26 July 2014
The salmon is cured and then hot smoked on the barbecue with Earl Grey tea leaves which impart a subtle smokiness. Here we served it up with Whitstable Bay Pale Ale which cuts through the smokiness well and contrasts with the sweetness of the salmon.View a printable version here.
Preparation 30 mins (plus curing 2 days): Cooking 20 minutes: Serves 4
19 July 2014
Serve it up with a shot of semi frozen Baileys for a real treat. View a printable version here Preparation time: 5 min
Cooking time: 45 min plus setting timeServes 4
425ml double cream
50ml full-fat milk
100ml Baileys Irish Cream Liqueur
1 vanilla pod
5 large egg yolks
50g granulated sugar, plus extra for the topping
12 July 2014
This marinade gives the pork a lovely fresh light flavour. Here we served it with a mushroom rice pudding and mushy peas but it would be equally at home with some creamy mash and apple cider gravy or on a tasty carrot or potato rosti.
14 April 2014
Spring is here, and Faversham’s famous hops are shooting up in the gardens surrounding the town.
To celebrate their arrival, TasteFaversham came up with the idea of organising a visit to a Teynham hop garden, followed by a Hop Shoots Tasting Dinner at the Carriage Restaurant in Faversham’s Railway Hotel.
03 April 2014
Dea Latis, a group of female beer enthusiasts and industry experts, recently hosted its fifth annual beer and chocolate tasting.
Twenty guests gathered in the Clarence pub on Whitehall to taste six beers, including Shepherd Neame’s Generation Ale, each paired with a chocolate chosen to enhance the flavours in each.