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Big In t e r v i e w : Ma r k Nic h o l a s of t he Ro y a l No r f o l k Sh o w
LET'S G0
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P I A N O A T
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K E T T E R I N G H A M
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A beautiful, timeless Victorian Piano Tearoom set in the elegant and characterful Orangery at Ketteringham Hall which is located between Norwich and Wymondham. Come and celebrate our OPENING day on July �st, relaxing amongst the parlour palms, listening to a self playing piano and enjoying afternoon tea. We will be serving loose leaf tea in a teapot with vintage china, and true barista coffee. Our menu is flavour driven, offering Mrs Beeton’s home made cakes, tarts, scones, and pastries, plus organic fruit juices and organic ice cream served in a buttery waffle cone. The Victorian walled garden provides a beautiful space for al fresco lunches, offering a peaceful place to take in views over the lake, while the 30-acres of woodland are perfect for dog walkers, ramblers and families to enjoy
O P E N I N G
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Open daily from 9am – 4pm with ample free parking ︱ Enquiries: hello@pianotearoom.co.uk Piano Tearoom at Ketteringham Hall, Church Road, Ketteringham NR18 9RS
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SEARCH FOR FEAST NORFOLK ON
FEASTNORFOLKMAGAZINE.CO.UK
SARAH HARDY
ELCOME to our June issue where we celebrate the start of summer. It’s a busy time of year as we all want to get outside, whether it’s to enjoy a barbecue, pick strawberries or go glamping. As you’d expect, we are on hand to help you, suggesting places to camp, where to find the freshest and juiciest fruit and our team of butchers has plenty of ideas on what to pop on the grill. We chat with Mark Nicholas from the Royal Norfolk Show as this important and popular event takes place on June 28 and 29. Make sure you come and say hello to us as we’re at the show with our great friends from Norfolk Country Cottages, Green Farm Coffee, Woodforde’s and the English Shepherds Hut Company. The stand, Number 261, has a packed programme of events, including some of our columnists as speakers, so do call by. Read the full details about our great cake making competition, a new event at the North Norfolk Food and Drink Festival at Holkham Hall on September 2 and 3 and don’t forget that we also have a recipe competition running with Porkstock, a family friendly food and music festival held at the Norfolk Showground on October 14. There’s the Battle of the Bangers on June 18, part of the Norwich Food and Drink Festival, and our columnist Charlotte
Editor's letter Gurney is looking forward to the taste test challenge, while Andy Newman dines at the Maids Head Hotel in Norwich’s Cathedral quarter. We also visit The Oaksmere near Diss, which looks set to become a real favourite for many of us, and I catch up with Catherine Temple, one of the region’s first artisan cheese makers from Wighton, near Wells. Zoe Dunford travels to Gozo, Malta’s baby brother (or indeed sister), to dive, climb and eat her way around this lovely island and I try out the new nooks at Tuddenham Mill, near Newmarket which offer a real escape from everyday living. So - quite a mix, as ever. We hope you enjoy reading it all! Congratulations to Tony from Hunstanton who won our great April issue competition with the Control Tower B&B near Walsingham (and dinner at the Black Lion in the town, too), and don’t miss this month’s competition to win dinner for two at Delia’s. Happy reading.
Sarah Hard y
SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk
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34 Andy Newman heads to the Maids Head Hotel in Norwich for a superlative supper
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COVERY STOR 9 772397 167017
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B ig In ter vie w: Ma rk Ni ch ola s of th e Ro ya l No rfo lk Sh ow
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66 Break out the BBQ! Try Icarus Hines' secret sauce recipe
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14 Enjoy our regular What’s On spread and plan your month’s activities 17 Find out more about Porkstock, a family friendly food and music festival held in Norwich in October - and enter our recipe competition 21 Catch up with the news and gossip in our popular three-page feature 28 In our New Faces feature, meet Natalie Stuhler and Dan Lawrence of Socius Dining
FEATURES
06 This month our spotlight is on the brand new restaurant at The Oaksmere, near Diss, where meat is firmly on the menu 19 Enter our cake championship, a new part of the North Norfolk Food and Drink Festival held at Holkham in September 39 Glamping in Norfolk: the where, the how and the why 76 Emma Outten heads to the new Flint Vineyard, on the Norfolk/Suffolk border, to taste test the first vintage
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INTERVIEWS
26 In our Big Interview, Emma Outten meets Mark Nicholas, the Show Director of the Royal Norfolk Show 44 We profile Colin Hawgood, the man tasked with keeping Norfolk sharp, one knife at a time
REGULARS
30 For our Anglia Farmers' feature we meet artisan cheese producer Catherine Temple 42 The Artisan Producer feature is the English Shepherds Hut Company, based in Rackheath 46 In our latest City College Norwich feature, we meet the chefs of the future competing at the highest level 52 Our Suffolk chef Q&A meets Darran Hazelton of The Crown at Woodbridge 56 Our Norfolk chef Q&A features Philip Milner of Shuck’s at the Yurt at Thornham 60 Our featured cookbook is the delightful and stylish Mug Cakes, Cupcakes and More from Cath Kidston 64 This month’s selection of cookbooks,
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06 from Jarrold’s, includes The Norfolk Cook Book 69 Having a barbecue? We’ve got the gadgets and gizmos to make it a success (even if you have to go inside) 94 Last Bite meets Simon Melton as he tells us about his new artisan gin, St Giles Gin
RECIPES
49 Our gluten free writer Sara Matthews offers us three recipes this month, including a summery tomato soup 55 Darran Hazelton previews his Suffolk menu with a locally sourced chicken dish 57 Philip Milner of Shuck’s at the Yurt has a tasty asparagus recipe 81 A regular reader moulds the perfect elderflower jellies 91 Ellen Mary uses her key ingredient to create a tasty radish, fennel and lemon salad
DRINK
72 Andy Newman takes us through all the different grape varieties 75 Steve Hearnden chooses wines to go with asparagus and gammon steak 78 Our latest Lacons column looks at the soaring popularity of cask ales
39 COLUMNISTS
33 Charlie Hodson takes part in an inspiring cookery masterclass for up and coming chefs 70 Chris Solt of Lovewell Blake explains why it is proud to be one of the sponsors of the Norwich Food and Drink Festival this month 71 Charlotte Gurney looks forward to the Battle of the Bangers at the Norwich Food and Festival on June 18 80 Sarah Ruffhead tells us what and where she has been eating this month
TRAVEL
82 Zoe Dunford and her daughter visit the Maltese island of Gozo for an action packed holiday that also involves plenty of nosh 87 Sarah Hardy relaxes at the new nooks at Tuddenham Mill, near Newmarket, and dines by the water’s edge
GROW YOUR OWN
90 Ellen Mary celebrates the easy to grow radish 92 Our new allotmenteer Rachel Birtwhistle is being pestered!
COMPETITION
86 Your chance to win dinner for two, with wine, at Delia’s Restaurant and Bar
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 Geoff Clark Senior Account Manager | 07776 233659 geoff@feastnorfolkmagazine.co.uk
CONTRIBUTORS
Andy Newman, Steve Hearnden, Charlotte Gurney, Sarah Ruffhead, Zoe Dunford, Charlie Hodson, Chris Solt, Ellen Mary, Rachel Birtwhistle, Sara Matthews, Simon Melton
PUBLISHED BY
FEAST NORFOLK MAGAZINE is published by Feast (Eastern) Limited - 21 Market Place, Dereham, Norfolk NR19 2AX
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MICROPRESS, Fountain Way, Reydon Business Park, Reydon, Suffolk, 1P18 6DH
S p o t l ig h t
THE OAKSMERE HOTEL
near Diss has just reopened with a stunning new restaurant. Emma Outten is given a guided tour by owner Fraser Duffin and new General Manager Kevin Gooch
RE OPeNED & R E I M aG I N E d PICTURES BY
STUART COX
HEN IT COMES to food provenance, it doesn’t get much more local than what’s on offer at The Oaksmere Hotel, on the Norfolk/Suffolk border. The hotel, a Grade II Listed Tudor and Victorian building in Brome, has just re-opened its restaurant doors, and while guests ruminate over the cuts of meat maturing in glassfronted ageing cabinets, they can be assured that much of the beef will have come from the fields adjoining the 17-acre parkland.
VISIT
www.theoaksmere.com
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Owner Fraser Duffin bought the hotel, which was launched 40 years by the Hasted family, three years ago, after falling in love with the place when he was a visiting rugby player from North London back in 1990 (he moved to the area 10 years later). ‘It was always our favourite away game because it’s a real community rugby club and this was very much the rugby club bar.’ Since Fraser’s arrival, The Oaksmere has developed a reputation for excellent food, luxurious hotel stays, picture-perfect weddings, bespoke events – plus that friendly pub, of course. And this year skilled local craftsmen have been busy improving the facilities, including the new main restaurant, which has been extended out to the terrace and can now offer 100 covers. Aesthetically, it has been adorned with modern drop-down lighting giving a contemporary urban feel, using brick, brushed steel, copper and pearl oak flooring. The new kitchen boasts an open pass, which will enable diners to see the chefs preparing the food - and they might even notice the British-made Bertha charcoal oven. The menu has been created by Head Chef Nick Claxton-Webb (formerly of Congham Hall), who will be producing some of the best modern British food using the finest ingredients East Anglia has to offer. And, for guests who want to sample the highlights, a Tasting Menu will be available. Fraser says of Nick: ‘He’s worked in East Anglia for most of his career and I love the style of his cooking.’ All the beef is from local suppliers, including Andrew West of Warren Hills Farm that adjoins The Oaksmere’s parkland, so this is real field to fork stuff. Fraser says: ‘I’ve known Andrew for 20 years. He’s got a fabulous herd and they graze in the field adjoining us. You can’t really get shorter food miles than that.’ Pork, meanwhile, is from the Butler family’s Blythburgh Free Range Pork. Fraser adds: ‘We’re about meat.’ And, putting his money where his mouth is, there’s an on site butchery at The Oaksmere.
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FRASER DUFFIN
Fraser says: ‘I love what we can do here – it is God’s larder all around you and we've got the North Sea where we can take our fish.’ That’s to say nothing of the newly planted kitchen garden - so not so much food miles involved but food metres! And, as well as the main restaurant, there are two private rooms which are settings for special celebrations and corporate events for up to 16 or 30 people, respectively – plus a newly refurbished cocktail lounge. The Oaksmere Pub offers traditional snacks, light bites and tapas, and serves local ales and ciders, including Adnams, Aspalls, Redwell and Grain Brewery beers. It, Fraser explains, will be more about ‘having food with drink rather than drink with food.’ Also brand new to The Oaksmere is the marquee which can seat up to 280 people - an ideal venue for weddings, bespoke events and parties, corporate events and trade fairs (look out for music and dining events in the future).
RECIPES OVERLEAF
Fraser loves the fact that the hotel with its 10 deluxe bedrooms and four suites (plus four more bedrooms in the adjacent Coach House) - is only a couple of hours away for Londoners wanting to get away from it all for the weekend. ‘It’s a great place to completely unwind and relax,’ he says. New General Manager Kevin Gooch has the task of turning Fraser’s vision for The Oaksmere into reality, as a dining destination which can be all things to all people. He says: ‘We have the pub, where people can come in and have a pint of Adnams and enjoy some finger food; then we have the restaurant, where guests can enjoy Nick developing local produce into meals of a very high standard.’
NICK CLAXTON-WEBB
MACKEREL RILLETTE S INGREDIENTS 6 smoked mackerel fillets, skinned and boned; 4 fillets of fresh mackerel, skinned and boned; 1 garlic clove, thinly sliced; 120g of unsalted butter, softened; 100mls of natural yogurt; ½ lime, juiced; 1 pinch of paprika; 1tsp of horseradish cream; salt and pepper to taste
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METHOD Preheat the oven to 200°C. Season the fish and wrap in tin foil with the garlic and 20g of the butter. Roast in the oven for 7 minutes then leave to cool in the foil for 20 minutes. Unwrap the fish, discard the garlic but reserve the juices. Place the remaining butter into a large mixing bowl and beat until the butter is pale and light. Add the fish and using a fork break up the fillets and mix until the fish is well mixed and finely textured. Mix in the yogurt, lime juice, paprika, horseradish cream and the fish juices. Mix well. The mixture can be rolled into a torchon or allowed to cool and turned into quenelles. It can also be spooned into ramekins or small kilner jars
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Re c i p es T H E
O A K S M E R E
INGREDIENTS Vanilla Panna Cotta 3 leaves of gelatine; 250mls of milk; 250mls of double cream; 25g of caster sugar; 1 vanilla pod, split and scraped Raspberry Sorbet Sorbet base 300g of caster sugar; 300mls of water; juice of half a lemon; 4tsp of liquid glucose Raspberries 400g of raspberries; 75g of caster sugar; 1tbsp of water Rhubarb 2 sticks of rhubarb, peeled and cut into batons Poaching liquor 300mls of cranberry juice; 300g of caster sugar; peeled zest of 1 orange; 1 vanilla pod split; 1 cinnamon stick; 100mls of grenadine Pistachio Praline 100g of caster sugar; 55g of pistachio nuts, lightly toasted
Serves Six
VANILLA PANNA COTTA, LOCAL RHUBARB, PISTACHIO, RASPBERRY SORBET
Raspberry Sorbet Sorbet base Place the sugar, water, lemon juice and the liquid glucose into a pan over a low heat. Stir the mixture slowly to the boil www.feastnorfolkmagazine.co.uk
and boil for 5 minutes. Remove from the heat and allow to cool Raspberries Place the raspberries, sugar and water into a pan over a low heat and allow the fruit to soften. Pass the mixture through a fine sieve into the chilled sorbet base and churn in an ice cream machine or sorbetiere and then freeze Rhubarb Bring all the ingredients to a simmer in heavy bottomed pan. Then add the rhubarb. Continue to simmer for
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1 minute then remove from the heat. Transfer all the contents to a suitable plastic container and allow to cool. Store the rhubarb in the liquor in an airtight container Pistachio Praline Line a baking sheet with a sheet of silicon paper. Place the sugar over a medium heat in a thick bottomed pan until melted and well coloured. Mix through the pistachios and transfer to the lined baking sheet. Allow to cool and either break up into shards or grind to the desired degree
ANOTHER RECIPE OVERLEAF
METHOD Vanilla Panna Cotta Soak the gelatine in cold water and leave to bloom. Bring the other ingredients to a simmer and add the softened gelatine and simmer. Pass the mixture through a fine strainer and divide between 4 dariole moulds, allow to cool and then place in the fridge to set
Re c i p es T H E
O A K S M E R E
SLOW COOKED SHORT RIB OF BEEF, REALLY RICH MASH, LARDONS & WILD MUSHROOMS oven for 2-3 hours or until the meat is soft and juicy. In a heavy bottomed frying pan hard fry the lardons until well browned. Remove the lardons from the pan and set aside. In the same pan sweat off the mushrooms then mix together the lardons and mushrooms Really Rich Mash Bake the potatoes until soft and scoop out the centres.
Pass the centres through a moulin or ricer. Bring the cream and butter to a gentle boil. Add the potato and beat vigorously until a smooth consistency is reached, adjust the seasoning and set aside. To serve, spoon a portion of the mash onto a plate and top with a piece of the beef. Spoon over the lardons and mushrooms and a little of the sauce. Garnish with a few wilted sea purslane leaves
STUART COX
Really Rich Mash 4 extra large jacket potatoes; 100g of butter; 200ml of double cream; salt and pepper to taste
METHOD Allow 1 bone per person. Oil and season the ribs well. Sear in a hot pan until well coloured. Remove the ribs from the pan. Sweat off the vegetables and thyme then add the wine. Reduce the wine by half and mix in the tomato purĂŠe. In an oven proof dish place the ribs and cover with the cooking liquor. Cover the pan with foil and place in a moderate
PICTURES BY
INGREDIENTS 6 beef short ribs, trimmed; 1 bottle of red wine; 1 stick celery, 2 carrots, 1 onion, 1 leek, 3 cloves of garlic, all roughly chopped; 1 sprig of thyme; 1tbs of tomato purĂŠe; 200g of bacon lardons; 200g of wild mushrooms; 100g of sea purslane
Serves Six
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e n u J What's On
CHAMPAGNE TASTING
Champagne, reds, amazing food – it can only be Wine Night at Briarfields Hotel in Titchwell on June 30. The Champagne and reds tasting evening includes a fivecourse wine matching dinner and overnight stay. Visit www.briarfieldshotelnorfolk.co.uk
LET’S ROCK!
SUFFOLK STYLE
THE CROWN AT WOODBRIDGE
The Crown, a contemporary style inn with rooms and an AA two rosette restaurant in Suffolk’s riverside town of Woodbridge, has developed a special menu for Suffolk Day, June 21, celebrating the best of Suffolk’s produce on its doorstep, sourced by Head Chef, Darran Hazelton. Visit www.thecrownatwoodbridge.co.uk
Visit www.letsrock80s.com
Let’s Rock Norwich!, the retro festival, will take place on June 24 in Earlham Park, Norwich. With a fabulous line-up of artists to bring you the very best of the 80s, including Tony Hadley, Midge Ure, Bananarama, Chesney Hawkes and Boney M, there will also be multiple bars, plus a wide range of quality food outlets selling food from around the world.
