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Selected drinks and products now available to purchase in all our pubs! See back cover for more information!

Issue 7 | May-Aug 2014

The Ancient Greek God of Fertility and Wine


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Fancy a G&T? Find out all about our new locally produced gin.


Carlsberg Brewery Tour, Copenhagen Read how the team got on in Denmark Life on the farm Lambing and asparagus news The Jugged Hare, Moorgate, London A fun, lively alternative for a meal

Tasty Recipes from The Group’s Executive Chef! see page 18

Meet The Landlady Samantha Waddingham see page 7


Dionysus – May-Aug 2014

Contents What’s Happening Across The Pubs

It has been quite a while since our last issue of Dionysus and as with any other business much has changed within the group as a whole. Probably the most significant change being the name of the company. After much deliberation we have changed our name from The Thurlby Group to Knead. There aren't many reasons why, other than to give us a brand name that has more metaphorical meaning and less individual attachment than The Thurlby Group. At the moment Knead encompasses The Lord Nelson, The Tobie Norris, Smith’s and The Prince Rupert. We have decided to join these four together as not only will it help us from a management point of view but also it will help us define each site and continue to build a better offering for you the customer. With all this in mind we are looking at a new logo and will soon be launching our new website and branding. One of the most exciting things we will be launching is our Knead loyalty cards – which can be used throughout the sites and will enable you to collect points and take full advantage of our offers and deals. We'll keep you posted on any future developments but in the meantime watch this space!!


The Tobie Norris The Lord Nelson The Prince Rupert The Periwig Smith’s of Bourne Jubilee Garage

5 8 9 10 12 13

Meet The Landlady


Samantha Waddingham Landlady of Jubilee Garage, Bourne

Carlsberg Brewery Tour, Copenhagen


Read about The Thurlby Group team trip to Copenhagen

Warner Edwards, Harrington Dry Gin


The Story so far…

Life on the farm


News about what has been happening since the last issue

Recipes from our chefs


Pappardelle with Tallington Asparagus and Spring Lamb Ragu

Drink of the issue


Ross Dykes review some great English Summer Wines

Have you tried…


The Jugged Hare in Moorgate, London

‘Meet the neighbour’


Strawberry Fields Fabrics

Work With Us / How to Contact Us


So let's get back to the issue in hand shall we – well as it is our spring / summer issue we have literally oodles happening across the sites. Cider & Sausage festivals, beer festivals, Fete days, Live music events not to mention the new menus in each pub and of course the World cup shown live at The Periwig and Jubilee Garage. If football's not your thing fear not as we also have lots of new drinks on each of the bars for you to try, so sit back and take the weight off your feet!!


Editor Sophia Thurlby – Publisher Michael Thurlby – Magazine Design mb creative – Photographers Robin Stewart – Tim Scrivener – Nigel McMillan – Disclaimer: Copyright (c) The Thurlby Group. all rights reserved. no part of this publication may be reproduced or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, or be stored in any retrieval system, of any nature, without prior permission from The Thurlby Group. Any views or opinions expressed do not necessarily represent the views or opinions of The Thurlby Group or its affiliates. Disclaimer of Liability. Whilst every effort has been made to ensure the quality and accuracy of the information contained in this publication at the time of going to press, The Thurlby Group and its affiliates assume no responsibility as to the accuracy or completeness of and, to the extent permitted by law, shall not be liable for any errors or omissions or any loss, damage or expense incurred by reliance on information or any statement contained in this publication. Advertisers are solely responsible for the content of the advertising material which they submit to us and for ensuring that the material complies with applicable laws. The Thurlby Group and its affiliates are not responsible for any error, ommission or inaccuracy in any advertisement and will not be liable for any damages arising from any use of products or services or any services or any action or ommissions taken in reliance on information or any statement contained in advertising material. Inclusion of any advertisement is not intended to endorse any views expressed, nor products or services offered nor the organisations sponsoring the advertisement.

Dionysus – May-Aug 2014


What’s Happening Across The Pubs


Try Something New this Summer In some ways this is the most exciting part of our pub calendar – all of our menu’s are changing ready for summer, the wine lists have been redesigned and we have scoured the country for new and exciting products. The farm is at its peak with asparagus season well under way and lambing just finished, making the fresh ingredients to choose from endless so make sure you look at Nick’s new asparagus menu and try a couple of his delicious recipes too. Below are just a few of the new drinks we have sourced for the bars which you really must try and let us know what you think!! First up is from one of our favourite breweries Fuller’s.

Employee of the issue The Thurlby Group comprises of a huge number of people and sometimes it is difficult to recognise each and everyone of them but we are aware of all our staff's contributions and know that the organisation wouldn't be half as good without them. We have got together with Carlsberg to give one of our employees a well deserved thank you for all their hard work and continued support of the business. We will be giving each winner some Carlsberg goodies and a voucher for £50.00 to be used in any of our establishments. This issue we have chosen Zsolt, our most senior chef at The Lord Nelson. Zsolt has been working with us for just over 2 years now and came to us having working in a number of other restaurants and hotels locally. He is a calm and dependable force in the kitchen who we can all rely on when we are under pressure. With his enthusiastic attitude he has helped us grow the food at The Lord Nelson whilst always maintaining a high standard!! Thanks Zsolt!!

