Feast Norfolk Magazine - Issue 39 September 2019

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RECIPES

Hugh Somerleyton futureproofs Fritton Lake

Miele releases its new Generation 7000 series of appliances. New features include ‘TasteControl’ no more over cooking, ‘SmartSelect’ full surface induction hobs and the most powerful steam oven to date.

Gerald Giles is the region's only dedicated Miele Centre, with over 60 appliances on display.

In the central Norwich showroom, you can experience live, working demonstrations by our friendly, knowledgeable staff of nearly every appliance type, from ovens to warming drawers, washing machines to dishwashers, coffee machines and everything in between.

Visit us for a demonstration today.

16-20 Ber Street Norwich Norfolk NR1 3EJ

(Opposite John Lewis) Open Mon to Sat 9am to 5:30pm t: 01603 621772 e: sales@geraldgiles.co.uk

www.geraldgiles.co.uk

GilesElectrical

@GilesElectrical

SEPT 19

BOX OFFICE: (01603) 63 00 00

Tues 3 - Sat 7 Matthew Bourne’s ROMEO & JULIET A passionate and contemporary re-imagining of Shakespeare’s classic love story from award-winning New Adventures

Fri 13 RIP IT UP 70s A groovy evening of singing and dancing from Louis Smith, Rachel Stevens (S Club 7), Melody Thornton (Pussycat Dolls) and Lee Ryan (Blue)

Sun 29 DES & JIMMY Two legends of television, show-business and the Royal Variety Performance reunite for one night only!

Mon 30 ARMISTEAD MAUPIN The legendary LGBT activist and author of ‘Tales Of The City’ comes to Norwich for his first UK tour

Tues 17 - Sat 28 KINKY BOOTS A heart-warming and hilarious musical which takes you from the factory floor to the glamorous catwalks of Milan

Kinky Boots

Sun 8 SIR MICHAEL PARKINSON Celebrating the life and career of a man who has interviewed the most important cultural figures of the 20th and 21st centuries

Wed 11 & Thurs 12 IN THE NIGHT GARDEN Magical family show based on the ever popular children’s TV programme

Tickets from £10 www.theatreroyalnorwich.co.uk THEATRE STREET, NORWICH NR2 1RL

CONTENTS

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Emma Outten and her daughter head to Shambles Café Bar Bistro in North Walsham for lunch in the courtyard

Editor's Letter

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ELCOME TO OUR new September issue which has had a little refresh nothing too drastic but we like to keep up with design trends and we all need a little make-over, from time to time!

I hope you all had a great summer - the team here at Feast enjoyed some time away from the coalface - you can read about my trip to Carcassonne in the south of France, where the fruit and veg market was something to behold.

Such apricots, cherries and figs! Wow! This issue sees us finding out a bit more about Michael Chamberlain, the head chef at The Victoria Inn at Holkham, we catch up with Hugh Somerleyton and his ongoing plans for his estate, and we step inside the wonderful Wolterton Park, a stunning site between Aylsham and Holt, which is currently being restored to its former glory.

What our children eat is of great interest to us all and we hear about a Sheringham teacher’s Good Mood Food campaign, Sara Matthews suggests healthy ideas for packed lunches and our nutritionist Catherine Jeans tells us our little ones need a ‘rainbow diet’.

We have some delicious recipes - one for mussels which are just coming into season, another which uses courgettes which are so plentiful at the moment and another using Yare Valley Oils’ new sauces.

And finally, don’t miss our great competition with Adnams. The winner of our June issue competition with the English Whisky Company was Ken and Carol from Breckland. Many congratulations!

SARAH HARDY

HERE'S WHAT YOU WILL FIND IN OUR JAM PACKED SEPTEMBER ISSUE...

What’s On

Interviews

Summer’s not over just yet, and we have the foodie events to prove it

This month’s Big Interview is with Hugh Somerleyton, on how he is looking to the future and transforming Fritton Lake

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Norfolk Restaurant Week begins next month – we provide a preview

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. Our news round-up keeps you in the loop with what’s happening

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Noirwich, the Crime Writing Festival, culminates in a Bloody Brunch!

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Angela Pleasants, food and nutrition teacher at Sheringham High School, has launched a Good Mood Food campaign and hopes other Norfolk schools will follow suit

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Debut Restaurant at City College Norwich is open for business after the summer and there’s plenty for diners to look forward to

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Features

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sarah@feastnorfolkmagazine.co.uk

what' s INSIDE

RECIPES

Hugh Somerleyton roofs futurep Fritton Lake

COVER STORY

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In season: mussels. Enjoy Briarfields’ easy recipe for this classic Norfolk delicacy

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This month’s photo essay focuses on the restoration of Georgian gem, Wolterton Park

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Michael Chamberlain of The Victoria Inn on the Holkham Estate, has all the answers for our Chef Q&A

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Rick Stein with his Secret France heads up the cook books this month

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Our new kitchen column, with Kestrel Kitchens, looks at the key trends for this important room in 2019 and beyond

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Rachael Parke, front of house at No Twenty9 in Burnham Market, introduces us to the concept of the ‘hospitali’tree’

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Recipes

Free from recipe writer Sara Matthews suggests a timely lunchbox alternative as we all go back to work and school Our gadget and gizmo guide jazzes up your packed lunch box!

The Proudly Norfolk column raises a glass to Johnny Wyndham, who runs wine tasting and mobile bar hire business, VanVino

Eating Out

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Sarah Hardy and her mate Debbie tuck into a post dog walk breakfast at Highway Garden and Nursery, just south of Norwich

Columnists

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Vegan writer Julia Martin tells us about keeping her catering company eco-friendly

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Hold onto summer with the help of our new interior column from Dovetail Interiors

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Roger Hickman argues that salt is worth its salt in his ask the expert forum

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Harry Farrow of The Hero in Burnham Overy Staithe has a seasonal hake recipe for us which also uses courgette

José De León Guzmán of the Kofra coffee company reveals his plans for the next five years

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Andy Newman leaves his comfort zone and indulges in a gin tasting dinner instead of wine!

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Beer sommelier Robin Parker reviews a beer and vegan food pairing event at BrewDog Norwich

Sarah Hardy ticks something off her bucket list: a trip to Carcassonne and its citadel, a worthy UNESCO World Heritage Site

Competition

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Adnams will raise your spirits this month with a terrific prize: a comprehensive selection of some of their award winning vodkas, gins and more!

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Michael Chamberlain of The Victoria at Holkham has a tasty pigeon salad recipe for us this month

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Adnams is celebrating after winning Gold Outstanding for its Rye Malt Whisky in this year’s International Wine and Spirit Competition

We stay at The White Hart at Hingham, a glorious former coaching inn with very friendly owners, stylish surroundings and great food

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Gardening

Drink

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Our spotlight falls on Strattons Hotel in Swaffham, a family-run business with plenty of flair!

Brasted’s Restaurant in Framingham Pigot is offering a rack of lamb dish with spiced couscous

Kevin Morris of Bawdeswell Garden Centre wants to get us planting fruit trees - so we can all enjoy plenty of apple pie!

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Nutritional therapist Catherine Jeans looks at the latest research into children’s nutrition

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Jarrold’s Nick Harris champions the Sunday roast and urges us all to ‘host your own roast’ at The Exchange restaurant

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Yare Valley Oils, based in Surlingham, offers two recipes which include its new sauces

MEET THE TEAM...

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Hanneke Lambert, Designer studio@feastnorfolkmagazine.co.uk Rachael Young Senior Account Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Samantha Mattocks Account Manager | 07795 023928 samantha@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Catherine Jeans, Julia Martin, Roger Hickman, Nick Harris, Rachael Parke, José De León Guzmán, Andy Newman, Sara Matthews, Charlotte Fawkes, Clare Buller, Robin Parker, Keith Morris, Angela Pleasants

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SEPTEMBER 2019

SPOTLIGHT

Strattons Hotel

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Strattons FA L L I N LOV E W I T H

AWARD-WINNING INDEPENDENT AND FAMILY RUN STRATTONS HOTEL IN SWAFFHAM HAS GOT IT ALL, HASN’T IT? AS IT CELEBRATES ITS 30TH ANNIVERSARY NEXT YEAR, EMMA OUTTEN STEPS INSIDE www.strattonshotel.com

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STALLS SUITE

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ITH 14 ECLECTIC HOTEL and self-catering

rooms, an award-winning restaurant, a café and deli, plus an interiors and lifestyle shop, Strattons Hotel in Swaffham is so much more than the sum of its parts.

It’s something of an all-inclusive venue, where you could eat all day and then stay all night, offering accommodation, breakfast, lunch and dinner, as well as traditional Norfolk afternoon tea, with pet friendly, child friendly and family friendly bedrooms.

So far, so very inclusive.

Sitting in a quiet, yet central, private close in the town, the place has got quite a history, as the earliest record of Strattons is on the 1797 Faden’s map, which clearly shows a T shape and a driveway straight up to the front door.

Les and Vanessa Scott, who met at Art College in the late 70s, bought it in 1990 and, with their artistic flair, have transformed it into the award-winning luxury boutique hotel it is today.

Unsurprisingly, with their background, the hotel is full of beautiful things collected and loved over the years by the couple.

SEPTEMBER 2019

Extensive renovation has taken place over time, using period and conservation materials, working with local skilled artisans who have the craftsmanship, sensitivity and sympathy for old buildings - Les and Vanessa clearly feel they are caretakers rather than owners of this unique listed building.

They champion an award-winning environmental ethos, with sustainability at the very heart of the business (don’t even bother mentioning single-use plastic – Strattons have long since been ahead of the game).

It’s not really hard to see why it was named THE romantic choice by the editor of the Good Hotel Guide earlier this year. The bedrooms and suites are all very sumptuous and very individual: imagine a carved fourposter bed; an open fire; a freestanding bath at the foot of the bed with room for two; a cow hide or two; a huge private decked balcony, and you get the picture.

As for food, well, good food has always been a vital ingredient of Strattons’ delivery and an important connection with its rural location. The restaurant, with its 40 covers, has won many awards and accolades for it delicious food and the pursuit of only the best ethical and purest local ingredients served in a contemporary English style.

The restaurant is situated in the semi-basement, an area referred to as The Rustic from the Palladian fashion for decorating the lower ground floor facade with rusticated stone.

Food style is Modern British, using the best local, fresh ingredients – organic wherever possible – and including vegetables, salad leaves, and herbs from their own gardens. Everything is made daily on site enabling them to cater for all dietary requirements including coeliacs, vegetarians, diabetics, vegans and allergies.

The guiding principle is quite simply to source and prepare the fabulous seasonal produce on their doorstep, real food with true flavours. The unique geography and climate of the Brecks - it is the driest part of Britain - yield some interesting crops from asparagus to blueberries.

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THE RESTAURANT

COCCOES CAFÉ DELI

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SPOTLIGHT

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DIARY DATE S

Strattons Hotel

August 31 - Head chef Daniel Freear will be appearing at the North Norfolk Food and Drink Festival in the Walled Garden at Holkham Hall Throughout September - a Roald Dahl themed traditional afternoon tea takes place at Strattons Hotel Throughout October - a Beetle Juice themed traditional afternoon tea takes place October 20 - Bottomless Brunch Club October 28-November 10 Strattons will be taking part in Norfolk Restaurant Week

SEPTEMBER 2019

So what is the next chapter? Vanessa says: ‘Hannah and her husband, Dominic, are really stepping up to run the hotel, and developing new ideas. It is our 30th anniversary next year and my focus now is helping the next generation - those entering the hospitality world.

Hopefully, I have learnt a few things that I can pass on and make the industry a better place to work. And I always have sustainability at the forefront of my mind, in all that I do.’

Re

cipes Overleaf

BAM & ARROW

They have a great number of small producers supplying them with their foods: fabulous local cheese makers, microbreweries, arable farms, organic and free-range animal production and not forgetting the food from the wild; blackberries, wild mushrooms, sloes, horseradish, wild garlic, venison and game.

Strattons is also the perfect venue for afternoon tea by the fire as we approach the colder months. It’s themed throughout the year and the imaginative cakes really are a sight to behold!

In addition, CoCoes café deli sits within the hotel’s grounds, offering fresh, wholesome, nourishing and delicious food using local producers and suppliers. Eat in, or take home freshly baked bread, organic and biodynamic wines, deli items, eggs, scrummy cakes, homemade chocolates, Norfolk cheeses and freshly prepared dishes from the menu.

There is a daily changing blackboard featuring dishes such as Norfolk fish cakes with fennel slaw or delicious vegetarian or meat quiches, mezes, tapas or aubergine parmigiana.

Finally, Bam & Arrow is the latest chapter in the Strattons story. Located at the entrance to Strattons, everything in the lifestyle shop which opened last year is chosen to create an artistic, welcoming and eclectic feel and is curated by Hannah Hughes, Vanessa’s and Les’ daughter. It’s a natural progression, in a sense, as now you can expect to see items from the shop within the hotel bedrooms and then, almost literally, take home a slice of Strattons. And soon it will be selling online - watch this space.

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CoCoes Beetroot Falafel Serves Six

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Raspberry and Passion Fruit Swiss Roll 8 SE

1tbsp of olive oil; 1 onion, finely chopped; 500g of raw beetroot, peeled and coarsely grated; 2tsp of cumin seeds, roughly crushed; 1½tsp of ground ginger; 300ml of soya milk; 115g of chickpea flour; salt and freshly ground black pepper; 50g of cooked chickpeas; 1l of rapeseed oil TO SERVE 6 pitta breads; 250g of Greek yogurt; slaw, wild rocket and micro cress; 1 red onion, thinly sliced; fresh mint or coriander leaves Heat the olive oil in a frying pan, add the onion and fry for a few minutes until just beginning to soften. Add the beetroot and fry for 5 minutes, stirring occasionally until tender. Add the cumin seeds and ginger and cook for 1 minute.

Pour the soya milk into a saucepan, bring just to the boil, add the chickpea flour and cook over a medium heat, whisking constantly until very thick and smooth. Season generously and then stir in the fried beetroot and onion mixture and the chickpeas. Mix well and then put a dessertspoonful onto a chopping board - aim to have 24 equal portions.

Heat the rapeseed oil in a medium-sized saucepan to a temperature of 160-180°C and deep fry the falafel in batches until browned and crisp. Lift out with a slotted spoon and drain on kitchen paper. Continue until all falafel are cooked.

Meanwhile, warm the pitta breads under the grill for a few minutes until hot and puffy. Split and fill pittas with the falafel and a spoon full of yogurt, the salad leaves, slaw, onion and herbs.

SWISS ROLL 2 medium eggs; 1 medium egg white; 125g of caster sugar, plus extra for sprinkling; 1tsp of vanilla paste; 100g of self raising flour Preheat the oven to 180°C. Lightly grease a 22x33cm shallow Swizz roll tin and line the base with baking parchment, leaving the paper hanging over the two long sides.

Using food mixer or electric whisk, beat the eggs, egg white, sugar and vanilla paste in a large bowl on a high speed for 5 minutes or until light and foamy. Sift the flour into the bowl and fold in quickly and lightly.

Pour the mixture into the prepared tin and evenly smooth the surface.

Bake for 8-10 minutes, or until the sponge springs back when lightly touched - do not be tempted to overcook as this will create cracks in the cake when rolled. Lay a sheet of baking paper on a tea towel and sprinkle lightly with caster sugar.

Turn the sponge out on to the sugared paper, remove the lining paper and, starting at the short end, roll up the sponge with the paper, using the tea towel as a guide. Cool for 30 minutes.

FILLING 2tbsp of icing sugar; 200g of smooth ricotta cheese; 75ml of double cream, whipped until just thick; 1tsp of vanilla extract; 300g of raspberries; 4 passion fruit Sift the icing sugar into a bowl with the ricotta, double cream and vanilla, then mix together with a wooden spoon. Unroll the sponge and spread with the ricotta mixture, leaving a 2cm border at the far end.

Scatter over the raspberries and pulp from the passion fruits and then carefully re-roll the sponge. Trim the ends and cuts into slices to serve.

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AUTUMN WALK AND DINNER www.pensthorpe.com Join Pensthorpe’s Head Gardener, Jonathan Pearce, for a Four Gardens Autumn Walk around the Park’s contrasting gardens, on the evening of September 20. Be guided around the Wildlife Habitat Garden, Wave & Wave Line Garden, the Corten Infinity Garden and the renowned Millennium Garden, designed by world famous garden designer Piet Oudolf. Booking is essential and dinner is optional.

CULINARY MASTERCLASS www.theswanatlavenham.co.uk.

The Culinary Masterclasses at The 15th century Swan at Lavenham Hotel and Spa, in Suffolk, return on September 26 after a summer break.

The Autumn Spice masterclass will inspire you to try oriental cuisine at home. Improve your culinary knowledge and learn new skills from The Swan’s award winning Head Chef, Justin Kett, the creative inspiration behind the hotel’s AA two rosette Gallery.

Diary dates

HEY, IT’S STILL SUMMER AND WE STILL HAVE PLENTY OF FOODIE EVENTS FOR YOU TO ENJOY IN THE OPEN AIR, SAYS EMMA OUTTEN AFTERNOON TEA www.strattonshotel.com Strattons Hotel in Swaffham is hosting a Roald Dahl themed traditional afternoon tea throughout September. As ever, you can expect a selection of finger sandwiches, scones with local jam and clotted cream and three mini cakes.

CIDER AND MUSIC FESTIVAL www.jollysailorsbrancaster.co.uk The Jolly Sailors at Brancaster Staithe is hosting its third Cider and Music Festival on September 7. Expect more than 20 local ciders and live music from Nelson’s Shantymen.

