A HA RN BA AT
N Wi
AY ST
M OO BR
R 2 0 18 DECEMBE 2 0 19 JA N U A R Y
M
32
N orfolk
THE YEAR
to go vegan
REVIeW
OF THE YEAR PICK UP FREE AND ENJOY
A DOZEN INDULGENT RECIPES INCLUDING REVIEWED
BOOZY TRIFLE
ERPINGHAM HOUSE IN NORWICH
' S T LE
CELEBRATE
2019
HAPPY BIRTHDAY TO US
YEARS OLD!
EE tion FRsulta vice on ser
A living experience as unique as you are... Use your new space as a place to eat, meet, relax, entertain or sleep - whatever you have in mind we will create it for you.
Garden Rooms
Orangeries
A Garden Room combines an outdoor feeling with the yearround comfort of an inner room.
A popular and practical way to create much needed space to a home.
Garden Offices
A great way to have more space but allow a separation and peace from the bustle of the house.
Conservatory Transformations
Conservatory Roofing Systems
A simple, quick and cost effective way of transforming a conservatory.
A great way to transform your conservatory into an ‘all year’ room.
Wishing our customers old and new a Happy Christmas and Prosperous New Year!
Contact us for a free consultation and quotation
Tel: 01603 720005
Whatever your requirements we offer a comprehensive commitment to quality and service.
www.gardenroomdesigns.co.uk
01603 720005 | info@gardenroomdesigns.co.uk www.gardenroomdesigns.co.uk
NAME The Golf with £2,500 towards your finance deposit*. -
C O L U M N
-
£215 per month.
Solutions Personal Contract Plan* representative example subject to 48 month, 10,000 mile per annum agreement for the Golf SE 1.0 TSI 110 PS 5-door including Atlantic Blue metallic paint. Duration
4 years
Retail cash price
£20,850.00
Deposit contribution
£2,500.00
Customer deposit
£3,584.35
47 monthly payments
£215.00
Total amount payable
£20,701.35
Optional final payment
£7,002.00
Option to purchase fee payable with final payment
£10.00
Total amount of credit
£14,765.65
Excess mileage (per mile)
4.8p
Rate of interest (fixed)
5.45%
Representative APR
5.5%
Utterly irresistible offers from
Robinsons Volkswagen NORWICH Heigham Street, Norwich, NR2 4LX Telephone: 01603 605276 www.robinsonsvolkswagen.co.uk
Find us on:
LOWESTOFT Cooke Road, Lowestoft, Suffolk, NR33 7NA Telephone: 01502 516831 /VolkswagenRobinsons
@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. Offer excludes Golf 1.5 TSI 150PS Hatch and Estate, GTE, e-Golf and Golf SV. *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. 18s+. Subject to availability and status. T&Cs apply. Offer available until December 18th, 2018. 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. Freepost Volkswagen Financial Services. Fuel consumption
and CO2 emissions figures are obtained under standardised EU test conditions (or, in cases of vehicles with WLTP type approval, are the NEDC figures derived from WLTP testing). These figures facilitate comparison between different models from different manufacturers, but may not represent the actual fuel consumption achieved in ‘real world’ driving conditions. NEDC figures derived from WLTP testing may not be equivalent to figures from NEDC testing, so comparisons may be unreliable. More information is available at www. volkswagen.co.uk/ owners/wltp. Choice of wheels and other options may affect fuel consumption and emissions data. Official fuel consumption figures for the Golf range in mpg www.feastnorfolkmagazine.co.uk (litres/100km): urban 28.0 (10.1) – 68.9 (4.1); extra urban 42.8 (6.6) – 76.3 (3.7); combined 35.8 (7.9) – 72.4 (3.9). Combined CO2 emissions 102 – 180g/km.
3
-
E D I T O R ' S
FEASTNORFOLKMAGAZINE.CO.UK
-
C O L U M N
L E T T E R -
WELCOME TO OUR FESTIVE ISSUE which takes in both December and January. It’s a very busy time of year so do make time to put your feet up and just indulge with us as we share our usual smorgasbord of delights. We show you how to create the perfect festive feast for the Big Day using local produce, find out how one of our favourite department stores is all set for the party season and how the catering students at City College, Norwich, have their own mini production line for mince pies, Xmas puds and more! As January becomes Veganuary, Emma Outten tries out Erpingham House in Norwich, a newish plant-based restaurant which ties in with her piece on the rise and rise of veganism and vegetarianism, and how the local foodie scene is reacting. Our big interview meets John Gordon-Saker from OPEN, which is going from strength to strength as a city centre venue, we find out about a new Norfolk gin and take a look at some of the hampers available - well, Christmas just isn’t Christmas without a jam-packed hamper! Be sure to try and get to the Festive Food Fair at Holkham Hall on December 15 and 16 - it’s a great chance to stock up on foodie treats and we will be there - I’m judging a Bakewell tart competition which sounds great fun. My mum lived in this Peak District town for almost 30 years so I’ve eaten more than my fair share of them over the years! Don’t forget to enter our competition which is the chance to win a stay at Barnham Broom, a great resort just west of Norwich. And congratulations to Heidi, from Cromer, who won our October issue competition, which was a trip to Farmyard restaurant in Norwich. And remember that great gift for the foodie in your life - a subscription to us! See online for full details. We will be back at the end of January with our February issue which has love and romance at its heart! Have a very happy Christmas and a peaceful New Year.
SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk
www.feastnorfolkmagazine.co.uk
5
-
80 Emma Outten discovers that Ibiza has so much more to offer
ABOUT US 05 Editor’s Letter WHAT’S ON 14 Our What’s On guide has Christmas foodie events, New Year’s Eve drink-ups and more 17 Take a trip to Holkham’s Festive Fair in December 20 It’s out with the old and in with the new read our latest news round-up FEATURES 19 We look back at the highs and the lows for our food and drink industry over the past year 22 We show you how to create a festive feast, using local produce 33 Walsingham Farms Shop has branched out, into the city, after setting up stall in Norwich Market 38 Our big issue asks the big question: is 2019 going to be the year for veganism? INTERVIEWS 28 Emma Outten heads to OPEN Norwich to meet keen foodie and CEO, John Gordon-Saker
COVER STORY
65 An indulgent (and boozy) Christmas trifle to get you in the festive spirit
REGULARS 9 The spotlight feature is all about Jarrold’s department store, where food is an increasingly important part of the business
27 Our Taste Test reviews goodies including marmalade and beer! 31 Our six of the best feature is all about hampers this month 46 This month’s photo essay, by Keiron Tovell, sees Norwich City College students preparing for their Christmas shop 53 The gadget and gizmo selection is booze themed this month - of course! 55 The Chef Q&A meets Freddie Griggs, the new Head Chef at Bishops Restaurant in Norwich Lanes 62 Our selection of new cookbooks from Jarrold’s is packed with vegan and vegetarian publications 90 The Proudly Norfolk column meets Burn Valley Caterers who are also helping to start a vineyard in North Norfolk EATING OUT 36 Emma Outten and colleague Rachael Young live life on the veg at 100 per cent plant-based Erpingham House in Tombland, Norwich COLUMNISTS 35 Small business owner Elaine Reilly reports on the rise of interest in vegan and vegetarian dishes at her city centre café 43 Julia Martin shares a raw carrot and beetroot cake recipe as she continues her vegan journey
SUNSET VIEW OF SAN ANTONIO BEACH
13
46
45
68
36
59 Roger Hickman reveals what turkey he is buying this Christmas and has a rather decadent ham hock terrine recipe 61 Daniel Matthams of Green Farm Coffee tells us how to create the perfect frothy milk for your latte 78 Rachael Parke discusses stress in the hospitality workplace RECIPES 13 Nick Harris, executive head chef at Jarrold’s, shares festive recipes for smoked trout mousse and panforte 41 The Barsham Arms in North Norfolk suggests a veggie tart using a local cheese 44 Free from recipe writer Sara Matthews offers a festive cheese and a healthy granola recipe 57 Freddie Griggs has a somewhat wacky cereal bowl panna cotta - you need to find out more 67 Arthur Howell has the perfect seasonal entertaining dish - roast partridge 86 Ellen Mary prepares a vegan legume bowl with a cashew nut dip!
DRINK 68 Emma Outten finds out about a new artisan product, Hibiscus Flower Gin, a collaboration between Pell & Co Spirits and Redwell Brewing 70 Phil Halls of Grain Brewery in the Waveney Valley writes about hygge beers 72 Andy Newman is all about facts and figures this month - and discovers we like drinking New Zealand wine 75 Steve Hearnden recommends Beaujolais wines with your festive meals TRAVEL 77 Our last staycation of the year features a beautiful flint cottage in rural North Norfolk 80 Emma Outten dares to take her daughter to Ibiza - but it’s more about the paella than the partying GROW YOUR OWN 86 Our kitchen gardener Ellen Mary discusses on trend micro greens, a real fave with chefs 88 In her final allotment column for us, Rachel Birtwhistle tells us about how her plot is providing her with Christmas nosh - and gifts! COMPETITION 76 Win at stay at Barnham Broom, a resort just outside Norwich with great sporting facilities
www.feastnorfolkmagazine.co.uk
7
THE TEAM
Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Hanneke Lambert, Designer studio@feastnorfolkmagazine.co.uk Rachael Young Senior Account Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Diane Green Brand Manager | 07988 867483 diane@feastnorfolkmagazine.co.uk
CONTRIBUTORS
Steve Hearnden, Andy Newman, Ellen Mary, Rachel Birtwhistle, Elaine Reilly, Phil Halls, Sara Matthews, Julia Martin, Roger Hickman, Rachael Parke, Daniel Matthams
PUBLISHED BY
FEAST NORFOLK MAGAZINE is published by Feast (Eastern) Limited - 21 Market Place, Dereham, Norfolk NR19 2AX
PRINTED BY
MICROPRESS, Fountain Way, Reydon Business Park, Reydon, Suffolk, 1P18 6DH
NAME -
C O L U M N
8
-
-
S P O T L I G H T
-
EAT, SHOP AND BE MERRY! JARROLD’S IS FAST BECOMING THE FOODIE HUB OF NORWICH - WITH A JAM-PACKED DELI, FIVE EATING VENUES AND A VERY GOOD WINE CELLAR, DISCOVERS SARAH HARDY
www.feastnorfolkmagazine.co.uk
9
-
S P O T L I G H T
-
10
NICK HARRIS JUDITH FINNEY
www.jarrold.co.uk
www.feastnorfolkmagazine.co.uk
VISIT
W
HEN THE EXCHANGE RESTAURANT opened this summer, we all sat up and took a fresh look at Jarrold’s, the long established independent department store in Norwich. It’s the sort of place we all think we know well and have visited on and off for years. Yes, there’s a great beauty hall, interesting fashions, very good furniture, comprehensive book department and even a hairdressing salon. But food has really started to be quite the thing. As we’ve all become much more interested in provenance and developed more sophisticated eating out and in habits, Jarrold’s has stepped up to the plate - if you don’t mind the pun. The deli, run by the dynamic Judith Finney, was expanded and reworked last year, with the introduction of a much bigger counter (cheeses, meats, olives, pastries) and a wine bar which people very quickly took to - well, who wouldn’t love to sit at a rather swanky bar, sipping decent wine, enjoying a cheese board, and watching the world go by?
Indeed, the whole basement floor is a haven for foodies, from gorgeous must have china to the latest gadgets, baking essentials right through to the food hall which offers goodies from around the world, from the finest Italian pasta to Godiva Chocolates. But, as you’d expect from a fellow independent, there’s a good selection of artisan producers from the region, including Norwich Porridge, Crush oils, Breckland Orchard’s posh pops, and Chillis Galore.
11
-
S P O T L I G H T
-
What’s happening in December: HAMPERS are very big news. You can create your own or just let the store’s experts work their magic. Think ginbased ones, one for afternoon tea lovers or ones crammed with local treats
The range of local spirits is impressive, with just about every gin available, plus a good selection of local wines such as one from the Winbirri vineyard, just outside Norwich, and Flint vineyard, near Bungay. Many of the county’s breweries, from Lacons to Woodforde’s and Norfolk Brewhouse to Wild Raider cider. The wine bar was doubled in size this summer, and there’s now room for 24 bar flies, while the former Metro Cafe was reinvented as The Exchange, complete with a ‘proper’ wood-fired pizza oven and now serves a tasty selection of pizzas, pastas, salads and ambitious desserts, all under the watchful eye of executive head chef Nick Harris. Nick and his staff of 70, who have responsibility for all the store’s eateries and the colleagues’ canteen, plan to start a daily special, and don’t miss the salad bar - it is a thing of beauty - and the blueberry and spinach muffins are a firm Feast favourite! The store tries, as much as possible, to serve up what is on sale in the deli in its various restaurants, and does favour local producers, with Barsby Produce from King’s Lynn supplying fruit and vegetables and Brown and May, from Eye, providing the fish, to name but a few. And the food is pretty much all produced on site apart from the bread and the ice cream - with Danns from North Tuddenham, near Dereham, supplying the ice cream. While The Exchange is the new kid on the dining block, Benji’s, on the first floor, is a popular choice for those who prefer a spot of elegance. The menu, says Nick, changes every six weeks and is all about seasonal ingredients. The Pantry and its carvery is a Norwich institution and
LOOK OUT FOR a pop up Champagn e bar from Moët on December 7, 8 and 9 where cocktails will be served The Exchange has EXTENDED OPE NING HOURS in the run up to Christmas - see online for full details REMEMBER If you overdo the shop ping and feel like dropping, you can collect all your purchases from the store’s despatch area or custome r services
serves more than 300 lunches a day, and don’t forget about Chapters, by the book department, where you’ll get a cracking cup of coffee. All venues cater for different dietary requirements, with Nick noting, like all chefs, that customers are increasingly interested in vegan and vegetarian options, with gluten free dishes now an essential offering. Mention should also go to the store’s master of wine, Nick Adams, from Cambridge. There are only about 320 in the world so you can appreciate his knowledge. He’s been busy offering more off-beat numbers and also increasing the range of wines available by the glass. Jarrold’s is never one to stand still and there are numerous plans, still top secret, for the New Year. Both Nick and Judith sound like they want more space; Sunday ' Host your own Roast' in The Exchange are being mooted; breakfast is now a serious choice for many and how about a gin refilling station? Well, do watch this space!
12
-
R E C I P E S
-
Festive recipes from Nick Harris at Jarrold
INGREDIENTS 400g of whole blanched almonds; 350g of chopped candied fruit; 60g of dried figs; 100g of plain flour; 1tbsp of Dutch cocoa; 1tsp of cinnamon; 1/2tsp of clove; 1/2tsp of white pepper; 1/2tsp of nutmeg; 1/2tsp of coriander FOR THE SYRUP 1tbsp of water; 100g of honey; 160g of sugar
PANFORTE PANFORTE IS A TRADITIONAL CHEWY ITALIAN DESSERT WHICH CONTAINS FRUITS AND NUTS. IT IS SIMILAR TO A FLORENTINE, BUT MUCH THICKER. IT IS A VERY GOOD ACCOMPANIMENT TO CHEESE
[Serves 6] Method: 1. Combine all the fruits, nuts and spices in a large bowl with the flour and cocoa 2. Melt the honey, water and sugar until the sugar is completely melted. Simmer for 1 minute and then pour the syrup into the dry ingredients and mix well 3. You may need a little water to help combine the ingredients 4. Line a 9 inch square tin with rice paper and press the mixture firmly into the tin 5. Bake at 160ยบC for 30 minutes 6. The panforte is cooked when the edges are firm but the middle is a little soft 7. Allow to cool before cutting
[Serves SIX]
SMOKED TROUT MOUSSE INGREDIENTS 250g of smoked trout; Brandy, to taste; lemon juice, to taste; horseradish, to taste; cayenne pepper, to taste; 1 pint of double cream; 1/2 cup of gelatine leaf METHOD Mix the smoked trout (make sure there are no bones or skin) with the brandy, lemon juice and horseradish then add the cream and finally the gelatine. Taste for seasoning
www.feastnorfolkmagazine.co.uk
13
WHISKY EVENING
Enjoy an English Whisky Evening at Bakers and Larners in Holt on December 6. The evening, in Number Ten Restaurant, will be presented by Mike Fisher, Global Sales Manager, and tickets include all samples and a food platter. Visit www.bakersandlarners.co.uk
SUPPER AND CAROLS
Enjoy Supper and Carols by Candlelight at Urban Jungle Suffolk, on December 21. Get cosy amongst the leaves, with lights, candles and the fires roaring, whilst the Hand in Hand ladies, a cappella quartet, and friends meander the sofas and seating areas. Enjoy dinner and drinks, with mulled wine too. Visit www.urbanjungle.uk.com
CHRISTMAS LUNCH
East Coast College will once again be offering Christmas lunch to those in need in Great Yarmouth, on December 19. It’s a lovely community event – staff serve a delicious Christmas dinner and goody bags are provided to all attendees. Visit www.eastcoast.ac.uk
GALA DINNER
The Sparkle Charity Gala Dinner is taking place at the Assembly House in Norwich on December 1. The menu, designed by Richard Hughes, is a five course ‘Taste of Norfolk’ menu. There will be drinks on arrival, festive entertainment from Norfolk Centre for Young Musicians and dancing to seven piece band Bootleg Swing. Visit www.norfolknurturehub.org
TASTING MENU
Socius Restaurant in Burnham Market is creating a very special tasting menu of favourite dishes from 2018 for its very first New Year’s Eve. ‘A Taste of Socius from 2018’ will be a six course tasting menu including a glass of fizz. Visit www.sociusnorfolk.co.uk
WHAT 'S ON
tHIS
Month
AFTERNOON TEA
Enjoy an extra special festive themed traditional afternoon tea at Strattons Hotel in Swaffham on December 1, 8, 15 and 29. Also, a special New Year’s Eve bottomless brunch club will take place on December 31 (and a Special New Year’s Eve dinner). Visit www.strattonshotel.com
CHAMPAGNE DINNER
Start your Christmas festivities with a gourmet Champagne dinner at The Crown at Woodbridge on December 6. Each of the courses will be accompanied by a different Champagne carefully selected by François Belin, the hotel group’s Head Sommelier, to complement Head Chef Darran Hazelton’s inspired menu. Visit www.thecrownatwoodbridge.co.uk
14
NYE BALL
NYE DINNER
Celebrate the end of the year at Carrow Road with a New Year’s Eve Ball in the Top of the Terrace, where you can enjoy a glass a fizz on arrival, followed by a five-course meal. You can then try your luck at the Casino Tables, or dance to the Joe Ringer Band; or else there’s a Circus Fancy Dress Party in the Norfolk Lounge, with arrival drink, disco, popcorn, entertainment and food stalls. Visit www.deliascanarycatering.co.uk
Start 2019 in style at Briarfields Hotel in Titchwell, with food, music and fizz! Enjoy a gourmet fourcourse menu, dance to the resident DJ and enjoy a glass of bubbly at midnight – a perfect way to see in the New Year. Dress should be smart/casual. Visit www.briarfieldshotelnorfolk.co.uk
GOING VEGAN
rn 4 f tu pg4 e o es p to som eci r r fo ra's Sa
Our free from recipe writer Sara Matthews is holding a workshop on January 26 called The Essential Vegan - A beginners' guide to a plant-based lifestyle. The class, which runs from 10.30am to 2.30pm, is being held at Studio 20, Wensum Street, Norwich. Tickets are £25 and you can expect plenty of useful information and tips. Visit www.sarabynature.co.uk
DINNER AND DANCING
Dinner, music and dancing is on offer at The Hoste on December 7. Jazz at The Movies was the first band to play at the hotel in Burnham Market, in 2013, and have made much-requested returns every December ever since, with their acclaimed ‘Swinging Christmas’ concert. The all-inclusive meal and music ticket needs to be booked in advance – although there are also music only tickets available. Visit www.thehoste.com
DIARY DATES
AS THE YEAR COMES TO A CLOSE, THE PARTY SEASON IS WELL AND TRULY OPEN FOR BUSINESS, AS EMMA OUTTEN REPORTS
LATE NIGHT SHOPPING For those who prefer to do their Christmas shopping ‘afterhours’, Pensthorpe’s late night shopping event takes place on December 13. Peruse the Pensthorpe shop, which is a treasure trove packed with gifts, local food and drink, toys, jewellery, homewares and nature books, plus items for bird-care and wildlife watching. Visit www.pensthorpe.com
WREATH MAKING MASTERCLASS
Embrace the festive season with a luxury wreath making masterclass, at Tuddenham Mill on December 19. Local Floral Designer Sally Wilkinson from the Floral Studio will guide you as you create an individual festive wreath, and you will also enjoy mulled Prosecco and Christmas canapés, fresh from the award winning restaurant. Visit www.tuddenhammill.co.uk
PUB POP-UP
The historical Sir Garnet pub in the centre of Norwich has recently launched a series of monthly dining pop-ups with neighbouring stalls from Norwich Market. The next dates are from December 3 to 5 with popular Chilean stall Cocina Mia. Visit www.thesirgarnet.co.uk
SUPPER
The next Scolt Head Supper at The White Horse Brancaster is An Evening with Mrs Temple’s Hand Made Cheese on December 11. Taste cheeses including Binham Blue, Wighton, Copys Cloud, Walsingham and Gurney Gold and hear Mrs Temple’s amazing story. Wines are matched by Bancroft Wines and desserts by Head Chef Fran Hartshorne. Visit www.whitehorsebrancaster.co.uk
FARMERS’ MARKETS
The last Bayfield Farmers’ Market of this year takes place at Manor Farm, Glandford, on December 15. Expect more than 30 stalls of Norfolk produce and wares in the Big Barn, free parking, breakfast tacos and coffee from Grey Seal Coffee. Also, the final Marshland St James Farmers’ Market of 2018 takes place on December 6. Find Bayfield Farmers’ Market on Facebook and visit www.marshlandfarmersmarket.uk
CELEBRATE AT BEAUTIFUL BAY TREE COTTAGE Treat yourself to a well-deserved Christmas break at Bay Tree Cottage in Burnham Market. This fabulous flint cottage is located just a few minutes’ walk from the centre of Norfolk’s loveliest village, with its fabulous shops and places to eat and drink. And with the Christmas lights on, the village will look pretty as a picture. Cosy, romantic, stylish and adorable, this two-bedroom retreat with wood burner is in easy driving distance to all North Norfolk’s best beaches as well as the Christmas festivities at Holkham Hall. 3 nights from £466, 7 nights from £572
Visit www.norfolkhideaways.co.uk Call 01328 887658 Email enquiries@norfolkhideaways.co.uk www.feastnorfolkmagazine.co.uk
15
NEW YEAR’S EVE AT CARROW ROAD
NAME -
C O L U M N
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!
