Gastro Magazine Autumn/Winter 2013

GASTRO 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

WHITING & HAMMOND’S

RECIPE FOR SUCCESS

IS FOR YOU - OUR CUSTOMERS

The chance to have your homemade dish on our menu

TIME HONOURED CENTENARY

PICK OF THE CROP

FREE MAGAZINE

This family’s been delivering fruit and veg for six decades

Celebrating 100 years of Elizabeth David

BIG SMOKE BREWERS

We raise a glass to Fuller’s - the Pride of London

Our man mixes rugby and wine down under

CLASSY COCKTAILS

LOYALTY CARD

Unwrap our gift to you this Christmas

Gadgets that are causing a real stir

ISSUE 3 AUTUMN/WINTER 2013-2014

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WINING AUSSIES

THE BOY WONDER

Britain’s youngest Head Chef, Luke Thomas, spills the beans

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PHOTOGRAPH: SAM YARDLEY

WELCOME

What’ll it be, then?

W

elcome to your third issue of Gastro magazine, where we’ll be rounding off 2O13 in winter

Catch up with some of our team, who treat you to an inside look at W&H life. In this issue we speak

made on our culinary scene and why she is still one of the most respected chefs of all time.

Finally, readers with cooking flair and an eye

warming style. The days might have grown shorter and

to not one, but two of our staff members about how

the weather colder, but that doesn’t mean you can’t

they fill their time both in and out of work, while

for photography won’t want to miss this issue’s

enjoy a top assortment of foodie goodies to see you

Stanmer House Manager, Simon McLoughlin, selects

competitions, where you’ll be in with a chance of having

through until spring.

his favourite dish from our menu.

your own original dish featured on our menus for a

To kick things off, we take you on a guided tour of

For our suppliers’ features, we head to London

whole month! You’ll also be given a shot at securing a

the areas surrounding each of our pubs, including local

to discover the stories of Fuller’s Brewery and fruit

three-course meal for four at your choice of W&H venue

attractions and landmarks that are definitely worth a

and veg purveyors, I.A. Harris & Son, while our wine

on New Year’s Eve, absolutely free!

visit. For our cover story, we speak to Luke Thomas, the

journeys follow my unforgettable trip through the

2O-year-old culinary prodigy who has been wowing

wine regions of Australia – rugby fans will be in for a

the red wine mulling as we serve up an extra special

patrons and critics alike as Britain’s youngest Head Chef.

treat, too...

dollop of Gastro.

As this issue will be covering December, we’ll

If you’re planning a New Year’s Eve party, our

be getting in the Christmas spirit with a number of

selection of the best cocktail gadgets can be found

festive features. Join our Executive Head Chef, James

on p. 8O, which are sure to cause a real stir on

Moyle-Rosser, for a crash course on how to make your

the big night. Our more tech savvy readers will be

Yuletide celebrations go off without a hitch.

interested in our latest rundown of the best food

If you’ve had your fill of turkey and fancy something a bit different, head to p. 38 for a more alternative selection of festive food – here you’ll find

So, get the chestnuts roasting, the turkey basting and

Cheers,

and drink based smartphone apps, which will help you get the most out of your meals.

Brian Keeley Whiting MD

With renowned food writer Elizabeth David’s

our complete Christmas menus (barring the bird) to

centenary in December, we commemorate her leafy

P.S. Head to p. 97 for my usual

peruse and indulge in.

legacy with a retrospective look at the impact she

signoff and final thoughts

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Contents

24 32

19

70 06

- FRONT OF HOUSE The latest news from our part of the world

09

- THE SEVEN WONDERS OF W&H Take the tour of our venues’ surrounding areas

16

- EVENTS AT W&H Big days to look forward to over the coming months

28

- SUGAR AND SPICE AND ALL THINGS NICE Your guide to what’s in season from November to January

32 - THERE’S NO PLACE LIKE OZ Brian Whiting enjoys wine and rugby down under

38

Britain’s youngest Head Chef, Luke Thomas, on living the foodie dream

- AND NOW FOR SOMETHING A LITTLE DIFFERENT...

Feast your eyes on our alternative Christmas menu options

24 - MY FAVOURITE DISH

41 - GOLF AT HEVER CASTLE

Stanmer House Manager takes his pick from our menu

Your chance to win a £4OO membership

19 - ABOUT A BOY

42

- ELIZABETH’S LEAFY LEGACY Celebrating the life of renowned food writer, Elizabeth David

46

- THE BREWERY FROM THE BIG SMOKE Find out why Fuller’s Brewery is the pride of London

51

- LOYALTY REWARDS We wish you a merry Christmas with our brand new points card

53

- MEET THE TEAM Two staff members from The Farm @ Friday Street and The Mark Cross Inn share their W&H stories

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63

- TO MARKET, TO MARKET Where to go for the best fairs and stalls in your area

64 - WELCOME TO THE WINE CLUB Our vintage expert uncorks some top bottles

69 - RARING TO GO River Meese Rare Breeds in Shropshire provide the prime cuts for our pubs

70

- SOCIAL PICTURES Snapshots from our latest festivals and celebrations

79 - BON APPÉTIT Embrace the food and drink you love on your smartphone

80 - SHAKEN AND STIRRED You’ll be the life of the party with these cool cocktail gadgets

42

82

- HAPPY NEW YEAR FROM W&H Eight pages of mouth watering menus to see in 2O14

90

- YOUR FEEDBACK What you’ve been saying about our pubs and restaurants

93

GASTRO Editor – Richard Moore rmoore@onemediauk.co.uk Deputy Editor – Frederick Latty flatty onemediauk co uk Publishing Director – Nick Moore nmoore@onemediauk.co.uk Designer – Tim Feeley tfeeley@onemediauk.co.uk Designer – Xela Ruy xruy@onemediauk.co.uk Production Coordinator – Phil Glover pglover@onemediauk.co.uk Commercial & Digital Marketing Manager Laura Plane lplane@onemediauk.co.uk Commercial Manager – Clara Higgs-Prosser chprosser@onemediauk.co.uk

- YOUR CHANCE TO WIN Have your original recipe featured on our menu

69

95 - YOUR LOCAL NEEDS YOU Find out what it takes to work with us

97 - A WORD FROM THE TOP Brian Whiting talks Christmas, New Year and Tax Parity Day

98

- MAKING THAT BOOKING All the names and numbers you’ll need for securing your table

46 Cover Photograph: Rick Barrett

54

- EASY LIKE A CHRISTMAS MORNING Our Executive Head Chef shows you how to manage the perfect festive meal with plenty of time to spare

58

- SEEING THE YEAR OUT AT STANMER Rounding off 2O13 with weddings, conferences and festive events at our grandest venue

60

- LIKE FATHER, LIKE SON Fruit and veg suppliers, I.A. Harris & Son, keep it in the family

ONE MEDIA AND CREATIVE UK 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 ROUNDUP OF THE LATEST HAPPENINGS FROM THE WORLD OF W&H

BRINGING HOME THE HARVEST

At the time of going to print, we were in full swing for Love British Food Fortnight, which ran from September 21 to October 6. As you may have seen in our previous issue, we were collecting for local food bank charities to support communities less fortunate than ourselves. Thanks to everyone who participated and made a real difference to this great cause.

THRILL OF THE CHASER

www.lovebritishfood.co.uk

www.thechaser.co.uk

Throughout August we celebrated the company’s 1O-year anniversary and a decade of The Chaser Inn. Led by the fantastic Chaser Garden Party, it was a great way to celebrate, despite the poor weather, which did nothing to dampen our spirits. Old and new customers alike were treated to a fantastic range of live music, real ales, a hog roast and a barbecue – alongside a fantastic afternoon tea tent for that added garden party vibe. Thanks to all those who have supported us over the past 1O years and here’s to another 1O to come!

MATCH OF THE DAY On September 1O, staff from across W&H pulled together to take on the mighty Shipbourne Cricket Club in a good old fashioned game. his was not the first time the two groups had got together for a friendly (but still very competitive) match the first was held over four years ago. Despite the less than fantastic weather we were dealt, a good game and afternoon was had by all, with a fantastic barbecue to round off the event. www.shipbourne.play-cricket.com

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NEWS

FAMILY FRIENDLY

AULD LANG SYNE With the festive season coming up, don’t forget to book your New Year’s Eve celebrations early! Why not let us do all the hard work, leaving you free to enjoy a fantastic evening of food, drink and dancing at any of our venues? Further information and menus can be found on p. 82 or online at www.whitingandhammond.co.uk

ROUXING THE DAY

We are pleased to announce that The Little Brown Jug in Chiddingstone Causeway has been named the ‘Best Family Pub’ in the south east at this year’s Publican Awards. Tyson Marshall (General Manager) and Alex Whelpton (Assistant Manager) were invited to The Hilton in London for the national finals. Although beaten to the national title, their achievement and hard work marks another restigious accolade for yson arshall said e’re incredibly pleased to have come away with the regional award for Best Family Pub. We’ve had an incredible summer and exceeded our own expectations of what was possible!” The venue has also made the final of the prestigious BT Sport Great British Pub Awards, again for Best Family Pub.

As proud supporters of local organisations, we are hosting a very special event at The Chaser in Shipbourne on October 17. To celebrate the 1Oth anniversary of Shipbourne Farmers’ Market, as well as to raise funds for a campaign to repair the church fabric and agricultural charities that it supports, acclaimed chefs Albert Roux and Michel Roux Jr. will be creating a memorable dinner for 15O people, using seasonal produce from the market. MD Brian Whiting was more than happy to donate The Chaser for the event, which will be run using a combination of Roux and Chaser staff, with the assistance of students from the local K College.

www.publicanawards.co.uk

www.thechaser.co.uk

AND THE WINNER IS...

In our last issue, we offered readers the chance to win a meal for two at one of our venues by letting us know their thoughts on our pubs, food, wines and beers. The winner was a lady named Karen Nice from Brighton, who had lived up to her name with this rather flattering email

Dear Whiting & Hammond, I am compelled to write to you to say what a fantastic experience my family and friends had with my father’s surprise 80th birthday celebrations at Stanmer House. The whole team couldn’t have been more helpful and accommodating throughout, making his special day go so smoothly. The table was laid out in a long oval shape with beautiful white linen tablecloths and chairs. The food, which was mouth watering, was displayed daintily; there was plenty of it and it was just delightful. The staff pampered to all our needs with great speed and the whole afternoon and evening will be remembered for a very long time to come. Thank you to everyone involved for making everything run so smoothly. Kind regards, Karen Nice

CONGRATULATIONS KAREN, WE’RE GLAD THE DAY WAS A SUCCESS AND HOPE YOU ENJOY YOUR COMPLIMENTARY MEAL

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SevenWonders THE

OF WHITING & HAMMOND

From captivating Sussex landscapes to beautiful Kentish towns and villages, we have been blessed with the backdrops against which we have set up our pubs and restaurants. We take you on a grand tour of the seven locations we have come to call home over the past decade 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

The village of Shipbourne can be found among the undulating pastoral landscapes of West Kent. Small streams from the River Bourne flow through this picturesque area, which is steeped in history and tradition.

Shipbourne is surrounded by thick woodland, along with the equally charming fields that are bordered by traditional hedges and chestnut fencing.

Perhaps Shipbourne’s most distinctive feature is The Common (often referred to as The Green by locals), which

is a large area of sprawling grassland in the centre of the community.

Set in a predominantly agricultural landscape, the village is a perfect example of a delightful Kentish village; the church, school and our own pub make up an idyllic image that is immediately inviting for visitors.

Shipbourne is conveniently located between the popular towns of Sevenoaks and Tonbridge, so there are plenty of local attractions to explore.

To get you started, why

not soak up some National Trust heritage at Knole in Sevenoaks, or lose yourself in the historic Tonbridge Castle?

Formerly a 19th century working farm oast house, the Tonbridge Oast Theatre puts on a variety of shows throughout the year, while Poult Wood Golf Centre is one of the finest in the south of England. Finally, the Stag Theatre in Sevenoaks showcases the very best theatre, film and live music all year round.

Fun fact: The only pub in Kent to have its own currency in the form of ‘Shipbourne Pounds’

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THE OLD DUNNINGS MILL

Surrounded by an Area of Outstanding Natural Beauty, East Grinstead is set amid scenic Sussex countryside that is just waiting to be explored. Situated on the doorstep of Ashdown Forest, the area offers plenty of winter walks and trails over 6,500 acres of heath land, as well as some fantastic views of the North and South Downs.

The River Medway flows through the Weirwood Reservoir, which lies on the outskirts of the town. Here you can enjoy a variety of water

based activities in the summer, or simply take in the crisp, enthralling scenery in the winter.

Throughout the year you can also hitch a ride on the Bluebell Railway. Sporting restored steam locomotives, the tracks stretch from Sheffield Park to East Grinstead, making for a memorable day out for the whole family.

Further afield, Lingfield Park Racecourse is a must visit attraction for both horseracing enthusiasts and anyone looking to try something a bit different.

Visitors with green fingers won’t want to miss Wakehurst Place, which is home to an impressive botanic garden and the Millennium Seed Bank, while Borde Hill Gardens, High Beeches and the National Trust’s Nymans are ideal for any budding horticulturalist.

Just over 11 miles away, meanwhile, is Hever Castle.

This 13th century monument is surrounded by gardens, autumnal parkland walks and mazes, with special events taking place throughout the year.

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 appear in the town’s version of the Monopoly board game

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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 Tucked away in the sleepy Kentish countryside, Chiddingstone Causeway lies on the outskirts of Tonbridge and offers all the character you would expect from this charming setting.

The village is just 2.5 miles away from its neighbour, Chiddingstone, where the notable Chiddingstone Castle can be found. An impressive historic house with a rich

and fascinating heritage, this monument houses a great deal of ancient artefacts, including Egyptian and Buddhist relics, Japanese armour and Jacobean paintings. The 35 acres of grounds also feature beautiful woodland and a stunning lake.

Penshurst Place and Gardens is just as striking. A truly romantic setting for a wedding, the extensive house and 11 acres of walled gardens that

date back to the Elizabethan era are often open for exploration.

For one of the most celebrated bonfire nights in the country, look no further than Edenbridge, another attractive Kentish town, while over in Westerham, the National Trust house of Chartwell (formerly the home of Sir Winston Churchill), tells the story of the late Prime Minister’s legacy.

Additional features: Unique ‘hut’ facilities for outside dining and a play area for children 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 In addition to the magnificent Sussex vistas that can be enjoyed from this pub’s outdoor area, Mark Cross is a beautiful part of the world that benefits from a mixture of sprawling countryside and interesting nearby attractions.

The village of Lamberhurst is home to Scotney Castle, where you can tie the knot, indulge in a little afternoon tea or simply enjoy a breezy walk through the expansive grounds. Ticehurst’s Pashley Manor Gardens showcase some of the most beautiful plants and

flowers in the region and 14th century Bodiam Castle near Robertsbridge offers visitors a glimpse of medieval history.

Similarly appealing is Tunbridge Wells, which lays claim to many attractions.

Undoubtedly its most famous is The Pantiles, a charming promenade at the bottom of the town where independent shops, pubs, cafés, restaurants and traders create a vibrant and bustling atmosphere. The famous Chalybeate Spring has also been a major tourist

attraction for centuries and is well worth a visit.

Groombridge Place features enchanting forests and award winning gardens to get lost in (be sure to take warm clothing!), plus Sissinghurst Castle and Gardens exudes the spirit of former resident, the poet, Vita Sackville-West.

Over in Burwash, Bateman’s is the Jacobean home of late author, Rudyard Kipling, while Sheffield Park and Garden in Uckfield boasts dramatic lakes to gaze upon.

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

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THE FARM @ FRIDAY STREET

As one of the UK’s most popular seaside resorts, Eastbourne is a beautiful place to enjoy a seafront walk at any time of year. From stunning scenery to exhilarating events, there’s loads to keep you occupied. The renowned Eastbourne Air Show is among the town’s top attractions, where the world-famous Red Arrows wow spectators with their aerobatic displays every year.

For a great family day out, Pevensey Castle is an ideal

setting for a long walk through ancient ruins that date back over 16 centuries (for lovers of the paranormal, there are annual ghost walks to be enjoyed as well).

Captivating ocean views from Beachy Head are not to be missed and the Eastbourne Miniature Steam Railway is the town’s longest running family attraction. The Observatory Science Centre at Herstmonceux Castle in Hailsham, meanwhile, will make for a grand day out.

There’s no better way for avid ramblers to spend an afternoon than at The South Downs National Park.

Beginning at the foot of Beachy Head, the South Downs Way allows you to traverse stunning coast and countryside, whatever the weather, along a 90-mile ancient trail, either on foot or by bike.

The Seven Sisters Country Park, meanwhile, features forest walks, family attractions and the impressive Cuckmere Haven Valley.

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 Fun fact: Previously a fully functioning farm until the early 1980s

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THE CRICKETERS INN Location: Meopham, Kent Opened: Summer 2010 Indoor covers: 110 Outdoor covers: 125 Ales: 5 Staff: 46 Widely considered as the birthplace of cricket, Meopham is a large rural parish and the longest village in England.

Our pub is named after the centuries old sporting tradition; cricket here dates back to 1776 when the Meopham Cricket Club was officially founded. The Green, where home matches are played, is now owned by the club, who are charged with keeping it meticulously maintained for the enjoyment

of the whole community.

Wine lovers will be keen to pay a visit to Meopham Valley Vineyards. This two hectare Kentish winery grows a wide variety of grapes, boasting numerous awards in local, national and international competitions. Likewise, Formula 1 enthusiasts will no doubt want to spin their wheels at Brands Hatch in Longfield, the UK’s best loved race circuit, or you can head to the Maidstone area for a tour around Leeds

Castle, which boasts a golf course, falconry and stunning wedding facilities.