GARDEN SHOW
Woodgate Nursery’s popular Garden Show is back on June 10 and 11, in aid of The Benjamin Foundation and The Aylsham Roman Project. Purdy’s Tea Room and other food stands will be serving a delicious range of homemade cakes, light lunches, ice creams, tea, coffee and soft drinks throughout the weekend. Visit www.woodgatenursery.co.uk
SUPPER CLUB
The next Supper Club at Titchwell Manor will be hosted by Steve Smith, Chef Patron of the multi-award winning Freemasons at Wiswell, Lancashire, on June 6. Availability is limited, so don't wait to book! Visit www.titchwellmanor.com
OPEN FARM
Walsingham Farms Shop is taking part in Open Farm Sunday on June 11. Meet Walsingham Estate and local farmers, and find out what farming is all about in the 21st century. As well as a tractor trailer ride for children, with talks on crops and livestock farming, there will be pizza making, tastings of butchery and farm shop produce, plus a BBQ. Local farmer Tim Allen will also be bringing a couple of pigs! Visit www.farmsunday.org
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AFTERNOON JAZZ
Barnham Broom is holding a special afternoon tea with jazz music called Jazz in June on June 11. For £17.95, you can expect all the yummy cakes plus music from the Classic Dixieland Jazz Trio. It all starts at 2m in the Barford Suite. Visit www.barnham-broom.co.uk
TEA PARTY
Marie Curie is calling on people in Norfolk to hold a Blooming Great Tea Party in aid of the charity from June 23 to 25. Or, if you don’t fancy organising your own event, why not join the fun at the ‘Blooming Great Gardeners Tea Party & Quiz’ in aid of Marie Curie, taking place on June 24 at Green Pastures Gardeners Kitchen Restaurant, Bergh Apton? Visit www.mariecurie.org.uk/teaparty and www.greenpasturesnursery.co.uk
FOREST LIVE
Forest Live takes place in Thetford Forest, near Brandon, Suffolk and this year’s headline acts are: Elbow with special guest Steve Mason on June 29; Olly Murs with special guest Louisa Johnson on June 30; Rick Astley with special guest Rumer on July 1; and Clean Bandit plus Mullally on July 2. And, yes, you can bring a picnic. Visit www.forestry.gov.uk/music
FATHER’S DAY
ELBOW
DELIA DESIGNED DINNER
Delia's Canary Catering welcomes former England Rugby Union player and coach, Sir Clive Woodward to Carrow Road on June 9. During the evening you will enjoy a threecourse meal designed by Delia and delve into the key moments of the life and career of the coach who managed the England team to victory in the 2003 Rugby World Cup. Visit www.deliascanarycatering.co.uk
It's Father's Day on June 18 and the Maids Head Hotel in Norwich is inviting all dads to an 'all you can eat' breakfast extravaganza! Plus, on June 23, there’s a Murder Mystery Charity Event in association with the hotel’s 2017 charity of the year, Marie Curie, which includes a three course dinner. Visit www. maidsheadhotel.co.uk
FESTIVAL FEVER
The Norwich Food and Drink Festival takes place at The Forum, St Peter's Street and Bethel Street on June 18. Enjoy cookery demonstrations, street food, a pop-up bar and the Battle of the Bangers. It is a family friendly, free event and is sponsored by Cozens-Hardy Solicitors. Visit www.norfolkfoodanddrink.com
Midsummer means so many opportunities to eat and drink, says Emma Outten
Take a stroll around Fairhaven Woodland and Water Garden near South Walsham, with local forager Jon Tyler looking at and picking some wild foods on June 25. Then sample jams, jellies and infusions made from foraged items and enjoy a Hedgerow Cream Tea on the wild side.
AFTERNOON TEA
Strattons Hotel in Swaffham is holding a special afternoon tea on Father’s Day, June 18, which will be more savoury than sweet, compared to usual! You can expect unlimited tea or coffee, a selection of finger and open sandwiches (maybe smoked salmon on toasted sourdough) or savoury pastries such mini sausages rolls and Yorkshire puddings with rare beef and horseradish. Visitwww.strattonshotel.com
Don’t forget… MIDSUMMER PARTY
Imagine Spa Blofield Heath is throwing a Midsummer Party on June 20, where there will be a welcome drink on arrival, the Chef will prepare tasty light bites throughout the evening and Adnams will offer a gin demonstration and gin cocktail making, plus there will be spa tours and a chance to explore and enjoy the beautiful gardens. Visit www.imaginespa.co.uk/blofieldheath
Nelson’s Journey fundraising week, the Purple Picnic, takes place from June 12 to 18. And this year, the charity has gained the support of local celebrity, Kate Barmby, 2016 Great British Bake Off contestant, who has created three recipes to feature in the Purple Picnic fundraising packs and will also be visiting a picnic during the week. Visit www.nelsonsjourney.org.uk
Visit www.fairhavengarden.co.uk
HEDGEROW CREAM TEA
AN A NE VEEVNE INNI G N GWW I TIH TH
S ISRI RC C L ILVI E V EWO WO OO DWA DWA RD RD Friday, Friday, 9th June 9th June 20172017 Norfolk Norfolk Lounge, Lounge, Carrow Carrow RoadRoad Delia’sDelia’s Canary Canary Catering Catering welcomes welcomes formerformer England England RugbyRugby UnionUnion playerplayer and coach, and coach, Sir Clive Sir Clive Woodward Woodward to Carrow to Carrow Road. Road. DuringDuring the evening the evening you will youenjoy will enjoy a three-course a three-course meal designed meal designed by by Delia and Deliadelve and delve into the into key themoments key moments of theof lifethe life and career and career of theof only thecoach only coach who managed who managed the the England England Team Team to victory to victory in the in 2003 the Rugby 2003 Rugby WorldWorld Cup. The Cup.evening The evening will allow will allow you anyou exclusive an exclusive opportunity opportunity to getto upget close up and closepersonal and personal with this withiconic this iconic sporting sporting personality. personality.
TICKETS TICKETS VIP £99 VIP £99 Standard Standard £65 £65 Season Ticket Holders Season Ticket Holders & Members & Members £59*£59* VIP tickets VIP tickets includeinclude a pre-dinner a pre-dinner drinksdrinks reception reception with canapés with canapés in in the company the company of Sir of Clive, Sir Clive, wine wine duringduring your meal** your meal** and premium and premium positioned positioned seating. seating. * Standard * Standard ticket only, ticket limited only,availability. limited availability. T&Cs apply. T&Cs apply. See website Seefor website details.for details. ** Half a ** 750ml Half bottle a 750ml perbottle person. per person.
To book To book your your tickets: tickets: Call: 01603 Call: 01603 218724 218724 Email:Email: canary.catering@canaries.co.uk canary.catering@canaries.co.uk Visit: Visit: deliascanarycatering.co.uk/events deliascanarycatering.co.uk/events
t
GET O T Y D A E R AN EVENING WITH -
Porkstock W H A T ' S
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PARTY
HE CLIMAX of the Norfolk festival season is Porkstock, one of Norfolk’s best-loved family-friendly events. Taking place on October 14, and moving to the Norfolk Showground for the first time, this year’s Porkstock Delia’s Canary Catering welcomes former promises to be the biggest andClive best yet England Rugby Union player and coach, Sir so make sure it’s in your foodie Woodward to Carrow Road. During the evening diary! official media partner ofmeal the Cookery Demo you willAs enjoy a three-course designed bystage, Feast Norfolk continues its Porkstock countdown. Delia and delve into the key moments of the life This month, we are looking at just a few members of and career of the only coach who managed the the community of passionate, local, artisan producers who’ll be there on the day. England Team to victory in the 2003 Rugby World The festival will be packed with stands and Cup. The evening will allow you anfoodie exclusive there are simply too many brilliant Norfolk producers opportunity to get personal to mention. But up hereclose we’veand simmered it down to a handful yousporting simply must meet (and eat): with this iconic personality. VISIT
Friday, 9th June 2017 Norfolk Lounge, Carrow Road
Crush Foods
Famous for its premium cold-pressed rapeseed oil,
TICKETS Crush Foods from Salle, has expanded its range to include flavour infused oils, an egg-free mayo and a VIP £99 scrumptious range of granolas, made with Norfolk Honey. Billed as the British alternative to olive oil, Standard £65 Crush rapeseed oil is healthier, lighter in taste and entirely grown, crushed and bottled in Norfolk. Perfect Season Ticket Holders for roasting your next joint of pork. & Members £59* Candi's Chutneys
Handmade in Holt, Candi’s Chutneys has doubled its store cupboard, now producing eight pack-a-punch VIP tickets include a pre-dinner flavours. The original Parsnip & Chilli Chutney is by Norfolk (Candi’s drinksjoined reception withKnobbly canapés in very own take on Piccalilli, minus the cauliflower); Hot Pow Wow and the company of Sir Clive, wine the Bramley Apple & Norfolk Ale Chutney, to name but duringa your meal** and premium few. Try a dollop alongside a pork pie.
positioned seating.
* Standard ticket only, limited availability. T&Cs apply. See website for details. ** Half a 750ml bottle per person.
To book your tickets: Call: 01603 218724 Email: canary.catering@canaries.co.uk Visit: deliascanarycatering.co.uk/events
Marsh Pig
Is it in your diary yet? This year’s Porkstock is a must for all food lovers who support local produce and producers
www.porkstock.co.uk
S I R C L I V E WO O DWA R D
An award-winning British charcuterie based in Claxton, Marsh Pig produces and sells a beautiful range of dry cured meats, including Lomo, Coppa, Salami, Chorizo, Jerky and Bresaola. Only ever using free range meat, the very best sourced herbs and spices, and making the meats by hand, means Marsh Pig produces something a little bit special.
Bon Bakery
This family-run bakery in Norwich hand makes traditional, twice-baked Italian biscotti and boncotti with an artisan Moroccan twist. With a unique rustic look and Moor-ish taste, they are great for dipping in your coffee at the end of a meal. And Bon Bakery also has a brand new product: cous cous. But unlike the usual supermarket fodder, Bon Bakery’s cous cous is the real thing; direct from Morocco. With four flavours to choose from, it’s a super-easy gourmet delight.
Norfolk Gin
There’s no denying it, gin is big news. And we’re truly spoilt with the range on offer. But it’s Norfolk Gin that’s the tipple of choice at the Porkstock festival. Produced in Norwich to a top secret recipe, Norfolk Gin has an irresistible flavour. Think fresh juniper aromas spiked with spice, citrus, some sweetness, herbal and floral scents and you’re there. If you’re staying on for the Porkstock party, any gin fan must visit the now famous Gin Palace, where live DJ sets play and the cocktails flow.
Porkstock party tickets
Talking of late night shenanigans, get your tickets to the Porkstock party now. Early-bird tickets are just £20 each (until June 30 when prices go up).
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Award-winningfood food Award-winning visitourourwebsit websitee visit www.morstonanchor.co.uk www.morstonanchor.co.uk to see our menu to see our menu
OPENING TIMES 9am til late everyday FOODTIMES SERVED 9am–11am, 12pm–3pm, OPENING 9am til late everyday 6pm–9pm (8.30pm Sunday)
FOOD SERVED 9am–11am, 12pm–3pm, 6pm–9pm (8.30pm Sunday)
THE ANCHOR INN, The Street, Morston, Norfolk NR25 7AA | morstonanchor@gmail.com
THE ANCHOR INN, The Street, Morston, Norfolk NR25 7AA | morstonanchor@gmail.com
North Norfolk Food and Drink Festival -
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cMAaSTkEeR ARE YOU A TOP BAKER? WELL, WE NEED YOU TO ENTER OUR CAKE CHAMPIONSHIP, PART OF THE NORTH NORFOLK FOOD AND DRINK FESTIVAL THIS SEPTEMBER
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www.northnorfolkfoodfestival.co.uk
www.feastnorfolkmagazine.co.uk
14 and below on the Sunday. We’re not imposing too many rules and regulations as we just want you to have fun but it must have chocolate in it somewhere - even if it is just a little decoration. So just turn up on the day, with your cake, and see what happens. Cakes have to be delivered to the Chairman’s Tent by noon - it will be easy to find so don’t worry - and the winner will be announced on the Cookery Theatre stage at 3pm. Remember to clearly label your cake - what it is and your name and contact details. And we can’t give back your cake board so don’t use a family heirloom! We’re looking for tasty cakes with perhaps a little twist? Something with a wow factor? We have prizes, thanks to the kind people at Fakenham-based Kinnerton who are providing a Kitchen Aid Mixer for the winner
VISIT
THE NORTH NORFOLK Food and Drink Festival, of which Feast Norfolk is the proud media partner, is a highlight of the foodie calendar. Taking place in the Walled Garden at Holkham Hall on September 2 and 3, around 60 local producers are selling everything from jam to salami, from cheese to beer - and just about everything else. The Arthur Howell Cookery Theatre sees demonstrations from leading chefs from the area including Richard Hughes and Eric Snaith, and there are plenty of food concessions including a seafood bar, pizza outlet and a proper coffee option! This year sees a fabulous new event, a cake making contest called the Kinnerton Cake Competition at The North Norfolk Food and Drink Festival. It is open to everyone and we hope you’ll join in! There are two categories, one for adults on the Saturday and one for youngsters aged
of each category. These are mighty machines, capable of just about any and every task, and a great addition to a kitchen.The winners will also be invited to a photo shoot at The Crown Hotel in Wells and will have their winning recipes reprinted in Feast Norfolk magazine. The runners up will receive chocolate gifts.There are four judges, Sarah Hardy, editor of Feast Norfolk magazine, Chris Coubrough, chairman of the festival, a representative from Kinnerton, and Mary Kemp, a talented Norfolk foodie writer who hosts the Cookery Theatre. So, start thinking about that winning recipe, get practising and come and join us in September. We are all massive cake fans and can’t wait to try out your delicious bakes! Entrance to the festival is free and parking at Holkham is available at £3 a day per car.
e t ra b e l Ce
SOURCED
LOCALLY Fortnight 5–18 JUNE
Share your reasons #SourcedLocally
N e ws & G ossi p FANCY A BREW?
It’s all happening at Adnams, the Suffolk-based brewer and distiller. Not only has it released a new lower alcohol version of its popular Sole Star beer, reducing the abv to 0.9 per cent, it’s joined forces with premium tea company, teapigs, to produce an Earl Grey Lager. The new lager is the latest addition to Adnams’ Jack Brand range of beers. Visit www.adnams.co.uk
ARRIVEDERCI UMBERTO’S
We say goodbye to Italian restaurant Umberto’s, which has for nearly 25 years been a feature of Norwich’s restaurant scene. Owner Umberto Iannello, 78, has been at the helm of Umberto’s in St Benedict’s Street since 1992, serving his own blend of fine Italian and rustic dishes. His signature dish was ‘papadelle’, thin layers of lasagne-style pasta in a spicy sauce.
VEGAN VENTURE
But it is hello to a new restaurant and cocktail bar called The Tipsy Vegan, where Umberto’s used to be. The new venture follows on from the success of Norwich Market street food stall, Bia Kitchen, and owners, Cheryl Mullenger and Michelle McCabe, have between them 25 years’ combined experience in hospitality and health and fitness.
NEW BAR
FUTURE OF FOOD
Work has started on a new multimillion pound food and health research centre that will become the state-ofthe-art home for the new Quadram Institute. In preparation for the full opening in mid-2018, the Institute of Food Research is now known as the Quadram Institute Bioscience. Visit www.quadram.ac.uk
BOUDICCA BOTTLED
Boudicca Beer, an independent Norfolk brewery which brews vegan ale, now has bottled beers available. Queen of Hops, Golden Torc and Spiral Stout are already selling well at various outlets in Norwich and North Norfolk and the other two Boudicca beers are due to be bottled soon. Visit www.boudiccabrewing.co.uk
NEW HEAD CHEF
New Head Chef, Liam Davison, takes the helm of the kitchen at The Ship in Dunwich. Suffolk-born and raised, Liam brings creative energy and infectious passion to further develop the menu at The Ship Inn, incorporating seasonal ingredients from local suppliers. Visit www.shipatdunwich.co.uk
CONTINUES OVERLEAF
NEWS
ROUND-UP We have another bumper crop of news and gossip for you, says Emma Outten
New pub for Norwich, the William and Florence has just opened on Unthank Road. It’s the sister pub of the Unthank Arms in Newmarket Street and offers award-winning beers, hand-picked wines, delightful cocktails and, of course, a brand new menu! Visit www.williamandflorence.co.uk
LITTLE TAPAS
Giggling Squid, the Thai restaurant in Tombland, Norwich, has launched a brand new ‘Little Tapas for Little People’ menu. Kids get to choose two dishes from a selection of Giggling Squid favourites, from mild curries and noodles to rice dishes and finger food - perfect for the littlest of hands. Visit www.gigglingsquid.com
LOCAL SUPPLIERS’ DINNER
LACONS CHAMPION
Congratulations to Lacons, the Great Yarmouth brewer, which has been recognised as the overall ‘International Cask Ale Category’ Champion at the International Brewing Awards in London. Lacons flagship ale Encore was also a Gold medal winner in the ‘Class 1 for Cask Ale 2.9 per cent 3.8 per cent ABV’ category. Visit www.lacons.co.uk
Budgens of Holt held its annual Local Suppliers' Dinner at The Feathers Hotel where their Local Supplier of the Year winner was crowned. The top award went to HV Graves the Butchers of Briston, while the runner up spots went to the Norfolk Pieman of Sheringham and the Buxton Potato Company. Around 60 local producers tucked into a three-course dinner, with local seasonal produce.
TEA STOP
We’re intrigued by the idea of the new Norfolk Tea Stop, which aims to tour the county, making a stop at village halls and high streets along the way. At each stop, customers will be transported to a bygone era. The venture brings together Mark Richmond of Nelson and Norfolk Tea Company and Antony Lamb of Vintage Partyware, based in North Wootton, King’s Lynn. Visit www.norfolkteastop.co.uk
NEW FRONT OF HOUSE
Bishops Dining Room and Wine Bar in Norwich Lanes has a new restaurant manager. Vio was at The Hoste in Burnham Market for three years and at Chalet Etoile, a top mountain restaurant in ski resort Cervinia, Italy, before coming to join owner Alex Tranquillo’s team. Visit www.bishopsrestaurant.co.uk
BEWILDERWOOD BIRTHDAY
Congratulations to BeWILDerwood, the awardwinning family adventure park based near Hoveton, which is celebrating its 10th birthday. BeWILDerwood tries very hard to get food that is grown and made locally, including the high quality, award winning, free range sausages which come from a local butcher for the amazing BeWILD banger and homemade Boggle banger hot-pot. Visit www.bewilderwood.co.uk
LAUNCH NIGHT NORFOLK GIN RUN
CARGO ROUTE
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We are loving the sound of the Coastal Exploration Company’s new Norfolk gin run, moving cargo by sail and oar from North Norfolk to Norwich. The sustainable delivery goes along the coast via Great Yarmouth to Norwich and back. On the outbound leg they will be delivering Norfolk Saffron and Grey Seal Coffee, and on the return leg Norfolk Gin. Visit www.coastalexplorationcompany.co.uk
Editor Sarah Hardy enjoyed the launch of the Carpenters Arms in Wighton, near Wells. The evening saw many people tuck into canapés and there was a real buzz about the place. She reports that it is very attractive inside, with a good sounding menu that she plans to sample with her PR friend Kate Cleaver, before too long! The 'proper' country pub, with a lovely garden, is dog friendly, too. A big woof to that! Visit www.carpentersarmsnorfolk.co.uk
RAISE YOUR GLASSES
Congratulations to Norfolk Wine School which is now an Approved Programme Provider for WSET (Wine & Spirit Education Trust) courses. WSET provides globally recognised qualifications in wines and spirits suitable for both trade professionals and also keen wine enthusiasts. Chief Wine Tutor Jeremy Dunn’s first course will be in July.