Frontier: Frontier is hand-crafted over 42 days combining the best of old world malts and 168 years of brewing knowledge with new world brewing techniques and hops. The blend of powerful new world hops and the distinctive Fuller’s yeast that is brewed at a higher temperature allows a deeper and more robust flavour to flood out. The brew is then carefully lagered for five weeks to fully condition the beer and give it the full and interesting flavour that differentiates it from its peers. The result is a memorable beer with citrus and spicy notes, a light fizzy body and a clean refreshing taste at just 4.5% ABV. Cornish Orchard Cider: For all you Cider lovers we are now stocking Cornish Orchard Cider at The Tobie Norris and The Lord Nelson. This immensely refreshing cider has a light, champagne sparkle, with fruity apple tones and a long dry finish. The creative blend of bittersweet and dessert apples impart this classic cider with body and crispness. Great Served chilled as instant refreshment or enjoyed with one of Nick’s calzones. Harrington’s Dry Gin: For those of you that prefer a long drink we have found a locally distilled gin that is fantastic and really will change your opinions on all things gin forever. Produced on the Falls Farm in Northamptonshire by Warner Edwards, Harrington Dry is a delicious gin. It's based on barley spirit which is flavoured with eleven botanicals sourced from farms in Wales and England. These include juniper, elderflower and coriander. Harrington Dry Gin is our main feature this issue so keep reading for further details. Pimm’s: Of course not forgetting the much loved and very English Pimm’s – It will be just £12.95 a jug whilst stock lasts, great for sharing with friends in one of our gardens or keeping all to yourself!! Pimm’s Blackberry and Elderflower also available. Ridgeview, Cavendish Cuvee, Sparkling Wine: If all of that wasn’t enough we have brought back our delicious English sparkling wine. Check out our great offers on their products and treat yourself to a cold, crisp glass accompanied by Nick’s Pimm’s jelly dessert or fresh British strawberries with clotted cream. Whilst we have been sourcing products for all of the pubs as a whole we have also been gearing up for summer within each site individually so make sure you check out each pubs individual page to find out what is happening at your favourite.

We can announce that the WINNER of the helicopter ride around London is…

Thank you to all who entered our competition in conjunction with Fuller’s brewery to win a helicopter ride around London – unfortunately there can be only one lucky winner who has been drawn out of a hat at random and that lucky person is Clive Baker!! Congratulations Clive - we hope you enjoy it!! 4

Dionysus – May-Aug 2014

What’s Happening Across The Pubs

The Tobie Norris Finally, we will be serving food on Sunday nights from the 29th May. We have so many people come in each week wanting to grab a bite to eat that it seems the only logical thing to do. So if you are bored of the traditional roast and fancy something a bit different or just don't fancy cooking at home then make sure you pop in and try some of the treats off our new menu including the delicious Moroccan Lamb Shank Tagine great for sharing in the garden with friends. The Tobie Norris will be a football free zone throughout the World Cup so if you fancy a quiet pint or leisurely glass of wine in the garden then you know where to come. Also we would just like to say a massive, huge congratulations to our very own Katie Genever who took part and completed the London Marathon a couple of weeks ago. So far she has raised over £4,000 for the Circulation Foundation which is just incredible. If you would like to add to this and give her a well deserved pat on the back then either speak to someone behind the bar or simply donate on her virgin fundraising page.

Will is organising one of our biggest beer festivals yet which will run throughout the whole of July!!! It will include over 60 Real Ales from the West Country ranging from Skinners, Sharpes, St Austell and Firebrand plus loads more. The Tobie Norris, 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800

Dionysus – May-Aug 2014


Charity | One Big Effort

Front to back shows Steven William, Simon Epps, Jon Tyrrell, Dean Cornish, Chris Davis and Will Fry

The team have so far raised almos t ÂŁ70,000 for Children with Cancer!

If you would like to sponsor them, please go to geffort We would also like to thank the cha llenge sponsors, Igloo Books, and Santander UK.

Will Fry from the Tobie completes The One Big Effort challenge! A team of 10 Stamfordians and further challengers from Igloo Books in Northants have returned after an incredible week long challenge which saw the team travel from Paris to London by bike, rowing boat and their own running legs before then completing the London Marathon. The 'One Big Effort' challenge included Tobie Norris landlord, Will Fry, and regulars Jon Tyrrell, Dean Cornish, David Claxton, James Bust, Steve Williams, Simon Epps, Stephen Jackson and Natalie Williams.

delighted to arrive at the White Cliffs in such good time. Dean Cornish said that the team 'were really helped by the fresh arms, and extra strength of the power-houses from Stamford' (Steve Williams, Simon Epps, and Chris Davis).

The whole 7 day challenge was completed by Will, Dean and Jon and included a cycle from Paris to Calais (180 miles), rowing of the channel (31 miles) before then running from Dover seafront to London (87 miles) and then completing the London Marathon. The other challengers all completed one of the legs, in itself a gruelling challenge.

The run into London was a real struggle towards the end of the week, as all parts of the team's body were aching. Added to this was the uninspiring scenery of running 22 miles a day along the A2 through places such as Sittingbourne, Gravesend and Dartford!

Although all challengers completed their goals, there were some dark moments where it looked like the challenge would be impossible, like getting 4 punctures in the first 30mins leaving Paris! Trying to change tyres at 5am in the dark next to a Parisien dual carriageway was something that will long live in the memory. The cycling was really tough as it took over 16hours, with the team having to go through a couple of big thunderstorms towards the end and also getting lost in Calais! Also, the hills of Northern France were really demanding, especially after such a long day in the saddle. David Claxton and James Bust did the cycling section, and were very strong, pulling the team along.

The final marathon was the highlight for many of the team, all of whom did times that they were pleased with. The good weather and amazing crowds really helped pull them along after 7 days of gruelling activity. Jon Tyrell and Will Fry finished in 4.13 after doing the whole 7 day challenge. Dean Cornish finished in 4.31, also having done the whole 7 days. The 2 Stamford people who did 'just' the marathon, but also part of the OBE team were Stephen Jackson who did 4.17, and Natalie Williams who did 4.20.

The rowing was an arduous challenge as well, but the team were blessed with perfect weather. The sun shone, and the sea was calm, meaning they finished the cross channel row in 4h30min. They were expecting it to take up to 8 hours, so the team were 6

Dionysus – May-Aug 2014

Dean Cornish, Jon Tyrrell, Will Fry, Stephen Jackson and Natalie Williams (all from Stamford), as well as other OBE members.

