Feast Norfolk Magazine - Issue 35 April 2019

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35 APRIL 2019

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NEW COLUMNS

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Mon 8 – Sat 13 April A SONG AT TWILIGHT A bittersweet and hugely entertaining play from the pen of Noel Coward Tues 16 – Sat 20 April THE WORST WITCH A new action-packed stage adaptation of the hugely popular children’s stories

Tues 23 – Wed 24 April MARK MORRIS PEPPERLAND Exuberant new dance celebration of the iconic Sgt. Pepper’s Lonely Hearts Club Band

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IT’S TIME FOR OUR APRIL ISSUE, the month which really heralds the start of spring for us. Easter is late this year but we have plenty to get you in the mood with recipes for hot cross blondies, a gorgeous lamb dish with a wild garlic dressing and sea bass! We have some fun chick and bunny kitchen goodies and three 'hare-raising' gin cocktails, too.

We also write about the county opening up for the new summer season, with a spotlight on one of our most established tourist hotspots, Wroxham Barns, a feature on Richardson's Holidays and we also catch up with the good folk at English Whisky.

Add in a glorious photo shoot at Fen Farm Dairy, near Bungay, home of Baron Bigod cheese, an interview with Minnie Moll, the new chief executive at Jarrold’s and Andy Newman’s top 10 lesser known French wine regions - in other words - where you can find some bargains!

We have some new writers for you - Andrew Dellbridge is our mindful gardener, Catherine Jeans is writing about nutrition - in a practical way - and Nick Harris joins us as our ‘insider’ chef. The ever-busy kitchen gardener Ellen Mary moves to four columns a year due to other work commitments!

Do try and join us at The East Anglian Game and Country Fair at the Euston Estate on April 27 and 28 - you will find us in the Cookery Kitchen with many of the region’s leading chefs in action, including Andrew Jones, Daniel Freear and Chris Lee. Finally, don’t miss our competition which is a chance to win a stay at one of the beautiful lodges on the Holkham Estate - what a setting!

Congratulations to Janet from Hertfordshire who won our lunch at Bourgee in Norwich and Scott, from Norwich, who scooped the Gnaw chocolate hamper! Both competitions were in our February issue.

We hope you enjoy this edition and do keep in touch with us via, Facebook, Instagram, Twitter and LinkedIn. Happy eating

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

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E D I T O R ' S

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84 Think you know Venice?

Mark Nicholls discovers a different aspect of Italy’s amazing island city

ABOUT US 05 Editor’s Letter WHAT’S ON 14 Want to know what’s on this month? Our Diary Dates pages let you know where to go 16 We preview the East Anglian Game and Country Fair – complete with a Cookery Theatre hosted by Feast Norfolk and Andy Newman!

18 Find out more about the launch of Hospitality Action in East Anglia at a black tie event at Holkham Hall in June 20 Emma Outten gets tips on how to throw a stress free dinner party, thanks to a culinary masterclass at The Swan at Lavenham 22 Read all about it – our news round-up has it covered INTERVIEWS 32 Emma Outten meets the new Chief Exec of Jarrold in Norwich (and self-confessed foodie) Minnie Moll

COVER STORY

65 Easter eggstravaganza - meet some of the region’s egg suppliers

EATING OUT 34 Sarah Hardy has the first Cromer crab of the season at The Brasserie at Barnham Broom 37 Mark Nicholls enjoys a taste of the Caribbean at the Soul Café and Restaurant in King’s Lynn

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FEATURES 24 The region’s fast growing visitor economy has got a plan – with hospitality playing a big part. Emma Outten investigates 26 That’s the spirit - The English Whisky Company has turned St George’s Distillery in Roudham into a major tourist attraction 28 Find out more about a multi-million pound investment by Richardson’s Holidays in a seaside resort REGULARS 08 Everyone’s favourite, Wroxham Barns, is our spotlight feature this month 19 The City College Norwich feature is all about the popular Junior Chef course, which has doubled in size 40 This month’s photo essay is unashamedly cheesy – Keiron Tovell heads to Fen Farm Dairy near Bungay 46 Chef Patron Daniel Smith of the newly reopened Ingham Swan is the subject of our Q&A this month 56 Easter chicks and bunnies inspire our choice of gadgets and gizmos 62 Chocolate is a key theme for the latest cookbook releases at Jarrold’s this month 90 Our Proudly Norfolk column discovers more about Novofarina, a new range of gluten free pea flour, based near Norwich

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66 37 46 RECIPES 13 Enjoy salmon and chive fishcakes from Wroxham Barns 17 Mark Elvin, Head Chef at Barnham Broom, serves up rosemary Gressingham duck breast, in time for the Game Fair 21 Justin Kett, Head Chef of The Swan at Lavenham, dishes up dinner party dessert, rhubarb frangipane 49 Daniel Smith of the newly reopened Ingham Swan offers wild sea bass 52 Free from recipe writer Sara Matthews has cookies and a pasta bake for us 57 Trevor Clark, executive head chef at The Hoste in Burnham Market, suggests hot cross blondies!

DRINK 72 Kate Blincoe explores Norfolk’s rich brewing heritage 75 We have three Easter cocktails from OakVilla Distillery in Wymondham 76 Andy Newman gives us his top 10 French wine regions where bargains can be found!

79 Steve Hearnden matches wines to Simnel cake and more as Easter approaches

COLUMNISTS 51 Julia Martin of Purple Plum Catering shares a fabulous lemon cake recipe with us 55 Our woodfired chef, James Hammond, tells us how to prepare seasonal lamb with a wild garlic dressing 59 Roger Hickman is all about chocolate this month - and tempts us with a choccy pud, too 66 Andrew Dellbridge is another new columnist as he tells us why gardening is good for your mental health 67 Nutritionist Catherine Jeans joins us as a columnist and tells us why we need fat in our diet 68 Samantha Mattocks shares her MasterChef experience!

69 Meet our new ‘insider chef’ columnist executive chef Nick Harris from Jarrold’s 71 José de León Guzmán of Kofra Coffee has exciting news as the company reaches its fifth anniversary TRAVEL 82 Tony Mallion rekindles his love affair with the Felbrigg Estate by staying at Felbrigg Lodge 84 Mark Nicholls explores what was once known as the garden of Venice

COMPETITION 80 Win a stay at the gorgeous lodges on the Holkham Estate www.feastnorfolkmagazine.co.uk

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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 Brand Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Rollo Dennison Senior Account Manager | 07790 940421 rollo@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Mark Nicholls, Andy Newman, Steve Hearnden, Catherine Jeans, Andrew Dellbridge, Nick Harris, James Hammond, Sara Matthews, Tony Mallion, Julia Martin, Keiron Tovell, José de León Guzmán, Samantha Mattocks, Kate Blincoe

PUBLISHED BY

FEAST NORFOLK MAGAZINE is published

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

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MICROPRESS, Fountain Way, Reydon Business Park, Reydon, Suffolk, 1P18 6DH

Eat, Shop, t a e p Re

IT’S ONE OF OUR BEST KNOWN TOURIST ATTRACTIONS WHICH PUTS FOOD AT THE HEART OF WHAT’S ON OFFER. EMMA OUTTEN TELLS US ALL ABOUT WROXHAM BARNS

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VISIT

wroxham barns

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And that’s before we mention all the foodie choices, from Scrummy Pig, a shop packed with all manner of local goodies from beer to chutney, to their onsite restaurant where afternoon tea is a real treat. Sunday lunches are popular, too, and with an emphasis on local, seasonal produce, dishes are certainly fresh. Make sure you check out the daily specials and we can recommend the puds and, of course, the scones!

You can enjoy the Farmyard Café, with its terrace for sunny days. It’s perfect for families on the go and dogs are welcome, too. Expect all your favourites like jacket potatoes and chunky sandwiches, and the coffee is also rather good. For chillier days, it has heaters and a retractable roof so rain can’t stop play.

There is also Courtyard Confectionery, home to the Great Fudge Stall, where you can even buy treats for your four-legged friends. Yes, really! And The Norfolk Cider Shop is where you’ll find ‘proper’ cider and apple juices for sale.

But back to shopping, and there really is a host of outlets, where talented craftsmen and women try really hard to provide something that little bit special - and you’ll often be able to spot them at work. Expect artists, jewellery makers, a stained glass specialist, a woodworker - and you can reignite your own creativity in the Made by You art studio.

E ALL KNOW IT AND WE ALL LOVE IT but Wroxham Barns isn’t just for kids - far from it. Okay, so Junior Farm is a real draw, especially at this time of the year when you can bottle feed those oh so cute lambs, but, well,

where to start?

You can get your hair done, snap up a pair of sandals, have a go at painting, and buy something new to perk up your kitchen. www.feastnorfolkmagazine.co.uk

S P O T L I G H T

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PATS WOODCRAFT AND ENGRAVING

SEASALT

LOVE MY HOME AND GARDEN

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OUR FAMOUS APPLE JUICE AND CIDER

GALLERY GIFTS

BIT OF HISTORY: Wroxham Barns started life in 1982 as the brainchild of Ian Russell when he bought some derelict farm buildings near the Broads in Wroxham, thinking he’d open a craft centre that would capitalise on what was then becoming a national ‘pastime’ - shopping.

It opened in May 1983 and, 36 years later, is still owned and run by Ian and attracts thousands of visitors, both locals and holiday makers, every year, with many returning time after time.

Ian, a founding member of Visit East Anglia (recently rebranded as Visit East of England), says: ‘We try to make every day special for our visitors and it’s our whole offering that really turns heads, we call it ‘Uniquely Wroxham Barns’ - Norfolk with a twist.’

SMOKED HADDOCK, BACON AND LEEK CHOWDER

Dates for your diary: Easter Eggstravaganza on Junior Farm, April 6-22; Magical fun at the Unicorn & Wizards Festival on Junior Farm, May 25-June 2; and the Restaurant will be offering specials as part of Broads Restaurant Week, June 1-9 Don’t miss...

• The gourmet hampers at Scrummy Pig • T he unisex hair and beauty salon, Art of You, uses many vegan-friendly products • T he Norfolk Gallery is where you can snap up a great piece of art

www.feastnorfolkmagazine.co.uk

HETTA

FRESH TOMATO AND BASIL BRUSC

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RECIPE OVERLEAF

Here at Feast we love Gallery Gifts where you can pick up a present for even the most tricky of people - and spoil yourself, too. Add in Gallery Clothing where labels include Robell, Alice Collins, Joe Browns, Seasalt, Lily & Me, and Jack Pyke - brands that are accessible yet stylish. Be sure to call by a new store, Love My Home and Garden, where there are some truly beautiful pieces for your own little bit of paradise.

As with everything at Wroxham Barns, it is all displayed so very well that you can’t help but be tempted.

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Located on the North Norfolk coast, a designated area of outstanding natural beauty, The Ship offers a perfect base for enjoying long walks along the beach followed by a hearty lunch or dinner in our award winning restaurant and bar. We also have dog friendly rooms!

The Ship Hotel, Brancaster, Norfolk PE31 8AP | T: 01485 210333 reservations@shiphotelnorfolk.co.uk | www.shiphotelnorfolk.co.uk

@lakenhamcream Lakenham Creamery

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Salmon & Chive Fishcakes

INGREDIENTS 450g of salmon fillet, skin left on; 500g of peeled potatoes, diced; 1/2tbsp of chives, finely chopped; 3 lemons; salt and pepper, to season; 2-3 eggs, beaten; 140g of bread, whizzed into breadcrumbs; 4tbsp of sunflower oil; good handful of flour

METHOD 1. Lay flat the salmon, skin side down onto a baking tray (no baking parchment needed), season as needed. Take 2 lemons, slice one lemon into segments and squeeze the juice out of a second lemon. Lay the lemon segments alongside

the fish to enhance the flavour whilst baking. Make sure you squeeze over the lemon juice before popping in the oven.

Bake at 190°C for 12-15 mins until cooked thoroughly. Set aside to cool.

2. Simmer the potatoes in gently boiling water for 20 minutes or until tender. Put through a potato ricer if you have one otherwise mash and set aside to cool (do not add milk or butter).

Once cooled fold the flaked salmon through the potato mixture and add the zest and juice of another lemon, plus add in your finely sliced chives. Season and add two handfuls of breadcrumbs and mix thoroughly.

3. Shape into fishcake-sized patties or use a round cutter for shaping and set aside to cool.

4. Then coat the fishcakes using the flour, eggs and breadcrumbs, brushing off any loose crumbs.

5. Heat the oil in the frying pan over a moderate heat. When the oil is hot, place the fishcakes into the pan and fry until golden brown on both sides. Remove from the pan and keep warm in a low oven as needed or serve immediately.

6. Serve with lemon wedges. Add roasted cherry tomatoes, broccoli, peas and a hollandaise sauce as required.

SERVES F OUR

www.feastnorfolkmagazine.co.uk

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EASTER EGG HUNT

Fairhaven Woodland and Water Garden at South Walsham, near Acle, is holding an Easter Egg Hunt on April 19. Hunt for the colourful eggs that will lead you to a chocolatey egg prize! There will be face painting and Easter crafts for children to enjoy.

Visit www.fairhavengarden.co.uk

EASTER FAIR

There will be an Easter Fair and Egg Hunt at Maisebrooke Farm, on the Beccles to Bungay Road, on April 21. See the baby goats, lambs and chicks, plus there will be stalls, activities, amusements, and an all day BBQ and beer tent.

Find Maisebrook Farm on the B1062

ASADO SUPPER CLUB

Argentine Asado caterer, All Fired Up, is holding a Supper Club at Redwell Brewery in Trowse, Norwich, on April 4. It involves a four-course meal, all of which with be cooked over a live wood fire on a traditional Argentine grill, with whole lambs cooked over fire pits.

All courses will be matched with a Redwell beer.

Visit www.allfiredupcatering.co.uk

ENGLISH DINNER

Enjoy a St George’s Day English Dinner, with the help of Lee Dyer of Winbirri Vineyard, at Wells Crab House on April 23. On the night there will be four courses paired with four Winbirri drinks.

Visit www.wellscrabhouse.co.uk

DIARY DATES EASTER IS ON ITS WAY, SO YOU CAN EXPECT THE ODD EASTER EGG HUNT THIS MONTH, SAYS EMMA OUTTEN!

GIN TASTING

Bakers & Larners Gin tasting evening with Black Shuck. An event going through the range of Black Shuck gins and their perfect serves. May 16, at the Bakers & Larners Number 10 restaurant.

Visit www.bakersandlarners.co.uk

BOTTOMLESS BRUNCH

MEZZE AND WINE

Norfolk Wine School is holding a new Mezze & Wine evening at OPEN Norwich on April 26. The menu will consist of dramatic flavours (think Yotam Ottolenghi!), plus you’ll taste a range of wines specially selected to pair with aromatic and spicy food and learn how they enhance the overall eating experience. Also, look out for a new World Malbec Day tasting at The Library Restaurant, also in Norwich, on April 17.

Visit www.norfolkwineschool.com

ONE NIGHT BREAK

Entertainment legend Brian Conley comes to the Atlas Theatre at Potters Resort in Hopton on April 7. A One Night Break includes comfortable accommodation, entertainment from Brian, late night entertainment, a five-course dinner with selected wines, a midnight dish, breakfast the next morning, activities and use of the sports and leisure facilities!

Visit www.pottersholidays.com

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The next Bottomless Brunch Club at Strattons Hotel in Swaffham takes place on April 22. Enjoy unlimited tea or coffee, local fruit juice, a selection of pastries made by talented chef Jules and a hot dish from the menu (or add a bottomless drink!). Also look out for a special Easter Lego themed Afternoon Tea throughout April.

Visit www.strattonshotel.com

SUPPER CLUB

The next Supper Club at Socius, Burnham Market, ‘New World Wines’, takes place on April 4. The event will be in collaboration with Rob Harrison from CH Wine Merchants and includes a five course tasting menu with paired wines.

Visit www.sociusnorfolk.co.uk

TEA IN THE GARDEN

DRINKS AND NIBBLES

Talk to Remember, an event to raise funds to build a memorial to those who served at RAF North Creake during the Second World War, takes place at Holkham Hall’s Marble Hall on April 16. Nigel Morter, of The Control Tower vegetarian B&B, will be giving a history talk, drinks will be sponsored by Adnams and nibbles by the Black Lion Hotel in Little Walsingham.

Email mail@controltowerstays.com

WHAT 'S ON IN

APRIL

DINNER DANCE

Norfolk gardens opening for the National Gardens Scheme this month include: Gayton Hall on April 7; Mannington Estate, which celebrates 40 years of opening for the NGS in 2019 enjoy the extensive countryside walks and trails to work up an appetite for lunch or teas in the Greedy Goose tearoom on April 14; Wretham Lodge on April 21 and 22; Chestnut Farm in West Beckham and The Old House at Ranworth, both on April 28. All the gardens will have home-made teas.

Visit www.ngs.org.uk

DINING IN THE DARK

OPEN Norwich is holding a Dining in the Dark event on April 18. Dining in the Dark originated in Zurich, Switzerland, with the opening of the first dark restaurant in 1999 by Jorge Spielmann, who was blind.

The main idea of dining in the dark is to heighten our other senses, which supposedly can help to enhance our gastronomic pleasure.

Visit www.opennorwich.org.uk

FOOD FAIR

New for 2019, Holkham Hall is holding a Food Fair in The Lady Elizabeth Wing on April 20 and 21. Local and regional artisan producers will showcase their best produce for visitors to try and buy this Easter. The Lady Elizabeth Wing bar will be open and you can expect to find a number of concession vans in the courtyard too.

Visit www.holkham.co.uk

ANd DON't FORGET...

A D-Day Dinner and Dance takes place at Lynford Hall Hotel, Mundford, on April 6.

The 1940s themed event will commemorate the links between Norfolk and the Desert Rats, who were based nearby before sailing for the beaches of Normandy to take part in the momentous events of 1944. The evening includes a three course meal, and entertainment from the Swingtime Sweethearts.

Visit www.desertrats.org.uk

…it’s National Tea Day on April 21!

