Feast Norfolk Magazine March 16 Issue 03

M A RC H 2016

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April issue

MEET DIANA BROCKLEBANK SCOTT, THE FORCE BEHIND CREAKE ABBEY AND ONE OF THE REGION'S BUSIEST FARMERS' MARKETS …

BEAUTIFUL WEDDING VENUES AND THEIR MENUS …

WE EXPLORE THE FOODIE PARADISE THAT IS BAKERS AND LARNERS OF HOLT! …

EMMA OUTTEN FINDS OUT MORE ABOUT THE FEED, THE CATERING ARM OF A NORFOLK SOCIAL ENTERPRISE THAT AIMS TO HELP THE DISADVANTAGED …

EVERYONE'S TALKING ABOUT HIM BUT WE'VE INTERVIEWED HIM: FRED SIRIEIX, THE MÂITRE D' ON C4'S FIRST DATES

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MEALS ON WHEELS TONY MALLION DINES ONBOARD THE NORTH NORFOLK RAILWAY …

EDITOR'S LETTER WELCOME TO OUR MARCH ISSUE, the third one from us here at Feast Norfolk. We are getting into our stride now, and hope you enjoy our mix of interviews, recipes, chef profiles, travel suggestions, restaurant reviews and more.

We certainly enjoy meeting new people to introduce to you all, and hope that we are providing an interesting and entertaining read.

A real highlight for us this month was the creation of our own exclusive cocktail, Wild Feast, made with a new vodka, Wild Knight, produced right here in Norfolk. Do try one - they are very moreish! And read about the creators of the vodka, Steph and Matt Brown, on page 72.

Another of our main features suggests a few ideas for afternoon tea around the county which is always a Mothering

www.feastnorfolkmagazine.co.uk

Sunday treat while, as the schools break up for Easter later this month, we take a look at several tourist attractions - and what they offer us to eat and drink!

We also catch up with Steve Thorpe from the Hotel School at Norwich’s City College where so many of our talented chefs have studied their craft, and Dermott Sales tells us all about the growing Slow Food movement.

Our reviews take in one of our best known fine dining options, Brasted's, just outside Norwich, while we also try out Roots in the city centre, which is under new ownership.

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Add in some Mary Berry recipes, suggestions from our ‘free from’ writer Sara Matthews, and dishes from the gorgeous Dial House in Reepham, and you’ll all be rushing to cook!

I very much enjoyed meeting many of you at the Farmers’ Market at Creake Abbey last month which is such a popular event, and do think about taking out a subscription as we still have a great deal on offer, publicised on page 86 this month.

Happy reading!

Sarah Hardy SARAH HARDY, Editor sarah@feastnorfolkmagazine.co.uk

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In this issue

76 M ARC H 2016

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ABOUT US

05 Editor’s letter 62 What’s coming up in our April issue 86 Want an alternative to an Easter egg or something a bit different for mum on Mothering Sunday? Try a magazine subscription 88 Readers’ letters and our favourite tweets

WHAT’S ON

Mary

Berry

GOURMET TRAVELS THROUGH THE BASQUE COUNTRY STEVE THORPE OF CITY COLLEGE'S HOTEL SCHOOL ISSN 2397-1673

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08 Sarah Hardy meets a Broadland egg supplier while Ray Maddox of The Dial House in Reepham uses them to create three dishes for us, including cute little egg tarts perfect for an Easter tea

18 Our round up of the best food and drink events in this part of the region this month 20 The news spread – catch up on the new openings, products and gossip 22 We preview the new multi million pound exhibition at Holkham Hall which opens later this month

FEATURES

25 Out and about special: it’s Easter AND Mothering Sunday so we’ve taken a look at the food offerings at leading attractions in this part of the region plus the best places to take your mum for afternoon tea 35 Dermott Sales of Slow Food Norwich explains why we could all do with taking it slow when it comes to food

REVIEWS

36 Pippa Lain-Smith takes a trip down memory lane by returning to Brasted’s, the venue of her wedding reception 41 Emma Outten goes back to the newlyreopened Roots in Norwich and finds out what’s cooking 64 Enjoy our review of the latest cook books, including Pete Lawrence’s The Allotment Cookbook which urges you to make the most of the seasons

INTERVIEWS

30 Jodie Prenger, coming to the region with Tell Me On A Sunday, talks local food, weight loss and more 50 Emma Outten goes to Debut Restaurant at City College to meet Steve Thorpe, the award-winning head of the Hotel, Hair and Beauty School to talk about a life in catering

REGULARS

45 Gadgets and gizmos – spring has just about sprung so we’re looking at some bloomin’ marvellous products 52 Shop front - we visit one of Norfolk’s wonderful delis!

