Feast Norfolk Magazine May 17 Issue 16 by Feast Norfolk Magazine

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FOOD & DRINK

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Editor's Letter W E L C O M E

WELCOME

to our May issue where ice cream takes centre stage - and why not! Norfolk boasts a number of ice cream makers and this month we meet the team at Lakenham Creamery who have been going strong since 1921. Well, not the team, but the name! Made with double cream, their ice cream is decadently delicious to say the least. We also meet many of the independent shopkeepers of Bungay, one of my favourite towns, and take a look at The Broads Outdoors Festival which aims to get us all out and about in this very special part of the county. We call by Netherton House in Long Stratton for a spot of lunch, hear about a new food festival in Reepham and catch up with Antonia and Stephen Bournes at The Globe in Wells. This month, on May 17, sees our artisan producers’ evening at The

Deli, in the basement of Jarrold’s. It’s a chance to meet several of the best producers around, hear Peter Smith of Bullards Gin talk about his two delicious gins, watch Norwich chef Denis Rosembert of Chez Denis in action as he cooks up a few treats from his debut book, Taste of the French Caribbean, and also meet many of the Feast Norfolk team, including our lovely columnists. It promises to be a fun night. You’ve got the chance to enter our Porkstock recipe competition as we launch a contest to find the best pork dish in the region! Our winner gets to cook his or her winning recipe with the amazing and rather cheeky Hardeep Singh Kohli live on stage.This food and music festival, held on October 14 at the Royal Norfolk Showground, is very family friendly.

Sarah Hard y

We are also promoting the North Norfolk Food and Drink Festival at Holkham Hall, in the Walled Garden, in September, where we’re helping with a new initiative which should be great fun and centres around cake. And finally, hear about our amazing plans for the Royal Norfolk Show, on June 28 and 29. We’ve teamed up with our good friends, Norfolk Country Cottages, and we’re planning quite a stand! With guest speakers, demonstrations, live music and more, be sure to call by and see us. Congratulations to Sarah Sturman from Norwich who was the lucky winner of our March competition to dine out at Byrons. And don’t miss the chance to enter this month's competition - dinner, B&B at Dunston Hall, near Norwich. Happy reading.

SARAH HARDY, Editor sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

FEASTNORFOLKMAGAZINE.CO.UK

SEARCH FOR FEAST NORFOLK ON

In this issue -

C O N T E N T S

ABOUT US

03 Editor’s letter

WHAT’S ON

COVERY STOR 50 For our Artisan Producer feature, Sarah Hardy gets the scoop on Lakenham Creamery in Norwich

12 Discover the best food and drink events coming up in our part of the region 15 Find out about our cake contest at The North Norfolk Food and Drink Festival in September 17 Book tickets for our first Artisan Producers’ evening at The Deli, Jarrold’s, this month 18 The Broads Outdoors Festival is a week longer this year, meaning more time to eat and drink by the water 20 Don’t miss the chance to enter our Porkstock competition as we offer the chance to cook live onstage! 21 We’re all off to the Royal Norfolk Show - discover more about our plans for a great two-day extravaganza 23 The news and gossip round-up – we’ve got it covered!

FEATURES

06 Emma Outten heads to The Globe Inn in Wells next the Sea to find out how the new General Manager and Consultant Chef are forging ahead with a locally sourced menu 26 Meet one of Norfolk’s top foragers, Simon Hunter Marsh, at The Grove at Cromer

29 Dedicated foodie Andy Newman takes a walk around the culinary hotspots of Bungay 48 We take a look at the newly renovated Barsham Arms at East Barsham, near Fakenham, as it gears up for the summer season 54 Melanie Cook takes her daughter to the Richard Hughes Cookery School at The Assembly House Norwich

REVIEWS

42 Zoe Dunford heads out to sea to sample a new dining experience 46 Emma Outten takes her daughter for a ladies’ lunch in the garden at Netherton House in Long Stratton

INTERVIEWS

34 Our Big Interview is with Kevin Warden, the Sourced Locally supremo at East of England Co-op

REGULARS

36 For our City College Norwich feature, Emma Outten meets Sue Kesseck, course leader on the professional cookery course on preparing the chefs of the future 39 For our Anglia Farmers feature, we talk marmalade and more with David Channell of Norfolk Preserves 56 Our free from writer Sara Matthews has three terrific recipes for us to try, including a superfood salad

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60 60 Chris Hamm, the Head Chef at The Eagle Pub in Norwich, serves up his life on a plate for us 66 Gadgets and gizmos is all about gifts for dads 70 Our featured cookbook is The Curry Guy by Dan Toombs who just can’t get enough of Indian cuisine 74 Jarrold’s suggests more cookbooks including one by Norwich chef, Denis Rosembert from Chez Denis 87 Zena Leech-Calton has an Icelandic flatbread to tempt us in this month’s Reader Recipe spot 94 The organisers of the first ever Reepham Food Festival has the last word, in our Last Bite

RECIPES

57 Sara Matthews offers us a colourful gluten free veggie tart 61 Chris Hamm serves up salmon fillet wrapped in filo pastry with crayfish tail and chilli mousse 91 Ellen Mary makes rhubarb and banana crumble

DRINK

and every taste! 58 Chris Solt sets out five priorities on behalf of Norfolk’s food and drink industry for the UK’s Brexit negotiators 63 Charlotte Gurney updates us with the latest news from White House Farm on the edge of Norwich 65 Sarah Ruffhead offers us another five of her best eats for the month 67 Norfolk food champion Charlie Hodson previews The Art of Butchery at this year’s Royal Norfolk Show 78 Our wine expert Steve Hearnden tells us about co-hosting the recent wine and dine experience at Barnham Broom

TRAVEL

82 Georgia Watson goes on a journey to Iceland to uncover Reykjavik’s unusual food culture 88 Enjoy The Broads in style on board a 1920s cruiser, now for hire with Herbert Woods

GROW YOUR OWN

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, Ellen Mary, Rachel Birtwhistle, Charlie Hodson, Georgia Watson, Chris Solt, Steve Hearnden, Alex Firman, Charlotte Gurney, Sara Matthews, Zoe Dunford, Melanie Cook

PUBLISHED BY

76 Our wine writer Andy Newman sings the praises of Portugal as a wine-producing country 79 Craig Allison of Bullards Gin offers us three summer cocktails

90 Ellen Mary is talking rhubarb this month 92 Rachel Birtwhistle updates us all on her allotment adventure

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

COLUMNISTS

COMPETITION

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

53 Chef Alex Firman of the Garden Kitchen Café at Hoveton Hall reckons there’s an ice cream for any

86 Win dinner plus bed and breakfast for two at Dunston Hall near Norwich

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The Globe Inn -

S P O T L I G H T

NEw HORIzONS IN NORTH NORFOLK

T H E G L O B E I N N AT W E L L S N E X T T H E S E A

has a new General Manager and a new Consultant Chef, but owners Antonia and Stephen Bournes are still very much at the heart of the ethos behind the North Norfolk restaurant with rooms

VISIT

www.theglobeatwells.co.uk

HERE IS a real buzz in The Globe when I arrive, with Sam Bagge, the general manager of the Walsingham Farms Shop, having just made a delivery and Dr Sally Francis of Norfolk Saffron deep in conversation in the bar, you know that local produce is high up the menu at The Globe Inn at Wells next the Sea. Add to that the fact there’s a new General Manager who was a classically trained chef and a new Consultant Chef

who is a Norfolk food hero then there’s no prizes for guessing that provenance prevails. The Globe was already known for its locally sourced, seasonal dishes – with the kitchen team working closely with local fishermen and butchers in Wells and around North Norfolk, taking real delight in producing, consistently fresh and delicious meals. However, sitting in the restaurant, owner Stephen Bournes announces: ‘We are going to push the boat out even further.’

CHRIS ALLEN

ANTONIA & STEPHEN BOURNES

Nowadays The Globe, which overlooks The Buttlands, has seven luxurious en-suite bedrooms, designed by Salt Interiors. Antonia says: ‘We redid all the bedrooms that first winter and refurbished everywhere on the ground floor, which included opening up the bar.’ The former office has been transformed into a cosy snug, for instance. And since then the restaurant has a new ‘orangery’, the courtyard has been revitalised, and there’s a new residents’ roof terrace, plus mention must be made of the toilets down in the cellar which won platinum in the national loo of the year awards! Not only that, just a stone’s throw from The Globe is Spicer’s, a luxurious four-bed holiday house which is also available for rent. Stephen explains the ethos thus far for The Globe: ‘The idea for us

has always been to make it a very friendly and accessible place - so you can be a single woman and come in and have a glass of wine and plate of food on your own if you wish. We’re not stuffy, our staff are friendly and do what they do with gusto.’ The newest members of the team are General Manager Chris Allen and Consultant Chef (and our very own columnist) Charlie Hodson. Chris has spent the last decade working on private estates in Norfolk and Suffolk, and, like Stephen, trained as a chef. He says: ‘I’ve spent 20 odd years as a chef and was classically trained. Prior to working on the estates, I’d only ever cooked - I went to London at 16 as a chef and worked in Paris, Denmark and Northern Ireland - it wasn’t until I came back to Norfolk and settled down with my family

The Globe Inn -

that I became a consultant chef on a private estate, to set up a kitchen,’ adds Chris. Of his latest move, he says: ‘I came to Stephen and Antonia and love their ethos, it’s a beautiful place, and a beautiful area with so much to offer. ‘The Globe already has great local suppliers, we want to try and extend and grow that, and in my eyes there’s only one person who shouts loud enough about local food and it’s Charlie.’ He adds: ‘Charlie’s going to be with us for the summer and he’s going to assist us in launching The Globe as a real Norfolk food hero. Being a chef myself we sing from the same hymn sheet.’ Although Chris makes the point: ‘It’s going to remain true to the Bournes’ ethos - because it works, and I'm excited that I can build on that.’ Taking a break from the kitchen, Charlie chips in: ‘The Globe has a

S P O T L I G H T

great foundation. And it’s not just about sourcing locally - it’s about employing locally. It’s carrying on that ethos.’ Crab will continue to be supplied by the Frary family in Wells, but new suppliers will include the Fruit

Pig Company (the fresh blood black pudding company had paid a visit the day before we came), Nurtured in Norfolk, Crush Rapeseed Oil and Candi’s Chutney, to name but a few. On the drink side, the likes of Woodforde’s real ale will be joined by the new Nelson’s Gold spirit from the Wild Knight Vodka team, for example. And, looking beyond the summer, Chris and Charlie have great plans for celebrity dinners in the autumn. Comedian Hardeep Singh Kohli is coming in November, for example, so be ready to book for that one! Antonia concludes: ‘I like the idea that Chris has been a chef as long as he’s been out front and the brainstorming between Chris and Charlie is really exciting.’ As for their list of contacts, she says: ‘They don’t have a little black book they have a whopping great huge black book!’

RECIPES OVERLEAF

CHARLIE HODSON

CHARLIE’S CRAB CAKES,

served with smoked bacon ketchup, Norfolk Saffron mayonnaise & lemon balm INGREDIENTS Crab Cakes 4 small potatoes (cooked); a handful of spring onions (stalks only); a good pinch of sea salt; a good pinch of freshly ground pepper; fresh nutmeg; half a lemon; 1 fresh Wells crab; 1 small tray of flour; 3 eggs; 1 small tray of panko or regular breadcrumbs; rapeseed oil

NORFOLK QUAIL EGG,

Fruit Pig Black Pudding with a hint of Wild Knight Vodka INGREDIENTS 6 Norfolk quail eggs; 2 good slices of Fruit Pig black pudding; 450g of sausage meat; 20ml of Wild Knight Vodka; 3 good size chicken eggs; 1 coffee cup of plain flour; a pinch of Maldon sea salt; a pinch of black ground pepper; 3 coffee cups of breadcrumbs (we use gluten free)

SERV

METHOD Place quails eggs in boiling salted water for 2 mins. Remove and place in cold water, peel and place to the side. Crumb the black pudding in your hands but keep texture of finely diced onion. Mix with sausage meat, Wild Knight Vodka, salt and pepper and split into 6 equal amounts. Place quails egg into centre of sausage meat mix, and gently mould mix around the egg and shape into golf ball size. Once all are finished, simply flour, egg dip and crumb. To cook use Crush rapeseed oil heated to 180°C using a thermometer (can be purchased from any good cook shop). Once golden brown pop in the oven on 160°C for 5 mins

Bacon Ketchup 3 tomatoes (chopped, skins and all); sugar; white wine vinegar; 2 rashers of smoked streaky bacon (cooked until crispy); sea salt Garnish Norfolk Saffron (soaked in a little water); fresh mayonnaise; lemon juice; basil; sea salt; rapeseed oil; lemon balm (or mint); lemon slices

METHOD Place the cooked potatoes (still with skins on) into a large mixing bowl and crushing them by hand. You want a chunky mixture, as opposed to a fine mashed potato. Finely chop the spring onion stalks – we’re not going to use the white onion, so save them for another meal. Add the salt, pepper and nutmeg, and squeeze the juice of half a lemon into the bowl. Tip in the meat from the fresh crab and toss everything together by hand until well combined. Tip the mixture into the cutter to form the rounds. Once done, flatten them down using the palm of your hand. Fill one tray with flour, making sure it’s well covered. Crack the eggs into a bowl next to the tray and whisk them to make an egg wash. Next to the bowl, fill the remaining tray with the breadcrumbs (ideally Japanese panko). Cover one crab cake with the flour, making sure it’s evenly covered. Then dip the cake into the egg (both sides) and finally, transfer it to the breadcrumbs. Make sure it’s well coated. Shallow fry the coated crab cakes in rapeseed oil for about 4½ minutes each side. Meanwhile, preheat your oven to 170°C. While the cakes are cooking, make the saffron mayonnaise. Scoop a little of the water-soaked saffron into the fresh mayonnaise. Squeeze in a little of the remaining lemon juice and give it a good stir. The crab cakes should now be done. They should be golden on the outside with a rough, rustic texture on the inside. Put them in the oven for around 5–8 minutes, to cook them through. As they cook, make the bacon ketchup. All you need to do is mix together the tomatoes, sugar and white wine vinegar in a saucepan, turn on the heat and reduce the mixture down until you get something that resembles tomato purée. Separately, blitz your cooked smoked bacon in a blender until it starts to look like breadcrumbs. Put a small amount aside and add the rest to your purée. Sprinkle in some salt and mix everything together. Now assemble the crab cakes. Spread half a tablespoon of the saffron mayonnaise onto the bottom of the serving dish and sprinkle some of the saved smoky bacon breadcrumbs alongside it. Place the crab cake next to the mayo and top it with a teaspoon of the bacon ketchup. Next, pulse a good handful of your basil with a big pinch of sea salt and a glug of rapeseed oil. Top a little teaspoon of this on top of the bacon ketchup. Finish by topping with a sprig of lemon balm and scattering some lemon slices over the plate

Serves 2

The Globe Inn -

LEMON TART INGREDIENTS Pastry 225g of plain flour, plus extra for dusting; a pinch of salt; 1 lemon, zest only; 150g of butter; 75g of caster sugar; 1 free-range egg yolk; 1 free-range egg Filling 5 eggs; 100g of sugar; 250ml of double cream; zest of 3 lemons and their juice

R E C I P E S

Filling Mix together all ingredients and gently heat up over a saucepan of boiling water until 60°C. If you don’t have a thermometer, just warm until the sugar has dissolved, then pass through a fine sieve and set aside. Blind bake the pastry case, lined with greaseproof paper and weighed down with rice. Cook at 200°C for about 20 minutes until golden brown.Egg wash the pastry case to seal it, pour in the lemon filling and cook at 120°C until the centre of the tart is nearly set then remove and allow to stand to set. When straight out of the oven crumble a little Norfolk Mardler goat’s cheese over the top (optional) and cook another 5 - 10 minutes. Serve with crème fraîche or ice cream

METHOD Pastry Crumb the butter and flour between your fingers, then add the sugar combining well. Beat the eggs together, make a well in the middle of the flour and pour the egg mixture into it and then draw in the flour until you have a smooth paste. Allow to rest in the fridge for 45 minutes then roll out. Brush a fluted pastry case with butter and lightly dust with flour. Roll out pastry with a little flour, line the pastry case, and rest in fridge for 15 - 20 minutes. Meanwhile make the filling

Serves 8-12

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What's On

VEGAN FESTIVAL

The Norwich Vegan Festival takes place on May 20 at St Andrew’s Hall. There will be 80 stalls with vegan food, drink, campaign information and more inside, as well as live music and family entertainment in the amphitheatre area outside. Visit www.veganfestivalofbritain.org.uk

VEGAN FESTIVAL

CITY OF ALE

WINE MASTERCLASS

FOOD & WINE MATCHING

Enjoy an Italian Wine Masterclass on May 19 at the Top of the City room at Carrow Road. It’s the first in a series of wine tasting experiences for those who wish to entertain, learn or simply indulge. A three-course meal will be served to accompany the tasting, designed by Delia to specifically complement the wines. Visit www.deliascanarycatering.co.uk

Dunston Hall is holding a Rhône Valley Food and Wine Matching Dinner on May 12. Enjoy a four-course fine dining menu with arrival drink and wine tasting during each course, hosted by a guest speaker. Visit www.qhotels.co.uk

FOOD FAIR

FOOD FESTIVAL

The Beccles Food and Drink Festival takes place on May 27. The ethos behind organising the festival is to champion the local food and drink producers, suppliers and businesses from within the Waveney Valley area. And to complement the many foods and drinks on offer there will be live cookery demonstrations throughout the day plus talks and tasting sessions. Visit www.becclesfoodfestival.co.uk

WALK WITH A FORK

Norfolk welcomes back the ‘Walk with a Fork’ foodie extravaganza on May 14 at Kimberley Hall, just outside Wymondham. Walkers will embark on an eight mile amble around the picturesque estate whilst indulging in fresh and tasty treats from local food and drinks producers along the way. It is the flagship event for the East of England’s leading family charity, Ormiston Families.

Visit www.ormiston-families.eventbrite.com

BAKERS & LARNERS FOOD FAIR

The Bakers and Larners Spring Food & Drink Fair takes place on May 4. Join the celebration of local and international food and drink at the Holt store, which will cover all areas of the multi award winning food hall and fine wine department. Visit www.bakersandlarners.co.uk

Norwich City of Ale takes place from May 25 to June 4 and involves 45 pubs in the city and 40 breweries from the region. Norwich Business Improvement District’s City Hosts will be out and about on the streets, helping visitors to find their perfect pub and sample some great ales, plus this year’s charity ale is being brewed by Woodforde’s in aid of Norfolk cancer charity, The Big C. Visit www.cityofale.org.uk

Visit www.crabandlobsterfestival.co.uk

TEA IN THE GARDEN

The National Gardens Scheme is celebrating its 90th anniversary weekend from May 27 to 29. In Norfolk four gardens will participate: Bank House in Marshland St James; The Old Rectory at Brandon Parva; Warborough House, Stiffkey, and Chestnut Farm in West Beckham. All the gardens highlighted will have home-made teas and several have plants for sale. Visit www.ngs.org.uk

CRAB AND LOBSTER FESTIVAL

The Cromer and Sheringham Crab & Lobster Festival takes place on May 20 and 21. The Festival is a wonderful weekend celebration of the coastal towns and their essential crab and lobster fishing industries. There will be yummy cookery demonstrations from top local chefs on how to make the best of the fabulous seafood; plus local food and drink stalls.

