Feast Norfolk Magazine June 18 Issue 27 by Feast Norfolk Magazine

Treat your Kitchen

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E D I T O R ' S

L E T T E R

WELCOME TO OUR JUNE ISSUE which comes to you with days full of sunshine, strawberries and chilled white wine - well hopefully! June is such a lovely month - not least because it contains both my birthday and my daughter’s! But there are some great foodie events, including, of course, the Norwich Food and Drink Festival at The Forum on June 17 and the Royal Norfolk Show on June 27 and 28. We are at both events so do make time to come and see us. And we’re also at the North Norfolk Food and Drink Festival at Holkham in September, which we preview here - and do make a note of their chocolate cake competition which is always great fun. This issue sees us find out more about the plans for The Dial House in Reepham and we also uncover a bit about one of the county’s leading commercial kitchen companies, Peniston Catering Design, who have kitted out some our our swankiest hotels and cafes! We always enjoy finding out more about the region’s businesses - they are what keep us all going. Our columnists are as fab as always, with our rebel Steve Hearnden quaffing red wine in the summer and Andy Newman worrying about the cost of his favourite French tipples post Brexit. We have a new name for you, Elaine Reilly, who runs a Norwich coffee bar and I’m pretty sure she’s going to tell us just what it’s like to run your own foodie business! It is a dream for many but, hey, the reality can be quite different! Try running a foodie magazine is all I can say. And it’s lovely to see my old chum, Tony Mallion, back in print, with a terrific write up of St Ives in Cornwall. He always used to sing its praises and I wasn’t disappointed when I took my family a couple of years ago. It is, as he writes, a very special place. From our April issue, the winner of our Spring Fling tickets was Emma of Norwich. Well done! Don’t forget to enter this month’s two competitions: a stay at The Dial House and VIP tickets to the Royal Norfolk Show.

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

86 RUINS OF CARTHAGE

Tony Mallion tells us all about his lasting love affair with St Ives in Cornwall

ABOUT US 05 Editor’s Letter WHAT’S ON 16 Our monthly round up of what’s happening on the foodie front in this region puts you in the picture 18 Sarah Hardy looks forward to the North Norfolk Food and Drink Festival at Holkham in September 20 Have you packed your Purple Picnic yet, for Nelson’s Journey? Kate Barmby shows you how 22 Chef Julian Biggs, co-founder of Ducksoup Soho, returns to his home county to cook at The Walled Garden in Raynham, near Fakenham 23 It’s Royal Norfolk Show time - we preview the county’s two-day celebration 30 For all the news when it comes to our food and drink industry, look no further than our double page feature

COVER STORY

94 Our kitchen gardener Ellen Mary tells us to eat our greens!

FEATURES 32 The war on plastic waste and food waste continues. We take a look at what’s happening in this region 48 So how do you design a kitchen? Candice Hobson of Peniston Catering Design in West Norfolk reveals a few trade tips

EATING OUT 36 Emma Outten and her daughter try out Purdy’s Tearoom at Woodgate Nursery in Aylsham 38 Where else to eat Cromer crab but Cromer, says Sarah Hardy as she calls by The Cliftonville Hotel INTERVIEWS 08 Emma Outten meets Andrew Jones and Hannah Springham, of Farmyard in Norwich, to hear about their plans for The Dial House in Reepham REGULARS 28 City College Norwich catering and hospitality students travel to the Royal Norfolk Show this month 40 This month’s photo essay sees Keiron Tovell head out to sea with Weybourne’s Richard Matthews 46 The gadgets and gizmo page suggests gift ideas for dad as Fathers’ Day is June 17! 52 Jed Tejada from Muse restaurant at The Cliff Hotel in Gorleston answers the questions this month 62 Free from recipe writer Sara Matthews has tasty picnic ideas for us, including stuffed peppers 70 There’s a real mixture of cookbooks on the

15 62 76

market this month, including one for lovers of a Mediterranean diet 98 Our Proudly Norfolk column is all about this year’s Patrons’ Gala Dinner, which takes place next month RECIPES 14 Andrew Jones of Farmyard and The Dial House serves up a hearty breakfast and a feta and leek risotto 55 Jed Tejada of Muse restaurant at The Cliff Hotel in Gorleston offers us a delish sunshine dish: summer berries and tarragon pavlova 57 The Carpenters Arms at Wighton, near Wells, has a super salad, made with local ingredients 69 Lucy Bartlett offers three sauces to brighten up your salads 94 Ellen Mary suggests a healthy potato, broccoli and chard bake DRINK 59 Archangel Gin, based near Walsingham, has three heavenly summer drinks for us 80 Woodforde’s Brewery tells us why barley plays such as important part in the brewing process 82 Andy Newman is worrying about the price of his favourite French wines, post Brexit! 85 Our wine expert Steve Hearnden is all about red wine this month, even with fish

COLUMNISTS 47 Andrew Jones tells us why he came back to his home county of Norfolk 67 Roger Hickman talks herbs and teaches us how to chop an onion 68 Julia Martin advocates yoga alongside a vegan diet for inner and outer peace and contentment 72 Charlotte Gurney is ready for summer on the farm, especially if sausages and gin are on the menu 73 Meet our new columnist - Elaine Reilly of Mustard Coffee Bar in Norwich TRAVEL 91 The Globe at Wells has new bedrooms and yes, you’ve guessed it, Sarah Hardy is straight in there! GROW YOUR OWN 96 Allotmenteer Rachel Birtwhistle is all about salad crops this month, including trendy ‘micro’ ones COMPETITION 13 Win dinner, B&B for two at The Dial House in Reepham 27 Win VIP tickets to the Royal Norfolk Show

THE TEAM

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Scott Nicholson, Designer studio@feastnorfolkmagazine.co.uk Rachael Young Senior Account Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Diane Green Brand Manager | 07988 867483 diane@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Andy Newman, Steve Hearnden, Charlotte Gurney, Roger Hickman, Andrew Jones, Julia Martin, Sara Matthews, Tony Mallion, Ellen Mary, Rachel Birtwhistle, Keiron Tovell, Roger Hickman, Elaine Reilly

PUBLISHED BY

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

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

S P O T L I G H T

NEW HOUSE RULES AS REPORTED IN FEAST NORFOLK LAST MONTH, HUSBAND AND WIFE TEAM ANDREW JONES AND HANNAH SPRINGHAM OF FARMYARD IN NORWICH HAVE A NEW VENTURE, THE DIAL HOUSE IN REEPHAM. EMMA OUTTEN HEARS MORE ABOUT THEIR PLANS

www.feastnorfolkmagazine.co.uk

SUBSCRIBE to Dial House Lifestyle, the monthly newsletter, via Farmyard's Twitter page @FarmyardRestau1

ANDREW JONES & HANNAH SPRINGHAM

O SAY Hannah Springham is excited about taking ownership of The Dial House in Reepham along with her husband Andrew Jones would be an understatement. Sitting in one of the private dining rooms of the gorgeous Georgian building, she’s brim full of ideas! As we reported last month, the new acquisition is something of a homecoming for Feast Norfolk columnist Andrew, as he grew up in Reepham. But, fear not, you will still see him with his chef’s hat on at Farmyard in Norwich, as Hannah explains: ‘Andrew is the Exec Chef of both venues so he will split his time between the two.’ The couple live in the town with their two young children, so The Dial House is a place they know and love. Hannah says: ‘We totally understood the potential this place had, before we took it on. We were here on our wedding night.’ And, compared to their restaurant in St Benedicts Street, they are in a great starting position. Hannah reflects: ‘When we bought Farmyard it looked like David Brent’s office!’ The Dial House had reopened, after a full renovation, in 2015 with eight beautifully designed rooms and the unique proposition that ‘everything is for sale’. So what can we expect under the new ownership? Andrew says: ‘We want to reposition The Dial House as a fabulous restaurant with great rooms. Food is the lynchpin of the whole thing - it fills the place with happy customers, which is what’s happening at Farmyard.’

S P O T L I G H T

"Food

is the lynchpin of the whole thing - it fills the place with happy customers..."

www.feastnorfolkmagazine.co.uk

He has been busy planning the new menus. For a start, there will be brand new breakfast offerings - complete with an extended menu, fresh juices, smoothies and even Bloody Mary cocktails if that’s what takes your fancy. Hannah says: ‘We want the place full of people from breakfast all the way through the day so the menu offering is going to evolve to cater for all those different customers.’ Beyond breakfast, the dining space will be more clearly defined into two different menus, as Andrew explains: ‘What we’re aiming to do is tailor the food offering to the place a bit more. ‘We’re going to have a really well conceived lounge menu, where people can drop in and have a delicious quick lunch, and there’s going to be a more extensive a la carte menu in the restaurant where people can come in and have three courses.’

Celebrate! SOURCED

LOCALLY Fortnight 2-15 JUNE

Pop to the co-op and buy something local www.eastofengland.coop/store-finder #sourcedlocally

www.thedialhouse.org.uk

some great ideas for Sunday roast.’ Called a roast dinner explosion, it will be a new style sharing roast for the whole family. ‘We really want The Dial House to serve the people of Reepham.’ Hannah, meanwhile, has been restyling the two private dining areas - the cellar downstairs and the secret room upstairs - working closely with Sarah Tribe (who is behind the popular Objects business at The Dial House). Expect to see some neon in the cellar: ‘We do like our neon,’ admits Hannah, who married Andrew in Las Vegas. And one idea is The Cellar Supper Club, where you can earn points while you dine with your friends. Whereas the upstairs private dining space will echo the opulence of the restaurant. Whilst on the subject of Objects, look out for an event called ‘Prosecco and Objects’ – a special shopping experiences featuring the antiques business. Autumn will see the launch of Hannah’s events business, Marigold Events, so watch this space. ‘We’re really keen on creating special occasions for people here, and utilising the amazing surroundings we’ve got.’ In the meantime, they’ll be making picnic baskets to order for hotel guests and visitors, from June 15 - in time for National Picnic Week. And this will be a busy month all told for Andrew, as he’ll be at both the Norwich Food and Drink Festival and the Royal Norfolk Show. Then his first ‘Peak Of Season Feast’ will kick off with the ‘Midsummer dinner’ on July 5. So do this dynamic couple ever get any downtime? Hannah answers: ‘We do try to make sure we ringfence the time - last year was pretty full on and this year is going to be pretty full on.’ But, as she says: ‘We’re in the time of our lives where we can work bloody hard. We’re really loving it.’ Is there a third venue in the offing, further down the line? ‘We are concentrating on these two for now, we could only do another one if it felt right and it made sense to Norfolk and to us.’

CHANCE TO

WIN

WE HAVE TEAMED up with The Dial House to provide you with the chance to win a one-night midweek stay which includes dinner, bed and breakfast.

HOW TO ENTER

To enter our competition, simply answer the following question:

How many bedrooms does The Dial House have? Send your name, address and daytime telephone number to competitions@feastnorfolkmagazine.co.uk. You can also enter by liking and sharing the competition on our Facebook page. Entrants must be over 18 and normal Feast Norfolk rules apply. The editor’s decision is final. The prize is a complimentary one-night midweek DBB stay for two. Stays are subject to availability but cannot be redeemed on Fridays or Saturdays. There is no cash alternative and the prize is non-transferable. The prize must be claimed between July 1 and December 31, 2018. The competition is open until June 30, 2018.

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RECIPES OVERLEAF

VISIT

CH Wine Merchants will be the lead wine supplier (same as Farmyard), and Andrew will be using similar suppliers, when it comes to the food. The ethos underpinning the menu will remain the same, involving great produce and great cooking. But, whereas Farmyard is known for its eclectic menu, here it will be inspired by the beautiful building, so expect classic dishes. Although Andrew assures that the dishes will still be pared back, ‘and not overwhelmed with fussy garnish’. He adds: ‘There’s always going to be at least two vegetarian options on there because we love catering to veggies, so one veggie and one vegan.’ They will also be using the same plate supplier as Farmyard but this time the handmade stoneware plates will be white. ‘It’s a bit more grown up,’ says Hannah, ‘but it’s not fine dining.’ Afternoon Tea will remain a mainstay of the day, and then Sundays sound as though they are going to be particularly special, with Hannah saying: ‘Andrew has got

S P O T L I G H T

R E C I P E

SERVES TW O

HAM HOCK HASH, FRIED EGGS and BROWN SAUCE

INGREDIENTS 1 smoked ham hock; 1 onion; 1 carrot; 2 stick of celery; 2 large floury potatoes; 20g of butter; 4 fried eggs; salt and pepper; chopped parsley; brown sauce

A proper weekend breakfast, everything can be prepared ahead, ready to throw together in the morning. Just add a huge mug of tea for a good start to the day

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METHOD 1. Cook the ham hock for 4 hours in water, with the carrot, onion and celery. Allow to cool in the stock. When warm enough to handle, shred the meat and reserve. The stock can be used as a base for pea and ham soup. Just blitz in frozen peas and a little cream and finish with a little shredded ham 2. Peel and half the potatoes. Boil in salted water until just tender, about 20 minutes, remove and allow to cool completely 3. Cut the potato into a large dice and sautĂŠ together with the ham in the butter. Check for seasoning. When the potatoes have taken on a little colour fry your eggs in a clean pan 4. Finish the hash with chopped parsley and top with the eggs and loads of brown sauce

R E C I P E

WILD GARLIC PEARL BARLEY RISOTTO, FETA and ROAST LEEK This is a great risotto for the time of year. Wild garlic is abundant right now, and free if you know where to look. Roasting the leek concentrates the flavour and the salty feta cheese adds another dimension that lifts the barley www.feastnorfolkmagazine.co.uk

INGREDIENTS 1 small onion; 1 clove of garlic; 1 sprig of thyme; 125ml of dry white wine; 500ml of hot veg stock; 100g of butter; 150g of pearl barley; 50g of parmesan; 50g of wild garlic; 1 leek; 60g of feta; salt and pepper

[Serves 2

METHOD 1. Wash the leek to get rid of any grit in the leaves and roast in a hot oven for 10 minutes until blackened on the outside 2. Finely dice the onion and sweat in half the butter, grate in the garlic and add thyme 3. Add the pearl barley and toast the grains in the pan, add the wine and reduce 4. Add the stock a ladle at a time until absorbed, add a little more if needed. Taste for seasoning and adjust 5. Roughly chop the wild garlic and add to the risotto to wilt. Finish with grated parmesan and remaining butter, beat together to get a creamy texture, adding a little more stock if needed 6. Peel the outside of the blackened leek and split in half lengthways, season and arrange on top of the risotto, garnish with crumbled feta

FOREST LIVE

WHAT 'S ON IN

Pack a picnic and head to Thetford Forest this month, for Forest Live, the Forestry Commission’s major live music series. This year’s headline acts are: The Script with special guest Tom Walker on June 7; Gary Barlow with guest support Jason Brock on June 8; Paul Heaton and Jacqui Abbott with special guest Billy Bragg on June 9; and Kasabian on June 10. Visit www.forestry.gov.uk

OPEN FARM

Open Farm Sunday, the farming industry's national open day, takes place on June 10. Plenty of local farmers are taking part. Visit www.farmsunday.org

MUSIC FESTIVAL

PICTURE BY CLAIRE BORLEY

JUNE

This year’s WOW Music Festival takes place at Woolsey Bridge Fields near Diss from June 29 to July 1. The Headliner is Solo Banton and the Uppercut Band, and there will be weekend camping on offer, plus food stalls, real ale and local cider; craft, clothing and bric-a-brac stalls, and a kids’ arts and crafts area. Visit www.wow-arts.co.uk

COUNTRY FAIR

Heveningham Hall Country Fair takes place near Halesworth in Suffolk on June 30 and July 1. And once again the Food Hall will be organised by one of the students at nearby Hillfarm Oils, with lots of foodie companies set to attend. Visit www.countryfair.co.uk and www.hillfarmoils.com

SOLO BANTON

SUMMER SIZZLER

Itteringham Summer Sizzler, With All Fired Up’s Argentine Grill, takes place at The Manor House on June 2. There will be free admission and parking (at the village hall); plus a bar, teas, coffee, cakes and ice creams by Itteringham Village Shop; along with live music by Threescore, stalls selling local quality arts, crafts, vintage collectables, plants, produce and more – all to raise money for the Village Shop. www.allfiredupcatering.co.uk

SLOW FOOD

Slow Food Aylsham will be holding cookery workshops and will run the café during Family Learning Day at Aylsham High School on June 9. Last year, more than 1,000 people attended. Visit www.slowfoodaylsham.org.uk

The Jolly Sailors at Brancaster Staithe has its ninth Ale and Music Festival this month, from June 15 to 17. Expect more than 20 cask ales, including Lucky Lobster, Brancaster Brewery’s latest offering, plus a good smattering of craft ales, too. Bands are playing throughout the weekend, with the Counterfeit Brits as the headline act on the Saturday. Count us in! Visit www.jollysailorsbrancaster.co.uk

DEMI LOVATO

ALE AND MUSIC

SUMMER SATURDAY LIVE

Hit the Champagne Bar at Newmarket Racecourses this month to celebrate the start of their live events this season, with global superstar Demi Lovato kicking proceedings off on June 9 for her first ever UK racecourse show, at the familyfriendly Summer Saturday Live. Newmarket Racecourses also host the award-winning Newmarket Nights series, with Paloma Faith on June 22, and James Blunt on June 29. Visit www.thejockeyclublive.co.uk

FESTIVAL TIME

The Gin Trap at Ringstead, near Hunstanton, is holding a gin festival over two weekends this month, June 8 and 9, and June 14 and 15. Expect live music, a BBQ, locally made ice cream and, oh yes, plenty of gin. Visit www.thegintrapinn.co.uk

GIN TRAIN

The Gin Train Experience takes place on Mid-Norfolk Railway, Dereham, on June 15, 16 and 17. Experience some of the newest gins on the market at the ‘tasting stations’ – every time the train stops there’ll be another gin to try. Gin specialists will tell you all about the gins on board and match them up with some tonics and botanicals. Visit www.railroadevents.com and www.mnr.org.uk

EDIBLE FLOWERS

The next No Fear Gardening event, led by our very own Ellen Mary, takes place at The Library Restaurant in Norwich on June 6. Enjoy a complimentary cocktail (or mocktail) and hear the story of Ghost Vodka and a little mixology. Nurtured in Norfolk will be spicing up the drinks with their fabulous edible flowers, so take away some tips and grow your own! Please confirm attendance via No Fear Gardening on Facebook or by email: ellen@ellenmarygardening.co.uk

