Feast Norfolk Magazine - Issue 34 March 2019

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34 MARC H 2019

FREE

- PICK UP & ENJOY!

REVIEWED

Norwich 's Cosy Club

HOLT'S POSH B&B

MOTHERING SUNDAY

PHOTO ESSAY

the norfolk Oystermen

GIFTS

d n a p u e k wa

new column ist

THE WOOD FIRED CHE F

SUFFOLK'S FAB

e e f f o c e h smell t

...staycation special THE BEST PLACES TO HOLIDAY AT HOME

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 '

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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

DIRECT FROMITSITSHITHIT LONDON NEW YO DIRECT FROM LONDON RUN RUN PRIORPRIOR TO NEWTOYORK TheOriginal Original Theatre Ghost LightLight Theatre and Eilene The TheatreCompany, Company, Ghost Theatre andDavidson Eilene Davidson present present

CAROLINE LANGRISHE GILLETT CAROLINE LANGRISHE ADEN ADEN GILLETT

HHHH HHHH

‘THE COMEDY SIMMERS’

‘THE COMEDY SIMMERS’ Quentin Letts, Daily Mail

Quentin Letts, Daily Mail

A COMEDY BY TORBEN BETTS

A C O M‘IT’S E D Jenni YHILARIOUS’ BMurray, Y Radio T O4R B E N B E T T S

‘IT’S HILARIOUS’ Jenni Murray, Radio 4

HHHH ‘SOMETHING SPECIAL’

HHHH Tim Walker, The New European

‘SOMETHING SPECIAL’ Tim Walker, The New European

6 – 9 MARCH

theatreroyalnorwich.co.uk 01603 63 00 00

originaltheatre.com original theatre #CarolinesKitchen

KING'S LYNN FARMERS' MARKET

1ST MARKET OF THE SEASON MARCH 9TH 9-1PM

then every second Saturday of the month

discoverkingslynn Discoverkingslynn @Disckingslynn

King’s Lynn Farmers’ Market is organised by Discover King’s Lynn and The Borough Council of King’s Lynn and West Norfolk

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DO WE FEEL A LITTLE SPRING IN THE AIR? Certainly the evenings are getting longer and we can start to spend a little more time outside, which is very welcome indeed.

This, our March issue, celebrates getting out and about in the region, enjoying one of the many fabulous places to stay, whether it is a hotel, B&B or holiday cottage. We are certainly blessed with a huge variety of places, whether you like being by the sea, in a buzzy market town or enjoying some splendid solitude!

Holidaying at home has so many benefits, including, of course, no nasty long journeys and you know you are helping to support your own local economy. Like many, I love ‘nipping’ to North Norfolk for a few days, with all that fresh air - and great food and drink places!

We also have a lovely photo essay of Jules Knight and his Brancaster-based oyster business and a few gift ideas for Mothering Sunday.

Trevor Clark, now at The Hoste in Burnham Market, offers us a lemon tart that most mums will love - and we report on the town’s inaugural food festival, taking place this month, too.

Emma Outten looks at the two new dining options in Norwich’s Timberhill and there’s a spotlight on four Suffolk producers, including coffee makers Paddy and Scott's.

Add in our columnists like Julia Martin, from Purple Plum Catering, who shares her journey towards veganism, our ‘new boy’ James Hammond, the wood fired chef, and our regular cookbook round up, and there’s plenty to keep you entertained all month.

Our competition this month is the chance to win VIP tickets to the East Anglian Game and Country Fair at The Euston Estate next month, where Feast Norfolk magazine is helping to host the new-look cookery theatre.

The winner of our Barnham Broom B&B stay, featured in our festive issue, was Laura from Ely so we hope she enjoys her stay.

Do keep in touch; we always love to hear from you.

Happy reading.

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

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82 Mark Nicholls enjoys an Alpine ski-ing break in Austria

ABOUT US 05 Editor’s Letter WHAT’S ON 14 Emma Outten offers us her regular guide to the region’s best foodie events and activities 17 Sarah Hardy previews the first Burnham Market Food Festival 19 FInd out more about City College’s big takeover night!

20 Like to be in with the news and gossip? You need our monthly double page feature SPEICAL FEATURES 22 Enjoy our staycation ideas, from glamping to boutique hotels 54 Meet the Fab 4 as we highlight four Suffolk producers 70 Find out more about Hospitality Aid, a charity aimed at helping those in the industry

COVER STORY

54 and 65 Coffee culture with Kofra in Norfolk and Paddy and Scott’s in Suffolk

INTERVIEWS 58 Meet Lucy Millership, the new manager at Delia’s Restaurant and Bar 66 Emma Outten meets Chris Sargisson, CEO of the Norfolk Chamber of Commerce

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REGULARS 09 In this month’s Spotlight feature, Emma Outten finds out more about the new Timberhill Terrace restaurant quarter at Castle Mall, Norwich 33 Our gadget and gizmo page suggests Mothering Sunday gift ideas 40 The photo essay captures Jules Knight and the team from The Norfolk Oystermen 46 Trevor Clark, the new executive head chef at The Hoste in Burnham Market, answers our questions this month 68 Angellica Bell and her family-friendly cookbook is just one of the new releases this month 90 The Proudly Norfolk feature meets Jeremy Dunn of the Norfolk Wine School EATING OUT 34 Indian street food is on offer at Dhaba 15 in Norwich 36 Cosy Club is the county’s hot new opening and Sarah Hardy is straight there!

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34 COLUMNISTS 53 Julia Martin of Purple Plum Catering has a lovely vegan salad for mums on their big day 61 The wood fired chef, James Hammond, is our new columnist 63 Roger Hickman answers your questions about making stock and offers us crispy cod cheeks 65 The coffee guy, aka José de Le Ón Guzmán, explains exactly what speciality coffee is 70 Carla Gowing of Hatch Brenner says happy staff are essential to any successful business

DRINK 72 Phil Halls of Grain Brewery tells us about the Geldeston Locks, the latest addition to the brewery’s stable of pubs 74 Andy Newman tells us the real reason he loves going on holiday - yep, to find new wines 77 Steve Hearnden recommends some Mothering Sunday tipples

RECIPES 12 Bourgee in Norwich has a lobster burger for us 49 It’s a classy lemon tart from Trevor Clark at The Hoste in Burnham Market 50 Sara Matthews offers us a pesto pasta dish using walnuts instead of pine nuts 59 Delia Smith’s seared spiced salmon steaks 89 Ellen Mary has a purple sprouting broccoli with pine nuts side dish for us

GROW YOUR OWN 88 Ellen Mary tells us all about purple sprouting broccoli

www.feastnorfolkmagazine.co.uk

TRAVEL 79 Sarah Hardy delights in a posh B&B in Holt 82 Mark Nicholls enjoys an Alpine ski-ing break in Austria

COMPETITION 18 Win family VIP membership tickets to the East Anglian Game and Country Fair at Euston Hall next month

THE TEAM

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

CONTRIBUTORS

Andy Newman, Steve Hearnden, James Hammond, Mark Nicholls, Ellen Mary, Sara Matthews, Julia Martin, Phil Halls, Shaun Lowthorpe, Roger Hickman, José de LeÓn Guzmán

PUBLISHED BY

FEAST NORFOLK MAGAZINE is published

by Feast (Eastern) Limited - 21 Market Place, Dereham, Norfolk NR19 2AX

PRINTED BY

MICROPRESS, Fountain Way, Reydon Business Park, Reydon, Suffolk, 1P18 6DH Feast Norfolk Magazine is delighted to support Hospitality Action

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TIMBERHILL TERRACE, THE NEW RESTAURANT QUARTER IN NORWICH’S CASTLE MALL SHOPPING CENTRE, IS STARTING TO TAKE SHAPE - NOT LEAST SINCE STEAK AND LOBSTER RESTAURANT BOURGEE OPENED. EMMA OUTTEN MEETS THE OWNERS

www.feastnorfolkmagazine.co.uk

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IF YOU’VE WALKED UP TO THE TOP OF TIMBERHILL in Norwich recently, you might have noticed there has been there’s been a significant development. The much awaited restaurant quarter at Castle Mall, called Timberhill Terrace, has a flagship venue in place: Bourgee.

Spreading over two floors, there’s a fully-fledged steak and lobster restaurant downstairs, and a Bites-Bar-Luxe Lounge, offering a premium bar with tapas bites, upstairs. It’s one of the first restaurants to take up the six units available on Level 4 (leasing agents are busy agreeing deals for the remaining units to continue adding to the growing food scene on Timberhill).

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As for specialising in steak and lobster, he says: ‘Steak has been around for hundreds of years and lobster used to be the food of the peasants years ago but in recent times it’s become more of an aspirational cuisine and we wanted to deliver something different to people, so we don’t just do lobster in the traditional sense - we do Bourgee lobster, which is our take on thermidor; lobster burgers, which are amazing; and our best-selling lobster bites.

It’s about introducing lobster to people who wouldn’t have necessarily tried it.’ All the steaks, meanwhile, are seared at high heat, brushed with garlic butter, and served with grenadine onions, watercress and, say, dauphinoise potatoes. And there are daily guest appearances of Wagyu and USDA prime steaks.

With Norfolk food hero Charlie Hodson as Group Executive Chef, you can expect a locally sourced element to the menu: such as beef from Coxfords Butchers in Aylsham, pork from Tim Allen from South Creake, RocketShip Sauces from Coltishall, rapeseed oil from Crush Foods and a good selection of Norfolk cheeses.

Fish comes from Colchester Oyster Fishery in Essex, and lobsters and crabs, when in season, come from the North Norfolk coast – where else? There’s a gluten free menu and the Sunday menu might feature, say, Coxfords locally farmed minute steak and Tim Allen’s pork tomahawk. Oh, and don’t be surprised if you see Charlie’s famous sausage roll on the ‘afternoon tea on the lawn’ menu – he did come second in the recent Great British Roll Off, after all.

As for drinks in the Bar, it sounds as though Redwell Norwich Pilsner is on its way, as are Wild Knight Vodka, Nelson’s Gold and Boudicca Gin, all from Founding Drinks, based in Beachamwell, near Swaffham.

James says: ‘Where possible, we support local – we’d be foolish to be in this county and not use the produce.’

Mark agrees: ‘We know how important it is, particularly in Norfolk, to lend our ears to local suppliers.’ And he adds: ‘Charlie, being Mr Norfolk, gives us a lot of confidence that what we’ve built is what Norwich wants.’

Timberhill Terrace is the beginning of James and Mark’s new journey. James says: ‘Castle Mall is going through a huge period of transformation and we are very proud to be regenerating this corner of it.’ Mark adds: ‘Since arriving in Norwich we’ve been blown away by the welcome we’ve had.’

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RECIPES OVERLEAF

www.bourgeeofficial.co.uk

The founding directors are James Welling and Mark Baumann, the latter being something of a celebrity chef in the region, having joined forces with the infamous Irish entrepreneur Peter Langan back in the day and opening what was then called Langan’s Brasserie in Coggeshall, Essex in 1988 - Mark has even fronted his own series for Anglia TV, Baumann Goes to Market, before now.

Bourgee opened in Norwich in November and marks the first of the new-look steak – lobster – luxe lounge restaurants with just James and Mark at the helm – Bourgee 2.0, as they like to call it. It’s a long story, but essentially there was a change in partnership which saw two directors depart from the business and the subsequent closure of three flagship restaurant sites: Southend-on-Sea (the original venue, which opened in 2014), Chelmsford and Bury St Edmunds. The dynamic duo also took full ownership of the Bourgee Bites-BarLuxe Lounge at London Southend Airport, in April of last year.

So onwards and upwards. Looking out over this historic part of Norwich, James says: ‘Norwich was always on our list – it’s a great city. And Timberhill is gorgeous.’

The décor inside is all very decadent - Mark points out an impressive Kate Spade chandelier, for example. As he says: 'When the lights go down it’s a really sexy bar.’ James adds: ‘The bar is the heartbeat of the venue.’ And it’s not all about the the extensive cocktail menu up there - on the tables are Tapas Menu cards for drinkers to fill out and order, say, sticky beef bites.

James explains the ethos behind their independent brand: ‘We thought we’d take a little bit of London out into the country. And we wanted to give a luxury experience that was accessible to everybody.’

S P O T L I G H T

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R E C I P E S

SERVES INGREDIENTS 300g of Cromer lobster meat 4 (when in season); 200g of crayfish tails, chopped finely; 5g of chives, chopped finely; 5g of flat parsley, chopped finely; 350g of potatoes (such as Buxton Potatoes), smoothly mashed (not seasoned and with no cream or butter added); 1 medium red onion (ideally from the Brecks), finely chopped; pinch of Maldon sea salt and black pepper; 1 whole egg, whisked; flour (such as Heygates), to dust; Crush Foods rapeseed oil, to shallow fry FOR THE BURGER DRESSING: 15g of dressed rocket or watercress; 1 bottle of RocketShip Sauce (Original); 50ml of sour cream; 4 brioche buns

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METHOD 1. Combine the following: lobster, crayfish, chives, parsley, mash, onion, salt/pepper and egg, mix all together in a large bowl until all blended together 2.

Separate into 4 equal sized portions, and shape to desired thickness and shape, flour both sides, and shallow fry until lightly brown either side. Remove from oil, drain on kitchen roll (be careful to lift gently as they can be a little fragile) 3. Once drained, place on oven tray on baking parchment and finish in 180°C fan oven for approximately 8 minutes, until piping hot in the centre (you can check this with skewer or tip of a knife) 4. Remove from oven and serve with warm brioche bun, RocketShip sauce, sour cream, and dressed rocket or watercress

BOURGEE LOBSTER BURGERS

INGREDIENTS 25ml of Disaronno 25ml of Raspberry Vodka 25ml of Grenadine 70ml of fresh cream

METHOD Add all ingredients into shaker and shake. Garnish with a blow torched strawberry and marshmallow.

S R U O H R AFTE 12

[Serves 1]

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COCINA MEXICAN AND MARGARITA RESTAURANT IN TIMBERHILL TERRACE, NORWICH, WAS THE FIRST TO OPEN IN THE NEW RESTAURANT QUARTER AT CASTLE MALL. EMMA OUTTEN MEETS OWNER AND FOUNDER JOHN COVERLEY, THE MAN BEHIND IT ALL

DOWN MEXICO WAY SPENDING SOME TIME in the United States gave Cocina founder and owner John Coverley a real taste for Mexican food. The former head of convenience stores at Sainsbury’s says: ‘I thought it was great food. I went out to Mexico and spent a lot of time in Mexico City – where the street food is more tacos than burritos.’ He then explored the hinterland to taste the local cuisine.

His fondness for the food led him to setting up Mexican street food takeaway chain El Mexicana more than six years ago, of which there are currently 15 across the UK, as he says: ‘Mexican food in recent years has grown in popularity.’

More recently he set up sister brand Cocina restaurants, which offers modern Mexican dining. John says: ‘We looked at the success of El Mexicana in the market and recognised an opportunity on the casual dining side. The Cocina based at the new Timberhill Terrace on Level 4 of Castle Mall (next to the Farmers Avenue entrance) has the USP of looking across at one of the oldest castles in England, of course. ‘It’s a really good location,’ agrees John.

The franchisor adds: ‘We are also down in historic Tombland as well two other venues, Milton Keynes and Telford, and we are about to open another one.’

Cocina unashamedly targets 18 to 38 year olds, with John saying: ‘It’s for people who have travelled a bit, and who are wanting to try different foods and are more adventurous maybe - people who have perhaps been to South America and the United States.’

On the main menu are Mexican tapas, such as empanadas, quesadillas and tostadas; sharing plates, tacos, burritos, burgers, and ensaladas, and Cocina specials, such as Mexican Spicy Snapper – a red snapper marinated in

www.feastnorfolkmagazine.co.uk

achiote seeds with a lemon and caper sauce.

John says: ‘We see it as very healthy - it’s vibrant food and interesting. There are a lot of superfoods in Mexican food.’ So expect to see fire roasted cactus strips on the menu!

‘We don’t add sugar or salt and we’ve got a very strong vegan, gluten free and vegetarian offering – if there are, say, four or six going out and one of you is vegan or vegetarian or gluten intolerant you want the opportunity to dine with your friends and to not feel isolated. We wanted to make it inclusive to everybody.’

At Cocina they use a combination of traditional Mexican cooking techniques, along with common marinades and sauces, such as Chamoy and Chimichurri.

And all the meat – such as pork carnitas, beef barbacoda and chicken tinga - is seasoned and slow-cooked for around six hours. It can be as spicy, or not as the case may be, as you like – the origins of chili peppers (you’ll find habanero, jalapenos and poblanos at Cocina) can be traced back to as early as 7000BC in Mexico and have been used to spice up Mexican cuisine since as far back as 3500BC. As you would expect, Cocina boasts a large cocktail (and mocktail) menu. ‘Margaritas are massive for us,’ says John.

‘And we are very strong on tequila and Mexican beers.’

Plus there’s also a wine list. With all this in mind, the team are busy expanding the bar area, to attract those who just want a drink before they head upstairs to see a film at Vue Cinema. ‘The vibe we are trying to create is modern and vibrant with a New York apartment feel.’

Cocina restaurant in Timberhill Terrace is offering a free glass of Prosecco for all mums who dine there between March 29 and 31.

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AFTERNOON TEA

Treat mum to afternoon tea this Mother’s Day (March 31) at Barnham Broom. With finger sandwiches, a selection of scones with jam and clotted cream and a range of dainty cakes, this is an occasion not to be missed!