May you find plenty to do on the food and drink front in May, says Emma Outten

Chocoholics’ Dre am

The White Lion Hotel, which overlooks the sea at Aldeburgh, launched its themed Afternoon Tea menus earlier this year and has lined up a chocoholic s' dream for May. Throughou t the month, the hotel’s Brasserie Bleue will be offering its Confessions of a Chocoholic Afternoon Tea . Visit www.whitelion.co.uk

SUNDAY SESSIONS

The Deepdale Sunday Sessions of live music at Deepdale Backpackers Camping start on May 21 with the Georgia Shackleton Trio. They will take place on the third Sunday evening of the month. Take your camping stove and make a weekend of it! Visit www.deepdalemusic.co.uk

WORLD OF WINE

Don’t forget…

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www.feastnorfolkmagazine.co.uk

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CATHEDRAL TALK (Pictured right) Dr Rowan Williams, Chair of Christian Aid and former Archbishop of Canterbury, visits Norwich Cathedral on May 8 to give a talk on the subject 'Faith, Hope & Justice in a Broken World'. Refreshments will be available during the interval, after which there will be an opportunity to submit questions for Dr Williams to discuss. Visit www.cathedral.org.uk

KNIFE SKILLS

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The Norfolk & Norwich Festival takes place from May 12 to 28. The Festival presents more than 100 performances featuring a superb line-up of companies and ensembles from all over the world, and includes Ragroof Tea Dances in The Adnams Spiegeltent, where, of course, tea and cake will be served. Visit www.nnfestival.org.uk

Vis

Norfolk Wine School’s Eight Week World of Wine Course starts on May 3 at The Library Restaurant in Norwich. It offers a thorough introduction to wine and covers all the major grape varieties and the major winemaking nations. Spit, swirl and sniff your way around the world of wine and taste more than 50 delicious wines! Visit www.norfolkwineschool.com

©CHRISTIAN AID

Loose’s Cookshop in Norwich is running an Advanced Knife Skills class on May 10, which covers all the basics but also some specialised skills such as boning and filleting. The class is run by Chef Paul Bough from knife manufacturer Henckels and is suitable for cooks of all abilities.

TR Y EN FR EE

THE

3RD

strattons hotel with self catering, restaurant and café deli

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

10AM¯4PM

SATURDAY

27th May

An educational and fun day for all the family celebrating local independent food and drink suppliers and eateries Over 50 stalls selling a wide variety of foods, preserves, confectionery, alcoholic and nonalcoholic drinks Demonstrations and talks from local chefs and producers, including a cookery theatre. Children’s entertainment with storytelling, face painting and more NEW FOR 2017 - ‘Specials’ for the festival day from some of the town’s eateries and butchers

BOOK TODAY

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.becclesfoodfestival.co.uk

www.rockybottoms.co.uk

what's on

GET BAKiNG NORTH NORFOLK FOOD & DRINK FESTIVAL

Feast Norfolk is teaming up with the annual North Norfolk Food and Drink Festival in September to launch a new baking contest. Sarah Hardy reports www.northnorfolkfoodfestival.co.uk

The festival, which has Chris Coubrough as its chairman, also boasts the Arthur Howell Cookery Theatre where demonstrations are held through both days from leading local chefs including Eric Snaith and Richard Bainbridge. There are also lots of catering options such as a seafood bar run by The Anchor at Morston and sweet treats from the Hunstanton Ice Cream Company. Feast Norfolk is delighted to be a big part of this year’s festival as we are the media partner for a new event, a bake off, which promises to be great fun. Read our June issue for full details about this contest which should see some of the region’s keen home bakers rise to the challenge of creating

VISIT

THIS YEAR’S NORTH NORFOLK FOOD AND DRINK FESTIVAL takes place in the Walled Garden at Holkham Hall on September 2 and 3. The popular festival, which sees 12,000 people attend over the two days, plays host to around 60 local producers who are selling everything from cheese to chocolate and all things in between. This year those taking part include Wild Knight Vodka, Marsh Pig, Mrs Temple’s Cheese, Winbirri Vineyards, Chillis Galore, Norfolk Saffron, Norfolk and Nelson Tea, The Butcher of Burnham, Yare Valley Oils, Sandringham Apple Juice, Walsingham Farms Shop, The Norfolk Sloe Company,The Norfolk Brewery House, Candi’s Chutney, Essence Foods - and many more.

a showstopping number! We all love cake so we’re looking forward to a great selection to judge! One of the committee members - the festival is run as a not for profit organisation - is Martin Billing who says: ‘Yet again we are looking forward to another great festival in the fabulous grounds of the Walled Garden at Holkham. We’ve got a few new additions to the festival up our sleeve, one of which being our baking competition which we are really excited to have partnered up with the team at Feast Norfolk on. ‘And, as always, the festival would not be possible without the support of our headline sponsor Kettle Chips, and Holkham Estate who provide us with the most perfect surrounding.’

ADMISSION TO THE FESTIVAL IS FREE ALTHOUGH PARKING AT THE HOLKHAM ESTATE IS £3 PER CAR PER DAY. THE FESTIVAL RUNS FROM 10AM-4PM EACH DAY

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open 7 days a week FOO D S E RV E D

MON - SAT 12pm-3pm & 6pm-9pm SUN 12pm - 7pm

Middle of nowhere, centre of everywhere! served ALL DAY

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

We offer freshly created British cuisine and a hand-picked international wine list. Our friendly restaurant & bar offers views of the Norfolk Broads, which are almost as spectacular as the food we serve!

Water’s Edge Bar & Restaurant, Woods End, Bramerton, Norwich, Norfolk, NR14 7ED T: 01508 538005 E: info@watersedgewoodsend.co.uk

See us featured in the Norfolk Table Cookbook 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

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Amazona Zoo Rainforest Springs logo

Fresh, local and seasonal is our ethos here at the Saracens. Being in the middle

it’ss s Bris the of nowhere perfect excuset! to come and enjoy a meal whilst you explore az ilian this wonderful part of North Norfolk. Our full menu is available every day, lunch and dinner and in addition we have our summer lunch menu from Monday to Saturday. Sunday lunches are very special and we oﬀer the most delicious roast rump of Blickling reared beef.

Try our homemade food in the Rainforest cafe If it’s too far to travel for a meal, why not stay the night and make a quick break of it!

Summer Opening Times

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

...and now you can stay!

South American Animal Adventure

(August only)

cromercamping.com Facebook.com/AmazonaZoo

amazonazoo.co.uk South American Animal Adventure @AmazonaZoo

Hall Road, Cromer NR27 9JG Tel. 01263 510741

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R E A D E R

Ja rrol d ’s

E V E N T

FOODIE EVENING FOR ALL their new summer gin, made with strawberries and black pepper. The distillery is at The Ten Bells in St Benedicts in the city and both gins are very moreish. Denis Rosembert, chef patron of Chez Denis at Orford Yard in Norwich, is going to talk about his debut cookbook, Taste of the French Caribbean, and share some of the Creole recipes with us. And Emma Outten, deputy editor of Feast Norfolk, is interviewing The Deli manager Judith Finney about just how she selects what to stock. I’m going to talk about how to launch a new magazine - the highs and lows - and several Feast Norfolk columnists including Charlotte and Oliver Gurney from White Horse Farm at Rackheath, near Norwich, and dedicated foodie Andy Newman will be attending. Our free from writer and recipe developer Sara Matthews will be on hand to answer questions, too, and Steve Hearnden, our food and wine pairing expert, is always worth chatting to. Around 10 local producers including Wild Knight Vodka, Lacons, Peachey’s Preserves and Yare Valley Oils have stalls where

call into customer services on the second floor of the store. The evening is expected to finish around 8.30pm

IF YOU LIKE, and are interested in, local food and drink, you’re going to love our inaugural Artisan Producers’ evening at Jarrold’s this month. It is going to be a jam-packed event, held in The Deli in store’s basement on May 17, and involves everything from a talk by the distiller of - officially - one of the best gins in the world, to a chance to meet several of the region’s top producers, a demo by a well known Norwich chef, a talk by me and lots of foodie treats! It can’t get much better! Add deals on cookbooks, a chance to shop in The Deli, the opportunity to meet several Feast Norfolk columnists and pick their brains and a demonstration of a fabulous must-have kitchen gadget, the Vitamix, and there is much to enjoy. The full line-up includes a talk from Peter Smith, head distiller at Bullards Gin which was recently judged the best London Dry Gin in the world, who will talk about their original gin and

TICKETS FOR THE EVENING, which starts at 6pm, are £10. They can be booked online at www.jarrold.co.uk or

Come and enjoy our first Artisan Producers’ Evening held at The Deli in Jarrold’s on May 17, says Sarah Hardy

you can hear about, sample and buy their products, and there’s also going to be a demonstration of the latest on-trend gadget, the Vitamix Pro 300, which whips up ice cream in next to no time at all. Sounds too good to be true. Chris Rushby, book department buyer, isn’t missing out either, as he’s offering a ‘buy one, get one half price’ deal on cookbooks for this special evening and there are some crackers out at present - check out our regular cookbook spread for all the latest publications. We’re serving wine (plus a non alcoholic alternative) and light bites which are included in the ticket price of £10, and there is the chance to shop in store, too. Carole Slaughter, marketing manager of Jarrold’s, sums up the evening: ‘We’re really looking forward to this event. It is a great chance to get some of our best loved suppliers together for a relaxed and informal evening where we can really learn about, and of course taste, their products. We’re particularly looking forward to meeting Denis from Chez Denis and the columnists from Feast and who amongst us will be able to resist freshly made ice cream?’

WOODFORDE'S

REEDHAM FERRY

THE BROADS AUTHORITY

THURNE MILL

CREDIT

the feStIVAL wiTh BrOad appeaL VISIT

THE INCREASINGLY POPULAR Broads Outdoors Festival is going to be a three week festival this year, when historically just two weeks would suffice! Now in its seventh year the festival brings together special events throughout the Broads and will carry on up to and including May 21. This staple in the Broads calendar is organised by the Broads Authority to celebrate the wealth of activities on offer to local people and visitors. As festivals go, it has a broad brush, as Lorna Marsh, Head of Communications

www.visitthebroads.co.uk

at the Broads Authority, explains: ‘A record 200 events took place last year ranging from tours of mills, special night openings of museums, guided walks, wherry trips, watercolour and wildlife photography lessons, craft workshops and taster sessions for paddle boarding and lots of other activities such as canoeing and geocaching as just an example. We even had a worm charming championships.’ ‘With more than a quarter of the rarest wildlife in the UK, 300 kilometres of footpaths, 122 miles of rivers, and more

than 60 shallow lakes the Broads is a special place which is worthy of further exploration by locals and visitors alike.’ As for eating and drinking, the Broads Quality Charter is a mark of excellence for food and drink establishments in the area. From pubs and restaurants to tea rooms and hotels, proprietors are serving fresher, more local and better prepared food than ever before. The scheme was set up by the Broads Authority around a decade ago, and establishments with the charter mark have been graded by independent inspectors.

Places to Eat & Drink: THE BOATHOUSE, Ormesby Visit www.theboathouseormesbybroad.co.uk

THE OLD RECTORY, Thorpe St Andrew Visit www.oldrectorynorwich.com

THE WHITE HORSE, Neatishead Visit www.thewhitehorseneatishead.com

WATER'S EDGE, Bramerton Visit www.watersedgewoodsend.co.uk

REEDHAM FERRY Visit www.reedhamferry.co.uk

WOODFORDE’S Visit www.woodfordes.com

THE NEW INN, Horning Visit www.newinn-horning.co.uk

THE WATERSIDE, Rollesby Visit www.thewatersiderollesby.co.uk

WROXHAM BARNS Visit www.wroxhambarns.co.uk

©SIMON FINLAY

©BILL SMITH

THE WHITE HORSE NEATISHEAD

FAIRHAVEN WOODLAND & WATER GARDEN

Outdoors Festival -

W H A T ' S

O N

Food & Drink Highlights Include:

With the Broads Outdoors Festival promising to be even bigger and better this year, Emma Outten looks at why it has such broad appeal www.feastnorfolkmagazine.co.uk

A PRIMULA TOUR AND CREAM TEA at Fairhaven Woodland and Water Garden, near South Walsham, May 3, 10, 17 and 24 Go on a guided tour of the garden with the Head Gardener showcasing the thousands of candelabra primulas, including their care and propagation. At the end of the tour there is a cream tea with homemade scones, jam and clotted cream and a pot of tea or cup of coffee for one. Visit www.fairhavengarden.co.uk BREAKFAST WITH THE BIRDS at the Ferry House, Surlingham, May 7 Join the South Yare Wildlife Group for a guided walk around RSPB Church Marsh Nature Reserve, followed by breakfast at the Ferry House pub. Visit www.surlinghamferry.co.uk

STRAWBERRY HERITAGE WALK Wind Energy Museum, May 7 Visit www.windenergymuseum. wordpress.com HUMPTY DUMPTY WALK – BREWERY TOUR May 20 A free and informative circular 5km walk around the village of Reedham followed by a visit to the Humpty Dumpty Brewery for an optional tour and tasting. Visit www.humptydumptybrewery.co.uk A TASTE OF THE WILD: FAMILY WILD FOOD FORAGE WALK May 21 Find out about wild edible plants including their history, tips on identification, recipe ideas and there's also the opportunity to sample some seasonal wild food treats. Call Whitlingham Tourist Information Centre on 01603 756094

O N

CHARLIE HODSON & HARDEEP SINGH KOHLI

W H A T ' S

THE WINNING

RECIPE

ORKSTOCK is back this autumn, at the Norfolk Showground on October 14. And we’re giving you the chance to win a VIP Porkstock experience plus the opportunity to cook with broadcaster, comedian and chef Hardeep Singh Kohli live on stage. Porkstock promises a day and night bursting with fantastic local food, thrilling live music and free family fun. And of course, a celebration of all things pork! If you’ve got a passion for delicious local food and great live music, Porkstock’s got be ‘(o)inked’ on your social calendar. And as official media partner of the Porkstock Cookery Demo Stage, Feast Norfolk Magazine is offering you the chance to win the full Porkstock experience, with the launch of: The Feast Norfolk Magazine Porkstock Recipe Competition!

This month Feast Norfolk Magazine launches a competition to win the chance to cook your own pork recipe with celebrity chef Hardeep Singh Kohli live on stage at Porkstock

VISIT

www.porkstock.co.uk

Porkstock

HOW TO ENTER Simply think up a Porkstock inspired recipe. It must:

• Take 20 minutes maximum to cook • Use Norfolk grown ingredients or produce • Be a dish that all the family can enjoy in the autumn • And, of course, feature pork!

THIS FANTASTIC PRIZE BUNDLE INCLUDES: • Four VIP tickets to the evening party • The chance to join Hardeep Singh Kohli, live on the chef’s demo stage, along with consultant chef to The Globe at Wells, TV chef and Porkstock patron Charlie Hodson - and cook your dish • A goody bag brimming with Norfolk produce, plus a rare Porkstock piggy apron • A subscription to Feast Norfolk magazine for 12 issues • A signed copy of The Norfolk Cookbook

The winning entry will be cooked live on stage at Porkstock, and also appear in the November edition of Feast Norfolk Magazine. Send your recipe, name, address and daytime telephone number to competitions@feastnorfolkmagazine.co.uk Terms and conditions Entrants must be over 18. Normal Feast Norfolk rules apply. All eligible recipes will be considered by a panel of judges. The judges’ decision is final. The winner must be available to attend the Porkstock Festival during the day on Saturday October 14 2017 to participate in the live cookery demo. And take part in any associated publicity (photography, press releases, social media posts) as requested by Porkstock UK and Feast Norfolk. The winners’ recipe will appear in print in the November edition of Feast Norfolk. The prize includes four tickets to the evening Porkstock Party, with access to the VIP area. Names of the four attendees will need to be supplied. Tickets will be available to pick up at the festival entrance. Photo ID will be required. The competition is open until August 1 2017

Wh a t 's On -

R O Y A L

a TaSTe

www.feastnorfolkmagazine.co.uk

N O R F O L K

S H O W

The Royal Norfolk Show is the event on the county’s social calendar and we’re taking part with our friends at Norfolk Country Cottages. Sarah Hardy tells you more

NORfOLK

THE ROYAL NORFOLK SHOW, held at the Norfolk Showground on June 28 and 29 this year, is a fabulous excuse for a two-day party and we’re taking full advantage of it! Norfolk Country Cottages, the county’s leading holiday rental company, celebrates its 25th anniversary this year and is planning a heck of a celebration at the show to mark this fantastic achievement. Brand Manager Lucy Downing explains: ‘We’re working on creating one of the best stands possible, with a giant hat tipi taking centre stage! We’ve teamed up with several local businesses to offer show-goers something really exciting.’ She continues: ‘We are welcoming guests for refreshments and talks from a range of local producers, thanks to the support of Feast Norfolk, and also offering them the chance to marvel at the beautiful shepherds’ huts crafted by Craig Nield and his team at The

English Shepherds Hut Company, whose workshop is in Norwich. Green Farm Coffee is bringing along its well known Coffee Shepherd Hut, too, usually spotted at Carrow Road! ‘Both companies are also inviting guests to a celebratory party on the Wednesday evening, where they’ll enjoy a feast of live music from the Norfolk band, Vagaband, plus locally sourced and produced delicacies from a selection of local companies including Woodforde’s Ales.’ Be sure to visit the stand, No 261 along the second drive on Avenue 9. The schedule of speakers is taking shape and those already lined-up include Feast Norfolk gluten-free recipe writer Sara Matthews, Sarah Savage from Essence Foods and Stephen Newham from Crush Oils, who are based just outside Reepham. The full programme of events will be announced in the June edition of Feast Norfolk.

2017 MARKS Norfolk Country Cottages’ 25th year, and what a quarter of a century it’s been. The company started out around the kitchen table at the family home of Richard and Lesley Ellis in 1992, and has grown from just two properties to being the county’s biggest, truly local, independent holiday cottage agency with a portfolio of more than 450 hand picked properties throughout the county. When asked what the secret is to the company’s longevity and enduring success, Lucy says:

‘Although we’ve grown to become the largest independent holiday lettings agency in Norfolk, we’re as committed to the original vision and values as we ever were: to provide the best portfolio, customer service, local knowledge and homeowner support as possible. ‘Norfolk Country Cottages also remains a true Norfolk family affair, with Lesley and Richard’s sons, Tom and James, and sonin-law Tom also involved in the business, overseeing its everevolving growth and direction.’

N e ws & G ossi p

A PROPER BURGER

We enjoyed going along to celebrate Byron Hamburgers launching in Norwich, described as the home of proper hamburgers! The restaurant in Chapelfield Plain didn’t officially open until the next day so we were some of the select few to enjoy a classic cheeseburger and the like! Visit www.byronhamburgers.com

BYRON HAMBURGERS

TAKING CARE

HEAD NORTH

(Pictured left) Tucked away just off the green in Burnham Market, you will find new neighbourhood café/bistro, 20 North Street, run by passionate working owners Holly Minns and Dan Fancett. Serving up tasty and unique British dishes with European influences inspired by Norfolk's plentiful local produce. Visit www.20northstreet.co.uk

NEWS

Visit www.lifeboatinnthornham.com

ROUND-UP The Boars in Spooner Row now has a fully qualified barista in its new coffee shop – and is serving cooked breakfast, every day from 8am, in the newly refurbished Snug. Ingredients are sourced locally, with bacon coming from The Paddocks, Mulbarton, sausages from Bunwell and day fresh eggs from Cavick Farm at Wymondham. Visit www.theboars.co.uk

NEW LIFE AT THE LIFEBOAT

The Lifeboat Inn at Thornham has a new Head Chef, Mike Smith, to further develop its menus and food reputation. Mike has spent 18 years in a number of kitchens developing his culinary skills and his food is traditional British with European influences - plus he is a great enthusiast of locally sourced ingredients.

MANY CONGRATS

Notcutts, the popular garden centre in Norwich, celebrates its 120th birthday this year. Quite an achievement! There’s always masses of choice for gardening lovers and we have to say that the café is pretty good, too. Visit www.notcutts.co.uk

CONTINUES OVERLEAF

NEW SHOWROOM

Arcadia Home Interiors in Fakenham has just launched its new design showroom with the help of a Chris Coubrough cookery demonstration. It’s the only supplier in Norfolk of SieMatic and Gaggenau kitchens and also has a bespoke joinery company that make beautiful handmade kitchens. Visit www.arcadiahomeinteriors.co.uk

There’s so much happening in our part of the region, the challenge is trying to keep up! Emma Outten covers all bases

BREAKFAST AT THE BOARS

We’re hearing good things about Clinks Care Farm, a 143 acre farm in Toft Monks, near Beccles, which combines care of the land with care of people. It launched in May 2010 and is run by husband and wife team Doeke Dobma and Iris van Zon supported by a dedicated team. Support their work by visiting the Barn Shop or signing up for the veg box scheme. Visit www.clinkscarefarm.org

DOING THE DOUBLE

DELI MOVE

The Norfolk Brewhouse, based in Hindringham, is celebrating winning double silver at the Society of Independent Brewers national awards, held in Sheffield. StubbleStag scooped silver in the Premium Lager category and DewHopper lager completed the double by claiming its own silver in the Standard Lager and Pilsner category. Visit www.norfolkbrewhouse.co.uk

Strattons is excited to announce the expansion of on-site café deli CoCoes which moved into a barn conversion within the hotel grounds recently. CoCoes will be open every day, offering all day breakfast, salads, terrines, pates, pies, traditional Sunday lunch, coffee, tea, cakes and pastries, deli produce, take away and much more.

