Feast Norfolk Magazine - Issue 37 June 2019 by Feast Norfolk Magazine

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Gifts for

dad

Andy Newmanâ&#x20AC;&#x2122;s super decadent wine FLight

37 JUNE 2019

Curtain Up on the new the Royal restauraantre t

How

Bressingham became the main event

r e m Sum f o e t s a t e h t

Meet James Hill the new Royal Norfolk show director

fun

let the

gin

sunshine recipes

Enjoy Pre-Theatre dining in our newly refurbished restaurant from 5pm on show night Mon - Sat. For reservations visit ntr.org.uk/Prelude or call 01603 598577 10% discount for Friends of Theatre Royal Your table is reserved all evening for you to enjoy your dessert and drink in the interval.

JUNE/JULY 19

BOX OFFICE: (01603) 63 00 00 Sun 2 June JOE RINGER BAND: THE GREATEST SHOW The ever-popular singer returns with an evening of songs from the silver screen

Wed 5 June RUMOURS OF FLEETWOOD MAC A brand new show celebrating 50 years of Fleetwood Mac

Tues 4 June 10 SOLDIERS Thrilling and humane portrait of army life told through intense, athletic dance

Fri 7 - Sat 8 June BEN & HOLLY’S LITTLE KINGDOM Enchanting musical adventure packed with games, songs and laughter

Mon 10 - Sat 15 June EDUCATING RITA Willy Russell’s hilarious and heart-warming comedy

Fri 28 - Sat 29 June CIRQUE ÉLOIZE - HOTEL Thrilling and sensually rich contemporary circus performance

Mon 17 - Sat 22 June LET IT BE Spectacular concert jam-packed with the iconic music of the Beatles

Sun 30 June JANE MCDONALD Phenomenal new live show from the much-loved entertainer Mon 1 - Sat 6 July THE GIRL ON THE TRAIN Gripping new adaptation of the internationally bestselling novel

Tues 16 Jul - Sat 17 Aug MATILDA THE MUSICAL The multi award-winning musical adaptation of Roald Dahl’s beloved book

Tickets from £10

www.theatreroyalnorwich.co.uk THEATRE STREET, NORWICH NR2 1RL

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Mon 8 - Sat 13 July THE MOUSETRAP The legendarily long-running whodunit returns to Norwich

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FEASTNORFOLKMAGAZINE.CO.UK

E D I T O R ' S

L E T T E R

WELCOME TO OUR JUNE ISSUE which really heralds the start of summer, such a glorious time of year in our region. Where we all want to be is, of course, outside, whether it is sipping a gin or tucking into a barbecue. Enjoy our column from wood fired chef James Hammond who tells you how to create the perfect ‘fire food’ and how about a cocktail or two from Archangel Gin, in North Norfolk? We head out to the garden with Ellen Mary writing about which summer fruit and veg to grow, and Andrew Dellbridge continues his discussion about mindful gardening. We meet James Hill, the new deputy chief executive and show director of the Royal Norfolk Show, a highlight on the social calendar for many this month. We will be at the Show, appearing on the Growing Stage on both days with several artisan producers, so do come and say hello. We also preview the Proudly Norfolk food festival at The Forum in Norwich on June 16 - another great foodie event where we will again be present! Our photo essay meets Norwich illustrator Owen Mathers who captures many of Norfolk’s best known independent eateries with his quickfire sketches, and we find out more about what’s happening at Bressingham Hall and High Barn, near Diss, known to many as the former home of pioneer gardener Alan Bloom. David Wakefield tries out the tasting menu at the Ingham Swan and I head to the new look restaurant, Prelude, at the Theatre Royal in Norwich, for our two eating out reviews. And finally, don’t miss this month’s competition, a real treat with the English Whisky Company. Happy eating!

SARAH HARDY, EDITOR sarah@feastnorfolkmagazine.co.uk

www.feastnorfolkmagazine.co.uk

84 Sarah Hardy loves the split personality of Ghent in Flanders in Belgium

ABOUT US 05 Editor’s Letter WHAT’S ON 14 Want to know what’s happening and where? Look no further than our comprehensive foodie events guide 16 We preview the newly renamed Proudly Norfolk Food and Drink Festival in Norwich 20 We find out about next month’s Purple Picnic Week, which raises cash for Nelson’s Journey 22 Our news and gossip pages have all the tasty stories covered 27 It’s your last chance to book a table at the Debut Restaurant at City College, Norwich, as the academic year comes to a close INTERVIEWS 40 Emma Outten meets James Hill, the new Royal Norfolk Show director, before this month’s big event

COVER STORY

We are all about berries this month, from growing them with Ellen Mary to eating them with Julia Martin and Sara Matthews!

REGULARS 8 Our spotlight feature shines on Bressingham Hall and High Barn, near Diss, now a stunning events venue 25 We save the day with lots of suggestions for presents for your dad as Father’s Day takes place this month 44 This month’s chef Q&A feature meets Ben Hegarty, the new head chef at The Crown at Woodbridge 50 This month’s Photo Essay has a different angle: it focuses on Norwich-based illustrator Owen Mathers and his foodie shop front sketches 56 A cookbook all about sea salt is one of the seasonal offerings this month 90 The Proudly Norfolk column features Churros and Chorizo, a Spanish street food events catering company EATING OUT 33 David Wakefield heads to the newly reopened Ingham Swan 36 It’s curtain up at the new Prelude restaurant at the Theatre Royal in Norwich

COLUMNISTS 48 Rachael Parke, who is front of house at No.Twenty9 in Burnham Market, is embracing the summer season - or should that be silly season? 49 Nick Harris, executive chef at Jarrold, tells us why he is such a fan of local produce 65 Julia Martin’s blueberry and lemon scones went down so well at a recent yoga retreat, she’s decided to share the recipe with us 69 Roger Hickman tells us how to make a success of barbecuing as we enter the season for it! 71 Our wood fired chef James Hammond has a chargrilled summer veg recipe for us this month 73 José de León Guzmán shares his iced coffee recipe with us 74 Nutritionist Catherine Jeans wants us to give our gut some love RECIPES 29 Enjoy gin cured salmon from Wells Crab House 47 We have an easy smoked mackerel pâté from Ben Hegarty at The Crown in Woodbridge 58 Sara Matthews sums up summer with recipes for a Mediterranean tart and a strawberry trifle

www.feastnorfolkmagazine.co.uk

63 Ellen Mary has a refreshing strawberry mocktail for us 67 Adriano Turco, from Al Dente, tells us how to make a perfect Sicilian pasta dish DRINK 31 Enjoy two gin cocktails from Archangel Gin as part of our gin special 77 Steve Hearnden on vegan wine 78 Andy Newman tells us about his rather decadent wine flight on a recent trip to France TRAVEL 80 Emma Outten heads to the latest Champneys, Eastwell Manor in Kent 84 Sarah Hardy loves the split personality of Ghent in Flanders in Belgium GROW YOUR OWN 61 Mindful gardener Andrew Dellbridge has simple planting ideas for flowers and veg 62 Our kitchen gardener Ellen Mary offers advice on growing summer fruit, veg and herbs COMPETITION 82 Win an English Whisky tour and lunch for two, plus a bottle of their original single malt

THE TEAM

Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Hanneke Lambert, Designer studio@feastnorfolkmagazine.co.uk Rachael Young Brand Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Rollo Dennison Senior Account Manager | 07790 940421 rollo@feastnorfolkmagazine.co.uk

CONTRIBUTORS

Andy Newman, David Wakefield, Sara Matthews, Julia Martin, Catherine Jeans, Andrew Dellbridge, José de León Guzmán, Steve Hearnden, Rachael Parke, Nick Harris, James Hammond, Ellen Mary, Roger Hickman, Kelly Dougal

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

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

THE HALL ith it BRESSINGHAM HALL AND HIGH BARN NEAR DISS ISNâ&#x20AC;&#x2122;T JUST A WEDDING VENUE. IT CAN BE HIRED FOR ALL SORTS OF EVENTS, AS EMMA OUTTEN DISCOVERS

ALL

bressingham hall -

S P O T L I G H T

VISIT

www.bressinghamhall.co.uk PHOTO CREDIT: NICHOLAS JERMY PHOTGRAPHY

Whereas 18th century High Barn has undergone an amazing two year renovation, opening in 2015 as a wedding and events venue. Which is where Operations Director Samantha Clifford comes in. She has been involved from the start and earlier this year took over the direct running of the business. The Hospitality Management graduate from the Hotel School at City College Norwich has worked in hotels around the world and in London, but Bressingham is turning out to be her dream role giving her the opportunity to run her own business…. as she explains: ‘Being able to work with other passionate people I know and trust. And being able to bring it on to the next stage.’ Plus, she adds: ‘I have a strong relationship with the Bloom family so it’s worked out brilliantly.’ Echoing the Bloom family ties at Bressingham, it’s something of a family affair for her as well, as her daughter Ellie, gets involved with the company, Clifford Event Management, injecting ideas in bar trends (during her bar shifts) and focusing on social media, outside of her degree.

PHOTO CREDIT: TERRI BRICE PHOTOGRAPHY

VERY EVENT VENUE NEEDS A USP and Bressingham Hall and High Barn has got it in spades, not least because it’s home to world renowned gardens, which span across 17 acres and have been evolving for more than 60 years, thanks to the Bloom family. Yes, it’s become an award winning wedding venue but the Hall and High Barn also make for a great location for corporate away days, business meetings, conferences, company presentations, workshops and corporate functions, including charity fundraisers – in other words, any variety of events ranging from 10 to 150 people. First things first: Bressingham Hall itself. The recently refurbished Grade II listed Georgian mansion is perfect for smaller events for up to 20, utilising the drawing room, dining room and conservatory. It is available for overnight stays, with seven bedrooms and six bathrooms, sleeping up to 19 guests.

