Feast Norfolk Magazine - Issue 36 May 2019 by Feast Norfolk Magazine

A N RS D TE A N OT LU T P LU Y A TO TA S S E T HT CK IG TI RN VE

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36 MAY 2019

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Food Festival R ound Up

MAY 19

The Bodyguard

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Wed 15 May CHILLY GONZALES * An intimate show from the Grammy Award winning pianist

Tues 30 April – Sat 11 May THE BODYGUARD The international, award-winning, smash-hit musical is back! Sun 12 May LAS MARAVILLAS DE MALI * Legendary Malian/Cuban band who defined the term ‘World Music’ Mon 13 May DANTE OR DIE: USER NOT FOUND * A pioneering and intimate new play where the audience interacts with a smartphone and headphones

Tues 14 May BOY BLUE – BLAK WHYTE GRAY * Fierce and affecting hip-hop dance performance

Fri 17 May BELLS AND SPELLS * A peculiar journey of ethereal imagery and enchanting dance Sat 18 May BEVERLEY KNIGHT * The unmistakable million-selling Queen of British Soul Sun 19 May RUSSIAN PHILHARMONIC OF NOVOSIBIRSK Wagner, Tchaikovsky and Mussorgsky-Ravel

Mon 20 May PUSS IN BOOTS The Northern Ballet bring the much-loved children’s story to life Thur 23 – Sat 25 May HORRIBLE HISTORIES The Terrible Tudors and the Awful Egyptians live on stage! Mon 27 May – Sat 1 Jun THRILLER LIVE Spectacular concert show to celebrate the songs of Michael Jackson

Norfolk & Norwich Festival 2019

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E D I T O R ' S

L E T T E R

WELCOME TO OUR MAY ISSUE which sees us out and about at lots of lovely food festivals, including Beccles, Reepham and the Big Norfolk Sausage Bash at Aylsham. And, before you know it, it will be the Royal Norfolk Show in June. Do make sure you read all our previews and get the dates in your diary. Hopefully, I’ll end up at the right festival on the right day! But back to business: Emma Outten meets the very dynamic Philip Turner of The Chestnut Group of hotels which is growing and growing - let’s hope we see them in Norfolk soon - and Andy Newman reveals the wines he thinks we should be drinking this year. I report on a boat trip on The Broads, complete with the dog, and also preview The Broads Restaurant Week next month which is a good chance to get out and try some of the area’s eateries. Photographer Keiron Tovell captures life on an asparagus farm in Breckland as we enter the season for this super healthy vegetable and chef Nick Harris sings its praises, too, and has a quick and easy recipe for us. We find out more about the new team at The Last Wine Bar and Restaurant in Norwich, following James SawreyCookson’s retirement and we review a community pub in West Norfolk, the King’s Arms at Shouldham. Nutritionist Catherine Jeans has ideas on boosting your salads, ‘free from’ recipe writer Sara Matthews has a very versatile aubergine dish and Mark Elvin at Barnham Broom has a rather yummy looking pud. Finally, don’t miss this month’s competition which is the chance to see Lulu perform at Potters leisure resort at Hopton, on the Norfolk/Suffolk borders, and enjoy an overnight stay, too. Happy eating! Don’t forget to keep in touch - Facebook, Twitter, Instagram and LinkedIn

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

FEASTNORFOLKMAGAZINE.CO.UK

84 Andy Newman heads to Bologna, a city simply packed with foodie treasures

TWO TOWERS OF ASINELLI AND GARISENDA AND THE STATUE OF SAN PETRONIUS IN BOLOGNA

ABOUT US 05 Editor’s Letter What’s On 14 Our monthly round-up of happenings has a host of events, including a brand new one 17 The Growing Stage returns to this year’s Royal Norfolk Show, championing seasonal local food and chefs 19 The inaugural Broads Restaurant Week takes place in June. Find out more 20 Reepham Food Festival is taking over the town once again 21 Beccles Food & Drink Festival is back and bigger and better than ever 23 Have you booked tickets to the inaugural Hospitality Action East Anglia fundraising dinner at Holkham yet? 24 Keep up-to-date with the news and gossip in our regular round up 75 Norwich City of Ale, with 43 pubs taking part, takes place this month

COVER STORY

67 Catherine Jeans has five superfoods to boost your salads

Interviews 32 Emma Outten heads to The Northgate in Bury St Edmunds to meet Philip Turner, owner of The Chestnut Group of country and coastal inns

Features 27 Mark Richmond tells us about our changing tea tastes and how to create the perfect cuppa 30 Norwich Camping & Leisure gives us the lowdown on the sheer breadth of barbecues on offer this season 61 Say cheese - Hanneke Lambert tries a cheesemaking course at Fielding Cottage Eating Out 37 Emma Outten takes her daughter for lunch at The King’s Arms in Shouldham in West Norfolk where they tuck into ice cream in the walled beer garden 40 Sarah Hardy enjoys sea bass and treacle sponge at Delia’s Restaurant and Bar in Norwich Regulars 8 Our Spotlight feature highlights the new owners of the iconic Last Wine Bar and Restaurant in Norwich 29 Outdoor kitchens are the theme of our gadget and gizmo page as temperatures start to rise 42 Asparagus rules supreme this month and is the subject of Keiron Tovell’s photo essay 48 Mark Elvin from the Brasserie at Barnham Broom answers the questions in our chef profile 52 Our free from recipe writer Sara Matthews

08 has a tasty aubergine dish and some mini muffins to enjoy 62 Nigel Slater and Jack Monroe are two leading names with new cookbooks on sale this month 68 This month’s City College feature focuses on just how far a hospitality or catering course could take you 90 This month’s Proudly Norfolk column features pork pie legend, Sarah Pettegree Columnists 55 Julia Martin urges us to head outside and cook asparagus 57 Roger Hickman answers your culinary conundrums and provides a partridge recipe 59 James Hammond, our wood fired chef, has masses of advice on how to get started 65 Rachael Parke returns as our front of house columnist, and this time she is dealing with an open plan kitchen 66 Mindful gardener Andrew Dellbridge has more advice on how being outside helps with happiness 69 Jarrold’s Nick Harris is all about asparagus this month Recipes 13 Iain McCarten of The Last in Norwich has a venison dish and reveals how to create that iconic Last cheesecake

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26 Creake Abbey looks forward to the strawberry season with a showstopping cake that involves Prosecco, too! 51 Mark Elvin of the Brasserie at Barnham Broom offers us a white chocolate and raspberry jelly dessert 56 Harry Farrow of The Hero in Burnham Overy Staithe has a super seasonal crab bruscetta for us 64 Able Community Care has a vitamin-packed vegetable soup Drink 71 José De León Guzmán of Kofra Coffee has learnt five lessons over the past five years 72 Phil Halls of Grain Brewery looks at drinking establishments 21st century-style 76 Andy Newman turns trend setter and suggests wines to enjoy this year 79 Pink is the colour for wine expert Steve Hearnden this month Travel 81 It’s a first time break on The Broads for Sarah Hardy and Bella, the border collie Competition 80 Win a chance to see Lulu sing at Potters Leisure Resort in Suffolk

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

Andy Newman, Steve Hearnden, Catherine Jeans, Rachael Parke, James Hammond, Andrew Dellbridge, José de León Guzmán, Sara Matthews, Nick Harris, Roger Hickman, Keiron Tovell, Julia Martin, Phil Halls

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ITâ&#x20AC;&#x2122;S BEEN A GOOD COUPLE OF MONTHS SINCE FOUR LOCAL BUSINESS PEOPLE STEPPED IN TO SAVE ICONIC NORWICH RESTAURANT, THE LAST WINE BAR. EMMA OUTTEN HEADS TO ST GEORGE'S STREET TO FIND OUT THEIR PLANS

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EMMA NEAL

Let’s face it, The Last has been all things to all the people over the decades. ‘It’s the whole package,’ agrees Mark. ‘It’s a bit like the bar in Cheers where everybody knows your name.’ Sitting in the bar, he explains how it all came about: ‘It was a bit serendipitous. James mentioned it was time to move on to the next phase of his career – retirement. And it’s always been a romantic goal of mine.’ The four of them are promising to retain everything which has made the restaurant such a much-loved Norwich institution - the 20 people it employs are being retained, with the management team made up of longstanding manager Emma Neal, head chef Iain McCarten and deputy manager Gracie Sutton, along with business support coach Richard Maxwell. ‘The continuity of the staff was one of the key things,’ says Mark, ‘Iain and Emma are pivotal.’ Emma has been working at The Last for the past 20 years. She says of her tenure: ‘It’s been an adventure! When I first started it was just me – now I’ve got a husband, two children and a dog, so life has evolved.’ Founded in a former shoe factory on St George’s Street in April 1990, The Last has also evolved, as she says: ‘We used to have a really big drinking fraternity here on a Friday night. And when I first started we used to do sandwiches.’ Once the à la carte menu was introduced in the restaurant, the food offering has never really looked back.

NE OF THE FOUR SAVIOURS of The Last Wine Bar in Norwich can remember going to the iconic restaurant as a teenager, spending many a late night with his parents, celebrating some special occasion or other. Back in the 90s, little did Mark Loveday know that he would end up saving the iconic Norwich restaurant from closure and buying the business with three other regulars! The Last Wine Bar and Restaurant, which opened 29 years ago last month, was bought by the quartet in March – as founder James Sawrey-Cookson, 67, was retiring from the business. As well as Mark, there’s Mark Duffy, chairman at Dardan Security; Vince Pearson, chairman of Waterfall Elior; and management consultant Lynda Baxter. The two Marks already knew one another, through Norwich Rugby Club, and they then met Vince and Lynda through a charity cycle ride a couple of years ago which took in each rugby ground in Norfolk. For Mark, of Loveday & Partners, it’s been the venue of many an end of season rugby dinner or business lunch. Or somewhere to simply enjoy a steak and a glass of wine.

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She thinks what the quartet have done is ‘brilliant’ and adds: ‘I already had a really good relationship with Mark and Mark. They were my firm favourites! ‘James, at Christmas, said he was going to retire and could I suggest some people who I thought I could work with – I mentioned them both straight away.’ It was probably never in doubt that she would stay: ‘I come as part of the fixtures and fittings!’ Iain, meanwhile, has been Head Chef for two years. Originally from Devon, he came to Norwich to start a family with his partner, who is from the city. He is passionate about local and seasonal produce, as he says: ‘The menu then writes itself.’ Local suppliers include Archer’s and Clarke’s, both butchers; Easters fruit and veg, plus Howard & Son fishmonger and game dealer. The bar menu represents good value, with the cheesecake rather famous around these parts. Iain says: ‘Moving forward, we are going to keep some of The Last

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RECIPE OVERLEAF

Wine Bar classics on there – I would never take the cheesecake off.’ Iain is not surprised four customers have stepped in to save the day: ‘It’s a bit of a gem and I don’t think anyone would have let it go.’ Mark says of this dream team: ‘We want Iain to express himself in the kitchen and be dynamic and creative with his menus, and Emma to just keep on being Emma really, giving people a warm welcome when they arrive.’ The team are looking to invest in improvements and ideas being kicked around include turning the à la carte restaurant across the walkway into more of an all-day brasserie, offering pastries and such like in the morning, as well as al fresco seating. Downstairs, in the basement, there are ideas for a bar, offering craft beers, cocktails, and maybe live music. Upstairs in the bar Mark reveals: ‘And I love the booths concept, so we might have booths and more of a Continental feel - where Paris meets Norfolk.’ Oh, and expect to see monthly theme nights. ‘By the summer we are hoping to implement some of the changes,’ he says, ‘but keep the same key themes of The Last Wine Bar: inclusiveness, the warm welcome and the quality of the product.’ For his own part, he says: ‘I’m looking forward to making the wine list more dynamic and exciting. I’m doing the fun bit!'

the last wine bar and restaurant IAIN MCCARTEN

Roasted venison haunch with young carrots and wild garlic, and a venison cottage pie

INGREDIENTS 600g piece of venison haunch; 200g of venison trimmings; 500g of venison trimmings; 1 large onion, finely diced; two garlic cloves, finely choppe; 2 more garlic cloves, whole; 2 large carrots, finely diced; 3 sprig of thyme; 1tbsp of tomato purée; 3 tomatoes, skinned and chopped; 200ml of red wine; 500ml of beef or venison stoc; 1tbsp of ketchup; 1tsp of Dijon mustard; 1tbsp of Worcestershire Sauce; 2-3 potatoes, halved; 100g of butte; 50ml of double cream; 30g of Parmesan cheese; 1 bunch of heritage baby carrots; 1 bunch of wild garlic; a splash of carrot juice or vegetable stock

[Serves FOUR] mashed potato, and roast in the oven at 180°C for about 15 minutes, or until the potato tops start to brown 6. Seal the venison haunch in a little oil in a heavy ovenproof pan at high heat, until browned all over. Add the whole garlic cloves and the second sprig of thyme, and roast in the oven at 180°C for four minutes – the meat should be slightly firm and springy to the touch. Remove from the oven and rest on a rack 7. Scrub the baby carrots with a brush then put in a pan with 25g of butter and the leaves from your third thyme sprig and roast until cooked – this should take no more than seven or eight minutes 9. Sweat the second diced carrot in a pan with some oil until soft and sweet. Add the carrot juice or veg stock and boil for 10 mins. Blitz in a blender adding a knob of butter to emulsify. Check the seasoning. Season 10. Take a few leaves off the wild garlic, and blanch the rest of the bunch in salted water for 30 seconds. Refresh immediately in iced water to stop it overcooking. Strain and pat dry, and then toss in a generous amount of vegetable oil. Wilt the leaves you have stripped off in the pan with your baby carrots for a few seconds 11. Finally make the sauce. Using the pan you roasted the haunch in, add 100ml red wine to deglaze, and reduce by half. Then add 250ml stock and reduce again by a half, until you have a glossy, syrupy sauce.

METHOD 1. Roll the haunch in Cling Film and refrigerate. Mince the trimmings, and then brown the mince in a heavy-bottomed saucepan. Remove from the pan and place in a colander to drain 2. Now add one of the diced carrots and the onion, the chopped garlic cloves and the chopped leaves from one of the thyme sprigs to the same pan with a little oil, and sweat until soft. Then add the tomato puree and chopped tomatoes 3. Pour in 100ml of red wine to deglaze the pan, and heat until that has reduced by half. Now add 250ml of stock and put the minced meat back in. Cook gently for 30 minutes, then add the ketchup, mustard and Worcestershire sauce. Cook until thick, and then check the seasoning 4. Boil the halved potatoes in salted water until soft, then strain and mash, and then return to the pan. Add the cream and 50g of butter and cook until glossy. Remove from the heat, and add the parmesan. Check the seasoning, and then put the mash into a piping bag with a star nozzle attachment 5. Divide the mince between four ring moulds, putting parchment paper underneath each one. Then pipe on the

INGREDIENTS 270g of cream cheese; 240ml of doub le cream; 100g of caster sugar; zest of one blood orange; 100g of crush ed digestive biscuits; 40g of melted butter; 15g of cocoa powder; 200ml of blood orange juice; 2g of agar powder; 2 eggs; juice and zest of 1/2 blood orange; 30g of butter; blood orange segments to deco rate

Blood orange AND chocolate cheesecake S SERVE R F OU

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S P O T L I G H T

METHOD 1. In a Kenwood or KitchenAid mixer, whip the cream cheese and 50g of sugar until soft, then add the zest of one blood orange. Finally, add the cream, and whisk further until you have stiff peaks. If you are brave, you can test this by holding the bowl upside-down above your head (but don’t blame me if you end up with cheesecake in your hair) 2. Mix the crushed digestives, melted butte r and cocoa powder together to form a crumbly base, and line a tin to a depth of about 5mm. Put the cheesecake mix on top of this – it should be about 3cm deep 3. To make the blood orange jelly, boil the blood orange juice and agar together – this activates the agar, whic h will set the jelly. Cool until it is no longer hot, and pour over the chee secake in the tin. Immediately refrigerate 4. While the cheesecake is setting, make the blood orange curd. Place a bowl over a pan containing barely simmering water, and put in the eggs, juice and zest of half a blood orange, 30g butter and 50g sugar. Whisk over the hot water until it reaches the right curd consistency. Remove the bowl from the bain-marie and plunge it into iced water 4. To serve, cut the cheeseca ke into portions. Decorate each slice with blood orange segments, and serve with good quality, locallymade chocolate ice cream.

BIG SAUSAGE

The inaugural Big Norfolk Sausage Bash takes place in Aylsham on May 12. Hosted by Norfolk Food Hero Charlie Hodson, with Coxfords Butchers and Walsingham Farms Shop, all the action will take place in Aylsham Market Place and Red Lion Street. There will be live music, food stalls, various butchers in attendance and local breweries, but the main event will be a cookery theatre with rolling demos from local chefs all day, including: Simon Hunter Marsh, local chef and forager with Rai, the Spice Man from A De Piff; Daniel Freear, Head Chef of Strattons Hotel in Swaffham and Michael Chamberlain, Head Chef of The Victoria Inn, Holkham; Old Hall Farm Butchery with Tilly Paul; Adrian Oliver, chef and winner of The Great Sausage Roll Off 2019, with Dav Browning, Head Chef of Theatre Royal Plymouth; Sam Papworth of Papworth Butchers; Roger Hickman, Chef Patron of Roger Hickman’s Restaurant in Norwich; Tim Allen, pig farmer; Mark Fitch, winner of Home Chef of the Year in Norfolk Food and Drink Awards 2018; Icarus Hines; and Gary Heffer, Head Chef of The Black Boys pub in the town. Charities benefitting include Hospitality Action UK. Follow @TheBigSausage1 on Twitter

BEER AND CIDER FESTIVAL

The 28th East Anglian Beer & Cider Festival takes place at The Arc, in Bury St Edmunds from May 1 to 4. Organised by the West Suffolk and Borders branch of the Campaign for Real Ale, this year promises to be bigger and better than ever, with a Pimms and Prosecco Bar and live entertainment. Visit www.burystedmundsbeerfestival.com

BY DESIGN

Norfolk Living will be hosting a Design Day on May 14, at their new show home in Holme-next-the-Sea. Be inspired by local interiors experts chatting about bespoke fabrics and wallpapers, paint colours and production, stone flooring and tiling, and kitchen design. No tickets needed, but numbers are limited, so please contact: eliza@norfolklivingkitchens.co.uk Visit www.norfolkliving.co.uk

YOU KNOW THE DRILL

The Great Yarmouth Beer and Cider Festival, from May 16 to 18, has found a new home this year: The Drill House. CAMRA will be supporting a ‘best of’ awards and Lacons will be the lead supporting brewery alongside a variety of local breweries. Visit www.seachangearts.org.uk

DIARY DATES

FESTIVAL SEASON BEGINS IN EARNEST THIS MONTH BUT THERE IS ALSO A BIG NEW EVENT TO LOOK FORWARD TO, AS EMMA OUTTEN FINDS OUT

FESTIVAL TIME

SUPPER CLUB

Celebrate this year’s City of Ale festival at the launch of the Maids Head Hotel’s new Wine Press Supper Club on May 25. Head Chef, ‘Magic’ Marcin Pomierny has collaborated with Mike Deal, Head Brewer of Wildcraft Brewery at Buxton, to choose beers to complement the flavours of the five course tasting menu. Visit www.maidsheadhotel.co.uk

