Blog http://www.shepherdneame.co.uk/blog?keys= en Shop Pick: Mash Tun No.1 http://www.shepherdneame.co.uk/blog/shop-pick-mash-tun-no1 <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>29 October 2014</p><p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/Mash-Tun-No.1-pad_0_0.jpg" />Our <strong>Shop Pick</strong> this week is the very special <strong>Mash Tun No.1 </strong>Anniversary Ale.</p> <p>To mark the 100th Anniversary of the oldest of Britain's last two remaining wooden mash tuns, we have brewed this very special ale. The beer combines a traditional mix of six malts, with First Gold, Centennial and Amarillo hops.  The result is rich, malty brew with hints of toffee and dried fruits, lightened by notes of citrus and spice, at a celebratory 7.2% ABV.</p> <p><strong>This is a Limited Edition ale, don't miss out.</strong><br /> <h4><a href="http://www.shepherdneame.co.uk/shop/mash-tun-no1" target="_blank">BUY YOURS NOW</a></p> <p> </h4><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/pub-week-flying-fish-newhaven"><span class="meta-nav">&laquo;</span> Pub of the Week: The Flying Fish, Newhaven</a></div><div class="nav-previous right"><a href="/blog/pub-week-stag-inn-hastings">Pub of the Week: The Stag Inn, Hastings <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Shop Pick: Mash Tun No.1" class="rdf-meta"></span> Wed, 29 Oct 2014 16:21:48 +0000 M.Farmer 44836 at http://www.shepherdneame.co.uk Pub of the Week: The Stag Inn, Hastings http://www.shepherdneame.co.uk/blog/pub-week-stag-inn-hastings <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>28 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/pub-week">Pub of the Week</a>, <a href="/blog/pubs">Pubs</a></p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Brands/blog_half_Stag%2C%20Hastings.jpg" style="width: 316px; height: 210px; float: left;" /><strong>The Stag Inn</strong>, dating from 1547, is the oldest open pub in <strong>Hastings</strong>, and can be found sitting prominently on the eastward side of, appropriately, All Saints Street, in Hastings Old Town.<br /><br />The pub has a wealth of oak beams, winding passages and stairways. There are inglenook fireplaces and a secret passage, filled in around forty years ago, that possibly led to All Saints churchyard. <br /><br />It is said to be one of the most haunted places in Hastings.<br /><br />There are two bars. The front bar features the famous "mummified" cats. More accurately they are smoke dried cats, which were found in a chimney on the first floor during the 1940s. Until the 1980's they hung from the corner of the metal work above the bar, but are now stored for preservation in a wooden case. There is no historical evidence, but it is popularly believed they belonged to Hannah Clarke, a witch, who is said to have occupied the Stag in the earlier part of its existence.<br /><br /><div><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_stag%20cats.jpg" style="line-height: 20.0063037872314px; width: 250px; height: 150px; float: right;" />The back bar was recently redecorated and now boasts a large wood burning stove, which, when lit and with the lights low, creates a cosy atmosphere, where you can relax with friends over a meal or a couple of pints.  You are almost certainly safe from any spirits which might be around and about, although don’t be too surprised if you are joined by the Sea Captain, reportedly murdered in Eastbourne by Hastings fishermen, who has been seen here many times.<br /><br />Current tenants Alan and Star have several of their own, live, cats whose behaviour regularly suggests that not all visitors here are visible to the human eye – regularly circling things only they can see.  Star reports regularly seeing a man in the cellar, who appears to be bottling up, ready for the next day. In fact, most people who have worked or lived at the pub have experienced something of the supernatural. There have been reports of a young girl’s presence on the upper floor, and previous tenants reported the whole building shaking when they put mistletoe up one Christmas, which stopped when it was removed.<br /><br /><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Music%20at%20The%20Stag.jpg" style="width: 230px; height: 173px; float: left;" />As well as their ghostly guests, The Stag is also well known for <strong>live music</strong>. There is an open English Folk session on Tuesdays, Bluegrass music on Wednesdays, Shanty Singers on Thursdays, a ukulele player every other Friday, live music Saturday evenings and often on Sundays too.  