gastro magazine summer/autumn 2013

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTRO

FINESTMeetTheWorld ’s

SUMMER SNAPSHOT

TIMELESS RECIPES

APPY HOUR

Seven pages of festival fun to whet your appetite – who do you recognise?

The best cookbooks revealed – how many are on your shelf?

The food and drink you’ll love on yoursmartphone

WEDDING TO REMEMBER

THRILL OF THE GRILL

RIOJARULES

Refl ections on a big day at Stanmer – “How they made

my dreams come true”

Fire things up with these brilliant barbecue gadgets

Why this Spanish region is top of our

wine list

Join us as we visit 10 of the best restaurants on Earth and introduce you to the three brothers who are living the culinary dream

THE SEVEN WONDERS OF WHITING & HAMMOND

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WELCOME

A big thank you to everyone who made our inaugural issue of Gastro magazine such a

success! For this edition, we knew we had to raise the bar from appetiser to main event and deliver an even more spectacular round up of foodie features. You won’t be disappointed, as we take you on another delectable journey into the heart of all things W&H.

If you’re already familiar with the magazine, you might recognise a few of the features we’ve got in store. Get to know our pubs a little better this time around as we introduce you to each of our seven staff teams, with one of our longest serving members providing a personal insight into 1O years of life at The Chaser.

We also catch up with two of our key suppliers – Penshurst Fine Foods and Larkins Brewery in Chiddingstone – to bring you the story behind some of our fi nest beers and produce. Speaking of which, we’ve harvested some more of the best seasonal ingredients for you to enjoy over the coming months. As for our wine, we take a trip to learn all about the

Rioja region of northern Spain, where some of our fi nest vintages hail from.

For our more techie readers, we’ll once again be delving into the world of foodie wizardry in search of the hottest iPhone apps and barbecue gadgets on the market. And if you’re thinking of having your wedding with us at Stanmer House, get some unique inspiration by taking a look at a real life couple who tied the knot at our latest venue.

To keep things fresh, we’ve introduced a number of new features for you to enjoy. In our cover story, we introduce you to the 1O best restaurants in the world, kicking off with the tale of three brothers from Spain who have taken the foodie world by storm and this year claimed the number one spot.

Looking for some inspiration in the kitchen? Not a problem – just head to page 59 for our pick of 1O of the best cookbooks to own, from old favourites to contemporary classics. On a similar note, our Executive Head Chef James Moyle-Rosser will once again be cooking up two of his personal favourites

from our menu for you try at home.Plus, it’s never too early to start thinking

about how (or, more specifi cally, where) you’re going to savour some festive food. Whether you’re looking to book your offi ce party or just want to pop in for a bite to eat while out shopping, get in early and reserve your table at one of our seven welcoming venues.

In the meantime, kick back, relax and enjoy all this and more as we welcome you back for a second helping of Gastro.

Cheers,

Brian Keeley Whiting MD

P.S. More from me on p. 95 Plus, keep your eyes peeled throughout the issue for your chance to win some fantastic prizes!

What’ll it be, then?

SUMMER / AUTUMN 2013 - 05

W&H_2_June13_Welcome.indd 3 09/07/2013 11:00

Contents11 48

22

41

Contents11 48

22

41

08 - FRONT OF HOUSE

Keep up to date with all the latest news from our part of the world

11 - THE SEVEN WONDERS OF W&H

All you need to know about our award winning venues, plus team pictures

21 - UPCOMING EVENTS

Here are some diary dates to look forward to with us this year

22 - CRÈME DE LA CRÈME

The three Roca brothers from Spain lead the way in our look at 1O of the world’s best restaurants

31 - MY FAVOURITE DISH

Chaser Inn manager Paul Roser shows you how to perfect a top choice from our menu

32 - MANNA FROM HEAVEN

We reveal how to get the most out of your seasonal ingredients over the coming months

37 - HAVING A LARK

Bob Dockerty, Head Brewer at Larkins, looks back at almost three decades of quality ales

41 - WEDDING TO REMEMBER

Get inspired for your big day with the real life story of a couple who tied the knot at Stanmer House

44 - SALAD DAYS ARE COMING

Stay in shape with our new salad and some expert nutritional advice from a personal trainer

46 - PENSHURST’S FINEST

Dion Massey of Penshurst Fine Foods talks about the history of one of the area’s leading food suppliers

48 - VIVA LA RIOJA

Take a trip to northern Spain to learn about one of our most beloved wine regions

53 - MR WHITING GOES TO TOWN

Join MD Brian Whiting on a trip to the shops to see where he gets his retail therapy

06 - SUMMER / AUTUMN 2013

W&H_2_June13_ContentsT.indd 6 11/07/2013 09:18

GASTRO08

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64

54

GASTRO08

64

54

32

75 - YOUR BUSINESS, OUR PLEASURE

Help to make your company fl ourish with a visit to Stanmer House

76 - GRILLING PERFORMANCE

Impress guests at your next barbecue with this stunning range of gadgets

79 - GASTRO GHOST STORIES

Give yourself goose bumps with some chilling tales from our pubs

81 - CHRISTMAS AT W&H

Get ahead of the game and book your offi ce party at one of our festive venues

85 - TO MARKET, TO MARKET

This is the guide to some of the best farmers’ markets in the area

87 - WHET YOUR APPETITE

Our roundup of the latest apps for food and drink lovers

88 - YOUR FEEDBACK

What you’ve been saying about our pubs and restaurants

91 - BE A WINNER!

Find out how to be wined and dined with a complimentary meal for two

93 - YOUR LOCAL NEEDS YOU

Discover what it takes to join the W&H team

95 - LAST ORDERS

MD Brian Whiting has the fi nal word with an exciting announcement

98 - MAKING THAT BOOKING

All the names and numbers you’ll need to reserve your table

54 - SUMMER ON A PLATE

Executive Head Chef James Moyle-Rosser shows you how to make some W&H favourites at home

59 - TIMELESS RECIPES

We select 1O of the best cookbooks to have in your kitchen – how many do you own?

64 - PICTURE PERFECT

Relive your favourite moments from our beer festivals, celebrations and events

73 - MEET THE TEAM

We chat to one of our longest serving staff members to hear about 1O years of life at W&H


Editor – Richard [email protected]

Writer – Frederick Lattyfl [email protected]

Publishing Director – Nick [email protected]

Designer – Tim [email protected]

Production Coordinator – Phil [email protected]

Commercial Manager – Clara Higgs-Prosser [email protected]

EDITORIAL & PHOTOGRAPHIC CONTRIBUTORS

Sam YardleyJoanna Turfi tt

Pete Sheppard @ Tranzmission DesignJon Silver • Centaur Foods

Wines from Rioja • Kim BrettPeter Jenkinson • Jim York

TOP COOKBOOKS BBC Books • Hodder and Stoughton

Pavilion • Penguin • Jonathan LovekinHamlyn • waterstones.comEbury Press • HarperCollins

BEST RESTAURANTS PHOTOGRAPHYEl Celler de Can Roca:

El Celler de Can Roca & David RuanoNoma: Ditte Isager

Osteria Francescana: Paolo Terzi & Alice Stanners

Mugaritz: www.mugaritz.comEleven Madison Park: Francesco Tonelli

D.O.M: Cássio VasconcellosDinner by Heston:

The Mandarin Oriental Hotel & Eddie JuddSteirereck im Stadtpark: Restaurant Steirereck

Vendôme: Albrecht Fuchs, Georg Gerber & Althoff Hotel Collection

Restaurant Frantzen: Jon Lacotte

ONE MEDIA AND CREATIVE LTDKenwood 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.

W&H_2_June13_ContentsT.indd 7 11/07/2013 09:22

NEWS

We are once again proud supporters and partners of Love British Food Fortnight, which runs from September 21 to October 6, starting with The Old Mill’s beer festival in East Grinstead (see p. 66 for details). Each of our sites will be offering menus highlighting local suppliers and sharing

platters. We will also be giving something back to the community by having food drop-off points at each of our pubs to encourage visitors to contribute goods (such as cans etc.), which will then be donated between the Trussell Trust and Nourish Community Food Bank. www.lovebritishfood.co.uk

Foodie Favourites

For the second year running, we have been heading to food festivals across Kent and Sussex. First up was the Brighton and Hove Spring Harvest, which saw Stanmer House selling a selection of sausage rolls, scotch eggs, pork pies and chutneys. The Old Mill also set up a stand at the Sussex Food Festival on July 6 and 7, while the following weekend saw Stanmer House and The Farm @ Friday Street showcasing offerings at the Glynde Food Festival. The summer finale will see Stanmer House at the Brighton and Hove Autumn Harvest on September 7 and 8.

Harvest time

Front oF HouseOur rOund up Of the latest happenings frOm the wOrld Of w&h

Lion’s sHare

W&H had two teams competing in this year’s Tonbridge Lions Triathlon on May 6. Raising money for The Pickering Cancer Drop-in Centre in Tunbridge Wells, a total of 1O three member teams competed, taking on each of the three tasks of running, cycling and swimming. Heading up our first trio was Brian Whiting, who set the pace with the cycling element, while our second squad saw Operations Manager Darren Somerton saddle up for the cycling. Both groups did fantastically well, raising £936 (including gift aid) for the award winning charity.

08 - summer / Autumn 2013

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VEGGIE VICTORY

In celebration of Vegetarian Week, which ran from May 21 to 27, each of our venues offered up delectable veggie menus, even tempting avid meat eaters to try something different. We have

since been honoured with a Local Hero Award from the National Vegetarian Society for our participation in the event. Brian Whiting says, “We are really pleased to be presented with this award. Our chefs love to be creative with their menus and they rose to the

challenge of putting together these vegetarian options, leaving us with some great ideas for dishes to use in the future.”

CRACKINGCHRISTMAS

We may only just be seeing the beginning of our long-awaited summer, but thoughts are now turning to planning ahead for future festivities. As tradition demands, all of our establishments will be decorated to the roof from the beginning of December to start a month of Christmas fun. Each site will have its own individual menu and entertainment running right up until the big day. Further details can be found on p. 81.

SUMMER SNAPSHOT

Despite the unseasonal temperatures, we launched our summer beer festivals back in April at The Mark Cross with great success as hundreds fl ocked to each of our venues. The events went from strength to strength, with The Little Brown Jug’s on May 1O to 12, followed by The Cricketers’ on May 17 to 19, which fi nally saw the weather we’d been hoping for. June 7 to 9

brought us The Old Mill’s and 21 to 23 ushered in The Farm’s. We may be halfway through, but each of the sites still has another event on the horizon. Check online or on p. 21 for further details.

CONGRATULATIONS

The winners of our fi rst issue’s competitions have been announced! Winning a bottle of Laurent Perrier Champagne were Mr and Mrs T Crockford from Hildenborough, while Karen Bryant and Mrs Anita Randall, both from Tunbridge Wells, won the meal for four and meal for two prizes respectively. Congratulations to all our lucky winners!

We may only just be seeing

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THE CHASER INN Location: Shipbourne, Kent

Opened: Summer 2003

Indoor covers: 149

Outdoor covers: 104

Ales: 5Staff: 48

Additional features: Three open

log fi res and one log burner

Fun fact: The only pub in Kent

to have its own currency in the

form of ‘Shipbourne Pounds’

To become an award winning pub and restaurant group, you need to have the best teams, the best food, the best service and the

best locations. Happily, at Whiting & Hammond we’ve got the lot and you’re invited to join us on a tour of our venues

Photography by Sam Yardley

OF WHITING & HAMMOND

THESevenWonders

FRONT ROW LEFT TO RIGHT:

Trish Moyle-Rosser (Deputy Manager)

Debs Manley (Bar)

Paula Barden (Waitress)

Vernina Bergiers (Waitress)

Paul Roser (General Manager)

2ND ROW LEFT TO RIGHT:

Bronnie Lambert (Waitress)

Emma Gilham (Waitress)

Izzi Prichard (Waitress)

3RD ROW LEFT TO RIGHT:

Pete Wearn (Chef De Partie)

Craig Akehurst (Pastry Chef)

Jody Shaw (Head Chef)

Simon Clements (Commis Chef)

Jamie Owens (Deputy Manager)


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THE OLD MILLLocation: East Grinstead,

West Sussex

Opened: October 2004

Indoor covers: 150

Outdoor covers: 100

Ales: 4Staff: 30

Additional features: Original

working watermill next to a

tranquil stream in the pub’s garden

Fun fact: Voted by East

Grinstead locals to represent

the town in a version of the

Monopoly board game


Paul Barber (Assistant Manager)

Gina King (Waitress)

Jessica Seifert (Waitress)

Hannah Curtis (Supervisor)


David Goozee (Apprentice Chef)

Stephanie Hanns (Bar/Waitress)

Ben Bayles (Commis Chef)

Toby Sawyer (Apprentice Chef)

Rebecca Warrener (Supervisor)

Jan Webb (Manager)


Bryn Todd (Barman)

Ben Bayles (Commis Chef

Steve Ednie (Head Chef)

Duke Chidgey (Deputy Manager)

Giuseppe Tesoro (Junior Sous Chef)



THE LITTLE BROWN JUG (Head Offi ce)

Location: Chiddingstone

Causeway, Kent

Opened: April 2006

Indoor covers: 155

Outdoor covers: 200+

Ales: 4Staff: 33

Additional features: Unique ‘

hut’ facilities for outside dining

and a play area for children

Fun fact: Formerly known as

The Station on account of its

close proximity to Penshurst

railway station, directly oppositeFRONT ROW LEFT TO RIGHT:

Jess Dennett (Front of House)

Zoe Spillane (Front of House)


Luke Williamson (Chef De Partie)

Chris Wearn (Front of House Supervisor)

Jonny Gain (Sous Chef)

Giovanni Dieni (Sous Chef)

Alex Whelptoon (Assistant Manager)

Katie Ashworth (Front of House)

Simon Haywood (Chef De Partie)


Tyson Marshall (General Manager)

Lewis Walker (Commis Chef)

Andy Mutter (Deputy Manager)



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THE MARK CROSS INNLocation: Mark Cross, East Sussex

Opened: September 2006

Indoor covers: 167

Outdoor covers: 150

Ales: 5Staff: 40-45

Additional features: Stunning

Sussex countryside views and an

outdoor play area for children

Fun fact: An extra staff member,

George the spider, frequently

resides on the cellar stairs – job

title unknown

LEFT TO RIGHT:

Claire Broadbent (Junior Assistant Manager)

Teresa Boyle (Assistant Manager)

Mike King (Deputy Manager)

Peter Napier Clark (Head Chef)

Ash Baldwin (Manager)

Carl Kingshot (Chef De Partie)

Kiran Shukla (Deputy Manager)

Toby Warren (Apprentice Chef)

James Mcilhatton (Commis Chef)

Sophie Rist (Front of House)

Grace Lane (Trainee Assistant)

Katie Aspinal (Front of House)

Issey Whiting (Front of House)



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THE FARM @ FRIDAY STREET Location: Eastbourne,

