Feast Norfolk Magazine Issue 44 - March 2020

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What’s What’sOn On HHHH HHHH

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‘A‘A modern modern classic’ classic’ The The Times Times

‘A‘A MONSTER MONSTER HIT’ HIT’ The Times The Times

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Tue Tue 2121 - Sat - Sat 2525 Apr Apr

The The Marriage Marriage ofof Figaro Figaro Thu Thu 3030 Apr Apr && Sat Sat 2 May 2 May

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‘All ‘All hip hip hop hop life life is is here’ here’ Independent Independent

The The Birthday Birthday Party Party Tue Tue 1212 - Sat - Sat 1616 May May

Derren Derren Brown Brown Tue Tue 1919 - Sat - Sat 2323 May May

Breakin’ Breakin’ Convention Convention FriFri 2929 && Sat Sat 3030 May May

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CONTENTS

# Editor's Letter

W

elcome to our March issue where we celebrate holidaying right here at home!

Norfolk and Suffolk have an abundance of great places to stay, whether you like a boutique holiday cottage, glamping or a trendy gastropub with rooms.

I review a lovely weekend in Blakeney, one of our best known villages, and no matter how often you visit you can’t help but be struck by the serene beauty of it all. Best of all is that you don’t have to tackle any motorways, and the dog can come, too!

We meet the rather dynamic Paula Martin who has just started her own bespoke holiday company, take a look inside the stylish Hog Hotel in Pakefield, in Suffolk, and find out about the fab food and drink offering at the Royal Norwich - so much more than somewhere to just hit a few balls!

And, as it is Mothering Sunday this month, we have some great recipes to try, including, of course, several cake ones so let us know how you get on.

Belinda Jennings joins our team of columnists, writing about beer, while wine writer Andy Newman suggests alternatives (usually better priced) to fashionable labels.

Don’t miss this month’s competition which is the chance to win a break at the lovely Victoria Inn at Holkham, in North Norfolk. And congratulations to Jeremy Field who is the winner of our Swan at Loddon competition, as featured in our December/ January issue.

Do keep in touch, we always love to hear from you.

And catch up next month.

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David Wakefield dines out at NoTWENTY9 in Burnham Market

what's

INSIDE

HERE’S WHAT YOU’LL FIND IN OUR SPRING FRESH MARCH ISSUE….

What’s On

Features

Don’t miss our What’s On round up

Want to holiday close to home? Read our recommendations

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15.

Find out more about Norwich’s Big Weekend next month

16.

We have three pages of news and gossip this month

Happy eating and drinking!

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Meet Paula Martin of bespoke travel company, Norfolk Pheasant

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Find out about the food and drink offerings at The Stables at Royal Norwich

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www.feastnorfolkmagazine.co.uk

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Meet Tea Master Mark Richmond

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March

RECIPE

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Regulars

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The flagship feature celebrates Jarrold at 250

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Columnists

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Catherine Jeans asks if you are getting enough sleep

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Spend a day in the life of Nick Harris, executive head chef at Jarrold

Our gadgets and gizmo page has ideas for Mothering Sunday gifts The Jarrold cookbook spread heads to Romania and Israel for inspiration Our occasional Taste Test series includes gin, wine and chocolate!

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City College Norwich has a packed programme of events this spring at its Debut Restaurant

Eating out

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Sarah Hardy enjoys lunch at Creake Abbey in North Norfolk

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Roger Hickman gets salty

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Grow Your Own

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Travel

Rebecca Mayhew has a spicy pork belly recipe for Mothering Sunday

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Sarah Hardy spends the weekend in blissful Blakeney

Sara Matthews dishes up a super salad and a yummy cake

Belinda Jennings starts a new monthly beer column

Norwich-based Enomatic is all about wine by the glass

Try this smoked mackerel pâtÊ from Ben Hegarty

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#

73.

Nick Harris serves up a celebratory cake Jordan Bayes offers up a haddock-based supper dish

Our chef Q&A meets Jordan Bayes of The Chequers Inn at Thornham

Drink

Recipes

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Front of house champion Rachael Parke backs shopping local

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Three great cocktail recipes from Fishers Gin

Kevin Morris is more than ready for Mothering Sunday

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Mark Nicholls pulls on his walking boots in Abruzzo in Italy

Win dinner, bed and breakfast for two at The Victoria Inn at Holkham

MEET THE TEAM...

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

Proud to support

MARCH 2020

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Step inside the new Hog Hotel in Pakefield

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Andy Newman suggests alternatives to some popular wines

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The Hamptons @TheBarn team has a sour cream and blueberry cake recipe

CONTRIBUTORS

Mark Nicholls, Andy Newman, Nick Harris, Catherine Jeans, Sara Matthews, David Wakefield, Rebecca Mayhew, Belinda Jennings, Roger Hickman Rachael Parke, Kevin Morris, Ben Hegarty

PUBLISHED BY

FEAST NORFOLK MAGAZINE is published

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

PRINTED BY

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

Proud to support

5

1970 SHOP FRONT

AS ONE OF NORFOLK’S FAVOURITE INDEPENDENT DEPARTMENT STORES, JARROLD, TURNS 250 THIS YEAR, EMMA OUTTEN SPEAKS TO SEVENTHGENERATION MICHELLE JARROLD www.jarrold.co.uk

A HAPPY ANNIVERSARY 6

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SPOTLIGHT

Jarrold

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1920S DEMONSTRATION OF EGG GRADING MACHINE

J

ARROLD HAS come a long way since John Jarrold opened a small drapers in Woodbridge, Suffolk, in 1770.

It has travelled over the border and into Norfolk for a start! This year marks the 250th anniversary of the independent department store and, over that time, the business has grown and flourished into the business it is today: not least the flagship store in London Street, Norwich.

And let’s not forget the fantastic food and drink offering.

Most recently the Norwich store opened a seafood bar, The Bay, and launched its own brand range of food and drink in collaboration with local and independent producers.

Jarrold is at the forefront of experiential retail, with six places to eat and drink: customers can choose from Benji’s; The Pantry on Floor 3; The Exchange with its wood-fired pizza own; Chapters coffee shop; the Wine Bar in the Deli and now The Bay. Such is its success that two launch events for ‘Jarrold 250 Years: A History’, by Pete Goodrum, which has a foreword by none other than Stephen Fry, sold out within days.

As the book details, by the 1920s, customers were being well-catered for, with a restaurant and café: ‘the third floor restaurant had quickly become a place to be seen in Norwich, and even the cloakrooms were in demand.’ The advert for it proudly boasts: ‘all cakes and pastries are made on the premises.’

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SPOTLIGHT

Jarrold

MARCH 2020

1924 CAFÉ ADVERTISEMENT

| Development Director Michelle Jarrold is a seventhgeneration member of the family working in the business.

She says: ‘Jarrold has always been a bit ahead of the game in offering destination restaurants.’

Growing up, she remembers there being two restaurants on the top floor, one waitress service and the other selfservice, the latter being ‘the foresight of my father – he went to look at these restaurants on the continent and came back with the idea.’

She has fond childhood memories of being taken up to what was then known as the Wedgewood Room and being treated to the ‘legendary Jarrold bun.’ She recalls: ‘I remember going up on a Wednesday afternoon, when it was a half day at school, with my cousin Susie and my mum, and thinking it was the best thing ever - such a treat.’

Nowadays The Pantry occupies the top floor spot. ‘It’s a real community space - we get the same people coming to The Pantry every day.’

Benji’s, on the first floor, is ‘the one I use the most,’ says Michelle, whether it’s for work or with her family.

Chapters, by the books department on the lower ground floor, has been another great success story. ‘It’s always busy,’ says Michelle.

The Exchange, also on the lower ground floor, has become a destination restaurant, and the nearby Wine Bar in the Deli just seems to work, as Michelle says: ‘It’s quite strange drinking gin and tonic in the middle of a shop but for some reason people absolutely love it.’

The Deli itself now stocks its own brand products and food from all over the world. ‘It’s a really lovely Aladdin’s Den,’ says Michelle.

And now there’s The Bay seafood and wine bar, on the second floor. ‘Spoil yourself rotten with a nice glass of something,’ recommends Michelle. ‘I love The Bay because I love seafood.’

With six different dining experiences on offer to customers, Michelle says, ‘it is clear that Jarrold is moving forward: food has become a massive part of what we do. In my living memory it's always been important but in the last five years, it’s been really vital.’

Throughout the year Jarrold will be surprising customers with 2500 gifts to say thank you, which can include anything from a free cup of tea and cake to a £250 Jarrold gift card.

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SPOTLIGHT

Jarrold

|

Jarrold 250 Celebration Cake R E C I P E

FOR THE MERINGUE Serves 125g of egg white; 250g of caster sugar; 810 5ml of vanilla essence; 50ml of hot water; 6ml of white wine vinegar; 10g of cornflour Preheat the oven to 150°C, then turn down to 100°C once the pavlova is in. Whisk the egg whites until soft peaks are formed. Slowly add the sugar, whisking as you go. Add the vanilla essence, hot water, vinegar and cornflour slowly, whisking to keep the mixture stiff. Pipe onto silicone lined trays that have been brushed with water. Bake for 1 hour, then turn the oven off and leave in the oven for another 20 minutes. Remove and cool on racks.

MARCH 2020

FOR THE CAKE 500g of strawberries, hulled and cut in half; 450ml of Chantilly cream; 1tsp vanilla extract ; 1tbsp of icing sugar; raspberries, blueberries and edible flowers, to decorate Cut enough strawberries in half, length-ways, to line a cake ring. Chop up the remaining strawberries and leave them to one side. In another bowl whisk the cream, vanilla with the icing sugar until it just holds its shape. When the meringue is cool, roughly crush three quarters of the meringues, add these to the chopped strawberries. Spoon the meringue and strawberry mixture into the cream mixture and gently stir.

Spoon into the tin lined with strawberries. Place the large remaining meringue pieces on top and use a blow torch until the top is golden brown. Place the raspberries, blueberries and edible flowers to decorate. Serve immediately.

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WHAT'S ON

March

| FOOD AND WINE WORKSHOPS www.deliascanarycatering.co.uk Delia’s Food and Wine Workshops at Carrow Road kick off on March 10, with Recipes for Entertaining. Your day, hosted by Delia Smith and Chef Alex Mackay, will start with coffee and cake, then there will be a live cookery demonstration followed by a cocktail masterclass. At lunchtime there will be a three course lunch and tutored wine tasting, followed by a Q&A session and tea and coffee.

WINES UNDER THE HAMMER www.keysauctions.co.uk Fine wines, vintage ports and rare whiskies will be going under the hammer at Keys Auctioneers’ first Wines Ports and Spirits Sale of the year on March 27 at their Aylsham salerooms. Already consigned at the time of going to press was a bottle of Dow’s port from 1924 (one of the ‘vintages of the century’) and a bottle of the extremely rare ‘Snow Phoenix’ whisky from Glenfiddich.

COOKER DEMONSTRATION www.bakersandlarners.co.uk Bakers and Larners in Holt is hosting an Everhot cooker demonstration on March 21. There will be three sessions: a breakfast demo, with bacon and eggs/ porridge; a lunchtime demo, with paninis; and a sweet delights demo with slow cooked rice pudding. Booking essential.

GOURMET SUPPER www.whitehorsebrancaster.co.uk The next Scolt Head Supper at The White Horse in Brancaster Staithe celebrates the first day of spring on March 20. Black Shuck is supplying the gin for an aperitif cocktail, and speaking about gin during the meal, and the menu for the three course supper will feature the best of Norfolk produce. Plus there will be cool jazz, with the Phil Marshall Trio on saxophone, guitar and piano.

JAZZ IN THE CELLAR www.lastwinebar.co.uk Norwich’s Last Wine Bar is introducing a monthly ‘Jazz In The Cellar’ event on the last Wednesday of each month, with the first one taking place on March 25. The format is a three course supper in the Last’s newly-refurbished Cellar Bar, with music from resident duo Francesca and Clifford. Call 01603 626626.

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Diary dates

SPRING INTO ACTION THIS MONTH AND MAKE THE MOST OF ALL THE FOODIE EVENTS TAKING PLACE, SAYS EMMA OUTTEN ANNIVERSARY PARTY www.jollysailorsbrancaster.co.uk The Jolly Sailors in Brancaster Staithe is hosting a Celebration Party in aid of Nelson’s Shantymen’s 10th Anniversary on March 14. Nelson’s Shantymen rehearse at the pub every Monday night, much to the delight of customers. The night will also see the launch of a new ale from the Brancaster Brewery range to celebrate the anniversary: ‘Nelson’s Shantymen’.

ITALIAN EVENING www.wellscrabhouse.co.uk Enjoy an Italian Inspired Evening at Wells Crab House with the classical soprano, Hayley Moss, on March 4, from 7pm. The evening includes a three course meal with a drink with every course.

SPRING MARKET www.dalegatemarket.co.uk The Deepdale Spring Market, at Burnham Deepdale, takes place from March 27 to 29. 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. Of course, the wonderful shops and Deepdale Cafē will be open throughout the weekend, as well.

OPEN GARDENS www.ngs.org.uk Enjoy light refreshments at the following gardens, which will be open as part of the Norfolk National Gardens Scheme this month: Chestnut Farm, in West Beckham, on March 1; East Ruston Old Vicarage, which has a monumental Fruit Cage, on March 14; and Gayton Hall, near King’s Lynn, on March 29.

DUMPLING FEST For more information and to request an entry form, email info@spinofftheatre.co.uk The second World Dumpling Championships takes place at the Sanctuary Coffee Stop on Grove Walk, Norwich, on March 28, at 11am. All are welcome on the day and there will be various tastings and activities for all the family to enjoy. This year’s event puts the emphasis not only on the global reach of the dumpling, but also on its ecological role in mopping up food waste. The prizes will be awarded at 12.30pm.

TEA AND CRAFT www.maidsheadhotel.co.uk Treat your mum to an afternoon of creativity with award winning Milly J Shoes at the Maids Head Hotel in Norwich on March 22. Indulge in a traditional afternoon tea, followed by a workshop to design a pair of unique ‘Shoe Clips’. You will be able to take these away in a presentation box.

WEDDING OPEN DAY www.theswanatlavenham.co.uk Brides-to-be can explore the romance of the 15th century Swan at Lavenham Hotel and Spa at a Wedding Open Day on March 8. You can enjoy a glass of sparkling Prosecco and some delicious canapés, then view the banqueting rooms and have an informal chat with one of The Swan’s experienced wedding planners.

PUB QUIZ www.thelodgehunstanton.co.uk The Lodge in Old Hunstanton will once again be supporting the ‘World’s Biggest Pub Quiz’ on March 13, at 8pm.

All proceeds will go towards this year’s chosen charity, Action Against Hunger. A raffle will also be drawn. Maximum of four per team. To book, call 01485 532896.

DINNER AND DANCE www.norfolkmead.co.uk The Norfolk Mead Hotel in Coltishall is hosting an Evening of Motown on March 21. The evening of music and fun will include a two course dinner and music from the ‘Near Misses’ in the Garden Room events venue. Fancy dress optional!

Don't forget...

ROCKY BOTTOMS in West Runton, near Sheringham, reopens on March 13 after closing for the winter season. www.rockybottoms.co.uk

SALTMARSH SERIES www.wellsmaltings.org.uk The next presentation in the Norfolk Table series of presentations at Wells Maltings is On The Hoof with local butcher Arthur Howell on March 19. Arthur, always a great communicator, takes to the floor with an informative look at livestock and meat production, with tastings.

Tickets for the 7pm event are £6. The next one is April 16, with cheese maker Catherine Temple in the hot seat!

THIS COASTAL HOME IS FIRST CLASS Formerly a butcher’s shop and village post office, Old Posting is a charming character property, sleeping six, that has been totally transformed into a spacious and relaxing coastal home. Set right in the heart of Brancaster Staithe, this dog friendly retreat is the perfect base from which to enjoy the Scolt Head Supper at The White Horse, just a few minutes’ walk away; think delicious food washed down with gin cocktails, and live jazz music carrying you through the evening. Prices from £894 for 3 nights.

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

MARCH 2020

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Garden & Leisure

! p U t i g i B NORWICH’S FIRST BIG WEEKEND TAKES PLACE NEXT MONTH. SARAH HARDY TELLS YOU ALL ABOUT IT www.norwichbigweekend.co.uk SO YOU THINK YOU KNOW YOUR CITY? Right? Well, an exciting new initiative will allow us to explore the city and its attractions a little bit more - and all for free!

On April 4 and 5, the Norwich Big Weekend will celebrate Norwich and Norfolk’s tourist attractions, showcasing the county’s credentials as a year-round visitor destination.

Anyone with a Norfolk postcode can apply for tickets to win anything from free theatre tickets to entry into galleries and museums.

Foodies look set to be well catered for, with several leading hotels and restaurants planning special menus and eating experiences. They include the Norfolk Mead Hotel in Coltishall and the Cosy Club in Norwich.

The campaign is being organised by Norwich Business Improvement District (BID), VisitNorwich and Go To Places - the people behind the Kent Big Weekend campaign which has been running for more than 12 years.

The ballot is open until March 16, and Norfolk residents can apply for as many tickets as they want.

Stefan Gurney, executive director of Norwich BID, says: ‘Norwich Business Improvement District and VisitNorwich are proud to bring Norwich Big Weekend to Norwich city

centre and Norfolk in April 2020, working alongside Go To Places. There is so much to see and do close to home, and we look forward to offering residents free tickets to explore more.

‘We’ll also be curating with a Norwich twist, with one-off events and experiences, as we kick off our spring/summer season in the City of Stories. From our rich history and museums to art galleries and modern attractions, Norwich Big Weekend is the perfect way to enjoy and experience everything we have on our doorstep.’

