Feast Norfolk Magazine Issue 42 - December 2019/January 2020

NORFOLK

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FROM GOOSE TO A CHOCOL ATE BOMBE

ve ti fres ecipes

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CONTENTS

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Samantha Mattocks heads to The Bell at Rickinghall, between Bury St Edmunds and Diss

Editor's Letter

W

elcome to our joint December and January issue which will keep you going right through the festive period and into 2020.

We’ve gone large on recipes, with ideas for the Big Day itself, for throwing a New Year’s Eve party, or if you just want to offer a slice or two of cake to house guests. And, yes, we have plenty for vegans and vegetarians, too, and cocktail suggestions!

We catch up with what’s happening at the Food Enterprise Park on the outskirts of Norwich, we suggest where to see in the New Year, and I write about spending a rather indulgent weekend in Burnham Market.

There are details on a new gin, made by Black Shuck, which raises funds for East Anglian Air Ambulance, we look at where to eat at intu Chapelfield in Norwich, and we meet the very glam Alicia Clarke, who has a glorious shop in Harleston.

Our columnists have a bit of fun, with nutritionist Catherine Jeans telling us to let our hair down, Rachael Parke turning the tables on TripAdvisor and Andy Newman reporting on a booze cruise to France.

Don’t forget to enter this month’s great competition - the chance to win dinner, B&B at The Swan in Loddon - a real Feast favourite. And congratulations to Janet from Wales, who won our great Westleton Crown competition, as featured in our October issue.

Whatever you are doing over this busy time of year, all the team here at Feast wish you a very happy Christmas and a peaceful New Year.

We will be back with our February issue, out at the end of January, when we are thinking all things romantic - in time for Valentine’s Day. As always, do keep in touch - we always love to hear from you.

what' s INSIDE

HERE’S WHAT YOU’LL FIND IN OUR BUMPER DECEMBER/JANUARY ISSUE….

What’s On

Features

Emma Outten guides you through the region’s festive events and beyond

Who features in this month’s Taste Test?

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20.

We ask those in the know where they spend New Year’s Eve in Norwich

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Here’s our round up of Christmas shows in the region

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43.

Our shop front feature is all about Mrs Clarke’s General Store

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Find out more about Tavern Tasty Meats

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Don’t miss our regular news and gossip feature

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eatings

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Old!

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SHAKE IT 'TIL YOU MAKE IT

for charity - flying high!

Norwich Style

www.feastnorfolkmagazine.co.uk

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Season's

COCKTAILS

Enjoy our bumper selection of recipes to get you through the festive season

December 2019/ January 2020

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sarah@feastnorfolkmagazine.co.uk

COVER STORY

NO RFO LK

SARAH HARDY

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Happy eating and drinking!

Regulars

Drinks

Travel

Competition

The popular Chef Takeover Dinners are back for the New Year at City College

Three great cocktails for the party season

Sarah Hardy has an indulgent weekend in Burnham Market

Win dinner, bed and breakfast for two at The Swan in Loddon

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The gadget and gizmo page features stocking filler ideas

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Andy Newman tells us all about his booze cruise to France

Columnists

Healthy cookbooks dominate Jarrold’s selection of new releases

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Our Proudly Norfolk column meets Dave Cornell of Poppyland Brewery in Cromer

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Recipes

Roger Hickman reveals his foodie guilty pleasure and more

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Sara Matthews creates a festive ginger cake and a roasted squash centrepiece

Nutritionist Catherine Jeans is allowing us chocolate for breakfast at Christmas

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Eating out

Black Shuck reveals its new fundraising gin

Grow Your Own

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We preview Holkham’s Festive Food Fair

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Nick Harris serves up two party recipes, included pavlova

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Rachael Parke turns the tables on reviewers!

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Julia Martin offers up a warming red lentil soup

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Where to eat this Christmas at intu Chapelfield

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Kevin Morris tells why we should choose a real Christmas tree

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Our chef Q&A meets David ‘Billy’ Brown of the Hare Arms in West Norfolk

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Mark Nicholls goes ski-ing on the French/Swiss border

Emma Outten taste tests the new beers coming to The Real Ale Shop near Wells

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 Brand Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Samantha Mattocks Account Manager | 07795 023928 samantha@feastnorfolkmagazine.co.uk

Proud to support

DECEMBER 2019/JANUARY 2020

CONTRIBUTORS

Mark Nicholls, Andy Newman, Roger Hickman, Nick Harris, Julia Martin, Kevin Morris, Catherine Jeans, Rachael Parke, Samantha Mattocks, Sara Matthews

PUBLISHED BY

FEAST NORFOLK MAGAZINE is published

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

PRINTED BY

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

Proud to support

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FESTIVITIES AT THE SWAN

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

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£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

Festive Recipes

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Be Merry!

E AT, D R I N K A N D

TO GET YOU IN THE MOOD FOR ENTERTAINING FAMILY AND FRIENDS OVER THE FESTIVE SEASON, FEAST HAS ASKED A SELECTION OF THE GREAT AND THE GOOD TO COME UP WITH SOME SHOW-STOPPING RECIPES TO HELP GET THE PARTY STARTED! DECEMBER 2019/JANUARY 2020

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FESTIVE RECIPES

Roger Hickman

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A Retro Classic ROGER HICKMAN OFFERS US A MODERN TWIST ON A POPULAR FAVOURITE www.rogerhickmansrestaurant.com

R E C I P E

LUXURY LOBSTER AND PRAWN COCKTAIL 4 lobsters; 150g of butter; 3 garlic cloves; 2 baby gem lettuces; 75g of parsley leaves (no stalks); 75g of white breadcrumbs (no crusts); 4 king prawns; 11 lemons; 200g of brown shrimps; a handful of dill; 200ml of rapeseed oil; 2 egg yolks; 1tsp of Dijon mustard; a splash of white wine vinegar; 2kg of tomatoes; 3tbsp of fresh basil leaves; 1 leaf gelatine, softened; 225g of caster sugar; 7g of agar COOK THE LOBSTER Insert a sharp knife through the back of the lobsters’ heads, straight between their eyes. This will kill them instantly, and is the most humane way to do so. Now boil the lobsters whole in a large pan of salted water for 5 minutes. Remove and allow to cool, and then take out the tail meat and the claw meat, each in one piece. When you are ready to serve, warm these up in a little garlic butter, made from crushing the garlic cloves and incorporating them into the softened butter.

COOK THE KING PRAWNS Peel the four large prawns, then fry them in a little garlic butter and the juice of one lemon, taking care not to overcook them.

Remove from the heat, trim, and remove the veins.

MAKE THE PARSLEY CRUMB Dry the breadcrumbs at room temperature for 6 hours, then blitz in a food processor with the parsley until you have a fine crumb.

MAKE THE DILL MAYONNAISE Chop the dill finely, and put into a pan with the oil. Bring to the boil, and then remove from the heat and allow to cool. Strain through a very fine sieve to give you a pleasingly green dill oil. To

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Serves 4

make the mayonnaise, put the egg yolks, mustard and vinegar into a bowl and whisk. Now begin to add the dill oil, very slowly at first until it starts to emulsify, after which you can add it a little more quickly. A hand-held electric whisk will make this task much easier.

MAKE THE TOMATO FOAM Blitz the tomatoes in a food processor, and then strain them through a cloth into a bowl. You just want the liquid, you will discard the solids on the cloth. This should give you about 350ml of tomato water. Dissolve the softened gelatine leaf in the tomato water, and then put the whole lot into your espuma gun. Put one gas canister through it, and you will end up with a light tomato foam. * To make the foam you will need an espuma gun - perhaps you could put one on your Christmas list?

MAKE THE LEMON GEL Squeeze the remaining 10 lemons to give approximately 300ml of lemon juice. Dissolve the sugar in 125ml of water in a pan to give you a stock syrup, and add the agar to this, bringing it to the boil. Add the lemon juice, and then remove from the heat and allow to cool. Put in the fridge to set, and then blitz the resulting jelly to give you a gel-like purĂŠe to dress the plate.

TO SERVE Put one lobster claw, one lobster tail and one king prawn on each plate. Dress with lettuce leaves, and then sprinkle the shrimps over the lettuce. Pipe out a dome of tomato foam onto each plate, and pipe a few blobs of dill mayonnaise around the plate. Garnish with some lemon gel and the parsley crumb.

FESTIVE RECIPES

James Phillippo

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Game on

JAMES PHILLIPPO, HEAD CHEF AT DEBUT RESTAURANT, THE FINE DINING RESTAURANT AT CITY COLLEGE NORWICH, SUGGESTS SERVING DUCK OVER THE FESTIVE SEASON debut.ccn.ac.uk

R E C I P E

Confit Duck on Toast with Onion Marmalade 6 cumin seeds; 12 coriander seeds; 3 juniper berries; 50g of flaky sea salt; 6 duck leg and thigh joints; 1 small bunch of thyme; 1 rosemary branch; 1 unpeeled garlic clove, sliced, plus 1 whole garlic bulb, halved; 500g of goose or duck fat, enough to totally submerge the duck legs; 2 bay leaves; 1tsp of black peppercorns; 50g of onion marmalade; 4 radishes; red chard salad; 1 brioche loaf The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly colored and aromatic. Remove to a board and crush them with a pestle and mortar. Crush the juniper berries and mix with the spices DECEMBER 2019/JANUARY 2020

Serves 6

and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hours, turning two or three times as they marinate.. The next day, preheat oven to 150°C. Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. Flake duck leg off the bone, season with salt and pepper and add 100ml of the duck fat and leave in small pieces. Cut a thick piece of brioche and toast. Spread on some onion marmalade and place the duck on top and dress with thinly cut radish and red chard salad.

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FESTIVE RECIPES

Rebecca Mayhew

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Another Slice HERE'S A TREAT FOR YOUR BOXING DAY PARTY FROM REBECCA MAYHEW OF OLD HALL FARM www.oldhallfarm.co.uk GAMMON IS A WONDERFUL DISH and is relatively inexpensive if you have a large group to feed. Don’t be intimidated by it: the criss cross decoration is very easy to achieve, all you need is patience and a glass of wine to steady the nerves! Most of the work can be carried out a day or so before the gammon is needed, and the final roasting can be done just as your guests arrive.

R E C I P E

baked gammon

Serves 15-20

4-5kg of gammon, smoked or unsmoked; 90g of soft brown sugar; 6tbsp of wholegrain Norwich Mustard TO SERVE Dark rye bread/raw Jersey butter/piccalilli and other sweet pickles

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If you have smoked gammon, soak it first, overnight, in cold water – changing the water once after a few hours if you have time. If you forget, don’t panic. Just bring the gammon to the boil once, when you start the cooking process, discard the water, then return to the method below. Unsmoked gammons do not require pre-soaking. Heat your oven to 180°C (160°C for a fan oven). Place the gammon in a roasting tin, cover tightly with tin foil and bake for 3 hours. Remove the gammon from the oven and, using a sharp knife, peel the rind off. You don’t need to do it all in one piece - cutting little bits off at a time is fine.

Once all the rind is off, make a criss cross pattern all across the gammon in the remaining fat. In a separate bowl, mix the sugar and mustard, adding a little local honey, if required, to make the mixture more sticky. Apply the mixture to the gammon, then roast at 200°C (180°C fan oven) for 30 minutes. When serving, you can put the gammon on a chopping board or serving dish and surround it with greenery for a little more theatre, and carve in front of your guests.

FESTIVE RECIPES

Arthur Howell

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The Centrepiece ARTHUR HOWELL OF WELLS AND BURNHAM MARKET HAS THIS MAGNIFICENT CENTREPIECE FOR YOUR CHRISTMAS LUNCH www.arthurhowell.com R E C I P E

christmas Roast goose

Serves 4-5

FOR THE GOOSE 4-4.5kg of goose THE SEASONING 1 bay leaf, finely chopped; 3 sprigs of thyme, finely chopped; 1 clove of garlic, finely chopped; sea salt; black pepper; zest of 1 orange Mix all together THE MIREPOIX 1 onion; 1 carrot; 1 clove of garlic; 1 bay leaf Roughly chop

Remove the legs from the goose and rub in half the seasoning mix. Place legs on the mirepoix in a roasting tray. Cover tray with foil and roast in oven at 150째C for 1 hour. Turn oven up to 230째C Make sure the goose cavity is empty of giblets then put the zested orange, thyme and crushed garlic in the cavity. Season the goose with the remainder of the seasoning mix and rub in Sit the goose on top of the legs and roast for 30 minutes. Turn the oven down to 150째C and add 300ml water. Continue roasting for 30-35 mins or until the breast reaches 55째C. Baste the goose every 10 minutes or so with the juices. Remove the crown from the oven onto a fresh tray and wrap lightly in foil; continue to cook the legs for 30 minutes while the crown is resting. Remove the legs from the oven and rest for 5-10 minutes. Serve with seasonal vegetables and mountains of roast potatoes!

FOR THE CAVITY 2 sprigs of thyme; 1 clove of garlic

DECEMBER 2019/JANUARY 2020

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FESTIVE RECIPES

Julia Martin

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Make it Veggie HOW ABOUT SERVING UP THE VERY ON-TREND ROAST CAULIFLOWER FOR VEGAN GUESTS ON CHRISTMAS DAY? JULIA MARTIN GIVES HER VERSION A TERIYAKI TWIST www.purpleplumcatering.co.uk

R E C I P E

Teriyaki Tofu

with Butternut and Cauliflower Serves 4

TERIYAKI SAUCE 60ml of soy sauce (or tamari to make it GF); 60g of sugar; 2tsp of minced fresh ginger; 2tsp of minced fresh garlic; 1tbsp of rice wine vinegar; 1tsp of black strap molasses; 120ml of water; 1tbsp of cornstarch; 1tbsp of sesame seeds Combine the soy sauce, sugar, ginger, garlic, vinegar and molasses in a medium saucepan over medium heat. Add 60ml of water. Stir well to dissolve the sugar and bring the mixture to a simmer, for 3-4 minutes. Combine the cornstarch with the remaining 60ml water and add the mixture to the saucepan. Fold in the sesame seeds. Bring the sauce to a boil to thicken, for 3-4 minutes. Let the sauce cool – it can be refrigerated for up to a week BUTTERNUT SQUASH, CAULIFLOWER AND TOFU 227g of crisped tofu; ½ head of cauliflower, chopped into florets; 410g of cubed butternut squash; sunflower oil; Teriyaki sauce see above; 2tsp of toasted sesame seeds; 2tbsp of chopped spring onion; red pepper flakes, for garnish Preheat the oven to 220°C. In a shallow baking dish, arrange the tofu, cauliflower and butternut squash in a single layer. Drizzle with oil and bake for 12 minutes.

Drizzle the teriyaki sauce over the tofu and vegetables, stirring to coat. Bake for 15–17 minutes or until the veg is done and the sauce is thickened Garnish with the onions and red pepper flakes

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FESTIVE RECIPES

Sam Bagge

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Showstopper SAM BAGGE OF WALSINGHAM FARMS SHOP SUGGESTS A CHOCOLATE ALTERNATIVE TO CHRISTMAS PUD! www.walsingham.co R E C I P E

Mum’s Christmas Chocolate bombe

Serves 6

THE PUDDING 175g of butter; 3tbsp of golden syrup; 100g of plain chocolate; 125g of milk chocolate; 175g of ginger biscuits, crushed; 175g of plain digestive biscuits, crushed; 25g of currants; 75g of raisins; 50g of glacé cherries, chopped coarsely; 25g of candied peel; 2tsp of ground cinnamon; 2tsp of rum Start by greasing a 2-pint pudding basin. Gently stir butter, syrup and chocolate in a saucepan together until melted. Then mix with the rest of the pudding ingredients, and spoon them into the basin. Pop it in the fridge until set. Once set, briefly dip the pudding basin into warm water to loosen, and turn out the pudding onto a clean work surface or serving plate.

THE ICING 75g of plain chocolate; 1tsp of water; 25g of butter To make the icing, gently melt the chocolate over water and stir until smooth, adding butter, and continuing to stir until melted and combined. Leave it to cool slightly before icing the pudding all over with the chocolate.

TO DECORATE A little icing sugar, glacé cherries and holly Allow it a little time to set, and begin sprinkling on your festive decorations.

DECEMBER 2019/JANUARY 2020

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F E S TC IV EN CIPES O EL URM

Erasmia Kyriakou Name

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Take the biscuit LOOKING FOR SOME DELICIOUS COOKIES AS A CHRISTMAS TREAT? TRY THESE PLANTBASED ONES FROM ERASMIA KYRIAKOU, OF THE HUNGRY CAT CAFÉ IN HARLESTON Find the café on Facebook R E C I P E

Traditional Greek Christmas biscuits THE SYRUP 1 orange, cut in quarters; 600g of sugar; 300ml of water; 2 cinnamon sticks; 3 whole cloves; 180g of agave syrup or vegan honey Put all the syrup ingredients in a saucepan, except the agave or vegan honey, bring to the boil until the sugar has dissolved about 4 minutes. Remove pan from heat and stir in the agave or honey and put it aside to cool.

THE DOUGH 150g of fine semolina flour; 500g of pastry flour; 100g of sugar; ½tbsp of baking powder; 1tbsp of ground cinnamon; ¹⁄₃tbsp of nutmeg; ¹⁄₃tbsp of ground clove; ½tbsp of baking soda; 1tsp of vanilla extract; 100ml of orange juice; 3tbsp of brandy; 90ml of water; 125ml of olive oil; 125ml of vegetable oil; zest of 2 oranges; 50g of agave syrup or vegan honey In a bowl, add the flour, baking powder and semolina, combine well with a fork or whisk. In a larger bowl, add brandy, orange juice, sugar and spices (nutmeg, cinnamon, clove and vanilla).

