Feast Norfolk Magazine Issue 43 - February 2020

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Inside The Berney

DELIA’S FOOD AND WINE WORKSHOPS

OUR FOOD & WINE WORKSHOPS ARE PERFECT FOR ANYONE WHO LOVES FOOD AND WINE AND WANTS TO LEARN MORE. MARCH

Tuesday 10th Recipes for Entertaining

APRIL

Wednesday 8th Easy on the Day - Cooking Ahead

MAY

Friday 1st Perfect Pastry, sweet, savoury and more

JUNE

Wednesday 3rd Fresh Fish and Shellfish

JULY

Thursday 2nd Mediterranean Summer Cooking

SEPTEMBER These special days are hosted at Carrow Road throughout 2020, with a different theme for each. Your day, hosted by Delia Smith and Chef Alex Mackay, will start with coffee and cake, and what better way to start the day!

There will then be a live cookery demonstration, followed by a cocktail masterclass. At lunchtime, your 3-course lunch and tutored wine tasting begins, followed by a Q&A session and tea and coffee. What’s more; you’ll also receive a cookbook signed by Delia Smith!

Tuesday 29th Steaks (meat, fish and veggie)and Sauces

OCTOBER

Wednesday 21st Risotto, grains, pulses and homemade pasta

NOVEMBER

Wednesday 25th Traditional and Contemporary Christmas Cooking

CARROW ROAD NORWICH

01603 218724 deliascanarycatering.co.uk

Feb 2020

BOX OFFICE: (01603) 63 00 00

Fri 7 - Sat 8 Feb

RICHARD ALSTON DANCE

The last ever performance from this celebrated dance company

ICELAND SYMPHONY ORCHESTRA

The renowned orchestra perform Bizet, Ravel, Thorvaldsdottir and Prokofiev Tue 11 - Sat 15 Feb

CURTAINS

Hilarious musical whodunnit starring Jason Manford Tue 18 - Sat 22 Feb

MATTHEW BOURNE'S THE RED SHOES

The multi award-winning adaptation of the legendary film returns Mon 24 - Sat 29 Feb

BLITHE SPIRIT

A drama of sparkling wit, spirits and hijinks, starring Jennifer Saunders

Tickets from £10

Book online: www.theatreroyalnorwich.co.uk THEATRE STREET, NORWICH NR2 1RL

MATTHEW BOURNE'S THE RED SHOES

Sun 9 Feb

# Editor's Letter

what' s INSIDE

HERE’S WHAT YOU’LL FIND IN OUR ROMANTIC FEBRUARY ISSUE….

For the rest of the year’s big events, we provide the preview

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We round up the best foodie news stories for you

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Features

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Here are our top 10 romantic places for Valentine’s Day

We lunch with Chef East, which aims to bring together the region’s chefs and producers

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ISSU E

Love issue

Try this great lobster recipe from Rocky Bottoms - perfect for Valentine’s Day

FREE

Valenti Dayne's

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sarah@feastnorfolkmagazine.co.uk

February

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SARAH HARDY

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Keep in touch and happy eating!

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We profile The Berney, a recently refurbished country pub near King’s Lynn

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Want to know what’s on this month? Look no further

Emma Outten takes a tour of the new Quadram Institute, which has food research at its core

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What’s On

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ELCOME to our February issue, the first of 2020. As you’d expect, we take romance as our theme this month, providing our choice of the best romantic spots in the region, a review of a lovely countryside bolthole in North Norfolk, and we have a selection of recipes for Valentine’s Day for you to try, including one from Rocky Bottoms, one of our favourite seafood restaurants!

We provide a handy ‘save the date’ diary of the region’s key events of the year, which runs alongside our regular What’s On guide to foodie events and activities this month.

Emma Outten, our deputy editor, explores the Quadram Institute in Norwich, to discover what they’re up to, and hears about Complete & Utter Brasted's, the outside catering side of Brasted’s.

Our eating out reviews visit The Bay at Jarrold, the newish seafood and Champagne bar, plus the lovely Orangery Tea Room at Ketteringham Hall, just south of the city; and I sing the praises of the Isle of Purbeck in Dorset, an area loved by novelist Enid Blyton!

Add in our great columnists, including our free from writer Sara Matthews who shares her carrot cookies recipe with us, front of house champion Rachael Parke and Andy Newman, our wine writer. Wonder if he did Dry January?!

Congratulations to the winner of our November issue competition, Rebecca from Southampton, who gets to stay at the lovely NoTWENTY9 in Burnham Market. Do make sure you enter this month’s competition which is the chance to win a spa break at Barnham Broom.

Don’t forget that you can subscribe online to make sure you get your own copy of Feast each month, posted to you directly from the printers. And check out our new improved website, with its ever-growing Directory of local suppliers and producers.

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Emma Outten visits The Bay, the new seafood bar at Jarrold in Norwich

Regulars

Drinks

Eating out

Travel

The business profile meets the Market Street Bistro Catering Co, based in King’s Lynn

Has Dry January continued into Dry February? Adnams has the low alcohol range for you

Sarah Hardy enjoys afternoon tea at The Orangery, Ketteringham Hall, between Norwich and Wymondham

Louise Wilson and her husband Colin enjoy a romantic cottage mini-break in Thornage, in North Norfolk

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This month’s selection of Jarrold’s cookbooks mixes up vegetarian options with healthy eating ones

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The gadget and gizmo recommendations help you create a perfect breakfast in bed

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Meet globe-trotting City College Norwich lecturer Tim Greyson

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The Proudly Norfolk column is all about South Norfolk catering company, Katherine’s Kitchen

Recipes

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The team at Complete & Utter Brasted’s shares two recipes with us, including a signature cocktail

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What a heck of a chocolate cake from the Creake Abbey team

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Sara Matthews has a spicy chilli for us, plus carrot cookies

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Andy Newman wants us to look again at Muscadet

Columnists

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Mark Nicholls takes a look at our thriving rural Indian restaurants

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Grow Your Own

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Kevin Morris is looking forward to spring in the garden

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Our spotlight falls on Complete & Utter Brasted’s, the rebranded outside catering side of the popular restaurant

Dovetail Interiors tell us

about the importance of lighting

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Alicia Clarke on her journey to becoming a shop owner

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Roger Hickman shares a couple of his most romantic meals with us

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Rachael Parke is looking forward to working on Mother’s Day, as she does every year!

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Win a blissful break for two at Barnham Broom

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How to cook the perfect steak with Rebecca Mayhew of Old Hall Farm

Nick Harris sings the praises of our daily bread

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Competition

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Nutritionist Catherine Jeans shares her top five tips to help us through February

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This month’s photo essay focuses on Adnams’ beekeeper, Steve Barrett

MEET THE TEAM...

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk

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Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk

Sarah Hardy visits the Isle of Purbeck in Dorset

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

FEBRUARY 2020

CONTRIBUTORS

Andy Newman, Kevin Morris, Mark Nicholls, Rachael Parke, Angela Gifford, Nick Harris, Sara Matthews, Louise Wilson, Catherine Jeans, Roger Hickman, Charlotte Fawkes, Louise Wilson, Rebecca Mayhew, Alicia Clarke

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 1P18 6DH

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SPOTLIGHT

Complete & Utter Brasted's

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THE COMPLETE

CATERER DID YOU KNOW THAT THE AWARD-WINNING BRASTED’S NEAR NORWICH HAS AN OUTSIDE CATERING ELEMENT CALLED COMPLETE & UTTER BRASTED'S? AND, APPARENTLY, NOTHING IS OUT OF THE QUESTION, AS EMMA OUTTEN DISCOVERS! www.completeandutter.co.uk

FEBRUARY 2020

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ITH MORE THAN 35 years’ experience of catering for high profile events, the team at the award-winning Brasted’s, based in Framingham Pigot, decided that it was high time the outside catering arm of the business had its own, very tongue-in-cheek name: Complete & Utter Brasted's.

The name may be new but the team at Brasted’s are hugely experienced old hands when it comes to bespoke and specialist event catering. Managing Director Nick Mills and Executive Chef Chris Buzz Busby are well known figures within the industry, and are helping the management team to drive this recently rebranded side of the business forward.

Senior Events Manager Rebecca Smith explains the thinking behind Complete & Utter Brasted's: ‘Brasted’s has been delivering outside events for over 35 years and of course, our core values and ethos of outstanding service and high quality remain – we have simply added more flair and pizazz!

‘Over the years, the market has become more diverse and options for events even more creative and, in some cases outlandish. In turn, we have to think outside the box about how we deliver and create events, as well as keep ahead of the trends and what is available. We believe our contemporary new brand reflects how we have moved with the times, offering a modern and relevant service combined with our traditional values.’

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SPOTLIGHT

Complete & Utter Brasted's

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FEBRUARY 2020

Hall, Sibton Wilderness and the Aviation Academy) 2020 will see Complete & Utter Brasted's securing three new venues – watch this space!’

And Rebecca hints: ‘I can’t say too much, but we have something very exciting in the pipeline for 2021!’

One final thing: what’s behind the name Complete & Utter Brasted's? Rebecca replies: ‘It’s a bit cheeky really!

People have often misused ‘Brasted’s’ in jest, so we thought why not use it in jest ourselves?’

Recipes Overleaf

LANGLEY ABBEY

And NOTHING is out of the question! Rebecca offers some examples: ‘We created an event in the summer where a client wanted to throw a birthday party for her husband using their favourite restaurant in the South of France as the basis for their menu. This let us get our creative juices flowing and we actually recreated the restaurant in their garden for 150!’

She adds: ‘We have produced a barbecue for nearly 4000 people in a field; a small dinner party on a boat on the Broads; a proposal dinner on the beach - the list goes on!

Another event was a party based around a cabaret/Cirque du Soleil theme.’

And it doesn’t end there. ‘One of the really interesting things we do is fusion menus. Recently we had a bride from Hong Kong and the groom from Italy, so created a seven course menu with them using dishes from both countries.

In another event we used English dishes and put an Asian twist on them.’

There is no question that discretion is key at Brasted’s, but Rebecca is allowed to tell us: ‘Amongst our clientele are many of the royals (including a small lunch for HRH Queen Elizabeth), actors and actresses, TV personalities and dignitaries of Norfolk.'

And the team are not confined to just East Anglia, as she adds: ‘We will travel anywhere the client would like us.

We’ve been across England, all the way up to Scotland, and we are quite happy to travel abroad.’

As for plans for 2020, Rebecca says: ‘We have some Christmas experience parties at the Royal Norfolk Showground which is going to be something a little different to your regular parties.

‘We continue to do catering at the Royal Norfolk Show for the President and Vice President and are honoured to be asked back to the Suffolk Show this May. Alongside our current venues (Brasted’s, Langley Abbey, Somerleyton

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Stay at the Swan Enjoy a delicious three course dinner and stay midweek in one of our boutique rooms with breakfast for just £65* per person per night.

We’re located in the pretty market town of Loddon on the River Chet, just a short drive from Norwich and the coast.

RESERVATIONS:

01508 528039

www.theloddonswan.co.uk The Swan, Church Plain, Loddon NR14 6LX *based on two people per night sharing a double room. Offer is Tuesday to Saturday for stays until 31st March 2020.

SPOTLIGHT

Complete & Utter Brasted's

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R E C I P E

Beetroot Cured Salmon THE SALMON 1 skin-on salmon fillet; 150g of caster sugar; 100g of Maldon salt (sea salt); 2 large beetroot; 1 bunch of dill, chopped; 1 lemon, juice and zest

Serves 10

THE HORSERADISH CREAM 1 horseradish; 250ml of cream THE BEETROOT MERINGUE 35g of caster sugar; 35g of egg white; ½ a beetroot, grated on a fine setting THE SALMON Put the salmon on a tray (skin down) and check if there are any bones. Place the beetroot in a food processor and blitz until smooth. Add the salt and sugar and blitz for 1 minute. Top the salmon with three quarters of the mixture, followed by the lemon juice. Sprinkle the lemon zest and dill on top of the mixture, then cover and marinate in the fridge for 3 days. On the second day, check on the salmon and add the remaining mixture.

Slice into desired shapes (slivers or squares) and plate

R E C I P E

Brasted’s Bramble

Serves One

35ml of Gordon’s Gin; 12.5ml of lemon juice; 12.5ml of Gomme; 12.5ml of Crème de Mure; 3 blackberries; 1 white sugar cube; splash of tap water THE GARNISH Slice of lemon and a blackberry Chill the glass with ice. Muddle sugar, blackberries and lemon juice in Boston tin. Add ice, Crème de Mure, Gomme, Gin and shake. Take ice out of glass.

Pour all contents (including ice) into chilled glass add 25ml water. Garnish with lemon slice and blackberry.

Add a biodegradable straw and serve.

THE HORSERADISH CREAM Grate the horseradish and boil in cream. Sieve the horseradish so that the mixture is consistent, and whip the cream until desired thickness. Use small amounts of this to decorate the plate for the salmon – you won’t need much as this is strong! NB: You can also use a small amount of lemon curd to garnish for extra colour and flavours!

THE BEETROOT MERINGUE: Whisk the egg whites to soft peaks then add the grated beetroot. Slowly add the caster sugar whilst whisking, continue until silky smooth. Spread out on a tray and place in an airing cupboard or in the oven at 100°C for 2 hours (or until set). Once set, snap into desired size pieces and use for garnish on the plated salmon.

FEBRUARY 2020

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WHAT'S ON

February

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WINE TASTING EVENING FOOD FESTIVAL www.assemblyhousenorwich.co.uk There’s something to tickle every taste bud at The Assembly House Food Festival 2020 with a delicious range of events planned for February.

The Festival kicks off with a visit from game specialist Jose L Souto, who will be hosting a game demonstration on February 2 and will be joined on stage

by Chef Director Richard Hughes before a game lunch. And it closes with The Lavender House bringing back its famous seven-course tasting menu on February 28 and 29.

FRIENDS NIGHT www.adnams.co.uk The Adnams Store on Unthank Road in Norwich is hosting a Friends Night on February 14, for both single and taken people to come and make new friends and socialise. The night will be friendly, relaxed and a great opportunity to enjoy some delicious Adnams products. All the fun takes place in the Tasting Room.

FIVE COURSE DINNER www.pottersholidays.com The World Famous Elvis Show takes place at Potters Resort on February 2. As well as star entertainment in the Atlas Theatre, one night breaks include comfortable accommodation, a five course dinner with selected wines, activities, use of the sports and leisure facilities, live evening and late night entertainment, a midnight dish and breakfast the next morning.

LATE NIGHT MARKET www.lovelightnorwich.co.uk There’ll be a late-night Norwich Market opening, on February 13, to celebrate the inaugural Love Light Norwich festival, an illuminating trail of artworks utilising light, live performances, and community activities taking place until February 15. The market’s participation is set to be a great opportunity to experience what a street night market looks like.

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www.maidsheadhotel.co.uk The Maids Head Hotel in Tombland, Norwich, is hosting a Winter Wine Tasting Evening on February 21. Enjoy a four course tasting menu, paired with wines especially selected to complement the flavours. Wines will be introduced and discussed by Jason Banner, from Peter Graham Wines.

BAKE OFF www.holtbakeoff.com The Great Holt Bake Off runs from February 2 to April 5, at Holt Community Centre, raising funds for both the venue and dog rehoming charity ‘The Long And Short Of It’. The public are welcome on judging days, which are February 2 and 9, March 29 and April 5. There will be a winner for each challenge and an overall ‘Best Baker’ voted for on the final week! Judges include Desmond McCarthy, Ali Yetman, Judith West, Alyson Bash (The Sugared Rose Cake Company) plus one celebrity guest chef each week.

FARMERS’ MARKETS www.creakeabbey.co.uk, www.sandringhamestate.co.uk Farmers’ Markets begin in earnest this month. More than 50 of the region’s best food and drink producers will be returning to Creake Abbey on February 1; North Wootton Village Market takes place on February 15; and the Farmers’ Market at Sandringham Visitor Centre Restaurant takes place on February 23, to name but a few.

SUPPER EXPERIENCE www.wwt.org.uk Book an exclusive floodlit Swan Supper experience at WWT Welney Wetland Centre near Wisbech on February 7. Start the evening with a glass of hot apple and spiced elderberry juice from Watergull Orchards in the heated main observatory as you enjoy a commentated floodlit swan feed. This is followed by a delicious three course meal, with coffee or tea and mints, overlooking floodlit wetlands from the Wigeon Café.

COUNTRY MARKET Find Downham Market Country Market on Facebook The Downham Market Country Market takes place at the Discover Downham Heritage Centre (in the old fire station) on February 1. Members produce a large variety of home baked, handmade and home grown items, including cakes and savouries, preserves, local honey, cards, crafts, plants, knitwear and gifts. Tea and coffee with cakes and sausage rolls will be available to enjoy.

TASTER EVENING www.earshamstreetcafe.co.uk The next Taster Evening Event at Earsham Street Café, in Bungay, is a Moroccan evening on both February 27 and 28. The six-course menu is available online. Numbers are limited so pre-booking is essential.