BREWERY COLLABORATION
Poppyland Brewery, in Cromer, and Hindringham based Norfolk Brewhouse have crafted a drink which showcases two ingredients once thought lost to the brewing fraternity – Chevallier malt and Ernest hops - in a new brew to celebrate the Norwich City of Ale Festival (which finishes this month). Norfolk Brewhouse brewed a cask version, and Poppyland the bottled version: Back from the Dead. Visit www.norfolkbrewhouse.co.uk and www.poppylandbeer.com CARPENTERS ARMS
N e ws & G ossi p WHITE HORSE
We’re loving the new afternoon tea offering at The White Horse in Brancaster. Callum Butler, head of pastry, has come up trumps, offering such delights as Norfolk rhubarb tea cake, smoked Dapple and Colman’s mustard scones, Letzer’s smoked salmon bagels, and Grey Seal coffee. What’s more you can enjoy the best coastal view across the tidal marsh from the conservatory restaurant. Visit www.whitehorsebrancaster.co.uk
NOW THERE’S A STORY
The Grove in Cromer, owned by three generations of the Graveling family for the past 81 years, is the winner of AA’s Bed and Breakfast with a Story for 2017-18. Richard, Chris and Liz Graveling picked up the award at a gala lunch hosted by the five-star Landmark Hotel in London. Visit www.thegrovecromer.co.uk
WINNING WINE
Winbirri Vineyards, based at Surlingham, near Norwich, has scooped a major international award. Their Bacchus 2015, a still, dry white wine, won that category's Decanter World Wine Awards 2017, the first English wine to ever do so. It is just their fourth vintage and naturally head winemaker Lee Dyer is delighted. Many congratulations all round. Visit www.winbirri.com
SHAKE IT OFF!
We are loving a new thick and creamy milkshake from Shaken Udder in Essex. The company, run by Jodie and Andrew (Howie) Farran has added a strawberry and clotted cream shake to their range, which also includes vanilla, banana and chocolate versions. Made with strawberries and clotted cream, it is so delicious - and in a handy 330ml bottle. Look out for them in Waitrose and Tesco. Visit www.shakenudder.com
IN THE VALLEY We rather like the new look Yare Valley Oils. Not only do they have a new top, there are new infusions in 100ml bottles including truffle, basil, madras, mint, chilli and black pepper (and the 250ml bottles of garlic and rosemary, lemon and oak smoked now come in 100ml too). Visit www.yarevalley.com
ALL-DAY DINING
The Hoste in Burnham Market has launched a new all-day dining restaurant and bar menu, showcasing a range of acclaimed dishes based on fresh, seasonal and locally sourced ingredients. Head Chef Marcus Lucas heads up the talented kitchen team at the hotel. Visit www.thehoste.com
FAB FISH
(Pictured above) Chris Coubrough, of The Crown Hotel in Wells, gave a ‘fab fish’ cookery demo at the newish Arcadia Homes Interiors, near Fakenham, - a glorious emporium of goodies for the home. Editor Sarah Hardy loved the SieMatic kitchens, with a passion, plus the Gaggenau equipment, especially the stove, was impressive. And yes, Chris’ scallop dish was admired, alongside his haddock and black pudding mash! Visit www.arcadiahomeinteriors.co.uk
www.feastnorfolkmagazine.co.uk
And don’t forget…
...to enter the Woodgate Nursery competition, to win goodies for your allotment. Help our columnist Rachel Birtwhistle with her allotment quest by sending in your top tips for growing your own vegetables and you could be in with a chance of winning £150 of Woodgate Nursery vouchers and a subscription to Feast Norfolk! Email your entry to enquiries@woodgatenursery.co.uk. The closing date is June 30. Visit www.woodgatenursery.co.uk for entry requirements.
EAT, DRINK, HOLIDAY… RELAX
NORFOLK COUNTRY COTTAGES, CELEBRATING THEIR 25TH BIRTHDAY, HAVE INVITED THE FOLLOWING TO JOIN THEM AT THE SHOW... Woodforde’s, Green Farm Coffee, The English Shepherds Hut Company and Feast Norfolk Magazine
THE PACKED PROGRAMME OF EVENTS AT THE STAND INCLUDES A SERIES OF SPEAKERS:
WEDNESDAY 11am Daniel Matthews, Green Farm Coffee Noon Belinda Jennings, Woodforde’s, head brewer 1pm Will Fitch, Wheatfen Warden of the Ted Ellis Trust 2pm Charlotte Gurney, White House Farm 3pm Sarah Savage, Essence Foods 4pm Peter Smith, Bullards Gin, head distiller
THURSDAY 11am Stephen Newham, Crush Oils, and Charlie Hodson, launching Charlie’s Sauces Noon Belinda Jennings, Woodforde’s, head brewer 1pm Will Fitch, Wheatfen Warden of the Ted Ellis Trust 2pm Sara Matthews, Your Gluten Freedom 3pm Daniel Matthews, Green Farm Coffee Plus Live music from singer songwriter Tyger O’Conner
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S A YOUNGSTER, Mark Nicholas was a regular attendee of the Royal Norfolk Show. The Show Director recalls: ‘I can remember coming year after year as a child and a teenager – it was something that you didn’t miss.’ This will be Mark’s second year as Show Director and he has all the right credentials. The 40-year-old was born and educated in Norwich for a start. ‘We lived in the middle of Norwich, in Cathedral Close - my father was the director of music at the Cathedral for many years.’ Mark studied at the University of East Anglia, before he was commissioned into the Royal Anglian Regiment in 1999. He served for the British Army (‘my dream job’) in a variety of roles, taking part in operations around the world including Afghanistan, Cyprus and Northern Ireland. Following a period in Whitehall and the Army Headquarters, he took command of Cambridge University Officer Training Corps, and was awarded the MBE in the Queen’s Birthday Honours in 2015. And then the opportunity to return to Norfolk arose, as Mark recalls: ‘For me and my wife Penny it was always a question of when we came back to
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With the Royal Norfolk Show about to take place, Emma Outten heads to the Showground near Norwich to find out from Show Director Mark Nicholas what’s new on the food and drink front for this year MARK NICHOLAS
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Norfolk because our roots and wider family are here. When I saw the job of Show Director advertised I thought it was too good an opportunity to miss. ‘It’s wonderful being back in Norfolk with a young family – we’ve got two boys, aged 10 and eight.’ He arrived in early 2016 and so had around six months to prepare for the role. His first impressions were of a Show that was ‘extremely successful and exceptionally well organised,’ adding, ‘the facts almost speak for themselves: the Royal Norfolk Show is the largest county show in the UK and that’s something to celebrate.’ More than 80,000 people are expected to attend the annual event held at the end of this month, which will promote the best of Norfolk, with many new themes and highlights introduced for 2017. First and foremost, it’s about food, farming and the countryside. ‘Ultimately at its heart the Royal Norfolk Show is about agriculture, food production and the rural community,’ says Mark. Incorporating all traditional aspects of the Show, visitors will also be able to enjoy equine and livestock championship classes as well as the much- loved Adnams Food and Drink Experience. Mark says of the famous Food Hall: ‘I love sampling what these food and drink producers have to offer.’ He adds: ‘The food offering has always been very strong and synonymous with an agricultural show but what we are trying to do now is to put more emphasis and focus on Norfolk-based food and drink producers. www.feastnorfolkmagazine.co.uk
‘There’s always been about a third but we’re going to ramp that up.’ It’s all thanks to a new funding initiative, in collaboration with HSBC, to help small Norfolk-based food producers. Mark says: ‘We’ve already got a waiting list of people wanting to come into the Food Hall because it’s proving that popular.’ And once again show-goers will be able to support their local butcher, with The Art Of Butchery programme. Mark explains the ethos behind it: ‘It was almost like there was a piece of the jigsaw missing. You had all of the livestock but didn’t have a way of showing or selling the end product: the meat itself.’ The ‘Grow It, Cook It, Eat It’ stage, named thus to make that connection between food, farming and the countryside, will once again be part of the Flower and Garden Show. ‘It worked very well last year and we’re building on that programme this year,’ says Mark, before mentioning that Jimmy Doherty will be making an appearance. There are two other key themes at the Royal Norfolk Show: Innovation and Enterprise (there’ll be an Innovation Hub and the presence of more than 700 retailers and businesses); and Celebrating the Arts (including a Showstoppers project
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JIMMY DOHERTY
big interview
called a ‘Choir of a Thousand’ and a new performance space within the newly created Royal Square). Mark is particularly excited about the musical offering: ‘I’ve got this in my blood, my father was a professional musician, and still is, my twin brother is a professional musician, also.’ Not that he doesn’t love food and drink, too. He is particularly enjoying taste testing all the new gins on the market these days. ‘My personal challenge is to try and understand the different flavours and tastes in these products.’ And he enjoys food and wine matching. ‘So if there’s a particular cheese I’ve come across, Binham Blue or something like that, finding the wine that best goes with that is a personal pleasure.’ • The Royal Norfolk Show takes place on 28 and 29 June. This year sees the introduction of a new two day ticket for £30 (only available online). Visit www.royalnorfolkshow.rnaa.org.uk • Be sure to visit the Feast Norfolk team at stand No 261 along the second drive on Avenue 9.
Socius
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SHARING THE S0CIUS DREAM A new restaurant called Socius is coming to Norwich city centre very soon. Emma Outten meets the couple behind it, Natalie Stuhler and Dan Lawrence, whilst they search www.sociusnorwich.co.uk for the perfect premises VISIT
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EW YORK-STYLE DINING with a Norfolk flavour is coming to Norwich in the near future, thanks to the vision of a dynamic young couple, Natalie Stuhler and Dan Lawrence. And while they search for the perfect premises for their restaurant, ideally in The Lanes area of Norwich, they have set up Socius Dining, a private dining and professional catering company which offers modern, British food with an international influence. Chef Director Dan, 31, has been working as a chef for 15 years. ‘I started in the hospitality industry when I was 16 and worked my way up from a kitchen porter to a head chef. I was running my own pub by the age of 22.’
His inspiration comes from travels across the globe from New York and San Francisco to Thailand and Australia. Operations Director Natalie, 25, went to school in Framingham Earl and then Wymondham High School Sixth Form, before moving to Leicestershire to pursue a career managing events. The couple met working for Stones Events, where he ended up as Head of Operations and she as Special Projects Manager. Dan says: ‘We’re a very strong team.’ During their time there they provided catering for a number of high end brands, clients and celebrities. But, as Natalie says: ‘We decided we’d both like to do something on our own and where better than Norwich? ‘Leicestershire was lovely but there isn’t really an independent restaurant scene there and we used to come back here all the time when we had the rare
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day off.’ Dan interjects: ‘As a kid, I’ve always holidayed in North Norfolk.’ They moved to Norfolk at the end of January and have felt thoroughly welcomed, with Natalie saying: ‘In Norfolk it’s almost like a family - people help each other out and we’ve met so many lovely people in the industry already in the three months we’ve been here.’ The Socius restaurant concept has been inspired by their travels around the food capitals of the world, particularly New York. Dan says: ‘We had a dream before we went to New York, and eating in some of the cool quirky restaurants there confirmed that the concept was spot on.’ Socius is the Latin adjective for sharing, joining in, partaking, so the concept is all about bringing food and people together in an informal, relaxed environment whilst still delivering amazing food, drinks and service. Natalie explains: ‘We want the restaurant to be somewhere that everyone feels welcome and relaxed. There are no rules – you can come straight from work, you can come dressed up, it’s just going to be relaxed and casual.’ Dan reveals a key plan for their restaurant: ‘The kitchen is going to
DAN LAWRENCE AND NATALIE STUHLER
He re’s a gre at coc ktai l from Soc ius
be completely open and within the restaurant – there will be no walls, no back of house and no hiding space!’ Natalie adds: ‘That way, guests can interact with chefs and watch whilst their food is plated – it will create a really social atmosphere.’ The menu will focus around locally sourced ingredients, with dishes changing to reflect the seasons. Having relocated to Norfolk, Dan is excited about using the produce in this part of the region. And they’ve been busy meeting local suppliers, including, most recently, Dingley Dell pork farm in Suffolk. Natalie says: ‘We’ve got such a great range of produce available here right on our doorstep it would be ludicrous not to make the most of it.’ The food will be served on variations of plates, and designed in a way that the guests choose exactly how they want to dine. Natalie says: ‘You can come in after work and have a cocktail and a few plates to nibble on, or you can come in, order six plates, decide to share two with your partner and have four for yourself – it’s a really relaxed, easy way to dine.’ Plus there’s another top secret concept involving dessert which is yet to be revealed! www.feastnorfolkmagazine.co.uk
Dan and Natalie are really passionate about creating a family feel in their restaurant. Dan adds: ‘We want it to feel like our staff and our customers are all part of the Socius family.’ And whilst they are hunting for their new home they are bringing the Socius ethos to the comfort of people’s homes, providing first class food, cocktails and service. For the cocktails they have teamed up with Leicestershire-based Clover Club to bring a full cocktail bar service, and food-wise they can provide anything from small plates to a full seven course tasting menu with wine pairing (they have been working closely with Robert Harrison, formerly of Morston Hall and now of CH Wine Merchants). Socius Dining can provide catering for any type of event, from dinner parties and shoot dinners to birthday celebrations, lunches and anniversary parties. And one new venue they have been working with is Aldborough Hall. The Socius Dining side of their business has served a great purpose, as Dan says: ‘It’s been a big introduction to Norfolk and a great way of getting the Socius brand out there.’ Natalie adds: ‘But the restaurant is where it’s really going to be at. That’s where our heart is’.’
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Vanilla Laika oNe SERVES
INGREDIENTS 25ml of Wild Knight Vodka; 12½ml of Black Shuck Blackberry Liqueur; 5ml of lemon juice; 50ml of apple juice; 1 tsp of vanilla sugar; 12½ml of vanilla gomme METHOD Shake well with ice and strain into a Champagne flute. Garnish with a fresh raspberry and lemon rind
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Catherine Temple is the pioneer of artisan cheese making in Norfolk, says Sarah Hardy as she catches up with the whirlwind
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RS TEMPLE’S cheeses crop up here, there and everywhere. You might be in a posh restaurant and the chef bases a whole cheeseboard around her produce, or selecting a few choice bits in your local deli and there she is! Catherine, a lovely, chatty woman who was born on a farm in Nottinghamshire, has paved the way for many local producers in our region. Typically, she started at the kitchen sink, with a couple of buckets, a gallon or two of milk from her family’s farm and a library book! A trained pharmacist, she and her husband Stephen, who has a background in agricultural engineering, had just returned from Malawi in Africa where they were working on a project based at the tea plantations. It was 1998 and they quickly realised that something needed to happen to make Stephen’s family farm at Wighton, near Wells, financially secure. Milk prices were on the decline and diversification was needed - and quick!
Mrs Temple's Cheese The farm was started by Stephen’s great grandfather more than 100 years ago with 34 acres, and now has 500 acres, dedicated to arable and dairy farming. They had a herd of Holstein Friesians but three years ago swapped to Swiss Brown cows, with Catherine reporting: ‘They are wonderful animals - fertile, robust and they produce rich, thick milk which is perfect for cheese making.’ Catherine’s first cheese was a mozzarella which she tried out at meeting of tenants at Holkham and the reaction was so great, she knew she was onto a winner. She has progressed from the kitchen sink to a purpose-designed factory in an old cattle shed at the farm and now employs three people. She has around seven cheeses in her range although, as you would expect with Catherine, she likes to keep things flexible. They are named after surrounding villages.
Walsingham is a mild, crumbly and delicious pressed cheese in the style of a Wensleydale; Binham Blue is soft, creamy and full-flavoured; and Wighton, a soft curd cheese, is made in an old-fashioned style traditional to the area. Her personal favourite is Gurney’s Gold, a semi-soft pasteurised cows’ milk cheese, which is washed twice weekly for several weeks to promote the development of a golden rind, similar to peach skin. ‘I have been tweaking the recipe and it is now delectable - and my husband likes it on jacket potatoes - all melted in!’ Catherine says. She explains that she decided to make the product, related to French cheeses such as Reblochon or the Italian Tallegio, after visiting a cheesemaker in New Zealand who shared the essentials of the recipe. Catherine is always full of ideas, admitting: ‘There is always something
on the boil,’ so don’t be surprised if she pops up with a new cheese before too long! While running the cheese making business is a real passion and, you cannot help but think, a full time job too, Catherine is also a lecturer at the UEA. ‘Yes, it is all quite mad,’ she laughs, adding that she loves to give cheese-making talks and tours of the farm, too. One of the things that Catherine is most pleased about is the selfsustainability of the whole operation, saying: ‘We are off-grid; we produce our own electricity, we source our own water, we grow fuel for our power plant. We are not just carbon-neutral, we are carbon-negative.’ • Catherine doesn’t have a website but she will be at The Aylsham Show on August 28 and The North Norfolk Food and Drink Festival at Holkham Hall on September 2 and 3.
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
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DEDICATED FOODIE ANDY NEWMAN HEADS TO THE CITY FOR AN IMPRESSIVE MEAL AT THE HISTORIC MAIDS HEAD HOTEL
IT'S A SAD FACT that, too
often, hotel restaurants disappoint, at least outside London. Perhaps so much effort is put into the bedrooms, the public lounges and so on, that the food becomes an afterthought. Or maybe it’s that hotel guests are a kind of captive audience, either locked into meal-inclusive deals or else simply not bothered to leave the comfortable environs of the hotel to seek out better food.
So three cheers for the Maids Head Hotel in Norwich, which over recent years has made a determined effort to offer top-class dining in its restaurant, the success of which was rewarded with a second AA Rosette last year. The hotel’s Wine Press restaurant has been generating some good reviews on social media, so I thought it was high time I went to find out for myself how far it has come.
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Claiming to be the oldest hotel in Britain, the Maids Head has been providing continuous hospitality just outside the gates of the Cathedral Close since the 12th century. This, then, is not somewhere which will appeal to those seeking an achingly trendy, sterile, contemporary boutique hotel – which, in my book, makes it that much more appealing. The Wine Press restaurant is situated in what was once the courtyard of the hotel, into which horse-drawn coaches from London would clatter, disgorging weary – and hungry – passengers. They have managed to maintain that character, with pamment floor tiles and a translucent canopy roof which must make the whole area light and airy during the day (we were there for dinner). In keeping with the olde worlde feel of the building, the furniture is large, comfortable and wellpadded, and tables are well spaced. The result is that even though it’s quite a big space with plenty of hard surfaces, conversation is easy. Whoever designed the acoustics is much-needed in too many other city establishments.
