Guest chef supper series at The Twenty Six

Scott Goss, Chef Patron of The Twenty Six, is to host a series of supper clubs with guest chefs, who all have strong connections to Kent. Andrew Clarke of acclaimed restaurant Brunswick House, London, will cook the first supper with Scott on Thursday 13th October.

Scott and Andrew, with a shared passion for fresh flavours, colours and seasonal produce, will each cook 3 courses for a 6 course menu, including a cheese course and paired wines. Tickets for this exclusive, one-off event are £60 and can be purchased by calling The Twenty Six on 01892 544607 or www.thetwenty-six.co.uk.

The 6 course menu will also have an accompanying wine flight, included in the price.

Cep and bone marrow gougères (AC)
Gruner Veltriner Yealands Estate, New Zealand

~

Raw salmon, devilled crab, cucumber and sea rosemary (SG)
Herdade Do Rocim Amphora, Portugal (white)

~

Salsify, razor clam, fennel, trompette, radish (AC)
Herdade Do Rocim Amphora, Portugal (red)

~

Goatober faggots, parsnip, burnt butter, Cornish ale gravy (SG)
Cote du Rhone La Petit Caboche, France

~

14 day-aged Challans duck, green olives, red chicory, mint (AC)
Barbaresco Conti Speroni, Italy

~

Malt ice cream, espresso stout affogato (AC)
Pedro Ximénez, Spain

~

Chocolates and a night cap (SG)

Andrew and Scott have known each other for over 10 years. Both favour British food with European and other worldly influences with an emphasis on flavour, colour and texture. Andrew is now Chef Director of Brunswick House, situated in Lassco, an antique dealers and architectural reclamation yard in Vauxhall, South London. Previously Head Chef at Salt Yard and more recently Rita’s Bar and Dining, Andrew’s food is bold, fresh and full of character. London restaurant critic Fay Maschler described a dining experience at Brunswick House as ‘Like a treasure hunt with clues, a piece of music with reflective melodies or a tapestry with tight intricate stitches, the menu is woven together in a way that is enticing and also sensible.”

Further dates and chefs in The Twenty Six series to be confirmed in due course.

No Goat Left Behind

Tempted? 

When was the last time you saw goat on the menu, alongside lamb or beef? Goat meat is qualified as 'OTHER'. Unfortunately, that makes it seem exotic, a little scary, a little unfamiliar, but it shouldn't be. Goat is delicious and it’s coming to a menu near you with the UK’s first ever, month long celebration #Goatober.

Meet Erin Fairbanks, the coordinator of Heritage Food USA’s No Goat Left Behind project, a passion-driven effort to get every day diners, cooks and chefs - like you and me - to add goat meat to our diets. What Erin is trying to do is to start a movement. She wants to encourage us, even tempt us (in a delicious way), to eat more goat meat for a good reason: to help dairy farmers save young, male goats from having a life they wouldn't be proud of.

The hard truth is: to get more goat milk for goat cheese, farmers need to breed more female goats to have babies. Unfortunately, after they're born, baby boys or billy goats, have no role on a dairy farm. So, most farmers are faced with difficult choices; but, it doesn't have to be that way. Find out more at www.cabrito.co.uk and search the hashtag #Goatober on Twitter and Instagram, but most of all, enjoy!

A masterclass of meat and smoke by Scott Goss from The Twenty Six

A masterclass of meat and smoke.

Scott Goss, head chef of the Twenty Six in Southborough, Kent, demonstrates his dish of aged beef with onions and crème fraîche for The Caterer with lots of beautiful smokey, barbecue flavours coming from baked hay and wood.

Classical dishes and flavours with unexpected techniques.

Goatober arrives in the UK from New York

ETM, HIX and River Cottage to launch inaugural #Goatober

Do good and eat goat. #Goatober is the UK's first month-long celebration of the dairy billy goat meat industry

Goatober is the UK’s inaugural month long celebration of the dairy billy goat meat industry. During the month of October, restaurants nationwide including ETM Group, HIX Restaurants, River Cottage Canteens, Shotgun BBQ, I’ll be Mother and Romy’s Kitchen will be putting a goat dish pride of place on their menus and urging diners to try this delicious but much under-used meat. Roasted, raw, curried, baked, skewered, stuffed into a sausage, goat is the meat to be savoured this season.

