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Goatober launch at Brigade Bar + Kitchen

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from  Holborn Dining Room

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from Holborn Dining Room

GOATOBER London launch with Wild Beer Co.

Goatober, the month-long goat meat celebration held every year in October, is an international food festival bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system.

Wild Beer Co. is the exclusive drinks partner for Goatober and will be pairing beers at London events including Brigade Bar + Kitchen, Carousel and Native. Throughout October, Wild Beer will be pairing beers with goat dishes with a specific focus on Modus Operandi; an oak matured wild beer, aged for many months in Bourbon and Red Wine barrels tasting of sour cherries, toffee and dark chocolate. 

On 1 October, Gizzi Erksine; executive head chef of The Holborn Dining Room Calum Franklin and Karan Gokani, director of Sri Lankan restaurant Hoppers will cook at Brigade Bar + Kitchen with head chef Pete Denhart to create a special goat menu. This special one night only event is £65 per person and includes a charity donation to Beyond Food Foundation.

“Goat is not only absolutely delicious, it’s probably one of the most sustainable of all meats. I believe we should be trying to eat less, better quality meat and using the whole animal.” Gizzi Erskine

Smoked goat, goat fat focaccia, labneh, chimichurri, pomegranate and pickles by Pete Denhart from Brigade Bar + Kitchen

Goat ragu with fresh tagliatelle by Gizzi Eskine

Goat Buriani with a goat offal pickle and smoked aubergine raita by Karan Gokani at Hoppers

Braised goat shoulder, potato and onion pie, caramelised cauliflower puree and goat gravy by Calum Franklin from Holborn Dining Room

Pete Denhart, Head Chef at Brigade, commented: “Wild Beer have a big focus on beer and food pairings. It is a natural partnership to work with them for our Goatober menu as the ethical and sustainable nature of the event reflects the brand’s ethos and the way in which they brew. The diversity and range of flavours in our menu from Gizzi, Calum and Karan reflects Wild Beer’s attitude to creating great beer.”

For more information on Goatober visit www.Goatober.com and follow @GoatoberNews on Instagram. Find out more about Goatober 2019 drinks partner on Wildbeerco.com and follow @wildbeerco

Tickets from Design my Night.

 

Will Devlin... one to watch

Will Devlin at The Small Holding (credit Severien Vits)

Will Devlin at The Small Holding (credit Severien Vits)

Will Devlin at The Small Holding has been named Chef to Watch in The Good Food Guide 2020

Will Devlin, chef owner of The Small Holding in Kilndown, Kent has been named Chef to Watch in The Good Food Guide which has announced its list of top restaurants in the country and award winners.

Owned by Waitrose & Partners, the Chef to Watch award was chosen by the Guide’s editor Elizabeth Carter and is given each year to one chef who has shown excellence in their field and exceptional talent.

Elizabeth Carter says, “With a number of young chefs cooking to such a high standard, the Chef to Watch award was a tough judging assignment this year. But, ultimately, Will Devlin won our hearts. His is a simple formula: an instinctive feel for food, a refreshing down-to-earth approach with the emphasis on seasonality and quality - ingredients are grown in the restaurant’s own small holding or sourced locally.”

Will Devlin comments, “I am blown away to find out I am in the Guide as this year’s Chef to Watch. It’s an award that has been won by so many amazing chefs and people I really look up to. It’s great to have this kind of recognition in The Good Food Guide, I’m genuinely honoured.”

The Small Holding has been given a cooking score of 4 in The Good Food Guide. The entry says, “Striding confidently into its second year, Will Devlin’s restaurant shows no sign of slowing down, ‘a truly sensational experience’ is one fan’s heartfelt comment. The level of ingenuity generated by a kitchen on turbo drive, fuelled by its own smallholding, hen coop and piggery, is prodigious. There’s a feel for proper flavour in thoughtful assemblages of halibut with a classic beurre blanc sauce, Dexter beef tartare perfectly balanced with a slow-cooked duck egg, and in virtuoso desserts such as a strawberry and basil tartlet or a pear and miso combo. The whole show is fleshed out with brilliant bread, engaging service and a wine list that is gleaned from hands-on organic producers.

