Gastro Magazine Issue 10 Autumn 2015

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

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GASTROFREE

10 TH EDITION

The TV chef tells us how he embarked on a new gastronomic odyssey

RICK STEIN

WESTERHAM ON TAPHow the historic Kent town got its brewing groove back

DINING DOWN UNDERDiscover some top tucker in Western Australia’s outback

COOKING LEGENDSPast and present chefs from the gourmet hall of fame

LOVE BRITISH FOODYou won’t want to miss your chance to be a Harvest Hero

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Designers and makers of handmade kitchens

The difference is in the detail

Please call for a brochure or visit our showrooms

Unit 9, Chart Farm, Seal Chart Sevenoaks, Kent TN 15 OES Tel 01732 762682

81 Calverley Road Tunbridge Wells, KentTNl 2UY Tel: 01892 520730 www.rencraft.co.uk

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WELCOME

AUTUMN 2015 - 03

I am pleased and so proud to be opening the 1Oth edition of our Gastro magazine. This is such an exciting time, with the double fi gured issue

being launched alongside the announcement of another Whiting & Hammond site, The Blue Ball in Walton-on-the-Hill, Surrey – to fi nd out more, head to page 8.

I’ve been looking back and reminiscing over the last nine editions. We launched the magazine introducing our parade of eight pubs and some of the key players who have been instrumental to our success. Unfortunately, we have since lost The Old Dunnings Mill in East Grinstead, which we’re still very upset about; hence we no longer serve Harvey’s in our pubs! The opening of the new site will take us back up to eight where we started and get us back on track with more to come – watch this space for number nine…

We’ve featured some of the world’s fi nest chefs and seasonal recipes, covered our favourite dishes from our menus, hosted a dinner with the Roux brothers and launched our much-loved section on dishes from around the world.

Since the magazine’s inception, W&H has won numerous awards, including Best Family Pub, Kent Independent Traders, Best New Dish and Best New Pub. Other accolades have included the Top 5O Gastro Pubs 2O14, Tourism and Hospitality Business of the Year, Morning Advertiser Top 25O Independent Retailer and Publican Food and Drink Award, to name a few.

We also launched our loyalty card scheme, which has become very popular and feels like we’re giving something back to our customers as a thank you. If you don’t have one already, make sure you pick one up and start collecting your points.

There’s certainly a lot going on throughout the autumnal months, with our beer festivals running right the way through to Oktoberfest at The Little Brown Jug in Chiddingstone Causeway, which is well worth a visit – and a pint!

Fear not if it feels like the kids are going back to school and the shorter days are heading towards us – we still have the start of the Rugby World Cup to look forward to, which I managed to get a cup fi nal ticket for; come on England! To celebrate, don’t miss our roundup of dishes from the competing countries on page 57.

Finally, I really hope you enjoy our 1Oth edition of Gastro magazine. We think it’s the best yet and invite you to join us in raising a glass to many more… I’m off to the pub!Cheers,

What’ll it be, then?Brian Keeley Whiting MD

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Contents

08 FRONT OF HOUSE

Catch up on all the latest updates and news stories

10 DISCOVER W&H

Introducing our award-winning pub restaurants

14 FOOD FOR THOUGHT

The season’s best culinary products and experiences

16 W&H EVENTS

Key dates to remember over the coming months

20 RICK STEIN

Take a journey from Venice to Istanbul with the TV chef

27 MEET THE CHEFS

Say hello to the men behind the menus in our kitchens

31 TIME AT THE BAR

Tales, rumours and legends from Whiting & Hammond

32 MY FAVOURITE DISH

Try your hand at this top pick from the W&H menu

35 SPIRIT OF KENT

How the brewing tradition is returning to Westerham

39 FOODIE FACTSHEET

Tantalising trivia to see you through the game season

40 DINING DOWN UNDER

Join us on a gourmet trip to Western Australia’s outback

44 PIONEERING SPIRITS

Diageo shares our passion for drink brand innovation

47 CREAM OF THE CROP

Fresh tips and produce for you to savour this autumn

49 WINE PAIRINGS

Find out the best ways to create heavenly matches

54 SOUP OF THE BAY

Why not give this seafood recipe a go in your kitchen?

57 WORLD CUPDISHES{ }

40 DININGDOWN UNDER{ }

77 KINGS OFCHEFS{ }

20{ }}A JOURNEY IS A GOOD IDEA ON TV BECAUSE YOU’VE GOT A START AND YOU’VE GOT AN END

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GASTRO

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GASTRO

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Editor - Frederick Lattyfl [email protected]

Senior Designer - Dom Prevostdom@fi vedesign.do

Publishing Design ManagerXela Ruy - [email protected]

Production Co-ordinator Lauren Chalmers-Stevens

[email protected]

Account Manager - Anna [email protected]

Commercial Director - Nick [email protected]

Editorial Director - Richard [email protected]

ContributorsSam Yardley - Rebecca Bernstein

Peter Brinch - Express & StarJacques Gavard - Jonny Gibson

Aurélien Godet / Gourmet TV ProductionsSimon Greenhalgh - David Griffen

Ditte Isager - Anna McCarthyThe Melton Times - Pierre Monetta

James Murphy - Anna PumerDavid Ruano - Peter Thompson

Allan Williamson / Lichfi eld Mercury

ONE MEDIA AND CREATIVE UK LTD16 Lonsdale Gardens,

Tunbridge Wells, Kent TN1 1NU01892 779 650 • www.one-media.co

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

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

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

Cover Image: Anna McCarthy

57 WORLD CUP DISHES

Rugby grub favourites from the 2O competing countries

62 FISHY BUSINESS

Our pick of 1O of the best mongers in Kent and Sussex

66 W&H GUIDE TO COFFEE

Fun facts and fi gures about the world’s favourite drink

69 LOVE BRITISH FOOD

Celebrate harvest time with a truly appetising fortnight

73 FARMERS’ MARKETS

We explore the delights of Tunbridge Wells’ top stalls

77 KINGS OF CHEFS

Take a tour of the past and present foodie hall of fame

86 BEST DAY OF OUR LIVES

Brighton couple ties knot in classic Stanmer House style

89 COOKING THE BOOKS

Essential gastronomic apps to help you live well at uni

92 GOURMET GADGETS

Channel your inner Mary Berry with this baking tech

98 CONTACT DETAILS

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

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www.roundwood.com

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NEWS

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

08 - AUTUMN 2015

We are proud to announce that we have officially secured our eighth pub site! The Blue Ball is in Walton-on-the Hill in Surrey, an area a little out of W&H’s heartland, but we have been very keen to move into the county and are confident that we have found the right spot.

The Blue Ball has been closed for over two years and is in a sad old way. The plan is to rejuvenate this once famous pub and bring it back to life, making it a place where people can meet, eat and drink in a relaxed but well-run establishment.

W&H is working closely with Star Pubs to bring the site back to life. New developments include an extension, along with a wonderful top of the range kitchen on the fi rst fl oor and three magnifi cent huts in the garden, which are also available at The Little Brown Jug in Chiddingstone Causeway and The Kings Head in Bessels Green, for that alfresco dining all year around.

With a combined budget of £75O,OOO being spent, the new site is due to open by mid-August. The true Whiting & Hammond style will be carried forward with this venue and the food and drink offerings will reflect the company ethos of providing fresh, locally sourced produce and a great selection of ales.

We are looking to put together a cracking team of over 35 to run and manage the site, so feel free to get in touch with us if you would like to join!

Managing Director Brian Whiting says: “This is an exciting time and we look forward to getting the pub open and trading once more. I have no doubt that the residents of Walton-on-the-Hill will be proud to have this great pub as their local once more.”www.theblueball.co.uk

ACQUISITION TRAIL

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NEWS

AUTUMN 2015 - 09

TO KEEP UP TO DATE WITH THE LATEST W&H NEWS, VISIT WWW.WHITINGANDHAMMOND.CO.UK, LIKE US ONFACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND

AND THE WINNER IS...Congratulations to Alison Hill from Sevenoaks, who has been named the winner of Gastro’s most recent competition! Last issue, we asked readers to tell us what they liked about the magazine and which features they would like to see in future editionsAlison particularly enjoyed the magazine’s travel articles, as well as the inclusion of recipes to try at home. She and seven friends will have an evening of learning how to make a selection of cocktails at a W&H pub of their choice! To find out about our latest competition, head to page 95.www.whitingandhammond.co.uk/gastro-magazine

FACEBOOK AT WWW.FACEBOOK.COM/WHITINGANDHAMMOND OR FOLLOW US ON TWITTER @WHITING_HAMMOND

The temporary marquee that has previously covered The Chaser Inn’s courtyard in Shipbourne has finally been replaced by a permanent structure with a fantastic opening roof. It took two months to build, but now boasts living walls of plants to bring the outside in and provides a beautiful space that can be used all year round, making it a great addition to an already great pub. Brian Whiting says: “This is my favourite place to sit and eat at The Chaser. It feels like being abroad, which is the closest I’ll get to a holiday these days!”www.thechaser.co.uk

HOLDING COURT

BLOWING SMOKEW&H has recently acquired a piece of top-notch equipment in the form of a new smoker. Weighing a metric tonne, the American import can hold up to 1OO chickens at time, hot smoking them with hickory chips to give that authentic barbecue smoked flavour. The smoker has already been in action, providing delicacies for this season’s beer festivals, and will soon be permanently located at The Little Brown Jug in Chiddingstone Causeway in the outside barbecue area. Brian Whiting says: “This was a big investment, costing £14,OOO, but we think it will pay dividends in the end.”www.thelittlebrownjug.co.uk

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10 - AUTUMN 2015

DISCOVER

INTRODUCING OUR AWARD-WINNING PUBS AND RESTAURANTS

OUR PUBS

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THE CHASER INNShipbourne, Kent

With the addition of a brand new outside

courtyard at our fl agship pub, there’s even

more reason for customers to come and

visit. It has quickly become a unique space

for drinkers and diners to indulge in a

delicious spot of lunch.

www.thechaser.co.uk

www.facebook.com/TheChaserInn

@thechaserinn

THE LITTLE BROWN JUGChiddingstone Causeway, Kent

Relish some outdoor hospitality in the

Garden of England when you pull up a

chair in one of The Little Brown Jug’s

popular and distinctive huts. Great for

alfresco dining, they can also be heated

during the colder months too.

www.thelittlebrownjug.co.uk

www.facebook.com/littlebrown.jug.52

@LittleBrownJug1

THE MARK CROSS INNMark Cross, East Sussex

At The Mark Cross Inn, panoramic views

of the Sussex countryside provide an

ideal way to make the most of the pub’s

fantastic menu, boasting rolling hills and

stunning scenery that will well and truly

take your breath away.

www.themarkcross.co.uk

www.facebook.com/TheMarkCross

@TheMarkCross

THE FARM @ FRIDAY STREETEastbourne, East Sussex

Great food, great beer and great service

await at The Farm. Whether you’re

appreciating some live music on Sundays

or unwinding in the beer garden, there

will be something to make your visit to

our Eastbourne venue really memorable.

www.farmfridaystreet.com

www.facebook.com/farm.fridaystreet

@farmfridayst

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AUTUMN 2015 - 11

Don’t forget to like us at www.facebook.com/whitingandhammond or follow us on Twitter @Whiting_Hammond

Don’t miss the grand opening of our eighth site, The Blue Ball in Walton-on-the-Hill, Surrey, in August! For the latest news and updates, like us on Facebook at www.facebook.com/TheBlueBallTadworth or follow us on Twitter @TheBlueBall_

us on Facebook at www.facebook.

COMING SOON...

THE CRICKETERS INNMeopham, Kent

The Cricketers Inn is situated in the

picture-postcard village of Meopham.

Here, you can pull up a chair directly

opposite the nearby cricket green,

which is perfect for a bit of relaxing

Sunday afternoon entertainment

while you enjoy your drink or meal.

www.thecricketersinn.co.uk

www.facebook.com/cricketers.inn

@Cricketers_Inn

STANMER HOUSEBrighton, East Sussex

There are few venues in Brighton that

can match the grandeur of Stanmer

House. Tuck into a traditional afternoon

tea during your stay, surrounded by

5,000 acres of stunning woodland and

parkland, all set against the backdrop of

a Grade I-listed mansion.

www.stanmerhouse.co.uk

www.facebook.com/StanmerHouse

@StanmerHouse

THE KINGS HEADBessels Green, Kent

Like The Little Brown Jug, exterior

dining huts are now a prominent

feature at our seventh pub, The Kings

Head in Bessels Green. The picturesque

Sevenoaks village is a wonderful setting

to treat yourself to an eclectic range of

sumptuous dishes.

www.kingsheadbesselsgreen.co.uk

www.facebook.com/kingsheadbg

@Kings_Head_BG

Full contact details for each of our sites

are available on page 98, while our beer

festival dates can be found on page 16.

For more information on all of our pubs,

visit www.whitingandhammond.co.uk

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63 High Street, Royal Tunbridge Wells, Kent TNI !XU Tel. 01892 534018 I Fax. 01892 510536

Email. [email protected] I www.gcollinsandsons.com

14 - AUTUMN 2015

The best culinary products and experiences to look forward to over the coming months

FOOD FOR THOUGHT

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The FilmOscar nominee Bradley Cooper dons his chef

whites for Adam Jones. This touching new

comedy tells the story of the eponymous cook,

who, in the wake of destroying his celebrated

career through outlandish behaviour and bad

decisions, must assemble a top kitchen team

and spearhead a restaurant that could earn him

three Michelin stars. Also starring Sienna Miller,

Uma Thurman and Emma Thompson, the

heartfelt foodie fi lm hits cinemas on October 2.

www.weinsteinco.com/fi lms/adam-jones

The GearThis fridge is a total eye

catcher. From the outside

it looks like one of the

legendary Marshall

amplifi ers, but on the inside

it’s a fully functional cooler,

meaning music fans and

musicians can now add even

more classic rock style to

their home, rehearsal space

or hobby room. Priced at

£321.93, the fridge comes

with energy effi ciency class

A, while the shelves can be

displaced and even the front

foot is adjustable.

www.musikhaus-korn.de

The TripGourmet tours to the world’s tastiest

destinations are on offer at Trip Feast.

Whether you’re embarking on a

cooking excursion, food expedition or

wine journey, you’ll be able to explore

countries with a rich culinary heritage,

cook in stunning locations and acquire

authentic recipes from local chefs.

Keep an eye out for adventures in

places such as Spain in August, China

in September and Portugal in October,

with prices starting at £995.

www.tripfeast.com

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AUTUMN 2015 - 15

▼The FestivalHead to Hove Lawns from August 29 to 31 for the Sussex

and the World Weekend. Highlights of this delectable

event include an abundance of food market stalls,

alongside a live food show, children’s food festival and

Sussex drinks marquee. Entry is free for foodies of all

ages, who will be able to experience some of the very

best food, drink and hospitality available in Brighton and

Hove and the surrounding areas.

www.brightonfoodfestival.com

The BookIn Jamie Oliver’s new cookbook, Everyday

Super Food, you’ll fi nd out how to make

healthy eating easy, exciting, delicious and fun.

Breakfasts, lunches and dinners are included in

this latest collection of recipes, which features

dishes like smoothie pancakes, fi sh tacos and

griddled steak and peppers, all of which are

nutritionally balanced to ensure you stay under

your recommended daily allowance of calories.

Pick up your copy from August 27 for £26.

www.waterstones.com

The CourseIf you enjoy wine but want to brush up on your knowledge, Sussex Wine

School is the place to be. Tastings and courses are run in Tunbridge Wells

and Brighton, where you’ll learn to improve your confi dence when selecting

wines and how to pair some of your favourites with food. Prices start at

£22.50, with upcoming events focusing on wines from Australia and New

Zealand, Spain and Portugal and Chile and Argentina.

www.sussexwineschool.com

The Book

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16 - AUTUMN 2015

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

EVENTSTHE CHASER INNShipbourne, Kent

August 14 to 16 – The Chaser Inn Beer FestivalSeptember 19 to October 4 – British Food FortnightOctober 31 – Rugby World Cup Final Party

THE LITTLE BROWN JUGChiddingstone Causeway, Kent

September 4 to 6 – The Pantiles Food Festival, Tunbridge WellsSeptember 19 to October 4 – British Food FortnightSeptember 25 to 27 – The Little Brown Jug OktoberfestOctober 31 – Halloween

THE MARK CROSS INNMark Cross, East Sussex

September 19 to October 4 – British Food FortnightOctober 31 – Halloween

THE FARM @ FRIDAY STREETEastbourne, East Sussex

July 31 to August 2 – The Farm @ Friday Street Beer FestivalSeptember 19 to October 4 – British Food FortnightOctober 31 – Halloween

THE CRICKETERS INNMeopham, Kent

August 21 to 23 – The Cricketers Inn Beer FestivalSeptember 19 to October 4 – British Food FortnightOctober 31 – Halloween

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

EVENTSEVENTSAugust 14 to 16 – The Chaser Inn Beer FestivalAugust 14 to 16 – The Chaser Inn Beer Festival

– British Food Fortnight

– The Pantiles Food Festival, Tunbridge Wells – British Food Fortnight – British Food Fortnight

September 25 to 27 – The Little Brown Jug OktoberfestSeptember 25 to 27 – The Little Brown Jug Oktoberfest

– British Food Fortnight

July 31 to August 2 – The Farm @ Friday Street Beer FestivalJuly 31 to August 2 – The Farm @ Friday Street Beer Festival – British Food Fortnight

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AUTUMN 2015 - 17

STANMER HOUSEBrighton, East Sussex

August 18 – Wedding Open EveningAugust 29 – Doggy Brunch SaturdayAugust 29 to 31 – Brighton and Hove Food Festival

SEPTEMBER 19 AND 20 – RUGBY WORLD CUP EVENTSStanmer House will be screening all of the England games: Friday September 18, Saturday September 26, Saturday October 3 and Saturday October 10, all at 8pm. We will also be hosting pre and post-match hospitality for the rugby games playing over the road at the Amex Stadium, such as the ‘Champions’ Breakfast’ or a thoroughly delicious ‘Gentleman’s Afternoon Tea’, as well as screening all of the World Cup games on both Saturday 19 and Sunday 20, with barbecues, real ales and live entertainment in the evening. Plus, don’t forget that you can watch the Rugby World Cup Final on October 31 at The Chaser in Shipbourne!

