Blog http://www.shepherdneame.co.uk/blog?keys= en Taste a Truly Classic Ale http://www.shepherdneame.co.uk/blog/taste-truly-classic-ale <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>27 July 2014</p><p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Food/blog_half_Brilliant%20Ale%20-%20Shepherd%20Neame%20Classic%20Collection.jpg" />One of Shepherd Neame’s oldest brews, Brilliant Ale, will be available on draught later this month.</p> <p>It is part of the Faversham-based brewery’s Classic Collection, a range of draught beers recreated from historic recipes discovered in its archives, which also includes Double Stout, India Pale Ale, Mild and Porter.</p> <p>Records show that Brilliant Ale was first brewed sometime between 1825 and 1855, making it Shepherd Neame’s oldest Classic Collection beer to date.  Historically, the recipe consisted of 100% pale ale malt, bittered by the brewery’s signature East Kent Goldings hops, resulting in a golden, hoppy ale.</p> <p>When creating the ale, the brewers are believed to have gained inspiration from the bright early morning sun shining through the brewhouse window on to the oak mash.  Head brewer Richard Frost said: “We have rejuvenated Brilliant Ale by using the modern hop variety Cascade, along with East Kent Goldings, but we’re staying true to the spirit of this great pale ale, which was hugely popular in its day. We’re very proud to be able to revitalise unique brews like Brilliant from bygone days to share with today’s beer drinkers.”</p> <p>Brilliant Ale (ABV 4.0%) will be available on draught nationwide from Monday, July 28 to Sunday, August 31. It is also available all year in bottle (ABV 5.6%).</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-previous right"><a href="/blog/bbq-hot-smoked-salmon-parsley-and-chive-flatbreads">BBQ Hot Smoked Salmon with Parsley and Chive Flatbreads <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Taste a Truly Classic Ale" class="rdf-meta"></span> Sun, 27 Jul 2014 11:00:00 +0000 M.Farmer 39471 at http://www.shepherdneame.co.uk BBQ Hot Smoked Salmon with Parsley and Chive Flatbreads http://www.shepherdneame.co.uk/blog/bbq-hot-smoked-salmon-parsley-and-chive-flatbreads <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>26 July 2014</p><p>The salmon is cured and then hot smoked on the barbecue with Earl Grey tea leaves which impart a subtle smokiness. Here we served it up with Whitstable Bay Pale Ale which cuts through the smokiness well and contrasts with the sweetness of the salmon.<br />View a printable version <a href="http://www.shepherdneame.co.uk/sites/default/files/uploads/Food/recipe%20bbq%20hot%20smoked%20salmon%20with%20chive%20and%20parsley%20flatbreads.pdf" target="_blank">here</a>.</p> <p>Preparation 30 mins (plus curing 2 days): Cooking 20 minutes: Serves 4</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_BBQ%20Hot%20Smoked%20Salmon%20in%20pan.jpg" /><strong>Ingredients:</strong><br />4 thick salmon fillets<br />1 tbsp brown sugar<br />2 tsp salt<br />1 tsp lime juice<br />1 tbsp sticky barbecue sauce<br />1 tbsp Earl Grey tea leaves</p> <p><strong>Flatbreads:</strong><br />500g self raising flour<br />300g Greek yoghurt<br />10g chopped chives<br />10g chopped parsley<br />Pinch salt<br />¼ tsp baking powder</p> <p><strong>Sauce:</strong><br />2 tbsp mayonnaise<br />2 tbsp cooked beetroot, pureed<br />1 tsp lemon juice<br />Zest of 1 lemon</p> <p>Dressed baby leaves to serve.</p> <p><strong>Method:</strong><br />1/ Cut the salmon into 2.5cm cubes and place in a bowl with the salt, sugar, lime juice and bbq sauce. Turn in the mixture to coat. Keep in the fridge for two days, stirring occasionally.</p> <p>2/ Put all the ingredients for the flatbreads in a food processor and pulse until a smooth dough is formed. If it is a little wet then add a little more flour. Roll the dough out on a floured surface until 2-3mm thick and cut into small circles. Place between sheets of greaseproof paper until you are ready to cook them.</p> <p>3/ Thread the salmon cubes onto four skewers. If using wooden skewers be sure to soak them in water beforehand to stop them burning. Place a holed bbq wok on the barbecue (or improvise with a colander). Place a small square of foil in the bottom and place the tea leaves on top. Place a lid over the top and heat until the tea leaves start to smoke. Use the holes of the wok/colander to secure the skewers above the tea leaves and replace the lid. Cook for around 20 minutes or until the salmon is cooked. If the salmon is still a little pink in the middle then all the better.