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T H E M A G A Z I N E F R O M T H E A WA R D W I N N I N G P U B A N D R E S TA U R A N T G R O U P
T H E M A G A Z I N E F R O M T H E A W A R D W I N N I N G P U B A N D R E S TA U R A N T G R O U P
SUMMER SNAPSHOT
WEDDING TO REMEMBER
Seven pages of festival fun to whet your appetite – who do you recognise?
Reflections on a big day at Stanmer – “How they made my dreams come true”
APPY HOUR
RIOJA RULES
The food and drink you’ll love on your smartphone
Why this Spanish region is top of our wine list
TIMELESS RECIPES
THRILL OF THE GRILL
The best cookbooks revealed – how many are on your shelf?
Fire things up with these brilliant barbecue gadgets
Meet TheWorld’ s
ISSUE 2 SUMMER/AUTUMN 2013
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FINEST Join us as we visit 10 of the best restaurants on Earth and introduce you to the three brothers who are living the culinary dream
THE SEVEN WONDERS OF WHITING & HAMMOND
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WELCOME
What’ll
it be, then?
A
big thank you to everyone who made our
Rioja region of northern Spain, where some of our
inaugural issue of Gastro magazine such a
finest vintages hail from.
success! For this edition, we knew we had to raise
For our more techie readers, we’ll once again be
from our menu for you try at home. Plus, it’s never too early to start thinking about how (or, more specifically, where) you’re
the bar from appetiser to main event and deliver
delving into the world of foodie wizardry in search
going to savour some festive food. Whether you’re
an even more spectacular round up of foodie
of the hottest iPhone apps and barbecue gadgets
looking to book your office party or just want to
features. You won’t be disappointed, as we take you
on the market. And if you’re thinking of having your
pop in for a bite to eat while out shopping, get in
on another delectable journey into the heart of all
wedding with us at Stanmer House, get some unique
early and reserve your table at one of our seven
things W&H.
inspiration by taking a look at a real life couple who
welcoming venues.
If you’re already familiar with the magazine, you might recognise a few of the features we’ve got
tied the knot at our latest venue. To keep things fresh, we’ve introduced a
in store. Get to know our pubs a little better this
number of new features for you to enjoy. In our
time around as we introduce you to each of our
cover story, we introduce you to the 1O best
seven staff teams, with one of our longest serving
restaurants in the world, kicking off with the tale
members providing a personal insight into 1O years
of three brothers from Spain who have taken the
of life at The Chaser.
foodie world by storm and this year claimed the
We also catch up with two of our key suppliers – Penshurst Fine Foods and Larkins Brewery in
In the meantime, kick back, relax and enjoy all this and more as we welcome you back for a second helping of Gastro. Cheers,
number one spot. Looking for some inspiration in the kitchen? Not
Chiddingstone – to bring you the story behind some
a problem – just head to page 59 for our pick of 1O
of our finest beers and produce. Speaking of which,
of the best cookbooks to own, from old favourites
we’ve harvested some more of the best seasonal
to contemporary classics. On a similar note, our
P.S. More from me on p. 95 Plus, keep your eyes
ingredients for you to enjoy over the coming months.
Executive Head Chef James Moyle-Rosser will once
peeled throughout the issue for your chance to
As for our wine, we take a trip to learn all about the
again be cooking up two of his personal favourites
win some fantastic prizes!
Brian Keeley Whiting MD
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Contents
11 48
22 41
08 - FRONT OF HOUSE Keep up to date with all the latest news from our part of the world
- MY FAVOURITE DISH Chaser Inn manager Paul Roser shows you how to perfect a top choice from our menu
31
- SALAD DAYS ARE COMING Stay in shape with our new salad and some expert nutritional advice from a personal trainer
44
- THE SEVEN WONDERS OF W&H All you need to know about our award winning venues, plus team pictures
11
- MANNA FROM HEAVEN We reveal how to get the most out of your seasonal ingredients over the coming months
32
- PENSHURST’S FINEST Dion Massey of Penshurst Fine Foods talks about the history of one of the area’s leading food suppliers
- UPCOMING EVENTS Here are some diary dates to look forward to with us this year
21
37 - HAVING A LARK
- VIVA LA RIOJA Take a trip to northern Spain to learn about one of our most beloved wine regions
22 - CRÈME DE LA CRÈME
- WEDDING TO REMEMBER Get inspired for your big day with the real life story of a couple who tied the knot at Stanmer House
The three Roca brothers from Spain lead the way in our look at 1O of the world’s best restaurants
Bob Dockerty, Head Brewer at Larkins, looks back at almost three decades of quality ales
41
46
48 53
- MR WHITING GOES TO TOWN Join MD Brian Whiting on a trip to the shops to see where he gets his retail therapy
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08
75 - YOUR BUSINESS, OUR PLEASURE Help to make your company flourish with a visit to Stanmer House
76 - GRILLING PERFORMANCE Impress guests at your next barbecue with this stunning range of gadgets
79 - GASTRO GHOST STORIES Give yourself goose bumps with some chilling tales from our pubs
81 - CHRISTMAS AT W&H Get ahead of the game and book your office party at one of our festive venues
85 - TO MARKET, TO MARKET This is the guide to some of the best farmers’ markets in the area
87 - WHET YOUR APPETITE Our roundup of the latest apps for food and drink lovers
88 - YOUR FEEDBACK What you’ve been saying about our pubs and restaurants
91
54
- BE A WINNER! Find out how to be wined and dined with a complimentary meal for two
93
- YOUR LOCAL NEEDS YOU Discover what it takes to join the W&H team
95 - LAST ORDERS MD Brian Whiting has the final word with an exciting announcement
98
- MAKING THAT BOOKING All the names and numbers you’ll need to reserve your table
64 54
GASTRO Editor – Richard Moore rmoore@onemediauk.co.uk Writer – Frederick Latty flatty@onemediauk.co.uk Publishing Director – Nick Moore nmoore@onemediauk.co.uk Designer – Tim Feeley tfeeley@onemediauk.co.uk Production Coordinator – Phil Glover pglover@onemediauk.co.uk Commercial Manager – Clara Higgs-Prosser chprosser@onemediauk.co.uk EDITORIAL & PHOTOGRAPHIC CONTRIBUTORS Sam Yardley Joanna Turfitt Pete Sheppard @ Tranzmission Design Jon Silver • Centaur Foods Wines from Rioja • Kim Brett Peter Jenkinson • Jim York TOP COOKBOOKS BBC Books • Hodder and Stoughton Pavilion • Penguin • Jonathan Lovekin Hamlyn • waterstones.com Ebury Press • HarperCollins BEST RESTAURANTS PHOTOGRAPHY El Celler de Can Roca: El Celler de Can Roca & David Ruano Noma: Ditte Isager Osteria Francescana: Paolo Terzi & Alice Stanners Mugaritz: www.mugaritz.com Eleven Madison Park: Francesco Tonelli D.O.M: Cássio Vasconcellos Dinner by Heston: The Mandarin Oriental Hotel & Eddie Judd Steirereck im Stadtpark: Restaurant Steirereck Vendôme: Albrecht Fuchs, Georg Gerber & Althoff Hotel Collection Restaurant Frantzen: Jon Lacotte
- SUMMER ON A PLATE Executive Head Chef James Moyle-Rosser shows you how to make some W&H favourites at home
59 - TIMELESS RECIPES We select 1O of the best cookbooks to have in your kitchen – how many do you own?
64 - PICTURE PERFECT Relive your favourite moments from our beer festivals, celebrations and events
73 - MEET THE TEAM We chat to one of our longest serving staff members to hear about 1O years of life at W&H
32
ONE MEDIA AND CREATIVE LTD Kenwood House, 1 Upper Grosvenor Road, Tunbridge Wells, Kent TN1 2EL 01892 779 650 • www.one-media.co Whiting & Hammond Gastro Magazine is owned by Whiting & Hammond Ltd and published/distributed by One Media and Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the publisher nor the owner can accept responsibility for any errors or omissions relating to advertising or editorial. No part of this publication may be reproduced without prior written consent from the publisher. No responsibility is taken for unsolicited material or the return of these materials whilst in transit.
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NEWS
Front oF House Our rOund up Of the latest happenings frOm the wOrld Of w&h
Harvest time We are once again proud supporters and partners of Love British Food Fortnight, which runs from September 21 to October 6, starting with The Old Mill’s beer festival in East Grinstead (see p. 66 for details). Each of our sites will be offering menus highlighting local suppliers and sharing
platters. We will also be giving something back to the community by having food dropoff points at each of our pubs to encourage visitors to contribute goods (such as cans etc.), which will then be donated between the Trussell Trust and Nourish Community Food Bank. www. lovebritishfood.co.uk
Lion’s sHare W&H had two teams competing in this year’s Tonbridge Lions Triathlon on May 6. Raising money for The Pickering Cancer Drop-in Centre in Tunbridge Wells, a total of 1O three member teams competed, taking on each of the three tasks of running, cycling and swimming. Heading up our first trio was Brian Whiting, who set the pace with the cycling element, while our second squad saw Operations Manager Darren Somerton saddle up for the cycling. Both groups did fantastically well, raising £936 (including gift aid) for the award winning charity.
Foodie Favourites For the second year running, we have been heading to food festivals across Kent and Sussex. First up was the Brighton and Hove Spring Harvest, which saw Stanmer House selling a selection of sausage rolls, scotch eggs, pork pies and chutneys. The Old Mill also set up a stand at the Sussex Food Festival on July 6 and 7, while the following weekend saw Stanmer House and The Farm @ Friday Street showcasing offerings at the Glynde Food Festival. The summer finale will see Stanmer House at the Brighton and Hove Autumn Harvest on September 7 and 8.
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SUMMER SNAPSHOT Despite the unseasonal temperatures, we launched our summer beer festivals back in April at The Mark Cross with great success as hundreds flocked to each of our venues. The events went from strength to strength, with The Little Brown Jug’s on May 1O to 12, followed by The Cricketers’ on May 17 to 19, which finally saw the weather we’d been hoping for. June 7 to 9 brought us The Old Mill’s and 21 to 23 ushered in The Farm’s. We may be halfway through, but each of the sites still has another event on the horizon. Check online or on p. 21 for further details.
PETE SHEPPARD @ TRANZMISSION DESIGN
NEWS
CRACKING CHRISTMAS
We may only just be seeing the beginning of our longawaited summer, but thoughts are now turning to planning ahead for future festivities. As tradition demands, all of our establishments will be decorated to the roof from the beginning of December to start a month of Christmas fun. Each site will have its own individual menu and entertainment running right SAM YARDLEY
up until the big day. Further details can be found on p. 81.
VEGGIE VICTORY
CONGRATULATIONS The winners of our first issue’s
In celebration of Vegetarian Week, which ran from May 21 to 27,
competitions have been announced!
each of our venues offered up delectable veggie menus, even
Winning a bottle of Laurent Perrier
tempting avid meat eaters to try something different. We have
Champagne were Mr and Mrs T
since been honoured with a Local Hero Award from the National
Crockford from Hildenborough, while
Vegetarian Society for our participation in the event. Brian Whiting
Karen Bryant and Mrs Anita Randall,
says, “We are really pleased to be presented with this award. Our
both from Tunbridge Wells, won the
chefs love to be creative with their menus and they rose to the
meal for four and meal for two prizes
challenge of putting together these vegetarian options, leaving us
respectively. Congratulations to all our
with some great ideas for dishes to use in the future.”
lucky winners!