To mark the launch of Goatober, six competing chefs will each serve a goat inspired dish at a ticketed event at The Jugged Hare, Barbican, London, on Wednesday 5th October. Tickets for the event are £85 per person and go on sale today via 020 7614 0134. Each savoury dish will be wine paired by ETM’s Group Head Sommelier Gui Mahaut, followed by petit fours and coffee. The full line up of chefs and their dishes are:

Smoked Kid Loin, Goat Rustler’s Perk
Stephen Englefield, The Jugged Hare, London

Pulled Shoulder of Goat with Puri and Glazed Onions
Romy Gill, Romy’s Kitchen, Bristol

Kid Faggots, Parsnip and Burnt Butter Purée and Cornish Ale Gravy
Scott Goss, The Twenty Six, Tunbridge Wells

Curried Chop with Rock Samphire Pakora
Jamie Guy, HIX Oyster & Chop House, London

Grilled Merguez Spiced Goat with English Quinoa, Rose Honey, Whole Lemon Dressing and Yogurt
Charlie James, River Cottage Canteen, Bristol

Kid Tartare and Fried Oyster
Gill Meller, River Cottage, Devon

During the evening there will also be a silent auction with an array of top prizes, with all proceeds going to Action Against Hunger, an international humanitarian organisation committed to ending child hunger around the world. Hosted by journalist and food writer Joe Warwick, prizes will include dinner for six at The Jugged Hare; a bundle of signed cookbooks from Quadrille Publishers including Gather by Gill Meller, Grill, Smoke, BBQ by Ben Tish and Deep South by Brad McDonald; an exclusive dinner for six cooked at the winner’s home by Romy Gill; a fish cookery course for two at River Cottage; dinner for two at The Twenty Six; a kid leather product from Billy Kid Leather, the UK’s only entirely British kid leather micro-tannery; plus ‘Challenge HIX’, an amazing opportunity for two people to experience the head to head creative process of Mark Hix and his team for each new menu. Each Head Chef has 20 minutes to cook as many dishes with pre-season ingredients against Mark, and the best dishes will appear on the menu in the coming weeks. The highest auction bidder and a friend will get to watch this process, judge (and eat) the dishes and ultimately shape the new season HIX menus. They will also receive a signed cook book by Mark Hix.

#Goatober is the brainchild of Heritage Radio Network Executive Director, Erin Fairbanks, and renowned New York cheesemonger, Anne Saxelby. #Goatober is an annual campaign every year in October in the US. In 2010, Heritage Foods USA partnered with a dozen goat dairies around upstate New York and Vermont to purchase their unwanted males, who, as unable to produce milk for dairy products, are euthanized at birth. Over 50 New York City chefs agreed to feature goat on their menu for the full month of October including Gramercy Tavern, Babbo, Spotted Pig and Bar Boulud and the campaigns success has continued to grow.

Seeing the success of #Goatober US and while chatting to Shotgun BBQ owner and chef Brad MacDonald, James Whetlor from Cabrito Goat Meat decided to bring the UK together in a month long celebration of goat meat.  He comments,

“As an ex-chef myself, there’s nothing that delights me more than seeing top chefs prepping our goat in imaginative, inspired and delicious ways. It’s now possible to sit down in fantastic restaurants to a pile of harrisa slathered goat chops, or goat soulaki, goat tacos or Indian styled pulled goat shoulder or a British classic of boned and rolled stuffed saddle. Britain is finally waking up to the what the rest of the world has known for some time; goat meat is delicious!”

Vivienne Westwood designs for FRANK Water

Intellectuals Unite. Brilliant new water bottle with all profits for charity.

British fashion legend, Dame Vivienne Westwood DBE teams up with UK Water Charity, FRANK Water to design new refillable water bottle

Fashion designer and activist, Vivienne Westwood has designed a brand new limited edition refillable FRANK water bottle with all profits raised supporting the charity.

The bottle features distinctive, attention-grabbing imagery and words from the designer’s latest campaign ‘Intellectuals Unite.’ The campaign calls on every thinking global citizen to take action (however small) against the progress of climate change.

