Feast Norfolk Magazine September 16 Issue 09

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FEEL THE SQUEEZE WITH OUR ARTISAN PRODUCER - CRUSH FOODS SPOTLIGHT ON THE AMARETTO DELI - FULL OF TUSCAN FLAIR CHEF OF THE MONTH: NATHAN BOON OF THE WHITE HORSE, OVERSTRAND

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W E L C O M E

Welcome

to our September issue, another bumper one packed with everything a discerning foodie might need. Indeed, for us foodies, it is a terrific time of year, with so much wonderful produce available, and the promise of more to come, too.

There are also plenty of great events to attend, from Porkstock, which sounds a real riot at Charlotte Gurney’s place in north Norwich, to the North Norfolk Food Festival in the beautiful walled garden at Holkham Hall to the prestigious Aldeburgh Food and Drink Festival. They all offer the chance to sample great local produce and see experts in action.

I have had a fruitful month, visiting Delia’s for dinner, one of my favourite city centre options, and also taking a trip to Wells, this time to try out the rooms at The Globe which is really gaining a great reputation for relaxed yet stylish accommodation.

Sarah de Chair, of Norfolk Food and Drink, tells us a bit more about this vital organisation which is, just like us, dedicated to promoting food and drink businesses across the county, and Emma Outten talks to another high profile foodie, Stephen Newham of Crush Foods, whose empire began with rapeseed oils and just keeps expanding.

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Our chef of the month, Nathan Boon, is from The White Horse at Overstrand - a part of the county that I really like - and offers us cake, while Vanessa Scott at Strattons in Swaffham and her talented head chef Julia Hetherton present a selection of harvest recipes for you to try at home.

Our columnists are as busy as ever, with Ellen Mary writing about grapes, Andy Newman telling us all about Riesling, and Sara Matthews producing ‘free from’ pasta and pesto for you to try.

Congratulations to our July competition winner, Lucy from North Walsham, who won a meal for four at The Pigs in Edgefield, near Holt, and don’t forget to enter this month’s competition which is a stay at Briarfields in Titchwell. Good luck!

Finally, be sure to bag a place at our reader evening, organised with Kestrel Kitchens, on September 27. It should be a great party, with plenty of fabulous food and drink, and the chance to meet lots of fellow foodies too - and ooh and ahh over those kitchens. I’ve already chosen mine!

Do keep in touch and let us know what you like about us, and what you don’t. We are still just a new magazine and striving to improve. You can follow us on Twitter @FeastNorfolk and on Facebook.

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

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"For us fo od ies, it is a te rr ifi c tim e of ye ar, wi th so mu ch wo nd er fu l pr od uc e av ail ab le, an d th e pr om ise of mo re to co me, too"

In this issue -

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COVERY STOR ISSN 2397-1673

9 772397 167017

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FEEL THE SQUEEZE WITH OUR ARTISAN PRODUCER - CRUSH FOODS SPOTLIGHT ON THE AMARETTO DELI - FULL OF TUSCAN FLAIR CHEF OF THE MONTH: NATHAN BOON OF THE WHITE HORSE, OVERSTRAND

l *At Briarfields in Titchwel

06 Enjoy our harvest festival with delicious recipes from Strattons in Swaffham

ABOUT US

03 Editor’s letter 82 How to subscribe

WHAT’S ON

14 Discover the best food and drink events in our part of the region this month 16 Porkstock UK takes place at White House Farm in Norwich this month – we get you in the mood for the knees-up 18 With the Aldeburgh Food and Drink Festival taking place this month, we have all the information you need 20 The news and gossip round-up – we’ve got it covered!

FEATURES

36 Don’t forget to book your tickets for our special Kestrel Kitchens evening

REVIEWS

23 We try out a new Mexican restaurant, Blue Agave, in Norwich - where the tequila flows 28 Sarah Hardy enjoys a winning fine dining experience at Delia’s Restaurant and Bar, Carrow Road

INTERVIEWS

27 Hayley Tamaddon, who plays Roxie Hart in the hit musical Chicago which arrives in Norwich this autumn, takes part in our fun Q&A 50 Emma Outten interviews Sarah de Chair, Chairman of Norfolk Food and Drink, ready for a month of festivities

REGULARS

32 The shop of the month is a great little village store in the Broads, run by a yoga teacher.

Intrigued?

39 Our gadget and gizmo page is all about one of life's great pleasures: baking and eating bread 40 For our Anglia Farmers feature, Emma Outten chats to Teddy Maufe of The Real Ale Shop in North Norfolk 54 Our deli of the month is Amaretto Delicatessen in Norwich, Italian in flavour but with a surprising amount of local produce 56 For our Artisan Producer feature, Emma Outten chats to Stephen Newham of Crush Foods 60 Nathan Boon, Head Chef at The White Horse, Overstrand, has all the answers in our chef of the month feature

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80 66 Jarrold’s suggests more cookbooks, including the latest from Rick Stein and Mary Berry 86 Former chair of the the Norfolk Organic Group, Brigid Hayward, has the final word about organic month, for the Last Bite

RECIPES

46 Sara Matthews offers us gluten free pesto with pasta and a show stopping pud 62 Lucy Bee comes up with some great recipes using coconut oil, in her new book 84 Reader Linda Leslie from Hethersett, near Norwich, bakes us a lemon and almond cake

DRINK

68 Our wine writer Andy Newman reckons Germany’s reputation hit Riesling is worth a fresh look 70 Norwich’s Cheryl Cade tells us about her rather enviable job - as a beer sommelier

COLUMNISTS

38 Artisan baker Steve Winter tells us the importance of local markets as a place to buy bread - and much more 43 Sarah Ruffhead offers us another five of her best eats for the month 45 Charlotte Gurney shares with us her latest plans for White House Farm and it’s developing apace!

83 Justin Wright of Lovewell Blake wants politicians to end the state of uncertainty post Brexit and start making a few decisions

TRAVEL

72 Novelist Carl Mason writes home about the very best tapas in Mallorca 77 The Globe at Wells-next-the-Sea is our choice for a staycation

GROW YOUR OWN

80 Ellen Mary has been growing grapes this month

COMPETITION

85 Win a two-night stay at Briarfields in Titchwell, North Norfolk

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 Senior Account Manager rachael@feastnorfolkmagazine.co.uk Hannah McKinney Senior Account Manager | 07917 122829 hannah@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Steve Winter, Andy Newman, Charlotte Gurney, Steve Hearnden, Carl Mason, Justin Wright, Sarah Ruffhead, Ellen Mary Sara Matthews, Cheryl Cade, Brigid Hayward

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FEAST NORFOLK MAGAZINE is published

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

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September sees a glorious glut o f squashes, berries and fruits. It’s simply time to indulge with these seasonal delights .

Strattons in Swaffham uses nature’s bo unty to produce a har vest supper for all

www.feastnorfolkmagazine.co.uk

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Recipes

O JULIA HETHERTON

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ONE OF NORFOLK’S leading hotels, Strattons in Swaffham, loves to make the most of produce grown in the surrounding fields and indeed its own extensive gardens, with owner Vanessa Scott a passionate supporter of local producers, too, with the likes of Mrs Temple cheeses, Scott’s Field Pork and Ashill Fruit Farm apple juice used on a regular basis.

She and husband Les opened the hotel, which now boasts 14 bedrooms, two self catering units and a deli, in 1990 and it has fast become a popular bolt hole for those wanting real food in stunning surroundings. Vanessa has true artistic flair!

The hotel, a Queen Anne Palladianstyle villa, is tucked up a narrow lane in the heart of the market town. A big gravel drive sweeps you to its front where, as you climb a few steps and walk inside, you are transported into an extravagantly decorated yet thoroughly comfy place.

Look out for original features such as ceiling coving and fireplaces and also amazing artwork, dramatic wall colours, oversized mirrors and all manner of objets d’art. It has strong eco-friendly credentials, too.

All the bedrooms are individually styled, with added extras, perhaps a balcony, a double-ended bath or, as with the scrumptious Red Room, a private garden.

The restaurant, now run by Julia Hetherton and sous chef, Daniel Frear, and trainee Lizzy Ostler from City College, Norwich, is situated in the basement, and serves food with imagination with much reliance on local ingredients.

And there’s also CoCoes, a deli/coffee shop, run by Maggie Cooper, where you might pop in for lunch or simply coffee and cake, and to buy goodies from local producers.There are plans to relocate this to somewhere bigger on the hotel’s site so it is a case of watch this space.

Afternoon tea at Strattons is something of an institution as are the bank holiday brunches where you can enjoy a wonderful start to a lazy day!

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Dan iel is tak ing pa rt in P or ks toc k UK on Se pt em be r 10, at Whit e H ou se Fa rm, ne ar No rw ich, us ing Sc ot t’s Fi eld ra re br ee d po rk

INGREDIENTS 1 medium celeriac, skin scrubbed but unpeeled, cut in half lengthways; 2 tbsp of rapeseed oil; 4 sprigs of thyme; flaky sea salt and black pepper; 100g of creme fraiche; 20g of fresh horseradish, peeled and finely grated; 150g of smoked trout; 2 tbsp of cucumber pickle to serve

Serves four people TURN OVER FOR MORE RECIPES! www.feastnorfolkmagazine.co.uk

For the salsa 20g of small capers; 15g of parsley leaves, finely chopped; 5g of tarragon leaves, finely chopped; 1½ tbsp of rapeseed oil

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METHOD Heat the oven to 180°C/gas mark 4. Put each celeriac half on a separate piece of foil large enough to wrap it in. Drizzle a tablespoon of oil over each celeriac half, add the thyme and three-quarters of a teaspoon of salt on each half, and rub all over. Season with black pepper and tightly wrap the celeriac halves in the foil. Bake for 1-2 hours, until soft, then unwrap the cut face only and put back in the oven to caramelise for 20 minutes. Mix the creme fraiche and horseradish with a pinch of salt and a grind of pepper. Refrigerate.

Place all the salsa ingredients in a screw top jar and shake well to combine.

To ser ve

Pull each celeriac half into four wedges.

Put two wedges on each plate, spoon over some horseradish cream, then lay some fish on top and drizzle with salsa and finish with cucumber pickle.

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INGREDIENTS 6 slices sour dough bread, light ly toasted; 200g of Mrs Temple’s Alpine cheese, grated; 3 courgettes, was hed and coarsely grated then; 1 tbsp of grain mustard; ½ tbsp of runny honey; 1 tbsp of rapeseed oil To serve Slow roasted vine tomatoes to serv e

Serves six people

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METHOD 1. Turn on the grill to high 2. Plac e the sourdough slices on a baking shee t 3. Put the grated courgettes in a clean, dry tea towel and twist tigh tly, squeezing out all the excess liqui d 4.

Mix the courgettes and all the rema ining ingredients in a bowl until well com bined.

Pile the mixture onto the toasts and cook under a hot grill until golden and bubbling 5. Serve immediately with the vine tomatoes

Ch oc ol at e & Ca ra m el Ta rt s

INGREDIENTS Sweet pastry 1 medium 450g of plain flour; 100g of icing sugar; 200g of butter; 2 eggs; a little cold water

Us e th e glu t of th e be rr y ha rv es t, an yt hin g go es!

Caramel filling 2 tins of condensed milk; 200g of butter; 200g of soft dark brown sugar Chocolate filling 375ml of double cream; 400g of dark chocolate (60 per cent) METHOD Sweet pastry Sift the flour and icing sugar together into a bowl and rub in the butter until well combined and soft breadcrumb stage. Add the eggs and enough cold water to form a soft dough. Line 12, 10cm, small tart cases with the pastry and allow to set in fridge for 1 hour. Fill the tart cases with baking beans and bake blind at 180°C for 10 minutes. Remove the beans and bake for another 5 minutes until the pastry is golden brown Caramel filling Place all the ingredients in a pan and heat gently until melted and the sugar has completely dissolved. Bring the mix to a gentle simmer and simmer for 5 minutes stirring continuously until slightly thickened. Allow to cool Chocolate filling Heat the cream in a pan and bring to the boil.

Pour over the dark chocolate and allow to set for 1 minute before mixing. Only mix until it is smooth.

Do not over mix otherwise it will curdle To assemble Smooth a dessertspoon of caramel in the base of the individual tart cases then pour the chocolate filling on the top and allow to set in the fridge.

Serve with strawberry ice cream and compote

B er ry & Cr ea m Ic e Cr ea m

INGREDIENTS 500g of berries, washed; 100g of caster sugar; 6 eggs separated; 150g of caster sugar; 300ml of double cream METHOD Place the berries in a pan with the 100g caster sugar and place on a low heat until cooked and all the juices have come out. Allow to cool. Then blend in a food processor until smooth. Place the egg whites into a clean mixing bowl and whisk until soft, add the 150g caster sugar slowly until a meringue is formed.

Whisk the egg yolks separately until pale. Fold the egg whites into the egg yolks followed by the berry mix. Whisk the cream to form soft peaks and fold into the berry mix. Freeze until frozen

B er ry Co m po te

INGREDIENTS 500g of berries hulled and washed; 100g of caster sugar METHOD Place the berries and sugar into a pan and heat gently until the berries are soft and the juices have come out. Allow to cool

STRATTONS,

Ash Close, Swaffham , visit ww w.strattonshotel.co m

D U C E RproSducers LO C A LusePs aRwidOe ran ge of local

STRATTONS e Temple, best known, Catherin including one of our award ces du pro o wh lls, from Wighton near We rine, a pys Green Farm. Cathe winning cheeses at Co pedigree m’s far the the m fro lk farmer’s wife, uses mi are range of cheeses which dairy herd to create a ther afield. fur and lk rfo No in e ver y popular both her Melton veined Binham Blue, They include the soft uda type Go a and m gha lsin Wa mozzarella, crumbly Warham. she s are all handmade and Mrs Temple’s cheese entist, sci d ine tra a her range. As continues to expand n’s self tio era op her of ud Catherine is ver y pro sustainability.

Makes 12 small tarts

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AND TO DRINK?

Wine expert Steve Hearnden suggests two very different wines to accompany the dishes from Strattons in Swaffham

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Where to buy

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Wine

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I HAVE SPENT the last two weeks in America. The first week saw me tasting wines from Oregon and Washington State - their claim to fame being the Pinot Noir. The second week saw me trying wines from the Livermore Valley in California. I am not planning on importing from either area!

Back to France and the Loire Valley. This area produces all styles of wine. Being the longest river in France, it has many vineyards on its banks. The wine to accompany the brunch toasts and the celeriac and smoked trout is the Haut Resolution Muscadet sur lie, Sevre et Maine 2004. The Melon de Bourgogne grape produces a fresh, dry and acidic wine, ideally drunk straight from fermentation.

However, Domaine Dobin-Poiron allowed the Haut Resolution 2004 to remain on its lees for 62 months. The result is a fresh and dry white wine but with very light and balanced acidity. The lie or lees is the by-product of fermentation and is the sediment in the tank. Resting on the lie softens the wines and reduces the acidity. The Domaine did the same for some of the 2006 vintage. When buying Muscadet it is best to check the label. If you do not want too much acidity then the words ‘sur lie’ need to be printed clearly and Sevre et Maine indicates the area from which the wine is made and is the best! The soil is mainly chalk and enjoys a relatively cool climate which is a great combination to produce this deliciously fresh white wine. It is normally £12.45, but for Feast Norfolk readers there is a discounted price of £11.25 until the end of the month, subject to availability.

Romanian wines are still very new to the UK and especially here in Norfolk. Through The Romanian Wine Company, I am importing wines made from the generic Romanian grapes. Difficult to pronounce, I must confess, but the wines, especially the reds, are outstandingly strong and robust. The 2013 vintage was excellent and in a couple of months time I shall go over to check out the 2014 vintage – I only hope it will be as good. The wine I always recommend with dark chocolate is the Eternal Cuvée semi-dry 2013, from Valea Calugareasca winery, which is just north east of Bucharest. On the south eastern slopes of the Carpathian mountains, the vineyards are protected from the Westerly winds and rain, and is quite a hotspot for vine growing. Literally, too, as the summers here are long and hot which increases fruit intensity and strength. The grapes used for this wine are Cabernet Sauvignon, Merlot and Burgundi. The wine does show some of the characteristics of the two French varieties but the Burgundi, when combined, gives a slightly creamier taste to the wine. It does have a small amount of residual sugar and a medium length.

Balanced tannins only add to the complete the taste experience – enhanced by chocolate! It is available at £8.95 per bottle.

Both wines available from Tastebuds Wines, based at Strumpshaw Post Office, www.tastebudswines.co.uk visit or contact Steve at steve@ tastebudswines.co.uk

STEVE HEARNDEN

"T he w in e I al w ay s re co m m en d w ith da rk ch oc ol at e is th e Ete rn al Cuv ée se m i- dr y 2013, fr om V al ea Cal ug ar ea sc a w in er y, w hi ch is ju st no rt h ea st of B uc ha re st "

r e m e t p Se What's On

Catch Sue Perkins Live! in Spectacles at Norwich Theatre Royal on September 4. This will be a rare chance to enjoy an evening with the Great British Bake Off copresenter, packed full of sparkling wit, great stories, a user’s guide to Mary Berry and the very best bits from her hilarious best-selling memoir Spectacles.

FOOD FESTIVAL

Aylsham Food Festival takes place from September 30 to October 2. It promises to be a three-day celebration of local food for the whole community, featuring cookery demonstrations, markets, a gala dinner, the Big Slow Brunch and much more!