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BARRY, MAGIC & ELLIOTT
www.maidsheadheadhotel.co.uk VISIT
To the food, then. On the day we visited, chef Marcin Pomierny (known to one and all as ‘Magic’) was celebrating four years heading up the Maids Head kitchen. Originally from Poland, he has been in Norwich for 12 years now, with time spent in several of the city’s top kitchens before coming here as head chef. He is visibly proud of the second AA Rosette, and expresses an ambition to earn a third – an accolade currently only held in Norwich by Roger Hickman. Although there is a five course tasting menu, we chose to eat from the à la carte menu, which offers an interesting choice of half a dozen or so dishes for each course, with starters around the £7-£8 mark, mains between £20 and £25, and desserts also coming in at £7-£8. We couldn’t resist ordering the pre-starter of caviar blinis and a glass of Prosecco. Three salmon roe and cream cheese and chive blinis were the perfect way to prepare our palates. Then, before we got onto the menu proper, came an amuse-bouche which combined vegetable tandoori, sweet potato and a little chilli heat, topped with a really lovely seeded wafer. This is the stuff of fine dining, showing ambitious technique and a deft touch with the flavours. I started with Copy’s Cloud cheese, potato and truffle foam, egg yolk purée, pickled vegetables and a sourdough croûte. This was an amazingly light concoction, with just the right amount of truffle – a flavour which can easily overwhelm – and backed by a medley of other tastes including mustard, thyme, onion, beetroot and Parmesan. A big umami hit, it did what a starter should do: prepare you for the main event. My wife chose pressed Dedham Vale ox cheek, which came with salt baked carrot and a bone marrow and tarragon jus. She declared it ‘melt in the mouth’, and the jus was unctuous and shiny.
AY SUNDE R SUPP Y A T &S
£139
le* per coup
*Sunday supper and stay
Stay in one of our cosy bedrooms on a Sunday night from £139 per couple, including dinner and breakfast.
One of the most charming inns on the Suffolk coast Imaginative menus & wine list · Selection of real ales · 34 stylish bedrooms · Dogs are very welcome The Street, Westleton, Nr. Southwold, Suffolk IP17 3AD e: info@westletoncrown.co.uk t: 01728 648777
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…the coast is calling
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E A T I N G O U T
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Becky went for honey and almond sponge with burnt honey jelly, apple and a crème fraîche sorbet. The sponge was slightly warm, honeyed and moist, and the jelly delivered a honey hit, if not especially a burnt one. The sorbet was refreshing and light. With a name like The Wine Press, you would expect the wine list to be impressive – and it is. The best bit about it is that almost all of the wines are available by the glass (46 out of 55 wines on the list), so matching with each course is made much easier. Helped by restaurant and bar manager Adam Youngman, we chose a grassy, gooseberry-laden Pouilly-Fumé to go with my starter, and a meaty Cahors for the ox cheek. A full-bodied Albarino worked well
with the chicken, and a tropical fruity Gavi complemented the stone bass. Glasses of Pedro Ximenez (for the chocolate) and Montbazillac (for the honey dessert) rounded off an excellent set of matches. All of the wines were served perfectly, in particular avoiding the usual temptation to serve the whites too cold. This, then, is a hotel restaurant which is bucking the trend, and it’s telling that around half of its customers are not staying at the hotel – a real achievement when you consider the wealth of dining choices the city has to offer. It’s good to see the still independentlyowned Maids Head investing in its restaurant in this manner, and it deserves to succeed.
Maids Head Hotel
For some reason I rarely order chicken when eating out, but the prospect of chicken breast stuffed with parsley mousse, served with arancini orzo and an asparagus and broad bean fricassee seemed just right for a spring evening. The fresh flavours worked well together, enhanced by a smokiness in the arancini orzo which I suspect came from smoked paprika. If I have one criticism, it is that the mousse could have been a little moister, but I am nit-picking. Becky went for stone bass with Cromer crab gnocchi, which came with sautéed cauliflower, sea lettuce and a sauce vierge which had dill running through it, giving a lovely anis flavour which complemented the fish well. As ever, I dithered when it came to choosing pudding, because the choice is mouth-watering. In the end I was as ever seduced by the word ‘chocolate’, and chose the jasmine chocolate crémeux, served with golden raisins, granola, honeycomb and mint ice cream. The aromatic jasmine, the very minty ice cream and the sweet honeycomb all combined to produce a dessert which was a lot lighter than might be expected, as well as being a thing of beauty to look at.
R LLY FO FU SED NGS EN DI LIC WED
WHY NOT BRING YOUR
HORSE? Contact us for details
GLAMPING IN THE WREN’S NEST, GROUP CAMPING & EXCLUSIVE HIRES The site offers a beautiful meadow, warehouse with bar & retro double-decker bus
Set in the beautiful Breckland area, we provide a luxurious camping experience - perfect for all and very family friendly. Our stunning yet intimate 5 acre site provides 5 fully furnished & cosy bell tents - the best way to sleep under the stars in comfort. Ideal for group bookings, so get together a group of your family and friends & book the whole campsite to yourselves!
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Secluded & beaut iful village campsite in the heart of the Norfolk Broads
THE PERFECT BASE TO PITCH UP AND GO EXPLORING. JUST A CYCLE RIDE AWAY FROM AWARD WINNING SANDY BEACHES & UNDER A MILE’S WALK TO POPULAR WATERING HOLES, THE GREYHOUND & THE PLEASURE BOAT INN. WE HAVE AN EXCLUSIVE BELL TENT AS WELL AS 3 SUPERB SHEPHERD’S HUTS & IMPRESSIVE POD - ALL AVAILABLE FOR HIRE!
Heath Road, Hickling, Norfolk, NR12 0AX Tel Jo on 07811 440 280 or Tom on 07795 484 100 Email bookings@hicklingcampsite.co.uk
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Gla mping
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F E A T U R E
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C00l Camping TWINKLING FAIRY LIGHTS and a constant warmth that doesn’t require a layer of every jumper you own. A bed that won’t give you backache the following week, and no chance of unwanted raindrops falling on your head and waking you up in the middle of the night. It can only mean one thing: Glamping. We’ve seen Bridget Jones do it, so is it our turn yet?
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For a few years we’ve witnessed the rise and rise of ‘classy camping’, particularly for people who aren’t comfortable with regular camping, or being so close to the outdoors. My dad’s always said, ‘you’re either a camper, or you're not’. For me, I was the camper of the family. I love stepping outside the tent flap into the fresh air as the sun rises, breathing in last night’s campfire and the fresh morning dew. My sister, on the other hand, not so much! She would complain of the mud, the cold and a lack of decent showers. So, do we have a solution that solves all camper and noncamper preferences? I think so. Glamping offers solid structures, such as bell tents, pods, treehouses or tipis, often with a rustic interior. Some rooms have full sized beds and mattresses better
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than our own at home. They offer fresh linen and towels, full size mirrors, furniture, with one site promising ‘posh showers and fancy loos’. The other thing so great about hiring a yurt or other glamping structure is the ability to rent it, then leave it. There’s no faffing about purchasing an eight-man tent for a weekend away with your friends, if your party size is from two upwards. There's plenty of space, in and around your pitch, for your barbecues and picnics, probably using chairs already provided, so you don’t have to worry about bringing your own. Camping offers the chance to step away from the busy lives most of us lead and that, of course, is what I love about it the most. But add in a few more creature comforts, and it’s even more appealing! And this summer my sister and I are planning our maiden glamping trip to North Norfolk to enjoy fresh air, nature and a bit of luxury!
SEE WHERE OLIVIA MIGHT TRY
MAIN PICTURE HICKLING CAMPSITE
Keen camper Olivia Bush plans to upscale this summer and go glamping
01 Treehouses | Bell tents | Holiday Cottages | Luxury Barn
01 THE FIRE PIT CAMP,
WENDLING, NEAR DEREHAM
In the heart of Norfolk, this site specialises in exclusive hire, for private getaways with friends and family, festivals, outdoor weddings (now licensed for marriages and civil ceremonies), or corporate events. The meadow has 15 tent pitches, a beautiful hazel domed bendertent, called Wren’s Nest, which offers glamping with serious style, and a large house that sleeps 18. There is also a retro double-decker bus and warehouse with bar. The pitches can be rented individually mid week. www.thefirepitcamp.co.uk
W BLE NO ILA OOK A B AV TO
THE
SHEPHERD’S HUT
BLUE SKIES CAMPSITE, WELLS-NEXT-THE-SEA
NESTLED IN ITS OWN SECLUDED CORNER WITH GARDEN AREA AND PARKING. A PRETTY 10 MINUTE WALK THROUGH THE FIELDS TAKES YOU TO THE NORFOLK COAST PATH
IN THIS AREA OF OUTSTANDING NATURAL BEAUTY. 10 MINUTES IN THE OTHER DIRECTION TAKES YOU TO THE BUSTLING TOWN, SHOPS AND RESTAURANTS. BOOKING: VIA AIRBNB OR CONTACT SHEPHERDSHUTWELLS@GMAIL.COM PRICE: £65 PER NIGHT WEEKDAYS, £75 PER NIGHT WEEKENDS
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WILD LUXURY,
RIDDLESW0RTH PARK,
HICKLING CAMPSITE,
WEST LEXHAM,
TH0RNHAM BAY
NEAR DISS
HEATH R0AD, HICKLING
NR KINGS LYNN
With custom-designed safari lodges across two sites, Wild Luxury offers spacious and fully equipped accommodation which includes a kitchen with a range, cosy bedrooms, flushing loos and power showers. The Thornham Bay camp has the added convenience of all that Drove Orchards has to offer, including Eric’s Fish and Chips and Shuck’s yurt restaurant. There’s lots to love about this wild adventure.
Set on the old parkland of Riddlesworth Hall Estate, surrounded by farm and woodland, this site has just five bell tents, so you get plenty of space and privacy; around an acre per tent in fact! Family focussed, offering space to explore and enjoy all that natural play offers, there’s also a communal marquee packed with games, if you want to make friends with the other glampers. Firepits, flushing loos, great showers and an optional breakfast basket full of local produce give those luxurious touches.
Ideally located, close to the largest Broad in Norfolk, you're a cycle ride away from the beach, and within walking distance of two popular watering holes - what could be better? This campsite offers a bell tent, shepherd's huts, an impressive pod, along with generous tent pitches, all in beautiful secluded surroundings.
If you are looking for something different, how about a treehouse? With six on offer, these beautiful treehouses come with all mod cons, including proper beds, woodburners and electricity. Some have en suites and fully fitted kitchens. There’s a great outdoor kitchen if you like to cook communally, or use the private, gas fired BBQ. Plus, with near 100 per cent renewable energy, your carbon footprint is tiny. Rowing boats, tennis courts, fire pits, a pizza oven and 21 acres with lakes, rivers and woodland, mean you won’t be bored.
05
www.westlexham.org
03 www.hicklingcampsite.co.uk
02 www.riddlesworthglamping.co.uk
www.wildluxury.co.uk
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CRAIG NIELD
Ar tisan Produc er -
T H E
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S H E P H E R D S
H U T
C O
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SHEPHERDS' DELIGHT VISIT
T
HEY ARE, quite simply, an object of beauty. Beautifully handmade to your precise needs - what is not to love about having your own shepherd hut? Historically, these huts were used by shepherds to sleep out in the fields during lambing season. As they were on wheels, they could move as and when required. Now, as Craig Nield, the founder of Norfolk-based The English Shepherds Hut Company, explains, they are a useful, and highly attractive, extra space. ‘They have many possibilities,’ he says, adding that the only limitation is your imagination. Indeed, these bespoke huts can be used as a spare bedroom, an office, a writer’s retreat and finally a she shed now, that’s just what I want! Craig and his team of 15, which includes three apprentices, are based in Rackheath, just outside Norwich. They create huts with ensuite facilities, kitchens, and many have pretty stoves, or underfloor heating, and can include cupboards, desks, music systems, shelving - whatever you need as each is designed just for you. ‘We find that they are very popular as an extra bedroom, especially to people who are hiring out holiday
www.feastnorfolkmagazine.co.uk
www.englishshepherdshut.co.uk
Fancy a bolthole of your own? Shepherd huts are now just the thing, with even former PM David Cameron buying one! Sarah Hardy reports homes; it gives them more space,’ says Craig, a qualified construction engineer and project manager. Inside, the huts are very roomy. They are 7ft 6 wide on the outside and between 12-20ft long, also on the outside. They are constructed from wood, and can be clad in tin. Craig also offers a full planning service so you won’t fall foul of any government rules and regulations. He says the idea for building shepherd huts came from his wife, Lucy, who wanted one for their garden, in 2012. Craig obliged and built one, spent the night in it with some of his children, and took a picture the following morning which he put online. Actress Elizabeth Hurley spotted it and wanted it for her son and the deal was quickly done, with Craig realising that there was definitely an interest in them. Now they are shipped around the world and have many celebrity clients, with Suffolk writer Libby
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Purves just one of the household names, mentioned by Craig, who enjoys owning one. And although they have such widespread appeal, he is very proud of his Norfolk connections and the business he brings to the local economy. Not only can you buy your own shepherd hut, Craig also has a fleet that he rents out. This Wild Rover range includes a bar, Bacchus; an en suite bedroom, Florence; a bedroom, Beatrice; a bathroom, Aquarius; and a set of ultra posh loos, Neptune. ‘These are ideal for events, say weddings or festivals,’ says Craig, adding that the loos are ‘clean flush’, which basically means that they are proper loos which anyone who has ever been to an outdoor event will really appreciate! Craig can deliver the huts to anywhere in the country, and can also relocate them, should you move home. He uses Norfolk Trailers to move the huts. He also runs Timberpad, a company which builds garden studios and offices. ‘They are quirky one-offs,’ he says. And, as you’d imagine with Craig, who clearly has a very active brain, he is already thinking of his next project. One word: treehouses! Watch this space. • Prices for bespoke shepherd huts start at £16,500.
How to keep your kn ives sharp - a few simple tips from norfolksharp:
dON'T...
CUT directly onto glass, marble or ceramic surfaces. They are too hard and will dull even the highest quality knives very quickly PLACE knives in the dishwasher where they can come into contact with items causing imperfections on the knife edge and damage to wooden handles PLACE them loose in a draw whe re they get banged around and dull ed USE knives as a hammer, screwdr iver, tin opener or any other tool
Rp
LOO ShA K
DO...
kind cutting board. They are USE a wooden or plastic an cle p kee to y eas and to use to knife edges, practical and warm soapy water WASH knives by hand in storing ore bef ly dry them thorough ck or rack blo en od wo a in KEEP knives ir intended purpose USE your knives for the slicing – cutting, chopping and
Colin Hawgood
provides a sharpening service to chefs and keen cooks in Norfolk and beyond. Emma Outten chats to the man trying to keep Norfolk sharp, one knife at a time
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norfolksharp B U S I N E S S
T
HE MAN BEHIND norfolksharp, a professional mobile sharpening service to both commercial and domestic clients in Norfolk and beyond, believes that every great meal starts with two basic elements: great ingredients and a sharp knife. Colin Hawgood set up norfolksharp in 2014, and it was quite the career change for someone who worked in law advocacy. The turnaround came after living in Sheffield, the home of British steel, and meeting a man who sharpened knives for restaurants. As a ‘keen home cook’, Colin’s interest was piqued. ‘Over 10 years I got to know him really well and went to see the machinery he used.’ Colin and his partner moved to Brancaster, North Norfolk, six years ago, explaining: ‘We used to come on holiday here all the time – we’ve got dogs who love the beach.’ He then decided to take the plunge and set up his own knife sharpening business. All the sharpening takes place in a fully kitted out van using both traditional techniques and machinery developed by the Cutlery and Allied Trades Association - based in Sheffield. Thanks to his piece of kit, ‘I can get a razor edge on a knife,’ assures the 55-year-old, before adding: ‘A sharp knife is actually safer than a blunt knife.’ After setting up norfolksharp, he spent a good three months knocking on kitchen doors. Eric Snaith at Titchwell has been particularly helpful, according to Colin, as has Chris Coubrough, who has done a good job of recommending Colin to other chefs. ‘From there it’s grown,’ he says. And indeed it has. As well as working with the likes of Roger Hickman, Jason Wright, Richard Hughes, Charlie Hodson, and Dan Smith, Colin has worked at such places as Michelin starred Morston Hall and The Neptune in Old Hunstanton; the Fritton Arms, Morston Anchor, the Elveden Estate, the Duck Inn at Stanhoe; The Victoria Inn at Holkham, and Holkham Hall itself, plus many other pubs, restaurants, delis, and fishmongers in the county.
www.feastnorfolkmagazine.co.uk
P R O F I L E
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‘I turn up, take their knives and sharpen them,’ says Colin, simply. ‘For chefs it’s brilliant - once a month I’ll turn up and do it, because they are using their knives all the time.’ As for the domestic market, Colin attends Creake Abbey Farmers' Market with norfolksharp on the first Saturday of the month to sharpen knives and other items (all types of scissors, shears, secateurs, chisels and so forth) for the general public. ‘You would be amazed at what people bring,’ says Colin. And he also attends Alexandra Palace Farmers' Market in London once a month. For domestic customers, a sharpened knife can last a good six months. Back home in North Norfolk, his own sharp knives can make light work of Ben Southerland’s shellfish, for example. ‘In Norfolk we are blessed with an abundance of great fresh ingredients (from seafood to game and vegetables).’ Colin adds: ‘The whole point of having a sharp knife is that it can transform cooking from a mundane chore to an absolute joy.’ • norfolksharp will be at Creake Abbey Farmers' Market, Burnham Market on June 3; Alexandra Palace Farmers' Market, London on June 18; and East Ruston Old Vicarage Plant Fair on June 10
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O
tHeN bRIGhT
SIdE
Our ‘fre S a r a Mea from’ writer tthew trio of r ecipes f s has a or this mo nth – in us to tr y c Sicilian dish bu luding a summe rsting with r flavou r
SARA MATTHEWS runs Your Gluten Freedom, visit www.yourglutenfreedom.co.uk
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Your Gluten Freedo m -
R E C I P E S
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CAPONATA
This is such a versatile recipe for the summer, full of flavour and easy to make. A typically Sicilian dish of stewed Mediterranean vegetables with a base of aubergines and tomatoes, it is delicious as brunch over warm gluten free bread; served hot with potatoes or rice; or potted up and used as a chutney INGREDIENTS
1tbsp of olive oil or rapeseed oil 2 large aubergines, cut into large chunks; 1 shallot, finely chopped; 1 red onion, finely chopped; 6 tomatoes, roughly chopped (the riper the better); 2 celery sticks, de-stringed and chopped; 2tsp of drained capers; 1tbsp of raisins; 1tbsp of chopped or sliced black olives (you can use green but I love the deep flavour of the black); 50ml of red wine vinegar; 2 cloves of garlic, crushed (smoked garlic adds an extra element to the flavours of this dish); 1 heaped tsp of dried oregano; 1tsp of maple syrup; 1tbsp of chopped fresh basil and parsley mix; juice of ½ lime
TURN OVER FOR MORE RECIPES!