September 19 to October 4 – British Food FortnightSeptember 26 – Doggy Brunch SaturdayOctober 20 – Wedding Open Evening

OCTOBER 31 – ‘GHOULISH’ DOGGY BRUNCH SATURDAY AND HALLOWEEN MURDER MYSTERY NIGHTAn evening of thrills that will include a gourmet three-course menu and entertainment to rattle your bones on Halloween! Email [email protected] or call 01273 680 400 for further details.

THE KINGS HEADBessels Green, Kent

September 19 to October 4 – British Food FortnightOctober 31 – Halloween

For more information on how to book any of our events, check with your local venue or visit www.whitingandhammond.co.uk

You can also keep up to date with what’s happening by liking us on Facebook at www.facebook.com/whitingandhammond or by following us on Twitter

@Whiting_Hammond

September 19 to October 4September 26October 20

September 19 to October 4October 31

For more information on how to book any of our events, check with your local venue or visit

EVENTS LISTINGS

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18 - AUTUMN 2015

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PENS HURST FINE FOODS LTD

From dairy products, to dry

stores and fresh bread, to the weird

and wonderful, we've been supplying

Whiting & Hammond and many other

great venues for over 20 years

by sourcing only the best produce

and specialist ingredients from

local farms and producers

For a full product list

please call 01892 664044

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Makingyour dreams a reali-ty HAND MADE FOR OVER 60 YEARS IN KENT. OUR BESPOKE SERVICE

HELPS YOU TO CREATE YOUR DESIGNS ON PLAN WITHIN BUDGET.

We welcome our clients to visit our facility and inspect their stone being made. We also make a huge range of garden ornaments to compliment any garden design.

Chilstone's experienced staff are part of your team working closely with your builder and architect using our vast collection of moulds.

SUMMER 2014 - 23

Somewhere Beyond the Sea

HE’S BEEN AROUND THE WORLD DISCOVERING A FRESH RANGE OF DISHES FOR READERS AND VIEWERS TO ENJOY. NOW, AS HE RETURNS FROM ANOTHER DELECTABLE OUTING, RICK STEIN CHATS EXCLUSIVELY TO GASTRO ABOUT HIS

NEW PROJECT, THE IMPORTANCE OF SUSTAINABLE FISHING AND WHY CORNWALL STILL CAPTURES OUR IMAGINATIONS

Photography by David Griffen

W&H_Iss10_Autumn15_Cover_Feature.indd 4 24/07/2015 11:06

F rom Venice to Istanbul sees Rick Stein once again bringing the colours and flavours of exotic lands to our bookshelves and small screens.

Like his previous TV travels, the 68-year-old chef’s latest food odyssey is no exception to the sprawling voyages that fans have come to expect. From the heart of Greece to the soul of Turkey and beyond, this most recent expedition captures the magic of one of the world’s most exciting culinary corners.

“Both the book and the TV programme share the idea of linking the whole of the Eastern Mediterranean together gastronomically. It’s a very simple thing, but a journey is a good idea on TV because you’ve got a start and you’ve got an end.”

For Stein, whose own journey began on a farm just outside Chipping Norton, Oxfordshire in 1947, a love of great food and where it comes from was instilled from an early age. Moreover, it has remained a cornerstone of his illustrious career, both as a seasoned traveller and as a champion of home-grown produce.

“I’m 68 now, so can remember the 195Os, and in those days the food we produced on that farm was as organic as you could possibly get. There were no supermarkets then, so we tended to live off the land. I was very fortunate in having an upbringing where everything was local and superb quality because we grew or reared it all ourselves.”

Today, the TV star and accomplished author is synonymous with a more southern region of the UK.

Cornwall – or, more specifically, Padstow – is now home to four of Stein’s fishy eateries, namely his flagship Seafood Restaurant, St Petroc’s Bistro, Rick Stein’s Café and Stein’s Fish & Chips. Rather fittingly, his impact on the Padstonian economy has earned the local terrain the moniker of ‘Padstein’ – not that he necessarily agrees with the nickname, of course…

“In a way it’s flattering, but I think it slightly irritates the locals – it’s not self-styled! On the whole, I have very good relations with local Padstonians and I switch off when I’m there. I’m just another person who lives in Padstow and that’s the way I really want it to be. Obviously we’ve got a bit of a high profile and it does mean that a lot of people come to Padstow, but most Padstonians don’t mind.”

With another four restaurants situated in Falmouth, St Merryn, Porthleven and Newquay, Cornwall really has become the bread and butter of Stein’s ever-expanding empire, playing a vital role in several of his books and TV projects. Far from seeing the resort as his own personal stomping ground, however, he insists that it’s a nationwide sense of nostalgia that makes the county so special.

“Cornwall is in people’s affection because so many of us had childhood holidays there. It juts out into the Atlantic and is seen as being somehow cleaner and more innocent than the rest of the country. It’s very beautiful and does happen to have fantastic seafood, which is a bit of a plus.”

But fantastic seafood is only half the story; as a supporter of numerous fishing charities, Stein has

made it his mission to bring marine conservation, research and education to the fore. And while he’s realistic about the challenges involved, he has stayed resolute in his optimism for what can and needs to be done.

“Sustainably produced food and sustainable fishing is morally what we should be doing. Sometimes I realise it’s not possible because there are so many vast populations in the world that you have to mass produce food, and it is a bit elitist to start saying that we all ought to be sustainable, but I’m very lucky to come from a background that can afford to practise sustainable farming and fishing, so I feel I’m under an obligation to point this out to people.”

And point it out he did, being appointed an OBE in 2OO3 for services to West Country tourism.

For all his philanthropic activities, however, Stein takes a refreshingly pragmatic approach towards his efforts.

“I’ve always been quick to point out to people that I was only looking out for myself and my family, but if what you do has a resonance with other people then it does generally help the community. I actually believe there’s no such thing as altruism; you’ve got to look out for yourself first and then you can look after other people, which is how most charity works.”

Speaking of family, the Stein dynasty is still very much hands-on in the day-to-day running of the business, as Stein’s three sons, Edward, Jack and Charlie, continue to drive their parents’ vision forward through cooking, interior design and wine selection. Company founder and co-owner Jill

AUTUMN 2015 - 21


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A truly unique experience Our hotel barge cruises gently introduce you to some of Europe's finest scenery, fascinating history and local culture.

From the picturesque vineyards of Burgundy to the spectacular Scottish Highlands; from the sun-drenched South of France to the storybook Alsace region - along canals like the Nivernais, Burgundy and Canal du Midi in France and majestic rivers such as the Thames, Shannon and Po.

Each 6-night cruise is a slow-paced, immersive experience as you enjoy a balanced blend of daily excursions and fascinating cruising, gourmet cuisine, fine wines - all whilst being pampered by an attentive crew.

• All-inclusive of gourmet meals, fine wines, open bar, transfers and daily escorted excursions

• Intimate atmosphere with small passenger numbers and a very high level of personal service

• Cruises on many small waterways inaccessible to larger vessels, with excursions to 'off the beaten track' places

• A gentle pace, cruising generally less than 70 miles in a week and immersion in the local culture and history

• Cruising only a few feet from the towpath, it's easy to explore on foot or bicycle

• Ideal for like-minded travellers on an individual cabin basis, or whole barge charters for families, friends and special interest groups

For more information, or to order a brochure, please contact Baldwins Travel Group. www.baldwinstravel.co.uk

Baldwins Travel Tunbridge Wells Baldwins Travel Tonbridge

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AUTUMN 2015 - 23

Stein, meanwhile, acts as a partner and interior designer, despite her divorce from Stein in 2OO7.

“I’m divorced from her now, but Jill is just as important in the growth of the restaurants as I am. We still work together, which can be a little bit tricky from time to time, but we agree on the big issues. She’s a great inspiration to my sons and they like working with her, so it’s a slightly fractured family business, but a family business nonetheless!”

Naturally, there would be no family business at all to speak of without the pair’s fi rst venture together. The Seafood Restaurant, which opened its doors in 1975 in Padstow, celebrates its 4O-year anniversary in 2O15, upholding a reputation for using the very freshest fi sh and shellfi sh, not to mention an enduring philosophy of simplicity.

“It has grown, so we’ve had to make things a bit smarter and the service a bit better, but the basic principle of it remains the same, which is just simply cooked seafood. We’re not really Michelin-starred cooking; it’s just about having things as simple and as enjoyable as possible, and that’s what we still do.”

Michelin stars might be of little consequence to this particular foodie family, but there’s another famous house that may be inclined to disagree. In 2O13, Stein joined the likes of Raymond Blanc, James Martin and Angela Hartnett to judge The Roux Scholarship, Britain’s premier competition for aspiring chefs. Needless to say, it was a considerable honour and an opportunity to work alongside two of his cooking heroes, Albert Roux and Michel Roux Sr.

“It was an absolutely fascinating chance to get a feel for the standard of high-end cooking in the UK. It’s nice working with the Roux brothers because, for me, they’re so important in the development of restaurants in this country. In the 197Os and 198Os they were the gods of restaurants and we all learned from them – they’ve been incredibly important to us all.”

Like his cheffi ng peers, Stein shares a passion for great food and cooking, but also for creating a lasting legacy of restaurants that will live on long after he hangs up his apron. Accordingly, last year marked the fi rst time his business expanded outside Cornwall in the UK with the launch of Rick Stein, Winchester, while 2OO9 saw him go even further afi eld, opening Rick Stein at Bannisters in New South Wales, Australia with his second wife, Sarah.

“It’s just the way I am; I’m a bit entrepreneurial and I wanted to get on and expand. It’s just a question of how big it gets, because I don’t want it to get so big that I’m not personally interested in whatever we’re doing.”

Sustainably produced food and sustainable

fishing is morally what we should be doing

Fishy dynasty: Jack, Jill, Charlie, Rick and Ed Stein

Rick Stein, Porthleven


Sound advice, to be sure, and quite an accomplishment for a man who started out as an aspiring DJ, only to realise that “spinning the records or cooking the fi sh is the same sort of thing – what you’re really doing is taking pleasure in other people’s enjoyment.”

He may have lost his beloved canine sidekick, Chalky – a rough-haired Jack Russell who became a popular fi xture on his programmes before sadly passing away in 2OO7 – but the world is still most defi nitely Stein’s oyster for what promises to be a rich and rewarding next chapter of his career, including the unveiling of a new restaurant, Rick Stein, Sandbanks, in Dorset this autumn.

“There’s not much that I want to do other than carry on with what I’m doing – I’m 68, so I’m not going to be having a career change! I can do as much or as little in the restaurant business as I like, which I still love being a part of. I’ll keep fi lming as long as they’ll take me because it’s something I really enjoy doing; as long as people like it, I’ll go on doing it.”

It’s settled, then; the sun might rise in Venice and set in Istanbul for his current adventure, but it won’t be the last gastronomic getaway we’ll embark on with our favourite seafood connoisseur. Indeed, we’re bound to meet again, somewhere beyond the sea.

Rick Stein’s From Venice to Istanbul: Discovering the fl avours of the Eastern Mediterranean is out now, priced £25, published by BBC Books

R i c k S t e i n a t a G l a n c eB o r n : Ja n u a r y 4 1 9 4 7 ,

C h i pp i n g N o r t o n , O x fo r d s h i r eA g e : 6 8

R e s t a u r a n t s : 1 1B o o k s : 2 5

O B E s : 1M a r r i a g e s : 2C h i l d r e n : 3


SUMMER 2015 - 25

READ ON TO FIND OUT HOW TO MAKE ONE OF RICK’S DELICIOUS RECIPES AT HOME…

“This is exactly my kind of pudding – so easy to knock up when the fig season comes around. One of the pleasures for me of living on both sides

of the world is that I get two fig seasons”

Photography by James Murphy

Dalm

atian f

resh fi

g tar

t

FOR THE PASTRY17Og plain fl our, sifted, plus extra for dustingPinch salt1OOg unsalted butter, cubed5Og caster sugar1 egg yolk5Oml double cream

FOR THE FILLING5OOg mascarpone cheese6tbsp clear honey6 large, 7 medium or 8 small fresh fi gs, stems trimmed, halved

For the pastry, mix the fl our, salt and butter until it resembles breadcrumbs, then stir in the sugar. Mix the egg yolk and cream, and add to the fl our mixture so that it comes together to form a dough. On a fl oured

surface, roll out the pastry and use it to line a 26cm, loose bottomed fl an tin. (If too diffi cult to handle, wrap and chill for 3O minutes in the fridge.)

Trim the edges of the pastry, cover with cling fi lm and rest it in the freezer for 3O minutes. Heat the oven to 18O°C/gas 4. Line the pastry with baking parchment, fi ll with baking beans or rice and bake blind for 1O minutes. Remove the paper and beans and cook for a further three minutes. Take out of the oven and lower the temperature to 16O°C/gas 3.

Soften the mascarpone with the honey in a small saucepan over a low heat. Pour into the pastry case, then lay the fi gs on top, cut-side up. Bake for 3O minutes until just starting to turn golden around the edges. To serve, allow to cool to room temperature before removing from the tin and cutting.

Extracted from Rick Stein: From Venice to Istanbul by Rick Stein (BBC Books, hardback £25)


Untitled-3 2 22/07/2015 16:55

MEET THE CHEFSMEET THE CHEFS

W&H_Iss10_Autumn15_Meet_the_Chefs.indd 3 24/07/2015 11:12

28 - AUTUMN 2015

JAMES PALMER ROSSERExecutive ChefWhiting & Hammond GroupI started cooking because of my parents – my father was once a chef and became general manager at The Hilton on London’s Park Lane. I didn’t come from a wealthy family and decided to start working for my own money so that they weren’t so stretched. I went to a kitchen close to my home and they offered me a job washing up after school and on weekends, which is when I fell in love with kitchens – the food, brotherhood, atmosphere and general chaos you get working in a busy restaurant.

One day a chef called in sick and, with a full restaurant, the chefs needed a hand plating the desserts, making salads and opening the oysters. Needless to say, I loved it, and they promoted me to a commis chef. After moving in and out of lots of restaurants and pubs and working alongside some of the greatest, I came to W&H to take over the head chef roll at The Little Brown Jug. I was there for a couple of years when they asked me to take on their fl agship site, The Chaser in Shipbourne.

With the company growing, they needed to appoint an executive chef to oversee the pubs. Along with some of the other chefs in the group, I went through the interview process and was fortunate enough to be given the chance to take on the challenge. I’ve been here ever since and love everything about it!

DANIEL CURTISThe Chaser Inn Shipbourne, KentI’ve worked here now for two years. I became a chef at 16, starting out in small pubs and moving on to hotels; I’ve mostly worked in gastro-style pubs, The Chaser being one of the busiest. Some of my biggest infl uences over the years have been Gordon Ramsay and Michel Roux Jr, who I had the pleasure of meeting when he took over our kitchen for a special charity event. I would love to say I have a favourite dish, but I just enjoy cooking, as long as it’s fresh and in season.

STEVE EDNIEThe Little Brown JugChiddingstone Causeway, KentMy fi rst job was as a kitchen porter, where I witnessed the enjoyment chefs got out of the intensity of a busy service. Watching the chefs turn the fresh produce into impressive dishes, I got more and more inspired to join them. I went on to catering college, where I realised I had a talent. After college I joined a holiday company as a chef de partie, working abroad to gain experience. I then joined Whiting & Hammond, starting as a sous chef before developing to become a head chef.