Visit www.norfolkfoodand drink.com

THE RESTAURATEUR

VisitNorwich’s City of Stories blog is launching its fourth film about Norwich called The Restaurateur on September 7, and will feature none other than Richard Bainbridge of Benedicts.

Visit www.cityofstories.co.uk

Visit www.theatreroyalnorwich.co.uk

And don’t forget...

STEVE ULLATHORNE

MISS 'T

The Rice Association wants ever yone to celebrate the wonder of rice with National Rice Week from September 19 to 26.

Visit www.riceassociation.org.u k

PICTURE BY

BAKE OFF STAR

DON

FESTIVAL LAUNCH

The Hostry Festival Launch Night at Norwich Cathedral takes place on September 1. The night will be introduced by The Very Reverend Jane Hedges, and hosted by Stash Kirkbride, with on-stage profiles of all the events within the festival, known as the ‘Autumn Festival of Norfolk.’ While you’re there, enjoy some delicious BoojaBooja truffles and raise a glass of complimentary Champagne.

Visit www.cathedral.org.uk

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We might be going back to work this month but there are still plenty of food and drink events to fall back on, says Emma Outten MUSEUM OF NORWICH AT THE BRIDEWELL

BREAD MAKING

Mania Tart is holding a fool-proof pastry course on September 17, followed by a simple bread making course on September 30. Learn practical cooking skills in a fun and informal setting: Nania Tait’s kitchen in the Golden Triangle!

Visit www.maniatart.tumblr.com

FOOD FESTIVAL

The Brecks Food & Drink Festival takes place throughout this month, with the flagship weekend being held on September 17 and 18. Highlights include the Fire Pit Camp, at Wendling, hosting the Festival on Saturday in collaboration with Slow Food Anglia; and The International Food Festival, at The Assembly Rooms, Swaffham, on the Sunday.

Visit www.norfolkfoodanddrink.com

WINE TASTING DINNER

The 15th century Swan at Lavenham Hotel & Spa is continuing its popular private wine tasting dinners with a new series starting on September 30. The Swan is teaming up with world famous wine producer Michel Chapoutier for an exclusive evening hosted by the brand’s UK Ambassador Matthieu Barrère sampling elegant wines from their vineyards in France, Portugal and Australia.

Visit www.theswanatlavenham.co.uk

CHOCOLATE CITY (Pictured left)

THE SWAN AT LAVENHAM

SUNDAY TEAS

Sunday teas at the Plantation Gardens in Norwich finish for the season on September 11, when the garden will be open as part of the Heritage Open Days event which will be taking place all over the city.

There will be a selection of homemade cakes and scones, tea (including fruit and herbal teas) coffee and squash.

Visit www.plantationgarden. co.uk

Last chance to find out about the process of chocolate making in the Chocolate City! exhibition at the Museum of Norwich at the Bridewell until September 3. Take a discovery trail around the museum, and have a go at making your own chocolate box to take home.

Visit www.museums.norfolk.gov.uk www.feastnorfolkmagazine.co.uk

FOOD FESTIVAL

The North Norfolk Food and Drink Festival takes place on September 3 and 4 in the Walled Garden at Holkham Hall. Organised by Festival Chairman Chris Coubrough, expect stall holders offering fresh meat and game, vegetables, cakes, artisan beer, bread, tarts, juices, chocolates and much more, plus entertainment will include the ever popular cookery theatre.

Visit www.northnorfolkfoodfestival.co.uk

Pork st ock -

ysees a famil h t n o m is Th d festival in o o f ly d n ie r f h Hardy, a r a S s y a s , Norwich tock s k r o P s w ie v e r as she p

W H A T ' S

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GEORGIA SHACKLETON TRIO

L A V I T FES

Porkstock is made possible

FEVER

by a team of volunteers and sponsors, including Comms Supply. An y profits from the 2016 event will go to Nelson’s Journey which supports be reaved children an d young people throu ghout Norfolk

P

ORKSTOCK, which takes place on September 10, celebrates the best of Norfolk food and drink with a free, family-friendly festival during the day and an adults-only, ticketed party in the evening.

Now in its second year, it is moving to White House Farm on Blue Boar Lane in Sprowston, Norwich, to allow more space for all the planned activities.

Food is at the heart of the festival, with cookery demonstrations from some of the UK’s leading chefs being a major draw for Norfolk foodies. The cookery demo stage is sponsored and co-ordinated by Porkstock patron Charlie Hodson, Executive Chef of the Great Hospital.

Top of the bill for 2016 is Hardeep Singh Kohli, the wellknown comedian, broadcaster, journalist and foodie. He is known to many for reaching the final of the BBC’s Celebrity Masterchef as well as his many TV and radio credits. Joining him on stage are:

day tim e fest ival For mor e info rma tion abo ut the fre e g Kne es-Up or to boo k you r tick ets for the eve nin ple ase visi t ww w.p ork stoc k.co.uk Along with the cookery demo stage, daytime visitors to Porkstock will be able to enjoy a fantastic selection of street food stalls, a real ale and Prosecco bar, live music, a sausage eating contest, games, kids’ activities and lots of family fun.

The latest acts confirmed for the daytime event include the Georgia Shackleton trio, Folk Steve, Fill Station, David Barwood, The Avi8ors and Two Bit Operators.

The Porkstock evening bash starts at 6pm and finishes late!

There are two party zones: • In the covered courtyard and outside area there will be some amazing bands on stage, a real ale bar, Prosecco bar and an array of delicious street food stalls. For music fans, the massively popular Addison’s Uncle will be on stage, plus Night Train, and Feral Mouth • The Porkstock Barn is transformed into an electro-swing gin palace with music provided by Tallulah & the Goodtimes Republic

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HARDEEP SINGH KOHLI

• Mark Poynton, the chef/owner of Michelin starred Alimentum Restaurant in Cambridge. He will be sharing some of his tips for achieving award-winning flavours • Scott Taylor, from the ultimate chef’s website www. infusions4chefs.co.uk. He is teaming up with the Fruit Pig Company for a fabulous demonstration of pig’s head charcuterie • Vanessa Scott and Mary Kemp from Norfolk’s Own Cook Book • Alan Paton, Executive Chef of Stoke by Nayland Hotel, Spa & Golf Course in Essex • Norfolk farmer Tim Allan will be telling his pigs tale, and then the Porkstock audience will be treated to a butchery masterclass by Icarus Hines and Jamie Archer – both amazing local butchers and previous winners of Battle of the Bangers in Norwich • Last but not least, there will be a demonstration from Andrew Baker and volunteers from The Feed – a social enterprise in Norwich helping homeless people get back into work through a mutual love of food

G N I SUF S FOL K’S A C W O H S NK FOOD & DRI

Opening times and additional information

Saturday September 24: 9.30am-5pm; Sunday September 25: 9.30am-4pm

Parking

Free parking will be available

For full details

of both Festival and Fringe visit www. aldeburghfoodanddrink.co.uk

al iv st e F nk ri D & d oo F h rg u Al deb k Celebrity chefs appear at this month’s Aldeburgh Food and Drin Festival which celebrates the county’s rich larder, reports Sarah Hardy

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W H A T ' S

NOW IN ITS 11th year, the Aldeburgh Food and Drink Festival is being held at Snape Maltings, the home of Aldeburgh Music, on September 24 and 25. This year’s festival showcases more than 100 of the region’s food and drink producers and is hosting leading chefs from around the UK. It celebrates the strong connection between Suffolk’s landscape and the abundance, variety and quality of its produce, coming from the sea, the rivers and the fertile valleys which lead to the rich arable soil of the region’s uplands.

The Chefs

Headlining the two-day calendar, jam-packed with demos and hands-on masterclasses, will be the chef and author Angela Hartnett, whose ever growing collection of restaurants includes London’s Michelin starred Murano in Chelsea and the fashionable Shoreditch haunt Merchants Tavern. José Pizarro will be bringing a taste of Basque cuisine to the festival and there will be debut appearances from The Duck and Waffle’s Dan Doherty (who will be divulging his most iconic brunch recipes), vegetarian guru Anna Jones (with her popular cookbook A Modern Way to Eat) and Mississippi-born Brad McDonald (with a BBQ masterclass based on his new cookbook Deep South: New Southern Cooking).

Young Producers and The Suffolk Punch Restaurant

New, and for Saturday night only, will be the addition of an onsite pop-up restaurant The Suffolk Punch. This is the brainchild of the Suffolk Young Producers, a group whose members all come from long-standing, familyrun companies generating a wealth of quality produce used in pubs, restaurants and shops across Britain. The talented group includes David Wright of The Cake Shop Bakery, venison pie aficionados Truly Traceable, raw milk cheesemakers Fen Farm Dairy and local bakery and bean-to-bar chocolate producers Pump Street Bakery. The Suffolk Punch restaurant

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will be hosting a ticketed evening feast with live music and a three course local menu. And a donation from the proceeds will go to The Suffolk Punch Trust, which is helping preserve the rare Suffolk Punch cart horse at the nearby Hollesley Bay Stud.

Hillfarm Meadow - Bringing Food and Farming Together

Hillfarm Meadow is a new feature at the festival. Provided by Suffolk’s Hillfarm Oils, it will be an extended family area where guests of all ages can enjoy hands-on cooking classes, crafts, face-painting and games. The underlying aim is to provide entertainment with an educational angle, explaining how food is produced - including a guided tour round a combine!

of The Fes tiva l is follo wed by two wee ks to 26 ber tem Sep Fri nge even ts, from Oct obe r 11, whi ch incl ude s farm wal ks, r spe cial dinn ers, talk s, mee t-th e-p rod uce even ts and muc h more.

Aldeburgh Food & Drink Festival The Festival, which has campaigner for local foods Lady Caroline Cranbrook as its cofounder and president, aims to help people understand the connection between food and the people, the farming and the landscape that produced it as well as promote the sheer variety, quality and abundance of food and drink produced in Suffolk. Its purpose is to encourage people to support the local economy, its food producers and its countryside and to reduce ‘food miles’ by buying local produce in the shops, farm shops, farmers markets, pubs, restaurants, hotels and bed-and-breakfasts. The Festival also works with local schools to bring back growing and cooking food as part of the curriculum - providing inspiration for them to grow and cook their own food.

FOODIE TOUR

We are liking the sound of Love Norwich Food’s walking tours. Zena Leech-Calton, who trained at City College and runs a cookery school called Lodge Farm Kitchen, says the three-and-a-half hour walk takes in two independent restaurants, and serves up a shot of local ale, a mini cone of fish and chips, some local ice-cream, a sweet treat plus a visit to the Mustard shop.

Visit www.lovenorwichfood.co.uk

WINE MERCHANT’S MARCH ON CITY

The new Harper Wells wine merchants store is well and truly up and running on Ber Street, Norwich. Harper Wells was founded 10 years ago by Dean Harper and Ed Wells, respected specialists in the private client sector of the wine trade, and also has a well-established home in Eaton.

Visit www.harperwells.com

RESTAURANT WEEK

Did you know that North Norfolk has its very own Restaurant Week? This year it takes place from September 26, and is North Norfolk’s largest dining event. It follows a successful launch across a single week in the autumn of 2013. The event grew to span a two week period in 2014, and in 2015 an incredible 38 venues took part across the two week celebration of fine food.

Visit www.northnorfolkrestaurantweek.co.uk

UNRULY RULES

NEWS ROUND-UP

The Unruly Pig in Woodbridge, Suffolk has been shortlisted in two categories at The Great British Pub Awards 2016!

It is renowned for serving the very best of seasonal British food with an Italian influence, and has been shortlisted as one of six national finalists in the Best Food and Best Newcomer category. The final is being held next month.

Visit www.theunrulypig.co.uk

From new products to new life being breathed into old pubs, Emma Outten has got it covered on the culinary front STEAK OUT

Happy third birthday to the Steak Club, a men-only, six-seat supper club for friends which is all about – yes, you’ve guessed it – beef! Host Paul Fleet does the cooking and chooses the country or theme and, to date, they have savoured 20 countries and nine themes.

SQUAREMEAL SUCCESSES

Leading website and restaurant guide squaremeal. co.uk, has announced the UK’s top 100 restaurants, voted for by thousands of readers, bloggers and local foodies, and the list includes Roger Hickman’s Restaurant at number 55, Benedicts (63), both in Norwich, and Morston Hall (83). Suffolk entries were Maison Bleue (56), Pea Porridge (60) and 1921 (90), all in Bury St Edmunds, and The Great House in Lavenham (68).

Visit www.squaremeal.co.uk

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BOUDICCA BEER

Boudicca’s Revolt, a malty red IPA, is available this month and next. Brewed using a combination of five hops against a robust malt base of Munich, Light Crystal and Maris Otter, this 4.5 per cent beer is Woodforde’s tribute to Boudicca, Norfolk’s warrior Queen of the Iceni tribe who led the uprising against the occupying forces of the Roman Empire.

Visit www.woodfordes.co.uk

News and G ossip NEW LIFE FOR THE OLD RAM

The Old Ram at Tivetshall St Mary, an 11-room hotel, restaurant and bar, has reopened under new management after being acquired by Victoria and Grahame MacDonald, who also own the award-winning Cellar House in Eaton. Bucking the trend of British pubs closing down still further, the couple have taken on The White Lodge in Attleborough this year as well. Good for them.

Visit www.thecellarhouse. co.uk, www.theoldramnorfolk. co.uk and www.thewhitelodgeattleborough.co.uk

And don’t forget...

This month, in very good time for the festive season, award-winning manufacturer Booja-Booja is launching its new dairy free ice cream range. Those keen to taste the new ice creams can look forward to six luscious flavours including Caramel Pecan Praline, Chocolate Salted Caramel, Raspberry Ripple and Hazelnut Chocolate Truffle.

Visit www.boojabooja.co.uk

Norfolk gets its own independen t Wine School, with the Norfolk Wine School star ting this month!

Visit www.norfolkwineschool.co m

DAIRY FREE DELIGHTS

The Duck Inn, in Stanhoe, near Burnham Market, has been named as the East of England’s Best Restaurant in The Good Food Guide’s Local Restaurant of the Year competition.

Many congratulations to Ben and Sarah Handley who run this hugely popular place. Just ask our columnist Sarah Ruffhead about it!

Visit www.duckinn.co.uk

TASTE OF THE CARIBBEAN

We’re looking forward to trying out a taste of the Caribbean, with the new Turtle Bay restaurant and bar coming to Norwich City Centre. The 180 seater restaurant is set over two floors, occupying a Grade II listed former fabric warehouse on Swan Lane – right in the heart of The Lanes. Expect a standalone bar and more than 50 authentic Caribbean dishes.

Visit www.turtlebay.co.uk

GOT IT LICKED

TURTLE BAY RESTAURANT

QUACKERS

Due to the popularity of their gin and tonic lollipops, Warwick St Social (what used to be the Mad Moose) in Norwich's Golden Triangle, has expanded its range of cocktail-inspired boozy lollies, to include flavours such as Aperol Spritz, mojito and pina colada. They’re taking centre stage, especially on sunny days - perfect for kicking back and relaxing on the large outdoor terrace, we reckon.

Visit www.warwickstsocial.co.uk

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Syoomuetjuimstes FANCY SOMETHING A BIT DIFFERENT. And Blue Agave, right in Norwich’s historic cathedral quarter, is a welcome addition to the city’s dining scene. Variety is the spice of life, and this familyrun restaurant travels to Mexico for inspiration.

Chef patron Jason Coolbaugh is from California and brings with him a lifelong love of Mexican food. He grew up on the Mexican border and remembers making quesadillas with his sister at the age of five. He and wife, Sophie, ran a restaurant in London before relocating to Norwich (with daughter Hana in tow), seeking, as many do, a better lifestyle in our fine city.

They opened their new restaurant a couple of months ago and it is building up quite a following as the place to go for authentic Mexican dishes and a spot of fun.

Jason gutted the former solicitors’ offices to put his own stamp on it, although he has kept its layout, so there are a couple of dining rooms on the ground floor, and a couple more upstairs. The decor is stripped back, with exposed floorboards, white washed walls, and dramatic art work. There are lots of lovely little touches, including colourful tiles and decorations.There’s also a great bar with a huge brick fireplace on the ground floor - just the spot for a tequila or two after work.

Indeed, tequila is at the heart of the business, as the restaurant’s name indicates. The native blue agave plant is used to distil tequila and mezca, and Jason has more than 50 different types on offer not only that, he’s hoping to share his knowledge with a few willing volunteers! There are also lots of

cocktails to try - my margarita was first class - plus there are beers from the Cerveceria Mexicano brewery.

The menu offers many favourites, such as fajitas, burritos, tacos and enchiladas, but there are other dishes that you might not be quite so familiar with, although there’s plenty of description provided and the staff are more than willing to help you out.

Jason tells us: ‘We are all about authentic, homestyle Mexican food – prepared fresh in our kitchen using local produce and traditional Mexican spices. We call what we do ‘Hecho en Casa’: we take pride in making everything

Blue Agave, Upper King Street, Norwich

JASON COOLBAUGH

visit www.blueagave.co.uk

in-house, starting with the best ingredients and cooking them the traditional way. Our menu is a reflection of the foods we love from all over Mexico.’

