Feast Norfolk Magazine July/August 17 Issue 18 by Feast Norfolk Magazine

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JULY / AUGUST 2017

FOOD & DRINK

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M U S MEr AT BRIARFIELDS

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ISSN 2397-1673

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ETHICALLY SOURCED COFFEE BEANS HAND ROASTED IN NORFOLK

www.norfolk.coffee e: steve@norfolk.coffee t: 01263 710020

DISTRIBUTOR FOR:

LA CIMBALI & NUOVA SIMONELLI ESPRESSO MACHINES & GRINDERS

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Editor's letter SARAH HARDY

FEASTNORFOLKMAGAZINE.CO.UK

We review The Gin Trap Inn at Ringstead, which, quite rightly, has its own gin; meet Jon Duffy, the new boss at Anglia Farmers, an important part of our farming family; and suggest where to go to pick your own fruit and veg. We’re adding our support to the North Norfolk Food and Drink Festival at Holkham in September and we need you to enter our pork recipe competition at Porkstock, a family-friendly food and music festival held in Norwich, at the Norfolk Showground, in October. You’ll get to cook your winning recipe live on stage! Finally, don’t forget to enter our two competitions this month and congratulations to Penny from Great Yarmouth, the winner of our May issue competition, a night at Dunston Hall, near Norwich. We will be back at the end of August previewing all that is great about September which is such a busy month for foodies. But in the meantime, kick back and enjoy the weather and this jam-packed edition of your favourite foodie magazine.

Sarah Hard y

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

HAPPISBURGH BEACH

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SEARCH FOR FEAST NORFOLK ON

ELCOME to our summer special - our combined July and August issue which takes in that glorious holiday period. Many of us will be jetting off - I’m heading to Menorca for a fortnight - but, of course, it is such a wonderful time of year here in Norfolk. Emma - our deputy editor - and I have put together a few of our favourite summery events and activities to share with you - and we recommend a pitstop for a spot of food and drink, too. After all, no day out is complete without refreshments - and we’re the people to point you in the right direction! This month, I visit Briarfields in Titchwell in North Norfolk which has a glorious terrace for al fresco dining and I also had a fabulous lunch at Rocky Bottoms, also on the coast but nearer Cromer. Emma is taken with a Norwich-based cider maker while Andy Newman catches up with Lee Dyer from Winbirri Vineyards at Surlingham who recently won a top award for their Bacchus white wine.

In this issue

78 ABOUT US 03 Editor’s Letter 38 Want to join us? WHAT’S ON 14 Emma Outten presents her essential guide to the region’s events and activities in July and August 19 Don’t miss our wonderful recipe competition for Porkstock - a family-friendly food and music festival taking place in October at the Norfolk Showground in Norwich 20 Enjoy our pick of some classic summer days out - with nosh recommendations, of course 24 Our news and gossip feature is packed with the latest ‘need to know’ items 35 Take a trip to Holt for our latest foodie trail, as the town’s annual arts festival takes place in July

COVER STORY 70 Raise a glass to the award winning Winbirri Vineyards, just outside Norwich. Andy Newman reports

FEATURES 06 Glorious Briarfields at Titchwell on the North Norfolk coast sums up summer eating and drinking for us! 46 The Crown Inn at Pulham Market in South Norfolk is at the heart of this charming village 48 We catch up with The Swan at Loddon where the talented young chef Jason Wright is dishing up noteworthy food

68 A reluctant Andy Newman takes part in a barbecue masterclass - is he converted? 88 Our pick your own guide to the county’s rich bounty REVIEWS 40 Sarah Hardy is in her element at Rocky Bottoms in West Runton 43 Emma Outten and her daughter tuck into burgers at Byron Hamburger Restaurant in Chapelfield Plain, Norwich INTERVIEWS 28 Emma Outten heads to Honingham Thorpe to meet the new CEO at Anglia Farmers, Jon Duffy 30 Vikki Hunt is celebrating her 10th anniversary at The Lodge at North Tuddenham, between Dereham and Norwich. We find out more about this popular pub and its sister establishment, The Fox at Lyng REGULARS 26 Our gadget and gizmo guide has all your summer essentials 32 City College, Norwich, is looking forward to its annual awards dinner as the busy academic year comes to a close 50 Our chef under the grill this month is Nick Claxton-Webb from The Oaksmere, on the Norfolk/Suffolk border

40 58 Our featured cookbook, Supper Love, is by David Bez who creates super healthy one bowl salad wonders 62 Our round-up of new page turners includes one from Great British Bake Off favourite Nadiya Hussain 94 Our Last Bite comes from Alex Wales of Abbey Farm Dairy, based in Binham, on the raw milk revolution RECIPES 10 Enjoy grilled mackerel fillet, pan-fried neck of lamb and vanilla panna cotta from Briarfields in Titchwell 53 Nick Claxton-Webb serves up fabulous hot chocolate fondants 55 Free from cookery writer Sara Matthews has three dishes for us this month, including a spicy grilled corn on the cob recipe 91 Ellen Mary offers us a black forest, brownie and brandy sundae DRINK 72 Our artisan producer of the month is the refreshing Norfolk Raider Cider, produced on the outskirts of Norwich 75 Wine expert Steve Hearnden continues his monthly food and wine pairing column by discussing both lamb and risotto 76 Belinda Jennings, head brewer at

35 Woodfordeâ&#x20AC;&#x2122;s Brewery, tells us all about their new summer beer, Electric IPA COLUMNISTS 27 Charlotte Gurney faces another busy summer on the family farm near Norwich but still finds time to reminisce 67 Norfolk food hero Charlie Hodson tells us all about his three new sauces 74 Justin Wright of Lovewell Blake reckons Norfolk produce has global appeal TRAVEL 78 Andy Newman drives through Alsace and reports on (and tastes) the wines produced in this part of France 85 Emma Outten samples at least one of the 118 gins on offer at The Gin Trap Inn in Ringstead before spending a night in luxury GROW YOUR OWN 90 Ellen Mary celebrates juicy cherries 92 Our allotmenteer Rachel Birtwhistle is full of beans this month - or is she? COMPETITION 69 Win a Thermapen SuperFast digital thermometer for those summer barbecues 82 Win two tickets (plus a bottle of Champagne) and see Jess Glynne at Newmarket Racecourse

H O LT

F E AT U R E

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

CONTRIBUTORS

Andy Newman, Charlie Hodson, Charlotte Gurney, Justin Wright, Belinda Jennings, Ellen Mary, Sara Matthews, Rachel Birtwhistle, Steve Hearnden, Alex Wales

PUBLISHED BY

FEAST NORFOLK MAGAZINE is published by Feast (Eastern) Limited - 21 Market Place, Dereham, Norfolk NR19 2AX

PRINTED BY

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

Briarfields -

VISIT

S P O T L I G H T

www.briarfieldshotelnorfolk.co.uk

THE FAMILY-RUN BRIARFIELDS, on that glorious coast road, has some of the best views across those mysterious yet alluring marshes to the sea, in the county. And, at this time of year, there is just one place you want to be: on their decking, reclining on one of their rather comfy sofas with a glass of wine, preferably the award-winning Norfolk tipple, Bacchus from Winbirri Vineyards. It doesnâ&#x20AC;&#x2122;t get much better than that.

SITUATED RIGHT ON THE SALT MARSHES, BRIARFIELDS IN TITCHWELL REPRESENTS NORFOLK AT ITS VERY BEST, SAYS SARAH HARDY

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Briarfields -

S P O T L I G H T

“The kitchen is now under the direction of head chef Dan Herbert who’s determined to continue to develop its reputation for food˝

The hotel is run by a fantastic, hardworking team who go the extra mile to create a warm and welcoming place with a reputation for great, locally sourced food. It was a working farm until the 1980s and the hotel has been created out of several redundant farm buildings, with modern additions, including a light and airy restaurant, which can seat up to 40. Here, large windows give views over that decking, and thus the marshes. The kitchen, with an eight-strong team including a pastry chef, is now under the direction of head chef Dan Herbert (ex Congham Hall) who’s determined to develop its already well-established reputation for food. Local suppliers include Brancaster Staithe’s Ben and Cyril Southerland who supply oysters, crab and mussels, Cole’s of King’s Lynn is its fish merchant, apple juice is from Drove Orchards in Thornham and the list goes on. Operations manager Gavin Wyeth, who has worked for the company for six years, talks with passion and sincerity about the place, pointing out that there are separate lunch and dinner menus, with daily specials, too. Seafood features strongly and I sampled an open home-smoked salmon sandwich - the hotel has its own smoker - for lunch which was very good, especially with its tangy lemon mayo. Gavin tells me the seafood meze - a little bit of just about everything you can imagine - is a popular starter although my eye caught my firm favourite - fish pie! Next time. During the summer months, food is served all afternoon, so there’s no

RECIPES OVERLEAF

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need to rush back from the beach, and the hotel's Posh Afternoon Tea, is a real crowd pleaser, complete with three-tier cake stands and loose-leaf tea. The hotel has 23 bedrooms, including a lovely family suite with a double bedroom - and dogs are welcome, too. Several of the rooms have free-standing baths, maybe a balcony or a private terrace. They are mainly based around a flowerfilled courtyard and I have to say the blooms really caught my eye when I visited, with the roses providing a fabulous scent. The bar, now situated in the restaurant, also puts an emphasis on local drinks, with Black Shuck Gin from Fakenham a hit and local beers such as Moon Gazer Ale from The Norfolk Brewhouse at Hindringham, Adnams and Woodforde’s on offer, too. Add in a beamed snug where armchairs and sofas surround a woodburner, and several other little areas, and there’s plenty of space to spread yourself out at Briarfields. Look out for plenty of books, board games and a big telly (with Sky) to keep you entertained.

Weddings are an important part of what Briarfields offers. Gavin says: ‘We hold about 10-12 a year and the hotel becomes exclusively theirs for the big day. We just ask that the wedding party takes all the rooms we can sleep up to 50-55 people.’ He adds that while the hotel doesn’t have a licence to conduct ceremonies, the village church is just a short and rather charming walk away which does sound a blissful option. What I like about Briarfields is its laid-back air. Staff are friendly and there’s real attention to detail there’s a lovely big field for children to simply run around in, plus plenty of play equipment, and there’s also a decent paddock for your hound to stretch his or her legs, as well. ‘We find a lot of people from Norwich like to come here for a coastal break, then there are golfers, walkers, bird watchers, foodies - it is such a great area to explore,’ says Gavin who is originally from London. And, while it is far too early to mention the C-word, note to self. Apparently, Briarfields is rather special at Christmas - think candles, woodburning stoves and a rather good malt whisky selection!

S t ar t e r INGREDIENTS 2 mackerel fillets â&#x20AC;&#x201C; washed and boned; 1 small cos lettuce; 1 radicchio lettuce; 1/4 watermelon; 1 lemon; 200ml of lemon oil; rock salt and pepper to season; butter

Briarfields -

R E C I P E S

METHOD Preheat the grill to a medium temperature. Take the outside leaves from the cos lettuce and discard, individually remove each leaf from the lettuce, cut into 4 pieces around 4-5 cm long and wash. With the radicchio lettuce repeat the process but slice the leaves into thin slices around 1/2 cm thick. In a small bowl, juice and zest the lemon. Add the lemon oil, with a pinch of salt and pepper to the lemon and whisk until ingredients are combined, then place in the fridge. Remove the skin from the watermelon, along

with seeds if preferred. Dice the flesh into 1cm cubes and place into the fridge until later. Place the mackerel fillets, skin side up, on a lightly buttered tray, season with rock salt and pepper, place under the grill for around 3-5 minutes until the skin starts to crisp. Remove from grill and keep warm. In a bowl mix the cos and radicchio lettuces together and put onto a starter-sized plate and place the cubes of watermelon in and around the leaves. Spoon the lemon oil over the lettuce and watermelon. Lay the mackerel fillet on top of the salad and finish with a little more of the dressing.

SERVES

GRILLED FILLET OF MACKEREL & WATERMELON SALAD WITH LEMON OIL

Main

PAN-FRIED NECK OF LAMB WITH PEA, MINT & OLIVE OIL CRUSHED NEW POTATOES, BABY CARROTS & FINE BEANS, LAMB JUICES

METHOD

2 x 170-180g trimmed neck of lamb fillets; 300g of new potatoes; 100ml of olive oil; 50g of unsalted butter; 6 large sprigs of mint, finely chopped; 10 baby carrots, washed/ peeled if required; 100g of fine green beans; 50g of garden peas, fresh or frozen; 200ml of light chicken stock; sea salt and pepper; oil

Preheat oven to 180Â°C. Fill a medium-sized saucepan with cold water and bring to the boil before adding the new potatoes. Cook until tender. While potatoes are cooking, season the lamb with sea salt and pepper. Place a small frying pan on a high heat with a little oil. When the oil is hot, place the lamb into the pan and seal all over until golden brown then place in the oven for 8-10 mins, turning once. Fill a small saucepan of cold water on a high heat, add seasoning to the water. Meanwhile drain the potatoes from the water and put into a bowl add the oil, chopped mint and peas along with seasoning. Gently crush the mixture with a table fork. Cover with cling film and keep warm. Take the lamb from the

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oven and place onto a tray to rest for around 8-10 minutes, keeping the pan the lamb was cooking in for the sauce. Add the carrots to the now boiling small pan of water and half cook them, then add the fine beans for a further 2-3 minutes. Drain the vegetables from the pan and keep warm. Place the lamb pan on a high heat and add the chicken stock and leave to reduce by half, add the butter and stir until incorporated and keep warm. On a main course plate, quenelle the crushed potatoes to form a small oval and place onto the plate. On a chopping board slice the lamb into 4 pieces and place next to the potato. Then place the baby carrots and fine beans and around the plate. Finish by spooning the juices from the pan over the meat and serve.

DESSERT OVERLEAF

INGREDIENTS

SERVES

THE BEST LONDON DRY GIN IN THE WORLD HAS ITS HOME IN NORFOLK We are delighted to announce that our very own Bullards Norwich Dry Gin has been named ‘Best London Dry Gin in the World’. Bullards is the first gin distillery in Norfolk and the only distillery in the UK to use tonka beans in its recipe which gives it its distinctive and now world beating taste. Bullards is also proud to launch its latest product, Strawberry & Black Pepper Gin, a delicious and refreshing drink that is perfect for those sunnier days which we will hopefully be enjoying over the coming months. For more information on the products and distillery tours please visit www.bullardsspirits.co.uk.

Bullards Norwich Dry Gin and Strawberry & Black Pepper Gin are available across Norfolk from the following: Jarrolds, Reno Wines, Bakers & Larners, Roys, Harper Wells, The Green Grocers, Scrummy Pig, Thornham Deli, Norfolk Deli, Cromer Farm Shop, Satchells of Burnham Market, Majestic Wines, Makro and the most discerning pubs, bars, restaurants and hotels across the region.

THIS SUMMER’S

NEW TASTE

derflower Gooseberry & ElNow Available

@lakenhamcream

www.lakenhamcreamery.co.uk

Lakenham Creamery

Desser t

Briarfields -

R E C I P E S

*You will need two large wine glasses for the panna cotta to be served in **For the meringues, itâ&#x20AC;&#x2122;s best to prepare these ahead, preferably the day before, but this can be done on the day

VANILLA PANNA COTTA WITH SUMMER BERRIES, BABY MERINGUES, & MINT SERVES

INGREDIENTS* 500ml of double cream; 1 vanilla pod or 1tbsp of vanilla flavouring; 1 leaf gelatine; 50g of caster sugar; 8 fresh raspberries; 4 fresh strawberries, cut in half; 10 blueberries; 6 sprigs of mint For the meringue** 1 egg white; 30g of caster sugar

METHOD Preheat oven to 100Â°C. Whisk egg whites until half peaks then gradually add the caster sugar until incorporated and the meringue is firm to touch and glossy. Line a baking tray with parchment paper and use a little of the meringue to hold the parchment to the tray at each corner. Put the meringue into a piping bag with a round nozzle and pipe 2cm circles onto the tray, leaving spaces in between each one. Then put the tray into the oven for about 30 minutes until firm. Put the double cream and vanilla into a mediumsized pan and put onto a medium heat. Put

the gelatine into a small bowl and cover with cold water to soften. When the cream comes to the boil take off heat, add the caster sugar, and squeeze the excess water from the gelatine before adding the cream. Stir to dissolve. Sieve the panna cotta mix between the two large wine glasses and refrigerate for 1-2 hours until set. Take the meringues out of the oven and set aside to cool. Take the panna cotta out of the fridge and divide the fruit between the two glasses and put the meringues on top with a few sprigs of the mint.

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Visit www.wow-arts.co.uk

t s u g u A / July FESTIVAL FOOD

The WoW Music Festival takes place in Burston from July 7 to 9. The festival is known for being affordable, relaxed, intimate, bijou, family-friendly and adamantly sponsor-free, and this year’s musical acts include Horseman and Mouse Outfit, plus all foods, ales and ciders are locally sourced, produced and supplied.