AS ANY WHITING & HAMMOND REGULAR WILL TELL YOU, OUR AWARD-WINNING PUBS AND RESTAURANTS ARE RENOWNED FOR THEIR GREAT FOOD, WHICH IS MADE UP OF FRESH, LOCAL AND SEASONAL INGREDIENTS. FROM THE CHASER TO THE CRICKETERS, WE INTRODUCE SOME OF THE HEAD CHEFS WHO MAKE OUR MEALS SO MEMORABLE

Photography by Sam Yardley


AUTUMN 2015 - 29

MEET THE CHEFS

AMOS BURROWSThe Mark Cross Inn Mark Cross, East SussexWith more than 20 years in the industry, I’ve enjoyed a long career in rosette awarded establishments. I took a commis position at Ashdown Park Country House Hotel in East Grinstead, where I stayed for seven years, working my way up to hold the position of sous chef, before moving on to take my fi rst head chef role at Caley Hall in Norfolk. In May 2015 I took the head chef job at The Mark Cross, vastly improving the food offering and bringing stability and consistency back to the kitchen.

DARREN COLLINSThe Cricketers InnMeopham, KentI began my career at the age of 15 when I started as a kitchen porter in a Sevenoaks hotel. After a year, I got moved into the main kitchen and was put on a trainee chef course, getting paid £60 a week! It opened my eyes to food, fl avours and seasons – everything that makes a chef what he is. Following this, I worked in all manner of places before meeting James Palmer Rosser. W&H seemed like it would be a good fi t for me, and the rest, as they say, is history…

JONATHAN GAINThe Kings Head Bessels Green, KentI started my career at The Greyhound in Wadhurst, East Sussex, where I learned a lot of the skills I have today. I joined Whiting & Hammond at The Little Brown Jug as a chef de partie seven years ago, before becoming sous chef at The Cricketers Inn. After being there for a couple of years, I transferred back to where it all began at The Jug and continued working alongside some great people. W&H then gave me the great opportunity of opening up The Kings Head with them as head chef.

COLIN GILBERTDevelopment Chef Whiting & Hammond GroupI have worked at a variety of high-class hotels and restaurants of up to three-star Michelin standards, gaining two rosettes on numerous occasions. With experience that spans over 30 years, I’m dedicated and passionate about my profession. I’ve worked for Whiting & Hammond since 2006 in various positions, from head chef to manager, and am now the development chef for the whole group. I’m not all about work – my outside interests are my family, seafood, fi shing, gardening, golf, walking and travel.

To fi nd out more about each of our pubs, visit www.whitingandhammond.co.uk. Alternatively, like us on Facebook at www.facebook.com/whitingandhammond or follow us on Twitter @Whiting_Hammond


SOTW FP.indd 2 24/07/2015 13:58

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PUB GOSSIP

TIME AT THE BARSTORIES, RUMOURS AND LOCAL LEGENDS FROM THE WORLD OF WHITING & HAMMOND

AUTUMN 2015 - 31

THE CHASER INN

Police called looking for the local farmer.

Failing to locate him, they picked up a staff

member to herd a rogue cow off a nearby main road.

THE LITTLE BROWN JUG

It took a patron a week to remember where

his car was after having a few beers and getting the

train home – he found it eventually!

THE MARK CROSS INN

A new fence was erected at the end of

the pub’s garden after more than the

farmer’s seeds were sown during a beer festival.

Frisky customers!

THE FARM @ FRIDAY STREET

One alfresco diner was surprised when

an intrepid seagull swooped down to

swipe a burger out of her hand, before returning for

the accompanying chips.

THE CRICKETERS INN

So enamoured was an inebriated patron

of the eponymous sport that he rallied

the pub for a full-scale friendly match on the nearby

green after closing time.

STANMER HOUSE

At one of the house’s Doggy

Brunch events, one pup got more than their fair

share of helpings when the owner treated them to a

slap-up three courses.

THE KINGS HEAD

On a boys’ night out, a group of

gentlemen proceeded to down as many

ladies’ drinks as possible, with the sole intention of

buying them another round.

Heard a good story about your W&H local? Let us know by calling 01892 871 042, emailing offi [email protected] or writing to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ. All entries will be strictly confi dential!

The Chaser Inn @thechaserinn“My girls off to a sleepover. Hub & I sneaked out to one of our locals @thechaserinn. Seafood platter & a glass of bubbles in the sunshine”Kelly Major @Major01Major

The Little Brown Jug @LittleBrownJug1“Fantastic meal last night @LittleBrownJug1. Food and service was outstanding.”Vanessa Gold @Vanessa_Gold

The Mark Cross Inn @TheMarkCross“@TheMarkCross @ChapelDownWines oh exciting! What a great combination! Come on train - get me home faster!”Rupert Allen @RupAllen

The Farm @ Friday Street @farmfridayst“Just had an amazing meal @farmfridayst grilled cod tagliatelle. Lush! Great to be back. Asparagus soup, salmon roulade and fi sh and chips” Major Monz @MmonMonz

The Cricketers Inn @Cricketers_Inn“Such friendly service and amazing food @Cricketers_Inn today. Can’t be easy waiting on 3 adults, 2 children and a dog - thank you!”Rachel Knight @RachelLK

Stanmer House @StanmerHouse“Meeting @StanmerHouse this morning. Perfect venue on a day like this. I’ll be in the garden!” Clare Rogers @treatmentroom

The Kings Head @Kings_Head_BG“@Kings_Head_BG fantastic meal last night can’t believe I live so close and not been in before, will def be back” Debbie @plebdeb

The Blue Ball @TheBlueBall_“@TheBlueBall_ good luck with the refurb, it’s about time the Blue Ball was re-instated! Looking forward to coming by for a pint!”Johnson’s - IPA @JohnsonsIPA

TWITTER TRIBUTES

WHAT YOU’VE BEEN TWEETING ABOUT OUR PUBS AND RESTAURANTS

W&H_Iss10_Autumn15_PubConfidential.indd 3 24/07/2015 11:28

DISHMy Favourite

Here’s where we feature our team’s top choices from the W&H menu for you to try at home. This time we hear from Janet Webb, General Manager at The Little Brown Jug in Chiddingstone Causeway

32 - AUTUMN 2015


CHOCOLATE, HAZELNUT AND SALTED CARAMEL TART • SERVES 12

Preparation time: 30minutesCooking time: 30 minutes

Note: Allow roughly fi ve hours for resting/chilling times

INGREDIENTS

CHOCOLATE PASTRY

100g plain fl our50g cocoa powder65g salted butter, chilled40g caster sugar1 egg

SALTED HAZELNUT CARAMEL

1 vanilla pod90g double cream185g caster sugar30g liquid glucose150g salted butter, room temperature100g peeled hazelnuts, roasted and chopped

CHOCOLATE TART MIXTURE

245ml double cream105ml whole milk1 whole egg1 egg yolk255g dark 70% chocolate, chopped

CHOCOLATE GLAZE

100ml double cream120ml water150g caster sugar50g cocoa powder3 leaves gelatine, soaked in cold water

DIRECTIONS

CHOCOLATE PASTRY• Blend all the ingredients except the egg together, either in a food processor or with your fi ngertips until you have a fi ne breadcrumb texture. Be careful not to blend too much, as the butter will become too soft and make your pastry diffi cult to handle when rolling

• Add your egg to the mixture and work until you have a soft dough that you are able to form into a ball. Do not overwork, as this will strengthen the gluten in the fl our and your pastry will become tough and shrink when cooking. Wrap in cling fi lm and rest in the fridge for at least one hour

• When rested, fl our your work surface and roll the dough into a circle to the thickness of 5mm. Roll the dough around your rolling pin and lay onto a greased tart ring. Press the pastry into the corners and trim off any excess, leaving 1cm overhanging the sides. Prick with a fork and leave to rest in the fridge for 30 minutes

“I love hazelnuts, salted caramel and chocolate, so the three of them

together is perfect. I asked our chef to put on a dessert that I would like and, knowing that I adore all of these ingredients, this is what he came up with.”

W&H_Iss10_Autumn15_MyFavouriteDish.indd 2 24/07/2015 11:31

“

“

I love hazelnuts, salted caramel and chocolate, so the three of them

together is perfect

OUR FOOD

AUTUMN 2015 - 33

• Line the pastry case with parchment paper and fi ll with baking beans. Bake at 180°C for 10 minutes, then turn down the oven to 160°C and bake for another 10 minutes, removing the beans and parchment halfway through. Once cooked, set aside to cool

SALTED HAZELNUT CARAMEL• For the salted caramel sauce, split the vanilla pod and scrape out the seeds. Add to your cream and bring to the boil in a pan. Set aside to cool and infuse while you make your caramel

• Combine the sugar, glucose and a splash of water in a pan and work with your fi ngertips to get a wet sand consistency. Wet your fi ngers and scrape around the sides of the pan to remove any sugar that may catch. Cook on a medium heat for around 10 minutes, or until the caramel is a dark amber colour. Remove from the heat and gently add your warm cream while stirring with a whisk; be careful, as the caramel will bubble up and may splatter

• Whisk in your butter a square at a time until all is incorporated and you have a smooth caramel. Fold in your roasted, chopped hazelnuts while they are still warm from the oven. Pour into the tart shell and allow to level around the pastry. Chill in the fridge for one hour

CHOCOLATE TART MIXTURE• Place your cream and milk in a saucepan and bring to the boil. Crack the egg and egg yolk into a heatproof bowl and slowly add the boiled cream and milk onto the eggs, whisking constantly. Fold in your chocolate and stir until completely melted and smooth. Pour the mixture on top of the salted hazelnut caramel tart base. Chill in the fridge for at least four hours

CHOCOLATE GLAZE• Combine all the ingredients except the gelatine into a saucepan and slowly bring to the boil while stirring constantly with a whisk. Once boiling, cook on a low heat for two minutes while you keep stirring. Add your soaked gelatine to the pan and stir until dissolved. Decant into a bowl and set aside to cool to room temperature

• Pass through a sieve and use to glaze the top of the chocolate tart by pouring into the centre and allowing the glaze to level around the tart mixture. Chill in the fridge for at least one hour. Portion the tart into 12 slices using a hot knife, serve and enjoy!

W&H_Iss10_Autumn15_MyFavouriteDish.indd 3 24/07/2015 11:32

Untitled-3 2 22/07/2015 16:56

IT MIGHT BE PARTICULARLY FAMOUS FOR ITS CONNECTION TO SIR WINSTON CHURCHILL, BUT THE HISTORIC TOWN OF WESTERHAM ALSO HAS A RICH AND FASCINATING BREWING HERITAGE. JOIN US AS WE TAKE A TRIP TO WESTERHAM BREWERY TO FIND OUT HOW THE KENT BEER

INDUSTRY IS MAKING A MUCH NEEDED COMEBACK IN THE LOCAL AREA

W&H_Iss10_Autumn15_AleTale.indd 3 24/07/2015 11:34

ALE TALE

36 - AUTUMN 2015

A s any Kent foodie will tell you, the Garden of England is something of a gourmet’s paradise. Renowned for its

abundance and variety of fresh, seasonal produce, the county has rightly gained a reputation for offering some of the fi nest food and drink experiences available in the South East.

While diners are undoubtedly spoiled for choice in our part of the world, beer drinkers are equally passionate about the quality of the hops on offer. Indeed, Kent was the fi rst and most successful area for hop farming in the UK, producing over 5O% of the country’s supply on account of its strong, fertile, well-drained soil and mild climate.

Today, one hop house that’s at the forefront of the local industry is Westerham Brewery. The business was founded in 2OO4 by Robert Wicks, who, motivated by the consolidation of the so-called ‘Big Brewers’ in the 195Os and subsequent closure of the old Black Eagle Brewery in 1965, followed his dream of bringing brewing back to the historic Kent town.

“I left a successful career in fi nance to start the brewery, fulfi lling a childhood ambition to brew beer for a living,” says Robert. “The brewery is based on the National Trust’s Grange Farm in Crockham Hill and over the last 11 years has grown an average of 3O% every year. Plans are in place to build a new brewery in Westerham to keep up with the ever growing demand for our beers.”

And quite a demand it is, as ale appreciators from far and wide have taken to the brewery’s use of local ingredients, reduction of food miles and, most importantly, love of Kent hops. Having developed a close working relationship with the Scotney Castle Estate in Lamberhurst and the Finchcocks hop gardens in Goudhurst, 96% of the hops used are grown in the brewery’s home county.

“Kent is home to the oldest hop growing region in the UK,” Robert continues. “We know the farms from where our hops come and the hops for most of our beers are labelled with the farms on which they’re grown. It’s very important for us to know that our raw materials are grown sustainably and to have a strong relationship with our growers and suppliers.”

Boasting an extensive range of classic, seasonal, craft and bottled beers, their portfolio most defi nitely speaks for itself. From the citrusy and zesty Summer Perle to the nine varieties of

Kent hops included in the Spirit of Kent, there’s something for everybody all year round. But there’s one brew in particular that has resonated with drinkers perhaps more than any other.

“Our bestselling has always been British Bulldog,” explains Robert. “Brewed with 1OO% Kent grown hops, this is a best bitter with an amber colour and a rich, malty backbone, balanced with plenty of Kent hops. James May on Oz & James Drink to Britain said of British Bulldog: ‘That’s a fi ghting beer, isn’t it! Malty and hoppy. That just tastes like a nice, strong, manly beer.’”

It’s not just the beer either, as Robert and his team continue to pursue a number of green and ethical initiatives to ensure that their business is as environmentally friendly as possible. In

addition to reducing water usage and encouraging the planting

of new hop varieties at Scotney Castle, the

brewery has even launched one of

the fi rst Fairtrade beers on draught, namely the William Wilberforce Freedom ale.

“Ethical and green issues are

very important to us, so as to

reduce our carbon footprint,” Robert says.

“We use LPG powered vehicles for half of our fl eet

and we also land spread our brewing effl uent on the fi elds rather than

putting it down the drain. This adds agricultural benefi t to the fi elds around the brewery, reducing the amount of nitrogenous fertiliser applied by the farmer.”

Even more signifi cant is Westerham itself, which continues to play an integral role in the brewery’s story. In particular, the local water from the Lower Greensand Ridge is instrumental in producing the pale bitter ales for which the town was once famous, while the re-cultivation of the yeast from the Black Eagle Brewery has enabled Robert to capture the essence of the area’s brewing heyday.

“The Greensand water in the aquifer below Westerham has sustained brewing in the town since before 16OO, when we know there was a brew there,” Robert explains. “In 189O there were two breweries in Westerham for a population of only 2,4OO. The quality of the water for brewing beer was so prized that the old Black Eagle Brewery was twice taken over by London breweries in order to secure pale ale production for the London market.”

But it’s the locality of the Westerham Brewery that ultimately makes it so special. With more than 95% of its production sold within a 3O-mile

Brewery. The business was Brewery. The business was founded in 2OO4 by Robert founded in 2OO4 by Robert Wicks, who, motivated Wicks, who, motivated

start the brewery, fulfi lling a start the brewery, fulfi lling a

and encouraging the planting and encouraging the planting of new hop varieties at of new hop varieties at

Scotney Castle, the Scotney Castle, the brewery has even brewery has even

reduce our carbon reduce our carbon footprint,” Robert says. footprint,” Robert says.

“We use LPG powered “We use LPG powered vehicles for half of our fl eet vehicles for half of our fl eet

Robert Wicks (right) and hop grower Ian Strang


AUTUMN 2015 - 37

radius and no national wholesalers used for its beers, the aims of the business continue to remain locally focused.

“The best beer is fresh beer and the freshest beer is locally produced,” concludes Robert. “Supporting a Kent brewery with a focus on Kent hops also means the local farming community is supported. Beers brewed with craft and passion will always taste better than bland, national brands that have travelled large distances. With our new visitor centre opening in 2O16, we also hope to engage once again with the local community to educate people about the heritage and history of brewing in Westerham.”We’re all ears, Robert.

www.westerhambrewery.co.uk

INTRODUCING SOME OF WESTERHAM BREWERY’S TOP TIPPLES

SUMMER PERLE (3.8% ABV)

This golden summer ale is hopped with Kent First Gold, Yakima Valley

Cascade and Hallertauer Perle hops, which impart a citrus, spicy

and fl oral fi nish.

1965 (4.8% ABV)

A premium ale that’s made from Kent Northdown hops,

giving a clean, refreshing, full-bodied fl avour for which

English ales are famous.

BOHEMIAN RHAPSODY(5% ABV)

A craft Pilsner, brewed with Czech grown Saaz hops, Pilsner

yeast and lagered for four weeks. Double Gold Medal winner in the SIBA regional competition 2O15.

BRITISH BULLDOG (4.1% ABV)

A rich, full-bodied best bitter in the traditional Kent style. Finest Maris Otter pale ale

malt and crystal malt are used for colour and richness.

SPIRIT OF KENT (4% ABV)

Here’s a golden ale that celebrates the Kent Spitfi re

and is hopped with nine different types of Kent bred

and Kent grown hops.

HOP ROCKET IPA (5.5% ABV)

A true India pale ale brewed with only Maris Otter pale

ale malt and no crystal malt. It’s a deep, golden ale with a thirst-quenching bitterness.

BESTSELLING BREWS

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Robert Wicks (right) and hop grower Ian Strang


38 - AUTUMN 2015

p38.indd 2 22/07/2015 17:12

Established in 1986, Larkins Brewery was founded by the Dockerty family, who bought the plant from the former Royal

Tunbridge Wells Brewery. Since the move to Larkins Farm in 198 7, the production of three regular brews

and Porter in the winter months has steadily increased. Larkins supplies

around 70 free houses within a radius of 20 miles.

