Feast Norfolk Magazine Jan 16 Issue 01 by Feast Norfolk Magazine

EE FR

O N

FOOD & DRINK

* LY

01 JA NUA RY 2016

THE JUICIEST

*£3.50 AS OF I SSUE 2 ONWARDS

GINO GADGETS RECIPES FROM

LODDON SWAN CHEF ANSWERS THE QUESTIONS FOOD TRENDS FOR

2016

OYSTERS FROM BRANCASTER STAITHE

A DOUBLE HELPING OF RESTAURANT REVIEWS THE BIG INTERVIEW - ANGLIA FARMERS' BOSS ARTISAN PRODUCER SARAH SAVAGE

Benjiâ&#x20AC;&#x2122;s Restaurant our bistro with its relaxing ambience is perfect for that light bite or lunch with a glass of wine, delicious coffees, speciality teas and pastries.

The Pantry Restaurant delicious home baking, a lunchtime salad bar, a selection of hot dishes, and a carvery are all available here.

The Pantry Restaurant one of the finest views in Norwich CafĂŠ Metro in a hurry? Then this is the perfect venue for soup, jacket potatoes or a light meal.

Chapters Coffee Bar a favourite with our book lovers, Chapters is our cosy hideaway for real coffee lovers.

TAKE A BREAK FROM SHOPPING With a choice of three restaurants and a specialist coffee bar. Visit the new and improved Benji’s Restaurant, our hidden gem in the corner of the fashion floor gives an exclusive feel that will quickly become your everyday favourite.

Modern, sophisticated décor, complimented by the welcoming service that comes with our only full table-service restaurant. Our menu is full of locally sourced seasonal produce that is carefully prepared by our chefs. You can enjoy a full menu, ranging from tantalising pastries to start the day, through to an extensive lunch menu, which includes a 2 course lunch with a glass of wine for £12.50, to a scrumptious afternoon tea. In addition we now serve both speciality teas and coffees. You won’t want to eat anywhere else!

SHOP • EAT • RELAX LONDON STREET, NORWICH 01603 660661 JARROLD.CO.UK

WAITROSE NORWICH As from the 1st February,we will be extending our opening hours from 7am Monday - Saturday. Waitrose Norwich Eaton Centre, Church Lane, Eaton, Norwich NR4 6NU Tel: 01603 458114 waitrose.com/norwich Sun: Mon: Tues: Wed: Thur: Fri: Sat: Branch Location

10:00 08:00 08:00 08:00 08:00 08:00 08:00

- 16:00 - 20:00 - 20:00 - 20:00 - 20:00 - 21:00 - 20:00

(8am untill 31st January 2016)

Branch Services Food Counters & Ranges Fish Cheese Delicatessen Rotisserie Meat Bakery Kosher Range Customer Facilities Lottery Counter Cash Point Cafe Waitrose Car Park Parent/ child Parking Customer Toilets

Other Services Glass Loan Fish Kettle Loan Boots pharmacy

Shopping Services Waitrose Entertaining Quick Check/Quick Pay John Lewis Click & Collect

{welcome}

WELCOME TO THIS LAUNCH ISSUE of Feast Norfolk! The team is excited about finally getting to print as we’ve been planning and thinking about it for what seems like ages. At the magazine’s heart is a desire to shout about just how great the food and drink is in Norfolk. We really are blessed by the sheer volume and quality of food produced here, from the fabulous fruits of the sea to the meats (how about all that glorious game now available?), ultra fresh veggies and yummy fruits. We want to write about everyone, from the big farming families to the artisan producers to the supermarkets, from fine dining restaurants to quirky tea rooms; from wine recommendations to the latest kitchen gadgets. We’re shining the spotlight on both well known and up and coming chefs, suggesting some great shops where you can buy all your foodie treats, and carrying a great selection of original recipes to try at home. We also promise to be fair and independent, to campaign where we feel we should, to highlight new businesses and to promote local foodie events and activities. And, just in case you think we’re sounding a bit too earnest, we promise to have masses of fun, too. After all, what beats tucking into a great meal and a glass or two of wine? It does it for me every time! This issue is free and is widely available in pubs, hotels, shops and supermarkets. It will give you a good idea of what we’ll be doing in future issues. Then our February issue will be priced at £3.50, as we really want people to buy into what we are doing. And it will be on sale at many of your favourite foodie destinations - delis, butchers, tourist attractions, department stores and so on. Keep an eye on our website for stockists but hopefully you’ll never be far from one! Or why not think about subscribing? See page 73 for full details. Do let us have your favourite recipes to share with other readers and let us know your thoughts about the magazine through our letters page. We would love to hear from you. And be sure to follow us on Twitter and Facebook. I hope you enjoy Feast Norfolk. Happy eating and drinking!

FEASTNORFOLKMAGAZINE.CO.UK

SEARCH FOR FEAST NORFOLK ON

EDITOR'S LETTER

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

{contents}

In this issue

75 R

O N

FOOD & DRINK

* LY

01 JANUARY 2016

RECIPES FROM

THE JUICIEST

*£3.50 AS OF O F ISSUE I SSUE 2 O NWAR NWARDS DS

GINO GADGETS LODDON SWAN CHEF ANSWERS THE QUESTIONS FOOD TRENDS FOR

2016

OYSTERS FROM BRANCASTER STAITHE

COVERY STOR

A DOUBLE HELPING OF RESTAURANT REVIEWS THE BIG INTERVIEW - ANGLIA FARMERS' BOSS ARTISAN PRODUCER SARAH SAVAGE

10 Eric Snaith of Titchwell Manor Hotel in North Norfolk shares his love of oysters as Sarah Hardy meets Cyril and Ben Southerland who fish for these mighty molluscs at Brancaster Staithe

ABOUT US

5 Editor’s letter 8 Meet the team - who the heck we are! 73 The ultimate Christmas stocking filler our subscription offer 79 What’s coming up in our February issue, on sale from January 25 87 Readers’ letters and our top tweets

WHAT’S ON

18 Our round up of the best food and drink activities in the region this year 24 The news spread - catch up on new openings, new products and all the gossip

FEATURES

20 New faces - Johno and Laura Gardiner are determined to put Northrepps Cottage Country Hotel on the foodie map 26 Our experts predict the new food trends for 2016 50 Inside Norfolk Food and Drink Ltd - a not-for-profit organisation dedicated to promoting the county’s food and drink industry

REVIEWS

30 Pippa Lain-Smith tucks into the fabulous taster menu at Benedicts, the latest dining destination in Norwich 34 The Gardeners’ Kitchen is the choice for lunch for Sarah Hardy as she visits this buzzing South Norfolk nursery with its award winning eaterie 60 Emma Outten flicks through the latest cook books on sale this month, including the next Ella Woodward offering

INTERVIEWS

46 Emma Outten talks provenance with Clarke Willis, CEO of Anglia Farmers, the UK’s largest agricultural purchasing group

REGULARS

41 Gadgets and gizmos - we take a look at the stylish juicers on the market as we all detox! 52 Shop front - foodie writer Andy Newman visits M&M Rutland Butchers in Melton Constable in the first of our spotlights on local shops

18 54 Artisan producer - Sarah Savage, jam maker extraordinaire based in Salle, near Reepham, tells us all about Essence Jams and Chutneys 56 Meet the chef - this month we catch up with Jason Wright from the Loddon Swan 90 Last bite - Vanessa Scott of Strattons Hotel in Swaffham is our columnist of the month

RECIPES

23 Chorizo and sage stuffed roast partridge courtesy of Johno Gardiner 36 Celebrity chef Gino D’Acampo brings a spot of sunshine to our lives with a selection of recipes from Sicily and Sardinia 42 Sara’s Kitchen - get baking with Sara Matthews as she serves up tempting treats to beat the winter blues 59 Venison hotpot courtesy of Jason Wright

DRINK

62 Belinda Jennings, head brewer at Woodforde’s, tells us more women are

enjoying real ale which is helping sales continue to grow 66 Spirits specialist Ben Gibbins is all about rum, bourbon and tequila in 2016. So cheers to him! 68 As Burns Night approaches, we chat to the MD of The English Whisky Co, based in Roudham, about exporting to Scotland! 70 Andy Newman reveals the wines he will be drinking in 2016

62 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 & Helen Allman, Sales advertising@feastnorfolkmagazine.co.uk

TRAVEL

75 Mark Nicholls enjoys both the scenery and food of the Dolomites, a stunning part of Italy 81 Sarah Hardy heads to the wild Suffolk coastline for great food and a real dog friendly welcome at the Ship in Dunwich

GROW YOUR OWN

84 Norfolk gardener and grow your own fan Ellen Mary celebrates the Savoy cabbage and offers us a stir fry dish with a twist

CONTRIBUTORS

Andy Newman, Ellen Mary, Sara Matthews, Mark Nicholls, Vanessa Scott, Ben Gibbins, Belinda Jennings, Pippa Lain-Smith

PUBLISHED BY

FEAST NORFOLK MAGAZINE is published by Feast (Eastern) Limited - 21 Market Place, Dereham, Norfolk NR19 2AX

PRINTED BY

MICROPRESS, Fountain Way, Reydon Business Park, Reydon, Suffolk, 1P18 6DH

{meet the team}

EMMA & SARAH IN THE BRITONS ARMS GARDEN ON ELM HILL

Who's involved

MEET THE TEAM Welcome once again to this launch issue of Feast Norfolk! Here are a few details about who we all are - and remember that we always love to hear from you The pictures of Sarah and Emma were taken by Norwich-based photographer Bill Smith at the lovely 14th century Britons Arms in Elm Hill in the city. It is surely one of the most attractive coffee houses around. With its thatched roof and perfect terrace gardens, it is a real little gem. Run by sisters Gilly Mixer and Sue Skipper for more than 35 years, it is a popular spot for morning coffee, lunch or afternoon tea. Everything is made on the premises, with the scones and sausage rolls proving a hit while the carrot and walnut cake is legendary. Look out for masses of character, with lovely beams, huge fireplaces and lots of nooks and crannies to explore.

FEAST NORFOLK is run by well known Norfolk journalist Sarah Hardy who’s been shouting about the joy of great food and drink for years. She cut her teeth on the Eastern Daily Press (when it was the biggest selling regional morning newspaper in England), was the launch writer on EDP Norfolk, head of features at the EDP for 10 years and, most recently, was editor of the lifestyle monthly magazine, Places & Faces - all right here in Norfolk. She is known as being pretty greedy, very nosey indeed, and a real supporter of small independent businesses. Her cookery skills were just about killed by having two children who, respectively, ate a lot and virtually nothing. Sarah usually gets too fond of the people she writes about (no, not in a naughty way!) and would class many in the food world as friends. She was always inspired by the late Paul Whittome of the Hoste Arms in Burnham Market who was so encouraging and never, ever settled for second best!

SARAH HARDY EDITOR

Favourite dish: Got to be a Cromer crab salad, hasn’t it, with buttery potatoes, too. And masses of fresh strawberries with a scoop or two of Lakenham Creamery ice cream for afters. SARAH@FEASTNORFOLKMAGAZINE.CO.UK

SARAH IS JOINED BY assistant editor Emma Outten, a former feature writer on the Eastern Daily Press who used to edit the Good Health features section every Monday and who has retained a healthy interest in good nutrition! Most recently she was assistant editor at Places & Faces magazine and interviews and profiles are a speciality. She’s looking forward to being first with food news and writing from one end of the food chain to the other, from the organic farmer out in the country to the launch of the latest restaurant in the city centre.

Favourite dish: has to be anything that doesn’t have cinnamon in it (long story and probably best not to ask!)

EMMA OUTTEN DEPUTY EDITOR

EMMA@FEASTNORFOLKMAGAZINE.CO.UK

RACHAEL YOUNG & HELEN ALLMAN

SCOTT NICHOLSON

SALES

DESIGNER

OUR SALES TEAM consists of Rachael Young and Helen Allman, both great foodies who love eating out and cooking. Rachael is based in Norwich and loves any type of seafood, especially mussels in a creamy white wine sauce. Helen is in South Norfolk and is a farmer's daughter who loves roast pork with Yorkshire puddings and seasonal vegetables.

OUR DESIGNER is Scott Nicholson who keeps us all in order - and quite right, too. He’s a trained graphic designer, now based in Great Yarmouth, and loves to let pages breathe, using some of our great photographs to their best advantage. Favourite drink: Cider - especially Aspall’s!

ADVERTISING@FEASTNORFOLKMAGAZINE.CO.UK

www.feastnorfolkmagazine.co.uk

STUDIO@FEASTNORFOLKMAGAZINE.CO.UK

{ingredient of the month}

Oysters

sea FRUITS OF THE

PICTURES BY

KEIRON TOVELL

visit www.keirontovell.com

Oysters are enjoying a real revival discovers Sarah Hardy as she visits North Norfolk to find out more

www.feastnorfolkmagazine.co.uk

{ingredient of the month}

Oysters

Oysters certainly divide opinion, with many of us loving that salty shot whilst others shudder at the mere thought! But one thing is for certain, they are becoming very fashionable, with bars and restaurants all reporting more and more demand for this most delicate of molluscs. Eaten raw with a squeeze of fresh lemon or gently cooked in a tempura batter, oysters are a near perfect fast food, packed with zinc which increases energy levels and is said to boost your sex drive.There is much talk, but perhaps not too much actual scientific evidence, about them being an aphrodisiac but hey, what’s not to like about that theory? Especially as Valentine’s Day is just around the corner! Oysters were hugely popular in the 19th century, often being described as the food of peasants, and were widely used to bulk out stews and soups. They fell out of favour for decades and native oysters in particular were very over-fished, with stocks decreasing in the 20th century. Now Pacific or rock oysters are farmed all year round, with one father and son team from Norfolk taking their boat out onto the salty flats almost every day to harvest these fruits of the sea. Cyril Southerland of Brancaster Staithe is the fifth generation to take to sea and has been fishing for lobsters, crabs, mussels, whelks and oysters for 50 years. He has been joined by his son, Ben, for the past 15 years and, weather permitting, they put

“I followed in my father’s footsteps, and went to sea when I was about 13. I didn’t think my son would - he went away to university - but he came back in his early 20s. And he is great at all the paperwork!”

PICTURES BY

KEIRON TOVELL

visit www.keirontovell.com

Cyril Southerland of Brancaster Staithe and his son Ben take to the sea to fish for oysters that they supply to the White Horse at Brancaster Staithe and Titchwell Manor Hotel

their boat, Alison Christine, to sea most days. ‘It is a hard life but I can’t imagine doing anything else,’ says Cyril, now aged 70. ‘I followed in my father’s footsteps, and went to sea when I was about 13. I didn’t think my son would - he went away to university - but he came back in his early 20s. And he is great at all the paperwork!’ Cyril explains why he decided to farm rock oysters rather than native ones, saying: ‘They are the quickest to grow and start their lives in hatcheries before being laid out to grow in the sea. We find they grow very well here. ‘They reach maturity at three to three-and-a-half years, when they are carefully harvested by hand from the growing trestles, each one individually checked for quality and then purified in holding tanks.’ He admits that it is a time consuming and physical lifestyle but one that he and his son thrive on. ‘I could never sit in an office, I don’t know how people do it,’ he says. They supply both the White Horse at Brancaster Staithe and Titchwell Manor Hotel, and enjoy their close relationship. ‘We talk all the time so we know what they want, and we can get the oysters to them so quickly - and people love that!’ And how does Cyril like his oysters served? ‘I like them fresh - with just a bit of lemon - just how my wife serves them!’

