Feast Norfolk Magazine - Issue 33 February 2019 by Feast Norfolk Magazine

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FEBRUARY

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OUR REVIEW

of the

FOODIE YEAR

WITH

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Meet tchEeoF new fa

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WITH:

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E D I T O R ' S

L E T T E R

WE’RE BACK WITH A BANG with this, our February issue. As it is that most romantic time of the year, we have our wine writer Steve Hearnden seeking out a few bubbles, Emma Outten telling you about possible changes to the law on al fresco weddings, and David Wakefield road testing Britain’s most romantic hotel, in Swaffham of all places! We meet Richard and Lucy Golding of the Market Bistro and Goldings in King’s Lynn, two very different establishments which have both gained a lot of supporters in recent times, and we have a glimpse of the warmer months ahead in a photo shoot with fabric designer Izzi Rainey who is inspired by her family’s farm in Mid Norfolk. We love her prints! You need to get your diary out for our 2019 preview and we launch our new online Directory - our own ‘little black book’ of contacts. The great butchers, bakers, candlestick makers - well, almost - in the region. Check out www.feastnorfolkmagazine.co.uk. We plan for it to grow and grow and become the essential go to guide for quality producers, eateries and more. We must introduce our new designer, Hanneke, who is responsible for making our pages look so pretty. She joins Emma, our deputy editor, who has been with us from the start, along with Rachael, our senior account manager, and Diane, our brand manager who has been with us a year. And yes, we are pretty much an all-female line up, of which I’m rather proud. Finally, don’t forget to enter this month’s great competition which is a meal for two at a new Norwich restaurant called Bourgee. And congratulations to Heather, from Dartford, who won our November issue competition which was a stay at the rather lovely Crown Hotel in Wells. Don’t forget you can subscribe online at www.feastnorfolkmagazine.co.uk, which guarantees that you will receive your copy of the magazine right to your front door!

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

FEASTNORFOLKMAGAZINE.CO.UK

82 The Maldives are about as close to Heaven on Earth as is possible, reckons David Wakefield

WHAT’S ON 14 What’s happening on the food and drink front in February? Look no further than our Diary Dates 18 Emma Outten previews the big food and drink events of 2019 20 For all that’s new on the foodie scene, there’s our comprehensive News Round-Up INTERVIEWS 40 Emma Outten talks to the new chair of Proudly Norfolk Food and Drink, Colin Kiddell EATING OUT 36 Support your local, says Sarah Hardy as she reviews her village pub, The Parson Woodforde 38 Sarah Hardy and Andy Newman head for lunch at Roger Hickman’s in Norwich. Yes, wine is involved!

COVER STORY

FEATURES 9 The Events Manager of Park Farm Hotel and Leisure at Hethersett talks weddings and more

71 The food of love has to be cake, doesn’t it? We look at five leading cake makers in Norfolk

23 We launch our new look website, with our new Directory of quality food and drink producers, hotels, cafés and more REGULARS 25 City College, Norwich has a great selection of themed lunches lined up for the next few months. Find out more 46 This month’s photo essay is a ray of sunshine as we meet designer Izzi Rainey who draws inspiration from her Norfolk farm 55 We take the Chinese New Year as inspiration for our gadget and gizmo page 56 Our chef Q&A feature meets Richard Golding of the Market Bistro in King’s Lynn 64 James Martin leads the way with new cookbook releases 66 Our artisan producer slot meets olive oil producers, Maggie Whitman and Martin Kirby of Mother’s Garden 90 Our Proudly Norfolk feature is all about Crush Foods this month, who produce rapeseed oil

RECIPES 44 Our free from writer Sara Matthews offers us a healthy take on pizza and brownies 59 Richard Golding has an ambitious starter of pork cheeks 89 Try Ellen Mary’s lemon and rosemary ice cream DRINK 33 Suffolk-based Tiny Tipple offer us a trio of cocktail suggestions 72 Andy Newman sings the praises of the grape, grenache, as the ‘workhorse’ of the wine industry 75 Our wine writer Steve Hearnden is all about popping corks this Valentine’s Day COLUMNISTS 31 Roger Hickman rustles up tiramisu for Valentine’s Day 43 Julia Martin has a broccoli gratin recipe - one popular at vegan weddings 53 Enjoy our new kitchen column 60 Small business owner Elaine Reilly tells us about the need to reinvent and refresh

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61 Rachael Parke from Season in Wells tells us how important background music in restaurants is 69 Meet José de Le Ón Guzmán from artisan coffee makers, Kofra TRAVEL 77 West Norfolk is where it’s at, says Emma Outten, who stays at Goldings pub with rooms in King’s Lynn 80 We road test Britain’s most romantic hotel, Strattons in Swaffham 82 The Maldives are about as close to Heaven on Earth as is possible, reckons David Wakefield GROW YOUR OWN 88 Our kitchen gardener Ellen Mary discusses that most popular of herbs, rosemary COMPETITIONS 76 Win a meal for two at Bourgee, Norwich’s latest restaurant 84 Win a bespoke hamper full of Gnaw Chocolate goodies

THE TEAM

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Hanneke Lambert, Matthew Custance Design studio@feastnorfolkmagazine.co.uk Rachael Young Senior Account Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Diane Green Brand Manager | 07988 867483 diane@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Andy Newman, Steve Hearnden, David Wakefield, Tom Welton, Ellen Mary, Sara Matthews, Elaine Reilly, Julia Martin, Roger Hickman, Rachael Parke, Melanie Brown, José de LeÓn Guzmán

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S P O T L I G H T

WHERE LOVE IS FEBRUARY MAY BE THE MONTH OF LOVE AT PARK FARM HOTEL & LEISURE IN HETHERSETT, BUT THEN LOVE AND MARRIAGE ARE ALWAYS AT THE TOP OF THE AGENDA AT THIS WEDDING VENUE NEAR NORWICH, AS EMMA OUTTEN FINDS OUT

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FEBRUARY is the Month of Love at Park

Farm Hotel. Call 01603 810264 for further information. There’s also a Valentine’s Break on offer, on February 14, 15 and 16.

HE LOVELY BUSINESS of weddings at Park Farm Hotel in Hethersett has changed somewhat since Events Manager Sue Dedman started there nearly 20 years ago. The Georgian country house hotel, set in picturesque gardens and 200 acres of Norfolk countryside, has long since been thought of as an idyllic setting in which to celebrate the Big Day. Sue must have overseen more than a thousand weddings in her time, and is noticing that more and more wedding ceremonies are taking place at the hotel. She says: ‘When I first started there were more church weddings.’ For the bride and groom, there are obvious advantages to this. ‘Once they’re here, they’re here,’ says Sue. ‘They don’t have to worry about guests coming from another venue and the day runs smoothly.’ Although Sue and the team could seat up to 100 guests in the Conservatory for the ceremony itself, there’s been another shift: ‘People are tending to go for a smaller, more intimate affairs nowadays and then incorporate more guests into the evening reception.’ She adds: ‘The dynamics have changed. People have much more choice and no two weddings are the same.’ There are three main packages available - the Classic, the Deluxe, and the Executive – plus a new Afternoon Tea package, as she says: ‘Afternoon teas have got popular in the last couple of years and it’s something different to your traditional sit down meal.’

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S P O T L I G H T

"AfternooN teas have Food is locally sourced, wherever possible - the sample Wedding Breakfast Menu includes, for example, Norfolk Dapple and Watercress Tart with Roasted Fig and Apple Salad. Park Farm Hotel has its own vegetable and herb garden; eggs come from a supplier who literally lives opposite the hotel, and good use is made of the local butcher and greengrocer. The menu is extensive and it’s the job of the bride and groom to be to whittle their choices down to two starters, two main courses and two desserts. There are plenty of vegetarian main courses to choose from, including Roast Cherry Tomato and Binham Blue Tartlet, and Sue adds: ‘If someone comes with a vegan request we speak to our chef.’ Last year the team catered for a fully vegetarian wedding. Although not every guest was veggie, she comments: ‘It went down really well.’

Little ones are well catered for, and there’s also a carved buffet menu available, although Sue adds: ‘We can do bespoke.’ For example, if you have your heart set on a Indian themed wedding breakfast, then that can be arranged! There’s an evening buffet menu, of course, with alternatives available (such as a BBQ menu, from May to August). Park Farm prides itself on its one wedding per day policy, which takes place in the soon to be refurbished Colney Suite (2020). Saturday has traditionally been the most popular day for weddings at Park Farm, but these days couples are choosing to get married every day of the week. ‘I’ve got one on a Tuesday, a Wednesday, and a Thursday this year,’ says Sue. During the week the minimum number of guests is 40, for those aforementioned more intimate weddings. With bookings already coming in for next year, and enquiries already coming in for 2021, Sue loves her job. ‘You get to meet so many lovely people and I’m here for the majority of the weddings - I get to see it all from start to finish, which is brilliant.’

got popular in the last couple of years and it’s something different to your traditional sit down meal."

weddings@parkfarm-hotel.co.uk

S P O T L I G H T

AS WELL AS THE 50-PLUS ROOMS AT PARK FARM HOTEL, THERE ARE TWO NEW LODGES FOR GUESTS TO STAY IN. Business Development and Marketing Manager MICHAEL BANNISTER GIVES EMMA OUTTEN A GUIDED TOUR With mainly business guests staying midweek and mainly leisure guests staying at the weekend, Business Development and Marketing Manager Michael Bannister explains: ‘The Lodges had to be built in a way to cater for both types of guests, so they have two entrances per lodge and can essentially be split into two rooms.’ But he points out: ‘There’s an adjoining door so it can be used as one.’ Each Lodge boasts a large lounge with L shaped sofa and dining area, plus kitchen with a hob and oven to prepare any midnight snacks you might be craving – however, with the one AA Rosette Seasons Restaurant offering dishes prepared with fresh, local ingredients, you might not be craving too much come midnight! Michael says: ‘They are set back from the main hotel to give the impression of being out in the countryside but they are just 20m from the hotel and you can still use all the leisure facilities.’ In fact, Park Farm Leisure Club offers both leisure and spa facilities, including a 16m indoor heated swimming pool and state-of-the-art gym. Or, if you prefer to relax and unwind rather than work out, there’s the Health, Beauty and Hair Salon at Imagine Spa. Each Lodge could accommodate eight guests, ‘although we try and keep it at seven,’ says Michael, before adding: ‘The Lodges are ideal for hen weekends and family breaks.’ (And on the subject of Park Farm being family friendly, the Hotel has just started offering Children’s Afternoon Tea in Helene’s Lounge Bar). Michael hints at the future: ‘There are two Lodges at the moment but there are plans to build more, depending on how successful they are.’ Since opening in November, the signs are already looking promising. ‘They’ve been really well received. I stayed in one when they were first opened – they really are out of this world.'

COSY COMFORT

ith huge soaring windows looking out over the Norfolk countryside, the new Lodges at Park Farm Hotel are providing Nordic style cosy comfort just outside Norwich. The Lodges reflect the current trend for hotels to provide exclusive accommodation within the grounds Park Farm already had Tembrils Apartment, for example. Overall, there are more than 50 rooms at the Hotel, split between the original Georgian country house, the renovated Norfolk Barn and the landscaped gardens, and this figure also includes six unique suites. The new Aspen and Birch Lodges both contain two double bedrooms with super king size beds, one with a spa bath and walk in shower, and a shower-over-bath unit in the other.

VISIT www.parkfarm-hotel.co.uk or call 01603 810264

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WHAT 'S ON IN

February PUDDING EVENING

Head to How Hill House on February 1 for a Pudding Evening. It will start off with a light savoury course of soup and rolls, followed by four seasonal homemade puddings with lashings of custard and cream. Advance booking essential. Visit www.howhilltrust.org.uk

COUNTRY COOKING

Savour some French Country Cooking, complete with seven-course tasting menu, at The Wildebeest in Stoke Holy Cross on February 5. This one-off dining experience will see Chef Patron Daniel Smith and Head Chef Charlie Wilson create and deliver their favourite French dishes paired with some exquisite wines. Visit www.thewildebeest.co.uk

BEER FESTIVAL

Norwich’s final Great British Beer Festival Winter takes place at St Andrew’s and Blackfriars’ Halls from February 19 to 23. Afterwards, the national event moves to a different CAMRA (Campaign for Real Ale) location as the festival moves location every three years. Local pubs will also be getting involved in The Fringe which runs for the whole of February. Visit www.winter.gbbf.org.uk

TASTER MENU

Enjoy a Gourmet Seven Course Taster Menu with music from Bill Downs at Barnham Broom on February 16. Begin the evening with an arrival gin and tonic, then chef Mark Elvin will prepare each course, which will be paired with a complementary wine. Visit www.barnham-broom.co.uk

WINE PAIRING DINNERS

The Dial House in Reepham is hosting its first ever wine pairing dinner on February 6, and world famous Italian wine producers Il Palazzone will be flying in for it! There will be aperitifs and snacks on arrival, then four courses paired with four incredible wines. This will be followed by a wine pairing dinner at Farmyard Restaurant in Norwich on February 7. Visit www.thedialhouse.org.uk and www. farmyardrestaurant.com

BEER COURSE

A new series of Culinary Masterclasses at The Swan at Lavenham begins on February 28, with Stress Free Dinner Parties. Chat to Head Chef Justin Kett over coffee and homemade biscuits and then watch his cookery demonstration, which will include sample tastings; you will also have some recipes to take home. Afterwards enjoy a two-course lunch paired with a glass of wine. Visit www.theswanatlavenham.co.uk

TABLE TALK

The next Talk of Wells event at The Globe Inn takes place on February 4, with Jon Gifford OBE, Honorary President of The National Coastwatch Institution, giving the talk - this year's series of events is in aid of the Institution’s Wells Lookout. Note: the evening’s proceedings have moved forward slightly, so please arrive by 7pm, to eat at the slightly earlier time of 7:30pm. Visit www.theglobeatwells.co.uk

MARK ELVIN

CULINARY MASTERCLASS

Norfolk Wine School’s first Level 1 BPET (Beer Professional Education & Training) course, designed to prepare candidates for the Ciccerone Certified Beer Server exam, runs on February 11, from 9.30am, at No 8 Thorpe Road, Norwich. Visit www.norfolkwineschool.com

SNOWDROP WALK

Enjoy a Snowdrop and Aconite Walk with Brunch at Hoveton House on February 17, from 11am to 2pm. The ticket includes winter soup, barbecued hot dogs (veggie option available) and a glass of wine or soft drink. All in aid of Autism Anglia and St John’s Church, Hoveton. Please note this event is at Hoveton House and not Hoveton Hall! Call 01692 630892

BRILLIANT BEEF

Spend an evening with Duncan Jeary, Byford’s favourite butcher, at 7pm on February 5. As always, Duncan and his right hand man Brendon will bring in half a cow and butcher it down for Head Chef Richard Knights to showcase some unique dishes. It’s the first of this year’s Curious Cooks series of events. Visit www.byfords.org.uk

DIARY DATES

WE’RE WELL INTO THE NEW YEAR NOW. HAVE YOU RESOLVED TO GET OUT AND ABOUT MORE, ASKS EMMA OUTTEN?

MASQUERADE BALL

A Masquerade Charity Ball in aid of WellChild, a charity that helps families with children who are seriously or terminally ill, takes place at Sprowston Manor Hotel on February 9, from 7pm. There will be arrival drinks, a three course meal, charity raffle, photographer, live band and disco. Find Charity Masquerade Ball on Facebook

GIN TASTING

Enjoy a night of New Orleans Tapas and a Gin Tasting at Wells Crab House on February 27. There will be four gin drinks and four courses in all, plus live music from Dixie Mix. Visit www.wellscrabhouse.co.uk

SNOWDROP CAFÉ

VILLAGE MARKET

North Wootton Village Market, the place to find fresh produce from local suppliers and handcrafted products as well as to meet the producers and makers behind them, takes place on February 16, from 9am. Expect to sample Norfolk produce and delicacies, support local farmers and producers, and help to raise funds for the Village Hall's refurbishment in the process. Find North Wootton Village Market on Facebook

LOOKING AHEAD... …Delia’s Canary Catering welcomes TV personality and former professional footballer Robbie Savage to Carrow Road on March 1. VIP tickets include a pre-dinner drinks reception with Robbie in attendance, followed by a three-course meal with half a bottle of wine, plus a photo opportunity. Also, don’t forget you can enjoy a Venetian Valentine’s in Delia’s Restaurant on February 14. Visit www.deliascanarycatering.co.uk

Walsingham Farms Shop is opening a pop up café for those visiting the glorious Walsingham Abbey snowdrop walks. Serving deli treats, hot food, soup and a selecton of hot and cold drinks, it will run from 10am-4pm on weekends, opening on February 2 until March 3. There are tables and chairs, it is under cover and there is a heater! Vist www.walsingham.co

DIET LECTURE

A lecture, From Diet to Disease, takes place at the University Of East Anglia on February 26, at 6.30pm. In this talk, Professor Maria O’Connell will discuss some of the important proteins in cells that regulate inflammation, and the natural products in our diet and beyond that can be harnessed as nutraceuticals and pharmaceuticals to counteract diseases. Visit www.uea.ac.uk

COCKTAIL WEEK

Cocktail Week returns to King’s Lynn from February 15 to 24. Goldings, Massey and Co Bar and Lounge, The Eagle, Bar and Beyond, Bank House, Soul Café and Restaurant, The Rathskeller Wine Bar and Bistro, and the Gin Saloon are some of those taking part, and you can expect tutored tastings, talks, walks, quizzes and more. Visit www.klcocktailweek.co.uk

Farmers’ Market takes place on February 16, AND …fromBayfield 9am. The artisan produce market offers up more of the best Norfolk producers and makers, in DON't than 30a barn next to the Art Café in Glandford. Find Bayfield Farmers’ Market on Facebook FORGET... and Instagram

DISCOVER A HIDDEN GEM IN WELLS-NEXT-THE-SEA This unique turreted house is tucked between two period properties and overlooks The Buttlands, a leafy green square in the centre of Wells. Across the way from Castle House is The Globe Inn, a cosy local pub, which is hosting the next ‘Table Talk’ on February 4th. Furnished to a fresh contemporary fashion, this stylish accommodation is the perfect base from which to explore the local area and the stunning beach with far reaching views and wide-open skies. Prices for Castle House start from £602 for a three-night break and from £743 for seven nights.

