AT HOME

Beckenham Sales & Lettings

22 High Street, Beckenham, Kent, BR3 1AY

T: 020 8663 9000

E: infobe@sinclairhammelton.co.uk

Bromley Sales

23 High Street, Bromley, Kent, BR1 1LG

T: 020 8464 5566 Option 1

E: info@sinclairhammelton.co.uk

Bromley Lettings

2 High Street, Bromley, Kent, BR1 1EA

T: 020 8464 5566 Option 2

E: info@sinclairhammelton.co.uk

Hayes Sales & Lettings

49 Station Approach, Hayes, Kent, BR2 7EB

T: 020 8462 0360

E: infohy@sinclairhammelton.co.uk

Petts Wood Sales & Lettings

1 Chatsworth Parade, Petts Wood, Kent, BR5 1DF

T: 01689 806770

E: infopw@sinclairhammelton.co.uk

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

Garden Road, Bromley£2,500,000

An individual and unique family home of immense character built in 1898. The grand interior comprises a reception hallway, double aspect reception with original fireplace, dining room overlooking the garden, kitchen/breakfast room and guest cloakroom. First floor are four bedrooms, two with en-suite facilities, family bathroom with separate WC. Second floor are two further bedrooms. To the rear - south facing 180‘ garden, single garage to the front.

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

This large 1930's four bedroom detached home with a separate annex is situated within a stones throw of Hayes secondary school. The property is decorated throughout to a high standard, has an open planned kitchen/diner and is walking distance to Hayes high street and station. It also has off street parking and garage and the master bedroom consists of a large walk in wardrobe and en suiteopen planned kitchen/diner.

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

Imposing five bedroom detached family home in excess of 3000 sq ft. Set over three floors, comprising; grand entrance hallway, two receptions, study room, dining room, utility/shower room, breakfast room and 21' kitchen. First floor - large principal room with four piece en-suite, further two double bedrooms and family bathroom. Second floor - further two bedrooms. Externally - beautiful 127' rear garden with large decked area and summer house. Carriage driveway for multiple cars and garage. EPC Rating D

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

ARABIAN

Nights

Ignite your senses at W Abu Dhabi - Yas Island, the only hotel in the world located on top of a race track, as you live it up and bask in the Arabian sun.

The vibrant 499 guest rooms and suites offer spectacular views of the race track or Yas Marina. Explore a unique dining destination with bold cuisines in any of the six restaurants and bars. Sample inspiring gastronomy at Garage, a multi-kitchen dining hub housing five distinct cuisines or immerse yourself in the vibes of Sicily at Amici for an authentic Italian experience. W Abu Dhabi – Yas Island is filled with hidden gems. Take in killer views and bold beats over a drink at W Lounge or kick back with a cocktail at WET Deck, where DJ’s spin the latest tunes. This is where anyone who is anyone hangs out. Make a splash in any of two pools or hit FIT to achieve those fitness goals; and when you're ready to detox, the SPA will be waiting! A modern and sophisticated destination for an exhilarating Island escape, W Abu Dhabi - Yas Island is located in the heart of buzzing Yas Island and is just 10 minutes away from the Abu Dhabi International Airport. The hotel also offers a total of 3,520 square meters of event space, including the Great Room, seven studios, four strategy rooms and an outdoor Palm Garden for meetings and social gatherings. Get ready to Rev Up on or off track!

Guestrooms

The vibrant 499 guestrooms and suites offer plush amenities, complimentary Wi-Fi and floor-to-ceiling windows with spectacular views of the racetrack or Yas Marina. Experience modern convenience, centralised speakers and a media hub panel offering easy connectivity to keep the beat going.

Extreme WOW Suites

With a never enough attitude, steal the scene and stay at the Extreme WOW Suite that boasts of 409 square meters of ultimate luxury spread over two floors. Live it up and hit repeat in your private lap pool or sauna and enjoy 180 degree views of Yas Island. And just because you can, shake up a cocktail at the W MixBar and kick back under a chandelier of Swarovski crystals.

Whatever/Whenever®

No task too small, no ask too big. Whether you’re craving a cold drink or devising your dream excursion, we’re here to make it happen with our Whatever/Whenever® service. Whatever you want. Whenever you want it.

Amenities

Whether it’s business or pleasure, we help you coordinate the perfect experience. Explore a unique dining destination with bold cuisines in any of the seven unique restaurants and bars. If it’s fun you seek then hit Yas Beach and soak up the sun, go kayaking in the mangroves, have a swing at the only links golf course a moment away from the hotel, or take your pick from three record breaking theme parks. Step onto the racetrack and experience the need for speed at Yas Marina Circuit.