HIGH TEA AT THE HALL

The Wishing Foundation is running three events at Aldborough Hall this month, all to raise money for vulnerable groups: High Tea on July 20; Cocktails and Canapés on July 21, and a three-course dinner on July 22. Socius will provide the food and East Coast Bars will provide the drinks for the latter two events. Visit www.wishingfoundation.org

LIGHT REFRESHMENTS

The Sheringham Little Theatre summer drama season opens on July 21 and runs until September 13 - beginning with Intimate Exchanges (Events on a Hotel Terrace). And actor and writer Steve Banks, who works in the Box Office, will appear in three of the productions! Plus there will be a two course pre-theatre summer supper menu on offer every evening. Visit www.sheringhamlittletheatre.com

CARNIVAL CAPERS

Wells Carnival takes from July 28 to August 6, with Fete Day on the first Sunday, on the Beach Road football field; the Food and Craft Fair on the Tuesday; and Carnival Day on the second Saturday, both on the Buttlands. Visit www.wellscarnival.co.uk It’s also Cromer Carnival from August 12 to August 18, which will include a Mini Beer and Cider Festival running between the same dates. Head to the Carnival Marquee to sample real ales and cider, including Carnival Ale! Visit www.cromercarnival.co.uk

SUMMER FETE

Head to Titchwell Manor on July 23 for a summer’s day packed with family fun and fantastic food and drink! The Summer Fete and food festival is a family event, held in the grounds of the awardwinning boutique hotel and restaurant on the stunning North Norfolk coast, and promises something for everyone – especially food-lovers! Visit www.titchwellmanor.com

GARDENS AT HOLME-NEXT-THE-SEA

As summer reaches its peak, gardens are at their most colourful, and Norfolk NGS has a great selection for you to visit, with 13 gorgeous gardens open during July. The month gets off to a splendid start on July 2 with four fabulous gardens opening for the first time with the NGS at HolmeNext-The-Sea. Light refreshments are served in the village hall. Visit www.ngs.org.uk

SUMMER SUPPERS

AGRICULTURAL SHOW

The Aylsham Show, one of the best local agricultural shows, takes place on Bank Holiday Monday, August 28. It’s a fun day for the whole family to enjoy, within the beautiful National Trust parkland, lake and surroundings at Blickling Hall. Visit www.theaylshamshow.co.uk

TENNIS-THEMED TEA (picture below) Strattons Hotel in Swaffham is putting on a Wimbledon special afternoon tea on July 16. Available to eat in or take-away, it will include unlimited tea or coffee; a selection of finger and open sandwiches; savoury pastries; fruit scones with fresh cream and strawberry jam as well as other delicious homemade tennis themed cakes. Visit www.strattonshotel.com

GETTING INTO THE SPIRIT

Diss Corn Hall is holding a Summer Beer, Rum and Gin Festival on July 7 and 8. Headlined by the award-winning Grain Brewery, this new addition to the calendar will have all the fun of a summer fete and gin and rum cocktails to boot! Visit www.thecornhall.co.uk

PICNIC PERFORMANCE

The UK’s premier all male theatre company, The Lord Chamberlain’s Men, returns to Norwich Cathedral to perform Shakespeare’s The Comedy of Errors, amidst the beautiful open air surroundings of the Cathedral Cloisters on July 14 and 15. Pack a picnic and spend a glorious summer’s evening watching this fastpaced production. Visit www.cathedral.org.uk

WINE WORKSHOP

Norfolk Wine School has launched a new addition to its range of food and wine tastings: the Charcuterie and Wine Workshop. There will be six specially selected pairings, plus the charcuterie and many of the wines will be sourced from Les Garrigues wine shop and deli in Norwich. The first workshop is on July 19 and will be held at St Andrews Brewhouse in Norwich. Visit www.norfolkwineschool.com

DIARY DATES

BLACK BEAUTY BEER

The Museum of Norwich at the Bridewell is marking the 140th anniversary of the publication of Black Beauty, with an exhibition of Cecil Aldin watercolours from July 25 to November 25. The book, by local author Anna Sewell, was first published by Jarrold and Sons, and Jarrold’s will be offering a special August afternoon tea and the exclusive sale of a Woodforde’s Black Beauty beer in their Deli. Visit www.jarrold.co.uk and www.museums.norfolk.gov.uk

PICNIC CONCERTS

If you’re an ABBA or Elvis fan, and love orchestral music, you might like the sound of the new summer picnic concerts taking place at Cromer Hall on August 5 and 6, respectively. At these Symphony Concerts by The Sea, you can enjoy your picnic, and listen to live music in an area of outstanding natural beauty, Home Park at Cromer Hall. Visit www.cromerhallconcerts.com

FESTIVAL OF FOOD & MUSIC The first ever Gunton Festival of Food and Music launches on August 5. The festival will be a glorious celebration of the holy trinity of food, music and drink! Internationally renowned sibling trio Kitty, Daisy & Lewis will headline the music stage and Head Chef Stuart Tattersall will oversee a delicious feast of trademark delights. Visit www.theguntonarms.co.uk

We have a double helping of foodie events to tuck into over the summer, says Emma Outten

The third Champagne and Oyster Festival takes place at the White Horse in Brancaster Staithe on August 11. There will be Brancaster Staithe oysters shucked to order and served six ways, a feast of local treats, Champagne and Guinness, plus a Hattingley Valley Pop-Up Bar. Fingers crossed for a stunning sunset!

KITTY, DAISY & LEWIS

Visit www.whitehorsebrancaster.co.uk

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CHAMPAGNE & OYSTERS

PE AR RC K AR IN PE G RD AY

Â£3

FREE ENTRY

www.northnorfolkfoodfestival.co.uk

TASTE

A celebration of the finest Norfolk produce. Enjoy 60 of the best Norfolk producers selling their artisan goodies, including breads, chutneys, gins, wines, beers, cheese, charcuterie, cakes, chocolate and more!

CHILDREN'S ACTIVITIES, LIVE MUSIC, REFRESHMENTS BAKING CONTEST

THE KINNERTON CHOCOLATE CAKE COMPETITION Adults - Saturday, September 2 14s & under - Sunday, September 3

Cakes to the chairmanâ&#x20AC;&#x2122;s tent for noon. Winners announced at 3pm.

CREATE YOUR OWN FLAVOUR OF KETTLE CHIPS

Choose from several popular flavours to produce your own unique crisp

THE ARTHUR HOWELL COOKERY THEATRE

Hosted by Mary Kemp, features demonstrations by leading chefs including Eric Snaith, Richard Bainbridge, Chris Coubrough, Richard Hughes, Vanessa Scott, Fran Hartshorne

THE WELLS CRAB HOUSE SEAFOOD RESTAURANT

38-40 Freeman street WELLS-NEXT-THE-SEA CALL US ON 01328 710456 WWW.WELLSCRABHOUSE.CO.UK

THE GIN TRAP INN is a traditional and cosy 17th century coaching inn. Serving delicious homemade fare & offering luxurious rooms. Open from 11:30am to late daily

B E E R F E S T I VA L

2 2 N D & 2 3 R D J U LY

on the 22nd Our annual Beer festival is back but for 2 days this time! Join us beer selection and 23rd July for live music, a BBQ and of course the important

G I N F E S T I VA L

1 9 T H & 2 0 T H AU G U S T

Our popular Gin Festival is retur ning on the 19th and 20th August, with live music, loads of gins and a BBQ!

6 High Street, Ringstead, Hunstanton, Norfolk PE36 5JU www.thegintrapinn.co.uk

Porkstock www.porkstock.co.uk

W H A T ' S

O N

VISIT

OR A FEW people food is simply fuel, whereas for most Feast Norfolk readers, it’s true love. And then, for some, food is what defines them; a genuine passion which infiltrates every area of their lives. If you’re a talented home cook, a professional chef, a butcher or a baker, we have two competitions that could place you firmly in the culinary spotlight. Porkstock, Norfolk’s favourite family food festival, is back this autumn. The celebration of Norfolk food and drink takes place on October 14 and, for the first time, will be taking over a corner of the Norfolk Showground. Feast Norfolk is proud to be the media partner of the Charlie’s Norfolk Heroes Cookery Demo Stage at Porkstock and we have two opportunities for you to share the piggy limelight with us.

c O O k i N g GET

LET'S

THIS MONTH WE HAVE TWO PORKY COMPETITIONS FOR KEEN COOKS TO ENTER

0NE

THE PORKSTOCK SIMPLE PORK RECIPE COMPETITION

Hardeep Singh Kohli is a broadcaster, writer and celebrity-foodie. A Celebrity Masterchef finalist and restaurateur, Hardeep is returning to Porkstock for the second year and you could win the opportunity to cook with him live on the Porkstock stage. This fantastic prize also includes: • Four VIP tickets to the Porkstock evening party • A goody bag brimming with Norfolk produce, plus a rare Porkstock piggy apron • A signed copy of The Norfolk Cook Book • A subscription to Feast Norfolk magazine, the region’s only dedicated food and drink magazine, for 12 issues To enter, please devise your own Porkstock inspired recipe. It must: • Take 20 minutes maximum to cook; use Norfolk-grown ingredients or produce; be a dish that all the family can savour in the autumn; and, of course, feature pork! The winning entry will be cooked live on stage at Porkstock 2017, and appear in the November edition of Feast Norfolk. Send your recipe, name, address and daytime telephone number to competitions@feastnorfolkmagazine.co.uk. The closing date is August 31 2017.

TW0

THE PORKSTOCK ROLL-OFF

You’ve got just enough time to get your recipe in for the Porkstock Roll Off. The Sausage Roll Off, held at the Red Lion Pub in Barnes, London, has become an annually anticipated event on the national culinary calendar and, for the first time, the 2018 live cook-off will feature a Porkstock sausage roll. Cooks and professional chefs from around the UK create, roll and bake a dozen delicious sausage rolls which are judged by a team of food experts from Michelin starred kitchens, TV-land and the food media. The 2017 RollOff was won by Porkstock Patron Charlie Hodson. The Porkstock Sausage Roll must represent all that’s great about Norfolk produce; featuring Norfolk pork (from a butcher not a supermarket) and all local ingredients. If you think that your personal sausage roll is a winner, and you’re ready to compete against the best of the best, visit www. porkstock.co.uk for full terms and conditions of this incredible competition. There’s an extended deadline for Feast Norfolk readers of July 5. The prize also includes an overnight stay in London for two people. Porkstock is organised by a team of volunteers. All profits raised are donated to the festival’s chosen charity, Nelson’s Journey, supporting Norfolk’s bereaved children.

F E A T U R E

A Slice of Sunshine

SUMMER IS ALL ABOUT GETTING OUTSIDE AND ENJOYING ALL THAT NORFOLK HAS TO OFFER. HERE’S OUR GUIDE TO 10 PERFECT DAYS OUT - WITH LASHINGS OF FOOD AND DRINK OPTIONS ADDED IN, TOO

01.

Hire a beach hut at Wells for a day of old fashioned bucket and spade fun. Visit www.pinewoods.co.uk. Afterwards, have a glorious fish supper at Wells Crab House. Visit www.wellscrabhouse.co.uk

02.

Rent a Herbert Woods picnic boat for the day and explore the Norfolk Broads at your leisure whilst enjoying the comfort of a picnic boat at the same time. Visit www.herbertwoods.co.uk

03.

Yarmouth is the ultimate day out for traditional seaside fun. Once you’ve had your fill of the beach, the arcades and the funfairs, head to Lacons Brewery. It has a visitor’s centre, which includes a museum and shop, where you can find out more about the history of this local ale and buy beer! It opens from noon to 2pm on Wednesdays and Thursdays. Visit www.lacons.co.uk

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Summer

Days

09. We all know that Cromer is well known for its succulent Cromer crabs but go one step further and head to the Pier and try your hand at crabbing. The Pier becomes a hive of activity during the summer months, with people hoping to catch crabs over the side. Visit www.cromerpier.co.uk And, of course, there’s always No1 for fish and chips afterwards! Visit www.no1cromer.com

06.

WILDCRAFT BREWERY

Let your mind boggle at BeWILDerwood, the wild, outdoor treehouse adventure park which celebrates its 10th birthday this year. The woodland trees offer shade from the sun and shelter from the rain - in other words, perfect for the English summer! And organic food is on the menu. Visit www.bewilderwood.co.uk Make time to visit Scrummy Pig at Wroxham Barns afterwards, a real emporium of local food. Visit www.scrummypig.co.uk

07. 04. Take the family foraging and then join one of Wildcraft Brewing’s Fruity Days! Held at their Buxton brewery, foragers are invited to bring their finds (including those frozen) on July 29 (cherries) and August 26 (blackberries) to find out more about what they have gathered. People are given drink tokens for their efforts. The days run from 2-8pm, entrance is free and entertainment, including live music, is planned. Visit www.wildcraftbrewery.co.uk

CONTINUED OVERLEAF

The Holkham Country Fair is two days of jam-packed countryside fun - from Grand Ring entertainment to numerous stands - on July 22 and 23. Visit www.holkhamcountryfair.co.uk And, even better, the Victoria Inn is on the doorstep for post-show refreshments. Visit www.holkham.co.uk

08. Beccles Lido is just the place for a dip in the warm weather. Visit www.visitbeccles.co.uk And don’t forget to try Twyfords in the town for a spot of post swim cake! Visit www.twyfords.co.uk

10. Have you ever explored the secret island that is Heigham Holmes? The hidden gem, in the Norfolk Broads, opens just once a year and this year it is on August 6. Entry is via a special swing bridge at Martham Ferry and you can come and go between 11am and 4pm. It’s a haven for wildlife and activities include kite flying, bug hunting and pond dipping. Just take a picnic and enjoy! Visit www.nationaltrust.org.uk Afterwards head to The Boathouse at Ormesby Broad for an al fresco supper. Visit www.theboathouseormesbybroad.co.uk

THE BOATHOUSE

Wild

Craft Brewing

EW. R B WE ENJOY.

RAGE. WE FO

FORAGING

JOIN US...

At Wildcraft we offer you the chance to come foraging with us! Enjoy a fun-filled wildlife experience and be rewarded with BEER TOKENS that can be exchanged for goods at the brewery! See our website for more info

Wildcraft Brewery, Coltishall Rd, Buxton Norwich NR10 5JD | 01603 278054

www.wildcraftbrewery.co.uk

Summer Days

CANDI'S HOT POW WOW CHUTNEY Visit www.candischutney.vpweb.co.uk

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BREAD SOURCE SOURDOUGH Visit www.bread-source.com

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WILD STING NETTLE ALE from Wildcraft Brewing. A newbie on the scene and from Buxton, near Aylsham. Visit www.wildcraftbrewery.co.uk

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A bottle of NORFOLK PURE APPLE JUICE. Made in Ashill, near Thetford, there are several varieties, depending on your taste, from sweet to dry. But all are so refreshing. Visit www.norfolkpureapplejuice.co.uk

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YARE VALLEY OILS has a great selection of infusions - try the basil one which is perfect drizzled over your summer leaves. Visit www.yarevalley.com • Add a few KETTLE CHIPS - we love Sea Salt and Balsamic Vinegar. Visit www.kettlefoods.co.uk

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Enjoy a bottle of BABU’S from their vineyard at Weston Longville, near Norwich.

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A BRAY’S COTTAGE PORK PIE - simply regarded as the perfect pork pie. Visit www.perfectpie.co.uk

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We are spoilt for choice with local cheeses - how about goats’ cheese from FIELDING COTTAGE, between Norwich and Dereham, and a creamy Baron Bigod from FEN FARM DAIRY, near Bungay. Visit www.fieldingcottage.co.uk and www.fenfarmdairy.co.uk

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Add local berries - TACONS at Rollesby, near Acle, always has a good choice. Visit www.thetacons.co.uk

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We love smoked mackerel pate from the MID NORFOLK SMOKE HOUSE, at Cranworth, near Dereham. Visit www.midnorfolksmokehouse.co.uk

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Rare breed specialist, TASTY TAVERN MEATS in Horning does homemade pork pies, hot and cold baguettes, and picnic hampers. Visit www.taverntasty.co.uk

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F E A T U R E

THE ULTIMATE NORFOLK PICNIC It’s the time of year to enjoy a picn ic in the great outdoors, maybe by the sea, next to The Broads or even just at your local park. But make it a spe cial one by using ingredients from you r own county, whether it’s a handma de chutney or freshly baked bread. Add a local wine, a glass of real ale or a posh pop and23 enjoy.

MARSH PIG CHARCUTERIE, the online Free Range Charcuterie based in South Norfolk, does a fantastic range of Free Range Cured Meats, including the very picnic friendly Selection Park. Visit www.marshpig.co.uk

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Or let the likes of NORFOLK DELI, in Hunstanton, do it all for you! Picnics to order include the Sunny Hunny, the Titchwell, the Brancaster, the Wells, the Holkham, and the Thornham. Visit www.norfolk-deli.co.uk

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N e ws & G ossi p AL FRESCO DRINKING

The Boars at Spooner Row, near Wymondham, has a great new terrace which is just the place for an evening drink or two. It is enclosed, non smoking and just another great addition to this lovely country pub - which is dog friendly, too. Watch out for various event and activities, including steaks nights. Visit www.theboars.co.uk

FINE FOODS

ONE FOR THE BUCKET LIST

Nathan Boon, Head Chef at the White Horse Overstrand, is a busy boy as he has a new venture involving buckets of chips on beautiful Overstrand Beach! The Bucket List offers hand cut chips in buckets, and tempting toppings such as hake nuggets, beer batter scraps, lemon mayo and pickled cucumber. It will be open every day during the school holidays. You can find The Bucket List on Overstrand Beach.

IN MY HUMBLE OPINION

We like the sound of the new summer evening tours and tastings at Humbleyard Vineyard at Mulbarton. On selected Tuesday evenings throughout the summer months they are hosting a number of informal walks and talks around their vines followed by an extensive tasting of the wines. Visit www.humbleyardenglishwine.co.uk

NEWS

ROUND-UP Who says there’s never any news in the summer? When it comes to the county’s food and drink industry, Emma Outten doesn’t quite know where to start!

BIG CHEESES

Congratulations to both Fen Farm Dairy and Nortons' Diary for their recent wins at the British Cheese Awards. Fen Farm Dairy, based in Bungay, won gold for its Baron Bigod Cheese whereas Nortons' Dairy in Frettenham won gold for its Nortons' Soft With Lavender, as the best flavour added cheese. Visit www.fenfarmdairy.co.uk and www.nortonsdairy.co.uk

The Rustic Catering Co. has opened a brand new Fine Foods Store in Harleston. Both a delicatessen and greengrocer, the store sells a great selection of local produce such as wines, cheeses, meats and sweet treats. The store will be run by Paul Renaut, who has a background in catering. Visit www.therusticcateringco.co.uk

COPPER KITCHEN

Andover House Hotel in Great Yarmouth has relaunched its restaurant as The Copper Kitchen. The lovely little restaurant and bar, tucked away just off the seafront serves classic dishes with a modern twist. Visit www.copperkitchen.co.uk

A BREAK FOR BISHOPS

Bishops Dining Room and Wine Bar is closing – for a few weeks - from August 29, to have a brand new, state of the art kitchen fitted. But fear not, it will re-open again on September 19. Visit www.bishopsrestaurant.co.uk

OPPORTUNITY OF A LIFETIME

Two catering students from East Coast College have just returned from the opportunity of a lifetime after undertaking a work experience placement at the highly-regarded Hand and Flowers restaurant in Marlow, and meeting chef patron Tom Kerridge. Dominic Lee, from Beccles, and Britney Stannard, from Lowestoft, both 18, are students on the level two Professional Cookery course. Visit www.eastcoast.ac.uk

THE LION AT THURNE

THE LION ROARS AGAIN

A round of applause for the owners of White Horse at Neatishead for reopening The Lion at Thurne in the heart of the Norfolk Broads. Not only will it be serving food, such as Redwell Steam Beer Battered Cod, but there are 20 gins, 14 artisan keg beers, six real ales and six real ciders on offer, plus the in-house Pell & Co. hopped vodka. Visit www.thelionatthurne.com and www.pellandcospirits.com

HEARD IT ON THE GRAPEVINE

Editor Sarah Hardy enjoyed hearing all about Babu’s Vineyard at the recent Reepham Food & Drink Festival. The 800 vines were planted in 2009/2010 and the winery, run by Peter Ross, then opened in 2015. The main varieties are Solaris (for whites) and Rondo (for rosé). And, in case you were wondering, Babu is Swahili for grandfather.