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

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WHAT 'S ON

the year ahead SO WHAT HAVE WE GOT TO LOOK FORWARD TO ON THE FOODIE FRONT FOR THE REST OF THE YEAR? EMMA OUTTEN LOOKS AHEAD

MARCH BECCLES FOOD & DRINK FESTIVAL BECCLES May 25 Celebrating its fifth year, Beccles Food and Drink Festival is returning in 2019 to tantalise the taste buds. The Festival features over 70 food and drink stalls, many of them local artisan producers, as well as those from farther afield in East Anglia. Based in the centre of the vibrant market town, the Festival will include cookery demonstrations and talks, music and children’s entertainment. Visit www.becclesfoodfestival.co.uk

BURNHAM MARKET FOOD AND DRINK FESTIVAL BURNHAM MARKET March 9 to 17 New for this year are not one but three Burnham Market Food and Drink Festivals! Organised by the Burnham Market Traders Association, it will be a joint enterprise between the holiday lettings agencies and the local restaurants and cafes, and each will be doing something different: look out for supper clubs, taster menus and more. The second one will take place in the summer (July 13 and 14) and the third, a week following the traditional Christmas Lights event, from November 22 to December 1.

REEPHAM FOOD FESTIVAL REEPHAM May 26 2018 saw loads of visitors come to Reepham for the Food Festival so Reepham Rotary have decided to do it all again this year. If it’s anything like last year, the Market Square will buzz with activity throughout the day, the Food to Table marquee will show how the crops in the fields around us get to our plates, and more than 40 food producers show their wares. Visit www.reephamfoodfestival.com

APRIL NORFOLK SPRING FLING NORFOLK SHOWGROUND April 11 The Norfolk Spring Fling is always a great day for all the family at Easter time. With tractor rides all day, and more than 70 stands, there’s also a hog roast or a vegetarian lunch and an apple juice drink included in the ticket price – as well as various other refreshments and snacks available to purchase from caterers on site. Visit www.springfling.rnaa.org.uk

JUNE

EAST ANGLIAN GAME & COUNTRY FAIR EUSTON ESTATE April 27 and 28 Feast Norfolk and Andy Newman will be hosting the 2019 Game Fair Country Kitchen with a great lineup of cookery workshops and demonstrations taking place over the weekend. Award winning chefs and suppliers from across Norfolk and Suffolk will be showcasing their signature dishes using seasonal, local produce. Visit www.ukgamefair.co.uk

PROUDLY NORFOLK FOOD FESTIVAL NORWICH June 16 Norfolk Food and Drink’s flagship event takes place on Fathers’ Day. The free foodie fiesta celebrates all that is wonderful about Norfolk’s amazing food and drink industry. If it’s anything like last year, expect a Producers Street Market; Adnams Pop Up Festival Bar; Foodie Fun Zone; Cookery Demonstration Theatre and Street Food Market. The Battle of the Bangers is to be replaced with a new sandwich competition. Visit www.norfolkfoodanddrink.com

MAY

ROYAL NORFOLK SHOW NORFOLK SHOWGROUND June 26 and 27 The Royal Norfolk Show welcomes more than 80,000 people from across the county and wider region each year, which gives businesses an invaluable marketing opportunity to promote their products to a large audience, and that includes even the smallest of Norfolk Food Producers. Visit www.royalnorfolkshow.rnaa.org.uk

CRAB AND LOBSTER FESTIVAL CROMER May 18 and 19 The Crab and Lobster Festival is dedicated to promoting Cromer’s seafaring heritage and active fishing community. The fun starts on Friday night with a traditional seaside variety concert at the Pavilion Theatre in Cromer and continues over the weekend on Evington Lawns in Cromer. The festival celebrates local restaurants, chefs, and much more. Visit www.crabandlobsterfestival.co.uk

SPRING FLING ROYAL NORFOLK SHOW

JULY WORSTEAD FESTIVAL WORSTEAD July 27 and 28 The Worstead Festival celebrates all that’s great about rural life, and some of the highlights from last year included the best of Norfolk’s artisan producers and demonstrations from top local chefs, not forgetting a Pimms and Prosecco Bar! The Kitchen Cookery Theatre is the place to be throughout the weekend for chef and butchery demonstrations. Visit www.worsteadfestival.org

OCTOBER AYLSHAM FOOD FESTIVAL AYLSHAM October 4 to 6 Since 2004, the three-day annual event has been Slow Food Aylsham’s showcase event, working with local producers, chefs and businesses to help promote all that is good about local food. Organisers say they have new plans for this year’s festival so do watch this space! Visit www.slowfoodaylsham.org.uk

AUGUST AYLSHAM SHOW BLICKLING PARK August 26 A traditional one-day show, Aylsham Show takes place on August Bank Holiday Monday on the Blickling Estate. It’s one of the largest one-day agricultural shows in the country and visitors are sure to find something that caters to all tastes, not least the tempting array of catering options – from a quick snack to a three-course, sit-down meal. There will be the usual Food and Farming area, including a local produce food marquee, cookery theatre and educational area for children. Visit www.theaylshamshow.co.uk

HARFEST NORWICH CATHEDRAL October 5 Norfolk HarFest is a free one-day autumn fayre to celebrate Norfolk’s harvest! It includes a farmers’ market demonstrating the range and diversity of local produce; live entertainment; farm machinery and children’s activities. Plus the Cathedral Cloisters will be transformed by a host of Norfolk artisan producers. Visit www.rnaa.org.uk/harfest

NORTH NORFOLK FOOD AND DRINK FESTIVAL THE WALLED GARDEN, HOLKHAM HALL August 31 and September 1 Now in its 10th year, the festival features an ever-growing team of local food and drink producers who grow, rear, produce, supply and sell food in North Norfolk. Stall holders offer fresh meat and game, vegetables, cakes, artisan beer, bread, tarts, juices, cakes and bakes, chocolates and much more. And an array of concessions offer food for eating on site. Entertainment ranges from the ever popular cookery theatre to children’s activities and face painting. Visit www.northnorfolkfoodfestival.co.uk

NOVEMBER NORFOLK RESTAURANT WEEK VARIOUS VENUES ACROSS NORFOLK October 28 to November 8 Norfolk’s largest dining event is an opportunity to celebrate Norfolk’s vibrant culinary scene, fine food, and the people who produce it. Every restaurant who takes part offers their usual high standard of food, but at a tempting price. Restaurant Week menus are offered Monday to Friday (excluding weekends). Visit www.norfolkrestaurantweek.co.uk

SEPTEMBER ALDEBURGH FOOD AND DRINK FESTIVAL SNAPE MALTINGS, SUFFOLK September 28 and 29 The popular food festival is held in the historic and beautiful setting of Snape Maltings, home of Aldeburgh Music. The festival is not for profit and widely acknowledged as one of the best in Britain, celebrating the very best of the county’s produce, farmers, growers, food and drink. The festival, which aims to encourage a connection between people and the environment they live in, will be hosting a Wild Suffolk area where you can learn about foraging, open- fire cooking, fishing, game and the wildlife of Suffolk, as well as the Adnams Drinks Experience led by beer expert Melissa Cole and the Hillfarm Family Meadow. Visit www.aldeburghfoodanddrink.com www.feastnorfolkmagazine.co.uk

DECEMBER HOLKHAM FESTIVE FOOD FAIR HOLKHAM December 14 and 15 With food playing such a big part over Christmas, the Festive Food Fair at Holkham Hall, including live cookery demonstrations from local chefs, is perfectly timed for some tips and treats over the festive period. It all happens around The Lady Elizabeth Wing, and afterwards you can relax in the bar, which will be open for drinks both days, as well as the courtyard café. Visit www.holkham.co.uk

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LO P YA ICK L U TO TY P A DA CA Y R D

177-179 Plumstead Road, Norwich

We only stock the best beef, lamb, pork and poultry available CATERING DIVISION Wood view Farm, Church Lane, Wicklewood, NR18 9QH, 01953 602470

www.thepaddocksbutchery.co.uk Est. 1921

LAKENHAM CREAMERY Specialist Ice Cream Makers

WINNERS OF 32 GOLD AWARDS Guild of Fine Foods

01603 620970

www.lakenhamcreamery.co.uk 2 Trafalgar Street, Norwich NR1 3HN

@lakenhamcream Lakenham Creamery

WEBSITE LAUNCH -

Enjoy

O N L I N E

FeastNorfolkmagazine online

Have you checked out our new look website? It’s the go-to place for recipes, eating out reviews and foodie diary dates. And we are launching our own little black book! Sarah Hardy reports

www.feastnorfolkmagazine.co.uk

VISIT

AS WE’RE NOW THREE YEARS OLD, we thought we had better get a grown up website. We know we are a pretty print publication and we also know that plenty of you like to read us online. Our website, www.feastnorfolkmagazine.co.uk, is home to all our back copies so you can track down any article, whether it is a travel review, an interview with a leading figure from the hospitality world or a round up of gadgets and gizmos. And it is now set to be the place for foodie diary dates, local recipes from local chefs using local ingredients, and our hugely popular eating out reviews - always written with a bit of gusto. The local recipe slot is developing apace, with two new recipes added each week - a midweek supper one and also one on a Friday that is a bit more sophisticated.They are super tasty and easy to follow.

And this month we are starting a new online calender of the best food and drink events happening each month so you’ll never be short of something to do or somewhere to go. We are also launching our own online Directory - our recommendations for the best butchers, delis, farm shops, pubs, restaurants and so on. We hope it will be become the definitive guide to the region’s finest producers, restaurants and more. The website is easy to use, clear to read and packed with useful information. You can subscribe to the printed edition online, too, and it is £35 for a year meaning that you are the first to get your own copy delivered directly to you door, each month. So dive in and enjoy it.

PORKSTOCK TAKES STOCK There’s to be no October Porkstock festival this year after Team Pork decided to take a break from the core event for 2019 to give everyone a well-earned break. Porkstock 2018, and the smaller events they ran last year, generated more than £15,000 for Nelson’s Journey. The good news is they plan is to organise two or three more intimate events instead. Visit www.porkstock.co.uk

COSY CLUB Who’s looking forward to Cosy Club Norwich opening on February 12? Cosy Clubs (the nearest one up until now has been Ipswich) aim to celebrate the joys of relaxed dining, drinking and lounging and will open in the former NatWest building on London Street. Expect a Breakfast Club, Teatime Tipples, Tremendous Tuesdays (involving tapas), Free Teas for OAPs on Wednesdays, and more. Visit www.cosyclub.co.uk

YOU'VE GOT SOUL We’ve been hearing good things about the Soul Café and Restaurant in Kings Lynn, which offers a fusion menu of Caribbeaninfluenced dishes and the best of British and classical European cuisines, or, in other words, fine-dining with a Caribbean vibe! The business is run by Olivier Vati, who is from Guadeloupe, and Helen Payne, who is originally from Norfolk. Visit www.soulcafeandrestaurant.co.uk

N EWS

R OU N D - U P As ever, there’s plenty of new things happening on the food and drink front in this part of the region, says Emma Outten

CLEAR AND PRESENT

CHARITY COOKBOOK This is something close to the Feast family heart… Masterchef quarter-finalist, Matei Baran, who has a son with Cystic Fibrosis, is launching a recipe book for children called Big Chef Mini Chef. All proceedings are going to The Cystic Fibrosis Trust. Visit www.mateibaran.com

SUPPLIER SUPPER Have you voted in East of England Co-op’s Sourced Locally Producer of the Year Awards for 2019 yet? The awards are a celebration of growers, farmers and producers from across Essex, Norfolk and Suffolk, and the public vote is now open, culminating in the Supplier Supper next month. Here, David and Rachel Holliday of the Norfolk Brewhouse, and Bob Bullock and Neil Bain of Woodforde’s Brewery are in the running. Visit www.eastofengland.coop

LOVE A DUCK Ed Farrell, originally from Bury St Edmunds and founder of the Duck Truck (you might have seen it at Latitude Festival) ran out of luck on the BBC Two’s food and business series, My Million Pound Menu last month. His pitch to be a restaurant brand of tomorrow (a duck Nando’s), involved him serving up confit of duck leg on a bed of chips (cooked in duck fat, of course) to Fred Sirieix and the team. Visit www.theducktruck.co.uk

We’re interested to hear more about the Clear Company’s not-for-profit plans for a café gallery in Colgate, Norwich, where chefs, musicians and entrepreneurs can showcase their work. At Clear Café Gallery, customers will enjoy a changing rota of guest chefs, musicians and crafts. Zena Leech Calton of Love Norwich Food has been involved with the kitchen design and café set up so it should be good! Visit www.clearcompany.org.uk

VEGAN BROWNIES The founder of Simply Cake Company, which delivers brownies and blondies by post and is based in Fakenham, has brought out a new range of vegan brownies and is doing three new flavours each month. Last month’s ‘Killer Vegan Brownies’ featured Oreos, raspberry and plain old chocolate. Susanna Lemon says: ’They’re amazingly gooey and just as delicious as our regular brownies!’ Visit www.simplycakeco.com

NEW AT NORTHGATE Did you know that The Northgate in Bury St Edmunds has just introduced new kitchen and bar experiences? The Kitchen Experience entails Head Chef Greig Young preparing and cooking a seasonal three-course lunch in the restaurant, Chef’s Table, whereas the Bar Experience involves Bar Manager Lewis Dowling guiding you through a hands-on experience to make three cocktails. Visit www.thenorthgate.com

News & Gossip

WATCH THIS SPACE… The Angel Hotel in Bury St Edmunds is closing the door to its ground floor for the first time in more than 50 years for an extensive £750,000 refurbishment of the reception, bar, brasserie, restaurant and lounge. Reopening in the spring, the new look will draw on the building’s Georgian roots, notable characters from its past and the local history, with modern comforts also in the mix. Visit www.theangel.co.uk

FAIR DOS The second annual Holkham Festive Fair has been hailed as a big success, with more than 6000 people attending the two day event just before Christmas. Editor Sarah Hardy was there and judged the Bakewell Bake Off between Vic Rowling, Head Chef at the Fox at Lyng, near Dereham, and Chief Inspector Amie Abbs from King’s Lynn. She and co-judge TV personality and chef, Hardeep Singh Kohli, declared it a draw, with both tarts pronounced delicious! The fair raised more than £2700 for Heritage House, a day care centre in Wells. Well done all. (Also, the nearby 10th Deepdale Christmas Market raised more than £10,000 for charity). Visit www.holkham.co.uk (and www.dalegatemarket.co.uk)

CUT THE MUSTARD You can soon own shares in Norwich Mustard which was founded last year as a social enterprise by county councillor Steve Morphew and entrepreneur Robert Ashton, in light of Colman’s decision to leave the city. There are plans aplenty for the coop, with new mustards being developed and a new production centre under consideration. Watch this space and enjoy a dollop or two with your roast beef! Visit www.norwichmustard.coop

PLANT KITCHEN Have you checked out M&S’s first ever plantbased range? Plant Kitchen is a selection of more than 50 tasty, plant-based choices, from on-the-go lunches to fuss-free but flavour packed suppers. Cauliflower popcorn anyone? All are suitable for vegans. Visit www.marksandspencer.com

ROLL UP ROLL UP Just after we went to press, Norfolk food hero Charlie Hodson and chef forager Simon Hunter Marsh were both hoping to be crowned Great Sausage Roll Off champion at the Red Lion pub in Barnes, West London. Charlie won it a couple of years ago and came second last year – did Norfolk triumph again? Visit www.red-lion-barnes.co.uk

LIVE LAUNCH The Warwick St Social, in the heart of Norwich’s Golden Triangle, has had something of a relaunch. As well as continuing to serve up great food, it’s just launched Warwick St Live, which will offer original music every Saturday, and the After Work Club, Mondays to Fridays. Visit www.warwickstsocial.co.uk

AN ADDITION TO THE FAMILY BRITANNIA RULES It’s all happening at Britannia Enterprises. Not only has Britannia Gardens, formerly the Gibraltar Gardens by the River Wensum in Norwich, become the newest of the Britannia venues, serving cakes, scones, sausage rolls and its own special menu, but editor Sarah Hardy and I enjoyed the new Ghosts of Guildhall theatrical dining experience at Britannia Bistro recently. We met previous residents, who had stayed there in their darkest days over the last 800 years, and enjoyed a glass of fizz and a platter of nibbles to help calm our nerves! Charity partner was Inside Justice. Watch this space about future events. Visit www.cafebritannia.co.uk www.feastnorfolkmagazine.co.uk

The Chestnut Group of country and coastal inns has just announced that it has added The Weeping Willow, near Bury St Edmunds, and The Eight Bells (in Saffron Walden, Essex) to its family. Chestnut’s inns include The Packhorse Inn near Newmarket, The Rupert Brooke on the outskirts of Cambridge, The Northgate in Bury, The Black Lion in Long Melford, The Westleton Crown, The Ship at Dunwich and The Blackbirds Inn in Woodditton. Visit www.theweepingwillow.co.uk

Spring has sprung in Walsingham

Delicious deli counter

Barista-made coffee bar

Walsingham Abbey Pop-up Café Every weekend throughout February and the first weekend of March

Walsingham Farms Shops Guild Street, Walsingham tel: 01328 821877 Norfolk Lavender, Lynn Road, Heacham tel: 01485 570002

After admiring the snowdrops at the Abbey why not enjoy coffee and a snack at our pop-up café, or pay a visit to our farm shops in Walsingham and Heacham, selling the finest locally produced Norfolk food.