FILM FEAST www.filmfeast.co.uk The inaugural Film Feast Norfolk will take place in Norwich on September 7, with the main festival at Cinema City. Film Feast, which started in Suffolk last year, is all about bringing local communities together through a love of film, food and drink. Screenings take place at local independent cinemas and at local independent cafés and restaurants. The produce used to prepare the meals that are inspired by the films is, wherever possible, locally sourced. www.feastnorfolkmagazine.co.uk

FOOD FESTIVAL www.aldeburghfoodanddrink.co.uk Aldeburgh Food & Drink Festival takes place at Snape Maltings in Suffolk on September 28 and 29. Now in its 14th year, the Festival features more than 100 local producers, guest chefs – including Richard Bainbridge – giving master classes and demonstrations, and a host of exciting things to do, see and taste. A select number of new businesses will be at Snape as well as the popular Hillfarm Family Meadow, the Wild Suffolk area and Adnams Drinks Experience. New this year is Marriage’s Bakery Room offering an opportunity to question a panel of experts and learn new skills.

WHAT'S ON

September

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GAME AND COUNTRY FAIR

www.sandringhamgameandcountryfair.co.uk Sandringham Game and Country Fair takes place on September 7 and 8. Food remains a very popular part of the Fair, with three different elements to it: The Fine Food Halls, which host a wide range of food and drink, cheeses, wines, real ales, meats, pastries, cakes, cider and Mediterranean fare from regional and national producers and retailers; The Country Kitchen, where chefs talk about and demonstrate how to cook a wide selection of dishes; and The Piazza, for an international food experience.

MIDDLE EASTERN BANQUET www.opennorwich.org.uk Enjoy a Feast from the East at OPEN Norwich on September 13. Guests will be treated to an array of Middle Eastern meze, including falafel, flame-grilled red peppers, hummus, and fattoush.

All dishes will be served alongside traditional flatbread.

BEER AND RACING

www.thehenrycecilopenweekend.co.uk/food-and-drink Newmarket Food and Drink Festival is back for its fifth outing on September 14 and 15 when it celebrates the finest food and drink from across East Anglia, with tasty food, delicious drinks, celebrity chef demonstrations, live music and family entertainment. Topping the bill on the main stage, the setting for a range of demonstrations, is celebrity chef and TV presenter Rosemary Shrager, and Tristan Welch.

BANANA DRAMA www.foodsavvy.org.uk and www.norfolkrecycles.com/foodsavvychallenge A big banana tree and smoothie bike will be at the Greenbuild lifestyle event at Felbrigg Hall on September 7 and 8, to raise awareness of the 1.4m edible bananas wasted across Britain every day. The #BananaDrama bike and tree is out and about to raise awareness for tackling waste and challenging common behaviours around food that is past its best but still good to eat.

MORGANWAY

www.thejockeyclub.co.uk Newmarket’s Annual Festival of Beer and Racing returns to the Rowley Mile for the Cambridgeshire Meeting, from September 26 to 28. Let your taste buds enjoy themselves as you sample some of the flavours coming out of local breweries, while your eyes are dazzled by some world class racing action, including seven Group races across the three days.

FOOD FESTIVAL

MUSIC AND ARTS FESTIVAL www.deepdalefestival.co.uk Celebrating the amazing music talent in the East of England, across four stages and more than 35 acts, Deepdale Festival takes place in Burnham Deepdale from September 26 to 29. Headliners for the music and arts festival, which takes place at Deepdale Backpackers & Camping, Dalegate Market and St Mary’s Church, are Morganway on Friday, Man The Lifeboats on Saturday, and Martin Carthy on Sunday.

40S WEEKEND www.fortiesweekend.com Holt 40s Weekend returns on September 14 and 15. Held in conjunction with Sheringham 1940s Weekend, the event celebrates the wartime efforts of allied forces and the remarkable resilience shown by those who dealt with the hardships on the home front. Expect plenty of stalls and the likes of Byford’s taking part.

LET OFF SOME STEAM… Enjoy a holiday with a difference and stay in this beautifully restored and converted Edwardian Norfolk signal box, now a romantic, rural bolt hole for two. This quirky property is a short drive from Holt, which is hosting the annual 1940s Weekend on 14th-15th September in conjunction with the Sheringham 1940s Weekend. Go back in time and experience the sights, sounds and style of the 1940s before returning to the quiet seclusion of The Signal Box. Prices from £332 for 3 nights and £404 for 7 nights.

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

SEPTEMBER 2019

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FESTIVITIES AT THE SWAN

Dine in December and experience a festive menu celebrating the best of local produce.

We also have a range of boutique bedrooms, so you can also stay the night this winter.

£23.95 TWO COURSES £29.95 THREE COURSES 1ST - 23RD DECEMBER (excludes Monday)

12PM - 2.30PM | 6.30PM - 9PM

RESERVATIONS:

01508 528039 www.theloddonswan.co.uk

The Swan, Church Plain, Loddon, Norfolk NR14 6LX

WHAT'S ON

Norfolk Restaurant Week

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As menus for Norfolk Restaurant Week are released this month, Emma Outten gets the lowdown on the county’s largest dining event

©THE LODGE OLD HUNSTANTON

www.norfolkrestaurantweek.co.uk IT MUST BE nearly autumn when we start perusing the menus for the ever-growing Norfolk Restaurant Week (and, for the second year running, the separately branded sister event, Norwich Restaurant Week).

But let’s clear up any confusion first – it’s not, as the name suggests, actually a week! Now in its seventh year, the ‘largest dining event in the county’ will take place during October 28 – November 8, excluding weekends, so is more of a fortnight than a week.

To date, more than 75 of Norfolk’s popular eateries have signed up, with new participants including The Victoria in Holkham and, aptly, given the city’s recent rating as ‘Britain’s most Vegan Friendly City’, Erpingham House, as well as The Black Horse (Castle Rising), Timbers Country Lodge (Fincham) Sculthorpe Mill (Sculthorpe) and The Iron House (Norwich).

Given that participating in Restaurant Week has huge benefits not just for the establishments themselves but for Norfolk residents and tourists alike, with more than 1000 people booking a stay to coincide with the event, it’s easy to see why Norfolk Restaurant Week is so popular and continues to attract new recruits.

Loui Blake, owner of Erpingham House, says: ‘We’re incredibly excited to be participating for the first time.

Our intention is to offer diners some never-before-seen dishes and offer an insight into plant-based dining, proving healthy and sustainable food can be delicious! We’re

seeing a dramatic spike in the demand for vegan food, with Norwich often quoted as one of the best hubs nationally.

We hope through restaurant week we can offer local diners a taste of something to inspire them.'

Ben Hunter-Watts, The Victoria’s Managing Director, says: ‘Michael Chamberlain, our head chef, has participated in Norfolk Restaurant Week in his previous position prior to taking on the running of the Kitchen here at The Victoria. He is excited to have the opportunity to this year showcase the fantastic local and Estate raised produce he is so passionate about using here at The Vic on his restaurant week menu.’

There are also social as well as economic benefits.

According to founder, Martin Billing, Norfolk and Norwich Restaurant Week (in association with Norfolk Cottages) isn’t just about participating restaurants having the chance to showcase their skills to a wider audience, or indeed about diners enjoying outstanding food at wallet-friendly prices but the fact that, ‘good food brings people together, it being a big social occasion and a reason for people to get together,’ he says.

SO, HOW DOES IT WORK? Restaurants will offer either two courses for £12 and three for £17 or two courses for £18 and three for £23. As with previous years, organisers recommend that interested diners book ahead to avoid disappointment once menus are released in mid-September.

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BARN STORMING FEELING FRUITY? www.englishwhisky.co.uk We wouldn’t mind trying either of English Whisky Company's two new liqueurs The Norfolk Quince Whisky Liqueur and The Norfolk Redcurrant Whisky Liqueur!

Taking inspiration from some of the UK’s lesser-known fruits, both are mixed with English Whisky’s own single malt – the former is perfect for making Champagne cocktails, and you could enjoy the latter with ginger beer, ice and fresh mint.

www.thepaintedbarn.co.uk Editor Sarah Hardy enjoyed a trip to the new Painted Barn, a shop and café at Barnham Broom, between Norwich and Dereham.

Housed in a massive and beautifully restored 17th century barn, there are some gorgeous vintage pieces to buy, from items of furniture to candle holders, lamps, vases and more for the home, while the café serves up a selection of Green Farm coffee and Nelson and Norfolk tea. Plus there are homemade cakes, sausage rolls, scones and Bray’s Cottage pork pies. It opens seven days a week, in the day time.

News & Gossip As usual we have plenty of news and gossip for you this month, says Emma Outten MICROBREWERY AT THE GOLF CLUB DIARY DATE www.rnna.org.uk Get October 5 in your diary as it is HarFest, the annual free farmers’ market held at Norwich Cathedral. The market is a great celebration of this special time of year in the farming calendar, and the stunning setting makes it all the more special.

It opens from 10am-4pm.

www.royalnorwichgolf.co.uk We’re looking forward to Royal Norwich Golf Club relocating to Weston Longville, near Taverham, as it reopens this month. It will see a modern 18 hole course, a 6 hole Academy course, both

by European Golf Design, and a redesigned and modernised Clubhouse, The Stables, featuring a microbrewery and still, where it will produce its own brewed beers, lemonades and a variety of other drinks.

WORTH ITS SALT BAKE YOUR OWN www.twomagpiesbakery.co.uk Suffolk’s newest baking school is giving budding bakers the opportunity to learn how to make freshly-baked masterpieces. Run at Two Magpies, a new café and bakery on the A12, in Darsham, the classes - Introduction to Sourdough Baking; Dedicated to Donuts; and Pizza Masterclass - are taught by founder and Rebecca Bishop in its working bakery with eight people in each class.

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www.saltnorwich.com Did you know that Figbar Norwich has a new savoury sister, called Salt? Serving breakfast muffins, sarnies, salads, and plates of colourful homemade food (and not forgetting wine and coffee). It’s next door, on St John Maddermarket, and also owned and run by husband-and-wife team, Jaime and Stephanie Garbutt.

THANK THE LORD www.holkham.co.uk We’re looking forward to the Holkham Estate reopening The Lord Nelson pub in Burnham Thorpe - the birthplace of Admiral Lord Horatio Nelson. Holkham agreed terms with Suffolk-based Greene King, to purchase the pub and will be working closely with local stakeholders to refurbish the pub, offering food, drink and a social hub for residents and visitors as well as creating jobs in the village.

www.ericsfishandchips.com Have you checked out the new Eric’s Fish and Chips Holt yet, which opened over the summer? Located at 4 Fish Hill, guests can expect a healthy dose of nostalgia for the traditional British chippies of the past, Modern European influences and refined flavour pairings are inspired by Chef Patron Eric Snaith’s three-AA Rosette restaurant, Titchwell Manor.

DON'T FORGET...

• Entries for the 2020 Farm Shop & Deli Awards are open but will close on September 20. They are free to enter and are an opportunity to support and celebrate the UK’s independent, specialist retail market.

Last year, Bakers and Larners of Holt won Food Hall of the Year. www.farmshopanddelishow.co.uk/ awards

FAMILY FRIENDLY CAFE www.norfolk.gov.uk A new family friendly café is set to open in Holt, offering cooking, music and gardening groups for young children, their families and the wider community.

Norfolk County Council is working with The Treehouse Café, as part of the development of its new early childhood and family service, launching in October.

www.wharfdistillery.co.uk There’s a new gin in town! Cromer Gin, to be precise, which was distilled by Wharf Distillery for last month’s Cromer Carnival to mark the event’s 50th anniversary this year and has been crafted with sea buckthorn - its bright orange berries adorn Cromer cliff tops.

©DAVE HUBBA ROBERTS

FISHY TALE

GIN LAUNCH

FOOD DEMOS Visit www.lovenorwichfood.co.uk Cookery tutor, food writer and blogger, Zena Leech Calton, of Love Norwich Food, is joining forces with new kitchen showroom Schmidt, based in Hall Road, Norwich, to offer a series of local food and cookery class demos. They will be held on the last Tuesday of each month from 7–9pm.

BRILLIANT BREAD www.bread-source.co.uk It’s all happening for baker Steven Winter and his artisan bakery, Bread Source.

Not only has he just opened a new shop in Bridewell Alley, in the heart of Norwich Lanes, he has been announced as Baker of the Year finalist in the Baking Industry Awards, which take place in London this month. Good luck!

GROWING COLLECTION www.crowninn.net The Chestnut Group, an East Anglian collection of inns, pubs and restaurants, just keeps growing, after acquiring another one: The Crown in Stoke-byNayland on the Essex and Suffolk border.

The group was founded in 2012 by Philip Turner, who was Suffolk born and bred and is passionate about East Anglia.

BAKE OFF BONANZA www.thefoxatlyng.co.uk Planning has already started for next year’s community bake off at The Fox at Lyng, following the success of this year’s competition which raised more than £2000 for charity. The judges were Richard Bainbridge, Charlie Hodson and Alan Miller, and the winner, Joy Kiddell, will recreate her winning entry on stage at the Holkham Festive Food Fair in December.

LOVE HOLT

SEAFOOD AND MORE

www.loveholt.com Holt is turning out to be a good example of a market town responding to the trend of online shopping. Its Chamber of Commerce has rebranded as Love Holt with the aim of helping the town communicate internally with each other, as well as creating merchandise (such as coffee cups) that customers can buy and traders can use to promote the brand.

www.jarrold.co.uk Watch this space for the new second floor food bar, due to open next month. Itwill be the store’s sixth eaterie and comes under the direction of executive head chef, and Feast columnist Nick Harris. We can’t wait to sit on one of the high stools and sip some fizz.

SEPTEMBER 2019

17

Newly Refurbished RE STAU R ANT & C AFÉ

COOKED BREAKFASTS - CARVERY - TRADITIONAL MAINS - FRESH BAKES VEGETARIAN, VEGAN & GLUTEN FREE OPTIONS

WWW.HIGHWAYGARDENCENTRE.CO.UK

01508 494665

Garden & Leisure

LODDON ROAD, FRAMINGHAM PIGOT NR14 7PW

COLUMN

City College

| WHEN DEBUT RESTAURANT at City College Norwich opens its doors for its first lunch service on September 24, you know that the academic year for the hospitality students has well and truly begun.

Once again the popular lunch menu will be available from Tuesday to Friday, with a choice of three mains this year, instead of the usual two. Debut Manager Alan George explains: ‘One of the main courses will be a dish of the day so it will provide students and chefs in the kitchen a greater challenge, and students in the restaurants the opportunity to communicate to the diners and up-sell, as the dish will have an additional charge.’

Essentially, lunch is only £12.50 for two courses or £13.50 for three courses. ‘It’s a very good deal,’ says Debut Receptionist Natalie Brown.

The dinner service will begin on Wednesday September 25, once again a 6pm for 6.30pm arrival, and offers a four course taster menu for just £19.75 per person. New for this year, says Alan, is the introduction of a mocktail to the menu, to reflect the new curriculum.

He adds: ‘Head Chef James Phillippo really takes control of working on all of the menus which reflect the curriculum but also the ever changing trends in the industry and the great emphasis on local produce. His food is amazing - I would walk over hot coals to eat it!’

Natalie adds: ‘There will also be special events throughout the year which the Head Chef is busy organising.’

For instance, the Chef Takeover Dinners will be back.

Alan says: ‘We missed a year but we are going to bring them back as they are so popular.’

And it’s never too early to mention Christmas lunch at Debut! Natalie says she is already taking calls about them this year they will run from November 26 for three weeks.

The ever popular Christmas shop will also return, to sell the ‘world famous Viennese topped mince pies’ and more.

This year they are planning to make 5000 of them!

Alan is busy planning the decorations. ‘This year the theme is ‘A Christmas Circus’ - building on my love of upcycling I’ll be taking elements from our Greatest Showman Hotel Takeover Dinner and reinventing them with a seasonal touch.’

And talking of Alan’s love of upcycling, he will be heading a new 10 week ‘Creating Christmas’ (working title) Leisure Learning course, starting at the end of September.

Post-Christmas, Alan continues: ‘We will bring back our carvery week, as they are very popular. The students in the kitchen learn all about roasting techniques and, out front, the students get to carve the meat, with me - it’s not only developing knife skills but performance skills, too.’

He adds: ‘And we have the biggest Yorkshire puddings you’ve ever seen!'

JOE MULHALL, HEAD OF HOSPITALITY, CATERING, TOURISM AND ASPIRE, SAYS: ‘Congratulations to those students who received their qualifications in the summer, enabling them to progress between levels on their courses and also a massive welcome to those students who have joined us at the beginning of this academic year. As usual, the Hotel School at City College Norwich has an exceptionally well planned curriculum to enable those studying hospitality and tourism to achieve the skills that they need to progress in the world of work. Don’t forget that it’s not too late to join us for this academic year - please visit our website to find out how.’

TO BOOK DEBUT RESTAURANT, call 01603 773 227 or visit the website. When booking, do let them know of any specific dietary requirements

www.ccn.ac.uk

A F R E S H S TA R T A NEW ACADEMIC YEAR MEANS A NEW SET OF STUDENTS AT THE INTERNATIONALLY RENOWNED HOTEL SCHOOL AT CITY COLLEGE NORWICH. EMMA OUTTEN FINDS OUT WHAT THEY WILL BE UP TO

SEPTEMBER 2019

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CAMPAIGN

Good Mood Food

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In the Mood

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www.feastnorfolkmagazine.co.uk

ANGELA PLEASANTS

FOOD AND NUTRITION TEACHER AT SHERINGHAM HIGH SCHOOL, ANGELA PLEASANTS, LAUNCHED A ‘GOOD MOOD FOOD’ CAMPAIGN DURING THE SUMMER TERM AND WOULD LIKE OTHER SCHOOLS TO FOLLOW SUIT

I WAS A FAT KID, then fat adult and always had an unhealthy relationship with food. But at the age of 23, having qualified as a chef and hotel manager, I decided to pursue a career in teaching and use my experience to educate and help prevent children from going down a similar path.

