Feast Norfolk Magazine February 18 Issue 23 by Feast Norfolk Magazine

Editor's Letter

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

FEASTNORFOLKMAGAZINE.CO.UK

WELCOME TO OUR FEBRUARY ISSUE which we’ve had great fun pulling together. We all had a lovely break over Christmas - you can read about my week in Tenerife where I enjoyed some much-needed sunshine! But we are now back and raring to go. Our thoughts turn to weddings in this month of romance and I take a look at the foodie trends for those all-important receptions! Gone are the days when chicken tarragon and profiteroles were the norm. It is fascinating to see how much choice there is now, and just how individual you can make your Big Day. We also, thanks to Keiron Tovell, get up close and personal with a herd of water buffalo which makes its home on the Sandringham Estate, and we meet some of the region’s foodie bloggers who keep us entertained and educated on a daily basis. Our deputy editor, Emma Outten, reports on a stay at Andover House in Great Yarmouth and also samples The Saracen’s Head, in the pretty countryside at Wolterton, near Aylsham. Add in all our usual columnists, an interview with Michael Baker at his family’s Holt store, and a preview of this year’s big foodie events, and there’s a goodly mix of features to enjoy. We also have two new names for you this month: Roger Hickman, the well-known Norwich chef, joins us as a columnist to share some of his knowledge; and we have a new member of staff, Diane Green, who is our new brand manager, working with Rachael Young on the commercial side of the business. A very big welcome to all. Congratulations to Melody from Norwich, who won our December issue competition - a meal for four at The Last Wine Bar in Norwich. And don’t miss this month’s competition which is a treat for two at Imagine Spa at Blofield Heath, near Acle. Happy reading!

She’s searching for some winter sun - and Tenerife, via Norwich Airport, fits the bill for Sarah Hardy

ABOUT US 03 Editor’s Letter WHAT’S ON 12 Want to know what’s going on in February? We promise you it’s not ALL about Valentine’s Day 15 The rest of the year is shaping up nicely, too here’s our round-up of the best events 18 We have a bumper crop of news and gossip for you - it’s been a busy start to the year FEATURES 06 Park Farm Hotel at Hethersett, near Norwich, comes under our spotlight this month 38 Want to know the best blogs to follow this year? Look no further than our guide to the most on-message foodies on social media 48 Chocolate and love go together like birds of a feather, writes Madame Deroubaix of chocolate tasting club Le Club De Cacao 50 A herd of water buffalo, which makes its home on the Sandringham Estate, is the subject of this month’s photoshoot from Keiron Tovell

COVER STORY

28 What are the foodie trends for weddings in 2018? We love the craze for mini desserts!

EATING OUT 33 Sarah Hardy heads to Broadland to try The Tamarind, an Indian restaurant in Blofield Heath

36 Emma Outten goes off the beaten track and gets that warm and cosy Friday feeling at the Saracen’s Head in Wolterton INTERVIEWS 42 Our Big Interview this month is with Michael Baker, the managing director of Bakers and Larners of Holt REGULARS 16 It’s Chef Takeover Dinner time at City College Norwich this term. Emma Outten catches up with James Phillippo, who runs Debut Restaurant 22 Our latest New Faces feature focuses on The Surrey Kitchen and Bar in Norwich city centre 31 The gadget and gizmo page has ideas for wedding presents - and yes, there’s a toaster! 46 Our Artisan Producer feature introduces the brilliantly named Norwich Porridge Co to the world 56 Our chef Q&A is with Jason Mitchell, or Mitch, the chef proprietor of the Langham Blue Bell who is rather partial to foraging! 68 The Jarrold selection of cookbooks this month features the new Joe Wicks health and fitness book, plus one from TV favourite James Martin 90 Our Proudly Norfolk column features The River Green restaurant in Trowse, near Norwich

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RECIPES 09 David Bell, of Park Farm Hotel, Hethersett, near Norwich, has recipes for an ambitious cauliflower dish and a decadent baklava one 49 Lucy Bartlett gives us a sweet treat for Valentine’s - chocolate brownies 59 Jason Mitchell of the Langham Blue Bell has a fabulous cheesecake tart recipe, just in time for Valentine’s 61 Our free from recipe writer Sara Matthews has a lovely pudding and a healthy snack for us this month 64 Our featured cookbook has some unusual pancake recipes for us to enjoy as Pancake Day arrives 87 Ellen Mary has a warming creamy, crunchy veggie dish for you to try DRINK 72 Andy Newman proudly presents his 10-Point Manifesto for drinking wine in 2018 75 Steve Hearnden heads to Portugal this month as he enjoys a three-day fact finding and wine-supping trip 76 Neil Bain is back as head brewer at Woodforde’s - and all set for a busy year

COLUMNISTS 24 Carla Gowing of Hatch Brenner in Norwich looks at so-called ‘banter’ in the workplace 25 Roger Hickman starts his new Ask The Expert column 32 Andrew Jones of Farmyard restaurant in Norwich bangs the drum for local independent eateries 58 Charlotte Gurney tells us that White House Farm in Norwich has a new veg shed 74 Charlie Hodson is under starter’s orders for the food festival season TRAVEL 83 Emma Outten finds romance in time for Valentine’s Day at Andover House in Great Yarmouth GROW YOUR OWN 86 Ellen Mary tells us about swedes, a root vegetable at the heart of many winter-warming casseroles 88 Rachel Birtwhistle is pumped and ready for year two on the allotment COMPETITION 82 Enjoy a romantic treat at Imagine Spa in Blofield Heath - this month’s star prize

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 | 07900 823731 rachael@feastnorfolkmagazine.co.uk Diane Green Brand Manager | 07988 867483 diane@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Keiron Tovell, Ellen Mary, Rachel Birtwhistle, Steve Hearnden, Andy Newman, Carla Gowing, Neil Bain, Andrew Jones, Charlie Hodson, Charlotte Gurney, Sara Matthews, Roger Hickman, Lucy Bartlett, Sophie Berkoff

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S P O T L I G H T

Heart A BIG

VISIT

www.parkfarm-hotel.com

SET IN ITS OWN PARKLAND AND WITH AN IMPRESSIVE TREE-LINED DRIVE AND GEORGIAN FRONT, PARK FARM HOTEL, NEAR NORWICH, IS A FAMILY-RUN HOTEL WITH A BIG HEART. SARAH HARDY REPORTS

WHETHER YOU’RE LOOKING for a bit of comfort when you’re away on business, fancy a weekend break, are getting married or heading out for lunch, Park Farm Hotel pretty much fits the bill. There are 52 bedrooms, several function rooms, a restaurant, a buzzy bar with a conservatory, lovely grounds, and a health club - plus you are in a peaceful countryside setting, about eight miles south of Norwich. The hotel has been in the ownership of the Gowing family since 1958, and now it is the second generation, with son David, driving the business forward. And they certainly don’t stand still, with refurbishments in the bar, now called Helene’s Lounge (named after David’s mother), and Seasons restaurant, four new bedroom suites and building work starting on two new lodges in the grounds. Wow! As Michael Bannister, one of the senior members of the management team, explains: ‘Yes, we don’t stand still, we reinvest in the hotel.’

UPCOMING DATES

Valentine packages - February 9, 10 and 14. One night stays plus a five-course candlelit dinner. Mothering Sunday - March 10 Book either lunch or afternoon tea, and enjoy a gift for every mum

It is a calm place, with soft, muted colours throughout, and there’s certainly plenty of room - none of that clashing of chairs in the restaurant. Indeed, Helene’s Lounge is almost too comfy with deep sofas and wing-backed armchairs making it a great place for a gossip and a catch up. It’s also the place for a lighter lunch how does lamb tagine, fish pie, Caesar salad or a panini sound? And it is also a lovely spot for afternoon tea which remains such a popular treat, and also pre-dinner drinks, with the gin menu catching the eye. Food comes under the direction of executive head chef David Bell who has been at the hotel for more than 15 years. With a team of 10 in the kitchen, the menus reflect the seasons and make good use of local produce, as well as keeping up with foodie trends. In the AA Rosette Restaurant, Seasons, expect dishes such as pan fried pigeon breast on a raspberry purée with crisp pancetta

and watercress salad as a starter and grilled black bream served on puy lentils with fondant carrots and wilted kale as a main. Choice continues with four different standards of bedroom, six different suites and a spacious apartment. All boasting their own unique features. Many are family friendly and several have their own terraces. Add in a health club, with its gym, swimming pool, sauna and steam rooms, plus Imagine Spa for beauty treats, meaning the hotel caters for the business and leisure traveller in equal measure.

WEDDINGS As this time of year, many brides and grooms are looking at where to hold their Big Day. Park Farm Hotel offers plenty of choice, with experienced wedding planner Sue Dedman on hand to help and advice. Up to 100 guests can be catered for during the day, and 150 for an evening function. Couples can opt for a church

wedding (Hethersett’s parish church is lovely) or hold their ceremony at the hotel. Bespoke packages can be created which can be as adventurous as you like and the hotel has just relaunched its own wedding brochure, detailing three different packages. These help to guide couples as to what they might like and include essentials such as room hire, a cake stand and knife, table floral decorations and so on.There are suggestions for evening receptions, food possibilities for younger guests and an afternoon tea option. As a nice touch, couples are given free membership to the health club for a year and also a free one-night stay, with dinner, to celebrate their first anniversary. The hotel is, it must be said, a great place for photos, with that wonderful drive, and mature gardens and, as Michael says: ‘We are all about offering a special, personal day; we hold just one wedding a day and work hard to create a family feel.’

David Bell offers us:

MAKES TWELVE -

P A R K

F A R M

H O T E L

R E C I P E

WALNUT BAKLAVA WITH HONEY BAKED FIGS AND GREEK YOGHURT

www.feastnorfolkmagazine.co.uk

METHOD Preheat the oven to 180Â°C/gas 4. Place the sugar, honey, orange zest and cinnamon stick in a medium saucepan with 150ml of water and bring to a gentle simmer, stirring occasionally. Allow the liquid to reduce by a third. Leave to cool, as the syrup must be cool prior to pouring over the pastry. Blitz the nuts in a food processor until coarse, then add to a bowl and stir through the cinnamon. Lightly grease a shallow square tin with the melted butter and unfold the filo pastry. Layer the sheets of pastry in the tin and brush each layer with melted better, after four layers scatter over half the nut mixture;

repeat with four layers of filo then the rest of the nuts. Top with the last 4 layers of filo and butter the top. Cut into squares. Bake on the middle shelf on a hot baking sheet for 30-35 minutes or until the top is golden brown and crisp. Remove from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes then spoon over the remaining syrup. Allow to cool prior to removing from the tin Serving suggestion Roast a fig with a little honey for 5 minutes at 180Â°C, then add a further teaspoon of honey to a little Greek yoghurt and serve

ANOTHER RECIPE OVERLEAF

INGREDIENTS 150g of walnuts; 50g of almonds; 1tsp of ground cinnamon; 125g of melted butter; 1 x 270g packet of filo pastry sheets; 150g of sugar; 50ml of Greek honey; 1/2 cinnamon stick; 1 strip of orange zest; 150ml of water

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P A R K

F A R M

H O T E L

R E C I P E

A CELEBRATION OF CAULIFLOWERS INGREDIENTS 1 large white cauliflower; 2 banana shallots, finely chopped; 2 pints of milk; 1 pint of double cream; 1 glass of dry white wine; 2tbsp of Colman’s English mustard; 100g of mature cheddar, grated; a pinch of saffron; 100g of salted butter; 4 garlic cloves, finely chopped; 15g of mixed nuts and seeds; 1tsp of brown sugar; 2tsp of honey; rock salt and ground black pepper for seasoning

Recipe

SERVES

4-6

METHOD Start by breaking down the cauliflower into florets, removing the outer leaves and veins, and washing. Keep the trimmings to one side and reserve a floret (unblanched) to make crisps with later. Cut the pearls out of the core of the cauliflower. In a pan of simmering milk, add half of the shallots and garlic, and blanch the florets (for about four minutes or until just soft). Refresh under cold water. Set aside. Using the milk you have blanched the florets in, add half the cauliflower trimmings, mature cheddar, English mustard and half of the white wine. Simmer until soft. Blitz, strain and pour into a tray to set. Keep this cauliflower cheese on one side. Add the cauliflower pearls to a pan of salted water, add the saffron and cook until soft. Keep to one side. In a pan sweat down the remaining shallots, garlic and trimmings. Add half the white wine and all the cream and simmer for 10 minutes until soft. Blitz until silky smooth and then season to taste. This forms the purée to use later. Take the blanched florets and place half on a baking tray along with olive oil, salt and pepper then roast, in the oven, until golden. Place the remaining florets in a very hot pan and blacken on one side as this will add a wonderful nutty taste to the cauliflower. For the cauliflower crisps, just simply slice the remaining unblanched floret as thinly as possible, then lay the slices on a tray with olive oil and seasoning and bake until golden and dry. With the cauliflower leaves, simply wilt them in salted butter at the very last minute. In a dry pan add the mixed nuts and seeds and roast until golden along with the honey and brown sugar. Remove and leave to cool To Assemble On a tray add all the cauliflower components, then warm them through slowly in the oven. Cut the set cauliflower cheese into cubes and place to one side. On a white plate, drag a line of the cauliflower purée through the centre. On top of this arrange all the warm cauliflower components. Top with the toasted nuts and seeds. Garnish with dressed micro herbs and nasturtium leaves. At the very last minute, add the cauliflower cheese

February WHAT'S ON in

CAST IRON DEMOS

Have you visited Arcadia Home Interiors near Fakenham yet? Even Delia Smith visited the showroom recently! And on February 2, 3 and 10, leading British manufacturer of cast iron stoves, ESSE, will be there, demonstrating the many design benefits of their woodburners, stoves and electric range cookers (and there may well be a bacon butty on offer!). Plus, on February 12, join the kitchen design experts for an informal presentation on how to design and create a traditional, bespoke kitchen (lunch included). Visit www.arcadiahomeinteriors.co.uk

GREAT BRITISH BEER FESTIVAL

CAMRA’s Great British Beer Festival Winter returns to The Halls in Norwich from February 20 to 24. The festival will offer beers of every season, style and shade, and run all day to avoid those winter queues, plus there will be music nights on the Thursday, Friday and Saturday. Plus pubs in Norwich will host the fringe festival from February 1. Visit www.norwichcamra.org.uk and www.winter.gbbf.org.uk

ROMANTIC NIGHT OUT

STRATTONS VALENTINE'S AFTERNOON TEA

Treat your loved one to a romantic night out on Valentine’s Day, February 14, at the White Lion Hotel on Aldeburgh’s seafront. Head Chef James Barber has created a special menu sure to set the mood for love! The romantic evening begins with a glass of pink champagne followed by a four-course candlelit dinner to the soothing sound of jazz. Visit www.whitelion.co.uk

SCOLT HEAD SUPPERS o.

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The latest in the series of Scolt Head Suppers, called a Taste of Norfolk Winter To Spring, takes place at The White Horse in Brancaster Staithe on February 20. Head Chef Fran Hartshorne will create a stunning five-course menu around a central ingredient and Ben Keeley of Barsby Produce will tell the ‘crop to kitchen’ story of the family-owned, King's Lynn-based business which has been going for 40 years.

SPECIAL AFTERNOON TEA

A special Valentine’s afternoon tea will be available at Strattons Hotel in Swaffham on February 10 and 11. Expect the likes of rare roast beef, watercress and black pepper on sourdough on the savoury side; and chocolate and caramel éclair on the sweet side! Alternatively, you could enjoy a delicious four course meal with your loved one on February 10 and 14, including canapés, starter, main and dessert - with some delicious sharing options. Visit www.strattonshotel.com

DRINKS INCLUDED

Potters Resort in Hopton is hosting a One Night Drinks Inclusive Winter Ball on February 9. The Potters Theatre Company, including the Comedy Team, will put on a show, and there will be a disco. This is a black tie/ evening dress event, and a five-course dinner with selected wines is included. Visit www.pottersholidays.com

BOOK NOW*

SNOWDROPS AND HOME-MADE TEAS

Four well-known gardens in Norfolk will be participating in the National Garden Scheme Snowdrop Festival, Horstead House on February 17 (where homemade teas will be available); Bagthorpe Hall, near East Rudham, on February 25 (where warming soup made from vegetables grown on the estate farm will be available); Chestnut Farm in West Beckham on February 25 and Raveningham Hall, on March 11. Visit www.ngs.org.uk

GIN WEDNESDAYS

Did you know that the Rooftop Gardens in Norwich does Gin Evenings every Wednesday, when they offer a Speciality Gin Menu, chosen from a vast array of premium Gins? If you’ve got a gin-lover in your life you could always take him or her to the Valentine’s Day gin-fest on February 14. Visit rooftopgardens.co.uk

DIARY DATES

EDIBLE FLOWERS

There will be a snowdrop and aconite walk, with brunch, at Hoveton House (on the Hoveton to Horning road) on February 25. Enjoy a relaxing stroll in the gardens followed by winter soup, barbecue hot dogs (veggie option available) plus a glass of wine or soft drink. It’s all in aid of Autism Anglia and St John’s Church Hoveton. Note – it’s Hoveton House, not Hoveton Hall! Call 01692 630892

TALKING THE TALK

The Talk of Wells series of events at The Globe continues on February 19 with guest speaker Bert Wilkin. Bert is a resident of Wells and a retired surgeon, having spent many years as the only doctor and surgeon in the Solomon Islands – in other words, a walking, talking one stop medical shop! The talks will raise money for the Wells Maltings Trust and includes a two-course meal with a glass of wine. Visit www.theglobeatwells.co.uk

SUPPER CLUB

The Boars at Spooner Row, near Wymondham, has started a monthly supper club. Taking place on the last Tuesday of the month, the clubs have a country theme, say France or Spain, and it is £45 for four courses, with wine. Chef Mark Elvin travels to Portugal for this inspiration for this month's club, on February 27. It is a 7pm arrival, for a 7.30pm start. Visit www.theboars.co.uk

Visit www.richardhughescookeryschool.co.uk

WALK WITH BRUNCH

N E W

February signals snowdrops and Valentine’s Day so expect a smattering of both in this month’s offering, says Emma Outten

KATE BARMBY

Our very own Ellen Mary’s next No Fear Gardening meetup takes place at The Library Restaurant on February 28. It's a collaboration with Nurtured in Norfolk and Ghost Vodka. There will be mixology, a free cocktail or mocktail for all, and edible flowers, along with other food/bar businesses. Check out the event section of @ nofeargardening on Facebook

COMEDY CLUB

The Red Card Comedy Club takes place in the Norfolk Lounge at Norwich City Football Club on February 23. Expect three top comedians and a compère, plus hot bar food will be served, so you can line your stomach before the beer starts flowing! Visit www.deliascanarycatering.com

BARMBY BAKES (picture left)

Great British Bake Off finalist Kate Barmby, a guest teacher at the Richard Hughes Cookery School at the Assembly House in Norwich, is offering a couples' Valentine's baking class on February 11. Bring along your partner and make some 'loved up' goodies for this most romantic of Sunday afternoons. And it includes afternoon tea – lovely!

