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Frant Pub Host Sloe Gin World Championships07-12-2013
The George pub in Frant near Tunbridge Wells, is to host the Sloe Gin World Championships on Wednesday 11th December from 1.00pm.
Artisan sloe gin makers from across the world will gather at the popular Sussex village pub, to vie for the covet Sloe Ginster World Champion title for 2013.
Dating back to around 1750, the traditional country pub, with two bars and restaurant, traditional English food with continental influences, hand drawn beers, oak beams, a large enclosed garden and dogs lying by log fires in winter – The George make an ideal setting to judge the most traditional of Christmas liqueurs.
Sloe gin is a red liqueur flavoured with sloe (blackthorn) drupes, a smaller relative of the plum, normally made with an alcohol content between 15 and 30 percent by volume. It is traditionally made by infusing gin with the bitter-tasting drupes using sugar is to extract the sloe juices are extracted from the fruit.
Sloe gin is made from ripe sloes, which by tradition are picked after the first frost of winter. Each drupe should be hand pricked with a thorn taken from the blackthorn bush on which it grew. Connoisseurs says that the drupes may only be pricked with a metal fork or pin if is made of silver.
All proceeds of the event are donated to the MS Society which supports people with Multiple Sclerosis www.mssociety.org.uk.
Kouchin Cookery Classes05-12-2013
Kouchin restaurant in Ashford, Middlesex - the recent winner of an Asian Curry Award for ‘Best South Asian Restaurant (London Suburbs) will be hosting Indian cookery courses lessons from January.
Kouchin has a repertoire of favourite modern Indian dishes backed with a heritage of ‘Dom Phukt’ Indian cuisine, dating back to the days of the Moghuls – the so-called mystical “Food of Kings”.
The Kouchin menu includes poplar curry house favourite, plus an extensive ‘Connoisseurs Choice’ of unique dishes.
According to Asian Curry Awards judges, Kouchin received the award because of its, “Stylish presentation, with delicately flavoured mouth watering dishes, and superb silky sauces, delivered with style, panache and distinction,”
In response to requests from customers who fail to recreated their favourite Indian dishes in their own kitchens, Kouchin is to introduce lunchtime cookery courses in the restaurant in the New Year
Participants can just learn how to cook their favourite dish or sign up for a full 6-week programme. A two-hour lesson will cost £60, including ingredients for a meal for two people with a side dish and rice, which they can then take-away or eat in the restaurant. The 6-week course costs £300.
In the New Year the restaurant will announce a monthly lunchtime Curry Club for local business owners to network with a fixed price “office friendly” menu of lighter dishes.
Philipinnes Flavoured Fundraiser29-11-2013
The Ambrette Restaurants in Margate and Rye are to host ‘Flavours of Philippines’ fundraisers in aid of victims of the devastation wreaked on the Pacific island nation by Typhoon Haiyan.
The special Filipino menu will be served in Margate on 15th December in Margate and 22nd December in Rye.
“Filipino cuisine has evolved over many centuries from its Austronesian origins and is an amazing fusion of Malay, Spanish, Chinese and the Americas, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate,” said chef patron Dev Biswal.
The dinners will cost £30 a head, of which £5 will go to victim relief. The Ambrette’s special events usually sell out and booking is advised.
The restaurants recently held a special celebratory ‘Taste of Kent’ gourmet dinner, featuring a tasting menu comprised of ingredients of the winners from the Taste of Kent Award for 2013. Dinners at both Margate and Kent sold out almost instantly, with diners travelling from as far afield as Dartford and Tunbridge Wells with many staying over night. The 9-course tasting menu, costing £49 a head, will again be served on Sunday 1st December, at both restaurants by popular demand.
Blanc et de Blanc29-11-2013
Raymond Blanc, chef patron of Le Manoir aux Quat'Saisons, the country house hotel which has achieved two Michelin Stars for 29 years, is to host
a gourmet train journey aboard a British Pullman.
100 guests will experience 7-course menu with fine wimnes and champagne. Also aboard will be Blanc’s former apprentice, exec head chef. Robbie Gleeson.
The trip which departs Victoria Staion at 19.15 and returns at 23.00 on 13th March, costs £495 a head, is available from £650.
An overnight upgrade at the 5-star Goring Hotel, is available from £650.
Norfolk & Good22-11-2013
Brighton’s fine dining Indian Summer restaurant has signed a deal with the InnBrighton pub chain to run catering at its Duke of Norfolk pub on Western Road, from which it will launch its new ‘Indian Summer Kitchen’ concept on Friday 29th November.
The “Indian Summer Kitchen” brand offers a shortened menu of "more rustic" dishes than the Brighton original in East Street, which has been winning plaudits for more than a decade.
Indian Summer plans expand the brand throughout the south east with its own standalone operations offering, "the British public the chance to sample authentic Indian cooking, rather than the pastiche of the sub continent's culinary heritage, served by too many supposed Indian restaurants” and aims “to break the mould."
The menu will include shuraat snacks, such as Sanchar Papdi, a tasty gram flour snack preparation with mango and pineapple chutney for £2.50.
A selection of street foods features Bhel Puri a Mumbai street snack of puffed rice, gram flour sticks with potatoes, chickpeas, tomatoes and red onions. Served with coriander, tamarind & yoghurt chutneys for £4.25.
Mains have the popular Indian Summer Nariyali Swordfish steak in a coconut, chilli, mint & yoghurt marinade served with roasted fennel potatoes, mixed salad and cumin raita at £9.50
Desserts like the Chilli & Chocolate Sponge with vanilla ice cream Mango Bruleé with shortbread are all priced at £3.50.
On Sundays, customers can opt for tradition English roasts or Indian Thalis.
Indian Summer believes that many established restaurateurs have been slow to adapt their offerings and have seen their trade diminish whilst there has actually been a growth in the eating out sector in the South East, despite the tough economic environment of recent years.
They are critical of Indian restaurant owners for failing to take their lunch time trade seriously and maintain that the sector is moving away from the post pub market, for heavy curries “swimming in oil” – for healthier, lighter dishes.”
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