Feast Norfolk Magazine June 16 Issue 06 by Feast Norfolk Magazine

EB U RG

J U N E 2016

WHeRe £3.50 SOLD

FOOD & DRINK

FIRE & FEAST IN SOUTH NORFOLK

Grow it, Cook it, Eat it, AT THE ROYAL NORFOLK SHOW

S B W a r ST ISSN 2397-1673

9 772397 167017

RECIPES WITH RED POLL BEEF - NORFOLK’S NATIVE BREED ROADTEST: A SEASIDE HOLIDAY HOME IN NORTH NORFOLK REVIEWED: THE LIFEBOAT AT THORNHAM

WELLS-NEXT-THE-SEA

CAN’T BEAR TO LEAVE WELLS? THEN WHY NOT STAY... The Globe Inn and Spicer’s House on The Buttlands, Wells-next-the-Sea, Norfolk NR23 1EU Tel: 01328 710206 www.theglobeatwells.co.uk

W E L C O M E

WELCOME TO OUR JUNE ISSUE which we hope entertains and informs as much as usual! We try hard to have our fingers on the foodie pulse of the region! The summer months are always jam packed with events and there is, of course, the county’s biggest gathering - The Royal Norfolk Show - this month. Food plays an increasingly large part in the proceedings, with people more and more interested in local producers and modern day farming techniques. Don’t miss Emma Outten’s preview, and she also tells us a bit more about Nelson's Journey’s Purple Picnic plans, too. We’ve got some real characters in this issue, including Arthur Howell, north Norfolk’s legendary butcher, and Gerald and Sarah Barnes who keep a herd of Red Poll cattle at Tasburgh, just south of Norwich. Add in Antonia Smith who talks olives and the new team behind the catering

www.feastnorfolkmagazine.co.uk

enterprises at the Somerleyton Estate, Stephen David and Rebecca Mackenzie, and we’ve got a lot of passion out there! I enjoyed meeting Rachael and Jeremy Parke of Relish at Newton Flotman, south of Norwich, as they transform themselves into Fire and Feast, a really different outdoor eating experience which I’m planning for a birthday treat, and I know Steve Hearnden had fun suggesting wines to go with their ultra tasty dishes. Jamie Perry reports on his travels in Thailand and our popular Staycation features a new self catering property in Wells run by one of our best known hoteliers. And they offer guests the use of a beach hut, too. Our regular features include a spotlight on Goodies food hall at Pulham, twixt Norwich and Diss, and a chat with Julia Hetherton, head chef at Strattons in Swaffham - and it is very refreshing to

feature a female head chef! Plus Ellen Mary talks broad beans and provides her usual yummy recipe, and our ‘free from’ cook Sara Matthews offers us a one-bowl cake! That’s my sort of cooking! Finally, don’t miss this month’s fab competition which is the chance to win a night’s stay in Aldeburgh, and congratulations to Caroline Sauverin of Brooke who won our April competition, a night away at The Grove in Cromer, with afternoon tea! I actually let her know on her birthday which was great, if unplanned, timing! Do keep those reader recipes and letters coming, we love to hear from you. Happy reading.

Sarah Hardy SARAH HARDY, Editor sarah@feastnorfolkmagazine.co.uk

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EDITOR'S LETTER

In this issue -

C O N T E N T S

74 A

EB U RG

JU NE 2016

£3.50 WHeRe SOLD

FOOD & DRINK

FIRE & FEAST IN SOUTH NORFOLK

Grow it, Cook it, Eat it, AT THE ROYAL NORFOLK SHOW

STraWBS ISSN 2397-1673

COVERY STOR 9 772397 167017

RECIPES WITH RED POLL BEEF - NORFOLK’S NATIVE BREED ROADTEST: A SEASIDE HOLIDAY HOME IN NORTH NORFOLK REVIEWED: THE LIFEBOAT AT THORNHAM

40 Carl and Victoria Durrant run Strawberry Delights in Wymondham which is just celebrating its first birthday

ABOUT US

03 Editor’s letter 38 How to subscribe 89 A selection from our postbag plus some of our favourite tweets

WHAT’S ON

16 Discover the best food and drink events in our part of the region this month 18 Grow it, Cook it, Eat it - the Royal Norfolk Show will inspire us all later this month 20 What are you planning to pack in your Purple Picnic for Nelson’s Journey this month? 24 The news and gossip round-up - we’ve got it covered!

FEATURES

06 Our ingredient of the month is Red Poll beef from South Norfolk, and Fire and Feast With Relish cook up three dishes in their amazing outdoor kitchen 29 Sarah Hardy shares her favourite seafood eateries in the area with us - from smart restaurants to fishing sheds! 44 The Norfolk Olive Tree Company’s Antonia Smith gives us the lowdown on the fruits of this tree of life

REVIEWS

33 The iconic Lifeboat Inn in Thornham has new owners so it’s time for us to pay a visit 36 Delice in Norwich was all about lunchtimes until now. We find out more about the evening offerings

INTERVIEWS

54 Emma Outten meets master butcher Arthur Howell, who has just been named retailer of the year in a national food award 58 We talk to Rosie Clifton-Sprigg of Norfolk Herbs, celebrating 30 years this year, for this month’s farming feature

REGULARS

26 Meet Stephen David and Rebecca Mackenzie who are now in the catering hotspot at Somerleyton, looking after the estate, an outside catering business, the Fritton Arms and the Duke’s Head! 39 Our gadget and gizmo page tucks into strawberries this month - the real taste of summer 60 Our shop front meets Stuart and Kim Gooderham of Goodies food hall in south Norfolk

06 65

44 62 Our artisan producer is Chocolate Deli, celebrating 10 years in Walsingham this year 66 Meet the chef - this month step forward Julia Hetherton of Strattons in Swaffham 90 Last Bite - How do you balance running an environmentally friendly wildlife conservation business with being commercially viable? Pensthorpe Natural Park near Fakenham reveals all

RECIPES

COLUMNISTS

43 Sarah Ruffhead guides us through her favourite eats this month 64 Our baker, Steve Winter from Bread Source, is working on a totally Norfolk loaf as well as opening a new Norwich shop 65 Charlotte Gurney from White House Farm in Norwich tells us why she is shopping local for her milk

TRAVEL

46 Reader Lisa Billman bakes none other than a Bakewell cake! 48 Sara Matthews of Your Gluten Freedom knows just the cake to make if you have unexpected guests over the summer 69 Julia Hetherton tempts us with miniature hazelnut dacquoise 87 Ellen Mary serves up a fennel, broad bean and quinoa salad

74 It’s all about the street food for Jamie Perry as he heads to Bangkok for a taste of Thai cuisine 79 We are the first to try out a gorgeous new holiday home in Wells-next-the-Sea: Spicer’s on The Buttlands

DRINK

COMPETITIONS

71 Emma Pinder, the outgoing press officer for Norwich & Norfolk CAMRA, talks all about real ale and why she was inspired to start her own brewing company

GROW YOUR OWN

84 Ellen Mary demonstrates the broad appeal of growing broad beans

82 Win a night away for two, with dinner, in one of Aldeburgh’s best hotels, on Suffolk’s Heritage Coast

THE TEAM

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Scott Nicholson, Designer studio@feastnorfolkmagazine.co.uk Rachael Young Senior Account Manager advertising@feastnorfolkmagazine.co.uk Donna Stringer Senior Account Manager advertising@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Jamie Perry, Antonia Smith, Emma Pinder, Steve Winter, Charlotte Gurney, Steve Hearnden, Ellen Mary, Sara Matthews, Sarah Ruffhead, Andy Newman

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Beefing it up

Not much beats a beautiful piece of beef, says Sarah Hardy as she visits an award winning pedigree herd of Red Poll cattle in South Norfolk as the restaurant, Fire and Feast with Relish, cooks up three very different dishes

Beef -

I N G R E D I E N T

O F

T H E

With their

LonG

eye-lashes

and gleaming coats, the herd of Red Poll cows which belongs to Gerald and Sarah Barnes are gorgeous beasts. As they stroll majestically through their home in the water meadows of the Tas Valley, Sarah tells me that the breed was created back in the mid 1850s from dairy and beef cows to produce a most sweet and tender meat. ‘It is a native Norfolk breed,’ she says. ‘They have slighter shorter legs, fine bones and a lovely temperament.’

M O N T H

…a taste of Norfolk life

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info@briarfieldshotelnorfolk.co.uk

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GERALD AND SARAH BARNES

Beef -

P R O D U C E R S

www.beautifulbeef.co.uk

PICTURES BY

VISIT

KEIRON TOVELL

visit www.keirontovell.com

Sarah explains: ‘We have always farmed. We mainly produce grass and keeping the Red Polls started as a hobby in 2008, with just 10 cows. How lucky are we that it has grown into a business? We call ourselves Beautiful Beef as when my husband first tasted the meat, being a Norfolk boy himself, he described it as ‘bootiful’!’ Indeed, Sarah and Gerald look after the animals, known as the Hopeham herd, as if they were children - they know their personalities, and have given them names. ‘They are simply grass fed, and hung for at least 21 days, so they produce a succulent meat, full of flavour with a fine grain and good marbling,’ says Sarah. ‘And because we are a closed herd, we can guarantee the quality and consistency of what we offer.’ Now, from their base at Hall Farm, Tasburgh, they have just over 50 cows which are kept outside all year round, apart from when they come into the barns to calf. ‘They live as natural a life as possible - it is how farming used to be,’ says Gerald. They send around 25 animals a year to the abattoir and sell the beef from their own farm shop, as well as supplying a handful of local restaurants, including what used to be called Relish at Newton Flotman and is now called Fire and Feast with Relish. Indeed the meat is so popular that animals are already divided up and sold before they have been slaughtered. ‘Brisket is a popular cut these days, along with the rib and fillet,’ says Gerald. And the couple, who have two grown up children, operate an open farm policy so they are always pleased to welcome visitors.’We show the cows, too, at the Suffolk Show and The Royal Norfolk Show,’ adds Sarah as she points out several large trophies proudly on display.

Beef -

VISIT

C H E F

www.fireandfeast.com

It's

all change at the fine dining restaurant Relish at Newton Flotman, just south of Norwich, as owners Jeremy and Rachael Parke take up an exciting new challenge. The husband and wife are keen to put family and friends back at the heart of any and every eating experience as they launch Fire and Feast, a new way of enjoying fabulous food in a relaxed atmosphere. They are moving cooking outside, with the help of a large Solus Grill, which is Argentine in design but is made in Dereham, a huge fire pit, and their existing brick pizza oven. And, after years inside a kitchen, it is something chef patron Jeremy is very much looking forward to, especially as he can chat with his guests as he cooks. Indeed, there’s also a chef’s table available for those who want to closely follow what he does. ‘We got the idea after a much needed family holiday in Scotland,’ says Jeremy. ‘We all shared the food, all talked - it was a really social experience.’ From the start of this month, they are offering a set, fixed price three-course meal which is designed for sharing. It will consist of three starters - a home made soup, served in wonderful ceramic jugs, griddled asparagus, and scallops gently fried over the hot coals in their shells . Main courses include a meat dish, a fish option, bread and numerous side dishes including what sounded glorious - a mixed leaf, petal and herb salad. This month sees a charcoaled chicken spatchcock and a salt-baked whole sea bass taking centre stage. Puddings are not forgotten and include favourites such as Scotch pancakes cooked in a skillet and chocolate filled bananas cooked over hot coals. Diners can chose to eat outside in the very pretty courtyard garden which seats around 40 people, or inside the grade two listed building, which also seats about 40 people. The couple, who have three daughters and Ziggie the dog, have run the restaurant since 2005, having met whilst they both worked at a restaurant in Rollesby in The Broads. Jeremy, who trained at Great Yarmouth catering college, burns oak and beech logs to create heat, and uses all parts of the fire, from the ambers and the charcoal through to the roaring flames. ‘All the work is in the preparation,’ he says. ‘We make our own rubs, marinades and so on - often we like dishes to marinate for at least 24 hours.’ The couple remains very passionate about using local produce and suppliers and are big fans of Beautiful Beef which features regularly on their menu. Jeremy has ambitious plans about how he will use it in his new outdoor kitchen. JEREMY AND RACHAEL PARKE

A three course meal is £35, a two course option is available on Wednesdays and Thursdays at £28, while a single course option from the fire pit is £15. The restaurant will close on Mondays and Tuesdays, but it will open every night from Wednesday to Sunday, inclusive. Booking is required because of the preparation work required

Beef -

R E C I P E S

‘Fire Pit’ Brisket Beans Serves Four INGREDIENTS 50g butter; 1 medium onion, finely diced; 5 garlic cloves, finely chopped; 500g of slow cooked brisket; 400g of tinned kidney beans; 400g of tinned baked beans; 1 tsp of ground cumin; 2tsp of smoked paprika; 1tsp of cayenne pepper; 1tsp of salt; ½ tsp of ground black pepper; 180g of BBQ sauce METHOD Melt the butter in a hot saucepan, then add the onion and garlic and fry until soft. Add the diced cooked brisket, and start to heat through. Drain the kidney beans and add to pan with the baked beans. Add the dry ingredients and the BBQ sauce, and give it a good stir. Cover with a lid and very gently simmer for 1 hour, stirring occasionally

Chimichurri

Chimichurri is best served with steak such as ribeye (but can also go with fish, such as sea bass)

Serves Four INGREDIENTS 1 head of garlic, peeled and separated; 150g of fresh flat leaf parsley; 100g of fresh oregano; 2tsp of crushed red chilli flakes; 25ml of red wine vinegar; 50ml of olive oil; a good pinch of salt METHOD Mince the garlic very finely, and finely chop the parsley and oregano. Mix all together with the chilli flakes. Whisk together the oil and vinegar then add to the chopped ingredients. Season with the salt, store in an airtight container for up to two weeks

Steak Tartare

Serves One INGREDIENTS 100g of beef fillet, finely chopped (not minced); 2 gherkins, finely chopped; 1 shallot, finely chopped; 1tsp of capers, drained and finely chopped; Â˝ tsp of Worcestershire sauce; Few drops of Tabasco; Salt and pepper; Â˝ tsp of Dijon mustard; 1 egg yolk; French fries to serve METHOD Mix the beef, gherkins, capers and shallot. Then add the mustard, Tabasco, Worcestershire sauce and salt and pepper. Serve with French fries and top with the egg yolk

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Wine -

I N G R E D I E N T

O F

T H E

M O N T H

AND TO DRINK?

Our wine writer Steve Hearnden suggests two wines to accompany the dishes from Fire and Feast with Relish Both wines are from Taste Buds Wines, based at Strumpshaw Post Office, visit www.tastebudswines. co.uk or contact Steve at Steve@ tastebudswines.co.uk

THIS MONTH we travel to the Alsace region of France for our wines. The Alsace vineyards are flanked by the River Rhine on the east, and the Vosges mountains to the west. There are many microclimates due to the varying height of the mountains but basically the region sees dry and hot summers, with freezing winters. The winemakers make their wines dry and full of aromas and flavours. The wines are sold by grape varieties and are this easy to identify, with no guessing games required! They offer mainly white wines but a few winemakers do make red wines. Michel Fonne is based in the village of Bennwihr - his winery is next to the church. His family own many small parcels of vineyards in and around the village. I am going ‘off piste’ with the first wine as red meat usually has red wine but for the ‘fire pit’ brisket beans I am suggesting the Gewurztraminer 2011 from Michel Fonne at £14.50 per bottle. Gewurztraminer is a highly aromatic wine with herbs and spices in abundance. The taste is incredibly complex starting dry with a little residual sugar on the tip of the tongue, and then the wine explodes with flavours in the mouth. You have peaches, pears and elderflower all mixed with heat and spices. You need a couple of glasses to appreciate the complexity and richness of this wine. It is not for the faint hearted but it can ‘stand up’ to the spicy brisket. The chimichurri, rubbed into the beef, will also suit the Gewurztraminer. It is quite a challenge for the wine, but it does accompany spiced meat exceptionally well. The steak tartare is a little calmer and therefore the Pinot Noir d’Alsace will drink well with it. Michel Fonne’s Pinot Noir 2009 is a perfect match. It has the usual, but light, vegetal aromas with hidden summer fruits. On the taste the balanced light tannins enhance the dryness, but fruit and mild spice come through on the tongue. The Pinot Noir from Alsace is lighter and softer than from Burgundy. An unusual wine, but worth a try at £14.30 per bottle.

