Feast Norfolk Magazine November 18 Issue 31 by Feast Norfolk Magazine

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E D I T O R ' S

L E T T E R

WELCOME TO THE NOVEMBER ISSUE which has a real Christmas theme to it. It can, we know, be an overwhelming time of year so take a deep breath, kick back and just enjoy what we have to say about it all. For a start there’s our annual gift guide, where we suggest presents for keen foodies, whether they might like a bottle of gin or a delicious brownie! As usual, we support and promote local producers who offer up something a little bit different for us all. And, who doesn’t love an edible goodie on the Big Day? So much better than yet more hand cream or a vase. We also talk turkey, Norfolk Blacks in particular, and give you a few tips on their cooking and carving.They really do look majestic, don’t they? And Lucy Bartlett shares her fail-safe Christmas pudding recipe for us as we suggest a few gadget and gizmos for Stir Up Sunday which takes place later this month. We recommend six of the best cosy fireside pubs in which to enjoy those long dark nights, while Woodforde’s Brewery tells us what we should be drinking! And we call by the Fritton Arms in South Norfolk, on the beautiful Somerleyton Estate. Our recipes include a winter spiced pud from our free from writer Sara Matthews, a kohlrabi slaw from our kitchen gardener Ellen Mary and a rather delicious looking mackerel dish from Stuart Deuchars at the Bank House in King’s Lynn. So, hopefully there is something to tickle your fancy this month - I love Keiron Tovell’s shots of the fallow deer at the Holkham Estate - and we’ll be back next month with ideas for our ultimate Christmas feast. Oh, yes! Congratulations to Nicola from Norwich who won our September competition which is a stay at the lovely Beechwood Hotel in North Walsham. Don’t forget to enter this month’s competition which is the chance to win a trip to The Crown Hotel in Wells and a dip in one of the copper baths. Do keep in touch - don’t forget you can subscribe! And have a look at our new-look website which we’re slowly but surely building up. Happy reading

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk www.feastnorfolkmagazine.co.uk

MARK NICHOLLS follows a trail of Mughal emperors and Maharajahs across northern India.

TAJ MAHAL, AGRA

ABOUT US 05 Editor’s Letter WHAT’S ON 14 Emma Outten gives us the lowdown on all the foodie events in November 18 It’s the start of ‘he’s behind you’ season check out our guide to pre-panto dining at a theatre near you 24 We all love a spot of news and gossip, don’t we? Keep in touch with all the happenings with our feature 38 The Grove in Cromer and The Norfolk Mead in Coltishall are joining forces this winter to offer ‘The Norfolk Tour’

COVER STORY

40 It’s time to talk turkey!

FEATURES 09 This month’s Spotlight focuses on the Fritton Arms, part of Fritton Lakes Holiday Resort on the Somerleyton Estate 27 Our essential Christmas gift guide for food and drink lovers 58 Find a cosy pub to enjoy as winter arrives REGULARS 23 Sarah Hardy tells us about her Italian cookery course at City College, Norwich

46 This month’s photo essay follows the herd of fallow deer at Holkham 61 Our gadgets and gizmos page gives you ideas for Stir Up Sunday 62 The regular chef Q&A feature meets Stuart Deuchars of the Bank House in King’s Lynn 66 Jarrold’s selection of new cookbooks has plenty of ideas for Christmas entertaining 98 Our Proudly Norfolk feature meets Leigh Goodsell, natural honey producer EATING OUT 53 Mark Nicholls and his wife, Sharon, enjoy a special supper at the WinePress, at the Maids Head Hotel in Norwich 56 Emma Outten heads east to Lound, near Lowestoft, for a village pub lunch COLUMNISTS 22 Charlotte Gurney of White House Farm is looking forward to the farm’s annual Christmas market 73 Small business owner Elaine Reilly is gearing up for Christmas, in the workplace and the home

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75 Andrew Jones of Farmyard in Norwich and the Dial House in Reepham is on a mission to pedestrianise St Benedicts Street in The Lanes 77 Roger Hickman tells us why he loves autumn and shares a nutty recipe 82 Rachael Parke has the inside view on life front of house, which can involve kissing strangers! RECIPES 13 The Fritton Arms offers up a beetroot carpaccio and a buttermilk pudding 43 Jamie Archer has turkey and cranberry sausage rolls for us 60 Lucy Bartlett shares her favourite Christmas pud recipe 65 Stuart Deuchars of the Bank House in King’s Lynn has a great mackerel and mussel dish for us 68 Sara Matthews, our free from recipe writer, has red rice and vegetable stuffed squash with apple slaw, plus winter spiced blueberry, almond and chia pudding 95 Ellen Mary offers us a winter slaw, using kohlrabi

DRINK 78 It is dark beers for dark nights, according to Woodforde’s Brewery 80 Andy Newman tells us how to survive and enjoy a wine tasting session 83 Steve Hearnden is back from Niagara Falls, where an ice wine distillery is where it’s at GROW YOUR OWN 94 Kitchen gardener Ellen Mary introduces the quirky but tasty kohlrabi 96 Rachel Birtwhistle loves the squashes and pumpkins that fill her allotment at this time of year Travel 85 Emma Outten fires up the woodburner and enjoys a weekend in a cosy yet luxurious c ottage near Reepham 88 Mark Nicholls follows the trail of Mughal emperors across Northern India COMPETITION 84 Win a stay at The Crown Hotel in Wells - and a dip in one of their wonderful copper baths

THE TEAM

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Scott Nicholson, Matthew Custance, Hanneke Lambert, Design 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

Mark Nicholls, Andy Newman, Ellen Mary, Rachel Birtwhistle, Rachael Parke, Andrew Jones, Elaine Reilly, Roger Hickman, Steve Hearnden, Sara Matthews, Lucy Bartlett, Keiron Tovell, Julia Martin

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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

THE ZERO FOOD MILES

HERO

THE FRITTON ARMS IS AT THE HEART OF FRITTON LAKE HOLIDAY RESORT, ON THE SOMERLEYTON ESTATE. EMMA OUTTEN MEETS THE TEAM AND HEARS ABOUT THE EXCITING NEW DEVELOPMENTS PLANNED FOR NEXT YEAR

www.feastnorfolkmagazine.co.uk

S P O T L I G H T

ality u q d o o g y ll a e r ot g e ’v " We we d n a p e t s r o o d r u o n o food r to get don’t have to go too fa place" it. It’s quite a unique

GENERAL MANAGER WILL DURRANT

www.somerleyton.co.uk

ITH LORD SOMERLEYTON himself getting hands on and staking out an area for a new heated swimming pool at Fritton Lake, there are clearly some exciting new developments taking place at the holiday resort on the Norfolk/ Suffolk border. Fritton Lake is part of the historic and prestigious Somerleyton Estate, and the resort offers retreat holiday homes, set in 250 acres of mature woodland. At the heart of it all is the Fritton Arms, one of two estate pubs, and one which is renowned for its good food, using Somerleyton’s own produce. You only have to look at the abundance of fruit and vegetables piled high on the kitchen table to see that it doesn’t get much fresher than this, coming as it does from the nearby Kitchen Garden at Somerleyton Hall. The Garden would have historically served the Hall with fruit and vegetables, and is now providing

VISIT

inspiration for the seasonal menu at the Fritton Arms, alongside the produce grown in the Victorian glass houses and the famous Paxton Peach Cases. Take a look at a sample menu and you will spot peaches, figs and beetroot – all from the Estate. Not many places can lay claim to zero food miles and the team of chefs led by Executive Estate Chef Ashley Hancill at the pub are lucky to lay their hands on produce that’s either raised or grown on the 5000-plus acre Estate. Ashley's resume is impressive, having worked at The London Hilton on Park Lane, Claridge's Hotel, the iconic Balthazar in New York and worked with famous chefs such as Alastair Little and Gary Rhodes to name but a few. Owner Hugh Somerleyton says: 'Locally sourced seasonal ingredients have been foodie buzz words of recent times, however here we can go one step further than most by using our own Estate produce with zero food miles and we’ve found this has been a big attraction with people travelling to the pub to eat and stay with us to experience the food we have on our menu. Where we don’t have an ingredient for a particular dish our ethos is to find it as close to the Estate as possible whether that’s from a neighbouring farmer or local fisherman.' These days, 80 Welsh Black Cattle and 120 Norfolk Horn Lamb and Welsh Black Mountain Sheep roam freely on the Estate. And, as Hugh says: ‘You’ll often find interesting cuts of meat you’d struggle to find elsewhere. We also have a hand built Italian wood fired oven that can reach temperatures of more than 600° degrees which can cook select cuts of meat in seconds, whereas for other cuts we slow cook for several days or more. ‘The game season is now with us, so expect to see partridge, pheasant, wild duck and Estate venison on the menu.' Last year the Fritton Arms was named a finalist in several awards, including Best Farm to Fork in the Norfolk Food and Drink Awards, and Best Food Attraction and Best Independent Hotel in the Norfolk and Suffolk Tourism Awards. The zero food miles was also a draw for new General Manager Will Durrant, who has come from the Ivy House Country Hotel in Oulton Broad. He says: ‘We’ve got really good quality food on our doorstep and we don’t have to go too far to get it. It’s quite a unique place,’ he says, of the pub which can do around 80 covers each sitting.

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S P O T L I G H T

The bar keeps an ever changing collection of local ales, which might include Lacons, Woodforde’s, or Greene King, plus Aspall Cyder and St Giles Gin are also on offer. Will says: ‘We’re about supporting local businesses as well,’ although he adds: ‘We are making our own sloe gin.’ As for accommodation, he explains that the pub has nine individually style bedrooms, or else you can rent a farm cottage, or one of the many retreats, including the new-for-this-year ones in Hill Wood, and the Shed Room cabins. Will is excited about joining the team, particularly because of all the new developments planned for the resort. ‘It’s always nice to be at the start of something,’ he says. For example, over the next few years these will include an open barn with wood-fired oven and bar, serving food and drinks all day. Hugh sums up by saying: ‘The inspiration behind my vision for Fritton Lake Resort stems from visiting Soho Farmhouse in Oxfordshire, which is impressive. ‘Our resort comprises a range of accommodation including cabins, cottages and a pub with rooms with considerable expansion and development taking place right now for new facilities, including a walled heated swimming pool, clay and grass tennis courts, adventure play, cinema and additional watersports planned from 2019 together with a private membership.’ He adds: ‘We are also embarking on an ambitious 1000-acre rewilding project around our naturally beautiful lake.’

R E C I P E S

BEETROOT CARPACCIO INGREDIENTS 2 red beetroots; 2 golden beetroots; 200ml of red wine vinegar; 1 lemon; 50g of natural or Greek yoghurt; 50g of honey (we use Somerleyton honey); 100g of hazelnuts

"We like to use edible flowers or micro herbs for extra flavour on this dish, it also makes it look beautiful"

SERVES 4-5

METHOD 1. Set aside one of each beetroot and leave raw, pop the other two into a saucepan and cover with water. Add the red wine vinegar and boil until cooked 2. Thinly slice the other two raw beetroots, season in a bowl with honey, lemon juice and a dash of red wine vinegar 3. Once cooked and cooled, remove beetroot skins and cut into little cubes 4. Plate - arrange the raw beetroot on the plate and place the cooked beetroot on top. Sprinkle your toasted hazelnuts on top, drizzle your honey over the beets and finish with some fresh yoghurt.

BUTTERMILK PUDDING [Serves 10-12] "WE like to add fresh fruits and meringue to this dessert to make it stand out and help the textures on the plate come to life." INGREDIENTS 500ml of buttermilk; 200ml of blackberry purĂŠe; 300ml of double cream; 21/2 gelatine leaves; 150g of sugar METHOD 1. Add buttermilk and blackberry purĂŠe together and mix well 2. In a saucepan heat your cream and sugar until the sugar is dissolved and the mix is nearly boiling 3. Soak gelatine in cold water until soft 4. Add your warm cream to the buttermilk mix and whisk well 5. Add softened gelatine and mix again. Pass the pudding mix through a sieve into a jug ready for pouring 6. Pour mix into your pannacotta moulds and leave for a couple hours to set in a fridge. www.feastnorfolkmagazine.co.uk

AFTERNOON TEA

BEN SPALDING

Indulge in a fun and magically themed Beauty & the Beast traditional afternoon tea at Strattons Hotel in Swaffham, during November. Expect unlimited tea or coffee; a selection of finger sandwiches; plain and fruit scones with clotted cream and local jam; brandy snap cones and more. Prebook with at least 24 hours notice. Visit www.strattonshotel.com

SUPPER CLUB

A new winter pop up supper club Taste of the Punjab is coming to The Fox at Lyng on November 6, with Charlie Hodson and guest chefs, raising awareness in Norfolk for Hospitality Action, the charity for the hospitality industry, supporting current or past employees who have fallen on hard times. Visit www.thefoxatlyng.co.uk

LET'S BE SOCIABLE

CANAPÉS CLASS

Dan and Natalie at Socius in Burnham Market are holding a Supper Club on November 1, when they will be welcoming their good friend Ben Spalding to join them as guest chef. Dan and Ben will work together to create an eight course tasting menu to intrigue and delight the senses. Visit www.sociusnorfolk.co.uk

Enjoy a Clever Canapés class at The Dial House in Reepham with Executive Chef Andrew Jones on November 21. This half day event will include coffee and biscuits and a two course seasonal lunch. Walk away with party prep expertise from Andrew and your own delicious handmade canapé selection. Visit www.thedialhouse.org.uk

CHAMPAGNE TASTING DINNER

Visit

Join Jarrold for a very exclusive evening on November 8 as they host a Champagne Tasting Dinner hosted by Pierre Darquay from Moët Hennessy UK Ltd with an exceptional tasting menu created by Jarrold Executive Head Chef, Nick Harris. Tickets, at £85, include a four course meal with a different Champagne accompanying each course. www.jarrold.co.uk/events

DON'T MISS

DIARY DATES REMEMBER, REMEMBER, TO MAKE A NOTE OF ALL THESE FOODIE THINGS TO DO IN NOVEMBER, SAYS EMMA OUTTEN

FOOD FESTIVAL

Festival comes to a The inaugural Assembly House Food writer and broadcaster g innin close this month, with award-w mandments to Com d) (Foo Ten The ing bring Jay Rayner g is available. dinin re heat Norwich on November 29. Pre-t ol.co.uk scho kery scoo ughe ardh .rich Visit www

MEAL AND MUSIC

Hoste in Burnham The Freddie Hall Band comes to The e international band piec five This 16. r mbe Nove Market on ria, England and Aust any, has performed in the US, Germ vocalist, Freddie, lead and , tries Coun pean Euro r several othe Franklin and a Areth ns, tatio has performed with The Temp . The evening Strip s Vega Las The on red featu has also been l. includes a three-course mea Visit www.thehoste.com

MUSSEL DINNER

SEAFOOD SUPPER

Wells Crab House is hosting a Mussel Dinner on November 14, with a talk from local man Andy Frary, when the mussels are sure to be fully in season: plump and gorgeous! Visit www.wellscrabhouse.co.uk

The next Scolt Head Supper at the White Horse Brancaster Staithe is a Seafood Night and takes place on November 12. This annual celebration of seafood involves five courses, including Brancaster Staithe oysters and wine with each course. Plus you can enjoy sea stories from local heroes, Ben and Cyril, the fishermen based next door. Visit www.whitehorsebrancaster.co.uk

WELLBEING EVENING

Our kitchen gardener columnist Ellen Mary and chef Charlie Hodson are joining forces to put on a Wellbeing event at the Gin Temple in Norwich Lanes once a month, beginning on November 14, to raise awareness of mental health issues, but with a link to how nature can help. There will be guest speakers at each event and all are intended to get people out for a chat during the harder months of the year. Visit www.ellenmarygardening.co.uk

CHRISTMAS MARKET

The 10th annual Deepdale Christmas Market takes place from November 30 to December 2 in Burnham Deepdale. Visitors to the market can enjoy ‘not on the high street’ presents, decorations, food and drink in three large marquees around the Dalegate Market site, in the barn of Deepdale Backpackers & Camping, and amongst the pews in St Mary's Church.. Visit www.dalegatemarket.co.uk DEEPDALE CHRISTMAS MARKET

WHAT 'S ON

tHIS

PICTURE BY JON CLIFTON

MONtH

CHRISTMAS FAYRE

The Bury St Edmunds Christmas Fayre runs from November 22 to 25, showcasing a huge selection of traditional and contemporary arts and crafts and gifts as well as an inspired selection of food and drink from the region and around the world. Foodies will love the St Edmundsbury Cathedral Courtyard with stalls selling everything from fruit gin to local honey, artisan sauces to scrumptious Christmas puddings. Visit www.burystedmundschristmasfayre.co.uk

POP UP

Chef Julian Cardoza, who has just moved to Norfolk from London with his family, is launching a pop up Supper Club every last Friday of the month at the Pennoyers centre in Pulham St Mary, beginning on November 10, complete with four-course tasting menu. He says: ‘I have been in contact with local suppliers who have been really supportive and given me some really amazing produce to work with.’ Visit www.pennoyers.org.uk

CHRISTMAS TIDE FESTIVAL

AND DON't FORGET... …Norfolk Restaurant Week, the ‘largest dining event in the county’, continues until November 9, and includes Norwich Restaurant Week, of which Feast Norfolk is a media supporter! Visit www.norfolkrestaurantweek.co.uk ...Put a date in the diary for the new Norfolk Christmas Fayre on December 1 at Norwich Cathedral. Running from 10am-6pm, it promises to be great fun.