For a delightfully old fashioned shopping experience, Gravesend Borough Market is open six days a week. As one of the longest running in England, the indoor trading fair dates back to 1268 and offers a wide range of goods. An adjacent outdoor market is also open on Saturdays, making for an ideal way to spend a leisurely afternoon.

Additional features: Large York stone patio area to the rear and additional patio area overlooking the cricket green at the front 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

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STANMER HOUSE Location: Stanmer Park, Brighton, East Sussex Opened: November 2011 Indoor covers: 400 Outdoor covers: 500 Ales: 3 Staff: 35

Our grandest venue to date is set among the breathtaking scenery of Stanmer Park in Brighton. A Grade I listed mansion on the northeast outskirts of the town, its idyllic nature reserve setting is perfect for ramblers and dog walkers, the stunning Sussex views and countryside adding a sense of serene majesty to the place.

Brighton itself is a hub of cultural delights. From the sprawling lanes and eclectic shops to the iconic pier that stretches out to sea, you’ll never be short of something to see or do. Preston Manor is decorated and furnished in Edwardian style, with elegant bedrooms and reception rooms to take in, plus history buffs won’t want to miss a visit to

the Royal Pavilion.

Theatre Royal is the place to go if you’re a lover of the stage and there is also a lively nightlife, with plenty of pubs, clubs and restaurants to choose from. And of course, foodies will love the Brighton and Hove Food Festival, an annual celebration of all things culinary, complete with cooking demonstrations and food tents.

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 Fun fact: 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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EVENTS

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

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PHOTOGRAPHS: RICK BARRETT

ABOUT A BOY

Still fresh out of his teens, Luke Thomas has been wowing the foodie world in recent years.

He has laid claim to two restaurants and a popup restaurant and been named Britain’s youngest Head Chef – all before turning 2O. We talk to the culinary wonder to hear about working with Heston, why he loves Jamie and how he feels about that most coveted of foodie accolades, the Michelin star

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LUKE THOMAS

“I THINK THAT THIS IS ONE GREAT INDUSTRY AND I’M CONSTANTLY GETTING GREAT ADVICE FROM PEOPLE”

F

or most people, the transition from teenage adolescence to early adulthood is a time of UCAS applications, job interviews or finding oneself on an extended gap year. Then again, Luke Thomas isn’t most people. As the youngest Head Chef in Britain, he acquired his first restaurant at the age of 18 and has since gone on to oversee two more;

not bad for someone who just celebrated his 2Oth birthday.

Born on October 2 1993 in Connah’s Quay, North Wales, Luke grew up among

the appetising smells of his mother’s and grandmother’s cooking, helping out in the kitchen and growing his own fruit and vegetables from a young age.

“It all started when I was three years old and I began cooking at home with my grandmother,” he explains. “In those days, she used to go to the butchers and the fishmongers when there were many more of those things around. She would go and buy her own vegetables and cook a different meal every day.”

An unquenchable appetite for good food quickly developed as Luke landed his first job at a local butchers at the age of 12. Balancing his school life with weekend, evening and holiday work at a number of prestigious venues, he spent his teenage years gaining invaluable experience at the likes of the Chester Grosvenor Hotel & Spa and Soughton Hall Hotel in Flintshire, North Wales, while watching a

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those people and understanding their ethos about food, their food philosophy and seeing their passion and drive for food.”

Indeed, Luke’s own passion was fuelled in no small part by Jamie Oliver, who remains a strong in uence on his vision and aspirations.

“When you look at Jamie Oliver as a brand and a product, I think it’s so inspirational and very clever what he’s done,” says Luke of his culinary idol. “I love his books, I love his passion, I love the way he approaches everything. I just think a lot of people really look up to Jamie as a massive inspiration and he certainly inspires me in a big way.”

It was this shining example that gave Luke the motivation to open his own

restaurant at the tender age of 1 . Backed by amboyant ondon restaurateur, hotelier and nightclub owner, Mark Fuller, Luke’s Dining Room opened its doors in March 2O12, securing Luke’s title as the youngest Head Chef in the UK. The 45-seat establishment replaced what had been Sanctum on the Green in Cookham Dean, Berkshire; its typical dishes now include whitebait with Marie Rose sauce, crispy duck salad with pink grapefruit and soused red onion and roast scallops, mussel curry and fritters.

Not prepared to stop there, his second venture, Retro Feasts, opened in May 2O13. Located at 29 Old Burlington Street in London, this popup restaurant, which was due to open for si months, occupied the ground oor of uller s mbassy nightclub, inspired by childhood favourites with a contemporary twist.

He secured a hat trick this year with his latest project, Luke’s Broadway, a stylish British bistro in the heart of the Cotswolds, for which Luke teamed up with Puma

food revolution take place around him.

“Food was just such a big part of my life from such an early stage and then the era of TV chefs really kicked off with The Naked Chef and Gordon Ramsay. I just

H A ASS

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grew a real love for cookery,” he says.

This new wave of celebrity chefs didn’t do Luke’s career any harm, either; he has worked alongside Heston Blumenthal at The Fat Duck, Thomas Keller at

Hotels. Seating up to 35 diners, it can be found in the distinguished Lygon Arms Hotel in Broadway, Worcestershire, serving fresh, local produce in a relaxed, traditional

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setting. With such a strong sense of where he’s going, Luke nonetheless acknowledges the help he’s had along the way to realise his dreams.

“I think that this is one great industry and I’m constantly getting great advice from

a French Laundry popup restaurant and Gary Rhodes at W1 in London. Rather

people,” he says. “I don’t necessarily always follow that advice, but I think it’s nice to

than leaving him starstruck, however, he looks back on these experiences with a

listen to it, so that when you do take that big gamble, you’ve got that really solid advice

maturity and insight that makes it easy to see how he has come so far, so young.

in the back of your mind and it’s up to you whether you take the risk or not.”

“I think it was simply a case of getting to see different styles and levels of

One man who certainly knows a thing or two about taking gambles is Mark Fuller.

cookery, especially with different chefs who have a strong media presence,” he

As the financial backbone and driving force behind uke s ining oom and etro

explains. “It’s interesting to see how their brand works. We all associate Heston

Feasts, Mark saw his protégé’s potential early on, taking Luke under his wing and

with science and Gary Rhodes with British food and it’s really nice working with

forming a partnership that is showing no signs of slowing. Sporting leather jackets,

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LUKE THOMAS

riding motorbikes and rubbing shoulders with the likes of the Beckhams, Russell Brand and Prince Harry,

restaurants and business remaining his highest priority.

“If Luke’s Dining Room got a Michelin star, that

Mark is every bit the rock star promoter, although

would be fantastic. I would be so happy for the team

Luke portrays their relationship as being much more

and it would be a great achievement, but if we don’t,

down to Earth.

it’s not the end of the world. We’ve got a restaurant

“Mark is one of my best friends,” he says. “He is such a great person to work with and we constantly say what fun we have doing it. It’s just a lifestyle now;

that does really well, we have great feedback and we’ve got lovely people who come and eat with us.”

Only time will tell if Luke’s journey takes in the food

I do what I do because I love doing it all the time and

industry’s equivalent of an Oscar, but at the moment,

that’s the same as Mark. We very much share that

it would seem that his priorities lie elsewhere. Having

U

S A CH S A , HA U B A AS C, BUT IF WE DON’T, IT’S NOT THE END OF THE WORLD” same enthusiasm and that same drive.”

Having compared Luke to Marco Pierre White and

signed a deal with Penguin to publish his currently untitled debut cookbook next May (“It’ll be called

exchanged contracts without ever having tasted

Luke’s something – I’m not sure what the something

his food, Mark handed Luke the reins, allowing him

part is yet”), he’s looking forward to taking his team

to run Luke’s Dining Room and Retro Feasts as he

forward and doing what he does best.

saw fit. Adopting a managerial role in addition to

“It’s all about getting the team to buy into what

his cooking duties, Luke became Chef Patron for all

you do,” he says. “You surround yourself with good

three establishments. No pressure there, then.

people, you look after them and you get them to buy

“You just deal with it and that is simply it. You get on with it. As it happens, you either ride on the back of the pressure and get as much out of it as you can,

into what you do, what you’re about, where you’re going and where you’re aspiring to be.”

It may still be early days in the grand scheme of

or you don’t rise to it and you just get on with what

things, but there’s no denying that the future looks

you do. It’s about having a balance of both.”

bright for this ourishing young chef.

This pragmatic approach has stood Luke in good

ith his empire

growing and his restaurants thriving, Luke Thomas

stead over the past couple of years, as he becomes

has established himself as a culinary force to be

more and more confident in his vision. ollowing a great

reckoned with and is well on his way to becoming a

degree of speculation from the national press as to

household name. With a maturity and commitment

whether he would acquire a Michelin star by the time

to his craft beyond his years, it would seem that he

hes 21, uke now insists that the food comes first, his

has officially made the transition from boy to man.

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“IT’S JUST A LIFESTYLE NOW; I DO WHAT I DO BECAUSE I LOVE DOING IT ALL THE TIME”

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PHOTOGRAPHY BY SAM YARDLEY

Stanmer House’s

Moroccan Spiced Rump of Lamb

My Favourite

DISH For his top pick from the W&H menu, Stanmer House Manager, Simon McLoughlin, selects a sophisticated meal that is sure to go down a treat at your next dinner party. We hear from the man himself about how you can try your hand at making this fabulous choice at home

T

his dish came about when Bruce [Simmons, Deputy Manager at Stanmer House] and I

were experimenting with cocktails for an up and coming wedding that we had at the House.

We were both haggling (as we always do) over what cocktails would marry well with certain dishes, so I tasked him to come up with one that could be eaten with a lamb dish. Let’s just say I wasn’t prepared for his result – a chilli chocolate Martini jus. I was most disconcerted.

It was a tough call, to be frank, especially with the seasons being in somewhat of a transient mood, but with the rich, full flavour of lamb, it was a no-brainer and tasted absolutely delicious.

Lamb really benefits from a kiss of smoke and fire like no other meat, since its higher fat content keeps it moist and juicy; the meat soaks up flavours like a sponge.

I think the contrasting colours, textures and flavours of this dish marry well; I hope you enjoy them as much as I enjoyed cooking them.

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OUR FOOD INGREDIENTS TO SERVE 4 Marinade for 24 hours Preparation time: 30 mins Cooking time: 15 mins FOR THE MARINADE 4 rumps of lamb 2 cloves of garlic, grated 0.5g fresh coriander seeds 1 tbsp cumin seeds 1 tbsp fennel seeds 3 tbsp mixed spices 1 small dried chilli 0.13g mace, grated 2 tsp turmeric powder 3-4 cracked peppercorns 2 cinnamon sticks

DIRECTIONS

2 cloves

Preheat the oven to 180°C

Vegetable oil Step 1 FOR THE ISRAELI COUSCOUS

For the marinade, heat up a frying pan,

250g couscous

adding the coriander seeds, cumin seeds,

450ml chicken or vegetable stock

cinnamon sticks, cloves and dried chilli. Allow

2 packs of spinach

to toast for a few minutes. Place the toasted

4 tbsp toasted sesame seeds

spices in a pestle and mortar and grind to

1 tbsp ground nutmeg

a powder. Add in all the other ingredients

2 cloves of garlic, grated

except the oil. Combine well. Next, mix half of

100ml sesame oil

the herbs and spices in with the oil and season

3-4 pinches of saffron strand

with salt and pepper. The other half will be used for your dry rub.

FOR THE TZATZIKI 1 cucumber

Step 2

Bunch of mint

Score the fat on the four rumps and work

1 tub of natural yoghurt

your dry rub into the meat, ensuring that

Half a lemon

you get the marinade into all the nooks and crannies. This will break down the fabric of

FOR THE BURNT ONION PURÉE

the meat, allowing all the flavours to seep in.

3 Spanish onions (if you can’t get these, any

For the oil marinade, ensure once again that

onions will do)

the meat is entirely covered. Wrap tightly in

Single cream

cling film and leave in the fridge for 24 hours.

FOR THE CHOCOLATE

Step 3 (cooking)

MARTINI AND CHILLI JUS

Unwrap your rumps, seal on a skillet to

Knorr bouillon

give a smokey char flavour and finish in

Splash of red wine

the preheated oven for six to eight minutes.

2 shots of Absolut pepper vodka (50ml)

Remember, times are dependent on cookers,

2 1/2 shots of crème de cacao (100ml)

but this should come out medium rare. Allow

1 finely chopped bird’s eye chilli

the lamb to rest for at least eight minutes. This ensures that the rumps relax and melt in your

FOR THE CHOCOLATE MARTINI (SERVES 4)

mouth.

4 shots of Absolut pepper vodka (100ml) 6 shots of crème de cacao (150ml)

Step 4

2 bird’s eye chillies, finely chopped

For the couscous, heat the stock and add in

4 chillies for garnish

the saffron. Allow to soak for a few minutes

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OUR FOOD before adding the stock to the couscous.

Cover with cling film and allow to stand for five to six minutes.

Step 5 When soft and fluffy, fold in the grated garlic and sesame oil. Add the sesame seeds

chocolate Martini and chilli jus

and nutmeg.

Step 6 Place your three onions in the oven for approximately 15 minutes, with the skins on. After 10 to 12 minutes, take the onions out of the oven and take the skins off (be careful not to pull the onions apart).

Once done, put back in the oven for the remaining three to five minutes until browned off. This will give your purée a beautiful sweetness and rusty colour.

Step 7 Take a blender and add your three onions.

Purée the onions down and add cream to create a thick consistency. Be careful with the cream, as less is more.

Step 8 Pour the purée into a sieve and pass through.

This will give it a smooth, velvety texture.

Taste and season.

Step 9 You want the Tzatziki as coarse as possible.

Roughly chop the cucumber and mint leaves, bind with the yoghurt and add lemon juice.

Leave in the fridge for at least six hours to fully extract all the flavours.

Step 10 For your jus, Knorr do a great bouillon, which is ready to use in 10 minutes. Simply add hot water and a splash of red wine, then reduce down and simmer. Create your Martini for the jus and add to a hot saucepan (stand back as the Martini will ignite on contact, burning off the alcohol).

Add to your stock and reduce down until the stock becomes more of a liqueur.

Well, you have done all the hard work, so now it’s about putting it together. First of all, pour a little sesame oil to a pan, add your spinach and blanch off until wilted. Add your couscous into the pan, stirring and folding occasionally. As

TO MAKE YOUR MARTINIS Chill four Martini glasses and place all ingredients into a Boston shaker.

this cooks, heat up your onion purée. Be careful

Shake vigorously and strain the ingredients into the Martini glasses,

not to overheat, as the purée will become dry (to

ensuring equal amounts. Garnish with chilli.

revive, just add a little water). Carve your pink lamb rump into three slices and serve.

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08/10/2013 09:32

SUGAR & SPICE & ALL THINGS NICE Whether you’re a strict turkey traditionalist or like to put a different spin on your festive eating, there are plenty of ingredients to choose from over the winter months. From clams to clementines and parsnips to pomegranates, we take you on a guided tour of the best that Mother Nature has to offer NOVEMBER

eaten raw. Instead, they can be cooked in

part of a stir fry and are particularly good

apple and pear dishes and make for some

with seafood or bacon.

FRUIT With Christmas just around

delectable preserves, especially marmalade.

the corner, it’s time to start enjoying

Also at the top of their game this month

Although difficult to get hold of, horseradish can be bought from a farmers’

the fruity flavours that will be coming

are satsumas. Before you return them

market or specialist supplier. Similar

our way at Yuletide. First up we have

to their rightful place in the fruit bowl

in appearance to parsnips, it has a hot,

cranberries, everyone’s favourite Christmas

after discovering them in your Christmas

peppery flavour and is generally mixed with

accompaniment. In addition to their

stocking, give a little thought to some

cream and other ingredients to create the

more saucy tendencies, they can also be

alternative options. For instance, they

traditional sauce accompaniment to roast

enjoyed just as much in a pie or as part of a

can be caramelised and served with

beef. Additionally, it goes fabulously with

vegetarian alternative to beef Wellington.

strawberry cheesecake or rustled up with

fish such as sea trout and poached salmon.

Among the sweetest and most

a passion fruit délice.

Not to be confused with the more commonly used globe artichokes,

refreshing fruits available this season are pomegranates. Renowned for their seeds,

VEGETABLES Often considered

Jerusalem artichokes are sweet and

which have a crunchy texture and can be

the Marmite of the vegetable world,

succulent and can be cooked in soups or

enjoyed simply on their own, they also go

Brussels sprouts have been a permanent

served as side dishes. To get a real taste

splendidly in a fresh fruit salad, couscous

fixture on Christmas dinner tables since

for them, try them out in a chicken and

or panna cotta.

time immemorial. However, there are a

Jerusalem artichoke pie.

For a more distinctive alternative to

number of ways to enjoy them other than

Perhaps not as popular as roast potatoes,

apples and pears, give quinces a try. Similar

by rolling them around your plate and

parsnips certainly hold their own as a

to pears in shape, they are larger and have

hoping they’ll go away. These thoroughly

contender for the Christmas favourite.

lumpy yellow skin, but should not be

misunderstood morsels go perfectly as

Tantalisingly sweet, they can be roasted or

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mashed and enjoyed alongside the sprouts

VEGETABLES

and spuds. Honey glazed is a popular

undesirable addition to your salad, beetroot

and is at its peak when bought whole, as

serving choice, but they also work well in a

can be pretty tasty when used in the right

the bones add significant flavour to the

hearty casserole or winter soup.

way. Best enjoyed small with the stalks still

meat. Fillets can be steamed, grilled or

intact, they can be featured in risottos and

poached and served with a wonderfully

FISH While there isn’t much in the way

soups with a dollop of sour cream, or even

simple parsley and hollandaise sauce.

of seafood on the menu this month, clams

baked into a chocolate cake.

will most definitely be coming out of

Rather than being an

An incredibly versatile option is

Turbot, meanwhile, is available all year

MEAT Of course, December wouldn’t

their shells. Try them with spaghetti and

cauliflower, which can create scrumptious

be December without turkey. Low in fat

a little chilli, a delightful infusion that

curries, soups and, of course, cauliflower

and high in protein, this festive bird is

will guarantee to have you coming back

cheese. A classic British vegetable, it is cheap

naturally a holiday favourite, but can also

for seconds. They are also superb as part

to buy and can be found almost anywhere.

be rustled up in a turkey vegetable stew

of a paella or chowder dish, the latter in particular being a great winter warmer.