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METHOD In a large frying pan heat the oil gently on a medium heat, cook the chopped aubergine for 10-15 minutes until soft and lightly browned. Remove these from the pan and set to one side. In the same pan, using the oil, gently cook the shallots, onion, and garlic, until softened, then add the tomatoes, oregano, celery and red wine vinegar. Cook for another five minutes, stirring occasionally. Then add the aubergines, capers, olives, raisins, maple syrup, chopped herbs and lime juice. Cook for a further 10 minutes on a low heat. Either serve immediately or allow to cool. Cooling allows the flavours to infuse more. I enjoy it served cold with salad or as a side for bread and olives SERVES
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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
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NORTH NORFOLK
6 High Street, Ringstead, Hunstanton, Norfolk PE36 5JU www.thegintrapinn.co.uk
BRANCASTER
PUB FOOD LOCALLY SOURCED ADNAMS & WOODFORDE’S ALES DOGS WELCOME 57 High St, Wighton, Nr Wells-next-the-Sea, Norfolk NR23 1PF | 01328 807080 | www.carpentersarmsnorfolk.co.uk | info@carpentersarmsnorfolk.co.uk Opening Times: Wednesday to Sunday - Bar open 12noon to 9pm; Lunch between 12noon and 2pm; Dinner between 6pm and 9pm
Your Gluten Freedo m -
R E C I P E S
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GO OE Y CH OC OL AT E & PU MP KIN BR OW NI ES
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TOMATO SOUP Like many, when I plant my tomato plants I think that I’m feeding the 5000 and always end up with so many that I have to be quite inventive with recipes so that I use them all up. Bags of tomatoes get given to friends and family, and I get creative in the kitchen, with chutneys, jams, stews and this, one of my favourite summer soup recipes. It is great as a traditional hot soup, but so fresh that it lends itself to being served cold like Gazpacho INGREDIENTS Drizzle of rapeseed oil; 8 large tomatoes, roughly chopped; 2 cloves of garlic, crushed; 1 vegetable stock cube; 700ml of water; 2 large carrots, finely chopped; 1 large brown onion, finely chopped; 100g of red lentils (dried); ½ cup of chopped fresh basil; ½ cup of fresh chopped oregano - or 1tsp of dried; 2 sticks of celery, chopped; juice of ½ lemon
www.feastnorfolkmagazine.co.uk
METHOD In a large pan heat a drizzle of rapeseed oil, and gently cook the onions and garlic until they soften. Add the carrots, celery and cook for a further 5 minutes. If the pan becomes dry, add a little of your water - about a tablespoon at a time - so they do not stick. Add the tomatoes and herbs and cook for two minutes then add the water, lentils and stock cube. Bring to the boil and simmer for 20 minutes until the lentils are soft. Add the lemon juice stir and taste - at this point, if you wish, add salt and pepper to taste. I like my soup smooth so, using a stick blender, I blend. But if you prefer it chunky, miss out this step. Either serve hot, topped with a few dried crushed chilli flakes, or chill and serve cold with a garnish of basil and chopped cucumber
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INGREDIENTS 400g tin of aduki beans, drained; 75ml of rapeseed oil; 170g of coconut sugar (if you do not have any you can use unrefined soft brown sugar); 60g of raw cacao powder (this is great and full of antioxidants however you can use cocoa powder, just check it's gluten free and doesn’t contain milk powder); 55g of ground almonds; 6tbsp of ground flax seeds; 9tbsp of warm water; 1tsp of baking powder; 1tsp of vanilla extract; 2tbsp of pumpkin seed butter (if preferred you can use cashew butter or peanut butter) METHOD Preheat the oven 180°C/gas mark 4. Line a square dish or baking tray with baking parchment. In a small bowl mix the ground flax seeds and water and leave to one side to thicken. In a food processor blend the aduki beans and oil to make a smooth paste - a few lumps are okay but you want to break up the beans until smooth. Add the other ingredients, apart from the pumpkin seed butter and flax mix. Blend to combine then add the flax mix and blend again. Transfer mix to your prepared baking dish and smooth out with a spatula. Drizzle the pumpkin seed butter over the top and, with a cocktail stick, swirl to make a pattern. Bake in the oven for 50-55 minutes. After 40 minutes, place some foil loosely on the top so not to burn. Allow to cool then cut into squares
cuts into 16 small brown ies
SERVES
These flour free brownies are sure to be a hit, and have an unlikely ingredient which gives a wonderful texture. They are great for picnics and are also delicious served warm, with a dollop of your favourite ice-cream
MY LIfe ON A
pLaTe
HE’S ONLY BEEN IN THE JOB SIX MONTHS BUT THE HEAD CHEF AT THE CROWN AT WOODBRIDGE, DARRAN HAZELTON HAS PLANS APLENTY! Who are you and where do you work? My name is Darran Hazelton, I'm 39 years old soon to be 40, and I live in Woodbridge with my fiancée and our two Sphynx cats. I work as the head chef at The Crown at Woodbridge, a member of the TA Hotel Collection. How long have you been there? I started in November 2016, just before the Christmas period, so it was a very busy and tricky start, but I survived and am now building the team and The Crown’s reputation for good, honest food. Where were you before? I’ve been working in kitchens since the age of 18. I spent six great years in Leeds, working for Michelin-star chef Jeff Baker, working up to be his souschef. I’m very proud that, as a member of Jeff’s team, I had chance to cook for The Queen and other dignitaries at Harewood House. In London I worked with Tom Aikens on his return from Australia; this was a real high energy tough kitchen as he is such a perfectionist and
has outstanding talents. I also helped set up and open Bruno Loubet’s Bistro in the Zetter Hotel. I then went on to my first head chef position at the Fine Dining Room at the prestigious Hurlingham private members club on the banks of the Thames. My last assignment was travelling the world with P&O Cruises, working on board their ships; this included the Britannia, which is the newest in their fleet with just under 4000 passengers, so we were always busy. However, I’m happy to be back on dry land again where there is a wider variety of fresh ingredients available. Where did you train? I trained at Croydon College, where I grew up, and qualified with a BTEC National in hotel and catering.I did my commis chef apprenticeship at Hartwell House, an AA four red star country house hotel in Aylesbury.
Who has inspired you? I was inspired at a young age by my family as cooking was an important part of our family life; my mother is a chef and I used to cook at my grandparents’ house. What is your favourite ingredient? It varies with the seasons. I love English asparagus, just for the short six to eight weeks that it’s here. It is so versatile, from a simple starter with hollandaise to a more interesting main course, it’s a show stopper and now I’m in Suffolk it grows on the banks of the rivers Deben and Alde. I also love fresh peas and broad beans in the summer months for their unique sweet flavours, which go so well with new season’s lamb or spring chicken, and morel mushrooms. I really like, and have some fun with, all the new Heritage tomatoes that are readily available in the summer months with so many different varieties and colours. From September onwards, I enjoy the game season but I prefer to wait until September as I think the first weeks of grouse are slightly lacking flavour - but that’s just my opinion. Got a favourite gadget? It’s on my wish list, a Pacojet fancy icecream machine. I’ve used them in some of the kitchens I have worked in and they are really great as you can make all types of ice-cream in a few minutes. It would allow me to play with more flavours and textures on every plate. I have a water bath and vac pack machine so I’m very happy, cooking sous vide is still a modern method, but is becoming more common in kitchens and homes as it’s a great technique, intensifies flavours and gives you so much control.
VISIT
www.thecrownwoodbridge.co.uk
What is your signature dish? For June I have created a menu which celebrates local, seasonal products called the Suffolk Day Menu. As I love asparagus, my signature dish is butter poached Sutton Hoo chicken with Suffolk asparagus, rapeseed and wholegrain mustard dressing and locally foraged edible flowers. The asparagus is grown on local river banks, Sutton Hoo chickens are famous in Woodbridge for being slow reared, which helps create their unique flavour and rapeseed oil is synonymous with Suffolk. What do you like doing when you're not cooking? Whatever my fiancée tells me to do! No seriously, we are busy with preparations for our wedding this month. We are both new to Suffolk so we spend our spare time going out exploring and seeing what the county has to offer from historic buildings to market towns. We want to visit each town in the country and we cross them off on a big map in our living room when we go there. What would you be doing if you were not a chef? From an early age I only ever wanted to be a chef as I can’t imagine my life without cooking. But I’m probably like most men in that as a boy I always wanted to be a footballer or cricket player but wasn’t that good.
RECIPE OVERLEAF
What's your foodie prediction for the coming months? I would say tapas or sharing plates are becoming more the norm. It’s called tapas only in name so that people understand what’s involved and doesn’t mean the traditional Spanish cuisine. The idea of people having a few selected small plates or sharing platters is really taking off here at The Crown, and we expect this to grow during the summer, particularly for guests dining outside on our new terrace.
DARRAN HAZELTON
To book an overnight stay call 01394 384242
strattons hotel
THE WELLS CRAB HOUSE SEAFOOD RESTAURANT
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
38-40 Freeman street WELLS-NEXT-THE-SEA CALL US ON 01328 710456 WWW.WELLSCRABHOUSE.CO.UK
Find u Hoveton sneinar Wroxham
A Taste of The Kitchen Garden
Barn & Yard Wood Fired Grill & Live Music
Sample the finest locally sourced produce transformed into unique dishes by our Michelin trained chef Alex 7 course menu costs £40 including cocktail on arrival
Enjoy a night of ‘al fresco’ entertainment served up with wood fired meat/fish/vegetables and vibrant salads Tickets cost £25 and include a free alcoholic drink on arrival
FIRST THURSDAY OF EVERY MONTH STARTING JUNE 1ST AT 6.30PM
EVERY FRIDAY STARTING JUNE 9TH FROM 7PM
GARDEN KITCHEN CAFÉ IS ALSO OPEN FROM 9.30AM - 4PM (EVERY DAY EXCEPT SATURDAYS) BOOK AT WWW.GARDENKITCHENCATERING.CO.UK OR RING 01603 784500
gardenkitchencafe
T he Crown at Woodbridge
The Suffolk Day menu runs alongside the a la carte menu for a week from June 18, which takes in Suffolk Day on June 21. The Crown boasts a fabulous new terrace and also has 10 ensuite bedrooms
R E C I P E B Y D A R R A N H A Z E LT O N
BUTTER POACHED SUFFOLK CHICKEN, SUFFOLK ASPARAGUS WITH RAPESEED &WHOLEGRAIN MUSTARD DRESSING, HEN’S EGG AND EDIBLE FLOWERS INGREDIENTS
4 corn fed chicken breasts; 2 sprigs of thyme, chopped; 1 lemon, zest and juice; 1 clove of garlic, crushed; 2tbsp of rapeseed oil; black pepper and sea salt; 1 medium bunch of asparagus or 12 spears; 6 medium sized hens' eggs; 2tsp of mayonnaise; 1tsp of wholegrain mustard; 1tsp of chives, chopped; 1tsp of tarragon, chopped; 1tsp of gherkins, chopped; 150g of plain flour; 1 egg, beaten; 150g of breadcrumbs; ice; butter; oil for deep frying; 100150ml of chicken stock (optional); edible flowers; 1 bunch of fresh pea shoots; 200g of washed baby spinach
www.feastnorfolkmagazine.co.uk
METHOD Prepare a marinade combining the thyme, lemon zest and garlic with rapeseed oil and season. Marinate the chicken breasts for a minimum of a few hours or leave in the fridge overnight. Trim the asparagus and cut off the woody ends. Bring a pan of salted water to the boil and rapidly cook the asparagus for 2-3 minutes. Remove and place in iced water to stop it cooking. Once cooled, remove from the water and store in the fridge ready to reheat when assembling the dish. Poach the six eggs - keep them soft in middle; should take around 3-4 minutes, place the eggs straight into ice to stop from cooking, pick out the four nicest looking eggs and keep to one side. To make the rapeseed dressing; chop the two remaining eggs and mix with a teaspoon of mustard, tarragon, chives and gherkins, and add two spoons of mayonnaise. Then, stir in some rapeseed oil to make a dressing consistency, check the seasoning and if, needs add squeeze of fresh lemon juice. Store in the fridge until needed. On three plates put the seasoned flour,
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beaten egg and breadcrumbs. Coat the four saved poached eggs first into the flour, then egg then into the breadcrumbs and keep. Cook the chicken supremes in a frying pan on medium heat skin side down for 3-4 minutes until the skin is crispy golden then flip over and add a couple of knobs of butter and some water or chicken stock, just enough to about half way up the breasts. Gently poach continuing to add water/stock until cooked through and keep warm in the pan. Place the breaded eggs into a preheated deep fat fryer for 2 minutes or until golden brown, remove and place on absorbent paper and season. In another pan quickly wilt the baby spinach in a little butter and season, place on the tray with breaded eggs and keep warm. In the same pan gently reheat the asparagus using some of the poaching stock from the chickens to make a glaze and add flavour. To serve, spread a large spoon of the mustard rapeseed dressing on each plate. Add the asparagus, a neat pile of spinach, chicken breast and put the deep fried egg on the spinach. Finish the dish by placing some of the edible flowers and pea shoots around the plate to make it colourful and drizzle a little rapeseed oil.
PHILIP MILNER
PICTURE BY
LUCY YATES
MY LIfe ON A
pLaTe PICTURES BY
DAVID BRADLEY
Philip Milner is celebrating his first year at Shuck’s, a restaurant in a yurt in Thornham, in North Norfolk - and planning his first music festival, too Who are you and where do you work? My name is Philip Milner and I run Shuck's restaurant at the yurt in Drove Orchards, Thornham, with my wife Beth.
Where did you train? I got a taste for catering at my parents' seaside hotel in Hunstanton and then trained at King's Lynn College (now the College of West Anglia). I've recently been back there to judge the students in cooking competitions which still feels strange after all these years! Who has inspired you? Back in the day, I loved Gary Rhodes’ old-school style and admired the passion of Marco Pierre White for being the youngest chef to ever get three Michelin stars. My other influences from that era were Pierre Koffmann and Raymond Blanc. I admire Sat Bains too, and having just eaten there in Nottingham, it was mind-blowing. www.feastnorfolkmagazine.co.uk
INGREDIENTS 5 asparagus spears; 1 small sourdough loaf, sliced; 100g of St George’s mushrooms (locally foraged); 1 free range duck egg; 50g of fresh peas; 50g of fresh broad beans; a good handful of wild garlic, chopped; 1 vegetable stock cube; 25ml of white wine; 50g of butter, cubed; ½ lemon, juiced METHOD Cook the asparagus in salted boiling water for 1-2 minutes. Then place in ice water. Do the same for the peas and beans and pat dry. Heat a grill pan until red hot, add a touch of olive oil and blacken the asparagus. Toast the sourdough slices. Sauté the mushrooms in oil for 3-5 minutes. Poach the egg until soft and then pane – in flour, egg wash and panko breadcrumbs. Deep fry the egg on 180°C for 2 minutes until golden and crispy. For the emulsion, add the wine and stock cube to a heavy bottom pan, reduce by half, add the butter and keep whisking. Add the lemon juice and chopped wild garlic. Assemble the asparagus on top of the mushrooms on the sourdough and drizzle over the emulsion, serve with the egg
www.shucksattheyurt.co.uk
Where were you before? I was Executive Head Chef at the Orange Tree in Thornham for 11 years. Before that I was Head Chef at the Rose and Crown in Snettisham and have worked along the North Norfolk coast for 20 years.
VISIT
How long have you been there? We opened the doors to Shuck's at the end of April 2016, so have just celebrated our first birthday!