This year’s Wells Christmas Tide Festival will take place on November 24. The festival, which is one of the most eagerly anticipated events in the Norfolk seaside town’s annual calendar, has gone from strength to strength. Organisers hope 2018’s festival, which will once again culminate with Santa’s unique waterborne arrival from the North Pole via the North Sea, will be bigger and better than ever before. Visit www.facebook.com/xmastide

BIG BLUE SKIES, SPECTACULAR SUNSETS AND SALTY SEA AIR… Treat yourself to a coastal escape at the delightful 4 The Maltings in Brancaster Staithe, one of the most popular holiday destinations in North Norfolk. This upside-down house, converted from the old malting buildings offers spectacular views over the saltmarshes and beyond. Ideal for couples or a small family, this comfortable accommodation with a central wood burner and full- height chimney is well located to enjoy some of the best beaches, great walking and the local culinary delights! 3 nights from £414, 7 nights from £517

Visit www.norfolkhideaways.co.uk Call 01328 887658 Email enquiries@norfolkhideaways.co.uk

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OUR ESSENtIAL

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FREE AND ENJOY

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FOODIE IN YOUR LIFE THIS CHRISTMAS. KEEP THEM UP-TO-DATE WITH ALL THE FOOD AND DRINK NEWS AND GOSSIP IN THE REGION. VISIT WWW.FEASTNORFOLKMAGAZINE.CO.UK

NEW YEAR’S EVE AT CARROW ROAD Arrive to glitz, glamour and a glass of fizz before enjoying a magnificent five-course meal.

2018

NEW YEAR’S EVE BALL

START 2019 OFF IN STYLE AT OUR NEW YEAR’S EVE BALL WITH THE EVER POPULAR JOE RINGER BAND!

Try your luck on the Casino Tables or dance the New Year in with the Joe Ringer Band until the countdown arrives. In the Top of the Terrace, from 7.00pm until 1.00am. £79 per person. Dress Code: Black Tie Over 18’s only.

NEW YEARS EVE

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W H A T ' S

O N

IT’S PANTOMIME AS WE ENTER PANTOMIME SE E M M A O U TIME! THE REGIO TTEN LOOKS AT THE BAESSOTN, N HAS TO OFFE R AND ALL THE PRE-SHOW DINING OPTION S

THEATRE ROYAL NORWICH | ALADDIN December 12 TO January 13 Emmerdale’s Rik Makarem is set to play the evil Abanazar in this year’s festive family spectacular. The cast also includes Hollyoaks favourite Steven Roberts, Channel Five’s popular Milkshake presenter KieraNicole Brennan and the Theatre Royal’s panto favourite Richard Gauntlett. The team at Kemp’s at Norwich Theatre Royal are creating a special family menu to perfectly complement this year’s festive show, and they have come up with one great option if you are coming along to see Aladdin: a magic flying carpet pizza meal for four people which includes a jug of squash and costs a total of £50. www.theatreroyalnorwich.co.uk

King’s Lynn Corn Exchange 7 - 31 December 2018

BECCLES PUBLIC HALL AND THEATRE | SLEEPING BEAUTY December 21 TO 31 www.becclespublichall.org.uk

KING’S LYNN CORN EXCHANGE | SLEEPING BEAUTY December 7 TO 31 Following the team behind last year’s hit show Jack and the Beanstalk, it stars Victoria Bush (Bad Girls, Waterloo Road), Olivia Arnold as Princess Belle, KLFM’s Posh Charles, King’s Lynn’s favourite dame Ian Marr, and – back by popular demand – Scott Cripps. The Corn Exchange bar is open an hour prior to each performance. www.kingslynncornexchange.co.uk

FISHER THEATRE BUNGAY | ALADDIN December 20 TO January 2 The theatre is now serving pre-show meals on Thursday, Friday and Saturday. Pre-booking is essential. www.fishertheatre.org THE CORN HALL, DISS | DICK WHITTINGTON December 19 TO 30 Fredricks at The Corn Hall serves local food throughout the day and at evening events. A set menu is offered for pre-event dining which varies depending on the season and event. www.thecornhall.co.uk

CROMER PIER | CHRISTMAS SHOW November 24 TO December 30 Following a record breaking year in 2017, The Cromer Pier Christmas Show returns for its 14th year, and it features all round entertainer Olly Day, who returns for his 10th year! He will be joined by magic and comedy star Mark James. Hearty winter dishes and traditional seasonal fayre are available from Tides Restaurant. Enjoy a 10 per cent discount on your entire bill with your tickets on the day of the show. www.cromerpier.co.uk

SHERINGHAM LITTLE THEATRE | BEAUTY AND THE BEAST December 8 TO January 1 During the run, the Little Theatre will be offering food in The Hub for those audience members eager to sit down to something to eat and drink before the show. www.sheringhamlittletheatre.com

BEST OF THE REST: THURSFORD | CHRISTMAS SPECTACULAR November 6 TO December 23 The Garden Pavilion restaurant, Barn café, Carousel tea bar, Licensed bar and four gift shops can all be accessed with or without a ticket during opening hours. www.thursford.com www.feastnorfolkmagazine.co.uk

ST GEORGE’S THEATRE, GREAT YARMOUTH | THE WIZARD OF OZ December 12 TO 30 The café bar’s normal opening hours are 10am - 3pm, Monday to Saturday, and one hour before each performance. www.stgeorgestheatre.com

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White House Farm

i T 's

C O L U M N

WHETHER YOU LIKE IT OR NOT, Christmas is almost upon us and we’ll find ourselves wrapping and packing before we know it. Our biggest weekend of the year, November 17 and 18, is finally here at White House Farm, on the outskirts of Norwich, as we host Norwich’s biggest Christmas Market once again! Now in it's third year, and sure to cause the farmer lots of sleepless nights, our Christmas markets have gone from strength to strength almost entirely by word of mouth, which is a great compliment to the hard working team behind the event. We will be hosting more than 100 stalls, some local, and some from far and wide, with foodie delights, local wines and beers, fudges, as well as Christmas wreaths, crafts, charms, fabrics and knits, just to name a few! The market is entirely under cover so we’re good rain or shine - in fact, one year we had snow to truly get us in the mood. We have free parking, making it a ‘must do’ for all Norwich folk to get you in the Christmas spirit and, you never know, you might find yourself with all the treasures you need before December even creeps up on you! It is also a fantastic moment to welcome any first timers to the farm (and they can see what they’ve been missing out on). The whole place comes alive like a European market, with so many retailers, big and small, all under one roof. You can also visit our permanent shops, including the gift shop, Beautifully Gifted, and the boutique dress agency, Lois Reloved, with an onsite personal stylist, Sarah, who is simply brilliant at helping you find the right garment for any occasion, at a fraction of the price of the High Street

www.feastnorfolkmagazine.co.uk

If relaxation and therapy are your thing, then why not take a peek at the gorgeous beauticians, in the Barn Beauty Rooms? Their festive vouchers are the perfect present for the person that has everything, but needs a bit of pampering. You can also book your Christmas hair appointment with the lovely girls at the Hair Boutique. Most importantly, our butcher, Steve, will be showcasing his range of award winning sausages for all to taste and taking Christmas meat orders. Our turkey producer will also be with us, letting you sample our woodlandreared, free range Norfolk Bronze turkeys and you can meet the family behind the venture, too. Finally, don’t forget to cast your eye over our epic vegetable display, grown in Aylsham by the Brett family, and place your orders. WHITE HOUSE FARM, WROXHAM ROAD, NORWICH

www.norwich-pyo.co.uk

CHARLOTTE GURNEY IS LOOKING FORWARD TO THE FAMILY FARM’S ANNUAL CHRISTMAS MARKET WHICH TAKES PLACE THIS MONTH

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C O L L E G E

CarRy On

LEARNING! EDITOR SARAH HARDY TELLS US ABOUT HER FIVE-WEEK ITALIAN COOKERY COURSE AT CITY COLLEGE, NORWICH

VISIT

www.ccn.ac.uk

ANY, MANY YEARS AGO, and after lots of years in education, I vowed to take a course just for fun. Once I had left university and had the time and cash to do it. Life, of course, tends to get in the way and some 30 years later, post children, I finally signed up to a five-week Italian cookery course at City College, Norwich. There was no excuse, really. It’s just down the road, it’s not too pricey, my children were keen to see the back of me for three whole hours and well, frankly, I could do with a hobby. And, yes, before you say it, my cooking could indeed do with a bit of a lift, too! And so last September I joined 14 other wanna-be Antonio Carluccios and, under the careful eye of our tutor, Ruth Cooper, we have worked our way through several favourites including gnocchi, risotto and tiramisu. There were triumphs and disasters: my minestrone soup went mainly down the sink but my focaccia was much more successful. Will I ever make pasta again? No, probably not as it is way too fiddly for an impatient type like me but I will make my own pizza dough and thus my own pizzas. I discovered I was on the ‘rustic’ side of presentation, which means my food was chunky rather than delicate but, hey, it is all about the taste, isn’t it? I also put it down to having a teenage son, with a very healthy appetite, so we are all about quantity at home. I learnt plenty, such as decent knife skills, and can look quite good chopping an onion; and I can knead for England, or even Italy, now, after making pasta, pizzas, breads and more. These courses are great. They are not pressurised; my fellow trainee chefs were all very pleasant and we all got along well, bonding over when to turn our aubergines for example, and having a good giggle when one of us did something wrong. I had a shocker one week - I seemed incapable of following a recipe or listening to anything Ruth said, so my first batch of cantuccini went in the bin

as I simply chucked everything in the mixing bowl when the egg yolks and whites were most definitely meant to be separated. Oops! We were given the recipes as printouts so I will be tackling a few of them again and have threatened to hold an Italian themed dinner party - with plenty of Italian wines to help the evening along. I paid £115 for the course (Basics of Italian Cookery) which was for three hour sessions over five weeks. Most ingredients were supplied but we were asked to bring in a few extras like asparagus, mascarpone cheese and spinach. We used all the equipment at the College and even got to borrow rather fetching skull caps and aprons. There are many different leisure courses to tackle at the College, from photography to car maintenance, plus several more cookery ones such as sugar craft. So: what next for me? The next Basics of Italian Cookery course starts on January 16.

Joe Mulhall, head of hospitality, catering, tourism and Aspire, writes: ‘As students embark on a new academic year, City College, Norwich is stepping up and continuing its mission to provide inspiration and raise aspirations for the whole wider community. Sarah’s story reminds me of my teaching days in the kitchen, delivering cookery classes outside the larger 16 to 19 year-old provision. I have fond memories of sharing my expertise and chef’s secrets with a group of foodies who loved laughing as much as they did eating. For me, the reward is all about individual progress people who didn’t think they could cook, then proudly taking home dishes they’d prepared at college, sharing them with their friends and families, and gaining confidence within the kitchen. Do keep an eye out on our website for up and coming classes that start at different points throughout the academic year, where you’ll be able to gain new skills as well as meet new friends. For those who prefer the eating rather than the cooking, then visit the Debut Restaurant where you can sample many of the dishes that form part of our curriculum.’

AWARD WINNING WINE CAFE We’re looking forward to trying out new Italian wine café Veeno, in Norwich. It’s said to be the first of its kind in the city to specialise in the Italian dining style of ‘Aperitivo’, an after-work culture of drinking, eating Italian-style appetisers and relaxing with colleagues, friends and family, bringing a taste of ‘La Dolce Vita’ to Castle Mall, Timber Hill. Visit www.theveenocompany.com

COMMUNITY PUB

PICTURES BY SAM ROBBINS

Congratulations to Norwichbased Gnaw Chocolate, for being a big regional winner in the recent Chamber Business Awards. They were named Norfolk Chamber of Commerce’s Small Business of the Year; as well as Export Business of the Year (France is its biggest new export market). Winners of the National Finals will be announced at a Gala Awards Dinner this month in London – good luck! Visit www.gnawchocolate.co.uk

Congratulations to the volunteers behind community pub the White Horse in Upton, for receiving a Queen’s Award for Voluntary Service. The White Horse Development Trust and the dedicated volunteers who help manage the pub, run the shop, look after the gardens, carry out general maintenance, organise fundraising events and much more have been royally recognised. Visit www.whitehorseupton.com

REFURBED AND REOPENED We’ve been hearing good things about The Stanley NR3, in Magdalen Road, Norwich, sister pub to The Black Horse NR2, which reopened over the summer, following a refurbishment, and has just launched a new food offer, including some amazing looking pickles! Find The Stanley NR3 on Instagram

FARMING AWARD Congratulations to Jonny and Dulcie Crickmore, of Bungay based Fen Farm Dairy, for winning 2018 Dairy Innovator of the Year at The British Farming Awards. Fen Farm Dairy is the home of Baron Bigod cheese, butter, cream and raw milk. Visit www.fenfarmdairy.co.uk

WORTHY WINE TASTING

N EWS

R OU N D - U P Keep yourself up-to-date with all the latest news and gossip, as Emma Outten reports on new openings and who’s won what!

SUSTAINABLE SAILING The Coastal Exploration Company, a Wells-based maritime firm run by Henry Chamberlain, has continued its run of sustainable deliveries with a trip to King’s Lynn onboard a 1950’s wooden whelk boat. A consignment of ale from Barsham Brewery and saffron from Norfolk Saffron was taken, under sail, to the Bank House in the town, recreating old trading routes. More sustainable cargo trips are planned to Norwich, Boston, London and across the North Sea with Henry determined to do his bit for the environment. What a great idea - and those traditional sailing boats are things of real beauty. Visit www.coastalexplorationcompany.co.uk

My colleague Rachael and I enjoyed discovering the varied world of Italian wine, in aid of the Norfolk & Norwich Association for the Blind. Feast Norfolk wine columnist Andy Newman introduced 10 different wines from 10 different regions of Italy and a total of £1100 was raised on the night. Visit www.nnab.org.uk

FEAST OF STORIES

This sounded interesting: As part of Visiting Arts’ programme promoting Iranian literature and culture in the UK, local communities of Great Yarmouth and Norwich, including young people and migrants, were brought together for food themed storytelling events with Iranian theatre maker Nazli Tabatabai-Khatambakhsh during October half term. Visit www.visitingarts.org.uk and check out Instagram with the hashtag #feastofstories.

EXECUTIVE DECISION Dan Lawrence has become Executive Head Chef of the fourstar Imperial Hotel Great Yarmouth, having joined as Sous Chef. Prior to that, Dan was Head Chef at Potters Resort. The hotel offers locally produced cuisine on The Terrace and Cafe Cru restaurant. Visit www.imperialhotel.co.uk

www.feastnorfolkmagazine.co.uk

NEW STORE

News & Gossip

Popular British lifestyle brand Oliver Bonas, is opening at intu Chapelfield in Norwich. The brand will offer its unique range of homeware, gifts and fashion collections, designed in-house by the Oliver Bonas team, and will be based on the lower ground floor. Visit www.oliverbonas.com

TRADE SHOW

FAR FROM A SHAMBLES! Well done to former GP Rebecca Lysaght for taking North Walsham’s oldest building (1510 to be precise) and turning it into a restaurant. After three years of hard work, support from tradesmen and an EU grant, Rebecca and her family, including son and Head Chef, George, are going to be opening Shambles Café Bar Bistro this autumn. Expect the menu to have a Mediterranean twist. Find Shambles Café Bar Bistro on Facebook

Editor Sarah Hardy attended the annual Local Flavours event at the Norfolk Showground where around 120 food and drink producers from Norfolk and the surrounding counties showcased their goods to more than 1500 retail buyers. Taking place since 2012, the trade show saw many local companies such as Bullards Gin, Yare Valley Oils and Redwell Brewery attending, with buyers from leading supermarkets like Tesco’s and a party from The Netherlands all showing much interest.