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Chef profile

CHEF PROFILE Eric Snaith Age 35 Training Self taught Position Head Chef at Titchwell Manor Hotel for 13 years Signature dish Local mackerel, soy, lime, caviar and shallot WHERE TO FIND HIM Titchwell Manor Hotel, Titchwell, Brancaster, Norfolk PE31 8BB 01485 210221 www.titchwellmanor.com

TITCHWELL MANOR HOTEL

‘I love using local produce and, without a doubt, one of our finest local ingredients is the oyster. For more than 25 years, we’ve been sourcing our oysters from Ben and Cyril Southerland in Brancaster, and they never fail in terms of quality. As they’re located just a mile away from Titchwell Manor, we can receive a daily delivery of the freshest produce, something which is crucial for oysters. A lot of our customers love oysters, but they are a Marmite food. For anyone who hasn’t previously sampled them, we always recommend trying them cooked first to allow people to get used to the distinct flavor. A favourite recipe to introduce people to the beauty of these briny bivalves is to grill with some blue cheese and crispy pancetta, or deep-fry in a tempura or beer batter. Lemon is an obvious perfect partner, but we’re currently using different citrus flavors to heighten and showcase the flavours, adding passion fruit and a sorrel granita. Oysters are also great with pink grapefruit. An alternative, but great way to use oysters is almost as a seasoning for fish dishes. We’ll chop them up and mix with a good quality olive oil and then use them in a dressing - they offer an amazing taste of the sea which heightens the flavor of the fish. Probably one of the biggest challenges for an amateur cook is getting into an oyster - the right tools for the job are essential! To start, always use an oyster knife and we’d recommend holding the oyster in a thick cloth to protect your hand as it’s easy for the knife to slip on the shell. Once hooked, they then require a bit of pressure in the right place and they will pop open when you cut through the muscle that holds the shells together. If you’re buying them locally, ask the fisherman to give you a demonstration or pop in to a local seafood restaurant and I’m sure the chef will give you a little demo - I know we would.’

www.feastnorfolkmagazine.co.uk

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Wine choice DOMAINE LOUIS MOREAU CHABLIS 1ER CRU VAULIGNOT 2013 £19.99

RICH &

FRESH Andrew Baker, Head Wine Buyer, Virgin Wines says: "This classic Chablis has all the minerality and wonderfully intense flavours that you would expect from a Premier Cru, without a hefty price tag attached to it. It is robust, rich and intensely fresh, and works a treat with shellfish so it's the perfect choice for oyster recipes.’ This wine can be purchased at Virgin Wines, www.virginwines.co.uk

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Recipe ERICâ&#x20AC;&#x2122;S BRILL, LAVENDER, OYSTER & SAMPHIRE INGREDIENTS 2 brill fillets 200ml of buttermilk A small handful of lavender 1 oyster Olive oil A small handful of samphire 1 large beetroot 2 sorrel leaves

METHOD 1. Place the lavender in the buttermilk and leave to infuse for 1 hour, then pass through a sieve 2. Open the oyster and chop up, place in a small bowl with the oyster juice and add a couple of tablespoons of olive oil to make a dressing 3. Roast the beetroot whole in the oven, allow to cool slightly and then peel 4. Chill down to fridge temperature 5. Once chilled, thinly slice the beetroot into discs, then place flat on a tray with a little oil on top 6. Remove any stalky bits from the samphire which will be served raw 7. Sous vide the brill and cook at 55Â°C for 12 minutes. Once cooked remove from the bag, drain and season 8. Warm the beetroot up by flashing it in the oven 9. Then to plate up, place a good sized blob of the lavender buttermilk dressing in the centre of the plate followed by the brill directly on top 10. Spoon some of the oyster dressing all around, then place a couple of the beetroot slices, and the raw samphire, finally followed by a sorrel leaf for a bit of acidity

SERVE

TWOS

JANUARY NORFOLK FOOD & DRINK LTD

ALL YEAR ROUND Norfolk Food & Drink Ltd is a year-round organisation so check out the website for dates of all the food festivals in 2016. The year gets off to a good start with Slow Food Aylsham’s Burns night supper on January 23 in the Town Hall. www.norfolkfoodanddrink.com

DEBUT RESTAURANT, CITY COLLEGE NORWICH

JANUARY 11 Resolve to support the stars of tomorrow this New Year by booking a table at Debut Restaurant, City College Norwich, run by the internationally renowned Hotel School. The lunch menu starts on January 11 followed by the evening taster menu on January 12. www.debut.ccn.ac.uk

FEBRUARY FAIRTRADE FORTNIGHT

FEBRUARY 29 TO MARCH 13 The tagline for this year’s Fairtrade Fortnight campaign is ‘sit down for breakfast, stand up for farmers!' Do your bit to support farmers and workers to put food on the table for their families by harnessing the power of a Fairtrade breakfast. www.fairtrade.org.uk

FEAST ON THE STREET

FEBRUARY 4 Head to The Forum in Norwich for the first Feast on the Street of 2016. The East Anglian street food collective holds regular monthly events outside The Forum on the first Thursday of each month so wrap up warm and enjoy a crispy duck wrap! www.feastonthestreet.co.uk

APRIL

MAY

CROMER CRAB

CROMER AND SHERINGHAM CRAB & LOBSTER FESTIVAL

IN SEASON Cromer crab, full of brain-boosting Omega-3, is usually available from around April. Norfolk's great for crabbing and top spots are Blakeney, Wells, Cromer, Titchwell, Brancaster Staithe, Burnham Overy Staithe and Hunstanton.

EAST ANGLIAN GAME & COUNTRY FAIR

APRIL 23 AND 24 The Game Fair Country Kitchen at The East Anglian Game & Country Fair features a Cookery Theatre, plus expect a wide variety of exhibitors in the Food Hall from Norfolk and across the UK. www.ukgamefair.co.uk

MAY 21 AND 22 The crab and lobster festival is a lively weekend celebration of two coastal towns, Cromer and Sheringham, and is dedicated to promoting North Norfolk's local seafaring heritage. www.crabandlobsterfestival.co.uk

ASPARAGUS & SAMPHIRE

PEAK SEASON Otherwise known as 'sea asparagus', samphire thrives in our tidal salt marshes, and is best steamed and eaten with butter. Plus look out for asparagus stalls on country road lay-bys.

MARCH

CROMER AND SHERINGHAM CRAB & LOBSTER FESTIVAL

WHAT'S ON IN 2016

SAMPHIRE

EASTER WEEKEND

MARCH 25 TO 28 Take your family to Wroxham Barns’ popular lamb-feeding sessions on Junior Farm. Follow it up with something to eat and drink in the Our Pantry Hang Out or Restaurant. www.wroxhambarns.co.uk

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2016 food & drink events NORWICH CITY OF ALE

MAY 26 TO JUNE 5 This year’s Norwich City of Ale will be another 10-day celebration of local pubs, breweries and real ale taking place throughout the fine city. Last year 45 city pubs and 40 local breweries took part serving 255 ales and holding more than 200 events! www.cityofale.org.uk

AUGUST WAYLAND SHOW

AUGUST 7 The Wayland Show normally takes place in August and last year the Taste of Norfolk Marquee showcased the many unique Norfolk products now being produced. www.waylandshow.com

SEPTEMBER NORTH NORFOLK FOOD & DRINK FESTIVAL

SEPTEMBER 3 AND 4 The North Norfolk Food & Drink Festival is held annually on the Holkham Estate (last year in the spectacular setting of the Walled Gardens), and the Festival Chairman is Chris Coubrough, the man behind Flying Kiwi Inns. www.northnorfolkfoodfestival.co.uk

ORGANIC SEPTEMBER

ALL MONTH The Soil Association, as ever, will offer simple and affordable small organic changes you can make throughout the month of Organic September, teaming up with some of the UK’s best chefs. www.soilassociation.org

OCTOBER NORWICH BEER FESTIVAL

JUNE ROYAL NORFOLK SHOW

JUNE 29 AND 30 At the Royal Norfolk Show last year the Adnams Food and Drink Experience offered 80 food exhibitor stands and 15 top Norfolk chefs who were performing in the cookery theatre. www.royalnorfolkshow.rnaa.org.uk

JULY LATITUDE FESTIVAL

JULY 14 TO 17 Latitude is much more than just a music festival as last year it boasted a unique dining experience when Blixen restaurant travelled from Old Spitalfield’s Market in London to take its place on the line-up at Henham Park, near Southwold. www.latitudefestival.com

OCTOBER 24 TO 29 Organised by the Norwich & Norfolk branch of the Campaign for Real Ale (CAMRA), the Norwich Beer Festival will be held at St Andrew’s and Blackfriars’ Halls (now referred to as ‘The Halls’). www.norwichcamra.org.uk

FUNGI FORAYS

VARIOUS DATES October means fungi forays! At Fairhaven Woodland and Water Garden, near South Walsham, fungi expert Dr Tony Leech will lead a foray on October 22 – homemade mushroom soup (of course!) will be available in the tearoom afterwards. www.fairhavengarden.co.uk Elsewhere, mushroom expert Jonathan Revett plans to hold a series of fungi forays in Thetford Forest on October 15, 22 and 29. www.fenfungi.com

APPLE DAY

OCTOBER 23 Take your pick of events around Apple Day 2016, including at Gressenhall Farm and Workhouse, where you can stroll around the orchard with its traditional Norfolk varieties, and even bring your ‘mystery’ apples to be identified! www.museums.norfolk.gov.uk

NOVEMBER CHRISTMAS SWITCH-ON

NOVEMBER 17 The big Christmas Switch-On takes place in Norwich and heralds the start of the Christmas shopping season. Why not buy a foodie gift this year, for example from the Colman’s Mustard Shop & Museum in the Royal Arcade? www.norwich.gov.uk

DECEMBER BREWERY OPEN WEEKEND

DECEMBER 3 AND 4 Enjoy a weekend of festive cheer at Woodforde’s in Woodbastwick, when the brewery opens its doors. There will be beer and wine tastings, brewery tours and Christmas gift inspiration. www.woodfordes.co.uk

DEEPDALE CHRISTMAS MARKET

DECEMBER 2 TO 4 Early December, get yourself up to the north Norfolk coast for Deepdale Christmas Market at Dalegate Market and St Mary’s Church, Burnham Deepdale, with more than 100 stalls and shops, selling great local food and drink and much more, plus an all-important café. www.dalegatemarket.co.uk

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GET IN TOUCH... NORTHREPPS COTTAGE COUNTRY HOTEL, NORTHREPPS, CROMER, TEL 01263 579202, VISIT WWW.NORTHREPPSCOTTAGE.CO.UK

Now that’s what I call a charming setting! Northrepps Cottage Country Hotel is tucked away in the beautiful rolling countryside near Cromer. Situated a mile or so inland, it oozes seclusion and good old fashioned peace and quiet. The hotel, part of the Gurney estate at Northrepps, was built in 1793 in a Gothic style, and has gardens designed by Sir Humphry Repton, who was also responsible for other well known spots such as Sheringham Park in Norfolk, Harewood House near Leeds and Kenwood House in Highgate, London. It was turned into a small hotel in 2009 by the current owners, Simon and Deborah Gurney, and now has a new management team, husband and wife Jonathan (Johno) and Laura Gardiner. The pair are delighted to be back in the area, having come from Cromer and Sheringham respectively, but they have worked in Cheshire for the past 15 years, running an outside catering company. Laura says: ‘We have always worked together - Johno is the chef and great

on health and safety, and staffing, and I have always been front of house, running functions and so on. We really complement each other and understand how each other works. ‘We were keen to come home - we always knew we would, and the time was right.’ They were excited about taking over at Northrepps Cottage Country Hotel and have many ideas about how to raise its profile. At present it has eight bedrooms, two on the ground floor and the rest on the first floor. There is the well respected Repton’s Restaurant for fine dining plus Humphry’s Bar where you might enjoy morning coffee or afternoon tea. Add in the Gurney Suite which can cater for functions of up to 160 people, and really lovely gardens, and this is a place with plenty of potential! Johno explains that it is being refurbished, with all rooms redecorated, new furniture bought and: ‘Next on the list is a kitchen refit.’ He is very keen to make the hotel part of the local community. ‘We want to hold children’s cookery sessions, have a Christmas market, carol singing - and

more,’ he says, adding that he already works with local schools to share knowledge and techniques. And Laura is full of ideas, too. ‘We’re making the bar dog friendly, and hopefully putting down a new floor which will be more suitable, and I want to buy a couple of doggy beds, too!’ Johno trained at the Hotel School at Norwich City College and the pair met when he was the chef at a pub in Sheringham and Laura was a waitress. He says: ‘I’ve worked in many, many pubs and restaurants in Norfolk and it certainly has changed since I left. People are much more interested in what they eat - they want to know where it is from.’ And he is particularly keen to use estate produce, saying: ‘We have great game, wonderful fruit, we harvest our own peas, I grow all my own herbs - it just goes on! The menu really reflects where we are, from the proximity to the sea - I have a fisherman who fishes off Cromer Pier - to the goodies from the fields and from local producers such as our great cheese makers.’

NeW FaCeS

A country house hotel in North Norfolk has a new husband and wife team at the helm with plenty of ideas to put it firmly on the county’s gourmet map SARAH HARDY finds out more

FILLING, TRADITIONAL AND SATISFYING

The nights are drawing in faster, the leaves are falling, what better way to celebrate the arrival of winter by indulging in the tradition of a Sunday roast? Join us in our relaxing 1559 Restaurant every Sunday for our new carvery. The choice of two freshly prepared meats will be available accompanied by your choice of the traditional sides you would serve up at home. Should you wish to join us, please reserve your table with front desk or call the restaurant team on 01603 410871. Served from 12.30pm – 3pm. 2 courses for just £15.99 and 3 courses for £19.99 We look forward to seeing you! Facebook.com/SprowstonManor @SprowstonManor

Subject to availability. Members discount applies.

Sprowston Manor, Marriott Hotel & Country Club Wroxham Road Norwich, NR7 8RP +44(0)1603 410871

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SER VES

SIX

JOHNO GARDINER'S CHORIZO AND SAGE STUFFED ROAST PARTRIDGE INGREDIENTS 6 partridges, livers reserved for the stuffing if you like; 12 thick-cut unsmoked streaky bacon rashers; fresh sage leaves, to garnish; 2tbsp olive oil For the Stuffing 50g butter; 2 large shallots, finely chopped; 150g piece chorizo, finely chopped; partridge livers, chopped (optional); 3 garlic cloves, finely chopped; 200g fresh breadcrumbs; 12 fresh sage leaves, finely chopped; zest and juice of 1 lemon; small bunch of fresh flatleaf parsley, leaves picked and chopped For the Gravy 2tbsp plain flour; 300ml red wine; 600ml fresh chicken stock, hot; 1 heaped tbsp redcurrant jelly METHOD 1. To make the stuffing - heat the butter in a large frying pan, cook the shallots for 2-3 minutes, until slightly softened. Stir in the chorizo slowly until oils and juices are released. Add chopped partridge livers and garlic, cook for a minute, then leave to cool. 2. Add the breadcrumbs, chopped sage, lemon zest and juice, season and stir in parsley. 3. Preheat oven to 200째C. Put the stuffing into the partridges, season well, then cover with bacon and dot with sage leaves. Arrange in a shallow roasting dish and drizzle with olive oil. Roast for 20 minutes. Remove the bacon and leave in the tin, proceed to cook for 10 minutes, until golden. 4. Remove the partridges from the tin, placing the bacon back on the birds. Place them in a serving dish and cover with foil. 5. To make the gravy - place the roasting tin on the hob over a gentle heat, add flour and leftover stuffing, juices and oils. Pour in red wine. Then add the stock and redcurrant jelly and simmer for 5 minutes. Stir until thickened. Season and strain into a serving jug.

