Blog http://www.shepherdneame.co.uk/blog?keys= en 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-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/taste-truly-classic-ale">Taste a Truly Classic Ale <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 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>18 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-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/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="Taste a Truly Classic Ale" class="rdf-meta"></span> Fri, 18 Jul 2014 13:54:46 +0000 M.Farmer 39471 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/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/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 Pub of the Week: The Dove Inn, Dargate http://www.shepherdneame.co.uk/blog/pub-week-dove-inn-dargate <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>15 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="Bar at The Dove, Dargate" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Food/blog_half_The%20Dove_32.jpg" />The Dove Inn, is a small country pub in the charming village of Dargate, near Faversham.  The building itself dates back to the 18<sup>th</sup> Century, and the bar has a welcoming and relaxed atmosphere, with all the little touches that make visiting this pub such a pleasure.</p> <p>There is a large garden for visitors to enjoy in the warmer months, and a wood burning stove for cooler nights.   The ‘bat and trap’ team plays here during the summer on the pubs pitch.  A recent addition is the stunning new garden bar and barbecue, and outdoor stage area, which together make for the perfect al fresco pub experience.</p> <p>The Dove has a well-earned reputation for excellent food, and a string of accolades including a listing in the Michelin Guide and Good Food Guide.   Locally sourced seasonal ingredients are used wherever possible to create enticing and varied menus, featuring delicious dishes such as Roast Rump of Salt Marsh Lamb with pea puree and potato fondant.</p> <p>The bar offers a range of locally brewed ales, including some Shepherd Neame favourites, as well as an excellent choice of wines served by the glass or bottle, including champagne and sparkling wine.  Of course, you are equally welcome to pop in for a tea or coffee.</p> <p>The pub is easily accessed from the A299, close to Whitstable, Faversham and Canterbury.  There is ample parking available and many things to do in these surrounding towns should you wish to incorporate a shopping trip to Canterbury, or perhaps a visit to the gardens at nearby Mount Ephraim.</p> <p><img alt="Lunch at The Dove, Dargate" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/Food/blog_half__DSC6037.jpg" />Situated on the edge of the The Blean ancient woodlands, The Dove is ideally situated for a pub lunch after a long country walk, and is featured as a stopping point in the Faversham website’s <a href="http://www.faversham.org/visit_faversham/walking.aspx" target="_blank">‘Peasant’s Last Revolt’ walk</a>.  There are regular live music events, usually on the last Friday of the month, and classic car meetings on the last Sunday of the month. </p> <p>Upcoming events include a five piece jazz band on 1<sup>st</sup> August, and some special events to coincide with the Oyster Festival - follow the pub on <a href="https://www.facebook.com/pages/The-Dove-at-Dargate/527230967384799?fref=ts" target="_blank">Facebook</a> or <a href="https://twitter.com/doveatdargate" target="_blank">Twitter</a> for more details, or <a href="http://thedovedargate.co.uk/index.html" target="_blank">check their website</a>. <div>To find out more, or make a booking, call Chris or Dee on 01227 751360.</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/wacky-race-raises-1800-charity"><span class="meta-nav">&laquo;</span> Wacky Race Raises £1,800 for Charity</a></div><div class="nav-previous right"><a href="/blog/five-minutes-carol-haime-tenanted-food-development-chef">Five minutes with... Carol Haime - Tenanted Food Development Chef <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Pub of the Week: The Dove Inn, Dargate" class="rdf-meta"></span> Tue, 15 Jul 2014 11:12:59 +0000 M.Farmer 39211 at http://www.shepherdneame.co.uk Five minutes with... Carol Haime - Tenanted Food Development Chef http://www.shepherdneame.co.uk/blog/five-minutes-carol-haime-tenanted-food-development-chef <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>14 July 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/Shepherd%20Neame-1.jpg" />Lives:</strong> Farnham, Surrey</p> <p><strong>Education</strong>: BSc in Economics from the University of London; Level 3 Food Hygiene; Level 2 Nutrition and Special Diets Course; NVQ assessor for courses including food preparation, cooking, and hospitality and catering.</p> <p><strong>Career: </strong>Worked in the City for eight years as a foreign exchange dealer, before leaving to buy her first pub near Woking in 1995. In 2002 she took on a bigger pub in Farnham, successfully introducing a food offer for the first time. In 2012, she joined Shepherd Neame as the brewery’s first Tenanted Food Development Chef. She also contributes articles to trade magazines and newspapers in her spare time.