OPEN HOUSE

OPEN Norwich is holding a Mad Hatter’s Tea Party in the former Bank Managers’ Offices, on June 2, when you can sample a selection of handmade desserts and artisan finger sandwiches full of Norfolk provenance with Alice in Wonderland; this will be followed by live screening of World Cup football match, Tunisia v England on June 18, complete with curry and beer. Visit www.opennorwich.org.uk

FOOTBALL LEGENDS

GATSBY BALL

The Norfolk Mead Hotel in Coltishall is throwing a 1920s inspired Gatsby Ball on June 23. There will be canapés and bubbles on arrival, followed by fillet of beef served with celeriac purée, and chocolate truffle crème brûlée, with music from the Joe Ringer Band. Visit www.norfolkmead.co.uk

AFTERNOON TEA

Author Lisa Jewell will be appearing at the next sell-out Bookfest event at Briarfields Hotel on June 24, with the ticket price including afternoon tea and the book signing. It’s fully booked but keep an eye here for the next author dates. Visit www.briarfieldshotelnorfolk.co.uk

COUNTRY FAIR

Fair on the Yare, a traditional charity country fair with a living history encampment, takes place on June 3, at Claxton Manor Estate, near Norwich. Local producers present will include: Marsh Pig Charcuterie, Yare Valley Oils, the Tiny Tipple Co, Season's Bounty, Horatio Wines and Dann's Luxury Norfolk Dairy Ice Cream. The Fair is very kindly supported by Woodforde's Brewery at the bar, and staff from the Fur and Feather will be doing the BBQ. Visit www.claxtonpc.norfolkparishes.gov.uk

DIARY DATES

JUNE MEANS A PLETHORA OF FOOD AND DRINK EVENTS TO LOOK FORWARD TO, AS EMMA OUTTEN HIGHLIGHTS

Delia’s Canary Catering welcomes ex-England Stars Ray Parlour and John Barnes to the Norfolk Lounge at Carrow Road on June 9. During the evening you will enjoy a stellar threecourse meal designed by Delia, whilst hearing from John and ‘The Romford Pele’, Ray. Both stars will discuss the highs and lows of their careers and look ahead to England’s chances at the World Cup in Russia. Visit www.canarycatering.co.uk

WINE TASTING SUPPER

Bakers and Larners of Holt is holding a Wine Tasting Supper on June 7 at the Number Ten Restaurant. Mark Bingley, Master of Wine, has personally selected a choice of eight fine wines to accompany the four course dinner. Visit www.bakersandlarners.co.uk

NEW

FARMERS' MARKET

The inaugural Bayfield Farmers’ Market takes place on June 16 at Manor Farm Barns in Glandford, near Holt. Running from 10am-3pm and then every third Saturday of the month, it’s a great addition to the foodie scene. Visit Facebook @bayfieldfarmersmarketnorfolk

GENTLEMEN ONLY

A Gentleman’s Weekend takes place at Elveden Estate on June 16 and 17. Over the weekend they will be offering a range of treats for dad, from breakfast and beer tastings to a Gentleman's Afternoon Tea. On the Saturday, Wolf Brewery will be in the Food Hall and, on Sunday, Stokes Sauces will be there for tastings of their sauces. Visit www.elvedencourtyard.com

CHAMPAGNE DINNERS WHISKY TASTING

An Evening of Whisky Tasting takes place on June 30 to help raise funds for the Belfry Centre for Music and Arts, in Overstrand. Enjoy six contrasting whiskies while learning about their history, production, and flavour profiles from whisky expert Pat Barrow. Visit www.thebelfrycentre.co.uk

the Norwich Food and Drink Festival takes place in and around AND …that The Forum on June 17 (which just so happens to be Fathers' Day!). DON't Visit www.norfolkfoodanddrink.com ...and East of England Co-op's Sourced Locally Fortnight takes FORGET... place from June 2 to 15. Visit www.eastofengland.coop

The Crown at Woodbridge and the Swan at Lavenham Hotel & Spa have teamed up with top Champagne producer Frerejean Frères to host gourmet Champagne dinners on June 14 and 15, respectively. Different Champagnes will be served to match each of the four courses, plus an aperitif, all carefully selected by Head Sommelier for both hotels, François Belin. Not only that, at The Crown, a free pint is on offer to dads on Fathers' Day, June 17, when eating lunch or dinner; and, at the Swan, Head Chef Justin Kett has created a new lunch menu celebrating Suffolk Day (June 21) and the county’s excellent local food and drink - available Monday to Saturday throughout the month of June. Visit www.thecrownatwoodbridge.co.uk or www.theswanatlavenham.co.uk

UNWIND YOUR MIND IN OUR LATEST HEAVENLY HIDEAWAY If you’re after some rest and relaxation for a few days, then look no further than one of our newest additions, Stables Cottage. Located in the picturesque South Norfolk village of Saham Toney, you’re surrounded by countryside, yet only 45 minutes from the delights of the North Norfolk coast. Dating back to the 1800’s, this stylish rural barn conversion has all the luxury comforts you could wish for. What makes this property extra special? Enjoy the outdoor jacuzzi hot tub followed by a beauty treatment in the Spa next door. A three-night stay at Stables Cottage starts from £426

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Visit www.norfolkhideaways.co.uk Call 01485 211022 Email enquiries@norfolkhideaways.co.uk

It ’s a favourite date in the culinary calendar. Sarah Hardy previews the North Norfolk

RICHARD BAINBRIDGE

FESTIVAL DATE Food and Drink Festival which is held in September

ERE’S A DATE for your diary - the ninth North Norfolk Food and Drink Festival. Held in the Walled Garden at Holkham Hall, the festival brings together some of our best local producers and chefs for a weekend of feasting! The event, of which Feast Norfolk is the very proud media partner, takes place on September 1 and 2, and is free to attend.

Having

Your

Cake

LAST YEAR’S cake competition, sponsored by Fakenham-based , chocolate manufacturer Kinnerton this back is and ess succ was a big for year. There are two categories, one e som and ren, child for one adults and lve lovely prizes! All entries have to invo icing, chocolate in some way, either as decoration or simply as the whole year cake. The standard was high last de so start thinking now! Judges inclu duce repro we and staff olk Feast Norf e. the winning recipes in the magazin

As usual there are about 60 local producers, selling everything from gin to jam, bread to sausage rolls and beer to ice cream. Expect to see Candi’s Chutneys, Wild Knight Vodka, Ollands Farm Foods, Crush Oils, Creake Abbey, Fruit Pig and Archangel Gin to name but a few. Steph Brown of Founding Drinks says: ‘It is one of the highlights of the year for us. Two years ago, we went promoting Wild Knight Vodka, last

year we launched Nelson’s Gold and this year we are launching our Boadicea Gin.’ And the Cookery Theatre, organised by Mary Kemp, features demonstrations by leading Norfolk chefs, including the show’s chairman Chris Coubrough who owns the Crown Hotel in Wells. He and local butcher Arthur Howell are quite a double act and always get the crowds laughing! This year they are creating

North Norfolk Food and Drink Festival -

O N

VISIT

www.northnorfolkfoodfestival.co.uk

the ultimate North Norfolk brekkie! We can’t wait! Leading Norwich chef Richard Bainbridge, Michael Chamberlain from The Victoria Inn at Holkham and Fran Hartsthorne from the White Horse at Brancaster Staithe are also appearing. Kate Barmby, former Great British Bake Off contestant from Brooke, near Norwich, who also runs cookery classes at the Richard Hughes Cookery School in Norwich, has her own stand, Kate Barmby’s Creative Baking, which will have a seaside theme and see her running cookery classes for all ages to enjoy. Expect plenty of lovely food from specially selected local suppliers so you can really make a day of it. There’s locally roasted coffee, plenty of seafood, stone-baked pizzas and, usually, freshly made lemonade to enjoy. There is always live music and lots of entertainment for children, with Tilly the Talespinner helping to keep little ones occupied with a treasure hunt. • The Festival is sponsored by Kettle Chips UK, while SALT, a new boutique coastal holiday agency, is sponsoring the children's activities

W H A T ' S

GATES OPEN at 10am and the festival runs until 4pm each day. There is plenty of parking at £3 a car. Dogs are welcome but must be on leads. More details in our bumper summer issue, out at the end of June. www.feastnorfolkmagazine.co.uk

PURPLE PICNIC -

W H A T ' S

O N

PURPLE GAIN

KATE BARMBY

Purple Picnic, the annual foodie fundraising event in aid of

Nelson’s Journey, the Norfolk-based charity supporting bereaved children and young people, takes place in July. Kate Barmby tells Feast Norfolk why she is once again getting involved BEING A CONTESTANT on Bake Off was a life altering experience. For me it was not about chasing fame or fortune, I didn’t go into the tent with a game plan or an agenda. It was about having the opportunity to do something I love and something for me after a difficult year but better still, following my appearance on the show, I’ve been able to continue doing what I enjoy and put it to good use helping others at the same time.

One of the organisations I’ve been pleased to be able to help is Nelson’s Journey. They’ve been able to put my baking skills to good use to promote their Purple Picnic. Over the past year I have had the pleasure of meeting some of the amazing young people that Nelson’s Journey has assisted. The youth panel kindly invited me along to their own picnic at the Nurture by Nature Forest School. I had loads of fun cooking brownies with them in a wood fired oven and tried my hand at archery. It was good to hear so much laughter in the woods even if some of it was at my expense when they awarded me the prize for the Worst Archer of the Day. It was so moving to see the children smiling and enjoying themselves and it proved to me that even in the worst possible circumstances it is possible, with the right support and resources, to help these young people rebuild their lives. I have seen how what they do is not about forgetting or moving on, it’s about holding on to precious memories and supporting children to continue to live rich and fulfilling lives following the loss of someone they love. Having seen first-hand just how much the organisation improves the emotional wellbeing of bereaved children there was no hesitation on my behalf when it came supporting them again this year. Loss and grief is never something easy to talk about and it’s even harder when young people are involved, this is why I think the Purple Picnic is such a wonderful idea because it brings people together and why I’m pleased to support it. Each child that comes to Nelson’s Journey comes with a heartbreakingly sad story but what this local charity does is turn those sad stories back into happy memories. Holding your own Purple Picnic can give families and friends a chance to come together, to create new memories whilst remembering the old ones and hopefully raise some of the money required to keep this amazing service going. • Purple Picnic takes place from July 9 to 15.

Jeremiah Humphreys’ journey: LOTS OF CHARITIES have annual fundraisers across the nation. Nelson’s Journey Youth Panel decided that, as a charity, we should develop an annual fundraiser of our own which would encourage people to raise money for the charity. We decided that picnics were very popular and a nice way to fundraise and to tie in the roots of our charity we decided to make the theme of the picnics ‘purple’. For me, as a young volunteer and an ex-service user, I feel it is highly important for people to get involved with the Purple Picnic. It costs £248 to send a bereaved child to a residential weekend, which highly benefits them. Through my life I have received a series of bereavements which has been difficult for me and my family, I’ve lost four grandparents, my sister, my uncle and my best friend. Nelson’s Journey helped me, and my siblings, to cope with our grief and help us understand that talking about my feelings was acceptable. I would not be the person who I am today if this charity didn’t exist – they are remarkable at what they do. •

R E C I P E

NELSON’S JOURNEY’S ROCKY ROAD

M A K ES TWELVE

Sometimes life’s journey can take you along a rocky road that can feel lonely and never ending but thankfully Nelson's Journey is there to ‘walk’ with those who need them. INGREDIENTS 100g of unsalted butter, cubed; 75g of golden syrup; 300g chocolate - dark or milk or a mix of both; 150g of biscuits, broken into small pieces (I like rich tea but use your own favourite or maybe the favourite biscuit of the special person you are holding a picnic to remember); 100g of mini marshmallows; 100g of natural coloured glacé cherries, quartered; 100g of Smarties (I would recommend using just the purple ones and eating all the other colours - it’s a hard job but it’s worth the sacrifice!); heart confetti cake sprinkles METHOD 1. Line a 12 hole muffin tin with paper cases (preferably purple) 2. In a saucepan very gently melt together the butter, golden syrup and chocolate 3. Once the ingredients have melted remove the pan from the heat and leave to cool slightly before stirring in all the other ingredients except for the sprinkles 4. Spoon the mixture into the bun cases and top with sprinkles 5. Chill for 1 to 2 hours before serving

Register your picnic and download your fundraising pack here: www.nelsonsjourney.org.uk/purple-picnic/ • If you hold your own Purple Picnic make sure you send any money you raise into Nelson’s Journey by August 15 and you will be in with a chance of winning a cake baked by Kate.

RAYNHAM HALL

PICTURE BY IAN AITKEN

W H A T ' S

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Co-founder of Ducksoup Soho, Julian Biggs, returns to Norfolk this month, to cook at The Walled Garden in Raynham, near Fakenham, as he explains to Emma Outten

GOING BACK TO HIS ROOTS VISIT

www.raynham.co.uk AND

www.eventbrite.co.uk

I WAS VERY LUCKY to have had my childhood in Burnham Market and the North Norfolk coast. Mum and I would always cycle from Holkham through the Holkham Estate, my favourite, and on to Brancaster, before picking up supper and cycling back across the fields to Burnham Market. I left when I was 15 and went to work as first commis chef at The Ritz in London - what a shock! This took me on to The Connaught, The Savoy, Chez Nico and a few others. I then worked abroad for a while and returned to work at The Sugar Club, the River Cafe, The Providores and many more, before settling with celebrated chef Mark Hix, and becoming his opening chef. I then started my own thing with a friend called Ducksoup, a natural wine bar and restaurant, in Soho, which went down a storm! So we opened Rawduck, Hackney. I then went to work for Australian restaurateur Bill Granger, opening a number of restaurants. Working with local suppliers and foragers is key to my menus and ethos. If it ain’t local it’s not going on the menu. I think there are some amazing producers, from bread to beer, here and we want to work with all of them to create exciting and sustainable menus. I also only ever like to use what’s in season. This is what makes cooking

so exciting and you can teach people at the same time we are so used to just picking up things like asparagus in the supermarket that’s from Peru or Mexico. Crazy! I love to forage. I always have a pair of secateurs and bags with me in case I come across something on my walks, drives or travels, although I certainly have a few favourite secret spots. Miles Irving, who wrote The Forager Handbook, is a huge inspiration - as is the writer Richard Mabey. I started learning about the health benefits of fermented and wild pickled food some years back now. American food writer Sandor Katz was my guide and I worked slowly through his book on fermentation. This subsequently changed my life - and gut! I am really excited to be cooking in The Walled Garden at Raynham, which is in East Raynham, near Fakenham. Teaming up with Norfolk-based photographer Ian Aitken, we are doing three nights and are very excited to be working with foods foraged and found on the Raynham Estate, as well as beef and other vegetables. We are also working with Gurneys and Humble Pie from Burnham Market for some fantastic fresh fish and produce. • Julian Biggs cooks in the The Walled Garden, Raynham, from June 14 to 16

ROYAL NORFOLK SHOW -

W H A T ' S

O N

TAKING PART Feast Norfolk magazine is delighted to take part in this year’s Royal Norfolk Show. Here’s what we are doing

ROYAL NORFOLK SHOW FEATURE OVERLEAF

THE NORFOLK GROWING STAGE, part of the new look horticultural area, is staging two jam-packed days of talks and demonstrations on June 27 and 28. And we’re delighted to have a spot! We are appearing on both days, at 12.30pm, to talk about the magazine and also introduce some leading Norfolk artisan producers and hear their stories. Producers taking part include Green Farm Coffee, from Rackheath, near Norwich; Old Hall Farm from Woodton, near Bungay; Dann's Luxury Norfolk Dairy Ice Cream, from near Dereham; Candi’s Chutneys, from Salle, near Reepham; Norfolk Charcuterie, from Burnham Thorpe; and WhataHoot, a new gin from Flitcham, near Sandringham. The line up also includes some popular Feast Norfolk chefs such as Andrew Jones from Farmyard in Norwich and The Dial House in Reepham, Roger Hickman from his eponymous Norwich restaurant and Julia Hetherington from Strattons in Swaffham who are all demonstrating their skills - and championing local produce. Leading free from recipe writer and Feast Norfolk columnist Sara Matthews is also giving a cookery demonstration, and Jane Steward from Eastgate Larder, near Reepham, talks about her tasty preserves made with fruit from ancient medlar trees. The Stage will also play host to musicians, flower arrangers, and gardeners, and include a strong wildlife and agricultural presence, too. Look out for a talk on bees from Norfolk Beekeepers, a discussion on both growing and eating salads from Green Pastures at Bergh Apton, and a lecture by the Norfolk Wildlife Trust. Ollie Wilkins, head gardener at Houghton Hall is also appearing. Be sure to seek out this great new area and catch one of the many great talks and demos! And do find us in the Adnams food and drink experience, where we have a stand, and meet the team.

W H A T ' S

O N

lk This year ’s Royal Norfo , Show, on June 27 and 28ow, re Sh boasts a new Horticultu folk headed up by Feast Nor and a columnist Ellen Mary, g ticket. new Midsummer Evenin Emma Outten reports

IT ’S SHOWTIME! VISIT

www.royalnorfolkshow.co.uk

ORFOLK’S FLAGSHIP EVENT, the Royal Norfolk Show, is once again set to celebrate the very best of food, farming and the countryside, together with exciting and exclusive Grand Ring shows, live entertainment and top quality local food and drink. Mark Nicholas, Show and Programmes Director, says the stage is set and preparations are underway for another brilliant show for all. ‘The excitement is already building for Norfolk’s big celebration. The show stands the test of time and this year visitors will enjoy an offering featuring the best of the county.’

New for 2018:

Innovative Horticulture Show – A brand new horticultural experience, headed up by garden consultant and writer, Ellen Mary, is set to inspire both amateur and professional gardeners. The new area will feature show gardens, school gardens, community and charity allotments with Plot to Plate demonstrations on the Norfolk Growing Stage, indoor and urban gardening and dazzling displays of flower, fruit and vegetables from the Norfolk and Norwich Horticultural Society. • Flavours, the NEW food hub – Thanks to the popularity of the Adnams Food and Drink Experience, the Royal Norfolk Show is set to expand their artisan food offering by introducing a new experience to showgoers called Flavours. The new food hub will be in the retail area and will focus on top quality local producers. • Norfolk Remembers - a First World War commemoration event – in its only display in Norfolk this year, the exact replica of a First World War Mk 4 tank will take centre stage

•

in the Grand Ring as part of a unique First World War commemoration event. The replica was built by daredevil speedster, Guy Martin, and the Norfolk Tank Museum, as part of a Channel 4 documentary to celebrate the centenary of WW1. • Free car parking - but hurry, you must purchase your car parking tickets online and before the first day of the show! • Midsummer Evening ticket – if you can’t get to the Show during the day, benefit from joining the fun after work. The Midsummer Evening ticket will allow you to enjoy the Adnams Food and Drink Experience, an extended Grand Ring programme and an exciting programme of entertainment in our new Woodland Arena. • Key themes - This year’s key themes are Field to Fork, Our Coast and Wellbeing. Field to Fork will help visitors find out about the massive contribution that Norfolk makes to food production and will bind everything at the heart of show, from innovative agriculture to celebrating local food producers. With 90 miles of stunning coastline, alive with a range of industries, the theme, Our Coast, will provide information about life on our coast and some of the amazing organisations who work there. The UK has made great strides in highlighting the importance of mental health. Wellbeing at the Show will continue to spread public understanding about looking after ourselves and building community resilience.