BACK TO SCHOOL

WILD KNIGHT IN

Look out for a new vodka, Wild Knight, which is hand crafted right here in Norfolk - in Beachamwell, near Swaffham. It is the creation of husband and wife Matt and Steph Brown who are launching their Ultra-Premium English Vodka next month. but what about the bottle - we love it! Lots of tasting sessions are planned and you can reserve your bottle online, too. Visit www.wildknightvodka.co.uk

The recent launch of the English Canapé School means you can learn all about how to make canapés thanks to a series of Norfolkbased courses beginning next month. The English Canapé Company, based in Burnham Market, was the brainchild of Hannah Bingley, and her new courses (also check out dates for March, April, September, October and November) are designed to offer the chance to enjoy canapés and champagne, learn to make canapés and enjoy a demonstration and tasting from a local producer whose products feature in Hannah’s canapé recipes. I think I might have to get booking! Visit www.theenglishcanapecompany.co.uk

NEWS ROUND-UP

st ms to give you the tastie Each month Emma Outten ai om around the county! food and drink stories fr WINTER WARMER

Like beer? Like coffee? Then you’re going to love a new Norwich-brewed beer that gives the palate a sense of chocolate digestive biscuits before the coffee kicks in! Redwell Brewing have come together with city coffee shop Kofra to brew a coffee stout. At 5.9 per cent, Kofra Stout is brewed using roasted barley and chocolate malt then postfermentation it has been blended with Kofra’s own blend of in season coffee from Central America before being conditioned and canned. Nate Southwood from Redwell says: ‘Our head brewer David Jones has wanted to brew a coffee stout for us since he brewed one at Helsingborg's Brewery in Sweden so we got talking to Jose and Caitlin from Kofra in Norwich who were equally excited about the prospect of brewing a collaboration.’ Kofra Stout is available in 330ml cans from retailers and pubs.

{news & gossip}

What's hot HEADS UP

Two of North Norfolk's most loved foodie destinations, The White Horse and The Jolly Sailors of Brancaster Staithe, have a revamped kitchen team waiting to delight punters. Executive Head Chef and Norfolk lad Avrum Frankel will be working alongside Fran Hartshorne, Head Chef of The White Horse, and Nick Ramsay, Head Chef of The Jolly Sailors (which has a new smokehouse, I might add) to bring exciting new menus to the coast. Nick says: ‘I'm all about home style cooking with strong flavours and generous portions’. I’m there!

SCRUMMY STUFF

A brand new foodie outlet called the Scrummy Pig Produce Shop launched at Wroxham Barns in December. It aims to offer a broad selection of quality food and drink products year-round, chosen from trusted small-scale suppliers, ranging from things you will use every day to gift items and treats. The business is owned and run by Mike and Samantha Fish of The Norfolk Sausage Company.

WIRELOOSE PIX @LESMARTIRE

Visit www.acinns.co.uk

PICTURE BY

WHEN CAKE & COFFEE COMBINE

IT’S ALL HAPPENING DOWN ON THE FARM

Pick-your-own enterprise White House Farm, in Sprowston, will be celebrating the best of the New Year’s seasonal food with top quality, locally sourced meat thanks to a new permanent butchery. Prepared by in-house butcher Steve Taylor, this is a new venture for owners Charlotte and Oliver Gurney who are keen to expand their business into the winter to promote Norfolk’s meat and produce all year-round. Charlotte says: ‘By welcoming Steve to our team we are able to offer a range of locally sourced meat complementing the regional produce we sell in our farm's shop.’ Visitors can sample the shops' produce in the café which also features a cosy woodburner and serves breakfast, lunch and tea. The shop and café are open Tuesday to Sunday.

Shoppers in award-winning market town Harleston have a new place to go for coffee and cake thanks to the recent opening of The Apiary Cake and Coffee House. Owner Mike Chappell has warmed to the apiary theme with honey flapjacks made with honey from bees in his apiary, water by Just Bee Drinks, and gifts such as Pure Suffolk Honey, plus you can expect coffee and cake combinations such as expresso fruit cake. Visit www.apiaryharleston.co.uk

GET VOTING

Public voting for the East of England Co-op’s Producer of the Year awards opens on January 4 and runs throughout January. Following the public vote, three county champions are selected, to then face an expert panel of judges who select an overall winner in March. This year six producers across the region are in the running, including The Tacons and Wendy’s House Cakes in Norfolk. Come on Norfolk! Visit www.eastofenglandcoop.co.uk/ POY2016 CAST

VOTEUR

Visit www.norwich-pyo.co.uk

GLUTEN FREE CAFÉ CULTURE

If you are following a gluten or wheat free diet, then the opening of a completely gluten free café in Norwich this winter will be most welcome after the couple behind The Gluten Free Shop at Hellesdon were given the go ahead to open a café and shop on Timber Hill. Louisa Kiddell and partner Tony Garrick are looking forward to the opening, with Louisa promising: ‘If you have Coeliac Disease or are following a gluten or wheat free diet you will be able to choose freely from the light lunches, snacks, breakfasts and treats available, and there will plenty of options if you are dairy free or vegan too.’ Visit www.norfolkglutenfree.co.uk

Visit www.scrummypig.co.uk

{food trends}

Whatever your New Year’s resolution this year – whether it’s to eat more local produce or eat out more often – Emma Outten garners opinion from those in the know in Norfolk

DR LEE HOOPER, is a Reader in Research Synthesis, Nutrition & Hydration at the University of East Anglia, specialising in supporting older people to eat and drink well. Here she makes five food and drink resolutions: DRINK MORE FLUID - tea, coffee, milk, squash, juice, water, and I would count beer and cider. European guidance suggests women should be drinking 1.6 litres of fluid a day. If you think of a mug being 200ml and you’re drinking all of that you would need eight a day. The amount for a man is two litres and 10 a day. EAT MORE IRON-RICH FOOD – eat sensible quantities of haem iron: things like red meat and liver. There are also good vegetarian sources: beans, leafy vegetables, fortified cereals, nuts and dried fruit. If you’re having non-meat sources have vitamin C as well: fruit, fruit juice or pepper help absorption.

Richard Howard, Courtyard Food Hall Manager at Elveden, offers these predictions:

EAT MORE VITAMIN D-RICH FOOD – if we’re not out in the sunshine, things like oily fish are good. I don’t tend to recommend supplements but vitamin D is the exception. Other sources are egg yolk and vitamin D-enriched margarines.

I predict the rise and rise of ‘free from’ products. Originally essential to those trying to avoid certain ingredients from a medical point of view, increasingly sought out by those following some trendy diet. The sky is the limit with what this market is prepared to spend! In a similar vein, more sustainable health conscious purchases are being noticed. Nuts, beans, pulses, seeds will continue to have an impact. Our own sales of low fat meats have also seen a climb, and I expect it to continue into 2016. Venison, rabbit, squirrel (check out squirrel, pine nut and maple syrup salad!) and turkey are all noted for their natural goodness and ethical sustainability, especially when wild. These products really do tick the right boxes of the modern shopper, and also those of more mature years who fondly remember ‘mother’s rabbit pie’.

WATCH YOUR WEIGHT – If you feel your belt tightening, there are a couple of options: doing a bit more and decreasing portions. I would still enjoy treats but would decrease portions to three-quarters. EAT MORE ZINC-RICH FOOD – Good sources are red meat and, for vegetarians, fortified cereals and dairy products.

FINALLY: Calorie free alcohol - come on someone!

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YACON ROOT

CATHERINE JEANS is a Nutritional Therapist at The Orange Grove Clinic in Norwich. She predicts these healthy food trends for 2016: YACON, a plant with a sweet tasting root, is being heralded as a new superfood for those who can’t give up their treats. Rich in potassium, it also has little effect on glycaemic load, meaning it provides a slow releasing form of carbohydrate. The sugary taste comes from fructooligosaccharides, also known as FOS, a type of sugar the body cannot absorb - meaning few calories for us all! EATING BASED ON YOUR GENETIC MAKEUP – it’s becoming clear that a ‘one size fits all’ approach to weight loss isn’t appropriate. Research at Stanford University has revealed that those following diets based on their genetic

make-up lost up to 2.5 times more weight than those following standard meal plans. Many nutritional therapists are offering DNA cheek swab testing to help you discover what your genes are telling you about the right diet for you. TIGER NUTS (also known as chufa) are another great superfood taking the health food world by storm. Humans have eaten them for centuries, but we’re now rediscovering this form of starch and protein, which isn’t a nut at all. With an almond taste, you can use them to replace nuts - you just need to soak them first. Or you can buy ready-ground tiger nut flour.

Hereâ&#x20AC;&#x2122;s just a taster...

Pan Fried Mackerel, Apple & Celeriac Remoulade, Horseradish & Walnut Slow Braised Venison Stew, Mustard Mash & Roasted Root Vegetables Steamed Vanilla & Treacle Pudding

Available lunch times only

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{food trends}

What to eat ROGER HICKMAN,

more of what is in any given dish. On the same tack, there is a growing awareness of food allergies and intolerances, and formerly ‘niche’ foods such as gluten-free will become more mainstream. If the last few years of recession saw a return to the so-called ‘forgotten cuts’ of meat – cheaper cuts which require slow cooking and give a depth of flavour – the relatively good economic times are seeing the return of prime cuts. However, I think a big trend will be dishes which combine the two: perhaps a quick-roasted loin of pork alongside a deep-fried ball of slowbraised pork shoulder. Finally, there is a growing trend for people to try more things. There will be a growth in ‘small plates’ and multicourse tasting menus, as palates become ever more willing to try the new and the innovative.

chef proprietor at Roger Hickman’s Restaurant in Norwich, says food trends are difficult to predict, but there are some definite themes emerging which will be reflected in what is popular in 2016:

PEARL BARLEY

The first is a continued move towards healthier food. That doesn’t rule out the occasional treat, but in general people will eat fewer creamy and butter-based sauces, and more pulses – look out for pearl barley being one of the ingredients of the year. People also want to know exactly what is in their food: menu descriptions are getting longer, and are more likely to list

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23 29

OWNER & CHEF RICHARD BAINBRIDGE

{eating out} RICE PUDDING

Benedicts

Pippa Lain-Smith pushes the boat out with a lavish five-course taster menu at Benedicts in Norwich - the latest hot place to eat in the city!

s I walked into Benedicts restaurant for the first time, I was struck by its plainness. Neutral walls, simple wooden chairs, cloth-less tables and one large dining room; with no intimate booths or romantic corners. Would this be a cool and lacklustre dining experience? Benedicts is owned by chef Richard Bainbridge and his wife Katja. Many Norfolk foodies will have experienced Richard's Michelin-starred cooking when he was headchef at Morston Hall. But having his own place is clearly providing him with the inspiration to create a collection of dishes which are putting him on the culinary map in his own right. There were four in our group and we opted for the five-course taster menu. Due to timings, every member of your party has to be up for the gastronomic challenge, but none of us needed much persuading. My friend was tempted by a starter from the a la carte menu and Katja, who runs front of house with charm and wit, immediately offered to substitute one course of the taster menu. As we were enjoying aperitifs of German beer, from Katja’s home town of Dresden, and French rosé, our taste buds were limbered-up by some delicious homemade bread ('go on, have a couple of pieces’) and some beautiful canapés. These marvellous mouthfuls gave us a small taste of what was to come. The first was Richard’s interpretation of cheese and

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pineapple and the second a homemade rice cracker with dashi mayonnaise and thyme powder; each a fabulous burst of flavour. As anyone who watched the Great British Menu will know, Richard is a fan of Jerusalem artichoke. We began our meal proper with Jerusalem artichoke soup with pickled mushrooms and basil oil. I believe you can tell when food is really good when a conversation about holidays, children or work is instantly taken over by ‘oohs’ and ‘ahhs’ and ‘isn’t this amazing?’. The silky-smooth texture of the soup, with the tangy mushrooms popping up every now and again, made for a superb start. The portion size was just enough to leave you satisfied but definitely ready for more. Our second course was pig’s head terrine with King’s Lynn brown shrimp and cauliflower. I have to admit that the thought of eating pig’s head didn’t make me salivate; but the dish was delicious. Just think of the most melt-in-the-mouth belly pork that you’ve ever eaten and you’re in the right ballpark. The tiny, sweet brown shrimps, cauliflower puree and delicate pieces of roasted cauliflower were perfect accompaniments to the tender pork. His Caesar salad is a thing of true loveliness. At the centre of the dish is a scorched baby gem; providing a moreish, smoky base for cured egg yolk, gentleman’s relish and a generous sprinkle of parmesan, grated cured egg yolk and spelt crumb. It’s unlike any salad

BREWED IN NORFOLK

woodfordes.co.uk 01603 722218

Woodfordeâ&#x20AC;&#x2122;s, Woodbastwick, Norfolk NR13 6SW Please drink sensibly - drinkaware.co.uk

KATJA BAINBRIDGE ALL IMAGES COPYRIGHT OF

BENEDICTS RESTAURANT, ST BENEDICT’S, NORWICH, TEL 01603 926080, VISIT WWW.RESTAURANTBENEDICTS.COM

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you will ever experience and I could sing its praises for many, many words to come. But instead: on to the fish course. Richard really knows how to plate-up with style, but without making food look over-fussy. The Cromer crab with almond milk mousse, cucumber and peach was as pretty as a picture and, as the description suggests, was light and refreshing. The beef course of eight-week-hung Blickling Hall Estate Aberdeen Angus, Norfolk Peer potatoes, garden herbs and béarnaise sabayon was a firm favourite of our group. To be perfectly honest, I usually prefer my red meat medium to well done, and the rareness of the steak did initially put me off. However, after the first mouthful I was a convert to meat as it, arguably, should be cooked. The decadent fondant potato and creamy béarnaise combined with the succulent meat to make this a truly memorable dish. At this point guests have the option of a cheese course for a £5 supplement and we thought it would be rude not to partake. As you’d expect, the selection of cheeses is British and good; served with seasonal chutney, fruit bread and celery.

It’s strange but, despite having already eaten five courses, you’re ready for dessert. Described on the menu as rice pudding mousse with late English raspberries and vanilla ice cream, you’d be excused for expecting something relatively plain. But this pudding was far from that. A spelt crumble added a super element of texture, and the mousse, served at the table from a foam gun, finished off our meal with a touch of theatre. Benedicts doesn't need vibrant artwork and sumptuous, upholstered furniture to create warmth and specialness; this comes from the wonderful staff and outstanding food. With his recent success on the Great British Menu, Richard’s success as a chef/ restaurateur is, I hope, guaranteed; so make your reservation soon. I’ve already booked to go back again.