-
Arrive to glitz, glamour and a glass of fizz before enjoying a magnificent five-course meal. 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 YEAR'S EVE
CFANCYIRCU S DRESS PARTY SEE OUT 2018 IN STYLE AS OUR NEW YEAR’S EVE CIRCUS PARTY COMES TO CARROW ROAD ARRIVAL DRINK
H DISCO H POPCORN H ENTERTAINMENT H FOOD STALLS
FANCY DRESS IS OPTIONAL WITH PRIZES ON THE NIGHT FOR THE BEST OUTFITS £20 PER PERSON OVER 18’S ONLY NORFOLK LOUNGE
ARRIVAL FROM 8PM
FOR FURTHER DETAILS OR TO BOOK 16 Call:01603 218724 Email:canary.catering@canaries.co.uk Visit:deliascanarycatering.co.uk
HOLKHAM FESTIVE FAIR -
W H A T ' S
O N
-
A FestiveFoodie Fair
CELEBRATE THE START OF CHRISTMAS AT A WEEKEND FOOD FESTIVAL AT THE GLORIOUS HOLKHAM HALL IN NORTH NORFOLK, SAYS SARAH HARDY
THE SECOND HOLKHAM FESTIVE FOOD FAIR takes place this month, on December 15 and 16. Set in the lovely Lady Elizabeth Wing in the estate grounds, the two-day event is the chance to stock up on festive goodies for yourself and your family. Many well-known Norfolk producers have stalls including Archangel Gin, Simply Cake Co, Yare Valley Oils, Stokes Sauces and Blackbird Cottage - and Feast Norfolk magazine will be there, too. The fair’s chosen charity is Heritage House, a day care centre in Wells, drinks are available in the bar, the Courtyard Cafe is open and several foodie concessions such as the Duck Truck and The Rocket Pizza Company are present. A busy programme of cookery demonstrations, hosted by Charlie Hodson and with Feast Norfolk magazine as the media partner, is planned both days so do come and join us! COOKERY THEATRE LINE-UP: Saturday, December 15 10.30 Scott Taylor, freelance chef, and Simon Hunter Marsh, chef and forager 11.15
Official opening by Lady Leicester
11.30 Steve Thorpe, chef and lecturer, and James Phillippo, head chef of City College, Norwich 12.15 Hardeep Singh Kohli, TV personality and chef, and Mark Poynton, chef patron of MJP restaurant in Cambridge www.feastnorfolkmagazine.co.uk
1.15 Eric Snaith, chef patron of Titchwell Manor Hotel in North Norfolk 2.15 The Bakewell Bake off between Chief Inspector Amie Abbs from King’s Lynn and Vic Rowling, head chef at The Fox at Lyng, near Dereham. Judged by Feast Norfolk magazine editor Sarah Hardy 3
Raffle draw
3.15 Scott Dougal, chef patron of Wells Crab House Sunday, December 16 10.30 Michael Chamberlain, head chef of the Victoria Inn at Holkham 11.30 Andrew Jones, executive head chef of Farmyard in Norwich and The Dial House in Reepham 12.15 Daniel Freerar, head chef from Strattons Hotel in Swaffham 1.15 Roger Hickman, chef patron of Hickman’s Restaurant in Norwich 2.15 Sam Bagge and Hannah Kendle from Walsingham Farms Shop and pig farmer Tim Allen from South Creake 3 Raffle draw 3.15 Rai Bukulu from spice specialists A de Piff, and Simon Hunter Marsh, chef and forager •
T HE FAIR OPENS FROM 10AM-4PM ON BOTH DAYS. ADMISSION IS FREE.
• CHEF LINE UP CORRECT AT TIME OF GOING T O PRESS
17
BOTTOMS UP! CELEBRATE NYE IN STYLE BY THE COAST Join us at our glamorous black-tie event at The Swan, Southwold. The evening begins with canapés and a live jazz and acoustic band, before a five-course menu perfectly paired with Adnams award-winning wines, beers and spirits. Two-night bed & breakfast stays, including our New Year’s Eve Celebration, from £780 for two people.
SELLING FAST, SO BOOK NOW! T: 01502 722186 E: theswan@adnams.co.uk W: theswansouthwold.co.uk/NYE SWANSOUTHWOLD *Full details including terms and conditions available at theswansouthwold.co.uk/NYE
REVIEW NAME OF THE YEAR
W E I V E R D O O G A -
F E A T U R E C O L U M N
-
WHAT A YEAR IT’S BEEN ON THE FOODIE FRONT IN THIS PART OF THE REGION, SAYS EMMA OUTTEN AS SHE REVIEWS A GREAT 2018
JANUARY The year started with the not so good news that Unilever was intending to close its Colman’s of Norwich site. Bosses decided to move production to Burton on Trent and Germany, albeit with a new facility opening in Norwich for milling mustard seeds, co-run with local farmers. Colman’s was founded in Norwich in 1814 and is the oldest brand in its portfolio.
JULY Suffolk brewery, Adnams, joined forces with five breweries from five continents to create a limited edition beer to celebrate a summer of football, culminating in the World Cup Final which took in this month. The team was made up of Baird (Japan), Bodebrown (Brazil), Devil’s Peak (South Africa), and Primus (Mexico) and took inspiration from host nation Russia to produce Bicycle Kick Kolsch.
FEBRUARY It was Gold for St Giles Gin at the World Gin Awards. The Norwich based dry gin company won Gold in the Contemporary Style Gin category at the Awards (UK section), and was praised for its ‘succulent, rich, juicy palate with a little heat’.
AUGUST Okay, so it’s not exactly an independent, but we couldn’t help but be a little bit excited about attending the launch of The Ivy Brasserie Norwich on London Street in the height of summer. Located within the heart of Norwich Lanes and catering for more than 100 guests, the brasserie has been busy offering a little bit of London sophistication to residents and visitors alike.
MARCH Bakers and Larners of Holt unveiled its new food hall, with a host of new additions, including a brand new bakery, new look wine department (featuring Norfolk’s first Enomatic wine tasting machine), a refreshed layout and an ever-increasing range of exceptional products throughout. They don’t call it the Fortnum and Mason of East Anglia, for nothing, you know…
SEPTEMBER You can never have enough food festivals in my opinion and a new one launched this month: The Assembly House Food Festival. It was the brainchild of Chef Patron Richard Hughes and was slightly different in that it was spread over the autumn months, kicking off with The Noverre Cinema presenting Chocolate and finishing off with Jay Rayner presenting The Ten (Food) Commandments.
APRIL There was some excitement when Feast Norfolk columnist Andrew Jones, and his wife Hannah Springham, took ownership of The Dial House in Reepham. They also own Farmyard restaurant in Norwich, but live in the town so it was a dream come true for the couple.
OCTOBER There was better news for the future of Colman’s production in Norfolk, when plans for a new plant ‘cut the mustard’ with councillors. The plan is for Condimentum Limited - a new company owned by some of the growers - to produce the mustard (and mint) on the new Food Enterprise Park – and for Unilever to then package it on other sites.
MAY Archer’s Butchers in Norwich was named Britain’s Best Butchers Shop in the Meat Management Industry Awards. The award winning Q Guild Family Butchers, established in 1929, sells high quality, local, free range meat and can be found on Plumstead Road.
NOVEMBER As we’ve also reported in our news & gossip pages in this issue, our drink producers continue to be innovative, with Woodforde’s Brewery adding a lager to its line-up of award-winning ales. Called Conquest, the 4.5% ABV beer is its latest innovative brew, and signals the beginning of further innovation in response to emerging market trends and drinkers’ changing tastes.
JUNE Talking of Jamie Archer and the team, they had another reason to celebrate just a month later, winning the last ever Battle of the Bangers, that muchloved event which had traditionally taken place as part of the Norwich Food and Drink Festival on Fathers’ Day. The legendary competition was retired after a good run of 14 years and went out with a bang.
www.feastnorfolkmagazine.co.uk
DECEMBER As the year comes to a close, the Feast Norfolk team are celebrating a third year of providing you with the very best food and drink stories from our county and beyond – shall we do it all again next year?
19
PAUL JACKSON AND PAUL WILLIAMS
QUITE A CROWD Crowdfunding is having a moment in the Norwich food and drink industry. Norwich-based award-winning gin distillery Bullards is calling for ‘ginvestors’ to support a crowdfunding campaign that will raise £175,000 to facilitate the brand’s ambitious growth plans. At the time of going to press, it had raised more than £19,000 (the campaign will close on December 10); and the campaign to bring Louis’ Deli and Les Garrigues under one roof in Upper St Giles was a success, raising £14,641 with 178 supporters in 28 days. It opened last month. Visit www.crowdfunder.co.uk/ginvest
FISH SUPPER FIRED UP Well done to Oakfired at The Royal Oak in Beccles, for being awarded a certificate from the Associazione Vera Pizza Napoletana in Naples. Owners Paul Jackson and Paul Williams have just completed an achievement that is only the third of its kind in the country and pizza maker, Paul Jackson, has become part of the patrimony of Neapolitan pizza and a community of pizzaioli (pizza chefs). Visit www.oakfired.co.uk
GOOD BHOY There’s a new Irish bar opened in Norwich: Butcher Bhoy on Exchange Street. It serves a range of Irish beers, ciders and whiskeys, along with a menu with an Irish twist, and, unsurprisingly, Guinness will always be served. Find Butcher Bhoy on Facebook
Eric Snaith, of Titchwell Manor and Eric’s Fish and Chips in Thornham, is opening his second fish and chips shop in Holt. It comes five years after opening his original branch at Drove Orchards, with the 35 seater restaurant and takeaway set to open in early spring 2019. Well done Eric!
N EWS
R OU N D - U P It might be out with the old but we’re still in with the news at this time of year, says Emma Outten
NEW BREW
PHOTO HENRY KENYON (LEFT TO RIGHT: ANN WELLS OF BROOK FOOD, ED CLARK OF PASTONACRE AND STEPHEN HALLAM, CHAIR OF THE JUDGES)
Woodforde’s Brewery has added a lager to its line-up of award-winning ales. Called Conquest, the 4.5 per cent ABV beer is described by the Norfolk brewer as ‘refreshing and thirst-quenching’. As part of an initial launch period, Conquest will be available on draught in selected pubs across East Anglia, with publicans able to order it in 30-litre kegs. The Woodbastwick-based brewer plans to roll out Conquest in cans in 2019. Visit www.woodfordes.com
DRINKING VINEGAR Editor Sarah enjoyed tasting drinking vinegars from Suffolk, Nonsuch, at the Local Flavours event in the autumn. The drinking vinegars, historically known as ‘shrubs’, are an uplifting, lightly sparkling, deliciously unique blend of fruit juice, spring water and apple cyder vinegar, with flavours, Peach & Basil; Blackcurrant & Juniper; and Sour Cherry & Garden Mint, and they are made at Bentwaters Parks in Rendlesham. Visit www.nonsuchshrubs.com
BEST BREAD Congratulations to Cley-based baker Ed Clark of Pastonacre for winning best Sourdough at the World Bread Awards. Ed, the subject of our October issue Photo Essay, says: ‘In our first year of business, it’s exciting and a real honour for our sourdough to be recognised at the World Bread Awards. We look forward to continuing to spread the word about naturally-leavened real bread to the North Norfolk coast.’ Visit www.worldbreadawards.com
20
News & Gossip p SKATE AND EAT Alive Leisure has opened a brand new Café and Shop within the Kaset Skate Park and Music Community building in King’s Lynn. Since opening, the facility it has gone from strength to strength and the opening of the new Café and Shop will attract more of the local community to enjoy the only skate park within a 50-mile radius. Visit www.kaset.co.uk
GOLDEN ERA
HERE FOR THE BEER Norfolk Wine School has launched Beer Professional Education & Training courses in Norfolk, having already successfully mentored dozens of locally based candidates through its Wine and Spirit Education Trust courses. It recently ran a ‘BPET taster session’ to launch the programme to the local trade, and will be working with professional Beer Sommelier Cheryl Cade. Visit www.norfolkwineschool.com
It’s all happening in NR2, otherwise known as the Golden Triangle, in Norwich. New openings include Seedhouse Café and Deli, in Park Lane, which is selling freshly baked vegan and gluten free cake and their own Indian Monsoon Malibar Ground coffee, fresh deli items to take away and local products such as Norwich Porridge; a second Kofra coffee shop has opened on Onley Street, in addition to the ‘Kofra Mothership’ at Unthank Road, and Kofra at the Sainsbury Centre for Visual Arts; and have you tried the new family run pub, Pear Tree Inn, on Unthank Road yet? Visit www.seedhousecafe.com, www.kofra.co.uk and www.peartreeinnnorwich.com
PORKSTOCK RESULTS Well done to Porkstock who raised a massive £15,248.81 for Nelson’s Journey, the Norfolk-based charity which supports bereaved children. The food and music festival, of which Feast Norfolk magazine was a proud media partner, was held at the Norfolk Showground in October and saw 5000 people attend, enjoying cookery demonstrations, stalls selling local produce and live music from local bands. The festival, run by volunteers, has raised almost £50,000 for the charity since it began five years ago. A very big well done!
ABOVE AND BEYOND We’re looking forward to trying out the new Norwich restaurant, Above, which is located above The Last Pub Standing on King Street, and opened last month. They are promising to offer a new dining experience to the restaurant-goers of the city, touching on a little Norwich history and mixing this with a little mystery. Visit www.above.lastpubstanding.co.uk
WELL OBSERVED Congratulations to Market Bistro, voted as a runner-up in the Best Restaurant category in this year’s Observer Food Monthly Awards. ‘It’s crazy to open a national newspaper supplement and see a photo of one of our dishes. The team are thrilled and we’re really grateful to everyone who voted,’ says owner Lucy Golding. Visit www.marketbistro.co.uk
www.feastnorfolkmagazine.co.uk
21
A NORFOLK Planning the big one? Here’s our take on how to produce the perfect Christmas lunch, using Norfolk ingredients DRINKS Start with a glass of Chet and Waveney Valley Vineyard sparkling blancs de blancs Horatio or an Adnams quince gin and tonic.
FEAST STARTERS Cley Smokehouse offers fabulous smoked mackerel pâté (a fave with editor Sarah Hardy) while Lisa Wheeler, who runs Norfolk Charcuterie, and Marsh Pig have lots of great ideas, too. We love the Holkham venison salami from Lisa. Or take a trip to Walsingham Farms Shop (Heacham and Little Walsingham) where the deli counters groan with options - Scotch eggs, anyone?
SOFT DRINKS We love Breckland Orchard’s posh pops, especially their ginger beer with chilli. And look out for Sandringham Apple Juice - we recommend the dry Bramley juice as a great aperitif.
BREADS We love chia and flax sourdough from Timberhill Bakery in Norwich while Bread Source (Norwich and Aylsham) always has something a bit different on offer - tried their cereal bread yet? Add some Yare Valley Oils for dipping - and slurping. Or glorious (raw milk) Jersey butter from Old Hall Farm at Woodton, near Bungay.
BEERS Where to start! From the very festive Tinsel Toes from Woodforde’s to a pint of Christmas Mash Up from Norfolk Brewhouse - the region is blessed with countless artisan brewers. Don’t forget the non alcoholic St Peter’s Without - from St Peter’s Brewery at South Elmham, between Bungay and Halesworth.
TURKEYS Try Norfolk Blacks from Peele’s Norfolk Blacks, or Mortons has free range Bronze and Norfolk Black turkeys available.
NIBBLES Kettle Chips, if you please and it has to be Sea Salt and Black Peppercorns, doesn’t it? The Thornham Deli is the place for yummy and unusual pick and mix antipasti delights or just cheat and get The English Canapé Company in Burnham Market to help out!
GOOSE Great Grove Poultry, near Attleborough, not only do free range turkeys but geese, too. BACON Arthur Howell in Wells and Burnham Market has great dry cured beech smoked bacon and Swannington Farm to Fork at Horstead is always worth a look. SAUSAGES Archer’s in Norwich has fabulous Norfolk pork chipolatas while their Toulouse ones add a bit of spice. And the venison sausages at Elveden are recommended.
22
-
C H R I S T M A S
-
VEGETARIAN AND VEGAN Tofurei's 100 per cent vegan soysage is a tofu-based product. The shop is based in Pottergate, Norwich, but you can also find their products (including soysage rolls) in The Green Parrot, Swaffham, and the Little Shop of Vegans, in Magdelen Street. What about a Red Onion, Cranberry and Vegan Sausage Puff Pastry Plait (£15.50 and serves 6-8) from the Deerly Beloved Bakery on Turner Road, Norwich? Looks like a good alternative to turkey... Otherwise, The Greengrocer in Norwich's Earlham House on Earlham Road is a great hunting ground while Earsham Street Deli in Bungay is recommended.
COFFEE AND TEA At the Norfolk and Nelson Tea Company in North Walsham, Mark Richmond has the decadent chocolate orange tea while Green Farm Coffee packs a punch with their Columbian La Union. CHOCOLATES Who doesn’t love a bit of Booja-Booja - their Champagne truffles are exquisite while Norwich’s Gnaw will bring a smile to your face with a Mint Choc Chip bar!
VEGETABLES The Veg Shed at White House Farm on the outskirts of Norwich has fresh as a daisy offerings, while all our favourite farmers’ markets (Creake Abbey, to name but one) are good hunting grounds for those vital sprouts and parsnips. Don’t forget farm shops such as Drove Orchards at Thornham, Goodies, near Long Stratton, and Green Pastures, just outside Norwich. They buy in from local farms and smallholdings.
WINES If you’re looking for a vegan wine, try Broadland Wineries’ Roberts and Reeves Pinot Grigio Blush? It is very drinkable and perfect with light starters - shellfish or fish? And for something else a little different, try the wines created by Wanda Djebbar who has a farm in Tuscany and sells produce from it at her Burnham Market shop, The Tuscan Farm Shop. And don’t forget Jarrold’s, where master of wine Nick Adams is really upping their offerings.