East Sussex

Opened: December 2007

Indoor covers: 180

Outdoor covers: 84

Ales: 5Staff: 27

Additional features: A large

‘Mezzanine’, referred to as The

Gallery, which can fi t up to 50

guests for private functions and

celebrations

Fun fact: Previously a fully

functioning farm until the

early 1980sFRONT ROW LEFT TO RIGHT:

Andrew Smith – (Apprentice Chef)

Alan Deane – (Roving Head Chef)

Laura Colvin – (Floor Supervisor)

Paul Worman – (General Manager)

April Veness – (Floor Staff)

Billy Hines – (Kitchen Assistant)

Nikki Newton – (Sous Chef)

Emma Payne – (Assistant Manager)

Rikki Massey – (Assistant Manager)

Gareth Nixon – (Deputy Manager)



THE CRICKETERS INNLocation: Meopham, Kent

Opened: Summer 2010

Indoor covers: 110

Outdoor covers: 125

Ales: 5Staff: 46

Additional features: Large

York stone patio area to the

rear and additional patio area

overlooking the cricket green at

the front

Fun fact: Played a signifi cant

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


Dave Joyce (Assistant Manager)

Lynda Collins (Barmaid)

Paul Giles (Manager)

Sean Buxton (Waiter)


Attila Molnar (Kitchen Porter)

Csaba Kalanyos (Kitchen Porter)

Laura Parnell (Sous Chef)


John Bennett (Chef De Partie)

Nathan Dale (Chef De Partie)

Lee Morgan (Sous Chef)



STANMER HOUSE Location: Brighton, East Sussex

Opened: November 2011

Indoor covers: 400

Outdoor covers: 500

Ales: 3Staff: 35

Additional features: Two

ceremonial rooms, seven function

rooms, three restaurants and one

coffee shop – the only one of our

venues that offers wedding and

conference facilities

Fun fact: As a Grade I listed

mansion dating back to 1722,

Stanmer was requisitioned

by the War Offi ce in 1942

as a means of providing the

Canadian Tank Regiment with

billets and live fi ring ranges

LEFT TO RIGHT:

David Riggs (Commis Chef)

Daniel Clamp (Senior Sous Chef)

Mike Jones (Deputy Manager)

Ollie Rudd (Sous Chef)

Sam Baker (Pastry Chef)

Simon McLoughlin (General Manager)

Richard Simmonds (Head Chef)

Katie Hales (Coffee Shop Manager)

Yasmin Ryder (Front of House)

Bruce Simmons (Assistant Manager)

Ellie Gabriel (Front of House)

Jordan Brown (Front of House)

Samantha Lingham (Admin Assistant)

Beverly Drew (Events Assistant)

Lauren Webster (Front of House)

Sam Alderman (Restaurant Supervisor)



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March 2013 - 00

out & about

Spring / Summer 2013 - 75

July 19 to 21 Mark Cross Beer Festival #2: Lock, Stock & Two Smoking Beer Barrells

August 9 to 11 The Cricketers Inn Beer Festival #2

August 16 to 18 The Chaser Inn 10 Year Anniversary Party

August 30 to September 1 The Farm @ Friday Street Beer Festival #2

September 20 to 22 The Old Mill Harvest Beer Festival

September 21 to October 6 Love British Food Fortnight - Bring Home the Harvest (all venues)

September 23 to 29 British Cheese Week (all venues)

October 4 to 6 The Little Brown Jug Oktoberfest Beer Festival

October 14 to 20 Chocolate Week (all venues)

October 31 Halloween (all venues)

Heading into December, the fun really begins with the official launch of our Christmas menus

across all locations from November 29 through to December 24. To find out what’s happening on

Christmas Day, Boxing Day and New Year’s Eve, keep an eye on our website at

www.whitingandhammond.co.uk For a full listing of each site’s Christmas menu, see p. 81

We may have already got the ball rolling on our beer festivals and other events this year, but don’t worry there’s still plenty to look forward to

throughout 2013. Have a peek at the months ahead to start planning your visits and we look forward to seeing you at your local W&H venue!

Summer / Autumn 2013 - 21

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W&H_2_June13_BestRestaurants.indd 2 08/07/2013 15:52

Every year, The World’s 50 Best Restaurants list is compiled by over 900 members of

Diners Club International. Spanning 26 geographical regions worldwide, some of the

most influential chefs, restaurateurs and food critics pool their collective expertise to

distinguish the greatest foodie landmarks on the planet. Never afraid of a little healthy

competition, we take a look at 10 of this year’s best and introduce you to the Roca

brothers, Jordi, Joan and Jospep, who claimed the number one spot



Location: Girona, Spain

Opened: 1986

Cuisine: Traditional Catalan

Head Chef: Joan Roca

Michelin stars: QQQ

From the menu: Lobster parmentier with

black trumpets, one of the first dishes on the

menu that is still enjoyed today

www.cellercanroca.com

For some, a love of food is innate from the

moment they are born. Such was the case

for the three Roca brothers, whose El Celler de

Can Roca in Girona, Spain was officially named

The Best Restaurant in the World this year.

Born and raised around the hustle and

bustle of their parents’ busy Can Roca

bar and restaurant, Joan, Josep and Jordi

Roca grew up in the popular Spanish

neighbourhood of Taialà. Throughout their

childhood they would play, watch television

and do homework in their parents’ bar,

captivated by the sounds and smells of their

mother and grandmother’s cooking that

emerged from the kitchen on a daily basis.

Destined for a vocation in cooking, Head

Chef Joan and Head Sommelier Josep opened

El Celler de Can Roca next-door in August

1986. Completing their studies at Girona

Catering School, the two took their home

experiences and added a more technical,

academic element to their menus, fusing

traditional Catalan cuisine with their own

unique interpretations. At the respective ages

of just 22 and 20 at the time, they were joined

in 1999 by Jordi, then 21, the youngest Roca

sibling, who came on board as Pastry Chef.

Having already renovated the restaurant in

1996, the three brothers relocated to purpose-

built premises at the nearby Can Sunyer

restaurant in 2007. Committed to their own

EL CELLER DE CAn RoCA


‘freestyle cooking’, they embrace an avant-garde

approach, while keeping in mind their ancestry

and heritage, an outlook that has stood them

in good stead, receiving their initial Michelin

star in 1995 (the first to be awarded to any

restaurant in the city of Girona), with a second

and third following in 2002 and 2009.

Rather fittingly, gastronomy has been

the lifeblood of the family for generations.

Josep Roca Senior, the patriarch of the

Roca dynasty, was born under the roof of

Can Reixach in Sant Martí de Llémena, the

restaurant where his own mother Angeleta

(the brothers’ grandmother) used to cook. It

was here where Angeleta passed down her

wisdom to daughter Montserrat Fontané,

Now that we’ve introduced you to the cream of the crop, here are nine more of the world’s best restaurants for you to try...

who in turn would share the family’s

passion, respect and affection for food with

her three sons.

Over the years, Joan, Josep and Jordi have

expanded their enterprise into a multifaceted

business that continues to encapsulate

their family’s ethos of innovative food and

traditional values. From Mas Marroch,

a converted 13th century farmhouse

turned-celebration space in Vilablareix to

Rocambolesc, an artisan ice cream store in

Santa Clara, the Roca name lives on through

food, family and forward thinking.

Fusing their combined expertise of ‘the

sweet world, the salty world and the liquid

world’, only time will tell what the future

holds for the three Roca brothers and their

magnificent restaurant. It would seem,

though, that the odds are in their favour.

After all, three heads are better than one.



Loosely translated as a hybrid of the

two Danish words ‘nordisk’ (Nordic)

and ‘mad’ (food), Noma is a restaurant that

beautifully refl ects its country’s ever-

changing scenery and culture. Occupying

an old warehouse on the waterfront of

the Christianshavn neighbourhood in

central Copenhagen, Chef Patron René

Redzepi has earned two Michelin stars

for his often radical use of ‘molecular

gastronomy’, utilising natural produce

from the local landscape in an attempt

to both capture and redefi ne the very

essence of New Nordic cuisine.

NOMA

Location: Copenhagen, Denmark

Opened: 2004

Cuisine: New Nordic

Chef Patron: René Redzepi

Michelin stars: ✱✱

From the menu: Beef rib and lingon berries

www.noma.dk

Set in the heart of

Modena’s bustling city

centre, Osteria Francescana

is a unique celebration and

fusion of modernity and

tradition. Always surprising

and innovative, Chef Patron

Massimo Bottura has made

his name by challenging

preconceptions of what food

should be like and creating

unexpected masterpieces

in the process. Building

intimate relationships with

his producers and artisans,

Massimo’s passion and respect

for where his food comes from

shines through in a range of

dishes that are described as

‘slow food in fast times’.

OSTERIA FRANCESCANA

Location: Modena, Italy

Opened: 1995

Cuisine: Modernist Italian

Chef Patron: Massimo Bottura

Michelin stars: ✱✱✱

From the menu: Tagliatelle with Bolognese ragù

www.osteriafrancescana.it

MUGARITZ

Location: San Sebastián, Spain

Opened: 1998

Cuisine: ‘Techno-emotional’ Spanish

Chef Patron: Andoni Aduriz


From the menu: Chocolate cake, cold almond

cream and cocoa bubbles

www.mugaritz.com

Food as a means of exploring different cultural and social

boundaries is at the heart of everything the Mugaritz team

does. Situated in the Spanish town of Errenteria under the

guidance of Chef Patron Andoni Aduriz, the restaurant has

maintained a profound connection with its roots through its

suppliers. Using the most seasonal ingredients in their recipes,

they offer patrons a diversity and variety rarely encountered

elsewhere, securing two Michelin stars for their efforts in

breaking new ground and broadening horizons.



ELEVEN MADISON PARKLocation: New York, USA

Opened: 1998

Cuisine: New French

Head Chef: Daniel Humm


From the menu: Multi-course tasting

menu recommended

www.elevenmadisonpark.com

The iconic Madison Avenue in

New York City sets the scene

for this chic, modern purveyor of

some of the fi nest New French food

on the planet. Utterly distinctive

in his approach, Swiss Head Chef

Daniel Humm has orchestrated a

menu detailing each of the dish’s

ingredients, inviting his guests to

share their preferences and tailoring

every meal to suit all tastes and

requirements. Embodying the city’s

rich, multicultural tapestry, this is

the very best of what the Big Apple

has to offer.

D.O.M.

Location: São Paulo, Brazil

Opened: 1999

Cuisine: Contemporary Brazilian

Chef Patron: Alex Atala


From the menu: Tasting menu of four

to eight dishes recommended

www.domrestaurante.com.br

In an endeavour to put Brazil

fi rmly on the culinary map, ex-DJ

turned Chef Patron Alex Atala has

looked to the Amazon rainforest

for inspiration. Advocating the use

of Brazilian ingredients, he has

almost singlehandedly changed

the way Latin American cuisine is

viewed, taking it upon himself to

educate critics and customers alike.

Tucked away in the Jardins region

of São Paulo, the restaurant offers

exclusivity, simplicity and modesty in

equal measure, staking its country’s

claim on the world food stage.

DINNER BY HESTON BLUMENTHALLocation: London, UK

Opened: 2011

Cuisine: Historical British

Head Chef: Ashley Palmer-Watts

Michelin stars: ✱

From the menu: Powdered duck breast

with smoked confi t fennel and umbles

www.dinnerbyheston.com

For his latest venture as a

restaurateur, Heston Blumenthal

has succeeded in cultivating an identity

that is quintessentially British. Housed

in the striking Mandarin Oriental Hyde

Park hotel, the playfully titled Dinner

evokes a sense of majesty with its

sleek, elegant interior, while the menu

brings Heston’s gastronomic wizardry

to more historic British dishes.

Head Chef Ashley Palmer-Watts

oversees proceedings, whose intimate

knowledge of British produce helped

acquire the restaurant’s fi rst Michelin

star within a year of opening.



As part of the exquisite Relais &

Chateaux hotel group, Steireck was

originally opened by Chef Patron Heinz

Reitbauer’s parents in 1970. Now relocated

against the captivating backdrop of

Vienna’s Stadtpark (City Park) district, the

restaurant has thrived in no small part due

to Heinz’s own farm, from which he sources

the majority of his menu’s ingredients.

Embracing both the old and the new in his

approach to cooking, the chef patron has

become something of an ambassador for

Austrian cuisine the world over.

STEIRERECKLocation: Vienna, Austria

Opened: 1970

Cuisine: Neo-Austrian

Chef Patron: Heinz Reitbauer


From the menu: Veal’s heart with oxheart

carrots and mizuna

www.steirereck.at/restaurant

Leading the so-called ‘New

German School’ of cooking,

Vendôme’s Chef Patron Joachim

Wissler has become well-known

for using traditional German

ingredients to compose avant-

garde menus of the highest order.

As part of the luxurious Althoff

Hotel Collection, the restaurant

can be found in the equally lavish

Grandhotel Schloss Bensburg, where

guests can enjoy meals of up to 25

courses. While taking its name from

a French town might be somewhat

misleading, Vendôme has garnered

a worthy reputation alongside its

neighbouring country’s fi nest.

VENDÔMELocation: Bergisch Gladbach, Germany

Opened: 2000

Cuisine: Modern German

Chef Patron: Joachim Wissler


From the menu: Velouté of langoustine

with artichokes and coriander

www.schlossbensberg.com/de

RESTAURANT FRANTZÉNLocation: Stockholm, Sweden

Opened: 2008

Cuisine: Modern Scandinavian

Chef Patron: Björn Frantzén


From the menu: King crab poached

in beer and dill

www.restaurantfrantzen.com

Established in the old town of Gamla stan in Stockholm, Sweden’s

culinary Shangri-La was formerly known as Restaurant Frantzén/

Lindeberg; that is, until its founding partnership of Chef Patron Björn

Frantzén and Pastry Chef Daniel Lindeberg parted ways earlier this

year, following the latter’s decision to open his own bakery. Fusing

Modern Scandinavian cuisine with Asian infl uences, Björn continues

to keep his menus seasonal, making the most of the produce from the

restaurant’s own garden and taking the reins with cutting edge fl air.



Untitled-3 1 08/07/2013 16:26

Untitled-3 1 08/07/2013 16:27

our food

DISHMy Favourite

In our ongoing endeavour to find out

what makes our team members tick, we

ask Paul Roser, Manager of The Chaser

in Shipbourne, to share his favourite

meal from the W&H menu. He didn’t

disappoint, selecting a meat feast that’s

certainly not for the faint of heart

“My favourite dish is The Chaser’s

BBQ sharing platter, which lends

itself perfectly to sitting in the beer garden

or courtyard with friends on a nice hot,

sunny day with a cold bottle of white. It is

more than enough for two and, as you can

see, is a dish that makes a real impact when

delivered to the table. It’s also catching;

once people see one platter served,

everyone wants one too! It has the works –

pork ribs, peri peri chicken, pork and leek

sausages, sweet potato wedges, corn on

the cob, garlic bread, a Caesar salad, onion

rings, coleslaw, BBQ sauce and garlic mayo.

A fantastic dish for summer!”

