Blog http://www.shepherdneame.co.uk/blog/2014-03?keys= en Featured Recipe: Smashed Pea Houmous http://www.shepherdneame.co.uk/blog/featured-recipe-smashed-pea-houmous <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>29 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/recipes">Recipes</a></p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Smashed%20Pea%20Houmous.png" style="width: 280px; height: 194px; float: right;" />Present this as a side with meats or with pitta bread in place of traditional houmous. It is quick and cheap to make and has a bright fresh colour. Great as an appetizer with olives and vegetable crisps. This recipe is cooked in the microwave which helps the peas keep a vibrant green colour and takes only 5 minutes to make!<br /><br /><strong>Preparation time:</strong> 0 min <br /><strong>Cooking time:</strong> 3 min <br />Serves 8<br /><br /><div><strong>Ingredients:</strong></div><div>400g frozen peas<br />1tsp vegetable bouillon paste</div><div>1 tbsp white sugar<br />1 clove garlic, peeled</div><div>1tsp white wine vinegar<br />1tsp tahini paste (optional)</div><div>2tbsp water</div><div>You will need a large jar with a neck wide enough insert the blade end of your hand blender.</div><div><br /><strong>Method:</strong><br /><div>1/ Place all the ingredients in the jar and cover with cling film.<br /> </div><div>2/ Shake the jar to mix all the ingredients. Microwave on high for two minutes or until the peas are hot but still a bright green colour. Do not overheat or the peas will lose their colour.</div><div><br />3/ Remove the cling film and insert the blade of the hand blender in the jar. Blitz until the required consistency is achieved.</div><div><br />4/ Allow to cool then put the lid on the jar and refrigerate until needed.</div></div><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/pub-weekthe-hook-hatchet-hucking"><span class="meta-nav">&laquo;</span> Pub of the Week:The Hook &amp; Hatchet, Hucking</a></div><div class="nav-previous right"><a href="/blog/coastal-hotel-reopens-after-14-million-makeover">Coastal Hotel reopens after £1.4 million makeover <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Featured Recipe: Smashed Pea Houmous" class="rdf-meta"></span> Sat, 29 Mar 2014 09:17:35 +0000 T.Flint 36736 at http://www.shepherdneame.co.uk Coastal Hotel reopens after £1.4 million makeover http://www.shepherdneame.co.uk/blog/coastal-hotel-reopens-after-14-million-makeover <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>26 March 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><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/pubs/Fayreness/blog_half_Botany%20Bay%20bedroom.jpg" />The Botany Bay Hotel at Kingsgate near Broadstairs has reopened following a £1.4 million refurbishment by Britain’s oldest brewer, Shepherd Neame.</p> <p>Formerly known as the Fayreness Hotel, it is situated in one of the most picturesque spots on the British coast, overlooking the spectacular Botany Bay.</p> <p>The building has been remodelled to make the most of its breathtaking views, with two elegant orangeries replacing UPVC conservatories at the front, and the addition of a wrap-around deck to allow guests to sit outside.</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/pubs/Fayreness/blog_half_Botany%20Bay%20restaurant.jpg" />Its brick exterior has been clad in traditional Kentish weatherboarding, with a new area for walkers to wash their boots and a bicycle park.</p> <p>All 30 en-suite bedrooms, many offering sea views of the eponymous bay, have been refurbished, using natural sand and blue-green colours, artefacts and artwork of local scenes to reflect the coastal setting.</p> <p>The main bar area also boasts a fresh new look, and has been divided into comfortable seating areas, including the introduction of a coffee lounge and cosy fireplace.</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/pubs/Fayreness/blog_half_Botany%20Bay%20exterior.jpg" />Visitors can choose from a selection of tasty snacks and traditional pub meals in the bar, or enjoy á la carte dining in the panoramic-view restaurant.</p> <p>It offers classic British cuisine with a contemporary twist, and as one might expect from the hotel’s unique coastal location, seafood is a speciality.</p> <p>The chefs use only the finest locally sourced, seasonal produce, from Romney Marsh lamb to Whitstable oysters and Dover sole, along with the fresh produce for which the Garden of England is renowned.</p> <p>And the contemporary coastal hotel is the perfect choice for any type of function, from conferences and professional meetings to group get-togethers and parties.</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/pubs/Fayreness/blog_half_Al%20fresco%20dining%20at%20the%20Botany%20Bay.jpg" />It has two stylish function rooms available; the intimate Club Room, which can accommodate up to 40 guests, or the Kingsgate Suite, which can cater for up to 100. The ground floor Kingsgate Suite, which boasts panoramic sea views, has a private bar and dance floor and is licensed for civil wedding ceremonies.