Meet The Landlady

QUICK FIRE FACTS Full Name: Samantha Waddingham

Favourite Food: Mexican

Age: 30

Hobbies: Travelling, family time and reading

Born: Dowsby, Lincolnshire Favourite Pub: Finches Arms

Favourite Drink: Chilean Sauvignon Blanc

Finally, it is the turn of one of the girls!! This issue we would like to introduce you to our Land Lady of The Jubilee in Bourne, Sam Waddingham.

When Sam isn’t busy working she loves to get away and explore – last year she spent 3 ½ weeks in Melbourne, Australia and has been to Antigua, Mexico and Goa in the past few years. Next on the list is Mauritius – although she says that this might be a while away considering she has just purchased her own house. At the moment much of her spare time is spent decorating her new place and getting it just so – so if you know anyone handy with a paint brush, pop in and see her!! When Sam has some rare time off she loves to spend it with her family and friends whom she is very close to. Especially her sister and young nephew Joshua, who is just 8 years old. When she does get a chance to let her hair down she heads to Stamford for a night out with the girls.

Working in The Jubilee almost means she is contractedly obliged to like football, which thankfully she does – supporting Swansea, thanks to the influence of a Welsh Auntie. Sam meets a kangaroo during her time in Australia

Sam is a superb Landlady and really has managed to achieve something quite admirable in the Jubilee – not only is it a busy sports bar and real ale pub in the day, it now serves really tasty, home cooked, traditional pub food as well as crossing over on a Friday and Saturday night into a destination hotspot for all those that want to dance into the small hours of the morning. Being a Landlady is no easy job – the hours are demanding and the day to day can be somewhat of a challenge but Sam takes each aspect in her stride and really has grown into her role.

Sam with her mum and sister

Sam and Joshua

At the Australian Open with Roger

Sam was born just a few miles away in Dowsby and her parents still live there today. She attended Pointon Primary school and then moved up to Bourne Grammar. After school Sam wasn’t sure what she wanted to do but picked Childcare as she realised there would be no exams to take. She attended Boston College for 2 years and then spent the next 9 years working within various different nurseries throughout the county. However do not be fooled into thinking Sam is a lover of children… …She actually admits to finding them really hard work and so ultimately she became increasingly disillusioned with her job. However, she has always been working in pubs and bars since leaving school at 18. She even worked for our old Manager, Matt for a time when the pub first opened. The Jubilee was actually opened on Sam’s 19th Birthday – so you could say it was destiny that she would end up managing the place. Through the years Sam has worked at The Burghley, Lester’s and The Red and she has always had a good understanding of Bourne as a town and a great following of people from within it. She originally came to work full time at The Jubilee about 5 years ago as Assistant Manager but within just 4 months she had been promoted to Manager.

Watching the Cricket in Oz

Sam down under enjoying the fabulous weather

Dionysus – May-Aug 2014


What’s Happening Across The Pubs

The Lord Nelson We are just launching our new menus and Nick has been cooking up a storm for you to try. The lunchtime menus seem to be really taking off and if you haven't already you really should try one of our pizza wraps they are delicious and just £10 for two – what’s not to love!! Don't forget that we now serve food on a Sunday night too - a great way to end a relaxed and lazy Sunday by letting us spoil you!! Michael has been working his magic throughout the pub and has changed some of the furniture round and added more comfy seating and coffee tables upstairs which has really made for a more chilled and relaxing atmosphere. Not forgetting the garden which he felt needed a little more character building – he has adorned it with lots of enamel signs, the little things that prove a great talking point and just make it feel a bit more welcoming. So why not share one of Nick's delicious picnic’s in the garden over a bottle of our sparkling English wine.

Get a FREE Beer!! Collect 8 stamps* when you purchase any draught product and get your next one for FREE. Just hand in a completed card to claim your FREE beer. Ask for a loyalty card at the bar! *1 stamp per draught product purchased.


Dionysus – May-Aug 2014

The Lord Nelson, 11 Market place, Oakham, LE15 6DT t. 01572 868340

What’s Happening Across The Pubs

The Prince Rupert The Prince Rupert's food seems to be going from strength to strength recently and Matt, Jamie and Nick have just launched the new menu's for the summer – emcompassing our very own lamb and beef from the farm. As always Marcin and Nikki have lots lined up for you throughout summer. Our open mic nights are all now planned and our Sausage and Cider festival is all set for the August Bank holiday – where we have got 30 different ciders for you to try and about as many variations of sausage!! As always the town is holding The Newark Music Festival from Friday 20th June & Saturday 21st June and The Prince Rupert will be hosting some great acts for you to warm up with. And, finally not forgetting the Newark Blues Festival - where we again will have more Real Ales than you can shake a stick at and various Blues artists playing across the Friday, Saturday and Sunday. If you are a lover of golf and beer then why not get in touch with Marcin, who is organising The Prince Rupert Golf Tournament. It will be held at The Newark Golf Course and whilst the dates haven't been confirmed yet if you pop in and have a chat with Marcin or have a look at our Facebook page we will keep updating the info on there.

Private Parties at The Prince Rupert Any Occasion, Any Size, Any Excuse, Any Party

out, we’ll make sure From Birthday parties to leaving do’s, corporate events to big nights and anti pasta your party will be one to remember. Your favourite Rupert Pizza, tapas bar for details. party or a classic fork buffet with something for everyone. Ask at the The Prince Rupert, 46, Stodman Street, Newark, NG24 1AW t. 01636 918121

Dionysus – May-Aug 2014


What’s Happening Across The Pubs

Follow @The_Periwig on twitter Like The-Periwig on facebook

Calling all football fans – The Periwig will be showing all The Football World Cup Games Live and if you grab one of our season tickets detailed below you can take full advantage of cheaper beer too!! The Periwigs football team wins the league with three games to go!! We all know that the best thing about a Thursday night in Stamford is Pounded at the Periwig but it seems a top night out is not the only thing Pounded is great at. The Periwigs very own football team FC POUNDED have recently been crowned champions of the Stamford 6-a-side Premiership. The team have been playing in the new league that started last November and have clinched the title with 3 games to go. FC Pounded was named after The Periwigs pre weekend party due to most of the team spending every Thursday night practising their best moves on the dance floor. All the guys at FC pounded would like to thank the Periwig for the continued support and hope that together they can continue to be probably the best Thursday night combination in the world...