PLANT FAIR

White House Farm, on the outskirts of Norwich, holds its annual Plant Fair on May 11, from 9am to 3pm, with BBC Radio Norfolk broadcasting live. Expect a large selection of plants and cut flowers on sale, plus the café is always a welcoming spot. Visit www.norwich-pyo.co.uk

Bury St Edmunds Festival take place from May 17 to 26. Venues range from The Apex and Theatre Royal to St Edmundsbury Cathedral, the Abbey Gardens and Moyse’s Hall Museum. For information on a whole host of restaurants, bars and cafés, visit www.burystedmundsandbeyond.co.uk. Visit www.buryfestival.co.uk

FESTIVAL FOOD

Norfolk & Norwich Festival takes place from May 10 to 26, and highlights this year include six world premiere productions, and an opportunity to unite the world with a barricade of baguettes. It will also see the return of the free Garden Party across the middle weekend, in Chapelfield Gardens, with local food and drink. Visit www.nnfestival.org.uk

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HISTORIC PUBS TOUR

Get a taste for The Historic Pubs of Norwich on a guided walking tour with Paul Dickson, on May 24, 28 and 29. The tour starts and finishes in the 16th century Maids Head Hotel Bar. The price includes half a pint of Maids Head Ale, brewed by Woodfordes, or a soft drink, at the end of the tour - a Norwich City of Ale event. Visit www.pauldicksontours.co.uk

MURDER MYSTERY DINNER

Lenwade House Hotel in Lenwade, near Norwich is holding a Fawlty Towers themed Murder Mystery Dinner on May 25, complete with three course meal. Starters include Murderer’s Melon; mains include Fowl Play Supreme and desserts include Death by Chocolate. Visit www.lenwadehouse.co.uk

PRODUCE NIGHT

JAZZ BREAKFAST

Strattons Hotel in Swaffham is celebrating the best of the county with a tasting menu from Head chef Dan Freear, on Norfolk Produce Night, May 31. Also, the Bottomless Brunch Club is back on May 27; and there will be an Aladdin themed afternoon tea throughout May. Visit www.strattonshotel.com

Jimmy’s Farm near Ipswich, Suffolk, is holding a Jazz Breakfast on May 11. Enjoy a leisurely weekend breakfast – there’s the famous Greedy Farmer’s Breakfast, or some lighter options to suit every taste – with the soothing sound of a talented local jazz band in the background. Booking is essential! Visit www.jimmysfarm.com

WILDLIFE FAIR

Nature and wildlife experts Simon King OBE and Mike Dilger have been confirmed for guest appearances at the new Pensthorpe Bird and Wildlife Fair, held at the Natural Park near Fakenham, on May 18 and 19. Enjoy a home-cooked meal in the Courtyard Café afterwards. Visit www.pensthorpe.com

CRAB FESTIVAL

FISH DINNER

The Wildebeest in Stoke Holy Cross is holding a Simply Fish Dinner on May 8. Dine from the seven-course tasting menu celebrating fish from British waters and the best seasonal produce. A wine flight, selected by Corney and Barrow, will be included. Visit www.thewildebeest.co.uk

WHAT 'S ON IN

may

BEER FESTIVAL

The annual Cromer and Sheringham Crab and Lobster Festival takes place on May 18 and 19 in Cromer. Expect a celebration of local chefs, producers and of course, this wonderful delicacy. Events take place on Evington Lawns in the town - and there is also a traditional variety show at the Pavilion Theatre on the Friday evening. Visit www.crabandlobsterfestival.co.uk

Harleston Beer Festival takes place from May 31 to June 1. Organised by Harleston and District Round Table, and hosted by The Swan Hotel, this year they will be celebrating the best of East Anglia, with 22 beers and four ciders, all brewed in the region – plus food produced in the region. Visit www.harlestonbeerfestival.org.uk

VEGGIE FEST

There will be a Veggie Fest at Hope Church, Diss, on May 6. Around 20 stalls have been confirmed, from vegan makeup to Punjabi street food; ice cream, vegan beers, and gluten free and vegan cakes. Plus there will be light snacks and drinks, including vegan wine, available to purchase. Visit www.wearehopechurch.net

JAPANESE DINING EXPERIENCE

Urban Jungle Suffolk near Beccles is holding a Japanese Dining Experience on May 24. Celebrating plants and food carefully connected to the distinct and fascinating Japanese culture, enjoy five courses, including sake on arrival. Visit www.urbanjungle.uk.com

BROADEN YOUR TASTEBUDS… A completely unique and extraordinary property nestled beside the River Ant, a tributary of The Broads, Hunsett Mill beautifully marries brilliant contemporary design with traditional Norfolk architecture. This quirky, dog-friendly retreat sleeps up to 8 and boasts large windows to fill the open space with plenty of light for a relaxed, comfortable stay. With the Broads National Park on your doorstep, this is the perfect base from which to visit some wonderful restaurants in the upcoming Broads Restaurant Week from 1st - 9th June. Prices from £950 for 3 nights and £1700 for 7 nights.

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

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Ready, Steady, Show! www.royalnorfolkshow.rnaa.org.uk

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VISIT

IT’S THE COUNTRY’S LARGEST two-day agricultural show, with 80,000 people attending. This year it takes place on June 26 and 27 and sees a big expansion in the horticultural area, sponsored by Clydesdale Bank. Within this area is The Growing Stage, debuted last year, and it is joined by a cafe where you’ll find lots of fresh, seasonal dishes on offer. The line-up of people giving talks and demonstrations includes gardeners, chefs, and local producers. And Feast Norfolk magazine is making an appearance on stage both days, too! Michael Perry, Mr Plant Geek, and Ade Sellars of Agents of Field, are two of the confirmed gardening names and promise to be lively acts. It is hoped to have a real fork to fork feeling to The Growing Stage, with bread making demonstrations and much more of a ‘hands on’ feel to it, really connecting people to the food they eat. As Ellen Mary, Royal Norfolk Show Horticultural Co-ordinator, explains: ‘We have double the size of space and just more of everything - more show gardens, more schools taking part and I think people will really love the cafe which will offer lots of local produce on the menu.’ She adds: ‘The show has three central themes this year: volunteering, wellbeing and tourism and these will be woven into our area, too.’ The Adnams Food and Drink Experience, aka the food hall, is another good hunting ground for keen foodies. It is home to more than 80 producers, including a good smattering of local ones, selling everything from gin to chutney, tea to chocolate and cheese to pies! Expect to see some of your favourite suppliers such as English Whisky.

It is also where you’ll find The Art of Butchery, where teams of local butchers demonstrate their skills. And the Food Creche is smart way to shop as you can leave your purchases here until home time. Add in 650 trade stands, 3000 animals, hundreds of attractions from dog agility displays to a funfair, and the Show remains a great day out for all the family - especially foodie ones! The gates open at 8am each day, dogs are welcome and tickets are now on sale.

The county'’s top event, The Royal Norfolk Show, takes place next month - with food at the heart of the two-day event. Sarah Hardy tells you what to expect

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Over 70 artisan Food & Drink stalls, celebrating the best of East Anglian produce, along with world street food Indoor Cookery Theatre including demonstrations by local chefs, talks, and ‘Battle of the Beccles Bangers’ Entertainment – Punch & Judy, live music Free Park & Ride from Beccles Quay

Free to enter competition in programme

Fringe Events 18th May - 2nd June (see website)

www.becclesfoodfestival.co.uk

Visit the Broads’ waterside destination Pub & Hotel

Great Local Food

Luxury Hotel Rooms

Explore Carlton Marshes Nature Reserve with our Foot Ferry

How to find us: Follow the brown signs from Haddiscoe Village Hall A143

Burgh St Peter, Norfolk, NR34 0DE

01502 677599

www.waveneyinn.co.uk

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PHOTO CREDIT JAMES BASS

broads restaurant week -

BROAD

APPEAL PHOTO CREDIT JAMES BASS

THE INAUGURAL BROADS RESTAURANT WEEK TAKES PLACE NEXT MONTH. SARAH HARDY GETS HER KNIFE AND FORK READY THE BROADS ARE GLORIOUS in June and to help celebrate just how beautiful and how foodie the area is becoming, a new initiative is taking place. Broads Restaurant Week, run by Visit The Broads, kicks off on June 1 and runs until June 9. More than 20 restaurants across the area are taking part, all offering special set price lunches and dinners. There are two categories - two courses for £15 and three courses for £20, or two courses for £20 and three courses for £25. Menus are now online and it is recommended that you book to avoid disappointment. It’s a wonderful chance to try out somewhere new or simply revisit an old favourite the choice is yours. Judi-Mae Alderton, head of marketing at Woodfoode’s, says: ‘The Norfolk Broads is a stunning area of natural beauty, loved by locals and tourists alike. With its brilliant mixture of outdoor pursuits, local businesses and a thriving food and drink scene, it’s only natural that a Restaurant Week was established. We are very excited to be a part of it, with our brewery tap, The Fur and Feather offering a special menu. You can also enjoy a beer tasting paddle to go with your meal so what could be better?’ Sara Thwaites, a Visit The Broads member, says: ‘We are all so excited and are really looking forward to it. There is a huge variety of places offering deals and, as our week runs at the same time as the Norfolk and Norwich Festival has their open studios scheme, you can see an artist at work and have a great lunch!’ Hopes are running high that the event will be a success and will take place next year, too.

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Those taking part

The Kings Head, Coltis hall The New Inn, Horning The Wherry, Geldeston Oakfired at The Royal Oak, Beccles The Garden Kitchen Ca fé, Hoveton Hall Fairhaven Water Garde n, South Walsham The Waterside, Rollesby Filby Bridge Restauran t, Filby Bridge Wayford Bridge, Wayfo rd. Stalham Surlingham Ferry, Sur lingham Liberty, Wroxham Waveney Inn, Burgh St Peter Fur and Feather, Woodb astwick The Boathouse, Ormesb y Broad The Ship, Reedham The White Horse, Neatis head The Dog, Ludham Wroxham Barns, Wroxh am The Wroxham Hotel, Wr oxham Pedro’s, Acle The Recruiting Sergeant , Horstead *Correct at time of going to press

reepham food festival -

W H A T ' S

tHE FEStIVAL tHAt

O N

KEEPS GROWING VISIT

REEPHAM’S THIRD FOOD FESTIVAL THIS MONTH PROMISES TO BE THE BIGGEST EVER. EMMA OUTTEN FINDS OUT WHAT’S GOING ON

www.reephamfoodfestival.org.uk

ALL THE STALLS IN THE MARKET SQUARE and gardens of Reepham are booked, which can only mean one thing Reepham Food Festival is back in town! For the third year running, visitors can look forward to a whole range of foodie events and displays, come May 26. There’s a nice little run up to the Festival, however, as it will actually kick off with the junior Masterchef competition at Reepham High School on May 10, when 10 finalists will battle it out under the watchful eye of judges, including Andrew Jones from the Dial House, our very own editor, Sarah Hardy, and Tom Frost, development chef at Edwards & Blake. The prizes will be awarded on Festival day. On May 24, the Dial House will be firing up Big Bertha the Barbecue with the first lobster of the season and sizzling steaks. And it’s the turn of the King’s Arms, on May 25, with local produce featuring strongly in a special evening menu. Both restaurants will take bookings as usual. Then it’s the big day itself: more than 50 stalls have signed up to show their produce on the Sunday, and many of them are new to the Festival so there will be many tastes to try and buy. And with food and drink stalls in the Bircham Gardens there will be plenty of space to picnic and enjoy your purchases. There will also be demonstrations on food preparation and cooking sponsored by Norfolk Farm Shop & Deli. Reepham WI have arranged a programme of ‘how to’ demos in a gazebo in front of the Dial House - one of the PHOTOS BY JOHN TYM

experts will be a chef from the Dial House itself - all with the aim of providing practical help to aspiring cooks. Kids will have plenty to do, too, with hands-on food science experiments, food under the microscope, competitions and trails. Finally, the Festival will close with a community supper in the Town Hall. This will be an all ticket buffet event, featuring produce from stall holders and other local suppliers. Tickets are on sale though Very Nice Things, Reepham Farm Shop and the Festival website. This year’s main sponsor is Vattenfall who are developing the new offshore wind generation facilities in the North Sea, and, once again, the Festival is organised by Reepham Rotary Club with help from other local volunteers.

PICTURE CREDIT: CHARLOTTE JAMES PHOTOGRAPHY & EVENTS

LET’S BIG UP

W H A T ' S

O N

BECCLES!

NOW IN ITS FIFTH YEAR, THE POPULAR BECCLES FOOD AND DRINK FESTIVAL IS RETURNING THIS MONTH WITH SOME NEW FEATURES TO CELEBRATE THE BEST OF SUFFOLK AND NORFOLK PRODUCERS. EMMA OUTTEN REPORTS

www.becclesfoodfestival.co.uk

www.feastnorfolkmagazine.co.uk

VISIT

HOW DO YOU FANCY tucking into artisan Scotch eggs, Greek Cypriot skewers, and trying some Suffolk gin and vodka on one (hopefully) sunny Saturday later this month? These are just some of the new traders to feature at Beccles Food & Drink Festival, the free event set for May 25, which will showcase nearly 80 food and drink stalls, many of them local artisan producers, as well as those from further afield in East Anglia. Joining stallholders who have supported the event from the start, new traders will include those dealing in delights such as bacon relish, mayonnaise and mustard. Based in the centre of the vibrant market town around New Market, Sheepgate, in St Michael’s Church and the Public Hall, the Festival runs from 10am to 4pm and will include a competition, street food, music and children’s entertainment. East Coast College will be running a food theatre, including demonstrations by Mark Dixon from the Kings Head at Fleggburgh; James Santello from the Duke’s Head at Somerleyton and Marie Taylor, who will cook a game dish from the nearby Sotterley Estate. Another first for the Festival is a mini ‘Battle of the Beccles Bangers’, featuring eight butchers who sell their sausages in or just outside the

town, while John Hemmant from Chet and Waveney Valley Vineyard will give a talk on winemaking. And, as we reported last month, another new feature for this year is a series of Fringe events held at venues in the town and within a 15 mile radius. Running from May 18 to June 2, invited food and drink establishments in the local area will be running a variety of events, from Asian, vegan, Japanese and sushi nights to Suffolk- and cheese-themed menus, a chocolate experience, fizzy wine and canapés, a lamb-themed Farmers Market, gin tasting with cocktails and canapés, a sausage making workshop and a farm tour. Host establishments include Graze at the White Horse, Relish Café, Urban Jungle Suffolk, Momiji Japanese, Waveney House Hotel, Baileys, Harris & James, Chet and Waveney Valley Vineyard, Beccles Farmers Market, Swan House, Peachey’s Preserves and Meadow Classroom at Maisebrooke Farm. A free Park and Ride shuttle service will run throughout the event from Beccles Quay, where additional parking will be available. Beccles is well served by both rail and bus links, both within easy walking distance of the Festival, and visitors are encouraged to use public transport to avoid town centre congestion on the day.

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hospitality action

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W H A T ' S

VISIT

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HAVE YOU BOOKED YOUR TICKETS TO HOSPITALITY ACTION EAST ANGLIA’S BLACK TIE LAUNCH DINNER AT HOLKHAM HALL YET? EMMA OUTTEN FINDS OUT FROM BOARD MEMBER CHARLIE HODSON ABOUT NEXT MONTH’S EVENT

? E L B A T I P S O H

IT’S PROMISING TO BE a pop-up fundraising dinner like no other. The official launch of Hospitality Action East Anglia, in memory of Nyall Brown, a hospitality employee from Cromer who took his own life last year, is being held in the beautiful Lady Elizabeth Wing of Holkham Hall on June 4. The kitchen will be headed up by Simon Hunter Marsh, Mark Fitch and Fred Bambridge of The Golden Fleece in Wells (on canapés); Scott Dougal of Wells Crab House and Dan Lawrence of Socius in Burnham Market (fish course); Eric Snaith of Titchwell Manor and Mark Poynton of MJP Restaurant in Cambridge (first course); Roger Hickman From Roger Hickman’s Restaurant in Norwich and Michael Chamberlain of The Victoria in Holkham (main course); Chris ‘Buzz’ Busby of Brasted’s near Norwich and Daniel Freear of Strattons Hotel in Swaffham (desserts); and James Phillippo of Debut Restaurant in Norwich (petit fours). Meanwhile, the front of house team will be directed by Nick Mills of Brasted’s, Natalie Stuhler of Socius and Kelly Dougal of Wells Crab House. Norfolk producers giving support to this event include: Tim Allen; Chet Valley Vineyard and Redwell Brewery in Norwich; Bijou Wines in Wroxham; Old Hall Farm; Nelson’s Gold; The Cheese Truckle; and The Tealady;

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plus Give It Some Beans Coffee in Norwich – to name but a few. Throw in a whole host of event supporters – not least the Holkham Estate itself (oh and Feast Norfolk!) – and it’s all set to be a great evening. Board Member Charlie Hodson says: ‘Hospitality Action was founded 182 years ago and it seems only befitting for a charity that supports those within our industry who fall upon hard times, that this event has been supported by such amazing friends and East Anglian food and hospitality heroes. ‘This gargantuan idea of getting some of the best that Norfolk has to offer from within our industry and asking the producers to give freely seemed a deal too far, but, as ever, they have offered their support.’ Charlie has his own personal reasons for supporting Hospitality Action, as he says: ‘For me, Hospitality Action, alongside other great friends, was my saving grace. It held out its hand in my hour of need, when I went public with my own mental health - Mark Lewis and the team encouraged me to speak openly of trying to find my own peace.’ He adds: ‘I wish we had no need to hold this event; I wish that Nyall’s story was just a story, but sadly it’s not. Help us to help others by showing your support, not only for this event but for our charity, because one day you just might need it to be your charity.’

WORLD CHAMPS Well done to Norwich’s Blake Bowden who won the professional category of the inaugural World Dumplings Championships held recently in Norwich. Blake, who works at Fen Farm Dairy, near Bungay, triumphed with his wild garlic and cow’s curd tortellini. The amateur section was won by Neelam Subba and her son Jake, who created chicken and ginger momo dumplings, a Nepalese favourite. The contest, held in The Sanctuary, St Alban’s Church, was organised by Eve Stebbing, a keen dumpling maker, and editor Sarah Hardy judged the professional section, describing the winner’s efforts as simply delicious! Watch this space for details on next year’s championships.