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bressingham hall -

S P O T L I G H T

PHOTOGRAPHY BY NICHOLAS JERMY PHOTGRAPHY PHOTO CREDIT: TERRI BRICE PHOTOGRAPHY

Standing in High Barn, she says: ‘I’ve seen it go from pretty much a shell to what it is now,’ and adds: ‘I know the venue inside out.’ At one end is a bespoke rustic oak bar which has been revamped by Sam and the team. One of the first things she organised was for Adnams to be present, with Copper House Gin behind the bar, and Ghost Ship (‘often our top seller on the night’) and Mosaic Ale on the bar. ‘That’s been a new thing for this year.’ Also, look out for St Giles Gin and Bullards Strawberry and Black Pepper Gin. And she adds: ‘We have got a new drinks station for this year – a vintage cattle trough.’ The idea is for guests to pick and mix their drinks: to pimp up their Prosecco or gin (pick five gins and the team will provide all the mixers, fruits, and herbs to add to it). The Barn leads through to the marquee, which has had a new glass reception area. The main caterer is Absolute Catering Excellence and its ethos is to create impressive plates of food reflecting local Norfolk produce. Local suppliers include CJ Chenery and Son in Diss and Norfolk Veg Box in Great Ellingham; Traditional Norfolk Poultry, in Shropham, for Norfolk Black Chicken; Scotts Field Pork in Thetford; The Bakery in Attleborough; Fen Farm Dairy in Bungay, for Baron Bigod Cheese; and Clarkes Farmers Butchery, near Halesworth. ‘Catering is incredibly important,’ says Samantha.

PHOTO CREDIT: DAVID BLAKE PHOTOGRAPHY

www.feastnorfolkmagazine.co.uk

RECIPE OVERLEAF

PHOTO CREDIT: NICKI THURGAR PHOTOGRAPHY

There are four menus in all to choose from: Rustic BBQ, the Bressingham, the High Barn and the Hall; plus there’s a decent vegetarian and vegan menu (‘the spiced lentil and mixed bean casserole topped with sliced crispy sweet potatoes is extremely popular’) and a children’s menu with homemade offerings. Then there are all the buffet options to choose from: ‘our wood fired pizzas have the wow factor - we do this out on the courtyard under a gazebo.’ Although Samantha does make the point: ‘We can also do a bespoke menu.’ For smaller-scale events, Bressingham use alternative caterer Claire Calton-Moore, who specialises in hog roast, vintage afternoon tea and BBQs. And it’s worth mentioning that the famous Gallopers carousel, part of the Bressingham Steam and Gardens, can be hired after hours. ‘That’s a big USP for us. Companies can hire it for a summer party,’ says Samantha. This month, there will be school proms to cater for, as well as weddings, of course. And Samantha is already looking ahead to Christmas party season. ‘The chef is all for Christmas parties.’ Beyond that, she has all sorts of plans for the venue and the type of events it can cater for – so watch this space. ‘We are a very versatile venue, with lots of space indoors and out, and are particularly looking at corporate events and any sort of bespoke events. There is so much you can do outside in these world renowned gardens. Most things we can accommodate, however weird and wonderful.’

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bressingham hall -

S P O T L I G H T

INGREDIENTS 20g of heritage beetroot, red and yellow, sliced; 3tbsp of honey; 3tbsp of white wine vinegar; 1tsp of chopped thyme; 200g of smoked salmon; 10g of pomegranate seeds; 1tbsp of vodka; 3tbsp of crème fraîche; 1 slice of rye bread

OAK SMOKED SALMON & HERITAGE BEETROOT WITH VODKA CRèME FRAîCHE ON RYE BREAD

METHOD 1. Peel and slice as thin as you can get the beetroot and place into a bowl then add the honey, vinegar and thyme, mix all together and leave in fridge for six hours 2. Place the smoked salmon into your hand and make a cone shape then turn it inside out - it should look like a belly button 3. Place crème fraîche and vodka into a bowl and mix with a little salt and pepper.

[ S e r ve s 1 ]

HOW TO PUT IT ALL TOGETHER 4. Place the rye bread in the middle of the plate 5. Add a little crème fraîche to the bottom of the rye bread, place the smoked salmon at each end of the rye bread then take a knife and cut the beetroot from the middle to one side then make into cone shapes and place into the middle of the smoked salmon 6. To finish the plate off, place some pomegranate seeds around the plate and some dots of crème fraîche and black pepper – a few herbs or green salad leaves will just help lift the plate.

C O C K T A I L

R E C I P E

THE ROZANNE

[Serves 1]

PHOTO CREDIT: EL

OD PR

S TION UC

L SA RI

www.feastnorfolkmagazine.co.uk

RE P

METHOD In a highball glass, muddle 6 cubes of lime with a bar spoon of caster sugar. Tear 10 mint leaves, add to the glass, and muddle lightly. Fill the glass with crushed ice. Add one measure of Adnams Copper House Gin and one measure of St Germain. Churn and add more crushed ice. Add 2 drops of geranium essence, top with apple juice, and stir gently. Garnish with a mint spring and a Geranium Rozanne flower.

–

INGREDIENTS 1 lime, cut into cubes; 10 mint leaves, plus a sprig, for garnish; 25ml of gin, we use Adnams Copper House; 25ml of elderflower liqueur, we use St-Germain; 2 drops of geranium essence; apple juice to taste

LI E C LIF FO RD

Samantha says: ‘The Geranium Rozanne is a feature plant here in Bressingham Gardens and borders our courtyard outside the venue, so we thought it was a very appropriate contender for our House Cocktail.’

CUPCAKE DECORATING CLASS

Buds and Bows Cakery in Watton is holding a Cupcake Decorating Class in Queen’s Hall on June 8. You will leave with 12 fully decorated cupcakes and the knowledge required to do this yourself in the future. Ingredients and equipment are provided on the day - just bring an apron. To secure your place, email budsandbowscakery@btinternet.com or telephone 07936495346

KITCHEN EXPERIENCE

The Northgate in Bury St Edmunds is offering a Kitchen Experience with Head Chef Greig Young on June 28. Guests can relax and chat with Greig as he works and prepares a three course meal that uses all the best local and seasonal ingredients. Guests will all finish the morning by enjoying the meal prepared for them. Visit www.thenorthgate.com

RACECOURSE ENTERTAINMENT

Newmarket’s summer season begins in earnest this month: Nile Rodgers and CHIC open proceedings on June 8, with Summer Saturday Live; then Madness on June 21 and Kaiser Chiefs on June 28, on so-called Newmarket Nights. As ever, Newmarket Racecourse is home to award-winning restaurants for pre-entertainment meals. Visit www.thejockeyclub.co.uk

FATHERS GO FREE

Amazona Zoo in Cromer is giving dads a special treat with a free entry ticket on Father’s Day. A lakeside café provides a wide range of hot and cold snacks, meals and drinks, so you can treat your dad to a nice lunch! Visit www.amazonazoo.co.uk

AFTERNOON TEA

Strattons Hotel in Swaffham is holding a special James Bond themed afternoon tea on June 15 and 16. Or you can enjoy a special menu on the evening of Father’s Day itself. And this month’s Bottomless Brunch Club takes place on June 30. Visit www.strattonshotel.com

CHAMPAGNE TASTING

Bishop’s Dining Room in Norwich is holding a Champagne Tasting Evening on June 13, complete with seven courses and five wines. The wine will be carefully chosen by Jerome from Bijou Bottles and each dish will be created using Norfolk seasonal produce. Visit www.bishopsrestaurant.co.uk

DIARY DATES THIS MONTH WE HAVE NO SHORTAGE OF TASTY EVENTS TO TEMPT YOU OUT AND ABOUT, SAYS EMMA OUTTEN

FESTIVAL TIME

Anglia Country Inns is holding two festivals this month in North Norfolk: the 10th Norfolk Ale and Music Festival takes place at The Jolly Sailors in Brancaster Staithe from June 14 to 16. Then the third Midsummer Nights Gin Fest in the Garden takes place at The King’s Head in Letheringsett on June 22. Visit www.jollysailorsbrancaster.co.uk and www.kingsheadnorfolk.co.uk

ORGANIC CAMPAIGN

A Wake Up To Organic campaign is taking place in Norwich on June 12. Organic UK is inviting people up and down the nation into local stores for the most important meal of the day - a free organic mini breakfast! Norwich stores participating include: Rainbows Wholefoods in Lower Goat Lane; Mustard Coffee Bar in Bridewell Alley, and Folland Organics, in Norwich Market. Visit www.feedyourhappy.co.uk/wakeup

CULINARY MASTERCLASS

Suffolk Day, on June 27, is the subject of the next Culinary Masterclass at the 15th century Swan at Lavenham Hotel and Spa, when there will be a cookery demonstration by award winning Head Chef Justin Kett, using some of the best local produce. Afterwards enjoy a delicious two-course lunch paired with a glass of wine and tea or coffee. Visit www.theswanatlavenham.co.uk.

FORAGING COURSE

Book your space on a Summer Foraging Course in Thetford Forest on June 22. Learn how to identify some of nature’s delicious edible bounty on Wild Food UK’s course. Taste some of your finds with Wild Food refreshments and a light lunch at the end of the course. There are limited spaces available so please book online in advance. www.wildfooduk.com

SUPPER CLUB

PICNIC IN THE FOREST

The Assembly House in Norwich is holding a Supper Club called The Great British Cheese Feast on June 12. The menu includes Three Cheese Toast for starter, Double Baked Binham Blue Souffles for main, followed by The Norfolk Cheeseboard (what else?). Visit www.assemblyhousenorwich.co.uk

Thetford Forest Live, the summer concert series organised by the Forestry Commission, takes place this month and there are still tickets available for Foals, pictured, on June 20 and Paul Weller on June 21, even if Jess Glynne (June 22) and Stereophonics (June 23) have sold out. Take a picnic! Visit www.forestryengland.uk/music

SEAFOOD EXPERIENCE

OPEN Norwich is holding a Seafood & Eat It! Dining Experience on June 26. The evening starts with a cooking demonstration with the in-house chefs before retiring to one of the private dining rooms for a three-course meal and acoustic entertainment. Visit www.opennorwich.org.uk PICTURE COURTE SY OF

FATHER’S DAY

SHOUT OUT SOU

Spend some precious time together at Pensthorpe Natural Park on Father’s Day, with dads getting free entry on the day when coming with a full paying guest! Enjoy a delicious Sunday roast in the Courtyard Café and/or hop into a Land Rover for an ‘off road’ behind the scenes tour experience on the Pensthorpe Explorer (additional charges apply). Visit www.pensthorpe.com

GARDEN SHOW

JUNE

The Woodgate Nursery Garden Show will take place at the nursery in Aylsham on June 8 and 9. The show will include a variety of food and drink stalls, packed with tasty treats and savoury goods, and Purdy’s Tea Room will serve a range of homemade cakes, light lunches, and ice creams throughout the weekend, plus there will be a hog roast available. Visit www.woodgatenursery.co.uk

And don’t forget...

