ISSUE 50
SEE PAGES 2-3
WHERE GREAT FOOD DRINK GO TOGETHER!
&
“IF YOU WANT TO COMPETE, ADVERTISE IN ELITE”
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W HI TE HA RT W E S T
B E R G H O L T
ELITE MAGAZINE
30/11/2015 15:58
FA NCY
MID-W
A
EEK
TREAT?AY
SD W EDNENIGH T STEAKmeals and have a
! steak ine on us Buy two house w bottle of SPECI A L OF F
ER
WHITE H A RT W E S T
B E R G H O L T
Great food and a warm welcome awaits... If you’re looking for a relaxed friendly pub/restaurant with excellent food, then this is the place for you. The White Hart, under new management, is situated just outside Colchester in one of the most beautiful villages
FOOD SERVING TIMES
in Essex. Pop in and give us a try, there’s plenty of parking too.
MON-TUES: Noon – 4:00pm
Throughout the summer time why not enjoy our beautiful, safe, child-friendly garden and a meal cooked outside on our
WED-SAT: Noon – 8:30pm SUNDAY: Noon – 4:00pm
custom-made BBQ or, during the winter months, venture
PHONE
inside and eat and drink in the warmth of our open log fires.
01206 243330 / 07519 868011
Our lunch time and evening specials menu have been specially created to provide something for everyone at fantastic value and, where possible, we aim to cater for any special dietary needs.
www.whitehartwestbergholt.com White Hart, Nayland Road, West Bergholt, Colchester CO6 3DD
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FREE
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The Anaerobic Digester plant at Boxford Farms
The Boxford Group win Best Green Enterprise BALE award Hot on the heels of becoming one of the East Anglian “Green 100” companies, the family owned Boxford Group – which incorporates Stoke by Nayland Hotel, Golf & Spa and Boxford Suffolk Farms – has just won another prestigious green award at the Suffolk Agricultural Association’s annual awards dinner.
T
he award for Best
Nayland Hotel, Golf & Spa resort
in both our farming and our
Green Enterprise
and to the Copella processing
hotel and leisure businesses.
business was presented
plant. Solar panels have also been
Our parents started farming here
to the two companies
installed on all the hotel, country
over 60 years ago – and were
in recognition of their outstanding
lodges and farm buildings, and
founder members of the Soil
contribution to the environment.
environmentally friendly practices
Association. They were always
They have built a 750 watt
are strongly adhered to in the
very conscientious about taking
Anaerobic Digester unit which is
management of the golf courses
care of the environment and so
fed with pomace from the Copella
and fruit orchards.
would have been very proud to see the next generation continuing
juice plant and maize, and they have also installed five Biomass
Family Group Director, Tamara
to follow these practices in all
Boilers on their farm and at the
Unwin, said: “We are really thrilled
areas of the business”.
hotel which are fed with wood
to have been presented with this
chip from the golf courses and
award which recognises our
fruit orchards. These processes
substantial efforts to reduce our
together provide power to
carbon footprint, and to hopefully
Boxford Suffolk Farms, Stoke by
eventually become self-sustainable
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F
estive Events at SbN Hotel!
Christmas Day Lunch | Boxing Day Entertainment | New Year’s Eve Parties
• Christmas Day Lunch – Friday 25th December from 12.30pm 5-course lunch with mince pies and Christmas crackers!
• New Year’s Eve Gala Ball – Thursday 31st December from 7.30pm 5-course menu with a live band (Jukebox Fury)!
• Boxing Day Brunch – Saturday 26th December from 11am Pancakes, cereals, fruit and cooked options – your choice!
• New Year’s Eve Supper & Disco – Thursday 31st December from 7.30pm Hot & cold buffet with a live DJ!
• Irie J, Soul Singer – Saturday 26th December from 8pm An incredible entertainer – back by popular demand!
• Fawlty Towers – Saturday 2nd January from 7pm 3-course dinner, performed scenes and audience interaction!
www.stokebynayland.com
Call the SbN Team on 01206 265837 or email sales@stokebynayland.com for more information or to book. Stoke by Nayland Hotel, Golf & Spa, Keepers Lane, Leavenheath, Colchester CO6 4PZ | Tel: 01206 262836 Elite_F&D50_SinglePages.indd 5
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The Cooking Pot
Fruity Christmas stuffing Method
Ingredients
Heat oven to 200C/180C fan/gas 6. Tip the cranberries
100g dried cranberries
into a bowl and cover
½ tbsp olive oil
with boiling water.
1 onion, thinly sliced
Meanwhile, heat the oil in a frying pan and soften the onion. Tip
50g blanched almonds 2 clementines, peel on, quartered 100g dried figs, roughly chopped 1 eating apple, grated
into a large bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Leave to cool, then roughly chop. With their peel on, whizz the clementine quarters in a
¼ tsp cinnamon
food processor until puréed. Drain the cranberries.