For more information about The Small Holding, interview requests or press reviews please contact Hannah Blake at The Dining Room PR on hannah@thediningroompr.co.uk or 07730 039361

Press enquiries regarding The Good Food Guide to Hayley Soper at Waitrose & Partner on Hayley.soper@waitrose.co.uk or 01344 824896

 

Notes to editors:

The Small Holding | Ranters Lane | Kent | TN17 2SG

Everything is home-made at The Small Holding, including sourdough bread and butter, yoghurt and ricotta or sourced hyper-locally such as Hinxden Cream which has a herd of pedigree Guernsey and Holstein Friesian cows in nearby Benenden. Ingredients are picked less than 10ft from the kitchen and when there’s a glut, the kitchen preserves, pickles and jars.

The September Full Acre sample menu includes dishes such as sweetcorn, mushroom and egg; beef, fennel and nasturtium; and plum, yoghurt and honey. There are full vegetarian and vegan menus available costing £60 per person with an optional 4 glass wine pairing at £40 and 6 glass wine pairing at £60. The Half Acre menu is £30 per person.

The Good Food Guide is compiled by coupling reader feedback of eateries up and down the country with anonymous inspections by a team of experts. The Good Food Guide is published by Waitrose & Partners on 12th September, available in Waitrose & Partners shops and online. RRP £17.99.

September at The Small Holding

Radishes at The Small Holding

Radishes at The Small Holding

September at The Small Holding

In early September, The Small Holding’s farm in Kilndown, Kent, is in full production with gluts of courgettes and tomatoes, and new season sweetcorn and beetroot.  There are autumn raspberries and damsons and blackberries from the hedgerows and woods. The first chanterelle mushrooms and Kentish cobnuts have been found and are on the menu. Rare breed Berkshire pigs, chickens and ducks roam the farm and sheep for hogget and mutton graze less than half a mile away.  

Everything is home-made at The Small Holding, including sourdough bread and butter, yoghurt and ricotta or sourced hyper-locally such as Hinxden Cream who have a herd of pedigree Guernsey and Holstein Friesian cows in nearby Benenden. Ingredients are picked less than 10ft from the kitchen and when there’s a glut, the kitchen preserves, pickles and jars.

The September Full Acre sample menu is below, with full vegetarian and vegan menus available and costs £60 per person with an optional 4 glass wine pairing at £40 and 6 glass wine pairing at £60. The Half Acre menu is £30 per person.

Sweetcorn, mushroom, egg
Hogget, cabbage, cheese
Onion, blackberries, seaweed
Cod, lettuce, lovage
Monkfish, tomato, parsley
Beef, fennel, nasturtium
Pork, radish, courgette
Apple, ginger, juniper
Plum, yoghurt, honey
Raspberry, tarragon, potato

For interview requests with Will Devlin, images, commissioned press reviews or to visit The Small Holding for a Farm and Forage tour please contact hannah@thediningroompr.co.uk or 07730 039361.

Ranters Lane | Kilndown | Kent | TN17 2SG

www.thesmallholding.restaurant
@the_small_holding_

The Dining Room at Squerryes

Native lobster from Cornwall

Native lobster from Cornwall

The Dining Room is a new restaurant in Kent focusing on a menu of British fish and seafood married with seasonal ingredients from the Squerryes estate and local and artisan producers.

Launching on 4 October 2019 for lunch and dinner, The Dining Room is set within the 2,500-acre Squerryes estate in Kent, combining a restaurant, tasting room, open terrace and a beautiful shaded pergola, overlooking the vines.

Situated in the Garden of England, at the gateway from London to Kent, Squerryes is a vineyard and winery producing award-winning sparkling wine. Reflecting the rich heritage and terroir of the North Downs, Squerryes signature Vintage Brut Reserve is made in the traditional method, using classic Champagne varietals. The resulting wine is fresh and clean with a rich intensity of orchard fruit and buttery brioche and is an ideal pairing for seafood and shellfish.

Small and large plates at The Dining Room include Cornish monkfish skewer, spider crab and garlic butter; pickled Jersey rock oysters, celery and dill and line caught John Dory, spelt risotto and sauce vierge. All fish is sustainable, seasonal, straight from the boat.

Many of the other kitchen ingredients come from nearby producers and suppliers such as Winterdale Shaw cheese and Pierce Mill cherries. Wild ingredients such as elderflower, cobnuts and blackberries are foraged fresh on the estate.