COCKTAILS & CUISINE

Garage

Garage is a culinary movement driven by a passion for flavour and fueled by diversity. Known for its sharing style food concept, Garage is a beautifully designed open kitchen journey, spread over different cuisines, with each outlet designed for guests to interact with the Chefs and watch their food being prepared. Five unique hubs within Garage include ‘Steam Table’ serving noodles and dumplings, ‘Nikkei House’ offering Japanese-Peruvian cuisine, ‘Mezza Bar’ focuses on Lebanese style mezze, ‘Meat Vault’ offers grilled cuts, and ‘Tart Van’ which offers tarts and ice cream. ‘Tap Wall’ is the beverage concept of the venue offering 11 beverages on Taps.

W Lounge

Mix and mingle at W Lounge taking in amazing views of the marina and the race track. Sip and savour from one of the three bespoke bars all in one fab destination while the resident DJ plays the latest tunes. W Lounge has something for everyone, whether you’re looking at something Classic, with a hint of Botanical or a dash of the Innovative. Enter the feather inspired dome into a world of a super-bloom, the interiors of W Lounge are sure to leave you in awe. And while you’re sipping your favorites, don’t miss a selfie on the flower-feather throne!

Wet Deck

Offering breathtaking views of the Yas Marina and the Circuit, WET Deck is the hottest place to cool off, take a dip, make a splash and get your glow on. Expect next level, energy soaked celebrity workouts, killer parties and delicious beverage and food offerings all celebrating our philosophy of DETOX. RETOX. REPEAT. With bites and bigger bites, a mixologist to serve up your favorites and the DJ to spin the beats, WET DECK is the place to see and be seen.

Roastery

Every moment holds a caffeinated mood. At Roastery, we respect these moments and believe in creating the perfect blend to accompany them. Each of our handcrafted brews are thoughtfully created and roasted to match the mood of the day. From single blends to unique combinations, treat yourself to new aromas and brews every day and also ask for Roastery-Roasted coffee beans to take away!

Amici

Your neighbourhood Italian eatery, offers an authentic Italian cuisine with a Sicilian twist. Amici is the place to gather with friends & family and enjoy great Italian food.

wabudhabiyasisland.com

This four bedroom detached home set in one of Hayes' prestigious roads its modern throughout and well-kept by the current vendors. It has a one of a kind rear garden with a large patio terrace and steps leading down to open garden area. The master bedroom benefits from an en-suite shower room. It is a truly beautiful home which has to be seen to fully appreciate.

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

Excellently presented, extended and substantially modified chalet home. This beautiful property is set within reach of Petts Wood Mainline Station and several excellent local schools. The property features a spacious entrance hall, four double bedrooms, a large open plan kitchen/diner with feature island and bifold doors. It also boosts a secluded south facing garden.

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

Great Elms Road, BromleyGuide

Stunning four bedroom, two bathroom family home. Comprising an entrance hallway, dual aspect generous reception with feature fireplace, large kitchen/diner with quality fitted units and double doors to garden and inner courtyard. First floor - four bedrooms, family bathroom, additional shower room and large bright split level landing. Solar panels, well stocked and landscaped rear garden with children's timber built playhouse, pizza/clay oven and patio area.

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

Butter

Butter is the essential book for anyone who loves to cook with this glorious, versatile ingredient.

Through over 130 original recipes, James Martin presents some of his favourite new dishes and classics –everything from savoury delights like Butter-poached lobster, Truffle butter brioche, Chicken with 'nduja butter and Dover sole meunière, to sweet treats including Rhubarb custard bread and butter pudding, Shortbread and Rum Baba.

Butter can bring so much to a plate of food and James showcases this comforting superstar of cooking to its very best.

Sea Bass En Croute with Hollandaise Sauce

600g puff pastry plain flour, for dusting

1 sea bass (approx. 1.2–1.4kg), skinned, boned and cut into 2 fillets

FOR THE MOUSSE

75g sea bass, skinned 75g scallops

125g egg (about 3 eggs)

1 egg yolk

200ml whipping cream

25g pistachios, chopped a few sprigs of tarragon, chopped sea salt and freshly ground black pepper

FOR THE HOLLANDAISE SAUCE

250ml white wine

100ml white wine vinegar

2 sprigs of thyme

2 sprigs of tarragon black peppercorns

3 egg yolks

225g butter, melted 35g clotted cream

FOR THE EGG WASH

2 eggs

25ml full-fat milk

This is a true classic that I have been cooking for years and a fish like sea bass is great for this dish, but you can use any white fish, such as cod or haddock, or salmon. The most important thing with this recipe, apart from the quality of the fish, is the homemade puff pastry. There is a massive difference in colour and texture and above all else, taste. Served with hollandaise sauce, this is a classic that is worth the effort.