Visit www.nationalteaday.co.uk …it’s the East Anglian Game & Country Fair at the Euston Estate near Thetford on April 27 and 28.

See our special preview! …Norfolk Spring Fling takes place at the Norfolk Showground on April 11.

Visit www.royalnorfolkshow.rnaa.org.uk

I DO LIKE TO BE BESIDE THE SEASIDE… A lovely stables conversion, this character property is just minutes from the beautiful sandy beach in Cromer. A charming cottage with a bright and airy open plan living space, Seahorse Stables is comfortable and well-equipped, and a delightful place to spend a holiday. It’s the ideal base for those who enjoy having easy access to the beach and other famous attractions such as Cromer Lighthouse, the pier and Amazona Zoo. Prices from £390 for 3 nights and £477 for 7 nights.

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

www.feastnorfolkmagazine.co.uk

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EAST ANGLIAN GAME AND COUNTRY FAIR

ARTHUR HOWELL BUTCHER

MARK ELVIN

JON DEVINE-GAY'S SPICED CHICKPEA KOFTA

BEN HANDLEY

EVA HUMPHRIES' QUINOA BREAKFAST BOWL

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O N W H A T ' S -

COOKERY At tHE

COUNtRY FAIR WITH FEAST NORFOLK AND ANDY NEWMAN HOSTING THE COOKERY THEATRE AT THE EAST ANGLIAN GAME AND COUNTRY FAIR THIS MONTH, IT’S THE PERFECT TIME TO LOOK AT THE LINE-UP AND GET A FLAVOUR FROM ONE THE CHEFS WHO WILL BE APPEARING, AS EMMA OUTTEN REPORTS

VISIT

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THERE’S A GREAT LINE-UP of cookery workshops and demonstrations taking place over the weekend of this month’s East Anglian Game & Country Fair, the annual two-day, family event.

It all takes place on April 27 and 28 at the Euston Estate, near Thetford, by kind permission of The Duke and Duchess of Grafton. Henry Fitzroy, 12th Duke of Grafton, is preparing to welcome visitors for the third year running, and says: ‘My family and I are delighted that Euston Estate is once again hosting the East Anglian Game and Country Fair. It remains a highly successful and enjoyable event and is a popular day out for the whole family.’

Feast Norfolk and Andy Newman are hosting the Game Fair Country Kitchen, where award winning chefs and suppliers from across Norfolk and Suffolk will showcase their signature dishes using seasonal, local produce. Plus, foodies can look forward to having breakfast, lunch or dinner at one of the new street food pop-ups or perhaps staying on to enjoy the evening bar and live music.

There will be more than 350 shopping stands, with a wide variety of products from fashion and footwear to gun makers and fishing products – expect children’s activities, a buzzy food hall, craft and gift marquees and much more.

COOKERY THEATRE TIMETABLE 2019 Saturday April 27 10.30am Jon Devine-Gay, Erpingham House, Norwich 11.30am Iain McCarten, The Last Wine Bar, Norwich 12.30pm Chris Coubrough, The Crown, Wells

Arthur Howell, Arthur Howell Butchers, Wells 1.30pm Andrew Jones, Farmyard Restaurant, Norwich

and The Dial House, Reepham 2.30pm Fran Harsthorne, The White Horse, Brancaster Staithe with Ben Keeley, Barsby Produce 3.30pm Ben Handley, The Duck Inn, Stanhoe,

and The Hunworth Bell 4.30pm Mark Elvin, The Brasserie, Barnham Broom Sunday April 28 10.30am Scott Dougal, Wells Crab House 11.30am Chris Lee, The Bildeston Crown 12.30pm Roger Hickman, Roger Hickman's, Norwich 1.30pm Eva Humphries, Whole Food Warrior 2.30pm Johnny Wyndham , VanVino, Wymondham 3.30pm Daniel Freear, Strattons Hotel, Swaffham 4.30pm Na Hansell, Inspiring Cooking, Fakenham * correct at the time of going to press www.feastnorfolkmagazine.co.uk

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R E C I P E

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Mark Elvin, head chef at Barnham Broom, near Norwich, is demonstrating this dish:

Rosemary Gressingham Duck Breast INGREDIENTS: 2 Gressingham duck breasts; 6 spears of Norfolk asparagus; 4 spring onions; 2 banana shallots; 4 baby carrots; 6 star anise; 1/2pint of orange juice; 2 sprigs of rosemary ; 1 small bunch of thyme; 4 cloves of garlic; 600ml of Norfolk rapeseed oil; 300ml of beef stock METHOD: 1. Remove any sinew from the duck breast and lightly score the top of the skin. Set aside 2. Place the orange juice, thyme and star anise in a saucepan, bring to the boil and add carrots, cook until tender 3. Place the rapeseed oil, thyme and garlic in a small pan and add the peeled banana shallot, gently cook until the shallot is soft to the touch 4. Peel and prep are the asparagus and set aside.

Prepare the spring onion and blow torch until it has a BBQ look and soft to the touch 5. Place a non-stick pan on the heat and add the duck breast, skin side down. Do not add any oil to cook the duck 6.

Season and place in the oven for 7/8 Minutes at 200°C 7. Take out once cooked and rest for four minu tes. Using the same pan roast the asparagus, baby carrots and shallots until glazed. Plate up.

SERVES TW O

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Black Tie

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HOSPITALITY ACTION LAUNCHES IN EAST ANGLIA WITH A BLACK TIE DINNER AT HOLKHAM IN JUNE. SARAH HARDY REPORTS

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www.hospitalityaction.org.uk

bill to give to the charity.

VISIT

The official East Anglian launch of industry charity, keen to support the charity in raising valuable awareness Hospitality Action, is being held at a black tie event at the of the problems for workers that can occur in the Lady Elizabeth Wing on the Holkham Estate on June 4. hospitality industry.’

A six-course dinner sees a host of prestigious local chefs, Mark Lewis, Hospitality Action Chief Executive, including Roger Hickman, Eric Snaith, Scott Dougal and adds: ‘It took the tragic death of Nyall Brown to bring Charlie Hodson, preparing various courses in memory of Hospitality Action and the passionate individuals hospitality employee Nyall Brown from Cromer who took on our newly-formed board together. Our launch event his own life last year. at the magnificent Holkham Hall will be a fitting tribute The actual menu is under wraps but you can definitely to his memory and a fantastic launchpad for a long and expect local seasonal produce and here at Feast we impactful partnership in the East of England. can exclusively reveal that there will be live cookery ‘Hospitality Action is a force for good, providing a safety demonstrations, too, as the chefs put the final touches to net for those who find themselves battling physical or their dishes in front of diners. mental illness, unable to work through injury or having to The evening, which will also deal with family problems, and include a charity auction, begins I’m confident that the energy at 7pm and ends at 11.30pm, brought by the team will help with tickets at £75 a head. us support many hospitality Lord Leicester comments: people in the region over the ‘We are delighted that years to come.’

DON'T FORGET To buy a ticket call 020 3004 5503 Hospitality Action will be Social Sunday on July 7 when numerous restaurants, or email astrid@hospitalityaction.org. hosting their inaugural East hotels, and cafés offer a little something different or uk Tickets are £75 each or £750 for a Anglia fundraising event at extra, or might add a discretionary amount onto your table of 10.

Holkham. My wife and I are

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START THEM YOUNG! THE JUNIOR CHEF COURSE AT CITY COLLEGE NORWICH HAS JUST EXPANDED, MEANING EVEN MORE WOULD-BE CHEFS WILL BE ABLE TO SPEND THEIR SATURDAY MORNINGS LEARNING NEW SKILLS IN THE KITCHEN. EMMA OUTTEN REPORTS

www.ccn.ac.uk

www.feastnorfolkmagazine.co.uk

VISIT

One of the leisure courses at City College Norwich is proving so popular, organisers have decided to double up!

The Junior Chef programme is aimed at young chefs aged 10-15 who want to learn to cook with imagination and style - the so-called Junior Academy provides expert tuition in the professional environment of the College’s industry-standard training kitchens, guided by experienced chefs from the renowned Hotel School: Chef Supervisor Martin Colley and Restaurant Supervisor Florin Stoian.

Up until now, Martin and Flo have been alternating sessions, but, starting later this month, they will lead a group each, to keep up with demand. And they are quite the double act! Leisure Learning Manager Sharon Farrant says: ‘We are very lucky to have Flo and Martin on board.

It’s really key to have the right people delivering Junior Chef, to make it an interesting, engaging experience.’

So, from this coming summer term, even more new and returning Junior Chefs are invited to have a go at exciting new recipes to build their skills and confidence. Martin says: ’50 per cent are returning students who have been coming for quite a few years.’ The young chefs come from all sorts of backgrounds and with all sorts of levels of ability - a number of them will be studying for a GCSE in Food Technology at school, for example, or for their Duke of Edinburgh Award.

Personalised chef whites are available for parents to buy.

Martin says: ‘They all look like mini chefs.’ Flo adds: ‘They see all the celebrity chefs on TV and want to have their own jacket with their own name on it – they can even put a tasting spoon in the pocket.’

The course normally starts off with bread-making of

some description, with Martin saying: ‘The first week we want to get to know them and get to know their ability. We don’t want to throw them into something technical on the first day.’

Beyond that, he says: ‘We try to keep it seasonal. We finish with a showstopper each time, so it was a simnel cake at the end of the spring term.’ Young chefs can also learn about sugar craft with lecturer Cindy McCann, in one of the sessions. Martin and Flo have been busy brainstorming ideas for the summer term – expect BBQ marinades, picnic hamper goodies, and more!

Martin enjoys watching the youngsters progress and recalls: ‘A couple of them couldn’t cook at all – one burnt everything!’ But Flo adds: ‘It’s about trying to see the positive – to start with they are young and inexperienced and not so confident.’

The Junior Chefs will learn all about food hygiene as well as health and safety in the kitchen. Sharon says: ‘It’s a course that will enable them to have life skills, to take to university, say. And it can fire up their passion. All of a sudden, from not knowing what they want to do in life at such a young age, they are experiencing the buzz and the excitement of the kitchen.

‘One of the key things to get across is you don’t have to already have a skill in it - you just have to have a passion and an interest and the skill you will learn. And that goes for all our cookery classes that we run.’

The next 10-week Junior Chef course starts on April 27 and runs until July 6 (excluding June 1). It takes place from 9.30am to 12.30pm on a Saturday. There will also be a Junior Chef Summer Academy School, from July 29 to August 2.

Also, a new 5-week leisure course for adults called a Taste of the Middle East begins on April 24, running from 6-9pm.

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E E R F S S E R T S PARtIES DINNER

HOW DO YOU FANCY MAKING YOUR NEXT DINNER PARTY EXTRA SPECIAL WITH ALL THE RIGHT INGREDIENTS AND NONE OF THE STRESS? EMMA OUTTEN HEADS TO A CULINARY MASTERCLASS AT THE SWAN AT LAVENHAM

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leaf and celery. Finally, dessert was a rhubarb frangipane, complete with chocolate pop candy - for the more specialist ingredients, Justin recommends Infusions4Chefs in Bury.

Afterwards we all enjoyed a twocourse lunch, essentially the main and dessert course demonstrated earlier, paired with a glass of wine. So what was the verdict?

Myriam Berger is originally from Switzerland, but now lives in Long Melford, enjoyed taking away some handy tips with her, such as chopping up the coriander stalk to give the crab spring rolls even more flavour.

Beverly Holland from Haverhill is a regular and adds: ‘I come because I enjoy the whole day. Justin interacts with you so you don’t feel left out and then you can enjoy the nice lunch. I came to The Swan on my honeymoon and have been coming back for more than 50 years.’

Armed with three recipes to take home, what could possibly go wrong? Well, that could well be another feature!

Culinary Masterclasses 2019: MAY 30 - For the Love of BBQ JUNE 27 - Suffolk Day SEPTEMBER 26 - Autumn Spice OCTOBER 31 - Game for It NOVEMBER 28 - Have a Holly Jolly Christmas

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JUSTIN KETT

I’ve got a confession to make. I’ve never thrown a dinner party in my life. I’ve been invited to a few but have never returned the favour. Does that make me a bad person? No, but it does make me woefully ill-equipped to be the hostess with the mostest.

Which is why the recent Culinary Masterclass called Stress Free Dinner Parties at The Swan at Lavenham Hotel and Spa came in very handy.

In fact, the 15th century hotel in Suffolk has planned a series of themed Culinary Masterclasses taking place between now and November. The idea is you go along, improve your culinary knowledge and learn new skills from The Swan’s award winning Head Chef, Justin Kett, the creative inspiration behind the hotel’s AA two Rosette Gallery restaurant.

It all began with a cup of tea and a homemade biscuit before vying for a front row seat ready for Justin’s cooking demonstration. There were a good two dozen of us, mostly women of a certain age (of which I am one!).

Justin was joined by able assistant, Hannah Scott, who had just passed her commis chef exams with distinction.

After a brief introduction, he makes a crucial point: ‘All these things we are going to do the day before your dinner party, so there’s no stress and it’s nice and chilled.’ On the day itself all you have to do is pop it in the oven before your guests arrive. But he had some sage advice: ‘I suggest you don’t get drunk before your friends come!’

Justin started by making three different canapés including crab spring rolls and blue cheese rarebit.

He taught us how to prepare a crab, taking off the dead man’s fingers first. There were lots of questions, such as where can you buy the spring roll pastry sheets from (‘try an Asian supermarket’), and how to turn it into a vegetarian spring roll (‘use any Asian vegetable you can get your hands on!’).

For the blue cheese rarebit, Justin showed us how to make a roux. The rarebit was served on toasted sourdough, made at The Swan and much loved, by all accounts.

Finally, we found out how to make hummus, with Justin saying: ‘depending on how seriously you take your dinner parties, and your friends, blitz and drum sieve it.’ This was followed by sample tastings of all the canapés. On the night of the dinner party, arrange them on a nice plate or board – and if you happen to have a butler to serve them to your guests, all the better!

Then it was on to the three course meal itself: a starter involving mackerel, with a horseradish and beetroot salad.

‘I love mackerel, it’s a lovely, oily fish, and looks like a tiger with the stripes on the back,’ says Justin. After being pushed on the subject, he admitted that you could cheat and use smoked mackerel to make a salad instead.

The main course was roast guinea fowl, and, for those of us who had forgotten, we were reminded how to make mirepoix – with garlic, onion, carrots, thyme, leeks, bay

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RHUBARB FRANGIPANE

INGREDIENTS 1kg of rhubarb; gin ger, grated; 150g of butter; 145g of 2 large eggs; 2tbs sugar; p of Calvados; pin ch of salt; almon essence; 150g of d ground almonds ; 30g of plain wh TO GARNISH: Mint ite flour , Amaretti biscu it, chocolate pop rhubarb gel candy,

METHOD 1. Cut 100g of the rhubarb into squa res then peel the the remaining rhu rest. Take barb and dust wi th sugar then a sp water and the Ca lash of lvados and cling film. Put in a warm allow to steep. place and 2. Meanwhile, to make the frangipa ne, cream the su butter, mix in the gar and ginger, almond es sence and groun slowly add the eg d almonds, gs and finally the salt and flour.

3. Poach the cube s of rhubarb in th e juices from the rhubarb until soft, steeped take the pulped rhu barb and drain th into a greased ram en put ekin dish or an ind ividual tart mould with the frangipa , cover ne then bake at 18 0°C until cooked 4. Leave to cool th . en portion. Garni sh with mint, Am biscuit, chocolate aretti pop candy, and rhu barb gel.

SAVE THE LAST FOR ME Iconic Norwich restaurant, The Last Wine Bar, has been saved from closure after four local business people stepped in to buy it: Mark Duffy, Mark Loveday, Vince Pearson and Lynda Baxter. The restaurant will be run by manager Emma Neal, head chef Iain McCarten and deputy manager Gracie Sutton, along with business support coach Richard Maxwell. Founder James Sawrey-Cookson is retiring.

Visit www.lastwinebar.co.uk

PINK GIN

NEW B’NOU

BANG ON 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

It’s all change at B’Nou in St Benedicts Street in Norwich. The popular tapas restaurant has changed to a 'create your own' drinks bar, with cocktails (how does a whisky, lychee and strawberry purée concoction sound?), an extensive list of beers, wine and premium spirits all on offer – foodies fear not, though, you can buy nibbles with your drinks.

Follow B’Nou on Twitter and Instagram

CURTAIN UP A new-look light, modern and contemporary restaurant is taking shape at Norwich Theatre Royal. It is scheduled to officially open on April 30 and comes after a fire in the kitchen in January which temporarily closed it.

Visit www.theatreroyalnorwich.co.uk

N EWS

HAPPY BIRTHDAY Many congratulations to Norwich's Archer's butchers who celebrate their 90th anniversary on May 11.

This is the day that Jamie Archer's grandfather, John Archer, opend the business in 1929 on Norwich Market. Celebrations are being held at the Plumstead Road shop all day, with plenty of free nibbles and wine! Go help them celebrate!

Visit www.archerbutchers.com

Boadicea Gin has just launched its pink gin expression – Rosa. Hand crafted in East Anglia, Boadicea Gin Rosa is distilled from Royal Norfolk barley and the unique finish comes from a recipe of infused cherry and peach. After researching the Iceni tribe’s language, Matt and Steph Brown (cofounders of Founding Drinks) realised that Rosa would have been the word for pink.

Visit www.boudiceagin.co.uk

R OU N D - U P We’ve got new openings, reopenings and reimaginings for you, this month, says Emma Outten!

SUPPER CLUB

BEST BOTTLED BREW

Did you know Candi’s Chutney has started a Chutney Supper Club Tasting Menu as well as Chutney Make & Bake Days? Join Candi at The Chutney Barn at Park Farm, Salle (near Reepham) where she will be cooking eight courses. She says: ‘All of the dates for the Chutney Supper Club and the Chutney Make & Bake Days are chosen by the customer, mainly weekends, so basically whenever they want!’

