The Coronation
The coronation weekend for His Majesty the King is almost here. What better way to enjoy the extra Bank Holiday weekend than with a Coronation Hamper. We have a choice of three hampers:
Hamper 1 includes: Sanden Sparkling wine (Pink or White), Two fruit scones from Groombridge bakery, British clotted cream, Sugar and Spice Jam, Tonbridge Fudge (Price: £45.25). The sparkling wine can be substituted for drinks of your choice.
Hamper 2 includes: Biddenden Gribble Bridge Dornfelder Red Wine, Fig and Sultana Toast, Sussex Charmer Mature Cheddar, Sussex Blossom Organic Semi Soft Sheep's Cheese, Ouse Valley Cheeseboard Chutney (Price: £37.50)
Hamper 3 includes: Biddenden Sparkling Apple Juice 750ml, Sea Salt Kent Crisps, Two handmade Asparagus and Cheese tartlets from The Good Home Cook, Two Coronation Cup Cakes from the Fresh Dough Baker (Price £25.90)
Hampers can be personalised so please call the shop if you would like to make changes
We also have bespoke coronation cup cake and cookies from Fresh Dough and coronation special fudge from Tonbridge fudge.
In addition to all these fabulous treats if you want to get cooking at home we have all the ingredients you need to make the official coronation quiche to share with friends and family at the Coronation Big Lunch. The deep quiche is filled with Spinach, Broad Beans and fresh Tarragon.
To make this quiche you will need 1 x 20cm Flan Tin
Serves 6
Ingredients
Pastry
- 125g plain flour
- Pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tablespoons milk
- Or 1 x 250g block of ready-made shortcrust pastry
Filling
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon,
- Salt and pepper
- 100g grated cheddar cheese,
- 180g cooked spinach, lightly chopped
- 60g cooked broad beans or soya beans
Method
- To make the pastry…
- Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.
- Add the milk a little at a time and bring the ingredients together into a dough.
- Cover and allow to rest in the fridge for 30-45 minutes
- Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
- Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
- If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
- Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
Whether you want to enjoy an afternoon tea or take a chance on the weather with a barbecue we have everything you need.
We are open all weekend with the following hours:
Saturday 6th May: 8:30am - 6pm
Sunday 7th May: 10am - 5pm
Monday 8th May: 10am - 5pm
Normal hours resume Tuesday 9th May