PICTURE BY BLANCHFLOWER

TO MARKET TO MARKET The foodie march on Norwich Market continues, with Walsingham Farm Shop setting up stall from this month, selling pies, pasties, sausage rolls and more. It follows on from the pop up pie shop, in collaboration with Woodforde’s Brewery, during National Pie Week, back in March. Visit www.walsingham.co

A SUSTAINABLE FUTURE

BRILL REFILL Refill King’s Lynn has just launched at the Farmers' Market which takes place at Saturday Market Place. The idea behind the scheme is that it will help the residents of King’s Lynn access free tap water on the go, preventing plastic pollution one refill station at a time. Visit www.refill.org.uk

IN THE HOUSE There’s a new Executive Chef at Erpingham House in Tombland, Norwich: Jon DevineGay. The vegan restaurant is 100 per cent plant-based, plastic-free and mostly gluten-free, and Jon has great credentials, as former Executive Chef of Jimmy’s Farm and MD of Jon Gay Food Cookery School. Visit www.erpinghamhouse.com

AND DON't FORGET...

…you can vote for your favourite Eco food producer in the annual Norfolk Eco Awards up until 4 December. The official awards ceremony will be held in March 2019, at The Halls, in Norwich. Last year’s winner was the Buxton Potato Company. Visit www.eco-awards.co.uk Tell us your news, we would love to hear from you. Email emma@feastnorfolkmagazine.co.uk

MICHELIN STARS It’s situation normal for both Morston Hall and The Neptune in Old Hunstanton for retaining one Michelin Star apiece. Meanwhile, the Gunton Arms in Thorpe Market and the Ingham Swan (we look forward to it reopening!) retain a Bib Gourmand each, for good quality, good value cooking. Visit www.travel.michelin.co.uk

The East of England Co-op has won a prestigious Institute of Grocery Distribution Sustainable Futures Award for its ‘Co-op Guide to Dating' waste reduction campaign. The national industry award was presented at a fabulous awards ceremony hosted at the Park Plaza, Westminster Bridge, London. Visit www.eastofengland.coop

PARK PLANS Plans for a processing plant in Honingham, which will preserve elements of the production of Colman’s Mustard in Norfolk, got the green light last month, an important landmark achievement for the The Food Enterprise Park, just outside Norwich on the A47. Condimentum Limited is a new company owned by some of the growers who will produce the mint and mustard for Colman’s to package on other sites. Visit www.foodenterprisepark.co.uk

WELCOME BACK Norfolk chef Lewis Peck is returning to The Last Wine Bar after spending three years gaining valuable experience in two London restaurant kitchens. Lewis returns as sous chef, working alongside head chef Iain McCarten, having first worked in the kitchens at The Last in 2005, before becoming head chef of the restaurant’s former Unthank Road offshoot, The Last Brasserie, in 2012. Visit www.lastwinebar.co.uk

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TEA & SPARKLE, £55 Fiori di Campo prosecco 11% vol. English Fine Tea Earl Grey 40 x tea bags 80g. Baru dark chocolate marshmallows sea salt caramel. Peachey's strawberry & vanilla jam 227g. Choc Affair raspberry & rose milk chocolate. Godiva Prestige milk chocolates 3.5oz. The Real Norfolk fruit cake.

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1. Cake Card (1 slice card £7.95; 2 slice card £10 and two festive flavours to be launched on November 5), or Pet Card (1 treat card £7.95; 2 treat card £10), visit www.cakecard.co.uk 2 . Goose Tea Towel, £8.50, and Large Turkey Table Mat, £15, both www.izzirainey.com 3. Jarrold’s Limited Edition Sloe Gin, £35, Jarrold’s, www.jarrold.co.uk 4. English Whisky Smoky gift pack, with two glasses, £29.99, www.englishwhisky.co.uk 5. Bullards Old Tom Gin, £40, www.bullardsspirits.co.uk

Christmas -

G I F T

G U I D E

6. Adnams stainless steel ice bucket, £16.99, www.adnams.co.uk 7. Bake Your Own Brownie Kits, £14, www.simplycakeco.com 8. Yare Valley Oils For Every Occasion Special Edition Selection Box, £11.95, www.yarevalleyoils.co.uk 9. A medium fish box, £28, Bringing the outside in, Holkham, Wells-next-the-Sea & Burnham Deepdale, www.bringingtheoutsidein.co.uk 10. Norfolk Noel hamper, £45, Bakers and Larners, www.bakersandlarners.co.uk

We Three Gins THE PERFECT FESTIVE SPIRIT:

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Available from leading retailers and discerning pubs, bars, restaurants and hotels across the region, or buy online at bullardsspirits.co.uk

From the Deli

‘Meat Feast’ premium hampers

A whole turkey or boneless rolled breast, unsmoked gammon joint, roasting beef joint, pigs in blankets, and sage & onion stuffing

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Fresh deli hampers including half honey roast ham, cocktail sausage rolls, large traditional pork pies, traditional mince pies, ham, cheese and tomato quiche and a pud d’Eng Christmas pudding

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Christmas -

G I F T

G U I D E

11. Eastgate Larder - Medlar fruit cheese and jelly gift box, Eastgate Larder, £8, www.eastgatelarder.co.uk 12. St Giles Gin, £40, miniatures, £6, glasses, £7, www.jarrold.co.uk 13. Gift-wrapped hamper, £50, Walsingham Farms Shop, www.walsingham.co 14. Norfolk Gin, Mini decanter, £18.50, www.jarrold.co.uk 15. Kamado Joe Big Joe grill, £1999, Norwich Camping, www.norwichcamping.co.uk

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THE GROVE

TAKE A TOUR

FOUR-STAR HOTELS, THE GROVE IN CROMER AND THE NORFOLK MEAD IN COLTISHALL, HAVE JOINED FORCES THIS WINTER TO ENCOURAGE STAYCATIONERS TO TAKE ‘THE NORFOLK TOUR’. CHRIS GRAVELING OF THE GROVE EXPLAINS ALL

The Grove & The Norfolk Mead -

P R O M O T I O N

What is it about The Grove and The Norfolk Mead that works well together - do they complement each other in certain ways (such as the food offering, perhaps)? The similarities are almost uncanny: two Georgian country houses, roughly the same size and age, both clad in climbers; two double AA Rosette restaurants, offering quality Norfolk fare. I am a bit envious of their boat, though!

Have you got any plans for future collaborations? Not yet, but if this is successful, I don’t see why not. Any other developments at The Grove (and The Norfolk Mead for that matter) that you would like to share with readers? We’ve got a couple of things on this winter: we are now open for applications for a whole house Christmas booking, where one group gets the use of the whole of The Grove fully staffed, for Christmas. We have also started working directly with a wonderful vineyard in Tuscany, the owners of which would like to come to Cromer for a wine pairing evening. And our big focus this winter is shouting about our pamper package, now that we have The Massage Hut in our gardens. Whereas the Norfolk Mead has started to do taster evenings bi monthly (themed differently of course) that are proving very popular. James and Anna have also started to do their own in house events such as the Gatsby Ball and Halloween Party this year. Next year they are looking at doing a ‘Bond’ themed party with the release of the new Bond Film and their first overnight Murder Mystery evening. The treatment rooms go from strength to strength and continue to do a fantastic monthly offer that is always very popular. There are other potential exciting projects in the pipeline but Feast readers will have to wait a while for these to be public!

Is it important to encourage tourists to see another side of Norfolk, rather than just North Norfolk? Absolutely. North Norfolk is beautiful, it goes without saying, but the county as a whole has it all. There is so much to see and do in The Broads, Norwich stands out as one of the most beautiful cities in the region: there are lovely little market towns, pretty villages, and the beaches from Cromer all the way to Yarmouth are virtually all sandy little havens of peace.

THE NORFOLK MEAD

The Grove Cromer and The Norfolk Mead Hotel are joining forces to offer bed and breakfast in the two four-star hotels and dinner in the two double AA Rosette restaurants this winter.

www.thegrovecromer.co.uk AND www.norfolkmead.co.uk

What are the challenges in winter for hotel owners such as yourself? The idea came from the seasonality of the industry. We can fill rooms at weekends and throughout the summer several times over, but struggle midweek in the depths of winter. However much as I bang on about how I personally prefer the beach when it is at its most atmospheric, shrouded in mist or a crisp frost with nobody around but fishermen and dog-walkers, it seems I am in the minority. People come to Norfolk in the summer, and not so much in the winter. This is a shame, because the scenery is as, if not more, spectacular; the locals are certainly more pleased to see visitors and generally have more time to chat, and the food is, of course, just as good.

VISIT

What was the thinking behind The Norfolk Tour and who approached who about the idea? We were brainstorming ideas at a partners’ meeting a few months ago, when the idea came up to work with another hotel. It made good business sense: shared costs, more publicity and reach, and also we thought that sharing with visitors more of what Norfolk has to offer could be a way of showcasing the beauty of the county. I had met James and Anna briefly at an awards night a few years ago, and had stayed at The Norfolk Mead, so I knew about the quality of their business.

TURKEY DINNER CHRISTMAS STARTS HERE AS SARAH HARDY TALKS TURKEY

AST CHRISTMAS SAW US BRITS EAT APPROXIMATELY 10 MILLION TURKEYS. But it’s hard to decide what to choose - do you go for a traditional whole bird or an easy-to-carve crown? Norfolk Blacks find favour in many homes. Generally considered the oldest breed in Britain, they were developed in Europe from Aztec turkeys originally brought from Mexico by Spanish explorers. Famous for their high breast bones, black plumage and legs, they have a longer body than most other breeds and a gamey flavour - a bit like pheasant. Cambridge Bronzes are another popular choice; they are heavier, broader birds with bronzed plumage and fuller breasts, with less fat than a Norfolk Black. We are blessed with many great turkey farmers and experienced, passionate butchers in our region, so do seek their advice. Just remember to reserve your bird in plenty of time!

COOKING TIMES: Preheat the oven to 200°C/400°F/gas mark 6. Put the turkey in the oven and cook for 15 minutes then turn down the oven to 18°C/350°F/gas mark 4 and cook for a further: 3kg (6.6lb) – 13/4 hours 4kg (8.8lb) – 2 hours 5kg (11lb) – 21/4 hours 6kg (13.2lb) – 21/2 hours 7-8kg (15.5lb – 17.7lb) – 3 hours 9-11kg (19.8lb – 24.2lb) – 31/4 hours Please note that weights include stuffing and that cooking times are only approximate. TIPS FOR COOKING A PERFECT TURKEY: • Weigh the bird after stuffing to calculate the cooking time. For a quick roast bird, bake the stuffing separately. • Invest in a meat thermometer: Since the exact best cooking time will vary from bird to bird, it’s the only way to ensure a perfectly roasted turkey. Thrust the thermometer into the thickest part of the thigh (don’t let the point touch the bone) to check if it has reached the right temperature. Many butchers recommend taking the bird out of the oven when it hits 65°C , but you may want to let

Christmas Turkey -

T U R K E Y

F A C T S

F E A T U R E

TURKEY SPECIAL

It is estimated £22bn is spent by UK households at Christmas, with the average household spending £796. Of this, £159 is thought to go on food and drink and the rest on gifts (£596), cards, trees and decorations (£41). Source: YouGov The majority of families (76 per cent) around the UK will serve up a succulent roast turkey as the centrepiece of their festive meal this Christmas. Turkey is a relative newcomer to the Yuletide table - it was a luxury right up until the 1950s when they became more widely available. Prior to the turkey tradition, Christmas fare included roast swan, pheasants and peacocks. A special treat was a roast boar’s head decorated with holly and fruit.

CARVING TIPS FROM

PAUL KELLY:

Paul is the managing director of KellyBronze turkeys and just happens to be the current Guinness World Record holder for the fastest carving of a turkey! Here’s his six-point plan for carving the perfect turkey:

01 WINGS OFF FIRST

Hold the wing by the tip. Cut it at the midsection (then do the same again to the other wing)

02 LEGS OFF NEXT

Hold the leg by the end knuckle. Cut through the skin between the leg and the body and twist off (then do the same again to the other leg)

03 BREAST MEAT OFF the temperature rise to 70°C first, especially if your bird is not free-range. • Check that the bird is done manually: Pierce the thigh and check the juices. They should run clear. If you jiggle the drumstick, the joint should move freely. • Do let the turkey rest: It’s a crucial part of the cooking time, so never, ever, carve a turkey straight out of the oven. It needs at least half an hour, and up to an hour and a half, covered in foil and sitting on the side in the kitchen (valuable time in which to make the gravy and finish the vegetables). The turkey will continue to cook and the internal temperature will go on rising, by a good 10°C.

Use the tip of the knife, cut along the breast bone (keep the knife close to the bone) until the breast is removed (do the same again on the other side)

04 PEEL OFF BOTH LEG

AND BREAST SKIN

Place on a baking tray. Season and return to a hot oven for approximately 10-15 minutes until crisp - it’s delicious!

05 SLICE IT UP

Slice up the breast meat and carve the leg off the bone

06 ENJOY!

Pour over the reheated gravy juices from the bird. Allow time to soak up the juices before serving

• CALL BRITISH TURKEY HOTLINE ON 0800 7839994 WITH ANY QUERIES

Coxfords Butchers

RISTMAS AT CH

COXFORDS Pop in and and see us to discuss your Christmas dinner

NowtakingChristmasorders 11 MARKET PLACE, AYLSHAM T: 01263 732280

Pick up our 2018 Christmas brochure in store or visit our website! Meat Feast hampers available including whole turkey hampers and boneless breast hampers. Why not try our premium Norfolk Black turkey hamper! Order in our farm shops, online, via email or call us today!

Guild Street Walsingham NR22 6BU 01328 821877 Open 7 days

Farms Shop www.walsingham.co

LARGE SELECTION OF QUALITY FISH

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A R C H E R ' S

B U T C H E R S

NORWICH BUTCHER JAMIE ARCHER USES GREAT GROVE TURKEY FROM BRECKLAND TO PRODUCE THAT CHRISTMAS ESSENTIAL: SAUSAGE ROLLS

NOT ACTUAL IMAGE OF SAUSAGE ROLLS - FOR ILLUSTRAION PURPOSES ONLY

www.archersbutchers.com

YOU CAN’T HAVE Christmas without sausage rolls so here’s a festive recipe recommended by Jamie Archer, whose Norwich shop has been judged the best one in the country! As time is often tight at this busy period of year, do cheat a little with ready rolled pastry, but first class turkey meat is a must.

VISIT

ARCHERS BUTCHERS, 177-179 Plumstead Road, Norwich Tel 01603 434253, visit www.archersbutchers.com

TURKEY SPECIAL

[MAKeS 10 LARGE 20 SMALL

GREAT GROVE TRADITIONAL FREE RANGE POULTRY, Whews Farm, Caston, Attleborough, visit www.greatgrovepoultry.co.uk

HERBY GOLDEN TURKEY and CRANBERRY SAUSAGE ROLLS INGREDIENTS 2 x 375g pack of ready rolled puff pastry; plain flour, for dusting; 30g of butter; 1 small onion, peeled and diced; 300g of turkey meat, cut into 1cm dice; 200g of sausage meat; 8 fresh sage leaves, finely chopped; 75g of cranberry sauce (drained of any liquid); 1/4tsp of ground nutmeg; sea salt and black pepper; 1 medium egg, lightly beaten

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METHOD 1. Preheat the oven to 200°C. Line 2 baking sheets with parchment paper 2. Unroll the pastry, place on a lightly floured work surface and cut in half lengthways 3. Melt the butter in a small frying pan; add the onion and fry until soft. Cool slightly 4. Place the turkey and sausage meat in a bowl. Add the cooled onion, sage, cranberry sauce, nutmeg, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon or your hands until well combined 5. Shape the mixture into two long sausages the same length as the sheets of pastry. Lay one sausage down the centre of each piece of pastry. Brush the edges with some of the beaten egg then fold the pastry over the filling, and press the edges together firmly. Mark the edge of the pastry with the tines of a fork; this makes sure the sausage rolls are well sealed. Neatly cut, using a sharp knife, into even sized portions of 5cm in length for larger rolls or 2.5cm lengths for smaller rolls 6. Place the sausage rolls on the prepared trays and brush with the remaining beaten egg. Bake in the oven for approximately 15 minutes until puffed up and deliciously browned 7. Remove from the oven and allow to cool for a few minutes. Serve immediately

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Fresh, high quality meat Homemade ready meals Hot pies, baked daily Local produce and drinks Self service hog roasts

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Visit our store at: St Nicholas’ Court, Dersingham, Norfolk PE31 6GZ Family-run Local food champion

tel: 01485 542589 www.ehpriorandsons.co.uk

Get ready for the festive season with our local Black and Bronze turkeys, local geese, ducks and cockerels, plus homesmoked gammons and honey roast hams.

24 Church Street, Briston NR24 2LE www.hvgraves.co.uk

G D N R KI S O TA A W M ST NO

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BUTCHERS • deli • takeaway

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Tel 01603 434253 www.archersbutchers.com

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SLOW LGrill,OWsmoke,& sear Christmas Lunch with a difference! Use a Kamado Joe, or a pellet fired Traeger, to add rich smokey flavours to meats, fish and vegetables.