</p> <p>4/ Meanwhile cook the flatbreads on the barbecue. Brush a little water over the dough circles and cook directly on the bars until lightly browned on both sides, set aside to keep warm.</p> <p>5/ Make the sauce by mixing all the ingredients together and arrange the leaves on the serving plates. Serve the skewers with the flatbreads and a smear of the sauce on the plate.</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/taste-truly-classic-ale"><span class="meta-nav">&laquo;</span> Taste a Truly Classic Ale</a></div><div class="nav-previous right"><a href="/blog/shepherd-neame-extreme-do-it-again">Shepherd Neame Extreme Do It Again! <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="BBQ Hot Smoked Salmon with Parsley and Chive Flatbreads" class="rdf-meta"></span> Sat, 26 Jul 2014 11:00:00 +0000 M.Farmer 39751 at http://www.shepherdneame.co.uk Shepherd Neame Extreme Do It Again! http://www.shepherdneame.co.uk/blog/shepherd-neame-extreme-do-it-again <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>26 July 2014</p><p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Shepherd%20Neame%20Team%202.jpg" />Shepherd Neame Extreme triumphed at the recent Ford Ranger Great Lakeland Challenge 2014.</p> <p>The fundraising team, comprising chief executive Jonathan Neame, export manager Olly Scott and head of property services Martin Godden, along with their team manager Chris Pattinson, travelled to Cumbria to take part in the charity triathlon – the longest, steepest and highest in the UK.</p> <p>They were fastest in the cycle section over the steepest road in England (26 miles over Wrynose and Hardknott passes) in a time of 2 hours, 24 minutes and 21 seconds; they were second in the canoe section (10.5 miles over the length of Lake Windermere, the longest in England) in a time of 2 hours, 3 minutes and 30 seconds; and third on the mountain section (Scafell Pike, England’s highest mountain at 977 metres) in a time of 3 hours, 11 minutes and 54 seconds.</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Shepherd%20Neame%20Team%203.jpg" />Shepherd Neame Extreme came second overall with a combined time of 8 hours, 22<br />minutes, including changeover time between sections, but won the Ford Ranger Great Lakeland Challenge Bowl for having the highest overall points for the best positions in each section. They were also the fastest veteran team with a combined age of 136 years!  Martin said: “We were blessed with ideal conditions that were dry although overcast in the morning and sunny in the afternoon with virtually no wind, all of which helped for fast times!”</p> <p>Shepherd Neame Extreme has already raised over £5,000 for the Wooden Spoon Charity, which helps disadvantaged and disabled children play sport.  </p> <p><a href="http://uk.virginmoneygiving.com/fundraiser-web/fundraiser/showFundraiserPage.action?userUrl=shepherdneameextreme&amp;faId=422904&amp;isTeam=true" target="_blank">Click here to offer sponsorship</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/bbq-hot-smoked-salmon-parsley-and-chive-flatbreads"><span class="meta-nav">&laquo;</span> BBQ Hot Smoked Salmon with Parsley and Chive Flatbreads</a></div><div class="nav-previous right"><a href="/blog/top-marks-city-centre-pub">Top Marks for City Centre Pub <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Shepherd Neame Extreme Do It Again!" class="rdf-meta"></span> Sat, 26 Jul 2014 09:00:00 +0000 M.Farmer 39716 at http://www.shepherdneame.co.uk Top Marks for City Centre Pub http://www.shepherdneame.co.uk/blog/top-marks-city-centre-pub <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>25 July 2014</p><p><a href="/pubs/canterbury/millers-arms"><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Miller%27s%20Arms%201.jpg" /></a><br /><a href="http://www.shepherdneame.co.uk/pubs/canterbury/millers-arms">The Miller’s Arms</a><span> in Canterbury has won its second Certificate of Excellence award from the world’s largest travel website </span><a href="http://www.tripadvisor.co.uk">TripAdvisor</a><span>.