Go To Places deputy chief executive officer, David Curtis-Brignell adds: ‘Our Big Weekend campaign model is going from strength to strength and we are really looking forward to working with the Norwich team and learning more about the variety and quality of tourism businesses and experiences in the city.

‘It’s a cliché but we often forget about the attractions and activities close to home. Visiting friends and relatives are very important to local visitor economies and we are passionate about helping destinations to target this sector.’

KEEP AN EYE on the website for more details.

THE NORFOLK MEAD HOTEL

MUSEUM OF NORWICH

|

ROARR!

What's On

NZ EL ER AN DR EA S WE IGH T AN D FA TH ER Y'S JU LE S KN BA RS HA M BR EW

A NEW DECADE FOR DINER

TWILIGHT SPA

www.zaks.uk.com Hands up who’s been to Zaks over the years?

Well, the new decade has marked a new chapter in the life of the brand, with new owners Ian Hacon and Chris Carr taking over the reins. Ian and Chris, part of the leadership team who ran the business from 2005 to 2016, have some exciting ideas to bring some of the old favourite dishes back and to innovate the brand, with its diners at Mousehold, Waterside and Poringland.

It may be all about American dining, but as much as possible is sourced locally.

www.thepigs.org.uk The Pigs at Edgefield, near Holt, is offering an evening spa package for two. Starting at 5pm, guests each enjoy a back massage, a facial, a glass of fizz and a three course meal in the pub - all for £150 per couple. Sounds like the perfect post-work pick up to us!

NEW BAKERY www.pastonacre.com Award-winning bakery Pastonacre opens its first shop in Cley-nextthe-Sea this month. Adjacent to the bakery, it will sell Pastonacre’s trademark sourdough, made daily using only locally-milled, organic and stone-ground flours, untreated sea salt and water; an everchanging daily selection of viennoiserie and much more besides.

A VERY SPECIAL BREW www.barshambrewery.co.uk We enjoyed attending the launch of Barsham Brewery’s new beer, Pilgrim’s Pale Ale, at Our Lady of Walsingham Shrine last month. The beer celebrates more than 1000 years of pilgrims visiting this special site in north Norfolk and the idea for the collaboration came after some of the staff at Walsingham visited the brewery in West Barsham.

The result was a crisp and refreshing Pale Ale, brewed with Pilgrim Hops - the rest of the ingredients come from within a four mile radius of the farm. You can enjoy the beer at Norton’s Bar in Walsingham as well as other retailers across East Anglia.

News & Gossip How's this for a bumper crop of news stories? There's been so much happening, Emma Outten doesn't know if she's coming or going!

TAPAS TIME

CAFÉ CHANGE www.thebrickyardcafe.co.uk Best wishes to Tom Browne who opened Brickyard Café in Hedenham, where Everyday’s a Picnic used to be. Tom and his team are offering breakfast, brunch and lunch, with all day breakfasts and vegan/veggie options available. Plus it is child and dog friendly – be sure to call in the next time you’re passing! On Mondays it’s available for private hire.

www.thewalpolearms.co.uk Gastro pub the Walpole Arms in Itteringham reopened last month, celebrating the launch of an all new Spanish tapas menu with live music from renowned flamenco guitarist Tomas Jimenez. But fear not: if you’re still looking for highly rated, traditional British fare, the pub will continue to serve it, as always! The new manager in charge is Jose Manuel Cabrera Sanchez.

LOVE AT FIRST BITE www.montezumas.co.uk We enjoyed a trip to the new Montezuma chocolate shop in Norwich, crammed with all manner of tempting treats from truffles to organic, sugar-free and vegan options as well as 32 chocolate bars. Plenty caught the eye, including Montezuma’s Revenge, a spicy blend of lime, chilli and tequila, and the madewithout-milk chocolate bar, Like No Udder. Packaging is 100 per cent recyclable, biodegradable or compostable, and all cocoa is ethically sourced. Everything is handmade in the company’s West Sussex factory. For Mothering Sunday, we love these ‘Thanks Mum’ truffles at £12.99.

GOING BACK TO ITS ROOTS www.caistorhall.com Caistor Hall Hotel near Norwich has just relaunched, complete with newly refurbished Palm Court Restaurant and Bar. Following a brief name change last year to The Boudicca, the hotel has marked the start of a new decade by reverting back to its original name. There’s a whole new management team – hotel consultant David Toulson-Burke was brought in by the owner ahead of the relaunch - plus a new chef to oversee the menu, which is set to be a modern-European bistro, with fresh produce that is locally sourced, wherever possible.

USE YOUR LOAF www.twomagpiesbakery.co.uk Two Magpies Bakery, which started out in Southwold in 2013, and has already expanded to Aldeburgh and Darsham, has taken over the Timber Hill Bakery site right in the centre of Norwich. It’s a super popular spot with both shoppers and office workers, with the 70-cover cafe serving great sourdough bread, Viennoiserie, cakes, pastries and a brunch menu, too. And the Allpress Coffee is pretty good as well. It opens seven days a week. As ever, it’s run by husband and wife team, Steve Magnall and Rebecca Bishop.

BRONZE BREW www.lacons.co.uk Congratulations to Lacons, after its Audit Ale took Bronze in the Barley Wines and Strong Ale category at the Great British Beer Festival Winter 2020 held in Birmingham last month. Brewed at Lacons’ Falcon Brewery in Great Yarmouth, Audit is an 8.0% ABV barley wine, copper in colour with prominent flavours of berry fruits and spice.

A TASTE OF FRANCE Find L’Hexagone Bistro Français on Facebook Have you been to the new French Bistro, L’Hexagone in Norwich Lanes yet? After meeting in Carcassonne in the South of France, getting married there and then moving to Norwich together, Thomas and Gemma Aubrit-Layfield feel very lucky to have found the premises in Lower Goat Lane, and are serving exclusively French Petit Déjeuner, Déjeuner and Dîner Menus, Monday to Saturday. French only wines are supplied by friend Clément from Smashing Wines.

RATHSKELLER RELAUNCH www.therathskeller.co.uk The Rathskeller Bar and Bistro on South Quay in King’s Lynn recently relaunched under new management. Alex and James Havers both have experience in running a business from working in their family company, KL Nuts and Bolts. They recently launched a new menu, offering stylish good quality food and seasonal options, and potential future plans include a rum or gin festival.

SMOKIN’ www.cleysmokehouse.com Cley Smokehouse, a real Feast favourite, has a newish shop at Glandford, near Holt - where you’ll also find the HQ of Grey Seal Coffee and the lovely veggie eaterie, The Art Cafe. Based at Manor Farm Barns, the new shop offers the usual great range of smoked goodies like salmon, plus fresh shellfish, fish cakes, charcuterie, pates, cheeses, oils and more. And there are a few tables so you can pause for coffee, too. The original Cley shop remains, having just had a refurb. Either, or indeed both, are worth a visit for any keen foodie.

CAFE CULTURE www.albycrafts.co.uk Do call into the new Artisan Cafe at Alby Craft Centre, near Cromer, where Feast favourite Simon Hunter-Marsh and his business partner Tim Atkins are cooking up a storm. With masses of local produce, including foraged goodies, there are vegan, vegetarian and gluten free options and the cakes look marvellous, especially a lime and courgette one! Think of various eggs Benedict options, veggie sausages, soups, sandwiches, salads and, in this chilly weather, a slow cooker dish, too. The cafe opens Tuesday to Sunday, from 9am-5pm, is dog friendly and you can look round all the craft shops as well.

MARCH 2020

FESTIVAL NEWS

www.northno rfolkfoodfes tival.co.uk The 11th annu al North Nor folk Food an Festival take d Drink s place on Se ptember 5 an the walled ga d 6 in rden at Holkh am. Plans fo dog friendly r the event are pr ogressing w about 60 loca ell, with l producers, a packed co demonstratio okery n stage invo lving both ch and artisan ef s producers, an d lots of food concessions. ie Expect live m usic and child activities, to ren’s o. So save th e date! www.reepha mfoodfestiv al.org.uk Reepham Fo od Festival, on May 24, look set to be bigg s er and better than ever. Pl are coming ans together for a new beer fe with live mus stival ic at the King ’s Arms, a co competition okery at the High School, cook demonstratio in g ns and talks on the day an more than 70 d local produc er stands. An save the da other te must!

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JASON’S SPRING POP UP Head chef Jason Wright’s one night pop up restaurant will launch ‘Upstairs with Jason’ at the Swan on 3 April. The night will be a celebration of the best spring produce around with a five course tasting menu with optional wine flight.

7.30pm for 8pm.

Five course tasting menu £45 per head.

Lea and Sandeman wine flight £30 per head – pre-booking essential.

Rooms from £90.

RESERVATIONS:

01508 528039

www.theloddonswan.co.uk The Swan, Church Plain, Loddon NR14 6LX

News and Gossip

| URBAN EATERY Find the_urban_eatery on Instagram Did you know that Freddie Griggs, the former head chef at Bishops Restaurant in Norwich, has taken up residency at the Fat Cat and Canary on Thorpe Road with his new Urban Eatery venture? He and friend Sam Horne have come up with the concept of serving up street food inspired dishes and traditional Sunday Roasts with a contemporary twist.

CONTEMPORARY CUISINE www.maidsheadhotel.co.uk Following last autumn’s refurbishment of the Maids Head Hotel’s Wine Press Restaurant, Head Chef Marcin ‘Magic’ Pomierny has created a new A La Carte Menu to complement the contemporary look of the AA Two Rosette restaurant, featuring the finest of local seasonal produce. Not only that, the hotel has purchased an elegant Edwardian style Frolic 31 electric launch officially named The Murtle Fish, available for hire on the River Wensum.

IN THE PINK Find Cecilia's on Facebook Who’s tried the newish Cecilia’s cocktail bar in Norwich? It is rumoured to be quite the place. Situated in the old Bar 11 slot on Upper King Street, it is very pink! Expect afternoon teas, parties for up to 200 people, secret garden rooms - and a roof terrace. And it looks perfect for those Insta moments.

REJOINED AND REFURBISHED www.dunstonhallhotel.co.uk We're following the multi-million pound refurbishment of Dunston Hall, near Norwich, with interest - particularly as experienced hotelier David Graham, who recently rejoined the team as General Manager, is planning to focus on the food & beverage offering! Dunston Hall is now under ownership of the Almarose Hotels & Resorts, who are responsible for managing 20 hotels across the UK.

GOLDEN GIVEAWAY www.bakersandlarners.co.uk A Bakers and Larners of Holt customer is celebrating after winning a £250 gift card as part of the award-winning independent store’s ‘golden giveaway’. Barry Williams, who regularly visits Baker & Larners from his home near Fakenham, only popped into the store to pick up provisions from the store’s food hall! During each month of the 250th anniversary year, one lucky customer will receive a gold envelope.

HOUSE MOVE Find The Wenns Chop & Ale House on Facebook or find @ theWennsKL on Twitter and Instagram We’re looking forward to visiting the new Wenns Chop and Ale House in the heart of historic King’s Lynn - where Goldings was until recently.

Brought to you by the same team as Bank House, it will serve a tapas/small plate menu so people can have either a couple of plates just to graze on at the bar or order lots to have a full meal. Plus there will be four real ales on draught, a wide selection of lagers and craft ales along with an extensive gin and wine selection.

OPEN ARMS The Suffield Arms at Thorpe Market near North Walsham, looks set to reopen, after being closed for nine years.

Gunton Arms owner Ivor Braka is preparing to reopen the pub later in the year after a £1m revamp, along with business partners Stuart and Simone Tattersall. We wonder if it will reflect his passion for art, as the much-loved Gunton Arms does?

TWO DOOR CINEMA CLUB www.kingslynncornexchange.co.uk It’s all happening at Alive Corn Exchange in King’s Lynn, with live shows returning this month and, in the summer, a new two screen cinema opening at the site in Tuesday Market Place following major refurbishment and renovation work. As well as hosting regular live theatre, comedy and music in the main auditorium, visitors will be able to enjoy big screen releases in the upstairs cinema.

PLANT-BASED PODCAST Find The Plant Based Podcast on YouTube Have you checked out vegan gardener Ellen Mary’s Plant Based Podcast yet? A collaboration with Michael Perry, AKA Mr Plant Geek, Series 3 launches on March 8 – and will no doubt continue to cover some amazing plant based drinks and food.

MARCH 2020

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PHOTO HICKLING CAMPSITE

Holiday Here

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Holiday Here WHETHER YOU’RE LOOKING FOR A BOUTIQUE HOTEL, A GLAMPING SITE OR A GASTRO PUB, NORFOLK AND SUFFOLK HAVE COUNTLESS PLACES TO STAY. HERE ARE JUST A FEW IDEAS TO TEMPT YOU

MARCH 2020

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WHAT AN EXPERIENCE

NORFOLK PHEASANT IS A NEW BESPOKE TRAVEL COMPANY OFFERING AUTHENTIC EXPERIENCES IN AND AROUND NORFOLK’S HISTORIC HOMES. EMMA OUTTEN REPORTS

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CREDIT ANDIE MOORE

PAU LA MAR TIN CRE DIT JASO N BYE

Norfolk Pheasant

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CREDIT KATHRYN CUTHBERTSON

HOLIDAY HERE

Easter celebrations at Sandringham and Windsor Castle.

IT’S ALMOST FIVE YEARS to the day since Paula ‘I’ve known her for 10 years and she has become a good Martin made the move with her partner Ian from London friend,’ says Paula. ‘Launching Norfolk Pheasant with to Norfolk.

Kathryn onboard our team of experts in their field is a ‘We started coming to Norfolk for weekend breaks and huge coup.’ fell more and more in love with the place,’ says Paula, who’s All masterclasses will take place in the fully equipped 40originally from Liverpool and has spent more than 25 years foot kitchen, and options include an indulgent two-night in international sales, marketing and travel publishing. private house five star stay, full day masterclasses, private She may have travelled all over the world thanks to her group stays for up to 14 people, and one-on-one coaching. career but, once here, she could not help but appreciate Bespoke Culinary Experiences scheduled for this year that Norfolk boasts some of the grandest, oldest and most include Seasonal Afternoon Tea, Perfect Pastry and Perfect historically important homes in the UK. The upshot is Christmas Planning.

Norfolk Pheasant, a bespoke travel, events and concierge Such experiences have become a ‘leading factor’ for company, which launched at the end of last year.

Paula and her new business. Look out for Drinks of Norfolk, The aim is to unlock the secrets of Norfolk, with Whisky, Gin and Wine Tasting experiences in the future unrivalled access to some of the county’s historic homes, (partnering with, for example, The English Whisky Co) and plus a raft of specialist experience days and tailored stays. a North Norfolk Coastal Experience, Sail, Safari and Dine Experiences on offer include a former Royal pastry chef experience (partnering with The Coastal Exploration Co). offering insider tips on how to perfect patisserie; a wildlife In fact, she has been very busy, forging relationships with photographer showing you how to get the best from your local producers – so you could, for example, learn how camera; or an artisan florist sharing insights on seasonal to make honey truffles with the help of flora and fauna.

Leigh’s Bees.

The ethos of Norfolk Pheasant In addition to Hales Hall, other partner is to take ‘visiting’ up a notch properties for the Norfolk Pheasant and offer unrivalled access to include Sennowe Park, where guests properties – with opportunities to recently enjoyed a private dinner and eat, drink, learn and stay in them. chocolate masterclass with Kathryn; Hales Hall near Loddon is EXPERIENCE DAYS Holkham, where guests enjoyed a private the base for Norfolk Pheasant’s Easter Eggs and Bakes on April 2, 3, 4 tour and afternoon tea; and the Raynham culinary classes, led by former Art of the Chocolatier April 23 and 25 Hall Estate.

Royal pastry chef, Kathryn Perfect Patisserie on April 24 So not only does Norfolk Pheasant give Cuthbertson MVO. Highlights of LUXURY CULINARY WEEKEND STAYS access to what lies behind the doors of Kathryn’s time working for The Perfect Easter Planning April 3 to 5 stately homes and private residences, but Royal Family, from 2006 to 2017, Art of the Chocolatier from April 24 to 26 ‘experience is paramount,’ says Paula, ‘It’s included creating and executing www.norfolkpheasant.com being able to learn a new skill and take menus for state occasions, Royal paula@norfolkpheasant.com @norfolkpheasant yourself away from everything.’

Weddings, and the Christmas and

forthcoming events at hales hall

MARCH 2020

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HOLIDAY HERE

HOLIDAY HERE

The Swan at Loddon

Congham Hall

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BOUTIQUE BOLTHOLES THE SWAN AT LODDON IS A CLASSIC EXAMPLE OF A GASTRO PUB WITH ROOMS AND IT IS PERFECTLY PLACED FOR TRIPS TO NORWICH AND THE BROADS www.theloddonswan.co.uk THE SWAN AT LODDON, a former 17th century coaching inn, right in the centre of this thriving market town, is soon to have three new bedrooms, bringing the total number of rooms on offer to 10.

These AA Four Star rooms offer goose down duvets, crisp, cotton linens, soft towels, luxurious bathrooms and flat screens tellies to ensure you have a very comfy stay!

Some are located in a beautiful old barn and some are in the old Victorian town hall, with both being right next to the pub itself so you have all the pub facilities but are guaranteed a peaceful stay.

The independent freehouse also offers a very welcoming bar, with several local craft beers on offer, and a restaurant, run by head chef Jason Wright, which specialises in local, seasonal dishes such as delicious Blythburgh pork. The Swan fish and chips has a real following while halloumi and mushroom burger is another hit, and the local cheese board is a favourite with many. Gluten free, vegetarian and vegan dishes are always available, too.