TH NORFOLK

WHAt 'S ON IN

BEER FESTIVAL

Morley Beer Festival and Family Fun Day takes place on June 7 and 8. The festival celebrates Norfolk real ale, cider, gin, local food, music and arts, is free for kids and is all about having fun and raising money for great local causes. Last year, organisers welcomed more than 1600 visitors and raised more than £7000 for the nominated charities. Main sponsors include Wolf Brewery and the Saturday night headliners are the Counterfeit Brits. Find @mbf2019 on Facebook

Looking ahead...

...Hospitality Action East Anglia’s Black Tie Launch Dinner takes place at Holkham Hall on June 4. We’ll be there! ...The Proudly Norfolk Food & Drink Festival takes place in and around The Forum in Norwich on June 16 – read our special preview feature ...The Royal Norfolk Show takes place on June 26 and 27 - read our Big Interview with new Show Director, James Hill.

The much-loved biennial Holkham Country Fair is returning to Holkham Hall on July 20 and 21. Set in the surroundings of Holkham Estate by kind permission of the Earl and Countess of Leicester, the fair will offer two days of countryside pursuits, rural crafts, displays, food demonstrations, performances and great fun for all the family, including your four-legged friend. Visit www.holkhamcountryfair.co.uk

LET THE GOOD TIMES BE-GIN! This unique and stylish Grade II listed flint cottage, sleeping up to five, is situated in an idyllic setting on the banks of the River Glaven. Just a short drive from the coast, Glaven Cottage effortlessly fuses character with contemporary flair, boasting a wealth of period charm throughout. Nestled in a private location, this cottage is just a few minutes away from the Kings Head, which will be hosting the Kings Gin Festival on 22nd June. Prices from £687 for 3 nights and £848 for 7 nights.

Visit www.norfolkhideaways.co.uk Call 01328 887658 Email enquiries@norfolkhideaways.co.uk

www.feastnorfolkmagazine.co.uk

A FESTIVAL TO BE PROUD OF The recently renamed Proudly Norfolk Food & Drink Festival takes place on Father’s Day in Norwich this month. Emma Outten previews

ORMERLY KNOWN AS the Norwich Food & Drink Festival, the day-long Proudly Norfolk Food & Drink Festival promises to celebrate the ‘Bounty of the County’ on June 16, and, once again, to be a great way to celebrate Father’s Day. All the action takes place from 10am, in and around The Forum, along St Peter’s Street and Bethel Street, where you will find a Lovewell Blake-sponsored Producers’ Market of more than 50 Proudly Norfolk food and drink members, entertainers and much more. The Festival is, as always, a chance to enjoy produce purchased from the many new producers, along with the well-known and trusted regulars who will be returning with

Proudly Norfolk Food & Drink Festival -

VISIT

proudlynorfolk.co.uk

their favourites, all promoting the ‘Bounty of the County.’ Relax at the Adnams Bar whilst listening to soprano Zaira Palumbo; enjoy the entertainment from the Red Loft Theatre School or, later in the day, dance to the music of Headrush. And Broadland Youth Choir will be singing at the War Memorial at 1pm to remember our ‘Fallen Fathers’. Families can watch an entertaining Sheep Show in the Farmers’ Area, or engage with the local chefs who will be doing demonstrations in the Cookery Theatre, as well as discussing various food related issues. Activities including biscuit decorating, creating bouncing bumble bees, and learning about the life of the amazing ‘little bee’ will also be available. The Kiddies Zone will be supporting the local Nelson’s Journey charity – oh, and be prepared to be bowled over by the size of an American fire engine on display, in the centre of the city. As we have reported previously, there will be no Battle of the Bangers this year. However, there is the Hatch Brenner-sponsored Food Trail to look forward to - a fun way to wind through the award-winning Norwich Market, and to encourage us all to support and engage with producers and others in the industry who are trying to inform

www.feastnorfolkmagazine.co.uk

W H A T ' S

O N

and educate us as to where some of our food originates from. A selection of street food will also be on offer, including the popular hog roast as well as tastes from around the world. Vegetarian and vegan options will be available, and, rest assured, you can expect plenty of locally sourced ingredients. Then why not finish it all off with some local ice cream? And the best bit? Entrance to the festival is free! The Proudly Norfolk Food & Drink Festival takes place in and around The Forum in Norwich on June 16, from 10am to 4pm

Walled Garden, Holkham

the North Norfolk Food and Drink Festival Saturday August 31 & Sunday September 1 10am-4pm Free entry • Car parking - £3 per car for the day • More than 60 local producers selling everything from cheese • Lots of foodie outlets to enjoy to beer, and charcuterie to chocolate • Arthur Howell Cookery theatre, hosted by Mary Kemp, with a line- • Dog friendly up of top Norfolk chefs producing seasonal dishes • Live music • Children's area sponsored by Kinnerton VISIT

• Sponsors include Creake Abbey, The Real Ale Shop and SALT

www.northnorfolkfoodfestival.co.uk

sponsored by Kettle Foods www.feastnorfolkmagazine.co.uk

GERRY AND ELAINE REILLY, WITH SARAH DODGE

RICHARD JARMY PHOTOGRAPHY

SARAH DODGE AND JAMIE ARCHER

20 RICHARD JARMY PHOTOGRAPHY

RICHARD JARMY PHOTOGRAPHY

the

perfect picnic

purple picnic week W H A T ' S

O N

IAIN MCCARTEN AND SARAH DODGE

RICHARD JARMY PHOTOGRAPHY

PURPLE PICNIC WEEK, WHICH HELPS NELSON’S JOURNEY RAISE FUNDS SO THEY CAN WORK WITH BEREAVED CHILDREN IN NORFOLK, TAKES PLACE NEXT MONTH. EMMA OUTTEN REPORTS SINCE LAUNCHING FIVE YEARS AGO, support for Nelson’s Journey’s annual foodie fundraiser, Purple Picnic, has grown and grown - and not just from individuals and schools. This year, a number of food and drink companies in the area are supporting the week-long initiative, including Benedicts Restaurant, Sponge, Mustard Coffee Bar, Archer’s Butchers, Adnams and the Last Wine Bar. Nelson’s Journey have been supporting bereaved children and young people living in Norfolk since 1997. During this time, they have recorded a significant rise in referrals and in 2018 received 852 calls to their support line. In a bid to raise funds so they can continue to offer their vital work, their young volunteers launched Purple Picnic five years ago, most of these young people had received a service from the charity after being bereaved themselves. Tom came to Nelson’s Journey after his Mum died when he was just 11 years old. He says: 'Nelson’s Journey helped me through the pain of grief, they helped me to gain my confidence back, to be me again.' Kate Barmby, former Great British Bake Off star, will also be supporting the charity for the third year with three delicious recipes which are featured in the fundraising pack sent out to supporters holding their own Purple Picnic this year. Sarah Dodge, Community Fundraiser at Nelson’s Journey, says: ‘We are thrilled to receive such amazing support from these businesses and individuals. The young volunteers wanted to bring the community together so www.feastnorfolkmagazine.co.uk

they could remember someone special in their lives and support those that need help through a bereavement, so it’s brilliant to see local businesses enabling this. Now we’re asking you, the readers, and the Norfolk community to also get involved and hold your own Purple Picnic this summer. The money you raise will help bereaved children in Norfolk look forward to a positive future and feel empowered to reach their full potential. Help bring back their smiles and register today.’ Purple Picnic week takes place from July 8 to 14. To receive your free fundraising pack and for more information visit www.nelsonsjourney. org.uk/purple-picnic or email sarah@nelsonsjourney.org.uk

HERE’S WHAT LOCAL FOOD AND DRINK BUSINESSES ARE DOING TO SUPPORT PURPLE PICNIC THIS YEAR: BENEDICTS RESTAURANT: Purchase a Nanny Bush Trifle from the Norwich based restaurant between July 8 and 14 and Benedict’s will donate a percentage of sales. SPONGE CAKES: Donating 25 per cent from whole cake sales (cakes that serve 8-16 people) during June 24 – July 14. Purchase online and enter PURPLEPICNIC2019 at checkout. ARCHER’S BUTCHERS: Purchase an Archer’s sausage roll between July 8 and 14 and Archer’s will donate 25 per cent of their sales.

MUSTARD COFFEE BAR: Donating 10 per cent from cake sales and picnic hampers purchased from their Norwich store on Bridewell Alley between July 8 and 14. THE LAST WINE BAR: Supporting with a special Purple Picnic cheesecake. ADNAMS: Drop into one of Adnams’ shops in Norfolk, to pick up an exclusive Gin & Tonic Doughnut recipe created by Kate Barmby.

SUPPLIERS’ SUPPER

THE BIG REVEAL Editor Sarah and I enjoyed entertainment, street food Canapés and fizz at the Big Reveal at OPEN Norwich recently. Local producers there on the night included Candi’s Chutney, Coxfords Butchers and Gnaw Chocolate – and our very own free from recipe writer Sara Matthews. The multipurpose venue can cater for larger events, since the removal of the bridge, and has an in-house catering, hospitality, production and technical team. Visit www.opennorwich.org.uk

JAM OR CREAM FIRST? Have you heard of the new Norfolk Scone Company? Based in Swanton Novers, it’s offering pop up tea rooms and catering for all occasions, and takes great pride in using locally sourced and home grown produce, wherever possible. For example, the gluten free flour is supplied by Letheringsett Mill, and the cheese comes from Mrs Temple. Visit www.norfolksconeco.co.uk

NEW TEA ROOM We look forward to the visiting new tea room, The Orangery, at Ketteringham Hall, near Wymondham. The Tea Room is under new ownership, and being run by Laura Butler, who plans to use veg and herbs grown in the Norfolk School of Gardening, also based at the Hall. It will serve coffee, tea, cakes and afternoon tea. Visit www.orangerytearoom.co.uk

FARM SHARE Did you know that Norwich Farmshare, the community supported agriculture organisation that has been providing organic, fresh, seasonal veg to Norwich residents for 10 years, has a new farm site, at Whitlingham Nurseries? You can volunteer at the farm on the first Saturday of each month and every Thursday. Visit www.norwichfarmshare.co.uk

Catherine Temple and her Mrs Temple’s Cheese scooped the top award at the annual CT Baker Budgens local suppliers’ awards. The awards, which saw Black Shuck Gin and D&F McCarthy (Norwich-based fruit and vegetable wholesaler) as runners up, were part of an evening’s celebration which included a delicious dinner at The Feathers Hotel in Holt. Around 80 suppliers enjoyed three courses, including local asparagus, and a raffle raised almost £400 for three local charities. The evening celebrates local producers who provide a wide range of goods for the stores in Aylsham and Holt.