</span></p> <p>The award celebrates hospitality excellence and is given only to establishments which consistently achieve outstanding traveller reviews on TripAdvisor.  </p> <p>Situated in the city centre, close to Canterbury Cathedral, Shepherd Neame pub The Miller’s Arms was built in 1826 to serve local mill workers.</p> <p>It boasts a cosy bar, informal restaurant area and courtyard garden, along with 12 en-suite bedrooms which have all been recently refurbished. Brunch is served from 7.30am every day, with light snacks and main meals available during the afternoon and evening.</p> <p>The TripAdvisor honour is the second success in recent weeks for the pub, which won the Perfect Pint Award in the annual Shepherd Neame <img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Miller%27s%20Arms%20sign.jpg" />Pub Awards, with judges praising manager Paul Henderson and his team for going the extra mile to serve fantastic beer.</p> <p>Paul said: “We are absolutely thrilled to have been given a TripAdvisor Certificate of Excellence for the second year running. Following the recent refurbishment project, the pub is looking better than ever, and it great to know that our customers are enjoying their time with us. As TripAdvisor is based purely on independent reviews, it makes this award even more significant.”</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/shepherd-neame-extreme-do-it-again"><span class="meta-nav">&laquo;</span> Shepherd Neame Extreme Do It Again!</a></div><div class="nav-previous right"><a href="/blog/hartley-morris-men-tour">Hartley Morris Men on Tour <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Top Marks for City Centre Pub" class="rdf-meta"></span> Fri, 25 Jul 2014 08:00:00 +0000 M.Farmer 39696 at http://www.shepherdneame.co.uk Hartley Morris Men on Tour http://www.shepherdneame.co.uk/blog/hartley-morris-men-tour <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>23 July 2014</p><p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Hartley%20Morris-1.jpg" />An open-top bus transported the Hartley Morris Men around Kent at the weekend for their annual Shepherd Neame Tour.</p> <p>Twenty members of the group, based in Wrotham, travelled down to the Gate Inn at Chislet on Friday, where they entertained with an evening of folk singing in the bar, before enjoying complimentary accommodation.  In the morning they set off on tour in an open-top bus, supported by a donation from Shepherd Neame.  The group’s first stop was Faversham, dancing in Market Square then outside Shepherd Neame Visitor Centre.</p> <p>They moved on to the Chequers Inn at Doddington, where they performed and enjoyed lunch, before travelling to Herne Bay, dancing by the historic Clock Tower then outside the Rose Inn.  They travelled back to The Gate Inn for another evening of singing in the bar and complimentary overnight stay, before heading home on Sunday.</p> <p><img alt="Hartley Morris mMen at The Chequers, Doddington" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Hartley%20Morris%20Men%20outside%20the%20Chequers%20Inn%20at%20Doddington.jpg" />Bagman Tony Tomlin, who lives in Maidstone, said: “Our annual weekend of performance at different Shepherd Neame pubs has been going for 39 years. It started as one of our members used to work as a drayman for the brewery, and we still have links to Shepherd Neame as its Rose and Crown pub in Wrotham is what we call our spiritual home, with our own special corner featuring morris dancing memorabilia. “We really love the weekend as it is a great opportunity to get away as a group and perform in a different area, and, of course, have an excuse to drink some of Shepherd Neame’s beers!”</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/top-marks-city-centre-pub"><span class="meta-nav">&laquo;</span> Top Marks for City Centre Pub</a></div><div class="nav-previous right"><a href="/blog/fresh-start-historic-pub-gutted-blaze">Fresh Start for Historic Pub Gutted by Blaze <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Hartley Morris Men on Tour" class="rdf-meta"></span> Wed, 23 Jul 2014 08:28:24 +0000 M.Farmer 39691 at http://www.shepherdneame.co.uk Fresh Start for Historic Pub Gutted by Blaze http://www.shepherdneame.co.uk/blog/fresh-start-historic-pub-gutted-blaze <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>22 July 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/pubs">Pubs</a></p><p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Three%20Lions%20with%20firefighters.jpg" />A Farncombe pub gutted by fire earlier this year has been officially re-opened following a major reconstruction project.  <a href="http://www.thethreelionsfarncombe.co.uk" target="_blank">The Three Lions</a> had just enjoyed a makeover when new licensee Sarah Firth and husband Graham moved in on January 17.  Less than three weeks later, on February 4, a fire tore through the historic Shepherd Neame pub, causing extensive damage throughout.</p> <p>Although the dedicated team were behind the bar serving drinks the next day, a third of the premises was unusable, and Sarah and Graham had to move out as their accommodation was uninhabitable.  But just over five months later, the pub is back to its former glory, thanks to a £125,000 refurbishment funded by the brewery.</p> <p>Dating back to the late 17th century, the pub is believed to be the oldest in the Surrey village. The project has included the redecoration of all bar areas and toilets using heritage colours in keeping with the pub’s historic character; a new bar counter; new log burning stove and new carpets, curtains and furniture. The tenants’ accommodation has also been completely restored.</p> <p>The pub’s exterior has been repainted, including traditional signwriting, and new timber seating installed in the garden, which has been made more family-friendly with a new picket fence separating it from the car park.  New catering equipment has been installed in the kitchen, which is now serving up a range of snacks and delicious pub classics from noon to 3pm, Tuesday to Sunday; and from 6pm to 8pm on Wednesday and Thursday.</p> <p>Local dignitaries and residents were invited to the official opening event on Monday, July 21, with the first pint pulled by retired Godalming <img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Three%20lions%20donation.jpg" />Fire Station crew manager Mick Croker, the first firefighter on the scene when the pub was alight.  Other members of the local crew also turned up at the pub in their fire engine, to celebrate the pub’s re-opening.</p> <p>Shepherd Neame chief executive Jonathan Neame attended the launch event, and to mark the occasion presented a cheque for £500 to Matthew Richardson, charity fundraiser for <a href="http://www.firefighterscharity.org.uk" target="_blank">The Fire Fighters Charity</a>.  </p> <p>Sarah said: “I worked as a sales manager for a local newspaper group for the past 16 years, but I wanted a new challenge and when The Three Lions became available, it seemed the perfect opportunity. It is the first pub I have run, and it has definitely been a challenging introduction to the industry! But I have a fantastic team of staff, and have received incredible support from the local community. I would also like to thank Shepherd Neame for all their hard work to return the pub to its former glory.”</p> <p>Shepherd Neame’s property and services director George Barnes said: “The Three Lions is an historic pub, and our aim was to create a contemporary look while retaining its character and atmosphere, and we are very pleased with the results. Sarah has demonstrated incredible tenacity and dedication during the past six months, and I am confident that she will continue to build upon the pub’s success.”</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/hartley-morris-men-tour"><span class="meta-nav">&laquo;</span> Hartley Morris Men on Tour</a></div><div class="nav-previous right"><a href="/blog/pub-week-plough-harrow-deal">Pub of the week: The Plough &amp; Harrow, Deal <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Fresh Start for Historic Pub Gutted by Blaze" class="rdf-meta"></span> Tue, 22 Jul 2014 12:30:33 +0000 M.Farmer 39631 at http://www.shepherdneame.co.uk Pub of the week: The Plough & Harrow, Deal http://www.shepherdneame.co.uk/blog/pub-week-plough-harrow-deal <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>22 July 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><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Plough%20%26%20Harrow%20approach.gif" />The Plough &amp; Harrow is a family run country pub in the old Kent mining village of Tilmanstone, near Deal.  