INTIMATE DINING EXPERIENCE www.ricluce.uk The next Ricluce intimate dining experience takes place in St Nicholas Chapel, King’s Lynn, on February 22. Executive chef Richard Golding will create an eight-course menu based around the season, and will guide you through each plate of food. The team will also serve an alcoholic or non-alcoholic drinks pairing, designed to complement five of the courses.

SOLO SHOW www.thecornhall.co.uk ‘A Feast for the Senses’, a solo show by fine art graduate from the Norwich University of the Arts, Emilia Symis, takes place at The Corn Hall in Diss from February 14 to March 16. Emilia is a gallery assistant at The Corn Hall and specialises in photo realistic paintings of food, whilst adding a bizarre twist that is iconic to her style. Some of her paintings also smell of the food they are depicting!

Diary dates

CULINARY MASTERCLASS www.theswanatlavenham.co.uk The Swan at Lavenham Hotel and Spa in Suffolk has planned a new series of seven themed Culinary Masterclasses, kicking off with a Healthy Eating theme on February 27. Improve your culinary knowledge as you watch the demonstrations by the Swan’s award winning executive chef, Justin Kett, the creative inspiration behind the hotel’s AA two rosette Gallery restaurant.

IT’S THE SHORTEST MONTH, EVEN WHEN IT’S A LEAP YEAR, BUT WE’RE NOT SHORT OF SUGGESTIONS FOR YOU, SAYS EMMA OUTTEN

SUPPER CLUB www.oldhallfarm.co.uk Old Hall Farm in Woodton, near Bungay, continues its monthly supper clubs in 2020, with a Valentine’s Supper Club taking place on February 14. The price is £30 for three delicious courses, all sourced using local produce including from their own farm.

CHARITY MASQUERADE BALL

DINE BY CANDLELIGHT

See Facebook for details A masquerade Charity Ball in aid of WellChild, a charity that works tirelessly to help families with children who are seriously or terminally ill, takes place at Sprowston Manor Hotel and Country Club in Norwich on February 22. There will be arrival drinks, three-course meal, raffle, photographer, band and DJ.

Call 01379 852211 Dine by candlelight at the next Supper Club at The Apiary Cake and Coffee House in Harleston on February 1. Private chef Julian Cardoza will head things up, and it promises to be a chance to enjoy fine dining in the heart of the South Norfolk town. There will also be a Pizza Night on February 21.

A ROMANTIC HOLME AWAY FROM HOME… Romance and rusticity are the order of the day in this luxury detached self-catering barn conversion, in the popular village of Holme-next-the-Sea, right on the North Norfolk coast. Formerly the village blacksmiths, The Old Smithy has been converted into a cosy couple's retreat, boasting uninterrupted views to the nature reserve. Enjoy romantic walks through the dunes before hunkering down together in front of the wood burning stove, with a glass of something special. Prices from £570 for 3 nights.

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

FEBRUARY 2020

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AHEAD

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Get your calendars out. Emma Outten finds out what's happening on the food and drink front in 2020 14

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SPRING DEEPDALE SPRING MARKET Burnham Deepdale March 27-29 www.dalegatemarket.co.uk At the Deepdale Spring Market, Dalegate Market will host more than 60 Norfolk artisans and producers in two large marquees (Dalegate Tent and Orchard Tent), the beach hut Pop Up Shops and many outside stalls. Plus the shops and Deepdale Café will be open throughout the weekend.

NORFOLK SPRING FLING April 16 Norfolk Showground www.springfling.rnaa.org.uk The Norfolk Spring Fling is fun for all the family this Easter, and promises a full day out with a range of experiences, activities and demonstrations. Highlights of last year’s event included special zones for Machinery, Emergency Services, Plant and Grow, Countryside Zone, and Hands-on Activities.

PROUDLY NORFOLK FOOD AND DRINK FESTIVAL Norwich April 19 www.proudlynorfolk.co.uk The Proudly Norfolk Food and Drink Festival is now in the Easter holidays, and will no doubt once again be a family friendly day, with more than 60 food and drink producers, entertainers, and much more! It all takes place in and around the Forum, and, new for this year, towards the Assembly House, too.

EAST ANGLIAN GAME & COUNTRY FAIR Euston Estate April 25 and 26 www.ukgamefair.co.uk The East Anglian Game & Country Fair takes place at Euston Estate, home of The Duke & Duchess of Grafton. Andy Newman will once again be hosting the Game Fair Country Kitchen with a great line-up of cookery workshops and demonstrations.

THE BIG NORFOLK SAUSAGE BASH Aylsham May 10 Find @TheBigSausage1 on Twitter This one day foodie event will once again celebrate the humble sausage and the high street butcher. Co-hosts for the day will be Coxfords Butchers, Charlie Hodson and Sam Bagge of Walsingham Farms Shop. Expect

butchers, chefs and live musicians, all raising funds for local charities.

CRAB AND LOBSTER FESTIVAL Cromer May 16 and 17 www.crabandlobsterfestival.co.uk The Crab and Lobster Festival is dedicated to promoting the local seafaring heritage and active fishing community. The fun starts on Friday night with a traditional seaside variety concert at the Famous Pier Pavilion Theatre and continues over the weekend on Evington Lawns.

BECCLES FOOD AND DRINK FESTIVAL May 23 www.becclesfoodfestival.co.uk After a record breaking 2019 event, Beccles Food and Drink Festival is back in 2020 with a feast of culinary delights.

It features more than 80 food and drink stalls, many of them local artisan producers, as well as those from further afield in East Anglia, and will include cookery demonstrations, street food and children’s entertainment.

REEPHAM FOOD FESTIVAL May 24 www.reephamfoodfestival.org.uk The fourth Reepham Food Festival will take place in the Market Square and surrounding venues. Following three years of success there will be more space for an increased number of stalls.

Plus there will be demonstrations of tips and techniques involving local chefs, stall holders and experts from Reepham WI. SUMMER ROYAL NORFOLK SHOW Norfolk Showground July 1 and 2 www.royalnorfolkshow.rnaa.org.uk The Royal Norfolk Show is the largest two-day agricultural show in the country. Hosted by the Royal Norfolk Agricultural Association to promote the image, understanding and prosperity of agriculture and the countryside, the show has been part of the fabric of Norfolk since 1847.

WORSTEAD FESTIVAL July 25 and 26 www.worsteadfestival.org Worstead Festival is a celebration of rural life, farming, and the crafts, produce and heritage of Worstead and North Norfolk. The festival was founded in 1965 to raise money to save the village

WHAT'S ON

AYLSHAM SHOW Blickling Park August 31 www.theaylshamshow.co.uk For more than 70 years, the Aylsham Show has been at the heart of Norfolk’s agricultural and social calendar! Visitors will find something that caters to all tastes, and will find a tempting array of catering options – from a quick snack to a three-course, sit-down meal.

AUTUMN NORTH NORFOLK FOOD AND DRINK FESTIVAL Holkham Hall September 5 and 6 www.northnorfolkfoodfestival.co.uk The Walled Garden at Holkham Hall is home to the North Norfolk Food and Drink Festival. Now in its 11th year, the festival has grown into a highly successful event with visitors from across the county and beyond. It features an ever-growing team of local food and drink producers who grow, rear, produce, sell and supply in North Norfolk.

ALDEBURGH FOOD & DRINK FESTIVAL Snape Maltings September 26 and 27 www.aldeburghfoodanddrink.co.uk The Aldeburgh Food & Drink Festival is a celebration of Suffolk’s thriving food and drink scene. As always, it will be a showcase of Suffolk food and drink producers supported by live chef demos, hands on masterclasses, street food and music, not to mention some fun for the family.

HARFEST Norwich Cathedral Date TBC www.rnaa.org.uk/harfest The free one-day autumn fayre to celebrate Norfolk’s harvest comes courtesy of the creators of the Royal Norfolk Show. Expect a farmers’ market; live entertainment; farm machinery and children’s activities.

AYLSHAM FOOD FESTIVAL October 2-4 www.slowfoodaylsham.org.uk This year will be the 15th anniversary of FEBRUARY 2020

Slow Food Aylsham and organisers are planning to have a big party!

The three-day festival, organised by Slow Food Aylsham and Cittaslow, normally features a Friday morning Country Market in the town hall; entertainment, stalls and street food at Saturday’s farmers’ market and the famous Big Slow Brunch on Sunday morning.

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church which was falling into disrepair and is still run entirely by volunteers.

New last year was a Farmers' Market marquee kitchen theatre, with chef demos and artisan producers. Plus on the Friday evening there will be a road run and barbecue.

NORFOLK RESTAURANT WEEK November 2-13 (weekend excluded) www.norfolkrestaurantweek.co.uk Norfolk’s largest dining event will be back for 2020 and is an opportunity to celebrate the county’s vibrant culinary scene, fine food, and the people who produce it. It’s a social occasion to share with friends, family and colleagues. Every restaurant taking part offers their usual high standard of food, but at a tempting price.

WINTER PROUDLY NORFOLK CHRISTMAS FESTIVAL The Assembly House, Norwich November 22 www.proudlynorfolk.co.uk If it’s anything like last year’s inaugural event, this should be bursting full with Proudly Norfolk Members delicious gift ideas and yummy food and drink.

Plus a Santa’s Grotto, with reindeer and sleigh; wreath making, and children’s activities.

THE NORFOLK CHRISTMAS FAYRE Norwich Cathedral Date TBC https://rnaa.org.uk/norfolk-christmasfayre/ The Norfolk Christmas Fayre came to Norwich Cathedral for the first time last year. Once again, the Cloisters, Nave and the Cathedral Close will be lit up with festive trimmings and local food trucks will satisfy your hunger (and passion for good food).

FESTIVE FOOD FAIR Holkham December 12 and 13 www.holkham.co.uk This truly magical Christmas food event will be back again for 2020 and the best local and regional producers will be showcasing their seasonal food and drink for you to try, and buy. And the live cookery theatre in The Lady Elizabeth Wing will once again keep visitors entertained throughout the weekend.

“SEE THE ALL NEW FEAST CALENDAR ON OU R W EB SITE WWW.FEASTNORFOLKMAGAZINE.CO.UK 15

TIME FOR TEA

FESTIVE SUCCESS

www.castlequarternorwich.co.uk/stores/the-tea-junction The longest established independent retailer in Norwich’s Castle Quarter is celebrating a change of ownership. Tea Junction, on level 2, is a specialist tea and coffee shop, selling a range of loose and bagged teas, coffees from around the world, gifts and accessories, with a café located at the front of the store. It was run for many years by Adrian Baker and Alison Burroughs before, this year, it was sold to new owners, husband and wife team, Jonathan and Alison Winter.

More than 8500 people attended the third annual Holkham Festive Food Fair, where Feast had a stand, just before Christmas. The cookery stage was packed with leading names such as Roger Hickman from Norwich and Scott Dougal of Wells Crab House, and there were more than 70 local producers including Walsingham Farms Shop, Yare Valley Oil and Black Shuck gin. Around £1200 was raised for the fair’s charity, Heritage House, a day care centre for the eldery in Wells, and Kettle Chips made in excess of £1000 for The Feed, a social enterprise based in Norwich.

BARN CONVERSION www.lovemyfoodanddrink.co.uk There’s a new foodie shop at Wroxham Barns – where Scrummy Pig used to be.

At SO Food you will find a delicious range of food and drink from Britain and the Continent: fine cheeses, charcuterie and dry goods as well as many wines and beers. Plus it will be offering a new platter service made from our cheese and charcuterie range and garnished with fruit or antipasti.

DAWN OF A NEW ERA www.cityofale.org.uk After nine years at the helm of Norwich’s City of Ale festival, co-chair Dawn Leeder is stepping down to spend more time with her research interests. She co-founded the ground-breaking event with Phil Cutter from The Murderers pub, who will remain co-chair, along with David Holliday from Norfolk Brewhouse, who has become the new City of Ale director. Also making up the team will be Frances Brace from Red Flame Communications.

HELLO TO THE HARPER www.theharper.co.uk The wait is finally over! The Harper, North Norfolk’s newest boutique hotel, is set to open in April. Set in Langham’s old glass blowing factory, The Harper has embraced its history with bespoke glass features throughout and prides itself on its artfully mismatched design. No two bedrooms will be the same and room categories will come in at Big, Bigger and Biggest. As for the food, think local produce but cosmopolitan menus, with a distinctive Norfolk twist.

News & Gossip Love reading about what’s new on the food and drink scene in this part of the region? Look no further, says Emma Outten NOTABLE WINES www.rogerhickmansrestaurant.co.uk Roger Hickman’s Restaurant in Norwich has won an award for the variety and quality of its wine list for the fifth year in a row – putting it in the top 120 restaurant wine lists in the UK. The AA has awarded the restaurant, in Upper St Giles Street, a ‘Notable Wine List’ award, in recognition of the carefully chosen list, which includes around 120 wines sourced from a variety of regional and national wine merchants.

THE 19th HOLE www.royalnorwichgolf.co.uk The Royal Norwich Golf Club, now at Weston Longville to the west of Norwich, is up and running, with The Stables as a rather fab foodie spot and not just a clubhouse! With its own microbrewery, lots of separate dining rooms, a bar and a chef’s table, there are several events planned this month, including special Valentine's menus, hands on cooking experiences and cooking demonstrations, including one on seafood.

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POP UP RESTAURANT www.rogueslondon.uk Best wishes to chef duo Zac Whittle and Freddie Sheen, who launched their new pop-up restaurant brand, Rogues London, at Highfield House, Holt, last month. Zac cut his teeth working in some of London’s most revered kitchens, whereas Freddie was Senior Sous Chef at the highly respected one Michelin starred Galvin La Chapelle. Both have firm ties to this part of the UK.

NEW BEGINNINGS www.thehoste.com It’s all happening at The Hoste in Burnham Market, where new owners, City Pub Group, are planning big things. Look out for a new menu under a new executive head chef, a refurb, a new hotel director - plus it is going back to being called The Hoste Arms! Wow - exciting times at this popular North Norfolk hotel.

We promise to keep you posted!

CELEBRATION ALE www.jollysailorsbrancaster.co.uk Brancaster Brewery has come up with a celebration ale to mark the fact that Nelson’s Shantymen, who play at The Jolly Sailors every Monday evening, are celebrating their 10th anniversary next month. Anglian Country Inns Head of Drink, Daniel Eriksen, has been working with brewer, Mark Riches, to work out the recipe, with local artist Ken Tidd designing the beer label and pump clip.

GIN WITH THE NEW www.thegintrapinn.co.uk The Gin Trap Inn in Ringstead, near Old Hunstanton, has just reopened after a major refurbishment last month, with the bar and restaurant having had some TLC after a busy 2019. It’s one of our favourite places to stay in Norfolk, so we look forward to seeing the changes!

NEW CHAPTER FOR CHEQUERS www.chequersinnthornham.com The next chapter in the story of The Chequers, in Thornham, means a new Head Chef: Jordan Bayes. After being mentored

by Lee Bye at sister hotel, Tuddenham Mill, Jordan’s ambitious menus offer Norfolk inspired dishes, such as Holkham Hall venison and local mussels, from Brancaster.

SWAN EXPANDS ITS WINGS www.inghamswan.co.uk Did you know that the Ingham Swan has three new Superior King Rooms? It means the award winning restaurant now has seven bespoke en-suite rooms, with the new contemporary rooms, complete with feature bathrooms, located in new cottage accommodation just yards from the front door.

NEW DELI CAFE

BIG WEEKEND

www.norfolk-deli.co.uk The Norfolk Deli in Hunstanton goes from strength to strength, with Mark and Rosie Kacary recently opening The Norfolk Deli Café, located at the corner of the High Street in the town.

It’s becoming a real family affair, too, as the café team is made up of their son and his partner, who have both come direct from Eric’s Fish & Chips in nearby Thornham!

www.norwichbigweekend.co.uk Norwich Big Weekend, a new opportunity for Norfolk residents to explore wideranging attractions across city and county, launches on April 4 and 5. Anyone with a Norfolk postcode can apply for free tickets to win experiences through a ballot system, which will run from February 20 to March 16. Businesses already signed up include The Cosy Club and Norfolk Mead Hotel & Restaurant.

RISE AND SHINE

ICE CREAM COLLABORATION

www.lastwinebar.co.uk Norwich's Last Brasserie has started serving a full breakfast menu on Friday and Saturday mornings featuring dishes such as Eggs Benedict, buttermilk pancakes, and a full English-with vegetarian and vegan versions available.

Breakfast is served from 9am to 11:30am.

FEBRUARY 2020

www.nortonsdairy.co.uk and www.ronaldo-ices.co.uk We like a producer pairing, particularly if they are two family run Norfolk businesses. Nortons Dairy, based in Frettenham, is now supplying all of the fresh milk required for the production of Ronaldo Ice Creams, in Norwich - and there are flavours under development that incorporate Nortons Soft Cheeses, too. We particularly like the look of the cherry cheesecake!

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News Extra

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NELSON’S RETURN www.holkham.co.uk The Holkham Estate has an exciting new challenge for someone in the hospitality world as the Lord Nelson pub in Burnham Thorpe starts to take shape.

