Food

Featured Recipe: BBQ Hot Smoked Salmon with Parsley and Chive Flatbreads

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

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Featured Recipe: Baileys Crème Brulee

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  Ingredients:  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    Method:  

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Featured Recipe: Lemon and Thyme Marinated Pork Tenderloin with mushy peas and mushroom rice pudding

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.

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Foodies Flock to Enjoy a Taste of Faversham

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.

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Shepherd Neame’s Generation Ale is the ladies’ choice

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.

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