CALLING ALL LOVEBIRDS Hope Cottage is a romantic bolthole in the pretty coastal village of Holme-next-the-Sea. Detached, with a pretty garden overlooking the marshes and across to the NWT Nature Reserve to the sea, this cute retreat is perfect for two lovebirds who want to walk to the beach and the village pub. Full of character, it dates back to 1680 and comes with one bedroom, a shower room, cosy lounge with log burner and spacious garden room. Located on the Peddar’s Way it’s ideal for walking and birdwatching. Enjoy 3 nights from £496 and 7 nights from £611.

Visit www.norfolkhideaways.co.uk Call 01485 211022 Email enquiries@norfolkhideaways.co.uk

The Oaksmere - A stunning new dining experience with a unique setting

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W H A T ' S

O N

A GOOD YEAR FOR

FESTIVALS CRAB & LOBSTER FESTIVAL

SPRING FLING

Norfolk Showground, April 10 The Norfolk Spring Fling is a fun filled, educational day for learning more about food, farming and the countryside, recommended for four to 11 year olds. It’s a great family day out, around Easter-time, with more than 70 stands, including the Rare Breeds Survival Trust, RSPB and National Trust, spring lambs and much more. Tickets include a hog roast or vegetarian lunch with a drink. www.springfling.rnaa.org.uk

Cromer, May 19 & 20 The Crab and Lobster Festival is a lively weekend celebration, dedicated to promoting the local seafaring heritage and active fishing community, and celebrates local restaurants, chefs, crafts, chutneys, jams, cakes, charcuterie and much more, with the help of a cookery theatre and crab sandwich competition. It also includes an Art Trail Auction and World Crabbing Competition on August 26. www.crabandlobsterfestival.co.uk

NORWICH FOOD & DRINK FESTIVAL

The Forum, June 17 The Cozens-Hardy Norwich Food & Drink Festival takes place from 10am to 5pm in and around The Forum. St Peter's Street will once again be closed for the Battle of the Bangers (sponsored by Hargreave Hale), and Bethel Street will once again be closed for the Producers' Street Market (sponsored by Lovewell Blake). There will also be a cookery demonstration theatre and foodie fun zone in The Forum, and an Adnams Pop-Up Festival Bar outside. www.norfolkfoodanddrink.com

HARFEST Norwich Cathedral, October 6 Norfolk HarFest is a free family event in Norwich city centre, bringing the farm to the city and celebrating all things harvest. Take part in the Great Norfolk Scarecrow Competition and enjoy locally produced food and drink, all in the spectacular setting of Norwich Cathedral Close. The Cathedral Cloisters will be transformed into a farmers' market where you can taste and buy from the very best Norfolk food, drink and craft producers. www.rnaa.org.uk/harfest

K FES TIVA L NOR WIC H FOO D & DRIN

SPR ING FLIN G

HAR FES T

EAST ANGLIAN GAME & COUNTRY FAIR Euston Estate, April 28 & 29 The East Anglian Game & Country Fair offers a fantastic day out for all the family and will be held at the Euston Estate, near Thetford. New hosts for the VIP Members' Enclosure Restaurant & Bar will be Executive Chef Charlie Hodson, Chef Andy Snowling and Woodforde’s Brewery. And new arena displays will include the world famous JCB Dancing Diggers. www.ukgamefair.co.uk

REEPHAM FOOD FESTIVAL Market Square, May 27 Following the success of the first Reepham Food Festival, the organisers (Reepham Rotary Club) are planning an even bigger and better festival in and around the Market Square for this year. Charlie Hodson has agreed to return with his Norfolk Food Heroes to demonstrate cooking skills and recipe ideas; Reepham’s schools will be involved with a Masterchef style competition, and new for 2017 will be farm to food demonstrations. www.reephamfoodfestival.org.uk

NORTH NORFOLK FOOD & DRINK FESTIVAL Holkham Hall, September 1 & 2 The glorious walled garden at Holkham is the setting for this festival, one of the biggest and best in the region. Expect a great cookery stage, hosted by Chris Coubrough, about 60 local producers, live music, plenty of foodie concessions and a cake competition, with categories for adults and children. www.northnorfolkfoodfestival.co.uk

PORKSTOCK Norfolk Showground, October 13 During the day, Porkstock is a familyfriendly and very foodie event; with pork themed food a-plenty; plus fun kids’ activities to keep little piglets entertained. Then as day turns to night, Porkstock transforms into a good old shindig, with an adults only and ticketed event, with live bands, DJs and lots and lots of locally produced food and refreshments! To date, it has raised more than £20,000 for Nelson’s Journey. www.porkstock.co.uk

ROYAL NORFOLK SHOW Norfolk Showground, June 27 & 28 The Royal Norfolk Show is the UK’s largest two-day country show. Enjoy the best of Norfolk in just a day (or two) at the county’s biggest event of the year with families and friends gathering together to celebrate food, farming, the countryside and the coast. As part of the theme Field to Fork, come and find out about the massive contribution that Norfolk makes to food production. Sample food and drink from more than 70 local producers at the Adnams' Food and Drink Experience - all produced in Norfolk by some great entrepreneurs. www.royalnorfolkshow.rnaa.org.uk

There’s plenty of foodie festivals, fairs and shows to look forward to in 2018. Emma Outten rounds -up her favourites

C I T Y

C O L L E G E

ENGAGING WITH EMPLOYERS

THE CHEF TAKEOVER DINNERS AT DEBUT RESTAURANT, CITY COLLEGE NORWICH, ARE A PERFECT EXAMPLE OF HOW THE HOTEL SCHOOL FOSTERS GOOD RELATIONS BETWEEN STUDENTS AND EMPLOYERS.

HEAD CHEF JAMES PHILLIPPO EXPLAINS MORE TO EMMA OUTTEN

HE HEAD CHEF at Debut Restaurant at City College Norwich, James Phillippo, is on a mission to break down the barriers between students and their potential future employers. So much so, a year ago he introduced the concept of the Chef Takeover Dinner, and explains why: ‘The reason I started it was to get the employers in, as it’s hard for students to go straight into

an interview situation and ask for jobs – I break down that barrier by letting them see the chefs working in their own environment.’ Last year the likes of Charlie’s Norfolk Food Heroes, Chris Coubrough of Flying Kiwi Inns, and Richard Hughes from the Assembly House headed up the themed dinners. This year all will be back (although this time around Charlie Hodson will be coming with Woodforde’s Brewery).

BOOK NOW* VI

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The dinners sound as though they are paying James will have received all the menus for the themed dividends. ‘Last year about 10 students got jobs out of dinners, and it is his responsibility to order in all the it,’ says James. ingredients. On the day itself, James explains: ‘The chefs Last month, Chris Coubrough made a return, will be here by 2pm and stay all the way through, so they plus Strattons Hotel came for the first have time to chat and explain things to the time, with James commenting: ‘Julia students.’ Hetherington, their Executive Chef, studied here when I was here – we were in Curriculum Programme Manager the same group.’ Joe Mulhall explains that it’s CHEF TAKEOVER Also last month, Level 3 students took also annual Hotel Takeover time: DINNERS over Delia’s Restaurant at Norwich City - STILL TO COME: IN ADDITION to the in-school based events Football Club, with the help of Chef planned this term, the annual Hotel Takeover ZAKS DINER Lecturer Martin Colley, who spent three event sees staff throughout Norwich’s three goes fine dining for charity years running Delia’s Restaurant and Bar Holiday Inn hotels, and Norwich International - February 8, £30 per person before coming to City College. Airport, take a step back to allow students RICHARD HUGHES And it really is a case of who you know, to take on their jobs over a five day period. from the Assembly House Students cover everything from reception, as this month Zaks Diner goes fine dining - February 20, £25pp to housekeeping, bar management, food for charity, with James explaining the preparation, food service and supervisory and THE INGHAM SWAN connection: ‘My other half works for management roles. restaurant with Dan Smith Zaks.’ Alongside this, students also end the event by March 6, £25pp Next up is chef takeover veteran hosting a Gala Dinner in the Lancaster Suite of Richard Hughes, as James recalls: ‘Richard CHARLIE HODSON Holiday Inn Norwich North, where they provide and Woodforde’s Brewery was here last year and he actually gave entertainment, catering and front of house dinner - March 15, £25pp three of our students jobs on the spot!’ service for more than 300 guests to raise money Then it’s the turn of Dan Smith and his THE WILDEBEEST for hospitality charity Springboard and City teams from The Ingham Swan and The restaurant with Dan Smith College Norwich’s Student Opportunities Fund. - March 20, £25pp Since the first Hotel Takeover in 1998, the Wildebeest, with both events taking place number of students involved has grown each in March. ‘He has taken on a number of BRASTED’S year, extending to include not only hospitality our ex-students as staff,’ comments James. restaurant - April 17, £25pp and catering but also students on sports and Finally, in April it’s the turn of Brasted’s, personal fitness training courses across all three *Bookings for all the Chef another tried and trusted employer of of Norwich’s Holiday Inn hotels: Norwich North, Takeover Dinners (plus the ex-students. Norwich (Ipswich Road) and Norwich City. And Gala Dinner on March 1) can The Chef Takeover Dinners help to get in recent years the event has also extended to be made by calling Debut the students’ work ready, as James says: Restaurant on 01603 773227. include the college’s travel and tourism students ‘It’s about getting the students engaged, who take over roles at Norwich International whereas an interview isn’t the best place Airport. to do that.’

C Cou hris bro ugh

Dan Smith

Richard Hughes 17

RURAL OSCARS Best wishes to The Norfolk Deli and Norton’s Dairy, who have been shortlisted to win a Countryside Alliance Award in the Local Food & Drink category. The Awards are the Countryside Alliance’s annual celebration of British food & farming, enterprise and heritage. Itteringham Village Shop, Clinks Care Farm, Deepdale Backpackers, and Coxfords Butchers are all also up for awards. Visit www.countryside-alliance.org

STARS IN THEIR OWN RIGHT Congratulations to The Lifeboat Inn in Thornham, which has been awarded 3 AA Stars and received 1 AA Rosette for culinary excellence after a meticulous AA inspection; and to The White Horse at Brancaster Staithe which is now offering a 3 Silver Star hospitality service having gained an 86 percent AA merit score overall. Plus, The Prom Hotel and The Waverley Hotel in Great Yarmouth; The Neptune Restaurant with Rooms in Old Hunstanton, The Loddon Swan and the Wiveton Bell have all increased their star ratings. Visit www.theaa.com

NEW DINING CONCEPT We’re looking forward to the opening of Feast favourite, Socius, coming to Burnham Market early next month. The brand-new dining concept will be located in one of the new Foundry Place retail units, and co-owners Dan Lawrence and Natalie Stuhler will be offering a modern British take on tapas, and that’s why the name ‘Socius’ was chosen: as a Latin adjective for sharing and joining in. Visit www.sociusnorfolk.co.uk

N EWS

R OU N D - U P We’re well into the New Year now and have plenty of news stories to ruminate over, says Emma Outten

NEW OPENING IN BURNHAM MARKET No Twenty9 restaurant has just opened in Burnham Market, in a gorgeous Georgian Grade II building right in the heart of this pretty village. Chef Phil Milner, whom you know from Shucks at the Yurt at nearby Thornham, has teamed up with owner Tim Roberts to create a really buzzy place which serves food all day, from breakfast onwards. Look out for a firepit, there's an accent on local, seasonal produce, and more than 100 rums to try. It is beautifully decorated, with several private dining rooms, and a lovely garden too. And that's before we mention the wine list. Definitely a must for all you foodies out there! Visit www.number29.com

CAPITAL DELI Making an all too rare visit to London, editor Sarah Hardy called into Tom's Deli at Somerset House, on the banks of the River Thames in London. It is just one of Tom Aikens' eateries in the capital and is a real treat. It opens in the day and serves all your favourites including great coffee and fabulous cakes and pastries. Think coconut loaf, peanut cookies, amazing salads and ambitious sarnies on all manner of breads. There's a cool vibe and it is a very laid-back place to chat with friends and watch the world go by. Visit www.tomskitchen.co.uk

NEW SHOP OODIES to get their hands le RE FOR F NEW STO kers of Norwich are now ab opening of a new

to the usiastic ba en’s Street. ensils thanks efs and enth on St Steph dgets and ut ed ga Amateur ch at n tu he si m , tc ts ki latest including fro e from Nisbe on all of the ucts in store, uipment stor od eq pr g g lin rin el te -s ca Samsung. m 3000 best professional henAid and n choose fro Waring, Kitc as Shoppers ca ch su top brands isbets.co.uk Visit www.n

Ne w s & Gossip SUSHI AND SAKE We’re ALREADY looking forward to the new Sushi/Sake festival coming to Norwich on the Bank Holiday Weekend in August! The indoor street festival will celebrate the best of Japanese cuisine and culture, and showcase some of the best regional and national Sushi restaurant brands, with tastings, masterclasses and more. Visit www.opennorwich.org.uk

REFURBISHED AND REOPENED

ROOM FOR MORE INNS

We are looking forward to the Quadram Institute opening in the summer. It will house 300 scientists and 100 clinicians, integrating the research team from the former Institute of Food Research with others from UEA’s Faculty of Science and Norwich Medical School, and the Norfolk and Norwich University Hospital’s gastrointestinal endoscopy department. And the mission? To understand how food and the gut microbiota are linked to the promotion of health and the prevention of disease. Visit www.quadram.ac.uk

Owners of The Cellar House in Eaton and The Old Ram in Tivetshall St Mary, Grahame and Victoria Macdonald, have been busy reopening two more pubs: The Buck Inn, Thorpe St Andrew and The Belle Vue, Norwich (which has just started offering food again). Both now come under the ownership of family-run hospitality group Vanellus Inns, which also runs The White Lodge, Attleborough. Visit www.vanellusinns.co.uk

A FIRST FOR FLINT East Anglian newcomer Flint Vineyard is celebrating its first international accolade after winning a silver medal for its Pinot Blanc 2016 at the International Wine Challenge 2018. The Earsham-based winery won one of only four silver medals awarded to English still wines. Not bad considering The Pinot Blanc was part of Flint Vineyard’s debut vintage! We’re looking forward to the 2017 vintage which is set for release in the spring. Visit www.flintvineyard.com

MOST HOSPITABLE There’s a new hospitality manager at Norwich Theatre Royal. Stephen Wright has great credentials: he’s managed the food and drink services for the UEA; was General Manager with particular responsibility for hospitality at the Assembly House, and was also owner/ manager of Logan’s sandwich and café bar in the city centre - but recently sold the business. Visit www.theatreroyalnorwich.co.uk

NO 8 IS GREAT

www.feastnorfolkmagazine.co.uk

Did you know there are some great things happening at No 8 Thorpe Road in Norwich? Not only has the Artisan Pastry Chef, Joaquim Teles, been offering Luxurious Afternoon Tea there every Sunday, but the Red Cat Partnership offers courses such as the Level 3 Award in Supervising Food Safety, and other helpful qualifications designed for people working in the food business. Visit www.redcatpartnership.co.uk

CONTINUES OVERLEAF

AN INSTITUTION

WAGAMAMA

Have you visited the recently refurbished wagamama in Chapelfield Plain, Norwich, yet? Inspired by Japanese noodle bars and rich Asian flavours, wagamama started back in 1992, as an innovative and inclusive casual dining experience, and I was lucky enough to be invited to the opening and enjoy a prawn raisukaree curry, washed down by their trademark fresh juices. Visit www.wagamama.com

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BREWERY TAKE OVER

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Congratulations to Jeremy and Susanna Soames from the West Barsham Estate who have taken over Jo Coubrough's award-winning brewery and production of her Jo C's Norfolk Ale range. Jeremy and Susanna are Jo’s former landlords and have begun brewing Jo’s much loved Norfolk Kiwi, Bitter Old Bustard, Knot Just Another IPA and Stout Robin under their newly launched Barsham Brewery banner.