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41 54 Meet the chef – this month we catch up with Avrum Frankel, new Executive Head Chef at The White Horse and The Jolly Sailors, Brancaster Staithe 72 Artisan producer – Wild Knight Vodka has just launched and we were there from the very start (they’ve even concocted a Wild Feast cocktail just for us!)

90 Charlie Cousens of Contract Personnel offers her opinion on the value of good customer service in the catering industry

RECIPES

46 Sara Matthews of Norfolk Gluten Freedom offers three great gluten-free recipes including pizza with a surprising base 57 Queen scallop, garlic butter, lobster bisque and sea vegetables, courtesy of Avrum Frankel 60 Mary Berry gives you her foolproof recipes for every occasion 89 Reader Rosie Robson from Norwich offers us a one pot family favourite: chicken and chorizo

84 DRINK

66 David Lane of Grey Seal Coffee, based in Glandford, talks us through the third wave when it comes to coffee 70 Andy Newman tells the French to pull their socks up when it comes to promoting their own wines

TRAVEL

76 San Sebastian, in the Basque region of Spain, is a foodie paradise whether you like Michelin starred restaurants or street food!

81 Clare Millar just can’t get enough of the Cotswolds with its picture postcard pretty villages, fab local food and luxury retreats!

GROW YOUR OWN

84 Norfolk kitchen gardener and grow your own fan Ellen Mary celebrates spinach complete with her very own recipe

COMPETITIONS

68 Win an experience that money just cannot buy - be a brewer for the day with Woodforde’s!

07

THE TEAM

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Scott Nicholson, Designer studio@feastnorfolkmagazine.co.uk Rachael Young & Helen Allman, Account Managers advertising@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Andy Newman, Ellen Mary, Sara Matthews, Pippa Lain-Smith, David Lane, Charlie Cousens, Dermott Sales, Clare Millar

PUBLISHED BY

FEAST NORFOLK MAGAZINE is published

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

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

TOAST

WINE PRODUCER

Spend an evening with Italian wine expert Angelo Cotugno of San Marzano Wines at The Library Restaurant in Norwich on March 17. Angelo will host the evening – the restaurant’s first wine maker’s dinner of the year - and showcase stunning wines from up and coming wine region Puglia.

Visit www.thelibraryrestaurant.co.uk

TEA & CAKE

A visit to a beautiful garden with a cup of tea and a delicious slice of cake could be the perfect day out for Mothering Sunday and the National Gardens Scheme in Norfolk has two appetising gardens to visit on March 6: Chestnut Farm in West Beckham and Raveningham Hall near Norwich (thanks to president of The Royal Horticultural Society, Sir Nicholas Bacon, for offering to open his garden). Visit www.ngs.org.uk

Matthew Kelly earns his daily bread in factory drama Toast, which continues until March 5 at Norwich Theatre Royal. The play, one of Richard Bean’s earliest, originally premiered in 1999 and is based on his experiences as an apprentice baker in the 70s. The action opens with another Sunday night shift, the smell of bread baking and the industrial thump of the machines that never stop.Visit www.theatreroyalnorwich.co.uk

DON'T

MISS

FOOD SCIENCE

PICTURE BY

PAUL HURST

The Norwich‐based Institute of Food Research is taking part in the first ever Science Fortnight (March 6-18), organised by Norwich Cathedral – when Professor Ian Charles, Director of the IFR and Founding Director of the Centre for Food and Health, will be one of the panel members at the Food Glorious Food! event on March 14. Also look out for a bread making workshop on March 15, called Bread Cathedral, which aims to bring different parts of the community together as they bake their own bread.

Visit www.cathedral.org.uk

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D A T E S

Emma Outten serves up the best food and drink events in March as spring approaches NORWICH CATHEDRAL

MOTHER'S DAY

Treat your mum to premier league meals this Mothering Sunday: either bring the whole family to Carrow Road for a Mother's Day Family Carvery on March 6 in The Top of the Terrace, and enjoy a three‐course carvery, or celebrate with lunch in Delia’s Restaurant and Bar where you could enjoy a three‐course meal followed by coffee, chocolates and a special gift for mum.

