Recipe: Pickling liquor
1 litre white wine vinegar
1 litre white wine
3 tbsp pickling spices
3 tbsp sugar
Put your ingredients in a pan and bring to the boil. Pour the water into a sterilised Kilner jar, close the lid, give it a shake, remove and leave to cool. Once cooled, put whatever you’re pickling in the jar, pour your liquor on top, shut the lid, and pop it in the fridge!
Will’s ingredient of the month
February 2 is officially the end of game season, so there are some beautiful birds available from places like Taywell Farm Shop in Goudhurst. Partridge, pigeon, pheasant and venison are all nice and fat, plump and at their best, so make the most of it!
Meet the team
Chris Chater has been helping in the kitchen while launching his company, PorkBox, having previously worked at Thackeray’s in Tunbridge Wells. Based in Hawkhurst, he’s passionate about farming and used to rear his own pigs, so is a perfect fit for us, and a wicked chef too!
Go and tell: Blackwoods Cheese Company
The team went to visit Blackwoods in Chiddingstone recently, to learn how their cheeses are made. Based at Bore Place, they make their dairy onsite, which we use them on the menu, so loved finding out more about them – cheers for having us, guys!
Before we reopened for the New Year, we went to visit our friends at Verdigris in Tonbridge, where chef Scott Goss cooked us up some mega tasty food! It was a great way to recharge together as a team, while seeing the guys over there and sharing the love.
Sally’s wines of the month
Gusbourne have been really popular with guests lately, as we’ve got their Blanc de Blancs and Brut Reserve on our wine list! Based near Ashford, these guys make seriously banging bottles here in Kent, and are upping the game for English wine across the board.
Matt’s beer of the month
We’re loving Wild Beer Co’s Sleeping Limes at the bar! At 4.6% ABV, it’s available in cans in our fridges and well worth a try – a super-refreshing, thirst-quenching beer that’s lovely and lively during winter, and always makes us think of the warmer summer months.
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© WILL AND MATT DEVLIN