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SevenWonders THE
OF WHITING & HAMMOND
To become an award winning pub and restaurant group, you need to have the best teams, the best food, the best service and the best locations. Happily, at Whiting & Hammond we’ve got the lot and you’re invited to join us on a tour of our venues Photography by Sam Yardley
THE CHASER INN Location: Shipbourne, Kent Opened: Summer 2003 Indoor covers: 149 Outdoor covers: 104 Ales: 5 Staff: 48 Additional features: Three open log fires and one log burner Fun fact: The only pub in Kent to have its own currency in the form of ‘Shipbourne Pounds’
FRONT ROW LEFT TO RIGHT:
2ND ROW LEFT TO RIGHT:
3RD ROW LEFT TO RIGHT:
Trish Moyle-Rosser (Deputy Manager)
Bronnie Lambert (Waitress)
Pete Wearn (Chef De Partie)
Debs Manley (Bar)
Emma Gilham (Waitress)
Craig Akehurst (Pastry Chef)
Paula Barden (Waitress)
Izzi Prichard (Waitress)
Jody Shaw (Head Chef)
Vernina Bergiers (Waitress)
Simon Clements (Commis Chef)
Paul Roser (General Manager)
Jamie Owens (Deputy Manager)
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THE OLD MILL Location: East Grinstead, West Sussex Opened: October 2004 Indoor covers: 150 Outdoor covers: 100 Ales: 4 Staff: 30 Additional features: Original working watermill next to a tranquil stream in the pub’s garden Fun fact: Voted by East Grinstead locals to represent the town in a version of the Monopoly board game
FRONT ROW LEFT TO RIGHT:
2ND ROW LEFT TO RIGHT:
3RD ROW LEFT TO RIGHT:
Paul Barber (Assistant Manager)
David Goozee (Apprentice Chef)
Bryn Todd (Barman)
Gina King (Waitress)
Stephanie Hanns (Bar/Waitress)
Ben Bayles (Commis Chef
Jessica Seifert (Waitress)
Ben Bayles (Commis Chef)
Steve Ednie (Head Chef)
Hannah Curtis (Supervisor)
Toby Sawyer (Apprentice Chef)
Duke Chidgey (Deputy Manager)
Rebecca Warrener (Supervisor)
Giuseppe Tesoro (Junior Sous Chef)
Jan Webb (Manager)
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THE LITTLE BROWN JUG (Head Office) Location: Chiddingstone Causeway, Kent Opened: April 2006 Indoor covers: 155 Outdoor covers: 200+ Ales: 4 Staff: 33 Additional features: Unique ‘ hut’ facilities for outside dining and a play area for children
FRONT ROW LEFT TO RIGHT:
Chris Wearn (Front of House Supervisor) 3RD ROW LEFT TO RIGHT:
Jess Dennett (Front of House)
Jonny Gain (Sous Chef)
Tyson Marshall (General Manager)
Zoe Spillane (Front of House)
Giovanni Dieni (Sous Chef)
Lewis Walker (Commis Chef)
Alex Whelptoon (Assistant Manager)
Andy Mutter (Deputy Manager)
2ND ROW LEFT TO RIGHT:
Katie Ashworth (Front of House)
Luke Williamson (Chef De Partie)
Simon Haywood (Chef De Partie)
Fun fact: Formerly known as The Station on account of its close proximity to Penshurst railway station, directly opposite
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THE MARK CROSS INN Location: Mark Cross, East Sussex Opened: September 2006 Indoor covers: 167 Outdoor covers: 150 Ales: 5 Staff: 40-45 Additional features: Stunning Sussex countryside views and an outdoor play area for children Fun fact: An extra staff member, George the spider, frequently resides on the cellar stairs – job title unknown
LEFT TO RIGHT:
Ash Baldwin (Manager)
Claire Broadbent (Junior Assistant Manager) Carl Kingshot (Chef De Partie)
Sophie Rist (Front of House) Grace Lane (Trainee Assistant)
Teresa Boyle (Assistant Manager)
Kiran Shukla (Deputy Manager)
Katie Aspinal (Front of House)
Mike King (Deputy Manager)
Toby Warren (Apprentice Chef)
Issey Whiting (Front of House)
Peter Napier Clark (Head Chef)
James Mcilhatton (Commis Chef)
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THE FARM @ FRIDAY STREET Location: Eastbourne, East Sussex Opened: December 2007 Indoor covers: 180 Outdoor covers: 84 Ales: 5 Staff: 27 Additional features: A large ‘Mezzanine’, referred to as The Gallery, which can fit up to 50 guests for private functions and celebrations
FRONT ROW LEFT TO RIGHT:
Paul Worman – (General Manager) Emma Payne – (Assistant Manager)
Andrew Smith – (Apprentice Chef) April Veness – (Floor Staff) Alan Deane – (Roving Head Chef)
Billy Hines – (Kitchen Assistant)
Laura Colvin – (Floor Supervisor)
Nikki Newton – (Sous Chef)
Fun fact: Previously a fully functioning farm until the early 1980s
Rikki Massey – (Assistant Manager) Gareth Nixon – (Deputy Manager)
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THE CRICKETERS INN Location: Meopham, Kent Opened: Summer 2010 Indoor covers: 110 Outdoor covers: 125 Ales: 5 Staff: 46 Additional features: Large York stone patio area to the rear and additional patio area overlooking the cricket green at the front
FRONT ROW LEFT TO RIGHT:
2ND ROW LEFT TO RIGHT:
3RD ROW LEFT TO RIGHT:
Dave Joyce (Assistant Manager)
Attila Molnar (Kitchen Porter)
John Bennett (Chef De Partie)
Lynda Collins (Barmaid)
Csaba Kalanyos (Kitchen Porter)
Nathan Dale (Chef De Partie)
Paul Giles (Manager)
Laura Parnell (Sous Chef)
Lee Morgan (Sous Chef)
Fun fact: Played a significant role in the birth of cricket in the 1700s – the sport’s founding fathers were known to have visited the pub before, during and after matches
Sean Buxton (Waiter)
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STANMER HOUSE Location: Brighton, East Sussex Opened: November 2011 Indoor covers: 400 Outdoor covers: 500 Ales: 3 Staff: 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
LEFT TO RIGHT:
Simon McLoughlin (General Manager)
Jordan Brown (Front of House)
David Riggs (Commis Chef)
Richard Simmonds (Head Chef)
Samantha Lingham (Admin Assistant)
Daniel Clamp (Senior Sous Chef)
Katie Hales (Coffee Shop Manager)
Beverly Drew (Events Assistant)
Mike Jones (Deputy Manager)
Yasmin Ryder (Front of House)
Lauren Webster (Front of House)
Ollie Rudd (Sous Chef)
Bruce Simmons (Assistant Manager)
Sam Alderman (Restaurant Supervisor)
Sam Baker (Pastry Chef)
Ellie Gabriel (Front of House)
Fun fact: As a Grade I listed mansion dating back to 1722, Stanmer was requisitioned by the War Office in 1942 as a means of providing the Canadian Tank Regiment with billets and live firing ranges
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out & about
We may have already got the ball rolling on our beer festivals and other events this year, but don’t worry there’s still plenty to look forward to throughout 2013. Have a peek at the months ahead to start planning your visits and we look forward to seeing you at your local W&H venue!
July 19 to 21 Mark Cross Beer Festival #2: Lock, Stock & Two Smoking Beer Barrells August 9 to 11 The Cricketers Inn Beer Festival #2 August 16 to 18 The Chaser Inn 10 Year Anniversary Party August 30 to September 1 The Farm @ Friday Street Beer Festival #2 September 20 to 22 The Old Mill Harvest Beer Festival September 21 to October 6 Love British Food Fortnight - Bring Home the Harvest (all venues) September 23 to 29 British Cheese Week (all venues) October 4 to 6 The Little Brown Jug Oktoberfest Beer Festival October 14 to 20 Chocolate Week (all venues) October 31 Halloween (all venues) Heading into December, the fun really begins with the official launch of our Christmas menus across all locations from November 29 through to December 24. To find out what’s happening on Christmas Day, Boxing Day and New Year’s Eve, keep an eye on our website at www.whitingandhammond.co.uk For a full listing of each site’s Christmas menu, see p. 81
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Every year, The World’s 50 Best Restaurants list is compiled by over 900 members of Diners Club International. Spanning 26 geographical regions worldwide, some of the most influential chefs, restaurateurs and food critics pool their collective expertise to distinguish the greatest foodie landmarks on the planet. Never afraid of a little healthy competition, we take a look at 10 of this year’s best and introduce you to the Roca brothers, Jordi, Joan and Jospep, who claimed the number one spot
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EL CELLER DE CAn RoCA Location: Girona, Spain
Catering School, the two took their home
Opened: 1986
experiences and added a more technical,
Cuisine: Traditional Catalan
academic element to their menus, fusing
Head Chef: Joan Roca
traditional Catalan cuisine with their own
Michelin stars: Q Q Q
unique interpretations. At the respective ages
From the menu: Lobster parmentier with black trumpets, one of the first dishes on the menu that is still enjoyed today www.cellercanroca.com
F
or some, a love of food is innate from the moment they are born. Such was the case
for the three Roca brothers, whose El Celler de Can Roca in Girona, Spain was officially named The Best Restaurant in the World this year. Born and raised around the hustle and bustle of their parents’ busy Can Roca bar and restaurant, Joan, Josep and Jordi Roca grew up in the popular Spanish neighbourhood of Taialà. Throughout their childhood they would play, watch television and do homework in their parents’ bar, captivated by the sounds and smells of their
of just 22 and 20 at the time, they were joined
mother and grandmother’s cooking that
in 1999 by Jordi, then 21, the youngest Roca
emerged from the kitchen on a daily basis.
sibling, who came on board as Pastry Chef.
Destined for a vocation in cooking, Head
Having already renovated the restaurant in
Chef Joan and Head Sommelier Josep opened
1996, the three brothers relocated to purpose-
El Celler de Can Roca next-door in August
built premises at the nearby Can Sunyer
1986. Completing their studies at Girona
restaurant in 2007. Committed to their own
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‘freestyle cooking’, they embrace an avant-garde approach, while keeping in mind their ancestry and heritage, an outlook that has stood them in good stead, receiving their initial Michelin star in 1995 (the first to be awarded to any restaurant in the city of Girona), with a second and third following in 2002 and 2009. Rather fittingly, gastronomy has been the lifeblood of the family for generations. Josep Roca Senior, the patriarch of the Roca dynasty, was born under the roof of Can Reixach in Sant Martí de Llémena, the restaurant where his own mother Angeleta (the brothers’ grandmother) used to cook. It was here where Angeleta passed down her wisdom to daughter Montserrat Fontané,
who in turn would share the family’s passion, respect and affection for food with her three sons. Over the years, Joan, Josep and Jordi have expanded their enterprise into a multifaceted business that continues to encapsulate their family’s ethos of innovative food and traditional values. From Mas Marroch, a converted 13th century farmhouse turned-celebration space in Vilablareix to Rocambolesc, an artisan ice cream store in Santa Clara, the Roca name lives on through food, family and forward thinking. Fusing their combined expertise of ‘the sweet world, the salty world and the liquid world’, only time will tell what the future holds for the three Roca brothers and their magnificent restaurant. It would seem, though, that the odds are in their favour. After all, three heads are better than one.
Now that we’ve introduced you to the cream of the crop, here are nine more of the world’s best restaurants for you to try... Summer / Autumn 2013
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NOMA Location: Copenhagen, Denmark Opened: 2004 Cuisine: New Nordic Chef Patron: René Redzepi Michelin stars: ✱ ✱ From the menu: Beef rib and lingon berries
L
oosely translated as a hybrid of the two Danish words ‘nordisk’ (Nordic) and ‘mad’ (food), Noma is a restaurant that beautifully reflects its country’s everchanging scenery and culture. Occupying an old warehouse on the waterfront of the Christianshavn neighbourhood in central Copenhagen, Chef Patron René Redzepi has earned two Michelin stars for his often radical use of ‘molecular gastronomy’, utilising natural produce from the local landscape in an attempt to both capture and redefine the very essence of New Nordic cuisine.
www.noma.dk
OSTERIA FRANCESCANA
MUGARITZ
Location: Modena, Italy
Location: San Sebastián, Spain Opened: 1998 Cuisine: ‘Techno-emotional’ Spanish Chef Patron: Andoni Aduriz Michelin stars: ✱ ✱ From the menu: Chocolate cake, cold almond cream and cocoa bubbles www.mugaritz.com
Opened: 1995 Cuisine: Modernist Italian Chef Patron: Massimo Bottura Michelin stars: ✱ ✱ ✱ From the menu: Tagliatelle with Bolognese ragù www.osteriafrancescana.it
S
et in the heart of Modena’s bustling city centre, Osteria Francescana is a unique celebration and fusion of modernity and tradition. Always surprising and innovative, Chef Patron Massimo Bottura has made his name by challenging preconceptions of what food should be like and creating unexpected masterpieces in the process. Building intimate relationships with his producers and artisans, Massimo’s passion and respect for where his food comes from shines through in a range of dishes that are described as ‘slow food in fast times’.
F
ood as a means of exploring different cultural and social boundaries is at the heart of everything the Mugaritz team does. Situated in the Spanish town of Errenteria under the guidance of Chef Patron Andoni Aduriz, the restaurant has maintained a profound connection with its roots through its suppliers. Using the most seasonal ingredients in their recipes, they offer patrons a diversity and variety rarely encountered elsewhere, securing two Michelin stars for their efforts in breaking new ground and broadening horizons.
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ELEVEN MADISON PARK
D.O.M. Location: São Paulo, Brazil
DINNER BY HESTON BLUMENTHAL
Location: New York, USA
Opened: 1999
Location: London, UK
Opened: 1998
Cuisine: Contemporary Brazilian
Opened: 2011
Cuisine: New French
Chef Patron: Alex Atala
Cuisine: Historical British
Head Chef: Daniel Humm
Michelin stars: ✱ ✱
Head Chef: Ashley Palmer-Watts
Michelin stars: ✱✱✱
From the menu: Tasting menu of four
Michelin stars: ✱
From the menu: Multi-course tasting
to eight dishes recommended
From the menu: Powdered duck breast
menu recommended
www.domrestaurante.com.br
with smoked confit fennel and umbles
www.elevenmadisonpark.com
T
he iconic Madison Avenue in New York City sets the scene for this chic, modern purveyor of some of the finest New French food on the planet. Utterly distinctive in his approach, Swiss Head Chef Daniel Humm has orchestrated a menu detailing each of the dish’s ingredients, inviting his guests to share their preferences and tailoring every meal to suit all tastes and requirements. Embodying the city’s rich, multicultural tapestry, this is the very best of what the Big Apple has to offer.
www.dinnerbyheston.com
I
n an endeavour to put Brazil firmly on the culinary map, ex-DJ turned Chef Patron Alex Atala has looked to the Amazon rainforest for inspiration. Advocating the use of Brazilian ingredients, he has almost singlehandedly changed the way Latin American cuisine is viewed, taking it upon himself to educate critics and customers alike. Tucked away in the Jardins region of São Paulo, the restaurant offers exclusivity, simplicity and modesty in equal measure, staking its country’s claim on the world food stage.
F
or his latest venture as a restaurateur, Heston Blumenthal has succeeded in cultivating an identity that is quintessentially British. Housed in the striking Mandarin Oriental Hyde Park hotel, the playfully titled Dinner evokes a sense of majesty with its sleek, elegant interior, while the menu brings Heston’s gastronomic wizardry to more historic British dishes. Head Chef Ashley Palmer-Watts oversees proceedings, whose intimate knowledge of British produce helped acquire the restaurant’s first Michelin star within a year of opening.
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STEIRERECK Location: Vienna, Austria Opened: 1970 Cuisine: Neo-Austrian Chef Patron: Heinz Reitbauer Michelin stars: ✱ ✱ From the menu: Veal’s heart with oxheart carrots and mizuna www.steirereck.at/restaurant
A
s part of the exquisite Relais & Chateaux hotel group, Steireck was originally opened by Chef Patron Heinz Reitbauer’s parents in 1970. Now relocated against the captivating backdrop of Vienna’s Stadtpark (City Park) district, the restaurant has thrived in no small part due to Heinz’s own farm, from which he sources the majority of his menu’s ingredients. Embracing both the old and the new in his approach to cooking, the chef patron has become something of an ambassador for Austrian cuisine the world over.
RESTAURANT FRANTZÉN VENDÔME Location: Bergisch Gladbach, Germany Opened: 2000 Cuisine: Modern German Chef Patron: Joachim Wissler Michelin stars: ✱ ✱ ✱ From the menu: Velouté of langoustine with artichokes and coriander www.schlossbensberg.com/de
Location: Stockholm, Sweden Opened: 2008 Cuisine: Modern Scandinavian Chef Patron: Björn Frantzén Michelin stars: ✱ ✱ From the menu: King crab poached in beer and dill www.restaurantfrantzen.com
L
eading the so-called ‘New German School’ of cooking, Vendôme’s Chef Patron Joachim Wissler has become well-known for using traditional German ingredients to compose avantgarde menus of the highest order. As part of the luxurious Althoff Hotel Collection, the restaurant can be found in the equally lavish Grandhotel Schloss Bensburg, where guests can enjoy meals of up to 25 courses. While taking its name from a French town might be somewhat misleading, Vendôme has garnered a worthy reputation alongside its neighbouring country’s finest.
E
stablished in the old town of Gamla stan in Stockholm, Sweden’s culinary Shangri-La was formerly known as Restaurant Frantzén/ Lindeberg; that is, until its founding partnership of Chef Patron Björn Frantzén and Pastry Chef Daniel Lindeberg parted ways earlier this year, following the latter’s decision to open his own bakery. Fusing Modern Scandinavian cuisine with Asian influences, Björn continues to keep his menus seasonal, making the most of the produce from the restaurant’s own garden and taking the reins with cutting edge flair.