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COUNTY COLLABORATION The Norfolk Brewhouse, in Hindringham, has teamed up with Watts & Co Brewery, a nano brewery from Debenham, Suffolk, to create a new fusion ale which combines two beer styles into one: a Belgian IPA. The pair set out to achieve a combination of beer styles to create a new beer initially as part of Tryanuary, although will run into February, and be part of the National Winter Ales Festival in Norwich at the end of the month. Visit www.norfolkbrewhouse.co.uk and www.watts.fm

, ALL S WELL AT REDWELL

STOP PRESS: Great news, THE IVY Collection is coming to Norwich - very soon!

AMY HANCOCK

Three Arches Brewing, the new owners of the Redwell Brewing brand based in Bracondale, Norwich, has appointed Redwell’s former owner and co-founder, Amy Hancock, to join its growing team, in an events and community engagement role. Amy stepped away from the business last year when previous owner Craft Brewing Company Ltd was forced into administration. Plus Master Brewer Belinda Jennings has joined as Head Brewer. Visit www.redwellbrewing.com

TIPPLE TASTING

WHISKY GALORE When Norfolk distillery The English Whisky Co made history at the end of last year, with the launch of the first 10-year-old English whisky in a century, I bet it didn’t expect it to sell out in 48 hours! Whisky lovers can take heart, though, as owner and Managing Director Andrew Nelstrop says: ‘We will release other single cask bottlings throughout the year and, due to demand, some of these will in all likelihood include some 10-year-old.’ www.englishwhisky.co.uk

City College, Norwich, has held its first interactive, international wine tasting event! Editor Sarah Hardy attended the live masterclass, held in collaboration with the Bourgogne Wine Board, and tasted seven Cremant de Bourgogne basically fizzy wines from Burgundy. We hooked up with Jean-Pierre Renard from the Ecole des vins de Bougogne who guided you through the wines, pointing out their various characteristics and what foods they would work best with. In general, they were all highly enjoyable and the aim was to boost their popularity in Britain. Who needs Prosecco? Find out more abour Bourgognes at www.bourgogne-wines.com. The college is also planning to hold more of these events so it is a case of watch this space! Visit www.ccn.ac.uk

FIT FOR A QUEEN Editor Sarah Hardy thoroughly enjoyed attending the opening of The Queens Head in Wymondham. Now run by local businesswoman Victoria Anderson, the gastro pub has a very friendly and welcoming atmosphere and a contemporary and comfy look. With ex Brasteds chef Tom Navarro in charge of the kitchen, the food is seasonal and includes any favourites like posh ham, eggs and chips and Cumberland sausage ring with chive mash and roast carrot with onion gravy. Perfect! The town centre building dates back to the 17th century and there are lots of lovely original features, plus a roaring log fire! Who needs more! Visit www.queensheadnorfolk.co.uk

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The Surrey

THE SURREY KITCHEN AND BAR, IN THE HEART OF NORWICH, IS A GREAT NEW ADDITION FOR SHOPPERS AND OFFICE WORKERS IN NEED OF REVITALISATION! EMMA OUTTEN PAYS A VISIT THE SURREY KITCHEN AND BAR in Norwich city centre is perfectly placed for the work crowd and retail therapy seekers. On the same street as Aviva offices, and next to a cheeky little entrance to the John Lewis car park, it is a handy spot for those of us who want something more exciting than a chain or somewhere to guzzle cheap booze. Formerly The Surrey Tavern, it has been given a new lease of life thanks to Norfolk-based businessman Ben Devlin taking it on. Now, with its wooden floors, grey/ green colour scheme and comfy sofa area, plus a lovely woodburner, it’s a contemporary place with a chilled out atmosphere. Ben explains: ‘I grew up with bars and restaurants, and have been involved with places in America so I’m looking for somewhere people can feel relaxed, and enjoy good food and good company. We’re open until 8pm in the week - 9pm on a Friday - so we’re not just another city centre place for a pub crawl! ‘We have a great spot, and the building is lovely and we’ve kept some of the exposed brickwork and the Victorian fireplace.’ The Surrey (it has dropped the Tavern bit) opens for brisk business from breakfast onwards. Bar Manager Katy Daly says: ‘Our breakfast menu is served all day, as our ethos is ‘if we have it, we serve it’ – we want to offer flexibility with the menu.’ And there’s all manner of morning snacks on display: croissants and pains au chocolate; blueberry scones and cheese and parsley scones; pecan twists and cherry muffins. All have been lovingly made by chef Jordy Bennett, who was previously at Barnham Broom Hotel, Golf and Spa. In fact, a lot of loving care has gone into the food, particularly as Jordy is engaged to the head chef, Richard Herring (who was, for many years, at The Angel in Larling). The specials are exactly that. Take the soup of the day (salmon and crayfish chowder, for example), as Katy says: ‘Richard and Jordy change them daily so our specials are actually special! It’s a soup of the day rather than a soup of the week.’ The Surrey is already proving popular with the office workers in nearby Norfolk Tower, and at Aviva. ‘We are situated so close to the city centre but because it’s slightly

off the beaten track, it could also be a nice destination spot for people out shopping, plus Jordy wants to start doing afternoon tea.’ As well as the all-day breakfast, also on the menu are salads, bar bites and ‘Surrey Sarnies’, including a 9oz hand pressed beef burger. ‘Our burger is one of our signature dishes,’ says Katy, ‘we use Norfolk Dapple Cheese and sweet brioche buns from Pye Baker.’ Other local suppliers include Easters for fruit and veg, and Cleveleys in Suffolk for fine meats. ‘We’ve got a good relationship with Cleveleys and like to shout about the fact we use them.’ Katy also mentions that Ben is planning to introduce pigs on his land at Old Buckenham Country Park, meaning the team will know exactly where some of their meat comes from. ‘We will have a field to fork thing going on here - we are very keen to have a focus on local produce.’ Drinks-wise, you will find Adnams (‘the Rising Sun gin is amazing,’ says Katy), and the likes of Lacons and Oakham Ales. ‘In terms of coffee we use Norwich’s Strangers, a brilliant coffee house. It’s been nice to work closely with them,’ says Katy. ‘The hospitality industry in Norfolk is a community and, as new kids on the block, we want to be involved in that community - it would be foolish not to make those connections.’ The Surrey only opened in December, but Katy is already encouraged by the amount of repeat customers they are getting. ‘The feedback from the food has been fantastic. I think we will just keep going from strength to strength.’ Plus, she adds: ‘On a Friday night this is the place to be when people are out for after work drinks.’ Thanks to the pizza oven upstairs, they can offer freshly made flatbreads which are proving very popular and the cocktails are highly recommended! The Surrey is available for private hire in the evenings, and certain events such as wine tasting and special evening openings are planned. • The Surrey can be found on Facebook (@thesurreynorwich) •

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Hatch Brenner -

C O L U M N

SEXUAL HARASSMENT IN THE WORKPLACE: JUST BANTER OR SOMETHING WORSE? Carla Gowing, Employment Solicitor at Hatch Brenner on Theatre Street in Norwich, explores the fine line between ‘banter’ and harassment

VISIT

www.hatchbrenner.co.uk

THIS YEAR’S GOLDEN GLOBE awards in America were dominated by a movement to tackle sexual harassment, with many actresses wearing black in support, hashtags #timesup and #metoo reigning over Twitter and a powerful speech by Oprah Winfrey. Whilst the laws and culture in the USA may not be quite the same as in England and Wales, it seems a fitting time to look at what constitutes sexual harassment. A simple remark or gesture from an individual can be deemed humorous, but certain ‘banter’ can be considered harassment. This can happen anywhere, but often occurs within the workplace. In a ComRes poll for BBC Radio 5 live in 2017, 53 per cent of British women surveyed said they had been sexually harassed at work, more than a quarter of people surveyed had suffered harassment in the form of inappropriate jokes or ‘banter’ and nearly one in seven had suffered inappropriate touching. In particular, the hospitality industry has a culture where banter is prevalent and therefore the fine line between banter and harassment must be made clear. Harassment within the workplace relating to age, disability, gender reassignment, race, religion or belief, sex or sexual orientation can amount to unlawful discrimination under the Equality Act 2010. Harassment need not be directly aimed at the victim. For example;

if the victim overhears colleagues making sexist jokes amongst themselves, this could give rise to a claim. Sexual harassment is a specific form of harassment where comments or behaviour of a sexual nature are involved. The conduct must be unwanted, with either the purpose or effect of violating another’s dignity or creating an intimidating, hostile, degrading, humiliating or offensive environment. The subjective viewpoint of the victim will be examined to gauge whether their perception of the effect is reasonable, or whether they are ‘hypersensitive’. There are many preventative measures that pubs, bars and restaurants can enforce to help employees differentiate banter from harassment: Educating staff about different types of harassment to clarify when banter goes too far; Providing extra training to managers and HR to allow them to spot harassment and act accordingly; Maintaining policies/procedures which help victims and educate perpetrators.

•

Employers must be proactive to prevent harassment becoming part of a normal work culture and to empower employees to speak up and be heard.

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C O L U M N

ASK ROGER * ROGER HICKMAN'S

EACH MONTH ROGER HICKMAN, CHEF-PROPRIETOR OF THE AWARD-WINNING ROGER HICKMAN’S RESTAURANT IN NORWICH, SHARES HIS TOP KITCHEN TIPS AND ANSWERS YOUR QUESTIONS ON ALL THINGS CULINARY

www.rogerhickmansrestaurant.com

ROGER HICKMAN

VISIT

What knives do you use in your kitchen – and what tips do you have for keeping knives in good condition? I generally use I.O.Shen knives at work, but these are very expensive, professional knives, and are only for the well-heeled and/or the very serious home cook. One step down from them, and good amateur enthusiasts' knives, are Wusthof; if you are want to spend a little less, then Victorinox is a good bet. Always go for a knife which is forged in one piece. Everyone’s hands are different, so always try a knife for weight and balance in the shop – it certainly isn’t a one-sizefits-all. A common mistake is to buy knives that are too big for your hands. You will need a cook’s knife, a pairing knife, a boning knife, a fish filleting knife, a serrated bread knife and a carving knife – those six will be sufficient for almost every kitchen situation. Never put good knives in the dishwasher, because they will knock

MUSSELS IN STOUT INGREDIENTS 2kg of mussels; 1tbsp of rapeseed oil; 1 leek; 3 banana shallots; 500ml of stout; a splash of cream; the juice of 1 lime; a handful of flat leaf parsley, finely chopped

against other items and become blunt. And always keep your knives sharp; not only will a blunt knife not cut as well, it is actually more dangerous (because it is likely to bounce off and be difficult to control). I have my knives sharpened regularly by Norfolk Sharp (www. norfolksharp.com), who also offer domestic knife sharpening. What chocolate would you recommend cooking with? Whilst we all have our favourite chocolate to nibble on, in the kitchen you want to be using cooking chocolate, which has much less sugar, and none of the other added ingredients such as emulsifiers and vegetable fat which give eating chocolate extra shelf life. Ideally you are looking for a decent percentage of cocoa, but not so high that your dishes end up bitter. For dark chocolate desserts I recommend going for 70 per cent, and for milk chocolate 55 per cent. Good brands to go for include Valrhona, Cocoa Berry and Callebaut. A great website where you can buy chocolate from many of the top makers is www.cocoarunners.com. This month’s top ingredient: There are just three more months with an ‘R’ in them left to enjoy one of Norfolk’s tastiest delicacies: mussels. Cooking them is so simple, and yet they lend themselves to so many different flavours – you can cook them in wine, cider, beer and even stout, as well as adding flavourings as diverse as blue cheese or Thai curry paste. They also make a delicious soup, and my recipe incorporates Norfolk saffron, grown just a few miles from the Brancaster mussel beds.

METHOD Clean the mussels, pulling out the beards, removing any barnacles, and making sure they are closed. Give any that are open a sharp tap with the back of a knife; any that do not close should be discarded. Put the mussels into a dry container; immersing them in fresh water will drown them. Chop the leek and the shallots into fine dice. Heat the oil in a pan over a low to medium heat, and soften the leeks and shallots – you are looking for them to be translucent, not coloured. Now turn up the heat, and put in the mussels, followed by the stout. Put the lid on and leave for five minutes. Remove the mussels, discarding any that have not opened. Reduce the cooking liquor by a half, and then add the cream, and return the mussels to the pan. Squeeze in the lime juice, and scatter over the flat leaf parsley. Serve with brown bread made with black treacle.

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

Weddings & Events at The Black Horse Our passionate and dedicated team offer wedding and event consultancy, catering, private bars, decorating and anything else to make your special day perfect! We will design a bespoke package to suit you for the venue of your choice, be that our wonderful 18th century city centre pub, or anywhere else you have in mind.

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FASHION FORWARD JUST LIKE YOUR WARDROBE, FOOD FOLLOWS FASHIONS AND WEDDINGS ARE A PERFECT PLACE TO SHOWCASE THE LATEST TRENDS. BUT WHAT ARE THEY IN 2018?

PLANNING YOUR WEDDING BREAKFAST? Believe us, guests expect a bit more than chicken chasseur and profiteroles these days! We’ve trawled through the fashion and foodie mags and websites to see what the latest trends are and present them here. And the good news is - none of them are too wacky, rather there’s an accent on local, seasonal food, served in a relaxed atmosphere.

W E D D I N G S

BRUNCH

Okay, so the meal itself is usually called the Wedding Breakfast, regardless of the time of day, but serving brunch is set to be big news. Think freshly-made pancakes, muffins, all manner of posh scrambled eggs, waffles and even, our favourite, French toast. You can’t go wrong, can you? Lashings of Earl Grey tea and Buck’s Fizz complete the picture

COMFORT FOOD

Again, a real crowd-pleasing option and one suitable for all ages. Bangers and mash take on a different look when they are artisan sausages, maybe with a hint of locally produced gin? Or how about gourmet burgers and homemade sourdough buns, fried free-range chicken and hand cut chips - you can see where we are going!

FRESH & LOCAL

People want to see local produce championed. They prefer seasonal and fresh so do go for asparagus in the spring, strawberries in June and so on. Think Blythburgh Pork, Cromer crabs and hedgerow favourites in the autumn. The farm to fork concept is a must!

EXTRA IDEAS

Craft beers on tap; picnic hampers - one per table, filled with childhood favourites like Scotch eggs, finger sarnies and bottles of ginger beer; edible flowers - a great finishing touch; a bubble bar - enough said!

COCKTAILS

The glass of fizz on arrival is being replaced by a craft cocktail or mocktail, made with fresh herbs and foraged hedgerow goodies. Think rhubarb infused vodka, homemade elderflower cordial and more.

DESSERTS

The dessert table is taking centre stage. And the more choice the better - couples are offering mini doughnuts, macarons, brownies, cupcakes and all flavours of ice cream known to man! People are mix and matching what they choose, and will almost certainly have second helpings!

WEDDING CAKES

Many brides do still prefer traditional tiered cakes, with frosted icing, but boy are there alternatives. Towers of cheese, pork pie versions and, rumour has it, burger cakes are an option. No thanks!

FOOD & DRINK TRUCKS & VANS

These allow you so much choice - whether you want a seafood bar, a gin wagon, or a good old fish and chip van, it is all possible. They are great fun and mean that you don’t have to stop partying. Many newlyweds are forsaking a typical sitdown formal meal in favour of this ‘help yourself’ option.

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Chef's World -

C O L U M N

CHOOSE LOCAL

ANDREW JONES

Chef patron Andrew Jones of Farmyard in Norwich explains the wider benefits of eating at your local independent restaurant

VISIT

www.farmyardrestaurant.com

WANT TO TAKE a break from banging on about myself and highlight the importance of supporting independent restaurants. I was saddened by the recent closure of Woolf and Bird on Exchange Street and The Reindeer on Dereham Road, both in Norwich. This not only means there are two fewer places to choose from in Norwich, but it is part of a wider trend of independents giving way to branded outlets that should concern us all. If we value creativity, personality and diversity in our local restaurants and a healthy local economy we must support businesses like these. Both Woolf and Bird, which only opened in March 2017 and served addictively tasty free-range fried chicken, and The Reindeer, which had been in business for five years serving top notch gastro-pub-grub, cited tough trading conditions. Whilst places like this are run by passionate people who love what they do, business is business and bills need to be paid. Independents don’t have deep pockets to ride out the bad times and are more susceptible to economic wobbles than large brands. Local restaurants are deeply rooted in their communities and their closures have broad repercussions. It’s not just jobs and skills that are lost but the local suppliers they support suffer too. Large national brands maintain their profit margins by negotiating contracts with national suppliers and some big franchises have CHOOSE supply chains that stretch globally. Revenues and profits are also ‘exported’, either to head offices elsewhere or offshore. The prosperity they generate does little good locally.