Coming up this Sunday is the French Medieval troupe Les Derniers Trouvères.<br /><br />They also serve good, honest, freshly <strong>home cooked food</strong>, using locally sourced quality fish and meats. They can cater for any dietary requirements, and are known for their excellent range of vegan dishes.<br /><br />Outside, there is a covered patio area, and steeply inclined garden, wholly unsuitable for children.  There is, however, a large Wicker Man.<br /><br />To find out more, you can contact the spirits if you are blessed in this way, or else give the pub a call on 01424 425 734.  They are also on <strong><a href="https://www.facebook.com/Stag.Inn.Hastings">Facebook</a></strong> and the not-so-spidery <strong><a href="http://www.shepherdneame.co.uk/pubs/hastings/stag-inn">web</a></strong>.<br /> </div><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/shop-pick-mash-tun-no1"><span class="meta-nav">&laquo;</span> Shop Pick: Mash Tun No.1</a></div><div class="nav-previous right"><a href="/blog/five-minutes-darren-ball-brewery-chef">Five minutes with… Darren Ball - Brewery Chef <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Pub of the Week: The Stag Inn, Hastings" class="rdf-meta"></span> Tue, 28 Oct 2014 12:32:41 +0000 M.Farmer 44816 at http://www.shepherdneame.co.uk Five minutes with… Darren Ball - Brewery Chef http://www.shepherdneame.co.uk/blog/five-minutes-darren-ball-brewery-chef <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>26 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/meet-team">Meet the Team</a></p><p><strong><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/Darren%20Ball%20%287%29.jpg" />Lives:</strong> Whitstable, Kent</p> <p><strong>Age:</strong> 43</p> <p><strong>Career:</strong> Darren grew up in Whitstable and attended Sir William Nottidge School, now the Community College. Aged 18, he studied professional catering for three years at Canterbury College, then worked at a brasserie in Canterbury for seven years, starting as commis chef and promoted to head chef within two years. He worked at Canterbury’s Café Rouge for a year, before moving to Read’s in Faversham, where he was trained by Gordon Ramsay’s protege Mark Sargeant. He stayed there for six months before taking on a succession of head chef roles around Kent, including Birdies in Whitstable, Le Petit Poisson in Herne Bay, and Deesons in Canterbury, which he opened with the owner. He also worked as head chef for Shepherd Neame pubs The Cricketers in Canterbury, White Lion in Selling and the Duke of Cumberland and Chestfield Barn in Whitstable, and took on a Roaming Chef role for the brewery’s managed houses in London, visiting them and offering their chefs advice and training. He was appointed Brewery Chef three years ago.</p> <p><strong>Favourite Shepherd Neame beer:</strong> Whitstable Bay Blonde Lager</p> <p><strong>Favourite non-Shepherd Neame beer:</strong> Kronenbourg</p> <p><strong>What are your main responsibilities?</strong><br />I work closely with Catering Manager and Wedding Functions Co-Ordinator Sam Jeals, to plan menus for forthcoming events at the Visitor Centre and The Old Brewery Store. I am responsible for stocktaking and ordering supplies. My most important role is to ensure that the food is delivered on time and to budget, and is of the highest quality. I prep and prepare a huge range of dishes, with casual staff to assist when necessary, and clean the kitchen afterwards.</p> <p><strong>Are you a manager?</strong><br />I manage a team of up to seven casual kitchen staff, depending on the size of the event we are catering for. They include Andy Moth, an apprentice chef who has been working with me for a year.</p> <p><strong>What does a typical day involve?</strong><br />There is no typical day, it depends what we have on that week. This week we have the annual dinner before the AGM, which involves a five course meal for 85 people, so we are very busy. We will spend two days prepping as much as we can, for example poaching salmon, creating salads and cheese platters, and then on the day of the dinner we will probably work for 12 hours straight.  I typically have one in four weekends off, as lots of our events take place at the weekend.</p> <p><strong>What attracted you to the industry?