PUB OF THE YEAR

Members of the Norwich & Norfolk branch of CAMRA (Campaign for Real Ale) have selected The Kings Head (Magdalen Street, Norwich) as their 2017 City Pub of the Year and also the Branch’s overall Pub of the Year. Rural Pub of the Year was won by The Star Inn in Lessingham, and Cider Pub of the Year was won for the sixth time by The White Lion, Oak Street, Norwich. Visit www.norwichcamra.org.uk

HEAD TO THE HILLS

Visit www.strattonshotel.co.uk

Best wishes to John and Sophie Hodgkinson from East Hills Café Bistro in Brundall Bay Marina who have reopened after months of refurbishment following a fire that broke out in the marina offices below the restaurant in September. This month Brundall hosts its first boat show, so East Hills will take centre stage for the catering, offering live entertainment, paella and a BBQ. Visit www.east-hills.co.uk

NEW HEART AT THE HART

MUSIC IN A YURT

Congratulations to Restaurant-in-a-yurt, Shuck’s, in Thornham, for winning the national PRS Music Makeover competition. As part of the win, Shuck's hosted an exclusive ticket-only event at the Drove Orchards restaurant to celebrate the win, featuring performances from PRS for Music members Mullally and Mammal Hands, and Editor Sarah Hardy was there! Visit www.shucksattheyurt.co.uk

TRIPLE WHAMMY

Happisburgh-based Ollands Farm Foods is celebrating after scooping three golds and silver at the prestigious World’s Original Marmalade Awards. It won gold for its Seville Orange Marmalade, Lemon and Herb Marmalade and Lime and Chilli Marmalade, and silver for its Seville and Whisky Marmalade. Owner Mary Ann Stuart was presented with an award by His Excellency Mr Koji Tsuruoka, Ambassador of Japan to the United Kingdom. Visit www.ollands-farm-foods.co.uk

CALL TO ARMS

We’re looking forward to checking out the transformed Carpenter’s Arms in Wighton, near Wells, this month. Beautifully refurbished, it will offer a charming mix of original features and modern-day comfort in its bar and dining area. The food is prepared to order using the freshest, natural ingredients, sourced locally from farmers, fishermen and traders. Visit www.carpentersarmsnorfolk.co.uk

The Red Hart Fine Ale Pub and Restaurant in Bodham, near Holt, has a new head chef, new menu and new look kitchen. Neil Williams started his career 30 years ago and worked in various London hotels before moving to Norfolk in 1999. Here he has worked in a range of pubs and restaurants before joining the family run pub which boasts fresh, local and seasonal produce. Visit www.redhartbodham.co.uk

COMPETITION TIME

Our allotment columnist, Rachel Birtwhistle, is to be the judge of a Woodgate Nursery Competition, where you can win £150 of Woodgate Nursery Vouchers for your allotment AND a subscription to Feast Norfolk magazine! She wants to hear your top tips for growing your own vegetables. Entry requirements can be found on the website. Visit www.woodgatenursery.co.uk

FOOD FIBS

More than one in 10 Brits have eaten food they secretly can’t stand, in a bid to appear more ‘cultured’ according to a new study, by MSC Cruises UK. More than 1500 people across the UK were surveyed in the online poll about their food experiences, and the top 20 foods Brits claim to like but secretly don't like include: Sushi (at number one), quinoa and oysters.

N e ws & G ossi p

Going Green

All due respect to Jannine Parr y, who , as well as being part of the From the Eart h Co-operative in West Norfolk and running her organic veg box scheme, Umbel Organics, is now Catering Manager at The Green Britain Cent re in Swaffham – expect lots of fresh, local produce in their plant-based café. Visit www.greenbritaincentre.org.u k

FRUIT REVIVAL

A Norfolk business highly commended in the Norwich & Norfolk Eco Awards 2017 is bringing an ancient English fruit back to our tables. Runner-up in the Eco Food Producer category, Jane Steward of Eastgate Larder grows medlars on her six-acre plot near Aylsham, and makes fine jelly and fruit cheese exclusively from Norfolk-grown fruit. Visit www.eastgatelarder.co.uk

CHEESE PLEASE

Good luck to any cheesemakers from our part of the region who have entered the British Cheese Awards 2017 - the pre-eminent cheese event in the UK takes place at the end of this month at the Royal Bath & West Show, Shepton Mallet, Somerset, and is a great celebration of British Cheese. Norfolk’s Ferndale Norfolk Farmhouse Cheese and Mrs Temple's Cheese did well last year. Visit www.bathandwest.com

NEW MEADOW NOOKS AT THE MILL Tuddenham Mill, the boutique hotel and restaurant near Newmarket, has launched five new bedrooms or ‘Nooks’ that are set in their picturesque meadow and are now available to book. Each has a kingsize bed, Missoni dressing gowns, exclusive ESPA toiletries, smart Sony TVs and free wi-fi. The Mill is also celebrating its 10 year anniversary, since reopening in 2007. Visit www.tuddenhammill.co.uk

COOKERY CLASSES

We went along the launch of the Cherry Cookery Kitchen in The Hayloft, Earsham Hall near Bungay recently. Gemma Harvey will host a variety of classes all year round offering mouth-watering dishes while at the same time dispensing helpful advice. Clever Canapés is the theme of the next class, on May 23. Visit www.cherrycookerykitchen.co.uk

NORFOLK THROUGH AND THROUGH (Pictured right)

The uniqueness of Norfolk is being celebrated by the English Whisky Co in Roudham, near Attleborough, with the first-ever release of Malt ‘n’ Rye, a single grain whisky made with malted barley and rye, and matured in bourbon casks. It is one of three single grain whiskies in the range, alongside Farmers and the yet-to-be-released Parched. Visit www.englishwhisky.co.uk

GROSVENOR FISH BAR

AND FINALLY...

Congratulations to Duane Dibartolomeo from the Grosvenor Fish Bar in Norwich, winner of the 2017 VisitEngland Tourism Superstar award! And well done to VisitNorwich for submitting Duane - who enthusiastically talks to all his customers whilst they are queuing for their orders advising them about where to visit and shop in Norwich and what to see - in the first place.

The Grove N E W

F A C E S

The wiLd FOOD Fan The new head chef at The Grove in Cromer favours local produce so much, he forages for it! Sarah Hardy finds out more

VISIT

www.thegrovecromer.co.uk

SIMON HUNTER MARSH hasn’t fallen far from the tree. He grew up at Gunton Park, went to school in North Walsham, and is now the new head chef at The Grove, a charming family-run hotel in Cromer. But interestingly, food wasn’t his first love - indeed, he fancied becoming a policeman and spent time in London training for this public service. ‘I took a part time job in a kitchen when I was studying and quickly realised that was the life for me. I think you are either a chef or you are just not!,’ he says. He returned to Norfolk, trained at the Hotel School at City College Norwich, and has since worked for many of the region’s leading eateries including The George at Cley and with Jayne and Nigel Raffles in Norwich. Now, however, he has found a new home at The Grove, with owner Richard Graveling saying: ‘We’ve worked with Simon on a casual basis over the last couple of years and I’ve always been impressed with his innovation, enthusiasm and knowledge. As a small restaurant we have the luxury of being able to give

each individual dish real care and attention and this is where Simon comes into his own, as well as being a talented leader and manager.’ Simon, who is in his early 40s, is ambitious for the hotel and determined to offer challenging and interesting dishes - look out for muntjac venison meatballs, for example. ‘I want people to know the story of what they are eating,’ he says. ‘And, because of this, we’re thinking of having a short story about each dish on the menu.’ Apart from using as many local suppliers as possible, including butcher Icarus Hines in Cromer and fisherman John Davies for crab and lobster, again in Cromer, Simon has access to the hotel’s own fruit and vegetable gardens. Indeed, he reels off courgettes, tomatoes, radishes, lettuce, chillies and edible flowers as all being available for him to use at present. ‘I’ve always been fortunate enough to be in the right place at the right time and The Grove certainly fits that bill. I grew up in a big Norfolk farmhouse so this is almost like coming home for me, especially with the gardens - we can literally go out

and pick fruit, vegetables and herbs and put them straight on the plate.’ Add to all this his passion for foraging, which he enjoys with his dog, Burt, his daughters, Grace and Lyla, and his fiancee Kate, and it’s fair to say that Simon is all about local, seasonal produce. ‘I get most of my inspiration from simply looking out of my window, and seeing what there is. I just make the most of what Mother Nature offers.’ So you’ll see him foraging for wild garlic, mushrooms, wild spinach, seaweed, juniper berries and more all of which will end up on the hotel menu. ‘I enjoy it - and it is great exercise,’ he laughs. ‘And the flavours are intense. I’m also really interested in raw food, and I’m looking at the medicinal benefits of it.’ Simon, who lives in nearby Overstrand, brims over with ideas, saying lunch on the lawn is another of his plans, as well as upping the game with the hotel’s popular afternoon teas. ‘We have a great foundation to create something very special here, building on the great work of previous chefs, and I’m really looking forward to putting my own mark on The Grove,’ he says.

THE GROVE IS A GOLD AWARD WINNING TWO AA ROSETTE HOTEL AND RESTAURANT, SET IN FOUR ACRES. IT HAS BEEN RUN BY THE SAME FAMILY FOR FOUR GENERATIONS

SIMON HUNTER MARSH

THE GROVE has also started a new lunchtime service, with food available from noon to 5pm until the end of September, from Monday to Saturday. Dishes are lighter and yet still reflect the hotelâ&#x20AC;&#x2122;s philosophy on seasonal, local produce. Dietary requirements are catered for. Expect sharing tapas, alebattered fish, an innovative vegetarian option, a seafood pasta, craft burgers and more. Sunday lunch is still available from noon to 2pm.

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shop front FO O D I E H U B

It’s a small market town with a growing reputation as a food and drink destination. Andy Newman visits Bungay and finds a diverse and thriving foodie hub FROM TOP LEFT CLOCKWISE: KELLY BRADLEY, SUFFOLK STONEHOUSE; SUE & DAVE WATTS, THE OLD BANK VINTAGE TEAROOMS; SIMON THOMPSON & CHRIS GIDDENS, GIDDENS & THOMPSON; CLIFF HARRIS & LUCY DENNY, THE EARSHAM STREET FISH CO.; MICHELLE STEELE, EARSHAM STREET DELICATESSEN; SIMON ALPER, IMPERIAL WINES; MARK HOUGHAM, THE CASTLE INN; GEMMA PARKER & MIKE HENNESSEY, EARSHAM STREET CAFÉ

shop front HE freQUeNTLy WORKS

a 13 hour day, but fishmonger Cliff Harris wouldn’t have it any other way. He and partner Lucy Dennis opened the Earsham Street Fish Company two years ago, taking on the premises which used to be occupied by the Earsham Street Deli. Cliff is no stranger to the world of fish – he started working at Lowestoft fish market as a runner in 1977. In 2011 he decided to take the plunge and do it for himself, opening a fish stall in Diss. This gave him and Lucy the confidence to seek something more permanent, and now they present a wonderful, traditional display of fish, which is attracting customers from far and wide. It’s hard work – Cliff travels to the Lowestoft fish market early each morning to attend the auction, before returning to lay out his display before the shop opens. But the couple love the interaction with customers, which makes it all worthwhile. ‘When you get a busy, bustling day, you do get a buzz out of it,’ says Cliff. With a lending library of recipe books, and free loan of fish kettles and oyster shucks, this is a concern which is truly dedicated to helping foodies make the most of fish. Across the road from the fish shop is Giddens & Thompson Greengrocers, a small but perfectly formed shop owned by Simon Thompson and Chris Giddens. Simon is no stranger to the Bungay food scene, having opened and run the Little Green Wholefood Shop across the road 15 years ago, before pursuing a career in project management in London. A combination of serendipitous events led to the founding of the greengrocers. Simon was covering the odd shift back in the wholefood shop to help out at the exact point that the fruit and veg shop in the town’s Market Place closed. The couple saw this as a great opportunity, and knew that they wanted to open up on Earsham Street, which had a growing reputation as a food hub – ‘a little foodie enclave’ as Simon puts it. Luck once again played a part, with a small shop on the street, which had housed a gallery, becoming available, and the pair jumped at the chance.

Since then they have built really close relationships with a number of local producers, buying much of their produce direct, as well as driving to the renowned wholesalers Easters every morning – a level of dedication which is both unusual, and the reason why the shop has a reputation for freshness and seasonality. The Earsham Street Delicatessen will be familiar to Feast Norfolk readers. Celebrating 10 years in business this spring, and winner of a clutch of awards, the deli has been the focus of the growing food hub in Bungay. Founded in 2007 at the delicate age of 22 by Michelle Steele, the deli’s success is built on the fact that Michelle and her team have taken the time to build really close working relationships with producers and suppliers, both locally and further afield. One area in which the deli has built a fine reputation is for its range of British cheese, including many from Norfolk and Suffolk. Friday is ‘Tart Day’ at the deli, when their local pie and tart supplier brings in a selection of beautiful tarts. Such is its reputation that many customers plan their visits to coincide with Friday, and Michelle even has examples of holidaymakers planning their itineraries around the day so they can stock up as well. Just four doors up from the deli is The Castle Inn, a 600 year old pub which in the last decade has built a fine reputation for its food offering (including a four star review from the late – and notoriously difficult to please – Sunday Times food critic AA Gill). Mark Hougham and Tanya Martin, who took over the pub in 2007, have achieved that most difficult of feats:

changing the pub’s offering radically while retaining its character and taking the locals with them. Aside from the creation of four gorgeous en-suite bedrooms, the biggest change has been in the food offering. Chef Mark wanted to push the boundaries, introducing a modern British flavour to the menu which has attracted a discerning – and younger – clientele who are travelling to the town because of its foodie reputation. The couple are continuing to invest in change, with a new beer garden and car park opened in time for the spring sunshine. One of the town’s newest and most successful food outlets, the Suffolk Stonehouse pizza restaurant, run by Kelly Bradley, is just around the corner in St Mary’s Street. Offering something a bit different from the grown-up food available elsewhere, the Stonehouse is very much geared up for families. The building, which had been empty for a year, had a massive refurbishment in 2014 to provide a new kitchen, an outside children’s play area, and a cosy interior which is pitch-perfect. But it’s the food which really brings people here. Staggeringly, the restaurant won the prestigious PAPA Award for best independent pizza restaurant in the UK just a year after opening, with chef Jack O’Dwyer a finalist in the best chef category at the same awards and then a Gold Award in the same category in 2016. Bustling cafés and tea rooms are always the sign of a foodie destination, and two very different businesses are flying the flag for Bungay. In the former HSBC bank on the town’s Market Place is The Old Bank Vintage Tea Rooms, run by Dave and Sue Watts for the past four years. Both had pursued careers outside the world

of hospitality – Dave as a poultry breeding consultant, and Sue as a local government officer, but like many foodies, they had dreamed of opening their own food business. The spur came when Dave was made redundant, and they took the plunge, opening a business which combined their interests in antiques and food. With antiques on offer in the former bank’s vaults, and a gallery upstairs, the tea room was initially something to get people through the door, but gradually its reputation grew until it became the main attraction. It’s not hard to see why. With everything baked by Dave on the premises, proper loose leaf tea, vintage www.feastnorfolkmagazine.co.uk

afternoon tea on offer for just £12.50, and the tables laid with beautiful vintage crockery, the vibe absolutely suits the listed 1919 panelled interior. ‘We are living the dream,’ says Sue. ‘It’s like having tea party every day, but people are paying to come.’ Back on Earsham Street, Leith’strained chef Gemma Parker and her husband Mike Hennessey are definitely adding to Bungay’s foodie attraction at the Earsham Street Café. After running a café at the local garden centre, the pair were attracted to the town centre by its growing foodie reputation, finding premises right at the heart of the food hub. Open seven days a week, the café

Bungay’s Garden Market takes place on Earsham Street on May 14

EARSHAM STREET DELI

GIDDENS & THOMPSON

serves breakfast and lunch, as well as doing a brisk trade in teas, coffees and cakes all day. Everything is cooked from scratch on the premises, with a range of influences from African to Middle Eastern appearing on the menu, alongside the more obvious café favourites. Seasonal specials are a big draw, taking advantage of the wonderful ingredients which can be sourced locally. On the morning I visited, venison and redcurrant terrine, and a mushroom, cavalo nero, cheddar and chive tart were both tempting me from the specials board. The café also does occasional tasting evenings, such as the seven course ‘Starters and Dessert Evening’ taking place on May 25. No foodie destination is complete without somewhere to source really interesting wines, and Bungay is fortunate to have Imperial Wines, a truly independent wine merchant which is fighting back against the online tide by offering a unique selection of wines, and, more importantly, the opportunity to seek advice face-to-face from friendly experts. ‘Having a chat about a relatively important purchase is still something that people like to do,’ says sales manager Simon Alper. ‘Lots of people want to come in and talk to someone about what they are buying.’ Founded in Diss in 1995, Imperial moved to Trinity Street in Bungay in 2009. The wine offer is principally – but not exclusively – Old World, with France strongly represented, together with an ‘eclectic selection’ of Italian and Spanish wines, and a good range of German bottles. Imperial is the sole importer of many of the wines, which means this is a selection you will not find elsewhere.

EARSHAM STREET CAFÉ

“a great hungry hug of hospitality."