½ tsp allspice 350g fresh breadcrumbs
Add the nuts, clementine purée, cranberries and the
1 tbsp chopped rosemary
remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together,
large knob of butter
then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.
Nutritional information Per serving Calories
Carbs
Sugar
295
52g
19g
15%
20%
32%
Fat
Saturates
Protein
7g
1g
7g
10%
5%
14%
Preperation: 20 mins Cooking: 50 mins
Of an adult’s reference intake Recipe from the BBC’s Good Food magazine, December 2013
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ELITE FOOD & DRINK
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M E R R A F MARKETS S’
M
ore and more people are starting to question where their food actually comes from. The growing issue of “food miles” – the distance food
travels from field to plate – and how what we buy affects our environment is ever important as fuel prices continue to increase. As a result, local
DIARY DATES Brightlingsea Farmers’ Market
an excellent place to buy locally produced food.
The last fourth Saturday of the month at Brightlingsea Community Centre, Lower Park Road – 9:00-12:00
How does it work?
Colchester Farmers’ Market
Farmers’ Markets are growing in popularity and are
Local farmers and producers man their own stalls and sell food that they have produced themselves, giving you an opportunity to chat to the farmer himself
The first Friday of the month, Colchester Arts Centre, Church Street – 9:30-12:30
about the conditions his animals are reared in and how he grows his crops. By buying direct from the producer and not from a supermarket, you also cut out the middle man meaning prices are often cheaper.
What can I buy?
Rowhedge Farmers’ Market The first Saturday of the month with the exception of January and August, Rowhedge Village Hall, Rectory Road – 9:30-1:00
Farmers’ Markets offer a huge variety of produce ranging from meat, fish, fruit, vegetables, jams, honey, cakes, bread, flowers and much more. 8
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Focus on Community Projects
Colchester Food Bank
Helps local people in times of crisis CAN YOU HELP?
Give food
If you would like to be involved
In-date, non-perishable food
in helping with the work of
YOU CAN GIVE MONEY
items are always welcome. You
Colchester Foodbank, please
GIVE FOOD
can take them to the Foodbank
contact Corinne Thompson on
GIVE YOUR TIME
yourself or contribute via local
01206 621998 or email info@
supermarkets.
colchester.foodbank.org.uk
Volunteer
Colchester Foodbank is open
Gifts of food, time or funds help stop local people going hungry.
Help is needed:
Monday to Friday from 10:00-
Donate money
• Sorting food for distribution
14:00 at 33 Moorside Business
Regular or one off donations
• Working in the Foodbank centre
Park, Moorside, Colchester
all help to keep the Foodbank
• Helping at supermarket
CO1 2ZF.
running. Cheques and standing
collections
orders can be sent to: Clive
• HR and volunteer scheduling
Joyce, 9 Blackwater Avenue,
• Grant applications and
Colchester, CO4 3UY
fundraising.
Big or small, every gift you give helps transform lives ELITE FOOD & DRINK
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Love It or Hate It
MARMITE
Love it or hate it – it’s official… MARMITE IS GOOD FOR YOU! Marmite was discovered by
Marmite was included in
Marmite became so popular that
accident in the 1800s, when
soldiers’ rations in World War I
a second factory was opened
Justus Liebig, a German scientist,
and was popular among civilians
in Vauxhall, London. However,
realized that brewers’ yeast
and the military between 1939
local residents complained
could be eaten as a concentrate.
and 1945. In 1999 the company
bitterly about the awful smell
In 1902 the Marmite Food
sent extra supplies to homesick
and tried unsuccessfully to
Company was founded in
British peacekeeping troops in
get their rates reduced. They
Burton on Trent, a centre for
Kosovo.
were, therefore, relieved when the factory closed in 1967. But
the brewing industry, where yeast was in plentiful supply.
Marmite is very versatile. It is
Marmite has gone from strength
The recipe originally included
used to flavour other foods
to strength: 6,000 tons are sold
spices, salt and celery but folic
and is also believed to keep
every year; 27 jars are sold every
acid, vitamin B12, thiamin and
mosquitoes away.
minute and 85% of all sales are in Britain.
riboflavin were later added in high concentrations. Evidence shows that vitamin B12 is very good for older people and folic acid is very important for women of childbearing age and that many are deficient in these vitamins. The word ‘marmite’ is the name of a French casserole dish called a marmite (pronounced Marmeet). In the Normandy port of Dieppe, a popular fish stew is known as a Marmite Dieppoise. Ever since the 1920s the red and yellow label on the jar has had a picture of a marmite on it.