Visit www.candischutney.com

Norwich and Norfolk CAMRA’s tasting panel have drunk and deliberated over 53 Norfolk beers to find the best bottled brew of 2019: Elmtree Brewery’s Nightlight Mild – a ruby-coloured sweet, spicy brew with hints of crème brûlée, rich and complex with a soft liquorice aftertaste. Overall Silver winner went to Elmtree’s Golden Pale Ale, and overall Bronze was awarded to Lacons’ Audit Ale. Visit www.norwichcamra.org.uk

HOLT HAPPENINGS It’s all happening in Holt. There’s a new craft beer café called Chubby Seal, which changes its tap beers weekly. Food wise, they serve sharing charcuterie plates, a selection of baguettes, scones and soup.

Also, there’s a big new home decor shop called Neptune opened in Appleyard. Oh, and best wishes to Bakers and Larners of Holt, Food Hall of the Year finalist in this month’s Farm and Deli Awards!

Follow @ChubbySealBeer on Twitter, visit www.neptune.com and www.farmshopanddelishow.co.uk

DESSERT DELIGHT DESIGNS ON YOU We’re loving Izzi Rainey’s new apron designs! The textiles and homewares business is based on the family farm in Foulsham, near Fakenham, and the aprons, which come in both children’s and adult sizes, are already proving popular!

Visit www.izzirainey.com

A delicious selection of ice creams, gelatos, waffles, crepes, cookie doughs, milkshakes and sundaes is set to arrive in Castle Mall this month. Delightful Desserts will open its parlour on Level 2, next to BB’s, ahead of the launch of nearby Superbowl UK in the summer. This will be the 18th Delightful Desserts to open in the UK and the first in East Anglia, creating 15 new jobs.

Visit www.delightfuldesserts.co.uk

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FANCY FARM SHOP We’re liking the look of the new Farm Shop at Drove Orchards in Thornham.

The refurbished shop specialises in produced from the orchards (obviously) and gardens, with fruit juices and ciders pressed and bottled on site.

Visit www.droveorchards.com

News & Gossip FRINGE BENEFITS

PUB SHOP

Beccles Food and Drink Festival is set to launch Fringe events as a new feature for 2019. Running from May 18 to June 2, food and drink establishments will be running a variety of events, including themed menus. Host establishments include Graze, Relish Café, Urban Jungle, Momiji Japanese, Waveney House Hotel, Baileys, Harris & James and Chet and Waveney Valley Vineyard.

Visit www.becclesfoodfestival.co.uk

The Lodge Griddle & Grill in North Tuddenham, between Dereham and Norwich has just opened a village shop for residents. The pub has had a purpose built shop extension added and will offer a key community service during opening times - even late at night you will be able to pop along. Licensee Vikki Hunt wanted to provide a shop that would give everyday essentials plus locally sourced produce.

Visit www.thelodge-tuddenham.co.uk

HAVE A BUTCHERS FUNKY TOWN

Have you checked out the newly renovated Coxford’s Butchers shop in Aylsham yet, giving the traditional butchery even more of a modern twist? Jason Gibbons and Johnny Payne are proud to source all meats as locally as possible while making sure they are of the highest standard.

Visit www.coxfordsbutchers.co.uk

We’re pleased to report that popular café Funky Mackerel, famous for its flapjacks, is back in town – Station Approach, Sheringham, to be more precise. The café, which had been going since 2003, closed in the autumn - owners Terry and Ted O’Neill tried to retire but ‘failed miserably’, apparently!

From this month it will also be open on Friday and Saturday evenings.

Visit www.funkymacks.uk

MAKING WAVES Did you know that Adnams has launched an English cider? Called Wild Wave, it promises to be a delicious blend of bittersweet and dessert apples. Master Brewer Fergus Fitzgerald and Master of Wine James Davies came up with the idea while taking a walk on Southwold beach! It's available online, in Adnams stores in 330ml cans and 5L mini kegs and in selected pubs and outlets.

Visit www.adnams.co.uk

WORSTEAD FESTIVAL July’s Worstead Festival, on 27-28, is going to showcase even more Norfolk food and farming this year.

The food and drink marquee has been rebranded as the Worstead Festival Farmers’ Market, a hub for local producers to promote and sell their products among like-minded vendors. Some things never change, though: there will still be demos from some of the county’s best chefs.

Visit www.worsteadfestival.org

HOUSE PARTY Congratulations to Wells Crab House, which celebrates its third birthday this month. Husband and wife team, Kelly & Scott Dougal, who have enjoyed years of experience in the hospitality industry across Suffolk and Norfolk, really are ‘living the dream’ by owning their own seafood restaurant in Wells-next-the-Sea. Visit www.wellscrabhouse.co.uk

COMMUNITY BAKE OFF The Fox at Lyng is, for the second year running, hosting a 12-week community bake-off competition and will once again be judged by two of the region’s most popular chefs (along with the Fox’s head chef Vic Rowling): Richard Bainbridge, chef/patron of Benedict’s, and Norfolk Food Hero Charlie Hodson. The winner of each week gains a place in the final, planned for June 15.

Visit www.thefoxatlyng.co.uk

Congratulations to The Norfolk Brewhouse, based in Hindringham, after being crowned Producer of the Year 2019 in the East of England Co-op's Sourced Locally awards. The family run brewery which is home to Moon Gazer Ale and run by husband and wife team David and Rachel Holliday, reached the final of the competition alongside jam maker Thursday’s Cottage in Essex and The Cake Shop bakery in Suffolk after all three received thousands of votes from Co-op members and customers. The brewery’s DewHopper Norfolk lager has also won gold in the Eastern regional heat at the Society of Independent Brewers (SIBA) national awards, held in Liverpool.

Visit www.norfolkbrewhouse.co.uk and www.eastofengland.coop

ENJOYING NORFOLK

HOST YOUR OWN ROAST This month you can Host Your Own Roast at The Exchange Restaurant at Jarrold in Norwich. All you have to do is pick your choice of roast, and they’ll cook it for you with all the trimmings and then leave the hosting and entertaining to you. Plus there will be live entertainment on selected Sundays – sounds good to us!

Book your table by calling 01603 660661 www.feastnorfolkmagazine.co.uk

CHEERS TO THAT

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Have you come across the new Enjoying Norfolk Card yet? It is a unique ‘membership’ card giving holders access to exclusive offers at Norfolk businesses from Norwich to King’s Lynn. Offers range from discounts off your food bill at cafés and restaurants (such as The Unthank Kitchen in Norwich and The White Horse in Brancaster Staithe) to discounts off products from Staithe Smokehouse, in Brancaster Staithe.

Visit www.enjoyingnorfolk.co.uk

TOURISM’S

Tourism is big business in this part of the region. Latest figures show that it’s worth more than £5 billion per year to Norfolk's and Suffolk’s economies, with Norfolk’s tourism trade alone hitting a record £3.25bn, and more visitors coming to the county than ever!

And there’s been something of a rebrand, with Visit East Anglia becoming Visit East of England, and welcoming two of Norfolk's and Suffolk’s foremost tourism and hospitality businessmen as the new President and Chairman: Lord Leicester of Holkham as President, a newly-created position, and Dr Andy Wood OBE, chief executive of Adnams of Southwold, as chairman.

More recently, the organisation has overseen a new Tourism Sector Skills Plan, outlining ambitious plans to future-proof the sector’s skills provision.

Tourism employs more than 78,000 people in Norfolk and Suffolk and, since 2010, it has been the fastest growing sector in the UK in employment terms – the new plan aims to meet the region’s projected demand for up to 11,000 new workers in the sector by 2024.

And therein lies the challenge, as Executive Director of Visit East of England, Pete Waters explains: ‘We have to overcome the idea that ‘hospitality’s okay until I can get a proper job’. It’s a rewarding trade with good career opportunities for people with the right attitude, good communication skills and personality. And while we want to encourage more youngsters into the sector it’s also accessible to people of all ages.’ Chair of the visitor economy skills group is Steve Thorpe, former head of the Hotel School at City College Norwich.

At city level, VisitNorwich, as part of Norwich Business Improvement, is planning to re-launch its brand in May including Norwich, city of stories.. When it comes to attracting visitors, Caroline Mayers, Head of Marketing at Norwich BID/VisitNorwich, believes that the hospitality offer is integral to demonstrating the spirit, personality and energy of a city: ‘From our recent national research,

PLAN

ALDEBURGH BEACH

Easter traditionally heralds the start of the tourism season. High time, says Emma Outten, to look at what’s happening in the region’s fast growing visitor economy 24

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visitors are seeking locations with a variety of high quality eateries, including cuisine options that demonstrate the locality of a place.’ Plus, she adds: ‘Norwich is well-placed as a hub for foodies now more than ever with our awardwinning large outdoor market, showcasing the best of international street food.’

Feeling well-catered for is clearly a big attraction to visitors. In North Norfolk, Celia Deeley is Enterprises Manager at Holkham. She says: ‘The warmth of the welcome and quality of the food we offer to our guests is of paramount importance to us at Holkham, recognising the wealth of fine establishments and local producers along the North Norfolk coast as being a key attraction to this area. It is for this reason that we host the annual North Norfolk Food and Drink Festival, one of the region’s premier local produce events which attracts more than 10,000 visitors over the two days.’

She adds: ‘Our three cafés - The Courtyard Café in Holkham Park, The Lookout at the entrance to Holkham National Nature Reserve and The Beach Café at Wells - are completely different in terms of their settings and food offers but, like The Victoria Inn at Holkham, our main themes are consistently ‘fresh, local and seasonal’.’

Nick Attfield is Director of Properties and Experiences at Adnams and has been busy preparing the latest addition to its Managed Properties Group, The Cross Keys in Aldeburgh, for its recent opening. He says: ‘We’ve got a really tight portfolio of really great pubs and are concentrating on making brilliant experiences for as many www.feastnorfolkmagazine.co.uk

people as possible.’ This latest pub aims to offer ‘fabulous Adnams food and drink, three cosy bedrooms and the perfect coastal location.’ And that in itself has its own implications, as he adds: ‘There’s a huge skills set we have to fill now.’

Visit East of England board member, Tom Blofeld, of BeWILDerwood in Horning, says that providing a top notch visitor experience is at the core of everything they do: ‘Quite rightly, with visitors coming to see us from throughout the UK with the highest of expectations, BeWILDerwood has to be the best in the industry, especially when it comes to food.

‘We maintain close ties to the area by sourcing the majority of our produce from Norfolk – we stock sausages from local award winning butcher Archer's and ice cream from Ronaldo’s in Norwich.’

As he points out: ‘If we don’t provide the best in what Norfolk offers, visitors might just bring their own sandwiches…and no one likes a squished sandwich.’

Pete Waters again: ‘Getting hospitality right is so important to the visitor economy because it’s the way we choose to portray ourselves to our customers, and perception is everything. If people have had a good time and been treated well then they’ll come back, and that applies equally to a specific restaurant meal or to their overall experience on a short break or holiday.’

The annual Tourism, Leisure and Hospitality Business Survey has been launched by Chartered Accountants, Larking Gowen.

Visit www.smartsurvey.co.uk/S/TBS2019/

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WONDERFUL WHISKY The English Whisky Company at St George’s Distillery IN breckland has evolved into quite the tourist attraction since it began in 2006. Emma Outten finds out the latest developments from owner Andrew Nelstrop

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HAT A LUCKY 13 YEARS IT HAS BEEN for The English Whisky Company, based at St George’s Distillery in Roudham, near Attleborough? The first whisky distillery in England for more than 120 years has evolved into a business which does far more than just produce award winning single malt whisky.

In fact, it’s become something of a tourist attraction in its own right, thanks to a range of tours and, more recently, the opening of its restaurant and coffee house, called The Kitchen.

Owner Andrew Nelstrop recalls: ‘It started as a lifetime dream of my father. He always wanted a whisky distillery and then he got the chance when he was 60.’

Although the original idea was for a micro distillery, customs and excise at that time wouldn’t consider anything smaller than 1800 litre stills. ‘The rules were very different back in 2005,’ says Andrew. ‘In hindsight it was a very lucky thing. We have a proper business, rather than a hobby for someone’s retirement.’

By August 2007, they opened to the public with a visitor centre, whisky shop and tours. In the beginning, 1500 people a year visited. Bringing things up to date, Andrew adds: ‘In the last 12 months we’ve had 82,000 people – that’s fantastic.

‘Our tours are still very popular, and run every hour, seven days a week. We find a lot of people do them but don’t drink whisky – but it doesn’t matter if you like whisky or not.’

There are also tasting tours, the world whisky tour and the English whisky tour, ‘for those who want a really in depth education – and they are bloomin’ good fun!’

As for the product itself: ‘On the whisky front we sell worldwide,’ says Andrew. ‘The whisky is constantly growing and evolving – tastes change and designs change.’

These days there’s The Norfolk range as well as The English. The English is a range of single malt whiskies, ‘very traditional,’ notes Andrew. ‘Whereas The Norfolk range of spirits, with the bowler hat on the label – given that it was invented in Norfolk – is for more daring whiskies. We can make them with all different types of grain, hence The Norfolk Farmers, for example.’

There’s also The Norfolk Nog Cream www.feastnorfolkmagazine.co.uk

Liqueur, ‘our version of Baileys’, and The Norfolk Pedro Ximenez, ‘which is a fantastic aged sherry with whisky in it.’ He sums up the range: ‘It allows us to have a bit of fun.’

He explains the thinking behind it: ‘we were very conscious that we weren’t really concentrating on the local patch which is why we came up with The Norfolk.’

The Kitchen Restaurant and Coffee House is a relatively new addition to the distillery, opening in September 2017. Director Katy Nelstrop’s family are the team behind Breckland Lodge in Attleborough and The George in Norwich, so Andrew says: There was a lot of family background in running restaurants.’

It’s proving a popular place to eat, from breakfast through to brunch, lunch and afternoon tea – and the Sunday roasts are ‘amazing’ says Andrew. Plus they’ve just taken delivery of a ‘super-duper’ coffee machine.

A new menu launched last month – and Andrew has taste tested most of it! Look out for some lighter fish dishes, for example. ‘We’ve reintroduced steak, as we’ve not done it since we first opened – a 21-day-old rib eye steak,’ says Andrew. ‘And we’ve introduced a range of salads for the summer.’

You can expect the breakfast sausages to be local, for example. ‘We use Tony Perkins our local butcher in nearby Attleborough for all our meat so in that way I know where it all comes from. Eggs come from a local supplier close by in Great Ellingham,’ adds Andrew.

The Distillery Shop, at the forefront of The Kitchen, has just had a revamp. And Andrew is keen to point out that it doesn’t sell just their whisky products. ‘It also sells everybody else’s booze – whiskies from all over the world, Norfolk gins, vodkas, wines and sparkling wines.’

As for the St George’s Distillery site at large, that has become the concern of Barbara Nelstrop, as Andrew says: ‘My mother’s retirement project is to quietly restore eight acres of garden and river walks.’ The perfect setting, in that case, for an Easter Egg Hunt later this month!

The English Whisky Company was recently named a finalist in the Norfolk and Suffolk Tourism Awards, for both best large tourist visitor attraction and best food and drink tourism category. Andrew says of The Kitchen: ‘For somewhere which has only been open a year and a half and to be up against Benedicts Restaurant that’s pretty extraordinary.’

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 to 4pm. The Kitchen is open seven days a week, from 9am to 5pm.

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Fun Richardson’s Holidays celebrates its 75th anniversary with a multi-million pound investment in a Norfolk holiday park.

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From this spring, The Yacht Club leisure complex also opens to local visitors as a day attraction, welcoming families to enjoy a bite to eat at the new fish bar, Posh Plaice.

Children can also enjoy one of the many sports activities and indoor and outdoor play areas as a day visitor, including the new Crow’s Nest.

The company celebrates its 75th anniversary this year and, alongside the new lodges and the opening of The Yacht Club to the general public, there are yet more exciting developments taking place with this Norfolk business.

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orfolk-based Richardson’s Holidays started life in 1944 when Robert Richardson Snr and Jnr bought Old Mill House Boatyard in Oulton Broad, near Lowestoft. From here, they let row boats, sailing boats and motor launches.

Robert Jnr later joined the RAF and, during the Second World War, was stationed in Palestine, Egypt and India, flying in Wellingtons and Liberators as a flight engineer.

When he returned in March 1947, he re-joined his father in the boat letting business.

Fast forward 75 years and Richardson’s remains a family run business with Mr Richardson’s sons Paul and Clive involved, alongside Chief Executive Officer Greg Munford, in Richardson’s Boating Holidays, Hemsby Beach Holiday Park and the Family Entertainment Centre in Lowestoft.

Every year Richardson’s Holidays welcomes visitors to Norfolk to enjoy the Broads National Park and the sandy beaches of Hemsby, with many returning year after year.

Family-favourite Hemsby Beach Holiday Park, set just 350 yards from the golden sands and rolling dunes of the village beach, has recently seen a £10 million investment including more than 300 new accommodation units, 13 luxury lodges - each with its own hot tub - a new entertainment and restaurant complex, indoor and outdoor play areas and a 400-seat state-of-the-art show bar.

The park also has refurbished the leisure complex to become a Hoseasons Go Active resort to provide a wide range of sports facilities, including a swimming pool, fitness room, a traversing wall and an outdoor multi-use games area, as well as an indoor activity room for archery, airboarding and Body Zorbing, to name but a few.

Mr Munford says the growing market for short breaks has driven the redevelopment, explaining: ‘Our continued commitment to Hemsby is reflected in all we have achieved at the park over the previous year, and into 2019.

‘With £10 million invested in our holiday park experience for 2018 and a further £1 million invested for 2019, including our brand-new high ropes experience course, The Crow’s Nest, we’re really enjoying welcoming a mix of both holidaymakers and locals alike to Hemsby.’

01328 738334

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A pub with real character The Three Horseshoes is a haven in Warham, North Norfolk, for people who love pubs with real character

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

It is family-owned and family run. Relish the atmosphere in front of the fire in one of our cosy dining rooms or soak up the sunshine in our spacious walled garden. We serve real ale, delicious wine and hearty home-cooked food. Pies and puddings are our speciality.

Book into one of our six stylish recently refurbished bedrooms - all double with en-suite facilities. Dog friendly.