The pub, a popular spot for Lord Nelson in the 1780s and 90s, was acquired by the estate last year and a programme of renovation and extension is underway, with the pub set to be a very important part of village life.

Indeed, the local community was asked what was wanted from the pub, with villagers saying they would like it to open every day, from 11am to 11pm, be dog friendly, offer local, seasonal food, have cycle parking and be welcoming to walkers.

Holkham managing director Peter Mitchell says: ‘The Holkham Estate is thrilled to be embarking on this next

chapter in the history of the Lord Nelson, and to reinstate such an iconic landmark; one that is so important to residents. This event is the beginning of an exciting journey - one that will combine the expertise of our teams, together with the passion of the local community, to ensure this historic local landmark lives up to Lord Nelson’s legacy.’

THE ESTATE is now looking for the right candidate to run the Lord Nelson which is set to open this summer. Anyone interested should contact the agents, Everard Cole, for more details. Telephone 01223 370055, www.everardcole.co.uk

IMAGE FROM BEFORE WORKS COMMENCED. (L-R) John Western – Lucas+Western Architects, Peter Mitchell – Holkham Managing Director, Richard Leigh – Construction Manager, James Bracey – General Director Holkham Land and Property, Steve Roberts - Managing Director Robson Construction

MICHELIN BIB GOURMAND www.wivetonbell.co.uk The Wiveton Bell, a super friendly gastropub with six lovely bedrooms near Blakeney, has been awarded a much coveted Michelin Bib Gourmand. For those of you who don’t know, the national award recognises great food at really good price points. There are only two places with the award in Norfolk and less than 150 nationwide so it is a real achievement for the whole team.

The pub, set in pretty gardens, offers two courses at £25 and three courses at £30, with local, seasonal food centre stage think Brancaster mussels, partridge from local shoots and great cheeses like Baron Bigod. Norfolk beers and gin, like Black Shuck, are used, and the Sunday lunch is particularly recommended.

Add in beams, roaring fires, a 2 AA Rosette restaurant and a very relaxed atmosphere and it’s a perfect spot where even the dog is welcome. It is especially good for walkers and bird watchers, with the marvellous North Norfolk coastline just a couple of miles away.

Head Chef Jack Talbot and General Manager Sara, together with the owners, Sandy and Berni, are highly experienced at creating a welcoming retreat.

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NEW

13-15 Feb 2020 A bright new festival celebrating art and innovation in Norwich, the City of Stories.

lovelightnorwich.co.uk Brought to you by

THE

Romance OF IT

TO GET YOU IN THE MOOD FOR VALENTINE’S DAY, HERE ARE OUR 10 ROMANTIC IDEAS FOR THE BIG DAY IN THE REGION

FEATURE

Valentine's

| AS FEBRUARY is our month of romance we suggest some of our favourite soppy places to get loved-up.

1. FEEL LIKE ROYALTY and book the Wells and Walsingham Light Railway, and its own private Royal Carriage, complete with two private compartments.

It’ll be as if the two of you are journeying on your own exclusive train, tucked up together under blankets which are provided to keep you cosy. The railway runs for four miles and takes around 30 minutes each way – plenty long enough to pop the question! At Walsingham, you could visit the priory and enjoy the carpet of snowdrops on display this month.

2. THE SUFFOLK COAST is an Area of Outstanding Natural Beauty so wrap up warm and head to a quiet stretch of beach either end of the smart seaside town of Aldeburgh. Head towards Thorpeness, and admire Maggi Hambling’s The Scallop sculpture, or towards the Martello Tower, where you’ll enjoy views of both the sea and the River Alde. Arm yourself with a warming portion of fish and chips beforehand and a bottle of bubbly from the Adnams shop - or at least take a flask of something hot!

3. A ROMANTIC ROOFTOP TERRACE may seem superfluous in February but not if it has its very own copper bath to heat things up! The Copper Bath Rooms at The Crown Hotel in Wells offer luxury on tap, with Rooftop Suite Room 23, situated in the old living quarters behind the main hotel building, particularly standing out, with its enclosed south-facing terrace and super king bed. Dip your toes in the water, before feasting on a six-course Taste of Norfolk meal in the restaurant.

4. COUPLE UP and book the new gin making experience at The Gin Academy in the heart of Norwich. There’ll be a welcome G&T on arrival, plus three cocktails to try along the way, to get you fully immersed in the spirit of romance!

There are 30 botanicals to choose from and you will each come away with a 70cl bottle of gin. Afterwards, retire next door to the new Door Eighteen cocktail bar and cosy up on the plush velvet seating.

5. FOR SHEER HISTORICAL ROMANCE head to the Maids Head Hotel in Tombland, Norwich, known to be the oldest in the UK. Step back in time and sample a local beer in the Jacobean bar, before sampling the menu in the 2 AA Rosette restaurant, the WinePress. Set in the historic courtyard of the hotel, it boasts an impressive list of more than 45 wines. Or else there’s The Snug, a private dining area which could be booked by just two people.

FEBRUARY 2020

6. TUCK INTO A GLORIOUS MEAL at the beautiful Tuddenham Mill, near Newmarket, where chef patron Lee Bye continues to impress, with much produce straight from the mill’s own gardens. The atmospheric restaurant is full of oak beams and old cogs, and has lovely views over the water. Retire to one of the pretty nooks in the surrounding meadows, complete with a king-sized bed and a power shower, and there’s even a couple that have their own wood-fired hot tubs. Simply add wine!

7. SPEAKING OF HOT TUBS, there’s a fabulous one at Congham Hall, a lovely country house hotel in West Norfolk. It’s a perfect spot to unwind - and there’s room for two. Set in the grounds of this pretty Georgian hotel, close to the Sandringham estate, you can slip a glass of fizz as you look out over the parkland. Make a soak part of a stay at this four-star Georgian hotel with its own kitchen garden, herb garden and orchard which supply its two AA Rosette restaurant. Add in a trip to The Secret Garden Spa which uses the garden’s herbs and flowers in its treatments.

8. HEAD TO CROMER PIER for some glorious fresh air and spectacular sea views. It’s blustery at this time of year, and you’ll need to wrap up warm, but there’s something rather magical about standing at the end of the pier, by the lifeboat station, and staring out to sea.

You do, of course, need to include some refreshments, so how about a trip to The Grove Hotel for a glorious afternoon tea or what about some sharing platters upstairs at No1 Cromer? Yummy!

9. CURLING UP in front of a roaring fire with a decent pint or glass of red wine is simply a must at this time of the year.

Our region is chock-a-block with great pubs and we love the 17th century Brisley Bell, near Dereham and Fakenham, which has several real fires. Add in great food, under the direction of head chef Herve Stouvenal, and the chance to stay overnight, too. There are lots of circular walks on the pub’s doorstep (it is set on a fab Common), and your fourlegged friends are more than welcome. Marcus and Amelia, the owners, are great fun.

10. THE TERRACE AT THE CLIFF HOTEL in Gorleston opens all year round - thanks to some very effective heaters at this time of year! It’s the perfect spot to look out over the town’s wonderful sandy beach - and enjoy a cocktail or two. The Pornstar Martinis are a good place to start! The hotel also boasts The Muse restaurant, a buzzy bar and we love the Bath Suite which features a stand alone bath in the centre of the room! There’s always a fun vibe at The Cliff so just enjoy.

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Romantic Weddings AT THE MANOR

BRAND NEW VENUE COMING AUTUMN 2020!

For more information call Sarah on 01485 536 030 or email: spegden@heacham-manor.co.uk www.heacham-manor.co.uk/weddings HEACHAM MANOR HOTEL, HUNSTANTON ROAD, HEACHAM, NORFOLK PE31 7JX

Photography by: Nick Collison

HM WEDDING HALF PAGE FEAST NORFOLK JAN20.indd 1

21/01/2020 11:52

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.

COLUMN

Name

|

Hold

TO HAVE AND TO

Planning Your Special Day? Here are some ideas to help you have a perfect celebration FEBRUARY 2020

23

HIRE

NOW You can Glamp in style with options ranging from Bare Bells to Complete Snoozing Bells, with all the works. Whether it’s for a Wedding, Hen Party or any tented Glamping occasion; we have you covered. Sleeping under the stars has never been easier or more comfortable. All you need to do is book your venue, choose your perfect bell tent, then leave the rest to Norfolk Bells.

07587 777080 | www.norfolkbells.co.uk

Sidesaddled Artisan Bar A beautifully converted horsebox bar available to hire Contact Kristina to create the perfect package

01603 872686 07500 645178 sidesaddled@gmail.com www.sidesaddled.co.uk

A CAPTIVATING VENUE ON THE NORTH NORFOLK COAST holkham.co.uk Holkham Estate, Wells-next-the-Sea, Norfolk NR23 1AB | @holkhamweddings

20 01 17 Feast Weddings Ad.indd 1

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BUSINESS PROFILE

Market Bistro Catering Co

|

Adventure NEW

MARKET BISTRO CATERING CO IN KING’S LYNN OFFERS A BESPOKE SERVICE, WHERE FRESH, SEASONAL FOOD IS CENTRE STAGE, DISCOVERS SARAH HARDY www.marketbistro.co.uk

W

ITH LEADING CHEF Richard Golding in charge of the menu, you know you’re in safe hands!

Market Bistro Catering Co takes its name from the hugely popular and award-winning King’s Lynn restaurant which operated for 10 years, closing last year.

This has allowed chef patron Richard and his wife, Lucy, to pursue new avenues, including this bespoke catering business where the couple - and their trusted team - can create whatever the heck anyone wants!

General manager Jess Marlow explains the business can cater for anything from outdoor wedding breakfasts to small intimate dinner parties.

‘It is a new adventure for us all and we are enjoying meeting new people and exploring new locations - we are really getting to know Norfolk well,’ says Jess.

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He adds: ‘We can offer whatever people want and they know that Richard can deliver. A real strength is, of course, the local, seasonal produce we use. We take a real pride in this, we have access to first class produce, and we do like to push our local producers and the region’s rich culinary offerings. We love to showcase the best of Norfolk!’

Market Bistro Catering Co takes a very personal, hands on approach, with all prospective clients met face-to-face and menu options discussed. ‘We don’t have set prices or lists that people have to choose from. Rather we design something just for them!’ says Jess. ‘Our website has plenty of suggestions, to give people a flavour of what we do, but, really, there are no limits.

‘Obviously we can and do cater for all dietary requirements - and we have certainly seen a rise in interest in both vegetarian and vegan menus.’

Jess continues: ‘We make everything ourselves, our breads, for example, and we know people appreciate that we look after every part of the menu.’

GOLDINGS The couple also run Goldings, a deli/café which is now situated at the former Market Bistro site on Saturday Market Place, and incorporates Dough Dealers, which has its own woodfired pizza oven. Expect wholesome food, with great salads, home-made cakes, artisan coffees and a good selection of local beers and gins. There’s always a relaxed atmosphere and friendly service.

It opens 8am to 9pm, Monday to Saturday, and 8am to 7pm on Sundays.

RICLUCE This is a fascinating dining experience, something really a little bit special. The evenings, where produce is often foraged locally or dug straight from the garden, are held in various gorgeous locations around the region. Richard prepares an intricate menu, using local, seasonal produce, with accompanying wines, and talks you through all his creations. The next date is February 22 in St Nicholas Chapel in King’s Lynn. An eight-course menu is planned, with drinks paired to five of the courses. Tickets are £75 each.

FEBRUARY 2020

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CURRYING FAVOUR IN THE

Countryside

MARK NICHOLLS HEADS INTO THE NORFOLK COUNTRYSIDE IN SEARCH OF A GOOD CURRY AND INVESTIGATES THE RISE OF INDIAN DINING IN RURAL AREAS

YOU MAY, ON THE FACE OF IT, think the search for an authentic Indian restaurant tucked away in the depths of the Norfolk countryside may be a fruitless one.

Not so.

While Norwich, and the county’s market towns, are very well-served with a range of curry houses - from the traditional flock-wallpapered eateries to those that aim for more of an up-market touch - there is another dimension to eating an Indian meal in Norfolk.

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And that is the village curry house - surprisingly, you don’t have to look that far to find a good one.

What is also reassuring is that these restaurants that have sprung up in recent years have often moved into former village pubs, meaning that while the old-style drinking establishment may have been lost, the bricks and mortar have been retained for communal benefit rather than converted into housing or left to decay.

What is more, these restaurants fully recognise how hard they have to work to lure diners from the towns and the big city, to venture out into the countryside for a firstclass curry.

Indeed, this is something they have actually become quite adept at.

To do that, they offer a customer-focused blend of individuality in their menus, combined with deliciously tasty dishes, plus plenty of parking and bar areas for predinner or after dinner drinks. And that hits the spot for me.

EATING OUT

Indian

|

Factbox

Here, I have highlighted four such was once the Windmill and has seen TAMARIND rural curry houses – and all are surviving the licensed premises retained and Woodbastwick Road, and thriving by offering something a revived as a community Blofield Heath little different. asset serving fine Indian cuisine.

Tel. 01603 716622 Tamarind, established in 2013, is in The interior is stylish, cosy and www.tamarindblofield.co.uk the Broads at Blofield Heath and was welcoming with a friendly bar and RANI’S converted from the former Two Friend a restaurant area that is bright Norwich Road, pubs into an Indian restaurant. and spacious.

Yaxham Already renowned, it has a unique Of course, food is the key element Tel. 01362 692515 ethos, combining traditional with and once again Rani’s seeks to attract www.ranisindiandining.co.uk innovative dishes from the Indian customers with a varied menu that UNIQUE SPICE sub-continent. combines tradition with innovation Carbrooke Alongside kormas, baltis, byrianis, and variety.

Tel. 01953 884231 vindaloo and onion bhajis, expect to see Feast recently enjoyed a mid-week www.facebook.com/Unique. appealing specials on the menu such as meal at Rani’s with the restaurant Spice.OfficialPage shahi raan (slow-cooked lamb shanks) or buzzing and busy on a Tuesday night. beguni sea bass, and the hot sweet and Our choice included prawn puris to DUKE OF DELHI sour prawn pathia, plus a great selection start – with a lively spicy kick to match Saxlingham Thorpe Tel. 01508 470086 of side dishes.

– and then ranging from the mild and www.dukedelhi.co.uk Owner Giyash Miah has a clear creamy chicken Malaya main through philosophy on the key to a successful to a sizzling lamb tikka bahari, hot and village curry house: innovative menus and tasty with the flavours of the spices oozing a community spirit. through. The menu also includes rasoi (in a coriander ‘Being successful in this location,’ he explains, ‘is about sauce) or rangpuri (with minty spinach) dishes. creating a good ambience, using great ingredients and very Indian cuisine has taken on a new sophistication; it has much being part of the community that we are in. It is also seen dishes become more subtle, diversified and embrace about personality, too.’ the whole subcontinent from Nepal in the north and Passionate and enthusiastic, he also points to distinct Pakistan and Bangladesh through India, down to the hot taste, subtle aromas and ingredients and using new curries of Goa and Tamil Nadu to Ceylon. methods and techniques to make dishes, and being bold in While these two restaurants have embraced this and trying out combinations that may not necessarily work in paved the way for the rural curry in Norfolk, they are an inner-city location. not alone.

‘We can try the dishes with our regular customers and Just outside Watton at Carbrooke, off the main road see what works with them before adding them to our towards Norwich, is Unique Spice. menu,’ he adds.

This time occupying a space in a row of shops at ‘It is important that we have that good rapport with Blenheim Grange on Norwich Road, Unique Spice our local community. I like to work very closely with endeavours to offer a unique dining experience with décor our customers and I would say that 70-80 per cent of and service. them have my number. It is important to integrate with While under the banner of Indian cuisine, the dishes are the community and that is why we have this fantastic of Bangladeshi origin with fish a speciality, such as the relationship and success in the village.’

Bengal fish bhuna. Also look out for the xacuti chicken and Tamarind has a large dining area with Indian artefacts the king prawn hariali. adding to the atmosphere and a food ethos that sees Not far out of Norwich, the Duke of Delhi continues the Bangladeshi cuisine blended with a touch of innovation theme, here again occupying a village pub at Saxlingham and individuality.

Thorpe to good effect and with a menu to match including From the heart of the Broads, to Breckland, rural curry Goan salmon curry and lamb shank bhuna. houses are on the up and the concept has been successfully All of these countryside curry houses survive by offering repeated in the village of Yaxham between Dereham and something a little different to their city centre counterparts Mattishall, with Rani’s. with plenty of individuality and acutely aware of their place Again occupying a former pub, the restaurant is in what in their own rural communities.

FEBRUARY 2020

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Valentine's Recipes

|

COUPLES THAT COOK TOGETHER...

Many of us go out for dinner to celebrate Valentine’s but you can stay in and cook together.

Here are three recipes designed just for two!

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VALENTINE'S RECIPES

Rocky Bottoms ww

|

w.

RETURN OF THE

roc kyb otto

ms.c o.uk

MAC

HERE’S A SUPER EASY FISH DISH FROM ROCKY BOTTOMS IN NORTH NORFOLK -PERFECT FOR A STRESS FREE VALENTINE’S DINNER R E C I P E

FOR THE WHITE SAUCE Half a 330ml can of Moon Gazer Jackalope Ginger Lager; 250ml of milk; 65g of butter; 30g of plain flour; ½ onion, finely chopped; salt and pepper; smoked paprika

FOR THE TOPPING Mix the breadcrumbs, lime zest and cheese together.