The Old Bank

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OPENING TIMES Tuesday to Saturday 9.30am to 5.30pm

TIM BRISCOE FROM BUXTON POTATO COMPANY KEVIN WARDEN

a LOCAL LEGENd K E V I N

W A R D E N

The East of England Co-op’s ground-breaking Sourced Locally initiative celebrates 10 years this year. Emma Outten meets Local Sourcing Manager Kevin Warden

MICHAEL COE FROM GREAT TILKEY HONEY

DON’T BOTHER asking Kevin Warden, the Local Sourcing Manager at East of England Co-op, what his favourite Sourced Locally product is. His reply will be: ‘I love them all the same. It’s like saying which child do you love the most?’ Sourced Locally, a local food for local people initiative, was founded in 2007 after the Executive Officer of Retail, Roger Grosvenor was travelling to Aldeburgh in Suffolk and passed a field packed with fresh asparagus. When he found out the store’s variety came from Peru he decided it was time to look for produce a little closer to home. The regional Co-operative Society, which covers Norfolk, Suffolk and Essex, decided to take action, and after partnering with local farmers, sold 33,000 bundles in the first season. To begin with, the Sourced Locally initiative was trialled in 28 stores. Now, a decade on, more than 100 suppliers are supplying more than 3,000 products in 125 stores. Kevin joined early in 2008 and he already had the right contacts, as he explains: ‘Before I did this I was Operations Manager for the dairy and we sold a few local products on the milk rounds including James White drinks.’ In his new role, he thought he’d ‘do okay’, but he probably didn’t expect the turnover from Sourced Locally to jump from £600K in 2007 to £17.5m last year - or that the initiative would create 400 jobs. ‘I’m really

big interview

CHARLIE TACON FROM THE TACONS

NICK HENRY FROM KRUSTY LOAF BAKERY

proud of that,’ says Kevin. Overall, £57 million has been ploughed back into the region, and all the while the initiative has continued to reduce food miles. Kevin’s strapline is: ‘When I say local I mean local,’ and he adds: ‘I’m confident that every product we sell has got the provenance.’ The customers’ love of local isn’t going away anytime soon, as Kevin says: ‘If I was to put a punnet of Spanish strawberries, a punnet of British strawberries and a punnet of Norfolk strawberries in one of our stores, the Norfolk strawberries will definitely go first.’ The market for locally sourced produce has grown, as Kevin demonstrates by way of example: ‘If you go to Long Stratton I’ve got a two metre bay of local beer and wine, three metres of local ambient food and one metre of local meat!’ But what about the price? ‘You are paying for the freshness and the quality. I don’t think local is expensive,’ he says. The Sourced Locally initiative adheres to a Five Ps Policy, meaning that the product must be Profitable for the producer; Profitable for the Society; the right Price for the customer; plus producers will be Paid promptly; and receive Professional support from food safety experts. Kevin, who is Suffolk born and bred, practises what he preaches. ‘There’s not a product that we sell that I haven’t tried and tasted.’ He has three children, seven grandchildren, ‘and another one on the way,’ and is always on the lookout for new suppliers, as he adds: ‘My family all know that I can’t go past a farm shop without going to have a look.’ www.feastnorfolkmagazine.co.uk

Many producers attended the recent 10 years of Sourced Locally Supplier Supper at Wherstead Park, the East of England Co-op’s Suffolk HQ. ‘Because it was 10 years we really wanted to do a celebration and have fun along the way,’ says Kevin, who is quite the double act up on stage with Roger. The County Winners were Great Tilkey Honey for Essex (crowned Producer of the Year on the night), Alder Tree Cream Ices for Suffolk and Fakenham-based Krusty Loaf for Norfolk. Also at the event was Sarah Savage of Essence Foods, one of the newest Sourced Locally suppliers. ‘I’ve got high hopes for Essence Foods,’ says Kevin. On the night the society revealed plans for a truly local food hub, enabling suppliers to serve a range of customers, such as hotels, restaurants and schools. And there are exciting times immediately ahead for the Society, with

the new Acle store opening on May 25. Kevin says: ‘There are suppliers nearby, including The Tacons, who’ll be in there. And then we’ve got Woodforde’s Brewery just down the road. My guess is we’ll probably we have 50 local suppliers in there.’ Then, next month, the Sourced Locally Fortnight will take place. ‘This is the third year we’ve had it and our target this year is to turn over a million pounds of local products in a fortnight. It’s about awareness really.’ And soon after that you’ll find Kevin at the Royal Norfolk Show, on the lookout, as ever, for new suppliers. He admits to being full of ‘mad ideas’. For instance, he’s working with a Norfolk supplier on a top secret project to produce a retro chocolate bar – so watch this space. So can Kevin envisage another 10 years of Sourced Locally success? ‘Long may it reign - I don’t see any reason why not.’

C I T Y

C O L L E G E

N O R W I C H

SUE KESSECK

THE P RO F E S S I O N A L TO U C H

Steve Thorpe, head of Hotel Schoo l, has this update:

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OUR OFSTED REPORT has been published which rates the college as ‘Good’ for overall effectiveness. Hospitality was highlighted with learners successfully taking over the running of three hotels for a week. Hospitality has also retained its Gold hospitality accreditation by workforce development charity People 1st; and retains Centre of Excellence status for food and beverage service and front office and reception. And with Debut Restaurant retaining its Highly Commended AA College Rosette, all this great news enables us move forward into the new term. The British Hospitality Association recently published a report which says that without future EU migration the hospitality sector faces a recruitment crisis. However, the potential plus side of this is that is gives even more opportunities for young people in Britain to have a career within the hospitality sector. We have chefs within the region who are earning very good salaries! We move into the exam season and have got a number of students who will attempt to take their GCSEs again. The most important element around English and Maths is that lots of students have made very good progress in terms of their literacy and numeracy skills. We’ve started taking reservations for the Royal Norfolk Show, when Debut Restaurant goes on the road at the end of June. There are so many opportunities for people to make bookings for breakfast, lunch and dinner and even afternoon tea. Alice in Wonderland could well be present although I promise I’m not going to dress up as the White Rabbit!

THIS MONTH EMMA OUTTEN HEARS HOW LECTURER AT CITY COLLEGE NORWICH, SUE KESSECK PREPARES THE CHEFS OF THE FUTURE FOR THE WORLD OF WORK

IT IS SUE KESSECK’S job to get all students on the professional cookery courses at City College Norwich ready for work in what can be high pressure kitchen environments. And she’s certainly well-qualified as she’s worked under a Michelin starred chef in Nunsmere Hall Hotel in Cheshire in a past life, with Sue commenting; ‘I think that was one of the hardest seven or eight months - I worked every day for 12 hours a day – but it was brilliant training.’ She spent around 20 years in the industry, heading up country house hotels and gaining 2 AA rosettes in four of them - including Penmaenuchaf Hall Hotel in Snowdonia National Park. ‘I’ve worked all the way up from commis chef,’ recalls Sue. She moved to Norfolk 16 years ago to raise her family. ‘Whilst the children were small I still wanted to develop my career, so I went to The Wildebeest, when Dan Smith was Head Chef, and worked there for a couple of years, doing straight shifts which enabled me to keep up with everything I’d loved and learnt.’ And she adds: ‘The next natural step was to teach the next generation, as it is a young person’s game.’ Sue began as a sessional lecturer 11 years ago and became a full time

lecturer four/five years ago. She says: ‘What I’ve got into is the course leadership and the development of the Level 2 and 3 chefs. I’ve really got my teeth into it now. It is not just working in the kitchens; it’s developing the programmes and the qualifications.’ Sue continues: ‘Level 3 is basically advanced techniques in professional cookery - hopefully students will leave the college and go into the industry a couple of steps up the ladder, in a more supervisory role.’ She works closely with James Phillippo, the Head Chef in Debut Restaurant who also happens to be one of her former students! This year students have been able to visit places such as Swannington Farm to Fork to see theory put into practice. ‘It’s about sourcing produce locally rather than thinking that you can source anything at any time,’ says Sue, ‘and it’s about embracing what’s on your doorstep. ‘The ultimate aim with the Level 3 is to build on those skills that they’ve learnt in previous years.’ For example, to start off filleting a fish and to end up producing a rolled fish dish. And it’s not just about practising skill sets, as Sue says: ‘It’s up to us to develop them as far as possible with life skills.’ As lecturers, she adds: ‘We need to move with the times and make sure the students are developing modern techniques as well as the classics. ‘And we’re as realistic as we can be about the industry - our role is to prepare them for that – as it is quite long hours and it is quite tough.’ But the jobs are out there, as Sue says: ‘They will find employment – especially in Norwich.’ As much as she used to love being a head chef, Sue says: ‘This has been fantastic because it marries both things together - I still continue to practise and learn every day. ‘We have young people coming back all the time saying ‘have you got anybody who can come and work for us as chefs or front of house?’ ‘If students can start their journey with someone who’s been with us it’s great - I get a real thrill out of seeing young people develop and go out into work because that’s what it’s ultimately about.’

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THE GIN TRAP INN

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Channell`s Norfolk Preserves P R O D U C E R S

DAVID CHANNELL

VISIT

www.n orfolkp reserve s.co.uk

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

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AVID CHANNELL may have just turned 65 but he is not about to retire anytime soon. Not only is he the man behind Channell's Norfolk Preserves, a family business tucked away in a residential suburb north of Great Yarmouth, he also remains an electrical engineer by trade. In 1990, a hobby of making different sauces and experimenting with various tastes grew into Channell's Norfolk Preserves, when David produced his first commercial batch of marmalade with brandy. The seed for the business was sown following a trip to Southwold. ‘There was a shop that sold homemade stuff - I’m talking 30 years ago or more - and I bought a little jar of marmalade with brandy in it.’ However, when he tasted it, David’s first reaction was: ‘Where was the brandy?’ He came to the conclusion: ‘I’m sure I could do something better than this.’ With the help of his wife, Sonja Hayton, Channell's Norfolk Preserves started with that one product: marmalade with brandy. It has to be just the right amount of brandy, of course. David adds: ‘I’ve experimented with different amounts but we’ve decided that one per cent is about right. If you put more in it doesn’t taste any more of brandy - it just tastes bitter; and if you don’t put enough in you don’t get the taste of brandy.’

www.feastnorfolkmagazine.co.uk

The production unit has changed over the years. The self-employed electrical engineer says: ‘We were making them on a tiny cooker in the flat above the workshop - now the workshop has been converted into a kitchen.’ That’s not the only thing that’s changed: ‘We now have more than 40 products in the range - the best sellers are the marmalades and jams,’ says David. All of the jams and marmalades (with the exception of the marmalades made with alcohol) are made with only three ingredients: fruit, sugar and pectin - no artificial colours or chemical preservatives are used. David says: ‘Our jams and marmalades are high fruit and low sugar: 70g per 100g is the typical fruit content and 50g per 100g is the typical sugar content.’ So that’s at least 25 per cent less sugar than high street brands. And the marmalade is produced with the whole fruit which makes it thick and extra orangey compared to conventional marmalades. Channell's Norfolk Preserves is not just about marmalades and jams, however – there’s Pure Honey, with the honey supplied by various beekeepers from around the area, then there are the condiments such as pickles, sauces and chutneys. ‘We do our own Tomato Ketchup and Brown Sauce plus Bread and Butter Pickle - they are all good sellers,’ says David. Locally-grown ingredients are used wherever possible, although there are some necessary exceptions: Balsamic vinegar has to be specially imported from Loggia in Tuscany, Italy; Dijon mustard comes from Dijon. Keen

local growers have even been known to bring along their own fruit to make up a batch for preserving or bottling! David uses fruit from local farms, adding: ‘We keep a freezer full of fruit too so we can make our products whenever we want.’ And all the products are made in small batches. ‘The newest ones we’re doing at the moment are a hot horseradish sauce which is very nice, a hot English mustard which has a lovely flavour, and a wholegrain mustard which is very popular.’ David mainly supplies farm shops and delicatessens throughout Norfolk and Suffolk, although he comments: ‘We are looking for more stockists outside of Norfolk and Suffolk.’ There was a time when Channell's Norfolk Preserves were being exported to Belgium, of all places. That export route might have come to an end but nowadays the products can be distributed worldwide through online sales. ‘I’ve got a very good customer in Hamburg,’ says David. ‘She’ll order something like 30 jars of jam in one go as she’s got family and friends who like them so I have to send two boxes.’ With Channell's Norfolk Preserves, and the electrical engineering business continuing to keep him busy, David is showing no signs of slowing down. ‘I’d be bored!’

PRODUCT SHOTS BY

CHRIS BALL AT GGS NORWICH

HENRY CHAMBERLAIN CLEANING MUSSELS

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Zoe Dunford recharges on slow food and nature

VISIT

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ITâ&#x20AC;&#x2122;S PEAK SUMMER in Wells-nextthe-Sea. The restaurants are fully booked, the quay is crowded and the car parks are full. But youâ&#x20AC;&#x2122;re eating locally-sourced, delicious food with an uninterrupted view of the beach. Where are you? From April to October, ex-marine Henry Chamberlain provides access to the most remote and spectacular beaches on the North Norfolk coastline. Trips included are to the East Hills, Scolt Head island and Blakeney Point. Individuals, families or small groups can appreciate the stunning scenery and richness of our local produce in a low impact way, under sail. Henry has restored three traditional Norfolk boats: a 1950s 30ft whelk boat, 20ft crab boat and 16ft mussel flat. It took him five years, using skills passed down from his carpenter father - whose speciality was once to make wooden jigsaws. Now 47, Henry grew up in Houghton, West Norfolk, and dreamt of finding a way to make a living pursuing his passion for adventure and the outdoors. His grandfather

Coastal Explorati on Company -

was an ornithologist specialising in East African parrots and Henry could see how fulfilled this interest made him. Henry worked for the UN and travelled the world for them as well as with the marines, but he didn’t want to leave it too late to start his own business. His mother died at the age of 56. ‘Why wait to do something you love?’ he says. His sister Joanna Getley brings her own passion for food to the business. Through a graduate training programme in fresh produce, she has experienced every link in the supply chain. For example, she worked with potato growers, an abattoir and retailers. She learned what she does – and doesn’t – want to eat. ‘Very simple ingredients can taste fantastic and I want to share that pleasure with others,’ she says. I join a breakfast trip onboard the whelk boat, Salford. The bacon is thick and smoky, bought from Kew’s at East Rudham. The emphasis is on ‘happy meat’ and when I smell it sizzling in the pan I can’t stop smiling either. When she buys beef, it’s from a small herd of Aberdeen Angus reared by Jane Fleming in the same village. Bread is from Bircham Mill, where owner Ellie Charmers grinds her own flour. Joanna likes to use spelt flour for added flavour in the quiches and treacle tarts she bakes for Henry’s trips. Ellie also provides delicate, awardwinning sheep’s cheese, while Joanna grows her own fresh herbs, fruit and vegetables for dressings, chutneys and sauces. The coffee we drink is roasted in North Norfolk by the Grey Seal company and vies with the bacon for most appetising aroma. Joanna also loves cooking vegetarian dishes, complemented with home-grown salads. The emphasis is on seasonal, locally-sourced fresh ingredients. Guests can also choose a trip where they forage for their own food: samphire when it’s in season, cockles, naturally-growing mussels, mackerel or flatfish. You can learn how to www.feastnorfolkmagazine.co.uk

E A T I N G

O U T

ABOVE: JOANNA GETLEY; BELOW: HENRY CHAMBERLAIN WITH ZOE DUNFORD AT THE HELM

prepare it or take a wild swim while Henry does it for you. New for 2017 will be a chance to sail to an idyllic spot for yoga with North Norfolk’s Poppy Zella Reed. On overnight trips, there are enough berths to comfortably sleep six people and Henry brings a wood burning stove to make it extra toasty. When I meet him, Henry is about to take the slow food concept to a whole new level. Driving from Wells to Norwich takes just over an hour, but he has over half a dozen companies signed up to making deliveries a

£14.95 fixed price lunch for 2 courses

THE WELLS CRAB HOUSE SEAFOOD RESTAURANT

Open for Lunch and Dinner Tuesday to Saturday 12pm - 2.30pm; 6pm - 9.45pm for last order; Wine bar open from 5pm

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

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www.thebrisleybell.co.uk

Coastal Explorati on Company -

E A T I N G

www.feastnorfolkmagazine.co.uk

THE 20FT CRAB BOAT

much longer way round. He will sail to Great Yarmouth and up the River Yare to Norwich. The bonus is that the deliveries will use zero carbon, under sail. He will take Norfolk Saffron - grown in Burnham Norton by Sally Francis - Grey Seal coffee, Norfolk Gin, olive oil from Olivaverde and marketing material for Rescue Wooden Boats, Slow Food Anglia and East Coast Events. ‘Globally, there’s a resurgence of using sail on some trading routes, for example the Tres Hombres transporting rum and cocoa from the Caribbean to Europe, and we’re the first in East Anglia to test the water,’ says Henry. Sailing and eating with Henry and Joanna are all about recharging. It’s time to descend on the bacon while Joanna fries the eggs. When she adds them to our plates, the dark, rich yolks – from her own chickens and guinea fowl break over the fresh ciabatta. With a full stomach and a head full of lasting memories, I depart ready to take on the world with a smile. Group trips start from £80 per person. Most charters are bespoke and work out at about £120pp for a full day.

O U T

PICTURE BY

BILL SMITH

tHe LONG

LUNch VISIT

www.nethertonhouse.co.uk

Netherton House, in thriving Long Stratton, really comes into its own at this time of year as the restaurant has a great garden for outdoor dining, says Emma Outten

N PICTURE BY

BILL SMITH

O SCHOOL HOLIDAY is complete without taking my little lady out to lunch (not that she’s that little anymore!). Our latest lunch together involved the short drive down the A140 from Norwich to Long Stratton and Netherton House, a beautiful building which was restored back to its 17th century heyday just a couple of years ago. The 60-seat restaurant inside looked lovely, but the spring sunshine was far too tempting, so the first thing we did when we walked in was walk straight back out again, to find a sunny spot in the glorious garden. There’s a family friendly vibe out there, with young families enjoying lunch and the sounds of East Anglia’s finest, Ed Sheeran, emanating from a speaker masquerading as a bird-box on a nearby tree. Across the way, a woodfired pizza oven looked expectant for those balmy summer evenings to come. First things first: what to drink? I decided on a small glass of Plate 95 Sauvignon Blanc, from Chile, which was suitably fresh and zesty to sip under the sun. Whereas my daughter tried apple juice from Norfolk Scrumpers, based in Hempnall – it’s always nice to discover new local producers and this one offered natural, unfiltered juice. As for the menu, Netherton House serves a range of dishes from around

O U T

the world using locally sourced, fresh produce. I had the local asparagus – this was one of the more pricey starters at £7.50 but there was so much more to this dish than just asparagus, coming as it did with crispy hen’s egg, Parma ham and Parmesan (the latter dusted over the grey slate plate like icing sugar). The egg was a touch on the runny side for me, but, hey, each to her own when it comes to eggs. All in all, it was a tasty Italian twist on a seasonal favourite. Meanwhile, my daughter filled up on bread and olives (£4.25). The accompanying dipping oils soaked up the dryness of the bread, and it all came on a rustic wooden breadboard which was a nice touch. For main, my daughter loves a burger so it came as no surprise that she would go for the Netherton’s Beef Burger (£11.95), served with chips, coleslaw and pickles - both the chips and the coleslaw came in shiny flower pots, which was fun. Her burger was stacked high with cheese, bacon and onion rings; and as soon as I saw it I knew my daughter

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BILL SMITH

would regret tucking into four hunks of bread beforehand - she soon passed over a sizeable onion ring! I went for dressed Cromer crab (£13.95) with potato salad, Marie Rose sauce and a crisp salad. The crab was one of the best dressed I’d ever had (a designer dress of a crustacean), and the salad was sizeable - in fact the plentiful potato salad was almost superfluous. All in all, the presentation was on point, as my daughter says on an almost daily basis these days (the tricolour arrangement of red, yellow and green peppers didn’t go unnoticed). She never fails to impress me with how she manages to find a separate stomach for dessert, and at Netherton House, they are all priced at £5.50. I had lemon posset with fresh berries and shortbread. The citrus concoction was just perfect in the sunshine, and the shortbread looked heart-warmingly homemade. My daughter went for two scoops of ice-cream. The salted caramel – her current favourite flavour – was off the menu, so she settled for lemon meringue and honeycomb, and for two scoops read two bowls! Plus there was a garnish of strawberries and a pot of dipping chocolate. To say she got more than she bargained for was an understatement. All in all I headed back up the A140 with a very satisfied 11-year-old. • Netherton House stages Bank Holiday Music Days, with the next one on May 28

BILL SMITH

E A T I N G

PICTURE BY

Netherton House

The Barsham Arms -

P R O M O T I O N

VISIT

www.thebarshamarms.co.uk

IN THe cOUNTRy

The Barsham Arms, a Country Pub and Kitchen in East Barsham, near Fakenham, has had a complete makeover, as Feast Norfolk discovers SET IN THE PICTURESQUE village of East Barsham and adjacent to the magnificent East Barsham Manor, The Barsham Arms is a classic yet cosy country pub and kitchen serving fresh home-cooked food daily. The inn, which has 10th century origins and once hosted Henry VIII, is a grade II listed building, complete with roaring fires, exposed beams and many original features. New owners Jon Bingham and Amy Beevers, who also own the equally charming Crown Inn at Pulham Market, in South Norfolk, have given their new pub a complete makeover, returning it to a traditional looking country pub and free house with exceptional food, ale and wine choices, offering great value for money. Sympathetically restored, the interior incorporates traditional features including original beams

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and open fireplaces. Jon says: ‘The building needed lots of structural work as well as decorating throughout. The floor has been replaced, a brand-new bar has been put in and the building was completely re-plumbed and rewired. The kitchen has had an update with new equipment, there’s new toilets and a woodburner, too.’ The restaurant offers pub classics with a modern twist, using quality fresh and locally sourced ingredients cooked to order and served professionally by a team of competent and passionate chefs. Alongside the main menu there is a light bites snack menu and every Sunday, traditional roasts are served. ‘We serve food that we ourselves are passionate about - it’s all about seasonal produce,’ says Jon. Local suppliers include Mrs Temple’s cheeses, the Boudicca

Brewery Company and Walsingham Farms Shop. Current examples on the menu, bossed by head chef Keith Evans, include a 5oz Barsham burger, seared fillet of hake, slow cooked pork belly and traditional fish and chips. Aside from the separate dining area there is a spacious bar and lounge area, for bar meals and fine dining. Children are welcome in the restaurant and bar areas, with their own menu choices and well behaved dogs are welcome in the bar area, too. Open daily from noon, food service hours vary depending on the season. The free house also offers bed and breakfast and holiday cottage accommodation for those looking to explore the beautiful countryside and nearby coastal area of North Norfolk. It is hoped that these will be open soon.