</p> <p>Consideration has also been given to guests with disabilities, with level access to most trading areas including the front terrace, and the introduction of ramp access and a powered door adjacent to the main entrance. There is a wheelchair accessible toilet off the main bar, and a lowered bar counter has been installed. The hotel also has a bedroom with enhanced accessibility, including a wide door, large floor space, grab rails in the bathroom and a lowered bath, and two dedicated parking spaces for disabled guests.</p> <p>As a result of the brewery’s investment, 15 new roles have been created at the hotel, taking the total to more than 50, and more employees are expected to be taken on in the next few months to cope with increased demand during the summer season.</p> <p>Visitors to the hotel won’t want to miss the opportunity to explore Botany Bay, just a minute’s stroll from its entrance. The Blue Flag quality beach, offering more than 200 metres of golden sands, stunning cliffs and rock pools, has been made famous by a whole host of TV and film productions.</p> <p>The hotel is also ideal for a golfing break in Kent as it sits next to the famous North Foreland Golf Club, and is within a few miles of the Open Championship links courses of Prince’s Golf Club and Royal St. George’s in Sandwich.</p> <p>If you’re not a fan of golf, you might prefer to explore the unique heritage of nearby Broadstairs. Stroll around the seaside town’s cobbled streets to discover visitor attractions including Bleak House, once the summer home of Victorian author Charles Dickens; the Dickens House Museum; and the Crampton Tower Museum, offering an insight into the waterworks and railways of Victorian engineers.</p> <p>Art lovers are in for a treat with the Turner Contemporary gallery just three miles away in Margate.</p> <p>And in addition to the year-round attractions, there is always something going on in Broadstairs, from the week-long Dickens Festival each June, to Broadstairs Folk Week in mid-August and the three-day Broadstairs Food Festival in October.</p> <p>Shepherd Neame chief executive Jonathan Neame said: “We are thrilled to unveil this exciting new development overlooking Botany Bay, one of the most beautiful beaches in Britain.</p> <p>“This significant refurbishment is not just about investing in the hotel, but the coastal area of East Kent. Not only have we have created a significant number of new hospitality and catering roles, but the presence of a stylish destination hotel will provide a boost for the local tourism market.</p> <p>“We are confident that with its new look, and new name, the Botany Bay Hotel will prove a popular choice for local residents to enjoy a drink or meal, and also an attractive venue for short breaks, weddings and functions.” <p><span>Until April 19th, you have the cahnce to win a night for two! Visit the hotel's Facebook page for a chance to win:</span></p> <p><a class="button-link" href="http://bit.ly/1eVawN2" target="_blank">Enter</a></p> <p>For more information visit<br /><a href="http://www.botanybayhotel.co.uk">www.botanybayhotel.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-smashed-pea-houmous"><span class="meta-nav">&laquo;</span> Featured Recipe: Smashed Pea Houmous</a></div><div class="nav-previous right"><a href="/blog/winners-taste-kent-awards-2014">The Winners of The Taste of Kent Awards 2014 <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Coastal Hotel reopens after £1.4 million makeover" class="rdf-meta"></span> Wed, 26 Mar 2014 17:04:20 +0000 polly.wann 34221 at http://www.shepherdneame.co.uk The Winners of The Taste of Kent Awards 2014 http://www.shepherdneame.co.uk/blog/winners-taste-kent-awards-2014 <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>25 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/awards">Awards</a>, <a href="/blog/news">News</a></p><p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_TOKA2.png" />Celebrations will be taking place across the county tonight, Thursday 13 March, as the winners of The Taste Of Kent Awards 2014 are announced at a black tie dinner held at the Kent County Showground.<br /> <br />The winners have been selected by an expert panel of judges from three finalists who were shortlisted for each award category. The shortlisted finalists received the most votes in each award category and had been nominated and voted for by members of the public. From Rochester to Folkestone, the people of Kent have chosen the tastes, flavours, products, produce and venues that they have enjoyed the most over the last 12 months.