</strong><br />My father was a big influence in my decision to become a chef. He recommended the profession to me when I was a teenager, saying I would never be out of a job as people would always need to eat. I was always very good at cooking at school, and really enjoyed it, so I decided to go for it, and applied for the course at Canterbury College. I never imagined I would still be a chef, 25 years on!</p> <p><strong>What personal characteristics help you in your role?</strong><br />Good communication skills, essential when managing the kitchen team and liaising with clients; organisation, as good forward planning is necessary to ensure that events go smoothly; and a passion for food, as it is hard work so you have to enjoy it.</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/Darren%20Ball%20%281%29%20%281280x853%29.jpg" /><strong>What attracted you to the job</strong>?<br />I never pursued a specialism as a chef, I have always been a good all-rounder, so when this job came up, which involved cooking for a diverse range of events, it seemed perfect for me. I had also worked for Shepherd Neame before, so I knew they were good to their employees, and I liked the idea of working at the heart of the brewery.</p> <p><strong>What are the most rewarding parts of your job?</strong><br />I still feel a huge sense of achievement at the successful completion of an event, from planning the menu, to seeing guests enjoying the food. It is particularly rewarding when you receive compliments for your menu. I also take pride in being able to help new chefs, such as our apprentice Andy, develop their skills and progress in their career.</p> <p><strong>What is tough about the job?</strong><br />It often involves long hours with few breaks, working in a very hot environment under intense pressure. But I love the hustle and bustle of the kitchen - I thrive on adrenaline.</p> <p><strong>What do you consider your biggest success at the company so far?</strong><br />I cook for the Shepherd Neame board once a month, and have been given free rein to serve whatever I like, which I hope demonstrates their faith in my abilities. I really enjoy putting a menu together, and have received many compliments on my cooking from the board members, which I am very proud of.</p> <p><strong>Which chefs most inspire you?</strong><br />I like Gordon Ramsay, though I don’t like his attitude! His dishes are always well presented with very clear, sharp flavours.</p> <p><strong>What are your hobbies and interests outside work?</strong><br />I have a 16-year-old son Toby, and 11-year-old daughter Cydney, so I spend the majority of my free time with them.</p> <p></p><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/pub-week-stag-inn-hastings"><span class="meta-nav">&laquo;</span> Pub of the Week: The Stag Inn, Hastings</a></div><div class="nav-previous right"><a href="/blog/featured-recipe-beer-bread">Featured Recipe: Beer Bread <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Five minutes with… Darren Ball - Brewery Chef" class="rdf-meta"></span> Sun, 26 Oct 2014 10:00:00 +0000 james.purcell 44411 at http://www.shepherdneame.co.uk Featured Recipe: Beer Bread http://www.shepherdneame.co.uk/blog/featured-recipe-beer-bread <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>25 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/recipes">Recipes</a>, <a href="/blog/food">Food</a>, <a href="/blog/masterbrew">Masterbrew</a></p><p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Food/blog_half_Beer%20bread.jpg" style="width: 280px; height: 187px; float: left;" />A simple no yeast bread that has a great flavour and is quick to make. We used Masterbrew Ale but you could use any beer. Serve it as an appetizer with beef dripping, candied bacon bits and herby dipping salt as an alternative to butter or oil</p><p>Printable recipe <a href="http://www.shepherdneame.co.uk/sites/default/files/uploads/Food/Recipe%20-%20Beer%20Bread_1.pdf" target="_blank"><strong>here</strong></a></p><p> </p><h4><strong>BEER MATCH: Masterbrew</strong><br /><span style="font-size: 13px; font-weight: normal; line-height: 1.538em;">We think this would make a nice little snack to go with a bottle of </span><a href="http://www.shepherdneame.co.uk/brands/ales/master-brew-kentish-ale" style="font-size: 13px; font-weight: normal; line-height: 1.538em;">Masterbrew</a><span style="font-size: 13px; font-weight: normal; line-height: 1.538em;">, Kent's 'Local Hero'. Hoppy and distinctive, this easy drinking favourite would be the ideal accompaniment to this delicious bread, especially if you choose to add the saltiness of the bacon, or some cheese!