Exceptional menu choices

Local, fresh marketplace

A warm welcome from the team at Thornham Deli Thornham Deli… a deli & so m uch more…

Norwich Market, Row F, Stalls 124 & 125 tel: 01603 621966

Thornham Deli, High Street, Thornham, Norfolk PE36 6LX 01485 512 194 | www.thornhamdeli.co.uk walsingham.co

ARK0697 Walsingham Spring Ad 90 x 130.indd 1

@thornhamdeli

Thornhamdelinorfolk

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Rounded square Only use blue and/or white. For more details check out our Brand Guidelines.

@Thornham_Deli

10/01/2019 15:05

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

CITY COLLEGE

WARMING TO A

THEME

Between now and May there will be a number of themed lunches to look forward to at Debut Restaurant, as Emma Outten reports www.ccn.ac.uk

www.feastnorfolkmagazine.co.uk

VISIT

THEY CERTAINLY KNOW HOW to warm to a theme at Debut Restaurant, the fine dining restaurant run by students and staff at City College Norwich. Between now and May there will be an around the world theme on certain lunchtimes, and it is all part of the learning process for the supervisors of the future. As part of their course, Level 3 Hospitality and Supervision Leadership students are expected to supervise Level 1 and 2 students in Debut Restaurant, and in doing so they not only develop their skills in supervising people, they will also gain more knowledge about, say, wines and spirits, in the process. Last year the lunches had a film theme: anything from Mamma Mia to Crouching Tiger Hidden Dragon and Bond to Star Wars. This year it’s a country by country theme, so your taste buds will be travelling to France, Greece, Spain, Sweden, India and even Cuba. Hotel School Lecturer Laura Shanks says: ‘We’ve just changed qualifications - last year we were on the Technical Qualification but this year we are on the VocationallyRelated Qualification.’ However, the themed lunches are set to continue, with fellow lecturer Tim Greyson explaining: ‘One of the units is hospitality events, so this coming year they are once again going to take over the running of some of the lunchtime sessions within Debut Restaurant, running everything from service to drinks service. They are in charge of theming, planning, costing, advertising, designing the menu and decorating the restaurant.’ It’s a popular event among all the students involved, not just the would-be supervisors leading the lunches, as Laura says: ‘It’s nice to do something different to the usual lunchtime service – it makes a change for everybody.’

Preparation is key to these events. All the dates are already in the diary and all the menus have already been agreed with Debut’s Head Chef, James Phillippo. The rest is up to the Level 3 students themselves, as Tim says: ‘They are designing it - it’s their day. It will be unique to Debut in terms of décor. Food will still be freshly cooked with local ingredients but delivered in a different way.’ The students even have to do a risk assessment of their particular events, as Tim points out: ‘In the past we’ve had a student wanting to flambé in the restaurant!’ They will also give some thought to the different cultures of the different countries involved, and how people eat, when it comes to the table planning.' Laura and Tim are keen for lunchtime diners to get booking, as Laura says: ‘The aim is to get 30 covers to get a good event. The students really do embrace taking over Debut Restaurant.’ Tim agrees: ‘The more people we can get, the better the experience for the supervisor. The students bring everything they’ve learnt through the year into the event it’s a showpiece, if you like. ‘It will be a memorable lunchtime. Last year we had Darth Vader greeting everyone - who knows who we will have this year? Maybe Fidel Castro!’ Please call 01603 773227 to make a booking

2019 THEMED LUNCHES February 14 February 26 March 1

Parisian Spanish French Afternoon Tea Theme

March 29 April 4 May 2 May 10

Cuban Swedish Greek Indian

LET'S GET MARRIED -

OUTDOORS?

Fancy marrying al fresco? Following a review of wedding venues in England and Wales announced in the autumn Budget, it could become a distinct possibility, as Emma Outten reports 26

WEDDINGS -

F E A T U R E

COUPLES COULD ENJOY MUCH MORE FREEDOM in where they can tie the knot, as part of a shake-up of the law designed to cut the cost of weddings. Those who dream of being able to say their wedding vows in the great outdoors (gardens, beaches, or temporary structures such as marquees), or in their local pub, may benefit from the review of marriage law in England and Wales, announced in the autumn Budget. Relaxing the restrictions would make it cheaper and simpler for couples to get married, potentially encouraging more people to get married in the first place. And it could allow more hotels, pubs and restaurants to hold weddings – something that could well be music to the ears of the hospitality industry. So what do the wedding experts in this part of the region make of it all? Francesca Crib, of Bijou Weddings, a familyrun company which owns six exclusive use country house wedding venues (including soon to be opened The Harper in Langham near Holt), says: ‘For years, we have seen a competitive wedding industry whereby couples are looking to make their wedding day completely unique. This change in the law could give wedding planners, brides and grooms the freedom they’re looking for, but shouldn’t affect those who are still looking to host their reception in traditional style.’ She adds: ‘Engaged couples will be able to seek incredible, hidden gem locations and marry in neverdone-before areas, making their nuptials unique and their celebrations all the more fun.’ Fiona Diamond, of Snettisham-based Oystercatcher Catering, would agree that more and more brides and grooms want their wedding day to stand out from the crowd, but adds: ‘We often find that couples spend more than expected of their budget on their venue, leaving them with less money to spend on other areas of the wedding, such as the florists and caterers.’ Perhaps unsurprisingly, she welcomes the news: ‘This change is particularly exciting for us, as a bespoke, food focused company, as our ideal clients are couples who build their day from various local suppliers to make it unique and just right for them, rather than taking a package option from a venue, and with this new law that will be much more possible.’ www.feastnorfolkmagazine.co.uk

Helping couples make the day just right for them is a sentiment echoed by Sarah Softley, Director of Norwichbased Softley Events. She says: ‘We always say to our couples that their wedding day should be about them and reflect their lives as a couple. If there were fewer restrictions as to where ceremonies could take place it would allow couples to marry somewhere that perhaps holds a significance for them.’ But she adds: ‘There will certainly be considerations for places such as pubs and restaurants to take into account if they do wish to offer their establishments for weddings.’ Not least, taking into consideration their regular visitors, particularly if couples request exclusive use of a venue. Sarah offers this cautionary advice to those in the industry: ‘Couples do want to be looked after on the day of their wedding and having the right staff in place to do this will also be a consideration. Often expectations are understandably higher than normal for such an important day.’ The laws on how and where marriages must take place have remained largely unchanged since 1836. If these plans get the go ahead, then the traditional wedding day is about to get a lot more modern.

Briarfields Main Road Titchwell Hunstanton Norfolk PE31 8BB. Tel: (0)1485 210742 Email: info@briarfieldshotelnorfolk.co.uk

WEDDINGS -

P R O M O T I O N

For the love of

www.feastnorfolkmagazine.co.uk

IF FOOD IS YOUR LOVE, BRIARFIELDS HOTEL, TITCHWELL IS THE PERFECT CHOICE FOR YOUR WEDDING CELEBRATION

www.briarfieldshotelnorfolk.co.uk

A COASTAL WEDDING is a dream for many couples, and finding the perfect spot to tie the knot is easy at Briarfields Hotel in Norfolk. Overlooking salt marshes at Titchwell and a short distance from the pretty, round towered St Mary’s Church, this hotel by the sea offers a unique place for a wedding celebration. Available for exclusive hire for a select number of weddings each year, along with its idyllic location, Briarfields Hotel has much to offer a bride and groom looking for fantastic food and a relaxed setting for their wedding breakfast. The Briarfields team work with each couple to create a bespoke menu to reflect their tastes – for one couple, the daughter of a beef farmer, this involved using the family’s homegrown meat for a menu which had special meaning for the guests; and for an Indian bride and Australian groom, the hotel created a weekend celebration which combined both cultures with an ‘Aussie cookout’ and Indian street food on the menu. Of course Briarfields’ head chef Daniel Trench and his team offer plenty of culinary flair to create a traditional celebratory menu, using seasonal and local meat, fish and produce, which the hotel is renowned for. The hotel has a contemporary coastal style and its spacious dining room can be individually styled to accommodate up to 130 guests for a sit-down meal, and up to 350 for a drinks reception. Working with local suppliers, the Briarfields' events team bring each couple’s vision to reality, such as a simple yet stylish display of flowers hung from the room’s beams, as one creative bride requested earlier this year. ‘We love the challenge of helping a bride and groom to bring their wedding day to life,’ says Briarfields’ events manager Sarah Malcolm. ‘At Briarfields we don’t add a room hire like many venues, and the hotel can be booked for a couple’s exclusive use – we just ask that they occupy all of our bedrooms. ‘We don’t believe in wedding packages, but instead work with the bride and groom to develop their ideas into a day that reflects their personalities and tastes. A bespoke wedding at Briarfields really is a special occasion to remember.’

VISIT

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OUR REVIEW

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RICHARD GOLDING of Mar ket Bistro in King's Lynn

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strattons hotel CoCoes Café Deli • Restaurant • Self catering • Lifestyle/interiors shop

boutique luxurious classic contemporary heart of norfolk award winning restaurant afternoon tea cocoes café deli self catering Luxury without sacrifice to the environment ash close swaffham norfolk pe37 7nh 01760 723845 enquiries@strattonshotel.com www.strattonshotel.com

BRITAIN'S

MOST ROMANtIC

IN HOTEL SWAFFH AM

BUY A SUBSCRIPTION TO FEAST NORFOLK FOR THE FOODIE IN YOUR LIFE THIS VALENTINE’S DAY. KEEP THEM UP-TO-DATE WITH ALL THE FOOD AND DRINK NEWS AND GOSSIP IN THE REGION. THE HOW AND VISIT WWW.FEASTNORFOLKMAGAZINE.CO.UK

...& Olive Oil

e Opera afternoon tea Thursday 14th – Sunday 17th inclusive £20.5 0pp

WHY

Wood fired wedding catering since 2009 Canapés • Sharing platters • 3-course feasts • Pizza & more

www.nomadipizza.co.uk

C O L U M N

ASK ROGER * ROGER HICKMAN'S

TIRAMISU WITH

olk’s Top Chefs Advice From One OF Norf

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

www.rogerhickmansrestaurant.com

ROGER HICKMAN

VISIT

hat type of chopping board do you recommend – wooden or plastic? By law in the restaurant we have to use colour-coded plastic chopping boards, to ensure there is no cross-contamination (between raw and cooked meat, for example). Environmental health officers prefer plastic because they can be washed at high temperatures in dishwashers. However, at home I use wooden chopping boards. They are much better to cut on, they are kinder to your knives, and as long as you buy good quality boards, they can actually be more bacteria resistant (a University of Michigan study found that more bacteria are recovered from a used plastic surface than from a used wood surface).

If you think about it, most butchers still use wooden blocks; although you can’t put them in the dishwasher, using disinfecting cleaners and good old-fashioned salt can keep your boards perfectly safe. The key thing is to avoid any crosscontamination between different food types. I am not confident in the kitchen, but want to cook my partner a romantic meal on Valentine’s Day. Any hints? First of all, keep it simple. It won’t be very romantic if you have to spend the whole evening rushing to the stove, or if you are completely stressed out about the whole thing. Try and pick dishes where you can do most of the preparation in advance, so that you can enjoy the meal itself with your loved one. Something easy and well cooked will impress much more than an ambitious dish which you don’t quite nail. Second, keep it light. Feeling bloated or weighed down after the meal will rather kill the romantic atmosphere. I would also avoid foods with strong flavours which will linger. Research shows that bad breath is the number one turn-off for kissing, so this might be an occasion to go easy on the garlic! Finally, think about doing dishes which you can share. Somehow eating together from one plate really sets the right mood. If you really want to impress, try recreating my tiramisu recipe, opposite, which is both simple and delicious. *If you have a question for Roger, send it to sarah@feastnorfolkmagazine.co.uk

COFFEE ICE CREAM AND ROASTED HAZELNUT CRUMB INGREDIENTS

3 egg whites; 105g of caster sugar; 65g of ground hazelnuts; 30g of ground almonds; 15g of strong white flour; 200g of dark chocolate (70% cocoa solids max), grated; 50ml of double cream; 25g of unsalted butter; a splash of Armagnac; 200g of mascarpone; a small cup of espresso coffee; 30g of icing sugar; cocoa powder for dusting; 50g of roasted hazelnuts; coffee ice cream and caramel syrup to serve

METHOD 1. First make the hazelnut sponge. Whisk the egg whites with 80g of the sugar, until you have soft peaks. Mix together the ground hazelnuts and almonds and the flour, and then fold this into the egg mixture. Spread thinly (about 5mm) onto a silicone mat, and bake at 200°C for 3-5 minutes. Allow to cool. Cut into three equal rectangles, and put one into the bottom of your tiramisu mould 2. Now make the chocolate ganache. Put the cream and butter into a pan and bring to the boil. Remove from the heat and put in the chocolate and Armagnac. Let the chocolate melt, then spread onto the layer of hazelnut sponge to a depth of 7mm, and refrigerate. Once cold, put another layer of sponge on top 3. Mix the mascarpone, espresso and icing sugar together, and then divide the mixture in half. Spread half over the second layer of sponge to a depth of 1cm, then put on the third layer of sponge. Whip the remaining mascarpone until it is light and airy, and pipe on top. Dust with cocoa powder. Put back in the fridge to firm up a little, which will make it easier to cut into portions 4. To make the hazelnut crumb, simply blitz the nuts and the remaining 25g of sugar together. Be careful not to overdo it - you are aiming for a coarse crumb, not a powder. If you like you can add in some cocoa nibs as well 5. Serve the tiramisu on a plate drizzled with caramel syrup, and with a quenelle of good quality coffee ice cream on a small pile of hazelnut crumb.

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. available to non-residents

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

VALENTINE’S DAY LUXURY in Burnham Market

LUXURIOUS ACCOMMODATION, ALL DAY DINING, CHAMPAGNE COCKTAILS, HISTORIC HOTEL, BEAUTY SPA, FITNESS CENTRE AND LUXURY CINEMA

C A N A P E S C U P C A K E S

Visit www.bayfieldcatering.co.uk www.bayfieldcatering.co.uk to see sample menus and testimonals T: 01263 741497 E: info@bayfieldcatering.co.uk

For more information 01328 738777 • reception@thehoste.com • www.thehoste.com

WEDDINGS

PA RT I E S

EVENTS

Polymek refrigerated trailer hire supplies refrigerated and freezer trailers for weddings, events, festivals and emergency breakdown assistance for fridges and freezers.

Creating stylish, distinctive and memorable events for our clients. Call us on 01362 684406 • 07881095294 Email: polymek2@gmail.com Website: www.refrigerated-trailer-hire.co.uk

www.softleyevents.co.uk Contact us 01603 757658 | info@softleyevents.co.uk

TINY TIPPLE

VISIT

SLOE KISS

www.thetinytipplecompany.co.uk

INGREDIENTS 50ml of Sloe Gin; 25ml of Limoncello; rosemary sprigs

ERVES METHOD ON E Top up with either sparkling water or lemonade Muddle with a sprig of rosemary Serve with ice, a slice of lemon and a sprig of rosemary

C O C K T A I L S

LOVE POTIONS RAISE A GLASS WITH SUFFOLK’S TINY TIPPLE AS THEY SHARE THREE SUPER EASY VALENTINE COCKTAILS WITH US

The Tiny Tipple Company, run by Karen and Amanda, creates small batches of quality infused spirits made with fruit from the hedgerows of Suffolk and Norfolk.