<br /> <br />The winners are:<br /> <br /><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_TOKA1.png" /><strong>Best Kent Juice Producer, sponsored by Kent County Council</strong><br />Winner: Little Stour Orchard, Margate<br />Finalists:<br />Biddenden Farm Pressed Apple Juice, Biddenden<br />Newlands Juices, Faversham<br /> <br /><strong>Best Kentish Beer, sponsored by Rix &amp; Kay Solicitors</strong><br />Winner: Genesis – Goody Ales, Herne<br />Finalists:<br />Farriers 1606 – Old Forge Brewery, The Farriers Arms, Mersham<br />Gadds’ No. 3 Ramsgate Brewery, Ramsgate<br /> <br /><strong>Best Kentish Cider or Perry, sponsored by Wilkins Kennedy FKC</strong><br />Winner: Duddas Tun Cider – Pine Trees Farm, Doddington<br />Finalists:<br />Strong Kentish cider – Biddenden Vineyard, Biddenden<br />10 ACRE Orchard cider – Little Stour Orchard, Margate<br /> <br /><strong>Best Kentish Wine, sponsored by Investaco</strong><br />Winner: Ortega 2012 – Biddenden Vineyards, Biddenden<br />Finalists:<br />Bacchus – Chapel Down, Tenterden<br />English Rose – Chapel Down, Tenterden<br /> <br /><strong>Kent Artisan Food Producer of the Year, sponsored by Shopper Anonymous</strong><br />Winner: Kent Fine Foods, Gillingham<br />Finalists:<br />Samovar, Nonington, Dover<br />Simply Ice Cream, Ashford<br /> <br /><strong>Kent Butcher or Meat Producer of the Year, sponsored by sff </strong><br />Winner: Court Farm Butchery &amp; Country Larder, Halling, Rochester<br />Finalists:<br />A.J.Barkaway, Faversham<br />Chandler &amp; Dunn, Ash, Canterbury<br /> <br /><strong>Kent Dining Pub of the Year, sponsored by Opies</strong><br />Winner: The Ferry House Inn, Isle of Sheppey<br />Finalists:<br />The George Inn, Molash<br />The Three Tuns, Lower Halstow<br /> <br /><strong>Kent Farmers Market of the Year, sponsored by Hadlow College</strong><br />Winner: Cliftonville Farmers Market        <br />Finalists:<br />Rochester Farmers Market<br />Tonbridge Farmers Market<br /> <br /><strong>Kent Fishmonger of the Year, sponsored by Chapman’s of Sevenoaks Ltd</strong><br />Winner: Mobile Fresh Fish &amp; Farm Shop  <br />Finalists:<br />Fruits De Mer, Broadstairs<br />Folkestone Trawlers, Folkestone<br /> <br /><strong>Kent Local Food Retailer of the Year, sponsored by NFU Mutual</strong><br />Winner: Macknade Fine Foods, Faversham<br />Finalists:<br />Quex Barn, Birchington<br />Whitstable Produce Store, Whitstable<br /> <br /><strong>Kent Restaurant of the Year, sponsored by Henkelman UK Ltd</strong><br />Winner: Rocksalt, Folkestone<br />Finalists:<br />The Ambrette, Margate<br />Wyatt &amp; Jones, Broadstairs<br /> <br /><strong>Garden of England Champions Top Fruit, sponsored by BTF Partnership</strong><br />·         Winner - Top Apple: Gala variety Kate Langridge, Mallions Farm, Marden<br />·         Winner - Garden of England Champions Top Pear: Concorde variety D &amp; C Stevens, Elm Farm, Lower Halstow<br /> <br /><strong>Garden of England Champion Cherry and soft fruit, sponsored by East Malling Research (“EMR”)</strong><br />·         Cherries – Elverton Farms, Faversham for their Merchant variety<br />·         Strawberries – Langdon Manor Farm, Faversham for their Jubilee variety<br />·         Raspberries – Newmafruit, Chartham, Canterbury for their Glen Ample variety<br /> <br /><strong>Kent Food, Farming and Landscape Award, sponsored by Kent Downs Area of Outstanding Natural Beauty and High Weald Area of Outstanding Natural Beauty</strong><br />·         Winner - Court Farm, Halling, Rochester<br /> <br /><strong>Kent Food Product Category Awards, sponsored by Shepherd Neame</strong><br />·         Winner Dairy Class – Winterdale Shaw, Winterdale Cheesemakers<br />·         Winner Ambient Class – 10 ACRE Cider Vinegar, Little Stour Orchard<br />·         Winner Bakery &amp; Confectionery Class – Honey Cake with Kentish Honey, Samovar<br />·         Winner Prepared Food Class – Kentish beef &amp; vegetable pasty, S W Doughty<br />·         Winner Catering Class – Dangus beef fillet, Gribble Bridge Meats<br />·         Catering Highly Commended – Strong Wholemeal Flour, Pure Kent<br />·         Dairy Highly Commended – Chaucers Camembert, Cheesemakers of Canterbury<br /> <br /><strong>Best Kent Food Product, sponsored by KFF</strong><br />Winner: 10 ACRE apple cider vinegar<br /> <br />Produced in Kent has also made a special award to Sian Holt, Managing Director, Fudge Kitchen.<br /> <br />Stephanie Durling of Produced in Kent comments: “We would like to thank the thousands of people who took the time to vote in this, our tenth year. We are especially delighted that nearly 500 local businesses across the county were nominated for the awards. The battle for first place amongst the finalists has hard, with a really tough decision for our judges. The standard of products, produce, shops, pubs and restaurants is very high and Kent is firmly becoming established as a foody destination in the UK.”<br /> <br />This year there were a number of businesses that were new to the list of finalists including: Newlands Juices, Goody Ales, Samovar, Chandler &amp; Dunn, The Ferry House Inn, The Three Tuns, Rochester Farmers Market, Fruits De Mer, Folkestone Trawlers, Whitstable Produce Store, Rocksalt and Wyatt &amp; Jones.