gastro magazine autumn 2014

100
TOM KITCHIN Why the Michelin starred chef shares our passion for home grown produce THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP GASTRO HELP OUR HEROES What you can do to protect the UK’s farming heritage MOVIE MEALS Our favourite foodie film moments revealed JOURNEY’S END We visit South Africa’s premium wine estate CYDER HOUSE RULES How Aspall Hall is putting apples back on the map MEMORABLE FLAVOURS Embrace your inner child with a great new sauce BREAKFAST OF KINGS All the apps and gadgets you’ll need to start your day EXCLUSIVE FREE ON THE HOUSE

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Page 1: Gastro Magazine Autumn 2014

TOM KITCHIN Why the Michelin starred chef shares our passion for home grown produce

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTROHELP OUR HEROESWhat you can do to protect the UK’s farming heritage

MOVIE MEALSOur favourite foodie

fi lm moments revealed

JOURNEY’S ENDWe visit South Africa’s

premium wine estate

CYDER HOUSE RULESHow Aspall Hall is putting apples back on the map

MEMORABLE FLAVOURSEmbrace your inner child with a great new sauce

BREAKFAST OF KINGSAll the apps and gadgets

you’ll need to start your day

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FREE

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WELCOME

W hat better way to round off the warmer months than with a brand new edition of Gastro? As

always, this issue is jam-packed with plenty of your favourite foodie features, along with some new additions to see you through the more autumnal times ahead.

Things have certainly been busy in our part of the world lately, as our eighth pub, The Kings Head in Bessels Green, has well and truly found its feet and become a top choice among our customers. We’ve also been hosting a number of exciting events, including our renowned beer festivals, which continue to bring together friends and family from far and wide.

To kick off the magazine this time round, we’ve got an exclusive interview with Michelin starred chef Tom Kitchin, who tells us how the Scottish food revolution is showing no signs of slowing and offers one of his delicious recipes for you to make at home.

Budding chefs will enjoy our usual roundup of mouth-watering W&H dishes to try their hand at too. From succulent barbecue pulled pork to braised oxtail ravioli, these fantastic meals will have your stomach rumbling before you’ve lit the stove. What’s more, our Executive

Chef, James Moyle-Rosser, will once again be taking you behind the scenes to discover the secrets of one of our most appetising options.

We’ll be keeping you updated with all the latest news and goings-on from the world of Whiting & Hammond and introducing you to some more key members of our team. Gastronomic gurus can get their fi ll of seasonal tips, plus all you discerning connoisseurs out there can take your pick of some of the best culinary trips, products and experiences that will keep you busy until winter.

Elsewhere, we head to South Africa to explore the Journey’s End estate, where some of our most palate pleasing wines are produced. Also, join us as we meet the man behind Must-Chup, a new and exciting condiment that’s been taking our patrons by storm, and fi nd out what you can do to support British farmers as we get to know some of our fi nest foodie heroes at the Royal Agricultural Benevolent Institution.

Planning the perfect breakfast? Then look no further than our latest apps and gadgets, which include some of the best products to help you create a morning meal that

will never fail to impress. If you’re a real fi lm buff then you’re bound to love our pick of 1O of the best movie meals of all time – everyone has their favourite scenes from beloved classics, which got us thinking about which ones would stand up in the gourmet hall of fame. Have your most cherished moments been mentioned?

For a glimpse of some of the great events we’ve been hosting this year, check out the highlights by browsing through some of our social snapshots. If you haven’t been able to make any so far, fear not, as there are plenty more dates to put in your W&H diary.

Gastro is your one-stop shop for all things fl avoursome in Kent and Sussex, but don’t just take my word for it – read on and fi nd out for yourself!

Cheers,

Brian Keeley Whiting MD

P.S. As usual, my fi nal thoughts can be found on p.97.

What’ll it be, then?What’ll it be, then?

AUTUMN 2014 - 05

Cheers,

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Contents

25

32

30

06 - AUTUMN 2014

08 - FRONT OF HOUSE

Catch up on the latest news from the world of W&H

11 - THE EIGHT WONDERS

Get to know our award winning gastro pubs

21 - W&H EVENTS

Key dates to remember over the coming months

22 - SEASON’S EATINGS

Six of the best foodie connections to enjoy

25 - TOM KITCHIN

The Michelin starred chef goes from nature to plate

30 - MY FAVOURITE DISH

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

33 - CREAM OF THE CROP

Fresh produce, tips and ingredients to savour

34 - INCREDIBLE JOURNEY

We head to South Africa for some wonderful wines

39 - FOODIE FACTSHEET

Titillate your taste buds with this tantalising trivia

41 - MOVIE MEALS

Our top foodie moments from the silver screen

44 - CYDER HOUSE RULES

Find out how Aspall is bringing apples back

49 - BREAKFAST AT W&H

Great food that’s worth getting out of bed for

51 - LOYALTY CARD

Save money with the popular incentive scheme

53 - MEET THE TEAM

Say hello to some key members of our family

54 - HOME SWEET HOME

Fabulous dishes to try from the comfort of your kitchen

34 INCREDIBLEJOURNEYS{ }

“IT’S AN EXCITING TIME FOR BRITISH FOOD AND BRITISH CHEFS”{ }

44 CYDER HOUSERU L E S{ }

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GASTRO

6454

58

93

Editor – Richard [email protected]

Deputy Editor – Frederick Lattyfl [email protected]

Designer – Dom [email protected]

Junior Designer - Xela [email protected]

Production Co-ordinator – Phil [email protected]

Commercial TeamGemma Hak - [email protected]

Alice Harding - [email protected] Kelly - [email protected]

Clara Higgs-Prosser - [email protected] Lindholm - [email protected]

Marketing Manager - Laura [email protected]

Marketing Executive - Sarah [email protected]

Publishing Director - Nick [email protected]

ContributorsSam Yardley

Kim BrettValentin HeydeValerie Thacker

Marc MillarFitzGerald Photographic

Peter SheppardTina Chatfi eld Photography

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

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

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

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

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

58 - JUST A PERFECT DAY

A Sussex couple’s dream wedding at Stanmer House

62 - FIVE OF THE BEST

Get creative with these fabulous kitchen additions

64 - MEMORABLE FLAVOURS

Meet the local man behind a cracking new condiment

67 - FOODIE HEROES

What you can do to protect our agricultural heritage

73 - FARMERS’ MARKETS

Support your traders through this handy listings page

76 - FISHY BUSINESS

Our Executive Chef goes in search of perfection

78 - SOCIAL SNAPSHOTS

Check out some of our favourite summer photos

85 - APPY EATER

How your smartphone can help you cook up a storm

86 - GOURMET GADGETS

Essential tools to make the most of your breakfast

88 - YOUR FEEDBACK

The latest online buzz about our pubs and restaurants

91 - COMPETITION

Don’t miss your chance to win a tasty meal for four

93 - BUDDING CHEFS

Do you have what it takes to be a W&H apprentice?

97 - A WORD FROM THE TOP

Brian Whiting talks about what we’ve got coming up

98 - CONTACT DETAILS

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

MEMORABLEFLAVOURS{ }

Cover Image: Marc Millar

GASTRO

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58

93

Editor – Richard [email protected]

Deputy Editor – Frederick Lattyfl [email protected]

Designer – Dom [email protected]

Junior Designer - Xela [email protected]

Production Co-ordinator – Phil [email protected]

Commercial TeamGemma Hak - [email protected]

Alice Harding - [email protected] Kelly - [email protected]

Clara Higgs-Prosser - [email protected] Lindholm - [email protected]

Marketing Manager - Laura [email protected]

Marketing Executive - Sarah [email protected]

Publishing Director - Nick [email protected]

ContributorsSam Yardley

Kim BrettValentin HeydeValerie Thacker

Marc MillarFitzGerald Photographic

Peter SheppardTina Chatfi eld Photography

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

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

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

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

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

- JUST A PERFECT DAY

A Sussex couple’s dream wedding at Stanmer House

- FIVE OF THE BEST

Get creative with these fabulous kitchen additions

- MEMORABLE FLAVOURS

Meet the local man behind a cracking new condiment

- FOODIE HEROES

What you can do to protect our agricultural heritage

- FARMERS’ MARKETS

Support your traders through this handy listings page

Our Executive Chef goes in search of perfection

78 - SOCIAL SNAPSHOTS

Check out some of our favourite summer photos

85 - APPY EATER

How your smartphone can help you cook up a storm

86 - GOURMET GADGETS

Essential tools to make the most of your breakfast

88 - YOUR FEEDBACK

The latest online buzz about our pubs and restaurants

91 - COMPETITION

Don’t miss your chance to win a tasty meal for four

93 - BUDDING CHEFS

Do you have what it takes to be a W&H apprentice?

97 - A WORD FROM THE TOP

Brian Whiting talks about what we’ve got coming up

98 - CONTACT DETAILS

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

MEMORABLEFLAVOURS}

Cover Image: Marc Millar

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NEWS

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

08 - AUTUMN 2014

Good news for our customers, who will be able to take advantage of discounted food bills across all W&H sites come September. In support of Tax Parity Day on Wednesday September 24, which aims to reduce VAT in pubs, bars and restaurants, we will be knocking 7.5% of the standard 2O% VAT rate off our food prices for one day only. Our involvement in the campaign for a second year running follows an appeal to local MPs by MD Brian Whiting, who, along with other local publicans, is aiming to reduce VAT throughout the hospitality industry in response to the disparity between pubs and supermarkets. Here’s a copy of his letter to those MPs... www.vatclubjacquesborel.co.uk

TASTY INCENTIVE

To whom it may concern,

I write to ask for your support for a cut in VAT from 2O% to 5% in restaurants, pubs, bars and hotels. At the moment there is a significant disparity between the zero rate of VAT on food and beverage sales in supermarkets and the 2O% VAT rate for sales in pubs and restaurants.

On Wednesday September 25 2O13 the VAT Club Jacques Borel organised Tax Parity Day and on Wednesday September 24 2O14 it will be repeating this day of action. Tax Parity Day last year was an outstanding success, with some 15,OOO outlets joining in to support the campaign and secure a fair and equitable VAT rate for hospitality services in the UK. Whiting & Hammond joined in 2O13 and will be joining again in 2O14. The pubs and restaurants taking part saw an average increase of 2O% in their sales and it proved how popular a VAT cut would be and how it would benefit the local businesses involved.

Hospitality services support over two million jobs in the UK and are highly price-sensitive. A reduction in VAT would feed through to lower prices, stimulating demand and creating a significant number of new jobs, particularly for young people seeking their first step on the employment ladder. It would help to sustain local communities and regenerate town centres.

The difference that currently exists between the VAT treatment of supermarket sales compared to sales of food and beverages in pubs, restaurants and hotels is simply unfair and something has to be done about it. Supermarkets have the audacity to brand a selection of their products as ‘Gastro Pub Style’ in direct competition to us. Alongside this, they run campaigns encouraging their customers to eat in for £1O as opposed to dining out, where they have the additional 2O% VAT on their bill.

Whiting & Hammond is a group of eight pubs that has been in business for 11 years. From a standing start we now employ 337 staff and over the last 12 months we have paid £1,16O,374 in VAT alone. If a percentage of this huge figure was freed up, we would definitely look to open up additional sites, thus creating more jobs, which in turn would support the local community.

I would be grateful, therefore, if you could write to the Chancellor of the Exchequer, George Osborne MP, to bring the matter to his attention.

Yours faithfully,

Brian Keeley WhitingManaging Director

Yours faithfully,

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AND THE

WINNER IS...

Congratulations to Michelle Pitkin from Crowborough, the lucky winner of our most recent competition, who not only enjoyed a fantastic meal for four at The Farm @ Friday Street in Eastbourne, but was also treated to an amazing pamper package courtesy of The Gallery in Tunbridge Wells – absolutely free! Keep an eye out for details of our latest competition on p.91.

NEWS

AUTUMN 2014 - 09

A W&H manager has been presented with an award for his efforts in supporting the local community. Paul Giles, formerly Manager at The Cricketers Inn in Meopham, but now residing at The Kings Head in Bessels Green, received a Community Award from the Meopham Parish Council. The honour was in aid of the measures taken by Paul and the Cricketers team to ‘save Christmas’ last year for a number of local residents who had lost power following some of the worst storms in years. Parish Councillor Peter Hasler, who recommended us for the award, was among the people whose day was brightened by the complimentary feast laid on for those in need at the local St John’s Church Hall in Meopham. We are certainly very proud of Paul and the team and hope you will join us in congratulating him on his achievement!www.thecricketersinn.co.uk

CRICKETERS CHRISTMAS

Here at W&H we’re always keen to support our pubs’ surrounding areas. To that end we will be stocking a special beer in honour of a fantastic event happening not far from The Little Brown Jug and The Kings Head. Held on Saturday August 3O, Poofest* is a ‘not for profi t’ charitable music festival in the village of Pootings, Kent, which showcases the wealth of local musical talent on offer from around Kent and Sussex. The Kings Head will be serving Poobe*r, which has been specially madeS by Westerham Brewery for the occasion, to show our support of the organisation and its efforts in raising money for various charities both locally and around the world, including New Futures Nepal and the St James’s Place Foundation.www.poofest.co.uk

POOFEST* BREW

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AUTUMN 2014 - 11

THE OLDDUNNINGS MILL Location: East Grinstead,

West Sussex

Opened: October 2004

Indoor covers: 150

Outdoor covers: 100

Ales: 4Staff: 30

Additional features: Original working watermill

next to a tranquil stream in the

pub’s garden

Signature dessert: Waffl e stack with a choice of three

toppings – white chocolate sauce

– toffee sauce – ice cream – maple

syrup – caramelised banana

THE CHASER INN Location: Shipbourne, Kent

Opened: Summer 2003

Indoor covers: 149

Outdoor covers: 104

Ales: 5Staff: 48

Additional features: Three open log fi res and one

log burner

Signature dessert: Banoffee pie – chocolate sauce –

honeycomb pieces

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

BEER FESTIVAL: September 12-14

Introducing our award winning pubs and restaurants

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FOOD - FAVOURITE DISH

AUTUMN 2014 - 13

THE LITTLE BROWN JUG(Head Offi ce)

Location: Chiddingstone

Causeway, Kent

Opened: April 2006

Indoor covers: 155

Outdoor covers: 200+

Ales: 4Staff: 33

Additional features: Unique ‘hut’ facilities for

outside dining and a play area

for children

Signature dessert: LBJ sundae (to share between

2/3) – chocolate ice cream –

Chantilly cream – chocolate

sauce – sticky toffee and

brownie pieces (also available

for one person)

THE MARK CROSS INNLocation: Mark Cross, East Sussex

Opened: September 2006

Indoor covers: 167

Outdoor covers: 150

Ales: 5Staff: 40-45

Additional features: Stunning Sussex countryside

views and an outdoor play area

for children

Signature dessert: Lemon assiette

(variable by season)

BEER FESTIVAL: October 3-5 (Oktoberfest)

“The Mark Cross Inn restored our faith in the local pub. We shall be back to enjoy the spectacular view”

Introducing our award winning pubs and restaurants

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THE FARM @ FRIDAY STREETLocation: Eastbourne,

East Sussex

Opened: December 2007

Indoor covers: 180

Outdoor covers: 84

Ales: 5Staff: 27

Additional features: A large mezzanine, referred

to as The Gallery, which can

fi t up to 50 guests for private

functions and celebrations

Signature dessert: Death by Chocolate – warm

chocolate brownie – Belgian

chocolate ice cream – hot

chocolate sauce

THE CRICKETERS INNLocation: Meopham, Kent

Opened: Summer 2010

Indoor covers: 110

Outdoor covers: 125

Ales: 5Staff: 46

Additional features: Large York stone patio area to

the rear and additional patio

area overlooking the cricket

green at the front

Signature dessert: Earl Grey and lemon infused

cheesecake – raspberry jellies –

raspberry sorbet

AUTUMN 2014 - 15

BEER FESTIVAL: August 8-10

BEER FESTIVAL: August 29-31

Introducing our award winning pubs and restaurants

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FOOD - FAVOURITE DISH

AUTUMN 2014 - 17

STANMER HOUSELocation: Stanmer Park,

Brighton, East Sussex

Opened: November 2011

Indoor covers: 400

Outdoor covers: 500

Ales: 3Staff: 35

Additional features: Two ceremonial rooms, seven

function rooms, three restaurants

and one coffee shop – the only

one of our venues that offers

wedding and conference facilities

Signature dessert: Ice Mandarin parfait served with

a vanilla and orange compote

THE KINGS HEADLocation: Bessels Green,

Sevenoaks, Kent

Opened: March 2014

Indoor covers: 100

Outdoor covers: 100

Ales: 6Staff: 50-60

Additional features: Unique ‘hut’ facilities for

outside dining

Signature dessert: ‘Queens Pudding’ – baked

brûlée with Victoria sponge

running through it, topped with

jam and meringue

“Great service, great food and excellent location. I will certainly be dining here again”

For full contact information and details on how to book a table at each of our venues, see p.98

Introducing our award winning pubs and restaurants

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SPRING / SUMMER 2013 - 75SPRING / SUMMER 2013 - 75AUTUMN 2014 - 21

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

EVENTSAUGUST

Monday 11-Sunday 17: National Afternoon Tea WeekJoin us as we celebrate the most quintessentially British pastime by

indulging in some cracking cakes, sumptuous scones and terrifi c teas! Check with your local W&H site for further information

SEPTEMBERBRIGHTON & HOVE FOOD AND DRINK FESTIVALS

Catch the Stanmer House team two weekends in a row at these brilliant food and drink festivals, located down on the seafront and in the centre of

Brighton - they’re guaranteed to be great family days out at the seaside!