Third world and developing countries are likely to suffer the effects of climate change far more acutely than the developed world, through floods, drought, unpredictable monsoons and contaminated water. 

Vivienne Westwood’s Climate Revolution campaign has seen her speaking at universities across the UK, at marches, demonstrations and through her blog and social media.

Dame Vivienne said: “In India, 76 million people have no safe water. The majority of these live on £3 per day*. Buying water from a tanker costs around 1p per litre. In the West, we use around 350 litres per day. Even half that quantity would still take over 50% their daily wage. What choice do people have but to find a different, probably dirty source of water? That’s where FRANK Water comes in.”

FRANK Water funds safe drinking water and sanitation projects in India where there are more people living without safe water than anywhere else in the world **. Aquifers provide 85% drinking water but groundwater levels are falling across the country through drought and depletion. ***

FRANK Water Founder and CEO, Katie Alcott said, "We are thrilled to be working with Dame Vivienne. Not only is she arguably the best-known fashion designer in the world, she’s also a passionate and committed campaigner for action against climate change. The communities we work with rely on predictable weather for their lives and their livelihoods. Even the smallest rise in temperature could be devastating for them.” 

Not only do all profits from sales of the bottles help FRANK Water provide access to safe water and sanitation for more people who currently live without, the bottles also help highlight how lucky we are in this country to be able to drink from the tap without hesitation.  

Since 2005, FRANK Water has reached more 326,000 people with safe water and sanitation.

The beautiful bottles with a conscience will be available online at www.frankwater.com from 18th July 2016 as well as at some festivals across the UK and selected UK stockists. £29 each    

*World Bank (2014); **www.washwatch.org; ***Central Ground Water Board (2013, 2014)

About Dame Vivienne Westwood/Climate Revolution

Vivienne Westwood began designing in 1971 along with Malcolm McLaren, when London was at the forefront of cultural trends. In 1984 she launched her own fashion line and in 2004 the V&A hosted a Vivienne Westwood retrospective exhibition to celebrate her 34 years in fashion – the largest exhibition ever devoted to a living British fashion designer. In 2006, she was appointed Dame of the British Empire. 

Vivienne has always used her collections and catwalk shows as a platform to campaign for positive activism. She has spent many years tirelessly speaking out about the effects of climate change and over-consumption, and has mobilised international attention around ecological crusading. Vivienne compares the dire situation to battle:

“It’s a war for the very existence of the human race. And that of the planet. The most important weapon we have is public opinion: go to art galleries, start to understand the world you live in. You're a freedom fighter as soon as you start doing that.” 

Vivienne inaugurated the 'Climate Revolution' at the 2012 London Paralympics closing ceremony and continues to rally charities, NGO’s and individuals to join forces and to take action against disengaged political leaders and big business.

“The Revolution is already begun. The fact of man-made climate change is accepted by most people. Through every walk of life people are changing their values and their behaviour.  This continues to build the Revolution. The fight is no longer between the classes or between rich and poor but between the idiots and the eco-conscious.” - Vivienne Westwood.

Vivienne’s monthly diary and more information on her concerns, passions and campaigns can be found at www.climaterevolution.co.uk

About FRANK Water

Founded in 2005 by award-winning social entrepreneur Katie Alcott, FRANK Water funds safe water and sanitation projects in developing countries. FRANK Water works closely with in-country NGO Partners to implement clean water projects using appropriate technology. Projects are community-owned and made sustainable by an affordable user-fee model.

Web: www.climaterevolution.co.uk; www.frankwater.com

Facebook: www.facebook.com/jointheclimaterevolution www.facebook.com/frankwatercharity

Twitter: @FollowWestwood; @frankwater

Goat for Gold!

Winners! James Whetlor from Cabrito and James Martin, winner of Favourite Celebrity Chef

Cabrito Goat Meat wins Champion Meat Producer at Good Housekeeping Food Awards

So pleased for client James Whetlor from Cabrito Goat Meat who took gold for Champion Meat Producer at the Good Housekeeping Food Awards 2016 last night, at a ceremony held at Royal Institute of British Architects, London.