CAFE CULTURE The Last Wine Bar and Restaurant in Norwich is hoping to bring some French café culture to St George’s Street, if the new owners get permission to put tables and chairs on the pavement in front of their premises. As we reported last month, the four regular customers turned owners are hoping to expand their business with an all-day brasserie-style offering. Visit www.lastwinebar.co.uk

N EWS

R OU N D - U P

IT’S PEAK SEASON FOR NEWS, WITH ALL SORTS OF OPENINGS TO GET YOU OUT AND ABOUT, SAYS EMMA OUTTEN NEW COFFEE SHOP Bringing The Outside In is relocating to larger premises in Staithe Street in Wells next the Sea and the move will see the addition of a new coffee shop - Ground by Bringing The Outside In, offering locally roasted Coffee by David Kemble at Black Cat Coffee, and flavoursome salad boxes – it promises to be an iceberg lettuce free zone! Visit www.bringingtheoutsidein.co.uk

ANGEL’S NEW WINGS The Angel Hotel in Bury St Edmunds has reopened its doors following its three-month refurbishment of the ground floor. The new look has been designed to embrace its Georgian roots whilst bringing modern comforts and luxuries to all who visit. And food lovers can enjoy a menu that uses the finest seasonal ingredients that East Anglia has to offer in dishes created by an all new head chef. Visit www.theangel.co.uk

PHOTOGRAPHY BY KEIRON TOVELL

GRAZING TABLE Best wishes to Katie Anderson, who has just set up Horkey and Mardle, a Norfolk grazing table catering company for weddings, parties and other events. She says: ‘The ethos of the business and inspiration behind it is bringing together fabulous Norfolk produce for people to celebrate and enjoy.’ Find Horkey & Mardle on Facebook and Instagram or email katie@horkeyandmardle.co.uk.

FILL IT UP! Norfolk Gin has introduced a handcrafted re-filling machine to Jarrold’s food hall in Norwich. It means fans can top up their empty bottles with gin, saving money and re-using empty bottles too. Also, creators Alison and Jonathan Redding have just created their 1000th batch of Norfolk Gin, and will be releasing limited edition, black, hand painted bottles to commemorate this milestone. Visit www.jarrold.com and www.norfolkgin.co.uk

ALL NEW AT OLD HALL FARM It’s all happening at Old Hall Farm near Bungay. Not only is there a larger shop, complete with new butchery and deli, there’s a new café with 40 seats inside and 24 outside, offering a farmhouse breakfast and such like. Rebecca Mayhew says: ‘The emphasis will be on growing as many of the ingredients for the menu on our farm as possible - we already have our own pork and dairy produce, but will soon have our own beef and lamb as well.’ Visit www.oldhallfarm.co.uk

LACONS LATEST It’s all go at Lacons Brewery in Great Yarmouth. Flagship ale, Encore has been given a facelift for 2019; the brewery has acquired a new building and expansion plans are due to start this summer; oh, and Head Brewer Wil Wood and Andy Hipwell of Ampersand Brewery have been working on a new collaboration brew: a dark cherry sour. Cheers to all that! Visit www.lacons.co.uk

FEELING FRUITY Have you come across East Anglian fruit juice producer, Barn Farm Drinks yet? The apples in the fruit juices Raspberry & Apple; Strawberry & Apple; Blackberry & Apple; and Raspberry, Blackcurrant & Apple - come from Suffolk or Kent. They’re stocked in farm shops, pubs, cafés and retail outlets across Norfolk, Suffolk and Essex, including more than 90 East England Co-op Stores as part of the chain’s ‘Sourced Locally’ range. Visit www.barnfarmdrinks.co.uk

ERIC’S EXPANDING EMPIRE Eric’s Fish and Chips is well and truly expanding this month, with new locations in both St Ives in Cambridgeshire, and Holt. The flagship fish shop, opened by Eric Snaith, Chef Patron of Titchwell Manor, can be found in Thornham; with the 66 cover licensed restaurant and takeaway in St Ives opening on June 1 and the 30 cover operation in Holt also opening June 20. Visit www.ericsfishandchips.com

WINE TOUR

Congratulations to Norwichbased St Giles Gin, for its Raspberry, Rhubarb and Ginger Pink Gin scooping the much coveted award of ‘Best Flavoured Gin’ in The Gin Guide Awards 2019. Not only that, the Divers’ Edition was awarded the joint highest score in England in the Naval Strength Category. Visit www.stgilesgin.com

I enjoyed a discovery wine tour and 15-mile lunch at Flint Vineyard in Earsham, near Bungay, recently, to celebrate the launch of the 2018 vintage. Lunch involved local produce all made within 15 miles of the vineyard: at nearby Fen Farm Dairy and White Wood Dairy, Marsh Pig in Claxton and Hempnall Village Bakery. Tours, tastings and lunch are available every Saturday. And look out for ‘Fridays at Camphill’, on the second Friday of the month, with street food, live music, wine (of course) and beer from Ampersand Brewery, also based at Camphill Farm. Visit www.flintvineyard.com

www.feastnorfolkmagazine.co.uk

PHOTOGRAPHY BY SIMON BUCK

TICKLED PINK

gadgets & gizmos 01. 02.

03.

04.

SHOPPING:

FATHER'S DAY SHOW YOUR DAD YOU CARE WITH ONE OF OUR GREAT GIFT IDEAS AS THIS MONTH SEES FATHER’S DAY ON JUNE 16

06.

05.

WHERE TO BUY 01. Waxed cotton Aabelard apron, £75, www.aabelard.com 02. Wacaco Nanopresso Portable Espresso Machine, £70 Jarrold’s, www.jarrold.co.uk 03. Juicy Salif citrus squeezer in stainless steel by Philippe Starck for Alessi, £50, www. alessi.com 04. Weber Original Pizza Paddle, £31.99, Highway Garden and Leisure, Norwich, www.highwaygardencentre.co.uk 05. The Glencairn Glass Flight Tray Set, £37.50, Bakers and Larners, Holt, www.bakersandlarners.co.uk 06. Blue hip flask, £9.99, English Whisky Company, Roudham, near Attleborough, www.englishwhisky.co.uk www.feastnorfolkmagazine.co.uk

Middle of nowhere, centre of everywhere! Fresh, local and seasonal is our ethos here at the Saracen’s Head, so come and enjoy a delicious, locally sourced meal with us Open for Lunch and Dinner, 7 days a week Monday - Saturday lunch orders from 12.00 - 2pm Sunday Lunch 12.30 - 2.30pm

A stunning setting for Private Dining, providing an exclusive place to entertain guests or clients. Our menus offer the very best in cuisine using Norfolk produce and prepared by our in-house chef. OPEN’s Conference facilities are ideal for any event up to 800 attendees. Run by the OPEN Youth Trust, the venue gives everyone the unique opportunity, knowing their events help to fund positive activities for young people in Norfolk.

• Flexible spaces located in the heart of Norwich • Ideal for award nights, meetings and conferences • One of the largest, most exciting and versatile function venues in the region • Offering a variable number of layouts for a diverse range of events • Including a stand-alone conference suite

Call 01603 252123 or email conference@opennorwich.org.uk to make a booking

Tuesday - Saturday Dinner orders from 6.30 - 8.30pm Sunday & Monday Dinner orders from 6.30 - 8.00pm

You are always best to make a booking. Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk

www.saracenshead-norfolk.co.uk

MAKE AWIth DAtE

city college -

THIS MONTH IS YOUR LAST CHANCE TO BOOK LUNCH OR DINNER AT DEBUT RESTAURANT AT CITY COLLEGE NORWICH BEFORE THE ACADEMIC YEAR COMES TO A CLOSE, SAYS EMMA OUTTEN

debut.ccn.ac.uk

www.feastnorfolkmagazine.co.uk

VISIT

DEBUT RESTAURANT, the fine dining restaurant within the Hotel School at City College Norwich, has a fiercely loyal following. According to Debut receptionist Natalie Douglas, ‘a couple of people have been coming to us for 15 to 20 years and have been coming every week!’ Catering Manager Mark Bradly agrees: ‘We have very loyal supporters.’ And, in their own way, these diners are indirectly supporting the catering stars of the future. The fine dining restaurant is run by students and staff at the internationally renowned Hotel School, has been reaccredited with a Highly Commended AA College Rosette, and offers a varied menu that is among the best you will find anywhere in Norfolk. A four course taster menu is on offer for under £20. Natalie says: ‘I get a lot of positive feedback from customers about it offering tremendous value for money.’ We may be approaching the end of the academic year, but there’s still time to book a table for lunch or dinner. Lunch is available from Tuesday to Friday, and the menu offers a range of choices, from starters, mains and desserts, and a choice of two or three courses. Dinner is available on Wednesdays and Thursdays, and involves a four course Taster Menu, prepared by the professional cookery students under the guidance of experienced chef lecturers (meanwhile, front of house is managed by experienced restaurant lecturers). Arrival is 6-6.30pm and the restaurant closes at 9pm. The earlier timings are new for this academic year, to enable students to get home via public transport, and staff are hoping to start attracting the afterwork crowd. This month offers students a final chance to demonstrate all that they’ve learnt over the past year. Natalie urges: ‘Come and enjoy a delicious dining experience whilst

PICTURES BY DEBUT HEAD CHEF JAMES PHILLIPPO

DEBUt

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supporting students in their final few weeks.’ The last lunch date will be on June 20, in readiness for Debut effectively moving to the Royal Norfolk Show, with Natalie adding: ‘We reopen on September 24.’ Mark adds: ‘We look forward to seeing you in September where you can indirectly play a major part in the development of our students and we welcome you to a delightful restaurant where we offer superb food and excellent service at a very reasonable price.’ In between, however, there’s the no small matter of the county’s biggest two day event. Joe Mulhall, Head of Hospitality, Catering, Tourism and Aspire, says: ‘Don’t forget to book your tickets for the Royal Norfolk Show - we look forward to seeing you there, for breakfast, lunch, or a slice of cake with a cup of tea. All information is available on the Debut Restaurant website.’ The Debut lunch menu is available on June 6, June 12, June 13, June 14, June 18, 19 and 20. Arrival is 12pm-12.30pm. Two courses for £12.50 or three courses for £13.50, inclusive of coffee. The Debut Fine Dining Evening Menu is available on Wednesdays and Thursdays until June 20. Arrival is 6-6.30pm. £19.75 per person. Debut will be at the Royal Norfolk Show on June 26 and 27. Advance bookings can be taken until June 21. Alternatively, bookings can be made on the day. Keep an eye on the website for the launch of the autumn lunch and dinner menus. To book, call 01603 773227 or visit their website.