ST PATRICK’S DAY

BEER & BOATS

Another good reason to watch the boat race this year: Adnams has been announced as the Official Beer Partner of the BNY Mellon Boat Races which will take place on March 27. The Newton Women's Boat Race will begin at 3.10pm, with The BNY Mellon Boat Race starting at 4.10pm. Visit www.adnams.co.uk

Jig along to the St Patrick’s Day Drinks Inclusive one night break, featuring the Essence of Ireland show, and celebrate all things Irish on March 20 at Potters Resort. Enjoy comfortable accommodation, a five course dinner with selected wines, a midnight dish, breakfast and use of the Resort’s facilities. Visit www.pottersholidays.com

SPRING MARKET

The Deepdale Spring Market at Dalegate Market takes place from March 25 to 28, with more than 30 Norfolk artisans and producers, including food and drink, and arts and crafts.

And of course Deepdale Café and shops will be open throughout the Easter weekend. Visit www.dalegatemarket.co.uk

FISH FRIDAY

The Barn Bistro in Holt will be holding a Fish Evening on March 4, with at least six fish main courses to choose from. Plus there will be meat and vegetarian options available. Booking very strongly advised. Visit www.the‐barn‐bistro.co.uk

EGG HUNT

BRIARFIELDS HOTEL

Why not take part in the Norwich Business Improvement District (BID) Easter Egg Hunt? From March 19 to April 1, a trail of eggs will be hidden in locations around the city centre, displayed on posters, inside businesses or in windows. If you find 10 or more you can claim a free chocolate egg from the Tourist Information Centre in The Forum. Visit www.norwichbid.co.uk

MATCHMAKING

Briarfields Hotel, Titchwell, is to hold its first wine pairing dinner with gourmand and drinks expert Graham Donaldson of Norwich’s Peter Graham Wines, on March 18. The event, titled A Taste of France, will see Mr Donaldson share insights into matching, with six wines served over five courses, and the French‐inspired menu will be created by Briarfields’ head chef Richard Bargewell. Visit www.briarfieldshotelnorfolk.co.uk

ONE IN A PHILLION

YOGA CAFÉ

Longstanding Norwich landlord, Philip Cutter of The Murderers Freehouse, has celebrated pulling his millionth pint with a commemorative brew. The special beer, called ‘One in a Phillion’, has been brewed by Norfolk brewer Woodforde’s, and is a light and zesty golden ale to reflect the milestone achievement notched up over an impressive 28 years behind the bar.

Visit www.woodfordes.co.uk or www.themurderers.co.uk

PICTURES BY

ROB DODSWORTH

We’ve been hearing good things about The Yoga Tree, a new cafe and yoga centre in a Grade II listed building in the heart of Norwich.

The Acorn Café places an emphasis on using local suppliers, such as Harveys Pure Meat, Pye Baker for the bread, and cakes made in�house. Rest assured there will be no preservatives, and a range of food for all types and allergens.

Visit www.www.theyogatree.co.uk

TRULY GREAT

NEWS

ROUND-UP

This really is the place to find out the best titbits of news and gossip in Norfolk and beyond, says Emma Outten

We’re applauding a Norfolk shop Truly Local, which can boast that it has put more than £600,000 back into the local economy as it prepares to celebrate its fifth birthday on March 22. The Stalham High Street store stocks only goods grown, produced or crafted in the local area, meaning it spends almost all of its turnover locally, supporting more than 110 local producers.

Visit www.trulylocalcic.co.uk

TO BE FRANK

Let’s be honest – who doesn’t love Frank’s Bar in Norwich? We're pleased to report that a second, sister venue is opening on (or shortly after) March 21.

The new venture, North, is coming to Anteros on Fye Bridge, with the new café bar sharing the historic old merchant house with the arts centre. And in an effort to keep the project as bank-free and independent as possible there's a Crowd Funding campaign behind it.

Visit www.franksbar.co.uk

ASSEMBLY HOUSE BEDROOM

SOMETHING’S BREWING

The word on Twitter is that craft beer revolutionary BrewDog Norwich will be opening on Queen Street at the end of this month. It’s quite the Scottish success story (in only the second year of trading it became Scotland’s largest independent brewery).

And well behaved pooches are welcome – so what’s not to like? I do hope we at Feast Norfolk receive an invite to opening night!

Visit www.brewdog.com

HOUSE ROOM

Some things are worth the wait: The Assembly House in Norwich has opened its new luxury bedrooms.

There will be 11 rooms in all (six with their own secret gardens!), and the following morning you can enjoy breakfast from locally-sourced, seasonally-inspired ingredients.

Visit www.theassemblyhouse.co.uk

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BENUGO CAFE AT JOHN LEWIS

What's hot

SHOPPING & EATING

John Lewis launches a new first floor cafe this month called Benugo, which is a snazzy chain set up by two brothers called , yes, you’ve guessed it, Ben and Hugo, in the late 1990s. John Lewis’s Oxford Street store opened one last year and it proved a real hit, with shoppers loving the salads, oven baked dishes and general contemporary vibe.