DECEMBER

Similarly adaptable are leeks, which make

or a turkey curry, both of which make for

flavoursome bases to soups and stews. To

a fantastic use of leftovers from the main

really dazzle your dinner guests, give hot

event.

leek and potato soup with deep fried oysters

Once the soups and turkey sandwiches

a whirl, while their mild, sweet flavour

have been exhausted, you’ll no doubt be

FRUIT For lovers of sweet, zesty fruit

partners well with butter and cream for

craving something a little different. To that

options, clementines are just the thing and

sauces, soufflés and gratins.

end, why not try guinea fowl? Originally a game bird, it has been domesticated and

will be flourishing this month. Although enjoyable on their own, there are plenty

FISH For a traditional English seafood

is available all year round, with a flavour

of things you can do to jazz them up, such

dish, sample some mackerel served with

that is similar to chicken, only a touch

as including them in a refreshing salad or

gooseberry sauce. As one of the most

more gamey.

serving them with pork fillet along with a

flexible fish available, it can be grilled,

little cranberry sauce.

fried, poached and smoked, allowing for a

and a subtle, gamey taste. Wild rabbit is

Similarly, rabbit has firm, meaty flesh

For something a touch more tropical to

multitude of appetising dishes. Rich in taste,

best if you can find it and is well suited to a

counteract the winter weather, passion fruit

it often doesn’t require too much additional

stew or pie. With its tough meat, it is even

is sure to do the trick. Brilliant for desserts, it

flavouring and is a real treat when simply

better when slow cooked, allowing it to

forms the basis for cheesecakes, parfaits and

served with a squeeze of lime or a few drops

tenderise and practically fall off the bone in

soufflés, as well as sorbets and ice creams.

of mustard vinaigrette.

such a way that is well worth the wait.

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enjoy the many options that will get the most

by, it can be ordered from butchers and

out of them. Swede, which can be cooked

game dealers, but should always be done so

FRUIT Start your new year with a zing

in the same ways as potatoes, will go down

in advance.

by indulging in some blood or Seville

a treat with a Lancashire hotpot, as well as

oranges. The former are ideal for soufflés,

spiced haddock chowder or as a side dish for

Britain around this time of year as well. The

puddings and sauces, as well as jellies and

confit of duck.

native grey partridge has delicate, tender flesh

JANUARY

Two types of partridge are available in

that is full of flavour, while the red-legged

cocktails, but have a very short shelf life throughout late winter, so make the most of

FISH Shellfish is once again the catch of the

partridge is larger with a milder taste. At its

them while they’re available. Likewise, the

month in January, with cockles and whelks

finest and gamiest when hung for a few days, it

latter are only sold in the last three weeks

in particular coming into play. A popular

can be kept relatively simple, grilled or roasted

of January, so be sure to snap up a batch to

seaside snack, cockles can be used in seafood

and accompanied by gravy from its own juices

avoid disappointment. Renowned for their

pies, salads, risottos and soups, as well as

and a few sweet, roasted vegetables.

bitter taste, they are traditionally used to

eaten raw or steamed until their shells open,

make marmalade, but are also the basis for

like mussels. Whelks are usually sold already

Year in succulent style. As the largest and

delicacies such as Duck à l’orange.

cooked and can be enjoyed on their own with

most common wild duck, its quality can at

a splash of vinegar. If you’re feeling a little

times be called into question on account

more savoury dishes, rhubarb covers all the

more adventurous, why not try your hand at

of its unpredictable texture and flavour,

bases. It is to die for when coupled with fresh

a leek, smoked eel and whelk clam pie?

depending on the provenance of the meat.

Whether you fancy a warming crumble or

Finally, mallard will see you into the New

However, most will have had their natural

mackerel or roast pork and can also be turned into some spiced chutney, which goes equally

MEAT With a darker, richer and punchier

diet supplemented with grain, making

well with gammon.

flavour than rabbit, hare can be roasted

them much more likely to be packed full of

when young but is best slow cooked once

flavour. Roast it and serve with blackberry

VEGETABLES Swede and turnips will be

older as the meat becomes a lot tougher.

sauce and celeriac purée to help bring out its

making an appearance, so start cooking and

Although it’s not the easiest meat to come

delicious potential.

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OZ

There’s No PlaceLike

As a self-confessed lover of both wine and rugby, MD Brian Whiting embarked on an unforgettable trip through Australia earlier this year, sampling award winning vintages and cheering on his home team. From Perth to the Hunter Valley, he takes us on a vivid journey through the land down under

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I

visiting the area as it’s very well set up for people who are interested in wine.

Strangely enough, we began the day by visiting ahava offee orks, which I would highly recommend. They’ve set this coffee station up exactly the same as if you were going to taste wine; you get a tutorial through all the different coffees and I will say that I enjoyed the nicest cup of coffee I’ve ever tasted in my life, so you must put this on your list of places to go if you’re ever in the region.

HUNTER VALLEY WINE COUNTRY TOURISM (HUNTER VALLEY)

must start off by saying that my recent trip to Australia was eight years in the making.

I can’t hide behind any false pretences; the main reason for this trip was to follow the magnificent ions on their tour of ustralia Now, I killed a few birds with one stone here; not only did we have the opportunity to visit family down under (my wife has a sister in Perth and another in Sydney), but we took the opportunity to visit the wine regions around while the ions tour was going on.

So, we began our journey on the outskirts of Perth in Western Australia at the Swan Valley. This is definitely the oorer cousin to the argaret River in that region, as it is just far too hot to grow decent grapes. However, I wouldn’t put you off

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Our next stop was Sandalford Wines.

Sandalford have a fantastic cellar door (tasting shop) and have won numerous awards for their wines, although most of the grapes we tasted from here were actually grown down the road in the Margaret River region. We followed this tasting by nipping into the Houghton cellar door, which I personally thought was slightly better; we tasted a particularly good Chardonnay/Pinot Noir blend, which was very unusual and surprisingly good.

PHOTOGRAPHS: JIVE MEDIA SOLUTIONS (LANCASTER WINES

LITTLE CREATURES BREWING

After that we went to a very small cellar door called Lancaster. This was all set u in a tin shack where they laid on five su erb wines going u in uality, served with a really nice selection of cheeses this was definitely the star of the day e finished by ni ing into the argaret iver hocolate o Again, they have set up a cellar door style operation with lots of different chocolate to taste.

efore we finished our tri in erth, we sto ed off at the ittle reatures brewery in Freemantle where their Pale Ale beer originally started its life (Peter Brown, the renowned beer writer, has it in his top 2O beers in the world). This was a fascinating place; not only is it a brewery, but also a restaurant and bar, o en seven days a week – definitely well worth a detour 34 - AUTUMN / WINTER 2013

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e t sto was risbane where the ions secured their first victory – quite a lucky one, even if I say so myself. Because of the nature of the climate, there are no real wine regions in this area. The best thing when you’re in Brisbane, which I thought was a beautiful city, is to take a trip out to Surfers’ Paradise, where we stayed a night at the Versace Hotel (you’ll know the one; it’s where all the stars stay after they come out of I’m a Celebrity...Get Me Out of Here! ).

Also take a trip up to Noosa, which, interestingly, is where the Lions based their training camp. This is a fantastic beached area where we had a great day enjoying the warm Brisbane sun (bear in mind it was their winter!). So, we returned to Brisbane, packed our bags and moved onto Melbourne for the next test.

Unlike Perth and Brisbane, Melbourne is a much older city and you get that feel straightaway. It’s clear that the city has worked very hard on developing the old areas and one particular place we really enjoyed visiting was the South Quay with its bars and restaurants. It’s also well worth taking a trip down to Saint Kilda and particularly Rococo restaurant, where my old pal Chris Fulham from my college cheffing days has the reins

PHOTOGRAPHS: JIVE MEDIA SOLUTIONS (LANCASTER WINES

LITTLE CREATURES BREWING

One of my wine suppliers, Enotria, had arranged a day out at a vineyard called Yering Station, which is in the heart of the Yarra valley. This is only an hour’s drive from Melbourne and I can highly recommend taking the drive out. Luckily for us, one of the main guys from Yering Station, Aaron Drummond, picked us up from our hotel and took us out there to meet Willy Lunn, who is their chief winemaker (he has actually won Winemaker of the Year at the International Wines and Spirits Competition in London).

Willy and Aaron laid on some great wines and you can actually taste for yourself Little Yering in most of our venues. After the cellar tour we were treated to a stunning lunch in their award winning restaurant. The winery itself has won an Australian tourism award and is in the hall of fame for ‘Best Tourism Winery’.

I thought the guys treated us like royalty on the day and we would definitely return if we ever had the opportunity.

Off we went back to Melbourne to watch the match. This time I felt we were a bit unlucky losing and also felt a bit guilty that it would set up a fantastic finale in ydney o, with this in mind and only a hop, skip and a jump in the aeroplane, we touched down at Sydney airport. Sydney had a different feel to it entirely as the Lions supporters clearly took over Brisbane and Melbourne, which are much smaller cities and 4O,OOO red shirts kind of stand out. It did feel harder to have the same impact in Sydney, but trust me, we tried. ur first ort of call was to go and stay with my wife’s sister up in Woy Woy (they do like to double a name for some unknown reason). This was about an hour’s drive from Sydney and a very nice place to recharge our batteries and launder our Lions re lica shirts, ready for the final test lus, it’s not far away from the Hunter Valley, which was the next stop on our wine tour. We decided we would stay the night in the Hunter Valley, so booked the Sebel Kirkton Park Hotel, which is right in the heart of the area and again recommended.

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We took off on a tour of the area. If you didn’t know, the Hunter Valley is well known for Semillon wines, so we concentrated on this particular grape variety and all those Aussie brands – you know, Lindemans, Tyrrells, Tempus Two and McGuigan, to name a few – who all have fantastic cellar doors and do it very well here. After a great day’s wine tasting, we went back to the hotel for a splendid dinner, accompanied by a bottle of Gundog Estate, which is 1OO% Semillon; this went down with great aplomb.

The next morning we were up early and after a hearty breakfast we were going to meet Klaus Hahn, who was an interesting chap and the Viticulturist for the Glenguin Estate. This had been arranged by another wine supplier, Bibendum, who we use throughout our pubs. Now, Klaus, who I refer to as ‘the Karate Kid’ as he was once a black belt prior to looking after the Glenguin Estate (amongst other jobs in his interesting life), laid on eight very good wines for us to taste, the star for me being the Stonybroke Shiraz and a very interesting 2OO9 Iron Bark Tannat.

Tannat is normally only ever used as a blend in a wine, so it’s very unusual to get 1OO% Tannat and I’d never tried this before. The tannins are huge; hence why it’s normally only used as a blend I’d definitely give it another try, but would much prefer to drink with a meal next time. The Glenguin Estate is best known for

its Old Broke Block Semillon, which is again well worth tasting if you ever get the opportunity.

The Glenguin Estate was established by Robin Tedder and family. Interestingly, Robin is one of only 17 ualified masters of wine in ustralia hese are high end wines that, because of the current exchange rate between the countries, are difficult to get hold of in the UK, which is a real shame. e finished off our tri in the unter alley at a small winery called Iron Gate Estate. This is run by a gentleman originally from Margate and they only sell wines through the cellar door, not available for commercial or export use. This, without a doubt, was one of the best tastings we had throughout all the regions. All the wines were very hard to fault and are a must for your list if you are ever in the Hunter Valley.

This was a great end to our wine journey through Australia. The only problem I now had on my mind was how much excess baggage I would have to pay with all these bottles in my suitcase.

After we left the Hunter Valley, …we returned to the city to re are ourselves for the final test – the showdown between the great British and Irish Lions against the Australian Wallabies. If I said I wasn’t

nervous on the day of the match, I’d be lying! The rest is history and, after celebrating a truly magnificent victory, I eventually got to bed at 4am the following morning.

As the Lions only tour every four years, it’s going to be 12 years until they return again to Australia. I’ve already started making plans...

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CHRISTMAS AT W&H

AND NOW FOR SOMETHING A LITTLE DIFFERENT...

THE OLD DUNNINGS MILL BRAISED BEEF SHIN CASSEROLE roasted root vegetables – creamy mash ROASTED FILLET OF COD WITH A WALNUT, LEMON & PARMESAN CRUST saffron fondant potato – braised fennel – parsley cream sauce CHARGRILLED PORK STEAK STUFFED WITH BRANDY SOAKED APRICOTS dauphinoise potatoes – sautéed savoy cabbage & bacon – rich red wine & thyme sauce

HERE AT W&H WE DO MORE THAN JUST TURKEY FOR CHRISTMAS. IF YOU’RE A VEGETARIAN OR SIMPLY FANCY SOMETHING A BIT DIFFERENT, EACH OF OUR VENUES OFFER A RANGE OF DISHES THAT WILL CATER FOR ALL TASTES AND REQUIREMENTS. READ ON FOR OUR ROUNDUP OF FESTIVE ALTERNATIVES...

AUBERGINE & SMOKED APPLEWOOD CROQUE MONSIEUR roasted vine cherry tomatoes – pan cooked new potato cake

THE CHASER INN

THE LITTLE BROWN JUG

ROAST LOIN OF PORK sautéed spinach & chard – spring onion & thyme rosti potato – cider & apple sauce

WILD VENISON BOURGUIGNON smoked English pancetta – baby onions – button mushrooms – red wine & crème de cassis sauce – creamed truffle mashed potato

WINTER VEGETABLE & PUMPKIN CHESTNUT COBBLER roasted carrot & cardamom – toasted chestnut cobbler – buttered parsley new potatoes BRAISED FEATHER BLADE OF BEEF horseradish mash – roasted baby shallots – tarragon gravy PAN COOKED BRILL FILLET winkles & clams – crushed chervil potatoes – saffron beurre blanc sauce PAN COOKED PHEASANT BREAST confit pheasant leg – bubble & squeak – bread sauce & pan juices CARROT & SWEDE PURÉE braised red cabbage with cinnamon – roasted parsnips – creamed leeks

ALL MAIN COURSES ARE SERVED WITH A SELECTION OF SEASONAL VEGETABLES: sliced sprouts with bacon & chestnuts honey roasted carrots & parsnips braised red cabbage with apple

CHARGRILLED PORK LOIN creamy Koffmans cabbage – potato purée – red wine sauce FISH STEW & LOBSTER BISQUE salmon – mullet – hake – king prawn – mussels – clams – peas – new potatoes BUTTER BEAN, PUY LENTIL & ROOT VEGETABLE WELLINGTON (wrapped in spinach pancakes & puff pastry) fondant potatoes – wild mushroom sauce ALL MAIN COURSES COME WITH MIXED WINTER VEGETABLES: braised red cabbage – carrot & swede mash – honey roasted parsnips – Brussels sprouts

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THE MARK CROSS INN

THE CRICKETERS INN

‘NOSE TO TAIL’ beef cheek & braised oxtail – confit shallot – fondant potato – rich Shiraz sauce

THYME ROASTED BEETROOT & JERUSALEM ARTICHOKES & RED ONIONS, SAUTÉED BABY SPINACH, LEEKS & NUTMEG PIE (filo pastry) creamy parsnip & potato mash – blue cheese sauce

SALMON, SPINACH & CREAM CHEESE EN CROUTE pink peppercorn butter sauce – chive crushed new potatoes

RED WINE BRAISED PHEASANT, ROASTED CELERIAC,

CONFIT DUCK LEG pancetta – prune & sage sauce – smoked garlic mash

SLOWLY COOKED BEEF FEATHER BLADE fresh horseradish & rosemary potato rosti – sticky red cabbage – green peppercorn & mulled port sauce

ROASTED FENNEL sweet potato – green lentil & butternut squash – topped with a walnut cobbler

NORTH ATLANTIC COD WELLINGTON fillet of North Atlantic cod wrapped in a smoked salmon pâté, baby spinach, lemon & herb pancake & puff pastry – chive crushed baby potatoes – creamy North Atlantic prawn bisque sauce

ALL DISHES ARE SERVED WITH A PANACHE OF WINTER VEGETABLES: sautéed sprouts & chestnuts – braised red cabbage

THE FARM @ FRIDAY STREET SLOW BRAISED BLADE OF BRITISH BEEF IN RED WINE WITH SHALLOTS & CHESTNUT MUSHROOMS buttered mash WILD MUSHROOM BUTTERNUT SQUASH & HAZELNUT WELLINGTON root vegetable game chips – Madeira sauce PAN SEARED FILLET OF SEA BASS, ROASTED FENNEL & POTATO GRATIN mussel & saffron butter sauce WILD GAME CASSEROLE (RABBIT, WILD BOAR, PHEASANT & VENISON) thyme dumplings – celeriac mashed potato ALL MAIN COURSES ARE SERVED WITH: roasted carrots – sprouts & chestnuts – roasted parsnips – braised red cabbage

BABY ONIONS & CHESTNUT COBBLER buttered baby potatoes

MIXED SEASONAL VEGETABLES: honey roasted carrots & parsnips – Brussels sprouts & chestnuts – braised red cabbage

STANMER HOUSE SLOW COOKED SUSSEX PORK BELLY spring onion & chorizo mash – crispy Parma ham – rosemary sauce CHESTNUT & WILD MUSHROOM FILO STRUDEL garlic gratin potato – spinach veloute PAVE OF LOCH CAUGHT SCOTTISH SALMON mussel & clam chowder 28 DAY HUNG RIB EYE STEAK garlic butter – hand cut sea salted chips (£5 supplement) ALL MAINS SERVED WITH honey roasted parsnips & baby carrots – Brussels sprouts with chestnuts & crispy bacon lardons – creamy leeks

For full details of our Christmas menus and to book your table, visit us online at www.whitingandhammond.co.uk

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09/10/2013 10:42

GOLF CLUB

GOLF AT HEVER CASTLE

Only 1 mile from Hever Castle, our club offers many choices for you to start and continue enjoying the game of golf

LEARN N IT Receive a FREE Club, Range and Lesson offer from our friendly PGA Professionals at Castle Golf School.