Visit www.barnham-broom.co.uk

AFTERNOON TEA

A Mother’s Day ‘Best Of’ Afternoon Tea takes place at Strattons Hotel in Swaffham from March 29 to April 1. It will include Head Chef Jules Hetherington’s 2018 favourites plus a glass of Prosecco and a little gift e for mum. Booking is essential. Ther ed them Show er Flow a be also will h afternoon tea daily throughout Marc ). kend wee Day er’s Moth g ludin (exc Visit www.strattonshotel.com

SPRING MARKET

Dalegate Market will be holding the Deepdale Spring Market from March 29 to 31. The Market plays host to more than 50 Norfolk artisans and producers in two large marquees (Dalegate Tent and Orchard Tent), the beach hut Pop Up Shops and many outside stalls. And Deepdale Cafe will be open throughout the weekend. It coincides with the Deepdale Hygge, a celebration of the North Norfolk Coast.

Visit www.dalegatemarket.co.uk and www.deepdalehygge.co.uk

DIARY DATES DON’T BE SURPRISED IF MOTHER'S DAY GETS A GOOD MENTION THIS MONTH, SAYS EMMA OUTTEN

COOKERY DEMO

The first cookery demonstration at Norfolk Living Kitchens’ new showhouse in Holmenext-the-Sea takes place on March 13 from 10am to noon. It sees Na Hansell combine fresh, seasonal ingredients and fantastic flavours to create delicious meals - all made easy by using the incredible Thermomix! No tickets are needed, but places are limited.

If interested, please contact eliza@norfolklivingkitchens.co.uk for more information.

MOTHER’S DAY

SUPER SUPPER

The next Scolt Head Supper at The White Horse, Brancaster Staithe, takes place on March 12.

A Celebration of Norfolk Produce will involve five courses, and, rest assured, Head Chef Fran Hartshorne’s menu will feature the best of everything local. Plus Ben Keeley from Barsby Produce will be sharing his crop to kitchen stories.

Visit www.whitehorsebrancaster.co.uk

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Take your mum out for a Mother’s Day Full Afternoon Tea at the Top of the Terrace, Carrow Road, on March 31. Enjoy sandwiches, scones, cakes and patisseries made by the Pastry Team, all accompanied by a selection of loose teas – and upgrade to a Champagne Afternoon Tea, if you fancy! It’s available from 12 noon until 4pm with a maximum stay of two hours.

Visit www.deliascanarycatering.co.uk

ST PATRICK’S SHINDIG

The Globe at Wells is hosting a St Patrick’s Day Celebration and Shindig on March 17. As well as lively Irish music with John Ward and friends, the themed menu includes corned beef and cabbage hash with fried duck egg and Guinness sauce; Irish stew with Cheddar and scallion dumplings; and Irish coffee chocolate brownie with salted caramel ice cream.

Expect lots of singing and dancing, and you could always stay the night if you’ve had too much Guinness!

Visit www.theglobeatwells.co.uk

CULINARY MASTERCLASS The latest Culinary Masterclass at The Swan at Lavenham Hotel and Spa takes place on March 28 and has Brexit in mind, as the class will look at a selection of Europe’s finest dishes.

Improve your culinary knowledge and learn new skills from The Swan’s award winning Head Chef, Justin Kett, the inspiration behind the hotel’s AA two rosette Gallery restaurant. The ticket price includes lunch.

Visit www.theswanatlavenham.co.uk

BROADS TRIP

Treat your mum to a Broads Tours Mother’s Day Special River Trip on March 31. You will be welcomed on board by the Skipper who will give a full live commentary, discussing the history of the Broads and pointing out the abundance of wildlife. Then see the crew for a complimentary glass of wine for all the mums on board!

Visit www.broadstours.co.uk

ALL FIRED UP

Look out for All Fired Up Catering, the Asado BBQ specialist, at Redwell Brewing’s Street Food Sunday, on March 10. Serving Argentine style hot gourmet sandwiches (including veggie and vegan options), everything is cooked on the wood fired traditional Argentine grill. (Also, they will be holding a Supper Club at Redwell, on April 4, complete with four-course meal, and all courses matched with a beer).

Visit www.allfiredupcatering.co.uk

WHAT 'S ON IN

MARCH

KITCHEN COMEDY

One of the nation’s favourite TV cooks finds the simmering pressure of her private life is about to hit a high temperature in all-star comedy Caroline’s Kitchen at Norwich Theatre Royal from March 6 to 9. It replaces the cancelled To Kill A Mockingbird and features a cast including Caroline Langrishe (Lovejoy, Judge John Deed) and Aden Gillett (Holby City, The House Of Elliott).

Visit www.theatreroyalnorwich.co.uk

MURDER MYSTERY DINNER

Take part in a Murder Mystery Dinner at the Maids Head Hotel in Tombland, Norwich, on March 15.

The evenings are always extremely popular and involve a three course dinner and entertainment.

Plus you could extend the party with an overnight stay followed by a full English breakfast.

Visit www.maidsheadhotel.co.uk

ANd DON't FORGET...

The kettle is now on for Dementia UK’s 10th UK-wide Time for a Cuppa tea party, from March 1 to 8, which raises money for more specialist dementia support.

Visit www.dementiauk.org/timeforacuppa ...The inaugural Burnham Market Food and Drink Spring Festival takes place from March 9 to 17. See our special feature on page 17!

And looking ahead… ...The English Whisky Company is holding an Easter Egg Hunt in the grounds of St George’s Distillery on April 19 and 20, from 10am-4pm.

Visit www.englishwhisky.co.uk

ENJOY A GASTRO BREAK IN BEAUTIFUL BURNHAM MARKET A luxury, bespoke barn conversion, Palgrave Barn is quietly located a few yards from the centre of Burnham Market. Offering stylish accommodation, this cool retreat is just a few steps away from all the fabulous pubs, restaurants and cafés that make this village so unique. Some of our favourites are the ever-popular Nelson, Burnham’s Tearoom and the Tuscan Farm Shop. Visit in March, July or November to coincide with Burnham Market’s food and drink festivals. Prices for Palgrave Barn start from £446 for a three-night break and from £547 for seven nights.

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

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Exploring Norfolk?

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holidays@norfolkcottages.co.uk

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FOODIES THE FIRST BURNHAM MARKET FOOD AND DRINK SPRING FESTIVAL BURSTS INTO LIFE THIS MONTH. SARAH HARDY REPORTS

VISIT

http://burnham.market

TILLY’S CAFÉ • Each day - A special spring themed afternoon tea including lots of homemade goodies!

NORTH STREET BISTRO • Thursday-Saturday - Set lunch menu of 2 courses at £15 and 3 courses at £20 • Wednesday, March 13 - In collaboration with Satchell Wine Merchants, a supper club NUMBER TWENTY 9 • Look out for the launch of a special ‘rôtisserie’ menu cooked on the fire pit SOCIUS • Wednesday-Friday - Set lunch menu of 2 plates at £14.50 and 3 plates at £19.50 • Thursday, March 7 - A supper club, A ‘Taste of India’ at Socius.

Tickets are £45 per head for an Indian inspired feast with a Socius twist!

BURNHAM MARKET is a thriving village in North Norfolk with more than its fair share of great food shops, pubs, restaurants and hotels.

Now many of them have come together to launch a series of food festivals, the first one taking place this month, from March 9-17.

The establishments taking part include: The Tuscan Farm Shop, The Hoste, The Burnhams Tearoom and Café, Socius, North Street Bistro, Number Twenty 9, The Nelson and Tilly’s Café. They are supported by three local holiday property companies, too - Norfolk Hideaways, Barefoot Retreats and Sowerbys.

Each one is offering something different, from a supper club to a taster menu, so it’s a great chance to try new places or indeed, return to old favourites.

THE HOSTE • Each day - Watch a film with a glass of fizz for only £10. Watch a movie where Veuve Clicquot features including Ab Fab The Movie and most James Bond movies. Films at 4pm, 6.30pm and 8.45pm.

Add a one-course meal from a selected menu (before or after the film) for an extra £15. Booking advised BAREFOOT RETREATS Any new booking made during the festival will receive sweet treats from Marble's sweet shop in the town and a box of Barefoot brownies SOWERBYS For Burnham Market bookings made during the inaugural spring food festival, the usual booking fee is waived

HERE’S A LOOK AT WHAT JUST SOME OF THEM ARE PLANNING:

NORFOLK HIDEAWAYS Make a booking to stay in one of their holiday cottages during the festival and save £30. Various T&Cs apply.

THE BURNHAMS TEAROOM AND CAFÉ • E ach day - Cake of the day - buy one and get one free • Monday-Thursday - Pop up Indian restaurant, hosted by Coriander and Lime. 3 courses including beer. Veggie option available. £14.95 • S aturday March 16 - Homemade pie night. 3 courses, with a glass of wine or beer at £14.95

DIA RY DAT ES SUMMER FESTIVAL JULY 13-14

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WINTER FESTIVAL NOVEMBER 22 TO DECEMBER 1

TO

WIN

NCE CHA

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C O M P E T I T I O N

WIN tHE GAME

The Prize

THIS MONTH WE’VE TEAMED UP WITH THE EAST ANGLIAN GAME & COUNTRY FAIR TO OFFER FIVE FAMILY VIP MEMBERSHIP TICKETS TO THE POPULAR EVENT WHICH TAKES PLACE NEXT MONTH

VISIT

www.ukgamefair.co.uk

FOR THE THIRD YEAR RUNNING, the East Anglian Game & Country Fair will take place at the prestigious Euston Estate, near Thetford, by kind permission of The Duke and Duchess of Grafton.

They welcome world class events and attractions to the show each year, and headlining the event this year, which takes place on April 27 and 28, are The Silver Stars Army Parachute Display Team - don’t miss this spectacular sight at the drop zone in the Main Arena with the beautiful backdrop of Euston Hall.

Returning by popular demand are equestrian sensations The UK Horseboarding Team UK, The British Scurry and Trials Driving Championships, Harvey’s Heavy Horses and The Suffolk Hunt.

World and European Casting Champion, Hywel Morgan, will be entertaining crowds with a fun demo about the fascinating world of fly fishing.

And don’t miss the 2019 Forestry Arena. The Thomas Carving Timber show will showcase how lumberjacks ply their trade and the fun they have doing it – a new unique show.

Join in and ‘have a go’ at a range of country activities such as clay shooting with John Bidwell’s High Lodge instructors, or enter the 40-bird re-entry shooting competition for men, women and juniors.

All in all, there will be more than 350 shopping stands with a wide variety of products from fashion and footwear to gun makers and fishing products.

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Each of the five Family VIP Membership tickets will admit two adults and two children, age 5-16 years, on either the Saturday or the Sunday (under 5’s are free of charge). The tickets are valid for either show day so the winners can choose which day they prefer. Memberships include: prioritised car parking and admission to the show, plus entry into the ringside Members' Enclosure with licensed restaurant and bar, seating inside the enclosure and on the lawn overlooking the Main Arena, plus luxury loos.

How to Enter:

Simply answer the following question:

Where is the East Anglian Game & Country Fair held?

Enter online at www.ukgamefair.co.uk/feast. The prize is valid on April 27 or 28. The closing date is March 31, 2019, when five winners will be selected at random. Grand Promotion Events will notify each winner by email. For Ts & Cs see online.

(And if you don’t win, all is not lost - unsuccessful entries will still be able to purchase tickets at advance discounted rates until midday on April 22).

Oh, and we’ll be there! 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. Have breakfast, lunch or dinner at one of the new street food pop-ups and stay on to enjoy the evening bar and live music.

Finally, Bill Downs, who has appeared on both The Voice UK and X Factor, will be performing at the show!

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city college

TA K E O V E R T I M E

THIS MONTH MARKS THE 20TH ANNIVERSARY OF CITY COLLEGE NORWICH STUDENTS TAKING OVER HOLIDAY INN IN NORWICH. EMMA OUTTEN MEETS THREE TRAVEL AND TOURISM LECTURERS TO FIND OUT HOW, FOR THIS YEAR’S GALA DINNER, THEIR STUDENTS ARE GEARING UP TO PUT ON THE GREATEST SHOW TO DATE Many of the travel and tourism students will be serving food and drink on the night, but some have been busy practising an all-singing all-dancing routine for the big event, and they happen to have a trump card up their sleeve, as Lindsay explains: ‘We have a Level 3 student who is in the Lion King ensemble in the West End, so he is going to be the ringmaster/the greatest showman.’

If you are a proud parent interested in attending the gala dinner, Sue says: ‘Tickets cost £19.95 per adult and £10.95 per child. There will be drinks and canapés on arrival, at 6:30pm, followed by a three course dinner, coffee and petit fours.’ And look out for a special discounted rate if you want to stay overnight, for bed and breakfast.'

Also, diners can expect circus games (such as a coconut shy) and a raffle, not to mention table decorations in the shape of a big top! Karen says: ‘It’s a collaborative event so the carpentry department have been busy making big circus signs.’

There is a move towards travel and tourism becoming ‘tourism, hospitality and events’ at the college, with Karen commenting: ‘They do all go hand in hand – a lot of our students go and work in hotels. And a lot of our students are interested in event management.’

Which may explain why some of the students will be involved in doing canapés for the dinner, for the first time.

‘We are getting them in the kitchen,’ says Lindsay.

Sue is looking forward to the event: ‘It should be fun – it’s going to be big and bright.’ And Karen adds: ‘We are always so proud of our students that we cry at the end – they always pull it out of the hat!’

FOR THE PAST TWO DECADES, students at City College Norwich have been given the great opportunity of taking over Holiday Inn in Norwich.

Since 2000 it has evolved into being one of the biggest such training events in the UK, as hospitality students take over all three Holiday Inns: Norwich – North (Cromer Road); Norwich (Ipswich Road), and Norwich City (Carrow Road). And it involves more and more travel and tourism students these days, who, up until now, have only been involved in running the gala dinner event.

But, as Travel and Tourism lecturer Sue Linton explains: ‘This year they will be involved in takeover week for the first time, doing shifts.’ The award-winning work experience initiative, in collaboration with Holiday Inn (part of the InterContinental Hotel Group), takes place from March 18 to 22. ‘The students also take on managerial roles as well, so they shadow the General Manager and heads of department. It’s using transferable skills and getting them into a real life work environment.’

Fellow lecturer Karen Fear adds: ‘With three hotels there’s enough roles for travel and tourism students to be involved.’

And this year, also for the first time, both Level 2 and Level 3 travel and tourism students will be working together as a team. The week will culminate in a gala dinner on March 22, which normally takes place on the Thursday night, but Sue says: ‘It takes place on the Friday night this year so everyone can come out and party!’

Students have been busy working on a circus theme inspired by The Greatest Showman. Lecturer Lindsay Fraser says: ‘The entertainment seems to be getting bigger each year.’

For reservations for the City College Norwich Greatest Takeover Dinner at Holiday Inn Norwich - North, call Debut Restaurant on 01603 773227.

VISIT

www.ccn.ac.uk

www.feastnorfolkmagazine.co.uk

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RISING FROM THE ASHES

ROGER'S NEW ROOM

My colleague Rachael and I greatly enjoyed the official launch of the long-awaited private dining room at Roger Hickman’s Restaurant in Norwich last month. Following a £500,000 investment and a 16 month renovation, the restaurant, in Upper St Giles Street, has launched its stunning upstairs dining space, which has one large table seating up to 16 people, as well as its own demonstration kitchen. On the night, the Champagne flowed and guests were treated to some of Roger’s canapés.

Visit www.rogerhickmansrestaurant.com

N EWS

We’re looking forward to the Ingham Swan reopening mid-month. The historic 14th century thatched pub was destroyed by fire in September 2017 but now Chef Patron Daniel Smith and his team – including Head Chef Alex Clare – are looking forward to being back in their spiritual home.

To sign up to the exclusive Ingham Swan list, and to hear the news first, visit bit.ly/inghamswan

STEPHEN FRY'S BRECKWORLD

A brand new app, backed by Stephen Fry, has been launched by Breckland District Council to help people uncover some of the best local attractions.

The Breckworld app features ultra-high-definition 360° videos, so people can virtually explore towns, attractions, free days out and independent cafés.

Special offers will appear when using it, such as free cake when you buy a coffee in a local café.

Visit www.breckworld.com

R OU N D - U P Our monthly food and drink news roundup is bursting at the seams this month, says Emma Outten I'M STILL STANDING

The Last Pub Standing in King Street, Norwich, is very much still open for business, despite the ongoing roadworks in the area!

The Proudly Norfolk pub opened in November 2017, with new restaurant ‘above’ opening a year later upstairs. The council might be busy pedestrianising the area, but do call in and show your support, if you’re passing.

Visit www.lastpubstanding.co.uk

GETTING THE KEYS We’re looking forward to the Cross Keys pub in Aldeburgh, Suffolk reopening on March 1, after becoming part of Adnams Managed Properties Group.

The team has been busy renovating and refurbishing the pub, and we can expect a range of Adnams cask and keg beers, spirits and wines as well as traditional pub food using local suppliers. Three guest bedrooms have also been renovated.

Visit www.adnams.co.uk

THE APPRENTICE A new training initiative for Norfolk apprentices delivered by Norwich-based training provider Skills Edge Training and The Richard Hughes Cookery School, based at the Assembly house in Norwich, seeks to bridge the skills gap and offer solutions to local businesses and would-be chefs who are keen to take the next step in their career. The year-long apprenticeships are offered to anyone over the age of 16.

Visit www.skillsedge.co.uk

STYLISH SUPPER Editor Sarah Hardy and designer Hanneke Lambert dined out in style at The Pennoyer Centre in Pulham St Mary’s, near Long Stratton, as Julian Cardoza staged another of his pop up dinners. With a lavish seven-courses, almost 30 people enjoyed venison loin, spider crab, coconut panacotta and more - all served and presented with a quirky touch. Julian, who has just moved to the area with his family, is keen to stage more events so if you’re looking for a caterer or private chef with a difference, Julian could be for you. We loved it!

You can email him at juliancardoza.chef@gmail.com

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SAVE THE DATE Look out for a new event, The Big Norfolk Sausage Bash, on May 12 in Aylsham’s Market Place. Expect live music, chef demos, lots of food stalls and plenty of banter. It promises to be great fun and will certainly celebrate our great butchers.