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' Tis tHE

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SIMON HUNTER MARSH WITH HIS WIFE KATE AND BURT THE DOG

AS RUTTING SEASON REACHES ITS PEAK, PHOTOGRAPHER KEIRON TOVELL FOCUSES ON THE BEAUTIFUL FALLOW DEER AT HOLKHAM PARK

IS THERE ANYTHING MORE MAJESTIC than the sight of a stag in its prime? And where better to see these amazing animals than Holkham, as the sweeping park that surrounds the hall is home to a large herd of Fallow Deer that roam freely. www.feastnorfolkmagazine.co.uk

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PICTURES BY KEIRON TOVELL

There are around 400 such animals in all and, as for the history of the herd, comprehensive book: ‘Holkham – The social, architectural and landscape history of a great English country house’, has a few answers. The park at Holkham was created long before it was stocked with deer - possibly wild animals arrived by chance, and there was an account of a man hunting a deer over Holkham ground. The first solid proof of deer in the park is in 1845 when the Fallow Deer from the old Coke family deer park at North Elmham were transported to Holkham. This is where the blood lines of the deer in the park started. Make no mistake, they are wild animals – the behaviour of these beautiful beasts changes with the seasons, and you wouldn’t want to come between two rutting stags or a mother and her fawn, as the deer will defend their territory and their group.

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• Gift Hampers filled with Norfolk produce • • Locally Roasted Strangers Coffee • • Artisan Chocolates including Booja Booja • 2-4 EARLHAM HOUSE SHOPS, EARLHAM ROAD, NORWICH NR2 3PD www.thegreengrocers.co.uk 250000 | Gin, eat@thegreengrocers.co.uk •Monday Bullards and| 01603 Norfolk Winbirri to Saturday 8am–7pm | Sunday 9am–4pm | Free Parking Wine and Grain Brewery Gift Packs • • Christmas Order Forms - let us do the hard work for you •

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

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PICTURES BY KEIRON TOVELL

Michael Chamberlain, Head Chef at The Victoria Inn, uses venison from the estate in his new autumn menu, such as the crispy venison and Dijonnaise starter and created a roasted haunch of venison with chateau potatoes, garden kale and juniper jus dish for our photoshoot.

During the visitor season, opportunities to see the deer are available on organised deer discovery walks and deer safaris. VISIT WWW.HOLKHAM.CO.UK

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Exploring Norfolk? Be our guest. norfolkcottages.co.uk 01263 715779

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HISTORICAL SETTING: CONTEMPORARY DINING MARK NICHOLLS ENJOYS A SPOT OF FINE DINING AT THE HISTORIC MAIDS HEAD HOTEL IN NORWICH

HEN IT COMES TO HISTORIC hotels and restaurants, few can match the stories the Maids Head Hotel can tell. A former residence of bishops, a coaching inn from the 16th century and a bar where Nelson is said to have had a drink or two, thereâ&#x20AC;&#x2122;s a tale in every corner of this landmark building in the shadow of Norwich Cathedral. www.feastnorfolkmagazine.co.uk

The Maids Head Hotel -

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THE WINEPRESS RESTAURANT, MAIDS HEAD HOTEL, TOMBLAND, NORWICH

Of course, everyone likes a slice of the Nelson story, but given that a young Horatio went to school just across the road in the cathedral precincts, tales of him enjoying his first pint there are highly likely to be true. Today, as a four-star hotel with individuality – and the odd spot of quirkiness – it is also home to a restaurant with a growing reputation for some of the finest cuisine in Norfolk. With two AA Rosettes (and in search of a third) and under the tenure of a Head Chef named ‘Magic’, the WinePress has an invitingly attractive menu that my wife Sharon and I were delighted to sample. Having popped into Norwich on a Tuesday evening we found ourselves seated in the wood-panelled Snug, one of the oldest parts of the hotel with prints of Lord and Ladies on the wall and its very own letter box. This is where, over the centuries, travellers would sit by the fire awaiting the Stage Coach in the days when the Maids Head was a busy coaching inn. At that time, there was enough stabling for up to 100 horses and the area where the WinePress Restaurant sits is effectively the courtyard of a 15th century inn. Nearby is the atmospheric oak-lined Jacobean bar for a pre-dinner drink and where you can expect to see beers from Adnams, Lacons and the like on offer as well as the hotel’s signature brew, Maids Head Ale from Woodfordes. With an a la carte menu, or a tasting menu (£70), the choice was varied with innovative dishes conjured up by Magic – real name Marcin Pomierny. Over an amuse bouche of broccoli and crème fraîche, we made our selections. I love scallops so was instantly attracted to the scallops with curried carrot velouté, cauliflower couscous, almonds and coriander (£9.50) and it was stunning. The individual flavours seeped through to offer a spectacular start to our meal. Sharon was equally impressed with the Smoked Dedham Vale beef brisket, horseradish gel, celeriac remoulade, pickled pumpkin and mushroom consommé jelly (£8). Cured mackerel fillet or Norfolk game pie were also among the starters.

www.maidsheadhotel.co.uk

www.feastnorfolkmagazine.co.uk

Originally from Krakow in Poland, he trained in his home country before moving to Norwich in June 2005, taking a job as a kitchen porter at Tatlers and later working for Pulse, The Library and Mackintosh's Canteen, and as Sous Chef at Rare Steak House. He was Head Chef at The Mad Moose, before joining the Maids Head Hotel in 2013. As we rounded the meal off with mint tea and coffee, he explained how he is always working on new dishes and flavours, seeking inspiration from local produce which forms the majority of a menu that changes quarterly with the seasons. ‘I would think up to 80 per cent of produce is local,’ he tells me, ‘and we are always looking to work with farmers and local producers for those special ingredients. ‘We are also looking forward to next year; with a new kitchen, working on new menus with the team, and also pushing for a third AA Rosette.’ The WinePress restaurant is to have a new look for 2019 as part of the hotel’s ongoing multi-million -pound redevelopment and an integral part of that design will be an ‘open’ kitchen, allowing diners to see Magic and his team working away at their culinary wizardry on tasty new dishes and flavours.

VISIT

Between courses we absorbed the history of the Maids Head Hotel, wondering who had passed through this snug room over the centuries, or waited cosily for the next stage coach before venturing out on a blustery autumnal evening on the next leg of a horse-drawn journey. The Maids Head lays claims to be the oldest hotel in the UK, dating back more than 800 years. Built in a range of architectural styles from Tudor, Georgian and Jacobean, it was the location of the palace of the first Norman Bishop of Norwich, Herbert de Losinga, meaning the site has effectively been in continuous use for hospitality since the middle of the 1090s. As well as fine food, the WinePress – as you would expect – has an impressive cellar with around 50 different wines. Pairing my starter with an Australian white - a Catnip Viognier, Rusty Mutt from McLaren Vale (£8.50 for 175 ml) – I then switched to a lovely South African red – Pinotage Cleefs Classic (£9.50 for 250ml) – for my main course. I chose the perfectly-pink Norfolk venison with thyme potato terrine, baby beetroot, red cabbage and blackberries (£26) while Sharon chose the duo of lamb with lemon verbena panisse, stem broccoli and Jerusalem artichoke (£24). The menu also included the interesting cod, crispy chicken and caramelised cauliflower puree and saffron potato fondant (£23) and other dishes including duck breast (£24) or stone bass, rainbow chard, charred cucumber, mussels, grapefruit and sauce Americaine (£23). Once again, the flavours were immense; individually defined yet blending seamlessly for a wonderful overall taste and beautifully presented. A delicious ‘gift from the kitchen’ of sparkling wine sorbet with cucumber and apple salsa was a lovely surprise and paved the way for the finale of dessert: peanut butter parfait, chocolate crémeux, honeycomb, banana, salt caramel ice cream, mango compote and lime (£8) for me; and carrot cake, coconut mascarpone, candied walnuts, poached apple and cinnamon ice cream (also £8) for Sharon. The Maids Head Hotel – and the WinePress – is becoming increasingly recognised for some of the best local and seasonal dishes in the county under one of Norfolk’s leading chefs. Chef of the Year in the EDP Norfolk Food and Drink Awards 2016, Magic this year reached the semi-final of the Craft Guild of Chefs National Chef of the Year competition.

GOT IT

MAID

THE VILLAGE MAID IN PICTURESQUE LOUND, NEAR LOWESTOFT, IS SOMETHING OF A HIDDEN GEM SAYS EMMA OUTTEN

HEN IT COMES TO GOING OUT FOR LUNCH, sometimes it’s worth going off the beaten track a little bit. So, one autumn Saturday, my partner and I broke for the border and made our way to Suffolk, or to, more specifically, the picturesque village of Lound, which is in the area between Lowestoft and Great Yarmouth known as Lothingland. The village wasn’t particularly easy to find, but this part of the Waveney district has a charm all of its own, boasting, as it does, the Lound Lakes, so we didn’t mind getting a bit lost. Lound itself, we discovered, has a pretty impressive duck pond, and the country pub, The Village Maid, is located opposite it. It’s part of the Moss & Co collection, a handful of eating and drinking establishments in the area, namely: The Commodore and The Waveney, both in Oulton Broad, The Jolly Sailors in Pakefield, and The Bell Inn at Carlton Colville. The Village Maid has been refurbished in the Moss & Co signature style, and, by all accounts, is a much lighter and brighter prospect nowadays, with those previously dark beams given a lick of fresh white paint, and muted green tones throughout.

The Village Maid -

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VISIT

"The Village Maid has been refurbished in the Moss & Co signature style"

cheese board, with its selection of local cheeses, but we decided to share a mango cheesecake (£6). I have to say this was really delicious! It came with a scoop of white chocolate ice cream on a bed of white chocolate dust (very on-trend) and we loved the passion fruit and chilli salsa - a fruity little number to finish things off with. The Village Maid is a relaxed and friendly place, and is now dog friendly - although, for some reason, dogs are only allowed in the front entrance and not the back!

www.moss- co.com/the-village-maid-lound

We ordered our drinks at the bar, and the real ale offering was dominated by the UK’s most easterly brewer, Green Jack, based in Lowestoft. My partner had the Golden Best, an easy drinking session ale, and I had the Mandarina, a bright golden ale brewed with fresh and dry orange peel. With a name like The Village Maid, the opportunity for a bit of wordplay is ever present: there’s the ‘specially maid’ specials board by the bar, and the ‘classically maid’ mains on the menu, for example. And throughout, the Moss & Co philosophy is to provide locally sourced, fresh and seasonal produce. We were shown to our table and noted the little Kilner jars masquerading as salt and pepper pots, which were a nice touch. For starters, my partner came over all retro and had a classic prawn cocktail (£7), with grapefruit, cucumber and granary bread. With its curly cones of cucumber, and king prawn on the side just waiting to be shelled, this was a modern twist on the iconic 70s dish. I had the pea and feta arancini (£6), with a red onion, olive, tomato and mint salad. It was to be the first of three extremely well presented courses, coming as it did on a speckled dark grey plate. The stuffed rice balls covered in breadcrumbs were rather moreish, and the salad was very well dressed with a hint of minty freshness. For mains, my partner went for the harissa marinated lamb cannon (£21), with glazed apricots, pomme dauphine, and tzatziki. In hindsight, he said he might’ve preferred the slow cooked, well done brisket on the specials board, but, hey, you make your choices in life! Clearly in need of more potato product, he had also ordered a side of skinny fries. I went for the autumnal sounding root vegetable pot pie (£11), with seasonal veg and mash. The vegetable pie came in a little skillet, and had a tasty sauce. I ploughed my way through the pile of finely cut seasonal veg - it was late summer so there was some samphire buried in there. Even the mash was well presented – it managed to look a little bit like The Gherkin in London, due to its shape and crisscross detail. All in all, this was a vegetarian dish packed full of that very thing: veggies! The dessert menu had several favourites, and my partner was tempted by the

BY THE FIRESIDE

AS WINTER ARRIVES, YOU WANT A PLACE WITH GREAT FOOD, DRINK AND THAT VITAL COSY, WELCOMING ATMOSPHERE. HERE ARE OUR SIX OF THE BEST FIRESIDE SPOTS TO HEAD FOR AS TEMPERATURES FALL

Six of the Best -

F E A T U R E

HIGH STREET, HOLT WWW.THEFEATHERSHOTEL.COM Enjoy a delicious meal made from seasonal, local ingredients, choosing from the bar menu or something from the specials board which changes daily. Think warming homemade soups or, for hungrier appetites, Norfolk sausages with creamy mash and onion gravy. The Feathers Hotel dates back to the mid 1600s and retains many of its original features, like the toasty open brick fireplace that is situated in the bar area amongst lots of cosy tables nestled into snug nooks. It is also dog friendly so welcomes furry-legged friends, making it the ideal place to rest and recharge after a brisk walk, enjoying all that the North Norfolk countryside and coastline has to offer.

LANGHAM, HOLT WWW.LANGHAMBLUEBELL.CO.UK Just a couple of miles inland from the coast is the pretty Langham Blue Bell, run by the enthusiastic Mitch and Abby who have lavished lots of love and attention since they took over the 400-year-old pub last year. With two wood burners, there are beams, steps, nooks and crannies - and masses of character, including artworks by Annie Tempest. Food is hyper local - they have their own allotment and love to go foraging, too. There’s always something going on here - New Year’s Eve is said to be quite something. And look out for their £10 midweek deals which includes a delicious seasonal dish and a drink. Hard to resist, we reckon!

THE FEATHERS HOTEL

THE BLUE BELL

THE BOARS

THE BRISLEY BELL

SPOONER ROW, NEAR WYMONDHAM WWW.THEBOARS.CO.UK Now this is how to do a country pub! Owners Clare and Russell Evans have put the place, which dates back to the 17th century, right at the heart of the village, opening for breakfast onwards. There are three separate areas, including a cosy snug with a big fireplace, and a large dining hall. Craft beers are well kept, the menu relies on the area’s rich larder and there’s always something new to try. It’s a fun and friendly place - popular with locals (and their hounds) and people certainly travel for the food. We love the Sunday roasts here!

BRISLEY, NEAR FAKENHAM WWW.THEBRISLEYBELL.CO.UK This striking pub, sitting on one of the largest privatelyowned commons in the country, has dramatic interiors, with antique furniture plus two charming Inglenook fireplaces. Think wing-backed armchairs, newspapers, a library of books, board games and a broad selection of beers and wines, which all add to making this an ideal bolthole to while away a winter’s day - or night! Treat yourself to a long, lingering lunch, with a set price menu that changes daily depending on what local seasonal produce is available and, if you’re sitting in the bar or snug, you can bring your dog, too.

THE EAGLE

THE HONINGHAM BUCK

NEWMARKET ROAD, NORWICH WWW.THEEAGLEPUB.CO.UK Situated on one of the city’s most prestigious roads, The Eagle is an attractive Georgian building with good parking and a very friendly landlord, James. The bar, with its woodburner, comprehensive wine list and well kept ales, is where it all happens, although there are several eating areas, too - and the locally-sourced food is excellent, especially the fish pie! Enjoy the relaxing atmosphere, and, if we get lucky with some warm days, there’s a huge garden! It is just about a 10 minute walk into the city so you can combine it with a trip to the theatre, shopping expedition or simply on the way home from work!

HONINGHAM, NEAR NORWICH WWW.THEHONINGHAMBUCK.CO.UK This is a Lacons Brewery pub so has a comprehensive selection of its heritage ales. It is a very attractive place, both inside and outside, and sits right at the centre of the village which is just off the A47. The 17th century former coaching inn couldn’t be a more welcoming place, with beams, a huge fireplace with a woodburner, flagstone floors, interesting wine list and well-stocked bar. There’s a separate, smart restaurant and a little snug which is great for cosy moments! Food is a big part of what they do, with locally sourced seasonal specials, a two-course £10 lunch and, for November, a bowl of Brancaster moules mariniere with a glass of wine for £10, too. And who could resist the sticky toffee pudding?

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in Makes 1 x 2 litre puddingslybas which serves 12 generou

WHATâ&#x20AC;&#x2122;S FOR

PUDDING? LUCY BARTLETT SHARES HER FAVOURITE CHRISTMAS RECIPE WITH US

TRADItIONAL CHRIStMAS PUDDING CHRISTMAS PUDDING with brandy sauce and brandy butter has always been my favourite part of Christmas day. This recipe was given to my great grandmother by her best friend and has been used in our family ever since. I have replaced stout from the original recipe, which I donâ&#x20AC;&#x2122;t like, with rum, which I do!