Today, nearly a third of children aged two to 15 are overweight or obese; younger generations are becoming obese at earlier ages and staying obese for longer.

Reducing obesity levels will save lives, as obesity doubles the risk of dying prematurely - obese adults are seven times more likely to become a type 2 diabetic than adults of a healthy weight which may cause blindness or limb amputation. And not only are obese people more likely to get physical health conditions like heart disease, they are also more likely to be living with conditions like depression.

Obesity was identified as an important public health issue in the UK and made a priority in the Norfolk Health and Wellbeing Strategy 2014-2017. However, since then, the intervention strategies that were offered to children have been reduced significantly, and many schools in the county no longer offer food education to students at high school.

The National Obesity Forum (NOF) and Mind, Exercise, Nutrition…Do it! (MEND) launched the inaugural National Childhood Obesity Week back in 2011. This year it ran in July but, even as a teacher of Food and Nutrition, this information was not circulated to schools and I feel that more could be done to raise awareness.

At Sheringham High School, we have launched a ‘Good Mood Food’ campaign in which staff and students have been talking about fruit and vegetables. Staff have stated their favourites, and this information is displayed for students to see in order to create an awareness of some

foods that the students may not have even heard of before.

The ethos behind the campaign is to inform of the perils of not eating a healthy diet and giving children the knowledge to make informed choices in order to lead a healthy, and happy life both physically and mentally.

In Year 8, students have participated in taste testing sessions where they have been using adjectives to describe the sensory characteristics of some exotic fruits such as persimmon, pomegranate, figs, avocado and passionfruit, often discovering a liking for the new fruits.

Year 9 have been looking at the seasonality of ingredients available in the UK and looking at the benefits of buying locally sourced products, and realizing the environmental impact and true costs involved in importing foods around the globe.

Year 10 are working on a strawberry themed dish, in which they are designing and making both savoury and/or sweet dishes that incorporate strawberries (which are being kindly donated, along with cash prizes, by Dawn Fresh Fruiterers in Sheringham High Street.)

Upcoming events planned include a competition for students to design a dessert that incorporates B vitamins in order to assist in giving us a good mood feeling; and recipes and features published in the school magazine to inform of diet related illnesses and to encourage families to try new healthy recipes.

Longer term, I would like to see other schools within the area joining me in the promotion of Good Mood Food.

We could then look at running inter-school competitions with the view of seeing students get excited about eating fruit and vegetables, and introducing their taste buds to whole new experiences which may help them become healthier adults.

Contact Angela at apleasants@sheringhamhigh.co.uk

The ethos behind the campaign is to inform of the perils of not eating a healthy diet''

SEPTEMBER 2019

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MAKE IT A DATE! 28th October - 8th November 2019 EACH PARTICIPATING RESTAURANT OFFERS A FIXED PRICE MENU OR

Restaurant Week menus will be offered Monday - Friday, excluding weekends.

Look out for the full list of participating restaurants later this summer.

Keep up to date by joining us on social media and sign up to our mailing list.

www.norfolkrestaurantweek.co.uk

PROMOTION

Adnams

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S I M P LY O U T S TA N D I N G EAST ANGLIAN DISTILLER, ADNAMS, IS BEATING OFF COMPETITION FROM AROUND THE GLOBE WITH ITS RANGE OF HIGH QUALITY SPIRITS, AS FEAST NORFOLK REPORTS ADNAMS HAS YET AGAIN been recognised for the quality of its spirits in a prestigious international competition.

Rye Malt Whisky was awarded Gold Outstanding in this year’s International Wine and Spirit Competition (IWSC) beating off whiskies from across the globe.

Adnams also picked up IWSC 2019 Silver for Triple Malt Whisky, Bronze for Single Malt Whisky and a further Bronze award for its recent addition to the gin range Copper House Pink Gin. And it made a hat trick in this year’s World Whisky Masters and won Gold for all three whiskies - The Single Malt Whisky, Triple Malt Whisky and Rye Malt Whisky.

These latest awards follow Longshore Vodka being awarded a trophy in last year’s IWSC – making it the best vodka in the world and fighting off competition from traditional vodka producers Finland and Russia.

As a long-established brewer, Adnams ventured into distilling spirits following the installation of its Copper House Distillery in 2010 on the same site of its Southwold brewery. The decision to produce a batch of whisky using rye was inspired by the nearby village of Reydon meaning Rye Hill – rye and don (being an Old English word for hill or rise).

The award is of special significance to Adnams’ Chairman Jonathan Adnams as the rye grown on his Reydon farm on the east coast of Suffolk is now used to produce the batches of whisky.

The sandy, stony and light soil offers the perfect conditions for rye being grown on the farm, which is just one mile away from the Adnams brewery and distillery in Southwold. Each year, Jonathan and a team from the brewery and distillery check that the crop is in perfect condition to be harvested.

Adnams’ Rye Malt Whisky has aromas of warm vanilla, raisin fudge and black peppercorns. After being distilled in Adnams’ small-batch distillery in 2011, the Rye Malt Whisky was left to mature for five years in new French oak barrels before being bottled in 2017.

Jonathan says: ‘It is a great honour for us to receive such a prestigious accolade in this highly respected global competition. We are proud to use the rye grown in the fields of Reydon, to produce this world class whisky.

For me, it embodies everything Adnams stands for – using the very best local ingredients to create a range of outstanding beers and spirits.’

The IWSC awards are considered one of the highest honours in the food and drink sector. Wines and spirits are judged ‘blind’ by expert panels, selected from more than 400 fully experienced and qualified industry judges, and Gold medal winning wines and spirits are re-tasted by the Wine and Spirit Judging Committees for final endorsement.

A 70CL BOTTLE of Rye Malt Whisky can be bought for £39.99 and the whisky trio box for £39.99 at www.adnams.co.uk or from Adnams stores across the region.

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W a r n i nagn.. im als

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FRITTON ARMS

BIG INTERVIEW

Hugh Somerleyton

HUGH SOMERLEYTON

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TAKING OWNERSHIP

HUGH SOMERLEYTON IS FORGING AHEAD WITH HIS PLANS TO TRANSFORM FRITTON LAKE, NEAR GREAT YARMOUTH, INTO AN EXCLUSIVE RESORT COMPLETE WITH PRIVATE MEMBERS’ CLUB. EMMA OUTTEN REPORTS

W

ALKING AROUND THE WALLED GARDEN between Fritton Lake and a new 22m heated pool triggers childhood memories for Hugh Somerleyton.

Hugh, otherwise known as Lord Somerleyton, was raised at the family home of nearby Somerleyton Hall, near Lowestoft, the fourth child and only son to William Crossley, 3rd Baron Somerleyton, and his wife Belinda. Hugh has fond memories of running around the gardens at Fritton with his four sisters.

He admits to growing up far from streetwise (‘I knew my way around bush-craft and farming’). He started school in Somerleyton, followed by Beeston Hall School near Cromer, where he was initially homesick but ultimately happy, followed by Eton, where he was not so happy. As for the year he spent at an agricultural college?

He hated it. Thankfully, he transferred to Cambridge College of Arts and Technology (now Anglia Ruskin University), to study history.

After graduating with a BA Hons in 1994 he worked for Hat Trick Productions and Savills and also travelled SEPTEMBER 2019

around the Middle East – all-in-all, ‘a very different world to what I was used to.’ Around that time, Wagamama, with its signature seating style, was on the restaurant scene, inspiring Hugh, along with a couple of friends (‘wannabe Arabists on the Edgeware Road’), to launch restaurant business, Dish Dash, in Soho.

His second restaurant venture, with businessman Toby Marchant, would be gourmet chip shop, Hot Chip, which opened in Norwich city centre in 2013 and had a two year tenure.

He then took the concept on the road, to London. ‘The hardest thing I’ve ever done was getting up at 3am, driving to get to the pitch on time before the traffic, having a two/three hour snooze before lunchtime trade and then packing it all up and coming back.’

He describes Dish Dash and Hot Chip as ‘two things that have been creatively mine, which is different from here, where you are evolving a blueprint you’ve been given.’

And it’s quite a blueprint: Somerleyton is a fully working Estate complete with hall, one of the finest Victorian stately homes in the country, 12-acre gardens, The Duke’s Head

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BIG INTERVIEW

Hugh Somerleyton

| SHED ROOMS

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www.feastnorfolkmagazine.co.uk

www.somerleyton.co.uk

THE DUKES HEAD

“OBVIOUSLY WE ARE LUC ARE FARMERS SO WE HA KY. WE V E OF OUR OWN FOOD. AND A LOT T H INCLUDES WILD FOOD, T IS OO.”

FRITTON ARMS

gastro pub and Fritton Lake, the heart of which is The Fritton Arms. With his father diagnosed with Alzheimer’s, Hugh returned to Somerleyton full time in 2009 (that same year he married Lara Bailey). In 2012, when his father died, the blueprint was then handed down to him.

Ten years on from his return, Fritton Lake, formerly a Country Park, is being transformed into an exclusive resort. As part of a thousand acre rewilding reserve, there are a range of places to stay, including two new developments: luxury lakeside retreats at Hill Wood and funky ShedRooms. Hugh was inspired by Soho Farmhouse, the Members’ Club and Hotel in Oxfordshire. Although he points out: ‘We don’t have a global membership.’ It is, however, starting to attract interest from people living in Cambridge, Essex and East London. As for their catering needs: ‘Half want to come here for the odd pint; half want concierge.’

The Fritton Arms serves the local ales and new Head Chef Reece Eden creates the meals from Estate produce, including lamb and beef from the farm, and fresh fruit and vegetables, herbs and edible flowers from the kitchen garden.

‘We are incredibly spoilt, really,’ says Hugh. ‘Obviously we are lucky. We are farmers so we have a lot of our own SEPTEMBER 2019

food. And this includes wild food, too. The challenge is actually getting chefs who don’t see the telephone as their way to get food.’ He adds: ‘Reece is showing real promise.’ The new resort GM, Ashley Hancill, happens to be the former Executive Estate Chef, so ‘he’s also from that stable.’

What about Hugh himself? ‘I can cook a bit - I have a vast expanse of food knowledge.’ He’s inspired by the ‘old fashioned farmhouse cooks’ he grew up around, ‘brilliant cooks in the traditional sense of steak and kidney pie and Victoria sponge cake.’ And he’s ‘slightly obsessed’ with using the whole animal, and not just the primary cut, to make stock and so on; plus he is a ‘big fan of broth’, whatever the season.

This summer the aforementioned swimming pool, which was filling with water the day we met, opened to log cabin owners. ‘I’m absolutely intending to swim with my kids by the weekend,’ says Hugh (his children are John, 9, Christabel, 7 and Margot, 5).

Next summer will be all about the stunning new poolside club house, ‘where membership will really come to life,’ says Hugh. ‘The reality is, you can play tennis for an hour or two but in that clubhouse environment you can spend a lot of time.’

Think large fire pits and brick ovens and you get the idea. Oh, and expect to see Hot Chip around the resort: ‘I’ve still got all the kit,’ says Hugh. ‘It’ll be interesting, resurrecting it here.’

If he has a five-year plan, it’s to attract more owners and more members to the resort. ‘I haven’t any ambitions to do anything outside of here for the moment, for the next two/ three years anyway, and we’ve got quite a lot we want to do on the Somerleyton side, in the same time frame, which will keep us busy.’

His father didn’t live to see all the new developments taking place at Fritton, and his mother passed away last December. Hugh says: ‘People go on about that thing of there being no one in front of you and it is interesting, the effect it has on you. I don’t know if it makes you more responsible, really, but it is a new phase.’

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ur p t o ho si s Vi line on

SEPTEMBER AT ST RATTONS

Roald Dahl th emed traditional af ternoon tea £16.50pp available daily pre-booked

strattons hotel

www.walsingham.co

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

Enjoy the late summer with our great selection of Norfolk produce, meat from our in-store butchery and our jam-packed deli. From wines to chutneys, breads to cakes, plus a wide choice of seasonal fruit and veg - come and take a look Heacham

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

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

Walsingham

Guild Street Walsingham Norfolk NR22 6BU t: 01328 821877

Monday to Saturday: 9am-5.30pm | Sundays and Bank Holidays: 10am-4pm

A boutique, coastal holiday agency offering very special Norfolk retreats for discerning visitors to enjoy.

01328 887600 info@saltnorfolk.co.uk saltnorfolk.co.uk SALT, Hill Farm Barn, Main Road Holkham, Norfolk NR23 1AD

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

Briarfields

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Covere Recip

MUSSEL BOUND

NESTLED ON THE COAST ROAD between RSPB Titchwell and the Royal West Norfolk Golf Course at Brancaster, Briarfields Hotel, Titchwell, offers a unique taste of Norfolk life. And with the season for mussels about to begin in earnest, it is offering this special shellfish recipe.

www.briarfieldshotelnorfolk.co.uk

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1kg of mussels, cleaned; 1 butternut squash, peeled and diced; 2 shallots, sliced; 1 clove of garlic, chopped; 1 small bottle of beer (Peroni or similar lager is best); 300ml of double cream; fresh sage, chopped; 1 lemon, juiced In a medium saucepan on a medium heat, cook the butternut squash for 5 minutes or until softened. Add the shallots and garlic and cook for 2 minutes. Add the beer, cream, mussels and sage. Cover and cook until the mussels open (8-10 minutes). Discard any closed ones. Squeeze the lemon over the mussels and serve with hot crusty bread.

M E G U A S S S E & L S H S A U Q S T U N

BRIA

S D IRF EL

R E T B’ UT

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As the mussel season starts, have a go at this easy recipe from one of North Norfolk’s best hotels, Briarfields. Enjoy!

PHOTO SUPPLIED BY BRIRFIELDS SEPTEMBER 2019

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Review

Dig In! SARAH HARDY AND HER MATE HEAD FOR BREAKFAST AT THE NEW LOOK RESTAURANT AND CAFÉ AT HIGHWAY GARDEN AND LEISURE, JUST OUTSIDE NORWICH www.highwaygardencentre.co.uk

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EATING OUT

The Gardeners' Retreat

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B

OTH THE JOY and the, ahem, pain of owning a dog is the walking of it. Sure, it gets you out in all weathers, sure it is great for your physical and mental health but some days? Well, you simply can’t think of anything worse.

Fortunately, my dog walking responsibilities are made far more pleasurable by the company of my friend Debbie, a fellow mum, keeper of numerous secrets and a great source of support and advice. And she owns a hound almost as daft as mine.

Our walks always include plenty of natter and often a coffee and, when times get very hard, a glass of wine.

Or two.

So the prospect of a dog walk and then a slap up brekkie was very much the thing, especially as we were to try the newly revamped eaterie at Highway Garden and Leisure, a really popular place just a few miles out of Norwich on the A146.

Now part of Roys, it is a huge site, selling not just plants, trees, and all things horticultural, but also clothes, gifts, aquatics, conservatory and garden furniture - and just about everything in between!

My eye was taken by the food hall, with plenty of local producers on offer, and the wide choice of cacti on sale which are very on trend at the moment, probably because even people like me can’t kill ’em!

The centre’s café and restaurant, Gardeners’ Retreat, has just been refurbished and is now a lovely spot: fresh, calm and spacious. There are separate areas, the café SEPTEMBER 2019

and restaurant, but they have the same colour scheme - cool green and warming brick, wooden floors and masses of healthy looking plants.

About 200 people can be catered for and there are outdoor seating areas, including a dog friendly one.

The café is more relaxed, with sofas and a little children’s area, and you can choose from all your favourites like sausage rolls, but we headed to the restaurant for our breakfasts which you order at a counter and are delivered straight to your table.

We’d worked up an appetite with a decent walk around the old Roman site at Caistor St Edmunds so started off with little Kilner jars of granola, yogurt and blueberries at £3.95, which were delicious. Then it was straight in with a vegan breakfast for me - avocado, sausage, hash browns, mushrooms, tomato and beans - and a full English for young Debbie - bacon, sausage, fried egg, tomato, mushrooms and beans! Both were £5.99 (two for a tenner) and also included plenty of buttery toast which we reckoned was great value.

Add in mugs of strongish lattes and we were invigorated and pretty full for the rest of the day!

Lunches include light options like a Ploughman’s and jacket potatoes, plus traditional big hitters like ham, egg, and chips, and chilli, and more elaborate dishes such as fish ones.

The daily carvery (£8.99) is highly popular, especially on Sundays, and afternoon tea, at £10 a head, sounds rather good, too! There is also a children’s menu, Little Seedlings, which has the ever popular goujons, fishy fingers and ice cream sundaes.

All dietary requirements are catered for, including gluten free and dairy free, and there are lots of vegetarian and vegan options - and very tempting desserts.

It’s a friendly place, with staff happy to chat, and a lovely family feel - we saw lots of multi-generational groups, all tucking into their preferred choices - and with plenty of smiling faces. So you can’t say fairer than that!

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Review

a labour of love

SHAMBLES OPENED A LITTLE LESS THAN A YEAR AGO IN NORTH WALSHAM. EMMA OUTTEN AND HER DAUGHTER HAVE A LADIES’ LUNCH IN THE COURTYARD www.shamblescafenorfolk.co.uk

T

ALK ABOUT BREATHING NEW LIFE into a very old building. Shambles Café Bar Bistro, which opened in North Walsham last autumn, occupies a building which is a listed former weavers’ barn and officially the town’s oldest building.