Come and visit the teams from The Little Brown Jug and The Mark Cross Inn, who will be offering up some tasty delights among the hustle and

bustle of The Pantiles market stalls in Tunbridge Wells

Once again we will be promoting everything that’s great and good about British food, showing our support and partnership with the Love British Food campaign throughout the two weeks. Keep an eye out for some fantastic and

exceptionally British dishes on our menus!

Saturday 6-Sunday 7: Sussex and the World Market on Hove Lawns

Saturday 13-Sunday 14: Big Sussex Market on New Road

Saturday 20-Sunday 21: Pantiles Harvest Food Festival

Saturday 20-Sunday October 5: Love British Food Fortnight

British food, showing our support and partnership with the Love British Food

OCTOBERFriday 31: Halloween

It’s that time of year again, so make sure you check with your local W&H site to fi nd out what ghoulish treats they will be offering this All Hallow’s Eve

FESTIVALSAugust 8-10: The Farm @ Friday Street

August 29-31: The Cricketers InnSeptember 12-14: The Old Dunnings Mill

October 3-5: The Little Brown Jug (Oktoberfest)

For more information on our upcoming events visit www.whitingandhammond.co.uk

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22 - AUTUMN 2014

Six of the best foodie connections to look forward to over the coming months

SEASON’S EATINGS

�The CourseWhatever your level of skill, an

unforgettable culinary experience

awaits at Cactus Kitchens in London,

where the Michel Roux Jr Cookery

School offers an array of unique and

intimate classes. Set in the eaves of a

beautifully renovated chapel, the school

provides a luxurious place to spend

quality time learning and cooking with

Michel and some of the nation’s other

top chefs. Prices start at £149 and can

be booked online at

www.cactuskitchens.co.uk

The TripDream, plan and share extraordinary

experiences with likeminded people

by embarking on an eating adventure

with Opentrips. Upcoming highlights

include ‘Eat Your Way Around Istanbul’

from September 19-22, priced at £375

per person. Here you’ll be able to go on

street food tours throughout the city,

visit temples of meze and explore the

local produce markets, while also having

the chance to savour the music, history

and culture of this captivating place.

www.opentrips.co.uk

The FilmFor an enchanting look at food and romance,

don’t miss The Lunchbox, out now on DVD and

Blu-ray, priced £11/£14. Saajan (Life of Pi’s Irrfan

Khan) plays an aging Mumbai office worker

nearing retirement. When he is delivered the

wrong lunch by young housewife Ila (Nimrat

Kaur), the pair grow closer through exchanging

notes and discovering a mutual love of food.

Touching and uplifting, it won’t fail to put a

smile on your face.

www.amazon.co.uk

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AUTUMN 2014 - 23

The SeriesCelebrity chef Lorraine Pascale returns

to BBC2 in September with her new

six-part series, How to Be a Better Cook.

She’ll be creating delicious, easy recipes

to help six kitchen novices find their feet

in the kitchen and wow their friends

and families at a surprise dinner party.

An accompanying cookbook of the same

name is due out on September 11, which

will offer Lorraine’s secrets for readers

to try at home.

www.lorrainepascale.com

The FestivalFoodie fanatics will be in their element on Saturday September 20

and Sunday 21 as dozens of traders set out their stalls at The Pantiles

Harvest Food Festival in Tunbridge Wells, the area’s biggest gourmet

event. Some of the finest local food and drink will be on offer, along

with expert cookery demonstrations, making for a delectable weekend

that’s sure to satisfy all tastes and appetites. For more information

head to www.pantilestraders.co.uk

The BookIn Fish & Shellfish, Rick Stein brings together 120

classic seafood recipes from all over the world,

offering comprehensive and inspirational tips for

choosing, cooking and enjoying your favourite

dishes. A step-by-step guide to over 60 essential

techniques is included for perfecting light salads,

delicious starters and spectacular main courses,

from poaching and salting fish to cleaning

mussels and cooking lobster. Released on August

14, it can be ordered from www.waterstones.com,

priced £22.50.

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SUMMER 2014 - 23

KITCHIN of the

He’s been a regular on MasterChef and was the youngest Scottish cook to win a Michelin star at the age of 29. But there’s something far closer to Tom Kitchin’s heart than TV or trophies – his food. We sit down with the man behind The Kitchin to

hear how his homeland is going from nature to plate

Revolution

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WW

““

“IT’S AN EXCITING TIME FOR BRITISH FOOD AND BRITISH CHEFS”

PH

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MIL

LAR

hen you think of Scotland – or, more specifically, Scottish food – your kneejerk response

may well be more haggis than haute, conjuring images of the deep-fried delicacies that have often haunted the country’s culinary reputation.

Among the many chefs working hard to dispel this notion is Tom Kitchin, the Michelin starred owner of The Kitchin restaurant in Edinburgh. Fusing French techniques, British cuisine and Scottish ingredients, his cooking has made its mark on his country’s status as a gourmet hotspot. It seems he’s not alone, however, as his own efforts are part of a much bigger movement.

“Here in Scotland we’ve been lambasted for doing bad food for such a long time, and finally we’re really doing something about it. But there’s no one person who’s done this and it’s nothing to do with just me; it’s been going on for years and there are so many pioneers of the Scottish

food revolution who have contributed to it. Scotland really is getting a wonderful reputation now and we’ve got to be really proud of that. It’s a collective thing and we’re moving in the right direction.”

For their involvement in this foodie uprising, Tom and his team live by a simple but effective philosophy. The Kitchin’s mantra, ‘From Nature to Plate’, is a reflection of Tom’s passion for the finest, freshest seasonal produce available in Scotland’s natural larder, which continues to put his country’s cuisine firmly on the map.

“In a way it’s amazing that we found this strap line. It’s grown and grown and it’s just the most incredible branding – nowadays you would pay millions of pounds for something like this. But it’s true; we’re absolutely fanatical about where the produce comes from, working with nature and understanding our suppliers.”

Tom (37) wasn’t always the Scottish heritage ambassador he is today, however; like all great chefs, he has worked his way up from humble beginnings. Born in Edinburgh in 1977, some of his early flirtations with food occurred when he went to study catering at Perth College before embarking on a number of life changing apprenticeships.

“Many years ago when I was about 13

I started washing the pots and pans in the local pub and fell in love with cooking in that sense. I met some great people along the way and started doing a bit of the starters and desserts and, before I knew it, I was leaving school and found myself at Gleneagles Hotel at a young age.”

Indeed, Tom’s stint of early training at the renowned luxury hotel was the first of many experiences that saw him work with some of the world’s most respected chefs, from the legendary Pierre Koffman at La Tante Claire in London, to Alain Ducasse’s Le Louis XV restaurant in Monte Carlo. Needless to say, the French gastronomy of his predecessors left a lasting impression.

“All the chefs I’ve worked for are massively influential and renowned for using amazing produce and being true to seasonality. There wasn’t anything molecule about what we were doing; it was very much the traditions of French

gastronomy. So I was really just taking the inspirations I had from working in France and working with Koffman and trying to transmit that into the Scottish larder. They’re all iconic chefs in world cooking and without a doubt they made me the chef I am today.”

Despite the influence his mentors have had on him, however, Tom’s style and flair in the kitchen remains his own. Working closely with a team of selected suppliers, he ensures that his seasonal produce arrives fresh daily, with all meat and fish bought in whole and all butchering and filleting done in-house.

“There’s no doubt that my French training has had a massive influence on the way I cook, but it’s my own style, my own dishes, my own inspiration. Romantically I’m still attached to my French roots and there’s no getting away from the traditions of the French gastronomy, but the food is very much about the seasonal variety

here in Scotland.”Upon returning to his hometown of Edinburgh,

Tom opened The Kitchin in 2OO6 with wife Michaela in a converted whiskey bonded warehouse in the old dock area of Leith. With its original stone and wood features, the intimate and cosy dining room creates a relaxed atmosphere where guests can fully unwind and enjoy ‘the theatre of cooking’.

“I was very proud to be cooking in Scotland. I hadn’t done it for many, many years, so it was a little bit like stepping into the unknown. I had worked for all these wonderful chefs in the greatest kitchens in the world, but when you come to do it yourself and you’ve got to fund it and create something, it’s a different story altogether.”

What he created was a restaurant that quickly caught the attention of diners and critics alike. Within six months of opening, The Kitchin was

awarded a Michelin star, making Tom, then 29, the youngest Scottish chef to receive the most coveted of foodie honours. But as he’s grown older and his cooking has matured, so too has his attitude to the awards that come with it.

“It’s very humbling. When I was younger I was quite obsessed with it, but then I think there’s a period where maturity sets in and it’s a completely different game as you grow into and develop your style. But the accolades are important and they do help because you’re demanding to your staff; you expect them to work long hours and really dedicate their lives to it.”

Following the success of The Kitchin, Tom set his sights on a second venture. Castle Terrace opened its doors in 2O1O, introducing a new dining experience to the city of Edinburgh. Nestled underneath Edinburgh Castle, it combines the expertise and flair of the team

behind The Kitchin with the innovation of Chef Patron Dominic Jack. A close friend to Tom, Dominic has put his unique stamp on the restaurant, receiving a Michelin star of his own in October 2O11.

“First and foremost, Dominic’s a great friend of mine. We started working together at Gleneagles and have been allies ever since. My family and I knew what an unbelievable talent he was; the guy has

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a CV the likes of which have never been seen before, especially for a Scotsman. Even though we’re business partners, Castle Terrace is his restaurant, it’s his Michelin star and he deserves all the credit for his wonderful food. It’s people like that who make these projects possible and I’m the first one to admit that if I was to do this on my own, we’d soon be bankrupt.”

Such unabashed modesty might be considered typical from a chef who has cultivated an ethos of family in everything he does. Along with wife and co-owner Michaela and father Ron, who serves as Managing Director of all his restaurants, The Kitchin’s team includes Food and Beverage Director Philippe Nublat and Maitre d’ Sylvain Ranc, who, as Tom insists, have ensured the collective success of the business.

“The restaurant’s evolved and grown and it’s been amazing to have the family so involved. Without the input of my wife Michaela, who has the most incredible eye for detail, my dad and my team, we would not be where we are today.

No one’s given us millions of pounds to open a restaurant; we developed it ourselves. We’ve grown together and we’ve all learned and made mistakes as we’ve gone along, but each one of us has a strength in a specific area. That’s a very beautiful thing to have made something naturally together and we live and breathe it every day.”

From this organic evolution came a third

restaurant, The Scran & Scallie, which took the ‘From Nature to Plate’ formula and applied it to a gastro pub setting. Under Head Chef David Umpherson, the pub serves fresh, modern dishes alongside forgotten classics such as Sheep’s Heid Scotch Broth, creating a more casual, family friendly dining experience without compromising on the quality of the menu.

“The food there is really good fun and we just love the simplicity and execution of it; it’s a happy, happy place. Because we’ve got so much freedom with the menu and people are embracing it, we buy one animal, break it down and work our way through it. We know exactly where it’s coming from and it’s just so exciting.”

Outside The Kitchin, Tom has become a

““

“ROMANTICALLY I’M STILL ATTACHED TO MY FRENCH ROOTS AND THERE’S NO GETTING AWAY FROM THE TRADITIONS

OF THE FRENCH GASTRONOMY, BUT THE FOOD IS VERY MUCH ABOUT THE

SEASONAL VARIETY HERE IN SCOTLAND”

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recognisable face on television, appearing on popular shows like Saturday Kitchen, MasterChef and The Great British Menu. But while these extracurricular activities have certainly helped in boosting the profile of The Kitchin, Tom maintains that it’s the restaurants that will always come first.

“The world of cooking and the world of chefs today has

changed dramatically. I have no aspirations to become a TV personality, but it’s about trying to get a fine line and not overdoing it. I’ve turned down so many TV shows, but at the same time I understand what the camera wants in a way and try to pick and choose the ones that really excite me. I don’t do it just for the sake of it.”

A point well made, as Tom’s position on TV’s foodie golden age is an ambivalent one.

“At the end of the day we’re all still cooks. If a chef becomes a TV personality and then forgets that they’re a chef, then good luck to them. There are two ways of looking at it: you’ve got young kids now coming into the industry who think that the next quickest way to get to stardom after becoming a premiership footballer or winning The X Factor is to be a chef, which of course isn’t true.

“On the other hand, everyone’s a food critic now, everyone can write a review, everyone wants to buy a cookbook and practice. The whole UK has become more foodie, which is a real plus point. Kids are more into cooking and that’s all down to television as well, so like with anything, there’s two sides to it. I think it’s a positive thing and it gives us great exposure, then after that it’s up to us to deliver. It’s an exciting time for British food and British chefs.”

In June 2O12 Tom received an Honorary Doctorate of Arts degree from Edinburgh Napier University for his significant contribution to Scottish food culture, a reminder that he is continuing to fight the good fight and change the way people think about his country, its heritage and its cuisine. But when you boil it down, his solution for change is far simpler than one might expect.

“Coming to a nice restaurant should be like going to the theatre. You’re creating a real evening out and one that the customers won’t forget. You have to celebrate the local produce, make people feel welcome and make sure they come back.”

In that case, Tom Kitchin, break a leg and take a bow, as we can’t wait for the encore.

THE KITCHIN78 Commercial Quay, Leith, Edinburgh EH6 6LX+44 (O) 131 555 1755www.thekitchin.com

“THERE’S NO DOUBT THAT MY FRENCH TRAINING HAS HAD A MASSIVE INFLUENCE ON THE

WAY I COOK, BUT IT’S MY OWN STYLE, MY OWN DISHES, MY OWN INSPIRATION”

““

“WE’RE ABSOLUTELY FANATICAL ABOUT WHERE THE PRODUCE COMES FROM, WORKING WITH NATURE AND UNDERSTANDING

OUR SUPPLIERS”

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INGREDIENTS

Béchamel sauce 75g butter75g plain fl our85Oml milkSea salt and freshly ground black pepper

Lasagne25g butter1 leek, trimmed, washed and cut into strips4OOg baby spinach2 garlic cloves, peeled and crushed4OOg smoked salmon 3OOg cheddar, grated8–1O lasagne sheets4 dill sprigs, roughly chopped, to garnish

TOM SHARES ONE OF HIS RECIPES FOR YOU TO TRY FROM THE COMFORT OF YOUR OWN KITCHEN...