<br /><br />Masterbrew can be found in most good supermarkets, or you can order some <a href="http://www.shepherdneame.co.uk/shop/masterbrew-16-x-500ml-bottles">online here</a>.</span></h4><p><br /><strong>Preparation time </strong>10 mins<br /><strong>Cooking time </strong>25 min<br /><strong>Serves 4<br /><br />Ingredients:</strong><br /><br />453g Stoneground flour<br />1 tbsp baking powder<br />1 tsp clear honey<br />350ml beer<br />½ tsp salt<br /><br /><strong>Method:</strong><br /><br />1/ Preheat the oven to 175˚c<br /><br />2/ Mix the flour, baking powder and salt in a large bowl, make a well and add the beer and the honey. Mix together to form a wet dough, add more beer if necessary. You may not need all the beer.<br /><br />3/ Grease a 23cm x 14cm loaf tin and scrape in the dough. Smooth the top (or shape into rolls if preferred).<br /><br />4/ Bake for 25 minutes or until golden and risen.<br /><br />5/ Turn out the loaf and tap the bottom. A hollow sound indicates the loaf is cooked. If not then return the loaf to the tin and put back in the oven for another 5 to 10 minutes.<br /><br /> </p><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/five-minutes-darren-ball-brewery-chef"><span class="meta-nav">&laquo;</span> Five minutes with… Darren Ball - Brewery Chef</a></div><div class="nav-previous right"><a href="/blog/enjoy-spook-tacular-evening-manor-farm-barn">Enjoy a Spook-tacular Evening at the Manor Farm Barn <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Featured Recipe: Beer Bread" class="rdf-meta"></span> Sat, 25 Oct 2014 10:36:45 +0000 M.Farmer 44796 at http://www.shepherdneame.co.uk Enjoy a Spook-tacular Evening at the Manor Farm Barn http://www.shepherdneame.co.uk/blog/enjoy-spook-tacular-evening-manor-farm-barn <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>24 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/events">Events</a>, <a href="/blog/pubs">Pubs</a></p><p>A frighteningly good evening of entertainment is promised at the <a href="/node/548">Manor Farm Barn</a> in Southfleet this Halloween.</p> <p>The historic Shepherd Neame pub, a beautifully restored 18<sup>th</sup> century barn, is holding a Fright Night fancy dress party on Friday, October 31.</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Food/blog_half_Spooks%20Ale%20pump%20clip.png" />Guests are invited to dress as zombies, with prizes for the best costumes, and there will also be a performance of classic Halloween-themed hits by Kent-based party band Beer Pressure.</p> <p>The event starts at 7.30pm, and tickets are £15, available in advance only. Admission includes a hog roast supper.</p> <p>There will also be the chance to try a bewitching brew during the evening - <a href="/node/5291">Spooks Ale</a>.</p> <p>Originally developed in Shepherd Neame’s pilot brewery, the seasonal ale is now among a new collection of <em>No.18 Yard Brewhouse</em> beers available nationwide.</p> <p>A blood-spattered label claims the beer, appropriately a dark ruby colour, is The Official Ghost Brew of All Hallows.</p> <p>It boasts a biscuity palate created by a devilishly delicious trio of Pale, Crystal, Brown and Chocolate malts, with bitterness provided by Target hops and a citrus aroma from Styrian Goldings.</p> <p>For more information or to book tickets, call the pub on 01474 834967 or visit <a href="http://www.manorfarmbarnsouthfleet.co.uk">www.manorfarmbarnsouthfleet.co.uk</a></p><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/featured-recipe-beer-bread"><span class="meta-nav">&laquo;</span> Featured Recipe: Beer Bread</a></div><div class="nav-previous right"><a href="/blog/high-sheriff-toasts-cycling-success-shepherd-neame-pub">High Sheriff Toasts Cycling Success at Shepherd Neame Pub <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Enjoy a Spook-tacular Evening at the Manor Farm Barn" class="rdf-meta"></span> Fri, 24 Oct 2014 09:00:00 +0000 james.purcell 44421 at http://www.shepherdneame.co.uk High Sheriff Toasts Cycling Success at Shepherd Neame Pub http://www.shepherdneame.co.uk/blog/high-sheriff-toasts-cycling-success-shepherd-neame-pub <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>23 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/news">News</a>, <a href="/blog/pubs">Pubs</a></p><p>The High Sheriff of Kent Hugo Fenwick celebrated the completion of a three-day cycle ride along the Kent coast with a pint at the <a href="/node/400">Britannia Inn</a> in Dungeness.