The vast majority of independent restaurants are owned and invested in locally so incomes are reinvested in the local economy, further supporting employment and generating growth. Independents also tend to be more creative and dynamic than brands. The larger the organisation the slower it moves; the reason chain restaurants are so keen to promote their ‘New Seasonal Menu’ every six months is because it takes them that long to focus group, develop, cost and streamline a menu. Single site restaurants can move more quickly, take a few more risks and offer diners something unique, truly seasonal and made with love. This skills growth is also vital for a vibrant dining scene. The longer-term issue is that, as independents close, these sites get snapped up by branded outlets. Brands take long leases and have the financial backing to see them through. Brands are able to pay higher rents to secure good sites, and subsequent rent inflation then prices out the remaining independents. New start-ups are unable to secure prime sites and the end result is that the city centre becomes deserted by locally owned businesses and populated by the same generic brands as everywhere else. I don’t want to sound too worthy here, but if you value a thriving restaurant scene in Norfolk, proudly serving delicious local produce, then vote with your wallets, choose independent restaurants and support local farmers and producers. Otherwise all we will have is McStarbucks to choose from. • You can also keep upto-date with Andrew via his monthly newsletter - subscribe online

" VOTE with your WALLE TS, ent independ

RESTAURANTS...

oth erwise ALL WE wi ll have is

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Mc Starbucks to C HOOSE from "

Spice up your Life -

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WE ALL LOVE GOING OUT FOR A CURRY AND SARAH HARDY IS BECOMING QUITE A REGULAR AT THE TAMARIND NEAR ACLE

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OMETIMES A CURRY just hits the spot, doesn’t it? And I don’t mean after several pints of beer, either! I have to admit to finding many of the area’s Indian restaurants a bit lacking; many seem to serve brownish mush, regardless of what you order. But the Tamarind is a real find tucked away in The Broads in Blofield Heath, near Acle. It was a former pub, The Two Friends, but was converted to a high end Indian restaurant in 2013, and the owner, Giyash Miah, hasn’t looked back. It’s a biggish place, with plenty of room, so tables are not squashed in, and has a light and airy feel throughout. There are no swirly carpets or any sign of flock wallpaper, but rather subtle lighting and various traditional Indian artefacts on display. Staff are immediately welcoming and very friendly. I took my fussy teenage daughter one evening and they got her trying a few dishes which was no mean achievement, I can assure you.

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PICTURES BY PETE HUGGINS

The cuisine is Indian/Bangladeshi and there’s an extensive menu, with firm favourites mingling with newer delights. So you can expect your prawn puris, samosas, biryanis and passandas. But the Tamarind specials can’t help but catch your eye. They include shahi raan, lamb shanks slow cooked with plenty of spices, and Beguni sea bass, served on sautéed aubergine. Dishes are beautifully presented, and generous in size. Much use is made of fresh herbs and spices, and flavours are delicate. Expect to pay about a fiver for starters and £9 and upwards for a main. We always start with a good few crunchy poppadoms, served with a choice of six different chutneys and dips, from mango to tamarind, that latter being perhaps an acquired taste. Then it is straight into starters. I enjoy their tempura prawns, gently deep fried and served with salad and a couple of dips. They are not too heavy and a good way to kick off supper! Himself had his old favourite onion bhajis - and

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enjoyed dunking them into various chutneys still on the table. They were good and chunky, and much enjoyed. For my main, I selected chicken shashlik and, I have to admit, I wasnâ&#x20AC;&#x2122;t too sure exactly what it was. But sometimes in life, you just have to go for it! It turned out to be tender pieces of chicken marinated in yoghurt, ginger and herbs, cooked in a tandoor oven and served on a sizzling iron platter. Served with chutneys and salad, it is a lovely dish - fragrant but not too overpowering. My husband had another of his favourites, a prawn pathia, a hot, sweet and sour dish with plenty of tomatoes and peppers, which again received praise. The restaurant offers a good selection of side dishes and it is easy to over order as they all sound so lovely spinach and potatoes, lentils with garlic, mushrooms bhajis and more. We showed rather untypical restraint and just tried Bombay Aloo (spicy potatoes) which was delicious. And we shared a chilli naan bread and a portion of plain rice - next time I fancy the coconut rice. The Tamarind has a good wine list but I always prefer beer with Indian food. Nothing slips down quite as nicely as a Kingfisher or a Cobra - they also serve Tiger. It must be said that puddings are perhaps not why you go for an Indian supper so we usually skip them, maybe just having a coffee or herbal tea to round things off. But there is a fine selection of treats on offer should you feel like a slice of Key Lime pie! Overall, this is a great find, and is justifiably popular so do book. There is also plenty of parking and a takeaway service.

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WORTH HEADING OUT FOR

THE SARACEN’S HEAD, IN WOLTERTON, IN NORTH NORFOLK, CERTAINLY KNOWS HOW TO MAKE THE MOST OF THE COUNTY’S BOUNTY, AND IS THE PERFECT PLACE FOR A COSY END OF WEEK DINNER, SAYS EMMA OUTTEN

OU KNOW HOW IT IS when it’s the middle of winter. It might be the end of a busy week, and time to wine and dine, but the last thing you might feel like doing is driving out into the middle of the countryside to find somewhere to eat. However, if you’ve got a good sense of direction, I promise you that a trip out to the Saracen’s Head in Wolterton, near Erpingham, in turn near Aylsham, is worth the effort. You just need to be able to find it first! The Georgian inn dates back to 1806, after architect GS Repton decided to design the inn in the style of a Tuscan farmhouse, as you do (but then again this was the time of the Grand Tour and the exposure to all the European

architectural influences that would have afforded). On entering, there’s something extremely warm and welcoming about the place, not least because owner Tim Elwes, and the rest of the team for that matter, are so very friendly! And, once in the bar area, the red hues of the décor and the burning fires further warmed the senses – it was the perfect tonic on a cold winter’s night. In fact, I would go as far to say that there’s something positively womb-like about it! There was a really nice buzz about the place, thanks to the county set clientele and the Londoners who had come up to stay the night in one of the rooms. Head chef, Mark Sayers, is one of those featured in the Norfolk Table, One County Twenty Chefs (with his recipe for roast cannon of Wolterton lamb with wild garlic dauphinoise potatoes) and his ever changing seasonal menu

For mains, I went for the roasted cauliflower with grilled halloumi, on a tahini, harissa and honey dressing (£13.50). I really liked the dressing which had a nice bit of spice about it. The preserved lemons were a nice touch – although I did mistake one for a new potato at first (bringing new meaning to the expression sucking a lemon). My partner had found it difficult to decide between the wild duck breast and the slow roast pork belly but settled for the latter (£15), which came with mashed potatoes plus a chorizo, white bean and tomato stew. He appreciated the Mediterranean flavours of the stew and the pork proved to be quite a bellyful for him. As a result, we decided to share a dessert, which are all priced at £6.50 (with the exception of the Norfolk (and other English) cheeses, which are priced at £8). We wanted something quite light and refreshing, to counterbalance my cheesy savoury courses, and went for vanilla panna cotta, with strawberry sorbet, boozy cherries, and a hazelnut oat crumb. The cherries were suitably sozzled. Then it was time to drive the half an hour or so back to Norwich feeling suitably sated and positively heart-warmed by that cosy welcome.

is written up on the blackboard, which we had a good peruse of whilst supping a half of Woodforde’s Wherry and Bure Gold. And, let’s be clear at the outset, the Saracen’s Head makes the most of our county’s bounty, working with local producers to offer the very best of Norfolk across the seasons. Beef comes from Emily Bambridge in Blickling; lamb from Gareth Daniels in Barningham Green; smoked fish from Simon Letzer in Brancaster; shiitake mushrooms from Woodfruits, Corpusty; milk and cream from Norton’s Dairy, Frettenham; crab and lobster from Robert Dennis in Overstrand; and hens’ eggs from Mary Wilcox in Erpingham. The starters included Brancaster smoked salmon and smoked Heacham eel, but it was the creamy celery and Binham Blue cheese soup (at £5.50) which caught my eye, whereas my partner went for Norfolk mussels with garlic, shallots, parsley, white wine and cream (£8). My soup was, indeed, really creamy and came accompanied with bread and butter. My partner thoroughly enjoyed picking through his bowl of mussels, which were in an equally creamy sauce. The wine list at the Saracen’s Head is supplied by Adnams and I opted for a glass of Casa Rivas Rosé, from Central Valley, Chile, (£4.50 for 175ml), as I couldn’t fail to be tempted by its description of ‘wildly fruity’.

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D E A R D I A R Y WANT TO KNOW WHO NORFOLKâ&#x20AC;&#x2122;S BEST FOODIE BLOGGERS ARE, WHEN IT COMES TO CHRONICLING THEIR LOVE OF FOOD AND DRINK? LOOK NO FURTHER THAN OUR GUIDE TO THE SOCIAL MEDIA MOVERS AND SHAKERS, SAYS EMMA OUTTEN

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LA SCARPETTA

Gabriella Owen writes Italian food and travel blog La Scarpetta. Although the primary school teacher is based in Norwich, her roots are firmly grounded in Southern Italy - her mother is from Puglia and Gabriella regularly visits throughout the year. The title of her blog is the name given to when you mop up the sauce on your plate after enjoying your meal: it literally translates to ‘little shoe’ – like a little shoe dancing around your plate! Her passions also include food education and supporting local food producers in her area, and she loves to discover new, independent food outlets in Norfolk. Blog: www.lascarpettablog.co.uk Twitter: @LaScarpettaBlog Typical tweet: I’ve eaten Parmigiana for almost every meal for the last 3 days and so far I have 0 regrets or any intentions of stopping. Instagram: lascarpettablog

LOVE NORWICH FOOD

THE FRAGRANT VAGRANT

d Michael Colman is an avi m, eha Der from r gge food blo who is currently living in gging London and started blo bar. His the for ng dyi stu ilst wh s which remind him aim is to recreate recipe pse into the life of glim a r offe of home and in the big city! a small town country boy food blog as a a rted sta he t He says tha ella Lawson Nig of t type of therapy, ‘a sor full of recipes, It’s ir’. affa es Jon get meets Brid cks and all sna g, kin ‘ba including a section on recent recipe st mo his and y’, ght things nau lt loaf. is for a honey and oat spe grant.wordpress.com Blog: www.afragrantva precious. Under are off ys Da g: Typical blo to be trifled y the no circumstances are They require so. re mo n eve off with. Weeks ieve the ach to er military precision in ord scientists’ d ma en we bet e anc perfect bal entation, staying levels of culinary experim ging on bin a sof the on in curled up ually going act and Australian Masterchef things. new er cov dis to rld wo out into the n lma nco Instagram: michaeljoh

MORE BLOGGERS OVERLEAF

Zena Leech-Calton celebrates all things food in the fine city on her website Love Norwich Food. As well as the blog, there’s also a collection of recipes and a Norwich food directory, which lists the whole of Norwich’s food scene including street vendors and local food suppliers. And, outside of the virtual world, the chef offers cookery classes in the beautiful setting of Lodge Farm, Bawburgh as well as guided walking tours of the city centre during the week, enjoying copious amounts of local goodies over three miles in three hours. Blog: www.lovenorwichfood.co.uk Typical blog: Wagamama – My 25 years of Udon Twitter: @FoodNorwich Instagram: love_norwich_food

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Leah Larwood writes about soul food, quirky travel and holistic health in her alternative lifestyle blog Roots and Toots. Five years ago she walked away from a board directorship in a multi-award winning communications agency in Soho in search of a more fulfilling existence , and now she lives in Norfolk. Her blog is all about food that’s good for the soul; independent travel (although she’s also a backyard blogger who’s just as happy featuring local produce and things to do in her home county); and wellb eing, which has become increasingly important to her. Blog: www.rootsandtoots.com Typical blog: The Ultimate Foodie Staycation in Norfolk – a chapter from a coffee table book I wrote Twitter: @RootsandToots Instagram: rootsandtootsblog Facebook: rootsandtootsblog

EAT NORFO

NORWICH FOODIES

Norwich Foodies feature food images of home cooked their alongside showcasing eries. experiences in local eat (who The pair of gastronomes be can ) ous nym ano shall remain Facebook and tter Twi , ram tag found on Ins ependent and sharing supporting all things ind have featured a variety y The s. new local foodie ch, from steamed rwi of what’s on offer in No t through to the righ t rke Ma ch rwi buns on No Benedicts. Their at nu eight course tasting me as far and wide red sha n bee e foodie tips hav as Japan. dies Twitter: @NorwichFoo en’t experienced hav you If : Typical tweet must #authentic you @hagglenorwich yet, orwich #n e sin cui ern #middleeast es Instagram: norwichfoodi es Facebook: norwichfoodi

K Stuart Buck lives in North Norfolk and and cook (a is a father, hu lthough not sband, plas necessarily is that he ap terer in that orde peared on M r!). His claim asterChef 10 Norfolk eigh to fame years ago, be t years ago, and he has fore moving His food he since cooked to roes are Rose at Wiveton of whom ar G ra y, Ru th Hall Café. e reflected in Rogers and and Italian fo Fergus Hen his cooking. od, as well as derson, all Stuart is hu using the fin cook using gely influen est products the Italian pr ced by Italy inciples of si Norfolk has mplicity, seas to offer, and tries to onality and Blog: www flavour. .mrbuckeat s.blogspot.c Typical Inst om; Twitter: agram post @mrbuckeat : pan fried co tops. And an s; Instagram d with roas ungodly am : eatnorfolk ted Romanes ount of butt #instafood co, leeks an er #food # #foodpics. d sprout fish #cod # cooking #no rfolk

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THE LITTLE PINK KITCHEN

Tracy Macheta from Southrepps, near Cromer, might be an HR Manager by profession by day, but her real passion is preparing food, eating food and writing abou t food – expect lots of posts about Norfolk food producers, restaurants and farm ers’ markets. She is also the Norfolk Edito r of the Great Food Club, which celebrates independent food producers arou nd the UK. Having become a Slimming World Consultant (running a group in Mundesley), she writes about heal thier food options, but, although she’s lost seven and a half stone over the last two and half years, her interest in food remains. Blog: www.thelittlepinkkitchen.co m Latest blog: The Sitting Room – Retro Charm in Sheringham Twitter: @TheLittlePK Facebook: TheLittlePinkKitchen

HOLT THE HEART OF

WITH THE RELAUNCH OF THE AWARD-WINNING FOOD HALL AT BAKERS & LARNERS NEXT MONTH, EMMA OUTTEN HEADS TO HOLT TO MEET MANAGING DIRECTOR, MICHAEL BAKER

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" ...more than

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Michael Baker -

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IN A CORNER of the wine cellar at Bakers & Larners of Holt, which dates all the way back to the 17th century, Michael Baker is locating a 19th century bottle of Madeira. ‘It’s indicative of the breadth of wines and spirits on offer at the department store that it has stood the test of time,’ says the managing director. ‘We’ve got more than 2000 square feet of wine cellar, housing everything from the 1894 Madeira at nearly £1400 a bottle, to an everyday wine at £8.99 a bottle.’ Mr Baker has been the man in charge at Bakers & Larners for more than 40 years. Sitting in the store’s Number 10 Restaurant, the Norfolk born and bred businessman recalls: ‘I was born and brought up on a farm over at West Beckham, where we had a sizeable market garden - we used to grow anything from Brussel sprouts to carnations.’ The Gresham’s School pupil had gone off to university to study chemical engineering, and then worked as a chartered chemical engineer, but ended up returning in 1973. ‘The opportunity arose to come back to the family business, which in those days was an old fashioned ironmongers shop,’ says Mr Baker. Back then, the CT Baker business had 17 staff (whereas nowadays it’s just short of 300). ‘The business had been through a number of ups and downs over its 200-year history. I suppose my initial vision was to get back to some of our former glory.’ A series of renovations and acquisitions followed, including the purchasing of the Larners property in 1977 and then clothing retailer Betty’s of Holt in 2003. The result is a rather exceptional department store with an award-winning Food Hall, which has been described as the Fortnum and Mason of East Anglia. Walking through MICHAEL BAKER

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the hall, Mr Baker picks up a bottle of premium Italian extra virgin olive oil which costs nearly £9. It’s new to the store and customers keep coming back for more. ‘There’s very much a market for good quality stuff,’ says Mr Baker, although he adds: ‘One might think, because we have upmarket food here, we only have upmarket people here,’ but he adds: ‘We sell good quality cheese to people who don’t have very much money.’ The Food Hall underwent a major renovation in 2008, and that same year the Cheese Counter won the National Dairy Crest Cheese Retailer Award. Did Mr Baker have a favourite cheese? ‘Quicke’s Mature Cheddar, quickly followed by Colston Bassett Stilton and, just to show I’m not totally anti-European, Brie de Meaux,’ jokes the UK Independence Party County Councillor, who is wearing a Union Jack bow-tie. In fact, the deli offers more than 100 varieties of local (Mrs Temple’s Binham Blue, for example), British and continental cheeses. Around the time of the deli renovation, Mr Baker was presented with an opportunity to acquire Budgens of Holt. The supermarket, which was refurbished and extended in 2011, happens to be the biggest Budgens in the UK. And under Mr Baker’s direction, it’s a very different supermarket. Clearly inspired by the fact that his family used to run two fruit and veg shops, in Sheringham and Cromer, he says: ‘I couldn’t walk into Budgens every day and see supermarket fixtures with fruit and vegetables on, so if you go in there you’ll see that they are on purposemade timber counters.’

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THE WELLS CRAB HOUSE SEAFOOD RESTAURANT

Winter food service times: Monday: 6.30-8pm; Tuesday to Saturday: 12-2pm & 6.30-8.30pm; Sunday Lunch: 12.30-2.30pm You are always best to make a booking. Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk

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Michael Baker -

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MRS TEMPLE'S BINHAM BLUE CHEESE

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The acquisition of Budgens of Aylsham then came about in 2013. ‘Because that’s far enough away from Holt, it is a cross between the Budgens here and the Bakers & Larners Food Hall,’ explains Mr Baker. Nowadays, there are nearly 30 local suppliers in Budgens of Holt, alone, ‘keeping food miles to a minimum and freshness to a maximum,’ he comments. Every year, both Budgens hold a local suppliers’ dinner and award ceremony at the Feathers Hotel. And there’s an equally strong local flavour back at Bakers and Larners. For example, it is a proud stockist of Winbirri Wines. ‘We’ve been dealing with Lee Dyer since before Winbirri Wines became a business,’ says Mr Baker. ‘We stock the Bacchus, of course, but we also stock his nine other wines, which we’ve always stocked. It’s not a question of jumping on the bandwagon - we were there before the bandwagon even happened.’ Does he have a favourite wine? ‘My favourite is, I suppose, the old style Rioja. I also like Chateau Musar from the Lebanon. We stock about three or four vintages of it and I have four or five vintages at home in my wine cellar.’ How does his cellar, at home in West Beckham, compare to the one here in Holt? It’s about 500 square feet, so it’s sizeable.’ Reflecting on his career change, he says: ‘It’s not difficult - anyone could have done it. Retailing is common sense. You have to identify your market and go for it.’