GIN SUPPER CLUB

ALL ABOARD Editor Sarah Hardy helped Herbert Woods celebrate a new launch, Gleaming Light, at their Potter Heigham headquarters. The £650,000, 35foot cruiser, now available for hire, sleeps six and is beautifully kitted out - with a great rear sundeck! A TV, CD and DVD are all included, along with a wellequipped galley, and you can take the dog, too. Visit www.herbertwoods.co.uk

Editor Sarah Hardy and designer Hanneke Lambert enjoyed a gin supper club at St Andrew’s Brew House in Norwich, hosted by Black Shuck Gin from Fakenham. The evening kicked off with a Blush gin and Mediterranean tonic and then saw five courses, each accompanied by a different gin. Dishes included maple cured pork, cured salmon and white chocolate and orange cheesecake and there were various gin cocktails, including a Negroni, and a shot of Ignite, a Navy strength gin, to finish the evening. Patrick and Sarah Saunders, of Black Shuck Gin, talked us through their story and the gins. Visit www.standrewsbrewhouse.com

WINNING WONDERBOX Bravo to Norfolk based organic chocolatier, Booja-Booja, which has been awarded the FAIR trophy at the recent FreeFrom Food Awards, when the company’s new, organic, dairy free, gluten and soya free chocolate truffle selection box, The Wonderbox, scooped the top award for Best Free From Food. Visit www.boojabooja.com

S W E N - UP

R O U Ny nD for ews stories

man We have so th, Emma Outten n you this mo ow where to start! e kn doesn’t quit

RESTAURANT WEEK EXPANDS We’re already looking forward to Norfolk Restaurant Week in association with Norfolk Cottages, which will take place from October 28 to November 8. Not only that, the organisers are launching Suffolk Restaurant Week in association with Suffolk Secrets, taking place from November 4 to 15. Both exclude the middle weekend. Visit www.norfolkrestaurantweek.co.uk

ORANGES ARE THE ONLY FRUIT West Norfolk gin company, What a Hoot, has launched a new flavour to their range. ‘Tawny Orange’ is a full-strength hand distilled premium gin which blends the distillery’s secret recipe of botanicals with oranges to create a gin with a twist. It is available online and in stockists throughout Norfolk. Visit www.whatahoot.co.uk

GOOD MOOD FOOD What a good idea: Angela Pleasants, food and nutrition teacher at Sheringham High School, is launching a ‘good mood food’ promotion next term, when she will be trying to encourage students to eat more fruit and vegetables in order to help their mental health. It will run in time to help students to combat the stress of the GCSE exams, too. Visit www.nnat.org.uk

TAKE THE TRAIL Next month’s Norwich Food & Drink Festival (June 16) has a new feature for this year: The Hatch Brenner Family Food Trail, which promises to be a fun way to wind through the awardwinning Norwich Market. Look out for our preview in the next issue. Visit www.norfolkfoodanddrink.com

FANCY A TIPPLE? Have you heard of Tap & Tipple yet? The wine and beer on tap business, based in Gissing, South Norfolk and set up by Matthew Harrowven, has launched a home delivery ‘click and drop’ service allowing customers to enjoy wine on tap at home more easily! Visit www.harrowandfearn.co.uk

News & Gossip

BOUDICCA REIGNS ONCE MORE We’re looking forward to the new Boudicca Hotel, Restaurant & Bar, formerly Caistor Hall, opening this month. Situated three miles outside of Norwich, there’s a fresh new Kitchen, serving up everything from Sunday Roasts and Afternoon Teas to fine dining and bespoke dishes. As for the bar, the bar has been set high, with Veuve Clicquot and The English Whisky Company as sponsors. Visit www.theboudiccahotel.com

WHISKY LAUNCH The English Whisky Company, based in Roudham, near Attleborough, has just launched its latest single malt whisky: The English - Virgin Oak. It is from their small batch, single malt whisky range; and with only 2689 bottles to go around the whole world, it is well worth seeking out. Visit www.englishwhisky.co.uk

SHAKING THINGS UP

HAPPY BIRTHDAY

Shaake, the home of smoothies, shakes, fresh juices and hot chocolates, has just opened its doors in Castle Mall shopping centre, Norwich. The menu offers a vast range of nutritious smoothies, made from a combination of any of the 26 options of fruit and vegetables, from acai to strawberry. Visit www.castlemallnorwich.co.uk

Happy 10th birthday to Norfolk Hideaways, which has grown into one of the largest holiday lettings companies in the county. It was back in 2009 that Hetti Simpson and Annelli Taylor opened the doors to the first office in Burnham Deepdale. Under new ownership and management since 2016, the company now has more than 350 properties. Visit www.norfolkhideaways.co.uk

BEST BREW

TALKING ITALIAN We’re looking forward to Benoli Restaurant, which will focus on simply prepared Italian ingredients, opening in Norwich city centre this summer. Chef owner Oliver Boon has worked for Gordon Ramsay, Bryn Williams and Michel Roux Junior and was also a finalist on professional MasterChef in 2012. Visit www.benolirestaurant.com

Congratulations to Chalk Hill Brewery for gaining the Gold Award for its Black Anna stout in the Norwich and Norfolk CAMRA’s Cask Beer Awards. Overall Silver winner went to St Andrew’s Brew House’s Tombland Porter and overall Bronze was awarded to Grain’s Lignum Vitae. Visit www.norwichcamra.org.uk and www.chalk-hillbrewery.co.uk

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DOG FRIENDLY FUN

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BY SUZ A

Feast favourite, Letheringham Water Mill, in Suffolk, is proving to be super dog friendly. We loved hearing that owners Richard and Jacqui Gooding held a puppy party, to rival an A list celebrity baby shower, and all to celebrate their dog Amber’s litter of eight red Australian Labradoodles! Following their retirement, the couple wanted to build a dog friendly holiday business so they created a collection of four holiday cottages, accommodating up to 14 guests, on the banks of the River Deben. Visit England named them Dog Friendly Business of the Year three years after they opened. Visit www.letheringhammill.co.uk

BEST IN SHOW Congratulations to Bakers & Larners of Holt for winning Food Hall of the Year, both nationally and regionally, at the Farm Shop & Deli Awards in Birmingham last month. The Awards recognise excellence within the specialist retail market for food retailers across the country. Visit www.farmshopanddelishow.co.uk and www.bakersandlarners.co.uk

STEAK IN THE STIX Owner of the Norwich steakhouse, Prime at The Edith Cavell, Ben Edwards, has partnered with chef, Michal Szczerbinski, to open #steakinthestix at The Ratcatchers, a country steakhouse brasserie in the newly renovated Cawston pub, situated near Reepham. It was opening just as we went to press so good luck! Keep an eye on their Facebook page for now. www.feastnorfolkmagazine.co.uk

33 IS THE MAGIC NUMBER Congratulations to local gin producers, Twelve Keys for its No.33 Dry Gin, which won a silver medal in the International Spirits Challenge recently. The gin passed a scrupulous blind tasting by a world renowned expert panel of judges to win the accolade in the Gin Distilled Premium category. Visit www.internationalspiritschallenge.com

Having your C R E A K E

A B B E Y ’ S

Cake

Springtime three-tier Strawberry and Prosecco Sponge Cake

INGREDIENTS FOR THE SPONGE: 600g of margarine; 600g of caster sugar; 9 large eggs; 600g of self raising flour; approximately 40 drops (depending on strength) of strawberry and prosecco essence, the best quality you can get FOR THE ICING: 500g of unsalted butter, softened; 400g of icing sugar; 150g of Creake Abbey homemade strawberry jam; Strawberry powder and fresh strawberries, as desired, to garnish the finished sponge cake

creake abbey -

R E C I P E

HERALD THE START OF THE NORFOLK STRAWBERRY SEASON WITH THIS MAGNIFICENT NUMBER FROM CREAKE ABBEY IN NORTH NORFOLK

CREATED THIS YEAR BY CATHERINE CONNOLLY, our in-house pastry chef, this cake celebrates spring and our Plant Lovers’ Day taking place on May 25. This event, which falls at the end of the RHS Chelsea Flower Show, gives a platform to 30 specialist plant nurseries from across Norfolk, Suffolk, Essex and beyond. These nurseries set up their stalls all around the barns at Creake Abbey to sell their plants to the public. The event raises funds for Wells Community Hospital Trust, in nearby Wells next the Sea. This cake will feature in our Café at Creake Abbey and in the pop-up Café in the Main Barn for Plant Lovers’ Day.

METHOD FOR THE CAKE: 1. Preheat oven to 155°C 2. Cream together the margarine and caster sugar with an electric whisk 3. Add in the eggs and whisk again for a few minutes 4. Add in the self raising flour and 30 drops of flavoured essence and mix until all is combined 5. Spoon the mixture evenly into 3 lined and greased 8-inch round cake tins 6. Cook at 155°C with medium fan for 40 minutes 7. Turn the cakes out of their tins onto a cooling rack and allow to cool completely FOR THE ICING: 1. Cream together the softened butter and icing sugar with an electric whisk 2. Add in 10-15 drops of flavoured essence and whisk again until fully combined 3. Using a palette knife, spread a layer of buttercream onto the first sponge layer, making sure to ice right to the edges of the circle 4. Again using a palette knife, spread a layer of strawberry jam on top of the buttercream 5. Place the second sponge layer on top and repeat step 4 until all three sponges have been used 6. Next, using a palette knife and the remaining butter cream, ice the top and all around the sides of the sponge cake 7. Garnish finished sponge however you please – we used strawberry powder and fresh strawberries

ES SERV 16

For more information on Plant Lovers’ Day please see www.creakeabbey.co.uk/ plant-lovers-day-saturday25th-may-10am-to-4pm

afternoon NAME tea -

C O L U M N

Put the Kettle On T NORFOLK TEA MASTER MARK RICHMOND WRITES ABOUT CHANGING TASTES IN TEA AND TELLS US HOW TO MAKE THE PERFECT CUPPA

AKING AFTERNOON TEA has once again become increasingly popular, and for good reason. From sumptuous cakes to satisfying sandwiches, this mid-afternoon dining option is one of the best ways to indulge. Also, afternoon tea can be simply a pot of tea and a slice of your favourite cake. The good old-fashioned afternoon tea has enjoyed a renaissance, and many businesses are now offering variations of the afternoon tea experience. This popularity is due to its retro appeal, the popularity of vintage china and fashion, nostalgia, and ultimately consumers falling in back in love with tea. We are still a nation of tea drinkers - approximately 51 million of us drink around 165 million cups of tea every day (I lose count after my tenth cup!) compared to 70 million cups of coffee. As Nelson and Norfolk’s Tea Master, I have seen an upsurge in customers becoming more interested and willing to try new teas - green and white teas, flavoured black tea blends, fruit infusions, exotic blends and herbal infusions. As a nation we still prefer a good traditional cup of tea or an Earl Grey, but tastes are changing. In addition, the reported health benefits of drinking tea and lower caffeine levels have made tea more attractive for us all, and

I believe it’s the most wonderfully refreshing beverage there is. I’m never without my favourite cuppa! Although I love drinking all teas, my favourites must be a good strong breakfast blend to kick start my day, and a wonderfully balanced and bergamot scented Earl Grey in the afternoon – often with a slice of carrot cake! So, this summer, get out with your family or friends and discover our region’s wonderful array of tea rooms, cafés, pubs, restaurants and hotels, and bring back the idea of taking an hour out of your day to enjoy a wonderful and traditional cup of tea with all the trimmings! HOW TO MAKE THE PERFECT CUP OF TEA: Want to know how to make the perfect cup of tea? As a Tea Master, people often ask me how to make the perfect cup of tea, and I always tell them the same thing: while there are some fail-safe rules to be followed, at the end of the day, a cup of tea is so personal. YOU NEED: • Quality loose leaf tea • A teapot, cup infuser or an empty tea bag to place your loose-leaf tea (you can buy bags online) • Always use freshly drawn boiling water from your kettle (100 degrees) for black teas and off the boil water (70 – 80 degrees) for green or white teas • I go by the old saying ‘one teaspoon of tea per person and one for the pot’ if using a teapot, or one teaspoon if you’re using a tea bag or one cup filter • Leave to brew for three minutes and stir at least once

ea.co.uk

Really, there isn’t just one perfect way to serve it, you should enjoy it just the way you like it. And don’t forget used tea leaves are brilliant when spread out in the garden border as they make a great natural soil conditioner.

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"THERE AR E FEW HOURS IN L IFE more agreeabl e than th e hour dedi cated to the cerem ony know n as Af tern oon Tea"

HENRY JA MES

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As part of our 10th Anniversary celebrations in May, we are offering a 10% discount on our As part of our 10th Anniversary inlike May, areyou offering a 10% discount on our popular Afternoon Tea’s andcelebrations we would also towe invite to a mini Spanish Fiesta.

As part ofAfternoon our 10th Anniversary celebrations inlike May,towe are offering 10% discount our popular Tea’s and we would also invite you to aamini Spanish on Fiesta. popular Afternoon Tea’s and we would also like to invite you to a mini Spanish Fiesta. AFTERNOON TEA TAPAS LUNCH

AFTERNOON TEA

Available for the month of May (Excluding 6th May).

TAPAS LUNCH

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Holiday 6th May with a Available for the month of May (Excluding 6th May).Tea Come andBank celebrate ourMonday, 10th Anniversary 10% Discount on the Traditional Afternoon mini fiesta of Tapas, Sangria and beautiful from a a and The Mulberry Royale Afternoon Tea Come and celebrate 10th6th Anniversary 10% Discount onthe the Traditional Afternoon Tea Bank Holiday our Maytunes with Available for month of May (Excluding 6th May). As part our 10th Anniversary celebrations in May, we are offering aMonday, 10% discount ourfrom a Guitarist. www.heacham-manor.co.uk/eat/afternoon-tea mini fiesta ofmaster Tapas, Flamenco Sangria and beautifulon tunes and Theof Mulberry Royale Afternoon Tea

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Sangria and entertainment. mini A fiesta ofofTapas, Sangria andsavoury beautiful tunes selection of sweet and tapas, a from glassa master Flamenco Guitarist. of Sangria and entertainment. only £22.50 per person A selection sweet and tapas, Two of seatings only, 12.30savoury pm and 3.30 pm. a glass only £22.50 per person Bank Holiday Monday, 6th May of Sangria and entertainment. Two seatings only, 12.30 pm and 3.30 pm. 24 Hours Notice is Required. French Chef, Fabien Afternoon Eon. Come and celebrate our 10th Anniversary with a 10% Discount onPastry the Traditional Tea only per person Monday to Saturday 12 noonAfternoon - 5.00 pm. Tea mini fiesta of Tapas, Sangria and beautiful tunes from a and The Mulberry Royale Two seatings only, 12.30 pm and 3.30 pm. 24 Hours Notice is Required. master Flamenco Guitarist. www.heacham-manor.co.uk/eat/afternoon-tea A selection of sweet and savoury tapas, a glass Treat someone to one of our speciality Afternoon Tea’s, HEACHAM MANOR HOTEL, ROAD, HEACHAM, NORFOLK PE31 7JX of Sangria and entertainment. with a magnificent spread, freshly prepared by our HUNSTANTON very own with aand magnificent spread, freshly prepared by ourTea very own The Mulberry Royale Afternoon

AFTERNOON TEA

Treat someoneFrench to onePastry of ourChef, speciality Tea’s, FabienAfternoon Eon. with www.heacham-manor.co.uk/eat/afternoon-tea a magnificent spread, freshly prepared by our very own Monday to Saturday 12 noon - 5.00 pm. French24 Pastry Chef, Fabien Eon. Hours is Required. Treat someone to one ofNotice our speciality Afternoon Tea’s, Available for the month of May (Excluding 6thvery May).own Monday to Saturday 12 noon 5.00 pm. with a magnificent spread, freshly prepared by our

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Time to Head

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E’VE COME A LONG WAY from the maple, to work out your ‘chuck another shrimp on the favourite smoky flavour barbie’ beginnings of cooking in for each dish. TRAE GE 20 PE R BRONS ON LLET the back garden. Indeed, so far that If you’re a fan of the – £39 GRILL 9 your barbecue of choice is just as open-flamed firepit likely to be judged by its design cooking experience, credentials as much as by the you can’t do better quality of its food output. than Kadai with their Here’s a snapshot of some devices that will be delivering traditionally-styled on great food and good-looks this year: firebowls, accessories and utensils. Making headway in the ‘gastronomic delight’ category Ranging in price from £214 to £274, each charcoal is a very individual range of electrically-heated charcoal or wood-fired firebowl is skilfully hand-made in India grills from Australia’s Everdure by Heston Blumenthal. from recycled oil drums and other re-purposed materials, Currently starting at £134.99 for the diminutive Cube making each item truly unique. Strong and practical, the portable/table-top charcoal barbecue that’s no bigger than firebowls come complete with high and low stands (one a microwave oven, it’s a range that recognises the need for cooking, the lower for use as a casual firepit), plus for speed when it comes to making the most of al fresco cooking grill, tongs and wire brush for cleaning. There eating - but retains the smoky charcoal flavour that many are also lots of equally individual-looking accessories, regard as a must. Top of the range is the new Bluetoothincluding a Tripod Skillet, Roasting Oven, Paella Pan controlled BBQ/oven/grill - the 4K, shown below - which even a Chapati Pan. Kadai’s firebowls can be left outside uses a Kamado-style ceramic clay and multiple heatall year round as the weathering merely adds to their sensor approach to bring the capabilities of a professional interesting ethnic style. kitchen to your patio - push-button charcoal lighting, Not for the purpose of cooking, but perfect for use with precise digital temperature control, recipe suggestion, firepits or just impromptu camp fires for that matter advice on charcoal management, even telling you how to coffee logs? Yes, we seem to be perpetually surrounded by prepare and cook your food to perfection. all forms of coffee nowadays, so why not add the aroma Another brand with up-to-the-minute appeal is Kamado of freshly-ground coffee to the night air by burning logs Joe, with its distinctive range of grills which, again, opts made from recycled coffee grounds? Each compacted log for the heat-retaining properties of a thick ceramic outer contains grounds from 25 cups of fresh coffee, giving a shell to give all-round, controllable heat that keeps meat 100 per cent carbon-neutral biofuel that generates 80 per moist by sealing in charcoal smoke and flavour. We’ve cent less emissions than if the grounds went to landfill. been really impressed by the top-of-the-range Big Joe Burning 20 per cent hotter and longer than wood, Coffee Grill, even demonstrating its versatility at in-house events Logs are UK-made and even come in recycled paper by cooking Christmas lunch with all the trimmings, packaging – what’s not to like? including Yorkshire puddings. Whether you’re into traditional charcoal barbecuing, Looking very traditional, but as smart as they come, prefer the added convenience of cooking with gas, or are the range of Traeger wood-fired grills that are fuelled fancy perfecting your culinary skills as a smoker, Norwich by specially-formulated, moisture infused hardwood Camping & Leisure is a stockist for barbecues, smokers pellets that are burned separately from the food to and grills by Weber, Broil King, Cadac, Campingaz, Char produce digitally-controlled heat and flavoured smoke. Broil, Everdure by Heston Blumenthal, Kadai Firebowls, This lends itself to the ‘low & slow’ US-style of outdoor Kamado Joe, Landmann, Napoleon, Outback, Tepro, cooking which gave us tender Pulled Pork. But the clever and Traeger. The company will also price-match any UK versatility is still there with the instore or online prices Traeger, letting you grill, bake, roast, (terms apply). BARBECUE OR SMOKER? braise or barbecue just as easily and Norwich Camping & Leisure, There’s increasing interest in using aromatic there’s a variety of wood pellets, Blofield, Norwich NR13 4LQ smoke to cook outdoors and more than enough Tel. 01603 717600 including oak, cherry, pecan and options in terms of equipment. Slowly smoking food, rather than quickly blasting it with heat or flames, is taking outdoor cooking back to its roots, when food was cooked at a much slower pace over a period of time. With meat and fish in particular, this serves to seal-in moisture and create tasty and tender results. To lovers of al fresco eating, it’s a welcome change to the ‘fire up the furnace’ approach that has led to the speed and convenience of gas-fuelled barbeques taking over from charcoal-fuelled alternatives. Yes, smoking might mean that a little more time has to be set aside for equipment-preparation and cooking, but a slower, gentler cooking process often controlled with digital accuracy - is likely to give you much more scope for preparing succulent dishes that your guests will remember for a long time - for all the right reasons. www.feastnorfolkmagazine.co.uk

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village and he noted that the pub ‘had one or two people serving’ and a ‘hundred yard’ long queue of people waiting to get a drink and a hot dog. ‘I thought ‘this is crazy - there has to be a better way of doing this’.’ So when it came up for sale, he bought it. ‘I had this clarity of vision - we were going to turn it into an eightbedroomed destination place.’ The King’s Head became The Packhorse Inn and, as he recalls: ‘It was unbelievably busy from the moment we opened.’ One of the reasons? ‘We got the food right,’ says Philip. ‘Newmarket is all about red meat and red wine and it suited how we were doing things.’ The next acquisition was The Rupert Brooke in Grantchester near Cambridge, a different market altogether. Trying to replicate the Packhorse menu was a learning curve: ‘Our signature dish was coq au vin and we couldn’t have got it more wrong - there were a lot of vegetarians and people who didn’t necessarily drink.’ He continues: ‘We then bought The Northgate, which is where we are now.’ It's a townhouse inn offering interactive kitchen and bar experiences, but then it was ‘two houses run as a bed and breakfast,’ says Philip. ‘It took us two years between buying the building and actually opening it.’