His signature dish is carnitas (literally ‘little meats’), an aromatic pulled pork slow-cooked to a recipe originating from the state of Michoacán. Jason’s ranchera sauce is a closely guarded family secret, all made from scratch in his kitchen.

Dishes are generous, with lots of little extras, so be warned that they are filling. We started with a big bowl of nachos, with Monterey Jack cheese, sour cream and much more and all for £7.50, sharing it greedily as we tucked in. As a note, the tortillas are homemade and much lighter and crispier than you might expect.

Next, I opted for fajitas with sizzling spicy prawns at £16.50.

They came with three warmed tortillas, and a side dish crammed with yet more sour cream, guacamole, rice, black beans and Lord knows what else! It was a highly sociable dish - you couldn’t help but chat about all the ingredients as you built your own mini parcels of delight.

My husband, having had more than his fair share of nachos, was almost beaten by his burrito, packed with beef from Aylsham

www.feastnorfolkmagazine.co.uk

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butcher, Coxfords, at £12.50. But he commented on the freshness of the dish, and the delicate flavourings, especially with the beef - and this is the skill of the cuisine. It is tasty, without being overpowering, and much is zesty thanks to the use of lots of lime!

We then shared a pudding, churritos (a bit like doughnuts), with a super sweet caramel sauce, which was a fun ending to a fun evening. Just dangerous for the waistline!

• The venue sells its ingredients to customers and will be hosting cooking classes later this year. It also opens late at the weekend

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Have you been to Norwich before, and where do you like to go out for something to eat and drink when you are staying in the city?

Yes! I’ve been in the panto in Norwich and loved every minute! I played Sleeping Beauty a couple of years ago and had a brilliant time - it is such a friendly city. There is a lovely pub close to the theatre that we always went to, the Coach and Horses. It is a regular haunt for us all so I'm sure I'll be going there again!

Do you know what samphire is?

No I don't! Care to share??!

What do you tend to eat/drink before a performance? And do you eat/drink anything afterwards?

Before a show I don't eat very much. I usually have a decent brunch and then something afterwards. And we usually have a gin and tonic or two after the show, too.

It’s our chance to wind down as the show is exhausting - it's non stop.

Do you find time to cook at home?

When I get a Sunday off, I like to cook a roast for me and my boyfriend Joe. We love Sundays as we use it as a day to eat whatever we like - we don’t hold back. Bacon sarnies, roast dinners, big desserts…

Do you have a signature dish?

Actually my signature dish is a shepherd’s pie. Everyone loves a shep's pie! It’s so easy to make but so healthy with all those vegetables. And I can cook a good chocolate cake - it is all comfort food, I’m afraid.

Do you have a favourite TV chef and why?

I like Dean Edwards on Lorraine on ITV. He keeps things simple, and his food tastes delicious.

What was your best ever meal out and why?

Oh gosh. There are so many to choose from.

I couldn't possibly single one place out. But, if pushed, I’d mention a steak place in Paris called Le Relais de l'Entrecote. It was the best steak ever!

What would your last supper consist of?

A Persian dish called Tachin. Google it. And even better is to find a Persian restaurant that serves it. It's amazing! My heritage is Persian and this is something I have always enjoyed.

ALL

THAT J with Hayley

AZZ

TV favourite Hayley Tamaddon arrives at Norwich Theatre Royal as Roxie Hart in the sassy musical, Chicago. She tells us a few foodie secrets hn Partridge and Jessie Chicago, which also stars Jo ich, October 31 to Wallace,The atre Royal Norw oyalnor wich.co.uk atrer November 5. Visit www.the

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Football grounds are surely not the place for a fine dining experience? Think again, says Sarah Hardy as she visits Delia’s eponymous restaurant at Carrow Road

"Delia wasn’t dining the night we enjoye d our outing, but she is a regular visitor and is very passion ate and proud of her signature restaurant, and rightly so"

VISIT

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www.canar ycatering.co.uk/delias

NE PLACE THAT I always recommend to friends is Delia’s restaurant at Carrow Road in the city, as it is so consistently great. Since opening in 2001, it has become a firm favourite with me, especially for family gatherings. It offers a set price, three-course affair (£35.75) including coffee and sweet treats, with a choice of about six options per course.

Our culinary queen provides the recipes and they are cooked to perfection by head chef, Nigel Ramsbottom, with the menu changing each month to reflect the seasons.

The restaurant, which opens on Friday and Saturday evenings, has a very cool and contemporary decor, with white walls, shiny floors and creamy leather upholstered chairs. Add in bright artwork and masses of Bird of Paradise flowers - and a large picture of the lady herself - and voila!

You climb a flight of stairs to reach the dining area and are invited to enjoy a drink at the long bar, where it’s fun to sit at the high stools and catch up on the latest news, before moving to your table.

The only drink to tackle was a glass of Prosecco (£5.50) each which came along with some lovely crudities and hummus to take the edge off our very healthy appetites.

We were enjoying a night out to catch up after my annual summer holiday, so we barely paused for breath as we consulted the straightforward menu which, rather refreshingly, isn’t a slave to current trends.

Rather, there are well described and well cooked dishes, with much use of seasonal ingredients and, indeed, something for everyone - a fish, chicken, beef or vegetarian option, for example, as a main.

I could have eaten and enjoyed any of the starters, including hot and sour prawns and a chilled gazpacho soup. But rather I went for salade Niçoise, that tantalising mix of French beans, tuna, egg, new potatoes, black olives plus a garlic vinaigrette, to name but a few of the goodies in there. It was a colourful dish, just right for a summery evening, and thoroughly enjoyable.

My friend had the fried halloumi cheese with a lime and caper vinaigrette, which I think I’ve tried

to recreate at home from one of Delia’s books. She really enjoyed it, especially with a couple of pieces of rosemary focaccia which we both devoured.

The next course saw me wavering between the grilled sea bass and a rib-eye steak, but my head was turned by the lamb shank, which sounded divine.

Slow baked, with a herb butter and a redcurrant, orange and mint jelly, it was a very decently sized dish and real melt in your mouth stuff.

I also enjoyed the accompanying veggies buttered new potatoes tossed in parsley, chives and mint, and fresh shelled peas, carrots and spring onions with a lemon vinaigrette. You can never have enough vegetables, to my mind.

My friend fancied the chicken Puttanesca but was worried that it might be too spicy. She was reassured by the friendly waitress that it was more warming than mindblowing - and she was right. Served with green tagliatelle, it was another hit, being pronounced most juicy and moreish. Suffice to say that I didn’t get a bite!

Puddings are a real star of the show, and there’s much to contemplate, including peaches baked in marsala - which is another Delia dish I sometimes try to make at home.

My friend made quick work of the millefeuille with summer berries, which was very pretty, and pronounced her favourite course, while I gorged on the trifle with masses of raspberries and creamy custard. Naughty but oh so nice.

We rounded off a lovely evening of gossip and great food with coffee and little pieces of choccy treats and considered ourselves very well satisfied indeed.

Delia’s has a jolly atmosphere, with people enjoying the spacious restaurant (it sits 140 people) with its unhurried pace. It is very relaxing, you can hear your dining companions clearly as the music is unobtrusive, and it’s also somewhere you can dress up a little, which is always fun, too.

It’s a sort of grown up place, confident in its own skin and, when we go, I always think that I should go more often!

The great lady wasn’t dining the night we enjoyed our outing, but she is a regular visitor and is very passionate and proud of her signature restaurant, and rightly so.

re cipes an d they are e th s ide ov pr n ee qu y ar "Our culin chef, Nige l Rams bot to m" ad he by n tio ec rf pe to co oked

Middle of nowhere, centre of everywhere!

Fresh, local and seasonal is our ethos here at the Saracen’s Head, so come and enjoy a delicious, locally sourced meal in our restaurant or courtyard garden.

Lunch orders will be taken from 12.00 to 2.30. Dinner from 6.30 to 9.00, except Sundays and Mondays 6.30 to 8.30

For further information or to make a booking call us on 01263 768909 or email info@saracenshead-norfolk.co.uk

www.saracenshead-norfolk.co.uk

Fresh, local and seasonal is our ethos here at the Saracens. Being in the middle of nowhere is the perfect excuse to come and enjoy a meal whilst you explore this wonderful part of North Norfolk. Our full menu is available every day, lunch and dinner and in addition we have our summer lunch menu from Monday to Saturday. Sunday lunches are very special and we offer the most delicious roast rump of Blickling reared beef.

Recently refurbished, delightful inn on the

north Norfolk coast

If it’s too far to travel for a meal, why not stay the night and make a quick break of it!

Summer Opening Times In July & August we will be open 7 days a week this summer Lunch orders will be taken from 12.00 to 2.30 Dinner from 6.30 to 9.00, except Sundays and Mondays 6.30 to 8.30

FESTIVE MENU 3 COURSES £28.95 PER PERSON

Available Monday to Friday throughout December

BOOK NOW - FOR -

CHRISTMAS

www.chequersinnthornham.com info@chequersinnthornham.com High Street, Thornham, Norfolk, PE36 6LY | tel: 01485 512229

CHRISTMAS D AY L U N C H £75 PER PERSON

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ELECTRICAL PRODUCTS FOR BUSINESS

Rent or buy – you decide

The quality, cleanliness and general condition of electrical products used in a business are a visible marker of the way that business is run - an indication of the attention to detail, investment and care taken in their affairs. Being presented with a crisp dry white wine in a grubby glass or discovering tired televisions in a boutique room is disappointing for a guest and will make them wonder about other aspects they can’t see.

RENTING THE ELECTRICAL products needed within a business is an increasingly popular way to ensure all of the products are fit for purpose, ready to perform and ready to impress customers.

In exchange for a regular fully tax-deductible payment, Hughes Trade will provide contemporary products that are fit for purpose, updated periodically, with the reassurance of one-number swift issue remedy.

Hughes Trade is a dedicated business-to-business department of Hughes, meaning they are perfectly placed to recommend and supply products for your business with experience and confidence.

Fully supported by substantial engineering and delivery teams, Business and Commercial Rental customers also benefit from competitive trade pricing, prompt detailed automated paperwork, generous early payment discount and dedicated account managers. All of the products you associate with Hughes are available to rent: domestic and commercial appliances, televisions and audio equipment, plus various important specialist product groups, all at a choice of contract length.

Specialist sections include the commercial laundry and dishwashing department; a substantial team of engineers, installers and advisors focused on providing solutions for care homes, restaurants, hotels, residential schools, veterinary and equestrian, plus many other sectors. Hughes Trade is a main dealer and certified repairer for the industry-leading Miele Professional products. The hotel television team supply selected products suitable for a range of budgets including entry level hospitality sets where TV volumes are limited and menus concealed to prevent tampering, to fully featured smart sets where web cams and remote engineer access are the norm. Finally, the Hughes Smart Home department are experienced in the provision of audio visual and connected technology such as ceiling speakers, hidden screens, lights and sound.

Set your business apart without capital investment by renting them all.

Speak to any Hughes branch for further details or get in touch with the Hughes Trade team direct on 01603 750444 or email norwich@hughestrade.co.uk and we’ll connect you with the specialist best suited to your enquiry. We want your business and won’t let you down

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MAKING VILL AGE LIFE COMPLETE Norfolk boasts many great village shops which provide vital services for their residents. Sarah Hardy visits one in the Broads where the coffee is great, too FEAST NORFOLK is all about finding little hidden places, unknown gems and if they’re independent, family-run businesses, we love ‘em even more.

So enter Radley’s, a village store/post office/coffee shop in Salhouse, in the Broads. It’s been open a couple of years and is run by yoga teacher Kerry Radley who wanted to make sure the village retained a community hub when the original PO and shop shut its doors.

And my, haven’t village stores improved? I lived in the countryside about 15 years ago and my local shop seemed to sell simply loo rolls and tins of beans. Life’s essentials, I admit, but nothing to exactly rock your boat.

Nowadays, things are a bit more sophisticated, thank goodness. Think of Itteringham Village Shop, Stiffkey Stores and Guist General Store. They are all doing great things and Radley’s is up there with them.

Kerry sells an impressive range of local produce such as Essence Jams, Marsh Pig charcuterie, Bray’s pork

www.feastnorfolkmagazine.co.uk

pies, Gnaw chocolate and Norfolk Farmhouse Ice Cream. They also produce their own range of chutneys, fudges and the like. Add in local ciders and beers, fresh breads and goodies from Mountain Bakery in Norwich, and there’s plenty for local food fans to celebrate.There are also those must haves such as milk, dog food and toothpaste, so it is a one-stop shop!

But you’re interested in the coffee shop side of things, aren’t you?

Cakes are the main draw, although sandwiches are made to order=, and there are wonderful coffees from Butterworth and Son of Bury St Edmunds available.

The place is tiny - there’s really just one central long table in the centre of the shop where communal coffee drinking is de rigeur. And, for the warmer weather, there are plenty of trendy black wooden benches and tables outside. Indeed it is a perfect spot for dog walkers and cyclists. My friend and I called by after a gorgeous

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walk at Salhouse Broad with our hounds one warm afternoon last month. You don’t feel quite so guilty tucking into a big slice of cake after a decent walk.

We both had lattes which had a good bit of bite and a decent piece of cake. I had a salted caramel brownie and my friend had a salted caramel sponge you can see a trend here. Both were delicious - we shared, obviously! There were plenty of other options, including Portuguese egg custards, Bakewell slices, and a lemon tart option. Gluten free options are available, too.

Add in a couple of dog treats - well, you can’t have them staring at you with those huge doggy eyes as you stuff your face, can you? - and it was about £11, all in. So, a nice little treat that isn’t going to break the bank.

Radley’s is a quaint place which opens every day, during the day time.

Kerry clearly works hard and as one small business owner to another, we wish you well!

t, Salhouse, near Radley’s Lower Stree dleys.co.uk Nor wich, visit www.ra

nd of a o c e s e In th es, we look ri new se tucked away e d at thos n and aroun i jewels nty that are the cou iting to be a just w vered! disco

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YARE VALLEY OILS

THE GARDEN TEA ROOMS

The Grange, Surlingham, Norwich www.yarevalleyoils.com

Town Green, Wymondham www.facebook.com/ thegardentearoomswymondham

For more than 100 years the Mack family has farmed the

fertile land at their family- run farm which nestles beside the Norfolk Broads. By mechanically pressing the seed that they nurture from farm to bottle, they are able to bring a high quality and award winning Extra Virgin Cold Pressed Rapeseed Oil that can be dipped, used to dress and finish dishes and for roasting and even frying due to its high burn point. They have also discovered that blending and infusing this incredibly healthy, versatile and British oil can produce other oils such as lemon, garlic and rosemary, dressings and a 2 Gold Star winning oak smoked oil. Recently the team at Yare Valley has developed a soothing and caring All Natural Honey and Lime Lip Balm using their oil, local honey, local beeswax and a dash of lime essence that can be used everyday. Follow them on Twitter @yarevalleyoils, on Facebook or visit their website to see stockists, order products, discover delicious recipes and keep up-to-date with their news.

When you walk in to The Garden Tea Rooms in Wymondham, you are always greeted by the lovely smiles of Michele Kerridge, her daughter Amy and all their friendly staff. The light, airy, but homely feel to the place also helps make this whole culinary experience a happy one! This is all before you have even tasted their delicious homemade Bakewell slices, flapjacks and short bread that just melts in your mouth. For September, Michele has created a feast for the taste buds, including a four- tier golden syrup and vanilla sponge cake - so delicious! On the savoury side are their homemade soups, pies, coleslaw and quiches.

Michele adds: 'While the sun still shines, we’ll keep our al fresco garden open for customers to enjoy!'

With local Norfolk produce playing a key role, this mother and daughter combo really have created a little slice of heaven!

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3 CITY FARM SHOP

WALLOW

This gorgeous Farm Shop could not be more convenient for Norwich shoppers and stocks just about every great Norfolk product available! Local is definitely what City Farm Shop is all about - from fresh fruit and veg, meat, and fish, to all your kitchen store cupboard essentials as the owners work closely with Norfolk farmers and producers in order to supply the very best to their customers. September brings a spectacular selection of locally grown apples, pears and plums - along with squashes, curly kale and sprouting broccoli, all from Tacons Farm in Rollesby in The Broads. And don't forget, this is also the game season, with estate venison and pheasant available. City Farm Shop has ample free parking and is easily accessible for wheel chair users and buggies.

The first thing you notice when visiting Wallow is that it isn’t your typical wine bar. It’s not only the laid back, homely feel and the stripped back interior that makes this place special, the way they serve the wine is pretty clever as well. Enomatic wine machines enable you to self-serve your favourite wine variety, or try something new, using a top up card. You can enjoy coffee or cocktails too and the relaxed seating, over three floors, is perfect for a catch up with friends. They have a daily specials board if you fancy something to eat while you’re there as well. Look out for the guest draught beer if wine’s really not your thing.

36 Exchange Street, Norwich www.facebook.com/thewallownorwich

Notcutts Garden Centre, Daniels Road, Norwich www.cityfarmshop.co.uk

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F I V E OSFT T H E B E on

son is up The game sea und up ro us, so here’s a best places e th f o e m o s f o easant, to shop for ph ore m partridge and A RC H E R ’ S B U TC H E R S

Plumstead Road, Norwich, visit www.archersbutchers.com

Archer’s of Norwich was established and founded by John Archer in 1929.