ROYS IS PROUD TO BE

HOME OF THE

BEST LOCAL

GINS

www.roys.co.uk Stalham Road, WROXHAM NR12 8DB 01603 782131

ROYS W ROX H A M

1,000 FREE Parking spaces Open 7 days a week & late night opening

Please see our website for full details of our opening times

gin -

C O L U M N

Let the

fun begin -

R E C I P E

GIN CURED SALMON

www.feastnorfolkmagazine.co.uk

www. wells crabh ouse. co.uk

I HAVE ALWAYS LOVED GIN, ever since my nan let me have a taste of her Gordonâ&#x20AC;&#x2122;s gin and tonic in an old fashioned bar master glass, and then as a young adult, when drinking Bombay and Tanqueray, I felt rather sophisticated! How it has changed as the gin market has exploded. When we started our restaurant three years ago, we set out with 10 gins and they were not all local, either. But, as we settled in, I started to taste and research (my favourite part) them, and it became a passion to find the best gins out there as they match so perfectly with food. I love creating a diverse menu of gins, all with differing botanicals, that we review twice a year. We now stock 32 gins and, believe me, I would have more if my husband would build me another shelf! Our gins are served with either Merchant's Heart or Franklin & Sons tonics, and we love to help customers pair them with their chosen dishes. My staff are now well trained to pour me a gin at the end of service, and my favourite can totally change with my mood. Do I want fruity, botanical driven or spicy? My current favourite is the new WhataHoot Tawny Gin with Pink Peppercorn Tonic, or Boadicea Pink Gin with Hibiscus Tonic. The research continues!

VISIT

Kelly Dougal of Wells Crab House tells us about her love for gin and shares a recipe from her family restaurant with us

WITH LIME CREAM CHEESE

SERVES 10-12

A popular dish is our gin cured salmon with tonic blini and lime cream cheese. We cure the salmon in Archangel Gin for five days for a truly holy taste! INGREDIENTS 1 side of smoked salmon, skinned; 250g of dried junipe r berries; 1tbsp of dill seed; 200ml of good flavour gin; 1tbsp of lime juice; 1tbsp of lemon juice; pinch of salt, zest of two limes; 1 tub of cream cheese METHOD 1. Roast the juniper and dill seed for 5 minutes at 180Â°C in the oven. Allow to cool 2. Grind the berry mix in a coffee grinder or with a mortar and pestle 3. Mix the gin, lemon and lime juice, salt and berry mixture together well 4. Lay a large sheet of Cling film (twice the size of the salmon) on a flat surface. Rub half of the marinade on the centre of the Cling film and place the salmon on top of the marinade 5. Rub the remaining marina de on top of the salmon, aiming to cover the whole side 6. Take the edges of the Cling film and fold over the salmon, ensuri ng you get any air bubbles out as you go. Now wrap the fish tightly in two more layers of Cling film, until you have an airtigh t, sealed package 7. Place in refrigerator for 48 hours 8. Carefu lly remove salmon from the wrap after the 48 hours, and gently wash off the marinade 9. Slice thinly 10. To make the lime cream cheese simply mix the lime zest with 2 tbsp of the cream chees e 11. To serve, we often make tonic water blinis, using tonic water instead of half of the milk, or we use simple herbed toasts , smeared with the lime cream cheese and topped with a twist of the gin cured salmon.

Best served with fresh orange peel, tonic and oodles of ice.

Available in our stores and online at adnams.co.uk

WORLDâ&#x20AC;&#x2122;S BEST GIN!* *as awarded by IWSC 2013

AB OR I

N TE

rhubarb royale INGREDIENTS 10-25ml of Archangel Royal Rhubarb Gin; Prosecco, to taste

A N GE L

archangel distilleries R E C I P E S

ARCHANGEL GIN IS HANDCRAFTED IN THE HEART OF NORFOLK, HALF WAY BETWEEN THE GREAT MONASTIC HOUSES OF WALSINGHAM AND CASTLE ACRE. WE PRODUCE ‘ANGELI AB ORIENTE’, ANGELS FROM THE EAST; SPIRITS WITH A DISTINCTIVE NORFOLK HERITAGE

Paddington Bear SERVES ON E

METHOD 1. Add the gin, and top with Prosecco; serve chilled.

INGREDIENTS 50ml of Archangel Gin; 25ml of Campari; 75ml of fresh orange and fresh lemon juice, in equal measures; 2tsp of Peruvian marmalade, Classic Seville works too!; a dash of Angostura Orange Bitters

METHOD 1. Add the gin, Campari, lemon and orange juices and the marmalade to a cocktail shaker 2. Fill with ice 3. Shake vigorously until icy cold 4. Serve in classic cocktail glasses and then add a dash or two of the orange bitters.

SERVES TW O

VI SI T

w w w.a r c h a n g e l- d is ti ll e r ie s .c o .u k

www.feastnorfolkmagazine.co.uk

T HE OW AT S H US OLK SEE NORF AL

*Our hand crafter tipples are made using no artificial colourings, preservatives or flavours

ROY

A FINE NORFOLK CRAFT GIN DISTILLER The OakVilla distillery in Wymondham, founded and run by the Hancke family, lovingly produce delicious craft gin in carefully controlled small batches, using a stainless steel potbellied still they have named “Dromedaris.”

NEW SUMMER GINS GOOSEBERRY AND ELDERFLOWER STRAWBERRY AND BASIL HAND PICKED FROM THE HEDGEROWS OF NORFOLK AND SUFFOLK Please see our website for full list of flavours and serving suggestions

e: thetinytippleco@gmail.com www.thetinytipplecompany.co.uk

Oak Villa, Norwich Common, Wymondham, NR18 0SW www.oakvilla.co.uk | Email oakvilla@yahoo.com

t Pertefeexpclorers

for tas her’s Day t this Fa

Try award winning St. Giles, Gold medal winner in the World Gin Awards, St. Giles Divers’ Edition and St. Giles Raspberry, Rhubarb and Ginger, winner of the Best Flavoured Gin in the Gin Guide awards.

1 3 2

Handcrafted using a slow and careful distillation process, the delicious blend of flavours is retained within the spirit, resulting in a beautifully rounded and delicate gin

1 St. Giles Gin - our signature spirit contains 11 carefully selected botanicals,

including aromatic rose petals, vivacious citrus fruit and grains of paradise. This complex blend creates a velvety smooth, light and refreshing gin 2 Bottled at 57% ABV, Navy strength, St. Giles Divers’ Edition encapsulates a unique blend of Norfolk samphire, cubeb berries and sea kelp, resulting in a sumptuous depth of flavour 3 St. Giles Raspberry, Rhubarb and Ginger is created using fresh Norfolk raspberries, rhubarb and finely ground ginger, resulting in a remarkably fruity spirit - deliciously light and wonderfully smooth

With their subtle depth of flavour, St. Giles gins make an excellent base for cocktails too. Gin Experiences are available

Norwich Dry Gin Company Ltd | 01603 737460 | info@stgilesgin.com

the ingham swan

e th m o r f

E A T I N G

Ashes

DAVID AND VAL WAKEFIELD ENJOY A TASTING EXPERIENCE FROM THE MENU AT THE REOPENED INGHAM SWAN

www.feastnorfolkmagazine.co.uk

O U T

'Light as a feather a nd rich in FLavour, it was the ideal FInal hurra h to an outstanding mea l.'