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PhotograPhy by Sam yardley
our food
My Favourite
DISH In our ongoing endeavour to find out
what makes our team members tick, we ask Paul Roser, Manager of The Chaser in Shipbourne, to share his favourite meal from the W&H menu. He didn’t disappoint, selecting a meat feast that’s certainly not for the faint of heart
“M
y favourite dish is The Chaser’s BBQ sharing platter, which lends itself perfectly to sitting in the beer garden or courtyard with friends on a nice hot, sunny day with a cold bottle of white. It is more than enough for two and, as you can see, is a dish that makes a real impact when delivered to the table. It’s also catching; once people see one platter served, everyone wants one too! It has the works – pork ribs, peri peri chicken, pork and leek sausages, sweet potato wedges, corn on the cob, garlic bread, a Caesar salad, onion rings, coleslaw, BBQ sauce and garlic mayo. A fantastic dish for summer!”
The Chaser’s
ServeS 2+ Preparation Time: 30 minutes (not including marinating) Cooking Time: 25 minutes (not including pork ribs) IngredIentS 4-6 pork ribs Peri peri sauce 200ml Coca-Cola 2 chicken legs 2 chicken thighs Chilli flakes 2 pork and leek sausages 1 large onion (thickly sliced) 1 sweet potato (sliced into wedges) 1 corn on the cob
Summer Sharing Platter dIrectIonS Before you start cooking, marinate the pork ribs in peri peri sauce for 24 hours. When ready, seal the ribs on the char grill. Set them in a large pan and braise them in the Coca-Cola for five hours at 130-140°C. Once this is done, remove the ribs and reduce the pan juice on the hob, which creates our BBQ sauce. Next, marinate the chicken legs and thighs in peri peri sauce and chilli flakes and roast for 25 minutes at 160°C. While you do this, grill the pork
and leek sausages for 12 minutes and cover the thickly sliced onion in beer batter and deep fry for one and a half minutes. Cut the sweet potato into wedges and blanch them for eight to 10 minutes before deep frying for a further three to four minutes when required. Cut the corn on the cob in two and boil until tender. Finally, serve and enjoy with the BBQ sauce, garlic bread, a Caesar salad, coleslaw, garlic mayo and your choice of wine or beer.
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Manna fromHeaven
This is the time of year when summer merges into autumn, which means there are plenty of key ingredients and produce for you to look forward to over the next three months. So, make a note and load up your trolley as we delve into nature’s larder
August
While you’re at it, don’t forget to pick up some sweetcorn on your next weekly shop. For
Fruit Kicking off with the fruity side of
alfresco diners who love nothing more than to
things, apples will be ripening up nicely this
soak up those last rays of summer sun, a well-
month. As one of the most versatile additions
seasoned corn on the cob with a generous lump
to your fruit bowl, they make welcome
of butter will make any barbecue complete.
complements to both sweet and savoury dishes.
For the more forward thinking shopper,
to get you started, try your hand at
meanwhile, it also works well as part of an
whipping up a batch of your own homemade
Oriental soup, which can be frozen and kept
apple sauce, a great accompaniment to a
ready for the colder months ahead.
number of succulent pork dishes. On the dessert front, a warm apple pie or crumble will go down a treat and is
As for salads, cobnuts will be causing a stir and are divine when thrown in with a bit of goats’ cheese.
undoubtedly one of the nation’s favourites, in particular when made from the Bramley
Fish go under the sea for some beautiful
variety.
catches, including grey mullet, scallops and sea
If you’re feeling a little more sophisticated,
bass. the former makes for fantastic paella
you can shake or stir your very own apple
and the latter can be oven baked or grilled
Martini for a fresh, zingy end to the warm
with lemon, rosemary and cracked black
summer months.
pepper. scallops make a marvellous addition
Blackberries will also be up for grabs, so
to a homemade fish pie or can be grilled with
don’t miss out on your chance to create a
hazelnuts and chestnuts and served with a
fruity panna cotta or delectable crumble. the
light garden salad.
same can be said for blueberries, which are a must have for lovers of indulgent pancakes or
Meat It might be slightly too early to start
eye-catching muffins.
thinking about hearty stews and warming pies, but venison is nonetheless returning to
Vegetables Veggies will be in their
the menu. to make this rich, flavoursome
element over the coming weeks as plenty of
meat a little lighter for the remainder of the
delicious greenery makes its presence known.
summer, why not fry up a fillet and serve it
First up is marrow, which can be stuffed and
on a bed of salad and Mediterranean roasted
baked with just about anything you fancy
vegetables, along with some warm, crusty
or transformed into a delightful lasagne or
bread?
moussaka. Peppers also tend to rear their seasonal
sePteMBer
heads and can be added to a dish or make a statement all on their own. Particularly good
Fruit As the sun goes down and autumn
when stuffed with cherry tomatoes, garlic
begins to creep up on us, it’s time to start
and anchovies, they provide a wonderful
thinking about some more warming recipes to
range of colour to any dish and are right at
see you through the coming months. to that
home as part of a number of different cuisines,
end, figs will be making their mark this month.
including Mexican, Italian and Indian.
Perfect in a tart or a warm salad, they are
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highly adaptable and can be enjoyed as part of a starter, main or dessert. Similarly, pears will be coming back into play and are superb either hot or cold. Whether poached and served with cream, baked in a chocolate torte or served straight from the fruit bowl with a few scoops of your favourite ice cream, there are heaps of potential in these juicy discoveries. Rounding off the month’s fruity possibilities are plums. Often served with duck in the form of a sweet, aromatic sauce, it has become something of a staple in Chinese stir-fry cooking. Plus, if you’ve got a craving for jams and marmalades, it’s ideal for jarring up a batch and starting your day at the breakfast table.
Vegetables Admittedly, cabbage doesn’t tend to provoke the most excitable reactions from food fans. To be sure, it’s a vital part of mum’s Sunday roast, but there will be loads of other opportunities to put it to good use. For instance, if you’re stuck for what to do with said roast’s leftovers, bubble and squeak is a classic British concoction that won’t fail to put a smile on your face, while braised cabbage with bacon or a steaming hot soup is to die for. It might not quite be Halloween just yet, but pumpkins will also be staking their claim as vegetable of the month. Pies and soups are the obvious choices, but adding it to a curry or simply roasting up some seeds are equally scrumptious options.
Fish Shellfish is far and away the catch of the month in September as mussels and oysters hit the shelves. Oysters make for an appetising starter, especially when served with crunchy lettuce and drizzled with lemon juice. They are also prominent in Asian cuisine, such as creating a sauce that can be used with beef, duck or chicken. Similarly, there’s nothing quite like a hefty portion of moules marinières to warm you through on an autumnal evening, not to mention the possibilities that arise when it comes to Italian cooking. Indeed, a warm seafood salad or mussels served with pasta, chilli, garlic and parsley are truly fabulous examples of their use in continental cooking.
Meat For lovers of Chinese food, duck is top of the list in the meat department. Of course, a favourite is the renowned crispy hoisin wrap, sprinkled with some cucumber and spring onions, however, this gorgeous meat is also coupled well with ginger and a variety of fruits, including orange and apricot. Furthermore, for a gloriously sweet infusion, try glazing it with honey mustard and marvel at the results. You can try similarly mouthwatering recipes with goose, which will also be readily available.
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Food - Favourite Dish
OctOber
Fruit New fruity flavours aren’t easy to come by at this time of year, but fear not – there are still a few gems you may not have thought of that are just waiting to be discovered. Medlars are not necessarily a household name but are definitely worth investing in. Similar in appearance to an apple, these unsung heroes are hard and green when ripe and only become edible when they’ve been ‘bletted’, which is when they turn brown and soft. they are now ready to be eaten or turned into a style of fruit cheese. Similar to lemon curd, they are cooked with eggs, butter and sugar once the pulp has been strained. Additionally, sloes are a form of wild plum with green flesh and a bitter skin, which are tremendous when turned into jam. More typically, they can be used to make sloe gin, producing a fruity liqueur that blends in well with a cocktail or in a sloe G and t.
Vegetables Get down to the root of things in October with some celeriac options. Very versatile, this terrific vegetable can be mashed, stewed or fried, creating a host of meals you’re not likely to forget anytime soon. Whether you’re prone to a freshly made soup or some creamy dauphinoise, you won’t be disappointed with the choices on offer. In the same vein is salsify, also known as the ‘oyster plant’, which will be at its best this month. Perhaps not quite as easily available as its fellow root vegetables, you should be able to pick some up from a more specialist grocer. Sweet, silky and boasting a dramatic, sooty skin, they look the part with a taste to match and can be pan-fried or turned into a tasty broth. Kale is making a comeback as well; it can be steamed or fried to your liking and goes perfectly with salmon. It’s a brilliant accompaniment for richer meats such as lamb and steak, in addition to tasting great as part of a creamy mash on the side. If you’re more of a fungus lover, wild mushrooms will be back in action and can be included fresh in a risotto or sautéed on their own. Wonderfully varied, they are just the thing for breakfast, lunch or dinner and will have you converted in no time at all.
Fish While October is somewhat limited in terms of seafood coming into its own, there are a few hidden underwater treasures to be aware of. Winkles, for example, will make a fine addition to any seafood platter and, despite their finite availability, undoubtedly make all the difference.
Meat Game meat will be seen on counters across the board once more as the weather continues to cool down. Among the most enjoyable of these is pheasant. With its unique flavour, it is perhaps in its prime when featured in a stew, but can be just as easily perfected in a pie or stuffed with any number of fruits, nuts and other delicacies in order to enhance its already commendable flavour.
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having a lark
When we set about employing the services of an additional beer supplier earlier this year, we didn’t need to look very far. For the best part of three decades, Larkins have been making excellent ales right on our doorstep, so we thought we’d pop by for a pint and a catch-up with Managing Director and Head Brewer Bob Dockerty
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LARKINS
I
t’s no secret that we like to keep things local
emphasis placed on local produce by our own company
here at W&H. It seems only fitting, then, that
will no doubt be connecting the dots. It should come as
two miles down the road from The Little
no surprise, then, that we jumped at the opportunity of
Brown Jug in Chiddingstone Causeway (a
going into business with our friendly neighbours earlier
grand total of five minutes by car) lies Larkins
this year. With the aforementioned Little Brown Jug –
Brewery in Chiddingstone, one of our latest
our very own HQ and head office – just a stone’s throw
suppliers of quality craft ales.
away, it was a no-brainer. “We have been guest suppliers, courtesy of Greene
While many LBJ regulars will no doubt already be familiar with the Kent-based brewers, others may not
King, at The Little Brown Jug in Chiddingstone Causeway
know that they have been producing and distributing
since February,” says Bob. “Whiting & Hammond have
their wares for almost 3O years.
also been taking our beer at their Shipbourne pub, The Chaser Inn, since June. We hope that this relationship will
So, how did this nearby hop house come to be? The Larkins legacy began in 1986 when the Dockerty family bought The Royal Tunbridge Wells Brewery, which was then based in Grange Road, Rusthall. Already
Managing Director and Head Brewer BOB DOCKERTY
continue for many years to come.” Our thoughts exactly – without giving away too many trade secrets, we think we’re onto a pretty
“WE GROW 9O% OF THE HOPS USED IN OUR BREWS ON THE FARM” equipped with the necessary gear, Chief Brewer
3.4%),” says Bob. “This is because, despite its low
good thing here, as the boys at Larkins seem to
and Managing Director Bob Dockerty put his expert
alcohol content, it still packs a flavoursome, hoppy
agree. Nonetheless, when pressed on any plans for
knowledge to good use, quickly snapping up the premises
punch and has the moreishness factor. It is favoured
the future, it would seem that Bob and his team are
and beginning the brewing process straight away.
by rural pubs and drinkers, especially as the low ABV
content staying just where they are.
Wanting a base closer to home in the long-term,
allows one to drive home safely and within the law!”
“At the moment we have no plans to expand further,” he reveals. “We currently offer a very
Bob and his team also began prepping a renovated
Breathalyser test results notwithstanding, it is the
space at his very own farm in Chiddingstone, which
emphasis on the rural locality that gives Larkins such
personal service to our trade customers, including
the company would ultimately call home after
a celebrated identity among its appreciators. Truly a
technical support, reliable deliveries and beer of a
relocating there the following year.
brewery after our own heart, Bob’s farm has allowed for
consistently high quality.
“The brewery is run by a close-knit team of four,
an almost entirely self-sufficient production line, utilising
“Our private customers also value being able to
three of whom have each been working at Larkins for
the best of his home-grown ingredients to ensure the
discuss their requirements for celebrations and
over 15 years,” Bob explains.
best possible results with each and every pint pulled.
charitable events.”
As the production process got underway with Bob and
“We grow 9O% of the hops used in our brews on
On that note, it would seem that the Larkins boys
his nephew Harry at the helm, the team – also including
the farm,” Bob explains. “This allows us to ensure
are clearly on top of things – and we wouldn’t have it
drayman Mick Howard and officer Guy Beckett – quickly
quality and consistency, year in and year out. The
any other way. After all, it’s comforting to know that
made their mark with a beer that is low in alcohol content
only hops that we have to buy in are ones that are not
Bob, Harry, Mick and Guy continue to concoct some of
without compromising on its rich taste.
suitable to be grown in this region of Kent!”
the best Kentish ales, just around the corner.
“Our most popular ale is Larkins Traditional (ABV
Sound familiar? Anyone accustomed to the
We did say we like to keep things local.
Larkins Brewery, Hampkins Hill Road, Chiddingstone, Edenbridge, Kent TN8 7BB www.facebook.com/LarkinsBrewery
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MINE’S A PINT OF LARKINS Bob Dockerty, Managing Director and Head Brewer at Larkins, talks us through the production process of Larkins Traditional (ABV 3.4%), the one that started it all and their most popular beer to date “The brewing process is very much like that used for any other real ale and involves liberating brewing sugars from malted barley using hot water, adding a special blend of our own hops and then fermenting with the aid of yeast. We have been using the same strain of yeast since 1994, taking a little off each brew to use for the next one. We recently reached the 1,000th generation of this yeast. We do not use any added sugars in our brewing process – only the ones liberated from the malted barley. This means that our beers are very suitable for diabetics, as well as those who want to avoid a headache the next morning!”