To make the mousse, blend the sea bass, scallops, whole eggs, egg yolk and cream in a Thermomix, in one movement, until homogenous and smooth. Fold through the pistachios and tarragon and season with salt and pepper. Mix together the eggs and milk for the egg wash.

On a lightly floured surface, roll out the puff pastry to a thickness of 3mm, then divide it into 2 equal pieces. Transfer one piece to a baking sheet. Lay the first sea bass fillet onto the pastry and spoon the mousse evenly down its centre. Sandwich the other fillet on top. Carefully place the second sheet of pastry on top, trimming any edges to fit, and seal it in with egg wash. Cut out a pastry fish using the pastry offcuts to decorate the top of the sea bass parcel. Brush the top and sides with the egg wash and chill for 30 minutes, then add the pastry fish and any other details. Preheat the oven to 1900C (1700C fan)/3750F/gas 5.

Bake for 20 minutes until the pastry is golden brown and evenly baked. While the fish bakes, make the hollandaise. Add the wine, wine vinegar, thyme, tarragon and 4 grinds of black peppercorns to a pan over a high heat and boil rapidly to reduce by half. Pass this through a sieve and store refrigerated in a clean jar, for use now and with leftovers another time. In a bowl set over a pan of simmering water, whisk the egg yolks with 3 tablespoons of the reduction and a good pinch of salt until you have a thick, glossy, light sauce. Then carefully, in stages, whisk in the melted butter, pouring it in a steady stream. Finish the hollandaise by mixing in the clotted cream and seasoning with some salt and pepper. Set over a pan of simmering water to keep it warm.

Serve a slice of the sea bass en croute with the hollandaise sauce on the side.

‘Quite simply the most important ingredient in our kitchen. But James, everything in moderation!’

Galton Blackiston Morston Hall

Squid with Burnt Butter & Fried Capers

4 large squid, cleaned

2 tablespoons plain flour

50g butter

sea salt and freshly ground black pepper

FOR THE SAUCE

200g butter

2 tablespoons small capers

juice of 1 lemon

1 small bunch of flat-leaf parsley, chopped

Fresh squid seared in a very hot pan is such a simple dish, perfect for alfresco dining. The burnt butter with a touch of lemon and the fried capers are both key to this dish. Simply drain the capers and deep-fry them so that they pop open. Alternatively, just add to the foaming butter before serving.

Slice the squid into 10 x 3cm pieces and score. Place the flour and some seasoning in a shallow bowl, and coat the squid, dusting off any excess flour.

In a large frying pan, heat the butter and, when foaming, add the squid. Cook for 2 minutes, then flip over and cook for a further 2 minutes.

To make the sauce, put the butter in a large pan and heat until it’s nut brown. Add the capers, lemon juice and parsley.

To serve, divide the squid between 4 plates and spoon over the sauce.

Crispy Buttermilk Chicken with Chipotle Dressing

12 chicken thighs, skinned and boneless

500ml buttermilk vegetable oil, for deep-frying fine sea salt

FOR THE SEASONED FLOUR

300g self-raising flour

2 teaspoons celery salt

2 teaspoons dried oregano

2 teaspoons cayenne pepper

1/2 teaspoon ground nutmeg

3 teaspoons garlic salt

3 teaspoons onion salt

2 teaspoons dried thyme

1 teaspoon freshly ground black pepper

FOR THE CHIPOTLE DRESSING

1 tablespoon Dijon mustard

3 egg yolks

200ml vegetable oil

1 tablespoon chipotle chilli paste

TO SERVE

a few sprigs of coriander and mint, chopped

1 red and 1 green chilli, sliced

2 limes, cut into wedges

One of our most popular restaurant dishes for both kids and adults alike, the key is to use chicken thighs for the best taste, but soak them in buttermilk for at least 24 hours, as this flavours and tenderises the meat. The selection of spices is up to you, but this is our favourite combination. Simply mix with flour, coat the chicken and deep fry; if the chicken pieces start to colour too quickly, remove from the fryer and finish cooking in the oven, as you want the fryer at a temperature where it cooks the chicken through but browns the crumb at the same time. I love this with a chipotle dressing, tons of chilli and mint, and fresh lime.

Place the chicken in a large bowl or container and coat in the buttermilk. Cover and pop in the fridge overnight.