VISIT

www.theinghamswan.co.uk

ANIEL SMITH IS PASSIONATE ABOUT FOOD. Not that such a thing should come as a surprise when we’re talking about the chef/patron at three of Norfolk’s leading food venues. But he has a glint in his eye that is almost evangelical when he talks about his profession and what appears on the table for his customers. Going out for a meal, for most people, is about the menu, the ambience, the service…But as he declares: ‘there’s far more to it than that!’ His aim is to give his customer a true foodie experience, sampling top ingredients, cooked with skill and care and presented in the best possible manner. Only then, it seems, is he satisfied. My wife and I were invited to try the tasting menu at Ingham Swan (Daniel also co-owns the Wildebeest at Stoke Holy Cross, and Warwick Street Social in the city’s Golden Triangle). The Swan, as most will know, has risen

like a Phoenix from the flames of a disastrous fire back in 2017; it re-opened a couple of months ago with much of the original structure intact, and so retains a familiarity to those who knew and loved it before the fire. The seven-course Taste of the Ingham Swan is a kind of microcosm of what the food here is all about. It kicks off with snacks, which are sort of upmarket Canapés; we sampled goats’ cheese and red onion on a rice cracker, plus smoked salmon served with crème frâiche and for me the pick of the bunch, the apple boudin on a piece of pork crackling. This would normally be served with a 100ml glass of champagne, but, with a drive home in mind, we opted not to choose the wine flight! Next came the pre-starter, delicious local asparagus served with a confit egg yolk; the latter calls for considerable skill to get it right, but this one was perfect. The mere mention of duck – the centrepiece of the starter – always brings back memories of Fawlty Towers and Basil’s ‘reveal’ of a trifle instead of the expected duck. This one, however, was smoked and rich in flavour, enhanced by the tiny jug of duck tea. The pear purée provided a nice contrast to the meat. The fish course comprised scallop (again, perfectly cooked) with saffron cauliflower, raisin purée and crispy chicken. It’s nice to see cauliflower enjoying a spell of popularity as its nutty texture provides a textural contrast in a dish of this kind. On to the main course, which featured superb fillet of beef, sumptuous and tender, with potato terrine, pancetta, baked red onion, celeriac and shitake mushrooms, in a port reduction. Neither of us are regular red meat eaters, but felt this was outstanding.

the ingham swan -

Pre-dessert arrived in the form of a sharp and tangy lime parfait in a champagne jelly, topped with tiny meringues which provided a taste contrast. There is an old saying about keeping the best until last, and so it was with the dessert, a rhubarb soufflé, with Tonka bean custard and a rhubarb sorbet. Light as a feather and rich in flavour, it was the ideal final hurrah to an outstanding meal. The tasting menu costs £58 per person; the additional wine flight adds another £32. The Swan also has a fixed price dinner menu (£23.50 for two courses, £28 for three) and an à la carte choice. Great Yarmouth-born Daniel has enjoyed the kind of cookery career that, in the words of a certain Daily Mail commentator, you couldn’t make up. How many other chefs have started as a teenager dispensing candy floss at Yarmouth Pleasure Beach and then going, via Yarmouth’s Imperial Hotel and Morston Hall, to work at Le Gavroche, run by the Roux family and one of London’s finest? Oh, and appearing on BBC Television’s Great British Menu series, and there are influences from this in his menus. Such experience has obviously helped shape the way he wants to do things. And if our dining experience was anything to go by he, and head chef Alex Clare, have got it just right! www.feastnorfolkmagazine.co.uk

E A T I N G

O U T

Curtain

THE THEATRE ROYAL IN NORWICH HAS A NEW LOOK RESTAURANT, PRELUDE, WHICH SARAH HARDY TRIES OUT

OLLOWING A FIRE in the kitchen in January, the restaurant at the Theatre Royal in Norwich has been redeveloped. Now called Prelude, there is more of a contemporary feel, although the new interiors very much hark back to the glory days of the 1930s, when the theatre was built. The decor is light and airy - the open pass and serving counter have gone and it is waiter service now. There is a great wooden floor, dramatic lighting, lots of big plants and a selection of Richard Matthews illustrations of items from the theatreâ&#x20AC;&#x2122;s archives, and old photographs. It does, says Stephen Crocker, the theatreâ&#x20AC;&#x2122;s chief executive, have to be a theatre restaurant first and foremost, but there is a desire to appeal to the community at large. As such, the restaurant will open six days a week, Monday to Saturday, from 9.30am to 8pm - regardless of whether shows are on or not. It has, obviously, a very handy city centre spot so is great for a pit stop if you are out shopping or want to escape from your office for lunch or an after work treat. And the menu reflects this with coffees, cakes and pastries available in the morning, light bites and a set two or three course lunch, afternoon snacks, and then set meals in the evening, too. It is geared towards theatre-goers and you can do that rather clever trick of having a starter and main before your show begins and then use your table for a pud and coffee (or something stronger) at the interval. I thought that sounded very jolly indeed!

prelude -

E A T I N G

VISIT

was light and tasty. Himself had grilled goats’ cheese with asparagus (what else at this time of year?) and a hazelnut crumble which was rich and creamy. For a main, I went for pesto roast chicken with herby mash and a buttery chive sauce, which came with tomato and courgettes, and was filling and flavoursome; fresh herbs are always a sign that summer is here. He had a steak burger, with all the trimmings, including skinny fries and the ever popular brioche bun. It almost beat him but he dug deep and defeated it! We could have had extra side dishes at £3 each, such as a selection of vegetables, but didn’t really think that we needed them. I, typically, managed a pudding and opted for a white chocolate panna cotta with a blackcurrant gel and brandy snaps which was my favourite course and disappeared rather quickly. There was also a rhubarb Bakewell tart, and a cheese board with local cheeses including Norfolk Dapple. I enjoyed a glass of Canoe Ridge rosé from America during my meal which was an easy drinking number, perfect for the daytime, while he enjoyed a fiery ginger beer, and we both rounded off our meals with coffee. Carafes of water are provided on each table, too. The staff, on trend in skinny jeans and white tops and trainers, are very friendly and proud of their shiny new restaurant. They are happy to offer advice and I overheard some dishes being swapped about to suit tastes and dietary requirements. All profits go back into the theatre, to support learning and participation programmes and work on stage, Mr Crocker added.

www.theatreroyalnorwich.co.uk Stephen Wright, hospitality manager, describes the food as modern British, saying that seasonal dishes, using local ingredients, are at the forefront of the restaurant’s rebirth. Local products include goats’ cheese from Fielding Cottage at Honingham, between Norwich and Dereham, vegetables from wholesaler Accent Fresh in King’s Lynn and meat from DJ Barnard in Shropham, near Attleborough. The menu is short and accessible and, interestingly, will also change to reflect the shows. I can only imagine what sort of chocolate cake might feature when the Roald Dahl classic, Matilda, arrives this summer! My husband and I had a morning looking around the Viking exhibition at the Castle Museum and Art Gallery before heading to the theatre for lunch. There are two courses for £16 and three courses for £20, plus various hot and cold sandwiches, pizzas and salads, all coming in at under a tenner. We, however, went for the set menu options and I started with a super fresh pea and broad bean soup which www.feastnorfolkmagazine.co.uk

O U T

cooper bmw norwich -

C O R P O R A T E

E N T E R T A I N I N G

In the Driving Seat CORPORATE ENTERTAINING IS A VITAL PART OF ANY BUSINESS, SAYS SARAH HARDY VISIT

www.coopernorwichbmw.co.uk

CORPORATE ENTERTAINING can and does take on many different guises, from trips to the races to delicious dinners. But finding something a little different is always tricky - something that will amuse key clients but also get your brand and product in front of them is required. BMW dealer Cooper Norwich invited me to a special day at Carrow Road and Barnham Broom Hotel, Golf and Spa resort where there was the chance to drive a selection of BMW cars, including the super trendy i8 Roadster, the company’s new hybrid car which oozes movie star style! Those invited were also treated to a fascinating talk by former Norwich City footballer Jeremy Goss who is

now one of four ambassadors for the club. He recalled the team’s great European adventures and spoke with passion about the need for team spirit, trust - and had work to ensure success. The stars of the day were, however, the six gleaming cars that could be driven from Carrow Road to Barnham Broom for refreshments, and back. The choice ranged from the mighty X7 to an 8 Series coupé and had most of us giggling with delight! The convoy on the southern bypass was quite something to behold and certainly got me thinking about my next car. Job done!

THE NEW BMW Z4. UNFOLD THE ROAD AHEAD.

A timeless classic with a modern twist and a new stylish soft-top that unfolds any journey. Boasting a new approach to the iconic kidney grille, the latest Operating System 7.0 connectivity and a powerful M TwinPower Turbo 6-cylinder engine. To find out more and to book a test drive, please call 01603 726222 or visit www.coopernorwichbmw.co.uk Cooper BMW Norwich Forest Way, Dereham Road, Costessey, Norwich NR5 0JH 01603 726222 www.coopernorwichbmw.co.uk Fuel economy and CO2 results for the BMW Z4 range. MPG (l/100km): Combined 33.2 (8.5) to 39.8 (7.1). CO2 emissions: 165â&#x20AC;&#x201C;139g/km. Figures are for comparison purposes and may not reflect real life driving results which depend on a number of factors including the accessories fitted (post registration), variations in weather, driving styles and vehicle load. All figures were determined according to a new test (WLTP). The CO2 figures were translated back to the outgoing test (NEDC) and will be used to calculate vehicle tax on first registration. Only compare fuel consumption and CO2 figures with other cars tested to the same technical procedure. The Cooper Group Limited, part of Inchcape Retail, which is a company registered in England and Wales with company number 821770 and has its Registered Office at First Floor, Unit 3140 Park Square, Solihull Parkway, Birmingham B37 7YN.

VISIT

w w w. r o y a l n o r f o l k s h o w. r n a a . o r g . u k

james hill

DIRECTOR B I G

I N T E R V I E W

THE

JAMES HILL IS THE NEW SHOW DIRECTOR OF THE ROYAL NORFOLK SHOW, WHICH TAKES PLACE THIS MONTH. EMMA OUTTEN HEADS TO THE NORFOLK SHOWGROUND TO MEET HIM

Volunteering, and the Grand Ring line up remains as impressive as ever, including a pageant portraying farming’s progress since 1919, to mark the centenary of the National Farmers Union in Norfolk. Other highlights across the showground include an even bigger Horticultural Area packed with gardeners, chefs and local producers, with James saying: ‘We’ve built and expanded on that - I think it will provide something of interest to everyone.’ The best of Norfolk produce will feature in the Adnams Food and Drink Experience and Flavours Food Hub, where visitors will have the opportunity to discover, taste and sample a huge range of products. James says of the latter: ‘We’ve enhanced that and relocated it next to the Norwich Gate.’ And, once again, Norfolk food producers will be making the most of an HSBC initiative which helps newly established businesses to attend the Show. ‘The majority of our producers come from Norfolk, which is fantastic.’ He happens to be a foodie. ‘I particularly like seafood, and so have come to a great county. And I enjoy fish and chips if I’m in Sheringham. And, for me, another favourite is having roast beef with my family for Sunday lunch.’ His family is made up of wife Judy (‘she served at RAF Marham, many years ago, so is not a stranger to the county’), and two boys, aged 18 and 20. Currently, they are renting a home near Reepham, but he adds: ‘We are in the process of finding somewhere more permanent.’ As for drink, he says: ‘I’m very much a real ale man. My parents retired to Suffolk – so you can’t beat a good pint of Adnams (but perhaps I shouldn’t be saying that; perhaps I should be saying Woodforde’s!).' He and his wife also like gin and wine, and he jokes: ‘It sounds like we’re soaks! It’s fantastic to see the development of wine producers in the region.’ James is looking forward to his first Show, which promises to blend heritage and tradition with cutting edge technology and innovative ideas in farming and food production. ‘We have some strong messages about how important food and farming is to the county - and to the nation, quite frankly.’