It all sounds very exciting and we look forward to reporting more!

Visit www.johnlewis.com

THE BUCK STOPS HERE

Having dined out there for last month’s issue of Feast Norfolk, Editor Sarah Hardy is particularly looking forward to the completion of eight new rooms at The Honingham Buck near Norwich. It is Lacons' first new pub for 50 years, and a collaboration with Norfolk hospitality operator Henry Watt of Animal Inns, and each room will be themed around the multi award winning ales.

Visit www.thehoninghambuck.co.uk

HEALTHY OPTION

WENDY'S WINNER

Wendy’s House Cakes of Diss has been crowned Norfolk’s County Winners in the East of England Co-op’s annual Producer of the Year Awards, putting them in the running to take the top title for 2016.

More than 15,000 votes were cast online and in-store by members and customers of the largest retailer in our region, an 11 per cent increase on last year.

Visit www.eastofengland.coop

NEW FOR NORTH NORFOLK

North Norfolk’s award-winning Morston Anchor has appointed a new head chef to take over the reins from former head chef and co-owner Harry Farrow. Jamie Murch, who previously worked as head chef at The Wiveton Bell, just four miles from The Anchor Inn, is excited by this new chapter in the popular pub and restaurant’s history.

Visit www.morstonanchor.co.uk

CANDI GIRL

We’re big fans of Candi’s Chutney and are happy to report that Candi Robertson is rebranding her products this year, but not too much – she still wants to get across that handmade, regional and seasonal produce is at the forefront!

Visit www.candischutney.vpweb.co.uk

CRAFT COLLABORATION

Redwell Brewing are becoming masters at collaborations – as they explained at the recent Norfolk Food & Drink Network.

Director Patrick Fisher has teamed up with Head of Distillery at The Ten Bells, Peter Smith, to work together when it comes not only to craft beer and pubs, but to Bullards Norwich Dry Gin, the city’s first distilled gin for 150 years.

Visit www.redwellbrewing.com or www.thetenbells.co.uk

Where we love this month

Self-service wine bar The Wallow, which launched last year on Exchange Street, is our new favourite place to drink in Norwich! I’ve still got ‘cash’ left on my card so will be back very soon.

And did you know each self-service machine is named after a character from Friends?

Visit www.facebook.com/thewallownorwich

The White Horse in Chedgrave, holders of a Healthier Options Norfolk Award from South Norfolk Council, have come up with a healthy option menu, inspired by the fact that landlord Simon Peck’s wife Karen is a member of Slimming World.

Head chef David Arnott has more than stepped up to the plate, offering guiltfree dishes such as Piri Piri seabass with new potatoes and green beans.

Visit www.whitehorsechedgrave.co.uk

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H N A E A C NGtoRwin O FOthis special prize Read on to find Kout M Dhow U I B Y N C O O HE T B I R A H H R N P AT N T R 2 O day with Master Brewer and FOR 35 YEARS WOODFORDE’S has been A GE brewing K Y FO HOW TO ENTER IS UC Head A Brewer, Belinda Jennings.

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7 peerless Passion, expertise 1and 670 02 ingredients39mean has 7 1 that Woodforde’s 73 2 6 7 1 a reputation for producing exceptionally 79 7 9 23 balanced and deliciously drinkable beers.

SN IS a handful of breweries It’s also one of only 17Beers of to have produced two Champion 70 16 Britain – Wherry, its flagship7 beer, and dark 9 beer, NOG. 23 7 7 Now you could win9the chance to go behind the scenes and learn firsthand about the ethos and products which have cemented its following and won Woodforde’s the title of ‘Brewery of the Year’ by The Good Pub Guide.

The lucky winner (plus a friend) will be invited to the brewery to spend a £3

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You’ll also be invited to join the brewers for a Woodforde’s beer tasting to fully appreciate the variety and flavours available within the entire range.

After the tasting enjoy lunch at the brewery tap, The Fur and Feather Inn, located next door.

Choose from hearty pub classics such as Venison Pie and Belly of Pork, or try the famous Noggin Yorkie, slowly braised steak in Woodforde’s NOG. As if that wasn’t enough, a week after the beer has fermented and is ready to be enjoyed, we will send you a 36 pint polypin of the real ale you helped to produce as a souvenir of your day’s brewing.

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How many years has Woodforde’s been brewing?

To enter, simply email your answer, together with your name, address and a daytime telephone number to competitions@ feastnorfolkmagazine.co.uk. You can also enter by visiting our Facebook page and liking and sharing the competition. The brewing day must be taken between April and May or September and October 2016.