SMOKED SALMON and SPINACH LASAGNESERVES 4-6

• Heat the oven to 18O°C/Gas 4. To make the béchamel sauce, melt the butter in a heavy-based saucepan, stir in the fl our and cook for 1–2 minutes. Slowly stir in the milk and cook at a gentle simmer, stirring frequently, until the sauce thickens. Season with salt and pepper to taste. Set aside

• For the lasagne, melt half the butter in a heavy-based pan over a medium-low heat. Add the leek strips, season with salt and pepper and sweat gently for 2–3 minutes. Add the spinach leaves, a handful at a time, along with the garlic and cook for another minute or two. Drain off the excess liquid

• Use the rest of the butter to grease a large square or rectangular ovenproof dish. Cut the smoked salmon into small pieces, roughly 2cm square

• Spoon a layer of the béchamel sauce over the bottom of the dish and layer a third of the lasagne sheets on top. Spoon half of the leek and spinach mixture over the lasagne, followed by a good third of the smoked salmon, then cover with a third of the remaining béchamel and sprinkle some cheese over the surface. Repeat the layers of lasagne, leek and spinach, smoked salmon, béchamel and cheese, then cover with a top layer of lasagne

• Spoon the rest of the béchamel sauce on top and scatter over the remaining smoked salmon and grated cheese. Bake for about 45 minutes until the top is a deep golden colour. To check that the lasagne is cooked, insert a knife in the middle; it should meet with minimal resistance

• Scatter the chopped dill on top of the lasagne and serve, with a crisp green salad on the side

METHOD

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DISHMy Favourite

This is where we feature our team’s top

choices from the W&H menu for you to try

at home. We hear from Jonny Gain, Head

Chef at The Kings Head in Bessels Green

30 - AUTUMN 2014

“This dish is packed with intense

flavours. The ravioli itself is the

classic beef and tomato combination,

which works amazingly well with the sweet and

salty ragù, while the salt beef adds lovely texture

and gives it a great meaty flavour. We garnish

the dish with basil and carrot crisps for a nice

crunch – it has proved very popular on our

menu when the sun comes out to play!”

FOR THE FILLINGIngredients1.5kg braised oxtail

2 carrots

4 stalks of celery

1 Spanish onion

1 bay leaf

1 ½ litres beef stock

Method

• Dice the carrots, celery and onion into

5mm cubes

• Braise the oxtail slowly with the carrots,

celery, onion, bay leaf and beef stock until you

can just pull it from the bone.

• Reserve the cooking liquor and strain

Photography by Sam Yardley

BRAISED OXTAIL RAVIOLI IN TOMATO PASTA – SALT BEEF AND FIRE ROASTED RED PEPPER RAGÙ – CARROT CRISPSSERVES 4

Preparation time: 2 hours

Cooking time: 2-3 hours

Note: This recipe requires the pasta to be placed

in the fridge for 1 hour before cooking

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OUR FOOD

AUTUMN 2014 - 31

FOR THE PASTAIngredients250g type 00 fl our

8 large egg yolks

1 tsp tomato purée

1 tsp basil oil

Method• Add all the ingredients into a food mixer

with a dough hook attached and mix until

smooth and elastic. Leave in the fridge for

an hour before using

• Cut the pasta in half. Feed each half

through a pasta machine (setting 0, or as

thin as possible) so that you are left with 2

long strips (you will have to work quickly

here to stop the pasta drying out, so

organisation is key)

• On 1 strip place 250-300g portions of

the oxtail at spaced intervals and brush

around the portions with egg wash. Lay

the other strip of pasta over the top and

use a pastry cutting ring to cut out your

raviolis. These will need to be cooked in

rapid boiling salted water for 4-5 minutes

FOR THE RAGÙ Ingredients2 shallots

4 cloves of garlic

300g salt beef, sliced

500g chopped tomatoes

2 red peppers

400ml oxtail stock

Half a bunch of basil

2 tsp butter

Method

• Roast the peppers over an open fl ame

until the skins turn black then remove

Sweat down the shallots and the garlic for

2-3 minutes then turn up the heat and add

the salt beef. Fry for 2 minutes, stirring

continuously then add the chopped

tomatoes, sliced roasted peppers and

oxtail stock and reduce until a thick ragù

consistency is achieved

• Add the torn basil just before you serve

and fi nish with the butter to give the sauce

a velvety fi nish

FOR THE CARROT CRISPSIngredients2 carrots

Method• Peel the carrots and use the peeler to

slice long thin strips. Cut these in half

lengthways and fry at 140°C until crispy

This dish is packed with intense flavours

SERVE AND ENJOY!

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AUTUMN 2014 - 33

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

AUGUST SEPTEMBER OCTOBER

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, fl avoursome

meat a little lighter for summer, fry up a fi llet

and serve with warm, crusty bread on a bed

of salad and Mediterranean vegetables

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 simply

served with a few scoops of your favourite

ice cream, pears have heaps of 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

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 enjoyed as 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 might 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

CropCream

of the

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FOOD - FAVOURITE DISH

06 - MARCH 2013XX - SUMMER 2014

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FOOD - FAVOURITE DISH

MARCH 2013 - 00SPRING 2014 - XX

Hailing from one of South Africa’s most breathtaking regions, the wines at Journey’s End estate are among

the country’s most celebrated and innovative, enriching our menus with their fruity tones and bold

flavours. Join us as we embark on a tour of this captivating vineyard

The Incredible

Journey

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WINE JOURNEYS

36 - AUTUMN 2014

In the world of fine wines, it’s all about location, location, location; for the Journey’s End estate in South Africa, there’s plenty where that came from, and

then some. Situated in the beautiful Helderberg Basin near Sir Lowry’s Pass (around 45km east of Cape Town), the wines produced here benefit from south facing slopes and cool coastal breezes, making them some of the country’s, and indeed, the world’s finest.

The estate’s stunning vineyards can be found in Stellenbosch, the second oldest and most scenically attractive and historically preserved town in South Africa. The Schaapenberg Terroir, on which the farm sits, has started to draw comparisons to some of the best sites in Bordeaux, with a wealth of exceptional wines emerging from the area.

As the most southerly vineyard in Stellenbosch, Journey’s End’s coastal position helps create wines with fantastic natural acidity and elegance. The estate has adopted a philosophy of ‘less is more’ and is committed to controlling its yields to ensure good concentration of wines specific to its terroir (the complete natural environment in which a particular wine is produced).

In the modern 25O-ton cellar, winemaker Leon Esterhuizen handles the grapes as little as possible and upholds a process of minimal intervention – using wild ferments where possible and importing French oak barrels to add further complexity.

“Leon hopes that the new plantings will add an extra dimension to the wines,” says Zach Emett, Director of Sales for the South of England at Bibendum, our supplier of Journey’s End. “The focus is very much on delicate wines that accurately represent the terroir and the characteristics of each varietal.”

With a selection of four varietal wines available, each bringing their own unique character, Journey’s End certainly remains true to its surroundings. Only the very best oak is

used for the barrels, with excellent plantings of Sauvignon Blanc, Viognier, Semillion and Petit Verdot adding another dimension to the range. In 2OO9 two new super premium wines were released: ‘The Cape Doctor’ is named after the south-easterly wind that cools the vineyard, while ‘Destination’ is the pinnacle of their white winemaking.

The stunning vineyards on the Journey’s End estate were purchased and replanted in 1996 by the Gabb family, who were no strangers to dealing with some of the world’s most beloved wines. Chairman and founder Roger Gabb started Western Wines in 198O, which evolved from being an importer and supplier of private label wine for the UK’s multiple grocery market, to becoming Britain’s largest branded supplier of South African wine, with a market share of over 4O%.

Also the brains behind the global Kumala wine brand, Roger took the same energy and vision with him to Journey’s End, creating a winery that not only continues to produce extraordinary vintages, but also goes that extra mile to ensure environmentally conscientious production methods.

“Since 1996 there has been considerable ongoing investment in the estate, with new plantings and the building of a boutique winery at the heart of the vineyard in 2O11,” explains Zach. “The estate is committed to the sustainably, environmentally and ethically sound production of wine, with the farm being one of only two wineries in South Africa to be solar powered.”

Boasting a stylish new tasting centre, glassed on three sides and overlooking the barrel cellar, the winery’s premises fully embrace the unparalleled beauty of the panoramic vista. The decor is minimalist and chic, spilling out onto a spacious terrace and offering spectacular views of mountains, vineyards and nearby False Bay, all the way across to Cape Point.

In addition to selecting rootstocks and clones of the highest quality that are most suitable to the winery’s southwest facing slopes, rigorous pruning also ensures very low yields, while natural pesticides are used to retain the area’s biodiversity and work closely with nature in the vineyard.

What’s more, the wines produced here are well suited to food and are now perfect partners to many of the dishes available in our pubs and restaurants, as Zach explains.

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WINE JOURNEYS

“The range very much complements the group’s food menu,” he says. “The Haystack’s Chardonnay provides mellow oak and tropical fruit notes and is the perfect accompaniment to the great British favourite, fish and chips. In comparison, the Pastor’s Blend, named after the small church at the bottom of the vineyard, has a rich, earthy character with notes of summer herbs accompanying the ripe, dark fruit flavours. It is particularly well suited to lamb and Moroccan spiced dishes. The single vineyard Shiraz has a big, bold, quite rustic finish and sits perfectly with a great steak and Provencal vegetables.”

Giving something back to the community is also important to the estate, as its old oak barrels are put to good use in unique and interesting ways. Last year saw the launch of the vineyard’s very own 6Oft, 12.4-ton medieval trebuchet, which provides the means for throwing the leftover barrels 2OO metres across the vineyard.

“Donations are invited for this activity, helping support the many community projects that Journey’s End is committed to in its local village, from soup kitchens in the winter months to music and numeracy lessons for children,” says Zach.

Such dedication to the surrounding region’s wellbeing, coupled with the consistently strong run of top awards achieved by Journey’s End, is a testament to its status as one of South Africa’s premium estates. And with personalised tasting sessions led by Leon available by appointment, travellers from far and wide can get a firsthand experience of this fascinating place and the wonderful world of wine it inhabits.

Journey’s EndPO Box 3O4O Somerset West, 7129 South Africa+27 21 858 1929www.journeysend.co.za

We take a look at some of the best bottles from

Journey’s End’s three-tier selection

TOP TIPPLES

The Icon Range This selection comprises

very small batches of ‘Destination’ Chardonnay

and ‘The Cape Doctor’ Cabernet Sauvignon,

representing the pinnacle of winemaking at

Journey’s End.

The Estate Range Consisting of four varietal wines (Chardonnay, Merlot, Shiraz and Cabernet Sauvignon), these are made from carefully nurtured

wines on very low yielding vineyard sites.

The Introductory Range These well made, excellent

value wines include the delicious Haystack

Chardonnay, the Weather Station Sauvignon Blanc and

the Pastor’s Blend, which leaves a touch of sweet

spice on the palate, while the smooth tannins give a

long finish.

The Introductory RangeThe Introductory Range

Station Sauvignon Blanc and

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FOOD TRIVIA

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

AUTUMN 2014 - 39

FRUIT JUICE HAS MORE CALORIES THAN COKE

A glass of apple juice can contain 115 calories compared to the 95 found in a can of regular Coca-Cola. Similarly, a cup of grape juice often has 36g of sugar, which is roughly 9g more than in the same amount of Pepsi.

REFRIED BEANS ARE ONLY FRIED ONCE

This common misconception comes from a case of being lost in translation. In Mexican Spanish, refried beans are known as ‘frijoles refritos’, which actually means ‘well-fried beans’ instead of ‘refried beans’. Technically, the dish can also be baked, making the English term doubly inaccurate.

RIPE CRANBERRIES BOUNCE

Due to his artificial leg, New Jersey fruit grower John ‘Peg Leg’ Webb couldn’t carry barrels of cranberries down steps in the 1840s. He discovered that the firmest cranberries bounced down on their own. This led to a ‘bounce board separator’ test, which is still used today.

TEABAGS WERE INVENTED

BY ACCIDENT

In 1904 a New York tea merchant named Thomas Sullivan began sending samples to his customers in small silken sacks. Rather than empty the contents as intended, patrons brewed their tea using the entire container instead. And thus, the humble teabag was born.

APPLES, APPLES EVERYWHERE

There are over 7,500 different varieties of apple cultivated throughout the world, be it for the purposes of cooking, eating or making cider. This means that if you were to try a different one each day, it would take more than two decades to sample them all.

PEANUTS AREN’T NUTS

In actual fact, they’re part of the legume or bean family. Unlike a variety of ‘tree nuts’, peanut seeds, which grow inside pods much like peas or beans, fl ower at surface level before migrating underground to reach maturity. They are then removed from the ground during harvesting.

for the purposes of cooking, eating or making cider. This means that if you were to try a different one each day, it would take more than two decades to sample them all.

peanut seeds, which grow inside pods much like peas or beans, fl ower at surface level before migrating underground to reach maturity. They are then removed from the ground

POUND FOR POUND

Pound cake is so named because it was once made using a pound of fl our, butter, eggs and sugar. Since this traditional recipe produces a cake much larger than most families can consume, smaller quantities of ingredients are now accepted within the

remit of a 1:1:1:1 ratio.

WE’RE LOVING IT?

McDonald’s sells more than 75 hamburgers every second, while its daily customer traffi c is greater than the population of Great Britain. Furthermore, one billion pounds of McDonald’s beef is consumed annually by Americans alone,

around one million of whom are employed every year by the burger chain.

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From the magic of Disney to the gritty realism of Scorsese, food has played a key role in some of Hollywood’s most memorable and iconic scenes. Frederick Latty delves into the cinematic archives to profi le 1O of our

favourite gourmet moments throughout the history of the silver screen

WE’LL HAVE WHAT THEY’RE HAVING...

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PULP FICTION (1994)

When hit man Vincent Vega (John Travolta) takes his mob boss’s wife Mia Wallace (Uma Thurman) out

to dinner at ‘50s-themed diner Jackrabbit Slim’s, the pair shoot the breeze on everything from

foot massages to uncomfortable silences. One ‘bloody as hell’ steak

and ‘fi ve dollar shake’ later, the pair are dancing the night away to the

sounds of Chuck Berry’s You Never Can Tell, before retiring home for a

drug fuelled nightcap.

LADY AND THE TRAMP (1955)

For what must be the most romantic fi rst date imaginable, streetwise

downtown mutt Tramp treats sheltered uptown cocker spaniel Lady to a slap-up meal at Tony’s

restaurant, where the proprietor treats his canine guests to a bowl of

spaghetti and meatballs. The result is one of the best loved dinner scenes

ever conceived; almost 60 years later, this remains the benchmark against which all other foodie fi lm

moments are measured.

THE GODFATHER (1972)

Louis Italian-American Restaurant provides the backdrop for one of the

most memorable and haunting scenes in Francis Ford Coppola’s mob masterpiece.

Following an assassination attempt on his father, prodigal son Michael Corleone (Al Pacino) attends a ‘sit-down’ with heroin peddler Virgil ‘The Turk’ Sollozzo and

corrupt cop Captain McCluskey. Pacino’s steely eyed stare and the thunderous roar of an approaching train make this bloody,

harrowing revenge sequence one of cinema’s all-time greats.