COME & SEE US... OPENING TIMES: MONDAY - SATURDAY, 9.30AM TO 4.30PM SUNDAY, 10 TO 4PM CALL 01508 480734

{eating out}

The Gardener's Kitchen

’ n oo i m l B arvellous! m Garden centre restaurants are popular with those who want tea and cake as they buy their perennials but Sarah Hardy is most impressed by one in South Norfolk where the food takes centre stage VISIT

hen we came up with the idea of a foodie magazine for us lucky lot living in Norfolk, one of the key aims was to find off-thebeaten-track places to share with our readers. The Gardener’s Kitchen at Green Pastures Nursery in Bergh Apton, about eight miles south of Norwich, is one such treasure. The restaurant, which opens daily (daytime only), is now firmly at the heart of the site which also includes a farm shop, garden centre and even the village Post Office! It is all run by the lovely Debbage family and many of you may know James, who worked at Notcutts in Norwich for 20 years before deciding to take the plunge and go it alone. With his wife, Michelle, and young sons Harry, Tommy and baby Beau, he works hard to create a friendly, buzzy atmosphere which appeals to all. But what of the Gardener’s Kitchen which recently took the top award in the EDP Norfolk Food and Drink Awards 2015 for best restaurant? Well, it’s a light and airy place which seats up to 100 people if you include the outdoor seating. There are scores

www.greenpasturesnurser y.co.uk

of bistro tables, wooden floorboards and the windows look out on to the garden centre so you can plan your next gardening project as you nosh! It opened in May last year and seems to have caught people’s imaginations as it was certainly nice and busy when I visited one Thursday lunchtime. Sunday lunch is said to be heaving and there are plans to hold special themed evenings once a month. It is also possible to hire it for private functions such as birthday parties. The idea is to serve ‘garden fresh’ food and there is a real accent on local produce and producers. Meat comes from Harveys in Norwich, bread from the Pye bakery in Norwich, cheese from Mrs Temple in north Norfolk, ice cream from Parravani’s in Great Yarmouth and the list goes on. Drinks include Breckland Orchard ‘posh pops’. Much is grown by themselves and their neighbouring farmer friends so the tomatoes jump out at you in the summer, the blackberries are extra juicy in the autumn and so on. The restaurant serves decent breakfasts, including eggs Benedict, those so-called lite bites like jacket potatoes and a soup of the day plus

several daily lunch specials, and afternoon tea is becoming really popular, too. Indeed, it is the cakes on display that grab your eye - mine landed firmly on the lemon meringue pie which has been a favourite for years. I met a girlfriend for a gossip and lunch - it really is that sort of place - and opted for a Norfolk ploughman’s with three different cheeses, ham, a sausage roll, coleslaw and plenty of pickles and chutneys and a couple of wedges of bread to scoop it all up with. It did me proud especially at £8.95! My friend tackled a chicken (Norfolk, of course), mozzarella and roquette panini with chipotle mayo at £5.55 which was described as the best panini ever so you can’t say fairer than that. The fish pie caught my eye and as for the Orford seafood platter, wow! When that went past my table, there was a definite sigh of regret. Next time! There are plenty of little touches - the coleslaw is clearly homemade and afternoon tea is served in garden trugs - I love all that! And I’ve heard that the knickerbocker glories are quite something so that’s definitely my next trip sorted.

{celebrity recipes}

Gino D'Acampo Britain’s favourite Italian chef, Gino D’Acampo, shares some glorious recipes from Sicily and Sardinia with us

oH,

GinO!

Recipes and images extracted with permission from Gino’s Islands in the Sun, by Gino D'Acampo, £20, available where all good books are sold.

e’s the ultimate cheeky chappie and you’re never too sure what’s he is going to say next - but that’s why we love him. He was crowned king of the jungle in the 2009 series of I’m A Celebrity and is also a regular on the rather naughty panel show, Celebrity Juice, with Keith Lemon, Fearne Cotton and Holly Willoughby where just about anything goes! Now almost 40, Gino has been in Britain for 20 years since arriving from his native Naples as an ambitious young man and he has just been on our screens in his third series of Gino’s Italian Escapes. This series celebrates the food of Sicily and Sardinia, with Gino explaining: ‘We show how the locals live and eat. Sardinia is my favourite island in the world, and we also visit Sicily where the food is more sweet and sour orientated because of the North African influence. ‘There are some wonderful locations and it’s a perfect shot of sunshine for us all!’ Gino was born into a large family in southern Italy where the food they ate was very traditional. ‘It was simple recipes based on fresh and healthy fruit, vegetables, fish and meat,’ he explains. When he was 11, he walked into his grandfather Giovanni’s restaurant for the first time and decided that cooking was for him. ‘My grandfather said that a good recipe doesn’t need many ingredients because if they are good quality and full of flavour, why do you have to cover up or change their taste?’ After training at the Luigi de Medici Catering College, Gino arrived in London and worked at The Orchard Restaurant in Hampstead and then at the Cambio restaurant in Surrey. Working with Tesco on their Finest range led to his first TV appearance and with audiences loving those good looks and raw passion for food, he became the regular chef on ITV’s hit daily programme, This Morning! He has hosted several TV programmes, including Let’s Do Lunch with Gino and Mel, and also runs a very successful food import business, bringing Italian goodies into British supermarkets. And Gino is currently working on setting up new restaurants across the country - Italian, of course. He is married to Jessica and they live in Hertfordshire with their three children, Rocco, Mia and Luciano and yes, Gino admits that they love pasta!

BAKED PEACHES STUFFED WITH AMARETTI BISCUITS, WALNUTS & RAISINS

PESCHE AL FORNO RIPIENE DI AMARETTI, NOCI E UVA PASSA

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream. INGREDIENTS 4 ripe peaches, halved and stoned; 20g raisins; 2 teaspoons amaretto (almond) liqueur; 3 amaretti biscuits, crushed; 55g golden caster sugar; 1 medium egg yolk; 1 teaspoon cocoa powder, sieved; 20g walnuts, roughly chopped; ½ teaspoon ground cinnamon; 30g salted butter (room temperature), cut into cubes, plus extra for greasing; 100ml dry white wine

SERVES

FOUR

METHOD 1. Preheat the oven to 180°C/gas mark 4. Take a peach half and enlarge the stone cavity slightly by removing a little of the flesh with a teaspoon. Chop the removed flesh and set aside. Repeat for all the peaches. 2. Place the raisins in a small bowl or cup, pour over the amaretto liqueur and leave to soak for 20 minutes. 3. To make the filling, put the chopped peach flesh, amaretti biscuits, 40g of the sugar, the egg yolk, cocoa powder, walnuts, cinnamon and half the butter in a small bowl. Mix well. Stir in the raisins and the soaking liquid. 4. Grease a baking dish measuring about 18 x 25cm with butter and place the peaches cut-side up in the dish. 5. Divide the filling between the peach halves, pressing it into each cavity. Sprinkle over the remaining sugar and pour the wine around the fruit. Dot the remaining butter on top of the filling. Bake for 30 minutes. Serve hot.

FOUR

SERVES

TRAPANI-STYLE COUSCOUS WITH FISH, TOMATOES & ALMONDS

{celebrity recipes}

Gino D'Acampo

TRAPANI-STYLE COUSCOUS WITH FISH, TOMATOES & ALMONDS

COUSCOUS ALLA TRAPANESE CON PESCE, POMODORI E MANDORLE

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

SERVE

FOURS

INGREDIENTS 6 tablespoons olive oil; 2 onions, peeled and chopped; 6 tablespoons chopped fresh flat-leaf parsley; 2 x 400g tins of chopped tomatoes; 1 teaspoon caster sugar; 1 litre hot vegetable stock; 2 bay leaves; 250g large fish bones and tails; 300g couscous; ¼ teaspoon ground cinnamon; 1kg mixed white fish fillets (e.g. halibut, haddock, cod, pollack, sea bass), cut into 5cm cubes; 10g flaked almonds; Salt and white pepper METHOD 1. Heat the oil in a large saucepan over a medium heat. Add the onions and parsley and fry for 5 minutes, stirring occasionally. Tip in the tomatoes, add the sugar and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Remove the lid and simmer for a further 10 minutes. Pour over the hot stock. 2. Remove the pan from the heat and blitz with a hand-held blender. Add the bay leaves and drop in the fish bones and tails. Return to the heat and gently simmer, covered, for 30 minutes. Remove the fish bones and tails and discard. 3. Put the couscous in a medium saucepan. Measure 450ml of the prepared sauce and pour over the couscous. Stir in 100ml of boiling water and the cinnamon. Cover with a lid and place over a very low heat for 5 minutes. 4. Meanwhile, submerge the fish in the remaining prepared sauce. Cover and simmer over a low heat for 15 minutes. 5. Remove the couscous from the heat and leave to stand, still covered, for 10 minutes. Fluff up the couscous with a fork. 6. Lift the fish out of the pan and arrange on the couscous. Pour over some of the sauce and scatter over the remaining parsley and almonds. Put the remaining sauce in a jug and hand it round separately.

WARM BEEF SALAD WITH ARTICHOKES, CHILLI & WALNUTS

INSALATA CALDA DI MANZO CON CARCIOFI, PEPERONCINO E NOCI Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts – which really complement the juicy slices of warm beef fillet – plus fresh chilli to provide a little extra kick. Serve with Sardinian flatbread INGREDIENTS 400g fillet of beef (room temperature); 8 tablespoons extra virgin olive oil; 280g chargrilled artichoke hearts in oil, drained and quartered; 1 fresh, medium-hot red chilli, deseeded and finely chopped; 4 tablespoons balsamic glaze; 100g crispy mixed salad leaves; 80g walnut halves, roughly chopped; Salt

METHOD 1. Preheat a large frying pan over a medium heat. Rub the beef all over with half the oil and season with salt. 2. When the pan is very hot, lay the beef in the pan and brown on all sides, including the ends. Remove the beef from the pan and leave to rest on a board. Cover with foil to keep warm. 3. Add the artichokes and chilli to the pan. Combine 60ml hot water and half the balsamic glaze and pour the mixture over the artichokes. Stir, bring to a simmer and set aside. 4. Carve the beef into slices about 5mm thick and arrange on a large serving platter. Spoon over the warm artichokes, chilli and liquid and arrange the salad leaves and walnuts on top. Drizzle over the remaining oil and balsamic glaze and sprinkle with a little salt.

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{gadgets & gizmos}

juicy january

Hands up if your New Year's resolutions revolve around healthy eating? Emma Outten looks at the best kitchen gadgets to help you eat more fruit and veg

01.

02.

03.

05.

06.

04.

01. Russell Hobbs Purifry Multi Fryer, £99 until December 24, otherwise £149.99, Clas Ohlson, intu Chapelfield 02. Dexam Spiralizer Spiral Slicer with three Blades, RRP £25 (now £20), Jarrold's, Norwich 03. Zeal Fruit Jacket, £5.99, Bakers and Larners of Holt, www.bakersandlarners.co.uk 04. Living Nostalgia Vintage Blue Heavy Duty Juicer, £29.95, www.kitchencraft.co.uk 05. Sage (by Heston Blumenthal) the Nutri Juicer, was £149.99 now £135, Lakeland, Norwich 06. Nutribullet 15 Piece Pro 900 Series + Life Changing Recipes Book, £129.95, John Lewis, Norwich 07. Royal VKB Citrange Double Sided Juicer, £10.46, www.scandinavianshop.co.uk

PRICES CORRECT AT TIME OF GOING TO PRINT

07.

Sara's Kitchen

Keen cook Sara Matthews, of Norfolk Gluten Freedom, offers us all - not just those with food intolerances - a few tempting treats to beat those January blues!

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{recipes}

Norfolk Gluten Freedom MORE RECIPEESAF OVERL

SCRUMPTIOUS GLUTEN FREE CHOCOLATE CAKE Sometimes only chocolate will do and this is my ‘go to’ recipe! It is so very easy to make - a bung it all in, whisk and bake cake. If you half the recipe it makes 12 cupcakes. INGREDIENTS 225g of gluten free self raising flour (125g for cupcakes); 50g of cocoa powder (25g for cupcakes); 225g of dairy free spread or butter if you can have dairy, melted and cooled (125g for cupcakes); 225g of sugar (125g for cupcakes); 2tsp of gluten free baking powder (1tsp for cup cakes); 6tbsp of milk (I use coconut milk or almond) (3tbsp for cupcakes); 5 free range eggs (3 for cupcakes); 2tsp of vanilla extract (1tsp for cupcakes) METHOD 1. Preheat the oven to 180°C and then grease and line a deep 20cm cake tin - square or round. If you are making cupcakes, place 12 cupcake cases in a muffin tin 2. Place all ingredients into a large mixing bowl, whisk until combined into a smooth batter 3. Transfer to prepared tin or cases 4. Bake in the oven for 35-40 minutes or until a skewer inserted comes out clean (18-20 minutes for cupcakes) 5. Leave to cool on wire rack in tin TO MAKE THE FROSTING 1. Beat together dairy free spread, icing and vanilla extract until smooth 2. When the cake is cool, remove it from the tin and slice in half horizontally. Sandwich your cake together with the frosting. Ice as you like!

www.norfolkglutenfreedom.co.uk Sara's Kitchen Cookery School offers training in gluten free/dairy free baking. Email saraskitchen@outlook.com for more information

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{recipes}

BANANA BREAD WITH DATES This bread is delicious and a great way to use up any overripe bananas. It is a perfect addition to packed lunches or with a cuppa, and you can eat it on its own or with a little butter. It is also gluten, dairy and sugar free and can be frozen, too. INGREDIENTS 160g of pitted chopped dates (if you do not like dates you can substitute them for other fruit such as figs, apricots or sultanas); 3 large overripe bananas, mashed; 125ml of rapeseed oil, (I use rapeseed oil as the flavour doesn't overpower the bread, but use whatever vegetable oil you have - but nothing with a strong flavour like virgin olive oil); 2 tbsp of maple syrup (this gives a beautiful flavour and helps with the moisture of the cake but if you prefer it does work with honey); 2 large free range eggs; 200g of rice flour; 80g of cornflour; 1tsp of bicarbonate of soda; 1tsp of vanilla extract; zest of 1 lemon; 2tsp of gluten free baking powder; sunflower and pumpkin seeds to sprinkle over the top or you could used chopped nuts.

CREAMY CHICKEN PIE This recipe is a great family favourite which can be prepared in advance and popped in the oven 25-30 minutes before you sit down to eat. You can adapt to suit your taste by replacing the chicken for cooked ham or if you would rather a vegetarian option either Quorn chunks or roasted butternut squash and roasted leeks. You can even stir in some sweetcorn or kidney beans to add another twist of flavour. Any milk will suit this recipe, and I sometimes use coconut milk to add a tropical twist!

METHOD 1. Heat the oven to 160째C. Grease and line a loaf tin 2. Put the dates (or your choice of fruit) into a small bowl, add 2tbsp of boiling water and the bicarbonate of soda 3. Stir and leave to one side to soak and for the dates to plump up while you prepare the rest of the ingredients 4. In a mixing bowl, whisk together the mashed banana, rapeseed oil, maple syrup, vanilla extract, lemon zest until they form a smooth batter 5. Add all the flour and baking powder, stir, then add the contents of the bowl of dates 6. Stir to make a batter and mix the fruit through. Transfer the batter to the prepared loaf tin. Scatter with the seeds or mixed nuts and place in the oven and bake for 60 minutes or until a skewer inserted comes out clean 7. Keep an eye on your loaf and, after 45 minutes, if the top is browning too fast place some silver foil on the top to stop it from getting too brown 8. Once cooked, remove from the oven and allow to cool in tin for a few minutes then transfer to a wire rack to cool completely. As tempting as it is, do not slice until cool or the bread will compress when cutting. The loaf will keep for 3-4 days in airtight tin or container

INGREDIENTS 2 large chicken breasts; 1tbsp of olive oil (when using coconut milk, I like to use coconut oil); salt and freshly ground black pepper FOR THE TOPPING 800g of potatoes; salt and pepper FOR THE SAUCE 50g of butter; 200g of baby button mushrooms; 1tbsp of rice flour or corn flour; 125ml of gluten free chicken stock; 150ml of milk, (use soya, almond or coconut milk if dairy free); 150ml of cream (use soya cream or rice cream if dairy free); cracked black pepper to taste; 1tbsp of fresh rosemary; 1tbsp of fresh thyme; 1 heaped tsp of gluten free mustard (optional) METHOD Preheat the oven to 200째C. Place the chicken in a roasting tin, drizzle with oil, and season with salt and pepper. Roast in the oven for 25 minutes until golden and cooked through. Do not overcook or the chicken will be dry. Leave to cool and cut into chunky pieces. FOR THE TOPPING Bring to boil the potatoes, cover and simmer on low heat for 10 minutes until tender but not soft. Drain and leave to one side. FOR THE SAUCE Melt the butter in a pan, add the mushrooms and cook on a low heat for 5 minutes. Remove the pan from the heat, stir in the flour then the stock. Return to the heat and cook for a couple of minutes, stirring continuously. Add the milk and cream and bring to the boil. As soon as it reaches boiling point, reduce the heat and simmer. Keep stirring to prevent any lumps. As the sauce thickens, add the rosemary, thyme, freshly cracked black pepper and mustard. Remove from the heat and add the chopped chicken. Spoon into a shallow oven proof dish which also allows room for topping. Cover with the cooked sliced potatoes. Brush the potatoes with a little melted butter. Bake in oven for 25 to 30 minutes until the potatoes are golden and serve with seasonal vegetables.