FOR THE TOPPING 25g of breadcrumbs; zest of half a lime; 10g of cheese; freshly chopped chives FEBRUARY 2020

VE

Preheat the oven to 180°C. Cook your macaroni according to packet instructions – make sure to leave it a little al dente as it will later go in the oven.

2

SER

150g of macaroni; 75g of cheese; 1 large crab; 1 lobster, halved; ¼ cup of Atlantic prawns

S

Lobster Crab Mac & Cheese FOR THE WHITE SAUCE Melt the butter and the chopped onion together, slowly adding the flour until a paste forms, then add the milk and Jackalope lager slowly, bit by bit.

Then add the crabs and prawns along with the cheese. Mix this through with the cooked macaroni, adding the salt and pepper and a pinch of smoked paprika. Place into two individual bowls, and top with the chopped lobster and breadcrumb mix. Bake in the oven for 10-15 minutes or until the top is golden. Top with the chopped chives.

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VALENTINE'S RECIPES

Old Hall Farm

| REBECCA MAYHEW OF OLD HALL FARM AT WOODTON, NEAR BUNGAY, PLAYS IT STRAIGHT DOWN THE LINE WITH THIS STEAK SUPPER FOR TWO www.oldhallfarm.co.uk

S VE

steak supper

2

SER

THE ULTIMATE STEAK NIGHT

R E C I P E

The most important thing when choosing your steak, regardless of which type (sirloin, ribeye, fillet), is of course making sure that you’re buying top quality meat, and your local butcher is undoubtedly the best place to do so. The main factors affecting flavour are hanging time (don’t accept anything under 21 days - preferably 28 and above), and what the animal has been fed.

Purely pasture fed rare breed beef is simply the most delicious, and in terms of nutrition, is way above the rest.

2 x sirloin steaks, each 2cm thick and around 200g; rapeseed oil; raw Jersey butter; 1 garlic clove, peeled and bashed; a sprig of rosemary or thyme Leave your steaks out to come to room temperature for at least an hour and a half before cooking – it makes a huge difference. Pat them dry with kitchen roll and season well with sea salt and pepper on both sides. Take a heavy based frying pan, add around 1tbsp of oil and start to heat the pan – when the oil is shimmering turn the heat down and add a really good knob of Jersey butter (about 50g or to taste). When the butter has melted, add the steaks, herbs and garlic. I like to turn the steaks every 30 seconds or so to ensure they get an even colour.

Don’t be afraid to take them quite dark as it’ll add to the flavour. For rare steaks, cook each one for 3-4 minutes, 5-6 minutes for medium and 7-8 minutes for well done. Serve with Yare Valley horseradish sauce, roasted seasonal vegetables, and sautéed potatoes.

OLD HALL FARM has a café, a butchery counter and a well stocked farm shop. Also look out for special evening events and more!

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VALENTINE'S RECIPES

Creake Abbey

|

HITTING THE SWEET SPOT

NOTHING SAYS VALENTINE’S QUITE LIKE CHOCOLATE SO HOW ABOUT THIS SHOWSTOPPER CAKE FROM CREAKE ABBEY? www.creakeabbey.co.uk R E C I P E

LUXURIOUS CHOCOLATE AND GUINNESS CAKE WITH AVOCADO BUTTERCREAM THE CAKE 2 x 9" (23cm) cake tins (greased and lined); 200g of dark chocolate (min 70% cocoa solids); 450g of dark brown sugar; 400ml of Guinness; 150g of unsalted butter; 4 medium eggs; 50g of cocoa powder; 250g of plain flour; 2tsp of baking powder; 2tsp of bicarbonate of soda Preheat the oven to 160°C (fan). Melt the chocolate, Guinness and 150g of sugar in a medium hot pan (be careful not to let it get too hot), then remove from the heat. Using a food processor, cream the butter and remaining sugar. Add the eggs to the creamed mixture one by one. Then add the warm chocolate and Guinness mixture into the creamed mixture, whisking continuously. Once smooth, sift in the remaining dry ingredients and fold until combined into a batter mix, taking care to retain as much air as possible in the mixture. Pour into the pre-greased cake tins and cook on the middle shelf of the oven for 35 minutes. Test if the cake is ready by seeing if

FEBRUARY 2020

it pulls away from the edges of the tin and if a metal skewer, inserted into the middle of the cake, comes out clean. Once cooked, leave in the tins to cool on a wire rack.

THE AVOCADO BUTTERCREAM ICING AND FILLING 1 x ripe avocado; 160g of icing sugar; 250g of soft unsalted butter; juice of a lemon Purée the avocado with 2 tablespoons of the icing sugar and lemon juice until smooth. Beat the butter with the remaining icing sugar until fluffy, then combine the two to get a rich, fresh, green icing.

Once the cakes are cool and removed from tins, place the avocado buttercream between the layers and over the top as desired. Decorate with abandon!

Serves Eight

TREAT YOUR VALENTINE to tapas at the Creake Abbey Café on February 14, booking essential on 01328 730399

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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 WINNER 2019

Fishing for work

Photographer for hire Hotel and Restaurant Specialist Photographer

www.dannyelwes.com danny.elwes@zen.co.uk 07721 386114

Review

SITTING IN THE BAR OF

The Bay

HAVE YOU BEEN TO THE BAY, THE NEW SEAFOOD AND WINE BAR AT JARROLD, YET? IF YOU LIKE SEAFOOD, AND A ROOM WITH A VIEW, THEN YOU MUST, SAYS EMMA OUTTEN www.jarrold.co.uk FEBRUARY 2020

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PHOTOGRAPHY KEIRON TOVELL

J

ARROLD, our much-loved independent department store in the centre of Norwich, has really excelled itself when it comes to its food and drink offering over the past few years.

First there was the Deli and Wine Bar on the lower ground floor, swiftly followed by The Exchange, with its impressive wood-fired pizza oven. All of a sudden, it was as if you were on the top floor of Harvey Nichols!

And now there is The Bay, in a prime position on Floor 2. Thank goodness this corner space has been utilised to its best advantage. Before, you were looking at wall to wall bedding; now there’s a great view of Norwich Market in all its colourful glory.

The home department at large has had a major revamp, and so perfectly complements the new restaurant, the centrepiece of which is a circular bar which has old gold fixtures and fittings above it, echoing the copper of the Wine Bar in the Deli.

The Bay specialises in seafood, in particular freshly cured salmon (including Jarrold’s own brand smoked salmon) and different types of caviar including Oscietra, Sevruga and Beluga (125g of the latter will set you back a cool £500).

Is there anywhere else in East Anglia which can boast such an offering, except for, say, Stansted Airport?

The restaurant is already attracting the ladies who lunch crowd, but what you might not know is that The Bay is also open for breakfast, between 9.30am and 11.30am.

Editor Sarah and I enjoyed breakfast there recently, and the seafood theme certainly lends itself to the first meal of the day, with smoked salmon and such like.

EATING OUT

The Bay, Jarrold

| Sarah enjoyed a Smoked Salmon and Crayfish Royale, with Hollandaise over poached hen’s eggs, John Ross smoked salmon, crayfish and English muffin (£7 or £14, depending on the size). A big seafood fan, she naturally ‘went large’ and easily demolished the dish, admiring the goodly quantity of salmon and the creamy (and no doubt calorie-laden) sauce. She attempted to balance it out with lashings of lovely mint tea, served in quirky pot.

The on trend taste for all things Scandi comes through loud and clear at The Bay. I was intrigued by the Scandinavian Breakfast Smörgåsbord, a good smattering of all the best bits of breakfast, in my opinion: mini savoury croissant, smoked salmon, herring paste, yogurt, Scandinavian frozen berries, granola, honey, Gjetost goat’s cheese, and Danish style rye bread (for £10.50 per person).

A Smörgåsbord for breakfast might sound a bit much but it really wasn’t and the herring paste was particularly delicious. All of this was washed down with a virtuous carrot juice (£3.50) from the Juice Bar. The lunchtime crowd was starting to appear so breakfast kind of became lunch and we decided to share a platter of exotic fruit as our ‘dessert’, for £6.50. And exotic it was - at least one fruit remains a complete mystery!

I spotted that the legendary Jarrold cheese scone has made its way onto the breakfast menu - hey, it’s a winning recipe so why not spread the love?

A week or so later, I returned to The Bay with my partner to try out the lunch. We sat on high stools by one of the corner windows and people-watched.

On the menu is anything from your classic Lobster Bisque to Norfolk dressed Cromer crab, through to fish pie (£10.50), which we both opted for, wondering if it was going to be as legendary as the scone. Coming in a skillet and topped with a swirl of creamy mashed potato, we both decided that the pie was quite simply the best we’d ever tasted. Even the ramekin of sprouting broccoli which came on the side was ridiculously moreish.

FEBRUARY 2020

All dishes in The Bay are freshly prepared daily, using the highest quality local produce wherever possible. And it’s not ALL about the seafood – I was equally tempted by the veggie board, for example.

Following lunch, The Bay serves snacks, from 3-5pm, but not any old snacks: there’s treats such as olives and hummus with grissini sticks to soak up the champagne (other drinks on the menu include beer from Norfolk Brewhouse and Adnams; cider from Aspall's; and soft drinks from Breckland Orchard). Just think: you could spend much of the day sitting in The Bay at Jarrold, in between visiting each department!

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Review

Make Tea Time For

THE ORANGERY AT KETTERINGHAM HALL IN SOUTH NORFOLK IS A CHARMING SPOT FOR AFTERNOON TEA, DISCOVERS SARAH HARDY www.orangerytearoom.co.uk

K

ETTERINGHAM HALL is a gorgeous place, just off the A11 between Norwich and Wymondham, and is really accessible, despite its lovely, rural location.

Dating back to the 15th century, the Tudor manor boasts a fine history but now fulfils several roles; it has a new bridal shop, offers lots of office space and there’s even a little nursery. Add in beautiful grounds and a resident cricket club, and you’re starting to get the picture.

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EATING OUT

The Orangery Tea Room

| The Orangery tea room opened last summer and makes the most of both its surroundings and the interior, especially the large, ornate windows and doors. I loved the colourful botanical print wallpaper and the numerous plants, too.

With around 36 covers, the tearoom opens five days a week, during the daytime, serving breakfast, lunch and afternoon tea. It is now run by Laura Butler whose mother, Sarah Softley, operates Softley Events and organises weddings, corporate events and activities at the hall.

The hall has around 36 acres to explore, including a lake, woodland areas, and Victorian walled gardens and do look out for the numerous sculptures scattered around the grounds.

Our deputy editor Emma and I thoroughly enjoyed a traditional afternoon tea (£18.95 each), which saw a threetier cake stand filled with a selection of mini scones, finger sandwiches and sweet treats including brownies and macarons. There was also a lovely fruit jelly in a shot glass which added a bit of fun! And you can add a glass of fizz for an extra special occasion.

I chose Earl Grey tea while Emma opted for English Breakfast, and both came in their own teapots which were happily refilled as we ploughed our way through our respective cake stands. Sandwich choices included smoked salmon and cream cheese, and delicious ham hock, and both vegan and gluten free options were available, too.

The tea room is lucky enough to be supplied with fresh fruit and vegetables from the Norfolk School of Gardening which operates from the hall’s walled garden. And there’s a real emphasis on local suppliers, too, with Breckland Orchard posh pop, ice cream from Dann’s Farm, and Norfolk Cordials all used. Everything is homemade, and all FEBRUARY 2020

dietary requirements are catered for so it is a very inclusive place. And, interestingly, all of the coffee granules, tea leaves and peelings go back to the garden to be composted.

Next time I might try breakfast, which is served until 11.30am. Bacon sandwiches are offered alongside, say, avocado on toast, with smoked salmon, which is always a winner with me!

LUNCHES INCLUDE paninis, quiches, soups and sandwiches.

AFTERNOON TEA needs to be booked.

DOGS ARE ALLOWED on the terrace where there are several tables, overlooking the lake.

THE TEA ROOM is closed on Mondays and Tuesdays.

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ALL IN THE NAME OF

RESEARCH

EMMA OUTTEN VISITS THE QUADRAM INSTITUTE, THE NEW CENTRE FOR FOOD AND HEALTH RESEARCH AT THE HEART OF NORWICH RESEARCH PARK

I

www.quadram.ac.uk

www.chefeast.org.uk

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T MIGHT’VE SLIPPED under the radar, but around 300 research staff moved into the new Quadram Institute on the Norwich Research Park, last spring. A partnership between what was the Institute of Food Research (IFR), the University of East Anglia, the Norfolk and Norwich University Hospital and the Biotechnology and Biological Sciences Research Council, its mission is to deliver healthier lives through innovation in gut health, microbiology and food.

The big difference between the IFR and the Quadram Institute, however, is that the latter is also now home to the Norfolk and Norwich University Hospital's Endoscopy

NEWS REPORT

The Quadram Institute

| Centre. As Communications Manager Andrew Chapple points out on a tour of the building, ‘It’s quite a unique thing to have.’

The Institute is also home to a Clinical Research Facility (but more of that later), a lecture theatre space which can accommodate up to 180 people, and a café. And above all that are state-of-the-art laboratories, complete with an experimental kitchen.

One of the main research areas is food innovation and health. For example, the Quadram Institute is responsible for compiling and publishing data on the nutritional composition of foods eaten in the UK. Which is where the kitchen comes in, as Andrew explains: ‘One of the things this is used for is when we’ve got a research collaboration: say a company is doing a new ready meal and wants to know how much sugar, salt, and fat is in it. We will cook it, weigh it and analyse it. And it’s really accurate measuring, we’re not talking a cup of something here.’

The kitchen may also be used to see if what we are eating is changing, composition-wise. ‘We recently spent a few weeks roasting pork joints,’ adds Andrew.

But back to the Clinical Research Facility, home to a host of research studies into a range of health conditions, involving patients and volunteers. Andrew says: ‘We want people to volunteer to take part – we need healthy people as well as people with certain conditions.’

One of the latest studies to launch is the REST study, focusing on white wheat bread with high Resistant Starch (a type of fibre). White bread made from refined wheat flour is one of the UK’s favourite foods but normally, it has very low levels of fibre. Fibre exerts a protective role in reducing the risk of many common diseases that are diet related. However, in the UK, 91 per cent of the adult population does not meet the recommended fibre intake of 30g per day. A correct fibre intake helps to control blood sugar levels and body weight, which may reduce the risk of developing type II diabetes and obesity.

One of the Research Group leaders at the Institute is Dr Brittany Hazard who, along with her team, has developed a type of white wheat flour that appears similar to conventional white bread flour but has higher resistant starch content.

The REST study will seek to measure blood sugar after eating a high resistant starch bread made with the flour, and a conventional white bread, low in resistant starch.

Dr Hazard, who previously worked on developing wheat with increased levels of resistant starch at the University of California, says: ‘If you think about it most people in this country view white bread as a staple food product so I think a lot of people would be interested in this research.’

She adds: ‘My background is in plant genetics so my interest is in developing nutritional traits in wheat using FEBRUARY 2020

crop genetic approaches, and using them to understand the potential impact on health.’

Meanwhile, another Group Leader, Dr Paul Kroon, has spent more than two decades looking at the health benefits of dietary polyphenols (a large class of chemical compounds synthesized by fruits, vegetables, tea, cocoa and other plants that possess certain health benefits).

‘I started working on them in about 1998. What I’m particularly interested in is: do polyphenols have health benefits?’

Dr Kroon and his team at IFR have shown that polyphenols in green tea and apples block a signalling molecule called VEGF, which in the body can trigger hardening and narrowing of the arteries and is a target for some anti-cancer drugs. This research, he comments, is the one he has found ‘the most exciting.’

He is also involved in a new £5 million programme to study the benefits of a plant-based diet – the Edesia: Plants, Food and Health project – which will see PhD researchers from across the NRP working to unravel the complex relationship between plant-based foods, metabolism, gut microbiota and health.

It’s funded by the Wellcome Trust. Dr Kroon says: ‘It’s the first time an organisation on Norwich Research Park has won one of these Wellcome programme grants.’

The cross-disciplinary initiative will see 25 PhD students – five each year starting in October 2020 – train in a wide range of disciplines, from plant science, nutrition and clinical trials, to population-based studies. He adds: ‘It’s a really big achievement.’

THE QUADRAM INSTITUTE is looking for healthy people, between 18 and 65 years of age, living within 40 miles from the Norwich Research Park to take part in the REST study. Email REST@quadram.ac.uk or call 01603 255101.

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FOCUS

The Berney

|

Where Conservation is key www.theberney.co.uk

THE BERNEY, SET IN PICTURESQUE NORFOLK COUNTRYSIDE NEAR KING’S LYNN, IS A GASTRO PUB WITH BEAUTIFUL ROOMS. HERE, GENERAL MANAGER PHIL LANCE EXPLAINS HOW MUCH OF THE LOCALLY SOURCED PRODUCE COMES FROM BARTON HALL ESTATE Where in Norfolk can we find The Berney?