Keep on eye on Twitter @The Big Sausage1

News & Gossip SOMETHING'S BREWING

Vegan and gluten-free Redwell Brewing has announced a £250k crowdfunding campaign plan, to raise funds to invest in their team and state-of-the-art equipment, and to extend and expand their distribution. Its motto is ‘everyone’s welcome’, and the same applies to their CrowdCube campaign - enthusiasts can invest as little as £25 in return for a brewery tour and a free pint.

Visit www.crowdcube.com/redwellbrewing

SHERRY MAKES MERRY Have you tried the new Drake’s sherry bar in Norwich Lanes yet? It takes up the ground floor space underneath Bar Hawthorn, the popular cocktail bar in St Benedicts Street. Expect sherry, cocktails (sherry pina colada, anyone?), croquetas, 80s music and more. Oh, and there’s a Sherry and Tapas night coming up (March 20).

Visit www.drakesnorwich.com

BLISS BALLS

ROCKET FUEL Look out for RocketShip Sauces, a newish company based in Horstead in Broadland, and run by Graham Heard. At present there are two sauces, Rocketship Original and a slightly hotter one, RocketShip Supernova, and they are both made using a fiery blend of red bell peppers and habanero chillies. They certainly give your stews and soups a bit of a kick. The Original is £5 and the Supernova is £5.50. Stockists include Jarrold’s in Norwich.

More information at info@ rocketshipsauces.co.uk

Best wishes to Meg Wright and her new Norwich food business, Love Bites.

She is making small batches of vegan, gluten free, dairy free and sugar free treats from home, which are currently being stocked in various cafes and bars in Norwich. Meg recently returned from living in Sydney for 16 years, where she made the so-called bliss balls for her kids as a healthy snack.

Check out @thewrightlovebite on Instagram

SPARE SNACKS Suffolk wonky veg pioneer Spare Snacks has launched a new fruit and veg crisp range at East of England Co-op. Founded as Spare Fruit in 2016 by Ben Whitehead, it has also re-launched its Great Taste Award winning Pure range of 100% Apple, Pear and - brand new - Beetroot Crisps, alongside the new seasoned range: Pear & Ginger, Apple & Cinnamon and Beetroot & Apple Cider Vinegar Crisps.

Visit www.sparesnacks.com

LUXURY LODGES If you go down to the woods today - you’re sure to find 80 fabulous holiday lodges! Norfolk Woods Resort and Spa is a new park at Pentney, off the A47, between Swaffham and King’s Lynn, and all lodges are are available through Lowestoftbased Hoseasons. There is a gym, a spa, each lodge has a hot tub and lots of lovely mod cons, and The Bistro is a great onsite restaurant. Many lodges are dog friendly, too. We can’t wait to visit.

Visit www.hoseasons.co.uk

GARDEN CENTRE TRIUMPH Congratulations to our friends at the Lime Kiln Kitchen, based at Thetford Garden Centre, after coming second in UK-wide awards. The competition was run by the Garden Centre Association and attracted more than 100 entries. Catering Manager Lisa Billman says: ‘First place was won by a centre in Wales, which in fact makes us number one in England - I like looking at it like that!’

Visit www.thetfordgardencentre.co.uk

BREXIT HAMPERS The couple behind the Norfolk Deli in Hunstanton have come up with a timely way to mark March 29: Brexit Hampers! Mark and Rosie Kacary are offering customers two hampers created to celebrate the best of British produce (called Love ‘Em And Leave ‘Em and I’m Going To Leave You) and two which include European classics (Don’t Leave Me This Way and When A Lover Leaves You).

Visit www.norfolk-deli.co.uk

TWO MAGPIES BECOMES THREE We’re looking forward to the opening of the new Two Magpies Bakery site at Darsham in Suffolk, to add to the Southwold and Aldeburgh offering. It opens at the end of March/beginning of April with owner Steve Magnall saying: ‘We are moving the bakery and pastry production there and we’re going to have a bakery school and café.’ You’ll be able to learn how to make bread, doughnuts, pizzas and croissants.

Visit www.twomagpiesbakery.co.uk www.feastnorfolkmagazine.co.uk

BRAMLEYS AT THE BARNS Did you know there’s a new café at Hellesdon Barns, Norwich, called Bramleys Café and Cakery? Serving freshly ground coffee, homemade cakes, light lunches, brunches and afternoon teas, all are catered for, including those on a dairy or gluten free diet. And they are keeping it local, using Pye Baker, Swanton Morley Butchers, Candi’s Chutney, Kelly’s Bakery, Broadland Hams, and Coffee Quest.

Follow @bramleycc on Twitter

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Holiday Here!

WHO NEEDS ABROAD OR EVEN OTHER PARTS OF BRITAIN? OUR REGION IS BLESSED WITH PLACES TO STAY, WHETHER YOU AFTER A SPOT OF GLAMPING OR A BOUTIQUE HOTEL. HERE'S OUR SELECTION OF JUST A FEW. ENJOY! www.feastnorfolkmagazine.co.uk

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Stately Home

T

HE HOLKHAM LODGES, now with SALT holiday agency who are based on the Holkham Estate, are each unique to their setting and original purpose, but are at once enchanting and irresistible. All sleeping two, you can choose from the woodland hideaway that is Palmers Folly, the Grade 2 listed and very romantic gatehouse Palmers Lodge, S S Teulon-designed South Lodge, and the exemplary Grade 1 listed Triumphal Arch, designed by the renowned architect, William Kent. Which to decide upon?

What a wonderful dilemma to have!

No matter which lodge you choose, you have all that the Holkham Estate has to offer on your doorstep (that’s if you can bring yourself to leave your gorgeous retreat!). The estate is a wonderous mix of historical, cultural, farming and natural treasures. You can explore the Holkham Hall, open from April to October, recognised as on the region’s finest Palladian country houses. From internal grandeur you can look out and enjoy far-reaching views over the 25,000-acre estate. If you time your stay right, you can also enjoy the carefully-curated cultural calendar – including exhibitions and live theatre, to concerts in the Marble Hall and festive candlelit tours.

As well as the hall, your lodge will be surrounded by stunning parkland and farmland, including a walledgarden (home to the much-celebrated annual North Norfolk Food Festival each September). The grounds are ideal for cycling and feature many themed walks and trails, with bike hire available close to the courtyard, restaurant and gift shop. You can even take to the water on the lake

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P R O M O T I O N

Splendour

RESIDE IN A LUXURIOUS LODGE ON THE HOLKHAM ESTATE

VISI T

during the warmer months of the year - oh, Mr Darcy!

A major draw for visitors is the beach, often voted as the best in the UK, as well as the nature reserve that flank the estate to the east and west. It’s here, beyond the sand dunes, Corsican Pines and Holm Oaks where the widesweeping sands meet Norfolk’s famed ‘Big Skies’ that have inspired everyone from royalty, TV and film directors to landscape and fashion photographers. Film lovers may recognise it as the place where Gwyneth Paltrow was filmed in the last scenes in ‘Shakespeare in Love’. A trip to Norfolk isn’t complete until you have walked in her footsteps and stood in-awe at the never-ending horizon and seascapes; one of the most magical places on earth.

Head slightly inland, and you’ll find wetland grazing for tens of thousands of migratory birds, ancient woodland, parkland herds of Fallow and Red Deer and other livestock. The most exciting introduction in recent years being the herd of Belted Galloway Cattle, which you will be able to spot when walking along Lady Anne’s drive on your way to the beach.

What’s more, visitors staying at any of the Holkham Lodges will enjoy free car-parking and 10% off the multitude of Holkham businesses, namely The Victoria Inn, The Lookout, The Beach Café in Wells-next-theSea, the Courtyard Gift Shop and Café in Holkham park, Holkham Hall, Field to Fork Experience and the Walled Garden. What’s not to like?

ww w. sa ltn or fol k.c o.u k

See next month's issue of Feast Norfolk magazine for the chance to win a stay in one of these glorious lodges.

SALT, Hill Farm, Main Road, Holkham. Tel. 01328 887600. www.feastnorfolkmagazine.co.uk

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Barefoot

and Beautiful VISIT

ONE NORFOLK HOLIDAY COTTAGE COMPANY IS ALL SET FOR 2019!

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www.b arefoo tretrea ts.co.u k

WITH THE POPULARITY of staycations continuing to rise and a warm summer hopefully on the horizon, Barefoot Retreats is excited to see what 2019 has in store!

The company is a luxury holiday cottage rental agency that represents some of the finest luxury cottages and self-catering holiday homes in North Norfolk. From beautiful Norfolk cottage boltholes to fabulously large houses; the selection of hand-picked boutique luxury self-catering cottages in North Norfolk is both individual and unique. It provides guests the privacy and freedom of self-catering and perfectly balances it with the boutique hotel experience.

All of their luxury properties must meet the ‘Barefoot’ standard in order to join the ever-expanding portfolio and we’re confident that they will provide the ultimate backdrop to any North Norfolk break. All of our guests receive a complimentary welcome hamper packed with goodies, luxury linens and towels, fluffy robes & slippers and Noble Isle toiletries.

Of course, we don’t stop there our guests also receive access to our exclusive concierge service allowing our dedicated & passionate team to tailor-make your break to the finest of details, ensuring your holiday is a truly unique experience and the memories made are treasured forever. We’ll see you soon!

Barefoot Retreats, Church House, Overy Road, Burnham Market Tel. 01485 512245.

P R O M O T I O N

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A PUB WITH ROOMS THE THREE HORSESHOES IS A FAMILYOWNED AND FAMILY-RUN PUB AND B&B IN WARHAM, JUST OFF THE COAST ROAD BETWEEN WELLS AND STIFFKEY THE B&B IS COMPRISED OF six stylish but cosy rooms. All the rooms provide an atmosphere of home away from home- or perhaps the way we would like our homes to be!

Named after our favourite local villages, each room has been individually styled to ensure maximum comfort. We have a particular soft spot for the Holkham room as it was the first room that we opened in 2017.

VISIT

www.warehamhorseshoes.co.uk

Nestled in what used to be a cottage adjoining the pub, the Holkham room overlooks the quiet and pretty village of Warham. A king-sized bed with luxurious linen will be a welcome rest place after a long walk to Wells beach, Holkham Hall or Warham’s very own iron-age fort. The room boasts a stunning bathroom with a Victorian bath and a spacious shower.

Don’t forget to come into the pub itself for a hearty meal and traditional pudding topped off with a crisp glass of wine or pint of ale. As for our breakfasts, we can promise you, you won’t be disappointed.

The Three Horseshoes, 69 The Street, Warham Tel. 01328 710547.

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NAME C O L U M N

SET IN THE NORFOLK COUNTRYSIDE NEAR HOLT, VALLEY FARMHOUSE IS A PERFECT HOLIDAY HIDEAWAY

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A FAVOUR ITE

E S U O H M R FA VISIT

www.norfolkhideaways.co.uk

VALLEY FARMHOUSE IS A SUPERB brick and flint Grade II listed farmhouse set within seven acres of grounds in the village of Gunthorpe, one of the prettiest villages in North Norfolk. Totally refurbished in 2018, the property offers privacy, luxurious accommodation and easy access to world-class beaches and the pretty market town of Holt.

Dating back to the late 16th century, with a stair tower added in the late 17th century, this property oozes old world charm with many original features including vaulted ceilings, uneven floors, extra wide floor boards, thick heavy doors, stone and pamment floors, Inglenook fireplaces and even a bread oven.

With modern day comforts throughout and gorgeous interiors which have been thoughtfully and stylishly designed, using rich colours and beautiful fabrics, you will be captivated by this very special property.

There are five bedrooms with sumptuous beds featuring Tempur mattresses, plus four beautiful bathroom suites, so this property sets out to impress. On the ground floor you’ll find a large well-equipped kitchen with Aga, a sunny dining conservatory with double doors that lead out to the terrace overlooking the pond and a dining hall boasting a bespoke 3-metre dining table that cries out for decadent dinners and lazy lunches. Retire on an evening to the large sitting room with huge TV and log burner. Extra touches which make this property special include Bluetooth Roberts radios, a stocked drinks trolley with honesty box and hand crafted South African Wonki Ware dinnerware.

Head outside and you’ll discover meadows, gardens and an orchard, pond, lake and a small stream.

Valley Farmhouse is a particularly romantic Norfolk hideaway that will appeal to those who may want to celebrate a special occasion or are just longing for a chilled-out weekend with friends or family.

Valley Farmhouse, Gunthorpe, near Holt, sleeps 9 and is dog-friendly. Prices start from: £1334 (3 nights) or £1647 (7 nights) www.norfolkhideaways.co.uk Tel. 01485 211022

www.feastnorfolkmagazine.co.uk

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VISIT

Wine and dine in style at Congham Hall Hotel, near Sandringham WHETHER YOU ARE looking for a relaxing place to stay, a base while you are exploring the Norfolk coast or simply an interesting bolthole, then look no further!

Congham Hall, set in 50 acres of beautiful parkland on the edge of the Sandringham Estate, has been welcoming guests for over 30 years. Following a change of ownership in 2012, the hotel is now one of Britain’s leading country hotels.

With 26 individually designed bedrooms, including 11 garden rooms with private terraces, a ‘state-of-the-art’ spa which includes a 12-metre swimming pool, a thermal suite

with sauna, steam, experience showers, an outdoor hot tub and full list of treatments available with Elemental Herbology products, we can guarantee you won’t want to leave. With fresh local produce being served in the restaurant, dinner is often a highlight, we recommend you try the Congham sharing pudding plate or the fig tart.

Rooms are from £229 including dinner and breakfast. Book spa treatments in advance of your stay to avoid disappointment.

Congham Hall Hotel, Lynn Road, Congham, King's Lynn Tel. 01485 600250.

Coastal Living -

P R O M O T I O N

VISIT

norfolkcoastholidaycottages.co.uk

WITH SPECTACULAR VIEWS overlooking several of North Norfolk’s iconic landmarks including Hunstanton Lighthouse and St Edmund's Arch, Sea Folly is the latest property to be added to Norfolk Coast Holiday Cottages’ portfolio.

It has been given a major, no-expense-spared makeover, updating and extending a small sea-facing house into a luxurious holiday let. Inside, an entrance porch leads into an open-plan kitchen, dining and living room space with a wall of bi-fold doors. These open fully to reveal a large private, mature garden with outdoor dining furniture, BBQ, plus a hot tub (optional hire).

The full-size, fully equipped kitchen features a range cooker, American fridge freezer and microwave while the stylish dining area seats eight. Next to this, three turquoise sofas, a flat screen TV and wood burner make a comfortable space to relax and unwind. The entire area is decorated in a chic coastal style and is crowned by a massive skylight which allows light to flood in during the day and can be lit up at night with a crown of LED lights.

Off the kitchen, a handy cloakroom with utility leads on to four double/twin bedrooms, two en suite, plus a family bathroom and separate wc, with reclaimed wooden

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ENJOY A STUNNING SELF CATERING PROPERY WITH DRAMATIC SEA VIEWS

headboard, and desk seating. The property accommodates eight, plus two well-behaved dogs. An oak staircase leads to a second-floor lounge area with small kitchen area, bi-fold doors and balcony with sea views, making it the perfect place to catch one of Hunstanton’s legendary eastmeets-west sunsets over a sundowner… or three.

Norfolk Coast Holiday Cottages, Old Hunstanton Road, Old Hunstanton, Norfolk Tel. 01485 532896.

www.conghamhallhotel.co.uk

A Norfolk Bolthole

UFFORD PARK -

P R O M O T I O N

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A Suffolk

Secret

DISCOVER A HIDDEN TREASURE FOR ALL TO ENJOY - UFFORD PARK

www.uffordpark.co.uk

www.feastnorfolkmagazine.co.uk

VISIT

UFFORD PARK Hotel, Golf and Spa offers something for every member of the family. Set in 120 acres of historic parkland and located on the edge of Woodbridge, the family-run, dog-friendly hotel boasts 90 spacious bedrooms, many with balconies where you can relax and enjoy beautiful views of the picturesque, 18-hole golf course.

Whether you’re a keen golfer, seeking a relaxing spa experience or you’re looking for a family-friendly base to enjoy all that Suffolk has to offer, Ufford Park Hotel really is a hidden treasure.

The hotel celebrated its 25th anniversary in 2017 and has recently undergone an extensive refurbishment programme. Nearly all of Ufford Park’s 90 bedrooms have now been refurbished and The Park Bar and Restaurant has also undergone a stunning transformation.

Whether you choose to dine in The Park Restaurant or enjoy a snack in The Park Bar, the hotel offers good quality food made using locally-sourced ingredients. Afternoon Tea is a particular favourite with guests, particularly during the spring and summer months.

For keen golfers, its 18-hole, Par 71 (SS 71) awardwinning golf course is generally regarded as an ‘enjoyable yet stern’ test of golf. Ufford Park’s dedicated team of greenkeepers work tirelessly to keep its course playable, no matter what the weather. Ufford Park Golf Course has recently been voted in the Top 100 golf courses in the UK

by Today’s Golfer, as well as coming runner-up at the Golf Environmental Awards 2018 for Operation Pollinator.

Golfers can while away time, practising their stroke on Suffolk’s only two-tier, floodlit driving range, browse around the AmericanGolf superstore or visit The DoctorGolf Teaching Academy to perfect their swing. Pay and Play golf starts from as little as £20.

Congo Rapids Lost World Adventure Golf opened at Ufford Park in 2016, providing an outdoor leisure activity that can be enjoyed by family members of all ages.

If golf’s not for you, our Leisure Club has an indoor swimming pool with poolside, sauna, steam room and spa bath, as well as a recently extended gym. Or why not visit our Thermal Suite Spa where you can relax, revitalise or restore in the hydro-pool, aroma steam room, mineral grotto or lay down and look at the ‘stars’ in the relaxation zone? You can also add beauty treatments to maximise the benefit of your experience.