PUDDINGS Try Kate Lyon’s pudd’Eng Christmas puddings, with stout and brandy, or some of the new Nog ice cream from Norwich’s Lakenham Creamery made with whisky from the English Whisky Company, near Attleborough. And Joaquim Teles, the artisan pastry chef, has the most amazing creations; you can see his offerings at his shop at Yare Valley Oils at Surlingham, near Norwich.
LIQUEURS Round off your meal with a sip or two of Nelson’s Gold (caramel and vodka) from the Wild Knight Vodka folk from near Swaffham or a Strawberry and Vanilla rum from Suffolk’s Tiny Tipple. And don’t forget that just about anything from the English Whisky Company, near Attleborough, works!
CHEESES There’s plenty to go at here, from Mrs Temple and her Binham Blue, to Norfolk Mardler goat’s cheese, via Norton’s Diary and their soft cheese - look out for the one with lavender. Bakers and Larners in Holt has the best cheese counter around so make time for a trip there - you’ll be drooling! And you’ll need your Candi’s Chutney as an added extra (try the perky Pow Wow) or Medlar jelly from Eastgate Larder.
www.feastnorfolkmagazine.co.uk
23
A E V A H
Y R R E M OG! N
Our new flavour made in collaboration with The English Whisky Company is available for Christmas
TEL: 01603 620970 www.lakenhamcreamery.co.uk
Suppliers to Harrods for over 25 years
@lakenhamcream Lakenham Creamery
OPENING TIMES Monday to Friday 8am-4pm Saturday 10am-2pm
CALL NOW 01603 716200
FREE site surveys & quotations
CHIMNEY SWEEP SERVICE ALSO AVAILABLE
Anglia woodburner centre offer a wide range of wood & multifuel stoves. Come and see over 40 stoves on display in our showroom. Unit 9, Church Farm, Main Road, North Burlingham, Norfolk NR13 4TA
www.angliawoodburnercentre.co.uk
QUOTE ‘FEAST’ FOR 10% OFF ALL MAIN DEALER STOVES
LET'S MAKE CHRISTMAS... A DELICIOUS E V HA
Y R R E M OG!
Whether you are looking for gifts for the foodie in your life, want to show them you care with a food and drink hamper or you need to refuel after all that Christmas shopping, pop to the lower ground floor at Jarrold to discover all this and more.
N
Our new flavour made in collaboration with The English Whisky Company is available for Christmas
TEL: 01603 620970 www.lakenhamcreamery.co.uk
@lakenhamcream
THE WINE BAR Lakenham Creamery Suppliers to Harrods for over THE 25 years EXCHANGE RESTAURANT Enjoy a glass of wine recommended by our wine
expert, Master of Wine Nick Adams, or a gin and tonic, while grazing on a platter of Norfolk cheese and meat, plus other delightful small plates.
The newest place to eat and socialise at Jarrold, The Exchange is open for brunch, lunch and early dinner offering an exciting menu of wood fired pizza, fresh pasta, salads, desserts and coffee, along with an extensive list of wines.
THE DELI & FOODHALL Our fantastic Deli offers a host of fine produce including cheeses, pates, quiches, pies, tarts, cakes and chocolates. You’ll find speciality pastas and ‘on tap’ quality organic oils and vinegars, in addition to a great selection of fine wines and speciality beers. We also have an extensive range of teas and coffees. The Deli supports and celebrates local producers and many of our products originate from Norfolk and Suffolk.
LONDON STREET, NORWICH 01603 660661 JARROLD.CO.UK
FESTIVE HAMPERS Choose from our luxurious range of food hampers or create your own for a personal gift; with prices to suit any budget. Plus why not surprise a loved one with our hamper delivery service. Please call for further information 01603 660661
Highway
01508 494665 www.highwaygardencentre.c o.uk Loddon Road, Framingham Pigot NR14 7PW
garden & leisure
Magical
s a m t s Chri
Stunning model Christmas village
Santa’s Gr otto Open Daily
nal o i t ira Inspge of ion rancorat de mes the
Book online!
Brewatkfast ih Santa
highwaygardencentre.co.uk Book online, by phone or in store
CHRISTMAS MENU Enjo y a deli ciou s Chri stma s meal with your frien ds, family or co-w orke rs at a beau tifully dres sed table in the sett ing of Highway ’s fest ive them ed rest aura nt Serv ed Nove mbe r - Chri stma s (pre -boo king requ ired)
Spectacular Christmas lights & fibre optics
The Taste Test
e h t o t Put -
F E A T U R E
-
TASTE
OUR OCCASIONAL TASTE TEST SERIES TRIES OUT FIVE MORE EAST ANGLIAN GOODIES. HERE’S WHAT WE THOUGHT
SIMON'S RICH, DARK AND TANGY MARMALADE Simon's Table, £3.90, find Simon on Facebook A super new product from Simon Rawcliffe who lives near Diss. He lovingly produces this marmalade (and rather good shortbread) from home and is determined to stay true to his artisan roots. This is the stuff for decent rye bread - it is very satisfying - and perfect for your Christmas morning toast.
WITHOUT® GOLD St Peter’s Brewery, £1.49 per bottle, visit www.stpetersbrewery.co.uk Perfect for the designated driver this Christmas! Brewed in Suffolk, completely alcohol free and vegan, this is a golden, hoppy ale with a great aroma. There’s a slightly sweet malt flavour, backed by a touch of citrus bitterness and well, you would never guess it was alcohol free! It took a year to develop and testers appreciated the full bodied pint - a refreshing change to most alcohol free beers which can lack depth.
www.feastnorfolkmagazine.co.uk
SOUR CHERRY AND GARDEN MINT Nonsuch Shrubs, £3.50, visit www.nonsuchshrubs.com So who would drink vinegar? Surely, there is some mistake! But this new offering, one in a range of three shrubs, is really something tasty. An infusion of fruit, herbs and apple cider vinegar, there is a sweet and sour taste and you can't help but feel that it is doing you some good! There's no added sugar for a start. There's no obvious category for this tipple but we love the idea, which is all part of that non-alcoholic drinks for grown ups movement. And hurrah to that!
CRISPY BACON & MAPLE SYRUP Kettle Chips, £1.99 per 150g sharing bag, visit www.kettlechips.co.uk One of Norfolk’s great foodie institutions who do love to offer us something different. This newish flavour packs a good punch, with the maple syrup adding a sweet kick. Cooked in small batches, these are a bit thicker and crunchier than other brands. They are the original gourmet crisps, created without any artificial nasties and very moreish indeed. Look out for Kettle Bites - which have under 100 calories per pack, too. POWTERS Newmarket Pig Sausages, £3 per pack, visit www.powters.co.uk It’s the right time of year for bangers and mash and these outdoor reared pork sausages hit the spot. Chunky and made with a hint of nutmeg, parsley and thyme, they smell as good as they taste. The family-run firm has been making them since 1881 so must be doing something right. We grilled ours slowly and added a splash of onion gravy. Divine!
27
OPEN NORWICH IS ONE OF OUR FINEST VENUE SPACES AND ALSO A CHARITY MAKING A POSITIVE DIFFERENCE TO YOUNG PEOPLE. EMMA OUTTEN HEADS TO THE LANDMARK BUILDING TO MEET JOHN GORDON-SAKER, CEO OF OPEN YOUTH TRUST
JOHN GORDON-SAKER
N E P O FOR BUSINESS CONSIDERING he was dragged to Norwich ‘kicking and screaming’ at the age of 13, it didn’t take long for John Gordon-Saker, CEO of OPEN Youth Trust, to fall in love with our fine city. The Liverpudlian recalls: ‘I was a mad Liverpool supporter so my first questions were ‘where is Norwich and do they have a football team?’’ He adds: ‘My first night in the city was Christmas Eve and it was snowing - we went for dinner in Tombland and it was fairly magical, with the Cathedral in the background.’ He would go on to take Business Studies at City College Norwich before entering the world of work. ‘I always thought I’d retire back here at some point, but didn’t think I’d be lucky enough to come back and get a proper job.’ John’s proper job is Chief Exec of a charity which is making a positive difference to the lives of young people living in Norfolk. It also happens to be an impressive venue space for hire. Formerly the site of a wine merchant, Gurney’s Bank and the Regional HQ of Barclays, the landmark Grade II listed building on Bank Plain has played a pivotal role in the development of Norwich.
John comments: ‘My first job interview was here, in this building, when I was 19 and interviewed by Mr Gurney.’ His career trajectory has taken him from HSBC, to Crown Television (as Marketing Director), being invited by Tony Garnett (of Kes and Cathy Come Home) to set up a business media division within an award-winning broadcast production company, and becoming MD of a global marketing communication group. Three years ago, he ‘stumbled across OPEN,’ explaining: ‘One of the trustees asked me to do an interim CEO-ship and to also write a business plan and marketing strategy.’ He adds: ‘The biggest issue wasn’t necessarily the finances, it was the perception. When I went to meetings and asked ‘what do you understand about OPEN?’, some said ‘it’s a music venue’, others said ‘it’s a charity’, and some said ‘is it a religious cult where they brainwash people?’ I actually got that the other day!’
28
John Gordon-Saker -
B I G
I N T E R V I E W
www.opennorwich.org.uk
www.feastnorfolkmagazine.co.uk
VISIT
Perhaps that’s why OPEN recently launched its new corporate brochure, ‘which will hopefully put to bed a lot of misconceptions about the place,’ says John. The new tagline is: ‘Every penny of profit from the venue goes to young people in Norfolk through our charity OPEN Youth Trust.’ The new in-house catering launched earlier this year and offers menus for any event, from canapés and buffets to gala dinners or fine dining in the privacy of the former Bank Manager’s Dining Room. The room we were chatting in is one of two which can seat around eight, and there are two more rooms which can seat up to 40. The fine dining menus offer cuisine using Norfolk produce and are prepared by Head of Catering Andrew Baker (formerly of The Feed). At OPEN, ‘no two days are the same,’ says John. Recently, the Banking Hall played host to the Norwich Law Society Dinner, and then one of the country’s best Oktoberfest celebrations. As we approach December, OPEN is gearing up for its Christmas party nights, complete with threecourse traditional Christmas dinner. John comments: ‘The venue is the reason people come, but we want the food to be the focus. We are trying to diversify the type of public event so it’s not all music.’ He explains: ‘It’s partly because Andyrew's here, and it’s partly to do with the fact that I love food, but it’s mainly because the profit margin on banqueting events is much better.’ John taps his tummy at this point. ‘I hate salad or anything healthy! When I ran events I used to go around the world and stay in posh hotels, eating posh food I loved it.’ Nowadays, John lives near the football ground. He has two sons from his first marriage, aged 39 and 40, two grandsons, and a 20-year-old daughter from a subsequent relationship. So has his business plan for OPEN gone to plan? ‘It was a three year project to become self-sustainable - I think that might’ve stretched to four years, but we’re in a really good place.
‘I’m not out there with a begging bowl, asking for money I’m out there asking for corporates to use the spaces.’ When he arrived, around half a dozen clients were using OPEN – nowadays it’s more like 60. John says: ‘We have an amazing list of clients. But it would be nice to get people in from London and other places. My dream is to make Norwich a destination for conferences.’ There are many plans afoot. ‘One is to get rid of the bridge and increase capacity for everything: banqueting, conferencing and shows.’ A new balcony is planned for over the bar. ‘The bridge will go in January and hopefully the balcony will follow in a couple of years.’ John recently turned 65. He has no imminent plans to retire, although he says: ‘Once I’ve got the place to be selfsustaining, I think I’ll have done my bit.’ •N orwich Vegans Christmas Market takes place at OPEN on December 2
29
-
six of the best -
01
-
BAKERS AND LARNERS HOLT
Visit www.bakersandlarners.co.uk Filled to the brim with a selection of the finest wines, Champagnes, festive favourites and the very best foods from Norfolk, a hamper from Bakers & Larners of Holt is certainly a sparkling addition to your Christmas. Each one is ideal as a gift, or could form the basis of a fine Christmas banquet. Should you have specific dietary requirements, the expert Food Hall team will be happy to provide alternatives, or unique bespoke solutions for any orders. Even the briefest of visits to the award-winning Food Hall reveals a passion for Norfolk produce. Try the Local Luxuries hamper which features wine from the internationally acclaimed Winbirri Vineyards, near Norwich, and a tempting selection of regional favourites from Woodforde’s, Candi’s Chutney and many more - and is a perfect gift or token of thanks.
02 03
P R O M O T I O N
04
JARROLD NORWICH
Visit www.jarrold.co.uk Let’s make Christmas even more delicious with a carefully curated food and drink hamper from Jarrold. Choose from a wide range of boxes from the popular Norfolk Gift Box or The Afternoon Tea hamper, to the more specialised such as the Love Italia or the Trio of Norfolk Gin Gift Box. In fact, there are so many options to choose from, you will be a bit spoilt for choice! The deli is becoming a seriously good hunting ground for us foodies, so enjoy. Hampers start from £30 and can made up exactly as you like.
BAWDESWELL GARDEN CENTRE BAWDESWELL
Visit www.bawdeswellgardencentre.co.uk Bawdeswell Garden Centre, near Reepham, prides itself on its yummy hampers. These can be filled with any combination of treats from the extensive selection of delicious food and drink products available in Reeve’s Larder Food Hall. It sells ready-made hampers to suit every taste and pocket, and also offers a bespoke service where you can simply fill a shopping basket with your own choice of items, take it to the till and leave all the rest to the staff! Alternatively, you can let them know what contents you'd like to include and how much you wish to spend, and they'll put it all together in a beautifully presented hamper.
30
EARSHAM STREET DELI BUNGAY
Visit www.earshamstreetdeli.co.uk Michelle and her team offer you the chance to create your own personalised hamper, but also have a few fun sounding ones to simply grab! How does For The Cheeseboard sound? Or indeed, The Hot One? The deli has a comprehensive selection of local, British and Continental foodie treats so you can really go to town. We liked the sound of the slow baked Dottato figs and the dark chocolate honeycomb dips. This is such a pretty shop to browse around and their coffee is great, too!
CHRISTMAS HAMPERS 05 06
SCRUMMY PIG WROXHAM BARNS
Visit www.scrummypig.co.uk Mike Fish's food and drink emporium is packed with Norfolk produce from jams to beers, from cake to sausages - and you can cram your hamper with whatever you fancy. Just go for the gin, we say! You can either leave it to the staff's discretion or select the goodies yourself. Expect Candi's Chutney, Gnaw chocolate and Chillis Galore - Mike is a real champion of local produce and there's not much he doesn't stock! They use lovely wicker baskets and hampers and you are guaranteed top quality produce - and you help support the local economy, too.
CREAKE ABBEY NORTH CREAKE
Visit www.creakeabbey.co.uk If you are looking for a stunning and thoughtful gift, consider a hamper from the Creake Abbey Food Hall, packed with irresistible food and drink. Imagine a hamper brimming with Norfolk produce including gin, award winning chutney, cheese, coffee, Christmas cake or pudding and wine. Or, if you are feeling romantic, opt for a Champagne and chocolate basket! There are pre-wrapped gift hampers for the grab and go customer, or a tailored solution for those who want to be involved in making something really bespoke, complete with wrappings and ribbons. Their fabulous gluten-free hampers are also popular and include a selection of savoury biscuits and sweet treats.
Where else...
THE NORFOLK DELI, HUNSTANTON THE DIAL HOUSE, REEPHAM GREEN PASTURES, BERGH APTON TUSCAN FARM SHOP, BURNHAM MARKET
www.feastnorfolkmagazine.co.uk
31
Have yourself A VERY LOCAL
CHRISTMAS Ro y s i s p r o u d t o s t o c k ove r 1 0 0 0 p r o d u c t s
FROM MORE THAN
70 REGIONAL SUPPLIERS
www.roys.co.uk Stalham Road, WROXHAM NR12 8DB 01603 782131
ROYS W ROX H A M
1,000 FREE Parking spaces Open 7 days a week & late night opening
Please see our website for full details of our opening times
WALSINGHAM FARMS SHOP -
F E A T U R E
-
MARKET FORCES WALSINGHAM FARMS SHOP HAS HAD QUITE A YEAR, CULMINATING IN A PERMANENT STALL ON NORWICH MARKET. EMMA OUTTEN SPEAKS TO GENERAL MANAGER SAM BAGGE
www.feastnorfolkmagazine.co.uk
33
ww w.w alsi ngh am. co
WALSINGHAM FARMS SHOP can be found in Guild Street, Walsingham; Caley Mill, Heacham, and Norwich Market (Stalls 124 and 125). There will be a Supplier Tasting Weekend at Heacham on December 8 and 9.
VISIT
THE TEAM AT Walsingham Farms Shop have done a fine job of celebrating Norfolk food this year – and have even brought a good selection of what they have to offer to Norwich Market! Walsingham comprises the original farm shop in the middle of Little Walsingham, and also Heacham. And, thanks to a Norwich Market pop up pie shop – a collaboration between Walsingham & Woodforde’s during National Pie Week back in March, the team decided to set up stall in the city permanently, offering hot and cold pies, pastries, sausage rolls and more (including veggie deli treats). General Manager Sam Bagge is looking forward to bringing a taste of North Norfolk to Norwich city centre and says: ‘The Council was keen to get us back and we were keen as well!’ Part deli, part café, part pie shop, ‘the selection will be a bit similar to when we go to events such as Porkstock and the Royal Norfolk Show,’ he says. ‘It will be like a mini farm shop without the butchery.’ The Walsingham stall opened in November, and offers all sorts of seasonal treats ready for the festive season. ‘We will be doing a lot of our homemade Christmas items,’ says Sam. Expect a Turkey and Cranberry Scotch egg, and a veggie one with Stilton in it. ‘That’s always a nice one,’ he says. Walsingham has had an award winning year thanks to a Gold Star in the Great Taste awards, with its Chicken and Ham Hock Pie; and a Bronze with its Minced Beef Pie with Woodforde’s Nelson’s Revenge Ale at the British Pie Awards. In fact, there have been a number of fruitful collaborations this year, including with Candi’s Chutney. ‘We will be doing more of that in the New Year,’ says Sam (look out for one with Bace Foods). ‘It’s been a very good year,’ he sums up.
-
R E C I P E
VEGAN PIE
-
SERVES 6
INGREDIENTS FOR THE PASTRY: (alternatively, read y-made, vegan, shop bought pastry can be used: ‘Just Rol)’ ; 100g of plain flour; 55g of unsalted butter (or margarine , if vegan); pinch of salt; Approximately 2tbsp of cold water FOR THE FILLING: 1tbsp of garlic olive oil (or olive oil and chopped garlic); 200g of chestnut mushrooms, sliced; 200g of chestnuts, cooked and peel ed; 1 onion, diced; 200ml of ale; 200ml of vegetable stock; 1tbsp of tomato paste; 1tbsp of plain flour; few sprig s of thyme and rosemary; salt and pepper METHOD 1. To make the pastry by hand, mix the flour with the butter in a bowl, rubbing the flour with your fingertips until it resembles breadcrumbs. Mix in the salt and add water until a firm dough is formed. Or, if you’re lucky enough to own one, you can use a large food proc essor to mix the dough! 2. Leave the dough, wrapped in cling film, in the fridge whilst you prepare the filling 3. Preh eat the oven to 190ºC and put a saucepan on medium heat on the hob with the garlic olive oil 4. Fry the onion for a few minutes until soft and translucent. Then add the mus hrooms and chestnuts. Stir together and fry for 5 minutes. In the last minute, add the flour and stir well until it dissolve s 5. Add the ale, stock, seasoning and herbs. Bring to the boil then reduce to a simmer and let cook for 20 minutes, stirring occasionally and adding more ale/stock/water if it begins to dry out 6. Meanwhile, take the dough out of the fridge and roll to about 3mm thick. Cut pie lids the sam e size and shape as your pie dish 7. Create an ‘x’ shap e in the middle of the lid. This will make a hole in the lid to let steam out during the cooking. Decorate however else you wish! 8. Spoon the mixture into your pie dish (or dishes) and top with the pie lids, using a fork to press the edge s of the lids around the dish 9. Cook in the oven for 20-30 minutes until the tops turn golden brown.