Blackberry Fizz

INGREDIENTS 50ml of Blackberry Gin; 100ml of ginger ale; dash of lemon juice

INGREDIENTS 50ml of Pear and Cardamom Gin; 100ml of apple juice; 1 stick of cinnamon; 1 star anise; apple, orange and lemon, sliced METHOD Warm gently in a pan, over a low heat Enjoy whilst warm, garnish with slices of apple, orange and lemon, stir with a stick of cinnamon

METHOD Mix ingredients together Serve over ice, and garnish with a twist of lemon

Jack ’s Toddy [Serves 1

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SERVES ON E

Stay at the romantic hideaway The Vine House, based on Chet Valley Vineyard in South Norfolk and enjoy a two hour vineyard tour and wine tasting with wine maker John Hemmant

Celebrate Valentine’s day with a bottle of Skylark sparkling wine now £18 a bottle (originally £20) available online at www.chetvineyard.co.uk/wines or from the Cellar door. Stay for 3 nights at the Vine House from £300. See our website for more details www.chetvineyard.co.uk/holiday-next-to-a-vineyard Vineyard tour and wine tasting £14 per person (Includes local cheese and charcuterie and takes about 2 hours - booking essential). It is possible to book online via our website. www.chetvineyard.co.uk/book-online

Dinner in Bolton’s Bistro on the 14th, 15th or 16th February 2 Course £19.95 Per Person • 3 Course £24.50 Per Person Visit our website to see the special Valentine Menu

1 Nights Dinner, Bed and Breakfast on either the 14th, 15th or 16th February in a Standard Double or Twin Room £169.00 Per Couple The Cliftonville Hotel, Seafront, Cromer, Norfolk, NR27 9AS reservations@cliftonvillehotel.co.uk • 01263 512543

Call 01508 333002 Email bridget@chetvineyard.co.uk Visit www.chetvineyard.co.uk

FALLING FOR YOU FROM 13,000FT GET YOUR HEART RACING THIS VALENTINE’S DAY WITH A STAY AT THE SWAN AND A SKYDIVE FOR TWO! Join us this Valentine’s for a two-night stay, enjoying a romantic evening meal for two in The Still Room* and breakfast in bed before taking a leap of faith with your significant other. Once back on the ground, celebrate with a bottle of Adnams Champagne and a slice of your celebration cake. We bet you’ve never seen the Suffolk coast this way!

AVAILABLE FROM £970* TO BOOK... T: 01502 722186 E: theswan@adnams.co.uk W: theswansouthwold.co.uk SWANSOUTHWOLD *Falling for you from 13,000ft includes a skydive for two people, £100 to spend on dinner in The Still Room, a bottle of Adnams Champagne and a celebration cake. Package Valid from 8th February 2019 till 3rd March 2019. Price shown is for an Excellent Room.

LOV E YOU R

LOCAL

E A T I N G

O U T

WHO’S LUCKY ENOUGH TO HAVE A GREAT LOCAL? SARAH HARDY SAYS SHE IS, AS SHE REGULARLY EATS (AND DRINKS) AT THE PARSON WOODFORDE IN MID NORFOLK

www.theparsonwoodforde.com

www.feastnorfolkmagazine.co.uk

VISIT

WE LIVE VERY CLOSE TO THE PARSON WOODFORDE in Weston Longville which is one of those villages vaguely near Norwich, Dereham, and Taverham. And yes, it is very pleasant to live close to a traditional coaching inn, complete with beams, a couple of fireplaces, wooden floors and more. It achieves that happy balance of being both a place to eat, or just somewhere for a drink or two, as there’s a very nice bar area, with sofas in front of one of the fireplaces. There’s always a good selection of beers available, including Woodforde’s Wherry and East Coast IPA, and it’s a place you can have a morning coffee, too. The pub, right opposite a Grade I listed church with a 13th century tower, is also a great dining venue, with a regular menu offering favourites such as burgers, fish and chips, a Thai curry and so on, plus a selection of daily specials, which offer more ambitious dishes like lamb shank, beef bourguignon and sea bass. I think, by offering this choice, they capture all. My husband and I might nip in on a week night for a quick ham, egg and chips when we don’t fancy cooking but, equally, there’s a sophistication that people will travel for - making it that vital ‘destination’ establishment. You can eat in the bar area, which I always prefer as it tends to be a bit more lively, but there’s also a large dining room at the rear of the pub where groups can be catered for, too. The pub, which dates back to the 17th century, is now run by Allyson and Steve Marlow who have a background in catering, and favour local suppliers like Swannington Farm to Fork. I’ve pretty much eaten my way through the menu, with a favourite dish being their rather enormous fish pie (£12.95), crammed with salmon, haddock and prawns and masses of mash and seasonal veg. You don’t have to eat the next day! My husband is a fan of their Swannington 8oz burger with all the trimmings (£11.95) and I also recommend the seafood platter (also £11.95), with plenty of scampi, mini fish cakes, mackerel and more. Another feast. Starters include favourites such as beetroot cured salmon, chicken liver pâté and baked field mushrooms, with lashings of Binham Blue

cheese, and their puddings include Eton Mess - a mighty thing to tackle, and thoroughly enjoyable. Their apple crumbles and cheesecakes are good, as well. Prices begin at around £6 for starters, £11 for mains and desserts are from about £6. There’s a good wine choice, with many available by the glass. I am partial to their Italian Pinot Grigio rosé, San Antonio, at £3.60 for a small glass. What’s nice about The Parson Woodforde is that they offer up plenty of events - they put on a New Year’s Eve’s dinner dance, they opened on Christmas Day, they have a great steak night on Wednesdays, and on the first Friday of the month, they have a ‘locals’ night where they reserve a large table for all villagers to solve the problems of the world! They also have four bedrooms so you can stay over, if needed and, come, the better weather, there’s a big garden to enjoy. Thus it operates as a real centre of village life - a vital meeting point for us all and I’m very much aware that we’ll all have to use it or risk losing it!

VISIT

E A T I N G

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DINING COMPANIONS

www.rogerhickmansrestaurant.com

WHAT HAPPENS WHEN THE EDITOR OF A FOOD MAGAZINE AND HER WINE WRITER GET TOGETHER FOR LUNCH AT THE RESTAURANT OF A COLUMNIST? CIVILISED OR MESSY? SARAH HARDY REPORTS

ROGER HICKMAN -

E A T I N G

O U T

OUR WINE WRITER, ANDY NEWMAN is very much a good friend to Feast. He’s been with us since the start - three years now - but a personal friend for much longer. He’s a terrific ambassador for the magazine, writes us a cracking column (almost always late) and is a calm and reassuring cheese salad which saw fluffy goats’ cheese from Fielding voice of reason - someone often asked for advice which he Cottage, just outside Norwich, plus beetroot, served three provides willingly and sensibly. ways. I heard the word dehydrated which could have And he’s a fab dining companion. Obviously he been about my complexion. But it was interesting, with chooses the wine, and plenty of it, but you get a witty and different textures and plenty of tangy sharpness. Basically, downright gossipy couple of hours, too. my kind of dish. We opted for Roger Hickman’s for our traditional Andy went for the roasted wild duck, from Shotesham Christmas lunch, billed as a serious forward planning estate, south of Norwich, served with deep fried egg meeting but actually a time to just kick back a little yoke and cabbage.The deep, red richness of the wild duck and natter. breasts promised - and delivered - a gamey hit of flavour We both know the restaurant well and appreciate its which was perfect for a cold winter’s day. fine dining with a light touch. It is a We both went for sea bream with a comfy place, plenty of space between the Parmesan risotto, fennel and mussels, "Roger Hickman is one which was another light, beautifully tables, and the sort of service I like - they tend to leave you alone, with none of of our treasures - a very colourful dish, with a generous piece of that constant ‘everything ok?’ that can be pan fried fish, plenty of deep fried mussels straightforward soul, and roasted carrots. a bit draining. I’m a fan of decent lunches out. You Finally I went for the clementine and with no airs and graces, get great food at reasonable prices, you cranberry trifle which had more than a and his city centre don’t have to book months in advance hint of something naughty. Brandy would and you rarely need tea that day! restaurant is entering be my guess but Roger is never one to Roger Hickman is one of our treasures share too much detail about his dishes. its ninth year." - a very straightforward soul, with no airs Andy, a keen cook himself, went for the and graces, and his city centre restaurant Christmas pudding parfait, which was is entering its ninth year. He’s celebrating this month by perfectly matched with ginger and cinnamon; a lovely, opening his new private dining room on the first floor, light lunchtime alternative to the full pudding and complete with its own cookery demonstration area. I’ve brandy cream. had a sneak preview and very stylish it is, too. Now, I bet you’re wondering what we drank? Well, Andy But back to the menu. The festive lunch offered up two selected a 2016 La Giustiniana, Gavi di Gavi Lugarara courses for £33 and three courses for £38 (after Christmas from Piemonte in Italy, with notes of floral, lime citrus the lunchtime menu reverted to its usual £23 and £28) and lemon and it slipped down very nicely indeed. I’ll be and, as Roger is a big fan of seasonal, local produce, looking out for that one again. plenty is dished up. Think beetroot, venison, partridge, So despite the real possibility that our lunch could have cranberries and more. got very messy indeed, this is far too civilised a place for After a glass of fizz and a pretty little amuse bouche any poor behaviour. Rather you relax, enjoy fine food and of spicy cauliflower, I went for the beetroot and goats’ wine and, in this case, lovely company. www.feastnorfolkmagazine.co.uk

COLIN KIDDELL -

B I G

I N T E R V I E W

Full of

e d i r P 40

VISIT

www.norfolkfoodanddrink.com

WITH 40 YEARS IN THE FOOD INDUSTRY, COLIN KIDDELL IS MORE THAN QUALIFIED TO BE THE NEW CHAIR OF THE NORFOLK FOOD AND DRINK. EMMA OUTTEN REPORTS.

HAT COLIN KIDDELL doesn’t know about the food industry in Norfolk and beyond isn’t worth knowing. Which is probably why he’s the new chair of Norfolk Food and Drink, the not-for-profit ‘go to’ organization when it comes to food and drink in the county. Colin’s worked in the food industry - mainly in sales for more than 40 years, working with major companies and selling to all of the major retailers in the UK. It all began with Spillers Foods, after a regular at the pub he was working in at the time (what was then The Swan in Poringland) mentioned that there was a job going. He recalls: ‘I started originally as a trainee salesman, selling anything from Homepride flour through to Winalot dog food. ‘Then I joined Colman’s on the food division, selling Robinson’s soft drinks,’ adds Colin. He then got involved with the wine division. ‘A lot of people don’t know that Colman’s used to have a wine division, based in Westwick Street,’ says Colin (Colman’s had initially bought a company called Moussec, and had produced a Babycham style drink). People might not know this fact, either: ‘We were one of the first companies to launch the wine box!’ Following this, there was an opportunity for Colin to work for Bass, but it would have involved him moving his wife and three children to within a 50 mile radius of the site in East London. Colin, who was born in Beccles and has lived in Norwich all his life, decided to stay put. ‘I went from wine to milk,’ he says. He ended up working for Dairy Crest at Harford Bridge (where Tesco’s is now) as wholesale sales manager. He then worked for Kettle Foods, when it was still based at Vulcan Road, ‘working with wholesalers on a national basis.’ And he has also worked for peanut manufacturer Trigon Snacks, which involved him working with a rather big brand called Pepsi Co (Walkers). However, for the last 16 years he has run his own company, called CS Sales Management. It entails him working with a number of local, national and international companies in the food and beverages industry. On a local level, these include Linzer’s Bakery in Norwich and Algy’s Norfolk Popcorn. And, Colin adds, ‘I’m working with a start-up company, Novofarina, based in Bowthorpe, which is doing gluten free yellow pea flour.’ www.feastnorfolkmagazine.co.uk

'‘If we can help put Norfolk on the map, then that must be what our aim is.'' And since last summer, he’s been the acting General Manager for Marybelle Dairy in Walpole, Suffolk, a subsidiary of Pur Natur, a Belgian company he has worked with in the past. And he adds: ‘One of my main clients is a company based in Northern Ireland called White’s - they are millers and produce oats.’ And now he has got the Norfolk Food and Drink gig. It came about after he attended a UEA event organized by the Gateway to China Project, which aims to support East Anglian food and drink producers who are keen to explore exporting opportunities. He was originally approached by outgoing Chair, Sarah de Chair, about becoming a director. And that quickly evolved into becoming the next Chair. All the directors, both new and existing, work on a voluntary basis. Colin adds: ‘Sarah is still a director and has done a lot of great work.’ As the new Chair, he’s keen to recruit new patrons and new champions to the organisation, and Proudly Norfolk members. ‘We are going to invite Norfolk County Farms to become a corporate member,’ says Colin. This year, the organisation is relaunching itself as Proudly Norfolk Food and Drink, with informative quarterly events for members and sponsors to look forward to. But the main event for the consumer will be the Proudly Norfolk Food Festival (formerly known as the Norwich Food and Drink Festival) on June 16, or Fathers' Day. Last year saw the last of the popular Battle of the Bangers contests. ‘This year we are going to do the Great Norfolk Sandwich,’ announces Colin. The contest will be the culmination of a new Norfolk Sandwich Week, when the top six sandwiches will face the public vote. Ultimately, though, the 64-year-old is on a mission: having attended many food exhibitions in the UK and abroad, he’s been disappointed to see that, unlike other regions, food and drink from Norfolk has not been very well represented. He wants to change all that: ‘It would be great to put Norfolk on the national stage. ‘I think the food scene in the county has improved greatly and there are a lot of really passionate producers out there,’ says Colin, who is a big fan of Cromer crab! ‘If we can help put Norfolk on the map, then that must be what our aim is.’

COLIN KIDDELL

SERVING LOCAL BUSINES SES FOR OVE R 40 YEARS

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

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

C O L U M N

Our vegan chef Julia Martin shares a popular superfood dish that’s great as part of a wedding breakfast www.p urplep lumcat ering.c o.uk

We started with delicious canapés : • Spring onion bhajis with mint and coriander chutney • Vegan mozzarella sticks with spicy dipping sauce • Filo-baked fresh figs stuffed with peppered vegan goats’ cheese • Vegan halloumi fries • Deep-fried vegan goats’ cheese with pink peppercorn honey • Spiced vegetable fritters with harissa and lime yogurt And moved onto: • Cauliflower and broccoli with quinoa bake • Coconut chickpea curry • Cauliflower spiced couscous • Cashew Thai quinoa salad with peanut ginger sauce • Red lentil curry • Jasmine rice And finally finished with: • Raw cashew nut, lime, turmeric and spirulina cheesecake on a base of oats, coconut flakes and agave.

ING SES I TER C A EC I A L D P E S S BA ICH ND CH WH N A W I N Y EG A R A NO MP ED V A S S CO U R C D N RU ENT Y SO FOO LIA EV LL N JU ND OCA ARIA T L A I N EG E V

www.feastnorfolkmagazine.co.uk

JULIA Martin

YOUR VEGAN WEDDING VISIT

BEFORE PLANNING A VEGAN WEDDING, it's important to recognise what matters to you so you know where and how to spend your time, energy and money. As with any wedding, there will have to be trade-offs; if providing vegan catering is the most important thing, don't stress if your venue uses silk tablecloths! Consider what might have the most impact. For instance, providing great food for your guests could be a way to show how delicious living vegan can be. Most importantly, remember there is no award for having ‘the most’ vegan wedding. No one is grading your commitment to the cause, so decide what is best for you. It's just one day and after that you'll be onto your next project - your vegan marriage. When catering for vegan weddings, I use the experience gained at my yoga retreats to provide a menu that is tasty, filling and inspiring. In the summer we took on the challenge of a ‘surprise’ vegan wedding: incredibly, the bride and groom had no idea what they were getting and left it all to us. | What a treat and what pressure!

HERE’S JUST ONE OF THE RECIPES T H AT WO N G U E ST S O V E R :

BROCCOLI GRATIN

SERVES 8

INGREDIENTS 2 cups of vegetable stock or water; 1 cup of quinoa, rinsed under running water in a mesh sieve for a minute and drained; 450g of broccoli florets; 2tbsp of olive oil; 3/4tsp of salt; 10 twists of freshly ground black pepper; 1/4tsp of chilli flakes; 1 cup of unsweetened plain almond milk; 1/2tbsp of soya spread or 11/2tsp of olive oil; 1 clove of garlic, crushed or minced; 1 slice of whole wheat bread; 1tbsp of nutritional yeast METHOD 1. Preheat oven to 200°C. Line a large, rimmed baking sheet with parchment paper 2. Bring the vegetable stock or water to the boil in a heavybottomed, medium-sized pan. Add the quinoa, reduce heat to low, and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes 3. Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with the olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelise on the edges 4. Tear the bread into bite-sized pieces and put them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the soya spread or olive oil. Add the garlic and cook until just fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool 5. Reduce the oven heat to 175°C. Add the salt, pepper and chilli flakes to the pot of quinoa, and stir to combine 6. Pour in the almond milk and add the nutritional yeast. Stir until the yeast and milk are evenly incorporated in the quinoa 7. Pour the ‘cheesy’ quinoa into a 9-inch/22cm square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the breadcrumbs 8. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

NAME -

C O L U M N

JUST

BEET IT

OUR FREE FROM RECIPE WRITER SARA MATTHEW S HAS ANOTHER TWO DISHES FOR YOU THIS MONTH, INCLUDING A BROWNIE RECIPE WITH BEETROOT IN IT

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

Sara By Nature -

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yna ture.