He praises his staff for, first and foremost, the service they provide: ‘They know what customers want.’ But he adds: ‘The whole time we’ve got to keep looking at new things.’ So this month, the builders are in. Mr Baker explains: ‘We’ve decided the Food Hall needs an update again, so we’re putting in a new floor, new ceiling, new lighting, new heating and new air conditioning.’ Moreover, the fine wine department is being refitted, complete with a state-of-the-art, eight-bottle wine dispenser. ‘Oh, I nearly forgot,’ concludes Mr Baker, ‘we are putting in a new department which we don’t have at the moment, which is a bakery and patisserie. Basically we are just reinforcing our position as the leading Food Hall in East Anglia.’

PICTURES BY KEVIN FOSTER

GAVIN FULCHER & TOM GINN

www.norwichporridge.com

The Norwich Porr idge Co.

S BUSINESS names go, Norwich Porridge certainly has a nice ring to it. And, unsurprisingly, it didn’t take co-founders Tom Ginn and Gavin Fulcher long to come up with it! As Tom recalls: ‘The conversation about what we’d call the company was a very quick one - Norwich Porridge are two words that go well together.’ They had registered the name back in 2015, although only launched The Norwich Porridge Co at the end of last year. ‘It’s very new to us and something neither of us had ever done before,’ says Tom. ‘My background is in hospitality - I used to be GM of Adnams Hotels - and now run a chef recruitment consultancy in Norwich.’ Gavin, meanwhile, is a

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decided to launch two flavours: Real Raspberry and Banana and Blueberry. Both are free of sugars, sweeteners and artificial flavourings.’ The Norwich Porridge pots are made lovingly in Norfolk, and are produced at Crush Foods, in Salle, after they approached Stephen Newham, a friend of a friend. Tom says: ‘We don’t say the ingredients are from Norfolk but we are as local as we can be, especially with the fruits.’ So expect British whole-grain gluten free oats, British skimmed milk powder, freeze dried whole fruits, chia seeds and ‘no artificial nonsense.’ The launch was helped along by having a pop up stall on Norwich Market. ‘It was great fun, we were down there every day and it went really well. Although part of me was nervous: wondering whether people would like

Tom explains: ‘We’ve done orders to places such as Melbourne and Berlin. One guy from New York has ordered twice now and has sent pictures of his kids eating it.’ Indeed, the bright yellow pots with the Norwich skyline in the bowl of oats (designed by Tom’s wife) are so photogenic they have caught the imagination of people on social media. ‘That’s really helped with the launch,’ says Tom. ‘I said to my wife, ‘would you buy groceries and post pics on Instagram?’ And yet that’s exactly what people are doing. ‘There was one on a bike in Amsterdam which I thought was fantastic.’

THE PORRIdGE FROM NORWICH START-UP FOOD BUSINESS, THE NORWICH PORRIDGE CO, IS HOPING TO MAKE A HEALTHY DIFFERENCE TO THE INHABITANTS OF OUR FINE CITY AND, INDEED, THE WORLD. CO-FOUNDER TOM GINN SPEAKS TO EMMA OUTTEN

sculptor who works in the film industry. Tom says of his co-founder: ‘I’ve known him since I was a child - Gavin was best man at my wedding. At the time of us setting up the company, we were both training to do the London Marathon and, both being quite busy, very quickly got tired of cooking porridge on the hob.’ Rather than resorting to instant porridge pots, or ‘dust-in-a-pot’ as they would describe it, they decided to make their own version, using oats, skimmed milk powder and freeze-dried fruits. Tom comments: ‘The common perception is that porridge is boring, but we disagree! ‘It then became clear that there was a gap in the market, so what started as a hobby turned into a business.’ There’s been trial and error on the way, with Tom saying: ‘The best bit was taste testing and getting the recipes right. We

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the porridge and think it was sweet enough.’ Winter has been the perfect time to launch the product: ‘I eat porridge all year round but you’ve got to be conscious of the fact that it’s a hot breakfast,’ notes Tom. However, market goers can still get hold of a pot via the Jakey le Bakey stall. Plus, Tom adds: ‘We’ve got about 10 stockists already.’ They include Cupcake and Co, Aroma, and The Surrey, all in Norwich; and, further afield, Creake Abbey, and Yare Valley Oils in Surlingham. And he adds: ‘We’ve got two stockists already in London.’ In fact, Tom has visions of The Norwich Porridge Co being a success story rather like the New Covent Garden Soup Co! The boxes of 12, which can be ordered online, are already travelling well, as

As for plans this year, Tom says: ‘We are going to grow the range because people like choice. Everything we’ve done so far has been due to feedback so we would welcome people to send in their recipe ideas.’ They are also planning to take Norwich Porridge on the road, to music festivals and food festivals around the UK. ‘And we are also thinking of developing a porridge bar - like a flapjack but without the syrup – for the summer. It doesn’t sound as though they are going to give up their day jobs anytime soon. ‘I’m going to keep doing what I do and Gavin is always going to be a sculptor – we are not looking to be millionaires. This is a passion of ours.’ It’s not for nothing that the hashtag for Norwich Porridge is #honestenergy. Tom signs off by saying: ‘Everything we do is about honest energy.’

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S LONG AGO as 200 - 900 BC, the Mayan Goddess of Chocolate, Ixcacao, was worshipped as a fertility goddess. AZTEC KING, Montezuma II used to drink 50 cups daily (even more when he had a date), and, with 4000 concubines, I imagine he needed it! Women, on the other hand, were not allowed to drink cocoa. IN THE 16TH CENTURY, people were so wild about chocolate that the Catholic Church had to investigate whether or not it was sinful to overindulge in the drink, and if it was acceptable to imbibe it during fasting days – during Lent, for example. Clerics condemned chocolate as sinful and thought it was an aphrodisiac and could cause promiscuous sexual activity in normally upright people. IN FRANCE, Madame de Sevigne wrote about enormous chocolate consumption throughout the court at Versailles in 1671; Louis IV drank it daily and Madame du Barry was said to use chocolate mixed with amber to stimulate her lovers.

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THE FOOD OF LOVE MADAME DEROUBAIX OF EAST ANGLIAN-BASED CHOCOLATE TASTING CLUB, LE CLUB DE CACAO, EXPLAINS THE MANY REASONS WHY CHOCOLATE IS LINKED WITH LOVE AND ROMANCE THIS VALENTINE’S DAY, take a step back in history as we travel through time to discover we aren’t the only ones in love with chocolate:

GIACOMO CASANOVA, the world’s most famous lover, also had the secret weapon of chocolate. He savoured it before every romantic escapade, even drinking a mug of rich cocoa right before love making. RICHARD CADBURY is said to have been one of the first chocolate makers who had the idea of linking chocolate treats to Valentine’s Day. He was an artist as well as a businessman, and his company launched decorated boxes of chocolates to be given as gifts on February 14, with the suggestion of saving the boxes as a place to store secret love letters. FROM THE EARLIEST DAYS of ‘talkies’, chocolate has been cast as the go-to symbol of seduction. Jean Harlow’s performance in the 1933 film Dinner at Eight forever linked chocolate to decadent indulgence. Draped in satin and sequins, she lounges in bed on a heartshaped pillow, and - as a finishing touch - suggestively nibbles her way through a giant box of chocolates.

me a d Ma ubaix o Der

THE SCIENCE BIT CHOCOLATE is a complex material possessing numerous compounds that act upon the brain, producing a sense of delight that no other substance can replicate. Chocolate is surprisingly good for health, especially for the heart. CHOCOLATE gets right to the heart of sexual pleasure by increasing the brain’s level of serotonin, the feel-good brain chemical. Serotonin plays a major role in positive mood, emotional health, proper sleep and balanced appetite,

contributing to numerous behavioural and physiological functions. PROBABLY THE MOST influential love compound in chocolate is PEA, phenethylamine. This chemical, which occurs in chocolate in small quantities, stimulates the nervous system and triggers the release of pleasurable opium-like compounds known as endorphins. PEA also potentiates the activity of dopamine, a neurochemical directly associated with sexual arousal

and pleasure. PEA acts as a potent antidepressant in both sexes and rises during periods of romance. The giddy, restless feelings that occur when we are in love are due to a great extent to PEA, which significantly increases in the brain at that time, and when we achieve orgasm. Some scientists dismiss this notion, claiming that the PEA in chocolate is metabolized too quickly to produce a significant moodaltering effect, but others disagree. Why else would chocolate be so inextricably intertwined with love and romance?

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INGREDIENTS 375g of 70 per cent dark chocolate (250g for melting and 125g for stirring through); 250g of unsalted butter; 5 large eggs; 440g of light soft brown sugar; 1tsp of vanilla bean paste; 150g of plain flour; 1/2tsp of baking powder; 25g of sifted cocoa; 1/2tsp of sea salt A quick note on chocolate - I use pistolles (posh chocolate buttons, that melt brilliantly). Slabs work as well but need chopping.

ULTIMATE INDULGENCE

LUCY BARTLETT OF INGREDIENTS FOR COOKS OFFERS US HER PERFECT CHOCOLATE BROWNIES

I take CHOCOLATE BROWNIES very seriously and this recipe is a real pleaser whether it is for grown ups or children, in slabs or morsels INGREDIENTS FOR COOKS is a family-run Suffolk-based business which supplies a wide variety of ingredients for both home and professional cooks. Visit www.ingredientsforcooks.co.uk

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METHOD This recipe works in a variety of sizes - a 23x32cm classic brownie tin or 23cm square tin are what I tend to use. 1. Start by lining your chosen tin and preheating the oven to 160Â°C 2. In a saucepan over a very low heat, melt the butter and 250g of chocolate together, stirring until glossy and smooth 3. In a bowl beat (using an electric or handheld mixer) the eggs, sugar and vanilla bean paste for a couple of minutes. Then sift in the flour, baking powder, cocoa powder and salt 4. Slowly pour in the melted chocolate and butter and fold together. Finally fold in 125g of pistolles/chopped dark chocolate 5. Scrape the mixture into the prepared tin and bake for 35 minutes 6. After 35 minutes, remove from the oven and give the tin a little shake - you are aiming for a gentle wobble in the middle (if you feel it is too wobbly turn off the oven and leave the brownie in for a further 10 minutes). Allow the brownie to cool in the tin. To make cutting easier, I refrigerate the brownie until cold before cutting. This makes 16 slabs or 32 small squares and will keep in a tin for up to a week. They also freeze brilliantly and are perfect for batch baking

Buffalmo -

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PICTURES BY KEIRON TOVELL

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KEIRON TOVELL PICTURES A HERD OF WATER BUFFALO, WHICH MAKE ITS HOME ON THE SANDRINGHAM ESTATE, IN HIS LATEST PHOTO ESSAY www.feastnorfolkmagazine.co.uk

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HEY ARE usually spotted in the rice fields of Asia but now you can see water buffalo, with their distinctive curved horns, in the West Norfolk countryside. Just two years ago Norfolk butcher David Prior decided to keep a handful of water buffalo, almost as an experiment to see if there was any demand for their meat. The response from customers at his Dersingham, near King’s Lynn, shop was such that he has continued to grow the herd and now also sells their meat at Creake Abbey, where he also runs the butchery counter. He says: ‘It is a lean meat - they only carry fat on their backs, and is popular for steaks, burgers and more. ‘The buffalo are very low maintenance. At the moment, I visit them daily to feed them and, in the summer, they just eat grass. And they’ve all got different personalities - some don’t give you the time of day and others like a fuss.’

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David is the fourth generation of the family butcher company, EH Prior, which began in Kingâ&#x20AC;&#x2122;s Lynn in 1930, and his shops sell a wide variety of meat, including Iron Age pigs from nearby Blackborough End. Much is farmed locally and he is passionate about high quality meats, and animal welfare.

VISIT

www.ehpriorandsons.co.uk

www.feastnorfolkmagazine.co.uk

Who are you and where do you work? I’m Jason Mitchell, better known as Mitch, and am chef proprietor at the Langham Blue Bell – a 16th century pub on the North Norfolk coast.

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Bell

How long have you been there? The pub has been open a year now, and I’m enjoying being my own boss and am amazed at how successful it’s been so far – all thanks to great local support.

VISIT

www.langhambluebell.co.uk

Where were you before? Before taking on the Blue Bell, I spent the last nine years at the highly regarded Dabbling Duck in Great Massingham, near Fakenham.

MY LIFE ON A PLATE

JASON MITCHELL, otherwise known as Mitch, is the chef proprietor at the Langham Blue Bell in North Norfolk. Here he explains how his favourite thing is foraging with his three kids

Who has inspired you? My inspiration came from when I first started in catering, as a pot washer, watching all the chefs create consistently great dishes in such a fast paced and highpressured environment. If I’m ever asked about inspirational books it has to be Essence, by David Everitt-Matthias. His dedication to and knowledge of foraged ingredients is admirable.

Where did you train? I started my career at Titchwell Manor aged 17, just looking to earn some money to buy a car, but fell in love with the buzz of catering and decided to further expand my knowledge by working at the White Horse in Brancaster, under the creative eye of esteemed chef and good friend, Ben Handley. I then moved onto The Gin Trap in Ringstead, and Kings Head in Bircham, before taking on my first role of Head Chef at the Queens Head in Nassington, near Peterborough.

What is your favourite ingredient? I don’t really have one favourite ingredient but I do love all the local shellfish and sea vegetables from along the North Norfolk coast, particularly Brancaster, as it’s what I was brought up on, living literally a stone’s throw from the beach there. I love using mussels they are so versatile and faff free - with such fantastic natural taste you only need to add a few simple ingredients to get a great dish. Got a favourite gadget? I’ve been asked this question before and my answer is always the same - simply a probe and a timer. You don’t need fancy gadgets to create a fantastic dish.

JASON MITCHELL (LEFT)

What is your signature dish? I don’t have a particular signature dish but I love using game at this time of year as there is a lot around, and it’s great to give a purpose to all the birds shot for sport. I have on, at the moment, a ballotine of local pheasant, with leek stuffing, porridge oat risotto, chargrilled baby leeks, pontack (elderberry) sauce and spiced jus. What do you like to do when you’re not cooking? I love getting out and about in the countryside with my three kids: 13, 9 and 18 months. My boy loves mountain biking, too. My favourite thing is teaching the kids about foraged food, and then taking it home and cooking with it. We recently made a hawthorn ketchup and a damson gin – though that’s not for the kids!

What would you be doing if you weren’t a chef? I like the thought of being a small holder and seeing the hard work and dedication that goes into producing the good quality food that I use. What’s your foodie prediction for the year ahead? I think there will be a shift towards gluten free food being the norm, rather than a dish that needs to be adapted. Here at the Blue Bell we are already moving towards this, and anywhere a gluten free replacement is as good, or even better, than its alternative, we will make a conscious effort to use it.

RECIPE OVERLEAF

Where do you like to eat out in the region? It’s hard to pick as we’re spoilt for choice on the North Norfolk coast. I love the Duck Inn at Stanhoe, Shucks or Titchwell Manor, just to name a few. I hear the Langham Blue Bell isn’t bad either!

T (FATH ER ) ST EV E BR ET

White House Farm

OUR NEXT FARMERS’ MARKET IS ON FEBRUARY 17. ENTRY AND PARKING ARE FREE

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VEG OUT

CHARLOTTE GURNEY OF WHITE HOUSE FARM NEAR NORWICH TELLS US ABOUT THE NEW VEG SHED AT THE FAMILY FARM

Just one comment from a customer at our Christmas Market 2017:

'We hadn 't seen such a luscious display of veg in years - we came home with loads!'

Customers will be able to talk to the family behind the farming and really know more about what's in season and what's growing well. They will be launching their veg shed at this month's Farmers’ Market on Saturday, February 17 in our courtyard. Regular customers can watch it going up from the comfort of the cafe. Typically February would have been 'hungry month' in bygone years, with the winter crops drying out and the spring crop not yet ready, but fortunately that won't be the case at White House Farm. We'll have the freshest cauliflowers, sprouting broccoli, cabbages, leeks, kale, cavolo nero and kalettes around! As you know, we're passionate about connecting our regulars with the county's great producers, both in the butchery and across the shop, so this is a step closer helping customers enjoy a great array of fresh veg as you would in markets on the continent. Besides, where else can you park for free and find such a range without going into the city? I think it's worth firing up the blender and committing to a healthier way of life and, as Hugh Fearnley Whittingstall says, that way there's less space for the less nutritious naughties after your main meal! • Customers attending the market will receive a 10 per cent voucher with their purchase to use on veg in March.

EW YEAR, NEW REGIME and further promises to eat more tasty veg! That's why at White House Farm, we are very excited to announce the launch of our 'veg shed' in the courtyard at the farm. Following great interest at our Christmas Market back in November, we have collaborated with our vegetable growers in Aylsham, the wonderful Brett family who have been growing veg since 1995. They started out with a field, no tractor and a £5k loan from the bank manager, but now successfully farm around 40 acres. Twin brothers and Dad, Steve, man the day to day growing while sister Louise looks after the office and keeps us abreast of what should be on offer week to week. It's normal in their family to expect ‘meat and nine veg’ on your plate, not two! Today, they grow and source much of the fruit sold in independent shops in and around the county. It's an exciting venture that sees two local families joining force; we believe it better connects our customers with where their vegetables are coming from each week.