Good Housekeeping’s prestigious annual food awards are in their twelfth year, and celebrate the all-time favourite foodie brands and products as voted by the magazine’s readers and GH’s expert panel of judges. 

In front of a packed audience of food producers, industry insiders and celebrities including James Martin, Jane Asher and Mary Berry, James commented; “I can’t believe it but I’m so proud and excited for this recognition of goat meat. We still have a lot of work to do but this is another indication that goat meat is moving into the mainstream. The consumer gets more choice and more exciting menu options, and the humble Billy goat gets six months of good life before it becomes someone’s dinner, rather than being considered worthless and chucked in the bin. It is great to see, even if it has taken a while, but Britain is finally waking up to what the rest of the world has known for a long time; goat meat is delicious.”

Other winners at the awards included Fairtrade Foundation for Best Ethical Brand; Yeo Valley for Best Organic Brand; Isle of Wight Tomatoes for GH Food Hero and Marks and Spencer for Best Supermarket Wine Range. James Martin won Favourite Celebrity Chef and Mary Berry won Favourite Cookbook for her Foolproof Cooking.

Cabrito Goat Meat is currently available to buy at online supermarket Ocado but it won’t be long, with multinationals such as Lidl and Marks and Spencer at the Food Awards that goat will become more widely available.

Britain is finally waking up to what the rest of the world has known for a long time; goat meat is delicious.

Kid goats are a similar size to a spring lamb - around 20kg - and have a delicate, sweet and musky flavour.  The meat takes well to punchy flavourings including Mediterranean and Middle-Eastern herbs, spices and rubs. It is lower in fat than beef or pork, is rich in potassium and has twice as much iron as beef. The range at Ocado includes Kid Mince, Kid Diced, Kid Chops, Kid Shanks, Kid Provencal Sausages, Kid Merguez Sausages and Kid Italian Meatballs.

www.cabrito.co.uk

A county of fine dining and foraging

Gourmet Traveller feature on Hampshire in Food and Travel

Hampshire has got it all, not least its stunning coastline, quick access to London and two national parks. It’s the perfect place for a few lungfuls of fresh country air, watching the yachties in Lymington and fat-bottomed ponies. The Hampshire stretch of the South Downs National Park takes in rolling hills and market towns such as Stockbridge on the River Test and Alresford, famous for its watercress fields; while the New Forest is an enchanting place where little has changed since it was a royal hunting ground. And the Isle of Wight, with its many gentle charms, is just a short ferry ride away.

Hampshire is a county of fine dining and foraging and knows how to make the most of the seasons. And if you love gin, be sure to visit the home of Bombay Sapphire at Laverstoke. More inspiration for visiting this lovely county in the Gourmet Traveller feature in the new May issue of Food and Travel.

Lunch at an English Vineyard

Tom Genty's wine flight menu at The Swan at Chapel Down

Wine flight menu at Chapel Down

The superb quality of English fizz is causing a real stir in International wine competitions and tasting circles. It’s quite remarkable for an industry that has only sprung up in the past 25 years, transforming us from a wine-drinking nation into a wine-producing one. Soils in Southern England are very similar to Champagne and our relatively cool climate creates wines with a racy edge that are every bit as good, if not better than our French neighbours.

Chapel Down Winery, just a few miles from the very pretty town of Tenterden in Kent, produces top quality sparkling wine and was the fizz of choice served at Kate and Will’s Royal Wedding celebrations. 

To celebrate English Wine Week, I’ll be Mother hosted a journalist lunch at the Wine Kitchen, onsite at the winery with fabulous views across the vineyard.

Despite miserable weather, the tasting menu, created specially by Head Chef Tom Genty was full of summery seasonal Kent ingredients including asparagus, lamb, peas and strawberries. Each dish was specially paired with Chapel Down’s award-winning wines including the Vintage Reserve, Nectar Dessert Wine and the newly released and downright delicious Kit’s Coty Estate Chardonnay.

Sea Trout, Jersey Royals, Asparagus paired with the new release Kit's Coty Chardonnay, 2013

Menu

Canapés (Vintage Reserve Brut)
Pale lemon yellow in colour, the nose is slightly floral with some citrus. 