FOOD IN THE FOREST

What's On

The Forestry Commission’s Forest Live concerts kick off in Thetford Forest with Rudimental on June 30. With everything required for a great night out, including full catering and bar facilities, the gigs are renowned for their relaxed atmosphere. Plus you are welcome to bring a picnic! Also, check out the dates in July for James Bay (sold out); Paul Heaton and Jacqui Abbott, and Simply Red. Visit www.forestry.gov.uk

DIARY D A T E S

As we approach the longest day, here’s a nice long list of food and drink events to look forward to this month

THE BIG LUNCH

This year there is more reason than ever to get involved in The Big Lunch and join the fun, as the annual event will take place on June 12, the same day as Her Majesty The Queen’s 90th birthday celebrations. Anyone can request a free planning pack, which contains invitations, posters and stickers. Visit www.thebiglunch.com

ALE FESTIVAL

The Jolly Sailors in Brancaster Staithe is gearing up for its seventh Ale & Music festival from June 17 to 19. Headlining this year's festival are The Vagaband and Murphy's Lore, accompanied by a host of other local musical talent. There will be 30 real ales and ciders to sample, home cooked food, and the Norfolk equivalent to the Glastonbury Pyramid stage: the garden marquee! Visit www.jollysailorsbrancaster.co.uk

GIN TASTING

COUNTRY SHOW

Imagine Spa Blofield Heath is teaming up with Adnams on June 7 for a ‘Glamour in the Garden Evening’, and all with a hint of gin. There will be spa tours and therapists offering a selection of mini-taster treatments, plus chefs preparing tasty nibbles to sample; with Adnams doing popup gin tasting and gin cocktail making (plus fizz sampling) - all in the beautiful gardens and relaxation pods.Visit www.imaginespa.co.uk

Stradsett Hall Craft and Country Show takes place on June 11 and 12. Based near King’s Lynn, there will be plenty of food, drink and music on offer, including food producers and cookery demonstrations. Visit www.stradsettshow.co.uk

SOURCED LOCALLY

To inspire more shoppers to buy local produce, the East of England Co-op is running its second ever Sourced Locally Fortnight, finishing on June 12. The fortnight highlights all the benefits of buying local produce: bringing additional money into the local economy, creating local jobs, reducing food miles and providing lots of fresh and tasty produce from local farmers and suppliers. Visit www.eastofengland.coop

PICNIC WITH THE PANTALOONS

Head up to Dalegate Market in Burnham Deepdale, on June 18 when The Pantaloons perform Gulliver’s Travels, a hilarious new adaptation based on the book by Jonathan Swift. Remember to bring a picnic and something to sit on for this open-air show. www.thepantaloons.co.uk

FIVE COURSE DINNER

The Overtones will take to the stage in the Atlas Theatre at Potters Resort with their doo-wop charm and stunning vocals on June 5. The One Night Special includes comfortable accommodation, a five course dinner with selected wines, a midnight dish, as well as breakfast the following morning, daytime activities and extensive sports and leisure facilities. Visit www.pottersholidays.com

WALK WITH A FORK

This year’s Walk With A Fork event in Norfolk, organised by Ormiston Families, takes place at Kimberley Hall on June 12. There will be several food and drink stops, manned and supplied by local producers, showcasing some of the best local produce with funds raised being used to support local children and their families. Visit www.ormiston.org

FOOD FESTIVAL

This year’s Norwich Food & Drink Festival will take place on June 19 at The Forum and St Peter’s Street. For one day only, The Forum will be transformed into a celebration of the county’s food and drink, and The Battle of the Bangers will then tempt visitors into St Peter’s Street, where they can taste the mouth-watering sausages, from the ten butchers battling it out to be crowned winner. Visit www.norfolkfoodanddrink.com

TEA PARTY

WALK WITH A FORK

Marie Curie is calling on people in Norfolk to hold a Blooming Great Tea Party between June 20 and 29, and support the charity which provides care and support for people living with a terminal illness. Whether it’s a big garden party for family and friends or a small bake sale at work, every donation will be helping Marie Curie Nurses care for more people living with a terminal illness across the UK. Visit www.mariecurie.org.uk

AFTERNOON TEA

Join celebrations to honour The Queen’s 90th birthday and help create the longest table for a Royal afternoon tea party in the grounds of the Thorpeness Country Club, Suffolk, on June 12. The truly British tea time event, fit for a Queen, will include fruit scones, whipped cream, strawberry jam, finger sandwiches and an array of tempting cakes and pastries, all provided by the nearby Dolphin Inn. Visit www. thorpenesscountryclub.co.uk

TAKEOVER DINNER

There will be a Norwich City College student takeover of The Library Restaurant in Norwich on June 14. Students from the highly acclaimed catering school and Debut Restaurant will take reservations, organise the restaurant for service and prepare the food for the Gala Dinner, with just a couple of supervisors to make sure they stay on track. Visit www.thelibraryrestaurant.co.uk

Royal Norfolk Show -

W H A T ' S

O N

SHOWCASING THE

D O O F T S BE

g with food related

This yearâ&#x20AC;&#x2122;s Royal Norfolk Show is burstin inspiration from cookery demonstrations and of course the best food and farming

to regional produce,

displays in the county. hlights

Emma Outten gets the lowdown on the hig VISIT

www.royalnorfolkshow.rnaa.org.uk

The Royal Norfolk Show is the UKâ&#x20AC;&#x2122;s largest two day county show and this year the theme Grow it, Cook it, Eat it will bind together many activities to promote agriculture and food production in Norfolk. Taking place on June 29 and 30, here are the highlights

DNAMS FOOD AND DRINK EXPERIENCE In the Food Hall more than 70 food and drink producers will provide a sensation of tantalising scents and flavours with a focus on top quality local food and drink producers, promoting all that’s great in Norfolk: from sizzling sausages, tempting pies, creamy cheeses and posh pop. Visitors will be able to tempt their taste buds to the extreme, whilst indulging in mouth-watering sumptuous strawberries, local liqueurs and the most delicious Norfolk apple juice, before returning home with a basket full of pates, pickles, jams, breads and other temptations including fudge, seasonal fruit, seafood, frothy coffees and amazing cakes. A full list of traders can be found on the Royal Norfolk Show website.

STEVE THORPE

VANESSA SCOTT

COOKERY THEATRE Hosted by well-known chef Mary Kemp, this year’s Cookery Theatre will have a fresh look, located within the Flower and Garden Show, to support the Show’s theme of Grow it, Cook it, Eat it. There will be two days of demonstrations and talks by some of Norfolk’s top chefs from our most famous eateries revealing the best recipes and culinary tricks. The Cookery Theatre will showcase the best seasonal and regional produce from Norfolk’s land and sea. Norfolk chefs taking part include: Galton Blackiston – Morston Hall; Richard Hughes – The Lavender House; Richard Bainbridge – Benedicts; Chris Coubrough – Kiwi Flying Inns and North Norfolk butcher Arthur Howell; Vanessa Scott and Julia Hetherton - Strattons Hotel; Roger Hickman – Roger Hickman’s; Charlie Hodson – The Great Hospital; and Steve Thorpe – Norwich City College. THE ART OF BUTCHERY – MEAT THE BUTCHER This year the Royal Norfolk Show will be hosting a butchery demonstration event as part of the Grow it, Cook it, Eat it theme. Some of the county’s top butchers will come together to show the variety of meat cuts – from pig, cow and lamb - in the Art of Butchery. To end each day a fun competition will take place between them – the ‘steaks’ are high! NORFOLK’S LARGEST CLASSROOM The Royal Norfolk Show presents a great opportunity to learn about food, farming and the countryside. The show will be packed with interesting activities for school children to take part in and watch. Show organisers hope to attract more than 10,000 school children to this year’s event. The Discovery Zone area is all about Grow it, Cook it, Eat it and the Royal Norfolk Agricultural Association’s own exhibit, Over the Farmer’s Hedge, can be found in the Discovery Zone. This hands-on area is designed to help young people develop an appreciation of where food comes from and the processes involved during production. ‘In the Soil’ is this year’s specialist topic and there will be plenty of things to do including soil experiments, traditional and new age cows being milked, and an interactive session to make your own milkshakes. The show is also working with the Potato Council to provide a fun and educational environment through which children can learn more about potatoes and help bring the schools’ Grow Your Own Potatoes challenge to life.

SIMON WRIGHT

This month Nelson’s Journey will be holding a Purple Picnic Week to help support Norfolk’s bereaved children. Emma Outten goes to Smiles House near Norwich to find out more

MY PERFECT PURPLE PICNIC, BY SIMON WRIGHT, CHIEF EXECUTIVE OF NELSON’S JOURNEY ‘There will be few better ways to celebrate the start of this summer than a purple picnic with friends, family and work colleagues. For me, good salads are at the heart of a picnic; figs, purple asparagus, beetroot and purple salad leaves are all great ingredients. As are aubergines roasted with red onions and purple garlic, included in a pistachio and feta salad. If I’m lucky enough to find purple basil at a garden centre, then this will lend itself perfectly to a purple pesto pasta salad! Norfolk is known for its lavender. Homemade lavender scones served with cream cheese and Beetroot & Juniper chutney, produced by Candi’s Chutney near Holt, would be a lovely local treat. Kettle Chips, based in Bowthorpe, produce bags of beetroot and vegetable chips. A bag of these has to be in my purple picnic. To drink? Blueberry mocktails! A fancy purple drink served in tall glasses looks so impressive. For an elegant sweet finish, I would go for purple macaroons. Or a purple sponge cake - topped with purple Smarties, of course. People who love food love to be creative, too. A perfect purple picnic is creativity shared with those around you. Enjoy!’

PURPLE PICNIC VISIT

www.nelsonsjourney.org.uk

W H A T ' S

ALL WAS QUIET the day I visited Smiles House, Nelson’s Journey HQ at Octagon Business Park in Little Plumstead, but Community Funding and Marketing Officer Sarah Hyde says it was a very different story the night before. Nelson’s Journey is a charity dedicated to supporting bereaved children and young people throughout Norfolk. It was founded in 1997, since which time they have helped thousands of children between the ages of 0 to 17. It provides one to one work with children and young people as well as therapeutic residential weekends, activity days and ‘NJ’ clubs at its relatively new home (Smiles House opened in 2014). The night before was one such club night, when youngsters converged on the kitchen and made pitta pizzas and more. Sarah explained that on another night they might bake cupcakes or biscuits and ice initials on top, one of the many opportunities they are given to remember a special person who has died. And food is once again at the forefront of this month’s Purple Picnic Week, which is taking place for the second year running. The campaign was prompted by an idea put forward by one of the youngsters, and the ‘Youth Panel’, in particular, was a driving force in making it happen. Schools across Norfolk ran events (purple non-uniform days and so on), and they had their own main picnic event during the week. This year they plan to make it a much bigger event for the county and are pleased to have enlisted the support of Norfolk Food & Drink to achieve that goal. For the family gathering picnics, for example, families are being urged to theme their picnic, hiring vintage tea ware if that takes their fancy, or maybe following a recipe in memory of a loved one. Themed information packs for families, friends, schools and workplaces are available for download from the website.

O N

PURPLE PICNIC WEEK, supported by Norfolk Food & Drink, takes place from June 13 to 19. Nelson’s Journey will be holding its own Purple Picnic on June 18, at Octagon Barn Gardens, on the business park. There will be homemade burgers from The Feed, plus a tea and cake corner from Sponge. Plus the day will be sponsored by East of England Co-op. If you’re interested in attending the event, RSVP sarah@nelsonsjourney.org.uk to receive a free raffle ticket, and be in with a chance of winning a luxury picnic hamper from John Lewis

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£10.95 £10.95 CHICKEN CHICKENTUESDAY TUESDAY SAV E MON E Y BUY T ICKET S ONLINE royalnorfolkshow.co.uk

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£10.95 £10.95 steak steaknight nightDate Datenight nightWEDNESDAY WEDNESDAY Wood Wood grilled grilled rumprump or sirloin, or sirloin, chips, chips, house house saladsalad and and a bottle a bottle of wine of wine

£33.95 £33.95PER PERCOUPLE COUPLE thelibraryrestaurant.co.uk thelibraryrestaurant.co.uk

01603 01603 616 606616 606 4A Guildhall 4A Guildhall Hill Hill Norwich Norwich NR21JHNR21JH

The Colour Purple -

R E C I P E S

Former professional chef Candi Robertson now produces her own range of chutneys from her Holt base. Here she puts forward two recipes for Purple Picnic Week

SMOKED MACKEREL WITH BEETROOT & JUNIPER CHUTNEY

PARSNIP & CHILLI CHUTNEY FLAPJACK

INGREDIENTS Smoked mackerel fillet; 1tbsp of Candi’s Chutney Beetroot & Juniper Chutney; Handful of spinach leaves; Crusty bread

INGREDIENTS 200g of butter; 400g of porridge oats; 200g of Candi’s Chutney Parsnip & Chilli Chutney; Parmesan

METHOD Place a small frying pan on the heat, to warm through, adding no oil. Take a smoked mackerel fillet and carefully peel off the skin. Lay it into your hot pan skin side down Warm through for 3-4 minutes and set aside. Turn off heat. Add the Beetroot & Juniper Chutney and warm through. Place the spinach leaves onto a plate, top with the warmed smoked mackerel and drop over the warm chutney. Serve with crusty bread and enjoy!

METHOD Melt the butter in a pan, add the porridge oats and the Parsnip & Chilli Chutney. Mix altogether thoroughly. When combined pour into a lined baking tray and press down firmly with a damp hand. Sprinkle with grated Parmesan and bake at 180°C for approximately 15 minutes or until golden. Slice into desired shapes whilst warm. Allow to cool, then enjoy!

For more information about Candi’s Chutney, visit www.candischutney.vpweb.co.uk

CAFE UNWRAPPED

Channel 4’s Food Unwrapped presenter, Kate Quilton, officially opened the Garden Kitchen Cafe, in the picturesque grounds of Hoveton Hall, last month. The cafe is the latest venture by Norfolk chef, Alex Firman, and his team includes front of house manager and former city florist Libby Ferris. As it happens, Alex will be catering for Kate’s wedding later this year. Visit www.gardenkitchencatering.co.uk

Did you know there’s a new branch of Hamptons Home & Garden? The restaurant, deli, furniture and home accessories destination in Bawdeswell, which opened a year ago, is already starting to mirror that success at Manor Farm, Stanfield, near Dereham. Visit www.hamptonshomeandgarden.co.uk

NEWS

ALEX FIRMAN & KATE QUILTON

NEW HOME

ROUND-UP Emma Outten rounds up some tasty food and drink morsels of news for you

THE COURTYARD AT NORTH

FRUIT FARM

NORTH NEWS

Dillington Hall Estate, on the outskirts of Dereham, is gearing up to running its PYO fruit farm from mid-June, selling strawberries and much more besides. Managing partner Glenn Anderson says: ‘It seems to gain in popularity year on year as people seem to becoming more connected to food and where it comes from.’ It’s farmed in partnership with local soft fruit specialist Trevor Moore. Visit www.dillingtonhall.com

We’re pleased to see North has opened in Fye Bridge Street, Norwich. Offering beer, coffee, cocktails, food, art and music (what else did you expect from the same team behind Frank’s Bar?), we wouldn’t mind eating out that sunny courtyard VERY soon! Visit www.norwichnorth.co.uk

DATE FOR YOUR DIARY

You might want to put this date in your diary for next month: An evening to explore the new range of Kitchen Aid appliances, at Jarrold’s on July 7. Consultants will be demonstrating how to prepare meals with the new Kitchen Aid Cook Pro as well as the Magnetic Drive Blender and Mixer. Visit www.jarrold.co.uk

News & Gossip PUB TOURS

We’re looking forward to going on one of the Norwich Pub Tours, described as a cross between a pub crawl and a historical tour, in due course. Run by Norwich-resident James Copeland, the tours have been really well received, so far - currently ranking 5th out of 79 on the TripAdvisor Norwich Nightlife list - despite only forming last summer. Visit www.norwichpubtours.co.uk

SOCIAL HUB

The Mad Moose in Norwich’s Golden Triangle is re-launching as Warwick Street Social - or WSS for short – and it is billed as an urban meeting place and a hub to eat, drink and socialise. It is the latest development from the owners of The Ingham Swan and The Wildebeest – Chef Patron Daniel Smith and his business partner Gregory Adjemian. Visit www.warwickstsocial.co.uk

UNRULY RULES!