Is it on the Barton Hall Estate?

The Berney is in a fantastic village called Barton Bendish, which I like to describe as quintessentially English. And, yes, Barton Hall is to be found in the village.

How would you best describe the pub?

The pub is a gastro pub serving delicious food. Our lunch menu is very traditional in that it has favourite dishes such as haddock and chips, gammon and chicken club sandwich to name but a few. Whilst we don’t have AA Rosettes at this point, we believe that the dishes on our dinner service

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menu are of a 2 Rosette standard and include dishes like pan fried sea trout and daube of beef. We have a tagline of ‘Inspired Food, Relaxed Atmosphere’. Th​is is because, whilst we serve fantastic food, we want people to be able to relax and enjoy their visit, without the ‘stuffy’ atmosphere that may be associated with a fine dining establishment.

And the restaurant? We hear you’re big on locally sourced produce?

The most locally sourced produce is game and vegetables, both of which come from the estate. We have things like potted pheasant, pheasant casserole and venison sausages, and we put pigeon on, plus any other game that the estate can produce for us.

Can you cater for vegans?

Of course, we cater for vegetarians and vegans and the team of chefs are happy to write specific menus for our guests if they want us to.

Who’s the head chef?

Rob Stayte is our head chef and he is very talented indeed.

How many rooms are at The Berney and how would you describe the accommodation?

We have eight rooms in total, three in the pub itself - one of which is a beautiful suite with roll top bath and a super king size bed - and then a further five outside. One is a stunning suite called The Old Forge which is, as it’s described, in the old blacksmith’s building. There are then a further four converted from the old stables block.

Valentine’s Day is just around the corner – is The Berney a good place to go for a romantic dinner and an overnight stay?

With our cosy bar and snug areas and dimmed lighting, The Berney really does provide an exceptionally romantic place to come for Valentine’s Day. In fact, we have an offer on for Valentine’s Day which is detailed on our website.

We understand The Berney is involved in a conservation project? Tell us more...

Yes, grey ‘English’ partridges have a Red List conservation status (RSPB), meaning they need urgent conservation action. The estate has worked hard to ensure that these unassuming and rare birds thrive, and The Berney wanted to honour them by naming the main restaurant area ‘The Grey Partridge Room’, after The Grey Partridge Project. Since the inception of the project in 2009, when 41 breeding pairs were counted and were surviving against all odds, it has promoted a holistic approach to increasing grey partridge numbers on the estate.

We hear The Berney has had a recent refurbishment?

Yes, The Berney was refurbished about 18 months ago, so it is f​ ull of authentic charm but with a contemporary twist.

THE BERNEY COUNTRY PUB, HOTEL & RESTAURANT. Church Road, Barton Bendish, King’s Lynn PE33 9GF Tele: 01366 347 995

Is it a cosy place to go to in the winter?

It really is a very cosy place to be. We have a log fire in the bar and we also do have a snug with a wood burner.

FEBRUARY 2020

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Cookbooks H

FIVE OF THE BEST The start of the year sees a plethora of healthy eating cookbooks come onto the market, so dive in!

THE VEGETARIAN KITCHEN

by Prue Leith and Peta Leith £25/Jarrold price £20

Feast Fave.

This colourful book boasts 100 delicious vegetarian (42 of which can be made vegan) recipes from Prue Leith - the founder of Leith’s School of Food and Wine, chef and Bake Off judge and her niece Peta Leith, a former pastry sous chef at The Ivy and lifelong vegetarian. This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include slowroasted tomato and goat’s cheese galette; black bean chilli with lime salsa; blackberry and lemon pavlova and stone fruit streusel cake.

THE VEGGIE CHINESE TAKEAWAY COOKBOOK

by Kwoklyn Wan £15

Following the success of The Chinese Takeaway Cookbook, The Veggie Chinese Takeaway Cookbook offers more than 70 meat-free recipes, most of which can easily be made vegan, all made by Kwoklyn Wan, brother of TV celebrity Gok Wan. Both boys grew up working in their family’s Cantonese restaurant in Leicester in the 1970s. Since then Kwoklyn has spent his life cooking in Chinese restaurants and knows how to make home recipes taste just like the takeaway. There are lots of favourites to try from tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels.

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THE PLAN BUY COOK BOOK

by Gaby Chapman and Jen Petrovic £15 This is the perfect antidote to haphazard supermarket shopping and a lacklustre menu that sticks on repeat! The Plan Buy Cook Book is divided into three parts. PLAN with the 4+2+1 formula (which aims to cut weekly cooking time in half), along with seasonal meal-plan suggestions and handy tips on how to store food. BUY with a guide to pantry and fridge essentials, how to shop and save, and eliminating food waste.

COOK with more than 80 simple, healthy and delicious recipes that even fussy eaters will love, from fast pad Thai to eat-and-freeze tagines, fresh barbecue salads and speedy sides. What’s not to like?

BEYOND THE NORTH WIND

by Darra Goldstein £25/Jarrold price £20

This is a glorious cookbook packed with recipes and stories from Russia. There are 100 traditional recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering and combining with contemporary ideas. Recipes include puff pastry pies stuffed with mushrooms and fish, seasonal vegetable soups, braised cod with horseradish, roast lamb with kasha, homemade dairy products like farmers’ cheese and cultured butter, pickles, preserves and infused vodkas. The photography is particularly enticing.

DIARY DATE

April 23 - Don't miss a special evening celebrating the limited edition book, Jarrold 250 Years: A History, by Pete Goodrum. Pete and Caroline Jarrold will be in conversation with former Jarrold book buyer Chris Rushby at The Pantry restaurant on the third floor at 6pm for a 6.30pm start. Tickets are £5.

Tickets are available in store or online at www.jarrold.co.uk

TWOCHUBBYCUBS THE COOKBOOK

by James and Paul Anderson £20

After appearing on ITV’s This Time Next Year in 2019, James and Paul Anderson lost over 18 stone together.

TwoChubbycubs refers to their popular slimming blog. This debut cookbook has 100 recipes of filling food and mini-blogs to make an entertaining compilation of slimming meals that are tried and tested to help you lose weight - and keep it off.

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

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

UPCOMING BOOK & AUTHOR EVENTS

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

Free From

Turn up the heat THIS MONTH OUR FREE FROM RECIPE WRITER SARA MATTHEWS HAS A SPICY DISH FOR VALENTINE’S - AND COOKIES! www.sarabynature.co.uk

SA

RA is t co rain a qu nsu er, al de ltan foo ified d vel t , foo ope recip r d w an e rite d r

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BEETROOT AND BLACK BEAN CHILLI This is a warming and colourful twist on a classic recipe. The earthy flavours of the beetroot complement the spices in this delicious chilli which is a perfect midweek meal to warm these cold winter days.

VE

S

450g of fresh beetroot, peeled and diced; 1 sweet potato, peeled and diced; 1 red onion, chopped; 1 red chilli, deseeded and finely chopped; 2 cloves of garlic, crushed; 2tsp of ground cumin; 2tsp of cumin seeds; 2-3tsp of chilli powder, depending on heat preferred; 2tsp of smoked paprika; 1tsp of nigella seeds; 2 x 400g tins of chopped tomatoes; 1 x 400g tin of black beans; handful of chopped fresh coriander; zest and juice of 1 lime; salt and pepper to taste; natural plant based plain yogurt

4

SER

Pre-heat the oven to 180°C. Line a roasting tin with parchment paper, add the chopped sweet potato and beetroot and roast in the preheated oven for 30-35 minutes until slightly tender but not completely soft, as you do not want it to break down in the chilli.

In a large pan, add the onion, chilli, garlic and a splash of water and cook until soft.

Add a splash of water at a time if they begin to stick to the pan. Once softened, add the spices, nigella seeds, cumin, cumin seeds, paprika, chilli powder, and stir to combine. To the spice mix add the cooked diced sweet potato and beetroot, stir to coat in the spices and cook for 2-3 minutes.

Add the chopped tomatoes and drained, rinsed black beans and lightly simmer for 15-20 minutes. A few minutes before you are ready to serve add the lime zest and juice and chopped fresh coriander, stir through.

Serve with a dollop of natural plant-based yogurt and slices of fresh or pickled chilli.

It is delicious with rice, quinoa or a jacket potato for a healthy nutritious meal.

The flavours get more intense with age, and this can be stored for 3-4 days in the fridge or frozen.

CARROT CAKE COOKIES

Makes 16

These healthy but tasty cookies have all the flavours of carrot cake in a cookie. They are super easy to make, contain fruit and vegetables but no oil or refined sugar.

100g of gf oats; 100g of plain gf flour; 50g of grated carrot; 40g of sultanas; 30g of chopped walnuts (leave out if you want nut free cookies); 4tbsp of maple syrup; 1 banana, mashed; 2tbsp of seed or nut butter (use seed butter if you want nut free cookies), the butter is best warmed slightly to make it easier to combine with the other ingredients; 1tsp of bicarbonate of soda; 1tsp of baking powder; 1tsp, heaped, of cinnamon Pre-heat the oven to 180°C and prepare two baking sheets with parchment paper.

In a large mixing bowl, add the flour, oats, grated carrot, sultanas, walnuts, baking powder, bicarb, cinnamon and mix until combined.

Then add the mashed banana and warm seed or nut butter. Combine, the mixture will be crumbly, so you may want to use your fingers to rub all the ingredients to thoroughly combine.

Add the maple syrup and mix to make a sticky dough.

Roll into 16 balls (roughly a heaped tbsp each), then flatten onto the prepared parchment to make cookie shapes.

Bake your cookies in the oven for 12-15 minutes.

The cookies will be a little soft but will harden slightly once cooked.

Cool on a wire rack and store in an airtight container.

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SERVING LOCAL BUSINES SES FOR OVE R 40 YEARS

Fruit, vegetables, dairy & more

delivered to your BUSINESS including bespoke, hand-prepared vegetables

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

COLUMN

Nutrition CATHERINE JEANS

|

Goodness ness OUR NUTRITIONAL EXPERT CATHERINE JEANS IS URGING US ALL TO LOVE OURSELVES THIS MONTH WITH THE HELP OF SOME NOURISHING FOOD IT SEEMS OVER THE PAST DECADE that nutrition has got a bit too complicated, and all too often in clinic I see people who have lost their way with food. They feel in a continual battle over what to eat and are fed up with all the mixed messages out there. One week you’re told not to eat chocolate, the next week it’s good for you. Then along comes the next magic diet, but you find you can’t stick to the strict regime long term and end up piling on lots more weight. It’s no wonder people feel lost about what should be on our plates, made worse by the growing number of unqualified foodies giving us advice online!

So this February, I want to make things simple. I want to encourage you to ditch dieting, and simply give your body and mind some nutritious love by focusing on the good stuff you can add to your diet. Here are my top five tips on how to get in everyday goodness to give yourself some extra love.

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it up raw to make broccoli rice, use the stalks in soup and gently sauté it with garlic, fresh ginger and chilli for a zingy side dish.

3. KEFIR Have you got into kefir yet? You’ll see it on so many supermarket shelves these days, and this highly fermented yoghurt drink is packed with beneficial bacteria for your gut microbiome. Add a drizzle onto your oats, muesli or morning cereal, use it as a post-workout smoothie base or an afternoon snack with a sprinkle of cinnamon and slices of banana.

4. CIDER APPLE VINEGAR Brilliant for making dressings, this vinegar is great for supporting digestion and may even be helpful for those with inflammatory conditions. Choose a raw, unpasteurised cider apple vinegar that contains ‘the mother’ - the original ferment. I have a shot every morning in warm water – it keeps my digestion in tip top condition!

1. LOVE GREEN HERBS In the UK I find we’re all a bit conservative with our herbs.

We use just a few leaves, but we can use big handfuls of these amazing nutrient powerhouses. Flat leaf parsley is packed with calcium and iron; coriander traditionally has anti-parasitic properties and basil is full of polyphenols that feed your gut microbiome. Add a handful of leaves to your salads, chop up and throw over your food for extra flavour and use lots of coriander in your curries.

5. CROWD YOUR PLATE WITH LOVELY VEGETABLES Veggies feature heavily in the diets of those who live the longest on our planet, and have been associated with a reduced risk of many health issues, including various types of cancer. Even eating just one more veg a day can help improve your health, and it’s very simple for us all to do. How about some frozen veg heated up to add to your evening meal, some carrot sticks into your packed lunch or slices of cucumber in your sandwiches?

2. LOVE BROCCOLI! Broccoli is one of the most accessible superfoods. It’s been studied by various institutions for its anti-cancer properties and features in our house on most days! Blitz

This month focus on the things you can achieve and what you can add to your diet, this helps to simplify and make your goals much more achievable. Everyone can concentrate on one thing they can add each day!

FEBRUARY 2020

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GROW YOUR OWN

Bawdeswell Garden Centre

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THE GREEN PHARMACY KEVIN MORRIS OF BAWDESWELL GARDEN CENTRE FEELS THE LOVE FOR THE GREAT OUTDOORS www.bawdeswellgardencentre.com ALL YOU NEED IS LOVE is a phrase often spoken or sung, and with some truth attached to it! A world with love in it is a better place and, let’s face it, the world needs a lot of loving at the moment. But, when all seems overwhelming, we should seek comfort in feeling the love for and from the smaller things, the smaller places, the things important to us. I’m talking about our garden and nature - so it’s time to get back into the great outdoors.

February is a fantastic time of year to do this. It is a month that bridges winter and spring, waking us from the golden slumbers of January but lulling us into believing that the cold days are nearly over. One day bright and sunny, then, in a blink of an eye, six inches of snow are dumped on us all! The snowdrops don’t mind though, whether snowy, wet or unseasonably dry, they still make their annual appearance, offering us comfort in the knowledge that nature remains the constant in all our lives. There is something magical about spotting your first snowdrop of the year and, with daylight lasting a little longer each day, the signs of the coming spring become more noticeable. The crocuses and daffodils are sure to follow soon after, adding colour to nature’s palette!

The best way of witnessing this is, of course, to put on FEBRUARY 2020

your coat, hat and scarf and to get outside on your own Magical Mystery Tour. Not only will this enliven your senses but it is proven that stepping outside refocuses our minds away from life’s trials, tribulations and trivia, often enabling us to view things with a different perspective once we return indoors. Remember, it doesn’t have to be a Long and Winding Road that you take - a short, sharp blast of fresh air and nature is often all it takes to replenish the soul, especially after a Hard Day’s Night.

Just pottering around the garden is also good - if the ground isn’t frozen or too wet then you may get the opportunity to give your garden a little bit of pre-season love. Check those bird feeders too, as our feathered friends are beginning to get frisky so need feeding up before embarking on some Love Me Do action! And don’t forget to leave food for the ground feeders such as robins, wrens, sparrows and blackbirds. Take time to watch them and you’ll be amazed how relaxing this can be.

But remember, the joy of all this is taking a moment and doing ‘your bit’ - feeling the love for your garden, your ‘patch’, your life. Some call it The Green Pharmacy, others The Natural Health Service, and others just nature.

And, of course, we all love the Beatles!

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Garden Rooms

Conservatory Insulation

Conservatory Roofing Systems

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

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

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

Orangeries

Garden Offices

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

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

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

www.gardenroomdesigns.co.uk

www.bawdeswellgardencentre.com

All You Need is Love

...for your garden! ...for nature! ...for life!

FOOD HALL LICENSED RESTAURANT PLANTS FURNITURE TOYS CLOTHING BOOKS GIFTS Norwich Road, Bawdeswell, Dereham, Norfolk NR20 4RZ Tel: 01362 688 387 ... more than just a garden centre!

THE PARELLA

COLUMN

Interiors

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Lighten Up TIME TO

WHEN YOU’RE REDESIGNING A ROOM, IT’S EASY TO THINK OF COLOURS, FURNISHINGS AND FLOORING BUT EVEN IF YOU GET ALL OF THESE RIGHT, POOR LIGHTING CAN LET YOU DOWN, SAY CLARE BULLER AND CHARLOTTE FAWKES OF NORWICH-BASED DOVETAIL INTERIORS

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Instagram - @dovetailinteriorsnorwich or www.dovetail-furniture.co.uk

IGHTING IS A KEY ELEMENT OF A ROOM - it creates a mood and atmosphere, it changes the personality of the space and can make design features come alive or even help to zone areas in open plan living. Lighting should be thought about in a layering approach - general, task, mood - so plan ahead with your lighting scheme to get the best out of your room.

Look at different heights of lighting from floor to ceiling, corner to corner, are there any architectural features that need highlighting, artworks that could be accentuated, dead areas that could be enhanced? What needs direct and indirect lighting? Here are some easy and inexpensive ways to change the light in your room that can help adapt a space from daytime to night, or add depth and interest to the space.

• DIMMERS - An easy and inexpensive way to give you flexibility for different times of the day - family mealtimes need a different atmosphere and light level than an intimate dinner.

• BULBS - Use warm white coloured bulbs in your lighting as bright white has too much blue and makes a room feel cold and stark.