BROWNIES [MAKeS 16]}

Children love this brownie recipe and it’s a great way to get more veggies into their diet. A totally free from, healthy treat as it uses no oil, fat or refined sugar INGREDIENTS FOR THE BROWNIES: 160g of gluten free plain flour; 260g of beetroot (about 4 small beetroot), cooked and peeled; 80g of cacao powder, or good quality cocoa powder; 250ml of maple syrup; 125ml of water; 1tsp of cinnamon; 1tsp of baking powder; 1tsp of vanilla extract; pinch of salt; Beetroot powder, for dusting FOR THE ICING (OPTIONAL): 100g of icing sugar; 1tbsp of water, or lemon juice; 1/2tsp of beetroot powder

com

BEETROOT

F R O M

LENTIL PIZZA CRUST This gluten and grain free pizza base has a delicious bready texture, and is high in protein. It’s quick to make and can be made in advance and stored in the fridge until you're ready to add your toppings

M A K ES 2 L ARG E OR 4 S M A LL

PIZZ A B AS ES

INGREDIENTS 2 cups of dry red lentils; 2 cups of water; 2 cloves of garlic, crushed; 1/2tsp of salt; 2tsp of dried oregano, or mixed Italian herbs TOPPING OF YOUR CHOICE: pizzas are very individual - everyone has their favourite topping - and this base works well with them all. I used homemade herbed passata, tomatoes, red peppers, mushrooms, and sliced black olives, then, once cooked, I scattered over vegan Parmesan and pea shoots. METHOD 1. Preheat oven 180°C, and line two large baking sheets with parchment 2. Place all the pizza base ingredients into a blender and blend until it becomes a thick smooth batter. Spread half the mixture on each baking sheet to make 2 pizza bases, or 4 small. Spread out with a spatula to desired shape 3. Place in the pre-heated oven and bake for 5 minutes 4. Remove from oven and turn over. The easiest way to do this is to lay a piece of parchment over your pizza base, holding both top and bottom parchment flip over. Then carefully remove top parchment (which was originally the one underneath). Place back in the oven for a further 3-5 minutes 5. Remove from oven and add your toppings, return to the oven and bake for a further 8-10 minutes. Remove, slice, and enjoy.

METHOD 1. Preheat oven to 180°C 2. In a food processor, place your cooked beetroot, and pulse to chop finely, to almost a purée. Add all the other brownie ingredients, blend until it makes a smooth batter and is combined. Pour into a parchment lined baking tray or cake tin. Smooth with a spatula 3. Bake in the oven for 25-30 minutes or until a skewer, when inserted, comes out clean. Leave to cool before removing from the tin to decorate 4. If you want your brownies to remain sugar free, just cut into squares and dust with beetroot powder for decoration and added nutrients. If you would like to add icing, mix all the icing ingredients in a small bowl and drizzle on your brownies to decorate. www.feastnorfolkmagazine.co.uk

F R E E

C A U G H T

O N

C A M E R A

FARM TO FABRIC

IN THIS MONTHâ&#x20AC;&#x2122;S PHOTO ESSAY, LOCAL COUNTRY LIVING AND WILDLIFE PHOTOGRAPHER, TOM WELTON, CAPTURES THE SPIRIT OF IZZI RAINEY, A SMALL TEXTILE BUSINESS IN THE HEART OF RURAL NORFOLK

www.feastnorfolkmagazine.co.uk

C A U G H T

O N

VISIT

IT DOESN’T TAKE TOO LONG TO WORK OUT what has inspired Izzi Rainey (pictured here) when it comes to her homeware and kitchenware products. It’s the family farm: Bates Moor Farm, in Foulsham, near Dereham. And, most importantly, her Dad’s beef cattle, the inspiration behind her distinctive Highland Cow design. Then there’s the chickens, of course! The textile company was established in 2014 by Izzi and her school friend Lara Mullis, after Izzi graduated from the Glasgow School of Art and Lara graduated with a drama degree from Hull University. Izzi’s final project at art school drew inspiration from life on the family farm, the textures, shapes and colours found within the machinery, buildings and surfaces. Together, they decided to design and manufacture interior products back home in Norfolk, with Lara taking care of the day to day running of the studio. There’s very much a ‘Farm to Fabric’ ethos here, and last year IzziRainey became a finalist in the British Farming Awards (Diversification of the Year category). The farm animals at Bates Moor Farm continue to inspire the designs, on anything from cards, purses, pencil cases and wash bags, to table and place mats, oven gauntlets and gloves, hob and Rayburn covers. Country living and wildlife photographer, Tom Welton, has captured the day-to-day farm life that Izzi portrays through her designs and products.

C A M E R A

www.izzirainey.com AND www.gnowangerupcottage.wordpress.com

C A U G H T

O N

C A M E R A

TURN OVER FOR MORE PHOTOS

www.feastnorfolkmagazine.co.uk

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C A U G H T

O N

C A M E R A

Bespoke kitchens, bedrooms, bathrooms and cabinetry

Kitchens Bedrooms KITCHENS

BEDROOMS

01603 417072 | www.angliakb.co.uk Hellesdon Park Industrial Estate, Hellesdon Park Road, Norwich, NR6 5DR

Anglia Kitchens and Bedrooms makes the finest handmade kitchens and bespoke cabinetry in Norfolk. We design and fit beautiful kitchens for the smallest holiday cottages or the grandest country houses. Whatever the size or scope of your project our approach is the same - to make you feel at ease and understand we will support you throughout the process.

KItCHENS -

C O L U M N

Fad or FAB? IN THE FIRST OF HER NEW SERIES, MELANIE BROWN OF ANGLIA KITCHENS AND BEDROOMS TALKS ABOUT THE QUOOKER! OK. IT’S NOT EVERY DAY that something as dull as running a tap gets a pulse racing. But with a Quooker in your home, giving you access to 100 degree boiling water quicker than you thought possible, frankly it’s now something to get excited about. At Anglia Kitchens and Bedrooms, we’re seeing more and more customers specify this appliance when they order a new kitchen. It’s the kind of tap that combines the beautiful and the useful so perfectly, it would make William Morris weep cold, warm, hot and boiling tears of joy at any one of the eleven models or a variety of finishes you can choose from. It’s a really simple idea. A tap and a tank. The tap sits on your sink and the compact tank with its patented technology fits discreetly either under your worktop or in a kitchen cupboard, connected to the water mains. With three tanks available, their A energy rated Combi is the first ‘boiler’ with high vacuum insulation ensuring that heat can’t escape in storage, making it the most energy efficient hot and boiling water provision for the kitchen. With all models, the water actually starts to boil when the tap is turned on. As the water passes through an active carbon filter in the tank, it’s instantaneously cooled to 100 degrees, delivering great-tasting, boiling water with the twist-and-turn of a tap. Just think of all those minutes you can win back never having to wait for water to boil! A quick cup of tea really can be a quick cup of tea. Wave goodbye to impatient drumming finger tips on worktops waiting for the kettle to boil. In fact, say hello lovely clear worktop! How www.feastnorfolkmagazine.co.uk

beautifully uninterrupted by a kettle and a tangly cord you are and how lovely to see you so free from clutter! Along with saving you time, a Quooker tap can prevent you unnecessarily wasting water. You won’t have to boil more water than the amount that you actually need. And you certainly won’t have to let the tap run for a while until the water heats up. Safety, of course, is Quooker’s number one priority. The childproof handle, insulated spout and warning light indicating when boiling water is being used are key standard safety features on all of the models. In addition to this, the flow of the water is delivered as an aerated spray, not a solid jet, which prevents the risk of serious scalds or burns. And with no kettle to knock over or pan of water to pull off the stove, a Quooker tap really is the super-safe option for busy households and small helping hands. So, after all of this, is it fad or fab? Well, Quooker is the original boiling water tap. It started as a simple idea back in 1970 by one man and is now making the lives of hundreds and thousands worldwide run a little bit easier. Sure, there are now others joining the market, but if you’re going to invest in something that will enhance your everyday life, we’d definitely go with the flow and choose Quooker. Even better is that Anglia Kitchens and Bedrooms are currently offering free fitting with the purchase of a new kitchen, making it more affordable than ever! Find us at Hellesdon Park Industrial Estate, Hellesdon Park Road, Norwich, NR6 5DR. Telephone: 01603 417072 Visit www.angliakb.co.uk

THE WORKTOP WORKTOP THAT THAT FITS FITS THE THE WORKTOP THAT THE WORKTOP THETHE WORKTOP THAT FITS FITS ON TOP & NEW DOORS TO WORKTOP ON TOP & NEW DOORS TO THE WORKTOP ON TOP & NEW DOORS TO THE WORKTOP ON TOP &FITS NEWTHE DOORS TO COMPLETE THE LOOK THAT ON TOP COMPLETE LOOK THAT FITS ON TOP COMPLETE THE LOOK THAT FITS ON TOP COMPLETE THE LOOK THAT FITS ON Skilled craftsmenTOP Skilled craftsmen

Skilled craftsmen No fuss fuss – No No mess mess No hassle hassle Skilled craftsmen No – ––– No No fuss – No mess No No fuss – No mess – No hassle hassle

“Thank you for such a fantastic job “Thank you for such fantastic job on our kitchen. Theyaaare first class “Thank you for such fantastic job on our kitchen. They are first class “Thank you for such a fantastic job fitters, extremely professional and on our extremely kitchen. They are first class fitters, professional and on our kitchen. They areoffirst class very tidy. The standard your fitters, extremely professional and very tidy. The standard of your fitters, extremely professional products are class.”of yourand very tidy. Thefirst standard products class.”of your very tidy. are Thefirst standard products class.” Mrs JJ Sheringham, Norfolk – Mr and andare Mrsfirst Taverham, Norfolk products class.” Mrs JJ Sheringham, Norfolk – Mr and andare Mrsfirst Taverham, Norfolk Norfolk – Mr and and Mrs Mrs JJ Sheringham, Taverham, Norfolk Norfolk – Mr and and Mrs Mrs JJ Sheringham, Taverham, Norfolk

BEFORE BEFORE BEFORE BEFORE

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Why start over When Why start over When Why start over When A NEW LOOK FOR A NEW LOOK FOR A NEW LOOK FOR you can makeover you can makeover you can makeover YOUR OLD KITCHEN YOUR OLD KITCHEN A new look for your old kitchen YOUR OLD KITCHEN A new look for your old kitchen A new look for your old kitchen ATAAnew FRACTION OFold THE COST! look for your kitchen at aa fraction fraction of of the costCOST! AT A FRACTION OF THE at the cost AT OF THE COST! at a fraction of the AT A A FRACTION FRACTION OF THE at a fraction of the cost costCOST!

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GADGETS & GIZMOS 05. 01.

SHOPPING:

CHINESE NEW YEAR 2019 IS THE YEAR OF THE PIG AND TO CELEBRATE HERE ARE THE TOOLS YOU’LL NEED TO CREATE THE PERFECT CHINESE MEAL

02.

WHERE TO BUY 01. Tefal Cool Touch rice cooker, £32.99, www.tefal.co.uk 02. London Wok flat bottomed wok, £16.20, Nisbets, www.nisbets.co.uk 03. Noodle bowl set, £15, Debenhams, www.debenhams.com 04. Joseph Joseph bamboo chopping board £70, John Lewis, www.johnlewis.com 05. World of Flavours bamboo steamer, £52.99, Bakers and Larners, Holt, www.bakersandlarners.co.uk 06. Kitchen Craft bamboo chopsticks (set of four), £4 Jarrold’s, Norwich, www.jarrold.co.uk

03.

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Who are you and where do you work? My name is Richard Golding, and I’m currently the executive chef and owner of Goldings public house and the Market Bistro in King’s Lynn.

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Where did you train? I haven’t actually had any formal training or worked in anyone else’s kitchen! I started my cooking career after falling out of love with the advertising job I had, and wanted to pursue my passion which was cooking. Lucy, my wife, and I both wanted to move into something that we were in control of and moved to Wales to take over a small country house hotel. It was a sharp learning curve and it quickly became apparent that I had a lot to learn. I then began to read as much as I could by every chef that had published a book, and over time began to develop my own style and beliefs in what I thought I should be doing.

has inspired me through working together. I found Heston’s Fat Duck cookbook a real inspiration in the science of food, but I have also have drawn a lot of inspiration from chefs such as Magnus Nilsson and Peter Gilmore.

Who has inspired you? Having not worked with any other chefs it’s hard to have a favourite chef that

MY LIFE ON A pLATE

Name three ingredients which are always in your food cupboard. Bacon or a good pancetta makes pretty much any meal taste better. And eggs - I can’t be without eggs as they are the basis for most things and also great just on their own. And maybe a good rapeseed oil, something that has a great flavour and can be used to finish salads, dress dishes, make mayo and more. What’s your guilty pleasure? Frozen skinny chips! We don’t serve them in the restaurant but I do cook them for the children and I can’t help but eat them - frozen.

BACON AND EGGS ARE ALWAYS IN THE FOOD CUPBOARD OF RICHARD GOLDING, CHEF PATRON OF TWO POPULAR KING’S LYNN EATERIES

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www.marketbistro.co.uk What are your foodie predictions for the coming months? My predictions for the next few months are uncertain. We are constantly trying to evolve and find new flavours and produce to work with. But as the seasons are constantly changing, it is becoming increasingly difficult to predict what produce will be available and so planning and writing menus is becoming more difficult.. I do hope, though, that the future will bring more sustainable and more socially responsible restaurants to the forefront. We live in a country where it’s become the norm to have whatever we want whenever we want it, with no thought to the process of how we get it. I think we all need to be more conscious of what we use when we are cooking, and what it takes to produce those ingredients and at what cost to the environment and the people that produce them.

Where do you like to eat out in Norfolk and beyond? We try and get out as much as we can but find it hard due to work commitments, especially since we opened our second site. On the occasions when we can get out, we try and visit as many places as possible. We very much have enjoyed over the past year, The Old Bank in Snettisham, Socius in Burnham Market, The Duck at Stanhoe, Benedicts in Norwich, and 22 in Cambridge to name but a few. What don’t people know about you? They might not know that I used to make power kites from scratch and race buggies on Pendine Sands in South Wales when we worked there. I managed to get 37mph out of one of them.

www.feastnorfolkmagazine.co.uk

RECIPE OVERLEAF

Describe a perfect meal. It would be somewhere with a view, overlooking the sea or mountains. I’d need Lucy and a selection of dishes made from whatever’s around us. I wouldn’t want anything too heavy, more of a tapas style menu. Being in the kitchen all the time, I tend to graze, and find sitting down to a large meal very uncomfortable. Rather, I like to just pick at bits and enjoy layers of flavour.

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Serves 4 as a starter

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SLOW BRAISED PORK CHEEK mustard fruit, greens and almond cream

INGREDIENTS 4 pork cheeks, sinew removed; 1 litre of chicken stock; 500ml of concentrated veal stock; 50g of lactose powder; 2 pears, peeled, cored and diced; 50g of sugar; 200ml of white wine; 25ml of cider vinegar; 2tsp of mustard powder; 1tsp of mustard seeds; 1/2 a seasonal cabbage (I like hispi this time of year), core removed and shredded; 1/2 a shallot, finely diced; 1/2 a garlic clove, microplaned; 1 tsp of mustard seeds; dash of oil; 25g of butter; 100g of blanched almonds, 500ml of milk, 5g of agar

METHOD 1. Blanch the pork cheeks in boiling water for a minute, remove and refresh in iced water. Put the chicken and veal stock into a pressure cooker with the cheeks. Bring to full pressure and cook for 3 hours. 2. Release pressure and remove cheeks, put the pressure cooker back on the stove and reduce until it coats the back of a spoon. 3. Bake the lactose powder in the oven at 220Â°C until it has browned and glazed to a shine, remove and break into small pieces, stir into the reduced stock, check seasoning and add a dash of cream. 4. Put the sugar and pears in a thick bottomed pan and cook until they have become sticky. Put to one side. 5. Toast the seeds until they start to pop, crush, add to the wine, vinegar and mustard powder, bring to a simmer and add the pears, reduce until they have come together and the liquid has been soaked up. 6. Sweat the shallot and garlic, add the mustard seeds, and cook until they pop, add a splash of water and then the cabbage, stir until the cabbage has cooked, finish with the butter. Adjust seasoning. www.feastnorfolkmagazine.co.uk

7. Roast the almonds, gently process or smash with a rolling pin. Warm the milk and add the nuts, keep on the heat for approx. 20 min. Remove from the heat and let infuse for about an hour. Strain through a muslin cloth. Whisk agar into the milk and bring up to the boil, remove from the heat and pour into a jug. Let this mix set in the fridge. Once set, use a stick blender to turn it back into a thick cream, adjust the seasoning. TO ASSEMBLE 1. Gently warm the pork cheek in the stock. 2. Bring back the cabbage and mustard fruits in separate pans. 3. Warm the almond cream, being careful not to take it above 70Â°C. 4. Spoon a dollop of the cream onto a plate, place a small amount of greens next to this followed by the mustard fruit on top of the greens. Carefully place the cheek onto the fruits and glaze with the stock. We add crushed toast almonds to the dish to create more texture.

