“A lot has happened on the Surrey food and drink scene since my last contribution – not least the change of name of my own establishment to The Clock House (formerly Drake’s).
“Other developments in the region have seen an explosion of artisan producers, brewers and distillers, many of whom feature on our menu including Silent Pool, Albury Estate, High Clandon, Wimbledon Brewery and Beckett’s.
“They use traditional methods while incorporating foraged foods and a modern twist to create something new and unique. This is something we like to echo at The Clock House, whether it is a new take on an old favourite dish or re-invention of a classic cocktail to make it our own, such as our Cucumber-Tea-Ny.”
“Something else has seemed to resurface in the region of late, and that’s passion. It’s what any industry is based on, whether you’re talking on a small scale, like Iain McArthur – a local rare-breed pig farmer in Ockham who is passionate about the welfare of his animals – or larger organisations like Secretts, who grow amazing produce all year round on their farm in Milford.”
“The diversity of our beautiful county provides a wide variety of places to enjoy food and drink, many of which are featured in this guide. Don’t forget to explore and discover at every opportunity, keeping an eye out for street food, local farmers’ markets and organised foodie events. I was delighted to be involved with The Ripley Grape & Grain Drinks Festival, which ran alongside the farmers’ market in June this year. It was an amazing day of food, drink and music, and was a real showcase of what Surrey has to offer.”
“We all have to eat and drink every day, so why not have the best experience you can by dining out at one of the fantastic restaurants featured in this guide? I hope you enjoy it and look forward to greeting you at The Clock House soon.”
If you’d like to try the Cucumber-Tea-Ny for yourself, you can find the recipe below:
The inspiration for this cocktail comes from summers in France, where our restaurant manager Joseph Pocceschi grew up. He personally makes this delicious cocktail at the bar for our customers – and it’s highly recommended.
25ml Green Tea Syrup
15ml Lime juice
8 Mint leaf
1. Make a strong cup of green tea. After 5 or 6 minutes remove tealeaves or teabag and then add equal volume of white sugar and stir to dissolve (bring to boil in a saucepan if liquid doesn’t become clear). Leave to cool (this should keep in a bottle for up to a month)
- Chill a martini glass.
- Muddle some cucumber, mint leaf, and lime juice in a cocktail shaker.
- Pour all ingredients into the shaker together with a handful of ice. Shake well to combine, and then double strain the liquid into a glass.
- Garnish with the cucumber slices and a fresh mint leaf.