Estate Executive Chefs Chris Reeves and David Marsaud source seafood for the menu direct from boats that fish the British coastal waters. Oysters come from Whitsable and Colchester while native lobsters, brown and spider crabs, mackerel, bass and turbot come from Wild Harbour in north Cornwall, which supplies only sustainable and traceable fish and shellfish direct from the fishing community. The menu also includes vegetarian and vegan options including roast golden and choggia beetroot, goat’s cheese, radish and shallot.

For more information, images or a press visit to The Dining Room and winery please contact Hannah Blake at The Dining Room PR hannah@thediningroompr.co.uk or 07730 039361.

Squerryes Winery
Beggars Lane | Westerham | Kent | TN16 1QP
Reservations  01959 562345 | celebrations@squerryes.co.uk

Open hours
Wednesday, Thursday, Friday, Saturday and Sunday for lunch from midday to 4pm
Thursday, Friday and Saturday evenings from 6.30pm-11pm

Goatober 2019

Three international chefs will cook a week long residency each at Carousel, London.

Three international chefs will cook a week long residency each at Carousel, London.

Events and dinners using goat meat in London, New York, San Francisco, Los Angeles, Amsterdam, Melbourne and Trinidad and Tobago

London launch night at Brigade Bar + Kitchen with Pete Denhart, Gizzi Erskine, Calum Franklin and Karan Gokani
International chef residencies at Carousel, London from New York, Melbourne and Belgium
Dinners and events in the UK including London, Newcastle and Cornwall
International events across the world

Goatober, the month-long goat meat celebration held every year in October, has become an international food festival bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system. This October, there are events and dinners all over the world with one aim: put more goat meat on the menu and put all male goats born into the dairy system into the food system.

James Whetlor, founder of Cabrito Goat Meat and International Director of Goatober says, “Goatober spreads the word that goat meat is delicious, ethical and sustainable. The hope is to move goat meat into the mainstream with the goal that all billy goats born into the dairy system, anywhere in the world, will go into the food system, rather than being wasted. Goatober now has events in the UK, USA, Europe, Australia and the Caribbean. There is also interest from chefs in India and Brazil to get involved. It’s amazing and hugely satisfying to see what can happen when dairies, suppliers and chefs work together to try and solve the food waste issue in this part of food system.”

Goatober London launch night at Brigade Bar + Kitchen on 1 October
On 1 October, four chefs will work together to create a goat meat menu at Brigade, a social enterprise restaurant set in a Grade II listed, former fire station on Tooley Street, London. Joining Brigade’s Head Chef Pete Denhart to each cook a course is chef and food writer Gizzi Erksine; executive head chef of The Holborn Dining Room Calum Franklin and Karan Gokani, director of Sri Lankan restaurant Hoppers. This special one night only event is £65 per person and includes a charity donation to Beyond Food Foundation.

Central to Brigade’s ethos is the idea of ‘good food doing good’. Through its partnership with Beyond Food Foundation, Brigade’s chefs work with members of the local community, using food as a catalyst to break the cycle of homelessness by helping vulnerable adults in London who have been at risk of, or experienced homelessness into meaningful and sustainable employment in the hospitality sector. Together, Brigade and Beyond Food have trained hundreds of apprentices into jobs and given thousands of homeless people new skills and their current cohort of apprentices – who are undertaking a two-year, fully qualified training programme at Brigade - will work alongside the chefs on the night of the London launch. www.thebrigade.co.uk

Pete Denhart, Head Chef at Brigade, commented: “Brigade’s menu centres on the best locally and sustainably sourced produce, cooked over woodfire and chargrill, so goat meat fits very naturally into that approach and we’re big fans of it. Plus, by buying in whole billy goats, butchering them in house and cooking a range of different dishes, we’re providing vital skills to our team. Being involved with events such as the Goatober London launch and having the opportunity to work alongside well-known chefs such as Gizzi, Calum and Karan is hugely inspirational and beneficial for our apprentices.”