THE FACTORY SHOP opens Monday to Friday, from 9am to 4.30pm, and on Saturday from 10am to noon. There is also a stall (8) at Norwich Market. The Norfolk County range is stocked at numerous restaurants and shops including Waitrose and the Sandringham Visitor Centre

V IS IT

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Lakenham Creamery -

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MELTING MOMENTS

Ice cream maker Lakenham Creamery has four new flavours to tempt us this summer, discovers Sarah Hardy as she visits the Norwich HQ LAKENHAM CREAMERY is a big part of Norwich history as it has been producing ice cream for the fine city since 1921 and the current owner, Chris Coughlan, has been in charge for 25 years this month. The wonderfully named Christmas Aldous started the company which was taken over by his two sons, Ronnie and Chris, then by a local partnership and then by Chris - and he was fortunate to have plenty of help from Chris Aldous in the early years. The creamery’s office is based at the old Aldous family home, where ice cream has been produced for decades since the company’s humble beginnings in King Street. The business then moved to Cricket Ground Road before locating to Trafalgar Street, off Hall Road. Two ranges are produced: Norfolk County Dairy and Aldous. Norfolk County is the more luxurious, being made simply from double cream, sugar, egg yolks and natural flavours. As Chris explains: ‘It is the way you make ice cream at home. We take real pride in it.’ And they have won an impressive 28 Gold Great Taste Awards from the Guild of Fine Foods, and a further 120 national awards so it’s fair to say that the trophy cabinet is bulging!

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They usually produce between 24 and 26 different flavours of Norfolk County, with seasonal specials such as Christmas Pudding always popular. This summer sees four new flavours joining the stable salted peanut, gooseberry and elderflower, pure pistachio and dark chocolate with cocoa nibs. The latter two will be limited editions. Chris says: ‘I have had the limited edition ones in my mind for some time so I thought we would finally make them, to coincide with my anniversary. ‘We have been trialling them and we are very nearly there. They should all be ready for the summer and we are really excited about them.’ At present the factory can produce between 1000 and 2500 litres of ice cream a day, with production cranking up in the summer months. ‘We can make three flavours at the same time but they have to compliment each other,’ Chris says. ‘So something like vanilla, toffee crunch and butterscotch.’ Indeed the factory, which employs six people including factory manager Damian Hunt, is very up-to-date, with Chris saying that they continually refit and replace equipment. ‘We use old fashioned processes but with the best modern technology.’

The process takes two days and the factory boasts several cold storage units where the ice cream is kept at around -24 degrees. Two vans then buzz it around the eastern region to leading delis, food halls, restaurants and hotels. Over the years Chris has been asked to produce a wide variety of different flavours for companies and mentions an onion one and a prawn one as being on the more exotic scale! Interestingly, vanilla is still the top seller, with chocolate coming hard on its heels. Chris himself likes a raspberry and cream one - and if pushed, I would rank mascarpone and fig as one of my preferred options! Other choices include salted caramel, Jamaican rum and raisin, New York cheesecake, coconut and and cream, and Belgian chocolate. They use local ingredients as much as possible, including MaryBelle milk from Halesworth, and the emphasis is always on using the best available produce.

Cathedral House, Unthank Road, Norwich NR2 2PA T: 01603 724380 E: admin@sjbcathedral.org.uk

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MON-4-SPM 10AM

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High Street, Thornham, Norfolk, PE36 6LY

ALEX FIRMAN

ANYTHING GOES!

CHEF ALEX FIRMAN RECKONS ICE CREAM IS THE ANSWER TO JUST ABOUT EVERYTHING IN LIFE

VISIT

www.gardenkitchencatering.co.uk

I SENSE A LOT OF CONFUSION around at the moment. Looking around, I see more people than usual with a 'hmmm' expression on their faces. Let's face it, there's a lot to be mystified about. Maybe it's Donald Trump’s tweets? Perhaps it's the new Norwich city centre road layout? Or the weather? Where was winter? Is it summer? Should I take a coat? Can I have an ice cream? Of late, even ice cream has become a tad more confusing. For years (about 300, since custard based gelato's inception in Rome), almost all ice cream was made with a base consisting of eggs, sugar and cream, create a custard, stir chill/freeze and add your flavour. Simple! But for the last 20 years or so, we (well, if you're a chef) seem to have several new ways to make ice cream (and while I'm on it, several new painstaking ways to cook just about everything!). There's liquid nitrogen, seaweed emulsifiers, guar gum (what is that anyway? Are we eating rubber or plastic here?). Don't get me wrong, I'm down with it, and I admire the technical wizardry of some modern chefs. I just get narky when I think I've nailed it, and then some new techno-chef comes along to say 'you're doing it all wrong!’ The crazy new flavours are fun, though. At the Garden Kitchen Café in Hoveton, we’re experimenting with a savoury green olive ice cream at the moment. But how does beetroot, mustard, Parmesan, or bacon and egg sound? They’re all possible. These days ice cream can be a vehicle for creativity, whatever you like, sweet or savoury. As for the best method, I still

prefer the classic custard base to modern methods. Food writer Felicity Cloake, after a fair study into ice cream making, hailed milk powder and milk to be preferable to cream in her custard. Apparently, this provides more body and less of an eggy finish. We’ll be trialling this one and I’ll let you know! The best ice cream, in my experience, can be found at Le Gavroche restaurant in London. My wife, being a lover of simple treats, chose the ice cream selection as her dessert, much to my dismay. I thought 'choosing the ice cream selection in a two Michelin starred gaff? What a waste.’ But lo and behold, I was rather jealous when the expert waiter (they're all exceptional experts at Le Gavroche) rocked up with his Bentley of a wood and silver trolley, full of brightly coloured smooth delights, beautifully quenelled onto my wife's plate, offering as many flavours as she wanted, I think she had five (I'm sayin’ nothin’). I looked on enviously, wishing I could one day see past the glitzy lure of chocolate puddings. At the Garden Kitchen Café we always have at least six flavours, either locally made or homemade with ingredients growing in the garden. Varieties of coulis, sweet sauces and sprinkles are then offered to suit your taste, a kind of a 'build your own sundae' affair. Get as trashy as you like with jelly tots, chocolate buttons and cake crumbs on some strawberry ripple, or get foodie with pistachios and halva, toasted macadamia nuts and fresh raspberries. Whichever way, ice cream in the sun is sure to curb any modern life blues. THE GARDEN KITCHEN CAFÉ, Hoveton Hall, opens daily from 9.30am to 4pm

THE

GENERATION GAME

Melanie Cook, of VisitNorwich, takes her 11-year-old along to the Richard Hughes Cookery School in its new venue of the Assembly House Norwich for some mother/daughter bonding over baking DARE I ADMIT I don’t love baking with my daughter? Is it a romantic notion that mums and daughters bake together, is it a Facebook ‘boast post’ lie? Or am I just making excuses? In our household my 11-year-old daughter Fleur is a great baker (though not so good at listening and taking advice); she loves experimenting, adapting recipes, is thrilled if they are a success and is constantly on Pinterest researching ideas. She’s as keen as mustard to get stuck in; full of enthusiasm, positivity and eager to present something wonderful for all the family to eat. So it was with curiosity that we took a Generation Game cookery class together at the Richard Hughes Cookery School at the Assembly House in Norwich. On a Generation Game day course, adults with children cook a meal together to take home. I was willing to give it a try in a controlled environment, but would Fleur listen and work with me rather than argue the toss at every opportunity? I placed all my faith in Richard. Before the lesson we met our classmates for coffee and pastries in The Assembly House (the class capacity is up to eight pairs). The adults, a mix of mums, dads and grandparents, chatted, and the children - all girls on this occasion - were perhaps unusually quiet and shy. The Kestrel kitchen was brand spanking new with top-of-the-range equipment, gorgeous worktops to work

from (no extra boards required here), and drawers full of every utensil you could name – this was a treat before we even got cooking! Focaccia, fish pie, savoury muffins and New York style cheesecake was our menu for the day. We had our work cut out for us; for me this was pretty ambitious. Richard began by talking us through the chemistry and stages of bread making - Fleur was listening, though champing at the bit to get her hands messy. Whilst dough making, Richard got some of us involved giving out jobs - namely seasoning the mix and bringing the ingredients together in a bowl. His demonstration made bread making simple and straightforward, something that Fleur and I could now happily try at home. The dough was divided between us all and then we had to knead, whilst adding in ingredients: garlic, sun-dried tomatoes, thyme and olives. At this point I have to say that the ice was totally broken; the girls who had all been rather quiet at the start of the day were now happily talking with everyone, sharing ingredients, animated and, most importantly, enjoying themselves. Next on our menu was fish pie. We helped ourselves to succulent fresh cod and salmon which had been prepped for us, we then gently poached the fish in milk, made a cheese sauce from a roux, added prawns and we were away. Next we mashed potato with seasoning and cheese and finally piped the potato

to finish our pie. I say we – actually it was Fleur – as I wasn’t ‘allowed’ to do anything; she mixed, seasoned, added, piped and thoroughly got stuck in. She was in her element. Once the loaves and pies were in the oven it was time for a break: Assembly House biscuits were handed around, which were divine, washed down with coffee, tea or wine if we fancied it and soft drinks for our younger partners. It was all very welcome before we made our individual New York-style cheesecakes and savoury muffins. When everything was in the oven we were taken to a private dining room for a full Afternoon Tea which, if you have ever had afternoon tea at The Assembly House, you’ll know was splendid. Everyone was more than ready for posh sandwiches, plenty of cake and some relaxed conversation. This was a great holiday activity without doubt, and for me a test to see whether I could cook with Fleur – which I passed! The course was engaging, practical, informative and fun and it was good to see a mixture of parents and grandparents participating – the day would make a great present, something a bit different. We all walked away knowing more about cooking and feeling confident with our new skills. We also took home cookery books and recipe sheets which were presented to us in attractive tote bags and of course everything we had made. All in all, it was a very successful day.

THE

GENERATION GAME CLASS

RICHARD HUGHES

costs Â£140 per couple (adult and child aged between 7 and 15). The next sessions take place on August 16 and October 26. Classes run 10am to 3pm. Call 01603 626402 for details and booking. Visit www.richardhughescookeryschool.co.uk

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R E C I P E S

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SPIRAL VEGETABLE TART

This tart looks great as a centrepiece to your alfresco dining. The pastry crust has a delicate sage and onion flavour which complements the beautiful tomato filling, while the topping has a rainbow array of root vegetables INGREDIENTS

Crust 85g mix of sunflower and pumpkin seeds. Place in a blender and blitz until finely chopped and resemble chunky ground almonds; 2 flaxseeds eggs (2tbsp of flaxseeds mixed with 6tbsp of water and left to one side to set slightly); 130g of certified gluten free oats; 2tbsp of water; 1½tbsp of chopped fresh sage or 3tsp of dried sage; 2tsp of dried onion granules; salt and pepper to taste; 1tbsp of lemon juice Filling 350g of silken firm tofu, drained; 2 cloves garlic, crushed; 1tbsp of tomato purée; 100g of drained, chopped sundried tomatoes; 2tbsp of chopped parsley; 2tbsp of dried nutritional yeast; 1tbsp of lemon juice; 2tbsp of plant milk - I used koko but any plant milk will work Vegetable topping 1 large sweet potato, finely sliced into discs; 2 red onions, finely sliced into discs; 2 red apples, finely sliced across the core, if any pips in slices just carefully cut out; 1 large beetroot, sliced into discs; 1 large carrot, sliced into discs; about 10 green beans; spray oil or 1tbsp of rapeseed oil and brush to coat

SERVES

METHOD Crust Preheat the oven to 175°C then line a pie dish with baking parchment or grease with a little coconut oil. Lining the dish makes it easier to remove when serving. I also use a deep loose bottomed dish for the same reason. Make your flaxseed eggs by combining the water and flax and set to one side. In a food processor, add your oats and pulse to make a chunky oatmeal then add all other crust ingredients apart from the flax eggs and blend until combined. You should have a crumbly mix, then add the flax eggs and pulse again. The crust mixture should come together more now. Transfer this mix to your prepared pie dish and, with the back of a spoon, spread and press down into dish, remembering to also coat the sides and leave no gaps • Cook's Tip: Have a cup of water beside you and dip your spoon into the water, this will stop the mixture from sticking to the spoon. Alternatively use your fingers. Bake the crust in the oven for 15 minutes. Once cooked, remove and set to one side while you prepare vegetables by slicing and make filling. Turn oven up to 190°C to bake the completed tart Filling Place all the ingredients into the food processor and blitz until combined and smooth in texture. Taste then add salt and pepper if required. Transfer to the crust and smooth to coat the base. Starting from the outer edge layer your vegetables overlapping and at an angle alternating, for example sweet potato, onion, apple, sweet potato beetroot carrot then repeat. At this stage do not use the beans if you are using. Repeat this until you have gone all the way round the tart, once you get back to where you started tuck veg under so completing the spiral. Then make a line of alternating vegetables in the centre. Once this is complete add a few round the centre to fill in any gaps. At this stage if you have any gaps fill with any veg you have left. Then if you are using beans tuck them in randomly around the tart. Spray or coat with a little oil using a brush then bake for 20-25 minutes until vegetables have browned. Remove from the oven and allow to cool for 10 minutes before you cut and serve. Garnish with some fresh chopped parsley and sage. This tart also works well cold and will keep for about 3 days in the fridge

TURN OVER FOR MORE RECIPES!

Lovewell Blake -

C O L U M N

Think about the workers More than any other sector, food and drink production is reliant on low-cost labour from overseas. Around 29% of workers in the sector are non-UK EU nationals; if the current immigration rules which apply to non-EU nationals were applied to these workers, just one in eight of them would be entitled to stay after Brexit. The post-referendum devaluation of the pound is already making it increasingly difficult to recruit workers from overseas. So it is vital that the status of these workers is clarified as soon as possible, otherwise we may face a serious shortage in the people we need to make the sector work.

www.lovewell-blake.co.uk

WITH ARTICLE 50 being triggered, the real negotiations about the UK’s relationship with the EU after Brexit are about to begin. For Norfolk’s food and drink sector, what happens over the coming months will have a major impact; for many, it is uncertainty more than anything which is denting confidence and inhibiting long-term decision-making. So as our negotiators embark on what will be the trickiest and most prolonged discussions of their kind for many decades, here are five things that they should be bearing in mind if they are to recognise the vital contribution that our food and drink sector makes to the UK’s prosperity.

VISIT

DISCLAIMER Please note this article is provided for your information only. Whilst every effort has been made to ensure its accuracy, information contained herein may not be comprehensive and you should not

Chris Solt, food and drink partner at Lovewell Blake, sets out five priorities on behalf of Norfolk’s food and drink industry for the UK’s Brexit negotiators No deal is a bad deal There has been much talk about ‘no deal’ being better than a ‘bad deal’. This might hold water in some sectors, but for food and drink, no deal may prove to be very challenging. It is now generally accepted that if the UK and EU cannot reach agreement on some form of free trade, then World Trade Organisation rules would apply from the moment we left the EU. Tariffs on food products are intentionally kept high by the WTO, in order to protect domestic producers. But the result for countries – and regions – which are net food exporters is draconian: 53% tariffs on wheat exports, 63% on butter, 74% on skimmed milk, and a staggering 160% on frozen beef carcasses. Norfolk’s food and drink industry simply can’t afford to fall into this tariff regime by default – a deal is imperative. No cliff edges Already there is talk of a transition period to implement what is agreed in the Brexit negotiations. Unfortunately, there is no appetite on the side of the EU negotiators for this period to be prolonged. It is absolutely vital that sufficient time is granted to allow whatever is finally agreed to bed in. A ‘cliff edge’ could

CHRIS SOLT

SOME ‘RED LINES’ FOR THE BREXIT NEGOTIATORS

cause the kind of shock which would take many years to recover from. Keep costs under control The sector is already facing burgeoning costs from the introduction of the National Living Wage, auto-enrolment, and a whole host of other regulatory changes. In addition, it is generally agreed that Brexit itself could add cost to all sectors of the economy as input prices and inflationary pressures take hold - and indeed we are seeing the early signs of this. Food and drink is one of the most regulated industries of all. It is vital that the government does not see the repatriating of regulatory responsibility as an opportunity for wholesale change. Certainty on subsidy Farmers are resigned to living with less subsidy when the relatively short ‘guarantee period’ under the current CAP regime expires. But it is important that they know sooner rather than later what kind of regime will replace the CAP and in what form and the level of support available. One could argue that the sector is currently in something of a state of paralysis, unable to make any kind of long-term investment decisions because of this uncertainty. We cannot afford this state of limbo to continue for another three years – an early guide to what will come next is vital.

Your Gluten Freedo m -

SUGAR FREE TEA SOAKED FRUIT CAKE

This super cake is so easy to make and uses very few ingredients making it totally free from, with no gluten, dairy, eggs, nuts, sugar. You can make a large round cake but sometimes I like to make it in loaf tins so it can be sliced almost like a malt loaf

METHOD Place all the dried mixed fruit into a large bowl. Pour over the tea and orange juice. Mix with a spoon and cover and leave overnight (or for at least 3 hours) for the fruit to soak up all the liquid, rehydrate and plump up. Prepare your tin by lining with 2-3 layers of parchment. Then on the outside wrap with newspaper. To do this take a few sheets and fold lengthways three times then wrap around the outside of the tin and secure with string. We do this because the cake is baked for a long time and the collar of paper stops the outside of the cake from burning before the inside is cooked. Cut a couple of rounds of parchment to place on top of cake halfway through cooking but set these to one side for now. Preheat the oven to 140°C. Take the fruit and give a good stir, the fruit should be all plump and there should be very little if any liquid left. To this mix add the spices, and stir again then add the flour, bicarbonate of soda and baking powder and give a good stir to combine the flour and fruit. This may take a bit of time as the mixture is quite dry. Do not worry or add any extra liquid - this is normal and how it is meant to be. Once totally combined transfer this mix to your prepared tin and with a spatula or back of a spoon, smooth over and press down making sure it goes all the way to the sides and is level on top. Bake the cake in the bottom of the oven for 2¼2½ hours. After 1 hour place the discs of parchment on the top on the cake to prevent the top from catching, then five minutes before you remove the cake remove the parchment from the top. Remove the cake when the top feels firm and a skewer inserted into the centre of the cake comes out clean

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SUPE R GREE N SALAD

SERVES

INGREDIENTS 1 small head of broccoli broken into florets; a large handful of chopped kale with hard stems removed; 100g of fine beans; 2 sticks of celery, destringed and chopped; handful of torn spinach leaves; 4 spring onions, chopped; 1 crunchy apple, cored and chopped into small chunks; small handful of cress - about half a punnet if bought from supermarket; juice of ½ a lemon METHOD In a steamer pan, bring the water to the boil then steam the kale, broccoli and beans for 5 minutes - no longer as it just needs to soften a little, you still want some crunch left in the vegetables. While the vegetables are steaming, prepare a bowl of cold iced water. After five minutes remove, drain and place in iced water to cool then drain. In a large bowl add the broccoli, kale, beans, cress, celery, onions, apple and pour over the lemon juice and toss the salad to coat. In your serving bowl, layer the spinach across the bottom, then tip the salad mixture on top and serve

*as a side accompaniment

INGREDIENTS 950g of mixed dried fruit. You can use any mix of dried fruit you would like. I normally use apricots, sultanas, goji berries, raisins; 2tsp of ground ginger; 1tsp of cinnamon; 1tsp of spice; 500ml of black tea, preferably green tea; juice of 1 orange; 350g of brown rice flour 1tsp of baking powder; 1tsp of bicarbonate of soda

*large cake or two small loaf size - 16-18 portions

MAKES

R E C I P E S

ingredient as I love to use a variety of fresh Norfolk produce. Got a favourite gadget? We don’t need a variety of gadgets in our kitchen. Not to sound cheesy, but our best gadgets are the people and produce! We have a great team who work together to achieve a great result. What is your signature dish at this time of year? In May I love to use more fish on our menu. On the specials board this month we will be serving salmon fillet wrapped in filo pastry with a crayfish tail and chilli mousse served with sautéed rosemary new potatoes and tenderstem broccoli. What do you like doing when you're not cooking? Spare time is a rarity in this business - when you’re not cooking you’re thinking what to do next, whether that be the events of the week ahead or new menu ideas. So I like to see what other restaurants in the county have to offer, until I have the time to indulge in my passion for travelling and live music.