Eating local but thi nki n g big WWW.NORFOLKFOODANDDRINK.COM

WWW.ANGLIAFARMERS.CO.UK

Clarke Willis is Director of Norfolk Food & Drink and Chief Executive of Anglia Farmers, the UKâ&#x20AC;&#x2122;s largest agricultural purchasing group. And his challenge, as he tells Emma Outten, is to get us all to see the bigger picture when it comes to food production in the county

{the big inter view}

Clarke Willis

O TO THE MANY food and drink festivals in the country throughout this year and you can look forward to sampling the wares of a host of small food producers. The challenge for Clarke Willis, as director of Norfolk Food & Drink, is to reconnect customers to where their food comes from, on a much larger scale as well. It’s not really surprising that he should have a wider perspective on the subject of food provenance, as he is also Chief Executive of Anglia Farmers (or AF as it has been rebranded), the UK’s largest agricultural purchasing group. A graduate in Agricultural Marketing, Clarke has spent his working life in the agricultural industry, joining Anglia Farmers 12 years ago. The group, based at Honingham Thorpe near Norwich offers purchasing power at the very beginning of the food chain, although as Clarke explains, it is also forging links within the farming industry, as Clarke says: ‘In terms of how we are working at AF, there are a small

number of examples right now where we are working with the food chain.’ Waitrose, for example, has a branded membership of AF, called the Waitrose Farming Partnership. ‘There’s also AF First Milk, the largest dairy cooperative; and Tesco is reconnecting with its producers – how big a deal is that?’ The Producer Club is a new joint venture between Tesco and Anglia Farmers. Clarke believes that the major players in the retail and food service sectors are beginning to ‘recognise the importance of provenance in what they put on their shelves or on the plates.’ He gives the example of McDonald’s, sourcing potatoes from Elveden Estate, one of its flagship farms in Europe. As for the retail side, he says: ‘It’s very easy to decry what’s on the shelf but I can tell you in the last 12 months there’s been far more of a reconnection.’

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CLARKE WILLIS

McDONALD'S SOURCE POTATOES FROM ELVEDeN ESTATE, ONE OF ITS FLAGSHIP FARMS IN EUROPE

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Honingham Thorpe is also the registered office of Norfolk Food and Drink Ltd, which became a year-round organisation as well as a membership organisation last year and launched a Proudly Norfolk label initiative. ‘One of the reasons we went across the whole year is that actually we missed some of the key seasons,’ says Clarke. ‘The Norfolk Food & Drink festival is about showcasing producers of finished products within the food chain, but the world of food and drink is far bigger than the small, artisan producers that we generally think about.’ Having said that, he applauds the likes of Fielding Cottage, winner of the Super Gold Award at the World Cheese Awards in 2014 for its Wensum White goat cheese and acknowledges: ‘It is about smaller artisan producers like Sam Steggles down the road who has won one of the major prizes.’ But he also has a much broader view: ‘A lot of people don’t realise that Silver Spoon comes from sugar beet processed in only four factories in the country - two of which are in Norfolk.’ And he cites the examples of Traditional Norfolk Poultry, one of the UK’s leading producers of free range and organic chickens and turkeys, and winner of the Best Norfolk Producer Award 2015; along with Pasta Foods and its ambitions to grow and brand durum

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wheat pasta in the region. He adds: ‘If you look at Heygate Farms, with their Norfolk Peer - they are growing thousands of acres of potatoes which can be bought in your local Tesco store – that, to me, is what it’s about.’ Helping to link up the food chain is a new section on the Norfolk Food & Drink website - a dedicated farmers and growers section, featuring ‘scale producers’ such as Cornerways Nursery near Downham Market, which grows 140 million eco-friendly tomatoes every year. Here you will also find Simon Dann, the dairy farmer based between Norwich and Dereham, who is behind Norfolk Farmhouse Ice Cream, a good example of a producer adding value if ever there was one: ‘Part of our challenge is to help producers – farmers and growers – add value to what they produce,’ says Clarke, who believes that the creation of a new Food Enterprise Zone in Greater Norwich, will help in this regard. If Clarke would like consumers to think big when it comes to food and drink produced in this county, he would also like producers to think big, too. In the autumn, at the Local Flavours event at the Norfolk Showground Arena, South West Norfolk MP and Environment Secretary Liz Truss challenged Norfolk food producers to be the county’s first protected food name. Several of the

county’s foods could be eligible for the scheme – including Norfolk Saffron, Cromer Crab, Norfolk Herring, Norfolk Black Turkey, Norfolk Biffin apple, Norfolk Lavender and Binham Blue cheese. Clarke supports this idea (the UK’s 64 protected products are estimated to have contributed more than £900 million to the European economy). The county is already home to global food and drink brands such as Colman’s and Kettle Chips, and Clarke would like more county producers to think beyond the borders and think about the export market, too. After all, he says: ‘Norfolk food and drink is great.’

{events}

Norfolk Food & Drink

TUCK in

ut a group dedicated Here Feast Norfolk tells you a bit more abo scene to supporting the countyâ&#x20AC;&#x2122;s food and drink

N ORFOLK FOOD AND DRINK is a non-profit organisation dedicated to celebrating the burgeoning food and drink industry in Norfolk. The objective is to encourage everybody to have a better understanding of the importance of food and drink to Norfolk's economy, environment, health and well-being, countryside and agriculture. It aims to encourage visitors to Norfolk, as well as generating a community spirit across the county, with residents participating in the many food and drink events taking place. Every year sees the return of old favourites, such as the Battle of the Bangers, the Moveable Feast and the Tallest Jelly Competition, as well as some new events to tantalise the taste buds! Following the highly successful and awardwinning 10th year for the Norfolk Food and Drink Festival, they are entering their second decade by re-branding - to Norfolk Food and Drink Limited. In essence, it will continue to do what it has always done, but as a year-round organisation, it can now embrace all the diversity of seasonal food and drink here in Norfolk.

WHAT THE ORGANISATION DOES It offers free marketing, PR and business support to food and drink retailers, producers, restaurants and bars across the county and beyond. It works in partnership with local businesses and organisations which lend their support to the food and drink industry, for example Visit Norfolk and Feast Norfolk. It sources sponsorship opportunities for local companies which stand to benefit from the extensive publicity and exposure they can receive through working with Norfolk Food and Drink.

If you are a business and want to run your own event, email enquiries@norfolkfoodanddrink. com or visit www.norfolkfoodanddrink.com

BE B ST

RE O F ED

THE RUTLAND’S TEAM: Mike and Marion Rutland (third and fourth left) with their children (from left) Carol Newman, Tracy Sturman, James Rutland and Kit Mabilio, and butcher Joe Clifton

COME ON DOWN... RUTLAND’S, Briston Road, Melton Constable, Norfolk, tel 01263 860562, visit www.rutland-butchers.co.uk

{shop front}

M&M Rutland Butchers In the first of a regular feature, Norfolk food writer Andy Newman visits one of the region’s great foodie shops. He starts with Rutland Butchers in Melton Constable near Holt M&M Rutland in North Norfolk is one of the finest examples of a butchers shop in the county. A true family concern, operating in the heart of, and loved by, its local community, it was founded in 1972 by Marion Rutland, herself the daughter of a butcher. Starting with just half a dozen local customers, the business quickly started to grow, and husband Mike – an engineer by trade – was soon roped in. ‘I taught Mike the trade, and he brought the finesse of engineering to it – he has always been very neat,’ laughs Marion, now aged 78, and still very much a part of the business alongside 79-year-old Mike. Each of their three daughters (Carol, Tracy and Kit) joined the family business when they left school, as did James, the baby of the family, his fate sealed at an early age. ‘I could peel an apple with a steak knife at aged four,’ he says. Being the youngest wasn’t always easy, and his older sisters soon cut him down to size. But as the girls started their own families, James gradually took the helm, and for the last 10 years has led the business. But it’s still very much a family affair, with all four siblings working in the business, as well as Mike and Marion, who both play an active part. Traditional butchers have not had the easiest of times in recent years, with the challenges of BSE (mad cows disease) and foot-and-mouth adding to the pressure from supermarket competition. But it’s not been all negative: the horse meat scandal was a real boost, with consumers losing confidence in big corporations, and seeking that element of trust that only a local butcher can provide. ‘People are so much more interested in provenance,’ says James. ‘We butchers are proud of where our meat comes from. Why shouldn’t a meal tell a story – eating is one of the most important things we do. ‘Those butchers who have survived are the ones who have established themselves in their communities. It’s about building a loyalty.’ That level of immersion in the local community is evident at Rutland’s. Our conversation is interrupted every few minutes, not just by customers, but by locals popping their headS round the door to say hello, and even car horns hooting a noisy hello from the street outside.

Meat doesn’t always have the best press, whether it’s scandals about animal welfare, or more recent stories about its implications on health. James says the answer is to eat good quality rather than quantity, choosing the best possible meat, and learning how to cook it properly. ‘TV chefs like James Martin and John Torode have helped raise awareness of how to cook meat properly, which is why more people are now buying meat on the bone, recognising that fat gives flavour, and realising the importance of maturing meat properly. As a nation we are much better cooks overall than we used to be, and that is changing the types of meats that are popular.’ These shifting trends can be driven by economics as well. During the recession, cheaper cuts, which require slower cooking, found favour again, and these have retained their popularity as we have come out of recession – although prime cuts are once again starting to come to the fore. Whatever the cut, meat from a traditional butcher will invariably be better quality. Good butchers buy the whole carcasses, which not only gives them total control over the provenance (Rutland’s sources its meat from local farmers), but also allows proper hanging and maturing, something which is sadly lacking in many supermarkets. And it is these factors which make all the difference. Like most family businesses, there is an eye on the next generation. James’ two sons, aged five and three, are already becoming versed in the ways of traditional butchery, and nieces and nephews all get roped in to help at busy times. And in an echo of real tradition, the business took on an apprentice butcher, Joe Clifton, from the village two years ago, who is now a qualified butcher. Rutland’s is the essence of a top-quality, traditional family butcher. With a wall full of awards, including for their unique Norfolk haggis, this is a thriving business which is not afraid to trade on tradition. Fortunately, consumers are realising what that means: trust, local provenance, quality, and above all delicious food.

Do you run a bakery, deli or foodie emporium you think we should feature, let us know! Email sarah@feastnorfolkmagazine.co.uk

PICTURE BY

BOO MARSHALL

PICTURE BY

BOO MARSHALL

{artisan producer}

VISIT

www.essencefoods.co.uk

¡n

s e sence

Norfolk jam maker Sarah Savage uses the fruits and herbs from her farm setting to produce juicy pots of utter bliss SARAH HARDY opens the lid on this thriving small business

SARAH SAVAGE produces the highly popular – and delicious – Essence range of preserves and chutneys. She has run the company since 2005, starting out making jams from her own kitchen, and now creates around 20 different products, including a range of infused sugars. The goodies include, among others, a Norfolk Sweet Pickle, a Raspberry and Mint Jam, an Apple Chutney and a Strawberry and Rose Jam. Sarah says: ‘The most popular products are the ones with lavender in, such as our Blueberry and Lavender Jam, although our Mango Chutney goes like gold dust!’ Her naturally infused sugars include a vanilla one and a rose one and for those that like a real treat, Sarah also produces a Chocolate Sparkle Dust for say the top of a hot chocolate, and a Flicker of Firelight Sugar, with cinnamon and orange for perhaps the top of an apple pie. Mouth watering yet? Sarah, who grew up in Norwich and used to run the highly popular Logans deli and sandwich bar on Swan Lane in the city, is now based at Salle Moor Farm, near Reepham, and couldn’t be happier.

ESSENCE JAMS AND CHUTNEYS are stocked in seven Waitrose stores in the region, including Wymondham, Swaffham, North Walsham, Ely and Newmarket. The infused sugars can be found at Bintree Farm Shop and Bawdeswell Garden Centre. Sarah also attends farmers’ markets across the county. www.essencefoods.co.uk

SARAH SAVAGE OWNER OF ESSENCE JAMS & CHUTNEYS

She says: ‘It is a lovely spot and I needed somewhere bigger, to increase my production so the business could go to the next level. And I appreciate having other businesses around me; we all look out for each other and get on very well. For example, if a delivery arrives and someone isn’t there, we all help each other.’ As you’d expect from this budding entrepreneur, Sarah has plenty of plans. ‘We have taken over one of the poly tunnels on the farm and plan to grow our own herbs to use. And not just the regular ones, either. We can really go mad and see what we can come up with,’ she laughs. Add in the organic orchard at the site and the abundance of hedgerows which brim over with berries, and there is much for Sarah to use as inspiration. She is also starting to work with Ali Williams, a fellow local producer from North Norfolk who runs Jubberwacky. ‘She creates mustards and chutneys, and a few jams, so we are going to work together. She is moving into Salle, too, and so we can really help each other out. We are both so busy, it makes sense to try and work together.

M Y L I F E O N A P L AT E

JASON WRIGHT,

Head Chef at The Loddon Swan, certainly knows how to make the most of being near the Raveningham Estate when it comes to sourcing his ingredients

{Q&A}

Jason Wright specials boards at the Swan. We get some lovely venison from the Raveningham Estate so I would have to feature that maybe as a hotpot.

Who are you and where do you work?

My name is Jason Wright and I am the Head Chef of the Swan in Loddon. How long have you been there? I have been here for just over a year now. I started at the beginning of December 2014 which was very busy but also very enjoyable.

What do you like doing when you're not cooking?

Honestly I don’t have a huge amount of spare time, but the time I have is usually spent eating out, seeing family and friends and writing menus.

Where were you before?

The Fritton Arms, formerly known as Fritton House Hotel, which is part of the Somerleyton Estate. I was Head Chef and along with my Executive Chef Stuart Pegg, we launched the pub in April 2014.

Where do you like to eat out in the region?

Benedicts restaurant in Norwich is a personal favourite along with Roger Hickman’s. Both are doing great things for the food scene in this area. I also enjoy eating at the Castle Inn in Bungay which is ideal as it’s only a stone’s throw from my house.

Where did you train?

I trained at Great Yarmouth College for almost three years and completed my NVQ level 2 in professional cookery. I then decided to move into the workplace full time, at the Carlton Manor Hotel near Lowestoft, and was continuing my level 3 in the workplace. Unfortunately, I had to stop the NVQ as the workload was just too much whilst working full time.