One of the benefits of visiting Ufford Park Spa is you are only required to book your therapy time slot when booking your stay, not the actual treatment. All beauty therapists at Ufford Park are fully-trained so they are able to offer any treatment that suits you.

If you are visiting from further afield, you can stay in one of our 90 en-suite bedrooms from just £99 per person.

Use us a base to explore; visit the many local attractions including Sutton-Hoo, Framlingham and Orford Castle, the world-famous Snape Maltings, or the coastal towns of Aldeburgh and Southwold and of course, the beautiful Suffolk countryside.

All facilities are available to residents or non-residents, seven days a week. And the resort is easily accessible from the A12 with ample free parking and free Wi-Fi available throughout.

Ufford Park Woodbridge Hotel, Yarmouth Road, Melton, Woodbridge Tel. 01394 383555.

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Is this the most

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dog friendly place to stay in Suffolk?

VISIT

www.letheringhammill.co.uk

LABRADOODLES TEDDY AND AMBER INVITE DOGS AND THEIR OWNERS TO STAY! JACQUI AND RICHARD GOODING of Letheringham Water Mill Cottages near Woodbridge in Suffolk have blown away the cobwebs from traditional dog friendly holiday cottages with their award-winning 5* exclusive portfolio.

The couple were also winners of the 2017 Visit England Dog Friendly Business Award and are so proud of their beautiful corner of rural Suffolk. Close to the Heritage Suffolk Coast this is a wonderful place to relax with two and four legged friends. There are four riverside decked cottages all set beside the River Deben in seven acres of trees and greenery at this historic Grade II Water Mill.

The site is very safe and dogs are encouraged to run free.

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However, this is not just a really dog friendly place to stay. This is a place where no compromises on quality have been made, no corners cut. No attention to detail has been spared and all of the cottages are designed to the highest standards with bespoke kitchens and stunning bathrooms throughout. Beautiful interiors abound and both owners and dogs will enjoy a luxurious stay.

Letheringham Water Mill Cottages, Hall Road, Letheringham, Woodbridge. Tel. 01728 747186.

Email. enquiries@letheringhammill.co.uk

P R O M O T I O N

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DOWN on the farm ENJOY COUNTRY LIVING AT THESE NEW, PURPOSEBUILT HOLIDAY COTTAGES JUST OUTSIDE NORWICH

Fielding Cottage Norfolk Holidays, Fielding Cottage, Colton Road, Honingham. Tel 01603 880685. Visit our website for more details.

www.fieldingcottagenorfolkholidays.co.uk

access into the city.

There are two houses and an apartment and they sleep between two and four people. If all hired together, they can cater for up to 10 people.

Be sure to pop into the Goat Shed, the wonderful onsite shop which sells the farm's own goats' cheese which is delicious.

VISIT

SET ON A SMALL WORKING FARM, Fielding Cottages, launched in 2017, offer a real home-from-home. They are bright, clean and modern with a cosy, country twist and have access to a private, spacious lawn so there's plenty of room for outdoor fun and games. Add in a shared laundry room, a games room, free membership of a nearby health and fitness club and a very good local pub, and the cottages are a great base for a holiday that makes the most of rural life and also offers first class facilities and easy

spicer's -

P R O M O T I O N

Beside The Sea

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www.theglobeatwells.co.uk/spicers

JUST A STONE’S THROW from one of Britain’s best beaches, there’s no better place for a break than Spicer’s holiday house which sits on the leafy, Georgian green of The Buttlands, Wells-next-the-Sea. After days spent crabbing, building sandcastles or relaxing in a quintessentially English beach hut, stay at Spicer’s, a large Georgian house ideal for families and groups of friends With a huge kitchen/dining room, elegant sitting room and a separate games room, the house has four en-suite bedrooms which offer guests a spacious, boutique base for a cool holiday on the coast.

Nearby day trips include seal spotting, bird watching and alpaca trekking. The beach hut comes complete with deck chairs, picnic blankets, games and tea making facilites - all you need to make a perfect day at the seaside.

VISIT

ENJOY A FAMILY HOUSE IN THE PRETTY SEASIDE TOWN OF WELLS-NEXT-THE-SEA

Availability throughout March and April.

Spicer's, The Buttlands, Wells-next-the-Sea. Tel. 01328 710206.

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Back to Nature VIS IT

w w w.w es tl ex ha m

BOASTING TREEHOUSES AND GLAMPING, WEST LEXHAM IS A GORGEOUS SPOT FOR R&R

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WITH SIX LUXURY TREEHOUSES and seven glamping bell tents, set in 21 acres of wonderful Norfolk countryside, West Lexham is the place for revitalisation and wellbeing.

With private woods, water meadows and the River Nar, there is wild swimming, rowing boats, a heated swimming pool as well as a tennis court, campfire, wood-fired pizza oven, Japanese garden and masses of wildlife.

It’s the perfect destination for sustainable travel as it uses renewably-powered heating and solar panels, with eco-building techniques, and its characterful reclaimed materials create a quirky and creative atmosphere. Plus there’s deliciously mineral-rich drinking water from a rare fresh chalk aquifer.

Families love it, you’re near a great pub (The Dabbling Duck) and the beaches of North Norfolk are half an hour away!

West Lexham, West Lexham Manor, King's Lynn. Tel. 01328 710206.

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34 MARCH 2019

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Street Cred

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SARAH HARDY HEADS TO A NEWISH INDIAN RESTAURANT IN NORWICH WHERE STREET FOOD, BUT NO BEER, IS OFFERED!

VISIT

www.dhaba15.co.uk

AFTER ALL THAT FESTIVE EXCESS, all that comfort food and then all those low fat options, what I needed was a decent curry. Something to blow away the cobwebs and get my taste buds going again.

I love food with a bit of a kick and was taken with reports on Twitter of a new restaurant on Magdalen Street in Norwich called Dhaba at Fifteen, which serves Indian street food. To be honest, I didn’t really know what this meant, but a quick nosey at their online menu revealed all your favourites like Biryanis, Bhunas and Kormas but also some more interesting options, many of which I hadn’t tried before.

How does North Indian Lamb Fry sound? Or Sri Lankan prawn curry, Mandarin Chicken or Delhi butter chicken?

It’s a case of dive in and enjoy - with vigour - which my husband and I did! We eyed up the choices with a few papadums (with a very nice pineapple yogurt as one of the accompanying relishes), before I settled on lemon basil pepper tikka (£6.50), a chicken dish that was succulent, with wonderful tandoori spices and a touch of sharpness, too.

Himself had patha chaat (£5), which was kale in a crispy chickpea batter with Greek yogurt, pomegranate seeds and various chutneys, and was described as robust, with plenty of depth.

Then I almost opted for Kashmiri rogan lamb shank (£13.50) but instead went for Persian beef curry (£11) which had lots of coconut cream, nutmeg and coriander, with a touch of chilli, too. It was rich and creamy and I chose pilau rice (£3) to accompany it.

A dhaba is a roads ide restauran t in India!

My husband went for the South Indian vegetable curry (£9) which came packed with cauliflower, potato, and curry leaves plus tamarind and yet more coconut milk. He opted for boiled rice (£3) and felt it was a tasty dish, with chunky pieces of veg in what seems to be their trademark creamy sauce.

Next time I fancy having a selection of their side orders which sounded great but I didn’t dare order as I always, always over order! Sweet potato fries with chilli, spinach fritters and mushroom garlic bhajis? Yes please!

All the dishes are delicately prepared, well seasoned and give off wonderful aromas. And the food has a definite contemporary vibe to it which is reflected in the surroundings - think booths, arty pictures, wooden floors and a general stripped back feel.

The place is run by two cousins, Jahangir Alom Ali and Juned Ahmed Ali, who are very hands on and very smiley indeed and the whole place has a relaxed atmosphere.

The only one downside for me was that I really fancied a long, cool beer. Not sure why but I sure did - and I hadn’t read the small print. The cousins have no licence and you can’t take your own booze so it was a sparkling mineral water for me which my liver was probably pleased about!

Others tried the the mocktails, including a decent looking mojito, and yogurt-based lassi drinks.

I took solace in a nightcap on the way home at the nearby Last Wine Bar! Dhaba at Fifteen opens Tuesday to Sunday from 5-10pm so doesn’t attract the boozy after pub crowd! And there is a comprehensive takeaway menu, too.

www.feastnorfolkmagazine.co.uk

Let’s Get Cosy!

COSY CLUB IS NORWICH’S LATEST HOT OPENING SO SARAH HARDY WAS STRAIGHT THERE TO CHECK OUT THE COCKTAILS, FOOD AND GORGEOUS INTERIORS!

WELL, COSY CLUB IS REALLY QUITE SOMETHING, with a very striking décor.

Located in the former NatWest bank on London Street, right in the heart of Norwich, it has been lovingly restored to something quite special.

From the steps that lead up to the enormous front door, to the high glassdomed ceiling, stately Georgian pillars, chandelier lighting, dramatic fabrics and wallpapers, the new restaurant and its lavish bar have more than their share of oomph.

Much has been made of the listed building’s original features, including an internal stone staircase and the bank vaults, and there’s a very pleasing Art Deco vibe to it all although the bosses say they don’t want to pigeon-hole themselves into one particular look.

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Elegant Brunch (what else!) with masses of bacon, avocado, kale, tomatoes, a poached egg and lord knows what else. It was great colourful with plenty of flavour in there, too.

Emma, quite the expert these days with veggie breakfasts, went for their version and was pleased, too, praising the scrambled eggs in particular. Mine cost £8.25 and hers was £7.95 and both dishes seemed good value to me.

For some reason, possibly sheer greed, we felt like something a little sweet after our healthy dishes so we tried their Sharing Pudding for two (£9.95) which gave us tastes of cinnamon doughnuts, lemon posset, chocolate brownies and salted caramel shortbread. We didn’t quite come to blows but it was hard to share as they were all lovely - although the slurpy posset was literally hard to share as you had to spoon it up. Just as well we are good friends!

www.cosyclub.co.uk

www.feastnorfolkmagazine.co.uk

VISIT

It’s certainly eclectic, with staff in vintage outfits that might include braces, headscarves, much check, floral frocks and more. It’s all great fun and a tad tonguein-cheek.

Set over three floors, the main dining room, on the ground floor, can seat up to 180 diners and proudly claims to serve British food. There are some real favourites including fish and chips, game stew, macaroni cheese, burgers, steaks, salads and roast chicken. Desserts include a chocolate and orange torte and their hugely popular melting chocolate bombe which probably says all it needs to!

Prices are very accessible, with mains from just under a tenner, and there seem to be plenty of tempting offers like a breakfast club deal and cocktail specials.

Tapas is a popular option and the buzzy opening night saw many of us invited guests tuck into Scotch eggs, with eggs wrapped in black pudding, popcorn bacon and pulled chicken and chorizo with crispy potatoes.

They were quite hefty numbers and three dishes (at £13.95) is definitely enough for one! I’d have swapped in a veggie or salad choice but it was great to try a little something!

I returned with deputy editor Emma for brunch a couple of days later as it is always good to see a place operating ‘normally’.

As we examined the interiors again, with Emma just as impressed, I ordered the Very

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the boathouse ormesby broad

A warm welcome is guaranteed at our magical waterfront location, overlooking the beautiful Ormesby Broad.

Traditional pub dining with some tasty chefs specials. Eat, drink, relax and enjoy The Boathouse.

Booking advisable: 01493 730342

The Boathouse, Ormesby Broad, Eels Foot Road, Ormesby St. Michael, Norfolk NR29 3LP

www.theboathouseormesbybroad.co.uk

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cosy club

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There are separate vegan and gluten free menus, and mention must be made of the extensive cocktail and mocktail lists - I’ll be after a Cherry Bakewell cocktail next time I go in. With rum and amaretto, it sounds pretty good to me! There are also several gins, vodkas and rums on offer, with cocktail master classes also held.

However, this isn’t really the place for local produce; I only spotted Wild Knight vodka from near Swaffham on the drinks menu although there are plans to introduce local beers.

The chain, founded in 2010, has more than 20 restaurants in other locations, including Ipswich, Manchester and Liverpool. It was set up in the West Country by three friends, Dave Reid, Alex Reilley and Jake Bishop, and two, Alex and Jake, are still involved - it’s Alex who keeps a firm eye on the look of a place, heading up the design team.

Mention must be made of the three private dining rooms: The Oval Room, on the ground floor, has space for around 12 people, while The Vault, down a level, can accommodate around 20 and includes a private bar.

The upstairs AW Russell room, which can fit 25 to 30 diners is, in a nod to the building’s history, named after a gun-carrying bank messenger of the former National Provincial Bank - which occupied the site before NatWest.

They look like great party spaces to me - we just need an excuse for a knees up now!

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SHUCKS! IN THIS MONTH ’S PHOTO ESSAY, WE LOOK AT HOW FORMER SINGER IN BRIT AWARD-WINNING CLASSICAL VOCAL GROUP BLAKE, JULES KNIGHT, HAS TURNED HIS LOVE OF FOOD (AND OYSTERS IN PARTICULAR) INTO A NEW BUSINESS. EMMA OUTTEN REPORTS

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VISIT

www.thenorfolkoystermen.com

PICTURE CREDIT: JULES KNIGHT AND MIMI EMMETT

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IMAGINE FINDING YOURSELF at a North Norfolk wedding this summer and the dashing young man shucking oysters in front of you just so happens to be Jules Knight, former singer in classical vocal group, Blake?

It could happen! Jules, who went on to act in Holby City and The Royal (playing Liz Hurley’s lover), set up The Norfolk Oystermen, just over a year ago. ‘Life as an actor is quite precarious,’ explains Jules. ‘I’ve always thought about starting a business, and doing something related to food seemed an obvious choice - I’ve always been a lover of local produce.’

Jules moved up to Norfolk – near Brancaster to be more precise - two years ago, and comments: ‘There is such fantastic seafood on the North Norfolk coast: lobsters, crab and oysters.’

Meeting shellfish supplier Cyril Southerland gave him the idea of The Norfolk Oystermen. ‘I could see a bit of a gap in the market. I loved the idea of being at a party and saying to someone ‘do you want an oyster?’ and then opening it up in front of them; being the guy with a bucket attached to a belt around his waist, a bit like a ‘shots girl’!

There’s a bit of theatre involved in that.’

The concept of ‘roaming oyster shuckers’, whilst mingling amongst guests at events, is a fairly new one. But Jules says: ‘It’s going really well. We’ve started to get a lot of enquiries about weddings and general events.’

And he adds: ‘There’s such an amazing history with oysters.’ The mobile business has its very own Victorian Oyster and Champagne Bar, ‘similar to when there were oyster sellers on the streets.’

Working closely with Ben Southerland nowadays, ‘the oysters are fresher than you would find in a top London restaurant,’ says Jules. There’s a selection of homemade dressings to accompany them, anything from the old classics, such as shallot vinaigrette, zingy lemon wedges and trusty tabasco, through to orange and fresh chilli, Cromer crab and grapefruit, strawberry and black pepper and mango and lime. ‘We try to be innovative with new toppings,’ says Jules, ‘oysters are very versatile.’

www.feastnorfolkmagazine.co.uk

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MARCH

AT STRATTON S Mother’s day evening menu Sunday 31

£15pp 2 cours es /

st £20pp 3 cours es

Flower show th ed afternoon teem a £16.50pp

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.

Mother’s da afternoon y ‘Best of’ Friday 29th Ma tea weekend rch

- Monday 1st April £28.50pp incl a glass of prosecco

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

W E D D I N G S D I N N E R

PA R T I E S

B U F F E T S S H O O T I N G

PA R T I E S

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

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

Celebrate British Pie Week 2019 4TH –10TH MARCH

THE WELLS CRAB HOUSE SEAFOOD RESTAURANT

Join us to celebrate British Pie Week and enjoy our award winning pies! A special offer available throughout the week 5 pies for £15 available in Walsingham, Heacham and our Norwich market stall.

Walsingham

Heacham

Norwich Market

Guild Street Walsingham, Norfolk NR22 6BU t: 01328 821877

Norfolk Lavender Lynn Road, Heacham, Norfolk PE31 7JE t: 01485 570002

Row F, 124/125 Norwich Market Norwich Norfolk NR2 1ND t: 01603 621966

www.walsingham.co

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

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The Norfolk Oystermen can be found at Creake Abbey and Bayfield Farmers’ Markets, this year’s Big Feastival on Alex James’ Farm in the Cotswolds and the Hampton Court Palace Festival of Summer Concerts. ‘We are going to be as national as we can,’ says Alex, who still travels the world as a singer from time to time - he found himself singing in Dubai on New Year's Eve, for example. Has he been asked to burst into song whilst shucking an oyster? Not yet, but he is toying with an idea: ‘I have considered an ‘oyster quartet’ - watch this space.’

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The Norfolk Oystermen are teaming up with the Dial House in Reepham for a Pairing Dinner on March 7.

www.feastnorfolkmagazine.co.uk

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MY LIFE ON A pLATE TREVOR CLARK IS THE NEW EXECUTIVE HEAD CHEF AT THE HOSTE IN BURNHAM MARKET AND REVEALS A LOVE OF FRESH BREAD ROLLS - AND A SENSE OF FUN!

Where did you train?

I was classically trained in the Royal Navy where I spent 8½ years. Since then I have continued learning from the people I have worked with. My aim is to never stop learning, with my focus now to inspire the love of food.

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TREVOR CLARK

Who are you and where do you work?

My name is Trevor Clark and I’m the recently appointed Executive Head Chef at The Hoste in Burnham Market.

VISIT

www.thehoste.com

Who is your favourite chef?

My all-time favourite chef has to be Jason Atherton, judging by the amount of his books I have. My wife thinks it’s a bit of a man crush.

Where do you like to eat out in Norfolk and beyond?

My two favourite restaurants are Benedicts and Farmyard in Norwich. I keep promising my wife that we’ll go to Shiki so I really need to take her there next!

What three ingredients are always in your cupboard?