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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R E C I P E

INGREDIENTS 250g of suet, 250g of plain flour, 175g of breadcrumbs, 250g of currants, 250g of raisins, 250g of sultanas, 250g of dried cranberries, 125g of chopped mixed peel, 250g of light muscovado sugar, 1 large carrot - grated, 1 large cooking apple, cored and grated, 4 eggs, beaten, 150ml of rum, a good pinch of salt METHOD 1. Combine all the ingredients and stir well 2. Leave the mixture to stand in a cool place for 24 hours to allow the flavours to combine 3. When you are ready to cook, butter a 2 litre pudding basin, pack with the mixture and cover with a tight-fitting lid 4. Steaming can be done on the hob or in a low oven. In your largest saucepan, put crumpled tin foil into the bottom, put the pudding basin on top and then fill with cold water up to half the depth of the basin, and cover with a lid. Simmer for 4 hours topping up the water regularly. The pudding can store for months if wrapped in dry baking parchment and then tin foil and kept in a cool dry place. On Christmas Day, steam in the same way for 1 hour before serving. If, like me, you love a good flaming pudding flame, the most reliable and longest burning alcohol is vodka. Gently heat some vodka in a small saucepan, light in the pan and then pour over the pudding and serve with quiet pride.

SHOPPING:

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MAKE YOUR OWN CHRISTMAS PUD OR CAKE ON NOVEMBER 25 AS STIR UP SUNDAY TAKES PLACE. GET BAKING!

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WHERE TO BUY 01. Round cake tin with a loose base from the Delia Online range, £16.50, www.silverwood-bakeware.com; 02. Egg station by Apollo, £15, The Kitchenary, Taverham Craft Centre, Norwich, www.kitchenary.co.uk; 03. Elite Christmas storage tins by Emma Bridgewater, set of two, £29.50, The Kitchenary, Taverham Craft Centre, Norwich, www.kitchenary.co.uk; 04. Mason Cash red stoneware mixing bowl, £25, Jarrold’s, Norwich, www.jarrold.co.uk; 05. Kenwood kMix mixer £195, John Lewis, Norwich, www.johnlewis.co.uk; 06. Colour Works silicone coated spoons, £6.50 each, Bakers and Larners, Holt, www.bakersandlarners.co.uk

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Fir Covert Road, Taverham Norfolk NR8 6HT Tel: 01603 261932 www.kitchenary.co.uk

OUSE Who are you and where do you work? My name is Stuart Deuchars and I am Head Chef at Bank House in King’s Lynn.

STUART DEUCHARS

BAN

How long have you been there? I have been there for nine years. Where were you before? I was at our sister pub, The Rose & Crown in nearby Snettisham. Who has inspired you? I was inspired by Anthony Bourdain, one of the most recognisable chefs as I was growing up and before the days of internet and social media chefs. His death was a tragic loss to the industry. What is your favourite ingredient? Good English butter. It enhances and marries flavours together and is a truly classic English ingredient - and is perfect with our afternoon teas at Bank House.

MY LIFE ON A pLATE 62

STUART DEUCHARS, HEAD CHEF AT BANK HOUSE IN KING’S LYNN, LOVES BUTTER AND PLAYING GOLF!

VISIT

www.bankhouse.co.uk

RECIPE OVERLEAF

Got a favourite gadget? My favourite gadget would be a Thermomix although I haven’t got one! If Thermomix are reading this, please contact me at Bank House! What is your signature dish at this time of year? I enjoy fillet of mackerel on a mussel stew. It’s a recipe we are featuring during Norfolk Restaurant Week and the recipe is printed here. It’s a dish that celebrates Norfolk food and is perfect in the late autumn. What do you like doing when you are not cooking? I am a keen golfer and try to play every week. I travel the world playing, but we are very lucky to have the fantastic King’s Lynn Golf Club at Castle Rising right on our doorstep.

What would you be doing if you were not a chef? I would be a greenkeeper and then hopefully I could get paid to play golf.

Where do you like to eat out in the region? The Rose & Crown in Snettisham and in some of the great pubs along Norfolk's coastline. The food scene in West Norfolk is growing stronger and being recognised nationally with incredible awards.

www.feastnorfolkmagazine.co.uk

What's your foodie prediction for 2019? 2019 will be the year soup makes its comeback and people will start to try new and more exciting varieties.

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Thinking of a New Kitchen? We design and install commercial kitchens across Great Britain, working with hotels, pubs, universities and colleges. We offer a one-stop service and tackle both new builds and refurbishments

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Celebrate the festive season this year at The Surrey. From festive parties to Christmas lunches and dinners, our warm and welcoming atmosphere allows you and your colleagues, friends or family to celebrate in style.

2 courses £19.95 3 courses £22.95 buffet options from £4.95pp

R E C I P E

BANK HOU

WITH

FILLET OF LOCAL MACKEREL BRANCASTER MUSSEL STEW [Serves 4

INGREDIENTS Four fresh mackerel fillets, pinned and boned For the mussel stew: 500g of fresh, cleaned mussels, 6 salad tomatoes, skinned, diced and deseeded, 1 large white onion, 3 cloves of garlic, 2 large courgettes, 2 large carrots, 1 red pepper, 1 yellow pepper, 1 green pepper, 100g of tomato purĂŠe, 200ml of red wine, dash of salt and pepper, olive oil

METHOD 1. Finely dice the onion, garlic, peppers, courgettes and carrots. Gently sweat over a medium heat with a little olive oil until soft 2. Add the tomato purĂŠe and cook for 2-3 minutes. Then add the red wine and diced tomatoes and simmer on a low heat for 30 minutes 3. Whilst the stew is simmering, bring a large pan of salted water to the boil. Add the potatoes and saffron and boil until soft, drain and set aside 4. After 30 minutes, check the seasoning of the stew. If you are happy with this, then add the cleaned mussels and cover the pan. Cook for about 10 minutes or until the shells are open 5. Whilst steaming the mussels, heat a non-stick frying pan with a small amount of oil. Once it is hot, place the mackerel fillet skin down into the pan, cook for 5 minutes then, with a fish slice, turn over and cook for a further 1-2 minutes. Take the fish out of the pan and place on kitchen paper 6. Now put the potatoes into the frying pan and cook until golden 7. Serve in individual bowls, ladling some of the stew into each bowl next to some of the saffron potatoes then place the mackerel on top.

www.feastnorfolkmagazine.co.uk

STUART DEUCHARS

For the saffron potatoes: 500g of new potatoes, cut in half, dash of saffron

Cookbooks

festive reading Christmas is coming and with it brings a host of festive cookbooks to enjoy

THE HAIRY BIKERS’ CLASSICS

FEAST CHOICE

By Si King and Dave Myers

Jarrold price £25 A new book from the much loved Hairy Bikers, Si King and Dave Myers, features simple, classic dishes as well as Christmas recipes with a Bikers’ twist. From savoury favourites such as the perfect prawn cocktail, homely homity pie, rich Lancashire hotpot and herb-stuffed shoulder of lamb, to sweet crowd-pleasing puds like jam-roly poly and deep-filled lemon meringue pie. The pair have been cooking together since 1985, and have a real following with those who love real food!

Discover Jarrold BOOK DEPARTMENT Plus Chapters Coffee Bar - the perfect place to take a few moments out of your shopping or to sit and relax with friends. With over 30,000 book titles we’re proud to be a (deliberately) old-fashioned independent bookseller and are completely focused on bringing our customers the very best range and service we can.

UPCOMING BOOK & AUTHOR EVENTS

jarrold.co.uk/events LONDON ST. NORWICH 01603 660661

FORTNUM & MASON CHRISTMAS & OTHER WINTER FEASTS by Tom Parker Bowles Jarrold price £30

Popular food writer Tom Parker Bowles captures and celebrates more than 300 years of festive magic at the leading London gourmet store, Fortnum & Mason. From seasonal soups and luxurious pies to Christmas bakes and lighter January dishes, there is everything to make winter more than a little tasty. Expect recipes for roast venison with celeriac, a sharing chocolate fondue and a Fortnum hot toddy which sounds rather good!

ELIZABETH DAVID’S CHRISTMAS by Elizabeth David Jarrold price £14.99

D o n ' ts mis

A lovely new edition of this festive favourite, first published in 2003, some 10-plus years after her death. Here Elizabeth, who introduced us Brits to the delights of Mediterranean food, shares her articles, notes, and observations, plus 150 recipes focusing on the Christmas spread. Expect information on mince pies, stuffing, sauces, how to cook a perfect turkey as well as simple first courses. Elizabeth was all about great ingredients and a true supporter of home cooked dishes so this is a very accessible book.

JAMIE'S FRIDAY NIGHT FEAST by Jamie Oliver Jarrold price £20

Learn and master the dishes made in the famous ‘caff’ on Southend pier by Jamie Oliver and his celebrity friends on the popular TV show, Jamie and Jimmy’s Friday Night Feast. This is a book of show stoppers for the weekend and special occasions so expect party favourites such as Mexican tacos with zingy salsa and sticky BBQ British ribs, to steak and Stilton pie and veggie lasagne made with smoky aubergine.

THE ULTIMATE BOOK OF PARTY FOOD by Melanie Dupuis Jarrold price £30

DI AR Y DA TE

November 23, NOON

THE JARROLD LITERARY LUNCH AN D EAST ANGLIAN BOOK AWARDS, TOP OF THE TER RACE, NORWICH CITY FOOTBALL CLUB

Tickets are £29.50 which include s a two -course lunch and coffee. Authors taking part include Simon Scarrow, Rebecca Stott and Carl Gorham. See onli ne for full details.

Master the art of entertaining guests with savoury and sweet canapés and light bites. This book includes basic building-block recipes for finger food, small bites, sandwiches, rolls, soups and tarts, as well as sweet treats such as macarons and mini crèmes. Each recipe features a cross-section illustration, step-bystep photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process which is good news for us all!

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

Sara By Nature F R E E

F R O M

b ra

r atu

e.co

E C I P S LIFE UP YOUR

OUR FREE FROM RECIPE WRITER SARA MATTHEWS HAS ANOTHER TWO DISHES FOR YOU THIS MONTH, INCLUDING A WINTER SPICED PUDDING

[MAKeS 2 LARGE 4 SMALL

SERVES FOUR

Red Rice & Vegetable Stuffed Squash with Apple Slaw There are some fabulous small squashes available throughout winter and rather than having them as a side dish why not put them centre stage? This recipe is a great option for your festive dinner. INGREDIENTS 2 small squash, cut in half lengthways, seeds removed; 2 large carrots (about 125g), chopped; 2 celery sticks (about 120g), chopped; 1 leek, sliced; 50g of cranberries; 30g of chopped walnuts; 100g of cherry tomatoes, chopped; 80g red rice (other rice works too, but red rice has a beautiful nutty texture and flavour, along with a higher nutritional value); 1tbsp of fresh, finely chopped sage, plus extra for garnish; 1tbsp of fresh orange juice; zest of 1 orange; 2tsp of dried oregano; 250ml of vegetable stock (you will not use all of this); salt and pepper, to taste (optional) METHOD Preheat your oven to 180°C. Line a baking tray with parchment and place your squash, cut side down; bake in the oven for 25-30 minutes until the flesh has begun to soften. Time will depend on how large your squash are. Once cooked, remove from oven and turn over. While the squash are in the oven, cook your rice according to the packet instructions. It usually takes about 30 minutes. Once cooked, set to one side. Meanwhile, in a large non-stick pan, sauté your carrots and celery over a medium heat, adding a little stock 1-2tbsp at a time, to prevent the vegetables from sticking. Once they begin to soften, add the leeks, sage, oregano and cranberries and a little more stock, 1-2tbsp, to prevent from sticking, and plump up the cranberries. Then add the rice, cherry tomatoes, orange juice and zest and cook for a further 3-4 minutes until all liquid has gone. Season with salt and pepper (optional). Remove from the heat. Stir in 2/3rds of the walnuts. Spoon the mixture into the baked squash halves, sprinkle with the remaining walnuts and bake for a further 15 minutes. Remove from oven, garnish with chopped sage and serve with apple slaw, veg or salad

www.feastnorfolkmagazine.co.uk

Apple Slaw

INGREDIENTS 1/4 white cabbage, shredded (about 200g); 2 large carrots, cut into very thin matchsticks; 2 Granny Smith apples, cored and sliced; 120g of grapes, cut into 1/4’s lengthways; 120g of unsweetened natural flavour soya yogurt; 1tsp of poppy seeds; 1/2tsp of garlic powder; 1/2tsp of onion powder; a handful of fresh parsley, chopped; salt and pepper, to taste METHOD In a large bowl, combine all ingredients ensuring everything is mixed and coated. Cover and keep refrigerated until needed. You can use red or green grapes and swap the white cabbage for red for a more colourful slaw. I use Granny Smith apples as they tend not to brown when cut and in the slaw

Winter Spiced Blueberry, Almond & Chia Pudding

Chia seeds and blueberries are often labelled as superfoods, and for good reason, as they are so nutrient dense, making this a delicious and decadent tasting dessert or breakfast. Make it in advance and store in the fridge

INGREDIENTS For the blueberry layer 200g of blueberries (you can use fresh or frozen); 11/2tbsp of maple syrup; 80ml of water; juice and zest of 1 lemon; 1tbsp of chia seeds For the chia pudding layer 240ml of almond milk; 50g of chia seeds; 1tsp of vanilla extract; 1tsp of ground mixed spice; 1/4tsp of cinnamon; 1tbsp of maple syrup To decorate (optional) Fresh blueberries; chopped or flaked almonds; sprigs of fresh mint METHOD For the blueberry layer: Add all the ingredients for the blueberry layer, apart from the chia seeds, to a small pan and bring to the boil, turn down and simmer until the blueberries burst and release their juices and the syrup thickens. This takes about 8-10 minutes. Remove from heat, stir in the chia seeds, set aside to cool completely. The chia seeds will make the fruit thicken like a jam. For the chaia pudding layer: Whisk together, with a fork or hand held whisk, all the chia pudding ingredients in a large bowl, leave to thicken for 5-10 minutes then stir again. Set aside to thicken - about 10 minutes. To assemble: In either 2 large or 4 small glasses, assemble the puddings, layering the ingredients blueberry then chia pudding. Chill until ready to serve, garnish with fresh blueberries, almonds and mint For different flavour combinations, try using chopped apples in place of the blueberries and garnish with chopped pistachios or grated dairy free dark chocolate

SERVING LOCAL BUSINES SES FOR OVE R 40 YEARS

Fruit, vegetables, dairy & more delivered to your BUSINESS including bespoke, hand-prepared vegetables

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

C O L U M N

N A G E V G N PARTYI STYLE JULIA MARTIN CONTINUES HER JOURNEY TOWARDS VEGANISM AND GIVES A FEW TIPS FOR THE FORTHCOMING PARTY SEASON

FESTIVE MENU IDEAS: • Pan-fried Brussels Sprouts with tofu bacon • Maple cinnamon cranberry sauce • Roasted apple and squash salad with pomegranate dressing • Roasted Brussels Sprouts with pear and thyme • Roasted balsamic potatoes • Vegan mushroom rolls • Gluten free vegan lentil meatloaf • Roasted pear with walnut and ginger filling • Vegan, GF nut roast with pearl barley, wild mushrooms , pistachios and cranberries • Mixed mushroom stuffing • Whole roasted cauliflower • Vegan mushroom, chestnut and cranberry tart

JULIA RUNS A NORWICH BASED CATERING AND EVENTS COMPANY WHICH SPECIALISES IN LOCALLY SOURCED VEGAN AND VEGETARIAN FOOD

www.purpleplumcatering.co.uk

www.feastnorfolkmagazine.co.uk

meet your daily protein quota. I have always tried to inspire people with fabulous food choices that can easily be cooked themselves, you don’t need to reach for meat substitutes. Stick to the healthy alternatives such as tempeh, edamame, miso, and tofu rather than the packaged preservative-filled options. Eat more whole foods like whole grains, organic fruits and vegetables, nuts, seeds, and vegetables. Sticking with fresh foods that have a high nutritional value is an important goal of a vegan diet. Looking ahead to the festive season, here are some menu ideas. Do contact me if you want to know more:

VISIT

FOR VEGANS, what was once simple in your life, like eating in social settings, or getting the necessary vitamins your body requires, can become more difficult as you make the switch. But there are ways to overcome all of these obstacles so you stay healthy and don’t fall off the wagon! There are certain vitamins and minerals our body needs that can only come from animal products. However, with the array of supplements accessible at any health food store, there are plenty of ways to obtain all the necessities. Be sure to stock up on: Vitamin B12; Iron; Zinc; Enzymes; Vitamin D; and Iodine. Friends and family may not be so open to a plantbased lifestyle. Just explain you are doing it for your own reasons and that it works for you. If you are attending a party, then take your own food and maybe, by producing something fantastic, you might even convert someone! If they are interested in veganism, then a robust debate may be beneficial to you both! Make sure you are getting enough protein, this is a big area for discussion for vegetarians, too. The recommended daily intake of protein for adults is as follows: males need an average of 56 grams per day: females need an average of 46 grams, and pregnant or nursing women need an average of 71 grams. Many argue vegans don’t get enough protein because they don’t eat any animal products. But thankfully Mother Nature has our back, providing us with many plant options to get the right amount of protein with very little effort. Reach for things like broccoli, lentils, tofu, quinoa, black beans, amaranth, hemp seeds, artichokes, oatmeal, nuts, seeds, tempeh, and spinach and you will easily