PLAY IT

Receive our 2 for 1 “Play it” offer on our 18 Hole Kings & Queens Course and our 9 Hole Princes Course.

LOVE IT Receive our 2 months FREE Membership, “Love it” offer.

7 Day Memberships available from as little as £35 per month.

Contact us today to receive all our Learn it, play it, love it offers available until February 2014. Simply email us at mail@hever.co.uk and request the LPL offers or call Peter or Claire on 01732701003 who will arrange for your offer pack to be sent to you.

Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP

He er co u

Gastro Magazine A4x2 Ad_Sept 2013_V3.indd 1 W&H_3_Aut-Win13_HeverGolf.indd 2

01/10/2013 16:36:42 09/10/2013 12:52

Gastro

36:42

GOLF CLUB

WIN WI

A HEVER CASTLE GOLF MEMBERSHIP WORTH £400 The membership will give you access to all of Hever Castle’s 27 holes and includes: • £400 of flexi credit to be used against your and your guests’ fees • Holding an official handicap & access to Club Competition • Day Passes to Hever Castle & Gardens • Discounts in the Professional Shop & Astor Lounge Bar & Restaurant To be in with a chance of winning this great prize, simply answer the following question: 

Which of Henry VIII’s wives had their childhood home at Hever Castle?

A) Anne Boleyn

B) Catherine of Aragon

C) Jane Seymour

Circle your answer, fill out the details below and send this slip to Hever Castle Golf Club, Hever Road, Edenbridge, Kent TN8 7NP or email your full contact details and the answer to mail@hever.co.uk with the subject line ‘Gastro Hever Castle Golf Club Competition’.

If you do not wish to be contacted in the future by Hever Castle Golf Club or any other affiliated brand, please send an email stating this to mail@hever.co.uk, making the subject line ‘Opt Out’. For more information about our competition partners, visit www.hever.co.uk name: .................................................................................................

Address: .............................................................................................. tel: ........................................ email: .................................................

GOLF CLUB

Terms & Conditions All entries – either by email or by post – must be received no later than 1st February 2014. Only one entry per person.

The Club’s decision is final. Prize is non-refundable and cannot be sold, transferred or reserved. Competition only open to UK residents. Winner will be the first correct entry drawn. We reserve the right to offer an alternative prize.

H i s to r i c • P i c t u r e s qu e • i n s P i r i n g

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01/10/2013 16:36:47 09/10/2013 12:53

EY IL DAVID BA PHOTO/ RAPH: PA PHOTOG

LEAFY LEGACY Groundbreaking food writer, Elizabeth David, would have turned 100 this year. As a new collection of her recipes is published, her former editor, Jill Norman, tells Keeley Bolger how her late friend continues to influence British tastes today If you’ve ever fried off a clove of garlic,

celebrated her 100th birthday, a new

drizzled olive oil over a salad or sprinkled

collection entitled Elizabeth David On

basil over your spaghetti, chances are you’ve

Vegetables has been released.

been inadvertently inspired by the late food writer, Elizabeth David.

Whether or not you have heard her name,

The book introduces a new generation of food fans to Elizabeth, who was renowned for her evocative descriptions and innovative

most will be familiar with the dishes she

recipes and praised by people as diverse as

helped make popular in the UK.

Brideshead Revisited author, Evelyn Waugh,

As well as bringing Mediterranean fare to our shores, Elizabeth helped to give vegetables a starring role in cooking, making meat-free meals appetising to a generation who saw vegetable-based dishes as something they had to endure when money and rations were scarce.

and celebrity chef Jamie Oliver.

“Lots of chefs, and often quite unexpected chefs, will tell you: ‘Oh yes, I cook from Elizabeth David’,” says Jill Norman, Elizabeth’s editor, who has written the introduction to the new book.

“You can find it in people like Jamie Oliver,

And now, in the year that

who cheerfully acknowledges her influence,”

Elizabeth would have

adds Norman, who also cites Hugh Fearnley

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Whittingstall, Mark Hix and Rowley Leigh as fans of Elizabeth’s work.

“She just had a natural way of writing. She

Bazaar magazine.

A year later, in 1950, her first collection, A Book Of Mediterranean Food, was published.

could have written about all sorts things, but

Seven more books followed and in 1982 she was

she happened to choose food.

made a Fellow of the Royal Society of Literature.

“She would describe a market in a way that made it feel like you were there. She had a very

To top it off, in 1986 Elizabeth was made a CBE. Despite the high regard in which she

good eye for picking out details and I think

is held, Elizabeth remained modest and

that’s what makes her writing so attractive.”

probably had no idea of how influential she

Norman is full of awe for Elizabeth’s writing ‘gift’, but adds: “I have to tell you

was set to become.

But Norman thinks Elizabeth, who died of

that she didn’t regard it as a gift. She wrote,

a stroke in 1992, aged 78, would have been

rewrote and rewrote until she was satisfied.

pleased by how our appetites have developed.

It didn’t just pour out of her.”

Despite that, Elizabeth, who was born in

“I think she gave a base for lots of people who’ve written since, and made people

Sussex in 1913 to Rupert Gwynne, an MP for

aware, from the 1950s and 60s on, that there

Eastbourne, and Stella Gwynne, the daughter

was other food out there,” says Norman.

of a former home secretary was named one of

“Now we have a very vibrant food culture

Radio 4’s top 60 Britons to have lived during

and I think she’d be quite surprised if she

Queen Elizabeth II’s reign.

were still alive to see how things have

Although initially determined to be

changed and improved. I think she had some

an actress, the teenage Elizabeth became

place in this because she got people thinking

fascinated by French food when she moved

about food in a different way.”

in with a Parisian family, aged 17, while

Nowadays, herbs and spices expert

studying history and literature at the

Norman has the busy task of looking after

prestigious Sorbonne University.

Elizabeth’s literary estate. She looks back on

She began recording recipes on her travels, which later took her to Greece,

her late friend’s life with great fondness.

“She was a very elegant woman, always

Italy and Egypt. When she returned to the

very simply but elegantly dressed,” she says.

UK to make some money, Elizabeth started

“Elizabeth was a lovely travelling companion

writing Mediterranean recipes for Harper’s

because she really looked forward to going to places and enjoyed everything.

“She enjoyed exploring and looking in markets and trying little restaurants. She didn’t like to go anywhere grand, she just liked trying out local things, really.”

“I think she’d be surprised and obviously pleased [to know of her popularity today]. Her books always sold very well when she was alive and there

PHOTOG

ON CIL BEAT RAPH: CE

were always chefs and food writers who acknowledged her, but the fact that she died 20 years ago and this still goes on is pretty extraordinary.”

Read on for two recipes from Elizabeth David On Vegetables…

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Tarte aux asperges

Tomates provencal

(Asparagus tart)

(Provencal tomatoes)

SERVES 4-5

SERVES 2-4

For the pastry:

8 large ripe tomatoes

250g plain flour

1 clove garlic, crushed

175g butter

Handful of parsley

A pinch of salt

2tbsp olive oil Salt and pepper

FOR THE FILLING: 1kg asparagus 1tsp sugar 450ml bechamel sauce made with milk or cream 60g grated cheese

PHOTOGRAPHS AND BOOK COVER: PA PHOTO/KRISTIN PERERS

Knead the flour, salt and butter together, adding a little water to make a paste. Prepare this one hour before cooking if possible.

Prepare the asparagus very carefully, peeling off the dry outer skin of the stalks. Put them tied in a bunch and heads uppermost into boiling salted water, to which you add a teaspoon of sugar and cook them for 10 minutes (a little longer if they are very large ones). Drain them and cut each asparagus into three or four pieces, discarding the hard part at the ends.

Cut the tomatoes in half. With a small knife make several incisions crosswise in the pulp of the tomatoes and in these rub salt, pepper and crushed garlic. Chop finely a good handful of parsley and spread each half tomato with it, pressing it well in.

Pour a few drops of olive oil on each and cook under the grill for preference, or in a hot oven at 200°C/gas 6.

To be quite perfect, tomates provencales should be slightly blackened on the cut surface.

Roll out your pastry, line a flat buttered pie tin (23-25cm) with it, cover the inside and the edges with kitchen paper and put the usual beans into the paper to keep the pastry flat. Bake it in a hot oven (200°C/gas 6) for 20 minutes.

Heat up the bechamel gently while the pastry is baking.

Now add the grated cheese to the prepared bechamel and, off the fire, the asparagus.

Take the paper and the beans off the pastry, fill with the asparagus mixture, put it into the oven to brown and serve hot.

Tip: You can use dried lentils, pulses or baking beans to line your tin.

Elizabeth David On Vegetables by Elizabeth David is published by Quadrille, priced £20. Available now

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FULLER’S BREWERY

FULLER’S

THEBREWERYFROM

THEBIGSMOKE

Since the early 18OOs, Fuller’s Brewery has been producing some of the nation’s favourite ales; more than three centuries later, it is a key W&H supplier and still at the forefront of our Capital’s brewing scene. We talk to Gary Forge to find out what happened when London came calling

T

here are many reasons why a business

South East for Fuller’s. “Apart from a mutual love of

meeting can go well; it might be a

beer and pubs, a shared passion for sport, especially

firm handshake and a winning smile,

rugby, was quickly established.

an appetising selection of pastries

As a diehard rugby fan and ale aficionado, Brian

or a show stopping PowerPoint

hiting found in uller s a unique kinship. t wasn t

presentation. When it came to our get-together

all scrums and Si

with uller s Brewery, it was rugby.

discovered common ground in their companies

A meeting was arranged between the two

ations, however, as they soon

respective visions.

companies where many similarities were identified,

“Both have a premium offering with a passion

remembers ary orge, ational Account anager

for quality, but retain a sense of the bespoke, says

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Gary. “All W&H outlets are very much individual pubs,

Iconic in its own right among bitter drinkers,

while our beers are brewed with the same traditional

London Pride, their benchmark brew, is renowned

methods that have been used for centuries.”

for its distinctive, rounded avour, becoming Britain s

A point well made, as Fuller’s have been in the brewing business for over 35O years. Setting up

leading premium ale.

“London Pride was born in the 5Os,” says

site rubble during The Blitz, it embodies the city’s fascinating history and enduring spirit. his ower had become a symbol of the defiance of the city and a determination to resist and overcome the Nazi onslaught from the skies in the days where

shop in the gardens of Bedford House on Chiswick

Gary. “Fuller’s launched a competition among its

Britain stood alone against Hitler,” explains Gary. “It

Mall, they thrived until the early 19th century

customers to come up with a name for its new

was immortalised in a song by Noël Coward and the

when owners Douglas and Henry Thompson and

Best Bitter, which was proving very popular. Many

name was adopted by Fuller’s for their new beer.”

Philip Wood ran into financial difficulties, forcing

suggestions were put forward; some quirky, some

them to seek out a new partner.

funny, some rubbish and some unprintable. However,

Capital, Fuller’s are just as dedicated to seeing their

one suggestion stood out – London Pride.”

wares thrive in our part of the world, as Gary explains.

Enter John Fuller, who joined the business in 1829. Despite a subsequently fruitful decade

he name itself is particularly significant for both

In addition to being intrinsically linked to the nation’s

“The London and Kent and Sussex brewing scenes

working together, the partnership proved to be a

the brewery and Londoners in general. As the name

are very similar,” he says. “Many residents of the Home

difficult one and was eventually dissolved when

given to a wild ower that would grow out of bomb

Counties work in London and want to enjoy the same

Douglas Thompson fled to France in 1841. Four

beer in the evenings and weekends that they regularly

years later, Fuller’s son – John Bird Fuller – came

drink at lunchtime and after work. There are plenty

aboard, accompanied by Henry Smith from the

of native Londoners that now live in Kent and Sussex

Ind & Smith Brewery in Romford and Head Brewer

as well, so London brewed beers are always going to

John Turner, who together formed Fuller Smith &

be popular.”

Turner, occupying the Griffin Brewery in London, where the business is still based today.

Since then, the company has built a reputation for brewing quality beers and winning numerous awards, with descendants of the first partners still involved in the day-to-day running of the business.

Indeed, it would seem that ale has been making something of a comeback in recent years as both city and country drinkers acquire a more vibrant and avoursome taste.

“There has been a massive resurgence in the popularity of cask ale in the last couple of years,”

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FULLER’S says Gary. “This has meant that new micro and craft breweries are popping up all over the South East, turning ale into the new trendy drink.”

So, where does that leave Fuller’s? With so many breweries producing such a wide range of premium tipples for punters to choose from, how do they ensure they stay one step ahead of the game ary is feeling confident.

“We have reacted to these new breweries by looking forward ourselves and giving our brewers licence to experiment with fresh, exciting beers,” he says. “We are at the cutting edge of modern British brewing, while retaining our sense of tradition and a genuine passion for what we do.” ike the ondon ride ower, it would seem that this is one brewery that isn’t afraid of a little healthy competition and one that plays to win. We’ll drink to that.

PRIDE OF PLACE WE TAKE A LOOK AT FOUR KEY BREWS FROM THE FULLER’S RANGE

LONDON PRIDE AVAILABLE IN CASK, KEG (4.1% ABV) AND BOTTLES (4.7% ABV)

ESB AVAILABLE IN CASK (5.5% ABV) AND BOTTLES (5.9% ABV)

A rich, smooth and wonderfully balanced beer. Its distinctive malty base is complemented by well-developed hop character, from adding Target, Challenger and Northdown varieties to the brew.

Winner of many awards around the world, this famous strong ale has a deep red colour with a powerful malt base, complemented by a full array of hop avours in perfect balance.

LONDON PORTER AVAILABLE IN CASK AND BOTTLES (5.4% ABV)

ORGANIC HONEY DEW AVAILABLE IN KEG AND BOTTLES (5.O% ABV)

Smooth and satisfying, here’s an historic beer that derives its rich, chocolaty character from a blend of brown and chocolate malts in the brew. A wonderful accompaniment to many sweet foods.

Best served cold, the real organic honey in this refreshing brew gives a gentle sweetness that appeals to a wide range of people, making it a very popular choice.

Fuller, Smith & Turner P.L.C., The Griffin Brewery, Chiswick Lane South, London W4 2QB • O2O 8996 2OOO • www.fullers.co.uk

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08/10/2013 10:07

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INTRODUCING

LOYALTY REWARD “WE’D LIKE TO GIVE SOMETHING BACK TO OUR CUSTOMERS SO WE’VE DESIGNED OUR OWN CUSTOMER LOYALTY CARD. IT’S A NO BRAINER REALLY, JUST REGISTER YOUR CARD AND EARN POINTS EVERY TIME YOU VISIT ANY OF OUR SITES.”

BRIAN WHITING | MANAGING DIRECTOR

YOUR CARD

DISCOVER OUR PUBS & RESTAURANTS...

THE CHASER INN

STUMBLE HILL, SHIPBOURNE, TONBRIDGE, KENT TN11 9PE T: 01732 810360

THE FARM @ FRIDAY ST

15 FRIDAY ST, LANGNEY, EASTBOURNE, EAST SUSSEX BN23 8AP T: 01323 766049

THE CRICKETERS INN

WROTHAM RD, MEOPHAM, KENT DA13 0QA T: 01474 812163

THE OLD DUNNINGS MILL

DUNNINGS RD, EAST GRINSTEAD, WEST SUSSEX RH19 4AT T: 01342 326341

THE MARK CROSS INN

MARK CROSS, NR TUNBRIDGE WELLS, EAST SUSSEX TN6 3NP T: 01892 852423

THE LITTLE BROWN JUG CHIDDINGSTONE CAUSEWAY, TONBRIDGE, KENT TN11 8JJ T: 01892 870318

STANMER HOUSE BRIGHTON STANMER PARK, BRIGHTON, EAST SUSSEX BN1 9QA T: 01273 680400

FOR MORE INFO

WWW.WHITINGANDHAMMOND.CO.UK/LOYALTY

1. REGISTER 2. COLLECT 3. SAVE

ONLINE AT: WWW.WHITINGANDHAMMOND.CO.UK

EVERY TIME YOU SPEND YOU COLLECT POINTS

CASH YOUR POINTS IN FOR MONEY OFF YOUR BILL

TERMS & CONDITIONS 1. £1 minimum spend to begin receiving points. 2. Points are not useable in conjunction with any other offers. 3. 1 point is worth 5 pence off the purchase price of goods {not the total including gratuities} to spend on food and/or drink in any Whiting & Hammond venue. These can be collected or are redeemable against your next purchase. 4. We will not exchange points for cash and the offer is non transferrable. 5. Whiting & Hammond reserve the right to cancel, withdraw or alter the scheme, including these terms and conditions, or any individual Loyalty Card account, at any time. 6. We do not issue additional cards for the same account, however if you lose your card, a new one may be issued and your old card will then be invalid. 7. All Whiting & Hammond Loyalty Cards belong to Whiting & Hammond. 8. If you need to contact our head office for any information regarding these terms and conditions please contact us at - Head Office, The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent. TN11 8JJ Email: office@whitingandhammond.co.uk 9. These terms do not affect your statutory rights.