ServeS 2+

Preparation Time: 30 minutes

(not including marinating)

Cooking Time: 25 minutes

(not including pork ribs)

IngredIentS4-6 pork ribs

Peri peri sauce

200ml Coca-Cola

2 chicken legs

2 chicken thighs

Chilli flakes

2 pork and leek sausages

1 large onion (thickly sliced)

1 sweet potato (sliced into wedges)

1 corn on the cob

dIrectIonS

Before you start cooking, marinate the

pork ribs in peri peri sauce for 24 hours.

When ready, seal the ribs on the char grill.

Set them in a large pan and braise them in

the Coca-Cola for five hours at 130-140°C.

Once this is done, remove the ribs and

reduce the pan juice on the hob, which

creates our BBQ sauce. Next, marinate the

chicken legs and thighs in peri peri sauce

and chilli flakes and roast for 25 minutes at

160°C. While you do this, grill the pork

and leek sausages for 12 minutes and cover

the thickly sliced onion in beer batter and

deep fry for one and a half minutes. Cut

the sweet potato into wedges and blanch

them for eight to 10 minutes before deep

frying for a further three to four minutes

when required. Cut the corn on the cob

in two and boil until tender. Finally, serve

and enjoy with the BBQ sauce, garlic bread,

a Caesar salad, coleslaw, garlic mayo and

your choice of wine or beer.

The Chaser’s Summer Sharing Platter

Ph

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Ph

y b

y S

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ley


W&H_2_June13_MyFaveDish.indd 3 09/07/2013 10:50

August

Fruit Kicking off with the fruity side of

things, apples will be ripening up nicely this

month. As one of the most versatile additions

to your fruit bowl, they make welcome

complements to both sweet and savoury dishes.

to get you started, try your hand at

whipping up a batch of your own homemade

apple sauce, a great accompaniment to a

number of succulent pork dishes.

On the dessert front, a warm apple pie

or crumble will go down a treat and is

undoubtedly one of the nation’s favourites,

in particular when made from the Bramley

variety.

If you’re feeling a little more sophisticated,

you can shake or stir your very own apple

Martini for a fresh, zingy end to the warm

summer months.

Blackberries will also be up for grabs, so

don’t miss out on your chance to create a

fruity panna cotta or delectable crumble. the

same can be said for blueberries, which are a

must have for lovers of indulgent pancakes or

eye-catching muffins.

Vegetables Veggies will be in their

element over the coming weeks as plenty of

delicious greenery makes its presence known.

First up is marrow, which can be stuffed and

baked with just about anything you fancy

or transformed into a delightful lasagne or

moussaka.

Peppers also tend to rear their seasonal

heads and can be added to a dish or make a

statement all on their own. Particularly good

when stuffed with cherry tomatoes, garlic

and anchovies, they provide a wonderful

range of colour to any dish and are right at

home as part of a number of different cuisines,

including Mexican, Italian and Indian.

While you’re at it, don’t forget to pick up some

sweetcorn on your next weekly shop. For

alfresco diners who love nothing more than to

soak up those last rays of summer sun, a well-

seasoned corn on the cob with a generous lump

of butter will make any barbecue complete.

For the more forward thinking shopper,

meanwhile, it also works well as part of an

Oriental soup, which can be frozen and kept

ready for the colder months ahead.

As for salads, cobnuts will be causing a stir

and are divine when thrown in with a bit of

goats’ cheese.

Fish go under the sea for some beautiful

catches, including grey mullet, scallops and sea

bass. the former makes for fantastic paella

and the latter can be oven baked or grilled

with lemon, rosemary and cracked black

pepper. scallops make a marvellous addition

to a homemade fish pie or can be grilled with

hazelnuts and chestnuts and served with a

light garden salad.

Meat It might be slightly too early to start

thinking about hearty stews and warming

pies, but venison is nonetheless returning to

the menu. to make this rich, flavoursome

meat a little lighter for the remainder of the

summer, why not fry up a fillet and serve it

on a bed of salad and Mediterranean roasted

vegetables, along with some warm, crusty

bread?

sePteMBer

Fruit As the sun goes down and autumn

begins to creep up on us, it’s time to start

thinking about some more warming recipes to

see you through the coming months. to that

end, figs will be making their mark this month.

Perfect in a tart or a warm salad, they are

This is the time of year when summer

merges into autumn, which means there are plenty of key ingredients

and produce for you to look forward to over the next three months. So,

make a note and load up your trolley as we delve into nature’s larder

MannafromHeaven


W&H_2_Sum/Win13_InSeason.indd 2 09/07/2013 10:52

highly adaptable and can be enjoyed as part of

a starter, main or dessert.

Similarly, pears will be coming back

into play and are superb either hot or cold.

Whether poached and served with cream,

baked in a chocolate torte or served straight

from the fruit bowl with a few scoops of

your favourite ice cream, there are heaps of

potential in these juicy discoveries.

Rounding off the month’s fruity possibilities

are plums. Often served with duck in the

form of a sweet, aromatic sauce, it has become

something of a staple in Chinese stir-fry

cooking. Plus, if you’ve got a craving for jams

and marmalades, it’s ideal for jarring up a batch

and starting your day at the breakfast table.

Vegetables Admittedly, cabbage doesn’t

tend to provoke the most excitable reactions

from food fans. To be sure, it’s a vital part of

mum’s Sunday roast, but there will be loads of

other opportunities to put it to good use.

For instance, if you’re stuck for what to do

with said roast’s leftovers, bubble and squeak

is a classic British concoction that won’t fail to

put a smile on your face, while braised cabbage

with bacon or a steaming hot soup is to die for.

It might not quite be Halloween just yet,

but pumpkins will also be staking their claim

as vegetable of the month. Pies and soups are

the obvious choices, but adding it to a curry

or simply roasting up some seeds are equally

scrumptious options.

Fish Shellfish is far and away the catch of the

month in September as mussels and oysters

hit the shelves. Oysters make for an appetising

starter, especially when served with crunchy

lettuce and drizzled with lemon juice. They are

also prominent in Asian cuisine, such as creating a

sauce that can be used with beef, duck or chicken.

Similarly, there’s nothing quite like a hefty

portion of moules marinières to warm you

through on an autumnal evening, not to

mention the possibilities that arise when

it comes to Italian cooking. Indeed, a warm

seafood salad or mussels served with pasta,

chilli, garlic and parsley are truly fabulous

examples of their use in continental cooking.

Meat For lovers of Chinese food, duck is top

of the list in the meat department. Of course,

a favourite is the renowned crispy hoisin

wrap, sprinkled with some cucumber and

spring onions, however, this gorgeous meat is

also coupled well with ginger and a variety of

fruits, including orange and apricot.

Furthermore, for a gloriously sweet infusion,

try glazing it with honey mustard and marvel

at the results. You can try similarly mouth-

watering recipes with goose, which will also

be readily available.



34 - Summer / autumn 2013

Page34.indd 2 08/07/2013 15:58

Food - Favourite Dish

March 2013 - 00

OctOber

Fruit New fruity flavours aren’t easy to come

by at this time of year, but fear not – there are still a

few gems you may not have thought of that are just

waiting to be discovered.

Medlars are not necessarily a household name

but are definitely worth investing in. Similar in

appearance to an apple, these unsung heroes are

hard and green when ripe and only become edible

when they’ve been ‘bletted’, which is when they

turn brown and soft. they are now ready to be

eaten or turned into a style of fruit cheese. Similar to

lemon curd, they are cooked with eggs, butter and

sugar once the pulp has been strained.

Additionally, sloes are a form of wild plum with

green flesh and a bitter skin, which are tremendous

when turned into jam. More typically, they can be

used to make sloe gin, producing a fruity liqueur that

blends in well with a cocktail or in a sloe G and t.

Vegetables Get down to the root of things in

October with some celeriac options. Very versatile,

this terrific vegetable can be mashed, stewed or fried,

creating a host of meals you’re not likely to forget

anytime soon. Whether you’re prone to a freshly

made soup or some creamy dauphinoise, you won’t

be disappointed with the choices on offer.

In the same vein is salsify, also known as the

‘oyster plant’, which will be at its best this month.

Perhaps not quite as easily available as its fellow

root vegetables, you should be able to pick some

up from a more specialist grocer. Sweet, silky and

boasting a dramatic, sooty skin, they look the

part with a taste to match and can be pan-fried or

turned into a tasty broth.

Kale is making a comeback as well; it can be

steamed or fried to your liking and goes perfectly

with salmon. It’s a brilliant accompaniment for richer

meats such as lamb and steak, in addition to tasting

great as part of a creamy mash on the side.

If you’re more of a fungus lover, wild mushrooms

will be back in action and can be included fresh in a

risotto or sautéed on their own. Wonderfully varied,

they are just the thing for breakfast, lunch or dinner

and will have you converted in no time at all.

Fish While October is somewhat limited in

terms of seafood coming into its own, there are a

few hidden underwater treasures to be aware of.

Winkles, for example, will make a fine addition

to any seafood platter and, despite their finite

availability, undoubtedly make all the difference.

Meat Game meat will be seen on counters across

the board once more as the weather continues to

cool down. Among the most enjoyable of these

is pheasant. With its unique flavour, it is perhaps

in its prime when featured in a stew, but can be

just as easily perfected in a pie or stuffed with any

number of fruits, nuts and other delicacies in order

to enhance its already commendable flavour.




Page36.indd 2 08/07/2013 15:55

Summer / Winter 2013 - XX

having a larkWhen we set about employing the services of an additional beer supplier earlier this year, we didn’t need to look very far. For the best part of three decades, Larkins have

been making excellent ales right on our doorstep, so we thought we’d pop by for a pint and a catch-up with Managing Director and Head Brewer Bob Dockerty


W&H_2_June13_SuppliersLarkins.indd 3 09/07/2013 13:51

It’s no secret that we like to keep things local here at W&H. It seems only fi tting, then, that two miles down the road from The Little Brown Jug in Chiddingstone Causeway (a grand total of fi ve minutes by car) lies Larkins

Brewery in Chiddingstone, one of our latest suppliers of quality craft ales.

While many LBJ regulars will no doubt already be familiar with the Kent-based brewers, others may not know that they have been producing and distributing their wares for almost 3O years.

So, how did this nearby hop house come to be?The Larkins legacy began in 1986 when the Dockerty family bought The Royal Tunbridge Wells Brewery, which was then based in Grange Road, Rusthall. Already

equipped with the necessary gear, Chief Brewer and Managing Director Bob Dockerty put his expert knowledge to good use, quickly snapping up the premises and beginning the brewing process straight away.

Wanting a base closer to home in the long-term, Bob and his team also began prepping a renovated space at his very own farm in Chiddingstone, which the company would ultimately call home after relocating there the following year.

“The brewery is run by a close-knit team of four, three of whom have each been working at Larkins for over 15 years,” Bob explains.

As the production process got underway with Bob and his nephew Harry at the helm, the team – also including drayman Mick Howard and offi cer Guy Beckett – quickly made their mark with a beer that is low in alcohol content without compromising on its rich taste.

“Our most popular ale is Larkins Traditional (ABV

3.4%),” says Bob. “This is because, despite its low alcohol content, it still packs a fl avoursome, hoppy punch and has the moreishness factor. It is favoured by rural pubs and drinkers, especially as the low ABV allows one to drive home safely and within the law!”

Breathalyser test results notwithstanding, it is the emphasis on the rural locality that gives Larkins such a celebrated identity among its appreciators. Truly a brewery after our own heart, Bob’s farm has allowed for an almost entirely self-suffi cient production line, utilising the best of his home-grown ingredients to ensure the best possible results with each and every pint pulled.

“We grow 9O% of the hops used in our brews on the farm,” Bob explains. “This allows us to ensure quality and consistency, year in and year out. The only hops that we have to buy in are ones that are not suitable to be grown in this region of Kent!”

Sound familiar? Anyone accustomed to the

emphasis placed on local produce by our own company will no doubt be connecting the dots. It should come as no surprise, then, that we jumped at the opportunity of going into business with our friendly neighbours earlier this year. With the aforementioned Little Brown Jug – our very own HQ and head offi ce – just a stone’s throw away, it was a no-brainer.

“We have been guest suppliers, courtesy of Greene King, at The Little Brown Jug in Chiddingstone Causeway since February,” says Bob. “Whiting & Hammond have also been taking our beer at their Shipbourne pub, The Chaser Inn, since June. We hope that this relationship will continue for many years to come.”

Our thoughts exactly – without giving away too many trade secrets, we think we’re onto a pretty

good thing here, as the boys at Larkins seem to agree. Nonetheless, when pressed on any plans for the future, it would seem that Bob and his team are content staying just where they are.

“At the moment we have no plans to expand further,” he reveals. “We currently offer a very personal service to our trade customers, including technical support, reliable deliveries and beer of a consistently high quality.

“Our private customers also value being able to discuss their requirements for celebrations and charitable events.”

On that note, it would seem that the Larkins boys are clearly on top of things – and we wouldn’t have it any other way. After all, it’s comforting to know that Bob, Harry, Mick and Guy continue to concoct some of the best Kentish ales, just around the corner.

We did say we like to keep things local.

“WE GROW 9O% OF THE HOPS USED IN OUR BREWS ON THE FARM”

Managing Director and Head Brewer BOB DOCKERTY

LARKINS

Larkins Brewery, Hampkins Hill Road, Chiddingstone, Edenbridge, Kent TN8 7BB www.facebook.com/LarkinsBrewery



LARKINS TRADITIONAL: OG 1O35 (ABV 3.4%) A full tasting, hoppy ale with plenty of character for its strength – the brewery’s most popular session bitter, which accounts for 9O% of their production

LARKINS BEST BITTER: OG 1O45 (ABV 4.4%)Full-bodied and unusually fruity for its gravity with a pleasant caramel-sweet lingering aftertaste

LARKINS PLATINUM BLONDE: OG 1O36 (ABV 3.6%) SUMMER SEASONALA fruity, fl oral aroma coupled with a caramel malt that’s biscuity and only slightly bitter in fl avour. Golden in colour, this is a fi rm favourite at summer beer festivals

LARKINS PORTER OG 1O55 (ABV 5.2%) WINTER SEASONALThe multi award-winning winter warmer – a deep caramel coffee aroma and fl avour with a dark, opaque colour and a hint of red

ALL HANDS TO THE PUMP

Bob Dockerty, Managing Director and Head Brewer at Larkins, talks us through the production process of Larkins Traditional (ABV 3.4%), the one that started it all and their most popular beer to date

“The brewing process is very much like that used for any other real ale and involves liberating brewing sugars from malted barley using hot water, adding a special blend of our own hops and then fermenting with the aid of yeast.

We have been using the same strain of yeast since 1994, taking a little off each brew to use for the next one. We recently reached the 1,000th generation of this yeast.

We do not use any added sugars in our brewing process – only the ones liberated from the malted barley. This means that our beers are very suitable for diabetics, as well as those who want to avoid a headache the next morning!”

MINE’S A PINT OF LARKINS

For your consideration, we take a look at the brewery’s four key players

WINTell us your opinion on our beers and be in

with a chance of winning a meal for two at a

W&H venue of your choice – on the house!