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WIN

FEAST NORFOLK magazine has teamed up with the Royal Norfolk Show to provide you with the chance to win a Vice President Membership worth £160, which includes entry for two to the Show, priority parking and exclusive entry into the Vice President’s Enclosure and Grandstand area, and also includes all Member benefits.

HOW TO ENTER

To enter, simply answer the following question:

On what two days does this year’s Royal Norfolk Show take place? Send your name, address and daytime telephone number to competitions@feastnorfolkmagazine.co.uk. You can also enter by liking and sharing the competition on our Facebook page. Entrants must be over 18 and normal Feast Norfolk rules apply. The editor’s decision is final. There is no cash alternative and the prize is non-transferable. The competition is open until June 20, 2018.

www.feastnorfolkmagazine.co.uk

CHANCE TO

VIP TICKEt COMPEtITION

O N

Surf and Turf in the Adnams Food and Drink Experience – The Art of Butchery will this year host additional fishmongery demonstrations as part of the Field to Fork and Our Coast themes. Some of the county’s top butchers and fishmongers will come together to show you how to prepare the best meat and fish and be on hand to answer any questions. • Adrenaline Tour Quad Bike Stunt Show – making their debut appearance at the Show, watch in awe as the quad bike stunt team soar over 30ft high performing breathtaking aerial tricks in the Grand Ring! • Online tickets for this year’s show are on sale now. Advance tickets can only be bought from the Royal Norfolk Show website www.royalnorfolkshow.co.uk •

W H A T ' S

LOCAL PRODUCERS

HSBC is proud to support the local producers exhibiting in the Adnams Food and Drink Experience for a second year. This year 70 per cent of the stalls will be taken by Norfolk producers - more than ever before. Sarah Black, Area Director for HSBC Business Banking Norfolk, says: ‘It’s great that we are able to support 20 producers.’ And this year, once again, HSBC will be running a Food Crèche adjacent to the Adnams Food and Drink Experience so you can buy your goods and leave them in the crèche whilst you go and explore other areas of the show.

DEBUT AT THE SHOW -

C I T Y

C O L L E G E

This month the Hotel School at City College Norwich will, once again, take Debut Restaurant to the Royal Norfolk Show. But this year there will be a few surprises as Emma Outten finds out

VISIT

www.ccn.ac.uk

FOR MANY STUDENTS at the Hotel School within City College Norwich, the Royal Norfolk Show presents them with the perfect opportunity to showcase their talents, coming as it does near the end of the academic year. And this year will be no exception, when, once again, Debut Restaurant packs up the pots and pans and produce and transports it all to the showground. As ever, all the dishes will be prepared and served by Hotel School students, and, wherever possible, Norfolk produce will be firmly on the menu. It all begins with breakfast, either to eat in or take

away; and then lunch, which is always a showcase of Norfolk’s produce as well as a celebration of the students’ achievements over the past year, is going to be slightly more formal this year, with three courses, as chef lecturer, Martin Colley points out: ‘We’re doing a starter, which we haven’t done before.’ Moreover, the menu will have a very local flavour: the pea and mint soup will come with a Norfolk Dapple and chive scone; for main there’s a choice of Norfolk duck breast or Lowestoft cod steamed in banana leaves (giving front of house students a chance to do some table theatre), and for dessert, there’s a burnt Norfolk lemon verbena custard - a twist, as

PROGRAMME MANAGER IN HOTEL HOSPITALITY, CATERING AND TOURISM, JOE MULHALL SAYS: ‘It’s that time of year again where City College Norwich Hotel School students take the opportunity to demonstrate their culinary skills and service techniques at the Royal Norfolk Show. Guests will be able to enjoy anything from a breakfast, to start their day, or a more formal lunch, through to afternoon tea. And this year we are taking our cookery demonstrations over to the City College stand. Staff and students are always excited to be involved with the event - anyone from course leaders to the kitchen assistants who wash the pots and pans. More than 150 students are involved in all, and they have been involved with developing the dishes and designing the menu, a fusion of locally sourced produce and international flavours. This is a celebration of the academic year, along with the hospitality, tourism and catering ball on July 5.’

Martin explains, on a Cambridge burnt cream. There’s a children’s lunch menu, too (Norfolk cottage pie), plus, Martin reveals, the kitchen is going to be open plan this year. And, in another departure for this year, there will only be one sitting. Debut Manager Alan George believes that, because of this, students will be able to focus far more on the service experience for customers. ‘Students can focus on industry standards, rather than it being a rush,’ he says. ‘It’s not just about the dining experience, it’s about the service experience as well.’

www.feastnorfolkmagazine.co.uk

And he adds: ‘We are going to be serving coffee after lunch, so guests can sit and plan what they are going to do next at the show.’ Also new for this year is the Debut Tea, which will be far less formal than your usual afternoon tea. This year you’ll be able to enjoy Earl Grey or a classic cup of tea and choose from a selection of handmade biscuits and cakes, or perhaps a Norfolk cheese scone, from a grand central display. And the display isn’t going to be the only thing different about the marquee, with Alan saying: ‘The next big change is the theme inside the marquee: it is about being environmentally friendly and sustainable.’ So expect to see living plants this year. Alan sums up the event for the students: ‘The Norfolk Show is an all-round learning experience - a week beforehand they do all the food preparation. For both front of house and the kitchen it’s not just about the two days - it’s about the build-up. And it’s essential we pack everything, as you don’t want to run out of something when you’re in the middle of service in the middle of the showground.’ Then, in the evening, the Hotel School will be supplying the canapés at an HSBC networking event, and, as HSBC is supporting the local producers exhibiting in the Adnams Food and Drink Experience, City College will be using the local produce in their creations. • Find Debut at the Royal Norfolk Show on June 27 and 28. Lunch and afternoon tea bookings can be taken on the day or in advance. • Debut Restaurant is through to the next stage of the AA College Restaurant of the Year awards, to be held at the Principal Hotel in London on June 20.

News & Gossip EXCITING EXCHANGE

(pic below) Good to see that The Exchange – the newest addition to the food experience at Jarrold’s - has opened its doors. The bistro-style restaurant is situated on the lower ground floor and offers wood-fired pizza, an extensive breakfast and lunch menu, along with a drinks menu that includes wines carefully selected by Jarrold wine expert and Master of Wine Nick Adams. Visit www.jarrold.co.uk

FOUR FARMS

, THE 'IMPOSSIBLE CURRY Well done to wagamama, which has a branch in Chapelfield Plain, Norwich, for launching eagerly anticipated vegan dish – the vegatsu. It means vegans will be able to taste the restaurant’s famous katsu curry. The dish is being dubbed The Impossible Curry by customers who had a first taste, at the restaurant’s Soho test kitchen, due to the fact that 9/10 customers cannot believe it isn’t meat. Visit www.wagamama.com

Congratulations to the four enterprising tenants who have been appointed to run Norfolk County Council farms: Emorsgate Seeds Ltd at Bank House Farm, Stow and Marshland Estate; Michael Jones at Great Crow Farm, Hindringham Estate; Brian and Carla-May Roberts, who wish to establish an aquaponic enterprise growing salad leaves at Coxhill Farm, Burlingham Estate; and Brett Robinson, who plans EAST COAST EATS to develop an apple juice Congratulations to Woodbridge School’s Young Enterprise team, who have business at the NCC Farm, created their very own East Anglian themed cookbook, called East Coast Welney Farms. Eats, featuring recipes from a dozen local businesses, one from Delia Smith Visit www.norfolk.gov.uk and numerous traditional forgotten recipes. The team of 14 Year 12 students created the book as part of the nationwide Young Enterprise programme. Visit www.woodbridgeschool.org.uk

BRONZE BEER

Three cheers to Great Yarmouth-based Lacons Brewery, which recently claimed a bronze award in the 2018 World Beer Cup, a global beer competition that evaluates beers from around the world and recognises the most outstanding brewers and their beers. Awards were given in 101 beer-style categories during the award ceremony at Music City Center in Nashville, Tennessee, USA. Lacons was awarded a bronze in the ordinary or special bitter beer style category for Encore. Visit www.lacons.co.uk

CONGRATULATIONS Alaistaire and Fiona Brice of Havensfield Eggs at Hoxne in Suffolk scooped the top honour at the 2018 CT Baker and Budgens Local Supplier of the Year award. They were announced as winners at an annual award ceremony and dinner at The Feathers Hotel in Holt which was attended by almost 70 suppliers. Guests enjoyed a three course supper, featuring local produce such as asparagus, Cromer crab and strawberries which is all sold at the Holt and Aylsham Budgens stores. Runners up included Jonas Seafood of Cromer and Roger Holme Foods, who distributes a range of local fine foods from his East Rudham base.

CAN YOU KICK IT?

BUILD YOUR OWN

Adnams has joined forces with five breweries from five continents to create a limitededition beer to celebrate a summer of football. The team joining Adnams is made up of Baird (Japan), Bodebrown (Brazil), Devil’s Peak (South Africa) and Primus (Mexico). These breweries have taken inspiration from the ‘beautiful game’ (and host nation Russia), to create light bodied beer, the Bicycle Kick Kolsch. Visit adnams.co.uk

Did you know that The Surrey Kitchen and Bar do a Build-To-Go service, so you can design your perfect sandwich? From a choice of bread and fillings to topping it off with your favourite sauce, you can create the perfect snack on your lunchtime break. The Surrey are also revamping their menu so watch this space! You can find The Surrey on Facebook

WINE PAIRING Farmyard Restaurant in Norwich is attracting jet setting wine experts these days. Next up (on July 4), Farmyard in conjunction with CH Wine Merchants will be holding a Domaine Gayda Wine Evening with winemaker Vincent Chansault who is flying in from France especially for the event! Visit www.farmyardrestaurant.com

SUMMER FAIRS

FESTIVAL FEAST (pic below)

Look out for three summer food fairs, showcasing local food and drink from the Food Hall at Bakers and Larners of Holt. Taking place on July 29, August 12 and 26 in Bakers Court, in the town, you can expect a fab selection of delicious foodie treats. Visit www.bakersandlarners.co.uk

Food is going to be quite the headliner at Latitude Festival, at Henham Park, next month. New for 2018 will be the Theatre of Food, with live cookery demos; BBC Radio 4’s The Kitchen Cabinet; and Latitude will also become the first major festival to do away with ‘fast food’ with the festival now catered by street food organised by London’s Street Feast. Organiser Melvyn Benn said at the regional press launch: ‘This year we are breaking the mould again, particularly with our food offering.’ Visit www.latitudefestival.com

LIFE BEGINS Bravo to a great Norwich institution, The Waffle House on St Giles Street, which celebrates its 40th birthday this year. Open seven days a week and offering both sweet and savoury Belgian waffles, most of us have a favourite one, whether it's ham, cheese and mushroom or hot Dutch apple. Delicious! Visit www.wafflehousenorwich.co.uk AMARETTO DELICATESSEN

TENTH BIRTHDAY Happy 10th birthday to Amaretto Delicatessen, in St Georges Street, Norwich! Fabrizio Fiaschi, from Tuscany, bought the deli known as The General Store from Jan and William Cheeseman, with a business partner, back in 2008. Now sole owner, Fab has transformed the delikitchen into one of the nation’s bestloved Italian eateries: Amaretto won runner-up Best Deli in the national English Italian Awards last autumn. Visit www.amarettodeli.co.uk

PORKSTOCK TAKES STOCK Cranswick Country Foods and Wayland Farms have been announced as headline sponsor of Norfolk family food festival, Porkstock, which takes place on October 13 at the Norfolk Showground. Organisers have also announced that Nelson’s Journey will be the beneficiary of all festival profits. It is now a free family event during the day and an over-18s ticketed party in the evening. Visit www.porkstock.co.uk

OPEN FOR BUSINESS (pic below) Editor Sarah Hardy and I certainly enjoyed the launch of the new full in-house catering service at OPEN Norwich recently. There was fizz aplenty, a chance to sample the new canapé menu, and a range of cocktails on offer, such as Espresso Martini, Long Island Iced Tea, Whisky Sour, Mojito and Elderflower Collins the latest additions to the bar service. Visit www.opennorwich.org.uk

N EWS

R OU N D - U P

We appear to have rather a lot of foodie news for your delectation this month, says Emma Outten!

AND DON't FORGET...

www.feastnorfolkmagazine.co.uk

GOING FOR GOLD

Norfolk Restaurant Week, the county’s largest dining event, takes place from October 29 to November 9. Last year saw 30,000 hungry diners making the most of 62 very reasonably priced menus at some of Norfolk’s best restaurants. For 2018, organisers promise the event will be ‘bigger and better’ than ever and are working closely with the Norwich Business Improvement District to attract even more eateries to participate in Norwich and the surrounding areas. Visit www.norfolkrestaurantweek.co.uk

Brooke-based organic food manufacturer, BoojaBooja, scooped two gold awards and a silver at the prestigious FreeFrom Food Awards, recently, as well as being Runner Up for Overall Winner 2018. The company’s Hazelnut Crunch Chocolate Truffles won gold in the Confectionery and Chocolate category and were a runner up for the Overall Free From Food Award Winner 2018. Booja-Booja Chocolate Salted Caramel Dairy Free Ice Cream won gold in the Desserts and Puddings category, with Caramel Pecan Praline Dairy Free Ice Cream scooping a silver award in the same category. Visit www.boojabooja.com

RAW MILK Abbey Farm Dairy, next to Binham Priory, well known for its raw milk vending machine, is expanding, having renovated a building on the farm. Alexandra and William Wales now have much more room to sell their milk but will also be selling local cheese made from the milk as well as other cheeses and butter. Visit www.abbeyfarmdairy.com

WASTE NOT...

HE TIDE IS TURNING: single use plastic simply isn’t fantastic anymore. And the biggest indication of this sea change is the Government recently announcing that it’s to launch a consultation on banning products such as plastic straws and drink stirrers later this year. As Environment Secretary Michael Gove acknowledged at the time: ‘We’ve already seen a number of retailers, bars and restaurants stepping up to the plate and cutting plastic use, however it’s only through Government, businesses and the public working together that we will protect our environment for the next generation.’ By last summer, global movement The Last Plastic Straw had already reached Norwich, with Gonzo’s Tea Room, The Plasterers Arms, North and Frank’s Bar all calling on customers to get on board. Since then the number of bars and restaurants which have banned plastic straws has grown – latest examples include Revolution and Revolución de Cuba in Norwich, championing #TheFinalStraw and #NoStrawPorFavor, banning all plastic straw purchasing and helping to put an end to Revolution Bar Group’s annual 30 million order in the UK. Aldeburgh’s seafront Brudenell Hotel has joined the anti-plastic movement and given up using plastic straws and drink stirrers for its drinks - these have been replaced with paper straws and wooden stirrers (The White Lion, Brudenell’s sister hotel in Aldeburgh, has plans to follow suit in the near future). The Fur and Feather in Woodbastwick is plastic straw free, as is The Black Horse on Earlham Road, in Norwich. The Government announcement follows a pledge to introduce a deposit return scheme, for single use drinks containers, including bottles and cans, which brings us neatly to festivals, the new front in the war on plastic. Organisers of this year’s Latitude Festival will be tackling

With the Government recently announcing an end to the sale of plastic straws and drink stirrers, Emma Outten looks at what the food and drink industry in this region is doing to reduce plastic waste - as well as food waste environmental issues by continuing to ban single use plastic items at the traders’ stalls, using reusable cups to minimise waste from single use cups, and running the bottle deposit return scheme again this year. As for our retailers, The Green Grocers in Norwich has spent the past 10 years adhering to the ‘reduce, recycle reuse’ maxim, and introduced hoppers a year ago, with the aim of reducing single use plastic. Manager Jonathan Pace adds: ‘We now offer 95 per cent of our fruit and veg plastic free and we’re working with our suppliers to try and make that 100 per cent. We’re promoting reusable coffee cups by offering 20p off a cup of coffee if you bring your own cup. A shocking statistic puts the number of coffee cups thrown away in the UK alone at 2.5 billion a year. We believe 2018 will be the year that reuse becomes the new norm and we’re delighted to be able to help play our small part in that.’ They’ve also signed up to be a filling station for free tap water initiative Refill Norwich.

Plastic & Food Waste -

B I G

I S S U E

became the first major retailer to start selling products beyond their ‘Best Before’ date. The biggest independent retailer in East Anglia now sells such products in its 125 food stores for a nominal 10p. The retailer anticipates the BRUDENELL HOTEL'S PAPER STRAWS initiative has the potential to save at least two metric tonnes REVOLUTION'S STRAWLESS COCKTAILS from being wasted every year, and it has just been named a finalist in The Grocer Gold Awards 2018 for its ground-breaking initiative. At county level, householders have risen to the Plan Eat Save Norfolk Food Waste Challenge. In the UK each year households throw away 7.3 million tonnes of food and drink. This costs the average family with children about £700 or the equivalent of £60 per month. Since Norfolk County Council launched the Plan Eat Save food waste initiative (with Norfolk chef and

Whereas, Waitrose stores removed takeaway coffee cups from their stores at the end of April – myWaitrose customers are instead being asked to bring in their own reusable cup each time they visit and claim their free hot drink. And Strangers Coffee in Norwich has introduced fully biodegradable cups. Meanwhile, the war on food waste continues apace. It is estimated that every year between 30–50 per cent of food produced globally for human consumption is wasted. In an attempt to significantly reduce food waste in its stores, at the end of last year the East of England Co-op

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COUNCIL IS AIMING tO MAKE IT EASIER FOR PEOPLE tO

GEt COMPOStING tHIS SUMMER, WItH A NEW CUt PRICE BIN OFFER AND FREE COURSESâ&#x20AC;&#x153;

YouTuber Ian Haste as official ambassador) back in 2016 a total of 832 households across Norfolk have taken part in the Challenge. Then there are the Community Fridges. Back in November, the Norfolk Waste Partnership, in conjunction with Wayland Partnership, launched Norfolk's first ever 'Community Fridge' in Watton. There are now seven community fridges across Norfolk and in the last three months alone more than four tonnes of food have been diverted. Norfolk now has the largest network of Community Fridges outside of London. More information on the Community Fridge Network can be found at www.hubbub.org.uk/ communityfridgenetwork. Recently, another seven people completed their training to become Love Food Hate Waste champions with Norfolk County Council. They will join an existing group of 41 volunteers who help residents in the county to make the most of their food, reduce food waste and save money. If you would like help from one of the champions please email lovefoodhatewaste@norfolk. gov.uk. Finally, Norfolk County Council is aiming to make it easier for people to get composting this summer, with a new cut price bin offer and free courses across the county. At city level, Norwich City Council runs a free weekly food waste collection scheme for residents and has just launched a new 'Feed your Caddy' campaign to enourage more to recycle. Residents can order a kitchen food caddy for free by visiting www.norwich.gov.uk/foodwaste. A couple of other Norfolk councils also offer the service (visit www.recyclefornorfolk.com/bins-at-home/foodwaste-collections/for more information). The council also offers schools in Norwich the opportunity to recycle their food waste.