His son, James (Jimmy) Archer, joined just as soon as he was allowed to leave school. Now the third generation of the family, James (Jamie) Archer, is taking the business forward, whilst maintaining the traditional techniques and methods used by his father and both grandfathers. At this time of year, they offer customers a wide selection of game meats and poultry. Their venison is supplied by Bambridges of Watton and also locally sourced from various Norfolk farmers and estates.

It is delivered fresh every day and left to hang for flavour and tenderness.

The Archer's team then expertly butcher and package it ready for their customers. Please ask them about their delicious Venison Wellington steak joints! Archer's also offer pheasant, partridge, wood pigeon, wild duck, quail and teal, again all locally sourced. Don't miss their wonderful seasonal meat boxes which are now available.

O RC H A R D FA R M A N D B U TC H E R S S H O P

Holverston, near Norwich, visit www.facebook.com/ orchardfarmnorfolk

Thanks to the quality of the meat and an open door policy that allows people to see the meat being butchered, Orchard Farm Shop at Holverston, on the A146 between Norwich and Loddon, has gone from strength to strength. ‘The new season brings some great game meats and poultry,’ says owner Valerie Whitworth. 'We have our own venison and pigeon burgers, plus wild food burgers, with venison stinging nettles and wild garlic. There

Game -

A D

F E A T U R E

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are also jointed rabbits with honey and mustard which are delicious for those late summer BBQs!' They sell their venison in a variety of cut; leg steaks, rump steaks, roasting joints, not forgetting diced venison for casseroles or stews and their popular minced venison for spaghetti bolognese!

This season they also offer guinea fowl, mallard, pheasant and partridge and please do ask about their pigeon and halloumi kebabs which are just delicious!

T H O R P E B U TC H E R S

156 Yarmouth Road, Thorpe St Andrew, Norwich, visit www.thorpebutchers.co.uk

As we head into the game season, Thorpe Butchers, on the outskirts of Norwich in Thorpe St Andrew, is already busy! Now run by Andy King and his brother Tony, the shop has been serving high class Norfolk meats since 1925. Between the end of September and February, this family business stocks a wide range of game meats, including pheasant, duck and rabbit.

You can buy their pheasants either whole, a brace of two birds or a dressed breast of pheasant and, while many people like to roast them, they can also be used in pot roasts, casseroles and pies. Thorpe Butchers is committed to sourcing local meat and eggs. They are equally renowned for their sausages – up to 30 varieties are stocked including gluten free ones.

T H E PA D D O C K S B U TC H E RY & D E L I

Norwich Road, Mulbarton, 70 Bunwell Street, Bunwell and Church Farm, Hethersett, visit thepaddocksbutchery.co.uk

The Paddocks Butchery and Deli are specialist suppliers of top quality, locally sourced game to discerning customers across three shops in Mulbarton, Hethersett and Bunwell.

All species of game are sourced from local shoots run by local farmers which helps the area’s sustainability and keeps the trade within the county.

Norfolk has a rich supply of game and we believe we have the best suppliers in the region who offer us everything from pheasants, partridge, duck, pigeon

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and rabbit to woodcock and grouse.

Whole venison carcasses are bought in and butchered to exacting standards by their expert craftsmen for customers to enjoy at their tables.

Nothing is wasted; there are beautiful joints for roasting, steaks for grilling, frying or barbecuing, dice for casseroles and pies, mince for making into burgers and sausages - even the bones are used for deliciously rich stock. Come in and ask if you're unsure about anything!

H OWA R D A N D S O N

Fye Bridge Road, Norwich, visit www.fishmongersnorwich.com

Gary and Maxine Howard have been running Howard & Son in the city centre for more than 30 years and have built up a huge amount of knowledge to share with you. They supply an extensive range of game, venison, poultry and speciality foods sourced locally and free range where possible. Game birds such as pheasant, partridge, mallard duck, wood pigeon and grouse are available oven ready or portioned as required.

Venison is available as loins and haunches. The haunches are available as joints, steaks, hand diced, minced or made into venison and pork sausages.

They also have packs of locally sourced diced game, plus Great Grove free range turkeys and geese, as well as Gressingham duck products and speciality poultry.

irman s Garden Alex F u e gorgeo

o runs th veton Hall, near Alex, wh o ring Café at H own cate Kitchen ell as his ing w n s e a v , e m e Wroxha ef for th h c r uite u q o s, is ething busines ning som te produce, n la p ’s e and h g esta lar. Usin g up spectacu be servin to g in o g fe’s is a c x le is A mh ishes fro ct e p x E several d . s tempt u menu to s, spices esh herb fr f o get your plenty to twists le tt li d . n a ds going taste bu .uk o c f. e h c w.alex Visit ww

Tea, B ags and Sho Thorpe End, Nor es, wich This charmin g tea ro

om and shop owned by frie , nds Pippa H yde and Georgina W right, offers th e best of both worlds - retail therap y and cake therapy! The pair, who have run the tearoom and shop for two years, are bringing along plenty of sweet treats such as chocolate br ownies for us to enjo y and they ar e great fun so plenty of la ughter is prom ised.

Visit www.te abagsandshoe s.co.uk

Winbirri Vineyards, Surlingham, Norwich

The 25-acre Winbirri Vineyards at Surlingham, near Norwich, were established in 2007 by Stephen Dyer, a fruit farmer who supplied major retailers. He had spotted an opportunity and planted around 2½ acres with vines and then his son, Lee, took over in 2010 when the first commercial plantings took place.

Now there are three vineyards which are planted to Bacchus, Pinot Noir, Solaris, Rondo and Seyval Blanc with Bacchus the main focus. We’ll have a selection of their wines to sample. Visit www.winbirri.com

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T A S T E R

E V E N I N G

www.kestrelfurniture.com VISIT

Kestrel Ki tchens -

PA RT Y TI M E

Feast Norfolk invites you to a special foodie evening at Kestrel Kitchens this month with leading chef Alex Firman celebrating all that’s great about the county’s food and drink TO HELP ONE of Norfolk’s top kitchen manufacturers, Kestrel Kitchens, celebrate its 30th birthday, we are teaming up with them to hold a foodie party this month. The evening, on September 27, is all about great food and drink, and we’re inviting you!

So just follow the instructions printed here and book yourself a place at our very special event.

The fun runs from 7-9pm and centres around a cooking demonstration by Alex Firman of the Garden Kitchen Café at nearby Hoveton Hall. He’ll be using produce from the estate gardens and the neighbouring farm to create a mouthwatering selection of seasonal treats.

Lee Dyer of the award winning Winbirri Vineyards at Surlingham, near Norwich, is providing the wine for the evening, while Pippa Hyde and Georgina Wright of Tea, Bags and Shoes at nearby Thorpe End are joining us with a few naughty treats.

The evening is being held at Kestrel Kitchens’ stunning purpose-built showroom at Great Plumstead, just outside Norwich. It includes a fully

working kitchen and there’s lot of space (and good parking) so it’s a great place for a party.

The company moved there just 18 months ago, and everything is hand built on the site by their team of cabinet makers who have more than 100 years’ experience between them.

The light and airy showroom displays a selection of kitchens that the company produces, from traditional farmhouse favourites to ultra modern ones. Items are created individually to a customer’s particular requirements so a truly bespoke service is provided.

Marketing and Sales Manager Edward Hill explains: ‘We like to reflect a customer’s personality through our personalised design service which blends traditional techniques with modern technology to create completely bespoke kitchens. A kitchen is really at the centre of family life and needs to reflect this.’

strel mber 27 at Ke ich, te p e S on ce la Nor w kes p The evening ta ad Road, Gre at Plumste ad, e st Kitchens, Plum 7-9pm. Tel 01603 722026 om fr

www.feastnorfolkmagazine.co.uk

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lb will be a and we’l Our team our magazine, f o s . mingle of copie ready to ave simply h KET, you rd@ IC a T w E d E e R t KAF etails, a TO BOO h your d ward wit d re.com E u il it a rn u em kestrelf

Places are lim ited so make sure yo u don’t leave it too la te.

C O L U M N

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STEVEN WINTER

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IN THE MARKET FOR BREAD

Our artisan baker Steve Winter sings the praise of local markets as a place to meet, chat and buy bread BREAD SOURCE, Red Lion Street, Aylsham and Upper St Giles, Norwich, visit www.bread-source.com IN THE PAST a baker was just that they baked the bread! The people of the village would go to the mill to get their flour, take it home and then start the work of making their own daily bread.

This involved kneading the dough, leaving it to rise and shaping it into a cob or a traditional cottage loaf with one smaller piece of dough on top of the other (to save on oven space).

This dough would then be taken to the village baker to be baked in a wood fired oven. The baker would then load the large oven with a long shovel-like wooden peel with all the bread from the village, individually marked with a different pattern cut into it so as to know which loaf belonged to which family.

We have a strong connection with the markets where we have been selling our bread and pastry across Norfolk for the last three years. We attend weekly markets in Reepham every Wednesday, Fakenham (auction

house) on Thursdays and Dereham on Fridays. We also attend Farmers’ Markets at Creake Abbey on the second Saturday of every month and the third Saturday monthly at Norwich's very own White House Farm. My dad also has a very busy stall on the Norwich Market, at number 45.

All of these markets are a throw back to the days when a fishmonger, greengrocer, butcher and many other amazing small producers all got the opportunity to sell and talk directly to the public. With a supermarket on every corner, supporting these markets is so important and can be the lifeblood to many small producers and also give a town and its local community the chance to meet each other, buy delicious goodies and have a mardle! • We are still working on our website but you will be able to find details on all planned bread making courses on Twitter @bread_source

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BREAD SO

URCE is availab le for eve nts througho ut with our la the year rge porta ble wood fire d oven an d can cater for events and food festivals

01.

02.

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G A D G E T S

&

G I Z M O S

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bread give us this day our daily

Not much beats making and eating your own bread, so here’s our round up of the utensils any baker would love

03.

04.

05.

Where to bu y

06.

06.

01. Joseph and Joseph bread bin, £50, John Lewis 02. Global NI series bread knife, £100, John Lewis 03. KitchenCraft Master Class Crusty Bake Pan, £10.50, The Kitchenary Cookshop, Taverham Garden Centre, Norwich, visit www.kitchenary.co.uk 04. Octave bread and breadstick basket, £70, by Abi Alice for Alessi 05. KitchenCraft Home Made Filled Loaf Proving Basket, £17.50,The Kitchenary Cookshop, Taverham Garden Centre, Norwich, visit www.kitchenary.co.uk 06. Emma Bridgewater Polka Folk butter dish, £34.95, Jarrold’s, Norwich

The Kitchenary PROBABLY NORFOLK’S LARGEST INDEPENDENT COOKSHOP

The Kitchenary PROBABLY NORFOLK’S LARGEST INDEPENDENT COOKSHOP

VISIT

www.therealaleshop.co.uk

M

The Real Ale Shop

fofIeldS -

F A R M I N G

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d l o g te ham Esta k l o H e h r Farm on t planet fo Branthill best places on the a Outten he is one of t alting barley. Emm about fe growing m armer Teddy Mau d plans f speaks to le Shop any, too A l a e R e h opening T ing a craft brewer for open

Saving time and money for farmers across East Anglia

MENTION TO FARMER Teddy Maufe that he grows the best malting barley on the planet and only modesty prevents him from agreeing outright.

‘The thing is,’ he says, ‘we are in the perfect spot here, by the coast. We’ve got two things going for us: the soil type and the maritime climate combine to make the perfect spot on the planet for growing very high quality Maris Otter malting barley, and we actually export to brewers in California because it is so renowned. We call this the Champagne region for real ale!’

Teddy, a second generation tenant farmer at Branthill Farm, on the Holkham Estate, farms 1100 acres and the main crop is the malting barley, if you combine the winter barley (for brewing) and spring barley (for whisky).

‘I took over the farm in 1974 when my father took early retirement,’ he recalls.

However, the agricultural recession of the late 90s led to a need to diversify on the farm: ‘To keep the farm viable we opened The Real Ale Shop, in 2004.’

The idea of the shop came from 6000 miles away, as Teddy explains: ‘My eldest son, who works in California, gave us the idea when he was on a wine tour.’

Seeing as farmers in Norfolk have been growing malting barley since Shakespearean times, eldest son Zac thought it would be a good idea to emulate what was happening with vineyards in California and capitalise on the rich malting and brewing heritage back home. Teddy comments: ‘We grow this very high quality barley and this was our way of diversifying. The rest, as they say in the States, is history: we opened The Real Ale Shop.’

He adds: ‘The key thing that’s evolved is that when we opened the shop 12 years ago there were five brewers in Norfolk, and we now have 16 in the shop alone.’ He could stock more brewers from around the county, except for the fact that the shop only stocks bottle conditioned beer.

Talking about the sheer amount of real ale on the market now, he says: ‘There’s been a huge sea change. We started with 20 ales and now we have over 60 so it’s grown and grown.’

01603 881 881 @AngliaFarmers

www.angliafarmers.co.uk

He and his wife enjoy the perks of running a real ale shop: ‘Sally and I have an ale most nights because I have to check they’re up to speed. And I give the guy in the shop a beer every night to take home.’ Again, it is purely for research purposes, of course! ‘We want to make sure that the quality is good.’

There’s no point asking Teddy for a favourite: ‘Let’s just say I like all the ales - the lighter ones in the summer and the darker, stronger ones in the winter, and it is fun foodmatching them as well. For instance we have one called Ale-next-the-Sea - because the farm is in Wells-next-the-Sea - and that goes very well with fish and chips.’ (This particular beer is from Wagtail Brewery, in case you’re wondering).

On the subject of food, Teddy can be credited with starting the North Norfolk Food and Drink Festival, which takes place each September at Holkham. ‘I raised the idea that there should be a food and drink festival in North Norfolk - and next thing I found myself chairman of it.’

Teddy, who is still on the committee, says: ‘We have about 55 food and drink stalls, all from Norfolk. The Real Ale Shop is obviously there and we find that some people are tasting these quirky real ales from Norfolk for the first time. We hope they then come and visit The Real Ale Shop.’

As for further into the future, Teddy says: ‘The next plan is to open a brewery here.

There are two more sons waiting in the wings who want to come back to the farm and open a craft brewery. They are Brewin (so going into brewing must be an obvious choice!) and Max.’ If all goes to plan it should open next spring.’

Teddy says of his enterprising sons: 'I’m very pleased they are thinking out the box and into the barrel!’ What will his role be? He replies: ‘I will be the chief beer taster.’

This column is kindly sponsored by

Anglia Farmers

The Real Ale Shop can be found at Bran thill Farm, Wells- next-t he-Se a.

Tel 01263 710810.

"we actually export to brewers in California because it is so renowned.

We call this the Champagne region for real ale!"

TEDDY MAUFE

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Sarah Ruffhead C O L U M N

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it fish and seafood in the lightest tempura batter. Here they served hake, squid, prawns, anchovies, and chipirones which are tiny baby squid fried whole. Utterly delicious.

FA M O U S FIVE

Norfolk foodie Sarah Ruffhead, tells us the five things she has loved eating this month ONE

Roasted rump of Norfolk beef

A fab ‘special’ birthday dinner for a very glamorous friend. We ate at Congham Hall, and the food was great. I wouldn’t usually choose rump as a cut of meat, but I wasn’t disappointed, as it was very flavoursome, and served very pink, on a bed of wilted greens, with deliciously sticky braised shallots, dauphinoise potatoes and another absolute favourite of mine, bearnaise sauce.

TWO

Fritura Pescado

Back in Spain, and lunch at a very stylish new beach restaurant, Bambu, on La Herradura beach. We love this popular dish served at most restaurants here in southern Spain, but at Bambu it is particularly good. A large plate (plenty for two) of as-fresh-as-you-can-get-

and tender, and, what’s more, they still had their corals (roe) left on. Hurrah. A rare occurrence in restaurants now. A fantastic lunch.

FIVE

Salads

THREE

Eggs

We have just discovered the most fabulous brown eggs with an almost orange yolk as the chickens are fed a corn diet. These free range eggs are how eggs should look, and certainly should taste; rich in colour and flavour.

They are called Breckland Brown, and are from Savory and Savory who are based in Great Ryburgh. I can assure you that once you have tasted one of these beauties boiled for breakfast (try adding a knob of butter to the yolk along with a twist of black pepper and a scrunch of sea salt), no other egg will do.

FOUR

Scallops

A first visit with friends to the exceedingly good Il Piccolo Mondo, an authentic family-run Italian restaurant in Bottisham, between Newmarket and Cambridge. I wanted to rave to you about the wonderful slivers of tender veal I ate, which were divine, but my photograph didn`t do them justice, so instead I will swoon over the memory of my perfect starter.

These scallops were lightly pan-fried in a little white wine, butter, parsley and garlic. Simple. They were fresh

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I throw all manner of ingredients into my salads, but in an ordered way.

I served these two colourful plates with a whole poached salmon, at a lunch party in the garden, and they went down a treat. The first included watercress, red onion, spinach leaves, rocket, fresh mint, vibrant nasturtium flowers, and crumbled feta, a drizzle of honey and white wine vinegar and a dousing of good peppery olive oil. The second: heritage and baby plum tomatoes, watermelon, pomegranate seeds, torn basil leaves, raggedy mozzarella and more of that wonderful Italian olive oil. I love fruit in salad as it is always interesting to have a contrast of textures as well as tastes.

www.sarahruffhead.com

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Acting for a private client, we have turned an ugly 2400 sq ft building into a valuable two storey 4000 sq ft dwelling – currently being developed by the client for their personal use.