R E C I P E Thornham Charred Asparagus on Sourdough, Sautéed St George’s Mushrooms, Crispy Fried Free Range Duck Egg, Peas & Broad Beans & Wild Garlic Emulsion
What is your favourite ingredient? I have too many to mention! I've developed my own 'secret recipe' Naga curry paste that I hope to launch soon which is used to spice up my dishes. I also love all the available ingredients on our doorstep, especially wild garlic and marsh herbs and particularly the unusual products we're discovering on Drove Orchards’ doorstep kitchen garden like jostaberries. Got a favourite gadget? A Thermomix has got to feature. We got one for Shuck's and it's awesome. It is quick and functional without losing the need for the skills of the chef. I've also got to say my handmade smoker for giving meats and fish a special twist. What is your signature dish? Curries are my thing! But that's any time of the year! At the moment our Seafood Vongole is really popular with fresh seasonal local seafood and foraged wild garlic, and the bonus is that for every dish sold we donate money to the local Hunstanton RNLI, one of Shuck's chosen charities of the year.
serves one
June Specials
SPECIAL FATHERS DAY ROAST Free pint for Father! Sunday 18th June NATIONAL CREAM TEA DAY Friday 30th June For more info, visit our Facebook page
CONTEMPORARY
BISTRO
14TH JUNE 2017
WINE PAIRING DINNER
5 Course Dinner with Wine - £45 per head PRE-BOOKED TABLES ONLY, LIMITED SEATS
Visit our 17th Century restaurant & garden All our dishes are home cooked, using fresh local produce | Families welcome
Netherton House, The Street, Long Stratton, Norwich NR15 2XG | 01508 531500 enquiries@nethertonhouse.co.uk www.facebook.com/nethertonhouserestaurant
OUR OPENING TIMES Monday-Thursday 12pm-3pm, 6pm-11pm, Friday- Saturday 12pm-Midnight, Sunday 12pm-10pm
Farmyard Restaurant, 23 St Benedicts Street, Norwich, NR2 4PF 01603 733 188 info@farmyardrestaurant.com OPEN: Tues-Thur 12pm-3pm, 6pm-9pm - Fri & Sat 12pm-3pm, 6pm-10pm
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 See us featured in the Norfolk Table Cookbook
BOOK TODAY
Lunch orders will be taken from 12-2pm except Sundays 12.30-2.30pm. Dinner from 6.30 to 8.30pm except Sundays and Mondays 6.30-8pm For further information or to make a booking call us on 01263 768909 or email info@saracenshead-norfolk.co.uk
TAKE AWAY CRABS & LOBSTERS AVAILABLE FROM 10AM OPENING TIMES: SUN-THURS 10-5pm; FRI-SAT 10-8pm SERVING FOOD FROM 12 with Surf and Turf on Friday and Saturday CALL US: 01263 837359 OR 07999 959760 CROMER ROAD, WEST RUNTON, NORFOLK, NR27 9QA
www.rockybottoms.co.uk
www.saracenshead-norfolk.co.uk
S huck's
What do you like doing when you're not cooking? I like to spend time with my young family. A chef's life is tough and hours are hard, but spending time with my family is my happy escape. I've a football mad son and, as well as our 'kitchen penalty shoot out', I also need to up my game on Fifa! Eating out and letting someone else do the hard work is great and there's lots of wonderful eateries in this area. I also love nothing better than a great beach walk to clear the mind and relax. I love where I live. Where do you like to eat out in the region? I think we're spoilt with some amazing restaurants where I know the kitchens are passionate about the dishes. Many offer great local produce and take extra effort to create outstanding dishes to represent what they're all about. Plus, as an added bonus, they all have either outstanding history on their doorstep or the most awesome views. I’d list Market Bistro in King's Lynn, The Duck Inn at Stanhoe, Titchwell Manor; The Hero at Burnham Overy and The White Horse at Brancaster Staithe. What would you be doing if you were not a chef? I always wanted to be an actor! When I was growing up I was obsessed with movies and always imagined myself in one. Maybe one day I will combine my love of food with my childhood dreams! What are your foodie predictions for the coming months? Local produce, making your dishes from scratch and being health conscious. People want fresh and home-made, are thinking more about local provenance, about no added rubbish or processed stuff and looking after themselves. They are thinking a lot more about 'you are what you eat'. Here at Shuck's we want you to eat, drink and be happy. Shuck’s is staging its first ever mini festival, Shuck Fest, on June 10 and 11, with live music from 12-8pm on both days. The family-friendly event, which is free to attend, will have food from Shuck’s plus a barbecue, gins, beers and Pimms
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Cath Kidston -
C O O K B O O K
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PHOTOGRAPHY DAN JONES
Who among us can resist cake? A new Cath Kidston cook book has 50 delicious recipes which look as good as they taste! THINK GLORIOUS MEMORIES of vintage England, nostalgic prints and quirky patterns.and you have Cath Kidston on a plate! She trained as an interior designer with society decorator Nicky Haslam. Then in 1993, whilst ironing, she was less than inspired by her grey ironing board cover and thought she could produce something a bit more exciting! She has since cheered up everyone’s day by creating her own brightly coloured patterns and applying them to modern, practical products. We all know her polka dot prints and heritage rose patterns so well.
MUG CAKES, CUPCAKES & MORE! F R O M C AT H K I D S TO N (Quadrille £15)
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Her first shop, in London, followed that very year and she is now, quite simply, a global concern. There are countless stores all over the world, the Royals are fans, and most of us have a purse, a tablecloth or even a t-towel, and her range for little ones is delightful. Cath stood aside as the majority shareholder in 2010 but is still the creative director, and the company - which has a store in Norwich - is constantly expanding what it offers. Now there’s this lovely the little gem of a cookbook, packed with 50 recipes for all different types of cakes. Naturally, it is beautifully styled and uses Cath Kidston products to show off the bakes, including the intriguing mug cakes!
makes 16–20 squares
SALTED CARAMEL BILLIONAIRE’S SHORTCAKE INGREDIENTS For the bottom layer 300g of digestive biscuits; 125g of salted butter, melted Caramel layer 100g of salted butter, plus extra for greasing; 1 x 397g (14oz) can of condensed milk; 75g of light muscovado sugar; 75g of golden syrup; 1 vanilla pod, seeds scraped; a pinch of sea salt For the top layer 150g of good-quality dark chocolate (70 per cent cocoa solids), broken into squares; 50g of white chocolate, broken into squares; edible gold or silver stars
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METHOD Lightly grease a 20cm square baking tray and line it with baking paper. To make the bottom layer, place the digestives in a blender and blitz until they form crumbs. Pour in the melted butter and blitz until combined. Tip the biscuit mixture into the prepared tin and press down with a potato masher or flatbottomed glass to make an even layer. Place in the fridge and chill while you prepare the caramel. Pour all the caramel ingredients into a saucepan, place over a low heat and stir constantly until melted. Keep a close eye on the mixture, keeping the heat low, and stir continuously as it can catch on the bottom of the pan. Bring to a simmer and bubble for 10 minutes, or until the mixture starts to thicken and deepens to a darker caramel colour. Discard the vanilla pod. Pour the caramel over the biscuit base and leave to chill for at least 2 hours, until set. For the top layer, place the dark chocolate in a microwaveable bowl and melt in 30-second bursts in the microwave, stirring between each burst. Repeat with the white chocolate in a separate bowl. Pour the dark chocolate over the whole of the cake, then place dollops of the white chocolate on top. Then, using a toothpick, swirl the top to create a marbled effect. Sprinkle with gold or silver stars, cover and chill in the fridge for 1 hour, or until totally set. Cut into squares to serve
TURN OVER FOR MORE RECIPES!
Cath Kidston -
Makes Twelve
STRAWBERRY CHEESECAKE CUPCAKES INGREDIENTS For the cakes 125g of unsalted butter, softened; 125g of golden caster sugar; 2 large eggs; 125g of self-raising flour; 1tsp baking powder; ½ orange, finely grated zest; 2tbsp of milk; 100g of strawberries, hulled and chopped into small pieces To decorate 50g of unsalted butter, softened; 150g of cream cheese, at room temperature; 4tbsp of icing sugar; 1 vanilla pod (bean), seeds scraped out; ½ ginger biscuit, crushed into crumbs; 12 strawberries, halved or sliced
METHOD Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cupcake cases. To make the cakes, place the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Sift over the flour and baking powder. Fold in with a metal spoon. Add the orange zest, milk and strawberries and fold together. Divide the mixture evenly between the paper cases and smooth the tops with the back of a spoon. Bake for 18 minutes, or until well risen and slightly springy to the touch. Remove the cakes from the tin and transfer to a wire rack to cool. To make the icing, beat together the butter, cream cheese, icing sugar and vanilla seeds until smooth. When the cupcakes are cool, use a palette knife to spread the icing onto each cake. Scatter with the biscuit crumbs, arrange a strawberry on top of each and serve immediately.
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VARIATION To keep the rhubarb fresh, store the stalks in the fridge with the leaves intact. This will prevent it from wilting and help it to stay fresh for longer
RHUBARB CRUMBLE AND CUSTARD MUG CAKE INGREDIENTS For the topping 2tsp of rolled oats; 2tsp of unsalted butter; 3tsp of plain flour; 2tsp of caster sugar For the rhubarb 1 tsp of unsalted butter, plus extra for greasing; 100g of rhubarb, chopped into 2cm pieces; 1tbsp of caster sugar; 1tsp of the juice and finely grated zest of ½ clementine For the cake 30g of unsalted butter, softened; 1 medium free-range egg; 1tbsp of milk; ½ tsp of vanilla extract; 3tbsp of golden caster (superfine) sugar; 4tbsp of self-raising flour; warm custard, to serve
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METHOD Preheat the oven to 180°C. Start by making the topping. Rub together all the topping ingredients with your fingertips until the mixture forms little clumps. Tip the crumble onto a small, shallow baking tray and bake for 4–5 minutes, or until golden and crisp. Keep an eye on it though, and make sure you shake the tray occasionally to ensure the crumble cooks evenly. Set aside. Lightly grease a 350ml mug and set aside. Place the butter, rhubarb, sugar and clementine juice and zest into a separate mug and cook for 2 minutes 20 seconds at 600W, 2 minutes at 800W or 1 minute 40 seconds at 1000W (or until tender). Drain the excess liquid and tip into the greased mug. Reserve a spoonful of rhubarb to spoon on top of the cooked cake before serving. Wash out the mug the rhubarb was cooked in. To make the cake, add the butter to the cleaned mug and microwave for 10–20 seconds, or until melted. Add the egg, milk and vanilla extract and beat with a fork until combined. Add the sugar and flour and beat together. Pour the cake mixture over the rhubarb. Cook in the microwave for 2 minutes 20 seconds at 600W, 2 minutes at 800W or 1 minute 40 seconds at 1000W. Place the reserved spoonful of rhubarb on top of the cake. Scatter over the crumble topping and serve hot with warm custard
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ES
books
Between The Covers A Norfolk cookbook tops the list of new releases this month, along with one by super coach Joe Wicks
THE NORFOLK COOK BOOK
by Kate Reeves-Brown ÂŁ14.95 Celebrating a thriving county of great local food, eateries and restaurants with a foreword by Michelin star chef Galton Blackiston, The Norfolk Cook Book features more than 50 recipes, as well as being a guide to promote the best food destinations to visit around the county. There are stories behind local foodie businesses and exclusive recipes from familiar faces such as Great British Menu winner Richard Bainbridge and The Great British Bake Off contestant Kate Barmby. Culinary delights on our doorstep.
ELLY PEAR'S LET'S EAT!
by Elly Curshen ÂŁ20
For those who like to follow a pescatarian diet (meat free but some fish) this is the book for you. Elly Pear has 90 recipes centred around vegetables, grains, pulses and dairy. Designed to work well for different occasions, recipes are simple yet special, with valuable advice on good meal management for planning ahead particularly on batch cooking and freezeable dishes with four handy ways to use defrosted portions. Practical and tasty.
COOKING FOR FAMILY AND FRIENDS: 100 LEAN RECIPES TO ENJOY TOGETHER
by Joe Wicks £20
How do you balance being healthy with cooking for a crowd? Lean in 15 author Joe Wicks, aka The Body Coach, has the answer in 100 recipes with impressive healthy meal ideas for fun get-togethers. There is a well rounded selection of tasty and nutritious dishes with easy favourites and crowd-pleasers, such as Roast Chicken with Celeriac Mash and Bacon Greens, BBQ Ribs with Dirty Corn, and Tandoori Chicken Thighs with Chapattis. Flavoursome fuel for your workout.
I QUIT SUGAR: KIDS' COOKBOOK
by Sarah Wilson
HIBISCUS
by Lopè Ariyo £18.99
£9.99
Sarah Wilson has the perfect book for any parents wanting to ease their kids off sugar. After showing us how you can quit sugar in eight weeks, the I Quit Sugar team offers a helping hand to parents wanting to steer their children away from the sweet stuff. Recipes for nutritious meals contain no or very low sugar and do not compromise on taste. The book fits in with eating habits, and has chapters for breakfast, party times, finger foods for out and about, lunch box ideas and tuck shop tacklers. Sneaky (but delicious!) ways to get your kids eating nutritious foods without the fuss.
Lopè creates fresh, fussfree meals full of Nigerian flavour. Her West Africaninspired cooking methods transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding alternatives to everyday staples (Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg), Lopè will help you discover all that modern Nigerian food has to offer.
On June 15, from 6.30p m, Jarro ld’s plays host to a fascin ating evenin g with Marti n Kemp , acclai med art histor ian and world renow ned autho rity on Leona rdo da Vinci , as he launch es his new book on that most famou s painti ng of all, the Mona Lisa. Ticke ts are on sale at £7, more details on www. jarro ld.co.u k www.feastnorfolkmagazine.co.uk
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MARVELLOUS HERE COMES THE SUN WHICH MEANS ONE THING - IT’S TIME TO GET OUT THE BARBECUE
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OSH SAUSAGES, tender pork ribs, gourmet burgers, chicken kebabs the list of options for your barbecue is endless. Add one or two of those essential sides, say a rainbow slaw, corn dripping with butter, jacket potatoes, a cous cous, feta and mint salad, and surely your mouth is watering? Be sure to visit your local butcher for some ideas on what to try on the grill.
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Here’s an exclusiv e sauce recipe from Cromer -based butcher Icarus Hines which will
jazz up any barbec ue dish:
INGREDIENTS 1tbsp of plum jam; 1tbsp of honey; 1tbsp of soy sauce; 1tsp of Worcestershire Sauce; 1tsp of tomato ketchup; 1tsp of English mustard; 1tsp of balsamic vinegar; 1tsp of grated fresh ginger; a squeeze of lemon juice; a pinch of chilli powder METHOD Mix them all together and simply enjoy!
Bbq TIPS
01. To avoid losing juices during turning, always flip your meat using tongs or a spatula, rather than a fork. 02. Try to limit the flips. Ideally, you should flip each item once during the grilling process. 03. Whatever you do, don’t pres s down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone, they’re gone! 04. For great smoky flavour, soak some wood chips (hickory, oak, or other hardwoods) in water for a while, then throw them onto your charcoal and cover the grill.
CATERING DIVISION Wood view Farm, Church Lane, Wicklewood, NR18 9QH, 01953 602470
www.thepaddocksbutchery.co.uk
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B B Q PA
6 Chicken K C K ebabs 10 Pork 6 Beef SteSaausages k Burgers ONLY
Pork Chops onlySUMMER! HERE COMES BBQ, SPARE RIBS, BURGERS, £5.95kg Proudly KEBABS, STEAKS, SAUSAGES Norfolk
Free local delivery available
11 MARKET PLACE
All our prod uce is sourced locally
See us at the Royal Norfolk Show ‘Art of Butchery’ demos on 11, Market Place, Aylsham | 01263 732280 Thursday 29th June 01263 732280
AYLSHAM
EE
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
f our prod is sourced lo uce cally
FR
We only stock the best beef, lamb, pork and poultry available
PROUDLY NORFOLK All o
LO O CA RD L ER DE S LIV O E VE RY R O £4 N 0
fresh meat & poultry
Coxfords Coxfords Butchers Butchers
£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
BUTCHERS • DELI • TAKEAWAY • HIGH WELFARE, FREE RANGE MEATS FROM LOCAL FARMS • • NORFOLK FOOD AND DRINK CHAMPIONS •
www.archersbutchers.com 177-179 Plumstead Road, Norwich
Tel 01603 434253
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IT’S TIME TO FIRE UP THE BARBIE - BUT YOU’LL NEED THE RIGHT GEAR. HERE’S OUR ROUND UP OF WHAT YOU’LL REQUIRE FOR THE PERFECT OUTDOOR (OR INDOOR) EXPERIENCE!
05.
06.
Where to buy
01. 70cm Kadai Fire Bowl. £225, Bakers and Larners, Holt, www.bakersandlarners.co.uk 02. Joseph Joseph tongs, £13, Jarrold’s, www.jarrold.co.uk 03. Tefal OptiGrill, £159, Hughes, www.hughes.co.uk 04. Portable BBQ Grill Briefcase, £67.72, Kikkerland, www.kikkerlandeu.com 05. Bose Soundlink Mini II, £149.99, Hughes, www.hughes.co.uk 06. Everdure by Heston Blumenthal Fusion barbecue, £899, John Lewis, www.johnlewis.com
hughes.co.uk
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C O L U M N
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FESTIVAL TIME
CHRIS SOLT
Lovewell Blake Chris Solt, food and drink partner at Lovewell Blake, urges foodies and producers to use the forthcoming Norwich Food and Drink Festival to start ongoing relationships with each other
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do and love to engage with consumers, bringing to life the story of their product, giving it a human face, enthusing about and sharing that passion. The Norwich Food and Drink Festival experience is all about engaging with producers, and that will hopefully lead to extending that enjoyment beyond the day itself by becoming longer-term customers – and in many cases friends – with the individual people behind the best food that is on offer locally. For many, the closest relationship they have as consumers with the world of food is with whichever supermarket they frequent most often. That’s a shame; building relationships with our local artisan producers is much more satisfying, and ultimately will play a vital role in maintaining the vibrancy of the food and drink sector in our county.
VISI
WE ARE NOW well into Food Festival season and one of Norfolk’s most important such events happens this month: the Norwich Food and Drink Festival. Taking place on Fathers’ Day, June 18, the Norwich Festival is bigger than ever this year, with the traditional Battle of the Bangers showcasing some of our county’s best butchers, and a full programme of cookery demonstrations on stage in the Forum. The Producers’ Street Market on Bethel Street, which we at Lovewell Blake are proud to be sponsoring, is also bigger than ever. More than 40 artisan food and drink producers will be exhibiting their wares, many of them members of the Proudly Norfolk initiative which we are also delighted to support. It’s going to be a great day out, an opportunity to taste some of the best food and drink that Norfolk is producing and to take some of that home to cook with and enjoy. But I’m hoping that those attending the festival – and indeed those producers who are exhibiting – will be viewing the one day event as something more than a one-off celebration. Many food lovers come to festivals not just to have a taste, but because it gives them the opportunity to talk directly with the people who put the passion into artisan food and drink. In many cases it is the closest consumers will get to discovering where what they eat comes from, a chance to make that allimportant link between ‘farm and fork’. For those of us who care about what we put on our plate, this is important. While some producers sell their products through supermarkets, the majority do not; events like the Norwich Food and Drink Festival are their best chance of showcasing what they do. Many rely on producers’ markets like this, along with the excellent network of small independent retailers we have in Norfolk, to reach customers. I hope that everybody who attends the festival views the day as an opportunity to start ongoing relationships with our local producers. If you like what you taste, don’t just buy a jar of chutney, a pack of cheese, or whatever; get talking to the producer, find out where you can buy their produce on an ongoing basis, start a conversation with them. You will find that almost all the producers present will respond positively to this. Invariably, they have a passion for what they
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White House Farm C O L U M N
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BaNg ON!
White House Farm is gearing up to take part in the annual Battle of the Bangers contest in Norwich this month, as Charlotte Gurney reports hand (as you can watch in the video on our website). That means, hand on heart, no nonsense, no whizzy machines, just good old fashioned butchery as it should be. Believe it or not, we're one of the last to prepare sausages in such a laborious way but this is the joy and advantage of being a relatively small enterprise. We employ one star, our lead butcher by the name of Stevie Wonder, who has years of experience both on the high street and in farm shops, most recently at Groveland, near Cromer. Put simply: what he doesn't know about butchery isn't worth knowing. He's been with us since we opened the butchery two years ago when, having only ever sold fruit, we saw the opportunity to complement the barbecue season with a delicious range of goodies, all prepped and marinated so all you have to do is fire up your barbie and put the beer on ice! Then, more recently, we took on an apprentice, Jack Attack, to learn the art of butchery from silver haired Steve. Together they make a mean team and have taken the farm from strength to strength, pulling in meat eaters from miles around, some of whom have loyally followed Steve about through his career vowing not to go anywhere else! It's been a great journey and they are a credit to us. But don't take our word for it, come and check it out for yourself outside the Forum in Norwich later this month. Every vote counts, so bring your four legged friend for a mouthful, too.