WHEN HARRY MET SALLY... (1989)

One of fi lm’s most iconic scenes sees ‘platonic’ pair Harry Burns

(Billy Crystal) and Sally Albright (Meg Ryan) debate whether or not any of the former’s sexual conquests have ever faked an

orgasm, with Sally proceeding to do just that – to hilariously graphic

effect. A nearby patron’s famous line, “I’ll have what she’s having”, has since been immortalised in

Katz’s Delicatessen in New York City where the scene was fi lmed.

RATATOUILLE (2007)

In a Disney scene somehow reminiscent of a Marcel Proust novel,

venomous food critic Anton Ego (voiced by Peter O’Toole) is spirited

away to a bittersweet childhood memory upon tasting the eponymous

dish. From the intricately detailed close-up of a delicate mouthful to the poignant, decades-spanning

fl ashback, this is a wonderful ode to the power of food to evoke the

fondest memories and warm even the coldest heart – a sheer joy to watch.

LADY AND THE TRAMP

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MOVIE MEALS

AUTUMN 2014 - 43

RAGING BULL (1980)

Robert De Niro and Martin Scorsese’s fourth fi lm collaboration follows

self-destructive boxer Jake LaMotta, who is at his meanest and most volatile

when he verbally berates wife Irma for overcooking his steak. The tension

is palpable as the abusive LaMotta eventually overturns the dining table and meal he had so fervently insisted upon. Powerful, brutal and relentless, this is undoubtedly among the most

distressing dinner scenes you’re likely to see on screen.

INDIANA JONES AND THE TEMPLE OF DOOM (1984)

The second instalment of Steven Spielberg’s classic adventure series sees Indy (Harrison Ford) and his

companions journey to Pankot Palace in India, where they are treated to a wonderfully gruesome banquet, including such exotic delicacies as

eyeball soup, chilled monkey brains and ‘snake surprise’. Deliciously

disgusting and tremendous fun to watch, this is vintage Spielberg that will leave even the least squeamish

viewer cowering behind their napkin.

THE SILENCE OF THE LAMBS (1991)

Although we never see it happen, this chilling exchange between FBI agent

Clarice Starling (Jodie Foster) and cannibalistic serial killer Dr Hannibal

Lecter (Anthony Hopkins) is no less terrifying. “A census taker once tried

to test me,” recalls Lecter. “I ate his liver with some fava beans and a nice

Chianti.” The less than appetising sound that follows is one that will

continue to haunt cinemagoers throughout the ages.

GOODFELLAS (1990)

Given its roots in the Italian-American underworld, Martin

Scorsese’s gangster classic is rife with references to food; most notably,

the acclaimed prison dinner scene. Enjoying the culinary perks of a

wiseguy lifestyle, mobster Henry Hill (Ray Liotta) and his associates treat

themselves to a truly mouth-watering gourmet meal of lobster, medium-rare

steak and garlic sliced so thin with a razor that “it used to liquefy in the

pan with just a little oil”.

THE GREAT OUTDOORS (1988)

John Candy and Dan Aykroyd are at their best in this hilariously

revolting eating challenge. Paul Bunyan’s Cupboard is ‘Home of the

Old ‘96er’, a 96-ounce prime aged beefsteak reluctantly taken on by

family man Chet Ripley (Candy). From the bloodstained chef’s menacing

declaration of “Bon appétit!” to Candy’s sweat drenched terror at the prospect of consuming the leftover gristle, this

is a horrifyingly funny scene for lovers of the grotesque.

Robert De Niro and Martin Scorsese’s fourth fi lm collaboration follows

self-destructive boxer Jake LaMotta, who is at his meanest and most volatile

when he verbally berates wife Irma for overcooking his steak. The tension

is palpable as the abusive LaMotta eventually overturns the dining table and meal he had so fervently insisted upon. Powerful, brutal and relentless,

throughout the ages.

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ALE TALE

44 - AUTUMN 2014

TheCyder House Rules

Since the early 18th century, Aspall has been leading the way in making cider one of the world’s most popular drinks. We pay a visit to Aspall Hall in Suffolk to soak up a bit of the fl avour and fi nd

out why it has become such a prominent presence behind our bars

ALE TALE

TheCyder House Rules

As anyone in the food and drink industry will tell you, it’s something of a small world in our humble trade. One way or another, everyone knows

everyone, which is something Todd Fleetwood can vouch for – once a Roving Manager at W&H, he has since moved on to pastures new, joining Aspall Cyder as a Sales Executive earlier this year and supplying us with a fantastic range of flavoursome, thirst-quenching ciders.

“I worked with Whiting & Hammond until I joined Aspall in February 2O14,” he explains. “I am pleased to keep the relationship going and am working with the W&H team to expand their cider offering and develop food and cider pairings.”

While we were sad to see a member of our family fly the nest, we were more than happy to further build our relationship with one of the UK’s finest and most reputable cider houses. Aspall’s family cider making business was established nearly 3OO years ago by Clement Chevallier, patriarch of a wealthy, noble and prestigious British family, who planted the fi rst orchards there following his son Temple’s purchase of the hall from the Brooke family in 17O2.

Set against the magnificent backdrop of Aspall Hall (otherwise known as The Cyder House) in Debenham, Suffolk, Aspall is now the 1Oth oldest family business in the UK; indeed, the eighth generation of the Chevallier family, led by Barry

and Henry Chevallier Guild, continues to live and work among the grounds to this day.

“Our family began crafting ciders at Aspall Hall in 1728,” says Polly Robinson, Marketer at Aspall. “Eight generations on, we’re still obsessed with making the highest quality products from the very best fruit. Our distinctly British world-class ciders, cider vinegars and apple juice enjoy increasingly global acclaim for quality and excellence.”

Producing bestselling brands that have become immensely drinkable the world over, it was only a matter of time before these scintillating ciders made their debut on our menus, appealing to both discerning drinkers and diners alike. In particular, their Golden Malt Vinegar and Apple

Balsamic Vinegar became favourites of our Executive Chef, James Moyle-Rosser, who includes them in many of our recipes.

“Aspall Suffolk Draught Cyder was the first to go into W&H and our Harry Sparrow is always popular at cider tastings,” continues Polly. “We’re now working on increasing our packaged cider offering and there is great excitement about the Isabel’s Berry brand, our fruit cider with juice of raspberries and redcurrants.”

In spite of this experimental approach, Aspall remains firmly rooted in tradition when it comes to defining itself, upholding the conventional identity of cider making and exuding a reputation

“CIDER IS NOW A RESPECTED EQUAL

TO BEERS AND WINES, RATHER THAN THE POOR COUNTRY RELATION IT WAS

CONSIDERED TO BE A DECADE AGO

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SUMMER 2014 - 47

for quality, as Polly explains.“The arrival in the last 12 months of a

number of brewer cider brands onto the market has made things a little murky between the various cider categories,” she says. “There has been a huge effort to ‘upsell’ by many brands into a more premium arena, whereas in truth a lot of the activity both above and below the line tends to suggest that these are not terribly joined up strategies. This has actually meant that there is a widening gap between genuine premium and mainstream/mainstream premium. Aspall sees itself firmly in the genuine premium category.”

Life wasn’t always so sweet for cider makers like Aspall, however, as the drink was often regarded as an inferior tipple to its beer and wine counterparts, confined to an image of rural living without making an impact in more built-up areas.

“Despite its best efforts in the 8Os and 9Os, the cider industry was never really able to shake off its tag as a drink of the countryside; where it did score in an urban arena, it tended to over-index in student unions and on park benches,” says Polly.

Since then, the prestige of cider brands throughout both the UK and the world has grown considerably, with the likes of Aspall making this delicious beverage an increasingly trendy option in recent years.

“Since the cider duty reduction in 2OO3 and the subsequent freezes, the industry invested heavily in new and better products, has been communicating very effectively as to the relative merits of cider drinking and, thanks to a generation of drinkers whose introduction to alcohol was via alcopops and not cider, has been able to change the narrative surrounding its products,” says Polly. “Cider is now a respected equal to beers and wines, rather than the poor country relation it was considered to be a decade ago.”

As the cider revolution continues to gain momentum in Britain and all over the globe, there can be little doubt that Aspall will remain at the forefront of the charge for generations to come – after all, a few hundred years’ experience speaks for itself.

ASPALL CYDERTHE CYDER HOUSE ASPALL HALLDEBENHAMSUFFOLK IP14 6PDO1728 86O 51OWWW.ASPALL.CO.UK

Barry (left) and Henry Chevallier Guild

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46 - AUTUMN 2014

ALE TALE

The Chevallier ApproachIntroducing some of The Cyder House’s most iconic fl avours and memorable characters...

46

Harry Sparrow (ABV 4.6%)

This classic drink was created

to honour the man who made

Aspall’s cider for over 5O years

from the early 192Os. Mid golden

to amber in colour, its wonderful

fruit aroma with fl oral and cedar

wood overtones immortalises

Harry’s style perfectly.

Draught (ABV 5.5%)

Launched in 2OO3 to celebrate

Aspall’s 275th year of cider

making, this medium dry option

has a mid straw colour with a

fl oral and apple aroma. Its delicate

fl avour of fresh pressed apples

has a complexity that beautifully

enhances its long fi nish.

Perronelle’s Blush (ABV 4%)

Here’s a recipe that celebrates

the life of Perronelle Chevallier, a

renowned forager and long-time

Aspall matriarch. Salmon pink in

colour, it comprises a fl oral, apple

and fruit aroma, while its soft

fruit fl avour and blackberry tones

enrich the long fi nish.

Premier Cru (ABV 7%)

As Aspall’s fl agship cider and

the fi rst of the re-launched

range to go on the market in

2OOO, Premier Cru is dry, round

and creamy on the palate,

accompanied by a mid straw-gold

colour and a light aroma

of dessert apple.

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AUTUMN 2014 - 47

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AUTUMN / WINTER 2013 - 09

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AUTUMN / WINTER 2013 - 09

HAVE YOU GOT YOURS ?

WE’D LIKE TO GIVE SOMETHING BACK TO OUR

CUSTOMERS SO WE’VE DESIGNED OUR OWN

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

OUR SITES.

BRIAN WHITING | MANAGING DIRECTOR

COME AND VISIT OUR FABULOUS PUBS AND RESTAURANTS AND

EARN POINTS AT THE SAME TIME.

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

L O C AT I O N S

STUMBLE HILL, SHIPBOURNE,TONBRIDGE, KENT TN11 9PE

15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8AP

WROTHAM RD, MEOPHAM,KENT DA13 0QA

DUNNINGS RD, EAST GRINSTEAD,WEST SUSSEX RH19 4AT

MARK CROSS, NR TUNBRIDGE WELLS,EAST SUSSEX TN6 3NP

CHIDDINGSTONE CAUSEWAY,TONBRIDGE, KENT TN11 8JJ

STANMER PARK, BRIGHTON,EAST SUSSEX BN1 9QA

WESTERHAM ROAD, SEVENOAKS,KENT TN13 2QA

THE CHASER INN

THE FARM @ FRIDAY ST

THE CRICKETERS INN

THE OLD DUNNINGS MILL

THE MARK CROSS INN

THE LITTLE BROWN JUG

STANMER HOUSEBRIGHTON

THE KINGS HEAD

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52 - AUTUMN 2014

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PROFILE

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

FERGUS DALTON AND TOM NORTON - THE MAINTENANCE TEAM

MEET THE TEAM

AUTUMN 2014 - 53

Tell us about your backgroundFor a number of years I worked in the installation and maintenance of fi replaces, but have been with Whiting & Hammond for just under three years, starting off at Stanmer House when it fi rst opened in 2O11 before moving into the general W&H maintenance team.

What’s your day-to-day role?Keeping an eye on Tommy and making sure he doesn’t get into trouble. I also help him keep all of our sites looking spick and span and ensure everything is maintained to the high standards of W&H.

Any favourite pastimes when you’re not working?On the rare occasion when I get some free time, I do like to pop down to the pub, as many people do – which is why we stay in business!

Your dream car of choice would be...?A ford GT4O because it’s a classic supercar. I would look good in one of those.

If you could have one superpower, which would you choose?I would like to have the power of X-ray eyes – say no more!

FERGUS

What’s your background?Previously I worked as a telecoms engineer, but had been involved with Whiting & Hammond for a number of years through knowing Brian Whiting before coming onboard full time within the maintenance team.

And your day-to-day role?Apart from doing all the maintenance for the company and working very hard, from setting up beer festivals to replacing things that are broken, I like to keep out of Brian Whiting’s way and cause lots of trouble for our Operations Manager, Darren Somerton!

How about when you’re not at work?I like to enjoy a beer or two in one of our lovely pubs and look at all my handiwork!

Who would you invite to your dream celebrity dinner party?Defi nitely Brian Whiting, a local celebrity who is well known in local magazines...

Describe your idea of a perfect holidaySomewhere far away where there’s sunshine and beer and I can put my feet up for a change!

TOM

Tom (left) and Fergus (right)

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EXECUTIVE CHEF JAMES MOYLE-ROSSER OFFERS TWO MOUTH-WATERING RECIPES FROM THE W&H MENU FOR OUR READERS TO TRY AT HOME

HOMESWEET HOME

54 - AUTUMN 2014

Dr Pepper pulled BBQ pork “Pulled pork is something that has been popping up all over the place in Britain, coming from across the pond. It’s a real crowd pleaser and with the smoky flavour from the paprika and the barbecue it’s a must try – succulent, juicy pork that’s kind on the wallet. Next time you decide to spark up the barbie, make sure you give this a try.”

PREPARATION TIME: 30 minutes COOKING TIME: 3 hours

SERVES 12

NOTE: This recipe requires the pork to be baked for 4 hours before being cooked on the barbecue

PHOTOGRAPHY BY SAM YARDLEY

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W&H AT HOME

HOMESWEET HOME

AUTUMN 2014 - 55

For the sauce

INGREDIENTS1 head of garlic

1 tbsp olive oil

240ml pineapple juice

120ml teriyaki sauce

1 tbsp soy sauce

230g dark brown sugar

750ml Dr Pepper

1 squeeze of lemon juice

3 tbsp white onion, minced

1 tbsp tomato ketchup

¼ tsp cayenne pepper

¼ tsp smoked paprika

METHOD• Cut about half an inch off the top of the garlic and cut the roots so that the garlic will sit fl at. Remove the skin from the garlic, but leave enough so that the cloves stay together. Put the garlic into a small casserole dish or baking pan, drizzle the olive oil over it and cover with a lid or foil. Bake in a preheated oven at 180°C for 1 hour. Remove the garlic and let it cool until you can handle it. Set to one side

• Combine the pineapple juice, teriyaki sauce, soy sauce, brown sugar and Dr Pepper in a medium saucepan over a medium/high heat. Stir occasionally until the mixture boils then reduce the heat until the mixture is just simmering

• Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add the remaining ingredients to the pan and stir

• Let the mixture simmer for 40-50 minutes or until the sauce has reduced by about half and is thick and syrupy. Make sure it doesn’t boil over. Set to one side

For the pork

INGREDIENTS1 pork shoulder blade end

1 dsp smoked paprika

1 tsp cayenne pepper

250g soft light brown sugar

Pinch of salt

200ml water

METHOD• Preheat the oven to 140°C. Line a large roasting tray with parchment paper. Mix the smoked paprika, cayenne pepper and sugar together with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the parchment paper. Pour the water into the bottom of the tin, wrap well with foil and bake for 4 hours. This can be done the night before

• Light the barbecue and wait for the coals to go grey. Once the barbecue

fl ames have died down, put on the pork, skin-side down

• Cook for 15 minutes until nicely charred then fl ip over and cook for another 10 minutes. The meat will be very tender, so be careful not to lose any between the bars

• Lift the pork onto a large plate or tray then peel off the skin. Using 2 forks, shred (pull) the meat into chunky pieces. Add 3-4 tablespoons of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce

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56 - AUTUMN 2014

For the choux buns

INGREDIENTS

310ml water

125ml butter

Pinch of caster sugar

150g plain flour

5 whole eggs, beaten

Pinch of salt

½ pint double cream, whipped

METHOD

• Add the water, butter and sugar in a

saucepan – bring to the boil while stirring

• Once the butter has melted, take the

saucepan off the heat and stir with a whisk

to combine the flour

• Put the saucepan back onto a low heat

and stir with a wooden spoon for a few

minutes, until the mix comes away from

the sides of the saucepan

• Transfer to a bowl and stir until the

mixture has cooled slightly – alternatively,

use a mixer with a paddle attachment

• Gradually stir in the beaten eggs one at

a time until the mixture drops from the

spoon under its own weight

• Pipe 12 rounds of the mixture onto a lined

baking tray with parchment paper. Ensure

that you leave a big enough gap between

each one

• Bake in a preheated oven (200°C) for 5

minutes then reduce the oven to 160°C and

bake for a further 20-30 minutes

• Once cooked, leave to cool down on a

cooling rack

• Whip the double cream with a little caster

sugar and add to a piping bag

• Once the buns are cool, slice in half and

fill with the whipped cream. Set to one side

For the poached cherries

INGREDIENTS

1 punnet of fresh cherries

200g caster sugar

100ml red wine

400ml cranberry juice

Zest and juice of one orange

1 star anise

METHOD

• Stone the cherries using a cherry stoner

• Add all the ingredients apart from the

cherries into a saucepan and bring to the boil

• Place all the cherries into a casserole pot and

pour the liquor from the saucepan over them

• Cover the pot with foil and bake in the

oven at 160°C for 8-12 minutes, or until soft

• Let the cherries chill in the liquor to give

a glaze

For the kirsch cherry sorbet

INGREDIENTS

225g caster sugar

180ml water

30g liquid glucose

250g cherry purée

50ml kirsch

METHOD

• Bring the sugar, water and glucose to the boil

• Once boiling, bring down to a simmer for

5 minutes

• Take off the heat and chill until cold

Summer cherry choux buns“Who doesn’t like an éclair? This giant choux bun is a dressed up version for everyone to enjoy. It’s a real treat and dead easy to prepare. You can put most of these components together the day before, leaving you time to enjoy your dinner party or meal with the family.”