Goatober at Carousel, London
For three weeks in October three international chefs will take up residency at Carousel showcasing how they cook goat meat in New York, Australia and Belgium, respectively. The open kitchen at Carousel in Marylebone, London, is home to an ever-changing line-up of talented chefs from around the world who share the same philosophy of amazing cooking, friendly service, a relaxed environment and a shared experience from one table to the next.

carousel-london.com  |  @Carousel_LDN
71 Blandford Street, Marylebone, London W1U 8AB
020 7487 5564

8-13 October at Carousel, London
TJ Steele, chef owner of
Claro, Brooklyn, New York was born into an Italian family in New Jersey where he grew up cooking next to his mother and grandmother. He attended The Culinary Institute of America and moved to New York City in 2002. Within three years, at the age of 25, he was made Executive Sous Chef at Danny Meyer's landmark, award-winning Union Square Cafe. In 2012, TJ went to Oaxaca, Mexico to study, eat, and travel in the hopes of marrying his love of seasonal, farm-to-table cooking, with his love of Mexican gastronomy. In the summer of 2017, he opened Claro, a Oaxacan influenced restaurant in Gowanus, Brooklyn with an emphasis on seasonal cooking using corn, barbacoa, consommé and mezcal. Steele makes everything by hand, including the cheeses, chorizo and moles and masa. He is planting corn on his land in Oaxaca as well as working directly with Oaxacan farmers to source and import non-GMO heirloom corn.

Since opening, Steele has been awarded a Michelin star for Claro, named StarChefs Rising Star Chef and the reader’s choice winner for Eater Chef of the Year as well as Chef to Watch by Plate Magazine. The New York Times listed Claro as one of its top 10 restaurants of the year.

15-20 October at Carousel, London
Jesse Gerner, chef owner of a group of restaurants in Melbourne, Australia
draws from a Spanish culinary influence after an inspiring six-month European road trip. Working in London, Jesse worked at Moro and River Café and immediately fell in love with Spanish and Muslim Mediterranean flavours. Upon returning to Australia, he opened Añada in 2008. Jesse has since launched Bomba Tapas Bar and Rooftop, Park Street Dining, Nómada Café y Tapas. A regular visitor to Spain, Jesse has cooked in some of its finest restaurants. Whether cooking alongside the chef at Barcelona’s Michelin starred Monvinic or celebrating 150 years of culinary heritage with the ancient Mutriku Gastronomic Society near San Sebastian, Jesse has honed his Spanish cooking techniques from the best chefs in Spain.

22-27 October at Carousel, London
Hendrik Dierendonck is one of Belgium’s best butchers and a meat connoisseur suppling some of the best restaurants in the Netherlands and also his own restaurant, Carcasse. His farm-to-table knowledge is behind Carcasse's Michelin star, which was awarded for Dierendonck's tender, flavourful main courses and imaginative, often surprising, side dishes. Craftsmanship, passion, terroir and 'nose-to-tail' are what’s important to Hendrik.

For more information on Goatober events including dinners at Palatino, 1251 and Bank Heist in London, Nancarrow in Cornwall, Broughgammon Farm in Northern Ireland and Cook House in Newcastle, visit www.Goatober.com and follow Goatober on Instagram.

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About Goatober
Wherever there are goat dairies around the world there are unwanted billy goats with a grim prognosis. Many are killed at birth.

Goatober originated in New York in 2011 and has grown in eight years to have events and participants all around the world, from London to Melbourne, from Amsterdam to Trinidad and Tobago. What started as a small campaign to prolong the lives of billy goats and to put a delicious, ethical meat on the menu has grown into an international campaign bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system.

In 2011, Erin Fairbanks had an idea. While working for Heritage Foods USA in Brooklyn, she and renowned cheesemaker Anne Saxelby wanted to end the practice of euthanising young male goats that the dairy industry had no use for. From this senseless waste Goatober was created and with it a month-long celebration of putting goat meat on the menu of New York restaurants. The campaign had quick success and now there are over 100 restaurants involved in Goatober from New York to Los Angeles and San Francisco. Heritage Foods USA is the largest distributor of rare and heritage breed meats in the USA dedicated to supporting a network of over 50 family farmers who raise their livestock humanely, outdoors, on pasture and never with antibiotics or growth hormones. Its founder, Patrick Martins is also the founder of Slow Food USA and Heritage Radio Network.

Goatober was introduced in to the UK in 2016 by James Whetlor from Cabrito Goat Meat and into mainland Europe in the following year. There are vibrant dairy industries across the UK and Europe who want to change the practice of euthanising and Goatober is part of the solution. The campaign aims to put a goat dish on restaurant menus and to encourage people to try cooking goat at home themselves, for all or part of October.

For more information about Goatober or for an interview with James Whetlor
at Cabrito Goat Meat please contact Hannah Blake
hannah@thediningroompr.co.uk or 07730 039361

Goat meat is on the menu for Goatober.

Goat meat is on the menu for Goatober.