We have two more bank holidays to look forward to. One at the end of May and one at the end of August. The Periwig know just how to help you celebrate: • Starting on Thursday with POUNDED!!! • Friday night is POUNDED – starting May! • Saturday Dance the night away with our resident DJ form 10pm, Sour shots £2 • Sunday double up for a £1 on all main spirits, and FREE entry all weekend #rockingyourbankholiday

POUNDED is now every Friday night too!!

Have Your Party With Us sion don’t If you would like to celebrate with us for any special occa private bar. forget you can hire the entire top floor complete with its own s We are also now hiring a booth for the evening – So battling the crowd past!! and saving seats will become a thing of the Contact Jimmy or Naomi for further details!! Contact Jimmy or Naomi by calling 01780 762169 for more information and price.


Dionysus – May-Aug 2014

The Periwig, 7 All Saints' Place, Stamford, PE9 2AG t. 01780 762 169

Feature | Carlsberg Brewery Tour, Copenhagen

A staff trip to the Just last month some of our team were lucky enough to be taken to the Carlsberg brewery in Copenhagen. Whilst of course it could be seen as a jolly and I am sure that many of them spent 3 days being very jolly – it was an opportunity for them to not only learn about Carlsberg as a brand but also as a business and to learn about their vast range of products. Many of us have preconceptions of Carlsberg and after the trip many came back with a renewed admiration and respect for them and all of their products. The team were flown out to Copenhagen and stayed in the beautiful and luxurious Palace Hotel, in Central Copenhagen. On their first night they ate in Nyhavns Faergeko, a very typical Danish family run restaurant. All ordered steaks which were cooked to perfection and of course washed it all down with copious amounts of beer. On the Saturday Morning they were taken to The Carlsberg brewery. The brewery was opened in 1847 by J.C Jacobsen. From here a huge range of beers are produced and sold including stouts, lagers, American hopped lagers and keg style bitters.

factory After the brewery tour the team were taken to one of the original halls in the brewery for a light lunch!! A 3 course meal accompanied by a different beer for each course from Jacobsen’s range with a shot of Aquavit (a local delicacy). Ross describes it as “A mix of Paint Stripper and Petrol, of which after a heavy night was not quite what was needed with our starter.” In the evening they were all taken to Nimb Bar 'n' Grill. The place was amazing, with open kitchen and an ultra modern feel. They feasted on Lobster and oysters to start and a range of meats for main courses from Venison, Fillet Steak and Lamb Rumps. A must see restaurant if you ever happen to find yourself in Copenhagen. The staff really enjoyed the chance to see not only Carlsberg as a business but also to be treated to some exceptional meals and service. As all of us are ever learning and picking up ideas it was a great opportunity for them to discover new things and also have some time together outside of the day to day of work.

We would really like to extend our thanks to Carlsberg for such a fantastic and memorable trip! A bit of history and interesting fact for you – Carlsberg in Danish is translated as 'Carls Mountain.' Carl being the son of J.C Jacobson, a play on the Valby Hill where the brewery is based. Dionysus – May-Aug 2014


What’s Happening Across The Pubs

Summer Beer & Cider Festivals at Smith’s 2 Not So Larg e pizzas, 2 top pings and a bottle of white, red or rosé house w ine


Mon-Sat 6pm -7pm

e 1 Not So Larg p p to ings pizza with 2 selected and a pint of e of house win beer, 175ml ft drink or selected so

5 for just £9.9 -7pm Mon-Sat 6pm

As many of you will have noticed Smith’s has recently been undergoing renovation. We have just completed a kitchen overhaul. Michael has invested in a state of the art kitchen complete with state of the art equipment to try and help improve and grow the style and quality of food that we can offer. Customer feedback so far seems to suggest you are loving the new menu – which is bringing it more in line with our other sites The Lord Nelson, The Tobie Norris and The Prince Rupert. If you haven't tried it yet you really must, and don't be afraid to let us know what you think to our new style. Throughout the summer Smith’s has so much in store – our annual beer festival will be back and this year will be its 8th year!! Not to mention the return of the Cider & Sausage Festival. Also we have a fete family day planned for the last May Bank holiday. It really will be a family fun filled day – featuring lots of games to keep the kids entertained, face painting, live music, pulled pork rolls and hot dogs and not to mention the launching of our new outside bar!! Ask staff for more details or see our posters throughout the pub. 12

Dionysus – May-Aug 2014

Smith’s of Bourne, 25 North Street, Bourne PE10 9AE t. 01778 426819

What’s Happening Across The Pubs

Try Our Tasty New Menu

The Jubilee had a new menu launch over the Easter weekend and the feedback has been great.

Tasty new homemade offerings such as homemade pies and fish and chips were greeted with open arms. Also the introduction of the wonderful new wine list gave Jubilee Garage a new exciting feel for the summer. The main focus for 2014 is to bring a new fresher home cooked taste to traditional pub fare. We believe that our regular customers will be very happy with the quality and creativity of what our team is producing. Old classics return at lunch times including jacket potatoes, plus the Match Day Menu for all your snacks and nibbles during live football and rugby. We believe the new menu complements the drinking trade and loyal sports fans that we have in the Jubilee Garage. The Jubilee Kitchen has changed a lot of their menu but have kept the dishes that have rightfully earned “The Jub” approval – like the amazing Jubilee Burger and The Tool Box .The menu will change from time to time to give you seasonal variety through the year.

Also Nick has been working hard with our vegetable supplier to find the perfect potato to make the best homemade chips. We have finally cracked it, maybe creating the best real chips in Bourne. This makes our fish and chips outstanding.

With the World Cup fast approaching the Jubilee Garage is a great venue for you and your family to enjoy a home cooked meal, real ale and a refreshing glass of wine. Sit back, relax and let the action unravel before your eyes!