IT'S THE MONTH all eager butchers in Norfolk have awaited and anticipation has reached fever pitch at White House Farm. Of course, it's Battle of the Bangers on June 18 when the great people of Norwich, naturally all sausage connoisseurs, take to the streets of their city to decide who officially has the best banger in town. With Archers off the hot spot having won in flying style last year, as a recent newbie to this world, we thought we'd take to the stage and will be there, proud as punch, offering up our best sausage for tasting. We will have all sorts of flavours for sale, but the sausage with the secret recipe will be free for tasting all day, and all we ask in return is that you judge ours the best! (Of course, you'll make a fair assessment having tasted each and every one by which time you're sure not to need tea on Sunday evening). So just a little bit about what goes into our sausages before you come and see us at work. If you've already visited the farm off Blue Boar Lane, you'll know we buy all our meat in whole beasties locally and break them down on site, the good old fashioned way, ensuring each sausage is lovingly made and prepared by
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ICH AR LANE, NORW FARM, BLUE BO ICH-PYO.CO.UK WHITE HOUSE RW NO W. W W 57 OR VISIT TEL 01603 4193
The next Farmers’ Market is on June 17, from 9.30am
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HAT IS YOUR FAVOURITE WINE? Twenty-five years ago, if you had been asked that question, your answer would almost certainly have been geographic: Bordeaux, Burgundy, Chianti, or whatever. But nowadays, nine out of ten people would answer the question with a grape variety – and that is perhaps the single biggest change that has happened in the way that we appreciate wine. When the wine scene was dominated by the Old World, what mattered was terroir, that mixture of geography, soil and climate which gives wines their individuality. Grape varieties were not thought worthy of mention; indeed, French wine law forbade mention of the grape variety on the label of Appellation Contrôlée wines. You were just meant to know what the permitted grapes were for each appellation. This was all part of an unspoken wish to keep the plebs out of wine. If you weren’t one of the cognoscenti, you were excluded. Wine was a closed shop, something for the elite, not for the likes of you and me. As with so much change in the wine world, the revolution which democratised wine came from those upstarts in the New World. In the 1980s and 1990s, Australian winemakers in particular smashed through this exclusivity, and they mainly did it by making their labels more accessible and understandable, even to people who didn’t hold a Master of Wine certificate. They recognised that people were more interested in what was in the bottle than in where it came from. And given that the very definition of wine is fermented grape juice, then clearly the variety of grape the wine was made from was the thing to promote.
SWINE 0F
wman Andy Ne y grape wh explores ve become ha varieties ortant so imp
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The strategy worked perfectly. Suddenly we knew – or at least we thought we knew – that if we liked a Chardonnay from South Australia, we were likely to like a Chardonnay from Chile, or California. It is no coincidence that this revolution in wine labelling happened at the same time as an explosion in wine drinking in the UK, with wine eventually overtaking beer as the nation’s alcoholic drink of choice. It has to be said that this concentration on grape varieties was not a universally positive move. Because the marketing bods knew it would be easier to sell just a few varieties, growers were encouraged to grub up minority vines and replace them with the ubiquitous Chardonnay, Merlot, Sauvignon Blanc and Cabernet Sauvignon, and much of the infinite variety which makes wine so interesting started to be lost in the search for easily-sold uniformity.
Andy is h0sting
THE DOZEN GRAPE VARIETIES YOU NEED TO KNOW
White Three varietal wines Andy has enjoyed this month: HENRY’S DRIVE VIGNERONS SHIRAZ, PADTHAWAY, SOUTH AUSTRALIA, 2012 (Co-op, £16.99) An old-school, intense Aussie Shiraz with an explosion of aromas on the nose and flavours on the palate. With notes of coconut, mint and even savoury on the nose, it delivers a complex flavour of blueberry and liquorice. Fabulous.
JACOB’S CREEK RESERVE BAROSSA SHIRAZ, 2015 (Tesco, £7.50) I’ll admit that when I tasted this in the same Australian Shiraz tasting as the Henry’s Drive (above), I was sceptical – Jacob’s Creek has been synonymous with safe, bland wines at the value end of the spectrum. But this was a revelation: chocolate, plum and white pepper on the nose, with a great balance of acidity, tannin and spice on the palate. Tremendous value.
THE ADNAMS SELECTION FIZZ, CHARDONNAY, BRUT (Adnams, £9.99) I’d forgotten just how fun this easydrinking Loire Valley sparkler is. When so many Proseccos at this price disappoint, Adnams Fizz is a much more reliable bet if you’re looking for bubbles on a budget.
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Sauvignon Blanc: grass, gooseberries, bell pepper and, in hotter climes, tropical fruits. Chardonnay: butter, stone fruit, vanilla, and yeast on the nose. Riesling: green apples, mineral, even petrol with some bottle age. Gewurztraminer: lychees, rose petals, peaches and allspice. Pinot Grigio: at its best, aromatic and fruity; at its clichéd worst, insipid. Viognier: apricots, peaches and flower blossom.
a wine tasting which will explore the world of grape varieties this month, in aid of the Norfolk & Norwich Association for the Blind. Called ‘The Great Grape Challenge’, the tasting takes place at St Andrew’s House in Norwich on June 21 from 6pm-9pm. Tickets cost £18, and are available by calling Donna Minto at the NNAB on 01603 629558, or by emailing donnaminto@nnab.org.uk.
Red
Cabernet Sauvignon: blackcurrant, herbs and even tobacco. Merlot: blackberry, plums and herbs. Pinot Noir: cherry, plum, even strawberries, along with a gamey earthiness which is almost savoury. Syrah/Shiraz: black fruit, black pepper, spice and even, bizarrely, roasted meat. Tempranillo: strawberries, spice and leather. Malbec: dark, plummy and spicy.
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Thankfully the pendulum has swung back the other way, and a modicum of balance has been achieved. Wine drinkers have realised that while grape variety is important, it is only one of the factors that make a wine unique; others, such as climate, soil, and how the wine is actually made, play an equal part. There are well over 10,000 grape varieties, and of those, more than 1300 are used to make wine commercially around the world. Many of these are marginal and restricted to very small geographies, but nevertheless, it is perfectly possible to find wines of all styles which are not made from the major international varieties. I would urge you to seek out wines made from traditional grape varieties, because only by doing this will we keep that diversity alive.
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C O SO M O ING N
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Food & Wi ne Pairing S T E V E
H E A R N D E N
WINE TIPS
This month our wine expert Steve Hearnden tells us what to drink with asparagus and with gammon steak I AM THOROUGHLY enjoying the asparagus season and love to merely poach it a while and then dunk the spears into hot melted butter. My choice for wine, and a good one I might add, is Broc de la Bouysse rosé. Nicely chilled and straight from the fridge, this strawberry pink wine fits the bill perfectly. Fruity aromas of strawberry and raspberry, with a little spice, were all slow to emerge but they did just in time. I thought at this point that it might be too light and sweet but no, the fresh acidity took over – however it did leave a little strawberry on the aftertaste. Madame Martine Pages is a brilliant winemaker and blends the juice from the Carignan, Mouvedre, Cinsault and Grenache grapes to perfection. The skins are left in contact with the juice for less than 24 hours which gives the soft pink colour. The wine is not available in bottle – but I do have five litre boxes available which are perfect for summer barbecues, or like me, just to be kept in the fridge to drink yourself. It might seem a lot at £40 the box (especially in one go!) but at £8 a litre for such a quality wine it is a bargain. It can last you two to three weeks if kept in the fridge.
HAVING GONE 'locally loopy' on my asparagus, my main course of gammon steak and vegetables is truly international. Gammon steak can have various sauces to go with it but mine is plain grilled and so I chose a red wine, Corbieres de la Bouysse, sticking with Martine Pages’ superbly blended wines. It has the same grapes as before but this time the skins were left in with the juice for a few days rather than hours. There’s a deep red colour from the skins, with a hint of purple, due to the wines' very young age. And it has positively earthy and fruity aromas with a hint of vanilla and almond. This wine is 13.5 per cent and so fairly strong, as is its taste. Tannins are evident but fruit comes through on the aftertaste. There’s a fairly long lasting taste which only adds to its complexity. The Corbieres area is fairly hilly and so, with many different soils and microclimates, the wines from neighbouring Domaines are often very different. The four grapes of Grenache, Carrignan, Mouvedre and Cinsault can produce slightly different characteristics depending on their real location and the winemaker’s skills. This red is very drinkable after a couple of weeks, although it does throw a little sediment towards the end.
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
BEN WITCHELL
THe
Innovative new Norfolk wine producer, Flint Vineyard, has just released its debut vintage and is now open for guided tours and tastings. Emma Outten gets an early taste
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ITH FLINT VINEYARD’S debut vintage wine only bottled the week before, I was in for a very early taste test. I’d headed to South Norfolk and to a vineyard named after the stony ground upon which it rests, in the Waveney Valley. I’d first visited in April 2016, just after 12,500 new vines had been planted, and it was good to be back to see how owners Ben and Hannah Witchell had been getting on in the past year. And with four newly released wines on the table of the farmhouse kitchen, I’d say they’ve got on rather well. In that time they’ve installed a state-of-the-art winery, produced their first vintage and transformed traditional brick barns into an atmospheric tasting room. The couple decided to pursue their love of wine in 2007 by quitting their jobs and travelling to some of the most famous winemaking regions in the world. They moved to Norfolk two years ago, setting up home with their two young daughters. And since last October Ben has set in motion his objective of producing outstanding English wines of worldclass quality.
The first two wines - an aromatic and complex Bacchus (which also happens to be the latest addition to the Adnams wine range) and a Pinot Blanc fermented partially in oak barrels – were released last month. The mobile bottling line had only arrived the week before, but that didn’t stop us from tasting the Bacchus, which is layered with notes of tropical fruits and lime. If you like Sauvignon Blanc (as I do), then you’re going to love this, as Hannah says: ‘If you’re trying to introduce people to English still wines, Bacchus is the one to go for because people are already very fond of Sauvignon Blanc and it can be very similar in style.’ We then tried the Pinot Blanc with its flavours of ripe apple and lemon peel. For my money, both would be perfect for sipping over the summer, over a light lunch. The other two wines on the table, a Venn Bacchus and Venn Pinot Blanc, were limited release members' club wines, and so were off limits - more’s the pity! The Venn Club is named after the Venn diagram-style logo on the bottles, symbolising the marriage of science and tradition, a combination personified by winemaker Ben who
trained in the science of winemaking at Plumpton College in Sussex and went on to make wine in classic wine regions such as Beaujolais. ‘The bit in the middle is where the magic happens,’ says Hannah. If you want to see where the magic happens for yourself, there are two-hour Vineyard and Winery tours, where you will be guided by the Witchells. It involves a visit to the vineyards with views over Earsham and Bungay, a detailed explanation of the winemaking process and equipment and a tutored tasting of Flint Vineyard’s 2016 vintage in the newly renovated tasting room. Hannah says: ‘We’ve been to a lot of wineries around the world and one of our favourites was a tiny one in California where it was just a shack on the side of the road but they had guitars on the wall and people were really friendly.’ She says of the tasting room at Flint Vineyard: ‘I’d like it to be an extension of our house - a nice relaxed atmosphere where people can enjoy spending time.’
• Guided tours are available every Wednesday and Saturday at 10am. Booking is essential. • Flint Vineyard wines are available at the cellar door and online (www.flintvineyard.com; 01986 893209) and from HarperWells (www.harperwells.com; 01603 451098). Plus Richard Bainbridge of Benedicts restaurant in Norwich is adding Flint Vineyard to his wine list and tasting menu. • Flint Vineyard will be at the Norwich Food & Drink Festival on June 18.
Flint Vineyard -
BEN & HANNAH
W I N E
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VISIT
www.lacons.co.uk
IF YOU HEAD to your local pub, you will see more people than ever enjoying a pint of beer and that’s because real ale is rapidly increasing in popularity. In fact, according to this year’s Cask Report, an annual report on the status of real ale written by Cask Matters, an informal partnership of industry and consumer organisations, an incredible 82 per cent of pub managers say that their cask ale sales are in growth, which is great news for both pubs and breweries.
Raise A
Glass
In this month’s beer column, Lacons Brewery looks at the reasons why sales are on the up
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What is causing this increase in popularity? Over the past couple of years, there has been a growing interest in real ale with more news, buzz and beer bloggers than ever before. CAMRA (The Campaign for Real Ale) now has approximately 185,000 members across the world, including writers, brewers, historians, ale enthusiasts and socialites. According to Visa’s UK Consumer Spending Index, spending in restaurants, bars and hotels grew 9.2 per cent in April compared with last year, although overall consumer spend slowed. This shows that although people are being more careful with their money, when they do spend they prefer to do it on social occasions like visits to the pubs. Believe it or not, there have been several articles in the press recently about the health benefits of beer, too. An article published this March in The Independent suggested that a largescale study found drinking beer offers better pain relief than many pain killers and that a pint of beer reduces the risk of having a heart attack. According to Men’s Health Magazine, beer also helps prevent type 2 diabetes and aids workout recovery. Despite the number of large corporate breweries around, people are passionate about supporting local businesses and buying high quality beers. According to 2017’s Cask Report, 90 per cent of consumers say that beer quality is very important when choosing what and where to drink. Pubs and restaurants have observed this trend and started to offer more products made from local ingredients including real ale from local breweries. This, in turn, gives consumers a
Lacons -
B E E R
The future for Lacons Brewery: Customer loyalty is what has allowed us to grow at Lacons and continue to produce award-winning ales. Many beer drinkers remember Lacons before it closed in 1968 and it remains close to their hearts. When the brewery was revived in 2013, the local community was extremely supportive and excited to see Lacons return to brewing. One of our main commitments as a business is to do our heritage justice and make sure that our ales are something that our predecessors would be proud of. All of our beers use the original Lacons yeast strains and to celebrate our history, we created a range of heritage ales inspired by original Lacons recipes, including our award-winning ales Old Nogg and Audit Ale.
LACONS BREWERY IN 1958
wonderful sense of connection to their local community, a feeling they would not get if they drank a bottle of beer from the supermarket at home.
THREE OF THE FOUR CORE BEERS
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In the four years since our relaunch, we have won an incredible 32 awards including the recent crowning of Encore as International Cask Ale Champion at the International Brewing Awards. This compliments Encore's existing title of World's Best Bitter under four per cent, as declared by the World Beer Awards. To meet the growing demand for our ales, we are now in the middle of an exciting 10,000 square foot expansion project at our Falcon Brewery in Great Yarmouth. With a six figure investment, this expansion will allow us to craft six times our current output. Once the development is completed this summer, we are planning to release some fantastic new ales using hops from around the world and local Maris Otter malt.
Sarah Ruffhead -
FA M O U S FIVE
Norfolk foodie Sarah Ruffhead, tells us what she has loved eating this month ONE
Tomato and Ricotta Tart
I love tart! So easy, too. I always make my own short crust pastry, but puff pastry, no. Why would you? Part bake the pastry, and then pile on a whole load of tomatoes, a mix of heritage, piccolo cherry and vine, and then spoon on ricotta (add a few cumin seeds), fresh pesto, and chopped basil. Drizzle with a good slug of peppery olive oil, and bake for about 25 minutes. Delicious hot or cold, in thin slices as a canapé, or served with mixed leaves for supper. TWO
Green Spaghetti
This recipe is a surprising hit, and packed with green goodness. Simmer a bunch of kale, spinach, garlic cloves,
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a leek and flat leaf parsley for three minutes, (any green vegetable works though). Then liquidise the lot, and add some good olive oil until you have a vivid green purée. Season. Cook your spaghetti (al dente), drain and, put back into the pan with the purée for 30 seconds. Serve with finely grated parmesan. So yummy.
only looked pretty and melted in the mouth, on first hit it had that lovely Mediterranean cooked on a plancha flavour, and the dressing cut through it beautifully. Served with it was a glass of Viognier Domaine Coste, it was the perfect pairing.
THREE
And the perfect parfait it was. It's so exciting to have the fabulous Dan and Holly here in Burnham Market, who have just opened their new café/ bistro, 20 North Street. They are young and passionate about food, and Dan is a great chef. The creamy parfait was served with a pineapple chutney, and sourdough toast. A glass of Picpoul was just the job to accompany it. I also shared the best lemon tart ever, with my friend (the thinnest pastry and a brûlée topping), so I could rave on for many pages!
Salad Caprese
Back to Bambu, our favourite beach restaurant in La Herradura in Spain. On their menu this salad is a starter, but it is generous in size, so the perfect lunch dish. Bambu's version is a twist on the Italian summer classic of ripe tomatoes, and mozzarella and basil. They use my all-time favourite Burrata, which is a mix of mozzarella and cream, with a curd skin which breaks open to creamy goodness - you can't help but swoon! Add slices of avocado, and slivers of ripe mango, and it’s heaven on a plate.
FIVE
Chicken Liver Parfait
FOUR
Pan Fried Red Mullet
Our friends in Newcastle own the Sir John Fitzgerald group of restaurants, and their contemporary bistro, Café Royal, is in the city centre. We joined them for a wonderful wine pairing supper. And each course (and wine) was worthy of a mention. The pan fried red mullet, with ratatouille and citrus dressing, was divine. It not
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www.sarahruffhead.com
R E A D E R R E C I P E
ELDERFLOWER JELLIES
INGREDIENTS 4-5 gelatine leaves; 350ml of diluted elderflower cordial; 2tbsp of caster sugar; 600g of fruit (strawberries, raspberries and blueberries)
S SERVE
SIX
METHOD Place the gelatine leaves into a bowl of cold water and allow to soften. Bring half of the cordial to a simmer in a large pan. Add the sugar and dissolve. Once dissolved, add the remaining cordial. Drain the gelatine and stir it into the elderflower mixture until it also dissolves. Pour the cordial into a large jug and allow to cool for about an hour. Pack the fruit into six highball glasses and pour in the cordial mixture. Chill for two hours or until fully set.
Note - It does take time to set but it will!