NORWICH CITY COUNCIL also runs the One Planet Norwich festival, which has masses of info on sustainable living - including ways to reduce plastic and food waste. This year it takes place on June 9 and 10, at The Forum. Visit www.norwich.gov.uk/oneplanetnorwich. LOVE FOOD HATE WASTE volunteers can also be found at Norwich Food & Drink Festival on June 17 at The Forum, Norwich and the Royal Norfolk Show on June 27 and 28 at the Norfolk Showground.

www.feastnorfolkmagazine.co.uk

PURDY 'S TEA ROOM -

E A T I N G

O U T

COME OUTSIDE!

PURDY’S TEA ROOM AT WOODGATE NURSERY IN AYLSHAM OFFERS US THE PERFECT PLACE FOR A LIGHT LUNCH OUTSIDE BEFORE PERUSING THE PERENNIALS, SAYS EMMA OUTTEN

WOODGATE NURSERY Charity Garden Show takes place on June 9 and 10, from 10am to 4.30pm. There will be more than 45 arts and crafts, plus food and drink stalls.

I DON’T KNOW if she is your typical pre-teenager but my daughter has taken to spending Sunday afternoons in the local garden centre of late. She likes succulents in particular (maybe they make good Instagram posts) and she always likes eating out, so it’s a win-win outing for her. With that in mind we headed to Woodgate Nursery, an independent plant nursery with 700 varieties of plants, just outside Aylsham, to try Purdy’s Tea Room for some good old fashioned home cooked food.

Unfortunately, on the late spring day we went, it was absolutely chucking it down so we weren’t able to make the most of the large outside seating area, which was a shame, but that’s the great British weather for you, and at least the plants were getting a good watering! Had the sun been out, it would have been lovely to have sat outside, as there were plenty of wooden tables and chairs, and a little sheltered area, too, should you wish to avoid the midday sun. Inside, there are two parts to the Tea Room; the slightly more bustling room with the open plan kitchen at one end and the slightly quieter side room, with some sofas at one end. Their policy on dogs is an interesting one: they only allow one well behaved dog inside at any one time (good job I left my not very well behaved spaniel at home), to sit by one particular table by the door. Had I brought him, I guess we could have waited outside until a one-out one-in opportunity arose. We found a window seat, had a good look at the menu and went up to the counter to order our drinks: Apple Juice from Ashill Fruit Farm near Thetford for me, and a can of something fizzy for the pre-teen. But I could have had, say, a Lavazza Coffee or luxury hot chocolate courtesy of Calypso Coffee from North Walsham, or a cup of tea made with water from the Woodgate Borehole, 110ft down!

www.woodgatenurser y.co.uk

www.feastnorfolkmagazine.co.uk

PURDY’S TEA ROOM opens every day, from 10am to 4.30pm in the summer. Lunch is served between 11.30am and 2pm.

VISIT

The point is, at Purdy’s, all the ingredients are locally sourced, where possible, so customers can rest assured that they are being served the freshest quality produce. Meat, cheese, fruit and vegetables are purchased from in and around Norfolk. For example bread - from H V Graves bakery in Briston - is baked late at night and delivered in the early hours to ensure the freshest tasting bread available for the sandwiches. I liked the fact that you can know exactly how many food miles are involved: for example, salad and vegetables come from Fresh Approach in Aylsham, literally two fields away; plus meat and poultry comes from GF White's Butchers in Aylsham - five minutes on a butcher’s bicycle! Other local suppliers include Broadland Hams, Little Melton; free range eggs from P J Southgate, Great Ellingham; plus sausage rolls and sausages from Swannington Farm to Fork. So what to eat for lunch with summer days in mind? I was tempted by the Purdy’s Ploughman’s (probably because it had a nice ring to it) but then I spotted homemade quiche served with salad and potato salad on the specials board, for £6.50. Not much else, apart from a BBQ, says summer than a quiche. It was a veggie one, packed with broccoli, and the waitress was very apologetic that a piece of pastry had broken off – so much so that she took off 50p! The salad was a mix of leaves, cucumber and cherry tomatoes and came with lashings of dressing, and the potato salad had a real homemade quality about it. My daughter loves a toastie and opted for the Brie and cranberry one (£5.25), which came with Kettle Crisps. She was generous enough to give me a bite and I had to agree it was really tasty. We also noticed that Purdy’s does afternoon tea, which would be a nice option for another time, sitting out in the sunshine. Or else there is a range of salads (such as Norfolk ham). For something sweet, there are cakes and scones on the counter to choose from. I went for the lemon and poppy seed cake which was lovely and lemony and seemed fitting for the time of year. My daughter came

over all Paul Hollywood and gave her verdict: the lemon curd/creamy filling had a ‘good balance of flavours’ apparently! She headed to the freezer and was in a quandary about which flavour of Dann's Luxury Norfolk Dairy Ice Cream to choose from. Eventually she went for the mint chocolate chip for something really refreshing. Then it was time to have a wander around the nursery itself – the moisture-loving ‘bog plants’ section caught my eye, for some reason, and they were certainly getting lots of moisture the day we went – fingers crossed for a drier summer!

WHERE BETTER THAN CROMER TO EAT CROMER CRAB? ASKS SARAH HARDY AS SHE VISITS THE CLIFTONVILLE HOTEL ON THE TOWN’S SEAFRONT

THE CLIFTONVILLE, a glorious feature on Cromer seafront, is all Edwardian elegance. It was designed by George Skipper who went on to create the Royal Arcade in Norwich, and the city’s noteworthy Norwich Union headquarters, so you know you’re getting something rather special.

www.cliftonvillehotel.co.uk

CROMER

VISIT

WHEN IN

It has a been a hotel since 1897 and now has 30 bedrooms, all looking out over the town’s most iconic landmark, that wonderful pier. It has been owned by the same family for 23 years and there’s a new general manager, Richard Howard, with a strong pedigree that includes time at The Hoste in Burnham Market. Add the fact that he’s a qualified and in-demand international wine judge, and you can see that plans are afoot to up the hotel’s food and drink offering. There are three restaurants, including the bright and airy Bolton’s Bistro, the fine dining Westcliff, which has a minstrels’ gallery, plus the all day Buttery Bar where we opted to have lunch. Picking a corner seat, with terrific views out to sea, we actually chose from the more extensive Bolton’s Bistro menu and I’m sure they would be just as flexible with anyone else.The staff, including our waiter, Colin, are all super friendly and chatty. And they are clearly on great terms with several regulars, including 87-year-old Bertie who was tucking into a very good lunch as we arrived. It must be all that sea air! Dishes change daily, depending on local producers and especially on what the town’s fishermen deliver. So at this time of year there is a lot of crab, and quite right too! Baked, in salads, or simply dressed, all options are on offer. More of that later… I started with a light pork tenderloin dish, with the pork marinated in lime, chilli and sesame seeds. Served with leaves and a mint dressing, it was a delicate start to lunch. My friend Diane flew the flag for seasonal eating, with a big dish of asparagus (from Beechwell Farm), with lashings of creamy butter. Simple perfection and hard to better.

The Cliftonville Hotel -

E A T I N G

O U T

CROMER PIER

My main course saw me choose the aforementioned crab, baked whole and served with garlic butter, new potatoes and a crunchy mixed salad. It was achingly fresh and very tasty, indeed. Diane went for one of her favourites, king prawns in chilli, garlic and a cherry tomato sauce, served with garlic cheese croutons. The dish had a decent kick to it and she didn’t think she would manage any of the accompanying veggies (a choice of about four, including one of my favourites, red cabbage) but we both attacked them with vigour. Few of us can resist a sundae, and I certainly couldn’t as they are a house speciality. I opted for a salted caramel and popcorn one and wasn’t disappointed, there being oodles of cream, caramel sauce, ice cream and Lord know what else! I dread to think of the calorie count! Diane went for the cheese selection and would have liked a couple of local ones which Richard assured her was one of his next jobs! But there was a goodly selection of three cheeses, plus grapes, celery and chutney. Other lunchtime options included various sandwiches, a seared salmon dish, Felmingham roast leg of lamb, grilled swordfish, hot baguettes, Ploughman’s - and more. A seafood platter caught my eye as did a very good selection of Ronaldo ice creams. There’s a very decent children’s menu, too. I love historic buildings like The Cliftonville which ooze character from every corner. There’s a ‘Gone With The Wind’ staircase - have a lookie and you’ll see what I mean. Plus all those essential fireplaces, wonderful stained glass windows and a ballroom which is a popular wedding reception choice. And there’s that gobsmacking position, with the sea just a matter of metres away, and Cromer town centre within a couple of minutes’ walk.

www.feastnorfolkmagazine.co.uk

“...At tHIS TIME OF YEAR tHERE IS A LOt OF CRAB, AND QUITE RIGHt TOO! BAKED, IN SALADS, OR SIMPLY DRESSED...“

FROM POt tO PLAtE

THIS MONTH PHOTOGRAPHER KEIRON TOVELL GOES TO SEA WITH FISHERMAN RICHARD MATTHEWS IN SEARCH OF THOSE DELICIOUSLY SWEET CRABS AND LOBSTERS VISIT

www.rockybottoms.co.uk

HENRY RANDELL (LEFT) & RICHARD MATTHEWS (RIGHT)

C A U G H T

O N

C A M E R A

RICHARD MATTHEWS has spent more than 35 years fishing off the coast at Weybourne in North Norfolk for crabs and lobsters. In his double-ended crab boat, Anna-Gail, he fishes from around the end of April for the season, if the weather is favourable. He boils the crabs and lobsters before his wife, Alison, dresses them and gets them ready for Rocky Bottoms, the familyâ&#x20AC;&#x2122;s seafood restaurant in West Runton, near Cromer.

SEE Keiron's video of Richard on our website

C A U G H T

O N

C A M E R A

PICTURES BY KEIRON TOVELL

RICHARD MATTHEWS

C A U G H T

O N

C A M E R A

PICTURES BY KEIRON TOVELL

Situated in an old brick kiln, which they have extended, the restaurant opened in 2015 and serves seafood dishes such as lobster salad, fishcakes, whitebait and a tart out of the catch! It is right on the beach, with fabulous views out to sea, and operates a â&#x20AC;&#x2DC;pot to plateâ&#x20AC;&#x2122; philosophy! Takeaways are available, too.

www.feastnorfolkmagazine.co.uk

01.

02.

GADGETS & GIZMOS:

FATHERS' DAY

HERE’S OUR SELECTION OF GIFT IDEAS FOR YOUR DAD AS FATHERS’ DAY IS JUNE 17 THIS YEAR!

03.

05.

04.

06.

WHERE TO BUY 01. Izzi Rainey oven gauntlet, £22, www.izzirainey.com 02. Spanner bottle opener, £12.50, The Kitchenary, Taverham Craft Centre, Norwich, www.kitchenary.co.uk 03. Le Creuset wooden waiters’ friend, £32, Jarrold’s, www.jarrold.co.uk 04. Revolver ice cube tray, £6, The Kitchenary, Taverham Craft Centre, Norwich, www.kitchenary.co.uk 05. English Whisky hipflask, £9.99, English Whisky Company, www.englishwhisky.co.uk 06. Eva solo decanter carafe, £60, John Lewis, www.johnlewis.co.uk

EE ng FR rki Pa

The Kitchenary

16 Taverham Craft Centre

(just behind Taverham Garden Centre)

PROBABLY NORFOLK’S LARGEST INDEPENDENT COOKSHOP

Fir Covert Road, Taverham Norfolk NR8 6HT Tel: 01603 261932

Open 7 days a week

www.kitchenary.co.uk

The Kitchenary PROBABLY NORFOLK’S LARGEST INDEPENDENT COOKSHOP

CHEF 'S WORLD -

C O L U M N

WHAT’S THE STORY, NORFOLK GLORY?

ANDREW JONES

Andrew Jones of Farmyard in Norwich and, more recently, The Dial House in Reepham, explains what home means to him

VISIT

www.farmyardrestaurant.com AND www.thedialhouse.org.uk

MY WIFE HANNAH and I had our first child in London. When our second was on the way it took us about 30 seconds to realise that where we really wanted to be was home. It was so obvious to us that it was the right thing to do that we never really unpicked that decision. Now we’ve been back in Norfolk for three years and I’m starting to wonder. What is it about Norfolk that makes it the perfect place to call home? The beaches, the Broads, the beautiful countryside or the huge skies? Maybe it’s that Norfolk has the UK’s highest number of sunshine hours per year (it is true, just ask our friends at Flint Vineyard) or that average income and educational qualifications are higher than the national average, whilst crime rates are significantly lower? As a chef it’s all about the abundance of great local produce. I know everyone bangs on about supporting local suppliers - even big supermarkets - but what does it really mean? For us it means Sean the crab man in Cromer, who gets up at 3am every day to check his crab pots. By 7am they are cooked and dressed and over to me at The Dial House by 11am in time for lunch. He reckons over the summer months he does 6-700 crabs a week, on his own. In Briston, HV Graves produce, hang and butcher prime beef as good as anything I’ve ever tasted and cut it to order just

“tHE

the way we want. Eves Hill Veg Co bring us just picked veg and salads that go straight on to our menus. What’s not to love? The thing that makes Norfolk really special, however, goes deeper than having perfect produce to work with. It’s the sense of community that makes working here a pleasure. We moved back from London not because we wanted a quiet life but because we wanted a better work-life balance. The restaurant business is demanding - your work is your life, so working with people who care about what they do makes your work more fulfilling. Support from other people in the industry is great, too. After our first service at Farmyard our new neighbours at Benedicts sent us a round of beers. When we took the keys of The Dial House in Reepham, Mark and Linette, the new tenants of The Kings Arms opposite, dropped by to wish us luck and invite us over for a drink. In London you’re more likely to find yourself the target of an angry TripAdvisor campaign from a group of disgruntled residents. Of course, the sun we have here undoubtedly helps our food and wine taste so good, but I can’t help thinking it’s the Norfolk attitude of getting along and helping others get on which really makes both work and life here ‘bootiful’. • You can also keep up-to-date with Andrew via his monthly newsletter Farmyard Confidential - subscribe online

CRAB

MAN GETS UP At

3AM TO

CHECK HIS

CRAB POTS.

www.feastnorfolkmagazine.co.uk

BY 7AM tHEY ARE cOOKED AND DRESSED AND OVER TO ME...“

KITCHEN CONFIDENTIAL CANDICE HOBSON OF PENISTON CATERING DESIGN TELLS US ALL ABOUT THE WEST NORFOLK COMPANY AND THE TREND FOR NAKED KITCHENS! VISIT

www.penistoncatering.co.uk

B U S I N E S S

P R O F I L E

ho are you and what do you do? We are an independently run commercial catering design company. Where are you based? We are based in Kingâ&#x20AC;&#x2122;s Lynn, Norfolk. What is your background? We started in July 2016, when James Woolnough (our catering manager) became available. James has worked in the catering design industry for more than 25 years and is a close friend of our managing director Christopher Hobson. We knew we had the best in the business with James, and with our sister companies working alongside us, Peniston Catering Design was formed. How many people do you employ? We employ a fantastic team of 10. Well, eleven if you include the office dog, Leo, our dachshund.

Whereabouts do you work? We work right across the UK, and have even worked on luxury trains and ferries.

Tell us about your sister companies Our sister companies include Peniston Construction Ltd, founded in 2005. It delivers bespoke turnkey solutions for building projects of all sizes, from new builds and complete renovation projects to small scale refurbishment projects. And there is also Peniston Carpet and Flooring Ltd, which supplies and fits quality carpets, vinyl flooring, laminate flooring and wooden flooring to both commercial and trade customers.

What else do you do apart from kitchens? We can take care of utility areas, service counters, bars, storage areas and much more. Is there a key principle to follow to get a kitchen design right? Thereâ&#x20AC;&#x2122;s much more to kitchen design than just fitting equipment into gaps. We have a fantastic design service, as we all know a kitchen needs to function perfectly.

THE CHEQUERS INN TUDDENHAM MILL

www.feastnorfolkmagazine.co.uk

DINERSâ&#x20AC;&#x2122; CHOICE 2 TIMES WINNER

BEST RESTAURANT 3 TIMES WINNER

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2-course Lunch

Just four miles from Norwich in the beautiful village of Framingham Pigot

ur Award Winning A La Carte Menus offer locally sourced ingredients and produce, resulting in traditional British dishes with a modern European twist. As a Fine Dining Restaurant, service and food are paramount, resulting in the ultimate dining experience.

Restaurant Opening Times Thursday, Friday & Saturday 7.00pm till 10.00pm Thursday & Friday lunchtime 12.00pm till 2.30pm

* Thursday and Friday lunchtimes only. Subject to availability. Terms and conditions apply.

C O L L E C T I O N

B U S I N E S S

P R O F I L E

Here are some esse pointers when planntial ning a new kitchen:

DO: CREATE a kitchen that allows for more uses than just cooking.The kitchen has become the hub of the home, a place where everyone comes together, so keep this mind when designing your kitchen • LEAVE sufficient space. The perfect kitchen has a balance between cabinetry, appliances, and open space. Using integrated storage solutions can be a great idea so you can achieve more room without compromising on storage space • CHOOSE function over form - be practical about what will work, ease of use, and ease of cleaning • PLACE the dishwasher adjacent to the sink

•

We hear you like a challenge? Most definitely! When we hear that other contractors have said that something can’t be done, we love to find a way to do it. We are very rarely beaten! What are the current trends and fashions? Kitchens have become more than just a place to cook or entertain friends. They are becoming a showpiece. Many customers are going back to basics, with raw materials, classic features and traditional styles. The other trend we’ve noticed is, keep it minimal: naked kitchens!