Add the baking soda last then stir immediately to combine the ingredients until the baking soda dissolves and starts to foam (5-10 seconds). Next, add the water, honey, orange zest and oils and combine. Add dry ingredients to wet ingredients. Add the

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Makes 15-24

bowl with the flours to the larger bowl with the wet ingredients and knead the dough until combined and the dough is smooth and soft. Don’t over knead the dough - when you reach the point where the dough is soft and smooth, stop. Preheat the oven to 180°C. Line 2 baking trays with parchment paper and start shaping your dough. Place dough in the palm of your hand and shape into an oblong shape. Once they are placed on the tray, use a fork and press into the dough, making fork marks into the cookies (don’t push the fork all the way down into the dough). Place the trays into the oven and bake for 20 minutes until they lightly brown. Once they are baked, take 2 at a time, or 3-4 depending on your pan size, and place them into the cooled syrup, turning them so as to cover them whole in syrup.

The longer you leave it in the syrup, the more syrup they will absorb. If you don’t like too much syrup in them, then simply dip them for about 5-10 seconds and take them out.

GARNISH 150g of chopped walnuts As they come out of the syrup, place them onto a platter and sprinkle with chopped walnuts. They don’t need to be in the fridge, room temperature is fine and they will last 2 to 3 weeks in an airtight container.

FESTIVE RECIPES

COLUMN

Chris Busby

Name

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A taste of Italy

NANA’S PANNETONE SERVED WITH FOUNTAINS OF CHILLED PROSECCO IS A FAVOURITE OF CHRIS BUSBY, OF BRASTED'S www.brasteds.co.uk

R E C I P E

Nana's pannetone

4tbsp of warm milk; 28g of fresh yeast (bakers will have this); 100g of caster sugar; 250g of unsalted butter; 5 medium eggs (at room temp); 2tsp of vanilla extract; grated zest of 1 orange and 1 lemon; 500g of strong white bread flour; 80g of raisins (soaked in prosecco for 1 hour); 80g of sultanas (as above); 3tbsp of rum (golden or dark – not spiced); 100g of candied peel Mix everything with the flour (apart from the raisins/sultanas and rum). Prove for 2 hours (somewhere warm but not hot).

When doubled in size, add the warm rum and prosecco-soaked raisins and sultanas.

FOR THE TOPPING 30g of almond flakes; 1tbsp of sugar; 1tbsp of egg white; 1tbsp of icing sugar Mix all the ingredients together and brush the top of the pannetone with the almond topping mix. Bake 40–50 minutes at 180°C. Best served warm, round a big table with friends and family, glasses topped to the brim with prosecco (the traditional way to eat it is to dip each piece into your glass - yum!)

Serves 10

DECEMBER 2019/JANUARY 2020

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ANNUAL CHRISTMAS POULTRY SHOW AND SALE

HOME FOR CHRISTMAS

Contact Simon Kirk s.kirk@twgaze.co.uk TW Gaze holds its annual Christmas Poultry Show and Sale on December 23 at Diss Auction Rooms, with public viewing from 4pm.

The sale starts at 5pm. All the birds are from local farmers. Breeds include: Bronze, Norfolk Black, White, Lavender, Narragansette and Bourbon Red. Guest judges are David Park, Managing Director, and David Brown, Poultry Sale Director, of Cranswick. The auctioneers are Mike Sarson and Edward Baskerville.

www.nationaltrust.org.uk The National Trust is celebrating 400 years of Blickling history with festivities throughout the estate to help kick-start your Christmas, until December 20. Soak up the atmosphere and make the most of late night opening, and enjoy the Christmas lights and mulled wine with mince pies in the Temple.

CHRISTMAS FARMERS’ MARKET www.snapemaltings.co.uk Snape Maltings in Suffolk is holding a Christmas Farmers’ Market on December 21.

The market provides easy access for people to buy high quality, local foods and treats for Christmas direct from Suffolk’s artisan producers located at a world class music venue and, like the Aldeburgh Food & Drink Festival, is famous for its friendliness and unsurpassed variety of high quality local products.

HAMPER DAY www.walsingham.co Walsingham Farms Shop is hosting a special Christmas Hamper Day on December 7, with tastings, a free gift wrapping service, free mulled wine/mulled apple juice and a free mince pie while you wait. (And don’t forget that the Supplier Weekend, where many locally-based producers will offer samples of their food and drink, finishes on December 1).

Diary dates

FINISH THE YEAR OFF BY VISITING A FESTIVE FAIR OR TWO, SAYS EMMA OUTTEN!

CHRISTMAS FAIR www.wellsmaltings.org.uk Wells Maltings is hosting a Christmas Fair on December 7 and 8. Exclusively picked businesses will offer Christmas gifts, including interior accessories, jewellery, floristry, festive décor, art, food and drink, gifts for children and presents for pets. Pick up a Maltings mulled wine to start things off, and head to the Champagne Stop Off point.

CRAFT EXHIBITION www.norfolkcraft.co.uk The Norfolk Contemporary Craft Society Winter Exhibition: Inspired 2019, finishes on December 9 at The Hostry, at Norwich Cathedral. More than 20 members of the Society will be taking part in this annual selling exhibition. Choose from an array of work such as a platter or vessel made of ceramic, glass, wood, or woven rope.

CHRISTMAS COOKING DEMO www.norwichcamping.co.uk Norwich Camping and Leisure in Blofield, near Norwich, is hosting a Weber Christmas Cooking Demonstration on December 14.

See how the Weber BBQ experts tackle Christmas favourites on the Barbie: roast turkey and all the trimmings!

BREAKFAST WITH SANTA www.highwaygardencentre.co.uk Enjoy Breakfast with Santa at Highway Garden and Leisure in Framingham Pigot from December 19 to 24 (and also during the weekends in December). You and your child can enjoy a cooked breakfast, cereal, juice and a hot drink in the restaurant with Father Christmas. Afterwards you could make your way to the Garden Centre and enter Santa’s Grotto.

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W H A T ’ TEA S ON AFTERNOON

www.strattonshotel.com Strattons Hotel in Swaffham is hosting a Festive Star Wars themed traditional afternoon tea throughout December, plus an extra special festive themed afternoon tea on December 1, 8, 15 and 29.

And, to finish the month off, Bottomless Brunch Club takes place on December 31!

December

DINING IN THE DARK

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www.opennorwich.org.uk Test your senses by Dining in the Dark at OPEN Norwich on January 30, 2020. The in-house catering team invite you to join them for a sensory and culinary event which provides a rare and unique dining experience in the Club that will take you on a journey of taste to test your senses.

It involves five courses of Norfolk provenance with worldwide flavours.

MULLED WINE Call 01692 630892.

Hoveton St John Church will hold two Christmas Concerts, on December 4 and 5, where seasonal and classical songs will again be performed by Hayley Moss (soprano) and Benjamin Lake (tenor). Tickets include mulled wine or soft drink and Christmas refreshments.

MINCE PIE SPECIALS www.nnrailway.co.uk The North Norfolk Railway is running Mince Pie Specials from December 26 to January 5, 2020. Relax with a glass of sherry and a mince pie whilst enjoying a leisurely journey through the winter countryside.

As well as an onboard buffet car serving mulled wine and other seasonal refreshments, Sheringham station will be open serving a selection of goodies.

DON'T FORGET...

• The Festive Food Fair at Holkham takes place on December 14 and 15. Read our preview feature! www.holkham.co.uk • The inaugural Proudly Norfolk Christmas Festival takes place at OPEN Norwich on December 1 www.proudlynorfolk.co.uk • Deepdale Christmas Market, in Burnham Deepdale, finishes on December 1 www.deepdalechristmasmarket.co.uk • The Hygge Hub Workshop takes place at the Myrtle and The Bee in Briston on December 4, 6 and 11 www.myrtleandthebee.co.uk

TALK OF WELLS

PARTY NIGHT

www.theglobeatwells.co.uk The next Talk of Wells at The Globe Inn in aid of the Sea Cadets is with author (and Feast Norfolk travel writer!) Mark Nicholls, who will be sharing tales of sailing heroes from his book, ‘Norfolk Maritime Heroes & Legends’. As ever, the evening involves a twocourse menu with a glass of wine.

www.number-29.com NoTWENTY9 in Burnham Market is hosting a Christmas Reggae Party Night on December 19.

There will be live music from the reggae band ZEBROOTZ, with a Caribbean influenced, chef-served buffet created by executive head chef Jeremy Parke and his kitchen brigade.

SPEND CHRISTMAS IN TREE-MENDOUS NORFOLK Enjoy a wide array of locally renowned stalls offering everything from mulled wine and baked treats to festive décor and gifts for family and friends. If that’s not enough to get you into the Christmas spirit, the Wells Maltings Christmas Fair boasts a stunning Christmas tree and jolly carol singers to spread the festive cheer! Complete your visit to this wonderful event by staying at High View, a delightful coastal home for six, in the heart of Wells-next-the-Sea. Prices from £580 for 3 nights.

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

DECEMBER 2019/JANUARY 2020

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Truly Magical THE FESTIVE FOOD FAIR AT HOLKHAM TAKES PLACE THIS MONTH AND PROMISES TO BE BIGGER THAN EVER! EMMA OUTTEN PROVIDES A PREVIEW www.holkham.co.uk

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WHAT'S ON

Holkham Festive Food Fair

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SAM BAGGE

THE FESTIVE FOOD FAIR at Holkham is back again for the third year running and hooray for that! It’s a magical event, where the best local and regional producers showcase their seasonal food and drink for you to try, and buy. From homemade jams, chutneys and cheeses, to Norfolk gins, wine and beers, there is something for everyone.

This is a great opportunity to stock up on ingredients for your own Christmas feast, whilst ticking off your gift list for the food lovers in your family.

Exhibitors this year include The English Whisky Company, Walsingham Farms Shop, Flint Vineyard, The Little White Lamb Co Ltd, Holkham Game, Chet and Waveney Valley Vineyard, The Tiny Tipple Company, yours truly (Feast Norfolk Magazine) to name just a few.

Plus Heritage House - this year’s nominated charity – will be there. It’s a place where the elderly and frail of north Norfolk come to socialise, have a home-cooked meal, maybe a bath or a haircut, but most importantly have an escape from the house for a few hours for some companionship.

There will be a whole host of concession stalls where you can enjoy a warm mulled wine or hot chocolate, plus a tasty treat or two, while you’re there. These include: Bam Bam Crepe; Cocky Dog; The Bucket List; QuacknMac; The Mussel Pod and Cuppa Jo’s Coffee.

The Cookery Theatre in The Lady Elizabeth Wing will be back for its third year with another fantastic line-up of local chefs. The theme for this year’s theatre is ‘Game On’ and so will feature recipes using game for Christmas. Hosted

by Charlie Hodson of Charlie’s Norfolk Food Heroes, local chefs will be cooking up a storm, demonstrating new and exciting ways to really make your Christmas dinner pop this year.

Jo Birchall from the Holkham Estate Office, says: ‘The Festive Food Fair is set to be bigger than ever this year with stalls spilling out into the courtyard, showcasing a selection of local and regional food and drink, a number of DECEMBER 2019/JANUARY 2020

COOKERY THEATRE LINE-UP SATURDAY 14

The Mussel Pod – delicious mussels from Brancaster.

Eric Snaith – chef patron at Titchwell Manor Hotel and Eric’s Fish and Chips.

Michael Chamberlain - head chef at The Victoria Inn, Holkham.

Jeremy Parke - executive head chef from NoTWENTY9, Burnham Market with the Big Green Egg Company.

Holkham’s Christmas Bake Off – a closely fought baking challenge.

The Tea Lady – Lis Walker with her jams, chutneys and marmalades.

Simon Hunter Marsh and Rai Bukulu – the forager and the spice man.

SUNDAY 15 Fran Hartshorne – head chef at the White Horse, Brancaster Staithe.

Chris ‘Buzz’ Busby – executive chef and director at Brasted's, Norwich.

Roger Hickman – chef patron at Hickman’s, Norwich.

Sam Bagge – general manager at Walsingham Farms Shop.

Scott Dougal – chef patron at Wells Crab House.

Charlie Hodson and Matt Brown – using products from Wild Knight Distillery.

Daniel Freear and Dan Lawrence – the chef, and the director at Socius, Burnham Market.

craft stalls, as well as plenty of concession stands to keep visitors fed and watered. The cookery theatre will be back again with a fantastic line-up of local chefs.’

She adds: ‘We are fully booked, even after expanding and adding further stalls to the courtyard, which is great. There is a great selection of local and regional suppliers and producers, as well as a few crafty stalls added to the mix.’

THE FESTIVE FOOD FAIR AT HOLKHAM takes place on December 14 and 15, from 10am-4pm. For the full and final list of exhibitors visit their website.

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WH CO AT LU ' SM O NN

New Year Name in Norwich

| We ask those in the know what are the best city bars to see in 2020 GEMA GOLD Owner of Indigo Tattoo Studio and St Giles Tattoo in Norwich ‘This year I’ll be lining my stomach for my New Year’s Eve celebrations at Benoli, my new favourite spot in the city, and, although I’d usually opt for the Playhouse’s party and its great vibe, this year I have my eyes set on Redwell Brewery for the countdown (and their amazing beer).’

JOE PRESS Ensemble for Cinderella at Norwich Theatre Royal ‘It’s great to spend some ‘down time’ with the pantomime cast and celebrate the New Year with dinner at Bill’s in the city centre. After some good food, it’s time to put on those dancing shoes Cuba Revs is always a winner if you want a party atmosphere to and enjoy those salsa vibes!’

KIERAN BURDEN Store Manager of Dr Martens in Norwich ‘Whether it is a date night with your partner or a long overdue catch up with friends over the festive season, Frank’s Bar is the perfect venue for a romantic dinner or casual drink, with its quirky décor and friendly service, and offers an unforgettable dining experience in the Lanes.’

HOLLY PARISH Lifestyle blogger (@MissHollyP) and based in Norwich ‘My top spot to drink in, over the festive period (and all year round to be honest), is Chambers Cocktail

Company. They have an award nominated themed cocktail menu, but also a super friendly eam who nail the classics better than anywhere else locally!’

ELISE GEDGE Works in the Studio at Epic TV in Norwich ‘On New Year’s Eve, I’ll be heading to Frank's Bar for a few drinks and then I’m going to the Arts Centre for Soul Stew. Generally, if you’re looking to go and see some live music with the best sound system in Norwich, then Epic Studios should be at the top of your list!’

LISA REDFORD Norwich based singer-songwriter ‘During the festive season, the buzz of the Golden Triangle provides some lovely places to celebrate and go for dinner with friends. There is always a warm welcome at the Blue Joanna where, as well as delicious cocktails and a fun atmosphere, there is often great live music.’

CHARLOTTE LORD Studies at Norwich University of the Arts alongside owning the online womenswear boutique The Lord Label ‘I would see in the New Year at Haggle, in St Benedicts Street. It is a cosy and welcoming venue spread over several floors with great food and an extensive drinks menu. It is a favourite haunt of mine to drink and dine in on any occasion, from cocktails with the girls to a celebratory family meal.’

NOT FORGET TING...

For even more ideas for NYE, Aidan Lewis of Norwich Business Improvement District has come up with these suggestions The Cosy Club – a 1920s themed New Year’s Eve Shindig, including four-course meal.

Standard bar tickets are also available from 8pm if you’re looking for a quieter night.

The Ribs of Beef – dubbed ‘the city’s favourite local’. Enjoy drinks, music and food by the river to bring in 2020.

The Ten Bells – the perfect venue for ginlovers, as it’s the home of Bullards Gin. It offers a wide range of gin-based cocktails, local ales, beers, ciders and spirits.

DECEMBER 2019/JANUARY 2020

Be at One – constantly changing cocktail menu, with some Christmas specials to choose from. Drinks and entertainment from the resident DJs. Warwick Street Social – stylish bar with a great outdoor space. People wear shoes with no socks here, so it’s very cool!

The Wallow – a self-service wine bar, with more than 52 bottles on tap. A great food menu to match the wines. Perfect place if you’re looking for a more relaxed New Year’s Eve.

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7&8

10am-4pm COMPLIMENTARY ADMISSION

December

Saturday 14 December Wednesday 1 January

Robert Oliver

Afternoon and Evening Performances

Menswear

From the team that brought you the last 10 years of Family, Fun Panto.

Join us this festive season at the Little Theatre… where the streets are

Christmas Gift Ideas for the Discerning Gentleman

paved with fun!

Brands stocked include: • Redpoint Outerwear • Magee • Seidensticker Shirts • The Label Suits • La Cuzzo Shoes • Alain Paine Knitwear • Meyer Trousers A warm and welcoming personal service assured!

Box Office 01263 822347

CHRISTMAS FAIR

www.sheringhamlittletheatre.com Keep in touch

Exclusively hand picked businesses offering the most stylish and imaginative Christmas gifts

Tel: 01603 661220 238 Sprowston Road, Norwich, NR3 4HT wellsmaltings.org.uk (Next to Dovetail Furnishing)

EXTRA DATE ADDED: SATURDAY 7TH DECEMBER!