THE CHESTNUT GROUP’S GROWING FAMILY OF INNS WAS ESTABLISHED IN 2012 AND IS THE VISION OF SUFFOLK BORN AND BRED PHILIP TURNER, WHO LEFT HIS CAREER IN THE CITY TO CHAMPION EAST ANGLIA. EMMA OUTTEN MEETS HIM AT THE NORTHGATE IN BURY ST EDMUNDS

T DOESN’T SOUND as though Philip Turner has any regrets about leaving his 20-year career in the City behind and buying his tired local pub. From that moment when he found out that The King’s Head in Moulton, near Newmarket, was up for sale, it has led him to establishing The Chestnut Group, a family of country – and, latterly, coastal – inns, of which there are nine (and counting). Sitting in a cosy corner of one of them, The Northgate in Bury St Edmunds, the 50 year old is clearly passionate about hospitality in East Anglia. The grandson of a farmer, he grew up in Gislingham on the Norfolk/Suffolk border and went to Old Buckenham Hall School, before studying economics at Bristol University. In his 20s, he had ideas of getting into the food business but ended up working in the banking and hedge fund industry, instead. ‘I lived in London, spent a couple of years in Hong Kong and a little bit of time in New York and had lots of fun but, all of the way through, I felt slightly like a fish out of water,’ says Philip. In the mid-noughties he went through a divorce and met somebody he knew from childhood. ‘I reconnected with Suffolk and East Anglia, and moved back.’ To Moulton, to be precise. He recalls how he and his now wife, Amanda, took friends to see a fireworks display in the

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THE BLACK LION

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Could it go into double figures? Sounds like it, as he reveals: ‘We’ve got a couple we’re negotiating on at the moment.’ Philip is conscious that the Group has nothing in Norfolk. ‘I’d like to find somewhere two or three miles outside of Norwich.’ And he adds: ‘We are regionally ambitious. We are an East Anglian business and thrive on East Anglian products. Think about the food we have in the region, whether it’s Bressingham duck, Blythburgh pork, or The Fens, which has some of the best vegetables in the country. We’ve got a series of businesses which are here to showcase what the region has to offer.’ He says of the Group: ‘Our values are very simple: to be genuine, team focused, and have fun. I’m not on some big ego trip - I don’t put my name above the door.’ The year is going well. ‘We’ve had an amazing Mothers’ Day, we did 1121 covers,’ says Philip. The Group is planning to spend £1.5million on projects such as refurbishing the rooms in the coastal inns, and look out for the launch of a loyalty scheme in the autumn. Does he have a favourite property? ‘On a sunny day going to lunch at the Weeping Willow is uplifting; on a cold winter’s night the Packhorse, with friends, is just one of those places where you feel like the building wraps its arms around you.’ Then again, he adds: ‘I’ve got four dogs, so walking them along Dunwich beach and being able to take them into The Ship and have fish and chips is one of the great life experiences.’ So, no regrets about leaving the City? ‘In comparison, the highs are higher and the lows are lower , but, no, I don’t have a moment of regret.’

The rollercoaster ride continued in the meantime - let’s just say The White Horse at Easton was a short-lived member of the group. The Black Lion in Long Melford and The Blackbirds in Woodditton both followed and the rollercoaster ride has continued. ‘I’d known the Blackbirds for a long time,’ says Philip. ‘Then we had the very unfortunate incident last March when it burnt down, so that was another blow.’ However, the hope is that it will reopen in the autumn. Last summer The Chestnut Group added The Westleton Crown and The Ship at Dunwich to its family. ‘One of the areas we hadn’t yet got to, but wanted to get to, was the Heritage Coast,’ says Philip. With a combined 50 bedrooms, ‘all of a sudden I felt like that acquisition made us grow up as a business.’ But it doesn’t end there: ‘Just as people thought I’d finished shopping for the year I had a spree in December.’ So, at the start of this year, Chestnut announced that it had added The Weeping Willow (Barrow, near Bury St Edmunds) and The Eight Bells (Saffron Walden) to its family. ‘That took us up to nine properties across the portfolio.’ www.feastnorfolkmagazine.co.uk

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THE KING’S ARMS IN SHOULDHAM IS WEST NORFOLK’S FIRST COMMUNITY OWNED PUB. EMMA OUTTEN TAKES HER DAUGHTER THERE FOR LUNCH AND GETS INTO THE COMMUNITY SPIRIT

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VISIT

www.kingsarmsshouldham.co.uk

HEN THE KING’S ARMS IN SHOULDHAM, near Downham Market, became a community owned pub in 2014, it really saved the day for the traditional 17th century hostelry which overlooks the village green. Quite simply, it would no longer be a pub if it wasn’t for the heroic efforts of the people of Shouldham and many supporters. By June 2012, when it had already been closed for a year, Punch Taverns had put it up for sale. To cut a long story short, with the help of the Plunkett Foundation, 11 villagers set up Shouldham Community Enterprises in March 2013 and the pub reopened in September 2014. It is a real success story. It won CAMRA’s West Norfolk Pub Of The Year for an unprecedented three years running (2016 through to 2018), garnered entries into the Good

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Food Guide, Good Beer Guide and Good Pub Guide, and earlier this year the team were thrilled to win the Parliamentary pub of the year for the East of England. Real ale pubs don’t always focus on offering good food as well, so I was looking forward to taking my daughter there for lunch. Behind the bar, the real ales are served straight from the cask and change daily. I was driving and so ordered a half of Afternoon Delight from Beeston Brewery, although I was tempted by the stronger Plum Porter from Titanic Brewery. There’s also an impressive four-tiered gin menu: Norfolk Gin’s right up there at a premium £4.50 whereas good ol’ Gordon’s is down the other end of the scale at £2.60! The bar stools made out of old beer kegs were a nice touch but we here for lunch and were shown to a table. My daughter eyed up the church pew seating across the way from us and spent almost the entire lunch showing me, on Pinterest, how one could work in our kitchen… There’s a specials board which they bring over to you, and I also noticed a proper notice board, as befitting a community owned pub. On the menu itself, it’s apparent that the food is locally sourced where possible, as starters include homemade soup of the day with local bakers’ bread and butter, but my daughter knew what she was having from the off: baked Camembert studded with garlic and rosemary, with toast (£7.50). It’s a favourite of hers and didn’t disappoint, although she said that a side of caramelised onion chutney might not have gone amiss. I had the roasted vegetable polenta, with rocket and cracked pink pepper mayo (£5.75). Both came on an oblong wooden board, with The King’s Arms logo branded into the corner - although mine made a much more colourful display, what with the diced vegetables shining like little jewels in the polenta, the greenery of the rocket and the pink freckled mayo. Next, my daughter was happy with a roast chicken salad sandwich on malted granary bread, with a salad garnish, slaw and crisps. At £7.25, it was the priciest of the sandwiches, but she was impressed that the chicken was warm, as if it had, indeed, just been roasted, and it was really filling (she took the other half home in a doggy bag – which reminds me: The King’s Arms is dog friendly!). I had the garlic mushroom and fried halloumi burger in a sesame brioche, chips, slaw, and that cracked pink pepper mayo again (I probably overdid it on the mayo). The www.feastnorfolkmagazine.co.uk

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mushroom was massive and very garlicky and the brioche bun completely defeated me as I was more interested in filling up on the chunky chips. The sun was shining so we decided to have dessert outside, in the attractive, walled beer garden. I particularly liked the beer tables, painted in different pastel colours – the colour coding makes it easier for waiting staff, according to landlord Ian Skinner! Desserts are all priced at £5.50, but we both decided to have ice cream/sorbet at £1.60 a scoop: cookies and cream and mango for her, and cherry Bakewell and raspberry for me. Alternatively, we could have shared a Norfolk cheeseboard for £7.50. Just a note: The King’s Arms is undergoing a bit of a refurbishment, in that the kitchen is going to be modernised and expanded. Head Chef Jo Freeman says her aim is to produce good honest pub food, and she certainly achieves that. Just to give you a flavour of all the stuff going on at the pub, there’s a charity pub quiz on the last Sunday of every month, a classic car and bike meet on the first Sunday, and acoustic folk nights on the third. However, the main event on the calendar is probably the Summer Beer Festival, which will take place from August 30 to September 1. Vice Chair of Shouldham Community Enterprises and landlady - Abbie Panks says: ‘Our greatest success is that we can create a warm and welcoming environment for everyone who visits our pub. It really is the hub of the village, I’m so proud of what we have all achieved together.’

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Dining At

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NOW IN ITS 18TH YEAR, Delia’s Restaurant and Bar is an important fixture on the city’s dining scene, opening every Friday and Saturday evening. Situated in the stadium itself, it is decorated in a cool and contemporary fashion, with muted colours, crisp white tablecloths and creamy leather chairs.Thus it is a relaxing place where the staff, led by Lucy Millership, make you feel very welcome. It is Delia’s only restaurant and very much the place to sample her own recipes, many of which you might well have attempted yourself at home. Here, of course, you can see where you went wrong or, indeed, pat yourself on the back for a job well done! Head chef Nigel Ramsbottom is a very safe pair of hands, recreating the dishes with skill and precision. The menu changes monthly and used to just offer a set priced, three-course menu although, now, you can mix and match dishes to create your ideal meal. There’s an accent on local suppliers such as Havensfield Happy Hens for eggs, Blythburgh pork, Mrs Temple’s cheeses and fish from William Masterson in Lowestoft. My friend and I started with nibbles at the bar. I love sitting on the high stools, sipping wine, chatting and half looking at the menu, as you feel the day's stresses and strains just slipping away! We were lucky to have the guitarist Jamie Strings playing when we visited, which was a gentle accompaniment to our Friday evening, and on Saturday nights, pianist Carrie O’Donnell performs. So, quaffing our French rosé(Coteaux Aix-En-Provence), we examined the menu. It has about six choices per course and you can enjoy a starter, main, two sides, dessert and coffee for just £39.95 per person which is, I reckon, cracking value. Our menu included favourites such as roast tomato soup with basil and a coarse pâté but I went for a gratin of prawns with chilli and cheese which was good and creamy and needed the seeded bread to help me mop up all that rich sauce. Fabulous. My friend had the smoked haddock www.feastnorfolkmagazine.co.uk

soufflé which was very cleverly done and oozed in all the right places. She also appreciated the Hollandaise sauce; like me, scooping out every last drop! Next, I went for grilled sea bass from Lowestoft, served with a classic white wine and butter sauce, with rocket, watercress and baby spinach leaves for colour and texture. The fish was, of course, just right: firm yet tender and with a beautifully crispy skin. My friend enjoyed her fillet of pork, roasted, with rosemary and caramelised apple, and noted the hint of garlic. We both ordered side dishes of peas, spring onions and lettuce - all braised in butter - while I went for chunky chips, and she, pretty little apple potatoes. It was all very satisfying, well presented, with plenty of depth to each dish. Other choices included Spanish chicken, with white beans, chorizo and tomatoes or, as a vegetarian option, Mediterranean vegetable strudel. Next, it was my favourite part of the meal - dessert. There were some lovely options, such as chocolate cheesecake and crème brûlée but greed overtook me and I went for steamed treacle sponge pudding with custard, a spot of nursery comfort. My friend had the pavlova with vanilla ice cream and lemon curd, which she was delighted with. The Neal’s Yard cheeseboard, with a lemony Lancashire number, Kirkham’s, was tempting, too. Our meal included coffee and some naughty chocolate treats which was a great finale to a lovely, relaxing evening. Dare I say it? A top of the league performance!

Tip Top 42

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THIS MONTH PHOTOGRAPHER KEIRON TOVELL CAPTURES LIFE ON AN ASPARAGUS FARM IN BRECKLAND AS THE SEASON GETS UNDERWAY

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IT’S THE TIME OF YEAR to simply gorge on asparagus: that perfect harbinger of the early summer, heralding the start of our bountiful season of glorious produce. The Allen family have farmed in Norfolk for more than 250 years, with the present boss, Andy Allen, a past chairman of the British Asparagus Growers’ Association. Based at Portwood Farm at Great Ellingham, near Attleborough, the family farms more than 1000 acres, with 200 acres devoted to asparagus that produces 250 tonnes each year. Now that’s a lot of asparagus! Teams of 16 work in both the fields, picking, and the packhouse, washing, grading and sorting the asparagus into various sized bundles. In the season, which lasts until June 21, asparagus is picked every day. It goes to restaurants, retail and wholesale traders, and there is also an onsite farm shop, open seven days a week for the season. www.feastnorfolkmagazine.co.uk

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Andy, who started growing asparagus almost 35 years ago, says two types are grown, including one named after the farm, Portlim. And he is more than enthusiastic about its health benefits. â&#x20AC;&#x2DC;It is the definitive superfood; it is packed with high levels of vitamin A, C and D, is a good source of iron, folic acid and potassium, and is rich in soluble fibre! We have it every day - it is such a short season, we just gorge on it.â&#x20AC;&#x2122; Who can blame him? www.feastnorfolkmagazine.co.uk

MY LIFE ON A pLATE 48

MARK ELVIN, HEAD CHEF AT BARNHAM BROOM, HAS COOKED FOR THE QUEEN AND LOVES BOTH A CRISP SANDWICH AND A GLASS OF WHISKY! Who are you and what do you do? My name is Mark Elvin and I am the Head Chef of the Brasserie at Barnham Broom. I was appointed last October and Iâ&#x20AC;&#x2122;m loving it! Every day is different with so much going on, ranging from fine dining, to golf groups and conferences. Where did you train? I trained at City College Norwich for three years, in catering and hospitality. We are so lucky to have one of the best catering colleges in the country right here in Norfolk. I got my first job at Weavers wine bar in Diss, where I started doing kitchen porter duties, before moving into the main kitchen as a chef. I learnt so much from chef proprietor William Bavin; I owe so much to him and am really grateful for everything he did for me as I started my culinary career with him.

BROO AM

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VISIT

www.barnham-broom.co.uk

What three ingredients are always in your cupboard? Arborio risotto rice, coconut milk and Worcestershire sauce! What is your foodie guilty pleasure? A salt and vinegar crisp sandwich. Who doesn’t like a crisp sandwich?! What’s your favourite tipple? Malt whisky. I do love a glass now and again. Describe a perfect meal My mum’s roast dinner for sure - with the whole family around the table spending good quality time all together. My wife’s family lives in South Africa so, when we visit, we enjoy sitting around a roaring fire outside, drinking South African wine and having a braai. Where do you like to eat out in Norfolk and beyond? With my wife also being in the trade and having a young family, we don’t get out as much as we would like but, when we do, we like exploring the North Norfolk coastline and dining in all the great establishments it has to offer.

What’s your foodie prediction for the coming few months? We all know that vegan food is very popular nowadays, and I can see more plant based restaurants opening up. I can see them using ‘root to shoot’ methods, meaning they use all the vegetable when cooking - not wasting any part of it. I think we have to accept that it is now a massive part of the culinary scene.

Who is your favourite chef? The one and only Raymond Blanc. I have so much respect for this man who is a gentleman in the kitchen and a complete master of the industry. Also, local chef Tom Aikens, who trained in Norwich. I was lucky enough to cook for Tom a couple of years ago when he came for lunch. www.feastnorfolkmagazine.co.uk

RECIPE OVERLEAF

Tell us something we don’t know about yourself I cooked for the Queen and the late Queen Mother at Windsor during a Royal Garden Party. It was a great honour to be involved.

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WHITE CHOCOLATE AND TOASTED COCONUT MOUSSE, Raspberry Jelly, Burnt White Chocolate, Coconut Milk Sorbet

INGREDIENTS FOR THE CHOCOLATE MOUSSE: 220g of white chocolate; 2 gelatine leaves; 300ml of double cream; 2 eggs; pinch of salt and sugar; 200g of desiccated coconut FOR THE RASPBERRY JELLY: 250ml of raspberry coulis; 1tsp of sugar; 2 gelatine leaves BURNT WHITE CHOCOLATE: 200g of white chocolate

MARK ELVIN

FOR THE COCONUT MILK SORBET: 400ml of coconut milk; 112g of sugar; 1 egg white; 25g of desiccated coconut; 1/2 lemon, juice only; 50ml of coconut cream

SERVES F OUR

METHOD FOR THE CHOCOLATE MOUSSE: 1. Soak the gelatine in cold water until soft. Set aside 2. Over a bain-marie (a glass bowl set over gently simmering water), gently melt the chocolate. Squeeze the softened gelatine to remove all excess water, and add to the chocolate. Mix in quickly until dissolved 3. In a separate bowl, lightly whip the cream 4. Remove the chocolate from the bain-marie 5. Separate the eggs and add the yolks, salt and sugar to the chocolate mix, working in quickly 6. In another bowl, whisk the egg whites to a stiff peak. Gently fold into the chocolate. Place on Cling Film and roll into a cylinder shape. Freeze for 2 hours 7. Toast the coconut in a dry frying pan or in the oven until light brown 8. Once the mousse is hard, roll onto the coconut and coat, refrigerate for 1 hour. FOR THE RASPBERRY JELLY: Soak the gelatine in cold water until soft. Meanwhile, warm the raspberry coulis and sugar until dissolved. Squeeze the gelatine and add to the coulis. Stir until dissolved. Set in a mould for 2 hours or until set. FOR THE BURNT WHITE CHOCOLATE: Place the white chocolate on a baking tray lined with parchment paper and bake at 180Â°C until dark in colour. Take out and cool. The chocolate must be fully cold before blitzing in food processor to form a crumb. FOR THE COCONUT MILK SORBET: 1. Simmer the coconut milk, coconut, and sugar until dissolved. Remove from the heat. Add the coconut cream and lemon juice 2. Whisk the egg white and fold in 3. Place in an ice cream machine if you have one, or into a tub and place into the freezer, remove and stir occasionally until set.

n i f f u m tops!

VISIT

OUR FREE FROM RECIPE WRITER SARA MATTHEWS HAS ANOTHER TWO DISHES FOR YOU THIS MONTH, MUFFINS AND A VERSATILE AUBERGINE DISH

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

www.sarabynature.com

Sara By Nature -

M A K ES 12

F R E E

F R O M

Banana & Walnut MuffIns These little muffins are a tasty guilt free treat and a great way of using up bananas that are a little over ripe!