Set in beautiful Kent countryside, the pub has a large bar area, as well as an air conditioned restaurant overlooking the extensive garden, making it the perfect stop off for a refreshing drink or bite to eat this summer.</p> <p>With a variety of seating, covered areas and lawn, and even a bouncy castle through the summer months, the pub’s garden has something to offer everyone, whether you are stopping off after a ramble, bringing the family for lunch, or a couple looking to spend a relaxing Sunday in the sun.  You can also say hello to Marlene – the pub’s own, very friendly, Micro Pot Bellied Black Pig!</p> <p>The Plough prides itself on their freshly prepared food, home cooked to order.  They are also passionate about the provenance of the ingredients, with meats from local farms, fish fresh from the boats in Folkestone, and fruit and veg from local producers.  Whatever you are hungry for, the varied, seasonally inspired menus offer something for every appetite, and food can be ordered in the bar, restaurant or garden depending on your preference.  While you are waiting, you can enjoy a pint of Shepherd Neame cask ale, glass of wine, or soft drink.<br /><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_Plough%20%26%20Harrow%20horses.jpg" /><br />The pub is easily accessed from the A256, off the A2, making it the ideal escape from the crowds after a visit to Dover, which is around 15 minutes away.  Canterbury and Sandwich are also within easy reach.  Children are welcome, as are walkers and riders, and their accompanying dogs and horses!  The pub also participates in a motorhome stopover scheme.</p> <p>With a busy social calendar, there is often something going on, with everything from regular live music events to potato growing competitions!  There is a fun quiz every last Thursday of the month, and a book club on the 1<sup>st</sup> Wednesday – all are welcome.</p> <p>Upcoming events include live music from The Ratzkins on Saturday, August 9<sup>th</sup>, and a Charity Family Fun Day in aid of Cystic Fybrosis on 6<sup>th</sup> September, which promises to be a fun packed day with a variety of stalls activities for everyone – for more details <a href="https://www.facebook.com/ploughharrowtilmanstone" target="_blank">follow the pub on Facebook</a> of check their <a href="http://www.theploughandharrow.moonfruit.com/#" target="_blank">website</a>. </p> <p>To find out more, or make a booking, call the team on 01304 617582.</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/fresh-start-historic-pub-gutted-blaze"><span class="meta-nav">&laquo;</span> Fresh Start for Historic Pub Gutted by Blaze</a></div><div class="nav-previous right"><a href="/blog/featured-recipe-baileys-cr-me-brulee-0">Featured Recipe: Baileys Crème Brulee <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Pub of the week: The Plough &amp; Harrow, Deal" class="rdf-meta"></span> Tue, 22 Jul 2014 11:38:38 +0000 M.Farmer 39626 at http://www.shepherdneame.co.uk Featured Recipe: Baileys Crème Brulee http://www.shepherdneame.co.uk/blog/featured-recipe-baileys-cr-me-brulee-0 <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>19 July 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></p><div>Serve it up with a shot of semi frozen Baileys for a real treat. <br />View a printable version <a href="http://www.shepherdneame.co.uk/sites/default/files/uploads/Food/Baileys%20creme%20brulee.pdf" target="_blank">here</a></p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Food/blog_half_Baileys%20Creme%20Brulee.jpg" /></div> <div><strong>Preparation time:</strong> 5 min</div> <div><strong>Cooking time</strong>: 45 min plus setting time<br /><strong>Serves 4 </strong></p> <p><strong>Ingredients: </strong></div> <div>425ml double cream </div> <div>50ml full-fat milk </div> <div>100ml Baileys Irish Cream Liqueur </div> <div>1 vanilla pod </div> <div>5 large egg yolks </div> <div>50g granulated sugar, plus extra for the topping </div> <div> </div> <div><strong>Method: </strong><br /> </div> <div>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.<br /> </div> <div>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.</div> <div> <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.</div> <div> <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 into 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.