Bread flour, yeast and lentils. What’s better than fresh, fluffy bread rolls straight from the oven? A delicious curried lentil broth to dip them in!

Tell us something we don’t know about yourself?

When I was in the Navy, we had a pretty demanding Chief Petty Officer in the kitchen. You could say we didn’t always see eye to eye. When it came time for him to move on to his next assignment, he decided that he would take my favourite kitchen mixer with him, and for closure I had to put it in his car. He got the mixer delivered to his car, but with the internal parts replaced with a post-it note!

Sorry Chief.

What’s your foodie guilty pleasure?

Salted butter to go on those steamy rolls! But for more of a treat, my daughter and I share a love for lemon tart – so much so that Gabi’s lemon tart is almost always on the menu.

www.feastnorfolkmagazine.co.uk

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RECIPE OVERLEAF

What’s your foodie prediction for the coming few months?

I think we are going to see a shift in the fish market with the slightly fewer mainstream species coming to the forefront, both for the consumer and on restaurant menus.

There’s quite a bit of uncertainty in the country at the moment which may well affect our highly complex fishing industry. Ethically and sustainably caught will still be important, as will knowing where our fish comes from.

We can probably expect to see delicious types such as cuttlefish more frequently on the menu.

Describe a perfect meal?

My mom’s chicken pie. It was a childhood favourite with a very light flaky soda-water shortcrust pastry. Whenever we go back to visit my mom and dad in South Africa, that’s always the first meal we have together.

One stop catering company Ginger Lily offers bespoke packages and high quality food and drink solutions for any party, event or occasion - large or small

Seasonal and locally sourced ingredients alongside foods and flavours from around the world

Mouth watering menus for all tastes

Canapés • Intimate Dining Menus • Shoot Dinners • Grazing Tables Hot & Cold Buffets • Working Business Sandwich Lunches Tasting Menus • Barbecues • Paella Book now for an over the phone or face to face consultation with Sam and his team!

www.gingerlilycatering.co.uk

Middle of nowhere, centre of everywhere!

Fresh, local and seasonal is our ethos here at the Saracen’s Head, so come and enjoy a delicious, locally sourced meal with us Open for Lunch and Dinner: Tuesday-Saturday lunch orders from 12.00-2pm. Sunday Lunch 12.30-2.30pm.

Closed Monday Lunch.

Tuesday-Saturday dinner orders from 6.30-8.30pm. Monday 6.30-8.00pm.

Closed Sunday evening.

TAKEAWAY CRABS & LOBSTER AVAILABLE FROM 10AM

You are always best to make a booking.

Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk

G re Dinneart Spr ing B r ea k f , B e d & a s t De See al we b fo sit r det

OPENING TIMES: SUN-THURS 10-5pm; FRI-SAT 10-8pm SERVING FOOD FROM 12 with Surf and Turf on Friday and Saturday CALL US: 01263 837359 OR 07572 290793 CROMER ROAD, WEST RUNTON, NORFOLK, NR27 9QA

www.rockybottoms.co.uk

www.saracenshead-norfolk.co.uk

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LEMON TART

TE HOS

INGREDIENTS FOR THE SWEET PASTRY: 260g of plain flour; 100g of icing sugar, sieved; 30g of ground almonds, sieved; 125g of butter, diced, at room temperature; 2 eggs, beaten; 1 egg yolk, for brushing FOR THE TART FILLING: 10 eggs; 280g of caster sugar; 300ml of double cream; Juice of 6 lemons

trevor clark's recipe for

METHOD TO MAKE THE PASTRY: Tip all the ingredients, except the eggs, into a large bowl and rub together until it resembles a sandy crumb. Add enough of the beaten egg to bring the pastry together into a smooth ball. Wrap in cling film and rest in the fridge for 20 minutes. Roll out on a floured surface to 1/8 inch thickness and then line a greased tart case.

Cover the pastry with a sheet of baking parchment and fill with baking beans .Blind bake for about 25 minutes at 160°C full fan.

Remove the baking beans, brush with the egg yolk to fill any small cracks and bake for a further 4 to 5 minutes.

with rhubarb sorbet, rhubarb gel and a milk crumb

is in season, I’ve 'As forced rhubarb rhubarb sorbet, served mine with a lk crumb. But rhubarb gel and a mi on its own!' it’s also delicious

TO MAKE THE FILLING: Place all the ingredients into a bowl and whisk together. Pass through a fine sieve into a jug. When your pastry is ready, pour the mixture into the pastry case while it is in the oven (it’s easier this way as you won’t spill any!) Bake at 140°C (no fan) for around 30 to 35 minutes; it should have a slight wobble in the middle. Cool on a wire rack before slicing.

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OUR FREE FROM RECIPE WRITER SARA MATTHEWS HAS ANOTHER TWO DISHES FOR YOU THIS MONTH, INCLUDING A PESTO MADE WITH WALNUTS

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

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Roasted Cauliflower Soup [Serves 4-6]

This delicious roasted cauliflower soup is creamy, satisfying and is naturally gluten free and vegan – and, for those watching your waistline, made without the addition of any oils or fats.

METHOD Pre-heat the oven to 180°C. Line a large roasting tin with baking parchment, add the cauliflower, chopped onion and garlic, and 3tbsp of your stock, then sprinkle over the cumin seeds, cumin, turmeric, smoked paprika, ground ginger, black pepper and chilli flakes. With a large spoon, stir and turn to coat all the cauliflower in the spices. Roast in preheated oven for 25-30 minutes until cooked and golden. Turn your cauliflower halfway through to stop from burning and ensure an even bake. Meanwhile, in a saucepan, add half (500ml) of the stock with the chopped potato, bring to a boil then turn down to a simmer for 10-15 minutes, until the potato is cooked. Once the cauliflower is cooked, add to your pan, along with your chopped fresh coriander (you can reserve some of the cauliflower for garnish) and, using a stick blender, blend your soup until you get a creamy texture. Add more of your stock, if too thick, to reach your desired consistency.

INGREDIENTS 1 large head of cauliflower, washed and broken into florets; 1 large onion, roughly chopped; 3 cloves of garlic, chopped; 1 litre of vegetable stock; 1tsp of cumin seeds; 1/2tsp of turmeric; 1tsp of ground cumin; 1tsp of smoked paprika; a good pinch of dried chilli flakes (depending on your taste); 1/2tsp of ground ginger; a good grind of black pepper; 400g of white potatoes, roughly chopped into large chunks; 1tbsp of chopped fresh coriander

ROASTED RED PEPPER PESTO PASTA

This soup will keep in the fridge for 3-4 days and can be frozen.

SERVES 4-6

WITH WALNUTS

INGREDIENTS 350g of dried gluten free pasta; 1 aubergine, sliced FOR THE PESTO: 20g of walnuts, toasted; 2 cloves of garlic, chopped roughly; large handful of fresh basil (about 30g); 1 jar of roasted red peppers, drained (drained weight 320g); 1tbsp of nutritional yeast; zest and juice of 1 lime; freshly ground pepper METHOD Bring a large pan of water to the boil, add your dried pasta and cook according to the packet instructions.

In a food processor, add the toasted walnuts and pulse until finely chopped, then add the drained peppers, basil, garlic, nutritional yeast, lime juice and zest, and black pepper. Blitz until you have a blended pesto, then decant into a jar or tub. Heat a griddle pan and add a splash of water - if it bubbles and sizzles the pan is hot enough.

Add your sliced aubergine and cook for a few minutes each side until soft and charred, you may have to do this in two batches depending on the size of your pan.

In a large pan over a medium heat, add your cooked pasta, several large spoonfuls of the pesto and heat through - carefully stirring to coat the pasta but being careful not to break it up. Add your aubergine slices and stir to coat in the pesto. Serve immediately. This is delicious sprinkled with vegan Parmesan and chopped walnuts.

The pesto can be kept in the fridge for 5 days. www.feastnorfolkmagazine.co.uk

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Pasta is a great quick and easy lunch or dinner, and this pesto uses walnuts – they add a delicious flavour combined with the red peppers (however, if you have a nut allergy replace with pine nuts).

The pesto is also tasty on warm gluten free bread or drizzled over roasted vegetables.

EXTENSI VE RANGE OF OILS AND DRI ED GOODS

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

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MEAt-FREE FOR

MOtHERS DAY

JULIA Martin

IN HER LATEST COLUMN, JULIA MARTIN OF PURPLE PLUM CATERING, CONVERTS HER STEAK LOVING MOTHER TO THE DELIGHTS OF A VEGAN WILD RICE SALAD IN TIME FOR MOTHER’S DAY

INGREDIENTS 175g of wild rice, rinsed; 1/2tsp of fine sea salt; 2 medium sweet potatoes, peeled and sliced into 1 inch cubes; 11/2tbsp of extra virgin olive oil; 230g of raw pepitas (green pumpkin seeds), sunflower seeds, chopped pecans or almonds, or any combination thereof; 140g of rocket; 65g of tofu, crumbled; 65g of spring onions, thinly sliced; 30g of dried cranberries FOR THE GINGER DRESSING (THIS MAKES EXTRA) 1/2cup of extra virgin olive oil; 2tbsp of apple cider vinegar, to taste; 2tbsp of Dijon mustard; 1tbsp of maple syrup or honey; 2tsp of finely grated fresh ginger; 1/2 tsp of fine sea salt; about 20 twists of freshly ground black pepper METHOD 1. Bring a large pot of water to boil, add the rinsed rice and continue boiling. When the rice is cooked, season with 1/4tsp of salt 2. Meanwhile, to roast the sweet potatoes: Preheat the oven to 220°C. Line a large, rimmed baking sheet with baking parchment. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with 1/4tsp of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, turning halfway. Leave the oven on and put the sweet potatoes aside to cool 3. To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside 4. Combine the rocket, wild rice and roasted sweet potatoes in a large serving bowl or platter. Spread the seeds and/or chopped nuts on your parchment-covered baking sheet. Bake for 3 to 4 minutes, until lightly golden and fragrant. Spread the toasted seeds/nuts over the salad. Top with the crumbled tofu, spring onions and dried cranberries. Drizzle most of the dressing on top. Toss to combine. www.feastnorfolkmagazine.co.uk

www.purpleplumcatering.co.uk

SERVES 2-4

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WILD RICE SALAD

MOTHER’S DAY is fast approaching! My mother’s favourite meal is steak but I have started to tempt her with all things vegan. She is intolerant to chilli so I have to work hard at making things safe but flavoursome for her.

This salad recipe came to be by accident. In a state of impending ‘hanger’, I threw together the leftovers scavenged from my fridge: fresh rocket, cooked wild rice, baked sweet potato fries, and ginger dressing.

I topped it with the leftover toasted nuts and seeds sitting in a bowl by the sink, and somehow summoned the energy to add some crumbled tofu!

Spicy rocket offers a nutritious, green base, whereas the fresh ginger in the salad dressing balances the sweetness of the caramelized sweet potatoes. I’ve been obsessed with wild rice in salads lately, since it offers such a great, chewy-tender texture and nutty flavour.

Crumbled tofu, spring onions and dried cranberries round it off to create a bold, beautiful salad. This is a meal-in-a-bowl situation.

E V E N T S C O M PA NY ING AND AT E R C N D V E G E TA R I A N W H I C H A N A D G E E V FOOD D S E A B URC ICH LY SO W L R A N O LO C A IN S S E N RU LIS IA CIA L E JU SP

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THIS MONTH, WE’RE GIVING OUR NEIGHBOUR, SUFFOLK, SOME SPECIAL ATTENTION, LOOKING AT FOUR PRODUCERS THAT REALLY ARE GOING PLACES. FIRST UP IS CRAFT COFFEE PIONEER PADDY & SCOTT’S, AS SHAUN LOWTHORPE REPORTS

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PADDY & SCOTT's VISIT

www.paddyandscotts.co.uk

‘We call our coffee ‘fuel’,’ explains Scott. ‘Our business is about fuelling ambition. It started off in my garage at the back of my house with a £2,000 roaster, and it was three years ago that I decided to take the business international.’

Dubai, China, Sweden and the Netherlands are now within its international remit and Scott is now focusing on Expo 2020 in Dubai.

‘The world wants Great British products, they really do. Exporting will be massive, we have just opened up an office in Dubai. Our aspiration is to be a British halo company in 2020,’ he says.

By working with larger companies Scott believes the business can realise significant growth opportunities and also open the eyes of big business to more entrepreneurial ways of doing things.

‘We can stand on the shoulders of giants, but to do that we have got to be ambitious,’ he says. ‘You have got to be positive, and have great people around you.’

• Paddy and Scott’s has a flagship café in the heart of Bury St Edmunds, a 64-seat espresso bar in Hadleigh, and a coffee shop at BP Tothill, near Stowmarket.

New one to try: Sexy Black Nitro Cold Brew

(R) SCOTT RUSSELL, FOUNDER AND CEO OF PADDY & SCOTT'S

JUST BECAUSE YOU ARE A SMALL BUSINESS, it doesn’t mean you cannot have global ambitions. Just ask Scott Russell, founder and CEO of Paddy & Scott’s, and craft coffee pioneer.

Paddy & Scott’s grow, roast and distribute coffee, machinery and ancillary products throughout the UK and beyond. Just 10 years old, and from humble beginnings, they are a proudly edgy brand now regarded as the ‘go-to’ place for those looking for authenticity and a refreshing change from the corporate coffee companies saturating the high street.

From the company’s HQ in The Bean Barn, Earl Soham (near Woodbridge), Scott Russell is working on ambitious expansion plans both within the UK and across the world.

But not only that, the business is supporting its growers through its Paddy & Scott’s Meru Farm and Community Project in Kenya, linking coffee drinkers straight to the people growing, picking and processing their coffee and reinvesting in the farm as well as the wider coffeegrowing community.

In fact, Paddy & Scott’s has just launched a coffee called Jerry Can, which is inspired by the work it has achieved on its coffee farm, and named in honour of the Ruiga School children who used to carry jerry cans of water along the busy road every day to their school.

As part of its ground-breaking Project, Paddy & Scott’s then funded a 6.5m fresh-water pipeline so that the children can ditch the jerry cans and get back to enjoying their days in their classroom.

‘Commerce can be a driver for good,’ he says. ‘We are supporting a housing project for the workers on our farm, and we are looking to support an orphanage in Rwanda.

‘Authenticity is going to be the new currency,’ he notes. ‘If consumers believe the growers and the farmers are getting unfairly treated they will start buying from companies that are sharing that profit.

For the millennials coming through this can be incredibly important to them.’

Scott’s dynamic and enthusiastic approach has caught the eye after he was listed as one of the country’s top 100 influential business leaders by Grant Thornton in 2017 named by Lord Young and former Tesco CEO Sir Terry Leahy as one of the UK’s top companies geared for growth.

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suffolk spotlight -

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drinks

JAMES WHITE DRINKS have been making brilliant non-alcoholic beverages for the best part of 30 years, pioneering what has become a significant growth market.

The business, based in Ashbocking, near Ipswich, came about after the owner converted a former cider factory into an operation producing non-alcoholic apple juice.

Since then it has grown organically to achieve sales of £7m with its brands sold in most UK supermarkets and exported to 40 countries globally.

‘We like to think of ourselves as innovators,’ says JeanPaul Pelaez, sales director. In fact, the company was the first to launch a branded natural shot range and one of the first to see the value of beetroot as a juice ingredient – its ‘Beet It’ range is now its biggest brand. Its Zingers ‘shot’ and Big Tom brands have also helped open up exciting new markets.

‘There is increased competition in the marketplace - we are seeing a lot of new apple juices arriving, but we have got something for everyone,’ points out Jean-Paul.

‘Provenance is the big thing in the UK market and has been for a while - a lot of our fruit is grown locally.

‘There are some great brands in East Anglia! The attraction of counties like Norfolk and Suffolk is that there’s a reputation for good quality food that’s great tasting as well.’

One to try: Organic Ginger Zinger

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www.jameswhite.co.uk

JAMES WHITE

www.feastnorfolkmagazine.co.uk

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musk's

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MUSK’S HAS BEEN MAKING sausages in Newmarket since 1884, originally selling to race owners at the nearby stables for which the town is famous.

But from those origins the company has since become an established brand selling to most major UK supermarkets including Sainsbury’s, Tesco, and Morrisons as well as to farm shops and delis locally.

Its Newmarket Sausage became the 50th brand to be awarded protected geographical status in 2012, putting it on a par with the likes of Champagne and Cornish Pasty.

But the business, which has also received a Royal Warrant, has developed six types of sausage including a pork and apple cider variety in collaboration with Suffolk cider maker Aspalls.

Ed Sheen, managing director, says the company continues to innovate with new products and ingredients and has also been working with advisors from the New Anglia Growth Hub to source grant funding to expand its production facilities and increase staff numbers from 16 to 22 in 2019.

‘We believe we were the first sausage manufacturer to make a gluten-free sausage,’ notes Ed. ‘There’s a definite shift towards people wanting to buy local and helping the community.

People don’t want to have the food miles, they are trying to cut down on that. All our ingredients are UK-sourced.

‘We have been talking to Morrisons recently, who want their producers to be within 40 miles of their stores.’

The business, which sells overseas in markets such as Hong Kong is keen to work with other brands locally to develop new products.

‘East Anglia is very strong for food and there are lot of companies producing a variety of different goods,’ says Ed. One to try: Musk’s Slim & Slender Sausages

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stokes sauces www.stokessauces.co.uk

www.feastnorfolkmagazine.co.uk

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FROM ITS BASE in The Old Stables, Rendlesham, Stokes Sauces has grown steadily since it launched in 2004, supplying farm shops and delicatessens both locally and across the UK with its ketchups, mayonnaises and red onion chutneys. And today its ketchups and mayonnaises are also sold in Waitrose, Ocado and Sainsburys.

Its most recent route to market has been via the food services industry, part of a two-fold strategy to enter new market segments and also to raise brand awareness by getting its product served as condiments in restaurants, hotels and other eateries.

