When I heard that drink “Mothers Ruin” or Gin was now being made in Marden I had to find out more…It was some two years ago that scientists Andy & Norman started their fabrication of Gin. (Some might have then said this was the downhill slide for Marden!)   Anno Distillers are the first distillers of this much loved drink in the county of Kent for over 200 years.

Well it was a friend who reminded me of them and so I set about introducing myself and I can now report we are excited to say our October dinner event on Friday 16th and Saturday 17th will be hosted by Andy and Norman at their Marden based distillery.

It is not a glamorous location on an industrial estate beside the Ashford to London rail line but what lies behind the steel shutters is a real Aladdin’s cave. The ex scientists have built their own still and after much testing and tinkering they launched their craft gin made with local botanicals and a few added ingredients one would not expect. Namely foraged samphire and local hops to give their gin its unique taste and style. Added to this they also make a Sloe Gin and a very drinkable flowery Elderflower & Vodka.

What could be more fitting than a dinner using all three of their labours in the dishes we create. So after some sampling and thought I have decided to attempt to cook and serve on site the following menu. No mean feat as they have no kitchen and so we have had to be clever in the way the menu has been constructed!

The dinner will be housed within the distillery on the first floor overlooking the very sexy looking copper and polished metal still – a single table in amongst boxes of gin and other packaging awaiting to be filled will be the back drop. Andy and Norman will be in attendance to guide guests through their story and how their gin is made. It will be a fascinating evening and one that will be very popular I am sure.

We are asking guests to arrive for 7:15pm so they can firstly sample a welcoming G&T along with some seasonal and possibly gin inspired nibbles. Norman or Andy (or both) will provide a guided tour of the process before guests will then sit down for the dinner.

We will kick off with a dish using their sloe gin – I have asked a friend to import from Switzerland (he is coming over for the September “Fowl Feast”) some Dörrbohnen (dried green beans – A Hari Covert Meal would be bereft without some green beans!) These beans are braised and will with the addition of some fresh blanched ones form the base of a salad with the addition of some pan fried wood pigeon breasts. Garnished with some local Toasted Cob Nuts All this will be dressed with the Anno Sloe Gin based vinaigrette… I am drooling just typing this…

We will then follow this with the main course – I had agonised what to do but because of the limited cooking facilities I have opted for a Pork Fillet with an Anno Gin, Juniper and Blueberry Sauce – we will be cooking the pork fillet wrapped in thin sliced cured ham in a large Paella pan – we plan to serve these with a Pommes Boulangere… we will poach thinly sliced potatoes and onions in a chicken stock that will then be crisped on the top using a blow torch.. we have to be resourceful when there is no oven! Finely shredded cabbage will be simply steamed with some butter and served as the vegetable.

Following the main we will serve dessert – a break from our normal format of cheese before pudding. We are using the Anno Elderflower & Vodka for a Jelly infused with local fresh raspberries and then some homemade shortbread biscuits will accompany this.

Finally the cheese will be the local Winterdale Shaw served simply with our Porridge Oat Biscuits and a dollop of our homemade banana Jam and a snifter of Sloe Gin to wash it all down… we think it will be the best way to complete the evening.

Coffee and some Gin and Lemon Fudge will be the final offering.

Menu

Welcome G&T with seasonal nibbles

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Dörrbohnen & Green Bean Salad with Toasted Cob Nuts and Pan Fried Wood Pigeon with Anno Sloe Gin vinaigrette.

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Cured Ham wrapped Pork Fillet with Gin, Juniper & Blueberry Sauce, Pommes Boulangere & Steamed Cabbage

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Elderflower Vodka & Raspberry Jelly with Homemade Shortbread Biscuits

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Winterdale Shaw,Banana Jam & Porridge Oat Biscuits with Sloe Gin Snifter

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Coffee with Gin & Lemon Fudge

Menu Subject to Ingredient Availability & Market Purchases

Dates: Friday 16th & Saturday 17th October

Arrival:  7:15pm

Dinner: 8:00pm

Suggested Donation : £45.00 per person (service not included)

If you wish to be part of this very unique event then please book quickly as we are limited to just twelve spaces each night. Just complete the booking form below and we will contact you within 24 to 48 hours to confirm the booking.