A frUity NUMBER
ADULTS AND CHILDREN LOVE THESE POSH JELLIES WHICH COME COURTESY OF REGULAR READER TRICIA BANHAM www.feastnorfolkmagazine.co.uk
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UNDERWATER CAVE BY AZURE WINDOW
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Gozo
T R A V E L
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friendly? Zoe Dunford and her daughter dive, climb and eat their way around the Maltese island of Gozo
FIREWORM PRICKLY PEACH
W XLENDI BAY
ZOE CLIMBING
SALT PANS
HEN TRAVELLING around Gozo, just be mindful not to touch the locals. Pick a wild pear and small spines will lodge in your skin. Touch a colourful slug on the sea floor and it will add some more. Sit on a jellyfish and, well, we all know not to sit on jellyfish. Don’t we? These are the hazards of an active trip on the island, the second largest of the Maltese archipelago. It has a rugged, rural landscape begging to be explored and many of the best diving spots in the Mediterranean. My 10-year-old daughter and I walked, cycled, climbed, abseiled, swam, scuba-dived, kayaked and played ‘bocce’. Which meant that we also earned the excellent food that we sampled. Maltese cuisine and culture are heavily influenced by the proximity of the Italian island of Sicily, just 62 miles to the north. Think olive oil, pasta, seafood, rabbit, fresh fruit and vegetables. We travelled off the tourist trail to a farm for a close-up experience. Here, we took turns milking a goat, which seemed to bring her great relief. Taking the milk into the farmhouse, farmer Rikardu demonstrated the Gozitan way of cheese-making. In Blue Peter fashion, he had prepared cheese at different stages of the process so we could see the whey separating, how he moulds and patterns the cheese and finally how he preserves it with different flavours such as chilli, wine or black pepper.
FISHING BOAT
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ALLEY IN VICTORIA
The result is Ġbejniet, Gozo’s very own tradition of fresh goat’s cheese. Rikardu has his own restaurant in the island’s main town, Victoria, where we were able to sample it. We tried it on its own but also in the Maltese version of ravioli. The pasta is shaped into large, thick shells and served with a fresh tomato sauce. Rikardu also produces his own wines which we sampled at a long table over a long, liquid lunch. It would be hard to choose our favourite restaurant on the island. A competitor to Ta’ Rikardu would be the Rew Rew beach café at Mgarrix-Xini. Brad Pitt and Angelina Jolie loved the location so much that they took it over for three months in 2014 to create the main setting for their film By The Sea. Building work created so much dust that our diving instructor says the marine life was virtually wiped out, but two years down the line we see bright red starfish and an octopus peeping from its rock lair. The bay is renowned for sea horses but you have to be very lucky to see one. We also visited Rew Rew with our crazy German climbing guide Didi. We had been warned to check the price of any fish before ordering, but perhaps because we went with locals the oysters we ordered were reasonably priced and delicious. At such a remote, beautiful spot it was a treat to warm up after diving with great coffee or to relax after canyon climbing with fresh seafood. The third contender for our favourite Gozitan restaurant is the Ta’ Karolina in Xlendi Bay. On three separate nights, we booked a candlelit table. The water lapped at our feet one side and the cliffs surrounding the bay added to the secluded, exclusive feel on the other. The fresh, seasonal food we tried included fish soup, butternut squash ravioli, smoked duck and lamb shank. We could see small fish swimming below us and, in the restaurant, some of the fish we’d seen diving were on display, such as sea bream.
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CHURCH OF ST JOHN IN XEWKIJA
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Gozo
RAMLA BAY
TA' PINU
TA' KAROLINA IN XLENDI BAY
e Azure “Earlier this year,d th to the Window collapse stin sea during a orm"
AZURE WINDOW AS IT WAS
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The winner of best diving spot was much easier. The Azure Window is just that – a limestone arch framing a dazzling, overwhelming experience of endless, bewitching blue. Diving through such an azure expanse was both a relaxing and exhilarating experience that we’ll never forget. Coach loads of people crowded the rocky coastline to see it from land. But we swam right round the arch and were the only people out there, watching shoals of fish teaming around the underwater pillars. Unfortunately, it will also never be repeated in quite the same way. Earlier this year, the Azure Window collapsed into the sea during a storm. Our culinary experience continued with the sweeter side of Gozitan life. We were advised by a bus driver that the best ice cream on the island was right behind our hotel at the Gelataria Granola. We tried fig, cherry, crème brulée and chocolate. In Victoria, we visited the bakery of Portelli Confectioners, and ate biscuits fresh from the traditional oven. And then there were those prickly pears during a cycling trip. Very juicy but best picked wearing gloves. Sitting on the occasional jellyfish can’t really be helped with the amount of time we spent in the water. But don’t be lured to touch the pretty, soft-looking bristles of what we now know is called a fireworm. • ZOE TRAVELLED WITH www.familiesworldwide.co.uk on their seven-day Active Gozo, with many of the activities supplied by Gozo Adventures.
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CE T O WIN ! N
VISIT
www.deliascanar ycatering.co.uk
Competition
DiNiNG aT dELia's
This month we’ve teamed up with one of Norwich’s leading restaurants to offer a lucky reader the chance to win dinner for two - with wine! DELIA’S RESTAURANT AND BAR, at Norwich City's football ground, Carrow Road, is one of the city’s most popular restaurants. It opens every Friday and Saturday evening, and the menu changes once a month so it is always seasonal - indeed there is a real accent on local produce and producers. The recipes are mainly Delia’s own and you will recognise several of them from her top selling cookery books.
HOW TO ENTER
To enter our competition, simply answer the following question:
Where is Delia’s Restaurant and Bar situated? Send your answer, plus your name, address and a daytime telephone number to competitions@feastnorfolkmagazine.co.uk. Terms and Conditions: Normal Feast Norfolk rules apply. The editor’s decision is final. The prize is for dinner for two in Delia’s Restaurant and Bar with a bottle of house wine. 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. Not available on matchday and excludes any special events held by DCC. Valid from July 2017 to July 2018. Delia’s Canary Catering reserves the right to edit these terms and conditions at any time. The competition is open until June 30 2017 when a winner will be selected at random
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Inside, the restaurant is very contemporary, with cream chairs, much polished wood, plenty of mirrors, crisp white table clothes and enormous vases filled with equally enormous Bird of Paradise flowers. Three course meals are normally priced at £35.75 which also includes coffee and a sweet treat. So, if you want a relaxing evening, with friendly staff, great food and an impressive wine list - Delia’s is for you!
Tuddenham Mill -
S T A Y C A T I O N
Tuddenham Mill, near Newmarket, now offers rather quirky nooks to stay in. Sarah Hardy is among the first to try them out
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Tuddenham Mill -
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O YOU'RE WONDERING, aren’t you? What exactly is a nook ? Well, it is best described as a quiet and secluded place - somewhere to rest and relax. And that is pretty much what the new bedrooms at Tuddenham Mill are all about. Set in the water meadows, next to the mill stream and just a couple of minutes from the main mill building, the five individual nooks offer a perfect hideaway. It would be fair to call them bijou, as they house just a bedroom and ensuite shower room, but don’t think that you’re roughing it! Oh no. Rather, they each boast a kingsize bed, a power shower, underfloor heating, ESPA beauty treats, Missoni robes, a smart TV with Netflix, wi-fi and more. Look out for little touches like fresh milk and orange juice in the fridge and a decanter of sloe gin next to the bed. And one has its own private hot tub. Your deck looks out over the open surrounding countryside and it is very peaceful - this is a really bucolic spot despite the fact that the increasingly busy A11 is just a couple of miles away.
www.feastnorfolkmagazine.co.uk
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VISIT
www.tuddenhammill.co.uk
Pride of place is the brick and clapboard mill house which dates from 1775, with the original wheel, mill race and grinding machinery all still in place. A 53-foot brick-built chimney dates from 1855 and was installed for additional steam power. The mill closed in 1954, becoming a restaurant in the early 70s, and was taken over by the Agellus group of hotels 10 years ago. We arrived mid afternoon and chilled out in our nook with newspapers and sloe gin before taking a pre supper stroll around the grounds, checking out the wildlife. Then it was a glass of fizz for me and a bottle of St Peter’s beer for him in the ground floor bar before we headed to the first floor restaurant. Our table had wonderful views over the water and we were instructed to keep an eye out for some missing cygnets by one of the waitresses. Dinner saw head chef Lee Bye on top form. He loves local produce and to use it in different, ambitious ways. The menu is shortish, highly seasonal and follows the current trend of precise descriptions rather than over flowery ones. The wine list is a much more lengthy affair, with everything from a lovely rosé from Valley Farm Vineyards in Suffolk to a fine French Champagne - it’s great to see plenty of local wines featured. To start, I went for Fenland cauliflower soup with artichoke, apple and chives at £7.50 which was creamy and warming, with the apple providing a different texture. He had mussels with Vermouth cream, parsley and crispy kale at £8.50, and was more than happy, slurping up the sauce as usual! Other options included chicken liver, Norfolk coppa ham, and roasted Jerusalem artichoke.
I then tried the Breckland lamb, with kofta ragout, yogurt, squash, lettuce, mint and St Edmund ale at £24.50. It brimmed over with flavour, with the ragout particularly delightful. Sir had the black bream, saag lentil dhal, sprouting broccoli, coriander, coconut, and toasted almonds at £22.50 and again felt it was bursting with attitude - a confident dish from a confident chef. Further choices saw hake and guinea fowl with beef skirt proving popular with many. Finally, I went for a passionfruit curd with blueberries, oats, meringue and ginger beer at £9.50 which was just the right mixture of sweetness with the ginger beer kick, and he had a bitter chocolate pot, lime sorbet, basil and hazelnut oil at £9 which again threw up contrasting yet complimentary flavours. I also noticed an impressive cheese option including Binham Blue and Baron Bigod. Breakfast was a civilised affair as you are not faced with the infamous buffet table, but rather gracefully served. I enjoyed a thick raspberry fruit smoothie,Goosnargh yogurt with almond granola and finally brioche French toast with bananas and maple syrup which was quite
a treat. Himself tried the honey-glazed pink grapefruit followed by creamy scrambled eggs with homemade bread. A winning combination. Tuddenham is well positioned for Newmarket and the racing, Cambridge and all that history and shopping plus Bury St Edmunds which is charming. Thetford Forest is also nearby but Tuddenham itself has great walking and cycling possibilities. Indeed, the mill offers complimentary bike hire and we spent a very pleasant two hours exploring the local area using pedal power. The Icknield Way and Cavenham Heath are close and offer easy access to the Brecks, still a somewhat unknown part of Norfolk’s rich and varied landscape.
“Your deck looks out over the open surrounding countryside and it is very peaceful ˝ 89
READY
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For more information and advice, visit www.ellenmarygardening.co.uk
RADISH? This month our kitchen gardener Ellen Mary sings the praises of the ever obliging radish
RADISH is one of the easiest vegetables to grow and is ready to harvest in super quick time. You will be harvesting a June crop from sowings made in late April or early May. Radishes were used to prevent scurvy because they have such a high vitamin C content along with being full of vitamin B6, fibre, folic acid, calcium and loads of minerals. The root of a radish is mainly eaten in salads but the leaves are fantastic in soups and a great substitute for basil in pesto sauces
Summer Vegetables -
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RADISH ‘SPARKLER’
The history of radish has long been in debate! It’s probable that they originated in China but cultivation is also argued to be from Greece or Ancient Egypt where labourers were given radishes as pay for building the pyramids. The round varieties we tend to eat these days were cultivated from the Dutch in the 1500s and the thin varieties from later in the 1600s. There are many to choose from but Radish ‘Sparkler’ produces lovely round roots of scarlet and white plus you could be harvesting in as little as three to four weeks.
ELLEN MARY
How to grow
GROW Radish is very easy to grow and a great crop to sow with children because of its fast turn around. Sow your seeds about 2.5cm apart and thinly to avoid the need to thin out seedlings later. Just pop them in the soil and sprinkle some soil over the top. Make sure you keep the soil moist and weed free to give them plenty of room to grow. CARE Slugs and snails will happily munch on your seedlings so use any method possible to keep them away! Broken egg shells can work well, as can beer traps, nematodes and even sawdust. Flea beetles do attack the leaves and you will end up with holes in the foliage. If you keep the soil moist and rich in nitrogen this can help because your crops will outgrow the damage. HARVEST The best bit! Pull up your radishes when they are still young otherwise they can get woody and not quite as tasty. Simply pull the whole radish from the soil, being careful not to disturb the other roots around the radish. As they grow so quickly, be sure to fill in the gaps with more seeds. If you are growing winter varieties, these can be left in the ground or they can be dug up in late autumn and stored.
R EC I P E W I T H E L L E N M A RY
RADISH, FENNEL & LEMON SALAD
Radish is perfect with fennel and fish, so this recipe was thrown together when I had both in the kitchen and wasn't sure what to do with them in a hurry! It’s a simple, no need to cook recipe and if you have all of the ingredients from your garden, all the better for taste
Serves Four
INGREDIENTS A splash of olive oil; a squeeze of lemon juice; a bunch of freshly harvested radishes; 1 small fennel root; half a cucumber; half an Iceberg lettuce; 2 shallots; a bunch of fresh mint leaves METHOD Grab a large bowl and slice your radishes into the bowl. Shave your fennel and mix in with the radish slices along with the olive oil. Thinly slice the cucumber and add that in the mix. Roughly chop the lettuce and toss that in as well. Chop the shallots and add them into the bowl along with the mint leaves. Squeeze some lemon juice and mix everything together really well. Serve with grilled sea bass or oven baked salmon
RACHEL BIRTWHISTLE
Allotments -
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a place in the Newbie allotmenteer Rachel Birtwhistle slugs it out down on the allotment as she goes head-to-head with summer pests IT DOES NOT SEEM unreasonable to want to be the first to taste my allotment produce. After all, I have lovingly and rather fortuitously grown some potentially delicious looking crops, yet I appear to be an unwitting host to a vegetable eating contest on a grand scale. Some participants are easy to see - birds, slugs, snails and mice while some remain an insatiable mystery. I have discovered that pests swap-sides as the allotment season progresses, making it difficult to identify friend from foe. Birds up until now have been an ally, eating the grubs, larvae and insects from around the plot, whereas pigeons have shredded the brassica patch and almost decimated the peas. Some insects like bees and ladybirds are always welcome but there are loads of bugs that I have no idea about, each with an appetite that far outweighs their minuscule size. And so the allotment has become a battleground with each plot holder tirelessly defending their crop. For a
newbie recruit it's tricky to work out a plan of attack when I'm not entirely sure who the enemy is. I decide to enlist help and head to the allotment hut where I think I can be armed with all manner of weaponry. While fishing for information from the in-hut experts I am given an assortment of nets which is not what I expect to leave with. ‘Know your netting,’ says a man of few words. I nod as though there were no explanation needed. ‘Preparation is the greatest defence,’ he affirms. I nod again. Medium-gauge netting keeps birds off, finer mesh prevents insects and butterflies. I am in part relieved that netting seems to be a key part of my war on pests. I have always felt a little uneasy about pellets, firstly because mass murder makes me slightly uncomfortable and secondly, I find it difficult to forget my then threeyear-old holding his pet snail and his heart-break when ‘Sammy’ fell to his death on the patio floor. I opt for the tame yet tempting grapefruit trap for slugs and start
saving eggshells to deter the snails. I know many of you are reading this and rolling your eyes and I know I need to man-up..... (I will try). Bugs, it transpires can also be allotment buddies, so I have planted a variety of pollen and nectar bearing flowers around the plot to encourage lacewings, ladybirds, hoverflies and of course bees. I am inciting bug civil war by turning insect on insect pest. But even the best laid schemes of mice and men cannot guarantee a rodent free existence at the allotment. With the longest day in sight (June 21), I realise I have spent half a year working on the plot. When I started, I had a field of weeds to contend with, by the mid-point of the year and thanks to more sunlight and higher temperatures, I have a thriving fruit and veg patch. I am tantalisingly close to being able to make my first harvest, so I make a deal with myself and accept that if my produce is as delicious as I hope, there is no wonder that things other than myself want a nibble too. • Don't lose the plot - follow Rachel on Twitter: @treatlikedirt
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01263 731510 www.woodgatenursery.co.uk www.feastnorfolkmagazine.co.uk
Cawston Road, Aylsham, Norwich, Norfolk NR11 6UH
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Simon Melton -
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SIMON MELTON
NORFOLK IS BUILDING UP A FINE COLLECTION OF BOUTIQUE GINS AS ST GILES GIN IS LAUNCHED. OWNER SIMON MELTON TELLS US MORE ABOUT HIS NEW BUSINESS Who are you and what do you do? My name is Simon Melton, and with my wife, Alison, we run the Norwich Dry Gin Company and produce St Giles Gin. My background is in the offshore industry but I have always had a passion for gin and we started to work on this idea two years ago.
Why do you think there is such a resurgence of interest in gin? It was the success of some of the
www.stgilesgin.co.uk
Tell us about the distiller and still Pete Margree has been a real find, he has a great palate and can pick up all the nuances in a particular flavour. He is from Norfolk, has an engineering background, was a teacher, and has worked with cider and flavoured vodkas. He is also so meticulous which is just what’s wanted when creating and refining new gin recipes. We have a beautiful 400l copper still, called Anna. It came from Germany and was made especially for us. We named it after our first daughter and it can produce 300 bottles a day!
VISIT
Where are you based? We are based in Crostwick, near Norwich, where we live and work our distillery is in a barn.
craft gins, like Sipsmiths, that has encouraged others to follow and extend the range available. Having worked so much in Scotland, I am fully aware that there are hundreds and hundreds of whiskies on the market, so it’s great that the English now have their own drink that can compete with Scottish Whisky. There are lots of gins out there now so it’s easy to find one you like. How would you describe your new gin? Is there a secret ingredient? We’ve taken a long time perfecting our gin because we wanted everything to be right. St Giles is remarkably smooth and fruity with subtle citrus and floral notes and contains a unique blend of 11 botanicals which includes lemongrass, grains of paradise (West African black pepper) and rose petals. I can’t tell you all the ingredients.
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What is the best way of drinking it? It is so smooth it can be drunk on its own with ice or goes equally well with a standard premium tonic and a twist of orange. How did you think of the name and branding? The name refers to the lovely St Giles in Norwich where we have a shop, but it was also the area of the gin craze in 18th century London. The inspiration for our branding was taken from the church in Upper St Giles and our label is the colour of oxidized copper which came from the lightning conductor strip. Where can we find it? You can buy from our website and we are stocked at the Norfolk Deli, Hunstanton, Scrummy Pig, Wroxham Barns, The Galley, Horning, Jarrold’s in Norwich, and several pubs around the region. What's next - more gin or vodka or? Definitely more gin! We have several ideas for new products so watch this space!
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