Call 01328 710 547 or visit www.warhamhorseshoes.co.uk

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MINNIE MOLL IS THE NEW CHIEF EXECUTIVE OF JARROLD RETAIL IN NORWICH. AND IT SOUNDS AS THOUGH THE SELF-CONFESSED FOODIE IS IN HER ELEMENT AT THE INDEPENDENT DEPARTMENT STORE, AS EMMA OUTTEN FINDS OUT THE NEW CHIEF EXECUTIVE of Jarrold Retail has never been drawn to the corporates. Sitting in Benji’s Restaurant on the first floor of the Norwich department store, and chatting over a cup of tea, Minnie Moll says: ‘I’ve always been drawn to independent businesses with independent spirit.’

Minnie took up the post in July of last year, meaning life has come full circle, as she was born in Norwich. Proud to call herself an East Anglian girl, Minnie grew up on a Thames Sailing Barge in Pin Mill, Suffolk, before going off to work in London for most of her career, in marketing, innovation and strategic consultancy. However, she moved back to East Anglia 12 years ago, becoming Marketing Director of Notcutts Garden Centre Group, then, most recently, the Joint Chief Executive of the East of England Coop, the largest independent retailer in the region. During her tenure there, she was appointed by HRH Prince Charles as his Ambassador for Responsible Business in the East of England, for a two-year term. And she is also the first Ambassador for Fresh Start – New Beginnings, the East Anglian charity supporting child victims of sexual abuse.

Since joining Jarrold, the store has enjoyed its ‘best Christmas ever,’ says Minnie (not that she is taking all the credit for it). ‘I’m really pleased to say Jarrold is bucking the retail trend. To have such a good Christmas in such a tough retail climate is something we’re incredibly pleased about.’

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THE CHIEF Minnie doesn’t talk about being in retail as such. Rather, Jarrold’s vision involves creating outstanding experiences and, with numerous places to eat and drink inside the store, there is plenty of scope to create those experiences. As she says: ‘There’s been a real shift in retail – if people are going to get off their sofas and laptops to go shopping on the high street, it’s got to be a good experience. And eating is a key part of that. We are so much more than just retail.’

As part of an extensive rebranding and refurbishment programme, Jarrold launched ‘Downstairs at Jarrold’s' in the autumn of 2017, complete with a new look deli and wine bar. She says: ‘When I go round and ask customers what they think of it, time and again people say ‘it’s like sitting in Selfridges or Harvey Nicks, but in Norwich.’

Next, Café Metro was transformed into The Exchange, a bistro with an impressive wood fired pizza oven.

Minnie says of the finished product: ‘They are beautiful, proper pizzas with really interesting toppings and are going brilliantly.’

Add in the older favourites: Chapters Coffee Bar, near the Book Department; The Pantry Restaurant on Floor 3 (‘according to one customer on social media, they do the best scone in the world’) and Benji’s Restaurant on Floor 1 (Minnie took a group of MDs and Chief Execs from Suffolk there for lunch recently, and they were ‘blown away’, apparently) and customers really are spoilt for choice.

And there are even plans for a new place to eat, on the second floor - watch this space! Minnie describes Executive Chef Nick Harris, who has worked at prestigious establishments such as The Lanesborough in London’s West End before now, ‘as a bit too much of a

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well-kept secret for my liking. One of my ambitions is to make sure more people know about him and the wonderful impact he’s had on our food offer generally.’

Aside from the restaurants, the Food Hall is well-stocked with local food and drink, something Minnie is particularly pleased about as she is a lover of local produce. ‘I love food, full-stop, but particularly local. I’m really proud of everything we did at the Co-op, with Sourced Locally, and I knew a lot of the really good local producers across the region - and many, I’m delighted to say, we are stocking in some way, shape or form in our deli. I get quite passionate about food miles and where our food comes from – I’m a farmer’s daughter, and a lot of what we ate, we grew.’

Nowadays, Minnie lives in the Waveney Valley with her husband, and a menagerie of animals - her twin daughters are 21 and away at university. At home she’s a passionate gardener. ‘We have our own chickens so we have our own eggs, we have a small orchard and make our own apple juice each year and we’ve got a greenhouse and grow veg – I’ve always grown my own beans, tomatoes and spuds.’ As for eating out, she likes a good village pub such as the King’s Head in Brockdish on the Norfolk/Suffolk border (‘they’ve got a really good pizza oven in there’), although she adds: ‘Here in Norwich you’ve got fantastic restaurants.’ The Grosvenor Fish Bar gets special mention as she walks past it every day after work: ‘There’s a queue every single night!’

But back to business. Next year is Jarrold’s 250th anniversary, and Minnie, a business leader with more than 25 years’ experience of brand and retail marketing, says: ‘The time is right for a brand like Jarrold – it’s local and independent, and supports local and independent brands.’

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BARNHAM BROOM - E A T I N G

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BROOM WITH A NEW HEAD CHEF, THE BRASSERIE AT BARNHAM BROOM IN MID NORFOLK, IS GOING FROM STRENGTH TO STRENGTH, DISCOVERS SARAH HARDY BARNHAM BROOM IS ONE OF NORFOLK’S leading leisure resorts, with facilities including two golf courses, a spa, a swimming pool, a sports bar, bedrooms and more. But what we’re interested in, of course, is the restaurant.

Known as The Brasserie, it has been open since 2013, and there’s now a new head chef, Mark Elvin, ex The Wildebeest and The Boars, who is working alongside executive head chef James Conway to drive the foodie side of the business forward.

Mark is a lovely chef, with a light touch, and very keen on local ingredients so expectations were high! He is joined front of house by another familiar face, Mark Bryant, who has also worked in several well known local eateries, so there is a strong team here to look after you.

www.barnham-broom.co.uk

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VISIT

The hotel is super comfy, with muted colours throughout, and lots of sofas and high-backed chairs to relax into. My husband and I did just that in the bar, where it was a glass of fizz for me and a pint of East Coast IPA for him as we inspected the standard menu and the additional specials.

There’s plenty to choose from, with an increasing number of vegetarian and vegan offerings - I spotted a vegan shepherd’s pie plus a veggie Thai green curry, to name but a couple.

But it is an ambitious and interesting menu, with starters including scallops, salmon tartare and a heritage beetroot dish, served with goats’ cheese. I opted for one of the specials - Cromer crab with squid ink spaghetti, chilli and a parsley cream sauce (6.95) which has a lovely warm underbelly to it, with the crab cutting through the creamy herb sauce. I loved it - and mopped up all remaining juices with my tomato bread - which was another hit.

Himself went for the peppered rare beef, with a Norfolk Brie fritter and pickled shallots (£10.95) which was again liked for its distinctive, clear flavours and contrasting textures.

Next was a challenge as there was plenty I could have enjoyed, including a good selection from the grill such as ribeye on the bone. Gressingham duck with smoked garlic purée caught the eye, too, but I settled on lamb shank with parsley mash (£19.95) which just fell off the bone and was

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delicious. I also enjoyed a side of spinach and chard at £3.95.

My husband dithered over the mussels but eventually tried the fish curry with tomato, coconut and saffron rice (£18.95) which had a bit of heat to it. He really enjoyed this, finishing really rather quickly!

Again my dessert came from the specials and it was special - rum soaked char grilled pineapple, pineapple and lime salsa, toasted coconut marshmallow and coconut sorbet (£6.50). It was basically a pina colada on a plate and very jolly, too.

Sir, for once, dodged the chocolate torte and for some reason best known to himself, had a liqueur coffee which barely touched the sides - he has one very sweet tooth!

The wine list is again pleasing, and I had a couple of glasses of easy drinking Picpoul De Pinet which is always nice and crisp while my husband is definitely a red man and enjoyed a glass of Chilean Merlot, Rio Alto.

The restaurant seats about 90 people, and attracts a real cross section. When we dined, there was a visiting ukulele group, a cosy couple, and a golfing party, all chatting and tucking in. Certainly there is a friendly, unpretentious atmosphere, and I could well be back for the afternoon tea which is said to be a real treat, too! And, as the weather improves, I’d like to see the views over the greens and who knows - I might even pick up my golf clubs once again.

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l u o S Heart

MARK NICHOLLS HEADS TO THE SOUL CAFÉ AND RESTAURANT IN KING’S LYNN FOR A TASTE OF THE CARIBBEAN

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soul café and restaurant -

‘It is simple.

I love to cook, to eat and to know that people enjoy my food.'

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You could almost feel the sunshine beaming through the food. With a typically tropical flavour – mango and coconut dominant in some of the dishes and more than a touch of spiciness in others - the cuisine at the Soul Café and Restaurant clearly carried the Caribbean influence.

Run by Olivier Vati, the food is billed as ‘an exciting style of British-Fusion cuisine, taking inspiration from the Caribbean, Africa, Asia and the best of classical European.’

Set on Tower Street in King’s Lynn, the quietness of the street scene was contrasted by the vibrant atmosphere within as we rolled up hungry on a Friday night.

The ambience is informal and very much that of a café.

As we took our seats at a small table near the bar, and with Olivier already busy in the open kitchen, a 50th birthday party was in full swing, groups of friends dined together and other tables were busy with couples and groups out to savour the delights of the menu, which changes with the seasons and also features regular specials.

We sipped cocktails as we chose – the aptly-named Jamaican Me Crazy (£7) seemed the appropriate choice with its blend of coconut rum, passion liqueur, white rum, cranberry and pineapple juice. There’s also a good selection of wines, soft drinks and beers, which we switched to as our food arrived.

For the ‘soulful starter’, my wife Sharon plumped for the vegan trio of roasted pepper hummus, curried aubergine, guacamole and toasted tortillas (£6.80), while I spied the crab and sweet potato cakes with garlic mayonnaise (£6).

I may have been tempted by the sticky pork ribs with jerk bbq sauce or the char-grilled chicken wings and pineapple salsa, both £6, but was more than satisfied with my choice.

For those with big appetites and sharing, there is the Caribbean starter platter which basically brings the above together – and more – for £25. Tempting, I know.

The big decision, of course, was what to pick for our main course.

After some ‘soul-searching’ - well, how else do you choose your main course in the Soul Café and Restaurant - I went for the Caribbean coconut chicken. At £12, it is served with rice and salad, and was as magnificent as the menu proclaimed it would be. A little fruity, certainly ‘coconutty’ and with immense flavour, it had just that right amount of 'heat' in the sauce to stimulate the palate.

Sharon opted for the chicken and mango skewer wonderful value at £11 and served with Jollof rice (rice with tomato, onions, palm oil and spices such as ginger and cumin), salad and home-made coleslaw. Not only was it beautifully presented, but the flavours were exquisite.

Olivier, as I soon discovered, is particularly proud of his curried goat, served on the bone with rice and beans and a mixed salad (£13.50). It is, I suspected, something of a signature dish and I sensed he was a little disappointed that I hadn’t gone for it in the first place, so he insisted on bringing me a small sample to taste – and it is truly delicious!

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DAN GELDER PHOTOGRAPHY

soulcafeandrestaurant.co.uk

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VISIT

Also on the ‘magnificent mains’ menu is coconut seabass with stir-fried vegetables, rice and salad (£13), pan-fried parrot fish with callaloo (a traditional Caribbean leaf-veg dish) with rice or crushed potatoes (£13), jerk beef burger with sweet potato chips and salad, or local burger (both £10), or a sirloin steak (£18), underlining the fact that while the restaurant advocates fusion food, it does endeavour to cater for all tastes.

There’s also an awesome Caribbean mixed grill of jerk chicken, sticky pork ribs, lamb chops, callaloo, plantain and coleslaw (£16 for one or a sharing platter at £30).

There are vegetarian and vegan dishes too, with Jamaican yam cakes, vegan burgers and vegan stir-fry.

We had gin and elderflower cheesecake and chocolate and salted caramel slice from the dessert menu, but also noticed that with the restaurant open for lunch, there’s a tasty selection of light bites and fusion food during the day (the coconut seabass with stir-fried vegetables at £7 looks great value from the lunch menu).

The overall menu offers an innovative dining experience with a Caribbean vibe, but with much more too.

The Soul Café and Restaurant would be failing to live up to its name without music, so after dinner every Friday and Saturday nights the tables are pushed back to create a dancefloor with the DJ playing Soul & Motown classics.

With monthly Tasting Nights, live Jazz/Soul singers, Flamenco, and a Local Artists exhibition area, there always seems to be something interesting going on.

Olivier is originally from the French Caribbean island of Guadeloupe - hence the ethos of the food - and runs the restaurant with his Norfolk-born partner, Helen Payne.

The couple met in London and after a period of travelling, including a spell living and working in South Africa, settled in Norfolk with their boys, Theo and Kofi, to realise their long-held dream of owning and running their own restaurant.

Every dish is prepared to order by Olivier and his team, combining his extensive knowledge of the cuisines of the world.

‘Food has always been my passion,’ he explains. ‘It is simple. I love to cook, to eat and to know that people enjoy my food. I am from Guadeloupe, but I adore travelling and have lived more than half my life in various European countries and South Africa, so you may notice the influences of these cuisines in my food.’

With the restaurant and café open seven days a week at lunchtime and in the evenings (except Sunday and Monday evening), you can drop in virtually any time you like for a fantastic, Caribbean-inspired, fusion feed.

Soul Café & Restaurant: 15-19 Tower Street, King’s Lynn. Tel 01553 775248

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ROYAL

APPROVAL FEN FARM DAIRY NEAR BUNGAY, SUFFOLK, IS HOME TO THE BRIE-STYLE BARON BIGOD CHEESE. KEIRON TOVELL CAPTURES THE MAKING OF IT

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BARON BIGOD CHEESE certainly has fans in high places. It was served at Prince Harry’s pre-wedding breakfast, and his father, Prince Charles, is a fan. Farmer and cheesemaker Jonny Crickmore should know, as he’s met The Prince of Wales a couple of times!

The creamy, white, bloomy-rind cheese is handmade on Fen Farm Dairy, near Bungay in Suffolk, by Jonny. The Crickmore family have been farming the land at Fen Farm for three generations and, in 2013, Jonny and his wife, Dulcie, decided to diversify.

The dairy is now the home of Baron Bigod cheese, raw butter and raw milk (the vending machine was something of a UK first) straight from their happy Montbeliarde cows.

Jonny says of the dairy diversification: ‘It’s going really well. We are now making more than 50 tonnes of cheese a year and are growing month on month.’ To what does he attribute its popularity? ‘It’s partly the fact we do the whole process ourselves - growing the grass, rearing the animals, milking them, making the cheese and selling it.’

Their pastry butter sheets for croissant making are also going down a treat. ‘There doesn’t appear to be any English equivalent to the French version, Lescure, one of the big names in the bakery world. Bakers are going crazy for it.’

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Fen Farm Dairy recently launched a quarterly cheese box delivery service, featuring the Baron Bigod brie-style cheese, plus a selection of British guest cheeses. Six years on, is he pleased they’ve diversified? ‘It’s been the hardest time of our lives relative to the amount of work we’ve had to get through but it’s incredibly rewarding.’ And there’s another idea in the pipeline: ‘We’re looking into making a yoghurt, with the part of the milk which is left and separated from the butter making.’

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THE IN

MY LIFE ON A pLATE

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AM S W H G

Who are you and where do you work?

My name is Daniel Smith. Along with my business partner, Gregory Adjemian, I own The Ingham Swan, The Wildebeest in Stoke Holy Cross and Warwick St Social in Norwich’s Golden Triangle.

Where did you train?

I’m a Norfolk boy, born and bred.

I grew up in Caister-on-Sea and from the age of 12 knew I wanted to be a chef. Starting with a Saturday job at the Great Yarmouth Pleasure Beach turning candy-floss and selling ice cream, I later experienced the frenetic world of a professional kitchen as a Kitchen Hand at The Imperial Hotel, learning on the job alongside school studies. At 16 I went to Great Yarmouth College for a two-year full-time qualification in general catering whilst I continued working as a chef at The Imperial. College trips to London offered an insight into other opportunities outside Norfolk and I began to hand out my CV. My first big break came at the 2-star Michelin London Restaurant, Le Gavroche, at the tender age of 18 as Commis Chef, then Chef de Partie, working alongside many ‘Le Roux’ trained chefs.

Following a thorough immersion into the world of classic French haute cuisine, I decided to return to my Norfolk roots and joined the team at Morston Hall as Chef de Partie alongside Galton Blackiston and going on to become Head Chef.

The Restaurant received a Michelin star when I was aged just 23. After five years, I joined Animal Inns and enjoyed a 10-year career there,

AS THE INGHAM SWAN REOPENS, CHEF PATRON DANIEL SMITH TELLS US HE LIKES WORCESTERSHIRE SAUCE, MODERN ART AND FAMILY TRIPS TO A CERTAIN PIZZA CHAIN!

Describe a perfect meal I love cooking and eating fish, especially skate wing. My favourite meat is saltmarsh lamb with fresh in-season asparagus from the Tacons at Rollesby, and to finish probably some fabulous Norfolk cheese.

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

To catch up with friends, I might head to Haggle on St Benedict’s Street in Norwich. They serve Middle-Eastern dishes which are perfect for sharing. I also try and get to London when I can; it is always great for inspiration. I really enjoy visiting Kerridge’s Bar & Grill at the Corinthia Hotel.

Tell us something we don’t know about you I love collecting art, modern art in particular, and I have a wide range of different pieces from a cross-section of artists.

A favourite tipple?

A good French wine is always my first choice.

www.theinghamswan.co.uk

Who is your favourite chef?

I’m a big fan of Clare Smyth MBE, arguably the world’s best female chef. As a protege of Gordon Ramsay, she became the first female British chef to hold and retain three Michelin stars. In 2018 I was able to spend time with her and the team in her restaurant, Core, in London and her attention to detail just blew my mind.

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including Head Chef at The Wildebeest Restaurant, awarded 2 AA Rosettes, and became Executive Chef working across their portfolio of venues.

But, like many aspiring chefs, I always wanted my own restaurant and took on the management of The Ingham Swan in April 2010 and had the opportunity to purchase the freehold from Woodforde’s Brewery in 2013. It is now well-established in the market and has built a loyal customer base, earning a number of coveted awards and accolades including a Michelin Bib Gourmand, 2 AA Rosettes for food and featuring in the Waitrose Good Food Guide.