</p> <p><strong>Selected awards: </strong>2012: Jus-Rol British Pie Week - Pub Pie Champion; 2011: Great British Pub Awards - Pub Pie Champion; 2010: Morning Advertiser Great British Pub Awards - Pub Chef of the Year; 2009: The Publican Food and Drink Awards - Food Pub of the Year finalist; 2007: The Publican Food and Drink Awards - Pub Food Innovation of the Year</p> <p><strong>Favourite Shepherd Neame beer: </strong>Whitstable Bay Blonde Lager</p> <p><strong>Favourite non-Shepherd Neame beer: </strong>Exmoor Gold</p> <p><strong>What are your main responsibilities?</strong><br />My role is to help licensees develop their food trade, whether that means building an offer from scratch or tweaking an existing one. The advice given is tailored to the individual pub’s needs and encompasses all aspects of running a successful food operation. It ranges from menu planning, design and content, pricing and costing, dish presentation, sourcing of ingredients, waste management, record keeping and health and safety, to business boosting ideas, kerb appeal, marketing and promotions, and analysing competition in the local area. I also run regular food development workshops at the brewery, where tenants are invited to come along and cook some classic pub dishes, and challenged to present them in different ways using a range of different crockery and accessories.</p> <p><strong>What does a typical day involve?</strong><br />There is no typical day. About 75% of my time is spent out of the office, visiting licensees at pubs all over the South East and assessing the local competition. The other 25% is spent in the office, undertaking tasks such as working on recipe ideas, organising our next food development workshop or liaising with Beverley over menu design or other marketing materials.</p> <p><strong>What personal characteristics help you in your role?</strong><br />Organisation, as I have to manage my time so carefully, since my pubs are spread out across the South East. A positive outlook, which I try and instil in the tenants, as it is essential for customers to see a smiling face behind the bar when they visit their local. My personal experience running pubs is also a big help, as I understand what the licensees are going through, and they respect my advice as I have been through it all myself.</p> <p><strong>What are the most rewarding parts of your job?</strong><br />To see tenants successfully develop their food offer after we have worked together. I also take pride in helping enthuse a tenant who may have become a bit disillusioned because of the challenges posed by their business.  I get a real buzz from leaving them fired up and full of renewed passion.</p> <p><strong>What is tough about the job?</strong><br />The logistics, as I have a lot of pubs to get round. Also, it can initially be difficult encouraging licensees who have become disillusioned by the challenges they face.</p> <p><strong>What achievements are you particularly proud of?</strong><br />The food development workshops, as they enable us to reach a lot of tenants at once, and we have had some fantastic feedback from them, saying they really enjoy the chance to get out and meet their counterparts while picking up some fresh ideas. I am also very proud that some of the pubs which were experiencing challenges and have transformed their business, attribute their success to my guidance.</p> <p><strong>What attracted you to the industry?</strong><br />I have always loved to cook. When I was little, I used to spend time in the kitchen with my grandmother, an amazing cook who was even offered a job at Osborne House. I was never formally trained, I just picked it up as I went along, but I think that encourages creativity. Most of our tenants are not trained chefs, and that is another way I connect with them. I feel like this role at Shepherd Neame was made for me, as I love the industry, I love food, and after so many years working in a pub, it is great to have the opportunity to travel and meet new people, and share my experience and knowledge. </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-dove-inn-dargate"><span class="meta-nav">&laquo;</span> Pub of the Week: The Dove Inn, Dargate</a></div><div class="nav-previous right"><a href="/blog/featured-recipe-lemon-and-thyme-marinated-pork-tenderloin-mushy-peas-and-mushroom-rice-pudding">Featured Recipe: Lemon and Thyme Marinated Pork Tenderloin with mushy peas and mushroom rice pudding <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Five minutes with... Carol Haime - Tenanted Food Development Chef" class="rdf-meta"></span> Mon, 14 Jul 2014 08:00:00 +0000 james.purcell 39046 at http://www.shepherdneame.co.uk Featured Recipe: Lemon and Thyme Marinated Pork Tenderloin with mushy peas and mushroom rice pudding http://www.shepherdneame.co.uk/blog/featured-recipe-lemon-and-thyme-marinated-pork-tenderloin-mushy-peas-and-mushroom-rice-pudding <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>12 July 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_Lemon%20%26%20Thyme%20Marinated%20Pork%20Tenderloin.jpg" />This marinade gives the pork a lovely fresh light flavour. Here we served it with a mushroom rice pudding and mushy peas but it would be equally at home with some creamy mash and apple cider gravy or on a tasty carrot or potato rosti.