Cider braised Pork Cheek, Celeriac, Apple (Curious Apple Cider)
A pure expression of Kent and its apples drawing inspiration from winemaking.

Sea Trout, Jersey Royals, Asparagus (Kit’s Coty Chardonnay, Chapel Down Vintage 2013)
Rich aromas of apple, apricot and buttered toast with hints of nutmeg. 

Lamb Cannon, Confit Breast, Peas, Baby Gem (Passori Rosso, Italy, 2014)
Mulled wine and orange peel hints on the nose and cherry and sweet red fruit on the palate.

Strawberries, Brown Sugar Meringue, Mascarpone Mousse, Mint (Vintage Reserve Rose Brut)
Refreshing and very classy, relying on finesse rather than power. 

Cheese (Nectar, Chapel Down Vintage 2014)
Tropical aromas of lychee and pineapple with the floral aromas of honeysuckle, rose and jasmine.

5 Things to Savour

First of the asparagus at The Swan at Chapel Down

The best food and drink I’ve had this month

1/ Starter of Chargrilled Leeks, Comté Fonuta and Gremolata in the crumbling grandeur of the antique-filled dining room at Brunswick House www.brunswickhouse.co

2/ A cup of Cannoli tea inspired by the classic Sicilian patisserie. Sweet, honeyed rooibos with vanilla, orange, cinnamon and cocoa shells www.dandyliongroup.com

3/ The first flush of Kent Asparagus with morel mousse and truffle dressing by Head Chef Tom Genty at The Swan at Chapel Down www.swanchapeldown.co.uk

4/ Several glasses of English wine-maker Chapel Down’s newly released Kit’s Coty Estate Chardonnay 2013. Apple, apricot and hot, buttered toast, just like a white Burgundy www.chapeldown.co.uk

5/ A mind blowing taste of Butterfly ‘Yka’ leaves. With stunning burgundy and violet colours and striking shape these culinary and decorative leaves are tart and refreshing just like a granny smith apple www.koppertcress.com

 

How to nurture little chefs

Imi. Jenny's nine-year-old daughter and inspiration for Cool Kids Cook. (credit: Eat Pictures)

Cool Kids Cook!

Cooking is one of the most useful, rewarding and fun things children will ever learn to do. Whether they hope to become an astronaut, play international football, breed ferrets or win The X Factor, one things for sure, they will always have to eat.

Cool Kids Cook is a wonderful new book by Jenny Chandler, published today by Pavilion Books. Ideal for children aged 7 upwards, the book empowers kids to put a great meal on the table (with a little help from a grown up) with recipes for noodles, dahls, meatballs and chicken wings not forgetting a few sweet and savoury treats such as banana bread and the really delicious cheese, courgette and sweetcorn muffins.

Jenny is a superstar and such a great writer. She teaches at her own cookery school, Plum Cooking in Bristol and also at Richard Bertinet’s Kitchen in Bath, Leith’s and Borough Market in London. She’s also the author of The Food of Northern Spain; The Real Taste of Spain and Pulse.  Jenny will be giving a talk and demo from Cool Kids Cook at the Cheltenham Food Festival on 11 June.

Coverage highlights included the cover feature in Telegraph Weekend, Crumbs and the Bristol Post.

Cook Kids Cook by Jenny Chandler, Pavilion Books, priced £14.99

Cool Kids Cook in Telegraph Weekend

Tea, chocolate and hot new chef talent

Tea, chocolate and hot new chef talent

There’s been a lot of noise about new London restaurant The Woodford and its ferociously talented Head Chef Ben Murphy whose young age (25!) belies his ambition to succeed and excel at the top of the cheffing industry. He has a huge amount of skill, determination and passion.

A former Young National chef of the Chef winner 2012 and protégé of Pierre Koffman, Eric Frechon and more recently Arnaud Bignon, Ben is classically French trained and has worked in Michelin starred establishments in London, Paris and the South of France.

I was there for a meeting and tea tasting with the lovely Dandylion Teas, a beautiful range of teas which pair specially with pastry, dessert and cheese. So of course we had to sample a few puds alongside the teas. The best was Textures of Chocolate with Lavender and Milk paired with Dandylion’s Coffee Frangipane. The phrase ‘rising star’ is used a lot for young chefs but it is patently obvious that Ben has a stellar future ahead of him and is a talent to watch and admire. Am definitely planning a trip back to The Woodford for the full dining experience.