The Unruly Pig pub & kitchen has been named ‘Best Pub in Suffolk’ in the National Pub & Bar Awards, hosted by Pub & Bar magazine. The gastropub in Bromeswell, near Woodbridge, has now been invited to the prestigious BAFTA theatre in London for the Grand Final where the National Pub & Bar of the Year will be announced. Visit www.theunrulypig.co.uk

FIVE STAR FOOD

The Maids Head Hotel in Norwich is celebrating the award of a second AA Rosette for the WinePress Restaurant, following the annual AA inspection, which rated the food offering at Five Star quality. Head Chef Marcin ‘Magic’ Pomierny and his team, supported by Food Services Manager Katherine Renhard and her team, work hard to design and deliver exciting seasonally changing menus. Visit www.maidsheadhotel.co.uk THE UNRULY PIG

AWARD WINNER

Brooke-based Booja-Booja has just won The Nation’s Favourite Organic Award at the Soil Association’s Best of Organic Market (BOOM) Awards. The award-winning manufacturer of chocolate truffles and dairy free ice cream was crowned winner at a glittering awards ceremony in London. And have you tried their limited edition #pinkbrabox of raspberry chocolate truffles yet? Visit www.boojabooja.com

COFFEE & ALE

Three artisan drinks producers from north Norfolk have joined forces to fuse the tastes of coffee and beer. GreySeal Coffee, in Glanford, Poppyland Brewery, in Cromer and Hindringham-based Norfolk Brewhouse thought it fitting to craft a drink which showcased the two flavours. The cask version will be called Moon Gazer Hop Bean IPA while the bottled version will be GreySeal Coffee IPA. Visit www. greysealcoffee.co.uk, www.poppylandbeer. com and www.norfolkbrewhouse.co.uk

HAVING A MARDLE

We are pleased to report that the popular Mardle Cafe at Lound, near Lowestoft, re-opened recently, after a refurb and coming under the new ownership of mother and daughter team, Ami and Jane. Freshly baked cakes anyone? Find them on Facebook

SOMERLEYTON HALL

STATELY HOSPITALITY One of the region’s best known estates, which includes a pub and a hotel, has a new team in charge of hospitality. Sarah Hardy catches up with Stephen David and Rebecca Mackenzie to hear about their plans for Somerleyton VISIT

www.somerleyton.co.uk

SOMERLEYTON is one of our most charming estates. Nestling in around 5000 acres of beautiful Suffolk countryside, the hall is a masterpiece of early Victorian architecture, with a garden of repute, too. The estate, now run by Hugh Somerleyton, the fourth Baron Somerleyton, and his wife, Lara, plus their three children, includes The Fritton Arms, an attractive nine-bedroom hotel; gastro pub, The Duke’s Head; Fritton Lake and its 70 retreats, plus the hall and its extensive grounds. The stunning hall is available for hire for holidays, and sleeps up to 24 in the main house and a further nine in a bridal wing. It is also a popular choice for exclusive weddings, and has a lovely garden cafe and a comprehensive list of events from brass band concerts to activities for children. So enter the highly experienced and hard working husband and wife team of Stephen David and Rebecca Mackenzie. The pair have more than 20 years’ experience in the hospitality trade,

THE FRITTON ARMS STEPHEN DAVID & REBECCA MACKENZIE

New Faces with Stephen starting work aged just 16 at Stratford St Mary and then at Hintlesham Hall in Suffolk. The pair met at the Hoste Arms in Burnham Market in its early days, leaving in 2001 to run their own business, the Earsham Street Cafe and Deli in Bungay. ‘We wanted to start a family - and to have our own business so it was the right move for us,’ explains Rebecca. The pair have also run the highly respected Crown at Woodbridge, worked for the TA collection of hotels in Suffolk and started up Bespoke Events, a top end outside catering company, providing scrumptious feasts for high profile events and gatherings around the region. But now, they are bringing all this passion and expertise, and the outside catering operation, to the Somerleyton Estate. And Lord Somerleyton is delighted, saying: ‘We’ve known Stephen and Rebecca for many years and enjoyed their service and expertise at many events, and at the Earsham Street Cafe, so we are both thrilled they have decided to join us and we are confident they will

www.feastnorfolkmagazine.co.uk

both be the defining dimension to our hospitality businesses.’ Stephen, originally from the Suffolk/ Essex borders, explains that the chance of working for such a glorious estate, with a go-ahead employer, was too good an opportunity to turn down. ‘It has something of everything - a pub, hotel and the hall. We want to get everything running well together - to complement each other. And Lord Somerleyton is so very ethical and interested in the holistic value of all his enterprises.’ Rebecca, who grew up in Bury St Edmunds, adds: ‘It is such a beautiful place and we are lucky that some of our staff have come with us, including Chris Rice, Rebecca Shepherd and Sally Hardwick - they were some of our key players and we know and trust them.’ The pair, who have two children, Madeline and Sebastian, do work as a team, and have a staff of around 60 people which can swell to 120-140 for large-scale occasions. Rebecca tends to oversee the hall and events while

Stephen has a watching brief over the pub and hotel. ‘But we can swap in for each other - we know how the other works,’ laughs Stephen. They are both long term supporters of local producers and ingredients, so are keen to use more estate produce. ‘People are so interested in provenance,’ says Stephen. ‘We have our own sheep, beef, and the estate produces so much of its own fruit and vegetables. The head gardener, Anna, is so willing to help us. The walled garden has a lot of potential.’ Rebecca adds: ‘We can even offer our own flowers - brides can tell us what they would like and we can grow them.’ Stephen says: ‘And part of our brief is to remember that Somerleyton is a family home, we would never want to detract from that.’ Future plans also include a new estate shop in the village, running three further self catering cottages as holiday lets on the estate and planning foodrelated events, such as foraging trips, food safaris and more.

BOOK TODAY

THE WELLS CRAB HOUSE SEAFOOD RESTAURANT

TAKE AWAY CRABS & LOBSTERS AVAILABLE FROM 10AM OPENING TIMES: SUN - THURS 10-5; FRI - SAT 10 - 8.30 SERVING FOOD FROM 12 CALL US: 01263 837359 OR 07999 959760 CROMER ROAD, WEST RUNTON, NORFOLK, NR27 9QA

www.rockybottoms.co.uk

38-40 Freeman street WELLS-NEXT-THE-SEA CALL US ON 01328 710456 WWW.WELLSCRABHOUSE.CO.UK

A fine dining establishment serving modern British food

Tel: 01603 633522 79 Upper St Giles Street, Norwich, NR2 1AB

Book online: www.rogerhickmansrestaurant.com

Seafood Restaurants -

F E A T U R E

ing s stunn s the t i h t i W lk i e, Norfo afood, n i l t s a co enjoy se place to Hardy as she e rah says Sa a few favourit ut picks o oth new and spots, b d, in which he establis njoy it to e

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choice - seafood chowder, seared scallops, sea bass, grilled mackerel and so on. Apparently, the platters are going down a storm, including the Big One at £50 which has everything from cockles to crayfish tails, smoked sprats, salmon peppered lollipops and roll mop herrings - and more! THE SHED, QUAY ROAD, GORLESTON There’s no website, but check out their Facebook page THE SOLE BAY FISH COMPANY, SOUTHWOLD www.solebayfishco.co.uk Right down by the harbour, this little gem boasts a shop, smokehouse and restaurant which operates just from noon to 3pm. They catch fish from their own boats and offer everything from brill to sea bass and Dover Sole. Everyone loves their large fish tank, too! And they’ve now got a licence to sell booze. Hurray!

THE SOLE BAY FISH COMPANY

Owners Martin and Kristi Edwards opened this small but perfectly formed eaterie as a hobby in November 2014 and it has become a real hot spot. It only seats about 15 people and you have to book in advance to have any hope of getting a table! The fish is ultra fresh from Lowestoft and Yarmouth and the overall feel is very relaxed. There’s plenty of choice but a friend raves about the juicy garlic prawns! It’s next to the lighthouse, right by the beach and opens Wednesday to Saturday.

WELLS CRAB HOUSE, WELLS-NEXT-THESEA www.wellscrabhouse.co.uk

BRIARFIELDS HOTEL, TITCHWELL

This new establishment, a real bonus for the town, has been set up by Scott Dougal, who was at the Ship Hotel in Brancaster for several years so sure knows a thing or two. It’s all laid back chic, with a real nautical feel and so much

Set right on the marshes, with spectacular views out to sea, Briarfields has been serving fabulous seafood for years. The hotel is based in converted farm buildings and barns, and always has a friendly atmosphere. The

www.briarfieldshotelnorfolk.co.uk

WELLS CRAB HOUSE

Seafood Restaurants -

F E A T U R E

restaurant is one of the few served by Ben and Cyril Southerland, renowned mussel and oyster fishermen from nearby Brancaster Staithe. Dishes are sophisticated; how about curried tempura scallops? And donâ&#x20AC;&#x2122;t miss the puds! THE OLD FORGE SEAFOOD RESTAURANT, FAKENHAM ROAD, THURSFORD www.seafoodnorfolk.co.uk A well established favourite which has been serving customers for almost 20 years. Run by Colin and Sarah Bowett, the restaurant (and B&B) is housed in a former 14th century coaching stable, with forge. Recipes have been perfected over the years and you can expect local lobsters, crab, mussels and oysters. Many mention the crayfish tails cooked with different spices, many of which are grown in their own garden. THE SEAFOOD RESTAURANT, NORTH QUAY, GREAT YARMOUTH www.theseafood.co.uk

AND DON'T FORGET Titchwell Manor, The White Horse at Brancaster, Loch Fyne in Norwich, Rocky Bottoms at West Runton which we featured last month and, well, let us know where you like @FeastNorfolk

COOKIES CRAB SHOP, SALTHOUSE www.salthouse.org.uk A favourite with Stephen Fry and why not? This down to earth cafe (daytime only) been going strong since 1956, and serves soups, platters, sarnies and salads. There is a thriving take-away service but you can try for a table out the back where you must have their signature dish, a royal salad which is crammed with dressed crab, hot smoked salmon, smoked mackerel, cockles, prawns and salad! They have to be seen to be believed! Itâ&#x20AC;&#x2122;s always busy but great fun.

Another firm favourite which has been going strong since 1979. With Christopher Kikis in the kitchen, the choice varies with the seasons and fish comes from Lowestoft Fish Market. The counter display is amazing and there are some real treats such as Lobster Thermidor to enjoy. Look out for their great sauces, too. The restaurant seats around 40 people, is family run and quite an institution! We love it!

The Wiveton Bell Pub with Rooms

• Stylish Interiors, Open Fire, Service Second to none • Newly refurbished Rooms with Private Balconies • South facing Garden Terrace. Candle Lit by Night

www.wivetonbell.com THE GREEN, BLAKENEY ROAD, WIVETON, HOLT, NORFOLK NR25 7TL T: 01263 740101

WIN! WIN!

WIN

a luxury overnight stay at the Bawburgh King’s Head N 6666New New Boutique Boutique Rooms 66 NEW NEW BOUTIQUE BOUTIQUE ROOMS ROOMS New New Boutique BoutiqueRooms Rooms Rooms

estling in the heart of the picturesque village of Bawburgh, the King’s Head is a 17th century inn with the traditional feel of the inglenook fireplaces, woodburners and low beamed ceilings along with delicious food from the two rosette awarded restaurant. Last year, the King’s Head carried out extensive renovation work to turn it into a boutique guest house. The popular pub now boasts six beautifully appointed en-suite rooms.ROOMS And the result is stunning – rooms with 6 NEW BOUTIQUE original timbers and trusses yet top quality en suites with large power showers and deep and big beds with super soft pillows. Award-winning dining &baths accommodation They have earnt themselves 4 AA gold stars. Boutique styled interiors We’re offering one lucky Vanilla reader and partner the chance to experience a traditional Picturesque village of Bawburgh Norfolk stay: the full hospitality of the King’s Come and visit! Head in one of the deluxe Langtree, Blyth or Kettel en-suite bedrooms, followed by a delicious breakfast the following morning.

Award-winning Award-winning dining dining accommodation accommodation Award-winning Award-winning dining dining accommodation accommodation Award-winning Award-winning dining dining&& && accommodation accommodation Boutique Boutique styled styled interiors interiors Boutique Boutique styled styled interiors interiors Boutique Boutiquestyled styledinteriors interiors Picturesque Picturesque village village of of Bawburgh Picturesque Picturesque village village of of Bawburgh Bawburgh Picturesque Picturesquevillage villageofofBawburgh Bawburgh Bawburgh 6 New Boutique Rooms 6 6NEW BOUTIQUE ROOMS Come Come and and visit visit us us soon! Come Come and and visit! visit! 6 New Boutique Rooms Boutique Rooms 6 New New Boutique Rooms Come Comeand andvisit! visit!soon!

Award-winning dining &&accommodation accommodation Award-winning dining &&accommodation Award-winning dining Award-winning dining accommodation Award-winning dining accommodation Boutique styled interiors Boutique styled interiors Boutique styled interiors Boutique styled interiors Boutique styled interiors Picturesque village of Bawburgh Picturesque village of Bawburgh Picturesque village ofofBawburgh Picturesque village of Bawburgh Picturesque village Bawburgh Come Come and visit us soon! and visit! ComeCome and and visit us soon! Come andvisit! visit!

HARTS HARTSLANE LANE BAWBURGH BAWBURGH NORWICH NORWICH NR9 NR93LS 3LS HOW TO ENTER HARTS HARTSLANE LANE BAWBURGH BAWBURGH NORWICH NORWICH NR9 NR9 3LSof six Question: Name one of3LS the 01603 01603744977 744977 rooms at the KingsNR9 Head, each HARTS HARTSLANE LANE01603 BAWBURGH BAWBURGH NORWICH NORWICH NR9 3LS 3LSname 01603744977 744977 www.kingshead-bawburgh.co.uk www.kingshead-bawburgh.co.uk inspired from local history. HARTS LANE BAWBURGH NORWICH

01603 01603744977 744977 www.kingsheadbawburgh.co.uk www.kingsheadbawburgh.co.uk Email your entry, stating name, address, daytime telephone number www.kingsheadbawburgh.co.uk www.kingsheadbawburgh.co.uk NR9 3LS and answer by 31st March to:

The Lifeboat -

E A T I N G

O U T

T INN

THE LIFEBOA

PUSHING THE

BOAT OUT nham has new The Lifeboat at Thor kfully going owners who are than arah Hardy, back to basics, says S gglersâ&#x20AC;&#x2122; as she visits the smu inn for lunch

ACK IN THE DAY, the Lifeboat at Thornham was really one of the county’s gourmet hot spots. With an accent on local produce - it was one of the first to serve steaming mussels in black cauldrons - it enjoyed a fine reputation and the crowds flocked to it. More recently, it was owned by the Marco Pierre White organisation until this went into administration last year and it was finally bought by the local Agellus hotel group who also have the rather splendid Tuddenham Mill, near Thetford, the Ship at Dunwich and the Westleton Crown. So, yes, rest easy, these are great places, well run with first class food and service, so the future is looking good! And indeed, a trip to the Lifeboat in the spring sunshine (and before the hoards arrive) was most pleasant. Perched on the salt marshes, it dates back to the 16th century and oozes character, with low ceilings, masses of beams, those vital nooks and crannies, Norfolk pamment floorings and more. The hotel group has had the sense to simply restore and improve what is already there. Sure, there’s been a lick or two of paint, the loos have been improved and new furniture bought - I love the comfy sofas and armchairs in one area - and you basically get the feeling that the whole place is just a bit more loved. General manager Helen Stafford is a real asset, so chatty and enthusiastic, while head chef Michael Chamberlain is keen to use local producers and make the most of the ingredients on his doorstep. Local producers now include Mrs Temple for cheeses and Arthur Howell for meats, and you can also add in Adnams, Woodforde’s and other micro beers such as Humpty Dumpty, alongside Aspalls’ cyder. The Lifeboat is immediately impressive with a large entrance hall with a huge fireplace where you can sit awhile and soak up all the atmosphere - and maybe a pint of that local real ale. And then

there’s a more formal restaurant to the left and the oak-beamed bar and conservatory with its 200-year-old vine to the right. As we had the dog (see last month’s issue!), we headed to the bar for our lunch where there were several other four-legged friends chilling out after a morning’s exertions on the marshes. The menu is short, which shows things are actually freshly produced, and offers everything from sarnies to more substantial dishes. I started with a warm ham hock salad, served with pear and blue cheese, with a soft poached egg on top which was really delicious. Light and oozing freshness, it was just right for the warmer weather.