<br /> <br />Many of last years winners were once again in this year’s top 3 including: Little Stour Orchards’ Juice, Gadds No 3, Biddenden Ortega, The George Inn, Quex Barn, The Ambrette.<br /> <br />Stephanie Durling concludes: “Tonight’s Awards were a fantastic showcase for Kent’s food, drink and farming. The Taste of Kent awards are the ultimate stamp of approval from members of the public and confirmation of food and drink excellence.   We would like to thank Jason Freedman of The Minnis Bar and Restaurant who prepared the delicious three-course meal for tonight’s dinner and the Kent Event Centre at the Kent Showground for their valuable support.”<br /> <br />The awards are sponsored by Vertex Law, part of Cripps Harries Hall LLP. James Beatton, a partner of the firm, says: “Kent is well known for the excellence of its food and drink and the Taste of Kent Awards are a great way to celebrate the skill and passion of those involved in the industry. This is the third year that Vertex Law has been the headline sponsor and as a business that is committed both to Kent and its food and drink industry, we are delighted to be involved again.”<br /> <br />This year’s awards are run with sponsorship from Biddenden Vineyards, BTF Partnership, Chapel Down Winery, Chapmans of Sevenoaks, EMR (East Malling Research), Hadlow College, Henkleman UK Ltd, Kent Downs and High Weald AONBs, KCC (Kent County Council), kff (Kent Frozen Foods), NFU Mutual, Opies, Rix &amp; Kay Solicitors, Shopper Anonymous, Shepherd Neame, sff (Stephen’s Fresh Foods), Vertex Law, part of Cripps Harries Hall LLP, and Wilkins Kennedy FKC.<br /> <br />Pictures and further details are available at <a href="http://www.tasteofkentawards.co.uk/">www.tasteofkentawards.co.uk</a><br /><a href="http://www.producedinkent.co.uk/winners-taste-kent-awards-2014/">http://www.producedinkent.co.uk/winners-taste-kent-awards-2014/</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/coastal-hotel-reopens-after-14-million-makeover"><span class="meta-nav">&laquo;</span> Coastal Hotel reopens after £1.4 million makeover</a></div><div class="nav-previous right"><a href="/blog/pub-week-rose-and-crown-wrotham">Pub of the Week: The Rose and Crown, Wrotham <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="The Winners of The Taste of Kent Awards 2014" class="rdf-meta"></span> Tue, 25 Mar 2014 09:38:40 +0000 polly.wann 34071 at http://www.shepherdneame.co.uk Pub of the Week: The Rose and Crown, Wrotham http://www.shepherdneame.co.uk/blog/pub-week-rose-and-crown-wrotham <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>25 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/pub-week">Pub of the Week</a></p><p><span><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Rose%20%26%20Crown%2C%20Wrotham-003.jpg" /></span>A couple who have just taken on their first pub tenancy are celebrating the completion of a £75,000 refurbishment project.</p> <p>Zoe Clubb and Drew King moved into the <a href="http://www.shepherdneame.co.uk/pubs/wrotham/rose-crown" target="_blank">Rose and Crown</a> at Wrotham just over a year ago.</p> <p>The pair were experienced in the industry, Zoe as front-of-house staff, and Drew as an accomplished chef.</p> <p>Father-of-one Drew’s impressive CV includes working at award-winning Kent restaurants including Eastwell Manor in Boughton Lees, Read’s in Faversham and the Secret Garden in Mersham-le-Hatch.</p> <p>Zoe said: “With our combination of skills, we started to wonder why we were working for other people instead of ourselves. Drew particularly wanted to build a name for himself as a chef in his own right.</p> <p>“We are both originally from Ashford, so we wanted to stay in Kent, and decided to look into becoming tenants of a village pub. After looking around a few, we fell in love with the <a href="http://www.shepherdneame.co.uk/pubs/wrotham/rose-crown" target="_blank">Rose and Crown</a>.”<br /><br /><span><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Rose%20%26%20Crown%2C%20Wrotham-004.jpg" /></span>And following three weeks of refurbishment work, the charming Shepherd Neame pub, situated at the heart of an historic Medway village, is looking better than ever.</p> <p>Previously one big open space, a rear dining area has been screened off to create a more intimate environment for customers enjoying Drew’s new menu.</p> <p>Using only the finest locally sourced, seasonal produce, he offers classic British cuisine with a contemporary twist, such as Spitfire ale battered haddock and hand cut chips, along with á la carte dishes including pan fried gilt head sea bream, and pear poached in honey and star anise with Cashel Blue cheese and walnuts.</p> <p>The interior has been repainted throughout in contemporary colours, with some areas of brickwork exposed to create a more rustic feel.</p> <p>All the furniture has been re-upholstered, and vintage pictures of local scenes adorn the walls. Its exterior has also enjoyed a revamp, with a refurbished outside seating area, new pergola and hand-painted signage.