The rest of our food was fi ne.”kentishman1, Top Table
BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH
CONSTRUCTIVE COMMENTS
SPRING 2014 - 89
The Chaser Inn “This would make a wonderful gastro pub. It has a beautiful countryside location and is attractive and traditional. Unfortunately the food for me doesn’t live up to the surroundings. There is a lot of traditional pub food on the menu, but I think that they could do a lot more interesting, seasonal and local dishes using produce from the farmers’ market.”LAW64, Trip Advisor
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SPRING 2014 - 91
YOUR CHANCE TO WIN A SUNDAY
LUNCH FOR FOUR
f you do not wish to be contacted in the future by Whiting ammond or any other affiliated brand, please send an email stating this to office whitingandhammond.co.uk with the subject line Gastro unday unch ompetition’. lternati ely, state this in written correspondence addressed to
Whiting ammond, The ittle rown ug, hiddingstone auseway, Tonbridge, ent T
The day of rest becomes the day of indulgence for this issue’s competition as we offer you the chance to win a three-course Sunday lunch for four (including two bottles of house wine) at a W&H venue of your choice!
To be in with a chance of winning this mouth watering prize, all you have to do is email your name, address and contact telephone n e o o ce w i in an a on .co. wi e s ec line as o n ay nc o pe i ion. l e na ively sen yo e ails o i in a on e i le own i in s one a seway on i e en 8 . losin a e o en ies is n ay p il 3 2O 4.
Good luck and we look forward to receiving your entries!
TERMS AND CONDITIONS
e winne will e selec e a an o an i in a on s ecision is nal. e p ize is as s a e a ove an canno e s s i e wi e e cep ion o so in al e na ives o alco ol. Only one en y pe
pe son will e accep e . Only one eal o o is availa le w ic s e a en on a n ay wi in ee on s o e winne ein no i e e cl in p lic oli ays. en e p e e ence s e s a e in yo
co espon ence. o cas p ize al e na ive will e o e e . inne s ay e as e o a e pa in p lici y p o os ela in o e co pe i ion. e s an con i ions apply. ll con ac e ails na e a ess an
elep one n e a e no s pplie yo en y will e invali . n e nli ely even a e p ize as s a e a ove is no availa le i in a on ese ves e i o o e a p ize o si ila val e.
W&H_Iss4_Spring14_CompetitionHome.indd 3 17/01/2014 15:23
92 - SPRING 2014
Page92.indd 2 16/01/2014 14:18
SUMMER / WINTER 2013 - XX
recruitment
We are always interested in talented people and whether you’re already at the top of your game or it’s your first step on
the ladder as an apprentice, we are on the lookout for the type of character who will fit in with our passion for great food,
great drink and great company. If you are in the hospitality business and looking for the next move on your career path, be it
working with guests Front of House or creating and delivering the very best food from our kitchens, we want to meet you.
We make a point of promoting talent within our business, so there is enormous potential for you to develop.
We are the multi-award winning Whiting & Hammond family pub and restaurant group located throughout Kent and Sussex.
EXCITED BY THE PROSPECT OF WORKING ALONGSIDE PASSIONATE PEOPLE? THEN SEND YOUR CV TO:
HR Department, Whiting & Hammond Head Office, The Little Brown Jug, Chiddingstone Causeway,
Tonbridge, Kent TN11 8JJ
Alternatively, you can give us a call on 01892 871 042 or email your CV to: [email protected]
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SPRING 2014 - 95
SUPPLIERS LISTING
WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS
ADRIAN MECKLENBURGHwww.mecklenburghdrinksolutions.co.uk | 01622 769 760
BG BENTON www.bgbenton.co.uk | 01892 767 276
BIBENDUMwww.bibendum-wine.co.uk | 020 7449 4100
CHASE [email protected] | 01892 870 882
COOPER BURNETT www.cooperburnett.com | 01892 515 022
CPL TRAININGwww.cpltraining.co.uk | 0845 833 1835
DORSET SNAILSwww.dorsetsnails.co.uk | 01202 632 492
EDIBLE OIL www.edibleoildirect.co.uk | 01797 364 100
ELLIS OF RICHMOND www.ellisofrichmond.co.uk | 0208 744 5550
FENTON CHANDLERwww.fentonchandler.co.uk | 01252 851 726
FROBISHERS www.frobishers.com
GARY A. SARGEANT FCA www.gary-sargeant.co.uk | 01322 614 681
GREENE KING www.greeneking.co.uk | 07974 132 519
HAYWARD BUTCHERS www.haywardsbutchers.co.uk | 01732 355 611
HR ADVISE MEwww.hradvise.me | 0844 225 4077
HT WHITE & CO. LTD.www.htwhite.com | 01323 720 161
I.A.HARRIS www.iaharris.co.uk | 020 7622 7176
JOSEPH ISAAC www.joseph-isaac-hairdesign.co.uk | 01892 529 977
KENT FARMERS MARKETS 01732 833 976 | 07768 643 614
LOCH ASSOCIATESwww.lochassociates.co.uk | 01892 773 970
LARKINS 01892 870 328
NATWESTwww.natwest.com | Sarah Hilliard 01892 790 635
PENSHURST FINE FOODS 01892 664 044
PUNCH TAVERNSwww.punchtaverns.com | 01283 501 600
SALCOMBE DAIRYwww.salcombedairy.co.uk | 01732 851 523
SANKEYS www.sankeys.co.uk | 01892 511 422
TAYLORS [email protected] | 01785 240 444
THE GYM www.the-gym.co | 01892 548 700
WW LANDSCAPES www.ww-landscapes.co.uk | 01892 890 080
ZONAL www.zonal.co.uk | 0800 131 3400
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LAST ORDERS
Before we look ahead to an exciting 2O14, I’d like to regale you with a story that, to me, sums up everything I love about
coming to work every day. There are three things that make Whiting & Hammond a success – our product, our staff and our customers. I can think of no better example of all three coming together than during Christmas when Paul Giles and the team at The Cricketers Inn overcame massive adversity after losing power on December 23 for four days, including Christmas Day, during the storms.