The Lifeboat E A T I N G

SHORT, WHICH SHOWS THINGS ARE ACTUALLY F R E S H L Y PRODUCED, AND

OFFERS

EVERYTHING FROM SARNIES TO

SUBSTANTIAL DISHES.''

Himself had the sea bass, leek and pea risotto which was also declared a hit. Other starters, all around the £6-7 mark, include a fresh soup, calamari and a soft cheese tart. For my main course, I went for the Lifeboat’s classic fish pie, a real favourite of mine. Packed with king prawns, salmon, smoked mackerel and eggs, it was served with seasonal veggies and was really good! Himself had plaice, served with crab bon bon (little balls), prawn bisque, and spinach and minted pea fritters and was thoroughly enjoyed, too! More main courses, all around £13 and upwards, included pork ribs; ham, eggs and chips; rib-eye steak and battered fish. I also liked the sound of a reedcutter’s salad, packed with ham, cheeses, pickles and the like, and vegetarians are well catered for - I spotted a beetroot and goats’ cheese frittata with a mixed leaf salad which sounded right up my street. I went onto a rhubarb inspired pudding -a sort of cheesecake number which was just right - nice and tart, and Sir had the predictable chocolate brownie option which disappeared in double quick time. The food is very well presented and, as you might expect, the fish and shellfish are particularly good. Dishes are contemporary,

without being too fussy, and the ingredients are really left to speak for themselves. It would have been easy to simply sit back and relax with our coffees after such a splendid meal, but the dog was starting to get itchy! The staff made a great fuss of her and doggie treats were very forthcoming, but she wanted her promised walk. So, fired up by such a great lunch, we headed out to the marshes which the dog absolutely loves. There are numerous walks to savour, the scenery is second to none, and you can always nip back to the Lifeboat was a quick pickme-up, too. The inn’s 13 bedrooms are currently being renovated, there are plans for the conservatory and terrace and afternoon tea is now being served. So, it’s onwards and upwards for this historic Norfolk venue. Welcome back!

www.lifeboatinnthornham.com

'' THE MENU IS

O U T

VISIT

www.delicenorwich.com VISIT

COME & SEE US...

EVENINGS AT DELICE, Castle Meadow, Norwich: 5pm to 10.30pm on Thursdays, Fridays and Saturdays. Call 01603 527788

Delice -

E A T I N G

O U T -

E V E N I N G S AT D E L I C E Did you know that Delice in Norwich city centre now offers tapas in the evenings? No, nor did we! Emma Outten has a taste

IT’S ALWAYS GOOD to know that Norwich has somewhere new to eat on a summer-inthe-city evening, in a bid to get us to head out not home, as the saying goes. And it’s always an intriguing prospect when a popular place to go in the daytime decides to try its hand at opening in the evenings as well. So with that in mind we went to Delice on Castle Meadow for British style sharing platters and wine. It’s long since been known as a place to go for baguettes and so forth at lunchtime (it was previously known as Delice Patisserie but owner Judy took charge around three years ago and it has since become known for being a lovely coffee shop and ice cream parlour). What’s on offer in the evening is tapas with wine and beers. The tapas menu includes, for instance, Colman’s Mustard and Norfolk honey roasted peanuts, but it was the boards that we had really come to try: I went for the Norfolk Cheese Board (£9.50), comprising Copys Cloud, Smoked Norfolk Dapple, Walsingham and Binham Blue – served with a selection of crackers, local homemade chutneys and butter. My partner, on the other hand, went for the Fish Board (£10.50), featuring smoked

salmon, potted prawns, smoked peppered mackerel and Cromer crab cakes with a sweet chilli dipping sauce - all served with toasted baguette slices and a wedge of lemon. But there’s also a Trealy Farm Meat Board (Trealy Farm is based in Monmouthshire, Wales, and is known for offering exceptional British charcuterie); a Veggie Board and Antipasti Board to choose from. On the drinks menu are the likes of Adnams Bitter and Aspalls Cyder but we both had a glass of Chilean Sauvignon Blanc (£4.95 for 175ml). There’s a new dessert menu, including Figs & Mascarpone (lightly grilled fresh figs served with mascarpone cheese and local honey), and there’s also a very long list of Ice Cream Sundaes. And the homemade cakes include a gluten free option. However, I opted for Ronaldo’s Ice Cream – there are 21 flavours to choose from and a Flavour of the Month, which just so happened to be Norfolk Lavender when I went (at £2 a scoop). Delice offers relaxed dining, and a new opportunity to keep the heart of the city centre open for business after hours.

IN W

WHeRe £3.50 SOLD

JU NE 2016

FOOD & DRINK

EB U RG H

FIRE

SUB FOR 12SCRIBE ISSUES FOR JU ST

£35

& FEAST IN SOUTH NORFOLK

Grow it, SUBSCRIBE NOW Cook it, Eat it,

d to that you are guarantee A SUBSCRIBER? It means your get to our eav WHY NOT JOIN US AS end we as Feast first every month t class, the enjoy the latest copy of They are posted out, firs ps! sho the in are y the sible - and pos as n copy to you before soo as press so you get them ting prin the ve lea y minute the ps, either! about going to the sho will you don’t have to worry is the July edition which get l wil you e first issu d and foo the in If you subscribe now, the ing pen hap is t all that feel to it and reflec h summer NORFOLK rfolk to a new e a hig AThav THE ROYAL SHOW as delights in north No tap new m fro , ion reg drink world in our rfolk. h restaurant in South No much loved features suc lude all our regular and and de gui mo giz And it will, of course, inc gadget and restaurant reviews, the food or as our wine column, our a mover or shaker in the h wit w’ rvie inte ‘big the s plu s file pro f che the drink world. ere you can enjoy a lovely e great to stay locally wh nd We suggest somewher at news and gossip rou gre a e icious dinner, we hav s son sea the t lec ref overnight trip plus a del to . We try ht new businesses, too well as as d lan Eng of up and we love to highlig t eas the ortant to people here in and what is actually imp and developments. the latest national trends h wit e dat keeping up-toyourself, it is also a for ht think of a subscription While many of you mig foodie in your life. cate perfect present for the mise to inform and edu k about joining us, we pro thin l wil you I do hope , too! - and have plenty of fun

S B W a STr dy r a H h a Sar

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RECIPES WITH RED POLL BEEF - NORFOLK’S NATIVE BREED IN NORTH NORFOLK REVIEWED: THE LIFEBOAT AT THORNHAM

lkmagazine.co.uk to buy www.feastnorfoROADTEST: 54 A on SEASIDE HOME 07711 4460HOLIDAY Pay with Paypal - visit ah Hardy someone, call editor Sar to talk to like uld wo If you

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G A D G E T S

G I Z M O S

Berry nice, indeed!

With strawberries coming into season, we celebrate this most English of fruits with a juicy selection of kitchen goodies

02. 03.

01.

03. 04. 01. Round Cocktail Stick, £2.50, Tiger Store, Intu Chapelfield, Norwich 02. Strawberry Tea Towel, £12.95, Annabel James, www.annabeljames.co.uk 03. 12 Cake Cup Cases in Jade Stripe and Strawberry Print, £3.50, Sisters Guild, www.sistersguild.co.uk 04. Kew Gardens Strawberry Fayre Teacup And Saucer, £15,Creative Tops Ltd, www.creative-tops.com 05. Wooden Produce Tray, £13.95, Dotcomgiftshop, www.dotcomgiftshop.com 06. Kitchencraft Strawberry Slicer, £4.99, Youcook ltd, Hunstanton, www.you-cook-ltd.co.uk

06. 06. 05.

VISIT

www.strawberr ydelights.co.uk

VICTORIA & CARL DURRANT

Strawberry Delights -

B U S I N E S S

Husband and wife team Carl and Victoria Durrant create the most beautiful chocolatecovered strawberries which are a perfect summer treat as the British strawberry season begins TAKE TWO DELICIOUS GOODIES, put them together and you have a simply irresistible treat to enjoy! Strawberries and chocolate are top of most people’s list of foodie favourites and a new Wymondham-based producer is creating something very special with them. Strawberry Delights is the brainchild of Victoria and Carl Durrant and is just about to celebrate its first anniversary. Working out of her own home kitchen, Victoria creates chocolate covered strawberries with real melt-in-the-mouth appeal. Carl helps with the marketing, website and admin side of the business. The strawberries, from McCarthy’s wholesalers in Norwich, are coated in milk, plain or white chocolate, with various extras such as sprinkles or nuts. The chocolates are either sold in boxes of 12, which start from £15, or Victoria makes beautiful ‘bouquets’ with them which start at £30. She explains: ‘I really started to make them for friends and family mainly because I love strawberries and chocolate! I’m on maternity leave at present and Carl works for a management service company. I enjoy being creative and this job works really well with the children, four-year-old Joshua and Sienna, who is almost one.' Much is trial and error, with Victoria constantly road testing new ideas and

flavours. ‘I am always thinking of what might work, we are looking at using flavoured and infused chocolate next.’ She creates the chocolates just hours before they are delivered to ensure their freshness and says that they last for up to three days. ‘We do have a small delivery charge for places outside of our immediate area,’ she says. Victoria says her creations are proving really popular as presents, say for birthdays, as a congratulation or to celebrate a special anniversary. ‘And I am doing a little corporate work, too - they can be a talking point.’ The creations are also very popular at weddings, with Victoria offering favours, towers and platters, all linking to a wedding’s theme or colour scheme. The couple also cater for children’s parties. Victoria can cater for gluten free and dairy free diets, and other special requirements, and all goodies can be personalised. So for a delicious and unusual gift or just a treat for yourself, Strawberry Delights will indeed, delight!

Sarah Ruffhead -

C O L U M N

ALMEJAS

CROQUETTES

FIVE OF THE BEST North Norfolk foodie and blogger Sarah Ruffhead, tells us the five things she has loved eating this month

always keep some in the freezer which are perfect for that croquette crispy coating.

ONE Venison at The Victoria at Holkham. It was scrumptious; medium-rare, slightly charred, seasoned well and served with spring greens, creamy dauphinoise potatoes and a red wine reduction, which always pairs well with game. I have served venison with a blackberry and port jus before now, which also works well.

THREE I always look forward to the very first taste of new season asparagus. I usually like my asparagus cooked simply: just steamed and served with melted butter and a twist of sea salt, but I spied this recipe by Rose Prince for Asparagus Mousseline with puff pastry grissini, and simply could not resist it. This elegant starter (or supper dish) is dead easy to do, and our Sharrington asparagus was bought at Burnham Market Village Stores, just after seeing it delivered. The sauce was a light, buttery, lemony confection, drizzled over the asparagus, and the grissini was flavoured with Parmesan and cayenne pepper.

TWO I love croquettes, and I love the challenge of using up leftovers. I had roasted a whole ham, eaten it several ways (with parsley sauce, Cumberland sauce, and in a good old ham sandwich with pickle), and then my husband, Andrew, turned the last pickings into a classic Spanish dish called 'croqueta'. We love José Pizarro's cookery books, and I have made his recipe for crab and prawn croquetas, but the ham in the bechamel sauce with flat leaf parsley were morsels of delight. I whizz up leftover bread for breadcrumbs, and

FOUR I have always loved kippers, despite their bones. And locally bought (and smoked) kippers for breakfast are a great weekend treat. I have just savoured them with a thick slice of toasted Pain a l'Ancienne (crusty, chewy and with a hint of sweetness), and blood orange marmalade. This is a great combination, with the spicy tartness of the orange cutting through the smokiness of the fish. Both are my absolute favourites and bought from the famed Humble Pie deli here in Burnham Market.

FIVE As you read this I will be in Southern Spain in our house overlooking the sea. I am mad about clams – they are definitely one of my top ten things to eat, and I always positively groan with pleasure when I tuck into a plate of Spaghetti Vongole, with its slightly sticky, garlicky pasta, and its need to pluck the clams from the shells. It's the whole messy business that's part of the pleasure. There are two kinds of clams that we enjoy here in Spain: the regular Almejas, and Cocinas (which are slightly harder to find - small and sweet with shiny purple shells). We always eat them by the beach at Merendero José Jiminéz, and they are served with parsley, garlic, a twist of lemon and plenty of floury bread to mop up those delicious juices. Oh, and a large glass of Faustino white wine.

VISIT

www.sarahruffhead.com

The Norfolk Olive Tree Company -

C O L U M N

OFF OUR

TrEE VISIT

www.thenorfolkolivetreecompany.co.uk

Antonia Smith and her husband Paul set up The Norfolk Olive Tree Company in the heart of historic Norwich a year ago. Here she tells us just why their trees are surprisingly suited to our temperate climate

W ANTONIA SMITH

hat plants do you associate with Norfolk? Mustard? Certainly. Turnips? Maybe. Olives? Probably not. And yet here in Norfolk's temperate climate they thrive well and produce enough fruit to preserve and brine; offering a fresh alternative to sloe gin or chutney as the 'go to' homemade gift for friends. My husband and I set up The Norfolk Olive Tree Company a year ago, importing olive trees from Spain and Italy. Friends thought we were 'off our tree', quite literally, to set up such a venture. But sometimes you have to go out on a limb (enough of the puns!) Many people think olives are fragile and demanding plants that need permanent sunshine. However, they tolerate a wide range of temperatures and can withstand frosts down to -15Ë&#x161;C. What most people don't realise is, that like all fruit trees, cold weather is integral to the olive tree producing fruit. They need at least two months a year of cold weather to flower then fruit. As I sit here in the shelter of our courtyard surrounded by our lush evergreen olive trees, I'm reminded of holidays in Nimes or Collioure in high summer, but I'm enjoying coffee in my green oasis nestled in the heart of historic Norwich. For many years now Paul and I have been taking off in our trusty camper-van heading for the Med with our children Scarlett and Luca for the entire summer break. Parking up by the beaches of the Languedoc, resting in the foothills of the Pyrenees or picnicking amongst the olive groves of Tarragona. We love resting under the branches of the wizened olive tree as we sleep off our lunch of wine and cheese listening to the hypnotic sound of the crickets.