</p> <p>The couple also took care to make special provision for the pub’s regulars when planning the revamp.<br /><br /><span><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Zoe%20Clubb%20and%20Drew%20King%20at%20the%20Rose%20and%20Crown.jpg" /></span>Zoe said: “The pub needed to be freshened up, but we didn’t want it to be too modern, we wanted to keep its unique character and heritage.</p> <p>“The Medway darts league play here every Wednesday, and the Hartley Morris Men describe the pub as their ‘spiritual home’. So we have created a special corner with Morris dancing memorabilia, and another with a permanent darts oche.</p> <p>“We are really pleased with the result, and the locals love it too.”</p> <p>Property and tenanted trade director George Barnes said: “The Rose and Crown is at the heart of the village, so our aim was to give it a contemporary look while retaining its character and atmosphere.”</p> <p><strong>Forthcoming events:</strong><br />Every Thursday: Quiz night from 8.30pm. Admission priced £1, with all proceeds to charity.</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/winners-taste-kent-awards-2014"><span class="meta-nav">&laquo;</span> The Winners of The Taste of Kent Awards 2014</a></div><div class="nav-previous right"><a href="/blog/spring-events-shepherd-neame">Spring Events at Shepherd Neame <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Pub of the Week: The Rose and Crown, Wrotham" class="rdf-meta"></span> Tue, 25 Mar 2014 08:41:30 +0000 T.Flint 34066 at http://www.shepherdneame.co.uk Spring Events at Shepherd Neame http://www.shepherdneame.co.uk/blog/spring-events-shepherd-neame <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>23 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/events">Events</a>, <a href="/blog/visitor-centre">Visitor Centre</a></p><p>There’s a wealth of entertainment on offer at Faversham-based brewery Shepherd Neame this spring, from a 1940s-themed evening to a performance by a former X Factor finalist. We round-up the major events taking place from March to May.<br /> <br /><a href="http://www.shepherdneame.co.uk/tours-functions/events/evening-tour-ale-samplers-supper-2014-spring-season" target="_blank"><strong>Evening Tour and Ale Samplers’ Supper</strong></a><br />Take an evening tour of the brewery, before enjoying a tutored tasting of six different ales and lagers. The tour and tasting will be followed by a two-course home cooked supper, served in the Visitor Centre bar, where guests can enjoy a pint or two with their meal.<br />When: March 21; April 4 &amp; 18; May 9 &amp; 23<br />Doors open at 7pm and tickets are £28.50 per person <div> </div> <div><strong><img alt="" class="left " src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Ben%20Mills.jpg" /><a href="http://www.oldbrewerystore.co.uk/events/benzego-featuring-ben-mills" target="_blank">Benzego</a></strong></div> <p>Enjoy an evening of funk and soul music with Kent-based X Factor finalist Ben Mills and his band Benzego. The group will perform a selection of covers from 1970s and 1980s. Support will be provided by Whitstable-based collective Big Orange Head, who perform cover versions with a twist, from the swinging R‘n’B of Louis Jordan to the modern sounds of The Coral.<br />When: Saturday, April 12<br />Where: The Old Brewery Store<br />Doors open at 7pm, tickets £10<br /> <br /><strong>Easter Brewery Tours and Tutored Tastings</strong><br />Take a break from scoffing chocolate eggs this Easter to sample the flavours of Shepherd Neame’s Kentish ales and speciality lagers. The brewery is holding special tours and tutored tastings on Good Friday (April 18), Easter Saturday, Easter Sunday and Easter Monday.<br />Times vary, tickets are £12.50 for adults, £8.50 for children aged 12 to 17 inclusive.<br /> <br /><strong><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Beer%20and%20food%20evening%202.jpg" /><a href="http://www.shepherdneame.co.uk/tours-functions/events/spring-beer-food-matching-evening-0" target="_blank">Beer &amp; Food Matching Evening</a></strong><br />Explore the world of beer with this special six-course dinner, hosted by one of the brewery’s beer experts. Guests will learn about seven beers in a variety of styles, and enjoy a delicious meal designed to complement their flavours, prepared using the finest, locally sourced ingredients. The menu will include salmon and prawn brochette, goat’s cheese and thyme stuffed chicken breast, and pavlova cup filled with Kentish strawberries and passion fruit.<br />When: Saturday, May 3<br />Doors open at 7pm and tickets are £49.50 per person</p> <p><strong><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Bootleg%20Bee%20Gees%202.jpg" /><a href="http://www.oldbrewerystore.co.uk/events/bootleg-bee-gees" target="_blank">Bootleg Bee Gees</a></strong> <div>Find your flares, pull on those platforms and boogie on down to the disco sounds of the Bootleg Bee Gees. The tribute band will perform all the chart-topping pop group’s greatest hits, including Night Fever, Stayin’ Alive, Tragedy, How Deep Is Your Love and Jive Talkin’. Support will be provided by University of Kent student jive band Stranded at the Jive-in.