FOOD & DRINK
SUCCESS FOR GIGGLING SQUID
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Giggling Squid, which introduced ‘Thai Tapas’ to the UK and has restaurants in numerous locations including Tunbridge Wells and Sevenoaks, has been crowned Best Thai Restaurant in this year’s Asian Curry Awards, which were held at the London Hilton on 15th November. Giggling Squid, which opened its fi rst
restaurant in 2009 in Hove, has established a strong reputation for its authentic, rustic and fresh Thai cooking with the emphasis on coastal specialities. With no central kitchen, meals are freshly prepared from scratch in each kitchen by master Thai chefs. From now until the end of January 2016 diners can enjoy the Christmas menu choices at Giggling Squid. There will be a choice of three sharing menus, with a selection of three starters and four main dishes, featuring favourites such as Vegetable Tempura, Chicken Massaman Curry and Beef Gra Po stir-fry. The Jolly Mood vegetarian menu is priced at £22.50 a head for a minimum of two sharing, while the Glorious & Cheer menu costs £25 and The Fat Santa option is £26.50. • For more information, or to view the selection of menus and wine list, visit the website
www.gigglingsquid.com
A vine location
A not-for-profi t community cafe has opened in Sevenoaks. The Sevenoaks Vine Cafe is situated alongside the Vine bandstand and pavilion in the former band practice room building, which has not been used by the public for decades. The renovation works began in earnest after plans to bring the big band building back to life struck a chord with funding organisations, including Cory Environmental Trust in Britain (CETB). Cllr Stephen Arnold, Mayor of Sevenoaks,
who offi cially opened the cafe, said: “Once again we owe a debt of gratitude to CETB for supporting a community project which will add so much social value to the town and generate income to reinvest into the local community.” Angela Haymonds, CETB Trust Secretary,
said: “The Trustees were pleased to be able to support this community project with a £50,000 grant, help give this striking building a new lease of life and benefi t all those who enjoy leisure time at the Vine.”
• The cafe will be open from 8.30am to 4pm, Wednesday to Sunday during October to March, and from 8.30am to 6pm, April to September.
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Top turkey tips
Whether you’re tackling a Christmas turkey for the fi rst or 100th time, these top tips from butcher J C Rook & Sons will ensure your big bird is the best it can be.
• Buy the best turkey you can afford – fresh is best.
• For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the fridge overnight.
• Cooking times will differ depending on whether your bird was purchased fresh or frozen.
• A turkey will cook more evenly if it is not densely stuffed. A stuffed bird takes longer to cook because the air can’t circulate inside. • For even roasting, truss your turkey. • Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and freshly ground black pepper and tightly cover the
breast with foil to prevent over- browning.
• Once you get your turkey in the oven, resist the temptation to keep opening the door to check how it’s doing. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown. • Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180°F on an instant-read thermometer. • Loosely cover the turkey with foil and leave to rest for about 15 minutes before carving.
• Carve your turkey with a very sharp knife.
• For a great range of fi ne Kentish meats for Christmas, visit J C Rook & Sons at 94 Mount Pleasant Road, Tunbridge Wells TN1 1RT, call them on 01892 525898 or visit their website as
www.rooksonline.co.uk
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