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MEET THE TEAM

PROFILE

CONTINUING THE ‘BEHIND THE BAR’ LOOK AT OUR HARDWORKING STAFF, WE INTRODUCE YOU TO NOT ONE, BUT TWO MEMBERS OF THE W&H FAMILY. SAY HELLO TO CARL HOOPER FROM THE FARM @ FRIDAY STREET AND TOBY WARREN FROM THE MARK CROSS INN AS WE FIND OUT WHAT MAKES THEM TICK

TOBY WARREN

FRONT OF HOUSE

APPRENTICE CHEF

at The Farm @ Friday Street, Eastbourne

at The Mark Cross Inn, Nr Tunbridge Wells

Tell us your background I joined Whiting & Hammond at the age of 14, working at The Farm.

I was attending a charity event and it was so busy that I started to clear glasses and plates to help out. Afterwards, I was offered some casual work, which I instantly accepted!

What’s your background?

I started with Whiting & Hammond at the age of 14 as a part-time Kitchen Porter. Three years later I joined The Farm @ Friday Street full time as a KP, before moving back to The Mark Cross to join the company’s apprenticeship scheme. I’ve never looked back!

What’s your day-to-day role?

I’m a general member of floor and bar staff, so my duties can vary, but usually involve being based on the bar or in the restaurant.

The Farm has a great working environment, along with a group of dedicated staff.

And your role at W&H? I see myself as a morale booster! I’m always chirpy and friendly and try to bring positivity to the guys.

PHOTOGRAPH: SAM YARDLEY

CARL HOOPER

How do you spend your time outside work?

I do a lot of physical exercise, including running and working out at the gym. I also spend a lot of time socialising with friends and family.

What’s your favourite song of all time?

It has to be Mr Brightside by The Killers.

If you could spend a day with any celebrity, who would it be and why?

I’d love to meet the legend himself, Will Smith. He is such an iconic person and I’d love him to sing and dance to the classic Fresh Prince of Bel Air song!

What do you do outside of work?

I have a few hobbies; I play rugby and sing in a band when I have the time.

I also spend a lot of time in my kitchen at home, trying different things to give to my housemate and girlfriend. They’re my harshest critics...

Your all time favourite film is?

It has to be the Hannibal series; they’re dark, twisted and very well written. Anthony Hopkins is also one of the best actors in the world.

What would you do if you were invisible for a day?

I would probably catch a plane to New York. I’ve always wanted to go but never had the opportunity before – something about a city that never sleeps draws me in.

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EASY LIKE A

CHRISTMAS MORNING

While pulling crackers and unwrapping presents is all well and good, mastering the roast dinner can be a bit of a challenge. Our Executive Head Chef, James Moyle-Rosser, gives his top tips on how to get ahead of the game and make sure your festive food preparations are a doddle.

“It’s no fun spending your Christmas slaving away at the stove, so this planner will help you prepare a feast for the family without the stress,” says ames. ead on to find out how a little it of or anisation and re aration will really help break the back of what can be considered a daunting task.

Photography by Sam Yardley

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W&H AT HOME CHRISTMAS EVE

the swede, crossing and taking

Traditionalists can scrape the

Really, this should be the day

away the outer leaves of the

bone clean and put it in the pan

you get pretty much everything

Brussels sprouts and taking

next to the bird for pulling later.

done. Once you’ve got all of this

out the woody centre of the

Slather the bird with butter,

out of the way, you’ll have very

parsnips can all be done today.

pepper and a bit of thyme and

little to do and worry about on Christmas Day. Let’s start gently and make

the cranberry sauce; it’s dead easy and will take no time at all.

The red cabbage can be sliced

chuck an orange inside. I also

and all the ingredients placed in

put two extra onions in their

a thick bottom pot, ready to go

skins on either side of the bird.

on in the morning.

They blacken on the outside,

It might be an old wives’ tale,

but the insides soften and can

You can place it in bowls and

but this is one I was taught as

be crushed into the pan juices to

keep in the fridge overnight,

a boy – making the Yorkshire

further enrich the gravy.

or you can bottle it in sterilised

pudding batter the day before

jars and give any surplus ones

really helps give it time to work

oven for at least half an hour.

out as great gifts.

its magic and leaves you with

If you have a kitchen timer –

well risen puds.

and you should – set it for 30

For the stuffing, I like apricot, sage and onion myself, but this

After all this, the only thing

Finally, pop it into the hot

minutes. The only real disaster

all comes down to personal

left to do is the brandy butter

that can befall you at this stage

preference. Whatever you

and the eggnog cream – oh, and

is forgetting to turn the oven

why not a well deserved sherry or gin and tonic!

The two vital things to establish are a) when you intend to eat and b) the size of your turkey. Choose your

So, let’s write our menu...

Traditional roast turkey with all the trimmings – pigs in blankets sage, apricot and pork stuffing Peppered roast strip loin of beef with Yorkshire puddings Braised red cabbage with orange and spices

cooking method from the many on offer, calculate the cooking choose, make it now and either

time, add at least 45 minutes

down after the initial searing.

roll into balls or place in an

for the bird to rest and then

I usually find this is around

ovenproof dish with some knobs

subtract that from your target

the right time to get the drinks

of butter on top, then put in

eating time.

going and start in on the

your fridge ready to be cooked the following day.

that you’ll spot mistakes early

WHILE THE TURKEY IS IN

enough to reschedule. If you’ve

I boil carrots, parsnips,

water in the fridge.

bought a particularly large

cauliflower and sprouts until

turkey and were hoping to eat

just underdone, then stop them

Get the spuds peeled and cut,

Roll the sausages in their

at 1pm, you’ll soon notice if this means a 4:30pm start and will be able to shift lunch to dinner time without embarrassment.

Roasted carrots Bashed turnips and carrots

CHRISTMAS DAY

Cauliflower cheese

Before anything else happens

Duck fat roasted potatoes

Bread sauce Cranberry sauce Christmas pudding Brandy butter Eggnog cream

presents.

doing this on Christmas Eve is

then leave them in a pan of cold

Roasted parsnips with maple and mustard

Brussels sprouts, chestnuts and pancetta lardons

A very good reason for

in the kitchen, crank the oven bacon blankets and also place in

up to maximum. It will take an

cooking in cold water. In the

the fridge ready for cooking in

hour to come up to temperature,

bottom of the carrot pot I put

the morning.

which will give you just enough

a lump of butter, a teaspoonful

time for breakfast. Remove

of honey and a tablespoon of

in advance and again stored

the wishbone from the turkey

water and the same again with

overnight in the fridge.

with a small, sharp knife. This

the parsnips, but with an added

makes carving much easier.

teaspoon of mustard. I then put

Cheese sauce can be made

Peeling the carrots, chopping

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W&H AT HOME the cold carrots and parsnips

parboiled potatoes into it and

cook through while stirring

different for you, but that’s

back on top and put it all to one

turn them over and over with a

vigorously, then add some

what works for me. I hope you

side with the lid on. For the

spatula until they’re coated and

sprouts, I sweat some chopped

(let’s face it) half soaked in it. A

pancetta in its own fat in the

heavy drift of salt (just to really annoy my doctor) follows, plus lots of garlic and thyme, then they’re back into the hot oven.

This is also the time where you can pull the stuffing and the Yorkshire batter mix from the fridge and place in the oven. By the time we’re ready to serve,

bottom of a pan, then add some

they’ll be crisp on the outside

Marsala wine and the stock.

find some useful tips here.

roasted chestnuts, let it cool and

and fluffy inside.

Crush down the roasted onions

If I had some final words of

with a potato masher and then

wisdom to impart, they would

tray full of bird juices onto

put the gravy through a sieve

be that prepping like a pro is

manage bread sauce, stuffing

the two big rings and bring

into a serving jug.

probably the smartest way to

or any of the indulgences our

them back up to a sizzle. I add

families demand. My lot like

flour, give it enough time to

pour the cold sprouts on top.

This is also the time to

Finally, move the roasting

And that’s it! There are dozens of things that will be

make sure you’re pleasantly relaxed on the day.

bashed carrots with turnips as well as the roasted carrots, so this is the time when I pull them out of the fridge and get them cooking. Now is also ideal for the red cabbage to make its way onto the stove, potatoes to go on, beef to go in and Yorkshire tins to be heated up.

Half an hour before the turkey is due to come out, I put a big metal tray into the oven to heat up in preparation for the roast potatoes.

WHILE THE TURKEY RESTS As the turkey comes out, I lift it clear of the roasting pan, leaving the juices behind, transfer it to a warmed serving plate and top it with a fetching tinfoil hat to retain some heat while it rests. With the

remaining veg just needing heat for the last five to 10 minutes, there’s plenty of time for the rest of the process to be panic free.

I turn the oven back up to full, whip out the potato tray and put it across the two biggest rings on the top of the oven. I melt a huge, artery compromising slab of duck fat in the searing hot pan, toss the

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ADVERTORIAL

WHAT A DRAG E-CIGARETTES - LOVE THEM OR HATE THEM, THEY ARE HERE, BUT ARE THEY HERE TO STAY? THERE IS INCREASING DEBATE ABOUT THE USE OF ELECTRONIC CIGARETTES OR “E-CIGARETTES” IN PUBLIC PLACES, AS CONCERN GROWS ABOUT THEIR POTENTIALLY HARMFUL EFFECTS

S

ince 1 July 2OO7, smoking in enclosed public and workplaces in the UK has been prohibited.

E-cigarettes, on the other hand, emit water vapour and can therefore be legally used in public.

Concerns have been growing, however, that e-cigarettes contain chemicals that could make them as harmful as normal tobacco. The National Consumers Institute tested 1O different rechargeable and disposable versions for carcinogenic and toxic properties, and found evidence to support these concerns. In addition, the report highlighted that child roof safety ca s were not fitted, e osing children to the nicotine liquid content, which can be lethal.

The French Government has announced that it will ban e-cigarettes in line with regular cigarettes on the basis of these concerns. The UK Government, however, has decided to regulate their use more tightly rather than ban them entirely.

The British Medical Association (BMA) has expressed its concern at the lack of regulation on the production and use of e-cigarettes; it believes that the existing smoke-free legislation in place in the UK should be extended to include vapour from e-cigarettes. As an interim measure, the BMA is encouraging employers to put in place policies prohibiting the use of e-cigarettes in workplaces.

Transport For London staff have recently been banned from using e-cigarettes at work because they are too realistic and customers may also be forbidden to “smoke” them in future. Some rail companies and airlines

have banned them from being used by customers and JD Wetherspoon has also banned e-cigarettes in all of its pubs.

Many other employers, are unclear about what they should do. Do they ban the e-cigarettes in the workplace and make e-cigarette smokers use the same designated area as the other smokers? Some employers may decide to wait until the overnment acts first, but given the reports to date, employers and those operating in public places should be reviewing their policies and deciding whether to stamp out e-cigarettes now.

Loch Associates Employment Lawyers and sister com any dvise e, with offices in unbridge ells, London and Brighton, are specialist employment lawyers and HR consultants.

Loch Associates provides pragmatic employment law advice to businesses on a variety of workplace issues, including managing employee absence, redundancy and exit planning for senior employees.

HR Advise Me delivers external HR consultancy, outsourced HR support and training. We are a highly specialist team with experience across a broad range of sectors and companies, both large and small.

Our client approach focuses on practical solutions, which gives them peace of mind to focus on running and expanding their successful businesses. If you would like any help in updating your HR policies or if you have any employment issues that need our help to be resolved, please contact us on O1892 77397O info@lochassociates.co.uk www.lochassociates.co.uk

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SEEING THE YEAR OUT AT

STANMER

PHOTOGRAPHS: SAM YARDLEY

As the grandest addition to the W&H family, Stanmer House is a venue of which we are particularly proud.

Situated in the luscious Sussex landscape of Stanmer Park on the northeast outskirts of Brighton, this beautiful Grade I listed mansion sits amid a nature reserve that offers captivating views and enjoyable walks all year round.

We take a look at some of the best events and services to look forward to here over the coming months

November MURDER MYSTERY

December FESTIVE CELEBRATIONS

First up is our Murder Mystery night on Friday November 15. Run by an experienced group of actors, this gruesome evening will see participants take on different roles in a grisly murder story, including a killer and a victim.

With notebooks, pens and all other clues and props provided, it will be up to you to crack the case and catch the perpetrator. For £59.95 per person, you can also enjoy a drinks reception and a four-course meal.

For our Christmas menus, there is a wealth of delicious options to choose from. From November 29 to December 24, we’ll have some festive favourites for you to enjoy, including our traditional roast British turkey with chestnut and cranberry stuffing, igs in blankets with thyme and garlic and roasted potatoes. There are plenty of other choices, too (see p. 38 for details) and full menus can be viewed on our website.

From December 1, we’ll be hosting Christmas

office arties, where you and your colleagues can celebrate in this fantastic setting – make sure you get your booking in early to avoid disappointment!

What’s more, we’ll be kicking off 2O14 in style with a Blitz-themed New Year’s Eve party, where you can also indulge in a five course meal for , including a glass of bubbly at midnight and a glass of Bucks Fizz on arrival. For further details of what you can expect from our menus on the night, head to p. 82.

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STANMER HOUSE January ELEGANT WEDDINGS The new year is a very special time for us here at Stanmer, as Christmas tends to be the ideal time for romantics to pop the question, so many couples will be planning their big day, ready to tie the knot in the spring and summer months. With its gorgeous location and intimate atmosphere, this is the perfect place to say your vows.

We have become the venue of choice for couples who are looking for quality service and undivided attention on what will no doubt be among the most exciting and important days of their lives. Here you will meet your very own wedding coordinator, who will be with you every step of the way. However you picture your wedding, we can cater for more intimate parties or larger affairs, as well as civil ceremonies, at affordable prices.

With their wealth of experience, our imaginative and enthusiastic events team will be on hand from the moment you and your guests arrive. We work with you to ensure that you get the most out of your day, allowing everything to run smoothly and carefully guiding you through the process with a meticulous eye for detail. Whether you’re looking for classic elegance or contemporary fun, we can make your dream day come true.

CONFERENCE CALL Our services don’t stop there, either, as we also offer conference facilities for business meetings. Acres of parkland make for unique team building - opportunities, with refreshments and lunch provided for a full day or simply a morning or afternoon.

Our flexible facilities can accommodate all requirements, be it an intimate meeting space or a theatre style setup. What’s more, we can customise our rooms and technology to meet your specific requests.

Before your meeting begins, our Lounge Bar provides a great setting to network and mingle with colleagues and also to relax and unwind afterwards. A food and beverage service is available, adding a more personal touch to your event.

So, whether you’re looking to tie the knot, bring your staff closer together or join us for some unforgettable occasions, Stanmer House has got it all. You can also enjoy a spot of afternoon tea while you’re here, choosing from our superb selection of cakes, scones and other sweet treats.

For full details of how to book or enquire about an event at Stanmer House, visit www.stanmerhouse.co.uk or send an email to info@stanmerhouse.co.uk Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QA • 01273 680 400

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With almost six decades in the fruit and veg-supplying business, I.A. Harris & Son in Covent Garden have become an essential part of the W&H story. Talking to the man who looks after us, Darran Reddin, we find out about the history of the company and how they still manage to stay fresh after all these years

T

here’s nothing quite like seeing a family business grow. Year upon year, it is always encouraging to see the faces of a new generation take up the mantle from their parents before them, developing and evolving their work to become their own, while never losing sight of their origins and ethos.

Take I.A. Harris & Son; as one of our foremost suppliers of fresh fruit and vegetables, the Harris dynasty has been in business for nearly 6O years, plying their trade and building their reputation to become an integral part of the bustling London trading scene.

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PHOTOGRAPH, HEAD SHOT: PHIL GLOVER

LikeFather,LikeSon Beginning life in 1954 as a newsagent and tobacconist in Bromley, Kent, the company was started by one Henry George Harris, whose wife, Ivy Amelia, provided the inspiration behind the initials.

Five years later, their son David joined the business. Expanding and eventually taking over a large part of the company, he took an active role in buying adjacent properties and land, so that the newsagent became a general store, selling fruit and vegetables as part of their wares.

Flash-forward to 1981, which saw David’s son Richard come aboard.

Immediately running the fresh produce side of things, he also began

09/10/2013 12:06

developing a ower section, buying directly from ew Covent arden arket, the largest fruit and vegetable market in Britain.

Current irector Carl Smith Henry and vy s grandson arrived in 1 to develop the company s supermarket, which now included a bakery and delicatessen, while ichard focused on opening a greengrocery in Blackheath and a orist shop in est ickham.

So, how did it come to pass that this ondon family began supplying our pubs ike so many things where Brian hiting s concerned, sport had a part to play. e started working with hiting Hammond around four years ago, says arran eddin, .A. Harris s representative to H. Brian finally succumbed to my silky charms being a fellow iverpool .C. supporter probably helped and gave us a chance by supplying he ark Cross, which quickly spread through the group. ootie fandom aside, Brian s relationship with the Harris boys ourished, discovering a shared passion for sourcing quality local produce. e are always trying to source as locally as possible, says arran, not least due to the fact that Carl, ichard and all live locally to several H pubs and can often be found eating in them e also have the ed ractor showing our commitment to British produce. ed ractor Assurance is a scheme that covers production standards . his close pro imity to our venues and keen interest in home grown fare has allowed for a much more hands on role for .A. Harris Son, as they not only supply our fruit and veg, but continue to in uence and enhance what we do. ou have to understand how closely we work with our customers, says arran. e don t just supply we advise, assist with the menus and do all we can to help in any way. t s all about contact you can t talk to each other too much.

Such effective communication has definitely helped boost our business, as arran continues to liaise closely with our Head Chefs in order to get the most out of our menus. now work with all the H Head Chefs, but mostly with their ecutive Chef, ames oyle osser , he says. e understand each other s needs, with ames being a very e acting chef and me working nonstop to keep him happy owadays, things are certainly looking promising, as the business has grown to include a eet of 2 delivery vans and over regular staff. elivering across ondon, the Home Counties and all the way down to the South Coast, their clients include top ondon restaurants, hotels and pub chains, as well as schools, hospitals and independent retailers. e are always growing says arran. ot a week goes by when we don t start with a new customer. Chefs leave restaurants and move on and this is how we grow. hrough years of trust and nurturing, when chefs move up the ladder and eventually get to Head Chef, they know to call us first. e look after them.

