It hasn’t been easy weathering the storm of a pandemic, however the one factor that has proved itself time and again is that the local community want to support independent businesses. We are therefore very excited to introduce The Ethical Emporium – a new business hub for creative independent brands, housed in our rent-a-shelf space in the former retail area at The Zero Waste Company.

This initiative will bring together local designer-makers and brands in an affordable venture, allowing flexible rental space on a weekly basis for a flat fee, with all product sales going to the maker. We hope to showcase a variety of items including homeware, toiletries, gifts and clothing.

Launching early April, The Ethical Emporium will become a must-go for local shoppers to find unique and beautiful locally made items!

For more information or to enquire about becoming a stockist email: info@thezerowastecompany.com

The group, who all work at the Calverley Road pub, undertook the Three Peaks Challenge in 23 hours and 15 minutes – almost an hour less than the 24 hour limit.

Scaling Ben Nevis, Scafell Pike and Snowdon proved difficult – the team battled wind, disorienting fog and lots of rain to raise funds for community foodbank Nourish. The group trekked a distance of more than 24.5 miles, climbed more than 10,000 feet and drove approximately 460 miles.

The Guinea’s General Manager, Jamie Owens, said: “I couldn’t be prouder of my team – we all worked incredibly hard to walk the three peaks in challenging conditions and everyone gave it their all. It was a fantastic feeling – if a little daunting at night.

“There were some pretty tired legs and a lot of rest needed the next day, but it was absolutely worth it to raise money for such a worthy cause. We see Nourish as a cornerstone of the Tunbridge Wells community and we are proud to support them. Thank you to everyone who has donated so far.”

Their endeavour has so far raised an impressive £820 of a £1,000 target. The donation link is still open and anyone wishing to donate can do so by visiting www.uk.virginmoneygiving.com/Guinea3Peaks. 

Find out more about Nourish’s work by visiting www.nourishcommunityfoodbank.org.uk/

To find out more about The Guinea visit www.theguineatn1.co.uk. 

Ingredients:

2 cooked chicken breasts

2 x Baby gem lettuce or 1 x Romaine lettuce

150g Mayonnaise

8 anchovies

2 tbsp Worcester sauce

100g grated parmesan plus extra for shaving

2 cloves garlic

Juice of 1 lemon

Salt & pepper

Croutons – cube stale bread and drizzle with oil, season and bake in an oven at about 150C until golden and crunchy

Method:

Place the mayonnaise, garlic, anchovies, Worcester sauce, grated parmesan and half of the lemon juice in a food processor. Blend until smooth. Taste and adjust with the remaining lemon juice, salt and pepper.

Cut the root end of the lettuce off and separate the leaves; leave out any soft outer leaves and use only the more yellow inner leaves which are crunchy and sweeter. Place the leaves in a mixing bowl and spoon in as much sauce as you like to coat the leaves – toss them in the bowl until coated. Slice the chicken and warm in an oven for 2-3 minutes. Place the coated leaves in a serving bowl and sprinkle the croutons over. Then add the strips of chicken, the anchovies and shave extra parmesan over the top.

You will need:

4 x 8-10cm oven proof round dishes or one larger dish

6-8 Braeburn apples – peeled, cored and quartered – do not worry if they discolour

400g caster sugar

150g unsalted butter

Four discs of rolled puff pastry, about 5mm thick and just larger than the dish or dishes – homemade or bought

1. Preheat oven to 190c and place dishes on an oven proof tray
2. Pour all the sugar into a large, dry saucepan and place on a medium heat. Use a whisk to move the sugar around the pan until it is a medium caramel colour.
3. Remove from the heat and add the butter, whisk until the butter and caramel are emulsified. Be careful as it is very hot and will bubble.
4. Pour equal amounts into the four dishes and allow to cool for 2-3 minutes. Place 6-8 apple quarters, depending on size, into the soft caramel mix and overlap.
5. Place the puff pastry discs onto the apple and tuck the side down over the edges; the pastry will soften and hug the apples.
6. Place in the oven for 25mins and check to see if the pastry is cooked and the apples are caramelised. You can remove the pastry if cooked and return the dishes to the oven for a further 10-15 minutes to finish caramelising, replacing the lids afterwards.

The tarte tatins can be fully cooked, left to cool down and reheated for about 10-12 minutes at 170c. Turn out onto plates and pour over any remaining sauce. Place a scoop of your favourite ice cream in the middle and enjoy!

Edward Halls

Head Chef

Parma Ham Roast Monkfish

Allow 300g of whole monkfish per portion

6 slices of Parma ham

100g butter

2 lemons

1 bunch fresh thyme

200g shelled cockles

200ml double cream

½ bunch chopped parsley 

Skin and debone the monkfish; you can use the bone for a stock. Leave the monkfish in a large tailpiece and wrap it in Parma ham. Heat a little oil in a heavy bottomed frying pan and colour well in the pan before finishing in the oven for  about 8 minutes. Once removed from the oven, add the butter, thyme and lemon juice and allow the fish to rest in this mix. When it has rested for about 5 minutes, remove the fish, add the cream and bring to the boil. Once the sauce has reduced by half, add the parsley and cockles. 

Gratin Dauphinoise

2kg white potatoes

500ml double cream

1 bulb garlic

½ bunch rosemary

200g grated mature cheddar

Salt & pepper 

Peel and slice the potatoes, rinse well under a cold tap then dry. Now heat the cream with the garlic and rosemary until it has reduced by one third. Now layer the Dauphinoise – one layer of potato, one layer of cheese and a little seasoning. You want to have about 4 layers of cheese and potato. Cover with the cream and cook in a bain marie covered in tin foil for about 2 hours at 150˚c. You will reheat the Dauphinoise at 180˚c with no tin foil for about 15 minutes. 

Serve the monkfish on the gratin Dauphinoise with seasonal green vegetables of your choice & the parsley sauce.