Image courtesy of www.notonthehighstreet.com
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&ANCYäj4EAäATäTHEä2ITZkäINäYOURä(OMEäORäATäYOURä7EDDING
6INTAGEä#HINAä(IRE We are truly passionate about the beautiful decorative delicate china that adorned our tables in years gone by. Whether you are planning tea in the garden, a wedding, baby shower, christening, hen party, birthday party, charity event or even a corporate meeting — we are the people to call. Rose Garden have a wide selection of bone china in beautiful designs and stunning patterns to choose from. We can also provide elegant cake stands, glasses, cutlery, candle holders, vases, tablecloths and bunting — everything you need for a great time. If you don’t have time to cook, our brilliant baker can rustle up a mouth-watering mountain of fancy cakes including cup-cakes of all flavours, plain and fruit scones, a wonderful lemon drizzle cake and much more! Rose Garden caters for parties in north Essex and south Suffolk. So put on your party hat and get in touch!
www.rosegardenvintagechinahire.co.uk
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(01 206) 71 0779 07909 5 43645
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The Cooking Pot
Cheese & Marmite scones Method
Ingredients 140g self-raising flour
Heat oven to 190C/fan 170C/gas 5. Mix the flours and baking powder in a mixing bowl with a pinch of
140g wholemeal flour
salt, if you like. Add
1 tsp baking powder
the butter and rub with your fingertips until
50g cold butter, cut into small cubes
processor). Stir in ½ of the cheese and make a well in
mixture resembles fine breadcrumbs (or use a food the centre.
85g mature cheddar, grated 1 egg
Whisk the remaining ingredients together and pour
1 tbsp Marmite
together to make a soft, but not sticky dough. Add a
into the well. With a cutlery knife, bring the mixture
2 tbsp Greek or natural yogurt 3 tbsp milk, plus extra to glaze
little more milk if the dough is too dry. Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones using a round cutter, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for
Nutritional information Per serving
10-12 mins until golden. Cool on a wire rack.
Calories
Carbs
Sugar
226
25g
1g
11%
10%
1%
Fat
Saturates
Protein
11g
6g
9g
16%
30%
18%
Preperation: 15-20 mins Cooking: 10-15 mins
Of an adult’s reference intake Recipe from the BBC’s Good Food magazine, May 2006
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Fish Shop L I T T L E
T H E
Traditional fishmongers Wholesale and Retail Specialising in seasonal locally caught fish Smoked and shellfish Seafood platters made to order Try our cook-in-bags, no mess, no smell, perfect results every time OPENING HOURS Tuesday to Saturday 9am - 5pm
34 HIGH STREET Elite_F&D50_SinglePages.indd 13
|
KELV EDON
|
01376 57 3535
30/11/2015 15:59
? W O N K U DID YO
0 a year 0 1 £ t n e p s s If each of u SSES E N I S U B L A more on LOC ould w t i , s e r o t s n i a instead of ch a year n o i ll i m 3 £ a r put an ext ould w d n a y m o n into our eco re jobs o m s d n a s u o create th every year. al
#SupportLoc
Shop Local ❤
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The Cooking Pot
Marmite carbonnade Ingredients 85g unsalted butter, plus extra for spreading
Method Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large
4 onions, halved and sliced
cast-iron casserole
3 garlic cloves, peeled and smashed
over a medium heat,
1½ kg stewing steak, cut into large cubes
add the onions, then
850ml beef stock
fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end, then
1½ tbsp plain flour
transfer everything to a bowl. Turn the heat up a little,
400ml can Guinness
season the beef with salt and pepper and seal it in
About 10 thyme sprigs, tied into a bunch
batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan
2 bay leaves
with a little stock as you go along.
1 tbsp light muscovado sugar 2 tsp red wine vinegar
Return the onions and beef to the pan, sprinkle over
2-4 tbsp mushroom ketchup (optional)
the flour, stir, then pour over the Guinness and stock.
1 celery heart, trimmed and sliced
Add the herbs, sugar, vinegar, mushroom ketchup (if using) and some seasoning. Bring the liquid to the boil,
About 2 tsp Marmite About 25 thin slices French bread (about ¾ baguette – day-old is fine)
cover, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage. Remove the casserole and turn the oven up to 200C/
Nutritional information Per serving
fan 180C/gas 6. Discard the herbs, check for seasoning, then add the celery. Mix the remaining butter with
Calories
Carbs
Sugar
520
24g
7g
26%
9%
8%
Fat
Saturates
Protein
27g
13g
44g
38%
65%
88%
about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmiteside up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.
Preperation: 40 mins Of an adult’s reference intake Recipe from the BBC’s Good Food magazine, April 2009
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Cooking: 2 hrs, 10 mins
ELITE FOOD & DRINK
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