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C O L U M N

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BUTCHER, BAKER, CANDLESTICK MAKER!

Charlotte Gurney has big plans to make Sprowston an even nicer place to live and work in, with her new courtyard conversion down on the farm IT’S HARD TO actually believe that after, months of restoration work, our courtyard conversion is finally starting to take shape.

We’ve been busy transforming the derelict stables on the edge of the city into retail units and a stunning office space, much like we did with the farm shop a few years back. It feels like the culmination of endless planning, energy and vision on behalf of quite a few people, not to mention convincing decision makers along the way of the project’s potential. Hats off to the determined Scott and his team at Danco Building Services for reroofing and grafting through some very hot weather (possibly motivated by the odd homemade strawberry ice cream from the farm shop beneath!). Each tile has been carefully removed, dusted off and repositioned to keep the original authenticity of the farm, and all the while interest from customers has risen. With the new link road starting this month, joining the busy Wroxham Road with the Salhouse Road with a special roundabout just for White House Farm,

you can see why. Before long we will have a mere 1200 new homes on our doorstep, making White House Farm the perfect destination to walk and cycle to – it will be a handy commute for the lucky some. Plus, when the Northern Distributor Road is completed, it won’t be far from the farm, firmly establishing the site as a destination for all to enjoy, with free parking and beautiful surroundings.

We’re hoping to have a real variety to offer our customers, all under one roof: from hairdressers to bakeries to florists to wine merchants to gift shops and anything in between. We still have a few units left with the completion date set for Christmas 2016, which seems just around the corner. So if you, or anyone you know of, is looking for space, set amongst the leafy oasis that is White House Farm with the existing café, farm shop and butchery next door, please do get in touch. Help us make Sprowston an even nicer place to live and work.

• Email lettings@norwich-pyo.co.uk

"We’r e ho pi ng to ha ve a re al va ri et y to of fe r ou r cu st om er s, al l un de r on e ro of: fr om ha ir dr es se rs to ba ke ri es to flo ri st s to w in e m er ch an ts to gi ft sh op s an d an yt hi ng in be t w ee n."

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WHITE HOUSE FARM, BLUE BOAR LANE, NORWICH, TEL 01603 419357 OR VISIT WWW.NORWICH-PYO.CO.UK

Next Farmers’ Market: September 17, 9.30am-1pm

Whi t e H ou se F arm

Your Gluten Freedom -

R E C I P E S

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INGREDIENTS 2tbsps of ground flax seeds; 6tbsps of warm water; 1 ¾ cups of chickpea flour plus some for rolling; 1tsp of rapeseed oil

FRESH PASTA It’s great that if you follow a gluten free diet you can grab a bag of gluten free pasta at the local supermarket but sometimes it’s nice to be able to make fresh. The flavour is so different and it’s so easy to make. This fresh pasta is made with chickpea flour sometimes called Besan, or Gram flour. Made from ground chickpeas, it has a distinctive flavour and is naturally gluten free. If you also have to follow a grain free diet, this is a fabulous flour to have in your store cupboard and it also makes great pancakes called socca. This recipe is also egg free

Mak es 4 se rv in gs METHOD In a small bowl combine the ground or milled flax seed with the 6 tbsp of warm water and set aside to thicken. You may need to stir a couple of times. On your work surface pile your flour and make a well in the centre.

Pour the flax seed mix into it and gently combine. At this stage the mix will be very crumbly but stick with it. Just bring it together and then wrap in cling film and allow to rest at room temperature for 30 minutes. You will, at this stage, think that what you have just made will never be pasta but the resting stage is important. After resting, divide the dough in half. There are two methods now, depending if you have a pasta roller or not. If you have a pasta roller, start on the widest setting and put the dough through the machine a couple of times, then make the setting smaller and repeat. As the dough goes through the machine it begins to take an appearance of soft dough as the oil from the dough begins to work. Once the dough is thin enough, cut into strips or squares, and pinch together to make bows. Repeat with the other half of dough. If you do not have a pasta roller it does not matter, as the same effects can be achieved with a rolling pin. Half your dough as it’s easier to work with a little at a time. Lightly dust your work surface to prevent sticking. Roll the dough out quite thin - it will be quite crumbly at this stage but this will change. Fold the dough in half then in half again and roll out. You should notice the dough becoming more pliable. Repeat this again. Once you have your desired thickness, cut into strips or - as above - cut into small squares and pinch the centre to make bows. Repeat with the rest of the dough.

Bring a large pan of water to the boil. Gently drop the pasta into the boiling water and cook for 2-3 minutes. Be careful not to overcook as it will break up. Drain and serve. Stir in a spoonful of spinach pesto and top with grated lemon zest or simply enjoy dressed with a little oil and squeeze of lemon and zest

get in touch

Sara Matthews runs Your Gluten Freedom, visit www.yourglutenfreedom.co.uk

SPINACH PESTO This pesto adds a great taste to any dish as you can stir it through pasta, mashed potato, and peas. I also like it spread on gluten free toast and topped with tomatoes, or as a dipping sauce with a difference. I love spinach and, at the moment, I have lots in my garden. This pesto is also dairy free but, with the addition of nutritional yeast (a dried inactive yeast), it still has that cheesy nutty taste while also being a great source of B vitamins and minerals.

Teamed with the spinach, this pesto is a tasty colourful nutrient rich addition to any plate

pPoEwS e r

INGREDIENTS 2tbsp of pine nuts; 2tbsp of nutritional yeast; handful of fresh basil; 200g of fresh spinach; 3tbsp of rapeseed oil (olive oil is a little strong in flavour for this recipe); good squirt of fresh lemon juice (about 1tsp); salt and pepper to taste

TO

METHOD In a food processor, add the pine nuts and blitz until like large breadcrumbs. Add the rest of the ingredients and blitz until a smooth paste.

You may need to add the spinach in two lots, depending on the size of your food processor. Decant into a jar or lidded container and store in the fridge until needed

Mak es on e ja r.

Th is wi ll ke ep in th e fr idg e fo r up to 4 da ys

Our free from writer Sara Matthews offers a tasty pesto and pasta combo, plus pudding!

TURN OVER FOR ANOTHER RECIPE!

47

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Your Gluten Freedom -

R E C I P E S

SUMMER PUDDING At this time of year berries are in abundance and the hedgerows are full of ripening blackberries, and this is a great recipe to make the most of them.

I just love this pudding as it always looks so spectacular but is super easy to make with no cooking involved you just need to be patient while it rests and sets in the fridge for at least 6 hours and not be tempted to eat it.

This recipe is gluten free and dairy free but if you also want to make it egg free make sure the gluten free bread you get is egg free, too

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INGREDIENTS 300g of strawberries; 250g of blackberries; 100g of blueberries; 500g of raspberries; 175g of caster sugar; loaf of gluten free bread (The number of slices will depend on the size of your loaf. We have all had the disappointment of opening a gluten free loaf to find it’s full of holes. I find the egg free, gluten free bread doesn’t have this problem quite so often) METHOD 1. Wash and gently dry the fruit with kitchen paper. Keep the strawberries separate 2. Place the sugar and 3tbsp

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of water in a large pan and gently heat to dissolve the sugar. This can take some time, but do not be tempted to increase the heat as this may increase the chances of the sugar burning which tastes awful. The sugar is ready when there are no gritty bits on the bottom of the pan when you stir. Add all the fruit except for the strawberries, bring to the boil and cook for 3 minutes over a low heat, stirring occasionally but being careful not to break up the fruit.

The fruit will become soft but mostly intact with a wonderful rich-looking sauce. Take off the heat and add the strawberries, then stir. Place a sieve over a bowl and drain the fruit. Set aside to drain fully 3. Prepare a 1.25 litre pudding basin. Line the basin with cling film.

It’s best to use two pieces so you can easily get fully inside the bowl. Make sure you have a good overhang of cling film of around 10-15cm. This will allow you to cover the pudding 4. Carefully remove the crusts from the bread. If the slices are large cut in half at an angle which will allow you to patch the pieces together when lining. However, gluten free bread tends to be small so if this is the case use whole 5. Starting at the bottom of the bowl, dip the bread slices in the drained juice to coat and line the basin leaving no gaps. Remember to leave some bread to cover what will become the base of the pudding 6.

Once the pudding basin is fully lined, fill with the fruit. Then dip the remaining bread in the juice, and cover - again leaving no gaps. Pull up the cling film to tightly cover the top of the pudding.

Place a saucer on top, weigh down with a can or something heavy, and place in the fridge to rest and set for at least 6-8 hours, preferably overnight 1. Once ready to serve, remove the cling film from the bottom of the pudding. Place a plate over and turn over. Remove basin then cling film. Slice and serve with leftover berries, juice and cream

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September is a big month for food festivals here in Norfolk. Emma Outten chats to chairman of Norfolk Food and Drink, Sarah de Chair

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HERE’S SOMETHING about September that brings out a lot of food festivities in this county – the Brecks Food and Drink Festival and Aylsham Food Festival being just a couple of good examples.

And this is one of the reasons why the Norwich Food and Drink Festival, normally a September event, pre-empted all the other foodie festivities this year by taking place in June instead!

The flagship festival comes under the auspices of Norfolk Food & Drink Limited, and has been running for 12 years. The festival was initially a three day event in Norwich, celebrating the county’s producers and retailers. Ten years later, the festival spanned six weeks. But this year it was all change as it took place on just one day earlier in the summer, slap bang in the city centre.

Chairman of Norfolk Food and Drink, Sarah de Chair explains why: ‘We have moved our Norwich Food and Drink event to June, because we felt that there was just too much going on in September. It was a huge success: holding it on Father’s Day was a great idea because families came to take part in Battle of the Bangers and then they probably took dad out to lunch or for an evening meal, so we are going to repeat that next year.’

She adds: ‘We closed St Peter’s Street to hold the Battle of the Bangers. The whole site was much better and it gave a more festive feel for Norwich which is exactly what we had intended.

‘I think it certainly helped us from an organisational point of view as it doesn’t put so much pressure on us in September and I was amazed as to how many people turned up - we had more people turning up this year than ever before, and ran out of the voting slips we hand out for the Battle of the Bangers - we had just over 4000 printed. It helped that we were blessed with the perfect day.’

www.feastnorfolkmagazine.co.uk

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"We’ve now got abou t 20 prod ucer s signe d up and the Scru mmy Pig shop at Wro xham has beco me our first Pro udly Norf olk shop.

Not all their good s are from Pro udly Norf olk mem bers but ever ythin g they sell in that shop is from Norf olk and it’s abso lutel y fabu lous"

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the year,’ says Sarah. They also held an end of year party for the first time. ‘It was a way of saying thank you to all our producers who attend the numerous events that we hold over the year.’

This year, at the Royal Norfolk Show, three new Norfolk Food and Drink champions were revealed: nutritionist Caroline Seaman (‘what she doesn’t know about food is nobody’s business’); Stephen Newham from Crush Foods and Andrew Mackay from Cornerways Nursery. Sarah says: ‘The three of them have met up on a couple of occasions because this year we want them to work collaboratively, to try and achieve something that they want to achieve. I think they’ll make a great team.

‘They are great people for us; they are great ambassadors, they come to our events and know all about Norfolk food and drink.’

Sarah, who has two grown up children and is married to Colin de Chair, is showing no signs of slowing down in her retirement role and she relishes the chance to check out new places to eat and drink through her line of work: ‘I do have a lot of meetings and what I’m trying to do is get round lots of the new coffee houses and cafes. I continue to be overwhelmed by Café Britannia, which is always busy when I go there.’

At this time of year, you can expect to see Norfolk Food and Drink out and about at various events. ‘We are still doing our roadshows, which start with the Aylsham Show, then we will go to the North Norfolk Food and Drink Festival to spread the word.

‘We like to think of ourselves as a go to organisation for anyone who wants any information about Norfolk food and drink.'

visit www.keirontovell.com

Sarah has been Chairman for more than three years, having previously worked as Show Manager for the Royal Norfolk Show.

Prior to that she helped to organise country fairs around the UK. Sarah and the other directors are not remunerated (she does it ‘for love’) and there is just one paid employee: Anna Stevenson, the coordinator. The patrons read like a who’s who of the county’s chefs, including Chris Coubrough of Flying Kiwi Inns; Galton Blackiston, of Morston Hall; Richard Hughes, of The Lavender House; and Vanessa Scott, of Strattons. Back in the spring there was a Patrons’ Dinner held at Langley Abbey, as Sarah recalls: ‘which was a great success and highlighted the work our patrons do – they each cooked a course for the dinner.’

Norfolk Food & Drink is a not for profit organisation so its success is down to support from volunteers and sponsors, such as headline sponsor Adnams.

It became a membership organisation last year, with a scheme for both individual and corporate members (and it might be worth noting that membership has become more competitively priced since being launched).

A Proudly Norfolk food and drink labelling scheme initiative was also launched last year. ‘The labels have been very well received,’ says Sarah. ‘We’ve now got about 20 producers signed up and the Scrummy Pig shop at Wroxham has become our first Proudly Norfolk shop. Not all their goods are from Proudly Norfolk members but everything they sell in that shop is from Norfolk and it’s absolutely fabulous.’ She adds: ‘We would like to launch a similar thing in various other parts of Norfolk.’

‘We had our first AGM in December, having launched our membership earlier in

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Sarah De C hair

STEVE THORPE

best "Some of the ntry ou chefs in the c ugh o th have come r g" in contract cater

BAC K TO SC HOOL VISIT

www.ccn.ac.uk

This month, more than 300 new students will be embarking on courses at the internationally renowned Hotel School at City College Norwich. In the first of a series of features, Emma Outten chats to Steve Thorpe, the man at the head of it all IF YOU HAVE a young foodie in your family who has just received their GCSE results and is wondering about the next step, then you might be interested to know that there are one or two places left at the world famous Hotel School at City College Norwich.

On September 5 the Hotel School will welcome 600 students in all, and what a year to be part of the college, as it celebrates 125 years of providing educational excellence.

The man who is at the head of the Hotel School (and Assistant Principal for Diversification) is Steve Thorpe, who began as an apprentice in the Army Catering Corps some 42 years ago. When it comes to making career choices, he says: ‘It’s never too late to change your mind.’

In fact, there is an event called a Get Yourself Sorted day on September 10, a chance to get course advice and find out about the further education options still available for the 2016-17 college year. Steve says: ‘The choice may be more limited but you could still come in and talk to us.’

Even by September 24, it still won’t be too late to change direction as it’s commonly known as a New Directions day!

So what can a new catering student, for example, expect in the first couple of weeks?

Steve explains: ‘It will be all about learning how to make tea and coffee, how to make a sandwich and how to cut an onion (in other words how not to cut your finger!). And it will be all about health and safety and hygiene, as well as forming friendships which may last a lifetime.

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‘The first half term is really about making sure people have made the right decision and choices. For some, professional cookery may not be for them, but they can still learn to cook for themselves.’

However, a career in the hospitality industry could be a very good move, as it is estimated that in the next five years it will require an additional 855,000 new employees.

Steve comments: ‘We’ve got some unbelievable employers who will take on young people,’ before mentioning the likes of Chris Coubrough (of Flying Kiwi Inns); Vanessa Scott at Strattons, and Daniel Smith at the Ingham Swan.

He would urge students to think beyond hotels and restaurants when it comes to careers, commenting that garden centres do great afternoon teas, for example. Steve adds: ‘Being a chef doesn’t necessarily mean working in a hotel, three-meals a day, environment. It could be an unbelievable coffee shop, or even a fish and chip shop. There are lots of opportunities.’

Or else there’s contract catering, with Steve singing the praises of contract catering company Edwards & Blake.

‘Some of the best chefs in the country have come through contract catering.’ And care home catering is another growing market.

He makes this point: ‘You don’t have to work every weekend, or split shifts, or 70/80 hours a week.’

Whatever direction you go in after leaving college, one thing is certain: ‘What we do in the Hotel School is help people develop those skills. The courses can help students apply arithmetic in a practical environment, such as taking stock in the bar and taking your ruler out and working out how much is left in the bottle.’

Hospitality courses have taken something of a lead in recent years. Steve acknowledges that having good people at front of house is one of the greatest assets for employers.

Sitting in the college’s Debut Restaurant, he makes the point: ‘All the students in the first six weeks will have sat in here and had lunch.’

Debut is ‘one of the best restaurants in the city,’ says Steve. And don’t just take his word for it – it re-opens on September 23 to the public.

He adds: ‘We teach students how to take an order correctly, when they first come to us.’

And, as a coeliac himself, Steve knows just how important this is.

In this, the 125th anniversary year, Steve says: ‘We’ve had a huge number of people contacting us who were here at the Hotel School. We’ve got lots of past students who are owners, head chefs and senior managers around the county - as well as the country.’

He has this message to new students: ‘If they’re willing to work until the end of the course there’s a guaranteed job and they have transferable skills. You can take these skills and work anywhere in the world.’

FABRIZIO FIASCHI

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Can you tell us a bit about your passion for food and why you decided to open Amaretto back in 2008?