<br /> <br />Hugo was accompanied on the challenge by the Deputy Constable of Dover Castle Chris Claydon, and the Chairman of Kent Country Land and Business Association Nick Sandford.<br /> <br /><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/%28l-r%29%20Nick%20Sandford%20licensee%20Mike%20Jones%20Hugo%20Fenwick%20Chris%20Claydon_red.jpg" />The trio set off from Dartford on Friday, October 17 and covered a total of 135 miles over three days, before finishing at Dungeness on Sunday, October 19.<br /> <br />They were welcomed by Mike Jones, licensee at the Britannia Inn, the Shepherd Neame-owned pub in Dungeness, where they enjoyed a couple of pints and a complimentary dinner of locally-caught fish and chips.<br /> <br />Mike, who has been licensee at the Britannia Inn for 11 years, said: “We were delighted to welcome the High Sheriff of Kent and his team to the pub at the end of their cycling challenge. It was a pleasure to help them celebrate their achievement.”<br /> <br />Hugo, 49, who lives in Egerton, was installed as High Sheriff of Kent in April this year, and his research into the history of the office gave him the idea for the cycle ride.<br /> <br />He said: “All the High Sheriffs used to ride their boundaries, so I thought it would be a good idea to carry on that tradition, but on two wheels, rather than horseback! My friends Chris and Nick agreed to take on the challenge with me, and although it was physically challenging, we really enjoyed it.”<br /> <br />The trio cycled an average of 45 miles a day, and visited several Kent landmarks, including Rochester Castle, Chatham Historic Dockyard, Brogdale Farm near Faversham and Walmer Castle.<br /> <br />Hugo added: “There are some fantastic cycle paths and trails around Kent, and hopefully by raising awareness of them through this ride, we will encourage more people to get out on their bikes and find out how much the county has to offer.”</p><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/enjoy-spook-tacular-evening-manor-farm-barn"><span class="meta-nav">&laquo;</span> Enjoy a Spook-tacular Evening at the Manor Farm Barn</a></div><div class="nav-previous right"><a href="/blog/shop-pick-spooks-ale">Shop Pick: Spooks Ale <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="High Sheriff Toasts Cycling Success at Shepherd Neame Pub" class="rdf-meta"></span> Thu, 23 Oct 2014 08:30:00 +0000 james.purcell 44416 at http://www.shepherdneame.co.uk Shop Pick: Spooks Ale http://www.shepherdneame.co.uk/blog/shop-pick-spooks-ale <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>22 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/spooks">Spooks</a>, <a href="/blog/beer">Beer</a></p><strong><em><a href="/shop/spooks-ale-8-x-500ml" target="_blank"><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Brands/blog_half_Drink%20If%20you%20dare%20-%20lo%20res_0.jpg" style="width: 230px; height: 280px; float: left;" /></a>Double, Double Boil &amp; Bubble, Hops Brown &amp; Barley Stubble...</em></strong><br /><br />For this week's <strong>Shop Pick</strong> we dare you to try a truly bewitching brew...<br /><br /><strong><a href="http://www.shepherdneame.co.uk/brands/ales/spooks" target="_blank">Spooks</a></strong> boasts a huge biscuity malt palate created by a devilishly delicious trio of Pale, Crystal, Brown and Chocolate malts,  giving it a delightfully deep red hue.  <br /><br />It's naughty maltiness is wonderfully balanced by the bitterness of Target hops, and a wonderful citrus aroma from Styrian Goldings.<br /><p> </p><p><strong>A halloween beer of true quality, hauntingly tasty....  </strong></p><h4 style="text-align: center;"><a href="http://www.shepherdneame.co.uk/shop/spooks-ale-8-x-500ml" target="_blank"><strong>BUY YOURS NOW</strong></a></h4><h4><br /><br /> </h4><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/high-sheriff-toasts-cycling-success-shepherd-neame-pub"><span class="meta-nav">&laquo;</span> High Sheriff Toasts Cycling Success at Shepherd Neame Pub</a></div><div class="nav-previous right"><a href="/blog/pub-week-bull-inn-linton">Pub of the Week: The Bull Inn, Linton <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Shop Pick: Spooks Ale" class="rdf-meta"></span> Wed, 22 Oct 2014 14:31:53 +0000 M.Farmer 44506 at http://www.shepherdneame.co.uk Pub of the Week: The Bull Inn, Linton http://www.shepherdneame.co.uk/blog/pub-week-bull-inn-linton <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>21 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/pub-week">Pub of the Week</a>, <a href="/blog/pubs">Pubs</a></p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/pubs/blog_half_Bull%2C%20Linton%20-012.jpg" style="width: 280px; height: 186px; float: left;" /><strong>The Bull Inn </strong>is a lovely country pub set in the village of Linton, a little south of Maidstone. With licensee records dating back to at least 1674, The Bull has been at the heart of this rural community for a very long time, and continues to this day to be a hub of village life for both locals and visitors alike.