Chris Reeve, commercial director, explains it is a plan it is looking to adopt internationally too, starting

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with Dutch buyers at the recent Horecava 2019 trade fair in Amsterdam.

He said before the event: ‘Horecava is an opportunity for us to venture out into that market across Europe and meet buyers in the food services industry. We hope it will be a good fit.’

‘Working with the food services sector has been really good for us and it’s a way of getting more of our products out to people in an environment where they are enjoying food and looking to try new things.’

Stokes Sauces are sold in 40 different countries and there is a healthy appetite for its products in Denmark, Germany, Norway and Sweden, as well as the Middle East, China and Australia.

‘We’ve taken that model of independents and supermarkets and rolled it out to our export markets and distribution partners,’ Chris adds. ‘It’s certainly something we want to do more of. We have always been proud exporters.’

One to try: Stokes Lemon Curd

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R E G A N A M T N A R U A T S E R AT DELIA'S VISIT

www.deliascanar ycatering.co.uk Who are you and what do you do?

My name is Lucy Millership and I’m the new restaurant manager at Delia’s Restaurant and Bar at Norwich City Football Club.

How long have you been in the role for?

I started my new role in January 2019 and I’m really enjoying the challenge and being able to work in such elegant surroundings and engaging in such high standards.

How are you finding your new role so far?

It’s been a great start to the year, getting to know the team behind Delia’s Restaurant and Bar. We have been busy looking at ways in which we can improve our customers’ experience, and we hope with the changes coming we will be able to showcase what a brilliant venue we are.

DELIA’S RESTAURANT AND BAR AT NORWICH CITY FOOTBALL CLUB NOT ONLY HAS A NEW RESTAURANT MANAGER, LUCY MILLERSHIP - BUT ALSO LAUNCHES A NEW À LA CARTE MENU THIS MONTH, AS EMMA OUTTEN FINDS OUT

We understand there’s a new à la carte menu at Delia’s Restaurant - what can you tell us about that please?

We’re all very excited to bring a new and expanded menu to Delia’s Restaurant, which will be starting in

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FOOD PHOTOGRAPHY: PETER KNAB © DELIA SMITH 1995, DELIA'S SMITH'S WINTER COLLECTION. PUBLISHED BY BBC BOOKS

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[ S e r ve s s i x ]

DELIA'S

SEARED SPICED SALMON STEAKS

WITH BLACK BEAN SALSA

Everyone I know who has eaten this has loved it. The black bean salsa looks very pretty alongside the salmon and provides a marvellous contrast of flavours and textures, and what’s more, the whole thing is so little trouble to prepare.

INGREDIENTS: 6 salmon steaks, 5-6oz (150-175g) each; black pepper, freshly milled; 3 fat cloves garlic; 2tsp sea salt, level; 11/2 inch (4 cm) piece of root ginger, grated; 2 limes, grated zest, reserve the juice for the salsa; good pinch of ground cinnamon; good pinch of ground cumin; 2tbsp light olive oil; 15g pack (or 1/2oz) fresh coriander leaves (reserve 6 sprigs and finely chop the remainder) FOR THE SALSA: 4oz (110g) black beans, soaked overnight in twice their volume of cold water; 12oz (350g) ripe but firm tomatoes, skinned , de-seeded and finely chopped; 1 red chilli, de-seeded and finely chopped; 15g pack (or 1/2 oz) fresh coriander leaves, finely choppe d; 1 medium red onion, finely chopped; 1 tbsp extra virgin olive oil; juice of 2 limes (see above); 1/2 tsp salt, level EQUIPMENT: You will also need a solid baking sheet that won't buckle under the heat

March. The reason we looked at changing the menu is so that there’s a greater choice for both our regular guests, and something new to tempt first timers!

We still, however, offer our great value set price menu alongside the new à la carte menu, all of which showcase Delia’s well known and loved home cooked recipes.

Anything else planned for the restaurant this year that you can share with us?

We now have our own in house sommelier, Michelle, to help pair wines with your meal. The sublime jazz guitarist Jamie Strings on Fridays and pianist Carrie O’ Donnell, who will be joining us on Saturdays in April.

And any special events worth mentioning?

In early summer we will be inviting our customers to enjoy an authentic taste of Italy. The menu will include regional dishes and wines to match. With home baked Italian breads and some famous Italian cheeses. This will be followed in the autumn, with a similar ‘journey’ to France. www.feastnorfolkmagazine.co.uk

METHOD A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and sea salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1tbsp of the light olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with cling film and set aside for the flavours to develop and permeate the salmon.

To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.

When you’re ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with the remaining light olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3" (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.

Remove them when the time is up, use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.

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wood fired chef C O L U M N

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JAMES HAMMOND

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Our new columnist, Norfolk wood fired chef James Hammond, reveals how and why he fell in love with this style of cooking

FireDUp! www.woodfiredchef.co.uk

www.feastnorfolkmagazine.co.uk

VISIT

THE THING I REMEMBER most about my first experience with wood fired cooking was the simplicity of it all. It was in the summer of 2007 and after seeing an advert online, I drove down to Suffolk to meet a man called Andrea who was importing pizza ovens from Florence.

We met at his home where he had installed an oven in a small converted shed in his back garden. As I sat and watched, he made me my first ever Neapolitan style pizza: just a simple hand stretched dough base, tomato passata, torn mozzarella and a sprinkle of dried oregano.

At 500 degrees, it cooked in seconds and, from the first bite, I was hooked. What struck me was how such a simple process could provide something that tasted so wonderful.

I placed an order for a wood fired oven there and then. I had no plan, just a desire to recreate what I had tasted and share it with my friends.

A month later my oven arrived. What began with a few casual pizza parties soon led to regular Sunday evening

pizza evenings at my local pub and my first private booking swiftly followed. It was a huge success and subsequently, the Proper Pizza Company was born.

Fast forward 10 years and my amazing team and I are proud to have cooked wood fired food for hundreds of events all over Britain. Last year I established the Wood Fired Chef so that I could use my experience to supply the best pizza ovens, wood fired grills and smokers on the market. l also wanted to share my passion through providing cooking courses and consultancy to anyone interested in wood fired cooking.

Over the next few months, I will look at how to get started with wood fired cooking, including some great tips on making proper Neapolitan style pizza. I also hope to expand your knowledge of wood fired cooking by sharing some delicious recipes, using locally sourced, seasonal ingredients.

Contact us for more information on our products and cooking courses.

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ASK ROGER *

QUEStION & ANSWER

ROGER HICKMAN

www.feastnorfolkmagazine.co.uk

www.rogerhickmansrestaurant.com

know that good sauces are based on great stock, but I don’t have the room or time to have a stockpot on the go all the time.

What do you recommend?

The ‘always on’ stockpot is a feature of most restaurants, and you are right that the depth of flavour and the texture that a really good stock provides are the secret to many a good sauce.

For the home cook it’s much more difficult. You can make really good brown chicken stock – probably the most versatile of stocks – relatively easily and quickly, and my recipe for that is below.

Stock cubes can impart good flavour, particularly if you use good quality ones (I recommend Knorr), but they rely as much on heavy seasoning as real meat flavours, and they can’t give you the unctuous viscosity that can really make a sauce sing. They are fine for adding flavour to dishes which already have a good sauce such as stews, and for using in risottos such as the one in my recipe this month.

VISIT

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EACH MONTH ROGER HICKMAN, CHEF-PROPRIETOR OF THE AWARD-WINNING ROGER HICKMAN’S RESTAURANT, SHARES HIS TOP KITCHEN TIPS AND ANSWERS YOUR QUESTIONS ON ALL THINGS CULINARY A much better bet is to buy fresh stocks, which are increasingly available in the shops. I would steer clear of those sold at ambient temperature with long shelf lives, as these invariably are stuffed full of preservatives. Always buy a refrigerated fresh stock if you can, or else a frozen ‘real’ stock.

But in the end you can’t beat making your own, and it’s not as hard or as time-consuming as you think.

For a really good brown chicken stock, roast 2kg of chicken wings with some oil in the oven at 200°C until they are almost completely dry.

Now roughly chop two carrots, half an onion, two sticks of celery and half a leek, and brown all of these in a pan in some oil. Remove from the heat, add half a head of garlic and a good handful of thyme sprigs, and then the roasted chicken wings. Just cover the contents of the pan with water, bring to the boil and then gently simmer for two hours. As long as you haven’t used too much oil, you shouldn’t need to skim fat off the top.

Now strain the stock off the solids, and pass it through a fine sieve or a piece of muslin, to clarify it. Return to a clean pan and reduce it further – if freezer space is tight, you can take it down to a really concentrated syrup, which you can rehydrate when you come to use it.

Cool and pour into one or more plastic ice trays, and put in the freezer.

You now have access to really good quality stock whenever you need it to make a top quality sauce. *If you have a question for Roger, send it to sarah@ feastnorfolkmagazine.co.uk

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ROGER HICKMAN'S

CRISPY COD CHEEKS W I T H

SERVES F OUR

AS A STAR

TER

PARMESAN RISOTTO, CRISPY KALE AND PARMESAN WAFERS INGREDIENTS 8-12 cod cheeks, trimmed and filleted; 150g of Parmesan; cayenne pepper; a handful of kale; 175g of arborio rice; 1 banana shallot, finely chopped; a splash of white wine; 500ml fish or chicken stock; 75g of mascarpone; seasoned flour; 1 egg, beaten; Panko breadcrumbs; rapeseed oil

METHOD 1. First make the Parmesan wafers.

Grate 100g of the cheese quite coarsely, then place in eight small piles on a baking tray (ideally on a silicone sheet), then sprinkle each pile with a little cayenne pepper. Leave room between the piles, they will spread as they cook. Bake in the oven at 180°C for 15 minutes, checking they are not browning too quickly after 10 minutes. Allow to cool 2. Break the kale up into small pieces, toss in some oil, then dry out, either in a dehydrator, or else in a very low oven for an hour 3. For the risotto, sweat the shallot in a little oil until it is transparent but not coloured. Add in the wine and reduce slightly, then put in the rice. Now add the stock little by little, stirring all the time to release the starch from the rice. After about 15-20 minutes the rice should be on the slushy side of al dente and all the stock should be absorbed. Remove from the heat and add the rest of the Parmesan and the mascarpone, stirring well. Once these have melted into the risotto, season and serve 4. Bread the cod cheeks by dipping them in seasoned flour, then the egg and finally the breadcrumbs.

Deep fry at 180°C until golden brown, which should take about two minutes 5. Serve the cod cheeks on the risotto, garnished with the kale and a couple of Parmesan wafers.

‘One cannot

think well, love well, sleep well,

if one has no t dined well.’

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A HEALTHY DIET and disabled people also live in rural and remote areas where they do not have such shopping convenience.

Therefore, it is essential that care workers know how to shop in the village or community store and to prepare two or three appropriate meals a day from scratch.

For example, bread is known as ‘the staff of life’ because it is a basic food that supports life but to purchase a loaf of bread from a local shop for a person who has a gluten free diet may not be an option, so in such circumstances it may be that the care worker has to provide homemade loaves for their client to enjoy.

There are differences between a vegetarian diet and a vegan diet.

A vegetarian will not eat meat but a vegan diet excludes meat, eggs, dairy products and all other animalderived ingredients.

Carers providing vegetarian and vegan meals need to be conscious of

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the difference and that the meals they provide offer a good balance of protein, minerals and vitamins, that the food is attractive and will encourage a person to eat.

Eating and drinking go together in maintaining a healthy body and it is important that care workers ensure that our older clients do not become dehydrated. Drinking water-based drinks, preparing soups and serving vegetables with high water content all add up to the recommended 64 fluid ounces an older person should intake a day.

A healthy diet is a necessity and should also be a pleasure. Virginia Woolf summed it up: ‘One cannot think well, love well, sleep well, if one has not dined well.’

www.ablecommunitycare.com

BLE COMMUNITY CARE has been providing livein care workers throughout the UK for nearly four decades. Besides providing personal care support, domestic support and companionship, an essential part of a live-in carer’s role is to provide meals for their clients to eat and enjoy.

There are several factors which determine the types of meals our carers shop for, prepare and cook. The dishes their clients like to eat, their age group and their health situation all must be considered.

It is essential, therefore, that a care worker cooking for a person has the knowledge and ability to cook meals of need and choice.

Individuals we care for may have a gluten free diet. Gluten free food is available in supermarkets, but older

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NORWICH-BASED ABLE COMMUNITY CARE PROVIDES CARERS WHO ARE GREAT COOKS, TOO. FIND OUT MORE

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Call Calltoday todayfor forfree free brochures brochures

Food Foodisisone oneofofthe thepleasures pleasuresininlife. life.Fresh Freshfood, food,what whatI Ifancy fancytotoeat, eat,the thepleasurable pleasurable Freshly prepared food, dishes that take your fancy, seasonal and the wonderful sight expectation expectation ofofthe the food food chosen, chosen, the the accompanying accompanying sides, sides,delights the therelishes relishes and and the thesite siteof ofthe the and smell of your chosen meal all add to the highly enjoyable and social side of eating. prepared prepared dish dish all alladd addtotothe theexperience. experience.

Thosewho of usneed who need amay little extra help oftenof miss outmobility, on the chance of going out to lunch orafo People People who need care care mayhave havelost lostsome some oftheir their mobility, the theopportunity opportunity toto spend spend afe a coolaway drink at a neighbour pubLost or a coffee and cake at ago favourite cafe. hours hours awayfrom from their theirhome. home.

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JOSÉ DE LEÓ N GUZMÁN

So...what does speciality coffee actually mean?

JOSÉ DE LEÓN GUZMÁN OF KOFRA COFFEE TELLS US WHAT PUTS THE SPECIAL INTO SPECIALITY COFFEE

THIS IS A QUESTION I get asked a lot, so I thought I’d try to explain here what speciality coffee means to Kofra. For us, speciality coffee means ‘traceability’. It means that we know exactly where the coffee comes from, down to the producer and in some cases even the pickers.

It also means that we know how the coffee beans have been processed and can propose ways to experiment and look for what the full potential of the soil has to offer.

This means real relationships with producers rather than just knowing which country the coffee comes from.

Because coffee is seasonal and there are so many regions and so many micro-climates, we are constantly learning more and more throughout the year about new regions and new producers.

We establish connections with them so we can learn more about their coffee and then pass on that knowledge and love in the form of your favourite brew or a bag of beans to take home. The range the quality of green coffee is graded over is between 0 to 100 points.

Most coffee professionals consider speciality grade coffee as any coffee rated 82 or more points. We tend to buy coffees that start on 86 points onwards as entry level, but we mostly get coffees rated

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www.kofra.co.uk

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89 points and upwards. I guess the dream is that one day we look at coffee producers from Guatemala or any other producing country with the same respect and admiration as we currently see winemakers from France.

My grandma used to say: ‘How you do anything is how you do everything.’ Therefore, in my opinion, any coffee shop that brands itself as ‘speciality’ should apply the same principles of buying coffee to absolutely everything they sell; cakes, bread, sandwiches, water, even sugar. However, to me, the most important thing is to make sure all staff are paid at least living wage. I know it is not easy (I know it very well) but if we want professionals making coffee we need to pay them as professionals.

So, the next time you are at your favourite speciality coffee shop ask them where the coffee comes from and how the bean was processed and I am sure they will be able and eager to talk to you about it. The professionals behind the bar love it when customers ask questions.

This month we are sipping delicious coffee from Burundi, and the Colombians are at their peak.

Across the Kofra shops we have a range of delicious examples of the best that this season has to offer.

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KING OF

COMMERCE THE NORFOLK CHAMBER OF COMMERCE HAS BEEN COMMITTED TO BUSINESSES IN THE COUNTY FOR MORE THAN 120 YEARS. EMMA OUTTEN FINDS OUT FROM CEO CHRIS SARGISSON HOW IT IS HELPING THE FOOD AND DRINK INDUSTRY

VISIT

www.norfolkchamber.co.uk

CHRIS SARGISSON would probably be the first to admit he doesn’t fit the mould of a Chamber of Commerce CEO. After all, he’s sitting in a conference room at the HQ on Norwich Business Park, wearing denim jeans and looking like someone who fronts a steampunk band (which he does).

But the local entrepreneur, who can be credited with launching one of the UK’s first online estate agencies, has been the top man at the Norfolk Chamber of Commerce since June 2017 and is, unsurprisingly, on a mission to make it the most relevant business membership group of its kind in this digital age.

The Norfolk Chamber is an independent not-for-profit organisation which been committed to county businesses (whether that be a small start-up or a big brand such as Bernard Matthews) since 1896. It is one of 53 Chambers accredited by the British Chambers of Commerce.

Chris was educated in Norwich, but ‘left school at 16.’

One thing he was particularly good at, however, was computers and, in the 1990s, he helped shape Norwich Union Direct before leaving to set up and launch its4me plc, one of the UK’s most successful online car insurance brokers. Chris also created House Revolution, alongside running his own business consultancy practice which has helped organisations of all sizes across the UK.

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‘We have an impossibility wit hin our mission, which is: connec ting, supporting and giving voic e to EVERY Norfolk business.’

So what exactly does the Norfolk Chamber of Commerce do for businesses? ‘That’s the number one question I asked when I walked through the door on day one,’ he replies, before adding: ‘We spent a lot of time in the first part of last year giving ourselves a clear mission stating what it is a Chamber of Commerce should do.’

But he adds: ‘We have an impossibility within our mission, which is: connecting, supporting and giving voice to EVERY Norfolk business. At the moment we represent 1000-plus organisations.’

The food and drinks sector makes up around 20 per cent of members.

‘As East Anglia is the country’s food basket we have a number of organisations that we work closely with. Some of those relationships we’ve had for a very long time and some of them are brand new.’

As an example, he says: ‘We’ve worked very closely over the past year with Gnaw Chocolate.’ Gnaw won two Norfolk Chamber of Commerce awards last year, for Small Business of the Year and Export Business of the Year. It then went on to win the national title for Small Business.