Well, I’m from Tuscany, just half an hour from Florence, and so food has always been a very important part of my culture! For me food is all tied up with community and having a good time, really taking care of yourself and other people. Before running Amaretto I was running a business importing food from Italy, but I missed feeling part of the local community, chatting to people – so buying the shop was a bit of a dream come true for me. There’s a great sense of community in the shop, from the locals who come in every day to the people who come in once a month for their oil or pasta; you build up relationships over the years – that’s what I love about it.

We know you stock Italian and other Mediterranean produce, but can you also give us a flavour of the Norfolk produce in your deli?

Yes, we are a small shop specialising in artisan Mediterranean and local products; I’ve loved getting to know all the local producers over the years. There’s such a thriving culture of food in Norfolk and East Anglia. It’s important to support that, but moreover, local food tastes good; it’s fresh and unique so we want to celebrate that, especially those smaller producers who work so hard. It’s for that reason that we always stock and cook with quality local food when we can.

Regarding cheeses, we have Norfolk Dapple and Binham Blue from North Norfolk, and Suffolk Gold; all delicious and much sought after by our customers.

As well as that we stock fresh local berries in season, honey from Stalham, Jubberwacky preserves, Chillis Galore and Yare Valley oils. We also cook with fresh local meat delivered daily, as well as fruit and vegetables; bread is from Pye Baker, as it’s about taste and quality, which fits with us as that’s what the philosophy of Mediterranean food is all about. We make our own cakes, sausage rolls, pizza and daily hot dishes; they wouldn’t taste as good if we didn’t have that tasty fresh produce to cook with.

Amaretto Deli, 16 St George’s Street, Nor wich. Tel 0160 3 767478

VISIT

www.amarettodeli.co.uk

You might think that Amaretto Delicatessen, opposite St Andrew’s Hall in Norwich, is all about Italian food. But there’s a surprising amount of Norfolk produce in there as well as Emma Outten discovers from owner Fabrizio Fiaschi

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Why is it important for you to stock local produce?

As I was saying, the Mediterranean food culture is all about local food cooked simply and well, and Italian supermarkets stock local fresh fruit and veg.

You really can taste the difference when the food is fresh and local. As well as that, we love the sense of pride and community around food, and it’s great to build up those local relationships with other small businesses. So to me, it’s completely natural to take a real interest in local food as well as the smaller artisan producers from my home country.

Could we learn a lot from the Italian attitude to food, here in Norfolk?

I think many people in Norfolk are quite similar to people in Tuscany in that they like and support local food and culture; and they love good food cooked well. They love their samphire, asparagus, strawberries, crabs and fish – and so on. Maybe this connection comes from the culture of farming, and our relationship to the sea; people are still connected to food here. But in the UK in general there are a lot more chain restaurants and shops around than there are where I’m from, with fruit and veg flown in from far-flung places. I found all that a bit soulless when I first came to the UK. It’s not just that the food doesn’t taste as good, it’s also that you can lose that connection to the seasons, to the land, and to small family businesses. That’s why local independent businesses are so important; and why supporting local food producers is essential to keeping the heart and soul of a community going.

Do you still get involved in the local food festivals in any way?

One of the great things about this area is the thriving local food culture. In Tuscany every town has its own food festival, and I’ve loved getting involved in all of that over here too, it’s another way of meeting people and feeling part of the community. We’ll certainly be doing something again, in the future.

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Crush Foods, based at Salle near Norwich, produces healthy cold pressed

www.feastnorfolkmagazine.co.uk

www.crush-foods.com VISIT

FROM STUDYING POLITICS in London to coldpressing rapeseed oil on a Norfolk farming estate, you could say that Stephen Newham’s career path has taken an unusual turn.

Stephen joined Crush Foods in Salle, following a stint working in the hospitality industry in London.

His return to Norfolk was a case of: ‘I decided to come home.’

Crush Foods begin in 2011, the result of a vision to grow, crush and bottle cold pressed rapeseed oil for all to use.

The Crush Foods family identified a gap in the market for a product that chefs and the public could use, with its high burn point and half the saturated fat of extra virgin olive oil. It also has 10 times more natural Omega 3 than olive oil.

‘There was a huge gap in the market for it,’ recalls Stephen, ‘with people moving towards health foods.’

The company, based at Park Farm, Salle, works with farmers to grow a particular variety of oilseed rape, to give them control over flavour and consistency. ‘We were keen to work with farmers and find that single variety,’ says the 32-year-old, who lives in Norwich. ‘We press the oil here and all the seed currently comes from the estate where we’re based, and another farm down the road.’

Once the first seeds were crushed they took the products to local farmers’ markets to test on the public, and received amazing feedback, giving them the confidence to invest in the crushing machine and filters needed to produce more.

Things have certainly evolved over the past five years, as Stephen recalls: ‘There was quite a focus on the single cold pressed rapeseed oil and trying to get that as good as we could and then educating people on why they should start using it.’

But it soon became apparent that cold pressed oils would be ideal for everything from cooking oil, marinades and salad dressings to dips, and sauces.

Nowadays you can buy dressings and sauces (such as Crush’s Zingy Lemon Dressing and Honey and Mustard Sauce), and infused oils (such as Smoked Chipotle Chilli Oil). Stephen says: ‘The most popular flavour is probably garlic - the change in the last 20 years of people’s perception of garlic is phenomenal.’

A lot of the taste testing has been done in-house: ‘It’s been a case of a sitting down with different flavours and trying them out on the staff.’

"it became apparent that cold pressed oils would be ideal for everything from cooking oil to dips and sauces"

rapeseed oil products, including rather yummy granola. Emma Outten chats to Stephen Newham, Sales Manager of this revitalised business venture Granola (such as Honey, Apple and Cranberry) is the most recent addition to the range, and is proving particularly popular. It was a no-brainer: ‘Granolas are normally baked in other oils, but we obviously use our own cold pressed rapeseed oil.

The original idea, where possible, was to use local ingredients (so Norfolk honey and apples from Suffolk, for example). As Norfolk is a hub of agricultural activity the team felt that it was extremely important to support other local growers by using their products within Crush ingredients.

‘Granola was very much developed in house and the feedback has been fantastic,’ says Stephen. ‘The East of England Co-op, for example, has been very supportive.'

Following a change of ownership and major investment from Salle Farms Co & Dewing Grain Ltd, Shaun O’Hara has been appointed - a very hands on - CEO. Stephen says of the investors: ‘One grows the rapeseed and one buys the rapeseed and trades it for us, so there was a good link. We also now have a Norfolk livestock farmer who takes the rape meal (by-product from the pressing process) which means we have no waste.’

He adds: ‘The support and guidance from Shaun and the new owners provides the business with a platform which has seen a significant growth in sales over the last 12 months with turnover more than 50 per cent higher than 2015. As a consequence, the business has secured several new farms, including the Holkham Estate, to grow this variety for many years to come - exclusively for Crush.’

Crush has come a long way - these days it is a proud member of the Norfolk Food and Drink Proudly Norfolk labelling scheme. ‘When we started out we very much sold from farmers’ markets and then we started supplying to farm shops across the country,’ says Stephen.

Nowadays Crush has developed a range of dressings for Selfridges in London (which went on sale last month) and will soon be listed with online retailer Ocado.

Stephen, who was named a Norfolk Food and Drink Champion this year, has come a long way from London. ‘Looking at careers it was never on the list of things to do but I’m glad it is now!’

Barn Masters is the specialist agency owned and run by people who restore barns, market them and fully understand what barn living is all about

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Nathan Boon -

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Have you got a favourite gadget?

Yes, a garlic press. Garlic is such an important ingredient and the use of a press really speeds up the preparation time What is your signature dish at this time of year?

Pancetta wrapped Banham chicken breast, Cromer lobster claw, marsh samphire and beetroot relish. It's a light dish, ideal to enjoy in the sun and uses some beautiful local ingredients

VISIT

www.whitehorseoverstrand.co.uk

MY LIFE ON A PLATE Chef at the White Horse in Overstrand, Nathan Boon, extols the virtues of street food and the humble garlic press

Who are you and where do you work?

My name is Nathan Boon and I am Head Chef at The White Horse in Overstrand

Brancaster Staithe, starting as a kitchen porter and progressing up the ranks before moving on to Titchwell Manor

How long have you been there?

I have been at the White Horse for almost 10 years now

Who has inspired you?

When I was training it was Gordon Ramsay's pursuit of perfection and Hugh FearnleyWhittingstall's passion for local food and cooking seasonal ingredients from scratch

Where were you before?

Before The White Horse I was working at Titchwell Manor Where did you train?

My first catering job was at the White Horse

What is your favourite ingredient?

As the seasons change so do my favourite ingredients but at the moment it is either truffle oil or chicken crackling

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What do you like doing when you're not cooking?

Being a proud father to three young children, I follow them around doing what I am told.

Head chef at work... apprentice at home. I'm also a big football fan and try to keep as active as possible. We're a close knit team in the kitchen and share similar interests, we do a couple of gym classes a week where we seem to get pleasure from watching each other suffer!

Where do you like to eat out in the region?

We eat out a lot as a family and there are some great places to eat around our county, but the last two standout meals were the Kings Head in Bircham and the Morston Anchor What would you be doing if you were not a chef?

It’s hard to imagine myself in any other environment than the kitchen but I enjoy marketing and advertising as it also requires creativity What's your foodie prediction for the coming months?

Street food will become increasingly popular.

I think it's starting to fill smaller cities now and we'll start to see more and more trailers and small shops open with an intense passion for just one style of food that results in some of the best food out there

NATHAN BOON

PISTACHIO CAKE

Serves Twelve

PISTACHIO CAKE INGREDIENTS 190g of pistachio paste; 35g of honey; 6 egg whites; 280g of icing sugar; 110g of ground almonds; 75g of mild olive oil; 55g of double cream; 160g of plain flour; 6g of baking powder; 6g of salt METHOD 1. Preheat oven to 180°C 2. Combine the pistachio paste and honey in an electric mixer with the paddle attachment (this can be done with a handheld electric whisk); beat on low speed for 2-3 minutes until the mixture turns into a sticky green paste 3. Scrape down the side of the bowl with a spatula. On low speed, add the egg whites one at a time, being careful not to add the next one until the previous one is completely incorporated. Scrape down the bowl again after the 3 egg whites have been added 4. Add the icing sugar and ground almonds, paddle on low speed for a further 2-3 minutes, until the mixture thickens 5. Stream in the olive oil followed by the double cream while paddling on low speed; mix for 1 minute 6. Add the flour, baking powder and salt, paddle on low for 2-3 minutes until the batter is as smooth as possible 7. Line a standard cake tin with baking parchment; using a spatula, spread the cake batter evenly into the tin, bake for 25-35 minutes, (check after 25 minutes by poking a cocktail stick into the centre of the cake. If it comes out clean it's ready) 8.

Leave to cool in the cake tin for 10 minutes then remove from tin and rest on cooling rack 9. In the picture we serve the cake with baked white chocolate, raspberries and raspberry milkshake or it can be served at a dinner party with raspberry ripple ice cream!

Coconut Oil: Recipes for Real Life by Lucy Bee

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(Quadrille, ÂŁ15 ) Photography by Dan Jones

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COCONUT OIL is the latest wonder food to grab the headlines. It is a healthy, natural fat that works in harmony with the body. It is gluten-free and lactose-free, contains no cholesterol and is free from additives. So it’s little wonder that sales are going through the roof!

This new cookbook, which uses this super ingredient, is the second from Lucy Bee from Hertford who was diagnosed as a coeliac sufferer when she was just 18 months old - now more than 25 years ago. Her parents set about seeking out healthy alternatives, sourcing products from around the world to provide Lucy with a balanced diet. One of the first products they discovered was coconut oil which is perfect for creating all manner of great recipes.

The family, including Lucy who is now a qualified beautician, run a very successful business selling coconut oil and various other products such as gluten free flours.

This latest cookbook is packed with more than 100 recipes of family favourites from fish and chips to katsu curry, plus there are lots and lots of treats such as profiteroles. All are quick and easy, and packed with goodness.

A Lovely Bunch of Recipes Coconut oil

is fast becoming an essential cooking ingredient.

Sarah Hardy looks at a new cookbook dedicated to its use

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TURN OVER FOR MORE OF LUCY'S RECIPES!

PIZZA MESS Made for sharing!

This is good hangover food or perfect for when you are in the mood for a mouth-watering brunch. Feel free to swap the toppings for any of your particular favourites

Serves Four

INGREDIENTS 600g of sweet potatoes, peeled and grated; 1 red onion, finely chopped; 1tsp of dried rosemary; 1tbsp of coconut oil; 50g of frozen peas; handful of fresh basil; 6 cherry tomatoes, quartered; 60g of mozzarella, sliced; pinch of chilli flakes, to taste (optional); Lucy Bee Himalayan salt and ground black pepper; drizzle of green pesto, to serve

METHOD 1. Preheat the oven to 180°C/350°F/ gas mark 4 2. Place the grated sweet potato in the middle of a sheet of kitchen paper, wrap and press firmly to squeeze out excess water. Add the sweet potato to a bowl with the onion, rosemary and some salt and pepper, and mix well 3. Melt the coconut oil in a medium roasting tray in the oven and, when hot, add the sweet potato mixture, spread out in an even layer and bake in the oven for 15 minutes 4. Meanwhile, cook the peas in boiling water until tender, then drain and set aside 5. Remove the sweet potato from the oven and top with, in order: the peas, basil, tomatoes, mozzarella, chilli flakes, if using, and some seasoning. Return to the oven for a further 6–8 minutes until the mozzarella has melted and the sweet potato is crunchy. Remove from the oven and serve from the tray, with a drizzle of pesto on top

Coconut Oil -

Serves Two

QUINOA RAINBOW BOWL This works well if you eat it cold, so it’s a good one to throw together in the evening and take to work with you the next day INGREDIENTS 100g of quinoa; 1tbsp of coconut oil, plus a little extra for the halloumi; 60g of chorizo, chopped; 1 green chilli, deseeded and diced; 1 yellow pepper, deseeded and chopped; 1 red pepper, deseeded and chopped; 6 long-stem broccoli florets, each chopped into 3 pieces; handful of parsley, chopped; 100g of halloumi, thinly sliced; Juice of 1 lemon; 2tbsp of extra virgin olive oil; Lucy Bee Himalayan salt and ground black pepper METHOD 1. Cook the quinoa according to the packet instructions 2. Melt the coconut oil in a deep frying pan over a medium-high heat and, when hot, add the chorizo, chilli, yellow and red pepper and broccoli. Fry for 5 minutes or until cooked to your liking, stirring occasionally 3. Turn the heat down to low and add the cooked quinoa, then stir and leave for a few minutes to allow the quinoa to absorb the oil from the chorizo.

Season (bearing in mind the chorizo and halloumi are both salty) and stir in the parsley 4. Divide the mixture between 2 plates or one big serving dish 5. Place the frying pan back over a medium-high heat, add a very small amount of coconut oil and, when hot, place the halloumi slices in the pan and cook for about 2 minutes on each side until turning golden, then place over the quinoa mixture. Mix the lemon juice with the olive oil and drizzle over the halloumi and quinoa to serve

C O O K B O O K

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SALTED CARAMEL MOLTEN CAKE with CACAO g Wow, this jaw-d roppin n eve recipe will impress the hardest of judges! ted Unless they don’t like salhave y ma u yo n the caramel, a slight problem...

Serves 2

INGREDIENTS 60g of butter, plus extra for greasing; 60g of salted caramel dark chocolate; 1 whole egg plus 1 yolk; 40g of coconut sugar; 60g of glutenfree self-raising flour; 1tbsp of cacao powder, plus extra for dusting; Icing sugar, to finish

METHOD 1. Preheat the oven to 160°C/320°F/ gas mark 3 2. In a heatproof bowl set over a pan of simmering water, melt the butter and chocolate together then remove from the heat 3. Put the whole egg and yolk with the sugar into a mixing bowl and, using an electric whisk, whisk together until pale. Fold this into the melted chocolate and butter mixture, sift in the flour and cacao and stir well to mix 4. Grease 2 ramekin dishes with butter and dust with cacao. Leave to set in the fridge for 2 minutes. Divide the cake mixture between the ramekins and bake for 12–14 minutes, the middle should still be slightly gooey. Add a dusting of icing sugar and serve straight away, with fresh raspberries if you like

Coconut Oilwhether it be frying, Cooking withall typ es of cooking,

be used in Unrefined coconut oil can natural alternative to using it as a spread. It is a ply sim or roasting, baking s. rine and marga processed vegetable oils

books

let's get cooking

Our tempting selection of new cookbooks this month includes ones by two real favourites - Mary Berry and Rick Stein

RICK STEIN'S LONG WEEKENDS

by Rick Stein ÂŁ25

Rick Stein's search for good food takes him to popular city-break destinations around Europe.

Long Weekends is published to accompany a five-part TV series on BBC2 this autumn.

In Rick Stein’s latest culinary adventure he embarks on a series of weekends away in search of good food, wine and brilliant recipes. His trail includes Bordeaux, Berlin, Reykjavik, Vienna and Bologna and this autumn he discovers Copenhagen, Cadiz, Lisbon, Thessaloniki and Palermo. There are markets, restaurants, wineries, cafes and bars to explore, which are brought to life in the book to inspire a collection of dishes and places that will pique the interest of foodie explorers.