THE PLANT-BASED
BOOM
L
January means Veganuary, that month of the year when people try going vegan. And, if those in the food industry we’ve spoken to are to be believed, 2019 could be THE year for veganism, as Emma Outten reports
AST YEAR’S VEGANUARY, when people are inspired to try going vegan for January, was the biggest year yet, with 168,500 registered participants from 165 countries. To put that into perspective, just 3300 people registered when the charity campaign began back in 2014. Whether it’s for the sake of the animals, our health, the environment, or some other reason entirely, everyone will have their own reason for trying the vegan way. Forty per cent of survey respondents had identified as omnivore before taking part in Veganuary; 16 per cent were pescetarian; 33 per cent vegetarian; and 11 per cent already vegan.
34
VEGANUARY -
www.veganuar y.com
www.feastnorfolkmagazine.co.uk
VISIT
Catering for vegans, vegetarians and flexitarians is clearly becoming much more important, and the food industry is responding. As Daniel Trench, Head Chef at Briarfields Hotel in North Norfolk told Feast Norfolk readers recently: ‘Veganism is beginning to be much better accepted into the industry, with many more vegan dishes appearing on menus and fantastic new restaurants opening.’ If you’re in the hospitality industry, and about to launch a new menu, the chances are you’re going to want to shout about the vegan and vegetarian options on it - The Hoste in Burnham Market was a good case in point recently. And at the new Shambles Café Bar Bistro in North Walsham, there promises to be lots of vegetarian and vegan food on the menu (the chef has even been experimenting with making vegan mozzarella from cashew milk, for example). The big chains are also catching on: in Chapelfield Plain, outside intu Chapelfield, wagamama launched a vegan version of its iconic katsu curry, the vegatsu, earlier this year, aimed at vegans, vegetarians and flexitarians, and Yo Sushi! also launched new vegan dishes. Then there are the new restaurants which are 100 per cent plant based, such as Erpingham House, in Tombland, Norwich. Elsewhere in Norwich, The Tipsy Vegan, on St Benedicts Street, is more established and had signed up to the recent Norfolk Restaurant Week, the first time a wholly plant-based menu has been available during the event. According to the Norwich Vegans, Norwich is fast becoming one of the vegan capitals of the UK, with lots of places to eat and shops to visit. Mel Cook, PR Manager, VisitNorwich, would agree, saying: ‘Over the past 18 months there has been an increase of vegan outlets in Norwich as well as vegan options on many menus across the city.’ She adds: ‘Tofurei in Pottergate is the UK’s first micro soya dairy and uses soya beans grown in Norfolk. Because of growing demand for vegan products, they have big expansion plans which will see them opening, in spring 2019, additional larger city premises with two floors of seating, hot food and space for a programme of exciting workshops. This is great news for Norwich and I’m sure will encourage vegan tourism particularly because of their workshops.’ Fabrizio Fiaschi, owner of Amaretto Delicatessen on St Georges Street, has also expanded his menu to include more vegan options, and explains why: ‘Our takeaway vegan food is ever more popular and so we sell vegan soups and ready meal options daily now. Over the summer we had lots of vegan salads in the shop and they went down really well; it’s important to ensure there’s something interesting on offer I think, people really seem to appreciate that. I’ve really noticed that plenty of non-vegans increasingly
B I G
I S S U E
-
really like this kind of food too, they see it as a healthy option.’ Over at the University of East Anglia, Namaste Hut, the first exclusively vegetarian and vegan outlet on the UEA campus, has opened to faculty, students and the general public – it’s located in The Enterprise Centre – more commonly known as the Thatched Building opposite the Sports Park. Fearn Ainsworth, Commercial Manager at Adapt Low Carbon Group, which manages The Enterprise Centre, comments on the demand for vegetarian and vegan food: ‘Given the environmental implications of meat and dairy production, Namaste’s position as a vegetarian company is a natural fit with the sustainability ethos of The Enterprise Centre, the greenest building in the UK.’ Vijay Jetani, Director of Namaste Norwich, adds: ‘We are proud to be the first dedicated vegetarian and vegan cafe in the history of UEA campus.’ For some, the appeal of discovering exciting and different food has led them to cooking vegan. Take cook and caterer Nania Tait, who has just launched a vegan supper club at The Old Green Door in NR2, Norwich. Because she has had such a great response – including from non-vegans – she is planning similar supper clubs next year. Then there are our vegan producers. BoojaBooja, the multi award-winning chocolate and ice cream producer, based in Brooke, can proudly claim that all its products are vegan – so much so it is accredited by the Vegan Society (UK). Marketing Manager Kirsty Storr says: ‘At the heart of everything we do is respect for people and the planet, which is why our products are all vegan, and also why everything we produce is organic. This has been one of the company’s guiding principles since our inception by our founder, Colin Mace, nearly 20 years ago.’ Also on the chocolate theme, Laura Cotton of Cocoa Delicious, based in East Harling, has been busy working on some festive vegan flavours to add to her range of gourmet hot chocolate stirrers. With this sort of response by the food industry in 2018, it looks like we are set for another recordbreaking Veganuary come January 2019.
35
HEALTHY
HOUSE RULES ERPINGHAM HOUSE IN TOMBLAND, NORWICH, IS A 100 PER CENT PLANT BASED CAFÉ, RESTAURANT AND BAR. EMMA OUTTEN AND RACHAEL YOUNG WENT ALONG TO FILL UP ON SOME PLANT POWER
VISIT
www.erpinghamhouse.com
F
ROM THE PLANTS around the doorway, to the flower wall in the entrance hall, you just know that Erpingham House is going to be an altogether attractive proposition as a place to eat. And not just because it offers a 100 per cent plant based menu, something which is appealing to more and more people these days. It opened in the summer, by founder Loui Blake. After adopting a plant-based diet whilst living in London and travelling the world, he decided to open a venue that could offer the same foods and drinks he’d fallen in love with, back in his home city. Apparently, it’s the largest plant-based restaurant in the UK, boasting ground-floor café, second-floor restaurant and third-floor bar across the historic Grade II listed building in the heart of Tombland. The building dates back to 1890 and was originally a home to the Erpingham family, before more recently trading as a steak restaurant talk about going from one extreme to another. The upstairs restaurant is an upmarket affair, with a chic interior featuring pink banquet seating and a beautifully lit ‘tree’ in the middle of the main room - Norwich-based designers Berrys and Grey had a hand in it all. We were shown to a table underneath the tree, and it felt as though we were about to dine under the stars.
ERPINGHAM HOUSE -
E A T I N G
O U T
-
If the artwork is anything to go by, the mission statement is very much to ‘live life on the veg’ and to let food be thy medicine. Talking of which, Rachael was feeling post viral and so chose a mellow margarita alcohol free cocktail (£4.99) to kick off the evening – a very ‘now’ drinking choice. I, on the other hand, had an alcohol full margarita (£9.99). There was a slight delay on the arrival of our drinks order, but the helpful staff were very apologetic – to be fair it was busier than we were expecting it to be, midweek. Erpingham House is big on cocktails – and Champagne, judging by the numerous bottles lined up behind the bar. My margarita certainly packed a punch, with Patrón Silver tequila, agave, and lime juice and the rim of the glass encrusted with sea salt and chilli flakes. The new executive chef is Jon Devine-Gay, formerly executive chef at Jimmy’s Farm and also of Jon Gay Food Cookery School, so he has great credentials. For starters, I had the Roasted Baby Carrots (£6.50), which came with spiced red lentils, coconut yoghurt, and coriander oil. Jon and the team had managed to spice up this humble vegetable in style. The flavours were highly complementary and it was beautifully presented – the drizzled coriander oil had a fine dining flourish about it. Rachael had the Vietnamese Raw Vegetable Salad, for medicinal purposes no doubt, and it came with roasted peanuts and burnt lime (she wasn’t quite sure what to do with the lime apart from give it a good squeeze). Our mains were big bowlfuls of healthy goodness. I had the Cashew Jackfruit Korma (£13), with jasmine rice, sticky mango chutney and naan bread. I chose it because I’d heard that jackfruit had become the new avocado in vegan restaurants, and a nutritious hit with plant-based eaters, cropping up in curries and the like. It was very filling – would I have room for dessert? Rachael had the Big Bad Nacho Bowl (£12), with coconut and kidney bean chilli, tortilla chips, sour cream and guacamole. The verdict was it was tastier than the meat version. Apparently, Loui has spent time in Mexico City, which might explain the Mexican influenced menu. It turns out that we did just about have room for dessert. For me, it had to be 70s-sounding Banana Split. Again it was beautifully presented, and was quite rich, with both vanilla ice cream and whipped coconut cream, as well as caramel sauce. Rachael had the Chocolate Brownie (£6.95), with dark chocolate sauce and chocolate ice cream, as she was intrigued as to how a plant-based brownie would compare. It looked suitably decadent, and, as it turned out, she couldn’t taste the difference – and you can’t say fairer than that, can you? Oh, and do check out the Xmas menu, complete with ‘The Roast’ and Christmas pudding and vanilla custard. www.feastnorfolkmagazine.co.uk
37
DEC-JAN
BOX OFFICE: (01603) 63 00 00
Sun 2 Dec CZECH NATIONAL SYMPHONY ORCHESTRA A programme to delight seasoned music lovers and newcomers of all ages £10 - £37.50 Wed 12 Dec - Sun 13 Jan ALADDIN Book your mystical magic-carpet ride for the whole family this Christmas £10 - £24.50 Wed 2 Jan BEYOND THE BARRICADE The best of Broadway and West End musicals £10 - £24.50
Sat 19 Jan BRITTEN SINFONIA: ELDER CONDUCTS BRAHMS AND MAHLER Sir Mark Elder conducts Tues 8 Jan a programme of A VISION OF ELVIS Britten, Mahler and Brahms On the King’s birthday, enjoy the best £10 - £36 Elvis Presley tribute act £10 - £25.50 Tues 22 – Sat 26 Jan GUYS AND DOLLS Mon 14 – Wed 16 Jan The Norfolk and Norwich RUSSIAN STATE BALLET Operatic Society return with OF SIBERIA a brand new production One of Russia’s leading £10 - £25 ballet companies £10 - £38 Tues 29 Jan – Sat 2 Feb ROMEO AND JULIET Thurs 17 – Fri 18 Jan The RSC presents a fresh JASON MANFORD MUDDLE CLASS and contemporary version A new show not to be missed of the classic play £10 - £28.50 £10 - £33
Book online: www.theatreroyalnorwich.co.uk
ALADDIN
THEATRE STREET, 38 NORWICH NR2 1RL
MUSTARD COFFEE BAR -
C O L U M N
-
ELAINE REILLY
YEAR OF THE VEGAN SMALL BUSINESS OWNER ELAINE REILLY TELLS US HOW JUST OFFERING ONE OR TWO VEGGIE OPTIONS ISN’T GOING TO CUT THE MUSTARD IN 2019
A
co
ffe
eba
.u r. c o
k
www.feastnorfolkmagazine.co.uk
VISIT
cater exclusively for them but a group of friends or colleagues may often require a varied choice. We believe that integrity in what you are producing is the answer, and I spend a lot of time researching and testing products and recipes in order to provide the best options we can. Those that have found us and tried our many vegan options are always surprised at the choices we provide. More and more customers are also looking for dairy free alternatives with their coffee. We provide a choice of these but I’m always astounded by how little knowledge there is around the impact on the environment of different types of milk. For instance, I choose not to sell soy milk as I believe its impact to be a negative one and there are so many more choices out there these days and, again, the quality has improved immeasurably. New Year means new menus and a chance to indulge my guiltiest spending habit: cookery books. I’m hoping that members of the family have been ww w. m listening to the hints I have been us busy dropping. ta I must confess that vegan baking is more of a challenge. I think the flax egg has become my nemesis. Practice makes perfect with these things though and the family never mind if I bring a new bake home to try! • Mustard Coffee Bar, Bridewell Alley, Norwich, opens Monday to Saturday, 8am-5.30pm
rd
S THE YEAR END APPROACHES and we close the doors for our Christmas break, thoughts inevitably turn to New Year resolutions. And for most of us good health and fitness feature towards the top of those lists. 2019 is forecast to be the year of veganism and vegetarianism, a trend that has been growing rapidly in the industry in the last five years. As caterers, we know that where we might once have been asked for ‘one or two’ veggie options, we are now regularly catering for 40 to 50 per cent within the various groups we cater for. The trend isn’t just confined to the under 30s either, as more and more people are opting to be ‘flexitarian’, choosing to be meat free on a number of days a week. Luckily, the choices and the products available have improved markedly over the last few years and it is possible to eat great tasting vegan and vegetarian food with lots of variety. I consider it my personal mission to convert the city to the wonders of products like jackfruit which, when cooked and prepared properly, are delicious! The challenge comes in being taken seriously by customers following such dietary choices. Of course, some will always prefer to go to places that
Receive
10% discoun20t19;
ril, (valid until 30th Ap tion nc nju co in not valid va , lid with other offers to up for a table of le) op 6 pe
We invite you to join us here at one of our authentic Indian, family-run restaurants, and sample some of the finest Indian food Norfolk has to offer. Serving pure vegetarian, with 80% of our menu suitable for vegan and for a gluten free diet, from different regions of India.
Come and see for yourself, and experience the spirit and spice of India, here in the fine city of Norwich
www.namasteindiannorwich.com
Namaste Village - 01603 466 466 131-139 Queens Road, Norwich NR1 3PN
Namaste India - 01603 662 016 2A Opie St, Norwich, NR1 3DN
THE GIN TRAP INN is a traditional and cosy 17th century coaching inn. Serving delicious homemade fare & offering luxurious rooms. Open from 11:30am to late daily
INTRODUCING T H E G I N S TAY E X P E R I E N C E HERE @ THE GIN TRAP INN
Two Night Stay in a Luxury King Room Delicious Homemade GT Breakfast Two Cours e Me al for Two Gin Tasting B o ard B ottle of our very own Gin Trap Gin
THE GIN EXPERIE N STAY CE
JUST ÂŁ299
Bottle of House Wine 6 High Street, Ringstead, Hunstanton, Norfolk PE36 5JU 01485 525264 www.thegintrapinn.co.uk Available from Sunday 28th October to Wednesday 13th February excl. Christmas & New Year, weekend supplement ÂŁ15 and dinner supplements may apply
THE BARSHAM ARMS -
VISIT
P R O M O T I O N
-
www.thebarshamarms.co.uk
V E G E TA R I A N R E C I P E
HOMECOOKED
COMFORTS
NORFOLK WHITE LADY, POTATO & THYME TART with CHICORY, APPLE &
HAZELNUT SALAD, SHERRY VINEGAR DRESSING INGREDIENTS FOR THE TART: 250g of unsalted butter; 1kg of white potatoes, I used Sagita, Maris Piper would be ideal; small bunch of thyme; 250g of plain flour plus extra for rolling out the pastry; 2 eggs; 400g of Norfolk White Lady or another ripe brie; Maldon sea salt FOR THE SALAD: 2 heads of red chicory; 2 heads of white chicory; 1 green apple; 1 red apple; 1 small bunch of chive, finely chopped; 100g of shelled walnuts FOR THE DRESSING: 3tbsp of sherry vinegar; 1/2tsp of salt; 1tsp of Dijon mustard; 100ml of extra virgin olive oil SERVES EQUIPMENT: 11" tart ring
4
(OR 6 AS A STARTER)
METHOD FOR THE PASTRY: 1. Sift the flour into a mixing bowl and grate in 125g of cold butter, add 1tbsp of thyme leaves and 1tsp of Maldon salt, rub the mix together with your finger tips until it resembles breadcrumbs 2. In a mug crack 1 egg and add 2tbsp of cold water, beat together with a fork. Make a well in the centre of the mix and add the egg and water, mix gently together with your hands to form a smooth dough, wrap in cling film and refrigerate for 30 minutes 3. Take your pastry and roll out on a floured surface until it is 2" wider than the top of your tart ring. Roll the pastry onto your rolling pin and holding it above the ring unroll it into it. Pick up the sides and use your fingertips to lightly guide it into the corners of the ring 4. Trim the pastry 1/2" from the edge of the outside of the ring, use this trim to really press the pastry into the ring, dock or the prick the bottom of the tart case with a fork to prevent it rising while cooking. Line with foil, fill with baking beans and blind bake for 20 minutes at 180°C. Remove the beans and return to the oven for a further 10 minutes
5. Separate the yolk, reserving the yolk, and brush the tart with the yolk to seal it, return it to the oven for 5 minutes 6. Melt the other 125g of butter 7. Thinly slice the potatoes and lay them neatly into the tart until you are half way up, then season with salt and thyme leaves, brush with the melted butter 8. Crumble half the brie over the potatoes and repeat the process, potatoes, season, butter, brie and then a final layer of potatoes, seasoning and butter on the top, the potatoes should be roughly 1/2" proud of the top of the pastry 9. Cut a piece of baking paper the same size as the top of the tart and press down onto the top to protect it 10. Bake for 30 minutes at 180°C, then remove from the oven, lightly press the top with a palette knife to flatten the top, remove the paper and return to the oven uncovered for a further 30-40 minutes until golden brown and the potatoes are cooked through, job done, leave to cool. FOR THE SALAD: 1. Toast the walnuts in the oven for 5 minutes, let them cool and chop roughly 2. Separate and wash the chicory leaves, leave them to drain 3. Cut the apple into small matchsticks and mix everything together FOR THE DRESSING: 1. Mix everything apart from the oil together then whisk in the oil adding water if it becomes too thick 2. Dress the salad, serve the tart while it's still warm.
HEAD CHEF: Andy Robinson PROPRIETORS: Amy Beevers & Jon Bingham TRY THIS DISH featured on our Christmas party menu
www.feastnorfolkmagazine.co.uk
41
-
C O L U M N
-
THE NO BAKE CAKE Our vegan chef Julia Martin is discovering raw food and shares an easy carrot and beetroot cake recipe with us
Raw Carrot & beetroot cake
SERVES 8
INGREDIENTS CARROT BEETROOT BASE: 450g of carrots, grated; 1 large beetroot, grated; 150g of walnuts; 75g of raisins; 100g of dates; 120g of coconut, shredded; 1tsp of cinnamon; 1tsp of ground ginger; 1/2 tsp of nutmeg; a pinch of salt CASHEW VANILLA ICING: 115g of cashew nuts; 2tbsp of maple syrup; 1tsp of vanilla; 2tbsp of coconut oil or coconut butter; a splash of water for blending, optional METHOD 1. Place everything for the carrot cake base, apart from the carrot and beetroot, into a food processor and blend until the mixture breaks down 2. Separate the base mixture into two 3. Blend half of the cake mixture with 2/3 of the carrots until combined 4. Blend the other half with the rest of carrots and all the beetroot 5. Melt the coconut oil/butter and then blend all of the frosting ingredients together until smooth 6. Layer on the bases and then pour and spread the frosting 7. Place in the fridge to set for at least an hour and enjoy within 3 days
JULIA RUNS A NORWICH BASED CATERING AND EVENTS COMPANY WHICH SPECIALISES IN LOCALLY SOURCED VEGAN AND VEGETARIAN FOOD
www.feastnorfolkmagazine.co.uk
-
43
www.purpleplumcatering.co.uk
Julia Martin''s
R E C I P E
VISIT
-
CHRISTMAS AND NEW YEAR: the time for excess then the time for reflection and new beginnings. I am always one for being kind and gentle to yourself, and for making small changes that can be incorporated into your daily life - there is no point in trying to make huge U-turns overnight. The benefits that you can see almost immediately, when you start on a journey towards a healthier you, are all the drive that I need to keep going. I have now started to dip my toe into the raw food world which is healthy, flavoursome and has no cooking - so what’s not to love? A great favourite of mine is this carrot and beetroot cake with cashew cream frosting which is foolproof to make. It is suitable for vegans, gluten-free diets, is plant-based, paleo, wholesome and generally super healthy! If you’re avoiding nuts then you can replace the walnuts in the base and the cashews in the topping with sunflower seeds. It also works well with a handful of pumpkin seeds in the base to give a slightly earthy flavour. Add more dried fruit to make it sweeter or more nuts or coconut to make it less sweet. As the cake is gluten free, it isn’t the most firm, so do press down hard when pushing in the pan. To make it more firm you can replace half of the coconut with oats and this will help to glue it together.