<br /><br />In fact, the pub as it is now is made of up what was once three separate establishments – the inn, a post office and a barber’s shop.  The beamed bar area is comfortable and cosy, with stylish modern furnishings complementing perfectly the period features.  The old post office and barbers have been combined to form what is now the dining room – all of which adds to the charm and character of the place.  There is also the benefit of two wood burning stoves, to entice you in as winter arrives.<br /><br />In addition to the charming interior, there is a spacious outside decking area overlooking the Kent countryside, part of which is covered, as well as a large lawn.  There is also a function room available for hire, which is suited to any occasion, and the pub has excellent motorway access. <br /><br /><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/pubs/blog_half_Bull%2C%20Linton%20-009.jpg" style="width: 210px; height: 280px; float: right;" />In the restaurant, The Bull has a reputation for hearty food, and strive to source fresh, seasonal ingredients from local suppliers.  You can expect many of the usual pub staples, from the locally famous chargrilled Bull Burgers to Pie of The Week, but with a menu designed for all tastes, you can also enjoy a Thai curry or pasta dish, as well as an ever changing range of specials, with a brand new menu coming soon.<br /><br />Of course, there is a choice of well-kept Shepherd Neame ales including seasonals, an extensive wine list, and quality Italian coffees.   And if you get too comfy, and want to order food in the bar rather than move to the restaurant, well, that’s just fine with them.<br /><br />The Bull like to keep busy, and when they’re not hosting some of the most beautiful weddings in Kent, they like to put on a pub quiz or tribute band, to keep themselves out of trouble.  Coming up soon they have a wine tasting event, on October 30th – tickets are just £5 including a cheeseboard!  See you there!<br /><br />For more information on any of the above, visit the <strong><a href="http://www.thebullatlinton.co.uk/" target="_blank">website</a></strong>, contact the team on <strong>01622 743612</strong> or follow them on <strong><a href="https://www.facebook.com/TheBullInnLinton?ref=ts&amp;fref=ts" target="_blank">Facebook</a></strong>.  <br /><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/shop-pick-spooks-ale"><span class="meta-nav">&laquo;</span> Shop Pick: Spooks Ale</a></div><div class="nav-previous right"><a href="/blog/monkfish-scampi-beer-batter">Monkfish Scampi in Beer Batter <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Pub of the Week: The Bull Inn, Linton" class="rdf-meta"></span> Tue, 21 Oct 2014 15:02:10 +0000 M.Farmer 44431 at http://www.shepherdneame.co.uk Monkfish Scampi in Beer Batter http://www.shepherdneame.co.uk/blog/monkfish-scampi-beer-batter <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>18 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/food">Food</a>, <a href="/blog/recipes">Recipes</a></p><p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Monkfish%20Scampi%20in%20beer%20batter_0.jpg" style="width: 226px; height: 150px; float: left;" />A <strong>delicious alternative</strong> to Langoustine tails, this is a slightly unusual twist on that pub favourite. Serve it up with some chunky chips, a peppery rocket salad and a wild garlic mayonnaise.<br /><br /> </p><p> </p><strong style="line-height: 20.0063037872314px;"><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Brands/three_col_aaWB_PA.jpg" style="width: 120px; height: 200px; float: right;" /></strong><h4><strong>BEER MATCH</strong></h4><p><span style="line-height: 1.538em;">Here we use </span><a href="http://www.shepherdneame.co.uk/shop/whitstable-bay-pale-ale-16-x-500ml-bottles" style="line-height: 1.538em;"><strong>Whitstable Bay Pale Ale</strong></a><span style="line-height: 1.538em;"> for the batter which also makes a refreshing accompaniment to the finished dish. Named after the traditional fishing village of Whitstable, Whitstable Bay Pale Ale is a fruity ale with a subtle malty sweetness and perfectly balanced hop character.  