Olive trees can live for hundreds of years and the cold weather and age is one of the contributory factors to their gnarled bark that we love so much. Their bark can look like faces or animals as you gaze at them, they really are a magical tree, O'live O'Life, a customer of ours, remarked wistfully when visiting our show garden recently. The olive tree has, for a long time, been part of myth and legend, and stories date back as far as the Goddess Athena who is said to have made a gift of an olive tree to the city of Athens. The olive tree has also famously been represented in art with perhaps the most famous being Vincent Van Gogh who was so obsessed by their beauty he painted a series of 18 paintings. We now boast a rich variety of olive trees for sale from the ornamental Pom Pom Tree, the Cloud Pruned Tree to ancient gnarled specimens up to 300 years in age. There are more than 800 cultivars of olive but we've chosen the four most reliable for the UK climate. The Lecchino and Frantoio olives are from Tuscany and have great tolerance for the cold. I was surprised when visiting our Tuscan suppliers in April how cold it was: I was armed with nothing more than kitten heels and a dolce vita-inspired robe to be met by snow clad mountains! Not an experience I wish to repeat. Our Spanish olives are the Arbequina and the Picual - both are self-pollinating and favourites for their plentiful fruit yield. The Arbequinas, I've discovered, are delicious once cured and we're lucky enough to have a recipe from a customer that had been handed down to her by her grandfather. No chemicals, no manufacturing, but a melt in your mouth triumph for olive lovers. October is traditionally the best time for harvesting olives but our olive trees are still full of fruit, just waiting to be cured, preserved or simply admired!

Recipe Overleaf

reader recipe

NOT AN ACCURATE IMAGE OF DISH - FOR ILLUSTRATION PURPOSES ONLY

BAKEWELL CAKE

Our reader Lisa Billman, from Hethersett, says this is a quick, easy and impressive cake to bake. Enjoy! Preparation time: 10 mins Cooking time: 50 mins INGREDIENTS 210g of ground almonds; 210g of softened butter; 210g of self raising flour; 210g of caster sugar; 3 free range eggs; 10ml of vanilla extract; 250g of raspberries; 2tbsp of flaked almonds; 1tbsp of icing sugar

METHOD 1. Heat the oven to 180 ° C / 160 ° C fan / gas mark 4; 2. Grease and line the bottom of a 22cm loose bottomed cake tin; 3. Place the ground almonds, butter, flour, sugar, vanilla extract and eggs in a food processor and pulse until the mixture comes together; 4. Cover the bottom of the tin with half of the mixture and smooth over the top; 5. Sprinkle over the raspberries; 6. Cover with the remaining mixture and spread it over the raspberries - don’t worry if some raspberries aren’t completely covered; 7. Scatter the flaked almonds on top; 8. Bake for 45-50 minutes until golden; 9. Cool on a wire rack and then dust with icing sugar

COOK'S NOTES I have also made this using gluten free flour (Doves) and it turns out perfect - just add an extra half an egg and a splash of milk. Also, fresh raspberries are lovely but frozen work just as well

Serves 8-10

Olives -

R E C I P E

CURE ALl The Norfolk Olive Tree Company has come up with four steps for preparing and curing black olives

STEP ONE Slit each olive down one side from north to south (along the length of the olive). It does not have to go down to the stone/pip. Put the olives into a bucket or container and cover completely with water. Change the water once every day. After two weeks you can start tasting an olive. If the bitterness is gone you can proceed to step two. STEP TWO Rinse the olives properly and pour off the water leaving the olives in the bucket. Make a salt water solution in a separate bucket using the ratio of 1kg packet of salt to 10 litres of water. You probably won't need this much so scale down depending on the quantity of olives. Pour the salt water into the bucket of olives until they are completely covered. You may find that the top layer of olives is floating

out of the water. If so use a plate or something similar of appropriate size to hold them down. After about one and a half days take out one olive and thoroughly rinse it with water and taste. It should be salty already and you can proceed to the next step if the saltiness is ok for you. If it is not salty enough leave it for another half day and test again, and so on. STEP THREE Rinse the olives properly with clean water. Empty the bucket of the water leaving the olives in the bucket. Fill the bucket with any cheap white spirit vinegar until the olives are covered. After about six hours they should be ready. Take one olive, rinse and taste. If it is ok go to the next step. If you find it too acidic go back to step one for a day or so, this will remove some of the bite. If all ok go to step four.

STEP FOUR Take a wide mouthed sterilised glass bottle with screw top. It is important that the bottle is very clean. Put the bottles through a dishwasher first. Coffee jars or mayonnaise bottles will do just fine. Fill the bottle with olives, but leave at least a centimetre gap at the top of the bottle as you are going to eventually cover the olives completely in sunflower oil. As you fill the bottle with olives put in some garlic cloves and dry oregano. Try to do it in layers. Now and then you can throw in one little fresh chilli and or some whole peppercorns. When your bottle is full pour in sunflower oil until the olives are completely submerged in oil. Cut a piece of greaseproof paper about twice the size of the mouth of the bottle and cover the mouth with it and then screw on the lid tightly.

Give usa twirl Sara Matthews runs Your Gluten Freedom, visit www.yourglutenfreedom.co.uk

This month our â&#x20AC;&#x2DC;free fromâ&#x20AC;&#x2122; writer Sara Matthews joins the craze for spiralising - but offers us cake, too!

Your Gluten Freedom -

R E C I P E S

SPIRALISED CARROT WITH GARLIC AND PUMPKIN SEEDS If you love spaghetti or pasta, why not try spiralising? This new craze is a delicious way of getting your five a day. If you are looking to cut back on your carbs, and increase your fruit and veg consumption, this inexpensive gadget could transform the way you cook your veg. A spiraliser turns fruit and veg into low-calorie lowcarb ‘pasta’, ‘noodle’ or ‘rice’, quickly and easily. This is a great side dish and is as delicious hot or cold. The other great thing about this dish is that you can make as much or as little as you like INGREDIENTS 4 medium carrots, spiralized – I would estimate one small to medium carrot per serving; 1 garlic clove, crushed; 1tbsp of toasted pumpkin seeds; rapeseed oil METHOD In a hot dry pan add the pumpkin seeds and lightly toast. Set aside once done. In your pan add a dash of oil then the garlic and carrots, and very gently stir-fry for a couple of minutes to heat through and lightly soften; add the pumpkin seeds, stir to coat in the garlic oil and then serve

Serves Four

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Your Gluten Freedom -

R E C I P E S

SALMON FISHCAKES

Serves Six

RASPBERRY AND LEMON DRIZZLE CAKE

These are great on a BBQ or simply grilled and served with a tasty salad as a light lunch. I have made these with salmon, but if you don’t like salmon you can use any fish. You can make them as a batch and freeze to make a great midweek meal with little preparation

This is a gluten free and dairy free cake. It’s moist and looks the part on a summer buffet table. You can replace the raspberries with chopped strawberries, although the raspberries give it a beautiful tartness. It’s just the type of cake I like when you have unexpected guests, as it’s a bung it all in the bowl and cook recipe!

INGREDIENTS 500g of potatoes; 275g of salmon fillets; 3-4 spring onions; 1 free range egg; 1½ tbsps of plain gluten-free flour; salt and pepper to taste; chopped parsley (about 1 heaped tbsp when finely chopped); 1tbsp of lemon juice; GF plain flour to dust METHOD Place the salmon and lemon juice in a tin foil parcel and secure the top to keep in the moisture. Place in the oven and cook at 170 ° C for 15-20 minutes or until the salmon is cooked through. Wash, chop and boil the potatoes until soft, then mash. Once the salmon is cooked and cool, place in the fridge. Place the mashed potatoes in the fridge for at least 1 hour to chill. This makes the cakes easier to shape. Once both are fully chilled (I usually leave both overnight), add the mashed potatoes, salmon, salt and pepper to taste, flour, finely chopped spring onions, chopped parsley, and egg, then mix together in a large bowl with a fork. Once evenly mixed, divide into six and shape. If you are making these for children, you may find one fishcake too big so I usually roll it into ball shapes to make bites - each fish cake would make 3-4 bites. To make it easier, roll the fishcake in flour so it doesn’t stick to your hands when moulding into shape (at this stage the cakes/bites can be wrapped and placed in the freezer). To cook, either place under grill and cook both sides until golden brown and hot throughout or place on a BBQ. You can also bake them in the oven but be sure to turn them halfway through cooking to ensure an even colour. Serve with a chunk of lemon

INGREDIENTS 200g of dairy free spread; 140g of light brown sugar; 150g of self-raising gluten free flour; ½ tsp of baking powder; zest of one lemon (reserve juice for icing); 100g of raspberries (any berry will work in this cake) For the icing 1-2tsp of reserved juice from lemon; 30g of icing sugar; pink food colouring METHOD Preheat oven to 180°C/160°C fan assisted/gas mark 4. Prepare a loaf tin by greasing and lining it with parchment. Place all the ingredients, except the raspberries, into a bowl and whisk to combine. Add the raspberries carefully, stirring them through with a spoon, being careful not to break any. Transfer to a loaf tin and bake for 45-55 minutes or until a skewer inserted comes out clean. Leave the cake to cool for 10 minutes then transfer to a wire rack to cool further. Once the cake is cool, mix the icing ingredients and drizzle over cake. Top with the raspberries and serve

books

hot off the press A Norfolk style setter and a former Radio 1 DJ join those releasing new cookery books this month!

COOK HAPPY, COOK HEALTHY by Fearne Cotton £20

A collection of healthy recipes from the DJ and TV presenter, Fearne Cotton. Cook Happy, Cook Healthy, is full of easy, fast and healthy recipes for everything from breakfast and speedy suppers to baked treats including Quick Granola, Courgette Fritters with Herby Yoghurt Dip, Halloumi and Roasted Beetroot Salad, and Almond and Apricot Biscuits. Sensitive to food bills and busy households, the ingredients are widely available, few in number, and the methods very simple. ‘Most of the food you put in your body should have ingredients that make your skin glow, your hair shine, your body feel energised, your eyes bright and your kids and friends happy. Even the naughty treats can have good stuff in them too! If you love cooking and baking and are happy, like me, to whittle away the hours with spatula in hand then hopefully you'll enjoy my ideas and recipes,’ - Fearne Cotton

COOK'S ENCYCLOPAEDIA

SAMARKAND

by Tom Stobart £14.99

by Caroline Eden & Eleanor Ford £19.99

A compendium of just about everything we eat and how we cook it, arranged alphabetically from Abalone (edible sea snails) to Zampoene (Italian sausage). Stobart explains all the common processes from bottling, brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given to illustrate how they are used. Stobart describes how baking powder works, the temperature at which bacteria grow, and how to make your own tomato ketchup. He travelled widely, both as an explorer and a film maker, and this book alternates between exhaustive reference work and handy recipe book.

For foodies and travellers who are looking to try something new, Samarkand in Uzbekistan could be the answer. This features traditional recipes little known in the West, adapted for the home cook; personal travel essays, and a list of essential ingredients for the store cupboard. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Plov with Barberries, Pomegranate and Quince, Kefir Pancakes with Blackberry Syrup and the all-important breads of the region.

TANYA BAKES

FOOD FOR ALL SEASONS

by Tanya Burr £16.99 Following the phenomenally successful Love, Tanya, YouTube beauty, fashion and lifestyle blogger Tanya Burr is back with her very first cook book. In Tanya Bakes, she shares her passion for baking along with her favourite recipes. There’s everything, from everyday staples to sweet treats for special occasions. Recipes include caramel cheesecake and Earl Grey tea loaf.

www.feastnorfolkmagazine.co.uk

by Oliver Rowe £20 A guide to seasonal food through the year and how to cook it. Food for All Seasons is a touching and informative culinary journey exploring the way our lives and our food are intertwined. Oliver Rowe has cooked at the highest level and in this book, he draws on his wealth of experience to bring seasonal food to life. Oliver trained at Moro and went on to open Konstam, and award winning restaurant in King's Cross. There he focused on local, seasonal food and starred in BBC2's The Urban Chef which tracked his efforts to uncover suppliers in and around London.

l a n o i Nat E R U TREAS

r Howell has just hu rt A r he tc bu r te as m ds North Norfolk at a national food awar ar Ye e th of r le ai et R been named flagship shop in s hi ts si vi n te ut O a m ceremony. Em s about his winning way t ou nd fi to ea -S he t-t Wells-nex VISI T

ww w. ar th ur ho we ll.c om

Arthur Howell B I G

I N T E R V I E W

"He is still more than a little surprised to have won the coveted main award, as he had already won the East Anglian Champion award and the Butcher of the Year award"

55 13

WEEK AFTER WINNING Retailer of the Year in the Farm Shop & Deli Show Awards 2016 at Birmingham's NEC and it’s business as usual for master butcher Arthur Howell, back in his shop on Staithe Street, Wells. There may be something very traditional about the shop, with its classic hung meats, but, make no mistake, you don’t win three awards at a national food event without embracing modern times. The family butchery business was established way back in 1889 when his great grandfather founded the Arthur Howell Butcher and Game Dealer in Binham. Arthur’s earliest memories include taking part in Wells Carnival procession, at the age of six or seven. ‘The night beforehand we would dress up the whole of the shop in garlands but because we were up all night I would often doze off to sleep as we were going round the procession!’ recalls Arthur, who is wearing his trademark red coat and sitting in the main office above the shop, along with wife Liz, office manager, and daughter Alex, the fifth generation. He is still more than a little surprised to have won the coveted main award, as he had already won the East Anglian Champion award (for the third year running) and the Butcher of the Year award, at the event which attracts thousands of food producers, suppliers and retailers. On winning the award, his usual cheery face must have had an altogether different expression: ‘I had tears in my eyes when I picked it up. I was speechless. I can’t even remember what I said.’ Ask why he and the team won, and all three members of the family wonder if it has something to do with the fact that they are a very traditional family business, but are not afraid to modernise and diversify if and when the opportunity arises. ‘You must change when change is needed,’ notes Arthur.

ARTHUR HOWELL

Arthur Howell -

B I G

I N T E R V I E W

In addition to running butcher’s shops in his hometown and Burnham Market, Arthur also owns a bakery, a delicatessen and a fishmonger’s shop in Wells. They are passionate about Staithe Street, so when the opportunity to take on the bakery arose in 2008, Alex re-trained and rose to the challenge (perish the thought that shoppers may be tempted to head to Fakenham for their bread and meat!). ‘The reason why we went into different aspects of food is to keep people coming into this street, so they know they can get fish, they know they can go to a deli.’ Arthur says of the latter, which opened in 2011: ‘We wanted to have a raw meat/cooked meat separation.’ So the butcher’s shop, which has an abattoir at the rear, concentrates on raw meat (Arthur was talking about introducing goat meat to the range the following week) whereas the deli concentrates on cooked meats, pies, cheese ‘and as many local things that we can.’ Expect to find Jo Coubrough’s JoC’s Ales, for example. He says of the Burnham Market shop: ‘That’s a little bit different because we sell more general meat products - cooked and raw. We don’t do veg anymore as I didn’t like the look of them!’ Has he seen food trends come and go as a butcher? ‘We still sell the same amount of steak and stewing beef; but I would say that joints have slowly dropped off.’ Chicken remains a popular choice for a roast: ‘It’s one of those items you can put in your shop window and say all of those chickens in that tray are £3.50. ‘I would eat meat every day,’ says Arthur, although he confesses: ‘My favourite meal – although everyone will complain - is fish and chips,’ either from French’s Fish and Chips on The Quay or The Crown. His favourite meat, on the other hand, ‘would definitely be a sirloin of beef.’ Arthur mainly sources his meat from the Holkham Estate, so food miles are low, particularly if you take into account the abattoir. This latest award certainly helps to cement north Norfolk on the map as an area of outstanding local produce and quality food retailing. He often teams up with hotelier Chris Coubrough, most recently at the East Anglian Game and Country Fair and will be doing so again at this month’s Royal Norfolk Show. ‘I try very hard to promote anything to do with Norfolk,’ says Arthur, who was also shortlisted in the Butcher category at the Countryside Alliance’s Rural Oscars 2016 awards, held at the House of Lords last month. Concluding on the secret of the Arthur Howell success story, the master butcher says: ‘We have a tendency to just evolve as things come along. It’s such a nice little business.’ ARTHUR AND HIS TEAM

Norfolk Herbs -

F A R M I N G

Norfolk Herbs, near Dereham, celebrates its 30th anniversary this year. Emma Outten speaks to herb grower Rosie Clifton-Sprigg VISIT AND

www.norfolkherbs.co.uk www.homescentherbs.co.uk

mint CONDITION

Norfolk Herbs can be found at various events in the county, including Woodgate Nursery Specialist Plant day with the Norfolk Nursery Network, in Aylsham, on June 18 and 19