DON'T:

Has the kitchen become the main focus of the family home, in recent years? Yes, definitely. My own kitchen is, and always has been, at the very heart of the house. We have just moved into a new house and are in the process of redesigning everything, especially the kitchen.

• DESIGN a kitchen for just one person. Get everyone who’s using the kitchen involved • FORGET the lighting. A vital piece of the design puzzle, great lighting can set the tone for your space and the experience • BE afraid to be creative • FORGET ventilation - it really helps extend the longevity of your appliances as well as removing any unwanted smells

Do you have a typical customer? Our customers vary, from hotels, colleges, restaurants, universities and pubs to domestic kitchens for customers, whether local or further afield. Why should people choose your company? We offer a very professional service and we can follow a project through from the very start - from the design, right through to its build. So we project manage it all which makes it much easier for the client.

Any future plans? We have recently finished work at Pensthorpe and Pentney Abbey, both of which were very beautiful locations to work at. We’re now about to start on a very exciting project in Norwich’s Castle Mall - so watch this space.

Do you just do larger scale projects? No, we will tackle anything and smaller projects are sometimes the most enjoyable. That is where our design skills really come to the fore.

Are you all good cooks? We are certainly all cooking enthusiasts but I wouldn’t like to say who was the best!

HOLOGIC

MUSE

tAURANT RES

Who are you and where do you work? I am Jed Tejada and I am the head chef at Muse restaurant at The Cliff Hotel in Gorleston. I am originally from Colombia in South America. How long have you been at Muse? I have been here for nine months and I am very lucky. I have been given a free rein and I am helping to steer the business to the next level. It is always great for a head chef to make his mark and bring his own style. I am determined to make Muse one of the areaâ&#x20AC;&#x2122;s top restaurants! Where were you before? I worked at Sutherland House in Southwold. I was there from 2007, becoming head chef in 2010, and we were awarded 2 AA Rosettes whilst I was there.

MY LIFE ON A PLATE VISIT

www.thecliffhotel.co.uk

Where did you train? I came to England and trained with Alan Paton at the Stoke by Nayland Hotel, Golf and Spa near Colchester. I also worked with Dan Jones who was from New Zealand. I learnt a lot from these two; they are both great chefs, and very knowledgeable, especially about meat and game.

JE D TE JA DA

VIEW FROM THE TERRACE

Head chef (and saxophonist) at MUSE REStAURANT At the Cliff Hotel in Gorleston Jed Tejada is a real fish fan but offers us a delectable dessert this month

Who has inspired you? I enjoy the style of Raymond Blanc; he creates amazing dishes and makes everything from scratch. I love creating memories for people with my food - I like to get them talking about it. What inspires you to be a chef? When I was a musician, I travelled

around the world and really enjoyed discovering different foods - and I love to share all that I have found. I particularly enjoy Asian cooking - the flavours, the colours, the use of herbs and spices, and I want to bring this to Muse. What is your favourite ingredient? It has to be Dover Sole as it is truly a wonderful fish, and I also love nasturtium leaves which I grow at home and bring into our kitchen here at Muse.

Where do you like to eat out in the region? I am trying out all the places in Gorleston and enjoying it very much! There are some great places along the coast and we all use great local suppliers and our local produce, especially fish, of course!

What is your signature dish? At this time of year, it is sea bream, poached slowly with butter and herbs and we add pak choi, garlic, lemon and brown shrimps.

What would you be doing if you were not a chef? I used to be a professional saxophonist so I guess I would still do that. I love playing Latin Jazz - and maybe I will do something for Muse customers before too long!

What do you like doing when you're not cooking? I love eating out, trying new restaurants and discovering new dishes. And I love spending time with my family, my six-year-old daughter, Maisie, and my wife, Sharon. We met in Malaysia in 2002, and food was our connection! www.feastnorfolkmagazine.co.uk

What's your foodie prediction for the coming months? There is a real increased interest in vegan and vegetarian dishes and I think this will continue.

RECIPE OVERLEAF

Do you have a favourite gadget? I always have my own knives with me, and I like my smoker, too - it is great for fish. And every kitchen needs a Thermomix, it is like having another chef with you.

Sample Norfolk’s delicious food and drink offering from one of our sumptuous holiday retreats...

norfolkcottages.co.uk 01263 715779

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Feast Norfolk NCC Jan Ad 2015 195w x130hmm AW.indd 11

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OUR TOURS ST GEORGE’S TOUR 1 HOUR TOUR

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£10 per adult; £4 under 18’s (Booking not required)

WORLD WHISKY TOUR 2 HOUR TOUR

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2018 TELEPHONE: 01953 717939 WWW.ENGLISHWHISKY.CO.UK

OPEN

MONDAY TO SUNDAY 9AM-5.30PM

HARLING RD, ROUDHAM, NORFOLK NR16 2QW JUST 5 MINUTES FROM THE A11

MUSE

tAURANT RES

[Serves 4

METHOD Preheat the oven to 100Â°C/gas mark 2 1. Place your six egg whites into a clean bowl and whisk until they begin to form firm peaks 2. Gradually add the 300g of caster sugar and pinch of salt, whisk to combine, being careful not to over whisk and make the meringue collapse 3. Line two baking trays with greaseproof paper and spoon blobs of meringue onto them. Mould these into circles around 20cm in diameter 4. Bake the meringues for one hour so they look slightly golden and still fluffy in the middle 5. Whip the double cream with the remaining caster sugar until it forms soft peaks, stir in the yogurt and tarragon 6. Once your meringues have cooled, spoon a small amount of the cream mixture on top of the pavlova and then evenly sprinkle mixed berries to this, place another meringue on top of this and press down gently 7. Spread the remaining cream mixture over the top and sprinkle with the remaining berries. Garnish with basil and mint. Enjoy!

R E C I P E

JED TEJADA'S

TARRAGON & SUMMER BERRY PAVLOVA INGREDIENTS 6 large free-range egg whites; 300g of caster sugar; 400g of mixed berries; a pinch of salt; 200ml of fat free yogurt; 200ml of double cream; 2tbsp of caster sugar; 25g of chopped tarragon; basil and mint to garnish

www.feastnorfolkmagazine.co.uk

SU FR E D N O M VE I N D AY 6 RY N E R . LU 3 0 N I G N - 8 HT C .4 H 5 12 P -2 M PM

Beechwood Hotel & Restaurant 2 0 C R O M E R R OA D, N O R T H WA L S H A M , N O R F O L K N R 2 8 0 H D W W W. B E E C H W O O D - H O T E L . C O . U K

TEL: 01692 403231

BANK HOLIDAY MONDAY 27TH AUGUST

Join us from 1pm for an afternoon of entertainment

Murder Mystery & Afternoon Tea

We will be serving a delicious BEECHWOOD AFTERNOON TEA, separated in to two courses - savouries followed by sweets - the afternoon tea will be accompanied by an intriguing MURDER MYSTERY TALE...

£40

PER PERSON*

*WHY NOT INCLUDE AN OVERNIGHT STAY? Room rates, based on two people sharing, include: Full afternoon tea from 1pm, Murder mystery entertainment, evening meal, overnight stay and breakfast on Tuesday morning. FOUR POSTER ROOM £270 CLASSIC DOUBLE ROOM £245 SMALL DOUBLE ROOM £205

Join us for AFTERNOON

TEA

served 3-4.30pm

7 days a week booking essential

£12.95 or £17.95 with Champagne

DEREHAM RD, BAWDESWELL NR20 4AA T: 01362 688094 www.hamptonsatthebarn.co.uk

www.carpentersarmsnorfolk.co.uk

MRS TEMPLE'S COWS

VISIT

AL FRESCO DINING

LIGHt & EASY

THE GORGEOUS CARPENTERS ARMS IN WIGHTON, NEAR WELLS, OFFERS US SUPER SALAD - PACKED WITH LOCAL TREATS!

SERVES TW O

WIGHTON SUMMER SALAD with MAPLE LEMON DRESSING INGREDIENTS 200g of Mrs Temple’s Wighton Cheese, diced; 2-3 peaches, cut into wedges; 6-8 yellow cherry tomatoes, cut in half; 30g of pistachios, toasted; a handful of grapes, cut in half; 100g of Blakeney leaf* or other salad leaves; 100g of giant couscous; 175g of vegetable stock; 1 tsp of turmeric Maple Syrup and Lemon Dressing 100ml of maple syrup; 10ml of cider vinegar; juice of a lemon; 1tsp of Dijon mustard; 150ml of virgin olive oil METHOD 1. Cut the peach into wedges and coat in icing sugar. Caramelise either with a blowtorch or on a hot griddle. Note: if the peaches are hard, you can soften in a sugar syrup (2 parts sugar to 1 part water). Boil the peaches in the sugar syrup until soft then strain and leave on a clean cloth or kitchen paper so any excess moisture is absorbed 2. Make the dressing by mixing together the maple syrup, cider vinegar, lemon, and mustard in a bowl then whisk in the olive oil 3. Cook the giant couscous in the vegetable stock with turmeric for 6-8 mins or until tender. Drain, tip into a bowl and mix with a little of the maple syrup and lemon dressing. Leave to cool to room temperature 4. Gently mix in the remaining ingredients: cherry tomatoes, Mrs Temple’s cheese, peach wedges, pistachios, grapes and salad leaves 5. Add more dressing as preferred. Season with a little salt and pepper. Serve at room temperature

*BLAKENEY LEAF is a local, sustainably grown salad mix of mustards, mizunas, kales, bok choy, pak choi and Greek cress

R- EK SA T O N

O PE A N W D G AY M E S

IN EN EV

AFTERNOON TEA BISTRO DINING SEASONAL MENU LOCAL PRODUCE LICENSED BAR BOUTIQUE GIFT SHOP FREE MOORING (FOR DINERS) BALCONY

ENDLESS TEA OR COFFEE £25.00 (for 2 people) GLASS OF WINE EACH £32.00 (for 2 people)

PIZZA BY

GLASS OF PROSECCO EACH £35.00 (for 2 people) Available every day (12pm–3pm)

BRUNDALL BAY MARINA, RIVERSIDE ESTATE, BRUNDALL, NORWICH NR13 5PN

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Authentic Italian hand made pizza Made fresh by us every day

S U M M E R

D R I N K S

AL FRESCO DRINKS

GIN A HEAVENLY

Archangel Paddington Bear

Archangel Royal Rhubarb

ARCHANGEL GIN, MADE NEAR THE MEDIEVAL PILGRIMAGE CENTRE OF WALSINGHAM, SUGGESTS THREE How do you make Prosecco come alive? DIVINE SUMMER TIPPLES

INGREDIENTS 50ml of Archangel Gin; 25ml of Campari; 75ml of fresh orange and fresh lemon juice in equal measures; 2 tsp of Peruvian marmalade (Classic Seville works too!); a dash of Angostura Orange Bitters

Add Archangel Rhubarb Gin! It contains the finest Norfolk rhubarb, grown for us by Norfolk Farm Produce at Beeston. The rhubarb is steeped in glorious Archangel Gin for a minimum of four weeks and tasted frequently to see how it’s coming along. We mix the finished product with a little of our own vodka to ensure we have the right balance of delicate flavours. It’s delicious on its own or in a Royal Rhubarb cocktail

of Rhubarb Gin

www.archangel- distilleries.co.uk

1A0rchmanlgel

VISIT

A refreshing orange/ lemon gin cocktail named in honour of the marmalade loving bear. Deliciously moreish but with a jolt of citrus from the fruit and a touch of bitters from the Campari

Archangel G&T

INGREDIENTS 1. Put a large measure (50ml) of Archangel Gin into a glass – we like a ‘balloon style’ glass best 2. Add a thinly cut slice (or two) of fresh orange 3. Add a 150ml can of Fever Tree Premium Indian Tonic Water 4. Add ice. Lots of ice.

Add Prosecco to taste

METHOD 1. Add the Gin, Campari, lemon and orange juices and the marmalade to a cocktail shaker 2. Fill with ice 3. Shake vigorously until icy cold 4. Serve in classic cocktail glasses and then add a dash or two of the orange bitters

JUNE

AT STRATTON S Every Monda from 6.30pm y & Tuesday spec

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PACK UP A PICNIC

FREE FROM RECIPE WRITER SARA MATTHEWS HAS THREE DISHES FOR AL FRESCO EATING. JUST ADD SUNSHINE!

SARA MATTHEWS is a qualified trainer, food consultant, recipe developer and food writer

Sara By Nature -

F R E E

F R O M

[MAKes 12

Savoury Cornbread Muffins These tasty savoury muffins are delightful served warm from the oven for breakfast or lunch and are a terrific addition to any picnic. To mix things up, swap some of the ingredients for different flavour combinations - for example the spinach for kale, or black olives for green, or pine nuts for walnuts. They keep for 3-4 days in an airtight container, and can also be frozen

Apricot & Raisin Scones

M A K ES TWELVE

INGREDIENTS 480g of gluten free plain flour; 3tsp of baking powder - if needing gf check your baking powder is gluten free; 1tsp of bicarbonate of soda; 1/2tsp of xanthan gum; 1/2tsp of salt; 140g of raisins; 120g of dried apricots, chopped; 120g of coconut oil, melted (if you do not have coconut oil you can use melted dairy free margarine or vegan butter); 1tsp of vanilla extract; 1/2tsp of cinnamon; 2tbsp of maple syrup (agave or other sweet syrups also work but will give a slightly different flavour); 130ml of plant milk - I used unsweetened almond milk but any plant milk will work METHOD Preheat your oven to 180°C. In a bowl add all the dry ingredients, including the dried fruit, and mix to combine, then make a well in the centre. In a jug or bowl combine the vanilla extract, maple syrup and milk. Add the wet ingredients, including the melted coconut oil, to the dry ingredients and stir until you have a soft dough. If the mixture is too wet, add a little more flour, or if it is too dry, add a splash of milk. Turn the dough out onto a floured surface and lightly knead for about a minute. With your hands, shape into a rectangle about 4-5cm thick. Score the rectangle to make 12 scones. When scoring, cut through (but not all the way) to the bottom to separate them (alternatively, you could always use a cutter and make 12 rounds). Bake in the preheated oven for 20-25 minutes until they start to go golden in colour. Allow to cool on a wire rack. These are best served warm. These only keep for one to two days and are best if eaten on the day

ANOTHER RECIPE OVERLEAF

INGREDIENTS 150ml of plant milk (I used almond milk but if you want to make this nut free, any plant milk will work); 2tbsp of apple cider vinegar; 180g of polenta (cornmeal); 130g of brown rice flour; 1 heaped tbsp of nutritional yeast; 30g of arrowroot; 1tsp of salt; a good grind of black pepper; 11/2 tsp of baking powder; 11/2 tsp of bicarbonate of soda; 1/4-1/2 tsp of dried chilli flakes; 60g of gram flour (also called Besan flour and chickpea flour); 2tbsp of water; 30g of basil, finely chopped; 2 garlic cloves, crushed; 100g of sun-dried tomatoes, chopped (plus 4 cut into 3 for the tops of the muffins); 80g of black olives, chopped; 30g of pine nuts, roughly chopped; 30g of pumpkin seeds, roughly chopped; 80g of spinach, chopped; 70ml of rapeseed oil; 50ml of filtered water

METHOD Preheat the oven to 170°C. Line a muffin tray with 12 muffin cases. In a measuring jug, mix the plant milk with the apple cider vinegar and set aside. In a large bowl combine the polenta, rice flour, nutritional yeast, arrowroot, salt, pepper, baking powder, bicarbonate of soda, and chilli flakes. In another bowl add the basil, garlic, chopped sun-dried tomatoes (not the tomatoes that are needed for the tops of the muffins), olives, pine nuts, and pumpkin seeds. In a cup or jug, whisk the rapeseed oil and the filtered water together to combine, then pour over the basil/tomato mix and stir to coat. Put this to one side. In another small bowl mix the gram flour with the 2 tbsp of water and mix to make a firm paste. This is a replacement egg; the paste will be a tough mix but don’t worry as it is meant to be. Make a well in the first flour mix and add the milk mix, gram paste and the oil mix, and stir to combine. Add the chopped spinach and mix again to combine. Divide the mixture between the 12 muffin cases, place a piece of sun-dried tomato on the top of each. Bake in the oven for 15-20 minutes, turning the tray round half way through cooking to ensure an even bake. Leave to cool for a few minutes then serve warm or cool on a wire rack and store in an airtight container. If you want to serve them warm, place them in the oven on a low heat for 5 minutes

Sara By Nature -

INGREDIENTS For the peppers 1/4 a cup of quinoa; 2 large peppers, cut lengthways and deseeded, leaving the stalks on; 11/2-2 tsp of harissa spices (adjust to suit your taste); 200g tin/ carton of kidney beans; 100g of sweetcorn; zest and juice of 1 lime; 40g of dates, chopped; salt and pepper to taste For the dip 180g of cooked beetroot; 1tbsp of tahini; juice of 1 lime; 1 garlic clove, crushed; a large handful fresh mint, chopped; salt and pepper to taste; 2-4tbsp of water

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F R E E

F R O M

Quinoa stuffed peppers with beetroot dip

This is such a colourful and pretty summer dish and so easy to make. They can be made in advance and popped in the oven to warm later. The beetroot and mint dip has a fresh and earthy flavour which makes it a perfect accompaniment to the spiced peppers

SERVES

2-4

METHOD In a pan cook the quinoa according to the instructions on the packet. Normally itâ&#x20AC;&#x2122;s 1 part quinoa to 2 parts water. Rinse the quinoa before cooking, bring to the boil, add the harissa spices and simmer very gently on a medium to low heat, covered, for 20 minutes, until all the water is absorbed. Add the lime juice and stir and leave to stand, covered, for about 20 minutes, then fluff through with a fork. Prepare your peppers by halving them lengthways and removing the seeds. Preheat the oven to 180Â°C. In a bowl mix the quinoa with the kidney beans, sweetcorn, salt and pepper, dates, lime zest, and stir to combine. Spoon the mixture between the four pepper halves, pushing it in to fill. Depending on the size of your peppers, you may have some left over - pop this in the fridge and use later, maybe adding it to salads. Transfer the peppers to a baking dish and bake for 20-25 minutes until the tops start to brown and crisp a little. Serve hot with a beetroot dip and salad or steamed vegetables, or on their own as a light lunch For the dip In a food processor add the cooked beetroot, tahini, lime juice, crushed garlic, fresh mint, and a pinch of salt and pepper to taste. Blitz until a smooth paste, start to add a little water to thin, do this 1 tbsp at a time so not to make it too watery, until you have your desired consistency. For drizzling over the peppers, it needs to be thinner. However you can leave it thicker and dollop on the side and use as a dip for raw vegetable sticks or potato wedges. It is also delicious in sandwiches and used as a spread

SERVING LOCAL BUSINES SES FOR OVE R 40 YEARS

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www.eastersofnorwich.com 156-158 NORTHUMBERLAND ST, NORWICH, NORFOLK, NR2 4EE TEL: 01603 622890

C O L U M N

ASK ROGER *

QUEStION & ANSWER

ROGER HICKMAN'S

EACH MONTH ROGER HICKMAN, CHEF-PROPRIETOR OF THE AWARD-WINNING ROGER HICKMAN’S RESTAURANT, SHARES HIS TOP KITCHEN TIPS AND ANSWERS YOUR QUESTIONS ON ALL THINGS CULINARY VISIT

Finally, I’d go for basil, which has a strong, classic flavour, which complements tomatoes and even fruit, such as strawberries (see this month’s recipe). When I chop onions, I always seem to end up slicing my fingers. What is the secret? This is an easy one to answer – leave the root on. Chop the onion in half vertically, and then peel each half. Leaving the root on, cut the onion top to bottom, stopping the knife just before the root itself. Now slice horizontally three times, again stopping short of the root. You will notice that the onion half stays in one piece, held together by the root. Now chop across the half onion, and you will end up with even pieces of chopped onion, and with your fingers protected by the root, you won’t need the plasters.