The Maltings, Staithe Street, Wells next the Sea, Norfolk, NR23 1AN

Premium Quality Christmas Trees

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Roasted in Holt by SALLE PARK ESTATE

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COLUMN

City College

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SO MUCH TO LOOK FORWARD TO EMMA OUTTEN HEARS ABOUT CHRISTMAS AND BEYOND AT CITY COLLEGE NORWICH

HAVE YOU VISITED the Christmas Shop in Debut Restaurant at City College Norwich yet, to stock up on those famous Viennese topped mince pies? If not, you might need to get in there quick!

‘It’s a really busy time for the Hotel School and Debut Restaurant,’ says Joe Mulhall, Head of Hospitality, Catering, Tourism and Aspire. ‘We are fully booked for lunch over the Christmas period.’

The Christmas Shop, selling a range of Christmas goodies, is open from Tuesday to Friday, 11am-2pm. ‘They have all been produced by our catering students,’ says Joe. Then, as soon as the Christmas holidays are over, ‘Debut has got a whole host of exciting things going on.’ Not least a number of Chef Takeover Dinners.

The likes of Dan Smith, of both the Ingham Swan and The Wildebeest in Stoke Holy Cross; and Chris Coubrough, of The Crown Hotel in Wells-next-the-Sea, are already confirmed. Dinners are also being planned with Chris Avey of the River Green Café in Trowse and Richard Hughes of his eponymous cookery school at the Assembly House in Norwich. Catering Manager Mark Bradly, says: ‘We are working with Richard on other activities as well, so watch this space.’

And it’s also worth mentioning that the Restaurant hosts regular Aviva lunches. Mark adds: ‘We have had

an association with Aviva for 25 years – there’s been a loyal following.’

Joe makes the point: ‘The Hotel School is renowned for having an outstanding relationship with local employers and we recognise how important it is to work with the community at large.’

Local chefs are not just involved in the takeovers. For example, Chris Coubrough and Arthur Howell, the butcher, plan to do a food costing demonstration for students. ‘They are very good supporters of the Hotel School’, says Joe. Giyash Miah from Tamarind Indian Restaurant in Blofield will be working with students on a spice workshop and also a themed lunch in Debut Café, plus he’s offering a five week leisure course for the paying public.

Joe has this message: ‘Don’t forget that the Chef Takeover Dinners are open to the public, so do go online and book yourself in.’

CHEF TAKEOVER DINNERS: January 23 – Dan Smith of Ingham Swan January 30 - Chris Coubrough of The Crown Hotel in Wells February 5 and 6 – Proudly Norfolk theme February 27 – The Wildebeest team March 5 – Caraway Chef Night

CITY COLLEGE NORWICH, IPSWICH ROAD NORWICH, NR2 2LJ | WWW.CCN.AC.UK COME AND SAVOUR THE CULINARY DELIGHTS OF DEBUT RESTAURANT | 01603 773227 | DEBUT.CCN.AC.UK

Showtime!

IS THERE ANYTHING BETTER FOR GETTING INTO THE CHRISTMAS SPIRIT THAN A TRIP TO SEE SOME FESTIVE THEATRE? EMMA OUTTEN HAS THIS ROUND-UP

THEATRE ROYAL NORWICH Cinderella December 17-January 19 www.theatreroyalnorwich.co.uk This year’s family pantomime stars Hollyoaks and Dengineers favourite Joe Tracini (Buttons), Casualty’s Amanda Henderson (Ugly Sister), Wicked & EastEnders' David Witts (Prince Charming) and Norwich’s pantomime favourite Richard Gauntlett (Fairy Godmother). Joining them will be returning panto star David Gant, Alix Dunmore (Ugly Sister) and KaraLianne Jones (Cinderella).

Try the popular set priced dinner menu in Prelude Restaurant, where you can enjoy your meal knowing that the table is kept for you to return to for interval drinks.

NORWICH PLAYHOUSE A Circus Carol December 11-21 www.norwichplayhouse.co.uk A Circus Carol promises a festive feast of high level dynamic circus skills combined with dance and character acting, from Norwich-based Lost in Translation Circus. Charles Dickens’ A Christmas Carol will be turned on its head as the innovative circus production brings Scrooge and the ghosts of Christmas Past, Present and Future tumbling onto the stage in a riot of colour.

The Playhouse Bar serves real ales from local breweries, German lagers on tap, wine, tea and coffee and small snacks. Or else there’s The Playroom, a quieter place away from the bar.

BIDDY’S TEA ROOM A Christmas Carol December 3-5, December 9-12, December 16-19 (Norwich) and December 15 and 22 (Aylsham) www.biddystearoom.com The Keeper’s Daughter theatre company will be back at Biddy’s Tea Room this December with their up-to-date take on A Christmas Carol. The Norwich-based theatre company presents a two-person interpretation of Charles Dickens’ famous festive ghost story, with one actor playing miserly old Ebenezer Scrooge and the other all the other parts.

Tickets for the production upstairs at Biddy’s Tea Room and at sister business Biddy’s Kitchen in Aylsham include mulled apple juice and home-made mince pies.

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WHAT'S ON

Christmas Shows

| THURSFORD Christmas Spectacular November 6-December 23 www.thursford.com The Thursford Christmas Spectacular is a stalwart of the Christmas season, boasting 65 musical numbers performed by a company of more than 120 dancers, singers and musicians from across the West End and Broadway. With a production budget of £2 million this year and the installation of a brand new lighting experience, Christmas 2019 is set to be the biggest and best season to date.

Enjoy a hot homemade meal in the Garden Pavilion, or else there are three cafes on site. Grab a mulled wine or G&T before the show in the licensed bar situated in the auditorium.

CROMER PIER Christmas Show Running until December 30 www.cromerpier.co.uk The Cromer Pier Christmas Show will warm your hearts and get you ready for the festive season with a whole heap of festive fun and is fast becoming one of the top ‘must see’ family Christmas shows in Norfolk. Good old Norfolk boy Olly Day returns for his 11th year at the helm, and will be reunited with his partner in crime from 2018, Mark James The Modern Magician.

Tides Restaurant is open until 7.30pm on show nights (last orders at 7pm) so make an evening of it and treat yourself to dinner first.

ALIVE CORN EXCHANGE, KING’S LYNN Aladdin December 10-January 5 www.kingslynncornexchange.co.uk Steven Pinder, who will be playing Abanazaar, appeared in the very first panto back in 2010 and again in 2013 and returns for the panto at the Corn Exchange. He is best known for his role in Brookside where he played Max Farnham in the series from 1990–2003.

The Coffee House at the Corn Exchange features ‘Grab & Go’ sandwiches using fresh quality produce.

THEATRE ROYAL BURY ST EDMUNDS Peter Pan Until January 19 www.theatreroyal.org Returning for the third year in a row, Chris Clarkson will be playing this year’s dame, the gorgeous and outrageous Tiger Lily; Oliver Mawdsley is back to play ex-pirate Smee; and playing Wendy Darling is Jasmine Hackett. In the title role of Peter Pan is Lauren Chinery and playing the fearsome Captain Hook is one more returning cast member, Alan Mehdizadeh.

There’s a special gala performance on December 8. Ticket price includes show ticket, ice creams, programme, goody bags for the children, drinks and light nibbles.

and the usual madness and mayhem everybody has come to expect at the Corn Hall in Diss come Christmas! This promises to be the Corn Hall’s funniest, biggest and boldest pantomime yet – it’s bound to hit the bullseye! (Oh yes it is!).

The Café is open from 6pm onwards for pre-event dining, and offers a set menu. The Grain bar, run by nearby Grain Brewery, is open from 6.30pm before events.

ST GEORGE’S THEATRE, GREAT YARMOUTH Beauty And The Beast December 14-30 www.stgeorgestheatre.com After the hugely successful Wizard of Oz last year, the team return with their magical pantomime Beauty and the Beast.

Packed full of modern songs, dances, hilarious characters, mayhem and stunning effects, this is the perfect festive treat for all the family.

Coffee, cake, snacks and drinks are all available in the café bar, hosted in a purpose-built pavilion next door to the theatre.

WELLS MALTINGS ‘Twas The Night Before Christmas December 5-28 www.wellsmaltings.org.uk This festive period Wells Maltings is teaming up with much loved local theatre company fEAST to produce a family show, ‘Twas The Night Before Christmas by Nick Lane, to be staged at the recently transformed North Norfolk venue throughout December.

The café is open daily for coffee and cake, light lunches and brunch, afternoon tea and more. The bar is also open all day – and in the evening during screenings and shows.

SHERINGHAM LITTLE THEATRE Dick Whittington and His Cat December 7–January 1 www.sheringhamlittletheatre.com Join Dick Whittington and his wise cracking cat as they travel from Sheringham with Sarah Cook-Good and her son Jonny BeGood, all the way to London to seek their fortune! It comes from the creative team that brought you the last 10 years of panto.

The Hub Café serves light lunches, scones, cakes, and sandwiches during the day, as well as pre-show suppers.

CORN HALL, DISS Robin Hood December 20-30 www.disscornhall.co.uk Don’t miss this feast of fun, fair maidens, fabulous panto magic DECEMBER 2019/JANUARY 2020

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HEADING TO HOLLAND www.norfolksuffolkunlimited.co.uk Norfolk & Suffolk Unlimited – the new business brand for the region – will showcase its world-leading agri-food sector at the largest food and drink expo in the Netherlands in January.

The brand is designed to attract inward investment and will be promoted at Horecava, which will feature food and drinkers producers from Norfolk and Suffolk. New Anglia Local Enterprise Partnership led the development and launched the initiative, which has the support of the Department for International Trade.

EAT WELL FOR LIFE

TABLE TALK See Trent's Table on Facebook for details on the next one, a cocktail and canapé class, on December 16 at The Workshop, Earlham Road, Norwich Editor Sarah Hardy and designer Hanneke Lambert enjoyed a pop up dining experience, Trent’s Table, at Artel in Norwich, where a selection of small plates were served. These included gin cured mackerel, moules frites, whey-brined lamb and a quince, almond and ginger dessert! The monthly supper clubs are organised by local chef Brad Trent and are great fun.

IMPRESSIVE WINE PRESS www.maidsheadhotel.co.uk Feast Norfolk's Rachael Young headed to the Maids Head Hotel in Tombland, Norwich, for the big reveal of the new contemporary look for its AA two rosette restaurant. Interior designer Nicola Lovell worked with general manager Christine Malcolm, on this latest refurbishment project, which has seen £3.5million invested by the owners, the Chaplin family, over the last six years.

IN TEA WE TRUST www.howhilltrust.org.uk Well done to The How Hill Trust tea room, for helping to feed the funds of the How Hill Broads environmental study centre. This year the popular watering hole generated almost £29,000 for the charity Trust which runs the centre at Ludham, and also had major investment in a coffee machine and coolers to expand the range of drinks and food on offer. It will reopen again next May.

HARRY’S BAR www.harrysnorwich.com Have you been to Harry’s in Chapelfield Gardens, Norwich, yet? Where Pedro’s used to be, Harry’s is serving the best burgers this side of New York City, apparently! Plus it has a cocktail bar – there had to be a Harry’s Bar in there somewhere – and there’s even a Harry’s To Go hatch for your morning coffee on the way into the city.

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www.thefamilynutritionexpert.com Did you know that Feast Norfolk columnist Catherine Jeans is running her revolutionary four-week weight loss programme, Eat Well for Life, this New Year? Join a small group of people as she transforms the way you eat, cook and exercise, empowering you to lose weight and keep it off. Imagine - no more dieting, weighing or measuring food!

News & Gossip Feast on a fine selection of news in the world of food and drink, says Emma Outten, as the year comes to a close AWARD-WINNING DELI www.norfolk-deli.co.uk The Norfolk Deli in Hunstanton had an award-winning autumn, garnering two national food and drink awards: runner up as one of the best Food and Drink Retailers for the East of England in The Great British Food Magazine Awards. Then, less than a week later, runner up in The Observer Food Monthly Awards 2019!

THE GATHERERS www.thegatherersnorwich.co.uk We’re looking forward to The Gatherers Bar & Restaurant coming soon to Norwich, serving fresh, authentic European cuisine in a charming and relaxed environment paired with a selection of delicious wines and sensational cocktails. Better yet, it all just so happens to be suitable for vegetarians and vegans with absolutely no compromise on flavour or authenticity!

MAKE WAY FOR GANGWAY TAKING OWNERSHIP www.norfolklavender.co.uk Did you know that Norfolk Lavender has taken ownership of the Farm Shop at Caley Mill in Heacham?

The farm shop supplies locally sourced meat as well as pies and pastries, fresh produce, delicious deli items, and much more, including vegan treats.

www.thegangway.co.uk New micro pub and bar, The Gangway, opens in December, in Church Street, Cromer. From the people behind East Coast Bars, expect a great selection of craft beers, spirits, wines, coffee and cocktails along with a small range of bar snacks, cakes and nibbles, plus it is very vegan friendly.

THE INN PLACE www.chequersinnthornham.com The Chequers Inn in Thornham has just started a new chapter in its history as a traditional coaching inn on the North Norfolk coast, after rebuidling the place brick by brick, and reopening just as we went to press.

IN UNION www.crossstreetunion.com Have you spotted Cross Street Union, an independent, family run speciality coffee and natural wine shop in Holt, yet? It’s run by and Danny and Sophie Skipper, who also offer a selection of Scandinavian-inspired baked goods every day, and a selection of locally-sourced meats and cheeses available in the evenings - the ideal accompaniment to their wines served by the glass.

THE SECRET IS OUT www.lovenorwichfood.co.uk/secret-menu Zena Leech-Calton of Love Norwich Food is launching a new free promotion in January called Secret Menu Norfolk, where cafes, bars and restaurants all over Norfolk will offer an off menu special - people just have to quote Secret Menu Norfolk to get it. She now has more than 100 on board and dishes will run until March, before changing throughout 2020.

GOING DOTTI FOR IT

FOOD AFTER FIVE www.strattonshotel.com Did you know that Strattons Hotel of Swaffham, Norfolk is offering people even more opportunity to dine there? ‘After five’ will start service every day immediately CoCoes closes for the day at, yes, you’ve guessed it, 5pm. The menu takes a modern approach to fresh, veg-led dishes with much of the produce coming from local specialist suppliers.

SHOP OF THE YEAR www.gff.co.uk The Guild of Fine Food’s annual Shop of the Year awards has announced its finalists for 2020, and among the 36 independent retail outlets named, two are from East Anglia: Brentwoodbased Calcott Hall Farm Shop and Jarrold of Norwich are in the running to win in the Farm Shop (farmer owned) and Food Hall categories, respectively.

Find Dotti Chocolates on Facebook There’s a new chocolate shop and gift shop in Bedford Street, in Norwich Lanes, called Dotti. It’s the brainchild of chocolate maker Hannah Winter, wife of Steven Winter of nearby Bread Source, so is bound to be good! And open in perfect time for Christmas.

FROM GARDEN TO COAST Find the Coast Kitchen Café on Facebook Best wishes to Alex Firman, of the Garden Kitchen Café at Hoveton Hall Gardens, on his newest venture: the Coast Kitchen at stunning Waxham Great Barn. Opening on December 1, the Coast Kitchen will be the perfect place for a post dog walk lunch.

Expect, as ever, great food from great producers.

TAPAS TIME www.thetoledokitchen.com Look out for new Norfolk tapas food brand, Toledo Kitchen, over the coming months. It is the joint venture of friends James Bettinson (Norwich) and José Maria Garcia (Toledo, Spain), who met 12 years ago when José moved to Norwich.

The brand’s mission is to deliver high quality, authentic Spanish tapas and the inherent social culture that comes with it, to the UK market.

DECEMBER 2019/JANUARY 2020

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S

OMETHING very

special is hitting the gin shelves this Christmas - Whirlybird Gin (that’s an old Norfolk word for helicopter, if you didn’t know) is a limitededition gin with a special mission: to raise funds for the East Anglian Air Ambulance.

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With just 2020 bottles of Whirlybird Gin Collector's Edition being made, and each bottle being individually numbered, Whirlybird Gin offers something extra special to gin lovers and collectors alike. Priced at £37.50, £4 from every bottle is being donated to East Anglian Air Ambulance, with the Black Shuck team from Fakenham aiming to raise more than £8000.

The up front, citrus and blueberry notes of Whirlybird Gin are lengthened with the traditional juniper, orris root and coriander seeds all carried home with the warming tones of maple, cassia bark and nutmeg.

LET THE FUNDRAISING 28

BE GIN!

CHARITY

BACKGROUND TO THE GIN

Drinks

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Patrick and Sarah Saunders, together with their children Leanne, Nicola and William, launched their family run business in 2011 with their award winning Black Shuck Sloe Gin. Since then the Black Shuck range has flourished, with the addition of a new vodka this year.

In 2018 the Black Shuck team decided that they wanted to do more to support their chosen charity, the East Anglian Air Ambulance, and the idea for Whirlybird Gin was born.

Earlier this year, volunteers, staff and crew from the East Anglian Air Ambulance formed a tasting panel to help the Black Shuck team create an extra special recipe.

In August, the final recipe was confirmed at the annual Wells Carnival tasting event. The 120 attendees formed a oneoff Black Shuck tasting panel and were given three recipes to choose from. After much taste testing, scoring against numerous criteria, pairing with tonics and many passionate discussions, a winner was identified.

East Anglian Air Ambulance launched in 2000 and has been dispatched to more than 27,000 life-saving missions in Bedfordshire, Cambridgeshire, Norfolk and Suffolk. For 20 years, the charity has been kept airborne by the fantastic support of the East Anglian community, helping the charity to develop from a ‘scoop and swoop’ service, which started out in Norfolk on board a police helicopter just one day a week, to a full 24/7 service which now brings the A and E department directly to an accident scene. Since 2010, the crews have consisted of highly skilled pilots, critical care paramedics and doctors who attend the most life-threatening incidents and medical emergencies in the region 365 days a year.