Proud Supplier to Whiting & Hammond

Larkins Brewery, Hampkins Hill Road, Chiddingstone,

Eden bridge, Kent TN8 7BB

01892 870 328 www.larkinsbreweryco.uk

MAKERS AND SUPPLIERS OF TRADITIONAL QUALITY CANDLES

01252 851726 • [email protected] www.fentonchandler.co. uk

FOOD TRIVIA

FOODIE FACTSHEETAS GAME BEGINS TO COME INTO SEASON, WE ROUND UP SOME FASCINATING TRIVIA GEMS

YOU PROBABLY NEVER KNEW ABOUT THESE RICH AND SUCCULENT MEATS

AUTUMN 2015 - 39

STRICTLY CLASSIFIED

Game is generally split into ‘big game’ and ‘small game’. The former includes deer and wild boar, and the latter covers pheasant, geese and duck. Classification is also determined by feathered game such as partridge, quail

and woodcock, as well as furred game, including hare, rabbit and venison.

THRIVING MARKET

Around 80% of game shot in the UK is exported to the continent, but due to the increasing popularity of local, seasonal produce, more frequent and widespread use of farmers’ markets and continuing endorsement from celebrity chefs, wild game is becoming more and more popular in the UK.

NATIONAL CONSERVATION

So as to remain a viable and sustainable practice, shooting is involved in the management of two thirds of the UK’s rural land area. Nearly 2million hectares are managed for conservation as a result of shooting, plus shooters spend nearly £250million and 3.9million workdays a year on upkeep.

PROFITABLE PASTIME

In the UK, game shooters spend a total of £2.5billion each year on goods and services, while shooting supports the equivalent of 74,000 fulltime jobs. At least 600,000 people shoot live quarry, clay pigeons or targets, and shooting is worth £2billion to the UK economy (gross value added).

FAIR GAME

‘Open seasons’ are: August 12 to December 10 (ptarmigan); September 1 to February 1 (partridge); October 1 to January 31 (woodcock); August 20 to December 10 (black grouse); August 12 to December 10 (red grouse); August 12 to January 31 (common snipe); October 1 to February 1 (pheasant).

LEGAL EAGLES

The main acts of Parliament relating to game are the Game Act (1831), the Wildlife and Countryside Act (1981) and the Wildlife (Northern Ireland) Order 1985. The Game Act protects wildfowl such as grouse, pheasant and ptarmigan by establishing a ‘close season’ when they cannot be legally taken.

CHEAP AND CHEERFUL

On account of being raised in the wild, without the use of drugs or chemicals, game is generally leaner, healthier and more flavoursome than many farmed meats. It can also be considerably cheaper, with numerous shoots selling oven-ready pheasants for as little as £5 a brace (pair).

KEEPING UP APPEARANCES

There are around 3,000 fulltime gamekeepers nationwide, working on farms and estates to look after game species. Variations include lowland keepers, upland keepers, stalkers and gillies/river keepers. The National Gamekeepers’ Organisation was formed in 1997 to encourage high standards and explain game keeping to the general public.

W&H_Iss10_Autumn15_Foodfacts.indd 3 24/07/2015 11:41

FOOD - FAVOURITE DISH

06 - MARCH 2013

Breaking bread Breaking breadin the bush

FROM FIVE-STAR RESORTS TO FORAGING IN THE OUTBACK, WESTERN AUSTRALIA’S FOOD AND DRINK SCENE IS AS VIBRANT AS IT IS APPEALING. WITH A HEARTY APPETITE,

PETER THOMPSON PACKS HIS BAGS AND HEADS DOWN UNDER TO DISCOVER WHY THERE’S MORE TO AUSSIE TUCKER THAN JUST PUTTING ANOTHER SHRIMP ON THE BARBIE

Peter Thompson was a guest of Tourism Australia. For more information

on Western Australia, visit www.westernaustralia.com

If you’ve been inspired by the country’s culinary delights, discover more about Restaurant Australia at

www.australia.com

W&H_Iss10_Autumn15_Travel.indd 2 24/07/2015 11:44


MARCH 2013 - 00


Untitled-3 2 22/07/2015 16:55

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H ow about we cook a kangaroo tail for afternoon tea, Pete?” suggests my charismatic aboriginal host, Neville, as I cast a fishing rod into the river and

keep an eye out for crocodiles. It seems a strange choice for a pastime usually associated with sandwiches and cakes, but having developed a taste for ‘roo burger’ on a previous trip down under, this is one bush tucker trial I won’t be turning down in a hurry.

As I continue trying to catch what proves to be an elusive barramundi, Neville sparks up a fire, wraps the kangaroo tail with river gum leaves, then buries it in the ground to cook. The results are fantastic, and it comes as no surprise to discover that some of Australia’s top chefs are now turning to indigenous dishes to spice up their menus.

The food scene here is exploding, and according to research conducted by Tourism Australia, British tourists rate the country as a top destination for food and drink. Keen to discover the culinary heritage for myself, I’ve come to Western Australia, home to some of the best restaurants, top wine producers, and an indigenous community whose traditional diet is arousing so much interest.

Aborigines are experts in foraging for survival, and have lived from natural resources for the past 70,000 years. Neville refers to his 3,000-acre property in the Kimberley outback as “my supermarket and pharmacy.”

During a morning walk, he points out plants used as medicine to cure various illnesses and plucks tasty berries from the trees to snack on. “My people never had saucepans and plates,” he laughs. But it’s not only aborigines who are benefiting from the ‘fat of the land’; something I experience first-hand at Co-Op Dining in East Perth. While bush tucker is by no means served up on all 10 courses of my delicious marathon meal, I am presented with the now familiar kangaroo tail, which tastes every bit as good with a glass of Shiraz.

Chef and owner Kiren Mainwaring says a passion for foraging influences his menu, and his Welsh accent provides more proof that you don’t need to be native to appreciate the food on offer in Australia. Rainbow trout and rabbit liver parfait are a couple of the other tasty dishes that are served, along with wines from Margaret River and Bickley Valley.

On my previous trip to Perth, I had been underwhelmed by the city centre, which appeared soulless and lacking character, but I’m taken aback by how much it has changed five years on. I take a leisurely stroll with my guide, Ryan, from Two Feet & a Heartbeat Walking Tours, visiting classy restaurants, noisy bars, pubs and coffee shops.

Following an afternoon walk along the beach, I wander through the bustling markets and stop off at the Sail and Anchor pub, where I try Lark’s Foot and Monkey’s Fist ales. As I set off for dinner later that evening, an enthusiastic nod of approval from the receptionist at the Hougoumont Hotel confirms that Bread in Common is likely to live up to its hype.

The laid-back ambiance makes an immediate impression as I walk through the door of the vibrant restaurant and discover what all the fuss is about. I’m soon tucking into barramundi, pork shoulder, kangaroo (of course) and hogget loin – all good enough to give my own nod of approval to the chef.

Bread in Common proves to be a gem, but I unearth more jewels in the busy tourist town of Broome, a two-and-a-half hour flight from Perth. Built on the back of the pearling industry, Broome has developed into a thriving destination.

I check into the classy Pinctada Cable Beach Resort & Spa, where lovely aromas emanating from the kitchen soon lure me into the restaurant. I’m pleased to discover that the spiced pearl meat starter tastes every bit as good as it smells; fine preparation for a main of grilled fillet of Kimberley beef.

Cable beach looks idyllic as I take a morning walk in the glorious winter sun, with just a scattering of people on the white sand and even fewer enticed into the turquoise Indian Ocean. Having worked up an appetite, I head to Zoo Bar, where sous chef Rocky McKenzie talks me through a tasting plate featuring crocodile and camel.

The environment is a world apart from the wild bush that Neville calls home, but some of the key ingredients served are essentially the same; it’s just that here, people eat with silverware, rather than using their hands.

While I can’t ever imagine developing mid-afternoon cravings for kangaroo tail, I do end my trip having developed a taste for the more unusual foods of Western Australia, whether prepared in restaurants or cooked in the ground.

AUTUMN 2015 - 43

“


44 - AUTUMN 2015

PIONEERING SPIRITS

WITH SOME OF THE MOST RENOWNED AND PRESTIGIOUS ALCOHOL BRANDS TO ITS NAME, DIAGEO HAS BEEN RECOGNISED AROUND THE WORLD FOR ITS INNOVATION, PERFORMANCE

AND BEST PRACTICE IN THE MARKETPLACE. WE MEET SOME OF THE MOVERS AND SHAKERS, WHO TELL US HOW THE COMPANY IS STILL BREAKING NEW GROUND

TELL US ABOUT THE BACKGROUND OF DIAGEONick Harmer, Key Account Manager: Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits, beer and wine categories. These brands include Johnnie Walker, Crown Royal, J&B, Buchanan’s, Windsor, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness. Diageo is a global company and our products are sold in more than 18O countries around the world. The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO).

TALK US THROUGH SOME OF YOUR MOST POPULAR BRANDS

SMIRNOFFNick: As market leader, Smirnoff is worth 59% of the growing £1.8billion on-trade vodka category and last year celebrated its 15Oth anniversary. It continues to be at the forefront of innovation with a range of exciting blends, such as Smirnoff Gold, which launched in August 2O13, and ready-to-drink products such as Smirnoff Ice Double Black, which launched earlier this year.

CAPTAIN MORGANNick: Captain Morgan Original Spiced Gold, a top 1O on-trade brand from Diageo, has driven the golden rum sub-category to a leading share of 42% in total rum. The golden rum sub-category is growing ahead of total rum by 1% and, within this, Captain Morgan Original Spiced Gold has been in consistent double digit growth across both on and off-trade, adding the most incremental volume of any brand to the entire category, year-on-year.

Now the biggest sub-category within rum, golden rum is worth £217million in the on-trade, according to the latest CGA (Global on Trade Consulting) data. The golden rum sub-category continues to go from strength to strength, having grown in value by 11%, with volume rates also rising to lead the category.

GUINNESSKaterina Podtserkovskaya, GB CP&A On-Trade, Beer and Whisky: Stout has turned around its performance as of August to September 2O14, showing a growth of +1.3% in volume. Guinness is driving this performance, growing ahead of the category at +2.O% in volume. Consumers are seeking a richer value or

experience from what they consume. They are interested in the stories, ingredients and provenance of products and this is a trend we are seeing across food and drink as a whole, and it is infl uencing purchase decisions.

Within beer we are seeing the impact of this trend, with growth in premium beers attributed to the consumer needs of diversity, choice and exploration. At the same time, Diageo has revealed its best kept secret for over 1OO years – St. James’s Gate, the brand’s experimental brewery and home to The Brewers Project. Equipped with everything from its own grain roaster to a small packaging line, it’s where Guinness brewers reinterpret historic recipes from the master brewer’s diaries and create new beers that get people excited. It’s here that Guinness created its two new porters – Guinness Dublin Porter and Guinness West Indies Porter. These porters have opened up this category to appeal to a broader range of customers.

GORDON’SNick: Gordon’s volumes increased 3.7% over the 12 months leading up to April 2O14, which included the heat wave period. Gordon’s Crisp Cucumber was launched in March 2O13, and was therefore available in premix can and 7Ocl bottle during the hot summer period. Gordon’s gin is suitable for occasions all year round, with the fl avours range, including Crisp Cucumber and Elderfl ower, suited to gin drinkers and non-gin drinkers alike.

Nielsen fi gures have shown that gin is undergoing resurgence, growing 8.5% in value and O.6% in volume, outperforming the total spirits category at 5.8% value growth. The gin category total value has risen to £735million, driven by genuine consumer demand and interest, coupled with pushes from big and small manufacturers.

W&H_Iss10_Autumn15_Diageo.indd 2 24/07/2015 14:39

DIAGEO DRINKS

AUTUMN 2015 - 45

The category is becoming more dynamic and modern, with Gordon’s, the UK’s number one gin brand, capitalising on this growth and leading the category for innovation. Gordon’s launched its Elderfl ower variant in February 2O14, further adding to the sales value growth.

HOW IS DIAGEO COMMITTED TO ENVIRONMENTAL AND SOCIAL ISSUES RELATING TO ALCOHOL?Nick: We recognise that a minority of people in the UK drink irresponsibly and we actively work to infl uence these groups where we can. We believe the best way to change irresponsible behaviour is through better enforcement, better education and targeted initiatives. We sponsor a number of these initiatives, including:

SMASHEDDiageo sponsors Smashed – a theatre-based education programme from Collingwood Learning for pupils aged 11 to 14. The objective is to enable young people to understand the facts, causes and consequences of alcohol misuse. The hard-hitting performance has been shown to over 225,OOO students in over 1,15O schools across the country.

NOFAS UKDiageo supports NOFAS-UK (National Organisation for Foetal Alcohol Syndrome-UK) and funds a training programme to equip midwives with the skills to start conversations with mums-to-be about the risks of drinking during pregnancy and its effects on the child in later life. We have trained 1O,OOO midwives, reaching one million mums in the UK.

BEST BAR NONEDiageo sponsors more than 3O Best Bar None schemes throughout England and Scotland. Best Bar None aims to deliver a

safer night-time economy for all and provide an incentive for operators of on-trade licensed premises to improve their standards of operation to the level of a commonly agreed national framework.

STREET PASTORSDiageo supports Street Pastor schemes in urban areas all over the country to help make sure that vulnerable people are looked after and get home safely. Street Pastor teams are an invaluable

resource to local police, allowing them to concentrate on crime rather than low-level social issues or antisocial behaviour.

Diageo’s global responsible drinking resource, www.drinkiq.com, contains information, initiatives and ways to share best practice.

IN WHAT WAYS DOES INNOVATION FORM A CRUCIAL PART OF DIAGEO’S GROWTH STRATEGY GOING FORWARD?Andrew Cowan, UK Managing Director of Diageo: We recognise that innovation needs to be at the heart of our commercial strategy, and at Diageo we want to grow our business by getting people to drink better, rather than more. Today, nearly 13% of our business comes directly from innovation. My goal is that, in the next fi ve years, innovation will account for 2O% of our business.

DIAGEO PLCLakeside Drive, Park Royal, London NW1O 7HQO2O 8978 6OOOwww.diageo.com

AUTUMN 2015

DIAGEO PLCLakeside Drive, Park Royal, London NW1O 7HQO2O 8978 6OOOwww.diageo.com

Whiting & Hammond supports responsible drinking. Visit www.drinkaware.co.uk for the facts about alcohol

W&H_Iss10_Autumn15_Diageo.indd 3 24/07/2015 14:40

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AUTUMN 2015 - 47

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

CREAM OF THE CROPA

UG

UST

APPLES – as one of the most versatile additions to your fruit bowl, this option will make a welcome accompaniment to both sweet and savoury tastes, from apple pies to ‘appletinis’

PEPPERS – particularly good when stuffed with cherry tomatoes, garlic and anchovies, peppers add a wonderful range of colour to any dish and are adaptable to a number of different cuisines

SCALLOPS – go under the sea for these wonderful shellfi sh favourites, which make marvellous additions to a homemade fi sh pie or can be grilled and served with a light garden salad

SWEET CORN – a well-seasoned corn on the cob with a generous lump of butter makes any barbecue complete and is perfect for alfresco diners who love soaking up some sunshine

VENISON – to make this rich, flavoursome meat a little lighter this month, fry up a fillet and serve with warm, crusty bread on a bed of salad and Mediterranean vegetables

SEP

TE

MB

ER

DUCK – this gorgeous meat goes well with ginger and a variety of fruits, while the renowned crispy hoisin wrap sprinkled with some cucumber and spring onions is a defi nite favourite

MUSSELS – there’s nothing like moules marinières to warm you through on an autumnal evening. A seafood salad or mussels served with pasta, chilli, garlic and parsley are also equally fabulous

OYSTERS – these make appetising starters, especially when served with crunchy lettuce and drizzled with lemon juice. In Asian cuisine, oyster sauce is thoroughly enjoyable with beef, duck or chicken dishes

PEARS – whether poached and served with cream, baked in a chocolate torte or accompanied by a few simple scoops of your favourite ice cream, pears have heaps of gourmet potential

PUMPKINS – Halloween might still be a way off, but pumpkins make for great pies, soups and curries. Alternatively, their seeds are equally scrumptious when simply roasted up on their own

OC

TO

BE

R

CELERIAC – whether you fancy a homemade soup or some creamy dauphinoise, this terrifi c vegetable can be mashed, stewed or fried, creating a host of meals you’re not likely to forget

MEDLARS – similar in appearance to apples, medlars must be ripened or ‘bletted’, which is when they turn brown and soft, and can be turned into a style of fruit cheese

PHEASANT – with its unique fl avour, this is delicious in a stew, but is just as good in a pie or stuffed with any number of fruits, nuts and other delicacies

SALSIFY – also known as the ‘oyster plant’, this sweet, silky root vegetable boasts a dramatic, sooty skin with a taste to match when pan-fried or turned into a tasty broth

WINKLES – October may be limited in terms of seafood, but winkles will make a fi ne addition to any seafood platter and, despite their fi nite availability, undoubtedly make all the difference

W&H_Iss10_Autumn15_InSeason.indd 3 24/07/2015 11:51

Untitled-3 2 22/07/2015 16:57

Combe Bank - A RADNOR HOUSE SCHOOL -

celebrating every individual

Now welcoming boys from

Nursery through to Year 9 and Sixth Form

An excellent independent school for boys and girls aged 3 -18

Open day: Saturday October 10th from 10.00am. Please register to attend by emailing

[email protected] or call 01959 563720.