NAME -
C O L U M N
w
w
ra .sa
byna
ture.com
VI
SI
T
w
OUR FREE FROM RECIPE WRITER SARA MATTHEWS HAS ANOTHER TWO DISHES FOR YOU THIS MONTH, INCLUDING A SHOWSTOPPING CHEESE FOR CHRISTMAS
-
SARA MATTHEWS is a qualified trainer, food consultant, recipe developer and food writer
E S E E CH
IF YOU PLEASE
44
Sara By Nature[MAKeS 16-18 servin -
F R E E
F R O M
-
gs
Apple, sultana and cinnamon granola This granola is super delicious, made from whole foods, and is sugar free, oil free, gluten free and suitable for vegans. It’s a fantastic and healthy way to start your New Year eating habits INGREDIENTS 250g of gluten free oats; 55g of pumpkin seeds; 60g of sultanas (you can also use cranberries, raisins or dried fruit of your choice); 50g of flaked almonds; 50g of ground or milled flax seed; 2tsp of cinnamon; 1tsp of mixed spice; 150g of dried dates, soaked in hot water; 50g of nut or seed butter (I used cashew butter); 120ml of date water (reserved from soaking the dates); 60g of dried apples, chopped METHOD 1. Place the dried dates in a bowl or measuring jug and cover with hot water, leave to soak for 30 minutes. Preheat the oven to 150°C (Gas Mark 2/3) and line a large baking tray with parchment 2. In a large bowl, mix together all the dry ingredients (oats, pumpkin seeds, sultanas, flaked almonds, flax seeds, cinnamon and mixed spice), apart from the dried apple 3. Drain the dates but reserve the water. Place the dates, nut butter and the reserved date water into a blender. Blend until it forms a smooth paste. Pour this mixture over
THYME AND CRANBERRY CHEESE INGREDIENTS 150g of raw cashews, soaked (see method below); 2tbsp of lemon juice; 2tbsp of nutritional yeast; 2tbsp of coconut oil; 1tsp of miso paste; 1 clove of garlic, crushed; pinch of salt; 1tbsp of fresh thyme leaves, chopped; 80g of dried cranberries, chopped
www.feastnorfolkmagazine.co.uk
the dry ingredients and stir to coat evenly and combine 4. Spread the mixture on the baking tray and bake for 25-30 minutes. After 15 minutes, agitate and stir so that the granola gets evenly baked. Keep checking every five minutes from then, as you do not want your granola to burn but you want it crispy and golden 5. Once cooked, remove from the oven and allow to cool completely. Chop the dried apple and stir through your granola. Store in an airtight container. Serve as a cereal, a topping for plant-based yogurt or nice-cream, stirred through a bowl of fresh fruit, or as a topping for a smoothie bowl.
Christmas means the gathering of friends and the sharing of foods. This vegan cheese is one of my favourite recipes and is packed full of flavour with a festive feel as it is encased with cranberries
METHOD 1. To soak the cashews, place in a bowl and cover with water and soak for a minimum of 4 hours, preferably overnight 2. Drain and rinse the cashews and add to a food processor along with the lemon juice, nutritional yeast, coconut oil, miso paste, garlic, salt and chopped thyme leaves and blend until very smooth and creamy, stopping at intervals to scrape down the sides 3. Line a small bowl with cling film and scoop the cheese mixture into the bowl. Gather the edges of the cling film and twist
45
M A K ES CH E E E S 1 E
together to seal and make into a ball. Place your cheese in its bowl in the fridge to allow to firm up for at least a couple of hours, preferably overnight. 4. To finish the cheese, remove the cheese from the cling film and press the cranberries onto the outside of the ball
• F or an alternative flavour combo, chop some apricots or dates and walnuts and use in place of the cranberries • T his cheese keeps in the fridge for up to 5 days.
-
C A U G H T
O N
C A M E R A
-
THE
PRODUCTION LINE
IN THIS MONTH’S PHOTO ESSAY, KEIRON TOVELL CAPTURES THE CATERING STUDENTS AT CITY COLLEGE NORWICH HARD AT WORK AS THEY PREPARE FOR THEIR CHRISTMAS SHOP
46
THE VIENNESE TOPPED MINCE PIES made by the catering students at City College Norwich are so popular they have to be rationed! As Alan George, Manager of Debut Restaurant, says: ‘Since I moved the Christmas Shop into the restaurant, the trade has increased, especially with the mince pies - we have to ration the sales per person because they have such a fantastic reputation. Year on year we sell in excess of 6000 mince pies and last year we sold out.’ Customers will be allowed a maximum of four packs of six. The planning for the Christmas pop up shop will have started well before the summer holidays when the chef lecturers put their orders in for all the ingredients needed. Chef lecturer Martin Smith says: ‘As chefs we normally start thinking about Christmas in the summer - we think about it a long time in advance.’
www.feastnorfolkmagazine.co.uk
47
-
C A U G H T
O N
The time honoured traditions of letting Christmas cakes and pudding mature over weeks are upheld by the students - so much so they will have started producing them before the autumn half term. Martin adds: ‘We are trying to encourage students to realise what Christmas is all about.’ The rest of the products in the Christmas Shop are the culmination of three weeks hard work in the college kitchens, where students will gain experience of using industry standard machines and working on a production line. He says: ’It’s about team work as well. And we are always preparing for the next day – if I’ve got to start from scratch the next day then the whole production line stops.’ And it gives students the sense that industry isn’t just about individual chefs aspiring for Michelin stars.
C A M E R A
-
‘There’s a lot of production chefs out there,’ notes Martin. Meanwhile, in the next kitchen, sugarcraft expert Cindy McCann will have overseen the gingerbread decorations. At the end of the production line, back in Debut Restaurant, Alan will make sure that the end products, such as the three different size Christmas puddings, are beautifully wrapped and displayed. And the festive fancies – anything from yule logs to jars of chutney - will once again go down a treat, as Alan says: ‘The students have built up a reputation for producing the highest quality products that all our customers know are made completely from scratch.
48
www.feastnorfolkmagazine.co.uk
49
From concept to completion and beyond, trust the experts and let us.... From concept to completion and beyond, ‘Make trust yourtheKitchen Dreams experts and let us.... Reality’
‘Make your Kitchen Dreams Reality’
Small family company, traditional values, Over 30 years in business, Kitchen Design Specialists.
WEvalues, ARE Over KITCHENS ETC. Kitchen Design Specialists. Small family company, traditional 30 years in business,
-
C A U G H T
O N
C A M E R A
-
‘The great thing about our Christmas production is many of our students have never done anything like it before.’ The Christmas Shop at Debut Restaurant, City College Norwich, will open to coincide with the Christmas lunch service: from December 4 to 14, from 11.30am to 2pm.
www.feastnorfolkmagazine.co.uk
51
We’ve got you covered this Christmas; from great food & drink, the best live music & all the sport you need. Make sure you keep it Moss & Co this festive season
Our little pub is full of warmth & character; serving seasonal dishes created with the best local ingredients. Our cosy snug area is pup friendly, and with a pint of ale, or a glass of mulled wine, The Bell makes the perfect stop on your winter dog walk.
Our beautiful venue in Oulton Broad is located on the edge of the Norfolk Broads & boasts a gorgeous restaurant with panoramic views like no other in the area. Teamed with live music & indulgent bar food downstairs, The Commodore has something for everyone.
01502 582 873
01502 531 418
82 The Street, Carlton Colville NR33 8JR
www.moss-co.com/ the-bell-inn
Pakefield Street, Lowestoft NR33 0JS
www.moss-co.com/ the-commodore
Our little country pub in Lound is set opposite the village’s picturesque duck pond & is another of our pup friendly pubs. Enjoy classic, comforting dishes with an innovative twist, all made with locally sourced ingredients. Our regulars like to pop in for a pint of local ale, and warm up by our open fire.
01502 730 441
71 The Street, Lound, Suffolk NR32 5LP
www.moss-co.com/ the-village-maidlound
We’re so lucky that our beautiful pub overlooks stunning views of Pakefield beach. The Jolly Sailors is truly a hive of energy. A creative menu full of delicious food for the whole family, the best live music every week & fun monthly events. Come for dinner, stay for drinks.
01502 508 231
15 Commodore Road, Lowestoft NR32 3NE
www.moss-co.com/ the-jolly-sailors
The Waveney is no doubt part of Oulton Broad’s rich history...The Waveney fuses all of your favourite sporting events with top live music, resident DJ sets & a menu that will keep you going until the final whistle.
01502 572 936
132-134 Bridge Road, Oulton Broad, NR33 9JT
www.moss-co.com/ the-waveney
-
C O L U M N
-
DUTCH COURAGE
RACHAEL PARKE
Rachael Parke discusses how a little tipple can give confidence when facing a full restaurant
53
www.s easoni nwells .co.uk
www.feastnorfolkmagazine.co.uk
people to celebrate with over dinner. I will be concentrating on selecting food and drink pairings for taster menus, wine flights and festive cocktails. However, I will now be considering some great alternatives for guests not wishing to indulge, and, of course, for the designated drivers, so more mocktails will be on Season’s drinks menu this Christmas. With a New Year we often look at things to give up and I will not give myself the challenge of giving up alcohol as it’s part of my make up now and I think it may always be. Recently, following the example of a fellow front of house comrade, I have been finding out about the benefits of yoga, so, in 2019, I will be looking at new ways to alleviate the physical symptoms of stress and address the mental ones. I am positive this may even help with my need for the grape. I will be focusing on mindfulness, something I once thought a ‘trend/fad’. On a recent trip away, I took time out for myself and really understood the importance of this and looked into the ancient art of meditation which aims to calm the mind and focus on the moment. I will also be looking at how I can introduce this into the restaurant for all staff to have access to, which I feel will give everyone working with us the ability to deal with the pressures the hospitality industry brings, whilst helping them feel more energised, healthy and happy. Over the next few months I will share the benefits gained and the weak moments I am sure to have!
VISIT
I AM FAIRLY SURE that I am not alone with my personal battle for a good work/life balance, and I am positive the hospitality industry is not a lone sector facing this battle. Recently, high profile chefs have felt it’s time to admit the toll the job has on both their mental and physical health. This public admittance has now reassured others that they are not alone with their mental health struggles, and what they use as a coping mechanism, which is fantastic. Personally, I have a huge relationship with alcohol and, with 40 per cent of sales in the restaurant coming from wine, spirits and craft beers, a large part of my job is focused on drink. Okay, so I am not ready to admit that I am an alcoholic; in fact I was proud that I succeeded in surviving a whole month without a drink, supporting Sober for October a couple of years ago, and, as yet, I have not resorted to wine on my cornflakes! However, I do indulge daily in a drink, ‘mostly’ after service, but sometimes, with a very full restaurant ahead, staff calling in sick, a kitchen brigade anxiously looking at you to keep control of orders and TripAdvisor threats, this can lead to little tipple before unlocking the door, as drink does seem to give us a little spike of confidence. With the festive period now upon us, I will certainly be pouring great wines for
01603 01603764567 764567 Call Calltoday todayfor forfree free brochures brochures Food Foodisisone oneofofthe thepleasures pleasuresininlife. life.Fresh Freshfood, food,what whatI Ifancy fancytotoeat, eat,the thepleasurable pleasurable Freshly prepared food, dishes that take your fancy, seasonal and the wonderful sight expectation expectation ofofthe the food food chosen, chosen, the the accompanying accompanying sides, sides,delights the therelishes relishes and and the thesite siteof ofthe the and smell of your chosen meal all add to the highly enjoyable and social side of eating. prepared prepared dish dish all alladd addtotothe theexperience. experience. Thosewho of usneed who need amay little extra help oftenof miss outmobility, on the chance of going out to lunch orafor People People who need care care mayhave havelost lostsome some oftheir their mobility, the theopportunity opportunity toto spend spend afew few a cool drink at a neighbour pub or a coffee and cake at a favourite cafe. hours hoursaway awayfrom fromtheir theirhome. home.Lost Lostopportunities opportunitiestotogo gototolunch lunchinina anearby nearbyrestaurant, restaurant,toto have have adrink drink inin a alocal local pub pub or orjust just totohave have coffee coffee and anda aslice slice ofofcake cake inin a alocal local cafe. cafe. Butaby having live-in care, you can regain your independence and start to once again enjoy regular trips to restaurants and you get to choose what you eat for supper! Live-in Live-incare careworkers workersoffer offerall allthese theseopportunities. opportunities.
Holiday HolidayCompanion Companion Care Care
Live-inCare Care Live-in
www.ablecommunitycare.com www.ablecommunitycare.com
Home Homefrom fromHospital Hospital Care Care
Respite RespiteCare Care
info@ablecommunitycare.com info@ablecommunitycare.com
SH
BI
OP S
FREDDIE GRIGGS
Who are you and where do you work? My name is Freddie Griggs and I work at Bishops Restaurant in Norwich How long have you been there? As head chef, for three months. I used to work as the pastry chef and also as the sous chef but I went away for a year or so and then came back Where were you before? Freelancing, consulting and doing small private dining events Where did you train? I cut my teeth at Loch Fyne where I learnt a foundation for technique, and how kitchens operate. My friend Jutty, who was sous chef there at the time, taught me a lot, on and off the menu. And my head chef at the time, Andre, had a big impact on me, one that I always carry with me and enables us to work to the standard we do today
MY LIFE ON A PLATE Freddie Griggs, Head Chef at Bishops Restaurant in Norwich, reveals how his racing driver dad has been a big inspiration
www.feastnorfolkmagazine.co.uk
55
VISIT
www.bishopsrestaurant.co.uk
What is your signature dish at this time of year? Our ever-changing lobster pasta dish or the BBQ chicken at lunchtime are favourites. I would like to develop a signature focus rather than just one dish, which evolves with the seasons, and provides the balance of flavours and contrasting textures - that’s it! What do you like doing when you’re not cooking? You’ll find me at the skatepark on my days off, letting off some steam (if it’s not raining), or spending quality time with my family, including my beautiful girlfriend, Amelia, who also happens to work at Bishops, front of house. Otherwise my head will be in a cookbook, finding inspiration Where do you like to eat out in the region? Sundays are the only time we get out to eat really, so it’s all about hunting down a great roast. The guys at the Wildebeest know what they are doing, and I really like Farmyard. Or it's round to our best mates, Flora and Levi, for their hay baked chicken
Who has inspired you? The obvious: Keith Floyd and Anthony Bourdain. And my father mostly, I think - all through my childhood, and even now, he had a massive impact on my attitude towards work and outlook on life. He was a racing driver and has suffered a few knockbacks physically, but always bounced back. A true legend
What would you be doing if you were not a chef? I like to think I would be involved in some sort of motorsport - my dad and brothers have always raced, so it’s in the blood
What is your favourite ingredient? Beetroots - if they are organic they are something else. And pretty much all seafood - it’s a pleasure to prepare, cook and eat the fruits of the sea
What’s your foodie prediction for 2019? With veganism on the up, I feel it has triggered a lot of awareness with regard to where our food comes from and how it’s prepared. Maybe there will be a lot more focus on what is actually going into our bodies as well, for example carcinogenic foods. And the days of classical fine dining, where it's all about butter, butter, butter, are fading out. A new age of fine dining might be on the rise; one that’s focused on our health, one that you could eat every day and yet still feel luxurious.
Got a favourite gadget? I don’t mind gadgets but they have to serve a purpose through the service. Nothing beats the knife in my opinion. There’s something to be said for having something for so long and keeping it so sharp
56
SH
BI
FREDDIE GRIGGS
R E C I P E
OP S
-
-
"I first saw cereal milk from pastry chef Christina Tosi. The idea of using the milk you get at the bottom of your breakfast bowl in desserts really got me thinking. It’s something so humble and simple, but genius. So here it is, our version of a modern classic take on cereal milk"
FOR THE PANNA COTTA: 1. You will need to get your best breakfast bowl and fill it 3/4 of the way up with cornflakes and cover with the whole milk. Cover with cling film and put in the fridge for a few hours - for best results overnight 2. With a fine strainer, sieve or colander (lined with muslin cloth), pass the milk and let it hang whilst you get the rest of your ingredients together 3. In a bowl filled with cold water, sit the leaves of gelatine and allow them to soften 4. In a pan, pour in the cream, golden caster sugar and cereal milk and put onto a medium high heat. When the mix is hot (but not boiling), turn the heat off and put in your soft gelatine leaves (squeeze out excess water first) and give it a whisk to combine. Turn the mix out into a jug so you can pour it in your favourite martini glasses, ramekins or moulds and then put them into the fridge to set for 2 hours. FOR THE BITTER WHITE CHOCOLATE: 5. put onto a tray and into an oven for 6 minutes or until light brown, at 180°C 6. Take out and let cool for a couple of minutes, chop through it with a spoon or blitz in a food processor for a more polished result. If you do have some left over then it will keep in a jar for a couple of weeks FOR THE SYRUP: 7. Put the water and sugar in a pan, on a medium heat. When the sugar is dissolved, turn up the heat a little, and bring it to the boil - after a couple of minutes it with thicken slightly. Take off the heat and stir in the Disaronno to your taste TO SERVE: If you have used a mould to set your cottas, have some hot water in a bowl ready for dipping, as this will help it unstick. Otherwise, get everything together and plate it how you see fit. There’s no right or wrong way to enjoy this dessert and you apply the same logic with any cereal or any booze for the syrup. Enjoy.
INGREDIENTS FOR THE PANNA COTTAS 225ml of whole milk; 100g of cornflakes; 500ml of double cream; 112g of golden caster sugar; 31/2 bronze gelatine leaves FOR THE BITTER WHITE CHOCOLATE 250g of white chocolate FOR THE SYRUP 100ml of water; 100g of golden caster sugar; Disaronno, to taste
[ S e r ve s 8 ]
WITH
CEREAL MILK BITTER WHITE CHOCOLATE PANNA COTTA & DISARONNO SYRUP www.feastnorfolkmagazine.co.uk
57
Exploring Norfolk? Be our guest. norfolkcottages.co.uk 01263 715779
holidays@norfolkcottages.co.uk
Feast Norfolk NCC Jan Ad 2015 195w x130hmm AW.indd 12
06/07/2018 10:12
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.