It's light, fresh nature make it the perfect accompaniment to any seafood dish.</span><span style="font-size: 13px; font-weight: normal; line-height: 1.538em;">  </span></p><p><br />You can read more about the <strong><a href="http://www.shepherdneame.co.uk/whitstable-bay">Whitstable Bay Collection here.</a></strong> You can also <a href="http://www.shepherdneame.co.uk/shop-categories/ales-lagers"><strong>buy some</strong></a> from our <strong><a href="http://www.shepherdneame.co.uk/shop-categories/ales-lagers">online shop</a>.</strong><br /> </p><h4 style="line-height: 20.0063037872314px;">RECIPE</h4><p><br /><strong>Preparation time: </strong>35 min<br /><strong>Cooking time:</strong> 15 min<br /><strong>Serves 4</strong> as a main or 8 as a starter<br /><br /><strong>Ingredients:</strong><br /><br />300g self raising flour<br />Plus extra for dusting<br />1 tsp salt<br />1 tsp white wine vinegar<br />1 bottle of <a href="http://www.shepherdneame.co.uk/shop/whitstable-bay-pale-ale-16-x-500ml-bottles"><strong>Whitstable Bay Pale Ale</strong></a><br />2 whole monkfish tails<br /><br />For wild garlic mayonnaise:<br />90g of wild garlic<br />100ml rapeseed oil<br />150g good mayonnaise<br /><br />Rocket leaves and chips to serve<br /><br /><strong>Method:</strong><br /><br />1/ Preheat the deep fat fryer to 190˚c, or use a deep sided frying pan.  Always take extra care when deep frying, and use a thermometer if possible.  Never leave unattended.  If using a frying pan, do not heat the oil until you are ready to fry.<br /><br />2/ Make the wild garlic oil. Wash and blanch the garlic for 35 seconds in heavily salted water. Refresh in cold water and pat dry. Roughly chop the garlic and blitz in a food processor with the rapeseed oil for 30 seconds until the oil is a vibrant green. Pass through a fine strainer or coffee filter and then mix half the oil into the mayonnaise, reserving the rest for a salad garnish.<br /><br />3/ Make the beer batter, put the flour and salt in a large bowl. Add the white wine vinegar and then gradually add the beer, whisking as you go, until a thick smooth batter is achieved (about the consistency of thick double cream). You may not need all of the beer. Set aside to rest for 30 minutes<br /><br />4/ Trim any sinew off the monkfish and dice into 2.5cm chunks. Season the extra flour and then lightly coat the monkfish. Dip the monkfish in the batter and deep fry for 2 – 3 minutes until golden brown. Do not put too many pieces in the fryer at once to avoid them sticking together and lowering the temperature of the oil.<br /><br />5/ Dress the rocket with a little garlic oil and serve the monkfish with the garlic mayo on the side with chunky chips and a wedge of fresh lemon. <br /><br /> </p><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/pub-week-bull-inn-linton"><span class="meta-nav">&laquo;</span> Pub of the Week: The Bull Inn, Linton</a></div><div class="nav-previous right"><a href="/blog/spice-things-national-curry-week">Spice Things Up for National Curry Week <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Monkfish Scampi in Beer Batter" class="rdf-meta"></span> Sat, 18 Oct 2014 09:17:44 +0000 M.Farmer 44121 at http://www.shepherdneame.co.uk Spice Things Up for National Curry Week http://www.shepherdneame.co.uk/blog/spice-things-national-curry-week <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>17 October 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/food">Food</a>, <a href="/blog/beer">Beer</a>, <a href="/blog/india-pale-ale">India Pale Ale</a>, <a href="/blog/whitstable-bay">Whitstable Bay</a></p><p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_curry%20crop.jpg" style="width: 200px; height: 129px; float: right;" />It’s <a href="http://www.nationalcurryweek.co.uk/" target="_blank"><strong>National Curry Week</strong></a> – have you tried our <a href="http://www.shepherdneame.co.uk/brands/ales/india-pale-ale"><strong>India Pale Ale</strong></a> with a <strong>Tikka Massala</strong>?<br /><br />Ah, <strong>beer and curry</strong> – the classic and glorious combination. But can you really crack open an IPA with a Bhuna?  Or put a Pale Ale with your Jalfrezi?  After some extensive practical research undertaken entirely for your benefit, we can offer the following guide to some successful matches… how very selfless of us.  