During its life, the Market Street venue is known to have been a coaching inn, with stables and blacksmith on site; both Blyths and William H Bird ironmongers and most latterly Blakeman Carpets, before it closed and the site became rather rundown.

The front bit of the shop was built in about 1840 and was a modern extension to the back three-storey building which dates back to about 1510.

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Turning it into a restaurant has been a real labour of love for former GP Rebecca Lysaght, and her family. She bought the building four years ago and, after three years of hard work, and huge support from a team of highly skilled tradesmen using reclaimed, traditional materials and methods, such as wattle and daub (apparently it’s one of the last examples of a certain kind of wattle and daub in Norfolk), and lime mortars (mixed with goats’ hair), the result is far from a shambles, if you can excuse the pun. Oh, and there’s a sparkly new kitchen, thanks to an EU grant.

Inside the café, there’s a distinctly arty feel, with featured artists including Heidi Wigmore, who originally studied at Norwich School of Art - her mixed-media drawings of

EATING OUT

Shambles

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“SHAMBLES IS A REAL FAMILY AFFAIR” performers from the East London Strippers Collective caught the eye!

Nearby there’s a Bechstein piano tucked away in a little recess, just waiting to be played, so you get the general vibe. The eclectic mix of furniture and tableware (think cushioned window seats and big communal tables), has been sourced from auctions and so forth.

At the bar, iced tea was very much on offer when we went (it was the day after the hottest July day on record, to be fair), and there were plenty of soft drink options (it was Diet Coke for the daughter and cranberry juice for me), or, had we come by train, which would’ve been an idea, there was Adnams Ghost Ship or Dry Hop, as well as Aspalls.

Shambles is a real family affair with son George one of the chefs in the kitchen. The menu has a distinctly Mediterranean/Middle Eastern style, but they are also passionate about using local produce, so dairy comes from Nortons Dairy in Frettenham; meat is sourced from local farms with good animal husbandry, and much of the salad and veg comes from North Walsham and surrounding villages.

The lunch menu is made up of meals ‘from the kitchen’ or ‘from the counter’, for a wide selection of freshly made salads. There’s also a pizza oven, so expect to see a separate pizza and pasta menu. Oh, and there’s a good range of vegetarian, vegan and gluten free options throughout.

I chose the Shambles salad bowl, which was a real bowlful and quite delicious – they claim it be so on the menu and they’re not wrong! It comes with a big dollop of houmous, plus I opted for a Lebanese Mountain flatbread, made on site. My daughter eschewed the salads and went for a sausage sandwich on sourdough bread, made by Bob ‘The Bread’ Wright, North Walsham’s artisan baker. We also had a portion of Yemeni style falafels as an added extra on the side.

SEPTEMBER 2019

For our lunch we had decided to sit out in the courtyard, which is a secret space, and very much a hidden gem. It’s a fab al fresco setting - on a warm day you could almost imagine being on holiday in the Med, rather than on a day trip in North Norfolk.

We could’ve had pudding (on the comprehensive specials’ board we spotted summer trifle, Shambles mess or a watermelon plate), but our appetites had taken a hit in the heat so instead we decided to take away with us gluten free lemon drizzle cake and ginger cake, in a doggy bag.

Which reminds me, dogs are very welcome at Shambles (I chose to leave mine at home, rather than have him lolloping about in the midday sun).

The café cum bar cum bistro is open from 9am to 9pm, so you could happily while away the hours from breakfast and brunch (on a Saturday at least) all the way through to afternoon tea and dinner.

There’s a real community feel to Shambles, which is very much a not-for-profit place. Upstairs is a country house style Drawing Room, complete with sofas and rugs, which looked to me to be a great space for groups to get together in the colder months, and the plan is to open a community room, also upstairs, for arts, talks, or demonstrations - whatever people want, basically. It’s that kind of place.

Rebecca has strong links with the town, as a leading player in securing funding for the Atrium, a governor at the high school for seven years and a trustee and founding member of Arts North Norfolk. And it kind of shows - all that community mindedness shines through in Shambles.

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PHOTO ESSAY

Wolterton Park

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GEORGIAN GEM THIS MONTH PHOTOGRAPHER CHRISTOPHER HORWOOD CAPTURES THE RESTORATION OF WOLTERTON PARK IN NORTH NORFOLK, WHICH IS BEING REINSTATED TO ITS GEORGIAN SPLENDOUR www.woltertonpark.co.uk

SEPTEMBER 2019

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PHOTO ESSAY

Wolterton Park

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A

FTER STANDING EMPTY for three decades, one of the four great 18th century power houses of Norfolk, is being restored to its former glory.

Wolterton Park, located between the market towns of Holt and Aylsham, was built in 1741 by Horatio Walpole, brother of Britain’s first Prime Minister Robert Walpole, and it remained in the family until it was sold to the present owners, Peter Sheppard and Keith Day, in 2016.

It’s no small undertaking, as the estate includes several dozen smaller buildings of varying sizes as well as a 10-acre lake, 500 acres of parkland, woodland and gardens, and one of the largest walled gardens in the county.

However, internal restoration of the main Hall is well underway, with renovation of six grand State Rooms and 11 en-suite bedrooms due for completion by late 2019, at which point the whole property will be available for private bookings. The State Rooms are available for private functions, including dinners, parties and concerts and they have already played host to the Georgian Society and the Federation of Architects.

The ongoing programme of work will eventually see the meticulous reinstatement of up to 27 separate buildings across the estate to offer a complete private estate for hire, to provide the setting for unforgettable experiences.

In the meantime, Peter and Keith have launched four holiday lets to help sustain the country estate: The East Wing, The Steward’s House, The Treasury, and The Garden House. All four are fitted with Smallbone kitchens and Philippe Starck bathrooms and decorated with original portraits and contemporary artwork.

As for food, guests can enjoy fresh eggs from the Wolterton flock of Sussex Whites and Cream Legbars and rustic homemade bread.

KEITH DAY, LEFT, AND PETER SHEPPARD

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SEPTEMBER 2019

16607_Globe_Feast_Ad_Layout 11 18/05/2016 18/05/2016 10:00 10:00 Page Page 11 16607_Globe_Feast_Ad_Layout

Sea, Norfolk Norfolk NR23 NR23 1EU 1EU Sea, kk

CAN’T BEAR TO LEAVE WELLS? THEN WHY NOT STAY...

The Globe Inn and Spicer’s House on The Buttlands, Wells-next-the-Sea, Norfolk NR23 1EU Tel: 01328 710206 www.theglobeatwells.co.uk WELLS-NEXT-THE-SEA WELLS-NEXT-THE-SEA

PHOTO ESSAY

Wolterton Park

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SEPTEMBER 2019

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Q&A

onMYa LIplate FE

MICHAEL CHAMBERLAIN, HEAD CHEF AT THE VICTORIA INN ON THE HOLKHAM ESTATE, HAS A LOVE OF LAND ROVERS AND ALSO FANCIES HAVING HIS OWN SMALLHOLDING ONE DAY!

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MICHAEL CHAMBERLAIN

SIMON TURNER

www.holkham.co.uk

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ho are you and what do you do?

I’m Michael Chamberlain and I’m the head chef at The Victoria Inn on the Holkham Estate. I’m 40 years old and I’m married to a wonderful wife and have two beautiful daughters. I was born in Thornham and have lived in Norfolk all my life.

Where did you train?

I guess informal training started when I was 13 and at high school in Hunstanton. I took my first holiday job at the Jolly Sailors in Brancaster working for Alister Borthwick.

When I left high school, I went to the College of West Anglia in King’s Lynn where I trained for three years under some great chefs - Mr Pate, Mr Young and Mrs Young (pastry). Half way through my first year I had an accident and broke my ankle badly and was very ill with it, so missed nearly half of the first year. I carried on with the paperwork side of the course from home and when I finally went back to college, I just knuckled down and worked hard to complete what I had missed. At the end of the second year I was asked if I would like to take the Level 3, which I said yes to, and stayed on for a third year.

Who’s your favourite chef?

I have a few! However, in my top three would have to be Marco Pierre White, as I had the pleasure of working for him for three years and he gave me my first head chef position in 2013 at The Lifeboat Inn in Thornham.

The Victoria Inn

| What three ingredients are always in your store cupboard?

Cloves, star anise and juniper. The first two lend themselves to both sweet and savoury dishes, and the third is a must where game is concerned. Working here at The Vic, where we have an abundance of fresh wild game delivered straight to the kitchen door, we simply couldn’t be without it.

What’s your (foodie) guilty pleasure?

My guilty foodie pleasure has to be a chip butty with a good spreading of butter, so when you bite into it the butter runs down your fingers and the side of your mouth.

It’s just heaven!

What’s your favourite tipple?

My favourite tipple is a hard one as I have two: as a long drink I love a pint of extra cold Guinness which, after a long day in the kitchen, is better than eating dinner, and my other is a nice glass of single malt whisky from St George’s Distillery here in Norfolk.

Describe your perfect meal My perfect meal would have to be slow cooked free-range pork belly with dauphinoise potatoes, wilted kale, apple sauce and, of course, you can’t have pork without some proper crackling.

“MY GUILTY FOOD PLEASURE WOULD HAVE TO BE A CHIP BUTTY...”

SEPTEMBER 2019

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

In Norfolk, The Gunton Arms or The Brisley Bell, which are very different in style, appearance and in their food offerings. Further afield, Rules, in London, is amazing in a different way completely. It is like stepping back in time with old style service and classic French dishes created to an exemplary standard. I’ve always wanted to visit Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons too.

Tell us something we don’t know about yourself I like to shoot wildfowl, game and clays, but rarely get the time these days. I’m also a big Land Rover fan and collect Land Rover models, toys and memorabilia. I love the outdoor life and dream of having a smallholding with my own café/restaurant on site one day.

What are your foodie predictions for the coming few months?

We’ve noticed the vegan food scene is getting bigger at The Vic, so we now incorporate vegan as well as vegetarian dishes on all our menus. I’m sure this is a trend that will continue to grow.

Recipe Overleaf

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28th October – 8th November 2019

THE WELLS CRAB HOUSE SEAFOOD RESTAURANT norfolkrestaurantweek.co.uk/norwich

NORWICH RESTAURANT WEEK IS PART OF NORFOLK RESTAURANT WEEK

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

TAKEAWAY CRABS & LOBSTER AVAILABLE FROM 10AM

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

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

www.rockybottoms.co.uk

www.saracenshead-norfolk.co.uk

MICHAEL CHAMERLAIN

The Victoria Inn

|

Q&A

VE

WITH A SQUIRREL BON BON

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WARM PIGEON SUMMER SALAD

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R E C I P E

Here Michael shares a recipe celebrating Norfolk’s rich local game offering, yet with a fun bon bon twist! Relish a few hours’ pottering whilst the pan bubbles away, then sizzle, assemble and sit down to enjoy 4 pigeon crowns; 2 squirrel, cleaned; 6 garlic cloves 4 carrots; 8 juniper berries 1 red and 1 white onion; 250g of sprouting broccoli 2 green apples; 500g of spinach; 4 sprigs of thyme 4 sprigs of rosemary 250g of bread crumbs 50g of flour; 2 eggs ¼ cup of milk; salt and pepper; water; 100ml of rapeseed oil

SEPTEMBER 2019

FOR THE BON BON Place the cleaned squirrels in to a pan with 3 cloves of garlic, 4 of the juniper berries (crushed), 1 carrot (roughly chopped), ¼ of the white and ¼ of the red onion, 2 sprigs of thyme and rosemary. Cover with water and braise slowly for approximately 2.5-3 hours or until tender. Remove from pan and remove all meat from bones, put to one side.

Remove the veg and chop finely. Reduce the liquid until it becomes a syrup then mix it all together and season. Roll into 25g balls and refrigerate. Once cool and set, roll in flour, egg and milk, then mix with the bread crumbs. Deep fry until golden.

FOR THE SALAD Finely dice carrots and remaining onions.

Roughly chop broccoli. In a medium hot pan, add a little oil and the vegetables and sweat for approximately 3 minutes.

Add spinach and mix until it starts to wilt.

Season to taste.

FOR THE PIGEON In a medium hot pan, add a little oil. Season the pigeon crowns and put breast side down first. Add rosemary, thyme, garlic and juniper berries, colour well and turn over (place in oven for 8 mins more if you like less pink). Remove from pan and rest for 5-8 minutes. Remove breasts and assemble.

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Cookbooks H

BOOKS FOR COOKS Rick Stein’s Secret France keeps that holiday vibe going this month

RICK STEIN’S SECRET FRANCE

Feast Fave.

by Rick Stein £26/Jarrold price £20 In search of the new French Idyll, Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to rural Provence.

With characteristic passion and joie de vivre, Rick serves up incredible recipes: Chicken Stuffed with Mushrooms and Comte; Grilled Bream with Aioli from the Languedoc coast; a Duck Liver Parfait bursting with flavour, and a recipe for the most perfect Raspberry Tart plus much, much more. In Secret France, Rick goes off road through hidden towns and sleepy villages to discover the true heart of the enchanting country that had the biggest influence on his cooking.

DISHOOM

by Shamil Thakrar, Kavi Thakrar, Naved Nasir £26/Jarrold price £20 Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking.

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DIARY DATE S SEPTEMBER 5 - Rachel Hore, The Love Child and D J Taylor, The Lost Girls, will be appearing in the Books Department (Lower Ground floor), 6 for 6.30pm

WHERE THE WILD COOKS GO

by Cerys Matthews £25/Jarrold price £20 Popular BBC 6 Music presenter and Catatonia frontwoman, Cerys Matthews travels the world gathering recipes inspired by a range of cultures and conditions, with attention to the role that music can play during food preparation and suggestions of tracks to accompany particular dishes.

SEPTEMBER 12 - An evening with James Runcie, author of The Road to Granchester, launches the Noirwich Festival, The Pantry, Floor 3, 7pm SEPTEMBER 24 - An evening with Max Hastings, author of Chastise: The Dam Busters Story, takes place in The Pantry, Floor 3, 6 for 6.30pm Tickets are available in store or online at www.jarrold.co.uk

APPLE - RECIPES FROM THE ORCHARD

FROM BEAN TO BAR

by Andrew Baker £15.99 Among the people and places included are Duffy Sheardown, a former Formula One racing engineer who makes bars of chocolate in a shed in Cleethorpes that are prized by chocolate connoisseurs all over the world; Willie Harcourt-Cooze, a glamorous globetrotter who grows cocoa in Venezuela and makes chocolate in Uffculme, Devon (sold in Waitrose); and the passionate young women of Dormouse, who from tiny premises in Manchester are winning international accolades.

by James Rich £20 James Rich hails from apple country in Somerset, England, where his family owns a cider farm. Apples, it could be said, are in his blood, and this is a collection of more than 90 of his best-loved recipes. Try your hand at a summery Crunchy Apple, Cherry and Kale Salad; a comforting Slow-roasted Pork Belly and Pickled Apple, and an Ultimate Apple Crumble; all washed down with a Cider and Thyme cocktail. James uses whole apples - as well as cider, apple juice, cider brandy and cider vinegar - to add depth to his dishes. Apples can be delicate and complementary, floral and simple or they can be bold, sharp and stand out from the crowd.

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.

SEPTEMBER 2019

UPCOMING BOOK & AUTHOR EVENTS

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

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Name

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

perfectly packed Free From

THIS MONTH OUR FREE FROM RECIPE WRITER SARA MATTHEWS SUGGESTS A LUNCHBOX ALTERNATIVE TO SANDWICHES PLUS A SUPER EASY LEMON TART www.sarabynature.co.uk

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Sara By Nature

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R E C I P E

SPINACH PITTA BREADS S

Pitta breads make a perfect lunch box alternative to sandwiches and these are so easy to make

8

VE

3 cups of spinach, lightly packed; 1 ½ cups of boiling water; 1 ½ cups of gluten free plain flour; 2tbsp of oil (I used rapeseed oil); 1tsp of baking powder; 1tsp of salt; good grind of pepper; ¼ cup of room temperature water Place the spinach in a bowl and add the boiling water. When the spinach has wilted, drain off the water using a strainer.

Set aside.

In a food processor, add the flour, oil, baking powder, salt and pepper and pulse to combine. Add the drained spinach and pulse again to mix. While the food processor is running, add the room temperature water until a dough forms - pinch a little of the dough to check if it sticks together and is not crumbly.

If it is, add a little more water. Remove dough from the food processor. Knead, to make smooth, then roll into a ball, cover and let rest for 30 minutes. Divide dough into 8, then roll into small balls. Either with a tortilla press or a rolling pin, press or roll each ball to a thin disc.

Heat a skillet or frying pan and cook each side for 30 seconds until faint brown spots appear. Once both sides are done, turn over again to first side. Because both sides are now sealed when you turn on to their first cooked side, they will swell to form the pocket. Remove from the pan and repeat with the rest of the dough.

To store, place on a plate or in a sealed container and place in fridge. Reheat or bring to room temperature before serving.

SER

CHOONA SMASH

(OR MOCK TUNA MAYO) This is a great plant-based alternative to a tuna mayo filling. For flavour twists, replace the chickpeas with kidney beans or black beans; add a teaspoon of capers as well as or in place of gherkins; or swap the mustard and use wholegrain 1 x 400g tin of chickpeas, drained; 1 medium gherkin, finely chopped; ½ tsp of mustard (I used Dijon); 1-2 tbsp of plantbased natural flavoured yogurt or vegan mayo; ½ small red onion, finely chopped; dash of balsamic vinegar; salt and pepper, to taste With a fork, smash the chickpeas, leaving a few un-smashed, mix in other ingredients and combine.

