• Featured Recipe: Cherry, Almond and Wild Rice Stuffed Pork Loin

    16 August 2014

    Cherries are not just for dessert. Here we use them in a stuffing for pork that would work equally well with chicken. Great as a traditional roast or with a crisp salad, served hot or cold. Download a printable copy here     Preparation: 15minsCooking: 2 ½ hrsServes 6

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  • Whitstable Bay Black: New Oyster Stout Joins Range

    13 August 2014

    Whitstable Bay Black Oyster Stout is the newest addition to the Whitstable Bay Collection from the Faversham Steam Brewery.  It is a silky keg stout brewed using a unique blend of four coloured malts which impart a rich, complex flavour, balanced by the finest Admiral hops, and finished with a smooth, creamy head.

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  • Pub of the week: The Compasses Inn, Crundale

    12 August 2014

    The Compasses Inn at Crundale, near Canterbury is a great example of a traditional, rural country pub.  Nestled in the Downs between Canterbury and Ashford, it is an ideal destination for walkers, cyclists, couples and families alike – plus of course those who are simply thirsty for a pint of real ale.  Husband and wife team Rob & Donna Taylor describe the pub as a "muddy wellies and fine food

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  • Five minutes with… Alan Trent - Senior Tour Guide

    11 August 2014

    Age: 57  Lives: Faversham Qualifications: Higher National Certificate in Business Studies; Associate of the Chartered Building Societies Institute; Emergency First Aid certificate; Master of Beer; BII award in Cellar Management

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  • Featured Recipe: BBQ Roast Beef Sharing Joint

    09 August 2014

    This barbecue sharing platter is a take on traditional Sunday roast and perfect for enjoying with family and friends on a summers day. Impress your friends a roast dinner with a difference!  Served with Yorkshire pudding wraps, honey and mustard marinated root vegetable skewers and horseradish crème fraiche.

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