The Swan is a very friendly place, ideally suited to explore both Norwich city centre with its great shops, art galleries and castle, and The Broads where you can take to the water, walk your pooch (the Swan is dog friendly, too) or simply enjoy the Great Outdoors.

REGULAR EVENTS are held, with the next being a live music session on March 8.

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BLISS OUT

REST AND RELAX AT CONGHAM HALL IN WEST NORFOLK www.conghamhallhotel.co.uk CONGHAM HALL, a gorgeous country house hotel set in 50 acres of grounds in West Norfolk, is the place for a stress free stay.

Perfectly located for the Norfolk coastline, it sits on the edge of the Sandringham Estate and has been welcoming guests for more than 30 years.

There are 26 individually designed bedrooms, including 11 garden rooms with private terraces, a state of the art spa which includes a 12m indoor swimming pool, a thermal suite with a sauna, steam, experience showers, an outdoor hot tub, and a full range of treatments available with Elemental Herbology products.

With a well-established herb garden, an orchard and a kitchen garden - plus a rich local larder including fish from the nearby coastline - food is a highlight of any stay.

The restaurant holds two AA Rosettes and dishes are beautifully presented - how does roast rump of local lamb, aubergine, courgette, vine tomato, black olive and basil grab you?

FEAST TREAT: Stay at Congham Hall any Monday to Thursday before March 31, 2020 and receive 20 percent off our dinner, bed and breakfast rates. Just mention Feast Norfolk when making a booking.

HOLIDAY HERE

The Grove, Cromer

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A NIGHT ON US AWARD-WINNING THE GROVE IN CROMER WELCOMES GUESTS FROM AS NEAR AS…MUNDESLEY! AND THERE ARE A COUPLE OF VERY GOOD REASONS TO VISIT THIS MONTH, AS CO-OWNER CHRIS GRAVELING TELLS FEAST NORFOLK www.thegrovecromer.co.uk AS A GENERAL COURTESY, we ask arriving guests if they have had a good journey, and recently I was a little taken aback, when the answer was ‘yes, I’ve only come from Mundesley’.

But I shouldn’t have been: according to Google Trends, ‘Holidays in Norfolk’ is searched by more people in Norfolk than anywhere else in the UK - going to show that the old adage of ‘you don’t appreciate it until you’ve moved away’ is a load of twaddle. Obviously, we, in the tourist industry, don’t really want to keep the beautiful secrets of our county quiet, but it makes it all a bit more special to share it with MARCH 2020

our neighbours.

At The Grove, we’ve come up with a series of offers to tempt people to stay at this time of year, including booking a second night in a Superior Room on us. So why not make a night of it, and take advantage of one or our fantastic offers, or just pop in and see us for a coffee, drink or just a nose around one of the oldest houses in Cromer?

And if the weather closes in, you can snuggle up in front of the fire maybe after a lovely treatment at The Massage Hut - before a superb two AA Rosette dinner, or book a room, even if you do only live in Mundesley.

The grove offers...

PAMPER PACKAGE Monday to Friday, a superior room, three course dinner and full breakfast, all for two people, plus full body massage for one person, is priced at £210 DINNER, BED AND BREAKFAST Monday to Friday (excluding school holidays), a standard double or twin room, three course dinner and full breakfast, is priced at £165 HAVE A NIGHT ON US! Book a night in one of our superior rooms to stay any time before the end of March (excluding school holidays) and get a second night on us (consecutive nights and direct bookings only). Price £130 BUBBLES FOR MOTHERS To celebrate the most important women in the world, we are offering a glass of fizz on us for every mum who is treated to an afternoon tea on March 21 and 22

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“WE ARE VERY KEEN T TO SUPPOR LOCAL

SUPPLIERS”

THE WHOLE HOG A BOUTIQUE HOTEL ON THE EAST COAST OFFERS SOME OF THE FINER THINGS IN LIFE, DISCOVERS SARAH HARDY www.thehoghotel.co.uk

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HOLIDAY HERE

The Hog Hotel, Pakefield

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HE RATHER CHARMINGLY named Hog Hotel in Pakefield, near Lowestoft, is fast becoming a key player in the region’s foodie scene.

With well known local chef, Stephen Duffield (whose CV includes The Imperial in Great Yarmouth and The Crown in Southwold) in charge of the stoves, the menu mixes up the best of local produce and tempting treats from further afield, with Loch Duart salmon a firm favourite.

‘We are very keen to support local suppliers,’ says owner Nathan Jones, who co-founded London-based contract catering business Harbour & Jones. ‘Lowestoft kippers are second to none, and we have Tiny Tipple spirits, beers from Green Jack and Baron Bigod cheese which is superb - and we are always talking with local farmers about meats for our Sunday roasts. But they have to be good - we want to offer the best of the best.’

The hotel offers an a la carte menu in the 40-seater restaurant, where Nathan says firmly that ‘comfort reigns’ - and thank goodness for that. And there’s a bar menu for lighter offerings, soon to include tapas style dishes, which can also be eaten in the pretty conservatory.

Interestingly, the bar (which has a 6m Welsh stone bar area) is home to the Big Table, which seats 10 people and can be used for large parties or families or, as Nathan says: ‘It is a sociable spot, where solo travellers can dine together.’

He adds: ‘The menu changes monthly and we are always listening, always thinking, about what works and what people actually want. We produce some fantastic plates of food, with great ingredients which are not mucked about with too much!’

Nathan also mentions the hotel’s wine list which he has developed with his favourite London merchant. ‘I wanted to offer something different, that you wouldn’t find on other wine lists in the area.’

Nathan and his wife, Sally, pictured above, bought the former 150-year-old Fishers Hotel near to the seafront last MARCH 2020

year and have lavished plenty of care and attention on the building, keeping the best bits and renovating the rest. The result is a lovely, light and airy place, with a chic Scandi vibe, and a soft colour scheme of greys, creams and blues.

It was, Nathan explains, a labour of love - he grew up in the area, with his parents running a local fish and chip shop, Mr Cod Piece, and attended Lowestoft College where he studied hotel catering.

‘I moved to London, and obviously came back to see my family, and we ended up buying a house in Southwold, too. I sold my business in London and was looking for something else and I kept driving past the hotel so it all seemed to fit,’ he says. ‘I wanted to give something back - to invest in the area.’

As part of this, Nathan wants to employ fresh, new talent, and works with students at his former college, now known as East Coast College. He employed local traders and builders to renovate the building, and his sister, Cathy, is the hotel’s general manager.

The idea for its name came from his late dad, Dave, who was a big hedgehog fan, Nathan explains, so do keep your eye out for lots of these little creatures in and around the hotel - on, say, wallpaper or, well, that’s for you to find!

The hotel has 16 bedrooms, which includes a couple of two-room suites, and one has full disabled access, including a wet room. Five rooms are dog friendly, although our four-legged friends are not allowed in the restaurant or bar.

The outside area will come into its own as we head into the better weather and there is, of course, just a short stroll away, the seafront.

Nathan is ambitious for the success of his home-town business and is hoping it will be the first of 10 such establishments on the East Coast and we’ll drink to that!

THE RESTAURANT opens Thursday to Saturday.

The bar and conservatory open daily.

THE HOG HOTEL, London Road, Pakefield.

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HOLIDAY HERE

The Shepherd's Lodge, and Grill and Chill Shack

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SHEPHERD’S

DELIGHT THE SHEPHERD’S LODGE NEAR AYLSHAM IS SAID TO BE THE MOST STUNNING SHEPHERD’S HUT IN THE UK! www.shepherdslodge.co.uk

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F YOU’RE LOOKING for a luxury break for just the two of you then how about experiencing the most stunning shepherd's hut in the UK - and, for that matter, the largest in the world?

The Shepherd’s Lodge is nestled at the edge of woods in Marsham, with a stunning view of the open countryside.

This is the perfect retreat to indulge in time for you, and with the Grill and Chill Shack as part of the Lodge, offering all you need to cook al fresco and under cover against the great British weather.

The bedroom area contains a king-size bed, there is a lounge area with a corner sofa and wood-burner, a kitchen area and also an ensuite bathroom. The outside of the hut has a private deck and, in The Shack, is a covered outdoor kitchen, a gas-fired barbeque, a fire pit, a bar (including an honesty bar for emergencies!) and a cinema. ​There are also lots of extra touches such as towels, bathrobes, slippers, soaps, tea, coffee, supplies for breakfast and even a bottle of Prosecco. You’ll find a shelf full of books and a selection of board games, and, in case the rain does close in, there is a portable DVD player.

There are bikes for hire and miles of cycling and hiking trails can be found straight from your doorstep.

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Occupying its own meadow at Top Farm campsite, screened by trees and hedges, The Shepherd’s Lodge provides the perfect retreat to escape from the world and relax.

THE LODGE was designed and built by the creative team at The English Shepherds Hut Company based in Norwich. Prices start from £110 per night (minimum stay 2 nights).

b

the berney

BOO

NOW GourKm Wine et Di 1 2 Ma n n e r rc

h £59.95 2020 pp

norfolk country pub hotel & restaurant Join us in our beautiful Grey Partridge restaurant for five courses, each presented by our head chef Rob Stayte, with his own interpretation of the food and its flavours. Wine specialist Katie Gardner uses her expertise to pick wines to perfectly complement these delicious dishes.

Arrival 7:30pm for a pre-dinner drink • Sit down for dinner at 8pm Heritage Beetroot salad Pomegranate and orange molasses, feta cheese, herb & pinenut salad Pan Roasted Scallops, Curried Cauliflower Wild mushrooms, crispy pancetta

Daube of Beef Slow-cooked beef cheeks, celeriac & apple purée, green beans, truffle sauce, crispy parsnips

Tonka Bean crème brûlée Pistachio ice-cream, almond shortbread Mrs Temple’s Gurney’s Gold Norfolk Cheese Crackers, grape jelly, celery, apple chutney

Book your room now & enjoy the complete Berney experience

The Berney Country Pub, Hotel & Restaurant Church Road, Barton Bendish, King’s Lynn PE33 9GF

www.theberney.co.uk 01366 347 995

HOLIDAY HERE

Name

| HOLIDAY HERE

Norfolk Cottages

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www.norfolkcottages.co.uk

BARN STORMING MUNTJAC BARN IN NORTH NORFOLK IS A SPACIOUS, STYLISHLY FURNISHED PROPERTY THAT OFFERS THAT LITTLE BIT EXTRA! WITH FIVE EN-SUITE BEDROOMS, Muntjac Barn in Briston - one of two newly converted farm buildings - is great for families or friends that wish to holiday together.

Relax in front of the wood burner in the open plan living space or take a quiet moment on the window seat in the kitchen area that looks over a small lake. There is a private

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patio with garden furniture and a barbecue, with a glass screen to keep little ones away from the lake - and also on site is a games barn and outdoor play area.

The property is located in Briston, just four miles inland from the Georgian town of Holt, with a pub, two shops, a bakery and a butchers. It’s a great location from which to explore all North Norfolk has to offer. Holt has a lovely range of local shops, together with plenty of tea rooms or restaurants offering locally sourced produce. Catch a steam or diesel train along the Poppyline, the coastal track which visits Weybourne and Sheringham. Many wonderful beaches are a short drive away: Wells-next the-Sea; the popular seaside towns of Sheringham and Cromer; and Salthouse and Cley-next-the-Sea - great bird watching locations.

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

HOLIDAY HERE

The Saracen's Head

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REST AND RELAXATION TUCKED AWAY IN GLORIOUS NORFOLK COUNTRYSIDE, THE SARACEN’S HEAD IS A HAVEN FOR FOODIES IN NEED OF PEACE AND QUIET! www.saracenshead-norfolk.co.uk

THE SARACEN’S HEAD is in ‘the middle of nowhere, but the centre of everywhere’! It is surrounded by the wonderful National Trust estates of Blickling Hall, Felbrigg Hall and Sheringham Park, as well as many other hidden historic places, churches and more to explore.

There are many walks from right outside the front door and several fab beaches are just 20 minutes drive away, which are ideal for exercising the dog and simply blowing the cobwebs away.

Here you can leave the hustle and bustle of everyday life far behind, and immediately relax and clear your mind even if it’s only a couple of nights away. With the peace and quiet of the beautiful Norfolk countryside, and the delicious locally sourced and exquisitely cooked food and a good bottle of wine or pint of beer, you will be transformed. You will then only have to climb the stairs to your cosy bed and the hoot of the owls will send you to sleep.

The Saracen’s Head is running a special spring, two night, three-course dinner, bed and breakfast offer for just £300 for a double or twin room. Full details are available online.

HOLIDAY HERE

Tin Can Camping

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GO GLAMPING SITUATED IN THE WILDS OF SOUTH NORFOLK, TIN CAN CAMPING IS A BEAUTIFUL CAMPSITE WITH FOUR 1950S AMERICAN CARAVANS TO CHOOSE FROM! www.tincancamping.co.uk

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HOW IS THIS for a unique glamping site? Tucked away at the end of a peaceful country lane, just outside Loddon, you will find four vintage American caravans oozing retro charm. Each ‘trailer’ has been renovated true to the 50s and 70s styles of their era, and are well set with everything you could possibly need, from memory foam mattresses and fluffy towels to fully equipped kitchens.

Plus a converted barn boasts hotel-style double walk-in rain showers, toasty underfloor heating, kitchen, pool table, espresso machine, games and more.

Located close to some fabulous pubs, farm shops and delis, Tin Can Camping is a foodie haven. Guests are also provided with a breakfast hamper that is worth getting out of bed for! Meat eaters, veggies and vegans are all catered for, and the most popular fodder includes free range sausages, bacon and eggs from Old Hall Farm, Woodton and the chocolate brownies.

Enjoy the peace by lazing on the decking or playing petanque while sipping local wine - Flint, Chet and Winbirri vineyards are all within a few miles. For those wishing to explore, there are canoes and day boats to be hired locally; Southwold is only 45 minutes by car and the Waveney Valley and Norfolk Broads are on the doorstep. If you are looking for a couple’s retreat, family holiday or group get together - Tin Can Camping caters for all.

HOLIDAY HERE

Hill Farm, Massingham

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Large LOOKING FOR A BIG HOLIDAY HOME? WELL, HERE’S ONE FOR MORE THAN 30 PEOPLE - COMPLETE WITH POOL, TENNIS COURT AND SAUNA! www.norfolkhideaways.co.uk HILL FARM MASSINGHAM sleeps up to 31 guests and consists of three stunning, interlinking luxury barns set in the rural idyll of Little Massingham, a stone’s throw from Great Massingham – one of North Norfolk’s finest villages.

Dating back to the 1880s, this beautiful property is surrounded by open parkland and all three barns retain authentic, original and characterful features throughout.

These barns boast all the mod cons you could wish for during your stay, with fantastic facilities such as the tennis court, pétanque court and stunning indoor swimming pool with modular cellular ceiling and colour-changing LED lights. There is even a six-person sauna!

The barns are truly magical - meticulously renovated with impressive attention to detail by the owners. They now offer large but cosy communal areas with comfortable sofas, wood burning stoves and mood lighting; you will find stunning artwork and 11 spacious bedrooms, all with luxurious en suite bathrooms or walk-in showers.

Lovers of wildlife will particularly enjoy the amazing views of the surrounding parkland from most of the windows, out of which you will see the herd of doe-eyed and hand-fed fallow, sika, axis, barasingha and red deer which roam the parkland around the barns; they’ll even come and pay you a visit on their way to the pond! The deer

theme features in all of the barns, with each having its own bespoke antler chandelier in the open plan living area.

Hill Farm Massingham is a truly special Norfolk hideaway that is absolutely perfect for those chasing a unique experience – be it a celebration or a relaxed weekend with friends or family – and wanting to come together in a spectacular location.

The barns can be booked individually to sleep 7 (Fallow Folly), sleep 10 (The Owl House) or sleep 14 (Red Stag Lodge). You can book a combination of any two, or you can book all three together to sleep 31 (Hill Farm Massingham).

As the barns interlink and share a central courtyard, there is ample opportunity to come together and dine around the huge dining tables, or to simply enjoy the privacy each of the barns provides. The pool is also shared between the three barns.

Hill Farm Massingham (sleeps 31), prices start from £5617 for 3 nights or £7000 for 7 nights. Details for Fallow Folly, The Owl House and Red Stag Lodge can also be found online.

CALL 01328 887658 EMAIL enquiries@norfolkhideaways.co.uk

The Bell Inn Eat - Drink - Sleep

17th century country inn at Rickinghall, between Diss and Bury St Edmunds Eight woodland themed bedrooms | Locally sourced menu | Coffee Corner Come & enjoy our delicious Sunday roast - bookings recommended!

Bookings being taken now for Mother’s Day www.thebellrickinghall.co.uk

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

Offices in Holt, Wells-next-the-Sea and Holkham 01263 715779

info@norfolkcottages.co.uk norfolkcottages.co.uk Terms and conditions online

HOLIDAY HERE

Adnams

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A SUFFOLK STAYCATION CHECK IN AT THE CROWN IN SOUTHWOLD THIS SPRING, AND WHILE AWAY A DAY OR TWO ON THE SUFFOLK COAST, ADNAMS STYLE! www.adnams.co.uk AS WE ALL COME OUT OF HIBERNATION, thoughts might be turning to getting away from it all, or at the very least getting away from work for a couple of days!

And where’s closer than the Suffolk coast? It’s an Area of Outstanding Natural Beauty which boasts quintessentially English seaside towns, such as Southwold, the home of Adnams.

The Crown, which stands proudly on Southwold’s High Street, has 14 bedrooms in all, including a spacious suite which is ideal for families, and each room has a personality of its own.