"The school more than fulfils its aim to ensure that all pupils are inspired to develop their talents and gifts. Pupils' level

of personal success as well as academic success in relation to their abilities is excellent."

ISI Inspection 2015

Combe Bank, Sundridge, Sevenoaks, Kent, TN14 6AE www.combebank.co.uk

AUTUMN 2015 - 00 - AUTUMN 2015AUTUMN 2015 - AUTUMN 2015AUTUMN 2015 - 00000000 - AUTUMN 2015AUTUMN 2015AUTUMN 2015 - AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015AUTUMN 2015

KNOWING YOUR STUFF WHEN IT COMES TO PAIRING FOOD AND WINE CAN ENHANCE YOUR

DINING EXPERIENCE NO END. SIMON GREENHALGH, REGIONAL ACCOUNT MANAGER AT

BIBENDUM WINE, PROVIDES SOME OF HIS TOP HINTS, TIPS AND TRICKS THAT WILL HELP

YOU ON YOUR WAY TO MASTERING THE ART OF MATCHMAKING IN NO TIME

Made in HeavenMatches

W&H_Iss10_Autumn15_Wine_Pairings.indd 3 24/07/2015 11:53

50 - AUTUMN 2015

FOOD AND WINE: THE GUIDELINESThe subject of food and wine matching can be a minefield to navigate. The most important thing to remember is that there are no set rules – the customer is always right, even if they like drinking vintage port with oysters. That said, here are a few simple guidelines that will help you create your own perfect pairings…

MATCH THE WEIGHTMatch the weight of the wine with the weight of the food. Heavy meals like a braised red meat casserole will need a full-bodied wine, while light dishes like a salad require a more delicate, light bodied option.

MATCH THE INTENSITYFoods that are intensely flavoured can overpower the taste of wines, and strong bottles can override lighter foods. Try to match the intensity of flavours in both so that you can appreciate the wine and the food, without one dominating the other.

MATCH ACIDS WITH ACIDSIf you have a dish with strong acidic content such as pasta with tomato sauce or a salad with vinaigrette, match the food with a wine that has high acidity too. The acid in the food will balance the wine, making it taste fruitier and less acidic.

OILINESSIn the same way that lemon cuts through the oiliness of smoked salmon, acidic wines work well with oily and fatty foods by cutting through the richness.

CHILLI HEATWhen you put chilli heat and tannin together, they accentuate each other, making the food seem spicier and the wine more tannic and alcoholic. Chilli heat can also make a wine taste less sweet and fruity.

SWEETNESSSweetness in food can make a wine taste drier, so when it comes to desserts, it’s a good idea to make sure the wine is sweeter than the food. Sweet wines are also a good contrast for salty foods; for example, try pairing blue cheese with Sauternes (a sweet dessert wine from Bordeaux in France).

LOCAL FOOD LIKES LOCAL WINEIn many regions of the world, traditional foods have developed alongside the local wine styles, which is why regional dishes are often best paired with wine from the same region. Try, for example, Chianti with a big bowl of Tuscan pasta, or dry Fino sherry with salty tapas.

If you’re interested in learning more about food and wine matching, get in touch with Bibendum’s training team by emailing [email protected]

Whiting & Hammond supports responsible drinking. Visit www.drinkaware.co.uk for the facts about alcohol


WINE PAIRINGS

AUTUMN 2015 - 51

STARTERS

• Dorset snails with bone marrow – Stellenrust Chenin Blanc: “This Chenin Blanc shows elements of soft vanilla oak notes on the nose, alongside tropical fruits with a mineral palate of grapefruit and pear drop.”

• Smoked mackerel fi shcake, poached egg, hollandaise, spinach and watercress – Valdivieso Sauvignon Blanc: “This is a crisp and aromatic Sauvignon Blanc with lots of citrus and gooseberry aromas. Crisp and refreshing with lemon and lime fl avours, together with a steely mineral quality.”

• Brixham crab on toast with a radish and spring onion salad – Tuffolo Gavi: “This is a fantastic example of Gavi, with fl oral aromas and intense white and citrus fruit fl avours.”

MAINS

• Corned beef with creamed savoy cabbage, pan fried duck egg and Lyonnaise potatoes – Finca la Estacada Tempranillo: “Powerfully aromatic blackberries and the bramble patch. It’s meaty in the mouth with sweet tannins, as well as certain warm notes and a powerful ripe fruit fi nish.”

• Half shoulder of lamb with a blossom honey and wholegrain mustard glaze, mixed herb and garlic crumb, rosemary and redcurrant sauce and dauphinoise potatoes – Little Eden Pinot Noir: “This Pinot Noir has aromas and fl avours of cherries, strawberries, cocoa and earthy notes of forest fl oor. It’s a rich, complex and medium bodied wine with a soft and elegant lingering fi nish.”

• Pavé of salmon with dill polenta, pak choi, saffron and mussel salsa and red pepper coulis – Patrick Puize Petit Chablis: “Petit Chablis is made from 1OO% Chardonnay. The wine has fresh apple and pear fl avours and mineral notes.”

MATCHING THE MENUSSIMON OFFERS HIS EXPERTISE ON SOME WHITING & HAMMOND FAVOURITES



52 - AUTUMN 2015

p52.indd 2 22/07/2015 17:16

THE FARM @ FRIDAY SI

THE CRICKET ERS INN T HE CHASER INN

Sponored by

WHITING_i HAMMOND®

WINE PAIRINGS

R osé now accounts for around 11% of wines sold in the UK. Although growth has been fl at for the last year or so, we are still talking about 175million bottles, a statistic that was unthinkable 2O years

ago. To put it into perspective, rosé outsold sparkling wines in 2O14 by 35million bottles, despite the huge rise in popularity of Prosecco.

While a third of rosé wine sold is from the USA, refl ecting the power of brands like Blossom Hill and Echo Falls, the country on the march is France, which had strong sales growth last year. I’ve always enjoyed the dry, pale coloured rosés from the south of France and have a particular affi nity with them from years of summer holidays camping in the region, as well as a previous job importing wines from small producers in the Languedoc.

They work well as aperitif wines and are good food matchers, so you can happily carry on drinking them with your barbecue grilled meats, fi sh dishes and summer salads. Olives, garlic, tomatoes, goat’s cheese and lamb are all good partners with a south of France rosé. And sunshine of course, which is something we seem to be enjoying more of in UK summers these days.

The classic and most elegant rosés are from Provence, a wine region that has been specialising in rosé for over 2,OOO years. They take rosé seriously here and it accounts for 88% of wines produced in the region. The dry, delicately fruity taste and pale colour are achieved by the juice of a blend of usually Grenache, Syrah, Cinsault and Mourvedre grapes macerating on the skins for between two and 2O hours before fermentation continues in a separate tank.

Areas to look out for on the label are Cotes de Provence AOP, Coteaux Varois AOP and Coteaux d’Aix en Provence AOP. The latter area allows a small amount of Cabernet Sauvignon in the blend. Marcus, the store manager at Majestic Wines in Tunbridge Wells, tells me that he sells almost half of all Provence rosés in the UK and, given the wide range available, I can believe him. Magnum formats are particularly popular, as indeed they are in France. My recommended picks are AIX in magnum at £19.99 or Chateau de Berne Rosé 2O14 at £9.99 if you buy two bottles.

Still within Provence, but technically from a wine region point of view in the southern Rhone, is Luberon AOP, a green, hilly area north of the Durance River, made

famous for holidaying Brits by Peter Mayle and his Year in Provence book. Wine estates are thinner on the ground here, but there are some excellent producers of rosé, red and white wines.

They’re harder to fi nd in the UK, but William Chase of Tyrells and Chase vodka fame is making some lovely rosé at Chateau Constantin just outside the ridiculously pretty village of Lourmarin. I was in the Luberon and Coteaux d’Aix en Provence regions earlier this year researching wine estates, and this was in the top 2O% of the many rosé wines tasted. You can buy the 2O14 closer to home at The Secret Cellar in Tunbridge Wells for £14.5O.

Other southern Rhone regions that do rosé very well are Tavel AOP and Lirac AOP. Further west along the Mediterranean in the Languedoc, and beyond the dependable, good value Pays d’Oc IGP rosé wines, I would look out for rosés from Minervois AOP, Saint Chinian AOP and Cotes de Roussillon AOP. Many of these are available in Marks & Spencer, Oddbins, Waitrose and Sainsbury’s, as well as the two stores mentioned above. Happy hunting.

Jonny Gibson is a wine educator and runs regular tastings and courses, including WSET Levels 1-3 with Sussex Wine School at Hotel du Vin in Tunbridge Wells and Brighton. To fi nd out more, visit www.sussexwineschool.com

In search of the perfect roséJONNY GIBSON FROM SUSSEX WINE SCHOOL SHARES HIS THOUGHTS

ON THE LATEST TRENDS, TOPICS AND TITBITS FROM THE WORLD OF WINE

Jonny Gibson


54 - AUTUMN 2015


INGREDIENTS

FOR THE BROTH2 bulbs fennel1 splash olive oil2 red peppers2Og tarragon1 pinch sea salt4g crushed black pepper1kg fish bones1kg plum tomatoes3Og tomato purée2 pinches saffron2 lemons, juiced4Og butter

FOR THE ROUILLE3 egg yolks1 pinch salt1 lemon, juiced1 pinch cayenne pepper1 pinch saffron2OOml olive oil2OOml vegetable oil4 cloves garlic3OOg salmon fillet, centre cut3OOg pollock3OOg monkfish, skinned3 large sardines, filleted and skinned12 mussels, cleaned2g basil, chopped2g chives, chopped2g tarragon, chopped

DIRECTIONS

SOUP OF THE BAY

AS SUMMER TURNS INTO AUTUMN, THERE’S NO REASON WHY YOU CAN’T ENJOY A TASTE OF BOTH. EXECUTIVE CHEF JAMES PALMER ROSSER SELECTS AN APPETISING RECIPE THAT DOES JUST THAT,

COMBINING FRESH SEAFOOD FLAVOURS WITH THE SUBSTANCE OF A WARMING BROTH. READ ON TO RECREATE THIS W&H FAVOURITE FROM HOME

SEAFOOD BOUILLABAISSE - SERVES 4PREPARATION TIME: 4O MINUTES - COOKING TIME: 2 HOURS

“Bouillabaisse is a classic French soup packed with loads of fl avour, which we serve with a rouille. For me, this dish is great all year round. I’ll change the fi sh to whatever is good and available to me at the time, as a starter to share across the table, or as a light lunch served with croutes and leafy salad. What better way to enjoy the sun in your garden?”

FOR THE ROUILLE• Whisk the egg yolks with the salt, lemon juice, cayenne pepper and saffron. Slowly add the olive oil and vegetable oil while whisking continuously. Finely chop the garlic, add to the rouille and set aside

• Peel and seed the two tomatoes that were left to one side and chop the flesh to make a concasse. Leave to one side

• Cut the salmon, pollock and monkfi sh into 5Og pieces, season lightly with salt and pepper and cut the sardine fi llets in two. Heat 5OOml of the bouillabaisse and bring to a simmer, add 3Og of the rouille and whisk well, then add the rest of the bouillabaisse

• Add the monkfish and mussels and poach for three minutes, then add the salmon and pollock and cook gently for another seven minutes. Add the sardines and cook for two minutes, then add the basil, chives and tarragon. Lastly, add the tomato concasse and serve immediately

FOR THE BROTH• Put a large, thick bottom pot on a medium heat. Once hot, chop the fennel and add to the pot with a good splash of olive oil. Cook for four minutes without colouring it

• Chop and deseed the peppers and add them to the pot with the tarragon, sea salt and black pepper. Cook for three minutes then add the fish bones and all but two of the plum tomatoes. Add enough water to just cover the bones and bring to a simmer

• Skim off the scum and add the tomato purée and the saffron. Bring back to a simmer and cook for roughly one and a half hours until reduced by one third

• Using a stick blender, blitz until you have a smooth sauce and pour through a fine sieve, then pass through a fine chinois without pressing

• Add the broth to a blender and add the lemon juice and the butter. Blend, check the seasoning and pass again through a fine sieve. Chill until needed

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SPRING 2015 - 51

W&H AT HOME

SOUP OF THE BAY

SEAFOOD BOUILLABAISSE - SERVES 4

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MARCH 2013 - 00


MARCH 2013 - 00

NEXT TO GOOD FOOD, THERE’S NOTHING LIKE A BIG SPORTING EVENT TO

BRING PEOPLE TOGETHER – WITH THE RUGBY WORLD CUP JUST AROUND THE

CORNER, WHY NOT COMBINE THE TWO? WE EXPLORE SOME MUST-TRY MEALS

FROM THE COMPETING COUNTRIES THAT YOU WON’T WANT TO MISS

WHEN CHEERING ON OUR ENGLAND BOYS

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58 - AUTUMN 2015

rom September 18 to October 31, legions of rugby fans will be fl ocking to the likes of Twickenham Stadium to watch 2O teams battle

it out for sporting supremacy in the Rugby World Cup 2O15. To be sure,

this year’s tournament is certainly a historic one, marking England’s fi rst time as

host since 1991; needless to say, it’s a very big deal.And while those of us who aren’t lucky enough to get tickets will have to make do with watching the action unfold on our tellies, tablets or smartphones, there’s one silver lining we can take comfort in when it comes to inviting friends and family over for the big match – we can eat whatever we like!

To celebrate this momentous occasion, we’ve rounded up some national favourites from the competing teams’ home turfs. From the six nations to further afi eld, you won’t be short of inspiration when whipping up some tantalising dishes to sink your teeth into come game day.

So, whether you’re partial to Pavlova or have a hankering for haggis, here are 2O ideas and suggestions for you to try with each fi xture – just make sure you’ve taken your seat and switched the oven off before kick-off commences…

This South American country is famous worldwide for its beef, so it should come as no surprise that barbecues are big business. Indeed, an Argentinian ‘asado’ consists of an assortment of meats and embutidos (cured sausages), which are cooked on a parrilla grill or over an open fi re outside.

Following a three-month nationwide campaign, over 8,OOO Australians voted roast lamb as their national dish in 2O13. Research carried out by food brand Continental revealed that two thirds of Australians couldn’t identify which meal defi ned their country’s culinary reputation – in case you were wondering, kangaroo came in 1Oth place.

Fast food in Quebec doesn’t come much more popular than poutine. Made with French fries and topped with a light gravy and cheese curds, it’s arguably the ultimate hangover cure and has been embraced beyond Canadian borders, with more sophisticated variations popping up in the US and the UK.

Plenty of dishes could easily take the title of top English tucker. There’s a wealth of fl avours to enjoy, including fi sh and chips, Sunday roasts, cream teas and spotted dick, while Cornish pasties, toad in the hole, steak and kidney pie and chicken tikka masala likewise cut the mustard.

Seafood plays a big part in Fijian cuisine. One national delicacy is kokodo, which sees raw fi sh marinated in coconut cream, lime, onions, chillies and tomatoes. Now a fi xture on menus all over the country, it’s an essential dish to try on your next visit to the South Pacifi c.

Deriving from the Latin word ‘crispa’ (meaning ‘curled’), crêpes are often specifically associated with Brittany, although they are just as popular throughout France, Belgium and Quebec. They can be served as a main meal or a dessert with a variety of fillings, the most common being lemon and sugar.

rom September 18 to October 31, legions of rugby fans will be fl ocking to the likes of Twickenham Stadium to watch 2O teams battle

it out for sporting supremacy in the Rugby World Cup 2O15. To be sure,

this year’s tournament is certainly a historic one, marking England’s fi rst time as

This South American country is famous worldwide


No visit to Georgia would be complete without a ‘supra’. This banquet feast consists of numerous foods, including khachapuri, a traditional dish of cheese-filled bread. The meal is accompanied by plenty of wine and can last for hours, with particular importance given to the role of a ‘tamada’ (toastmaster).

Meaning ‘white-headed cabbage’, colcannon is a traditional Irish dish consisting of mashed potatoes and kale or cabbage, usually enjoyed in autumn and winter. There are a number of regional variations, which can include scallions, leeks, onions and chives; alternatively, it can be eaten with boiled ham or Irish bacon.

Today, there are 31O different forms of pasta documented, which are known by over 1,3OO 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).

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’).

There has been dispute as to whether this dessert originated in Australia or New Zealand, but Pavlova remains a national favourite in the latter. The meringue-based pudding is thought to have been named after Russian ballet dancer Anna Pavlova following one of her Australasian tours in the 192Os.