Hiccup!<br /><br /><strong><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/three_col_India%20Pale%20Ale.jpg" style="width: 128px; height: 200px; float: left; margin-top: 70px; margin-bottom: 70px;" />The beer: <a href="http://www.shepherdneame.co.uk/brands/ales/india-pale-ale" target="_blank">India Pale Ale</a> (6.1% ABV bottle) </strong><br />Originally brewed in the 18<sup>th</sup> Century for export, this style of beer relied on generous hopping and strength to protect it on its journey – our IPA is no exception.  Made in the traditional style, generously hopped, with a bold fruity character - our favourite match for curry!<br /><br /><strong>The curries:</strong></p><ul><li>Jalfrezi – pepper and chilli spicy, tomato rich and deeply spiced – a suitable challenge for the IPA</li><li>Dhansak – hot, sweet and sour, often with the earthiness of lentils, matches well with the bitter sweet notes of the IPA</li><li>Tikka massala – a colourful combination of spices come together in a usually tomato based, creamy sauce – with meat or fish from the tandoor -  the bold hoppiness of the IPA  complements the richness of this dish very nicely, while allowing the char notes from the clay oven to shine through</li></ul><br /><strong><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/three_col_aaWB_PA.jpg" style="width: 120px; height: 200px; float: left; margin-top: 20px; margin-bottom: 20px;" />The beer: <a href="http://www.shepherdneame.co.uk/whitstable-bay/pale" target="_blank">Whitstable Bay Pale Ale</a> (4.0% ABV bottle)</strong><br />Light and refreshing, with a subtle bitterness and malty sweetness<br /><br /><strong>The curries:</strong><ul><li>Goan Curry – typically less dense and less heavily spiced than some of the above, a Goan fish curry is ideal with Whitstable Bay, bringing out the subtlety of the seafood and wrapping its light malty sweetness around the spices</li><li>Dahl – chick pea or lentil based, with turmeric, cumin, garlic and ginger,  the Pale Ale provides a companion to this dish without overwhelming the flavours – just add a naan bread.  Yummy!</li></ul><br /><br /><strong><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/three_col_Asahi.png" style="width: 53px; height: 200px; float: left; margin: 30px 35px;" />The beer: <a href="http://www.shepherdneame.co.uk/brands/lagers/asahi" target="_blank">Asahi </a>(5.0% ABV bottle)</strong><br />Super crisp, Super dry distinctive lager, which uses rice in the brewing process<br /><br /><strong>The curries:</strong><ul><li>Katsu – a Japanese dish of breadcrumbed chicken served with a rich curry sauce – this matches perfectly with the clean, crisp, dry finish of Asahi</li><li>Thai Curry – chilli, garlic, shallots, lemongrass, coconut milk – whatever you make yours with, it will be all the better for with a glass or two of Asahi to cool the tongue and refresh the palate</li></ul><br /><br />Whichever you choose, have fun with it.  Why not see what you can match with Brilliant Ale, or even Double Stout? Eat, drink and enjoy <a href="http://www.nationalcurryweek.co.uk/" target="_blank"><strong>National Curry Week</strong></a>! <br /><br />All of the beers featured above can be ordered from our <strong><a href="http://www.shepherdneame.co.uk/shop" target="_blank">online shop</a></strong>.<br /><br />You can also find <a href="https://www.facebook.com/nationalcurryweek" target="_blank">National Curry Week</a> on Facebook, for more spicy inspiration.<br /><br /><br /><br /><div class="field field-name-addthis field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="sharing-wrapper"><div class="addthis_toolbox addthis_default_style "><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_google_plusone" g:plusone:size="medium"></a><a class="addthis_counter addthis_pill_style"></a></div><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js#pubid=xa-4fc6036e42d724f9"></script></div> </div></div></div><div class="prev-next clearfix navigation"><div class="nav-next left"><a href="/blog/monkfish-scampi-beer-batter"><span class="meta-nav">&laquo;</span> Monkfish Scampi in Beer Batter</a></div><div class="nav-previous right"><a href="/blog/shop-pick-whitstable-bay-hamper">Shop Pick: Whitstable Bay Hamper <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Spice Things Up for National Curry Week" class="rdf-meta"></span> Fri, 17 Oct 2014 11:20:38 +0000 M.Farmer 44161 at http://www.shepherdneame.co.uk