MARY BERRY'S FAMILY SUNDAY LUNCHES

SIMPLE: EFFORTLESS FOOD, BIG FLAVOURS

by Mary Berry £25

by Diana Henry £25

Mary Berry fans may already have an earlier edition of this book which was first published in 2011 but now she has revised and updated her Sunday Lunch repertoire with 11 new recipes. A good one to have to hand as Christmas approaches, Mary's roast includes all the trimmings, help with those sometimes troublesome Yorkshire puddings, homemade cranberry sauce and flavoursome stuffing. It's not just the Sunday roast you'll be referring to either, as there is plenty of inspiration for all year round. Additionally, Mary shares her springtime starters, autumnal fruit pies, slow-cooked casseroles and light summer salads - winter curries, garden buffets, moreish vegetarian meals and divine desserts are included, too.

Food journalist Diana Henry has a talent for turning the everyday into something special. Her new book, Simple, is a collection of carefully considered flavour combinations, with no-hassle starters and sauces that will lift any dish. Her tasty recipes include Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, to Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme.

GATHER

BRINDISA: THE TRUE FOOD OF SPAIN

by Gill Meller £25

by Monika Linton £29.95

Gill Meller, Head Chef at River Cottage presents 120 recipes celebrating simplicity and nature in both ingredients and cooking styles in his book, Gather. The book is divided into places. There is Moorland (game and herbs), Garden (tomatoes, salads, soft fruits), Farm (pork, dairy, honey), Field (rye, barley, wheat, oats), Seashore (crab, seaweed, oysters), Orchard (apples, pears, cherries), Harbour (fish and seafood), and Woodland (mushrooms, damsons, blackberries). Gill guides the reader through simple recipes, with no need for obscure ingredients or complicated cooking.

www.feastnorfolkmagazine.co.uk

The ultimate book of contemporary Spanish cooking, including classic regional recipes, tapas dishes and information about the best ingredients and producers.

Ranging from simple traditional breakfasts and mid-week dinners to celebratory lunches and weekend get togethers, this is a true celebration of the food, people and countryside of Spain.

67

TIME FOR A

SLING rIErEVIvAL Our wine writer Andy Newman shines the spotlight on a once popular German wine

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G

A

AS GERALD RATNER can testify, a reputation can be lost in moments; regaining it can take many years. My column this month is about a grape which found its reputation tarnished by (largely inaccurate) association with cheap and nasty semi-sweet wine, and which only now is being recognised for what it is – one of the truly noble grape varieties.

Perhaps because Riesling was perceived to be ‘the German grape’, it got tarred with the Liebfraumilch brush, which is both unfair and a great shame – because for decades we shied away from the grape, despite the fact that it produces some of the world’s very best white wines.

Mass produced fruit drinks (I hesitate to even call them wines) such as Blue Nun flooded the shelves of our offlicences and supermarkets in the 1970s, and even though true Riesling (the name was erroneously applied to a number of different grapes) had very little to do with these abominations, because of its Germanic roots, the grape soon fell out of fashion.

None of this was helped by the German insistence on sticking with a hugely complex and obtuse labelling system which gave virtually no clue to what was in the bottle to anyone who wasn’t fluent in German and an expert. And thus Riesling largely disappeared from the mainstream UK wine scene.

Ironically, it was New World producers who started the revival in Riesling’s fortunes. Winemakers in far-flung places, and especially in New Zealand and the north-west United States, cottoned on to the potential to make stunning wines from the grape, and these started to find their way onto the UK market.

One of the key characteristics of Riesling is that, more than almost any other grape, it transmits the character of where it is grown into the wine, without losing its own style. This is a grape where the concept of terroir is vital, and it is for that reason that, despite the best efforts of the New World winemakers, the best Riesling wines are still made in the grape’s heartlands of Germany – especially the Mosel Valley – and Alsace.

Fortunately, Rieslings from these regions are now finding their way back onto our shelves; now it is incumbent on anyone who loves wine to start buying them and reminding themselves what they have been missing.

This is a hugely versatile grape, which doesn’t just make wines reflecting where

www.feastnorfolkmagazine.co.uk

R iesli ng -

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Three wines Andy has enjoyed this month CAVES DE TURCKHEIM RIESLING VIEILLES VIGNES 2012

(Harper Wells, £12.50) From one of the best (and best-value) cooperatives in Alsace, this is Riesling made from vines which are more than 30 years old, giving a concentration and richness to the wine.

Grown on granitic soils and vinified in stainless steel, the wine is aromatic, with citrus, grapefruit and exotic fruit on the nose, with a delicate, fruity taste which lingers in the mouth

DR LOOSEN RIESLING BERRENAUSLESE 2006

(Bakers & Larners, £29.50 for 37.5cl) At the sweet end of the scale, this was originally intended to be a Bernkasteller Trockenbeerenauslese, but was declassified by the maker themselves. What that means is this is an opportunity to enjoy TBA quality Mosel at a fraction of the price

SEPP MOSER RIESLING GEBLING KREMSTAL RESERVE 2011

(Harper Wells, £22.50) It’s worth working your way through the lengthy description, because this Riesling from the Austrian winemaker Sepp Moser offers up a fabulous minerality, classic apricot and stonefruit aromas, typical Riesling acidity, and excellent aging potential (the 2011 is drinking perfectly now)

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the vines were grown. It can be turned into a huge variety of wine styles, from steely, minerally dry wines to unctuous but beautifully balanced sweeties. And it is one of the few white wines which have good ageing potential: well-made examples of sweet Riesling wines can last for decades.

Because the grape offers both fruitiness and acidity, it is well suited to cooler climates, and this is why the northern European regions of Mosel and Alsace are such successful areas for the grape.

Both of these regions are well worth a visit. The Mosel river winds its way through northern Germany in between impossibly steep banks, onto which the vineyards cling. Some are so steep that harvesting can only be done using a technique akin to abseiling. These are the vineyards which receive the most sunshine and therefore generally produce the best wines; unsurprisingly they are also the most labour-intensive to work, and prices reflect this.

Riesling wines from the Mosel tend to be low in alcohol, light and refreshing, refined and elegant – an ideal counter to the trend for heavy, woody, highly alcoholic wines which still seems to be persisting.

Alsace is essentially a line of hills running north to south, with the vineyards planted on the drier eastern slopes, facing the morning sun, and protected from the worst of the weather by the Vosges mountains to the west.

This is a region with a chequered history, with ownership passing from France to Germany and back again over the past two centuries. The culture and the wine reflect this, with a strong Germanic influence remaining, even though the region finally and definitively became part of France after the Second World War. Rieslings from Alsace are generally more forceful and steely, and the drier climate allows longer ripening, leading to slightly a higher alcohol content, More of Alsace’s output is properly dry, although the prized late-harvest wines, Vendanges Tardives, and the even sweeter Sélection de Grains Nobles, can rival the best sweet wines of Germany.

There have been so many wine fads driven more by marketing than quality; the time is now right for Riesling to have its time in the sun again. After many years in the doldrums of fashion, it is time to forget about the Liebfraumilch abominations of the 1970s and rediscover this undervalued grape.

70

ins and minerals than the same measure of wine" "Beer actually has fewer calories but more fibre, vitam

VISIT

www.thir stcon sulta nts.c om

tells Beer sommelier Cheryl Cade from Norwich us a little about her rather great job!

T S R I H T

QUENCH YOUR

I

HAVE ALWAYS had a fondness for beer. In fact, my earliest memory is sitting under a table in Germany and sipping beer from the taps of my dad’s beer barrels!

But I never thought it would be something that I’d make a career out of. Let’s face it, career advisors people never tell you about the exciting jobs out there, like chocolate, cheese or beer sommeliers.

I had planned to be a designer or historian, yet I somehow ended up as a teacher, working in the prison service and adult education.

Then, around two years ago, my husband, Mark, and I got the chance to follow our dream and build a business around beer, doing tours, tastings and talks. We are both qualified as beer sommeliers and that is why I have the pleasure of writing this little piece for you about beer.

One of the myths about beer is that it is fattening, follow the old adage that much of anything is bad for you.

Beer actually has fewer calories but more fibre, vitamins and minerals than the same measure of wine. It also makes you feel full quicker. So next time you are looking for something nice to accompany your chicken salad, don't open a bottle of wine, rather buy a nice golden ale, not too hoppy (bitter/floral), get a nice stemmed glass and share it. You can even drink the whole 500ml bottle without adding too much to your hips. It is also often cheaper than a bottle of wine.

You will have noticed that I paired a salad with beer. One of the things about beer is that it is an amazing accompaniment to food. It can lift the flavours of herbs and soften the spiciness of a curry.

Why do I say beer is so good at matching food and tastes? There are only four ingredients in beer but they can be mixed in such a number of ways that you end up with thousands of different beers.

From delicate soft lager to thick sweet chocolate stouts. They all start with, water, malt, hops and yeast. It is how each one is used, combined and cared for that makes your beer so different. We have 38 brewers in Norfolk each producing different beers with different flavour profiles. It is the brewers’ skills and high quality ingredients that shine through. Beer is also naturally carbonated, this means it cleans the palate each time.

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Beer

01.

C O L U M N

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Match light beer with light food

03.

02.

Start with lower alcohol beers and work up to stronger beers

Serve at the right temperature and in a stemmed wine glass

04.

Match flavour with flavour, so if the beer said chocolate think about matching it with something you would put chocolate with. You could also try putting a chocolate beer with chilli for something a bit different Try it. If you think it will work, give it a go

05.

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rd e he a w , k ee in t h e w e s t t a p a s r o" n i r "La t e o f ‘t h e b a s a A l v a t al k e i n g at C b t o w n’

O T I T E P A N E BU

M all orca -

T R A V E L

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SAINT BARTHOLOMEW CHURCH

Norfolk a u t h o r Carl Mason v i s i t s SOller in Mallorca and finds himself writing A Tale of Two Tapas

PORT DE SÓLLER

It was the best of tapas, it was the worst of tapas...

WELL NOT QUITE, but the contrast between what one might expect from the traditional Spanish eating plates and those now on offer is considerable and exciting.

This was my first visit to Sóller, a small town just back from the northern coast of Mallorca, nestling in the valley it shares with Fornalutx in the foothills of the majestic Tramuntana mountain range. My travelling companions, the fausse-blonde and the jeune-homme, and I had rented a villa 10 to 15 minutes’ walk (depending on whether you were in descent or ascent) above the town. This allowed daily views of the orange and stone rooftops, dominated by the steeples of Saint Bartholomew church, looking down; and, skiing mountains aside, perhaps the most beautiful facades of rock I have ever seen, looking up.

It was our first evening pilgrimage for food that ended at Luna 36, situated on Carrer de sa Lluna, just off the main square, the Placa de sa Constitucio; this was one of a few suggestions by Bobby, our American/ Spanish villa owner. The sumptuous, daring pink sofa at the restaurant entrance

Carl Mason's

debut novel, the erotic legal thriller, The Chant, is now available at Jarrold’s, on Amazon and from hornetbooks.com

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suggested we were in for something over and above patatas bravas and prawns swimming in garlic butter. Through the bar area, the eatery comes into its own, as it widens out into a stunning courtyard of old stone, adorned with vibrant new art and an impressive bougainvillea. A group of a dozen or so were eating on a first floor balcony which would appear to be available to larger groups by prior arrangement.

The presentation by the owner of her tables as well as her staff made it clear this was high end. The place felt innovative but not pretentious, with an honesty portrayed by the kitchen on full view to the paying guests. Our waitress knowledgeably steered us through the menu and wine list alike. The little plates arrived in a staggered, timely manner which ensured casual eating throughout our time there. Highlights for me were the ceviche and sashimi. The fausse-blonde enjoyed the tempura vegetables with curry dressing and, before leaving, the jeune-homme devoured his crème brulée.

T R A V E L

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Later in the week, we heard talk of ‘the best tapas in town’ being at Casa Alvaro.

Our nightly cervezas and vino rosado in the square had for some reason taken longer than usual, perhaps because of the jazz saxophonist gently wooing the crowd, and we arrived at 9:45pm. And yet, there were no places outside at the tables, situated on a romantic cobblestone corner of Vicario Pastor, again a stone’s throw from the square.

Eating inside, the fausse-blonde and I had something of a tiff (a rarity on this holiday until the debacle of the hire car drop off – something I am still apologising for) on how to describe the feel of the place. In my view, I felt transported to 1930s Chicago, what with the staff ’s dress code and the American swing oozing from the sultry, dark corners.

Chef Alvaro’s dedication to excellence was on show throughout. I was particularly taken by the prawns, not so much that they were bursting with flavour but by the fact that each one’s main vein had been removed whilst keeping the shell intact. I may have lost something in the translation, but something akin to eyebrow tweezers was the tool of choice. It was also a highlight to see the chef-patron himself shaving the most delicate of slivers from his Iberian ham leg. The fausseblonde was somewhat taken by the rare morsels of beef presented on their

plump hummus pillows but the pièce de resistance was the foie gras with apple and caramelised onion; presented on a syrupy bread that allowed the dish to purr on your taste buds.

I should add that both establishments provide à la carte dining options which I have no doubt would excite and please.

And whilst describing the town’s dining options, it would be remiss of me to avoid mentioning the veal steak and lobster risotto we enjoyed at the La Vila Hotel restaurant (in the corner of the square), again eaten in the beautiful surroundings of its lusciously green courtyard.

And if staying in Sóller for more than a few hours, it is obligatory to take the Tranvia de Sóller tram to Port de Sóller and experience the beach resort there. Our favourite restaurant was on the western end of the bay (on the far left looking out to sea), Agapanto. A magical setting as the sun goes down with attentive and smiling staff. Pork fillet with couscous and chicken breast rolled in feta were enjoyed with a white merlot, which pleasantly broadened my Bacchanal horizons.

Tapas, as would initially come to mind, remains plentiful, however it is experiencing its own culinary revolution and I, for one, can’t wait to return to warmer climes to sample it again.

FACTFILE

www.feastnorfolkmagazine.co.uk

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Sóller is 30 km from Palma de Mallorca. Flights to Palma from Norwich are available on Saturdays throughout the summer via Thomson

MAIN PICTURE TRAMUNTANA MOUNTAIN RANGE

M all orca

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S FOOD USH R - CR CAN FLAIR E C U D OD TUS N PR TRAN L OF RTISA ELI - FUL SE, OVERS UR A D ll HOR ITH O ARETTO e E W w IT h E H c Z M W QUEE in Tit THE A N OF THE THE S IGHT ON fields BOO L FEEL Briar SPOT : NATHAN t A H * T N E MO

Wells-next-the-Sea -

S T A Y C A T I O N

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Treat yourself to a stay by the sea, says Sarah Hardy has she chills out at a boutique hotel in North Norfolk

Wells-next-the-Sea S T A Y C A T I O N

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T THE PROSPECT of a night away is always a lovely one and here in Norfolk we are blessed to have many boutique hotels to enjoy. A favourite of Feast Norfolk is the Globe Inn at Wells-next-the-Sea, an independently run hotel with a relaxed atmosphere and great food.

It was part of the Holkham estate until Stephen and Antonia Bournes, who used to own and run Southwold Pier, bought it in 2013 and set about putting their own stamp on it. A former coaching inn, it dates back to the 18th century and, as such, is packed with character. It is immediately handsome, standing full square to the Buttlands, a large green at the top end of this bustling seaside town where Nelson used to catch the coach to London.

Inside are plenty of original features such as cute fireplaces in the bedrooms, while the boutique hotel uses the former stables and coachhouse for the more formal restaurant. The eye is also caught by the enclosed courtyard - a sheltered spot to enjoy lunch - and more surrounding buildings which have yet to be developed.

At present there are seven bedrooms to enjoy, all individually decorated but equally comfortable. Local interior designer Holly Pagani from Salt Interior Design in Norwich has created a fresh, nautical vibe, with lush furnishings, dramatic wallpapers and great finishing touches like colourful cushions and padded headboards.

Several are dog friendly, but we selected Cool Blue, with its crisp white and blue colour scene, so very apt for this coastal gem. I even spotted Andrew Ruffhead's seaside pictures on the wall, another friend of Feast Norfolk!

My husband and I - no children, no dog (hurrah) - arrived mid afternoon and after a quick and easy check in, there was just one place to head for - the first floor,

"With views over the rooftops and the green, it’s a lovely spot to relax and soak up the sun on one of the rattan sofas"

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The Globe has a be hut at the town’s ach gl golden beach that orious you use, too. It’s very can equipped and mak well es at the beach even a day better! cooked option. Eggs feature strongly - Benedict, Royale and Florentine - although I, of course, went for the works, with those yummy Arthur Howell sausages centre stage.

Fired up, it was time for a stroll around all those great shops in the town, I do like a spot of retail therapy, especially in the galleries and clothes shops, and then it was time to head off to the coast for a decent walk. The coastal path is glorious at this time of year and the walk to Stiffkey and on to Blakeney is superb. Indeed, the Globe is very well placed for exploring - Holkham is almost next door, Walsingham is nearby, The Burnhams are close, as are the Brancasters.

All offer those big open skies, plus opportunities for walking, cycling, sailing, eating, drinking, shopping - and crabbing!

www.theglobeatwells.co.uk

We started off simply, with artisan breads, balsamic and olive oils (£3.25), although I half fancied a beetroot salad with some Mrs Temple mozzarella! But we were saving ourselves for desserts.

Next I tried a fabulous vegetarian tart, packed with flavour in the shape of artichokes, tomatoes, and aubergines.