ROGER HICKMAN

www.rogerhickmansrestaurant.com

hat is your favourite herb, and why? It’s impossible to choose just one, so I’ve gone for three. First, dill, which has a lovely grassy, aniseed flavour which goes so well with fish – it is so much more intense than chives, which is the other classic fish herb. I use it chopped with crab, and to finish sauces for fish dishes. Second, thyme. This is a herb with a subtle, slightly perfumed flavour, and it’s the one I use most in the kitchen; it goes in everything – stocks, sauces and in many meat dishes.

HOW tO CHOP ONIONS... 02. 01.

03.

[Serves 4

STRAWBERRIES WITH BASIL GRANITA

INGREDIENTS 100g of pistachios; 1.1kg of strawberries; a large bunch of basil; a vanilla pod, split lengthways (leave in the seeds); a small pot of clotted cream; 250g of sugar; a lemon; 2 leaves of gelatine METHOD Roast the pistachios in the oven at 180°C for about ten minutes. When cool, blitz in a food processor to a coarse crumb. Put 500g of the strawberries, four sprigs of basil, and the split vanilla pod in a casserole dish and put in the oven at 180°C for about 20 minutes, stirring half way through. Allow to cool completely, then add 100g of the sugar. Blitz in a food processor, and then pass through a fine sieve to form a purée. Put 150g of sugar in a pan with 300ml water and the juice and zest of one lemon. Bring to the boil so that the sugar dissolves, and then cool. Add half of the purée, and then churn in an ice cream maker. Dice 100g of the remaining strawberries and mix into the rest of the purée. Juice the remaining 500g of strawberries, which should give you about 250ml of strawberry juice (pass it through a sieve if you want clear juice). Taste to see if it needs some sugar – this will depend on the sweetness of the strawberries. Gently warm the juice, and then add the gelatine leaves and heat through until they have dissolved. Pour into a tub and leave to set. Then dice to form jelly cubes. To make the basil granita, blitz the bunch of basil right down. Now put a litre of water in a pan with 150g of sugar and the citric acid, and bring to the boil. Cool slightly, and then add to the basil, and blitz the whole lot immediately in a food processor. As soon as you have done that, put the mixture into a shallow container, and put that in a larger container filled with ice and water – you need to cool it rapidly so that you don’t lose the vibrant green colour. Once it is completely cool, put it in the freezer for eight hours, breaking it up with a fork every couple of hours or so. Now put a piece of baking parchment over it and put a lid on the container. Serve the strawberries and purée topped with a quenelle of sorbet, some granita and clotted cream, sprinkling the pistachio crumb over the top to add texture

*If you have a question for Roger, send it to sarah@feastnorfolkmagazine.co.uk

MIND, BODY VISIT

www.purpleplumcatering.co.uk

MY LOVE OF YOGA goes back to my early 20s (a long time ago!). It started with an amazing teacher in a space above an Adnams wine shop, so there was temptation at every class! I just remember the incredible way that I felt, both mentally and physically, after every session and have continued with the practice throughout my life. So it has been a fantastic opportunity for me to be able to combine my love of healthy, holistic and vegan food with my love of yoga, on retreats where we cater the whole weekend, with up to 35 students from Norfolk and further afield. We generally load up the van with fresh, seasonal, local produce, lots of herbs, spices, grains and inspiration, and then set off. Dishes can range from sweet potato and kale soup and roasted pumpkin wedges with chestnut, cinnamon and fresh bay leaves, to berry, seed and nut salad and Iranian vegetable stew with dried lime. We have a fabulous time chatting and cooking, and have started to do classes and cookery demonstrations on raw and vegan food with a focus on Ayurvedic food and principles of eating, and biodynamic foods that are grown by a local supplier. It is an area that I am passionate about and hugely enjoy cooking and learning along the way.

It was therefore a wonderful day when I went to West Lexham to cook for a yoga retreat. Set in the heart of the Norfolk countryside in 21 acres of gardens, woods, rivers and lakes, this breathtaking place is about living with a deeper connection to nature, to ourselves and to each other. It is an ideal location for a yoga retreat, both in terms of spirituality and ethos, offering tranquility along with an immersive experience. The River Nar flows through the valley, and is the cleanest of the 160 chalk streams in the world. It is designated a Site of Special Scientific Interest with its underwater realm of life and floating water meadows. The profits from the business are used to not only preserve this habitat but to enhance it and the historical buildings around it, to be enjoyed in perpetuity. You are greeted with a warm smile and a gentle pace of life so refresh your perspective and recharge your mojo with a blend of restful nature retreat, chats and laughter under the stars. The collaboration with this venue really sums up the journey that I have started, and will continue on, with other venues in Norfolk. My hope is that they will have the same mindset as West Lexham which has set up a wonderful healthy, biodynamic, yoga-inspired place for weekend breaks or just a morning away from the hustle and stress of everyday life.

& FOOD 68

C O L U M N

Julia Martin tells you how to achieve a

healthy mind and body

R E C I P E S

Roasted Pepper, Olive & Feta

This works as a salad, a salsa or a dip, depending on how finely you chop it INGREDIENTS 4 roasted peppers (roast and deseed yourself or use prepared); a handful of pitted Kalamata olives; 8 Borettone balsamic onions or 1 roasted red onion; 130g of feta; the leaves from 4 sprigs of thyme METHOD Simply chop and mix all the ingredients. This is delicious as a side dish or as a light lunch on toast

FEELING SAUCY?

Salsa Verde

This literally means green sauce and adds a touch of fresh herby zing to any dish INGREDIENTS Herbs - a good handful of parsley and the same again of whatever you like (I use tarragon, basil, mint, coriander, or watercress according to what I have to hand); 1 tbsp of capers; 1 whole lemon, peeled; 6 large anchovy fillets; 2 cloves of garlic; about 100ml of olive oil

LUCY BARTLETT OFFERS US THREE SAUCES FOR THE SUMMER SEASON

METHOD Simply blend the ingredients with a stick blender until you have a slushy consistency. It makes a delicious sauce which is great with grilled meat or vegetables and makes a great dressing for salads and grains

THESE ARE THE TOUCHES that turn a barbecue or picnic into a feast as they look lovely, taste amazing and are all incredibly versatile. I store them in Kilner jars in the fridge, where they last 4-5 days

Beetroot, Goats Cheese & Walnut INGREDIENTS 750g of beetroot; 2 garlic cloves; 1 small red chilli, deseeded; 100g of Greek yogurt; 3 tbsp of olive oil; 1 tbsp of maple syrup or honey; salt; 50g of roasted walnuts, lightly toasted; 100g of goats’ cheese, crumbled; 2 spring onions, thinly sliced METHOD Preheat the oven to 180°C. Put the beetroot (whole if under apple sized or quartered if larger) in a small roasting pan. Cover tightly with foil and bake for about 1 hour, until tender. Allow to cool slightly and peel. Using a stick blender or food processor, blend the beetroot, garlic, chilli and yogurt, then add the olive oil, maple syrup; season with salt, and purée. Once smooth, transfer to a bowl and sprinkle with the goats’ cheese, walnuts and sliced spring onions. It is fabulous served with grilled lamb or simply with warm flat bread

INGREDIENTS FOR COOKS is a family-run Suffolk-based business which supplies a wide variety of ingredients for both home and professional cooks. Visit www.ingredientsforcooks.co.uk

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The Cook’s Library There’s an eclectic selection of new cookbooks for you to enjoy this month, including one for a Mediterranean feast

BOSH!

STAR BUY

by Henry Firth and Ian Theasby

Jarrold price £17 RRP £20 Henry Firth and Ian Theasby created a video channel called BOSH! to share their favourite dishes for both vegans and carnivores looking for meat-free days. Their book includes 140 recipes for quick and easy meals, crowd-pleasers and effortless desserts as well as some tasty ideas for breakfasts and cocktails, too. Recipes include Creamy Mac and Greens, Burrito Samosas, the Big Bhaji Burger, the World's Best Pesto Lasagne, Satay Sweet Potato BOSH! Bowl, Spanish Beach Churros, Gooey PBJ Brownies and Salted Caramel Chocolate Crunch Tart.

Cookbooks MEDITERRANEAN

by Susie Theodorou £16.99

THE IMMIGRANT COOKBOOK

THE HAIRY DIETERS MAKE IT EASY

Edited by Leyla Moushabeck £20

by Si King & Dave Myers £16.99

75 immigrant chefs each contribute a favourite recipe that speaks of where they come from. In travelling the world and in settling in a new country, the influence of these chefs and many others has transformed the way we eat. This beautifully photographed cookbook features starters, soups, salads, mains, desserts, and side dishes. Some will be familiar favourites, while others are likely to be new encounters. The chefs are from Africa, Asia, Latin America, the Caribbean, the Middle East, Europe, and Australia and include bestselling authors such as Barbara Abdeni Massaad, author/compiler of Soup for Syria: Recipes to Celebrate Our Shared Humanity.

The Hairy Dieters' muchloved knack for bringing about exciting flavours from hearty ingredients is in abundance with these recipes, with each easy on your time, your wallet, your tolerance for washing up and your waistline. There are one pot wonders, 15 minute fillers and oven-off assembly jobs which make impressive dieting achievements like those of Si and Dave not only accessible but also enjoyable.

Do n' t mi ss

DI AR Y DA TE S

JUNE 18, 6pm for 6.30pm StARt, MEET THREE LEADING thriller writ ers, Mark Billingham, Steve Cavanagh and Martyn Wa ites, as they launch their latest books in the book dep artment, on the lower ground floor. Tickets are £7.50 whi ch includes a glass of wine on arrival. More details at 89 www.jarrol d.co.uk

A self-confessed 'lazy cook', Susie has multiple ideas for using olives, tomatoes, tinned fish, white cheese, homemade hummus, and simple dressings for meat and fish. There are also tips on how to feed more friends with less food, how to stock a Mediterranean larder to be proud of and how to eat seasonally. And with recipes like Pan-seared Figs with Pecorino and Rocket, Charred Mixed Greens with Fennel and Lemons, Courgette and Dill Fritters, and Fish En Papillotte with Capers and Tomatoes, you will be inspired to cook up a Mediterranean feast any day of the week.

EAT WELL FOR LESS: QUICK AND EASY MEALS

by Jo Scarratt-Jones £14.99

This cookbook includes 80 simple, tasty recipes for the time-pressed cook. Whip up a quick week night dinner like Spiced Cod Burgers or Chicken Katsu Curry, or treat your family to a delicious dessert like Coconut and Carrot Macaroons. As well as a foreword from Gregg Wallace and Chris Bavin, Eat Well for Less: Quick and Easy Meals is full of tips that will save you time and money. With shopping lists and advice on how to plan your weekly menus, it's never been easier to get the whole family exciting and tasty food without breaking the bank.

SUMMER ON

tHE FARM

CHARLOTTE GURNEY OF WHITE HOUSE FARM ON THE EDGE OF THE CITY JUST LOVES SUMMER EATING - AND DRINKING!

VISIT

www.norwich-pyo.co.uk

ALARM BELLS were ringing last month as I stumbled across the most enormous grass snake on the farm and posted it on social media! It travelled across the network like wildfire, generating a whole host of reactions, from horror to admiration. But this beautiful creature was enjoying one of the first warm nights, basking in the evening sun and reminding me how important our al fresco living is. After all, we live in a green, lush county and the warm weather doesn't hang about, as we well know! Literally, as the temperature rises and the forecasts go live for the weekend ahead, our butchery counter goes a little bananas. Clearly, there is nothing more that the people of Norwich love than a good old fashioned BBQ. We have a lovely array of kebabs that we are told are second to none, with beautiful glazes meaning effortless food once you arrive home. Not to mention our beef burgers and award winning sausages which attract customers from miles around.

WHITE HOUSE FARM, WROXHAM ROAD, NORWICH

C O L U M N

It's hard to believe that we were leaning over the BBQ in hot competition this time last year as we fought our way to be the Battle of the Bangers winner. It was a very exciting win for us, firmly putting our sausages and farmshop on the map for the local shopper. If meat isn't your thing (and we truly believe a halloumi and roasted veg kebab can also hit the spot), make sure you take a stroll around our Veg Shed. Having teamed up with local growers, the Brett family from Aylsham, we offer delicious fresh veg which goes beautifully on the BBQ. I let my hero from Jerusalem, Ottolenghi, inspire me as I create sumptuous veggie salads using all the fresh herbs we offer. To top it off, we have fresh strawberries with cream from our local dairy, Norton's, for pud. We are proud to stock local charcoal, meat and vegetables, almost all plastic free, helping us stand apart from our neighbouring supermarkets. Independent businesses are fortunate in that they can react quicker than the corporate giants, helping innocent customers reconnect with good, honest food, ethically sourced and produced with love. Come and take a look at our summer sizzlers, talk to our knowledgeable and passionate butchers, call by the Veg Shed, treat yourself to locally-made chutneys, relishes and sauces, and youâ&#x20AC;&#x2122;ll taste the best of Norfolk food. Cherish those al fresco evenings and watch the sun go down with a glass of local gin there are so many to choose from, too! â&#x20AC;˘ Our next Farmers' Market is on June 16

ROLLED COURGETTES, STUFFED WITH NORTON'S CHEESE & SUN DRIED TOMATOES (ALL INGREDIENTS AVAILABLE IN THE FARM SHOP)

MUSTARD COFFEE BAR -

C O L U M N

Cutting the

Mustard

ELAINE REILLY

MEET OUR NEW COLUMNIST AND COFFEE BAR OWNER ELAINE REILLY WHO’S GOING TO TELL US JUST WHAT IT’S LIKE TO RUN YOUR OWN FOODIE BUSINESS IN NORFOLK

ffe

eba

.u r. c o

www.feastnorfolkmagazine.co.uk

VISIT

the next few editions will highlight those ups and downs in a way that some of you can relate to. One of the most important things in a small business is a sense of community. We have excellent relationships with our regular customers, mostly on first name terms. But we also enjoy welcoming visitors to our fine city. For anyone who doesn’t know, we are based in the old Colman’s Mustard shop in the heart of the Lanes and the history of the area is something we love communicating to people new to the city. It does have its downside though - if I had a penny for every person who thought we were called Mustard because we put mustard in our coffee I could retire tomorrow! Community is also an important wider issue to us; we recently had great fun helping youngsters decorate 300 biscuits at Nelson’s Journey’s Easter picnic. So many people dream of running a coffee shop but often this dream does not match up to the early mornings, ww late nights and failed bakes that w. m us are the reality of a normal day. ta But then nothing beats the moment when a customer tells you that your cake and conversation have made their day! • Mustard Coffee Bar, Bridewell Alley, Norwich, opens Tuesday to Saturday, 8am-5pm

I SHOULD PROBABLY tell you a little bit about me, so, hi, I’m Elaine Reilly, although I am known to answer to Mrs Mustard or Mrs M. I live in Norwich with my family, husband Gerard (Gerry), son, Sean, and daughter, Megan, and can trace my Norfolk roots back to about 1639 so I reckon that makes me a local! My grandmother was born and raised in Bull Close and worked in what was then one of the main industries in the city: shoe making. My daughter and I would like to claim that makes our own love of shoes a genetic thing we can’t control. Having worked in the hospitality industry for the last 22 years, we took the courageous/foolhardy/reckless decision five years ago to open our own business in Norwich - a coffee bar. Our passion, for doing small things well, led us to look for somewhere we could create something special. We are artisan coffee roasters and love sourcing local products from great producers to use in our food. I tend to look after the baking, Gerry roasts the coffee and Sean assists us all. My daughter and I really set it all up but she now works in the city. Working in your own business can be immensely rewarding but it can also be terribly stressful and often isolating and I hope this column over

PICTURE FOR ILLUSTRATION PURPOSES ONLY - NOT ACTUAL DISH

CONGRATULATIONS TO ARCHER’S BUTCHERS IN NORWICH WHICH HAS SCOOPED A TOP NATIONAL AWARD

TW O

METHOD Scatter the onions, garlic and thyme in a large roasting tray. Place the sausages on top of the onions and place the tray in an oven and roast for 20 minutes. Turn the sausages and cook for a further 20 minutes. Remove the sausages from the roasting tray and keep warm. Place the roasting tray over the hob, on a high heat; add the flour and mix; add the vinegar, wine, and stock and reduce until it has thickened. Serve with mashed potato and peas

fresh meat & poultry

We only stock the best beef, lamb, pork and poultry available PADDOCKS BUTCHERY & DELI STORES Church Farm, Norwich Road, Hethersett NR9 3AS 01603 812437 Paddock Farm Shop, Norwich Road, Mulbarton NR14 8JT 01508 578259

CATERING DIVISION Wood view Farm, Church Lane, Wicklewood, NR18 9QH, 01953 602470

www.thepaddocksbutchery.co.uk

www.archersbutchers.com

INGREDIENTS 1kg of sausages; 1/2kg of red onions, peeled and thinly sliced; 4 cloves of garlic, peeled and chopped; 125ml of red wine; 500ml of beef stock; 10 sprigs of thyme; 100ml of balsamic vinegar; 2tbsp of plain flour

VISIT

SAUSAGES IN RED WINE

WINNING WAYS

SERVES

As June is the month of the Battle of the Bangers, here’s a favourite Archer’s recipe to get you in the mood!