HIGHLIGHT OF THE HOLIDAYS (picture below)

If you’re a fan of Lacons beer (and who isn’t) then you might like to know that seasonal beer, Highlight, is out in July. Light blonde, and brimming with ‘lustful’ tropical fruits, Highlight was first introduced back in 1957, and named after the popular TV programme of the time. Visit www.lacons.co.uk

HUNNY BELL RINGS AGAIN

More good news: The Duck family is growing! The multi-award winning Duck Inn, at Stanhoe, is delighted to announce that they will be reopening the popular and historic Hunworth Bell near Holt. The ‘Hunny Bell’ as it is affectionately known has been closed since the turn of the year and will be open in late July, following a revamp. Visit www.hunworthbell.co.uk

WILD AT HEART

We’re more than a little intrigued by the new Wildcraft Brewery which managed to successfully raise £20k through crowdfunding last year. Mike Deal then gave up teaching, had an agricultural barn converted and started producing ale and spirits from foraged and locally sourced ingredients, including 'Wild Sting', made from stinging nettles! Visit www.wildcraftbrewery.co.uk

RETREAT TREATS

We are also liking the sound of the new retreats at Fishley Hall, near Acle. Next up a weekend of yoga with expert Sally Salmon in September (8-10) when yoga fans can enjoy healthy and nourishing food prepared by their in-house chef – all dietary requirements catered for! Visit www.sally-yoga.co.uk and www.fishleyhall.co.uk

HOME JAMES

yoga is

PIANO TEAROOM

Sarah also went along to the Beccles Food & Drink Festival and heard all about the new Harris & James (H&J) Southwold, which has just opened on East Street, offering Gelato ice cream made from local milk, locally roasted coffee, and craft bakery goodies. Plus, as part of it, a handmade chocolate salon opens on the first of this month!

We are looking forward to the Piano Tearoom at Ketteringham Hall, Wymondham opening in July. Kim Christofi aims to create a ‘Downton Abbey’ type atmosphere in the orangery, with vintage china, fresh white linen, classy cutlery - relaxing amongst parlour palms listening to the sound of a self-playing piano (Cookes Pianos) overlooking the lake.

IAIN McCARTE N

COOKING O N COALS

Norwich’s ne west restau rant openin is all thanks g to the team at The Last Wine Bar, w hich has bo ught the former Dray Yard Smokeh ouse on Exchange S treet. Reopen ing as the E Street Sm okehouse, it will offer a combinatio n of smoky flavours from the two larg e American smokers, an food cooked d over an Arg entinean co grill, with th al e menu bein g overseen The Last’s he by ad chef Iain McCarten. Visit www.fa cebook.com / estreetsmok ehouse KETTERINGHAM HALL

G a dge ts & G iz m os

01.

JUST ADD SUNSHINE

HERE’S OUR ROUND UP OF SUMMER ESSENTIALS TO SEE YOU THROUGH THE SUNNY DAYS

03.

02.

04.

05.

WHERE TO BUY 01. Nutribullet Veggie Bullet, £149.99, Hughes, www.hughes.co.uk 02. JL stackable plastic wine glasses, set of 4, £10, www.johnlewis.co.uk 03. Dyson Pure Cool desk fan with remote control, £349, Hughes, www.hughes.co.uk 04. Chef ‘N strawberry huller, £6.95, Looses Cookshop, www.loosescookshop.co.uk 05. Bar Boston cocktail shaker, £17, Jarrold's, www.jarrold.co.uk 06. Wicker wine cooler, £5, Kikkerland, www.kikkerlandeu.com

hughes.co.uk

06.

PAST, FWaHhitouese rm & T EN ES PR

FUTURE

GOOS EBERR Y HARV EST: 1970

STR AW BER RY

IN THE DAY PIC KIN G BAC K

Charlotte Gurney looks back over the past 50 years at the family farm as the fruit picking season takes hold It's incredible looking back at old photos of the farm back in the day, images that so many of our customers will remember and relate to. Back in the 70s, PYO was all the rage, with chest freezers being the start of the white goods trend. It was a family activity to grab any vessel and venture down to White House Farm to ensure there would be plenty of frozen berries to fish out once winter arrived, keeping those summer memories alive. But in truth, PYO was a fortunate accident and leap of faith for the Gurney family; after years of commercial fruit growing for the Wroxham Fruit Growers, some of whose boxes prop up our farmshop displays to this day, supply chains changed and the family found themselves with hundreds of blackcurrants and no buyers. Some quick thinking led to the gates being opened almost over night to the public, with a note 'Pick Your Own' being stuck up on Blue Boar Lane. And so the advocate of PYO came about as hoards of pickers showed their enthusiasm to pick, starting us on the journey that got us to the farmshop destination you see today. You'll have noticed all the new shops, and this month, we see the latest arrival in the form of a children's nursery. Once Upon a Time, an established Norwich business owned by John and Julie Banbury, open their fourth nursery on the farm. We're delighted to have them with us - another member of the family and they are a firm reminder of

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

AFTER MORE THAN 50 years of accessing the farm from Blue Boar Lane on the north east side of Norwich, this month sees the arrival of an altogether new route. It's all thanks to a new housing development behind Tesco, meaning that we'll now have a smooth new road, almost entirely for our customers, linking us neatly to both the Salhouse and Wroxham Roads. For the next couple of months, you'll need to come off the Park and Ride roundabout on the Wroxham Road and whizz in over a couple of roundabouts, via a host of official WHF signs. No more bumps, dusty cars, or noisy diggers chewing up the road - hurrah I hear you all say!

C O L U M N

how far the farm has come in 50 years. Evolving with the times has been key to our survival and while PYO has its challenges, we'll still be welcoming pickers once again this summer. â&#x20AC;˘ White House Farm stages regular monthly farmersâ&#x20AC;&#x2122; markets. Over the summer, they are on July 15 & August 19

tHE

W E N pURcHaSiNg POWeR Jon Duffy is the new CEO of the UK’s largest agricultural purchasing group, Anglia Farmers. So how’s he getting on, a few months in? Emma Outten heads to Honingham Thorpe near Norwich to find out

JON DUFFY

ON DUFFY may not be a farmer’s son but he’s most definitely a country boy at heart. The new Group Chief Executive Officer of Anglia Farmers Limited, the UK's largest agricultural purchasing group, says: ‘I grew up in Gloucestershire, in the countryside - my best mates were farmers’ sons and I used to kick around on farms the whole time. That’s where my love of the outdoors, farming and the country way of life stems from.’ Jon decided to pursue a career in agriculture and graduated in Agriculture and then Business Management from Seale-Hayne, the former agricultural college turned faculty of Plymouth University.

He says: ‘I went to college thinking I’d quite like to be a farmer, but whilst at college realised that might be difficult as we didn’t have a family farm.’ Instead, he went into the agricultural supply trade, becoming managing director of Gleadell Agriculture, before ending up as business development director of Frontier Agriculture (and for the past two years he has also been chairman of the Agricultural Industries Confederation). ‘Then I landed in the fine county of Norfolk,’ say Jon, bringing us bang up to date. The county is somewhere he is familiar with, from both a business and a holiday point of view. He joined Anglia Farmers in March, taking over the role from Clarke Willis MBE, who stood down after 15 years at the helm. ‘I’ve spent the first couple of months asking lots and lots of questions and carefully listening to the answers,’ says Jon, who very much hopes to build on the good work done by Clarke and his team over the years (although he makes the point, ‘I’m not here to fill anybody’s shoes’).

www.feastnorfolkmagazine.co.uk

Jon Duffy B I G

I N T E R V I E W

And he believes that, although much of UK Agriculture has recently been going through a period of change and uncertainty, the future of AF is bright. He says: ‘It’s my role to make sure this business is fit for purpose and meeting the demands of its customers, not only today but, in two, three, four, or five years time.’ Nowadays, Anglia Farmers is not just aimed at farmers, as AF Affinity brings the benefits of AF's group purchasing to non-farming organisations and individuals, helping to drive down the cost of running a home or business. Jon explains by way of example: ‘If you’re running a pub, a restaurant, a small engineering firm, a food processing firm, or whatever, I can almost guarantee you will be buying something that we can buy for you, whether that be gas, electricity or Aga cookers.’ He adds: ‘Affinity has tremendous potential – as there are a tremendous number of businesses out there, in Norfolk alone, which would benefit massively from talking to this business, just to professionalise their procurement. We have many members who are bistro pubs, and high end restaurants.’

Jon, who has been living in Yaxham, near Dereham, since his arrival, has been busy tracking down the best pubs in the area. ‘I was very impressed with the White Hart in Hingham,’ he says. The Honingham Buck has been another good find. He says: ‘I love good food and I thoroughly enjoy cooking for other people. I have a massive appreciation for the time and effort that goes into a good dish, and not just for the taste of it but the whole theatre of it.’ Although he adds: ‘I have to do an awful lot of exercise to enable me to indulge my passion. ‘I have a very catholic taste in food - I’ll eat a wide, wide range of foods.’ He comes from a large family, which may have a bearing on things. ‘Having four other siblings, you soon learn that a) you’ve got to eat everything and b) you’ve got to make sure you get it down you quickly as well!’ The father-of-three says: ‘I am very happy eating a Michelin starred taster menu but also amazingly happy having good, traditional, pub-served Sunday roast in a good atmosphere.’ And he is partial to drinking real ale. ‘There are some lovely beers around here – real ales have just improved so much in the last 10 years.’ It sounds as though he has settled into his new role in Norfolk comfortably. Jon says: ‘I’ve come here to do a job and this is a long term stay.’ His office overlooks Ian Alston’s farmland. ‘A little while ago there were sheep out here - what’s not to like? I feel very privileged.’

VISIT

L O D G E

A DECADE OF DINING THE LODGE AT NORTH TUDDENHAM, BETWEEN NORWICH AND DEREHAM, WAS REOPENED AND REINVENTED 10 YEARS AGO IN AUGUST. EMMA OUTTEN SPEAKS TO OWNER VIKKI HUNT ON HER PLANS FOR THE ANNIVERSARY YEAR PICTURES BY

POLLYWIGGLE.COM

www.thelodge-tuddenham.co.uk

T H E

THESE ARE EXCITING times for Vikki Hunt and her team at The Lodge Restaurant and Bar in North Tuddenham, between Norwich and Dereham. In August she celebrates 10 years as owner and, as well as having plans to party, she has even more plans for The Lodge. ‘We’re looking at reinventing ourselves for our 10-year anniversary,’ reveals Vikki. Reinvention is something she is used to as, when she bought the lease a decade ago, The Lodge was very much thought of as a fine dining destination; a restaurant you would perhaps only visit on special occasions, such as a birthday or anniversary. But Vikki, who qualified from Norwich City College with a BTEC National Diploma in Hotel, Catering and Institutional Operations, had other ideas to revitalise it as a traditional pub with a modern feel. She had initially started her career as a supervisor within Gatwick airport, at a Danish Coffee bar, but eventually moved back home, with her two daughters, to Norfolk, where

One call for electricity, broadband, fuel, gas, heating oil & insurance Hotels, B&Bs, restaurants, bistros, farm shops

01603 881 881 www.af-affinity.co.uk 30

GAVIN & VIKKI HUNT

A N G L I A

F A R M E R S

THE LODGE is one of Sophie Watson, who has she continued to work the growing number of worked her way through the within the hospitality restaurants which are ranks since leaving school. industry in almost every Vikki explains the area, including accounts, members of Anglia Farmers Affinity, with The Lodge evolution of The Lodge: conferencing, functions sourcing its Broadband ‘Over the years we have and wedding planning. through Affinity. metamorphosed into a pub She then decided to The 10th anniversary take the plunge and start Garden Party at The Lodge that sells good food rather her own business. ‘I saw takes place on August 13 than a restaurant that serves beer - that’s the route we’ve that The Lodge was on been taking.’ the market and thought I’d come and In 2014, Vikki and Gavin also have a look, then before I knew it I’d took over the Fox at Lyng (Pub of put an offer in and six weeks later I got the Year in last year’s Norfolk Food the keys.’ and Drink Awards, and nominee in During the summer of 2007 the this year’s Norfolk Hero Food and atmospheric 19th century public Drink Awards, run by the Aylsham house was completely refurbished, Agricultural Show Association). ‘We to bring in an eclectic mix of old and split our time between the two and it new furnishings. Vikki and the team works quite well,’ she says. quickly earned a reputation as one of The Lodge, which underwent the best restaurants in Norfolk: in the another refurbishment last year, first 12 months they were nominated specialises in quality food homemade in the Norfolk Food and Drink from locally sourced ingredients, Awards. with menus changing regularly to A couple of years later, Vikki met incorporate the seasonal produce (and subsequently married) Gavin that is currently available. The food is Hunt, who has gone on to become coprepared by Head Chef Mark Charles, owner and an integral part of the team and his enthusiastic team. – a team which also includes manager

Not only has it become a destination to enjoy lunch or an evening meal, it’s also popular as a function or wedding venue. And Vikki has further plans: ‘Now it’s our 10th anniversary we want to mix it up again and reinvent ourselves more as a steakhouse/grill. ‘We do have a steak night at the moment and that’s always really popular, so it’s about monitoring trends really - instead of trying to be something for everybody it’s a case of let’s try and go with this new trend.’ And she is keen to inject more of a family feel to The Lodge, introducing more sharing platters and so-called sizzler dishes (such as pulled pork fajitas). The Lodge holds regular events, including a Beer Festival in the summer, plus the plans are well underway for the 10th anniversary Garden Party in August, complete with live music and children’s entertainment.

A W A R D S

D I N N E R

GETTING THE

RED CARPET TREATMENT

The City College Norwich Hotel School Awards dinner in July is the culmination of the year's hard work on the part of students, staff and local employers. Emma Outten meets the team behind it

VISIT

www.ccn.ac.uk

City College Norwich

HE HOTEL School Awards dinner has come a long way since being held in what was known as the ‘D Block Cafeteria Complex’ of City College Norwich in the 80s. Back then students and staff would have looked forward to a sherry reception in the public restaurant and the likes of Richard Hughes would have be in the running for an award. Nowadays the 300 guests (mostly made up of Hospitality and Tourism students) head to Sprowston Manor Marriott Hotel to have their achievements celebrated in fine style. Joe Mulhall, Curriculum Programme Manager, is one of the team who organises the awards night. He says of the event: ‘It’s become so big that Sprowston Manor is one of the few hotels in Norwich which can accommodate 300 guests to the dinner.’ An ex-student himself, Joe can remember the awards night from days of old: ‘All the students who weren’t participating in the event used to have to prepare it - I can remember slicing a trio of melon as a starter for 300 guests!’ The team is also made of lecturer Laura Shanks, training assessor Natalie Brown, Tim Pearson, and Peter Muddel. All have enjoyed organising the event for a number of years, with Laura commenting: ‘It’s our little baby, isn’t it?’ Students have been snapping up tickets for the event over the past couple of months, with Natalie saying, ‘they ask what the theme is around February or March time, especially the ones who have been here year on year, as this is their big moment.’ This year the theme is the Oscars. And Joe adds: ‘They see the photos of all the prize winners down the corridor here in the Hotel School and it causes quite a lot of excitement, as students want to succeed and do the best they can.’

www.feastnorfolkmagazine.co.uk

STEVE THORPE, HEAD OF HOTEL SCHOOL, HAS THIS UPDATE: WE’VE MANAGED to deliver 36 weeks of full-on learning in hospitality, leisure and tourism, the greatest industry in the world (especially in this county). The students have worked extremely hard, and have continued to develop their English and Maths, and we are now awaiting the results of the new exam structure. It’s going to be a time for change for us, over the summer. We’ve got a couple of months without students but that doesn’t mean that the Hotel School stops. We’ve got a number of events going on through the early part of July and are having redevelopment work done to modernise the facilities. We are looking at developing closer ties with more suppliers so we can emphasise the use of reasonably priced - but good - products. Hopefully the county is going to have some nice weather over the summer so we get a really good selection of products coming through. There’s never been a more exciting time to be in hospitality and tourism, or even education for that matter. And we’re looking forward to seeing the 16 year olds that will be joining us for the first time on September 4.

It’s not just a night for the students to celebrate their achievements, of course: the hard work of staff and local employers are also celebrated. Natalie says of the employers: ‘Like the students, they start asking about when it is and really look forward to seeing the students celebrate their success.’ Then there’s the sponsors, of course, with Laura making the point: ‘Sponsors want to come on board more and more nowadays.’ Joe makes the point: ‘The good relations that the Hotel School has developed within the hospitality and tourism sector are outstanding – and they all want to be there.’ This year the evening will kick off with an inspirational talk from Jon Reed of HR Consultancy Purple Cubed. ‘He’s an ex-student,’ says Joe, ‘and was really keen to talk to the college students this year - he came to the Hotel School a few weeks ago and was gobsmacked at how much it had changed.’ On the night, 22 students will be presented with special, employersponsored Learner of the Year awards. And the final category is a relatively new one: the special Contribution to the Profession award which last year was given to the Maids Head Hotel in Norwich. Staff at Sprowston Manor are cooking on the night, although Joe adds: ‘Our hospitality level three students have been working on a project to develop a menu with the head chef. ‘We believe it’s a night off. Although we have student learners of the year, it’s actually about celebrating the success of ALL of our students.’ He adds: ‘It just gets bigger and better every year. It’s a great celebration and after dinner the students get to let their hair down.’

SO MUCHIER MORE MUCHNESS... Step into the unique vintage atmosphere of the Folly Tearoom and magical garden to savour ‘Tealightful’ treats served from breakfast through to early evening bites; all homemade with a large measure of love and magic; ‘Curiosi-teas’ in vintage china or a glass of something special, plus so much muchier more to try for yourself.