When you visit Namibia, eating is as much about the company as the food. That’s why potjiekos is so popular; this hearty stew is prepared outdoors and cooked for hours in a three-legged, cast-iron pot called a potjie, allowing friends and family to enjoy equally good food and company.

The foodie heritage of Romania is largely influenced by neighbouring countries such as Turkey, Hungary and Germany. For the ultimate comfort food, you can’t beat sarmale, which are cabbage rolls stuffed with spiced pork and rice, embodying the traditional, homemade quality seen in many of the country’s favourite dishes.

A popular means of cooking in Samoa is an ‘umu’, an oven of hot rocks above ground. On Sundays – traditionally a day of rest – families will often gather to enjoy such Samoan dishes as palusami, a parcel of coconut cream wrapped in taro leaves and baked over the coals.

RUGBY WORLD CUP

AUTUMN 2015 - 59


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Conventionally enjoyed with ‘neeps and tatties’ on Burns Night, haggis remains an integral part of today’s Scottish culture. The savoury pudding consists of sheep’s heart, liver and lungs, minced with onions, oatmeal, suet, spices and salt, which is encased in the sheep’s stomach or prepared in a sausage casing.

On account of its multiculturalism, ‘rainbow cuisine’ is a term often used to describe South African fare. Perhaps closest to its national dish, however, is bobotie, which sees spiced minced meat baked with raisins and an egg-based topping, served with yellow rice, sambals, coconut, banana slices and chutney.

If you want to eat like a Tongan local, make sure you give Lū a try. Often prepared for special occasions, it consists of chopped meat prepared with coconut milk and wrapped in taro leaves, which are then encased in banana leaves and cooked in a traditional underground oven.

Indulge in some South American hospitality with a Chivito sandwich. This mouth-watering meal is made up of filet mignon, mozzarella, tomatoes, mayonnaise, olives, fried or hardboiled eggs and ham. Don’t let the translation of ‘little goat’ or ‘baby goat’ fool you – this one’s not for the faint of heart.

You’ve no doubt heard the phrase, ‘as American as apple pie’. Although this iconic dessert actually dates back to the time of Chaucerian England, it has become synonymous with American prosperity and national pride, prompting the famous Don McLean song and a slew of advertising campaigns in the process.

Reportedly, the Welsh name for Welsh rarebit is ‘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, this glorifi ed cheese on toast has become a café classic.

TO FIND OUT MORE ABOUT FIXTURES, POOLS, VENUES AND TICKETS FOR THE RUGBY WORLD CUP 2O15, VISIT WWW.RUGBYWORLDCUP.COM

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RUGBY WORLD CUP


Fi shy BusinessHere in Kent and Sussex, everyone knows that we have access to some of the very best

produce available in the UK – but are things also thriving for our regional fi shing industry? It would certainly appear so, as we introduce some of the mongers that are making a real

splash in our hometowns

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There’s certainly no shortage of fantastic fishmongers in this part of the world. Indeed, Sussex

seaside resorts like Brighton, Hastings and Eastbourne have made fishing as much a part of our counties’ food heritage as neighbouring Kent’s ‘Garden of England’ strapline.

Which isn’t to say that more inland towns like Tunbridge Wells don’t hold their own as seafood hotspots, as local fishmongers and farmers’ markets have helped raise awareness of what’s out there and made fresh catches just as prominent as the area’s booming fruit and veg scene.

Like butchers, bakers and grocers, fishmongers tend to know their stuff, offering helpful preparation and cooking advice, and even recipes for you to try at home if you fancy yourself as the next Rick Stein. Any fishmonger worth their salt should also be able to tell you where the different fish are caught, offer insight into sustainable fishing practices and talk you through the various flavours and textures.

To help you make the most of what’s on offer, we’ve rounded up some of the finest award-winning, family-run and highly experienced industry experts operating where we live. From local fillets to more exotic international catches, there are plenty of appetising options for you to get your hands on and snap up for your next meal. Read on to find out more about 1O of the best in and around our region…

SANKEY’STunbridge Wells, KentAs the winner of the 2O11 and 2O12 Taste of Kent awards for best fi shmonger, Sankey’s specialises in the freshest seafood products from around the UK. A team of professional fi shmongers are on hand to help select and prepare the largest range of fresh fi sh in the South East, while a home delivery service means anything from halibut fi llets to live lobsters can be delivered directly to your front door.www.sankeys.co.uk

Fishmongers to Whiting & Hammond

AUTUMN 2015 - 63

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BRIGHTON & NEWHAVEN FISH SALESBrighton, East SussexDiscover some high-quality, day caught local fi sh at the eastern end of Shoreham Harbour. At Brighton & Newhaven Fish Sales, seafood is caught from a fl eet of inshore boats and sold at a new shop next to Hove Lagoon, right on the quayside. Purchase and preparation assistance comes from a skilled and knowledgeable team and the widest possible selection of fi sh from further afi eld is also available.www.brighton-fi sh-sales.co.uk

VEASEY & SONSForest Row, East SussexThis fi sh shop started life in 2O1O and has gone on to win numerous awards in recent years. The ‘Le Belhara’ boat fi shes from Eastbourne harbour daily and is manned by a crew accredited by the Responsible Fishing Scheme, catching anything from sea bass to whelks, depending on the season. Their fresh fi sh is also sold at market stalls and pop up shops in Surrey, Kent and London.www.veaseyandsons.co.uk

ARCADE FISHERIESHastings, East SussexExperience friendly service and top quality fi sh at a family-owned business in Hastings. Established in 1937 and located in Queens Arcade opposite the town hall, the shop is run by owner Paul Saxby, who has been involved from a young age and has a vast experience in the fi shmonger trade. Seasonal specialities include Rye Bay scallops and wild sea bass, which can be found at markets throughout Kent and Sussex.www.arcadefi sherieshastings.co.uk

O’FISHLY HEALTHYBrighton, East SussexA wonderful and varied assortment of exotic fi sh awaits at O’Fishly Healthy. Whether you’re popping in to peruse the counter or getting some fresh seafood delivered directly to your door, everything on offer is taken from local, sustainable sources. Filleting lessons are also available in house, where you’ll learn how to correctly fi llet your favourite catches before taking them away with you to enjoy from the comfort of home.www.ofi shlyhealthy.com

MONTEUMShoreham-by-Sea, West SussexDelicious local and imported fi sh is available for customers of Monteum’s fi sh shop, La Poissonnerie. Opened in 1974, the business aims to encourage fi sh stocks, protect the environment and safeguard the industry for future generations, while adopting the latest fi shing techniques and environmental protection measures. Catches are landed daily onto Shoreham by Sea’s quayside and put on display in the fi shmongers within a matter of hours, ensuring the utmost fl avour and freshness. www.monteumltd.co.uk

THE FRESH FISH SHOPHaywards Heath, West SussexThese two shops in Haywards Heath and West Grinstead – The Fresh Fish Shop and The Dressed Crab – have been supplying the freshest fi sh throughout East and West Sussex for the past 3O years. Local meats, vegetables, organic foods and condiments are also readily available, including Sussex game like venison, pheasant, duck and partridge. More than just a fi shmonger, it will most certainly leave you wanting more.www.thefreshfi shshop.com

RX FISHERIESHastings, East SussexYou’ll be spoiled for choice by the large variety of fresh, smoked and shellfi sh on offer at RX Fisheries, one of the oldest established fi shmongers in Hastings old town. You might be in the mood for some crayfi sh, razor clams or rope grown mussels; alternatively, all the smoked fi sh is cooked just 2O yards from the shop using traditional methods. Whatever you’re after, you’re sure to fi nd it here.www.rxfi sheries.co.uk

SOUTHERN HEAD FISHINGEastbourne, East SussexBoasting 32 years of expertise, Southern Head Fishing supplies the freshest fi sh and shellfi sh on the south coast. The shop was opened in 1982 and is based at the heart of the community on Eastbourne’s Royal Parade, with over 3O fi shing boats bringing their catch to the counter each day. So, if you fancy some local Dover sole, sea bass or red mullet for dinner, look no further.www.southernheadfi shing.com

TERRY’S FISHERIESLewes, East SussexHead to the magnificent Riverside building in Lewes and feast your eyes on an amazing array of fish at affordable prices. The finest locally caught fish is delivered straight from the day fishing boats in Newhaven and Eastbourne, including lemon sole, mullet, herring and turbot. Daily deliveries such as hake, salmon, sardines and monkfish also come from Scotland and Cornwall, in addition to fresh tuna direct from the Maldives.www.riverside-lewes.co.uk

AUTUMN 2015 - 65


It seems like everywhere you look, there’s a new coffee shop opening for business. But while the industry continues to boom globally, there’s always plenty

more to learn about one of the world’s most popular beverages. We brush up on our knowledge with some key facts, figures and findings

It’s no secret that coffee culture has exploded in the UK in recent years. With brands like Illy, Gaggia and Lavazza making

their way into our kitchens, while corporate chains and independent outlets continue to pop up at an exponential rate, consumers across the country are demanding a higher quality from the nation’s favourite drink than ever before.

According to the British Coffee Association, coffee is the second most popular drink worldwide after water; indeed, around 2billion cups are consumed every day, 7Omillion of which are enjoyed here in Britain. And with the rise of initiatives like the Fairtrade Foundation and UK Coffee Week, people’s exposure to exactly what they’re drinking and where it comes from has never been such a hot topic.

To help you get to grips with the ins and outs, we’ve put together a beginner’s guide to understanding a bit more about the caffeinated craze. From different regions and growing conditions to popular types and fun facts, you’re sure to find some knowledgeable nuggets to impress your friends over that next cuppa and catch-up…

Coffee growing

The fruit from coffee trees are green when young, turning yellow and then red when the beans (the two seeds inside) are ready for harvesting. The coffee plant prefers cool, moist, frost-free climates found at higher altitudes in the tropics and subtropics, with optimum growing conditions including a temperature of around 24°C, a well-distributed annual rainfall of about 5O inches and fertile, deep, well-drained soil. The coffee tree will start to bear fruit three to four years after planting and will yield its maximum sometime between its fifth and 1Oth year, bearing fruit for up to 3O years.

Coffee regions

While coffee production is big business all over the world, beans are primarily cultivated within 1,OOO miles of the Equator, from the Tropic of Cancer in the north, to the Tropic of Capricorn in the south. Central and South America are responsible for two thirds of the world’s supply; specifically, Brazil, Columbia and Vietnam are the most prolific suppliers on the planet, with Brazil accounting for around 3O% of the world’s total. Elsewhere, coffee is grown in more than 5O countries worldwide and is the second largest export on Earth, in dollar value, after oil.

Coffee beans

The two main types of coffee bean produced for commercial purposes are Robusta and Arabica. The former has low acidity and high bitterness and is largely produced in Vietnam at lower altitudes, while the latter is better suited to higher altitudes, originating from Ethiopia. Arabica is believed to be the first species of coffee to be cultivated and of a higher quality than Robusta, despite containing half the amount of caffeine. Arabica represents 59% of the world’s coffee production, with Robusta accounting for approximately 3O%, which has a greater crop yield, more antioxidants and is less susceptible to disease.

Coffee types

• AMERICANO – hot water added to espresso. Strength is determined by how many espresso shots are added (usually single or double combined with between one and 16 fluid ounces of water)

• CAPPUCCINO – espresso, hot milk and steamed milk foam. Similar to a latte, it is typically smaller in volume with a thicker layer of foam and is often topped with cinnamon

• ESPRESSO – coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground and compacted coffee beans. Thicker and more concentrated in flavour.

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AUTUMN 2015 - 67

• FILTERED COFFEE – hot water passed slowly over roasted, ground coffee beans contained in a fi lter. Also known as ‘drip brew’, it requires a fi ner grind of coffee than a cafetière

• FLAT WHITE – steamed milk and espresso. Similar to a cappuccino or a latte, but smaller in volume with a higher proportion of coffee to milk and a more velvety consistency

• FRAPPÉ – foam-covered iced coffee, usually made from instant or spray dried coffee. Initially popular in Greece and Cyprus during the summer months, its availability has since spread across the globe

• IRISH – coffee combined with whiskey, cream and sugar. The coffee is consumed through the cream, which in turn traditionally isn’t whipped, although modern brews are often sold with whipped cream

• LATTE – espresso and steamed milk with a smaller amount of foam than a cappuccino on top. The ratio of espresso and milk generally tends to range from 1:3 to 1:5

• MACCHIATO – espresso and foamed milk, with the former added to the latter, giving it a stronger, more aromatic fl avour. Smaller than a latte or cappuccino and often a ‘layered’ drink

• MOCHA – a variant of a latte, with one third espresso and two thirds steamed milk. A portion of chocolate is added, often in the form of a syrup or powder

COFFEE BY NUMBERS

5OObillion – cups of coffee served worldwide in 2OO3

5.8billion – estimated annual turnover in GBP for UK coffee shops in 2O12

941million – retail amount in GBP spent on coffee by consumers in 2O11

7Omillion – cups of coffee consumed per day in the UK (approximately)

13,2OO – litres used to produce the world’s largest cup of coffee, winning the Guinness World Record in London in 2O12

25O – miles travelled by a coffee-fuelled car, from London to Manchester. Known as the ‘Car-puccino’, it was powered by the equivalent of 11,OOO espressos

74 – percentage of UK adults who drink instant coffee

48 – percentage of UK adults who drink fresh coffee

42 – number of coffee beans needed to make an espresso

O – number of calories in a black coffee with no additives

Figures and statistics from The British Coffee Association

To fi nd out more about coffee, visit www.britishcoffeeassociation.org

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FOOD HEROES

THIS AUTUMN, BRITISH FOOD FORTNIGHT WILL ONCE AGAIN BE SHOWCASING THE VERY BEST FOOD AND DRINK ON OFFER THROUGHOUT THE UNITED

KINGDOM. AS CELEBRATIONS GET UNDERWAY, WE FIND OUT MORE ABOUT HOW YOU CAN GET INVOLVED IN ONE OF THE MOST IMPORTANT EVENTS

ON EVERY GOURMET’S CULINARY CALENDAR

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70 - AUTUMN 2015

““

“We want British Food Fortnight to be something that brings

communities together and that people look forward to every year”

N ow more than ever, the UK’s multicultural backdrop is largely dominated by the food we eat, as exotic cuisines from all over the world have become commonplace in our pubs, shops, restaurants and

homes. But, as celebrity chefs like James Martin and Jamie Oliver continue to promote British produce, the popularity of the nation’s food is showing no signs of slowing.

Indeed, while food fads and trends come and go, great produce is here to stay – a concept that Love British Food is only too familiar with. As the brainchild of founder Alexia Robinson, the organisation was started in 2002 in response to the foot and mouth crisis, with its fl agship annual event, British Food Fortnight, quickly becoming the biggest national celebration of UK cuisine.

Today, the festival is still held in September and October, tying in with the harvest period and proving an important infl uence in engaging the retail, catering, education and volunteer sectors, as well as establishing a more robust market for Britain’s food.

“Choosing British means that you will be supporting the economy – everyone from the farmer to those who work in food processing and the retailers selling the food,” says Catherine Tytherleigh, organiser at Love British Food. “It’s also very healthy – both for you and the environment. British food travels fewer miles from farm to shop, so has a lower carbon footprint than most imported foods, plus we have some of the highest food production standards in the world.”

Thanks to nationwide initiatives like the British Red Tractor logo, our food can be effectively traced back to its original source, educating the general public as to exactly where their meals come from and how what they’re eating makes its way onto their plates. And while the idea of ‘food miles’ remains a fairly recent phenomenon, it’s nonetheless a term that that has made its way into the culinary zeitgeist, along with our national concern for what we’re putting into our bodies.

“Eating British fruits and vegetables in season is also very good for you – seasonal foods contain the nutrients, minerals and trace elements that our bodies need at particular times of the year,” continues Catherine. “And apart from all of that, British and local food is delicious and there are so many regional dishes to try!”

No arguments there, as pubs and restaurants all over the country are increasingly looking to their own doorsteps for inspiration and including only the very best ingredients on their menus. Naturally, Love British Food plays a fundamental role in uniting the country’s hospitality industry, as pub operators and Michelin-starred chefs alike continue to place greater emphasis on fresh, seasonal produce.

Allan Williamson/Lichfi eld Mercury

Photo courtesy of Melton Times


FOOD HEROES

AUTUMN 2015 - 71

“Since its beginnings in 2002, British Food Fortnight has become the opportunity for those who work in any aspect of food and drink to come together and promote the benefi ts of buying and eating from our home produced British larder,” Catherine explains. “In setting a particular date range, it concentrates efforts across sectors and provides a window for retailers to run promotions, producers to tell the public about what they do, and caterers to try new products and dishes with local food.”

Locality is certainly key to the campaign’s success, as each county offers something different to our gastronomic arsenal. Not least of these are Kent and Sussex, both of which have played their part in putting a unique stamp on the local, regional and national landscape.