The next day, heat a pan of vegetable oil or a deep-fat fryer to 1700C (3380F). Mix the flour together with all the spices in a shallow bowl. Drain the chicken from the buttermilk and dredge it through the seasoned flour, coating each piece well.

Fry the chicken in batches for 6–8 minutes until golden and crispy, then drain on kitchen paper.

To make the chipotle dressing, whisk together the mustard and egg yolks. Slowly drizzle in the oil, whisking continuously until you have a thick dressing, then whisk in the chipotle paste.

To serve, pile the chicken onto a platter, drizzle over the chipotle dressing and sprinkle the herbs and chillies over the top. Dot with lime wedges for squeezing.

Frangipane & Cherry Bear Claws

1 x quantity puff pastry

50g demerara sugar

FOR THE FRANGIPANE

80g butter, softened 80g caster sugar

2 eggs

25g plain flour, sifted, plus extra for dusting

80g ground almonds

75g frozen pitted cherries, defrosted and chopped

FOR THE EGG WASH

2 eggs

25ml full-fat milk

TO SERVE cherry compote (optional)

I’ve got to be honest with you, this recipe is my chef Adam’s idea. I thought he was drinking when I heard the words ‘bear claws’ but it turns out he wasn’t. I love the idea behind this recipe – frangipane at its heart and a great cherry compote to go with it, and my god it tastes nice!

Preheat the oven to 1800C (1600C fan)/3500F/gas 4.

On a lightly floured surface, roll out the puff pastry to a thickness of 3mm and cut out 16 rectangles measuring 8 x 16cm.

To make the frangipane, mix together the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time until fully incorporated. Mix in the flour and ground almonds. Fold through the chopped cherries.

Whisk together the eggs and milk for the egg wash. Pipe a generous 2 tablespoons of the cherry frangipane into the centre of each rectangle. Egg-wash below the frangipane. Fold over the top off each pastry piece and seal the pastries. Slash 3 bear claw marks exposing the frangipane and cut 4 lines to make the bear fingers. Transfer them to a baking tray (or trays) lined with greaseproof paper.

Brush the remaining egg wash over the pastries and sprinkle with the demerara sugar. Bake for 25 minutes until golden and crisp. Cool on a wire rack and, when ready to eat, serve with cherry compote if you like.

Shortbread with Strawberries & Cream

There are so few ingredients in this recipe; it relies simply on good-quality butter, flour and sugar. If your mixture is a little bit too dry, add a little cold water, but not too much as the shortbread gets its name from the ratio of butter to flour to make it short – you are not making pastry!

Preheat the oven to 1700C (1500C fan)/3250F/gas 3.

In a large bowl, mix the butter, sugar and flour, rubbing them together with your fingertips until the mixture resembles fine breadcrumbs. Stir through the water to bring together into a dough.

On a lightly floured surface, roughly roll out the dough and then press into a 20 x 15cm baking tin. Sprinkle with caster sugar, prick with a fork and chill in the fridge for 20 minutes.

Bake for 10–15 minutes, then leave to cool in the tin on a wire rack. Cut into 20 rectangles and serve with strawberries and cream.

250g cold butter, cubed 110g caster sugar, plus extra for sprinkling 360g chilled plain flour, plus extra for dusting 1 tablespoon water

TO SERVE

fresh strawberries and clotted cream

James Martin Manchester

Located within the stunning Great Northern warehouse inside the Manchester235 Casino James Martin Manchester serves stylish, modern British food, combining classic favourites with exciting new dishes.

The Kitchen at Chewton Glen

The Kitchen at the award-winning Chewton Glen delivers stylish, informal, family-friendly, dining in a beautiful, brand-new, purposedesigned space.

Butter by James Martin (Quadrille, £22)

Photography: John Carey

Situated in one of Hayes premier roads, backing onto The Knoll park is this superb modern four bedroom 1930's semi detached house. The current vendors have modernised the property to a high standard throughout, so an internal viewing is highly recommended. Located within the ever popular Hayes Secondary School catchment and also being within easy walking distance of Hayes Station approach and railway station.