Simply email us at [...] and we’ll automatically

include you in the prize draw. For further

details check out p. [...].




Page40.indd 2 08/07/2013 16:00

At Stanmer House, our elegant wedding facilities set us apart as the venue of choice for

brides and grooms who are looking to make their big day truly memorable. We talk to a

couple who have added their own personal flourish and tied the knot here at W&H

Something Borrowed, Something Blue

W e d d i n g s at s ta n m e r h o u s e


W&H_2_June13_Weddings Stanmer.indd 3 09/07/2013 10:42

XX - summer / winter 2013

S teven and I met in January 2OO3 on the dance floor of our favourite nightclub. I was impressed by his, shall we say,

‘unique’ style of dancing, which is always a great quality in a man!

We dated for four years before moving in together and then lived together for another four years before getting married – no one could say that we rushed into things.

I’m originally from New York and we were over there for my cousin’s wedding when Steven decided to pop the question. I was all dressed up and ready to go out when he got down on one knee in front of me. I thought he was going to take a photo and was so surprised when he asked me to marry him that I thought he was joking at first.

Nine months later we were at Stanmer saying our vows. The ceremony was held in the house and we had the reception in the marquee in the garden.

As we both love to travel, we named the tables after cities that we had visited together. One of my favourite trips was to Tokyo and I was inspired by the Japanese tradition of the bride making 1,OOO origami cranes, for good luck. From the day Steven proposed to the day we got married, every evening I would fold origami cranes. These were used by the florist, Viva Verde, who built them into our unique table decorations.

I love 1960s retro style and my dress was a vintage 1960s, silver brocade cocktail dress from an American vintage clothing dealer called Vintageous. My hat was made by Vivienne Sherriff, bought at the Pretty

Eccentric Boutique in the Lanes in Brighton and the shoes were Gucci.

Steven’s mod style suit was from Jump the Gun in the North Lane in Brighton. My two best friends, Anna and Verusca and my sister-in-law Helen, who were my bridesmaids, all wore dresses from Fever London, bought at the Get Cutie boutique, also in the North Lane.

The caterers did an absolutely fantastic job with the food and were able to accommodate the various dietary requirements of our guests. Due to the diverse range of dietary requirements, we decided to have cupcakes instead of a wedding cake. Angel Food made a selection of vegan, gluten free and fully loaded cupcakes in a beautiful variety of flavours and designs.

Kerry Boettcher from New yorK aNd SteveN ParKer from

PortSmouth got married at StaNmer houSe oN 26th auguSt 2011. Kerry

iS a maNagiNg editor for a PuBliShiNg comPaNy iN hove aNd SteveN iS a

weB deSigNer. they live together iN hove. thiS iS Kerry’S Story



S u p p l i e r SCakes: Angel Food

Photography: Silver WeddingsFlowers: Viva Verde

Our photographer Jon Silver gave our photos some unique creative flair


SALAD DAYS ARE COMING

BIG BELIEVERS IN HEALTHY EATING, WE’VE COME UP WITH A BRAND NEW SALAD FOR THE W&H MENU, ACCOMPANIED BY SOME PROFESSIONAL INSIGHT FROM BRIAN WHITING’S VERY OWN PERSONAL TRAINER. AS OWNER OF THE GYM IN TUNBRIDGE WELLS, JAKE GOWAN SHARES HIS THOUGHTS ON OUR CREATION’S NUTRITIONAL VALUE

For more information on how to eat right, get in shape and stay healthy, contact personal trainer Jake Gowan at:The Gym, Rock Villa Road, Tunbridge Wells, Kent TN1 1HA • 01892 548 700 • www.the-gym.co

ArtichokesHigh in antioxidants and helps to

detoxify free radicals from the body. High in fibre, which helps

the digestion process

CuminStimulates the production of

pancreatic enzymes, which help the digestion process. It also improves insulin sensitivity, which in turn

helps with fat loss.

GingerRelieves gastrointestinal stress by eliminating gas in the intestines. Studies show that it is also great

for fighting and preventing ovarian and bowel cancer.

MintPromotes digestion. It also soothes stomachs in cases of indigestion or

inflammation. It activates glands that secrete digestive enzymes, thereby

facilitating digestion.

QuinoaContains lots of heart-healthy

monounsaturated fat and omega-3 fatty acid and is also rich in iron,

magnesium and manganese.

ApricotsContains vitamin A, which is

needed for new cell growth, as well as healthy skin, hair and

tissues. Apricots are also rich in antioxidants and fibre.

ChilliContains capsaicin, which is a potent

anti-infl ammatory. It relieves headaches and migraines because capsaicin inhibits neuropeptide, or ‘substance p’, which is

the pain transmitter.

Lemon ZestContains calcium, along with vitamin C. Has actually proved to be helpful in preventing osteoporosis, rheumatoid arthritis, infl ammatory polyarthritis

and osteoarthritis.

Smoked PaprikaHigh in vitamin A and helps with the absorption of iron rich foods. Anti-inflamatory and antioxidant

properties, which can aid in lowering the risk of cancer.

ShallotsRich in vitamin A and have a high antioxidant content, which helps

with the detoxification of harmful free radicals in the body.

HoneyContains fl avonoids and antioxidants,

which help reduce the risk of some cancers and heart disease. It is

antibacterial, and will improve the immune system.

Sesame seedsHigh in fibre, calcium and

magnesium. They are great for bone strength and digestion and are also

ideal for vegetarians due to their high protein content.

CinnamonGreat to cook with and add to tea, coffee and yogurt. It also improves

insulin sensitivity.

GarlicContains allicin, which is broken

down into sulphur compounds that then react with red blood cells and

produce hydrogen sulphide; this helps to keep blood flowing easily.

Pumpkin SeedsGood source of magnesium, great

for improving sleep and maintaining testosterone. Half a cup of pumpkin seeds contains 92% of the recommended daily

intake of magnesium.

Butternut squashProvides signifi cant amounts of

potassium, which is important for bone health, as well as vitamin B6,

which is essential for the nervous and immune system to function properly.


W&H_2_June13_TheGym Salad3.indd 2 09/07/2013 11:02

HEALTHY APPROACH

INGREDIENTS3 tbsp dry sherry

4 artichoke harts

200g Quinoa

1 tsp smoked paprika

¼ tsp ground cinnamon

½ tsp ground cumin

3 fresh apricots, cored and diced

2 shallots, finely chopped

1 garlic clove, crushed

2 tsp fresh root ginger, finely grated

½ red chilli, de-seeded and finely chopped

25g pack fresh mint, leaves only finely chopped

Grated zest of 1 lemon

1 tbsp pumpkin seeds, toasted

1 tbsp sesame seeds, toasted

½ butternut squash peeled and roasted in olive oil

1 tbsp good quality honey

30g orange cress

DIRECTIONSPut the quinoa into a saucepan of boiling water and cook as per

the packet instructions. Drain in a sieve and rinse in cold water.

Drain again thoroughly, using the base of a bowl to squeeze out

any excess liquid. Set aside.

Place the garlic, shallots, paprika, cinnamon, clove and cumin

in to a frying pan with a little olive oil and gently heat until

fragrant. Add the sherry and transfer to a large bowl. Add all

the remaining ingredients and stir in the Quinoa, apricots and

honey. Check seasoning and finish with the freshly chopped

mint toasted pumpkin and sesame seeds and garnish with the

orange cress.

Griddle the artichoke harts in a hot griddle pan for two minutes

each side, add to the rest of the salad and serve straight away.

MOROCCAN SPICED QUINOA, GRILLED ARTICHOKE, TOASTED PUMPKIN AND SESAME SEEDS, FRESH APRICOTS, ROASTED SQUASH, DRESSED HONEY AND ORANGE CRESS

Orange cressImportant source of iron, folic acid, calcium, vitamins C, E and A. The

seed contains arachidic and linoleic fatty acids. The leaves are an excellent

source of vitamin A, C and folate.

SherryContains antioxidants called

polyphenols, which reduce the risk of heart decease.


W&H_2_June13_TheGym Salad3.indd 3 09/07/2013 11:03

Greatnessfrom Small BeginningS

It has been 20 years since Penshurst Fine Foods opened its doors in the heart of the

Kentish countryside. For the last decade, this family run food supplier has been keeping

our pubs well stocked with some of the highest quality produce money can buy. We sit

down with Director Dion Massey to talk food, Ford vans and first encounters

W&H_2_June13_Suppliers Penshurst.indd 2 09/07/2013 11:11

W hen it comes to the food and catering business, things tend to start off with small steps. Take Penshurst

Fine Foods; from humble beginnings, the family run traders in Kent have gone from strength to strength, establishing themselves as one of our go-to suppliers for all our foodie needs.

Started by Director Dion Massey and his father Alan in 1993, Penshurst Fine Foods began life solely as a cheese wholesaler.

“At first, I had a small Ford van and made sales to shops and pubs, then we acquired a second van and both my father and I did a round each,” says Dion of his company’s start-up.

Together, father and son worked hard to expand their enterprise and began supplying more pubs, restaurants and golf clubs. As time progressed, it became clear that they were onto a good thing as the shop stocking angle of the business began to fizzle out, making way for the larger and more profitable venture of supplying the local catering industry.

To that end, a move in 2OO7 from their warehouse in Penshurst to larger premises in Crowborough

(which they still occupy to this day) allowed Dion to double his team, employing the services of five drivers, three night staff and two new faces to handle the accounts and admin side of things.

“We went from my mother, father, two members of staff and me to now having five large vans and supplying about 2OO customers who order six days a week,” says Dion.

Things have certainly changed in many ways for

this foodie family, but one thing that has remained consistent over the years has been that which they hold most dear – the continuing bonds they have developed with their customers, specifically yours truly.

In keeping with the wholesaler’s reputation for sustaining close ties with their clients, Dion’s personal and professional relationship with Brian Whiting goes back a long way.

“Brian was one of my first customers,” he remembers fondly. “I met him 2O years ago when I was 19 and he was the manager of The Hare in Langton Green. I would turn up once a week in the van selling cheese to the chefs and we would have a good old chat in the office about pub life and, more than often, the pubs of Tunbridge Wells.”

These discussions evidently made an impression on Brian; soon, Dion was delivering not only the pub’s cheese selection, but its stock of cooked meats, tinned goods and cooking chocolate, not to mention its milk, cream, frozen goods, oils and vinegars.

“It got to the point where we were supplying his entire cupboard, as well as his frozen and chilled goods with daily deliveries!”

It’s hardly surprising that this relationship has been so fruitful over the years; after all, Brian is renowned for maintaining business rapports with his suppliers and he and Dion have clearly become firm friends.

“I still make sure I see Brian once a week for a coffee, a good laugh and a catch-up,” says Dion.

Indeed, the two men’s visions for their respective companies are almost perfectly in sync, particularly when it comes to their use of local produce and ingredients.

“We have always been lovers of local produce and have sold cheeses for 2O years to local pubs,” insists Dion. “Buying the correct product from the correct suppliers is key; there is always a cheaper option from far away, but generally you find that these are inferior to their more local counterparts.”

And if our part of the world isn’t ideal for said products? It would seem that Dion has a solution for that as well.

“Buy good British food from British producers, buy good French cheeses from French mongers and buy good pasta from Italian suppliers and so on,” he says. “Buy the best from wherever the best comes from.”

We couldn’t have put it better ourselves. Hitting the proverbial nail so succinctly on the head, Dion is clearly

someone who knows what he wants for his business and the identity he wants to convey to his customers.

Which isn’t to say, however, that he doesn’t acknowledge the difference between his company and larger corporations (or ‘the big boys’ as he calls them).

“As with anything, it’s the personal aspect that matters,” he says. “We are still a small family business run by myself, my fiancée Lisa and a team of people who all care about what we do and

endeavour to make sure the customers get what they want, when they want it. This never happens with the big guys, where you’re just a number.”

Without getting too philosophical, we know what he means; in a time when focus groups and micromanagement have something of a stranglehold on contemporary trade, it’s refreshing to see that the personal touch is still something to be valued and celebrated. It’s also something on which you can build.

“We have grown constantly for the last five years at 2O% a year since our move to Crowborough,” Dion explains. “We will have to move to larger premises if we continue to grow at the current rate.”

And yet, despite the obvious success and growing popularity of this family affair, it’s the image of a 19-year-old Dion shooting the breeze with Brian that leaves the most vivid impression; a clear-cut sign of just how far he’s come, while remembering who he is and where he comes from.

We think it’s safe to say that the future of Penshurst Fine Foods is in good hands...

Penshurst Fine Foods Ltd, Unit 2, Courtwell Business Park, Farningham Road, Crowborough, East Sussex TN6 2JR O1892 664 O44

DionMassey


W&H_2_June13_Suppliers Penshurst.indd 3 09/07/2013 11:11

XX - summer / Autumn 2013

VivaLaRioja

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W&H_2_June13_Wine Journeys.indd 2 09/07/2013 11:18

VivaLaRiojaThe Rioja region of northern Spain has been producing top quality wines for the best part of a millennium.

With up to 300million litres being shipped worldwide every year, it’s no surprise that it has made its

country a serious contender for leading the way in viticulture. We pay a visit to wine supplier Ellis of

Richmond to find out more about this beautiful part of the world

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W hen it comes to making great wine, reputation is everything. Perhaps more than any other industry, the knowledge

and passion of its drinkers are paramount when getting the most out of any tasting experience. While France may well sit at the top of the table among experts, Spain has carved out a high profile identity for itself, becoming the third largest producer on the planet.

Such a prominent position on the world stage is thanks in no small part to Rioja, one of the country’s most distinguished winemaking regions. Situated just south of the Cantabrian Mountains and home to the River Oja (or ‘Rio Oja’ in Spanish, from which it takes its name), the area lays claim to 14,000 vineyards and 15O wineries.

Beginning its journey to our shores in 1879, Rioja wine has grown in popularity ever since. Among its chief distributors is Ellis of Richmond, whose team has been bringing fabulous wines to the UK since 1822. Under the expert guidance of the three Ellis brothers – James, Robert and William – the family

owned and run wine suppliers provide an altogether more specialised range to their clients.

“We supply to the on-trade and work with producers who not only share our sense of family, but are innovative in their drive to produce boutique wines not destined for supermarkets,” says Paul Champness, Sales Manager at Ellis of Richmond.

Two wineries (or ‘bodegas’ in Spanish) immediately fit the bill and have become an integral part of the Rioja story.

“We work with two fantastic producers – Bodegas Ramón Bilbao who are based in Haro and Bodegas Aldeanueva who produce wines under

the distinctive Azabache label,” says Paul. “We visit both producers each year to taste and check on the quality of the current vintage so that we can offer the wines to Whiting & Hammond with confidence that they are of a consistent style and standard.”

Such quality control methods have certainly paid off, with Rioja becoming one of the most popular wines on our menu and accompanying many of our classic dishes perfectly, as Paul points out.

“The Azabache Tempranillo that Whiting & Hammond take from us is very versatile because it is unoaked and goes well with steak, burgers and rich stews.”