ROSIE CLIFTON-SPRIGG

YOU MIGHT IMAGINE that herb grower Rosie Clifton-Sprigg walks around her farm in a Laura Ashley dress carrying a garden trug – but that couldn’t be further from the truth! Rosie, along with husband Brian and son Oliver, runs Norfolk Herbs, on Blackberry Farm, based in Dillington, near Dereham. They are growers and suppliers of naturally raised culinary, medicinal and aromatic herb plants, both wholesale and retail/mail order – and this time of year is the busiest, explains Rosie, who had only just found time to sit down: ‘It’s incredibly seasonal so we actually earn our living in about four months. It’s literally 24 hours, seven days a week,’ she says. Norfolk Herbs began life in 1986 in the village of Wendling, when the business was originally known as Mill Farm Pot-Pourri. ‘I started growing scented plants and it just snowballed from there,’ she recalls. ‘My husband joined me and we carried on doing herbs in general, whether they were medicinal or culinary or aromatic.’ The business has changed over the years: ‘We started off with a very small retail base and wholesaled around Norfolk and Suffolk and Essex and a bit of Cambridgeshire in one little van. ‘We moved site in 1992 to give us more land and now, of course, with the advent of the internet it’s a whole new ballgame.’ These days the specialist herb nursery, on an 11-acre site, sells plants wholesale to garden centres, tourist outlets and farm or health shops all over the UK. And 10 years ago they set up online mail order business Home Scent Herbs. She adds: ‘I think the culinary side of it has got to be the largest side, so every year a different herb is the most popular – it depends what’s been

Saving time and money for farmers across East Anglia

on television, who’s cooking what and what’s been printed in magazines - every year it’s something new.' This year, as she continues: ‘Healthy varieties are much sought after: things that will substitute sugar or salt in a diet – there’s so much talk about that in the media at the moment, so a lot of herbs can help flavour the food and take away the need for those two items. There’s stevia, the sugar plant; plus winter savory is really popular because it’s a salt substitute.’ Then there’s mint. ‘How many mints do we do? I’ve got an order form in front of me, so I’ll count,’ says Rosie, before concluding, ‘There’s about 26 different sorts of mint that we do and they are always hugely popular. ‘We introduced a new type called Thai mint last year which we like very much; or there’s strawberry mint, lemon mint and grapefruit mint – the list goes on.' All in all there are around 300 different varieties of herbs on offer. Rosie enjoys cooking with them – when she has time, of course. ‘In the summertime we don’t really eat much - we just grab what we can when we can.’ She likes the seasonal nature of the herbs: ‘If it’s a short season I think ‘I’ve got a month to enjoy this’. It’s great when you smell it and taste it again because it’s been a whole year since you last had it.’ She is looking forward to eating basil this summer, for example, adding, ‘we just had a meal with our wild garlic at the weekend: aubergine and pasta and Parmesan cheese with a load of wilted wild garlic on top. It was very simple – we didn’t have time to do anything complicated!’ She concludes: ‘We love herbs.’ Never mind the phrase wake up and smell the roses. At Blackberry Farm it’s a case of: ‘We can smell the herbs – we wouldn’t want to do anything else really.’

01603 881 881 @AngliaFarmers

www.angliafarmers.co.uk

Goodies -

S H O P

F R O N T

This month Andy Newman calls in at Goodies Food Hall in south Norfolk, one of the regionâ&#x20AC;&#x2122;s first farm shops and now one of the biggest!

Goodies Food Hall, just off the A140 between Long Stratton and Pulham Market, is open Monday to Friday 9am-5pm, Saturday 8am-5pm, and Sunday 9am-4pm. More details at www.goodiesfoodhall.co.uk.

STUART AND KIM GOODERHAM

BUYING DIRECT FROM FARMERS has come a long way since the pioneers started parking trailers in lay-bys to sell sacks of potatoes and punnets of strawberries. Nowadays, the enthusiastic foodie can meet the producer and buy their goods in a variety of ways, from monthly farmers’ markets to farm shops, which range from the ‘farm gate’ unit selling just a few lines, to sophisticated food halls offering everything you need to create a gourmet meal. There are a few of these in Norfolk, and they have become foodie destinations in their own right. One of the first to appear – and still one of the most popular – is Goodies Food Hall near Pulham Market in south Norfolk. This is a prime example of a farming concern which has graduated from the lay-by trailer to the full-service food hall and cafe. The first thing that strikes you about Goodies is its sheer size. Clearly visible across a field from the main Norwich to Ipswich road, Goodies is housed in a huge converted barn, and attracts customers from all over Norfolk and beyond. Yet it remains very much a family affair, and is still somewhere you feel is inextricably linked to the farm it sits on. Stuart Gooderham and his wife Kim opened the shop in 2002, after South Norfolk District Council had put paid to Stuart’s previous attempts at food retailing. Stuart has lived on this land all his life. His father bought the farm in 1959, and as is the way of things in the country, helping out on the farm was a big part of Stuart’s childhood. When he got to the age of 16, he was told by his dad that if he wanted to earn more money, he would have to create another income stream for the farm in his own right. This was the beginning of Stuart’s entrepreneurial flair. He bought 25

turkeys to raise, and it wasn’t long before he was supplying several hundred, mainly selling direct to the public. Then, in the 1980s, when potato prices were at rock-bottom, Stuart’s dad encouraged another retailing idea, offering him 50p for every bag of spuds he could sell to the public from a trailer at a nearby lay-by. This proved to be an inspired idea, and before long Stuart was selling between six and eight tonnes of potatoes every weekend, and more importantly meeting customers and listening to what they wanted. Sadly, local bureaucracy was rather less keen on this brand of entrepreneurship, and SNDC evicted Stuart and his trailer from the lay-by. Reluctant to give up, he moved the trailer to the farm gate, where passing trade was very small – but his reputation for quality produce eventually meant business started to grow. And so the idea of opening a farm shop was born. The move meant a big investment – but the couple were confident it would pay off. ‘We kept it really tight, we weren’t flamboyant – we worked hard with the money we had,’ says Stuart. ‘We never worried about the money, because we knew it would work.’ Nevertheless, with few similar farm shops operating in Norfolk at the time, the early years were a big learning curve. At first the shop sold the farm’s own meat, local beef, lamb and poultry, and vegetables from local producers. The coffee shop was added a year later, but the realisation soon came that customers wanted more. New lines followed, always with the emphasis on quality, and localness where possible. A large cheese and deli counter; a bakery making pies, pastries and puddings; local wines and beers; and speciality foods are all to be found here. ‘We are now very definitely a food hall, not just a farm shop,’ explains Kim.

A more recent innovation is ready-made meals – but these are a world away from the additive-laden, tasteless versions on offer in many supermarkets. At the heart of them is the meat counter, with dishes on offer such as pork steaks in honey and mustard sauce, or breast of lamb stuffed with apricot, ginger and rosemary. At £10 for three two-portion packs, these are proving very popular. After a recession which was rough for everyone in retail, Goodies is noticing a welcome trend back towards more specialised food shopping. ‘During the recession the thing people were after most was discounts,’ says Stuart. ‘But now people are starting to do their food shopping with a butcher, a baker, a greengrocer. Customers are still looking for value, but they are prepared to spend more to get better quality.’ Goodies may have been innovative when it opened, but Stuart and Kim are certainly not standing still – that entrepreneurial flair is still very much evident. This year they have created a lovely outside eating area for the cafe, complete with extensive play area, and plans are well advanced to extend the building to add more covers and more retail space, especially for an enhanced range of fruit and vegetables. Future ideas include creating a tasting area, and even letting out small units to other retailers to create a real destination for shoppers. It’s a far cry from selling sacks of potatoes from a trailer in a lay-by off the A140. Goodies demonstrates that innovative ideas, the courage to see them through, and hard work can lead to business success in the world of food, even when competing against the big supermarkets. Goodies blazed a trail which has been followed by others in Norfolk, and our food shopping scene is the better for it.

VISIT

www.thechocolatedeli.co.uk

The Chocolate Deli

DALE SKIPPER

A R T I S A N

P R O D U C E R

The Chocolate Deli

THEY SAY CHOCOLATE RELEASES happy hormones, and it certainly had a positive effect on Dale Skipper when she was pregnant with both her sons. During both pregnancies she forged ahead with her dream of starting her own artisan chocolate making business. When she was pregnant with Jacob, now nearly 14, she started selling her chocolate at farmers’ markets in north Norfolk, and then when she was pregnant with Oscar, who is 10 this year, she opened The Chocolate Deli in Little Walsingham. Dale had originally trained in ceramics in King’s Lynn – mould making, throwing pots, slipware and so on - but she had also loved cooking, especially with chocolate. After working at Kinnerton Confectionery (where, incidentally, she met her husband), she had that eureka moment of deciding to combine the two skills of hand decorating chocolate moulds and cooking. She describes her time at the Fakenham-based confectionery company as ‘brilliant’, adding, ‘I saw both sides of it: the industrial side and the hands on approach.’ But she makes the point: ‘I always wanted to do something for myself.’ And she adds: ‘With the ceramic training as well I could approach it in a different way. I could use my artistic background.’ After doing the markets for a couple of years, Dale decided she needed a building (one reason being

that an open-air stall in the summer is not the most ideal conditions for chocolate). Fortuitously, and in true ‘Chocolat’ style, a shop became available in the religious village of Little Walsingham, affectionately known as England’s Nazareth. Referring to the book by Joanne Harris (and film starring Juliette Binoche and Johnny Depp), Dale comments: ‘It’s just a happy coincidence, but we will literally have bishops, vicars, nuns, and the whole clergy coming in.’ She says of the shop which will celebrate its 10th anniversary this September: ‘I’m still waiting for Johnny Depp to come in.’ Her bespoke chocolate creations are kind of to die for. Take the chocolate skulls, for example: ‘We do small versions which you can put in the palm of your hand or we do life size ones as well - we get a lot of people using them for wedding cakes (the whole death do us part thing); it’s a little bit gothic.’ And she is well-known for her chocolate lollies: ‘We do wedding favours so we do lollies which have got guests names on - they are really sweet little additions at weddings.’ For her chocolate bars, she uses a single origin 67 per cent dark chocolate from Grenada (‘which tends to be fruitier’) and a 44 per cent milk chocolate from Venezuela. Even the white chocolate contains a minimum of 30 per cent. Dale believes ‘people are looking at chocolate differently now; people are really getting single origin chocolate.’

A chocolate shop in a religious village has a familiar, literary ring to it. Emma Outten chats to artisan chocolate maker Dale Skipper, of The Chocolate Deli in Little Walsingham It sounds as though she would eat chocolate morning, noon and night, if she could. ‘If I’m having muesli or granola, I’ll add cocoa nibs into it. I use it all the time, in cooking.’ And when it comes to the working day, eating chocolate is almost written into the rules: ‘You’ve got to keep sampling.’ When we spoke, Dale was in her new workshop: ‘We’ve just moved to much bigger premises in Wells,’ she explains. Her chocolate workshops have been proving popular, and Dale comments: ‘Because we’ve got space here we’re going to be doing more workshops we do get a lot of hen parties coming in. Now it’s in Wells they can go and have fish and chips on the Quay afterwards. ‘We are trying to set up a small shop area in here as well, with viewing windows, so they can see how and where we make it.’ Over the years The Chocolate Deli has made chocolates for celebrities and major global companies. ‘We did a big chocolate sculpture for Katy Perry, when she was touring in the UK and we’ve done the Brits several times.’ Artists such as Coldplay and Noel Gallagher have sampled her creations. And a couple of years ago Dale was asked by Matthew Williamson to make some lollies for his London fashion week spring summer show. ‘It’s a brilliant perk of the job,’ says Dale. So what’s the secret to her success? ‘I suppose it’s using chocolate in a fun way - it’s doing things slightly differently to the norm as well.’ This artistic chocolate maker turns 40 in the autumn. Will a big chocolate sculpture feature in the celebrations? ‘Oh yeah!’

STEVEN WINTER

C O L U M N

flour

power

Our in house baker Steve Winter tells us about his plans for a totally Norfolk loaf, one grown, milled and baked in the county

twitter @bread_source

BREAD SOURCE can be found at Red Lion Street, Aylsham, and Upper St Giles, Norwich. Visit www.bread-source.com ARTISAN BAKERS and real bread enthusiasts are all in agreement in saying that it only requires four ingredients to make bread and certainly no chemicals, additives or dough improvers are needed. I like to call these ingredients the big four: flour, water, salt and yeast. Out of just these four ingredients come all the classics from the baguette to the bloomer, the Campagne and the ciabatta. All are very, very different loaves in looks and personality but they are derived from just the big four and nothing else. The way we bakers change a loaf from being say a baguette to a bloomer is all in the flour we use, how much water we add to the recipe, fermentation times and how we bake it. As one of the big four ingredients, flour sits there right at the top of the list. We love it at the bakery when we receive a fresh bunch of flour but, far from looking for beautiful colours and blooms, we are looking at provenance, protein content and strength. There is a huge surge in interest surrounding milling and flour which is now taking us right back to grain itself and to the farmers who grow it. Gone are the days when unscrupulous millers would bulk their flour out with bone and chalk. Wind and water mills up and down the country are slowly returning to their former glory and milling flour again. Heritage wheats and grains are starting to appear in our breakfast cereals and snacks. Hodmedods, who are well known for producing British grown

peas and beans, are based in Norfolk and are now milling pea and bean flour which is very exciting. Obviously, living in Norfolk, we are used to seeing huge fields of wheat and barley growing just a few miles away from the city and spreading across much of the county. So all this must be ending up in our daily bread, right? Well, not quite. The majority of wheat in this country is grown as a 'safe bet' and turned into animal feed. A lot of the wheat used to make bread in the UK is imported for its strength and comes from places like Canada or Kazakhstan which is then mixed with some of the English grain to bulk it out. At Bread Source we want to use the grain that we see growing in the fields of Norfolk so we bought our own small stone mill. We have been milling grain from Norfolk farmers like Luke Paterson who grows wheat and barley on his farm a few miles from the bakery at Dilham, near Stalham. Putting the grain grown by Luke through our stone mill, to produce the most beautiful unique wholemeal flour, really gives the bakery, and in turn the bread, a sense of place. We are on a mission to get the mill mobile and take it to events and country shows for children to see how their food is produced. But for now you can buy a full range of flours alongside our very own stone milled flour at our shops in Norwich or Aylsham.