<br />When: Saturday, May 17. Where: The Old Brewery Store. Doors open 7pm, tickets £12.50</div> <div> </div> <p><a href="http://www.shepherdneame.co.uk/tours-functions/events/faversham-transport-weekend-travel-through-time" target="_blank"><strong>Faversham Transport Weekend: Guided Brewery Tours and Tutored Tastings</strong></a><br />Hundreds of vintage vehicles will be on display in Faversham town centre during the two-day event, including some of Shepherd Neame’s classic cars and vans. And motor enthusiasts have the chance to see more of the historic fleet in one of the special guided tours taking place at the brewery throughout the weekend. Guests will also be able to enjoy a tutored tasting.<br />When: Saturday, May 17 and Sunday, May 18<br />Times vary, tickets are £12.50 for adults, £8.50 for children aged 12 to 17 inclusive.<br />  <div><strong><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Five%20Star%20Swing%20%284%29.jpg" /><a href="http://www.oldbrewerystore.co.uk/events/d-day-canteen-evening-wartime-songs-memories-and-food" target="_blank">D-Day Canteen</a></strong></div> <p>Step back in time to the 1940s in the atmospheric surroundings of The Old Brewery Store. It is being transformed into a wartime canteen for a special themed celebration to mark the 70<sup>th</sup> anniversary of D-Day. Enjoy a two-course meal while being entertained by the fabulous harmonies of the Haywood Sisters, then after dinner, dance the night away to the sounds of Five Star Swing. The Air Raid Shelter Bar will be open all evening to keep the wartime spirit flowing.<br />When: Saturday, May 31<br />Where: The Old Brewery Store<br />Doors open at 7pm, tickets £29.50<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-rose-and-crown-wrotham"><span class="meta-nav">&laquo;</span> Pub of the Week: The Rose and Crown, Wrotham</a></div><div class="nav-previous right"><a href="/blog/featured-recipe-baileys-cr-me-brulee">Featured Recipe: Baileys Crème Brulee <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Spring Events at Shepherd Neame " class="rdf-meta"></span> Sun, 23 Mar 2014 09:00:00 +0000 T.Flint 33981 at http://www.shepherdneame.co.uk Featured Recipe: Baileys Crème Brulee http://www.shepherdneame.co.uk/blog/featured-recipe-baileys-cr-me-brulee <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>22 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/recipes">Recipes</a></p><p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Baileys%20Creme%20Brulee.png" />Serve it up with a shot of semi frozen Baileys for a real treat.</p> <p>Preperation time: 5 mins<br />Cooking time: 45 Mins plus setting time<br />Serves 4<br />To download this recipe, click <a href="/sites/default/files/uploads/PDF%2017%20Baileys%20creme%20brulee.pdf" target="_blank">here</a>. </p> <p><strong>Ingredients: </strong><br />425ml double cream<br />50ml full-fat milk<br />100ml Baileys Irish Cream Liqueur<br />1 vanilla pod<br />5 large egg yolks<br />50g granulated sugar, plus extra for the topping</p> <p><strong>Method: </strong><br />1/ Preheat the oven to fan 160˚c. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out the seeds into the cream mixture. Heat the cream until almost boiling.</p> <p>2/ Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until pale. Heat the cream until almost boiling. Remove from the heat.</p> <p>3/ Pour the hot cream into the beaten egg yolks, stirring continually as you do so. Strain the mixture through a fine sieve into a jug and add the Baileys. Skim the top of the liquid to remove any foam and stir.</p> <p>4/ Put four ramekins in the roasting tray and pour the hot cream into the ramekins so they are completely full. Pour enough hot water inot the tray around the ramekins so it comes 1.5cm up the sides of the dishes. Cover with foil or a flat baking tray. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.</p> <div>5/ Lift the ramekins out of the roasting tin to cool and then refrigerate overnight in the fridge.<br /> </div> <div>6/ When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of sugar over each ramekin and shake ot evenly disperse it.<br /> </div> <div>7/ Heat a grill to hot. Grill the brulees close to the element until the sugar melts but does not brown. Sprinkle another layer of sugar on and repeat but this time leave under the grilled until the sugar caramelises and goes a golden brown. Serve when the brûlée is firm, or within an hour or two with a shot of frozen Baileys on the side.