The Specials Board – food and drink advertising in Surrey Life magazine
Welcome to our new monthly foodie advertising feature, promoting the best of Surrey's pubs, restaurants and shops
Welcome to our new monthly foodie advertising feature, promoting the best of Surrey’s pubs, restaurants and shops
To feature in The Specials Board, contact Surrey Life advertisement manager Ade Holder on email@example.com or 01903 703745
Chef of the month
Phil Dixon, The MulberryAddress: Langshott Manor, near Gatwick Airport, Horley, Surrey RH6 9LNTel: 01293 786 680www.langshottmanor.co.uk
What makes your cooking unique?I think it’s because I don’t try and follow trends. I take the freshest, seasonal produce and using a combination of the team’s ideas, travels and of course guests feedback.
Do you have a signature dish?Not really as my dishes evolve daily! However, currently our guests seem to love our sea scallops with white chocolate caviar.
…and a top cookery tip for our readers?Always use good quality wine when cooking! Put into your food what you would serve to a dinner guest.
- 1 Win the full range of Bashall Spirits Gins
- 2 20 of the best places to eat out in St Ives
- 3 6 waterfall walks in Derbyshire and the Peak District
- 4 Win a G&H Spirits gin set with Sussex Life
- 5 Seven Falls, Tintwistle - a hidden gem in the Peak District
- 6 12 beautiful waterfalls in Yorkshire
- 7 20 of the best restaurants in Hertfordshire
- 8 Win a three nights stay at Nydsley Hall in Pateley Bridge
- 9 Afternoon tea in Kent: 15 of the best tearooms
- 10 7 great walks near Kirkby Lonsdale
Foodie shop of the month
Wines @ West EndOwner, Gerry PriceAddress: Next door to The Inn @ West End, 42a Guildford Road, West End, Surrey GU24 9PWTel: 01276 857884www.les-vignerons.co.uk
What’s your best-selling product at the moment?Rioja Tempranillo 2009, a really easy drinking red wine from Hacienda Lopez de Haro, which we import. Good for quaffing or with a Venison burger at The Inn.
Are there any Surrey producers you feel should be better known than they are?Mike Marsh our ex-Kew gardener who tends the allotment at The Inn where we produce rhubarb, apples, pears, damsons, beetroot, salad leaves, runner and French beans, grapes (for chutney) and many different herbs.
Tell us about the items our readers should keep an eye out for in the coming months?Giesta Rose Touriga Nacional from Dao, Portugal. Fantastic, fresh and fruity for the spring. Douro wines generally are really worth trying and don’t forget the Farnham wine festival on Saturday March 10, from 4pm to 9pm, where you can taste hundreds of wines from local wine merchants.
Pub/restaurant of the month
The Fox and Hounds Restaurant & BarGeneral Manager, Adrian LawsAddress: Bishopsgate Road, Englefield Green, Surrey TW20 0XUTel: 01784 433098www.thefoxandhoundsrestaurant.com
What is your pub/restaurant most renowned for?We are a stylish bar and restaurant blessed with a stunning location by the gates of Windsor Great Park, serving delicious food. We offer an extensive fine wine list, cocktails and real ales, and give a warm and professional service.
How important is local produce for you and do you have any favourite producers?We use only the finest locally sourced ingredients and regularly change our menus to reflect what’s in season. All our food, from our bread to our ice cream, is made freshly on the premises.
Tell us what’s coming up in the next few months?Following the success of a recent wine tasting supper, our next one is on Tuesday March 27. We also look forward to welcoming the arrival of spring and summer when our customers can hopefully enjoy the benefits of our wonderful outdoor terraced gardens.
Chef of the month
Stefano TalarLa CapannaAddress: 48 High Street, Cobham KT11 3EFTel: 01932 862121www.lacapanna.co.uk
What makes your cooking unique?I use traditional techniques without any artificial ingredients and I try to give my dishes a modern look, so they are both unique and original. I choose only the very best and freshest produce: meat from the farm and fish straight from the sea, but the most significant ingredient is my passionate love of cooking.
Do you have a signature dish?Roast Gressingham Duck Breast – the duck is fried with ginger, soy sauce and fresh figs; the meat is very tender and the ingredients create an irresistible and unique flavour.
…and a top cookery tip for our readers?Don’t be afraid to experiment in the kitchen and try new recipes, but most of all, use your imagination, particularly with combining different and new flavours and textures. Presentation is important, but above all it’s the flavours and textures that make a good dish.
Foodie shop of the month
The Jolly Farmers deli-pub and restaurantAddress: Reigate Road, Buckland RH3 7BGTel: 01737 221355www.thejollyfarmersreigate.co.uk
What’s your best-selling product at the moment?Chalk Hills Bread from South Nutfield. They bake great local, artisan bread and have their own caf� in Reigate as well. They are fairly new but have built a reputation quickly and are one of the few remaining traditional bakeries. Please support them.
Are there any Surrey producers you feel should be better known than they are?The great hand-made chocolates from Patagonia Bomb�n in Dorking, which have some really interesting flavours – cardamom, cinnamon and more.
Tell us about the items our readers should keep an eye out for in the coming months?There will be a great new range of our own Just so jellies to join those we already make, live rosemary, dill, cranberry, lavender, thyme and chilli. Also, some excellent local cheeses.
Pub/Restaurant of the month
Lingfield Park RacecourseAddress: Trackside Restaurant, Racecourse Road, Lingfield RH7 6PQTel: 01342 834 800www.lingfieldpark.co.uk
What is your pub/restaurant most renowned for?During my 12 years here, I am proud to have built an award winning in-house team that care passionately about producing tasty seasonal menus. Whether it’s from a ‘grab and go’ outlet or fine dining in our restaurant, the standard of our offerings is high and gained a real reputation for value and quality.
How important is local produce for you and do you have any favourite producers?Our aim is to utilise as much local and seasonal produce as we can and we are proud to the degree at which we succeed, sourcing our meat from butcher, Chris Major in Lingfield and working closely with our local vegetable supplier Hilliards. We’re lucky to be on the border of three counties (Surrey, Sussex and Kent) producing such a wealth of products.
Tell us what’s coming up in the next few months?We’re already excited about the development work we’ve done on our summer menus, showcasing a variety of well loved favourites in a new and exciting way. We’re also constantly sourcing new local suppliers who challenge us with their superb ingredients.