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H O LT

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F O O D I E

T R A I L

F E AT U R E

A TASTE OF HOLT

Holt is very much a food lovers’ paradise, says Sarah Hardy, as she wanders around its gorgeous streets, alleyways and little yards HOLT has always seemed to get it just right. It is immediately attractive with all that fine Georgian architecture, has a ‘proper’ centre, great cultural facilities including several art galleries, many independent boutiques and definitely benefits from having a leading private school on its doorstep - and the North Norfolk coastline, of course. It also boasts a fine selection of foodie options which, for those with a keen interest in all things gourmet, is a sheer joy. There are, I reckon (and there is bound to be someone who will put me right) at least 30 possible places to visit, ranging from bakeries, to delis, fruit and veg shops, to pubs and wine shops - and all places in-between.

Pride of place must be the acclaimed Food Hall at Bakers and Larners of Holt, often referred to as the Fortnum and Mason of East Anglia. And rightly so as it is a Mecca of fine foods, both local and from further afield. The accent is on quality and choice and you can literally buy everything from posh chocolate to local gin, plus a new Bakers and Larners tea range is to launch this summer. They are rightly proud of their support for local suppliers, with many of today’s household names such as Mrs Temple’s Cheese starting out on their shop floor. My personal highlight is the cheese counter which groans under the weight of about 130 different types, and do look

OWL TEA ROOMS

BAKERS & LARNERS

MRS TEMPLE'S CHEESE

E N 91 O 26 K PH LE 71 O TE 3 O 26 B 01 TO

Pop in for a free taste... at our Holt store, 8 White Lion Street Norfolk, NR25 6BA Fancy coming to a tasting event? Follow us on twitter or give us a call to find out what’s on. @AdnamsHolt

T: 01263 715558

HOLT FESTIVAL FRINGE

The Kings Head, Letheringsett, NR25 7AR · Sunday 23 July · 7pm Gourmet buffet supper in the garden marquee & a talk by historian Margaret Bird. Tickets £28 & includes a free drink

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14/06/2017 11:03

A ravenous appetite for sharing Norfolk with people far and wide Please contact us if you have a special holiday cottage in Norfolk

norfolkcottages.co.uk 01263 715779 holidays@norfolkcottages.co.uk

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F O O D I E

T R A I L

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FOLLY TEAROOM OWL TEA ROOMS BAKERS & LARNERS

BLACK APOLLO

Visit www.norfolkcoffeecompany.co.uk

out for the roast ham, freshly prepared on site every day. The wine department gets most people drooling, with some really unusual finds. Regular events are held, especially tastings, and there is also the Number 10 restaurant for refreshments. Be sure to make time for a shop, too - the store is crammed with beautiful pieces for the home, including Kadai firebowls, Everhot ranges and Emma Bridgewater china. Over the road is the new look Owl Tea Rooms where owners Claudia Pollinger and Ben Philo have added a little flair to this firm favourite. Since taking over earlier this year, Claudia, who has worked all over the world, has sprinkled some magic on the interiors, opening them up and adding splashes of colour. This is both a tearoom and a shop, with a goodly selection of homemade cakes including Norfolk Shortbread and peanut butter cheesecake, all washed down with teas from Wilkinson’s in Norwich and coffee from the city’s Little Red Roaster. But don’t miss the salad bar for something a little different and where Claudia’s imagination is really seen! There is also a lovely garden which is a real suntrap at this time of year and a perfect escape from the town’s hustle and bustle. Adnams has had a solid presence in the town for almost a decade and enjoyed its current position, appropriately in an old pub, for about five years. The historic building is most charming and you can browse and taste to your heart’s content. Naturally, there’s a full range of ales, spirits and wines - their Prosecco is top of my list - plus plenty of kitchenware and foodie treats. The staff are very friendly and love to share all their knowledge - and are great at getting you to try something outside of your comfort zone! Do remember that the store has three cherished parking spaces right outside so you can easily stock up your car.

www.feastnorfolkmagazine.co.uk

H O LT

At this time of year, the stunning Folly Tearoom, now in its fourth year, is the place to be because of its flower-filled garden. Think old fashioned blooms such as roses and lavenders plus Lloyd Loom furniture and you could be in an episode of Downton Abbey. Inside is just as pretty, with vintage china, crisp white table linen and elaborate cake stands crammed with homemade delights. Afternoon tea is the star of the show, with the scones worthy of special mention, and the sundaes are very naughty but nice. Owner Judith West who describes herself and her tearoom as ‘quirky’, blends her own teas and herbal infusions and currently offers more than 40. My favourite is Silver Rose, complete with rosebuds. And, as she also runs The Folly Tea Caddy next door, you can buy these teas to take home. Judith has lots planned for the Holt Festival, including performances from singer Kitty Mazinsky with cocktails (poured from teapots, of course). Great stuff. The tearoom is tucked away, in a little yard called Hoppers, with other independent shops, so do seek it out! The Black Apollo Coffee House is a must for all serious coffee lovers as they create their own coffees in their micro-roastery run by The Norfolk Coffee Company, just a few hundreds yards away. Their blends vary with what beans are in season - Columbia at the moment, and moving to Central and South America as the summer progresses. Claire Banham runs the coffee house, a small but beautifully formed place where you’ll find goodies from Pye Baker in Norwich plus 12 different types of tea, while her partner, Steve Perrett, runs the coffee making company. He tells us: ‘18th century poets used to refer to coffee as black Apollo - and we liked the sound of it.’ Try their Holkham Bay espresso - think butterscotch, berries and hazelnut. Sublime.

E R A ! E G W IN T I U R C E R

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T R A I L

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F E AT U R E

THE KINGS HEAD, LETHERINGSETT

KRUSTY LOAF

Just out of Holt is Letheringsett with its working watermill where spelt flour is still produced. This flour is used daily to prepare bread at the nearby The Kings Head pub which dates back to the early 1800s. It has an enormous country garden where it’s great to just kick back, while the inside is stylish and there are four boutique bedrooms, too. Food covers all bases, and there’s an emphasis on local, seasonal produce. The pub is staging a Fringe event, a talk called Beer and Bridges by local historian Margaret Bird on the town’s little known architect William Mindham. It takes place on July 23 and tickets are £28 a head, which includes a two-course buffet supper and a drink. Call 01263 712691. Here’s just a further selection of places for you to try. Byfords is an important destination, the Feathers Hotel is first class and Krusty Loaf is a great bakery. Have some fun discovering other places and let us know how you get on. We always love to hear from you.

FESTIVAL

The Holt Festival, now in its ninth year, is a popular part of Norfolk’s cultural year. It runs from July 22 to 30 and uses many of the town’s leading venues including the Auden Theatre at Gresham’s School and Holt Community Centre. The line up is diverse, from poets to politicians to comedians, and, for many, the highlight will be a performance by that leather-clad rocker, Suzi Quatro in The Theatre in the Woods. Full details at www.holtfestival.org

TUESDAY TO SATURDAY

S T Y L I S H

T E A

R O O M

8.30AM-5PM

WITH TRADITIONAL VALUES - EVERYTHING IS HOMEMADE ON THE

SUNDAYS FOR BRUNCH

PREMISES. WHETHER YOU FANCY A CREAM TEA OR A PECAN PIE, A

FOR RES ERVATIONS CALL: 01263 713232

SALT BEEF SANDWICH OR A GLASS OF WINE, THE OWL IS A PERFECT PLACE TO INDULGE YOURSELF. ENJOY OUR NEW SUMMER MENU IN THE SECLUDED PATIO GARDEN OR INTIMATE GEORGIAN INTERIOR.

9.30AM-2.30PM

JANAWAY HOUSE, WHITE LION ST, HOLT NR25 6BA WWW.OWLTEAROOMS.CO.UK

Rocky Bo tto ms -

O U T

www.rockybottoms.co.uk

ROCKY BOTTOMS also offers lunch boxes and a seafood counter. It opens from 10am every day, with food served from noon. It opens until 5pm on Sundays through to Thursdays and until 8pm on Fridays and Saturdays

RICHARD IN THE DOUBLE-ENDED CRAB BOAT ANNA GAIL

VISIT

E A T I N G

GET YOUR

a cLws OUT

RICHARD MATTHEWS, CHEF GEORGE RANDELL & ALI MATTHEWS

With crab and lobster freshly caught from the owner’s boat at Weybourne, Rocky Bottoms at nearby West Runton is a dream of a place, says Sarah Hardy fabulous terrace so the lucky visitors can IT’S BEEN ON MY LIST to visit since it opened in 2015 and I certainly wasn’t disappointed. Rocky Bottoms is, quite simply, my sort of place. The setting is without equal, the atmosphere is casual and the food is as fresh as fresh can be as it is literally delivered to this ‘seafood canteen’ straight from the boat. It is run by the well known Matthews family who have lived and worked on the North Norfolk coast for years, with Richard fishing off the coast in Anna Gail, a double-ended crab boat, for 35 years. His wife, Ali, takes up the tale, saying that she used to walk her dogs along the coast, past a disused kiln in between East and West Runton. ‘I always said that I would try and buy it if it came up for sale. And do something like drinks and crab sandwiches - just for people out walking really.’ But it seems this little idea has really caught people’s imagination and now Rocky Bottoms is quite a hottie place to go. The pair renovated the brick kiln, which dates back to the 1800s, and have extended it as well as putting in a

soak up its fabulous position right on the beach, with the sea just yards away. You really have to visit to appreciate just how special its location is - you can tell that I just loved it! Inside, the couple have kept the exposed brickwork and carefully added on a new little kitchen and there are now four dining areas, two of which are dog friendly. As you’d imagine, there’s plenty of glazing, too, so you can soak up the views. Look out for brightly coloured artwork and little touches like lobster prints on the cushions. Ali tells me she can seat about 60 inside and the same number outside. ‘And I bought about 100 deck chairs so people can sit and enjoy a cup of tea after their meal, too.’ But what of the food? Well, you have to like seafood! But boy, is it good. Crab and lobster are the main attraction, with mackerel and ever changing catches such as sea bass cropping up. The menu is shortish and unfussy - well, you really shouldn’t try too hard with such great raw materials! Prices range from about £8.50 for sandwiches and a baked potato to £18.50 for lobster with all the trimmings.

There’s a tart of the day and changing fish cakes - depending on what has been caught, plus a hot smoked salmon salad, a smoked haddock, spinach, and Parmesan risotto and cod goujons. My friend and I shared crispy whitebait as a starter which were good and crunchy, and lovely with a creamy lemon mayonnaise. Next I had the signature crab salad with lots of buttery new potatoes and salad. Ali dresses the crabs herself and they are beautiful - sweet, neat and irresistible. My friend had half a grilled lobster with garlic butter, chips and salad which was another triumph and much enjoyed. I, of course, managed a pudding, a rhubarb number with a little bit of shortbread to help you mop up all that gooey naughtiness. Lashings of Earl Grey tea completed our lunch date and the world seemed a better place. There’s a children’s menu and surf and turf nights take place on Fridays and Saturdays. There’s no alcohol licence - you can bring your own and simply pay a £2.50 corkage charge per glass. Otherwise, they have lovely Fentiman drinks such as their fiery ginger beer, which I opted for, or a jug of sparkling elderflower which is a perfect accompaniment to seafood. So, do treat yourself to Rocky Bottoms if you haven’t been - I’m going to take my better half to celebrate our 25 glorious years!

The Oaksmere - A stunning new dining experience within a unique setting.

After extensive investment The Oaksmere is fully open again with a brand new restaurant, lounge and private function rooms.

Enjoy deliciously different dining in a unique setting on the Norfolk and Suffolk border serving locally sourced, top quality ingredients, much from our own butcherâ&#x20AC;&#x2122;s and kitchen garden. Now taking reservations for this stunning new restaurant, bar and boutique hotel on 01379 873940 or online at theoaksmere.com Also recruiting for various exciting roles within our team. The Oaksmere, Rectory Road, Brome. Eye, Suffolk IP23 8AJ

theoaksmere.com

01379 873940

www.crownhotelnorfolk.co.uk 01328 710209 www.shiphotelnorfolk.co.uk 01485 210333 WELLS-NEXT-THE-SEA

NORTH NORFOLK

BRANCASTER

Byron Hamburger -

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Byron Hamburger restaurant opened just outside intu Chapelfield, Norwich, in the spring and it has already become a firm favourite in our household, says Emma Outten www.feastnorfolkmagazine.co.uk

“I WENT FOR THE SIGNATURE

WITH DRY CURE BACON, MATURE CHEDDAR, SHREDDED ICEBERG, TOMATO, RED ONION, AND BYRON SAUCE” VISIT

www.byronhamburgers.com

THINK I MIGHT’VE mentioned once or twice before that my daughter is rather partial to a burger. So there was some excitement in our house when she discovered that a new hamburger restaurant was opening in Chapelfield Plain, Norwich. Byron Hamburger is billed as the home of proper hamburgers, and came about after Tom Byng came across a diner called the Silver Top, on Rhode Island, during a four-year stint in America. Byron began in London 10 years ago, with a simple mission: to do one thing, and do it properly. And that thing is to serve simple, delicious hamburgers, made fresh from properly-sourced British beef and the best ingredients possible, paired with a cold craft beer or an extra-thick shake. A decade on and Bryon is all over the country, including Ipswich, Bury St Edmunds, Cambridge (and Colchester - coming soon). And now it’s in Norwich, so the powers that be at Byron clearly didn’t balk at the thought that there might already be a good few burger restaurants in our fine city!

Since opening, my daughter and I have been not once, not twice, but three times, so what keeps drawing us back? Well, the staff seem pretty well trained and attentive, there’s a busy vibe to the place, along with the option of a comfy booth to sit in, and the general air of industrial chic has its own appeal. First, what to drink? For an 11-year-old the Freakshakes were always going to be the fun choice, so my daughter opted for the Oreo version (£7.75). A word of warning, though: this is an extra-thick milkshake stacked with vanilla ice cream, brownie, whipped cream, chocolate and caramel sauces, topped with crushed honeycomb, so it’s almost a complete meal in itself! As the adult, I scoured the craft beers for a crafty mention of Norfolk but the nearest I found was beer hailing from North London – but never mind, I had a perfectly palatable glass of Pinot Grigio Blush (£5.50) instead. Byron doesn’t really go in for starters - it’s more of a case of having something ‘while you wait’ for your order to arrive. I’m a big fan of proper tortilla chips and am happy to report the ones at Byron (priced at a cheap as chips

Byron Hamburger -

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£3.75) are just like the ones you’d get down Mexico way. The accoutrements of salsa and guacamole had a decent homemade quality about them, too. The chicken nuggets were a hit over on the other side of the table - you can either have nine nuggets (for £4.75) or 18 and either way they come with a BBQ sauce. When it comes to the main event, the Byron hamburger means properly sourced British beef, ground fresh into 6oz patties and cooked medium, so it's pink and juicy, served in a squishy bun (although you can also for the bun-free skinny option which means an extra salad on the side). I’m pleased to report that there are two veggie burgers on the menu, but I went for the signature Byron burger (£9.50), with dry cure bacon, mature Cheddar, shredded iceberg, tomato, red onion, and Byron sauce. And mine came waving a ‘medium well’ flag, as was my want on the night. This burger was pretty much all I’d hoped it would be, and more – which makes me wonder if Byron could be something of a benchmark when it comes to burgers. My daughter had the Clucky chicken burger, comprising chargrilled chicken breast, instead of fried, with guacamole, sriracha mayonnaise, pickled red onions, sliced pickles and shredded iceberg. Soon after Byron opened in Norwich, it launched a South Korean inspired menu – including The Kimcheese, Gangnam Fires and Seoul Street Wings. I tried the Gangnam Fries (£4.25), and they’ve definitely got a Korean kick to them, coming as they do with Freddar cheese, jalapenos, and Gochuchang sauce. I then remembered that I don’t really do spices and ended up eyeing up my daughter’s sweet potato fries (£4), longingly. We couldn’t manage the desserts (let’s face it, my daughter had already had hers, in drink form) but there’s ice cream, Oreo Cheesecake and Chocolate Brownie on the menu. Another burger restaurant in Norwich may not be to everyone’s taste, but sometimes, especially with you’ve got a pre-teen in tow, a big, bold burger joint is just the thing before a spot of late night shopping.

www.feastnorfolkmagazine.co.uk

T he Crown Inn

HEART 0F THE VILLAGE THE CROWN INN AT PULHAM MARKET IN SOUTH NORFOLK IS A BLUEPRINT FOR A SUCCESSFUL VILLAGE PUB. FEAST NORFOLK REPORTS

P R O M O T I O N

IT'S 0NE 0F N0RF0LK'S most pretty

VISIT

www.thecrowninn-pulham.co.uk

villages, complete with its green, historic church, thatched cottages and that vital pub! Pulham Market, between Long Stratton and Diss, is home to the Grade II listed The Crown Inn, which dates back to the 15th century and is said to have its very own ghost, too! As with many of our historic pubs, it has had a chequered past and was closed for a period of time before its present owners, Jon Bingham and Amy Beevers, took over in 2014. The couple were determined to put it at the centre of village life - to prove a real hub for all the community, as well as appealing to foodies who are prepared to travel for seasonal, local dishes. Now the pub caters for all ages and tastes, whether you’re after a morning latte or an evening meal. The menu has favourites such as fish and chips, local sausages, a pie of the day and succulent steaks - and don’t miss the puds! The owners are building quite a reputation for transforming historic pubs, also owning The Barsham Arms in North Norfolk. Jon says: ‘Creating the right environment and serving a consistently high standard of food and drink is a labour of love to us. This is rewarded by the support and loyalty received from our customers. We are Norfolk born and bred, and understand the importance of the pub being at the heart of the community. ‘This isn’t just about throwing open the doors, but includes supporting other local

businesses by sourcing produce on our menu locally. Our loyal staff are the icing on the cake and the mix of the interior, good food and drink and exceptional services is the key to the first class experience we offer visitors to our fine establishment.’ The Crown is immediately pretty, with its thatched roof, hanging baskets and outside tables, while inside has masses of character, with beams, low ceilings and huge fireplaces, including a very impressive Inglenook. There is a long bar, attractively decorated with dried hops, with plenty of little areas to make your own. And there is also a separate dining room, The Reading Room, which seats up to 60 people, and can be booked for private dining or gatherings. Everywhere is cosy and welcoming, with a real country retro feel. Look out for plenty of books, lamp stands, a grandfather clock, and a wonderful collection of old typewriters! Mix and match tables and chairs continue the vintage feel and there are lots of sofas and armchairs to relax in, with jolly cushions for extra comfort. The pub is a freehouse so there’s a good selection of beers and ales, plus a comprehensive wine list. Dogs are very welcome and a large map on the wall indicates two or three local walks, so you can exercise before you tuck into a lovely meal. And as for the ghost? Well, you might smell his tobacco first, and if you’d like to meet him, ask one of the staff to show you to his favourite table!