ALL HANDS TO THE PUMP For your consideration, we take a look at the brewery’s four key players LARKINS TRADITIONAL: OG 1O35 (ABV 3.4%) A full tasting, hoppy ale with plenty of character for its strength – the brewery’s most popular session bitter, which accounts for 9O% of their production
LARKINS BEST BITTER: OG 1O45 (ABV 4.4%) Full-bodied and unusually fruity for its gravity with a pleasant caramel-sweet lingering aftertaste
LARKINS PLATINUM BLONDE: OG 1O36 (ABV 3.6%) SUMMER SEASONAL A fruity, floral aroma coupled with a caramel malt that’s biscuity and only slightly bitter in flavour. Golden in colour, this is a firm favourite at summer beer festivals
LARKINS PORTER OG 1O55 (ABV 5.2%) WINTER SEASONAL The multi award-winning winter warmer – a deep caramel coffee aroma and flavour with a dark, opaque colour and a hint of red
Tell us your opinion on our beers and be in with a chance of winning a meal for two at a W&H venue of your choice – on the house! Simply email us at [...] and we’ll automatically include you in the prize draw. For further details check out p. [...].
WIN
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W e d d i n g s at s ta n m e r h o u s e
Something Borrowed, Something Blue At Stanmer House, our elegant wedding facilities set us apart as the venue of choice for brides and grooms who are looking to make their big day truly memorable. We talk to a couple who have added their own personal flourish and tied the knot here at W&H
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Kerry Boettcher from New yorK aNd SteveN ParKer from PortSmouth got married at StaNmer houSe oN 26th auguSt 2011. Kerry iS a maNagiNg editor for a PuBliShiNg comPaNy iN hove aNd SteveN iS a weB deSigNer. they live together iN hove. thiS iS Kerry’S Story
S
teven and I met in January 2OO3 on the dance floor of our favourite nightclub. I was impressed by his, shall we say, ‘unique’ style of dancing, which is always a great quality in a man! We dated for four years before moving in together and then lived together for another four years before getting married – no one could say that we rushed into things. I’m originally from New York and we were over there for my cousin’s wedding when Steven decided to pop the question. I was all dressed up and ready to go out when he got down on one knee in front of me. I thought he was going to take a photo and was so surprised when he asked me to marry him that I thought he was joking at first.
Nine months later we were at Stanmer saying our vows. The ceremony was held in the house and we had the reception in the marquee in the garden. As we both love to travel, we named the tables after cities that we had visited together. One of my favourite trips was to Tokyo and I was inspired by the Japanese tradition of the bride making 1,OOO origami cranes, for good luck. From the day Steven proposed to the day we got married, every evening I would fold origami cranes. These were used by the florist, Viva Verde, who built them into our unique table decorations. I love 1960s retro style and my dress was a vintage 1960s, silver brocade cocktail dress from an American vintage clothing dealer called Vintageous. My hat was made by Vivienne Sherriff, bought at the Pretty
Eccentric Boutique in the Lanes in Brighton and the shoes were Gucci. Steven’s mod style suit was from Jump the Gun in the North Lane in Brighton. My two best friends, Anna and Verusca and my sister-inlaw Helen, who were my bridesmaids, all wore dresses from Fever London, bought at the Get Cutie boutique, also in the North Lane. The caterers did an absolutely fantastic job with the food and were able to accommodate the various dietary requirements of our guests. Due to the diverse range of dietary requirements, we decided to have cupcakes instead of a wedding cake. Angel Food made a selection of vegan, gluten free and fully loaded cupcakes in a beautiful variety of flavours and designs.
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SupplierS Cakes: Angel Food Photography: Silver Weddings Flowers: Viva Verde Our photographer Jon Silver gave our photos some unique creative flair
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SALAD DAYS ARE COMING
Artichokes High in antioxidants and helps to detoxify free radicals from the body. High in fibre, which helps the digestion process
Quinoa Contains lots of heart-healthy monounsaturated fat and omega-3 fatty acid and is also rich in iron, magnesium and manganese.
Cumin Stimulates the production of pancreatic enzymes, which help the digestion process. It also improves insulin sensitivity, which in turn helps with fat loss.
Apricots Contains vitamin A, which is needed for new cell growth, as well as healthy skin, hair and tissues. Apricots are also rich in antioxidants and fibre.
Ginger Relieves gastrointestinal stress by eliminating gas in the intestines. Studies show that it is also great for fighting and preventing ovarian and bowel cancer.
Chilli Contains capsaicin, which is a potent anti-inflammatory. It relieves headaches and migraines because capsaicin inhibits neuropeptide, or ‘substance p’, which is the pain transmitter.
Mint Promotes digestion. It also soothes stomachs in cases of indigestion or inflammation. It activates glands that secrete digestive enzymes, thereby facilitating digestion.
Lemon Zest Contains calcium, along with vitamin C. Has actually proved to be helpful in preventing osteoporosis, rheumatoid arthritis, inflammatory polyarthritis and osteoarthritis.
BIG BELIEVERS IN HEALTHY EATING, WE’VE COME UP WITH A BRAND NEW SALAD FOR THE W&H MENU, ACCOMPANIED BY SOME PROFESSIONAL INSIGHT FROM BRIAN WHITING’S VERY OWN PERSONAL TRAINER. AS OWNER OF THE GYM IN TUNBRIDGE WELLS, JAKE GOWAN SHARES HIS THOUGHTS ON OUR CREATION’S NUTRITIONAL VALUE
Smoked Paprika High in vitamin A and helps with the absorption of iron rich foods. Anti-inflamatory and antioxidant properties, which can aid in lowering the risk of cancer.
Cinnamon Great to cook with and add to tea, coffee and yogurt. It also improves insulin sensitivity.
Shallots Rich in vitamin A and have a high antioxidant content, which helps with the detoxification of harmful free radicals in the body.
Garlic Contains allicin, which is broken down into sulphur compounds that then react with red blood cells and produce hydrogen sulphide; this helps to keep blood flowing easily.
Honey Contains flavonoids and antioxidants, which help reduce the risk of some cancers and heart disease. It is antibacterial, and will improve the immune system.
Pumpkin Seeds Good source of magnesium, great for improving sleep and maintaining testosterone. Half a cup of pumpkin seeds contains 92% of the recommended daily intake of magnesium.
Sesame seeds High in fibre, calcium and magnesium. They are great for bone strength and digestion and are also ideal for vegetarians due to their high protein content.
Butternut squash Provides significant amounts of potassium, which is important for bone health, as well as vitamin B6, which is essential for the nervous and immune system to function properly.
For more information on how to eat right, get in shape and stay healthy, contact personal trainer Jake Gowan at: The Gym, Rock Villa Road, Tunbridge Wells, Kent TN1 1HA • 01892 548 700 • www.the-gym.co
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HEALTHY APPROACH MOROCCAN SPICED QUINOA, GRILLED ARTICHOKE, TOASTED PUMPKIN AND SESAME SEEDS, FRESH APRICOTS, ROASTED SQUASH, DRESSED HONEY AND ORANGE CRESS INGREDIENTS 3 tbsp dry sherry 4 artichoke harts 200g Quinoa 1 tsp smoked paprika ¼ tsp ground cinnamon ½ tsp ground cumin 3 fresh apricots, cored and diced 2 shallots, finely chopped 1 garlic clove, crushed 2 tsp fresh root ginger, finely grated ½ red chilli, de-seeded and finely chopped 25g pack fresh mint, leaves only finely chopped Grated zest of 1 lemon 1 tbsp pumpkin seeds, toasted 1 tbsp sesame seeds, toasted ½ butternut squash peeled and roasted in olive oil 1 tbsp good quality honey 30g orange cress
DIRECTIONS Put the quinoa into a saucepan of boiling water and cook as per the packet instructions. Drain in a sieve and rinse in cold water. Drain again thoroughly, using the base of a bowl to squeeze out any excess liquid. Set aside. Place the garlic, shallots, paprika, cinnamon, clove and cumin in to a frying pan with a little olive oil and gently heat until fragrant. Add the sherry and transfer to a large bowl. Add all the remaining ingredients and stir in the Quinoa, apricots and honey. Check seasoning and finish with the freshly chopped mint toasted pumpkin and sesame seeds and garnish with the orange cress. Griddle the artichoke harts in a hot griddle pan for two minutes each side, add to the rest of the salad and serve straight away.
Orange cress Important source of iron, folic acid, calcium, vitamins C, E and A. The seed contains arachidic and linoleic fatty acids. The leaves are an excellent source of vitamin A, C and folate.
Sherry Contains antioxidants called polyphenols, which reduce the risk of heart decease.
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Greatness from Small BeginningS
It has been 20 years since Penshurst Fine Foods opened its doors in the heart of the Kentish countryside. For the last decade, this family run food supplier has been keeping our pubs well stocked with some of the highest quality produce money can buy. We sit down with Director Dion Massey to talk food, Ford vans and first encounters
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W
hen it comes to the food and catering business, things tend to start off with small steps. Take Penshurst Fine Foods; from humble beginnings, the family run traders in Kent have gone from strength to strength, establishing themselves as one of our goto suppliers for all our foodie needs. Started by Director Dion Massey and his father Alan in 1993, Penshurst Fine Foods began life solely as a cheese wholesaler. “At first, I had a small Ford van and made sales to shops and pubs, then we acquired a second van and both my father and I did a round each,” says Dion of his company’s start-up. Together, father and son worked hard to expand their enterprise and began supplying more pubs, restaurants and golf clubs. As time progressed, it became clear that they were onto a good thing as the shop stocking angle of the business began to fizzle out, making way for the larger and more profitable venture of supplying the local catering industry. To that end, a move in 2OO7 from their warehouse in Penshurst to larger premises in Crowborough
this foodie family, but one thing that has remained consistent over the years has been that which they hold most dear – the continuing bonds they have developed with their customers, specifically yours truly. In keeping with the wholesaler’s reputation for sustaining close ties with their clients, Dion’s personal and professional relationship with Brian Whiting goes back a long way. “Brian was one of my first customers,” he remembers fondly. “I met him 2O years ago when I was 19 and he was the manager of The Hare in Langton Green. I would turn up once a week in the van selling cheese to the chefs and we would have a good old chat in the office about pub life and, more than often, the pubs of Tunbridge Wells.” These discussions evidently made an impression on Brian; soon, Dion was delivering not only the pub’s cheese selection, but its stock of cooked meats, tinned goods and cooking chocolate, not to mention its milk, cream, frozen goods, oils and vinegars. “It got to the point where we were supplying his entire cupboard, as well as his frozen and chilled goods with daily deliveries!”
someone who knows what he wants for his business and the identity he wants to convey to his customers. Which isn’t to say, however, that he doesn’t acknowledge the difference between his company and larger corporations (or ‘the big boys’ as he calls them). “As with anything, it’s the personal aspect that matters,” he says. “We are still a small family business run by myself, my fiancée Lisa and a team of people who all care about what we do and
DionMassey
(which they still occupy to this day) allowed Dion to double his team, employing the services of five drivers, three night staff and two new faces to handle the accounts and admin side of things. “We went from my mother, father, two members of staff and me to now having five large vans and supplying about 2OO customers who order six days a week,” says Dion. Things have certainly changed in many ways for
It’s hardly surprising that this relationship has been so fruitful over the years; after all, Brian is renowned for maintaining business rapports with his suppliers and he and Dion have clearly become firm friends. “I still make sure I see Brian once a week for a coffee, a good laugh and a catch-up,” says Dion. Indeed, the two men’s visions for their respective companies are almost perfectly in sync, particularly when it comes to their use of local produce and ingredients. “We have always been lovers of local produce and have sold cheeses for 2O years to local pubs,” insists Dion. “Buying the correct product from the correct suppliers is key; there is always a cheaper option from far away, but generally you find that these are inferior to their more local counterparts.” And if our part of the world isn’t ideal for said products? It would seem that Dion has a solution for that as well. “Buy good British food from British producers, buy good French cheeses from French mongers and buy good pasta from Italian suppliers and so on,” he says. “Buy the best from wherever the best comes from.” We couldn’t have put it better ourselves. Hitting the proverbial nail so succinctly on the head, Dion is clearly
endeavour to make sure the customers get what they want, when they want it. This never happens with the big guys, where you’re just a number.” Without getting too philosophical, we know what he means; in a time when focus groups and micromanagement have something of a stranglehold on contemporary trade, it’s refreshing to see that the personal touch is still something to be valued and celebrated. It’s also something on which you can build. “We have grown constantly for the last five years at 2O% a year since our move to Crowborough,” Dion explains. “We will have to move to larger premises if we continue to grow at the current rate.” And yet, despite the obvious success and growing popularity of this family affair, it’s the image of a 19-year-old Dion shooting the breeze with Brian that leaves the most vivid impression; a clear-cut sign of just how far he’s come, while remembering who he is and where he comes from. We think it’s safe to say that the future of Penshurst Fine Foods is in good hands... Penshurst Fine Foods Ltd, Unit 2, Courtwell Business Park, Farningham Road, Crowborough, East Sussex TN6 2JR O1892 664 O44 Summer / Autumn 2013
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VivaLaRioja
The Rioja region of northern Spain has been producing top quality wines for the best part of a millennium. With up to 300million litres being shipped worldwide every year, it’s no surprise that it has made its country a serious contender for leading the way in viticulture. We pay a visit to wine supplier Ellis of Richmond to find out more about this beautiful part of the world
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owned and run wine suppliers provide an altogether more specialised range to their clients. “We supply to the on-trade and work with producers who not only share our sense of family, but are innovative in their drive to produce boutique wines not destined for supermarkets,” says Paul Champness, Sales Manager at Ellis of Richmond. Two wineries (or ‘bodegas’ in Spanish) immediately fit the bill and have become an integral part of the Rioja story. “We work with two fantastic producers – Bodegas Ramón Bilbao who are based in Haro and Bodegas Aldeanueva who produce wines under
the distinctive Azabache label,” says Paul. “We visit both producers each year to taste and check on the quality of the current vintage so that we can offer the wines to Whiting & Hammond with confidence that they are of a consistent style and standard.” Such quality control methods have certainly paid off, with Rioja becoming one of the most popular wines on our menu and accompanying many of our classic dishes perfectly, as Paul points out. “The Azabache Tempranillo that Whiting & Hammond take from us is very versatile because it is unoaked and goes well with steak, burgers and rich stews.” It’s not just UK customers who are enjoying this fabulous wine either. Thanks to the Denominación de Origen Calificada (the regulatory classification system of Spanish wines) Rioja has found a home in numerous countries around the world, including China, Germany and the US. “The governing body of Rioja has done much work on the promotion of wines from the region,” says Paul. “It has embraced those that are made in the more traditional style, which appeal to older Rioja lovers, but is also garnering new followers in the young, with fresher, fruit driven and lightly oaked styles.” Fittingly, both the wine and the region have
image: wines from rioja
W
hen it comes to making great wine, reputation is everything. Perhaps more than any other industry, the knowledge and passion of its drinkers are paramount when getting the most out of any tasting experience. While France may well sit at the top of the table among experts, Spain has carved out a high profile identity for itself, becoming the third largest producer on the planet. Such a prominent position on the world stage is thanks in no small part to Rioja, one of the country’s most distinguished winemaking regions. Situated just south of the Cantabrian Mountains and home to the River Oja (or ‘Rio Oja’ in Spanish, from which it takes its name), the area lays claim to 14,000 vineyards and 15O wineries. Beginning its journey to our shores in 1879, Rioja wine has grown in popularity ever since. Among its chief distributors is Ellis of Richmond, whose team has been bringing fabulous wines to the UK since 1822. Under the expert guidance of the three Ellis brothers – James, Robert and William – the family
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THE RIOJA WAY PAUL CHAMPNESS EXPLAINS THE PRODUCTION PROCESS OF RIOJA WINES
“Red Rioja wines are made using 1OO% Tempranillo grapes, but can be blended with Graciano, Mazuelo and Garnacha grapes. The grapes are usually harvested mid September. For the red wines, the grapes are crushed and left on their skins to achieve the deep red colour. The juice is then run off and put into stainless steel tanks for fermentation. When fermentation has finished, the wine is put into oak and monitored to decide whether it will become…
CRIANZA Aged for at least two years with one year in oak
RESERVA always embodied a celebration of Spanish culture, bringing together communities of multigenerational wine lovers who continue to stay young at heart. One annual wine festival in the town of Haro sees summer in with the truly spectacular ‘Batalla de Vino’ – a ‘wine fight’ where thousands of locals soak each other in red wine to commemorate the day of the patron saint San Pedro. So, could we stiff upper lipped Brits ever embrace the same carefree attitude when it comes to sampling great wines more adventurously? Paul seems to think so. “Customers would get more out of wines from Rioja and wine in general if they experimented and tried different ages and different styles,” he says. “However, they need to understand that Rioja is the region from which the wine comes and not the grape variety. This is a common mistake that is often made about Chablis (wine district in Burgundy, France). It is not a grape variety (the grape is Chardonnay), it is a place.” And what a place Rioja is. Indeed, it seems only appropriate to leave this beautiful wine region where we came in – recognising its impeccable reputation alongside neighbouring France for producing some of the greatest wines on Earth.