</div> <div>5/ Lift the ramekins out of the roasting tin to cool and then refrigerate overnight in the fridge.</p> <p>6/ When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of sugar over each ramekin and shake to evenly disperse it. <div>7/ Heat a grill to hot. Grill the brûlées 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.</p> <p> </div> <div> </div> </div> <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-plough-harrow-deal"><span class="meta-nav">&laquo;</span> Pub of the week: The Plough &amp; Harrow, Deal</a></div><div class="nav-previous right"><a href="/blog/sleek-new-look-spitfire-ale-can">Sleek New Look for Spitfire Ale Can <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Featured Recipe: Baileys Crème Brulee" class="rdf-meta"></span> Sat, 19 Jul 2014 09:00:00 +0000 M.Farmer 39256 at http://www.shepherdneame.co.uk Sleek New Look for Spitfire Ale Can http://www.shepherdneame.co.uk/blog/sleek-new-look-spitfire-ale-can <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>17 July 2014</p><p>Cans of Shepherd Neame’s flagship Spitfire Premium Kentish Ale have a very British new look.</p> <p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_New%20look%20Spitfire%20Premium%20Kentish%20Ale%20can.jpg" />The Faversham-based brewery has introduced a dark blue can incorporating a Union flag, with contemporary silver trim.</p> <div>It moves the can, which was previously red with gold trim, into line with the sleek blue and silver Spitfire bottle and pump clip design, introduced last year.</p> <p>Brand manager Will Upfield said: “We are delighted that the contemporary Spitfire Ale design is now being used across all its packaging.</p> <p>“By incorporating the Union flag, it emphasises the British heritage of the brand and the brewery, and reinforces Spitfire’s position as the Bottle of Britain.”</p> <p> </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-0"><span class="meta-nav">&laquo;</span> Featured Recipe: Baileys Crème Brulee</a></div><div class="nav-previous right"><a href="/blog/wacky-race-raises-1800-charity">Wacky Race Raises £1,800 for Charity <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Sleek New Look for Spitfire Ale Can" class="rdf-meta"></span> Thu, 17 Jul 2014 10:21:17 +0000 M.Farmer 39241 at http://www.shepherdneame.co.uk Wacky Race Raises £1,800 for Charity http://www.shepherdneame.co.uk/blog/wacky-race-raises-1800-charity <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>16 July 2014</p><p class="italic"><strong class="label-inline">Blog category:&nbsp;</strong><a href="/blog/events">Events</a></p><p><a href="http://www.blushingbridephotography.com/" target="_blank"><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Blog/blog_half_2014%20Wheelie%20Bin%201.jpg" /></a>The Three Horseshoes pub in Hernhill, near Faversham, raised £1,800 for charity at its annual Wheelie Bin Race. <div>Launched at the Shepherd Neame pub more than a decade ago, the event sees teams of four racing elaborately decorated bins through the village. <div> <div>A total of nine teams took part in this year’s event on Saturday, July 12, with a group of regulars from the Three Horseshoes winning the prize for making it back to the pub in the fastest time.</p> <p>The race was followed by an afternoon and evening of events at the Three Horseshoes, including live music from the Leigh Highwood Band, a barbecue, raffle and auction.</p> <p>Licensee Buster McDonnell said: “We had an absolutely fantastic time and would like to thank all the teams who took part and everyone who came along to support the event. Our activities during the day and evening raised a total of £1,800, which will be going to the Pilgrims Hospices.”</div> </div> </div> <p>Images courtesy of Lee Gordon at <a href="http://www.blushingbridephotography.com/">Blushing Bride Photography</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/sleek-new-look-spitfire-ale-can"><span class="meta-nav">&laquo;</span> Sleek New Look for Spitfire Ale Can</a></div><div class="nav-previous right"><a href="/blog/pub-week-dove-inn-dargate">Pub of the Week: The Dove Inn, Dargate <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Wacky Race Raises £1,800 for Charity" class="rdf-meta"></span> Tue, 15 Jul 2014 23:00:00 +0000 M.Farmer 39236 at http://www.shepherdneame.co.uk