MUSTARDNAME COFFEE BAR --

CO O LL U U M M N N C

ELAINE REILLY

forward planning SMALL BUSINESS OWNER ELAINE REILLY TELLS US ABOUT THE NEED TO THINK AHEAD

EBRUARY IS WELL KNOWN as the month of love, but here at the café we also see it as a time of new beginnings and a little forward planning! It is when people, a little like nature, come out of their winter hibernation and get ready for warmer weather and the spring. As caterers, this is a time when we find our calendar filling up, as people start to plan their special days. We do enjoy all the preparation which happens at this time of year for wedding and engagement parties, and we particularly like it when a couple have lots of imagination and you can do something new and exciting - although sometimes the hunt for the perfect colour napkin can be as exhausting as the cooking! Love may make the world go round but we mustn’t forget to take care of ourselves as well as our loved ones. One of the most significant changes in society recently has been towards mindfulness, which, for an ageing hippy like myself, appeals enormously. For us as a business it means that we can have a wider conversation with people to think about what they are

VISIT

eating and where their food comes from. Too many places claim to offer local food without any understanding of traceability and the need to foster community relations within their sector. As part of our commitment, we are starting to work even closer with local producers and are, for the first time, collaborating with Suzy Smith at Bace Foods to take part in the British Dal Festival during Valentine’s week. We hope people will embrace the opportunity to come along to our demonstrations, try some new food and go away feeling inspired. We are also starting Upcycling evenings, to be held at the cafe, where local artisans can share their skills and knowledge and help revamp some much loved items. The first evening is being held in conjunction with Sue Ryder Vintage, and people are invited to come along and share ideas on transforming pieces from their wardrobe. It should be a lot of fun - and useful, too. Keep an eye on our website for the exact date in February. The Dal Festival lasts for a week ww w. m but our event is on February 12, us from 5.30pm. There will be a ta demonstration, tastings and all ticket holders get a goodie bag. Tickets are £5.

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RACHAEL PARKE

Thumping disco vibes or glorious silence? Rachael Parke discusses music in restaurants in her latest front of house column

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www.seasoninwells.co.uk

ORSINO IN SHAKESPEARE’S TWELFTH NIGHT hoped that listening to excessive music would cure his obsessive love of Countess Olivia, likening it to when you overeat your appetite dwindles. Of course our aim in hospitality is not to suppress your appetite for food or love, but it is important that we recognise the importance of music in restaurants and the effect it can have on our customers’ enjoyment. So why is music important? In my experience, most restaurants play the wrong sort of music. While a lot of thought may have been given to the menu, the wine list, and the service, none whatsoever seems to be given to the music. Both music and its genre will set the pace and ambience which will then have an effect on how long your customers stay, how relaxed they are, how much they spend and finally, and most importantly, the decision on whether they become a returning customer. An establishment which bases its business model on profit above dining experience often plays loud music with a fast tempo that subconsciously puts diners under pressure to eat quickly. Whereas some of the finest restaurants do not play any music at all, concluding that when the food is truly great, any external stimulus can only detract from the attention paid to the dishes, wines and service. Maybe they think that the music does an injustice to the food or the food to the music! In my opinion music should be adjusted continuously throughout service; at the beginning, as customers arrive, music should be played softly, and, as customer numbers increase in the dining room, so should the volume of the music. www.feastnorfolkmagazine.co.uk

I also believe that music should not be overly recognisable as then there is a chance that guests may be distracted from their company by feeling the need to tap along or worse, sing. Their attention is then obviously being drawn to the ‘background’ music rather than the companion. Where speakers are placed must also be considered; customers subconsciously move towards music (if the music has been selected correctly). If you are trying to direct customers to a specific area or follow a specific route, the placement of speakers can assist with this. A good tip when organising a function where you need your customers to move from one room to another - increasing and decreasing the volume in each area will assist with their natural movement. Recently, I’ve been lucky enough to dine in a few different styles of establishments, from North Norfolk cosy pubs with food, to deli cafés, boutique B&Bs with a restaurant and a luxury boutique hotel, all of which seemed to give the music no attention to detail and really confused the offering of each. Spotify is a really easy option when selecting playlists for all occasions, and I seriously recommend concentrating on what music can bring to your business. If you are reading this not as restaurateur or a restaurant manager responsible for the ambience of a dining experience, remember as you wine and dine your Valentine or wish to set the mood for a trip to the gym or even when cleaning the house, let music be the enhancer not the dancer!

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For a free brochure on any of our services call us on 01603 764567

ng to stay in my own th Jess and my live-in as the best decision I ever made.”

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Recipes For

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This month TV favourite James Martin heads up the new cookery book releases

JAMES MARTIN'S GREAT BRITISH ADVENTURE James Martin £25

Following his French and American food tours, James Martin's latest TV series takes a trip round Britain. James travels from coast to coast, cooking and eating from Whitby to Snowdonia, Bristol to Belfast and Orkney to Padstow. On his way, James rustles up the best of British staples but also adds some surprises to his menu. He is a big fan of regional produce so we’re hoping to see plenty of asparagus, shellfish and lamb in his dishes. James isn’t one to worry about waistlines, so expect plenty of ‘proper’ recipes which are achievable by us all.

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

UPCOMING BOOK & AUTHOR EVENTS

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

Cookbooks

MODERN PANCAKES £9.99

Not just for Shrove Tuesday, pancakes are a simple meal which can be adapted into more sophisticated dishes thanks to this selection of sweet and savoury recipes. Aside from the traditional lemon and sugar combo, there are recipes for carrot, chickpea and turmeric pancakes with a lemon spiked dressing, or creamy mushroom-filled Socca-pancakes, or Huevos Rancheros waffles.

COOKING FOR FITNESS James Haskell & Omar Meziane £19.95

Rugby star James Haskell and England football team chef Omar Meziane provide tips, recipes and advice for those who are looking to boost performance and achieve body goals. There are low-carb and high-carb meals with full nutritional breakdowns. It can also be used with the MyFitnessPal app via a barcode link. Move over Joe Wicks?

COOKING AT HOME Dan Doherty £25

Dan Doherty, of London’s Duck and Waffle restaurant fame, is a judge on BBC1's Britain's Best Home Cook with Mary Berry. In this book, he shares his favourite recipes, from snacks to midweek meals, lunchbox ideas and delicious desserts. It's comfort food with a twist such as Sweet Potato and Black Bean Chilli Bake, Butterflied Herby Lamb Roast followed by Brown Butter Cheesecake.

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TAPAS AND OTHER SPANISH PLATES TO SHARE £9.99

DI AR Y DA TE S

March 7, 12:30pm

THE JARROLD SPRING LITERARY

LUNCH

Guest authors include Kate Mo sse, Donna Leon and David Robson. Top of the Terr ace, Norwich City Football Club. Tickets £29.50, available from Customer Services, floor 2 www.feastnorfolkmagazine.co.uk

Bringing the authentic taste of Spain to the table, the versatility of tapas means many of these dishes can be prepared beforehand. Recipes include the ever popular Patatas Bravas and Spanish Omelette to Chorizo in Red Wine and Peppers Stuffed with Salt Cod. And don’t we all need a touch of Mediterranean sunshine right now?

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FOR ALMOST TWO DECADES NORFOLK COUPLE MARTIN KIRBY AND MAGGIE WHITMAN HAVE TENDED TREES AND PRODUCED EXTRA VIRGIN OLIVE OIL ON THEIR MEDITERRANEAN MOUNTAIN FARM, MOTHERâ&#x20AC;&#x2122;S GARDEN. EMMA OUTTEN REPORTS

THE NORFOLK OLIVE FARM

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Maggie and Martin urge everyone to explore the many olive oils now available from around the world, stressing the need for people to be certain, when buying, of three fundamentals:

THERE ARE, AS YET, NO OLIVE GROVES IN EAST ANGLIA, but there is a Norfolk olive farm: Mother’s Garden in Catalonia, Spain, thanks to Norfolk couple, Martin Kirby and Maggie Whitman. Martin and Maggie’s departure in January 2001, and subsequent challenges of setting up home in the beautiful Priorat mountains, just half an hour from the Mediterranean Sea, was covered in two Channel Four No Going Back documentaries that are still being screened around the world. Plus Martin has written two books about their life change: No Going Back and Shaking the Tree. With a distribution base at Maggie’s mum’s small farm near Mattishall in Mid Norfolk, their multi-award winning premium oil – six times gold standard in the UK Great Taste Awards and a key ingredient listed by Delia in her How To Cheat cookbook – goes out to customers across the county and beyond. ‘The bonds with Norfolk are wonderful - family, friends and food - and they are vital,’ says Martin, a former deputy editor of the Eastern Daily Press. ‘We appreciate so much our work with some fantastic chefs, delis and farm shops and our private customers. We use Norfolk transport companies too. We work alongside local farmers here in Catalonia and with small, vital food businesses in Norfolk, bringing the essential Mediterranean ingredient with the provenance and the connection.’ The couple are also happy that many Norfolk people have visited, staying in the Mother’s Garden farm cottage (they include Vanessa Scott from Strattons in Swaffham; and Ben Pert, formerly of Wiveton Hall and now at Rocky Bottoms). ‘We are here to give them an insight, a chance to sample in greater depth the cuisine and culture of another rural corner of Europe, appreciating the fruits of a different climate and agriculture.’ The annual olive harvest is every November. Then there is a rush of pre-Christmas orders for the new olive oil and a growing demand throughout the year: ‘Understanding of this superfood, its benefits and, flavour and its yearround, daily recipe uses, is expanding so fast now. The time when it was just a summer salad addition has gone and it is, rightly, at the heart of people’s daily diet. Open any cookbook and there it is, an essential ingredient for so many dishes. We advocate, though, that you also simply dip fresh bread into it, or, before serving, drizzle it over salads, steamed vegetables, baked fish or roast meats – even over your egg on toast in the morning. Fresh premium olive oil can lift the flavours of any meal or snack.’ www.feastnorfolkmagazine.co.uk

QUALITY – does the producer offer an independent analysis showing acidity? Has the olive oil won awards? FULL PROVENANCE - where exactly has the olive oil come from, and which mill? Know the exact source and be sure there are full contact details. There are many wonderful, trustworthy producers if you search. FRESHNESS – it is a fruit juice and freshness is as fundamental to the incredible flavour and goodness as quality and provenance, so only buy an oil which carries the pressing date. Harvest is once a year, so look to buy from the most recent harvest if you can. If you buy in October it will be softer but still be delicious and will keep for months, but the problem is, when there is only a best before date, you have no idea how old the oil is in the first place. And when you have it, store it in a cool dark place and decant smaller quantities for kitchen and table use.

Martin, who writes for a local Catalan newspaper group and is also a scriptwriter, says: ‘We are always happy to offer advice. As with all foods there is wonderful and there is woeful. And we need to get this right, because the juice of the olive is one of the elixirs of life, an essential food throughout civilisation. We highly recommend The Olive Diet book - Nutritional Secrets of the Original Superfood, by East Anglia GP Dr Simon Poole and olive oil expert Judy Ridgway.’ Since the Mother’s Garden brand was born in 2002 – based on a tree illustration by their niece Rosa, then 10, and daughter Ella, then seven, the couple have been campaigning to increase the widening understanding and appreciation of premium olive oil, leading occasional talks and tastings in Norfolk and in other parts of the country. This month they will take part in the Food Talks series at Honey and Co in London. You can find Mother’s Garden Extra Virgin Olive Oil at: Strattons Hotel and CoCoes Cafe, Swaffham; Picnic Fayre, Cley; Jarrold’s Deli, Norwich; All Natural, Sheringham; Back To the Garden, Letheringsett; Bond Street Shop, Hingham; The Anchor, Walberswick.

THE INAUGURAL Burnham Market Food and Drink Spring Festival - March 9-17 2019 Celebrating Spring in the village with all its fabulous restaurants, cafÉs, e pubs and hotels Each is offering something DIFFERENT: A SUPPER CLUB, TASTER MENU, OR SPECIAL OFFER '

SOCIU

WHO S INVOLVED: Number Twenty 9

Market Place • www.number-29.com

The Hoste

Market Place • www.thehoste.com

North Street Bistro

North Street • www.20northstreet.co.uk

Socius

Foundry Field • www.sociusnorfolk.co.uk

The Nelson

FARM SHOP

NUMBER TWENTY 9

THE TUSCAN

Creake Road • www.the-nelson.com

Tilly's Café

Market Place • www.facebook.com/tillyscafeburnham

The Burnhams Tearoom and Café

Market Place • www.facebook.com/burnhamstearoom

The Tuscan Farm Shop and Café

Market Place • www.tuscanfarmshop.com

For more information http://burnham.market facebook.com/BurnhamMarketNorfolk THE HOSTE

Diary dates Summer Festival July 13-14 Winter Festival November 22 to December 1

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SOMEONE ONCE TOLD ME that the problem with quality is that it’s neither a guarantee nor requirement for success in the coffee industry, but more importantly it is location that is the key to a successful coffee shop. Stubbornly, I went the opposite way and early in 2014 Kofra opened its doors in the middle of nowhere with only the promise of quality coffee. I believe that the key to success in coffee is a mix of people, location and quality and that is how our slogan was born: Coffee, Community and Quality. Those three pillars led us to open our second shop inside the prestigious Sainsbury Centre for The Visual Arts at the UEA. The brief was, ‘to deliver a world class coffee experience’; an extraordinary and complex task but we worked hard at it and we not only achieved that goal, but continue pushing the boundaries of coffee and service experience. We are also leading the way in the world of modern coffee. Last summer a location came up in the middle of Norwich’s Golden Triangle on Onley Street. A little corner in desperate need of love, and so our third location was born. Onley Street has, from day one, proven to be what I always dreamt Kofra to become one day: a hub for the neighbourhood. We didn’t advertise the new opening as I wanted the neighbours to ‘own’ the shop first, to feel it was their local coffee shop before we let everyone know about the new Kofra in the neighbourhood. You might have noticed that we sell wine as well www.feastnorfolkmagazine.co.uk

JOSÉ DE LEÓN GUZMÁN

Coffee, Community quaLIty

MEET OUR NEW COLUMNIST JOSÉ DE LEÓN GUZMÁN OF SPECIALITY COFFEE BREWER, KOFRA, WHO TELLS US ABOUT THEIR NEW NORWICH SHOP

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www.kofra.co.uk

and a small food selection that will keep evolving over time. Right now we are experimenting with lacto fermentation on food and for sure you’ll see some new dishes soon. The Kofra team has grown so much over the years; we are now eight passionate baristas, two people at the office, and here I must also mention the help of the lovely people from The Horse Box; the geniuses behind all our delicious pastries. We work exclusively with them and hope to continue doing so for many years. 2019 is a year of new adventures for me as I am writing this while in Guatemala, my home country where I am setting up a high end roastery for the local market; a dream come true. February is an exciting month for us at the shops as we welcome three of our favourite single origin coffees. Costa Rican coffee has landed and again all the hard work and experimentation they do there has paid off as this year’s crop is amazing. The first of our series of Colombian coffees for this season is arriving now and once again they are contenders for our best espressos and filters of the year. Last but not least the season of African coffees has started, so expect some wonderful, floral and mildly acidic deliciousness from Burundi, Kenya and of course Ethiopia.

MMOOTTHHEERR' 'SS DDAAYY M O T H E R ' S D A Y FULL AFTERNOON TEA ULLLSLU NAADAY N O O N TEA FFU FFTT31EERMRAN RCO H 2O 0 1 9N T E A ST

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Price £20 per person Price £20 per person Champagne Afternoon Tea for £28 per person

Champagne Afternoon Tea for £28 per person deliascanar ycatering.co.uk 01603 218724 deliascanar ycatering.co.uk 01603 218724 deliascanar ycatering.co.uk 01603 218724

P HOTO GR A PHY : DA N JO NE S PHOTO G RA PH Y: DAN JO NE S

Champagne Afternoon Tea for £28 per person

PHOTO GR A PHY : DA N J O NE S

TO P O F T H E T E R R AC E AT R RO W RO A DAC E TOPCPA TO OOFFTTHHEE TTEERRRRAC E Price £20 per person ATCCAARRRO ROW W RO ROAADD AT

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Let us eat

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THE FOOD OF LOVE IS CAKE - RIGHT? SARAH HARDY LOOKS AT FIVE OF THE BEST CAKE MAKERS IN NORFOLK

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SPONGE

Visit www.sponge.co.uk This Holt-based online cake maker has been going strong since 2000 and offers up a fun, diverse range including birthday cakes, wedding cakes - and their Strawberry Whirl Valentine’s cake looks pretty good! Order before 2pm for next day delivery. Simples.