CHARITY MILESTONES

2000 East Anglian Air Ambulance launches in Norfolk, and fundraising begins 2001 The charity has its first flight with one paramedic on board from Norwich Airport 2007 The charity begins flying out of Cambridge and starts providing cover helicopter emergency medical services across Bedfordshire 2009 The first group of dedicated critical care paramedics are appointed 2010 Full-time doctors are introduced to the operation on the charity’s 10th anniversary 2013 East Anglian Air Ambulance becomes the first air ambulance to fly to unlit sites in the hours of darkness in the UK 2015 HRH Her Majesty the Queen opens the charity’s new Cambridge base 2016 A dedicated aftercare team is introduced to support former patients with their recovery journeys 2018 The charity starts delivering free basic life support training to communities 2019 East Anglian Air Ambulance starts operating 24/7 with a doctor and critical care paramedic on its rapid response vehicles 2020 The charity launches the first 24/7 helicopter emergency medical service in the East of England and celebrates its 20th anniversary

CHECK OUT STOCKISTS on the website, where you can also buy the new gin - and the company’s full range. The Black Shuck team is also at Norfolk Christmas Fayre, Norwich Cathedral, December 6 and 7; Suffolk Farmers’ Christmas Market, Trinity Park, Ipswich, December 14; Holkham Festive Food Fair, December 14 and 15 DECEMBER 2019/JANUARY 2020

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NEWS REPORT

Food Enterprise Park

PARK LIFE

| THE NEW FOOD ENTERPRISE PARK, NEAR NORWICH, IS STARTING TO TAKE SHAPE WITH THE FIRST OCCUPANT ON SITE AND ABOUT TO BECOME FULLY OPERATIONAL. EMMA OUTTEN GETS A TOUR FROM DIRECTORS CLARKE WILLIS AND JAMES ALSTON

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JAMES ALSTON, LEFT, AND CLARKE WILLIS

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F YOU’VE DRIVEN WEST from Norwich on the A47 recently you may have noticed a big sign heralding the fact that the first occupant is on site at the new Food Enterprise Park in Easton.

But what is it exactly? The Food Enterprise Park, or FEP, was the vision of landowner Ian Alston, of Honingham Thorpe Farms, around a decade ago.

Nowadays, he is one of the directors, along with son James, Clarke Willis, retired CEO of nearby Anglia Farmers, and Jamie Lockhart, the farm manager.

The premise of the FEP is this: East Anglia is an important farming region - top of the leader board when it comes to agriculture, in fact - but only fifth in the UK when it comes manufacturing food products, beverage and tobacco. Norfolk in particular produces more than double the national share of farm output than its share of processed food output, indicating that a lot of the food grown in Norfolk is processed elsewhere. In other words, we’re good at the agricultural level, but not so good at the processing level.

‘There’s been a degree of resting on our laurels,’ says Clarke, in the offices of Honingham Thorpe Farms, the headquarters for the FEP. He adds: ‘Norfolk food and drink is great – we are the leading region and we are doing a fantastic job.

‘If you ask me what the raison d'être for a Food Enterprise Park is, it’s actually about processing what we are producing in the region, particularly in Norfolk.’ James agrees: ‘We’ve created the Food Enterprise Park to start the battle to rebalance those skills.’

After a Greater Norwich Food Enterprise Zone was designated in 2015, within this zone the new FEP emerged, which has Local Development Order status, and so benefits from streamlined planning for, say, agri-tech businesses which make use of the local agri-science base (Norwich Research Park is only six miles away). On that note, Clarke reveals: ‘We are looking at the opportunities to bring agri-tech businesses on to the Food Enterprise Park, and introducing controlled-environment indoor farming.’

The buzzwords for the FEP are ‘facilitating supply

chain excellence,’ from science and technology at one end, through to the supply industry; the farmers and growers; the processors; and finally the retailers and food service at the other end of the chain. Clarke says: ‘A lot of people think the chain starts at the farm gate – it doesn’t.’

The FEP, overall, is a 100 acre development site – at the moment the focus is on the first 46 acres of commercial development land, with planning available for food related businesses, and plots ranging from 5000 to 500,000 square feet.

Drive past it on the way to Honingham Thorpe Farms and you’ll notice a 20m tall building, in subtle green stripes, belonging to Condimentum UK, millers of locally grown English mustard seed and processing fresh Norfolk mint, for Colman’s. The premises could become fully operational by the New Year.

On a tour of the site, James says that around half a dozen other businesses are already showing an interest in moving to the FEP. Meanwhile, the team are working closely with New Anglia the Local Enterprise Partnership for Norfolk and Suffolk (agri-food is one of the three main tenets of New Anglia LEP’s Local Industrial Strategy). And, come January, Clarke and co will again be present at Horecava, the Dutch annual hospitality trade fair held in Amsterdam, to fly the flag for this region’s food and drink producers.

Also early in 2020, the team are hoping to get a green light for a new Innovation Hub, a Norfolk Food Centre complete with 14 food-grade business units aimed at growth-ready food and drink Small to Medium Enterprises across Norfolk, and a Business Engagement Hub, to coordinate support to not only tenants but also any relevant business in Norfolk as part of a complementary Food and Drink Sector Support Project (the UEA is showing interest in this).

Looking further ahead, with the A47 road improvements scheduled for 2021/22, there are plans for a new access to the Park, via Blind Lane, and there are many more plans for the park, in the future.

Norfolk food and drink is great - we are the leading region and we are doing a fantastic job.''

DECEMBER 2019/JANUARY 2020

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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

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Taste Test

|

Tasting Times AS CHRISTMAS DRAWS NEAR, WE TASTE TEST SOME SEASONAL OFFERINGS FROM AROUND THE REGION

HUMBLEYARD PRESTIGE CUVÉE 2014 Humbleyard Vineyard, £24 www.humbleyardenglishwine.co.uk Mulbarton-based Humbleyard Vineyard, near Norwich, is always offering something new and exciting. They have just released their Prestige Cuvée 2014, the first vintage wine made from the classic Champagne varieties – Pinot Noir, Pinot Meunier and Chardonnnay. Aged on the lees for four years, this is a fine example of English sparkling wine and perfect, of course, for the party season. Dry and with a hint of grapefruit, this fizz is perfect for those Christmas Day nibbles!

THE NEWMARKET GIN SQUIRES RESERVE ORIGINAL The Newmarket Gin, £70 www.thenewmarketgin.co.uk This gin, first produced in 2016 by Dr John Walters, is handcrafted in small batches, using a range of 10 botanicals including locally foraged wild horseradish.

They are steeped in double-distilled English grain spirit to create a smooth and refreshing gin. This is a very smooth and nectar-like gin, with bitter orange overtones. Its stylish packaging pays homage to the town’s racing history so it’s a great pressie for a racing enthusiast.

OLD HALL FARM HAMPER Old Hall Farm, prices from £15 www.oldhallfarm.co.uk Old Hall Farm in Woodton, near Bungay, is renowned for its raw milk and rare-breed pork. Their hampers contain both essentials and treats for any day of the week, from milk, cream and cultured butter to Jersey ‘SKYR style’ yoghurt and their home dry-cured nitrite-free thick-cut bacon. With quality and goodness in every bite, the bacon particularly stands out for its tenderness. It is worth noting that they offer A2 dairy options as standard, none of which compromise on taste.

YARE VALLEY TASTY TWOSOME SAUCE SELECTION Yare Valley Oil, £7.95 www.yarevalley.com While Yare Valley Oils are a must-have for your Christmas roast potatoes, their sauces come into their own at this time of year.

The traditional-style horseradish has a good bite of flavour while the pesto – authentically made with real pine nuts – is perfect for pasta, sandwiches or even as a dip. All in all this gift pack, complete with a Yare Valley wooden sauce spoon and wrapped in a festive ribbon, is a perfect foodie Christmas gift.

DECEMBER 2019/JANUARY 2020

CHRISTMAS ALE AND WITHOUT® ELDERBERRY & RASPBERRY St Peter’s Brewery, £15 for 8 bottles www.stpetersbrewery.co.uk A Suffolk stalwart, St Peter’s Brewery, is leading the market among British alcohol-free producers. The award-winning Without® Elderberry & Raspberry is a refreshing beer with malty overtones, and you would struggle to realise that their Without® original is alcoholfree. At the other end of the spectrum is the St Peter’s Christmas Ale. At 7%, this packs a serious punch of festive flavour - think caramel and spice. Definitely one for dads!

PLUM & MULLED WINE JAM AND SEVILLE ORANGE MARMALADE The Tea Lady, £3.50 per jar www.thetealadyuk.com The Tea Lady is fast becoming a Norfolk favourite and rightly so as her offerings are delicious. Her Christmas special plum and mulled wine jam is rich, spicy and fruity – perfect for a fireside scone. January sees the return of her Seville orange marmalade, which has a good balance of sweetness and is full of orange, with lovely big pieces of peel. If you cannot wait for that, then check out her Christmas marmalade – well worth a look!

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Review

Ring a Ding Ding SAMANTHA MATTOCKS HEADS TO A COUNTRY INN IN SUFFOLK FOR SUPPER WITH A FRIEND www.thebellrickinghall.co.uk

G

OOD PLACES TO EAT in South Norfolk are nearly as rare as the proverbial hens’ teeth, so I was keen to venture just over the border into Suffolk and try The Bell Inn at Rickinghall. Found just off the A143 past Wortham, it has just launched its winter menu, making it the perfect time to visit.

The Bell is owned by two local women, Lindsey Booty and Jordan Fox, who took over in May 2016. Awards have been aplenty, including being shortlisted for the Eviivo Awards 2019 Hidden Gem in the South East and a silver award for their eight beautifully-renovated bedrooms. A function room completes The Bell, making it the perfect place to eat, drink and sleep.

Pulling up outside on a dreary November evening, it looked inviting, with lights twinkling at the windows and smoke coming from the chimney. Inside, this 17th century inn is split into two main areas - the bar and the restaurant.

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www.feastnorfolkmagazine.co.uk

EATING OUT

The Bell Inn, Rickinghall

| The bar was bustling with locals, always a good sign, and there was a table of four sat by the fire enjoying some of the nicest looking fish and chips I have seen in a while.

My friend and I ate in their restaurant, with background music and laughter from the bar all blending to create a convivial atmosphere.

The menu, the brainchild of head chef Josh Atkins, a Norfolk boy who cut his teeth at Tatlers and has been at The Bell Inn for three years, is a mix of regular pub favourites and à la carte offerings. My friend and I could easily have eaten any of the starters, but I was intrigued by the smoked mackerel and horseradish fishcake with a pomegranate salad, while Louise went for scallops with textures of beetroot and a Parma ham crisp. The fishcake was generous and piping hot; the flavours a welcome change to the traditional offerings, and the pomegranate brought a freshness to the dish. The scallops, three in total and a decent size, were perfectly cooked, and the beetroot gel especially flavoursome.

On to the mains: I was severely tempted by the butternut squash, chickpea and fennel seed vegan burger as I love those flavours, but I went for the pan-roasted cod with a jacket potato croquette, roasted leek, buttered spinach and a parsley velouté. The latter had a hint of star anise in it, making it a deliciously rich sauce and the perfect foil for the beautifully cooked cod. Louise went for the lamb, served both oven-roasted and then braised with pomme Anna, served with celeriac (purée and roasted), spinach and a red wine jus. She declared it delicious, and we both had very clear plates at the end!

Dessert did tempt. I can never resist an apple tarte tatin and this, served with Lakenham Creamery cinnamon ice cream, was light and full of caramel, and I enjoyed every mouthful. Louise opted for the dessert from the specials board - strawberry and raspberry pancakes with honey yoghurt; she said it was a very refreshing way to end the meal.

The food was all locally sourced - something that our part of the UK is so famous for - and it was all cooked perfectly.

DECEMBER 2019/JANUARY 2020

The portion sizes were also well considered; we didn’t leave feeling stuffed to our gills, rather that we had enjoyed a delicious meal.

Going into the festive season, The Bell has a lot going on, from breakfast with Santa to Christmas party nights in the function room. New Year’s Eve sees live music and I imagine that it will be a very entertaining evening!

It may well just be one of those hidden treasures that we all need to share. There really is something on the menu for everyone, and service was with a smile. With its relaxed, welcoming vibe, a chef with big plans, and two strong women at the helm, this is a place that is sure to go from strength to strength and it is well worth a visit.

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Eating Out

E AT, D R I N K A N D

Be Merry

IF YOU’RE SHOPPING, OFF TO THE PANTO OR JUST WANT TO TREAT THE LITTLE ONES, HEAD TO INTU CHAPELFIELD FOR FAMILY DINING AT ITS BEST www.intu.co.uk/chapelfield

THE MINT MILKSHAKE AT ED’S

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www.feastnorfolkmagazine.co.uk

R

IGHT IN THE HEART OF NORWICH, intu Chapelfield isn’t just the place for all your Christmas shopping needs, it’s also a great spot for a bite to eat.

Whether you fancy noodles, pasta, juicy burgers, or a thick shake, there is plenty to tempt you with Yo!, ASK Italian, Byron, Gourmet Burger Kitchen,Wagamama, and Ed’s Easy Diner all on offer.

Many of the restaurants have special festive dishes available - how does a gingerbread milkshake sound?

Or tasty pigs in blankets? And they are all well equipped for the younger members of the family, with ambitious children’s menus, highchairs and good changing facilities.

Wherever you choose, you’re sure of a warm welcome this Christmas!

EATING OUT

intu Chapelfield

| BYRON www.byron.co Burgers are, not unsurprisingly, centre stage here, with plenty of choice including chicken, vegan and vegetarian options - there’s a beetroot falafel patty to tempt you!

There are plenty of festive specials such as mac and blue cheese Christmas baubles to start with, pigs in blankets as a cute little side, and an all hail the turkey burger, with buttermilk fried turkey, chestnut and sage stuffing and DECEMBER 2019/JANUARY 2020

SPONTANEOUS DINING AT WAGAMAMA

ASK ITALIAN www.askitalian.co.uk This modern Italian offers freshly prepared food with simple ingredients. Expect pizza, pasta, main courses such as sea bass and pork belly, plus salads and great antipasti - we love the sound of the cheese fonduta! The children’s menu has all your classics, including a happy face pizza.

Festive menus start from £19.95 for three courses, and include a Christmas carbonara and an N’duja garlic bread wreath, plus a Shimmer Berry Bellini! There are good vegan, vegetarian and gluten free options, including a festive vegan menu at £18.95 for a three course meal and drink.

TEMAKI AT YO!

BYRON'S 'ALL HAIL THE TURKEY' BURGER

FOOD FOR ALL AT ASK ITALIAN

ED’S EASY DINER www.edseasydiner.com Expect plenty of your favourite dishes at this retro American diner, such as hot dogs, burgers (chicken, beef and veggie), all day breakfasts, superbowl salads, and a few Christmas specials! These include turkey burgers and pigs in blankets - with a lovely BBQ maple dip.

This year’s festive shake is a Mint Oreo Ho Ho Shake which sounds very naughty - and irresistible. Desserts include sundaes, chocolate brownies, and don’t forget the sharing platters like nachos and halloumi fries. The Ed’s Junior menu is £5.99 for a main, side and drink.

much more! Don’t miss the gingerbread shakes, either!

Festive set menus start at £18.95 for two courses, with a children’s menu offering a main, side and soft drink at £6.50.

YO! www.yosushi.com This is a fun place as you can enjoy a selection of about 80 fresh Japanese dishes taken from the belt or ordered from the open kitchen. Expect sushi, ramens, yakisoba, salads, katsu curries, teriyaki and more. It’s a wonderful alternative to typical Christmas fare, for sure! This season sees an emphasis on ramens: steaming bowls of seafood, chicken curry and shiitake mushrooms and tofu. Look out for the strawberry cheesecake mochi, too. And children eat free from December 14 until January 5 2020, with a main, side and drink - plus a serving of popping edamame beans thrown in! Their desserts are just £1.50 extra.

WAGAMAMA www.wagamama.com This buzzy place, where you don't have to book, is a super tasty option for those who want something different to turkey and all the usual trimmings. It offers everything from small plates, such as marinated chicken skewers and chilli squid, through to curries, ramens, kokoro bowls, teppanyakis, donburis, and salads. We like the sound of the new citrus chicken nikko curry with white rice. Add in desserts like white chocolate ginger cheesecake and lots of fresh juices - plus a good cocktail list. Plus a good Asian inspired cocktail list – Jasmine Bellini anyone? Mini Waggers are also well catered for with their own menu.

TO CHECK INDIVIDUAL RESTAURANT OPENING TIMES and reservation details, please visit www.intu.co.uk/chapelfield

37

Join the Academy!

THERE’S A NEW GIN MAKING EXPERIENCE BEING OFFERED IN THE HEART OF NORWICH, AS EMMA OUTTEN FINDS OUT, WHEN SHE HEADS TO THE GIN ACADEMY www.theginacademy.co.uk

WITH NINE MINI copper pot stills ready and waiting, and 30 botanicals to choose from, The Gin Academy in Norwich city centre could well be the biggest gin school of its kind in the region.

It’s the brainchild of Craig Allison and Rory Smith, who have both been involved in the local gin industry for a good few years now (both come from Bullards, with Craig the former Director and Rory a former distiller).