Share your thoughts on our wine list and you’ll automatically be entered into a prize draw to win a meal for two (including a bottle of wine) at a W&H venue of your choice. All you have to do is email us at office@whitingandhammond.co.uk Head to p. 91 for full details.
WIN
Aged for at least three years with one year in oak
GRAN RESERVA Aged for at least two years in oak and at least three in bottle By the way, white grape varieties are enjoying a resurgence with crisp dry Viura being the white grape of Rioja.”
THE RIOJA TRIO We take a look at the three key areas of the Rioja region
STUNNING RIOJA RESERVA… shows deep cherry colours, with aromas of blackberry, cedar and warm leather
SERVE ALONGSIDE… pan seared lavender oak smoked rump of lamb, plus garlic dauphinoise potatoes, savoy cabbage, butternut squash puree and fried sage.
RIOJA ALTA Renowned for its ‘old world’ wine style, this area is set at a higher elevation, making for a shorter growing season and wines that are much lighter on the palate.
RIOJA ALAVESA With the low vine density and large spacing between rows in its vineyards, wines from this part of the region tend to have fuller bodies and higher acidities. Due to the poor conditions of the area’s soil, the vines require more space between each other, resulting in less competition for the limited nutrients.
RIOJA BAJA Mediterranean temperatures make this the warmest and driest of the three areas, with irrigation taking place to counteract draught. Much darker in colour and higher in alcohol content (up to 18% ABV), the wines found here generally have much lower acidity levels.
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TOP SHOPS
▼
MR WHITING GOES TO TOWN
Maison
Furniture – Tunbridge Wells “An interesting shop where you can buy quirky items, mainly for the
WHETHER HE’S ON THE LOOKOUT FOR SOME NEW THREADS FOR A DAY AT
house – a popular choice for my wife!”
THE OFFICE OR A CHRISTMAS GIFT FOR THE FAMILY, BRIAN WHITING HAS
www.maisonhomeinteriors.com
ACCUMULATED A VARIETY OF TRENDY FAVOURITES WHEN OUT AND ABOUT ON THE HIGH STREET OVER THE YEARS. WE JOIN OUR MD ON A TRIP TO THE SHOPS FOR A HEALTHY DOSE OF PERSONAL AND BUSINESS RETAIL THERAPY
▼
Trevor Mottram
Cookware – Tunbridge Wells “I have been a fan ever since I moved to the area over 2O years ago. It has an interesting and varied selection of cookery items, which inspires me every time I walk through the door. It is essential for anyone with a passion for cooking.” www.trevormottram.co.uk ▼
Apple
Russell & Bromley
▼
Electronics – Tunbridge Wells “Great for essential business and
Shoes - Tunbridge Wells
personal tools. We all have iPhones
“Top quality – not the cheapest, but I’ve always felt you
and iPads at W&H, which link to
get what you pay for. I’m quite heavy on my feet, so
our computers for when we’re on
I need a good pair of shoes that lasts.”
the move. I think they’re far too
www.russellandbromley.co.uk
expensive; however, there doesn’t seem to be a credible alternative.” www.apple.com
Formal Wear – London
▼
▼
Thomas Pink
Fortnum & Mason
“It’s a must for my work shirts. I love
Department Store – London
the style and it’s much more
“A true British institution and great for Christmas gifts,
forgiving for the curvier chap!”
mostly related to the good old world of cooking.”
www.thomaspink.com
www.fortnumandmason.com
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Summer on a Plate
Here at W&H, We’re alWays keen to Hear about our customers perfecting tHeir culinary skills at Home. to Help you get started, executive Head cHef James moyle-rosser selects tWo of His favourites from our menu – a Wonderfully fisHy option folloWed by a ligHt, fruity dessert. feast your eyes and folloW suit Photography by Sam Yardley
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W&H at Home
For the salad serves 2 Ingredients 125g quinoa 2 tbsp flat leaf parsley (chopped)
Hake en Papillote serves 2 Preparation time: 30 minutes cooking time: 15-20 minutes (not including beetroot)
“I
n my eyes, hake is a completely underrated fish and makes a great alternative to cod, which is highly unsustainable. Hake’s white, meaty flesh is full of flavour with a fantastic flaky texture and the salad makes the two a great marriage; for me, this is summer on a plate. The secret to all fish is never to overcomplicate it and to ensure you buy the best of what’s in season. You can buy hake from Sankey’s fishmongers in Tunbridge Wells, who source some of the best seafood. If hake is unavailable, see what’s at its best and give this simple recipe a go.”
100g tender stem broccoli ingreDients
50g fresh peas
2 x 6oz hake steaks
50g baby spinach
Zest and juice of ½ orange
50g cucumber
3 tbsp fresh basil (shredded)
½ onion (thinly sliced)
2 cloves garlic (finely chopped)
1 large bulb beetroot
120ml dry white wine
1 tsp pumpkin seeds
1 tbsp extra virgin olive oil
1 tsp sesame seeds
½ bulb fennel (thinly sliced)
2 tbsp extra virgin olive oil
3 spring onions
Vegetable stock
Salt and pepper Directions Directions Preheat the oven to 180°C (475°F, gas mark 9 – fan assisted). Cut out two 30cm (12in) squares of foil or baking parchment. Arrange the fennel and spring onions between each foil or paper square. Top with a hake steak and sprinkle over the orange zest and juice, basil, garlic, white wine, olive oil and salt and pepper to taste. Fold over the foil or paper to form a parcel, leaving a little air inside so that the ingredients can steam and twist the edges to seal. Set the parcels on a baking tray, cook in the preheated oven for 15 to 20 minutes and serve in the open parcel for presentation.
Place the beetroot in simmering water, cook for two hours until soft and set aside. Cook the quinoa in a light vegetable stock (use pack instructions). Drain and add the olive oil and chopped parsley. Bring a pan of water to the boil, add a good pinch of salt and cook the tender stem broccoli and peas for three minutes. Refresh in cold water. In a dry pan over a medium heat, add the pumpkin seeds and sesame seeds and cook for three to four minutes. In a large mixing bowl, gently toss the quinoa, broccoli, peas, baby spinach, cucumber, red onion, seeds and beetroot wedges.
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W&H at Home
Strawberry & Cream Soufflé Another suggestion from executive heAd chef jAmes moyle-rosser “What better Way to shoW off to your friends than With this must try summer dessert? it has everything you need to give a ‘WoW’ factor to your guests; seasonal british straWberries, cornish clotted cream, technicality and, most importantly, flavour. most people are scared and daunted by the idea of doing a soufflé, so have never ventured into making one. this is a foolproof recipe that Will set you off to a good start.”
serves 4 • PreParatIon tIme: 20 mInutes • CookIng tIme: 20 mInutes
IngredIents
dIreCtIons
600g strawberries (hulled)
Preheat the oven to 180°C (475°F, gas mark 9 – fan assisted). grease and sugar eight ramekins and set aside. Heat the strawberries, demerara sugar, lemon juice and two tablespoons of water in a saucepan until simmering. stir gently and cook until tender. remove and set aside one or two strawberries per person and pour in the kirsch. Blend the rest of the mixture to a smooth purée in a blender. Pass the purée through a fine sieve into a clean saucepan. mix the corn flour to a paste with two tablespoons of water and add the mixture to the purée. Bring the mixture to the boil, stirring continuously to avoid lumps.
4tbsp demerara sugar Juice of 1 lemon 2 tbsp kirsch 2 tbsp corn flour 10 free range egg whites 85g caster sugar 225g clotted cream For the crumble topping 1 tbsp chopped pistachios 1 tbsp flaked almonds 1 tbsp demerara sugar 1 tbsp rolled oaks 1 tbsp desiccated coconut
Topping For the crumble topping, mix all of the topping ingredients together in a bowl, sprinkle onto a baking tray and bake in the oven for 4-5 minutes, or until golden brown. set aside. next, whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed. slowly whisk in the caster sugar until the mixture is glossy and stiff peaks form when the whisk is removed. Beat ½ of the egg whites into the strawberry purée until well combined and then carefully fold in the remaining egg whites. Half fill the ramekins with the soufflé mixture, add the reserved strawberries equally and then fill the ramekins to the top. Level the tops of the soufflé with a palette knife, place onto a baking tray and bake in the oven for eight minutes. Carefully sprinkle over the crumble topping and then return to the oven for a further two to three minutes. remove and serve with a quenelle of clotted cream on top.
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Providing a Comprehensive Range of Products, Quickly, Efficiently and at a Realistic Cost
SERVICES INCLUDE China • Cutlery • Glassware • Bar Equipment Table Service Products • Cleaning & Hygiene Supplies
PROUD SUPPLIER TO WHITING & HAMMOND FOR 10 YEARS
www.bgbenton.co.uk Our extensive showroom is open in Uckfield Mon – Fri 09:00 to 16:30 REQUEST A CATALOGUE ON 01825 767276 / sales@bgbenton.co.uk BG Benton Ltd Unit 5-8 Yeowart Business Centre, Bellbrook Estate, Bell Lane, Uckfield, East Sussex, TN22 1QL
Summer / autumn 2013
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We’ve all grown up surrounded by mum’s old cookbooks – dog-eared, battered and gravy-stained from years of use. There are endless titles that have no doubt played a part in shaping our foodie memories, however we take a look at 1O of the essentials that should sit proudly on any kitchen shelf
Summer Summer//Autumn Winter 2013 2013
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BOOKS NEW LAROUSSE GASTRONOMIQUE Edited by Prosper Montagné Hamlyn, 1938 - £6O Let’s be clear – Larousse Gastronomique isn’t really a cookbook at all. On the contrary, it’s an anthology, encyclopaedia and overall Holy Grail for anyone who has ever wanted to know – well, anything, really – about the art of creating fine food. This weighty collection is comprised of biographies, glossaries, recipes, maps and much more from 62 accomplished experts. Whether you’re looking to advance your own abilities or simply want to learn more about the foodie world, the wealth of knowledge contained within this treasure chest will never fail to impress, excite and inspire.
THE RIVER CAFÉ COOKBOOK By Rose Gray and Ruth Rogers Ebury Press, 1996 - £27 Earning MBEs ‘for services to the hospitality industry’, Michelin star-winning restaurateurs Rose Gray and Ruth Rogers were responsible for discovering the talents of a young Jamie Oliver and Hugh Fearnley-Whittingstall. Written in Tuscany in 1995, The River Café Cookbook captures the essence of the duo’s love of all things Italian, which lies at the very heart of their renowned London restaurant. In spite of Gray’s untimely death in 2O1O, this is a bona fide classic that emphasises traditional farmhouse cooking and will echo through the culinary ages.
THE FRENCH MENU COOKBOOK By Richard Olney HarperCollins, 197O - £14.99 When American food writer Richard Olney moved to France in 1951, his life was set on a trajectory that would establish him as one of the world’s leading authorities on the country’s food, wine and culture. 19 years later, The French Menu Cookbook cemented his reputation as an innovator for the use of seasonal recipes and wine pairings. Considered a revolutionary step forward in food literature at the time, this is part cookbook, part love letter to the place Olney called home for the majority of his adult life.
DELIA’S COMPLETE HOW TO COOK By Delia Smith BBC Books, 2OO9 - £37 It’s a testament to the continuing sway Delia Smith has over her craft that her immeasurably popular How to Cook series is just as relevant today as it was more than a decade ago. The collective recipes and techniques contained herein are the most user-friendly you’re likely to encounter, embodying everything Delia has become renowned for over the years. Offering a helping hand in all aspects of gastronomy, Delia’s Complete How to Cook is nothing less than a bible of home comforts from the undisputed queen of the kitchen.
ROAST CHICKEN AND OTHER STORIES By Simon Hopkinson with Lindsey Bareham Ebury Press, 1994 - £14.99 Despite having outsold Harry Potter in his time, Simon Hopkinson remains an unsung hero of gastronomic literature. Celebrated for his clear, concise style and impeccable taste when it comes to knowing about good food, he is truly a food writer of and for the people. In Roast Chicken and Other Stories, he remains unpretentious and down to earth, delivering recipes that do exactly what they say on the tin without any ambiguity or funny business. Ingredients are also in alphabetical order – a sheer joy for cooks and food buffs alike.