JULIA Martin

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MUSTARD COFFEE BAR -

C O L U M N

preparing for

ELAINE REILLY

the big day

SMALL BUSINESS OWNER ELAINE REILLY TELLS US ABOUT THE IMPORTANCE OF GETTING CHRISTMAS RIGHT VISIT

www.mustardcoffeebar.co.uk

IT SEEMS ALMOST TOO EARLY to mention the ‘C’ word but we all know Christmas and the planning that goes into it seems to start earlier every year! The pressure on a small business like ours to get things right is just as great as a large business. Smaller sales and thus smaller stock-holding abilities means that we have to try hard to get the product spot on or we are left with lots of unwanted stock in the new year. We find our customers like the fact that we put together gift sets for them rather than just buying off the shelves. I’m sure that we have all been recipients of gift boxes with the dreaded scented candle that ends up in the back of a cupboard or in next year’s raffle prizes! Christmas brings people into the city that may not be regular visitors and it is so important to help make their visit worthwhile. With the growth of internet shopping, I think that it is the smaller businesses like ourselves which get hit hardest and we have to offer a service and an experience that will be more meaningful than sitting in front of a screen. It’s also a time to become an organisational wizard as we start accepting orders for mince pies, Christmas cakes and so on, while catering for various office celebrations. I make a lot of mince pies in December! At this time of year it’s also a challenge to coordinate work and family life. We are open longer hours in the Christmas period (late nights on Thursdays and Sunday opening) which have to be juggled with our own present buying and food shopping. Luckily our children are older now and can pitch in and help with the tasks at hand. We do love putting up the Christmas decorations both at work and at home, it’s an important family tradition for us, and seeing the warmth of the Christmas lights around the city is just lovely. I have to confess that I am a bit of a control freak when it comes to decorating the tree and often sneakily rearrange the baubles when no one is looking. Of course, Christmas is not a happy time for everyone. Many around us face the prospect of Christmas on their own and it can be a difficult time. It’s more important than ever at this time of year to be kind to our fellow man and to be thankful for those supporting others throughout the season. Mustard Coffee Bar, Bridewell Alley, Norwich, opens Monday to Saturday, 8am-5.30pm

www.feastnorfolkmagazine.co.uk

MRS M’S MINCE PIES

M A K ES 12

INGREDIENTS For the pastry: 175g of organic plain flour; 75g of cold butter; 25g of icing sugar; 1 orange; 1 egg, plus extra for glazing For the filling: 250g of good quality mincemeat; 100g of dried fruits METHOD For the pastry: 1. Preheat oven to 200°C. Rub together the butter and flour with your fingertips - you can use a food processor but I think the pastry is lighter if done by hand 2. Stir in the icing sugar and the finely grated zest of the orange 3. Beat the egg and add until it comes together as a dough 4. Wrap in clingfilm and leave to rest in the fridge for a good 15 minutes For the filling: 5. Once the pastry has rested, roll it out between two sheets of greaseproof paper dusted with icing sugar to 1.5mm thickness 6. Cut out 12 rounds of the pastry and place in a prepared muffin tin, pricking the base with a fork 7. Combine the mincemeat and dried fruits 8. Carefully fill with mincemeat. Don’t overfill or the edges will burn. With the remaining pastry cut out stars to place on the top of each pie, glaze stars with beaten egg and bake for 12-15 minutes. Once cool, remove from tray and dust with icing sugar

In case you are wondering, Elaine is often called Mrs Mustard, hence Mrs M

B D &B DI EA ST N LS AY NE AV CA R, AI TI LA O BL N E

ut 1 18/05/2016 10:00 Page 1

WELLS-NEXT-THE-SEA

We do great Christmas Parties! Bring your friends or team and we will help you celebrate. Join us for a Christmas two-night break. Complimentary fizz, mulled wine, mince pies, gorgeous bedrooms, cosy wood burner, traditional four-course lunch, hearty breakfasts & good company all on the beautiful North Norfolk coast.

T BEAR TO LEAVE WELLS? HEN WHY NOT STAY...

Enjoy our New Year’s Eve one-night package. Come and indulge in our fabulous seven-course set menu with complimentary fizz to usher the new year in from 7pm ‘til late; sleep warm and comfy in a luscious bedroom and blow the cobwebs away after a whopper of a breakfast!

TAKEAWAY CRABS & LOBSTER AVAILABLE FROM 10AM

Inn and Spicer’s House on The Buttlands, Wells-next-the-Sea, Norfolk NR23 1EU OPENING TIMES: SUN-THURS 10-5pm; FRI-SAT 10-8pm *Find01328 out more at www.theglobeatwells.co.uk/christmas Tel: 710206 www.theglobeatwells.co.uk SERVING FOOD FROM 12 with Surf and Turf on Friday and Saturday CALL US: 01263 837359 OR 07999 959760

The Buttlands, Wells-next-the-Sea NR23 1EU T: 01328 710206 E: hello@theglobeatwells.co.uk

CROMER ROAD, WEST RUNTON, NORFOLK, NR27 9QA

www.rockybottoms.co.uk

CHEF 'S WORLD -

C O L U M N

WHAT WOULD ALAN PARTRIDGE SAY?

ANDREW JONES

Andrew Jones of Farmyard in Norwich and The Dial House in Reepham is launching a campaign to make St Benedicts Street pro-pedestrian

VISIT

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

PICTURE THE SCENE…it’s a warm summer’s afternoon, people are sitting at tables outside bustling cafes and restaurants with colourful awnings, chatting over coffee, laughing and enjoying lunch. A stylishly dressed man, clad in what can only be described as ‘sports casual’ attire, strides confidently down the street. He pauses, smiles slightly as if remembering a happy memory, raises a gloved hand to adjust a sky-blue cravat and straighten the lapel of his monogrammed blazer before carrying on down the street. Who is this dapper gent and where are we: is it Paris or Milan? No it's St Benedicts Street in Norwich and the man is Alan Partridge. 20 years ago Alan was concerned about the impact pedestrianisation would have on Norwich city centre, access to Dixons in particular. But I think even Alan, who in his own words was ‘dead against it’, would have to concede that the benefits of pedestrianisation far outweigh the negatives. All joking aside, the successful scheme to pedestrianise the Haymarket on the other side of the city centre provides ample evidence that barring car traffic allows businesses to thrive. The steady transformation of St Benedicts Street from a slightly scruffy thoroughfare to a vibrant and bustling street at the centre of Norwich’s independent bar and restaurant scene, would only be accelerated if it was turned over fully to foot traffic. As online and out of town shopping continues to make inroads into traditional shopping habits, the grip of the retail sector on the city’s leisure spaces decreases. Hospitality is the obvious successor to retail in these areas to maintain economic activity in the city centre. Eating out continues to absorb

more and more of people’s disposable income and the very local virtuous cycle of a dynamic independent restaurant sector is undoubtable. Of course, I must declare my own self-interest here. I would love to see St Benedicts pedestrianised because it would be great for the business I run. Farmyard would benefit from increased foot fall down the street as St Benedicts becomes more of an amenity and pulls people out of the city centre. But it would be great for all the other businesses too, a rising tide raises all ships as they say. Outside cafes, al fresco dining, street entertainment and art could take the place of parked cars and create a really vibrant exciting street for all of us to work in. The Lanes organisation works really hard to promote all the businesses in the area, of which St Benedicts is part, and during The Lanes Fayre the street becomes the focal point and main drag for the festivities. It makes sense to extend the pedestrianised zone past Pottergate to St Benedicts Street between the junctions with Westwick Street at the top and St Margaret’s Street about half way down. So you heard it here first. Farmyard is launching the campaign to pedestrianise St Benedicts Street. We will be building a coalition of local businesses and other stakeholders to make the case that this will be a positive change for the street and the wider community. Ah-ha! • You can also keep up-to-date with Andrew via his monthly newsletter - Farmyard Confidential subscribe online

VE ""I WOULD LO TO SEE tS ST BENEDIC D" ISE PEDEStRIAN

Bayfield Catering offers a passion for local ingredients, varied menu options for a variety of events and lots of experience and talent in the kitchen. B O O K N O W F O R P R I VAT E C H R I S T M A S A N D N E W Y E A R PA R T I E S W E D D I N G S D I N N E R

THE FREDDIE HALL BAND Dinner, Music & Dancing

16th November

CHRISTMAS LIGHTS Mulled Wine & Mince Pies

17th November

FESTIVE EVENINGS

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C O L U M N

ASK ROGER * ROGER HICKMAN'S

QUEStION & ANSWER ROGER HICKMAN, CHEF-PROPRIETOR OF NORWICH'S ROGER HICKMAN’S RESTAURANT, SHARES HIS TOP KITCHEN TIPS AND ANSWERS YOUR QUESTIONS ON ALL THINGS CULINARY

VISIT

hat are your favourite autumn ingredients? Autumn is a time for earthy flavours, and there are three ingredients I love to cook with at this time of year. The first is Jerusalem artichokes. These are really versatile, and under-used. They are also very seasonal, available for just a short period. So make the most of them while they are around. The second is chestnuts – the quintessential autumnal food.

ROGER HICKMAN

www.rogerhickmansrestaurant.com

In many places this is peasant food (chestnut flour is used in places where wheat flour is simply too expensive), but it’s a flavour I love, and it goes particularly well with chocolate, as in this month’s recipe. Finally, there are parsnips. You might think these are not seasonal – they are certainly available all year round – but they only really taste good after the first frost of the year. This is a food you should buy with your nose. A really good parsnip will smell strongly – the bland supermarket examples available all year round have very little flavour. I keep reading chefs talking about a Thermomix – what is it? A Thermomix is an amazing, and very expensive, piece of kit. It is the gadget I use most in my kitchen – ours gets used at least 25 times a day (in fact, we have two). It is a blender that also heats and cooks, weighs ingredients and does many other things besides, such as steaming fish, making hollandaise or even making pastry. It is one of the most powerful blenders around, and makes short work of just about anything. It does cost the best part of £1000, and it is a different way of cooking which can take some getting used to. But if I could only have one gadget in my kitchen, this would be it. *If you have a question for Roger, send it to sarah@feastnorfolkmagazine.co.uk

[Serves 4

CHANTILLY WITH HAZELNUT SPONGE AND HAZELNUT AND CHESTNUT ICE CREAM

INGREDIENTS 500ml of water, 465g of caster sugar, 2g of Maldon sea salt, 420g of good quality milk chocolate, broken into small pieces, 80g of 70% dark chocolate, broken into small pieces, 65g of breadcrumbs, 20g of ground hazelnuts, 45g of ground almonds, 6 large eggs, 8 large egg yolks, 115ml of hazelnut oil, 560ml of double cream, 560ml of whole milk, 200g of roasted hazelnuts, plus extra for garnish, 100g of roasted chestnuts, plus extra for garnish METHOD Put the chocolate pieces into a bowl and put this bowl into a larger bowl filled with ice. Boil the water in a pan with 65g of the sugar and the sea salt. Once it has boiled, and the salt and sugar have dissolved, pour this into the bowl with the chocolate. Whisk together for 5 to 10 minutes, until you have soft to medium peaks. Put into a container and refrigerate. To make the sponge, mix the breadcrumbs, ground hazelnuts, ground almonds and 200g of the sugar in a Kenwood mixer (or similar), and then add the whole eggs, mixing slowly the whole time. Then add the hazelnut oil, still mixing. Bake at 150°C for 15-20 minutes. For the ice cream, put the cream and milk into a pan with the roasted hazelnuts and chestnuts, bring to the boil, turn off the heat and leave to infuse for two to three hours. Then whisk in 200g of the sugar and the egg yolks, heating very gently and whisking all the time. You are aiming for a mixture which coats the back of a wooden spoon – this will happen at 82°C. Now strain the mixture into a bowl placed over ice – you are removing the hazelnuts and chestnuts at this stage, leaving you with a smooth custard. Allow to cool, and then churn in an ice cream maker. To serve, place a round of Chantilly on a plate and garnish with pieces of roasted chestnut. Tear pieces of the sponge from the inside (you don’t want the browned outer layer), and put one piece on each plate on top of the chocolate mixture. Add a quenelle of ice cream, and grate roasted hazelnuts over the plate.

Dark Nights:

Beers

Dark

As the weather turns,

Woodfordeâ&#x20AC;&#x2122;s Brewery explains why we prefer Richer, stronger ales

WOODFORDE'S -

B E E R

www.woodfordes.co.uk

VISIT

AS THE NIGHTS start to draw in and we begin to feel the chill, talking about putting the heating on is not the only thing you’ll start to notice more - you’ll also begin to see a wider variety of stronger and/or darker beers appear on the bar in your local. But why is that? Well, it’s partly down to tastes and the seasons, and it’s partly down to industry, technology and that human trait of ours to have habits that never die. From a taste perspective, there’s no question that there is something very comforting about sitting in front of a roaring fire on a cold, black night with a pint of dark, rich stout. Or how about reading the paper with a glorious pint of old ale in a traditional tankard? On the flip side, when you think about it, warmer weather does have a way of making us reach for the lighter, more refreshing flavours of pale ales or lagers. Is it just the psychology of feeling cosy, or is there more to it? We haven’t always had commercial refrigeration, and in the past beers were brewed as and when the time of year was best. It was nearly impossible to ‘lager’ beers (German: ‘lagern’, ‘to store’) in the summer months, as they would turn or go off. Lighter beers which took less time to ferment were brewed in the warmer months, with the barley that had survived the winter. As darker, stronger ABV beers kept for longer, and autumn was barley harvest time, this lead to a rise in popularity of brewing dark beers and storing them during the cold months. So naturally this was what was available. Then, the longer a beer is aged, the stronger it is and the more complex the flavours are and the story returns to comfort in something warming. It seems it’s a bit of both. Our Woodforde’s dark beauty, Norfolk Nog, is a deep ruby ale packed with a rich chocolatey taste, with hints of liquorice and treacle. It makes for a velvety blanket, with a

smooth and unmistakable texture and finish. What more could you want on a cold autumn night? With its coveted Champion Beer of Britain award from CAMRA, it’s one of our finest achievements. This quarter’s seasonal beers are Tundra and (dare we say it) Christmas special, Tinsel Toes. Tundra is an innovation we’re thrilled with – a 4.6 per cent White IPA giving a crisp, tantalising zing with strong citrus flavours and aromas, borrowing subtle spice components from the ‘Belgian White’ wheat beer style. Then we have a ruby temptress in Tinsel Toes! It’s a 4.4 per cent rich and spicy brew, dark red in colour with roasted malts and hops that give it a perfectly balanced finish. Excitingly, we’re currently planning our beer calendar for the next 15 months and it’s going to be very diverse, seeing us introduce a varied range of new, fantastic beers to complement our award winning line up of your traditional favourites. We’re also moving our brewery shop across to sit inside the Fur & Feather Brewery Tap, as well as launching a new menu and other on-site improvements. Come and visit us and see the exciting changes - you’re always very welcome to pay us a visit in Woodbastwick. Why not grab some family and friends and come and enjoy a good pint, a tour of the brewery and a lovely dinner?

Keep up to date with everything @WoodfordesBeer

W I N E

TA ST ING

NOTES ANDY NEWMAN HAS SOME ADVICE FOR THE NOVICE WINE TASTER

OCTOBER SAW ME leading a charity wine tasting for the Norfolk & Norwich Association for the Blind, with nearly 50 enthusiastic but not necessarily knowledgeable punters sitting before me, their faces registering eagerness and nervousness in equal measure. It’s easy to understand the eagerness. I was about to give them 10 glasses of wine, all from Italy; they had bread and snacks on the tables in front of them; and we were here to enjoy ourselves. Who wouldn’t be looking forward to that? The nervousness is more troubling, though, and it’s not that uncommon. Give someone a glass of wine to drink, and they’ll be perfectly happy. Tell them it’s a tasting, and many people become unsure of themselves. Will they show themselves up? Will they say the wrong thing? Will they be able to keep up?

When I conduct tastings, especially for audiences who may not be regular wine connoisseurs, I am always at pains to say this: there are no wrong answers in wine if you like it, it’s good, if you don’t, it’s not. It is completely personal. Why is it, then, that the wine world has created this sense of mystique which makes perfectly intelligent people nervous, when it should all be about having fun? Surely two decades of accessible wine education on the TV, coupled with the democratisation of wine drinking, should have put paid to all that. The trouble is that for many, many years prior to this, the wine trade deliberately tried to make wine drinking an exclusive club. The forbidding St James’ wine merchants, the wilfully complicated language, the arcane ceremonies surrounding wine: all of this sent out the message that wine is not for the likes of you and me. Unbelievably, an element of that still lingers, which is why the idea of going to a wine tasting is still intimidating for a surprising number of people.