What are your foodie predictions for the next few months?

Further moves away from industrialised food production and more home cooking! Healthy food trends are a sure bet to continue such as plant-based, and the fact that, in recent years, sugar has overtaken both salt and fat to be considered the ultimate nutrition demon.

What three ingredients do you always have in the cupboard?

1. Butter, although not strictly kept in the cupboard of course, has an almost magical power that excels at elevating the taste of so many things. It has so many uses – sautéing, poaching, as a base and thickener for sauces, to finish vegetables, fish, and risotto, and for baking.

Or you can just spread it on a piece of bread. What’s better than that? 2. Salt - a kitchen staple to enhance and accentuate taste 3. Worcestershire Sauce - it’s perfect for adding flavour to so much such as chilli and spaghetti Bolognese and it’s also a perfect seasoning to add into marinades for meat. www.feastnorfolkmagazine.co.uk

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RECIPE OVERLEAF

What’s your foodie guilty pleasure?

Pizza Express! One of the best chain restaurants with consistent food and service and a welcoming environment for the family.

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DANIEL SMITH'S

PAN FRIED WILD SEA BASS FILLET

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Norfolk Potato Risotto, Crispy Fishcake, Tenderstem Broccoli, Walnuts, Dill Oil METHOD FOR THE POTATO RISOTTO 1. Sweat the shallot with the thyme in olive oil 2. Add the potatoes and slowly add chicken stock, cooking risotto style 3. Finish with seasoning and butter.

INGREDIENTS FOR THE SEA BASS: 1.4kg of wild sea bass – cleaned and descaled, filleted into 4 portions (ask your fishmonger to do this); olive oil and 50g of butter to cook

FOR THE CRISPY FISHCAKE 1. Cook the potatoes until soft 2. Roughly crush the potatoes 3. Grate your cheese and add to the potato mixture 4. Skin your fish and remove the bones - lightly fry off the fish 5. Add the fish to your potato mix 6. Hand roll your mixture into equal sized cakes 7. Get an equal mixture of flour and egg wash and coat the cakes then cover with breadcrumbs 8. Lightly fry in oil for a few minutes using a shallow pan until crisp and golden, turning to ensure even colouring.

FOR THE POTATO RISOTTO: 450g of new potatoes (diced into small cubes); chicken stock (best made fresh from a chicken carcass, white wine and chopped onions); 1 banana shallot, finely diced; sprig of fresh thyme; chives to garnish; 50g of butter FOR THE CRISPY FISHCAKE: 4 new potatoes; 50g of good quality cheese (Cheddar); 150g of fish (offcuts are fine, white fish of your choice); Panko breadcrumbs; flour; eggs

FOR THE SEA BASS Pan roast the sea bass fillets, skin side down, in olive and butter until cooked.

TO SERVE: 250g of Tenderstem broccoli

FOR THE TENDERSTEM BROCCOLI 1. Bring a pan of water to the boil. Carefully add in the tenderstem and simmer for around 2 minutes - only until they're slightly cooked through and tender 2. In a large bowl, fill with half ice and water 3. To test, remove a piece with a slotted spoon, dip it into the ice bath to cool quickly, then eat it. If the test is good then scoop out the tenderstem quickly and immediately move to the ice bath 4. Keep in the ice bath just until they've cooled, about 20 to 30 seconds 5. Remove, drain and set aside 6. Just before serving, use the pan you have used to fry your fish to lightly fry off for maximum flavour.

TO SERVE 1. Place the Potato Risotto on the plate 2. Carefully place the sea bass on top 3. Drizzle with oil or make a dill emulsion 4. Add some chopped walnuts as desired.

OPTIONAL EXTRA: Brown shrimps make a good addition too!

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SERVES 4

EXTENSI VE RANGE OF OILS AND DRI ED GOODS

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OUR VEGAN CHEF JULIA MARTIN IS OVERJOYED THAT SPRING IS FINALLY IN THE AIR AND HAS GOT THE PERFECT CAKE TO CELEBRATE THIS TIME OF YEAR

JULIA Martin

THIS EASTER LEMON CAKE is made up of a light vegan lemon sponge, decorated with lemon butter-icing and topped with lemon zest. It’s perfect for those avoiding eggs and dairy but who still want something indulgent.

TO MAKE THE LEMON ICING Simply whisk the butter with the vanilla, adding a small amount of icing sugar at a time until fully incorporated. Whisk in the lemon juice. Taste and add more sugar, butter or lemon juice as needed.

TO DECORATE 1. You may need to trim your cake slices if domed on top, to create even layers 2. Place one layer on your cake stand or board and add a large dollop of icing on top. Smooth to the edges, using an icing spatula and add more as needed until you have a thick filling. Place the next layer on top and repeat 3. Start smoothing the frosting around the sides of the cake to create a thin ‘crumb layer’.

At this stage, I like to put the cake in the fridge for an hour to set slightly and help make the final layer much smoother 4. Apply the rest of the icing to the cake and work your way around, using a turntable if possible, to create a smooth layer 5. Once iced, use a pastry brush to dip into the melted chocolate and carefully flick the chocolate onto the cake to create a speckled effect 6. Top the cake with mini eggs or chocolates to finish.

Keep refrigerated for up to 4 days. Enjoy!

EAStER WItHOUt tHE EGG

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

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www.purpleplumcatering.co.uk

FOR THE LEMON BUTTERCREAM FROSTING: 300g of dairy-free butter (I used Vitalite); 1tsp of vanilla paste, or extract; 450g of icing sugar; juice of half a lemon FOR THE DECORATION: Dark chocolate, melted, veganfriendly mini eggs or chocolates

METHOD TO MAKE THE LEMON CAKE 1. Preheat oven to 180°C/350°F. Grease and line two 8inch cake tins 2. In a large bowl or stand mixer, mix the lemon juice and zest with the almond milk and set aside for a few minutes to ‘curdle’. Stir in the sugar, oil and vanilla 3. Add the dry ingredients a small amount at a time until well combined 4. Transfer the batter to the cake tins, dividing the amount equally. Bake for 25-30 minutes until golden brown on top and a cake tester comes out clean 5. Once baked, allow the cakes to rest in the pan for a few minutes before removing and cooling on a wire rack. Wait until completely cooled before decorating. I like to put the cakes in the freezer for a few hours or overnight so it's easier to decorate.

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INGREDIENTS FOR THE LEMON SPONGE CAKE: 360ml of unsweetened almond milk; juice of half a lemon (save other half for frosting); zest of 1 lemon; 230g of caster sugar; 110ml of sunflower oil; 2tsp of vanilla bean paste, or extract; 250g of self-raising flour; 2tbsp of cornstarch; 1/2tsp of bicarbonate of soda

T O G P N I E S H HIT T T

OM’ REE FR A R A ‘F R U O S W R IT E R S R E C IP E S O F F E R S U W E D M AT T H C O O K IES A N Z ES T Y E R S IO N O F A V A NE W A BAK E! PA S T

V IS IT

www

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byna

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com

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

Sara By Nature -

F R E E

F R O M

Sunflower Seed & lemon Cookies

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SERVES 8

Jackfruit Pasta Bake

These little cookies really hit the spot. They are a soft, chewy, healthy guilt free sweet treat - and they are super easy to make and only require four ingredients. They are gluten free, vegan, refined sugar free and oil free.

This is a great midweek meal for the family and a refreshing twist on tuna pasta bake. It is gluten free and vegan, and uses jackfruit in place of tuna.

INGREDIENTS 100g of dates, soaked and drained ; 75g of sunflower seed butter; 80g of ground almonds; zest of 1 lemon

INGREDIENTS 250g of cooked gluten free pasta; 1x400g tin of young jackfruit in water; 1x400g tin of chopped tomatoes; 1x200g tin of sweetcorn; 1tsp of balsamic vinegar; 1 red onion, finely sliced; 1tsp of smoked paprika; 1tsp of garlic powder; 1tsp of onion powder; 1tsp of dried rosemary; 1tbsp of nutritional yeast; salt and pepper to taste; 1 tomato, sliced

METHOD 1. Preheat the oven to 180°C. 2. Soak the dates to soften them in some hot water for 10 minutes, then drain and place in a food processor.

Add to this the seed butter and ground almonds.

3. Pulse until you have a paste. Then add the lemon zest and pulse to combine.

4. Roll the mixture into 12 balls, flatten and place on a parchment lined baking tray. Bake in a preheated oven for 15-18 minutes, until golden. They will be a little soft, but they harden up as they cool. Keep in an airtight container or biscuit tin for 3-4 days.

FOR THE CHEESE SAUCE TOPPING: 1 carton of silken tofu; 2 tbsp of nutritional yeast; 1tsp of garlic powder; 1/4tsp of turmeric; 1/4tsp of smoked paprika; 1tbsp of water

Change up the flavours by swapping the lemon for lime or by adding a tbsp of shredded coconut to the mix.

[ S e r ve s 1 2 ]

METHOD 1. Preheat the oven to 180°C. 2. Cook the pasta according to the packet instructions, leaving the pasta al dente as you don’t want it to break up when cooked in the oven. Once cooked set aside.

3. As the pasta cooks, in a separate large pan, add the onion and a splash of water to stop it sticking and cook until it begins to soften. While the onion is cooking, drain the jackfruit and break up the chunks slightly with your fingers. You do not want it shredded, but you need to break it up a little to resemble tuna. Add all the jackfruit, spices, and balsamic vinegar to the pan, cook to coat the onion and jackfruit for a few minutes, add the tomatoes, nutritional yeast and sweetcorn. Cook for a further 5 minutes. Be careful when stirring not to break the jackfruit up too much. Stir in the cooked pasta, making sure the pasta is coated with the sauce and the mixture is combined. Transfer to a baking dish.

4. Place all the cheese sauce topping ingredients in a blender and blitz until all combined and you have a smooth sauce.

Pour the sauce over your pasta. Slice the tomato and lay on the top. Bake in a preheated oven for 20-25 minutes until the top start to turn golden. Serve with a large green salad.

5. This bake keeps well in the fridge for 3-4 days and can also be frozen.

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ST P BE O ’S H N SS AI R IT HE 18 BR TC 20 BU

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B U T C H E R ' S

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Garlic Herb Crusted Roast Rack of Lamb NO ROAST SAYS EASTER MORE THAN LAMB, SO COXFORDS BUTCHERS IN AYLSHAM HAS THIS SEASONAL RACK OF LAMB RECIPE INGREDIENTS 1.1 kg rack of lamb, Frenched; salt, to taste; pepper, to taste; 5tbsp of olive oil, divided; 8 cloves of garlic, peeled and smashed; 85g of breadcrumbs; 10g of fresh flat-leaf parsley; 11/2 tbsp of fresh rosemary; 55g of Parmesan cheese, grated; 11/2 tbsp of Dijon mustard

[ S e r ve s 8

METHOD 1. Preheat the oven to 200°C 2. Season the lamb generously with salt and pepper 3. Heat a pan over medium high heat 4. To the hot pan, add in 4 tablespoons of the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes.

Remove browned lamb, and place cooked lamb onto a baking sheet 5. Remove garlic and add to food processor with along with the breadcrumbs, parsley, Parmesan, rosemary, and 1 tablespoon of the olive oil. Pulse until combined. Pour onto a large plate 6. Brush the top and sides of the lamb with mustard 7. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes 8. Allow to rest before slicing.

JAMES HAMMOND

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wood fired chef

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Our wood fired chef James Hammond shows us how to create a perfect lamb dish just in time for Easter!

&

LOW SLOW VISIT

OUR CUSTOMERS OFTEN ASK what else they can cook in their wood fired oven apart from pizza. The answer is always the same: if you follow a few basic rules you can cook almost anything you like. There are two methods that stand out. Hot and fast is great for searing steak, charring vegetables or grilling seafood. Low and slow is perfect for larger cuts of meat on the bone.

Last month’s theme introduced simplicity as the heart of wood fired cooking and what better way to demonstrate this than with a traditional spring ingredient? On our wood fired cooking courses we try to promote locally sourced, seasonal produce, and this month’s recipe features spring lamb from Starden Shepherd, based in the beautiful Waveney Valley.

With good quality produce it pays to keep things simple, allowing both the ingredients and the flavour imparted by the fire to do the talking. After several hours at a low temperature the meat falls off the bone, and the lack of a fan means it does not dry out, which is often the case with conventional ovens.

A simple wild garlic and herb dressing cuts through the richness of the meat, rounding off the dish perfectly.

The dressing is also great for drizzling on new potatoes or spring greens, both of which are a perfect match with lamb.

ww w.w ood fire dch ef.c o.uk

with wild garlic dressing

INGREDIENTS SERVES 2-3kg of lamb/hogget shoulde r; 1 bunch of 6 thyme or rosemary; sea salt and cracked black pepper FOR THE DRESSING: 1 large bun ch of wild garlic; 2 handfuls of fresh herbs – mint , parsley, basil or chives all work; 50ml of red wine vine gar; 100ml of rapeseed oil METHOD 1. Place the lamb in a roasting tray, season well with salt and pepper. While the oven is still hot, place the tray near the fire and sear until the mea t is browned on all sides.

Remove the tray from the ove n and set to one side 2. Remove some of the fire from the oven and slightly spread out the remainin g coals to reduce the temperature to around 150°C 3. Scatter herbs around the lamb, cover the tray with a dou ble layer of foil and put back in the oven. Put the doo r on and roast for approx.

4-5 hours, checking the tempera ture occasionally. The lamb is done when the meat falls off the bone 4. Remove the tray from the oven and set aside to rest for at least 30 minutes 5. Blitz the dressing ingredients in a food processor or pestle and mortar and drizzle over the lamb before serving.

For more information on wood fired cooking courses please email info@woodfiredchef.co.uk JAMES' TOP TIPS FOR COOKING LAMB ON A WOOD FIRE • T his recipe is perfect for after you have been using your wood fired oven at a high temperature • L amb is rich in natural fat so there is no need to use any oil when roasting •A n infrared thermometer is useful to check the fire and the oven floor •D on’t worry if the temperature drops a little as the lower and slower the meat cooks the better.

www.feastnorfolkmagazine.co.uk

wood fire roast lamb

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gadgets & gizmos

06.

02.

03.

04.

SHOPPING:

EASTER

HARES, CHICKS AND BUNNIES CELEBRATE THIS SPECIAL TIME OF YEAR WITH FUN AND FLUFFY KITCHEN GOODIES

WHERE TO BUY

01. Bunny and carrot kitchen roll holder by Stefano Giovannoni for Alessi, £35, www.alessi.com 02. Emma Bridgewater Rise & Shine oblong plate, £39.95, www.emmabridgewater.co.uk 03. Cath Kidston chicken teapot, £22, Roys of Wroxham, www.roys.co.uk 04. Sophie Allport hare egg cup, £7, Jarrold’s, Norwich, www.jarrold.co.uk 05. Bunny and chick cookie cutters, £2, The National Trust, www.nationaltrust.org.uk 06. Easter egg nesting measuring cups, set of four, £15, John Lewis and Partners, www.johnlewis.com

05.

01.

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the hoste -

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An VISIT

Easter

w w w. t h e h o s t e . c o m

EASTER ISN’T EASTER WITHOUT TRADITIONAL FOODIE FAVOURITES. HERE TREVOR CLARK, EXECUTIVE HEAD CHEF AT THE HOSTE IN BURNHAM MARKET, OFFERS US HIS TAKE ON HOT CROSS BUNS!

treat

Hot Cross Blondies RIGHT IN THE HEART OF BURNHAM MARKET, The Hoste offers more than 60 bedrooms over three sites, has a spa, a cinema, a sheltered garden and, of course, a great restaurant. Here, executive head chef Trevor Clark shares a recipe that all the family can enjoy.

INGREDIENTS 225g of unsalted butter, melted; 340g of soft brown sugar; 2 eggs; 1tsp of vanilla extract; 280g of plain flour; 200g of white chocolate, roughly chopped; 75g of sultanas; 50g of mixed peel; 1tsp of salt; 1tsp of ground cinnamon; zest of one orange; 75g of plain flour, for the crosses; 2tbsp of apricot jam NB: Fills an 8 inch square tin METHOD 1. Using a kitchen mixer, beat together the melted butter and brown sugar. Add in the eggs one at a time and continue to beat until pale and a little fluffy. Add the vanilla extract.

2. Mix in the flour. Then add the chocolate, sultanas, mixed peel, salt, cinnamon and orange zest. Mix on a low speed until combined. Spoon into an 8 inch square tin lined with baking parchment.

3. For the crosses: Mix the 75g of flour with about 5tbsp of cold water (add a tbsp at a time) to make a thick paste, then spoon into a piping bag with a small nozzle. Pipe lines across the top of the blondie to form crosses. Bake in a preheated oven at 180°C for 30 - 35 minutes.

4. Gently heat the jam to melt it and then, using a pastry brush, glaze the top of the blondie. Allow to cool in the tin, then cut into squares.

www.feastnorfolkmagazine.co.uk

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OPENING TIMES Monday to Friday 8am-4pm Saturday 10am-2pm

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bolton’s bistro everyone welcome

Announcing our new menu featuring Cromer Crab, Local Lobster and Fresh Fish Dishes

discover a world of tastes

Our menu also offers a wide range of...

Meat Dishes - Local Steaks - Steak Burger Pasta Dishes - Vegetarian Dishes Desserts to die for Daily Specials - Tempting Choices Extensive Wine List - Real Ales Children’s Menu Available Gluten Free and Special Diets Catered For

Cliftonville Hotel, Seafront, Cromer, Norfolk NR27 9AS 01263 512543 reservations@cliftonvillehotel.co.uk @TheCliftonville

www.facebook.com/cliftonvillehotel

C O L U M N

ROGER HICKMAN'S

CHOCOL ATE CRÉ ME UX WITH

advice from one of norfolk's top chefs

PASS ION FRUIT SORB ET AND FOAM , AND COCO NUT JELLY

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

ROGER HICKMAN

www.rogerhickmansrestaurant.com

ASK ROGER *

VISIT

Foams seem to be a part of so many restaurants’ repertoires - how can I replicate this at home?

