Jason Atherton launches gin garden terrace at Temple and Sons

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Today, Jason Atherton and Group Bar Executive, Jamie Jones, have launched an English gin garden at British restaurant, Temple and Sons. Created in partnership with award-winning premium mixer company, Fever Tree, the terrace provides a verdant escape in the City, serving the finest gin and tonics, all customisable with herbs from the ‘Fever Tree Garnish Garden’. The gin garden is a first for Jason, who has never before offered any outdoor drinking and dining at his London restaurants.
Reminiscent of an English country garden, the Temple and Sons terrace has been transformed with the addition of grass, lemon trees and abundance of botanicals. The space features a trellis with shelves stacked with different varieties of herbs and fruits as part of the ‘Fever Tree Garnish Garden’. After selecting from an extensive and considered list of 50 British gins, guests will be guided to the garnish shelves to pick their own selection of garnishes to add a personalised touch to each drink.
The gin list, curated by Jamie, the newly crowned Diageo Reserve World Class GB Bartender of the Year 2017, champions British distilleries including Silent Pool, Sipsmith, Little Bird and The Botanist. Gins are grouped into five flavour profiles; classic, spiced, floral, savoury and citric, each paired to a Fever Tree tonic, and a recommended garnish selection that best enhances the taste of each drink. Each week, one ‘gin of the week’ will be championed by the bar team and offered as a reduced price.
Adding a fun and flavour-filled touch to the experience, the bar also offers the option of adding a POPS premium ice popsicle to the drinks. Kept at the ideal temperature to create a grown-up G&T slushy once added to the tipple, the fruity flavours have been paired to the gin flavour profiles, according to the recommended Fever Tree mixers, adding a touch of nostalgia.
The new gin garden menu will also be included in Temple and Sons’ Happy Hour, offering two tipples for one daily between 4pm and 7pm. Open throughout the summer months, the Temple and Sons gin garden is a welcome green space in the heart of the city for gin connoisseurs and novices alike to toast to the summer in style.

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Kentish Oils Expand with New Brand

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Following on from the success of their Kentish Oils and Marinades and their Plain Mayonnaise, which was awarded two stars in the prestigious Great Taste Awards last year, Kentish Oils are pleased to launch their new brand, Kentish Condiments.

Kentish Condiments will be the brand that their condiment products are presented under. The first to transition is the range of handmade, quality mayonnaise which is launching this week and includes two new exciting flavours just in time for the BBQ season, Garlic and Chilli.

The new brand is the starting point of a whole suite of products, including other variations of sauces and dressings, that will be launched under the company’s new owner, Laura Bounds, who acquired the company in March of this year. Back in March, Bounds asserted her plans to grow the company. Plans include new product development for Kent Crisps, new diversification and factory growth for Kentish Oils and a continued push for new markets, including the launch of the Kentish Condiments range. These plans are well underway given the new products have taken less than two months, from concept to product delivery, almost unheard of in the food production industry.

Bounds, said: “We are very excited to be launching our new brand. Our company ethos is to create products that use local ingredients and support local producers in Kent. Our decision to rebrand the products has come from our desire to grow our range of products and expand into the condiments market with distinctive new products. We are so proud to have earned not one, but two stars, for our original plain mayo at the Great Taste Awards 2016, and the new additions are adding a new dimension to a product that has been exceptionally well received.”

All of the flavoursome mayonnaises are made using Kentish Oils signature rapeseed oil, and the new brand has stayed true to its roots of using local, Kentish products with the garlic mayo using local sourced Kentish garlic, and the chilli mayo utilising chillies grown at Kent Chilli Farm in Dartford.

Steve Weller, owner of Kent Chilli Farm, has been working with the company for 3 years and supplies the chipotle chillies that flavour the Kent Crisps Smoked Chipotle Chilli crisps. Steve said: “We’re delighted to be working on the new venture that is Kentish Condiments. Kent is a hotbed of agricultural activity and it’s great knowing that we’ve helped to create a local product that has world-wide potential.”

As with the Kent Crisps and Kentish Oils range, the Kentish Condiments range is made using the finest, local ingredients, and is also gluten free, dairy free and contains no artificial flavourings or preservatives.

The new products are launched today (14 June) and are also available to wholesalers. Kentish Oils and Kentish Condiments can be found in local farm shops and independent retailers across the South-East, including Quex Barn, Birchington and Macknade Fine Food, Faversham.

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National Picnic Week Begins Today

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  • RECORD NUMBER OF PICNICS EXPECTED THIS PICNIC WEEK DUE TO HEAT WAVE FORECAST
  • 94 MILLION PICNICS PER YEAR IN THE UK
  • 70% OF BRITS WILL HAVE AT LEAST ONE PICNIC THIS SUMMER

Embargoed until the morning of the 16th of June (16/06/17)

Picnics are growing in popularity; it is estimated that 94m take place each year and that 70% of Brits make the most of the summer sun with a picnic.

National Picnic Week takes place between the 16th and 25th of June and aims to inspire the public to get out and enjoy the British summer with a picnic, friends, and tantalising recipes. With a heatwave expected throughout the week National Picnic Week’s organisers are expecting this year to be the biggest in its history.

In a time of economic uncertainty and with living costs outweighing wages, picnics offer the perfect alternative to dining out. Preparing your picnic at home with friends is both great fun and can save a fortune.

Picnics are fantastic for all; the younger generation can take advantage of creating Insta-worthy dishes and Picnics are a great opportunity for families to create memories whilst also getting the kids away from computer games and into exercise and play. Couples have the perfect chance to date in picturesque settings.

Adam Cox, Founder of National Picnic Week says “With a heat wave expected, we’re expecting more picnics during National Picnic Week than ever before. I’d recommend in addition to taking a wide variety of food and a nice large blanket to bring the sun tan lotion. We want the UK to celebrate the very best of our parks, beaches and scenic sites so get organising your picnic now!”

Picnics have changed over the years as have eating habits; Brits are now 285% more likely to pack a tub of hummus than they were 15 years ago! In the 70s the most popular picnic snack was the humble cheese sandwich, half a century later it’s a bag of crisps, which is why Seabrook crisps have partnered with National Picnic Week.

Mrs Elswood Pickled cucumbers and No-No flatbreads are also partners. The flatbreads can be combined with delicious mayonnaise for an alternative to sandwiches. Marion Lebreton; Mrs Elswood Brand Manager Comments: “Take the jars out of the kitchen and put them on the picnic blanket or BBQ table. The full range of flavours, from Whole Sweet to Sandwich Slices and Hot Dill to Sweet & Sour, will perfectly complement shoppers’ picnic favourites!”
“Picnic Week is all about coming together and trying something new, getting friends and families out to the best places that the UK has to offer. Add some variety to your picnic by taking three foods you have never taken to a picnic before.” urges Adam Cox.

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