A comforting thought, to say the least with four years of collaboration behind us, it s good to know that our budding young chefs and future generations of H staff are in safe hands. ur trusty suppliers have naturally had their fair share of losses over the years as well Henry and vy passed away in 1 and 2 respectively, while avid retired from the business in 2 following 1 years of loyal service. n spite of these sad departures, both Henry and vy would no doubt be delighted to know that their legacy is still thriving, taken forward by the sons, nephews and grandsons of its founders, who continue to introduce a new generation of food lovers to the wonderful fruits of their labour. And, of course, the veg

I.A. HARRIS & SON Units B40-43, New Covent Garden Market, London SW8 5PA 020 7622 7176/7678 www.iaharris.co.uk

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Friday November 15 2013 ÂŁ59.95 per person includes Reception Drink & Four-Course Dinner For further details email: enquiries@stanmerhouse.co.uk

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PHOTOGRAPHS: KIM BRETT

FARMERS’ MARKETS

TO MARKET, TO

MARKET

From homemade chutneys to delectable cheeses, farmers’ markets are a great source of inspiration for Christmas gifts.

Why not try Shipbourne Farmers’ Market or some other favourites rom our pubs surrounding areas to find that something special Read on for all the info you’ll need...

SHIPBOURNE FARMERS’ MARKET St Giles’ Church, Stumble Hill, Shipbourne, Kent TN11 9PF Opening times: Every Thursday from 9am to 11am 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 9am to 12pm www.kfma.org.uk

EASTBOURNE FARMERS’ MARKET Community Wise, Ocklynge Road, Eastbourne, East Sussex BN21 1PY Opening times: Last Saturday of every month from 1Oam to 12:3Opm www.communitywise.org.uk

EASTBOURNE STREET MARKET 192 Terminus Road, Eastbourne, East Sussex BN21 3BB Opening times: Every Wednesday from 9:3Oam to 2pm www.eastbournestreetmarket.co.uk

BRIGHTON FARM MARKET Diplocks Market, 73 North Road, Brighton, East Sussex BN1 1YD Opening times: Every Tuesday to Friday from 11am to 5pm, every Saturday from 9am to 6pm and every second and fourth Sunday from 11am to 5pm 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 12pm www.kfma.org.uk

TUNBRIDGE WELLS FARMERS’ MARKET The Pantiles, Tunbridge Wells Kent TN2 5TD Opening times: First and third Saturday of every month from 9am to 2pm 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 9am to 2pm www.kfma.org.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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Welcome to the

WineClub

With Christmas fast approaching, we thought it would be a great time of year to share with you some of our preferred drops. Alongside Linton Neill, a representative from UK wine supplier,

Enotria, (one of our favourite vintners), we have carefully picked a few gems and boxed them

up for you, all ready for the festive season; but why not grab a couple and start sampling sooner?

CAVENDISH, RIDGEVIEW NV

ARGEO PROSECCO, RUGGERI NV This is one of the best Italian wine firms and its Prosecco di Valdobbiadene is among the most complete expressions of this wine.

The winery was founded 50 years ago by Giustino Bisol. Today, at the head of the winery, is his son, Paolo. Ruggeri does not have its own vineyards, but buys the grapes in the Valdobbiadene area. www.ruggeri.it

Situated in the South Downs of England, Ridgeview is a family company dedicated to producing the highest quality sparkling wine from classic varieties and traditional methods. Ridgeview sparkling wines are named in honour of Englishman Christopher Merret, who, in 1662, was the first person to record the process of making traditional method sparkling wines in London, 30 years before the technique was documented in Champagne. In just 10 years of sales, Ridgeview has been awarded over 100 medals and trophies for its sparkling wine, including Best Sparkling Wine IWSC in 2005 and English Wine of the Year in 2000, 2005 and 2009.

The family’s dedication, passion and determination have greatly contributed to the recent renaissance in quality and popularity of English Sparkling Wine.

BRUT MOSAÏQUE, CHAMPAGNE JACQUART NV Champagne Jacquart, based in Reims in the heart of Champagne, is one of the region’s most dynamic and forward looking producers. Part of the Alliance Champagne Group, it has the largest area of vineyards in Champagne at its disposal. With access to such a diverse and plentiful supply of quality grapes, Maison Jacquart’s winemakers are able to choose and then blend wines that reflect the character of the different terrains, producing final cuvées that have distinctive styles and personalities.

TASTING NOTE: A lovely golden straw colour and exceptionally fine bubbles. The nose is full with hints of red fruits. The pinot dominance brings depth and complexity to the palate with a long lasting finish, while the Chardonnay adds finesse and freshness. On its first release, the Cavendish is quite fruit focussed, but will continue to develop more complex biscuit and bready characteristics over time. www.ridgeview.co.uk

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W&H WINE CLUB INTIMO CABERNET/ MERLOT/MALBEC, HUMBERTO CANALE 2011 Humberto Canale was a pioneering engineer who played a significant role in developing agriculture in Patagonia; he founded and built the winery in 1909 in the heart of the Rio Negro province. Four generations later, Guillermo Barzi Canale has successfully managed the Humberto Canale winery over its 100th vintage and developed the established vineyards and winery practices to fit the requirements of a new millennium. With a cooler climate than Mendoza, Patagonia lends itself well to aromatic wines with excellent, naturally balancing acidity. Pinot Noir and Merlot flourish here and Sauvignon Blanc is unparalleled within Argentina.

TASTING NOTE: Intense ruby colour. Complex and elegant nose with red berries and notes of vanilla and tobacco. In the mouth, the wine is medium to full bodied with ripe, dark fruit flavours and a hint of oaky spice.

CHENIN RESERVE, KEN FORRESTER 2012 Ken Forrester represents the true pioneering spirit of the post-apartheid South African wine industry. Drawing on the examples of top Loire whites, he has used his uniquely placed Chenin vines to maximum effect and has single-handedly led a Chenin Blanc quality revolution. As a result, these wines have achieved iconic status worldwide.

TASTING NOTE: Barrel fermented, full ripe, rich and full bodied – this wine is a great example of the harmonious balance that can be achieved between fruit and delicate oak/vanilla flavours. Bursts with dried apricots and pineapple, with a hint of vanilla and some typical Chenin honey notes on the long-lasting finish. www.kenforresterwines.com

ROSATOVERONESE, VERITIERE 2012 The method for producing rosé wine is somewhere between that for white and red. Its colour must come from red grapes (although it can be blended with a white grape afterwards in some circumstances) and its source is during the maceration period of fermentation. As the red grapes are fermenting, in contact with the skins, they begin to release the colour and tannin from the grapes. After around eight hours or so, some of the juice is run off and, as this has only had a short period of time in contact with the skins, it is only lightly coloured. The resulting rosé juice is then fermented dry, separately to the rest of the red juice. The longer the time in contact with the skins, the deeper the blush.

TASTING NOTE: Soft, red fr uit flavours abound on the palate, with a crisp freshness that is both balanced and versatile. This wine makes for delicious summer drinking.

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SAUVIGNON BLANC BLACK LABEL, YEALANDS ESTATE 2012 Located in the southern Awatere Valley sub region of Marlborough, Yealands Estate is arguably the most ambitious family owned vineyard enterprise in New Zealand. Few could grasp the breadth of Peter Yealands’ vision when he took on the challenge of creating terraced vineyards among these rolling foothills in the late 90s, eventually realising Yealands Seaview Vineyard.

While the majority of the vineyard is planted with New Zealand’s world-renowned Sauvignon Blanc vines, Peter was one of the first to plant alternative varietals like Gruner Veltliner and Viognier in Marlborough.

Yealands Estate is a showcase of innovative environmental sustainability. The wines are carefully nurtured from the vine to the bottle with low impact methods, cutting edge green technologies and some very inventive thinking. Its carbon neutral winery, built in accordance with New Zealand Building Council’s Green Star Building Certification, was one of a handful in the world to achieve ‘carboNZeroTM’ certification.

Launched in 2008, the winery is also the first to have measured and offset all greenhouse gas emissions since day one. With an absolute commitment to sustainable wine production, Yealands Estate brings together winemaker, Tamra Washington, and winery owner and founder, Peter Yealands, whose vineyard development skills and ‘green’ wine business vision lead the industry in sustainable premium wine production.

TASTING NOTE: Our Yealands Estate Sauvignon Blanc is selected from two parcels of fruit from our Donnelly’s Block on our Seaview Vineyard. This aromatic wine shows lifted flavours of blackcurrant with underlying notes of wet stone and thyme.

The palate is elegant, yet full of sufficient weight and texture, balanced by a flinty minerality.

RIOJA RESERVA, MARQUES DE RISCAL 2008 Marqués de Riscal is the oldest Rioja house and has been a leading and pioneering company in the wine producing sector for many years.

In 1858 it became the first winery in Rioja to produce wines following the Bordeaux method, and in 1972 it was the first winery to promote the Rueda Designation of Origin, where it produced its famous Marqués de Riscal white wines. Marqués de Riscal sells its wines in 80 countries and they enjoy the highest international distinctions, as well as numerous awards and mentions in the media.

DOURO RED, QUINTA DO CRASTO 2011 Situated on the North bank of the river Douro, halfway between Regua and Pinhao, Quinta do Crasto is arguably the finest estate for the production of red wine in Portugal. The top bottling has achieved the highest Parker ratings so far of any wine in the country (2003 Vinha Maria Teresa – 96 points), but there is also great strength and depth, from the mid priced range (the 2005 Old Vines Reserva was voted third in the Wine Spectator’s global top 100 ranking in 2008), all the way to the entry level Douro Red, which regularly wins accolades for its exceptional value for money.

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W&H WINE CLUB WINEMAKING Fermentation takes place at a controlled temperature of 26°C and the maceration time is never more than 12 days.

Riscal Reservas spend around two years in American oak casks, producing a wine that corresponds to the classic Rioja style; fresh, fine, elegant and very suitable for laying down for many years. Before release for sale, it spends a minimum of one year rounding off in the bottle.

TASTING NOTE: Very lively aromas of damson, redcurrant and blackcurrant, leather and steak, with simmering undertones of spicy oak.

The palate is seductive, with tight, ultrafine tannins, cr unchy, refreshing acidit y and bags of red fr uit character. Very approachable and hugely enjoyable. Try with roast lamb.

IF YOU’D LIKE TO BUY A BOX, PLEASE JUST ASK YOUR WAITER OR WAITRESS TO GRAB ONE FOR YOU. KEEP AN EYE OUT FOR CUSTOMER WINE TASTING EVENINGS AROUND THE PUBS SOON.

W&H BUBBLY CASE x 6 sparkling, retail price £120

W&H MIXED DROP CASE x 2 rosé, 4 white and 6 red, retail price £150

Enotria Winecellars Ltd., 4-8 Chandos Park Estate, Chandos Road, London NW10 6NF 020 8961 4411 www.enotria.co.uk

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Raring toGo I

n these foodie focused times, lovers of quality meat and ethically sourced produce are becoming more conscious of where their food comes from. This has meant that suppliers have had to up their game in sourcing only the best meat on the market.

One man who knows a thing or two about getting it right is Roger Fleetwood. As the proprietor of River Meese Rare Breeds in Telford, Shropshire, he has been traditionally rearing animals and pedigree stock for the past two years, along with his good friend and business partner, Derick Eggerton. Living on smallholdings along the banks of the River Meese just four miles apart, Roger and Derick specialise in rearing a variety of pigs, sheep and lamb on their farm.

Following the sale of Roger’s engineering business, the pair expanded their new venture, acquiring a variety of pigs from the likes of Gloucester, Berkshire and Oxford and maintaining an impeccably high standard in how they are treated.

“We rear all of our own animals now, so have complete control over everything that happens to them, from birth through to slaughter,” explains Roger. “We hope shortly to be the only breeder in Shropshire to be registered for the EU ‘Traditional Speciality Guaranteed’ mark of approval.”

As producers of some of the finest free range pork and lamb in Shropshire, River Meese Rare Breeds in Telford have been rearing quality meat for the past two years. We catch up with co-founder, Roger Fleetwood, to find out why their produce is a cut above the rest

This seal of authenticity is a testament to what sets Roger and Derick’s business apart; a tireless dedication to keeping their livestock in the most calming, stress free environment possible. Such is their commitment that the pigs only ever travel a short distance on their final journey, reducing the negative impact of adrenaline on the meat, which can often result in an undesirable toughness.

“I am passionate about producing high quality

meat from rare breed animals, produced in a small scale, free range environment,” says Roger.

“Whiting & Hammond are very supportive of small scale producers and local business. Like Brian [Whiting] and James [Moyle-Rosser, Executive Head Chef , firmly believe that how an animal is reared has a direct impact on the quality of the food on the plate.”

Speaking of Brian Whiting, his introduction to the River Meese boys was a simple twist of fate, with the Fleetwood family name already having strong links with our own.

“My son, Todd Fleetwood, is a Roving Manager for Whiting & Hammond,” explains Roger. “He introduced me to Brian back in March and persuaded him to try some of our sausages, which he loved. We have been supplying the pubs with our delicious pork sausages ever since.”

And, with any luck, they will continue to do so. After all, this is a company whose vested interests lie equally in both the quality of and ethics behind their meat.

“We just have a passion to provide the very best produce that we can and hopefully save some of these rare breed animals from being lost for future generations,” concludes Roger.

As the old saying goes, the pig really is in the poke on this one.

RIVER MEESE RARE BREEDS The White House, Meeson, Great Bolas, Telford, Shropshire TF6 6PE 01952 540 000/07826 544 565 www.rivermeeserarebreeds.co.uk AUTUMN / WINTER 2013

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BEER FESTIVAL

GUTEN TAG FROM W&H AN OOMPAH BAND ADDED SOME TRULY GERMANIC FLAVOUR TO OUR OKTOBERFEST CELEBRATIONS AT THE LITTLE BROWN JUG. STAFF GOT INTO THE SPIRIT OF THINGS WITH FETCHING HATS AND TRADITIONAL OUTFITS, WHILE CUSTOMERS WERE TREATED TO SOME EXCEPTIONAL GERMAN FOOD AND LAGER. WE RAISE A GLASS TO THE BEST BITS

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BEER FESTIVAL

BEER OF FORTUNE

FRIENDS AND FAMILY GATHERED AT THE OLD DUNNINGS MILL IN EAST GRINSTEAD TO ENJOY SOME QUALITY ALES, SMASHING CIDERS AND ROCKING LIVE TUNES. PATRONS EVEN TRIED THEIR HAND AT OUR VERY OWN BEER ROULETTE, WHICH PROVED IMMENSELY POPULAR AMONG OUR MORE ADVENTUROUS GUESTS. TAKE A LOOK AT OUR FABULOUS PHOTO SELECTION

AUTUMN / WINTER 2013

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BEER FESTIVAL

SUN KISSED STANMER THE WEATHER WAS PERFECT FOR THE FIRST STANMER HOUSE BEER FESTIVAL THIS SUMMER. AS THE VENUE’S INAUGURAL EVENT, IT WAS A PARTICULARLY SPECIAL OCCASION; THERE WAS PLENTY OF FOOD, PIMM’S AND BEER TO GO AROUND, AS WELL AS A LIVE BAND AND CHILDREN’S GAMES, MAKING FOR A TRULY MEMORABLE CELEBRATION. HERE ARE SOME OF OUR FAVOURITE SNAPS FROM THE DAY

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FOOD FESTIVAL

TEA ON THE LAWN

STAFF FROM STANMER HOUSE WERE ON HAND AT THIS YEAR’S BRIGHTON & HOVE FOOD FESTIVAL TO SELL OUR APPETISING WARES TO PASSIONATE FOODIES. FROM HANDMADE SCOTCH EGGS TO SUPERB SAUSAGE ROLLS, THERE WERE PLENTY OF FLAVOURSOME TREATS ON OFFER. FEAST YOUR EYES ON SOME OF THE WEEKEND’S HIGHLIGHTS

AUTUMN / WINTER 2013

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BON APPÉTIT Bar Tricks - By Dan Raine

FREE

Wow your friends while propping up the bar with this unique collection of tricks. Showcasing crafty sleights of hand like the Bottle Lift, the Coin Trap and Lose the Card, each trick is demonstrated in a high quality video, complete with close-ups of the secret move so you can master them easily. Simple to use and loads of fun, this will have your mates scratching their heads for hours

FOOD & DRINK APPS IF YOU WANT A WORLD OF FOOD AND DRINK AT YOUR FINGERTIPS, YOUR SMARTPHONE IS THE BEST WAY TO ACCESS IT. FROM NIFTY BAR TRICKS TO PERFECT COCKTAIL SUGGESTIONS, WE TAKE A LOOK AT THE LATEST TASTES IN TOUCH SCREEN GASTRONOMY

FREE

Key Ingredient - By Key Ingredient Corporation Feast your eyes on one of the fastest growing recipe collections in the world.

Featuring over 1.5 million recipes from online users worldwide, this is a great way to broaden your cooking horizons. Beautifully photographed dishes can be streamed directly to your iPhone or iPad, complete with simple cooking instructions to follow. You can also contribute your own culinary delights, so your meal can be enjoyed the world over.

Party Drinks

Love Food Hate Waste

By AppThat Limited

By Waste & Resources Action Programme

Searching for the perfect drink for the right occasion? Look £0.69 no further than this blend of cocktail categories, including pre-dinner, after-dinner, long drinks and popular mixes. Browse through the extensive database, from Daiquiris to Cosmopolitans, picking up some helpful tips on the correct tools to use, as well as how to make your blend the right strength. This is sure to make your party go down in sophisticated style.