Foam has been around for years (think of cappuccino), but it was Spanish super-chef Ferran Adrià who popularised the technique in cooking, which is why it is often known by its Spanish word espuma.

Essentially foam is aerated liquid.

The technique delivers more flavour in the mouth, because the air distributes the food molecules more widely around the taste buds, as well as releasing more aromas.

Foams are inherently unstable, which is why the emulsifier lecithin is widely used in restaurant kitchens.

This is a natural fat found in many foods including eggs and soya beans.

Otherwise foam requires a protein,

which is why cappuccino works much better with full fat milk.

The good news is that you can now create foams at home, because espuma guns are widely available for the home cook to buy, and for not too much money. They are powered by nitrous oxide canisters, which are also readily available.

Should I always use chocolate with the highest possible cocoa content when cooking with it?

It is important to pick chocolate with a good cocoa content, and not the cheap stuff where the cocoa butter has been replaced with hydrogenated vegetable fat. But if the cocoa content is too high, you will end up with a very bitter taste, so it’s a balance.

If you’re cooking with milk chocolate, look for a cocoa content of around 55%; for plain chocolate it’s 70%. I wouldn’t use anything higher than this for cooking.

Chocolate is much like wine or coffee – the taste varies hugely depending on where it comes from and how it is made. A good source is a website called cocoarunners. com, which offers a huge selection, including single estate bars. As ever, it’s a question of tasting several until you find the one you like. *If you have a question for Roger, send it to sarah@feastnorfolkmagazine. co.uk

www.feastnorfolkmagazine.co.uk

SERVES F OUR

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INGREDIENTS 600g of milk chocolate; 525g of caster sugar; 1tsp of salt; a handful of cocoa nibs; 650ml of passion fruit purée; 25g of SoSa Pro Espuma Cold (you can buy this online); 250ml of coconut milk; 150g of double cream; a stick of lemongrass; 5 lime leaves, or the zest of two limes; 3 leaves of gelatine; passion fruit seeds, to garnish

METHOD 1. Warm 200g of the sugar in 250ml water until it dissolves, then add 400ml of the passion fruit purée. Allow to cool, and then churn in an ice cream maker to make the sorbet 2. Boil 225ml of water with 50g of the sugar and the salt. Break up the chocolate in a bowl, and then pour the hot water and sugar solution over the top. Now you must whisk vigorously (by hand, or it might split) for 2 minutes, to make sure the chocolate has melted 3.

Let it cool for 2 minutes, and then plunge the bowl in a larger bowl of very cold iced water, and continue whisking, for 5 or 10 minutes, until you have a smooth, Chantilly-like texture – this is your crémeux. Sprinkle with the cocoa nibs 4. Mix together 250ml of the purée, 150g of the sugar and the SoSa Pro Espuma, and put this in an espuma gun. Charge the gun with three cartridges, shake vigorously, then create the foam 5. For the coconut jelly: mix the coconut milk, cream, lime leaves (or zest) and 125g of the sugar in a pan. Bash the stick of lemon grass and put into the pan. Bring to the boil, then remove from the heat and allow to infuse for half an hour. Remove the lemongrass and pass the liquid through a fine sieve 6. Soak the gelatine leaves in cold water, then warm them in a pan with a small amount of the coconut mixture.

Return this to the rest of the mixture, and then pour into a container which you have lined with Cling Film (this will make it easier to get out later). Refrigerate for 2 hours, then cut into cubes. TO SERVE Garnish with passion fruit seeds, and, for a really nice presentation, edible flowers.

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R E C I P E

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TASTnYd a EASY HERE ARE TWO QUICK YET HEALTHY RECIPES FROM NORWICH-BASED ABLE COMMUNITY CARE PART OF THE ROLE OF LIVE-IN CARERS, provided by Able Community Care, is to cook fresh food for clients. They may have to cook meals that consider a person’s health needs, their cultural wishes or simply because a person fancies a certain dish.

Caring for people who have complex needs can mean that, in addition to the meals being nutritious, the time that can be spent in preparing and cooking them is limited.

Here are two quick but nutritional recipes provided

by Able Community Care carers :

[ S e r ve s 2 ]

Bran Loaf for Afternoon Tea

Leek and Macaroni Gratin

INGREDIENTS 1 mug of All Bran; 1 mug of mixed dried fruit; 1 mug of self raising flour; 1 mug of sugar; 1 mug of milk

for Lunch

METHOD 1. Mix together the bran, fruit, sugar and milk, and let soak for one hour 2. Add one mug of self raising flour and mix 3. Pour into a greased/lined 2lb loaf tin 4. Bake at 150°C for 60 to 75 minutes.

Check with skewer in the middle to make sure it is cooked 5. Serve with or without butter.

INGREDIENTS 10oz of leeks, cleaned, trimmed and roughly chopped; 4oz of shortcut macaroni; 2oz of butter; 10oz of flour; 1 pint of milk; 6oz of cheese; 2tbsp of chives, chopped; 1oz of fresh breadcrumbs METHOD 1. Cook macaroni until soft, drain 2. Melt butter in the pan and sauté the leeks for 2 to 3 minutes 3. Stir in the flour and cook for one minute 4. Take pan off heat and stir in the milk and cook for a further two minutes, stir in the macaroni and 2tbsp of the cheese and place in an ovenproof dish 5. Mix together the breadcrumbs, chopped chives and the remainder of the cheese and sprinkle over the dish 6. Bake in a pre-heated oven 200°C for 30-35 minutes or until golden Serve with salad or crusty bread.

SERVES 6

VISIT

www.feastnorfolkmagazine.co.uk

61

www.ablecommunitycare.com OR CALL 01603 764567

Cookbooks

s e s a e l e r w ne

Chocolate features in many of this month’s new cookbooks - and hurrah for that!

ÉNCYCLOPEDIA OF FEAST CHOICE CHOCOLATE by École du Grand Chocolat Valrhona £24.95

Easter wouldn’t be Easter without chocolate. For those looking for French perfection, Frédéric Bau, Director at the École du Grand Chocolat Valrhona, reveals the techniques for working chocolate from a school of chocolate. The basic techniques are covered in the first part of the book while the second section shares more than 100 recipes. Ambitious chocolatiers can show off tempering skills creating the impeccable looking Daisy Easter Egg. And the photos are scrumptious!

Discover Jarrold BOOK DEPARTMENT Plus Chapters Coffee Bar - the perfect place to take a few moments out of your shopping or to sit and relax with friends.

With over 30,000 book titles we’re proud to be a (deliberately) old-fashioned independent bookseller and are completely focused on bringing our customers the very best range and service we can.

UPCOMING BOOK & AUTHOR EVENTS

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

A BASKET BY THE DOOR

by Sophie Hansen £18.99

The best surprises are the unexpected ones. Whether you’re the sort who is fond of making spontaneous and surprise deliveries to lucky recipients or you are planning to, this book has 130 recipes to cook for loved ones for all sorts of scenarios. A homemade ready meal for someone moving house; recovering from illness or grieving the loss of a loved one; a jam jar smoothie for a new mother; portable breakfast to surprise a friend or cake to cheer someone up, there is plenty of inspiration for dishes of kindness.

COCOA: AN EXPLORATION OF CHOCOLATE WITH RECIPES

GOOD FOOD TRAYBAKES

by Good Food Guides £4.99

Those with a sweet tooth will delight in the delicious recipes in this book of traybakes. If you are a bit pushed for time with the Easter catering, page 138 has a Simnel Tart recipe that can be put together quickly, with just five ingredients and gives the flavour of a Simnel cake.

by Sue Quinn

£25

Sue Quinn explores the social history of chocolate combining historical and cultural stories with 80 sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky SlowRoasted Beef Short Ribs with Cocoa and Maple.

D o n ' ts mis

100 CAKES AND BAKES

by Mary Berry £7.99

This pocket-sized gem in the My Kitchen Table range from celebrity chefs has seasonal recipes for both Hot Cross Buns and Easter Simnel Cake from the indomitable Mary Berry.

Although this is not Mary’s newest cookbook, it is a trusty companion for delicious cakes and bakes and each recipe has accompanying colour photographs.

DI AR Y DA TE S WEDNESDAY APRIL 10

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THURSDAY APRIL 25

Erica James cream tea, Benjis

TUESDAY APRIL 30

Darcey Bussell at OPEN, 6.30-8.3 0pm, tickets available online or from Customer Services, floor 2. www.feastnorfolkmagazine.co.uk

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egg producers

CRACKING

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EGGS TAKE CENTRE STAGE THIS MONTH and nothing beats a farm fresh one, whether you’re after hen, duck, quail or goose! Here we recommend five suppliers in our region:

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HOW DO YOU LIKE YOUR EGGS IN THE MORNING? FRIED, POACHED OR SCRAMBLED? BUT WHAT REALLY MATTERS, SAYS SARAH HARDY, IS THE EGG ITSELF

s e m i t

THE EGG SHED

CAVICK HOUSE FARM, WYMONDHAM Visit www.annabelseggshed.co.uk Annabel Barber runs a popular café, The Hen House, on her family farm just outside the market town. Inside her little Egg Shed are self serving vending machines where you can buy fresh eggs, six days a week. They have 16,000 free range hens over 25 acres of grassland, wild flowers and mature trees and the brown eggs have a very rich, orange yolk!

HAVENSFIELD EGGS

HOXNE, NEAR EYE Visit www.havensfieldeggs.co.uk Alaistaire and Fiona Brice started out in 2003 with just 300 hens in a field in Eye. Now they have 20,000 birds of their own and 100,000 on contract to them! They have birds based on farms across the region and supply leading restaurants, catering companies and hotels with hen, duck, quail and geese eggs.

Their philosophy is that a happy hen produces tastier eggs and who can argue with that?

www.feastnorfolkmagazine.co.uk

04

03

RYMER FARM

BARNHAM, THETFORD Visit www.rymerfarm.co.uk The Rush family has farmed on the Euston Estate since 1921 and now keeps birds, in small flocks, over 600 acres.

They enjoy free-draining soil where they can scratch around to their heart’s content! Look out for an honesty box in the egg hut, at the end of the farm drive, where you can buy your own supplies.

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05

ELLINGHAM EGGS

GREAT ELLINGHAM, NEAR ATTLEBOROUGH Visit www.ellinghameggs.co.uk Their flocks of free range hens roam on 80 acres of pasture and established woodland between Norwich and Thetford where you’ll find the odd swing and sandpit to keep them occupied! The business started 15 years ago, with just eight hens, and has grown to 80,000 hens. They supply leading hospitality businesses and do visit the egg shed onsite, where you can buy farm fresh eggs for your family. Delicious!

WAYLAND FREE RANGE EGGS GREAT ELLINGHAM, NEAR ATTLEBOROUGH Visit www.waylandfreerangeeggs.co.uk This family-run business has been supplying eggs since 2004. Their birds enjoy 50 acres of woodland, with plenty of space to roam.

Working with like-minded fellow farmers, they supply duck, quail and hens’ eggs across East Anglia. Norfolk Veg Box is also run from the farm, and there are plans for a farm shop and butchery, too, so watch this space.

andrew dellbridge -

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G A R D E N I N G

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Garden Your Way

to Good Health GARDEN DESIGNER ANDREW DELLBRIDGE DISCUSSES THE IMPORTANCE OF GARDENING TO YOUR MENTAL HEALTH

What can we do once there?

Switch off your phone. Sit quietly and listen to the sounds of nature around you. The distraction can, even for a moment, take your mind off the thoughts in your head.

I STARTED TO LEARN MY TRADE as a garden designer at an early age as our family business was landscape gardening in London. I attended Hampshire Agricultural College, studying wildlife management, and this set me up for my career in the great outdoors which finally led me to gorgeous Norfolk.

It is fantastic place to live, but one in four of us can and do suffer from depression, anxiety or even suicidal thoughts.

We can all recognise when we have physical ailments, but poor mental health is a little trickier to understand.

Can we do anything to improve our mental health and wellbeing?

Luckily the answer is yes, and each month I will suggest ideas and support you in trying to achieve this.

It has been the subject of increasing research that those who garden or do some form of outside activity gain better wellbeing.

I run a couple of businesses and one of those is garden designing. For many years I worked for a Norfolk charity which helped people who were finding life difficult for a number of different reasons. As I worked with clients, I often used the outdoor spaces and nature to help them switch off from the troubles in their minds.

I now use some of the same approaches within my designs for my clients, so that they can find peace within their garden or by mentoring them to engage more with nature.

Walk barefoot - try looking skywards Walking in the grass really will help you reconnect with nature. Lying on the grass watching the birds and insects fly past is a fantastic way to pass a few moments.

Getting physical Digging or tidying can be a great way of releasing healthy endorphins. Another bonus is that you sleep better as a result.

Grow your own Visit a local plant centre to pick up a tomato/chilli plant. All you need is some bare ground or a pot. Don’t overdo it - just try a few plants at first but the moment you bite into something you have grown, you will be hooked!

Plant a few flowers seeds April is a great time to plant some flower seeds such as Cosmo or Sweet Peas outside into the warming ground. The time spent tending to your plants is time away from any negative thoughts.

So, what could we do to help improve our health, and our mental health?

Gardens and outdoor spaces are fantastic places to make improvements. One key thing is that they are accessible and free. If we don’t have a garden then we are all within a short distance of a public outdoor space.

Find Andrew on Twitter @norfolk_garden or via Facebook

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nutrition -

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stiLL

Are you avoiding fat?

IN HER FIRST COLUMN NORWICH-BASED NUTRITIONAL THERAPIST CATHERINE JEANS TELLS US WHY FAT CAN BE YOUR FRIEND

www.thefamilynutritionexpert.com

Why is fat so good for us?

Every cell in our body contains fat, especially in the membrane, where the right fat is needed to help transport nutrients in and get waste out. Good fats also help keep inflammation in check, vital for helping reduce heart disease, dementia and type 2 diabetes. Our brains also depend on fat, particularly as children when we’re growing. Many of our hormones are also made from fat, including our sex hormones and stress hormones.

Finally, eating fat helps us to feel fuller for longer, meaning we’re much less likely to crave the wrong foods between meals, or need a sugary top up just to keep us going.

VISIT

ARE YOU AFRAID OF FAT IN YOUR DIET? Do you go out of your way to avoid full fat dairy, avocados, nuts and seeds?

And what about fat in meat or cooking oil? There seems to be a lot of confusion about fat in our diets, so for my first column, I thought it would be a good time to set the record straight about fat.

Most of us don’t need to avoid fat. Not even cholesterol.

Even if you want to lose weight, you should be eating foods with good levels of fat in it. You might think that sounds too good to be true, perhaps having spent years trying to avoid fat in your diet. But research is showing us that we’ve got it all wrong about fat, and we just need to know about the right kinds and getting the balance in our diets.

Getting in the right fats…

When it comes to fat, it’s all about balance. The only ones we should definitely avoid are trans and hydrogenated fats, found in baked goods, processed foods and margarine.

We also need to reduce our intake of omega 6, as these can increase inflammation. Sunflower and vegetable oils used for cooking and frying are especially high in omega www.feastnorfolkmagazine.co.uk

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6, so avoid these as much as you can. Instead, use olive oil, butter or coconut oil in small amounts to cook with – keeping temperatures low to avoid charring your food.

Red meat is also quite high in omega 6 fats, which is why it’s better to choose game meat such as venison and pheasant, as these are often higher in omega 3.

When it comes to dairy, as a nutritional therapist, I regularly advise my clients to give up low fat dairy and choose plain, full fat options such as natural yoghurt, organic full fat milk and small amounts of butter instead of margarine. Research is showing us that full fat dairy might actually be good for us and what you will find is that a small amount goes a long way, because it helps you to feel really full.

And what about omega 3 polyunsaturated essential fats?

We should be eating oily fish two to three times per week (mackerel, sardines and salmon), plus a daily portion of unsalted, unroasted nuts or seeds. You can also include some extra virgin olive oil and avocado daily as well.

I recommend between two and four portions of good fats (omega 3 rich foods, avocado or olive oil) every single day, even if you want to lose weight. Now, of course you can have too much of a good thing – a portion is actually about six almonds for a woman, eight for a man, a tablespoon of seeds, ½ avocado or a teaspoon of olive oil.

It’s incredibly liberating, if you’ve avoided fat your whole life, to be able to include fats in your diet once more.

If you’re looking to lose weight and support long term health, it’s the sugar and carbs you need to reduce.

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MasterChef Experience NORFOLK FOODIE SAMANTHA MATTOCKS SHARES HER EXPERIENCES ON THE TOP TELLY SHOW

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www.thedelicatediner.com

I WAS BORN IN NORFOLK and grew up with an ingrained respect for its countryside and the bounty within it.

Blackberry picking as a child, with purple-stained fingers and faces, is just one of many memories I have from these times.

Fast-forward – and my passion for Norfolk has developed into something more. Through my blog pages and social media, I wax lyrical about the amazing produce that we are blessed with in this part of the world, and how buying local – from butchers, fishmongers, delis, greengrocers, bakeries, and yes, wine shops – is a must.

Add to this a passion for cooking, and the fact that I cook tasting menus for close family and friends on high days and holidays, and you have the recipe for possibly one of the maddest, and most brilliant, things I have ever done in my life!

VISIT

'Straight away, I knew that I wanted to showcase Norfolk and its foodie brilliance'

Last year, I decided to bite the bullet, rather than the bread, and apply for MasterChef. We have all watched it, we have all thought that we could do it, and now was time for me to put my money where my mouth is.

To my amazement and delight, I got through the audition stages and as summer was ending last year, I had the call to say that I had made the cut and was in the top 56 and would be appearing on the show!

Straight away, I knew that I wanted to showcase Norfolk and its foodie brilliance. I knew that if I made it through the – terrifying – invention test of the first round, then I would cook my own food for previous MasterChef contestants in the next. I knew that my main dish would consist of lamb. Norfolk may well be known for its fantastic pork, but we also have amazing lamb and beef. Last Easter, I got some lamb from Old Hall Farm in Woodton, near Bungay, producers of the fantastic raw Jersey milk, and it was exceptional. I love to cook lamb, so I knew that by doing so in this round, I would be honouring my past while blending it with the present.