Jubilee Garage, 30 North Street, Bourne, PE10 9AB t. 01778 392700

Dionysus – May-Aug 2014


Warner Edwards, Harrington Dry Gin – The story so far Feature | Warner Edwards, Harrington Dry Gin – The story so far

In our never ending quest to find and source new and exciting products for you all to try we recently attended the Casual Dining Exhibition. It was here that we just so happened to bump into Tom Warner from Warner Edwards Harrington Dry Gin.

The reason this sparked an initial interest was the locality – it is distilled just down the road in Northamptonshire which is in itself great. However, we have been fooled before by locally sourced products that in honesty aren't very good - Tom offered us a shot of Warner Edwards neat and whilst at first we were really reluctant to down a shot at 11.30am we thought we would bite the bullet in the name of research!! The taste is so smooth and delicate that it actually tastes just as delicious neat as it does with a mixer and it doesn't have that harsh alcohol taste that you associate with most other gins. After this tasting we decided to meet up with Tom and Sion and look at stocking this great, new exciting product on our bars. They told us their intriguing story and we thought we should share it with you so you can make up your own minds too. Warner Edwards Harrington Dry Gin is the brainchild of farmers Tom Warner and Sion Edwards. The two best friends, who met at Harper Adams Agricultural College, decided to swap the big world of food production to make their own farm-distilled Gin. This isn’t just any old Gin. Produced in small batches, this handcrafted elixir is created using the pure, natural spring water from Tom’s family farm in Northamptonshire, in a blend with grain spirit and botanicals. The original blend for the Harrington Gin was blended with the help of friends “United in Spirit”, taste-testing around the kitchen table. A year on from the first batch of Harrington Gin, the custom


Dionysus – May-Aug 2014

of sharing a glass of W.E with friends around the kitchen table remains the ultimate way of enjoying this deliciously smooth and aromatic Gin.

• When it comes to cocktails Sion is partial to a White Lady and Tom an Elderflower Gimlet, but both agree on their love of a good Martini; ‘let the Gin do the talking’.


• Historically Northamptonshire is famous for shoe making, notably Church’s and more recently John Lobb who have provided Martini loving James Bonds with footwear for many a film.

• W.E initially decided to go it alone in 2010. During the planning stages growing flowers and extracting their essential oils was discussed, but it soon become apparent that spirit distillation was what they really wanted to do. • After investigating Vodka production, W.E decided that their future lay in a spirit that the both loved; Gin. • The Harrington Dry Gin is named after the Northamptonshire village where it is distilled and bottled - Falls Farm in Harrington, 13 miles north of Northampton. • W.E’s first batch of Gin was made in a small Arnold Holstein Family still in November 2013. The top-of the-range, bespoke still from Markdorf, Germany, was the first to be used in the UK. The eight copper bubble plated still, with patented catalyser, removes impurities released from the botanicals.

If all that still hasn't persuaded you to step away from your normal tipple then all we can say is "Let the Gin do the Talking" - You can try Warner Edwards Harrington Dry Gin and tonic in both The Lord Nelson and The Tobie Norris from £5.25 or alternatively take a bottle home for just £32.95. We are also stocking the sloe gin and Tom and Sion are working on some exciting new flavours such as Elderflower Gin and a top secret recipe which they will be releasing this summer!!

Also keep a look out for our Gin Tasting Evenings – we will be holding one in The Lord Nelson over the summer and one in The Tobie Norris in the Autumn!!

• 2013 accolades. W.E appeared on BBC 1’s Country file and hosted Julia Bradbury. They won Silver Medals in the International Wine and Spirit Competition (IWSC) and at the San Francisco World Spirits Competition in 2013 and came second in the Off Licence News Hot List: Gin.

Taste: • W.E use 11 botanicals; juniper, coriander, elderflower, angelica root, cinnamon, orange and lemon peel, nutmeg, black pepper, lavender and a secret ingredient to infuse their Harrington Dry Gin. • Tom and Sion describe their Gin as “intense, well rounded and complex, bursting with the flavours of botanicals. Aromatic and spicy, with scents of elderflower and lavender, delicate citrus, ginger and cardamom flavours, and with a sweet, moreish aftertaste.”

Left: Tom Warner & Sion Edwards co-founders of Warner Edwards

• After the seven hour distillation the resulting Gin is wonderfully smooth. The Gin is left to sit for 16 days, to give it time to fully blend.

What makes W.E different? • The water used in the distillation and when cutting back the Gin is sourced from one of the farm’s natural springs situated 300 metres from the distillery. All the springs were sampled and only “the sweetest” was chosen. • For Tom and Sion, Gin is personal and they distil, fill, number, label and wax seal every single bottle by hand on-site. • This is a versatile Gin - smooth and spicy enough to be sipped solo or with a splash of Vermouth, and robust enough to still shine through with tonic water. • W.E produced a sell-out limited edition Elderflower infusion and more recently a Sloe Gin. The Gins are made utilising the best hedgerow crops for flavour. Due to popular demand the Elderflower steeped Gin will return in the summer, along with other new flavours.

Fun facts: • W.E are extremely proud of their heritage. Their weather vane branding subtly demonstrates Tom and Sion’s farming roots. The ‘W’ represents Sion’s family farm in the west of Wales and ‘E’ the east and England which is Tom’s home. The logo is polished off with the Welsh Dragon and the English Lion enjoying a tipple together “united in spirit”. • When setting up the distillery in the 200-year old barn, a neighbour’s cat left paw prints in the wet cement and as ‘curiosity killed the cat’ the still was christened ‘Curiosity’. • Best friends Tom and Sion were best men at each other’s weddings.