LLS THE WE OUSET CRAB H N ESTAURA
SEAFOOD
R
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
PA R T I E S
B U F F E T S S H O O T I N G
PA R T I E S
C A N A P E S C U P C A K E S
38-40 Freeman street WELLS-NEXT-THE-SEA CALL US ON 01328 710456 WWW.WELLSCRABHOUSE.CO.UK
Visit www.bayfieldcatering.co.uk to see sample menus and testimonals T: 01263 741497 E: info@bayfieldcatering.co.uk
-
C O L U M N
-
ASK ROGER * ROGER HICKMAN'S
FOIE GRAS AND HAM HOCK TERRINE WITH APPLE AND MUSHROOMS
QUEStION & ANSWER EACH MONTH ROGER HICKMAN, CHEFPROPRIETOR OF THE AWARD-WINNING ROGER HICKMAN’S RESTAURANT, SHARES HIS TOP KITCHEN TIPS AND ANSWERS YOUR QUESTIONS ON ALL THINGS CULINARY
VISIT
ROGER HICKMAN
www.rogerhickmansrestaurant.com
What kind of turkey would you recommend for Christmas? I would always choose a Norfolk Black turkey from one of our local producers such as Peele’s. The Norfolk Black has denser meat which retains moisture better, and it has a real depth of flavour, slightly gamey, which is the complete opposite of bland, fast-reared supermarket turkeys. Another advantage is that the Norfolk Black tends to be smaller, so you are not left eating turkey through until New Year - and it takes considerably less time to cook as well.
www.feastnorfolkmagazine.co.uk
[Serves 4
I have read that brining a turkey is a good idea. What is this, and why should I do it? Quite simply, brining is the process of soaking meat in salted water before cooking. In the days before refrigeration, this was done to preserve the meat, but it is still a good technique – at the restaurant we brine all of our poultry. Some people are scared that the process will make the meat taste over salty, but if you use a fairly low percentage of salt (ten per cent is about right), it will draw out the flavour and keep the bird moist – particularly useful in low-fat birds which are prone to drying out during cooking. To brine your turkey, you’ll need about six litres of water and 250g of Maldon sea salt or 125g ordinary table salt. Put the water and salt in a bucket big enough to take the turkey, and completely submerge the bird. You can add flavourings such as herbs, citrus zest and juice or spices such as cinnamon if you like. Cover and leave somewhere cold (ideally the fridge) for 16-24 hours, then wipe it dry with kitchen towel about an hour before cooking. A brined turkey will cook more quickly than an unbrined one, so a meat thermometer is crucial. *If you have a question for Roger, send it to sarah@feastnorfolkmagazine.co.uk
59
INGREDIENTS 1 ham hock; a raw foie gras; vegetable stock; 250ml of apple juice; 7.5g of agar powder; 1 pain d’epices (ginger loaf); 1 shallot, chopped; 250g of chestnut mushrooms, sliced; a knob of butter; rape seed oil; 50ml of Madeira; 50ml of Port; 1tsp of thyme leaves; 1 Granny Smith apple; a splash of lemon juice; a pinch of sugar; herb oil and pea shoots to garnish METHOD Soak the ham hock overnight in water, then drain. Put in a pan and cover with vegetable stock, then cook gently for three hours, until the meat is falling off the bone. Remove from the stock, leave until cold, then shred the meat and season with salt and pepper. Press the meat into a terrine mould, put something heavy on top and refrigerate. Slice the foie gras into 1cm slices and dry fry over moderate heat for one to two minutes per side, until you have a gentle caramelisation. Cool, then put the foie gras on top of the ham hock in the terrine, pressing down gently. If you press too hard you will turn the liver to mush. Return to the fridge. To make the jelly, heat the apple juice in a pan to 80°C, then remove from the heat, add the agar powder and allow to cool. Pour this over the top of the foie gras in the terrine and return to the fridge for four hours to set. Sweat the shallot and mushrooms in the butter and rape seed oil until they have a little colour, then add the Madeira and Port and boil until the liquid has reduced to a glaze. Finally, add the thyme leaves. Blitz three-quarters of the mixture to a coarse paste (duxelle). Then blitz the remaining quarter finely (you may need to add a splash of water), passing through a sieve to give a smooth purée. Peel and core the apple and cut into 1cm dice. Put these in water with a splash of lemon juice and a pinch of sugar and leave for one hour. Blitz the pain d’epices into a coarse powder. To assemble the dish, serve a slice of terrine on top of the pain d’epices powder, dress the plate with the mushroom duxelle and the mushroom purée (you can add pickled mushrooms as well if you like), and the apple cubes. Garnish with herb oil and pea shoots.
F O
18 D’* 20 E e R CH bl A R Bi A y YE ‘P sk E LK hi W TH RFO ’s
N
ng
E
i rd
TH
co
O
to
ur M
N
Jim
y ra
01.
A PE KY RO IS EU H W
c *a
Find the perfect gift this Christmas at St. George’s Distillery
02.
01. THE ENGLISH – ORIGINAL £36.99 Aged to perfection in specially selected Bourbon Casks. An unpeated, easydrinking single malt whisky
03.
02. THE ENGLISH – SMOKY £36.99 Aged to perfection in specially selected casks. A peated (45ppm) single malt whisky with a lovely waft of smoke on the palate - an ideal alternative for the Islay fan 03. THE ENGLISH ORIGINAL CHRISTMAS BAUBLE £19.99 The perfect gift for Christmas
01953 717939
www.englishwhisky.co.uk
HARLING ROAD, ROUDHAM, NORFOLK NR16 2QW
info@englishwhisky.co.uk
Middle of nowhere, centre of everywhere!
e Warm
r Of f
er
on infJafnuary 2com0m% odatio y 2019 r
er Wint ac
and Fe
*
br u a
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 You are always best to make a booking. Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk
Ch Pa r t yr is t m a s Me 6th - 22 n u
Dec
e
nd
mbe See r m e n we b s i t e u&d fo r et a il s
Enjoy the Ship’s warm hospitality this winter Contemporary accommodation • Guest ales • Log fires • Locally sourced ingredients • Dogs welcome • Relaxed comfort on the North Norfolk Coast The Ship Hotel, Brancaster, Norfolk PE31 8AP | T: 01485 210333 reception@shiphotelnorfolk.co.uk | www.shiphotelnorfolk.co.uk
www.saracenshead-norfolk.co.uk
*
Terms and conditions apply
MILKINGIT GREEN FARM COFFEE C O L U M N
-
www.feastnorfolkmagazine.co.uk
www.greenfarmcoffee.co.uk
ONE OF THE MOST COMMON QUESTIONS I get asked by baristas is how do I make latte art? I always reply that only by steaming your milk correctly, and producing a smooth milk, will you manage. Generally, to steam milk, you will need a coffee machine that has a pressurised boiler capable of producing steam. The most common machine that is used to steam milk is a traditional espresso machine. These machines will have a valve that is opened and releases steam through a pipe usually referred to as the steam arm or steam wand.
VISIT
Daniel Matthams of Green Farm Coffee has a 10-point plan to produce perfectly steamed milk for your coffee
DANIEL MATTHAMS
-
STEP 1: Decide upon which size milk pitcher you are going to use. Fill the pitcher with cold milk to just below the bottom of the nozzle/ spout. If you are using a 12oz pitcher this will be about 9oz. This will give you room to spin/stretch the milk. STEP 2: Purge your steam arm over the drip tray and ensure that it is clean by giving it a wipe with the cloth. STEP 3: Place the steam arm into the milk pitcher so that just the tip is submerged. You want to place the steam arm slightly off centre as this will help you to spin the milk. STEP 4: Turn on the steam to full power and lower the pitcher until the steam arm is almost at the surface of the milk. At this point you are adding the air that will determine how much foam you will create. For example, if you are making milk for a cappuccino you will need to add more air than you would for flat white milk. As you add the air you will hear a slurping sound. STEP 5: Once you have added the desired amount of air, preferably before the milk is warm, you want to raise the jug so that the tip of the steam arm is fully submerged within the milk. Angle the jug so that the steam arm is set to one side of the jug. This will force the milk to start spinning and create a vortex in the centre of the jug. This spinning will break down the bubbles and create the micro-foam we are looking for. By this stage the process should be relatively quiet. STEP 6: While continuing to heat the milk, place your hand at the bottom of the pitcher. This will tell you when the milk is at the right temperature. When the jug becomes uncomfortable to touch, remove your hand and continue to steam for a further 3-5 seconds. You can also use a thermometer and stop at 62°C. However, if you are using a thermometer make sure you calibrate it a least once a week as they can often give you an inaccurate temperature reading. STEP 7: Once the milk is at the correct temperature turn off the steam arm and put down the milk pitcher. STEP 8: Wipe the steam arm clean with your cloth and purge the steam arm to remove any milk left inside it. STEP 9: Pick up the milk pitcher and gently tap it to remove any large bubbles that may be remaining on the surface. After tapping, swirl the milk to bring all the foam together. STEP 10: The milk should now be completely flat and have an almost metallic shine to it. No big bubbles should be visible.
61
NAME -
C O L U M N
-
Cookbooks
V FOR VEGAN The selection of cookbooks from Jarrold’s this month reflects the growing interest in vegan and vegetarian cooking
TOM KERRIDGE’S FRESH START by Tom Kerridge
FEAST CHOICE
£26
Two-starred Michelin chef Tom Kerridge (chef patron at the Hand and Flowers in Marlow) continues his quest to get everyone to cook from scratch rather than turning to processed or pre-packaged foods. His latest cookbook boasts 100 recipes that include healthier, homemade versions of popular fast food and ready meals; speedy mid-week suppers; batch cooking to last though the week and proper feasts for the weekend. Look out for the tie-in BBC2 TV series in the New Year.
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.
62
UPCOMING BOOK & AUTHOR EVENTS
jarrold.co.uk/events LONDON ST. NORWICH 01603 660661
NAME -
C O L U M N
-
THE STRESS SOLUTION by Rangan Chatterjee
£16.99
The key to success lies in your daily routine. Dr Rangan Chatterjee offers simple, achievable adjustments for body, mind, relationships and purpose to help you reset your life, including how to design your morning routine effectively, keep a touch diary, and how to mute your digital world. Sounds like a book we could all do with!
VEGGIE LEAN IN 15 by Joe Wicks £16.99
LEON FAST VEGAN
by Rebecca Seal, Chantal Symons, John Vincent £25
Healthy fast food chain, Leon, draws inspiration from around the world with recipes for vegan sushi, Mexican tacos, Vietnamese pancakes and American burgers. The emphasis is on great flavours and keeping it simple. There are more than 150 recipes with a bit of everything from breakfast, brunch to sharing plates via quick suppers and slow-cooked one-pot dishes.
This is the seventh cookbook from the hugely popular and number one bestselling author Joe Wicks, aka the Body Coach, and his first vegetarian one. Inside are 100 flavour-packed recipes, many of which are also vegan, all prepared in 15 minutes, and five exclusive Body Coach HIIT workouts. It is sure to be a smash hit this Christmas as his recipes are simple but do work - and are packed with tasty goodness.
THE 28 DAY VEGAN PLAN
D o n ' ts mis
by Kim-Julie Hansen £16.99
DI AR Y DA TE
Foodie Thursdays
THE EXCHANGE AND DELI, ON THE BASEMENT FLOOR, 4-7PM, THROUGHOUT DEC EMBER
20 per cent off all large pizzas and pasta dishes in The Exchange, plus demonstrations from the cookshop team, samplings and tastings in the Del i, and live entertainment. www.feastnorfolkmagazine.co.uk
63
A guide to going vegan, one-step at a time, set out day-by-day with meal plans, shopping lists, recipes and inspiration. Kim-Julie introduces the benefits of a reset, guides you through the 28-day meal plan, and finishes with additional recipes for beyond the first month. Most importantly, she makes it all sound do-able.
AT STRATTONS THIS
DECEMBER
Nutcracker themed afternoon tea £16.
Winnie the Pooh themed afternoon tea
50pp, available pre-booked daily (excluding Sats). Extra special Nutcracker afternoon tea £20.50pp on SatAT 1st, 8th, 15th& 29th
Special set price seasonal menu with 2 courses £15pp/3 £20pp, available daily from 6.30pm (excluding Sats)
Thurs nights esday from Sun 6.30topm special set men2ucour price £17ses ses £25 for£20/ 2 / 3£2cour 2 for 3 cour ses. New Year’s Eve bott
AT STRATTONS THIS
JANUARY
£16.50pp, available pre booked daily
JUNE STRATT
ON
S FesEv tive set price menu erspe y Mcial onda y & Tu omless Paddinbrun gtonchBe club ar them
ed trad Mon day iti31st onal10am afte–2pm rnoo£26p n tepa at £16.50pp Special , avEve New Year’s ailabdinn le er booked da 6 courpr sese-with ily. tails arrival cock £79.95pp on Monday 31st
strattons hotel strattons hotel
available to non-residents
with self catering, restaurant, café deli and lifestyle/interiors shop
with self catering, restaurant and café deli
boutique luxurious classic contemporary heart of norfolk
boutique luxurious classic contemporary heart of norfolk award winning restaurant afternoon tea cocoes café deli award winning restaurant afternoon cocoes café deli self catering Luxury without sacrificetea to the environment self Luxury without the environment ashcatering close swaffham norfolk sacrifice pe37 7nhto 01760 723845 ash close swaffham norfolk pe37 7nh 01760 723845 enquiries@strattonshotel.com www.strattonshotel.com enquiries@strattonshotel.com www.strattonshotel.com
FABULOUS MUSIC Jazz at the Movies (includes dinner)
SEASONAL MOVIES Shown daily from
Saturday 1st December
From 7pm on
FESTIVE, CHRISTMAS AND NEW YEAR MENUS Available from
Saturday 1st December
Friday 7th December Festive Sing-a-Long From 6pm on
Christmas Eve
For more information 01328 738777 • reception@thehoste.com • www.thehoste.com
A delightful inn on the
B+B stays DON’T MISS OUT ON THE REMAINING
NEW YEAR’S EVE PACKAGES AVAILABLE
north Norfolk coast
12 NOV – 21 DEC BUY T WO LIGHT LUNCHES AND GET A DRINK EACH ON US ( T+CS APPLY ) FESTIVE MENUS IN DECEMBER FROM £19.95 CHRISTMAS DAY LUNCH £79.95
ST Y LISH BEDROOMS CLEVERLY- CRAF TED MENUS FINE WINES ROARING FIRES DOGS ARE WELCOME www.chequersinnthornham.com info@chequersinnthornham.com High Street, Thornham, Norfolk, PE36 6LY | tel: 01485 512229
NYE DINNER £85 OR STAY WITH US: CHRISTMAS PACK AGES 3 NIGHTS FROM £885 NY PACK AGES 2 NIGHTS FROM £615
Strattons -
F R O N T
P A G E
R E C I P E
OH, DO TRIFLE WITH US!
-
COVER RECIPE PHOTO GR KEIRON APH BY TOVEL L
FINISH TO Y A W R E TT E B T A H W ear than (OR START!) the y essert, with this boozy d and from CoCoes CafĂŠs Hotel Deli at Stratton in Swaffham
MAGGIE COOPER'S
BOOZY ORANGE TRIFLE [ ser
]
ve s s i x
65
www.strattonshotel.com
www.feastnorfolkmagazine.co.uk
Combine the sugar and water in a pan over a medium heat, stirring until the sugar dissolves. Add the strips of zest, and cook for 10 minutes until tender, remove with a slotted spoon and set aside. Return the syrup to a medium heat and boil until reduced by half. Pour over the orange segments 5. FOR THE PISTACHIO BRITTLE: line a baking tray with baking paper, then spread the pistachios over the centre. Combine the sugar and cold water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium, cook, swirling the pan, until a golden caramel forms. Remove from the heat and immediately pour over pistachios. Set aside to cool completely then break into shards 6. FOR THE BASE: peel and slice the mandarins and clementines, and set aside. Break up the biscotti and place in the bottom of a large glass trifle bowl. Drizzle with the syrup, top with the mandarin and clementine slices, and then cover with the jelly. Cover with cling film and chill for 1 hour until the jelly is set. Once set, pour over the custard, cover and chill for a further 1 hour 7. TO GARNISH: Dollop spoonfuls of the whipped cream onto the trifle, garnish with orange segments, syrup, candied zest, pomegranate, pistachio brittle and mini meringues
VISIT
INGREDIENTS FOR THE SYRUP 200ml of blood orange juice, sieved; 100ml of amaretto; 50g of caster sugar FOR THE CUSTARD 500ml of double cream: 1 vanilla bean, split, seeds scraped; 8 egg yolks; 125g of caster sugar; 100ml of amaretto FOR THE ORANGE JELLY 4 gelatine leaves; 500ml of blood orange juice; 100g of caster sugar FOR THE ORANGE DECORATION 2 oranges, washed; 100g of caster sugar; 375ml of water FOR THE PISTACHIO BRITTLE 100g of roasted and chopped pistachios; 110g of caster sugar; 60ml of water FOR THE BASE 6 mandarins, 3 clementines; 200g of pistachio biscotti; 300ml of double cream, whipped to soft peaks TO GARNISH 6 small meringues; Pomegranate seeds
METHOD 1. TO MAKE THE SYRUP: combine the orange juice, amaretto and sugar in a pan over low heat, stirring until sugar dissolves. Leave to cool 2. TO MAKE THE CUSTARD: place the cream, vanilla pod and seeds into a pan over medium heat. Whisk the egg yolks and sugar together in a bowl until well combined. As soon as the cream mixture reaches boiling point, pour it into the egg yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 4-5 minutes until thickened and smooth. Remove from heat, remove the vanilla pod, stir in the amaretto and set aside to cool. Once cool, cover the surface with cling film and chill to prevent a skin forming 3. TO MAKE THE JELLY: soak the gelatine in cold water for 5 minutes to soften. Heat the juice and sugar in a small pan over a medium heat until warmed. Squeeze out the excess water from gelatine and add to the blood orange juice, stirring until melted and well combined. Set aside to cool (but not cool enough to set) 4. FOR THE DECORATION: using a peeler, remove wide strips of orange zest and then finely slice them using a sharp knife and set aside. Remove any remaining white pith from the oranges, then segment and set aside
C S ER G D N R KI S O TA A W M ST NO RI H
BUTCHERS • deli • takeaway
TURKEY TO CHRISTMAS PUDDING, ARCHER ’S HAVE
FROM
OOD NORFOLKRFINK D AND NS CHAMPIO
fresh meat & poultry
ALL YOU NEED TO MAKE YO UR CHRISTMAS EXTRA SPECIAL
We only stock the best beef, lamb, pork and poultry available PADDOCKS BUTCHERY & DELI STORES Church Farm, Norwich Road, Hethersett NR9 3AS 01603 812437 Paddock Farm Shop, Norwich Road, Mulbarton NR14 8JT 01508 578259
177-179 Plumstead Road, Norwich
Tel 01603 434253 www.archersbutchers.com
CATERING DIVISION Wood view Farm, Church Lane, Wicklewood, NR18 9QH, 01953 602470
www.thepaddocksbutchery.co.uk
Coxfords Butchers
Visit us in Walsingham and Heacham and grab our 2018 Christmas brochure! Order everything you need for your Christmas feast in store, online via email or call us today. Check out our fantastic meat, deli and winter vegetable hampers making Christmas easy!
Walsingham Farms Shop Guild Street Walsingham Norfolk NR22 6BU
Walsingham Farms Shop Norfolk Lavender Lynn Road, Heacham Norfolk PE31 7JE
tel: 01328 821877
tel: 01485 570002
Email: info@walsingham.co walsingham.co
RISTMAS AT H C
COXFORDS Pop in and see us to discuss your Christmas dinner
NowtakingChristmasorders 11 MARKET PLACE, AYLSHAM T: 01263 732280
- RECIPE -
ARTHUR HOWELL WWW.ARTHURHOWELL.COM
Roast Partridge and Balsamic Shallots Ingredients
2 oven ready partridge 6 small banana shallots 3-4 cloves of garlic Sprig of thyme 2 bay leaves Splash of balsamic vinegar Brown sugar, a pinch 200ml of chicken stock Couple of knobs of cold butter
Serves 2
Method
1. Place a sprig of thyme and a bay leaf in the cavity of each bird and season them well, inside and out. Sear them in a hot frying pan, on all sides, until golden brown and remove to an oven proof dish. 2. Add the shallots to the pan and cook until they start to colour, then add the garlic, a splash of good balsamic vinegar, a pinch of brown sugar and the chicken stock. Once this starts to boil, pour it all over the partridge and put it in a preheated oven at 180oC for 18-20 mins. Check half way through to make sure the liquid hasn’t all evaporated, and add a little water if necessary. 3. Once out of the oven, put the partridge on a plate and cover them loosely with foil to keep them warm. 4. Put the roasting dish on the hob and reduce the sauce if necessary. When bubbling, stir in a couple of knobs of cold butter, check for seasoning and serve with duck fat roasted cubed potatoes and steamed sprouting broccoli.
WELLS-NEXT-THE-SEA • BURNHAM MARKET • BINHAM
COLLABORATE
LET'S
ARTISAN PRODUCERS PELL & CO SPIRITS AND REDWELL BREWERY HAVE JOINED FORCES TO LAUNCH A NEW GIN IN TIME FOR CHRISTMAS. FELICITY MALT OF PELL & CO AND AMY HANCOCK OF REDWELL EXPLAIN THE THINKING BEHIND THE SHIMMERING HIBISCUS FLOWER GIN TO EMMA OUTTEN VISIT
www.pellandcospirits.com AND www.redwellbrewing.com
NORWICH CRAFT BREWERY Redwell and Broadsbased Pell & Co Spirits are both lovers of hops and the handcrafted. So much so it has brought them together, once again. Two years ago, they collaborated on Big Red, Little Red, Cardboard Horse, a one off brew, along with Bullards Beers and Neatishead Brewing Co. This year the brewery based in Trowse, and Pell & Co based in Neatishead, have come up with a Christmas treat for all: Hibiscus Flower Gin. Crimson in colour and shimmering when shaken, it is the newest edition to the Pell & Co spirit collection. Felicity Malt, of Pell & Co, says: ‘We wanted the gin to reflect Redwell’s characteristics, with it being bright in colour, a touch of shimmer and, of course, hops.’ Redwell’s core range is a Steam lager, an Extra Pale Ale, West Coast Pale Ale, and a Norwich Pilsner (but do look out for Christmas beer, Reindeer Rider, from December 1, and King Wazoo!, a lower alcohol table beer). With this collaborative brief in mind, Dr John Walters, from The English Spirit Distillery in Great Yeldham, Essex, (where the magic happens) presented the options to the team and the hibiscus flower won the day. As it turns out, the flower uncovered a connection for Felicity and Amy, as they both discovered they had attachments to The Gambia, West Africa, where hibiscus flower tea is traditionally drunk. Originally known for their black stoneware bottles and wax seal, Pell & Co has updated the bottle to glass due to the recycling benefits for customers, although Felicity says she is upcycling the old bottles to storage pots and dishes to sell and raise funds for the Kebba Jarjou Nursery Memorial School in Serakunda, The Gambia.