What would you be doing if you were not a chef?

I’m not sure! I have always fancied the idea of being a musician as I love to play guitar and sing.

Who has inspired you?

What's your foodie prediction for 2016?

I wouldn’t say that they have inspired me but I admire the work of Rene Redzepi, Marcus Wareing and Tom Kerridge. I have also been very lucky to work with some great chefs over the years who have taught me a variety of skills both in cooking and management roles.

I would like to see food stripped back to its roots, with simpler dishes making their mark for their own flavours. And I’d love to see more game being used - not only for its taste but the health benefits, too.

What is your favourite ingredient?

I am very lucky to have some beautiful products available to me, from Jacobs Lamb reared by Joan Freeland, the wife of the owner Andrew Freeland; Red Poll Beef reared about 700 yards from the pub in Heckingham and an array of game from both Andrew Freeland and the Raveningham Estate.

What is your favourite gadget?

I don’t have many gadgets at home. We have a water bath at the pub which is great for some of the tougher cuts of meat. We also have a spiralizer which is great for making ribbons of vegetables for garnishes. But I much prefer traditional methods like pan roasting.

LIKE WHAT YOU HEAR? THE LODDON SWAN, Church Plain, Loddon, tel 01508 528039, visit www.theloddonswan.co.uk

What is your signature dish at this time of year? This is a tough one as I love this time of year! Lots of stews and cassoulets are likely to feature on the menu and

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SERVE

FOUR {Recipe}

Jason Wright

Venison Hotpot METHOD 1. Start by heating 2tbsp of vegetable oil in a sauce pan 2. Dust the venison in seasoned flour and carefully add to the pan.

INGREDIENTS 250g diced venison shoulder 4 rashers smoked streaky bacon (roughly diced) 1 large onion (diced) 2 carrots (diced) 1 large turnip (diced) 1 clove of garlic (finely chopped) 150ml good quality beef stock 150ml red wine 2 sprigs of thyme Salt and pepper to taste Roughly 6 new potatoes

Colour the meat on all sides and once coloured remove the meat and drain on some kitchen paper 3. Return the pan to the heat and add the chopped bacon. Once this starts to colour add in the carrots, onion and turnip 4. Sweat off the vegetables on a low heat for approximately 5 minutes. After 5 minutes add the garlic and the thyme followed by the browned venison meat 5. Turn the heat to full and carefully add the wine (this may create a lot of steam so take care not to burn yourself) and then the beef stock 6. Bring to the boil and then turn down to a low simmer and leave for approximately 2 hours stirring regularly to make sure it doesn't catch on the bottom of the pan. (If at any point the liquid reduces too much add more stock to keep the ingredients covered) 7. Preheat your oven to 190ยบC. After 2 hours the meat should be very tender. Transfer the contents of the pan into a medium sized casserole dish and top with thinly sliced new potatoes 8. Place in the oven for 30 minutes or until the potatoes on top have cooked through and have coloured

{Books}

Sweet Enough

You might not see sugar featuring in too many recipe books this month, but there are plenty of sweet treats, as Emma Outten reports

DELICIOUSLY ELLA EVERY DAY by Ella Woodward

published by Yellow Kite (an imprint of Hodder & Stoughton) on January 21 Publishing phenomenon of 2015, Ella Woodward, returns with her eagerly awaited new book, Deliciously Ella Every Day, on January 21. Ella is the creator of Deliciously Ella, a healthy food and lifestyle blog which has rapidly become an internet sensation, with more than five million visitors every month from all over the world. 2015 saw the release of her first book, Deliciously Ella, which was an instant number one bestseller, and the fastest-selling debut cookbook since records began. It has now sold more than 250,000 copies in the UK alone. And this month Yellow Kite will publish Ella’s new book, Deliciously Ella Every Day. Featuring more than 100 enticing and easy to follow recipes and featuring the top ten rules for living the Deliciously Ella way, the book is a must-have for anyone who wants to eat healthily without it being difficult. Ella discovered her passion for plant-based recipes after being diagnosed with a rare illness called Postural Tachycardia Syndrome (PoTS). She couldn’t walk down the street, slept for 16 hours a day and was in chronic pain most of the time. Conventional medicine failed to help her, so she decided to completely overhaul her diet and overnight the selfconfessed ‘sugar-monster’ gave up meat, gluten, dairy, sugar and all processed food.

200 LIGHT

sugar-free recipes

I QUIT SUGAR – SIMPLICIOUS

by Sarah Wilson

published by Octopus Publishing Group

published by Macmillan

Featuring simple step-by-step instructions and stunning photography, the 200 Light titles prove that nourishing, delicious meals can be achieved in under 500, 300, and even 200 calories! 200 Light sugar-free recipes is the perfect choice for anyone hoping to lower their sugar intake whilst still enjoying the sweeter things in life. Recipes are taken from around the globe and range from rosemary panna cotta and cod rarebit to maple apple cake and Brazil chocolate brownies.

Sarah Wilson's also a blogger; and is the author of international bestsellers I Quit Sugar and I Quit Sugar For Life. Her new book, I Quit Sugar: Simplicious, is dedicated to the art of creating meals regenerated from leftovers, cupboard essentials or any scraggy-looking veggies! Expect 306 sugar-free recipes. The host of the first series of MasterChef Australia, the highest rating show in Australian TV history, lives in Sydney. Chris Rushby, of Jarrold Book Department, says: ‘She's already had a couple of 'I Quit Sugar' books out and they've worked well.’

LEAN IN 15

by Joe Wicks

published by Bluebird

Joe Wicks is something of an internet sensation and heart throb! The online nutrition coach and creator of the 90 Day SSS (shift, shape, sustain) Plan, which has transformed the lives of tens of thousands of people all over the world, is bringing out a new book, containing 100 delicious recipes for 15 minute meals to keep you lean and healthy. If you already follow him online, you’ll know he has a degree in sports science, and spent five years as a personal trainer so expect workouts as well as recipes. Chris Rushby says: ‘Plenty of people follow him online and know about him, so this should be a really popular book.’

200 LIGHT

gluten-free recipes published by Octopus Publishing Group

200 Light Gluten-free recipes is packed with mouth-watering dishes inspired from across the world. The international dishes range from orange shortbread cookies and monkfish kebabs with tabbouleh to onion bhajis and Sushi triangles. The calorie count per portion is included to avoid any unwanted post-Christmas feast surprises. With each dish guaranteed to be under 500 calories, these recipes will help make healthier eating habits a lifelong reality rather than a short-lived New Year's resolution.

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{real ale}

Belinda Jennings

R A I S E YO U R G L A S S Belinda Jennings is a Master Brewer and Head Brewer at Woodfordeâ&#x20AC;&#x2122;s. Here she explains why thereâ&#x20AC;&#x2122;s no better time to start enjoying the wonderful world of beer

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BELINDA JENNINGS

DESCRIBED BY THE Community Pubs Minister as a global ‘brewing powerhouse’, Britain has become one of the most exciting places to brew and enjoy beer. From an evolving portfolio of styles and flavours to an image re-haul which has successfully enticed an entirely new generation of drinker, the beer sector in Britain is at its most creative and it’s showing no signs of slowing down. For a start, there’s been a seismic shift in terms of flavour. For some time fruit was the most exotic ingredient you might find in your beer. Nowadays you can expect to find all manner of unusual additions from ginger and chilli to coriander and mustard! That’s not to say the beer will always taste good, but brewers seem much more experimental and prepared to push the boundaries! Increased bitterness has also become a trend as IPA’s and pale ales packed with bold hop character are becoming a regular feature behind the bar. This is fuelled by an impressive thirst for knowledge from the drinking public. Not only do drinkers want to know the name and strength of their beer, but they want to know which variety of hops and malts have been used to make it. They understand the brewing process and, in the same way that we’ve all

becoming more interested in the provenance of our food, beer drinkers like to know how and where their brews are made. It’s equally as exciting for brewers who have a wider variety of ingredients at their disposal. There are more malt and hop varieties to choose from, which means there’s a much wider spectrum of flavours, aromas and textures to create in their beers. And as the variety keeps expanding, so does the number of brewers. It is reported that a new brewery opens in the UK every other day. An exhilarating thought for drinkers, but more challenging for brewers who need to find new and innovative ways to deal with the competition. Whilst the variety of new beers can be mind-boggling, the temperamental quality of the experimental brews means it can be much more enjoyable to have a pint of something consistent, tried and tested. Therefore, there’s a place for both the established and the nouveau.

So what can we expect in 2016? Beer is becoming more respected, discussed and, therefore, appreciated. There’s an increasing number of beer sommeliers operating across the country – Bruce Ash at Woodforde’s was Norfolk’s first – and these sommeliers often run their own education

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{real ale}

Belinda Jennings “ You can expect to see more women enjoying beer. Cask ale has shaken off its old-fashioned stereotypes and today attracts a wide audience of both men and women.” classes to impart their knowledge to eager drinkers. They are vital to the industry as they fly the flag for British brewing and it’s fantastic to see so many writing blogs and columns in national and regional titles. You can also expect to see more women enjoying beer. Cask ale has shaken off its old-fashioned stereotypes and today attracts a wide audience of both men and women. Interestingly, women are leading the shift towards drinking less volume but stronger flavoured beers and this is opening up an even wider range of beers on the market. Finally, and most interestingly, cask ale is on the up! Lager sales have been stunted by the momentum that’s gathering for real ale. Real ale is perceived as a highly crafted product with a more intricate development which has fuelled its appeal, so now is the time to get into real ale and take advantage of the wonderful styles and varieties available!

Belinda’s top tips for maximising your enjoyment of beer  Support your local pubs! Norfolk is fast becoming one of the greatest real ale counties of the UK with a plethora of fantastic watering holes. Take advantage of these great outlets and be sure to explore a wide range of what’s available from bottled to draught beers.  Visit your local brewery. Learning more about the art of brewing is not only fascinating but it widens your knowledge of the local product. At Woodforde’s we run brewery tours from March until the end of October and these include a behind the scenes look at the brewing process and beer sampling.  Enquire with your local CAMRA branch. CAMRA run beer festivals, events and tutored tastings throughout the year. Pop along to one of their events and you’re guaranteed to develop your palate!  Enjoy! British beer, especially Norfolk beer, is something to be very proud of so take every opportunity to enjoy a special product. it is!

ABOUT WOODFORDE'S Woodforde’s is a leading brewery based in Woodbastwick in the heart of the Norfolk Broads. The brewery has been producing cask conditioned and bottled beers for 34 years. Visit www.woodfordes.co.uk

Quality not Quantity No-one could have missed the gin craze that swept through the country in 2015 but what lies ahead? Norfolk-based drinks writer Ben Gibbins reports

{spirits}

On trend

aving worked in the trade for years, running cocktail bars, restaurants and hotels, it is always interesting to see which trends emerge each year, often with the revival of old favourites due to changes in fashion and entertainment. Being a big bourbon fan, it has been great to see this spirit grow in appeal over recent years, with shows such as Mad Men stimulating interest in the Old Fashioned cocktail and other classic cocktails. Many bars now offer a good range, noting the subtle differences available and steering away from the rather dull standards of the past; whilst it is even better to see the true classic whisky cocktail ingredient – rye bourbon – starting to take centre stage on bars across the country. Another category sure to grow in 2016 and one that is easy for the bourbon drinker to relate to, is the wonderful world of rum. Tiki bars have boosted popularity and knowledge of the spirit in London and other cities, whilst Cuban rum producers are looking excitedly towards the US for a boost in sales. This is a diverse category with entry-level mixing products through to

older sipping rums that rival the best whiskies and cognacs on the market. The majority of people can find a rum to suit them, with styles ranging from the light and crisp rums produced in the former Spanish American colonies (Cuba, Panama, Venezuela); to darker, sweeter rums from Barbados and Jamaica; brandy-like sugar cane spirits in Haiti; and even light cachaça from Brazil. This diversity is helping boost rum in the eyes of bartenders and consumers alike and we are going to see a greater range available to experience throughout 2016. Primed for growth, tequila is gaining fans by the minute as people discover it is no longer the hangover-inducing spirit of the past, but rather a complex multi-faceted liquor of surprising quality. When picking tequila, the emphasis is the spirit being 100 per cent blue agave from the Jalisco region, where there are great artisanal heritage and quality producers; with many of the smaller brands finding their way to the UK market worth trying. Quality tequila is increasingly being seen as a versatile drink, with great differences in style – blanco tequilas are readily drinkable

with fresh herbal flavours, whilst an older anejo will lend itself to sipping all night. Gin, no longer the dusty bottle in the back of your parents’ drinks cabinet, is still in growth with consumers keen to taste new releases, and gin bars becoming ever more popular. From a classic London Dry; to sweeter, cocktail-friendly Old Tom Styles; or even oak-aged bottlings, this is still a popular drink whether in a G&T, classic martini or longer Collinsstyle drinks. With local distilleries being founded across the country, gin is set to be everywhere for a long time to come, with the ranges of specialist tonics only serving to strengthen its popularity. However, rather than specific product categories, the key driver in the drinks market, across wines, soft drinks and spirits for the months ahead, is a desire for quality and value. Spending a little more on a premium product that delivers flavour and quality is surely the way forward in 2016; bringing greater enjoyment and the chance to try something new. With this in mind why not give an aged rum Old Fashioned a chance, or risk taking a sip of decent tequila?

FEELING THE

BURNS

How about a wee dram of English whisky to celebrate the life of a Scottish poet around January 25? As Andrew Nelstrop, MD of The English Whisky Co,

explains to Emma Outten, they do export to Scotland, too! Speaking to the MD of The English Whisky Co, Andrew Nelstrop, raising a toast to celebrating Scotland’s national poet on Burns Night with an English whisky makes perfect sense here in Norfolk. It is home to The English Whisky Co, after all! As he says: ‘Burns Night is all about a famous Scottish poet and in practice you can celebrate it all over the world with all sorts of whisky and all sorts of food. You don’t have to have Scottish food and Scottish drink to celebrate a poet.’ In fact, it wasn’t so long ago that The English Whisky Co, based in Roudham, partnered up with Delia’s Canary Catering and supplied the whisky for the Burns Night supper at Carrow Road. The origins of The English Whisky Co go back a good decade now. Andrew explains the history: 'To make English Single Malt Whisky was a lifelong dream of my late father James. He finally

COME ON DOWN... ST GEORGE'S DISTILLERY, Harling Road, Roudham, Norfolk, 01953 717939, visit www.englishwhisky.co.uk

took the plunge and decided to build a distillery in 2005.’ Planning approval was granted 10 years ago, this month. This was to be the first registered whisky company to operate in England in more than 100 years - from a brand new distillery in Norfolk. The Nelstrop family has been farming and milling in England for nearly 600 years and still are today - one of the family farms still grows a large portion of the barley that the distillery uses. The company makes a range of Single Malt Whiskies along with a few liqueurs and food products, and the whisky can be divided into four ranges: the Black Range; the Chapter Range, the core range for the UK (most recently we saw the second ever release of Chapter 10); The Founders Private Cellar; and the Red Range.