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AUTUMN 2014 - 57

W&H AT HOME

• Combine the sugar syrup with the cherry

purée and kirsch

• Churn in an ice cream maker until it has

reached a sorbet consistency. Set to one side

For the black forest tipple chocolate mousse

INGREDIENTS

125g double cream

125g dark 70% chocolate nibs

125g egg yolks (roughly 5 egg yolks)

125g caster sugar

1 dsp water

125g half whipped double cream

100ml full fat milk

METHOD

• Bring the non-whipped cream to the

boil and mix half of it with the chocolate

nibs. Stir and add the other half then keep

stirring until the chocolate has melted. Set

to one side

• Whisk the egg yolks in a machine until pale

• Boil the caster sugar in a pan with the

water and bring it up to exactly 121°C on

a sugar thermometer. Add this to the egg

yolks and whisk the two together until cool

• Add the egg and sugar mix to the

chocolate mix and fold the two together

then fold in the half whipped cream

• Fill a piping bag with the mix and pipe

into a shot glass halfway

• When it comes to serve, heat the milk

to exactly 68°C. Foam the milk with a

hand blender to create small bubbles.

Collect those bubbles with a spoon and

fill the remaining half of the shot glass

with them

• Garnish with shaved chocolate

For the chocolate soil

INGREDIENTS

200g caster sugar

150g dark 70% chocolate

METHOD

• Boil the sugar in a saucepan with a few

drops of water until it reaches 130°C on

a sugar thermometer, or until the sugar

starts to turn a very light brown around

the edges of the saucepan

• Pour the chocolate into the saucepan

and whisk until it starts to crystallize.

The mixture will gradually turn to a

crumble-looking consistency

• Pour onto a lined tray with parchment

paper and leave to cool

TO SERVE

• Choose the plates you wish to serve the

desserts on and place one of the choux

buns to the side of the plate. Top the bun

with one of the cherries

• Sprinkle some of the chocolate soil into a

rectangle across the middle of the plate

• Add the sorbet on top of the soil and

place the shot glass to the right of the plate

• Garnish with more of the poached

cherries and, if you’re able to get any,

garnish the top of the choux bun with

micro mint

ENJOY!

MAKES 12 PORTIONS

PREPARATION TIME: 1 hour

COOKING TIME: 20-30 minutes

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64 - SUMMER 2014

Gastro: Issue 6

Subject: Stanmer

Dated: June 10 2014

Pages: 3

Image Credits: FITZGERALD PHOTOGRAPHIC WWW.FITZGERALDPHOTOGRAPHIC.CO.UK

Header: Just a Perfect Day

s/f: We’re always delighted when couples choose Stanmer House to exchange their vows and start a new life together. This time round we hear from Tania Clarke, who tells the story of how she and husband Dave saw

their dream wedding come true at our Grade I listed venue

My husband Dave grew up in Hailsham, East Sussex and at the age of 20 joined the RAF as an aircraft engineer. I grew up in Crowborough,

East Sussex and at the age of 22 joined Sussex Police as a police officer. Dave’s cousin Amy, who happens to be my best friend, tried to set

us up early in 2009, but due to circumstances we never contacted each other and our first meeting was at Amy’s sister’s wedding on July 11

2009.

There was an instant connection between us at the wedding and I knew at that moment that this was a very special person who I wanted to

get to know better. Having met for dinner, we began dating the following week. After being together for two years, I became pregnant and we

decided that we needed one last pre-child holiday of a lifetime, so decided on a cruise to Alaska.

We went in July 2011 and during a shore excursion found a jeweller where we chose my engagement ring band and the diamond stone to

be set in it. We decided that Dave would have to find a time to surprise me with the proposal, so I was convinced that he would do it when

our son was born, however just two days later on the cruise, Dave proposed. He kept trying to persuade me to go out for a walk on the deck

but, not realising his plan, I was finding every excuse not to as it was slightly chilly! Eventually he had to practically drag me outside before

getting down on one knee and asking the question! It was an absolute surprise as I had convinced myself that he would do it later in the year.

Dave was then posted to a new RAF base just a month before our son Jacob was born in November 2011, but we soon got used to him

being away from Monday to Friday, as well as dealing with overseas deployments for longer periods of time.

I have always loved Whiting & Hammond’s Mark Cross Inn and Farm @ Friday Street restaurants and after meeting Dave, I introduced him to

them – with both of us being ‘foodies’, they quickly became our favourite places to eat. We often had conversations about wishing we could

get married at one of them due to our love of their food, so we were so pleased to find out that they had taken over Stanmer House. This

solved our dilemma as it meant we could get married at a stunning venue, as well as being able to eat our favourite foods!

Our wedding was booked for September 2013 in August 2012 and before we knew it, the year had passed and everything was in place,

ready for the big day. Having had torrential rain the weekend before, I was dreading how the weather would be, but we were so lucky as the

morning of our wedding dawned sunny and bright.

The big day was everything I expected and had hoped it would be. We had gone with a very simple theme, including keeping the eclectic

mix of tables and chairs at Stanmer House, which we have always loved the look of, and keeping table decorations to a minimum, along with

having only 38 guests to the ceremony and meal, with another 100 invited to the evening.

A Photo Booth made our reception so much fun, allowing guests to keep a copy of their photo, while we got to treasure a memento so that

we could make an album to remind us of a fantastic day. We also had a photo frame mounted on an easel, which contained photos of people

special to us who couldn’t be there to share in our special day. This included my dad, who passed away in 2006. As a tribute to him, I had my

wedding ring made using the stones from an eternity ring that he gave me for my 18th birthday. We also gave our now two-year-old son my

dad’s miniature military national service medal to wear to the ceremony.

Dave’s two best men had us all in stitches with their speech and two of my favourite photos of the day, taken by our wonderful

photographer Clare, are of the four of us walking away from the front of Stanmer House in the background, along with the photo of me with

my best friend Amy, as without her intervention, I wouldn’t have the best husband and father to our son that I have now.

Suppliers

Dress: White One Tamara from Clare de Lune Bridal, South Street, Eastbourne (£825)

Cake: Three tiered vanilla sponge with piped butter cream roses from Really Scrumptious Cake Company, Cornfield Road, Eastbourne

Catering: Whiting & Hammond

Photography: FitzGerald Photographic

Music: White Ice Sounds

Flowers: Ladybird Flowers, Firle Road, Eastbourne

Suits: Moss Bross Hire (£337.60 for groom, two best men and groom’s father)

Photo Booth: Photo Booth Boutique, Brighton

Soft play/toys: Happyjacks, Eastbourne

Bouncy Castle: Crockerz Castles, Worthing64 - SUMMER 2014

We’re always delighted when couples choose Stanmer House to exchange their vows and start a new life together. This time round we hear from Tania Clarke, who tells the story of how she and husband Dave saw

My husband Dave grew up in Hailsham, East Sussex and at the age of 20 joined the RAF as an aircraft engineer. I grew up in Crowborough,

East Sussex and at the age of 22 joined Sussex Police as a police officer. Dave’s cousin Amy, who happens to be my best friend, tried to set

us up early in 2009, but due to circumstances we never contacted each other and our first meeting was at Amy’s sister’s wedding on July 11

There was an instant connection between us at the wedding and I knew at that moment that this was a very special person who I wanted to

get to know better. Having met for dinner, we began dating the following week. After being together for two years, I became pregnant and we

We went in July 2011 and during a shore excursion found a jeweller where we chose my engagement ring band and the diamond stone to

be set in it. We decided that Dave would have to find a time to surprise me with the proposal, so I was convinced that he would do it when

our son was born, however just two days later on the cruise, Dave proposed. He kept trying to persuade me to go out for a walk on the deck

but, not realising his plan, I was finding every excuse not to as it was slightly chilly! Eventually he had to practically drag me outside before

getting down on one knee and asking the question! It was an absolute surprise as I had convinced myself that he would do it later in the year.

Dave was then posted to a new RAF base just a month before our son Jacob was born in November 2011, but we soon got used to him

I have always loved Whiting & Hammond’s Mark Cross Inn and Farm @ Friday Street restaurants and after meeting Dave, I introduced him to

them – with both of us being ‘foodies’, they quickly became our favourite places to eat. We often had conversations about wishing we could

get married at one of them due to our love of their food, so we were so pleased to find out that they had taken over Stanmer House. This

solved our dilemma as it meant we could get married at a stunning venue, as well as being able to eat our favourite foods!

Our wedding was booked for September 2013 in August 2012 and before we knew it, the year had passed and everything was in place,

ready for the big day. Having had torrential rain the weekend before, I was dreading how the weather would be, but we were so lucky as the

The big day was everything I expected and had hoped it would be. We had gone with a very simple theme, including keeping the eclectic

mix of tables and chairs at Stanmer House, which we have always loved the look of, and keeping table decorations to a minimum, along with

A Photo Booth made our reception so much fun, allowing guests to keep a copy of their photo, while we got to treasure a memento so that

we could make an album to remind us of a fantastic day. We also had a photo frame mounted on an easel, which contained photos of people

special to us who couldn’t be there to share in our special day. This included my dad, who passed away in 2006. As a tribute to him, I had my

wedding ring made using the stones from an eternity ring that he gave me for my 18th birthday. We also gave our now two-year-old son my

Dave’s two best men had us all in stitches with their speech and two of my favourite photos of the day, taken by our wonderful

photographer Clare, are of the four of us walking away from the front of Stanmer House in the background, along with the photo of me with

my best friend Amy, as without her intervention, I wouldn’t have the best husband and father to our son that I have now.

Cake: Three tiered vanilla sponge with piped butter cream roses from Really Scrumptious Cake Company, Cornfield Road, Eastbourne

J U S T A PE R F E C T

DAY

PHOTOGRAPHY BY FITZGERALD PHOTOGRAPHIC - WWW.FITZGERALDPHOTOGRAPHIC.CO.UK

W&H_Iss6_Autumn14_Weddings.indd 2 16/07/2014 10:33

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SUMMER 2014 - 65

We’re always delighted when couples choose Stanmer House to exchange their vows and start a new life together. This time round we hear from Tania Clarke, who tells the story of how she and

husband Dave saw their dream wedding come true at our Grade I listed venue

M y husband Dave grew up in

Hailsham, East Sussex and at the

age of 20 joined the RAF as an

aircraft engineer. I grew up in Crowborough,

East Sussex and at the age of 22 joined

Sussex Police as a police officer. Dave’s

cousin Amy, who happens to be my best

friend, tried to set us up early in 2009, but

due to circumstances we never contacted

each other and our first meeting was at Amy’s

sister’s wedding on July 11 2009.

There was an instant connection between

us at the wedding and I knew at that moment

that this was a very special person who I

wanted to get to know better. Having met for

dinner, we began dating the following week.

After being together for two years, I became

pregnant and we decided that we needed one

last pre-child holiday of a lifetime, so decided

on a cruise to Alaska.

We went in July 2011 and during a shore

excursion found a jeweller where we chose

my engagement ring band and the diamond

stone to be set in it. We decided that Dave

would have to find a time to surprise me

with the proposal, so I was convinced that he

would do it when our son was born, however

just two days later on the cruise, Dave popped

the question. He kept trying to persuade me to

go out for a walk on the deck but, not realising

his plan, I was finding every excuse not to

as it was slightly chilly! Eventually he had to

practically drag me outside before getting

down on one knee and asking the question! It

was an absolute surprise as I had convinced

myself that he would do it later in the year.

Dave was then posted to a new RAF base

just a month before our son Jacob was born in

November 2011, but we soon got used to him

being away from Monday to Friday, as well as

dealing with overseas deployments for longer

periods of time.

I have always loved Whiting & Hammond’s

Mark Cross Inn and Farm @ Friday Street

restaurants and after meeting Dave, I

introduced him to them – with both of

us being ‘foodies’, they quickly became

our favourite places to eat. We often had

conversations about wishing we could get

married at one of them due to our love of

their food, so we were so pleased to find out

that they had taken over Stanmer House. This

solved our dilemma as it meant we could get

married at a stunning venue, as well as being

STANMER - WEDDINGS

W&H_Iss6_Autumn14_Weddings.indd 3 16/07/2014 10:34

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STANMER - WEDDINGS

60 - AUTUMN 2014

able to eat our favourite foods!

Our wedding was booked for September

2013 in August 2012 and before we knew

it, the year had passed and everything was

in place, ready for the big day. Having had

torrential rain the weekend before, I was

dreading how the weather would be, but we

were so lucky as the morning of our wedding

dawned sunny and bright.

The big day was everything I expected and

had hoped it would be. We had gone with

a very simple theme, including keeping the

eclectic mix of tables and chairs at Stanmer

House, which we have always loved the

look of, and keeping table decorations to a

minimum, along with having only 38 guests

to the ceremony and meal, with another 100

invited to the evening.

A Photo Booth made our reception so

much fun, allowing guests to keep a copy

of their photo, while we got to treasure a

memento so that we could make an album

to remind us of a fantastic day. We also had

a photo frame mounted on an easel, which

contained photos of people special to us who

couldn’t be there to share in our special day.

This included my dad, who passed away in

2006. As a tribute to him, I had my wedding

ring made using the stones from an eternity

ring that he gave me for my 18th birthday.

We also gave our now two-year-old son my

dad’s miniature military national service medal

to wear to the ceremony.

Dave’s two best men had us all in stitches

with their speech and two of my favourite

photos of the day, taken by our wonderful

photographer Clare, are of the four of us

walking away from the front of Stanmer

House in the background, along with the

photo of me with my best friend Amy, as

without her intervention, I wouldn’t have the

best husband and father to our son that I

have now.