SEPTEMBER 2019

R E C I P E

Serves 8-10

ZINGY LEMON TART

This lemon tart is super easy to make and requires no baking. With a raw crust made from coconut and almonds, and no flour, the filling is set using agar agar, a natural gelatine made from seaweed, making this delicious zingy lemon tart gluten free and vegan CRUST 1 cup of almonds, blanched; 1 cup of pitted dates; ½ cup of coconut (I used raw shredded but desiccated will work); 1 ½ tbsp or melted coconut oil (optional) Pulse all the ingredients in a food processor to make a crumb texture. Press into a tart case, pressing up the sides and making sure all the base is covered. Place in the fridge to chill and set while you make the filling (or for at least 20 minutes).

FOR THE LEMON FILLING ½ cup of freshly squeezed lemon juice; zest of lemon; ¾ cup of coconut cream (place in the fridge overnight to set the cream and use the solid cream - you do not need the coconut water); ½ cup of rice syrup (you can substitute this for maple syrup); 1 ½ tbsp of agar agar (check the packet instructions as some brands differ) Gently heat all the filling ingredients, bring to a boil, reduce heat and simmer for 5 minutes to dissolve all the agar.

Allow to cool for 5 minutes then pour into your prepared crust. Allow to cool then place in the fridge for at least 3 hours (or best overnight) to set. Decorate with shredded coconut. This lemon tart is super delicious topped with aquafaba meringue. Best served straight from the fridge.

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SERVING LOCAL BUSINES SES FOR OVE R 40 YEARS

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

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

COLUMN

JULIA runs a Norwich-based catering and events company which specialises in locally sourced vegan and vegetarian food

OUR VEGAN WRITER JULIA MARTIN TELLS US HOW HER COMPANY STAYS ECO-FRIENDLY, AND SHARES A RAW FOOD SALAD www.purpleplumcatering.co.uk WITH OUR BUSY wedding season in full flow, we have started to think about the environmental impact of what we do. And we quickly realised we needed to go biodegradable, especially with our serviceware! Items such as bowls and plates need to be stable, look good and stand the test of time on a table.

After much research, we found that natural palm leaf ones suited us the best. They are made from natural leaves pressed into shape, are chemical free, ideal for hot or wet foods, and commercially compostable.

What could be more eco than tableware which falls straight from the tree? Natural palm leaf tableware is made of Areca nut palm leaves gathered in the forests of Kerala, Southern India. Fallen leaves are collected, soaked in spring water, heat pressed into shape, then dried.

There are no coatings, no additives and no chemicals, just the natural leaf. There are natural variations in the final colour and thickness, as no two leaves are the same! All of them are compostable.

We have found them easy to use, and they really do showcase the food that we make. We love them!

Here’s one of my favourite salads which is light, refreshing and over flowing with colourful produce!

SEPTEMBER 2019

|

Going Green

V egan

R E C I P E

Mediterranean Couscous Salad with Raw Squash and Feta

Serves Six

This couscous salad with raw squash and bold Mediterranean flavours is a simple dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignon Blanc for dinner.

200g of pearl couscous; 50g of pine nuts; 2-3tbsp of extravirgin olive oil; 3tbsp of lemon juice; 1 large shallot, finely chopped; 2 cloves of garlic, finely chopped; ½ tsp of fine sea salt; freshly ground black pepper, to taste; 1 can of chickpeas, rinsed and drained; 300g of cherry tomatoes, quartered; 100g of feta cheese, crumbled; 50g of pitted and thinly sliced Kalamata olives; 1 medium courgette, sliced into super thin rounds; 1 small yellow squash, sliced into super thin rounds; 50g of fresh basil or flat-leaf parsley, chopped Cook the couscous until al dente, according to package directions. Drain off any excess water.

Meanwhile, toast the pine nuts: In a large frying pan, over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.

In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.

Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, courgette and squash,and basil. Stir to combine.

Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness.

For the best flavour, refrigerate for 30 minutes before serving.

This salad will keep well, covered and refrigerated, for up to 4 days.

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FRESH LOCAL SEASONAL VEG, FRUIT & SALADS NO SINGLE USE PLASTICS SUPPORTING LOCAL FARMS & PRODUCERS

FACEBOOK.COM/NORFOLKVEGBOX @NORFOLKVEGBOX @NORFOLKVEGBOX

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Bawdeswell GardenWatch

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An

Applea Day... www.bawdeswellgardencentre.co.uk

Kevin Morris of Bawdeswell Garden Centre urges us to plant fruit trees and enjoy the fruits of our labours!

THE JOY OF SCRUMPING is probably a lost one these days (perhaps no bad thing!) though I’m sure a lot of you will recall the thrill of holding aloft to your friends the trophy of an illicit apple freshly picked from an unsuspecting neighbour’s tree!

This is the time of year when the fruit trees give up their bounty, with apples, pears and plums all ripe for harvest.

Also, no walk in the countryside is complete without picking some blackberries from the brambles lining our footpaths which is also a great way of encouraging children to walk just that little bit further.

But back to trees. When picking fruit, it’s always best to do so directly from the tree when the chance of bruising is minimised. Always choose unblemished fruit if you are planning to store them, otherwise neighbouring ones will quickly spoil.

With apples, wrap them individually in newspaper and store in single layers (old filing trays are ideal for this!) but remember, some varieties keep better than others so check which ones you have first.

Storing pears can be tricky but two of the most popular varieties, ‘Conference’ and ‘Doyenne du Comice’, just happen to be the best. They need to be picked hard, green and under ripe. Do not wrap the fruit, but lay them out in dimple cardboard trays, so they are easy to inspect. Since pears can deteriorate very quickly, it is essential that you regularly check them and remove any that are showing signs of deterioration. A few days before you want to eat the pears, bring them into a warm room indoors and place them on the fruit bowl to ripen. Pears stored in ideal conditions should last for up to four months.

SEPTEMBER 2019

Unripe plums can be stored in egg boxes and left to ripen at room temperature.

Once ripe, they will last longer stored in the fridge. They are ideal for freezing - cut them in half, de-stone, place in a freezer bag and pop in the freezer - easy.

Don’t waste the windfalls of any fruit; the options are endless for making chutneys, jams, apple pies – the list goes on. Remember that freezing is great, too, so don’t let any go to waste.

Children love fruit picking and searching for decent windfalls, and, in the kitchen, learning the magic of turning their finds into jams or pies - the cycle of plant, pick, eat.

Now is the perfect time to start planning your orchard - plums, apples, pears, peaches, apricots or cherries - there really is no limit as to what can be grown these days, in even the smallest of spaces.

New tree stocks are at their peak of availability in the autumn, as planting conditions tend to be more favourable - more rain, less heat and shorter day length, whilst still maintaining a good soil temperature which is perfect for great fruit which, ultimately, means great pies.

There is a fantastic array of fruit out there so why not make your choice a talking point amongst friends by perhaps choosing rare or local varieties. The various options can be bewildering, so utilise your local garden centre’s expertise for advice on variety, type and form.

The planet desperately needs us to plant more trees but always select one that will grow into a space rather than out of it. Consider the tree qualities – appearance, shape, leaf colour(s), fruits/berries, flower colour and growth habit-plus the season of flowering – this will ensure you’re not just planting a tree, you’re leaving a legacy.

PLANT the tree - PICK the fruit - EAT the pie!

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Gadgets & Gizmos

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BACK TO SCHOOL Skip Hop Zoo Monkey Lunchie

IT’S TIME TO SNAP UP A FEW NEW PIECES FOR YOUR LUNCH BOX AS THE NEXT SCHOOL YEAR BEGINS. HERE’S OUR CHOICE OF THE COOL KIDS’ STUFF!

£14 from John Lewis www.johnlewis.com

Chilly Bottles

Lunch Box

from £15, Bakers and Larners, Holt www.bakersandlarners.co.uk

£5, Marks andSpencer www.marksandspencer.com

Ducks Bamboo Mix Travel Mug

£8, Laura Ashley www.laurashley.com

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Kate Spade New York Insulated Food Container

£23, Amara www.amara.com

Happy Jackson Healthy Snacks Lunch Box

£7, Jarrold’s, Norwich, www.jarrold.co.uk

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Nutrition

CATHERINE JEANS

|

GETTING IN THE

Good Stuff NORWICH NUTRITIONAL THERAPIST CATHERINE JEANS LOOKS AT SOME OF THE LATEST RESEARCH INTO CHILDREN’S NUTRITION

SEPTEMBER 2019

www.thefamilynutritionexpert.com

WE CONSTANTLY HEAR about the importance of children’s nutrition: eating more veg, not so much sugar, less salt and more oily fish…the list goes on! But when life gets busy for us parents and the kids moan about healthy food, it can be tempting to just give in and resort to whatever they’ll eat. But does it really matter? Here’s some of the latest research: 01. Programming our children’s cells for health. Did you know that the food we eat as children can literally programme our health as adults? It’s a fascinating area of research the environment we surround our cells in from a young age, including the food we eat, can dramatically affect our health as adults. So every time you cook for your kids, think about what else you can add to boost up the nutrients? Perhaps an extra vegetable, switching from white to wholegrains, or giving them more water instead of something sugary. Even if it’s a take-out or a ready meal, you could still add some goodness by adding in some extra veg or a piece of fresh fruit for dessert.

02. Boosting brain power. You can actually help your child achieve their full potential by encouraging them towards a healthier diet. Our brains need good food, and whilst we might be spending thousands of pounds on the right schools, tutors or extra classes, by focusing on your child’s food you can also help their brains be their best.

Our brains need healthy fats because they are made from 60 per cent fat, so give them a small handful of nuts or seeds every day, as well as 2 portions of oily fish per week (salmon, sardines or mackerel). Also, the right vitamins and minerals can help them to manage stress and improve

concentration – magnesium, B vitamins and zinc are key here. You can get these nutrients from whole grains like brown rice and quinoa, nuts, seeds, dark green veg such as broccoli and kale, plus good quality meat and fish.

Another key brain nutrient is choline, which helps to support our memory.

Choline is found in egg yolks, peanuts and liver, as well as quinoa, peas and broccoli.

03. Feeding good gut bugs. The good bugs that live in our digestive system are now being termed our ‘second brain,’ due to the way they communicate with our bodies. Our kids develop their gut bugs from the moment they are born, and having a healthy balance and variety of beneficial bugs is so important, not only for brain health, but also growth, development, nutrient absorption and a healthy immune system. In fact, research is showing us that a healthy balance of gut bugs is vital for preventing future health issues such as cardiovascular problems, type 2 diabetes and managing a healthy weight.

You can keep your children’s gut bugs happy by giving them a rainbow diet of different vegetables and fruit. If they are not good veg eaters, hide them in their favourite foods; grated carrot and courgette in bolognese and stews, a handful of raisins on their breakfast cereal or some grated carrot or apple in their favourite muffins. Gut bugs like fibre of all kinds – so you can also switch from white to wholegrains, and encourage them to eat more beans and pulses.

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From concept to completion and beyond, trust the experts and let us....

Small family company, traditional values, Over 30 years in business, Kitchen Design Specialists.

ADO VOILE, DYNAMIC

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Dovetail Interiors

|

KENDA LOUNGER

Summer

H O L D O N TO

www.dovetail-furniture.co.uk SUMMER IS STILL GOING STRONG here at Dovetail Interiors, based at Dovetail Furniture, and it’s not too late to create a relaxed entertaining space that can be adapted from outdoor to indoor entertaining as the year goes on.

Create a calm vibe for your friends to enjoy, and opt WILLIAM MORRIS INDIAN LOOP FABRIC

NERTHUS CERAMIC PITCHER

SEPTEMBER 2019

ROMO MOKOLO COLLECTION

IN THE FIRST OF A NEW SERIES, CHARLOTTE FAWKES AND CLARE BULLER OF NORWICHBASED DOVETAIL INTERIORS TELL US HOW TO KEEP THAT SUMMER VIBE GOING!

to layer up textures and patterns. But don’t just think of textures in the soft furnishings - opposing surfaces are good in the furniture as well, we’ve gone for rattan along with the smoothness of ceramic and brass.

Use natural fabrics and materials - rattan and wicker are having quite a moment and we’re loving the fact there are lots of beautiful and interesting shapes and styles to choose from. The laid back comfort of this Kenda Lounger would look great teamed with Ramo’s gorgeous Mokolo collection of outdoor fabrics in all sorts of geometric loveliness - and, with the addition of Ado’s floaty transparent voile, Dynamic, to dress your windows it makes a fantastic outdoor room.

So whether you choose a more subtle palette of soft 100 percent linens like William Morris’ Ruskin and the effortless Indian Loop, or add a punch with some tropical prints like Sanderson’s cotton Jackfruit in Tropical/Ink, enjoy entertaining your friends in your new laid-back space. We can help you with all aspects of your room design, domestic or commercial, from flooring to lighting, window treatments to colour schemes and room layouts.

We are offering a free, no obligation, two-hour design consultation for a limited period only. So call or visit us now to make the most of our expertise before the nights draw in!

DOVETAIL FURNITURE Sprowston Road, Norwich

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Garden Rooms

Conservatory Insulation

Conservatory Roofing Systems

A Garden Room combines an outdoor feeling with the year-round comfort of an inner room.

A simple, quick and cost effective way to increase insulation.

A great way to make your conservatory into an ‘all year’ room.

Orangeries

Garden Offices

A popular and practical way to create much needed space to a home.

A great way to have more space but allow a separation and peace from the bustle of the house.

Contact us for a free consultation and quotation call us on 01603 720005

www.gardenroomdesigns.co.uk

www.bawdeswellgardencentre.co.uk

Plant, Pick, Eat!

Plant trees this Autumn & enjoy for life!

FOOD HALL LICENSED RESTAURANT PLANTS FURNITURE TOYS CLOTHING BOOKS GIFTS CARDS

Norwich Road, Bawdeswell, Dereham, Norfolk NR20 4RZ Tel: 01362 688 387 ... more than just a garden centre!

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Kitchens

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The Heart Of A Home

IN THE FIRST OF A NEW SERIES, KESTREL KITCHENS, BASED NEAR NORWICH, TELL US WHAT’S HOT IN THE WORLD OF KITCHEN DESIGN THIS AUTUMN

SEPTEMBER 2019

K EY TR ENDS FOR 2019/2020 • Open-plan living - a firm favourite with many - think about cooking, eating and relaxing areas • Industrial look - mix up concrete-style worktops with stainless sinks • Colours - greys and blues remain popular - with shots of colour like a pistachio Aga. Two tone colour schemes are effective • Islands - a hugely popular part of a kitchen, especially if a seating area is included • Lighting - pendants over worktops - go as unusual as you like • Units - wall units are on the decline as different storage options become popular • Curves - soft lines, with gentle corners dominate • Storage - think pantry larders where you can store food as well as have electrical sockets for gadgets such as blenders and toasters - keeping work surfaces free of clutter. Think of storage walls as the modern equivalent of the classic butler’s pantry, updated for today’s smaller spaces • Door furniture - think matt or even copper handles for a modern twist • Worktops - marble effects are currently popular • Display space - people might like to show off their cookbook collection or some family china

www.kestrelkitchens.co.uk

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ESTREL KITCHENS, based near Norwich, has more than 30 years experience in creating bespoke handmade kitchens (and more).

As general manager Edward Hill explains, the company offers a full service, from design to build to installation, thus keeping quality high and customers’ wishes at the forefront of what they do.

‘We can create anything a customer wants; everything is made to order so it is unique to that setting.’

With a team of designers, and almost 20 craftsmen and women with more than 200 years of experience, the company offers a free initial consultation in their very attractive showroom, before coming for a site visit and finding out exactly what a customer wants and the sort of kitchen style they like.

‘We work with people,’ says Edward. ‘We look at exactly how they cook, how they entertain - if they have pets.

And we really make the best use of the space available.

We can suggest moving a wall, redesigning windows, and can include any special features, say a log store for a woodburner.’

Finally, the company can tackle anything from a Victorian rectory in the countryside to a super eco-friendly passivhaus which has stringent building regulations to adhere to.

‘We are a friendly bunch, and very calm - we have a lot of repeat bookings and people are just as interested is us doing say their home office and bathroom, too,’ reports Edward.

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Suppliers of the finest quality locally sourced food since 1889

Flying the flag for Norfolk produce Retailer of the Year 2016 Farm Shop & Deli Awards

WELLS-NEXT-THE-SEA • BURNHAM MARKET WWW.ARTHURHOWELL.COM 01328-710228

RECIPE

saucy

www.yarevalley.com

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feeling

Yave Valley Oils

A LEADING NORFOLK COLD PRESSED RAPESEED OIL PRODUCER HAS JUST EXPANDED ITS RANGE TO INCLUDE SAUCES

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pesto frittata

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THE MACK FAMILY has farmed at Surlingham, near Norwich, for more than 100 years. Now the farm has a selfservice shop, a timeshare swimming pool, and Portuguese breakfasts, lunches and snacks from Teles Patisserie, plus it is home to Yare Valley Oils, a field to bottle producer of cold pressed rapeseed oil.

This award-winning oil is the foundation of their range of products, which includes oil infusions, dressings and lip balms as well as their new sauces.

The Pesto sauce combines British cheese and basil, creating an individual and tasty twist, whilst keeping that authentic pesto flavour. These fresh ingredients are paired with pine nuts to deliver not only a rich and creamy sauce, but also a sauce with texture and crunch. This sauce is ideal as a topping for vegetables and sandwiches, stirring into sauces, soups and mashed potatoes, drizzling over pizza and salads, and adding to marinades.