B U T C H E R S

ARCHER’S BUTCHERS in Norwich has been voted Best Butchers Shop in Britain in the prestigious Meat Management Industry Awards. The Thorpe-based shop, now run by Jamie Archer, a third generation butcher, was voted the best of the bunch by Meat Management magazine, the meat industry’s only dedicated publication. Jamie explains: ‘We had a team of judges visit us and I think they took all that we have to offer into consideration. Our choice, our provenance, our outside catering, the takeaway service - it all adds up.’ Jamie and the team were presented with their trophy at an awards ceremony in Birmingham. Find out more in next month’s Feast Norfolk magazine when editor Sarah Hardy takes a trip to the shop and samples some of the award winning goodies on sale!

Roll on summer!

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HEAD FOR THE CLUB HOUSE Norfolk is blessed with many great golf courses and the good news for us foodies is that the 19th hole is vastly improving!

IT’S GREAT EXERCISE and very social but many golfers used to to exist on chocolate bars as a snack on the way round and a bacon sarnie and pint upon completion! But dining at golf clubs is now a much more enjoyable event, with most clubs offering comprehensive facilities and first class cuisine. They are usually set in extensive grounds so you have lovely surroundings - with that vital car parking, too. They are often good choices for corporate events and wedding receptions as they usually offer plenty of space, and many have good leisure facilities, too, with pools and beauty centres. And it is these facilities, combined with good food, that are making us non-golfers consider them as serious contenders for a night out - or even a spot of afternoon tea. The savvy clubs have realised that they can offer short breaks, so you can enjoy a few nights away, with possibly your better half kept busy on the greens while you hit the gym. But never be afraid to unleash your inner Justin Rose - you could well be surprised. Golf is a tricky sport but one that you can enjoy right through your retirement and, if you can combine a round of golf with a delicious meal, what’s not to like?

Royal Norwich, Drayton High Road, Hellesdon, Norwich NR6 5AH www.royalnorwichgolf.co.uk

GOLF -

F E A T U R E

SUMMER STAY & PLAY BREAKS AT HEACHAM MANOR Summer breaks from only £99.00 per person All breaks include: > Superb accommodation > 3 course evening meal in AA Rosette award winning restaurant > Full Norfolk cooked breakfast > 2 Rounds of quality golf on our 18 hole golf course

GOLF BREAKS ON THE NORFOLK COAST Three excellent courses - One Great Hotel From only £299pp Enjoy three days of golf on three beautiful North Norfolk courses of Hunstanton, Heacham & Kings Lynn with two night’s dinner, bed & breakfast at Heacham Manor.

HUNSTANTON GOLF CLUB

HEACHAM MANOR GOLF CLUB

KING’S LYNN GOLF CLUB

Advance booking recommended. Book online or call 01485 536030 www.heacham-manor.co.uk HEACHAM MANOR HOTEL, HUNSTANTON ROAD, HEACHAM, NORFOLK PE31 7JX

tHE 19tH HOLE

BARNHAM BROOM HOTEL, GOLF AND SPA, SET IN LOVELY COUNTRYSIDE NEAR NORWICH, HAS TWO GREAT OFFERS FOR FEAST NORFOLK MAGAZINE READERS THIS MONTH VISIT

GOLF

www.barnham-broom.co.uk

Barnham Broom is home to two very different golf courses with extensive practice facilities. Considered one of the finest golf clubs in Norfolk, the courses provide golfers of all abilities with an exciting challenge. You can also book PGA Professional tuition and there’s a superbly-stocked golf shop with a great range of men’s and ladies’ golf wear, including being the largest supplier of Under Armour clothing and merchandise in the local area.

LEISURE RESORT

Barnham Broom is the perfect choice for a day’s golf, corporate entertaining or company golf days. As you’d expect from one of the best golf resorts, you can combine a round of golf with a superb meal in our award-winning Brasserie restaurant, or the Sports Bar & Café or one of our function rooms. And, for an extra special occasion, why not combine a round or two of golf with a stay in one of our stylish bedrooms. With its on site hotel, health and fitness club and luxury spa, Barnham Broom is one of East Anglia’s most popular destinations for golf breaks.

DINING

At Barnham Broom you’re spoilt for choice when it comes to dining. Along with our award-winning restaurant, we have two relaxed and informal bars for you to choose from. Each has its own style and character - but all offering great food of the highest quality. Whether you’re in the mood for fine dining or a light bite, our restaurant and bars are the perfect locations if you want to eat out in beautiful surroundings with first class service.

“BEAUTIFUL SURROUNDINGS, LOVELY DINING ROOM, FOOD WAS EXCELLENt, EXCELLENT SERVICE BY tHE WAITRESSES, LOOKING FORWARD TO GOING BACK.“ PAUL MARTIN from Attleborough - May 2018

BRASSERIE

P R O M O T I O N

BRASSERIE

Our award-winning Brasserie restaurant is renowned as one of the best in Norfolk. It is unbeatable for its contemporary cuisine, welcoming ambience, stylish elegance and extensive wine list. The restaurant is the perfect venue for a special night out, a family celebration, a romantic meal for two or a traditional Sunday lunch. Head Chef James Conway describes his style as Modern English with a French twist of infusion! Open daily from 6pm - 9pm and a delicious Sunday lunch is also available 12.30pm - 3pm. To book a table call 01603 759393 or book your table online at www.barnhambroom.co.uk

SPORTS BAR & CAFÉ

With its stunning views over the golf course, the Sports Bar & Café offers a more relaxed and informal atmosphere. With a wide variety of freshly cooked meals and snacks served throughout the day – it’s a great place to meet up with friends for a drink or brunch or for a leisurely family lunch. The leafy terraced garden is perfect for al fresco dining on a hot summer’s day. There’s a great range of ales, lagers, wines and spirits to quench your thirst and our team of friendly bar staff are always ready to take your food orders and make sure you always have a drink to hand. Relax with a cup of Paddy and Scott’s coffee, recently introduced to Barnham Broom, or with one of our large selection of teas. Whether it’s a frothy cappuccino, uplifting espresso or soothing camomile tea, The Sports Bar is perfect for everyone and is open daily from 10am to 11pm, from 9am between April - September.

AFTERNOON TEA

Tickle your taste buds with elegant finger sandwiches, warm scones and a selection of mouth-watering cakes and tarts. Your afternoon tea can be served in our cosy Valley Bar Lounge or in the Brasserie and, on warmer days, outside on our stunning terrace overlooking the wonderful Norfolk countryside. Served daily from noon, from £15.95, our afternoon teas are highly recommended and a popular choice!

BARNHAM BROOM HOTEL, GOLF & SPA Honingham Road, Barnham Broom, Norwich NR9 4DD Telephone: 01603 759393

READER OFFERS

BREAKFAST & GOLF GROUP OFFE R 4 hearty breakfasts served in the award-winning Brasserie and a 4 ball* for £100 (£25 per person). Available Tuesday to Friday, brea kfast must be booked between 8.30-9.30am and tee off after 10am. Available until August 31 2018. Subj ect to availability. Pre-booking essential. Call Matthew to book on 01603 757505 and quote Feast Norf olk magazine

www.feastnorfolkmagazine.co.uk

SUNDAY LUNCH & A 2 FOR 1 GRE EN FEE! Book a delicious Sunday lunch and receive a complimentary Green Fee Golf 2 for 1 voucher! Served in our stylish Brasserie 12.30 -3pm, overlooking our stunning countrysi de surroundings. Offer available until August 31 2018 . Subject to availability. Pre-booking essential . Call to book on 01603 759393 and quote Feast Norf olk magazine

BARLEY tO BARREL Woodforde's Brewery explains just how important good malting barley is to the creation of great beer!

WOODFORDE'S -

B E E R

VISIT

www.woodfordes.co.uk

THE LIGHT, SANDY and loamy soils of North Norfolk are not well known for delivering bumper harvests, so the farmers of the region favour growing crops on which they can realise a premium, such as sugar beet and malting barley, although the marketeers will have you believe that the soils of East Anglia are perfect for growing the latter! What the area does have in its favour when growing cereal crops are sea mists which help to keep plants irrigated during prolonged dry spells, which are common in this part of Britain. The successful growing of malting barley is very much an art form, as the nitrogen level in the harvested grain needs to be low enough to be acceptable to the brewer, so any application of fertilisers needs to be well timed in order that the applied nitrogen boosts the growth of the plant, but does not end up in the ear and hence the finished product. The reason why the nitrogen level is so important to the brewer is that nitrogen equates to protein, which in turn equates to haze in beer. The most famous variety of malting barley grown in the region is Maris Otter which was introduced in 1965 and unlike most other varieties has not been superseded, despite the low yields it delivers. Farmers willing to grow this popular variety are compensated for this low yield by the maltster who will base his payment on the difference between the yield of Maris Otter and other malting barley varieties grown in the region. The variety is regarded by many brewers, both here and around the world, as the best available, and brewers

will typically pay a £60 per tonne premium over other malting barleys. Some brewers claim that they can taste a beer which has been brewed with Maris Otter - that is debatable, but it is very forgiving in the brewhouse, delivering good product despite poor handling on some occasions. Maris Otter is classed as a winter variety as it is sown in the autumn as opposed to the spring, and so has time to develop a rooting system before the winter temperatures cause it to go dormant. In spring the following year it is therefore more advanced than spring sown varieties and harvests sooner. The harvested grain is dried into store before being sent to the maltings where it is ‘steeped’ in water to hydrate the grain and encouraged to ‘germinate’. A gentle ‘kilning’ completes the malting process before the ‘malt’ is transported to the brewery. The malting process has had the effect of breaking down the internal structure of the grain to expose the starch which would normally fuel the growth of the plant, but it is this starch that we are going to break down into sugars and ferment into beer during the brewing process. Woodforde’s Brewery is very fortunate in that all this growing and malting activity takes place within the county so that we get the opportunity to support both the local farmers and the two maltsters who operate within Norfolk, namely Simpsons at Tivetshall St Mary, near Long Stratton, and Crisp at Great Ryburgh, near Fakenham. In return for this support we get the best malting barley that money can buy, helping us to produce the finest cask ales that money can buy!

W I N E

FILL YOUR BOOTS

ANDY NEWMAN SAYS SEIZE THE DAY BEFORE BREXIT CURTAILS YOUR WINE OPPORTUNITIES

NE OF THE things which has bound Britain to our European neighbours since long before the EU was a twinkle in De Gaulle’s eye has been our love of the continent’s wine. We Brits have been an enthusiastic consumer of European wines since Medieval times, and that love affair has survived some seismic turbulence, from the Hundred Years War, through decades of conflict with Napoleon’s France, to two World Wars.

“UNTIL tHE END OF 2020 YOU WILL BE ABLE TO VISIT ALL EUROPE ’S WINE REGIONS WITHOUt tHE NEED FOR A VISA“

So it seems unlikely that our controversial decision to leave the EU will put an end to the thriving wine trade between continental Europe and the UK. Nevertheless, Brexit has already had a huge effect on the wine trade and every wine drinker, and it would be foolish to believe that times are going to get easier for British oenophiles any time soon. The Brexit vote has already had a profound effect. Who can forget the heady days of early 2000, when you could get €1.60 to the pound? Although that peak in sterling’s buying power was some time ago, on the eve of the referendum the pound was still trading at a healthy €1.30. Today you’ll be lucky to get €1.10, and some commentators are predicting parity or worse as soon as the end of this year.

For the wine drinker, this matters. Whilst we drink wine from elsewhere in the world, our tastes remain stubbornly Euro-centric. And if the buying power of the pound has slipped by more than 15 per cent, then the price we pay for our favourite tipple can only go one way. Wine merchants and restaurateurs gamely tried to absorb the pain, but ultimately it is us, consumers, who have been hit hardest. The final quarter of 2016, the year of the referendum, saw wine prices soar three per cent in just 12 weeks. Of course, this isn’t the first time that exchange rate fluctuations have hit the wine enthusiast hard. I was actually on a buying trip in Alsace on ‘Black Wednesday’ in September 1992. I merrily bought a boot full of wine at ten francs to the pound. By the time the credit card bill hit my doormat, the pound had crashed to 7.60 francs to the pound, adding an unwelcome 30 per cent surcharge to my so-called bargain wines. What is different this time, though, is that sterling’s fall is looking more permanent, and is just one factor in the pain that Brexit is bringing to the wine drinker. According to a paper published late last year in the Journal of Wine Economics, we could be looking at the cost of wine jumping by a quarter in real terms by 2025; it predicts the result will be a 28 per cent drop in UK consumption. This is not just an issue for European producers; a healthy wine trade is essential for the survival of our restaurant sector. Already there is evidence that we are consuming less because of price pressures. Brits drank 11 per cent less Champagne in 2017 compared with 2016. Fortunately for the Champenois, this was more than made up for by increased sales to the US, Asia and Australia. But it makes prospects for UK drinkers look very flat. There is a glimmer of good news, in the short term at least. Whilst we can do nothing about the exchange rate, the provisionally-agreed transitional Brexit deal means that for the time being at least, wine imports will be tariff-free, and there will be nothing to stop the UK wine lover from crossing the Channel and stocking up at vineyard prices, bringing back as much as you want, provided it is for personal use (there are some nominal UK Customs limits, but unless you have a truck, they are unlikely to affect you). That stay of execution until the end of 2020 means that you will be able to visit all Europe’s wine regions without the need for a visa, still drive on your UK driving licence and insurance, and be medically covered by your EHIC card.

THREE WINES ANDY HAS ENJOYED THIS MONTH: Château Peyrassol, Côtes de Provence, 2016 (Jarrold Deli, £19.90) Archetypal pale Provencal rosé from five different grapes (Syrah, Cinsault, Grenache, Ugni Blanc and Rolle), this has a multi-layered perfumed nose of citrus, floral and stone fruit. On the palate there is good acidity, balanced by an ever-so-slight offdryness. Expensive, but worth it. Lyme Bay Pinot Noir Rosé, 2014 (Jarrold Deli, £14) From the southwest of England, this is a pale, limpid wine with strawberries and cream, cherries and rosehip on the nose. That creaminess continues through to the palate, with a healthy acidity. At just 10.5% alcohol, this is the ideal wine for quaffing on the patio on a hot, sunny day. Domaine du Pré Semele Sancerre Rosé, 2016 (Jarrold Deli, £21) An elegant Pinot Noir rosé from one of the best producers in the Loire Valley. Pale salmon in colour, it has floral notes, redcurrants and strawberry on the nose, with a complex, well-balanced palate. At last we are seeing quality Sancerre rosé become more mainstream in the UK.

www.feastnorfolkmagazine.co.uk

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THE WoRld’s best Gin has its home in Norfolk And that home is The Ten Bells on St Benedicts Street, Norwich, where Bullards is proud to produce hand crafted gins at the first gin distilley in the city in more than 150 years; voted Best Microdistillery 2016 and 2017. In addition to our award winning Bullards London Dry and Strawberry & Black Pepper Gin, we have one of the widest selections of gins in Norwich as well as an extensive range of wines, spirits and beers.

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18 3 7

B U L L...A R D S

FOOD & DRINK PAIRING -

S T E V E

H E A R N D E N

IN PERFECT HARMONY

A very long story accompanies my choice of dish but briefly, this dish originated from a well known chef based in the Champagne region of France. He asked me to check it out before putting it on his restaurant menu. He presented a whole Dover Sole which had been softly poached in the Coteaux Champenoise vin rouge. The Pinot Noir grape is usually used in Champagne but a few producers make a still red wine, usually only given to the guests. I must confess since then I have tested many chefs’ ability to produce this dish. The head chef at Barnham Broom decided to use turbot, and a brilliant change it was. It is a slightly less delicate fish and stood up well to the red wine. A glorious wine at £22.75 per bottle. Many people change to drinking white wine in the summer but I still enjoy a good red wine. So my second wine is the Valensol 2015 from Domaine la Bouysse in the Corbieres area of Languedoc. Made from the Carignan and Mouvedre grapes, this wine has a full bouquet of plums, violets and cherry. The deep colour only enhances its appeal. There is a little sugar on the tip of the tongue but this soon changes into a full bodied wine full of fruit and spice. A hot climate does help the alcohol level and so it's a robust wine to say the least! I have drunk this wine with many beef dishes but I especially enjoy it with pan fried beef fillet with a pistachio and pine nut crumb. A good value quality wine at £12.90 per bottle.

OUR WINE EXPERT STEVE HEARNDEN RECOMMENDS TWO LIGHT RED WINES FOR FISH AND BEEF THIS MONTH SINCE THE LAST ISSUE of Feast, I have hosted two wine and dine evenings at Barnham Broom. In the April edition I mentioned that I was planning to drink the Romanian rosé wine Busuioaca de Bohotin with Eton Mess. And, although I say it myself, it was a perfect match! Also at the dinner I went off piste a little with my choice of main course and wine. We tasted the Sancerre Rouge 2011 from Dominique Roger. Sancerre is a little town perched on a chalk hill and the soil is perfect for the more famous Sancerre Blanc from the Sauvignon Blanc grape. But the chalk soil and cool climate are perfect for the Pinot Noir grape and more and more wine makers are producing this gorgeous red wine. The balanced fruit flavours and light tannins all blend together to make this soft red wine which should be drunk cool, as it is full of flavour.

TASTEBUDS WINES, Norwich Road, Strumpshaw, opens by appointment. Visit www.tastebudswines.co.uk www.feastnorfolkmagazine.co.uk

CORNWALL

VIEW OF GODREVY LIGHTHOUSE

T R A V E L

WHY SURF, SAND, SUN AND FOOD ATTRACT TONY MALLION BACK TO ST IVES IN CORNWALL YEAR AFTER YEAR

tHE CALL OF

CORNWALL 86

PORTHGWARRA

ST IVES HARBOUR

IT WAS LOVE at first sight. Late one summerâ&#x20AC;&#x2122;s evening, a beautiful branch line gave me my first view of St Ives harbour. The lights twinkled, the beach below the station stretched out and the sea was an almost iridescent blue. That was more than half a century ago when I was a teenager on a school trip to the Cornish resort, but I was hooked and have returned regularly. St Ives has that sort of effect. It may have gently evolved with the years but still retains the same charm and narrow cobbled streets. I enjoyed that early experience of sun and surfing (somehow you never remember the rainy days). Later, the town became something of a hippy colony in the 70s when a strange smelling fug enveloped the pier each evening as flares were worn and guitars strummed. St Ives survived. The amazing quality of the light mixed with the rugged granite surroundings attracted then, as now, many artists, including Dame Barbara Hepworth whose studio and home became an atmospheric museum after she died there in 1975. Bernard Leach also set up his famous and influential pottery in 1920. It is this unique combining of art and culture with buckets and spades, surfboards and seagulls, which helps make the town so special.