Chris says: ‘It is a good example of a Norfolk organisation that’s grown very healthily and very rapidly.’

The new Food Enterprise Park, planned for Honingham Thorpe, is also a member. ‘That’s a very exciting opportunity for Norfolk,’ says Chris.

Then there are the countless Norfolk Chamber events where food plays a starring role, not least the Business Breakfasts, which are held quarterly in Great Yarmouth and Norwich and twice a year in West Norfolk.

Chris says: ‘Quite a lot of interaction we have with members will be around some sort of event, whether it be a breakfast, lunch or a dinner. They are important and some of them are very traditional and will remain very traditional.’

But he adds: ‘The more we understand the customer the more we can build events moving away from just doing a general ‘let’s get everyone together for mass conversation and mass catering’.

‘The majority of what we will be doing over next two years is having smaller groups much more frequently and we’ll be trying lots of different ideas about how we feed them and support them – such as bringing the caterer to the event rather than the event doing the catering. www.feastnorfolkmagazine.co.uk

‘I particularly like the idea of working with the drinks industry to enable it to showcase what we are producing drinks-wise.’

He adds: ‘For us to be seen as relevant that’s got to be the right people being in the right room having the right conversations eating the right food and having the right drinks - if you get one bit of that wrong it can spoil the mix.’

It turns out that father of three Chris, who lives in the city, with wife of 30 years, Rachael, is something of a foodie. ‘And I’m really lucky to be married to another foodie. Rachael spent a lot of time living and working in Italy and so she can turn one or two ingredients into just the most amazing thing.

‘Our favourite restaurant in Norwich used to be Umberto’s.’ Nowadays, he says: ‘I love what’s going on with Norwich Market - my favourite is Churros and Chorizo.’

Chris’s pipe dream is to convert a city centre pub into a business hub, complete with café and a bar. ‘Wouldn’t it be amazing? There are business hubs around the country that have that model but it hasn’t been done in Norwich.’

Watch this space!

March Chamber Events include a South Norfolk Business Breakfast on March 20 and a Wine Tasting with Harper Wells in Norwich on March 28

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Cookbooks

M R O T S a p u cooking Here’s the latest selection of new cookbook releases from Jarrold in Norwich

FEAST CHOICE

FANTASTIC EATS! FABULOUS RECIPES FOR CHILDREN TO MAKE

by Angellica Bell £15

A really fun cookbook aimed at children aged five and over,

by Celebrity Masterchef winner, CBBC, The One Show and BBC2’s Family Cooking Showdown presenter Angellica Bell. There are 30 step-by-step recipes with photos, including homemade hamburgers, butternut squash fritters, Jamaican rock buns and watermelon lollies.

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.

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UPCOMING BOOK & AUTHOR EVENTS

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

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by Sarah Guy £16.99

Anyone with a weakness for pastry read on. Take a pilgrimage to find the best Parisian croissants, Viennese Sachertorte or Portuguese custard tarts with this illustrated guide to Europe’s best bakeries, from new sourdough establishments to grand old patisseries, from Serbia to Wales. You will be drooling so get out the map.

SILO: THE ZEROWASTE BLUEPRINT

by Douglas McMaster £20

PINCH OF NOM: 100 SLIMMING HOMESTYLE RECIPES

by Katie Allinson & Kay Featherstone

£20

Katie Allinson and Kay Featherstone owned a restaurant together in The Wirral before setting up the Pinch of Nom blog, initially with the aim to teach people how to cook. They began sharing healthy, slimming recipes and this winning combination has made Pinch of Nom one of the UK’s most popular food blogs.

The book includes 100 recipes tried and tested by 20 Pinch of Nom community members, 33 of which are vegetarian. All are accessible, Slimming World and Weight Watchers friendly, and low calorie, so what’s not to like?

D o n ' ts mis

Silo is the first zero food-waste restaurant. The founder, Douglas McMaster, serves up a ‘fresh philosophy for environmentally aware foodies and food-loving environmentalists’. He is a man who wants to see the food system de-industrialised so we all eat more fresh food, waste less and make the most of what nature has to offer.

THE CYCLING CHEF

by Alan Murchison £22

DI AR Y DA TE

BOOK LAUNCH

MARCH 14, 6 FOR 6.30PM, BOOK

DEPARTMENT, GROUND FLOOR, JARROLD

Starting from his door in Norfolk , Jeremy Cameron has walked to all the places in England beginning with the letter Q. The outcome is the new book Quite Quintessential. Join him for an entertaining evening , a glass of wine and to hear some stories that are unlikely but true. Tickets are free, but you need to register online or con tact Customer Services.

www.feastnorfolkmagazine.co.uk

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Written by a Michelin-starred chef and world champion athlete who now cooks for British Cycling elite athletes, this is a book of nutritionally balanced recipes designed to help cyclists reach their personal performance ceilings. It is fascinating stuff.

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Joining

Forces

FEAST NORFOLK MAGAZINE IS DELIGHTED TO SUPPORT HOSPITALITY ACTION, A CHARITY WHICH PROVIDES A VITAL LIFELINE TO MANY IN THE INDUSTRY. SARAH HARDY REPORTS

CHARLIE HODSON

www.hospitalityaction.org.uk

across the country to raise cash by doing whatever they heck they like or can - maybe adding a discretionary £1 to each food bill for the week, arranging a special supper club with a celebrity chef or holding a raffle and donating the proceeds.

Here at Feast Norfolk Magazine, we will be promoting all events and letting you know how to get involved so watch this space! We are delighted to work with the HA team to raise both its profile and some much needed money.

The East Anglia Board includes representatives from Norfolk, Suffolk, Cambridgeshire and Essex and Board members include Nicholas Dickinson, owner of Congham Hall Hotel in Norfolk, Cambridge chef Mark Poynton, Norfolk chef Charlie Hodson, chef patron Lee Bye, from Tuddenham Mill in Suffolk and Oliver Brown, general manager of Wivenhoe House Hotel in Essex.

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OSPITALITY ACTION ISN’T A NEW CHARITY. In fact, it has been around since 1837. But there is, under the direction of the newish chief executive Mark Lewis, a new East Anglia board, which I’ve been invited to join.

The trade charity aims to help those - both working and retired - in the hospitality industry who need some extra support in times of need. Illness, bereavement or redundancy - just some of the many challenges thrown at people which can result in financial hardship.

Hospitality Action provides grants - up to £880,000 was given out in 2018 - as well as basic legal help, counselling, debt and money advice and it organises family days out.

The charity also provides practical support and advice through its Employee Assistance Programme which offers a cost-effective service for employers to promote wellbeing within their business. And there is a Golden Friends scheme which stages regular events to ward off loneliness for those who have retired from the industry.

But in order to help the hundreds of people a year that it does, the charity needs to raise cash and the new East Anglia Board is looking to stage a series of fundraising events across the region, including dinners, golf competitions, cycle rides and more.

One existing fundraising event is Social Sunday, held each year on July 7. It asks restaurants, hotels and bars

hatch brenner CARLA GOWING

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Happy Staff CARLA GOWING OF NORWICH-BASED SOLICITORS HATCH BRENNER TELLS US HOW TO ACHIEVE A MOTIVATED AND HEALTHY WORKFORCE

VISIT

www.hatchbrenner.co.uk

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MPLOYERS OFTEN THINK of employment rights as red tape and/or a bit of a bind, which create extra cost and hinder the successful operation of their business. However, utilising and indeed sometimes going above and beyond those requirements can result in a motivated and healthy workforce which, in turn, improves the business’ profitability.

that a culture of respect in the workplace is prevalent at every level. Remember: communication is key and so many disputes at work, which could easily be avoided, occur as a result of lack or communication and/or miscommunication.

Minimum wage, annual leave and benefits Employers are legally required to pay their employees at a minimum rate in accordance with the National Minimum Wage Act 1998, but it is often the case that minimum wage salary results in minimum wage service. It could be that a small increase to pay could result in a significant improvement in performance, particularly if coupled with additional benefits, such as increased pension contributions or private healthcare.

The statutory minimum of annual leave to which an employee is entitled is 28 days, including bank holidays, under the Working Time Regulations 1998.

However, some employers feel that the taking of annual leave is a problem due to cover, which is bound to demotivate.

Allowing employees a proper break and where possible, at more than just the minimum required, should result in a refreshed and enthusiastic workforce.

Working time and flexibility Of course an employer wants to know that its employees are working the hours required in return for the salary that they receive, within the parameters set by the Working Time Regulations 1998. But by allowing flexibility in (for example) start and finish times or break times, allowing employees to undertake their personal tasks as needed, the employees should be able to fully commit themselves to the duties of their role when they are ‘at work’. In addition, just because an employer only has a statutory obligation to consider one flexible working application per year, why not consider whether further applications can be considered, in order to avoid the potential loss of employees who can provide equivalent (or even better) performance in a different way.

Equality, respect and support The Equality Act 2010 prohibits discrimination in relation to specific protected characteristics, which are age, disability, gender reassignment, marriage, civil partnership, race, religion or belief, sex and sexual orientation. However, just because the basis for an employee’s complaint about treatment that they consider to be unfair or unreasonable is not one of those characteristics, consider whether it would be beneficial to their wellbeing to show support regardless and ensure

www.feastnorfolkmagazine.co.uk

Policies and handbooks Clear and straightforward policies will assist you in managing day to day employment matters, as well as more complicated issues that might arise during the employment relationship. If you would like assistance in drafting and updating your handbooks, policies and procedures, contact Carla Gowing, Employment Solicitor at Hatch Brenner, who would be happy to review your documentation.

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Hippies, Pagans and Zythophiles Grain Brewery is the new and very proud owner of a rather remarkable Norfolk pub. Phil Halls tells us more VISIT

www.grainbrewer y.co.uk

GRAIN HAS JUST TAKEN ON A NEW PUB, and those of you who have been to this place, at any point since the day you took your first breath, will understand at least some of the title of my article. The pub is the Geldeston Locks Inn. If you’re not familiar with ‘The Locks’, then you have so far missed out on experiencing one of the most unspoilt, timeless, homely, uninhibited places in Britain, probably the epicentre of what is precious about Norfolk.

Just down the river from Beccles, it is indeed in Norfolk, with Suffolk at least 10 yards away on the other side of the river Waveney. But you’ll find no neighbourly hostilities here, just friendship over a decent pint.

Accessible by land or river (the Big Dog Ferry gets my recommendation), the Locks has a long tradition of folk music and ancient celebrations such as May Day and the Solstice, which will most certainly continue under our stewardship. Just don’t get me started on Dwile Flonking.

The Locks is the perfect marriage for Grain Brewery, as the lock and brewing industry relationship goes back a long way. Back in the 1670s, a clever chap called Francis Matthew came up with the idea of deepening the Waveney and building a series of locks to allow wherry boats to transport the grain upstream to the maltings and brewery. They would then return ladened with beer, and the lock keeper’s cottage soon became a stopping point for a pint. The lock itself may now be a dead end, but the beer is still flowing.

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As a business decision, it should have been tough one.

A quarter of a mile down an old track, sometimes flooding in the winter, there is no electricity, so it’s a mixture of generator and battery power, or candlelight, and it is fair to say that the place is ‘old’.

But your head gives over to your heart when you are there, with Constable-like views over the river and marshes, and a feeling of ancient history that permeates you, so any business acumen we had was left abandoned at the other end of the track (and I hope our Barclays Business Manager isn’t reading this).

At Grain we’ve been brewing beer for some time, but have recently introduced great food into some of our pubs also, and if you’ve been to The Cottage on Silver Road, Norwich, lately, you’ll know just what I mean. The latest addition to team Grain is Duncan Philp, a local chef with the same passion for putting full-flavoured personality into his food as we have with our beer.

Although the bar at The Locks has been open for drinks over the winter, the freshly kitted out kitchen and new restaurant will be open by the end of the month, serving meals as well as dishes for sharing. This is no gastropub, but exceptionally tasty food in a comfortable pub and in the most wonderful of settings.

We’ve given the place a caring makeover, getting rid of the worst and bringing out the best, so come by car, foot, bike, or boat to find out for yourself what all the fuss is about.

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Zythophile {Zee-tho-fyle} Someone who loves beer and all things beer-related

www.feastnorfolkmagazine.co.uk

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IT’S NOT A HOLIDAY,

IT ’ S R ES E A RCH HIS SU MM ER HO LIDAY. NO AN DY NE WM AN IS PLA NN ING WI LL BE TO A WI NE REG ION PR IZES FO R GU ESS ING TH AT IT

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S THE MERCURY SEEMS to be remaining obstinately low (at time of writing, in any case – hopefully spring will be making itself known by the time you read this), it is inevitable that our thoughts turn to summer holidays, and that our dreams are full of sunshine, relaxation, leisurely lunches and bottles of pale rosé consumed under blue skies.

Given that you are a Feast reader, I suspect that one factor in your choice of destination will always be food and drink. You can give me the greatest scenery, the most interesting historical sites and the most stunning architecture – if I’m not going to eat and drink well, you can keep it.

It won’t surprise you to learn that my trips often end up being to places around the globe which produce wine.

Last summer was spent in the Veneto in northeast Italy (home to Soave and Valpolicella); the year before was a fortnight in a house right in the midst of the southern

Rhône vineyards; 2016 saw a tour which took in the Mosel valley in Germany, the Nebbiolo heartlands of Lombardy, and Alsace.

Even though San Francisco is my favourite American metropolis, on my last trip to northern California I limited myself to just three days in the city, preferring to spend the rest of my ten day stay exploring the wineries of the nearby Napa Valley.

Now, you’re probably thinking there is one reason and one reason only that I so often choose wine regions as my holiday destinations, but you are wrong. Of course, the opportunity to visit producers and taste their ranges right there in the vineyard is a big factor, but it is only one.

The fact is, wine producing regions make perfect holiday destinations for all sorts of reasons.

Let’s take climate first. Pretty much all of the world’s wine is made between 30 and 50 degrees latitude. That precludes equatorial regions where the sun is unbearably hot, and also those parts of the world which are too close to the poles to give the 100 days of sunshine which vines require to ripen.

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THREE WIN ANDY HAS EN ES JOY THIS MONTH: ED Kardos Dry Fu rmint 2017 (www.henning swine.co.uk, £1 1.99) Furmint is the grape from whi ch intensely sweet Tokay w ines are made, but it can also be used to mak e a lovely, refre shing dry white. This ha s notes of goos eberry, greengage, pe ar and lime on which combine the nose, all of on the palate w ith a hint of oran and an elegan ge peel t minerality. Dr y and crisp, an d a good alternative to Sa uvignon Blanc.

Domaine des Tourelles Syra h du Liban (www.ministry ofdrinks.co.uk Because of Ch , £37.99) âteau Musar, m any of us are aw wine is made in are that Lebanon, but th at property is many which ar one of e now starting to find their way UK market. Do onto the main des Tour elles was one established 18 of the first, 68, more than 50 years befo This Syrah has re Musar. not been fined or filtered, and is a big, deep w the result ine with notes of plums, cher pepper and sp rie s, herbs, ice, and even chocolate.

Duckhorn Cabe rnet Sauvigno n 2015, Napa (Majestic, £4 Valley 9.50 as part of a mixed case of six bottles) One of the first wines I ever ta sted in the Na itself, this wine, pa Valley actually a Bord eaux-style blen 80 per cent al d of ong with Merlo t and a small am Cabernet Fran ount of c, is matured in a m used French oa ixture of new an k, which unsu d rprisingly gives like mixture of a Claretblackcurrant fru it, cinnamon, toba coffee and sp cco, ice. Expensive , but very good .

In other words, growing vines requires just the sort of climate which most of us seek out on holiday: temperate, sunny and pleasant, without too many weather extremes.

Secondly, the kind of topography required to make wine is that which most of us find attractive: gentle, undulating hills and lush, green vegetation. I know some people like climbing bleak mountains or exploring barren deserts, but that isn’t what I call a holiday. Each to their own.

But mostly, the attraction of holidaying in wine regions is cultural. Such areas are invariably places where the pace of life is slower, where the locals have learnt not to burden themselves with too much stress, and where the simple things in life are valued.

I have yet to visit a wine-producing region where there isn’t also a vibrant local food culture. Often the two have evolved alongside each other, providing the hungry and thirsty tourist with perfectly matched mealtimes.

You might think that once you have seen one vineyard you have seen them all, but I never tire of visiting www.feastnorfolkmagazine.co.uk

wineries. Big or small, efficiently commercial or rather more homespun, they are all different. And, of course, they all have their own end products for you to taste. As I have said before, the road to wine knowledge is littered with empty bottles.

But above all, what makes a holiday in a wine region is the people. Winemakers – in fact, pretty much anyone involved in wine – are invariably generous, welcoming and happy to share their enthusiasm with anyone who shows an interest. This exuberance seems to rub off on everyone living in a wine-producing area, and it is that above all else which makes such regions so much fun to visit.

This summer, I will be spending a couple of weeks in a village in the heart of the Minervois. I dare say that cities such as Narbonne, Carcassonne and Montpellier will be on the itinerary, and we may even make our way to the beach. But mostly I will be enjoying everything which makes this a wine region – including, naturally, a glass or two of the local produce. I am a wine writer, after all – it’s research.

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Make your choice from this month’s finest selections –capably selected by the in-store Fine Wine Experts at Bakers & Larners of Holt Martinez Lacuesta Rioja Reserva 2010, £19.49

A wonderful quality Rioja Reserva from family-owned Martinez Lacuesta. Ripe red cherry, sweet spices, subtle chocolate and coffees appear in the nose. Highly recommended in Decanter magazine’s 2010 Rioja best buys – March 2019 issue.

Clos du Val Napa Valley Zinfandel 2014, £24.99

Deep, opulent purple in colour, the nose is a generous mix of ripe blackberry and blueberry, warm toasted spices and dried fig and prune. More dried fruit characters on the palate, which are complemented by vanilla and spice. A serious Cali Zin!