Using the hops in their Hopton Gin and Hopped vodka - East Kent Goldings Hops and Cascade Hops – the gin has a smooth citrus note with a twist of the hibiscus. All of Pell & Co’s spirits are produced from only the best Norfolk sugar beet to create rich quality thickness to the texture, and they are all gluten free and vegan. Felicity adds: ‘Pell & Co wants a greater presence within this incredible artisan food and drink movement in Norfolk, and continue to innovate and collaborate.’ Amy Hancock, of Redwell Brewery says of the collaboration: ‘As a Norfolk business we love to collaborate with other like-minded foodies and boozies! It’s about brewing up a sense of community, working with fellow independents and having fun.’ She adds: ‘So, when Pell & Co got in touch to ask if we would like to collaborate on a new gin with them, we were super excited. We’ve always loved their gin and how they use hops with botanicals in their distillation process - and the fact their gin is vegan and gluten free fits our brand perfectly. We felt this project was absolutely something we would like to get involved with and we had great fun collaborating together on flavour, appearance and bottle design.’
- RECIPES -
Christmas cocktail
Beer cocktail
NOT FORGETTING... THE
INGREDIENTS 25ml of Pell & Co Hibiscus Flower Gin; 150ml of Fever-Tree Ginger Ale; 50ml of local apple juice; burnt cinnamon for garnish
INGREDIENTS 25ml of Pell & Co Hibiscus Flower Gin; 150ml of Redwell Extra Pale Ale; 50ml of local apple juice; 10ml of sugar syrup
INGREDIENTS 25ml of Pell & Co Hibiscus Flower Gin; a good splash of Fever-Tree Aromatic Tonic Water; pink grapefruit wedge
METHOD Using a lowball glass, combine the above with ice, mix together, garnish with the burnt cinnamon, and serve
METHOD Using a lowball glass, combine the above, mix together, garnish with a slice of Granny Smith apple, and serve
METHOD Simply pop in the gin, then the tonic and garnish, and enjoy!
‘Gin’gle Bells
Classic G&T
Pink Pale Ale
Why not try the new Hibiscus Flower Gin at Redwell’s Christmas Party on December 23 and Hog’many (in conjunction with Porkstock) on December 31? The tap room is open on Fridays (5-10pm); Saturdays (12-10pm) for pizza and beer; and Sundays (12-8pm) Please visit Redwell Social media for Christmas & New year opening hours. www.feastnorfolkmagazine.co.uk
69
hygge beers Phil Halls of Grain Brewery in the Waveney Valley suggests the best beers for winter happiness!
70 70
grain brewery -
B E E R
www.grainbrewer y.co.uk
www.feastnorfolkmagazine.co.uk
VISIT
WE’VE HAD A NEW BEER in the fermenter for two weeks now, and I cannot stop thinking about it. A beer will generally ferment in less than a week, but this one’s strong, and uses a small mountain of different grains, so is taking longer to turn all those sugars from the barley into 10 per cent ABV’s worth of alcohol. We’ve not brewed a beer this complex before, but it’s all going to plan, so I really should stop thinking about it. It will be strong and dark, rich and complex, the perfect beer to see you through those winter months. Drinking habits change with the seasons. When the temperature reached those dizzy heights in July, and rain was just a distant memory and a farmer’s wish, everyone thirsted for cider or pale beers, and we worked hard to keep up with brewing our Pilsener lager. Then everything went brown in the autumn. Now we are into those darker and colder days, we look to something rich and full of flavour to drink, something warming and cosy. If you’ve been to The Plough on St Benedicts in Norwich on a Tuesday evening during the winter, you will have wondered if we’ve had a power cut as the only lighting will be from candles and the flames of a flickering fire. Not so. Tuesday nights are Hygge nights at the Plough (and the Spread Eagle in Ipswich if you’re out that way). For the benefit of those who don’t know this Scandinavian concept, Hygge could be described as a feeling of cosiness, free of distraction, of warm and soothing things. For me, this Danish recipe for happiness is best captured by nursing a rich, dark beer with a piece of chocolate on the side, and only the sound of a crackling fire to disturb me. There are definitely Hygge beers. You are drawn to them at those amazing Christmas markets in many parts of Europe. In Germany I love a good Dunkel, a dark lager which can be rich brown or dark in colour like a stout, full of malty goodness. Or a Belgian Dubbel or Strong Dark Ale, with the warmth of the alcohol matched by flavours
-
of dry roasted grains. In the UK we have our stouts, porters and strong ales, always flavoursome and great for Hygge evenings. We called Grain Brewery ‘Grain Brewery’ for a good reason. The best brewing barley in the world is grown in the fields of Norfolk, and we are proud to play our part in the farming, malting and brewing heritage of our county. At Grain we focus on these great flavours that can be created through gently kilning, dry roasting, or crystallising the barley at our nearby maltings, as well as introducing other grains, such as rye, wheat, oats and more, to flavour our beers and showcase that heritage. So you can see that grain is so very important to Grain. Those darker roasted barleys are just the right ingredients for Hygge beers, and that new beer bubbling in the fermenter is a 10 per cent Imperial Smoked Stout, but also drawing on inspiration from my European dark favourites. If you haven’t tried our Slate (you should), it’s a good strength porter brewed with a combination of five locally kilned barleys, plus a smoked malt that we have imported from Germany. We have taken that recipe and turned it into a ‘huge’ beer by doubling the barley ingredients to increase the alcohol and fine-tuning the smokiness. I am calling it ‘Empire Slate’, and believe it will be the ideal Hygge beer, ready for everyone to try ahead of Christmas. But for now it’s in the fermenter, and I am still thinking about it.
Grain Brewery, South Farm, Mill Road, Alburgh
Skål 71
E H T E G L T N I T T O R B O , P P R O U S CELL T T LE O N B A H C BY
WHEN YOU WRITE ABOUT WINE, your inbox and your social media feeds do tend to fill up with all sorts of information about the subject. The most welcome of these is always an invitation to try a new wine, because as I have said before, the road to wine knowledge is littered with empty bottles. But just recently I seem to have attracted something of a stat attack, with a flurry of wine facts and figures. These paint a fascinating picture of wine drinking in the UK today – from paying way more than our fair share of duty to the fact that wines from New Zealand are outperforming everywhere else in the world in terms of increased popularity among British wine fans. These statistics are enough to make your head spin. My advice is to sit down with a glass of wine, safe in the knowledge that by doing so you are fulfilling a useful social role: the tax wine drinkers pay each year on their favourite tipple is enough on its own to keep the entire NHS going for nearly three weeks
ANDY NEWMAN IS MESMERISED BY A SERIES OF WINE-RELATED STATISTICS
72
-
W I N E
SOME TAXING STATISTICS According to the EU, 63.3 per cent of all wine duty collected across the 28 member states goes to the British Chancellor – a staggering €4.8 billion. Despite the fact that France, Italy and Germany each drink more of the stuff than we do, the combined tax take of those three countries is less than a sixth of the amount British wine drinkers are being clobbered. And that doesn’t even include the VAT. After last month’s Budget, you will pay £2.23 duty on a bottle of still wine, and £2.86 on a bottle of sparkling. This is not dependent on the price, so the hard-pressed supermarket shopper buying everyday wine is effectively subsidising the plutocrat drinking Château Petrus. Including VAT, the tax paid on the average bottle of wine accounts for 56 per cent of the price. This is very nearly as much tax as you pay on diesel (59 per cent) and petrol (62 per cent). This proportion varies hugely according to how much you are prepared to spend. If you plump for the £5 bargain bottle, 61 per cent of your hard-earned goes straight into Mr Hammond’s pockets; spend twice that much, and the slice taken by the tax man is just 39 per cent. Choose a bottle of 1982 Chateau Petrus (£5138.59 from Berry Bros & Rudd) and just 16.7 per cent of your cash will go the Chancellor WHAT ARE WE DRINKING? More than half of the wine we drink in the UK is white (53.3 per cent). Despite the huge growth in popularity of rosé, it accounts for less than one in 10 of the bottles we open (9.2 per cent). The remaining 37.5 per cent is, of course, made up of red wine. The big winners in the latest statistics (for 2017) were Prosecco, and wines from New Zealand. The Italian fizz saw sales grow by 23.3 per cent (compared to a drop in sales of 11.7 per cent for Champagne). Meanwhile Kiwi wines were the only ones to see any growth at all in restaurants and bars, and did even better in shops, seeing sales growth of 11.1 per cent year-on-year. HITTING THE BOTTLE Despite our reputation for excess, the UK as a nation is in fact becoming slightly more sober, with around one in five adults not drinking at all. That said, over six in 10 adults say wine is their drink of choice, and we spend a staggering £10.9 billion each year on the stuff (generating over £6 billion for the public purse). This makes the
-
UK the sixth biggest wine market in the world, behind the US, France, Italy, Germany and China. We buy four in every five bottles in shops, with restaurants and bars making up the other 20 per cent. This is if you measure it by volume, however: that 20 per cent by volume purchased when we are out is worth 39 per cent of the total spend, reflecting the higher cost of drinking out of the home. When we are buying retail, our average spend is just £5.50 a bottle, although this is rising fairly quickly, both due to soaring wine duty and the dawning – and rather tardy – realisation that bottom-end supermarket wine discount deals seldom offer good value.
THREE WINES ANDY HAS ENJOYED tHIS MONtH: Aldi Exquisite Crémant de Jura (Aldi, £8.29) From the value supermarket’s ‘Exquisite’ range, this is as good a value sparkler as you will find this Christmas, outperforming pretty much every sub-£10 Prosecco. Made from 100 per cent Chardonnay, it is crisp and elegant, with a green apple nose and citrus notes on the palate. Stock up for those yuletide parties! L’Extra par Langlois Brut Crémant de la Loire (Majestic, £9.99 as part of a mixed case of six bottles) Made by the owners of Bollinger from Chardonnay and Chenin Blanc in the Loire, and using the Traditional Method, this is great value festive fizz, with pleasing pear and lime flavours, a good acidity and a long mousse. Champagne Devaux Oeil de Perdrix Rosé (Majestic, £24.99 as part of a mixed case of six bottles) ‘Oeil de Perdrix’ translates as ‘partridge’s eye’, and is a clue to the colour of this pink Champagne – as close to the trendy hue of Rose Gold as you will find in a bottle. An interesting nose of cherry and pomegranate, it has a great balance on the palate, and the cherry notes carry through. A glass of this on Christmas morning would go down very well.
www.feastnorfolkmagazine.co.uk
73
05.
01. 05.
SHOPPING:
DRINKS
06.
IT’S THE TIME OF YEAR TO CELEBRATE WITH A TIPPLE OR TWO. HERE’S OUR SELECTION OF GORGEOUS GLASSES AND MORE. CHEERS!
03.
WHERE TO BUY 04.
01. Mulled wine glasses, £6.25 each, Bam and Arrow, Swaffham, www.bamandarrow.co.uk 02. Kitchen Craft cocktail set, £19.99, The Kitchenary, Taverham Craft Centre, www.kitchenary.co.uk 03. Kitchen Craft cocktail stirrers, £9.75, The Kitchenary, Taverham Craft Centre, www.kitchenary.co.uk 04. JL & Partners wildlife wine charms, £8, John Lewis, Norwich, www.johnlewis.com 05. LSA Bar set of 2 Champagne flutes, £18, Jarrold’s, Norwich, www.jarrold.co.uk 06. Christmas spirit tumbler, £4.50, Marks and Spencer, www.marksandspencer.co.uk
PROBABLY NORFOLK’S LARGEST INDEPENDENT COOKSHOP
We also stock an extensive range of home brewing equipment
The Kitchenary PROBABLY NORFOLK’S LARGEST INDEPENDENT COOKSHOP
Open 7 days a week
EE ng FR rki Pa
The Kitchenary
02.
16 Taverham Craft Centre
(just behind Taverham Garden Centre)
Fir Covert Road, Taverham Norfolk NR8 6HT Tel: 01603 261932 www.kitchenary.co.uk
E v i t FWeinseS -
W I N E
-
OUR WINE EXPERT STEVE HEARNDEN FANCIES A DROP OF BEAUJOLAIS THIS CHRISTMAS
IT IS THAT TIME OF YEAR AGAIN and the festive season is upon us. It only seems like a couple of weeks since I was last writing about Hogmanay and Christmas - how time flies! I have just had delivery of some Beaujolais wine. Many years ago the fashionable thing to do was to get Beaujolais Nouveau on the day it was released from Beaune. Wine enthusiasts would meet in the town a couple of days before the release date and try all the various domains’ wines. Having drunk gallons of the wine, they then, at midnight on the given day, would load up their cars and race back to the UK to be the first to sell the new wine. Many did not make it back alive due to the amount they had drunk and the race was eventually cancelled. However, the wine I have imported is all vintage and all made from the Gamay grape. There are 10 named villages and a wine called Beaujolais Villages. Each village has its own micro-climate and variable soils and so the wines are all slightly different. All are light and fruity, with black cherries and spice as the key tastes, and have subtle bouquets. They are best served cool. The Beaujolais Blanc (£10.75) is made from the Chardonnay grape and is light and honeyed, not sweet though. Brioche and biscuit are both in the aromas, too. It is perfect for the starter on Christmas Day. The fruity Morgon 2014 (at £11.75), with the hidden spice, would certainly accompany the main course.
www.feastnorfolkmagazine.co.uk
But if a Beaujolais is not your preferred choice, then use one of our Christmas cases, each filled with a wide selection of wines, to find something to suit for your festive meals. There are mixed cases of all three colours or a case of six bottles of red wine or/and a case of all white wines. I have written about a lot of these wines in previous editions of Feast, but descriptions are available on my website, and you can email any questions to steve@tastebudswines.co.uk TASTEBUDS WINES Norwich Road, Strumpshaw opens by appointment. Visit www.tastebudswines.co.uk
75
C HA N C E T
O
WIN
R&R
-
C O M P E T I T I O N
The prize:
IN THE COUNTRYSIDE OUR LATEST COMPETITION IS THE CHANCE TO WIN A STAY AT BARNHAM BROOM, A FANTASTIC RESORT JUST OUTSIDE NORWICH VISIT
www.barnham-broom.co.uk
THIS MONTH FEAST NORFOLK MAGAZINE HAS TEAMED UP WITH BARNHAM BROOM to offer one lucky reader the chance to win an overnight stay for two, with dinner, and access to great leisure facilities. Conveniently located just west of Norwich, Barnham Broom is the perfect base from which to explore both the city and the surrounding area. The resort overlooks 300 acres of beautiful Norfolk countryside with 46 contemporary bedrooms offering luxurious accommodation. Two contrasting 18-hole golf courses, The Valley and The Hill, surround the River Yare Valley, offering a premium golf destination, while The Spa at Barnham Broom is a wonderful spot to relax and unwind in, offer a complete range of professional treatments and ESPA products. The Edge Health & Fitness Club, with its state-of-theart gym equipment, sauna, steam room, squash courts, tennis courts, fitness classes and heated indoor swimming pool, is the perfect place to improve your health and well-being. Enjoy high-quality dining in the award-winning Brasserie, visit the Valley Bar’s comfortable lounge for afternoon tea or an indulgent cocktail or two or just relax at the Sports Bar.
-
Barnham Broom is giving away a fabulous overnight stay at their luxury resort. Enjoy a sumptuous dinner in the Brasserie, prepared by acclaimed chef, Mark Elvin. This will be followed by a wonderful stay in one of their beautifully deco rated Superior rooms with super king-sized bed , indulgent ensuite, complimentary Noble Isle toiletries and dressing gowns. In the morning , enjoy a delicious breakfast to include both cooked and continental options. You will also have full acce ss to the leisure facilities including gym, pool, saun a and steam room throughout your stay.
How to enter: Simply answer the following question :
What is the name of the health an d fitness club at Barnham Broom?
Send your answer, plus your name , address and a daytime telephone number to competitions@ feastnorfolkmagazine.co.uk. Please mark your entry Barnham Broo m. You can also enter by liking and sharing the competition on our Facebook page. This prize is valid between February 1 and Marc h 31 2019. It excludes Saturday nights and drinks are not included. It is open to over 18s only and normal Feast Norfolk magazine comp etition rules apply. The editor’s decision is final. The closing date is January 20 2019 when a winner will be selected at random.
76
ALL YOURS NORFOLK IS PACKED WITH GLORIOUS HOLIDAY HOMES BUT EMMA OUTTEN IS RATHER TAKEN WITH ONE RURAL GEM WITH ITS PEACEFUL LOCATION AND DESIGNER STYLES
www.feastnorfolkmagazine.co.uk
77
"this property c be whatever youan want it to be"
www.norfolkhideaways.co.uk
78
VISIT
NORTH NORFOLK ISN’T JUST ABOUT ITS STUNNING COASTLINE when it comes to staycation locations. Stay a few miles inland and you get the best of both worlds: the feeling that you’re getting away from it all, in a cottage overlooking rolling, rural landscape, but also the benefit of being only few miles from the coast. Our home from home for the night was Your Dalling, one of the newest properties in the Norfolk Hideaways portfolio. We were almost in Field Dalling, but not quite - instead we were in Saxlingham, a small hamlet and one of those tucked away places that you may not have heard of. We were just three miles from the coast, and four miles from Holt, so perfectly placed to explore both coastal and rural North Norfolk. The owner of the property also markets their other properties with Norfolk Hideaways; including neighbouring property, My Dalling; and The Old Chapel, Greengage and Quince - all of which are located in Gunthorpe. Our property was a stylish brick and flint semi-detached cottage, which has undergone a complete renovation and has been transformed into an interior-designed holiday home for six. With three bedrooms (a super-king, a king and a twin) this property can be whatever you want it to be: a romantic retreat, or a place to get together with family and friends. For larger parties of up to 12, or for two families looking to holiday together, Your Dalling can be booked alongside My Dalling. And it’s dog friendly (although we decided to leave our dogs behind on this occasion).
-
S T A Y C A T I O N
-
Downstairs, it is all very open plan as a living space, with a modern country-style fitted kitchen, a dining area with wood burning stove (with plenty of logs to keep you warm on those winter nights) and a living area. Think fishy themed home accessories and Smeg kitchen appliances, and you get the picture. I particularly liked the island in the middle of the kitchen, full of cake making accessories, should you happen to find yourself in the mood for baking. A warm welcome awaited us, with a bottle of Prosecco, Paddy and Scott’s Chit Chat coffee and tea from Butterworth and Son based in Bury St Edmunds - as well as hand cooked Corkers crisps and a Cherry and Sultana Cake from the Real Norfolk Cake Company. We were only there for the night (the minimum stay is usually three nights) but we made the most of things by arriving in good time for Sunday lunch at the Langham Blue Bell pub, which is just a mile and a half away. It’s for good reason that we named this pub as one of our six of the best cosy pubs in our last issue, and I have to say it does the best nut roast I’ve had in a long while. www.feastnorfolkmagazine.co.uk
THE VILLAGE OF BLAKENEY
Alternatively, we could’ve gone to nearby Morston, which boasts the critically acclaimed Anchor Pub and the Michelin starred Morston Hall hotel and restaurant. The owners have also suggested their own favourite places to eat, namely The Crawfish Thai Restaurant in Fakenham, Alberts Fish Bar in Holt, The Kings Head in Letheringsett and the Jolly Sailors in Brancaster (both favourites of mine, too). If you’re eating in, Binham is a few miles away, where there is a really well stocked village shop for provisions. Back at Your Dalling, we got a good night’s sleep (noting the Out of Eden bedding before we left), and were impressed with the fact that two of the three state-of-theart bathrooms were en suite. The next morning the sun was shining on us and we ventured to Wiveton Hall Café, of Normal for Norfolk TV fame, which is on the coast road between Blakeney and Cley. From there we walked to Blakeney, with its great choice of pubs, restaurants, cafes, shops and a deli, before returning to Wiveton Hall to enjoy breakfast outside. The colourful café was about to close for the winter, but, fear not, it will open again in March. Ours had been a very short but very sweet staycation and there’s a lot to be said for finding a rural idyll which also happens to be conveniently near to the coast. PRICING FOR YOUR DALLING IN FIELD DALLING IS AS FOLLOWS: 3 nights from £663; 7 nights from £819.