SUPPLIERS

Dress: White One Tamara from Clare de Lune

Bridal, South Street, Eastbourne (£825)

Cake: Three tiered vanilla sponge with piped

butter cream roses from Really Scrumptious

Cake Company, Cornfi eld Road, Eastbourne

Catering: Whiting & Hammond

Photography: FitzGerald Photographic

Music: White Ice Sounds

Flowers: Ladybird Flowers, Firle Road,

Eastbourne

Suits: Moss Bross Hire (£337.60 for groom,

two best men and groom’s father)

Photo Booth: Photo Booth Boutique, Brighton

Soft play/toys: Happyjacks, Eastbourne

Bouncy Castle: Crockerz Castles, Worthing

“““

The big day was everything

I expected and had hoped it would be

W&H_Iss6_Autumn14_Weddings.indd 4 16/07/2014 10:36

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KITCHENS

THE HEART OF YOUR HOME

WHETHER YOU’RE HOSTING A FABULOUS DINNER PARTY OR COOKING A NUTRITIOUS FAMILY MEAL, THE KITCHEN IS WHERE IT ALL HAPPENS, ESPECIALLY WHEN YOU’RE TRYING OUT ONE OF OUR RECIPES AT HOME. WE PROFILE FIVE OF THE BEST

SPECIALISTS THAT COULD MAKE YOUR CULINARY HUB THE MOST STYLISH, WELCOMING AND ATTRACTIVE ROOM IN THE HOUSE

We have just celebrated our 45th birthday – this wealth of experience and understanding means that we deliver a perfect bespoke customer solution every time. We know where to source the best kitchen and bathroom equipment from around the world. All of our rooms are brought together by a highly skilled design team and our showrooms feature the very latest technology, along with more traditional displays. Kiln Barn Road, East Malling, Maidstone, Kent ME19 6BQO1732 848 444www.potts.ltd.uk

MOUNTSHILL WOODCRAFT & DESIGN

POTTS

Imagine a warm summer evening – you’re enjoying that holiday feeling right here at home, relaxing in the garden with a glass of something chilled and thinking about supper. Dreams go with a kitchen like this one, not just on holiday, but every day. There’d be more than a few takers to come and cook here; a vision of space, from its smooth folding doors to the sleek lines of the handle-free Parapan cabinets and bespoke glass breakfast bar. Room to live, room to move and maybe even room to dance...

Oakhurst Farm, Turnden Road, Cranbrook, Kent TN17 2QLO158O 715 911www.mountshill.com

W&H_Iss6_Autumn14_FiveofTheBestKitchens.indd 2 16/07/2014 10:37

Page 63: Gastro Magazine Autumn 2014

Hehku Cucina is an exciting lifestyle brand created by a team of renowned luxury kitchen designers and craftsmen, who utilise their years of experience to create heavenly bespoke living spaces of divine look, function and quality. Hehku source the fi nest materials and only work with select specialists to produce ‘transformational living spaces’, which will truly enhance the way you enjoy your home. From concept to installation, a Hehku specialist will be with you every step of the journey, ensuring you a premium quality, visually stunning kitchen that you can be proud of.

Alltask House, Commissioners Road, Rochester, Kent ME2 4EJO8OO 542 4197www.hehku.co.uk

HEHKU CUCINA

Krieder are one of Europe’s leading suppliers of kitchens. Their passion for design excellence and attention to detail is the hallmark of the brand. Krieder specialise in providing innovative concepts and interpret the customer’s vision to suit both contemporary and traditional homes. Their multi-award winning design team in Tunbridge Wells offer a free personalised design service, along with a forward thinking approach. The diversity of their product allows you to customise every aspect of their furniture and better still, has the ability to suit pretty much everyone’s budget. 3 Chapel Place, Tunbridge Wells, Kent TN1 1YQO1892 619 721www.krieder.com

KRIEDERAt TBF we are not just kitchen specialists; we also design, manufacture and install beautiful tailor-made furniture for all interiors, with the finest materials used by the finest craftsmen. We take pride in offering a truly bespoke and personal service to every client and have a proven history of strong customer satisfaction. Each tailored design is created with an understanding of your needs, your style and to fully complement the way you live. You can depend on our experience, professionalism and personal attention in order to tailor specific solutions to your requirements.

Unit 2, The Coppice, Petteridge Lane, Matfi eld, Kent TN12 7LPO1892 723 O83www.traditionalbespokefurniture.co.uk

TRADITIONAL BESPOKE FURNITURE

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Brothers and business partners Andrew and Mark Salter have tapped into a nostalgic market to create a truly exciting and original sauce called

Must-Chup. We embrace our inner child to hear how it all began

A Tasty Trip Down Memory Lane

MUST-CHUP5 Southwood Road, Rusthall, Tunbridge Wells, Kent TN4 8SL • O7776 3OO 921 • www.must-chup.co.uk

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SUMMER 2014 - 7 AUTUMN 2014 - 65 3

or many, some of the strongest and most enduring memories from childhood

are invariably the foodie ones. It’s no surprise, as forgotten fl avours and tastes often have the power to evoke the fondest moments from our younger years, transporting us back to a time of simple pleasures and fi rst experiences.

It was this sense of brazen nostalgia that inspired brothers Andrew and Mark Salter to launch their Must-Chup sauce last year. The perfect combination of tomato ketchup and mustard, it takes the sweet notes of the former and the fi ery kick of the latter, fusing them together in a delectable blend that will delight all generations of food fanatics. Under the banner of ‘Ketchup for the big kids’, Andrew and Mark’s sauce is fast becoming a local success story, as their family business continues to fl ourish and make a signifi cant impact on the Kent and Sussex culinary scene.

“My twin brother and I always wanted to run our own hotel, as we both grew up in the catering business,” says Andrew. “However, when he moved to America, the dream ended. Years later in 2O11

Mark, who’s a very talented chef, created a sauce made out of ketchup and mustard. My immediate thought was that this type of sauce would be great for English gastro pubs.”

Already a prominent fi gure in local business, Andrew had previously served as General Manager of The Spa Hotel in Tunbridge Wells for over two decades and today continues his role as General Manager of Sweetwoods Park Golf Club in Edenbridge. But the thought of embarking on a passion project with his brother remained close to his heart and too good an opportunity to miss. Developing and refi ning the sauce’s fl avour, Andrew saw to it that this exciting new product could fi nd a home in the UK, adapting the recipe for British tastes and palates.

“I brought the recipe back and added Dijon

mustard to the three other mustards already in the sauce,” he explains. “I kept the fi nely chopped onions for texture, the cayenne and paprika for a slight kick and the lemon juice for a bit of zing. I then rebranded it to create Must-Chup. Finally, I used fresh tomato sauce as opposed to ketchup and ensured it was gluten free, as I knew this was an expanding trend in the UK.”

And with that, Must-Chup was born and launched in December 2O13. It wasn’t long before word of

this cracking condiment reached our ears and Andrew’s continuing relationship with MD Brian Whiting saw the two companies team up, putting a refreshing new spin on many of our customers’ favourite dishes.

“It’s a small world and after managing The Spa for 21 years, I had watched Brian Whiting move from The Hare

in Langton to buying his fi rst pub, The Chaser, in Shipbourne,” Andrew continues. “Our paths crossed many times and as Must-Chup was made for gastro pubs, I decided to visit The Chaser to see if Brian would be prepared to use it in his other restaurants. Soon we had an agreement to stock it across multiple venues – my biggest thrill was when I saw on the menu at their Chiddingstone Causeway pub, The Little Brown Jug, ‘Pigs in blankets with Must-Chup’!”

A match made in heaven, to be sure, as Andrew and Mark’s creation complements our menus perfectly, while also capturing the essence of childhood and appealing to both adults and children alike.

“For me, it instantly tells you that this is tomato sauce for grownups with a bit of added fun!” says Andrew. “Must-Chup is a transitional condiment introducing you to the taste of mustard, yet reminding you that you grew up with tomato ketchup as a child. We all love to be big kids as adults and it brings back the love we had for tomato sauce when we were younger.”

One of the sauce’s most appealing qualities is its adaptability. Whether it’s enjoyed with traditional pub classics like fi sh and chips or added as an accompaniment to prawn linguini, Andrew and Mark have made sure it appeals to everyone, whatever their preferences.

“Must-Chup is so versatile,” says Andrew. “It can be used in pasta and to enhance Bolognese and lasagne recipes. It’s also great with barbecues and hog roasts, as well as comfort food dishes like sausage and mash, pigs in blankets, Scotch eggs and steak. It’s a sauce you can use all year round for cooking, marinating or dipping – the choice is yours!”

While their product is now supplied by an ever-growing amount of shops, butchers, restaurants, delis and cafés throughout the UK, the Salter

brothers have no plans of stopping there and are continuing to dream big and look ahead to an even brighter future for their business.

“We’re going from strength to strength,” says Andrew. “We have a number of distributors and stockists on our website and are also planning ‘Must-Chup with a Big Kick’, which we hope will be out later in the year. The dream is to get a bottle of Must-Chup in everybody’s fridge or kitchen cupboard and become a household name.”

Watch out, Heinz, because these boys mean business and are only just getting started.

F

Andrew Salter

Andrew & Anna Salter

Imag

es: T

ina

Chat

fi eld

Pho

togr

aphy

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AUTUMN 2014 - 69

HOW YOU CAN PROTECT OUR FARMING HERITAGEHERITAGE

FOR OVER A CENTURY THE ROYAL AGRICULTURAL BENEVOLENT INSTITUTION HAS URGED PEOPLE TO SUPPORT FARMERS AND THEIR FAMILIES IN TIMES

OF CRISIS THROUGH BUYING LOCAL PRODUCE - SOMETHING THAT’S VERY CLOSE TO OUR OWN

HEART. WE FIND OUT HOW THIS WORTHY CAUSE CONTINUES TO AID THOSE IN NEED AND WHAT WE

AS CONSUMERS CAN DO TO HELP

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68 - AUTUMN 2014

In our modern world of fast food

convenience, 24-hour online

shopping and supermarket sweeps,

it can be easy to forget where

our food comes from. Having grown

accustomed to the creature comforts the

UK food industry has to offer, it’s all too

often a case of ‘out of sight, out of mind’

when it comes to thinking about our

nation’s hardworking farmers. In actual

fact, the people who put the food on our

plates are – ironically – often the ones

who need the most help.

Enter the Royal Agricultural

Benevolent Institution, or R.A.B.I.

for short, which has been providing

continuous support to farmers and

their families for over 150 years.

The welfare charity was founded in

1860 by agriculturalist John Joseph

Mechi, who developed a model farm at

Tiptree in Essex. Despite his belief in

the latest technologies, he knew that

not everyone would be able to take

advantage of the opportunities available

and was concerned that there should be

a charitable body to help farming people

when they are most in need.

Today, R.A.B.I. is based in Oxford

and provides services for eight regions

throughout England and Wales,

including the South East in support of

farmers from Kent and Sussex. With

around 1,000 new people asking for

help every year, it isn’t difficult to

see why their work is so imperative,

particularly in light of an ever-

changing and unpredictable world

climate.

“From Biblical times onwards farmers

have known that lean years follow

fat,” says Philippa Spackman, Head of

Fundraising and Communications at

R.A.B.I. “Farmers are proud, resilient

people who do not easily ask for help in

the face of things like extreme weather.

The problem is that what used to be

once in a lifetime events are happening

with increasing frequency and

farmers have no time to recover from

one disaster before another strikes.

Anything that reduces productivity,

like lost and/or damaged crops and

livestock, severely affects incomes and

can lead to hardship.”

As such, R.A.B.I. offers assistance

through a variety of measures. As

well as providing funding towards

essential household items, disability

equipment, relief farm staff and home

help costs, the charity also owns and

runs two residential homes: Beaufort

House in Burnham-on-Sea and Manson

House in Bury St Edmunds ensure safe

and secure long-term care for older

members of the farming community.

“We help in many ways and every

case is different,” continues Philippa.

“It’s a myth that all farmers are wealthy

– around a quarter live on or below the

poverty line. It may be a farmer who

has had an accident and needs help

paying for temporary labour while he

recovers, or a family with a severely

reduced income who need help with

food and heating costs.”

Indeed, there are three key ways in

which R.A.B.I. goes above and beyond

to help those in need. A professionally

qualified welfare team enables people

to help themselves by claiming

pension credits and other state

entitlements, while awards are made

every six weeks by a dedicated grants

committee and money is also given to

provide for special situations, from

household items to mobility vehicles.

Furthermore, a Gateway Project helps

people receive formal training and

qualifications so that they can earn

extra income off-farm.

“Last year we gave £2.2million in

grants to aid 1,600 individuals and

families in addition to helping in other

ways, for example eanbling people to

claim state benefits,” says Philippa.

“Within Kent we paid out £37,793 and

helped 31 beneficiaries in the county.”

In 2013 their efforts in our part of the

world extended to supporting a charity

dinner at our very own Chaser Inn in

Shipbourne, which raised a total of

£25,000. It’s not just R.A.B.I. that can

make a difference, however; consumers

““

“If we all bought just 10% more British food every

week, it would transform British agriculture – and

farmers’ lives”

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FOOD HEROES

AUTUMN 2014 - 69

Shaw House, 27 West Way, Oxford OX2 0QH

01865 202 025

Confidential Helpline:

0300 303 7373

South East Region:

01903 882 741

www.rabi.org.uk

“It’s a myth that all farmers are wealthy -

around a quarter live on or below the poverty line”

are equally encouraged to take their

own measures in ensuring Britain’s

farmers are suitably supported and

represented.

“We all need farmers three times a

day – breakfast, lunch and dinner –

and it has never been more important

to make sure we buy British food

that is produced to the best standards

in the world,” explains Philippa. “As

shoppers we need to look carefully at

packaging to see the country of origin

and, if possible, not always go for the

cheapest option. If we all bought just

10% more British food every week, it

would transform British agriculture –

and farmers’ lives.”

With this optimistic outlook

intact, Philippa remains confident

that there is certainly a bright

future in store for our nation’s most

essential industry and looks ahead to

promising times to come.

“The farming, food and drink

industry is responsible for

3.5million jobs and 7% of the UK’s

economy,” she says. “It’s an exciting

field with a fantastic future and

underpins a tourism trade worth

£70billion more. The level of

technological change in farming is

amazing and the opportunities are

tremendous. We have to feed an

expanding global population, but we

need to do so sustainably, making

sure we use natural resources such

as land and water responsibly.

Farmers provide the food we depend

on for our own survival. It ’s in all

our interests to see that they don’t

just survive, but thrive.”

Even with the patronage of every

monarch since Queen Victoria behind

them, it sounds as though they have

plenty of work to do and remain as

busy today as they ever have. But they

wouldn’t have it any other way, since

times change, but needs don’t.

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AUTUMN 2014 - 45

CIMBALI, THE WORLD’S LARGEST COFFEE MACHINE MANUFACTURER, HAS JOINED FORCES WITH US TO HELP DRIVE UP THE QUALITY OF COFFEE IN BRITISH PUBS. AND IT ALL STARTS AT THE KINGS HEAD IN BESSELS GREEN...

T he newly refurbished pub has recently taken delivery of a gleaming M39 traditional espresso machine

featuring Cimbali’s multi-award winning ‘perfect grinding system’ (PGS).

If you’re a coffee lover, you may know that the grind of the coffee beans is critical to the quality of the finished espresso. And, as espresso makes up the basis of the entire speciality coffee menu, it is crucial to get the grind just right.

But, it’s not always so easy; if the grind is too fine then expect burnt coffee with a bitter taste – not good! Or, if the grinder is producing coffee that is too coarse, the espresso will have very little body or flavour with a light and thin crema – not good either! Getting the grind just right requires regular adjustment of the grinder blades, something which is often forgotten about.