WHITE HOUSE FARM, WROXHAM ROAD, NORWICH TEL 01603 419357 OR VISIT WWW.NORWICH-PYO.CO.UK

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Bell INGREDIENTS For the dark chocolate tart case 85g of plain flour; 40g of icing sugar; 20g of cocoa powder; 70g of cold butter (grated); 1 egg (lightly whisked); 1tsp of cold water For the peanut butter mousse 65g of smooth peanut butter; 30g of icing sugar; 1tbsp of caster sugar; 65g of double cream; 1tsp of vanilla extract For the tart topping 1tbsp of peanuts (washed and dried if salted), chopped; 1tbsp of dark chocolate (finely chopped or grated) For the cheesecake mix 200g of cream cheese; 1 egg; 1tbsp of cornflour; 75g of icing sugar; 125g of white chocolate (melted); 200g of double cream To serve Good quality or homemade raspberry sorbet; mint; freeze dried raspberries (if you can get them, or fresh if you can’t!)

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[Serves 2

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PEANUT BUTTER & BAKED WHITE CHOCOLATE CHEESECAKE TART, WITH RASPBERRY SORBET

Jason Mitchell

TO BE MADE PREFERABLY 1-2 DAYS IN ADVANCE

METHOD For the dark chocolate tart case Sieve all the dry ingredients together and add the butter, then rub between fingers to create a breadcrumb like texture. Add the egg and water and bind together. Wrap in cling film and refrigerate for 1 hour. Roll to 4mm thick and line two 4.5” tart cases. Prick with a fork and blind bake with baking beans on 160°C for about 15 mins. Remove the baking beans and bake for another 7 mins. Leave to cool before removing from the tin www.feastnorfolkmagazine.co.uk

For the peanut butter mousse Add the ingredients one by one, in order listed, to an electric mixer on a medium/high speed until a mousse like texture. Half fill a tart case with mix, smoothing with a spoon. Sprinkle over the peanut and chocolate tart topping. Leave in fridge until required For the cheesecake mix Whisk together the ingredients in order listed. Pour into an ovenproof bowl and set

in bain-marie – covered in tin foil so the steam doesn’t escape. Put in oven at 140°C for about 45 minutes or until the cheesecake mix has a slight wobble. Remove from the tray and chill in a refrigerator overnight or until required To serve Using a warm spoon, add a small scoop of cheesecake mix on top of the tart, and a small scoop of raspberry sorbet. Garnish with mint and raspberries

Sara By Nature -

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JUST DESSERTS

THIS MONTH FREE FROM RECIPE WRITER SARA MATTHEWS OFFERS US A FRUITY PUD PLUS A TASTY AND HEALTHY SNACK SARA MATTHEWS is a qualified trainer, food consultant, recipe developer and food writer. Visit www.sarabynature.com

MERINGUE NESTS WITH BAKED PLUMS This is a fabulous dessert which can be prepared in advance

INGREDIENTS For the meringue nests 12tbsp of aquafaba (juice from a can of chickpeas - this is basically the water from 1 x 400g tin); 225g of caster sugar; 6tbsp of water; 1/2tsp of cream of tartar; a pinch of salt; 1/2tsp of vanilla extract For the baked plums 4 large purple or red plums, halved and pitted; 2tsp of maple syrup; juice of 2 large oranges (about 1/3 of a cup)

Makes

W ELVE T medium NESTS olargreONE PAVLOVA base

ANOTHER RECIPE OVERLEAF

METHOD For the meringue nests Pre-heat the oven to 100°C. Place the aquafaba into a large mixing bowl along with the cream of tartar and salt. Whisk until stiff soft peaks form, (a stand mixer may be easier although you can do it with an electric hand whisk). This can take a good five minutes. When this is done, leave to one side while you prepare your sugar syrup. In a pan add your sugar and water, bring to the boil and rapid boil until it reaches 120°C in temperature. Remove from the heat. Start to whisk your meringue mix again and gently pour in the sugar syrup. Be careful not to pour it onto the actual whisk or you will splatter hot sugar everywhere! Once combined, add the vanilla extract then keep whisking for a further 3-4 minutes. Transfer the mixture into a piping bag and pipe your nests on parchment covered baking sheets. Bake in the oven for 2 hours. Once cooked, turn off the oven and leave your nests in there to dry out for an hour. These nests can be made in advance and kept in an airtight container for several days For the baked plums Pre-heat the oven to 200°C. In a baking dish, add the orange juice, maple syrup and stir to combine. Place the plums cut side down in the liquid. Bake in the oven until tender and juicy. Turn the plums over 2/3rds of the way through and spoon over the juice. Once cooked and cooled, serve on top of your meringue nests, if you add the plums hot they will dissolve the nests

OT EAR BO L O co HE Y F K ur R OR se â&#x20AC;&#x2122;S s av D ai AY la b or 3

the boathouse ormesby broad

A warm welcome is guaranteed at our magical waterfront location, overlooking the beautiful Ormesby Broad.

Traditional pub dining with some tasty chefs specials. Eat, drink, relax and enjoy The Boathouse. Booking advisable: 01493 730342

The Boathouse, Ormesby Broad, Eels Foot Road, Ormesby St. Michael, Norfolk NR29 3LP

www.theboathouseormesbybroad.co.uk

Sara By Nature -

[

[Serves 2

INGREDIENTS For the avocado wedges 2 avocados; 80g of shredded coconut; 3tbsp of aquafaba (the juice from a can of chickpeas); 1tsp of gluten-free mustard (I used Dijon); 1tsp of maple syrup; 1tsp of smoked paprika; 1/2tsp of ground chilli powder or dried chilli flakes; salt and pepper; zest and juice of 1/2 a lime

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SPICY BAKED AVOCADO WEDGES WITH MAYO For the vegan mayo 3tbsp of aquafaba; 2tsp of glutenfree mustard (I used Dijon); a pinch of salt; 2tbsp of apple cider vinegar; 250ml of rapeseed oil; 1tbsp of extra virgin rapeseed oil or extra virgin olive oil

METHOD For the avocado wedges Pre-heat the oven to 200Â°C. Line a baking tray with parchment. Cut the avocados in half and carefully remove the stone and the skin. Cut each half lengthways into 4-6 wedges. Place in a bowl and cover with the lime juice and turn, making sure to coat the wedges. In another bowl add the aquafaba, maple syrup, mustard, spices, salt and pepper and whisk to combine and until smooth. On a plate, place the coconut shreds and lime zest. Taking one piece of avocado at a time, dip in and coat in the aquafaba mix then roll in the coconut, making sure to coat the avocado slice, then place on the prepared baking sheet. Repeat with all the wedges. Bake in the oven for 8 minutes until the coating starts to colour golden. Remove and serve hot or cold with my mayo For the vegan mayo With a stick blender, blitz all the ingredients until the mixture resembles a mayonnaise. This should take about two minutes. Decant the mixture into a glass jar and store in the fridge for up to 10 days. Use as a base and flavour with herbs

www.feastnorfolkmagazine.co.uk

If you have any questions about Saraâ&#x20AC;&#x2122;s recipes, she is always happy to help - contact her online

FliPPiNG

MaRVELLoUs

These FLUFFY beauties are tender within, golden without and slightly crisp at the edges: joy. Not only heroes of the BREAKFAST table, they can also do a tasty savoury turn at LUNCH and DINNER

TIME TO GET OUT THE FRYING PAN AND ENJOY THESE PANCAKE RECIPES FROM AROUND THE WORLD

C E L E B R I T Y

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SUE QUINN

T’S THAT TIME of year - Pancake Day! Officially known as Shrove Tuesday, it was traditionally the day when you simply used up all the bits and pieces you had left over before fasting for the 40 days of Lent which begins the next day, Ash Wednesday. Nowadays - and this month Pancake Day is on Tuesday, February 13 - pancakes are hot news across the world. A new cookbook, Posh Pancakes, celebrates the joy of Sri Lankan hoppers, Keralan dosas, Japanese okonomiyaki, Vietnamese banh xeo, as well as the humble buttermilk, buckwheat and blini. It contains more than 70 recipes, both sweet and savoury, including coconut pancakes with sticky salmon, potato pancakes with avocado and pulled chicken, and even beetroot blinis with smoked mackerel and dill. The showstopping chocolate pancake cake caught our eye. Add in gingerbread pancakes, vegan pancakes and the ever popular French Crêpe Suzettes and there is something suitable for any time of the day and any occasion.

BUTTERMIlK PaNCAKES

(pictured)

MAKES: 10–12 PANCAKES; TAKES: 30 MINUTES

INGREDIENTS 150g of plain flour; 1tsp of baking powder; 1/2tsp of bicarbonate of soda; 1/2tsp of sea salt; 1 heaped tbsp of caster sugar; 250ml of buttermilk; 1 large egg, lightly beaten; 1tbsp of melted butter; melted butter or vegetable oil, for frying

POSH PANCAK ES

by Sue Quinn (Quadrille, £12.99) Photography ©Faith Mason

METHOD In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar, and make a well in the centre. In a jug, whisk together the buttermilk, egg, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the pancakes will be tough, though some small lumps are fine. Heat a non-stick frying pan over a medium heat and brush with melted butter or oil. Pour 60ml of batter into the pan to make pancakes roughly 10cm in diameter. Fry for 1–2 minutes, or until bubbling on top and golden underneath. You might need to adjust the heat to ensure the pancakes don’t overcook on the outside before they are cooked through. Flip and cook for 30 seconds–1 minute more. Repeat with the remaining batter. Serve straight from the pan or keep warm in a 150°C/gas mark 2 oven

MORE RECIPES OVERLEAF

These are light and FLUFFY, yet full of lovely ALMOND flavour. They work a treat with the runny HONEY and crunchy SEEDS INGREDIENTS 100g of self-raising flour; 100g of ground almonds; 1tsp of baking powder; 2tbsp of dark brown soft sugar; 2 eggs, separated; 180ml of whole milk; melted butter or vegetable oil, for brushing; almond butter, runny honey, handful of berries, and handful of mixed seeds, to serve

C E L E B R I T Y

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AlMoNd PaNCAKES

WITH HONEY & BERRIES

METHOD In a mixing bowl, whisk together the flour, ground almonds, baking powder, and sugar, breaking up any lumps of sugar with the back of a spoon. Make a well in the centre. In a jug, whisk together the egg yolks and milk. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the pancakes will be tough. Whisk the egg whites to stiff peaks. Stir a large spoonful into the batter to loosen, then fold in the rest. Heat a non-stick frying pan over a medium–low heat and

brush generously with butter or oil. Drop 60ml of batter into the pan and cook for about 1 minute until bubbles just begin to form on top and the bottom is golden. These burn quite easily so cook them slowly and reduce the heat if necessary. Flip and cook for 30 seconds - 1 minute more. Serve straight from the pan or keep warm in a 150°C/gas mark 2 oven while you cook the remaining batter. To serve, stir the almond butter to loosen and spread some onto each pancake. Top with the berries, drizzle with honey, and scatter over some seeds.

MAKES: 14 PANCAKES; TAKES: 30 MINUTES

CoURGETTE & HAlLoUMi PaNCAKES MAKES: 12 PANCAKES; TAKES: 25 MINUTES

A BRIGHT and lovely light meal, these pancakes are bursting with SPRING flavours INGREDIENTS 2 medium courgettes; 1tsp of sea salt flakes; 1 quantity buttermilk pancake batter; 200g of halloumi, grated; handful of basil leaves, torn; handful of mint leaves, finely sliced; 3 spring onions, finely sliced; grated zest of 1 lemon; freshly ground black pepper; garlicinfused olive oil (plain olive oil is fine), for frying; pea shoots and lemon wedges, to serve METHOD Grate the courgettes on the largest holes of a box grater. Transfer to a sieve set over a bowl and toss with the salt. Set aside for 15 minutes to drain, then place in a clean tea towel and squeeze tightly to remove as much liquid as possible. Loosen the courgettes, theyâ&#x20AC;&#x2122;ll be tightly packed together, then add to the pancake batter along with all the remaining ingredients, except the oil, pea shoots, and lemon wedges. Heat a non-stick frying pan over a medium heat and brush generously with the oil. Add large spoonfuls of batter to the pan to make 10cm pancakes and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes. Serve the pancakes sprinkled with sea salt and a handful of pea shoots, and lemon wedges on the side

www.feastnorfolkmagazine.co.uk

The Library

In need of inspiration for 2018? Look no further than this selection of cookbooks, all jam-packed with great recipe ideas

THE FAT-LOSS PLAN

GREAT OFFER

by Joe Wicks ÂŁ11.99 RRP ÂŁ16.99 For those already familiar with The Body Coach, and Joe Wicks' previous Lean in 15 books, this is his fourth go-to guide for both food and fitness. There are 100 quick and simple recipes that can be made in 15 minutes, plus five brief workouts with helpful photographs to follow for a fast and effective boost to weight loss. Expect reduced-carb, postworkout snacks and sweet treat recipes, including Steak Taco with Lime Salsa, Lamb Kofte Tagine and Veggie Super Bowl. Thanks to sample weekly plans, Joe makes it simple for you to prep like a boss and eat well every day of the week. He has more than four million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. His first book Lean in 15: The Shift Plan is the best selling diet book of all time and all his books have been non-fiction number one bestsellers. So he must be doing something right!

Cookbooks

HOME ECONOMICS by Jane Ashley £14.99

SOLO: THE JOY OF COOKING FOR ONE

EAT HAPPY: 30-MINUTE FEELGOOD FOOD

£16.99

£20

by Signe Johansen

Food blogger Jane Ashley set herself the challenge of feeding her family good nutritious food on a budget. After trying out different eating plans, such as £1 per head and £3 per day, this book is a collection of her best results. It contains recipes and advice with weekly menu plans, costed out shopping lists and ideas for vegetarians.

by Melissa Hemsley

Signe, author of the highly popular How To Hygge book, celebrates self-reliance, showing how cooking for one can be adventurous and satisfying. This cookbook is inspired by her change in circumstances after she separated from her husband. She shares recipes ranging from no-cook fast food to one-pot dishes and larger scale batch ideas that can be reinvented through the week. It’s all good practical stuff - with a dash of style, too.

One half of the foodie Hemsley sisters, Melissa, has brought out this book on her own but it is just as gorgeous as you’d hope with some lovely photographs! There are 130 recipes, all celebrating real, fast food with plenty of bright and bold flavours. How about Chinese fried quinoa with spicy garlic sesame oil, Monday miso ramen noodle soup and little chocolate pots? Tuck in!

Don 't miss

DI AR Y DA TE S

March 1

NORFOLK AUTHOR PHYLLIDA SCR IVENS launches her latest book, The Lad y Lord Mayors of Norwich, in The Pantry Restaurant from 6pm . Tickets are £5 which includes a glass of wine. Visit ww w.jarrold.co.uk

JAMES MARTIN'S AMERICAN ADVENTURE

by James Martin £25 Join James Martin as he cooks with cowboys at a ranch, caters at Reno air races, and explores Creole food in Baton Rouge during his Stateside trip. An accompanying TV series follows the British chef as he travels the length and breadth of the country, from Dallas to Philadelphia, New York to Maine, and this book includes the 80 recipes from the programme.

B U T C H E R S

WHO MADE ALL THE PIES? BRITISH PIE WEEK TAKES PLACE NEXT MONTH AND AIMS TO GET US ALL EATING MORE OF THIS FAMILY FAVOURITE

NOT MUCH BEATS tucking into a pie, especially at this time of year. Apparently, 75 per cent of us enjoy a pie at least once a month, whether it’s your classic meat and potato version, or something a bit different like curry! Now there’s a week to celebrate this family favourite. Running from March 5, British Pie Week aims to encourage you hold a pie party, make one yourself or simply head to your local deli or butcher and buy one. Many of our favourites butchers are planning various promotions while two well known Norfolk foodie companies,Walsingham Farms Shop and Woodforde’s, and Charlie’s Norfolk Food Heroes have joined forces to stage a Pop Up Pie Stall at Norwich Market (stall 12) during the week. From March 5-10, they plan to sell five different types of pies, including Norfolk Nog and Holkham Estate Venison, Chicken and Reedlighter Ale, Minced Walsingham Estate Beef, Onion and Nelsons Revenge Ale, and Walsingham Steak and Wherry Ale, plus a vegan one. Sam Bagge, general manager of Walsingham Farms Shop, adds: ‘Another new product on offer will be our cold set Beer and Mustard pork pie with a Wherry Ale jelly, with pork from Tim Allen at South Creake.’ Donations will be made to local charities from the proceeds.

Here is a tried and tested pie recipe to try at home:

WALSINGHAM & WOODFORDE BRAISED BEEF PIE This makes 4-5 small pies or one big one!