The Horseradish sauce uses British honey and horseradish which produces a subtle and natural sweetness, together with that famous horseradish heat!

It is perfect with roast beef, and also delicious with fish, spread on sandwiches, and stirred into stews and dressings.

Try these two recipes, both twists on simple classics.

This pesto vegetable frittata makes an easy, healthy meal.

5 whole eggs, beaten; 1 beef tomato, thickly sliced; 1tbsp of Yare Valley Cold Pressed Original Rapeseed Oil; 2tbsp of Yare Valley Pesto; 1 red onion, finely chopped; 2 handfuls of your favourite vegetables (we used courgette, leftover sautĂŠed potatoes; a handful of spinach); 2 large handfuls of grated cheese; salt and pepper to taste In a mixing bowl, whisk the pesto and 1 handful of cheese into the beaten eggs, season and set aside. Preheat your grill on a medium setting. Heat the oil on a low heat in a medium nonstick, ovenproof frying pan. Tip in the onion and gently fry until slightly softened. Next, add your other vegetables, leaving the spinach until last. Leave to gently fry until slightly coloured.

Add your egg mixture to the pan and leave for one minute. Top with the sliced tomatoes and remaining cheese. Place under the grill for 10 minutes or until golden brown. Serve with salad and crusty bread

horseradish cheese on toast

2 thick slices of bread; 2 large handfuls grated cheese; 1 heaped tbsp of Yare Valley Horseradish sauce Preheat the grill to a medium setting. Once hot, place two slices of bread under the grill until golden on one side. Remove from the SEPTEMBER 2019

Serves One

grill and set aside. In a bowl, combine the grated cheese and horseradish sauce. Top the bread with the cheese mixture on the side which has not been grilled. Place back under the grill for 5-10 mins or until golden brown and bubbling.

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Rachael Parke

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THE ‘HOSPITALI’TREE’ THIS MONTH RACHAEL PARKE, FRONT OF HOUSE AT NOTWENTY9 IN BURNHAM MARKET, SHARES ALL THE POSITIVES HER CHOSEN CAREER CAN OFFER IN THE HOPE IT WILL INSPIRE OTHERS

I

www.number-29.com

KEEP VOICING that this industry really provides the roots to a community, especially here in Norfolk where we are proud to support our farmers, independent suppliers and fishermen. The importance of using local provides our customers with traceable and sustainable produce that we are confident in serving.

We love to share the names and stories of our each of suppliers; after all, they are friends and we want to shout about what they do!

It is vital for the longevity of all our businesses that we work together and support each other. There are always challenges, and at any point our production and service can be interrupted through no fault of our own. This could be a surge affecting fishing, an unusual wet or dry spell affecting crops and prices, or an increase in costs instigated from the city. Without loyalty, support and understanding, these effects can be harder to swallow.

Over the years, I have gained a great basic knowledge in so many areas that I never thought I would be exposed to.

I have a good understanding of growing, fishing, distilling, wine making, delivery processes, butchery and cooking.

So I am now keen to call it the ‘Hospitali’tree’, as it can offer so many branches of opportunity and provides strong roots for future careers.

If you naturally love business and numbers, look at the

accounts department or management, or perhaps you love organising and paperwork, so maybe reception work is for you. Dealing with staff is certainly a full time position and is very office based, so Human Resources can be a more ‘social hour’ role.

No hotel or restaurant can give that initial attraction without being well maintained, so if you are practical or a lover of gardening don’t dismiss our industry. And tied in with that, everyone loves a wedding and to hand hold the bride and groom from their recent engagement to their big day is a real honour, so maybe wedding planning is for you.

Chefs don’t just cook! They butcher, fillet fish, write recipes, manage rotas, organise paperwork and monitor kitchen hygiene, so at any point any natural passion you have in any of these areas can offer an alternative career. Meanwhile, front of house is a truly wonderful area to work in. We meet new people and learn from them every day.

Remember, if you want to see more of the world, this career can take you anywhere from the vineyards in the South of France to bar work all over the world.

As seniors in the industry, it is our responsibility to guide, train and recognise people’s dreams for the future of our industry.

Dreams are like acorns; Plant them well, tend them carefully, And they will grow to be as mighty as the oak.''

ANONYMOUS

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FIT FOR A

The Hero

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Hero www.theheroburnhamovery.co.uk

CHEF PATRON HARRY FARROW OF THE HERO IN BURNHAM OVERY STAITHE IN NORTH NORFOLK OFFERS US A SEASONAL FISH DISH The Hero at Burnham Overy Staithe opens every day, has an outdoor seating area, three bedrooms and a great gin list!

Baked Hake with Parmesan This recipe makes use of the last of the fantastic Norfolk courgettes, and is warming as the nights start to draw in!

GNOCCHI 500g of mashed potato; 125g of pasta flour (type 00); 100g of grated Parmesan; 2 egg yolks; zest of 1 lemon; 2tbsp of parsley; 2tbsp of chives; 2tbsp of chervil Mix together the mashed potato, pasta flour, egg yolk, Parmesan, half of the herbs and salt and pepper.

SEPTEMBER 2019

Combine into a soft dough and divide into 4. On a floured surface, roll the dough pieces into sausage shapes, about the thickness of a 10 pence piece. Cut into 1 inch chunks, place on a floured tray and store in the fridge until needed.

COURGETTES 1 clove of garlic; 4 courgettes; 200ml of good quality fish stock Cut the courgettes in half lengthways and then into slices 1cm thick.

Heat 2tbsp of good quality olive oil in a pan and gently cook the finely chopped garlic. Add the gnocchi pieces to the pan and fry on one side. Once golden

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Herb Gnocchi and Norfolk Courgette

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brown, turn each piece over and add the courgettes. After 2-3 minutes, add the stock and reduce until the sauce is thick and the gnocchi is cooked.

HAKE 4 hake fillets (approximately 150g each); a handful frozen or fresh peas Preheat oven to 180ËšC. Meanwhile, sprinkle a pinch or two of salt on the hake and place in the oven for 10 minutes.

Finally, add the peas, lemon zest, the rest of the herbs, a knob of butter and season to taste. Serve the gnocchi, place a warm hake fillet on each portion and pour any juices from the baked fish over the dish.

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Able Community Care

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Sharing

Memories ENJOY RECALLING YOUR WARTIME

RECIPES WITH THE HELP OF A LIVE-IN CARER - AND YOU MIGHT EVEN WANT TO TRY COOKING ONE AGAIN! MEMORIES ARE an important part of our lives and, for older people, many food memories are from the Second World War. For most of the population, the idea of going out to a grocers, greengrocers, butchers, bakers, or even a sweetshop felt impossible.

On 8 January 1940, bacon, butter and sugar were rationed. This was followed by successive ration schemes for meat, tea, jam, biscuits, breakfast cereals, cheese, eggs, lard, milk and canned and dried fruit.

Rationing was so that everyone had the same, fair share of the available food and every person was given a Ration Book. When you shopped, with your registered food supplier, your item was ticked off.

Ration Books came in assorted colours. Most adults had a beige covered one. Green Ration Books were for pregnant women, nursing mothers and children under five, and they had first choice of fruit, a daily pint of milk and a double supply of eggs.

The blue Ration Book was for children between the ages of 5 and 16.

This entitled them to fruit, a full meatration and half a pint of milk a day.

Improvisation was the work of many housewives. Mock cream made of margarine, sugar and milk both fresh and dried; carrots made jam, puddings and drinks; other puddings were made with grated potato; and chocolate icing was a combination of cocoa powder, golden syrup and margarine.

Memories are part of our everyday lives and sharing them can be pleasurable. Loneliness in older people is common, often with no one to talk to or to share such memories with.

Able Community Care is a nationwide provider of Livein Care Services. Rationing lasted for 14 years and our carers have time to listen, to reminisce, to encourage chat over a cup of tea, to ask questions, to learn themselves about the lives of the people they are caring for. Many photos will be looked at and even an old cookery book might come to light!

Able Community Care is a provider of live-in care services throughout the UK. 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

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Nick Harris

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T H E R OAS T

Revolution

IT’S TIME TO BRING BACK THE SUNDAY ROAST - BUT WITH A TWIST, SAYS JARROLD EXECUTIVE CHEF NICK HARRIS

www.jarrold.co.uk CAN YOU BELIEVE that autumn is almost here? Time certainly does fly by, and before you know it we will be thinking about Christmas feasting and time spent with family and friends. The end of the year is always the time when you can take stock, look back at the year just gone and forge ahead with a new plan for the New Year – but why wait until then? The changing of the seasons signifies a time when we should all stop for a moment and assess what is important, before the hands of time takes away another few months.

For me, time spent with family and friends is important.

Many of us don’t see family for months at a time, and the same applies to the friends you always promise to catch up with. So it’s time to bring back family and friend time at least once a week, and you can do that through food.

Sunday was always the time for a traditional roast dinner. I can remember the table looking like a banquet, with fresh vegetables from the garden, large Yorkshire puddings, gallons of gravy - and I always went back for seconds.

Before you make your excuses about not having enough time, the Sunday roast need not be hard work. At The Exchange on the lower ground floor at Jarrold, you can book our Host Your Own Roast so that you can get together with family and friends for a delicious Sunday roast as

you would in your own home, but without the cooking and washing up.

All you have to do is pick your choice of roast from our menu that includes sirloin of the finest Aberdeen Angus beef, loin of pork and crackling, Norfolk reared Black Leg chicken or a vegetarian option, and we will cook it for you and bring it to your table for you to serve along with crispy goose fat roast potatoes, Yorkshire pudding, a generous selection of fresh garden vegetables and lashings of proper gravy.

There is also live entertainment on selected Sundays throughout the autumn which makes The Exchange an awesome destination for your family roast.

So let us do the hard work and you can bring back the Sunday roast in style.

After all you want to spend more time with family and When you book a table for Host Your Own Roast we will friends, right? treat you to a free glass of HOST YOUR OWN ROAST wine* for each member of is part of the Sunday your party. menu at The Exchange in Jarrold and costs £14.95 Just quote: Feast Magazine per person. To book call when booking.

01603 660661.

FREE GLASS OF WINE ON US

*Only 1 glass of wine per person. Cannot be used in conjunction with any other offer. There is no cash equivalent. This offer can be withdrawn at any time. Valid Until September 30 2019.

HAVE YOU TRIED THE FFOLKES IN WEST NORFOLK , THE SET TING FOR A FE A ST OR T WO? WE TELL YOU MORE

TIME TO

FE A ST THE FFOLKES is a 300-year-old coaching inn, just three miles from Sandringham in west Norfolk. It is super family friendly, with both indoor and outdoor play areas, and also boasts 24 beautiful bedrooms.

THE FFOLKES FE A STS are unlimited dining experiences. Choose from a Breakfast Feast, Pie Feast, Curry Feast or a Smokehouse Feast, which all include fresh and locally sourced food.

BREAKFAST FEAST daily 7am - 11am £13 UNLIMITED Under 12s eat free.

FRIDAY CURRY FEAST from 5pm £18.50 UNLIMITED Under 12s eat free between 5pm- 6pm

SATURDAY BRUNCH FEAST 7am - 2:30pm £15 UNLIMITED Under 12s eat free

SATURDAY SMOKEHOUSE FEAST from 5pm £18.50 UNLIMITED Under 12s eat free between 5pm- 6pm

SUNDAY PIE FEAST 12pm - 6pm £18.50 UNLIMITED Under 12s eat free between 4 - 5:30pm

T H E F F O L K E S , LY N N R O A D, H I L L I N G TO N , K I N G ' S LY N N | W W W. F F O L K E S . O R G . U K norfolkpassport.com

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Roger Hickman

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A sk T Expehe rt

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

Ad v No ice F r rfo lk’s om O n To p C e Of he fs

SEPTEMBER 2019

LEM ON ME RIN GU E WIT H PEA R AN D CA LVA DO S

you don’t believe me, try cooking your next stew in two halves: one with salt added during the cooking process, and one without. The salt-less version will taste bland in comparison, and trying to accentuate the flavours by adding salt after cooking will just accentuate, well, the saltiness.

Even on dishes where you do want to notice the taste of the seasoning, adding it before cooking is better. For example, salt (and pepper) a steak before cooking and you will end up with a well-seasoned piece of meat; add the salt at the table, and you will end up with a salty crust which has not penetrated the fibres of the steak.

If you are concerned about the health aspects of using salt, be aware of this: in general, people add three times as much salt at the tables as they would during cooking.

Adding it little and often in the kitchen, adjusting the flavours as you go, and using it very sparingly at the table only to make final seasoning adjustments – that is the right way to use it. Most chefs use salt judiciously during cooking. We never get people feeding back that the salty taste of their dish was good – but they do comment on the depth of flavour which they don’t seem to be able to recreate at home. Of course, part of this is down to the skill of the professional chef (I would say that, of course!), but part is also down to knowing how to use seasoning in the kitchen.

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www.rogerhickmansrestaurant.com

Given that we are all being told to eat less salt, isn’t it better not to use salt during cooking, but instead to leave it up to each individual to add what they want (or not) at the table?

We are rightly concerned about the amount of salt in our diet, but the vast majority of the sodium we eat comes not from what we cook ourselves, but from processed foods and convenience products where salt is often used to compensate for the flavour missing from the substandard ingredients which all too often find their way into such foods.

We mostly use salt in cooking not because we want things to taste salty, but to enhance flavour. This is why, for example, we add salt when baking - you wouldn’t think about putting salt on a cake, but the salt used during the cooking process helps the other flavours sing.

Salt in cooking is not there to impart its own flavour, but to bring out the flavours of other ingredients and help them come together to make a better tasting dish.

Adding salt during cooking is completely different to adding it as a condiment at the table, where its main purpose is to add a salty taste (fine for chips, for example).

Lots goes on during cooking, with heat, rehydration and dehydration, chemical processes, and so on. It is during this process that salt works its magic, getting in amongst the ingredients and opening up their flavours.

Generally (there are exceptions), if a dish tastes salty, then too much has been used during cooking. But if you don’t use any at all, you will notice the difference. If

Recipe Online

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Coffee

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New Skin José de León Guzmán of speciality coffee company Kofra is pumped and ready for the next five years!

JOSÉ DE LEÓN GUZMÁN

coffee recipes and information on our IT IS SEPTEMBER and a feeling of new shops is coming, as well as new take away beginnings is in the air. It feels like a cups and a new bright colour palette new start every September at Kofra, as across the whole brand. We also worked the students are back and the city feels really hard on a new font that feels very somehow alive again. It feels like a new Kofra and I hope you like it. day to start again, and after five years The Kofra monkey remains as our main of continuously evolving and having logo, our tagline Coffee + Community + fun with our branding. we felt it was Quality has now been replaced as I feel necessary to start preparing for the the sense of the Kofra community is now next five years. well established and does not need to be So, early this year I started working advertised anymore. with our graphic design agency to create There is also the feeling that the word an update of the Kofra branding. community has become overused and the A change of skin every once in a while is real meaning of it has been diluted. This a great exercise as it forces you to look at has now been replaced by Kofra Coffee things from a different angle and it really www.kofra.co.uk Roasters & Brewers. shows just how much subtle changes can I really hope you love the new feel of Kofra just affect the feeling of a coffee brand. as much as we do. We are ready for the next five years of But in order to stay true to ourselves, we needed more leading the way in modern coffee experiences, meaningful tools to communicate better with our customers, and conversations, friendships and, most importantly, the one to prepare for the challenges and opportunities coming thing all of the Kofra family has in common: coffee. ahead. So, a new website with a focus on subscriptions,

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RECIPE

Brasted's

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on the rack

PUT YOUR CULINARY ABILITIES TO THE TEST WITH THIS LAMB DISH FROM BRASTED’S, ONE OF OUR BEST KNOWN FINE DINING RESTAURANTS

www.brasteds.co.uk

LAMB IS OFTEN ASSOCIATED WITH WARMING DISHES on a cold winter’s day but the team at Brasted’s Restaurant in Framingham Pigot, near Norwich, is willing to argue that it is perfect whatever the weather!

Using the freshest seasonal ingredients, including broad

beans and courgettes, as well as locally reared lamb, this light and tasty recipe creates a taste of the East, conjuring up the sights and smells of the souk in Algiers or Marrakesh – the perfect dish for a balmy English late summer’s evening!

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RACK OF ORCHARD FARM LAMB

Serves 2-4

WITH SPICED COUSCOUS, SHAVED PICKLED BEETROOT, JERUSALEM ARTICHOKE PURÉE, BEANS TAGLIATELLE AND MINT OIL

FOR THE LAMB 200-300g rack of lamb; 2 cloves of garlic; 20g of mint; 100ml of oil; pinch of chives Preheat oven to 180°C. To prepare the rack of lamb, firstly you need to clean the bones. To do this, wrap a piece of string around the bone, starting at the bottom, and pull tight. As you pull, the string will remove the meat from around the bone, leaving behind a clean bone. To marinate the rack, blitz together the garlic, mint and oil in a food processor until completely mixed and then pour over the rack of lamb and leave while you prepare the rest of your meal. Be sure to keep a little of the mint oil aside to finish the dish later on.

FOR THE SPICED COUSCOUS 200g of couscous; 2tbsp of oil; salt and pepper; 1 apple, finely diced; pinch of freshly chopped chives; 50g of raisins; 1tsp of cumin; 1tsp of ground coriander; 375ml of lamb stock You will need to prepare lamb stock. Then, lightly sweat the finely chopped onions in a pan with oil and spices. Then add to couscous along with lamb stock and salt and pepper and cover with cling film in a bowl to cook. Once cooked, you can add finely chopped apple, chives and raisins.

