• Enjoy a Really Fresh Pint

    05 September 2014

    Don’t miss the chance to taste this year’s batch of Shepherd Neame’s Green Hop Beer, Tallyman’s Special. The 4.5% ABV beer is brewed by the Faversham-based brewery every year for the Kent Green Hop Beer Fortnight at the end of September.Instead of the usual dried hops, the brew uses fresh green hops and showcases the full array of esters and aromas usually lost in the drying process.

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  • Britain's Oldest Brewer Reveals Early Origins

    03 September 2014

    A new book finally confirms an oft-debated topic in British brewing history: who is Britain’s oldest brewer? Shepherd Neame has laid claim to the enviable title for decades, with its logo bearing the official founding date of 1698, but it has been subject to debate and rivalries from fellow brewers, large and small. 

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  • Pub of the week: The Railway Telegraph, Forest Hill

    02 September 2014

    A new look has been unveiled at historic pub the Railway Telegraph in Forest Hill. The Shepherd Neame pub in Stanstead Road opened in 1853, and is named after the railway telegraph system installed by the London, Brighton & South Coast Railway along its line from London Bridge through Forest Hill in the same year. 

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  • Roll out the barrel

    01 September 2014

    Britain’s oldest brewer Shepherd Neame was once again the official partner for this year’s Faversham Hop Festival on Saturday, August 30 and Sunday, August 31.It was the 25th year of the free two-day event, which commemorates the golden days of hop picking in Kent.To mark the anniversary, staff from the Faversham-based brewery carried out a ceremonial rolling of a barrel of beer through the street

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  • Featured Recipe: Chocolate Decadence Cake

    30 August 2014

    The title of this dish says it all! No more description is needed but we will say it is a flourless cake and that it goes remarkably well with a glass of Double Stout! Download a printable copy here       Preparation time: 10 minCooking time: 15 minServes: 4 Ingredients: 340g Chocolate, min 70% cocoa solids225g Butter8 Eggs, separated225g Sugar1 tsp Vanilla extractPinch Salt Method:

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