AROUND

The Swan is an independent freehouse in the centre of Loddon, a thriving market town in South Norfolk. We find out more about whatâ&#x20AC;&#x2122;s on offer this summer

JASON WRIGHT, ANDREW FREELAND & KELLY WRIGHT

www.theloddonswan.co.uk

SWANNING

VISIT

The

d L od o n

an at w S

Tell us about the team at The Swan.

Andrew Freeland bought The Swan five years ago, Jason Wright is the head chef and Kelly Wright is the general manager.

And a little about its history?

The Swan has a long history dating back to the 18th century when it opened as a coaching inn. It reopened in 2012 after an extensive renovation, with the owner wanting to keep it as a country pub with a warm and welcoming atmosphere. The kitchen provides a seasonal menu of topend British pub favourites made from fresh, locally sourced produce. Dishes range from light bites to family Sunday roasts. Behind the bar, the pumps are flowing with traditional local ales whilst offering a varied wine list.

P R O M O T I O N

Have you seen a surge in interest in craft beers and other artisan drinks in recent months?

The biggest trend recently has been in gin, and craft beers have definitely taken off, appealing to a younger market and also to women. The growth in the gin industry has led to customers looking at more premium products throughout the spirit world in general. Weâ&#x20AC;&#x2122;re waiting for rum to peak in the next year or so.

How are the bedrooms going?

The design of the pub has made the most of the great space available with a cosy, relaxed bar area as well as four dining areas including the bar, a new restaurant, beer garden and events room. The Swan is situated on Loddon's main street, a designated conservation area with a scenic view of the Holy Trinity Church, which dates from 1490. It is a minuteâ&#x20AC;&#x2122;s walk from the River Chet, a popular tourist destination due to its rich wildlife, stunning scenery and boat moorings.

You occupy a prime town centre site - is it important to you to be at the heart of the community? It is absolutely vital. We love our location and feel very much part of the community. We are always keen to maintain this and hold several events throughout the year.

Is food a big part of what you offer?

Definitely! We take great pride in producing fabulous, well balanced food in a comfortable pub setting. We have just been awarded 2 AA Rosettes which is hugely important for our progression. We want to keep pushing forward but, most importantly, keep our customers happy.

What's going to be on the menu this summer?

It will continue to evolve as new produce comes in and others finish for their season. We will definitely see plenty of salads and lighter dishes on our specials board. We smoke a lot of meat and fish ourselves in our Big Green Egg and these go perfectly with a light salad on a sunny day. We are also introducing a snack menu which will be perfect to graze on whilst enjoying a cold beer or glass of wine in our garden.

Do you support local food and drink producers? In this region we are very lucky to have some outstanding producers who we work closely with. That way we know exactly where our produce comes from and can ensure the quality of what we offer. www.feastnorfolkmagazine.co.uk

Very well. The first four rooms have been open for two years and are incredibly well received by both business guests and tourists. We are now furnishing a further three bedrooms that have been renovated in the old town hall building, which will open in August. This means that we can appeal to larger groups, say fishing or shooting parties and families attending weddings at one of the many nearby venues.

How important are events, say music evenings, to what you do?

Our events range from gigs to beer festivals, summer fun days and our really popular winter blues tropical party, where we crank up the heating and dress for the beach to party the night away with cocktails and live music in cold February! It's important for us to offer such events to show that we are not just a pub or a restaurant, but a venue that caters for everyone.

The O

smere k a

MY LIFE ON A PICTURES BY

STUART COX

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Nick Claxton-Webb, the Head Chef at The Oaksmere near Eye on the Norfolk/Suffolk border, has four boys to ferry around when heâ&#x20AC;&#x2122;s not busy at work!

ho are you and where do you work? My name is Nick Claxton-Webb, and I’m the Head Chef at The Oaksmere.

Who has inspired you? So many people have inspired me! We have so many great suppliers offering great produce, but seeing our own gardener Simon and the passion he has and the pride he takes is amazing. His produce is excellent. And when you see the work and passion behind it you know you have to use every last bit and treat it with the same respect and enthusiasm that he has. What is your favourite ingredient? Rhubarb, which is sublime in a frangipane tart! In fact, I really love all the classic English soft fruit and vegetables and I grow rhubarb in my own garden at home. I think there’s something quite emotive about rhubarb as it comes out when the sun comes out. Got a favourite gadget? I’m sure I’m not the first to say this but it’s got to be that unique food processor, the Thermomix!

www.feastnorfolkmagazine.co.uk

What do you like doing when you're not cooking? Spending time with my family: made up of wife Laura, and our four boys (the eldest is Oliver, 17, the youngest is Noah, seven, and in-between we have Zach, 13, and Seth, 10). Somebody always needs to be somewhere so they keep me busy! It’s nice to have family time and we tend to go to places such as Holkham and Dunwich. I am also a martial arts instructor. Where do you like to eat out in the region? There are so many great places in the area but Pea Porridge in Bury St Edmunds is amazing. I also like Titchwell Manor and the Duck Inn at Stanhoe, as they are both great places run

by people who are passionate about what they are doing. The Chequers Inn at Thornham and Briarfields Hotel in Titchwell are also ones to watch – all in all that corner of Norfolk is a real foodie destination. What would you be doing if you were not a chef? I would love to have a deli or a farm shop – whatever I did it would definitely be food related and I’m very much produce driven. And we are so lucky with the basket of produce we have here around The Oaksmere: the beef comes from the field next to us! What's your foodie prediction for the year ahead? With food inflation rising I see a back to basics approach is going to be essential for restaurants and hotels and for people in general. Fresh, local, seasonal produce can offer great value for money. And growing your own is even better, or course! What is better than rhubarb, gooseberries or damsons in a pie or tart? Especially when you have grown the fruit yourself!

RECIPE OVERLEAF

Where did you train? I did a BTEC National Diploma at Oxford College of Further Education, where I grew up, followed by a Professional Diploma at the University of Brighton. After that I did hotel training at the then Metropole Hotels before becoming a food and beverage manager at a four star hotel, but I soon realised that I liked cooking too much!

www.theoaksmere.com OR CALL 01379 873940

Where were you before? Previously I was at Congham Hall Hotel near King’s Lynn, one of the original country house hotels, which has a renowned herb garden – which has inspired me when it comes to our garden here.

What is your signature dish at this time of year? Beetroot pesto linguini, with garden rocket, goats’ cheese and toasted pine nuts. We grow beetroot in our kitchen garden and putting it in a pesto is a great way of preserving it as sometimes there is so much of it. It’s got a great colour and a great flavour, and this in particular is a great vegan dish – even the rocket also comes from our garden.

VISIT

How long have you been there? Since August last year, and in that time The Oaksmere has launched a brand new restaurant and kitchen (with its own Bertha clay-lined, charcoal oven), its own on-site butchery and has regenerated the original Victorian walled garden.

Nestled away from it all on the meadow

Meadow Nooks

New, individual and very original bedrooms King-size bed | En-suite bathroom | Walk-in power shower | Free Wi-Fi Smart Sony TV | Exclusive ESPA toiletries | Missoni dressing gowns Add a little extra indulgence to your perfect rural getaway & choose the Nook with its own, wood-fired hot tub

www.tuddenhammill.co.uk • info@tuddenhammill.co.uk High Street, Tuddenham, Nr. Newmarket, Suffolk IP28 6SQ Tel 01638 713552

ELSE IS THE LOVELY “WHAT I REALLY LOVE THOUGH ABOVE ALL LOC AL PUB” BUZ Z OF HAPPY PEOPLE…WHAT A LOVELY

“MOUTH-WATERINGLY DELICIOUS”

EN BEER GARDIN G

RFEC TION” “COUNTRY PUB PE

“PERFECT ATMOSPHERE”

& ALFRESCO DIN

THE BELL, THE GREEN, BRISLEY, NORFOLK NR20 5DW

www.thebrisleybell.co.uk

BO O K N OW

01362 668040

fONdaNts www.feastnorfolkmagazine.co.uk

INGREDIENTS 500g of dark chocolate; 500g of butter; 10 eggs; 10 yolks; 75g of cornflour; 200g of caster sugar

METHOD Preheat the oven to 180Â°C. Melt together the chocolate and butter in a metallic bowl over a bain-marie. Whisk together the whole eggs and sugar. In a separate bowl, whisk together the yolks and cornflour then add to the other egg mix. When the chocolate and butter is melted and incorporated, add this to the egg mix and stir well. Allow the mixture to cool and set then scoop into a piping bag and pipe the mixture into the prepared moulds. Bake for 10 minutes they should be just set on top. Allow to cool for 20 seconds before carefully turning out onto your serving plate. Enjoy!

NICK CLAXTON-WEBB

HOT CHOCOLATE

SERVES

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e Oaksm

SERVE WITH

SUNSHINE FREE FROM RECIPE WRITER SARA MATTHEWS HAS A TRIO OF DISHES FOR HIGH SUMMER LIVING

Your Gluten Freedo m R E C I P E S

SARA MATTHEWS runs Your Gluten Freedom, visit www.yourglutenfreedom.co.uk

GRILLED SPICY SWEET CORN Jazz up your sweetcorn with this spicy coating which can be cooked under the grill or on the barbecue INGREDIENTS 6 prepared corn cobs; juice of 1 lime; 1/2 tsp of ground coriander; 1/2 tsp of ground cumin; 1tsp of smoked paprika; 1/2-1tsp of chilli powder; 1/2 tsp of garlic granules; 11/2 tsp of gluten free wholegrain mustard; 1/2 tsp of sea salt; a good grind of fresh ground black pepper

METHOD Preheat the grill to a medium to high heat or lightly oil your barbecue to stop the corn from sticking. Mix together all the ingredients and brush them evenly over the corn to completely coat all. Place under the grill or on the barbecue and cook for a couple of minutes on each side, until cooked all around and slightly charred

TURN OVER FOR MORE RECIPES!

SERVE

www.stokemill.co.uk Award winning food in a beautiful mill at the heart of Norfolk

BOOK NOW

strattons hotel with self catering, restaurant and café deli

boutique luxurious classic contemporary heart of norfolk award winning restaurant afternoon tea cocoes café deli self catering Luxury without sacrifice to the environment ash close swaffham norfolk pe37 7nh 01760 723845 enquiries@strattonshotel.com www.strattonshotel.com

Via our website or call us on 01508 493337

OPENING TIMES Wednesday to Sunday for Lunch 12noon-2.30pm Wednesday to Saturday for Dinner 7pm–9.30pm Afternoon tea: Friday & Saturday 2pm-3.30pm* *BOOKING ESSENTIAL

STOKE MILL, MILL ROAD, STOKE HOLY CROSS, NORWICH NR14 8PA

…the coast is calling

B&BM FRO

0 4 1 £ ROOM PER

01485 210742 PE31 8BB

info@briarfieldshotelnorfolk.co.uk

briarfieldshotelnorfolk.co.uk

Your Gluten Freedo m -

R E C I P E S

STUFFED AUBERGINES MAK E

ENERGY BARS

These fabulous Energy Bars are a great breakfast bar, mid-morning energy pick-me-up or ideal for picnics and days out. Not only are they super delicious but they are also full of nutrients, fibre and protein. They are refined sugar free, nut free, gluten free and egg free, so what’s not to like? You can also tweak the recipe to suit your tastes. I have given you two flavour options to get you started. These are so easy to make that the children will want to help. Just remember, supervision will be needed for young children when melting the syrup INGREDIENTS 75g of dried fruit (flavour option 1 - pineapple/apricot/ shredded coconut; flavour option 2 - dates/goji berries/ golden raisins); 60g of mixed seeds (I use 30g of pumpkin and 30g of sunflower); 170g of certified gluten free oats; 2tsp of ground flax seeds or chia seeds; 100g of coconut oil; 100g of coconut sugar (if you do not have coconut sugar you can use unrefined soft brown sugar); 100g of syrup (flavour option 1 - agave syrup; flavour option 2 - date syrup); 100g of dairy free chocolate, melted (I use dark chocolate over 75 per cent)

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METHOD Preheat the oven 140°C/gas mark 1. Line a square 20cm cake or baking tin with baking paper. In a mixing bowl, add the dried fruit, oats, pumpkin, sunflower and flax seeds, and stir to mix. In a saucepan, put the syrup, coconut sugar and coconut oil and very gently heat on the hob until the sugar is dissolved and everything is melted. Keep stirring with a spatula so nothing burns and is well mixed. Once melted, remove from the heat and add to the dry mix, stirring well to coat all the ingredients with the syrup. Fill the baking tin, spread out and smooth down. Bake in the preheated oven for 20 minutes. Remove from oven and carefully score the top into 12 portions as this will make cutting easier once cooled. Allow to cool. Melt the chocolate and drizzle over the top. Once cooled, cut into 12. In the hot weather, keep them in the fridge in an airtight container

INGREDIENTS 2 aubergines; 100g of mushrooms, chopped; 1/2 large courgette, chopped; 1 red bell pepper; 1 large sweet potato (about 100g), peeled and cooked; 1 red onion, finely chopped; 200g tin of butter beans, drained; 1tsp of oregano; 1tsp of cumin seeds, crushed; 2 heaped tsp of gluten free wholegrain mustard; 1tbsp of tomato purée; 1tsp of onion powder; 2 garlic cloves, crushed; juice of 1 lime For the dressing Soya yogurt, handful finely chopped fresh mint, salt and pepper METHOD Preheat the oven 180°C/gas mark 4. In a pan of boiling water, cook the sweet potato until soft, then drain. Place it in a mixing bowl with the butter beans and roughly mash. You do not want a purée. Cut the aubergine in half lengthways and cut out the centre. Set outside cases to one side. Chop the flesh from the centre of the aubergine along with the other vegetables. Add these to the mash along with the tomato purée, onion powder, crushed garlic, cumin seeds, oregano and mustard. Mix well. Fill the aubergine cases with the mix. Place in a baking dish, cover with foil and cook in a preheated oven for 25 minutes, uncover and cook for a further 10 minutes so the top browns. Or, if cooking on a barbecue, wrap each one in a foil parcel and cook in the oven before simply finishing off (minus the foil) on the barbecue griddle for a few minutes. Before serving, drizzle with lime juice and serve with the dressing. To make the dressing, simply mix all the ingredients together.

ser ves fou r

Here is a dish that works well on a barbecue but can be popped on the grill inside, if the weather turns!

SALAD DAYS

Known as the man who ‘sexed up’ salads, David Bez is spreading his love to our supper table. Sarah Hardy finds out more FOOD PHOTOGRAPHY © DAVID BEZ

IN 2010 Italian David Bez embarked on a one-man mission to make healthy food more appealing. The graphic designer was living and working in England and had grown tired of heavy British food, trips to the pub and a general lack of exciting salads. And he was putting on weight! So he started to make his own lunch at work, and not just any lunch, but exotic concoctions that got his colleagues interested. He set about creating a new dish every day, photographed it, and out of that came his debut cookbook, Salad Love. One dedicated to brekkie followed, too, called Breakfast Love.

BELOW PICTURE © GRAEME ROBERTSON

Continuing in this successful vein, David launched his first café, The Pride Kitchen, in London’s Covent Garden last year thanks to an astonishing Kickstarter campaign which raised more than £10,000. Now, the man who sexed up salads is turning his attention to supper. In Supper Love, David showcases 130 supper bowls for any season and every appetite. The options are endless and vary from light, raw and fresh, to hot, filling and wholesome. Every recipe is ultra simple and can be adapted to suit a different diet, such as vegan or vegetarian.

DAVID BEZ

The recipes are divided into soup bowls and filling grain bowls, and include Barley, Red Onion, Sun-Dried Tomato and Paprika Cream; Blue Cheese, Buckwheat and Aubergine in Beetroot Broth; and Tuna, Black Noodles, Avocado and Seaweed. As well as explaining the formula for the ideal supper bowl, David also provides advice and basic recipes for fermenting, dressings and sauces, broths, plant-based protein and types of hummus. David, who happily admits to not being a trained chef, just a passionate foodie, uses terrific ingredients and his dishes do ooze health and vitality!

David Bez -

C O O K B O O K

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ALTERNATIVE

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INGREDIENTS 50g of roasted chicken breast pieces; 100g of cooked brown rice; 1/2 aubergine, roasted; 1/4 radicchio, roasted; a handful of pistachios; a handful of fresh tarragon

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VEGAN ALTERNATIVE Replace the chicken with pan-fried tofu and the cheese with oat or rice cream

OMNIVORE DRESSING 1tbsp of cottage cheese or ricotta; 1tbsp of extra virgin olive oil; a sprinkle of chilli flakes; salt and black pepper

MORE RECIPES OVERLEAF!

CHICKEN, AUBERGINE, RICE, RADICCHIO & FRESH CHEESE

£14.95 fixed price lunch for 2 courses

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

TOWER BARN HEYDON GABLE BARN, HEYDON

C O SO M O ING N

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£800,000 £745,000

TAKE AWAY CRABS & LOBSTERS AVAILABLE FROM 10AM

Kirby Cane

Barn 1 £235,000 Barn 2 £200,000

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C O SO M O ING N

‘C’ shaped – in excess of 4,000 sq. ft.

David Bez -

C O O K B O O K

PESCATARIAN ALTERNATIVE

SUPPER LOVE: COMFORT BOWLS FOR QUICK AND NOURISHING SUPPERS BY DAVID BEZ (Quadrille Â£16.99)

AVOCADO & CUCUMBER GAZPACHO

BABY CORN, BROCCOLI, PEAS, GINGER & COCONUT INGREDIENTS A handful of fresh peas; a handful of baby corn, steamed; a handful of longstem broccoli, steamed; a handful of fresh coriander; 1 spring onion, sliced; a sprinkle of chilli flakes

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PESCATARIAN ALTERNATIVE Add 50g of cooked prawns

INGREDIENTS / avocado, sliced; a handful of spiralized cucumber; 1/4 red onion, thinly sliced; a handful of fresh basil; 1tsp of shelled hemp seeds; 1tsp of poppy seeds 12

CREAM Blend together: 250ml of warm coconut milk; a handful of fresh peas; 1tsp of ground ginger; salt and black pepper

BROTH Blend together: 4 tomatoes; juice of 1 lime; a sprinkle of chilli flakes; salt and black pepper

books

New Releases

Our sizzling summer collection of cookbooks takes us around the world and back again!