</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/spring-events-shepherd-neame"><span class="meta-nav">&laquo;</span> Spring Events at Shepherd Neame </a></div><div class="nav-previous right"><a href="/blog/budget-2014-heralds-another-penny-pint">The Budget 2014 heralds another penny off a pint <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Featured Recipe: Baileys Crème Brulee" class="rdf-meta"></span> Sat, 22 Mar 2014 15:50:28 +0000 T.Flint 36726 at http://www.shepherdneame.co.uk The Budget 2014 heralds another penny off a pint http://www.shepherdneame.co.uk/blog/budget-2014-heralds-another-penny-pint <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>19 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/beer">Beer</a>, <a href="/blog/news">News</a></p><div>Commentating on another historic beer duty cut in today’s Budget, Shepherd Neame chief executive and chairman of the British Beer and Pub Association, Jonathan Neame, said: “This is exceptional news for the UK beer and pubs sector. Last year’s cut was warmly welcomed, but it is clear the Treasury accepts the position that sustained support of the industry will secure jobs and investment.”</div> <div> </div> <div>“Beer has once again been singled out from other forms of alcohol, and for good reason: it is a lower-strength drink. Beer and pubs make a huge contribution to British economy and to the local communities they serve."</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/featured-recipe-baileys-cr-me-brulee"><span class="meta-nav">&laquo;</span> Featured Recipe: Baileys Crème Brulee</a></div><div class="nav-previous right"><a href="/blog/pub-week-chimney-boy-faversham">Pub of the Week: The Chimney Boy, Faversham <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="The Budget 2014 heralds another penny off a pint" class="rdf-meta"></span> Wed, 19 Mar 2014 15:27:08 +0000 polly.wann 33811 at http://www.shepherdneame.co.uk Pub of the Week: The Chimney Boy, Faversham http://www.shepherdneame.co.uk/blog/pub-week-chimney-boy-faversham <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>18 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/pub-week">Pub of the Week</a></p><p>A couple who met working at the London Olympics are now championing a very different venture – the Chimney Boy in Faversham. Nicola McCullagh and Michael Payne have just become licensees of the historic Shepherd Neame pub, situated in Preston Street near the town’s railway station.</p> <p>It is a major change of direction for the pair, who have been together for two years since meeting at the Olympic Park, where Nicola worked as an accreditation centre manager and Michael as a security project manager.</p> <p>Nicola said: “Running our own pub was something we had talked about, as I was a pub supervisor while at university, and Michael was brought up in the industry, as his Mum and Dad ran pubs around Kent and London.</p> <p>“Seeking a fresh challenge after the Olympic Park was finished, we wanted more job security, and to be our own bosses, so thought it was the perfect time to go for it.”</p> <p>The couple attended one of the brewery’s open days for prospective tenants before Christmas, and the Chimney Boy was one of the pubs shown to them.</p> <p>Nicola said: “Michael is from Essex, and although I’m from Maidstone I didn’t really know Faversham, but as soon as we visited, we fell in love with the town. And when we saw the Chimney Boy, we knew it was the one for us. It is in a brilliant location in the heart of Faversham, and it had so much potential.”</p> <p>The pub is now looking better than ever, after a £170,000 makeover funded by the brewery. Its interior has been repainted throughout in contemporary colours, with care taken to preserve the large pub’s many original features, including oak beams and three inglenook fireplaces. The largest prompted the pub’s name, as it has steps inside which the chimney sweep’s boy used to climb.</p> <p>The pub’s exterior has been repainted, with new signage, and the courtyard seating area and car park spruced up.<br />Its first floor function room, which can hold up to 100 people and has its own bar, has also enjoyed a stylish makeover, perfect for celebrations, weddings or corporate events.</p> <p>Nicola and Michael are being given a helping hand in their new venture by two of his three children, with Oliver, 23, in the kitchen, and daughter Alice, 19, behind the bar. Oliver is currently creating the pub’s delicious new Taste of Things to Come menu, consisting of serving platters and open sandwiches, before a more comprehensive food offer is introduced in April.</p> <p>Nicola said: “We wanted to get really settled before we introduced the full menu, but we hope that the Chimney Boy will eventually become renowned for its reasonably priced, delicious food.”</p> <p>She added: “We are very excited about our new venture, and have been really pleased by the reaction we have received from the locals so far.</p> <p>“The Chimney Boy has traditionally been the home of the Faversham Folk Club, so we have been delighted to welcome them back for their weekly get-together in the function room, and hope that we can become the go-to venue for other local groups.