There are two restaurant areas to choose from, as well as an extensive wine list, and, if you just fancy a quick drink, then there’s a cosy back bar - showcasing a range of wellkept and award-winning Adnams beers and spirits.

After a good night’s sleep and a hearty breakfast in the morning (vegan and vegetarian options are available), The Crown is just moments away from the beach itself, and so is perfectly placed for a bracing post-breakfast walk.

Or how about a longer walk, to Walberswick? The walk, part of the Suffolk Coast Path, passes marshland and is teeming with birdlife. Alternatively, did you know you can hire bikes from The Swan Hotel? Whichever way you arrive in Walberswick, you’ll find a picturesque place complete with village green, and rolling sand dunes to explore before lunch.

The Bell Inn, also part of the Adnams pubs family, is a 600-year old pub steeped in history, with quirky snugs, a hidden alcove and, if it’s nice enough to sit outside in the early spring sunshine, a large garden. The menu captures the best of Suffolk produce: for example, for a light lunch, MARCH 2020

you could have Suffolk Smokies (flaked local smoked haddock in cheese sauce) with granary toast.

When the ferry is up and running, from Walberswick jetty, you could always save your legs on the way back and let a traditional rowing boat take the strain across the River Blyth.

Southwold Harbour, or the Blackshore area as it is known, has a charm all of its own, quite distinct to the town itself, with sheds selling fresh fish by the river mouth. And if you’re feeling thirsty, post-lunch, you could always pop into the Harbour Inn for a pint of Broadside or a Blackshore Stout (what else?) - the cosy corners of the bars lend themselves to small groups.

Back up in the town, there are plenty of independent shops for a spot of retail therapy before dinner, or, if you were feeling particularly spirited, why not stop off at The Swan Hotel for a cocktail in the stunning Still Room?

Of course, your perfect day in Southwold and its environs will be weather dependent. If it’s raining, you could always find shelter by immersing yourself on an Adnams tour: whether that’s a brewery or distillery tour. Cheers!

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FOCUS

The Stables at Royal Norwich

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Open to All

THE STUNNING STABLES AT ROYAL NORWICH ON THE WESTON ESTATE IN MID NORFOLK IS WELL AND TRULY OPEN TO ALL, AS EMMA OUTTEN DISCOVERS www.royalnorwichgolf.co.uk

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OU DON’T HAVE TO BE A MEMBER of Royal Norwich to dine in The Stables – being a member of the public will do just fine!

Opened last November and located on the outskirts of Norwich, on The Weston Estate, The Stables is a far from traditional ‘clubhouse’ complete with restaurant, bar and microbrewery. And at the start of this year, The Stables Cooking Experiences launched, putting the place firmly on the culinary map.

It is very much open to all - indeed, pop in for coffee and cake and admire the breathtaking views of the 350-acre estate, if that’s all you fancy. The Stables is open for breakfast, from 8.30am to 11am, and beyond that there’s an allday menu, on offer seven days a week.

A quick look at the menu and it’s clear that produce is locally sourced from local farmers, butchers, brewers and bakers: the likes of Yare Valley Oils, Cley Smokehouse, Nortons Dairy, Binham Blue and Marsh Pig are all on there. Moreover,

the stone baked pizza dough is made on site with local unbleached white flour from Letheringsett watermill.

As for the drink offering, it doesn’t get much more local than a microbrewery! The 1893 Microbrewery, named after the year in which the club was established, offers hands on experiences for up to eight guests, and is believed to be the only microbrewery at a golf club in the UK. This month sees the launch of their impressive looking 'A Yard at The Yard Afternoon Tea', and on offer will be a selection of freshly cut sandwiches, scones and various afternoon fancies all on a rather unique yard of wood.

Later in March will see the launch of The Yard dining menu, for lunch and dinner. Dishes will include Hevingham chicken and Salt Marsh chorizo cigar, thyme fennel dauphinoise and parsley roast cod, orzo risotto, cobnut pesto. Director of hospitality Kevin Gooch has high aspirations for The Stables. He says: ‘Our aim is to become a food and beverage centre of excellence, which will be renowned for food excellence and outstanding service.’

With Mothering Sunday fast approaching, Kevin and the team are keen to promote the idea of The Stables as a family friendly place, making the point: ‘It doesn’t look like your standard golf clubhouse by any stretch of the imagination.’

Add to that its vision and The Stables has all the ingredients to be a culinary destination with a difference.

MARCH EVENTS AT THE STABLES...

THURSDAY 5 Royal Norwich and Bu llards Gin Experience Butchery Cookery De monstration WEDNESDAY 11 Launch of Afternoo n Tea THURSDAY 19 St Patrick’s Day Stree t Food Cooking Demonstrat ion SUNDAY 22 Mother’s Day Lunch WEDNESDAY 25 Floristry Workshop wit h La Belle Flowers

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Q&A

on a LIFE plate MY

JORDAN BAYES OF THE CHEQUERS INN IN NORTH NORFOLK TELLS US ABOUT HIS SECRET WEAPON IN THE KITCHEN AND WHY HE’S BORROWED HIS MUM’S CASSEROLE DISH

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www.chequersinnthornham.com

ho are you and where do you work?

My name is Jordan Bayes, I’m 24, and I am the head chef at The Chequers Inn in Thornham in North Norfolk. I started at the end of last year.

Where did you train?

I grew up in Northamptonshire and studied at Northampton College. I worked in Oundle and then went to Tuddenham Mill, near Newmarket, to work for our chef patron Lee Bye. Who is your favourite chef?

My favourite chef is Raymond Blanc as I love classic French cooking, and he has a massive kitchen garden. I read his autobiography when I was about 12 or 13 and he really inspired me. I have met him once, and he is a very lovely man and so passionate about what he does.

What three ingredients are always in your cupboard?

I always have fresh, local eggs, Maldon sea salt, and red wine. Eggs are so versatile - vital in baking, for sauces and as a good way of enriching dishes, like say a Carbonara.

I prefer sea salt to table salt and red wine gives a kick to stews -I have ‘borrowed’ my mum’s Le Creuset casserole pot and use it a lot at home!

What’s your foodie guilty pleasure?

As a quick, easy supper at home after work it has to be baked Camembert, focaccia, and apple chutney. It is easy to make, even when you’re tired, and really delicious.

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Recipe Overleaf

Recip Overlee af What’s your favourite tipple?

Again, after work, I enjoy a pint of East Coast IPA but I also like a G&T now and again - and I sometimes have an Aperol Spritz, too.

Tell us a little bit about your secret weapon your Josper My Josper grill, from Spain, is my right hand man and allows me to cook directly over charcoal and oak. Holkham venison is a real favourite here in the restaurant and it tastes amazing when cooked on the Josper.

Describe a perfect meal I love Norfolk lobsters, cooked on the Josper with garlic butter, enjoyed with my mates and family.

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

I enjoy the White Horse in Brancaster Staithe for local mussels, and Pea Porridge in MARCH 2020

Bury St Edmunds, for its quality cooking and service.

It is so consistent every time you visit.

Tell us something we don’t know about yourself I’m a twin - I am 15 minutes older than my brother Ross. When we were younger, you couldn’t tell us apart. And I also enjoy clay pigeon shooting; it is something I have always done with my grandfather as we’re really close. It’s just great to get out in the fresh air.

What’s your foodie prediction for the coming few months?

The season will soon start to turn and we’ll see a complete change in produce - I look forward to stripping the food back and serving local asparagus with wild garlic, Norfolk Peer potatoes and coastal herbs.

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Q&A

R E C I P E

Gurney’s Haddock, Woodforde’s Wherry, Crispy Leeks We are fortunate to have such great food and drink producers in Norfolk. This dish is a homage to the county that has welcomed me with open arms and it is a firm favourite amongst guests here at the Chequers.

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200g of Gurney’s smoked haddock; 1 small leek; chives THE RAREBIT 175g of mature Cheddar cheese, grated; 120ml of Woodforde’s Wherry; 3 level tbsp of plain flour; 1 rounded tsp of English Mustard; 30g of butter; splash of Worcestershire Sauce (optional)

2

In a small saucepan, melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.

Finely slice a small part of the

leek into long matchsticks and deep fry until light brown. Drain on a J cloth and season with salt.

Generously coat the haddock fillet with the rarebit sauce and place under a hot grill for around 7-8 minutes until golden brown. The fish should remain soft to touch and flake away when pressed with a fork. To finish the dish, serve in a warm bowl and garnish with the crispy leeks and chives. Perfect with toasted sourdough.

SER

Eating Out

Get The Abbey Habit IT’S A POPULAR TOURIST ATTRACTION, WITH A GREAT CAFÉ AND FOOD HALL AT ITS HEART. SARAH HARDY CALLS BY CREAKE ABBEY IN NORTH NORFOLK www.creakeabbey.co.uk

N

ESTLING IN THE GENTLE COUNTRYSIDE near Burnham Market, the atmospheric Creake Abbey has developed into quite a tourist attraction since Diana Scott took charge in 2003.

The ruins of a 13th century abbey set the tone for this spot which is set in luscious water meadows, teeming with wildlife. At the centre of it all is a food hall, packed with local produce from many of our favourite suppliers, such as Norfolk Brewhouse, Chet and Waveney Valley Vineyard and Yare Valley Oils - and Wells butcher, Arthur Howell, features on the extensive butchery counter. Also expect to see fresh bread, antipasti, eggs, cakes and more, and hampers are always available.

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Much of this produce is used in the adjoining café which opens daily, with the odd Friday and special event evening opening, too.

It’s a friendly, buzzy sort of place, packed with all types, from muddy walkers, like me, to smart lunching ladies - which I aspire to be. It’s very light and airy, with big windows and lots of colourful artwork on the walls for sale.

Expect wooden floors and chunky tables and chairs, too.

There’s a regular menu, with all your favourites, like soups, sandwiches, fish and chips, fishcakes, and salads, plus a daily specials board where you’ll find a few more options, too. Emphasis is, of course, on seasonal dishes and all dietary requirements are catered for, with several gluten free dishes always available.

I spied whitebait on the specials board which is a real favourite of mine but instead started with a bowl of soup celeriac - before quickly moving on to a Norfolk platter at £15, which mixed up three lovely local cheeses including Norfolk Dapple and Binham Blue; a Bray’s pork pie; ham from Field Dalling; Candi’s Spiced Carrot Chutney; plenty of juicy olives and a stack of toasted sourdough bread from Krusty Loaf in Fakenham. Heaven!

Himself had half a sandwich and a bowl of soup. His soup was curried parsnip and his sarnie was cheese and homemade chilli jam, and both were quickly declared hits.

Lots of cakes and sweet treats are on display so you can have a good nosey before you buy, with a new addition being a chocolate cake with an avocado buttercream topping which is delicious.

There is coffee from Mid Norfolk artisan roasterie Black Cat, and tea from Wilkinson’s of Norwich - and don’t miss the homemade lemonade which is a perfect refreshment in the warmer weather.

Once you’ve tucked into your breakfast, lunch or just coffee and cake, make sure you explore the six or so shops on the site. They offer a pretty diverse mix, from the classic countrywear shop, Christopher William, to Home by Annie MARCH 2020

Lambert, where you can have a snoop around wonderful items from all over the world - a real emporium.

It is a gentle stroll to the abbey ruins, now looked after

by Historic England, and you can even borrow a pair of binoculars to look out for the resident barn owl.

It’s a really charming spot, with plenty of space for all, even when it’s super busy in the height of summer. There’s plenty of parking and a good circular walk which takes in Burnham Thorpe and the Holkham estate.

CREAKE ABBEY stages one of the region’s biggest farmers’ markets on the first Saturday of each month, so the next one will be March 7.

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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

ONE STOP RESOURCE FOR LO V E R S OF GREAT FOOD AND DRIN K

A warm

welcome David Wakefield and wife Val take the bumpy road to Burnham Market in search of good food - and find plenty of it www.number-29.com

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S MUCH AS WE LOVE going to Burnham Market (the reasons are obvious, and we also have friends there), the stretch of the B1135 from Fakenham to Burnham does little to endear you to the area, although it passes through the pretty Creake villages en route.

The surface is awful! Likening it to a roller coaster is not an exaggeration, as my wife, who has fearlessly ridden The Hulk in Florida, will testify.

However, such things are not sufficient to put us off the expectation of a good evening out at NoTWENTY9.

We well remember this beautiful Grade II listed building in its previous incarnation, and have to say what a great job has been done here, with many of the original features retained.

And you’re sure of a warm welcome, factually and metaphorically speaking. The entrance has a cosy bar area at each side and the building’s double-sided log burner provided a most welcome warmth on a not particularly pleasant winter’s evening.

Equally warm was our greeting by Rachael Parke, who runs the restaurant with her chef husband Jeremy. Rachael looks after the front of house side of the business and, between them, they have more than 40 years’ culinary and hospitality experience. Both are dedicated to inspiring and training the next generation of hospitality candidates, as well as the ongoing development of current staff.

First impressions of the dining room are its cosiness and clever lighting (we particularly liked the tiny light strings inside the bottles on each table). There is a gleam about the wine glasses and silverware which promises much for the

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diner, and our meal certainly proved the point.

Fortified by glasses of the sharply refreshing Portuguese favourite Vino Verde we quickly made our menu choices.

Jeremy cooks in an open kitchen, on a large fire pit which is dramatic, to say the least. And meats in particular, from Swannington Farm to Fork, are recommended along with locally caught fish.

My starter choice was the beef cheek ravioli, served with carrot purée, sauce reform and crisp capers (£9), while my wife selected the carrot mousse, made from salt bake carrot and cream cheese, and served with caraway tuille, Port sultanas, toasted pine nuts and carrot and ginger gel.

With beef cheek in the mix I expected an intense favour, and boy was this intense! The pasta was nicely al dente and the capers provided a little extra texture.

The carrot mousse was something of a surprise package but again, it was packed full of flavour.

EATING OUT

NoTWENTY9

| When my wife chose the hake en papillote (£24), I am sure she didn’t realise what a curtain raiser this dish is! Its arrival at our table caused one or two other guests to admire it and wish they had chosen it! And it tasted as good as it looked. My wife particularly liked the ash roast tiny beets, which came with mussels, saffron potatoes, shitake mushrooms and ras el hanout butter.

I went for the paprika cured belly pork (£22) which was served with cider compressed apple, bubble and squeak fritter, pear chutney, Savoy cabbage and a cider reduction. Pork can suffer from over-cooking, but not this time. Mine was tender and juicy.

The mains menu is varied, ranging from homemade burger and battered haddock to a choice of ribeye and sirloin steaks, with a variety of side dishes.

Puddings include ice cream and sorbets, plus cheese; I had the lemon parfait (£8) which was served with shortbread, white chocolate mousse, lemon gel, a white chocolate shard and honey and whisky sauce. The star of this dish for me was the mousse, smooth as silk and not too sweet.

My wife enjoyed the Champagne poached rhubarb (£8) which was accompanied by tonka bean pannacotta, rhubarb gel, candied rhubarb, champagne sorbet and vanilla milk crumb.

As much as the food, we enjoyed the atmosphere in the restaurant, which was nicely buzzy without being intrusive.

This was complemented by service that was efficient and always pleasant.

We could see that NoTWENTY9 fulfils a variety of roles – with food (including a children’s menu) served all day, and snacks available at the bars (dogs are also catered for).

The restaurant is set over two floors and the first floor is also home to the glass wine cellar for wine enthusiasts to admire. Two further private dining rooms are perfect for tables of 8-10 guests wishing to get together and celebrate, with no additional charge, and a bespoke taster menu for a special event can be provided.

The outside courtyard, with an outdoor kitchen, high flint walls, 100 year old olive trees and a wishing well, promised much for a summer visit - and we will definitely be back!

Oh, and if the temptation to really make a night of it is too much to resist, then there are six lovely bedrooms, sitting in their own private gardens.

NoTWENTY9, Market Place, Burnham Market.

Call 01328 738498.

MARCH 2020

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AFTERNOON TEA AT A COUNTRY ESTATE Selected dates throughout the season, including Mother’s Day on 22nd March holkham.co.uk

20 02 04 Feast Afteroon Tea Ad.indd 1

05/02/2020 14:04:17

pasta, bar and kitchen

Celebrating La Mamma Book now to treat your Mother to an authentic Italian meal this Mother’s Day. 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

Gadgets & Gizmos

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' m u Mthe s ord W

HERE ARE A FEW GIFT IDEAS FOR YOUR MUM AS MOTHERING SUNDAY ARRIVES

Copper Velvetiser

Grey enamel espresso cup

Splatter jug

£99.95, Hotel Chocolat, intu Chapelfield www.hotelchocolat.com

£4.49, Adnams www.adnams.co.uk

£17.50, Marks and Spencer www.marksandspencer.com

Dog tail hooks

Le Creuset stoneware petite coffee press

Emilia oil and vinegar set

£15, National Trust www.nationaltrust.co.uk

£35, John Lewis www.johnlewis.com

£12.50, Oliver Bonas, intu Chapelfield www.oliverbonas.com

MARCH 2020

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MOTHERING SUNDAY RECIPES

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Thanks Mum! MOTHERING SUNDAY IS THE TIME TO SPOIL YOUR MUM, SO HERE ARE THREE RECIPES FOR YOU TO TRY, INCLUDING A ROAST AND A CAKE

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MOTHERING SUNDAY RECIPES

The Crown at Woodbridge

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UNDER STARTER'S ORDERS BEN HEGARTY, HEAD CHEF AT THE CROWN AT WOODBRIDGE, IN SUFFOLK, OFFERS THIS STARTER (OR LIGHT LUNCH), THE PERFECT EXAMPLE OF THE TYPE OF DISH TO BE ENJOYED IN THE AA TWO ROSETTE RESTAURANT www.thecrownatwoodbridge.co.uk

Smoked Mackerel Pâté R E C I P E

220g of smoked mackerel (we use Pinney’s); 50g of cream cheese; 50ml of double cream; 1tsp of horseradish sauce; 10g of chopped chives and parsley; juice and zest of one lemon; salt and pepper, to taste

Serves Four

Start by flaking the mackerel down into chunks. In another bowl, mix all other ingredients together until smooth. Gently fold the mackerel into the above mixture - don’t over mix because you want it to have texture. After everything is mixed, share between four small ramekins and set in the fridge for at least one hour.