THREE WINES ANDY HAS ENJOYED tHIS MONtH:

3. Many people don’t understand the nose-in-the-glass routine. It is because you can only taste four (arguably five) things, and the rest of the sensation of Domaine de la Rablais Sauvignon Blanc taste is actually about smell - which is de Touraine 2017 (Harper Wells, £12.50) why you can’t taste anything when you If you want to know what classic have a cold. You can register upwards of Sauvignon Blanc should taste like, this is 4000 different smells, so smelling the the wine to try. Textbook notes of nettles, wine will tell you a lot about it before you grass and gooseberry, coupled with a even take a slurp. fresh acidity. The vineyard has been in the same family since 1790, and that heritage 4. Most wines don’t actually smell shows through. of grapes, so try and think about what they do smell of. The nose of a wine will Chianti Poggio Galiga, 2015 generally fall into four categories: fruit, (Majestic, £8.49 as part of a mixed floral, vegetal and spice. Then you can six bottle case) start sub-dividing these. So, for example, From the prestigious Rufina zone of if you smell fruit, is it citrus fruit, or Chianti, this is storming value for a great berries, or stone fruit? Then you can typical Chianti. Made from 90 per cent divide down even further: blackberry Sangiovese blended with two native or redcurrant; apricot or peach; lemon Tuscan grape varieties, it has cherries and floral notes on the nose, and just the or lime? right amount of acidity and tannins on the 5. Take a decent slurp, and hold it in palate. One for your pizza or pasta. your mouth, which is where your taste buds are. Again, think about what you Koch Cserszegi Fűszeres, Hajos-Baja, can taste. Does it match the smell? 2017 (Harper Wells, £11.99) Does the flavour last? Has it got tannin Considerably easier to drink than which coats your teeth, or a fresh hit pronounce, Cserszegi Fűszeres is an of acidity? indigenous Hungarian grape variety giving 6. If you want to swallow, that’s fine. out a floral bouquet along with hints of Newbie tasters I have talked to tell Alternatively, it’s perfectly acceptable lychees. On the palate there is a slight spritz, good acidity, and a complex finish me that not knowing what is going to to spit the wine out, (preferably into a with savoury and spice notes, and a hint happen, and not knowing what to do are receptacle rather than on the floor!). If of bitter orange peel. If you are looking for the main fears, so allow me to give you you are tasting multiple wines and you’re an interesting alternative to Chardonnay, some tips: driving, this is the responsible course. give this a try. Even experienced tasters will dribble a bit 1. Don’t imagine you are the only one during this process, so who isn’t sure of themselves; it’s likely don’t be embarrassed. Have a napkin or that plenty of your fellow tasters are feeling equally out of tissue handy. their depth. 7. It’s a good idea to write down your thoughts. This will, 2. If you are pouring your own, don’t fill the glass beyond over time, help you build a mental database of wines, against one-third full. This allows a body of air above the wine which you can compare future examples. to absorb the aromas. And it means you won’t have the 8. There are no wrong answers. If you like it, you like embarrassment of getting a wet nose when you come to it; if you don’t, you don’t. Don’t let others sway your own smell the wine. personal judgement.

C O L U M N

MAKING

MEMORIES RACHAEL PARKE

Rachael Parke of Season in Wells tells us why she often gets kissed by strangers

"Have you everalbieseend? " margin

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www.s easoni nwells .co.uk

It translates as ‘maestro’, which means we are there to conduct and perform for our audience and, as soon as the doors are open, we are on stage, being judged and critiqued (as our favourite reviewing site tells us). So, 20 years on, and with a full restaurant about to take their seats, I still stand behind stage door, going over final preparations with a sense of nervous excitement. Why do I do this? To help create memories, whether it’s of food, wines, first dates, birthdays or even waters breaking - yes I have been part of that, too! We are part of important milestones in people’s lives which should be celebrated and shared. There is nothing better than good food and good company. Sitting around a table, sharing valuable time together is such an important event which sadly, in our busy lives, we don’t do often enough. Dinner out gives guests that precious time and, when people leave happy, there is a real chance that we will become part of another memory and there is amazing satisfaction in that. I also get kissed by lots of strangers as they head home. This month you will see the word Christmas getting lots of mentions. It’s the season to share with special people and in my opinion the biggest gift available is to pop away the devices for a few hours (Instagram can wait), sit back and enjoy time at the table with festive treats.

VISIT

FROM THE MOMENT YOU ENTER the restaurant as a customer you are being judged, but not critiqued (after all there is no equivalent of TripAdvisor for the customer - yet!). The reason? It’s a quick assessment on how we, the front of house, can give you the best possible service and this is the hardest attribute to train staff on. This judgement is not based on your clothes or presumption of wealth but on your confidence, how inquisitive you are on the menu, the chef, the wine, your knowledge and, of course, your smile. Recently a very well spoken customer sat down and, whilst being handed the menu, his first question was: ‘Have you ever been marginalised?’ Well! That was a first. Marginalised - I almost had to Google the word. However, not feeling intimidated, my assessment was quite simple: this gentleman was going to be a challenge but leave as a friend. Anyone who has met me will know it would take a lot to make me feel powerless and, with patience, attentiveness and plenty of smiles, together with great food and plenty of wine, by the end of the evening he shook my hand and said the evening’s service had been exemplary. Also known as maître d', I am there to connect with the kitchen and the guest and it’s a very stressful part of the restaurant, but a rewarding one.

F O O D

W I N E

P A I R I N G

ice is nice

OUR WINE EXPERT STEVE HEARNDEN IS BACK FROM CANADA, WHERE ICE WINE IS ALL THE RAGE, AND IS LOOKING FORWARD TO CHRISTMAS

for the white meats and gammon. The Bordeaux red is more complex but has great fruit in the taste and would accompany lamb or game perfectly. If you cannot get the ice wine mentioned above then in the case you have the Floreal Rosé, which is not really sweet but has soft fruits on the bouquet and taste. Shopping for Christmas wine could not be easier! Going back to my trip: there is very little wine made near Nashville and although Texas does have wineries I tend not to visit them but The Livermore Valley in California is another story. I visited there a couple of years ago and plan to return. Their wines are so different to the normal wines we import from the State - no gimmicks but good individually styled wines. Watch this space as I might get some in next year. Sonoma and Napa will be left well behind!

STANDARD MIXED CASE

IT SEEMS STRANGE TO ME that by the time you read this I will have travelled to, and returned from, my break to Canada and the USA. I am fortunate that I have friends in Niagara Falls, Nashville, Austin and San Francisco. The downside is that I have to spend a day travelling to each – I will have to suggest they all move to the same state! Down the road from Niagara Falls is Niagara On The Lake – a very picturesque area with many wineries. Inniskillin is one, and I did visit the winery many years ago, but their ice wine is to die for. With this edition full of Christmas cheer, I thought that I would mention this wine as a perfect accompaniment to Christmas pudding and cake. The grapes are picked in December when frozen, and therefore the sugar level is very high. A small glass with your pudding or cake is outstanding. Strange, you might think, that I mention a wine I do not stock but I do stock others. My Christmas Special, sometimes considered a taster case, is very much discounted and offers an excellent variety of wine to drink over the festive season. The Standard Mixed Case only costs £58 for six bottles of high quality and unique wines. Because I shall run out of space I can only briefly mention them but the standard mixed case offers you your aperitif wine with the Viognier, perfect with the nibbles! The Chardonnay or slightly lighter drier Bordeaux white with the fish course or starter (avoid creamy sauces though). The organic Isa Rouge is a superb blend of grapes, light enough

TUTORED WINE TASTING My next Tutored Wine Tasting takes place at the Oaklands Hotel in Norwich on November 20, from 6.30-8.30pm. The cost is £15 per head.

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

CHANCE TO

WIN

- C O M P E T I T I O N -

CROWNING GLORY

Ts & Cs: The prize is dinner, bed and breakfast for two people in one of the Copper Bath Rooms at The Crown Hotel, excluding Christmas and New Year, Saturday nights and Bank Holidays. It is valid until March 2019. Normal Feast Norfolk competition rules apply and the editor’s decision is final. The competition is open to people aged 18 and above. The closing date is November 30 when a winner will be selected at random.

VISIT

HE CROWN HOTEL IN WELLS-NEXT-THE-SEA is the perfect place to retreat, relax and refresh in beautiful North Norfolk. A former coaching inn, the hotel is tucked away on the edge of a tranquil tree-lined green, The Buttlands. Recently refurbished to enhance its existing historic features, whilst still retaining a warm and welcoming ambience, The Crown has 20 luxury en-suite bedrooms. Each is equipped with a flat-screen TV and individually decorated to create a cosy home-from home atmosphere. The four Copper Bath Rooms are situated in the old living quarters behind the main hotel building. And the Copper Baths themselves are either in the room or outside (one is on a large balcony with great views, thanks to the room being an enclosed south-facing rooftop suite) meaning you can enjoy a good oldfashioned hot tub any time of the year! Downstairs, guests and diners can select from a sumptuous and varied menu which makes superb use of the freshest seasonal produce, courtesy of the hotel’s proprietor, New Zealand-born chef Chris Coubrough and his kitchen team. Whether you choose to eat in The Crown’s Chancery Room, the spacious Gun Room and Library Room, you’re sure of a fabulous culinary experience.

www. crown hotel norfo lk.co. uk

THIS MONTH WE HAVE TEAMED UP WITH THE CROWN HOTEL IN WELLS-NEXT-THE-SEA TO OFFER ONE LUCKY READER THE CHANCE TO WIN DINNER, BED AND BREAKFAST FOR TWO IN ONE OF THE COPPER BATH ROOMS

HOW TO ENTER

To be in with a chance to win this wonderful prize, all you have to do is answer the following question:

Where in Wells-next-the-Sea is The Crown Hotel located? Send your answer, plus your name, address and a daytime telephone number, to competitions@ feastnorfolkmagazine.co.uk. You can also enter by liking and sharing the competition on our Facebook page.

Old Oaks Cottage/Reepham Norfolk Cottages

WHEN COSY

MEEtS COOL VISIT

www.norfolkcottages.co.uk

A COTTAGE DEEP IN THE NORFOLK COUNTRYSIDE IS THE PERFECT WAY TO SPEND A COSY WEEKEND AWAY, SAYS EMMA OUTTEN, AFTER STAYING IN OLD OAKS COTTAGE NEAR REEPHAM

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Old Oaks Cottage

YOU DON’T ALWAYS have to stay in a top hotel to grab a bit of five-star luxury in your life. Less than half an hour from Norwich is Old Oaks Cottage, near Reepham, a five star Norfolk Cottage. After work one Friday, we left the bright lights of the city and headed into the deepest, darkest depths of Norfolk; turned down a blink-and-you’llmiss-it byway, and reached the beautifully renovated Victorian farm cottage. The owners happen to live next door, so we were immediately greeted by Crumble, one of their two family dogs, a cheeky little chap who helped us settle in. He was particularly interested in the cottage crunch biscuits in the complimentary welcome pack, whereas I was more interested in the small decanter of gin and hand-cooked

crisps (the bottle of Sandringham Estate apple juice would go straight in the fridge, ready for the morning). We would later discover that Crumble is rather partial to curling up in front of the fire. It’s immediately apparent that a lot of care has been taken with the interior design of the cottage – as soon as we walked in we clocked the stand out mirror behind the dining table, for example. The next morning we were straight in the hot tub (who cares if it’s raining, if it’s a warm and welcoming 38 degrees in there?). The owners’ Jacuzzi is located in the far corner of the courtyard garden and guests have daily access, from 9am to 1pm, say, before going out for lunch and doing something else in the afternoon. The outdoor swimming pool is heated from early to late summer and so we had just missed the boat with that one. After lunch on the Saturday, we checked out Reepham, a small market town I’ve always thought has a great community spirit, ever since soaking up the atmosphere of Reepham Festival a few summers ago. The town is a mile and a half away from the cottage and we enjoyed our little walk around its independent shops and impressive Georgian buildings, before calling into the King’s Arms, a popular pub in the town square known for its good food and locally brewed beers. We had a swift half of Panther Brewery’s American Pale Ale (for me), and Lacons’ Affinity (for him), before deciding on our next move, which was to swiftly head back to our cosy cottage and light the wood burner as the weather was utterly dire that day! The heating and hot water in the cottage are provided via a wood chip boiler in the big barn next door, and, with plenty of wood and kindling for the wood burners (there’s one in the sitting room and one in the dining area), there are plenty of ways to feel toasty warm. There’s something very relaxing about sitting in front of a log fire, so we were more than happy to be in for the

ent r a p p a y l e t a i d "It’s imme of care has that a lot with the been taken esign" interior d

S T A Y C A T I O N

night. The sitting room was a lovely space, with a high Oaks Cottage was the 48 hours or more of peace and vaulted ceiling, sumptuous furnishings and a large flat tranquility it afforded. Thanks to its countryside setting, screen TV and iPod dock for entertainment. it would work well for a couple or a small family, as it The next day was a totally different prospect, as the sleeps three, with a double bedroom and a cosy single sun was shining, so we headed back into Reepham, ready bedroom (my teenage daughter coveted all the cushions for a Sunday sharing roast at The Dial House, owned adorning her bed). It was really a welcome break from the by executive chef Andrew Jones and his wife Hannah norm, before the school run – and work - beckoned on Springham (who also own Farmyard in Norwich). Just Monday morning. as we arrived, runners were reaching the finishing line of the Marriott’s Way 10k (the cottage happens to OLD OAKS COTTAGE is be 500m from this public available to book from Norfolk bridleway). We watched as Cottages, tel. 01263 715778 or some popped into The Dial visit www.norfolkcottages.co.uk House for a celebratory and costs from £409 for a three glass of bubbly – how very night short break or from £481 civilised, I thought. for a week. If eating in is more your thing, then you could stock up at Bakers and Larners in Holt, which isn’t too far away, or you could make a special trip to Back To The Garden in Letheringsett or Walsingham Farm Shop. We had stocked up in Norwich beforehand and had come armed with a keg of Adnams Broadside. What we really enjoyed about our stay at Old

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India -

T R A V E L

TAJ MAHAL, AGRA

FIT FOR AN 84

India -

T R A V E L

EMPEROR MARK NICHOLLS FOLLOWS A TRAIL OF MUGHAL EMPERORS AND MAHARAJAHS ACROSS NORTHERN INDIA, AND FEASTS ON CHAPATIS AND PARATHAS ON THE WAY

India -

T R A V E L

QUTUB MINAR - THE TALLEST MINARET IN INDIA

HEY ARE SPECTACULAR, ATMOSPHERIC MONUMENTS THAT IN MANY WAYS DEFINE INDIA. The forts, mausoleums and abandoned cities constructed by the Moghul emperors from the late 15th to the early 18th century left a stunning architectural legacy that includes the wondrous Taj Mahal in Agra. For me, as a regular visitor to India, one of my favourite Mughal structures is the tomb of the emperor Humayun, which sits at the heart of tranquil gardens in a suburb of New Delhi. The power of this complex lies in its simplicity; marble white onion domes underpinned by the hallmark red sandstone symmetry of a Mughal mausoleum. Constructed on Humayun’s death in 1556, its true significance is as the architectural blueprint for the design of future Mughal tombs, and in particular the Taj Mahal as India’s most famous and mostvisited monument. I had joined a group from adventure travel company Explore on an eight-day Mughal Highlight tour across northern India, tracing the evolutionary route of this Mughal dynasty via its architectural wonders before heading into Rajasthan and the realms of the Maharajahs. From the Red Fort of Delhi to the Jami Masjid (the country’s largest mosque which can hold 25,000 worshippers), the Mughal architectural imprint is all around. That continues into the maze of shops and alleys of Chauri Bazar and Chandni Chowk where stalls sell everything from saris to spices. In Delhi the streets are a cacophony of noise, clogged with cycle rickshaws, meandering cows, handcarts, scooters and the newer eco-friendly battery rickshaws, while the modern Metro system links all the key sights.