I did make it to the second round, but things didn’t quite go to plan; nerves and self-doubt got the better of me and I didn’t make it any further. We are all fallible and I was truly devastated to leave; my MasterChef journey in the kitchen had barely begun, and now I was on the train back to Norfolk.

However, just because one kitchen door closes does not mean that more will not open; I have some exciting plans coming together for this year, and I intend to use all the positives I learned from being on the show.

It was the most amazing experience, and no one can understand what it is truly like until you step into that MasterChef kitchen. I loved being in that environment and cooking under pressure – and I intend to continue doing just that, showcasing our beloved Norfolk produce along the way.

insider chef

Making food fun!

NICK HARRIS

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www.jarrold.co.uk

www.feastnorfolkmagazine.co.uk

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WHAT IS FOOD AND DRINK IF IT’S NOT FUN? Not only should the flavours be delicately balanced, but dishes should be pleasing to the eye and smell so delicious that you will want to get a room. It’s a sensory experience that should be enjoyable, sociable and most definitely savoured.

I guess that when people talk about a chef’s signature style, this is mine. Making food fun has been at the heart of everything I have created in the kitchen for more than 32 years. Peppering menus I’ve fashioned from working in my parents’ restaurant in Cornwall to The Lanesborough, Quaglino’s, 51 Buckingham Gate and The Caprice Group in London’s West End. And since I have been working at Jarrold, having fun with flavour combinations, seasonal ingredients and the presentation of dishes is even more prevalent.

To me Jarrold is a bit like a hotel – it’s a luxurious and homely place to visit and it has restaurants and cafes (five in total) with menus that suit a variety of tastes. It means that I can really shape the style of each eatery, from family carveries at The Pantry (Floor 3), to refined lunches and afternoon tea at Benji’s (Floor 1), to wood-fired pizza and dining for family and friends at The Exchange (lower ground floor), to latte art at Chapters (lower ground floor), and we are also creating a brand new foodie place on Floor 2 which will be open later this year.

Whether you like eating out or you like to create your own dishes at home, bringing the fun back to food and drink makes it even more pleasurable to consume. I’ve recently watched the television series Back to School, which looked at how our school days have changed since the 1800s through to the 1990s. A big part of this was the humble school dinner, which went from uninspiring tapioca pudding through to the exciting potato smileys. It was interesting to see how the children changed from not wanting to eat their lunch to longing for the lunchtime bell to sound! In fact, one of my favourite ingredients is the humble British potato – there are so many ways you can have fun transforming it into a whole host of different dishes.

Fun and good humour are all part of working in a busy kitchen and bringing this into the dishes I produce is a big reason why I love being a chef. After all, when you have cooked for the likes of Donald Trump, how could you not have fun with food?

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HE HAS COOKED FOR HRH QUEEN ELIZABETH, KYLIE MINOGUE AND ELTON JOHN, IS PASSIONATE ABOUT USING SEASONAL INGREDIENTS AND BELIEVES THAT FOOD SHOULD BE FUN. SAY HELLO TO OUR NEW COLUMNIST, JARROLD EXECUTIVE CHEF NICK HARRIS

Spring lamb now available 19TH-22ND April

TAKEAWAY CRABS & LOBSTER AVAILABLE FROM 10AM 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

Special offer on lamb racks over the Easter weekend in both our Walsingham and Heacham shops.

Walsingham

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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.rockybottoms.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.

You are always best to make a booking.

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

G r ea t Dinner Spr ing B r ea k f , B e d & a s t De See al w fo r d e b s i te et a il s

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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!

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coffee

JOSÉ DE LEÓN GUZMÁN

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getting ready to JOSÉ DE LEÓN GUZMÁN OF KOFRA COFFEE IS CELEBRATING THE COMPANY’S FIFTH BIRTHDAY WITH A NEW PLAN!

ONE OF MY EARLIEST MEMORIES in life is the smell of I didn’t know that coffee could be so delicious and so coffee, but not roasted coffee. I am talking about the smell complex. A moment of pride invaded me and a desire to that is in the air when the coffee beans are drying on the learn more about coffee, not just from my own country patio. The next memory of coffee comes from but also from rest of the world. It took a while before I my grandmother’s house; once a week she would ‘roast found myself roasting coffee at Caffenation HQ and it’ on a hot griddle (comal in Spanish) and then pass it admiring the love, care and respect that these people through the Guatemalan grindstone also known as ‘piedra have for coffee. I knew then that I wanted to become part de moler’. of this chain of hard work, passion, respect and ultimately Then she used to make a ‘buche’ love - and that was the moment (coffee extracted in old tights) to Kofra was born.

VISIT www.kofra.co.uk make a five-litre pot for us to drink This month marks the fifth over the next few days. I’d be lying anniversary of Kofra and, with if I said I remember the notes and shops on Unthank Road, at the the aromas, but to me those were Sainsbury Centre for the Visual happy times, even though they Arts and on Onley Street, people were difficult, as many times we keep asking me: ‘What next?’ only had coffee, salt and tortillas.

Well, for those of you who Later on, like many haven’t seen me that much or at all Guatemalans, I used to drink in our shops, I have been very busy instant coffee and I often asked traveling, learning and preparing myself: why is it that people refer for our next adventure which will to Guatemalan coffee as one of be opening the Kofra roastery the best in the world, when to (it only took five years). Yes, I most of us is just a way to fill our know me and my big mouth said stomach? The answer came to me a year ago I didn’t want to roast, many years later, and it is because but the world is not the same as as a producing country, we export it was a year ago and as a brand it all of our best beans, leaving the is the right thing to do when you leftovers to the locals. This happens have access to all these amazing in every producing country, not producers and phenomenal coffees. just Guatemala.

I genuinely believe that I can bring Life has changed so much since something amazing to the table then, and a few years ago a friend of when it comes to Speciality Coffee mine gave me a bag of beans from roasting and competition roasting Guatemala and said: ‘Welcome to as well. the world of coffee’.

Exciting times!

Say

s r e Che

K ATE BLINCOE INVESTIGATES HOW WE LOST AND FOUND NORFOLK’S BREWING HERITAGE

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YOU RAISE THE PINT GLASS TO Beer preferences had been YOUR LIPS and let out a small sigh changing since the Second World of relaxation. Yet, beneath that War, with the growing popularity creamy white head, the world of of lager from the continent and the beer is surprisingly tumultuous increase in drinking at home with and swirling. cheap products from supermarkets.

Recent headlines show that Watneys entered the scene in trouble is brewing for the 1961, first buying the Morgan’s Campaign for Real Ale (CAMRA). site and then taking over the The traditional ale drinker has been remaining independent brewers, pitted against the ‘hipster’ craft closing pubs and bringing Red beer aficionados over the question Barrel bitter to the masses. Lacons of whether craft keg beers should closed in 1968 a few years after be considered real ale. being bought by Whitbread.

CAMRA defines real ale as Watneys were the only ones left BULLARDS BEER MAT draught cask-conditioned beers to and they made beer in a different The Bullard's logo of a portly distinguish them from processed eighteenth century character way, aiming for cheap, masswas designed by the revered East and highly carbonated beers production, using more sugar in Anglian artist Sir Alfred Munnings. available from big brewers. Many their recipe and pasteurising to He appears here, in a different of these are filtered and pasteurised enable it to travel long distances. incarnation, on this beermat. before storage in a keg, which Red Barrel was allegedly so bad that removes the yeast and stops it prompted the birth of CAMRA. fermentation, which CAMRA They campaigned against these argues often removes the taste and aroma that real ale factory-style keg beers, urging drinkers to favour more should have.This means some popular beers from brewers locally brewed traditional cask ales. such as Brewdog and Thornbridge are not considered to be In 1985, Watneys moved all production out of the real ale – an approach that craft keg brewers find outdated. county. A tradition of centuries ended; Norfolk was no Our county has a long and eventful history of beer longer brewing. making. Norfolk offers perfect conditions for growing Happily, the market for microbreweries soon grew with malt barley and this combines with a deep love of the pub a new host of artisan brewers. Woodforde’s was an early – Norwich famously had one for every day of the year (in example, with their brewery at Woodbastwick. Wherry fact, it was about 450 in the 1880s). Norfolk water is also Bitter went on to be awarded the highest accolade of hailed as great for beer-making. As a result, there were ‘CAMRA Champion Beer of Britain in 1996.' hundreds of small maltings and breweries in the 1800s, The story came full circle, when Lacons relaunched many linked to pubs. in 2013.

At the end of the 19th century the majority of pubs were Today, we are spoilt for choice, with more than 50 owned by breweries – tied to selling only their beer. The microbrewers, ranging from Wildcraft Brewery in Buxton, only way a brewery could increase its market share was where ingredients are foraged from the hedgerow to to take over another brewery and hence its pubs. This led Panther Brewery of Reepham, whose name is inspired to frequent acquisitions, mergers and closures of smaller by all those sightings of panthers over the county (which breweries as they were bought out. may or may not be beer related).

As a result, by the 1920s there were only four breweries Meanwhile, many restaurants across the county now remaining in Norwich; Steward & Patteson, Morgan’s, match ales to food, or offer a beer-flight as an alternative to Youngs Crawshay & Youngs and Bullards. There was wine. It’s about celebrating these local, premium products also Lacons in Great Yarmouth. Brands were erased and the range of flavours available. overnight, but luckily for our local heritage, many original CAMRA needn’t worry. In Norfolk we take our beer adverts and marketing materials from the era were saved seriously and the market for diverse, characterful beer, and remain protected by the Norfolk-based History of whether craft or keg, has never been better. Surely we can Advertising Trust. all drink to that!

www.feastnorfolkmagazine.co.uk

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WATNEY'S PALE ALE, 1959

Watney's beers may have been criticised, but their adverts showed the best of 20th century design, such as this one from 1959.

TASTE THE HISTORY If you’d like to step back in time with some authentic Norfolk beer, try these:

LACONS

Lacons makes modern interpretations of historic recipes, dating back to 1905. They even brew with their original yeast strains, which were kept safe in the UK’s National Yeast Bank. Try Legacy, a light blonde ale, with lemon and grapefruit on the nose and a mellow finish.

Visit www.lacons.co.uk

WILDCRAFT BREWERY BREWS

Wildcraft Brewery brews just like our ancestors would have done 150 years ago, and they forage for many of the ingredients used. Try the nettle beer, Wild Sting, or enjoy a brewery tour.

Visit www.wildcraftbrewery.co.uk

MALT COAST BREWERY

Malt Coast Brewery near Wells offers complete traceability and provenance. They brew using the renowned Maris Otter barley, grown on their own farm, to give the best quality. Sample the Pale Ale, Amber Ale, IPA or their summer special, a Farm Table Saison.

Visit www.maltcoast.com

STEWARD & PATTESON, 1937

A Steward & Patteson advert from 1937, before Watneys took over all the breweries in Norwich.

Kate Blincoe writes on behalf of the History of Advertising Trust (HAT). With thanks to HAT for the images from their archives, protecting our advertising heritage for future generations.

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Hoppy Easter Negroni

METHOD Using a cocktail shaker, dry-shake the egg white until light and fluffy.

Add ice, Heart of Oak Gin, bitters, chocolate liqueur, dry vermouth and a mint leaf to the shaker, and give a good shake. Pour the mixture into the hollow of the chocolate bunny through a cocktail strainer. Garnish with mint leaves and add a straw

INGREDIENTS 125ml of diced strawberries; 125ml of diced rhubarb; 85ml of sugar; 85ml of water; 2tsp of freshly chopped ginger; 1tbsp of freshly squeezed lemon juice; 50ml of Vryheid Gin; chilled Prosecco or elderflower tonic TO GARNISH: strawberries METHOD Combine the strawberries, rhubarb, sugar, water and ginger in a small saucepan. Bring to a boil and simmer for 10-15 minutes. Purée the strawberry and rhubarb mixture in a food processor with the freshly squeezed lemon juice.

Strain the purée to remove seeds.

Add 2 teaspoons of the strawberry and rhubarb mixture into a Champagne flute. Pour a double shot of Vryheid gin into the flute glass and mix well with a bar spoon. Top up with Prosecco or elderflower tonic leaving a little headspace for the magic foam to form. Garnish with fresh strawberries

www.feastnorfolkmagazine.co.uk

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Exactly what the Easter Bunny ordered, stirred not shaken!

INGREDIENTS 50ml of Vryheid Gin; organic carrot juice; Indian tonic water; dill to garnish METHOD Place a double shot of Vryheid Gin in a highball glass, add carrot juice and tonic water to taste.

Garnish with fresh dill

Hip-Hop G&t

Rhuberry Gin Mimosa

INGREDIENTS 50ml of Heart of Oak Gin; 2-3 dashes of bitters; 50ml of chocolate liqueur; 50ml of dry vermouth; 1 egg white; chocolate bunny (ears removed) TO GARNISH: mint leaves; a paper straw

www.oakvilla.co.uk

n OakVilla Lindi and Shaun Hancke, who ru ham, offer us craft gin distillery in Wymond tails these three Easter-themed cock

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Let Easter Be-Gin!

THE OAKVILLA DISTILLERY in Wymondham, founded and run by the Hancke family, lovingly produce delicious craft gin in carefully controlled small batches, using a stainless steel potbellied still they have named “Dromedaris.”

Established in 2016, their first gin is an IWSC Award-winning fullbodied dry gin, infused with juniper, coriander, angelica and orris root, and is called Vryheid, an Afrikaans word meaning “Freedom”.

Their second gin, Heart of Oak, is an ex-sherry-oak-cask rested dry gin, which incorporates more than 12 botanicals including poppy seeds, sweet citrus and honey.

Enjoy trying their gins in one of these fun Easter cocktails over the holiday period and beyond!

FINDING VALUe

THREE WINES ANDY

HAS ENJOYED THIS

MONTH

Mas Macia Ca va Brut Reserv a (www.ndjohn.c o.uk, £11.95) Several notche s above your ru n of the mill Ca complex flavour va, this has s of baked appl es coupled with notes and nutty herbal , marzipan and yeast flavours Balanced acidi on the palate. ty and a long fin ish mean this sh ould be on anyone’s budg et fizz shortlist.

Le Veritable Ju rançon Sec 20 16 (Bakers & Larn ers, £10.99) Made from the Gros Manseng grape, this is a of an interestin great example g wine from a les ser-known regio Deep in colour, n of France. with quince an d preserved lem nose, it has a liv ons on the ely acidity with pears, grapefru it and quince on the palate.

Domaine Faivel ey Mercurey La Framboisière 20 (Bakers & Larn 15 ers, £22.50) Giving much m ore expensive Cô te for their money d’Or Burgundie s a run , this Pinot Noir is packed with fruits, with a ve red and black getal forest floor ar om a. Velvety tann a melded blend ins, and of fruits and sa voury notes on the palate.

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ANDY NEWMAN TURNS HIS BACK ON THE FASHIONABLE AND EXPENSIVE - FRENCH WINE AREAS IN FAVOUR OF LESS WELL-KNOWN, AFFORDABLE ALTERNATIVES WHETHER IT’S INCREASING COSTS OF PRODUCTION, the plummeting pound, or growing demand from emerging markets such as China, it is undeniable that many of the French wines we have grown to love are becoming out of reach of most people’s wallets.

Wines from Bordeaux and Burgundy now command silly money, and finding value in most of the leading vineyard areas of France is becoming increasingly difficult. So does that mean that those of us who love French wine are going to have to start looking elsewhere to fill our glasses?

Thankfully not. The big money tends to follow fashion, but to find value the trick is not to follow the herd, but to seek out wine regions which are not so wellknown, and which, therefore, are not on the radar of those with more money than sense. The good news is that in France, there are plenty such areas – and here is my guide to the 10 regions where you will find interesting wines at value prices.

its IGP label. Reds based on the classic Mediterranean varieties of Grenache, Mourvèdre, Cinsault and Carignan produce the best wines; you will also find Merlot and Cabernet Sauvignon in the mix.

CÔTE CHALONNAISE There is such a thing as affordable Burgundy Pinot Noir, and the secret to finding it is here, immediately south of the stratospherically-priced Côte d’Or. Essentially an extension of the same hill, the wines, from the same Chardonnay and Pinot Noir grapes, are a little lighter but very much more affordable. Seek out Rully for accessible, fruity wines, and Mercurey and Givry for a bit more structure.

JURA Better known for its cheeses such as Comte and Mont d’Or, this small region sandwiched between Burgundy and Switzerland has a character all of its own, best typified by the Savignin-based vin jaune, which develops a sherry-like layer of flor yeast, giving it the same nutty and dried fruit notes. You will also find Chardonnay and Pinot Noir grown here, as well as local varieties Trousseau and Poulsard.

BANDOL Situated between the gritty southern cities of Marseille and Toulon, the red wines of Bandol are suitably robust – sometimes described as fauve (feral) in character. It is Mourvèdre which rules here; the grape has to make up at least 50% of the blend, and often is much more. The result is rich, complex wines with aromas of leather, black fruit, spice and violets, and a rich earthy taste with tannins that need a few years’ ageing to mellow.

JURANÇON Like its near homonym Jura, this is a mountainous region, but this time in the Pyrenees in the southwest of France.

Home of the Gros Manseng, Petit Manseng and Courbu varieties, Jurançon produces dry and sweet white wines which both successfully balance richness and acidity.

BEAUJOLAIS Perhaps not an unknown wine region, but certainly one which has fallen out of fashion. Forget the bubblegumflavoured, much-hyped Nouveau wines which were all the rage in the 1980s – it is the region’s 10 village crus (such as Morgon, Fleurie and Brouilly) which are of interest here, where the thin-skinned Gamay grape produces some surprisingly robust wines. The fact that leading Côte d’Or producers are investing here shows its potential, but it remains relatively affordable.