Serve with your favourite toasted bread, pickled onions or beetroot and a nice baby gem salad.

MARCH 2020

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MOTHERING SUNDAY RECIPES

Old Hall Farm

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ROAST WITH THE MOST REBECCA MAYHEW OF OLD HALL FARM, NEAR BUNGAY, OFFERS SPICY PORK BELLY AS A MOTHER’S DAY CENTREPIECE www.oldhallfarm.co.uk R E C I P E

Five-spice roasted pork belly with caramelised chilli sauce

This a dangerously delicious pork recipe and works brilliantly with our rare breed milk fed pork. The spice rub can be applied the night before, which will help you save time on the day of cooking.

Serves 1.25kg of rare breed pork belly; 1tbsp of 45 Chinese five-spice; 2tsp of sea salt THE CHILLI SAUCE Rapeseed oil (we love Crush and Yare Valley); 3 cloves of garlic, chopped; 1 large shallot, finely chopped; 4-5 large red chillies - remove some of the seeds for a milder sauce; ginger, 2 inches, cut into matchsticks; 250ml of white wine; 65ml of hoisin sauce; 2tbsp of light soy sauce; 125ml of water; 65g of brown sugar Mix the five-spice and rapeseed oil together to form a paste.

Put the pork in a colander, skin side up, and pour boiling water over the skin as this tightens the skin up and helps guarantee fabulous crackling. Dry the pork well and score the skin with a sharp knife at 1cm intervals. Be careful not to cut too deep and into the meat, just score the skin and fat. Turn the pork over and slash a few shallow cuts into a criss cross pattern in the meat, and rub the paste into the meat side only. Keep the skin side as dry as possible. Place the pork into a tray or dish and rub the salt into the skin, really working it into the score marks. Refrigerate for an hour at least, or overnight, leaving the skin uncovered to help it dry out. On the day of roasting, preheat the oven to 220°C. Place the pork on a rack in a tray, skin side down, and roast

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for 15 minutes, then turn the pork over so it is skin side up and roast for a further 25-30 minutes or until the skin crackles. If needed, you can put the pork under the grill for a few minutes to give the crackling a final blast but watch carefully to ensure it doesn’t burn. Rest the meat for 15 minutes whilst you make the sauce.

THE SAUCE Heat a little rapeseed oil in a frying pan and add the garlic, shallot, chillies and ginger. Sautée for 3-4 minutes then add the white wine and allow to bubble rapidly, before adding the remaining ingredients. Stir together and simmer for 5-10 minutes, allowing it to reduce down and become slightly sticky.

TO SERVE Cut the pork belly into 4/5 slices, divide between plates and drizzle each portion with sauce. Serve with wild rice and broccoli which has been stir fried with garlic and ginger.

OLD HALL FARM is at Woodton, near Bungay, and has a farm shop and deli with a butchery counter and a lovely café. Enjoy Mother’s Day two course meal for £22 - booking essential.

REGULAR POP UP evenings are held, and the next one is March 5 with Jeremy and Rachael Parke, who now work at NoTWENTY9 in Burnham Market. They are preparing a seven-course Taster Menu at £50 a head.

MOTHERING SUNDAY RECIPES

Hamptons @The Barn

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THE SWEET SPOT HERE’S A PERFECT CAKE FROM HAMPTONS @THE BARN FOR ALL THOSE WONDERFUL MUMS OUT THERE! www.hamptonsatthebarn.co.uk HAMPTONS @THE BARN is at Bawdeswell, near Reepham.

It opens every day from 10am-4.30pm, serving brunch, lunch and afternoon teas and check out the website for details of themed evenings.

R E C I P E

sour cream and blueberry cake THE CAKE 175g of butter; 175g of caster sugar; 3 large eggs; 225g of self raising flour; 1tsp of baking powder; 2tsp of vanilla extract; 150ml of sour cream; 375g of blueberries THE ICING 200g of soft cheese; 100g of icing sugar Preheat the oven to 1600C. Butter

and line the base of a 23cm round cake tin. Beat together the butter, sugar, eggs, flour, baking powder and vanilla until pale and well mixed.

Beat in 4 tablespoons of the sour cream and then stir in half the blueberries. Pour the mixture into the cake tin and level off. Bake for 50 minutes or until firm and slightly springy to the touch. Pierce with a

sharp knife or skewer and when it comes out clean the cake is cooked through. Cool for 10 minutes then tip out of the tin, remove paper and tip onto a rack to finish cooling.

Beat the soft cheese with the icing sugar and remaining sour cream until smooth and creamy. Spread over the cake and scatter with the remaining blueberries.

Serves Six

Serv 8-10 es

MARCH 2020

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Cookbooks H

TASTY READS

This month’s cookbooks are full of adventure, travelling to Jerusalem and Romania, and even through the English countryside with a traditional village circus!

GIFFORDS CIRCUS COOKBOOK

Feast Fave.

by Nell Gifford and Ols Halas £27/Jarrold price £22 Giffords Circus has been touring the south of England every summer since 2000. It is a traditional village circus with extraordinary acts from all over the world. Their restaurant, Circus Sauce, is headed by chef Ols Halas and seats circus goers in a beautifully decorated tent on site. They offer a new menu every week and use seasonal and local produce from the surrounding area: moreish freshly baked bread, roast chicken and truffle suet pudding, smoked ham hock in pastry, dressed crab with samphire, queen of puddings, and mounds of Eton mess to name a few. The 100 recipes also include stories, vibrant images of the circus and its slow summer journey through the English countryside.

THE BATCH LADY

by Suzanne Mulholland £20 Dubbed cookery’s answer to Mrs Hinch, Suzanne is an expert in helping you reclaim time and head-space through her Batch Method. Her first book contains 80 home cooking recipes that are quick to make, create and store, along with meal planners and time-saving tips. It sounds like a super useful book for those of us who are under pressure with family and work responsibilities!

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LIFE KITCHEN

by Ryan Riley £20 Described as ‘a game-changer’ by Nigella Lawson, this inspiring debut cookbook is by award-winning food writer and stylist Ryan Riley who lost his mother to cancer in his late teens and aims to give back the joyful sensation of taste and flavour to those living with cancer treatments, which can dull the taste buds. He uses clever combinations of ingredients and often using the fifth taste – umami – to amplify the flavours in his dishes. This is a lovely book, full of passion, and so useful, too.

DIARY DATE March 12, 6-6.30pm, The Pantry, Jarrold: An evening with Joanna Trollope. Joanna discusses her latest novel, Mum & Dad, followed by a Q&A and book signing. Single tickets are £20 which includes a copy of the cook and one ticket, and couple tickets are £25 which includes a copy of the book and two tickets.

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

FALASTIN

by Sami Tamimi and Tara Wigley £28 Born and raised in Jerusalem, Sami was Yotam Ottolenghi’s co-author on Ottolenghi The Cookbook and Jerusalem, is co-founder of his deli and restaurant brand and executive head chef of his restaurants. Travelling through Bethlehem, East Jerusalem, Nablus and beyond, they invite you to re-create the regional cuisine of Sami’s homeland via some delicioussounding recipes, accompanied in the book by beautiful food and travel photography and stories from unheard Palestinian voices.

CARPATHIA: FOOD FROM THE HEART OF ROMANIA

by Irina Georgescu £22 From fermented borsch soups to hearty stews, this is billed as the first book to showcase the culturally diverse cuisine of Romania. Carpathia takes the reader roaming through the country, from Transylvania to the Danube Delta, while introducing dozens of satisfying recipes that express the landscape, culture and joys of traditional Romanian hospitality. Its character is rooted in many cultures from Greek, Turkish and Slavic in the south and east; to Austrian, Hungarian and Saxon in the north and west.

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

especially for mum THIS MONTH OUR FREE FROM RECIPE WRITER SARA MATTHEWS OFFERS A SPICY SALAD AND A CAKE WITH MOTHER’S DAY IN MIND Find Sara on Facebook @sarabynatureskitchen

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

PISTACHIO ALMOND AND ROSE CAKE R E C I P E

Serves 8-10

SPICY WARM FENNEL, CAULIFLOWER, TOMATO AND BEAN SALAD The heady fragrant flavours of Ras el hanout give a wonderful Moroccan feel to this simple dish, and roasting the vegetables first takes this dish to another level

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R E C I P E

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250g of gluten free self raising flour; 50g of ground almonds; 150g of coconut sugar (unrefined brown sugar works as well); 20g of finely chopped pistachio nuts; zest of 2 lemons; 250ml of soya milk; 100ml of rapeseed oil; 1tbsp of apple cider vinegar; 1tbsp of lemon juice FOR THE SYRUP TOPPING 3tbsp of maple syrup; juice of 1 lemon; 1½-2tsp of rose water; 50g of roughly chopped pistachio nuts; 1tbsp of coconut sugar (unrefined brown sugar also works) Preheat the oven to 180°C, and line a loaf tin with baking parchment. In a mixing bowl, add the flour, almonds, coconut sugar, finely chopped pistachios and the lemon zest. Mix with a whisk to combine. In a measuring jug, add the soya milk, rapeseed oil, lemon juice and vinegar then whisk to combine completely. Add the wet to the dry ingredients and stir to combine.

Do not over mix. Pour into the prepared loaf tin and bake in the preheated oven for 30-35 minutes until skewer comes out clean. In a pan, add all the topping ingredients apart from the roughly chopped pistachios. Heat until the sugar is dissolved, and the mixture starts to bubble. Add the pistachio nuts and stir to coat. Take off the heat.

Prick the warm cake several times with a skewer then evenly spoon over the mixture, coating the top of the cake.

Leave in tin to cook then lift out using the parchment. Cut into slices and serve. This cake also freezes well.

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SER

This is a delicious cake, perfect for spring and a beautiful and tasty treat for Mother’s Day

1 bulb of fennel, sliced; ½ a large head of cauliflower, broken into florets; 150g of on the vine tomatoes; 1 x 400g tin of butter beans; 1tbsp of lemon juice; large handfuls of spinach, chopped; 1tsp of Ras el hanout spice FOR THE SALSA SAUCE 1 large red onion, chopped; 150g of tomatoes; 2 cloves of garlic, crushed; large handful of fresh basil; 2-3tbsp of lemon juice; ½ tsp of Ras el hanout spice Preheat oven to 180°C. Line a large baking tray with parchment. Add the fennel and cauliflower florets, add 1tbsp of lemon juice, stir to coat then sprinkle over 1tsp of the Ras el hanout spice. Stir to coat. Bake in the oven for 25-30 minutes, until cauliflower starts to soften and is slightly charred.

In another baking tray, add the red onions, tomatoes, garlic, and 1tbsp of lemon juice from the salsa ingredients and then roast for 20-25 minutes until the tomatoes pop and the onions are soft. Once cooked, place this in a food processor, along with the remainder of the lemon juice, basil and ½tsp of the Ras el hanout spice from the salsa ingredients. Pulse to make a chunky salsa. Pour this into a pan and gently heat. To the pan of salsa, add the chopped spinach and cook until it wilts down. Stir in all the other ingredients, roasted fennel, roasted cauliflower and butter beans. Serve warm, topped with torn basil leaves as a light lunch with toasted bread or as a delicious side dish.

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Garden Rooms

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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

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Spring into Action!

Mother’s Day 22nd March

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Catherine Jeans

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ARE YOU GETTING ENOUGH SLEEP? THIS MONTH, NUTRITIONAL THERAPIST CATHERINE JEANS EXPLORES HOW DIET AFFECTS OUR SLEEP AND WHAT WE CAN DO ABOUT IT www.thefamilynutritionexpert.com

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LEEP. It’s a hot topic right now, and so many of us are sleep deprived without even knowing it.

As a nutritional therapist, I talk to a lot of people about their sleep: how their diet could be negatively affecting their sleep, but also how a lack of sleep might also affect their diet and food choices.

Yep, not getting enough sleep might push you towards unhealthier food choices. That’s because when we are asleep, many of our appetite signals, such as leptin and ghrelin, do their rebalancing. If we don’t get enough sleep, we are much more likely to eat more the next day, especially of the carb and sugar variety!

Not getting enough sleep is also a huge stress on our body, and we often end up with cravings for sugary foods, white carbs and stimulants such as caffeine just to keep ourselves going.

So if you struggle to sleep, here are my top tips for getting more good quality sleep.

1. FOCUS YOUR MEALS around protein to help keep your blood sugar balanced, and it may be helpful to get some slow carbs with your evening meal such as brown rice, sweet potato, quinoa or wholemeal pasta. These slow carbs help to deliver amino acids into your brain that may help to support good sleep.

2. BEDTIME SNACK - If you eat early with your children, you may need a bedtime snack to help support a good night’s sleep. This should include some carbs and protein, and remember to keep the sugar low. Perfect is a warm glass of milk or an oatcake with almond butter or hummus on top. I also love turmeric milk - just warm a glass of milk, or nut milk, with a half teaspoon of turmeric, a dash of honey or maple syrup, a pinch each of cinnamon, black pepper, nutmeg and five spice. Allow to gently warm, stir in half a teaspoon of coconut oil to help support turmeric absorption and enjoy!

3. AVOID CAFFEINE AFTER 1PM if you struggle to sleep, because this is a stimulant that can keep you awake, especially in sensitive people. If you do have caffeine in the morning, have it with food - either with breakfast or mid-morning with a few almonds. Stick to herbal teas later in the day, and keep your caffeine to no more than two per day (one if you can).

4. KEEP ALCOHOL TO A MINIMUM - Whilst it may help you drift off, it can also affect your quality of sleep. Try to have a few nights off alcohol every week - and note down in a journal whether you sleep better without it.

5. MANAGE YOUR STRESS LEVELS with small amounts of relaxation every day - five minutes of deep breathing before bed, some yoga, a gentle walk or taking 10 minutes out, to do something you really enjoy.

Whatever it takes to keep you relaxed and prevent those stress hormones building up. Then your body is more likely to be in a state of calm before bedtime!

Finally, do try to get at least one or two hours of sleep before midnight, several times per week.

The hours before midnight are golden hours for sleep and restoration. So get yourself into a bedtime routine that gives you time to get to sleep at least 90 minutes before midnight.

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GROW YOUR OWN

Bawdeswell Garden Centre

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Mother Earth KEVIN MORRIS OF BAWDESWELL GARDEN CENTRE IN MID NORFOLK IS ALL SET FOR MOTHERING SUNDAY

MARCH 2020

www.bawdeswellgardencentre.com

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T’S MARCH and daffodils are creating rivers and pools of yellow everywhere, and nature is gifting us new life wherever we look. And, of course, March 22 brings us Mothering Sunday, a most important day, especially, I suspect, amongst mothers!

This is not to be confused with Mother’s Day, devised in America by Anna Jarvis in 1905 in recognition of her peace activist mother who had looked after the injured in the American Civil War and created Mother’s Day Work Clubs to address public health issues – this was first officially celebrated in 1908.

A form of Mother’s Day can be traced right back to the Ancient Greeks who held a spring festival worshipping Rhea, The Mother of Gods. However, in this country, Mothering Sunday dates back to the 16th century, when people returned to their Mother Church on Laetare Sunday, the fourth Sunday of Lent, to go ‘a-mothering’ as it was known.

In later years this became a day when domestic servants would be given the day off to visit their mother church and meet up with other family members, often the only opportunity to do so during the year. Children and young people who were working in

service would also be allowed the day off to join their families, often picking wild flowers en route to give to their parents. Hence, the tradition of giving gifts to mums began, although just when it became expected to enhance the flowers with bottles of artisan gin and hand-made chocolates, nobody is quite sure!

All this brings us back to our American friends: interest in Mothering Sunday had waned by the start of the First World War, and it was only in the 1920s that a vicar’s daughter from Coddington, Constance Penswick-Smith, advocated that the Mothering Sunday tradition be re-ignited on the back of the now imported American Mother’s Day traditions. Commercially minded merchants and retailers quickly recognised a fine moneymaking opportunity and, by the 1950s, the day was firmly established in the retail calendar!

Interestingly, being in the middle of Lent, you would think that slap-up family feasts would be frowned upon, but no, it appears that, historically, the self-restraint rules were waived just for this day!

With food in mind, did you know that Simnel cake, which is more often associated with Easter, was originally made for Laetare Sunday - the fourth Sunday of Lent?

In the 1600s folk also baked Mothering Buns – sweet buns topped with pink or white icing and traditionally sprinkled with cardamom seeds or aniseed confits (nowadays hundreds and thousands!) which are still baked today in some more traditionally minded establishments. In Northern England and Scotland, carlings were also served which are pancakes made with steeped peas fried in butter with a little seasoning.

Of course, not all of us have family gatherings to attend, so perhaps Mothering Sunday should be used as a day to celebrate the most important matriarch of them all, Mother Earth! We should all bury our hands in the soil and plant something, marvel at the diversity of flora and fauna, and take a moment to think how we can all help cherish and protect her a little more.

MARCH 27, 11am, Alan Gray will be giving a talk on The Garden: Wellbeing & Sustainability at the Garden Centre. Tickets £7.50 each and includes a free tea or coffee.