It’s not just UK customers who are enjoying this fabulous wine either. Thanks to the Denominación de Origen Calificada (the regulatory classification system of Spanish wines) Rioja has found a home in numerous countries around the world, including China, Germany and the US.

“The governing body of Rioja has done much work on the promotion of wines from the region,” says Paul. “It has embraced those that are made in the more traditional style, which appeal to older Rioja lovers, but is also garnering new followers in the young, with fresher, fruit driven and lightly oaked styles.”

Fittingly, both the wine and the region have


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CRIANZAAged for at least two years with

one year in oak

RESERVAAged for at least three years

with one year in oak

GRAN RESERVAAged for at least two years in oak and

at least three in bottle

By the way, white grape varieties are enjoying a resurgence with crisp dry Viura

being the white grape of Rioja.”

THE RIOJA TRIOWe take a look at the three key areas

of the Rioja region

RIOJA ALTARenowned for its ‘old world’ wine style, this area is set at a higher elevation, making for

a shorter growing season and wines that are much lighter on the palate.

RIOJA ALAVESAWith the low vine density and large spacing

between rows in its vineyards, wines from this part of the region tend to have fuller bodies

and higher acidities. Due to the poor conditions of the area’s soil, the vines require more

space between each other, resulting in less competition for the limited nutrients.

RIOJA BAJAMediterranean temperatures make this the warmest and driest of the three areas, with

irrigation taking place to counteract draught. Much darker in colour and higher in alcohol

content (up to 18% ABV), the wines found here generally have much lower acidity levels.

always embodied a celebration of Spanish culture, bringing together communities of multigenerational wine lovers who continue to stay young at heart. One annual wine festival in the town of Haro sees summer in with the truly spectacular ‘Batalla de Vino’ – a ‘wine fi ght’ where thousands of locals soak each other in red wine to commemorate the day of the patron saint San Pedro.

So, could we stiff upper lipped Brits ever embrace the same carefree attitude when it comes to sampling great wines more adventurously? Paul seems to think so.

“Customers would get more out of wines from Rioja and wine in general if they experimented and tried different ages and different styles,” he says. “However, they need to understand that Rioja is the region from which the wine comes and not the grape variety. This is a common mistake that is often made about Chablis (wine district in Burgundy, France). It is not a grape variety (the grape is Chardonnay), it is a place.”

And what a place Rioja is. Indeed, it seems only appropriate to leave this beautiful wine region where we came in – recognising its impeccable reputation alongside neighbouring France for producing some of the greatest wines on Earth.

THE RIOJA WAYPAUL CHAMPNESS EXPLAINS THE

PRODUCTION PROCESS OF RIOJA WINES

“Red Rioja wines are made using 1OO% Tempranillo grapes, but can be blended with Graciano, Mazuelo and Garnacha grapes. The

grapes are usually harvested mid September. For the red wines, the grapes are crushed and left

on their skins to achieve the deep red colour. The juice is then run off and put into stainless steel

tanks for fermentation. When fermentation has fi nished, the wine is put into oak and monitored

to decide whether it will become…

STUNNING RIOJA RESERVA…

shows deep cherry colours, with aromas

of blackberry, cedar and warm leather

SERVE ALONGSIDE…pan seared lavender oak smoked

rump of lamb, plus garlic dauphinoise potatoes, savoy cabbage, butternut

squash puree and fried sage.

WINShare your thoughts on

our wine list and you’ll

automatically be entered

into a prize draw to win

a meal for two (including a

bottle of wine) at a W&H venue of your

choice. All you have to do is email us at

offi [email protected]

Head to p. 91 for full details.




Page52.indd 2 08/07/2013 16:05

TOP SHOPS

MR WHITING

GOES TO TOWNWHETHER HE’S ON THE LOOKOUT FOR SOME NEW THREADS FOR A DAY AT

THE OFFICE OR A CHRISTMAS GIFT FOR THE FAMILY, BRIAN WHITING HAS

ACCUMULATED A VARIETY OF TRENDY FAVOURITES WHEN OUT AND ABOUT

ON THE HIGH STREET OVER THE YEARS. WE JOIN OUR MD ON A TRIP TO THE

SHOPS FOR A HEALTHY DOSE OF PERSONAL AND BUSINESS RETAIL THERAPY

Maison Furniture – Tunbridge Wells

“An interesting shop where you can buy quirky items, mainly for the

house – a popular choice for my wife!”www.maisonhomeinteriors.com

Trevor Mottram

Cookware – Tunbridge Wells“I have been a fan ever since I

moved to the area over 2O years ago. It has an interesting and varied selection of cookery items, which

inspires me every time I walk through the door. It is essential for anyone with a passion for cooking.”

www.trevormottram.co.uk

Russell & Bromley Shoes - Tunbridge Wells

“Top quality – not the cheapest, but I’ve always felt you get what you pay for. I’m quite heavy on my feet, so

I need a good pair of shoes that lasts.”www.russellandbromley.co.uk

Apple Electronics – Tunbridge Wells

“Great for essential business and personal tools. We all have iPhones

and iPads at W&H, which link to our computers for when we’re on

the move. I think they’re far too expensive; however, there doesn’t seem to be a credible alternative.”

www.apple.com

Thomas Pink Formal Wear – London

“It’s a must for my work shirts. I love the style and it’s much more

forgiving for the curvier chap!”www.thomaspink.com

Fortnum & Mason Department Store – London

“A true British institution and great for Christmas gifts, mostly related to the good old world of cooking.”

www.fortnumandmason.com

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W&H_2_June13_BriansTopShops.indd 53 08/07/2013 17:09

Here at W&H, We’re alWays keen to Hear about our customers perfecting tHeir culinary skills at Home. to Help you get started, executive Head cHef James moyle-rosser selects tWo of His favourites from our menu –

a Wonderfully fisHy option folloWed by a ligHt, fruity dessert. feast your eyes and folloW suit

Summer on a Plate



W&H_2_June13_W&H At Home.indd 2 09/07/2013 11:23

W&H at Home

Summer on a Plate

serves 2

Ingredients

125g quinoa

2 tbsp flat leaf parsley (chopped)

100g tender stem broccoli

50g fresh peas

50g baby spinach

50g cucumber

½ onion (thinly sliced)

1 large bulb beetroot

1 tsp pumpkin seeds

1 tsp sesame seeds

2 tbsp extra virgin olive oil

Vegetable stock

Directions

Place the beetroot in simmering water,

cook for two hours until soft and set aside.

Cook the quinoa in a light vegetable stock

(use pack instructions). Drain and add the

olive oil and chopped parsley. Bring a pan

of water to the boil, add a good pinch of salt

and cook the tender stem broccoli and peas

for three minutes. Refresh in cold water.

In a dry pan over a medium heat, add the

pumpkin seeds and sesame seeds and cook

for three to four minutes. In a large mixing

bowl, gently toss the quinoa, broccoli, peas,

baby spinach, cucumber, red onion, seeds

and beetroot wedges.

Hake en Papilloteserves 2

Preparation time: 30 minutes

cooking time: 15-20 minutes

(not including beetroot)

“In my eyes, hake is a completely

underrated fish and makes a great

alternative to cod, which is highly

unsustainable. Hake’s white, meaty flesh

is full of flavour with a fantastic flaky

texture and the salad makes the two a

great marriage; for me, this is summer

on a plate. The secret to all fish is never

to overcomplicate it and to ensure you

buy the best of what’s in season. You can

buy hake from Sankey’s fishmongers in

Tunbridge Wells, who source some of

the best seafood. If hake is unavailable,

see what’s at its best and give this simple

recipe a go.”

ingreDients

2 x 6oz hake steaks

Zest and juice of ½ orange

3 tbsp fresh basil (shredded)

2 cloves garlic (finely chopped)

120ml dry white wine

1 tbsp extra virgin olive oil

½ bulb fennel (thinly sliced)

3 spring onions

Salt and pepper

Directions

Preheat the oven to 180°C (475°F, gas mark

9 – fan assisted). Cut out two 30cm (12in)

squares of foil or baking parchment. Arrange

the fennel and spring onions between each

foil or paper square. Top with a hake steak

and sprinkle over the orange zest and juice,

basil, garlic, white wine, olive oil and salt and

pepper to taste. Fold over the foil or paper to

form a parcel, leaving a little air inside so that

the ingredients can steam and twist the edges

to seal. Set the parcels on a baking tray, cook

in the preheated oven for 15 to 20 minutes

and serve in the open parcel for presentation.

For the salad



W&H at Home

IngredIents

600g strawberries (hulled)

4tbsp demerara sugar

Juice of 1 lemon

2 tbsp kirsch

2 tbsp corn flour

10 free range egg whites

85g caster sugar

225g clotted cream

For the crumble topping

1 tbsp chopped pistachios

1 tbsp flaked almonds

1 tbsp demerara sugar

1 tbsp rolled oaks

1 tbsp desiccated coconut

Strawberry & Cream Soufflé

Topping

Another suggestion from executive heAd chef jAmes moyle-rosser “What better Way to shoW off to your friends than With this must try summer dessert? it has everything you need to give a ‘WoW’ factor to your guests; seasonal british straWberries, cornish clotted cream, technicality and, most importantly, flavour. most people are scared and daunted by the idea of doing a soufflé, so have never ventured into making one. this is a foolproof recipe that Will set you off to a good start.”

serves 4 • PreParatIon tIme: 20 mInutes • CookIng tIme: 20 mInutes

For the crumble topping, mix all of the topping ingredients together in a bowl, sprinkle onto a baking tray and bake in the oven for 4-5 minutes, or until golden brown. set aside.

next, whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed. slowly whisk in the caster sugar until the mixture is glossy and stiff peaks form when the whisk is removed. Beat ½ of the egg whites into the strawberry purée until well combined and then carefully fold in the remaining egg whites. Half fill the ramekins with the soufflé mixture, add the reserved strawberries equally and then fill the ramekins to the top. Level the tops of the soufflé with a palette knife, place onto a baking tray and bake in the oven for eight minutes. Carefully sprinkle over the crumble topping and then return to the oven for a further two to three minutes. remove and serve with a quenelle of clotted cream on top.

dIreCtIons

Preheat the oven to 180°C (475°F, gas mark 9 – fan assisted). grease and sugar eight ramekins and set aside. Heat the strawberries, demerara sugar, lemon juice and two tablespoons of water in a saucepan until simmering. stir gently and cook until tender. remove and set aside one or two strawberries per person and pour in the kirsch. Blend the rest of the mixture to a smooth purée in a blender. Pass the purée through a fine sieve into a clean saucepan. mix the corn flour to a paste with two tablespoons of water and add the mixture to the purée. Bring the mixture to the boil, stirring continuously to avoid lumps.



Summer / autumn 2013 - 57

www.bgbenton.co.ukOur extensive showroom is open in Uckfield

Mon – Fri 09:00 to 16:30

REQUEST A CATALOGUE ON 01825 767276 / [email protected]

BG Benton Ltd Unit 5-8 Yeowart Business Centre,

Bellbrook Estate, Bell Lane, Uckfield, East Sussex, TN22 1QL

Providing a Comprehensive Range of Products, Quickly, Efficiently

and at a Realistic Cost

SERVICES INCLUDEChina • Cutlery • Glassware • Bar Equipment

Table Service Products • Cleaning & Hygiene Supplies

PROUD SUPPLIER TO

WHITING & HAMMOND

FOR 10 YEARS

Page57.indd 3 08/07/2013 16:09

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We’ve all grown up surrounded by mum’s old cookbooks – dog-eared, battered and gravy-stained from years of use. There are endless titles that have no doubt

played a part in shaping our foodie memories, however we take a look at 1O of the essentials that should sit proudly on any kitchen shelf


W&H_2_June13_Cookbooks.indd 3 08/07/2013 16:57

NEW LAROUSSE GASTRONOMIQUEEdited by Prosper Montagné Hamlyn, 1938 - £6OLet’s be clear – Larousse Gastronomique isn’t really a cookbook at all. On the contrary, it’s an anthology, encyclopaedia and overall Holy Grail for anyone who has ever wanted to know – well, anything, really – about the art of creating fi ne food. This weighty collection is comprised of biographies, glossaries, recipes, maps and much more from 62 accomplished experts. Whether you’re looking to advance your own abilities or simply want to learn more about the foodie world, the wealth of knowledge contained within this treasure chest will never fail to impress, excite and inspire.

THE RIVER CAFÉ COOKBOOKBy Rose Gray and Ruth Rogers Ebury Press, 1996 - £27Earning MBEs ‘for services to the hospitality industry’, Michelin star-winning restaurateurs Rose Gray and Ruth Rogers were responsible for discovering the talents of a young Jamie Oliver and Hugh Fearnley-Whittingstall. Written in Tuscany in 1995, The River Café Cookbook captures the essence of the duo’s love of all things Italian, which lies at the very heart of their renowned London restaurant. In spite of Gray’s untimely death in 2O1O, this is a bona fi de classic that emphasises traditional farmhouse cooking and will echo through the culinary ages.

DELIA’S COMPLETE HOW TO COOKBy Delia Smith BBC Books, 2OO9 - £37It’s a testament to the continuing sway Delia Smith has over her craft that her immeasurably popular How to Cook series is just as relevant today as it was more than a decade ago. The collective recipes and techniques contained herein are the most user-friendly you’re likely to encounter, embodying everything Delia has become renowned for over the years. Offering a helping hand in all aspects of gastronomy, Delia’s Complete How to Cook is nothing less than a bible of home comforts from the undisputed queen of the kitchen.

BOOKS

THE FRENCH MENU COOKBOOKBy Richard Olney

HarperCollins, 197O - £14.99When American food writer Richard Olney moved to

France in 1951, his life was set on a trajectory that would establish him as one of the world’s leading authorities on

the country’s food, wine and culture. 19 years later, The French Menu Cookbook cemented his reputation as an

innovator for the use of seasonal recipes and wine pairings. Considered a revolutionary step forward in food literature at the time, this is part cookbook, part love letter to the place

Olney called home for the majority of his adult life.

ROAST CHICKEN AND OTHER STORIESBy Simon Hopkinson with

Lindsey Bareham Ebury Press, 1994 - £14.99Despite having outsold Harry Potter in his time, Simon

Hopkinson remains an unsung hero of gastronomic literature. Celebrated for his clear, concise style and impeccable taste

when it comes to knowing about good food, he is truly a food writer of and for the people. In Roast Chicken and Other Stories, he remains unpretentious and down to earth, delivering recipes that do exactly what they say on the tin without any ambiguity or funny business. Ingredients are also in alphabetical order – a

sheer joy for cooks and food buffs alike.



THE RIVER COTTAGE MEAT BOOK

By Hugh Fearnley-Whittingstall Hodder and Stoughton, 2OO4 - £3O

The movement towards locally sourced produce in the UK is showing no signs of slowing down and Hugh Fearnley-

Whittingstall is one of its chief ambassadors. Heavily advocating the use of ‘real food’, the River Cottage star’s sixth book is full

of handy tips and pointers when cooking for the carnivorous. Containing 150 tried

and tested recipes, this is one of the most comprehensive guides around and will help

you not only cook meat with a greater sense of confi dence, but better understand and

appreciate it as well.