To get round this problem, Cimbali developed PGS self adjusting technology, which eliminates the need for regular grinder checks and manual adjustments through the working day. The result: perfect coffee every time.

“Most pubs tend to focus on the food offer and opt for a push button super automatic machine, which makes great coffee, but doesn’t require a skilled barista

to operate,” says Matthew Tuffee from Cimbali. “However, there is no doubt that, when used properly, a traditional espresso machine makes the best coffee and once the team from The Kings Head had tried coffee made using our flagship M39 PGS machine, there was no turning back.

“The M39 is a fantastic piece of Italian engineering and, taking centre stage in the pub, it really adds to the atmosphere and theatre that The Kings Head does so well to create. The craftsmanship is superb and, with numerous patented technologies that help staff deliver the desired in-cup quality for even the most demanding coffee drinker, it really is unrivalled in the industry.”

Consumers are becoming more discerning and take an active interest in the coffee they are drinking, often seeking out new destinations in order to enjoy a well made cup of coffee.

“It is therefore important to get the coffee offer right, especially in establishments where food quality is high, as the coffee is the last thing a customer will enjoy before they leave,” continues Matthew. “Using the M39 PGS means it is so much easier to make great coffee, even for the most inexperienced barista.”

In terms of choice of beans, The Kings

Head turned to local coffee specialist Mecklenburgh Drink Solutions, who recommended Utz Italia, a gourmet espresso blend that undergoes a long and slow roasting process to guarantee a deep and rich espresso taste.

“Our coffee experts select beans based on taste characteristics and appearance from plantations located all over the world,” explains Adrian Mecklenburgh. “Our blenders then combine beans from different plantations into a well-balanced espresso blend.”

So, next time you pop into The Kings Head, why not check out the speciality coffee menu and delight in an expertly brewed, perfectly poured cup of freshly made coffee, courtesy of Mecklenbugh Drinks and the La Cimbali M39? You will not be disappointed!

Gruppo Cimbali, Italy has been making award winning coffee machines for over 1OO years. Find out more about Cimbali at www.cimbaliuk.com

Visit MUMAC, Milan to experience 1OO years of coffee equipment history. www.mumac.itwww.mecklenburghdrinksolutions.co.uk

THE DAILY GRIND...AT THE KINGS HEAD

automatic machine, which makes great coffee, but doesn’t require a skilled barista

the most inexperienced barista.” the most inexperienced barista.” the most inexperienced barista.” In terms of choice of beans, The Kings

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72 - AUTUMN 2014

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AUTUMN 2014 - 73

TO MARKET, TO MARKETFARMERS’ MARKETS

Helpful listings for the many farmers’ markets taking place near our venues

Launched in 2OO4 with the support of the Parish Council, Meopham Farmers’ Market prides itself on its traders being

directly involved in the production of their wares. Goods come from within a 3O-mile radius, with 2O stalls providing a wide

range of fresh food from some of Kent’s best producers.Meopham Fitness and Tennis Centre,

Wrotham Road, Meopham, Kent DA13 OAHOpening times:

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

MEOPHAM FARMERS’ MARKET

Once a month purveyors of delicious local produce and handcrafted items gather at Community Wise in Eastbourne

for this hugely popular market. Here you’ll fi nd delectable meat, bread, cheese, fruit and vegetables, as well as

homemade cakes, pies and scones, while crafts, cards and jewellery also make for fantastic gifts.

Community Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PY

Opening times: Last Saturday of every month from 1Oam to 12.3Opm

www.communitywise.org.uk

OLD TOWN FOOD & CRAFT MARKET

The village of Shipbourne was fi rst granted permission to hold a weekly market by Edward I in 1285. Today, it’s run entirely by volunteers, providing a focus for the local community, a retail outlet for small producers in the area and a one-stop shop for

customers, with an extensive range of quality products.St Giles’ Church, Stumble Hill,

Shipbourne, Kent TN11 9PFOpening times:

Every Thursday from 9am to 11amwww.kfma.org.uk/Shipbourne

SHIPBOURNE FARMERS’ MARKET

In addition to boasting more than 5O stalls, this market also features the Market Kitchen, where guest chefs prepare great food and demonstrate their culinary skills to provide some top tips for customers. At the Market Eatery you’ll also fi nd a wide

selection of hot local food that’s perfect for any time of day.Sovereign Way, Tonbridge, Kent TN9 1RO

Opening times: Second Sunday of every month

from 9.3Oam to 1.3Opmwww.tonbridgefarmersmarket.co.uk

TONBRIDGE FARMERS’ MARKET

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FARMERS’ MARKETS

Held on the pier end of Terminus Road, Eastbourne Borough Market boasts a colourful and attractive display of specially designed bright yellow and white striped stalls. Whether you’re after some fabulous

food, homeware or children’s toys, you can be sure to find what you’re looking for among the friendly stallholders’ goods.

192 Terminus Road, Eastbourne, East Sussex BN21 3BBOpening times:

Every Wednesday from 9.3Oam to 3.3Opmwww.secretgardeneb.co.uk

EASTBOURNE BOROUGH MARKET

Set against the wonderful backdrop of Penshurst Place, this assortment of 4O stalls has a loyal following, while also appealing to visitors and day-trippers. From fresh fruit and veg to fish, free-range meats and game, the local, healthy produce on display here is ideal for tasty dinners, picnics,

gifts and indulgent treats.Penshurst Place Car Park, Penshurst,

Nr Tonbridge, Kent TN11 8DGOpening times:

First Saturday of every month from 9.3Oam to 12pmwww.kfma.org.uk/Penshurst

PENSHURST FARMERS’ MARKET

Since its inception in 2OO7, the farmers’ market of Gravesend has become a permanent fixture in the town. Despite changing locations several times, its popularity remains just as consistent

as ever, with customers braving snow, rain and heat waves to experience the very best of what local traders can provide.

Junction of Windmill Street and New Road, Gravesend, Kent DA11 OAF

Opening times:Second Friday of every month from 1Oam to 2pm

www.kfma.org.uk/Gravesend

GRAVESEND FARMERS’ MARKET

The Association of Pantiles Traders oversees an eclectic mix of food and artisan crafts, located in the historical centre of Tunbridge Wells.

Reviving the tradition of an open-air market held in the town centuries ago, it’s also surrounded by shops, cafés and pubs, making

for a terrific shopping and eating experience.The Pantiles, Tunbridge Wells, Kent

Opening times: First and third Saturday of every month from 1Oam to 4pm

www.pantilestraders.co.uk

TUNBRIDGE WELLS PANTILES FARMERS’ MARKET

Head to the Town Hall in Tunbridge Wells for a taste of the best produce the Garden of England has to offer. Some 4O stalls of

local foods are on display every other weekend, where products include a wide range of appetising fare, from goat’s meat

sausages to onion bhajis. Crescent Road, Tunbridge Wells, Kent TN1 1RS

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

www.kfma.org.uk/TunbridgeWells

TUNBRIDGE WELLS FARMERS’ MARKET

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OUR FOOD

IN SEARCH OF PERFECTION

Executive Chef James Moyle-Rosser reveals the secrets behind our delectable fi shcakes

W e go to great lengths to produce the freshest, tastiest and best fi shcakes

possible for our customers. They’re a popular choice in our pubs and make a regular appearance on the menus, all featuring their own variations, while also sticking to three important rules. In order to make the most of this delicious dish, there are three key ingredients that we need to get right every time...

THE FISHWe always ensure the fi sh we use is sustainable and, whatever we choose – whether it’s haddock, cod, salmon, pollock or something different – it needs to be fresh. This dish is a good product to utilise all the

trimmings so that nothing is wasted. As I’m sure you’ll agree, we don’t want to see anything go in the bin, especially if it has lost its life in order for us to eat it.

THE POTATO This needs to be just right, as potatoes play a key role in different ways, depending on what you use them for. In this recipe we use a Maris Piper as it gives a light, fl uffy mash rather than a waxy potato, which often results in a starchy, elastic texture.

THE BREADCRUMBS

You can’t beat the Japanese Panko breadcrumb, as it gives the fi shcake a great texture and a good light colour, with the fl uffy middle and the fl aky fi sh

adding another element – the last thing you want is an oily, soggy crumb. Panko gives you the crisp texture you want for a truly unforgettable dish.

When it comes to what type of fi shcake you’re going to make and what you’re going to serve it with, think about what’s good and in season and what kind of mood you’re in. If it’s cold, you might want a warming type of condiment, or, as the summer months come in, there’s nothing better than a salad!

The world is your oyster and, as long as you keep to these three cardinal rules, you won’t go wrong.

PH

OTO

GR

AP

HY

BY

SA

M Y

AR

DLE

Y

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METHODON THE DAY BEFORE COOKING:

• Place the salt cod in a large bowl and cover in 2 inches of cold water. Leave to soak for 1 day, making sure you change the water 3 times throughoutDrain the cod and transfer to a large pot then cover in 2 inches of fresh water. Bring just to a simmer on a low heat then remove (the cod should just fl ake; do not boil, or it will become tough). Drain with a colander and set to one side• Finely chop the spring onions and place in a pot on a low heat with the butter to gently sweat down. Once soft, transfer into a large mixing bowl then fi nely chop and add the parsley and chervil• Peel the potatoes and parsnips. Cut out the core of the parsnips and roughly chop, making sure that you keep them all around the same size. Chop the potatoes to about the same size as the parsnips, place both in a steam pot over simmering water and cook for roughly 2O-3O minutes (until just cooked). Once cooked, place the parsnips and the potatoes in a large bowl and mash together. Leave to cool slightly• Flake the cod into the same bowl as the onions and the chopped herbs then stir in the potato mixture along with

the salt and pepper to taste. Make 12 individual patties with the mixture, place on a tray and cover in the fridge. Once the fi shcakes are cold they will be easier to handle• Next you will need to arrange 3 bowls in the following order – one with the fl our, one with the beaten eggs and one with the breadcrumbs. Place one fi shcake at a time into the fl our, making sure it is lightly covered and tap off any excess fl our. Place that same fi shcake into the egg mixture and again ensure that it is covered. Lastly, place the fi shcake into the breadcrumbs to ensure that it has a good coating. Repeat the process with all the other fi shcakes. Once they are all done, leave on a tray in the fridge

ON THE DAY OF COOKING:

• Preheat the oven to 2OO°C. Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a 1O-inch heavy skillet over a moderate heat until the foam subsides. Cook 4 fi shcakes at a time, turning over once, until golden brown (7-8 minutes in total)• Transfer to a paper towel-lined baking sheet and keep warm in the middle of the oven. Wipe the skillet clean and cook the remaining fi shcakes in 3 batches, adding 1 tablespoon each of butter and oil with every batch• Ensure that they are piping hot then serve and enjoy!

SALT COD FISHCAKES

OUR FOOD

SERVES 6 (12 fi shcakes)

PREPARATION TIME: 1 hour COOKING TIME: 3O minutes

NOTE: This recipe requires the preparation to be done and the salt cod to be placed in cold water 1 day before cooking

INGREDIENTS9OOg salt cod1O spring onions125g butter3Og parsley3Og chervil5OOg baking potatoes2 parsnips2OOg fl our6 eggs, beaten2OOg breadcrumbs1OOml vegetable oilSalt and pepper to taste

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FESTIVAL FEVER

78 - AUTUMN 2014

As the summer rolls on, it can only mean one thing here at W&H – festivals, festivals, festivals... We’ve been hosting food fairs down in Brighton and at The Pantiles, Tunbridge Wells, while also kicking off our famous beer extravaganzas with some fantastic weekends held at The Mark Cross Inn, The Little Brown Jug and The Cricketers Inn. As always, there’s been no shortage of our usual exciting mix of craft beers and ciders, live music and tasty

barbecue treats to brighten up your weekends!

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SOCIAL

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SOCIAL

ROUGH & TUMBLEOnce again this summer brought around the annual Rugby 7s tournament held by Tunbridge Wells RFC. As sponsors of the event for a number of years, we at

W&H have always been keen supporters of rugby and especially local teams. The day was filled with some enthusiastic competition and teamwork on the pitch, while a bar and hog roast were available to keep all those spectators fuelled when showing their support

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FOOD & DRINK APPS

APPY EATERHERE’S OUR TAKE ON FIVE OF THE BEST BREAKFAST APPS TO NOURISH YOUR SMARTPHONE

AUTUMN 2014 - 85

FREEEgg Recipes - By Lucid Graphics Ltd

There are hundreds of recipes

and ideas for egg lovers to

choose from in this nutritious,

delicious guide. From main

meals to quick and tasty

snacks, you’ll be spoilt for

choice when deciding on how

best to enjoy your eggs in the

morning. You can also learn

all about the British Lion

mark, which guarantees that

the eggs have been produced

to the highest standards of

food safety.

£0.69More Breakfast - By Maverick Software LLC

Now you can enjoy the most important app of the day, making all your

preferred breakfast items in a fantastic game without having to worry

about washing the dishes! Cook and fry up your favourite foods, from

pancakes, waffl es and omelettes to eggs, bacon and toast. Colourful,

creative and lots of fun, this is just the thing to help you get inspired

when making your perfect morning meal.

Tea - By Samuel Iglesias

Get the perfect breakfast

brew every time with the

ultimate tea companion.

Tea’s Encyclopaedia will

help you learn about different blends from

all over the world, complete with preparation

tips, signs of quality, tasting notes, harvest

seasons and more. Whether you’re partial to

Earl Grey, crazy for oolong or have a passion for

chamomile, you can make the perfect cup every

time with the smart tea timer and note taker.

Barista - By Glasshouse Apps

This personal, portable

coffee tutor will help

you create café quality

espressos at home every

time. Equipping you with the knowledge to get

the most out of your coffee machine, it includes

step-by-step instructions and beautifully shot

HD video demonstrations for the most common

espresso based drinks. There are also tips on

selecting, storing and grinding coffee beans, as

well as an extraction timer and a handy Coffee

Talk glossary.

£2.49

food safety.

14 Day Juice Challenge - By Fat-Burning Man

Love your breakfast while staying in shape by drinking one

juice every day for two weeks, made easy by a wealth of

recipes, shopping lists and daily reminders. It’s not a fasting

diet, so is easy to get started while still eating and enjoying

the food you love. If you’re looking to rise and shine feeling

ready for the day ahead, this is the app for you.

£1.99£1.49

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GADGETS

NOW YOU’VE CHECKED OUT OUR BREAKFAST APPS, ADD SOME LUXURY AND PRACTICALITY TO YOUR KITCHEN AS WE PROFILE FIVE OF THE BEST ITEMS THAT WILL MAKE THE MOST IMPORTANT MEAL OF THE DAY EVEN MORE ENJOYABLE

GOURMET GADGETS & GIZMOS

VICTORIA ARDUINO

VENUS CENTURY ESPRESSO MACHINE

With its authentic sculpture, beautifully refined elegance and skilfully crafted technical ability, this unique machine is the pièce de résistance of the espresso making world. Its highly original design is based on modern geometrical lines with an emphasis on the fine details, while its spectacular polished finish is a pleasure to behold. Available with three pouring cups and an adjustable height system, it’s made using the finest modern materials, yet its body is reminiscent of earlier, more classic looks. If you’re serious about your coffee, a Victoria Arduino says it all.

£8,000-10,000 from www.coffeeitalia.co.uk

86 - AUTUMN 2014

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PHILIPS ‘QUICK CLEAN’ JUICER£110 from

www.debenhams.comMake light work of your juicing with this stylish solution from Philips. In

addition to boasting a 7OOW motor, its brushed aluminium colour will bring a minimalist appeal to any kitchen, while the extra large feeding tube means there’s no need for pre-cutting your fruit beforehand. Easy to assemble and dismantle, it also has a two-litre capacity, so you can cater for your breakfast

guests with plenty of juice to spare. A separate pulp collection makes for easy disposal and the ‘Quick Clean’ technology is ideal for express cleaning in

just one minute.