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WE HAVE AN EXCITING MARCH PLANNED WITH A HOSTE OF EVENTS!

March 8 Enjoy lunch with Victoria Derbyshire to celebrate International Women’s Day March 22 Spoil your mum for lunch or a treatment in the Spa on Mothering Sunday March 28 We are celebrating Earth Hour with a locally sourced menu and wine, all served by candlelight WWW.THEHOSTE.COM

EAT

WE ALSO HAVE BEAUTIFULLY APPOINTED ROOMS, WHY NOT STAY THE NIGHT TOO Call the team today to enquire or book on 01328 738777 • reception@thehoste.com

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Taste Test

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For a mother's love IT IS TIME TO CELEBRATE MOTHERS AND GRANDMOTHERS, AND WHAT BETTER WAY THAN WITH SOME OF NORFOLK’S FINEST PRODUCE? SAMANTHA MATTOCKS REPORTS Afternoon Tea at Old Hall Farm £16 per person, £20 with a glass of local fizz; gluten-free available www.oldhallfarm.co.uk Old Hall Farm in Woodton, near Bungay, has stepped up to the afternoon tea mark in some style with this offering. Using local produce as well as staples from their own farm, these delicate plates celebrate all that is good about afternoon teas. The sandwiches are finger-thin, the scones rich in fruit and cheese respectively, and the cake selection is second to none. The gin, gooseberry and lemon pannacotta is my top tip. While they have been brought in especially for Mother’s Day, I have a feeling they will continue throughout the year. Booking is essential.

Season’s Bounty £3.75 per jar Find Season’s Bounty on Facebook Founded in 2013 by Ali Barwick, this onewoman preserve maker has won an impressive number of awards including nine Golds in the Marmalade Awards as well as three Great Taste Awards. Using as much local produce as possible, these preserves pack a punch of flavour and are perfect for afternoon scones or morning toast alike. The award-winning Blood Orange and Norfolk Gin Marmalade is rich with flavour and peel, while the Raspberry and Passion Fruit Jam is delightfully zingy.

Skylark Blush £20 www.chetvineyard.co.uk Norfolk is rich with fantastic wines but Skylark Blush from Chet Vineyard ticks all the boxes as something special for Mother’s Day. A light pink brut, this wine is inspired by the skylarks that thrive in the Chet Valley. Made the traditional Charmat method, where wine undergoes first or secondary fermentation in large pressurised stainless-steel tanks rather than individual bottles, this sparkling rosé wine is light and elegant, with apricot and apple notes.

The Pod Chocolates From £3.50 www.thepodchocolates.co.uk The Pod Chocolates, a familyrun company in Harleston, has an extensive range for Mother’s Day including sugar free, dairy free and vegan offerings. How about their Great Taste Award winning intense orange truffles or their solid chocolate hearts?

And my favourite - their vegan peanut butter and honeycomb snowballs!

All are produced using just natural ingredients, including ethically sourced Belgian chocolate, with money going to the cocoa farming communities.

Norfolk Gin 70cl bottles £42, 100ml £18.50 www.norfolkgin.co.uk This handmade bathtub gin characterises much that there is to love about this part of the world: summer days, fragrant herb gardens and time spent with friends. I find this artisan gin herbaceous and lightly floral, not overpowering at all, and it is a truly versatile gin as seen through the recipes on their website! Each batch is hand-numbered by husband and wife team Jonathan and Alison Redding, and their wonderful ceramic bottles can be refilled.

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Picture by Danny Elwes

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

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City College

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An eventful Month

MARCH IS SHAPING UP TO BE PARTICULARLY EVENTFUL FOR STAFF AND STUDENTS AT DEBUT RESTAURANT, AS EMMA OUTTEN REPORTS www.ccn.ac.uk AS IF THE LAST of the Chef Takeover Dinners, a Level 3 Supervisor Themed Dinner, and a Charity Quiz Night weren’t enough to be getting on with this month, students at City College Norwich have the big one to prepare for, as well: the 21st annual Holiday Inn Takeover!

The hotel takeover culminates in a charity gala dinner, on March 16, at Holiday Inn Norwich North, enabling students to take part in planning and running a major function. This year’s dinner has a Mamma Mia theme, with entertainment being provided by travel and tourism students from the college. Joe Mulhall, Head of Hospitality, Catering & Tourism at City College Norwich, has this message to members of the public: ‘Come and have a smashing time!’

Before all that, however, Debut Restaurant hosts the last of the Chef Takeover Dinners. On March 5, former student at the Hotel School, Connor Carway-Roe, will be bringing his ‘Flavours of Spring’ Supper Club to the restaurant.

The imaginative seven-course menu includes ‘snacks’, ‘vegetable patch’, ‘sea’, ‘land’, ‘something sweet’, ‘fruit’ and ‘sweet shop’.

After leaving college, Connor spent many years cooking in some of Norfolk and the UK’s best restaurants, before going on to establish his Norfolk-based catering and events company, Carway-Roe Events. Receptionist and Trainer Assessor Natalie Brown, who oversees all the bookings for

Debut Restaurant, says: ‘It’s the last of the Chef Dinners and quite an interesting one.’

Then, March 12 sees the second in a number of Level Supervisor Themed Dinners, and this time it will have a 1980s theme. Each dinner will be inspired by a different decade, right down to the design of the menu, a real chance for students to get their creative juices flowing.

Finally, on March 27, there’s the annual Zaks Charity Quiz and Burger Night at Debut Restaurant, raising money for East Anglia’s Children’s Hospices – the evening includes a sharing platter for each team to enjoy.

Joe says of these events: ‘The key thing is they are all student led; there’s social responsibility involved, through raising money for charity, and then there’s working with potential future employers – there’s a point to everything we do here.’ And it’s also important to note that all of these events are open for members of the public to book.

Debut Restaurant will also be open to the public for dinner on March 11 and 25, with an earlier arrival time of 6-6.30pm to catch the after work crowd. On the menu are a non-alcoholic cocktail; cod and Jerusalem artichoke; corn fed chicken or a grill special; lemon posset or rhubarb and vanilla shortbread crumble with pistachio ice, followed by coffee and petit fours. Joe makes the point: ‘It is so much more than a college restaurant.’

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

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Nick Harris

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A DAY IN THE LIFE OF WITH SIX PLACES TO EAT AND DRINK IN STORE - AND THE REFECTORY AT NORWICH CATHEDRAL - A DAY IN THE LIFE OF JARROLD EXECUTIVE CHEF NICK HARRIS IS FAR FROM ORDINARY

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www.feastnorfolkmagazine.co.uk

www.jarrold.co.uk

G

ETTING AN INSIGHT to the action behind the scenes of a fashion show, television programme or the latest blockbuster, can pique the interest of most people, especially (as my daughter tells me) in these days of Instagram when #BTS (behind the scenes) is regularly trending. It has got me thinking this month about the BTS of Jarrold Food and Drink.

You may think that behind the scenes our kitchens are busy, loud and sometimes relentlessly hectic - and you would be right to a certain extent. For me, a typical day starts at 7.30am with a cup of Jarrold blend coffee, a check of emails and rotas for lateness and sickness (a team of 42) and then a walk around the kitchens to make sure that the night porters have done a good job with the cleaning and that they are ready for the day.

By 8.30am the deliveries start to arrive and I check the freshness and quality of food coming in, along with the invoices and prices agreed. By 9.30am I walk around each restaurant and go through the daily specials with the lead chef to make sure they have everything they need for the day. At 10.30am I tend to have an appointment with a new or existing supplier. To make the business work, price is key, but so is quality. We work with many local producers and suppliers to cut down food miles - and, of course, locally produced ingredients taste so much better!

Lunch starts at 11.45am and this is the busiest time for our restaurants. Steve (my sous chef) and I run the pass at either Benji’s or The Exchange to make sure whatever dish goes out to the customer is the best it can be.

Then between 1.30pm and 2pm, I walk around the restaurants again to find out how many covers they have done so far and to solve any issues. At 2pm our new baker begins his shift, so I make sure he has everything he needs to bake the breads that are served in our restaurants and are available to buy in The Deli. Two or three times a week I also head down to the Refectory at Norwich Cathedral to check that they have everything they need and that service is running smoothly.

By 3pm I collapse! No, I tend to be in my office checking through the team’s orders or I’m in another meeting or I do paperwork such as invoices, costings or working on new menus, until around 5pmish.

We do host many evening events throughout the year, but this is a story for another day.

This is just a typical day. My job also means that I get to take some of my team to London every so often so that I can keep up with food and drink trends. We also go to trade shows and we regularly visit our producers and suppliers, which develops the team’s knowledge – now that would make a good #BTS!

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Roger Hickman

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A sk T h e Expert 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 www.rogerhickmansrestaurant.com Why are there so many different types of salt? What are they all used for?

Salt has had a bad press in recent years, but it is an absolutely vital ingredient in the kitchen.

Its role is not to impart a salty flavour to the food, but to bring out the flavours of other ingredients. If your dish tastes salty, you are probably using too much; if it tastes bland, the chances are you are not using enough.

There are lots of different types of salt, but even the most serious cook only needs to have a few different types on the shelf.

The first is rock salt, sometimes referred to in recipes as kosher salt. The main characteristic of this is that it doesn’t contain additives such as iodine or anti-caking agents.

It also comes in large flakes, which means it is easier to control the amount you are using, and it allows the salt to bind to the outside of meat. Because it doesn’t contain iodine, it is perfect for brining and curing - long processes where the iodine in other salts can react with the food.

Then comes flaked sea salt, which, as the name suggests, is sourced from the sea, collected when the water evaporates. Because it’s unrefined, it will often contain traces of other minerals, which can enhance the flavour.

Flaked sea salt has an agreeable crisp texture, ideal for finishing dishes and adding a salty bite to a dish. Some of the best sea salt comes from Maldon in Essex, which has a clean, fresh flavour.

A particular type of salt is fleur de sel, often referred to as the ‘caviar of the sea’.

MARCH 2020

Harvested from the very top layer of salt pans, especially in the vast lagoons of the Camargue and Languedoc in France, it actually ‘blooms’ on the surface of the water like a flower (hence the name). It has a strong, salty flavour, so should be used sparingly, and it melts slowly in your mouth, leaving a wonderful taste.

There are many types of specialist and flavoured salts, which have specialist uses. Perhaps the best known of these is pink Himalayan salt. A kind of rock salt mined in the Punjab region of Pakistan, its colour actually comes from mineral impurities. I’m not convinced that it tastes any better than regular rock salt; its appeal is largely visual.

The type of salt most often seen in home kitchens is table salt, which is generally mined and then refined to remove most of the minerals. Anti-caking agents are added to prevent it clumping, and often iodine as well. Although table salt has a consistent saltiness and texture, the anti-caking agents can give it a metallic taste. I would always plump for a good quality sea salt in preference.

The key to using salt in the kitchen is to add it little and often while cooking to help the flavours develop, rather than sprinkling it on your food at the table, which will just make it taste salty.

Recipe Online HAVE A QUESTION for Roger,send it to sarah@ feastnorfolkmagazine.co.uk

ROG ER HICK MAN ’S RAB BIT, HAZ ELNU T GNO CCH I, APPL E AND KOH LRAB I

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Able Community Care

| ANGELA GIFFORD RECALLS HOLIDAYS FROM YESTERYEAR AND THE FOOD ENJOYED BY ALL!

FOR MANY PEOPLE THE 1940S was a time of work, worry and anxiety. Holidays were something which did not take place. The Second World War meant husbands and fathers were away fighting, money was short and transport poor and, simply, there were very few places they could go.

The new decade of the 1950s brought about a revival of ‘going on holiday’ and for many families, summer became ‘holiday time’. This was helped by the introduction of legislation that meant that annual paid leave was brought in, whereas before, when most people took time off work, they received no pay.

Holiday camps and bed and breakfast houses became the fashion. If you had booked your holiday a distance away, food had to be packed to sustain you on your journey. Thermos flasks would hold tea, and there were screw top bottles with diluted orange squash for children.

Tins, which may have once held biscuits or the new food storage fashion Tupperware, would be full of sandwiches,

BUTLIN'S HOOLIDAY CAMP, SKEGNESS

Take a Break

cheese and tomato, egg and cress, Spam, corned beef and jellied veal. Add Scotch eggs, homemade cakes such as jam tarts and buns, and a journey or a picnic would be complete.

Holiday camps were being built which offered three meals a day and an introduction in some to ‘foreign food’.

For example, Billy Butlin introduced chop suey and chips into his holiday camps in 1958!

If you were in a bed and breakfast, most food would likely be the meals you served at home but with paper serviettes and someone else doing the cooking.

Walking on the promenade would introduce children to candy floss and ice cream, and adults to cockles and whelks purchased in paper cups. There would be cafés with Formica tables where you could ‘sit in’ to eat fish and chips served with bread and butter and a cup of good strong tea followed by tinned fruit with evaporated milk.

Able Community Care supports older people for whom such holidays were times of enjoyment: happy days experiences of activities and places that they love to recall in conversations with their live-in carers.

Able Community Care can help older and disabled people make different memories as our Holiday Care Companion Service enables clients to enjoy different styles of holiday. Care Companions support people who wish to cruise, to visit the USA, Europe, the West Indies and special locations in the UK.

Able Community Care is a provider of live-in carers to people with high dependency care needs throughout the UK. For a free Holiday Care Companion 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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Rachael Parke

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KEEP IT LOCAL

OUR FRONT OF HOUSE CHAMPION RACHAEL PARKE OF NOTWENTY9 IN BURNHAM MARKET IS ALL ABOUT SUPPORTING LOCAL - AND IS RATHER PROUD OF THEIR NEW GIN! www.number-29.com IN A DAY and age where training and product development can be expensive, here at NoTWENTY9 we are thrilled to be working with some of the best independent businesses in East Anglia.

Of course, supporting ‘local’ has always been key to creating a thriving community and for us, collaboration with our suppliers has given the team so much as we fly the flag for independent businesses.

As we learn and share their individual success stories, we can use their expertise in marketing their product and thus become more successful in having great offerings, created with the same passion that we all share.

One of our recent partnerships has been with Black Shuck, a fantastic gin producer based in Fakenham.

Of course, many of you will be familiar with Black Shuck, but we have had the opportunity to work with them and distill our very own NoTWENTY9, created with a recipe from our team. Their strong branding and ours now sit in harmony on our bar and we are super proud to have produced our very own gin. Be sure to try it!

As current trends lean MARCH 2020

towards wellbeing and wellness, we have listened to our customers and their requests for ‘drinks when you are not drinking!’ that are still sophisticated. Tame and Wild may not be as local, but it is an non alcoholic drink created with love from an English fruit farmer, Annabel Makin-Jones.

Her accumulated knowledge and passion for the best of British has a wonderful story, taste and presentation and we look forward to our new relationship - it also pairs fantastically with Black Shuck gin!

This month, we are ‘popping up’ in South Norfolk at Old Hall Farm in Woodton, near Bungay, and are thrilled to be working with the superb ingredients available from Rebecca Mayhew and her beautiful Jersey cows. We are bringing together yet more expertise and passion and sharing delicious ingredients from both North and South Norfolk. Put the date in your diary - March 5.

Finally: look out for NoTHIRTY3 bakery opening next door when we share our in house expertise from our pastry kitchen and offer both locals and visitors the chance to enjoy artisan breads, cakes and pastries, tried and tested at NoTWENTY9.

DIARY DATE: March 29, 3-7pm Afternoon Tea and a Magic Masterclass.

Learn some secrets from magician Steve Knight, enjoy themed cocktails and a decadent afternoon tea. Tickets are £45 a head.

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Celebrate British Pie Week 2020 2ND - 8TH MARCH

TAVERN TASTY MEATS Service built on tradition and trust

Local Spring Southdown Lamb reared in Smallburgh Other rare breeds such as Shropshire lamb are sourced locally in South Norfolk

Join us to celebrate British Pie Week and enjoy our award winning pies! A special offer available throughout the week - 5 pies for £15!

Available in Walsingham and Norwich Market stall.

Norwich Market

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

Walsingham Guild Street Walsingham, Norfolk NR22 6BU t: 01328 821877

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Perfect for Mother’s Day lunch Ample Free Parking | Customer Loyalty Scheme The Street, Swafield, North Walsham NR28 0PG T: 01692 405444 | www.taverntasty.co.uk

Suppliers of the finest quality locally sourced food since 1889

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

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NEWS FEATURE

Agri -Food

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Without Limits

EMMA OUTTEN TELLS US MORE ABOUT NORFOLK AND SUFFOLK UNLIMITED www.norfolksuffolkunlimited.co.uk AT THE START OF THE YEAR, the likes of Adnams and Wildcraft Brewery attended one of Europe’s largest food and drink trade shows, Horecava in the Netherlands, with a team from Norfolk & Suffolk Unlimited, the new business brand for the region.

They were joined by Barn Farm Drinks, Chet and Waveney Valley Vineyard, Dinoshakes, Fresh Pod, Freshpac, Harris and James, Hunter And Gather, IBC Simply, Savoursmiths, St Giles Gin, Taste of Suffolk, and The Pickle House.

Why were they all there? To shout about the fact that Norfolk and Suffolk has a world-class agri-food sector which employs more than 80,000 people, produces an impressive 11 per cent of the UK’s food and drink, and is worth £3.5 billion. Moreover, world-renowned centres of excellence in this part of the region include Norwich Research Park, for its research and innovation in biotech, genomics, agri-tech, plant science, food and nutrition.

Norfolk & Suffolk Unlimited has set about promoting the area as a place rich with investment opportunities, whether that’s agri-food, clean energy or ICT/digital.

