insideKENT Magazine Issue 93 - December 2019 | Page 108

FOOD+DRINK
K ENT ISH H A RE
H O ST S EST RE LLA
DA MM T O P 50
GA ST RO P U BS
REGIO NA L DINNE R
Monday 11th November, saw a special supper event
at award-winning Bidborough gastropub, The
Kentish Hare.
Featuring locally-sourced food from talented chef
brothers Charlie and James Tanner, the menu
was inspired by the localness of ingredients found in
Estrella Damm.
Fellow top London chef José Pizarro, from Pizarro
Restaurants (Bermondsey, Broadgate) was also in
attendance to share his successes following his recent
popular gastropub opening, The Swan Inn in Surrey.
With the rise in gastronomy set to continue,
Estrella Damm is committed to inspiring consumers
by bringing the flavours of the Mediterranean
to their plates. Estrella Damm achieves this
through collaborations with top chefs in the UK, as
well as sponsorship of the ‘Estrella Damm Top 50
Gastro Pubs’ – the annual greatest food pubs of the
country list.
THE T A N N E R B R O THER S W ITH JOSÉ PIZARRO
WIN TER M E N U L AUN C H E S A T
TH E P EA R S O N ’ S AR M S
K ENT F O O D HUB S
L A U NCH ES A T THE
CO A CH WO RKS ,
A SH F O RD
New community interest company, Kent Food Hubs,
which was formed by a group of people looking for
a positive change in the way we source our food, has
announced the
launch of its first
Hub at the
Coachworks
development in
Ashford.
Famous for its fresh locally sourced seafood, the
cosy and welcoming Pearson’s Arms in Whitstable
has announced its new winter menu. Special
additions includes hand dived roast scallops, roast
wood pigeon, butternut squash soup, and mussels
served in a Kentish white wine marinere. Whilst
keeping it local, the Whitstable Bay Beer Battered
Fish and the triple cooked chips (voted the best
in Kent) isn’t just a regular Friday favourite but
a nostalgic nod to the vintage British fish supper
and truly complements the seaside setting. The
new menu also showcases the Pearson’s new
indulgent puddings including the Kentish apple
and blackberry crumble and the dark chocolate
tart with Kentish cherries.
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Together with head chef James Drake, Richard
Phillips has brought a fresh twist to the time
honored plates. Richard says “James and I chose
to use only seasonal ingredients to ensure every
dish is fresh and tastes it's best. We source local
produce wherever we can but our priority is on
selecting the best quality, so if that’s local produce
- which it often is - then great but we also source
from elsewhere.”
Leading up to the end of the year diners will
receive a coupon entitling them to 20% off food
and drink on a return visit in January and
February.
The exciting
initiative sees a
collaboration
b e t w e e n
producers,
consumers, farmers markets and other organisations
to bring a convenient way to shop for food in the
most thoughtful way possible.
Eating seasonally and locally helps the environment
in a huge way and Kent Food Hubs will be providing
an online ordering system for local and ethically
sourced produce. Shoppers will be able to order
their weekly shopping safe in the knowledge that
they are lowering their carbon footprint with reduced
food miles, and that their money is going straight to
the producers, helping to build a better economy
and a stronger food community in Kent.
Kent Food Hubs will be at the ‘Christmas at
the Coachworks’ markets on 6th ,7th and
14th December.