When networking is five star fun

Onion & potato soup, charred spring onion, truffle

When networking is five star fun

I’ve just had a really fun Saturday evening at Pennyhill Park. Dressed up as toe-curling ‘networking’ evening it was actually a really delicious dinner with a group of like-minded, passionate people in the food industry.

The brainchild of Duncan Garland at Rhubarb Food the evening was a real treat hosted in the private dining room, known as The Chefs Table of the Latymer restaurant during Etch Food’s residency pop up.

The attendees were a wonderful group of people from all walks of foodie life… Daniel Galmiche - former Head Chef at the Michelin starred Vineyard at Stockcross, now consultant and author of Revolutionary French Cooking and French Brasserie Cookbook; Lavinia Davolio, founder and owner of the delicious and beautiful Lavolio Confectionery; Francesca Booth of Dandylion Teas; the bombastic and funny Alison Trerotoli from The Pop-Up Deli sourcing authentic products from Italian nonnas; Lucy Trice, events manager at the magnificent Hedsor House; and Duncan Garland, General Managerfor the Royal Ascot Racing Club for rhubarb Food Designand very talented food photographer. Duncan brought us altogether and is an expert in his field. What he doesn’t know about the little details which make an event special, isn’t worth knowing. He managed to expertly match us all. Perfection.

Marmite bread, seaweed butter

The menu was a tasting menu by Steven Edwards and Josh Stanzl, the talented duo who have created Etch Food. The food was to die for, from start to finish. We started with a potato soup with charred spring onion and truffle with marmite bread and seaweed butter. Steven and Josh are both Sussex lads and enthuse about the produce from the South Downs and coast. Cured and flamed sea trout, picked beetroot, horseradish followed and then a lovely dish of Sussex lamb showing off both rump and shoulder with a beautiful lamb and rosemary sauce. Two puddings arrived, the first a light honey parfait and poached rhubarb, followed by a rich chocolate ganache and Guinness icecream which paired beautifully with the Coffee Frangipane tea from Dandylion Group.

It was such a fun evening and everyone hit it off so well – I know there will be future collaborations from this group!

What do women and water have in common?

What do women and water have in common?

I was so pleased to be invited to an event hosted by water charity FRANK, at Carousel, one of London’s hottest event spaces for chef residencies and pop ups.

On the eve of International Women’s Day 2016, FRANK Water joined forces with Carousel to host some of the UK’s best-known women chefs, speakers, writers and broadcasters to raise and much-needed funds for FRANK Water’s safe water and sanitation programme in India where it is women and girls who are responsible for collecting enough water for their families to drink, cook and wash with. This daily chore is all-consuming. Women often walk up to 5km to collect water, several times a day. They are sometimes at risk from attack and are put under intense pressure in the summer months when the springs dry to a trickle and they MUST find water elsewhere to keep their families from going thirsty. It stops girls from attending school and women from earning a living.

Hosted by Lisa Markwell (ex-editor of Independent on Sunday) and Pinky Lilani CBE DL (Founder of the Women of the Future Awards & the Asian Women of Achievement awards) the event was a grazing style feast with some really amazing cooking talent including Olia Hercules, previously of Ottolenghi and author of critically acclaimed Mamushka; Maria Elia, former head chef at Delfina and author of the Modern Vegetarian; Romy Gill, head chef at Romy’s Kitchen, FRANK Water Ambassador and marathon runner, Paula McIntyre - chef, teacher, Slow Food ambassador and broadcaster and last but not least, James Whetlor from Cabrito, chef, producer and winner of 2014 OFM award for best ethical producer.  Dish after dish rolled out including a beautiful goat version of Kibbeh from James made with finely chopped kid meat, parsley, lemon and sunflower seeds to keep it British; knock-your-socks off Ukrainian buns made with enriched dough and stuffed with slow braised pork, cabbage and paprika and fresh samosas from the Samosa Queen Romy Gill.  It was a great night and hopefully raised lots of money for FRANK Water