THE ST IVES Tate, Barbara Hepworth Museum and Bernard Leach pottery are all year round attractions. The townâ&#x20AC;&#x2122;s popular arts festival takes place in September

Where else could you, as I did one afternoon during a recent September visit, be on the beach and swimming one minute then nip off to the St Ives School of Art nearby for a talk about the author Virginia Woolf before returning to the sand and sun an hour later? The Porthmeor surfing beach was once overlooked by the long disused ugly town gas works, with its airship shaped gas holder. There were those who, despite the glories of the sea, wanted the narrow site to become a swimming pool. Campaigners fought for an art gallery; a battle which was triumphantly won and rewarded with the breathtaking Tate St Ives where the views from the windows complement, if not overtake, the exhibitions. This transformed the town and helped to make it, even more, an all year round destination, so much so that after two decades and a lengthy closure which involved excavating into the cliffs, the Tate re-emerged last year, doubled in size. Over the years St Ives has also developed as a real foodie destination, too. True, there was always those local delicacies – the famed Cornish pasties and the inevitable cream teas (yes, it is Cornwall so the jam goes on first) which somehow taste even more special when you know that all the thick clotted cream is made by Rodda’s just down the road in Redruth. So many restaurants and cafes directly overlook the beaches and sea including the award winning Porthminster cafe and my own favourite at the smaller Porthgwidden Beach with its view of the Godrevy lighthouse. Just as light attracted artists, the eateries have drawn top chefs. Something which has really grown in size and confidence is the annual Food and

“SOMETHING WHICH HAS REALLY GROWN IN SIZE AND CONFIDENCE IS THE ANNUAL FOOD AND DRINK FESTIVAL“

FOOD AND DRINK FESTIVAL

CORNWALL -

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VISIT

Drink Festival which uses part of Porthminster beach for a whole weekend of stalls, samples and displays by both local and celebrity chefs. Music features in the evenings and the event draws in thousands. Throughout St Ives there is such a rich variety of places to eat, with even the humble fish and chips at the Harbour Fish and Chips served with a bit of style. Everyone will have their favourites but two of ours have never failed to please. The Tex Mex is long established, serving for me last time a tasty burrito followed by a delicious key lime pie. By contrast, the Caffe Pasta on the side of the harbour doesn’t disappoint as proven by ham hock terrine and apple and tomato chutney followed by smoked haddock tagliatelli with spinach and dill. The Queen’s Hotel has been in the town forever, but, encouraged by a recommendation from the food festival we tried it out last year. What a discovery! We did a taster of a light lunch with the most incredibly succulent roast beef sandwiches which eagerly sent us back later for an evening meal with perfectly cooked and served steak followed by

an apple crumble with ice cream which, although simple, was so attractively presented. Little wonder the place has earned two AA Rosettes. You’d hardly want to leave the town but we did become guinea pigs when the local coach operators Oates tried out both a new excursion and Mercedes midibus to explore some of the locations used to film Poldark, including visiting the tiny fishing cove of Porthgwarra near Land’s End. A tiny narrow lane with rock walls on either side tested our driver’s skill to the limit; how the BBC film crews, with their equipment, manage is a total mystery. Even that outing included a stop at a cafe at St Just where they went just a little bit further to make even a light lunch a touch more memorable. And finally a big thumbs up for the Godolphin Arms in Marazion, overlooking the spectacular St Michael’s Mount. This has been totally rebuilt in the last three years with the restaurant now a predominantly glass structure where good food tastes even better with the view of this jewel in the National Trust’s crown.

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The Globe Inn

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www.theglobeatwells.co.uk

THE GLOBE INN AT WELLS HAS NEW BEDROOMS SO YOU CAN GUESS WHO HAS BEEN TO CHECK THEM OUT - YES, EDITOR SARAH HARDY!

VISIT

Global Expansion

The Globe Inn IT’S ONE OF the friendliest places to stay in Norfolk - and in wonderful Wells, so it’s no surprise that The Globe Inn is adding to its number of bedrooms. Owners Stephen and Antonia Bournes, always great fun and very sociable, have long intended to convert the main building’s stables and coach house into more, much needed, bedrooms and now several of them are ready! The couple, who bought the hotel in 2013 after owning the very gorgeous Southwold Pier, have already worked their magic on the existing 17th century building, creating seven bedrooms, a large bar, a separate restaurant and quite frankly, very snazzy toilets. Now they have spent a further £675,000 creating 12 new bedrooms over three storeys in the lovely red brick building. Three are pet friendly, three are apart-hotels so you get your very own mini kitchen, and one is

‘easy access’. One, The Bolthole, is a very charming little single room which I thought was perfect for solos, say on walking or bird watching trips - or just people wanting to be a bit Greta Garbo! But all the rooms are decorated with great panache, with plenty of oomph from Antonia and overseen by Holly from Norwich-based Salt Interiors. As with the existing rooms, there are lashings of luxury, with bold wallpapers and super comfy beds. Bathrooms have a touch of the spa about them, with fluffy towels, and decent showers. Some of the new bedrooms stretch over a couple of floors and the second floor The Studio is quite dramatic all sloping ceilings, with masses of open plan airy space. The rooms all overlook the courtyard, where a wood-fired pizza oven will

“tHEY HAVE SPENT A FURtHER £675,000 CREATING 12 NEW BEDROOMS OVER tHREE STOREYS IN tHE LOVELY RED BRICK BUILDING“ 92

Naturally there is an emphasis on local produce, especially fish, and I thoroughly enjoyed my asparagus and Parmesan soup. Look out for well known suppliers like Marsh Pig, and Mrs Temple’s Cheese, but the menu has a bit of attitude too, with curries quite a speciality. My king prawn Madras was spot on, with more than a healthy kick! The crab salad, with the seafood supplied by local fisherman Andrew Frary, looked fresh out the water while the Arthur Howell steaks were getting fellow diners drooling! Don’t miss the puds, with the dark chocolate delice with coconut rum and honeycomb ice cream a winner with the Feast Norfolk team. The Globe Inn is an easy place to love. It is always welcoming, doesn’t try too hard and just draws people in.

KEEP YOUR EYE out for events at The Globe Inn, such as a Steak Night every Wednesday. Don’t forget the hotel also has a beach hut that you can rent and there’s also a four bedroom holiday home, Spicer’s, on The Buttlands, available to rent. And looking ahead, winter wedding receptions, where couples can hire the whole hotel, are popular.

soon have pride of place alongside two Big Green Egg smokers where the hotel’s chefs should work wonders with fish and meats. ‘The courtyard was really popular last summer, with the pizzas flying out!’ says Antonia. ‘So this summer, we will serve from noon to 9pm - straight through.’ They also share a residents’ only rooftop terrace, complete with comfy sofas, which is a perfect spot to simply chill. The bar, with a good selection of local artisan spirits, especially gins, and plenty of Norfolk beers such as Woodforde’s and Adnams available, is a great meeting spot. People spill out onto the hotel’s terrace which overlooks a very pretty square, The Buttlands, where there’s always something happening. And popular Staithe Street, which takes you to the quay, is packed with plenty of little independent shops. I can’t resist the pet shop which rather shows how my priorities have changed but there are some great gift stores, too. Look out for Redfearn and Daughter where there are stylish clothes and Emma Bridgewater pottery to browse amongst. Food remains core to what The Globe Inn offers, with Paul North, from The Victoria Inn at Holkham, now in the kitchen. And with Christopher Allen as general manager and Stewart Kayne as assistant manager, it is a strong, cohesive team, which shows.

Our kitchen gardener Ellen Mary tells us all about Swiss Cha rd and uses it in a tasty recipe

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ELLEN MARY is a presenter, journalist and garden designer. You can contact her on social media or at www.ellenmarygardening.co.uk

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ONE LEAFY VEGETABLE which I always grow on my allotment is Swiss chard. It is so easy to grow and a great way to fill in some space. The brightly coloured stems of rainbow chard are a super addition to both the plot and plate, with colourful white, red, yellow and green stems. Not only does it look great but it is hugely powerful in nutritional value, being full of vitamins K, A, C plus many minerals.

ELLEN MARY

Swiss Chard

[Serves 4

RECIPE WITH ELLEN MARY

SWISS CHARD ‘BRIGHT LIGHTS’

With a long history of various names, Swiss chard was only grown commercially from 1888. With so many names across all countries, the full history is hard to trace but it has been eaten by everyone since the 17th century and is actually a beet. It is still called by many different names but Swiss Chard Bright Lights is easy to spot due to its colours and it is a great way to brighten up your kitchen garden as it can even be grown in pots.

How to grow GROW Seeds can be sown in a seed tray, small pots or directly outdoors from March to July. They need moist, fertile soil and happily grow in full sun or with a little shade. Sow seeds thinly, about 1cm deep, in drills which are 30cm apart. CARE When the seedlings are large enough to handle, thin them out to about 7cm apart for tasty baby leaves and 15cm to 25cm for larger more mature plants. Keep the soil moist to help stop it bolting but it is generally an easy to care for crop. HARVEST Start harvesting baby leaves about 50 days after sowing. Smaller leaves are great in salads and, as they grow, are more suited to being cooked. Cut outer leaves first, about an inch from the base, and more leaves will continue to grow, up until the first frosts.

POTATO, BROCCOLI & CHARD BAKE

Adding small leaves to your salads is a great way to fill your bowl with more goodness throughout the summer, but using larger leaves (before they get too big) in a hot dish is a great way of showing off the colours and benefitting from all of the nutrition. INGREDIENTS A couple of handfuls of freshly harvested chard leaves; 4 large potatoes, peeled and roughly chopped; a splash of olive oil; 3 garlic cloves, grated or pressed; 6 florets of broccoli, roughly chopped; Cheddar cheese, to top; salt and pepper METHOD 1. Heat the oven to 180°C 2. Trim the stems a little and then roughly chop the chard leaves and stems 3. Boil the potatoes in a pan of salted water 4. Add the chard and simmer until tender and then drain the water from the pan 5. Add the olive oil to a pan and cook the florets of broccoli 6. When slightly browned, add the garlic and mix well until the garlic has softened 7. Mix the potatoes and chard in the same pan as the broccoli and garlic 8. Transfer to an ovenproof dish, grate some cheese on top and bake in the oven for about 15 to 20 minutes, until the cheese is well melted and slightly crispy 9. Serve with your favourite fish or meat.

A TASTE OF SUMMER RACHEL BIRTWHISTLE

This month Rachel Birtwhistle celebrates salad crops in her second summer at the allotment and discovers how a little bit of sunshine can go a long way

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ET’S JUST all agree on one thing before we go any further: spring was a bit of a write-off, so all hail the start of summer and what will hopefully be a bit of seasonal redemption. June is here, and I’ve swapped waterproofs and wellies for shorts and sun cream as the temperatures rise. Down on the allotment I am not the only one celebrating the sunshine - my salad crops, boosted by the warmth, are ready to be harvested and right on cue as delicate salad leaves are a summer staple. Bags of cut salad adorn the shelves of all the supermarkets and they are a popular choice but pricey to buy; crazy when you think salad is something that is ridiculously cheap to grow. This year I have mixed my own salad seeds to create a bed of assorted leaves. ‘Succession sowing’ is key to ensuring you don’t have your own body weight in salad ready to eat at the same time. I sow mine every couple of weeks in small batches to ensure a constant supply. I also don’t worry too much about reading the instructions, a never-ending catastrophe in most aspects of my life, but as far as salad seeds are concerned I’ll be harvesting the plants when they are so young that sowing density isn’t much of an issue. Salads also make really good ‘catch crops’ which can be sown in between slower growing larger crops to make use of otherwise empty areas if growing space is in short supply. ‘Micro leaves’ have a peculiar cult following with some foodies and growing-your-own allows mere mortals such as myself to claim to be gastronomically ‘on-trend’. Pluck these

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little seedlings when they produce their first leaves. Don’t feel restricted to salads - loads of veg and herbs also make for tasty micro leaves. I’ll be picking chard, beetroot, peas and radish shoots for my super stylish salads this summer. Top tip if you are short on outdoor space – micro leaves can be germinated on damp kitchen roll popped in a seed tray and snipped with scissors once the seedlings are ready. The longest day of the year is on June 21 and the increased hours of sunlight make an enormous difference to all the crops on the allotment. This month will be the first opportunity to harvest beetroot, radishes, strawberries, gooseberries, new potatoes, Swiss chard and spinach. This year I have also grown broad beans for this first time so if I’m lucky I may be able to pick some of the pods towards the end of the month. I’m also going to be busy transplanting my young sweetcorn plants. These plants are pretty unique as, unlike most crops, they are not pollinated by insects. It needs pollen to fall from male flowers onto female flowers which is why this crop is ‘block planted’. My bed is rectangular so I’ll be planting my sweetcorn in blocks rather than in long rows so pollination can take place. June is without doubt a turning point in the growing calendar; the days are lengthening, the temperatures rising and everything at the allotment is growing. It’s the first real taste of summer and very welcome it is too! • Keep up with Rachel’s allotment @treatlikedirt

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LEFT TO RIGHT: RICHARD HUGHES, NICK MILLS, CHRIS COUBROUGH & RICHARD BAINBRIDGE

www.norfolkfoodanddrink.com

GET OUT THE GLITZ! NORFOLK FOOD AND DRINK HOLDS A FAB-U-LOUS GALA DINNER NEXT MONTH. HERE’S THE LOW DOWN ON WHAT’S ON THE MENU AND WHAT TO WEAR

Tell us a little about the evening on July 6 The Patrons’ Gala Dinner is a fabulous evening of mouthwatering food prepared by our four patrons, chefs and restaurateurs, Richard Hughes, Richard Bainbridge, Nick Mills and Chris Coubrough. Furthermore, it will take place in the wonderful surroundings of Norwich Cathedral Close, as the evening will be held in a marquee in the grounds of Norwich Lower School, overlooked by the magestic Norwich Cathedral.

has received. This year we are so lucky to have been sponsored by fantastic local business Norwich Cosmetic Clinic, and Norwich School have very generously supported us by giving us the fabulous venue. In addition, all wines have been sponsored by NW Brown and we have also had support from Creative Sponge and Redmonds Luxury Print. Our superb cheeses have all been donated, along with chutney from Candi’s Chutney and coffee from Javabean and flowers from English Peonies. As if this wasn’t enough, The English Whisky Company has kindly donated a bottle of Nelstrops PX Port for every table!

How many years has it been going? This is the second time we have hosted such a dinner, the first time being in 2016. We hope that it might become a biennial event for Norfolk Food and Drink but its success is entirely dependent on the incredible support it

What's the idea behind it? Norfolk Food and Drink is a not for profit organisation, which has been running for 14 years and offers free advice and support to the county’s food and drink industry. We receive no public funding or grants for the work

we do so our future is dependent on our incredible sponsors and any funds we are able to raise. So the Patrons’ Gala Dinner is aimed at raising awareness and funds for the work we do. Who is providing the food? We have canapés created by Chris Coubrough of Flying Kiwi Inns; the starter prepared by Richard Bainbridge, Chef Proprietor of Benedicts Restaurant; the main course from Chris ‘Buzz’ Busby and the team at Brasted’s; and dessert created by Richard Hughes, Chef Proprietor, The Assembly House Norwich and owner of Richard Hughes Cookery School, and Kate Barmby, Champion of Norfolk Food and Drink. What can we expect to eat? Where possible, the food has been locally sourced and whilst we don’t want to give the menu away, we can confirm guests will be enjoying Thornage Hall potatoes, Norfolk Quail, and local fruit and veg, as well as a magnificent cheese board consisting of Baron Bigod, Fielding Cottage, Mrs Temple’s, Nortons’ Dairy and Ferndale. Anything else we need to know? Throughout the evening, guests will have each course introduced to them by the patrons, along with a wine pairing masterclass from the team at Adnams. In addition, there will be live music and entertainment from Tommy Winn; and an auction of incredible prizes, many with a food and drink theme, hosted by Chris Bailey! How can we get tickets? Tickets are £100 per person and include an Adnams drinks reception with G&T and fizz, a three course meal, all wines courtesy of NW Brown, a cheese board, Port and coffee. For details on how to book, please contact Anna Stevenson, Coordinator for Norfolk Food and Drink, email anna@ stevensonconsulting.co.uk. Most importantly - what should we wear? Black tie – this event is not the night to hold back, so get out the glitz! This column is supported by Norfolk Food & Drink and highlights its Proudly Norfolk members. For more details, visit www.norfolkfoodanddrink.com

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EEC). This allows a direct comparison between different manufacturer models but may not represent the actual fuel consumption achieved in ‘real world’ driving conditions. Optional wheels may affect emissions and fuel consumption figures. Image shown for illustration purposes only. More information is available on the Audi website at www.audi.co.uk and at www.dft.gov.uk/vca Robinsons Autoservices Limited trading as Norwich Audi is a broker and not a lender and can introduce you to a limited number of lenders, who may pay us for introducing you to them. #At the end of the agreement there are three options: I) own the vehicle: pay the optional final payment; ii) return the vehicle: subject to fair wear and tear, charges may apply; or iii) replace: part exchange the vehicle. *Payable with optional final payment. ^With Solutions Personal Contract Plan. 18s+. Subject to availability and status. Terms and conditions apply. Offer available when ordered between 4th April and 2nd July 2018, and registered by 30th September 2018. Indemnities may be required. Offers are not available in conjunction with the scrappage scheme or any other offer and may be varied or withdrawn at any time. Accurate at time of publication [May 2018].Freepost Audi Financial Services.

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SUMMER HAMPERS

Experience a wine tasting from our

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Chateau Saint Pierre Cuvée Tradition Rosé 2017 AOC Cotes de Provence

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Grapes: 40% Grenache and 60% Cinsault Colour: Elegant robe with some salmon-pink highlights. Nose: Powerful nose, white peach with spicy notes, evolving towards dried apricots, guava, exotic fruit. Palate: Great fullness in the mouth, a rich wine with great character. Food: Super summer tipple or perfect match for Mediterranean-style cuisine.

Fresh Local Strawberries A taste of summer NOW INSTORE. Local Asparagus also available

Mark Bingley, Easter Opening Master of -Wine Good Friday 8.30am - 5.00pm

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Feast Norfolk Magazine June 18 Issue 27

Articles inside

The Call of Cornwall

Savoury Cornbread Muffins

From Pot to Plate

Waste Not

New House Rules