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

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Set on a prestigious road in Hayes is this rarely available four/five bedroom home which is situated opposite Husseywell Parks and Lake. This beautiful property is in catchment for both Hayes primary and secondary school as well as being walking distance to Hayes station, high street and old town. The property comprises of over 2000 sqft of accommodation, a master bedroom with en suite and balcony, as well as benefits including a utility room, downstairs cloakroom, garage and off street parking. The property also has potential to extend STPP. EPC Rating D Hayes | 020 8462 0360 | infohy@sinclairhammelton.co.uk

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Located in a quiet cul-de-sac is this beautifully presented two-bedroom ground floor flat with garage. The property boasts a good size reception room with patio doors into the communal garden and a private balcony. The modern fitted kitchen is equipped with Neff appliances and window lighting. There are two good sized bedrooms and a modern bathroom. Additional features include wood flooring, alarm, gas combi boiler, new radiators and new electrics to the kitchen and bathroom. EPC Rating C

Beckenham | 020 8663 9000 | infobe@sinclairhammelton.co.uk

Strike a

POSE

Created in 1975, the Kelly watch reveals new facets of its free-spirited attitude. Whether a metal bracelet, diamond-set or worn as a necklace, it demonstrates a light-hearted gift for self-reinvention.

A powerful style statement expressing a distinctive take on femininity, it derives its padlock shape from the iconic handbag designed by Robert Dumas in the 1930s.

In 2022, Kelly accentuates the fanciful side of

its nature by turning both mobile and playful. This Hermès watchmaking icon is a sparkling and mischievous jewellery timepiece that flaunts its clean-cut design and reaffirms its stylistic freedom and wearability. This feisty temperament is reflected in the lines of the case as well as the new gold or steel bracelet encircling the wrist.

The game is on and another way of wearing it is on the cards: Kelly becomes a sautoir

The New Kelly jewellery timepiece from Hermès combines both classic iconic 1930’s design with freedom and wearability.

necklace by slipping into a black boxcalf or smooth alligator clochette secured to a leather cordlet, all crafted in accordance with Hermès leather craftsmanship skills.

There are five possible interpretations: in steel, in rose gold, with or without diamond setting and featuring a mother-of-pearl or spangled white-lacquered dial. Impossible is a foreign word to this Kelly synonymous with freedom – here and now.

HERMÈS London Sloane St. Store 1 Cadogan Pl, London SW1X 9PX www.hermes.com

BECKENHAM - BROMLEY - CHISLEHURST - HAYES - ORPINGTON - PETTS WOOD - WEST WICKHAM

RESIDENTIAL SALES - LAND & NEW HOMES - LETTINGS & MANAGEMENT

Turners Meadow Way£1,100 pcm

Sinclair Hammelton are delighted to offer this well presented 1-bedroom unfurnished flat, close local amenities and within 0.4 miles to Beckenham Junction and Clock House Station. This property offers a spacious living area and double bedroom with a modern kitchen and neutral bathroom. Further benefits include lounge/diner, ample hallway storage, and off-street parking.

Beckenham | 0208 663 9000 infobe@sinclairhammelton.co.uk

Hayne Road, Beckenham£1,150 pcm

An immaculately presented one bedroom apartment on the top floor which is set within a popular development in Beckenham. This beautiful home comprises of a balcony, air-conditioning and a modern kitchen. Further benefits include being offered as fully furnished with ample storage throughout and located between Clock House and Beckenham Junction.

Beckenham | 0208 663 9000 infobe@sinclairhammelton.co.uk

Fitzgerald Place, The Avenue£1,600 pcm

A two-bedroom, two bathroom, unfurnished, ground floor apartment close to Beckenham High street and Beckenham Junction mainline station. The property comprises of a good size reception room with patio doors to the communal garden, a master bedroom with an on-suite shower room, a second double bedroom, a family bathroom and a modern kitchen with dishwasher and washing machine.

Beckenham | 0208 663 9000 infobe@sinclairhammelton.co.uk

Bourne Way, Hayes£3,500 pcm

A beautiful, spacious four-bedroom unfurnished semi-detached Victoria house comprising of an open plan kitchen/diner with patio doors to the garden and a separate reception and dining room. There is a bedroom/study on the ground floor with three further bedrooms on the first floor, two bathrooms, a 12m square garden and off-street parking. Located a short walk to mainline station and local shops.

Beckenham | 0208 663 9000 infobe@sinclairhammelton.co.uk

Land or House for Redevelopment

If you feel that you may have land or a house suitable for development and are looking to sell, get in touch with our land and new homes division for an informal discussion without obligation. With the dynamics of the property market over the last 10 years, it is now a fact that many properties are worth more in re-development terms than as a single residence so receiving expert advice to establish the

Before After

value is vital. Our experts have an extensive knowledge of local and national planning policies and frameworks, and enviable contacts with a proven track record and large resources which enable them to make a success of even the most challenging of sites, or refurbishments and the vast majority of the land we are involved with is sold discreetly, with little exposure to the market.

Kathryn.s@sinclairhammelton.co.uk