Dionysus – May-Aug 2014


Life on The Farm

Life on The Farm This is one of our busiest periods on the farm as it is lambing season - in fact it has been pretty much the only place Michael has been for the last two months. I am sure many of you have seen him coming into the pubs dressed in full farm regalia covered in after birth, mud and powdered milk to quickly enjoy a pint before heading back to the sheep shed. We are glad to report that whilst it has been a hectic and busy period we have had a fantastic season. This has in part been helped by the extremely mild and favourable weather we have had. Last year we had to turn the lambs out into bitter cold and snow whereas this year whilst there has been the odd burst of rain, we have mostly enjoyed mild sunny days. All of the sheep have now lambed and all of the lambs are running and jumping around in the fields. Lambing is big business – it’s worth around £625 million to our economy every year – but for farmers it’s always a risk. Sheep prices go up and down and you can never know if your hard work is going to pay off. It’s a job that doesn’t start in spring – if you’re serious about sheep farming, work begins by early Autumn. You need to pick the best rams at market and this year we even used some of our own which we had chosen and reared from lambs last year. You need to keep both rams and sheep in peek condition trimming thier feet and tails and using the raddle before they are mixed together. The gestation period of a sheep (how long a sheep is pregnant) is about 5 months, with most ewes averaging around 147 days. Sheep are also seasonal short day breeders. This means that most breeds of sheep are only fertile in the Autumn and come into season as the day length is shortening. This is when the tups (another name for a ram) meet the ewes. 16

Dionysus – May-Aug 2014

This year we split the flock so they didn’t lamb all at once. We lambed our older, more experienced sheep from mid February and our new sheep from mid March - by splitting the flock it made it more manageable and meant that we could turn the lambs into the fields in smaller batches so they wouldn’t get muddled or left behind. We had as many triplets as we did singles - which meant we hit 200% and we've managed to keep the majority of the triplet lambs with their mothers. If the ewe has plenty of milk and the lambs are even we send them out as triplets, however if the mother is struggling or if there is a weaker lamb we tend to put it in a cade pen. Cade is the term used for lambs that are orphaned and need to be hand reared. This year Sid and Sophia looked after and hand reared all 16 of our cade lambs - which is no mean feat as they each need bottle feeding up to 4 times a day. As soon as all the sheep have lambed we are straight into asparagus season. Things never seem to slow down on the farm in Tallington – we have been lambing for the past two months and just as all the sheep have finally lambed and all the cute lambs are bounding around in the fields, Michael's brother Andy is gearing up for our asparagus season.

Andy has been growing asparagus on our farm for just over 15 years. He has 4 acres laid down to this delicious, delicate vegetable and each year the quality just seems to get better and better. We are lucky in Tallington to have the perfect growing conditions the soil needs to be well-drained, light and gravelly. However it really is a labour of love, it is a difficult crop to grow and very time intensive. Asparagus has to be planted for three years before it yields any spears and it all has to be cut by hand - this is because no machine is precise enough to only cut the spears that are ready. The English asparagus season is always short but sweet and due to the Great British Weather it is very hard to predict when the season will begin and end year on year - officially the season begins on St George's Day (23rd April) but this is ever changing - For example last year we didn't have any until May but this year with the incredibly mild winter we began seeing the first shoots as early as the second week in April. Over the years Andy has built up a superb reputation for producing the freshest and tastiest asparagus around and the preparation is second to none - all graded and cut to the same length and gathered into pretty bundles. If you want to try some of our amazing crop you can either visit Andy on his stall at the farm in Tallington, or alternatively we will also be selling it on all our bars.


dy’s A bunch of An gus ra pa As sh iti Br om fr se purcha the bar!

Why not follow in Andy’s footsteps and grow your own crop of asparagus in your back garden. Andy has put together a fool proof guide for you but just remember to be patient as you have to wait three years until you can harvest the first crop!!! Asparagus has long been considered the ultimate gourmet vegetable, thanks to its delicious taste and delicate texture. Follow Andy’s guide to growing your own supply of fresh seasonal spears but just remember you need a lot of patience as you won’t see the first crop for three years!! For a decent crop, asparagus needs to be given lots of space and is ideal for a large garden or allotment. It thrives in sun and welldrained soil, but needs some protection from the wind. Alternatively, grow in a raised bed. Asparagus is not suitable for containers, and will sulk if planted in heavy clay soils or in a shady spot.

What to do: Soil preparation • Asparagus plants can remain productive for up to 20 years, so it's worthwhile spending time on preparing the bed to give them a flying start in life. • If you can, start in autumn by digging over thoroughly, mixing in plenty of well-rotted farmyard manure, and removing all perennial weeds. • A week or so before planting, scatter some general fertiliser granules over the area (about 90g/sq m is ideal) and fork in, before raking the ground level. How to plant • You will need about an hour to plant 10 crowns. Make a straight trench, 30cm wide by 20cm deep, and then pour soil down the length of the trench to make a 10cm high mound. • Next, carefully take your asparagus crowns and sit them on top of the mound, spreading the roots out either sides - plant crowns 30cm apart and then cover with about 5cm of soil, which has been sifted through a riddle or sieve. • Cover the plants with more sifted soil as the stems grow,

aiming to completely fill the trench by autumn. Subsequent rows should be spaced 30cm apart. Aftercare • Water newly planted crowns thoroughly and keep damp during dry weather. Succulent spears may appear soon after planting, but avoid the temptation to harvest them or you'll weaken the crowns. • During their first two years of growth, plants should be left to form lots of ferny foliage - cut down the stems in autumn, leaving 5cm stumps above the ground. • To prevent competition, keep beds free of weeds. Harvesting • Most plants are ready to be picked two years after planting, although several modern varieties have been bred for earlier cropping. • To harvest spears, wait until they're about 12cm long and remove them with a serrated knife, cutting them off 7cm beneath the soil. • Stop harvesting in mid-June to allow the plant to build up its energy for next year, and give plants an extra boost by feeding with a general fertiliser.