METHOD 1. Preheat the oven to 180°C. Line a muffin tin with 12 cupcake cases 2. Place the oats in a blender and blitz to form a coarse flour 3. Mix the flax seeds with 6tbsp of warm water, stir and set aside 4. In a large mixing bowl, add the oat flour and all other dried ingredients apart from the walnuts 5. In a food processor, blitz to a paste 3 of the bananas, the pumpkin purée, vinegar, vanilla extract and purée again until combined 6. Add the banana mix to the dry mix, along with the now thickened flax seed mix. Stir to combine. Stir in the walnuts 7. Spoon into the 12 cupcake cases, slice the remaining banana and top each muffin with a slice 8. Bake in the oven for 20-25 minutes until the top has browned and a skewer inserted comes out clean 9. Remove from the oven and allow to cool. Sprinkle the tops with a few chopped walnuts.

INGREDIENTS 4 ripe bananas - 3 to blend and 1 to slice for the top of the muffins; 2 cups of gluten free oats - blended to make a coarse flour (see method); 1/2 cup of pumpkin purée (or you can use 1/2 cup of mashed sweet potato); 45g of chopped walnuts, plus a few to sprinkle on the top; 2tbsp of flax seeds; 1tsp of ground cinnamon; 1tsp of vanilla extract; 1tsp of apple cider vinegar; 1tsp of baking powder; 1tsp of bicarbonate of soda

Smokey Maple Baked Aubergine with Tahini dressing Aubergines are nutrient rich, high in fibre and low in fat; they are a great choice in stews, salads, dips and even on the BBQ. This dish makes a great lunch served with a green salad, or a filling dinner with roasted potatoes or rice and steamed vegetables.

[ S e r ve s 2 - 4 ]

INGREDIENTS 2 aubergines; bunch of vine tomatoes (about 200g); fresh basil leaves, torn for garnish; lime zest, grated for garnish FOR THE MARINADE 1tbsp of tamari (gluten free soy sauce); 1tbsp of Liquid Smoke (available in supermarkets); 1tbsp of maple syrup; 1tsp, heaped, of smoked paprika; 1tsp of garlic powder FOR THE TAHINI DRESSING 2tbsp of tahini; Juice of 2 limes (grate rind and reserve for garnish) 2-3tbsp of water METHOD 1. Preheat the oven to 180°C. In a small bowl, mix together all the marinade ingredients 2. Cut the aubergine lengthways. Cross hatch the flesh with a knife, without cutting through the skin 3. Place the aubergines flesh side down in an ovenproof dish and brush with the marinade. Cook in the oven for 10 minutes. Remove and turn the aubergines, flesh side up. Spoon or brush the marinade onto the aubergines, coating the cut flesh and making sure some goes between the cuts 4. Place in the oven and cook for 25 minutes, removing from the oven half way through cooking. Brush some more marinade onto the aubergines. Remove from oven and add the tomatoes to the roasting dish. Brush some more of the marinade onto the aubergine. Cook for a further 8-10 minutes until the tomatoes are soft and burst a little 5. Prepare the tahini dressing by adding all ingredients together and, with a fork or small whisk, mixing until combined. Add more water if needed to get desired consistency 6. Serve with steamed vegetables or salad, drizzle with dressing, garnish with lime zest and torn basil leaves. Keep the dressing in the the fridge. www.feastnorfolkmagazine.co.uk

EXTENSI VE RANGE OF OILS AND DRI ED GOODS

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

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R E C I P E

re’s my asparagus season, he As we are now in the in nicely s tie ving them - and it favourite way of ser , too. with outdoor cooking en s and it is delicious wh gu ara asp d lle I love gri falls it as e It can be troublesom to grilled on barbecues. on it d rea th , so the trick is to down onto the coals rn tu t jus u yo y ers. This wa soaked wooden skew to serve, d when you’re ready an ce on lot the whole ewers. simply slide off the sk tI gus is a little fiddly bu ara Threading the asp . The ed ard rew be ll ur efforts wi promise you that yo at h he and asparagus is on a hig best way to cook the one which ng like this soy sauce use a fabulous dressi s. is salty and deliciou INGREDIENTS oil; ears; 2tbsp of sesame 16-20 asparagus sp ; 2tbsp ed sh cru , ve clo rlic 1 ga 1tbsp of soy sauce; of sesame seeds METHOD , soy sauce, mbine the sesame oil 1. In a small bowl, co k to mix. for eds and stir with a both garlic and sesame se on ts, raf us the asparag Brush this mixture on pper pe of s lot d an lt sa le litt sides. Season with a griddle pan on a barbecue or in a 2. Grill the asparagus 3. Sprinkle gs e, turning with ton for 4-5 minutes per sid grill and serve with fabulous they eads, with sesame mix as sted aubergines, flatbr roa s, lad sa en gre fresh and hummus.

C O L U M N

G o Green

JULIA MARTIN WANTS US OUTSIDE, GRILLING ASPARAGUS ON THE BARBIE. AND WHY NOT? VISIT

www.purpleplumcatering.co.uk

www.feastnorfolkmagazine.co.uk

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

EVENING SHOT OF THE OUTDOOR KITCHEN AT WEST LEXHAM

INCLEMENT BRITISH SUMMERS mean that when those rare days of glorious sunshine finally happen, they must be savoured at all costs, with eating and drinking outdoors becoming a necessity! I get to work at many amazing venues with outside kitchens which means you can really cook anything you want. The outside kitchen at West Lexham, an eco glamping site near Swaffham, is fabulous, with a wonderful semi covered area, featuring stoves, fridges and seating areas. It is really lovely to watch people relaxing and eating outside, chatting with friends and savouring the beauty of a lovely summer evening. What you serve at your gathering is just as important. Do keep it seasonal and simple, with fresh, bold flavours. We often cook paella outside for large parties; there is a bit of theatre involved, which makes for a talking point, and it does look stunning, with a riot of colour, once it is ready. And, finally, don't forget the setting: we serve our feasts in a ‘glorious technicolour Berber marquee’. If this sounds a little much, then you can still add a pinch of Moorish magic. Burn tealights in Moroccan glasses, dump the paper plates in favour of proper china and cutlery, or forget plates altogether and use flatbreads warmed over the coals instead. Serve chilled glasses of dry sherry or fresh mint tea made with water from your camping kettle, stare into the dying embers of your fire and allow the scent of burning coals to transport you to distant lands.

the hero, burnham overy staithe VISIT

R E C I P E

www.theheroburnhamover ystaithe.co.uk

Get Your

Claws Out

HARRY FARROW OF THE HERO IN BURNHAM OVERY STAITHE IN NORTH NORFOLK HAS A SUPER SEASONAL YET EASY CRAB RECIPE FOR US

NORFOLK CRAB BRUSCETTA

HERE’S A SIMPLE RECIPE that makes the most of the great ingredients we have here in Norfolk. Choosing the best quality ingredients you can find will really make the difference. And, if you haven’t done it before, then it’s worth making the mayonnaise yourself. It’s pretty simple and a useful recipe to have up your sleeve for so many other dishes. Wild garlic is great with this but do switch it out when it’s not available. Enjoy making and eating this dish, perhaps with a side of Norfolk asparagus, too!

This bruscetta is on Harry’s menu at The Hero at Burnham Overy Staithe along with other new dishes showcasing quality Norfolk produce. INGREDIENTS 2 dressed North Norfolk crabs; 1 lemon; herbs (such as chervil); sourdough bread; 1 ripe tomato; cucumber, watercress, or a garnish of your choice

SERVES TW O

FOR THE WILD GARLIC MAYONNAISE (This makes more than you need but can be kept in the fridge for a couple of days) Norfolk rapeseed oil; 300g of wild garlic; 3 egg yolks; 1tsp of sherry vinegar; 1tsp of Dijon mustard METHOD FIRST MAKE THE MAYONNAISE: Blanch and refresh the wild garlic leaves, then blitz them into the oil and pass through a fine sieve. Whisk the egg yolks with the sherry vinegar and mustard until they begin to thicken. Then, very slowly, add the wild garlic oil while continuing to whisk until the oil is fully emulsified. Don’t add the oil too quickly, as this may cause the mayonnaise to split. Finally, season to taste.

HARRY FARROW

THEN, PREPARE THE CRAB: Separate the white meat from the brown meat. Mix the brown meat with the zest and juice of a lemon, some chopped herbs and a dollop of the wild garlic mayonnaise. FINALLY, MAKE THE BRUSCETTA: Cut a thick slice of bread and lightly toast it under the grill. Spread the brown crab meat mix over the toast. Next, layer up some sliced tomato and then spoon on the white crab meat. Add a little more wild garlic mayonnaise on top and finish with cucumber ribbons, picked watercress or any other garnish you fancy.

C O L U M N

ROGER HICKMAN'S

ROASTED PARTRIDGE WITH

advice from one of norfolk's top chefs

BLACK PUDDING, PRESSED PARTRIDGE LEG AND PARSNIPS

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

Chefs on TV always talk about ‘mise en place’. What does it mean, and why is it important? The literal translation of ‘mise en place’ is putting things in place. Essentially it’s about getting everything ready before you actually start to cook: measuring ingredients, peeling and chopping, greasing pans, making sure everything you need is within reach. Even in the home kitchen this is a good discipline, because it means once you get cooking, you can concentrate on what you are doing, instead of having to pause to chop that onion, or go searching in the cupboard for an ingredient while your sauce is on the brink of burning.

www.rogerhickmansrestaurant.com ROGER HICKMAN

ASK ROGER *

www.feastnorfolkmagazine.co.uk

SERVES F OUR

Mise en place is about preparation, and, in cooking, as with so many aspects of life, it’s a question of ‘fail to prepare, prepare to fail’. Recipes always talk about browning meat in batches, and not overcrowding the pan. Surely, if you use a big enough pan, you can do it all at once and save time? In so many dishes, browning the meat is a vital part of producing the finished flavour. There is a scientific reason for this: it’s called the Maillard reaction. This is the chemical reaction similar (but not identical) to caramelisation which takes place under fierce heat. It actually creates new flavour compounds; it is the same process which changes the taste of bread when you toast it. To achieve the Maillard reaction, you need high heat, and, if you put too much cold meat into the pan, you will reduce the overall temperature, and, by the time the pan heats up again, the meat will have started to steam, which is an altogether different type of cooking. For the same reason, you should always bring meat up to room temperature before cooking it. *If you have a question for Roger, send it to sarah@ feastnorfolkmagazine.co.uk

INGREDIENTS Four partridges; one chicken leg; duck fat; 2 parsnips; rapeseed oil; butter; milk; 2 small or 1 large black pudding; 400g of Maris Piper potatoes; a little chicken stock METHOD 1. Take the legs off the partridges and put them in a pan with the chicken leg. Pour over enough melted duck fat so that the legs are just covered. Cook on a low heat for two to three hours, until the meat is falling off the bones. Remove from the duck fat and allow to cool 2. Shred the meat from the partridge legs and chicken leg, removing all skins, bone and cartilage. Season with salt and pepper, and add back in 2 tbsp of duck fat. Press the shredded meat into a plastic container, cover, and put some weights on top to compress the meat. When it comes to serving, reheat the pressed leg meat in the oven at 180°C for 10 minutes 3. Put a little oil into an ovenproof frying pan, and brown the breasts on the partridge crowns. Once they have some colour, put the partridges on their backs and transfer the pan into the oven at 180°C for six minutes. Once cooked, and they should still be pink in the middle, remove the breasts from the crowns 4. Cut one of the parsnips lengthways into quarters, and trim off the woody stalk from the middle. Roast these four pieces in a little oil and butter in the oven at 180°C for 20 minutes, turning them every 5 minutes so that each side colours 5. Halve the second parsnip and grate finely. Deep fry at 180°C until they are golden brown – this will take less than a minute 6. Take the trimmings from the first parsnip, and the other half of the second parsnip, and chop finely. Put in a pan and just cover with milk. Bring to the boil and simmer for 15 minutes, until the parsnip is soft. Blitz in a food processor, and pass through a fine sieve to give a smooth purée 7. Crumble the black puddings and fry gently in rapeseed oil. You are looking to soften the meat, and give it no more than a slight crisp. Meanwhile, peel and dice the potatoes and boil for 20 minutes. Drain and add some melted butter and a little heated milk, and then mash 8. To serve, put quenelles of mash and black pudding on the plate, lay the partridge breasts over the top. Cut the pressed leg meat into squares and put one on each plate. Add a piece of roast parsnip, some parsnip purée, and a handful of deep-fried parsnip shavings. Spoon over a little chicken stock to finish.

N Wi

A N RS D TE A N OT LU T P LU Y A TO TA S S E T HT CK IG TI RN VE O

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36 MAY 2019

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Tel 01603 434253 www.archersbutchers.com

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Food

Festival Norfolk 's TO FEAST NORFOLK FOR YOURSELF MeAetSUBSCRIPTION BUY Round Up

pork pnie

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

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

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Anglia Woodburner Centre - suppliers and installers of The Big Green Egg - the ultimate cooking experience.

Exceptional products for exceptional cooking. Unit 9, Church Farm, Main Road, North Burlingham, Norfolk NR13 4TA

www.angliawoodburnercentre.co.uk

QUOTE AWC01 to get a discount

wood fired chef -

s e k

.uk

w. w

f. he

p SOME SIMPLE IDEAS TO TRY: Cook steak or veg directly on the hot stone floor - donâ&#x20AC;&#x2122;t panic if it leaves a mark as any cooking juices will soon be burnt off by the high cooking temperature. Try placing more sturdy ingredients onto the coals for roasting - this works well with whole onions in their skins or even sweet potato. Use an iron skillet or heavy based tray for cooking fish, either filleted or whole - mackerel, salmon, sea bass or any fresh fish works beautifully.

For more info on our wood fired cooking courses please call James on 07901 536709.

www.feastnorfolkmagazine.co.uk

t c e f r e P

c i e t c m a a r

LAST MONTH I RECEIVED A CALL from a couple looking for training on how to use the wood fired oven they had recently installed in their garden. A second-hand purchase, it had arrived without instructions, and they had no knowledgeable friends to impart advice. After watching online tutorials and a somewhat disastrous family pizza party, they were ready to concede. They explained to me what they like to cook, and it was apparent that, whilst pizza was a firm favourite, they were also keen to expand their culinary skills and explore what was possible with their new oven. It also transpired that they had been making the usual mistakes with fire lighting and fuel choice so I spent time explaining how best to light the fire. I also offered some tips on how to get the oven up to cooking temperature as quickly and efficiently as possible. Whilst we waited for the oven to reach an ideal pizza cooking temperature, we chatted about their first experiences of using the oven and how little mistakes had put them off. This is something I often find on our wood fired cooking courses - the fear of trying something new and getting it wrong often holds people back. We moved onto preparing some food by making some quick and easy pizza dough, shaping it into rounds and leaving it to rest inside. Sensing that they needed some inspiration, I asked them to go and grab whatever ingredients they had in the fridge. They returned with some ideal ingredients including fresh asparagus, a red pepper and a couple of sea bass fillets. Much to their surprise, I took the vegetables and put them straight onto the hot stone floor of the oven to roast. The sea bass fillets went into an iron skillet with a splash of oil and some seasoning before being thrust into the flames. In less than 10 minutes from start to finish, we had a delicious snack to feast on and we still had the resting pizza bases to top! So, donâ&#x20AC;&#x2122;t be afraid to experiment with new recipes in your wood fired oven. Some of our best food discoveries come from trying new things and when it comes to wood food cooking, making a few mistakes is often the best way to learn.

VISIT

JAMES HAMMOND

JAMES HAMMOND WANTS YOU TO SIMPLY EXPERIMENT WHEN COOKING ON A WOOD FIRED OVEN

C O L U M N

FRESH BRITISH ASPARAGUS PORTWOOD ASPARAGUS

THE EAGLE

Grown by J.W.Allen & Sons

Available until 21st June 7 days a week 8am - 5pm

33 newmarket road, norwich, nr2 2hn 01603 624173

LOCAL CASK ALES. FUNCTION HIRE. BEAUTIFUL BEER GARDEN. FRESH LOCALLY SOURCED FOOD SERVED DAILY. DOG FRIENDLY. WWW.THEEAGLEPUB.CO.UK

STRAWBERRIES ALSO AVAILABLE NOW

Portwood Farm, Gt. Ellingham Signposted off the B1077 in Gt. Ellingham near Attleborough NR17 1AH

www.portwoodasparagus.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, 7 days a week Monday - Saturday lunch orders from 12.00 - 2pm Sunday Lunch 12.30 - 2.30pm

Tuesday - Saturday Dinner orders from 6.30 - 8.30pm Sunday & Monday Dinner orders from 6.30 - 8.00pm

You are always best to make a booking. Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk

A stunning setting for Private Dining, providing an exclusive place to entertain guests or clients. Our menus offer the very best in cuisine using Norfolk produce and prepared by our in-house chef. OPEN’s Conference facilities are ideal for any event up to 800 attendees. Run by the OPEN Youth Trust, the venue gives everyone the unique opportunity, knowing their events help to fund positive activities for young people in Norfolk.

www.saracenshead-norfolk.co.uk

• Flexible spaces located in the heart of Norwich • Ideal for award nights, meetings and conferences • One of the largest, most exciting and versatile function venues in the region • Offering a variable number of layouts for a diverse range of events • Including a stand-alone conference suite

Call 01603 252123 or email conference@opennorwich.org.uk to make a booking

fielding COttage -

A R T I S A N

P R O D U C E R

www.fieldingcottage.co.uk

SAM STEGGLES

VISIT

Cheese, If You Please A NORFOLK FARM IS OFFERING PEOPLE THE CHANCE TO LEARN HOW TO MAKE CHEESE. WE SENT KEEN FOODIE AND OUR DESIGNER HANNEKE LAMBERT ALONG TO HAVE A GO

The courses, which cost £80 per person, including lunch, are for a maximum of 16 people, and run from 9am-3pm. COURSE DATES May 3, May 17 and May 31 June 8 and 9, June 21 and 22 August 16 and 17, August 30 and 31 There are also three holiday cottages on site so you can also stay over!

NORFOLK FARMER SAM STEGGLES has been making goats’ cheese at Fielding Cottage at Honingham, between Norwich and Dereham, for almost a decade. The farm has its own herd of goats and uses their milk to make the cheese and a range of skincare products. Sam has just started cheese-making courses and invited Feast along to try one out. Our designer, Hanneke Lambert, is a great cook so seemed the perfect choice to learn the whys and wherefores of cheese making, including the science behind it all and a trip around the stateof-the-art factory. But the best bit was actually getting to have a go, complete with blue hairnet and white coat! ‘It was surprisingly hard work,’ reports Hanneke. ‘You had to be patient and precise; we started with warmed milk being added to a

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‘starter culture’, then we had to use a syringe to inject the rennet. ‘Then we had to wait for it to solidify a little, then we sliced it into pea sized cubes, waited a little more and then drained off the whey and finally added a little salt. It was ready to eat straight away so I did try it, and it was actually rather pleasant. ‘The taste developed and became a little stronger over the week, but then it was all gone!’ Hanneke adds: ‘It was a fun course - a real eye opener - and I would definitely recommend it for a cheese lover - and I loved getting my certificate to say I’d passed the course, too!’