Château Potensac Médoc 2010, £36.50

Classic Bordeaux flavours of cassis and cedar lift from this incredible Médoc. Full-bodied and rich mouthfeel with fine tannin. The ultimate accompaniment to roast beef.

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

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

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Glass of wine, Mum? OUR WINE EXPERT STEVE HEARNDEN HAS SOME IDEAS FOR MOTHERING SUNDAY TIPPLES

THIS TIME LAST YEAR we were fighting the Beast from the East, and I think we all remember this challenging weather for many different reasons. Mine was that I had to postpone my seven day visit to France three times and ended up with just three days there. However, it was the start of rekindling my love for Beaujolais wines and, though I could only squeeze in a few meals whilst there, the wine of the trip was Beaujolais Blanc.

I wrote about this wine for the Christmas edition so will not repeat myself except to say that if you enjoy a soft Chardonnay wine then it is the one for you. Currently, Chardonnay is a little out of fashion as the drier, more acidic, wines are preferred, but for this time of year a good Chardonnay would accompany roast pork, which is a good Sunday roast, perfect for Mothering Sunday.

Should you be eating lamb, then a soft fruity wine made from the Gamay grape would be perfect. Again, Beaujolais would fit the bill well; the Beaujolais Villages is excellent value and so soft and fruity. There are a few tannins on the aftertaste but, with a good finish, what more do you want for your Sunday lunch wine?

Out of the 10 named village wines you could try the Fleurie 2016 or Brouilly 2016.

Whilst both from the Gamay, they do have subtly different characteristics. The wine has black cherry aromas with a hint of coffee and vanilla. There is soft cherry yoghurt on the palate, which is enhanced by a little spice. I always like to drink my Beaujolais red cool, not chilled, but below room temperature as it enhances the total experience and emphasises the flavours and aromas. The wine will normally change in the glass as it warms so you can enjoy the different stages of evolution.

And so the choice is yours! Alternatively, you could try one of our special offers which has all six Beaujolais wines for ÂŁ60. At ÂŁ10 a bottle for such quality wine, it is not to be missed.

There are other offers listed on the website, and they are very popular with my customers as they can try different wines and find one they love. I have chosen the wines carefully to give a wide range of tastes and they are made from many different grapes to ensure the tasting experience is complete.

TASTEBUDS WINES, Norwich Road, Strumpshaw, opens by appointment.

Visit www.tastebudswines.co.uk www.feastnorfolkmagazine.co.uk

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Posh B&B in Holt

IT WAS ONE OF THE ORIGINAL ‘POSH’ OR RATHER BOUTIQUE B&BS IN THE COUNTY AND SARAH HARDY CAN REPORT THAT BYFORDS IN HOLT IS STILL FAB!

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CLEY WINDMILL THE POPPY LINE

There are different categories of bedrooms and we escaped to a ‘posh’ one, room number three which looks out from the front of the building. With plenty of exposed brickwork, an open fire, two wing-backed leather chairs and a sunken bath, we were very comfy, indeed.

There is also a two-bedroom apartment, with self catering facilities, which is great for families, and a ground floor room with disabled access.

The store is always offering something new and fun; there’s now a hot counter so you enjoy a hog roast baguette, while the cakes are always first class. Look out for sarnies, salads, pastries and more. I also love their hampers which are perfect for trips to the beach or outdoor concerts.

The restaurant is always reliable and it serves food all day every day, so you don’t have to worry about missing set lunch times or anything. There’s a real mixture on offer: pizzas, salads, plenty of favourites such as game pie, pasta, chicken supreme, and ribs, and on the pudding front, cheesecakes and sundaes catch the eye.

Expect sharing platters and grazing plates - how about smoked mackerel pâté, caper berries and toasts or crispy cod fish fingers with lemon mayo? Each is £4 and about four makes you a goodly meal.

We started with a trio of these as a shared starter: hot and crispy calamari, harissa and lime mayo, crispy chilli beef, sweet chilli and coriander relish and king prawn skewers with gremolata and they were great fun. There’s plenty of bread too, which you help yourself to.

Next, I almost had the mussels but went for the sweet and spicy half roasted chicken (£16.50) with plenty of accompaniments - potatoes, slaw and corn wheels. My husband had the house veggie curry which came with rice, a naan, pineapple chutney and cucumber raita at £15.50 and both were very generous portions.

Suffice to say, we didn’t manage desserts - we’d had coffee and cake in the afternoon and I think that did it for us - although my lemon and poppy seed cake was very good!

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T’S BELIEVED TO BE in one of Holt’s oldest buildings and Byfords was certainly one of the county’s first posh or boutique, B&Bs. Situated right in the centre of the thriving market town, the store cum restaurant cum B&B dates back to the middle of the 19th century when Henry Byford opened up a family hardware business in the pretty brick and flint building, just off the High Street.

It was taken over in 2000 by local entrepreneur Iain Wilson, and his wife Clair, and they have created a friendly place where both locals and holiday makers readily head to. They started to add in bedrooms in about 2004, using adjoining cottages, and there are now 16, all gloriously ‘higgedly piggedly’, to use their words.

They play to the building’s original features with lots of beams, dark wooden floorboards and fireplaces but have those vital mod cons like bluetooth, decent TVs with Sky and a fridge with fresh milk supplied. And the Wilsons always do bathrooms very, very well, with huge tubs, power showers and masses of toiletries to try!

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www.byfords.org.uk

Breakfast was another triumph with very tasty Eggs Benedict on an English muffin for me and a veggie selection for him. Plus lashings of Earl Grey tea.

What I enjoy about Byfords is its laid back vibe, friendly staff and the fact that you are at the heart of things - I love being able to pop to the shops or to a nearby pub for a drink and then just nip back to my room.

In the town, do seek out the Owl Trail, a 45 minute guided walk which points out and explains some of the notable buildings and people - the town has a very noble past.

Or just do as I did and have a good shop! There are lots of independent stores, including, of course, Bakers and Larners, where you can pass a very nice couple of hours.

The Red Dot gallery is another favourite and I love Holt Bookshop, too.

The surrounding area is also a joy. Take the Poppy Line, the North Norfolk Railway with steam and diesel trains, to Sheringham and you’re at the coast, or jump in the car to, say, Cley for a look at that iconic windmill - it’s only five miles away. Or Holt Country Park is just a couple of miles away and is a refreshing change to the beach for a walk.

A Winter Warmer offer is available until March 28 2019. Enjoy two nights including breakfast, one dinner and afternoon tea for two people from £250. An amazing offer! www.feastnorfolkmagazine.co.uk

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ALPINE SKI-ING AND

SCOFFING

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AUStRIA T R A V E L

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MARK NICHOLLS ENJOYS TRADITIONAL AND CONTEMPORARY CUISINE ON A SKI BREAK TO AUSTRIA

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HOCHKOENIG REGION, AUSTRIA PHOTO CREDIT (C)HOCHKOENIG TOURISMUS

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AUStRIA T R A V E L MARIA ALM CHURCH

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VENISON MEATLOAF

IT MAY HAVE SEEMED EXTRAVAGANT, but a cocktail with every course was part of the deal.

After skiing the slopes above the lovely Austrian village of Maria Alm, we’d stopped for a mountain lunch at the stylish Tomalmhutte.

Owned and run by Tom Schwaiger, it is brand new and takes pride in showcasing Austrian cuisine with an added culinary twist.

One of the specialties is the five-course lunch - prawns, pear soup, venison meatloaf, beef tenderloin with Parmesan soufflé, and a dessert of Pinzgauer purée with blueberry rice - with a signature cocktail on the side for each.

To be honest, I’m not absolutely certain what was in each of the cocktails, though Jägermeister, gin, cherry brandy, rum and Tia Maria were among the ingredients and one tipple, we were assured, was an Austrian take on a mojito.

As a group of skiers, we were in the Hochkönig region - which includes Maria Alm and the sister villages of Dienten and Mühlbach - and is one of the smaller components of the massive Ski amadé area, which is the largest in Austria with 760km of groomed pistes.

Some 70km from Salzburg, Hochkönig has 120km of downhill ski slopes, 40km of cross-country trails, 85km of winter hiking paths, floodlit toboggan runs and snow shoeing.

A popular ski route is the 35km-long Königstour, which covers six summits and, with 7500 vertical metres, is regarded as one of the most spectacular ski tours in the Alps.

Yet, while skiing is a major attraction, tourism bosses acknowledge that not everyone is there to spend all day heading way downhill.

As Christoph Eisinger, Ski amadé managing director, tells me: ‘We know that most skiers on our slopes make an average of 10 runs a day, which means we have to work to keep them entertained for the time they are not skiing.’

That is where the foodie ethos comes in with many of the 40-plus huts that grace the slopes offering an Austrian culinary experience.

SOUFFLÉ

TOMALMHUTTE RESTAURANT

BEEF TENDERLOIN WITH PARMESAN

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TIROLERG R OS TL

KASNUDELN

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85 CHRISTOPH EISINGER, SKI AMADÉ MANAGING DIRECTOR,

MARK NICHOLLS

PEAR SOUP SERVED WITH A SIGNATURE COCKTAIL

AUStRIA T R A V E L

FACT BOX

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Mark Nicho lls stayed at the Hotel Sep typical rate p where a for bed and breakfast is per person 110-120 euro per night (w ww.edersep ate at Tomal p.com) and mhutte (ww w.edertom.c om/en/) As well as th e Hochkönig slopes abov Alm, Ski am e Maria adé also incl udes four ot ski areas of her linked Salzburger Sportwelt, S Dachstein, G chladming astein, and Grossarltal.

For more info rmation on S ki amadé an Hochkönig sk d the i area visit w ww.skiamad www.hochk e.com and oenig.at Salzburg airp ort is served by regular fli several UK ai ghts from rports.

WIENER SCHNITZEL, ONE OF THE CULINARY DELIGHTS SERVED BY SKI AMADÉ

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‘Hochkönig is an authentic region with a strong culinary theme and lots of huts on the mountain serve traditional food,’ he explains, ‘and we are also bringing some very good wines to them.’

The focus is on a blend of local specialities, modern cuisine and fine wines where the repertoire ranges from Kaiserschmarrn with damsons to Schweinsbraten pork with dumplings. You’ll also be able to enjoy Tirolergrostl and Kasnudeln as well as favourites such as Wienerschnitzel.

Yet it is not just on the slopes where you can enjoy the finest Austrian cuisine and produce. There are hotels, bars and restaurants in the village and an active alpine farmers’ market – where you can buy cheeses, ham, venison, salami, homemade jams and schnapps. In addition, there are a number of gourmet tours on skis across the slopes, where everything from traditional classics through to vegan specialities is on offer.

There is also a hi-tech twist to the ski terrain - the Ski amadé Guide App for Smartphones, for example, has features such as 3D maps and includes information such as huts, webcam pictures, lift opening times and ski routes and a Tracking Tool allowing users to see how many kilometres they have skied with speed and altitude meters recorded from the ski day.

Yet after a day on the slopes – whether skiing or wining and dining - it’s a joy to retreat to a discreet boutique hotel.

We’d set up base at the newly-opened Sepp Hotel, owned and run by the enthusiastic Sepp Schwaiger – brother of Tom - and a short step from the Sonnbergbahn and Natrunbahn lifts which offer a gateway to the slopes of the Ski amadé.

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Whilst it is a new-build which opened in September 2018, it has the aura of an historic alpine cabin and is constructed of old, recycled wood. This is a hotel that says welcome.

The bar area is cosy and warm, even with the doors open to offer views of the infinity pool. Swim in it, feel the chill on your forehead as the warmth of the water embraces your body, and for those who dare, skip through the snowy path to the sauna, which is housed in a 1950s Airstream caravan. Hanging over the edge of the hotel roof three storeys up, “Don’t Panic” is the bold message on the underside.

An architect by training, Sepp designed every aspect of the building and oversaw construction of the 40-room hotel.

‘We work hard to create a relaxed environment for our guests,’ explains Sepp. ‘The hotel is for over-21s, we have a bar and an open kitchen and dining area. One of our ideas is for the brunch concept - serving breakfast from 6.30am1pm, for those who want to relax a little more and sleep in.’

Dinner every evening sees a different culinary style: from Sepp’s Austrian dinner of traditional food such as Wiener schnitzel to surf and turf, sushi, and Nepalese to Italian.

There are a few other quirks too: the lift is converted from an old ski gondola, there is a 100-year-old olive tree in the atrium and various styles of room, plus a couple of luxury suites… a perfect retreat for our ski break in the beautiful village of Maria Alm.

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

It

SPEAR Our kitchen gardener Ellen Mary tells us all about purple sprouting broccoli this month and offers a quick and easy dish

PURPLE SPROUTING BROCCOLI is an easy vegetable to grow, looks fantastic in the vegetable garden and is full of great nutrition. In recent years it’s seen more on the supermarket shelves and accompanies almost any dish.

This tasty vegetable is a good source of vitamins A and C, along with calcium, folic acid, iron, fibre and many other nutrients.

‘PURPLE SPROUTING EARLY’ BROCCOLI Purple sprouting broccoli made its way to the UK after it was introduced to France by Catherine de Medici in 1533.

When it reached the UK, it was called ‘Italian Asparagus’ by the curator of what is now known as the Chelsea Physic Garden. Over the years, a greater variety of colours were available and by the 19th century it was on the table all across the world. The ‘Purple Sprouting Early’ variety is easy to grow and hardy to extreme temperatures.

Purple Sprouting Broccoli G R O W

Y O U R

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ELLEN MARY

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How to grow SOW Sow seeds between March to June (outside from April where they are to grow). Undercover, sow into seed tray cells in a greenhouse and plant out when the seedlings are big enough to be handled. If sowing outside, sow two or three seeds, 2cm deep and 30cm apart. Thin out each group to the most healthy one and leave them to grow where they are situated.

RECIPE WITH ELLEN MARY

ROASTED BROCCOLI AND PINE NUTS

INGREDIENTS 400g of purple sprouting broccoli, washed; 2 garlic cloves, grated; 2tbsp of organic balsamic vinegar; 1tbsp of olive oil; salt and pepper; 50g of pine nuts

CARE The closer you plant them, the less room for side shoots to grow, so give each plant plenty of space, about 45cm. Add in some well rotted manure to the soil before planting, as they are hungry plants and try using cabbage collars to help keep cabbage root fly off, which can affect any brassica. Water during dry spells and feed when the plants start to get taller.

METHOD 1. Put the oven on 200°C 2. Trim your purple sprouting broccoli if needed and half any with particularly thick stalks 3. Whisk the garlic with balsamic vinegar, olive oil, salt and pepper 4. Place the broccoli on a lined baking tray and cover with the balsamic dressing, ensuring the broccoli is well covered 5. Scatter with pine nuts 6. Roast for about 10 minutes or until very slightly charred and serve with any dish you fancy.

HARVEST It’s all about the timing with purple sprouting broccoli, so cut the flower shoots when they are well formed but before the little flowers start to open up. Always cut the central spear first because then the side shoots will grow for about a month and they can then be harvested as well.

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[Serves four]

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VISIT

www.norfolkwineschool.com

RAISING A GLASS What were you doing before you started Norfolk Wine School?

I spent my early career in the wine industry followed by working as marketing controller and then marketing consultant for various branded food businesses.

Where is the wine school based - who do you collaborate with?

Norfolk Wine School is based in Norwich and we hold tastings and events in the city and across the county. We work closely with our venues and local independent and specialist wine retailers. Recently we have started to work more closely with local vineyards.

Can you tell us how the Wine School works?

Most consumers find wine complicated. There are lots of different grape varieties, different countries, regions and styles but that’s what makes wine interesting. We teach our guests how to taste wine and

JEREMY DUNN IS CHIEF WINE TUTOR AT NORFOLK WINE SCHOOL, BASED IN NORWICH. HERE HE EXPLAINS HOW THE SCHOOL IS EVEN STARTING TO TEACH US ALL ABOUT BEER, TOO! understand what wines they like and why, which gives them the confidence to experiment and try different wines from the huge range of wines available.

Can you describe the range of courses wine lovers can go on?

We offer a range of courses including our Evening Introduction to Wine Tastings and our popular 8-Week World of Wine Course which are both fun and informative. We also run professional WSET (Wine and Spirit Education Trust) courses suitable for wine industry and hospitality professionals as well as amateur enthusiasts.

And what about your workshops and tastings?

Our food and wine workshops are practical and fun sessions that teach guests how to make amazing food and wine pairings. Our themed evening tastings are a great way for guests to explore the wines of a particular country or region in a little more depth.

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Does one have to be a wine connoisseur to attend your courses?

No, absolutely not. We have courses suitable for everybody, from complete beginners to those who want to develop their existing wine knowledge.

There’s no wine snobbery at the wine school!

How does food feature on your courses? Are you doing more food and wine pairings these days?

Yes, some of our courses include food.

We are expanding our range of themed food and wine evenings that take popular cuisines, such as Spanish tapas, and match each dish with delicious wines.

How do the WSET and the new BPET training courses work?

Our WSET and BPET (Beer Professional Education Training) courses are designed to support the local drinks sector in educating and developing staff to ensure the industry has people with the right skills available locally to help grow their businesses.

The courses are all available to book online and run throughout the year.

Any more future plans?

As well as our professional beer training courses we’ve recently launched consumer beer tastings as the craft beer movement continues to re-shape the beer industry and fuels consumer demand for beer education. We are currently assessing demand for local Spirits Education with a view to introducing WSET Spirits courses later this year.

How might becoming a member of Proudly Norfolk Food and Drink help you?

We’re excited about the opportunities being a member will create. Many of our events feature local wines and local cheeses and we are looking to grow our business with fellow members in the hope they will help Norfolk Wine School continue to grow and flourish.

This column is supported by Proudly Norfolk Food & Drink and highlights its Proudly Norfolk members. For more details, visit www.norfolkfoodanddrink.com

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