{drink}

Whisky

MANAGING DIRECTOR

ANDREW NELSTROP

With regard to the raw ingredients, water comes from their own well in the garden (the distillery sits over the ‘Breckland Aquifer’); barley comes their own farms or from Crisps in Norfolk. ‘Norfolk grows some of the world’s best Malting Barley,’ says Andrew, who then adds: ‘we use bread making yeast from Hull.’ As for production methods, he says: ‘We use a very traditional double distillation method. This involves distilling the whisky twice in beautiful copper pot stills.’ He adds: ‘We mill the barley, mash it, ferment it, distil it and then move it to an oak cask for several years before bottling it.’ Then there are the casks. ‘We use a variety of different casks. All are made from oak and all are individually inspected by our distillers before being filled with the spirit. Our most commonly used casks are ex-bourbon casks that we buy direct from Jim Bean and Sherry casks that have previously matured with Pedro Ximenez sherry.’ What were his plans for the future? ‘We are constantly looking at improving the visitor experience at the distillery and, with 50,000 visitors a year, this is quite important to us,’ says Andrew, who adds: ‘We are obviously always looking for new customers – so if any of your readers have a good wine merchant who doesn’t stock our whisky – do let us know.’ The English Whisky Co does export, although Andrews comments: ‘As a small company we find exporting quite hard work, the demand is there but there are only so many hours in the day to visit all these countries. ‘We currently export to 14 countries, the main ones though are Scotland, Sweden, Germany, America, China, Taiwan and Russia.’ Which brings us neatly back to Burns Night. ‘About eight per cent of all of our sales happen north of the border, which is great.’ Burns Night may not be really big business for The English Whisky Co (they can leave that to St George’s Day, for example), but Andrew concludes: ‘It’s a lovely one because it allows people to start drinking again in January!’

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Hiteonarthde grapevine Norwich wine enthusiast Andy Newman shares his love of the grape with us - and suggests a few tipples for 2016

T H R E E W I N E S A N DY I S E N J OY I N G T H I S M O N T H

MAYU PEDRO XIMENEZ 2004, CHILE Majestic, £9.99, or £7.49 when part of a six bottle case Pedro Ximenez – or PX for short – is best known for produced intensely sweet, figgy Sherry, so it is a surprise to find this aromatic and crisp dry white from the same grape, giving lemon and lime notes combined with floral and mineral hints.

GUY DU CHASSEY GRAND CRU BRUT CHAMPAGNE Corney & Barrow, £24.95 A real bargain: textbook Pinot Noir-influenced Champagne, from a tiny village vineyard. It has everything you want from a decent fizz: zesty apple, citrus fruit, and yeasty, brioche flavours.

WINBIRRI VINEYARDS RESERVE RED Bakers & Larners, £13.50 Who would have thought it – quality red wine from Norfolk? Made in Surlingham, this delivers autumnal fruits, rich spices and vanilla – the perfect foil for winter game dishes. And you are supporting a local producer with every sip.

{wine}

On trend

he road to wine knowledge is littered with empty bottles.’ These memorable words were spoken by the tutor at the start of the first lesson on the way to my wine qualifications. They made me realise two things: that here was the first class in my life where I didn’t mind doing the homework; and that whatever I thought I knew about wine would always be compromised by the fact that when it comes down to it, it’s really about personal taste. The world of wine can be confusing. Dozens of countries produce this wonderful product, and within each of them there are hundreds of individual vineyards growing many different types of grapes, and the character of each of the wines produced changes each year depending on the weather. Even if you spent every waking hour tasting wine (and which of us hasn’t dreamt about such a vocation), you could only ever touch the surface of the huge variety of bottles available. No wonder so many of us stick to what we know. Faced with a lengthy wine list, too often we feel intimidated, and trying to avoid looking ignorant, we buy the same, safe bottle. How else could you account for the popularity of bland, middle-of-the-road wines such as cheap Pinot Grigio, or red wines which deliver bags of fruit but very little else? If I have one mission in life as I go around conducting tastings with groups of

“The world of wine is one filled with surprises, usually delightful but occasionally unpleasant. If you stick to what you know, you will certainly miss out on amazing experiences”

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enthusiastic wine drinkers – whatever their level of knowledge or experience - it is to get them to try something new. The world of wine is one filled with surprises, usually delightful but occasionally unpleasant. If you stick to what you know, you will certainly miss out on amazing experiences - even if you have to be prepared to try a few duds along the way. January is a time for resolutions, so if I may, I would like to suggest three ways that you can make what appears in your glass in 2016 more exciting. The first is to accept that no matter how many corks you pull, there will always be people who can offer you good advice. So rather than staring vacantly at the supermarket shelves before picking the wine you always buy, why not visit a proper independent wine merchant and ask for some advice? These places are invariably staffed by knowledgeable people who are delighted to share their expertise, and who will take a real pleasure in delighting you with wines you hadn’t thought of. Tell them what you like, and be prepared to follow their advice, even if they suggest wines you have never heard of. They have probably tasted most of the wines they sell; you should tap into this selfless devotion to product knowledge. Secondly, go native. By this, I mean pick wines made from grape varieties which have traditionally been grown in a particular area. I despair when I see Chardonnay and Cabernet Sauvignon being planted in countries like Italy and Spain, because both these countries have a massive number of really interesting grape varieties, which are perfectly suited to the local growing conditions, and have only fallen out of favour due to the vicissitudes of fashion. So make 2016 the year when you embrace Nero d’Avola, Negroamaro, Godello and Verdejo. They will deliver the true character of a region, rather than the lowest-commondenominator international grape varieties which are over-planted around the world. Finally, become ‘anti-fashion’. When the style magazines tell you that a particular wine is in vogue, that invariably means quality will be on the way down as producers strive to stretch production to meet excess demand. The really smart drinker swims against the tide, finding bargains amongst the perfectly good, but out of favour, alternatives on the shelves. Who cares if you are not on trend, provided what is in your glass tastes delicious?

“How far would you go for great coffee? We went as far as opening our own place.” If you share our passion for great coffee, fresh from the bakery pastries, the buzz of café culture and our admiration for the hard-working honeybee, drop in. now we’ve opened our very own Cake & Coffee house in harleston, we’d love to give you a flavour of what we’re all about.

3 Thoroughfare • harlesTon • IP20 9ah

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JA NUA RY 2016

SUB FOR 12SCRIBE ISSUES FOR JU ST RECIPES FROM

TMAS A LAST MINUTE CHRIS LODDON SWAN CHEF * R E L IL F G ANSWERS THE QUESTIONS IN K STOC - we hope you enjoy rfolk UNCH ISSUE of Feast No WELCOME TO OUR LA e, hitting the shelves titl ly nth mo ome a paid for it. We’re planning to bec will be our February one h month. Our next issue around the 25th of eac t reviews, local profiles, ran great recipes, restau on and will be packed with suggestions, and ideas mendations, cookbook either , Day ’s gadget and gizmo recom ine ent Val ut won’t be forgetting abo where to shop. And we single or a cosy couple! ug sm a whether you’re to take out a year’s 50 but you are invited Each issue will cost £3. P. The magazine will be P& ing for just £30, includ subscription (12 issues) nd or family member if e address or to your frie posted out to your hom it as a pressie. you’re planning on giving in your life and they’ll fect gift for the foodie per a is it t tha We all think club! be delighted to join our

FOOD TRENDS FOR

2016

OYSTERS

FROM THE EDITOR that we’re really trying our launch issue and see this oy enj ate you e hop ‘We ertain you as we celebr nt - to educate and ent the in live to ugh to do something differe eno ky our region. I’ve been luc of k drin and d I’m foo so at e the gre children her rs and to have had my two county for almost 30 yea live here and really to sen cho e hav I t tha s mean almost local! And it doe a has to offer. appreciate all that the are ryone has to tell, ut, hearing the stories eve abo and out ‘I love getting er on the foodie fing my e tros and generally hav bis or es caf l!’ new out trying journey - you’ll have a bal join us on our gourmet pulse on the region. Do

FROM BRANCASTER STAITHE

Sarah Hardy

*If you buy a subscription as

a Christmas present, we will A DOUBLE HELPING OF RESTAURANT REVIEWS send you a gift card and the THE BIG INTERVIEW - ANGLIA FARMERS' BOSS zine.co.uk to buy first issue received will be the www.feastnorfolkmaga Pay with Paypal - visit 07711446054 ARTISAN PRODUCER SARAH on FebruarySAVAGE magazine. ah Sar l cal e, eon som

If you would like to talk

The Black Rock Grill is a stylish and contemporary restaurant overlooking the glorious Norfolk coast. Our unique dining experience offers a delicious choice of succulent starters, indulgent desserts and the famous Black Rock Main Course. A selection of the finest quality beef and lamb fillets, salmon and scallops are presented to your table to cook on your very own hot rock to your own taste. Plus, no oils or fats are used, which makes the food both incredibly tasty and healthy too. So why not enjoy this fantastic exerience for £35 per person

For more information, or to book, call 01502 735 121

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What Sundays are made for...

the sunday carvery

Enjoy the finest selection of tender roast beef, succulent crown of turkey and slow cooked honey-glazed gammon, accompanied by a tasty selection of fresh seasonal vegetables and don’t forget your giant Yorkie! Plus, make the most of your meal with a choice of four gravies. Sundays are made for relaxing, so let us worry about the cooking (and the washing up too) while you enjoy a delicious carvery for only £9.95 for a main course, £12.95 for two courses or £14.95 for a full three courses of mouth-watering food!

Give us a call today on 01502 735 091 Or visit us at www.thesundaycarvery.com

{travel}

Dolomites

Mountain High, MARK NICHOLLS WORKS UP AN APPETITE FOR PASTA AND PROSECCO AS HE HIKES IN THE DOLOMITES REGION OF ITALY

Waistband Tight

IT IS THE PERFECT TRIP FOR ANY serious foodie - discovering how to cook a few authentic Italian dishes (and enjoying plenty of great restaurants, too) but walking off all that naughtiness in beautiful mountain scenery. I was travelling to the Dolomites, tucked in the north of Italy and bang next door to that other great foodie country, Austria, to learn a few tricks of the culinary trade. A UNESCO World Heritage Site since 2009, the Dolomites are famed for wonderful walks among some of the oldest mountains in the world. Sitting in the shadow of some of the higher peaks is Val Gardena; comprising the three villages of Ortisei, Selva di Gardena and Santa Cristina, it is an area where outdoor activities combine with high quality accommodation, spa and wellness facilities and excellent cuisine, whether in the restaurants in the villages or the mountain huts.

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WHAT TO EAT... POLENTA Often referred to as ‘the bread of the Dolomites’, this versatile dish made from yellow maize (corn) is served a number of different ways, depending mainly on the season. Enjoy it cut into slices and fried or grilled during summer, accompanied by Parmesan cheese or freshly picked mushrooms. Or on a cold winter day a steaming bowl of polenta with sausages or tomato sauce or gulasch (a tasty meat stew) cannot be beaten!

APFELSTRUDEL AND RAVIOLI

GAME MEAT If you truly want to get a taste of the land, you must try a dish or two of one of the local game meats that are prevalent in the Dolomites, such as cervo (deer), daino (fallow deer), capriolo (roe buck), camoscio (chamois, or a goat-antelope native to Europe), and stambecco (ibex, or mountain goat).

PICTURED

TRIS DI CANEDERLI (Three tastings of canederli) – this is basically three delicious balls of bread (farm-style dumplings approaching the size of tennis balls!). The canederli usually contain Speck, a type of cured ham similar to proscutto and produced only in the South Tyrol, and are served ‘en brood’ or in a soup-like broth.

THE WHERES & HOWS... Mark Nicholls stayed at the 4* superior Hotel Gran Baita www. hotelgranbaita.com/en in Selva, which also has an excellent spa. Nearest airports are Innsbruck, Verona, Venice and Milan Bergamo. For more information on Val Gardena go to www.valgardena.it/en

{travel}

Dolomites

These huts, straddling the South Tirol region of Northern Italy, are often referred to as rifugios and offer a network of ‘refuges’ or sanctuary for hikers making their way through this splendid terrain on foot, or for skiers pausing for warmth and refreshment in the winter. But they are also wellequipped rest halts with good quality accommodation and restaurants that offer some of the finest mountain food you’ll find anywhere. I was based at the charming Hotel Gran Baita in Selva, a typically rustic small hotel run by Anna Messner Perathoner and her family. I joined her and her daughter to discover how to make a couple of traditional dishes of the region: the pasta dish of crafuncis, spinach-filled ravioli, and that most delicious of desserts, apfelstrudel. Recipes are often carefully guarded, being handed down from generation to generation, and naturally use local ingredients, especially plenty of fresh herbs.

The ravioli was surprisingly fiddly, with nimble fingers required to create the neat parcels and a bead of sweat most definitely developed on my forehead as the time ticked away very quickly. Move over Masterchef! My apfelstrudel was a triumph, with attention to detail required as Anna kept a very careful eye on my attempts. And the best bit? Well, sitting down to a long, lingering lunch, enjoying the fruits of our labours. It was helped along by one or two of the local cocktails, the Hugo, made with Prosecco, elderflower syrup, sparkling water and fresh mint leaves which are as yummy as they sound! But there is a need to walk as the landscape simply calls you. It is everything it should be - glorious pasture land, covered in yellow flowers in spring time, with the sounds of cow bells filling the air and those majestic peaks constantly in view. Keep your eye out for small bunches of eidelweiss, too, and yes, you could well find yourself singing along to that Sound of Music favourite! One challenging walk saw us take a cable car up to about 1650m from Ortisei, then we climbed up, through the pine trees, to about 2000m to a high grassy pasture where we trekked through the Naturalparc Puez-Geisler, pausing at the Rifugio Brogles for refreshments. Ahead lay the more challenging part of the route, a sharp ascent through the Pana wind gap.

The air thinned, and the path steepened as we made our way upwards to 2447m. The latter stages of the narrowing gap were buttressed by logs with steps carved in, holding the rocks together to create a safe route. Once at the top the sense of achievement was marked, standing on the sharp spine of an escarpment with views back down our path in one direction and across the valley to Selva in the other. Just to our left some 300 or so metres below, was the Sofie Hutte, a gourmetladen mountain retreat with a restaurant that has nudged the attention of food critics. We enjoyed a welcoming glass of Prosecco on the balcony in the warm sunlight, but knew that we were lucky as the weather can change quickly at this altitude. Inside, the food was sumptuous; seafood spaghetti and the tastiest lamb chop. The return to Selva was a two-hour hike, even though the village was constantly in view at the cup of the valley. The path, descending virtually all the way, wound down the mountainside, through trees where we met cows and goats and inquisitive ponies came to greet us. This is a magical place, with the chance to sample delicious cheeses, salamis, breads - and wines - in a jaw dropping landscape. If it seems a tiny bit familiar, you might well have spotted it in the classic Bond movie, For Your Eyes Only.

Uniquely Magazine 1/2 Page Ad 128mm x 190mm

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We have a range of delicious organic breads, which we make in our very own artisan bakery, including sourdoughs, potato & rosemary loaf and perhaps most impressively our ciabatta which is widely regarded as the best in Norwich.

Our café serves some fantastic dishes – our Norfolk Breakfast is not be missed and is available in vegetarian and vegan options.

Pizza

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Sourdough pizza nights every Friday between 5-9pm. Our artisan pizzas come with a range of tasty toppings, side dishes, drinks and desserts. Special offer between 5-6pm – pizza and a glass of organic beer or wine for just £10.

We sell a range of fine foods, so you’ll find everything you need this Christmas including Norfolk Black Turkeys for your Christmas dinner, a great range of local cheeses for your cheese board, a selection of over 60 local ales and our Christmas hampers – the perfect present for your loved ones!

2-4 EARLHAM HOUSE SHOPS, EARLHAM ROAD, NORWICH NR2 3PD www.thegreengrocers.co.uk | 01603 250000 | eat@thegreengrocers.co.uk Monday to Saturday 8am–7pm | Sunday 9am–4pm | Free Parking

{looking ahead}

February issue

NORWICH CHEF PATRON ROGER HICKMAN TELLS IT LIKE IT IS! …

WHAT IN NEX'S MONT T 'S ISSUEH !!