GOAT by James Whetlor wins James Beard Foundation Award

James Whetlor with Big Green Egg

Goat: Cooking and Eating by James Whetlor (Quadrille Books, £20) has won a James Beard Foundation Medal for a best single subject book. The medal, awarded at a ceremony at the James Beard Foundation, New York, on Friday 26 April, in front of guests including restaurateur David Chang and American TV personality Tyra Banks, is one of the most prestigious in America. Promoting good food for good, the James Beard Foundation celebrates, nurtures and honours chefs and leaders making food culture more delicious and diverse for everyone.

Ex-chef James Whetlor is the founder of Cabrito Goat Meat, a Devon (UK) based company which has a one sentence mission statement: to put all male billy goats born into the dairy industry into the meat industry. Up until a few years ago most British Billy goats were euthanised shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning Cabrito Goat Meat now sells to catering butchers and restaurants, from a network of farms across the country.

James is International Director of ‘Goatober’ working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU.

Sarah Lavelle, Publishing Director at Quadrille Books, who commissioned Goat: Cooking and Eating comments, “This unique, vital book is genre defining and essential reading for anyone with even a passing interest in food and the way we eat today and is set to be the definitive guide on the subject for years to come.”

In GOAT: Cooking and Eating, James looks at the story of this versatile ingredient and offers 90 recipes from around the world that will answer the common question: ‘How do I cook goat?’ With dishes arranged by cooking technique James shows that goat can be cooked fast and lean, or slow-cooked in curries, stews, braises and roasts as well as make sausages, burgers, and kebabs. There is also a section for delicious seasonings, spice blends and marinades.

From Kid Shanks with Chickpeas and Chorizo to Goat Tacos, Steamed Dumplings to Schnitzel, GOAT encourages people to broaden their cooking repertoire as well as use more goat meat in everyday meals. Plus, there are original recipes from renowned chefs including Yotam Ottolenghi, Neil Rankin, Olia Hercules, Gill Meller and Jeremy Lee.

Alongside advice on sourcing goat meat, James highlights issues within modern farming today, the involvement of artisan tanneries to ensure the use of the whole animal and Cabrito’s charitable work with Farm Africa. Fifty per cent of James’ author advance and royalties from GOAT: Cooking and Eating will go toward Farm Africa’s work to transform agriculture and help farmers in eastern Africa increase their harvests, protect the environment and sell their produce in thriving markets.

Notes to Editors

James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. During this period, he bought four goats to help turn an area of scrubland into useable pasture and learnt about the plight of the British Billy goat, in most cases euthanised shortly after birth. James thought this was, in today’s world of dwindling resources and environmental challenges, unacceptable and set out to do something about it. The award-winning business now sells to catering butchers and restaurants, from a network of farms across the country. www.cabrito.co.uk

Farm Africa is an innovative charity that reduces poverty in rural eastern Africa by helping farmers grow more, sell more and sell for more: the organisation helps farmers to not only boost yields, but also gain access to markets, and add value to their produce. 

Farm Africa places a high priority on environmental sustainability and develops approaches that help farmers improve their yields and incomes without degrading their natural resources. Their programmes vary hugely, ranging from helping crops farmers to boost harvests, livestock keepers to improve animal health, and forest coffee growers to reach export markets, but core to all of them is a focus on the financial sustainability of the farmers’ businesses and environmental sustainability.

Many of the poorest farmers in eastern Africa earn their livings by selling livestock and animal products. But livestock farmers face huge challenges in making a sustainable. They have limited access to technical advice, to high-quality feed and vaccines needed to keep their animals healthy, and to markets to sell their animal products.

Farm Africa gives livestock farmers technical advice and training, helps them access animal health services, and helps them gain access to insurance for their animals so that they don’t risk losing everything when drought causes pasture to dry up.  www.farmafrica.org

 

Seven of Kent's best chefs collaborate for charity dinner

The Ultimate Pop Up

The Ultimate Pop Up

The Ultimate Pop Up on 20 June

Seven of the region’s most sought-after chefs join forces for The Ultimate Pop Up at Hush Heath Winery to cook a six-course tasting menu to raise funds for children’s charity, Tree of Hope

Fresh from being crowned Kent Chef of the Year, The Small Holding’s Will Devlin will be cooking alongside star of the Great British Menu and Head Chef at Verdigris, Scott Goss and chef owner at The Compasses Inn, Crundale Robert Taylor. Former Kentish Hare and MasterChef the professional’s personality, Bobby Brown, chef-proprietor of The Michelin listed Wheelwrights Arms in Matfield for 6 years, Rob Marsh and Hush Heath’s Executive Chef, Fabio Vinciguerra will also be cooking while The Bicycle Bakery’s Jamie Tandoh will be making dessert.