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THE RIVER COTTAGE MEAT BOOK By Hugh Fearnley-Whittingstall Hodder and Stoughton, 2OO4 - £3O
FRENCH PROVINCIAL COOKING By Elizabeth David Penguin, 1960 - £12.99 Few chefs can lay claim to the same influence that Elizabeth David continues to hold over our beloved foodie culture. A trailblazer through and through, she was largely responsible for introducing British mums to the delights of Mediterranean and European cuisine in the home. Undoubtedly her most significant work, French Provincial Cooking is an intimate collection of two decades’ worth of notes and recipes for some of her most thoroughly researched dishes. Without this leading lady, there would be none of the Jamie Olivers or Nigella Lawsons we know and love today.
The movement towards locally sourced produce in the UK is showing no signs of slowing down and Hugh FearnleyWhittingstall is one of its chief ambassadors. Heavily advocating the use of ‘real food’, the River Cottage star’s sixth book is full of handy tips and pointers when cooking for the carnivorous. Containing 150 tried and tested recipes, this is one of the most comprehensive guides around and will help you not only cook meat with a greater sense of confidence, but better understand and appreciate it as well.
THE KITCHEN DIARIES By Nigel Slater 4th Estate, 2OO5 - £3O Adopting the precocious mantle of ‘a cook who writes’, Nigel Slater is more than your run-of-the-mill celeb chef. With over a decade of writing for the Observer Food Monthly supplement under his belt, he has brought not only great food, but great writing to the table. In The Kitchen Diaries, perhaps his most highly regarded work to date, he picks up where Richard Olney left off, advising his readers on when best to enjoy their ingredients, while also placing a stronger emphasis on returning food to the British home and garden.
THE NAKED CHEF By Jamie Oliver Penguin, 1999 - £16.99 THE ESSENTIALS OF CLASSIC ITALIAN COOKING By Marcella Hazan Papermac, 1973 - £26 Considered one of the foremost authorities on Italian cuisine, Marcella Hazan made her name by cooking in New York and writing all her works in English, bringing her country’s dishes and traditions to the masses in both the UK and US. Respected and revered by her peers and successors, her first venture into foodie literature has become the benchmark against which all Italian food writing is measured. It started the much imitated trend for authentic Italian meals, delivering honest, wholesome and straightforward recipes that have since become staples on our menus.
In these celeb chef-obsessed times, it’s becoming increasingly difficult to imagine a world without Jamie Oliver. The Essex-born connoisseur brought a whole new identity to domestic cooking, allowing men to feel not only comfortable, but fashionable behind the stove. Demystifying cooking and stripping delicious meals down to their bare essentials, The Naked Chef permanently ingrained in us the encouraging mantra that anyone can learn how to cook. While he has certainly come a long way since his boyish beginnings, this debut sees him at his most enthusiastic, energetic and idealistic. Pukka stuff.
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food festival
Gastronomic GatherinG Around 1o,ooo foodies flocked to the PAntiles in tunbridge Wells to enjoy A tAste of locAl food And drink. there WAs lots to
exPerience during the Weekend food festivAl, Which WAs sPonsored by cooPer tunbridge Wells (bMW), kMfM rAdio And so MAgAzine; highlights included cookery deMonstrAtions by the likes of tv stAr And festivAl PAtron, roseMAry shrAger, Plus locAl chefs briAn Whiting (our very oWn), juliAn leeke-griffiths And MAttheW sAnkey. Wine exPert jilly goolden offered Advice on hoW to find the Perfect tiPPle And there WAs A rAnge of beverAges to sAMPle, Along With the best of kent And sussex Produce. Photography by Sam Yardley
Brian Whiting
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Rosemary Shrager
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beer festival
In the SummertIme The sun was shining for our annual beer fesTival celebraTions aT The old Mill in easT grinsTead. PiMM’s and hog roasTs were The order of The day, wiTh faMilies and friends lounging on The grass To Make The MosT of whaT our greaT briTish suMMer really has To offer Photography by Sam Yardley
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beer festival
Fun at the Farm
For The Farm @ Friday STreeT’S Summer beer FeSTival, gueSTS were TreaTed To a deliciouS barbecue, live muSic and an eclecTic range oF Some oF our Top aleS and ciderS. aS The day progreSSed, There waS plenTy oF dancing To be enjoyed, wiTh parenTS and children alike Truly geTTing inTo The SpiriT oF ThingS Photography by Sam Yardley
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farmers’ market
Birthday Bash
We’re not the only ones celebrating our 10th anniversary this year – shipbourne Farmers’ market has reached a decade as Well! to mark the occassion, traders gathered For the 500th market, Which Was made truly memorable by the attendance oF tonbridge mayor cllr hoWard rogers and tv/radio personality gloria hunniFord, Who both cut the cake and sampled some oF the delicious oFFerings Photography by Kim Brett
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PROFILE
MEET THE TEAM IN ADDITION TO MD BRIAN WHITING AND OPERATIONS MANAGER DARREN SOMERTON, ONE OF OUR LONGEST SERVING STAFF MEMBERS IS DEBBIE MANLEY. AS A BARMAID AND WAITRESS AT THE CHASER INN, SHE HAS BEEN WITH US FROM THE BEGINNING AND IS AN INTEGRAL PART OF THE W&H FAMILY. WE PICK HER BRAINS ABOUT 1O YEARS AT THE CHASER AND LIFE ON BOTH SIDES OF THE BAR Tell us about your background Prior to working at The Chaser, I was a secretary and personal assistant for a leading Sales Manager at a financial services company – it was while working there that I met my husband. Having worked for the company for 17 years, I then moved to Shipbourne from Bromley 16 years ago. I had my first child in 1998 and became part of the Shipbourne community. My daughter went to Plaxtol School in 2OO3 and I found that I wanted to get more involved in the community, so decided that it would be worth trying something new by working at The Chaser, a position that allowed me to be flexible.
How do you think The Chaser has changed over the past decade? To be honest, the pub hasn’t changed that much over the years, although we have got busier due to the many recommendations about the friendly service and quality food we provide. There has always been a strong community
atmosphere and it’s lovely to hear good comments from customers about the staff and our service. The pub has always had lots of regulars too, but it’s also nice to see new faces and welcome them to The Chaser – it’s such a sociable place where I love to work and look forward to staying there for many more years to come.
What is your day-to-day role in the company? I primarily work as a barmaid pulling pints for the locals, but occasionally I do help out on the floor as a waitress. I very much enjoy my job and chatting to the regulars at the pub, who I have got to know well over the years. We have a great team here as we are all willing to help each other out and have become one big happy family. Everybody, from the staff to the customers, makes the pub a welcoming and pleasant place to be. What has kept you at W&H for so long? I have been at The Chaser for 1O years now and still enjoy its friendly atmosphere. My colleagues are also lovely to work with and it feels more like a family environment all the time. I think the whole team at The Chaser cultivates a very caring environment in the pub, which makes it a place that I love coming back to every day. What do you do when you’re not working? I like to go shopping at either Bluewater or Tunbridge Wells – I’m a bit of a shopaholic! I also enjoy keeping my garden neat and tidy and, when I’m not shopping or gardening, I like to relax at home (in the deck chair if the weather is nice).
WIN
Let us know what you think of our pubs and you could be in with a chance of winning a meal for two (including a bottle of wine) at a W&H venue of your choice – absolutely free! Just email your thoughts about a recent dining experience you had with us to office@whitingandhammond.co.uk and you’ll be automatically entered into the prize draw. For full details see p. 91
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business lunch
Your Business, our Pleasure
Whether you’re looking for the perfect space for a conference or want a serene backdrop against which to hone your team building exercises, stanmer House caters to all your business requirements. Read on to find out how you can add a little W&H flair to your working world
S
tanmer House is a beautiful Grade i listed manor house set in 5,ooo acres of stunning parkland, which is unique for its Brighton location. situated in the heart of
the sussex countryside, yet only minutes from the bustling city centre, it is the perfect venue for your meeting room and banqueting requirements, with free on-site parking. Steeped in history, the interiors have been beautifully restored and encompass stylish and contemporary designs, while retaining the original splendour of the house. We have options to suit all budgets including our popular delegate packages. We also offer meeting rooms, starting from £35 per hour for room hire only, with options to add refreshments and equipment hire.
Day Delegate Package l Free plasma screen l Free flip chart and pens l Free wireless internet l Free car parking l on site i.T. assistance l Arrival, morning and afternoon refreshments l Delegate lunch alternatively, lunch or dinner can be booked in the restaurant where all tastes and requirements can be catered for. The house and gardens provide a peaceful backdrop that enhances the productivity of your day. The restaurant spreads across three decorative
stanmer House welcomes those wanting to meet a colleague or have a get together without the need for
rooms with views of the garden and park. open seven
booking a conference room. our facilities can cater
days a week from 9am to 11pm for breakfast, coffee,
for meetings of two to 5o in the house or utilise our
lunch, afternoon tea and dinner, guests are also
marquee for meetings of up to 1oo.
welcome to come and relax by one of the open fires. The food is cooked by our team of award winning
For more details please call O1273 68O 4OO or email
chefs using locally sourced ingredients. The grand
events@stanmerhouse.co.uk and our dedicated
bar is also the perfect place to unwind after a
team will be happy to help
meeting with an extensive wine list and an excellent selection of whiskeys.
We look forward to welcoming you to stanmer House
Stanmer House, Stanmer Park, Brighton, east Sussex, BN1 9Qa www.stanmerhouse.co.uk
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GADGETS
GRILLING PERFORMANCE WHEN IT COMES TO THE ART OF BARBECUING, THERE ARE CERTAIN ITEMS THAT EVERY KING OF THE GRILL SHOULD HAVE ON HAND DURING THE HIGH SUMMER MONTHS. PETER JENKINSON LOOKS AT SOME OF THE LATEST OUTDOOR GADGETS THAT WILL GET THINGS SIZZLING AND ENSURE YOUR COOKOUT IS THE TALK OF THE TOWN
BBQ DONUT BOAT If you’re looking for something a little out of the ordinary to entertain your friends, check out this exclusive device. With space for up to 1O people to sit around the low-smoke grill, you can cook up a feast while lounging on a lake – plus, the BBQ Donut comes with loads of storage under the seats and a parasol too.
PA PHOTO/JIM YORK
£20,000 from www.firebox.com
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IMAGE CREDITS: PA PHOTO/JIM YORK
HEAT SENSOR ICELSIUS £44.95 from www.roobix.co.uk
WEBER ONE TOUCH PREMIUM 57CM £159.99 from www.tools4thegarden.co.uk
Despite the multitude of grillers in all shapes and sizes available in shops and online, most of them wish they could be a Weber. This is about the best charcoal barbecue on the market if you want to be taken seriously in the outdoor chef stakes. With a built-in thermometer, wheels, rustproof vents, lid and bowl, plus a handy ash can on the underside, this is a must-have piece of kit for the summer.
There’s nothing worse than underdone chicken wings, so make sure you get everything just right by arming yourself with a thermometer. This isn’t just any old instrument; this iOSpowered accessory syncs to your iPhone or iPad. Together with an app, it gives you a realtime on-screen reading and you can update your friends over social networks. Plus, you can set an alarm for when your food reaches a desired temperature – perfect for producing a rare, medium or well-done prime steak.
16-PIECE SOFT GRIP BARBECUE TOOL SET £24 from www.diy.com
Please refrain from using your indoor utensils – this dedicated set will perform all your gripping, turning and spiking tasks with ease. Suitable for gas and charcoal barbecues, you’ll have all the essentials you need and certainly look the part of master griller.
WEBER PIZZA OVEN £134.99 from www.hayesgardenworld.co.uk
Designed to fit on top of the classy Weber 57cm griller, this accessory will make great pizzas, naan breads, pitas and more without the need for fuel-hungry wood-fired stoves. The stone surface with steel ring and heat shield reaches cooking temperatures of up to 45O°C to give you an even base and topping in less than four minutes.
BEAR GRYLLS FIRE STARTER £14.99 from www.gerbergear.co.uk
While lean, mean grilling machines are all well and good, there’s also something to be said for getting back to basics and doing things the old fashioned way. This essential fire starter comes complete with a waterproof storage compartment and is perfect for lighting up a barbie from scratch in the great outdoors.
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HIGH SPIRITS
Things That
GO BUMP in the Night
the mark cross inn There have been a number of chilling stories about ghost sightings at The Mark Cross over the years. One such example is that of the underground tunnels that supposedly ran between the pub’s cellar and the local church, evidence of which can still be seen today. They were used by members of the clergy as a means of popping into their local for a pint without causing a stir among the community. According to local legend, the
IT’S SOMETHING OF A TIME-HONOURED TRADITION FOR PUBS TO HAVE A FEW GHOST STORIES. IN CELEBRATION OF ALL THINGS SUPERNATURAL, WE THOUGHT IT ONLY FITTING TO FIND OUT SOME TALL TALES FROM OUR OWN VENUES THAT HAVE GIVEN BOTH STAFF AND CUSTOMERS THE WILLIES OVER THE YEARS
tunnels were hit by bombs during wartime, collapsing on one unsuspecting vicar as he tried to make his way to the bar and trapping him inside, leading to various sightings of his forlorn ghost. Over time, the pub has borne witness to endless ghost hunts, this story being the basis for many of them.
stanmer house As a Grade I listed mansion dating back to 1722, it’s hardly surprising that a few ghouls would have found their way into Stanmer’s long history. One example is a phantom priest, who was reported to haunt this site – legend has it that he was shot by custom officers after being caught assisting the local smuggling operation some 200 years ago. A horse and cart can also be heard making its way up the driveway from time to time, but driven by whom and for what purpose, we can only imagine…
the old mill For the paranormal enthusiasts among The Old Mill’s patrons, our second pub is renowned for its spectre speculation, so much so that three spirits are believed to be residing in the original side of the pub at any given time. We even had a local group of expert ghost hunters in to take a look around – they haven’t found anything yet, but we still tend to hear the occasional creaking floorboard or slamming door every now and then...
If you’ve got a creepy tale of your own about one of our pubs, let us know and you could be the lucky winner of a meal for two (including a bottle of wine) at a W&H venue of your choice – completely free! It’s easy – just ping us an email at office@whitingandhammond.co.uk and you’ll be automatically entered into the prize draw. See p. 92 for full details.