Prior to that, Craig was the bar manager of the Gin Palace in Charing Cross, and so the chance to open his own bar, in the exact same space, was too good to miss. ‘I was very fortunate to set this up at what was the Gin Palace.’

The bar has had a major refresh, and now boasts a bold industrial vibe – complete with concrete worktop - and splashes of greenery.

The impressive end result is Door Eighteen, the newest addition to the city’s ever growing cocktail bar scene. Craig sounds confident when he says: ‘I believe we’ve got the biggest selection of spirits in the city.’

On the cocktail menu is Pineapple Express, for example. ‘That’s probably one of our most popular – it’s served in a pineapple, which helps!’

Behind the bar are Lixir Tonic, founded by

childhood friends Matt Mahatme and Jordan Palmer from Norfolk, and Lacons beer, plus Craig is looking to stock local wines soon (he’s a big fan of Flint Vineyard).

The music throughout will have a 60s/70s/80s vibe. ‘We’ll play songs through the decades everyone knows. We want a bar for everyone,’ says Craig.

And along the corridor, Rory believes, is East Anglia’s biggest gin school, The Gin Academy, which offers a fully immersive gin distilling experience. ‘I’ve always believed that gin experiences are the next big thing.’

Wannabe distillers will receive a welcome G&T on arrival, then Craig and Rory will guide them through the whole distillation process, from weighing out the botanicals all the way through to labelling their very own bottle of gin. Plus, each recipe is kept on file and can be reproduced at a later date. Oh, and three cocktails are included in the experience!

Next year look out for themed events, including Breaking Bad in February, Harry Potter in April and Peaky Blinders in June.

THE GIN ACADEMY AND DOOR EIGHTEEN, 18 Charing Cross, Norwich.

Gin Making Experiences take place on Fridays, 7pm-9.30pm, and Saturdays, 3pm-5.30pm or 7pm-9.30pm.

39

We are expanding our portfolio, so please contact us if you have a beautiful holiday retreat to share with others.

Offices in Holt, Wells-nextthe-Sea and Holkham

01263 569220

owners@norfolkcottages.co.uk norfolkcottages.co.uk North Norfolk Business Awards

FA

V

O

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IT

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WINNER 2019

THE WELLS CRAB HOUSE SEAFOOD RESTAURANT

A S PEC IALI ST I N F OOD PHOTOG R A PHY

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

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Able Community Care

|

Christmas Past and Present THIS MONTH, ABLE COMMUNITY CARE REMINISCES ABOUT HOW EATING OUT DURING THE FESTIVE SEASON HAS CHANGED ASK OLDER PEOPLE TODAY about their memories of eating in restaurants and many will tell the story of British restaurants during the Second World War. These restaurants were in fact communal kitchens set up throughout the country to help people who had been bombed out of their homes or had run out of their ration coupons or simply needed help. In 1943 there were 2160 of these restaurants serving up to 600,000 meals a day.

For most of the British public, visiting a restaurant was a very special event for a special birthday, an anniversary or other celebration.

Christmas in the 1950s for workers was likely to be a drink in the nearest pub before stopping off at the butchers, grocers and bakers, to collect the food to share with their family on Christmas Day. It was not until restaurant chains began to spring up during the late 50s/60s that eating out became more popular. The Berni Inns were one of the chains that introduced us to dishes such as prawn cocktail and Black Forest gateau, whilst Chinese and Indian restaurants gave us the opportunity to enjoy ‘foreign’ food.

Christmas in the 21st century will see numerous restaurant chains, local pubs and cafés all trying to get our business in the weeks up to Christmas, over the celebration days and into the New Year.

For older people the success of a visit to a restaurant will

not depend entirely on the food chosen but often on other aspects of their visit.

Choosing a restaurant for a person with mobility problems needs a little planning. Look for a venue where there are disabled parking spaces, preferably a flat walk to the entrance, toilet facilities on the ground floor and a place where there is good lighting and plain, not heavily patterned, flooring. Call the restaurant of your choice and ask for a table near the entrance if the restaurant has a large dining area.

A person who has dementia will enjoy a visit to a restaurant if the atmosphere is calm, and not noisy, so dining outside of very popular times is more enjoyable. If you wish, explain to the restaurant that you are bringing a person with dementia and ask for a table in a quiet area they should be happy to help.

A Christmas thought: The anticipation of dining out, a different environment to enjoy, and the pleasure of choosing from a menu, plus the odd glass of wine to enhance the experience is a forgotten pleasure for many older people, so why not send an older person you know a restaurant voucher with a note to offer to go with them?

Able Community Care has many clients who will remember when going to a restaurant was a rare treat and now enjoy the opportunity to go with their live-in carers not only at Christmas but throughout the year.

Able Community Care is a provider of live-in carers to people with high dependency care needs 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

DECEMBER 2019/JANUARY 2020

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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

Christmas 2019

Our Christmas menu is now available online Book now to avoid disappointment | 2 courses ÂŁ20.95 | 3 courses ÂŁ23.95 www.aldentenorwich.co.uk | ciao@aldentenorwich.co.uk | 01603 632580

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Shop Front

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MRS CLARKE’S GENERAL STORE OPENING MRS CLARKE'S GENERAL STORE IN HARLESTON IS TURNING OUT TO BE QUITE THE CAREER CHANGE FOR ALICIA CLARKE. FEAST NORFOLK REPORTS

A

LICIA CLARKE began her career as a professional ballet dancer, model and actress but, after 20 years in London, the Suffolk native returned to her roots to nurture a passion for styling and design, opening Mrs Clarke’s General Store in 2018 - a home, interiors and gift shop with an interior design service. After quickly outgrowing its place of establishment, Mrs Clarke’s has now relocated to a double fronted Georgian property in Harleston, adding a fullylicensed gourmet coffee bar to her home and interiors product line.

Alicia says: ‘I was immediately taken with Harleston. So bustling, with a thriving weekly market and a strong contingent of established independent shops.

Instinctively, I knew I’d found the new home for Mrs Clarke’s. In addition, incentives such as free public car parking helps indie shops like us flourish.’

Mrs Clarke’s introduces new finds weekly to its range of furniture, antiques, homewares and gifts, whether that’s an animal head wall vase or a stunning range of pure silver jewellery.

Popular at the moment is Plum and Ashby, a beautiful range of hand washes, creams and candles. Their Christmas Spiced Orange and Red Berry scents are the perfect way to make a home feel festive.

Mrs Clarke’s is the home of Howie & Bo, Alicia’s own line of furniture chalk paint. Produced in Sudbury, it offers 14 colours, and its excellent coverage has brought accolades from local up-cyclers and furniture finishers who have tried the range.

‘I’m also thrilled to be underway with new interior design commissions for a few local clients,’ says Alicia. ‘I am new to the town but have felt an incredible welcome personally from my customers, and as everything inside the shop is a direct reflection of my style, I hope these commissions are a positive sign that Mrs Clarke's inspires.’

The fully-licensed coffee bar boasts a menu of locally sourced food and drink; cheese and butter from Fen Farm, locally baked sourdough bread, and awardwinning pies from Truly Traceable. Among their new seasonal specials is Binham Blue on toasted sourdough with Suffolk Smokehouse chilli marmalade.

Look out for creative workshops and events throughout the year - from photography and styling to wreath-making.

Evening drinks/nibbles and gourmet supper clubs are also on their way.

STAY IN TOUCH with Mrs Clarke’s General Store on Facebook and Instagram.

“SO BUSTLING,

WITH A THRIVING

WEEKLY MARKET AND A STRONG CONTINGENT OF ESTABLISHED INDEPENDENT SHOPS”

DECEMBER 2019/JANUARY 2020

43

Book onto one of our Christmas Party Nights and for every 10 people attending you get 1 FREE! (limited spaces and dates available)

1 GO IFN 10 REE

BOO NOWK !

The Buttlands Wells-next-the-Sea Norfolk, NR23 1EX

T: 01328 710209 E: info@crownhotelnorfolk.co.uk www.crownhotelnorfolk.co.uk

Contact us on 01603 254293 or events763@theelitevenueselection.co.uk

ÂŁ22

fixed price lunch for 2 courses

High quality Fruits and Vegetables with an emphasis on providing seasonal, fresh and locally sourced produce.

Veg boxes, Hampers and Gift Certificates.

Christmas orders to be in by 13 December We are open Monday to Saturday 9.00am to 5.30pm

Open for Lunch and Dinner Tuesday to Saturday 12pm - 2.30pm; 6pm - 9.45pm for last order; Wine bar open from 5pm

01603 767321

reservations@bishopsrestaurant.co.uk www.bishopsrestaurant.co.uk

STAYCATION

Adnams

|

WHE RE ELSE ?

A WINTER GETAWAY ENJOY A BREAK BY THE SEA - WITHOUT THE CROWDS!

• The Bell Inn, Walberswick This 600-year-old pub has six cosy bedrooms, is right on the village green and close to the dunes. Add in real fires, a great menu with plenty of local produce and perfect beers - all the right ingredients for a mid winter break!

• The White Horse, Blakeney Situated very near the quay, and with both a pretty conservatory for sunny days and a cosy snug for when there’s a chill in the air, this is a great spot for a short break. Enjoy walks on the Norfolk Coastal Path, shopping in nearby Holt or just pottering around the quaint little streets of Blakeney. There are 10 bedrooms, including one that sleeps six, so the whole family can enjoy a few days away!

www.adnams.co.uk WHAT BETTER WAY to beat the January blues than a cosy overnight stay by the coast? Yes, there really can be something beautiful about being beside the seaside in the bleak midwinter!

Located in the heart of Aldeburgh, the Cross Keys is a truly lovely Grade II listed building which has recently been thoroughly refurbished by Adnams - and yet it still maintains all its characterful features, not least its double sided wood-burning stove which really takes centre stage in the pub. It reopened in March and has proved a popular place for a spot of lunch ever since, thanks to its exciting new menu.

It’s still very much a really warm and welcoming enclave where you can relax, rest and indulge in some great quality pub food – ingredients are sourced from local suppliers and it is all home cooked on the premises. And, it almost goes without saying, there’s plenty of fabulous Adnams drink.

And you might not know this, but it also has three cosy, en-suite double bedrooms. All feature complimentary WiFi, a TV and tea and coffee making facilities along with fresh milk daily. The bathrooms have been stylishly decorated with showers over baths and luxury Tyneham toiletries.

So all in all, the Cross Keys is perfectly equipped for a short break by the coast, whatever the season.

If you do venture out, Aldeburgh is very much a smart seaside town, with boutique shops and a cinema to escape to as well. It has a charm all of its own in the winter – it’s not JUST the place to be around Carnival time, in the summer.

Whatever the time of year, walking along the promenade is always a must-do pastime, and the Cross Keys is perfectly placed, as it’s literally a stone’s throw from the beach!

FOR JANUARY OFFERS visit the Adnams website for full details

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Whole turkey hamper, from £90 | Boneless turkey hamper, £60 Local cheese hamper, £25 | Luxury cheese hamper, £35 Christmas vegetable hamper, £10

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Tuesday to Saturday: 9am-5pm | Sunday and Monday: 10am-4pm

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

LARGE SELECTION OF QUALITY FISH

HOWARD & SON

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est. 1889

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LOCAL WILD GAME; OVEN READY OR BREASTS PHEASANT, PARTRIDGE, MALLARD, WOOD PIGEON LOCAL VENISON

PLATTERS MADE TO ORDER

We are a FAMILY RUN business serving RETAIL & ALL CATERING TRADES 17 FYE BRIDGE STREET NORWICH NR3 1LJ 01603 624928 FISHMONGERSNORWICH.COM SALES@FISHMONGERSNORWICH.COM

GRESSINGHAM DUCK HOMEMADE SAUSAGES, LOCAL BACON & HAM RETAIL DELIVERIES (T&C’S APPLY ). OPEN TUESDAY TO SATURDAY. HAVE YOU FOUND US YET?

TUES – FRI 8AM –3PM SAT 7AM –1PM FIND OUR CAR PARK IN FISHERGATE

Enjoy Pre-Theatre dining from 5pm on Theatre Royal show nights Mon-Sat For reservations visit ntr.org.uk/Prelude or call 01603 598577 10% discount for Friends of Norwich Theatre Royal

A Cut Above FAMILY-RUN TAVERN TASTY MEATS IS GEARING UP FOR THE FESTIVE SEASON AND BEYOND, REPORTS SARAH HARDY www.taverntasty.co.uk

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ITH THE SLOGAN, ‘service built on tradition and trust,’ Tavern Tasty Meats has its headquarters in Swafield, near North Walsham, with another shop in Horning, on The Broads.

Owned by Claire and Andrew Hudson, who farm 220 acres at nearby Smallburgh, there is a real emphasis on quality produce, with high welfare standards - and lots of seasonal choice, too.

Andrew has been involved in the business since

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2001, and rears his own traditional breed pork and lamb (for example Gloucester Old Spot and British Saddleback pork and Southdown lamb) which are sold at the two shops alongside various meats from local farms and shooting estates.

‘We have some fantastic venison at the moment,’ explains Claire who joined the business in 2015 and is usually found at the Horning shop. She adds: ‘And our turkeys are mainly from Great Grove near Attleborough and Morton’s at Skeyton.’

BUTCHERS

Tavern Tasty

| Mention should also go to the wide variety of sausages (around 10 different flavours), all made on the premises, and the big selection of homemade pies, pork pies, sausage rolls, quiches, and more. The game pie is rightly a huge hit at Christmas!

‘People perhaps don’t realise that everything is made at Swafield - it’s our hub,’ says Claire.

And look out for eggs, Crush Oils, Candi’s Chutneys and various sauces and accompaniments, with plans afoot for more tempting Norfolk goodies. Horning offers cheeses, breads and an antipasti selection, too.

There’s a friendly atmosphere, with plenty of banter from the chirpy team lead by manager Michael Arlow especially from Jack Martin who joined as an apprentice five years ago. And a new recruit is Denny Woodhouse who is well known locally, and brings lots of knowledge with him, too.

And they are all fired up for Christmas and 2020, with Claire saying: ‘We had a lot of roadworks outside our Swafield shop this year, so we can’t wait to get back into the swing of things, welcoming existing customers as well as new ones.’

Finally, do look out for Fred, a new member of staff at Swafield, who gives you a cheery greeting as you arrive. We say no more!

FURTHER INFORMATION There is plenty of free parking at Swafield, deliveries are available on orders over £50, hampers are available, from £20.

A loyalty scheme is now available. Christmas orders are being taken until December 16, for collection on December 23 and 24. Both shops close midday on December 24, reopening December 30. They will close 1pm December 31, reopening January 2.

DECEMBER 2019/JANUARY 2020

TURKEY COOKING TIPS Heat oven to 180°C/160°C fan/gas 4.

Rub butter all over the turkey and season with salt and pepper.

Put in a roasting tin, breast side up, and roast for 40 mins per kilo for the first 4 kilos then 45 mins for every kilo over that weight, or until the internal temperature reaches 65-70°C.

GRAVY TIP Remove the bird from the tray and pour the juices into a jug. Add flour to the bird tin and stir until light brown.

Add a little wine and let it reduce. Gradually pour in the juices from the turkey or goose as thick or thin as you like, stirring all the time - as a guide, 1 pint to 1 rounded tablespoon of flour should produce a good consistency.

SIDES English Breakfast chipolatas, wrapped in delicious smokey streaked bacon, are an absolute must-or just have the chipolatas without their blankets!

BOXING DAY Try the Cold Cutting Game pie, loaded with local game, or one of the four types of pork pie.

NEW YEAR'S EVE For a special celebration it has to be rib of beef, or rolled sirloin.

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Q&A

onMYa LIplate FE

DAVID ‘BILLY’ BROWN IS HEAD CHEF OF THE HARE ARMS IN STOW BARDOLPH. HERE HE DROPS INTO THE CONVERSATION THAT HE HAS COOKED FOR ROBBIE WILLIAMS

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www.theharearms.co.uk

ho are you and where do you work?

My name is David ‘Billy’ Brown and I am the head chef at The Hare Arms in Stow Bardolph, which is a small village near Downham Market. I have worked there continuously for 32 years!

Where did you train?

I trained at the College of West Anglia, King’s Lynn, for two years, but to be honest, most of my training has been through experience.

Who is your favourite chef?

Probably Rick Stein. He is very passionate about seafood and travel which is a perfect combination, and his enthusiasm for local and traditional food is very inspirational.

What three ingredients do you always have in the cupboard?

Eggs - you can always rustle up something decent with an egg.

Good quality olive oil - staple for dressings and cooking.

Truffle oil - I will literally put that on anything!

What’s your (foodie) guilty pleasure?

A really good traditional roast chicken dinner. When I’ve been travelling abroad I get a craving for it when I get home.

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What’s your favourite tipple?

My favourite tipple at the moment is a decent gin and tonic.

I am particularly fond of rhubarb flavoured gin with ginger ale but am very much open to trying new flavours. With a meal I enjoy a nice glass of Amerone wine.

Describe a perfect meal A perfect meal starts with good company. I’ve been lucky to have eaten at some fantastic places; from a small tapas bar in Spain to enjoying Lobster Thermidor overlooking Sydney Harbour. They’ve all been perfect!

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

I like to try different places but I do like the Duck Inn at Stanhoe and The Victoria at Holkham. If I go into London I like Wahaca in Covent Garden which is basically a Mexican street food restaurant, well priced and tasty. I have recently been to the two Michelin starred Midsummer House Restaurant in Cambridge for my special birthday which was an amazing experience.