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C O L U M N

Cookbooks

Books For

Cooks

Nigel Slater and Jack Monroe are among those with new cookbooks out this month

TIN CAN COOK by Jack Monroe £6.99

FEAST FAVOURIT E

Winner of the OFM Best Food Personality Readers’ Award, 2018, food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together 75 recipes that you can rustle up from tinned and dried ingredients. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them. Her recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas.

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

NAME

GREENFEAST SPRING SUMMER - C O L U M

by Nigel Slater

£22/Jarrold price £18

The first in a pair of season-led vegetable books from Nigel Slater. There are 110 spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. From roast spring vegetables with peanut sauce, to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling Eat is for everyone who wants daily inspiration for quick plant-based suppers. Greenfeast: autumn, winter will follow in September 2019.

OUTDOOR COOKING by Gill Meller

£16.99/Jarrold price £14.99

In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indianstyle kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you’re feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven. With an introduction by Hugh Fearnley-Whittingstall and plenty of mouth-watering photographs, this book will rekindle your passion for the great outdoors and spark new ideas for creative cooking in the wild.

D o n ' ts mis

LET’S GET TROPICAL by Georgi Radev £9.99

Are you planning a summer cocktail party? Celebrate the warm weather with more than 60 fabulously fruity tropical drinks from Tiki Mai Tais to Cuban Mojitos. Discover the origins of these classic cocktail recipes and get the low down on rum, tequila and other popular exotic spirits. If you need a break from the booze, many recipes feature a ‘lose the booze’ option with all the fruity flavour but none of the hangover. Learn how to mix your drinks like a pro, make delicious, homemade syrups and infusions and create your own flavour combinations. Featuring fun presentation ideas and twists on the classics, get creative and serve your guests a cocktail they will remember - if they haven’t had too many Pina Coladas!

JUDE’S ICE CREAM & DESSERTS

by Alex and Chow Mezger £16.99

DI AR Y DA TE S THURSDAY, MAY 16

Sally Harris book launch 6 for 6.30pm, tickets, £5

THURSDAY, MAY 23

A History of Norfolk book launch 5.30 for 6pm, tickets, £5

THURSDAY, JUNE 6

Evening with Heidi Swain and Sue Moorcroft, 6 for 6.30pm, tickets, £8 www.feastnorfolkmagazine.co.uk

Here is a colourful selection of recipes from Jude’s, an award-winning British ice cream company from Hampshire which is run by two farming brothers, Alex and Chow. The brothers, using milk from the family farm, start with a few tips on making ice creams and sorbets before moving onto yummy dessert ideas such Stacked Ice Cream Cheesecake with Figs and Cinnamon. Add in sundae, shake and cocktail suggestions and a simply joyful range of toppings like salted pecan brittle and you are more than ready for summer foodie fun!

able community care

E V I F a day -

R E C I P E

THE PREPARATION OF FOOD IS PART OF A LIVE-IN CARERâ&#x20AC;&#x2122;S ROLE AND THE AWARENESS OF EATING FRUIT AND VEGETABLES TO MAINTAIN A HEALTHY DIET IS ESSENTIAL. HERE ABLE COMMUNITY CARE TELLS US WHY

vegetable soup

THE WORLD HEALTH ORGANISATION started the campaign of 5 A Day recommending that eating a minimum of 400g of fruit and vegetables a day would lower the risk of serious health problems such as heart disease and stroke. Five portions of 80g a day will provide a source of vitamins and minerals and in addition, fruit and vegetables are a source of fibre, which is required to maintain a healthy gut. For anyone on a diet, fruit and vegetables are low in fat and calories and therefore help to maintain a healthy weight. Fruit and vegetables can be fresh, frozen, in a can, dried or juiced and all count towards your 5 A Day. Vegetables such as potatoes do not count as they mainly contribute starch to your diet. One of your 5 A Day, which is easy to prepare, is vegetable soup, and the following recipe comes from Able to Cook which was published by Able Community Care to celebrate its 30th anniversary and will be familiar to many of their care workers.

SERVES 3-4

INGREDIENTS 450g of carrots; 1 small onion; 25g of butter; 850ml of chicken stock (if using stock cubes, use 2); 3 strips of orange peel; 1 bay leaf; salt and pepper to taste. METHOD 1. Peel and slice the carrots and onion 2. Melt the butter in a pan and add the vegetables. Cover and cook gently for 5 minutes 3. Pour in the chicken stock, add the orange peel, bay leaf and seasoning. To add a twist you could use a teaspoon of cumin to the onions and carrots, for a warmer flavour 4. Cover and simmer for approximately 12-15 minutes. Remove the bay leaf and either sieve or liquidize the soup in a blender. This soup freezes well.

For a free brochure on any of our services Call 01603 764567 Visit us at www.ablecommunitycare.com Or email us at info@ablecommunitycare.com

C O L U M N

NO PLACE TO HIDE!

RACHAEL PARKE

THIS MONTH WE WELCOME BACK OUR FRONT OF HOUSE HEROINE RACHAEL PARKE, WHO SAYS THAT WORKING IN A NEW, OPEN PLAN KITCHEN HAS ITS CHALLENGES

VISIT

www.number-29.com

RUNNING A BUSY RESTAURANT SERVICE certainly brings its pressures, whether they arise from customer expectations, team members having a moment or as a result of a chef rant. As a front of house manager you always need to appear as if you are completely in control and smiling, so behind the swing doors in the kitchen is not an unusual location to have ‘a moment’. Now working at NoTwenty9 in Burnham Market, I am faced with a whole different challenge: an open plan kitchen, fully on show to our customers. With an open pass into the dining room, we are all on permanent show, so we really need to consider every aspect of service – yes, that’s right, even our chefs need to smile! Although communication between front of house and back of house is always something I have been keen on, this has not always been such a public show of affection. We encourage guests to watch our chefs and, as we cook using fire as our main source of fuel, of course our guests are intrigued with this style cooking: ‘how do you control the heat?’; ‘how much wood do you use a week?’; ‘what’s a flambadou?’ Whilst the orders are lining up and the brigade are being directed, these questions need to be answered by the chef on the pass, ensuring they are not taking their eye off those delicate www.feastnorfolkmagazine.co.uk

scallops above the embers. So the relationship at the pass between front of house and chefs needs to be stronger than ever and, as our chefs emerge like nocturnal animals suddenly facing daylight and becoming front of house themselves, we need to be there to support them and ensure that their smiles are natural ones. I look at it as always having to keep my eye on the ball in a football match, looking for that secret signal that the chef wants to make a pass without everyone knowing, as that’s my cue to take the ball and seamlessly takeover, engaging with the customer whilst the chef removes those scallops! At first, I couldn’t help but wonder if exposing our chefs may take away some of the magic of dining, as you’d be able to watch every secret and every method, plus all those bottles, tweezers and prepped ingredients methodically lined up. However, it provides our guests with an honest service, a service which encourages the involvement of our guests to be part of watching the gears that change quickly as the restaurant fills. I feel this transparency is a fantastic opportunity for diners to really get to know our chefs, not just on a stage in crisp laundered whites at a pre-rehearsed cooking demo, but live, in the thick of a very honest service.

andrew dellbridge -

M I N D F U L

G A R D E N I N G

MINDFUL GARDENER ANDREW DELLBRIDGE ON WAYS TO IMPROVE YOUR MENTAL HEALTH THROUGH HEADING OUTSIDE MAY IS HERE AND, everywhere we look, bees are busying themselves on newly opened blooms and we have the sense that better days are ahead. Warmer, longer days and pleasant evenings mean getting outside is a delight and the outdoors can be a wonderful filter for the stresses and strains of everyday life. Either in your garden or a local park, it can offer us fantastic opportunities to distract ourselves. Who is planning a BBQ this weekend? Why not try to impress the guests with home grown herbs for your summer drinks? Simply pop down to your local plant or garden centre with a shopping list of three herbs and three pots plus some compost. Pick something you like. Mint is a very versatile herb as it comes in many different flavours - my favourite is Lime Mint which is ideal for summer drinks. Once home, pot them up and place in the sun, remembering that they will need watering. Once growing well, you can start harvesting them. It’s a win all round as not only do you benefit from tasty refreshing extras for your drinks but time tending to your plants is great for your wellbeing. Last month I suggested trying to grow a tomato or chilli plant and hopefully you have given it a go. During May you will see very affordable plants for sale so it isn’t too late. The risk of a frost should now have passed so, when out and about, keep a look out for summer bedding plants as these will make a great addition to your garden. A garden design tip is just to pick two colours and only a maximum of three types of plants. Contrasting colours work brilliantly and remember that foliage colour is as important as the flowers. Keep it simple for the greatest impact. I believe that an hour outside potting and tending to your plants will definitely help you become content with, and also connect with, nature. It is these little moments that can really have a great effect on our wellbeing. And it is often the simple things that work best. I love picnics and what better way to enjoy the outdoors? Have you ever considered having one in your garden? Not a BBQ but a picnic on a blanket as you can position yourself somewhere you don’t normally sit and soak up whatever sunshine there is. Just throw a few sandwiches together and a few treats and you are good to go. You’ll make new memories which will help maintain your all important mental health. Find Andrew at Norfolk Dream Gardens on social media .

nutrition -

C O L U M N

CATHERINE JEANS

PIMP UP YOUR SALAD

FEAST NORFOLK NUTRITIONIST CATHERINE JEANS SHOWS YOU HOW TO SUPER BOOST YOUR SALAD

www.thefamilynutritionexpert.com

BROCCOLI SPROUTS: made from sprouted broccoli seeds, these new super sprouts are hitting the shelves of many mainstream supermarkets. I get organic ones in my weekly veg delivery box. Packed with antioxidants, especially the plant chemical sulforaphane, these tiny nutrient powerhouses have a whole host of cancer fighting compounds inside them. Sprinkle onto your salads or on top of an oatcake with hummus. If you can’t find them in your local shop, you can also sprout them yourself!

VISIT

AS THE WEATHER WARMS UP and we start to enjoy the bounty of fresh veg and leaves that spring provides, I thought I’d tell you about some of my favourite superfoods to add to your salads for an extra nutrient boost.

SAUERKRAUT: pickled cabbage, made with just water, salt and a few spices, this gut friendly superfood is a great way to add flavour to a salad. Make your own or buy from a health food store, start with a teaspoon per day and build

up to a heaped tablespoon. Your friendly gut bugs will thank you for it! My favourite combo is with smoked mackerel, apple chunks and lots of leaves. TOASTED OR RAW SEEDS: another powerhouse of nutrients, any type of seed is good for you, packed with minerals, healthy fats and fibre. My favourites on salads are pumpkin and sunflower seeds, and I especially like to throw a handful into a dry pan, let them gently toast until slightly brown and popping, throw over a dash of tamari or soya sauce and sprinkle straight onto salad. TAHINI: one of my favourite ways to make dressings, tahini is ground up sesame seeds. A brilliant source of calcium, this seed paste makes a delicious, low sugar dressing. Just put a couple of tablespoons in a jam jar, with 1/2 or 1 teaspoon of honey, about 50ml of hot water and a dash of tamari or soya sauce, or a pinch of salt. You can also add some freshly grated garlic or garlic powder, perhaps some chilli if you like it spicy. Shake well and pour over your salad (makes 2 to 3 portions). AVOCADO: I couldn’t miss out my favourite salad ingredient, the avocado. Packed with healthy monounsaturated fat, which is such an integral part of the Mediterranean diet known to be so good for our cardiovascular health. Add 1/3 to 1/2 of avocado per person – either in slices or chunks, or blitz it with a dash of water and chopped coriander, then mix it into your salad to coat all the leaves and veg. Finally, don’t forget to add some protein to your salad, because this will help you to feel fuller for longer. Chickpeas or mixed beans, chicken, fish, eggs, cottage cheese, feta or tofu all add a great source of protein.

www.feastnorfolkmagazine.co.uk

city college -

C O L U M N

START your

journey Veronique Ananou

WONDERING WHERE THE CATERING AND HOSPITALITY COURSES AT CITY COLLEGE NORWICH COULD TAKE YOU IN LIFE? EMMA OUTTEN FOLLOWS THE JOURNEY OF TWO GRADUATES VISIT

JO EM

HA LL

www.ccn.ac.uk

When Veronique Ananou arrived at City College Norwich, she couldn’t even spell her name in English. She enrolled at entry level and is now studying a Masters Degree in International Hotel and Tourism Management at Oxford Brookes University: ‘I left my home in Benin in West Africa in 2011 where I had worked in my mum’s shop after completing school in 2005 and a French Cookery course in 2008. I permanently settled in the UK in 2012 and decided to improve my English. I chose City College Norwich because of its reputation and when I saw that they accepted international students, I said to myself, ‘this is the right place for me’. I decided to continue studying hospitality, at entry level, and was also offered a place on the English for Speakers of Other Languages (ESOL) course. From there I progressed on to the Level 1 and Level 2 Hospitality courses which I completed with Distinction. I moved on to the Level 3 Hospitality Supervision course, which I also completed with a Distinction, and won one of the college’s Student of the Year Awards. I then progressed on to the college’s Hospitality and Event Management degree, which I completed in 2018 with a 2:1. Studying at the college meant that I was able to spend a significant amount of time in Debut Restaurant. I was able to work alongside all of my studies which saw me rising through the ranks at Delia’s Restaurant at Norwich City Football Club before becoming the manager of the college’s Devour catering company. I was also able to secure an overseas work placement through the college’s exchange programme which gave me the opportunity to work at The Imperial, a 4-star hotel in Vienna, Austria. I’m aiming to further my hospitality study by completing a PhD so I can eventually become a university lecturer.’

Leanne De’ath

Leanne De’ath is a former Professional Cookery student, who is now working as a pastry sous chef at a luxury 5-star hotel after being a contestant on Channel 4's Bake Off: The Professionals: ‘I first came to the college when I was 14 as part of their 14-16 provision. After completing this course, I joined the college full time to study professional cookery. I decided to study at City College Norwich because the kitchens looked amazing and everyone was very welcoming. The thing I enjoyed most about studying hospitality was working in the Debut Restaurant. After leaving college, I worked my way up to a point where I was working in the kitchens of 5-star hotels which saw me working at Hotel Café Royal and The Grove in Hertfordshire. In 2018, I competed alongside Romain Tssr, head baker at Hotel Café Royal, on Channel 4’s Bake Off: The Professionals. After Bake Off, I returned to The Grove and am now working as their pastry sous chef. I've had some really good pastry chefs teach me along the way, like Reece Collier from The Grove and Sarah Barber at Hotel Café Royal. Eventually, I’d like to either be a head pastry chef or open my own little pastry shop. City College helped me by giving me confidence and skills that I still use today. I never thought I would be a pastry sous chef in a 5-star hotel at the age of 23 - but anything's possible if you work hard for it.’ Joe Mulhall, head of hospitality, catering, and tourism, says: ‘We’re really proud of our alumni here at City College Norwich and Leanne and Veronique are two really good recent examples, as they demonstrate outstanding student progression after leaving us. Keep an eye out for our next information evening - come and take a look at the facilities we’ve got here, receive some advice and guidance to help you on your way to your next course.’

insider chef C O L U M N

NICK HARRIS

WHEN IT COMES TO ‘SUPERFOODS’ THERE IS ONLY ONE SUPERHERO IN TOWN COME SPRING AND IT WEARS A GREEN CAPE, SAYS JARROLD EXECUTIVE CHEF NICK HARRIS VISIT

NICK'S GROWN UP VERSION OF EGG AND SOLDIERS

www.jarrold.co.uk

REMEMBER EATING EGG AND SOLDIERS when you were a child? I still love the simplicity of that childhood dish. The warm, buttery egg, seasoned with a little salt, and the crunch of white toast cut into fingers. It is the food of superheroes. You can get this marvellous dish on the breakfast menu at Benji’s served with Marmite soldiers, or, if you want to have something as comforting and healthy for lunch, then replacing the soldiers with fresh spears of asparagus could be your new superhero dish. Norfolk asparagus served with pheasant egg and celery salt is one of my favourite dishes on the menu here at Jarrold. It’s the grown-up version of egg and soldiers, it uses Norfolk ingredients and is perfect for this time of the year when asparagus is in season. There is nothing quite like eating foods that are in season (the asparagus season runs from St George’s Day

on April 23 through to the Summer Solstice on June 21). Not only do they retain more nutrients than foods that are not in season (which is better for your health), you are also supporting local farmers who choose to farm sustainably. Asparagus is also versatile and can be eaten raw – try shaving it to create curls in a salad or garnish; cooked – try it roasted, grilled, tossed into pasta; and cold – cook then eat as a snack or throw into a salad. And it is one of those foods that is loved by meat-eaters, veggies, vegans and those that need to go gluten free – it’s a food that unifies the nation, and Europe, although here the larger white variety of asparagus is more popular than its green relative. To me, asparagus marks the start of spring, the move away from heavier dishes to a menu full of lighter plates. It’s one of my favourite ingredients to use in cooking because it is so adaptable, and it goes perfectly with Hollandaise, or, for an alternative sauce, why not try salsa verde? (Asparagus served with roasted corn-fed chicken, new potatoes and salsa verde is also on the menu at Benji’s). Thanks to the antioxidants in asparagus it is also said to ease the symptoms of a hangover as it protects your liver cells from alcohol toxins… how super is that?

R E C I P E

Try Nick's alternative sauce:

Salsa Verde INGREDIENTS 25g of flat leaf parsley; 50g of fresh basil leaves; 2 garlic cloves, peeled and crushed; 1 boiled egg; 25g of fresh white breadcrumbs; 15ml of white wine vinegar; 15ml of capers, drained; 60ml of olive oil; a pinch of salt and a grind or two of black pepper

METHOD 1. Put the parsley, basil and crushed garlic in a food processor and blend on the pulse setting until a paste forms 2. Add all remaining ingredients and pulse again until a uniform sauce is formed 3. Taste and season accordingly 4. Transfer to a bowl, cover and chill until required. www.feastnorfolkmagazine.co.uk

P R O M O T I O N

PHOTOGRAPHS BY KIERON TOVELL

heacham manor -

of Success AS HEACHAM MANOR CELEBRATES ITS 10TH ANNIVERSARY, WE HEAR ABOUT ALL THAT IT OFFERS AND SOME EXCITING NEW PLANS VISIT

www.heacham-manor.co.uk

Tell us a little about the manor? Heacham Manor Hotel is a historic Grade II listed country house, set in picturesque grounds based around a 400-year-old mulberry tree that, legend has it, was planted by Pocahontas, the native American princess who married John Rolfe from the village. Over the years it became the main house for a local farm, whose owners included the families of the famous explorer Robin Hanbury Tenison and legendary cricketer Bill Edrich. Denis Compton is rumoured to have bowled to Bill on the lawn. The Searle family acquired the farm and carefully converted the old farmhouse into a hotel which opened on May 2 2009. And what about the restaurant? The Mulberry restaurant opened with Neil Rutland as head chef. He stayed for six years, taking the restaurant from being an empty concrete box to an AA Rosette awarded restaurant, an accolade that we are proud of and have held ever since. 10 years on and Neil has returned from running his own business to take up the newly created role of Food Operations Manager. He is joined by senior chef, Oliver Castleton, and pastry chef Fabien Eon.