Ch ris Hamm

MY LIfe ON A pLaTe This month, the Head Chef of The Eagle pub in Norwich, Chris Hamm, says the best ‘gadgets’ in the kitchen are the people and the produce

Who are you and where do you work? My name is Chris Hamm, I’m 28 years old, and I’m Head Chef at The Eagle on Newmarket Road in Norwich. How long have you been there? I have been Head Chef here for three years. Where were you before? I was doing a ski season in Saalbach, Austria for five months working in a chalet as a private chef, as well as for outside catering companies. Where did you train? I trained at Thurrock Technical College where I gained Levels 1 and 2 in Catering and Hospitality. I then went to work as a Commis Chef at Ye Olde Plough House in Essex where

I received on the job training, rather than doing a Level 3, as I was desperate to get in the kitchen. Who has inspired you? My first job was under Head Chef Adrian Hornsby in Essex. He really took me under his wing and had a lot of time for people who wanted to learn. He not only taught me cooking, but prepared me for my years in catering. What is your favourite ingredient? Our style of food is traditional pub food done well. I feel to do that you have to start with the best ingredients. Whether it’s belly of pork from Swannington Farm to Fork or Cromer crab from Howard and Son. We’re lucky to have so much at our disposal that I can’t name one favourite

Where do you like to eat out in the region? This area of Norwich is a gold mine for good honest pub food and drinks. I love the Garden House, a pint in the garden with one of Oscar’s homemade sausage rolls is perfect. The Unthank Arms is always a winner and Greg Arundell’s food at The Blue Joanna is another favourite. Out of the city Coldham Hall next to the river in Surlingham is great for food, and you can’t beat the Recruiting Sergeant near Coltishall. What would you be doing if you were not a chef? I’ve always had a passion for the catering industry and can’t imagine doing anything else, so I would stay in this field of work. Maybe running private functions and events, but still with an eye on the kitchen! What's your foodie prediction for the year ahead? Even in our area of good pub food people are very particular about health and what they are eating. I think that we will see a rise in people taking more interest in what is in their dishes and where it comes from, and pubs will have to adapt to meet those needs, as we are doing.

VISIT

www.theeaglepub.co.uk

SALMON FILLET one WRAPPED in FILO PASTRY with CRAYFISH TAIL and CHILLI MOUSSE INGREDIENTS For the Mousse Nice handful of crayfish tails; splash of cream; pinch of parsley; juice of 2 limes; 1 diced chilli, with seeds; salt and pepper to taste For the Salmon fillet 1 salmon fillet; 2 sheets of filo pastry; 5 to 6 pieces of tenderstem broccoli; 5 new potatoes, halved; 1 sprig of rosemary METHOD Preheat the oven to 180°C. Pan sear the salmon until the skin is crispy and the other side is nice and golden. Remove from pan. Meanwhile, butter the outer edges of both sheets of filo and layer on top of each other. In a food processor blend all of the ingredients for the mousse together until bonded into a nice consistency. Place the salmon fillet into the middle of your buttered filo squares. Spoon your mousse on top of your salmon fillet. Fold the side edges of the filo pastry into the salmon and then roll into a nice parcel. Brush the top of the parcel with melted butter and then bake between 10 to 15 minutes to ensure the filo goes a nice golden brown. Whilst the parcel is baking, place new potatoes and rosemary into an oiled pan with a pinch of salt and pepper and sauté until crispy and golden. Add raw broccoli to the potatoes and toss through until the broccoli is cooked, this will give a nice added texture to the dish. Place the potatoes and broccoli in the centre of the plate, remove the salmon parcel from the oven, cut in half and present on top of sautéed potatoes and broccoli and enjoy! www.feastnorfolkmagazine.co.uk

SALMON FILLET IN FILO PASTRY

SERVES

CHRIS HAMM

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C O L U M N

Life continues to develop at White House Farm, on the outskirts of Norwich, as Charlotte Gurney tells us about their first Plant Fair

IT'S ALWAYS EXCITING when we do things for the first time and this month is no exception as we look to hold our first ever Plant Fair on May 13 (9.30am3pm) in our courtyard at the farm. It makes for an excellent day out, as we host many of Norfolk's well known nurseries for the day. We'll have herbs, potting plants and all sorts of advice for your garden from our knowledgeable stalls. It's your chance to come and meet the professionals, park for free and load up your boot with some glorious smells of summer. We're also delighted to announce that we'll be joined by the 'Garden Party' team from BBC Norfolk Radio when the wonderful Thordis Fridriksson will be back once again with her microphone and those alarmingly bright shoes! They will be live from the Plant Fair interviewing stall holders, customers and any four legged friends that happen to be passing. Everyone is welcome.

So come and have peek, spruce up your garden ready for the BBQ season and some al fresco eating. Plus we'll have sausage tasting in the butchery, the cafĂŠ will be buzzing with cakes and a variety of delicious goodies, making it the place to stop for lunch. If you haven't already seen our new shops, you must! We have a beautician, hairdresser, dance studio and gift shop, not to mention our wonderful florist, Amber's Rose. DebbieJones will be launching her 'British Flowers Fresh from the Field'. Bringing the outdoors in, she will be growing a selection of cutting flowers perfect for weddings or natural bouquets for the home and workplace. She also holds regular workshops including the Spring Bouquet Workshop - a beginnersâ&#x20AC;&#x2122; guide on flowers, their care, preparation and display. She will cover topics from vase preparation to flower food and stem types before helping you make your own hand tied bouquet complete. Contact debbie@ambersrose.co.uk for details.

Next Farmers' Market: May 20 2017 9.30am-1pm

White House Farm

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

KATE FROM MOCK ORANGE FLOWERS IS TAKING PART IN THE PLANT FAIR

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views Planning approval for two 1400 sq.location. ft. dwellings 0.75 acre 2Countryside bedroom 2Barn bedroom Barn Barn insq. in an an idyllic idyllic rural rural location. 13,379 3,379 Original beams beams Just under 1100 ft. Barn 1bedrooms 3,379 1for sq.ft. sq.ft. 3 have full Original planning, the other in the process Modern unconverted barn with planning Four Four bedrooms Lot is2:unconverted 4Barn Barns conversion totalling around just under Over 4,100 sq.ft. Two barns with planning Discussions have commenced with the local authority Countryside views Just Just under under 1100 1100 sq. sq. ft. ft. Barn 2 2,070 sq.ft. Sits in a third of an acre. 10,000 sq.Barn ft.acre Barn 2 2,070 2 2,070 sq.ft. sq.ft. Four bedrooms 0.75 0.75 acre Both four bedrooms Reepham £265,000 for an detailed consent for two Over Reepham £265,000 Sits Sits in in a alternative third a4,100 ofsq.ft. of an an acre. acre. planning Completion March/April. 2 barns to have anthird acre each, to share 1.5 acres. 0.75 acre Countryside Countryside views views new 1850 sq. ft. two other storey2detached dwellings Barn 1 3,379 sq.ft. Modern unconverted barn with planning Completion Completion March/April. March/April. Modern unconverted barn with planning 3 have Over fullOver planning, the other is in the process Countryside views 4,100 4,100 sq.ft. sq.ft. Barn 2 2,070 sq.ft. Four Kirby Cane Barn 1 £235,000 Four bedrooms bedrooms Over 4,100 sq.ft. Letton £639,500 Guide Price Letton £639,500 Guide Barn Price 2 £200,000 0.75 Kirby Cane 0.75 acre acre Barn 1 £235,000 An Timber framed Barn. An immaculate, immaculate, mostly mostly Timber framed Barn. All Saints Rockland £850,000 Countryside views Reepham £265,000 Two unconverted barns with planning Countryside views Barn 2 £200,000 ‘C’ sq. Reepham Reepham £265,000 £265,000 ‘C’ shaped shaped –– in in excess excess of of 4,000 4,000 sq. ft. ft. Rockland All and Saints £850,000 Detached flint barn Over 4,100 sq.ft. red brick

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Sarah Ruffhead -

FA M O U S FIVE

Norfolk foodie Sarah Ruffhead tells us what she has loved eating this month ONE

Fishcakes

My husband’s salmon fishcakes to be precise. Originally served using up leftover fish, we think they deserve a higher status, and so make them from scratch using lightly poached flakes of fresh salmon, mashed potatoes, grated lemon zest and chopped flat-leaf parsley, and homemade breadcrumbs of course - full of texture and flavour. He sometimes adds capers, or spring onions, or tiny brown shrimps that pack a punch. Delicious with parsley sauce, ketchup, or with a squeeze of lemon and watercress. TWO

Fritters

These tasty quenelle-shaped morsels were served as a starter at The Orange Tree in Thornham. Crushed pea, feta and lemon was a lovely combination for a

C O L U M N

fritter (good vegetarian option as well) - light and fresh tasting. Alongside the fritters was a spiced fennel and red pepper slaw, mint pesto, lemon and mint gel (for want of a better description) and heritage carrot crisps. An interesting combination of tastes that worked well together - pea and mint is such a classic mix. THREE

Veal

I love veal eaten any which way, and Cecconi’s in Mayfair (a regular haunt) serves the ultimate Veal Milanese, which is basically a bashed out veal escalope, dipped in seasoned flour, then beaten egg, then breadcrumbs, and cooked in sizzling butter and oil until golden. Drench in lemon juice and a twist of sea salt and tuck in. It’s always a plateful, so that is usually it for me, but traditionally in Italy it is served with sautéed potatoes and a green vegetable. Such a treat.

rosemary-ish. He served it on a bed of polenta, with cavolo nero sautéed with garlic and a hint of chilli. Great flavours. Oh my! FIVE

Octopus

My favourite. This amazingly perfect starter dish was on the menu at Bambu - our favourite beach restaurant in La Herradura (you will have gathered by now, that we fly back and forth to our casa in Spain). This version was really a main course sized portion, so we shared it (fought over it), and then decided for the next visit that we would have a plate each. Roasted on la plancha until slightly charred and sticky, chopped roughly and squeezed with fresh lime juice, it was then served with sublime mashed potatoes swirled with olive oil and a little wasabi (nice touch) and topped with squid ink crisps. I cannot tell you how good it was. I will be replicating this dish.

FOUR

Oxtail

A Sunday lunch party in Norwich with our foodie friends Karen and Jonathan. The most delicious oxtail stew made by the man of the house (the meat bought from his favourite butcher, Archer’s). It is interesting that we seem to be seeing a lot more of the humble oxtail on menus. Slow-cooked until it fell apart (letting the oven do the work), it literally melted in the mouth, was rich and oozy and slightly

www.sarahruffhead.com

G A D G E T S

G I Z M O S

01.

HERE’S A FEW GIFT IDEAS FOR DEAR OLD DAD AS WE CELEBRATE FATHER’S DAY ON JUNE 18

02.

03.

04. 05.

Where to buy

01. Meat Lifting Fork set, £16, John Lewis, www.johnlewis.com 02. Gold Hexagon Wine Rack £45, Oliver Bonas, www.oliverbonas.com 03. Deebo-Slim Ecovac Slimline Robotic Vacuum Cleaner, £179,99, Hughes, visit www.hughes.co.uk 04. Cork Wine Set, £17.50, www.kikkerland.co.uk 05. Kitchen Aid Personal Coffee Maker, £49.99, Hughes, visit www.hughes.co.uk 06. Pewter tankard, £29.99, Woodforde’s, www.woodfordes.co.uk

hughes.co.uk

06.

Charlie Hodson -

C O L U M N

CHARLIE HODSON AND CO

THE FULL LINE-UP INCLUDES: • Arthur Howell and Chris Coubrough from Wells • Archers Butchers from Norwich • Coxfords Butchers from Aylsham • Papworth Butchers from North Walsham • Icarus Hines from Cromer • Swannington Farm to Fork • Walsingham Farms Shop • M&D Butchers, Sheringham

www.yanahelp.org

‘ARE TRUE HIGH STREET BUTCHERS A THING OF THE PAST?’ is a question I am frequently asked. Well, if you attended the Royal Norfolk Show last year, you will have seen that the High Street butcher in Norfolk is most definitely alive and well! The Art of Butchery, Meat The Butcher, a series of demonstrations celebrating both meat and butchers, is being held for the second year at this year’s show. With myself and Icarus Hines as hosts, there’s an amazing and eclectic mix of butchers with a couple of chefs thrown in, too, including Alan Paton, the executive head chef at Stoke by Nayland Hotel, Golf and Spa.

VISIT

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29.

Bu o fA the tch r er t y

Norfolk food hero Charlie Hodson previews The Art of Butchery which returns to the Royal Norfolk Show this year

All will display different techniques and skills, and suggest ways to get the most from your meat. And while The Art of Butchery celebrates the traditional butcher’s shop, it was a different story a few years ago when they did seem on the decline. But, as with much, diversification proved to be the key to success and many butchers have expanded what they offer. Just think of Archers and their hot food counters, and Arthur Howell with his fish merchant’s, bakery and deli. Provenance is also where our local butchers can score. I like to know where my pork and beef comes from, and many butchers can tell you the exact field where the animals are kept! And what’s more important to us all is that, at the end of the day, we auction our amazing boxes of meat. Last year we raised a massive £1500 for the Big C, a Norfolk-based cancer charity. This year, the proceeds will go to a very special local charity which is particularly relevant for the Royal Norfolk Show and the home produced meat trade. The YANA (You Are Not Alone) Project provides confidential support and mental health awareness to the farming and rural communities of Norfolk and Suffolk. This is a high-risk group for depression and, tragically, suicide. With a presence at every agricultural event in both counties, a helpline and an informative website on stress, depression and anxiety, YANA can also fund up to six sessions of counselling.

Bu tchers -

C O L U M N

chick, CHICK,

CHICKEN

Let’s hear it for chicken - a favourite with all ages CHICKEN is the most popular of all meats and rightly so as it is very versatile. In pasta dishes, as a classic roast, in a warming pie, spicy chicken wings - the list of options is endless. Chicken crowns are a good choice, while many butchers create their own casserole

and stir fry recipes, and there’s always that ultimate comfort food chicken soup! The plight of the cheap chicken has been much publicised and as such the consumer now has more choice than ever. Value chickens for well under a fiver, freerange, organic, corn

fed - there's an endless list of options. Budget, ethics and taste all come into the equation but what almost all chefs, cooks and food writers agree on is that a good-quality, freerange bird is vastly superior in flavour to a cheap factory-farmed bird.

Daniel Meale from The Paddocks in Hethersett offers us his favourite chicken recipe:

INGREDIENTS 4 chicken supremes (boneless, skinless chicken breasts); 1 lemon, sliced; 3 sprigs of thyme; 100ml of white wine; knob of butter; salt and pepper

SeRVES fOUR

LEMON AND THYME CHICKEN PARCELS METHOD Preheat the oven to 180°C. Lay out a sheet of tin foil, about a meter long on one half. Lay the sliced lemon, half the thyme and the butter and then place the chicken on top. Season, then sprinkle over the rest of the thyme. Fold

the tin foil over, rolling the two sides tight to keep in the steam. Then in the last open side, pour in wine and seal. Slide onto baking tray and cook for 40 minutes. Serve with new season Jersey royals and fresh local asparagus. Delicious!

For the love of local food!

fresh meat & poultry

We stock the ﬁnest free range chickens in Norfolk, from the Peart family at Martin’s Farm, Hindolveston. May is asparagus time! Delivered fresh cut daily from West Rudham while the season lasts!

We only stock the best beef, lamb, pork and poultry available

APRI

FER ButcherL’sO FC hoice 2 Pork C

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www.thepaddocksbutchery.co.uk

www.walsingham.co

Lynn Road Heacham PE31 7JE 01485 570002 Open 7 days

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

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

Guild Street Walsingham NR22 6BU 01328 821877 Open 7 days

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

l this for just

£10

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

Extracted from

The Curry Guy by Dan Toombs (Quadrille Â£12.99)

PHOTOGRAPHY: KRIS KIRKHAM

THE

HEAT Create the ultimate Indian takeaway at home with the help of this new cookbook, says Sarah Hardy

Dan Toombs -

C O O K B O O K

ITH 85 PER CENT of the population enjoying a curry once a month, this new cookbook bursts with fresh ideas for lovers of Indian cuisine. It’s the debut book from blogger Dan Toombs, aka The Curry Guy, from near Yarm in North Yorkshire, who spent a couple of years travelling the country, picking up inspiration from leading chefs along the way. There are 100 different recipes to try and the idea is that you get to recreate restaurant style dishes at home, in other words, a great takeaway but in the comfort of your own house. Expect traditional curries, barbecue suggestions, sauces and sides and more. Dan, who was born in California, isn’t too obsessed with exact measurements but does like fresh ingredients, especially herbs and spices and he urges you to improvise. It’s a colourful cookbook, with masses of chatty asides from Dan who sounds like quite a character.

These delicious marinated lamb chops are cooked over a flame grill, which produces a tasty char. They are out-of-this-world gorgeous!

INGREDIENTS 1tbsp of rapeseed oil; 1tbsp of green chilli paste; 2tbsp of garlic and ginger paste; 1tbsp of garam masala; ½ tsp of ground turmeric; 1tsp of chilli powder; juice of 1 lemon; 8–10 lamb chops on the bone, with most surface fat removed; 100g of Greek yoghurt; fresh coriander to serve; salt and black freshly ground pepper

TURN OVER FOR MORE OF DAN'S RECIPES!