“As the ‘Garden of England’, Kent plays a nationally important role in food production,” Catherine says. “From the National Fruit Collection at Brogdale near Faversham, which researches and preserves our past and present fruit varieties, to the coastal towns, which support the local fi shing industry, Kent is a hidden food lover’s paradise.

“Sussex also supports and boasts a bounty of fresh produce from the land and sea. With a huge range of producers and its own traditional dishes like pond pudding and Arundel Mullets, there’s plenty to celebrate when it’s time for the Sussex Food Awards!”

This year’s British Food Fortnight event will once again include the Harvest Heroes competition; run in conjunction with The Telegraph, the aim is to encourage the public to celebrate their local and British produce at harvest time.

A prestigious judging panel will include Raymond Blanc, with the winners receiving a behind the scenes visit to the celebrity chef’s hotel and organics garden, Belmond Le Manoir Aux Quat’Saisons in Oxfordshire. But, as Catherine insists, it’s the food and the foodies that remain front and centre.

“We’re looking for people who celebrate what their region and its people do best, and who include as much of the local community as possible,” she explains. “Initiatives could include an apple festival, featuring ciders or real ales made from local hops and barley, or a celebration of local bread making or cake baking. Celebrations may take place anywhere: in the beer garden of the local pub; on a group of allotments; in your children’s school; or in your place of work.”

It’s this far-reaching ethos that has made Love British Food so successful; far from being confi ned to a single two-week period, it has become a food philosophy that transcends local and regional barriers, unifying producers, shoppers, retailers and caterers in a mutual passion for everything the Great British larder has to offer.

“We want British Food Fortnight to be something that brings communities together and that people look forward to every year,” concludes Catherine. “Since beginning 13 years ago, we’ve seen a signifi cant increase in interest in local and British produce, but we’re not stopping now! We need to make sure that the importance of what we eat stays in the public eye, and is also an integral part of our education system.”

With the way things are going, that shouldn’t be too much of a problem, as a new generation is introduced to the natural delights available on our shores. It just goes to show how much there is to discover when you stop and take a look around your own back garden.

British Food Fortnight runs from September 19 to October 4 2015. For more information on how to take part, visit www.lovebritishfood.co.uk or www.telegraph.co.uk/harvest

Love British [email protected] 323 97032 @LoveBritishFood

Shop in local butchers, greengrocers, farm shops and marketsSeek out food in seasonExplore food from different regions of BritainCook a British meal for friends and familyGrow your own

For more tips and ideas on how to get involved, visit www.lovebritishfood.co.uk and click on the ’14 Things You Can Do’ tab

FIVE WAYS TO SUPPORT BRITISH FOOD FORTNIGHT

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72 - AUTUMN 2015

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AUTUMN 2015 - 73

TO MARKET, TO MARKET

FARMERS’ MARKETS

TELL US ABOUT THE BACKGROUND OF TUNBRIDGE WELLS FARMERS’ MARKET

It all started around 15 years ago. I personally wasn’t here at the birth of the market, but I can imagine that, due to the nature of the wonderful surrounding countryside of Kent and East Sussex, there was an abundance of fresh, seasonal produce growing and a sales outlet was needed. And so began the Tunbridge Wells farmers’ market.

HOW MANY STALLS DO YOU HAVE AND WHAT ARE SOME OF YOUR BESTSELLERS?

The number of stalls varies with each market; we have some guest stalls, some regulars and some that just join us for a season, but for most markets there are between 25 and 4O. We have very loyal customers who attend all markets, readily armed with their hessian bags and shopping lists in hand. Some the favourites are both of the fresh fi sh stalls, Arcade Fisheries and Botterells – they often have a queue before the market has even started! Another is Philpots Farm, which sells eggs on the market. Trying to get a dozen large eggs after 1Oam is nearly impossible due to their popularity!

ARE THERE A LOT OF LOCAL INGREDIENTS?

The farmers’ market is predominantly made up of local produce, with the emphasis being on food. However, we do have local craftspeople, as long as they’re making the crafts themselves. We give the majority of pitches to food stalls, with a blend of local crafters, but don’t have craft stalls that buy in stock for resale. Even stalls that may be selling food to go still source all their ingredients from local farms and our cake

For residents and visitors alike, Tunbridge Wells is a great place to be when it comes to buying fresh, local and seasonal produce. To fi nd out what’s on offer in and around the Garden of England, we catch up with farmers’ market manager Laura Flannigan from Tunbridge Wells Borough Council

stall even makes its own butter. The food producers don’t take shortcuts and try hard to ensure that as many local ingredients as possible are used in making their food for sale.

WHY IS IT IMPORTANT FOR PEOPLE TO SHOP AT FARMERS’ MARKETS?

You can’t buy food that tastes this good from your supermarket! The fruit and veg are fresh, ripe and perfect; they haven’t been picked too early, which means they have a longer shelf life. They’re ready and tasty and fresh from the farm is the best way to eat them. Buying directly from a farmer gives them a better return on their produce and your payment really helps to support a small local business.

ARE THERE MANY ENVIRONMENTAL OR SOCIAL BENEFITS?

Shopping at the farmers’ market will show you what your own environment offers seasonally; your menu can never get boring because the produce changes with the seasons. Feel free to chat to the farmers and producers, who would love to tell you more about where your food comes from and what you’re eating. The farmers’ market is also a great place to teach your children about their food, hang out with friends sampling goodies or pop in for your favourite loaf of bread. It’s a fantastic environment to shop in.

Tunbridge Wells Farmers’ Market is held on the second and fourth Saturday of every month, from 9am to 2pm, outside the Town Hall on Crescent Road.

To fi nd out more, visit www.kfma.org.uk/TunbridgeWells


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WHILE TODAY’S TV COOKS HAVE CERTAINLY MADE AN INVALUABLE CONTRIBUTION TO OUR UNDERSTANDING AND APPRECIATION OF FOOD, THERE’S ALSO PLENTY TO BE SAID FOR THEIR

PEERS AND PREDECESSORS. WE MEET SOME OF THE PAST AND PRESENT HEROES OF THE INDUSTRY TO FIND OUT HOW THEY HAVE MADE THEIR MARK ON OUR CUISINE CULTURE

W&H_Iss10_Autumn15_Top10_Cooking_Legends.indd 3 24/07/2015 12:54

TOP 10 CHEFS

T une in your telly on any given evening and you’ll invariably see the likes of Jamie and Nigella cooking up a storm from the comfort of their own kitchens. As the poster boys (and girls) of

the so-called ‘golden age of celebrity chefs’, they exude a level of culinary influence rarely seen before in the UK.

But what of the foodie legends who don’t spend quite as much time in the limelight – the working chefs whose careers have propelled them to the top of their game, as they have redefined their chosen cuisine and won a slew of Michelin stars for their efforts?

These are the chefs’ chefs who are far more likely to be found in a kitchen than on a sound stage – the idols who gave us the Blumenthals and Ramsays we know and love, and who have come to shape our gastronomic landscape as we know it today.

From Escoffier to Koffmann, the Roux to the Roca brothers, we have a look at 1O of the most iconic, accomplished and game changing chefs of all time. Join us as we take you on a delectable odyssey through the gourmet hall of fame…

AUGUSTE ESCOFFIERBorn: October 28 1846, Villeneuve-Loubet, FranceCooking style: HauteFrom the menu: Jellied chicken breasts with foie grasFew can lay claim to as much infl uence as ‘the king of chefs and the chef of kings’. Famous for popularising and updating traditional French cooking

methods, Escoffi er developed a new philosophy of highly refi ned simplicity in dining, creating a brigade system in the kitchen and establishing sanitation standards. His Le Guide Culinaire cookbook and textbook remains a major point of reference and his impact has been felt by practically every cheffi ng generation since. www.escoffi er-society.comwww.escoffi er.edu

PAUL BOCUSEBorn: February 11 1926, Collonges-au-Mont-d’Or, FranceCooking style: NouvelleRestaurants: 2OMichelin stars: 3From the menu: Sole fi llets with Fernand Point noodlesAs one of the most eminent chefs of the nouvelle cuisine movement, Paul

Bocuse’s contribution to French cooking is as invaluable as it is timeless. His fl agship restaurant, L’Auberge du Pont de Collonges, near Lyon, is one of a small number of establishments in France to have received three Michelin stars, while the biennial world chef championship, the Bocuse d’Or, has been regarded as one of the most prestigious cooking awards in the world.www.bocuse.com

une in your telly on any given evening and you’ll invariably see the likes of Jamie and Nigella cooking up a storm from the comfort of their own kitchens. As the poster boys (and girls) of

the so-called ‘golden age of celebrity chefs’, they exude a level of culinary influence rarely seen before in the UK.

But what of the foodie legends who don’t spend quite as much time in the limelight – the working chefs whose careers have propelled them to the top of their game, as they have redefined their chosen cuisine and won a slew of Michelin stars for their efforts?

These are the chefs’ chefs who are far more likely to be found in a kitchen than on a sound stage – the idols who gave us the Blumenthals and Ramsays we know and love, and who have come to shape our gastronomic landscape as we know it today.

From Escoffier to Koffmann, the Roux to the Roca brothers, we have a look at 1O of the most iconic, accomplished and game changing chefs of all time. Join us as we take you on a delectable odyssey through the

78 - AUTUMN 2015


MICHEL GUERARDBorn: March 27 1933, Val-d’Oise, FranceCooking style: Cuisine minceurRestaurants: 1Michelin stars: 3From the menu: Tsarina egg with caviar, dressed in the shellMichel Guérard took nouvelle cuisine to the next level with the opening of his

Les Prés d’Eugénie estate in the French commune of Eugénie-les-Bains. ‘Cuisine minceur’, which remains his trademark style, recreates lighter, healthier versions of the nouvelle movement’s dishes, often to a tastier standard than their originals. Literally meaning ‘slimming cooking’, the food was originally designed to lure health conscious Parisians to dine and stay at his spa and hotel.www.michelguerard.com

MICHEL AND ALBERT ROUXBorn: October 8 1935 (Albert); April 19 1941 (Michel), Charolles Saône-et-Loire, FranceCooking style: HauteRestaurants: 8 (Albert); 1 (Michel)Michelin stars: 2 (Albert); 3 (Michel)From the menu: Cheese souffl é cooked on double creamKnown as the ‘godfathers of modern

restaurant cuisine in the UK’, the Roux brothers are nothing short of culinary royalty. Together, they founded London’s Le Gavroche in 1967, where they trained some of the world’s leading celebrity chefs, including Gordon Ramsay and Marco Pierre White. Their Roux Scholarship, meanwhile, remains one of the world’s most revered and ambitious cooking competitions.www.rouxscholarship.co.uk

PIERRE KOFFMANNBorn: August 21 1948, Tarbes, FranceCooking style: GasconRestaurants: 1Michelin stars: OFrom the menu: Grilled Scottish lobster with herb butterMichel Roux Jr has described Pierre Koffmann as “the chef’s chef” – and

it isn’t difficult to see why, as his emphasis on food he loves speaks volumes about his craft. He may have hung up his chef whites (and three Michelin stars) in 2OO3, but the former owner of London’s La Tante Claire now serves as head chef at The Berkeley in Knightsbridge, where he creates dishes from his childhood in south west France. www.pierrekoffmann.co.uk

JOËL ROBUCHONBorn: April 7 1945, Poitiers, FranceCooking style: Post-nouvelleRestaurants: 12Michelin stars: 28From the menu: Roasted monkfi sh in an aromatic broth with spring vegetablesCrowned ‘chef of the century’ by the infl uential French restaurant guide,

Gault et Millau, Joël Robuchon is the world’s most Michelin-starred cook. He is seen as a leader of the ‘post-nouvelle’ movement, having created an original concept of bringing cuisine in front of his guests with open kitchens in his restaurants and providing great food in a spirit of conviviality. Now, ‘simplicity is best’ and relentless perfectionism remains his food philosophy.www.joel-robuchon.com

AUTUMN 2015 - 79

Aurelien Godet


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PIERRE GAGNAIREBorn: April 9 195O, Apinac, Loire, FranceCooking style: FusionRestaurants: 1OMichelin stars: 14From the menu: Vent de sable aux olives de LucquesThis iconoclastic chef is at the forefront of the fusion food

movement. Without compromise or exception, Gagnaire has made his name on refusing to be shackled by the conventions of French cooking, introducing extreme juxtapositions in flavour, texture and ingredients on his menus. His food is inspired by painters, music and poetry and he continues to follow his instincts in creating seasonal recipes that are new, bold and exciting in equal measure.www.pierre-gagnaire.com

JOAN, JOSEP AND JORDI ROCABorn: February 1964 (Joan); March 1966 (Josep); May 1978 (Jordi), Girona, SpainCooking style: Modern SpanishRestaurants: 1Michelin stars: 3From the menu: Lobster parmentier with black trumpetsMeet the winners of this year’s 5O

Best Restaurants Awards, who return to the top spot after coming second in 2O14. As owners of the three Michelin-starred El Celler de Can Roca, brothers Joan (head chef), Josep (sommelier) and Jordi (pastry chef) are committed to an avant-garde, freestyle cooking approach, which fuses their lifelong passion for food with a collective thirst for knowledge and academia.www.cellercanroca.com

RENÉ REDZEPIBorn: December 16 1977, Copenhagen, DenmarkCooking style: New NordicRestaurants: 1Michelin stars: 2From the menu: Fermented wild plums and wild beach rosesThe man of the moment on today’s international food stage has got to

be René Redzepi. Noted for the reinvention and refinement of the so-called ‘new Nordic’ cuisine movement, his two Michelin starred Noma restaurant in Copenhagen has been recognised as the best in the world four times; in short, he remains largely responsible for putting Denmark firmly on the map as one of the most respected and desirable culinary capitals on Earth.www.noma.dk

ALAIN DUCASSEBorn: September 13 1956, Orthez, FranceCooking style: ProvençalRestaurants: 24Michelin stars: 19From the menu: Anjou pigeon, potato gnocchi, girolles and confi t shallotFamed for his work at Le Louis XV in Paris, Alain Ducasse became the first

chef to own restaurants with three Michelin stars in three cities around the world. Today, his empire has expanded to include the École de Cuisine cookery school in the French capital, as well as a grand total of 24 restaurants in eight different countries, including the three Michelin-starred Alain Ducasse at the Dorchester on London’s Park Lane.www.alain-ducasse.com

Jacques Gavard David Ruano

Peter BrinchDitte Isager

Pierre Monetta

AUTUMN 2015 - 81


SOTW FP.indd 2 24/07/2015 12:23

Award winning coffee, time after time using the perfect grinding system by La Cimbali

uCJMBALI

Untitled-3 2 22/07/2015 16:59

Find us at your local W&H pub

refreshing, crisp soft drink with all natural ingredients and low sugar #BrighterSide

E facebook.com/drinkzeo ~ @drinkzeo drinkzeo.com

84 - AUTUMN 2015

p84.indd 2 24/07/2015 12:24

SCRUMPTIOUS. SOPHISTICATED. SIMPLY SUPERB.

Y @SALCOMBEDAIRY I 01732 851523 I [email protected] I WWW.SALCOMBEDAIRY.CO.UK

n, ...... .,. , ... ,, ....... ., .... is a fully equipped Coin-Operated Facility offering reliable efficient service with a clean comfortable environment. With attendance 6 Days a week, we offer Excellent Customer Care.

Our Services Include:

Full Laundry Service

Ironing/Pressing/Finishing

Duvet Service

On Site Attendant

Dry Cleaning

Excellent service, great care and proud to be part of the W&H team looking after the Chefs.

Efficient modern equipment and and a friendly experienced team of staff.

A family business established in 1968, we are second generation training the 3rd generation.

Foley Street. Maidstone Kent ME14 SBE Tel : 01622 764130

Jeanette Perkins Mobile: 07738 291893 email: [email protected]

www.washboardandmangle.co.uk

Untitled-3 2 22/07/2015 16:59

SPECIALIST CATERING RECRUITMENT

RUN BY QUALIFIED CHEFS

WARBURTONS aims to provide a vital service to any catering situation. The Agency is strongly connected with the trade and Warburtons feel that

the Agency can overcome serious gaps in the Kitchen Brigades.

Just dial our telephone number and let us solve your staff problems

Tonbridge Office: 01732 850 308

WARBURTONS 14 The Freehold, Hadlow, Tonbridge, KentTN11 OES

[email protected] I www.warburtonschefs.co.uk

Earlier this year, Samantha and Brynmor Rees tied the knot at Stanmer House, our Grade I-listed venue in Brighton, East Sussex. To give you an idea of what your own big day could be like, the bride looks back and shares some of her top moments from

this wonderful Whiting & Hammond wedding

THE BEST DAY OF OUR

LIVES

PHOTOGRAPHY BY ANNA PUMER

W&H_Iss10_Autumn15_Weddings.indd 2 24/07/2015 13:02

TELL US ABOUT YOURSELF AND WHERE YOU’RE FROMI was born in London, but moved to East Sussex when I was about four and grew up just outside Brighton in a little town called Seaford. Bryn is originally from a beautiful, and very tiny, village called Bosbury, which is up near the Malvern Hills in Herefordshire. He moved down to Brighton for university and never left! We now have a house in Brighton in the Hanover area and can’t ever see ourselves leaving. We love Brighton!