</p> <p><strong>Preparation time:</strong> 5 min<br /><strong>Marinating</strong>: minimum 30 minutes<br /><strong>Cooking time:</strong> 60 min<br /><strong>Serves</strong> 4</p> <p><strong>Ingredients:</strong></p> <p>For the pork:<br />800g whole Organic Pork Tenderlion<br />4 tsp Olive oil<br />Zest and juice of 1 lemon<br />Spring of fresh thyme</p> <p>For the mushy peas: <br />200g Frozen peas<br />25g Vegtable stock<br />25g Sugar<br />Juice 1 lime</p> <p>For the rice pudding:<br />250g Pudding rice<br />50ml Vegtable stock<br />250g Mixed wild mushrooms<br />50g Butter<br />50ml Vegtable Oil<br />2 Shallots<br />50ml Double Cream</p> <p>To serve:<br />25g Peas shoots<br />25g Parsley<br />50g Cold pressed rape seed oil </p> <p><strong>Method:</strong></p> <p>1/ Marinate the meat: trim the tenderloin of any chain and cut into 4 medallions, reserve the trimmings for other dishes. Press the medallions down with the cut side up and reshape to form even circles. Place in a bowl with the lemon zest and juice, the thyme leaves finely chopped and the olive oil. Cover and refrigerate for at least 30 minutes, preferably overnight.</p> <p>2/ Make the mushy peas: plunge the peas into rapidly boiling water and blanch for 30 seconds, drain, add the vegetable stock, sugar and lime juice, blitz with a hand blender until crushed but not completely smooth, keep in a warm place.</p> <p>3) Make the rice pudding: thoroughly rinse the rice in cold water and drain, finely chop the shallot and sautée in a little of the butter until beginning to soften. Add 1 tsp vegetable oil. Then add the mushrooms and stir fry for 1 minute. Add a little more oil if they are snagging on the pan. Add the rice and turn over in the oil, then add the stock, then the cream and rest of the butter and cook for a few minutes until the rice begins to soften. Season then transfer to a baking dish and bake in a preheated oven, 180˚c for 40 minutes until smooth and creamy and the rice is tender.</p> <p>4/ Make the parsley oil: finely chop the parsley, blanch and drain. Mix with the rapeseed oil and leave to infuse for at least half an hour. Strain through a muslin.</p> <p>5/ Cook the Pork: Heat a griddle pan without oil. Remove the pork from the marinade and pick off any bits of lemon or thyme. Season with salt and pepper. Sear all round in the pan and then transfer to a preheated oven tray finish, 5 -8 minutes, depending on thickness. The pork should be pink in the middle. Add a little of the marinade to the pork when it goes into the oven to lubricate.</p> <p>6/Assemble the dish: arrange the mushy peas in crescent shapes around the edge of the dish. Spoon the rice pudding into a ring mould and place the pork on top. Garnish with parsley oil and fresh pea shoots.</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-carol-haime-tenanted-food-development-chef"><span class="meta-nav">&laquo;</span> Five minutes with... Carol Haime - Tenanted Food Development Chef</a></div><div class="nav-previous right"><a href="/blog/get-set-seriously-wacky-race">Get Set for a Seriously Wacky Race <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Featured Recipe: Lemon and Thyme Marinated Pork Tenderloin with mushy peas and mushroom rice pudding" class="rdf-meta"></span> Sat, 12 Jul 2014 13:20:07 +0000 T.Flint 39136 at http://www.shepherdneame.co.uk Get Set for a Seriously Wacky Race http://www.shepherdneame.co.uk/blog/get-set-seriously-wacky-race <span class="print-link"></span><p class="italic"><strong class="label-inline">Posted:&nbsp;</strong>10 July 2014</p><p><img alt="" class="right" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Wheelie%20Bin%20Race%203_0.jpg" />A Grand Prix with a difference is taking place in Hernhill, near Faversham, this weekend.</p> <p>The Three Horseshoes pub in the village is holding its annual Wheelie Bin Race on Saturday, July 12.</p> <p>Launched at the Shepherd Neame pub more than a decade ago, the event sees teams of four racing elaborately decorated bins through the village, to raise money for charity.  Prizes will be given to the team who make it back to the pub in the fastest time, and for the best designed bins.</p> <p>The race will be followed by an afternoon and evening of events at the Three Horseshoes, including live music from the Leigh Highwood Band, a barbecue, raffle and charity auction.  Pub manager Charlotte Feveyear said: “It is a unique event, which is always a lot of fun for everyone involved, while raising money for a great cause.”</p> <p><img alt="" class="left" src="http://cdn.shepherdneame.co.uk/sites/default/files/uploads/blog_half_Wheelie%20Bin%20Race_0.jpg" /><br />The race is taking place from 1pm to 2.30pm. Entrants must be aged 18 or over, and admission is priced £20 per team, with proceeds to the Pilgrims Hospices.</p> <p>For more information phone<br />01227 750842 or visit <a href="http://www.shepherdneame.co.uk/pubs/faversham/three-horseshoes">The Three Horseshoes website</a></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/featured-recipe-lemon-and-thyme-marinated-pork-tenderloin-mushy-peas-and-mushroom-rice-pudding"><span class="meta-nav">&laquo;</span> Featured Recipe: Lemon and Thyme Marinated Pork Tenderloin with mushy peas and mushroom rice pudding</a></div><div class="nav-previous right"><a href="/blog/shepherd-neame-announces-winners-2014-pub-awards">Shepherd Neame Announces Winners of 2014 Pub Awards <span class="meta-nav">&raquo;</span></a></div></div><span property="dc:title" content="Get Set for a Seriously Wacky Race" class="rdf-meta"></span> Thu, 10 Jul 2014 08:00:00 +0000 M.Farmer 38921 at http://www.shepherdneame.co.uk