WIN
office@whitingandhammond.co.uk
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the farm @ friday street Lovers of local legend will attest to The Farm having had a number of apparitions under its roof that are sure to give you goose bumps, the most renowned of which is about an old stable girl named Rosie, whose spirit has supposedly been occupying the pub for over a century. We haven’t spotted anything yet, but we’ll keep our eyes open on Halloween...
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At Whiting &Hammond, we’re renowned throughout the year for our friendly service, fantastic food and award winning venues. This is especially true at Christmas time, when each of our teams pull out all the stops to deliver unforgettable menus and make your festive celebrations truly special. Our locations are perfect for hosting your office get-together or other festivities with friends and family. With a delicious menu to choose from at each place, we can cater to all tastes, preferences and dietary requirements, featuring a range of appetising meals in addition to the more traditional holiday favourites. Whether you’re partial to duck and leek croquettes, chestnut and wild mushroom filo strudel or steamed hazelnut sponge, there’s sure to be something to your liking that will warm you through on a chilly winter day. Over the page are just a few of the dishes that will be available on our menus, but whatever you have in mind, now’s the time to get in early and book your celebrations. Just make sure you don’t leave it late and risk being disappointed!
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THE CHASER (SHIPBOURNE) From 29th November – 24th December 2013
JUST A FLAVOUR OF WHAT YOU
STARTERS Braised potted wild rabbit and winter vegetable – red wine and blackberry sauce – multi seed bread Pressed chicken and wild mushroom terrine – beetroot relish – pickled wild mushrooms – walnut bread MAINS Traditional roast turkey (Vines Cross, Heathfeild) – sage and onion stuffing – pig in blanket – roast gravy – bread sauce - duck fat roast potatoes Pan cooked brill fillet – winkles and clams – crushed chervil potatoes – saffron beurre blanc sauce
CAN EXPECT AT
DESSERTS Christmas pudding – brandy butter – brandy sauce White chocolate mousse – orange chocolate truffle – Grand Marnier jellies – dark chocolate sauce
WHITING & HAMMOND
TWO COURSES – £17.95 (available Monday to Saturday, lunchtime only) THREE COURSES – £21.95 (available Monday to Saturday)
THIS CHRISTMAS
For full menu and booking information, visit www.thechaser.co.uk
THE OLD MILL
THE LITTLE BROWN JUG
(EAST GRINSTEAD)
(CHIDDINGSTONE CAUSEWAY)
From 1st December – 24th December 2013
From 29th November – 24th December 2013
STARTERS Creamy pumpkin soup – garlic and parmesan croutons – bloomer bread
STARTERS Game terrine wrapped in smoked streaky bacon – duck, pheasant, pigeon and chicken liver – toasted granary bloomer – goose berry chutney
Mushroom and ricotta ravioli – leek and tarragon sauce – watercress salad MAINS Traditional roast turkey – sage and onion stuffing – pig in blanket – bread sauce – duck fat roast potatoes – gravy Char grilled pork steak stuffed with brandy soaked apricots – dauphinoise potatoes – sautéed savoy cabbage and bacon– rich red wine and thyme sauce DESSERTS Chocolate chip bread and butter pudding – warm orange marmalade Winter berry Eton mess mousse – white chocolate shavings TWO COURSES – £17.95 (available Monday to Saturday, lunchtime only)
Roasted fig and goats cheese Filo pastry tart – baby leaves – balsamic vinegar dressing MAINS Traditional roast turkey – (Vines Cross, Heathfield) – sage and onion stuffing – pig in blanket – roast gravy – bread sauce – duck fat roasted potatoes Butter bean, puy lentil and root vegetable wellington (wrapped in spinach pancakes and puff pastry) – fondant potatoes – wild mushroom sauce DESSERTS Sticky toffee pudding – toffee sauce – honeycomb ice cream Twice baked cheddar cheese soufflé – port and balsamic reduction – quince jelly, parmesan bread sticks TWO COURSES – £17.95 (available Monday to Saturday, lunchtime only)
THREE COURSES – £21.95 (available Monday to Saturday, excluding Friday night)
THREE COURSES – £21.95 (available Monday to Saturday)
For full menu and booking information, visit www.theolddunningsmill.co.uk
For full menu and booking information, visit www.thelittlebrownjug.co.uk
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THE MARK CROSS
THE CRICKETERS
(NR TUNBRIDGE WELLS)
(MEOPHAM)
From 29th November – 31st December 2013
From 29th November – 24th December 2013
STARTERS Scotch smoked salmon, crayfish and prawn roulade – horseradish crème fraiche – dill pickles – toasted rye bread
STARTERS Warm caramelised chicory, pear and blue cheese tart – toasted walnut and mixed leaf salad – walnut dressing
Broccoli and blacksticks blue cheesecake – roasted red pepper jam – balsamic dressing
Confit goose, mushroom, vegetable and mixed herb ballotine spiced beetroot and cranberry compote – toasted farmhouse
MAINS
MAINS
Roasted breast and leg of turkey – sage and onion stuffing – pigs in blankets – cranberry sauce – duck fat roasted potatoes
Traditional butter roasted turkey – garlic and herb duck fat roasted potatoes – mixed seasonal vegetables – stuffing – chipolatas wrapped In British streaky bacon – bread sauce – roast gravy
“Nose to Tail” – beef cheek and braised oxtail – confit shallot – fondant potato – rich Shiraz sauce DESSERTS Stem ginger fool – cinnamon pin wheels Caramelised banana brulee – marbled shortbread TWO COURSES – £17.95 (available Monday to Saturday, lunchtime only) THREE COURSES – £21.95 (available Monday to Saturday) For full menu and booking information, visit www.themarkcross.co.uk
Thyme roasted beetroot and Jerusalem artichokes and red onions, sautéed baby spinach, leeks and nutmeg pie – creamy parsnip and potato mash – blue cheese sauce DESSERTS Rich chocolate sponge pudding – dark chocolate and Cointreau sauce – candied orange crème Chantilly Warm baked Bramley apple stuffed with boozy dried fruit and toasted walnuts – custard TWO COURSES – £17.95 (available Mon to Sat, lunchtime only) THREE COURSES – £21.95 (available Mon to Sat) For full menu and booking information, visit www.thecricketersinn.co.uk
THE FARM @ FRIDAY STREET
STANMER HOUSE
(EASTBOURNE)
(BRIGHTON)
From 29th November – 24th December 2013
From 29th November – 24th December 2013
STARTERS Smoked Stone Gate goats cheese mousse – mulled wine scented pears – toasted brioche
STARTERS Mini pheasant and smoked bacon pie with crispy kale and butternut squash puree
Home-cured gravadlax with a honey, mustard and dill dressing – toasted walnut bread
Beetroot cured salmon gravadlax and watercress with dill and mustard dressed leaves
MAINS Traditional roast turkey breast and leg – pig in a blanket – thyme roasted potatoes – pork and sage stuffing – bread sauce – red wine gravy
MAINS Traditional roast British turkey, chestnut and cranberry stuffing, pigs in blankets with thyme and garlic roasted potatoes and roast gravy
Wild game casserole (rabbit, wild boar, pheasant and venison) – thyme dumplings – celeriac mashed potato
Slow cooked Sussex pork belly with spring onion and chorizo mash, crispy Parma ham and rosemary sauce
DESSERTS Classic baked Alaska
DESSERTS Cranberry crème brulee with pistachio cookie
Chocolate torte with pistachio dust – clotted cream ice cream
Warm chocolate brownie with vanilla seed ice cream
TWO COURSES – £17.95 (available Monday to Friday, lunchtime only)
TWO COURSES – £17.95 (available Monday to Saturday, lunchtime only)
THREE COURSES – £21.95 (available Monday to Thursday)
THREE COURSES – £21.95 (available Monday to Thursday with complimentary canapés and sparkling wine)
For full menu and booking information, visit www.thefarmfridaystreet.com
For full menu and booking information, visit www.stanmerhouse.co.uk
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farmers’ market
To markeT, To
markeT
An integral part of the W&H ethos is the continuing sustainability of fresh local produce and ingredients. For the past decade, we have maintained a fruitful relationship with Shipbourne Farmers’ Market, which is celebrating its 1Oth anniversary this year. It’s one of our favourites, although there are plenty of others near our pubs
Shipbourne FarmerS’ market
St Giles’ Church, Stumble Hill, Shipbourne, Kent, TN11 9PF Opening times: Every Thursday from 9:OOam to 11:OOam www.kfma.org.uk
brighton Farm market
Diplocks Market, 73 North Road, Brighton, East Sussex, BN1 1YD Opening times: Every Wednesday from 9:OOam to 2:OOpm, every Saturday from 9:3Oam to 4:3Opm and every second and fourth Sunday from 11:OOam to 5:OOpm www.brightonfarmmarket.co.uk
penShurSt FarmerS’ market
Penshurst Place Car Park, Penshurst,Nr Tonbridge, Kent, TN11 8DG Opening times: First Saturday of every month from 9:3Oam to 12:OOpm www.kfma.org.uk
tunbridge WellS FarmerS’ market The Pantiles, Tunbridge Wells, Kent Opening times: First and third Saturday of every month from 9:OOam to 2:OOpm www.kfma.org.uk
tunbridge WellS FarmerS’ market Crescent Road, Tunbridge Wells, Kent, TN1 1RS Opening times: Second and fourth Saturday of every month from 9:OOam to 2:OOpm www.kfma.org.uk
meopham FarmerS’ market
Meopham Fitness and Tennis Centre Wrotham Road, Meopham, Kent, DA13 OAH Opening times: First Sunday of every month from 9:OOam to 12:OOpm www.kfma.org.uk
eaStbourne FarmerS’ market
Community Wise, Ocklynge Road, Eastbourne, East Sussex, BN21 1PY Opening times: Last Saturday of every month from 1O:OOam to 12:3Opm www.communitywise.org.uk
eaStbourne Street market
192 Termninus Road, Eastbourne, East Sussex, BN21 3BB Opening times: Every Wednesday from 9:3Oam to 2:OOpm www.eastbournestreetmarket.co.uk
tonbridge FarmerS’ market
Sovereign Way, Tonbridge, Kent, TN9 1RG Opening times: Second Sunday of every month from 9:3Oam to 1:3Opm www.tonbridgefarmersmarket.co.uk
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FOOD & DRINK APPS
WHET YOUR
APPETITE
WHETHER YOU’RE AN ANDROID CONVERT OR LOYAL TO THE IPHONE, APPS ARE A GREAT WAY OF DISCOVERING AND SHARING THE FOOD AND DRINK YOU LOVE. READ ON FOR OUR ROUNDUP OF THE BEST TO TAKE WITH YOU WHEREVER YOU GO
PERFECT STEAKS AND ROASTS By Kotikan Limited (Free) For the more carnivorous smartphone user, here’s a much meatier app for you to sink your teeth into. Telling you all you need to know about cooking beef, lamb or pork, you simply input the type of meat you’re using and how you like it; the app will do the rest, providing the ideal method and timeframe required to get the best results every time. Not only that, but you’ll also find some helpful tips on how to choose the perfect cut, as well as some inspirational recipes to get you going.
THE PERFECT EGG TIMER By Mirko Müller (£0.69) Boiling an egg can be something of an art form. If you’re struggling to get yours the way you like it, help is it hand with this precision-lead egg timer. Calculating the cooking time needed based on egg size, altitude and temperature, you’ll be able to perfect and enjoy your preferred consistency, be it liquid, soft or hard boiled. The
GOOD TIMES By Drinkaware (Free) Stay safe and have fun on nights out with this useful app from Drinkaware. In addition to creating events, inviting your friends and recording the night’s top moments with a live news and photo feed, you can also keep an eye out for one another with a GPS tracker, so you never lose sight of anyone who might have had one too many. The drinks tracker also enables you to keep count of how much alcohol you’ve had, so you can learn your limits and focus on having a night to remember rather than forget.
unique ‘egg spy’ feature also uses photos to give you an idea of what the inside of your egg looks like throughout the boiling process, so you’ll know exactly when it’s ready.
FOODGAWKER By gawkerverse (Free) Experience a visually stunning collection of foodie photos like no other. Featuring shots of mouthwatering dishes from online bloggers all over the world, this is truly a haven for food lovers. You can gain direct access to recipes you like the look of by simply tapping the image and being taken to the relevant blogger’s site. New images are added every day and you can even post your own, providing they’re of a high enough standard, that is – remember, this is a high-end community for budding chefs and photographers, so the competition can be pretty fierce!
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YOUR REVIEWS
YOUR
FEEDBACK IF YOU’VE ENJOYED A COLD DRINK IN ONE OF OUR GARDENS OR A GREAT MEAL IN ONE OF OUR RESTAURANTS, WE ALWAYS LOVE TO HEAR FROM YOU. HERE’S WHAT YOU’VE BEEN SAYING SO FAR ABOUT OUR SEVEN VENUES
THE CHASER INN “The food is always excellent at the Chaser Inn. The staff are friendly and welcoming and the atmosphere is good. A thoroughly enjoyable experience is always had by the whole family!”
THE LITTLE BROWN JUG “Lovely dinner last night @Whiting_Hammond @ LittleBrownJug1 enjoyed a great steak, top live band and smiley service from all the staff” (Owen Hunnam @OwenHunnam, 6th May 2013) Twitter
(Doll, 15th April 2013) Top Table
“Perfect pint and a good read in front of the fire @ the chaser inn while the wind and rain batter the outside world. Lovely.”
“A really excellent meal. The staff were fantastic, there was a variety of meals to choose from and a selection of good ales, lagers and wines. Great pub grub!!”
(Isaac Wilson @IsaacWilson, 10th April 2013) Twitter
(Luke66, 20th April 2013) Top Table
“The food choices were great and some were out of the ordinary, which is refreshing. Service was good and we all enjoyed our choices. I would definitely visit again when next in the area, taking more family members with me.”
“We visited for lunch last Sunday and had a fantastic time! The staff were very accommodating and smiley and we all really enjoyed the food. We will definitely be back!” 619robin_sunshine619, 8th May 2013) Trip Advisor
(jasad, 12th April 2013) Trip Adviser
THE FARM @ FRIDAY ST “@jenko @farmfridayst @vickiejenkins82 another great meal here!! Recommend the steak & @ GuinnessGB pie!! #TastyGrub” (Lee Jenkins @jenko79, 23rd March 2013) Twitter
“Excellent restaurant – relaxed, informal, but still manages to maintain a special ambience. Food presentation and taste outstanding, would definitely recommend.”