SPICE UP YOUR LIFE IN MARRAKECH … MEET THE NEW CHEF AT POTTERS RESORT … CHOCOLATE FOR ST VALENTINE'S … THIS MONTH'S BIG INTERVIEW IS WITH PROFESSOR RICHARD MITHEN, FROM THE INSTITUTE OF FOOD RESEARCH … DINING OUT AT THE BUCK AT HONINGHAM … INSIDE A NORWICH WINE SHOP …

OUR MONTHLY ROUND UP OF THE BEST FOODIE EVENTS AND ACTIVITIES IN THE REGION … WHERE TO HAVE THAT ROMANTIC MEAL

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NORFOLK QUAIL IS ON THE MENU …

Relaxed fine dining in a 14th century coaching inn with luxury rooms and Michelin award-winning food just a stones throw away from the North Norfolk coast.

Relaxed fine dining with brand new menus created by Chef Patron Daniel Smith, located close to central Norwich in the South Norfolk village of Stoke Holy Cross.

RESTAURANT WITH ROOMS

RESTAURANT

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{staycation}

The Ship at Dunwich

Down Sea by the

SARAH HARDY, HER BF AND THEIR FOUR-LEGGED FRIENDS HEAD TO SUFFOLK FOR WALKIES & WINE

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{staycation}

The Ship at Dunwich

ince getting the hound, life has changed. We loftily claimed it wouldn’t - rather like we did when we had children. But young Bella, now just a year old, is very much at the centre of the family and comes everywhere with us. Her short life has seen a trip to Cornwall, a sojourn to Rutland and several mini-breaks! Lucky devil. She even made it on a girls’ night away to rugged Suffolk where the sky and sea meet - and not always in perfect harmony. Okay, so we had planned our trip as a walking one, with masses of fresh sea air, and plenty of good food, of course, so the dog was welcome - honest! I’ve stayed at the Ship at Dunwich before, with my husband, and thoroughly enjoyed my time at this unpretentious pub with rooms in this most fascinating of villages with its long history. It is close to the sea, the salt marshes, the forest and the heath so there is much to explore and yet there is somehow a bit more to the place, something a bit magical. Perhaps it is all that history? Around a thousand years ago it was the biggest port in East Anglia and prosperous to boot. But the sea proved to be the ultimate hardman and much of the village was lost, with the church finally succumbing to all those mighty waves. A few eerie remains still stand, including parts of a 13th century Franciscan friary, perched on a cliff and whose bells you are said to hear peel.... But what of the Ship itself? It is everything you’d hope for and more. There’s a real mixture of styles, with a rather stately Georgian facade, and a much older bar - where you can just imagine smugglers swapping stories. Now, with its huge woodburner, you’ll find us dog lovers there, chatting about Rover’s latest exploits or the great walks straight from the pub’s front door. Add in a couple of other rooms, including a large conservatory, and a big garden, and there’s plenty of space for all - including our four-legged friends. Many of the 16 bedrooms accept dogs, too, and we stayed in a two-storey one which looked out over the marshes to the sea and was very special - especially as it had all mod cons like a decent telly! On the day we travelled to Dunwich, we called in at Southwold, walking across the heath from the town to the harbour where the Harbour Inn is the ideal spot for a bite to eat. Again, dogs are welcome and it oozes character with its wood panelled bars and terrific views to both the front and back.

As befits a fisherman’s pub, the menu is packed with seafood and we selected several ‘little plates’ to enjoy including Thai style whelks, tiger prawns in garlic, potted shrimps and granary bread and smoked mackerel with Melba toast. Well, all that walking does work up an appetite! We continued our stroll over the little iron bridge to Walberswick, where we peered in at the tempting Bell Inn, but there was no time to linger as we needed to get to our final destination. Upon arrival at the Ship, there was only one place to be. Yes, right in front of the aforementioned fire where coffees and newspapers were devoured! As the evening progressed, wine predictably replaced the coffee, via a gin and tonic, and we all relaxed and then relaxed some more. The menu, with plenty of daily specials, offers all your classics along with a few surprises - and there is good use made of nearby Blythburgh pork. I couldn’t resist the fish pie and my friend had salt cod and salmon fishcakes. We were both more than happy with them and thought both dishes well priced at just under £13 each. We also tackled puddings: me lemon posset and her sticky toffee pudding which is a firm favourite here. Again, both were great and good value at just under £6 each. Head chef Sam Hanison is really making his mark here and uses local produce with passion - I spotted Mrs Temple's cheeses and I know he uses Bramfield meats, too. And that’s before we mention all the fish and seafood straight from the North Sea, and vegetables grown by his brother Charlie. The following morning we tucked into Lowestoft kippers for breakfast - well, we had to set ourselves up for the day - and then tackled a great walk from the door out to the beach and onto the coastguard’s cottages which are now owned by the National Trust. Set high on the heath, there’s a great tea room which offers a yummy selection of cakes. You can also walk to the Ship’s sister hotel, the Crown at Westleton, and, if you get your timings right, you could do lunch there and then stroll back. So you’re not going to starve on a trip to the part of the Suffolk Heritage Coast which remains wild and unspoilt and to me, something quite special. The dog was pretty content, too.

TRY US OUT... THE SHIP, DUNWICH, TEL 01728 648219, VISIT WWW.SHIPATDUNWICH.CO.UK

{grow your own}

Winter Vegetables

JANUArY GREENS

In her first column, kitchen gardener Ellen Mary tells us how to make the most of home grown winter vegetables

abbages have a fascinating culinary and medicinal history dating back thousands of years and vary from thick leaves with tight heads to curly or crinkly, thin leaves. The Savoy cabbage has a mild, sweet flavour and a tender texture which makes it one of the nicest to grow and cook. It has a light flavour making it perfect for eating raw in salads and lacks the intense sulphur content which contributes to the smell when cooking many other types of cabbage. Not only that, it tastes all the better having survived a winter frost, making it one of my favourites to harvest at this time of year. It doesn't last as long as some other varieties, so make sure that you eat it within a week of harvesting it for the best possible flavour. For more information and advice, visit www.ellenmarygardening.co.uk

How to grow Savoy cabbage SOW

I recommend trying F1 Traviata which has good frost and disease resistance. Itâ&#x20AC;&#x2122;s compact, round, dark green and full of vitamin C which we could all do with over the winter months. Just as with other winter vegetables, cabbages need a long growing season. You can sow seeds in individual modules from April to early June and plant them out in their final growing position during June and July about 40 to 50cm apart. They need full sun to grow well and make sure you have prepared the soil in advance with some well rotted manure, allowing it to settle. The soil needs to be firm and watered at the roots.

CARE

After watering in well at planting, cabbages only need watering about every 10 days although a good amount

as the heads grow helps them to develop. It wonâ&#x20AC;&#x2122;t be just you looking forward to eating those crunchy green leaves as caterpillars, snails and pigeons love them as well. You may escape the worst of pest damage if you apply nematodes to the soil, organic slug pellets and cover over with netting. Look out for cabbage root fly which can be avoided by growing the vegetable under horticultural fleece, and club root, which can also be avoided by never growing Brassicas in the same soil each year and ensuring that the soil is alkaline with good drainage.

HARVEST

Cut the stem at ground level from November to February when they feel heavy for their size and make sure the remaining stem and roots are disposed of. Give them a good wash and store them in the fridge for up to a week until you are ready to taste the full flavour of the tender Savoy.

SERVES

TWO HOME GROWN RECIPE

DISH UP A REALLY SIMPLE CABBAGE, CHILLI AND GINGER STIR FRY WITH YOUR CHOICE OF CHICKEN OR FISH.

INGREDIENTS 1 Savoy cabbage, chopped or shredded; 1 tbsp of coconut oil; 2cm of fresh ginger, finely chopped; 1 small red onion, finely chopped; 2 fresh chillies, deseeded; soy sauce and chilli seeds to taste

METHOD 1. Heat the coconut oil in a wok or frying pan, then slice the onion and gently fry to soften for a couple of minutes. 2. Add in the chopped ginger and chilli and continue to fry for a further few minutes until everything has softened. 3. Chop the cabbage, removing the thick spine from the outer leaves but use those dark green crinkly leaves because they are so full of flavour. 4. Add the cabbage to the pan, mix all of the ingredients and allow to cook for 5 to 8 minutes, until the leaves have softened but still have that gorgeous cabbage crunch. 5. Add a touch of soy sauce and chilli seeds to finish off the dish, but itâ&#x20AC;&#x2122;s perfectly tasty without them.

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{social}

Letters & tweets

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

TOP TWEETS @WILDKNIGHTVODKA Love, love, love @FeastNorfolk. Looks really beautifully designed. Looking forward to seeing it in full. @ANDOVERHOUSE Hi @FeastNorfolk and huge amounts of luck with the first issue. Speak soon.

HAT A DELIGHT to learn there is going be a Norfolk food magazine! Not being a true local girl, I can't wait to learn about the region's produce and best kept foodie secrets. As an avid collector of cookbooks and food magazines, I’m going to treat myself to a subscription, so that I never miss out! One request, as a dog owner, I'd love to read about Norfolk's best establishments to wine and dine with 'Rover', particularly after a leisurely Sunday family walk. So I’m looking forward to reading future issues, trying out recipes, and visiting new places! Good luck Sarah and team.

Nichola Pascoe, Long Stratton

O QUOTE MY FAVOURITE Emma Bridgewater mug 'total happiness is a cup of tea, a new magazine and a bar of chocolate.' It’s my recipe for a perfect night in. Snuggled on sofa, magazine in hand, after a busy day working or running around after two children. So to hear Feast Norfolk was bursting on to the scene was music to my ears. Reading the taster issue has whetted my appetite and I’d like seconds please! Stunning photography and stylish design, it's a delectable feast for the eyes. And offering plenty of food for thought too. I predict plenty of page corners turned down in my next copy. As a reminder to book into an undiscovered restaurant, explore the latest food trend or attempt a new dish at home. It’s a fantastic showcase for our thriving food industry, and all the talented, passionate people who make it that way. Good luck to all involved. Thank you for cooking up a great new read. Best served with a side order of steaming hot tea and chocolate (Gnaw Peanut Butter, if you’re asking!) Hannah Freeman, Reflection PR , Norwich

@CHARLIEBOYCHEF @FeastNorfolk Really lovely to see you today Sarah. Look forward to working with you and seeing you grow @SCOTT_VANESSA Very excited with forthcoming @FeastNorfolk - know it will be so delicious @HAPPYASBARRY Excited to hear about the launch of @FeastNorfolk magazine last night, bring on the first issue

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{social}

PASTA, LEEK & SALMON IN A MASCARPONE SAUCE Judi McCarthy from Norwich suggests this easy family supper

INGREDIENTS 2 small knobs of butter; 1 tbsp of olive oil; 1 clove of garlic, chopped finely; pinch of salt; 2 salmon fillets; 4 medium leeks, trimmed and sliced thinly; 20g of mascarpone; 455g of fresh tagliatelle; I handful of grated Parmesan cheese

Preparation time: 5 mins Cooking time: 15 mins METHOD 1. Wrap salmon* in foil with a small knob of butter and cook in oven for 15 minutes. 2. Whilst the salmon is cooking, put the butter, olive oil and garlic into a heavy bottomed pan, and stir it around until the butter melts and the garlic starts to cook. Then add leeks and a pinch of salt. Put a lid on pan and let this gently sweat without colouring for 5-10 minutes until the leeks are soft and sweet. Add the mascarpone. Let this gently melt into the leeks, creating a semi-thick sauce. 3. Meanwhile, cook the pasta in boiling salted water until al dente. Add the pasta to the sauce. Break the salmon into pieces and add to the sauce and mix gently. The sauce should perfectly coat the pasta, if it does seem a little thick, add a little of the cooking water from the pasta. 4. Sprinkle generously with the Parmesan. * Bacon could be substituted for salmon.

NOT AN ACCURATE IMAGE OF FINISHED DISH - FOR ILLUSTRATION PURPOSES ONLY

Reader Recipe

SER

ES TWVO

{opinion}

OUR FIRST GUEST COLUMNIST VANESSA SCOTT OF STRATTONS HOTEL IN SWAFFHAM WANTS MORE YOUNG PEOPLE TO ENTER THE FOOD INDUSTRY IT IS SOMEWHAT BAFFLING to be told that, despite the current plethora of TV programmes around food, there is a recruitment crisis in the restaurant industry which threatens the sustainability of some of Britain’s top culinary establishments. Editors, chefs and writers appreciate that foodie articles help sell magazines, books and newspapers where the weekend supplements strongly feature food in all its glory; from the raw stories of food production to farmers’ markets, food festivals, dinner ladies, diet and nutrition to the lofty stars of Michelin. For today’s youngsters it is a cool trade to be in. The sad fact is the trade has grown faster than education officials, county councillors and politicians have reacted to it!

Common sense should question how catering and hospitality can be low skilled when there are opportunities for graduate programmes. There are apprenticeships in hospitality and catering that cover all aspects of working in this industry; there are 29 different routes at Level 2 that encompass food production, beverages, housekeeping and so on and each of these has to include Maths and English and a technical Certificate. A recent report from UK Employment and Skills found that restaurants were struggling to fill nearly half of all skilled chef vacancies. It’s not unusual to see the county’s chefs on Twitter literally begging for chefs to get in touch regarding positions in their kitchens. I have just overseen a pop-up restaurant at West Lexham Manor as part of the Brecks Food Festival. The dinner formed part of the annual calendar of events for Norfolk Food and Drink Ltd, a not for profit organisation aimed at raising the profile of the food and drink industry and supporting the people who work in it through collaboration. I am very proud to be a patron of NFAD and fellow patron, Chris Coubrough, chef/patron of The Crown at Wells and The Ship at Brancaster, provided an excellent dinner featuring rabbit in homage to its historical importance in the Brecks. Local school children help front and back of house. They receive training and do a very impressive job which always gets remarked upon. This year Chris asked one student to help plate up the main courses. To a close observer you could see he was anxious but by the time he had plated his sixtieth portion of veg, he was beaming with pride and satisfaction and it earned him the offer of work experience with Chris. As members of the industry we have a responsibility to work with our local schools and colleges but they also need to match syllabuses to local business needs - and get more students into this very rewarding career.

LOCAL SCHOOL CHILDREN HELP FRONT AND BACK OF HOUSE. THEY RECEIVE TRAINING AND DO A VERY IMPRESSIVE JOB WHICH ALWAYS GETS REMARKED UPON. Leading restaurateurs in Norfolk warn of a ‘dire shortage’ of chefs across the industry, from chefs de partie to sous chefs. The situation is so serious, they claim, that it threatens to put a stop to the county’s foodie boom. The hospitality industry is the UK’s sixth largest contributor to export earnings and fourth largest employer - three million people or 10 per cent of the workforce and more than 180,000 businesses. Too many young people are being pushed into academic rather than vocational courses which they may be more suited to. In conversations with Norfolk County Council, there is a misconception that the catering industry is a low skilled sector. There is education needed here for those who control spending taxpayers’ money! In my career I have had the pleasure of working in some pretty amazing kitchens, albeit for very brief periods, and I wonder what chefs such as Alastair Little, Raymond Blanc and Jean Christophe Novelli would make of these ill informed views.

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To explore Norfolk properly, youâ&#x20AC;&#x2122;ll need somewhere to stay.

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Lunch served from 11.30am-2pm. To book a table call 01328 851465.

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