THE KITCHEN DIARIESBy Nigel Slater

4th Estate, 2OO5 - £3OAdopting the precocious mantle of ‘a cook who writes’, Nigel Slater is more than your

run-of-the-mill celeb chef. With over a decade of writing for the Observer Food Monthly supplement under his belt, he

has brought not only great food, but great writing to the table. In The Kitchen Diaries, perhaps his most highly regarded work to date, he picks up where Richard Olney left

off, advising his readers on when best to enjoy their ingredients, while also placing a stronger emphasis on returning food to

the British home and garden.

THE NAKED CHEFBy Jamie Oliver

Penguin, 1999 - £16.99In these celeb chef-obsessed times, it’s

becoming increasingly diffi cult to imagine a world without Jamie Oliver. The Essex-born

connoisseur brought a whole new identity to domestic cooking, allowing men to feel

not only comfortable, but fashionable behind the stove. Demystifying cooking and stripping delicious meals down to their bare

essentials, The Naked Chef permanently ingrained in us the encouraging mantra

that anyone can learn how to cook. While he has certainly come a long way since

his boyish beginnings, this debut sees him at his most enthusiastic, energetic and

idealistic. Pukka stuff.

FRENCH PROVINCIAL COOKINGBy Elizabeth David

Penguin, 1960 - £12.99Few chefs can lay claim to the same infl uence that Elizabeth David

continues to hold over our beloved foodie culture. A trailblazer through and through, she was largely responsible for introducing

British mums to the delights of Mediterranean and European cuisine in the home. Undoubtedly her most signifi cant work,

French Provincial Cooking is an intimate collection of two decades’ worth of notes and recipes for some of her most thoroughly

researched dishes. Without this leading lady, there would be none of the Jamie Olivers or Nigella Lawsons we know and love today.

THE ESSENTIALS OF CLASSIC ITALIAN COOKING

By Marcella Hazan Papermac, 1973 - £26Considered one of the foremost authorities on Italian cuisine,

Marcella Hazan made her name by cooking in New York and writing all her works in English, bringing her country’s dishes and traditions

to the masses in both the UK and US. Respected and revered by her peers and successors, her fi rst venture into foodie literature

has become the benchmark against which all Italian food writing is measured. It started the much imitated trend for authentic Italian meals, delivering honest, wholesome and straightforward recipes

that have since become staples on our menus.



Untitled-1 2 09/07/2013 10:26

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Gastronomic GatherinGAround 1o,ooo foodies flocked to the PAntiles in tunbridge Wells to enjoy A tAste of locAl food And drink. there WAs lots to

exPerience during the Weekend food festivAl, Which WAs sPonsored by cooPer tunbridge Wells (bMW), kMfM rAdio And so MAgAzine; highlights included cookery deMonstrAtions by the likes of tv stAr And festivAl PAtron, roseMAry shrAger, Plus locAl chefs briAn

Whiting (our very oWn), juliAn leeke-griffiths And MAttheW sAnkey. Wine exPert jilly goolden offered Advice on hoW to find the Perfect tiPPle And there WAs A rAnge of beverAges to sAMPle, Along With the best of kent And sussex Produce.

food festival

Brian Whiting



W&H_2_June13_PantilesFoodFest Social.indd 2 09/07/2013 11:29

Rosemary Shrager


W&H_2_June13_PantilesFoodFest Social.indd 3 09/07/2013 11:30

In the SummertImeThe sun was shining for our annual beer fesTival celebraTions aT The old Mill in easT grinsTead.

PiMM’s and hog roasTs were The order of The day, wiTh faMilies and friends lounging on The grass To Make The MosT of whaT our greaT briTish suMMer really has To offer

beer festival



W&H_2_June13_OldMill_BeerFest Social.indd 2 09/07/2013 11:37


W&H_2_June13_OldMill_BeerFest Social.indd 3 09/07/2013 11:38

Fun at the FarmFor The Farm @ Friday STreeT’S Summer beer FeSTival, gueSTS were TreaTed To a deliciouS barbecue,

live muSic and an eclecTic range oF Some oF our Top aleS and ciderS. aS The day progreSSed, There waS plenTy oF dancing To be enjoyed, wiTh parenTS and children alike Truly geTTing inTo The SpiriT oF ThingS

beer festival



W&H_2_June13_TheFarm_BeerFest Social.indd 2 09/07/2013 11:44


W&H_2_June13_TheFarm_BeerFest Social.indd 3 09/07/2013 11:45

Untitled-3 1 08/07/2013 16:29

farmers’ market

Birthday BashWe’re not the only ones celebrating our 10th anniversary this year – shipbourne Farmers’ market has reached a decade as Well! to mark the occassion, traders gathered For the 500th market, Which Was

made truly memorable by the attendance oF tonbridge mayor cllr hoWard rogers and tv/radio personality gloria hunniFord, Who both cut the cake and sampled some oF the delicious oFFerings


Photography by Kim Brett

W&H_2_June13_FarmersMarket Social.indd 3 09/07/2013 13:14

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PROFILE

Tell us about your background

Prior to working at The Chaser, I was a secretary and personal assistant for a leading Sales Manager at a fi nancial services company – it was while working there that I met my husband. Having worked for the company for 17 years, I then moved to Shipbourne from Bromley 16 years ago.

I had my fi rst child in 1998 and became part of the Shipbourne community. My daughter went to Plaxtol School in 2OO3 and I found that I wanted to get more involved in the community, so decided that it would be worth trying something new by working at The Chaser, a position that allowed me to be fl exible.

What is your day-to-day role in

the company?

I primarily work as a barmaid pulling pints for the locals, but occasionally I do help out on the fl oor as a waitress. I very much enjoy my job and chatting to the regulars at the pub, who I have got to know well over the years.

We have a great team here as we are all willing to help each other out and have become one big happy family. Everybody, from the staff to the customers, makes the pub a welcoming and pleasant place to be.

What has kept you at W&H for so long?

I have been at The Chaser for 1O years now and still enjoy its friendly atmosphere. My colleagues are also lovely to work with and it feels more like a family environment all the time. I think the whole team at The Chaser cultivates a very caring environment in the pub, which makes it a place that I love coming back to every day.

What do you do when you’re not working?

I like to go shopping at either Bluewater or Tunbridge Wells – I’m a bit of a shopaholic! I also enjoy keeping my garden neat and tidy and, when I’m not shopping or gardening, I like to relax at home (in the deck chair if the weather is nice).

How do you think The Chaser has changed

over the past decade?

To be honest, the pub hasn’t changed that much over the years, although we have got busier due to the many recommendations about the friendly service and quality food we provide.

There has always been a strong community

atmosphere and it’s lovely to hear good comments from customers about the staff and our service.

The pub has always had lots of regulars too, but it’s also nice to see new faces and welcome them to The Chaser – it’s such a sociable place where I love to work and look forward to staying there for many more years to come.

IN ADDITION TO MD BRIAN WHITING AND OPERATIONS MANAGER DARREN SOMERTON, ONE OF OUR LONGEST SERVING STAFF MEMBERS IS DEBBIE MANLEY. AS A BARMAID AND WAITRESS AT THE CHASER INN,

SHE HAS BEEN WITH US FROM THE BEGINNING AND IS AN INTEGRAL PART OF THE W&H FAMILY. WE PICK HER BRAINS ABOUT 1O YEARS AT THE CHASER AND LIFE ON BOTH SIDES OF THE BAR

MEET THE TEAM

Let us know what you think of our pubs and you could be in with a chance of winning a meal for two (including a bottle of

wine) at a W&H venue of your choice – absolutely free! Just email your thoughts about a recent dining experience you had with

us to offi [email protected] and you’ll be automatically entered into the prize draw. For full details see p. 91WIN


W&H_2_June13_Profile of a Team Member.indd 3 08/07/2013 17:29


Page57.indd 2 08/07/2013 16:12

business lunch

Your Business, our PleasureWhether you’re looking for the perfect space for a conference or want a serene backdrop

against which to hone your team building exercises, stanmer House caters to all your business requirements. Read on to find out how you can add a little W&H flair to your working world

Stanmer House is a beautiful Grade i listed manor house set in 5,ooo acres of stunning parkland, which is unique for its Brighton location. situated in the heart of

the sussex countryside, yet only minutes from the bustling city centre, it is the perfect venue for your meeting room and banqueting requirements, with free on-site parking. Steeped in history, the interiors have been beautifully restored and encompass stylish and contemporary designs, while retaining the original splendour of the house.

We have options to suit all budgets including our popular delegate packages. We also offer meeting rooms, starting from £35 per hour for room hire only, with options to add refreshments and equipment hire.

Day Delegate Packagel Free plasma screenl Free flip chart and pensl Free wireless internetl Free car parkingl on site i.T. assistancel Arrival, morning and afternoon refreshments l Delegate lunch

alternatively, lunch or dinner can be booked in the restaurant where all tastes and requirements can be catered for. The house and gardens provide a peaceful backdrop that enhances the productivity of your day.

The restaurant spreads across three decorative rooms with views of the garden and park. open seven days a week from 9am to 11pm for breakfast, coffee, lunch, afternoon tea and dinner, guests are also welcome to come and relax by one of the open fires.

The food is cooked by our team of award winning chefs using locally sourced ingredients. The grand bar is also the perfect place to unwind after a meeting with an extensive wine list and an excellent selection of whiskeys.

stanmer House welcomes those wanting to meet a colleague or have a get together without the need for booking a conference room. our facilities can cater for meetings of two to 5o in the house or utilise our marquee for meetings of up to 1oo.

For more details please call O1273 68O 4OO or email [email protected] and our dedicated team will be happy to help

We look forward to welcoming you to stanmer House

Stanmer House, Stanmer Park, Brighton, east Sussex, BN1 9Qawww.stanmerhouse.co.uk


W&H_2_June13_Business Lunch.indd 3 08/07/2013 16:21

GADGETS

WHEN IT COMES TO THE ART OF BARBECUING, THERE ARE CERTAIN ITEMS THAT EVERY KING OF THE GRILL SHOULD HAVE ON HAND DURING THE HIGH SUMMER MONTHS. PETER JENKINSON LOOKS AT SOME OF THE LATEST

OUTDOOR GADGETS THAT WILL GET THINGS SIZZLING AND ENSURE YOUR COOKOUT IS THE TALK OF THE TOWN

GRILLING PERFORMANCE

BBQ DONUT BOATIf you’re looking for something a little out of the ordinary to entertain your friends, check out this exclusive

device. With space for up to 1O people to sit around the low-smoke grill, you can cook up a feast while lounging on a lake – plus, the BBQ Donut comes with loads of storage under the seats and a parasol too.

£20,000 from www.fi rebox.com

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W&H_2_June13_Gadgets.indd 2 09/07/2013 11:47

IMA

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: PA

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BEAR GRYLLS FIRE STARTER

16-PIECE SOFT GRIP BARBECUE TOOL SET

£24 from www.diy.com

Please refrain from using your indoor utensils – this dedicated set will perform all your gripping, turning and spiking tasks with ease. Suitable for gas and charcoal barbecues,

you’ll have all the essentials you need and certainly look the part of master griller.

£14.99 from www.gerbergear.co.uk

While lean, mean grilling machines are all well and good, there’s also something to be said

for getting back to basics and doing things the old fashioned way. This essential fire starter comes complete with a waterproof storage

compartment and is perfect for lighting up a barbie from scratch in the great outdoors.

WEBER ONE TOUCH PREMIUM 57CM

£159.99 from www.tools4thegarden.co.uk

Despite the multitude of grillers in all shapes and sizes available in shops and online, most of them wish they could be a Weber. This is about the best charcoal

barbecue on the market if you want to be taken seriously in the outdoor chef stakes. With a built-in thermometer, wheels, rust-proof vents, lid and bowl, plus a handy ash can on the underside, this is a must-have

piece of kit for the summer.

WEBER PIZZA OVEN

£134.99 from www.hayesgardenworld.co.uk

Designed to fi t on top of the classy Weber 57cm griller, this accessory will make great pizzas, naan breads, pitas and more without the need for fuel-hungry wood-fi red stoves.

The stone surface with steel ring and heat shield reaches cooking temperatures of

up to 45O°C to give you an even base and topping in less than four minutes.

HEAT SENSORICELSIUS

£44.95 from www.roobix.co.uk

There’s nothing worse than underdone chicken wings, so make sure you get everything just right

by arming yourself with a thermometer. This isn’t just

any old instrument; this iOS-powered accessory syncs to

your iPhone or iPad. Together with an app, it gives you a real-

time on-screen reading and you can update your friends over social networks. Plus,

you can set an alarm for when your food reaches a desired temperature – perfect for

producing a rare, medium or well-done prime steak.


W&H_2_June13_Gadgets.indd 3 09/07/2013 11:48

Untitled-3 1 08/07/2013 16:30

HIGH SPIRITS

IT’S SOMETHING OF A TIME-HONOURED TRADITION FOR PUBS TO HAVE A FEW GHOST STORIES. IN CELEBRATION OF ALL THINGS SUPERNATURAL, WE THOUGHT IT ONLY FITTING TO FIND OUT SOME TALL TALES FROM OUR OWN VENUES THAT HAVE GIVEN BOTH STAFF AND CUSTOMERS THE WILLIES OVER THE YEARS

Things That

GO BUMP in the Night

the mark cross innThere have been a number of chilling stories about ghost

sightings at The Mark Cross over the years. One such example is

that of the underground tunnels that supposedly ran between

the pub’s cellar and the local church, evidence of which can

still be seen today. They were used by members of the clergy as

a means of popping into their local for a pint without causing

a stir among the community. According to local legend, the

tunnels were hit by bombs during wartime, collapsing on one

unsuspecting vicar as he tried to make his way to the bar and

trapping him inside, leading to various sightings of his forlorn

ghost. Over time, the pub has borne witness to endless ghost

hunts, this story being the basis for many of them.

stanmer houseAs a Grade I listed mansion dating back to 1722, it’s hardly

surprising that a few ghouls would have found their way into

Stanmer’s long history. One example is a phantom priest,

who was reported to haunt this site – legend has it that he was

shot by custom offi cers after being caught assisting the local

smuggling operation some 200 years ago. A horse and cart can

also be heard making its way up the driveway from time to time,

but driven by whom and for what purpose, we

can only imagine…

the old millFor the paranormal enthusiasts among The Old Mill’s patrons,

our second pub is renowned for its spectre speculation, so much

so that three spirits are believed to be residing in the original

side of the pub at any given time. We even had a local group of

expert ghost hunters in to take a look around – they haven’t found

anything yet, but we still tend to hear the occasional creaking

fl oorboard or slamming door every now and then...

the farm @ friday streetLovers of local legend will attest to The Farm having had a

number of apparitions under its roof that are sure to give you

goose bumps, the most renowned of which is about an old stable

girl named Rosie, whose spirit has supposedly been occupying

the pub for over a century. We haven’t spotted anything yet, but

we’ll keep our eyes open on Halloween...