FEBRUARY 2020

• UP-LIGHT - Soften dead corners by using a hidden up-light, maybe with a plant in front of it (just check for cobwebs first).

• LAMPS - Don’t rely on a single pendant light - it’ll create one patch of light with dead areas around it. Floor lamps and table lamps change up the heights and help with the layering by creating pockets and pools of interesting light.

• SIZE - Think about style and scale of the lights in the room - maybe a large statement light over the dining table or in a hallway? It can help pull together a colour scheme too.

• FLOOR SOCKETS - Consider floor sockets if possible - in open plan living you won’t have trailing cables everywhere and this allows you to have lamps where you didn’t think possible.

• BE EXPERIMENTAL - Under furniture, behind mirrors, fireplaces and recesses.

COME IN and use our design service to discuss your lighting scheme and you’ll always have an atmosphere to enhance and complement whatever mood you’re in.

THE ALBA NY

• KITCHENS - Ceiling spots for day times and tasking (but avoid too many and the measles effect!) but have under cabinet lights for evening tasks and create a softer, quieter atmosphere.

• FIXTURES - Coordinate light fixtures but don’t match them all from the same range - this looks uninteresting and lacks character.

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Gadgets & Gizmos

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RISE AND SHINE HERE’S WHAT YOU NEED TO HELP YOU CREATE A PERFECT BREAKFAST IN BED ON VALENTINE’S DAY

Alessi Roost double egg cups

£28, John Lewis www.johnlewis.com

Nescafé Dolce Gusto Infinissima coffee machine

£49.99, Roys www.roys.co.uk

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www.feastnorfolkmagazine.co.uk

Oxo Good Grips 3-1 avocado tool

Russell Hobbs four-rack toaster

£6.99, John Lewis www.johnlewis.com

£79.99, Roys www.roys.co.uk

Sage 3X Bluicer Pro Blender and Juicer

Smeg Kettle

£349.99 www.sageappliances.com

£129.95, Bakers and Larners www.bakersandlarners.co.uk

SHOP FRONT

Mrs Clarke's General Store

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FRESH BEGINNINGS FORMER BALLET DANCER AND BACKING SINGER ALICIA CLARKE IS SURPRISED TO FIND HERSELF A SHOPKEEPER. BUT SHE WOULDN’T HAVE IT ANY OTHER WAY! Find Mrs Clarke’s on Facebook and Instagram FOR THOSE NOT FAMILIAR WITH US, Mrs Clarke’s General Store is on Harleston High Street. We have two sides to our shop: one offers an eclectic mix of treasures for you and your home, and the other is our coffee bar, serving delicious coffee and tasty light bites from our fabulous local foodie artisans.

I’m not entirely sure how it has happened, but Mrs Clarke’s is six months old already. It is surprising where time goes, but even more surprising is finding myself the owner of a shop in the first place, and now writing a column in a foodie magazine. It certainly wasn’t in any semblance of a life plan (a lifetime ago I started my career as a ballet dancer). But that’s the wondrous mystery of life isn’t it?

Sometimes you just never know where one adventure will lead you.

But back to the shop where we are looking forward to the spring. We have lots of new, exciting brands and stock, and we are thrilled with the top trends for 2020 which include English eccentric florals with dark colours which is my absolute default. I love a moody dramatic room, with dark walls with texture and clever lighting.

Another trend encompasses the pure joy of staying at home. It’s the new staying in: JOMO, the Joy Of Missing Out. To stay in your beautiful home, making it cosy and your favourite place to be, whether for dinner parties or time on your own.

I’m nearly always at the shop these days and always up for a good natter, happily swapping ‘life and its adventure’ stories with customers. Many of mine come from a catalogue of surreal events from my previous life including a bizarre ‘romantic’ Wimbledon date with Jerry Springer, or when I forgot the lyrics as a backing singer for Cher, live on TOTP! And now with new adventures in antique searches, I do find myself in the oddest of situations at times!

It would be great to see you in the shop for a coffee and chat over interiors and treasure hunts or about the adventures you’re having! You are always welcome.

FEBRUARY 2020

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PHOTO ESSAY

Barrett's Bees

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Honey Honey THIS MONTH PHOTOGRAPHER KEIRON TOVELL CAPTURES THE WORK OF ADNAMS’ BEEKEEPER STEVE BARRETT

PHOTO ESSAY

Barrett's Bees

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D

ID YOU KNOW that as well as producing copious amounts of real ale, Adnams also produces its own honey?

The supplier is Steve Barrett, of Barrett’s Bees, who has been a ‘barefoot bee-keeper’ since he was a schoolboy in the late 60s, and then took it up seriously after retiring from Suffolk Police and joining forces with Adnams.

It was back in 2014 that Adnams set about doing its bit to help the honey bee. Bees worldwide are under threat following decades of indiscriminate pesticide use; farming and land-use practices destroying the insects’ habitat and food sources, as well as virulent diseases and pests.

Steve has long since been a fan of Adnams and its sustainability practices, and so, with his expertise in finding a new home for rescued bees, the company started off by rehoming two hives of honey bees at the eco-friendly distribution centre in Reydon.

A couple of years later, guests at The Swan Hotel in Southwold were enjoying local honey with their breakfasts.

THE WELLS CRAB HOUSE SEAFOOD RESTAURANT WWW.WELLSCRABHOUSE.CO.UK 01328 710456

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

Veg boxes, Hampers and Gift Certificates.

Walsingham Abbey Pop-up Café Every weekend throughout February

Walsingham Farms Shop Guild Street, Walsingham tel: 01328 821877 Norwich Market, Row F, Stalls 124 & 125 tel: 01603 621966

E IN OW NT S N N LE G KE VA KIN G TA O N BO BEI

v in re ouc clu Abb de h d e em er es y a ab fro a fr dm le m ee iss w ou h io ith r ot n an farm dr in y pu sh k rc op ha , se

We are open Monday to Saturday 9.00am to 5.30pm

Spring has sprung in Walsingham

After admiring the snowdrops at the Abbey why not enjoy coffee and a snack at our pop-up café, or pay a visit to our farm shop in Walsingham, selling the finest locally produced Norfolk food.

Pasta, Bar and Kitchen Specialising in freshly made pasta, with an onsite deli, packed with Italian specialities, such as sauces, sweets, Sicilian pastries, extra virgin olive oil and more.

Don’t miss our Italian Cocktails!

Al Dente, St Giles Street, Norwich Opens seven days a week www.aldentenorwich.co.uk

walsingham.co

STEPHEN DUFFIELD

PHOTO ESSAY

Barrett's Bees

| Nowadays, there are 30 hives and five apiaries, running along a ‘bee corridor’ from Pakefield, where Steve is based, all the way through to Reydon, taking in other Adnams suppliers along the way, such as Henstead Marsh Beef, and The Penny Bun Bakehouse. ‘We’re like a big family,’ says Steve. In total, between a quarter and half a tonne of honey is produced a year.

Not only does Steve care for the beehives but ‘all of the beehives are made from scratch by me. They are all Adnams’ branded hives and look like little beach huts.’ So expect them to be painted in the trademark pink and blue (and even Ghost Ship blue).

Head chef of The Crown in Southwold, Stephen Duffield, has also trained to be a bee-keeper and uses the honey in his recipes. ‘Mr Barrett’s honey mousse’ and cut comb honey (nice with cheese, apparently) are often found on the menu and the pair have become good friends.

Steve loves what he does. As he says: ‘I make everything to do with the honey.’ On the day of the photo shoot, Steve was pleased to spot the queen bee, and Keiron was not so pleased to get stung at the end of it all!

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

BUTCHERS • deli • takeaway 90 years in business

HIGH WELFARE, LOCALLY SOURCED AND FREE RANGE MEATS - ALL AVAILABLE ONLINE, TOO!

NORFOLK FOOD AND DRINK CHAMPIONS

TAVERN TASTY MEATS Service built on tradition and trust

DATE NIGHT STEAK NIGHT All our meat is reared in Norfolk and matured for a minimum of 21 days.

177-179 Plumstead Road, Norwich

Tel 01603 434253 www.archersbutchers.com

The Street, Swafield, North Walsham NR28 0PG T: 01692 405444 | www.taverntasty.co.uk

FA

V

O

U

R

IT

E

D.A. BROWNE & SON CHER FAMILY BUT

HIGH C LASS

✮✮✮✮✮✮

Local Matured Beef Steaks for Valentine's ✮✮✮✮✮✮

Spring Lamb Available for Easter ✮✮✮✮✮✮ Proud purveyors of our own cured gammon and bacon Over 30 flavoured sausages available

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

Diss 29 St Nicholas Street 01379 642105

Harleston 35 The Thoroughfare 01379 852235

www.dabrowne-butchers.co.uk

, m 6p ek to we m a 8a ays en n d Op eve s

Join us for a one to one butchery course with our brilliant butcher, Paul.

The course will include a chance for you to purchase the meat you have worked on during the course to take home and fill up your freezer! Rare breed pigs, knife and butchery skills, own aged beef, lamb, game and goat.

We are a ‘cow with calf’ dairy, butchery and farm shop in South Norfolk, specialising in raw Jersey milk, milkshakes, cream, butter and much more, including milk-fed pork and deli products.

OLD HALL FARM. NORWICH ROAD, WOODTON NR35 2LP TELEPHONE 01508 333110 | OLDHALLFM@GMAIL.COM | WWW.OLDHALLFARM.CO.UK

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

CALL NOW 01603 716200

FREE site surveys & quotations

CHIMNEY SWEEP SERVICE ALSO A V A ILABLE

Anglia woodburner centre offer a wide range of wood & multifuel stoves. Come and see over 40 stoves on display in our showroom.

Unit 9, Church Farm, Main Road, North Burlingham, Norfolk NR13 4TA

www.angliawoodburnercentre.co.uk

QUOTE ‘FEAST’ FOR 15% OFF ALL MAIN DEALER STOVES

INTRODUCING EVENTS AT THE OLD RAM IN 2020!

An Evening of Norfolk Ghost Stories & Tales of Murder February 28 - 7:00 pm - 8:00 pm

Come and join us for an evening of Norfolk Ghost Stories and Tales of Murder with our county’s Master of the Macabre – Mr Neil R. Storey Just £6.00 per person to include a glass of house wine (175ml), a pint or a soft drink.

BOOK NOW FOR MOTHER’S DAY

Friday 14th February, 7.30pm

Valentine’s

Night

with vocalist

- Sunday 22nd March We’ll be serving our delicious Roasts, plus our Main menu 12-7pm.

KITTY COLLINS Favourite love songs and a romantic menu

Old Ram Coaching Inn | Ipswich Road Tivetshall St Mary Norfolk | NR15 2DE t. 01379 676 794 e. relax@theoldramnorfolk.co.uk w. www.theoldramnorfolk.co.uk

Store, organise and distribute your promotional photographs on

www.pix4pr.com

It is FREE until the end of March So why not give it a go?

email: info@pix4pr.com

phone: 07771 349 316

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

COLUMN

|

Rise

ON THE

AS FEBRUARY IS THE MONTH OF LOVE, I WANTED TO WRITE ABOUT ONE OF MY MANY PASSIONS - BREAD, SAYS JARROLD EXECUTIVE CHEF NICK HARRIS

B

READ IS THE FOOD OF LOVE; the smell of freshly baked bread can stimulate the senses, it is comforting to eat, and it is perfect to share. For me bread evokes memories of my grandma’s saffron loaf, which was a bit similar to brioche and shaped like a Chelsea bun, and it was delicious.

Now bread is becoming part of the heart of the kitchen at Jarrold, as we will be baking our own bread in-house for all our restaurants and the Refectory at Norwich Cathedral. Heading up our new bakery is Aaron Proctor from Norwich bakery Pye Baker. He brings with him a wealth of artisan bread making experience so that we will be able to offer you freshly baked breads every day.

We are looking to serve all types of bread in our eateries and the plan is to eventually sell fresh bread in our Deli. One of my favourite breads of the moment is Ryebread, which is a food trend at the moment. Rye is a great source of fibre, vitamins and minerals, plus antioxidants, so it is perfect for those looking to eat more healthily.

I also plan to add yeast cakes to the menu. These are a great option for brunch and perfect for tearing and shar ing – ideal for Valentine’s Day. THE BAKERY at Jarrold is open now and you can experience Jarrold Own Brand bread in all restaurants. Freshly baked bread will also be available from the Deli for you to take home very soon.

FEBRUARY 2020

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www.jarrold.co.uk

Nick Harris

COLUMN

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Why do we cook?

Able Community Care

ANGELA GIFFORD OF ABLE COMMUNITY CARE EXPLORES OUR RELATIONSHIP WITH FOOD AND COOKING COOKING FOOD has been an activity that has been taking place for a very long time. Research has found evidence that an early human species was cooking food on campfires 1.5 million years ago. Coming closer to our own existence, evidence has been found of cooking pots with scorch marks and soot on the outside of the pots, pointing to being used for cooking, in China, 20,000 years ago.

What was and is the fundamental reason to cook?

The first positive reason to cook was and is to safeguard health by killing germs and parasites. It is likely that our ancestors found that cooking food made it more digestible and pleasant to eat.

In 2020, is it now necessary to cook? All shops, from the largest supermarket to the smallest grocery shop, sell ready meals. No preparation needed, a wide diet choice, very little mess and, after a few minutes in a microwave, a meal is ready to eat.

The number of food takeaways continues to rise, with almost 60,000 outlets delivering or preparing food for collection.

So why do people want to cook? Cooking is a pleasurable activity. It can be relaxing, satisfying and, for many, the saying ‘the kitchen is the heart of the family’ still indicates cooking for family and friends.

For older people and individuals with a disability who have reduced dexterity, it is now easier to prepare and cook meals then it has been in years past.

Kitchens can be personalised for disability. They can be wheelchair accessible, have adapted worktop heights, appropriate ovens, sinks and cooking appliances, all easily available to help a person wanting to cook.

Reduced dexterity can make it more difficult to cope with fiddly activity. Cutting vegetables with a sharp knife can easily lead to accidents. However, it is no longer necessary to chop onions (and cry!), cabbages, sprouts, mushrooms, leeks and other vegetables, all of which are available pre-chopped/cut from both fresh and frozen counters of supermarkets. Modestly priced tin openers and jar openers offer efficient, quick ways to open jars and tins, and smaller kitchen equipment is available with adapted handles, lightweight, balance features, etc.

How food is presented also adds to its attractiveness and, in addition to the wide range of plastic tableware, it is possible to buy adapted crockery in china and attractive cutlery.

There are some people who do not wish to cook, either from choice or circumstances. Able Community Care supports people throughout the UK who no longer cook for themselves. Part of the support they and their families ask for, is freshly cooked meals, decided on by having a chat about what is fancied for that day or what needs to be prepared for specific diets or cultural reasons. You could call it ‘second-hand cooking’ with the individual being cared for, still in charge!

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

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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

What would your advice be to home chefs who buy professional kitchen gadgets?

More and more professional gadgets are now being made available to consumers, but having the equipment won’t help you recreate restaurant-type food unless you really know how to use them: professional chefs get specific training on each new piece of equipment.

Some of them are also hugely expensive – things like a Thermomix, which costs more than £1000 with all the attachments. Most home cooks who have these only use them as blenders, which is using less than 10 percent of their potential – you may as well just buy a decent quality home blender.

FEBRUARY 2020

www.rogerhickmansrestaurant.com

What’s the most romantic meal you have ever had?

Two come to mind. The first was when I was 23, and my girlfriend at the time was working in New York. I flew over and met her at a restaurant called Gotham Bar and Grill on 12th Street, just off 5th Avenue.

It was one of the first American restaurants to hold a Michelin star, and I was skint at the time, so it was a big deal. It’s modern French cuisine, and I still remember each of the dishes – I can still taste the scallops with baby gem lettuce and caviar.

The second memorable romantic meal was at The Square in Mayfair in London. This was while I was head chef at Adlards more than 15 years ago.

It is still one of the best meals I have ever had, and again I remember every dish: lamb with shallot purée and burnt shallot, and fig tart with thyme ice cream were two standout dishes. The meal was memorable, but so was the whole experience, in a lovely setting.

That said, for the most capable home cooks who are prepared to learn how to use these kind of gadgets properly, they will help you create better dishes – but only if you have the talent to add to the mix as well.

What do customers do that annoy you the most?!

Obviously, we love all of our customers and never find them annoying! That said, parties who turn up an hour late for a booking and then complain about having to wait are unfortunately rather too common. We stagger reservations across the service so that the kitchen can work efficiently; if everybody then comes in at 8pm regardless of what time they have booked for, it’s very difficult to serve them at a level that we all want to.

The other thing which can be a bit irritating is customers asking when I’m going to get a Michelin star. I know it’s meant in a flattering way – that they think I am worthy of one is really nice – but when you are asked several times a week it can be a bit frustrating. Particularly as the answer is completely out of my control.