Tell us something we don’t know about you When I first left school I used to make kitchen doors and front doors, and I’ve also cooked for Robbie Williams.

What are your foodie predictions for the next few months?

I’ve noticed on visits to restaurants recently that menus are reducing in size, making them more manageable for chefs. Also, diners are becoming more inquisitive about where ingredients are sourced, with some menus including these details. I’ve even seen some restaurants stating the percentage of food obtained locally within a specific radius.

I think these trends will continue.

DECEMBER 2019/JANUARY 2020

Recipe Overleaf

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sd a a 5p y – Nig m -9 Sat ht! pm ur da y

Pi zz ur Th

Gift hampers filled with Norfolk produce | Locally Roasted Strangers Coffee | Artisan Booja Booja Chocolates Local Norfolk & St Giles Gin | Organic & sulphite free wines | Hand picked local & craft beers

Christmas Order Forms- Let us do the hard work for you!

Order your Norfolk Black Free Range Turkey | Organic veg boxes & artisan breads | Collection 23rd & 24th December

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To celebrate this, we are offering you 10% off refills this December! Bring any container!

Bread

Wide range of freshly baked artisan bread Monday – Saturday. Wholesale supply across Norfolk.

Handcrafted bread, freshly baked in our bakery using traditional techniques, natural yeast, long fermentation and organic ingredients

See us at Fakenham, Aylsham & Wymondham Farmers' Markets.

Shop/Café | 01603 250000 Norwich Bakery | 01603 665066 eat@thegreengrocers.co.uk bakery@thegreengrocers.co.uk

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Q&A

SMOKED HADDOCK RAREBIT 350g of mature Cheddar, grated; 85ml of milk; 25g of plain flour; 25g of white breadcrumbs; 1tbsp of English mustard powder; Worcestershire sauce; 5 fresh eggs; 1 egg yolk; 1 bunch of fresh chives; 100ml of olive oil; 4 x 100g of smoked haddock fillet; 4 handfuls of baby spinach leaves; 2 tomatoes, sliced Melt the cheese and milk over a low heat then add the flour, breadcrumbs, mustard, and a few shakes of Worcestershire sauce. Stir and allow to cool. Then beat in one egg, the egg yolk and chill.

Blanch the chives in boiling water for 1 minute then drain and refresh in cold water. Roughly chop and place them in a blender. Blitz at high speed and DECEMBER 2019/JANUARY 2020

gradually add 100ml of olive oil. Season to taste.

Take the haddock fillets and top with the rarebit mixture (once cooled, can be patted out into discs 2-3cm thick). Place them on a baking tray and cook in a preheated oven, 180°C, for 5 minutes.

Meanwhile, poach four eggs for 3 minutes in barely simmering water and arrange thin slices of tomato on a plate. Place a handful of baby spinach leaves on top of the tomatoes.

Finish the haddock rarebits under a hot grill until golden, then place on top of the spinach and tomatoes. Drain the poached eggs and sit one on top of each portion of fish. Finally, drizzle over the chive oil.

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The Bell Inn Eat - Drink - Sleep

17th century country inn at Rickinghall, between Diss and Bury St Edmunds Eight woodland themed bedrooms | Locally sourced menu | Coffee Corner December 14, 15, 21 - Have breakfast with Santa | December 22 - Meet reindeer!

Book now for Christmas www.thebellrickinghall.co.uk

Come and try our new festive menu

This festive season visit The Chequers Inn, Thornham, for exquisite chef-led cuisine that’s full of imagination and flavour, using the best seasonal produce to create timeless Christmas classics and new festive favourites.

01485 512 229 • chequersinnthornham.com • Thornham, Norfolk

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Gadgets & Gizmos Name

Be Merry HERE’S A PERSONAL SELECTION OF CULINARY STOCKING FILLERS FROM EDITOR SARAH HARDY

Emma Bridgewater mug

£19.95 www.emmabridgewater.co.uk

Russell Hobbs 3.5L Chalkboard slow cooker

£18, John Lewis and Partners www.johnlewis.com DECEMBER 2019/JANUARY 2020

Moka espresso coffee maker

Tower Electric salt and pepper set

£25 (one cup), by David Chipperfield, for Alessi. www.alessi.com

£19.99, Roys www.roys.co.uk

Country Life measuring jug

Pave drinks dispenser

£15, Laura Ashley www.lauraashley.com

£23.99, House at intu Chapelfield, www.houseuk.com

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Cookbooks H

NEW YEAR, NEW YOU! As 2020 approaches, it’s time for a raft of healthy eating cookbooks!

LOSE WEIGHT & GET FIT

Feast Fave.

by Tom Kerridge £22/Jarrold price £18 Having lost more than 12 stone in the last five years, Tom knows from experience how important it is to motivate yourself to start dieting and exercising - and to stay on track. Peri-peri chicken, cottage pie, fudgy chocolate brownies - this is diet food with a difference. Recipes include quick black dhal; steak tacos with burnt corn salsa; charred mackerel and potato salad; lamb bhuna and blueberry meringue sundaes. At the back of the book, there is a bonus chapter with a workout to help boost a healthier lifestyle.

HOW NOT TO DIET

by Michael Greger £20 The author of the bestseller How Not to Die reveals the scientific research behind how a plant-based diet can maximize our fat-burning systems for long-term weight loss success. Dr Greger breaks down a variety of approaches honing in on: a diet high in fibre and water, a diet low in fat, salt, and sugar, and diet full of anti-inflammatory foods for best results. He also reveals how plant-based meals can be eaten at specific times to maximize our bodies’ natural fat-burning activities while providing a plan not only for the ultimate weight loss diet, but also the approach we must take to unlock its greatest efficacy.

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BATCH COOKING

by Keda Black £15 If one of your New Year’s resolutions is to be more organised, this book may help in the meal planning department. Keda shows you how to get ahead of the game by using two hours every Sunday to plan what you are eating for the week ahead, and get most of your prep out of the way. By Sunday evening, you are looking forward to five delicious weeknight meals, and enjoying a sense of calm about the week ahead. The book covers 13 menus, with an easy-to-follow shopping list and a handy guide for how to tweak your plans for the season or your dietary requirements. Each menu is broken down into the Sunday preparation time and a day-by-day method to completing the recipe.

SIMPLY GOOD FOR YOU

DIARY DATE S

by Amelia Freer £20 Everyday healthy eating can taste good and require minimal effort from Eat Nourish Glow author and nutritional therapist Amelia Freer.

Packed with the best recipes from Amelia’s own kitchen, she shows you how to make simple, everyday, nourishing meals such as a gutfriendly apple breakfast bowl, and a Za’atar chicken traybake.

JANUARY 25 - Benji’s Restaurant, 3.30pm. Cream tea with Sophie Hannah.

Tickets are £23 which includes a copy of her new book, Haven’t They Grown, and a delicious cream tea.

PINCH OF NOM: EVERYDAY LIGHT

by Kate Allinson & Kay Featherstone £20 Great-tasting recipes. Hassle-free slimming. 100 delicious recipes - all under 400 calories - from the authors of Pinch of Nom. From fish and chips to pizza loaded fries, sloppy dogs to firecracker prawns, and hash brown breakfast bake to crying tiger beef, every recipe is under 400 calories including accompaniments, and has been tried and tested by 20 Pinch of Nom community members. Featuring proper breakfasts, light takes on family favourites, cheeky fakeaways and speedy midweek meals, Pinch of Nom: Everyday Light is full of hearty, everyday recipes - nearly half of which are vegetarian.

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.

DECEMBER 2019/JANUARY 2020

UPCOMING BOOK & AUTHOR EVENTS

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

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Comfort & Joy Free From

THIS MONTH OUR FREE FROM RECIPE WRITER SARA MATTHEWS HAS TWO FESTIVE FAVOURITES TO ENJOY www.sarabynature.com

Ginger cake R E C I P E

Serves

9 large 16 small

This delicious vegan, gluten free, spicy ginger cake is a guilt free treat which also freezes well.

230g of gluten free plain flour; 2tbsp of corn flour; 2tsp of bicarbonate of soda; 4tsp of ginger spice - see below for mix; ½tsp of salt; 240g of maple syrup; 150g of unsweetened apple sauce - see below; 80g of black treacle; 2tbsp of hot water GINGER SPICE MIX 2½tsp of ground ginger; 1tsp of cinnamon; ½tsp of ground cloves; ½tsp of ground nutmeg; ½tsp of mixed spice Mix all of the ingredients together and store in a small jar.

Stir 1-2 tsp of this spice mix into hot almond milk for a warming winter drink.

APPLE SAUCE 6 apples; 5tbsp of water Peel, core and chop 6 apples. Place in a pan with the water, and cook until the apples are very soft and can be broken into a pulp with a fork. Store in the fridge.

GINGER CAKE Preheat the oven to 170°C. In a large bowl, add the flours, spice, salt and bicarbonate of soda and whisk to combine. In another bowl, mix all the wet ingredients: maple syrup, apple sauce, black treacle, and hot water. Make sure that the wet ingredients are at room temperature as this makes it easier to combine them. Add the wet mixture to the dry one, and mix to combine.

Do not over mix. As soon as it is all combined, stop mixing and pour into a prepared cake tin, lined with parchment. Bake in the middle of the oven for 20 -25 minutes. Leave to cool completely in the cake tin. There is a lot of moisture in this cake, so it needs to be completely cool before you slice it. Cut it into squares and serve dusted with icing sugar or warm with ice cream or custard.

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

R E C I P E

R E C I P E

Stuffed Roasted Butternut Squash

This is a perfect plant-based centerpiece for the Christmas table. It is quick, easy and tasty, and can be made two to three days before and simply heated through on the day.

1 butternut squash; 100g of mushrooms, very finely chopped; 200g tin of butter beans, drained; 2tbsp of finely chopped walnuts (about 6 halves); 2tbsp of fresh chopped sage; ¼ pint of vegetable stock; 1 large red onion, finely chopped; good grind of black pepper; ½ tsp of garlic powder Preheat the oven to 180°C. Start by cutting the squash in half, lengthways. Scoop out the seeds and discard. Put both halves cut side down on a baking tray lined with parchment and bake for 45-60 minutes until flesh cooked but not too soft.

Check after half an hour and, if beginning to brown too much, cover with foil. Meanwhile, make the stuffing. In a pan, cook the onions gently, using a little of the vegetable stock to stop them DECEMBER 2019/JANUARY 2020

Serves 6-8

from sticking. Once soft, add the mushrooms, garlic powder and sage and cook for a little longer until the mushrooms are cooked through. Take off the heat. Add the drained butterbeans to a bowl and, with your fingers or a fork, gently crush them. Add these to the mushroom mix, along with the chopped walnuts, and stir to combine. Once the squash is cooked, remove it from the oven and scoop out a little more of the flesh. Mash the removed flesh and stir it through the stuffing. Taste, and season if needed. Fill the space in the squash with the stuffing, packing it down. Put one half on top of the other and, using kitchen string, tie them together so they remain together in the oven. Place back on the baking tray and into the oven for 25-30 minutes. If it begins to brown too much, cover with foil. If you want to store the dish, do it now, before putting it back in the oven. It will keep for three days. Once baked and cooled, serve with a wedge of lemon.

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COLUMN

Bawdeswell GardenWatch

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The Holly and The Ivy KEVIN MORRIS OF BAWDESWELL GARDEN CENTRE SINGS THE PRAISES OF REAL CHRISTMAS GREENERY www.bawdeswellgardencentre.com

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F TWINKLING LIGHTS, glitter (non-plastic, hopefully) and tinsel are a little too bling for you at Christmas, then perhaps you should consider returning to more traditional and natural decorations.

We all use, and sing about, the holly and the ivy at Christmas but why? Well, these, together with mistletoe, have their origins in pre-Christian times and were originally used to help celebrate the Winter Solstice Festival, warding off evil spirits and celebrating new growth, with mistletoe in particular associated with fertility. Some of you may feel that, in the case of mistletoe, the ‘warding off’ has failed miserably, giving some ‘evil spirits’ the perfect excuse to slap an alcohol-fuelled kiss on your cheek - but that’s another story!

Holly was thought to be a male plant, and ivy a female plant. An old tradition from the Midlands says that, whichever one was brought into the house first over winter, dictates whether the man or woman of the house would rule that year. This is clearly rubbish as we all know that Mrs Morris always rules the house! It was also said to be unlucky to bring either into a house before Christmas Eve, so proceed with caution.

When Christianity came to Europe in the 16th century, greenery was given Christian meaning; the prickly holly leaves represented the crown of thorns worn by Jesus, and the red berries the blood that it drew.

Advent wreaths are another popular choice, holding four candles which are lit weekly. The first is meant to symbolise hope and is called the prophecy candle, the second is the Bethlehem candle, symbolising love, the third is the shepherd candle, representing joy, then, finally, peace is DECEMBER 2019/JANUARY 2020

marked by the angel candle.

Sometimes a fifth candle is added to the centre of the wreath, which is the Christ candle, and is lit on Christmas Eve. Finally, let’s talk Christmas trees. In these environmentally aware times, the debate between artificial and real trees is greater than ever. Artificial trees are not very eco-friendly. The Carbon Trust estimates that a twometre artificial tree has twice the carbon footprint of a real tree that ends up in a landfill. If that real tree is burned, then the artificial tree’s footprint is ten times as large. Fake trees are made from plastic and metal which take a lot of energy to produce and it’s yet more synthetic waste to be disposed of.

Offsetting will take time - in fact you would need to use your artificial tree for 10 years for it to offset its carbon footprint. It is also non-recyclable - an artificial tree will probably end up in landfill even if you have used it for 10 years.

Real Christmas trees are environmentally friendly, they are grown on what are essentially farms, so you’re not ripping one out of a natural woodland or forest, and they’re sustainable too. The fragrance is great but, best of all, they’re fully recyclable - when Christmas is over, rather than end up in landfill sites, real trees can be recycled.

Always look for the FSC-certification logo and if you want a tree that’s certified as organic and pesticide-free, get one that’s approved by the Soil Association.

The perfect option is to buy a potted Christmas tree with roots. This will allow you to grow it outside and then reuse it again year after year. This reduces the environmental impact and will cost you less – the perfect solution!

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DON’T FORGET YOUR VEG ORDER

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DECEMBER 19

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Vegan

www.purpleplumcatering.co.uk

Souper Trouper

OUR VEGAN WRITER JULIA MARTIN HAS A COMFORTING SOUP RECIPE TO BOOST YOUR IMMUNE SYSTEM AS THE PARTY SEASON ARRIVES! NEVER WERE TRUER words spoken than when Hippocrates said: ‘Let food be thy medicine and medicine be thy food’.

Alongside water and air, food is one of our most fundamental needs. The choices we make become in essence what we are, the quality of fuel determining the efficiency of the vehicle. If we choose wisely we can provide our bodies with efficient sources of energy and nutrients – the building blocks for the body. If we choose unwisely, then trouble ensues!

With increased awareness, sensitivity and intuition we can begin to make choices about what to eat based on a deep inner calling, a voice from within, the body asking for and getting what it needs. This addresses patterns of eating that are based on taste, comfort, desire and cravings, and instead supports more fundamental nutritional needs. New flavours, combinations, methods and techniques pop up that keep cooking in this way interesting and inspiring.

To use food and nutrition as part of recovery from illness or to support medical treatment or diagnosis, start by returning to good, clean, pure whole foods.

Many people become inspired by the food they receive on retreats and it can often be the start of a completely new food journey beyond the retreat itself.

I get asked time and again: ‘how can I keep this up at home?’ This soup and bread recipe is an ideal way to start!

DECEMBER 2019/JANUARY 2020

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JULIA runs a Norwichbased catering and events company which specialises in locally sourced vegan and vegetarian food

R E C I P E

RED LENTIL SOUP WITH QUINOA BREAD

This red lentil soup with quinoa bread is my ultimate comfort food. As it’s getting colder there’s nothing I love more than a cosy night in with my family enjoying recipes like these. Both the bread and soup can be made ahead and frozen so I always double up my batches to have a quick and delicious comforting meal prepared for whenever I need it.

QUINOA BREAD 200g of pecans; 15g of sunflower seeds; 1tbsp of chia seeds; 300g of quinoa flakes (or use oats or buckwheat flakes); 500ml of water; 3tbsp of olive oil; ¾tbsp of sea salt Preheat the oven to 180°C. Place all the ingredients in a blender or food processor. Blend the ingredients until combined. Place the mixture in a lined tray and bake for 40 minutes. Take out of the tin and then bake for a further 40 minutes.

SOUP 3 red onions, chopped; 1tbsp of olive oil; 2 cloves of garlic, chopped; 200g of red lentils; 1 tin of tomatoes; 1tsp of cumin; 1tsp of coriander seeds; 1tsp of chilli flakes; 500ml of vegetable stock While the bread is baking, fry the onion and garlic in olive oil for a few minutes until they begin to brown. Add in the spices and fry for a minute longer. Add in the lentils followed by the tinned tomatoes and press them with the back of a spoon to combine. Add in the vegetable stock and simmer for 40 minutes.

Serves Two

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www.bawdeswellgardencentre.com

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FOOD HALL TOYS

LICENSED RESTAURANT CLOTHING BOOKS

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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

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Nutrition

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Balancing

Act

NUTRITIONAL THERAPIST CATHERINE JEANS TELLS US YOU CAN HAVE CHOCOLATE FOR BREAKFAST OVER THE FESTIVE PERIOD! www.thefamilynutritionexpert.com

CATHERINE JEANS

THIS MONTH’S COLUMN is all about creating a healthy balance for Christmas and New Year. I get asked all the time: how do I stop myself from piling on the pounds over Christmas? How can I get rid of my Christmas bulge in the new year? Is it okay to eat whatever I want at parties?