HOW DID YOU FIRST MEET?I’d love to tell you a really good story about how we met, but it’s really boring and we met at work! We were friends for quite a while before we got together, which is part of the reason we’re so good together, as we know each other so well.

WHAT WAS THE PROPOSAL LIKE?We were in Banff, Canada for New Year’s and my early January birthday the year before last, having the best ski/snowboarding holiday ever. On my birthday, Bryn took me husky dog sledding and we spent the day up in the mountains, sledding over frozen lakes and through picturesque scenery.

After what was already an amazing day, Bryn gave me my birthday card and inside was a ring and a note asking me to do him the greatest honour of becoming his wife! I was so totally shocked and had no idea that he had been planning to ask me to marry him at all, as it wasn’t really something that we had ever discussed. I think my fi rst words were “Are you serious!” before of course saying yes!

My birthday was pretty much at the end of our two-week trip, so knowing that he had been waiting to do that the entire time we were in Banff, and managing to not let the secret slip, made it feel even more special. We then went out for my birthday meal and a few celebratory cocktails with massive, stupid grins on our faces. I will remember that day forever.

ANY FAVOURITE MEMORIES FROM THE BIG DAY?The day itself was more amazing that we could have hoped for. It was one big celebration with all of our closest friends and family (around 100 of them, not scary at all!). It was the best day of our lives.

It was a very DIY wedding with a shabby chic/rustic kind of theme. My mum and I made everything ourselves, from invites and cocktail jars to signs and decorations. My favourite part was Bryn and I reading our personalised vows out to each other – it was emotional, magical and scary all at the same time! Another thing I will never forget is the groom being crowd surfed out of the room at the end of the night, with everyone chanting, “There’s only one Brynmor.” ‘Totally epic’ sums it up!

WHERE DID YOU GO ON YOUR HONEYMOON?We’re not the ‘sitting on a beach for two weeks’ type of couple (especially as Bryn is very fair skinned and not made for sunshine!) and we’re mad about the snow. We spent two weeks skiing and snowboarding in Whistler, Canada and then spent four overly indulgent nights in Vancouver before returning home; it was the trip of a lifetime. Spending two weeks on my snowboard just totally topped off the best month of my life.

SUPPLIERSDress: Enzoani’s Beautiful Collection,

The O Zone, Brighton (£1,000) – www.ozoneweddings.co.ukCake: Twit Twoo Bakery, Brighton – www.twittwoobakery.co.uk; The Cheese Works, Cheltenham – www.thecheeseworks.co.uk

Photography: Anna Pumer Photography, Brighton – www.annapumerphotography.com

Music: Wedding Party DJs, Brighton – www.weddingpartydjs.co.ukFlowers: Church Lane Flowers, Seaford – www.churchlanefl owers.com

Suits: Ted BakerTransport: Mercedes

Photo Booth: Vintage Photo Booth – www.vitange-booth.co.ukVideography: Prince Charming – www.princecharming.me

To fi nd out more about our wedding services, phone 01273 680 400, visit www.stanmerhouse.co.uk or email [email protected]

Alternatively, keep up to date by liking us on Facebook at www.facebook.com/StanmerHouse or following us on Twitter @StanmerHouse

AUTUMN 2015 - 87

W&H_Iss10_Autumn15_Weddings.indd 3 24/07/2015 13:04

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--·

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Find increased profits where you'd Least expect them.

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Adding non-alcoholic cocktails to your bar menu could boost soft drink margins by upto40%.

Order your Frobishers Mocktail Menu and Recipe Card for ideas, inspiration and tips to drive your premium soft drink sales.

FOR MORE INFORMATION EMAIL

[email protected] OR VISIT WWW.FROBISHERS.COM

~@FROBISHERS #UNUSUALSUSPECTS

FOOD & DRINK APPS

COOKING THE BOOKSIT’S THAT TIME OF YEAR WHEN STUDENTS WILL BE PACKING THEIR BAGS, KISSING THEIR PARENTS GOODBYE AND

EMBARKING ON THEIR UNIVERSITY ADVENTURES. WHETHER YOU’RE A FRESH-FACED FIRST YEAR OR A WELL-SEASONED POSTGRAD, HERE ARE FIVE TOP APPS THAT WILL HELP YOU GAIN THE CULINARY SURVIVAL SKILLS YOU NEED TO GET BY

AUTUMN 2015 - 89

Sorted FoodBy Sorted Food (Free)

A big part of university life is about

making new friends, and what better

way to get social than through a mutual

love of food? The Sorted Food app does for dishes what

Instagram does for selfi es, allowing you to connect with

your mates and share your own cooking creations, while

also honing your skills with over 700 preloaded, high

quality video recipes. Think of it as Facebook for foodies.

Pasta Recipes FreeBy App Cookies (Free)

As any student will tell

you, pasta is essential to

surviving university. But

it needn’t be all spag bols and tuna pasta

bakes; fortunately, this selection of 1,500

recipes includes fl avours for practically

every palate and occasion. A breeze to

navigate and simple to use, the app offers

everything from straightforward basil

pesto to creamy cheese sauces, whether

you’re cramming before an exam or

having dinner with friends.

BigOven 350,000+ Recipes and Grocery ListBy BigOven.com (Free)

Get inspired and

organised in the kitchen with this handy

recipe collection. In addition to choosing

from hundreds of thousands of ideas, you’ll

be able to store all your favourites in one

place. The app converts your meals into a

simple shopping list, sorted alphabetically

by department, and a menu planner option

means you can schedule your week’s meals

and make the most of your leftovers.

Half Hour Meals - Quick & Easy RecipesBy Concourse Media (Free)

If you’re struggling to fi nd time to eat in

between lectures, seminars or (let’s be

honest) going out, this is certainly the app for you. With

recipes organised into categories such as entertaining and

healthy cooking, these delicious meal ideas will have you

cooking up a storm in no time, meaning you can get back

to all that hard work you’ve got to do…

Healthy RecipesBy SparkPeople, Inc. (Free)

Forget the takeaways

and fast food – there’s

no reason you can’t

stay as fi t as a fi ddle throughout your

studies. With Healthy Recipes, you can

browse more than 500,000 affordable,

tried and tested dishes, created to fi t

any criteria you like, be it meal or

cuisine type, occasion, course or prep

time. There are also video demos from

professional chefs, plus measuring is

made easy with a conversion calculator.

W&H_Iss10_Autumn15_Apps.indd 3 24/07/2015 13:06

90 - AUTUMN 2015

p90.indd 2 24/07/2015 12:25

Accountancy • Audit • Taxation • Payroll

Gary Sargeant+Company Chartered Accountants and Statutory Auditors

Add a sixth sense to your business

Proud to be part of the Whiting & Hammond team

Find out what award winning accountants could do for you I For a free, no obligation consultation, contact us now!

Sage Connect201a ..

Winner PracttceoftheYear

2-5 Partner

ICAEW CHARTERED ACCOUNTANTS

Kent corporate finance Alliance

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GADGETS

AS PAUL HOLLYWOOD AND MARY BERRY RETURN TO OUR SCREENS FOR A BRAND NEW SERIES OF THE GREAT BRITISH BAKE OFF, IT’S TIME TO ROLL UP OUR SLEEVES AND START CREATING SOME CONFECTIONARY MASTERPIECES OF OUR OWN. HERE ARE FIVE HANDY APPLIANCES

THAT WILL HELP YOU ON YOUR WAY TO BECOMING A STAR BAKER

GOURMET GADGETS & GIZMOS

92 - AUTUMN 2015

SMEG STAND MIXER£395.11 from www.smeg.fr

Whether you’re whipping up dough for pizza, pasta or pie, this award-winning machine from Smeg will have you mastering the art of mixing in no time. Its 4.8-litre bowl and locking plate comes in polished stainless steel, accompanied by an ergonomic handle and up to 1O speeds to choose from. Non-slip feet, motor overload protection and a lock command when the head is raised will ensure a safe and successful bake, and with a cool, neutral cream colour to boot, it will look the part in any kitchen, ready to use again and again.

W&H_Iss10_Autumn15_Gadgets.indd 2 24/07/2015 13:08

AUTUMN 2015 - 93

KLARSTEIN VITAIR TURBO£97.53 from www.klarstein.com

The VitAir Turbo is ground-breaking for a new generation of hot air fryers. It’s the natural progression of the successful VitAir product line, which is one of the most popular hot air fryers in Germany. Besides its multi-functionality, it scores with innovative design and easy handling

– a must-have for every health conscious, modern household. A non-stick coating makes it easy to clean and ideal for oil-free baking,

enhanced by a 1,4OOW halogen infrared heating element for even heat distribution, as well as a high-resolution LCD display and digital mixer

to set temperature and time.

KENWOOD KMIX HAND MIXER

£64 from www.redcandy.co.uk

Nothing quite touches the solid and simple design of the Kenwood kMix hand mixer. The pure, understated aesthetics, chunky die-cast aluminium body and plain red fi nish lend this designer food mixer a

reassuring feel of high quality, turning it into a kitchen accessory that you will want to keep on display rather than tuck away in a drawer. In addition to a 3OOW motor, fi ve-speed control, durable whisk and

kneader and compact body, it comes with a stand that provides effi cient storage for the body, both sets of mixer arms and the cable.

TYPHOON ITALIAN JOB BELLA SCALES

£29.50 from www.redcandy.co.uk

These scales are a testament to Typhoon’s quest to combine sublime design with high-quality materials and sturdy build; indeed, stylish

curves and a rich red body will make them a standout feature in your kitchen. Dominating the design is a large retro dial, which comprises a series of concentric circles in bold and contrasting tones and colours,

while the metal dial surround matches perfectly with the polished stainless steel measuring bowl. Plus, they’re spring loaded and have an in-built adjusting mechanism for fi ne-tuning – a funky gift for anyone

with a designer kitchen.

TURNTABLE KITCHEN TIMER

£9.95 from www.prezzybox.com

When you’re cooking, you need to make sure you’ve got time on your side, so why not try a timer that’s as fun as it

is functional? Enter the stylish turntable kitchen timer – just spin the record to set the time and get your food just the

way you like it. Perfect for music lovers and foodies, it comes gift boxed and can be set for up to 55 minutes, allowing you

to get on with other things in the kitchen while you wait, without having to keep an eye on the oven clock.

W&H_Iss10_Autumn15_Gadgets.indd 3 24/07/2015 13:08

S E V E N O A K S - T U N B R I D G E W E L L SI S L I N G T O N - V E R B I E R

w w w . t h e c h a p e l . c o . u k

W&H_Iss10Autumn15_Competition_DP.indd 4 24/07/2015 14:34

WIN A YEAR’S HAIRDRESSING

WORTH OVER £1,000!

FOR YOUR CHANCE TO WIN, EMAIL YOUR NAME, ADDRESS AND TELEPHONE NUMBER TO [email protected] WITH ‘GASTRO CHAPEL COMPETITION’ IN THE SUBJECT LINE.

ALTERNATIVELY, SEND YOUR DETAILS TO WHITING & HAMMOND, THE LITTLE BROWN JUG, CHIDDINGSTONE CAUSEWAY, TONBRIDGE, KENT TN11 8JJ. CLOSING DATE FOR ENTRIES IS DECEMBER 31 2O15.

TERMS AND CONDITIONSThe offer is for hairdressing services only and cannot be exchanged for cash or products. It includes six visits for cut and colour or cut only and six visits for a blow-dry and styling during calendar year 2O16.

The winner will be selected at random and Whiting & Hammond’s decision is final. Only one entry per person will be accepted. Winners may be asked to take part in publicity photos relating to the competition. Terms and conditions apply. If full contact details are not supplied (name, address and telephone number), your entry will be invalid.

In the unlikely event that the prize as stated above is not available, Whiting & Hammond reserves the right to offer a prize of similar value.

ARE DELIGHTED TO OFFER ONE LUCKY READER A CHANCE TO WIN A YEAR’S HAIRDRESSING AT THE CHAPEL,

THE MULTI AWARD-WINNING HAIR SALON GROUP

W&H_Iss10Autumn15_Competition_DP.indd 5 24/07/2015 14:34

BALDWINSwww.baldwinstravel.co.uk / 01892 511 999

CHILSTONEwww.chilstone.com / 01892 740 866

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

CURRY KITwww.currykit.com / 0844 474 4754

DALE HILLwww.dalehill.co.uk / 01580 200 112

EDIBLE OILwww.edibleoildirect.co.uk | 01797 364 100

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

FREEDRINKS LTD – zeowww.drinkzeo.com / 0207 268 3015

FROBISHERS www.frobishers.com / 01392 825 333

FULLER’S www.fullers.co.uk / 020 8996 2000

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

G COLLINS & SONSwww.gcollinsandsons.com / 01892 534018

HAYWARDS BUTCHER www.haywardsbutchers.co.uk / 01732 355 611

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

SUPPLIERS LISTING

96 - AUTUMN 2015

HENRY PAUL FUNERALS www.henrypaulfunerals.co.uk / 01892 825 505

HT WHITE & CO. LTDwww.htwhite.com / 01323 720 161

HOP FUZZwww.hopfuzz.co.uk / 07858 562 878

I.A.HARRIS www.iaharris.co.uk / 0207 622 7687

KENT FARMERS MARKET ASSOC.www.kfma.org.uk / 01732 833 976

LARKINS www.larkinsbrewery.co.uk / 01892 870 328

PENSHURST FINE FOODS 01892 664 044

RENCRAFTwww.rencraft.co.uk / 01732 762 682

ROYAL TUNBRIDGE WELLS SPRING WATER www.royalspring.co.uk / 0845 602 5690

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

WALSH BROS JEWELLERSwww.walshbros-jewellers.co.uk / 01892 514 519

WARBURTONS CHEFS LTDwww.warburtonschefs.co.uk / 01732 850 308

ZONAL www.zonal.co.uk / 0800 131 3400 / [email protected]

W&H_Iss10_Autumn15_SuppliersListing.indd 2 24/07/2015 14:33

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ROYAL TUNBRIDGE

WELLS

MAKING THAT BOOKING

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

with Whiting & Hammond...

98 - AUTUMN 2015

THE LITTLE BROWN JUG Chiddingstone Causeway,

Tonbridge, Kent TN11 8JJ

Manager: Janet Webb

Head Chef: Steve Ednie

Tel: 01892 870 318

Email: [email protected]

Website: www.thelittlebrownjug.co.uk

THE KINGS HEAD Westerham Road, Bessels Green,

Sevenoaks, Kent TN13 2QA

Manager: Jamie Owens

Head Chef: Jonny Gain

Tel: 01732 452 081


Website: www.kingsheadbesselsgreen.co.uk

THE CRICKETERS INN Wrotham Road, Meopham,

Gravesend, Kent DA13 0QA

Manager: Scott Hawkes

Head Chef: Darren Collins

Tel: 01474 812 163


Website: www.thecricketersinn.co.uk

THE FARM @ FRIDAY STREET 15 Friday Street, Langney,

Eastbourne, East Sussex BN23 8AP

Manager: Paul Worman

Head Chef: Neil Parfi tt

Tel: 01323 766 049


Website: www.farmfridaystreet.com

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

Manager: Mark Barrett

Head Chef: Steven Austin

Events Manager: Rebecca Weller

Tel: 01273 680 400


Website: www.stanmerhouse.co.uk

THE CHASER INNStumble Hill, Shipbourne,

Tonbridge, Kent TN11 9PE

Manager: Craig White

Head Chef: Daniel Curtis

Tel: 01732 810 360


Website: www.thechaser.co.uk

THE BLUE BALLDeans Lane, Walton-on-the-Hill,

Tadworth, Surrey KT20 7UE

Manager: Martin Slocombe

Head Chef: TBC

Tel: 01737 819 003


Website: www.theblueball.co.uk

THE BLUE BALL THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,

East Sussex TN6 3NP

Manager: Kiran Shukla

Head Chef: Amos Burrows

Tel: 01892 852 423


Website: www.themarkcross.co.uk

W&H_Iss10_Autumn15_Personal Contacts.indd 2 24/07/2015 13:10

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WALQ~ti 1DIDOQ~ ANTIQUE AND MODERN JEWELLERY

To celebrate Walsh Eros Jewellers 20th year of trading in Tunbridge Wells, we will be offering discounts on different ranges each month during 2015.

www.walshbros-jewellers.co.uk

eMail: [email protected] Tel: 01892 514519 Fax: 01892 543865 16 Mount Pleasant Road, Tunbridge Wells, Kent TN1 1 OU

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By Appointment to Her Majesty The Queen

Jeweller G Collins & Sons Limited

Royal Tunbridge Wells

~ollin~ & ~on~ ~~~~~~~~~~++~~~~~~~~~~

76/78 High Street, Royal Tunbridge Wells, KentTNI IYB Tel. 01892 534018 I Fax. 01892 510536

Email. [email protected] I www.gcollinsandsons.com

Gastro Magazine Issue 10 Autumn 2015

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Transcript of Gastro Magazine Issue 10 Autumn 2015