PIC ST-LOUP The coolest and wettest part of the vast Languedoc region, about 20km inland from Montpellier. The benefit here is that the appellation calls for a high proportion (at least 50%) of Syrah, alongside Grenache and Mourvèdre, giving wines with spicy, earthy complexity – and a less ‘cooked’ flavour than other, hotter parts of the Midi.

SAVOIE Right up in the Alps on the Swiss border, here you will find lighter-style reds made from Gamay and Pinot Noir as well as the local Mondeuse variety, and whites from Roussanne and Mondeuse Blanc. You may struggle to find Savoie wines in UK shops, but if you do, you will be whisked straight back to the snowy slopes of your last skiing holiday.

CORSICA Better known as a holiday destination, Corsica’s climate of endless sunshine tempered by sea breezes makes it ideal as a wine-growing area. The island’s most famous son, Napoleon, was actually the son of a winemaker. Being fiercely independent, Corsica has resisted the march of international grape varieties, so indigenous grapes such as Sciacarello and Nieluccio (both red) rule the roost; the Italian influence can be seen in the predominance of Vermentino whites.

SÉGURET One of the newer village appellations of the southern Rhône, Séguret is producing wines which are starting to rival the nearby (and much more famous, therefore expensive) villages of Gigondas and Vacqueras. Peppery Grenache-based reds are the stars, but don’t ignore the full-flavoured, crisp dry whites either.

CÔTES CATALANES Part of the Roussillon region right down by the Spanish border, Côtes Catalanes doesn’t even have appellation status, but the quality of the wine coming from here belies www.feastnorfolkmagazine.co.uk

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Black Shuck gin tasting evenin g Bakers & Larners Number 10 Restaur ant 16th May Visit our website full details and tickfor ets

Make your choice from this month’s finest selections – capably selected by the in-store Fine Wine Experts at Bakers & Larners of Holt Altano Branco Douro 2017, £11.49

A Northern Portuguese wine from the Douro Valley, produced from grapes grown in higher altitude vineyards where cooler temperatures provide the ideal conditions for ripening of white grapes. The result is a zesty, aromatic wine with tropical fruit flavours and a refreshing crisp acidity.

Bardos Verdejo Rueda 2018, £11.25

An absolutely delicious wine made in central Spain from the Verdejo grape.

Intensely mineral and aromatic in style yet balanced and delicate. A great alternative to Sauvignon Blanc. A real favourite here at Bakers & Larners!

Kaesler Love Child Viognier Barossa Valley 2018, £19.75

A blockbuster of a Viognier from the hot Barossa Valley, Australia. Apricot and peach flavours dance with cinnamon and clove on the nose with a rich, rounded and satisfying palate. A real Viognier lover’s Viognier.

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 A HO

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all white meat dishes and particularly good with many cheese varieties - soft white and blue cheeses being particularly outstanding. And it’s worth trying goats’ cheese with it.

The wine company is Pietroasa and it is a science research company, too. The science laboratory, in which all the wine is tested, is huge, with every possible and conceivable piece of laboratory equipment. It is a great wine at the great price of £9.50 per bottle, certainly for everyday drinking.

See online for this month's special offers, including a great Portuguese case at £72.

OUR WINE EXPERT STEVE HEARNDEN MATCHES DESSERT WINES WITH SIMNEL CAKE AND MORE!

SINCE MY VISIT LAST OCTOBER TO NIAGARA FALLS, I have been mildly obsessed with dessert wines. The ice wines produced there are so rich and complex that I consider them to be good value for money. But they are really not for every day drinking. However one dessert wine, from Domaine la Grangette in the Languedoc region of France, is!

The Vole aux Moineaux 2005 is a perfect dessert wine and, as it is Easter, would accompany the traditional Simnel cake perfectly. The Sauvignon Blanc grapes are hand picked late in the autumn to ensure the grapes have maximum sugar content, and fermented in cool temperatures to gain optimum fruit and depth of flavours.

A dark amber colour indicates its sweetness. Sip this soft rich white wine, which - when cooled - is fabulous. You may like to try it with your Easter egg too! At £19 per half bottle it is an experience not to be missed.

The Sauvignon Blanc grape is very versatile and is grown throughout the world’s wine regions. France is the base but the New Zealand wineries also produce some great white wines - a little too acidic for my taste but very popular. South America is another safe place for this grape variety, but have you tried a Romanian Sauvignon Blanc?

I ship the wine in through The Romanian Wine Company (www.theromanianwinecoltd. co.uk) and I am the sole UK importer of it.

The grapes are grown on the South East slopes of the Carpathian mountains, North of Bucharest, where warm sunshine ripens the grapes but the winter snow does allow the vines to rest properly. This is a soft dry white wine, full of fruit, mainly grapefruit and gooseberry, with a hint of spice. The acidity is very balanced with a lingering aftertaste. The pale colour is very indicative of the Sauvignon Blanc grape, it has a slight ‘greeny’ edge to the wine. It is perfect with

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Wines for

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

Visit www.tastebudswines.co.uk

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WIN A STAY IN ONE OF HOLKHAM’S LUXURY LODGES

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WE ARE DELIGHTED to team up with our friends at SALT to offer you the chance to win a two-night stay in the Holkham Lodge of your choice. Located on the Holkham Estate, you’ll enjoy a wealth of heritage, nature, walks and cycleways from your door. The four Holkham Lodges are new to the SALT portfolio of boutique coastal retreats this year, and each is unique to its setting and original purpose, and irresistible.

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WALLED GARDEN, FELBRIGG HALL

FALL IN LOVe

FELBRIGG FORMER BBC RADIO NORFOLK BROADCASTER TONY MALLION HAS FOND MEMORIES OF FELBRIGG, EVER SINCE DOING A LIVE BROADCAST ON THE ESTATE 25 YEARS AGO. SO HE JUMPED AT THE CHANCE OF STAYING AT THE COUNTRY RETREAT FELBRIGG LODGE

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WHEN IT COMES TO NATIONAL TRUST PROPERTIES I have a soft spot for Felbrigg Hall near Cromer. In December 1994, on the eve of the trust’s centenary, I produced and presented a live mid morning outside broadcast from there. The house was in its winter hibernation but opened up for BBC Radio Norfolk and, thanks to a duo of dedicated engineers and miles of cable, it gave me free roam, including access to secret cellars and the roof with its magnificent view. Most memorable was the preview of the programme in the station’s breakfast show just after 8am, standing outside the front door with that ethereal early morning mist you get across acres of sweeping Norfolk landscape and sky. It was a stunning vista.

So imagine the pleasure to discover recently a small boutique hotel nestled at the edge of the Felbrigg Estate in the village of Aylmerton where a short walk will take you directly into the grounds near the lake. Felbrigg Lodge is a truly hidden gem tucked away in acres of trees, describing itself as ‘a unique luxury countryside hotel and restaurant’ surrounded by a number of individual purpose built brick lodges.

Friends had recommended it, and we weren’t disappointed with this secluded haven in a woodland setting, ideal for a recharging short break. Our accommodation had a large and comfy bed with a chair and sofa grouped around a fireplace, a luxury bathroom and very warm radiators. It couldn’t have been a more relaxing home from home.

Add to all of this something high on my ‘must have’ list - a swimming pool. And what a pool! One of the warmest I’ve swum in (I’m not complaining) while just outside was an even warmer Jacuzzi where on a winter’s evening you could lie back and wallow in the darkness with underwater lights and enjoy the starry sky. All you needed to do was pop on your provided bathrobe and wander across from your lodge. Bliss!

Philip Lomax and his wife DeeDee bought the Lodge 12 years ago. They both have a rich pedigree in the hospitality industry, with DeeDee from Essex and Philip a local man who trained at Norwich City College as a youngster acquiring an early ambition to run his own establishment. This he achieved with the Green Farm in Thorpe Market, developing and running it for almost 30 years before taking over Felbrigg Lodge where the couple make their intention very clear: ‘We aim to provide the highest standard of accommodation and believe we offer a different concept in hospitality in an unbeatable rural setting which offers you peace and tranquillity.’ All those boxes ticked then.

As we were there in December several of the other guests were from further afield and using Felbrigg as a base to explore Norfolk and enjoy the Thursford Spectacular; some regular returners. Fully inclusive packages are offered or you can be optional about having dinner there (with a choice of two or three courses), or

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www.felbrigglodge.co.uk

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you are welcome to explore other nearby establishments.

We were keen to sample the restaurant where we were greeted with drinks and aperitifs in the bar before sitting down to a starter of deep fried chestnut mushrooms with cheese and herb pâté and apple chutney for me (the chutney was superb) and poached white wine pear with a light tarragon cream dressing with flavours enjoyed by my wife. The accompanying homemade bread had a perfect crust.

Then came a really unusual, refreshing surprise, with a palate cleanser sorbet consisting of banana, blueberry, blackberry and beetroot. If ever a dish lived up to the posher title of amuse-bouche this one most certainly did so. For our mains my wife favoured slowly roasted pork belly with apple sauce and maple drizzle which she felt was tasty but perhaps, for some a bit too sweet, while my duo of lamb rump and cutlet with redcurrant and mint gravy hit all the right notes with crisp vegetables, the meat perfectly cooked and the right amount of mint.

The puddings looked tempting but after so much else we resisted and settled happily for the two course option; the coffee rounded it all off nicely. Not being drinkers we were satisfied with Norfolk Cordials but there was an obviously well stocked cellar with a clearly explained wine list.

The restaurant was pretty busy for an early weekday evening but my wife remarked on the attentive staff and the way nothing seemed too much trouble. Breakfast the next morning included delicious, locally sourced thick bacon and perfect

scrambled egg, individually served rather than the more usual buffet.

I welcomed the unpretentious style of this place. Philip says in the brochure: ‘We are not claiming to be two or three Rosettes. What we offer is good home cooked food with local meat, fresh fish and vegetables and homemade desserts with care and a lot of love.’ You can’t say fairer than that.

After dinner we headed back across the lawn to our welcoming room where we switched on the TV and caught part of MasterChef Professionals with Gregg Wallace praising the group of finalists commenting: ‘This just shows what incredible talent there is in our kitchens’.

At that moment he could have just as easily been talking about Felbrigg Lodge.

THE GARDEN OF

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THINK YOU KNOW VENICE? MARK NICHOLLS DISCOVERS A DIFFERENT ASPECT OF ITALY’S AMAZING ISLAND CITY www.feastnorfolkmagazine.co.uk

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GRAND CANAL AND BASILICA SANTA MARIA DELLA SALUTE, VENICE

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W CICCHETTI WITH A GLASS OF APEROL SPRITZ

e are in the unassuming district of Cannaregio. Less visited, and a walk away from Venice’s premier attractions that lie around Piazza San Marco, it offers a serene new perspective to Italy’s island city.

The canals are not so busy, the fondamenta (paths) that run alongside them are uncrowded, and the buildings – including lovely, peaceful, churches – offer a beautiful dimension to this aspect of the city.

Of course, we all want to visit the big attractions that make this city so famous, and the Rialto Bridge over the Grand Canal, the Bridge of Sighs and the waterfront, St Mark’s Cathedral, the Doges Palace and the ambience of Piazza San Marco are never too far away.

But if you spend a few days in the city, the lure of exploring another aspect of Venice – its quieter side – is difficult to resist.

Cannaregio offers that. Once the garden of Venice, supplying citizens with fresh produce – before demand for land saw these green spaces increasingly taken over for development – the area is also famed for its craftsmanship where you will find gold and iron foundries smelting bronze and brass figurines and a mosaic workshop.

In this district, the occasional service boat, water taxi, or straying gondolier will pass you by but you can walk at your leisure along the fondamenta, which are lined with cafes, bars and restaurants frequented by locals.

However, as you wander you can enjoy another Venetian tradition and pause for lunch with cicchetti and a glass of wine.

Cicchetti are small snacks or side dishes like tapas, typically served in bàcari (cicchetti bars or osterie) in Venice and can include tiny sandwiches, plates of olives or other vegetables, hard boiled eggs, and seafood or meat on a slice of bread or polenta.

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Eaten late morning, for lunch, or as afternoon snacks, they are taken with a small glass of wine known as an ‘ombra’, or shadow, as it was originally served within the shadow of Venice’s campanile.

Cannaregio, perhaps a 20-minute walk from the Doges Palace, also has a number of discreet boutique-style hotels.

We stayed at one of the newer ones, Hotel Heureka; a beautifully-furnished 10-room residence which blends the historic character of the building with modern furnishings. And one of the aspects that makes this hotel so special is that it retains its magical garden.

With waterfront access onto the Madonna Del Orto canal, guests enter a stylish reception and lobby bar to step out into a peaceful haven of shady trees, hydrangeas and colourful shrubs and bushes.

A late 16th Century Venetian palazzo, Hotel Heureka’s sympathetic restoration saw the frescoes, columns and vaulted ceilings retained and the two Piani Nobili - long light-filled spaces off which the rooms are set – brought to life with fabulous furnishings and décor. There is also a music room with a grand piano for recitals, and a library and chess room.

Each bedroom has impressive individuality with the Venetian architectural legacy combining with contemporary furnishings and fabrics.

The mix of deluxe doubles and suites have four-poster beds, lamps, designer bathrooms with freestanding baths, and paintings by Julian Khol, specially-commissioned for the hotel, to interpret the spirit of each room.

Don’t be put off by the location of Hotel Heureka if you wish to explore the city and head for the main sites – distances in Venice are small and you are soon on the main artery of the Grand Canal and wandering towards the city’s main square.

Hotel Heureka’s general manager, Andrea Penzo, explained: ‘We see the Heureka as a quiet place where people can have time to relax and enjoy the house, and the garden is very unusual - a real secret in the Cannaregio area.

PRIVATE GARDEN OF HOTEL HEUREKA

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FACT BOX

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Mark and Sharon Nicholls stayed at the Hotel Heureka (www.hotel-heureka.com) in the Cannaregio area, overlooking the Madonna Del Orto canal with a grand deluxe room from €270 including breakfast.

PIAZZA SAN MARCO - ST MARK'S SQUARE

venice

RIALTO BRIDGE OVER THE GRAND CANAL

‘We know it will take a little longer to visit the centre of Venice but people really do want to be away from the crowds and that is what they find with this place.’

The hotel does not have its own restaurant but serves a wonderful breakfast and has the lobby bar where you can enjoy an aperitivo or a digestive or order a cocktail to drink in the garden setting.

And there are numerous places nearby to seek out dinner, such as the excellent canal-side Rioba, a couple of bridges over from Hotel Heureka.

If you head into the centre of Venice at the height of the day it can be busy, but we made an early start to walk towards Piazza San Marco when it was cooler and less crowded.

That left the afternoon free to enjoy the ambience of Cannaregio, such as visiting the nearby church of the Madonna del Orto – the Madonna of the garden - where Tintoretto painted and now lies at rest. This year the church celebrates 500 years since his birth in 1519.

And then we had the remainder of the day to relax with a book and a glass of wine amid the greenery of Hotel Heureka’s pleasant garden.

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www.novofarina.co.uk

FLOUR POWER NOVOFARINA IS A NEW RANGE OF BRITISH GROWN AND NUTRITIOUS, GLUTEN FREE PEA FLOUR, WITH ITS HQ JUST OUTSIDE NORWICH. VICKI MYHILL TELLS US MORE.

optimum nutrition. Working with local farmers in Norfolk, carefully selecting the best seed variety to grow, mill and produce pea flour, the first commercial crop was grown in 2017.

Tell us about what you produce?

We can offer a range of British grown and produced Novofarina flours, as well as whole and split peas. And the Novofarina crumb coatings range is suitable for frying, grilling and baking, giving a wonderful golden colour and crispy bite - the perfect gluten free coating for meat, poultry and vegetables.

Where are you based?

We are based in Bowthorpe, Norwich, where the flour and crumb coatings are produced.

How important is it to be producing a Free From product in this day and age?

With consumer demand for flexitarian, clean label (a food product which has a simpler, shorter, healthier ingredients list) and sustainable ingredients on the rise from an ever growing health conscious public, along with the demand for free from, meat-free and vegan products, we knew the ingredients we produced would be well-timed to appeal not only to the gluten free market, but to those who are environmentally aware, as well as those looking for non-animalderived protein.

How did you get started?

Throughout 2016 a group, with its roots deep in East Anglia, worked closely together to work on an innovative new product, centred around the humble yellow pea. Being gluten free and packed with health benefits, they believed they could create a truly versatile flour that ticked a lot of boxes for ‘free from’ and

It all sounds very healthy - can you tell us more?

Made from selected British peas, the award winning Novofarina flours and crumb coatings are naturally gluten free and high in protein, dietary fibre and essential minerals, whilst also being very low in fat, free from major allergens and totally clean label with no additives.

Who are you and what do you do?

Novo Farina produce flour based ingredients which are high protein, high fibre, gluten free and 100 per cent British.

How important is it that your flour is British grown?

We believe Novo Farina is the only UK company with a seed-to-pack approach to the use of peas for ingredients, ensuring they not only have a UK traceable provenance, are guaranteed gluten free and highly nutritional and affordable, but with the taste neutral element can be incorporated into a wide range of sweet and savoury recipes.

Where can we buy your products?

Consumers can buy the flour and crumb from our online shop, with local farm and health shops also soon stocking our products. Locally, we will also be at the Big Norfolk Sausage Bash in May and the Royal Norfolk Show in June.

How green is your company?

Peas are both sustainable and environmentally friendly, taking nitrogen from the air and transporting it into the soil via the plant’s root system, reducing the need for nitrogen fertilisers. They also have a low carbon footprint compared to animal protein and require less water consumption than other root crops.

Any future plans?

Watch this space for pre-blended batter mixes for pancakes and Yorkshire puddings, pizza base mixes and excitingly healthy pea-based snacks.

How has Proudly Norfolk have been able to help you?

Although we are relatively new members, Proudly Norfolk has already put us in touch with a couple of other members they felt we might have synergy with, which is great.

Karen from Proudly Norfolk has even had some of our pea flour to make our chocolate brownie recipe, a hit in the office!

This column is supported by Proudly Norfolk Food & Drink and highlights its members.

For more details, visit www.norfolkfoodanddrink.com