BUNS OF FUN

Visit www.bunsoffun.co.uk If you’re after a wedding cake with a difference, Emma Thornton’s cake-making business could be for you. Her creations, all handmade from her North Norfolk home, have to be seen to be believed - and certainly worthy of The Great British Bake Off.

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THE SIMPLY CAKE CO

Visit www.simplycakeco.com Run by Susanna Lemon from her Fakenham HQ, you can order all manner of artisan chocolate brownies by post - including a new vegan range. And look out for her brownie mountain, a fun take on a wedding cake, and probably more delicious! You’ll also spot Susanna at many leading food fairs around the region.

TELES PATISSERIE

Visit www.telespatisserie.co.uk Run by Joaquim Teles from Portugal, aka The Artisan Pastry Chef, you can see his show stopping creations at his shop and café at Surlingham, near Norwich, and he is another regular at many farmers’ markets. The café is a terrific little find on a working farm, and Teles also creates one-off numbers which add a real wow factor to any event.

CUPCAKE & CO

Visit www.cupcakeandco.weebly.com This shop and cafe (look out for the great coffee) is in pretty Upper St Giles in Norwich Lanes and run by the very friendly Anne Falgate. The window display will entice you in and there’s always a great selection of cupcakes, all handmade, with vegan and gluten free options, too. Anne also offers a bespoke service creating celebration cakes, cupcakes, brownie stacks and wedding cakes.

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E H C A N E GR THE WORKHORSE WHICH SHOULD BE A STAR ANDY NEWMAN SINGS THE PRAISES OF A WIDELYPLANTED BUT UNDER-RATED GRAPE VARIETY

I AM OFTEN ASKED at tastings which is my favourite grape. It is an impossible question to answer, a bit like trying to say which is your favourite child (actually, probably more difficult than that); the answer depends so much on the mood I’m in, the occasion, what I’m eating, and how a particular wine is made. I always try to turn the question around and provide a non-obvious answer. Instead of the expected varieties such as Cabernet Sauvignon, Pinot Noir or Chardonnay, I try to steer the conversation in the direction of discussing under-rated grapes. Often these will include obscure varieties which no-one has heard of because they are only grown in one particular valley in Italy or Chile; but surprisingly, perhaps the most under-rated grape of all is one of the world’s most prolific. Grenache is in fact the seventh most planted (wine) grape variety on the planet, ahead of stars like Pinot Noir and Sauvignon Blanc. Its heartland is right across southern France and in Spain (where it is called Garnacha); it was Australia’s most important red grape variety until the 1960s, when it was supplanted by first Syrah and then Cabernet Sauvignon; and it is an integral part of the ‘Rhone Ranger’ movement in California. You will find Grenache made as a single varietal wine, when its character can range from a light quaffing wine through to a dark, aromatic, spicy, age-worthy red, not to mention the kind of delightful rosé which has made so many holiday lunchtimes such a dream. But its true value to the wine lover (much like Cabernet Sauvignon) is principally as part of a blend. The grape probably originated in Spain, and was brought into southern France by the Aragon kings who ruled Roussillon for four centuries until 1659. Productive and disease-resistant, it proved a popular variety with winemakers. Its easy-to-grow nature is one of the reasons for its lack of prestige: unfortunately too many Mediterranean growers could not resist allowing it to over-crop, producing pale and insipid wine with a tendency to oxidise. However, growers in big-name appellations such as Châteauneuf-du-Pape realised that, through careful viticulture and drastic pruning, Grenache can produce dense wines with great character. This paved the way for something of a Grenache revival – or certainly a boost to its standing – right across the southern Rhône, where producers used it to produce lighter-style, more approachable wines than the Syrah-based versions from the northern Rhône. In fact, the relatively new mnemonic ‘GSM’ (which stands for Grenache Syrah Mourvèdre) is becoming as well known as the Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc. It is a branding which is finding its way onto the front labels of bottles, although quite how many drinkers actually know what it stands for is a moot point – hence Grenache’s relative obscurity. www.feastnorfolkmagazine.co.uk

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For me, though, the Rhône blend – which may also include such varieties as Cinsault and Carignan – is where the value lies in red wine today, and it is made possible by the workhorse Grenache variety. It is probably true to say that those wine-producing areas where Grenache is widespread have not always been blessed with the most talented growers and winemakers. But with improvements in both viticulture and in the winery, these are now the areas which are challenging the big names, and it is Grenache which is at the heart of this challenge to better-known and more prestigious types of wine. These are areas that wine speculators (as opposed to wine lovers) have not WINES ANDY yet discovered, which means that HAS ENJOYED prices still represent great value, THIS MONTH: especially as quality improves exponentially. The only Château Cap de Mourlin St Emil possible exceptions to this ion GrandCru 2005 (Bakers & Larners, rule are in Châteauneuf-du£27) Bought en primeur and matured in Pape, and more recently in Bakers & Larners' own cellars, this is Priorat in Spain. stunning value for a perfectly matu re Wines made from Grand Cru St Emilion. Touched by the Grenache are perfect foils hand of the mercurial Michel Rolla nd, for most types of food. as you would expect this is bigger and They bring fruit-forward more concentrated than other St Emilion flavours of strawberries, wines. I drank it with a rib of beef , which cherries, raspberries and was just about right. figs, as well as texture, Ramos Pinto ‘Born Retiro’ 20 Year body and spice. And with Old Taw ny Port (Bakers & Larners, £56.50) pudding you can serve the North of fifty quid is a lot for a 20 year old fortified wines of Maury tawny, but this is justifiably desc ribed and Banyuls, also made by Hugh Johnson as ‘best in clas s’. From from this versatile star. a quinta owned by Champagne hous e In a list of the half Roederer and boasting one of the few dozen most important female winemakers in Oporto, it boas ts red grape varieties, most harmonious layers of dried fruit, roas ted people would fail to hazelnut, cinnamon, caramel and coffee name Grenache. That’s – worth every penny. a shame, because it is Valencay Blanc, Domaine Andre a grape which is the Fouassier (Les Garrigues, £13.95) backbone of much of Most of the wine you drink from the the Mediterranean’s Touraine region of France will be 100% wine production, and Sauvignon Blanc, but this fascinati ng it deserves its place bottle is an unusual blend of Sauv ignon in the metaphorical and Chardonnay, giving a balanced , sun, as well as the harmonious wine with good acidity but actual one. also a pleasing creamine

ss on the palate.

A Fine Grenache Trio

No visit to the Bakers and Larners Food Hall is complete without a browse through our Fine Wine department. Marco Abella Loidana Priorat 2015, £18.99

A wonderful blend of Grenache and Carignan, full of raspberry, cherry and baking spices on the nose. Smooth, silky and harmonious. A delicious introduction to the Priorat region.

Un Bon Canon Signargues 2015, £11.49

Intense meaty, almost smoky aromas waft from this great value Grenache-based Côtes-du-Rhône Villages. Big, full-bodied and firm on the palate with a persistent spicy finish. Great with wild boar or rich pasta dishes.

Le Seigneur du Raveil Vacqueyras 2015, £18.50

Intense deep red in colour, its generous and complex nose reveals rich red fruits from Grenache and spice from Syrah. This mini Châteauneuf-du-Pape is perfect with a beef bourguignon or a great partner to strong cheeses.

8-12 Market Place, Holt, Norfolk, NR25 6BW Tel: 01263 712244 • sales@bakersandlarners.com

Available in-store and online at www.bakersandlarners.co.uk @bakersofholt BakersandLarnersofHolt bakersandlarnersholt

F O O D

W I N E

P A I R I N G

ADD SOME

SPARKLE

OUR WINE EXPERT STEVE HEARNDEN MAY NOT TAKE MUCH NOTICE OF VALENTINE’S DAY THESE DAYS, BUT HE’S STILL GOING TO RAISE A GLASS OR TWO OF CHAMPAGNE IN ITS HONOUR!

HERE WE ARE AGAIN, IN ANOTHER YEAR! They seem to pass so quickly and it only seems like a couple of days ago we were fighting ‘the Beast from the East’! February is a short month and that has an added bonus: we are nearer the warmer weather again. February means Valentine’s Day, too, although I must confess I do not take much notice these days (killjoy, I know). But I will celebrate it with a glass (or two) of Champagne. I have written about my Dumneil Champagne before but there is a special cuvée to recall now. It is aptly named Amour de Cuvée Blanc de Noir 1er Cru. With the word love in the title it has to be perfect for February 14; it also comes in a golden coloured silky bag - just perfect. And it’s made from the two black grapes, namely Pinot Noir and Pinot Meunier, at 50 per cent for each. I must say that the Champenoise love the Meunier more than I do, but only the very best grapes are used for this wine, specially selected for their aging potential. With five years in the cellars, what more do you want? This wine has small, fast bubbles forming a perfect mousse and the aromas and taste are beyond description. Unfortunately, you have to pay a premium price for wine made from grapes which are specially selected and picked by hand! However, spoil yourself at £39 per bottle. It’s still a snip for the outstanding quality – it is so unique and special, too! If you need to eat then try it with saddle of lamb. This Champagne is not available anywhere else in the UK so it is really special! If, however, your budget doesn’t quite stretch to that figure then why not try a Blanquette de Limoux – Tete de Cuvée, le Moulin Bulles. Monsieur Burrel has been making this sparkling wine for many years and it is all traditionally made using wood rather than stainless steel. In this fairly hilly region of Limoux - the Pyrenees can be seen on the horizon - the micro-climate is perfect for grape growing. All are picked by hand - this is an outstanding alternative to Champagne and has so much character. The aromas are biscuit and brioche because of a high percentage of Chardonnay grape. The wine is dry and soft with a long aftertaste. The mousse is sound, too, with even bubbles escaping out of the top of the glass. It’s perfect for any occasion and does not need food to accompany it, but just try nibbles and a little cheese. The locals are convinced that they made sparkling wine before the Champenoise; I will leave them to argue that out! It’s £17 per bottle for this wonderful bottle of sparkling wine. TASTEBUDS WINES, Norwich Road, Strumpshaw, opens by appointment. Visit www.tastebudswines.co.uk www.feastnorfolkmagazine.co.uk

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www.bourgeeofficial.co.uk

HAVING SHOWCASED their successful ‘affordable luxury’ recipe across Essex and Bury St Edmunds, founders James Welling and Mark Baumann have brought the Bourgee steak and lobster ethos to Norwich. Spreading over two floors, the Timberhill venue features a fully-fledged restaurant downstairs, with a Bites-Bar-Luxe Lounge offering a premium bar with tapas bites upstairs. The brand has undergone considerable changes over the last year. Following a shift in partnership which saw two directors depart from the business, and subsequently the closure of three flagship restaurant sites, the new venture in Norwich marks the first of Bourgee’s new look restaurants with just Mark and James at the helm. This follows the duo taking full ownership of the Bites-BarLuxe Lounge venue at London Southend Airport in April 2018. James says: ‘We have undergone a lot of change in the last year which has been a difficult time for us all, but we see the launch of Bourgee in Norwich as a significant moment for the brand - a chance for us to show exactly what Bourgee stands for and deliver our vision as a duo with full effect. This is Bourgee 2.0 and we know the brand is better than ever! ‘We saw huge success for Bourgee in Essex and Suffolk, but are delighted to be expanding into Norfolk and can’t wait to show the people of Norwich what we have to offer. Norwich is a bustling city that is thriving and we are excited to be bringing a high quality dining experience that will rival the ‘experience’ residents and visitors would expect of London, right at home.’ Mark adds: ‘With Bourgee, our ambition has always been to offer a premium dining experience that is accessible to all. With the brand relaunch, this sentiment will continue to sit at the heart of what we do. We want everyone to experience the best without having to pay the earth for it. We source produce from prestigious suppliers and our in-house chefs craft these expertly selected ingredients into deliciously creative dishes, all served in a modern, cutting edge-designed venue with superb service and unrivalled atmosphere.’

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THIS MONTH WE HOOK UP WITH THE NEW STEAK AND LOBSTER RESTAURANT BOURGEE IN NORWICH TO OFFER ONE LUCKY READER THE CHANCE TO WIN A ROMANTIC MEAL FOR TWO

The prize:

WIN CHANCE

Bourgee is offering a three-course meal for two, with a glass of fizz each. This prize is valid until March 31, 2019. It is open to over 18s only, a booking must be made in advance, and normal Feast Norfolk magazine competition rules apply. The editor’s decision is final. The closing date is February 28, 2019 when a winner will be selected at random.

How to enter: Simply answer the following question:

Where is the Norwich branch of Bourgee located? Enter online at www.feastnorfolkmagazine.co.uk or by liking and sharing it on our Facebook page.

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GOLDINGS IN KINGâ&#x20AC;&#x2122;S LYNN, A PUB WITH ROOMS AND A DELI, HAS BEEN OPEN JUST OVER A YEAR NOW, THANKS TO THE VISION OF OWNERS LUCY AND RICHARD GOLDING. EMMA OUTTEN PAYS A VISIT, AND IS IMPRESSED BY BOTH THE PUB AND THE HISTORIC TOWN CENTRE

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GO WEST

KING'S LYNN MINSTER

GOLDINGS

THE CUSTOM HOUSE

end of 2017 thanks to Lucy and Richard Golding, who also own and run the award-winning Market Bistro next door. The couple have clearly injected a lot of muchneeded love into the pub, parts of which date back to the 18th century. There are six rooms in all - four suites plus two studios - and each is named after a different licensee from the building’s history. Our room for the night was the Luckly, a well-positioned corner suite, which would have formed part of the restaurant back in the 1800s. To the front, the original sash windows overlook the mighty King’s Lynn Minster – formerly St Margaret’s Church. The kitchen area in the living room comes fully equipped, complete with Sage by Heston kettle and toaster, and Nespresso machine. We were greeted by complimentary chocolate brownies, fresh from the deli, which we enjoyed with a cup of Nelson and Norfolk Tea. In the bedroom there was a king size bed with freestanding bath (with a cheeky Get Naked sign above it!), and there’s also a separate shower room. After settling in, we went downstairs to the bar for a late lunch. Goldings serves traditional pub food and real ales, so it was a nut roast with Adnams Ghost Ship for me and roast shoulder of pork and Grain ThreeOneSix for him (both roasts come with cauliflower bake, roasted roots and potatoes, and a massive ‘Yorkie’). Behind the bar are craft beers and spirits - Hoptons (made using the aptly-named Golding hops!), Bullards, Fenlands Distillery, and the English Whisky Company are all well represented here. Whereas Winbirri Vineyards features on the wine list and there’s always Norfolk Cordials, if you’re planning on Dry January continuing into February.

I DON’T KNOW IF YOU’VE NOTICED BUT the historic town centre of King’s Lynn is marketing itself as quite the place to be at the moment, particularly when it comes to going out to eat and drink. So the time seemed ripe to head west and see what all the fuss is about. Certainly there is a noble history: King’s Lynn was one of England’s most important ports, from as early as the 12th century, and Britain’s first member of Die Hanse (The Hanse), an active network of towns and cities across Europe, which historically belonged to the association of merchant towns known as the Hanseatic League. And the Tuesday Market Place is one of England’s grandest squares and is home to the King’s Lynn Mart, which has traditionally taken place for a period of two weeks each year, starting on Valentine’s Day. However, I was more interested in the somewhat smaller Saturday Market Place, home to a new monthly Farmers’ Market and, also, Goldings. The pub with rooms and a deli was formerly the Wenns public house, named after James Wenn, who was born in Downham Market in 1836. It reopened at the

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In the evening we enjoyed a stroll, past Hanse House, England’s only surviving example of a Hanseatic business headquarters; Marriott’s Warehouse, along the bank of the Great Ouse; the iconic Custom House, lit up thanks to the Lynn Lumiere; the Corn Exchange, and finally the thoroughly modern Vancouver Quarter Shopping Centre, where the new H&M anchor store is nearing completion. Back at the bar, we decided to have a cheeky half before bed and got more than we bargained for as the friendly Bar Manager, Levi, was experimenting with a new gin cocktail ready for Valentine’s Day, involving a homemade rose syrup – delicious! Breakfast was also back at the bar. My partner had the full English (what a surprise), consisting of two Goldings sausages, two smoked streaky bacon rashers, egg (any which way), fried bread, mushrooms, black pudding, and homemade beans on the side. On Levi’s recommendation the night before, I had the salmon and eggs, and I’m glad I took his advice because Executive Chef Richard’s house smoked salmon was something else. We came away thinking it had been well worth heading west for the night. The marketeers are right: King’s Lynn really has got some great food and drink establishments worth shouting about (not least Goldings and Market Bistro), with many housed in the most beautiful of buildings. And there are plenty of events to look forward to throughout the year – first up is Cocktail Week, which takes place this month.