Andy’s top Five to try 1. Gijnlim - heavy crops one year after planting (the variety we use). 2. Jersey Giant - dark green spears with a purple head 3. Jersey Knight Improved - thick, but tender spears 4. Purple asparagus of Alberga – Italian heritage variety with purple spears 5. Backlim - thick, green spears

Good Luck!! Dionysus – May-Aug 2014



from our


Drink of the issue This summer it's all about English wine! Wine:

2010 Cavendish Cuvée Merret Country: England Producer: Ridgeview, Sussex 35% Chardonnay 39% Pinot Noir 26% Pinot Meurnier Pappardelle with Tallington Asparagus and Spring Lamb Ragu Ingredients • 3 Tablespoons Cretan Gold olive oil (Or similar) • 1 Medium onion, finely diced • 250g Minced English Lamb • 200g Tallington Asparagus chopped in to 1cm bits • 2 Teaspoons ground coriander • 1 Teaspoon ground fennel seeds • 2 Cloves garlic chopped • ½ Teaspoon ground cumin • 1 Teaspoon chopped thyme

• Salt and freshly ground pepper (Season to your own taste) • 125ml of good red wine • 2 Carrots, finely diced • 2 Celery, finely diced • 1 Tablespoon of sugar (white granulated) • 400g Tinned chopped tomatoes • 500g Pappardelle • Handful of grated parmesan • Handful of Chopped Mint

Cooking method 1. Heat the olive oil in a large sauce pan on a medium heat - Sauté the carrots, onion, celery and Asparagus for 5 minutes or until softened. Add the garlic and sauté for another 1 – 2 minutes. 2. Add the lamb, coriander, fennel, cumin, thyme and season with salt and pepper. Cook for around 6 minutes until the lamb browns and then add one table spoon of sugar mixing well. 3. Skim the fat off as much fat as possible. Add the red wine and continue to cook until the alcohol has evaporated. Add the tomatoes and the stock and bring to a boil. 4. Reduce heat and cook for 35 minutes until the dish has married together. Remove the pan from the heat and allow to infuse as you cook the pasta.

For The Pasta: 1. Nick always recommends fresh Pappardelle pasta as it tends to be a lot lighter in both taste and texture. You can buy it from any supermarket – Follow the instructions on the back of the packet. 2. When the pasta is cooked and drained add it to the ragu and combine.

This amazing English Sparkling is produced using the same grapes as Champagne but produced in Sussex by per bottle Ridgeview. This wine was used by the Queen at her l glass per 125m Jubilee and also used at Will and Kates wedding in 2011 therefore is good enough for royalty!! This wine works excellently with fish dishes or buttery/oily dishes. The Pinot grape brings depth to the palate and long lasting finish whilst the Chardonnay adds freshness.



Wine: 2011 Bacchus Country: England Producer: Shawsgate, Suffolk 100% Bacchus Bacchus is being classed by the professionals as the English Sauvignon Blanc as up until now we don't produce it. Denbies wines have just planted Sauvignon Blanc but won't be available just yet. This wine is great with seafood and ideal for Nicks asparagus menu this per bottle spring. The flavours coming through from this wine are l glass per 175m elderflowers and tropical fruits, especially grapefruit. A fantastic wine for the summer!



3. Place into serving bowls and add a good handful of Parmesan and a handful of freshly chopped mint to finish.

Download this menu from Recipe created by Nick Buttress


Dionysus – May-Aug 2014

Both wines are currently on sale at The Lord Nelson, The Tobie Norris, The Prince Rupert and Smith’s Wines reviewed by Ross Dykes

The Jugged Hare Feature | Have you tried…

49 Chiswell St, London EC1Y 4SA

This month we would like to recommend the Jugged Hare in Moorgate, London – it is part of The ETM group of pubs and really is a bit of a fun treat if you are ever in the area and looking for a relaxed dining experience. It is situated on the corner of Chiswell Street and Silk Street in the city of London and the pub forms part of the grade II listed Whitbred brewery (now the Montcalm 5 star London City Hotel). Which is in itself an extraordinarily beautiful, historical building.

There are very seldom places that Michael and I agree on for a drink or spot of lunch, I am not that interested in the Real Ale line up on the bar nor the breweriana adourning the walls. I much prefer a decent wine list, a contemporary menu offering lots of tantalising treats and a fun atmosphere. However The Jugged Hare has all of the above and still manages to come out looking fresh, new and classical – something for each of us. It has of course a great selection of Real Ale, with four British Cask Ales available on draught, including their very own Jugged Hare Pale Ale, brewed in conjunction with Sambrooke’s brewery in Battersea. However there is also a full wine list – with a selection of over a 100 wines by the bottle and carafe as well as a “Wine by the Glass” dispenser and preservation system. The Jugged hare is a great example of how a busy pub and restaurant can co exist without impeding on each other - the bar is full of impact upon entry – a central bar that dominates the room finished in black lacquer with shiny red stalls alongside. The walls and back bar are adorned with various stuffed animals (which in most instances is a bit of a turn off but somehow in context with the restaurant seems to work). It feels quite relaxed and calm and almost a world away from the busy, bustling restaurant just beyond. The restaurant features a “Theatre” kitchen with a state of the art eight spit rotisserie and charcoal grill. Offering spit roast meats, seasonal British game, wild fish and shellfish on a daily basis. They also have daily specials for you to choose from. We have eaten here on two occasions now and both have been on a Sunday Lunch which means I have struggled to get past the roast beef part of the menu but one of our good friends did try the fish special and said it was full of flavour and delicious whilst keeping a delicate lightness that left room for an artisan cheese board and fruit chutney!! All of the fish is handpicked daily from Billingsgate Market and where ever possible they source British ingredients from rare breed farmers, artisan producers and regional cheese makers. There are some really unique points to The Jugged Hare that have caught our eye and would make a fantastic gift, present or fun

treat. They run game master classes from October through to February. Where you can learn to pluck, truss, butcher and dress different game birds. Classes are for 8-16 people and cost £150 for three hours – afterwards you get to indulge in a 3 course game feast, matching wines and a sloe gin cocktail. We also particularly like the seats that are lined up along the chef’s pass – which enables you to see right into the heart and action of the kitchen and really get a feel of the atmosphere and buzz whilst you sit back and relax on the other side enjoying the food and drink.

We have found the Jugged Hare to be a fun, lively alternative for a meal when you are in London – It isn’t Michelin star and nor does it profess to be but it is true hearty British fare and in a modern contemporary environment that doesn’t break the bank but does leave you with a thirst to return.