FREE

Waste not, want not by putting your ingredients, meals and budget to work. This app will help you make the most of your leftovers, while keeping track of food planning, shopping and cooking. With plenty of inspirational recipes and tips to choose from, you can make delicious dishes from the ingredients you have and save up to £50 a month on your food bill.

Foodle – Nutrition Facts

By Pomegranate Apps

FREE

Get food smart with this nourishing and insightful app.

Displaying nutrition facts on over 8,000 foods, it can you discover the vitamin and mineral content of your preferred nibbles, including fruits, vegetables, meats, dairy, seafood, nuts, seeds, spices, herbs and more. Additional in-app purchases will allow you to hide certain food types and create a list of your favourites, so you can get to know exactly what you’re eating.

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GADGETS

SHAKEN AND STIRRED WITH CHRISTMAS AND NEW YEAR COMING UP, YOU’LL NO DOUBT BE HOSTING OR ATTENDING A NUMBER OF FESTIVE PARTIES AND SOIRÉES. WHAT BETTER WAY TO ENJOY YOUR CELEBRATIONS THAN WITH A FEW CHEEKY COCKTAILS? WE PRESENT FIVE GADGETS THAT WILL HELP YOU GET THE PERFECT BLEND EVERY TIME

VIP WHISKY KIT Lovers of whisky tend to have sophisticated taste, so why not indulge in the ultimate classy accessory? Presented in a silver case that will make a great conversation piece among your guests, this luxurious set contains glasses, ice ball moulds, a soda siphon and the all-important whisky bible, which is sure to turn you into a fountain of knowledge in no time at all. The case has a handle and is easily transportable, so you can make an entrance wherever you go and cause a real stir among your friends and fellow partygoers.

PHOTOGRAPHS: WWW.ALEXANDERANDJAMES.COM

£165 from www.alexanderandjames.com

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BAR10DER COCKTAIL MULTI-TOOL

£15 from www.johnlewis.com

£29.95 from www.iwantoneofthose.com

If you’re throwing a New Year’s Eve party where each of your guests has a different drink preference, this sleek and stylish cocktail shaker is perfect for precision mixing. With its clear glass body and understated stainless steel lid and collar, it indicates exact measurement lines for six classic cocktails, including marks for various spirits, juices and mixers, as well as ice and garnishes. An essential tool for any cocktail connoisseur, this smart bit of kit will enable you to create everyone’s favourite blends like a pro, time and time again.

Say hello to the Bar1Oder, your new best friend in the kitchen that will cover all the bases at your next get-together with friends or family. As the first in one cocktail multi tool, this nifty and innovative design comes in blue, green, orange or purple and has everything you could possibly need for whipping up a batch of any concoction. Engineered to an impeccably high quality, it is portable, easily cleaned and beautifully presented.

Complete with instructions and recipes, this will make an ideal Christmas gift for beginners and more experienced bartenders alike.

PROCRUSH MUDDLER & CRUSHER

BARCRAFT ICE BUCKET

£39.99 from www.drinkstuff.com

£19.99 from www.lakeland.co.uk

When it comes to making great cocktails, you need to make sure you’re equipped with the right tools of the trade. Enter this specialist and impressive tool, which will make you look the part at any occasion.

Featuring a unique patented design, durable stainless steel construction and silicone head, it allows for greater cushioning protection to reduce drag and use less energy. What’s more, the other end can be utilised as an ice crusher, providing an excellent non-slip grip, while a thumb recess ensures further power and stability.

No cocktail party would be complete without a substantial amount of ice. Whether crushed, cubed or dry is your style, this double walled, roomy bucket will keep your drinks cool while adding a stylish addition to your tipple table. Virtually indestructible with an acrylic finish and a highly olished sliver rim, it also comes with a lid, serving tongs and a handle, making it easy to keep your cool from party to party.

PHOTOGRAPHS: WWW.DRINKSTUFF.COM

JOHN LEWIS FRENCH COCKTAIL SHAKER

AUTUMN / WINTER 2013

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T

H A P P Y N E W Y E A R F RO M WHITING & HAMMOND If you’re looking for an unforgettable New Year’s Eve, you’ve come to the right place. Over the next seven pages, we’ll be giving you the lowdown on all you can expect from our celebrations on December 31 We’re yet again pulling out all the stops this year, with some fabulous food and drink to see you into 2014. All of our venues will be offering a set meal of up to six courses, including a glass of bubbly at midnight, from £49*.

BAR TICKETS If you don’t fancy a full-blown meal, no problem; bar tickets are available from £15 and there will be live bands playing on the night, so you’ll have plenty of opportunities to dance the night away with friends and family. Nibbles and a glass of Bucks Fizz will also be available upon arrival to get you in the party mood.

So, should old acquaintance be forgot, make it up to them by seeing in the New Year in W&H style. Make sure you book early to avoid disappointment, as places will be going fast.

We wish you a very merry Christmas and look forward to seeing you on the big night! *Prices may vary at

DESIGN & LAYOUT BY PETE SHEPPARD @ TRANZMISSION DESIGN

For your starter, treat yourself to a south coast crab, tiger prawn and avocado tian, while the mains include dishes as delectable as our pheasant cassoulet with River Meese bacon and root vegetables. And to round off your meal, why not try our assiette of desserts, including a chocolate and spearmint pot, a pear and ginger mini Bellini and a raspberry and white chocolate frozen parfait?

different venues

DON’T FORGET...

You can also enter our exclusive competition to win a complimentary meal for four (including two bottles of wine) on the night as well. Head to p. 93 for further details.

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G

U NJ

013 £49 OW U 2 GHT R N B ME NI

E

VE MID TLE ’S E Y AT T R I L EA BL

TH

W

NE

Y

& SES

BUB

UR

O 4C

S TA RT E R S

Artichoke veoluté – handmade artichoke tortellini – celeriac & truffle purée Smoked fish tasting plate – smoked halibut – smoked salmon – smoked mackerel pâté – dill pancakes – pickled winter vegetables – pickled dill dressing Fig & Goat’s cheese parfait – homemade walnut bread – gooseberry compote – sherry vinegar Duck assiette – duck liver parfait coated in white truffle butter – duck rillette – crispy duck crackling – black cherry & cassis jam Fondue Savoyarde sharer (cheese fondue) – French salami – Danish salami – garlic sausage – dried bread

MAINS

Pan cooked Fillet of British beef Rossini – fillet of beef – pan seared foie gras – garlic crostinis – sautéed spinach – mushroom duxelle – Shiraz sauce – Pont Neuf chips (£5 supplement) Pan roasted pheasant breast – corned pheasant leg, cranberry & spinach parcels – rosemary & juniper rosti – sautéed sprouts, Parmesan & chestnuts – redcurrant & game sauce Crispy Confit pork belly – apple & smoked garlic purée – sautéed black chard – château potatoes – mulled cider sauce Scallop, monkfish & smoked haddock Thermidor – smoked haddock – Rye bay scallops – monkfish cheek – cod cheek – fresh langoustine – buttered kale – fondant potatoes Whole baked globe artichoke – Parmesan & garlic crumb – hollandaise sauce – lemon & garlic mayo – pine nut & rocket salad

D E S S E RT S

Pecan pie – rum scented sugar nest – rum & raisin ice cream New Year’s celebration sharer – Champagne & fresh strawberry jelly – Gin & tonic granita – Malibu panna cotta – iced Mojito shooter – strawberry daiquiri milk Key lime pie – glazed Italian meringue – lime syrup & zest Creamy potted Roquefort cheese & port – Eccles cakes – port reduction – apple crisps

COFFEE OR TEA

4 COURSES & GLASS OF BUBBLY AT MIDNIGHT TO BOOK

T: 01892 870318

£49

Per Person

£10/head deposit required on booking.

Per order and full payment required 16th December

The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent TN11 8JJ Email: enquiries@thelittlebrownjug.co.uk Web: www.thelittlebrownjug.co.uk SUMMER / AUTUMN 2013

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IN3N S R 01

5 TEENU 2 IGHT £6 E K M N

VE MID RIC ’S E Y AT C R E EA BL

THNEW YS & BUB 5

RSE

U CO

APPETISER

Porcini, Chestnut Mushroom, Fresh Horseradish & Parmesan Arancini – Truffle Mayonnaise

S TA RT E R S

Creamy Celeriac & Chestnut Soup – Garlic Sautéed Girolles – Goat’s Cheese & Poppy Seed Puff Pastry Straw Pressed Wild Partridge & Foie Gras Terrine – Winter Spiced Pear & Quince Purée - Toasted Brioche - Blackcurrant Coulis Razor Clams & Queen Scallop St. Jacques (Served in the Clam Shell) – Creamy Mashed Potato - Sautéed Razor Clams, Queen Scallops, Mushrooms & Banana Shallots - White Wine Cream Sauce – Fresh Garden Herb Crumb Topping Roasted Butternut Squash & Toasted Pine Nut Croquettes – Smoked Applewood Cheese, Chives & Wholegrain Mustard Fondue – Dressed Rocket & Aged Balsamic Salad

MAINS

Duo of Wild Guinea Fowl – Pan Roasted Breast - Confit Leg, Sage & Banana Shallot Savoy Cabbage Parcel - Beurre Noisette Mash - Honey & Thyme Glazed Purple Carrots – Rich Madeira Sauce South Coast Crab & Lobster Puff Pastry Wellington – Gently Poached Lobster Wrapped in a Baby Spinach Pancake & Rich Crab & Garden Herb Pâté - Lemon & Cracked Black Pepper Roasted New Potatoes - Simply Buttered Fine Beans - Rich Lobster Bisque Sauce Braised Gaindykehead Farm Ox Cheek ‘Bourguignon’ – Caramelised Onion & Wild Mushroom Stuffed Potato Fondant - Smoked Pancetta & Kale - Classic Bourguignon Sauce – Carrot & Parsnip Crisps Creamy Braised Lentil, Caramelised Shallot, Roasted Jerusalem Artichokes & Wild Mushroom Hotpot – Root Vegetable & Potato Topping - Sautéed Leeks & Brussels Sprouts

D E S S E RT S

Lemon & Cointreau Posset - Candied Lemon Madeleines Warm Dark Chocolate & Baileys Tart - Salted Caramelised Poached Pear - Toasted Hazelnut Brittle - Rich Dark Chocolate Sauce Champagne & Blood Orange Jelly - Cranberry Syllabub – Candied Clementine Fruit Pastilles Flapjack Baked Blue Cheese Stuffed Figs – Port & Juniper Jelly - Homemade Walnut Shortbread

T E A O R C O F F E E W I T H H O M E M A D E T RU F F L E S & F U D G E

5 COURSES & GLASS OF BUBBLY AT MIDNIGHT

£65

Per Person

£20 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event

TO BOOK

T: 01474 812163

The Cricketers Inn, Wrotham Road, Meopham, Kent DA13 0QA Email: enquiries@thecricketersinn.co.uk Web: www.thecricketersinn.co.uk

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T

YS A RID 013

F ENU 2 @ M EM 9

AREAR’S UE RSES £ F E Y O V

TH

W

NE

4

6C

AMUSE Crispy Goat’s Cheese, Aubergine & Courgette Tian with Basil oil

S TA RT E R S Jerusalem Artichoke Soup – Truffle Oil & Root Vegetable Crisps Game Terrine – with a Fig & Red Onion Compote and Walnut & Raisin Toast Assiette de Poisson – (Salmon Basilax / Smoked Trout / Mackerel Ceviche) with a Baby Beat Salad Wild Mushroom, Spinach & Tarragon Pithivier – & Bitter Leaf Salad

BELLINI A Refreshing Cocktail of Prosecco & Peach Purée

MAINS Herb Crusted Cutlet of Lamb – Confit Lamb Breast, Swede Purée, Buttered Savoy Cabbage & Rosemary Sauce Pheasant Cassoulet – with River Meese Bacon, Root Vegetables & Braised Old Spot Pork Belly Fillet of Wild Sea Bass – Globe Artichoke, Leek, Portobello Mushroom & Puy Lentil En Papillote Roasted Mixed Squash – Sage & Spinach Risotto, Poached Free Range Hen’s Egg, Parmesan & Sage Crisps

A S S I E T T E O F D E S S E RT S Pressed Chocolate Torte – & Sour Cream Poached Pear & Red Wine – Saffron Semi Fredo & Almond Biscotti Prune & Armagnac Tart – With Sauce Anglaise Selection of British Cheeses – With Apple Chutney & Oat Cakes

T E A O R C O F F E E S E RV E D W I T H P E T I T F O U R S

£49

Per Person

6 COURSES

£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event

TO BOOK

T: 01323 766049

The hFarm @ Friday Street, 15 Friday Street, Langney, Eastbourne, East Sussex BN23 8AP Email: enquiries@farmfridaystreet.com Web: www.farmfridaystreet.com SUMMER / AUTUMN 2013

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NN I R 2013

65

E ENU IGHT £ S A M N

VE MID CH ’S E Y AT E R H EA BL

T

W

NE

Y

& SES

BUB

UR

O 5C

S TA RT E R S Cream of wild mushroom, garlic & thyme soup / multi seed bread Game terrine / spiced pear compote / winter leaf salad / Rye bread Potted Smoked salmon & brown shrimps / black pepper crème fraiche / potato & horseradish salad Goat’s cheese & beetroot tart / red onion relish / dressed wild rocket salad Pan roasted wild wood pigeon breast / baby onion & wild mushroom fricassee / Mushroom tortellini

C H A M PAG N E S O R B E T

MAINS

Roasted Guinea Fowl & confit leg / swede mash / braised savoy cabbage & bacon / roasted shallot / pan juices Fillet of Scottish beef Wellington & foie gras parfait / koffmans cabbage / dauphinoise potatoes / Rich Shiraz sauce Fish bouillabaisse / mussels – lobster – scallop – salmon / crab ravioli / buttered spinach Pan cooked loin of lamb / baby shepherd’s pie / gratin potatoes /roasted carrots /lamb & rosemary sauce Spinach & ricotta winter vegetable filo pie / Sweet potato purée / creamy broad bean cassoulet

D E S S E RT S

Chilled chocolate fondant / vanilla ice cream / salted caramel sauce / toffee popcorn Passion fruit mousse / coconut caviar / mango sauce / almond tuile Banana semi Fredo / rum & raisin ice cream / pecan nougat / rum syrup Chocolate & cranberry Mille feuille / cranberry sherbet / chocolate sauce / cranberry & morello cherry marshmallows Cherry port Brule / pistachio shortbread / spiced cherry & port compote

T E A O R C O F F E E W I T H H O M E M A D E T RU F F L E S & F U D G E

5 COURSES & GLASS OF BUBBLY AT MIDNIGHT

TO BOOK

T: 01732 810360

£65

Per Person

£20 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event

The Chaser Inn, Stumble Hill, Shipbourne, Tonbridge, Kent TN11 9PE Email: bookings@thechaser.co.uk Web: www.thechaser.co.uk

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INN S S 13

ROENU 20£65 C M D K

R ’S EVE E BAN A M R LIV

EA E & TH NEW YURSES

O

3C

A GLASS OF BUCKS FIZZ AND NIBBLES ON ARRIVAL AT 7PM BLOODY MARY GAZPACHO WITH PESTO CHEESE STRAWS

A SELECTION OF CHEFS’ F E S T I V E B R I T I S H TA PA S *Devils on Horseback *Crispy Tempura Zucchini with a Sweet Chilli Sauce *Shredded Ham Hock Mini Wraps with Honey & Mustard *Spicy Breaded Boccancini Mozzarella *Arancini (Crispy Risotto Balls) *Cod Goujons with a Paprika Batter

MAINS Classic Beef Wellington – Fillet Steak wrapped in Puff Pastry, with Mushroom Duxelle, Chicken Liver Pâté and Baby Leaf Spinach, Served with Red Wine Sauce and Roasted Fondant Potato Pan Roasted Guinea Fowl – Pearl Barley & Parsley Mashed Potato – Baby Vegetable Broth Roast Fillet of Sea Bass – with Parsnip Purée & Caramelised Garlic, Green Lentils & Smoked Bacon and Crushed New Potatoes Char Grilled Red Pepper Polenta – Buttered Arugula – Artichoke Purée – Sesame Seed Tuille All Main Courses are served with Roasted Root Vegetables, Sprouts with Bacon and Chestnuts and Braised Red Cabbage

A S S I E T T E O F D E S S E RT S *Chocolate & Spearmint Pot *Pear & Ginger Mini Bellini *Mini Bells of St Clements Pie *Raspberry & White Chocolate Frozen Parfait

TEA & COFFEE WITH HOMEMADE TRUFFLES

3 COURSES & LIVE BAND TILL MIDNIGHT TO BOOK

T: 01892 852423

£65

Per Person

£10 deposit per person on booking, full payment to be received 3 weeks before the event. Menu choices to be returned 10 days beforehand

The Mark Cross Inn, Mark Cross, Nr Tunbridge Wells, East Sussex TN6 3NP Email: enquiries@themarkcross.co.uk Web: www.themarkcross.co.uk

SUMMER / AUTUMN 2013

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ILL M GS2013 £49.95 N I NNMENUNIGHT U E D ADR’S EV AT MID L YE BBLY EO W H T NE S & BU 5

RSE

U CO

S TA RT E R S

Butternut squash soup – spinach & ricotta tortellini – sage & Parmesan crisp Chicken liver & foie gras parfait – orange marmalade – toasted brioche Goat’s cheese, spinach, beetroot & sundried tomato terrine – savoury biscuit – raspberry vinaigrette Tuna Carpaccio – olive oil with soy sauce – cracked sea salt & sesame seeds – toasted pine nuts Beetroot tarte tatin – candied walnuts – dill & green peppercorn dressing – watercress salad