So let me tell you, as a nutritional therapist, everyone expects me to eat healthy foods all the time. No Christmas booze, no chocolates or cake.

But the thing is, I’m a huge believer in healthy balance, and there’s no greater time than Christmas to express this.

Did you know that people who have a little bit of chocolate or wine might actually live longer? In the Blue Zones, the areas of the world with the highest concentration of centenarians, people tend to share a drink with their friends most days. But...they do a lot of walking; eat around 80 per cent plant based food; don’t smoke; have a good community of friends around them; and mainly eat unprocessed foods.

At Christmas (and Easter), I let my children eat whatever they want - chocolate for breakfast if they want it - because that’s what being a child is all about! But they don’t do this every day – just two or three times per year!

Being healthy requires balance. It means that we should indulge in a little bit of what we fancy, but occasionally and not every day.

I’m certainly a huge chocolate fan (and there are loads of polyphenols in dark chocolate which are good for our hearts). But I’d never reach for a chocolate bar when I’m hungry. I’ll buy top quality chocolate with high cocoa solids, and mindfully enjoy a few squares after a meal a couple of times per week.

DECEMBER 2019/JANUARY 2020

So how do you manage the Christmas festivities in a healthy way?

I advise my clients to pick two or three days over the festive period where they can have whatever they want. No restrictions, no boundaries. Just enjoy food and eat mindfully. That way we’re not constantly trying ‘to be good’ when everyone else is letting their hair down. We enjoy great food, without any guilt.

Pick good quality ingredients, and real foods. A Christmas meal is actually pretty healthy – lean protein from turkey, nuts and seeds in the stuffing, and loads of veg. It’s just that we often tend to eat too much of it! But our body can handle that if it’s only on the odd occasion.

If you’re going out for drinks, avoid mixers loaded with sugar. Pick long drinks like wine spritzer with soda, vodka and soda, or gin and naturally light tonic.

Have a glass of water for every glass of alcohol.

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Nick Harris

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SHARING THE JOY JARROLD EXECUTIVE HEAD CHEF NICK HARRIS HAS A COUPLE OF RECIPES FOR YOU TO TRY THIS CHRISTMAS www.jarrold.co.uk CHRISTMAS AND NEW YEAR are times when you want to try out new recipes for entertaining friends or add something different to your repertoire as part of your 2020 resolutions. So here are two ideas from the Jarrold menu that you can easily make at home.

R E C I P E

Home Cured Beetroot Gravadlax 1 side of fresh salmon, skin on; 250g of sugar; 125g of cooking salt; 5g of black pepper; 1 bunch of chopped dill; zest of 1 lemon; zest of 1 orange; 1 pack of cooked beetroot, grated

Scale the fish and score the skin six times. Mix all ingredients, apart from the beetroot, together and pack the salmon top and bottom. Cover and place in a fridge to cure for 24 to 36 hours. Take out of the fridge and remove any zest and dill, and give a gentle wash with cold water. Pat dry and then pack the grated beetroot over the pink salmon and leave for 36 hours to stain. If you would like a deeper red, then simply leave the beetroot on for longer. Slice and serve.

Serves 12

R E C I P E

Mulled Wine Pear Pavlova Serves with Crème Chantilly Tw o

THE PAVLOVA 375ml of e ​ gg whites; 750g o ​ f caster sugar; 125ml ​ of boiling water; 1 tbsp of white wine vinegar Whisk all the ingredients to a stiff peak consistency.

Spoon to create circles onto lined trays and bake at 275˚C for 45 minutes. They should be crisp on the outer side with a softer marshmallow centre.

THE POACHED PEAR AND SAUCE Half bottle of mulled wine; 1 firm pear (peeled and cored); 100g of c ​ ornflower Poach the pear in the mulled wine until cooked, but still firm, then leave in the mulled wine to cool and take on the flavours and colour for at least three days. Remove the pears from the mulled wine and reheat the wine. Add the cornflour to thicken it, whisking constantly. Leave to cool. The sauce will thicken slightly more when cool.

THE CRÈME 250ml of double cream; ½ a vanilla pod (seeded); 25g of i​cing sugar Whisk the cream until it forms soft peaks and then add the remaining ingredients.

NICK’S TOP TIP: Place ½ teaspoon of the creme on the plate underneath the pavlova to stop it moving around.

DECEMBER 2019/JANUARY 2020

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COMPETITION

The Swan, Loddon

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Swanning Around

THIS MONTH FEAST HAS TEAMED UP WITH THE SWAN IN LODDON TO OFFER ONE LUCKY READER THE CHANCE TO WIN AN OVERNIGHT STAY FOR TWO WITH DINNER www.theloddonswan.co.uk THE FABULOUS SWAN IN LODDON is a freehouse pub and restaurant with boutique bedrooms, serving amazing food. Right in the middle of the town, it is situated opposite the impressive Holy Trinity church and just a short stroll from the staithe on the River Chet.

Menus are created by renowned head chef Jason Wright, using only the very best ingredients from local farmers, fishermen and artisan producers. And there is a well stocked bar, with local craft beers and plenty of gins to try!

The Swan also has seven luxuriously appointed bedrooms which are perfect for a dinner, bed and breakfast short break and an ideal base for exploring the area, with its beautiful walks, and the town is just a short drive from the historic city of Norwich.

THE SWAN, Church Plain, Loddon, Norfolk NR14 6LX Tel 01508 528039

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How To Enter: Simply visit www.feastnorfolkmagazine.co.uk and follow the competition instructions.

Remember to answer this question: What town is The Swan in?

TERMS AND CONDITIONS Please include your name and an email address.

A winner will be selected at random when the competition closes on January 10 2020. Normal Feast Norfolk competition rules apply and the editor’s decision is final. The prize is based on two people sharing a room and is subject to availability. It also includes a dinner allowance of £30 per person. Stays must be taken before March 31 2020. A midweek stay is Tuesday to Thursday. Over 18s only.

COLUMN

Rachael Parke

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UNDER INSPECTION THIS MONTH OUR FRONT OF HOUSE CHAMPION RACHAEL PARKE FROM NoTWENTY9 IN BURNHAM MARKET IMAGINES TURNING THE TABLES ON A TRIPADVISOR REVIEWER

T

www.number-29.com

RIPADVISOR HURTS businesses, and not just financially. Behind every business is a team of people who consistently do their best. Sometimes they get things wrong but they always put up their hands and admit it. They are not robots, but human beings who can make mistakes and have feelings. In hospitality, most of them do the job as they love food and wine, being creative and meeting new people - it’s certainly not for the sociable hours!

Everyone needs feedback but unfair, anonymous comments surely have no place in a civilised society especially when some of the remarks are very personal, about looks, weight and so on. As we enter our busiest time of the year, here’s my very personal critique of a certain type of customer that many of my fellow FOH colleagues could well recognise!: ‘It’s fair to say that, on the phone, she seemed like a lovely woman: someone polite who also understood that her requested reservation time was not available and happy to take an earlier slot.

She then, however, proceeded to turn up when she liked, with no thought of an apology or consideration for our other diners.

With two children in tow, well, we presumed they were hers as there was very little conversation at the table. They had an iPad placed in front of them with Baby Shark blasting out on repeat. We offered them a children’s menu and bought out their meals, as requested, as soon as they were ready. Perhaps we should have waited until DECEMBER 2019/JANUARY 2020

the adults’ main courses were served as, looking back, it seems they might have been waiting for their parents to eat as they dumped most of their food on the floor whilst continuing to watch their movie.

So, on to drinks. After carefully looking at the list, she selected a lovely Pinot Grigio, a wine that can be underrated, but we had chosen something with great quality for our list with lots of flavour from a small producer. She went through the etiquette of trying the wine and then asked for a glass of ice and a bottle of lemonade to make a spritzer - what’s the point?

Next saw a click of her fingers to one of the team who was actually serving another guest. We took it that she needed something urgently and approached the table to be told that they were ready to order their food, as they were starving! Perhaps they should have arrived at their reserved time.

Upon ordering, we were informed of her dietary requirements - gluten free - so our chefs accommodated her bread, starters and main courses. We felt that she must have had a lot on her mind as she didn’t manage to say please or thank you but did clear her plate.

For dessert she selected a lemon tart which we explained was not suitable for glutenfree diners, and recommended alternatives to which she replied: ‘Well, I am not totally gluten free so a little will be okay - I’ll have it!’

Finally, she studied the bill, left leaving a tip and an array of debris behind her, having had a seemingly lovely experience!’

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SHOP

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DISTILLERY |

TOURS

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THE KITCHEN

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The English Whisky Bauble £19.99 (200ml 43% vol)

BE MERRY

Buy at: www.englishwhisky.co.uk

this Christmas

ST GEORGE’S DISTILLERY TOURS TASTINGS, SHOP & RESTAURANT Open 7 days a week Over 250 world whiskies, gins and wine on offer including a huge selection of gifts.

www.englishwhisky.co.uk | 01953 717939 St George’s Distillery, Harling Road, Roudham, Norfolk NR16 2QW OPENING TIMES | Distillery: 9am-5.30pm | Tours: 10am-4pm | The Kitchen: 9am-5pm

S CLARKE’S MR

GENERAL STORE EST. 2017

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HOMES INTERIORS GIFTS GOURMET COFFEE DELICIOUS EATS 3 REDENHALL RD HARLESTON IP20 9EN Tues - Sat 10-5 01379 673448 07976 244995

COLUMN

Roger Hickman

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Ask The Expert Advice From One Of Norfolk’s Top Chefs

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

Which chefs have inspired you in your career?

There are three chefs who I really admire, and while they are of course individuals, they do have a certain similarity in style, in that their food is not over-complicated.

Daniel Humm (head chef at New York’s three-star 11 Madison Park); Thomas Keller (most famous for The French Laundry in California, but also the owner of New York’s Per Se, which, like the French Laundry, has three Michelin stars); and Sat Bains (proprietor of the

www.rogerhickmansrestaurant.com

What is your guilty food pleasure?

I have two: first, KFC. I love fried chicken - it’s real comfort food. When it’s done well, it can be a real quality meal as well. My second is fish and chips from the Grosvenor Fish Bar in Norwich; you’ll often find me in there between services. I think most chefs like to eat simple comfort food. The last thing you want to do when you get home from hours on the stoves is cook yourself something complex - you want food that is quick, comforting and uncomplicated.

eponymous two-star restaurant in Nottinghamshire) are my main inspirations. All of their food is clean and not too messed-around-with. Because they don’t try too hard to be trendy, their style is long-lived.

What will be the major food trends in 2020?

First of all, I think 2020 will see a continuation of the trend for people to eat less meat; that doesn’t necessarily mean that a greater proportion of people will be vegetarian or vegan, but more that carnivores will choose to reduce the amount of meat in their diet. I think we will see more British food on the menu – this might be forced on us by Brexit.

But I also sense that South American cuisine is the sleeping giant representing a huge untapped potential whose time may have come.

We are likely to see food prices rise, which may well force people to think more carefully about what they eat. It will be interesting to see how the competing influences of economics and ethics will play out over the next 12 months.

If you have a question for Roger, send it to sarah@ feastnorfolkmagazine.co.uk

Recipe Online...

WO OD PIG EO N BR EAST, PIG EO N PIE , BEE TRO OT, BLA CK BER RY AN D PISTAC HIO

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FESTIVE RECIPES

Drinks

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Cocktail Hour WALNUT TREE DISTILLERY, is one piece of a Norfolk family farm, dating back more than 100 years, in Lyng Easthaugh, near Taverham www.walnuttreedistillery.co.uk R E C I P E

Royal Orange Blossom Cocktail

Serves One

22½ml of Norfolk Farmhouse Dry; 7½ml of Mandarin Vodka; 22½ml of orange juice; Champagne Pour the gin, vodka and orange juice into a cocktail shaker filled with ice. Shake hard to chill and mix and strain into a chilled glass.

Top up with Champagne.

THE ENGLISH WHISKY COMPANY, based at St George’s Distillery in Roudham, suggests a zesty cocktail to help see in the New Year www.englishwhisky.co.uk

Serves One

75ml of Quince Liqueur; 75ml of ginger ale or beer; a squeeze of lime; a sprig of mint Lots of ice. Pop all the ingredients in a tall glass, with plenty of ice. Mix well and enjoy!

DECEMBER 2019/JANUARY 2020

www.theginacademy.co.uk R E C I P E

R E C I P E

The Norfolk Quince and Ginger Beer

DOOR EIGHTEEN, in Charing Cross, Norwich, is the newest addition to the city’s cocktail bar scene

Joan collins

Serves One

50ml of gin; 25ml of rhubarb and ginger cordial (ours is homemade); 25ml of lemon juice; Maraschino cherry (and a teaspoon of syrup from the jar) Shake all ingredients with ice. Add to glass, top with soda and add lemon to garnish.

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BEATING BREXIT BOTTLE BY BOTTLE

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Andy Newman says make the most of the booze cruise while you still can

COLUMN

Wine

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W

HILE WE ENTER DECEMBER no more certain of our political fate than the day after the Brexit referendum, one thing does seem sure: sooner or later we are going to return to the time when getting off the ferry at Dover meant long queues at Customs, and a sweaty nervousness as you went through the green channel and hoped the bloke from Customs didn’t notice your guilty look as your 12 bottles of wine clanked away in the boot of your car.

How quickly we have forgotten the situation before the UK became part of the Single Market in 1992. Back then each adult was allowed to bring a grand total of nine litres of wine without paying duty. Going on a booze cruise was a choice between a disappointingly sparse return or risking being caught over the limit and having all your bottles confiscated (not to mention being fined and potentially losing your car).

As regular readers will know, I am something of a Francophile, and visit the country several times a year.

My most recent trip was at the end of October; given that this might be the last time such a trip is possible without Customs limits, the suspension on my people carrier was given a good workout as it struggled up the ramp to the top deck of the Eurotunnel train.

Let’s not kid ourselves: the whole concept of driving to France to stock up the wine cellar is all about tax. Unless you are going to schlep all the way south to wine-producing regions, you are not really going to get any better wines in Calais than you can get here in Norfolk. It’s just that by crossing the Channel, you keep the Chancellor’s mitts out of your wallet.

The bald facts are these: in the UK, you pay a flat rate of duty on a bottle of table wine of £2.23; in addition, you pay VAT on the whole purchase price (including the duty).

That means on a £5 bottle of wine, £2.96 is tax; even on a £10 bottle, £3.90 is tax. By contrast, France levies just 4p a bottle in duty; even with an unfavourable exchange rate, it’s

Three wines Andy Château Cissac Haut-Médoc, 1990 Bakers & Larners, £35 If you are looking for a bit of old school opulence to go with your Christmas dinner – look no further. This Cru Bourgeois claret has been matured to perfection in Bakers & Larners cellar, and although it’s not cheap, for a wine of this quality it’s stunning value. This will certainly be gracing my table over the festive period.

DECEMBER 2019/JANUARY 2020

easy to see the appeal of filling the boot up.

The flat-rate tax means the difference is largest at the bottom end of things, and for this reason the retailers who sprung up in Calais and other Channel ports tended to aim their wares at the cheapest end of the market. But I am pleased to report that a new breed of wine merchant is now available to the British wine-seeker, offering an altogether more sophisticated experience.

Cité d’Europe, the vast shopping centre right next to the Channel Tunnel terminal just outside Calais, has Terre de Boissons (literally, Land of Drinks). It stocks more than 600 French wines, as well as (unusually for a French retailer) more than 200 wines from other countries. In addition, it claims its beer range tops 1000.

But more important than the quantity is the quality; by bypassing the race to the bottom, there are some serious bargains to be had here (if not the rock bottom prices you might find in Calais’ many warehouse operations).

For example, I picked up a case of red Ventoux made

by Rhône king Paul Jaboulet (a sure-fire sign of quality) for just €6.20 (about £5.50) a bottle – the Wine Society currently offers this at a shade under £9 a bottle. Viré Clessé Blanc, a 100% Chardonnay from southern Burgundy made by Gondard, was €11.80 (£10.45) - you will find this for sale in the UK for £18.99.

Buy just one case of each of these wines and you have already saved £144.36, which is considerably more than the Eurotunnel fare for your car and all its passengers.

These are quality wines at some serious savings. What’s more, you can stand in the shop and Google each wine to find both online reviews, and how much you are saving.

Of course, we may be about to throw away our ability to bring back anything other than paltry amounts of such wine; that said, each Brexit extension prolongs the time we have to take advantage, so in one sense at least, I’m quite happy for the politicians to keep kicking the can down the road.

has enjoyed this month

Séguret, Côtes du Rhône Villages, La Porte des Vents, 2018 Carrefour, Calais, €4.65 This is exactly the kind of bargain you can still find on a booze cruise, a fruity Rhône red from an up-and-coming village appellation, for well under a fiver. Séguret is a name to look out for here as well, because it doesn’t (yet) command the same prices as its near neighbours Gigondas and Vacquéras – but you will struggle to find it this good this cheap in the UK.

Toro Loco Superior Utiel-Requena 2018 Aldi, £4.99 Proof that tax notwithstanding, just occasionally you will find a decent bottle for less than a fiver. This is made mostly from the Bobal grape, with a little Tempranillo and Cabernet Sauvignon to add some refinement. It is packed full of bramble fruit, pepper and spice, and you’ll struggle to find a better bargain red.