METHOD In a large glass or ceramic bowl, mix the oil, chilli paste, garlic and ginger paste, garam masala, turmeric, chilli powder and lemon juice together. Add the lamb chops and massage the marinade into the meat. Let this stand for about 20 minutes. Whisk the yoghurt until nice and creamy then pour it over the meat, ensuring every piece is coated. Marinate the meat for 24–72 hours. (You could

Serves Four* marinate for a shorter time but the longer the better.) When ready to cook, set up your barbecue for direct heat cooking until the coals are extremely hot. Grill each lamb chop until nicely charred underneath then flip over and do the same on the other side. When nicely blackened, remove from the heat to rest for about 5 minutes. Season with salt and pepper and serve garnished with fresh coriander

*or more as part of a multi-course meal

GRILLED LAMB CHOPS

C O O K B O O K

ANA

CHINGRI

(PRAWN WITH PINEAPPLE) This is a flavour combo not to be missed. The spicy pineapple chutney teamed with the prawn curry just plain gets it INGREDIENTS 6 garlic cloves, unpeeled; 1 pineapple; ½ tsp of roasted cumin seeds; 4 fresh green chillies, very finely chopped; 4tbsp of chopped coriander, plus extra to serve; 2tbsp of rapeseed oil; 1tsp of seeds; ½ onion, finely chopped; 1tbsp of garlic paste; 2 Indian bay leaves; 1tsp of ground cumin; 1tsp of chilli powder; ½ tsp of ground turmeric; 1 tomato, chopped; 2tbsp of tomato purée; 500g of raw prawns, shelled and deveined; juice of 1 lime; salt METHOD Roast the garlic cloves directly over a gas hob flame on a skewer or in a dry frying pan, turning them as they roast, until blackened all over. Set aside to cool. Using a large, sharp knife, cut the pineapple in half lengthways and scoop out most of the flesh from the centre. Place the scooped out pineapple in a blender, add the cumin seeds and ½ tsp salt, and squeeze the roasted garlic out of their skins into the blender. Blend to a paste then transfer to a bowl. Add the fresh chillies and chopped coriander to the pineapple paste and mix well. Reserve 2 tbsp for the curry and store the rest in the fridge until ready to serve. Heat the oil in a large saucepan over a high heat and add the mustard seeds. They will begin to pop. When they do, reduce the heat to mediumhigh and add the onion along with a pinch of salt. Fry until translucent and soft, then stir in the garlic paste and fry for a further 30 seconds.Add 4 tbsp water, the bay leaves, cumin, chilli powder, turmeric and the reserved 2 tbsp pineapple paste. Cook for a further 2 minutes then add the chopped tomato and tomato purée. Throw in the prawns and stir into the sauce until cooked through. Check for seasoning and spoon into the hollowed-out pineapples. Top with chopped coriander and a squeeze of lime juice, and serve with the spicy pineapple paste, and some homemade naans or chapatis

*or more as part of a multi-course meal

Dan Toombs

Serves Two*

NARGISI KOFTA (INDIAN SCOTCH EGG) INGREDIENTS 150g of seekh kebab minced lamb per egg; hard-boiled eggs, 1 per person, peeled; chickpea flour, for dusting; 1 egg, beaten; toasted breadcrumbs, for coating; vegetable oil, for frying

MAKES

ONE*

*kofta per person

These are excellent served outside, straight off the barbecue. You can prepare them indoors up to the end of the frying stage, then take them outside and cook over indirect heat on the barbecue. Like all of the tandoori recipes in this book, you can also cook them in the oven, as I have here. Cook the hardboiled eggs to your liking. For soft yolks, boil the eggs for no more than 7 minutes, and for hard yolks 10-12 minutes.This is a great recipe for parties as most of the work can be done ahead of time. Even the frying can be done a good hour before guests arrive, so all you need to do is heat them up in the oven or on the barbecue

METHOD For each egg, roll out 150g of minced lamb mixture between two layers of Cling film, so that it is about 5mm thick, and flat. Remove the top layer of cling film and place a hardboiled egg in the middle. Using the bottom sheet of Cling film, bring the meat up and form it around the egg. Dust in the chickpea flour then coat in the beaten egg and roll in the breadcrumbs until fully coated. (This work can all be done ahead of time for ease. Just place the coated koftas on a plate, cover with Cling film and store in the fridge.) When ready to cook, pour about a 5cm depth of oil into a wok and

heat over a high heat. When a few breadcrumbs sizzle immediately when thrown in, it is ready. Lower a kofta into the oil and fry all over for about 3 minutes until nicely browned. Remove with a slotted spoon to a plate lined with kitchen paper, and repeat until all the koftas are fried. To finish, preheat the oven to 200Â°C or light the barbecue. If refrigerated, remove the koftas from the fridge to come to room temperature. Place the fried koftas on a baking tray and roast in the oven or on the barbecue for about 7 minutes â&#x20AC;&#x201C; the meat should already be cooked from the frying, so the oven/barbecue will just warm them through

books

Cooking the Books

Inject a little Caribbean magic into your cooking this month, as a Norwich-based St Lucian chef publishes his debut recipe book

ON THE SIDE

by Ed Smith ÂŁ20

It's the 'two veg' rather than the meat given the spotlight in this go-to guide of 140 inspiring sidedish recipes. There are all sorts of tips to make the most of pulses, roots, vegetables and greens such as garlic oil pea shoots, smoky ratatouille, celeriac baked in a salt and thyme crust, carrots with brown butter and hazelnuts, spelt grains with wild mushrooms, and chorizo roast potatoes. So delicious you might give meat the night off.

TASTE OF THE FRENCH CARIBBEAN

by Chef Denis Rosembert ÂŁ25

Local chef and restaurateur, Denis Rosembert cooks St Lucian cuisine at his restaurant, Chez Denis in Orford Yard, Norwich. This book will have you stirring up his delicious Caribbean food at home with recipes from jerk chicken to spicy mutton curry and sweet golden apple cake. Very tasty.

TILLY'S KITCHEN TAKEOVER

SMOKED

by Matilda Ramsay £20

by Charlotte Pike £16.99

Inspired by the third series of hit CBBC cookery show Matilda & The Ramsay Bunch and the family's adventures around California, comes the first cookbook from Tilly Ramsay, including 60 simple, delicious recipes including tips and tricks from Tilly's superstar chef dad, Gordon. Tilly will have young chefs impressing friends and family with funfilled Ramsay-style Feast of Pulled Pork and Smoky American Beans, followed by Surprise Rainbow Cake and Hollywood Raspberry Fizz. Expect this to be the only book on these pages with a chapter on sleepover feasts too. Yummy.

Discover the transformative effects of heat and smoke on meat: flavouring, tenderising and preserving it. With chapters covering Fish, Dairy, Meat and Vegetables, Charlotte takes us back to a primeval way of cooking with more than 80 smoky, succulent and mouthwatering recipes. Dishes such as Asian Smoked Mackerel Salad and Smoked Pork Belly Feijoada appear alongside recipes for Maple Smoked Brie with Grilled Peaches and Bacon and Smoked Mozzarella Parmigiana. You'll soon realise how cooking over fire can be just as addictive as watching it.

with Jarrol d’s Diary Date - Don’t miss our Artisa n Produ cers' evening , a joint event held and offers the The Deli and Feast Norfol k magaz ine. It is taking place on May 17, in The Deli, y demon stratio ns chance to meet severa l local produc ers, sample their food and drink, enjoy cooker k team. Ticket s and meet Judith Finney , who runs The Deli and membe rs of the Feast Norfol on how to book are £10 which include a glass of wine and light bites. See page 17 for details

THE HAIRY DIETERS GO VEGGIE

by Si King & Dave Myers £20

The Hairy Bikers return with 80 delicious vegetarian recipes to make losing weight and eating less meat even easier. Whether you want to cut out meat entirely, cut down, or just incorporate some more meat-free dishes into your diet, the book is full of simple and easy-to-follow recipes for tasty veggie meals and snacks, from Lancashire Hot Pot to Veggie Sausages. You'll want to eat these greens.

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GINO'S HEALTHY ITALIAN FOR LESS

by Gino D'Acampo £16.99 Gino will teach us how to cook like a true Italian, but this time on a budget! Full of money-saving tips and tricks to create delicious, healthy Italian meals at home - brimming with fresh ingredients with the same big flavours, in his simple signature style. Learn how to shop smart and store food, make the most of your fridge/freezer, and fill your kitchen cupboards with fail-safe Italian basics. Delectable Italian meals on a shoestring.

TRAS-OS-MONTES

Three wines Andy has enjoyed this month

VINHO VERDE, CASAL DE VENTOZELA, 2015 (Majestic, £7.99 when bought as part of a mixed case of six) An unusual Vinho Verde made from just one grape variety, the indigenous Arinto, this has undergone a period of maturation on its lees to give it a richer flavour. Dry, with a good acidity, there are flavours of green apple, citrus and yeast, as well as a pleasing minerality. Great value.

DOURO

VINhO VeRDE

PORTO DÃO

LAPA DOS GAIVÕES, ALENTEJANO, 2012 (Harper Wells, £14.99) From the mountainous inland Portuguese region of Alentejo, this is made from four indigenous grape varieties, including Touriga Nacional and Trincadeira, as well as Syrah. A lovely intense nose of berries, wild flowers, black pepper, cocoa and even orange, with dark, ripe, spicy fruit on the palate, with a complex, long finish.

TAVORa VAROSA

bAIRRaDA

bEIRA INTeRIOR

LISBOA

LA MUSE DE CABESTANY ROSE IGP PAYS D'OC CELLIERS JEAN D'ALIBERT, 2015 (Corney & Barrow, £8.25) A Provencal style rosé made in the Languedoc, this is a blend of Grenache and Syrah with a splash of Cinsault. This is an easy-drinking, approachable rosé for the patio, bursting with red berry notes.

TEJO

mADEIRA aLENTeJO

pENINSULA DE SeTUbAL

aÇORES

aLGARVE

Portugal -

W I N E

L A G U t O P R IT'S TIME TO TAKE

SERI OUSLY

Andy Newman says there is more to Portuguese wines than Port CONSIDERING THE RISING popularity of Spanish wines, it’s a wonder that we don’t drink more from that country’s Iberian neighbour, Portugal. Aside from the fortified wonders of Port, very little of the country’s table wines make it onto our drinking lists. In some ways, the reason is similar to why we tend to shy away from German wine. Over-marketing of one or two semi-sweet wines in the 1970s and 1980s (Mateus Rosé, Vinho Verde) gave us the impression that wines from Portugal were not to be taken seriously. Like its Teutonic fellow-winemakers, Portugal tended to keep the best of what it made for domestic consumption. And then in the 1980s and 1990s, as wine producing countries followed each other like sheep in grubbing up their indigenous grape varieties to plant the ubiquitous Cabernet Sauvignon and Chardonnay, Portugal again swam against the tide. Why throw away centuries of tradition and more than 250 native varieties to satisfy the vicissitudes of consumer fashion? And now that the pendulum has swung the other way, with many regions regretting grubbing up those vines which were perfectly suited to the local soil and climate, perhaps Portugal’s time in the sun has finally arrived. It was during the 1990s that Portugal’s wine industry finally started to produce wines which were in line with what the world wanted to drink. Traditional wine-making had favoured dry reds and dull, heavy whites – the very opposite of consumer tastes. Twenty years ago a combination of several excellent vintages, and a

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revolution in the winery, resulted in the country moving towards fruitier reds and fresher whites. This, combined with unique grape varieties and a vineyard stuffed with mature vines, finally meant that the country started to produce wines which could be shared with the rest of the world. There is no doubt that wine-making is important to Portugal. It vies with Germany to be Europe’s fourth biggest producer (after France, Spain and Italy), with vineyards planted the entire length of the country. In fact, there has always been a close relationship between Portuguese growers and British drinkers. Because we were at war with most of the major wine-producing countries of Europe for much of the 17th, 18th and 19th century, Portugal quickly became an alternative source to satisfy our thirsts. It is a fairly small country, just 360 miles long and no more than 125 miles wide, making it only just bigger than the Republic of Ireland. And yet squeezed into this small land mass is a huge diversity of grape varieties and wine styles – partly because of the wildly different micro-climates, affected by Atlantic current and winds, altitude (its highest peak is 6500ft, half as high again as Ben Nevis), and soil types. That diversity continues when it comes to grape varieties. The international grapes have made few inroads in Portugal, and many of the varieties used are ones you will not find anywhere else, aside from Tempranillo, sometimes called Tinta Roriz or Aragonez just to add to the confusion. Red varieties such as Touriga Nacional, Baga, Trincadeira and Castelão

Frances, and white grapes such as Loureiro, Alvarinho, Bical and Arinto, are amongst the names to look out for. Modern winemakers are starting to produce single variety wines, but overwhelmingly Portuguese wines are about blends, often of several grape varieties. Red wines from the neighbouring regions of Dão and Bairrada are elegant and perfumed, with ageing potential, while new wave Vinho Verdes are meeting the modern trend for lighter, fresher and less alcoholic white wines. You may be wondering, whatever happened to Mateus Rosé? Launched in 1942, the medium sweet, fizzy rosé caught the post-war zeitgeist, particularly in northern Europe and the US, and by the 1980s the brand accounted for more than 40 per cent of Portugal’s entire wine exports – before declining rapidly, and our wine tastes became rather more sophisticated. But believe it or not the wine is still made, and can be bought for around a fiver at most supermarkets. Finally, no overview of the Portuguese contribution to wine would be complete without mention of something which has contributed to the success of winemaking the world over: cork. Most of the world’s top quality corks come from the country, which has uniquely ideal climatic conditions for growing the cork oak (Quercus suber). Portugal produces more than half of the world’s wine cork, and is the preferred supplier to pretty much all of the globe’s top wine producing regions. It is time we started taking notice of the liquid they are putting in their bottles, too.

Food & Wi ne Pairing -

S T E V E

H E A R N D E N

S te ve 's ne xt W in e & D in e E xp er ie nc e at B ar nh am B ro om is O ct ob er 2 7

THE ULTIMATE WINE & DINE

Wine expert Steve Hearnden tells us all about co-hosting a recent wine and dine experience at Barnham Broom, and coming up with the most perfect pairings I HOSTED the first 'wine and dine experience' at Barnham Broom, a lovely hotel just outside Norwich, with 40 guests attending. They started the evening with a tutored tasting of three wines, and then

those three wines were drunk with a fourcourse dinner which was superbly cooked and presented by James, the Head Chef, and his team. THE MENU WAS: l'assiette de poissons, venison steak, cheeseboard and, to finish, crème brulee, and the wines were: Pinot Gris d'Alsace 2011, Chateau Famaey Cahors 2012 and finally Gewurztraminer Vendange Tardive 2008.

COURSE 01.

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

COURSE 02.

The main course was venison steak and the CHATEAU FAMAEY 2012 was perfect Malbec and strong red meats are made for each other. The wine is often known as 'the black wine' because the wine is a very dark red colour, and the aromas of spice, pepper and soft fruit, seem to enhance the meat aromas - the taste follows a natural progression. All in all it was a very ‘solid’ main course with an equally ‘solid’ wine.

THE PINOT GRIS D'ALSACE is a very flexible wine, in as much as it can be drunk with many different foods and also just as an aperitif. It matched perfectly with the different fish presented for the first course. With light acidity and dryness, the wine paired well with smoked salmon and the mussel soup – the fresh salmon gave the dish another texture. And this wine was also very good with the soft cheese, just one of the many served later in the meal.

COURSE 03.

The menu followed the French style and cheese was the next course; the selection of Norfolk cheeses suited either the red or the white wine or indeed both! And the Cahors DID go well with the Binham Blue, surprisingly!

COURSE 04.

Finally the sweet course was very simple but delicious – a Crème Brulee garnished with a very small amount of poached rhubarb. The wine chosen was the GEWURZTRAMINER VENDANGE TARDIVE 2008. Vendange Tardive indicates that the grapes are late harvested and therefore full of sugar (sometimes harvesting takes place after the first frosts have arrived). This wine conjures honey, crystalised fruit, and pears - all touched with a light dusting of spice, both in the aromas and the taste. I wrote a great deal about this wine in the December edition, saying it was perfect with rich fruit cake. Whilst the wine's richness is perfect with slightly heavier foods, it does pair exceptionally well with the light crème brulee. Whilst the front tip of the tongue absorbs the sweetness, this wine is not cloying at all and suits the light desserts, too. Drink a little at a time, as an opened bottle re-corked each time could last a few days – if you will let it!

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

BULLARDS STRAWBERRY SOUTHSIDE 21 INGREDIENTS 50ml of Bullards Strawberry and Black Pepper Gin; 30ml of lime juice; 15ml of Sugar Syrup; 6-8 mint leaves

Bullards C O C K T A I L S

METHOD Add all ingredients into a Boston shaker, shake with ice, and strain over ice. Add diced strawberries and a mint sprig to garnish

H Igh SPiRiTS

Summer is just around the corner so you need to polish up your cocktail making skills. Craig Allison creates us three different drinks, all using the tipple of the moment - gin! DON’T FORGET that Bullards head distiller Peter Smith is joining us at our first Artisan Producers’ evening at The Deli, Jarrold’s, on May 17, from 6pm. Tours of the distillery, together with a tasting session, are also available.

VISIT

www.bullardsspirits.co.uk

IN IS, QUITE SIMPLY, the drink of the season whether you’re a classic G&T type or a cocktail lover. Norwich-based Bullards Gin is riding on the crest of a wave at present, as it has just been judged as the best London Dry Gin in the world (World Drinks Awards) as well as making the shortlist for the best gin in the entire world! Made by head distiller Peter Smith at The Ten Bells on St Benedicts, there are now two gins on offer - the original Norwich Dry Gin and the refreshing new Strawberry and Black Pepper. Both contain tonka beans from South America which give a slightly nutty, vanilla flavour (and smell) and a secret mix of botanicals. The gin is distilled in a copper still from America which can also produce rum, so guess what’s on the horizon? • Here Craig, sales manager and general gin guru at Bullards Gin, shares his favourite summer cocktails.

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BULLARDS SUMMER CUP

BULLARDS CORPSE REVIVER #2

INGREDIENTS Large glass of ice; 50ml of Bullards Strawberry and Black Pepper Gin; topped with a Premium Tonic or Prosecco; mixed diced fruit

INGREDIENTS 30ml of Bullards Norwich Dry Gin; 30ml of Cointreau; 30ml of Lillet; 30ml of lemon juice; dash of Absinthe

METHOD Build all ingredients into a large wine glass or goblet

METHOD Place all ingredients into a Boston shaker, shake and strain into a coupe glass with a lemon twist

With World Cocktail Day on May 13, now seems the perfect time to celebrate with some intoxicating cocktails

SEWELL 77

In another nod in this celebration year for Anna Sewell and Black Beauty - order a Sewell 77’ at The Birdcage INGREDIENTS 25ml of Kahlua; 25ml of Bacardi (standard white); 5ml of Martini Rosso; ½ shot of lemon juice METHOD Shake with ice. Top up with Coke and decorate with edible flowers

The Birdcage, Pottergate

Nelson's GolDEN APPLE

The brand new, purely English blended spirit drink Nelson’s Gold (from Matt and Steph Brown of Wild Knight English Vodka) saw its official launch recently at the historical Maids Head Hotel in Norwich – and Feast Norfolk was invited to sample this particular delicious cocktail! INGREDIENTS 30ml of Nelson’s Gold; 25ml of apple juice; 5ml of cinnamon syrup METHOD Fill a metal shaker with cracked ice. Pour in all of the ingredients. Shake gently and stir until all ingredients are thoroughly mixed. Strain into chilled cocktail glass. Garnish with strips of apple. Enjoy!

Visit www.nelsonsgold.co.uk

k E a H S it off

Cocktails -

D R I N K

With Black Beauty written by Norfolkâ&#x20AC;&#x2122;s very own Anna Sewell celebrating 140 years this year, VisitNorwich has garnered some lovely literary themed cocktails

BLaCk BEAUtY

DiViNE LOVE

If there is anywhere to drink a Black Beauty then surely it has to be at The Library Restaurant Bar & Grill in Norwich. This magnificent building, once home to the UK's first public subscription library, is only a stone's throw away in the Norwich Lanes, to Jarrolds independent department store where you can buy copies of the book. Not only that, Jarrolds were once printers and it was Jarrolds who first published Black Beauty, 140 years ago this year. The Library will have Black Beauty on their cocktail menu from May 13 until November

Divine Love is a cocktail created in celebration of Julian of Norwich (1342 -1416), the first woman to be published in the English Language. Revelations of Divine Love is a 14th century book of Christian mystical devotions which is still read and followed today all over the world. A copy of Julianâ&#x20AC;&#x2122;s book is exhibited at the Museum of Norwich at the Bridewell - and St Julian's Church in Norwich, where she lived as an anchoress for most of her life, is open to visitors. Julian's Shrine is visited by pilgrims from all over the world INGREDIENTS 25ml of house gin; 125ml of strawberry, peach and cranberry mix (Woo Woo mix)

INGREDIENTS 50ml of dark rum; 25ml of Galliano; 2 tsp of brown Creme de Cacao); 100ml of coffee (cold)

METHOD Pour house gin over crushed ice, top up with a refreshing blend of strawberries, peaches and cranberry juice. Garnish with a fresh strawberry and mint leaf

METHOD Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well

Park Farm Hotel & Leisure, Hethersett www.parkfarm-hotel.co.uk

The Library Restaurant, Bar & Grill, Guildhall www.thelibraryrestaurant.co.uk

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Foodie Georgia Watson goes on a journey to ICELAND to uncover REYKJAVIKâ&#x20AC;&#x2122;S recipes and unusual food

culture

Iceland

T R A V E L

reYKJAVsiK REciPE F

ERMENTED SHARK, dried fish with butter, sheep’s head and minke whale - just some of Iceland’s traditional delicacies. An extraordinary choice of food for an extraordinary country, but you’ll be pleased to hear that restaurants in Iceland’s capital of Reykjavik offer something for everyone, from the culinary adventurous to the sophisticated diner. We headed for a flying visit to Reykjavik to celebrate a big birthday for my partner and the spectacular landscape greets you as soon as you leave the airport. Driving through the sparsely populated countryside with lava fields to one side and the coastline to the other, our first view of Iceland was mesmerising.