EAT WELL FOR LESS: FAMILY FEASTS ON A BUDGET by Jo Scarratt-Jones ÂŁ14.99

For those of us who didn't make notes while watching the BBC One series, this book is full of sensible tips and good suggestions on how to plan meals ahead or improvise with some fast food from the kitchen cupboard. It pre-empts family gripes by showing how to tweak recipes to keep fussy eaters happy, manage tight food budgets with savvy food shopping, and be organised about batch cooking. There is guidance on all aspects of getting a meal together, from shopping and storing food to menu planning and writing appropriate shopping lists.

NADIYA'S BRITISH FOOD ADVENTURE by Nadiya Hussain ÂŁ20

Nadiya Hussain, winner of 2015 Great British Bake Off, has a new television series where she sets off round the country to meet some of the growers, producers and pioneers behind the best of modern British food. Her 120 reinvented classics fuse the local ingredients she encounters with her favourite flavours, plus give a nod to her Bangladeshi roots such as Masala Eggy Bread, Spiced Bean and Banger Stew, Ploughman's Cheese and Pickle Tart, Jerk Haddock with Jollof Rice, Lamb Bhuna with Garlic Naan, and Star Anise Chicken Wings with Chunky Chips Rosemary.

THE WINE DINE DICTIONARY

by Victoria Moore £20

SUPRA

by Tiko Tuskadze £20

VENETO: RECIPES FROM AN ITALIAN COUNTRY KITCHEN

by Valeria Necchio £20 To avoid the clanging of taste buds from eating an orange straight after cleaning your teeth, this flavour guide offers suggestions of which wines and foods harmoniously blend together such as peach and basil. Aside from the food and drink combinations, there are also helpful hints from the winemakers themselves on what they eat with their wine, interspersed with occasional recipes. Let's raise a toast!

This book offers a far flung feast from Georgia, the eastern European country surrounded by Russia, Turkey, Azerbaijan and Armenia. The essence of a 'supra' as a culinary tradition in Georgia is a crowd-gathering, toastmaking, banquet of food. Chef Tiko shares more than 100 recipes, including Khachapuri (cheese bread), Kebabi (lamb kebabs) and Ckmeruli (poussin in garlic and walnut sauce). They have all been tried and tasted at her London restaurant, Little Georgia.

The Veneto region of North Eastern Italy is an often unexplored part of the country. Food writer Valeria Necchio's photography gives a flavour of that part of the world as she showcases recipes such as black cuttlefish stew. She covers everything from soups to pastas and risottos, plus a mouthwatering selection of Italian sweet treats.

DIAR Y DAT E: Norw ich histori cal biogra pher Gill Blanc hard celebr ates the releas e of her latest book, Lawso n Lies Still In The Thame s, at Jarro ld’s on July 13 from 6pm. The book follow s the story of an ordina ry seama n, Sir John Lawso n, born in Scarb orough , who would go on to play a key role in some of the major events of 17th-c entury Engla nd. Ticket s are £5 and are availab le from Custo mer Servic es, floor 2 or online , visit www.j arrold .co.uk

www.feastnorfolkmagazine.co.uk

CHORIZO

Bu tchers -

C O L U M N

Chorizo is a cured Spanish sausage made from pork, garlic, black pepper and smoked paprika, which gives it a red colour. It has a strong flavour and a firm texture. Slice or chop chorizo and serve it cold as a starter, or pan-fry and enjoy as a tapas-style dish. Add to omelettes, soups, casseroles or pasta dishes

Deli boards are all the rage at the moment so why not create one at home? We look at what’s on offer

Mortadella Mortadella is a type of cooked salami and the largest of all the sausages. It’s made from a mixture of minced pork, pork fat and sometimes peppercorns, olives or pistachios. Mortadella is traditionally cut into paper-thin slices and enjoyed as part of an antipasto platter

PANCETTA The Italian version of bacon, pancetta comes from pork belly. It’s dry cured in salt and spices such as nutmeg, pepper and fennel, and left to age for at least three months. Add it to homemade pasta sauces, casseroles and soups. You can also use it wherever you’d normally use bacon

pastrami RECIPE Here’s a delicious yet easy pastrami recipe from Coxfords Butchers in Aylsham

Prosciutto Prosciutto is similar to pancetta, but contains less fat as it comes from the pork leg. After being salted, the ham is left to age in a cold climate for nine to 18 months and sometimes for three years. Prosciutto is best uncooked. Arrange slices over a pizza, or serve with melon

PEPPERONI A favourite pizza topping, pepperoni is a spicy cured sausage that’s made from pork or beef, or a mixture of both meats, with added pepper and spices. Thinly slice pepperoni and use as a topping for bought pizza bases, or finely chop then pan-fry and add to pastas, pies or frittatas

Beef pastrami Beef pastrami is made by coating corned beef with pepper and spices then smoking it to add extra flavour. Add to sandwiches and wraps, or slice and use in canapés, salads or as a pizza topping

INGREDIENTS 2kg of brisket; enough salt water solution to cover the brisket; black peppercorns; smoked paprika; pepper steak crumb seasoning METHOD Preheat the oven to 120°C. Place the brisket in the salt water solution and leave for 12 hours. Mix the black peppercorns, a few pinches of smoked paprika and pepper steak seasoning together in a bowl. Take the brisket out of the saltwater, place in a

SALAMI Salami is a type of cured sausage made from pork, beef or veal that has been flavoured with garlic and various herbs and spices. The raw sausage goes through stages of salting, drying, and sometimes smoking and fermentation, to become a hard sausage. Add to pizzas, or use in sandwiches, pastas and canapés

SERV E

tray and cover both sides with the mixed coating - don't be shy on the seasoning! Place the brisket on a baking tray and put it into the bottom of the oven for 7 hours. Take out of the oven and leave to cool We like ours in a brioche roll with Crush Foods' Honey and Mustard Dressing and a few slices of gherkin! Try our pastrami on The Feed’s stall, number 24/25, on Norwich Market, Row A

JUN

ButEcOhF eF ErR’s choice

B B Q PA

6 Chicken K C K ebabs 10 Pork 6 Beef SteSaausages k Burgers ONLY

£15

About us

· Traditional Butchery · From Farm To Fork · Award-Winning Sausages · BBQ Specialist · Home Cooked Meats · Free Range Pork, Lamb, Beef · Fresh Local Game · Discounts On Large Orders · Catering Trade Supplied · Recipe Ideas And Cooking Advice · Delivery Service · 69 CHURCH STREET, CROMER, NORFOLK, NR27 9HH t: 01263 514541 e: info@icarushines.co.uk w: www.icarushines.co.uk Open: Monday to Saturday from 7.30am to 5.30pm

Coxfords NPORROFUODLLKY Coxfords Butchers Butchers

All of our pro d is sourced lo uce cally

Pork Chops only £5.95kg Proudly

ALL OUR COLD MEATS ARE NorCOOKED folk ON SITE

Free local delivery available

All our prod

uce

is sourced See us at the Royal 11 MARKET PLACE locally Norfolk Show ‘Art of Butchery’ demos on 11, Market Place, Aylsham | 01263 732280 29th June Thursday 01263 732280

AYLSHAM

EE FR

N O Y 40 ER £ IV ER EL V D O L S A R C DE LO OR

£10 PACK FOR 4

4 x american style burgers, 4 x jumbo pork sausages, 4 x marinated chicken pieces, 1 x tub of homemade bbq sauce

BUTCHERS • DELI • TAKEAWAY Local Farm Assured High Welfare Meats • National Butchers Shop of the Year Finalist • Norfolk Food & Drink Festival Champions • Outdoor reared Pork • 28 Day Matured Beef • Norfolk Lamb • Free Range Poultry • Our Famous Sausages • BBQ Meats • Ready Meals • Pies & Pastry • Selection of Local Cheeses and Produce from our Delicatessen • Home Delivery Service • Baguette Takeaway • Hog Roasts • Buffets & Event Catering

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

Tel 01603 434253

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 The Street, Bunwell, NR16 1AB 01953 789708

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

www.thepaddocksbutchery.co.uk

Middle of nowhere, centre of everywhere!

Fresh, local and seasonal is our ethos here at the Saracen’s Head, so come and enjoy a delicious, locally sourced meal with us

THE DINING EVENT YOU CAN’T AFFORD TO MISS 30TH OCTOBER - 10TH NOVEMBER 2017 Participating restaurants throughout the county will offer either

See us featured in the Norfolk Table Cookbook Lunch orders will be taken from 12-2.30pm Mon to Sat and 12.30-2.30pm on Sundays. Dinner from 6.30 to 9pm Thur to Sat and 6.30-8.30pm Sun to Weds. You are always best to make a booking. Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk

or Restaurant Week menus will be offered Monday to Friday, excluding weekends. Look out for the full list of participating restaurants later this summer. Keep up to date by joining us on social media and sign up to our mailing list. For details visit

www.NorfolkRestaurantWeek.co.uk

www.saracenshead-norfolk.co.uk

STEPHEN NEWHAM & CHARLIE HODSON

Charlie Hodson -

C O L U M N

FEELING SAUCY?

Norfolk food hero Charlie Hodson has developed a range of locally-sourced sauces which are raising cash for charity WE ALL HAVE dreams as children and mine might be a little different to the normal - apart, perhaps, from my desire to be a member of the Lifeboat crew at RNLI Cromer. I remember having the most amazing conversations with my father about mustard - and not any old condiment, but rather the majestic and historic brand that is Colman’s. These father/son discussions were the start of something that has stayed with me ever since and so, fast forward to 2013 when Stephen Newham of Crush Foods and I were chatting in a quiet coffee shop in Reepham about our mutual desire to create a range of sauces that once again puts Norfolk at its very core. Thus Charlie’s Sauces were born, although neither of us thought that it would take the best part of four years to get them produced! But there has been much research, much tweaking of my recipes until three sauces were created that we were all more than happy with. The sauces, fruity brown, tangy tomato, and smoked barbecue, use Crush Foods' cold pressed rapeseed oil as the base ingredient and are gluten free. They cost £2.95.

We have worked hard on the branding and our message is simple - that we are proud of where we live and work and want to celebrate all that the county has to offer. The sauces work well on their own with, say, sausages, or can be used in dishes, perhaps stirred into casseroles. We are launching the sauces at the Royal Norfolk Show and both Stephen and I are appearing on Stand number 261, with Norfolk Country Cottages (who are celebrating their 25th anniversary this year) and Feast Norfolk Magazine, on Thursday, June 29 at 11am. Otherwise, stockists so far include Archer’s Butchers in Thorpe St Andrew, Norwich, Icarus Hines Butchers in Cromer, Henry’s Coffee Shop in Cromer, Walsingham Farm Shops, Roys of Wroxham and hopefully many more to come. But most importantly, for each bottle of sauce sold, we will donate to the YANA (You Are Not Alone) Project which provides confidential support and mental health awareness to the farming and rural communities in Norfolk and Suffolk. This is a high risk group for depression and, tragically, suicide.

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www.yanahelp.org www.crush-foods.com

To find out more tips from Richard Holden, visit www.isitcooked.com

bBQ

sceptic Andy Newman is won over by a masterclass from a grilling legend

hOt SOME LIKE IT

I’LL CONFESS that I’m not a fan of barbecues. I once wrote a newspaper article entitled ‘BBQs – the scourge of summer’, in which I bemoaned the fact that the merest hint of sunshine drove us Brits outdoors to feast on sausages which were simultaneously burnt and raw. According to the Food Standard Agency, cases of food poisoning almost double during the summer season, and undercooked meat and cross-contamination from barbecues are among the main reasons for this.

RICHARD HOLDEN

So when an invitation to a barbecue masterclass arrived at Feast Towers, the esteemed editor decided that I was the ideal candidate to attend. My reluctance was tempered by the fact that said masterclass was to take place on a secret rooftop garden in fashionable Shoreditch, and would be led by barbecue legend Richard Holden. A graduate of the Tante Marie Culinary Academy, Richard is now acknowledged as one of the country’s leading barbecue experts, touring the country giving demonstrations and masterclasses in the ‘lid-down’ cooking method. Using a barbecue with a lid really allows you to control the temperature, as well as creating areas of direct and indirect heat in your barbecue. Getting the cooking just right is all about temperature, and Richard recommends using models with a built in ambient temperature gauge – as well as a good quality digital thermometer to ensure the food is cooked through. To demonstrate how important this is, he undertook the ultimate barbecue challenge – roasting a whole chicken on a proper (ie nongas) barbecue. We all know that raw chicken is amongst the most dangerous meat in terms of food poisoning, and I have to admit that I was dubious he would be able to pull this off. By cooking over indirect heat – he leaves a section of the barbecue empty of charcoal – he essentially created an oven in the barbecue, but one which would impart those wonderful smoky flavours which endear us to this method of cooking. And most importantly, he regularly monitored the temperature in the thickest part of the chicken, aiming for the all-important 75°C (‘Seventy-five, staying alive’ is how he encourages people to remember that target temperature). As well as the chicken, he cooked flatiron and ribeye steaks, and thick chorizo sausages, showing how the combination of direct cooking (for caramelisation), indirect cooking (to ensure the meat is cooked through) and careful temperature monitoring can lead to perfectly cooked meat – no incinerated and simultaneously raw meat here. So did he convince this barbecue refusenik? Well, his food was delicious, perfectly cooked, but with that unmistakeable smokiness which can only come from a natural barbecue. I may have to rethink my resistance to outdoor cooking. If you are serious about barbecueing, my advice is to invest in a decent Weber kettle barbecue and a quality digital thermometer – the Thermapen is accepted by most chefs as the best in the business. And then wait for the sun to come out...

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Barbecues -

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FOR ALL KEEN barbecue fans, we have a fab SuperFast Thermapen 4 digital thermometer, worth £64.80, to give away. It measures the temperature of food in just three seconds and includes a 360° self-rotating display that can be used in any position, in either hand; it has a waterproof case and includes `Biomaster’ additive that reduces bacterial growth. More details at www.thermapen.co.uk

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To enter our competition, simply answer the following question:

A Thermapen can provide an accurate reading in how many seconds? Send your answer, plus your name, address and a daytime telephone number, to competitions@feastnorfolkmagazine.co.uk. You can also enter by liking and sharing the competition on our Facebook page. Terms and Conditions: Normal Feast Norfolk rules apply. The editor’s decision is final. The prize is a SuperFast Thermapen 4. It is open to those aged 18 and above. Not to be used in conjunction with any other offer or promotion. Subject to availability. No cash alternative. The competition is open until August 18 when a winner will be selected at random.

AND

the WINNER IS?

Andy Newman explains how one sfully making N0rf0lk vineyard is succesal rld waves in the internation wine wo LEE DYER

Winbirri -

W I N E

NYONE WHO is serious about wine will Lee grew up on his family farm, most of which was set aside a couple of hours every month to given over to growing salad leaves. As a young man, devour a magazine called Decanter, which he went travelling, settling for 18 months in Thailand. is widely regarded as the definitive journal When he came home, he found a curiosity in the corner about anything to do with the grape – not just of one of the fields: 200 vines, from which his dad was in this country, but around the world. making wine for the family’s own consumption. So when that august publication declared, His reaction was dubious to say the least. Norfolk ‘Norfolk in eastern England has made a strong winemaking was at that stage in the doldrums, and he case for joining wine world royalty’, you can be sure thought it was a lost cause. But the truth was eventually that winemakers, merchants and connoisseurs from found in a glass (in vino veritas indeed); when he Bordeaux to Brisbane were sitting up and taking notice. tasted that home-made wine, he immediately saw the The reason for this eye-catching claim? Well, a wine potential. made just outside Norwich has won a prestigious Starting slowly with a planting of 1500 vines, Platinum Award at the Decanter World Wine Awards, Winbirri today is a sizeable concern, covering some 25 generally seen as one of the most important such acres in Surlingham with around 40,000 vines: white competitions anywhere on the varieties Seyval Blanc, Solaris globe. and Sauvignon Blanc; red The wine in question is a varietals Regent, Dornfelder and Bacchus from Winbirri vineyard Rondo; and even the Burgundian at Surlingham, near Norwich, grapes Chardonnay and Pinot which scooped the ‘best value Noir. white wine made from a single But it is the Bacchus which Andy has enj0yed this m0nth grape variety’ accolade at the has been making the biggest awards in May. waves. Sometimes called the WINBIRRI BACCHUS 2015 It is difficult to understate that ‘English Sauvignon Blanc’, it is (Jarrold, Bakers & Larners, £13.99) achievement. Some media may a variety which has been largely You will be lucky to find this, as it has flown off the shelves after have indulged in a little jingoism ignored by the rest of the world, winning the award, but if you by describing the Winbirri wine but is ideally suited to our can find a bottle, you will enjoy as having been declared the relatively northern climate. The grapefruit, passion fruit and floral ‘best white wine in the world’ Winbirri Bacchus quickly found characteristics on the nose, with (it hasn’t), nevertheless the its way onto leading wine lists tropical fruits and a crisp, clean wine is right up there on the in restaurants such as Roger finish on the palate. very top table, alongside some Hickman’s and Titchwell Manor, very big names from much as well as onto the shelves in ANCIANO GRAN more established wine-making Waitrose. RESERVA TEMPRANILLO, VALDEPEÑAS, SPAIN regions. This has entailed a huge (Waitrose, £8.99) Predictably, the Daily Mail investment, not just in the This is all about age: grapes revelled in the fact that the vineyard, but in the winery as from 30 year old vines, slowly Norfolk wine had ‘beaten French well. Five years ago Lee sunk fermented, and then the wine has and German competition’, but half a million pounds into a new been matured for seven years, on this occasion a little jingoism state-of-the-art winery, complete including 18 months in oak barrels. was appropriate. The underdog with temperature-controlled The result is a real softness on the palate, combined with typical from Norfolk really had stainless steel fermentation Tempranillo strawberry fruit. A steal overcome competition from the tanks, and racks lined with at this price. world’s wine heartlands. hugely expensive American oak I first visited Winbirri in 2014, barrels (which need replacing KILIKANOON KILLERMAN’S when I was shown round by every three years) to age the red RUN SHIRAZ, CLARE VALLEY owner and winemaker Lee Dyer, wines. AUSTRALIA, 2014 now much in demand by the It is great to see that this (Marks & Spencer, £13) world’s wine-related media. He confident investment has paid A classic Clare Valley Shiraz, full told me then that it is generally off, and while Winbirri has been of blueberry fruit, with mint, pepper and blackberry on the accepted in winemaking circles recognised for some time as one nose – and even a hint of cocoa. that any vineyard needs a decade of the best vineyards in England, Big and alcoholic, this is definitely to reach its peak: a prescient the Decanter award is finally one for drinking with food. comment, given that Winbirri putting Norfolk’s fledgling wine is celebrating its tenth birthday industry on the international this year. map as well.

