The Sandrock - Real Ale Pub & Restaurant, Farnham
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Eat Out Eat Well Awards Scheme
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We are extreme happy to announce that The Sandrock is the first establishment to receive a gold award in Surrey County Council's 'Eat Out Eat Well' awards scheme. We have received a letter from Surrey County Council confirming our Gold Award, which reads as follows;
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The Eat Out Eat Well award has been developed to reward caterers throughout Surrey who make it easier for their customers to make healthy choices when eating out. It has three levels; Bronze, silver and gold, the level of award is based on a scoring system that takes in to account the type of food on offer, cooking methods and how you promote your healthy options to your customers. The higher the score the higher the level of award, however, to obtain a Gold Award, an accredited qualification in food nutrition must of been undertaken.
The awards are open to all types of food establishments that cater for the public and premises are considered for an award after passing either a food hygiene inspection or a trading standards inspection, we have recently passed both.
The awards are open to all types of food establishments that cater for the public and premises are considered for an award after passing either a food hygiene inspection or a trading standards inspection, we have recently passed both.
The awards aim to encourage food businesses to provide healthier options to customers, through the use of healthier catering practices, increasing fruit, vegetables and starchy carbohydrates while decreasing fat content (especially saturated fat), sugar and salt. It also recognises provision of healthy options for children and rewards staff training and promotion and marketing of healthier options.
We will be adding more information including a press release from Surrey County Council, pictures of the presentation and an article from a local paper, in the near future.
We will be adding more information including a press release from Surrey County Council, pictures of the presentation and an article from a local paper, in the near future.
For more information on the 'Eat Out Eat Well' awards scheme or to see which businesses have been given an award (we will be added soon), you can visit Surrey County Council's website by clicking here.
The Publican Food and Drink Awards 2008
We are very pleased to announce that we were finalists at this years Publican Food and Drink Awards 2008 in the "Classic Food Pub of the Year" category. To be short-listed down to four pubs in a national competition is a fantastic honour and although we didn't win this year, we are very happy to have gotten this far. Hopefully we will be able to have another go next year!
The Publican Pub Food Awards 2007
We are proud to announce that we have been choosen for an award in the 2007 Publican Pub Food Awards by a panel of judges made up of representatives from The Publican Magazine and category sponsers Heinz. We were choosen as winners for the "Pub Food Innovation of the Year" for our 'Guest Chef Nights' which I'm sure most of our regular customers will already know about. We would like to thank our hosts from Heinz for making it a fantastic evening and we are looking forward to being able to return the favour at a guest chef night in the new year, details of which will be annouced soon.
For those of you who haven't heard about our 'Guest Chefs Nights', we ask a regular customer with a passion for food and cooking to come up with menu ideas and recipes for a themed food evening. The themes can be any style of cooking (for example Japanese, Game or Morocan) but the guest chef must have experience of cooking meals from their choosen theme.
All of the guest chefs have experience with cooking for friends and family but cooking 10 courses for 45 people is quite different so the planning, preparation and order of the courses is very important. We try to teach the guest chefs how to prepare as much as you can in advance and how to get out 450 courses in the space of 3 hours, which is by far the hardest part of the experience.
We have found that because of the diversity of the themes we have learnt recipes that we would never of had a chance to cook in the past and every chef has passed on little tricks they have learnt to make the dishes as authentic as possible, so it has been a great learning experience for both the guest chef and us.
For those of you who haven't heard about our 'Guest Chefs Nights', we ask a regular customer with a passion for food and cooking to come up with menu ideas and recipes for a themed food evening. The themes can be any style of cooking (for example Japanese, Game or Morocan) but the guest chef must have experience of cooking meals from their choosen theme.
All of the guest chefs have experience with cooking for friends and family but cooking 10 courses for 45 people is quite different so the planning, preparation and order of the courses is very important. We try to teach the guest chefs how to prepare as much as you can in advance and how to get out 450 courses in the space of 3 hours, which is by far the hardest part of the experience.
We have found that because of the diversity of the themes we have learnt recipes that we would never of had a chance to cook in the past and every chef has passed on little tricks they have learnt to make the dishes as authentic as possible, so it has been a great learning experience for both the guest chef and us.
This article was published by Caroline Nodder, editor for The Publican following an interview with Carol and David |
After we won the award the following articles were published in the Publican
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The Morning Advertiser Pub Chef Awards 2005
The competition to find the Pub Chef of the Year 2005 has started with 12 category cook off's being held at the Meat and Livestock Commission headquarters in Milton Keynes.
Our landlady and head chef Carol Haime was able to reach this years final in the "Beer with Food" category, matching an oriental seafood platter with Enville Ginger, a real ale from the West Midlands.
The five finalist were selected from hundreds of entries after impressing judges on paper with a dish recipe and method. Judges also looked at their pub's menu and information about what they believe constitutes good pub food and beer.
We will be holding a "Beer with food" night at the Sandrock very soon, please keep an eye on our events section for the date.
The dish and the beer
Carol chose to cook an Oriental seafood platter matched with Enville Ginger. Enville brewery can be found in the countryside just outside Brierley Hill, Dudley. It is a small family brewery which produces many fine real ales, many of them are made with Honey instead of sugar, which is made by the owner Will Cort. Enville Ginger is a traditional cask ale brewed with honey and fresh ginger, it is pale in colour and is light and refreshing with a slight ginger warmth in the aftertaste.
The Dish consisted of a large king prawn wrapped in rice noodles and nori seaweed and deep fried with a soy sauce, ginger and garlic dip; seared scallops, marinated in olive oil, garlic, ginger and soy sauce on a bed of stir fried vegetables with chilli, coriander and orange juice; a Thai crabcake, fresh crab meat with lemongrass, chilli, coriander, tamarind and lime juice.
Carol decided to use Enville ginger with this dish as it complements, and it is complemented by, the food and clears the palate between the different elements.
The Dish consisted of a large king prawn wrapped in rice noodles and nori seaweed and deep fried with a soy sauce, ginger and garlic dip; seared scallops, marinated in olive oil, garlic, ginger and soy sauce on a bed of stir fried vegetables with chilli, coriander and orange juice; a Thai crabcake, fresh crab meat with lemongrass, chilli, coriander, tamarind and lime juice.
Carol decided to use Enville ginger with this dish as it complements, and it is complemented by, the food and clears the palate between the different elements.
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More pictures from the day are available in the picture galleries
Following the Pub Chef Awards our local newspaper 'The Farnham Herald' did an interview with Carol and published the following article.
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