IF YOU HAVE A QUESTION FOR ROGER, send it to sarah@feastnorfolkmagazine.co.uk

nline Recipe OP L U M , IA V IC T O R D H IO A N P IS T A C A L V A N IL ECAKE CHEES

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O T E ID U G L IA T N E S S E YOUR

K N I R D D N A D O FO IN NORFOLK VISIT OUR NEW LOOK WEBSITE FOR THE BEST RECIPES, EATING OUT REVIEWS, HOLIDAY IDEAS, FOOD EVENTS, INTERVIEWS, AND GREAT COMPETITIONS. DON'T MISS OUR DIRECTORY OF LOCAL PRODUCERS, HOTELS, BREWERS, GIN MAKERS, HOLIDAY COMPANIES AND MORE.

www.feastnorfolkmagazine.co.uk

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ONE STOP RESOURCE FOR LO V E R S OF GREAT FOOD AND DRIN K www.feastnorfolkmagazine.co.uk

COLUMN

Rachael Parke

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MUM'S THE WORD WILL OUR FRONT OF HOUSE CHAMPION, RACHAEL PARKE, GET A DAY OFF ON EITHER VALENTINE’S OR MOTHER’S DAY? OF COURSE NOT, BUT SHE STILL WOULDN’T HAVE IT ANY OTHER WAY! www.number-29.com

H

AVING WORKED in the hospitality industry for more than 30 years it’s fair to say my three beautiful girls, aged 22, 17 and 12, have only ever known their mum to work unsociable hours including nights and weekends.

Like many working parents, I have had huge guilt trips over the years - with my work commitments often taking over the commitment I have as a mum.

I love my children but being an at-home mum was neither a financial option nor indeed a personal one - I can’t cook, I don’t thrive on cleaning the house and I was never a great social butterfly at the school gates and enjoying 9am coffee mornings!

In our industry, our busiest periods seem to fall at some of the most inconvenient times as a parent: school holidays, Christmas and weekends - the times our children require the most care. Both my husband Jeremy’s parents and my mum would often have all the fun with the children, what with horse riding, school plays and weekends away, and this was hard as we felt we were missing out on the vital parts of our children growing up.

For those who have met my children, though, I can’t be all bad! All three understand the importance of working, responsibility, and independence, and all three are very sociable - I feel these important life skills have been gained from growing up in a restaurant environment, so would I change anything? Of course I would! I have an addictive nature and commit myself fully to anything I set my mind to, strive for excellence and wish to exceed in my role as a front of house manager, but I truly wish I could have disciplined myself to a better work/life balance, and on my FEBRUARY 2020

days off put away the devices but, like a lot of us, can’t.

Now, with an increasing shortage of chefs and front of house, employers are having to meet the demands of new employees, which increases the pressure on us ‘old school die hard types’ picking up all the unwanted shifts.

However, the hospitality industry is a really positive industry to work in as a parent - being a 24-hour, seven days a week industry means rotas can normally accommodate personal requirements, with positions in reception, offices, housekeeping, bar, or restaurant, as night porters or chefs - hours are available day or night.

It is also a great place to switch off from your parental commitments, in a very social environment.

As we approach two huge dates in the restaurant calendar, Valentine’s Day and Mother's Day - and like the last 20 plus years, I am certain Jeremy will not be treating me to a wonderful candlelit meal as we serve 80 guests a seven-course taster menu - my plan is to smile sweetly at my employer and team and hope for the first time ever that I spend Mother’s Day with my children, especially as it’s a double celebration - Marlie turns 13!

Whatever happens, though, as February and March focus on the love of our partners and our mums, remember sometimes that popping down your devices and sharing a few quality moments is the only gift you really need to share.

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You know you want it.

Now’s the time to do something about it. The perfect opportunity to make that change and be part of a bold new hospitality brand set to challenge the conventions of country hotels.

The Harper is a contemporary take on the country escape, opening this April in North Norfolk. We’re assembling a team of hotel pros to help us achieve our vision. It’ll take a special talent to make it happen, but the pay is competitive and the opportunities are many. If you’ve got it, we’d like to hear from you.

Email: work@theharper.co.uk with your CV by 20th February 2020.

32 rooms and a private bar, spa and restaurant stay@theharper.co.uk | theharper.co.uk

FEATURE

Chef East

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East Look

THERE’S A NEW EAST ANGLIAN CHEF AND FOOD PRODUCER COLLABORATION IN THE REGION, REPORTS EMMA OUTTEN www.chefeast.org.uk

I

F YOU’RE A CHEF or a food producer based in East Anglia you might be interested to know that there’s a new region-wide organisation to help you network – and raise funds for charity in the process.

Chef East aims to bring together the region’s leading chefs and artisan producers as well as professional foodies, and already has two supporters’ lunches under its belt, the latest taking place at The White Horse at Brancaster Staithe, part of Anglian Country Inns, where head chef Fran Hartshorne cooked for her culinary peers.

Having initially launched in Aldeburgh last year, Chef East brings together like-minded professional foodies and chefs to network over a feast of local food and drink whilst fundraising for good causes. Friends of Chef East, a community interest company, will organise a bi-monthly lunch and other benevolent initiatives and in return their supporters become donors to the Chef East charitable fund, hosted by the Norfolk Community Foundation, which makes grants to East Anglian charities working to help community and welfare needs.

FEBRUARY 2020

Stephen David, former executive chef of The Hoste in Burnham Market, is one of three Chef East directors the other two are Simon Tooth and Glyn Williams.

He explains: ‘Our aim has been to expand on the occasional activities we’ve organised over the past two decades for fellow chefs and foodie friends, inviting them to socialise and to showcase both the delicious local produce and the great cooking coming out of the region’s kitchens alongside other epicurean discovery such as foraging and wine tasting.

And at the same time to use our rather privileged position to raise funds for those less fortunate in the region. We have had such a great response, from when we first mooted the idea to a cross-section of chef and producer friends, and then hosting a launch at our MackenzieDavid Events kitchens at Aldeburgh Yacht Club.’

At The White Horse, over a welcoming aperitif of fine Norfolk fizz, courtesy of Humbleyard Vineyard near Mulbarton, we tucked into plump Brancaster oysters, donated

by Cyril and Ben Southerland and Richard Loose; Staithe Smokehouse smoked salmon, complemented

by Humbleyard Pearl Pink Rosé; Norfolk Perfick Pork tenderloin, served with dry sparkling cider from Drove Orchards; zesty lemon tart partnered with Adnams limoncello; and then Baron Bigod cheese made at the Crickmore family’s Fen Farm Dairy in Bungay, along with one of the Nye family’s own real ales, Malthouse Bitter, bottled by Brancaster Brewery.

I tried the vegetarian options: harissa carrots with feta, dukkha and sherry raisins, for starters, and roast cauliflower orzo, aged parmesan and truffle oil, provided by Barsby Produce of King's Lynn, for mains.

Plus there were also chilled spritzers from Norfolk Cordial or Hopsta alcohol-free beer, for the drivers among us.

Stephen adds: ‘Our first formal supporters’ lunch at The White Horse in Brancaster Staithe was a great success and there was much excitement at our announcement that we have been invited to host our first event of 2020 at Tuddenham Mill, the highest-scoring Suffolk restaurant in the Good Food Guide. We can’t wait!’

Glyn adds: ‘If chefs, artisan food and drink producers or professional foodies would like to know more about Chef East, please get in touch.’

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City College

|

BROADEN YOUR HORIZON

CITY COLLEGE NORWICH LECTURER TIM GREYSON VALUES THE GAP YEAR HE SPENT TRAVELLING AS IT GIVES HIM A WHOLE NEW PERSPECTIVE ON TEACHING HOSPITALITY, TRAVEL AND TOURISM. EMMA OUTTEN REPORTS www.ccn.ac.uk

Sydney Harbour where one chef did ‘incredible’ things single-handedly with the help of three ovens, and a fine dining hotel on the West Coast. On boat trips, they’d take a fishing rod and catch fish that would go straight on the barbie. ‘I don’t think I’d experienced fish as fresh as that,’ he says. Finally, in North America, he immersed himself in the coffee culture and developed a real taste for the beverage for the first time.

Tim returned from his travels in 2009 and started working at the College of West Anglia in King’s Lynn, realising that his role to play in hospitality was ‘trying to encourage young people to have passion and drive for the industry.’

He has been a lecturer at City College Norwich since 2011, and his travels have certainly influenced his style of teaching. Whilst flying the flag for living and working in Norfolk, he also encourages students to travel the world.

‘I always reflect on my experiences with the students,’ says Tim, ‘and always try to encourage them to experience new things.’

THIS MONTH sees the start of themed dinners organised by the Level 3 Hospitality Supervision and Leadership group. The theme is dining through the decades - from the 1920s to 1999 – and the first one takes place on February 13.

TIM GREYSON

TRAVELLING AROUND the world in his 20s means that lecturer Tim Greyson can bring something extra to the table when teaching at the internationally renowned Hotel School at City College Norwich.

The ‘King’s Lynn boy’ has been involved in the hospitality industry from a young age, starting off by selling ice cream at Searles Leisure Resort in Hunstanton; working his way up to front of house at The Ffolkes at Hillington; moving on to The Crown Inn at Gayton before becoming manager at The Dabbling Duck in Great Massingham.

‘Hospitality was something I fell into’, says Tim, 37, who had initially wanted to be a physiotherapist. However, by his mid-20s he got the wanderlust: ‘I wanted to leave Norfolk and explore the world; take a year out and go travelling. I went to Asia and did the whole backpacking thing; then Australia, New Zealand and North America.’

In Asia, the food left a deep impression on him - even the modest chicken and rice dish he picked up for next to nothing at a roadside stall in Borneo. He even took classes out in Thailand to learn more about the cuisine. ‘What I wanted to bring back from that was how to make dishes authentically and not just out of a jar or a packet.’

Whereas in Australia he was particularly impressed by the high standards of food service. Whilst there he worked on a dive boat on the Great Barrier Reef; a ‘little café’ in

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

C CO O LL U UM MN N

Adnams Name

|

DRY FEBRUARY DID YOU GET SO MUCH OF A TASTE FOR DRY JANUARY THAT YOU'RE THINKING OF CONTINUING INTO FEBRUARY? ADNAMS BREWERY IN SOUTHWOLD HAS JUST THE RANGE FOR YOU ADNAMS MAY BE A MUCH LOVED traditional brewery

(nearly 150 years old!), but it certainly takes a modern approach when it comes to innovative new products and production methods.

So much so that, if you’re thinking of continuing on from dry January, want to make healthier choices or just want to try something new, Adnams range of low and no alcohol drinks are a fantastic option. They do low alcohol differently, using innovative methods: making a full strength and flavour version, then filtering out the alcohol while leaving in all the taste.

Ghost Ship 0.5% is brewed this way and has made quite a splash, winning Gold at the World Beer Awards 2019. It has all the same flavours and aromas as Ghost Ship 4.5% but is no apparition, treating pale ale lovers to 100% of the taste at 0.5% abv. Created to meet the rapidly growing demand for low alcohol beer, it’s available in bottle, can and on draft in pubs, and is brewed with pale ale, rye crystal and cara malts, using citra and a blend of other American hop varieties to create hauntingly bold citrus flavours. The beer has a lemon and lime aroma that perfectly complements the aromatic taste of spicy Thai and Indian foods.

With no compromise on taste, Ghost Ship Alcohol Free is a mere 21 kcal per 100ml providing a low alcohol, great tasting beer for those counting calories or looking for an invigorating drink to celebrate the summer. It's also suitable for vegans!

Fergus Fitzgerald, Head Brewer at Adnams explains: ‘Over the past few years we looked at lots

of different ways of making low alcohol beers, the reverse osmosis method gave by far the best tasting beer. It allows us to brew and ferment as normal and then at cold temperatures remove the alcohol whilst leaving the other flavours of the fermentation in the beer.

It’s all very high-tech magic, allowing our Ghost Ship to sail away free from alcohol but remaining full of its original ­flavours and aromas.’

What is more, Adnams is waving hello to a new addition to the low alcohol family: Wild Wave Cider 0.5%, coming soon. The perfect blend of bittersweet and dessert apples that makes Wild Wave 5% so refreshing is reflected exactly in this low alcohol version. It’s also suitable for vegetarians, vegans and contains just 76 calories per 330ml can.

As for wine, Adnams launched its 0.5% wine range in 2018. The range contains three varietal wines from Spain that have all the delicious flavours found in wine but without the alcohol content: 0.5 Sauvignon Blanc, 0.5 Garnacha Rosé and 0.5 Cabernet Tempranillo, which are made using 'spinning cone' technology, which retains all the unique aromatic and fermentation flavours in the wine whilst removing the associated alcohol.

The upshot is, it is now possible to enjoy a low alcohol wine that actually tastes of wine, so these wines are perfect for those looking to reduce their alcohol and calorie consumption. Although the wines appear to taste a touch sweet without the alcohol, they contain about half the amount of calories found in a standard glass of 12.5% wine.

What could be sweeter!?

ALL ADNAMS BEERS, SPIRITS AND WINES are available in our stores throughout East Anglia and online at www.adnams.co.uk.

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COLUMN

Wine

|

Revisited MUSCADET

ANDY NEWMAN SAYS THAT JUST BECAUSE IT’S FALLEN OUT OF FASHION, WE SHOULDN’T TURN OUR BACKS ON MUSCADET

T

ndy has Three wines A is month has enjoyed th

Consumers moved on, and HERE CAN BE little doubt Muscadet fell out of favour. But as that mankind’s constant Skylark Brut Blanc de Blancs Cuve Close canny wine-lovers know, it is often desire for novelty is what www.chetvineyard.co.uk, £22 the unfashionable wines where great drives the world forward.

Made by Norfolk’s Chet Valley vineyard by value is to be found. And that is If some inquisitive Fred the Charmat method (the same as Prosecco), certainly true today for Muscadet.

Flintstone hadn’t got bored this is considerably more interesting than Made in north-western France, of his cave and started to its Italian cousin, with a fresh acidity and near the mouth of the mighty river wonder what lay outside, it’s entirely pleasing appley palate. It needs no further Loire, Muscadet is almost exclusively possible that we would still be living recommendation than to say it was the made from one grape variety: the troglodyte lifestyles, where the fizz served at the Feast magazine Melon de Bourgogne (I say almost epitome of entertainment would be Christmas party. exclusively, because up to 10 per cent drawing on the walls.

So we should resist the temptation Lustau Amacenista Oloroso ‘Pata de Gallina’ Chardonnay is permitted in generic Muscadet, something which is not to disparage the notion of fashion, Waitrose, £17.99 for 50cl bottle widely known). because it is the search for the next Much like Muscadet, Sherry is a resolutely Introduced by the Dutch in untrendy wine which therefore represents big thing which enables progress. tremendous value. This is a dry Oloroso, with the 1600s, Melon de Bourgogne As a middle-aged man, it is too a complex caramel/coffee/fig/date nose, is generally known simply as easy to look back to some mythical and a very long-lasting palate of toffee and ‘Muscadet’ nowadays, except in gilded era when everything was bitter orange.

Burgundy itself, where tiny amounts better; but that simply wouldn’t are still grown. It is a grape which be true. Although not every single Maynards 40 Year Old Aged Tawny Port resists cold weather well, so ideal for innovation hits the mark, progress Aldi, £34.99 the relatively northern and exposed has unarguably given us a more Very much a case of buy it when you see it, plains of the Atlantic coast. comfortable, healthier, more because at this price it doesn’t stay on the Recognising that their once prosperous life than ever before. shelf long: 40 year old tawny port from a modish wine was in danger of This is particularly true in the pukka producer, for less than half of what disappearing from wine lists wine world. It wasn’t that long you would expect to pay. Nutty, figgy, long completely, Muscadet producers ago that our choice of wine was and hugely complex, this is probably the started to get their act together extremely limited, the quality of best value bottle I bought last year. in the 1990s, drawing up stricter what we found in the bottle was by regulations, and experimenting no means guaranteed, and finding with new techniques such as barrel fermentation. The a bottle of something halfway decent meant spending the result today – if you buy carefully – is a white wine which is kind of money which made pleasurable wine-drinking the peerless for matching with seafood, and which can be had preserve of those with deep pockets. For everyone else, at fashion-free, wallet-friendly prices. there was much mediocrity, and a lot that was worse, such There are a few things you need to look out for on the as the abomination that was Piat d’Or. label. The first is the words ‘Sur Lie’. This means that the Unfortunately, our obsession with drinking the next big wine has spent the winter following its production on its thing has had the side-effect of consigning some wines ‘lees’, the deposits of yeast at the bottom of the fermenting which didn’t deserve it to relative obscurity. Whilst few will vat. Most wines are racked off their lees in case ‘off’ flavours shed a tear for Blue Nun, Black Tower or Mateus Rosé, the are imparted to the wine, but with Muscadet, leaving the fickle finger of fashion has also side-lined such delights as wine on its lees adds a certain richness and depth of flavour Sherry, Mosel Riesling and Muscadet. that just works.