(L-R) - OLI, NEIL, FAB

A Decade

performing, too. Tickets are £22.50 per person. Please call 01485 536 030 to book or visit our website. Afternoon tea is really quite the thing - what do you offer? We think that we offer something a little different, including The Sweet or Savoury options. Both are served with a selection of freshly made sandwiches and all the cakes and sweet things are produced by Fabien, including macaroons, vanilla shortbread, Victoria sponge, Opera cake and fruit scones with clotted cream and jam. The Savoury option includes sausage rolls, Scotch eggs, cheese straws and chive scones. We also offer the Mulberry Royale Afternoon Tea, which also includes a Mulberry Royale Cocktail which is sparkling wine and a splash of Crème de Cassis. And when our mulberry tree produces its fruit, we usually make a delicious rich mulberry juice to use instead. We have 10 percent off Traditional and Mulberry Royale Afternoon Teas throughout May. What other facilities are available at the hotel? There is an impressive array of facilities to provide the complete coastal retreat, with 45 bedrooms ranging from the opulent newly refurbished bedrooms and suites, to the contemporary Cottage Rooms in the adjacent Norfolkstyle barn conversions, the Mulberry Spa with treatment rooms, a relaxation room and the thermal suite, and the American-style links 18-hole golf course. Guests also enjoy complimentary use of the facilities at our sister company, Searles Leisure Resort in Hunstanton, which includes a nine hole golf course, tennis courts, indoor and outdoor pools, a gym and a full entertainment programme.

We hear you have a special celebration this month? It is our tenth anniversary on May 2 and to celebrate, we are introducing our first Spanish tapas fiesta on Bank Holiday Monday, May 6. We are serving 10 different tapas, savoury and sweet, and a glass of sangria (or soft drink), all to be served with everyone sitting to eat at the same time to create a party atmosphere. Flamenco guitarist Flamenco Puro is

Anything else you’d like to share with us? There are also great plans, now approved by The Borough Council to build a new Country Club and Conference & Events venue in our grounds, which will include more bedrooms, a new golf bar, function rooms and a shiny new kitchen. So lots to get excited about and lots to keep us very busy!

coffee -

C O L U M N

n s i n o s s Le

JOSÉ DE LEÓN GUZMÁN SHARES THE FIVE LESSONS HE HAS LEARNED IN FIVE YEARS OF RUNNING NORWICH-BASED SPECIALITY COFFEE COMPANY, KOFRA

www.feastnorfolkmagazine.co.uk

VISIT

www.kofra.co.uk

JOSÉ DE LEÓN GUZMÁN

A CLIENT CAME TO SAY HI one day and congratulate us on our five-year anniversary and also asked: ‘So, what have you learned in the past five years?’ The first thing that came to mind was ‘to let go’. She smiled and left but the question stayed with me and got me thinking about the things I’ve learned in the past years: 1. We exist because customers decide to come in and support what we do. We work in the service industry and what we do is service - it just so happens that our product is coffee. It is important that we remember that a big part of our business proposition is service. 2. To let go: We are people, employing people, to serve people, and it is very difficult to delegate. It took me a long time to finally trust my colleagues at the shops to prepare the recipes for the new coffees. But learning to let go has allowed me to focus on other areas to help the growth of Kofra. 3. A company can’t claim to have values unless it costs them money. At Kofra we get the best product we can. We do not compromise when it comes to quality. Sure, we could buy cheaper coffee that tastes okay and therefore be more profitable. But that is not what we are trying to achieve. We are the most expensive coffee on campus (we have a coffee shop at the UEA) but I can assure you we are the ones who have the smallest margin.

coffee 4. Trust is the real currency. The first thing we tell our baristas when they come for training and we teach them how to approach customers looking for a bag of coffee is: Listen to the customer. How do they like their coffee, how do they brew it themselves, do they have milk? Do they like their coffee fruity or nutty? Only then can our baristas decide what to offer to them. It is never a decision based on price but rather honesty. We want to fulfill our customers’ expectations every time. Anyone can make one sale of an expensive bag of coffee, but we want customers to come back every week and then just ask. ‘What’s good? Give me a bag of it, please.’ 5. Learn to walk away from a bad business. My grandma told me once: ‘Three things never come back in life: the arrow that you shoot, the word that you say, and the opportunities that you miss.’ Taking onboard that advice, I’ve tried not to miss any opportunity that has come my way but equally, learning to say no has been an incredibly important and hard lesson for me - and probably the most important one! If you have a business, I’d love to hear your lessons.

VIS IT

ww w. gr ai nb re we r

y.c o.u k

PHIL HALLS OF GRAIN BREWERY IN THE WAVENEY VALLEY ACKNOWLEDGES THAT TRADITIONAL PUBS MAY BE DISAPPEARING BUT IS CHEERED BY THE NEW GENERATION ALTERNATIVES

Where Did

That

Pub Go?

grain brewery -

B E E R

This is a micropub, following the wise words ‘keep it small and keep it simple’. You won’t get rich running a micropub, so, instead, the incentive to do so is often passion, job satisfaction, and creativity, which all translate into a worthwhile place to visit. Others to look out for are the Hop In in North Walsham, which I remember as a sweet shop in the 90s, or the Drayman’s Son in Ely, once a shop, and now the Three Blind Mice brewery’s micropub. More will come and I look forward to the day I can pull a pint in a telephone box. Alburgh, home to Grain Brewery, had three pubs. All three are long gone, but the village still has people, and those people still have a desire to walk down the road and meet up for a pint with friends. So on the last Saturday of every month, we have the brewery Open Day. I take people on tours of the brewhouse and fermentation rooms, we will often have a bit of live music, with hot food provided by our neighbour from the farm, Janet as the Flying Chef, and at the heart of this is the Taproom. When not being a bar, the space is usually full of unlabelled bottled beer, but we quickly transform it once a month into a charming bar serving a host of Grain beers. Head on up the road on another day and you’ll find Ampersand Brewery and Flint Vineyard with their own taprooms. It is heartbreaking to see a good pub close, but we are more resilient than that, and the days of going out for a beer are far from over. Inventiveness and creativity, but above all, friendship over a pint, will live on.

NO, THIS IS NOT GOING TO BE A MISERABLE ARTICLE bemoaning the decline of the British pub, and complaining that being a pub owner and a brewer is not necessarily the idyllic lifestyle some imagine it to be. I’m more pragmatic than that - times change, habits change, you move on, you adapt, you get on with it. Instead, this is a positive piece looking at a couple of the interesting things that have been happening in the drinks industry to fill that gap where the pub used to be. Not so long ago, the competition to a pub, was, well, another pub. Of course, this still stands true today, but the biggest competition comes from Netflix, smart phones, PlayStations, and all those easy pleasures that encourage us to stay in, instead of facing the effort of going out. Combine this with the way the supermarkets have caught up with current trends, as they tend to, and it can be an all too easy choice when you peer into your wallet. But we haven’t changed as a species, and our desire to chat, flirt, off-load, argue and laugh with others over a drink is still as strong as ever. We still want to go out for a pint of beer or a glass of wine but, damn it, where did that pub go? Where there’s an empty space, something will nearly always come along and fill it. The Chubby Seal is an interesting example of filling that void. A new customer of Grain’s, this converted opticians just off Holt High Street sells a few hand-picked beers, wines and gins, simple food, and all in a space the size of a pub’s pool table room. www.feastnorfolkmagazine.co.uk

0 P O 0.0 SH £3 E TH VER IN O ED D KY OK EN IS O SP H R B W TO H OU ER LIS Y T CH G N U EN H A VO NY IT W A N O

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OUR TOURS ST GEORGE’S TOUR 1 HOUR TOUR

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HARLING RD, ROUDHAM, NORFOLK NR16 2QW JUST 5 MINUTES FROM THE A11

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 Winbirri Reserve, Norfolk 2015, £13.99

Made from the Rondo grape variety, a hybrid grape, bred especially to flourish in cooler climates. No shrinking violet, this full-bodied red packs a punch you might not expect from a wine made here in Norfolk. A delicious oak barrelaged wine full of red fruit flavours, vanilla and spice.

Lanzerac Chardonnay, South Africa 2017, £12.99

A superb quality Chardonnay from the Stellenbosch region of South Africa. Layers and layers of flavours, including lemon, pineapple and oaky spicy notes. Full and luscious on the palate and a lingering finish that goes on and on.

Le Dolci Coline Rose Spumante, Italy, £9.99

A very tasty and refreshing sparkler from the same rolling hills of Northern Italy where Prosecco is produced. Summer aromas of strawberries and raspberries lift from the glass followed by a crisp, moreish taste and keeps you coming back for more!

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

norwich city of ale - B E E R

ALE

ALL ABOUT THe

SY OF RE

COMMS

REMEMBER THE THREE CS: COMPLEMENT This is where the flavours in the beer meld with the flavours in the food to create a perfect balance in your mouth. Delicate dishes, such as grilled chicken, work best with delicately flavoured beers, and stronger flavoured foods such as roast beef or steaks call for a more assertive beer. The intensity of flavour in food should match the intensity of the beer. CUT This is where the combination of the carbonation in beer and zesty hops refresh and ‘cut’ through oily or fatty foods. Cheese, oily fishes and fried foods all leave a coating of fat on the tongue. Beer cuts through this fat, and refreshes and cleanses the palate. CONTRAST This is where very different flavours in the food and the beer create a special combination. Good examples are fruity beers contrasting with chocolate puddings and pâté, or creamy desserts like vanilla cheesecake contrasting with the espresso like flavours in stouts and porters. D FLAME

www.cityofale.org.uk

Norwich City of Ale takes place from May 23 to June 2, with 43 pubs taking part, and seven trails to complete. To find out about the various events, anything from tap takeovers to tutored tastings, visit the website. The official launch party takes place at the Waterfront in Norwich on May 23, with dozens of local ales to try and specially brewed guest keg beers from Northmaen Brewery arriving by boat from twinned city Rouen. Visit www.ueaticketbookings.co.uk. www.feastnorfolkmagazine.co.uk

COURTE

VISIT

NORWICH WAS THE FIRST PLACE IN BRITAIN to create a city-wide beer week. But rather than a festival in a single marquee or hall, City of Ale takes place in numerous pubs. It takes people around the streets, exploring the nooks, crannies and treasures of the city, as well as enabling them to try the flavours of the region. Yet more than 20 years ago, beer was the poor relation of wine. There wasn’t much choice, it was generally served in pint measures, and tended to be drunk in volume, principally by men. As Dawn Leeder from City of Ale says: ‘How times have changed. There’s been an explosion in the number of breweries - there are 44 in Norfolk alone - and the variety of beers they produce is mind-boggling. ‘They range from the light and dry, to complex and fruity, to dark and smoky. They may deliver instant refreshment or delicious aftertastes. They may be to your liking or they may not be- but there’s enough variance for everyone to find something to love.’ She adds: ‘Local pubs, on top of the top-class beer offering, have a fantastic food range, too. Pair fine local ales with locally-sourced, delicious food and you have a great combination. Better, perhaps, than food and wine.’ Beer sommelier Annabel Smith has some quick tips on the basics of beer and food matching: The carbonation in beer can act as a palate cleanser, spritzy hoppy beers can cool the heat of fiery chillies, and malty beers complement most cheeses and roast meats.

PICTURES

AS NORWICH CITY OF ALE FESTIVAL TAKES PLACE THIS MONTH, EMMA OUTTEN HEARS ALL ABOUT MATCHING BEER WITH FOOD

THE NEXT BACCHANALIAN

FROM CHIANTI IN A STRAW FLASK, Mateus Rosé and Liebfraumilch in the 1970s, Sancerre and Beaujolais Nouveau in the 80s, big Ozzie Chardonnays and Kiwi Sauvignons in the 90s, Provençal rosé and Pinot Grigios in the noughties, right up to the current obsession with Prosecco – wine has always been about trends, fads and fashions. Inevitably, ‘in’ wines eventually suffer. Excess demand leads to over-production and a dilution in quality. The savvy wine drinker, along with the profit-chasing wine merchant, will always be on the lookout for what the next ‘big thing’ will be. So if you want to be ahead of the curve, here are six things you should be putting in your glass this spring.

BIG

BEAUJOLAIS Have we at last been allowed to forget the abomination that was Beaujolais Nouveau? The PR man in me applauds the successful marketing campaign, but the wine drinker in me has always regretted the immeasurable harm done to a whole wine region by the creation of a single day designed to celebrate that trivial, bubblegumflavoured atrocity. Fortunately, the marketing men have been put back in their box, and finally Beaujolais - proper Beaujolais - is coming out of the shadows. The region produces more than a million hectolitres of wine every year, more than the rest of Burgundy put together, and all from one grape: Gamay. This fruity, thin-skinned variety is turned into the distinctive Beaujolais style via a unique method of winemaking called carbonic maceration. Those in search of quality should seek wines from one of the 10 village appellations (Brouilly, Chénas, Chiroubles, Côte-de-Brouilly, Fleurie, Juliénas, Morgon, Moulin-àVent, Regnié and St-Amour), and don’t be afraid to serve them cool, but not chilled.

Andy Newman turns trend-spotter as he predicts what people will be clamouring for in their glasses this year

CRÉMANTS Those tiring of the Prosecco hype (and noticing that decent quality bottles at affordable prices are increasingly difficult to find) are quietly turning their backs on the northern Italian fizz and finding value elsewhere – notably in Crémants from different regions of France, such as Jura, Bourgogne, Alsace, Bordeaux and Limoux). The wines vary from region to region, but all benefit from strict regulations when it comes to things like low yields, whole bunch pressing and minimum time spent on their lees.

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C O L U M N

Many Crémants are made using the same method as Champagne, and for me the best quality is found in Alsace, Bourgogne and Limoux – although when you can get fizz as spectacularly good as Aldi’s Crémant du Jura (currently £8.29 a bottle), Italy’s Prosecco makers should be quaking in their boots.

and a pressing need for foreign currency is seeing a concerted push to boost exports, and we may end up the winners in this equation. In the last 30 years there has been massive investment in modern winemaking technology, with newly-skilled winemakers making the most of Greece’s many native grape varieties. Gutsy flavours may mean that many Greek wines lack the finesse of those from some other countries, but that hasn’t stood in the way of blockbuster 15% abv Shiraz wines becoming wildly popular, has it?

ENGLISH RED WINES Climate change is perhaps the most serious threat facing our planet, and the world of wine is not immune. Winemakers in many regions are having to cope with increased frequency of extreme weather events such as drought, hailstorms and flooding. But hey, every cloud has a silver lining, and one of the few beneficiaries of global warming has been the English wine industry, and increasingly, those who are making red wine. Red grapes need more sunshine to ripen than white grapes, which is why the vast majority of our domestic production is of white wine. But that’s changing: no longer are red grapes the preserve of Cornish winemakers. Even in relatively northerly Norfolk, such as at Surlingham’s Winbirri, you will find significant plantings of grapes such as Regent, Dornfelder and Rondo, and even Pinot Noir.

PINK GIN OK, not strictly wine, but a big trend nevertheless. Traditionally, a pink gin was made by adding Angostura bitters to ordinary gin; the new trend is gins which are themselves pink, through the addition of aromats such as cherry, strawberry and peach. The latest example of this trend comes from Norfolk’s own Boadicea Gin, which last month launched ‘Rosa’, a pink gin which is vapour infused with subtle notes of peach and cherry. Try it with hibiscus tonic, THREE WINES or with Champagne ANDY HAS ENJOYED or Prosecco. THIS MONTH

PICPOUL DE PINET It only gained Appellation Controllée status six years ago, but the ‘Muscadet of the Midi’ is rapidly becoming one of the trendiest white wines around - and for once, the wine deserves the hype. The Picpoul grape has a long history in the Languedoc (‘it is also known as ‘Piquepoul’, which means ‘lip-stinger’ in the local dialect, reflecting the grape’s natural high acidity), and Picpoul de Pinet is one of very few French appellations named after the grape. Made in a compact area around the inland lagoon L’Etang de Thau, Picpoul de Pinet should be fresh, zingy and even slightly salty – it is the perfect companion for the locally-produced oysters. Look for aromas of blossom, and citrus and green fruit flavours The danger is that its growing popularity will lead to over-production and a dilution of the tangy acidity which is its trademark. The good news is that this hasn’t happened yet, and bad Picpouls are rare.

Côtes Catalanes Grenache, Domain Jones, 2016 (Wine Society, £15) From Maury in the Roussillon, this is not the sweet wine that region is known for, but a full-bodied, intense red, boasting raisins and bramble fruit on the nose, and big tannins, cherry and dried fruits on the palate. If you are about to get your barbecue out for the first time this year, this is a wine which will keep you warm once the sun goes down.

GREECE A left-field prediction, this, but you heard it here first: Greek wines are due their time in the sun. Greece has far more really good quality wines than many people realise; it’s just that they have traditionally been consumed at home. A combination of continuing domestic austerity

Domaine Les Roches Bleues Reserve de Vielles Vignes Côte-de-Brouilly 2016 (Bakers & Larners, £11.99) Shows what complexity Beaujolais can offer: sweet glacé fruit, liquorice, cherries, spices and even tar on the nose, with plums, black pepper and herbs on the palate. Really quite robust, savoury tannins – a serious wine, not a fruit bomb (and all the better for it). Taste The Difference Chablis (Sainsbury, £11) Made by the Union des Viticulteurs de Chablis, a respected cooperative who also supply Tesco (where you will pay a £4 premium for a wine from the same stable). Bright, pale straw in colour, with mineral, citrus and pear drop aromas. A lovely acidity on the palate, with fresh minerality, and lime fruit – a tremendous balance. It’s really hard to find decent Chablis at this price point, so look no further.

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GiG PRO for Cocktails Cocktail making has become an art form, with professional Mixologists often likening the process to a kind of alchemy. GiG PRO is your bar's secret weapon, making sure you get that unique blend of magic every time. GiG PRO is an automatic dispenser that works with an integrated tablet containing 75 cocktail recipes pre-programmed and ready to dispense. The simple functionality of the app allows you to dispense the precise measurements needed for each one, to the exact millilitre. Easy to Use READY IN MINUTES Beautifully designed in Italy, GiG PRO is an automatic dispenser that sits easily on any bar counter, creating an instant cocktail station. Just place it on the bar counter, connect, and it's ready to go. No need for structural installations, it integrates seamlessly into any kind of bar. Save Immediately YOU'RE IN CONTROL The simple functionality of the app allows you to dispense the precise measurements needed for Cocktail, Mocktail or Juices, to the exact millilitre. Save up to 20% on ingredients costs. GiG PRO will automatically record and measure usage, so you can keep track of the amount and type of cocktails served each day and the ingredients used. Converted into easy-to-read statistics, these stats are all stored in the cloud and easily accessible online.

How it works EVERYTHING'S EASY Program in your cocktail list and each one will taste exactly like the first inspired, Eureka-moment cocktail. Cocktails can also be dispensed into a shaker, so bar staff can still show off their air skills and entertain the crowd. With GiG PRO you can connect up to 5 liqueurs, juices, purĂŠes or syrups through completely separate channels, making for a flawless, easy process. THE RESULT? Impeccable cocktails, mocktails and juices without a drop wasted. App EVERYTHING YOU NEED In the app you'll find detailed recipes outlining how to prepare the best international cocktails. You can edit these or add your own twist to a classic, should you wish. Each recipe has a stepby-step guide, detailing the type of glass to use, the amount of ice needed and even the right garnish to add that finishing touch. Avoid waste SAVE UP TO 20% Choose a cocktail, press a button and the mix is automatically prepared; it takes on average 5 seconds to prepare a cocktail with different ingredients. Thanks to GiG PRO you can be fast, avoid waste and unwanted overpours, saving up to 20% on the cost of ingredients.