79
NAME -
C O L U M N
-
WORTH MORE THAN A WEEKEND
IBIZA OFFERS SO MUCH MORE THAN SUPER CLUBS AND SUPERSTAR DJS. EMMA OUTTEN DARES TO TAKE HER TEENAGE DAUGHTER AND BEST FRIEND TO PLAYA D’EN BOSSA IN THE HEIGHT OF SUMMER, BUT IS MORE INTERESTED IN SAMPLING THE FOOD THAN THE LEGENDARY NIGHTLIFE
80
ibiza T R A V E L
-
SUNSET VIEW OF SAN ANTONIO BEACH
-
www.feastnorfolkmagazine.co.uk
81
PORTAL DE SES TAULES PHOTO COURTESY OF BALEARIC ISLANDS TOURISM BOARD
IBIZA OLD TOWN
I
BIZA HAS BECOME FAMOUS, or perhaps that should be infamous, for its party culture in recent years. It even led to reality TV series, Ibiza Weekender, which followed a group of 18-24 year olds spending a wild weekend at a hotel resort on the island. And yet it appears that the third largest Balearic Island is remarketing itself as something of a foodie destination, especially since its first food festival - Amorevore Food & Arts Festival - launched in October to celebrate Ibiza’s artisanal gastronomy. With speakers including food writer and TV chef Jasmine Hemsley, at Casa Maca Hotel near the island’s capital, it promised to be a feast for the epicurious. If the marketeers are to be believed, there’s been something of a shift this summer, with people seeking a more natural, rustic but still luxurious island experience from agro-tourism hotels to al fresco supper clubs, organic restaurants to secret beaches. Vegan restaurant Wild Beets, in Santa Gertrudis, is developing a bit of a name for itself, and, according to Evening Standard Magazine, Aubergine Farm to Table Restaurant set in a restored authentic Ibizan Finca between Santa Gertrudis and San Miguel, is ‘the island’s hottest restaurant right now.’ Elsewhere, Nobu Hotel Ibiza Bay has been busy making its mark on the map as an all-day gourmet destination.
82
It was with slight trepidation that my best friend, my 13-year-old daughter and I decided to stay at the very nightlife-focused resort of Playa d’en Bossa (where Ibiza Weekender was filmed) but the four-star Sirenis Hotel (Goleta and Spa) ticked the boxes, with pools aplenty, plus there was a nearby water-park which obviously appealed to my teenager. And what could be nicer than a buffet breakfast overlooking the Med? Manchego cheese first thing in the morning? Yes please! By day we were more than happy to chill out by the pool, accompanied by a glass or two of that classic Spanish punch, sangria, or Cava. Now, I know Prosecco is the sparkling wine of choice back home, but it was refreshing to see at least five different Cavas on offer – and that was just at the pool bar. The local liqueur is Hierbas Ibicencas, one of the most quintessential drinks in Ibiza. This traditional drink with a 200 year history has a strong aniseed flavour, and is made from various herbs and flavourings such as lemon, orange, and thyme. Or else there’s Frigola - a thyme-based sweet drink. The thyme plant grows all around Ibiza and it is harvested in the early summer. I think it’s fair to say my daughter ate French fries for lunch pretty much all week, which is a shame because there was all manner of paella on offer, including paella de verduras (vegetable paella), crammed full of rice, green beans, carrot, butter beans, garlic, artichoke, cauliflower, pepper and peas; paella mixta (mixed paella); paella de marisco (seafood paella); and arroz negro (black rice), made up of rice, shrimp, cuttlefish, baby cuttlefish, and squid ink. Not to mention Spanish omelette with salad and other refreshing salads, such as melon with Spanish cured ham.
ibiza T R A V E L
-
ARROZ A BANDA PHOTO COURTESY OF BALEARIC ISLANDS TOURISM BOARD
-
Travel feature sponsored by
Visit Fred. Olsen Travel Agents in store at
NOW LOCATED ON THE 3RD FLOOR (opposite The Pantry)
Call us on )01603 216840 When it comes to travel travelwithfredolsen.co.uk
e! we make the differenc
17/07/2017 13:48:17 WHY NOT EXPERIENCE IBIZA FOR YOURSELF FLYING FROM NORWICH? Departing 10th May 2019, staying at the Adult Only 4* Aluasoul Hotel in Es Cana on a half board basis for 7 nights from £525 per person, based on 2 adults sharing.You can book your next holiday conveniently in store at Jarrold, visit us on the 3rd Floor or call us on 01603 216 840 www.feastnorfolkmagazine.co.uk Feast Magazine Travel Feature Strap2.indd 2
83
E IT R U O V FA
A S PEC IALI ST I N F OOD PHOTOG R A PHY
A M M OO BR
*Based on two people sharing a double room. Offer is Tuesday to Thursday for stays during January and February 2019
HA RN BA AT
www.theloddonswan.co.uk The Swan, Church Plain, Loddon NR14 6LX
N Wi
AY ST
01508 528039
THE YEAR
to go vegan
REVIeW
OF THE YEAR PICK UP FREE AND ENJOY
RESERVATIONS:
2019
A DOZEN INDULGENT RECIPES INCLUDING REVIEWED
BOOZY TRIFLE
LET S'
CELEBRATE
We’re located in the pretty market town of Loddon on the River Chet, just a short drive from Norwich and the coast.
N orfolk
Enjoy a delicious three course dinner and stay midweek in one of our boutique rooms with breakfast for just £65* per person per night.
20 18 DE CE MB ER 20 19 JA NU AR Y
Stay at the Swan
32
HAPPY BIRTHDAY TO US
YEARS OLD!
ERPINGHAM HOUSE BUY SUBSCRIPTION TO FEAST NORFOLK FOR THE IN ANORWI CH 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
-
T R A V E L
SPANISH TORTILLA
ibiza -
SOBRASSADA - CURED SAUSAGE NATIVE TO THE BALEARIC ISLANDS
FRITA DEL CALAMAR PHOTO COURTESY OF BALEARIC ISLANDS TOURISM BOARD
In the evenings, we steered clear of the clubs and took the 10 minute stroll in the opposite direction, bypassing Ryans Ibiza Apartments (where Ibiza Weekender was filmed). We headed to Figueretas and its palm-lined promenade scored with restaurants, bars and local artisanrun craft stalls. It’s not long before you come across your first tapas bar where, to a backdrop of chilled out Balearic beats, you can sit and enjoy the likes of deep fried squid rings with tartare sauce, or sobrassada sausage on bread with brie and honey. A further 15 minutes on, and we were in Ibiza’s capital, Ibiza Town, which has an old quarter that’s earned itself a place on UNESCO’s World Heritage Site list. It’s cocooned by medieval stone walls and overlooked by a fortress – it was well worth the climb to the top as the sun set. The newer part of town, down by the waterfront, is an amalgamation of high-end restaurants, well-dressed bars and market stalls selling all sorts of clothes and souvenirs. Boris Buono, formerly of Denmark’s Michelin starred Noma (named the world’s best restaurant), is busily changing the face of the Ibiza food scene and has a restaurant, Taller de Tapas, in the town. Down by the waterfront, there’s the Café Mar y Sol, founded in 1940 and said to be one of the best meeting points on the island. Here you can enjoy a traditional Ibizan pastry called ensaïmada. Afterwards, we enjoyed taking a walk along the promenade, gawping at the luxurious super yachts along the way, and were lucky enough to be there for the famous midnight fireworks of August 8. Forming part of the Fiesta de la Tierra season of events, this day of celebration honours Catalan forces displacing the Moor occupation in 1235. No holiday to Ibiza would really be complete without a sunset cruise. It involves a trip across the island, to San Antonio Bay, on the west coast of Ibiza, which makes it one of the best places on the island to catch the spectacular sunset. We sailed past Café Mambo, where the dance DJs from BBC Radio 1 had taken up residency just the previous weekend. It was a final reminder of what the island has become well-known for. The party might’ve only just been starting for some, but the sun had set on our holiday on the White Isle.
WHERE WE STAYED We stayed at Sirenis Hotel, Goleta and Spa, Playa d’en Bossa, Ibiza.
PLAZA SANTA EULARIA PHOTO COURTESY OF BALEARIC ISLANDS TOURISM BOARD
Visit www.sirenishotels.com
www.feastnorfolkmagazine.co.uk
85
small
but beautiful This month Ellen Mary tells us all about one of the latest culinary trends - micro greens
ELLEN MARY is a presenter, journalist and garden designer. You can contact her on social media or at www.ellenmarygardening.co.uk
86
micro greens -
G R O W
Y O U R
O W N
-
ELLEN MARY
THE SEASON’S FESTIVITIES can put paid to any kind of healthy eating, plus there is less growing in the kitchen garden. But there is a very special something that can be grown on a windowsill or in the greenhouse at this time of year and you’ll be harvesting it within one to three weeks. Thank goodness for micro greens! They are easy to grow and packed full of nutrition, in fact, more than many fully matured vegetables. Micro greens are the seedlings of many well loved vegetables and herbs, simply grown to a few inches before harvesting. They are perfect as garnishes, or simply mixed in soups, salads and sandwiches to add a packed punch of nutrition to a dish. MICRO GREENS Most vegetable and herbs can be grown as micro greens. Allowing them to produce leaves but not growing to more than 10cm, those small stems and leaves can be full of vitamins and minerals depending on the type you grow. The same rules apply for all, so take a pick from seeds such as broccoli, rocket, sprouts, cress, beetroot, coriander and peas plus so many more. Studies have shown they can be rich in enzymes, enabling them to be easily digested and full of antioxidants. Only used in cooking since the 1980s, they are a new trend, but hopefully one to stay for a long time.
RECIPE WITH ELLEN MARY
VEGAN LEGUME BOWL WITH A CASHEW DIP The taste of micro greens can be really intense, so if you are growing sprouts as micro greens, remember they will taste very much of sprouts. This means you’ll need to pair your dish to the micro greens you are growing. Due to the season of over-indulgence, here is a bowl of vegan goodness for some healthy nutrition to get you back on track with a topping of pea shoots and a sprinkle of coriander micro greens.
how to Grow
They are such an easy way to grow your own at any time of the year. Simply sprinkle the seeds onto a tray of compost and cover with a very fine thin layer of compost. The seeds do not need to be sown thinly and the compost doesn’t have to be good quality - as long as it isn’t weedy. Remember that the seeds don’t need nutrients to grow because they won’t become mature plants.
INGREDIENTS FOR THE SALAD: 1 can of black beans, rinsed and drained; 1 mug of peas, 1 punnet of piccolo tomatoes, chopped; 1 small red onion, chopped; handful of coriander micro greens; handful of pea shoots (no higher than 10cm); 1 avocado, sliced; 1 red pepper, chopped; any other micro greens you may be growing FOR THE DIP: 1 cup of cashew nuts, well soaked; handful of spring onions, finely chopped; handful of parsley chopped; 2 cloves of garlic, crushed cloves; a squeeze of lemon juice OTHER: Vegan tortilla chips
CARE Keep the soil moist but not overwatered - spraying with a fine mist is a great way to ensure they are kept in the right conditions. The tray of seeds will need to be kept on a sunny, warm windowsill or in a greenhouse to allow germination and just watch them grow - really quickly!
METHOD 1. Put the black beans, peas, chopped tomatoes, and chopped onion into a serving bowl and mix well 2. Lay the sliced avocado on top 3. Add the chopped red pepper over the top of the avocado 4. Add all of the dip ingredients into a blender and mix them up 5. Take a large spoonful and add over the top of the salad 6. Sprinkle the coriander seeds over the top and add the pea shoots 7. Any remaining dip, add to a separate bowl for serving and dip in those tortilla chips
HARVEST Harvesting can be 1 to 3 weeks after sowing, depending on the variety, and many can be left to grow again once harvested. Simply use scissors to cut the micro greens when they have a few true sets of leaves and not higher than 10cm. Leave part of the stem in the soil for a second harvest and keep moist.
www.feastnorfolkmagazine.co.uk
87
NAME C O L U M N
-
• KEEP UP tO DATE WItH RACHEL’S ALLOtMENt ON tWITTER @TREAtLIKEDIRt
RACHEL BIRTWHISTLE
-
88
ALLOTMENTS -
G R O W
Y O U R
O W N
-
GIFTS FROM THE
ALLOTMENT
To conclude her second year at the allotment, Rachel Birtwhistle makes gifts from the plot to celebrate Christmas and see in the New Year
'T
HAT SMELLS HORRIBLE,’ declares my son. ‘Well, you don’t have to have any. I’m making Christmas presents,’ I explain while stirring a pot of simmering green tomato chutney. ‘Is it for someone you don’t like?’ he asks, running out of the kitchen claiming he can’t breathe. In fairness, it does smell very strong and I have never made chutney before so I’m not entirely sure if it’s supposed to be like this? As with most things allotment related I plough on, adhering to my golden rule that it will (hopefully) turn out okay in the end. On the whole, 2018 at the plot has been driven by this kind of fingers-crossed attitude. The weather has been extreme to say the least. The never-ending sunshine of the summer brought drought, while the start of the planting year was delayed by the contrasting cold weather and the infamous ‘beast from the east’. The entire year has been a surprise in terms of what has thrived and what has succumbed to the elements. It has also taught me that it is impossible to go into battle with the weather - I’ve had to roll with it and hope my produce will do the same. Two huge success stories from the allotment have been rhubarb and tomatoes. And it’s with this in mind that I am making Christmas presents. The ‘stinky’ green tomato chutney is the best way I can think of to use up the glut of tomatoes I’ve grown this year. The plants have simply loved the Mediterranean summer and were continuing to flower even in late September. Preserves are a great way to use up the end of season produce and (I hope) make for a delicious way of sharing my
allotment with friends and family long after the growing season has ended. My freezer is still bursting at the seams with rhubarb which really liked the cold snap we had at the start of the year. It’s been crumbled and made a fool of, so to finish the year and welcome in the next, we will be toasting with it too! Outrageously versatile, rhubarb has been a revelation and my rhubarb vodka doesn’t hold back any punches. It’s very simple to make: I put five freshly picked sticks of chopped rhubarb in a kilner jar and covered them with sugar. Then left them to one side for three days, before adding a cinnamon stick, four cloves and a bottle of vodka. I popped this in a dark cupboard and gave it a turn once a week(ish). I now have a very festive tasting rhubarb vodka (although it does look a bit like a wee sample). Try and get beyond that as it tastes amazing! Although I have had mixed success in terms of produce this year, the allotment is still astonishingly great value for money. I have just paid my allotment fees for 2019, which will be my third year on the plot. My annual rent is £41.25 - a steal! But for me the allotment has ‘provided’ in a much wider sense of the word. It has broadened my sense of community, introduced me to an amazing cast of characters, taught me patience and to have a little faith in what I’m doing. So here’s to a productive 2019 and a very merry Christmas.
' The entire year has been a surprise in terms of what has thrived and what has succumbed to the elements.'
www.feastnorfolkmagazine.co.uk
89
Proudly Norfolk -
C O L U M N
-
VISIT
www.burnvalleycatering.co.uk
a family affair BURN VALLEY CATERING, IN NORTH NORFOLK, IS THE BRAINCHILD OF STEVE NEWSOME AND HIS PARTNER LAURA ROBINSON. LAURA EXPLAINS HOW THEY’VE ALSO BEEN BUSY SETTING UP A VINEYARD ON THE FAMILY FARM! Who are you and what do you do? Burn Valley Catering is made up of my partner Steve and me. We started the business in early 2018 and have been steadily growing since. We are outside caterers who can provide delicious canapés, dinner parties, catering for business meetings, or BBQs all the way through to weddings.
Tell us about your catering company? We hear you take particular pride in your canapés, Steve! Steve has a wealth of experience working in restaurants and catering all over Europe but perhaps honed his amazing canapé skills in London, working for caterers Alison Price and the Admirable Crichton.
What were you doing before you started Burn Valley Catering? Steve was working for another Norfolk caterer, Julie Abbs, and I have been busy with our twins and setting up a vineyard on the family farm.
How busy will you be over Christmas and New Year? Since starting in March we have been pretty busy, so are taking some much needed family time out and going skiing just before Christmas. We have some bookings between Christmas and New Year, and are looking forward to a function-packed 2019.
Where are you based? We currently run our catering business from home in Egmere, near Burnham Market, but plans are in motion for a move to a bigger premises next year.
90
What sort of events do you cater for? We are more than happy to discuss any catering requirements you may have. Be it a dinner party for eight, or a wedding for 100 plus. We like to have a dialogue with the client to make sure their experience with us is the best possible. We hear you have just planted a vineyard - can you tell us a bit more about that? Burn Valley Vineyard is my family’s project and began three years ago on the family farm in North Creake. This year we have had our first harvest and will hopefully have some of our own wine to try come May next year. The plan is to run tours and have Burn Valley Catering delivering the food aspect. Watch this space for our first vintage. How are you juggling twins and your new business?! Yes, having four-year-old twins has its challenges but the main reason we came back from Norway, in 2013 (where we were working at the time), was to be with our family and share all the trials and tribulations with them! We are very lucky to have super grandparents who they adore. How green is your company? Our ethos is to shop locally, independently and fresh, whenever possible and we keep our food miles down to a minimum. How has Norfolk Food & Drink been able to help you? We are all about Norfolk produce and endeavour to go Norfolk wherever possible, supporting local food businesses where we can. Norfolk Food & Drink has been great at putting us in touch with other producers. Some of our favourites are Norfolk Charcuterie, Gurneys Fish Shop, Coles of King’s Lynn, Arthur Howell, and HV Graves.
This column is supported by Norfolk Food & Drink and highlights its Proudly Norfolk members. For more details, visit www.norfolkfoodanddrink.com
NAME -
C O L U M N
-
Audi A3. In stealth mode. The Audi A3 Sportback Black Edition. From £249 per month. With stylish black detailing on the inside and out, the A3 Sportback Black Edition model is pure Audi. Just even more so. Available until 2 January 2019 on Personal Contract Hire,* with an initial rental of £1,494. See audi.co.uk/blackedition
Norwich Audi Meridian Way Norwich NR7 0TA 01603 605288 www.robinsonsaudi.co.uk Official fuel consumption figures for the Audi A3 Sportback Black Edition 30 TFSI 116PS manual in mpg (l/100km): Urban 47.1 (6.0), Extra Urban 61.4 (4.6), Combined 55.4 (5.1). CO2 emissions: 117g/km. This vehicle is a WLTP (Worldwide Harmonised Light-Duty Vehicles Test Procedure) type approved vehicle More information is available at beta.audi.co.uk/wltp However, in line with Government guidance, to facilitate comparison between different models from different manufacturers and to accommodate the full transition to this new testing regime, we have displayed the NEDC figures. These NEDC figures are the values for this vehicle used in registration and taxation documentation until further notice from the UK authorities. These NEDC figures have been derived from WLTP testing, and may not be equivalent to NEDC figures from NEDC testing, so comparisons may be unreliable. Fuel consumption and efficiency figures are provided for comparative purposes only and may not reflect ‘real world’ driving results. Choice of wheels and other options may affect fuel consumption and emissions data. 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. *No ownership option. Based on Audi A3 Sportback Black Edition 30 TFSI 116PS manual at 48-month, 10,000 mile per annum Contract Hire agreement. Excess mileage up to 6p per mile andwww.feastnorfolkmagazine.co.uk damage charges may apply. 18s+. Subject to status and availability. T&Cs apply. Ordered by 02/01/2019 from participating Centres. Indemnities may be required. Not available in conjunction with any other offer and may be withdrawn at any time. Accurate at 10/2018. Freepost Audi Financial Services.
91