THREE wines

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72 PAUL & BETH CORK

Norfolk Raider Cider -

A R T I S A N

P R O D U C E R

Paul and Beth Cork founded Norfolk Raider Cider, the only cider brewed in Norwich, last year. Emma Outten heads to the orchard to find out why their cider is flying off the shelves

www.norfolkraidercider.co.uk

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FROM MAKING eight gallons of cider from one apple tree in their back garden to producing 7000 litres from 1000 trees at White House Farm on the outskirts of Norwich, it would be fair to say that Paul and Beth Cork have had a productive four years. The couple behind the new Norfolk Raider Cider are both chefs by profession (having studied at City College): Paul is the catering manager for the Norfolk and Norwich Association for the Blind, and Beth was a pastry chef who has won a silver medal at the Culinary Olympics in Frankfurt in her time. However, they got into making cider four years ago after the apple tree in their garden at Horsham St Faith became so laden down that Beth’s father, Terry Coppin, offered up his age-old recipe. Beth recalls: ‘My father used to make cider a good 40 years ago, when we were little.’ Paul, 60, takes up the story: ‘I thought ‘I’ll have a go at that’, so we cut all the apples off by hand, then scrunched them using a rolling pin.’ The next door neighbour then offered the apples from his tree, as did other villagers. Paul adds: ‘It’s just grown and grown.’ And that’s where the apple orchard at White House Farm comes in. ‘I approached Oliver Gurney and asked him if he had any windfalls we could make cider with, and he obliged.’ They have since cut a deal which has led to Paul being in charge of the three-acre orchard, with 15 different varieties of apples (mainly dessert apples but also Bramley and Russet). ‘We bought an

old mower and learnt how to prune - I think we’ve done a good job!’ The orchard has allowed Paul to develop new flavours of cider, and today there are four different types: Original (8.5 per cent), a strong cider; Wingman (6.2 per cent), a refreshing, clear strong cider; Dolly Pink (4.2 per cent), a pink fruity cider; and the new Honey Belle (4.2per cent), a smooth tasting honey cider. Dolly Pink is proving particularly popular, with Beth saying: ‘We thought we’d do it for the ladies but actually the men like it!’ So what of the names? When Paul was younger he knew a gentleman who told him a story about some airmen who would come down to the local pub to have their final drinks before going on bombing raids the next day. The locals referred to these men as ‘The Norfolk Raiders’. They flew out from Norwich airport which at the time was the B24 bomber base. Paul wanted to tie his cider to a piece of history and this noble story was exactly what he was looking for. He adds: ‘The tree in our garden was there when the Americans were flying out.’ There are more flavours in the works. ‘On the farm there are plum trees so I’m hoping to have a play and do a Norfolk black plum cider for next year.’ Although both drink cider, Beth admits to being a gin girl and Paul is a whisky man. They have three children: Lynsey, Perry, and Joe. Paul comments: ‘Joe is the grafter up here because he’s the only one still at home.’

They are coming up to their busy time, with Beth saying: ‘It’s quite a graft in August, September and October, when you’re picking and scrunching.’ Paul expects the apples to be ready in early August and they will then be put through the scruncher and press, in the ‘shed’ next to the orchard. The juice is then put into plastic drums and the sugar is added in the same way it was 40 years ago. Each is dated and numbered, ‘so we’ve got traceability,’ says Paul. The alcohol volume is then tested and changes might be made, such as adding fruits and honey for different flavours. ‘That’s the chef in me coming out,’ says Paul. All in all the mixture is left for six months. However, if the weather is warmer, the process can be shortened by up to as much as a month. This month they will be at VW Whitenoise at Euston Park, and, in general, you can find Norfolk Raider Cider at White House Farm, in two pint milk bottles, and in a growing number of the county’s pubs.

Lovewell Blake C O L U M N

JUSTIN WRIGHT

GLOBAL APPETITE

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FARMERS AND FOOD producers everywhere are awaiting the results of the Brexit negotiations with bated breath - but in the meantime they are busy growing the UK’s food and drink export market. The Food and Drink Federation reports that Britain exported a record amount of food and drink in the first quarter of 2017, with an 8.3 per cent year-on-year increase to £4.9 billion in the first three months of the year. It would appear that the weak pound is making British products more competitive, and the overseas appetite for our produce continues to grow. It will be important for all producers to make the most of this opportunity and establish new markets before any potential barriers to trade appear when we leave the EU in 2019. It is in non-EU markets where the growth in exports is most pronounced, with a massive 40 per cent increase in exports to South Korea. But it is important to bear in mind that even with this big increase, our £50 million worth of exports to that country are dwarfed by our nearest market, Ireland, which took some £854 million of our produce during the same period. It is good news that we are finding new markets, but protecting our trading relationships with our key EU markets post-Brexit has to be the priority. It is interesting to look at the top ten food and drink exports from the UK. Whisky and salmon top the list (something Scottish nationalists will no doubt be aware of), but also in the list are a number of products in which Norfolk has a strength: cheese, beer, wine, pork, gin, beef and vegetables.

www.lovewell-blake.co.uk

Justin Wright, who heads up Lovewell Blake’s specialist food and drink team, calls on producers to take advantage of a worldwide appetite for British food and drink

That means that our county is well placed to take advantage of this export growth (and we can even piggy-back on the success of whisky, given that the only English whisky distillery is located in our county). Brand UK has really made in-roads in overcoming prejudices about British food in recent years. A couple of decades ago, the idea of British cheese being an export success would have been a joke; now £145 million of the stuff was exported in the first quarter of this year alone. The same story is true of English wine, and yet just recently we have seen a Norfolk wine (Winbirri’s Bacchus) declared the best single variety white wine in the world. Meanwhile Bullards’ Norwich Dry Gin has been declared the best London dry gin in the world. The quality and reputation of British food and drink has never been stronger, and there are more export opportunities than ever before. Finding and establishing those markets is something which producers are going to have to do for themselves. It will be many months, if not years, before the UK’s future trading relationship with the EU – by far our biggest market for food and drink – is clear. Norfolk’s farmers and food and drink producers need to be taking advantage of the current appetite for British produce, and building overseas markets right now to protect their future. DISCLAIMER: Please note this article is provided for your information only. Whilst every effort has been made to ensure its accuracy, information contained herein may not be comprehensive and you should not act upon it without seeking professional advice.

Food & Wi ne Pairing S T E V E

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A TASTE 0F

SUMMER WINE EXPERT STEVE HEARNDEN TELLS US ALL ABOUT WHAT TO DRINK WITH LIGHT SUMMER DISHES SUCH AS RISOTTO OR LAMB CUTLETS

AS WE ARE in the middle of summer I should be writing about summer foods and wine - although sometimes, even in the middle of a heat wave, we need a 'solid' meal or two. I am a lazy cook and try to avoid too much washing up so I have become a risotto addict as it’s all done in one pan! Also, regular readers will know that I am not a vegetarian (and that I don’t like too many herbs and spices), however a risotto can very effectively be a vegetarian dish – just exclude the things you do not eat and use as many fresh vegetables as possible, which is perfect for this time of year. I, on the other hand, use bacon lardons and sometimes chicken or beef to add the meat part. The wine choice is therefore open, but a light white or rosé would be perfect for almost all risottos.

WITH RISOTTO WITH LAMB

I know I have written about this 66-hectare estate near Beziers before, but Domaine la Grangette was one of the first Domaines I imported from, more than 15 years ago, and my favourite white wine was (and still is) the now very fashionable Picpoul de Pinet. Whilst Picpoul has taken over the top spot for imports to the UK (of white still wine), this Domaine does make one of the best. There are many around in the supermarkets but this dry fresh white wine is gorgeous. Not a very professional description, I know, but the light acidity and slight citrus flavours blend together to make this a perfect wine. It’s great as an aperitif, or with oysters and many other fish dishes (your risotto could have prawns in the mix, after all). The Domaine also makes a rosé wine from the Piquepoul Noir grape. I understand that no other Domaine grows this grape and so the Picoti Picota rosé is unique to Tastebuds Wines. A light dry wine with a very soft pink colour, it has a little pepper and spice on the aftertaste. And it will give the risotto a little more to think about. • The Poule de Pic (white) is £10.55 a bottle and the Picoti Picota is £10.77 a bottle www.feastnorfolkmagazine.co.uk

To be boring, I will stay with the Domaine la Grangette and follow through on the red wine made from the Piquepoul Noir grape. Again, it’s unique to Tastebuds Wines and I have featured this wine at one or two recent tastings I have managed. A bright and clear wine, with a hint of purple/pink colour to the edge of the wine, the bouquet is soft summer fruit with a pleasant dose of pepper and spice - a medium aftertaste with balanced tannins. Easy drinking is used as the non-technical term. The wine is called Cocoriko, and the ideal food for this would be the tender taste of pink lamb cutlets or lamb chops. What a combination - and the wine will not be 'put off' by a little mint jelly either. I usually like to serve this wine cool, but not straight from the fridge – cellar temperature is best for me! • The Cocoriko is £11.50 a bottle

Both wines are available from Tastebuds Wines, based at Strumpshaw Post Office (not on-line though). For other wines, visit www.tastebudswines.co.uk or contact Steve at steve@tastebudswines.co.uk

SUMMER IS ON THE WAY! MASTER BREWER BELINDA JENNINGS OF WOODFORDEâ&#x20AC;&#x2122;S BREWERY BRINGS US UP-TO-DATE WITH THEIR NEW BEERS FOR SUMMER

Woodforde`s -

different’, then surely we should show that we can, too! But, don’t panic! When I say different, I actually mean that our new beer has a pronounced hop profile, more so than our usual styles, as we bring in a wider range of customer base. I’m pleased to say that it has turned out well. We have a team of brewers who have worked in other breweries and so we benefit from a wide range of experience and knowledge. We used several exciting hops (if you are a beer geek like myself), like Citra, Eureka, Bravo, and a British bittering hop called Admiral. We will also be putting this beer into a can. A can you say? Yes! The market has changed dramatically in the last five years, and canned beer is now on the rise. It’s had a bad reputation in the past, for being a little bit dull and old fashioned, but thanks to advances in the cans themselves, the beer you put inside them, and the branding on the

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IPAS are all the rage at the moment, and I don’t see this trend going away. It’s a style that appeals to all: young and old, men and women; and our new guest beer, Electric IPA, captures all this passion and will be available this month and next. Our guest beers are always the fun part of my role, looking to see what hops and malts can be sourced and thinking about customers and pubs, and what are they going to want. Is it a beer we may want to sell going forward? If so, you have to be careful with the hops you choose, as some are not available in large volumes. And I can’t forget about our branding and marketing, as well as the style and flavour of the beer - it’s important that it looks attractive. We wanted this new beer to really stand out from others in our range - to show the market that it was something special. After all, if other craft breweries can ‘do

B E E R

outside, the whole package is very attractive, especially to a younger market. Trials are another fun yet important part of my job. We are trialling a Pils which has a very different style, and uses a different yeast strain (a lager strain), which requires more managing. You get used to your own in house yeast - how it behaves, flavours and the like. It’s a slow fermentation - it’s been two weeks now, and will have a further week at cool temperatures conditioning, and some gentle hop character will be introduced. It’s the actual tasting of this beer which is crucial to the trial, as there are some very subtle flavours that must be present, or not present, and it is absolutely key to get this right. We have a tasting team of people who assess each batch every day, but even more so for trials, and certainly for this Pils. We’re hoping to produce it for the summer market, too, so watch this space!

TOWN OF COLMAR

Als ac e -

T R A V E L

DEDICATED WINE LOVER ANDY NEWMAN MOTORS THROUGH THE ALSACE REGION OF FRANCE, SAMPLING PLENTY ALONG THE WAY FOR A WINE LOVER, there are few thrills more exciting than driving down a road and realising you are on a wine list. Take the D974 south from Dijon, and you will find yourself driving through villages with exalted names such as Gévrey-Chambertin, Nuits-St-Georges and Aloxe-Corton; drive northwest on the D2 out of Bordeaux, and chateaux Lafite, Latour and Margaux will soon appear in your windscreen. But for me the prettiest wine road in France, and home to perhaps that country’s most under-rated wines, can be found in the 45 miles between Strasbourg and Colmar. This is the Route de Vins d’Alsace, a road trip that will take you through impossibly pretty, half-timbered villages, past fairytale castles, and, above all, into one of the finest vineyards in the world: Alsace. Most Britons know very little about Alsace aside from the dog which bears the region’s name (and which actually originated in Berlin). Historians will know that the region has been much fought over in recent centuries. After the Franco-Prussian War of 1870, Alsace and its neighbouring region Lorraine became part of Germany, and remained so until the 1918 armistice. Alsace was once again annexed by Germany during the Second World War, but was finally and permanently reattached to France at the end of that conflict. Despite the region being firmly part of La République, that Germanic influence is still strongly felt. Ask anyone from around here whether they are French or German, and you will receive a simple reply: ‘Non, je suis Alsatien’. Alsace nestles in the shadow of the Vosges mountains to the west, and is bordered by the mighty Rhine to the east. Those mountains are important: running north to south, they shelter Alsace from the rain, giving the region a sunny microclimate enabling grapes to ripen even this far north. And for the traveller, that is the main attraction – the wine. www.feastnorfolkmagazine.co.uk

T R A V E L

WINE BARRELS IN RIQUEWIHR

For the novice, the Alsatians have made it easy. Unlike the rest of France, where a certain knowledge of terroir and history is vital to decode the labels, here it is simple. This is the only French Appellation d’Origine Protégée which allows the grape variety to be named on the label, and it is the grape here which is king. Although rather thin, Pinot Noir is made here, but it’s really all about the white wine. Arguably Alsace holds its own against its German neighbour when it comes to Riesling, but you will also find Pinot Blanc, Pinot Gris (the same as the Italian Pinot Grigio, but here resulting in much more interesting wines), Sylvaner, Muscat, and the characteristic Gewurztraminer. For those visiting the region with tastings in mind, my advice would be to stay in the village of Eguisheim, near to Colmar, at the southern end of the wine route. You will find a gorgeous traditional Alsace village, every building bedecked with flowers in the summer, or with magical fairy lights in winter. From the main square, it’s a short walk into the vineyard, and the marked walk, complete with explanatory panels at intervals, is the ideal way to start your understanding of Alsace wines. Eguisheim has two Grands Crus, right next to each other but with noticeably different soil structures. As you climb up from the village, you are rewarded with stunning views right across the Rhine valley into Germany. ROAD SIGN ON THE WINE ROUTE

VINEYARD IN ALSACE

VIEW OF RIQUEWIHR

VILLAGE OF RIQUEWIHR

Als ac e

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After all that exercise, you’ll probably want some sustenance, and Alsatian cuisine will certainly provide you plenty of that. Once again the German influence is felt, with mountains of choucroute (sauerkraut, or pickled cabbage) served with huge chunks of pig: knuckle, sausage, back bacon and belly. A bottle of local Riesling is the perfect foil; its crisp acidity cuts through that fat, and the fruitiness balances the pickled cabbage. In colder weather, you might consider ordering a baeckeoffe, the traditional Alsace stew made from mutton, beef, pork, onions and sliced potatoes. Translated the name means ‘baker’s oven’, and this is a dish which would traditionally be baked slowly in the cooling bread oven once the loaves were done. It is robust and delicious. Should you still be hungry, you can always follow that up with a slice of Kugelhopf, a light yeasted marble cake baked in a distinctive traditional circular mould. A glass of vendanges tardives, the region’s sweet wine made from late-harvested grapes, is a must-drink accompaniment.

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NO PLACE I'D RATHER BE

This month we’ve teamed up with Jockey Club Live to offer one lucky reader the chance to win tickets to see Jess Glynne at Newmarket Racecourse (with a bottle of Champagne thrown in for good measure)! SUMMER SATURDAY Live at Newmarket Racecourse really is the perfect way to kick off the August Bank Holiday Weekend, especially when joined by a global superstar such as Jess Glynne. Due to overwhelming demand for her sold out show in 2016, Newmarket Nights and The Jockey Club Live are delighted to welcome back Jess to the Adnams July Course on August 26. First coming into the public consciousness as the vocalist on Clean Bandit’s Grammy Award winning and Number 1 hit ‘Rather Be’, pop sensation Jess has since become one of the biggest UK breakthrough acts of recent years. Her number-one charting debut album, ‘I Cry When I Laugh‘, has

HOW TO ENTER

To enter our competition, simply answer the following question:

When does Jess Glynne perform at Newmarket Racecourse this summer? , address Send your answer, plus your name to er numb hone telep ime and a dayt e.co.uk. competitions@feastnorfolkmagazin ng the You can also enter by liking and shari . competition on our Facebook page t Norfolk Terms and Conditions: Normal Feas final. The rules apply. The editor’s decision is Glynne’s Jess see to ts ticke of pair a is prize course open air concert at Newmarket Race e of and includes a voucher for a bottl 18 and Champagne. It is open to those aged n with any above. Not to be used in conjunctio availability. other offer or promotion. Subject to n is open No cash alternative. The competitio be selected until August 12 when a winner will m. at rando

turned double platinum in the UK, making it the highest selling debut album of the past year. She is also one of only two British female solo artists to have five consecutive UK number one singles. 2016 was a further massive year for Jess, with a sold-out UK arena tour under her belt plus she was nominated for British Breakthrough Act, British Female Solo Artist and British Single for ‘Hold My Hand’ at this year’s prestigious Brit Awards. Jess will be the final artist to play this year’s Newmarket Nights season at Newmarket Racecourse, which has world-class customer facilities, featuring an array of award winning restaurants that cater for all tastes, be it fine dining through to delicious bistro food.