In the 1970s and 1980s, no restaurant wine list was The second thing to look out for are the zonal without at least one Muscadet. If you were eating seafood, appellations. These come from a more defined area, and and, in particular, shellfish, it was the go-to wine: bone-dry, with stricter regulations, and the result is better, more fresh with an almost salty tang, and with an approachable interesting wines. The zone which most people will know alcohol level (Muscadet is the only table wine appellation in is Muscadet-Sèvre-et-Maine, which is the largest and France with a maximum permitted alcohol level of 12 arguably the best of the zonal ACs; Muscadet des Coteaux per cent). de la Loire and Muscadet Côtes de Grand Lieu are both So what happened to make it fall out of fashion? First, smaller but nevertheless interesting. demand started to outstrip supply, and, as a result, quality The most recent innovation has been the introduction fell. Too many Muscadets were being made with quantity of the Muscadet Crus Communaux appellation for the rather than quality in mind, with bland, anodyne, watery region’s top wines. With long lees ageing, these have wines resulting. At the same time, we were widening our the potential to improve with age (with almost all other horizons, discovering Sauvignon Blanc, Pinot Grigio and Muscadet, you should drink the youngest available).

Picpoul de Pinet.

FEBRUARY 2020

77

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Enjoy award-winning wines in the beautiful Chet Valley Vineyard this Valentine’s Day - the perfect gift for all year round.

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Celebrate Valentine’s Day with a bottle of Skylark 2017 sparkling wine, commended by both Decanter and the IWC, from £22 a bottle, or enjoy our champagne-style Horatio Brut Rosé 2016 for £28. Book a two-hour vineyard tour with wine maker John Hemmant and a wine tasting for £20 per person, or £60 for two people for the sparkling wine tour, both of which include cheese and charcuterie.

Make your visit to Chet Vineyard extra special by staying at our romantic hideaway, The Vine House, which is dog friendly and accessible for £130 a night.

More details and booking information is available on our website.

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A ROMANTIC BOLTHOLE

LOUISE WILSON FINDS A RURAL RETREAT - PERFECT FOR VALENTINE’S DAY - IN THE GLAVEN VALLEY IN NORTH NORFOLK www.norfolkcottages.co.uk

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STAYCATION

Thornage, Holt

HOLT

|

A

RELAXING BREAK doesn’t have to involve a long journey. Sometimes the best R&R is just around the corner.

So, despite living only a 40 minute drive away, we found ourselves a romantic retreat in Appletree Cottage, set in the pretty village of Thornage, and just a stone’s throw from the Georgian market town of Holt.

Bought in 2018, the owners, with the support of a local builder and his team, have lovingly restored and renovated this little hideaway in the beautiful Glaven Valley and we couldn’t wait to visit. We first visited it soon after the work commenced and we could not have imagined the beauty of the place now.

We arrived at the cottage, built in the 1850s in the traditional Norfolk brick and flint style which defines this part of the county, and instantly felt enveloped in its warmth.

Whilst retaining many original features, it has been transformed and brought bang up to date for 21st century living - with two sumptuous double bedrooms, a shower room with rainfall shower and underfloor heating, a cosy living room with the new addition of a wood-burning stove, plus a kitchen-cum-dining-cum-all round chill-out room.

This had the added bonus of full width doors stepping straight out into a courtyard, which, in the spring and summer, should be a sun-trap.

It is as well equipped as any home - from the well designed kitchen, where you could easily rustle up a full dinner party for four (not that we did!), to the remote heating system to keep the place cosy, to the super-fast Wi-fi, and multiple televisions, books, DVDs and board games - everything we needed for a short-break, or longer, is thought of.

FEBRUARY 2020

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COMPETITION

Barnham Broom

|

Romantic R&R THIS MONTH FEAST NORFOLK HAS TEAMED UP WITH BARNHAM BROOM TO OFFER ONE READER THE CHANCE TO WIN A WINTER SPA BREAK FOR TWO! www.barnham-broom.co.uk WITH LUXURY SPA TREATMENTS, outstanding scenery, beautiful bedrooms and delicious afternoon teas Barnham Broom offers the perfect escape this winter.

Barnham Broom offers a warm welcome to all guests with its exceptional four-star experience and first class facilities and amenities. Boasting a stylish setting in the heart of the Norfolk countryside, it is perfectly located just west of the historic city of Norwich and within easy reach of all the county’s main attractions.

The resort overlooks 300 acres of beautiful Norfolk countryside and has 46 contemporary bedrooms offering luxurious accommodation.

Barnham Broom is best known for its two contrasting 18-hole golf courses, The Valley course and The Hill course, surrounding the picturesque River Yare Valley.

Dine at one of Norfolk’s finest restaurants, the Brasserie, which offers a stunning menu using local-sourced produce, designed by Head Chef, Mark Elvin. The Brasserie also serves a delicious roast lunch every Sunday.

Or settle down for an indulgent afternoon tea in the Valley Bar and comfortable lounge - upgrade the experience with Champagne, cocktails, a G&T or another favourite tipple.

Meanwhile, The Spa at Barnham Broom is a wonderful place to relax and unwind, offering a complete range of professional treatments using high-quality ESPA products.

Pop in for a manicure or stay for the day with one of their Spa Day packages.

The Edge Health & Fitness Club, with indoor heated swimming pool, integrated relaxation pool, sauna, steam room, state-of-the-art gym, squash and tennis courts, table tennis and fitness classes, is the perfect place to improve your health and well-being.

TO ENQUIRE about your break, call 01603 759393 or email enquiry@barnham-broom.co.uk

How To Enter: Simply visit ww w.feastnorfolkm agazine.co.uk and follow the competition in structions. Good luck!

TERMS & COND

ITIONS

Please include your name and an email addres winner will be se s. The lected at random when the comp closes on Febr etition uary 29, 2020.

No rmal Feast comp rules apply and etition the editor’s de cision is final. Th based on two pe e prize is ople sharing a room and includ course dinner in es a three the Brasserie wi th a bottle of ho luxurious spa tre use wine; atment (which ca n be swapped round of golf, if to a preferred); and use of The Edge Fitness Club th Health & roughout the st ay. The prize is available to ta ke Sunday to Fr iday, until Marc No cash alterna h 31, 2020. tive given. Subje ct to availabilit y.

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STAYCATION

Thornage, Holt

ERIC'S FISH & CHIPS

|

As we settled in, we toyed between which of the two bedrooms to choose - one with a huge king size bed and plenty of room for all our belongings, or the smaller double, with its original beams, and pitched roof with skylight.

There was also a second little window so, when lying in bed, you can gaze out over open fields - we watched a hare racing along, and a starling murmuration displaying stunning swooping designs across the wide open Norfolk sky, both of which had us hooked.

There is so much to see and do in North Norfolk and we always love to visit, so it was a great treat to be living, for a few days at least, so close to so many wonderful places.

Our first foray was to Holt, always a favourite haunt for a wander, and it was lovely to see it looking at its best with lots of new shops and eateries to visit - in particular we enjoyed supper at Eric’s Fish & Chips, where the food was excellent - there was the additional option of gluten free, and the service was super-friendly and efficient.

The following day we headed off in the rain and took a FEBRUARY 2020

trip along the coast road, arriving at Burnham Market in time for lunch - great planning! After wandering around the independent boutiques and galleries, we followed the lure of a blazing fire and headed into NoTWENTY9 - what a great find - such friendly staff, comfortable surroundings and welcome selection of food and drink to ponder over.

After a bracing amount of Norfolk air from a good long walk, we returned to the welcoming embrace of the cottage to relax on the super-comfy sofas with a good book in front of the wood-burner.

Sometimes it doesn’t matter what the weather throws at you - whether it is walks along the coast or around the local countryside, or chilling out in front of the fire, all we needed was a luxurious little home from home.

We can’t wait to return to this wonderful part of our county - whether it’s with our wellies or our sun hats, North Norfolk has everything to offer and we have found a great base to enjoy it from.

APPLETREE COTTAGE is a dog-free property.

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DURDLE DOOR

TWO GO ON AN

ADVENTURE

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TRAVEL

Dorset

| The Isle of Purbeck in Dorset is home to the Famous Five books of derringdo. Sarah Hardy enjoys the timeless appeal of this coastal region www.visit-dorset.com

FEBRUARY 2020

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Dorset

|

It’s so evocative, especially when floodlit at night, and it’s worth a scramble, Famous Five style, around the remaining ruins''

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CORFE CASTLE

TRAVEL

SWANAGE BAY

W

HO GREW UP READING ENID BLYTON? Now, of course, her novels are considered a bit politically incorrect but I loved them. Being an outdoorsy child, always on my bike with the family dog at heel, I revelled in the Famous Five and their adventures and wasn’t sophisticated enough to see any potential problems!

In the 1940s and 50s, Enid was a regular visitor to the Isle of Purbeck, a watery peninsula near Poole in Dorset. It’s famous for Corfe Castle, the Victorian resort of Swanage and the simply awesome coastline which takes in iconic landmarks including Durdle Door and Old Harry Rocks, as well as dramatic stretches of coastline like Studland and beautiful bays such as Lulworth Cove.

Enid used much of the local scenery in her books, with her protagonists clambering over Kirrin Castle (Corfe Castle) and sailing around Whispering Island (Brownsea Island) as they solved mysteries and righted wrongs.

It’s a good five hour drive from us here in Norfolk but offers such a different landscape. All those hills for a start which are a challenge to walkers like me who do okay in this part of the world but have to dig deep when confronted with a sharp ascent!

My husband and I based ourselves in a little stone cottage in Corfe Castle, all sloping ceilings and an open fire.

The whole village oozes heritage, and, fortunately, pubs and tearooms. There must be 10, easily, so you don’t have to work too hard to enjoy yourself. I loved the tiny 16th century Fox Inn, and the newish Pink Goat was the place for brunch, complete with decent coffee.

It’s dominated by the castle, which dates back to the 11th century and was built on a hill by William the Conqueror.

It’s so evocative, especially when floodlit at night, and it’s worth a scramble, Famous Five style, around the remaining ruins - followed by a cream tea in the nearby National Trust tearoom, of course.

Another must see is Swanage, and you can catch a vintage train from Corfe Castle to the seaside resort. The line was threatened with closure in the 1970s but is now a popular tourist attraction, with special dining carriages offering great lunches, Valentine's specials and more.

Swanage has a great town beach and plenty of quirky shops - look out for Salt Pig Too, with its impressive meat counter and café, the Purbeck Deli and the Swanage Bay Fish company. Chilled Red is the town’s trendy eaterie, and we had a very good Sunday lunch at The Pines hotel, where the restaurant looks right out to sea, with the Isle of Wight visible on a clear day. There’s a fish festival in June which sounds worthwhile, and I can report the local fish and chips are great, too!

But it’s the coastline that does it for me. Stretching for 90-odd miles from Devon through to Dorset, the Jurassic Coast is a World Heritage Site, famous for its geology and perfect for fossil hunting. This stretch of the South West Coast Path, which runs all the way from Minehead in Somerset to Poole in Dorset, offers endless walking options - with many circular routes taking you to some fabulous inland pubs for some much needed refreshments.

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The Deli, Jarrold, Norwich Bakers and Larners, Holt Marks and Spencer, Norwich and King’s Lynn Waitrose, Swaffham Adnams Stores across the region Archer's Butchers, Norwich Coxfords Butchers, Aylsham Bread Source, Norwich and Aylsham Drove Orchard Farm Shop, Thornham Tuscan Farm Shop, Burnham Market The Hoste Arms, Burnham Market Walsingham Farms Shop, Little Walsingham Goodies’ Farm Shop, Pulham Green Pastures, Bergh Apton Highway Nursery, Framingham Pigot Bawdeswell Garden Centre, Bawdeswell White House Farm, Norwich Hen House, Cavick Farm, Wymondham Thetford Garden Centre, Thetford The Green Grocers, Norwich Hunstanton Tourist Information Centre Norwich Tourist Information Centre Cromer Tourist Information Centre Giddeon and Thompson, Bungay Earsham Street Deli, Bungay Old Hall Farm, Woodton, Bungay Yare Valley Oils, Surlingham, Norwich Deepdale Information Centre, Burnham Deepdale La Hogue, Chippenham, Newmarket Norwich Camping, Blofield Park Farm, Hethersett Creake Abbey, North Creake

HERE ARE JUST SOME OF

OUR STOCKISTS FROM ACROSS THE REGION

See our website for more... www.feastnorfolkmagazine.co.uk.

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TRAVEL

Dorset

LULWORTH COVE

FEBRUARY 2020

THE PIG ON THE BEACH, STUDLAND BAY

| I enjoyed walking around Lulworth, which is as pretty a spot as you could wish for. Take in the amazing Portland stone arch that is Durdle Door, and eat a crab sarnie at The Boat Shed at Lulworth Cove which overlooks the golden sands.

We also walked around Kimmeridge, where the bay offers great rock pooling. The 19th century Tuscan-style Clavell Tower stands proud on the top of a hill and Clavell’s restaurant, in the centre of the village, is a popular stop I tucked into a very good Ploughman’s which included a somewhat incongruous big fat sausage from the local farm shop!

Worth Maltravers is another little coastal village which has several good walking routes - many taking in the wonderful village pub, the Square and Compass. It’s a bit like stepping back in time, with a tiny serving hatch and a couple of little rooms where you can enjoy local beers and a choice of either meat or cheese pie. It’s the polar opposite of a gastro pub and all the better for that. I loved it! I went for a meat pasty, followed by a huge slice of apple cake served with Purbeck ice cream, and this combination, with a half of their own cider, set me up for our afternoon of walking.

Finally, Studland, a remote stretch of sandy bays and nature reserves which are rammed with sun seekers in the summer but gloriously empty at this time of year, is the place for quiet contemplation. There are numerous footpaths, dogs are welcome all year round and you’ll also find one of the area’s best hotels, The Pig on the Beach with its superlative Kitchen Garden Restaurant. Sound like paradise found? Quite possibly.

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IN THE KITCHEN

SAVE TH E DATE ...

THE NEXT Proudly No rfolk food festival is on Ap ril 19 in and around The Fo rum, Norwich, from 10am4pm.

Admission is free.

KATHERINE GREEN TELLS US ALL ABOUT HER SOUTH NORFOLK CATERING BUSINESS www.katherines-kitchen.co.uk

KATHERINE, RIGHT WITH HER MUM CAROLINE

Who are you and what do you do? I’m Katherine Green, owner of Katherine’s Kitchen. In November 2016 I decided to follow my passion for baking cakes and delicious savouries and became self employed - turning what I love into a business venture, developing and producing a range of high quality goodies.

Where are you based? My business is based in Great Moulton in South Norfolk where I live. I converted my garage into a commercial kitchen where everything is freshly baked daily. In 2020 I am looking to expand to offer pop up facilities, which has been a popular request from many customers.

How did you get started? I have always loved baking.

Following my A-Levels and a four-month trip around the world, I took the opportunity to build my bakery skills through employment with local companies. Gradually, I began to develop my own cake range and seized the chance to sell my products at local fairs. This was the start of Katherine’s Kitchen.

middle of fields. Every event is unique and personal to the customer, which is what I love.

And it’s not just cakes? You bake savoury products too? Yes! I wanted to develop a savoury range as not everyone has a sweet tooth. Expanding has been a big hit at events. Our new ‘pig in blanket turnovers’ were a huge success at Christmas events.

You’re a regular at events - where can we find you next year? 2020 is already set to be a very busy year.

You can find us at The East Anglian Game & Country Fair, Reepham Food Festival, Diss Carnival, The Suffolk Show, The Royal Norfolk Show, Bury St Edmunds Food and Drink Festival and many more.

Where do you deliver to? We currently deliver all over Norfolk and Suffolk. Through social media, local publicity and networking at events we have developed a wide following of customers and therefore try to meet requests for those less mobile or further away.

Where did your passion for baking come from?

Growing up on a farm, the kitchen has always been the heart of the house. Meal times are really important and I enjoy nothing more than creating delicious food for family and friends. Seeing people enjoy quality food drives my passion and a love for what I do. I am a real foodie, and love to try new cuisines and experiment with new recipes.

Do you use local ingredients, where possible?

Supporting local businesses and working in collaboration with other local artisans is really important to me. We always strive to use locally sourced ingredients such as meat, eggs and cream all reared within Norfolk and Suffolk.

I am proud to be a small business working in partnership with others so people can experience the wonderful tastes that locally produced food brings.

You cater for every occasion - can you describe some of the more unusual events? Since my business started, I have experienced going from local village fêtes to exhibiting at events like The Royal Norfolk Show which seemed an impossible ambition. Catering can lead to a variety of venues from great halls and barns to the

How has Proudly Norfolk been able to help you?

Proudly Norfolk is a great organisation to be part of. I have received personal support as a new business and knowing that I can seek advice from an experienced team of people is fantastic.

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

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www.feastnorfolkmagazine.co.uk

its members. For more details, visit www.proudlynorfolk.co.uk

Whether your style is cosy and down-toearth comfort or contemporary luxury, there’s an Adnams property to suit your taste.

They all share a warm Adnams welcome, a beautiful location and an award-winning range of beers and spirits, made locally in Southwold. Our menus showcase the best local ingredients and delicious seasonal flavours, from pub classics to something a little more adventurous. Whichever you choose, there’s lots to enjoy.

To find out more, visit Adnams.co.uk or call 01502 722186.

HOSPITALITY @adnams