</p> <p>“We really want to play a significant role in town life, and become members of the community.” </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/budget-2014-heralds-another-penny-pint"><span class="meta-nav">&laquo;</span> The Budget 2014 heralds another penny off a pint</a></div><div class="nav-previous right"><a href="/blog/featured-recipe-mini-aged-beef-pasties">Featured Recipe: Mini Aged Beef Pasties <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Pub of the Week: The Chimney Boy, Faversham" class="rdf-meta"></span> Tue, 18 Mar 2014 12:29:51 +0000 T.Flint 33726 at http://www.shepherdneame.co.uk Featured Recipe: Mini Aged Beef Pasties http://www.shepherdneame.co.uk/blog/featured-recipe-mini-aged-beef-pasties <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>15 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/recipes">Recipes</a></p><p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Mini%20Aged%20Beef%20Pasties.png" />These mini pasties make a great bar snack, British tapas dish or buffet item. Use leftover Sunday roast beef to yield a very high margin snack. Serve them with simple brown sauce or mustard. Why not try making alternative versions with mushrooms, cheese and onions or spiced crabmeat.</p> <p><strong>Preperation time</strong>: 30 mins<br /><strong>Cooking time</strong>: 20 mins<br />Yeilds 10 pasties </p> <div><strong>Ingredients:</strong><br />500g short-crust pastry<br />1 tbsp finely chopped parsley<br />100g cooked beef, finely chopped<br />1 tbsp olive oil 1 small onion, finely chopped<br />½ tsp plain flour 1 small carrot, finely chopped<br />30ml beef stock 100g swede, finely chopped<br /> </div> <div><strong>Method:</strong><br />1/ Preheat the oven to 200˚c. Roll the pastry on a floured surface to 2mm thickness. Cut 10x 10 – 12cm circles using a metal cutter or small saucer as a template. Cover with cling film and refrigerate.</p> <p>2/ Gently fry the onion, carrot and swede for about 5 minutes stirring as you do so. Stir in the flour and, once incorporated, add the beef stock and simmer for 2 minutes, then cool completely.</p> <p>3/ Once cold, add the chopped beef, parsley and season to taste.</p> <p>4/ Remove the pastry from the fridge. Place a heaped teaspoon of the filling onto one half of the pastry. Brush the edges with egg and fold over to make a half moon shape, pressing to seal the edges. Pinch or crimp the edges so the filling doesn't leak out and the pasties look attractive. Brush with egg and bake for 20 minutes until golden.</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/pub-week-chimney-boy-faversham"><span class="meta-nav">&laquo;</span> Pub of the Week: The Chimney Boy, Faversham</a></div><div class="nav-previous right"><a href="/blog/spilling-beans-fantastic-new-coffee-experience">Spilling the beans on a Fantastic New Coffee Experience <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Featured Recipe: Mini Aged Beef Pasties" class="rdf-meta"></span> Sat, 15 Mar 2014 14:51:57 +0000 T.Flint 36701 at http://www.shepherdneame.co.uk Spilling the beans on a Fantastic New Coffee Experience http://www.shepherdneame.co.uk/blog/spilling-beans-fantastic-new-coffee-experience <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>12 March 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/pubs">Pubs</a>, <a href="/blog/coffee">Coffee</a></p><p>The perfect cup of coffee is now on offer at your favourite pub.</p> <p>Whether you are looking to enjoy some time out on your own or with friends, or need to grab a hot drink on the go, Shepherd Neame’s new Coffee &amp; Ale House brand is the perfect choice.</p> <p>Our pubs are now serving delicious coffee, made from a freshly ground, unique blend of beans created for us by UK Fairtrade firm Roasted, to drink in or take away.</p> <p>State-of-the-art bean-to-cup barista machines are able to offer all your favourite types of coffee, including espresso, cappuccino and latté.</p> <p>They will also serve coffee in a cafetiere that includes a timer telling customers the perfect moment to ‘plunge’.</p> <p>Greg Wallis, tenanted operation manager at Shepherd Neame, said: “Just as our pubs are great places to enjoy freshly cooked food and great cask beer, the combination of high quality coffee and well-trained staff means there’s no reason why they can’t also be the best place in town to enjoy a cup of coffee.”</p> <p><a data-pin-do="embedUser" href="http://www.pinterest.com/shepherdneame/">Visit Shepherd Neame's profile on Pinterest.</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-mini-aged-beef-pasties"><span class="meta-nav">&laquo;</span> Featured Recipe: Mini Aged Beef Pasties</a></div><div class="nav-previous right"><a href="/blog/budget-2014-new-poll-shows-belt-tightened-britons-want-same-again-george-cut-or-freeze-beer">Budget 2014 – new poll shows belt-tightened Britons want ‘Same again, George!’ with a cut or freeze in beer duty <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Spilling the beans on a Fantastic New Coffee Experience" class="rdf-meta"></span> Wed, 12 Mar 2014 12:12:06 +0000 T.Flint 33361 at http://www.shepherdneame.co.uk