WINIf you’ve got a creepy tale of your own about

one of our pubs, let us know and you could be

the lucky winner of a meal for two (including a

bottle of wine) at a W&H venue of your choice –

completely free! It’s easy – just ping us an email at

offi [email protected] and you’ll be automatically

entered into the prize draw. See p. 92 for full details.

offi [email protected] SUMMER / AUTUMN 2013 - 79

the mark cross inn

W&H_2_June13_Ghost Stories.indd 3 09/07/2013 12:01


Page80.indd 2 09/07/2013 11:01


AtWhiting&Hammond, we’re renowned throughout the year for our friendly service, fantastic food and award winning venues. This is especially true at Christmas time, when each of

our teams pull out all the stops to deliver unforgettable menus and make your festive celebrations truly special.

Our locations are perfect for hosting your office get-together or other festivities with friends and family. With a delicious menu to choose from at each place, we can

cater to all tastes, preferences and dietary requirements, featuring a range of appetising meals in addition to the more traditional holiday favourites.

Whether you’re partial to duck and leek croquettes, chestnut and wild mushroom filo strudel or steamed hazelnut sponge, there’s sure to be something to your

liking that will warm you through on a chilly winter day.

Over the page are just a few of the dishes that will be available on our menus, but whatever you have in mind, now’s the time to get in early and book your celebrations.

Just make sure you don’t leave it late and risk being disappointed!

W&H_2_June13_Christmas Menus Tw.indd 3 08/07/2013 16:42

XX - SUMMER / WINTER 2013

JUST A FLAVOUR

OF WHAT YOU

CAN EXPECT AT

WHITING & HAMMOND

THIS CHRISTMAS

THE OLD MILL(EAST GRINSTEAD)

From 1st December – 24th December 2013

STARTERSCreamy pumpkin soup – garlic and

parmesan croutons – bloomer bread

Mushroom and ricotta ravioli – leek and tarragon sauce – watercress salad

MAINSTraditional roast turkey – sage and onion stuffi ng – pig in

blanket – bread sauce – duck fat roast potatoes – gravy

Char grilled pork steak stuffed with brandy soaked apricots – dauphinoise potatoes – sautéed savoy cabbage

and bacon– rich red wine and thyme sauce

DESSERTSChocolate chip bread and butter pudding –

warm orange marmalade

Winter berry Eton mess mousse – white chocolate shavings

TWO COURSES – £17.95 (available Monday to Saturday, lunchtime only)

THREE COURSES – £21.95 (available Monday to Saturday, excluding Friday night)

For full menu and booking information, visit www.theolddunningsmill.co.uk

THE LITTLE BROWN JUG (CHIDDINGSTONE CAUSEWAY)

From 29th November – 24th December 2013

STARTERSGame terrine wrapped in smoked streaky bacon –

duck, pheasant, pigeon and chicken liver – toasted granary bloomer – goose berry chutney

Roasted fi g and goats cheese Filo pastry tart – baby leaves – balsamic vinegar dressing

MAINSTraditional roast turkey – (Vines Cross, Heathfi eld) –

sage and onion stuffi ng – pig in blanket – roast gravy – bread sauce – duck fat roasted potatoes

Butter bean, puy lentil and root vegetable wellington (wrapped in spinach pancakes and puff pastry) –

fondant potatoes – wild mushroom sauce

DESSERTSSticky toffee pudding – toffee sauce – honeycomb ice cream

Twice baked cheddar cheese souffl é – port and balsamic reduction – quince jelly, parmesan bread sticks


THREE COURSES – £21.95 (available Monday to Saturday)

For full menu and booking information, visit www.thelittlebrownjug.co.uk

THE LITTLE BROWN JUG

THE CHASER (SHIPBOURNE)


STARTERSBraised potted wild rabbit and winter vegetable – red wine and blackberry sauce – multi seed bread

Pressed chicken and wild mushroom terrine – beetroot relish – pickled wild mushrooms – walnut bread

MAINSTraditional roast turkey (Vines Cross, Heathfeild) –

sage and onion stuffi ng – pig in blanket – roast gravy – bread sauce - duck fat roast potatoes

Pan cooked brill fi llet – winkles and clams – crushed chervil potatoes – saffron beurre blanc sauce

DESSERTSChristmas pudding – brandy butter – brandy sauce

White chocolate mousse – orange chocolate truffl e – Grand Marnier jellies – dark chocolate sauce



For full menu and booking information, visit www.thechaser.co.uk

THE CHASER


SUMMER / WINTER 2013 - XX

THE MARK CROSS (NR TUNBRIDGE WELLS)

From 29th November – 31st December 2013

STARTERSScotch smoked salmon, crayfi sh and prawn roulade –

horseradish crème fraiche – dill pickles – toasted rye bread

Broccoli and blacksticks blue cheesecake – roasted red pepper jam – balsamic dressing

MAINS

Roasted breast and leg of turkey – sage and onion stuffi ng – pigs in blankets – cranberry sauce – duck fat roasted potatoes

“Nose to Tail” – beef cheek and braised oxtail – confi t shallot – fondant potato – rich Shiraz sauce

DESSERTSStem ginger fool – cinnamon pin wheels

Caramelised banana brulee – marbled shortbread



For full menu and booking information, visit www.themarkcross.co.uk

THE CRICKETERS (MEOPHAM)


STARTERSWarm caramelised chicory, pear and blue cheese tart – toasted walnut and mixed leaf salad – walnut dressing

Confi t goose, mushroom, vegetable and mixed herb ballotine spiced beetroot and cranberry compote – toasted farmhouse

MAINS

Traditional butter roasted turkey – garlic and herb duck fat roasted potatoes – mixed seasonal vegetables – stuffi ng – chipolatas

wrapped In British streaky bacon – bread sauce – roast gravy

Thyme roasted beetroot and Jerusalem artichokes and red onions, sautéed baby spinach, leeks and nutmeg pie – creamy parsnip and potato mash – blue cheese sauce

DESSERTS

Rich chocolate sponge pudding – dark chocolate and Cointreau sauce – candied orange crème Chantilly

Warm baked Bramley apple stuffed with boozy dried fruit and toasted walnuts – custard

TWO COURSES – £17.95 (available Mon to Sat, lunchtime only)

THREE COURSES – £21.95 (available Mon to Sat)

For full menu and booking information, visit www.thecricketersinn.co.uk

THE FARM @ FRIDAY STREET (EASTBOURNE)


STARTERSSmoked Stone Gate goats cheese mousse –

mulled wine scented pears – toasted brioche

Home-cured gravadlax with a honey, mustard and dill dressing – toasted walnut bread

MAINSTraditional roast turkey breast and leg –

pig in a blanket – thyme roasted potatoes – pork and sage stuffi ng – bread sauce – red wine gravy

Wild game casserole (rabbit, wild boar, pheasant and venison) – thyme dumplings – celeriac mashed potato

DESSERTSClassic baked Alaska

Chocolate torte with pistachio dust – clotted cream ice cream

TWO COURSES – £17.95 (available Monday to Friday, lunchtime only)

THREE COURSES – £21.95 (available Monday to Thursday)

For full menu and booking information, visit www.thefarmfridaystreet.com

STANMER HOUSE (BRIGHTON)


STARTERSMini pheasant and smoked bacon pie with

crispy kale and butternut squash puree

Beetroot cured salmon gravadlax and watercress with dill and mustard dressed leaves

MAINSTraditional roast British turkey, chestnut and

cranberry stuffi ng, pigs in blankets with thyme and garlic roasted potatoes and roast gravy

Slow cooked Sussex pork belly with spring onion and chorizo mash, crispy Parma ham and rosemary sauce

DESSERTSCranberry crème brulee with pistachio cookie

Warm chocolate brownie with vanilla seed ice cream


THREE COURSES – £21.95 (available Monday to Thursday with

complimentary canapés and sparkling wine)

For full menu and booking information, visit www.stanmerhouse.co.uk

THE MARK CROSS

THE FARM @ FRIDAY STREET



Page84.indd 2 09/07/2013 10:32

To markeT, To

markeT An integral part of the W&H ethos is the continuing sustainability of fresh local produce and ingredients. For the past decade, we have maintained a fruitful relationship with Shipbourne Farmers’ Market, which is celebrating its 1Oth anniversary this year. It’s one of our favourites, although there are plenty of others near our pubs

Shipbourne FarmerS’ marketSt Giles’ Church, Stumble Hill, Shipbourne, Kent, TN11 9PFOpening times: Every Thursday from 9:OOam to 11:OOam

www.kfma.org.uk

brighton Farm marketDiplocks Market, 73 North Road, Brighton, East Sussex, BN1 1YD

Opening times: Every Wednesday from 9:OOam to 2:OOpm, every Saturday from 9:3Oam to 4:3Opm and every

second and fourth Sunday from 11:OOam to 5:OOpmwww.brightonfarmmarket.co.uk

penShurSt FarmerS’ marketPenshurst Place Car Park, Penshurst,Nr Tonbridge, Kent, TN11 8DG

Opening times: First Saturday of every month from 9:3Oam to 12:OOpmwww.kfma.org.uk

tunbridge WellS FarmerS’ market The Pantiles, Tunbridge Wells, Kent

Opening times: First and third Saturday of every month from 9:OOam to 2:OOpm

www.kfma.org.uk

tunbridge WellS FarmerS’ market Crescent Road, Tunbridge Wells, Kent, TN1 1RSOpening times: Second and fourth Saturday of

every month from 9:OOam to 2:OOpmwww.kfma.org.uk

meopham FarmerS’ marketMeopham Fitness and Tennis Centre

Wrotham Road, Meopham, Kent, DA13 OAHOpening times: First Sunday of every month from 9:OOam to 12:OOpm

www.kfma.org.uk

eaStbourne FarmerS’ marketCommunity Wise, Ocklynge Road, Eastbourne, East Sussex, BN21 1PY

Opening times: Last Saturday of every month from 1O:OOam to 12:3Opmwww.communitywise.org.uk

eaStbourne Street market 192 Termninus Road, Eastbourne, East Sussex, BN21 3BB

Opening times: Every Wednesday from 9:3Oam to 2:OOpmwww.eastbournestreetmarket.co.uk

tonbridge FarmerS’ marketSovereign Way, Tonbridge, Kent, TN9 1RG

Opening times: Second Sunday of every month from 9:3Oam to 1:3Opm

www.tonbridgefarmersmarket.co.uk

farmers’ market


W&H_2_June13_Farmers Markets*.indd 3 08/07/2013 17:26


Page86.indd 2 09/07/2013 10:34

FOOD & DRINK APPS

THE PERFECTEGG TIMERBy Mirko Müller (£0.69)

Boiling an egg can be

something of an art form. If

you’re struggling to get yours

the way you like it, help is it

hand with this precision-lead

egg timer. Calculating the

cooking time needed based

on egg size, altitude and

temperature, you’ll be able

to perfect and enjoy your

preferred consistency, be it

liquid, soft or hard boiled. The

unique ‘egg spy’ feature also

uses photos to give you an

idea of what the inside of your

egg looks like throughout the

boiling process, so you’ll know

exactly when it’s ready.

WHET YOUR

APPETITEWHETHER YOU’RE AN ANDROID CONVERT OR LOYAL TO THE IPHONE, APPS ARE A GREAT WAY OF DISCOVERING AND SHARING THE FOOD AND DRINK YOU LOVE. READ ON FOR OUR ROUNDUP OF THE BEST TO TAKE WITH YOU WHEREVER YOU GO

PERFECT STEAKS AND ROASTSBy Kotikan Limited (Free)

For the more carnivorous

smartphone user, here’s a much

meatier app for you to sink your

teeth into. Telling you all you need

to know about cooking beef, lamb

or pork, you simply input the type

of meat you’re using and how you

like it; the app will do the rest,

providing the ideal method and

timeframe required to get the best

results every time. Not only that,

but you’ll also fi nd some helpful tips

on how to choose the perfect cut, as

well as some inspirational recipes to

get you going.

GOOD TIMESBy Drinkaware (Free)

Stay safe and have fun on nights

out with this useful app from

Drinkaware. In addition to

creating events, inviting your

friends and recording the night’s

top moments with a live news

and photo feed, you can also keep

an eye out for one another with

a GPS tracker, so you never lose

sight of anyone who might have

had one too many. The drinks

tracker also enables you to keep

count of how much alcohol you’ve

had, so you can learn your limits

and focus on having a night to

remember rather than forget.

PERFECT STEAKS AND ROASTS

FOODGAWKER By gawkerverse (Free)

Experience a visually stunning collection of

foodie photos like no other. Featuring shots of mouth-

watering dishes from online bloggers all over the world,

this is truly a haven for food lovers. You can gain direct

access to recipes you like the look of by simply tapping the

image and being taken to the relevant blogger’s site. New

images are added every day and you can even post your

own, providing they’re of a high enough standard, that is –

remember, this is a high-end community for budding chefs

and photographers, so the competition can be pretty fierce!