It oozed health at £14.50. My husband opted for the sea bass at £18, with creamed potatoes and samphire, which tasted as good as it looked. Other choices include dressed Wells crab, tuna steak, a Madras curry, rump steak and a couple of pasta options.

The puddings proved too tempting to resist (I seem to be getting even more of a sweet tooth than ever). So I tackled a Prosecco fruit jelly with a passion fruit sorbet while Himself had a strawberry and raspberry Eton Mess both at £6, and both marvellous!

We took a stroll around the town after dinner which is when, I think, it is at its best, especially as the moonlight hits the water in the inner harbour.

Then it was back to that welcoming bar for coffees and night caps.

Breakfasts are a casual affair where a table groans under the weight of cereals, fresh fruits, breads and the like, while you can also order a

VISIT

residents only terrace. With views over the rooftops and the green, it’s a lovely spot to relax and soak up the sun on one of the rattan sofas. I enjoyed a glass of chilled Sauvignon Blanc and skimmed through the newspapers to catch up on all the action at the Olympics!

After a quick refresh and spot of TV watching - those Olympics again - we headed downstairs to the bar which is really quite the place to see and be seen. There’s a good wine list and plenty of real ales including Adnams and Woodfordes.

Then a nasty thought struck us - the restaurant was looking very busy...

Thank goodness Antonia, a far more efficient lady than me, had thought to reserve us a table for dinner else as we would have been in a pickle - and that was on a Monday!

The menu, under the direction of head chef Will Jackson, triumphs local produce, especially, as you would imagine, seafood - although I’ve always found the meat to be excellent, too.

Suppliers include Andrew Frary for mussels and crabs, Arthur Howell for sausages, Catherine Temple for her great cheeses and H V Graves for meats - steak night is every Wednesday and is on my foodie bucket list!

Autumnal Fruits -

G R O W

Y O U R

O W N

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S U O I r GLO

S E p GRA y tells us how to ar M n lle E er en d ar g Our own kitchen offers us her favourite recipe grow grapes and

For more information and advice, visit www.ellenmarygardening.co.uk

GRAPES are a super climber in the garden or on the allotment and are especially reliable in a greenhouse. Not only do they taste sweet but they are also very nutritious and low in calories, containing natural sugar, dietary fibre, potassium and iron, as well as being an anti-inflammatory, antioxidant and help to improve circulation and protect the liver. September is the start of the grape harvest with early varieties ready to be picked from now - and of course the best way to tell if your grapes are ready is to taste them. So get picking!

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GRAPE ‘BOSKOOP GLORY’ AGM

THERE IS EVIDENCE to suggest that humans began growing grapes as early as 6500 BC. Wine making was once mainly associated with monasteries, until later, when wine became much more than just used in religious rituals. On New Year's Eve in Spain it is common to eat 12 grapes at midnight for 12 months of good luck. Wine making is, of course, the most popular use of grapes, but as a home grower they are perfect for adding to cooking, desserts or just to pick a handful as you pass. If you are a novice grape grower a great vine to try is ‘Boskoop Glory’, for reliable crops, disease resistance and its dual purpose as a wine and dessert grape. This is an old, extremely reliable variety of black grape, which is very hardy for our Norfolk weather.

How to grow GROW

Grape vines are easy to grow, and suited to all soil types, as long as it’s free draining, deep and situated in a sunny position. The lovely foliage looks fantastic grown over pergolas, walls or trellis, and add a touch of the Mediterranean to the garden. When potting or planting out, add in a good mulch of well-rotted manure. They can grow well in large pots and withstand our UK wintertime but a south facing aspect is ideal to allow the berries to ripen.

R EC I P E W I T H E L L E N M A RY

GRAPE JUICE

your You could, of course, make some wine; add your grapes to a tart with some feta cheese or with rrated unde so is juice grape but en, chick Sunday roast together and incredibly nutritious and tasty, I’ve put senses in this delicious recipe which will refresh the no time.

CARE

The vines need watering, but not too much or you may decrease the fruit quality. Each year in spring, give the vine a mulch of well-rotted garden compost or manure at the base. They do need to be pruned during wintertime and if you are training them, do this during the summer. The only downside is that newly planted vines shouldn’t be allowed to carry grapes until the third year, as this will maximise the amount and quality of grapes you get to pick.

Serves One INGREDIENTS 450g of grapes will make one glass of juice METHOD from 1. Rinse the grapes and carefully detach them grapes e unrip or sed disea old, any the stem. Get rid of s in a large 2. Use a potato masher to crush the grape a saucepan bowl to release all of that sweet juice 3. In m slowly heat the mashed up mixture on a mediu Stir er. simm to allow and es heat for about 10 minut bottom 4. frequently to ensure they don't stick at the mixture Place a sieve over a large bowl and pour the skins into the sieve, which will catch all of the grape 5. neath under bowl the to gh as the juice drips throu is as little Do this one more time to make sure there in the fridge sediment in the bowl as possible 6. Leave ing. If you overnight, ready for a fresh glass in the morn sieve last one it give ent, notice a lot of sedim

HARVEST

Grapes are ready for picking when they feel soft to the touch and taste sweet, so the best way to find out if they are ready is to try them! Usually the seeds will be brown, not green, when the grapes are ripe and remember to pick a bunch from the stalk, not touching the fruits.

They are always best eaten soon after harvesting but can be stored in the fridge for a week or two.

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£35, which A year’s subscription is rfolk - a feast for No st Fea iption also to scr ME sub a LCO and WE includes P&P, nthly magazine first to receive the are you all your senses! As a mo t tha s ure ens ’s thriving food posted out first dedicated to the region the new edition as it is toupyou p kee ’ll we ne, e you will and drink sce class to you. The first issu bar openings, , our October one t nex our date with all the coolest receive will be st mu the , ms roo tea al mix of usu ndy the latest tre issue, which promises the any issues iews, rev t ran tau res es, have kitchen gadget - and topical featur gestions, ideas sug ok kbo you need to be aware of. coo ws, rvie inte faces, re.

We want to promote new on where to shop and mo g night xin rela a for e her ew l treat for yourself rfu suggest som nde wo a It’s drive for hours, sun with a nice away without having to (thinking of sitting in the die foo big our of e som st issue) or it’s a and preview long cocktail and our late to have a lot of pressie for the y eas kly, fran events. And we promise , perfect, and PAY WITH PAYPAL - visit y! wa fun along the foodie in your life! www.feastnorfolkmagazine.co.uk of the best e som our d on iste us enl join ’ve to We you ISSN 2397-1673 love THE SQUEEZE WITH OUR ARTISAN PRODUCER CRUSH FOODS We’d a to buy. If you-would like to talk to we offerFEEL e a ball! bus 9 iness and writers in the 0 rmet journey - you’ll hav gou e som h someone, call editor Sarah Hardy wit ign SPOTLIGHT ON THE AMARETTO DELI FULL OF TUSCAN FLAIR fresh, contemporary des on 07711 446054 lovely photography.

CHEF OF THE MONTH: NATHAN BOON OF THE WHITE HORSE, OVERSTRAND

HOW TO BUY

9 772397 167017

et us on ou r gou rm in jo to u yo ve We’d lo have a ball! jou rney - you’ll

hwell *At Briarfields in Titc

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C O L U M N

JUSTIN WRIGHT

Lovewell Blake -

END THIS STATE OF LIMBO VISIT

www.lovewell-blake.co.uk

Justin Wright, who heads up Lovewell Blake’s specialist food and drink team, calls on politicians to start making some crucial decisions about the referendum result MORE THAN MOST sectors of the economy, our farmers and food and drink producers are hugely affected by the current political and economic state of flux following the EU referendum result. Whether you are happy with the decision to leave, or wish the country had voted to stay a member, it’s difficult to argue that the worst possible state of affairs is the current state of uncertainty.

For agriculture, producers and indeed consumers, the paralysis in decision-making we are seeing at the moment can only be damaging.

Now that the people have spoken, the government needs to get on with making their decision work in practice.

We are already seeing farmers and producers putting investment decisions on hold due to the uncertainty. That is bad news for the whole sector, and it will impact both on employment and the availability of locally-produced food.

Lower interest rates may help with the affordability of finance (provided banks pass them on), but they are symptomatic of wider economic concern, and no-one makes important longterm financial decisions without some certainty about the future.

However, that is rather lacking at the moment.

There are three main areas of uncertainty which risk paralysing our food and drink sector. The

first is a lack of clarity on whether there will continue to be a supply of affordable and willing labour once we leave the EU. More than any other part of the economy, our sector relies on overseas workers to do everything from picking asparagus to working in canning factories.

This is a big part of what allows producers to be competitive.

No-one knows if there will be an overhaul of the labour market. Will the food industry be represented when policy-makers look at the nation’s skills needs?

The second great question mark is over regulation. Whilst many have complained about over-zealous EU rule-makers, the fact is that there is a huge raft of EU regulation embedded in UK law. Will we keep this, or will we re-draft it for our own benefit?

If the rules do change, when will that change happen? We could be headed for years of flux as the regulatory environment – justifiably rigorous in the food and drink industry – is redrawn.

Then there is the question of where and how we will be able to sell our produce. Leaving one of the world’s biggest trading blocs is a huge decision, and nobody quite knows how this will affect our trading relationship with the other 27 EU countries, and indeed the rest of the world.

Our producers can continue to make the best quality cheese

or award-winning beer, but selling it is going to be increasingly reliant on the negotiating power of the UK government, acting alone.

It’s a certainty that we will continue to trade with the EU in some form, but it’s equally sure that we will need to find new trading partners. This may be an opportunity in the long run, but at the moment we simply don’t know.

From the consumer’s point of view, the most immediate effect is likely to be a hike in food prices, as imports become more expensive and costs of production at home increase. Many have been saying for a long time that we need to be paying more for our food, but if that happens too quickly, it will be the artisan producers of ‘nice-to-haves’ rather than essentials who will suffer most, and Norfolk has a disproportionate number of those.

Our politicians cannot allow this state of limbo to continue. There are some difficult decisions ahead, but for our food and drink producers, the worst possible outcome is not making decisions at all.

Please note that this article is provided for your information only. Whilst every effort has been made to ensure its accuracy, information contained herein may not be comprehensive and you should not act upon it without seeking professional advice

To p T

ip This cake keeps rea lly well, for u p to a we ek

R e a de r R e ci p e Linda Leslie from Hethersett, near Norwich,

shares this lemon and almond cake with us

Ser ves six

NOT AN ACCURATE IMAGE OF FINISHED DISH - FOR ILLUSTRATION PURPOSES ONLY

LEMON & ALMOND CAKE

INGREDIENTS 25g of flaked almonds; 100g of margarine; 100g of soft brown sugar; 2 eggs, beaten; rind of a lemon, grated; 100g of wholemeal self raising flour For the syrup 75g of caster sugar; 3-4tbsps of lemon juice

METHOD Preheat your oven to 180°C, gas mark 4 Two. Line a 9 inch round cake tin with greaseproof paper, and grease the sides and base. Tip the almonds into the tin and shake so that they stick to the sides and base Three. Mix the margarine and sugar together until they are light and fluffy. Then gradually beat in the eggs and lemon rind Four. Fold in the flour and gently combine, and then spoon into the cake tin. Smooth the top Five. Bake for around 20-25 minutes, until it has risen and is firm to the touch Six. Meanwhile, make the syrup by putting the caster sugar and the lemon juice in a bowl and stirring together. Leave to stand, stirring occasionally Seven. Once the cake is cooked, remove it from the oven and leave to stand for a minute or two. Then turn out, upside down, and peel off the greaseproof paper Eight. Pour over the syrup and allow it to soak in Nine. Serve with fresh cream and raspberries

One.

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Competition

E TO

CHANC

WIN!

BELLISSIMO NORFOLK!

Feast Norfolk has teamed up with Briarfields, Titchwell, to offer one lucky reader the chance to win a weekend break for two with an Italian food and wine evening on the Friday night!

TO CELEBRATE Briarfields’ Taste of Italy wine-pairing evening on November 4, where expert Elena Ciurletti of Orion Wines will pick wines to match a six-course Italian tasting menu, the hotel is offering the chance to win a stay for two.

Feast Norfolk’s lucky winner and a guest will enjoy a weekend stay on a DBB basis, with a menu that includes mezze, sea bass and beef, paired with six Italian wines on the Friday night, followed by an evening meal selected from Briarfields’ daily, seasonal menu on the Saturday evening.

Briarfields is a beautiful hotel with a relaxed atmosphere, located on the North Norfolk coast between RSPB Titchwell and the Royal West Norfolk, overlooking the salt marshes. This is the perfect spot to unwind for the weekend.

HOW TO ENTER

To enter, simply answer the following question:

Where is Briarfields Hotel based?

Send your answer, your name, address and a daytime telephone number to competitions@ feastnotfolkmagazine.co.uk, marking your entry Briarfields A Taste of Italy. You can also enter by visiting our Facebook page and simply liking and sharing the completion.

The competition runs until September 30 2016.

It is open to those aged 18 and over and normal Feast Norfolk rules apply. The editor’s decision is final. The competition prize cannot be combined with any other promotion or offer.

To find out more about the A Taste of Italy evening and book tickets, priced £60 per person, visit www.b riarfiel dshoteln orfolk.co.uk or call 01485 210742 Please let us know if you do not wish us to share your details with Briarfields, who want to let you know about special offers and events

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Brigid Hayward -

BRIGID HAYWARD

T H E

L A S T

B I T E

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GOING GREEN

AS WE HAVE ENTERED THE MONTH OF ORGANIC SEPTEMBER, THE ANNUAL AWARENESS CAMPAIGN BY THE SOIL ASSOCIATION, WE THOUGHT WE’D ASK FORMER CHAIR OF NORFOLK ORGANIC GROUP, BRIGID HAYWARD, ABOUT HER LIFESTYLE CHOICE Who are you and what do you do?

I’m Brigid Hayward, mum and part time freelance gardener Where do you live and do you have any family?

I live in Loddon, with 15 chickens, four ducks and Bessie, our Labrador. Plus my lovely husband Marcus, son Alexander, 13, father and brother How and why did you get involved with the Norfolk Organic Group?

When Alexander was still a baby, the Norfolk Organic Group talks were my night out - I have learnt so much from the talks, the newsletter and the members How and why did you get interested in organic food?

My father was a food scientist and taught us many things about food. My family has been into organic (and vegetarian) food for 40 plus years. Now we eat some fish and a little dairy. Fermented foods, including sourdough, are what I’m really concentrating on at the moment, after reading Dr Perlmutter’s book Brain Food about good bacteria Have you witnessed any health benefits since favouring organic food and drink?

Organic food is clean food, grown the old fashioned way: slowly and with lots of natural compost feeding the soil and plants with vitamins, minerals and omegas. Organic farmers don’t use chemicals; instead they make their

plants stronger in themselves by making the soil they grow in richer and full of nutrients. You are not consuming pesticides, fungicides, growth hormones and antibiotics. As a group we have had our fair share of cancer, but with quick recovery times. All the cancer books I have looked at recommend eating organic food. I wish you could meet the glowing, healthy, vibrant organic farmers at the Soil Association AGM! Do you believe that organic food tastes better?

With some foods you really notice the difference. I bought an organic melon the other day and it had a very good taste, mainly because organic farmers don’t pump their crops with lots of water to make them bigger. This gives organic vegetables more flavour generally. Personally I think there is a huge difference in quality between a small organic producer and the organic produce sold in the supermarkets.

Marcus, an omnivore, has bought meat from Ash Farm, Bintree (via Harvey’s Pure Meat in Norwich) and was very impressed with the flavour. I grow asparagus, purple sprouting broccoli and sweetcorn, as these quickly lose their flavour after picking and you really notice the difference in taste. It’s worth growing your own - especially heritage seeds – as that’s where the real flavour is. Organic is how food has been for centuries, chemicals were only applied in the last few decades, so how can people call organic a fad?

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What is your favourite organic ingredient - and dish?

I always buy organic spelt flour, as it’s easier to digest than wheat and has more vitamins and minerals - we make spelt pizzas every Friday. My all-time favourite dishes are Cranks’ Wine and Nut Pate, River Cafe’s Courgette and Basil Soup and Sarah Brown’s CountryStyle Hot Pot Where do you shop for your organic produce?

We get deliveries from Arthur’s Organics in Norwich, and in the city I shop at the organic stall on Norwich market (they even sell biodynamic, which I call super organic!); The Green Grocer, Rainbow Wholefoods, and Timberhill bakery – which has great organic seeded sourdough. I support the Loddon WI, for its home-cooked food and home-grown veg. I also run a food group - we bulk buy quality food from Rainbow and Suma How do people join the Norfolk Organic Group?

Visit www.norfolkorganicgroup.co.uk or phone 01379 677362 We hear you're organising a singles night - tell us more!

It’s a dinner dating evening on September 20 at River Green Café, Norwich, involving four starters and three desserts, and at each course the men will move! Email me at matchmaker4u@outlook.com

To explore Norfolk properly, you’ll need somewhere to stay.

01263 715779 holidays@norfolkcottages.co.uk norfolkcottages.co.uk Passionate sponsors of Norfolk Food and Drink We are proud of our hand-selected and fully graded portfolio, and would love to speak with you if you have a unique and beautiful holiday cottage.

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31 Newgate, Beccles, Suffolk NR34 9QB

To arrange a consultation please give us a call, or for a taste of how we can turn your dream kitchen into reality, please visit our website.

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