SEPTEMBER 2019

FOR THE ARTICHOKE PURÉE 300g of Jerusalem artichokes; 50g of butter; 50g of double cream; seasoning Part boil the artichokes in some salted water until soft enough to blend (approx. 10 minutes). Melt the butter in a pan and then add cream and artichokes and season well. Once simmering, pop in a food processor and blend until smooth and pass through a sieve to obtain a smooth texture.

FOR THE PICKLED BEETROOT 1 red beetroot; 50ml of water; 50ml of red wine vinegar; 50g of sugar; 4 cloves and 1 star anise Make your pickling liquor by putting all ingredients into a pan and simmering gently. Finely cut beetroot into 1mm thick rounds and then cut into desired shape and cook in pickling liquor.

FOR THE BEANS TAGLIATELLE 1 courgette, julienne; 150g of runner beans; 50g of broad beans; lemon oil Gently fry courgette, runner beans and broad beans in oil and lemon juice but don’t do this until you are ready to plate as doesn’t take long.

TO COOK RACK OF LAMB Heat oil in a frying pan and colour each side of the rack until a nice golden brown. Then place on a tray and into a preheated oven at 180°C for 10 minutes (medium rare.) For best results, cut rack of lamb into cutlets to serve.

TO ASSEMBLE Build your dish by starting with the spiced couscous. Gently spin your bean tagliatelle around a fork and drape on top of the couscous.

Pipe blobs of Jerusalem artichokes purée neatly around the couscous (three is a suggestion). The shaved pickled beetroot to be placed on each purée splodge.

Once the lamb has had time to rest, slice and prop on top of the bean tagliatelle tower. Drizzle lightly with mint oil! And last but not least, serve with a rather gluggable bottle of young Bordeaux and enjoy.

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© JOANNA MILLINGTON

COCKTAIL

Bloody Mary

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BLOODY BRUNCH

Serves One

THE NOIRWICH CRIME WRITING FESTIVAL TAKES PLACE THIS MONTH, PROMISING FOUR DAYS OF THE VERY BEST IN THE NATION’S FAVOURITE GENRE RIGHT HERE ON OUR DOORSTEP, AS EMMA OUTTEN REPORTS

IF YOU’RE HOSTING a crime writing festival, it makes perfect sense to celebrate with a Bloody Brunch at the end of it all, doesn’t it?

And that’s exactly what’s going to happen, once again, when the sixth Noirwich Crime Writing Festival takes place from September 12 to 15.

The festival is organised by the National Centre for Writing and the University of East Anglia and this year welcomes BBC reporter George Alagiah, Yrsa Sigurrðardottir - ‘Iceland’s crime queen’; James Runcie, creator of the much-loved Grantchester Mysteries; Louise Doughty, author of the smash-hit Apple Tree Yard, and many more across 20 events and four Norwich venues: Dragon Hall, home to the National Centre for Writing; Jarrold Department Store; the Enterprise Centre at the University of East Anglia and The Birdcage.

There will also be a photography exhibition at The Birdcage featuring the work of American artist David Drake, who has produced a series of stunning images reflecting the noir in Norwich.

Cafés and bars across the city will join in the celebrations with food and drink crime twist specials. There will be writing workshops where you can try your hand at writing the next bestselling thriller, and The Ivy Norwich Brasserie is sponsoring a very special VIP reception on the roof garden of the Enterprise Centre, UEA. And on the Sunday (September 15) visitors can enjoy the popular Bloody Brunch - at the National Centre for Writing’s home Dragon Hall - as two crime-fiction events are served up with a complimentary Bloody Mary, courtesy of Norwich's Ghost Vodka and Big Tom spiced tomato mix.

THE BLOODY BRUNCH takes place on September 15 in the beautiful Dragon Hall courtyard garden and includes a complimentary bloody Mary and access to two historical crime fiction events in the Great Hall.

Book tickets for the Bloody Brunch and other Noirwich Crime Writing Festival events by visiting www.noirwich.co.uk SEPTEMBER 2019

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bloody mary

At Big Tom, we like to think vodka should be added according to personal preference so we suggest mixing it according to what tickles your fancy! But here’s a rough guide for you:

44ml of your favourite vodka (or more if you’re feeling adventurous)! Do try the artisanal Ghost Vodka from the awardwinning Norwich-based company; 300ml of Big Tom, the best spicy tomato mix in town (if we do say so ourselves!); 4 squeezes of fresh lemon juice; a pinch of salt; a pinch of black pepper; 3-4 ice cubes; 1-2 celery sticks, for garnishing HOW TO MIX Add your tomato mix into a blender along with the vodka and ice. Mix in the lemon juice, salt and pepper. Shake vigorously a few times so that all ingredients mix well together. Pour the mix into a glass. Top up with fresh celery sticks

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Matches made in heaven?

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ANDY NEWMAN HAS HIS ‘WINE WITH DINNER’ PRECONCEPTIONS CONFRONTED BY TWO NORFOLK PRODUCERS

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OU WON’T BE ENTIRELY SURPRISED to discover that my three-week sojourn to the Languedoc this summer was largely taken up with making the most of the food and the wine that this wonderful region has to offer - generally at the same time.

That is the point about wine drinking in France.

Although you will see glasses being taken at cafés, usually as an aperitif, the vast majority of wine drunk by our Gallic cousins is with food. It is in my house, too. I have always found beer too heavy for most foods, and the idea of killing your taste buds with spirits was not something I would ever have considered.

However, it is good to have your preconceptions challenged, and twice recently my set ideas about what to put in my dinner-time glass have been confronted.

The first occasion came following the Hospitality Action charity dinner at Holkham Hall, a menu created by a who’s who of Norfolk chefs to launch the charity, which looks after the welfare of those working in the hospitality industry. I was lucky enough to find myself sitting next to Laura Handford, marketing guru at Redwell Brewery. She listened politely to my advice on what we should be drinking with each course, and then said she had just the thing to make me question my ‘wine is always right’ mindset.

Two days later, Redwell boss Ben Hopkins himself arrived at my door with two bottles of the brewery’s brand-new Brut IPA. This, said Ben, is a beer for food: and you know what, he’s right. Made from Sauvin hops, a variety which originated in New Zealand and which is said to impart flavours similar to a white wine fruitiness, the Brut IPA is pale and dry, with notes of grapes and tropical fruit, and definitely one to match with food. At 6 per cent abv, it’s not a glugging beer, but that’s kind of the point.

If drinking beer with food is not exactly breaking the mould, then consuming spirits with your meal has always seemed a massive no-no to me. The high levels of alcohol numb the palate, leaving little sensitivity to the subtleties of the food’s own flavours.

So it was with some trepidation that I found myself at

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The Ivy Brasserie Norwich recently. The guests of Matt and Steph Brown, whose Founding Drinks company is responsible for Norfolk’s own Wild Knight English Vodka, Nelson’s Gold vodka liqueur, and most recently, a growing range of gins marketed under the Boadicea label, this was a Gin Tasting Dinner – three words which I wouldn’t have thought belonged in the same phrase.

For me, gin has always fallen firmly into the pre-dinner cocktail category, but some real thought had been put in by both chef and sommelier. The first course of Bang Bang chicken (crispy chicken with peanut and sweet chilli on a salad of cucumber, baby gem and radish) was perfectly complemented by a gin and tonic made from Boadicea’s fruity Rosa gin and elderflower tonic. The long nature of the drink moderated the gin’s alcohol, and the fruitiness of both gin and tonic was a perfect foil for the dry spiciness of the chicken.

Next came sea bream with fennel, apple and watercress salad and a chive and Champagne velouté. Served with this was Boadicea Gin with yuzu juice, hibiscus syrup and lemonade (a concoction called a Japanese Warrior). I was worried this might be too sweet for the dish, but the richness of the velouté stood up to the sweeter elements of the drink, and the citrus of the yuzu cut through.

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ndy has Three wines A month has enjoyed this

Wine

| Pudding was a cherry panna cotta, served with a cocktail made from the Rosa gin, with lemon juice, raspberry syrup and egg white. The cherries in both panna cotta and gin were well-matched, and this time an element of sweetness was welcome.

My worry about drinking spirits with a meal is that the amount of alcohol can be numbing, but Matt assured me that we had each consumed around six units of alcohol during the meal – about the same as in a 500ml carafe of wine.

I’m sure our French friends would be horrified at the idea of drinking gin with dinner, but sometimes it’s good to leave your prejudices at the door and try something new.

I’m not convinced I will be drinking anything other than wine with dinner on a regular basis, but when there are such top-quality alternatives being made here in Norfolk, it’s certainly worth giving them a try.

Kaesler Love Child Viognier, Barossa Valley, 2018 Bakers & Larners, £19.75 A wonderful, rich and creamy barrel-fermented Viognier from Australia’s Barossa Valley, with a huge nose of peach, honey and honeysuckle, and packed with apricot, peach and spicy cinnamon flavours. Nicely balanced, with just enough oak, and a genuine Viognier varietal character. The best New World match for a Condrieu I have yet tasted.

Domaine des Mailloches Bourgeuil, 2017 Bakers & Larners, £12.75 100 per cent Cabernet Franc from the Loire Valley, made from young vines, this is a real fruit bomb: ruby-red in colour, with red and black fruits on the nose, and a simple, light and easy palate which matches the nose. I would put this in the fridge for 20 minutes before serving.

Morrisons ‘The Best’ Alsace Pinot Gris, 2017 Morrisons, £8.50 Pinot Gris is the same grape as Pinot Grigio, but in Alsace it gives wines with more body and more interest. This is a classic of the genre, at a bargain price. Honeyed and floral on the nose, the palate has honeyed spice, and a big depth of flavour.

“FOR ME, GIN HAS ALWAYS FALLEN FIRMLY INTO THE PRE-DINNER COCKTAIL CATEGORY...”

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COMPETITION

Adnams

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Chance to Win

To Enter:

ADNAMS IS OFFERING the perfect prize to raise your spirits in celebration of its wins in the 2019 International Wine & Spirit Competition - one of the most prestigious spirits awards in the world.

Feast readers can enter a competition to win a selection of Adnams’ spirits worth £350. The prize includes IWSC 2019 award winning Copper House Pink Gin, Rye Malt Whisky and Triple Malt Whisky, and Longshore Vodka, which scooped IWSC 2018 best vodka in the world.

From its Southwold-based distillery, Adnams beat off competition from Russia and Finland by picking up the world’s best vodka producer in 2018.

It is now also celebrating a Gold hat trick in this year’s World Whisky Masters for Rye Malt Whisky, Single Malt Whisky and Triple Malt Whisky.

Adnams’ spirits are distilled in its Copper House Distillery, which uses state of the art technology to produce its range of high quality spirits from un-hopped beer.

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Answer the following question?

What is the name of Adnams’ Southwold based distillery?

Copper House Distillery Seagull Distillery Sole Bay Distillery How to enter Visit www.adnams.co.uk/feastcompetition and just follow the instructions. Good luck!

TERMS & CONDITIONS Normal Feast Norfolk magazine competition rules apply and the editor’s decision is final.

The competition closes on September 30 when a winner will be selected at random.

The competition is open to over 18s only.

www.adnams.co.uk

THIS MONTH WE HAVE TEAMED UP WITH ADNAMS TO OFFER ONE READER THE CHANCE TO WIN A SELECTION OF AWARD-WINNING SPIRITS. CHEERS TO THAT!

Make your choice from this month’s finest selections – capably selected by the in-store Fine Wine Experts at Bakers & Larners of Holt Greywacke Sauvignon Blanc, New Zealand 2018, £18.99

Made by one of Marlborough’s most respected winemakers - Kevin Judd this is the pinnacle of Marlborough Sauvignon Blanc, a wonderfully intense combination of nectarine, nettle and elderflower with hints of citrus and a delicate, understated herbal edge.

Lucha Rocosa Carignan, Chile 2018, £9.49

The name of this wine, ‘Lucha Rocosa’ translates as ‘rocky struggle’ and refers to the vines’ struggle to find water and minerals in dry, mountainous conditions. Fairly full-bodied but with a freshness and purity of fruit that makes you come back for more!

Luzada Albarino Rias Baixas, Spain 2018, £11.99

Citrussy with zesty fruit and incredible freshness on the palate. A great pairing to seafood and a perfect way to enjoy the remains of the warm weather.

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

S E RV I N G

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

ALL DAY BREAKFAST, LUNCH, CAKES, MILKSHAKES, SUNDAY ROASTS AND MUCH MORE

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

SOMETHING'S BREWING FOR

VEGANS BEER SOMMELIER ROBIN PARKER ATTENDED A VEGAN FOOD AND BEER PAIRING EVENING AT BREWDOG NORWICH. HERE’S HIS VERDICT ON ‘STR’EAT WITH US’

www.brewdog.com

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N A RECENT VISIT to BrewDog in Queen Street, Norwich with my family, my son’s girlfriend (a vegetarian) noticed that they were having a Vegan Food and Beer Pairing event. This piqued my interest as I have been to and hosted many beer and food events but not a purely vegan one, so tickets were booked and two weeks later we were back at BrewDog. Obviously, the title for the event, Str’eat with Us, suggested the theme of street food with it all being produced locally rather than mass produced or prepared in BrewDog’s own kitchen. On arrival, we dutifully sampled some of BrewDog’s latest offerings and I settled on their Kingpin Pilsner at 4.7 per cent - having spent the afternoon at work in the garden at home I needed a refreshing beer.

This hit the spot, being cold and with some of the malt bready character one expects from a Pilsner but with the expected Brewdog hop hit, described by them as a ‘juggernaut of hops and an assertive bitterness’.

Having taken a seat with eight fellow diners, we were introduced to the evening by Joey and Jon, who explained the format in that we would be having three courses, with two dishes on each course, and beers to match each dish with one dish for the dessert course.

First up were Spicy Kimchi Riceballs from Falafel and Friends - a vegan fast food outlet based on Norwich Market - paired with Oskar Blues’ Mama’s Little Yella, a 4.7 per cent Pilsner from Colorado. The rice balls were crispy on the outside with a soft kimchi cabbage centre and an overall warm spiciness. These for me were a very good vegan alternative to the pub standard: Scotch egg. The Pilsner had a pleasant, rich flavour, due to the honey malt used in its production with the Czech Saaz and American Aramis hops, giving it a decent bitterness which followed through and helped to dull some of the spicy heat from the Riceballs - a very good match to start with.

The second dish was Spicy Mushrooms from Namaste India, the Indian Restaurant in Opie Street, paired with a collaboration brew of an 8.5 per cent Double IPA from Siren and Northern Monk, called Scissors Paper Rock.

The Spicy Mushrooms were in a curry sauce together with pieces of red and green pepper - this was served with a chapati and was full of flavour. The IPA delivered the fruitiness expected from this style of beer, with mango and pineapple aromas coming through followed by hop bitterness, from the Amarillo, Denali, Mandarina and Citra hops, to cut through and smooth out the heat of the curry, again a good match.

Our next course comprised a Tapioca V Bite from Lucy’s Fish and Chips Stall and an Empanada from Cocina

Mia, both on Norwich Market. These were paired with A BrewDog Mixed Fermentation Sour, Bedrock Red at 6.6 per cent, from their Overworks Sour Beer facility in Elon Scotland; and a Double Red Ale, Brandi to the Main Stage at 11.5 per cent, from Odd Sides Ales in Michigan.

The vegan fish steaks, made with konjac and tapioca and carrageenan seaweed, had the texture of a fish cake and were the surprise dish of the evening. The Bedrock Red had a lovely orange colour from the lemon verbena and redcurrants used in the fermentation and also from being aged in foeders (large oak barrels). This beer was sour as expected and had a long dry finish with funky berry aromas from the mixed yeasts including the Brettanomyces used in the fermentation. This cut through the fried V bite’s slight fattiness and cleared the palate, ready for more.

The Empanadas from Cocina Mia, a Chilean and South American stall, were spicy and hot as to be expected having the sour with these killed the heat which worked well. I felt that the Brandi to the Main Stage - fermented with sweet cherries and aged for five months in brandy barrels - was too good a beer to match with this dish. It accentuated the heat of the Empanadas, which did not work too well but left me wanting more of this excellent beer. It had the aromas of raisins, cherries and vanilla from the oak barrels with a hint of oak on the taste, delivering a smooth malty finish.

Moving on to our dessert course we were presented with a Chocolate Tray Bake with Crystallized Ginger from Tofurei, the vegan coffee shop in Pottergate. This was served with a 9 per cent Barley Wine, Curtis the Destroyer, from Dead End Brew Machine, a small batch brewery in Glasgow. This beer is produced from a long boil in the copper to give toffee and caramel notes and is aged in Jamaican Rum Barrels, this being present in the aroma and flavour. It had a sweetness which soon faded and a sharp bitterness after tasting the Tray Bake, which was a good choice as a dessert (not being too cloying) but, for me, more ginger would be better to match the rum flavours.

I purposefully kept some of the Brandi to the Main Stage back from the previous course and this was an excellent match for the Tray Bake, with the cherry flavours working well with the chocolate and the high alcoholic strength blending well with this dessert.

Overall this was an excellent evening of vegan food and beer matching. Having all the food served on white enamelled metal plates did however take me back to my Scouting days of eating in a field but this time the food was certainly much better than the camp staples of spam fritters and beans, and Swiss roll covered in custard!