It is led by New Anglia Local Enterprise Partnership (LEP) to help deliver the ambitions of the region’s economic strategy to 2036, and is being delivered in partnership with Norfolk and Suffolk County Councils and is backed by the Department for International Trade.

Doug Field, chair of New Anglia LEP, says: ‘Norfolk and Suffolk is a haven for global food and drink brands and artisan producers. At the same time, it has a long history of innovation. Agriculture is part of our region’s past, present and future, so it’s little surprise that so many national and international brands choose to call our region home.’

Working relationships with the Dutch across the agrifood sector, including research and development, are high on the agenda for this year.

For example, a £120m project will see two of the country’s largest greenhouses constructed in the region, one near Norwich and one near Bury St Edmunds, which will produce one tenth of the UK’s tomatoes, creating 360 jobs.

Completion is expected this autumn and commercial-scale growers from the UK and the Netherlands have already committed to leasing the space.

Other business activities include participation in the Innovate UK event at Norwich Research Park on March 4 and the Commonwealth Agricultural Conference at the University of East Anglia, on July 7-9.

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Beer

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RAISE A GLASS FOR CHARITY Our new columnist Belinda Jennings, head brewer at Station 1-1-9 in Suffolk, tells us how to drink beer and help charity at the same time www.station119.co.uk

O

NE OF THE FOUR main ingredients used when making beer is by far the most important one, at around 99 per cent: water.

And it is used when making both the product and cleaning the plant. We brewers are always aware of water usage, and seeking to improve efficiency with new methods in production and technology.

Brewgooders, a Glasgow-based social enterprise, is something close to my heart and highlights our appreciation of the potable water we have access to in the UK. It aims to raise awareness and money towards projects in Africa to provide access to safe drinking water.

Brewers enjoy getting together, whether socially or for projects like this which help other countries, but also it’s a good campaign for general awareness and a great excuse to make a new beer!

It comes with some good branding (keep in an eye out for it), which is so key to selling beer in a competitive market.

Like most industries, customers are very drawn in by brand, with many less focused on one particular beer.

Gone are the old days when people drank the same pint, week in, week out. Now they are switching, weekly, so it is important

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to keep producing new beers or styles to keep them interested. Collaborations, events and charitable initiatives such as the Brewgooder campaigns all help, too. And I certainly put ethical and environmental values top of my agenda.

BREWGOODER Since 2016, Brewgooder has been working to make lives better by committing 100 per cent of its profits to fund clean water projects in developing countries. With the backing of beer drinkers, it has successfully funded more than 130 different clean water projects, supported dozens of communities out of water poverty and empowered 64,478 lives.

It has asked 500 beer firms from all around the world to join its Global Gathering collaborative brewing project.

Participants agree to brew unique, small-batch beers that will be released simultaneously on the weekend of March 20-22. The latter is World Water Day, and coincides with Brewgooder’s fourth anniversary.

Brewgooder founder Alan Mahon, who set up the enterprise after drinking contaminated water in Nepal, says that the project came about to harness the desire by other beer firms to help its work on clean water projects.

Each individual collaboration brew will raise upwards of £500, and all proceeds will be donated to the Brewgooder Foundation, to support its work.

I’m delighted to be taking part and will brew a special craft beer for this project - so watch this space!

FIND OUT MORE at www.brewgooder.com

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COCKTAILS

Fishers Gin

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MAKE MINE A GIN HERE ARE THREE GREAT COCKTAILS FROM FISHERS GIN IN ALDEBURGH - JUST IN TIME FOR MOTHERING SUNDAY www.fishersgin.com INSPIRED BY the beautiful seaside town of Aldeburgh, Fishers Gin infuses foraged herbs and coastal botanics like rock samphire to create a spirit with a strong sense of place. With a new distillery opening in the town this month, right on the seafront, with tours, tastings and food experiences, it’s an exciting time.

Fishers Blue Myrtle 50ml of Fishers Gin; 6 muddled fresh Serves blueberries; 20ml of One sugar syrup; 10ml of citric acid solution; 2 drops of Fee Brothers Plum Bitters; ice Muddle the blueberries. Add all the ingredients to a shaker and top up with ice. Shake well. Double strain into a martini glass.

Fishers Bees Knees

This is a delightful and simple cocktail created during prohibition in America

Fishers Gin Signature G&T

A refreshing and aromatic G&T that highlights the flavour profile of Fishers 50ml of Fishers Gin; 200ml of Fever-Tree Serves Mediterranean Tonic; a slice of orange; One a sprig of rosemary; ice Fill a highball glass with ice and pour in the Fishers Gin. Add the orange and rosemary through the ice. Top up with the tonic water.

Serves One

50ml of Fishers Gin; 2tsp of honey; 20ml of fresh lemon juice; 20ml of fresh orange juice; 1 egg white; ice Chill your favourite cocktail glass by filling it to the brim with ice and water and leaving it for a couple of minutes. Put all of the ingredients, without the ice, in a cocktail shaker and shake vigorously.The egg white will become light and foamy. Add some fresh ice and shake a few more times.

Empty and discard the ice and water that was chilling the glasses, and strain the cocktail into them. Enjoy!

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COLUMN

Wine

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if you like that then try this FEAST WINE WRITER ANDY NEWMAN SUGGESTS ALTERNATIVES TO POPULAR FAVOURITES

R

ESEARCH SHOWS that a huge proportion of Brits always buy the same wine when they are in the supermarket or out to dinner.

Perhaps daunted by too much choice, we tend to stick with what we know.

Ironically, this tends to lead to over-demand for the most popular wines, driving up prices and tempting producers to cut corners on quality to keep up.

In most cases there are great, less wellknown alternatives, often made from exactly the same grape, which are worth a try. If you find yourself stuck in a wine rut, but not knowing where to turn next, here are four suggestions of alternatives worth giving a go.

PINOT GRIGIO Like Chardonnay in the 1990s, Pinot Grigio continues to ride a wave of popularity at the moment. With current trends leaning towards a lighter style of wine, the neutral, unobtrusive flavours of many cheaper Pinot Grigios account for its popularity. With a

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fresh, light style, floral aroma and even a slight spritz, they can be perfect for easy summer drinking.

However, with a flood of bargain, easy drinking Pinot Grigios, the quality has unsurprisingly been compromised. Too much of what is now on offer is insipid and lacking character.

Cross the Alps northwards, however, and the solution is right there. Alsace is a region which has bounced back between France and Germany over the centuries, and its wines reflect this: fruity and fresh, but with the body and seriousness that you would expect of a French wine. Here you will find serious Pinot Gris (yes, the same grape as Pinot Grigio), with an intensity of flavour which only the best Italian versions can achieve.

CHAMPAGNE The French fizz never really goes out of fashion, even though it has been challenged by sparkling wine produced by the same method from around the world, including much made here in England. But with Champagne prices soaring, Brits are increasingly looking for more wallet-friendly alternatives, hence the surge in popularity of Prosecco.

However, Prosecco is a totally different product, with the secondary fermentation (which creates the bubbles) happening not in the bottle, as in Champagne, but in vast, pressurised tanks. The result is a wine with much less complexity, a less fine mousse, and considerably less structure.

Just a short drive from Prosecco country, near Verona in northern Italy, you will find Franciacorta, a sparkling wine remarkably similar in style to Champagne – mainly because it is made from Chardonnay and Pinot Noir (two of the main Champagne grapes), and by the same in-bottle secondary fermentation method (the so-called ‘Champagne method’).

Crisp, elegant, and with that toasty yeastiness which gives the best sparklers their character, Franciacorta will delight and surprise the wine drinker searching for something truly different.

MERLOT Once best known as being a grape for blending (mainly with Cabernet Sauvignon), in recent times Merlot has taken more of a starring role, principally due to good value versions from places like Chile. That’s not to say that it was never used on its own – it is perhaps most famous as the grape used in the world’s most exclusive wine, Chateau Petrus.

Unfortunately, it has become something of a victim of its own success: too many examples nowadays can be dull and a little ‘green’. But if you are searching for that Merlotlike flavour without taking out a second mortgage, help is at hand.

A similar grape worth trying is Carmenère. Originally a Bordeaux grape, it fell out of favour in its French heartland, but was rediscovered in Chile as recently as 1991.

Combining the accessibility of Merlot with the structure of Cabernet Sauvignon (and without the Petrus-like price tag) it’s a worthy alternative.

RIOJA It is a measure of the sheer amount of land under vine in Spain that the country’s premier red grape, Tempranillo, is also the world’s third most planted wine grape variety – despite the fact that 88 per cent of that global planting is within Spain’s borders.

Rioja is the best-known expression of the grape, where it is the senior partner in a blend which can also include Garnacha, Mazuelo and Graciano. At its best it offers complex notes of berries, plum, tobacco, vanilla, leather and herb.

Different in style, but still with the unmistakable Tempranillo character, are wines made from the Tinto Roriz grape over the border in Portugal, where it is most commonly partnered with Touriga Nacional and Tinto Francesca. That similarity to Tempranillo isn’t really a surprise – because it is in fact the same grape, just masquerading under a different name. So if you like Rioja but fancy a change, a glass of Tinto Roriz is a safe bet.

Three wines Andy has has enjoyed this month Pinot Gris Grand Cru Spiegel, Domaines Schlumberger, 2015 (Majestic, £15.99 when bought as part of a mixed case of six bottles) Made in one of Alsace’s best Grand Cru vineyards, with hand selection of grapes, whole-bunch pressing and ageing on its lees, this is as far from insipid Italian Pinot Grigio as you can get. With texture and depth of flavour, a beautiful maturity (yet still fresh), this is rich, balanced and mouth-filling.

MARCH 2020

Decoy Sonoma County Zinfandel, Duckhorn, 2017 (Majestic, £22 when bought as part of a mixed case of six bottles) If you are ever in California, Duckhorn should be on your list of wineries to visit; I spent a very happy morning on a sunny veranda appreciating top-quality wines.

This is how Zinfandel should be: a delicious mix of strawberry jam, raspberry, vanilla, chocolate-smothered cherries and white pepper. Not the cheapest, but worth every penny.

Montidori Sangiovese, DOC Romagna, 2018 (Waitrose, £9.49) Looking for a Chianti alternative? Look no further.

Made in Emilia Romagna, right in the heart of Italy, this, like Chianti, is made from the Sangiovese grape. With a touch of ‘appassimento’, the technique which uses dried grapes to add richness and depth of flavour, at this price it’s a steal.

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BUSINESS PROFILE

Enomatic

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a glass act ENOMATIC, A WORLD LEADER IN WINE DISPENSE AND PRESERVATION, HAS ITS UK BASE IN NORWICH. SALLY MCGILL EXPLAINS HOW THE WINE SERVING SYSTEM IS HELPING OUR HOSPITALITY INDUSTRY www.enomatic.co.uk

W

hat is Enomatic?

Enomatic is a tool for anyone in the hospitality industry to serve fine wines by the glass - this translates into businesses eliminating waste and increasing profits. It’s that good! And it’s simple: the state-of-the-art dispensers use patented technology and inert gas to displace the air in open bottles and preserve the wine for up to 21 days.

How long has the company been in existence?

We celebrate 18 years of innovation this year! We are lucky that we have an amazing team here in the UK, another in Dublin, and our techs in Italy. In addition, our Research and Development department listens to us and our customers and strives to stay ahead of the curve.

Where is Enomatic based in the UK? Our base is Norwich, and our team is amazing, covering Scotland to Cornwall and everything in between - on a weekly basis! We are the only company selling this kind of equipment in the UK that has an in-house staff. My role is as Commercial Director - working in Ops and Sales, and I never promise what we can’t deliver!

How has the Enomatic Serving System revolutionised the world of wine?

It’s provided businesses the ability to serve their customers fine wines by the glass, which benefits the business in terms of their offering, and profits; and benefits the customer in being able to have a great wine by the glass.

MARCH 2020

How do the Wine Cards work?

A customer will ask staff for a wine card, and let them know how much they would like to spend. Simply insert the card into the machine and select the wine and the size pour - usually a small taster, 125ml or 175ml.

What type of establishment could benefit most from one of your Wine Systems?

Every type of establishment across the hospitality industry. A small village pub is very different to a high end restaurant or hotel, but the benefits and the ability to make profits is the same. The key is finding the right wines to serve by the glass in the Enomatic according to your clientele and demographic.

Any establishments close to home you can tell us about?

Yes, the Wallow on Exchange Street in Norwich, which we opened as a working wine bar/showroom. It’s now under new management due to its success, and Laz and Kane provide a welcoming space at any time of day they have 48 wines available by the glass over three levels. We’re also involved in some exciting card integration projects - with cruise ships, hotel management systems, another with a high street retailer (watch this space!), one with a hospitality management system, and another with the beautiful Harper hotel opening soon in Langham. It’s all go and we couldn’t be more excited!

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COMPETITION

The Victoria Inn, Holkham

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www.holkham.co.uk

A COUNTRY RETREAT THIS MONTH FEAST HAS TEAMED UP WITH THE VICTORIA INN AT HOLKHAM TO OFFER ONE READER THE CHANCE TO WIN A BREAK FOR TWO THE GLORIOUS VICTORIA INN is the gateway to the Holkham Estate, one of Norfolk’s most iconic landmarks and home to the Earl and Countess of Leicester. The Vic, as it is often called, dates back to the 19th century, and is a friendly, relaxed hotel, with 10 bedrooms in the original building and a further 10 in the adjoining Ancient House. Owned by the Estate, it is decorated in a modern country style, with open fires, wooden floors and deer antlers on the walls!

Its popular restaurant, run by head chef Michael Chamberlain, offers fresh, seasonal dishes, with much produce coming from the Estate, especially venison from the herd of fallow deer. Also expect excellent seafood from the nearby coastline.

Make time to explore the parkland and the Palladian-style house and its magnificent state rooms, crammed with arts and treasures from around the world. And The Vic is a great base from which to explore the area, with Holkham beach regularly voted as one of the best in the world, and the Norfolk Coastal Path providing great walking opportunities. Add in pretty villages like Wells and Burnham Market to explore, with their enticing shops, and there is much to enjoy!

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How To Enter Visit www.feastnorfolkmagazine.co.uk and follow the competition instructions.

Remember to answer this question:

What is the name of the head chef at The Victoria Inn at Holkham?

TERMS AND CONDITIONS Please include your name and an email address. The winner will be selected at random when the competition closes on March 31, 2020. Normal Feast competition rules apply and the editor’s decision is final. The prize is based on two people sharing a room and includes a two-course dinner with a bottle of house wine, and breakfast the following morning. Dog friendly rooms can be arranged subject to availability.

The prize is valid for stays up until November 2, 2020, and is for Sunday to Thursday nights only. No cash alternative given. Subject to availability.

STAYCATION

Blakeney Cottage Company

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DOWNTIME IN BLAKENEY

WITH ITS NARROW STREETS, FLINT COTTAGES AND PICTURESQUE QUAY, BLAKENEY IS A FIRM FAVOURITE WITH LOCALS AND HOLIDAYMAKERS. SARAH HARDY SPENDS THE WEEKEND THERE MARCH 2020

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“BEAUTIFULLY EQUIPPED, WITH A LOVELY SOFT

COLOUR SCHEME...”

M

EDIEVAL BLAKENEY, set in an Area of Outstanding Natural Beauty, is a perfect spot for walkers, sailors, bird watchers and those who love to see the baby seals, the pups, each year.

Life in the North Norfolk village centres around the quay, and the huge expanse of marshes, sand hills and mud banks, with numerous creeks carving their way through, call you as the Norfolk Coastal Path weaves its way around the estuaries.

It’s a peaceful place at this time of year (less so in summer!) and my husband and I were after a quiet weekend of good food, gentle walks along the coastline and a little bit of retail therapy.

We were based at Michaelmas Cottage, a new property with the Blakeney Cottage Company, just on the edge of the village. Beautifully equipped, with a bright and bold coastal design, designed by Alexandra Johnson Interior Design Ltd, a woodburner and four bedrooms, it is a comfortable place to base yourself and so handy for the town’s playing fields, shops and pubs.

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With such a great kitchen and dining area, it was tempting to eat in so we raided Weston’s fish shop in the village, stocking up with pates and super fresh shellfish, and also visited Blakeney Deli for more treats, including fresh bread, local cheeses, and some great cake! Plus fizz, of course.

One day, post a bracing walk around Blakeney Freshes, we lunched at The White Horse, an Adnams pub with rooms, near the quay. We enjoyed posh sandwiches, with Himself having a pint of Ghost Ship, too. It’s a lovely spot, friendly and welcoming, and easy to linger.

We also ate out at the Langham Blue Bell, a very welcoming pub just a couple of miles inland. I enjoyed ham, egg and chips, with a great pineapple chutney, while Himself had smoked sea trout. I polished off a great lingonberry Bakewell tart for afters and the chocolate sundae looked great, too.

The area is a walker’s paradise - Morston is a mile and a bit to the west of Blakeney and you can explore the quay there and call in to the Anchor for refreshments, while

STAYCATION

Blakeney Cottage Company

| Cley is a couple of miles to the east and again offers lots of pitstop options such as Artemis Café which has great coffee from Strangers. Wiveton Hall and its very attractive café is on the way back but was shut for its winter break when we visited. Next time!

We didn’t stride out to Blakeney Point, a long shingle spit which is home to Britain’s largest colony of grey seals, as it is a fair hike of four miles out, and the same back, but it is a fabulous, fresh walk as you head to the bright blue lifeboat house, perched at the end. Or, at the right time of year, you can take one of the boat trips from either Blakeney or Morston quay to see the seals, with great commentary from the crews.