PERFECT STEAKS AND ROASTS


W&H_2_June13_Apps.indd 87 08/07/2013 16:18

IF YOU’VE ENJOYED A COLD DRINK IN ONE OF OUR GARDENS OR A GREAT MEAL IN ONE OF OUR RESTAURANTS, WE ALWAYS LOVE TO HEAR FROM YOU. HERE’S WHAT YOU’VE BEEN SAYING SO FAR ABOUT OUR SEVEN VENUES

YOUR REVIEWS

YOUR

FEEDBACK

THE CHASER INN“The food is always excellent at the Chaser Inn. The staff are friendly and welcoming and the atmosphere is good. A thoroughly enjoyable experience is always had by the whole family!”(Doll, 15th April 2013) Top Table

“Perfect pint and a good read in front of the fi re @ the chaser inn while the wind and rain batter the outside world. Lovely.” (Isaac Wilson @IsaacWilson, 10th April 2013) Twitter

“The food choices were great and some were out of the ordinary, which is refreshing. Service was good and we all enjoyed our choices. I would defi nitely visit again when next in the area, taking more family members with me.” (jasad, 12th April 2013) Trip Adviser

THE CHASER INN“The food is always excellent at the Chaser Inn. The staff are friendly and welcoming and the atmosphere is good. A thoroughly enjoyable experience is always had by the whole family!”(Doll, 15th April 2013) Top Table

“Perfect pint and a good read in front of the fi re @ the chaser inn while the wind and rain batter the outside world. Lovely.”(Isaac Wilson @IsaacWilson, 10th April 2013) Twitter

“The food choices were great and some were out of the ordinary, which is refreshing. Service was good and we all enjoyed our choices. I would defi nitely visit again when next in the area, taking more family members with me.” (jasad, 12th April 2013) Trip Adviser

THE LITTLE BROWN JUGTHE LITTLE BROWN JUG“Lovely dinner last night @Whiting_Hammond @LittleBrownJug1 enjoyed a great steak, top live band and smiley service from all the staff” (Owen Hunnam @OwenHunnam, 6th May 2013) Twitter

“A really excellent meal. The staff were fantastic, there was a variety of meals to choose from and a selection of good ales, lagers and wines. Great pub grub!!” (Luke66, 20th April 2013) Top Table

“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 defi nitely be back!” 619robin_sunshine619, 8th May 2013) Trip Advisor

“@jenko @farmfridayst @vickiejenkins82 another great meal here!! Recommend the steak & @ GuinnessGB pie!! #TastyGrub” (Lee Jenkins @jenko79, 23rd March 2013) Twitter

“Excellent restaurant – relaxed, informal, but still manages to maintain a special ambience. Food presentation and taste out-standing, would defi nitely recommend.” (Occasionstocelebrate, 28th April 2013) Top Table

THE FARM @ FRIDAY STTHE FARM THE MARK CROSS INN THE MARK CROSS INN “If you’ve got any sense in this weather get over to the @TheMarkCross and have a superb time @21Whiskeys on this evening and beers galore” (Michael Hibbit @MonkeysNuts, 6th April 2013) Twitter

“The food was outstanding and a fabulous table right by the fi re topped it off. Thank you to all at The Mark Cross Inn.”(CJ2013, 27th April 2013) Top Table

“The Mark Cross Inn restored our faith in the local pub. We shall be back, hopefully to sit in the garden in the sunshine enjoying the spectacular view.” (r0sp, 27th April 2013) Trip Adviser

THE LITTLE BROWN JUG

“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 Adviser


W&H_2_June13_Your Reviews.indd 2 09/07/2013 15:38

THE CRICKETERS INNTHE CRICKETERS INN“I have used the restaurant a number of times. On every occasion it has been an excellent experience and none more so than when the sun is shining and you can sit and laze away a couple of hours with some great food and drink.” (Aldospur, 1st May 2013) Top Table

“@Whiting_Hammond @Cricketers_Inn what an awesome weekend in Meopham, hats off to Paul & the team for cracking show. Village pub at its very best” (Phil Aldred @aldred_phil, 18th March 2013) Twitter

“A sunny afternoon in Meopham came to a close in The Cricketers Inn. Large, tasty portions in comfortable, cosy and spacious surroundings. Returning very soon!”Trip Adviser

THE OLD DUNNINGS MILL“This was an ideal place to take some old friends from Canada for a reunion meal and a reminder of just how good our English inns can be. They were not disappointed. A lovely evening with good food and friendly service made this a special occasion for us.” (McKforester, 2nd May 2013) Top Table

“Thank you for a great evening, great service and food. Perfect venue for a celebration (sorry about the decorations)”(Annika @Annika_013, 18th March 2013) Twitter

“Very attentive staff in both the bar area and a quieter restaurant area. Good choice on the menu, not too pricey, excellent food and tastefully presented. Ideal setting, perfect after a day out at either The Bluebell Railway Standen, National Trust.” (moose081, 3rd April 2013) Trip Adviser

THE OLD DUNNINGS MILL“This was an ideal place to take some old friends from Canada for a reunion meal and a reminder of just how good our English inns can be. They were not disappointed. A lovely evening with good food and friendly service made this a special occasion for us.” (McKforester, 2nd May 2013) Top Table

“Thank you for a great evening, great service and food. Perfect venue for a celebration (sorry about the decorations)”(Annika @Annika_013, 18th March 2013) Twitter

“Very attentive staff in both the bar area and a quieter restaurant area. Good choice on the menu, not too pricey, excellent food and tastefully presented. Ideal setting, perfect after a day out at either The Bluebell Railway Standen, National Trust.”

“@Whiting_Hammond @stanmerhouse was a lovely surprise to see such a nice place! People working there very friendly too! We will be back soon”(Sergio Torres @Sergio_Torres08, 22nd March 2013) Twitter

“Breakfast, pre-match drinks @Stanmer House. Quite possibly the most picturesque pre-game place anywhere!” (Jack Dineen @JackDineen1, 3rd May 2013) Twitter

“Visited Stanmer on a gorgeous summer day with the kids. Food was stunning and it was so nice to go somewhere that’s so child and dog friendly. Can’t wait to go back to explore a bit more of the house!” (BB1992, 13th May 2013) Trip Advisor

“@Whiting_Hammond @stanmerhouse was a lovely surprise to see such a nice place! People working

“Breakfast, pre-match drinks @Stanmer House. Quite possibly the most picturesque pre-game place anywhere!” (Jack Dineen @JackDineen1, 3rd May 2013) Twitter

“Visited Stanmer on a gorgeous summer day with the kids. Food was stunning and it was so nice to go somewhere that’s so child and dog friendly. Can’t wait to go back to explore a bit more of the house!” (BB1992, 13th May 2013) Trip Advisor

STANMER HOUSE

FOOD FOR THOUGHTWe’re the fi rst to admit that, despite our best efforts, we don’t always get things right here at W&H. While we love to receive positive feedback, we also appreciate a little constructive criticism. Here are a few examples of times when we haven’t quite hit the mark

“10/10 for the decor and arrangement of tables etc so you’re not sitting shoulder to shoulder with the table next to you. I would also say that the menu had a good selection, although very meat orientated – not a lot of fi sh or vegetable dishes when I went.” (Foodbug88, 15th March 2013) The Cricketers Inn, Trip Advisor

“The food is always good and it is very popular with locals, but the ambience has the slight feeling of a major chain (although it is not one).” (Littlefi elder, 3rd December 2012) The Chaser Inn, Trip Advisor

“I have been to a number of Whiting and Hammond restaurants, including The Farm in Eastbourne and the Mark Cross Inn. The menu is fi ne, if a little restrictive and in the main very tasty. Just not particularly good value for money.” (Pete190722, 25th February 2013) The Little Brown Jug, Trip Advisor

BIG THANKS TO ALL OUR WONDERFUL CUSTOMERS FOR SUCH

CONSTRUCTIVE COMMENTS


W&H_2_June13_Your Reviews.indd 3 09/07/2013 15:39

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COMPETITION

Yourchance to win

If you do not wish to be contacted in the future by Whiting & Hammond or any other affi liated brand, please send an email stating this to offi [email protected], 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.

The winner will be drawn at random and the editor’s decision is fi nal. The prize is as stated above and cannot be substituted, with the exception of soft drink alternatives to alcohol. Only one meal for two is available and only one email entry per person will be accepted. The meal must be taken within three months of the winner being notifi ed and may not be booked for public holidays. The date will be at the discretion of Whiting & Hammond. No cash prize alternative will be offered. The winner may be asked to take part in publicity photos relating to the competition. Terms and conditions apply. If full contact details (name, address and telephone number) are not supplied in your email, your entry will be invalid. In the unlikely event that the prize as stated above is not available, Whiting & Hammond reserves the right to offer a prize of similar value.

Throughout the magazine you will have seen details of the competition for this issue. We’d like to hear your views on our pubs, food, wines, beers or any W&H ghost stories you might have heard. All you have to do is email your comments to offi [email protected] to be in with a chance of winning a fabulous meal for two (including a bottle of wine) at one of our superb venues of your choice.


W&H_2_June13_Competition.indd 3 08/07/2013 16:55

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recruitment

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.

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

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: [email protected]

W&H_2_June13_Recruitment.indd 3 09/07/2013 12:05

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LAST ORDERS

Dear Readers,Hopefully you’ve really enjoyed the second edition of Gastro magazine. The plan is to produce a magazine four times a year with the changing of the seasons, so this issue has covered the high summer and early autumn months, while the next edition will be due out in the run-up to winter.

We have already seen some great beer and music festivals, with some of our sites having their busiest days since they opened. So, if you haven’t yet been to one, make sure you come along for some quality beer, delicious food and an overall fun day out with friends and family (see p. 21 for details).

The cookery demonstration with our Executive Chef James at The Pantiles Food Festival in Tunbridge Wells proved a real winner. The guys at the food festival did a sterling job organising the two day event, so well done to Julian Leefe-Griffi ths and the team.

As it’s the 1Oth anniversary of W&H, we are all getting very excited about the party at The Chaser

Inn, planned for August 17/18. We’ll be celebrating 1O years for both the company and the pub, so make sure you circle the date in your diary.

We have also made an offer on an eighth site for the company, which is the King’s Head in Bessels Green, Sevenoaks. Now, I wouldn’t normally tell the world that we have made such an offer as lots of things can happen before completion. However, on this occasion, we need your help. The place is in a sorry state (like most of our pubs when we take them on), so for us to make it into a W&H pub, we will need to increase the size of the kitchen, add some unobtrusive car parking and rebuild the loos. For this we need the dreaded planning permission and are asking for letters of support for the application*. I do believe if we don’t get the planning then the pub will

close for good, which would be a real shame, as it could be a fantastic venue for the area of Bessels Green and Sevenoaks.

To fi nish, I would like to say a big thank you to all of our wonderful customers for your continuing support. Without you, we as a company would not be where we are today and we look forward to many more years of sharing our food, service and hospitality with you.

As they say, “I’m off to the pub”. See you later in the year!Brian Keeley Whiting MD

A WORD FROM

THE TOP

PE

TE

SH

EP

HE

RD

*To lend a hand and give us your support, please get in touch by sending a letter to The Little Brown Jug, Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ or by emailing us at offi [email protected].

P.S. Get your Christmas party booking in early as this is a very popular time of the year with us (sorry to mention that word so soon – don’t shoot the messenger).


W&H_2_June13_Last Orders.indd 3 08/07/2013 17:18

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SUPPLIERS LISTING

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

ALEXANDRE-BOYESwww.alexandre-boyes.co.uk | 01892 525 522

BELVOIRwww.belvoirfruitfarms.co.uk | +44 1476 870286

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

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

BURRELLS www.burrellsjewellers.co.uk | 01892 618 618

CASTLE REFRIGERATION www.castlerefrigeration.co.uk | 01892 835 236

CHILSTONE www.chilstone.com | 01892 740 866

COOPER BURNETT www.cooperburnett.com | 01892 515 022

EDIBLE OIL www.edibleoildirect.co.uk | 01797 364 100

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

FENTON CHANDLER www.fentonchandler.co.uk | 01252 851 726

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

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

HARVEYS www.harveys.org.uk | 01273 480 209

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

HEINEKEN www.heineken.co.uk

HR ADVISE MEwww.hradvise.me | 0844 225 4077

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

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

J AND I CARS www.jandicarsales.co.uk | 01892 771 116

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

K&M EQUIPMENT LTD. www.kandmequipmentltd.co.uk | 01892 529 724

KENT FARMERS MARKET 01732 833976

KENT FINE FOODS www.kentfinefoods.com | 01634 233 270

LAKELAND www.lakeland.co.uk | 01892 529 699

LARKINS 01892 870 328

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

MECKLENBURGH www.mecklenburghdrinksolutions.co.uk | 01622 769 760

NATWESTwww.natwest.com

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

PENSHURST FINE FOODS 01892 664 044

PJ MULLEY www.pjmulley.co.uk | 0800 151 3122

PREMIER SECURITY www.premierprotects.co.uk | 0800 019 3999

RENCRAFTwww.rencraft.co.uk | 01732 762 682

ROSES FINE FOOD www.rosesfinefoods.co.uk | 01304 613 288

RUSBRIDGE BAKERYwww.rusbridgefamilybakery.co.uk | 01892 528 328

SALCOMBE DAIRYwww.salcombedairy.co.uk | 01732 851 523

SANKEYS www.sankeys.co.uk | 01892 511 422

SITSMART www.sitsmart.co.uk | 01892 510 202

STRAIGHT A TRAININGwww.straighta.co.uk | 01252 821 868

STREAMLINE BRIGHTON TAXIS 01273 202 020 | 01273 747 474

SWANTEXwww.swantex.com | 01322 665 566

THE GYM www.the-gym.co | 01892 548 700

TREVOR MOTTRAMwww.trevormottram.co.uk | 01892 538 915

WEBER STEPHENwww.weberbbq.co.uk | 01756 692 611

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

W&H_2_June13_Suppliers listing 2.indd 97 09/07/2013 14:21

THE CHASER INNStumble Hill, Shipbourne,

Tonbridge, Kent, TN11 9PE

Manager: Paul Roser

Head Chef: Jody Shaw

Tel: 01732 810 360

Email: [email protected]

Website: www.thechaser.co.uk

THE OLD DUNNINGS MILL Dunnings Road, East Grinstead,

West Sussex, RH19 4AT

Manager: Janet Webb

Head Chef: Steve Ednie

Tel: 01342 326 341


Website: www.theolddunningsmill.co.uk

THE MARK CROSS INNMark Cross, Nr Tunbridge Wells,

East Sussex, TN6 3NP

Manager: Ash Baldwin

Head Chef: Peter Napier Clark

Tel: 01892 852 423


Website: www.themarkcross.co.uk

THE FARM @ FRIDAY STREET 15 Friday Street, Langney,

Eastbourne, BN23 8AP

Manager: Paul Worman

Head Chef: Glenn Day

Tel: 01323 766 049


Website: www.farmfridaystreet.com

THE CRICKETERS INN Wrotham Road, Meopham,

Gravesend, DA13 0QA

Manager: Paul Giles

Head Chef: Laura Baker

Tel: 01474 812 163


Website: www.thecricketersinn.co.uk

STANMER HOUSE Stanmer Park, Brighton, East Sussex, BN1 9QA

Manager: Simon McLoughlin

Events Manager: Rebecca Weller

Head Chef: Richard Simmonds

Tel: 01273 680 400


Website: www.stanmerhouse.co.uk

MAKING THAT BOOKING

Now that we’ve whetted your appetite about the delights of visiting a

W&H establishment, you’re no doubt wondering how you can reserve a table or

organise a special occasion at one of our seven award winning pubs.

No problem – here are the names and numbers you’ll need

THE LITTLE BROWN JUG (HEAD OFFICE) Chiddingstone Causeway, Tonbridge, Kent, TN11 8JJ

Manager: Tyson Marshall • Head Chef: Neil Haywood

Tel: 01892 870 318 • Email: [email protected] • Website: www.thelittlebrownjug.co.uk


THE OLD DUNNINGS MILL

THE CHASER INN

THE LITTLE BROWN JUG (HEAD OFFICE)

W&H_2_June13_Personal Contacts.indd 2 09/07/2013 12:26

THE MAGAZINE FROM THE AWARD WINNING PUB AND RESTAURANT GROUP

GASTRO

FINESTMeetTheWorld ’s

SUMMER SNAPSHOT

TIMELESS RECIPES

APPY HOUR

Seven pages of festival fun to whet your appetite – who do you recognise?

The best cookbooks revealed – how many are on your shelf?

The food and drink you’ll love on yoursmartphone

WEDDING TO REMEMBER

THRILL OF THE GRILL

RIOJARULES

Refl ections on a big day at Stanmer – “How they made

my dreams come true”

Fire things up with these brilliant barbecue gadgets

Why this Spanish region is top of our

wine list

Join us as we visit 10 of the best restaurants on Earth and introduce you to the three brothers who are living the culinary dream

THE SEVEN WONDERS OF WHITING & HAMMOND

HOUSE

OnThe

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gastro magazine summer/autumn 2013

Documents