Tammy Jackson, the Leigh based mixologist behind For Cocktail Sake, is creating a cocktail for the evening which will be served to guests on arrival along with a selection of canapes.

This one-off special event, sponsored by CCLA, will take place on Thursday 20 June and will raise funds for Tonbridge based charity Tree of Hope, who support families of disabled and seriously ill children across the UK to raise funds for treatment, therapies and equipment recommended by their healthcare teams.

Tree of Hope’s Fundraising Manager Kate Bourne, who is organising the Ultimate Pop Up comments “We are extremely lucky to be based in a region with a thriving food scene but the opportunity to indulge in a meal prepared by some of the area’s very best chefs using the finest local produce, in stunning surroundings is rare and we’re delighted that such a special night will raise funds for Tree of Hope. With over a million children now registered as disabled in the UK, we are so aware that the hundreds of families we currently assist is just a drop in the ocean. The Ultimate Pop Up will enable the charity to reach more families that so desperately need our help.”

The Ultimate Pop Up will take place on Thursday June 20th at Hush Heath Winery. Tickets can be purchased online https://www.treeofhope.org.uk/event/the-ultimate-pop-uk

To find out more about the work of Tree of Hope go to www.treeofhope.org.uk

Farm and Forage at The Small Holding

Will Devlin at The Small Holding, Kilndown, Kent

Will Devlin at The Small Holding, Kilndown, Kent

Farm and Forage at The Small Holding, Kilndown, Kent

Will Devlin, chef owner of The Small Holding, a kitchen and farm on a country lane in the pretty village of Kilndown on the Kent and East Sussex borders, has created a Farm and Forage day for guests to experience a day in the life of the restaurant.

Launching on Wednesday 1 May, the day will start with coffee and homemade pastries before pulling on wellies for a walk around the farm to learn more about the 200 varieties of fruit and vegetables being grown on site for the restaurant. After feeding the pigs and chickens, guests will venture down the lane to the woods and fields to go foraging with Will to find what’s in season including wild garlic, blackberries, elderflower, cobnuts, mushrooms and wild strawberries.  

On returning to The Small Holding, guests will be greeted with a glass of awarding-winning Squerryes’ English sparkling wine before being seated for a 5 course t tasting menu.

Launching on 1 May, the Farm and Forage days are only available on Wednesday and Thursdays throughout the Summer from May until 29 August, priced £145 per person, including a 5-course lunch and arrival drink and a goody bag with seasonal treats to take home.

Bookings can be made direct via www.thesmallholding.restaurant or by calling the restaurant on 01892 890 105.

About The Small Holding

“Homely village restaurant secreted away in glorious Kent countryside… simple, ingredient-led dishes are fiercely seasonal… triumphant standouts are the village reared pork – served as a cube of beautifully fatty pork belly, a tiny, offaly faggot, homemade blood pudding and a lovely, sticky gravy – and a dish of sweet strawberries with an intense basil ice cream and shortbread.” The Good Food Guide 2018

“A thoughtful, original and completely delicious meal. I loved the foraging walk with all the culinary tips and sage gardening advice. I will definitely be back for more. The L’Enclume of the South in the making in a beautiful Kentish setting.” Sudi Pigott, national food and restaurant writer

Kent based Greensand Ridge is the UK's first carbon neutral distillery

Greensand Ridge London Dry Gin

Greensand Ridge London Dry Gin

Greensand Ridge, a craft-distillery near Shipbourne, in the Weald of Kent, has achieved one of its original green goals by becoming carbon neutral, the first UK distillery to do so.

The Kent-based distillery was launched in 2015 with the aim of being ultra-low impact on the environment while also having a positive impact by using surplus produce from local farmers, such as plums and apples, which the supermarkets won’t take.

“Our carbon neutral certification is the culmination of a great deal of work over the last year” says Greensand Ridge founder and distiller, Will Edge. “It doesn’t change our spirits but it’s a statement of what is important to us as a new and growing business.”

The assessment makes up part of the distillery’s inaugural Sustainability Report which details all the work that is done at Greensand Ridge to minimise the environmental footprint through schemes such as renewable power, heat recovery systems, removing plastics and being chemical free.