Instead, I spent a lovely morning pottering around the shops in the village; The Anchor is crammed with fashion and home goodies, and The Quay gallery offers atmospheric seascape scenes. And I also loved exploring the numerous little alleyways which is where you feel the real history of the village as you can easily imagine smugglers darting in and out of the shadows.

Blakeney is a magical place, with the tight-knit village contrasting with the wide open expanses of the sea and sky.

MICHAELMAS COTTAGE: is available to let through The Blakeney Cottage Company, tel 01263 741777, www.blakeneycottagecompany.co.uk MARCH 2020

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TRAVEL

Abruzzo, Italy

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HIKING FOR HEDONISTS Mark Nicholls goes off the beaten track and heads to the Abruzzo region of Italy to savour traditional cuisine and mountain hiking

MARCH 2020

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MARISCAN BROWN BEAR

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Name

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JACKIE PARSONS SPEAKING TO HIKERS

BRUZZO IS AN EMPTY, OFTEN DESOLATE, region of Italy between Rome and Naples. With soaring peaks, open plains, forests, national parks and fortified medieval villages, it can be as spectacular as it is bleak.

While it is sparsely populated and remains one of the poorer regions of the country, Abruzzo also offers delicious cuisine and wines.

I joined a group from Hedonistic Hiking, walking through the region’s three environmentally protected areas of the Gran Sasso, Majella, and Abruzzo national parks, sampling local food and wine as we wandered.

Run by Jackie and Mick Parsons, who also lead the hikes, the ethos of Hedonistic Hiking is to showcase the local wine and traditional cuisine in parallel with the Italian landscape, its history and culture.

Setting out on the first day, we hiked past the ruins of the 13th century Cistercian monastery, Abbey of Santa Maria de Monte, against a backdrop of rock escarpments and undulating pasture at between 1580m and 1780m above sea level.

After half a dozen miles, with the summit of Corno Grande at 2912m in the distance, it was time for lunch: a rendezvous with picnic hampers of local meats and cheese, fresh fruits, red and white wine from the region, salads, bread and porcini mushroom soup.

Over the days ahead, these al fresco lunches became a welcome feature of our walking, wine and food tour of Abruzzo.

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TRAVEL

Abruzzo, Italy

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SANTO STEFANO DI SESSANIO

Later, we headed back to the fortified medieval village of Santo Stefano di Sessanio and the Hotel Sextantio, which champions the albergo diffuso concept of accommodation.

Translating as ‘scattered hotel’, this sees rooms spread across the village rather than clustered together and fashioned out of abandoned homes that have been hewn out of rock.

The village has been ravaged by earthquakes, most recently in 2009, and is being sympathetically reconstructed in a way that reflects Abruzzo’s rural traditions.

The atmospheric abodes of the albergo diffuso are an integral element of that and are breathing new life into Santo Stefano di Sessanio.

MARCH 2020

With thick stone walls, my accommodation was warm and comfortable, complete with a large bath tub and characterful furnishings. With courtyards and cobbled passages leading to dispersed rooms managed from a central reception, the village also has rustic restaurants, hidden bars, and cafés and shops, all immersed within the ancient infrastructure.

The following morning, we climbed to the 1000-year-old fortress of Rocca Calascio, at 1460m, before descending past the 17th century chapel of Santa Maria della Pietà, where we paused for lunch of lentil soup, cabrese (buffalo mozzarella, basil and tomatoes), rocket salad with walnuts and fennel, pecorino cheese, and mortadella ham, all prepared by Iole Esposito.

On other days we feasted on sheep and goat cheese, salami, Ventricina – a pork sausage with chilli, wild fennel and orange zest - schiacciata and focaccia bread, grilled pepper and zucchini, sausages and arrosticini (skewers of lamb) cooked over coals, and sweet clementine, apples, plums, pear and pomegranate.

While the more mountainous areas of the region are not suitable for cultivating vines, the land towards the coast is famous for its red Montepulciano d’Abruzzo and its white Trebbiano d’Abruzzo wines from an array of producers, which we sampled along the way.

Dinner is often in a village restaurant, with gnocchi, spinach, roast lamb, green beans and potatoes, risotto of mushrooms and pumpkin, and river trout on the menu. We also tasted bruschetta, ravioli filled with gorgonzola cheese and pear, roast rabbit and tiramisu.

But our stay at the albergo diffuso also offered the chance – under the guidance of the chef – to prepare

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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 Giddens 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.

March ISSU E

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inside L S TH STABnor at The royal wich

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AT W TH IN D E VI INN CT E O R RI , B& A IN B F N OR , H O TW LK O HA M

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HIKING THROUGH GRAN SASSO NATIONAL PARK

CO T RL AU VM E LN

Abruzzo, NameItaly

FACTBOX

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Mark Nicholls joined Hed onistic Hiking’s Wilds of Abruzzo tour. Classified as Level 4 walking, the accommodation includes the Hotel Sextantio alberg o diffuso; the Hotel Archi San Rocco at Pescocost anzo; and Hotel Villino Quintillian i at Pescasséroli.

THE NEXT ABRUZZO WA LK runs from May 29-Jun e 6, 2020, at 3025 euros per person. Other destination s include the Dolomites, Tus cany, Piedmont, the Ital ian Lakes and Alps, Emilia Rom agna, Umbria and Basilicata.

TAR RA SPA GHE TTI ALL A CHI

TOURS ARE ALL-INCLU SIVE, including guided walking, gourmet picnic lunches, dinners with win e, museum visits and wine tastings and cookery cla sses and airport transfers.

FOR MORE INFORMATIO N visit www.hedonistichikin g.com

the Abruzzesi speciality of spaghetti alla chitarra, starting with egg and flour, kneading the mixture, and pressing through the chitarra implement to form long thin noodles similar to spaghetti. We then made meatballs, later served to us in the restaurant with the spaghetti and a tomato-based sauce.

By mid-week we were well into our stride, trekking 12 miles from Pescocostanzo through copper beech woods, across open meadows and onto a high ledge, completing the route back to our hotel over a rock-strewn path and into open fields.

Another walk, through the Abruzzo National Park, took us towards Opi, a village on a rocky spine dominated by the church at the top and the bold white face of its clock.

Within the three parks are peaks such as Monte Petroso (2249m) and Monte Marsicano (2245m), and forests of beech, pine, maple and mountain ash. They are also home to wildlife: the critically-endangered Marsican brown bear, Abruzzo chamois, Apennine wolves, red deer and roe deer as well as cattle, and semi-wild horses.

On the final day of walking, we set off from Pescasséroli and up through beech and maple woods to a spectacular ridge at 1800m and an abandoned 1920s rifugio.

Following the ridgeline along the regional border of Abruzzo and Molise, the landscape below is carefullymanaged by park authorities and home to the last remaining 50 Marsican bears, which feed on endemic bushes, berries, vegetation and small mammals.

MARCH 2020

The next Abruzzo tour from Hedonistic Hiking, which runs walking holidays across Italy throughout the summer (and in Australia from November onwards), is in May. Jackie, who originally comes from Norwich, explains: ‘Walking through Abruzzo feels like a step back in time; an area that has been untouched and unspoilt by tourism.

‘We are often the only tourists going there and that spills over into the welcome we get from the people who live there. We can often walk all day and never see anyone else; that is my idea of a top walk.

‘In autumn you get the amazing colours of the trees, in springtime you see the wildflowers, and there is the appeal of the wildlife as well.’

A beautifully lonely landscape, Abruzzo offers deliciously wholesome food and wine on a journey brought to life with exhilarating hikes across the marvellous terrain.

89

THE TEA

MASTER MARK RICHMOND TELLS US ABOUT HIS RANGE OF TEAS, INCLUDING A NEW NORFOLK ONE - AND FUTURE PLANS www.nelsonandnorfolktea.co.uk

Who are you and what do you do? I’m Mark Richmond, owner of the Nelson and Norfolk Tea Company. I love Norfolk and I love tea, so what better name to give my business?

Where are you based? I’m based in the village of Bradfield in between North Walsham and Cromer. Its rural position is always an appeal to me!

How did you get started? My 25 years’ experience as a Tea Master includes time spent in Harrods and Fortnum & Mason tea departments and further training with Whittard of Chelsea before moving to Yorkshire to train as a commercial tea taster and blender. On moving to Norfolk in 2012, I noticed the county needed a proper tea company and N&N was born.

What is it about tea that appeals? Do you do coffee as well? I believe tea is not just an ordinary beverage but that taking tea should be a pleasurable and mindful experience and worth taking time over. Tea is still the nation’s favourite brew and more popular than ever. I also offer a selection of great tasting, slow batch roasted coffee from a roaster in Norwich.

Tell us a little bit about your range of hand-crafted tea. As a tea smith, I’m potty about tea but, just like anything though, there are varying levels of quality available on the market. My business brings you the very best in hand-crafted tea to be found anywhere. With my many years in the tea industry, I have created beautiful tea blends, sourced quality leaf teas, and introduced some amazing fruit teas and herbal tisanes. These are created

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to perfection and are designed to make you feel good, cup after cup.

Any new blends you can tell us about? Yes, I have launched, in association with Crush Foods, a brand-new stand-alone product: Norfolk Tea. Our newly released product is the result of more than a year’s tasting and blending different origin teas to produce a great tasting everyday cuppa. The recyclable box contains 40 traditional square tea bags which are sealed inside a biodegradable plastic bag to keep the tea fresh.

Where can readers find your tea? My tea can be found across the region in delis, stores, tea rooms, cafés, and pubs. Customers can buy the full range of teas and coffees from my online shop.

What’s this we hear about a Tea Club? All my personal customers who order online receive special offers and discounts on my products. I have many loyal customers and The Tea Club is my way of saying thank you to them.

Any future plans you would like to share with us?Yes, this March my business is going into year six, wow! I never dreamed it would do so well, but the next chapter involves opening a Nelson and Norfolk Tea Room showcasing the very best tea and Proudly Norfolk produce. It’s just difficult finding the right location but I hope it happens.

How has Proudly Norfolk been able to help you?

Proudly Norfolk is an invaluable resource for a small business owner. Not only is it a great ambassador for this county’s finest products, but I’ve made some very good friends along the way. It’s good to know PN is always there to support and advise.

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

Split Split CROATIA Solta Solta

CROATIA

Hvar Hvar Korcula Korcula

Mljet Mljet

g in z a m a n a t a in z h a W m a “Whaetxapnerr ieienn ccee !!” g ex pe Dubrovnik Dubrovnik

CROATIAN ISLAND HOPPING ISLAND HOPPING

8 DAYS FROM 8 DAYS FROM PP PP

£1149 £1149 There is something truly relaxing about cruising, and with our There is something truly aboutshare cruising, with our exclusively chartered shiprelaxing you’ll only yourand experience exclusively shipguests. you’llYou’ll only be share yourexpert experience with fellow chartered Travelsphere in the hands with fellow Travelsphere You’ll be intheir the expert hands of your captain and crew,guests. who will navigate way through of your captain and crew, their way through Croatia’s idyllic islands and who take will carenavigate of your every need.

Croatia’s idyllic islands and take care of your every need.

You’ll wake each day to a beautiful view, while all you’ve had You’ll each to a beautiful while all you’ve had to do iswake enjoy theday facilities on board view, and the comforts of your to do is enjoy thecabin. facilities board thethrough comforts of your well-appointed As on your shipand sails turquoise well-appointed As your ship sails through waters towards cabin. a picturesque harbour, enjoy a turquoise morning waters towards a deck, picturesque harbour, enjoy a morning coffee on the sun planning your day of exploration. coffee on the deck,you planning day oftoexploration.

When you stepsun ashore, will haveyour a chance experience When you step ashore, you will haveand a chance experience the natural wonders, historic sights hiddentotreasures of the day’s natural wonders, port of call. historic sights and hidden treasures of the day’s port of call.

DAY 1 UK — SPLIT DAY 1 on UKyour — SPLIT Depart flight to Split and on arrival, we’ll transfer you to your Depart onKatarina. your flight to Split and on cocktail arrival, we’ll transfer your(D) ship, MV Enjoy a welcome before dinneryou on to board. ship, MV Katarina. Enjoy a welcome cocktail before dinner on board. (D) DAY 2 SPLIT — KORCUL A DAY SPLIT KORCUL As we 2cruise this—morning, we’llAlearn how olive oil is made and enjoy As we cruise this morning, we’llatlearn how olive oil is made enjoy a tasting on board.

We’ll arrive the island of Korcula afterand lunch, awhere tasting board. arrive at the island of Korcula after your lunch,own youoncan join We’ll an optional guided walking tour or make where you can joinour an optional guided walking tour or make your ownof discoveries.

Later, excursion to Zrnovo includes a dinner discoveries.

Later, our optional excursion Zrnovo includes a dinner of Dalmatian specialities with a local family. to (B,L) Dalmatian specialities with a local family. (B,L) DAY 3 KORCUL A — DUBROVNIK DAY 3weKORCUL A — DUBROVNIK Today sail to Dubrovnik, where you will have plenty of free time to Today weWe sailalso to Dubrovnik, where you will have plenty of freethe time explore. offer you the opportunity to kayak beneath cityto explore.

Weoptional also offer you the opportunity toof kayak beneath the city walls on an excursion.

There are lots wonderful places to eat in walls on an and optional excursion. aredinner lots ofwherever wonderful places to(B,L) eat in Dubrovnik tonight is yoursThere to have you fancy.

Dubrovnik and tonight is yours to have dinner wherever you fancy. (B,L) DAY 4 DUBROVNIK DAY 4 DUBROVNIK Discover more of Dubrovnik on a guided tour of the Old Town, then Discover more of at Dubrovnik onafternoon. a guided tour of on theboard, Old Town, then spend some time leisure this Back there’s a spend time Dinner at leisure this afternoon.

Back on board, there’s a specialsome Captain’s this evening.

(B,D) special Captain’s Dinner this evening. (B,D)

DEPARTING DEPARTING 5 AUGUST 2020 5 AUGUST 2020 FROM GATWICK FROM GATWICK

DAY 5 DUBROVNIK — ML JET DAY 5weDUBROVNIK — ML JET coastline Today sail north along the Adriatic Today we Discover sail norththis along the Adriatic coastline to Mljet. impressive national park, to Mljet. Discover this impressive national park, a beautiful combination of saltwater lakes and adense beautiful combination saltwater lakes and forest, with a LocalofGuide.

(B,L,D) dense forest, with a Local Guide. (B,L,D) DAY 6 ML JET — HVAR — SOLTA DAYin6stunning ML JET views — HVAR SOLTA Take as the — ship approaches Take stunning as the ship approaches Hvar,inthen join anviews optional walking tour of the Hvar, then join an optional walking tour of the main town, also called Hvar, if you wish.

Next, main town, also called Hvar, if you wish.

Next, we head to the tranquil island of Solta and step we headintothe thefishing tranquil island Solta and(B,L) step ashore village of of Stomorska. ashore in the fishing village of Stomorska. (B,L) DAY 7 SOLTA — SPLIT DAY 7 we SOLTA Finally, return— toSPLIT Split and discover its Finally, we including return to the SplitDiocletian’s and discover its on highlights, Palace, highlights, including Diocletian’s a guided walking tour.the Back on board, Palace, there’s aon alovely guided walking tour. planned.

Back on board, farewell evening (B,D) there’s a lovely farewell evening planned. (B,D) DAY 8 SPLIT — UK DAY transfer 8 SPLIT UKairport for your flight We’ll you—the We’ll you the airport for your flight home.transfer (B) home. (B)

 D E L U X E  D E L U X E

MV KATARINA MV KATARINA

CABIN UPGRADE

SHIP FACILITIES FACILITIES Chartered exclusivelySHIP

by Travelsphere, the Chartered Travelsphere, the 5-star Deluxe MV exclusively Katarina is by staffed by nine crew 5-star Deluxe MV Katarina(including is staffed the by nine crew members captain). members (including the captain).

On board, you will enjoy: On board, you will enjoy:

● Fully equipped en suite cabin with LCD TV, safety ● Fully equipped en suiteand cabin with LCD TV, safety deposit box, hairdryer wardrobe cabinet

box, hairdryer wardrobeand cabinet ● deposit Air-conditioned cabins,and restaurant bar area ● Air-conditioned cabins, restaurant and barthe area ● Swimming platform with direct access to sea ● Swimming platform with direct access to the sea ● Lounging sun deck with deck-beds ● Lounging sun deck with deck-beds ● Use of a hot tub ● a hot tubtowels & beach towel plus daily ● Use Freshofbed linen, house-keeping ● Fresh bed linen, towels & beach towel plus daily ● house-keeping Free wireless internet access ● wireless internet access ● Free Welcome cocktail ● Welcome cocktail ● Four-course meals prepared by the on board chef ● meals prepared by the on board chef ● Four-course Captain’s Dinner ● Captain’s Dinner ● Buffet breakfasts ● breakfasts ● Buffet Daily fresh fruit and snacks ● Daily fresh fruitwater and snacks ● Tea, coffee and served all day ● Tea, coffee and water served all day ● Olive oil and wine-tasting ● Olive oil and wine-tasting

Please ask us for details.

CABIN UPGRADE Please ask Deck us fortodetails.

Upgrade your cabin from Lower Middle Upgrade your cabin Lower Deck to Middle Deck from £200 or from to Upper Deck from £300.

Deck from £200 or to Upper Deck from £300.

Terms and conditions - All prices are per person based on 2 adults sharing and are subject to availability. Flights based on London Gatwick departures.

Terms and conditions - All prices are per person based on 2 adults sharing and are subject to availability. Flights based on London Gatwick departures.

CALL US or POP IN store to discover more about this fantastic adventure...

CALL US or POP IN store to discover more about this fantastic adventure...

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