DE’LONGHI 4-SLICE SCULTURA TOASTER

£99.95 fromwww.johnlewis.com

This truly iconic toaster cleverly combines futuristic and retro design elements to make an eye-catching style statement in any kitchen. Its chic high gloss fi nish and chrome details perfectly complement the

progressive, electronic browning control, with six settings to crisp up your toast just the way you like it. A 1.8KW rapid toasting function will

prevent any unnecessary waiting around on those busy mornings, plus an extra lift position allows easier access to smaller pieces of bread. A clever reheat function, meanwhile, lets you warm up any

excess toast you may have prepared.

KITCHENAID ARTISAN MIXER£615 from

www.selfridges.comForget instant pancake makers or waffl e irons; if you want your

breakfast to be truly gourmet, investing in one of these gorgeous KitchenAid artisan mixers will guarantee your batter is silky smooth every time. Presented in an attractive satin copper fi nish, it comes

complete with a tilt up head design for easy cleaning and usage, while a large capacity mixing bowl will make bigger batches a

breeze. An essential addition to your cooking gear, this will have you whipping up plenty of tasty treats in no time with its sleek design

and quality craftsmanship.

BREVILLE HOT CUP WITH BRITA FILTER

£89.99 fromwww.houseoffraser.co.uk

For a clearer, better tasting tea or coffee in the morning, the Breville Hot Cup is far more than just a kettle. There are nine different cup sizes to choose from, dispensing boiling, Brita fi ltered water at the

touch of a button, while illumination gives off a soft blue glow and its easy-view clear body ensures accurate fi lling. A free Maxtra cartridge

is also included and the inbuilt Memo feature indicates when it needs replacing, so you can enjoy a fresh, crisp and clean cup of your

favourite pick-me-up every time.

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WHAT YOU’VE BEEN SAYING ABOUT OUR PUBS AND RESTAURANTS

CUSTOMER REVIEWS

YOUR

FEEDBACK

THANK YOU TO ALL OUR WONDERFUL CUSTOMERS

FOR SUCH CONSTRUCTIVE COMMENTS

88 - AUTUMN 2014

THE CHASER INNShipbourne, Kent

“Great lunch @thechaserinn – amazing Crispy Chilli Pork dish.”Tonbridge Nick @tonbridgenick, Twitter

“Wanted a special place for lunch in this area and we were not disappointed. The place is a real delight, from the building and surroundings to the great service and quality food.”LenBrown B, Trip Advisor

THE OLD DUNNINGS MILLEast Grinstead, West Sussex

“Had a lovely breakfast this morning @dunningsmill, great start to the day!”Fabulous Venues.com @FabulousVenues, Twitter

“Wow, what a great meal. We ate with family and our 9 yr old son, the staff were brilliant, the food amazing. The setting was great, please open one in the north east!”Kelly M, Trip Advisor

THE LITTLE BROWN JUGTHE LITTLE BROWN JUGChiddingstone Causeway, Kent

“Delicious Sunday roast @LittleBrownJug1 – my favourite pub – such friendly service, makes all the difference. Now time for a crafty snooze!”Caroline Charlton @Squilt, Twitter

“Went here for lunch today as it’s always a safe bet! Lovely helpful staff as ever :) I had a couple of starters as a main and they were both lovely. My boyfriend had the burger, which he really enjoyed too. Nice relaxed atmosphere in there and good value for money!”sophdj89, Trip Advisor

THE MARK CROSS INN Mark Cross, East Sussex

“Absolutely stunning roast today @TheMarkCross thank u for fi tting in all 14 of us! Fallen in love with swede after 2day #sundayfamilymeal”Sophie D @sophdevlin, Twitter

“Consistently good food, extensive menu, good service. Have eaten here at lunchtime and evening. The pub is good for couples and families. Well recommended”silvertraveller26, Trip Advisor

THE FARM @ FRIDAY STTHE FARMEastbourne, East Sussex

“Great start to the day @farmfridayst for a big brekkie! #stuffed #breakfasttreat”Sam @childoftheapes, Twitter

“I’ve been coming to The Farm with clients for a number of years now and I’ve always found everyone friendly and accommodating. The food is always top notch and enjoyable.”Jonathan B, Trip Advisor

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THE CRICKETERS INNMeopham, Kent

“@Cricketers_Inn beautiful day yesterday. Hog Roast looked fabulous. Wished I was eating instead of singing!”Mark Bradley @BradleyInfo, Twitter

“My friend already put a post for our lunch at the Cricketers – BUT I had to say the food, service, staff was 110% – cannot fault anything at all – will defi nitely be going back and also recommending to all my friends – thanks guys :-)”476Kerrie100, Trip Advisor

THE KINGS HEADBessels Green, Kent

“Lovely dinner @Kings_Head_BG tonight – never had cucumber panna cotta or peach eton mess before, both stunning. Gorgeous cosy pub too”Georgina Wells @Wells15G, Twitter

“Perfect paella and garden has plenty of tables and shades... Will definitely visit again. The restaurant is under new management so do not overlook this one due to what might have been a previously not so good experience.”Natasha1972, Trip Advisor

STANMER HOUSEBrighton, East Sussex

“@Whiting_Hammond @StanmerHouse you have an awesome Brighton manager and team. #HighlyRecommended”The critics @GastroBrighton, Twitter

“Just wanted to say a massive thank you for a beautiful wedding day. All our guests were most impressed! My grandmother, who usually doesn’t have a massive appetite, ate all her roast dinner and simply loved it! Delicious food. Stunning setting.”JennaChris25, Trip Advisor

STANMER HOUSESTANMER HOUSEBrighton, East Sussex

“@Whiting_Hammond @StanmerHouse you have an awesome Brighton manager and team. #HighlyRecommended”The critics @GastroBrighton, Twitter

“Just wanted to say a massive thank you for a beautiful wedding day. All our guests were most impressed! My grandmother, who usually doesn’t have a massive appetite, ate all her roast dinner and simply loved it! Delicious food. Stunning setting.”Delicious food. Stunning setting.”JennaChris25, Trip Advisor

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

FOOD FOR THOUGHT

The Chaser Inn “We used to eat here a lot a few years ago and the food and drink could not be faulted. We ate again recently and the decor, atmosphere and service were still excellent. However, ham, eggs and chips ought to be something a chef can get right. Chips excellent and ham plentiful, but the fried eggs were raw.”collideorscape, Trip Advisor

The Little Brown Jug “We have visited a number of times and the standard of the food varies. Today was good on the whole, although my husband’s plaice was very overcooked and mushy. The other four meals were good. The service was excellent, effi cient and friendly.”Tasmin10, Trip Advisor

The Mark Cross Inn“We had a generally excellent Sunday lunch here. Most of the food was very good and the service was excellent. Only quibble was that the portion sizes were a bit erratic. The large fi sh and chips was ridiculously enormous, whereas the slow cooked pork belly, while absolutely delicious, did not really seem to be a main course sized portion.”april a, Trip Advisor

We always love to hear the positive

FOOD FOR THOUGHT

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YOUR CHANCE TO WIN A COMPLIMENTARY MEAL

FOR FOURSpoil yourself and your friends in true W&H style with a fabulous meal at one of our award winning pubs

and restaurants! We’re offering you the chance to take three of your nearest and dearest out for a slap-up three-course meal for four (including two bottles of house wine for the table) at a Whiting & Hammond

venue of your choice – absolutely free! Whether it’s the magnifi cent backdrop of Stanmer House in Brighton or the welcoming charm of The Kings Head in Bessels Green, we guarantee you’ll enjoy the fabulous dishes,

professional service and delightful ambience that all of our sites are renowned for.

To be in with a chance of winning this fantastic prize, worth up to £15O, all you have to do is email your name, address and contact telephone number to offi [email protected] with the subject line ‘Gastro Competition’. Alternatively, send your details to Whiting & Hammond,

The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ. Closing date for entries is Thursday October 23 2O14.

If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated brand, please send an email stating this to offi [email protected] with the subject line ‘Gastro Competition’. Alternatively, state this in written correspondence addressed to

Whiting & Hammond, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ

Good luck and we look forward to receiving your entries!

TERMS AND CONDITIONSThe winner will be selected at random and Whiting & Hammond’s decision is final. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. Only one entry per person will be accepted.

Only one meal for four is available, which must be taken within three months of the winner being notified, excluding public holidays. Venue preference must be stated in your correspondence.No cash prize alternative will be offered. Winners may be asked to take part in publicity photos relating to the competition. Terms and conditions apply. If full contact details (name, address and telephone number) are not supplied, 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.

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APPRENTICESHIPS

YOUR LOCAL NEEDS YOUHERE AT WHITING & HAMMOND, WE’RE ALWAYS ON THE LOOKOUT FOR THE NEXT GENERATION OF GREAT CHEFS.

WORKING CLOSELY WITH THE NATIONAL APPRENTICESHIP SERVICE AND EXPERIENCED LEADERSHIP AND MANAGEMENT SPECIALISTS STRAIGHT A TRAINING, WE LAUNCHED OUR VERY OWN APPRENTICESHIP SCHEME IN 2O12, WHICH STRIVES TO

BRING FRESH YOUNG TALENT INTO OUR BUSINESS

O ur aim is to continuously have two apprentice chefs in each of our eight pubs and restaurants, where they

can gain a Level 2 Diploma in Professional Cookery and learn the essential skills they need to thrive in our industry. The first year was a resounding success, culminating in the presentation of a commemorative company award to each of the qualifiers.

On the job training is provided during a one-year contract, with no college or day releases necessary, and our budding chefs are given the opportunity to achieve the standards required to gain the qualification. The content is customised to our menus, so aspiring cooks will learn to make award winning dishes, with potential to stay on once the year-long programme has been completed.

To begin their training, all apprentices attend a teambuilding day for a customised induction, where they can meet and get to know their fellow chefs and develop their own support network. Now

in its second year, the scheme has played host to some terrific inter-pub competitions, including last year’s Light Bite Challenge, which saw the winner’s dish featured on all the menus across the entire W&H group.

Apprentices are coached on the job by their Head Chef in each of the pubs, who work alongside the tutors of Straight A Training to provide the very best in industry guidance. In addition to kitchen support, we also promote our apprentices into more senior in-house, non-cookery roles, such as Hospitality Supervision and Front of House positions.

We are determined to see more youngsters move into and succeed in the catering industry and are dedicated to nurturing the professional and leadership

potential of our apprentices. Their continuing support

and development is invaluable

to both our business and

our industry as a whole, enabling us to look to the future and ensure the hospitality trade remains an exciting, inviting and thriving environment for up and coming chefs.

“Bringing in young apprentices to our company is a key part of our talent development,” says Brian Whiting. “By establishing our own apprenticeship scheme, we are able to customise the training to suit our style at the same time as creating a career pathway within our business. These apprentices are our next generation of chefs.”

If you’re under 25 years of age, have a passion for food and are interested in applying for the scheme then contact:

Mrs Terry Turner, HR ManagerThe Little Brown JugChiddingstone CausewayTonbridge Kent TN11 8JJ or email your CV to [email protected]

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SUPPLIERS LISTING

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

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

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

CIMBALI UKwww.cimbaliuk.com | 0208 238 7101

COOPER BURNETT www.cooperburnett.com | 01892 515 022

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

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

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

FREEDRINKS – ZEOwww.drinkzeo.com / 0207 268 3015

FULLERS www.fullers.co.uk | 020 8996 2000

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

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

HR ADVISE MEwww.hradvise.me | 0844 225 4077

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

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

SHIPBOURNE FARMERS MARKETS 01732 833 976 | www.kfma.org.uk/shipbourne

LARKINS 01892 870 328 / www.facebook.com/larkinsbrewery

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

ONE MEDIAwww.one-media.co | 01892 779 650

PENSHURST FINE FOODS 01892 664 044

TEK SEATINGwww.sitsmart.co.uk | 01892 510 202

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

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

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LAST ORDERS

Isn’t it much nicer when the sun shines? Everyone has a general feel good factor about them. Fingers crossed we continue to see out a great

summer in style and put behind us the disappointment of England crashing out of the World Cup in the first round. I have to say, it left me feeling extremely depressed! It seems like everywhere you turn in sport this year, England is lagging behind.

One thing you can’t say England lags behind in, however, is The Great British Pub. I believe we are world champions in this field and long may we reign – trust me when I say that the rest of the world is ‘well jel’!

We certainly have a lot going on during the end of the summer and beginning of the more autumnal months, with our beer festivals running right the way through to October at different sites, finishing off with Oktoberfest at The Little Brown Jug, which is definitely worth a trip.

Another great event that we will be supporting as partners is Love British Food Fortnight from September 22 until October 5. This is very close to our hearts and something we feel extremely passionate

about. To celebrate we’ll be challenging our chefs to come up with some Great British Food using some beautiful local produce.

The other thing to remember is – and I dread saying it – Christmas! Get in early if you have your festive party to book. As the summer comes to an end this seems to move to the top of people’s ‘to do’ lists. I truly am sorry for mentioning it, but I’m sure it won’t be that long before we see the shops filled with the usual spangly tat!

Finally, a big ‘well done’ is in order for the entire W&H team, who won the award for Tourism and Hospitality Business of the Year at the Kent Excellence in Business Awards (KEiBA). As always, we couldn’t

do it without the ongoing support of our customers, so thank you to everyone who continues to visit our sites and make our jobs worthwhile!

I hope you’ve enjoyed our latest edition of Gastro and do feel free to let us know what you think.

I’m off to the pub! Cheers,

Brian Keeley Whiting MD

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Page 98: Gastro Magazine Autumn 2014

THE CHASER INNStumble Hill, Shipbourne,

Tonbridge, Kent TN11 9PE

Manager: Craig White

Head Chef: Daniel Curtis

Tel: 01732 810 360

Email: [email protected]

Website: www.thechaser.co.uk

THE OLD DUNNINGS MILL Dunnings Road, East Grinstead,

West Sussex RH19 4AT

Manager: Janet Webb

Head Chef: Steve Ednie

Tel: 01342 326 341

Email: [email protected]

Website: www.theolddunningsmill.co.uk

THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,

East Sussex TN6 3NP

Manager: Kiran Shukla

Head Chef: Andy Billings

Tel: 01892 852 423

Email: [email protected]

Website: www.themarkcross.co.uk

THE FARM @ FRIDAY STREET 15 Friday Street, Langney,

Eastbourne, East Sussex BN23 8AP

Manager: Paul Worman

Head Chef: Neil Parfi tt

Tel: 01323 766 049

Email: [email protected]

Website: www.farmfridaystreet.com

THE CRICKETERS INN Wrotham Road, Meopham,

Gravesend, Kent DA13 0QA

Manager: Scott Hawkes

Head Chef: Darren Collins

Tel: 01474 812 163

Email: [email protected]

Website: www.thecricketersinn.co.uk

STANMER HOUSE Stanmer Park, Brighton,

East Sussex BN1 9QA

Manager/Acting Head Chef: Simon McLoughlin

Events Manager: Rebecca Weller

Tel: 01273 680 400

Email: [email protected]

Website: www.stanmerhouse.co.uk

MAKING THAT BOOKING

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

with Whiting & Hammond...

THE LITTLE BROWN JUG Chiddingstone Causeway,

Tonbridge, Kent TN11 8JJ

Manager: Tyson Marshall

Head Chef: Simon Haywood

Tel: 01892 870 318

Email: [email protected]

Website: www.thelittlebrownjug.co.uk

THE KINGS HEAD Westerham Road, Bessels Green,

Sevenoaks, Kent TN13 2QA

Manager: Paul Giles

Head Chef: Jonny Gain

Tel: 01732 452 081

Email: [email protected]

Website: www.kingsheadbesselsgreen.co.uk

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