Will’s approach to use surplus produce or byproducts directs the spirits he brings to market. “We work with local farmers to mitigate their waste and so make a lot of fruit spirits like our Apple Brandy and Raspberry Ghost”, he says, “even our Wealden Rum is made from a locally sourced byproduct.”

Now in its fourth year, Greensand Ridge took some time to achieve carbon neutrality. “The regulations demand a significant ongoing investment in time and resources and we needed to be well established before we undertook the work. Hopefully, that work can be a template for other businesses in the industry”.

Greensand Ridge’s 2019 Sustainability report is available online at www.greensanddistillery.com, and spirits can be purchased directly, from fine food outlets or by the trade directly from the distillery or through distributors.

Sample box spirits

The multi-award-winning London Dry Gin is distilled from eight local botanicals, including gorse, rosehips, oak moss and bay that grow within a mile of the distillery in the fields, woods and orchards beneath the Greensand Ridge in Kent. These are married with seven classic botanicals to create an exceptionally smooth and delicately balanced premium gin. (70cl, £35.50)

Raspberry Ghost is a delicious Eau de Vie that captures the aroma of late Summer Kentish raspberries. The berries are infused in 100% wheat spirit before distillation. The spirit is called Ghost in homage to the German name for this technique, Geist. Drunk as a gin with tonic, the delicate raspberry flavour is present from start to finish. (70cl, £36.50)

Wealden Rum is a delicate and smooth rum with a floral nose, giving way to subtle honeycomb and roast cobnuts on the palate. A long finish with raisin and oak with a sweet, full taste. (50cl, £36)

Our cask-aged Apple Brandy is a delicately perfumed spirit made from quality surplus apples, every Autumn, from fruit growers in the Weald of Kent and Sussex. The sweet juice from dessert apples, such as Gala and Golden Delicious, is fermented long and slow to develop complex vanilla and caramel flavours before being distilled. The true whisky of the Weald. (50cl, £38)

Rye Cask Gin is an unbelievably smooth and complex sipping gin, matured ten months in Rye Whiskey casks for a warm fruitiness and dry spiciness. A warming treat on a chilly evening and perfect as a base for a Negroni or Old Fashioned. (50cl, £38.90)

Our PX Cask Gin is a rare and unique expression of what a cask-aged gin can be. Greensand’s London Dry Gin is aged in Pedro-Ximenez casks for ten months creating a spirit infused with layers of raisin, molasses and Christmas spice, lifted by bright orange citrus. (50cl, £39.90)

About Greensand Ridge Distillery

Greensand Ridge Distillery launched in July 2015 with the mission to reduce food waste at the farm gate by fermenting and distilling quality fruit that supermarkets won’t take and combining these with local botanicals such as cobnuts, gorse and bay to make a range of unique spirits.

Powered by 100% renewable electricity and with a zero target for chemical use and non-recyclable waste, Greensand Ridge Distillery is a truly sustainable business.

Gin lovers can visit the distillery, set in a beautiful location overlooking the Weald of Kent, just outside the village of Shipbourne, as part of a Gin Experience, where visitors can create their own full bottle of gin to take away with them.

The business is run Will Edge who worked in IT, marketing and finance before he undertook a Masters’ Degree in Brewing & Distilling in order to return home to Kent and set about turning his love of spirits and craft cider-making into a livelihood.

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For more information please contact:
founder and distiller Will Edge (
will@greensanddistillery.com / 07971 164688)
or Hannah Blake (
hannah@thediningroompr.co.uk / 07730 039361)

Notes to editors:

2019 Sustainability Report: https://bit.ly/2HiqBpk
Hi-Res images for download & reuse: http://bit.ly/2H8Oqkn 
Image Gallery: http://www.greensanddistillery.com/photos/ 
Facebook: https://www.facebook.com/GreensandRidge/
Instagram: https://www.instagram.com/greensand_ridge/
Twitter: https://twitter.com/gsrdistillery

Big Green Egg x River Cottage

Tom Grffiths, Flank London

Tom Grffiths, Flank London

Tom Griffiths, chef owner of Flank, London is cooking a masterclass event with Big Green Egg at River Cottage on 17 April. Serving up his modern take on British food - expect nose to tail dishes cooked over fire on the Big Green Egg. Tom is cooking with Big Green Egg chef Ross Anderson and River Cottage chef Andy Tyrell.