THE NEW SHOW DIRECTOR of the Royal Norfolk Show, James Hill, may not be Norfolk born and bred but he does have a strong childhood connection to the county. Originally from Hertfordshire, James recalls: ‘When I was about 12 years old I started to volunteer for the North Norfolk Railway, at Sheringham. I spent a very large part of my teenage years working as a volunteer and maintained that throughout my adult life.’ As a result of all this, he says: ‘I’ve spent a lot of time in North Norfolk over the years, in all weathers and at all times of the year!’ His appointment as Show Director, and Deputy Chief Executive of the Royal Norfolk Agricultural Association, was announced earlier this year and he has had to hit the ground running, as the UK’s largest two-day county show, which attracts around 80,000 visitors every year, is already upon us. ‘This is my first Show, in every respect. I’m already aware it’s an enormous privilege and opportunity to be Show Director. And I’m very conscious I’m managing an iconic institution, for want of a better word. It’s a shop window on Norfolk - the biggest event in the county - and it provides that wonderful opportunity to showcase food, farming and the countryside.’ James joins the RNAA after 33 years’ service in the RAF, where he specialised initially in education and training. Subsequently his career included operational postings in West Africa and the Middle East as a media and public relations specialist. He has also served in leadership roles in the Ministry of Defence; Afghanistan; the Defence Academy and, most recently, at the Royal Air Force Headquarters. Undoubtedly, he has transferable skills in leadership and management. And he makes the point: ‘Effectively an air base is like a small town, or a large showground…’ The RNAA was founded in 1847 to promote the image, understanding and prosperity of agriculture and the countryside, primarily through its hosting of the Show. This year, the themes are Wellbeing, Tourism and www.feastnorfolkmagazine.co.uk

The Royal Norfolk Show takes place on June 26 and 27 at the Norfolk Showground. Her Royal Highness The Countess of Wessex will attend the first day of the show and fulfil a series of engagements as part of her role as this year’s President. Online tickets for this year’s show are on sale now from the Royal Norfolk Show website.

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88- -1212Market MarketPlace, Place,Holt, Holt,Norfolk, Norfolk,NR25 NR256BW 6BWt:t:01263 01263712244 712244www.bakersandlarners.co.uk www.bakersandlarners.co.uk sales@bakersandlarners.com sales@bakersandlarners.com 8 - 12 Market Place, Holt, Norfolk, NR25 6BW t: 01263 712244 www.bakersandlarners.co.uk sales@bakersandlarners.com

On Show royal norfolk show -

W H A T ' S

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FEAST NORFOLK MAGAZINE HAS A STRONG PRESENCE AT THE ROYAL NORFOLK SHOW SO BE SURE TO COME AND SAY HELLO, SAYS EDITOR SARAH HARDY

FEAST NORFOLK MAGAZINE, the region’s only dedicated food and drink magazine, is going to the Royal Norfolk Show where we will launch our bumper summer issue. Editor Sarah Hardy and the team have a stand in the Norfolk Growing Stage, which is situated in the newly expanded horticultural area. The stage, first introduced last year, is where you’ll find a packed programme of speakers and demonstrations, from chefs displaying their talents, to flower arrangers and gardening experts such as Michael Perry, aka the Mr Plant Geek. The emphasis is very much on the plough to plate journey, to showcase the county’s rich culinary heritage and the huge amount of food and drink currently produced. And the magazine has a slot on the stage each day, talking a little about what we do and why, and then we will introduce several local artisan producers www.feastnorfolkmagazine.co.uk

and suppliers who can talk about what they do, too. The line up is set to include Patrick and Sarah Saunders from Black Shuck Gin, who are based in Fakenham, and also Amanda Williams and Karen Rees from the Tiny Tipple Company, who produce delicious spirits using hedgerow finds in the Waveney Valley, Stephen Newham from Crush Foods and Jackie and Sarah Kennedy from Marsh Pig. The horticultural area, coordinated by Feast Norfolk columnist Ellen Mary, also features several show gardens (including ones by local schools) and there is a new café which will offer a locallysourced, seasonal menu. Be sure to come and meet the Feast Norfolk team and watch us on stage, too. We always love to meet our readers and hear their opinions. A full time table of events will be available on the Royal Norfolk Show website - and keep an eye on Feast’s social media, too.

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BEN HEGARTY

BEN HEGARTY IS THE NEWLY APPOINTED HEAD CHEF AT THE CROWN AT WOODBRIDGE. HERE HE EXPLAINS HOW A PASSION FOR PHOTOGRAPHY HELPS WHEN IT COMES TO PLATING UP! Who are you and where do you work? My name is Ben Hegarty and I am the newly appointed, and proud, Head Chef at The Crown at Woodbridge, restaurant with rooms. I started my culinary adventure at the Westleton Crown and then followed my passion to Cambridge where I worked at The Pheasant, which appeared on Gordon Ramsay’s Channel 4 TV show ‘The F Word’ (one of the good restaurants and not where he visits and closes the place down). I then returned to my roots in Suffolk and took a Chef de Partie role at the Brudenell Hotel in Aldeburgh, where my cookery skills really began to develop. I was given a great opportunity by the then Head Chef, Justin Kett, to work with him as Sous Chef at The Swan at Lavenham, another of the hotels within our Hotel Folk collection. After spending three years honing my skills, I took my first Head Chef position at the White Lion, again in Aldeburgh; then it was back to the Brudenell where I oversaw the Seafood & Grill restaurant. The rest, as they say, is history.

MY LIFE ON A pLATE 44

Where do you like to eat out in Suffolk and beyond? When I am not busy with work and planning with my fiancée for our wedding I like to keep it low key and visit places like the Westleton Crown and the White Lion in Aldeburgh. One of my favourite meals was when I was trying to impress my soon-to-be-wife Leanne and we ate at Alimentum in Cambridge, which is sadly now closed. This was her first taste of fine dining and was my way of introducing her into my world of cooking and what it means to me to be a chef. Tell us something we don’t know about you I have a keen passion for photography and find this is another way to use my creativity by capturing a moment in time through a lens. I think this came from my childhood when I loved to draw and which has stood me in good shape when it comes to putting my food on a plate. I have recently spent a few days working with a great photographer who was shooting my food for our new website and tried to pick up little tips for the future. So watch this space.

VISIT

A favourite tipple? I do love a spiced rum with just a splash of lime on crushed ice or, failing that, a good beer will do! What are your foodie predictions for the next few months? I think the things to look out for are plant based dishes and healthy living. This is a market that just continues to grow and is something we are keen to explore at The Crown along with strong flavours and great cooking. One of my favourite dishes at the moment is a simple little bar snack we have, golden scampi with wasabi mayonnaise-it just eats like a little piece of heaven; the flavours work like pork and maple syrup, or chilli and lime. You must come along and try it, you will not be disappointed! To book a table or overnight stay call The Crown at Woodbridge on 01394 384242, details can also be found online.

Who is your favourite chef? The one chef that I always come back to is Jamie Oliver. His passion and ‘have a go’ attitude is just amazing and something I fell in love with; the way he seemed to just throw things in a pan/pot and the most amazing dishes would appear like magic. In recent years I have been inspired by people like Tom Kerridge, Daniel Clifford, Sat Bains and of course Gordon Ramsay and Tom Brown at Cornerstone in London who was Nathan Outlaw’s young gun. What three ingredients do you always have in the cupboard? Chilli, bread and cheese - and it must be a mature cheddar as I love the nutty notes it brings. What’s your foodie guilty pleasure? Mint chocolate chip ice cream is always a winner for me! Describe a perfect meal A perfect meal for me is friends, family and the BBQ. Sounds so cliché but there is something so natural about cooking on open flames and just eating outside. I also love going out to great restaurants with all the formalities that go with them. This is somewhere you can get inspiration from and also see how other great chefs are doing things and what is trending in the workplace.

www.feastnorfolkmagazine.co.uk

RECIPE OVERLEAF

www.thecrownatwoodbridge.co.uk

Where did you train? I trained at Lowestoft College one day a week and divided the rest of my time between work and reading books. I feel their tutelage gave me the confidence to express myself and understand different ingredients and flavour combinations. I also had some great work experience placements including the House of Lords, which gave me the drive and belief I needed to succeed. I have also collected a lot of cook books on my travels, which have helped me develop my cookery style. To me it’s all about big flavours that dining guests can experience without being overwhelmed.