INGREDIENTS Pie filling 1 onion, chopped; 1 small celery stick, chopped; 2tbsp of butter; 2tbsp of plain flour; 700g of Walsingham Hill House Farm beef shin, cut into chunks; 1tbsp of Worcestershire Sauce; 2 beef stock cubes; 2 sprigs of thyme; 100g of Candi’s Spiced Carrot Chutney; 1 bottle of Norfolk Nog Ale from Woodforde’s For the hot water pastry 90ml of water; 75g of butter; 75g of lard; 1/4tsp of salt; 300g of plain flour; egg wash

METHOD For the pastry First boil the water, butter, lard and salt until all the fats have melted. Then combine it with the flour in a mixer. Leave the pastry to cool but do not chill For the filling Heat oven to 160°C/140°C fan/gas 3. Using casserole dish with a lid, soften the onion and celery in the butter. Stir in the beef until well browned. Then stir in the flour until it has disappeared and add the Worcestershire Sauce. Crumble in stock cubes and add thyme. Pour over the ale, bring to a simmer, then cover and cook in the oven for 21/2 hrs. Remove the lid, add in the carrot chutney and cook for another 30 minutes – this should thicken the sauce nicely To assemble Flour a work surface and roll out two thirds of the pastry to 3-4 mm thickness. Line your pie tins with the pastry and roll out the remaining pastry for the lids - cut to the correct size. Once the beef mixture has cooled, fill the pie moulds and top with the pie lids. Keep a bit of the gravy back for serving. Crimp the edges with a fork, egg wash and make a small hole in the middle. Garnish as you wish although a little sprinkle of cracked black pepper is always a nice touch! Cook at 180°C for 30-40 minutes if making four small pies. For one large pie cook 45 minutes to an hour or until the pastry is golden and crisp. Serve with the pie along with some mash, gravy and greens

Love your valentine, love local food…

Visit us and treat your loved one to a perfect meal with our very special Valentine’s offer From Saturday 10th to Wednesday 14th February Get two 8oz rump steaks for £7.99 or two 8oz sirloin steaks for £9.99

Guild Street Walsingham NR22 6BU 01328 821877 Open 7 days

Farms Shop www.walsingham.co

Norfolk Lavender Lynn Road Heacham PE31 7JE 01485 570002 Open 7 days

LO O CA RD L ER DE S LIV O E VE RY R O £4 N 0

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

fresh meat & poultry

We only stock the best beef, lamb, pork and poultry available PADDOCKS BUTCHERY & DELI STORES Church Farm, Norwich Road, Hethersett NR9 3AS 01603 812437 Paddock Farm Shop, Norwich Road, Mulbarton NR14 8JT 01508 578259

CATERING DIVISION Wood view Farm, Church Lane, Wicklewood, NR18 9QH, 01953 602470

www.thepaddocksbutchery.co.uk

BUTCHERS • DELI • TAKEAWAY • HIGH WELFARE, FREE RANGE MEATS FROM LOCAL FARMS • • NORFOLK FOOD AND DRINK CHAMPIONS •

www.archersbutchers.com 177-179 Plumstead Road, Norwich

Tel 01603 434253

ANDY NEWMAN PRESENTS HIS MANIFESTO FOR WINE DRINKING IN 2018

W I N E

IT SEEMS TO ME that resolutions which are focussed on helping us all enjoy better wine drinking throughout the year shouldn’t be that difficult to keep. So here are ten suggestions as to how you can enhance your bacchanalian pleasure over the coming 12 months.

06. ROSÉ IS NOT JUST FOR SUMMER Why is it that we will drink white wine all year round, but won’t go near the pink stuff unless the sun is shining? Rosés come in a huge variety of styles, from the frivolous to serious, tannic almostreds. They are probably as versatile a food wine as you will find, so don’t wait until you are wearing shorts before drinking pink.

01. GO AGAINST THE TRENDS It is all too easy to choose the obvious from wine lists and in shops. The problem is that by the time a wine trend has taken hold, soaring demand usually means that quality has dropped (for example, Pinot Grigio or Prosecco). So let’s be rigidly anti-fashion in 2018, refusing to follow the herd - which when it comes to so-called ‘natural wines’, won’t be a hardship at all.

02. SEEK OUT NATIVE GRAPES For the past 30 years, the relentless march of just a few international grape varieties has led to millions of native grapevines being uprooted to make way for Cabernet Sauvignon, Chardonnay, et al. Quite apart from the boring homogeneity which has resulted, there is a reason that native grape varieties exist: they are the ones which thrive best in a particular location. So I will be seeking out Spanish Mencia, Portuguese Trincadeira and Italian Negroamaro.

03. DRINK MORE SHERRY Easily the most under-rated, underpriced wines you can buy. Every year is predicted to be the one in which Sherry becomes trendy again. That probably won’t happen in 2018 either, but who cares? Its unpopularity means it will remain the bargain of the wine world. Don’t just stick to the obvious Finos and Amontillados, try a Palo Cortado or an unfiltered En Rama Manzanilla.

04. DRINK LESS, DRINK BETTER To be fair, I say this every year, and usually only manage the second part of this suggestion, much to the consternation of my bank manager. But the point still stands: if for financial or health reasons you want to cut back, then make sure what you are drinking is better quality. In the end, this approach is much more satisfying than guzzling gallons of cheap plonk.

05.

(Jarrold Deli, £18) After many years of inconsistent quality, Sancerre is experiencing a revival, and this is textbook: a minerally Sauvignon Blanc nose, citrus on the palate, tremendous balance of body, fruit and acidity. Not cheap, but worth every penny.

Dona Matilde Colheita Port, Manuel de Barros, 1982 (Jarrold, £79) That rarest of ports, a vintage tawny (‘colheita’ simply means vintage), this is intense and figgy, with notes of caramel, dried fruits, spices and even toast. Massively complex and long-lasting, it is barrel-aged so doesn’t need decanting, and will keep for up to three months once opened – although I defy you to make it last that long. Dolcetto d’Alba, Cascina Meriame, 2013 (Adnams, £10.99) From a ‘New Wave’ Piedmont winemaker, this is a youthful vivid purple, packed with flavours of sloes and hedgerow fruits. A more affordable weekday alternative to the ‘big beasts’ of Barolo and Barbaresco.

08. PLAN YOUR DRINKING There is nothing wrong with spontaneity, of course, but sometimes you have to plan ahead to get the most out of your wine. That might entail thinking in advance about what you are going to be eating so that you can make sure you have the perfect wine to drink with your meal; or standing up that older bottle of red 24 hours in advance so that you can decant it off its sediment; and above all it means making sure you serve your wine at the right temperature, without having to resort to the freezer or the radiator.

09. INTO UNKNOWN REGIONS The wine world is expanding as never before, and now we can enjoy wines from p!aces as unfamiliar as China, Bosnia, Mexico, Brazil and even Oklahoma. Get out your atlas!

10.

BEYOND THE SUPERMARKETS In the 1980s and 1990s, the supermarkets did much to expand our wine horizons and to democratise wine, and they deserve credit for that. But more recently they have become slaves to the safe, the familiar and the boring. If you want to find interesting wines, sold to you by people with a real passion for the subject, then you need to head for a specialist wine merchant. We are lucky in Norfolk to have some really good locallyowned merchants; if we want them to survive these difficult economic times and still be around to help us develop our drinking pleasure, we must support them.

DRINK MORE GERMAN WINES Forget the semi-sweet, insipid Liebfraumilch from the 1980s, finally we are getting the good stuff from Germany (at independent wine merchants, at least). What’s more, our Teutonic cousins have realised that we tend to prefer drier whites, and labels which are simple to decode. There has never been a better time to drink German wine, so put aside your outdated prejudices and dive in.

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07.

SEEK OUT ALTERNATIVES TO THE OBVIOUS You know those ‘if you like that, you’ll like this’ type lists you see everywhere – well they exist in the wine world, too. Make 2018 the year that you seek out alternatives to the obvious choices. So try a Nero d’Avola THREE WINES ANDY HAS instead of a Syrah, a Viura in place of that ENJOYED THIS MONTH: Pinot Grigio, or a Bacchus (from Norfolk’s Sancerre Domaine du Pré Winbirri, of course) as an alternative to a Semelé, Raimbault, 2016 Sauvignon Blanc.

Charlie Hodson -

C O L U M N

S A HUGE fan of local food and local producers, Charlie’s Norfolk Food Heroes supports many great food festivals and among the first this year are two in May. The Crab and Lobster Festival is taking place in just Cromer this year, on May 19 and 20, at Evington Gardens. It’s a really popular event - a true celebration of fish and shellfish - and raises money for several local charities and organisations. Charlie’s Norfolk Food Heroes, alongside Woodforde’s, Hughes Electrical and Cookery Live, are running a cookery theatre, with five demonstrations a day from leading local chefs. Norwich chef patron Roger Hickman is the headline act and all the chefs are using crab and lobster in their recipes, with another local chef and keen forager Simon Hunter Marsh also sharing his knowledge. All the seafood is given by local fisherman and fish shop owner John Davies and his wife, Claire; while John’s mum, Julie, is giving masterclasses on how to dress crab, too! There is a crab sandwich competition and we’re expecting some great entries, and there’s going to be lots of advice and tips about cooking and preparing seafood in general. We’re also keen to emphasise the importance of the fishing industry to Norfolk, and its rich heritage. We’re showing how to make a lobster pot, there will be live music and it is always a real family-friendly event. The following weekend sees Reepham Food Festival on May 27. It is just in its second year and is organised by the town’s Rotary Club. Again, we have a full cookery demonstration theatre, with the line-up of chefs being finalised so watch this space! Reepham is a lovely town, with many local producers in and around the area, and the Market Square is the perfect spot for the stall holders. The local high school is taking part, there’s live music and an emphasis on farm to fork - on how food is actually grown.

VISIT

NORFOLK FOOD CHAMPION CHARLIE HODSON PREVIEWS TWO GREAT FOOD FESTIVALS TAKING PLACE IN THE COUNTY THIS YEAR

Here’s a quick and easy recipe to get you in the mood for the new crab season - it won’t be long now!

CRA B WIT H CRUSH GRA NOL A AND NOR FOL K HER BS Serve 2 s

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www.c raband lobster festiva l.co.uk AND www.r eepham foodfes tival.o rg.uk

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INGREDIENTS 1 Cromer crab, dressed; Norfolk cold smoked salmon; spring onion, green parts only; 1 pinch of Maldon sea salt; 1 pinch of black pepper; 1 tsp of Norfolk mustard; juice of 1/2 a lemon; celery flower heads; 1tsp of bread crumbs (dried in oven); 1tbsp of Crush Honey, Apple & Cranberry Granola; 2tsp of double cream METHOD Preheat the oven to 180ºC-200ºC (160ºC fan oven) and grab a small mixing bowl. Roughly chop the celery flowers (set a few of these to one side for serving) and spring onion greens. Place these into a bowl and add the crab, lemon juice, breadcrumbs, mustard and double cream. Add a pinch of salt and pepper and mix. Spoon the mixture into a large ramekin or mini frying pan and top with the granola. Place in the oven for 6-8 minutes, until brown and bubbling TO SERVE Place the cold smoked salmon on to your plate and drizzle with oil. Dress the plate with the celery flowers and a wedge of lemon dipped in black pepper (to stop acidity from forming). Add your crab ramekin to the plate once cooked. Let this cool slightly before eating.

ine Food &rW Pai ing

S T E V E

H E A R N D E N

Douro River

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www.tastebudswines.co.uk

ECENTLY, I was invited by a Portuguese winemaker to visit, and so I flew into Lisbon to start a three-day trip. I travelled to Guarda and my host then drove me along the Douro River to the village of Regua. Up a very high and narrow road, we arrived at the winery, Dourocaves, we were visiting. The views down the river were as stunning as the wine. Fermentation tanks were outside and the maturing tanks inside a hillside building. I tasted four wines - a light, dry red, a white, a Moscatel and a Douro DOC reserva. The last wine was a very dark red colour with a slight purple edge, indicating a young wine. The aromas were cherry and summer fruits in equal proportions with slight spicy undertones. The wine, which is matured in new oak barrels, was full in the mouth with a strong fruit and balanced tannins and a fairly long aftertaste. It is a strong

VISIT

OUR WINE EXPERT STEVE HEARNDEN TRAVELS TO PORTUGAL TO SEEK OUT SOME EXCITING WINES FOR FEAST NORFOLK READERS

wine, at 14%, which would work well with lamb shank, and your favourite cheese board. It is made from the local grapes of Tinta Roriz, Touriga Franca and Touriga Nacional; the grapes are hand picked, which is understandable because of the very hilly terrain and the vineyard terracing. ÂŁ15 a bottle. We then travelled back to Lisbon and dined at a superb fish restaurant, where I enjoyed crab and lobster dishes and tried, for the first time, some barnacles. Unfortunately, they were not to my taste! However, I enjoyed a local wine called Branco Leve 2016. It is a very light, dry white wine, at only 9.5%, and is made from the Vital and Seara Nova grape varieties. It does have a little residual sugar on the tip of the tongue, but is perfect with shellfish. Before tasting, you will get aromas of apple, peach and pineapple which are maintained because the wine is fermented at a low temperature. ÂŁ9 a bottle.

B E E R

N AIN LB EI

THE BOY IS BACK

BACK AS HEAD BREWER AT WOODFORDE’S BREWERY IN THE BROADS IS NEIL BAIN WHO’S LOOKING FORWARD TO ROLLING UP HIS SLEEVES AND GETTING STUCK IN! HE TELLS US HIS PLANS VISIT

www.woodfordes.co.uk

I AM THRILLED to return to Woodforde's once again, particularly with the new branding, the investment in the business and its strong portfolio of beers. This is a really exciting time in the brewery’s 30-year history - the next stage of the journey - and a great time to be part of an industry which is expanding. Here at Woodforde’s, we have a comprehensive and ever-changing choice of beers to suit the different seasons, and different tastes. Dark beers remain popular in the winter months and our Norfolk Nog continues to be a firm favourite. You can now find it at Walsingham Farms Shop where it features in their venison pies which are absolutely delicious, even if I do say so myself! We also have Admiral’s Reserve available until March, which is a beautiful copper coloured ale with notes of almonds, sultanas and sherry. It is another popular choice,as we only produce the best for the Admiral! Finally, and also available until March, is our seasonal session ale, Simcoe Pale, a citrusy flavoured, straw coloured beer which is crisp and easy to drink. With pale ales and IPAs still king, our fanbase for Reedlighter ale and Norada keg beer continues to grow and this has enabled them to become part of the Woodforde’s iconic core range after starting as seasonal beers. With this continuing interest in IPAs, we have some great limited editions coming out this year, starting with our Flaming Fury IPA, an American style at 5.5 per cent ABV.

E V E N T S Great British Beer Festival, Winter, The Halls, Norwich, February 20-24: This month sees the GBBF where many of our iconic favourites including Nog, Nelson’s and Once Bittern as well as our core range and limited edition seasonal beers are doing the rounds in the city’s pubs as part of the fringe festival which runs from February 1-24.

Six Nations Rugby: As the 19th instalment of the Six Nations starts on February 3, with France facing Ireland, we have produced an exclusive Six Nations beer which we’ve worked on in conjunction with the EI Group. Called Nice Try, it will be available in selected pubs during the competition.

And more: We have a really strong line up of events this year where we’ll be focussing on growing the brand and generally having lots of fun at festivals and shows. And we are planning our own Woodforde’s Beer Festival later this year. Don’t miss our regular events at the Fur and Feather, our brewery tap, too, and our on site shop is stocked with not only our beers but also lots of local produce.

Keep an eye on our social media channels for more information.

LOS GIGANTES

THE OTHER SIDE OF TENERIFE Sarah flew with Tui from Norwich Airport to Tenerife, visit www.tui.co.uk. More information about the island and its accommodation, visit www.todotenerife.es

Tenerife T R A V E L

ICOD DE LOS VINOS

As a winter sun destination, TENERIFE is hard to beat, says Sarah Hardy as she jets out of Norwich Airport for a week of gloriously warm sunshine www.feastnorfolkmagazine.co.uk

O -

Tenerife T R A V E L

OVER THE PAST FIVE OR SO YEARS, Tenerife has started to fight back from its image as a mass tourism spot, packed with cheap bars, foam discos and low cost and quality accommodation. As the biggest of the Canary Islands, with around 10 million visitors a year, it is a brash and bold option but scratch the surface and you’ll find much, much more. Luxurious boutique hotels are opening (think the rather gorgeous Abama), there’s an emphasis on rural tourism and a true celebration of the island’s unique landscape. Tenerife has always been somewhat two-faced. The sun-soaked south, where the main airport is based, does boast numerous resorts where you might find a pint for a pound and some big, glossy hotels offering all inclusive packages. Mount Teide, the highest mountain in Spain at just over 3700m, is right in the centre of the island and often has snow on its top, while the north of the island is more lush, with spectacular blooms including oleander, almond, and palm trees, but can be a bit more rainy! Here you’ll find smaller hotels like San Roque in Garachico, and tucked away mountain villas in pretty, unspoilt villages such as Icod de los Vinos, La Orotava, and La Laguna. A good base for a relaxing holiday is the sunny Los Gigantes, on the west coast. It is well known to Brits and has masses of apartments to rent, plus two sizeable hotels. With a couple of lidos, tennis courts, and swimming opportunities in the rock pools hewn from lava, it is a laid back, ultra easy holiday place. There are numerous bars, a little black sand beach, a marina and a pretty square where you wine and dine. And be sure to take a boat trip to look for the dolphins who make their home in the waters just off the coastline. Taking its name from the towering (800m) cliffs, which provide plenty of shelter, the resort is about 45 minutes from the airport and is an easy drive thanks to a new motorway extension. It also offers quick access to Teide and its surrounding national park which is definitely worth a visit. Your ears will pop as you head up and up towards the summit of Teide although a cable car does take you the final bit. On a clear day, the views are all you’d imagine, although I’ve never been terribly lucky as the clouds do love to hover around mountain tops as you know! It’s a eerie place, with numerous trails and organised trips you can join as suits you (and your walking ability!) and you can’t help but be impressed by the lunar landscape. We also love Masca, a tiny village tucked high up in the hills near Los Gigantes. It was, apparently, a pirates’ hideout and only became accessible by road in the early 1990s.