MILKW AY

White House Farm -

C O L U M N

This month Charlotte Gurney of White House Farm tells us why she is shopping locally for her milk

THE

VISIT

www.nortonsdair y.co.uk

HUGE APOLOGIES for my typo last month, of course our turkeys are from Great Grove Poultry, woodland reared and from a wonderful farming family in Attleborough

ANYA'S VICTORIA SPONGE

I RECENTLY HAD a tour of Nortons’ Dairy in Frettenham, near Norwich, which is a family farm whose milk, cream and soft cheese we sell in our shop. We admired their robotic milking system that revolutionised the farm a few years ago, and marvelled at the cows as they queued; Marigold barging against Rosalina Jurist in the wait for their twice daily milking session. And as Teresa Norton talked heartwarmingly about the business, the suffocating presence of the supermarkets, her way of life naming each calf at birth and the prospects for a herd of 60 cows in 2016, my mind raced as I winced at the 40 plus litres our coffee machine consumes each week at an embarrassing 89p a pop. Those litres come from cows with no name, miles away, bottled days ago and are almost certainly not grazing on sunny fields of grass minutes from our farm shop. As the car steamed on the way home and the rain persisted, I computed the milk related headlines we see all the time and the harsh reality of what I’d just been privy to. Everyone, in my opinion, young and old, should go and see their local dairy and absorb dairy farming first hand before it’s too late. But that’s just the thing; small dairies like Nortons’ can be counted on one hand - will my daughter be able to show her daughter this timeless way of life in 2050? You can imagine how my ears pricked up when I heard the prestigious BBC Food and Farming Awards announce the winner of their ‘Future Food’ category last month: a small dairy outside Sheffield called ‘Our Cow Molly.’ They had decided that rather than campaigning outside 10 Downing Street about the miserable price of milk, they’d capitalise on their unique, fresh milk. A cow can be milked at 6am and its milk can be in a latté a few hours later at Sheffield University, three miles away. That’s called sustainable farming! Inspired by these events, for an extra 5p a cup, we now bring you Nortons’ milk in your coffee, the freshest milk in the city, and your clearest conscience yet in the knowledge that your hard earned pennies go back to the local economy, supporting a way a life that Norfolk should not lose. Not only that, we’ll make sure the cream in Anya’s epic Victoria sponge comes from the dairy, too. Going forward, I hope Sheffield’s milky movement might catch on here in the eastern region and that the rain clears for the dairy farmers that shape our county. After all, we’re no farm shop if we don’t put our money where our mouth is. WHITE HOUSE FARM, BLUE BOAR LANE, NORWICH, TEL 01603 484627 OR VISIT WWW.NORWICH-PYO.CO.UK

VISIT

www.strattonshotel.com

MY LIFE ON A PLATE Our featured chef this month is Julia Hetherton from Strattons Hotel in Swaffham

Who are you and where do you work? My name is Jules Hetherton and I’m head chef at Strattons Hotel in Swaffham How long have you been there? Three years Where were you before? I was at The Assembly House in Norwich as the pastry chef then as head chef Where did you train? I was born in Norwich but grew up in Africa. My love affair with food began at 13 when I started food and nutrition at school and just loved it. My passion for cooking grew from that and it was when I decided I wanted to be a chef. I came back to Norwich to train at City College Norwich. I won the EDP Food Awards ‘Young Chef of the Future’ in the year I graduated. At college I met Richard Hughes and continued my training with him at The Lavender House, Brundall. I also worked at Le Manoir aux Quat Saisons, under Benoit Blin who was head pastry chef, and The Connaught in London Who has inspired you? Absolutely Richard Hughes who was my first boss. I've always looked up to him. Claire Clarke is an amazing pastry chef who has worked at the Ritz and The French Laundry in California. She is my idol. I admire William Curly who is a chocolatier and has a shop in Richmond. And, of course, my current boss Vanessa Scott. I love her style of food - looking at fresh local ingredients, especially vegetables, and giving them star billing on a plate. I am always excited to work on new dishes with her

What is your favourite ingredient? Chocolate. It’s a great passion of mine. It is a really interesting ingredient in a physical sense and historically and I can do a lot of different things with it. Plus I love eating it! Got a favourite gadget? It is probably my silicone moulds. They are very versatile and I have so many different shapes and sizes. Plus things don’t stick in them

What do you like doing when you're not cooking? I love going to the gym and running. I run competitively including half marathons and we have a Strattons team which did really well in the last Norwich Half Marathon. I read every day and especially love curling up with my cats and a good book. I have to mention I am a slightly crazy cat lady so I love our resident cats at Strattons and have two at home, ‘Coco and Pops’. I also love playing my piano Where do you like to eat out in the region? I like to eat at home with friends and family. Cooking is my hobby as well as my job. I'm a feeder and so cooking for my family at home is my favourite thing to do. I’ve been also known to bring in filled cake tins for my work colleagues What would you be doing if you were not a chef? Either acting or being an historian especially Egyptology. I loved both subjects at school What's your foodie prediction for the next few months? Food is like fashion and people like to follow what the next ‘talent’ is doing. Seriously, I hope the next serious trend is about having less waste and not throwing away food unnecessarily! Also letting go of this idea of the perfect sized vegetable and fruit; we should be using them even if they are knobbly or a perceived imperfect shape

Recipe Overleaf www.feastnorfolkmagazine.co.uk

JULES HETHERTON

What is your signature dish at this time of year? Cocoa and herb stuffed Scott’s Field pork belly with Venetian style Norfolk Peers. The large Black pigs are rare breed, born and reared outside; slow grown. Although rare today the breed is indigenous to East Anglia and the meat produced is renowned for being flavoursome with a succulent texture

SUMMn ER

www.lakenhamcreamery.co.uk

PHOTO : ÂŠDANIEL ZEDDA

is just a ICE CREAM AWAY

@lakenhamcream Lakenham Creamery

Sharing Norfolk and its holiday cottages with people far and wide. 01263 715779 holidays@norfolkcottages.co.uk norfolkcottages.co.uk Proud sponsors of Norfolk Food and Drink Feast Norfolk NCC Jan Ad 2015 195w x130hmm AW.indd 1

12/01/2016 14:37

Julia Hetherton -

MINIATURE HAZELNUT DACQUOISE INGREDIENTS For the hazelnut buttercream 80g shelled and roasted hazelnuts; 160g of caster sugar; 85ml of water; 2 egg yolks; 1 egg; 250g of unsalted butter (at room temperature)

Serves Twelve For the dacquoise 25g of plain flour; 125g of ground almonds; 125g of icing sugar; 4 egg whites; 50g of caster sugar; A few drops of vanilla extract

R E C I P E

METHOD To make the buttercream, blitz the hazelnuts in a blender until a paste is formed. This could take 5 minutes. Place the sugar and water in a small heavy based saucepan and bring to the boil, and cook until the sugar reaches soft ball stage - 118째C/245째F on a sugar thermometer. Meanwhile, place the yolks and whole egg in a freestanding electric mixer and whisk until they are pale and thick. When the sugar is ready, pour onto the eggs in a steady stream with the mixer on low speed, keep whisking until the mixture is pale and just warm. Add the butter a tablespoonful at a time, still whisking. The cream should hold its shape and be smooth and shiny. Place in a piping bag with a 1cm nozzle. To make the dacquoise, preheat the oven to 170째C. Line 2 baking sheets with baking parchment and draw 24 x 5cm circles onto it leaving a 1cm gap

between each circle. Turn the parchment over. You need to be able to see the circles to pipe the meringue on to. Mix together the dry ingredients. Place the egg whites and sugar in an electric mixer and whisk until a meringue has formed. Fold in the dry ingredients a third at a time and finally mix in the vanilla. Transfer the mixture into a piping bag fitted with a 5mm nozzle and pipe 24 discs on to the parchment following the templates, start at the centre of each circle and pipe in a spiral until you reach the edge. Bake for 20 minutes until golden brown and crisp. It will crisp more as it cools. Once cold turn the dacquoise upside down and pipe a large bulb of buttercream on to one of the discs. Place another disc on top and squash them together so the butter cream reaches the edges. Place them in the fridge to firm for 20 minutes and then serve

SUMMER SOLSTICE

Cheese and Wine 20th June 2016 8pm – 11pm Watch the sun set on the longest day of the year on the river Thurne with the iconic white mill as your backdrop. Cost £15 per person - Includes 2 glasses of wine and a selection of cheeses

LOOK TO THE SKIES WITH ROCKET ROD

B O TOO K DAY 07

407796 864

An evening of astronomy at the museum 2nd July 2016 Suitable for all 7.30pm – 11.30pm

Rod will help beginners & enthusiasts alike discover the skies at night. Bring your own equipment or use ours BBQ – Licensed Bar – Refreshments £5.00 per person (In poor weather conditions there will be an illustrated talk)

See www.windenergymuseum.co.uk for full details or email debra@windenerymuseum.co.uk

Real Ale E M M A

P I N D E R

EMMA PINDER

As she steps down as press officer for Norwich & Norfolk CAMRA after half a decade, Emma Pinder answers our questions on the thriving real ale scene in the county

AIN'T NOTHING LIKE

l a e ring th the

n what ways do you think the real ale scene locally has changed since you became a member of Norwich & Norfolk CAMRA 20 years ago? I think it has got stronger and there is certainly more choice of ales available now, as well as real cider and perry. I am sure there is a strong, positive link between the number of good local brewers, many using worldrenowned local ingredient Maris Otter barley, and a healthy variety of pubs. I think the growth in interest in local products and awareness of food miles has helped, too, in the last 10 years or so. One of CAMRA's campaigns is to promote LocAle, with signs that fit on pump clips for beers from breweries within 30 miles. And since you became Press Officer five years ago? In the last five years there have been a few trends come and go: craft beer served in kegs has taken off, with a few local pubs such as The Plasterers Arms in Norwich stocking both ale on handpumps and craft beer on keg, and with the BrewDog bar opening in Norwich. Also some rural pubs, who might not turn over that much, opt for real ale served by gravity straight from the cask, sometimes on a stillage behind the bar, which is lovely for customers to see. Why do pubs such as the awardwinning Fat Cat in Norwich succeed so well? Freehouses, such as the national CAMRA award-winning Fat Cat, are often the most successful because they can fairly compete and source their beers freely rather than the tied public houses. Also they have a publican/ landlord or lady who is generally there and visible, and the bar staff are often quite experienced and so in the main, you get better customer service. I personally prefer to give my custom to an independent pub, shop, bar or restaurant, because I like to support local people.

Real Ale -

E M M A

P I N D E R

craft beer

SERVED IN KEGS HAS TAKEN OFF, WITH A FEW LOCAL PUBS SUCH AS THE PLASTERERS ARMS STOCKING BOTH ALE ON HAND-PUMPS AND CRAFT BEER ON KEG

THE FAT CAT BREWERY TAP in Norwich recently won the Norwich & Norfolk CAMRA overall pub of the year 2016. And over in West Norfolk, the branch winner was The Kings Arms in Shouldham, winning the top accolade for the first time

any other animal products in our beers, and use organic ingredients. So far it is all going very well. Does it speak volumes that Norwich will host the National Winter Ales Festival (NWAF) for the next three years? Yes absolutely! The decision made by the CAMRA National Executive to award Norwich the NWAF is a great credit to the work of the local CAMRA branch and the many volunteers who have helped Norwich Beer Festival be such a success over the years and a joy to volunteer at. NWAF will bring many new visitors to Norwich, which I am sure will be a real boost to the local economy, as well as being very convenient for the 3000 plus local members, too. The NWAF, along with the City of Ale and other brewery festivals and the Maris Otter 50, really must make Norwich the official capital of real ale! As you're stepping down as press officer, is there anything else you would like to say? I have thoroughly enjoyed my tenure and met some great people along the way who are very dedicated to promoting real ale, consumer choice and protecting pubs for communities and generations to come. I aim to continue with my friendships in and around Norfolk pubs and beer festivals and my passion for real ale is growing!

How would you describe the brewery industry in Norfolk? I think the number of breweries based in Norfolk, currently around 30, proves the strength of pubs in Norfolk and the interest in a traditional drink which is mainly made with just water, malted barley, hops and yeast. There is a huge variety in size and the focus of breweries but I think the strength in depth indicates the quality and interest in Norfolk real ale, from near and far! Am I right in thinking youâ&#x20AC;&#x2122;ve started your own microbrewery? Through my close association with CAMRA and Norfolk pubs, and the inspiration of many of the great local brewers, some of whom I have worked with at Norwich Beer Festival for years, too, I decided to turn my enthusiasm into a solid investment in my future! I have always had a hankering to have my own business and the brewery seed was sown last April, and so I brought together two friends as my business partners, and experienced brewer Andy Mitchell who has also worked at the beer festival for more than 20 years. We all liked the name Boudicca because of her strong, independent reputation in East Anglia. We wanted to have a unique selling point in Norfolk and also one of our watchwords is inclusivity and to this end all our beers will be suitable for vegans and vegetarians as we will not use isinglass finings (made with swim bladders of fish) or

Thailand -

T R A V E L

KerbsideKitchens VISIT

www.bangkok.com

Jamie Perry jumps off his tuk-tuk to sample the street food of Bangkok

STREET FOOD

Som Tam Papaya salad Khao Pad Fried Rice Pad Thai Kung Noodles with shrimp Khao Mun Gai Steamed chicken on rice Gai/Moo Bing Grilled chicken/pork skewers Sai Krok Issan Sour Issan sausage Pad krapao moo Stir-fried pork with basil Pla Pao Fish barbecued in salt Sen Yai (rice river noodle) A wide flat noodle made from white rice flour Sen Mii (rice vermicelli) A small wiry looking rice flour noodle Sen Lek A medium flat rice flour noodle (the same kind used in pad thai) Bah Mii An egg and wheat flour noodle (yellow in colour) Woon Sen (glass noodle) A thin, wiry, transparent soya bean flour noodle Gieow (wonton) Boiled minced pork wrapped in yellow dough

Jamie travelled to Bangkok from Norwich via Schipol with KLM, visit www.klm.com

ANGKOK, Thailand’s capital, is home to more than eight million people and, boy, does it feel like it, as this equates to around 12.5 per cent of the whole country’s population; it is chaotic, hot, and buzzes with the excitement of an ever growing city. As part of a fortnight stay in the former Siam, we started with a few frantic days in the capital, staying on the Chao Phraya River at The Shangri-La which provided a luxurious, well located base before heading for some much needed rest and relaxation on the islands. Whilst fighting back the jet-lag, we hopped onto a traditional long boat and headed up the river for our first of many stops: Wat Pho, home to the reclining Buddha. With an entrance fee of just 100 baht (£2), this is one fifth of the cost of the Grand Palace and a firm favourite of ours with a host of superlatives: the city’s largest reclining Buddha; the largest collection of Buddha images in Thailand and the country’s earliest centre for public education – a perfect way to acclimatise for our two weeks ahead.

But whilst I respect the amazing historical culture of Bangkok, we were really in the city for its street food which enjoys a well deserved worldwide reputation for its variety and sheer deliciousness. Every street seems to be lined with vendors, cooking from smoking woks, with metal tables and chairs for diners to sit on. The smells are what get you first as scents of paprika, coriander, chilli, and lemongrass fill the air! Don’t worry too much about hygiene as the turnover is so rapid - but do go somewhere busy so you can be confident of what you’re tucking into. Whatever food you seek, Bangkok has it all, ranging from these soletrading wheeled carts that set up daily, to modern, high-brow eateries – we feasted at both extremes and were generally taken with the former as it feels authentic and ‘what you should do’. The variety of choice is vast so if Pad Thai becomes too familiar you’ll find plenty of alternatives elsewhere. On a hot and humid Saturday night we headed for the pulsating district of China Town. Street food rules here and the best time to eat is between 7 and 8pm, but allow yourselves two to

three hours for the full experience. We headed to Mang-korn Khow on the edge of China Town for some Chinese style noodles with BBQ pork. Don’t expect the clean lines of the temples and shopping malls, it’s almost better to get lost and immerse yourself in the experience and when you’re ready to escape either hop on the metro or flag down a tuk-tuk and hold on tight! If it’s a ‘bit of tat’ you are looking for, head to the night markets of Pat Pong and Khao San Road – barter the night away for knock-off handbags, clothing and souvenirs, surrounded by an eclectic mix of fresh faced backpackers through to grandparents, with everything in between. We finished the night off with a half hour massage for our feet before returning to the tranquillity of The Shangri-La. On the morning of our departure we headed back up the river to the Talet Mai market, comprising narrow covered alleyways between large buildings filled with exotic foods and a vibrant, hectic atmosphere. We rounded off this trip with a visit to the glorious flower market and then it was time to escape the madness that is Bangkok and head for the islands.

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Wells-next-the-Sea -

S T A Y C A T I O N

e d i s Be ide s a e S the

Fancy your own Georgian gem in a prime spot in Wells-next-the-Sea? Well, now you can! Sarah Hardy is among the first to spend the night at a new holiday home in the seaside favourite

THE GLOBE INN at Wells-nextthe-Sea has gained a great reputation for its food, accommodation and general hospitality since the power couple that is Antonia and Stephen Bournes bought it just three years ago. The husband and wife team are well versed in the catering and tourism worlds as they ran Southwold Pier for eight years before arriving in north Norfolk, and Stephen was also in charge of the popular Crown gastro pub in Southwold for a time, too. But now all eyes are on the postcard pretty Globe Inn which sits on The Buttlands, a lovely open space just up from the quay in this classic seaside town. It’s a great spot, especially in the early evening sun when you can sit outside and watch the children play on the green as you sip a well earned drink or two. With seven bedrooms, planning permission for a few more, a smart dining room and buzzy bar, the couple, clearly ones who like to have project, have just launched a new self catering house on t’other side of The Buttlands.