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Make your choice from this month’s finest selections – capably selected by the in-store Fine Wine Experts at Bakers & Larners of Holt Chateau Landat Vielles Vignes 2009, £22.50

A classically bold and structured Bordeaux made from Old Vines up to 80 years old. Ripe blackcurrant and damson and flavours combine with spicy leathery notes to produce a delicious wine that matches with roast beef perfectly.

Fonseca Quinta do Panascal Vintage Port 1999, £24.99

This single estate vintage port from Fonseca is rich, opulent and drinking perfectly right now. The ideal partner for the Christmas cheese board.

Domaine Faiveley Nuit-Saint-Georges 2010, £39.00

A quintessential Burgundy with vivid aromas of red fruit, oak and spice. The palate reveals a smooth, rich attack, velvety tannins and good balance. A delicate, seductive and very elegant red wine. An amazing wine to grace any Christmas dinner table.

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

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

Moon Gazer’s award-winning Gluten Free Pintail ale available in cask and bottle.

Over 60 Bottled Real Ales from some of Norfolk’s finest microbreweries,

and craft beer from our very own

‘Malt Coast Brewery’

Also available for delivery!

see website for details

(UK Mainland only)

The Real Ale Shop, Branthill Farm, Wells-next-the-Sea, NR23 1SB

moongazerale.co.uk 01328 878 495

www.therealaleshop.co.uk

01328 710 810

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sales@enomatic.co.uk | www.enomatic.co.uk | Tel. +44(0)1603 768046 | @EnomaticUK

WE'LL BE THE

Judge

O F T H AT

WHO WOULDN’T JUMP AT THE CHANCE OF JUDGING UP TO 10 NEW NORFOLK ALES OVER ONE LUNCHTIME? NOT EMMA OUTTEN, AS SHE HEADS TO THE REAL ALE SHOP AT BRANTHILL FARM ON THE HOLKHAM ESTATE

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COLUMN

Beer

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E

www.therealaleshop.co.uk

VERY AUTUMN The Real Ale Shop at Branthill Farm near Wells has an Octoberfest, whereby a few willing and able volunteers are invited to judge a line-up of new Norfolk ales from different local brewers.

It’s all very informal and no professional beer tasting training is necessary, so I, for one, jumped at the chance of spending a lunchtime supping on real ale!

We taste-tested nine ales in all, (in ascending order of strength), marking them out of 10 for appearance, aroma and taste. It was a close run contest, so instead of having an overall winner and a second and third place, as usual, it was decided this year that there would be three winners, in three unique categories.

The winner in the ‘Strong Bitter’ category was Beeston Brewery with their 5% ABV real ale, ‘On The Huh’. We judged this to be ‘a smooth, very malty and delicious real ale which had very good head retention’. I particularly liked the reasoning behind the colloquial name on the side of the bottle: ‘Objects may appear this way after a few pints!’

The winner in the ‘New Ale (>5.5%)’ category was Wildcraft Brewery’s 9.0% ABV ‘Wild One’ – this experimental imperial stout was found to be ‘full of character with bags of taste’. It was also the strongest.

Finally, the winner in the ‘Golden Ale’ category was Elmtree Beers with the 4.0% ABV real ale, ‘Golden Star Morris’.

We found this to be a ‘hoppy and floral ale with a nice clean finish’.

The Real Ale Shop showcases up to 20 local brewers, many of whom use the award winning Branthill Farm ‘Maris Otter’ malted barley to brew with.

North Norfolk is one of the best places in the world to grow this variety of barley, ideal for brewing with, due to DECEMBER 2019/JANUARY 2020

the soil type (sandy loam over chalk), the rainfall (North Norfolk is reputed to have a lower rainfall than Jordan!) and the micro-climate from the North Sea. As owner Teddy Maufe explained to us on the day, when farming took a downturn in around 2003, he looked at ways of diversifying and bringing an additional income to the farm. It was during this time that he visited his eldest son, Zac, in California, who explained that California made its money not from the gold, but from the vineyards dotted all around the State. These vineyards had their own shops, selling the wines made from their grapes.

Back in England, he was growing the Maris Otter barley, and so this gave him the idea of setting up The Real Ale Shop at Branthill Farm - a tenant farm two miles south of Wells.

With help from DEFRA and an EU grant, through the Rural Enterprise Scheme, the shop was set-up and opened for business in 2004 and stocked real ales from six local micro-breweries. Fifteen years on, the shop now stocks real ales from 15-20 local microbreweries, which are all bottle conditioned, with the exception of one brewery: two years ago, the farm again needed to diversify, and so Teddy’s other two sons, Bruin and Max, set up Malt Coast Brewery.

Today, the brewery produces five different craft beers using an eightbarrel plant, four of those ales in bottles, and another canned on the farm. These craft beers are sold in The Real Ale Shop, but in the interests of fairness, were not involved in the tasting!

THE REAL ALE SHOP is currently open Tuesday to Saturday, 10am to 4pm, and Sunday, 12noon to 4pm.

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Lessons in Hedonism!

IT’S BACK TO SCHOOL FOR SARAH HARDY AS SHE SPENDS A LONG WEEKEND IN BURNHAM MARKET www.norfolkhideaways.co.uk

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STAYCATION

Burnham Market

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B

URNHAM MARKET remains a real holiday hotspot in our region, with countless visitors loving the upmarket shops, restaurants, bars and the proximity to the coast - and lots more great shops, restaurants and so on!

The likes of Wells and Thornham might well be coming up hard on the town’s heels as popular holidaymaker options, but Burnham Market won’t give up its number one spot easily. It has, of course, been nicknamed Chelsea-by-the-Sea for years now, and a walk up Herring’s Lane, aka Millionaire’s Row, just off the main Green, does reveal some pretty incredible houses!

There are some great places to stay, from The Hoste to the new rooms at NoTWENTY9, although my husband and I opted for a self catering base so we could eat out lots and also enjoy shopping (and thus cooking) at some of the town’s foodie emporia, like Humble Pie deli, Arthur Howell butcher’s and Gurney’s fish shop - a real favourite for a seafood fan like me!

We based ourselves at the Old School, pretty much right in the centre of the village, with a car parking space, too. There are four properties in the former school and our place was nice and bright, with big windows, funky wallpapers, a great power shower, and super comfy beds.

Set over three floors, with a sweet little garden overlooking one of the town’s churches, All Saints’, it is quiet, well equipped with a big fridge, and we enjoyed cooking up our local buys in the swanky kitchen, especially some fishcakes from the aforementioned Gurney’s.

DECEMBER 2019/JANUARY 2020

THE GARDEN AT THE OLD SCHOOL

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Congham Hall is a privately owned Georgian Manor House on the edge of the Sandringham Estate and a 20 minute drive to the North Norfolk beaches. With an award-winning restaurant and excellent spa facilities, including a full treatment list and an indoor swimming pool, it is the ideal location to thoroughly unwind and enjoy a few days rest and relaxation Rooms from £235 per night including a full English breakfast and a 3 course evening meal from our usual dinner menu.

JANUARY Jane

Austen themed tradit afternoon tea ional £17pp

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

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

us en r.

M be ls y m ai r t ce et Pa D e r d a s i n fo t m l e i te ris ila b ebs C h va w a ee S

DECEMBER

Festive themed tradit Star Wars ional afternoon tea £16.50pp Extra special fe st ive themed af Sunday 1st, 8t ternoon tea on h, 15th & 29th £21pp Bottomless br un Tuesday 31st ch club £2 6p p (or £18pp with out bottomles s!)

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 Dinner orders from 6.30 - 8.30pm

except Sunday & Monday 6.30 - 8.00pm From mid-November - closed Sunday evening and Monday lunch

You are always best to make a booking.

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

www.saracenshead-norfolk.co.uk

STAYCATION

Burnham Market

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NoTWENTY9

It’s easy to enjoy yourself in North Norfolk as there is so much to do - and so much, indeed, within a few miles of the village, from the stately splendour of Holkham, to the glorious saltmarshes, to pottering around the shops and restaurants at Drove Orchards.

We spent much of our time out in the fresh air, walking the Norfolk Coastal Path. It’s fabulous around the Burnhams, with some great stopping off points like the White Horse at Brancaster Staithe or the Hero at Burnham Overy Staithe.

I also spent a goodly amount of time in and out of the village shops, on the look out for Christmas presents. The village boasts many independent stores, several selling bits and pieces for the home, like cushions, candles, vases and the like. And there are some lovely fashion shops too, where you can buy a top of the range nightclub dress or a more sensible tweed jacket! And the book shop is also a bit of a gem.

One evening we ate at Socius, sharing lots of different dishes from mussels in a curried parsnip and coconut creamy sauce to a rather yummy chocolate pud! And we had a good lunch in the Tuscan Farm Shop, which serves seriously good coffee as well, and a great bacon and egg breakfast in Tilly’s Cafe.

We also managed a good old fashioned pub crawl around the bars one evening, calling in at NoTWENTY9 where we loved the music and cosy woodburner; The Hoste where the dog was made most welcome; and a final nightcap in The Nelson! Go us!

Burnham Market has a rather hedonistic feel to it - you can’t help but let your hair down, spend plenty of cash and over indulge. We rather love it!

SOCIUS DECEMBER 2019/JANUARY 2020

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T R AV E L

Portes du Soleil

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Rock on!

WE’VE ALL HEARD OF APRÉS SKI BUT WHAT ABOUT A ROCK CONCERT AFTER A DAY ON THE PISTE? MARK NICHOLLS HEADS TO THE SLOPES FOR SUNNY SKIING AND MUSIC WITH ALTITUDE

DECEMBER 2019/JANUARY 2020

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T R AV E L

Portes du Soleil

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I FACT BOX

• Mark Nicholls flew London City Airport to Geneva with Swiss International Airlines (www.swiss.com) and then took the train (www.swisstravelsystem.co.uk) and taxi to the resort.

• Mark stayed at Hotel Chez Jan (https://chezjan.com/en/) where rooms are 225CHF a night, including breakfast.

• A seven-day lift pass in mid-March is 355CHF. • For more information visit www.MySwitzerland.com www.visitvalais.ch, www.regiondentsdumidi.ch or www.rockthepistes.com

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N RECENT YEARS, there has been a growing trend for staging rock and pop concerts in the natural snowy bowls of ski slopes.

With rocky mountains, and often blue skies, as the backdrop, the icy amphitheatres truly lend themselves to a perfect view, lively performances and great acoustics at altitudes of 2000 metres plus.

Part of the pleasure is getting there in the first place, across a network of lifts and ski runs, and then tucking in to alfresco mountain food as the atmosphere builds.

One of the successes of the concept has been in the expansive Portes du Soleil region, which straddles the Swiss-French border, where 2020 sees the Rock the Pistes event enter its 10th year.

With five concerts held high up on the slopes over a seven-day period in mid-March, plus 30 après-ski gigs in the various resorts of the ski region, Rock the Pistes is now well and truly on the musical, as well as the ski, map.

The annual high-altitude music festival embraces everything from Europop and DJs through to English folkrock with the likes of Charlie Winston, who was on the bill in 2019.

The concerts are held at five different mountain venues, with the stage helicoptered in from one location to the next and auditoriums carved out of natural snow bowls capable of holding crowds of up to 5000.

The event also delivers a late-season boost to FrancoSwiss cross border cooperation in Portes du Soleil, which is

RACLETTE MEAL

one of the biggest ski areas in Europe with some 600km of piste straddling a dozen resorts. Indeed, one of the biggest appeals is the cross-border skiing.

Acts have already been pencilled in for 2020 and include Deluxe (March 16, 1.30pm in Châtel) and IAM (March 20, 2pm, Avoriaz).

For the 2019 event, I was based on the Swiss side, in the village of Morgins in the Region Dents du Midi and staying in the intimate Chez Jan hotel just a street back from the lift system.

After a sunny spring morning skiing on the French side of the border, we found ourselves funnelled towards the venue above Châtel for an energetic performance from the French band Hyphen Hyphen.

With hundreds of pairs of skis propped up or laid out in rows, the ambience was warm, sunny, friendly and vibrant.

Nearby, smoke wafted from barbecuing sausages, raclette was served up in traditional style with potatoes, and the beer and wine flowed, while a light aircraft streaming vapour carved a treble clef and a love heart in the blue sky above.

The link between the performers and the crowd is seamless – Santa, Hyphen Hyphen’s lead singer, leapt off the stage and wandered among fans as she sang, walking to the top of the natural auditorium before being piggybacked to the stage by a security guard; Charlie Winston spoke to the crowd in French, read out his phone number and invited people to text him.

DECEMBER 2019/JANUARY 2020

There are also stunning stunts to bring gasps from the crowd: the wingsuit flyers swooping in moments before Charlie took to the stage were phenomenal, while paragliders descended mere feet above the crowd to land nearby.

While most of the acts are well-known French and Swiss artists, international names such as Rag ‘n’ Bone man have also appeared.

The Dents du Midi region, with its seven defining peaks jaggedly formidable against the skyline, has a diverse ski terrain, offering slopes that have appeal for all standards and styles.

There are 12 resorts within the Portes du Soleil area – four in Switzerland and eight in France - and for the free concerts on the slopes, the only cost is in buying a ski pass.

The Dents du Midi in the Chablais Alps in the Swiss canton of Valais reach a height of 3257 metres (10,686 feet), with the area encompassing six villages near the south eastern end of Lake Geneva, including Val d’Illiez, where there is thermal spa with indoor and outdoor pools.

For winter sports, Morgins, Champoussin, Les Crosets and Champery are the key centres on the Swiss side with a great skiing area and opportunities for hiking, ski safari, snow-shoe trails and cross-country skiing, while on the French side Les Gets, Morzins, Avoriaz and Chatel are within easy reach.

For skiers and snowboarders, the choice of terrain is mesmerising: from appealing reds and blues; trails

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@lakenham_creamery Lakenham Creamery

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through the trees; to long, winding slopes such as the Ripaille-Grand Palais run or the challenging Didier Defago (named after the local hero who won the 2010 Olympic downhill); to perilous black pistes such as the mogul field at the top of Chavanette, the Swiss Wall.

And the cross-border skiing is a real bonus; when based in the Swiss canton of Valais, you ski across to France, have a spot of lunch to see a gig, then head back for some Swiss après – or vice versa.

Back in Morgins, the cosy Chez Jan hotel has a warm and welcoming bar and dining area with chess sets and comfortable chairs, lovely rooms, and is set close to the slopes with easy access to the chair lifts.

But in mid-March, against the stunning backdrop of the Dents du Midi mountains, it is rock that is the order of the day.

DECEMBER 2019/JANUARY 2020

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COLUMN

Poppyland Beer

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BREWING UP A STORM

NEW OWNER DAVE CORNELL TELLS US ABOUT HIS CROMER-BASED BREWERY, POPPYLAND www.poppylandbeer.com Who are you and what do you do? I’m Dave Cornell and, after a long career in construction, I decided a change of direction was needed. I have always had a great interest in beer, something I share with my brother, and I am now the brewer and chief bottle washer, along with all the other jobs that need doing, at Poppyland Brewery.

Where are you based? We’re based in West Street, Cromer. It is part of the original Allen’s Garage, and is very much a microbrewery. We do offer tours which are quite popular.

How did you get started? Martin Warren founded the brewery in 2012 and I have always been a fan of his beer.

When I heard he was retiring and the opportunity to purchase the brewery and carry on his great work arose, I jumped at the challenge. Our first brew was in March 2019 - Coddiwomple, a strong English bitter - and we have brewed regularly ever since.

Tell us a little bit about your range We try not to brew the same beer twice, although some beers are very popular and a twist on the original is the result if we do re-brew it. The aim is always to improve our beers, and make a premium product that is enjoyed by the people who buy it. Our range is from Sweet Dark Stouts (Shipden Stout), East Coast IPA, Norfolk Steam Beer through the lighter Belgian style - Alexander Saison and Walkers are Welcome, not forgetting Stewkey Blews with Samphire.

Where can readers find your beers? Our beers can be purchased direct from the brewery, or the Norfolk Farm Shop (Cromer), The Giddy Goat (Sheringham), Sir Toby’s (Norwich Market), Reno’s (Wymondham) and

various farmers’ markets around North Norfolk. We also have outlets in Suffolk, Cambridgeshire, Hertfordshire and Nottinghamshire.

Do you use Norfolk barley? Norfolk produces the best barley for ales in the world. Maris Otter has been harvested for more than 50 years, and is still regarded as the best malt. The combination of a thin topsoil layer on top of a chalk sub base offering free drainage, and the maritime climate of the Norfolk coast, combine to produce something that is unique. We are also fortunate to have Branthill Farm at Wells and Crisp Maltings at Great Ryburgh as our suppliers.

Do you have any future plans? Life never progresses without future plans. We are investing in the brewery to improve the day to day internal environment, and are looking to cask more beer into wooden barrels. We do have an ongoing secret project but that will be something to discuss next year!

What are your green credentials like? We always have our eye on what we can improve to reduce our carbon footprint. The malt we use to make the beer is enjoyed by local pigs once it comes out of the mash tun, the hops are dried and used as fertiliser on our garden, as is the spent yeast. Our dog Faith always pays particular attention when they are being spread!

How has Proudly Norfolk been able to help you? It is always great to be part of a positive team. There are opportunities to attend festivals with them, and they keep us abreast of what is going on in the food and drink world in Norfolk.

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

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