The experience is for the winner plus a guest and the prize cannot be exchanged for cash. Over 18s only. The closing date is March 31 2016 and the editor’s decision is final.

M A RC H 2016

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’t time whizz by! If you IRD ISSUE and my! Doesn WELCOME TO OUR TH ibers, we’d love to have scr sub of r growing family would like to join our eve you! magazine straight you receive a copy of the By subscribing, it means the first to see it. It is month so you’ll be among from the printers each sent, to your chosen if you’re buying it as a pre posted direct to you or, person. g 12 issues for just uction, too. We are offerin And there’s a decent red £30, including P&P. tent, with lovely same strong editorial con Each issue will have the . at fresh looking design industry, photography and a gre county’s food and drink the ting mo pro ut abo p, sho Overall, we’re all a on ht tlig producer, shining a spo highlighting say an artisan bigwig and more! a g win rvie inte t, ran reviewing a new restau eone who works in t for a foodie - maybe som We’re the perfect presen k - especially local drin e who just loves food and eon som or ss ine bus the produce. and there’s such a lot a real foodie destination Norfolk is fast becoming ries for you! sto t bes the us as we seek out to write about so do join your mum on r, what a great pressie for And, at this time of yea colate or flowers cho n ’ll like it much more tha She ! day Sun ring the Mo well, maybe just as much!

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Letters & tweets

THE POST BOX Here’s a selection of letters from this month's post bag and some of our favourite tweets

TOP TWEETS @MARSHPIGSALAMI Saw your magazine today, really amazing, brilliant quality and excellent articles @NORFOLK_DELI There is a #musthave #publication you need to buy when staying in #Norfolk this #halfterm @FeastNorfolk @HAPPYASBARRY Enjoying a Saturday morning read of @FeastNorfolk @CANDISCHUTNEY1 A great magazine, really enjoyed reading it through. Making the millionaire shortbread tomorrow. Yum! @RACHYYOUNG So nice to speak to @bread_source today and so glad you love @ FeastNorfolk. Good to hear you have lots going on

STAR LETTER

C

ONGRATULATIONS on producing a fantastic magazine. I have a copy of the second issue and I can honestly say it's one of the most interesting publications I have read in a long, long time.There is something in it for everyone - places to eat out, recipes, interviews, wine appreciation, competitions and much more. I can't wait to read the next issue! Well done to all concerned.

Elizabeth Tubby, Bergh Apton

Each month's star letter receives a FREE year's subscription - so do get writing as we love to hear from you. It doesn't have to be about us!

@MRS33TOURST Thanks for bringing @Feast Norfolk into my life

W

OW! WOW! and thrice WOW!!!! Seriously impressive. I think you’ve all done an amazing job.

I love the matt feel.

I am also very, very impressed with the photography which (I may be wrong) looks as if you’ve actually been able to commission in some cases. Well done if that’s the case.

Best wishes to you all, especially as you move over to the paid for model.

But it’s a very good niche market and looks full of potential to me. Keep up the good work!

Tony Mallion, Gorleston

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@ADNAMSNORWICH Look what’s arrived in store! Perfect accompaniment to a glass of wine at the end of the day

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reader recipe CHICKEN AND CHORIZO ONE POT MEAL Rosie Robson from Norwich says this may be a simple one pot meal, but it is packed with gutsy flavours and is a family favourite in her house Preparation time: 15 mins Cooking time: 1 hour 15 mins

INGREDIENTS 8 chicken thighs, bones in and skin on; half a chorizo ring, skin removed and sliced; 4 red peppers, cut into large chunks; 250g of long grain rice or quinoa; flat leaf parsley, chopped; zest and juice of one lemon

SERVE

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METHOD 1. Preheat oven to 200°C (fan 180°C) 2. Roast the chicken thighs in a wide casserole dish (preferably cast�iron). After one hour, remove the thighs, drain the fat out of the dish, and then return the thighs.

You should be left with plenty of caramelised bits stuck to the bottom of the dish. Make sure not to remove these from the dish as they are full of flavour 3. Add the peppers and roast for a further 30 minutes, after which they should be starting to char at the edges 4. Then add the sliced chorizo and put your rice or quinoa on to cook. After 20 minutes, when the chorizo is starting to crisp, remove the dish from the oven, take out the chicken thighs and add the cooked rice or quinoa. Stir thoroughly until it is has been coated by the caramelised bits on the bottom of the dish 5. Place the chicken thighs back in the dish and garnish with chopped parsley, then the lemon zest and juice

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