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food and wine pairing

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OUR WINE EXPERT STEVE HEARNDEN IS LOOKING FORWARD TO THE BBQ SEASON BEGINNING IN EARNEST THIS MONTH

MAY IS GENERALLY THE START date for the BBQ season. We can sit outside and eat our new season lamb cutlets and perhaps drink some lighter wines. Plastic glasses do not enhance the wine at all and so, against all health and safety rules, I have always drunk wine from a glass, even outside! At one of my wine classes on the Wine Appreciation course I ran from here, we tried a Beaujolais rosé, 2017. I was trying to explain how the Gamay grape converted well when it became a rosé wine. A light rose coloured wine, with aromas of cherry, touched by a little vanilla, on the taste, the cherry came through but had the addition of a little spice - a perfect accompaniment to lightly barbecued lamb. This wine is part of the sixbottle Beaujolais offer, at just £60 for the case – in other words, a bargain at just £10 per bottle. Next, I thought that I would stay pink as, for me, it does signal summer wines. I will, of course, drink a full bodied red in the heat but trying something different adds to the spice of life! And so my second choice for the BBQ would be the Gris de Gris from the Languedoc region of France. This is produced from the Grenache grape variety, which will give the wine its solid flavours. Spice

and summer fruits abound, all wrapped up with a little violet and clove – it’s quite complex for such a soft, pink wine. I must confess the bottle shape and label did catch my eye, too! At £10.80, this is a truly great wine at a truly great price. I also recommend the vegan wine from Domain Les Chemins de Bassac - Isa Rose 2015. I have written about the red and white Isa wine but the rosé is a fairly deep colour with spice and soft fruit on the nose. This is followed quite simply on the taste, too: a little spice and summer fruits with very balanced acidity. A very refreshing wine and should the barbecued lamb have a little spice, then this wine will blend with it perfectly. It is another wine at £10.80 a bottle. Plus this wine also features in my mixed case offer. Be bold and go pink!

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

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ABOUt! t A PRIZE toSHOU

WIN

NCE CHA

C O M P E T I T I O N

THIS MONTH WE’VE TEAMED UP WITH POTTERS RESORT ON THE NORFOLK/SUFFOLK BORDER TO OFFER ONE LUCKY READER A CHANCE TO WIN AN OVERNIGHT BREAK TO SEE LULU!

The Prize

k, for One lucky reader will win a One Night Brea as well As . 2019 7, July on live Lulu two, to see break evening and late night entertainment, the five includes comfortable accommodation, a ight midn a s, wine ted selec course dinner with ties, facili re leisu and ts spor the of dish, use activities and breakfast.

SCOTTISH SINGER-SONGWRITER, actress, TV personality and businesswoman, Lulu is making her debut at Potters Resort on the Norfolk coast on July 7 and you can be in with a chance of seeing her live. Lulu was one of the biggest female stars of the 60s and has been in the music industry for more than 50 years. The only British female solo artist to appear in the charts for five straight decades, she has enjoyed a successful career with hit singles including a cover of the Isley Brothers’ Shout; The Boat That I Row and 1968 Eurovision Song Contest hit Boom Bang-a-Bang. She made her film debut in To Sir, With Love and in 1974 Lulu sang the title theme to the James Bond feature, The Man with the Golden Gun. In 1981, she was nominated for a Grammy Award for Who’s Foolin’ and later had chart success when she featured on Relight My Fire with Take That. She has recently received rave reviews for her performance in the West End in 42nd Street. Five-star Potters Resort at Hopton-on-Sea is a family business operating for almost 100 years. As well as One Night Breaks featuring star acts such as Jason Manford, Collabro and David Essex OBE, the Resort runs a range of family breaks, weekend and midweek breaks.

How to Enter:

Simply answer the following question: Song What was the name of Lulu’s Eurovision hit? Contest .co.uk Enter online at www.feastnorfolkmagazine over 18s to open is It This prize is valid on July 7, 2019. apply. rules n etitio comp lk Norfo t only and normal Feas May 31, is date g closin The final. is ion decis r’s The edito m. 2019, when a winner will be selected at rando For information on Potters Resort call the Reservations team on 0333 3207 497 or visit www.pottersholidays.com

S T A Y C A T I O N

THE LION, THURNE

ST BENETS ABBEY PHOTO CREDIT BROADS AUTHORITY

richardson's boating -

Taking The

Plunge

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BOATS AT LUDHAM

THE WHITE HORSE NEATISHEAD

AFTER 30 YEARS IN NORFOLK, SARAH HARDY HAS NEVER TRIED A BOATING BREAK ON THE BROADS UNTIL NOW! BUT HOW DID SHE GET ON - AND DID THE DOG LIKE IT?

THE CRYSTAL HORIZON BOAT

HOW HILL PHOTO CREDIT JAMES BASS

richardson's boating -

VISIT

www.richardsonsboatingholidays.co.uk COMING FROM THE STEEL CITY OF SHEFFIELD, I grew up without much access to water sports or pursuits - a trip to the beach was a pretty rare occasion. So coming to live and work in Norfolk was quite a revelation and I have certainly grown to love living near the sea. And I have been on The Broads many times, including chartering a Wherry for a special birthday. But actually hiring a cruiser for a few days R&R has escaped me - when the children were younger I think I worried about them falling in as they were always such a handful. But now, the chance to escape for a few days, with nothing but wildlife, the gentle whirr of the engine and deciding which pub to stop at next, to occupy my thoughts, seemed irresistible. There is so much choice: where to sail from, which company to opt for, what sort of boat and more. My basic requirement was simple a boat that was idiot proof and if the dog could come too, so much the better. Stalham-based Richardson’s Boating Holidays selected Crystal Horizon for us which is a dog friendly boat and has two cabins and two shower rooms so there’s plenty of space. There’s also a well equipped kitchen, a dining and chill out area, sliding canopy and plenty of outdoor www.feastnorfolkmagazine.co.uk

S T A Y C A T I O N

seating, and two tellies should you need to keep in touch with the outside world of soaps, Brexit and more. We resisted the temptation! We were given a fair bit of tuition and taken on a test drive before we were let loose on our own. My knot tying skills were very poor but the boat itself is fairly easy to drive - you just have to remember that it is longer than a car! With speed limits of 4 and 5mph, you can’t go too mad and most people are keen to help if you get stuck mooring up and need a bit of advice. We set off from Stalham and within minutes saw a kingfisher which was literally perfect! In fact, most of our trip saw us accompanied by herons, coots and more. But there is so much to see and so many places to visit. Just think about it - everywhere from Great Yarmouth through to Hickling. There’s Bewilderwood, Fairhaven Gardens, How Hill, and Wroxham Barns. And so many pretty villages to just potter around, like Ludham or Coltishall. And one thing that I have to admit enjoying very much was having a great view of some of the area’s stunning waterside homes. You don’t see many of them from the road and there are some real beauties, ranging from chocolate box pretty thatched ones to modern architectural splendours! I think it can be tempting to go mad and do too much sailing; for me, three or so hours a day is about right, as it is lovely to just moor up and soak in the scenery, or hop off and do some exploring. If I’m honest, I planned much of our schedule around pubs and various eateries. We moored up one night near The Lion at Thurne where we had a great supper and simply strolled back to the boat, patiently waiting for us at the village staithe. Another time we stopped at Irstead, a really pretty hamlet near Barton Broad. From here we walked a couple of miles to Neatishead where we ate at the White Horse, tucking into their house burgers with relish - it must have been all that fresh air. I also loved our stop at St Benet’s Abbey, walking around the remains of the medieval site and then onto Ludham Bridge where The Dog provided a good refreshment stop for us - and our dog, Bella. Indeed, Bella the border collie enjoyed her mini break as much as my husband and I did, often sitting in the driver’s seat. Our few days were very enjoyable and I can see why people get hooked. I loved keeping everything ship-shape in the boat but was less keen on mopping the decks, I have to admit. The chance to just slow down, sit and watch some beautiful scenery, and think is, of course, priceless. A 3-night off-peak boating break for up to four people with Richardson’s Boating Holidays costs from £233. For more information call 01692 668981.

ITALYâ&#x20AC;&#x2122;S

foodie

EPICENTRE ANDY NEWMAN HEADS TO BOLOGNA, A CITY SIMPLY PACKED WITH FOODIE TREASURES

bologna -

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T R A V E L

BASILICA DI SAN PETRONIO IN THE PIAZZA MAGGIORE

WORLD

STUNNING PASTRIES AT THE MERCATO DI MEZZO

TASTING AR TISANAL BE ERS AT EATA LY

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LTHOUGH JUST 37 MINUTES BY TRAIN from the tourist hotspot of Florence, the ancient city of Bologna has not grabbed the city break imagination in the same way - and it’s all the better for that. Largely free of the heaving masses of visitors which blight Italy’s principal tourist destinations, Bologna nevertheless has a huge amount of history, art, architecture and beauty, providing plenty to keep the weekend visitor occupied. So, of course, you will want to climb the 498 steps of the Torre degli Asinelli (one of Bologna’s 120 medieval towers built by rich families as nothing more than status symbols) to enjoy an unparalleled view of the city and, weather permitting, the foothills of the Alps beyond. Naturally you will want to take in the enchanting network of medieval churches at Santo Stefano, and be awed by the Basilica di San Petronio, one of the most imposing of Italy’s Gothic Churches (which was originally designed to be bigger than St Peter’s in Rome, before Pope Pius IV stepped in to preserve the Vatican’s architectural supremacy). You will also want to take in the art at the Pinacoteca Nazionale, be wowed by the oldest university in Europe (yes, Oxford and Cambridge are Johnny-come-latelies), and climb the world’s longest portico (3.8km) to the hilltop sanctuary church of San Luca. But if you have chosen Bologna for a visit, then the main reason you are here is for the food - because even in the land of gastronomic plenty that is Italy, Bologna stands out. This is the epicentre of Italian food. This is the city that the rest of Italy refers to as La Grassa (‘the fat one’). This is foodie heaven. So forgive me if I leave www.feastnorfolkmagazine.co.uk

describing the tourist attractions to the guidebooks, and instead concentrate on how you can make the most of this gastronomic mecca. Bologna is the capital of the Emilia Romagna region of Italy, from where Parma ham, Parmesan cheese, mortadella, tortellini, lasagne and so much else originates. This, then, is a city more or less completely devoted to the enjoyment of food and wine, where you can’t walk more than a few paces down any street before finding another opportunity to taste the region’s bounty - and it’s also home to the world’s largest food park, Eataly World. A great place to gain an overview of everything that is great about Bolognese cuisine is the Mercato di Mezzo, right in the heart of the Quadrilatero district, and just a few steps from the Piazza Maggiore. A market since the middle ages, after the unification of Italy it was transformed into the city’s first indoor food market In the late 20th century it was abandoned and stayed that way, unloved, for more than two decades, until it was renovated in 2014. What has been created here is nothing less than a showcase for everything that is good about the region’s food. Try any number of Emilia Romagna’s wines at the wine bar, or grab an artisanal beer in the cellar bar. Get yourself some handmade pasta, or fish cooked in front of you, or proper pizza, or stunning pastries, or ice cream, or just a coffee, and take it to one of the communal tables in the middle and enjoy food and drink in its purest form: without ceremony, without formality, and in the company of others for whom the food is the thing. The Mercato di Mezzo is right in the heart of the Quadrilatero, the maze of alleys tucked away to the east of the Piazza Maggiore. As has been the case since

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RESERACHING LOCAL WINES AT THE MERCATO DI MEZZO

orld.it/en ld: www.eatalyw l FICO Eataly Wor Bologna’s centra m fro t ec dir ns to the park of tours ty rie va a is e A shuttle bus ru er but th Entrance is free, rately. railway station. are charged sepa ich wh ps ho rks and wo appagallo.it agallo: www.alp Restaurant Papp t: Portici Restauran urant en/i-portici-resta m/ co el. ot cih rti http://www.ipo Pescherie avature and Via , between Via Cl zo ight ez dn M mi di to to m ca 0a Mer ery day from 8.3 Vecchie; open ev oni.it w.salumeriasim Via Drapperie: ww ni, lessons mo rs Si fe ia of o er Salum ant, Simoni als ops and restaur ro district. sh te e rila th ad as ll Qu e we th As urs of d gastronomic to in charcuterie an www.feastnorfolkmagazine.co.uk

medieval times, this is where the Bolognesi come to shop and eat, buying the freshest of ingredients from shops whose produce spills out onto the narrow alleyways, and partaking of a plate of charcuterie from salumeria such as Simoni, where whole hams hang from the ceiling and huge wheels of Parmesan and massive mortadella adorn the windows. The Quadrilatero can easily occupy a whole weekend for the committed foodie, but if you want to gain a comprehensive insight into the region’s food and drink heritage, then you need to take the shuttle bus to the city’s fiera (conference) district, where you will find the astonishing one million square foot Eataly World - the world’s biggest food park. Here you will find 14 working factories, producing everything from mortadella to cheese, chocolate to biscotti. Each can be visited, and most run workshops where you can learn the secrets of (for example) handmade tortellini or artisanal gelato. Dozens of stalls provide the opportunity to sample the region’s finest produce, and there are enough restaurants here to keep you going for a month. And that’s before you visit the working farm, the truffle grove, and the multi-media rides which delve into all aspects of Italian food and drink. Back in the city, you certainly won’t want for places to make the most of that regional produce. For the archetypal tortellini in brodo (stuffed pasta served in broth), you will do no better than Pappagallo, in the shadow of the landmark Due Torri, a charming old-world restaurant where Bolognese cuisine is very much to the fore. For a real treat, head north of the Piazza Maggiore to I Portici, where up and coming chef Emanuele Petrosino has already earned a Michelin star. Located in a former cabaret café, here those fabulous local ingredients are combined with great creativity. The dishes are as beautiful as they are delicious, and although it’s rather more formal than you might expect in Italy, the food is definitely worth it. In the end, though, you don’t need to push the boat out to enjoy the best that this amazing region has to offer. More than anything, Bologna is about wandering its covered porticos and narrow alleys, discovering foodie treasure after foodie treasure, and joining the locals over a glass of Sangiovese from the surrounding hills, a plate of fabulous charcuterie, or a bowl of the freshest pasta. You sense the locals want to keep it for the serious foodies, and that’s fine by me.

Farmers’ Market on the first Saturday of the month. We do a few events over the summer too: this year it’s Reepham Food Festival, Felbrigg Hall’s Made In Norfolk, The Aylsham Show and The North Norfolk Food Festival at Holkham.

Proudly Norfolk -

C O L U M N

VISIT

www.perfectpie.co.uk

PIESMADEPERFECT SARAH PETTEGREE IS THE BRAINS BEHIND BRAY’S COTTAGE PORK PIES, BASED ON THE BAYFIELD ESTATE, NEAR HOLT. HERE SHE EXPLAINS WHY SHE SWAPPED MANAGEMENT ACCOUNTANCY FOR SOMETHING A LITTLE MORE FUN! What were you doing before you started Bray’s Cottage Pork Pies? When I started the business 12 years ago I was a Chartered Management Accountant (trying hard to make it as exciting as possible). I trained at HMSO in Norwich and then worked as a consultant in some fascinating businesses around Norfolk, but was longing to create my own. Management Accountants analyse the financial nuts and bolts of businesses from the inside, so it turned out to be a fabulous boot camp. Where are you based? Pie HQ is a beautiful converted flint barn on the Bayfield Estate, between Holt and Cley, surrounded by fields and wildlife, overlooking the sea, so it’s magical for taking our puppy for walks on the beach after work. We’ve got a wonderful and talented little team and have lots of fun. What can you tell us about your pies? I didn’t want to recreate the traditional pork pie sold in supermarkets, so I started from scratch and made them the way I liked them. I created a delicious (top secret!) seasoning from herbs and spices and add smoked bacon to the fresh pork. We make them by hand and bake each one by eye, slowly, in a

lovely old bread oven. I grew up in the Midlands eating pork pies but never liked the jelly, so mine are jelly-less. Can you describe the range? I’m all about flavour. We make pies with onion marmalade (our fabulous best seller), and other varieties with sweet chilli, chorizo, piccalilli (from Monty’s at Reepham) and Black Pudding (from Fruit Pig, the other side of King’s Lynn). In the spring I pick wild garlic to mix in; in the summer we make one with fresh lemon, parsley and garlic; in the autumn we use apples from Sandringham and our winter one is the delicious fig and orange. We make a plain pork pie too (although I resisted for years), which we call The Naked. We understand you do pies by post? We have a very busy mail order business through our own website, and a special range on Not On The High Street. We send them all around the UK. Where can people find your pies? Good independent retailers, cafés and pubs, including all the best places in Norfolk and Suffolk. We have our stockists listed on our website (it also doubles as a foodie guide to the East!) and we do the unmissable Creake Abbey

How popular are your celebration and wedding pies? Really popular, and growing fast! We make lots of wedding pies and they have been served everywhere from castles and stately homes to village halls. We make large, lettered, celebration pies for all sorts of special occasions around the country such as birthdays, office parties, christenings - and a surprising number of successful marriage proposals have been made via the medium of pie. The celebration pies are always fun, we have some very witty customers and we’ve even baked pies with some very cheeky messages on. What can you tell us about your courses? I teach pie courses at Tim Kinnaird’s Macarons and More Cookery School in Norwich. We do it as a double act and people go home with fabulous pork pies and puff pastry sausage rolls that they have made themselves (as well as being served a wonderful lunch by Tim). Do you cater for vegetarians/vegans at all? We don’t at the moment - we’ve kept the business very simply about pork and pastry, and are trying to be the best at that. Any future pie plans? We’ve always got plans bubbling away, mostly about even more interesting flavours and crazy celebration pies. How has becoming a member of Proudly Norfolk Food and Drink helped you? It’s a terrific organisation of like-minded people who really care about what they do and about Norfolk. So for me it’s a forum for us to work out what we can all do together to make ourselves stronger, keep close, and be ready to help one another, and together really get the message out about how truly wonderful Norfolk produce is, both within the county and across the UK - and maybe the rest of the world. This column is supported by Proudly Norfolk Food & Drink and highlights its members. For more details, visit www.norfolkfoodanddrink.com

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hatever the venue, make food the heart of your celebration! At Brasted’s we work with our wedding couples to design the perfect dishes the venue, Our make food the heart of your celebration! Brasted’s work withthe our wedding couples the produce perfect dishes to reflecthatever their personality. multi-award-winning chefs then bringAtyour menu we to life using abundance of local to anddesign seasonal right to reflect their personality. Our multi-award-winning chefs then bring your menu to life using the abundance of local and seasonal here on our doorstep. Leave it to our Front of House team to add the flair when serving and you are guaranteed a wedding breakfastproduce like no right other. here on our doorstep. Leave it to our Front of House team to add the flair when serving and you are guaranteed a wedding breakfast like no other.

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Feast Norfolk Magazine - Issue 36 May 2019

Articles inside

Having your Cake