T R A V E L

But Alsace is not just about simple peasant food. The region has attracted some of France’s best chefs, and establishments such as the three Michelin starred Auberge de L’Ill in Illhaeusern are among the best restaurants in the world. The gourmet will certainly not be hungry. Two excursions from Eguisheim are a must. First, take some time to explore the wine route, snaking through one implausibly beautiful village after another. If such beauty eventually becomes a little overwhelming, turn off the wine route at Saint-Hippolyte and climb towards the imposing fairytale Château du Haut-Koenigsbourg. Constructed in the 12th century, the castle has been a constant witness to both European conflicts and rivalry between lords, kings and emperors. Haut-Koenigsbourg was completely restored in the early years of the 20th century, and it now offers a pretty

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Alsace wines DOMAINE BRUNO SORG is right in the centre of Eguisheim. It’s a small family affair, which makes top-quality traditional wines, including from some of the best plots in the village’s Grands Crus. Tastings take place in a cosy little bar just behind the church. www.domaine-bruno-sorg.com/en/ CAVE DE TURCKHEIM is proof that a co-operative can compete with the top wineries. You will find its wines in British supermarkets, but in its modern tasting room in the village of Turckheim you will discover a much bigger range – including their excellent value Grands Crus. Expect a warm welcome and an informative visit. www.cave-turckheim.com/gb/ DOMAINE ZINCK in Eguisheim is part of a new wave of Alsace winemakers who are introducing modern methods to create a fresher style. You can taste the range in their tasting room, or else enjoy it over lunch or dinner at the adjoining restaurant (also owned by the family), Au Vieux Porche www.zinck.fr/en

accurate impression of what a central European castle should be, complete with battlements, drawbridges, conical towers and medieval siege weapons. The other trip to take is to nearby Colmar, the most Alsatian of towns, its streets lined with half-timbered medieval and early Renaissance buildings. It’s a place to wander, exploring the Petite Venise quarter with its canals, and finding plenty of great places to eat, from grand Michelin-starred establishments to cosy and typical Winstubs. Alsace is undeniably unique. Wherever you are in the region, there is no mistaking the Alsace-ness of the place. Much like its wines and its cuisine, and perhaps because of its turbulent history, this is a region which has stubbornly retained its own identity – and that, above all, is its main attraction. • Why not explore the Alsace region on a Rhine, Strasbourg & Heidelberg 7 night River Cruise, including rail from St Pancras departing 1st May 2018 from just £1399 per person. Available at Fred. Olsen Travel Agents in store at Jarrold – visit or call 01603 216840 for more information.

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The Gin Trap Inn -

S T A Y C A T I O N

Justhte

c i n o T If gin is your thing then youâ&#x20AC;&#x2122;re going to love staying at The Gin Trap Inn in North Norfolk. Emma Outten checks in and checks out the 118 gins on offer

www.thegintrapinn.co.uk

My partner and I arrived one lazy Sunday afternoon, just as the Sunday lunch crowd were saying their goodbyes outside. There was no mistaking that we were in the right place, as ‘Felix’, the travelling gin bar, gave the game away in one corner of the car park. Not that it’s ALL about gin, as we had a cheeky half of Adnams Ghost Ship before being shown to our room. We were in one of the four rooms above the Gin Trap itself, although there are four new rooms in what were the original coaching stables (and in what was more recently the Ringstead Gallery). Our room, ‘Brockmans’, is a luxuriously rustic room, with game birds on the cushions on the bay window seat and stags on the cushions on the super king size bed. And there’s a very grand en suite bathroom, with a freestanding roll top bath as the central piece.

VISIT

E ALL KNOW that gin is having a spiritual moment. But did you know that there’s a little slice of gin heaven up near the North Norfolk coast in the shape of The Gin Trap Inn? Not only are there 118 different gins on offer, there’s no need to worry about deciding on a designated driver, as there are also eight beautiful rooms on offer, too. The 16th century coaching inn, previously known as The Compasses but changed to The Gin Trap in 1973 (when the owners adorned the walls and ceilings with ‘gin traps’), has been under new ownership since 2015, and can be found in Ringstead, near Old Hunstanton.

There are all the usual tea and coffee making facilities, plus the added bonus of delicious, homemade chocolate brownies stored in a little Kilner jar. Having checked out our room, we explored the local environs. The Gin Trap Inn is next to Ward’s Nursery and just down from The General Store, which, by all accounts, is fairly unique (stocking more than 70 real ales brewed and crafted in Norfolk, for example). We then took a predinner drive to Hunstanton, to see if we could catch a glimpse of sunset. Back at base, what to drink before dinner was a no-brainer - it would have to be a G&T made with the Gin Trap’s very own gin and Fever-Tree Tonic. The gin, launched recently and brewed by Bullards in Norwich, is ‘Thai inspired with notes of lush passion fruit, mango and a welcome caress of vanilla,’ and comes with either a mango or a strawberry and vanilla garnish. The latter was lush and tasted like there was half a punnet of strawberries in there! Dinner was in the restaurant, where empty gin bottles either line the shelves or double up as table numbers. I went for starter with an Indian flavour: roasted aubergine dip, mango and coconut chutney, mint and coriander raita, with crispy poppadoms (a relatively cheap option at £4.95). The poppadoms stood like books on a wooden shelf and were bookended with ramekins. My partner went for Brancaster crab (£7.95), with peanut and lemongrass salad, and a coriander

The Gin Trap Inn -

down with plenty of orange juice, plus tea and toast. After checking out, we took the leisurely route home to Norwich, through Holme next the Sea, Thornham, Brancaster, Burnham Overy Staithe and Holkham, all the way to Wells next the Sea, for a walk along the beach, before heading inland. North Norfolk looked as flinty and fabulous, as always. And, if you like gin, then I would suggest that The Gin Trap Inn makes for the perfect getaway. • The Gin Trap Inn Beer Festival takes place on July 22 and 23 and its Gin Festival takes place on August 19 and 20.

emulsion. He would have liked a little more crab, but never mind, there was plenty of protein in the peanuts! For mains, I went for Sweet Potato Quesadillas (£12.95), filled with peanut butter and chilli, avocado and almond guacamole, and Norfolk heirloom tomatoes. This was very filling (I could only manage one of them), and had a spicy kick. My partner spotted the Duck Curry (£14.50) on the menu straightaway, comprising crispy spiced confit duck leg, Massaman peanut curry, sticky steamed jasmine rice, and pickled ginger. The curry sauce had a rich, gravy-like quality about it, and all that was left on the plate on the end were the bare bones. Norfolk is very much on the menu at The Gin Trap Inn, from the rapeseed oil that goes with the warm bread and vinegar (under ‘nibbles’), to the Gin Trap local cheeseboard, showcasing four local cheeses – if only we’d left room for it. We had a good night’s sleep which was hardly surprising, considering the bed is made up of a luxury mattress and feather topper, feather duvet and pillows, and French linen sheets. ‘It was the best bed I’ve ever slept in,’ declared my partner. Back down in the restaurant, he had the full English breakfast (fried egg, bacon, sausage, grilled tomato, flat field mushroom, baked beans, hash brown and fried toast) and I had the vegan, so minus the bacon but with a couple of vegan sausages – all washed

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S T A Y C A T I O N

Pick Your Own -

F E A T U R E

RICH PICKINGS Enjoy field fresh berries, says Sarah Hardy, as she recommends six places to pick-your-own fruit and veg this summer

o many berries are in season right now and need to be enjoyed. Not much beats picking your own fruit and tucking into it and the pyo season is just getting into full swing. Children love the whole process and it is a great way of getting them engaged with what they eat. Just don’t let them eat too much on the way round!

WHITE HOUSE FARM

Here’s our selection of where to pick your own fruit and veg in Norfolk and Suffolk this summer:

Wroxham Road, Norwich www.norwich-pyo.co.uk This family farm, run by Feast Norfolk columnist Charlotte Gurney and her husband Oliver, on the outskirts of Norwich, offers a pick your own fruit site, where, for a minimum cost of £2, you can load your basket with all the produce on offer. Currently available to pick are strawberries, and throughout the year they also have raspberries, blackberries, gooseberries, apples, currants, plums, pears and cherries. Even better is the café, where the cake counter groans under the weight of yummy cakes, with many created with fruits from the farm.

Wiveton www.wivetonhallcafe.co.uk Wiveton Hall Farm, where the popular BBC Two documentary Normal For Norfolk was filmed, offers pyo strawberries and raspberries in the season. The farm, near Blakeney, also grows a wide range of fruit and vegetables for use in their on-site café, as well as for their roadside stall which opens from now until August.

Thornham www.droveorchards.com Situated between Holme and Thornham, is Drove Orchards, which boasts approximately 40 acres of orchards in which 150 varieties of apples, plus pears, gooseberries and other soft fruit are grown and are available for pyo. Look out for the East Anglian Heritage Orchard, with Norfolk apples such as Caroline, Robert Blatchford and Norfolk Beefing. The plot, part of a 350-acre site, includes a great farm shop, Eric’s Fish and Chips, plus Shuck’s, a fab restaurant, run by Philip Milner, in a yurt.

WIVETON HALL CAFÉ

SANDRINGHAM FRUIT FARM

DROVE ORCHARDS

Near King’s Lynn www.sandringhamestate.co.uk We all love a royal connection, don’t we? The first orchards were planted at Sandringham by King George VI and the Estate has been producing apples ever since, many of which are used to make the apple juice which is served at Buckingham Palace garden parties and receptions. During the apple harvest in autumn, visitors are invited to pick their own apples, with varieties including Cox’s Orange Pippin and Bramley’s Seedling.

6 Of²the

b e s t 05 FAIRGREEN FARMS

Middleton, near King’s Lynn www.blueberrypicking.co.uk The blueberry season starts this month and runs through to September or October, depending on the weather. This superfood is really gaining in popularity. And do look out for the blueberry wine enough said!

FRIDAY STREET FARM

Saxmundham www.fridaystfarm.co.uk Friday Street Farm, owned by the Blyth family, has been serving the community since 1976 and now boasts a large and very popular farm shop where local produce is sold and a café where the puddings are said to be especially good. Also, during the season, it offers pyo for soft fruit including strawberries and raspberries.

CHErRIES FROM THE BEAUTIFUL cherry blossom signaling springtime to those shiny fruits dangling in the trees from summer, cherry trees are a super sight to admire. Cherries have more potassium than strawberries and apples, which can help minimise the risk of hypertension and strokes. The cancer busting team of fibre, vitamin C, carotenoids and anthocyanin really packs a punch, plus, if you are after a good nightâ&#x20AC;&#x2122;s sleep, the melatonin might just help you snooze off into dream world. Dessert cherries really are a delicious bundle of sweet, red loveliness.

A STELLA FRUIT

This month our kitchen gardener Ellen Mary tells us all about growing and eating cherries

G R O W

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O W N

ELLEN MARY

Summer Fruits -

CHERRY ‘STELLA’

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

Cherries were brought to Britain by the Romans in 1AD and, apparently (although not verified) the old Roman roads in Britain were lined with cherry trees. What a fantastic sight it must have been, as a result of the soldiers disposing of the stones whilst marching by. There are a few types of cherry which can be harvested from late June to August, a relatively short season, so make the most of them when you can. A July fruiting cherry is ‘Stella’ which produces deliciously sweet and juicy dessert cherries, perfect for a summer strudel or just enjoyed fresh off the tree.

How to grow

SOW Cherry trees need well drained soil and a sunny but sheltered spot in the garden. Make sure you dig in some organic matter, such as well rotted manure or garden compost, where the tree is to be planted and use a stake when you plant, to avoid problems supporting later on. Give it a good water and tie the tree to the stake. If you are growing in a container, use a large pot and some soil based compost. CARE Give your cherry tree a good mulch towards the end of winter (late February), and make sure you protect the gorgeous cherry blossoms from frost with a covering of horticultural fleece secured carefully around the tree - so keep an eye on the weather! As the fruit starts to form, make sure the tree is well watered to help swell those fruits. Don’t forget to prune, to keep your tree healthy for many years to come. HARVEST Pick the cherries via their stalks - not by pulling on the fruits, or it could get messy! They do bruise very easily so take care. A freshly picked bunch of cherries is an absolute delight so it’s worth picking them from the stem in a little bunch if you can. Make sure you reach your fruits before the birds because they are an easy, sweet treat so you may want to protect your harvest with some netting.

RECIPE WITH ELLEN MARY

BLACK FOREST, BROWNIE AND BRANDY SUNDAE I always remember

SERV E

that my childhood Sunday lunches included Black Forest Gateau for dessert. So here is my super quick twist on the classic cherry pudding INGREDIENTS 4tbsp of sugar; 2 cups of water; 400g of fresh cherries, plus a few with the stalks on for decoration (you could use tinned cherries if it’s out of season); 2 tbsp of brandy (or more if you want!); 1 large pot of double cream; 2tbsp of icing sugar; 2 brownies (go the extra mile and make them yourself) METHOD Put the water and sugar in a saucepan to heat up. Remove the stones from the cherries and chop in half, add to the water and allow to boil over a medium to high heat. As soon as it boils, reduce the heat so the syrup is just simmering for about 10 minutes (if you are using tinned cherries, add the juice). Pour the liquid through a strainer into a bowl, squeeze as much juice out as you can. Keep the mushy cherries to the side and add the brandy to the liquid, mix well. Let it cool on the side while you form your sundaes. Whip your double cream with the icing sugar until it forms soft peaks of creaminess. Break up half of the brownies and evenly add a layer in the bottom of each sundae glass. Pour a third of the cherry brandy syrup over the brownies, a spoon of whipped cream and a few of the mushy cherries. Add another layer of brownie, cherry brandy syrup, whipped cream and mushy cherries. Break the remainder of the brownies into smaller pieces and sprinkle over the top with the rest of the syrup and top off with some fresh cherries for decoration. You could even grate a little dark chocolate over the top if you are feeling naughty

RACHEL BIRTWHISTLE

Allotments -

F E A T U R E

THE HEAT IS ON

Things are hotting up this month but it's not all good news as Rachel Birtwhistle soon finds out during her first summer on the plot IT'S HOT and so it should be in the of height of summer, and, under any other circumstances, I would be revelling in it, but I'm frazzled and it's not only me suffering in the heat. I have a death to report, actually I have 36 to be precise. My beans, or rather my ‘has beans’, have succumbed to the heat. Queue much hilarity from my family and endless ‘baked’ bean jokes (of which there are more than 57 varieties I can assure you). I am genuinely gutted. I potted and nurtured my baby beans, allowed them to take over half the available surface area of our kitchen (for weeks) and then they repaid me by dying before reaching their delicious potential. Although the post-mortem was inconclusive, to my untrained eye I would say cause of death was sun related. They were scorched, to be more precise. In this hot weather the allotment is no mirage although it looks as though it shouldn't really be here. It's an oasis of luscious, bountiful green in the heart of the city and I'm privileged to be able

to occupy such a fabulous space. The sun hits the soil here all day long - it's relentless and there is no shade for any of my plants. Having learnt my lesson from bean-gate, I keep the rest of my little veg plants fed and watered at home and do not plant them at the allotment too early. They need to be seasoned to the heat gradually as opposed to being deep fried like my beans. Water can be tricky to harness down on the allotment. Fortunately I have a big butt – yes that's right – and it's quite an asset! There are communal taps for plot holders to share but it can be much easier to fill a butt with a hose and locate it on your plot to dip in and out of it when required rather than queuing up at the tap. Having said all that, the ‘watering hole’ is a great spot to pick up some plot holder tips. For the last few months I have watched with bemusement as my fellow allotmenteers have lined trenches and furrows with newspaper and shredded paper, and now it

transpires there is method to this madness. Because it is so dry at the allotment, anything that retains water is a help which is why yesterday's news is never dead and buried where plants are concerned. The absorbent mush aids water retention. So by combining the soggy bottom paper technique with my big butt, I am hoping my plot can stay quenched over the summer months. In my mind nothing beats a family barbecue and I'm hoping that this month baby beetroot, carrots and my lettuce and radish straight off the plot will make for some delicious home grown side dishes. My sugar snap peas and possibly some potatoes will also be ready. Al fresco cooking and dining in the glorious British summertime takes some beating. I think I may even take the barbie to the allotment and celebrate growing, cooking and eating direct from plot to plate – it doesn't get any fresher than that. • Don't lose the plot - follow Rachel on Twitter: @treatlikedirt

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Cawston Road, Aylsham, Norwich, Norfolk NR11 6UH

Abbey Farm Dairy -

T H E

L A S T

B I T E

WILLIAM & ALEX WALES

INGREDIENT VISIT

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Who are you and what do you do? In 2015 dairy farming was not a good business to be in - many farmers in the area were selling their herds and cutting their losses. William and I had always wanted to sell milk direct to the public from our herd, because we had been lucky enough to be drinking it for years. Diversifying in this way was not going to be possible if we had to employ another person on the farm, so when we heard about a milk vending machine that Jonnie Crickmore was selling his milk from in Bungay we went straight there to have a look. We couldn't wait to order the machine from Italy through him. It was a big investment but the important part was passing all the very strict hygiene standards that the Food Standards Agency and the North Norfolk Environmental Health department demanded. What is it, exactly? Raw milk comes straight from our Holstein Friesian herd to your bottle, so it is not pasteurised or

RAW MILK IS HAVING SOMETHING OF A REVOLUTION. WE CATCH UP WITH ALEX WALES, OF BINHAM-BASED ABBEY FARM DAIRY, TO FIND OUT WHY

processed in any way, just filtered and cooled. It hasn't left the farm and is never more than 48 hours old. What are the health benefits? Raw milk contains a full range of B and C vitamins; the calcium in raw milk is fully soluble and digestible; and both vitamin D and A are abundant in raw milk. Unpasteurised milk is one of the healthiest whole foods you can consume. It contains proteins, essential fatty acids and minerals that the body needs and has historically been known for being a healing food. It is also absolutely delicious whether pouring it on your cereal, making rice pudding or simply making a cup of coffee. Our milk is lab tested regularly and is sourced from our reputable farm with healthy cows who are grass-fed through the summer. Any potential risks? Although we believe that the health benefits far outweigh the risks, as with many natural food products, such as shellfish and undercooked

chicken, there is a chance that amongst the good bacteria in raw milk, there may be harmful bacteria, from which you could get sick. By law we have to display the following statement: â&#x20AC;&#x2DC;this milk has not been heat treated and may therefore contain organisms harmful to health.â&#x20AC;&#x2122; Can you tell us about your herd? Our happy, healthy pedigree cows have grazed the lush meadows around Binham Priory for three generations of our family. Between the months of March and November the herd grazes on grass and they are brought indoors for winter. The heifer calves are reared on the farm and go back into the herd. Can you tell me about Abbey Farm in general? Our farm is also arable, growing wheat, barley and sugar beet and we have a suckler herd near Norwich. Who do you sell your raw milk to? Some of our milk is sold to the Betts family at Ferndale Farm and they make Norfolk Dapple cheese from it. It couldn't be easier to buy fresh milk from our farm. Look out for the signs as you go through Binham village - we are next to the Priory so you can't miss us! Park in front of the milking parlour and fill your bottle from our vending machine. Our plastic bottles are free or you can purchase a reusable glass bottle. You will see the cows that are milked twice a day. We can guarantee that it is the freshest and most natural milk you can buy - whilst still maintaining a surprisingly long shelf life of six days.

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