THE MARK CROSS INN “If you’ve got any sense in this weather get over to the @TheMarkCross and have a superb time @21Whiskeys on this evening and beers galore” (Michael Hibbit @MonkeysNuts, 6th April 2013) Twitter
“The food was outstanding and a fabulous table right by the fire topped it off. Thank you to all at The Mark Cross Inn.” (CJ2013, 27th April 2013) Top Table
(Occasionstocelebrate, 28th April 2013) Top Table
“I have been in the UK for 13 years and honestly, the food today at the pub was the best I have had. Generous portions, friendly service, ice cold drinks, just an overall excellent atmosphere.”
“The Mark Cross Inn restored our faith in the local pub. We shall be back, hopefully to sit in the garden in the sunshine enjoying the spectacular view.” (r0sp, 27th April 2013) Trip Adviser
(bruno s, 5th May 2013) The Farm @ Friday Street, Trip Adviser
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STANMER HOUSE
THE OLD DUNNINGS MILL
“Visited Stanmer on a gorgeous summer day with the kids. Food was stunning and it was so nice to go somewhere that’s so child and dog friendly. Can’t wait to go back to explore a bit more of the house!”
“This was an ideal place to take some old friends from Canada for a reunion meal and a reminder of just how good our English inns can be. They were not disappointed. A lovely evening with good food and friendly service made this a special occasion for us.”
(BB1992, 13th May 2013) Trip Advisor
(McKforester, 2nd May 2013) Top Table
“Breakfast, pre-match drinks @ Stanmer House. Quite possibly the most picturesque pre-game place anywhere!” (Jack Dineen @JackDineen1, 3rd May 2013) Twitter
“@Whiting_Hammond @stanmerhouse was a lovely surprise to see such a nice place! People working there very friendly too! We will be back soon” (Sergio Torres @Sergio_Torres08, 22nd March 2013) Twitter
“Thank you for a great evening, great service and food. Perfect venue for a celebration (sorry about the decorations)” (Annika @Annika_013, 18th March 2013) Twitter
“Very attentive staff in both the bar area and a quieter restaurant area. Good choice on the menu, not too pricey, excellent food and tastefully presented. Ideal setting, perfect after a day out at either The Bluebell Railway Standen, National Trust.” (moose081, 3rd April 2013) Trip Adviser
THE CRICKETERS INN “I have used the restaurant a number of times. On every occasion it has been an excellent experience and none more so than when the sun is shining and you can sit and laze away a couple of hours with some great food and drink.” (Aldospur, 1st May 2013) Top Table
“@Whiting_Hammond @Cricketers_Inn what an awesome weekend in Meopham, hats off to Paul & the team for cracking show. Village pub at its very best” (Phil Aldred @aldred_phil, 18th March 2013) Twitter
“A sunny afternoon in Meopham came to a close in The Cricketers Inn. Large, tasty portions in comfortable, cosy and spacious surroundings. Returning very soon!” Trip Adviser
BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS
FOOD FOR THOUGHT We’re the first to admit that, despite our best efforts, we don’t always get things right here at W&H. While we love to receive positive feedback, we also appreciate a little constructive criticism. Here are a few examples of times when we haven’t quite hit the mark
“10/10 for the decor and arrangement of tables etc so you’re not sitting shoulder to shoulder with the table next to you. I would also say that the menu had a good selection, although very meat orientated – not a lot of fish or vegetable dishes when I went.” (Foodbug88, 15th March 2013) The Cricketers Inn, Trip Advisor
“The food is always good and it is very popular with locals, but the ambience has the slight feeling of a major chain (although it is not one).” (Littlefielder, 3rd December 2012) The Chaser Inn, Trip Advisor
“I have been to a number of Whiting and Hammond restaurants, including The Farm in Eastbourne and the Mark Cross Inn. The menu is fine, if a little restrictive and in the main very tasty. Just not particularly good value for money.” (Pete190722, 25th February 2013) The Little Brown Jug, Trip Advisor
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COMPETITION
Your chance to win Throughout the magazine you will have seen details of the competition for this issue. We’d like to hear your views on our pubs, food, wines, beers or any W&H ghost stories you might have heard. All you have to do is email your comments to office@whitingandhammond. co.uk to be in with a chance of winning a fabulous meal for two (including a bottle of wine) at one of our superb venues of your choice.
The winner will be drawn at random and the editor’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 meal for two is available and only one email entry per person will be accepted. The meal must be taken within three months of the winner being notified and may not be booked for public holidays. The date will be at the discretion of Whiting & Hammond. No cash prize alternative will be offered. The winner 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 in your email, 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.
If you do not wish to be contacted in the future by Whiting & Hammond or any other affiliated brand, please send an email stating this to office@whitingandhammond.co.uk, making the subject ‘W&H Gastro Mag Competition’. Alternatively, state this in written correspondence addressed to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ.
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t n e
m t i u r c
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We are the multi award-winning Whiting & Hammond family pub group located throughout Kent and Sussex and are always in the business of talent spotting
Whether you’re already at the top of your game or it’s your first step on the ladder as an apprentice, we are on the lookout for the type of character who will fit in with our passion for great food, great drink and great company. If you are in the hospitality business and looking for the next step on your career path, be it working with guests Front of House or creating and delivering the very best food from our kitchens, we want to meet you. We make a point of promoting talent within our business, so there is enormous potential for you to develop.
ExcitEd by thE prospEct of working alongsidE passionatE pEoplE? Then give us a call or send in your CV to: HR Department, Whiting & Hammond Head Office, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ Alternatively, you can give us a call on 01892 871 042 or email your CV to: terry.turner@whitingandhammond.co.uk Summer / Winter 2013 - XX W&H_2_June13_Recruitment.indd 3
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LAST ORDERS
Dear Readers, Hopefully you’ve really enjoyed the second edition of Gastro magazine. The plan is to produce a magazine four times a year with the changing of the seasons, so this issue has covered the high summer and early autumn months, while the next edition will be due out in the run-up to winter. We have already seen some great beer and music festivals, with some of our sites having their busiest days since they opened. So, if you haven’t yet been to one, make sure you come along for some quality beer, delicious food and an overall fun day out with friends and family (see p. 21 for details). The cookery demonstration with our Executive Chef James at The Pantiles Food Festival in Tunbridge Wells proved a real winner. The guys at the food festival did a sterling job organising the two day event, so well done to Julian Leefe-Griffiths and the team.
As it’s the 1Oth anniversary of W&H, we are all getting very excited about the party at The Chaser
PETE SHEPHERD
A WORD FROM THE TOP
Inn, planned for August 17/18. We’ll be celebrating 1O years for both the company and the pub, so make sure you circle the date in your diary. We have also made an offer on an eighth site for the company, which is the King’s Head in Bessels Green, Sevenoaks. Now, I wouldn’t normally tell the world that we have made such an offer as lots of things can happen before completion. However, on this occasion, we need your help. The place is in a sorry state (like most of our pubs when we take them on), so for us to make it into a W&H pub, we will need to increase the size of the kitchen, add some unobtrusive car parking and rebuild the loos. For this we need the dreaded planning permission and are asking for letters of support for the application*. I do believe if we don’t get the planning then the pub will
*To lend a hand and give us your support, please get in touch by sending a letter to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ or by emailing us at office@whitingandhammond.co.uk.
close for good, which would be a real shame, as it could be a fantastic venue for the area of Bessels Green and Sevenoaks. To finish, I would like to say a big thank you to all of our wonderful customers for your continuing support. Without you, we as a company would not be where we are today and we look forward to many more years of sharing our food, service and hospitality with you.
As they say, “I’m off to the pub”. See you later in the year! Brian Keeley Whiting MD
P.S. Get your Christmas party booking in early as this is a very popular time of the year with us (sorry to mention that word so soon – don’t shoot the messenger).
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SUPPLIERS LISTING WHITING & HAMMOND ARE PROUD TO WORK WITH AND RECOMMEND THE FOLLOWING SUPPLIERS ALEXANDRE-BOYES
KENT FINE FOODS
www.alexandre-boyes.co.uk | 01892 525 522
www.kentfinefoods.com | 01634 233 270
BELVOIR
LAKELAND
www.belvoirfruitfarms.co.uk | +44 1476 870286
www.lakeland.co.uk | 01892 529 699
BG BENTON
LARKINS
www.bgbenton.co.uk | 01892 767 276
01892 870 328
BIBENDUM
LOCH ASSOCIATES
www.bibendum-wine.co.uk | 020 7449 4100
www.lochassociates.co.uk | 01892 773 970
BURRELLS
MECKLENBURGH
www.burrellsjewellers.co.uk | 01892 618 618
www.mecklenburghdrinksolutions.co.uk | 01622 769 760
CASTLE REFRIGERATION
NATWEST
www.castlerefrigeration.co.uk | 01892 835 236
www.natwest.com
CHILSTONE
ONE MEDIA
www.chilstone.com | 01892 740 866
www.one-media.co | 01892 779 650
COOPER BURNETT
PENSHURST FINE FOODS
www.cooperburnett.com | 01892 515 022
01892 664 044
EDIBLE OIL
PJ MULLEY
www.edibleoildirect.co.uk | 01797 364 100
www.pjmulley.co.uk | 0800 151 3122
ELLIS OF RICHMOND
PREMIER SECURITY
www.ellisofrichmond.co.uk | 0208 744 5550
www.premierprotects.co.uk | 0800 019 3999
FENTON CHANDLER
RENCRAFT
www.fentonchandler.co.uk | 01252 851 726
www.rencraft.co.uk | 01732 762 682
FULLERS
ROSES FINE FOOD
www.fullers.co.uk | 020 8996 2000
www.rosesfinefoods.co.uk | 01304 613 288
GARY A. SARGEANT FCA
RUSBRIDGE BAKERY
www.gary-sargeant.co.uk | 01322 614 681
www.rusbridgefamilybakery.co.uk | 01892 528 328
HARVEYS
SALCOMBE DAIRY
www.harveys.org.uk | 01273 480 209
www.salcombedairy.co.uk | 01732 851 523
HAYWARD BUTCHERS
SANKEYS
www.haywardsbutchers.co.uk | 01732 355 611
www.sankeys.co.uk | 01892 511 422
HEINEKEN
SITSMART
www.heineken.co.uk
www.sitsmart.co.uk | 01892 510 202
HR ADVISE ME
STRAIGHT A TRAINING
www.hradvise.me | 0844 225 4077
www.straighta.co.uk | 01252 821 868
HT WHITE & CO. LTD.
STREAMLINE BRIGHTON TAXIS
www.htwhite.com | 01323 720 161
01273 202 020 | 01273 747 474
I.A.HARRIS
SWANTEX
www.iaharris.co.uk | 020 7622 7176
www.swantex.com | 01322 665 566
J AND I CARS
THE GYM
www.jandicarsales.co.uk | 01892 771 116
www.the-gym.co | 01892 548 700
JOSEPH ISAAC
TREVOR MOTTRAM
www.joseph-isaac-hairdesign.co.uk | 01892 529 977
www.trevormottram.co.uk | 01892 538 915
K&M EQUIPMENT LTD.
WEBER STEPHEN
www.kandmequipmentltd.co.uk | 01892 529 724
www.weberbbq.co.uk | 01756 692 611
KENT FARMERS MARKET
ZONAL
01732 833976
www.zonal.co.uk | 0800 131 3400
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MAKING THAT BOOKING Now that we’ve whetted your appetite about the delights of visiting a W&H establishment, you’re no doubt wondering how you can reserve a table or organise a special occasion at one of our seven award winning pubs. No problem – here are the names and numbers you’ll need
THE LITTLE BROWN JUG (HEAD OFFICE) Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ Manager: Tyson Marshall • Head Chef: Neil Haywood Tel: 01892 870 318 • Email: enquiries@thelittlebrownjug.co.uk • Website: www.thelittlebrownjug.co.uk
THE CHASER INN
THE MARK CROSS INN
THE CRICKETERS INN
Stumble Hill, Shipbourne,
Mark Cross, Nr Tunbridge Wells,
Wrotham Road, Meopham,
Tonbridge, Kent, TN11 9PE
East Sussex, TN6 3NP
Gravesend, DA13 0QA
Manager: Paul Roser
Manager: Ash Baldwin
Manager: Paul Giles
Head Chef: Jody Shaw
Head Chef: Peter Napier Clark
Head Chef: Laura Baker
Tel: 01732 810 360
Tel: 01892 852 423
Tel: 01474 812 163
Email: enquiries@thechaser.co.uk
Email: enquiries@themarkcross.co.uk
Email: enquiries@thecricketersinn.co.uk
Website: www.thechaser.co.uk
Website: www.themarkcross.co.uk
Website: www.thecricketersinn.co.uk
THE OLD DUNNINGS MILL THE FARM @ FRIDAY STREET Dunnings Road, East Grinstead,
15 Friday Street, Langney,
STANMER HOUSE Stanmer Park, Brighton, East Sussex, BN1 9QA
West Sussex, RH19 4AT
Eastbourne, BN23 8AP
Manager: Simon McLoughlin
Manager: Janet Webb
Manager: Paul Worman
Events Manager: Rebecca Weller
Head Chef: Steve Ednie
Head Chef: Glenn Day
Head Chef: Richard Simmonds
Tel: 01342 326 341
Tel: 01323 766 049
Tel: 01273 680 400
Email: enquiries@theolddunningsmill.co.uk
Email: enquiries@farmfridaystreet.com
Email: enquiries@stanmerhouse.co.uk
Website: www.theolddunningsmill.co.uk
Website: www.farmfridaystreet.com
Website: www.stanmerhouse.co.uk
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EE FR E RE •F
e T h SE On U
E RE •F
O H
E RE •F
E RE •F
E RE •F
GASTRO
GASTRO
E RE •F
E RE •F E RE
•F RE
•F
T H E M A G A Z I N E F R O M T H E A WA R D W I N N I N G P U B A N D R E S TA U R A N T G R O U P
T H E M A G A Z I N E F R O M T H E A W A R D W I N N I N G P U B A N D R E S TA U R A N T G R O U P
SUMMER SNAPSHOT
WEDDING TO REMEMBER
Seven pages of festival fun to whet your appetite – who do you recognise?
Reflections on a big day at Stanmer – “How they made my dreams come true”
APPY HOUR
RIOJA RULES
The food and drink you’ll love on your smartphone
Why this Spanish region is top of our wine list
TIMELESS RECIPES
THRILL OF THE GRILL
The best cookbooks revealed – how many are on your shelf?
Fire things up with these brilliant barbecue gadgets
Meet TheWorld’ s
ISSUE 2 SUMMER/AUTUMN 2013
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FINEST Join us as we visit 10 of the best restaurants on Earth and introduce you to the three brothers who are living the culinary dream
THE SEVEN WONDERS OF WHITING & HAMMOND
09/07/2013 16:08