Book here.

Farm, Food, Flavour at The Small Holding

Poly tunnels at The Small Holding, Kilndown

Kent Chef of the Year is a new client at The Dining Room

I’m delighted that Will Devlin, chef owner of The Small Holding, Kilndown is a new client at The Dining Room.

“Homely village restaurant secreted away in glorious Kent countryside… simple, ingredient-led dishes are fiercely seasonal… triumphant standouts are the village reared pork – served as a cube of beautifully fatty pork belly, a tiny, offaly faggot, homemade blood pudding and a lovely, sticky gravy – and a dish of sweet strawberries with an intense basil ice cream and shortbread.” The Good Food Guide

Will Devlin, 30, is the chef owner of The Small Holding, a kitchen and farm on a country lane in the village of Kilndown on the Kent and East Sussex borders. The 26-cover restaurant has been named as one of the best restaurants in Kent at the Taste of Kent Awards and is set in one acre of land, permitting a unique connection between farm and table. Growing, foraging and cooking the best ingredients is at the core of The Small Holding, with daily changing menus, using home-reared and home-grown ingredients from the farm, which is less than 10ft from the kitchen.

The ten-course Full Acre menu offers the diner a full experience of the farm and kitchen starting with home-made sourdough and butter, made on site with the rich yellow cream from a local Guernsey here. This year The Small Holding is growing nearly 200 varieties of vegetables and fruits. During the peak growing months, the raised beds and poly tunnels are full of lettuces, chard, beans and legumes, tomatoes, courgettes, raspberries, gooseberries and blackcurrants, plus the foraged bounty from the woods over the lane from the restaurant which offers wood sorrel, blackberries, wild garlic, chestnuts and mushrooms. Rare breed Berkshire pigs, chickens and ducks roam the farm and there are plans this year for cows and goats. The five-course Half Acre menu offers a sample of the Full Acre menu, plus vegetarian and vegan Half and Full Acre menus with wine and non-alcoholic flight pairings.

Sample dishes from the March 2019 menu includes Nettle, Garlic, Black pudding; Skate, Dandelion, Sorrel and for pudding Gypsy Tart, Rhubarb, Cream.

“Growing our own produce on the farm brings an understanding and honesty back to the kitchen, and vital freshness. Making the most of our harvests when the ingredients are at their prime – whilst also preserving and conserving them to use throughout the year, keeps us concentrated on the natural cycle of the land and helps us to create full flavoured and imaginative dishes.” Will Devlin

For more information please contact Hannah Blake at The Dining Room PR on 07730 039361 or hannah@thediningroompr.co.uk

Mother's Ruin at the Garden Kitchen

Still on the Move 

Still on the Move 

Mother’s Ruin

Gin workshop | 7 June | 3.30-5.30pm
FREE event with a G&T and bites to share

Join the team at the Garden Kitchen to create a small batch craft gin made with botanicals foraged around The Beacon.

On 7 June, Cosmo Caddy, creator of Still on the Move, the UK’s first ever mobile gin distiller is hosting a gin workshop at The Beacon. Affectionately known as ‘Ginny’, the authentic copper still, on a vintage 1937 VW truck, tours the country, packed full of different spices and botanicals, spreading the joy of gin.

The Garden Lane G&T is a favourite at The Beacon so the chance to create our own small-batch premium gin is the best way to experiment with flavours and botanicals to create something totally unique. All gin must have a dominant flavour of juniper, but the team wanted to create not just a Kent gin, but something that has flavours and aromas specific to The Beacon in the 17 acres of woods, that surround the restaurant.

The Beacon's creation is Mother’s Ruin. On the palate, it is a strong, well-rounded and balanced gin with hints of citrus, green cardamom and coriander seed with earthy undertones complimented by garden botanicals foraged in the grounds including wild fennel and wood sorrel.

At the workshop, enjoy a Garden Lane G&T with platters of bites and nibbles and listen to Cosmo talk about the craft of distilling gin and show how to use fresh and dried botanicals. The house serve at The Beacon is with a slice of grapefruit, juniper berries and a few wood sorrel leaves, served over fresh ice and Fever Tree tonic water.

A bottle of Mother’s Ruin distilled on the day will be available to buy at the special price of £30 (normal price £35).

This is a FREE event. There are limited places available so please email david@illbemother.co.uk to register your place.