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www.strattonshotel.com

WHO BETTER THAN DAVID AND VAL WAKEFIELD, WITH MORE THAN 40 YEARS OF WEDDED BLISS BEHIND THEM, TO ROAD TEST BRITAINâ&#x20AC;&#x2122;S MOST ROMANTIC HOTEL?

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WHERE WOULD YOU TAKE YOUR LOVED ONE for a romantic break, and from where would you draw your inspiration? Well, often the world of music can supply some welcome ideas. How about Hotel California, by the Eagles? Not really practical for a night away. The early Elvis hit Heartbreak Hotel? Hardly. Chelsea Hotel, by Leonard Cohen? Not if one is relying on local rail services to London (and I speak from bitter experience!). For my money, a romantic break has to be a winter one. What better than a comfy chair in the lounge, in front of a log fire, and your loved one, plus a glass of something chilled beside you? It gets even better if it’s a ‘hideaway’ type of hotel. And, if you live in Norfolk, you are in luck. We’ve just come back from a splendid night at a hotel which fits this bill exactly, and, what’s more, it’s really hidden away - in the middle of town, but tucked away behind the main street. Strattons Hotel, in Swaffham, run by Les and Vanessa Scott, has just been named the 2019 Good Hotel Guide Editor’s romantic choice. This independent guide praised Strattons as a ‘hidden gem’ in which guests can relax and enjoy comfy and funky surroundings. There are 14 rooms and suites, all different, including one with a Moroccan-style tented ceiling. There are four posters (naturally!) and even a cinema screen in one room. The road to the hotel is narrow and, even when prompted by our satnav, we missed it, and consequently went through an even more narrow track to get there. But, once through the gates, you’re confronted by Strattons' splendid frontage and somehow you know it’s going to be just great. And it was. Built as a Palladian-style villa in the 18th century, with a late Victorian extension, the house has many original features, panelling, ceiling moldings, fireplaces and window shutters, as well as the owners’ artistically creative additions, including striking wall colours, eclectic furniture, eye-catching murals, humorous sculptures, painted canvases and oversized mirrors. Checking in, we were greeted warmly by one of the young and chatty staff members who showed us the lounge, complete with dozing cat, and that must - the open log fire. Needless to say we didn’t take long to change and settle down with a nice crisp Sauvignon Blanc for company! www.feastnorfolkmagazine.co.uk

Our room, CoCoes 1, is one of several housed outside the main building, but it is a 30 second stroll across the courtyard to get to the restaurant and lounges. Warm and welcoming, the room’s main feature is its freestanding bath at the foot of the bed. The restaurant at Strattons is in the semi basement, referred to as The Rustic (from the Palladian fashion for decorating the lower ground floor façade with rusticated stone). It has an enviable reputation locally for the excellence of its food, and we were certainly not disappointed. Much local produce is used, with top notch meat and fish on offer in fixed price and à la carte menus, from which we were able to mix and match our choices. My wife’s starter of seared mackerel, and mine, the smoked dapple soufflé, were both excellent; likewise our mains – my wife chose the roast cod fillet with celeriac purée, Brancaster mussels and hazelnut beurre noisette, while my Scotts Field pork belly, with roast shallots, celeriac purée and black pudding was a melt-in-themouth experience. Puddings, though, were the stars of the show: my wife’s peanut butter ice cream with sea salt caramel, honeycomb and chocolate shards was matched by my selection of yummy petit fours, which came with coffee. We also felt the wine list reasonably priced, too, with a decent selection. Breakfast is taken in the CoCoes deli and was an outstanding way to end our getaway as the fare on offer includes local bacon, yoghurt and fruit. So, does the hotel deserve its accolade? I reckon it does, for atmosphere, warmth of welcome, efficient and friendly staff, and great food and drink. Plus the dozing cat. As for the romance bit…..after 42 years of marriage there’s still plenty of room in your life for it! Strattons, the hidden gem, was the ideal setting.

PARADISE IN A NUTSHELL

IS IT POSSIBLE TO FIND THE PERFECT HOLIDAY DESTINATION? DAVID WAKEFIELD THINKS IT IS AFTER VISITING KURAMATHI, IN THE MALDIVES

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WIN A BESPOKE GNAW CHOCOLATE HAMPER www.gnawchocolate.co.uk

WHO DOESN’T LIKE CHOCOLATE, particularly at this time of year with Valentine’s Day then Mothering Sunday just around the corner? Which is why we’ve teamed up with award-winning Gnaw Chocolate, all handcrafted in ‘Gnawfolk’, or Norwich Livestock Market to be precise. The team have squirrelled away and created an exclusive hamper for one lucky Feast Norfolk reader to win in good time for Mothering Sunday. The hamper will be choc-full of Gnaw products, around 20 in all, anything from the original chocolate bars to the mini bars; the original hot shots to the new liqueur hot choc shots (Amaretto or Coffee Liqueur or Irish Cream). Also in the hamper will be the new chocolate and granola bars (Peanuts or Orange or Cranberries and Raisins). Gnaw Chocolate came about after Matt and Teri Legon found that they couldn’t source quality chocolate products for their sweet shop – so they decided to make their own! Every single one of Gnaw’s artisan chocolates is carefully handcrafted with locally sourced ingredients, natural flavours and no added nasties. And the packaging is always fun! Not only that, Gnaw takes great pride in ensuring that it’s an ethical company, and also has Soil Association Organic accreditation. And did you know that Gnaw is big in France and has created 14 new products exclusively for the French organic (Bio) marketplace? Perhaps unsurprisingly, Gnaw Chocolate was recently named the national winner of the British Chamber of Commerce award for Small Business of the Year.

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THIS MONTH FEAST NORFOLK HAS TEAMED UP WITH AWARD-WINNING GNAW CHOCOLATE, BASED IN NORWICH, TO OFFER ONE LUCKY READER THE CHANCE TO WIN A BESPOKE HAMPER IN TIME FOR MOTHERING SUNDAY

How to enter:

Simply answer the following question:

Where is Gnaw Chocolate based?

WIN CHANCE

Enter online at www.feastnorfolkm agazine.co.uk or by liking and sharing it on our Facebook page. Terms & Conditions: Normal Feas t Norfolk competition rules apply and the editor’s decision is final. The competition is open to people aged 18 and abov e. It runs until February 28, 2019 when a winner will be sele cted at random.

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n o i t a x a l "Re and, to be honest,

UNDERNEATH OUR BANYAN TREE, with a stretch of beach to ourselves, the only noise to disturb the serenity was the chatter of two Indian fruit bats both wanting the same roosting branch. The sun was out and the calm sea azure blue. What’s not to like? This, then, was Kuramathi , one of the developed islands in the Maldives chain: Heaven on earth? Well, probably as near as one will get. We’ve all spent winter hours gazing longingly at travel brochures, with their blue skies and perfect beaches, only, in some instances, to be disappointed. That perfection, it seems, had been airbrushed. But not so on Kuramathi. This was one holiday paradise that really did deliver and, boy, was it worth the journey. It doesn’t take much walking along the winding trails through coconut trees and lush vegetation, or sampling the powder fine beaches, to convince you. There are no shortcuts when it comes to getting to the Maldives. We flew from Heathrow to Colombo, in Sri Lanka; then on to Male, the Maldivian capital; and finally, by seaplane, to Kuramathi. But the rigours of travel soon disappear as you are greeted with a cocktail and icy towels to cool you, and your luggage is whisked away to your accommodation. Relaxation is calling and, to be honest, that’s just what you do. Very little! We had opted for one of the all-inclusive deals; but you can book accommodation only and then pay for your food (in US dollars – the only place we saw Maldivian currency available was from an ATM at Male Airport!).

is calling ou do. y t a h w t s u j that’s

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There are several types of accommodation, but we had a water villa which, as the name suggests, is built on stilts over the sea and accessed by a series of walkways, again over water. With a comfortable, air-conditioned bedroom, plus wet room, we looked out on to a spacious deck, with chairs and loungers, plus a whirlpool bath. Kuramathi is shaped like a carrot, with reception, shop, staff accommodation and an eco-centre (natural preservation is taken very seriously in the Maldives) at the top end, restaurants, bars and accommodation on both sides, and tapering off into a shelving strip of beach at the bottom. Everywhere is walkable, but there is a regular service of electric golf-style buggies which runs into the early hours. So, what were our thoughts?

Obviously, the weather, with temperatures in the 30s around the clock, is a big plus, although you take the risk of heavy rain in the monsoon season. As we waited for our seaplane transfer at Male Airport, it bucketed down! But, apart from one heavy early evening shower, that’s all the rain we had (in Sri Lanka, an hour’s flight away, England’s cricket tour had been badly hit). Other big pluses were a completely chilled out atmosphere, the amount of space available (we never had any trouble finding somewhere to swim or sunbathe in peace) and the quality of the food at the resort’s 12 restaurants – there are also six bars scattered around the island…you’re never far from a mojito! With only a week at our disposal we had to choose our dining out carefully and weren’t disappointed: this was truly top-end cuisine, both for the quality and freshness of the food, the way it was presented, and the ever-smiling service. We visited Reef, the fish bar, (where you choose your meal from a chiller in the dining room) twice! But the biggest surprise was the Island Barbecue restaurant. Thoughts of a typical Brit barbecue can suggest underdone burgers and slightly burned sausages, but this was on another level altogether. I ordered lamb cutlets, and have to admit that I have never tasted better. My wife’s flambéed prawns were also delicious. Another enjoyable evening was spent at Kobe, the Japanese teppanyaki restaurant where the chefs demonstrated their remarkable knife skills on the way to producing wonderful food.

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Everywhere we went the staff were smiling and helpful. And we were amused to see how the young male staffers spent their leisure time, by playing football (in 30ºC) on an artificial pitch! Kuramathi is made for long, lazy days….daylight hours on your decking lounger, the beaches or around one of the swimming pools; an early evening drink to watch the sun go down, and then exceptionally fine food to finish your day. My wife enjoys snorkelling and was in constant delight at the variety of fish on view with our close proximity to a reef. As in the Caribbean, night falls quickly; but the lush trees, vegetation and walkways are well lit. Nevertheless, we found the torch provided in our villa to be quite useful – if only to spot the scurrying hermit crabs which appeared after sunset! The local wildlife, apart from the aforementioned bats, comprised various lizards and birds including some very tame grey heron. With no natural predators around they seemed to find humans only a slight distraction! Evenings are centred around the bars and restaurants. There is evening entertainment on some days via various bands (they were good, too) and a karaoke evening; but it’s all low key, and there are plenty of alternatives if you just want peace in which to discuss your day over a coffee or final cocktail. How does a week’s stay with a long journey at each end stack up, though? Yes, three flights in one day can be tiring, but we felt it was well worth it. Would we go again? Certainly!

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ELLEN MARY

THIS MONTH ELLEN MARY TELLS ABOUT ROSEMARY, A HERB THAT NO GARDEN SHOULD BE WITHOUT

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

ROSEMARY IS ONE OF THOSE HERBS no garden should be without. It’s an easy, drought tolerant herb with so many health benefits. As a great source of vitamin A, C, B6 and dietary fibre, it’s packed full of goodness that research has shown may prevent Alzheimer’s and slow the spread of certain cancers. Rosemary can be grown in pots, in the garden or on the allotment and there are varieties suitable for all, but my pick is ‘Majorca Pink’ because it reminds me of holidays and has beautiful pink flowers. ROSEMARY Native to the Mediterranean, the fragrance of rosemary can whisk you away to a sunny, coastal holiday. In the past it was used in wreaths and worn by brides as a sign of fidelity, love, friendship and remembrance. At wealthy weddings, each guest would be given a branch of rosemary. There is a lot of folklore about rosemary, some of which is very amusing, but one thing is for sure: it’s a great herb to use for many common health complaints, great in cooking and easy to grow.

RECIPE WITH ELLEN MARY

LEMON AND ROSEMARY [ s e r ve s F O U R ICE CREAM ] Rosemary sprigs can be used in many dishes and are great for roast dinners. Generally, roasting with full sprigs is the best way but if you want to use dried sprigs, ideally strip off the needles and chop up or crush before using. From rosemary oil to cake, why not shake it up and try something different. It’s not just great in savoury dishes but works really well in desserts, especially with lemon.

HOW TO GROW Rosemary can be grown from seed but it’s much easier to purchase a young plant and position in a container or in the garden in well-drained soil. If you do grow in a container, make sure the pot is a good 40cm up to 60cm and fill with peat free, multi-purpose compost. Generally rosemary is very easy to grow but make sure its roots are not sitting in wet soil over winter.

INGREDIENTS 225g of milk; 450g of double cream; 225g of sugar; 5 egg yolks, 1tsp of grated lemon rind; 1tbsp of lemon juice; 1tbsp of rosemary leaves (or more if you prefer it to be stronger)

CARE Even though rosemary is generally very happy throughout dry weather, if it is particularly dry make sure you do water regularly in summer. Your plants will benefit from some fertilizer, when they have finished flowering those gorgeous pink or lilac blooms. As they prefer well-drained soil, make sure pots are raised over winter and apply plenty of mulch around plants in the ground.

METHOD 1. Heat the cream and milk over medium heat until simmering but do not boil 2. While the mix is heating up, whisk the egg yolks with the sugar and grated lemon rind 3. As the cream and milk begin to simmer, gently pour it into the egg, sugar and lemon mix 4. Squeeze in the lemon juice 5. Gently rub the rosemary leaves to release the aroma and add in to the mix 6. Let rosemary steep for an hour in a bowl in the kitchen 7. Strain the ice cream, cover and place in fridge to cool completely, ideally overnight 8. Once cool, churn in an ice cream maker or kitchen mixer 9 Place in the freezer and serve, when ready, with a sprig of rosemary and a slice of lemon on top

HARVEST Clip off shoots, as you need to use them fresh in cooking, or dry them out. Keep a check on the foliage for lovely looking rosemary beetle which are metallic green. Some leave them on in low numbers but they can totally strip the leaves so keep a watch and pick them off to save your rosemary. www.feastnorfolkmagazine.co.uk

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WELL OILED STEPHEN NEWHAM FROM CRUSH FOODS TELLS US ALL ABOUT RAPESEED OIL AND ITS MANY USES Who are you and what do you do? I am Stephen Newham from Crush Foods and we produce a range of food products but are probably best known for our single variety cold pressed rapeseed oil. Grown and pressed in Norfolk, we now supply some of the finest retailers and kitchens in the county and beyond. We also produce a range of hand baked cereals which can be found on the breakfast tables of some top hotels, and is available in stockists also. Where are you based? We have a fab home at Salle Farms based near Reepham. We have a custom built facility where we produce all the products in our range. How did you get started? Crush started more than seven years ago with a dream to supply chefs and home cooks with a product that is fun, natural and British. From the early days of working with farmers to growing our chosen variety of rapeseed, we quickly

gained traction with chefs and moved into retail products. Fast forward years of knocking on doors and shouting about rapeseed oil, we now feel we are starting to change people’s perceptions and understanding that rapeseed is the oil of choice in Norfolk and the UK. Tell us about what you produce? Alongside the cold pressed oils, we produce a range of infused flavours of this oil which complement the range and certainly tick the fun box for home cooking. Garlic roasted potatoes? Yum! We have launched a couple of new products recently: Cajun dressing, a spicy, creamy dressing ideal for salads or as a alternative to mayo, and Caesar dressing, made with real cheese and our cold pressed oil - this dressing is a classic we have given a Norfolk twist. Where can we buy your products? We sell into a range of retailers, from the historic Jarrold’s in the heart of Norwich to many other independent shops in Norfolk. You will also find a selection of

Any future plans? We have recently introduced the Crush Kitchen which is aimed at professional cooks and provides them with a zero waste oil delivery option. We supply the oil and collect the used oil which is then used to produce electricity within the county. This has gained huge interest since its launch and we plan to roll this out to more places this year. How green is your company? We are very aware of our potential impact on the planet and with this in mind we have one goal - zero waste by the end of the year. An example of this is that the by-product from the pressing of the rapeseed is used to produce power which is fed back into the grid and is certified carbon neutral. I think we can guess, but where do you sit on the rapeseed oil/olive oil debate? Debate? Hardly. British… Locally grown and pressed... Low food miles... Half the saturated fat compared to extra virgin olive oil... Non GM… High burn point... Ideal for all cooking styles… Valentine’s Day is around the corner what product would you recommend to cook with on the big day? I would go for sweet potato chopped into wedges, drizzled with our cold pressed smoked chilli rapeseed oil and roasted in the oven until crispy. The rest is down to your imagination. How has Norfolk Food and Drink been able to help you? Norfolk is our home and we share this with a huge array of other passionate food and drink producers who all at some point will need a little bit of guidance or help raising awareness of what they do.This is what Norfolk Food and Drink does for us and will continue to do for us and others. This column is supported by Norfolk Food & Drink and highlights its Proudly Norfolk members. For more details, visit www.norfolkfoodanddrink.com

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