If you would like further information about The Jugged Hare or to book a table: Call reservations: 020 7614 0134 Email: Visit: Dionysus – May-Aug 2014


Meet the neighbour | Strawberry Fields Fabrics

Strawberry Fields Fabrics Hi I am Lyn Venables of Strawberry Fields Fabrics. I trade from Stamford market on a Friday and Newark market on a Saturday. For those of you that haven’t visited the stall yet, I sell high quality furnishing fabrics at reasonable prices. Whatever your taste, I can source something to suit you, from very traditional florals right through to more contemporary graphic prints and naturals. Since learning to sew with my Mum and Grandma at a very young age, I have been passionate about fabric. Every Saturday, my sister and I went to Grandma’s house and she would always have a little creative project on the go, we learnt to make everything from pin cushions to hand-sewn quilts. My Mum used to make all of our clothes, which, at the time, I didn’t appreciate, because all I really wanted for the school disco was a skirt from the market like my friend’s! During my teenage years, my interest in interiors began to develop further. My Dad was a serial house renovator and I loved getting a new bedroom with the chance to choose my paint colours and curtains. In fact I would often spend a weekend re painting and changing the furniture around, depending whether I was in my black and red phase (thank goodness I grew out of that), or terracotta or natural and so it goes on… …in fact my husband now groans when he hears “I want to just try that piece of furniture over there, or actually I think it did look better where it was in the first place, so let’s pop it back shall we?” For twenty years all my passion and enthusiasm for fabric and interiors took a back seat whilst I enjoyed my career as a secondary school PE teacher and more recently as Head of Physical Education at Copthill School in Uffington. I also had my three wonderful children. As the children grew and I began to think I was getting a bit too old to run around for a living, I started to think how nice it would be to make a career from my love of all things woven. With encouragement from friends and family, I started to think perhaps this was a real possibility. These thoughts coincided with my predecessor on Stamford market having a baby. I used to chat with her most weeks when buying yet more fabric and said, as a throw away comment, “I would love this stall.” The next day my phone rang and she said “I have had a word with the market inspector and he said you can take the stall, but you have to be there in two weeks!” Yikes. 20

Dionysus – May-Aug 2014

After the initial panic had subsided it felt like one of those moments in life where you’ve just got to give it a go, trying and failing was infinitely more preferable to always wondering what if… Those next two weeks where a whirlwind of finding stockists, learning how to set up a market stall, trying to glean any information I could about running a business and wondering just how much fabric my Renault estate car could handle… but here I am ten years on, established now in two vibrant market towns. It still doesn’t feel like I go to work on a Friday or a Saturday. I love the buzz of the market; both the other stall holders and the customers, it is a really sociable job where you meet lots of interesting people. I love being outside and even though the weather conditions can be a bit challenging at times, it is far preferable to being stuck inside. The business has developed steadily and I now have a full making up service for curtains, blinds, cushions and more. I am also available for interior design advice, which includes practical tips on how to make the best of what you already have in your home( although if you need help with the latter, be prepared to start lugging furniture around with me!) There’s no better way of knowing if a piece of furniture is in the right spot unless you try it – just ask my husband.

For any more information please contact: Lyn Venables – Strawberry Fields Fabrics Stamford market – Friday Newark market – Saturday Email: Tel: 07961154948 Find me on facebook Strawberry Fields Fabrics

Work With Us – Current Vacancies

Be social. Stay in touch! The fastest, simplest way to stay close to everything we are doing!! Find out what’s happening, right now, within our organizations. Our Twitter and Facebook accounts connect you to the latest stories, ideas, opinions and news within our pubs. You can see photos, videos and conversations directly and all in one place. Social networks are listed below for each pub: Follow @TobieNorris on twitter Follow @The_Lord_Nelson on twitter Follow @SmithsOfBourne_ on twitter Like Smiths-Of-Bourne on facebook Follow @JubileeBourne on twitter Like thejubilee on facebook

Throughout The Group: Part-time & Full-time chefs. Please email your CV and covering letter to

Follow @The_Periwig on twitter Like The-Periwig on facebook

Contact Us The Tobie Norris Manager: Will Fry 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800

The Periwig Manager: Jimmy Pease & Naomi Schein 7 All Saints' Place,Stamford, PE9 2AG t. 01780 762 169

Smith’s of Bourne Manager: Pat & Jane Taylor 25 North Street, Bourne PE10 9AE t. 01778 426819

Jubilee Garage Manager: Samantha Waddingham 30 North Street, Bourne, PE10 9AB t. 01778 392700

The Lord Nelson Manager: Adam Dale 11 Market place, Oakham, LE15 6DT t. 01572 868340

The Prince Rupert Manager: Carl Wright 46, Stodman Street, Newark, NG24 1AW t. 01636 918121


Dionysus – May-Aug 2014

Dionysus – May-Aug 2014


Purchase From Our Pantry

Cretan Gold Olive Oil


per bottle

Perfect for drizzling on salads & bread dipping.

Warner Edwards Harrington Dry Gin


The Tobie Norris & The Lord Nelson Jute Shopping Bags


per bag


per bottle

per bottle

Great for carrying all your shopping or as a memorable present from your favourite pub.

Modena Red Balsamic Vinegar Perfect for drizzling on salads & bread dipping.

Ken Forrester Petit Range Presentation Box


per box

Includes; bottle of Petit Chenin, bottle Petit Pinotage & bottle Petit Cabernet/Merlot.

We are trying to get a different and exciting range of products together that you can purchase as gifts or simply use in your very own home. We have spent time carefully selecting each product to make sure it is that little bit different but also delicious in every sense. We hope you enjoy and look forward to introducing more products to you in the future.

On sale

Throughout The Thurlby G roup. Buy some toda y!

Dionysus November-December-Issue 7  

Seventh edition of The Thurlby Group magazine

Dionysus November-December-Issue 7  

Seventh edition of The Thurlby Group magazine