A trip to Wells would not be complete without a trip to the beach and, if you book a week’s stay at Spicer’s, you get the use of a beach hut for the Monday and Tuesday of your stay. It’s a little gem, packed with beach games, a kettle and plenty of chairs, too

As you’d imagine, it’s not just any old holiday house. Oh, no. It’s one with masses of style, is extremely well equipped and very luxurious.Think of a large range oven, woodburners, power showers, linen soft furnishings and more. The couple have lavished lots of care and cash on the Georgian four-bedroom house which they have practically rebuilt, says Antonia. ‘And we renamed it Spicer’s after Sir Robert Spicer, who once ran The Globe and was a bit of a character - a real showman.’ The interior is all muted colours, there’s a touch of seaside chic, each of the four bedrooms has an ensuite and there are two living rooms - one for the kids, complete with a table football set, and one, in calming blues, for us adults. Never the twain should meet, I reckon! Outside sees a private courtyard garden which is a bit of a sun trap in the afternoon - and there’s one parking slot, too, which is a real bonus in busy Wells. Little finishing touches include a good selection of cook books (so you can make full use of that range), masses of board games and DVDs, and fresh flowers do

Wells-next-the-Sea -

S T A Y C A T I O N

make this a charming holiday home. I loved the mixture of styles - the painted furniture teamed with trendy chandeliers, the seaside art, the beanbags and the fluffy white towels. Spicer’s is at the quieter end of The Buttlands so a good night’s sleep is no problem at all although you are still within easy reach of all the town’s facilities. And, for me, this was most certainly the shops! Staithe Street is packed with great little independent boutiques like Normal For Norfolk which is a fun mix of clothes, gifts, home accessories in the same. And you are, of course, just across the green from The Globe Inn so it’s a easy choice for a big brekkie before a day on the beach or a tasty supper after a day on the beach. We sampled dinner, starting with a drink in the dog friendly bar. Local ales include Woodforde’s and the wine list is very extensive. It’s a really sociable spot and we were delighted to meet Alan Miller from Holkham and hear all about the exciting plans for this thriving estate. We moved through to the light and airy restaurant, run by head chef Will Jackson, for our food. I kicked off proceedings with a giant prawn and crayfish cocktail, with lots of lovely seafood which isn’t often the case.

And I progressed to tuna steak on a bed of couscous, with mint, spring onions and more. Plus a tangy lime curd which added a bit of zip! I also bagged a rocket and Parmesan side salad to up my greens intake which have been a little poor of late. My husband tucked into chunky hummus and vegetable crisps as his starter then tried one of the house specials - a Madras curry. Served with basmati rice and naan bread, it was much enjoyed, having just the right amount of spice. He also managed a slice of carrot cake with cinnamon ice cream for pud, which I sampled too, of course! It was all highly enjoyable, especially as we could have a quick stroll around the green before heading back to our rather splendid Georgian home - if only for the night!

E TO

CHANC

WIN!

SPICE UP YOUR LIFE

This month, you and your guest could win a prize one night stay at the White Lion, which overlooks Suffolk’s stunning Heritage Coast at Aldeburgh, and dinner in the hotel’s recently opened Sea Spice restaurant VISIT

SET OPPOSITE THE BEACH and fishermen’s huts, the privately owned White Lion hotel is within an easy stroll of Aldeburgh’s High Street shops and galleries. Many of the 38 stylish, contemporary bedrooms have panoramic views out to sea, and, as they are facing east, they are also, of course, a great vantage point to watch the sun rise over the glistening sea in the morning. What’s more, the hotel recently opened Sea Spice, Aldeburgh’s latest restaurant, bringing the diverse flavours of exotic Indian cuisine to the Suffolk seaside town uniting the finest local produce with classic and contemporary dishes originating some 4,000 miles away. The menu offers an array of regional food from Goan inspired

www.whitelion.co.uk or www.seaspice.co.uk fish and seafood to tandoori grilled meats, traditional fragrant curries and vegetarian options. A selection of local craft beers has also been chosen to complement the contemporary menu. Signature dishes include the Goan fish curry prepared using locally landed varieties simmered in an authentic sauce of coconut, ginger and spices with steamed basmati rice. You can also expect to enjoy seasonal fish and seafood dishes such as lobster masala and pan seared sea bass on a bed of peppers and spring onions, flavoured with ginger and curry leaves, while sautéed river Deben mussels make a tasty starter. Fresh lamb and poultry are also sourced locally for such speciality dishes as

Kashmiri lamb rogan josh and traditional favourites including chicken korma and chicken jalfrezi, all offered with a choice of breads and side dishes. Visually, Sea Spice is a feast for the eyes, again marrying the local with the exotic, bright colours of Goa to create a vibrant, while comfortable restaurant setting. Centuries-old period features from the original building have been lovingly restored to enhance the bold, colonialinspired interior with its deep, rich colour tones, dark woods, rattan chairs and restored original oak floor. With Head Chef Pratap Singh Rawat at the helm, diners at Sea Spice can be assured of a wonderful, multi-sensory dining experience with outstanding food created

Competition PRATAP SINGH RAWAT

with great passion and flair. The White Lion’s second, familyfriendly restaurant, Brasserie Bleue, has a well-deserved reputation for offering great value, beautifully cooked, classic dishes with the bonus of an exciting French twist. Head Chef James Barber and his team are passionate about using Suffolk’s natural larder from the sea and the region’s finest and freshest ingredients for their menus. There’s also an excellent wine list with both easy-drinking and fine vintages from the world’s top wine producing countries.

WIN

Feast Norfolk has teamed up with the White Lion hotel on Aldeburgh's seafront, to offer one lucky reader the chance to win a night’s bed and breakfast for two people sharing a double or twin room including full breakfast and a three-course dinner in Sea Spice to be taken Sunday-Friday before November 30, 2016 excluding July 1 and weeks with bank and school holidays, subject to availability. There is no

cash alternative, the prize is nontransferable, and travel, drinks and meals other than those mentioned are excluded. The competition is open to readers aged 18 and over; employees of Feast Norfolk and the TA Hotel Collection and their agencies are not eligible for entry. The winner will be notified after the closing date of June 30 2016. The editor’s decision is final.

HOW TO ENTER

To enter, simply answer the following question and send your answer to competitions@ feastnorfolkmagazine.co.uk.

What is the name of the White Lion’s recently opened restaurant? Please remember to include your name, address and daytime telephone number. You can also enter by visiting our Facebook page and simply liking and sharing the competition.

HOW TO BOOK

To book an overnight stay at the White Lion Hotel visit www.whitelion.co.uk or call 01728 452720 and to reserve a table at Sea Spice visit www.seaspice.co.uk, Tel: 01728 451800

summer vegetables

broad appeal -

G R O W

Y O U R

O W N

This month our kitchen gardener and cook Ellen Mary gives us a broad view on growing broad beans this season

BROAD BEAN ‘IMPERIAL GREEN LONGPOD’ CULTIVATED BY THE Romans and Egyptians, broad beans (Vicia Faba) were apparently forbidden by the Greek philosopher Pythagoras as he believed they contained the souls of the dead. Broad beans are certainly full of soul but not a dead one in sight! They are alive, kicking and packing a punch full of protein, fibre and vitamins such as A, B1 and B2 along with the minerals we need for cognitive function and an energy boost. The 'Imperial Green Longpod' has been awarded the RHS Golden Merit (AGM) due to its heavy harvest and long pods, each holding up to nine big beans.

BROAD BEANS were once the only beans known to man and, since they are also one of the easiest crops to grow in a kitchen garden, all their fascinating history can be enjoyed in each bite. Broad beans also fix nitrates in the soil, allowing the natural replenishment of goodness ready for growing vegetables in the same soil the next season. Broad bean plants will provide you with a large crop of goodness in a relatively small area and are tasty if picked both young for eating the whole tender pods or, as they grow larger, for the delicious beans inside.

HOW TO GROW Seeds can be sown direct in rows about 30cm apart during October for a harvest the following year but success depends on how wet and cold the winter is. I prefer to sow in pots from the end of February, transplanting them when the weather warms up and then direct sow a few more outside from the end of March for a crop the same year.

CARE

They grow best in a sunny position in welldrained soil but you will find them working well in many situations. They will need support so use stakes at each end of the row with string which will be adequate enough to hold them up or alternatively use canes. It’s recommended to pinch out the growing tips as they are prone to aphids and this can lessen the problem. Also, grow the herb summer savory close by which will help to keep pests away.

For more information and advice, visit www.ellenmarygardening.co.uk

Recipe Overleaf

HARVEST

Over wintered varieties will be ready to harvest from late May but if you sow in February and March you will be picking during the prime time from mid-June up to September. Make sure you pick the pods from the bottom of the plant by twisting the pod and gently pulling the stem until it breaks away from the plant. They are quite delicate, so don't pull too hard or the whole plant will be disturbed. The perfect broad bean is about the size of half an average thumbnail at which point they will be sweet, tender and have a thin skin.

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summer vegetables -

R E C I P E

B Y

E L L E N

M A R Y

FENNEL, BROAD BEAN & QUINOA SALAD WITH DRESSING Broad beans can be used in many dishes from salads to tarts, or served with fish and a dollop of butter. Fennel works really well with broad beans; they complement each other perfectly so try out this simple salad which is full of goodness, perhaps served with some tender lamb cutlets

Serves Four

INGREDIENTS 1 pack of quinoa; 1 handful of chopped mint leaves; 1 bunch of dill; 1 thinly sliced fennel bulb; 1 sweet red pepper; 200g of pomegranate seeds; 350g of freshly picked broad beans (equally as good if you are using frozen beans); 1 handful of pumpkin seeds; as much freshly picked rocket as you would like to add Dressing Zest and juice of 1 lemon; 5tbsp of olive oil; 2tbsp of cider vinegar; 1tbsp of mustard

METHOD 1. Cook the quinoa as per packet instructions and set aside 2. Cook the broad beans in a saucepan of water, bringing it to the boil before adding the beans. Make sure you have removed them from their pods! Cook for about 2 to 3 minutes, drain and then place into a bowl of cold water 3. Double pod them by removing the tender green beans from the thicker skin by gently squeezing the bean 4. Toss all of the mint, dill, fennel, pepper, and pomegranate in a bowl, add the broad beans and pumpkin seeds mixing everything together 5. Add in the quinoa ensuring itâ&#x20AC;&#x2122;s well distributed amongst the other ingredients 6. Mix all of the dressing ingredients together in a jug and drizzle over the salad before tossing it one last time 7. Enjoy on a warm June evening with a cold glass of Muscadet

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THE POST BOX Here’s a selection of letters from this month's post bag and some of our favourite tweets

TOP TWEETS I'VE RECENTLY COME ACROSS your Feast Norfolk magazine - great features, photos and design! I've been helping a friend, Jayne Rogers, promote her Healthy Eating Workshops which she does a few times a year at Rainbow Wholefoods. It's probably far too late for your next issue, but she has a Breakfast Party workshop on Sunday 5th June. If it's not, here's some info: Breakfast Party Workshop Explore how to make exciting, energising breakfasts and elevenses in this healthy-eating workshop from Jayne Rogers, at Rainbow Wholefoods, Norwich on Sunday 5 June. Jayne will be looking at foods that are packed with nutrition and deliciousness, including pre and probiotic foods and how to make kefir. Recipes include cacao and walnut 'cappuccino', fruit nut-milks and chocolate breakfast loaf. Tickets £15.50 from Rainbow Wholefoods. www.facebook.com/ JaynesWellbeingWorkshops

THE ARTICLE IS BRILLIANT, and the whole magazine is top of the tree ! Keep the good work up! Thanks.

Jan Robertson

Robert Fosbrook, Norwich

Simon Dann, Dann’s Ice Cream, North Tuddenham

I JUST WANTED to say that I was completely blown away by your May issue of Feast. I picked up a copy in my local pub on Sunday, it looked and felt absolutely fantastic.

@TOTALLIFEDETOX Stumbled across your magazine when I was in the delectable @2magpiebakery on Saturday - love it @SAUSAGEKINGUK Finally got the chance to check our @FeastNorfolk magazine what a great read. Perfect mix of articles and championing local! @OUT10EMMA What a way to wake up today - @CrownHotelWells - now it’s #backtolife #backtoreality @EATPUDDENG Did you see me in @ FeastNorfolk magazine? Check out my puds @thenorfolkdiet

T H E

L A S T

B I T E

Conservation

and

DREW PAYNE

Commercialism

DREW PAYNE OF PENSTHORPE NATURAL PARK, TELLS US HOW THEY BALANCE THEIR ENVIRONMENTAL PRINCIPLES WITH RUNNING A POPULAR TOURIST ATTRACTION, WHICH INCLUDES A THRIVING CATERING SECTION NATURE CONSERVATION and the enjoyment of being outside feature at the very core of all our business decisions. With many species losing their natural habitats at an unsustainable rate, we are very aware that the movement to a sustainable future is fundamental for the natural landscape. Over the years, as part of our on-going commitment to environmental principles, we have embraced a number of eco-friendly practices. Recently, these have included the fitting of more than 100 Photovoltaic panels to reduce our sole reliance on using electricity from the grid by using electricity generated from the panels instead. These solar panels create 25,000 KWh per annum and save about 10,000kg of CO2 going into the atmosphere. It takes approximately 3,300KWh to run the average house per annum so we could power seven houses! The recent installation of a ground source heat pump which has seen more than one mile of pipes sunk in the lakes and filled with plant-based Propylene Glycol will ensure that our heating needs for all buildings are sustainably generated through the ambient temperature of the lakes. Additionally, given its green credentials, our indoor play area, Hootz House, was voted Best Sustainable Project at the 2015 EDP Tourism Awards. Alongside its environmentally friendly soundproofing, sustainably sourced wood, water saving features and LED lights, packaging and materials such as cutlery, sandwich containers and plates used within its catering outlet are made from plant starch so they are all recyclable and biodegradable with more than 95 per cent of them also being compostable. With a working farm on site which complies

with strict Conservation Grade farming protocols, we are keen to encourage our visitors to understand more about how food is produced and the ways in which the countryside is shaped by food production. Therefore, in a conscious effort to reduce our food miles, we firmly stick by our philosophy to source locally wherever possible; freshly preparing food in our Courtyard Café using the best seasonal ingredients to offer a wide variety of home-cooked meals and daily specials. Walsingham Farm Shop supplies us with their famous pies which are filled to the brim with Norfolk ingredients and are a very welcome addition to the menu; our fresh gluten free rolls are from HV Graves in Briston and our meat is from Perfick Pork which is simply second to none! Water in the kitchen of the Courtyard Café is sourced from an artesian well and all cleaning products are eco-friendly from Delphis eco - a company which exclusively manufactures award-winning green cleaning chemicals that are safe for the environment. Our gift shop also supports local producers. Gluten free cakes from Riverbank Bakeries are one of our top sellers, Mrs Temple’s cheeses from Wighton are perfect on a cheeseboard and we’re well stocked with a tipple or two with a range of lager, bitter, ale and cider from Norfolk Brewhouse, Jo C’s Norfolk Ale, Wolf Brewery, Lacon’s Brewery and Whin Hill Cider. Nature conservation is important to all of us; we depend on pollinators for food and a healthy water system for water. We need to encourage people to invest in conservation and sustainability and the only way they will do that is if they understand the value and importance of both.

L O C A L LY S O U R C E D F R E S H F O O D 3 C O U R S E S £ 3 5 . 7 5 • F R E E PA R K I N G

CARROW ROAD NORWICH

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Drizzle with rapeseed oil

Dollop on some cream for a match made in heaven

Pop to the co-op this

SOURCED LOCALLY FORTNIGHT 30 MAY TO 12 JUNE #keepitlocal