BUCKS FIZZ SORBET

MAINS

Pan seared Barbary duck breast – potato & leek rosti – roasted baby turnips – buttered winter greens – sticky honey duck jus Pan roasted Lamb cutlet with sage, apricot & pancetta – confit lamb shoulder croquet – duck fat potato fondants – Stuffed plum vine tomato with baby spinach & parsley, Parmesan crust – rich province & green olive sauce ‘Surf & turf’ – Marinated pork tenderloin with honey & five spice, roasted scallops – pickled cucumber, mouli & carrot salad – lemongrass sticky rice cake Pan fried monkfish tail wrapped in Parma ham – roasted red & yellow peppers – artichoke & borlotti beans – Crushed new potatoes – cep mushroom veloute Wild mushroom & tarragon suet pudding with red wine sauce – shallot tartan – caramelised chicory & roasted cherry tomatoes

D E S S E RT S

Ginger biscuit base keylime pie – lemon sorbet - sweet strawberry coulis Spiced apple & pecan nut flapjack crumble – mascarpone & vanilla cream Warm treacle tart – Kenyan coffee bean ice cream Sticky toffee pavlova – honeycomb praline Selection of cheeses – Applewood smoked cheddar, stilton & brie – biscuits – chutney – grapes – celery

TEA OR COFFEE SERVED WITH PETIT FOURS

5 COURSES & GLASS OF BUBBLY AT MIDNIGHT INCLUDES DISCO UNTIL 1AM

£49

.95 Per Person

£10 per person required to secure your booking, then full payment and menu choices no later than 3 weeks prior to the event

BAR TICKETS £15 PER PERSON

Includes a glass of bubbly at midnight and nibbles

TO BOOK

The Old Dunnings Mill, Dunnings Road, East Grinstead, Kent RH19 4AT Email: enquiries@theolddunningsmill.co.uk Web: www.theolddunningsmill.co.uk

T: 01342 326341

Dress Code: “Black Tie or Smart Dress’’

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W

NE

UB

B ES &

S

UR

O 5C

E 9 E M LY £6 B

V ’S E

AR

YE

13 20 U N .95

G L A S S O F F I Z Z O N A R R I VA L

S TA RT E R S

Coquilles St. Jacque – King scallops sautéed and served in the shell, topped with chanterelle mushrooms and with a herb crumb & creamy mashed potato Braised pig cheek & William pear terrine – with granary toast & green tomato chutney Forest mushroom & crème fraiche soup – with a fresh rosemary cob South coast crab, tiger prawn & avocado tian – bound with lime & chilli homemade mayonnaise with Avruga caviar Pearl barley & Brighton blue cheese risotto – with thyme roasted root vegetables & beet root crisps finished with white truffle oil

FISH COURSE

Scottish smoked salmon & dill parfait – Set with clarified lemon butter & capers

MAINS

Trio of game – pheasant & smoked bacon pie with wild honey & crushed peppercorn glazed duck breast, game Scotch egg, roast shallots & celeriac purée with game jus Seared Fois gras – with medium rare British fillet steak medallion, garlic tossed green beans & potato terrine Corn fed chicken breast – with wild mushroom farce, fondant potato, creamy truffled leeks & crispy sage Pumpkin & Amoretti ravioli – in a twice cooked vine tomato sauce with shaved pecorino & sage pesto Roasted red pepper Wellington with courgette & brie mousseline – with celeriac garlic gratin & fine green beans Whole grilled lemon sole – prawn & chervil butter – Fondant potato, pea & cockle fricassee

D E S S E RT S

Classic crème brûlée – Madagascan vanilla infused set custard Poached winter fruit tart – Pastry tart filled with crème patisserie and poached winter fruits finished with a Champagne foam Moelleux au chocolat – A gooey melting salted caramel centered chocolate pudding served with a crème fraiche sorbet Pistachio Bomb – Pistachio mousse filled with a passion fruit and amaretto coulis Sussex cheese selection – Selection of our finest Sussex cheeses with a celery jelly, apple sorbet and pickled walnuts Baileys & white chocolate Cheesecake – Served with a popping candy tuille and raspberry glaze

5 COURSES & GLASS OF BUBBLY £25 per head deposit to secure your table with full payment due 3 weeks before. All tables to pre-order at least 7 days in advance. We don’t include a service charge as we feel this is should be left up to you.

TO BOOK

T: 01273 680400

£69

.95 Per Person

Stanmer House, Stanmer Park, Brighton, East Sussex BN1 9QA Email: info@stanmerhouse.co.uk Web: www.stanmerhouse.co.uk SUMMER / AUTUMN 2013

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CUSTOMER REVIEWS

YOUR

FEEDBACK IT’S ALWAYS GOOD TO KNOW THAT WE’RE GETTING IT RIGHT AND WE VALUE OUR CUSTOMERS’ OPINIONS ABOVE ALL ELSE. HERE ARE JUST A FEW OF YOUR THOUGHTS

THE CHASER INN

THE LITTLE BROWN JUG

“@thechaserinn @Whiting_Hammond all booked for my WKCCI raffle prize. Drooling already, looking at that pud!”

“Well deserved Friday treat @Little BrownJug1 (yes, again) with @Psyrinix after a long day.

Best retreat ever. :)”

(Jo Ostermeyer @JoOstermeyer, 15th September 2013) Twitter

(Caro Spinette @strangeblanket, 9th August 2013) Twitter

“A great place for children, family and pets.

I will be visiting here for years to come with the same guests I am always with as they love it as much as I do” (RachaelJ, 24th August 2013) Top Table

“Have been here a few times, but after the latest visit felt I really had to comment. Fantastic food and really top notch service. Doesn’t feel pretentious, just a top quality pub with top quality food and service.”

(WellFed, 9th August 2013) Top Table

“This is by far the best pub that does food in the area. The atmosphere is nice and relaxed in both summer and winter and a great finish to a nice walk. Perfect food!”

“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!”

(Lofthouses, 26th August 2013) Trip Advisor

(619robin_sunshine619, 8th May 2013) Trip Advisor

THE FARM @ FRIDAY ST

THE MARK CROSS INN

“Beat the heat with wicked salads @farmfridayst.

Chorizo, prawn and crayfish salad was the best I have ever tasted”

“Another great lunch @TheMarkCross ....my favourite haunt!

The views are stunning and the service is fantastic!”

(Steve Field @FieldySteve, 19th July 2013) Twitter

“We were not disappointed. The staff were extremely helpful and friendly. The menu catered for the vegetarians and children in our group. Steaks were excellent and the desserts were worth waiting for! We will be back!”

“The whole experience was an absolute delight.

First class service and food. Would recommend this stunning pub to anyone looking for a place to really impress friends and family!”

(SeriousPig, 7th July 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.”

(bruno s, 5th May 2013) The Farm @ Friday Street, Trip Advisor

(Lucy Saxton @Lucy_Sax, 25th August 2013) Twitter

(HungryMonkey42, 24th August 2013) Top Table

“The food was delicious and fast to be served to us, it completely exceeded all expectations. Overall the staff made our evening and the delicious food really compounded the attitudes and atmosphere of the entire building. Thank you very much, if we lived closer we would be back in a flash.”

(Diamond1275, 2nd August 2013) Trip Advisor

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THE OLD DUNNINGS MILL “At @dunningsmill for Sunday Lunch, yum yum yum!”

(Anna Morris @fitwithzumba, 21st April 2013) Twitter

“Whiting and Hammond have done it again.

Another excellent pub with superb food, wine and service. Pleasant ambience with an old water wheel as well.”

(Adrian, 28th July 2013) Top Table

FOOD FOR THOUGHT We love nothing more than to hear that our customers have enjoyed their time with us, but equally welcome any constructive advice that can help make our service even better next time.

Here are some examples of when we didn’t get it quite right...

The Cricketers Inn “A good menu but when the food turned up it lacked seasoning which left the food a little bland, good size portions but the Panacotta had no wobble & the best thing about the venison burger was the best sweet potato chips I’ve ever had :) a few tweaks & this could be a great place all round!”

(Julie C, August 2013) Trip Advisor

“Really nice pub, good atmosphere, marquee type outdoor eating available. Family friendly.

Active Water wheel. Staff excellent – knowledgeable and good service. Will visit again! Thank you for a lovely evening.” (suzie50157, 20th July 2013) Trip Advisor

The Mark Cross Inn “Lovely pub. Lovely garden.

Super efficient service with a smile but unfortunately my meal was below standard. It’s really rather a lovely pub and with super, super efficient service that is second to none. I will return here again on the hope that this was a one off because everything else was just about perfect.”

(Pollenca, September 2013) Trip Advisor

THE CRICKETERS INN “@Cricketers_Inn great sat night what I can remember! Should do it more often ;-)” (Jon Pickering @JonPickering, 11th August 2013) Twitter

The Old Mill “Visited on a busy Friday night with my husband and daughter. Bar busy with lots of tables booked for the evening. Found a table and got quick helpful service. Only issue if you have young children, no children’s menu, will do adult meals with child portions. Very nice resturant, bit expensive but a very tasty meal.”

(Liz D, August 2013), Trip Advisor

“We know the pub well and it lived up to our expectations. The food was good as was the service. The waitresses were very thoughtful and attentive. The “Cricketers” has a very pleasant ambience. We will return soon. Well done!” (toptable diner, 8th August 2013) Top Table

“The food is excellent as is the service. The management and staff have really set the bench mark, if anyone is considering running a similar type premises you could learn a lot from seeing how the Cricketers do it. A fantastic place which I intend on returning to many times!”

(Gurka G, 26th August 2013) Trip Advisor

BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH CONSTRUCTIVE COMMENTS

STANMER HOUSE “@StanmerHouse just had an amazing pork and apple Scotch egg at Glynde food and wine festival @GlyndeFoodFest” (Phil Burrowes @Avantphoto, 13th July 2013) Twitter

“Lovely food – reasonable prices – good breakfast menu and friendly helpful staff. It’s great to see this place up and running successfully after being empty for so long. I would imagine a great location for a wedding and I hear the Sunday lunches are good too.” (b_mccall984, 13th August 2013) Trip Advisor

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COMPETITION

YOUR CHANCE TO WIN

A FABULOUS NEW YEAR’S EVE NIGHT OUT WITH FRIENDS OR YOUR HOMEMADE DISH ON OUR MENU All you have to do is send us an original recipe (which can be a starter, main or dessert), along with the cooking method and a photograph of the prepared dish, and we’ll include the best entry on the menu of all seven of our pubs and restaurants for a limited time! The recipe must be your own creation and cannot be from a cookbook, so be as creative as you like!

What’s more, if you’ve got an eye for photography, your foodie shot will be featured in the next issue of Gastro!

WE LOOK FORWARD TO RECEIVING YOUR ENTRIES!

The winning photo will need to be in colour and you will also need to include the name of the dish for publication.

For our second competition, we’re offering a complimentary meal for four (including two bottles of wine) on New Year’s Eve at a W&H venue of your choice! To win this fantastic prize, you’ll need to email us with the story of your favourite New Year’s Eve memory (keep it clean, please!) and we’ll select the best as the winner.

TERMS AND CONDITIONS Only one dish and one photograph will be chosen as winners and Whiting & Hammond’s decision is final. The prizes are as stated above and cannot be substituted.

Only one entry per person will be accepted.

The winning recipe will be featured on the menus of all seven Whiting & Hammond venues for a limited period of one month only, beginning when the winner has been notified. Final dates will be at the discretion of Whiting & Hammond.

The winning photograph will be included in the Winter/Spring issue of Gastro magazine, which will be published in January. All photo submissions must be high resolution (3OO DPI).

Only one meal for four is available, which must be taken on December 31 2O13. Venue preference must be stated in your email. Alcoholic beverages may be substituted for soft drink alternatives.

For both competitions, simply email your entry (including full contact details) to office@ whitingandhammond.co.uk no later than Sunday December 15 2O13.

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

re

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_3_Aut/Win13_Recruitment*.indd 3

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SUPPLIERS LISTING

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

ADRIAN MECKLENBURGH

HT WHITE & CO. LTD.

www.mecklenburghdrinksolutions.co.uk | 01622 769 760

www.htwhite.com | 01323 720 161

BG BENTON

I.A.HARRIS

www.bgbenton.co.uk | 01892 767 276

www.iaharris.co.uk | 020 7622 7176

BIBENDUM

J AND I CARS

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

www.jandicarsales.co.uk | 01892 771 116

COOPER BURNETT

JOSEPH ISAAC

www.cooperburnett.com | 01892 515 022

www.joseph-isaac-hairdesign.co.uk | 01892 529 977

CHILSTONE

LOCH ASSOCIATES

www.chilstone.com | 01892 740 866

www.lochassociates.co.uk | 01892 773 970

EDIBLE OIL

LARKINS

www.edibleoildirect.co.uk | 01797 364 100

01892 870 328

ELLIS OF RICHMOND

NATWEST

www.ellisofrichmond.co.uk | 0208 744 5550

www.natwest.com | Sarah Hilliard 01892 790 635

ENOTRIA

PENSHURST FINE FOODS

www.enotria.co.uk | 020 8961 4411

01892 664 044

FENTON CHANDLER

RUSBRIDGE BAKERY

www.fentonchandler.co.uk | 01252 851 726

www.rusbridgefamilybakery.co.uk | 01892 528 328

FROBISHERS

SALCOMBE DAIRY

www.frobishers.com

www.salcombedairy.co.uk | 01732 851 523

FULLERS

SANKEYS

www.fullers.co.uk | 020 8996 2000

www.sankeys.co.uk | 01892 511 422

GARY A. SARGEANT FCA

SHIPBOURNE FARMERS MARKET

www.gary-sargeant.co.uk | 01322 614 681

01732 833 976 | 07768 643 614

GREENE KING

STREAMLINE BRIGHTON TAXIS

www.greeneking.co.uk | 07974 132 519

01273 202 020 | www.streamlinetaxis.org

HARVEYS

TREVOR MOTTRAM

www.harveys.org.uk | 01273 480 209

www.trevormottram.co.uk | 01892 538 915

HAYWARD BUTCHERS

WW LANDSCAPES

www.haywardsbutchers.co.uk | 01732 355 611

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

HR ADVISE ME

ZONAL

www.hradvise.me | 0844 225 4077

www.zonal.co.uk | 0800 131 3400

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LAST ORDERS

A WORD FROM THE TOP

performances and make it one to remember.

The chefs are currently enjoying putting together some great dishes to celebrate British National ausage week, which starts on November . ver the festive season, as well as having our Christmas menus on offer, the pubs have party nights planned throughout ecember with lots of live music, culminating in fabulous New ear’s ve celebrations to see in 1 with a bang.

We have put a lot of time and effort into designing our Christmas set menus this year, focusing on keeping the pricing down so that they are accessible to all and good value for money, without scrimping on our usual W&H culinary delights. We are sure you’ll be impressed, but please let us know if you’re not.

pdate on the Kings Head in evenoaks things are still moving along nicely and we are getting uite e cited now about our plans to make it just as good as our other seven award winning sites. We’re on course to be open in early spring...

Anyway, off with the editorial togs and back into the chef’s whites. I hope to see you all around the pubs, but if not, I wish you and all of our crew a very Merry Christmas and a Happy New ear.

As they say, I’m off to the pub. ee you in

1

Cheers, Brian Keeley Whiting M

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PHOTOGRAPH: SAM YARDLEY

Y

ou know what they say – third time lucky.

We narrowly missed out on Magazine of the ear with the first two issues, but this one is a cert to take the title; it is a bumper issue. rom where I sit, things are looking pretty good in the run up to the Christmas season. The economy looks as though it’s on the up gawd, even house prices are on the rise again , plus Ta arity ay was a huge success thanks for your support, gang and should show this and any other Government that we should be on a level playing field with the supermarkets. How is your local pub supposed to survive if you can buy food AT free from the supermarkets K, we’re not starving, but margins are pretty tight. The success of Ta arity ay was not just down to all of you customers coming in, but also because the industry came together in a concerted effort to get this unfair AT stripped from our part of the food sector. id you know that we are one of only three countries in urope that doesn’t give its hospitality industry this sort of concession But enough of the political moaning we have lots to look forward to Between now and Christmas we have fantastic Halloween celebrations in store with the night getting bigger and bigger each year, the sites are looking to outdo their past

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MAKING THAT BOOKING Whether you’re organising a festive office party or some end of year merriment to see in 2014, here are all the names and numbers you’ll need when planning your Christmas and New Year celebrations at Whiting & Hammond...

THE LITTLE BROWN JUG 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, Kent DA13 0QA

Manager: Craig White

Manager: Ash Baldwin

Manager: Paul Giles

Head Chef: Daniel Curtis

Head Chef: Dave Deane

Acting Head Chef: Laura Parnell

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

STANMER HOUSE

Dunnings Road, East Grinstead,

15 Friday Street, Langney,

Stanmer Park, Brighton, East Sussex BN1 9QA

West Sussex RH19 4AT

Eastbourne, East Sussex BN23 8AP

Manager: Simon McLoughlin

Manager: Janet Webb

Manager: Paul Worman

Events Manager: Rebecca Weller

Head Chef: Steve Ednie

Head Chef: Neil Parfitt

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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GASTRO 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

WHITING & HAMMOND’S

RECIPE FOR SUCCESS

IS FOR YOU - OUR CUSTOMERS

The chance to have your homemade dish on our menu

TIME HONOURED CENTENARY

PICK OF THE CROP

FREE MAGAZINE

This family’s been delivering fruit and veg for six decades

Celebrating 100 years of Elizabeth David

BIG SMOKE BREWERS

We raise a glass to Fuller’s - the Pride of London

Our man mixes rugby and wine down under

CLASSY COCKTAILS

LOYALTY CARD

Unwrap our gift to you this Christmas

Gadgets that are causing a real stir

ISSUE 3 AUTUMN/WINTER 2013-2014

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WINING AUSSIES

THE BOY WONDER

Britain’s youngest Head Chef, Luke Thomas, spills the beans

08/10/2013 16:18