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India -

T R A V E L

ROTI PILE IN STREET FOOD STALL IN MARKETPLACE OF DELHI, INDIA

CITY PALACE IN KARAULI

We admired the soaring Qutub Minar tower, the contrasting dominance of the India Gate monument which remembers India’s war dead, and nearby is the Presidential Palace and Connaught Place (now Rajiv Chowk), which was created by architect Edward Lutyens when the capital moved from Calcutta to Delhi in 1931. A four-hour drive to the south, along the newly-constructed Yamuna Expressway, is Agra and the Taj Mahal. A dawn visit offers the opportunity to watch the marble turn from one-dimensional white to vibrant stone with a golden hue as the sun’s rays grow stronger. Emperor Shah Jahan had the Taj built between 1632 and 1653 as a tomb for his beloved wife Mumtaz, who died giving birth to their 14th child but was ultimately deposed in 1658 by his discontented son Aurangzeb who was angered by the extravagance of his father in constructing the marble tomb. On the north bank of the Yamuna River is the so-called ‘Baby Taj’, the tomb of Itmad-ud-Daulah, which is a lovely peaceful spot, while some 40 miles east of Agra is the deserted city of Fatehpur Sikri. Intended as the purpose-built capital of the third Mughal emperor Akbar, its poor water supply was among the factors which saw it abandoned after only 16 years. Continuing east into Rajasthan took us to the town of Karauli, to stay in a Maharajah’s palace. Built as a new palace as recently as 1938, it became the Bhanwar Vilas Hotel in 1992 yet still retains a 1930s Indian charm with antiques, sofas and trophies, portraits of Maharajahs past, and ornaments and furnishings of a former, more sumptuous, era.

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FOOD

India has many fine places to eat from formal restaurants to street food which is usually hot, freshly cooked and full of flavours and surprises In the maze of Delhi’s Chauri Bazaar, vendors offer parathas and curry, masala chai and dishes oozing exotic flavours. At a paratha house you will be served a plate with curry, chut neys, mixed vegetables and something a little swe eter such as banana and cinnamon, and then you pick from a range of different parathas which are cooked to order to eat with the dish – try para tha stuffed with either tomato, paneer, cauliflower, chili, or even plain The advantage of travelling with an Explore guide, is that they know good places to eat and where to find thalis, either veg or non-veg with a mix of dishes, rice and chapati, which are always popular In Jaipur, we found the Surabhi Rest aurant, where the Rajput speciality of Mutton Sula , marinated in a range of spices with mint chutney and roti (freshly baked to order on a hot plate) was rather tasty At the Bhanwar Vilas, dining is usua lly al fresco in the sunny courtyard with dishes such as dal, rice, chicken and lamb curries, vege tarian and meat thalis, aubergines and mutter pane er, steaming chapatis and puffed naan

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LLS THE WE OUSET CRAB H N ESTAURA

SEAFOOD

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

FINE ALES | LOCALLY SOURCED INGREDIENTS | DOGS WELCOME

Middle of nowhere, centre of everywhere! Fresh, local and seasonal is our ethos here at the Saracen’s Head, so come and enjoy a delicious, locally sourced meal with us We are open 7 days a week, but do close in the afternoons. Lunch: Mon-Sat 12-2pm; Sun 12.30-2.30pm Evenings: Tues-Sat 6.30-8.30pm; Sun-Mon 6-8pm

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Mon - Thurs 11am - 11pm Fri - Sat 11am -11.30pm Sundays - 11am - 9pm

Tel: 01953 423 308 www.queensheadnorfolk.co.uk

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India T R A V E L

SPICES FOR SALE AT THE LOCAL MARKET IN DELHI

INFO Mark Nicholls travelled to India with Explore’s eight-night Mughal Highlights trip which combines the Golden Triangle sites and the Moghul architecture of Delhi, Jaipur, Agra and the Taj Mahal with game drives to see the tigers of Ranthambore National Park and visits to Fatehpur Sikri and Karauli. Prices start from £1399 per person, including flights, accommodation in comfortable hotels with breakfast and some additional meals, and an Explore tour leader throughout. For more information call 01252 884 723 or visit www.explore.co.uk

While there is no guarantee of seeing tigers, we watched silently as a large male wandered nonchalantly through the thicket and down toward a water hole. He drank, looked around, and then rolled into the cooling water as we watched. We later saw two 20-month old cubs dozing in the afternoon sunshine. The final destination is Jaipur. Known as the Pink City, the major landmarks are the Royal Palace, the façade of the Hawa Mahal (Palace of the Winds), the fascinating Jantar Mantar astronomical complex built in the early 18th century by Maharajah-astronomer Jai Singh, and the older Amber Fort, on the hillside above Jaipur. The format of Explore’s Mughal Highlights tour is a good introduction to India. Guided, with road transport, and staying in comfortable and atmospheric hotels, the opportunity to stop off in small towns and villages offers a fascinating insight into everyday life in India.

DAL CURRY

SARUS CRANES (GRUS ANTIGONE) IN KEOLADEO GHANA NATIONAL PARK, RAJASTHAN

Our host - Krishna Chandra Pal who would under other circumstances have been Maharajah – explains: ‘We are a heritage hotel with a homely and cultural atmosphere where our guests can experience life how it was in the old days. We have not modernised the property that much, we like to keep it as it was, and as a family we love to discuss the history of the palace and interact with the guests.’ Earlier, we had taken to camel cart to ride through Karauli up to the old 15th century palace. Five storeys high, it has courtyards and halls and private chambers, many adorned with fine miniature paintings, which are currently being restored. Wildlife was another aspect of the tour, taking us to the wetlands and marshes of near Bharatpur to spot heron, cormorant, kingfisher, storks and sarus crane, before detouring to Sawai Madhopur and the famous tiger territories of Ranthambore.

EAT YOUR GREENS Kohlrabi ‘Blusta’

KOHLRABI WAS COMMONLY COOKED IN EUROPE and was a popular vegetable with many. It eventually made its way to India in the 1600s, where it was eaten with rice and other green vegetables. Recipes from India found their way around the globe, and kohlrabi sits perfectly in a dish with Indian spices like turmeric and cumin. The variety ‘Blusta’ is bolt resistant and since us gardeners never like to see a vegetable ‘bolt’, it is a great one to grow plus, it reaches maturity quickly.

Eat Your Greens G R O W

Y O U R

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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

Our kitchen gardener Ellen Mary tells us about the rather quirky looking kohlrabi! KOHLRABI IS, quite frankly, an oddly shaped vegetable, a little alien like in look but packed full of nuttiness and nutrition. Often mistaken for a root vegetable, it is in fact a swollen stem and means cabbage turnip. It’s great for an allotment and grows super fast. In the past it hasn’t been that popular but more recently it has taken off and is now used widely in vegetarian dishes. On top of the lovely flavour, it’s full of vitamins and minerals along with being high in dietary fibre, antioxidant compounds and those all important phytochemicals.

ELLEN MARY

year. Equally, they can be sown in seed trays and modules then transplanted out when the weather warms up. CARE Seedlings will need to be thinned out when they are about 2.5cm high and when the first true leaves have grown. Ultimately, they need about 15cm space in-between final plants. The soil will need to be moist and since birds love them, you might want to cover the sound plants over with some net to protect them.

HOw TO Grow

HARVEST They are a superb vegetable to harvest up to December and make sure you do when they are no bigger than tennis ball size to ensure you get that wonderful flavour. As they are a swollen stem they are very easy to harvest, so are an all-round great veggie.

Sow seeds about 1cm deep in rows 25cm to 30cm apart in February and March. Cover them over with cloches or horticultural fleece. You can continue sowing right up to August, about every 21 days to ensure a constant harvest throughout the

RECIPE WITH ELLEN MARY

REFRESHING KOHLRABI WINTER SLAW

" The key to this is sl ic the ingredients thin ing ly "

Rather than using kohlrabi in a spicy dish, it can be eaten raw in salads so try this easy, refreshing slaw as a side dish or just on its own. INGREDIENTS 1 medium kohlrabi; 1 medium fennel; 1 pear; 1 apple; 1 large carrot; 1/2 a cucumber; 1 lemon, cut in half; dill, chopped; 150g of crème fraîche; pinch of salt METHOD 1. Thinly slice the kohlrabi, fennel, pear, apple and carrot into long pieces and mix in a bowl 2. Slice the cucumber into circles and add them to the slaw mix 3. Squeeze one of the lemon pieces into the mix 4. Add a pinch of salt to taste 5. Squeeze the other half of lemon into the crème fraîche and mix it up with a pinch of salt 6. Put the slaw mix into the crème fraiche and make sure it is evenly covered 7. Dish up with a sprinkle of dill

SERVES F OUR E ID AS A S

A WINTER VEG-OUT RACHEL BIRTWHISTLE

As Rachel Birtwhistle harvests butternut squash, a few queries arise about this allotment staple which prove tricky to explain

ALLOTMENtS -

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Early November is the perfect moment to harvest squash. These need to be toughened up before storing over winter and the best way to do this is to leave the fruit on the plant until this time of year. Winter squash can be stored from November through to April/May but they must be ‘cured’ first. This is easy to do. Leave the fruit out in the sunshine, ensuring they are kept dry, but don’t allow frost to get to the fruit or it will turn mushy and will rot in storage. Cut the squash from the plant leaving about two inches of stem on the fruit so bacteria is not invited into the plant from the soft spot near the base of the stalk. ‘Why is it called butternut squash?’ asks my son as we load the car with our freshly harvested produce. ‘It isn’t butter and it isn’t nuts?’ He raises a good point. ‘Hmmm ….. I’m not sure,’ I reply in my best authoritative mum voice. ‘Just be gentle when you put them in the car though,’ I say. ‘Why? ….. they’re not squashy either,’ he adds!

HE SMELL OF IMPENDING WINTER at the allotment is strangely delightful. It’s a cold, fresh, dewy scent that is difficult to describe but glorious to breathe in. I suggest to my friend that candle-makers should create an ‘autumnal aroma’, at which point she firmly tells me rotting vegetation is an acquired taste and probably not a great seller. I like November on the plot as the existing vegetables are not so demanding this time of year. No watering, not-somuch weeding and yet still plenty to feast on. For the first time I have grown pumpkins and winter squash. Mention pumpkins to the children in my son’s class and I think most of them will say Halloween and lanterns. This makes my heart sink a little, as I’ve nurtured these for months and surely eating them is just as exciting as carving a pumpkin head? ‘No it isn’t,’ I am firmly assured by my seven-year-old wielding a carving knife in a disconcerting manner. We set aside one pumpkin for lantern making but I have to strike a deal with my son that we don’t waste the flesh or the seeds. The flesh can be used for soup or pumpkin pie, while the seeds can be roasted on a baking tray, drizzled with olive oil and a few chilli flakes, and are then amazing thrown onto a salad. Squashes and pumpkins are incredibly versatile and so easy to grow. They are also, in my opinion, some of the most attractive produce on the allotment. If you want huge pumpkins then remove the other fruitlets (yes that’s right pumpkins and squash are classed as fruits not veg) leaving just a couple on the plant. It’s a good idea to pop larger pumpkins on bricks or wood as it will stop their bottoms rotting. Many plot holders have dedicated squash and pumpkin areas on their plots. Wandering round the allotment you can see the extraordinary variety of sizes, colours and textures, all unique in shape as well as flavour.

Find out what Rachel is doing this month on the allotment via twitter: @treatlikedirt

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"Squashes & Pumpkins are in credibly versatile and so easy to grow" www.feastnorfolkmagazine.co.uk

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Proudly Norfolk -

C O L U M N

VISIT

www.leighsbees.co.uk

LEIGH GOODSELL

Where can we buy your produce? Most of the delis between Old Hunstanton and Cley stock it, as well as a few further inland. Shops further afield are stocking it now (Swaffham, Horning) and I’m looking for new stockists. I am also a regular at Creake Abbey Farmers’ Market which is on the first Saturday of every month. I can also sell direct if customers contact me to make sure I’m around.

tHE KEEPER

LEIGH GOODSELL, WHO IS BEHIND LEIGH’S BEES PRODUCERS OF NATURAL NORFOLK HONEY - TELLS US WHY THE BUSINESS GIVES HIM A BUZZ Who are you and what do you do? I’m Leigh Goodsell and I’m a bee farmer. I help my bees produce wonderful unadulterated honey. How did you get started? When I was about 11 or 12 I blew all my savings (a massive £40) on a hive of bees from a ‘kindly’ old gentleman. This chap may well be roasting on the fires of Hades now, as these were the most vicious bees I’ve had anything to do with over the last 40 years. Is it a family run business? I run the business on my own. This has meant a few 120 hour weeks recently, so occasional help is high on my wish list. What did you do beforehand? For most of my adult life I’ve been a photographer, but have also variously been a horseman, inshore fisherman, and tree feller.

The bees are based in Norfolk and overwinter close to home - they will work oilseed rape and beans until around June here, and then will move out to summer sites. In North Norfolk some will go up to coastal sites to work sea lavender; some will go to Essex to work borage (I’m hoping to convince some Norfolk landowners to grow borage), and some to Lincs/Leics. In early August, hives will go up to the Peak District to work heather. After that, they all come back to Norfolk where (if we have a mild autumn) they can work ivy. Once that is done, winter is pretty much here and preparation for the following season begins.

Did you need much training? I’ve learned by trial and error and fully expect to find new surprises every season. I’ve never undertaken formal training, but there are plenty of books which can be read. What do you produce? I (or my bees) produce honey. I bottle as much of it as I can at the time of extraction (spinning), so apart from going through a coarse sieve, nothing else is done to it. I label this as Raw Honey. None of my honey is blended - I have a feeling the bees know what they are doing, so each batch will vary in flavour, colour, and texture according to which flowers they have been working. A panel on the label will describe where and what the bees have been working. Sometimes it isn’t possible to know this, so it will be labelled ‘honey’ rather than ‘sea lavender honey’, or ‘woodland honey’.

What's the best bit about your job? That is a tricky question. It is an exhausting occupation at times, but I think the most satisfying moments are often the intoxicating aroma that envelops me when taking the top off a happy and productive hive. The hum of 80,000 contented bees going about their business is a very relaxing music, and seeing a super (the name for a box of honey frames) full of honey just helps me relax a bit, knowing that it will all help keep me occupied and fed for a little longer. We hear you run 'educationals'? I do provide ‘beekeeping experience sessions’. These give people a chance to have an insight into the life of bee's and beekeeper alike. How you do like to eat your honey simply on toast or on cereal? Personally, I eat it off the spoon, in porridge, on toast and in warm drinks I love it! 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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Solutions Personal Contract Plan* representative example for Audi A3 Sportback Black Edition 30 TFSI 116 PS 6-speed subject to a 4 year, 10,000 mile per annum agreement. Monthly payment inclusive of metallic paint. Offer expires on 31 December 2018

Norwich Audi Meridian Way Norwich NR7 0TA 01603 605288 www.robinsonsaudi.co.uk Official fuel consumption figures for the Audi A3 Sportback S line 1.5 TFSI, cylinder-on-demand 150PS 6-speed in mpg (l/100km): Urban 44.1 (6.4),Extra Urban 62.8 (4.5), Combined 54.3 (5.2). CO2 emissions: 118g/km. Fuel consumption and CO2 figures are obtained under standardised EU test conditions

(or, in cases of vehicles with WLTP type approval, are the NEDC figures provided pursuant to Government guidance until further notice). These figures facilitate direct comparison between different models from different manufacturers, but may not represent the actual fuel consumption achieved in ‘real world’ driving conditions. More information is available at beta.audi.co.uk/wltp Choice of wheels and other options may affect fuel consumption and emissions data. Standard EU figures for comparative purposes and may not reflect real driving results.

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) pay the optional final payment and own the vehicle; ii) return the vehicle: subject to excess mileage and fair wear and tear, charges may apply; or iii) replace: part exchange the vehicle. With Solutions Personal Contract Plan. Available on stock vehicles only. 18s+. Subject to availability and status. T&Cs apply. Offer available when ordered by 31/12/2018 from participating Centres. Indemnities may be required. Offers are not available in conjunction with any other offer and may be varied or withdrawn at any time. Accurate at time of publication [October 2018]. Freepost Audi Financial Services.

The T-Roc. From £169 per month. £2,000 towards your deposit when purchased on Solutions PCP.^

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Robinsons Volkswagen NORWICH Heigham Street, Norwich, NR2 4LX Telephone: 01603 605276 www.robinsonsvolkswagen.co.uk

Representative

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@Robinsons_VW

Robinsons Volkswagen 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) pay the optional final payment and own the vehicle; ii) return the vehicle: subject to excess mileage and fair wear and tear, charges may apply; or iii) replace: part exchange the vehicle. ^Available when purchased on Solutions PCP. With Solutions Personal Contract Plan. 18s+. Subject to availability and status. T&Cs apply. Offer available when ordered and delivered by 31st December, 2018. Indemnities may be required. Offer not in conjunction with any other offer and

Standard EU Test figures for comparative purposes and may not reflect real driving results. Official fuel consumption figures for the T-Roc range in mpg (litres/100km): urban 33.2 (8.5) – 47.1 (6.0); extra urban 48.7 (5.8) – 62.8 (4.5); combined 41.5 (6.8) – 56.5 (5.0). Combined CO2 emissions 117–155g/km. may be varied or withdrawn at any time. Accurate at time of publication October 2018. Freepost Volkswagen Financial Services.