“JUGGERNAUT OF HOPS AND AN ASSERTIVE BITTERNESS”

SEPTEMBER 2019

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BUSINESS PROFILE

Norfolk Holiday

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New beginnings A NEW NORFOLK COMPANY IS LOOKING FOR HOME OWNERS WHO WANT HELP HIRING OUT THEIR PROPERTIES. FIND OUT MORE www.norfolkholiday.com

A NEW NORWICH-BASED COMPANY, Norfolk Holiday, helps holiday home owners hire out their properties on its super easy website and through its partnerships with major travel brands like Airbnb and Booking.com.

Caroline Wickham, Head of Sales and Marketing, says: ‘Last year 82 percent of bookings were made from a website or mobile app, without any human interaction!

In my opinion Norfolk has been missing a company who can lead the way with online bookings, which is where we come in.’

As well as offering a very competitively priced service, Norfolk Holiday has tapped into the huge cultural scene in order to attract more bookings, with Caroline explaining: ‘Food is a massive pull for visitors; in July HuffPost voted Norwich the most vegan and vegetarian friendly city in the

UK. It recommended to: ‘book train ticket immediately,’ which we totally agree with!’

Norfolk Holiday is part of the travel startup Holiday Online, founded by former Head of Overseas at Rightmove, Sham Golamy. The business is going from strength to strength, and recently attracted more than 200 investors during a crowdfunding pitch on Seedrs.

Sham says: ‘We are really excited to have set up our HQ in Norwich where there is amazing talent on our doorstep and access to such wonderful properties in this beautiful county.’

He adds: ‘The company’s slogan is: ‘For Travellers Chasing An Experience, Not Just An Expensive Place To Sleep’ and Norfolk has so much going on, we can offer places to stay based around key events in the county.’

IF YOU ARE renting out a cottage, caravan, B&B, shepherd hut or glamping pod and would like to know more about what Norfolk Holiday does, contact owners@norfolkholiday.com SPECIAL OFFER FOR FEAST READERS: anyone who registers a new property before the end of October will be entered into a competition to win a dinner for two at one of Norwich’s finest restaurants.

Go to feast.norfolkholiday.com/competition

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WHERE THE HART IS HINGHAM IN SOUTH NORFOLK HAS JUST ONE PUB LEFT, WHERE ONCE IT HAD 16. BUT, SAYS SARAH HARDY, THE WHITE HART MORE THAN SATISFIES www.whitehartnorfolk.co.uk SEPTEMBER 2019

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HE WHITE HART STANDS PROUDLY at the heart of Hingham, with a fine white stone statue of a deer keeping guard from on high.

The five-bedroom hotel, dating back to 1453, is run

by Matthew Pamplin and Katie Hales, a very friendly, hands on couple, ably assisted by their two dogs, Marley and Rocky - and a team of staff, too, of course!

Overall, it is a very attractive, laid back sort of place where dogs are more than welcome. The couple have been there for almost four years (you might know them from the Earlham Arms in Norwich which they previously ran) and have renovated it with passion and verve.

The first thing I noticed was that it is a big place, with several different dining areas, a chill out zone, a first floor function room and a great bar. Plus, there’s a lovely courtyard garden which is great for this time of year when we all want to hold on to summer for as long as possible.

It is painted in heritage colours - shades of green and grey - and many original features remain. Expect countless beams (some from old ships), stripped wooden floors, woodburners in big fireplaces and some great artwork, ranging from quirky sketches to a fabulous Union flag taking up most of one wall in the bar.

I spent most of my time in the bar: yes, no surprise there.

It’s the place for morning coffee, lunches, afternoon get-

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STAYCATION

The White Hart

| togethers, pre-dinner cocktails and dinners. As we looked at the menu for supper, I enjoyed a Hingham Breeze midori (a melon liqueur), pineapple, cranberry and berry vodka - which was delicious. There’s also a goodly range of beers from Woodforde’s Wherry to Broadland Sunrise from Humpty Dumpty in Reedham, and East Coast IPA from Geene King. Look out for local gins - I spotted Norfolk Gin and Bullards - and around 60 wines on offer, many by the glass.

The kitchen comes under the control of head chef, Martin Hewitt, who presents a thoughtful selection, mixing up classics (burgers, lasagne, fish and chips) plus a few daily specials, good vegan choices and a bit more, too.

Many local suppliers are used - I noticed Mrs Temple’s Binham Blue cheese - and Martin also benefits from produce from the village’s allotments. Courgettes and gooseberries were much in evidence the night I visited so it seemed only right to start with a hearty bowl of rich courgette and mint soup which tasted as fresh as fresh can be. At £6.50, it was served with toasted bread and was a very good start. My husband went for feta tempura, served with a zesty lemon and lime dressing at £6.25, which was declared another hit.

Next I went for bouillabaisse, which came packed with fish and shellfish, in a rich tomato based sauce and was accompanied by slices of cheese on toast, at £15.95. There was lots of dipping and mopping up, and it was well seasoned, with plenty of fresh herbs, and I thoroughly enjoyed it.

Having spent a year or two of his mis-spent youth in Crete, my husband is a big moussaka aficionado so couldn’t resist it. Rich, deep and filling at £12.95, it hit the spot straightway and again saw much dipping of some juicy garlic bread in that rich bechamel sauce.

Other mains that caught my eye included oven baked smoked haddock, a whole roast mackerel, guinea fowl and black eyed bean burritos from the vegan-friendly section.

I had a pudding from the specials’ list: a dreamy croissant, raspberry bread and butter pudding with a strawberry creme Anglaise, while Himself had a key lime pie with lemon curd ice cream. Both were £6.95 and much enjoyed.

The five bedrooms, on the first floor, took a lot of work, with Fakenham-based builders Nigel Allen unearthing much, including an old servants’ sleeping quarters, and wattle and daub walls. The renovations took about 18 months and the results are very impressive - each room is highly individual and designed to make the most of those vital existing features.

SEPTEMBER 2019

Our room, La Parisienne, was enormous, reaching up to the rafters and had some lovely period furniture including a huge wardrobe, plus a very comfy bed, with luxurious white cotton bedlinen.

The ensuite was equally impressive, with twin sinks, made out of volcanic ash, a fab walk in shower and a rolltop bath - from Mongers, a local salvage yard, where Katie and Matthew have sourced several choice pieces.

Breakfast rounded off our very pleasant stay - a full veggie delight for me, and selected bits and bobs for him!

The White Hart is a wonderfully eclectic mix, with much to look at, yet very comfy indeed. This hard working couple have, I suspect, poured their heart and soul into this project - and it shows! It’s something very personal, a bit different and very Norfolk!

But what of Hingham itself? It is, a bit like Reepham, one of our region’s undiscovered gems. The architecture is simply magnificent - from the 14th century church to the little alleyways you just stumble across. There are a lot of different housing periods and styles, some wonderful gardens and a varied selection of shops to explore.

And, of course, you are handy for so many places - you might like to head to the racing action at Snetterton, enjoy the Mid Norfolk Railway at Wymondham or head into Norwich and all that it offers - it is about 15 miles away.

Or just enjoy the village and its peaceful vibe.

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AERIAL VIEW CITÉ DE CARCASSONNE

T R AV E L

Carcassonne

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IT’S BEEN ON HER BUCKET LIST FOR YEARS AND THIS SUMMER SARAH HARDY FINALLY MADE IT TO CARCASSONNE IN SOUTHERN FRANCE. DID IT LIVE UP TO HER HIGH HOPES?

www.tourisme-carcassonne.fr

Medieval Marvel SEPTEMBER 2019

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LE PONT VIEUX CROSSING THE AUDE RIVER

“WALK IN THE LICES, A PATH THAT MEANDERS ROUND BETWEEN THE INNER AND OUTER FORTIFICATIONS”

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T R AV E L

Carcassonne

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It is indeed a photographer's dream and a joy to simply just potter about''

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ARCASSONNE HAS, for some reason, always intrigued me. Set in deepest southern France, I just found the idea of its medieval citadel, La Cité, all battlements and watchtowers set on a hill, fairytaleish in its appeal. But I just couldn’t quite picture how it all worked - what was the size of it, how did it feel inside the fortifications and, basically, was it as good as the pictures looked? And, for all you cynics out there, were the 19th century restorations any good?

There is no particular reason why it’s taken me years to get there. For a start it is relatively easy and cheap to visit, with regular, direct flights from Stansted airport with Ryanair.

But, this was the summer that my husband and I finally went. I did my homework, reading Kate Mosse’s trilogy of thrillers, starting with Labyrinth, and was ready to be impressed.

There are two distinctive areas to the city: the aforementioned La Cité, a UNESCO World Heritage site since 1997, perched on a little hill and dating from Roman times, is separated from the newer, 13th century Bastide Saint Louis area, by the River Aude and reached by crossing the Pont-Vieux. It is indeed a photographer’s dream, and a joy to simply potter about the alleyways and squares, marvelling at the architecture.

Be sure to go on a tour of the huge Château Comtal, built on Roman foundations in the 12th century by the Trencavel family and restored by the architect Eugène Viollet-le-Duc in the 1800s. And walk in the Lices, a path that meanders round between the inner and outer fortifications, and enjoy

SEPTEMBER 2019

glimpses of the countryside through narrow window slits and panoramic views of the Pyrenees.

Apart from just wallowing in the sheer spectacle of the place, there are plenty of shops to browse around and more than enough restaurants and bars to try. We liked L’Escargot with its good wine list and tapas, and the newish food court, with about 10 different eating options, and a couple of bars, was the trendy place, with a resident DJ, squidgy sofas and a very glam clientele.

It can get more than a little busy so escape across the river to the ‘lower city’, where Place Carnot is at the heart of things and is the place to enjoy yet more café culture.

Crepes are popular - try Creperie Le Ble Noir - and just about everywhere does their own version of cassoulet, that classic French dish which was too heavy for me in the height of summer. But I did enjoy Jardin d’ete and it gorgeous tree-lined garden, set in the foothills of the medieval city, with its delicate fish dishes and great crème brûlée.

Place Carnot has a wonderful fruit and veg market, three mornings a week (Tuesday, Thursday and Saturday).

We simply drooled over the apricots, cherries, peaches and more, with super fresh herbs like mint, parsley and coriander filling the air with gorgeous scents. And, as for the cheeses on offer? Well!

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T R AV E L

|

JAC OBIN S GAT E

Carcassonne

The city also boasts a daily indoor fish and meat market, Les Halles, which again offers a huge selection of mouth watering options; I eyed up enormous langoustines. Add in a bakery at every street corner, yet more speciality cheese, truffle and wine shops and as many chocolatiers as Belgium, and Carcassonne is a foodie’s delight.

It’s also an area for quirky speciality shops - I saw one selling antique clocks, one straw hats and another vintage wedding dresses.

We enjoyed flying about the city on our bikes, weaving, no doubt somewhat dangerously, in and out of the traffic, and being able to access all areas and, of course, park up for free - and close to where we wanted to be.

We also spent a very pleasant afternoon cycling alongside the Canal du Midi, a 200-mile odd waterway and another UNESCO World Heritage site, running from Toulouse to the Med. Fortunately there are regular bars, often in the former lock keepers’ houses, where you can stop for a drink and meal.

Also nearby, about eight miles from the city, is the manmade Cavayere Lake with beaches, water sports, cycling trails and more - a very pleasant space for some R&R, and you obviously are in fabulous vineyard territory, the Minervois to the north, and the rugged Corbières to the south, with most domaines open to the public for sampling and buying!

SEPTEMBER 2019

Finally, head towards the village of Lastours, 10 miles north of Carcassonne. Up here, in the Black Mountains, you will spot four mythical-looking Cathar castles (the Cathars were a medieval Christian sect) which have clung to the hillside through raids and sieges for 10 centuries.

All in all, it’s more than fascinating and evocative and for a closet history geek like me, hard to better! And it certainly didn’t disappoint.

CARCASSONNE FESTIVAL takes place each July and sees numerous events and activities, both free and paid for, happening all over the city. Dance, jazz, stand up comedy and classical music are all on offer.

SPLASH OUT and stay at five star Hotel de la Cité, in the medieval quarter. Its position is hard to beat and there’s a swimming pool!

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Proudly Norfolk

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ON THE MOVE Who are you and what do you do? We are VanVino – a mobile bar hire and tasting company. We specialise in providing a bespoke, premium bar hire service for weddings, parties, corporate hire and celebrations. We also provide gin, wine and rum tasting experiences as well as cocktail masterclasses.

Where are you based? We are located just outside of Norwich and provide bars and tastings throughout Norfolk. We also travel further afield, having already provided bar hire and tastings in the likes of Cambridgeshire and Berkshire.

How did you get started? Having worked in the electronics industry for 11 years, I felt the need for a change. I originally began offering just wine tastings, a love that arose from many a Sunday lunch discussing wine with my family. I progressed into offering gin and rum tastings and then mobile bar hire.

Why wine, gin and rum in particular? Wine, gin and rum are much more than just drinks – they provide us with a rich offering of history, geography, art and politics.

Enjoying carefully selected drinks, whilst learning, is great fun.

Is rum ever going to become the new gin, in your opinion? No, rum does not have a popular pairing yet, ie gin has tonic. People are cutting down on their sugar intake; they are drinking far less rum and coke than they used to. Having said that, there are some great rums out

www.vanvino.co.uk

JOHNNY WYNDHAM, OF MOBILE BAR HIRE, WINE, GIN AND RUM TASTING BUSINESS, VANVINO, EXPLAINS HOW A 1970S CARAVAN CALLED GINNY HAS ADDED A CERTAIN STYLE TO HIS EVENTS

there; people who have participated in our rum tastings are always pleasantly surprised by the wide variety of rums available.

Can you tell us about your tastings and what people can expect? Our tastings are very social and engaging events. They are two hours in length and guests try unusual and unique drinks from all over the world. I believe in keeping the tastings relaxed yet informative; they cover production methods, different styles of alcohol and include anecdotes and interesting facts.

And what can you tell us about Ginny, your mobile bar? I bought a neglected 1970s caravan and, in eight months, lovingly converted it into a mobile bar, which I aptly named ‘Ginny’. Ginny is unique, as the majority of vehicle bars tend to be horseboxes. Ginny is an eyecatching, creative bar, which adds style and originality to weddings and parties.

Where can we find you this autumn? The majority of our bookings are private hire; we are booked up with weddings and parties – located in a variety of marquees, barns and stately homes. We also have a number of corporate tastings and hen party cocktail masterclasses in the calendar.

Any future plans? We have many exciting plans! We expanded the bar range this summer – building another mobile bar as our demand for weddings is high. We are growing our keg hire business; we currently have two units that people can hire for parties. We would also like to host more of our private wine and dine evenings – guests can experience some of Norfolk’s finest produce paired with wonderful wines.

How has Proudly Norfolk been able to help you?

Proudly Norfolk has given us opportunities to meet with a variety of local food and drink businesses – gaining knowledge, as well as new suppliers and customers. We have met experts and shared experiences with members, which has helped us to successfully develop VanVino.

SAVE THE DATE...

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

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• Look out for the first Proudly Norfolk Christmas Festival on December 1 at OPEN in Norwich. Expect artisan food stalls, reindeers, Santa and even Elvis.

Entry is free for children £1.50 for adults. and it runs from 10-4pm.

LEAD THE CHARGE. THE BMW i3.

£399 MONTHY RENTALS (PLUS £2,999 INITIAL RENTAL) Cooper BMW Norwich Forest Way, Dereham Road, Costessey, Norwich NR5 0JH 01603 726222

Inchcape.co.uk/bmw Fuel economy and CO2 results for the BMW i3 range: mpg N/A. CO2 emissions: 0 g/km. Electric Range: 193 miles. Electric energy consumption: 16.5-11.1 kWh/100km. These

figures are for comparison purposes and may not reflect real life driving results which depend on a number of factors including the starting charge of the battery, accessories fitted (post registration), variations in weather, driving styles and vehicle load. They were obtained after the battery had been fully charged. The BMW i3 range are battery electric vehicles requiring mains electricity for charging. The electric range and the electric energy consumption were determined according to a new test (WLTP). Only compare fuel consumption, CO2 and electric range figures with other cars tested to the same technical procedure.

The Cooper Group Limited trading as Cooper BMW is authorised and regulated by the Financial Conduct Authority as a credit broker and is an appointed representative of Inchcape Retail Limited. We may introduce you to a selected panel of lenders for your funding needs and they may pay us commission for that introduction. Price shown is for a 48-month Personal Contract Hire agreement for a BMW i3 with an initial rental of £2,999 and contract mileage of 32,000 miles and excess mileage charge of 29.42p per mile. Applies for new vehicles ordered on the basis of the current on the road cash price between 14/05/19 - 30/06/19 and registered by 30/06/19 (subject to availability). Retail customers only. At the end of the agreement you must return the vehicle. Excess mileage, vehicle condition and other charges may be payable. Hire available subject to status to UK residents aged 18 or over. Guarantees and indemnities may be required. Terms and conditions apply. Offer may be varied, withdrawn or extended at any time. Hire provided by BMW Financial Services (GB) Limited, Summit ONE, Summit Avenue, Farnborough, Hampshire GU14 0FB. Test drive subject to applicant status and availability. Images for illustrative purposes only. Inchcape Retail Limited trading as The Cooper Group, commonly introduce customers to a selected panel of lenders including BMW Financial Services. We may receive commission or other benefits for introducing you to such lenders. This introduction does not amount to independent financial advice.

DELICIOUSLY DIFFERENT DINING Relax in comfortable surroundings, enjoy a glass of your favourite wine and devour delectable dishes expertly prepared by our creative team of chefs.

BOOK NOW FOR LUNCH AND DINNER T:

01502 722186

W:

theswansouthwold.co.uk