PICTURE FROM

FOOD FROM THE HAUST RESTAURANT AT FOSSHOTEL REYKJAVIK

PICTURE FROM

FOSSHOTEL.IS

LAUGAVEGUR HIKING TRAIL PICTURE FROM

FOSSHOTEL.IS

During our first full day in Reykjavik, we walked from our hotel down to the Old Harbour, enjoying the stunning scenery to our right, the glistening mountains across the peninsular - a breath-taking sight to behold. Boarding the Elding whale watching boat in the harbour and putting on our complimentary overalls, we took off out to sea in the hope of catching sight of some orca, minke or even Blue whale. Unfortunately during our three-hour journey there was no sign of any whales, but we were given a free ticket to return in the next two years to try again. That evening, we headed out to sea once again, this time in search of the Northern Lights. Thankfully we were more fortunate and within 10 minutes a gentle green stripe became visible across the sky for about 45 minutes of our two-hour cruise. After arriving back at our hotel late, we were lucky that the bar was still open for dinner. We stayed at the Fosshotel Reykjavik, which offers an à la carte restaurant, named Haust, serving four and seven course tasting menus, and a bar that serves 22 real ales and traditional pub grub. The Bjór Gardurinn, or Beer Garden, features numerous beers, bottled and on draft, from Iceland and beyond. Craft beer is still a relatively new business in Iceland, as its consumption was illegal until 1989. The bar is decorated in contemporary copper colours with the large beer vats either side of the stone bar. The trendy bar menu included fish and chips, burgers, hot dogs and sourdough sandwiches, making the venue a popular hipster hangout in the evenings. I picked the fish and chips with sweet potato fries and my partner chose the burger and chips. The fish was served as cod goujons, the batter not as crisp as we’re used to, but the sweet potato fries and fresh cod were delicious. The next day we explored the city of Reykjavik by taking a stroll down the main shopping street, the Laugavegur, just 200m from our hotel doorstep. The little coloured buildings housed independent shops, restaurants and cafés and there was a delightful absence of major high street chains (not a Starbucks in sight!).

Iceland

T R A V E L

easyJet flies from London Stansted to Keflavik airport (a 50 minute car ride to the centre of Reykjavik) on Tuesdays, Thursdays and Saturdays, flights start from around £45pp each way

HOTEL

We stayed at Fosshotel Reykjavik in the business district of the city and just a short walk to the main shopping street, Laugavegur. The hotel offers free Wi-Fi, breakfast and the use of its gym facilities. www.fosshotel.is

NORTHERN LIGHTS

Our first stop of the day, the Settlement Museum in Old Reykjavik, is a must visit for those interested in history and culture. We found the exhibition fascinating with its interactive tablets that revealed information about the settlers and their homes. Leaving the exhibition we noticed a restaurant to the left that looked interesting. Featuring the traditional Icelandic snack of dried fish with butter, shark and a shot of Black Death and minke whale with rutabaga, the menu at Uppsalir will give you a real flavour of Reykjavik and what the settlers would have eaten all those years ago. Also serving more contemporary favourites of mussels, salads and burgers, this restaurant, based in Hotel Reykjavik Centrum, is a place to please all the family, allowing

you to enjoy the delights of Iceland, but remaining mindful of the less adventurous. Next up, we visited the Reykjavik Art Museum and Reykjavik Museum of Photography before walking back up the Laugavegur, past the Punk Museum housed in a disused public toilet, and onto the Lebowski Bar. Inspired by the Coen Brothers’ film, the bar screens classic movies and has a bowling alley at the back. Lebowski’s has a small bar menu and cocktails concocted to represent characters from the movie, but most guests come to celebrate this cult film. That evening we took a short walk from our hotel to Resto, a contemporary Icelandic restaurant with a cosy atmosphere. Rated the third best restaurant in Reykjavik by Tripadvisor, we sat in a comfortable

BLUE LAGOON

tRAVeL

booth that had a pendant light shining down in the middle of the table. The low lighting created an intimate and romantic ambience. With Icelandic dishes such as salted cod and fish soup on the menu as starters, my partner and I decided to share the intriguing combination of garlic sautéed scallops with apple, curry and coconut cream. We were expecting a small portion, but instead the plate held lots of little scallops, cooked to perfection, with a light curry tang. For our main course, I opted for the pan-fried salmon with port wine and wild mushroom sauce, served with spinach, roasted vegetables and rich creamy mash. The sauce had an incredible depth of flavour, I usually associate salmon with a white sauce, but this port wine creation was smoky, complex and just wonderful. My partner chose the lamb, a common Icelandic recipe that was served with a garlic and thyme marinade and red wine sauce. He said that that it was the best lamb dish he had ever eaten, the lamb was, just as the Icelandic say, tender, juicy and full of flavour. On our final day in the city we took another walk down the main high street, stopping for lunch at Reykjavik Chips, a small trendy spot where they serve skin-on chips and dips made to order. With a portrait of Stephen Fry on the wall, we felt right at home sitting on the tables made from beer barrels. In the afternoon, we headed to the famous Blue Lagoon. Walking into the geothermal pool was a magical experience, with beautiful views of the mountains all around. After an amazing couple of days in the city, we plan to return to Reykjavik in the not too distant future to enjoy more of the unique Icelandic culture, eating delicious dishes and relaxing in geothermal pools.

Competition

CHA

CE T O WIN !

VISIT

www.qhotels.co.uk/our-locations/dunston-hall

aT YOUR LEISURe

This month we’ve teamed up with Dunston Hall to offer one lucky reader the chance to win dinner, bed and breakfast for two, plus a bottle of wine in your room on arrival and full use of leisure facilities! DUNSTON HALL is delighted to invite one lucky reader to enjoy a ‘staycation’ at the majestic Elizabethan-style mansion near Norwich. With 169 spacious bedrooms, it is the perfect place to escape, indulge and re-energise after the venue’s recent £2 million makeover. Located in 150 acres of stunning wooded Norfolk parkland, you’ll be able to enjoy the finest food incorporating the best of Norfolk ingredients, the most comfortable of rooms with elegant surroundings, top leisure facilities including a beautiful pool and spa and a warm welcoming service. For golfers

there’s even a par 71 US PGA rated course. If that’s not enough to keep you entertained, the hotel has its recommended Top 10 Reasons to visit Norfolk, ranging from Norwich’s splendid historical and visitor sites to coastal and woodland walks, cycle trails and even theme parks. The hotel is offering two people the chance to experience a short break here with a one-night stay at the hotel. The package includes: a three-course dinner in the Brasserie, an overnight stay in a double or twin room, full English breakfast and full use of the leisure facilities. What could be more tempting?

HOW TO ENTER

To enter our competition, simply answer the following question:

How many bedrooms does Dunston Hall have? Send your name, address and daytime telephone number to competitions@feastnorfolkmagazine. co.uk. You can also enter by liking and sharing the competition on our Facebook page. Entrants must be over 18 and normal Feast Norfolk rules apply. The editor’s decision is final. The prize is a complimentary one night DBB stay for two, which includes an evening meal up to £28 per person and excludes alcohol (a complimentary bottle of wine will be in the room on arrival). Stays are subject to availability and cannot be redeemed on Fridays or Saturdays. There is no cash alternative and the prize is non transferable. The prize must be taken within three months of the win. The competition is open until May 31, 2017.

R E A D E R R E C I P E

MAMA SIGGA’S FLAT BREAD

This is a traditional, old fashioned bread, good for dipping into smoked fish dips, served with Reykjavik mountain lamb salad or try with Icelandic Minke whale - or not! I have adapted the recipe from an old cookbook I found in the reception of the hotel we were staying in when we visited Reykjavik INGREDIENTS 225g of plain flour; 175g of wholemeal flour; 100g of fine oatmeal or fine porridge oats; a good pinch of salt; 1/2 tbsp of caster sugar; approx 250ml of cold water

SERVE

METHOD Mix all the dry ingredients in a large bowl. Add enough of the water to create a smooth bread dough. If it is too wet, add more flour, if too dry add more water. Knead for 5 to 10 minutes until soft and pliable. Turn out onto a floured board and cut into 12 to 14 even sized pieces. Roll each piece in turn to a rough circle or oval. You can either griddle them in a dry frying pan for a few minutes on both sides until cooked or bake in a pre-heated oven at 180°C on a lightly greased sheet for 8 to 10 minutes until cooked

A favoUrite FROM REYKJAVIK FEAST NORFOLK SUPPORTER AND ALL-ROUND FOODIE ZENA LEECH-CALTON SHARES HER VERSION OF AN ICELANDIC CLASSIC VISIT

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www.lovenorwichfood.co.uk

Herbert Woods

MODERN DAY SPARK OF LIGHT

HERBERT WOODS has more than 100 boats to hire, plus canoes, and a selection of holiday homes

S T A Y C A T I O N

VISIT

www.herbertwoods.co.uk

AILING on The Broads is always evocative, as you explore those magical waterways, seeking out the wildlife and enjoying the very special environment. But take to the water in a 1920s wooden boat with a noble history and the experience is most definitely heightened. The 1927 Spark of Light is once again part of the Herbert Woods fleet, having been originally built and owned by Herbert Woods himself. It is an attractive vessel, fully refurbished to its former glory, but now including all mod cons such as hot air heating and a decent oven! It is available to hire, for weekly rentals, to experienced sailors who are looking for a very special experience. Director Michael Whitaker explains ‘We finally rescued Spark of Light in 2011 and she was in rather a poor state. So we have spent the past five years restoring her, preserving or replicating whatever we could.’ He continues: ‘She is a classy looking boat, with so much character, and slips through the water with so much grace.’ The boat was built in a boatshed near Potter Heigham and had no windscreen or wheelhouse, just a solid folding roof with canvas screens to all four sides. The hull is 36ft long and was constructed out of Siberian redwood below the waterline, and Russian Archangel pine above, on oak frames.

She formed part of the Glimmer of Light class until 1955 and was one of the cruisers used to prevent German flying boats from landing on Hickling Broad during the Second World War When Mr Woods died in 1954, ownership transferred to the new chairman of the company, Lindsay Cutler, who possibly spotted what a lovely boat she was and took her out of the fleet and into his private ownership. He changed her name and carried out a fairly substantial refit before enjoying sailing trips to the Isle of Wight. When he died in 1971, she was bought by another keen sailor, John Whitaker, Michael’s father! Michael continues: ‘I remember having a great knees up on her when I was at university - with a group of friends.’ His parents sold the boat in 1999 and she was bought by local boating enthusiast Andy Edwards and finally, in 2011, an offer was made to Mr Edwards and the boat returned to the boatyard that had originally designed and owned her! She has become quite the poster girl for the company, with Princess Anne said to be a fan. And now that she is part of the Herbert Woods fleet she is available to hire so everyone can enjoy her particular glory. She sleeps up to four, with children permitted but not dogs. And as for Michael? Well, he hopes to still take her out, to rekindle those heady university days!

A WAR DAMAGED SPARK OF LIGHT

A beautifully restored 1920s wooden cruiser, said to be the oldest available to hire on The Broads, thoroughly charms Sarah Hardy

BLAKES CATALOGUE IN 1950s

NORWICH YACHT STATION 1960

T R AV E L L I N G BAC K IN TIME

89 REFURBISHMENT IN 2012

r TAs u te

B arB

e th s a ar n o t i ye ay en of sts M tm e e g, lo m v al t ti har nin s in y i he ea n gr whe beg ner d t er n th t e e ar gre ng a ea os i w bo ow mer s a â&#x20AC;&#x2122;s to sy r g ar u t bu w w ives wha â&#x20AC;&#x2122;s a gro g of . It ou as h e m if y own ug o o e c m ur pl am b ti yo gs ste bar u e in ll th n fu . Rh f th ying o ad e o isf th i e n t s ah is o r sa ts w em t e n rli rves us s d i s a e e ha io us he is es lic ly de asi et d cak les. e e as b u sw ch rum t yo a su d c hils ing be an o w njoy at, are S e e tre ou ng ar eet d y plyi ith a s. e sw sur sup y w nes in as lso od ood ow n a r b g is l h i d u f yo st o arb , hig an ry C s ho hub rie A, ieta od R alo in f d go f a c am l o is t o n. t l vi , fu and par pla K re as ss o fib eat ht l o g t ei w

O f

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

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

Early Summer Fruits -

G R O W

Y O U R

O W N

RHUBARB ‘TIMPERLEY EARLY’

Rhubarb is thought to date back to BC in China where it was grown for many medicinal uses such as curing fevers and even the plague with dried roots from the vegetable. By the late 18th century, rhubarb was used as a food supply, mainly in tarts and pies, and was thought to be a hybrid of the original Chinese rhubarb. It was so popular before WWII it was called ‘Rhubarb Mania’! There are many varieties of rhubarb which can be green or rosy pink in colour but Timperley Early is a strong variety and quick to mature so you can be harvesting your own stems in the second year after planting.

How to grow

SOW Rhubarb is best grown from dormant crowns rather than from seed. They need to be planted in a sunny position in free draining soil. During spring or autumn, give the soil a good mulch of organic matter and plant the crowns with the tip of the crown just above the soil. The great news is rhubarb can also be grown in large pots there is no need to be restricted by space. CARE Keep your rhubarb well-watered throughout the growing season and when you have harvested remove the old leaves, allowing the crown to be subjected to frosts over the winter. Never cover the crowns with any mulch. If you want to harvest stems earlier in the season try forcing them by covering the crowns with a bucket in late winter. Keep all light blocked out and stems will grow earlier and be lovely and tender. HARVEST Only harvest a few stems at a time so you don’t overwhelm the plant and resist harvesting in the first year. If you have forced your rhubarb give it a break the following year as well. You will be rewarded with much better stems if you do. To harvest, simply take the stalk down at the base and gently pull without actually snapping it. If the stems are ready to be harvested they will pull off really easily.

ELLEN MARY

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

RHUBARB & BANANA CRUMBLE

Rhubarb is great for making sweet desserts, cakes, jams, chutneys and even wine but my favourite is a homemade crumble.

Serves Four

INGREDIENTS Filling 5 freshly picked rhubarb stems; 3 ripe bananas; 100g of brown sugar; ½ tsp of cinnamon Topping 115g of softened, unsalted butter; a few tablespoons of brown sugar; 100g of flour (white or wholemeal); a few tablespoons of oats (optional) (or you could cheat and get an already made crumble mix!); crème fraîche for serving METHOD Place the chopped rhubarb on a baking tray covered in half of the brown sugar. Place in the oven until softened, about 15 minutes, at 180°C in a preheated oven. Mix the softened rhubarb pieces with the chopped banana, remainder of the brown sugar and cinnamon. Put in an ovenproof baking dish. Using your hands mix the brown sugar and cinnamon together with the flour and butter. Mix through your fingers until it has a crumbly mixture. Sprinkle the crumble over the filling in the baking dish and top with oats if you want to and a few tablespoons of brown sugar. Cook in the oven for about 20 minutes at 180°C. Enjoy with a spoon of crème fraîche

RACHEL BIRTWHISTLE

Allotments -

F E A T U R E

DARLING BUDS OF MAY This month budding allotmenteer Rachel Birtwhistle gets to grips with seeds, pests and pirates down on the plot

MANY HANDS MAKE light work; unless they are the hands belonging to my five-year-old, pirate-obsessed son and his never-ending quest for treasure. With two bank holidays in May there is indeed the opportunity for more hands on deck down at the allotment. However, after the last exciting round of 'bury the tools' and the failure to find all of mummy's 'treasure' I might ask my helper to kindly walk the plank (preferably after revealing the location of my trowel which has been buried for several weeks now). I have discovered that seedlings are much the same as kids in that if you don't feed and water them with regularity they throw a stroppywobbler and don't do what you want them to do. You also can't keep your eyes off them for very long as they tend to stray. This leads me to my next allotment quandary - the seed verses weed debate. Despite creating a straight line in which to delicately place my little seeds I have discovered that weeds don't mind a bit of uniformity too and have disguised

themselves as my potential produce. Meanwhile my produce appears not to know the drill and has gone AWOL all around the seedbed. My plan is to procrastinate over the shoots and see how they grow and then opt for an exciting round of 'odd one out' based on a majority rule of identification. May is the month to begin sowing and planting outdoors although many of my learned friends at the allotment have warned me of the perils of sowing seeds too early. Seeds can either fail to germinate in soil that is too wet or too cold and there is also still a chance of late frosts in May which is why I am told 'succession sowing' is a savvy move. This does not mean passing the responsibility of my plot on to 'generation pirate', rather planting a small batch of seeds every two or three weeks maximising the chance of success and spreading out my harvest so as to avoid a glut of any one vegetable. To get ahead I have sown some seeds in trays at home and in any spare plant pots I could find. My enthusiasm for the first green shoots and ensuring their continued growth was in many

cases not matched by the practicality of 'pricking out' - a seedy term indeed! I was so proud to have actually grown something from scratch that I failed to appreciate the seedlings annoyance at being too closely planted. Now I am left with the delicate task of trying to separate the spindly seedlings from each other to avoid crowding. Meanwhile, back on the plot, my fruit will soon need netting and I'll have to begin looking out for a gang I'll soon be waging war with; pests such as slugs, snails, pigeons, aphids and carrot fly. Bring it on! The seed potatoes have been planted and I have begun 'earthing up' which involves keeping the tubers covered with soil. The idea here is to protect against any late frosts and avoid exposure to light to prevent the spuds from turning green. My allotment friend said to give the potatoes at least 100 days (a little like an American Presidency) before judging how they're getting on. Then my little pirate will be most welcome to come and dig as not all treasure is silver and gold. Keep track of the plot @treatlikedirt

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Ian Malton & Richard Cooke -

IAN MALTON & RICHARD COOKE

T H E

L A S T

B I T E

first food fest for

ReEPhAM

REEPHAM ROTARY CLUB IS ORGANISING THE FIRST EVER REEPHAM FOOD FESTIVAL ON MAY 28. ORGANISERS IAN MALTON AND RICHARD COOKE EXPLAIN THE THINKING BEHIND THE NEW EVENT

www.reephamfoodfestival.org.uk

Has there been a lot of interest? It’s been very encouraging for a first festival. We have about 40 stalls at the time of writing. Regular foodies will recognise some old favourites but we also have some local producers who are showing for the first time – so there will be something for everyone to taste and buy. We also have a lovely public garden just off the square so this will become the picnic area, with coffee stalls, beer from our local Panther brewery, hog roast, burgers and Thai food. Local chefs will be demonstrating how to make the most of local ingredients with the help of Norfolk food hero Charlie Hodson – everything from fancy patisserie

to ethnic cooking. Two of our local business sponsors will be taking up a cookery challenge.

VISIT

Why another food festival? Reepham has a great history of festivals – with events for music, vintage cars and Christmas. We have some fine food and drink producers in the area. Reepham’s Market Square and the surrounding area are the ideal site for a festival. It has been a marketplace for more than 750 years so we are following a long tradition of local producers bringing their wares to the public.

What makes this festival different? We wanted the festival to be very much of Reepham and not an imported idea so we have spent a year involving local groups such as Young Farmers, Scouts, the Chamber of Commerce and WI. There’s a lot of enthusiasm in the town and the Rotary Club has had plenty of offers of help. In particular we wanted to get young people involved to make it very much a family day out. It’s free apart from the ticketed events. Reepham High School will be showing off and selling produce from their allotments. In future, they could be contributing to school dinners that have travelled ‘food yards’. They are also having a Masterchef competition beforehand with prizes awarded at the Festival. At the Primary School they have been studying food from farm to fork and will be showing off their work and their interesting link to a Japanese school. They will also be hosting a series of ‘fun science’ experiments where they can create fizzy chocolate and bouncy custard

and see the science behind popcorn. There will be other challenges for children on the day, like building gingerbread houses and icing cupcakes. What will there be to eat? There will be lots of opportunities to meet over food and drink. As well as tasty offerings from the stall holders we are holding two parties. We are kicking off the festival on the Saturday night with Cocktails and Canapés in a marquee in the Market Square and closing the Sunday with a Community Supper in the marquee. We are calling this the ‘10 mile’ supper as everything will be sourced from the surrounding area. Tickets can be ordered through the website. Our local eateries: The Dial House, The King's Arms and newly reopened Diane’s Pantry will all be open and serving food and drink. Is this going to be an annual event? Quite possibly. We hope that everyone in Reepham will have a good time together and that visitors will find plenty of reasons to come back. We would like it to become a regular event in the calendar if we get positive feedback.

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