MOUNT TEIDE

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It is a verdant spot, packed with yet more tropical plants and flowers, and a lovely place to come for lunch and just wander through its little streets and pop into the pretty church. It also boasts a popular gorge walk (or hike) of about six miles, heading down to the ocean where a boat picks you up and whisks you back to Los Gigantes. It is fairly tough and should take about two to three hours - I won’t reveal how long it took me this time but it is safe to say that age is catching up with me! Again, food reflects the island’s two sides. Sure, there are plenty of fast food options but the island has an abundance of local produce, especially masses of fruit and veg - the mangos are divine. Look out for both fresh fish and salted fish, and there are many so-called peasant dishes with goat or rabbit, teamed with vegetables and rice. Papas arrugada ‘wrinkly potatoes’ are popular and, with piquant mojo sauces, are a great addition to any tapas feast. And for a treat, El Rincón de Juan Carlos in Los Gigantes is about as good as it gets, with a tasting menu packed with surprises!

" ....take a

BOAT TR IP to LOOK for th e

" s n i h p l do

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C O M P E T I T I O N

HALF DAY SPA EXPERIENCE

THIS MONTH FEAST NORFOLK HAS TEAMED UP WITH IMAGINE SPA BLOFIELD HEATH, TO OFFER ONE LUCKY READER AND A GUEST THE CHANCE TO WIN A HALF DAY FIRE & ICE SPA EXPERIENCE, INCLUDING A DECADENT MUD SERAIL CHAMBER EXPERIENCE! VISIT

www.imaginespa.co.uk/blofieldheath together - perfect, perhaps, for a Valentine treat! This is a real highlight of the spa; where you will apply healing mud to your bodies before entering the two person Mud Serail Chamber. During the initial relaxation stage, the pleasant healing herbal warmth in the room enables the ingredients to cleanse the skin fast and accelerate toxin removal. The music and gentle lighting ensures you are totally relaxed and, after a steam bath, a warm shower removes all the mud to complete your treatment. Your skin will feel as soft as silk and you will feel completely chilled.

IMAGINE SPA BLOFIELD HEATH is the stunning day spa retreat just six miles east of Norwich, offering the very best in spa and beauty treatments, sensational spa experiences, and a range of hen parties - including the option to book out the spa exclusively! It is the perfect retreat to escape the pressures of modern day living. Our lucky winner and a guest will enjoy a Fire & Ice Spa Experience, including up to four hours access to the Thermal Suite, featuring a mineral grotto, aroma steam room, feature shower, ice fountain and hydrotherapy bath, plus they can indulge in a 45 minute Mud Serail Treatment

HOW TO ENTER

To enter our competition to win a Fire & Ice Spa Experience including the Mud Serail Treatment for two people, simply answer the following question:

How long is the Mud Serail Treatment?

Send your answer, plus your name, address and a daytime telephone number, to competitions@feastnorfolkmagazine.co.uk. Please mark your entry, Imagine Spa. You can also enter by liking and sharing the competition on our Facebook page. Ts & Cs: Normal Feast Norfolk competition rules apply and the editor’s decision is final. The competition is open to people aged 18 and above. It runs until February 28, 2018 when a winner will be selected at random. All entrants can also receive 25 percent off their first spa treatment by signing up for Imagine Spa Blofield Heath’s e-news.

Andover House

e s Hou t Hear a

PICTURE BY DAVID STREET

with

ROMANTIC BOLTHOLES CAN BE FOUND IN THE MOST SURPRISING CORNERS OF NORFOLK, AS EMMA OUTTEN AND HER PARTNER DISCOVERED WHEN THEY CHECKED IN TO THE RATHER LOVELY ANDOVER HOUSE IN GREAT YARMOUTH www.feastnorfolkmagazine.co.uk

Andover House

VISIT

i HARBOUR A BIT OF A SOFT SPOT FOR GREAT YARMOUTH. HAVING GROWN UP further down the coast, the seaside resort symbolised the height of excitement to my teenage self, and I’ve certainly enjoyed taking my daughter to places such as the Sea Life Centre in more recent years. Yarmouth’s history as a resort dates back to 1759, when the healing sea waters started the holiday boom, and famous visitors over the years have included Charles Dickens, King Edward VII and Lily Langtry. Despite all this, Great Yarmouth might not be the first place that springs to mind when it comes to romantic staycations – although its kiss me quick vibe offers romance of a sort! Our mini-break at Andover House Hotel and Restaurant, near the seafront,

www.andoverhouse.co.uk

was about to prove that you can be just about anywhere in Norfolk and have a truly lovely time, as long as you’ve got all the right ingredients: a stylish hotel, fabulous food and the right company. The winter sun was shining on us the day we went so, as we were a little early for check in, we headed straight for that world-famous fish and chip franchise Harry Ramsden’s, on Marine Parade, and shared chips followed by a stroll on the sandy beach. Andover House is located in Camperdown, a tree-lined avenue which wouldn’t look out of place in Chelsea, with its imposing whitepainted houses. Owners Victoria and Phil Newstead (and not forgetting Victoria’s father - and former fighter pilot – Barry who purchased the once rundown hotel in the first place!) opened Andover House 10 years ago this year, following a complete

renovation and interior transformation. Then, a couple of summers ago, a further seven contemporary bedroom were added to the mix, so there are now 27 rooms in all. We were directed up to the quirky Attic room, which was well worth the climb. Looking out of the front window from our lofty height, my partner commented that it was like being on the Mary Poppins film set. Our room had a thoroughly modern feel – I particularly liked the multifunctional workstationcum-dressing table, which reflects the fact the hotel does a brisk business trade in the week. To my mind, Andover House is perfect for city couples looking for a night on the town with a difference - in fact, the hotel and restaurant prides itself on the fact that it is only for those aged 13-plus. Downstairs, on our way to dinner, couples were enjoying cocktails in the bar, although there were also the likes of Aspall Cyder, the very local Lacons Ales, Adnams Ghost Ship (which my partner chose) and Norfolk Cordials on the menu. From the wine list, I chose a glass of Sauvignon Blanc from the Yealands Estate, in Marlborough, New Zealand (£5.75 for 175ml), with its flavours of passionfruit (which somehow seemed apt as we were on a romantic break). The Copper Kitchen restaurant, to the rear of the bar, overlooks a nice little courtyard, and Head Chef Dave Nash, formerly of The Last Wine Bar in Norwich, is known for giving classic dishes a modern twist. I loved my starter: a cheesy smoked Applewood, potato and Lacons ale soup (£5.25), and, although my partner was more than a little intrigued by

blowtorched sea trout (quite frankly, who wouldn’t be?), he went for the ham hock Scotch egg, which was a novel take on a well known favourite, and came with a red onion compôte and pea salad (£6.75). Let’s just say he’s still raving about it. And, as he clearly hadn’t eaten enough pork in one sitting, he went for the honey and mustard glazed loin of bacon (£14), with buttery mash potato, red cabbage purée with thyme, baked apple and black pudding crumble. I liked the look of the pea and lemon cakes (£12.25), and particularly liked the charred pickled cucumber that came with it, along with roasted red onion, tomato compôte and herb couscous. For a vegan offering this had a really nice kick. For pudding, we shared ice cream which was a surprisingly sophisticated affair, with quenelle shapes of banana ice cream, arranged on little beds of crushed honeycomb, and all washed down by a glass of dessert wine – a Muscat de Saint-Jean de Minervois (£4.70 for 75ml). After dinner, we took quick stroll around the block to walk things off, under the Wellington Mews Arch, then it was time to ascend those stairs. www.feastnorfolkmagazine.co.uk

Breakfast the next morning was down in the basement, and the buffet table featured enticing bowls of Greek yoghurt, mixed berry compôte and raspberry purée. My partner, fairly predictably, ordered a full English whereas I had smoked salmon and scrambled eggs. There are some great heritage walks to be had around these parts, including

the Great Yarmouth rows, historical home to workers in the herring industry, while Time and Tide Museum, set in a preserved Victorian herring curing works, reveals more about the town’s noble past. So, we headed home with a far less blinkered view of what Great Yarmouth has to offer, thanks to our super stylish stay at Andover House.

GoiNG BaCK To MY

T O r os Our kitchen gardener ELLEN MARY celebrates SWEDES this month and serves up an easy recipe using this popular root vegetable

SWEDE

Root vegetables are still on the menu and one tasty vegetable so often overlooked is the delicious swede. Harvested before they get too woody, they can be eaten raw, in soups and stews, plus they pack a winter punch of goodness with vitamins A and C plus potassium, calcium and fibre.

Winter Vegetables G R O W

Y O U R

O W N

ELLEN MARY

[Serves 4

RECIPE WITH ELLEN MARY

SWEDE ‘MARIAN’

Swedes or ‘Rutabaga’ was first referenced by Gaspard Bauhin, a prominent botanist in 1620. His records note them as growing wild in Sweden, although they are also rumoured to originate from Russia or elsewhere in Scandinavia. Making their way over to the UK in about 1800, they became more widely cooked, even though there are records showing swedes growing in royal gardens in England during 1669. They suit our climate very well as they need cool temperatures and moisture, so are great to grow during the winter months. Swede ‘Marian’ is resistant to diseases such as club root and mildew, and it has a superb flavour.

How to grow

SOW Make sure the soil has been given a good application of well rotted manure in the weeks leading up to sowing. Swedes need a sunny aspect with moist, but not waterlogged, soil to grow. Seeds can be sown direct into the soil where they are to grow from mid June, about 2cm deep and 23cm apart. Or, buy as plug plants and plant straight outside after hardening off. CARE Swedes do take a long time from sowing to harvesting and can take up to six months before you will be enjoying them in a hearty dish but they are totally worth the wait. The soil needs to remain moist or you may end up with distasteful roots which can be a little bitter. So, keep them watered and weed free to give the roots plenty of room to swell. HARVEST Lift swedes from September to February, when they are large enough to use. If you make sure they are covered with straw, as the cold weather kicks in, you can protect them and prolong their growing season.

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CREAMY MASHED ROOTS & CRUNCHY CHEESE

On a recent visit to Sweden I had a delicious dish, very similar to the Scottish Neeps and Tatties, but made with cream cheese plus mashed carrots. This dish is a mix of the two and can be served as a side dish with meat or other vegetables as you please. INGREDIENTS 1kg of peeled and chopped potatoes (any suitable for mashing); 1/2kg of peeled and chopped swede; 3 peeled and chopped carrots; a big knob of butter; 250ml of cream cheese; salt and pepper to taste; 30g of grated cheddar cheese; a bunch of chopped chives or spring onions METHOD 1. Boil up the potatoes, swede and carrots until soft enough to mash 2. Drain well and add the butter 3. Use a potato masher or fork to mash them up together 4. As you are mashing, add in the cream cheese, spoon by spoon, to ensure you don’t add too much 5. Add a sprinkle of salt and pepper to taste 6. Put the mashed up, creamy mix into an ovenproof dish and sprinkle over the grated cheese 7. Place the delicious mash under the grill until the cheese has melted and started to turn crispy 8. Top off with chopped chives or spring onions

[

ELLEN MARY is a presenter, journalist and garden designer. You can contact her on social media or at www.ellenmarygardening.co.uk

RACHEL BIRTWHISTLE

Allotments -

G R O W

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This month allotmenteer Rachel Birtwhistle kick starts the growing season with a crop of rhubarb, adding a bit of romance to the plot IT’S FEBRUARY and love is in the air, as well as a healthy whiff of manure. The allotment may well appear dormant but every now and again I spy the odd weather-proof allotmenteer preparing their plots for spring. Hats off to them, or maybe not - it’s too chilly. The problem with February is that it’s often colder than January and December which makes it a bit of a miserable month. The ground at the allotment is also too cold to dig and, aside from a hard frost temporarily transforming the landscape, this time of year everyone’s plots are a million shades of barren brown. But then, like a bolt from the blue, rhubarb comes to the rescue and there are many reasons to fall in love with this unconventional looking plant. Firstly, its flushed, rosy colour is a sensational shock against the drabness of the season. Secondly, as a grower, it’s one of the few plants I can take charge

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of and dictate the time of year I’d like to eat it. I have a few types of rhubarb and the earliest maturing variety, Rhubarb 'Timperley Early', is ideal for ‘forcing’. Rarely do I advocate forcing anything, but if it’s a sweet, tender pink stick you’re after as early as February, you must be persuasive. This is done by essentially torturing the plant, by placing a large bucket or upturned bin over the crown to prevent the light getting in. Rhubarb can also be grown unforced in the normal way, which I do with other varieties (out of kindness) and then eat these later in the year. Thirdly, my last reason for falling in love with rhubarb is that it’s tart and who doesn’t love a brazen bit of tart on Valentine’s day? Rhubarb is a traditional allotment perennial and I’ve noticed that most plot holders have a designated rhubarb area. This plant can last for many years and grows pretty large so,

if considering planting rhubarb, it’s worth taking into account its longevity and size when deciding a location for it. Rhubarb can also tolerate some shade which can be really useful if there is an area of your garden or plot that’s a little dappled. Last year, rhubarb was the first thing I planted at the allotment and this year it will be the very first thing I eat. It was well travelled too, as my mum had dug a crown from her garden and brought it from North Lincolnshire to Norfolk. Because last year was my first year on the plot, I had to resist the temptation to harvest the stems and allow the plant to become properly established. So this will be my first rhubarb crop and should take me through to June if I’m not too greedy and just take a few stems at a time – now who’s torturing who! • Find out more about Rachel’s allotment on Twitter @treatlikedirt

Proudly Norfol k C O L U M N

Tell us what we can expect. The menu at River Green is tailored to seasonal produce, and we celebrate and support local producers. The seasonal menu includes tried and tested favourites, but there is also a constantly changing specials board. All the dishes are made in house by our small, dedicated, creative brigade. We cater for special diets, and most of our menu is not only vegetarian, but gluten free.

CHRIS AVEY

How important is local produce both food and drink - to what you offer? Choosing local produce in season means the food is both fresh and more sustainable. We also have a selection of products and drinks from local producers and breweries. As an independent business of a reasonable size, we see it as part of our responsibility to support and showcase these businesses, especially as Norfolk has so much great produce to offer, including cheeses, beers, wines, chutneys and much more besides.

GO GREEN

IN OUR LATEST PROUDLY NORFOLK COLUMN CHRIS AVEY TELLS US ALL ABOUT HIS VEGETARIAN RESTAURANT NEAR NORWICH www.rivergreencafe.co.uk

W VISIT

ho are you and what do you do? My name is Chris Avey and I'm the current owner and head chef at River Green restaurant in Trowse, near Norwich. Where is River Green and when did it open? The restaurant was started in 2011 by local vegan entrepreneur Mike Hill who now runs One Planet Pizza, and vegetarian chef Jan Wise who owns The Walnut Tree vegetarian pub in Suffolk. After working in professional kitchens around Norwich and owning and running a small cafĂŠ, I joined the team as co-director in 2016, buying the business outright last year. The ethos of the restaurant has always been to provide customers of all persuasions with vegetarian and vegan

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dishes that would impress even the most committed meat eater. Why did you choose to run a vegetarian restaurant? There are many reasons for choosing to cook or eat vegan or vegetarian food: it can be healthier, certainly more sustainable environmentally and cruelty free, but in any case, you don't need meat to create imaginative and tasty meals! What is your background? I have been a vegetarian for more than 30 years. For most of that time, I cooked for friends and groups on an amateur basis, finally becoming a professional chef when I was 39, when my children were more independent. That was accompanied by gaining distinctions in my professional qualifications, and being in charge of my first commercial vegetarian kitchen within 18 months.

Anything more planned? This year we are starting our cookery school in a teaching kitchen built for this purpose. Customers have been asking for years about whether we could teach vegetarian and vegan cookery, and now we have created a space in which to do it! There will be classes for beginners (those new to veganism or lacking confidence in the kitchen), right up to advanced learners. There will also be themed workshops, and a couple of kids' cookery days! We're also teaming up with Uber Eats to bring a delivered version of our menu for the first time since we opened. How has Norfolk Food and Drink been able to help you? We're new to the Proudly Norfolk scheme, but have been signing up suppliers from amongst its members for a couple of years. We're glad of the attention the Proudly Norfolk label has created and look forward to being able to proactively promote more local suppliers in return. This column is supported by Norfolk Food & Drink and highlights its Proudly Norfolk members. For more details, visit www.norfolkfoodanddrink.com

TRULY MEMORABLE MOTHER’S DAY OCCASIONS SUNDAY 11TH MARCH

A MOTHER’S DAY FAMILY CARVERY IN THE TOP OF THE TERRACE WITH SPECIAL GIFTS FOR ALL THE MUMS I ‘FUN FORCE’ CHILDREN’S ENTERTAINMENT CHANCE TO BOOK A SPECIAL SCOREBOARD MESSAGE 3 COURSES £31.00 I 12YRS AND UNDER, 2 COURSES £12.50

I U3’S MENU FREE

MOTHER’S DAY IN DELIA’S RESTAURANT & BAR CELEBRATE MOTHER’S DAY WITH LUNCH IN DELIA’S VERY OWN RESTAURANT & BAR ENJOY A SUMPTUOUS 3 COURSE MEAL, FOLLOWED BY COFFEE AND CHOCOLATES AND A SPECIAL GIFT FOR THE MUMS FROM MIDDAY TO 3PM, £40.00

01603 218704 I www.deliascanarycatering.co.uk/delias I canary.catering @ canaries.co.uk

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A taste of Italy with Tenuta Marmorelle Bronze drawn and slow dried Pasta for superior flavour

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Quality Champagnes

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Expert & Knowledgeable Team to advise on the perfect Food Pairing

Valentine’s Day - 14th February

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