aul, along with his ead hef, aura arnell, rallied their team and invited booked customers, as well as other members of the public who had lost power, to a stunning complimentary feast at the local St Johns church hall in Meopham on Christmas Day. This was truly going above and beyond any expectations and embracing the Christmas spirit – I’m extremely proud of what they achieved.
o, what do we ha e to look forward to in Very soon we have Valentine’s Day celebrations at all our sites, so don’t forget to get in early for your table as these get snapped up quickly, and with it falling on a Friday this year, they will be even more in demand than normal. But of course, most importantly of all, make sure you have your table
reserved for the biggest day of the year – Mother’s Day on March 3O. You can’t say I haven’t warned you!
nd talking of mothers (and fathers), we also ha e aster (and more school holidays!) to look forward
to. But by then all the gardens will have had a good spruce up and be in full swing, ready for the sunshine.
’ e got my work cut out for the foreseeable future as we start reno ating the ings ead in essels Green – all going well, we should be open by the end of March. I’m really excited with the plans we’ve got for the site; I think it’s going to be a cracker, although I’ve got no doubt I will have a few more grey hairs before the next issue of Gastro is out!
f you want to keep up with the news, follow us on Twitter @Whiting_Hammond where I’ll be giving regular updates. nd you ne er know, as a follower
you could always win a meal at one of our sites as we periodically give them away.
We’ e been battening down the hatches hoping the bad weather will ease off and crossing everything that we’re now through the worst of it… looking forward to the brighter colours and weather that spring will bring, with our chefs already planning their seasonal dishes.
nyway, for now ’m off to the pub!
Cheers,
Brian Keeley Whiting MD
A WORD FROM
THE TOP
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SPRING 2014 - 97
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THE CHASER INNStumble Hill, Shipbourne,
Tonbridge, Kent TN11 9PE
Manager: Craig White
Head Chef: Daniel Curtis
Tel: 01732 810 360
Email: [email protected]
Website: www.thechaser.co.uk
THE OLD DUNNINGS MILL Dunnings Road, East Grinstead,
West Sussex RH19 4AT
Manager: Janet Webb
Head Chef: Steve Ednie
Tel: 01342 326 341
Email: [email protected]
Website: www.theolddunningsmill.co.uk
THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,
East Sussex TN6 3NP
Manager: Kiran Shukla
Head Chef: Dave Deane
Tel: 01892 852 423
Email: [email protected]
Website: www.themarkcross.co.uk
THE FARM @ FRIDAY STREET 15 Friday Street, Langney,
Eastbourne, East Sussex BN23 8AP
Manager: Paul Worman
Head Chef: Neil Parfi tt
Tel: 01323 766 049
Email: [email protected]
Website: www.farmfridaystreet.com
THE CRICKETERS INN Wrotham Road, Meopham,
Gravesend, Kent DA13 0QA
Manager: Paul Giles
Acting Head Chef: Laura Parnell
Tel: 01474 812 163
Email: [email protected]
Website: www.thecricketersinn.co.uk
STANMER HOUSE Stanmer Park, Brighton, East Sussex BN1 9QA
Manager/Acting Head Chef: Simon McLoughlin
Events Manager: Rebecca Weller
Tel: 01273 680 400
Email: [email protected]
Website: www.stanmerhouse.co.uk
MAKING THAT BOOKING
All the names and numbers you’ll need to get in touch
with Whiting & Hammond...
THE LITTLE BROWN JUG Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ
Manager: Tyson Marshall • Head Chef: Neil Haywood
Tel: 01892 870 318 • Email: [email protected] • Website: www.thelittlebrownjug.co.uk
98 - SPRING 2014
THE OLD DUNNINGS MILL
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ROSEMARY SHRAGER
“I try to make people laugh and take the fear out of cooking”
THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP
GASTROSPY VALLEY WINES
FIT FOR A KING
SPRING EATING
DISHES FROM AROUND THE WORLD
FOOD OF LOVE
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Treat that someone special to a W&H Valentine’s meal
The family dynasty that is Sankey’s
The Kiwi vineyard with an undercover connection
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Our guide to the best food, products
and experiences
HOUSE
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