We are expanding our portfolio, so please contact us if you have a beautiful holiday retreat to share with others. Offices in Holt, Wells-nextthe-Sea and Holkham

01263 569220

owners@norfolkcottages.co.uk norfolkcottages.co.uk North Norfolk Business Awards WINNER 2019

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BEN HEGARTY

SMOKED MACKEREL PÂTÉ [ S e r ve s 4 ]

INGREDIENTS 220g of Pinney’s smoked mackerel; 50g of cream cheese; 50ml of double cream; 1tsp of horseradish sauce; 10g of chives and parsley, chopped; juice and zest of one lemon; salt and pepper, to taste METHOD 1. Start by flaking the mackerel down into chunks 2. In another bowl mix all other in ingredients together until smooth 3. Gently fold the mackerel into the above mixture, don’t over mix because you want it to have texture 4. After everything is mixed, share between four small ramekins and set in the fridge for at least one hour 5. Serve with your favourite toasted bread, pickled onions or beetroot and a nice baby gem salad.

www.feastnorfolkmagazine.co.uk

the

C O L U M N

silly season

RACHAEL PARKE

THIS MONTH OUR FRONT OF HOUSE CHAMPION, RACHAEL PARKE, GIVES HER TOP TIPS FOR SURVIVING THE SUMMER SEASON

VISIT

www.number-29.com

ERE IN NORFOLK as we approach the ‘summer season’, or as we call it in the industry the ‘silly season’, we are all gearing up for a hectic few months. Up and down the county we are all recruiting hard as we expand our teams for support. It’s also the time of the year that we look at our outside dining offering - let’s face it, when the sun shines we automatically fancy a cold Norfolk DewHopper lager or perhaps a Norfolk gin and tonic in the garden. More recently I think there has been a real embracing of sitting together and sharing dishes. We are looking for great tasting, local food but with a relaxed atmosphere, and the great outdoors really helps create this as we feel more comfortable with taking along the children. I recall this was always quite stressful when dining indoors - it was also in the days when colouring and conversation were the go to distractions and not noisy iPads (another column topic!). It’s really important, though, to maintain the service we offer within our inside dining rooms. My advice is look at your outside space as just that, another dining room. It’s all about the preparation of this space - after all, customers don’t want to wait whilst waiting staff dash off inside for the forgotten cutlery or condiments. At No.Twenty9 Bar & Restaurant in Burnham Market we are really lucky: we have a beautiful enclosed courtyard with an outside kitchen and bar so we can mirror most of the facilities we have indoors. I am conscious that the outside space offers another 50 covers, so why would we think our normal team can cope

with that added demand? We will look to allocate front of house, chefs and bar staff to that area. Smoking is another controversial subject and can be a key bugbear for diners outside - obviously a designated smoking area is the ideal solution if possible. SO MY TOP TIPS THIS SUMMER: PREP, PREP, PREP Make sure morning duties include preparing the outside space, to avoid excess running by the staff AUDIENCE Consider your outdoor audience, perhaps children and dogs. A nice service is to offer plenty of complimentary tap water on those balmy days to both guests and their dogs and maybe look at things for the children to do SERVICE Adding extra covers means adding extra staff MENUS Do guests really want an alternative menu and what added pressure will this put on the kitchen? Research shows most diners will dine identically, as if they were indoors - the outside area is not an afterthought but an integral part of your business SEATING Don’t cram in the covers - guests still want their own space so think about placement and ensure it’s well maintained COMFORT Remember, once we believe it’s summer we will stick it out! With diners wanting to be outside as long as possible, think about blankets, heating, fire pits, fairy lights and candles, to utilise the space longer into the evening. Good luck to all those in the hospitality industry this summer and look at it as free gym membership!

insider chef

Love Local

at Jarrold. Across our cafés and restaurants, and in The Deli, we strive to support local producers and suppliers, as well as our European counterparts. It means that you have a place where you can enjoy food and drink that is full of flavour (as it hasn’t been transported too far) and has more nutrients (as our menus feature seasonal dishes); you also know where your food has come from (as we have close relationships with our producers and suppliers), your money supports the local economy (as local producers and suppliers are paid) and, of course, eating more local food and drink benefits the environment. Just think, if we all increased our intake of local food and drink, even by a small margin, we would be doing something to safeguard our planet. Isn’t that food for thought? NICK HARRIS

www.jarrold.co.uk

www.feastnorfolkmagazine.co.uk

C O L U M N

WITH ENVIRONMENTAL ISSUES TAKING CENTRE STAGE, ONE EASY WAY YOU CAN HELP SAVE THE PLANET IS BY CONSUMING MORE LOCALLY AND CAREFULLY SOURCED PRODUCE, SAYS JARROLD EXECUTIVE CHEF NICK HARRIS

VISIT

WE’VE ALL WATCHED that David Attenborough documentary about climate change right? If you haven’t, and I’m sure you will be in the minority, you can still watch it on iPlayer. Environmental issues have always been well documented, but this time the devastating plight of earth and humanity as we know it all seems a little too close for comfort – in a decade we could have made irreparable damage that will change the way we live. I, for one, like to live in the now, but there is no denying that climate change will have a big impact on what foods we can grow. Consuming locally sourced or produced food and drink has always been a big thing among those who want to reduce their carbon footprint, but over the next few years and beyond shopping local will have more prominence. This is because not only does buying your food from local sources require less fuel intensive transportation, it often means that it has been produced using more organic and sustainable methods, which minimises the environmental impact of your food. This month you can find out more about how food has the power to evoke change as many local food and drink producers will be heading to the Royal Norfolk Show. This year, we will also be joining this celebration of Norfolk as we will be serving charcuterie, cheese and seafood* platters and a selected wine list on the Jarrold stand. It offers a little taste of the food and drink experience

*The seafood platter is a taster of what is to come when we launch our new Champagne and Seafood bar on floor 2 in the autumn. Join us at the Royal Norfolk Show on Wednesday, June 26 when we will be serving until later in the evening with live entertainment, and on Thursday, June 27. For tickets visit www.royalnorfolkshow.rnaa.org.uk

food illustrated THIS MONTH WE SHOWCASE THE WORK OF NORWICH ILLUSTRATOR OWEN MATHERS

www.feastnorfolkmagazine.co.uk

owen mathers

P H O T O

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owen mathers P H O T O

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Norwich based illustrator Owen Mathers loves to capture people and places – and many of the latter have a distinctly foodie slant. ‘When I’m out for dinner or having a drink I’ll always have a sketchbook with me – it’s something I love to do,’ says Owen, who graduated from Norwich School of Art & Design in 2003, before working as a graphic designer in London and East Anglia. He works quickly from life in the tradition of reportage, using freehand line-work with expressive accents of colour to capture movement and atmosphere. ‘The medium I use is ink and watercolour.’ He continues: ‘I’m inspired by the places around me. I like to draw things on location, and I like to capture things as they are. ‘In Norwich you’ve got a lot of amazing restaurants and cafés - I always go for the independent ones. Through these pictures I’m celebrating and championing them, in a way. Norwich is a lovely place.’ Food and drink establishments sketched by Owen include NR2 Café & Deli and Strangers Coffee House, to name just two.

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STAY & DINE THIS SPRING Enjoy a Stopover in one of our four Bespoke Rooms. Stay & Dine includes Accommodation, Breakfast and a Dinner Credit in our Restaurant

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£8.50

owen mathers P H O T O

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VISIT

www.owenmathers.co.uk Is he a foodie? Sounds like he might be: ‘I’m a big fan of Figbar and all the amazing desserts they do.’ And he and his girlfriend are also partial to pizza. ‘We’ve tried pizza in most places in Norwich (on our first date we went out for pizza), and we are big fans of Brick Pizza, and the Green Grocers is another favourite.’ Owen does take commissions (‘I recently I did a bit of work for The Ivy. That’s really elevated eating out in Norwich’) although he also makes the point: ‘A lot of these Norwich drawings are illustrations off my own bat. It’s my interpretation of a place, in a drawing.’ It sounds like it’s something of a labour of love. ‘I draw every day and I’ve been doing it for the past five/six years – I have 60 sketchbooks, which are full. You have to put the hours in.’

www.feastnorfolkmagazine.co.uk

Cookbooks

Books For

Cooks

A caravan cookbook is one of the highly seasonal tomes out this month

FRESH VEGGIE BBQ: ALL-NATURAL & DELICIOUS RECIPES FROM THE GRILL

FEAST FAVOURIT E

by David & Charlotte Bailey £14.99

David and Charlotte Bailey run their vegetarian street food business, Wholefood Heaven, from a Citroen H van. Their latest book, Fresh Veggie BBQ, focuses on the different ways to cook all-natural, unrefined and unprocessed vegetarian food on a grill. Whether you have a Dutch oven (Cauldron/ Potjie Pot), Skillet/Chapa Barbecue grate, want to cook with skewers or use the cooling embers and ash, you’ll know exactly where to turn to. Recipes include Sticky Tempeh `Ribs’, Miso-glazed Aubergine, Shiitake and Smoked Tofu Skewers, Ember-roasted Pumpkin Tagine and Chipotle Barbecue Sauce. For ease of use, chapters focus on the different techniques for cooking with open heat to produce starters, mains and desserts.

Discover Jarrold BOOK DEPARTMENT Plus Chapters Coffee Bar - the perfect place to take a few moments out of your shopping or to sit and relax with friends. With over 30,000 book titles we’re proud to be a (deliberately) old-fashioned independent bookseller and are completely focused on bringing our customers the very best range and service we can.

UPCOMING BOOK & AUTHOR EVENTS

jarrold.co.uk/events LONDON ST. NORWICH 01603 660661

DO/SEA SALT/THE MAGIC OF SEASONING by David, Alison & Jess Lea-Wilson £8.99

Written by the founders of Halen Mo’n, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover: how to season your food properly; the role that sea salt plays in our health; how to make your own sea salt. Recipes range from salt-baked fish to sea-salted chocolate truffles, and demonstrates how this humble ingredient has the ability to take food from bland to brilliant.

MANDALAY

by MiMi Aye

£26/Jarrold price £21

Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family’s heritage. Beginning with a look at the ingredients that make Burmese food unique - as well as suitable alternatives - MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks.

D o n ' ts mis

CARAVAN COOKBOOK by Monica Rivron £9.99

Nobody wants to spend hours slaving in a hot, micro-kitchen with limited supplies. Caravan Cookbook offers the solution to dining on days out with delicious, easy-to-prepare recipes. It also offers advice on caravan cupboard essentials. Rustle up some cider chicken or sesame salmon with edamame beans before dishing up honeycomb pudding with lemon cream or caravan crumble.

THE QUICK ROASTING TIN by Rukmini Iyer

£16.99/Jarrold price £13.99

DI AR Y DA TE S JUNE 20

Elly Griffiths discussing her first children's book, A Girl Called Justice The Pantry, 5.30-7.30pm Tickets are £10 including a copy of the book or £5 without the book

JULY 4

Mark Cocker in conversation with Jean McNeil, discussing his latest work, A Cla xton Diary The Pantry, 6.30-8.30pm Tickets are £20 including a copy of the book and a glass of wine. Couple tickets are £25. Tickets available in store and onli ne www.feastnorfolkmagazine.co.uk

The Quick Roasting Tin is the latest in The Green Roasting Tin and The Roasting Tin cookbook series. The 75 recipes are simple and fast. The formula is simple: the recipes take less than 10 minutes to prepare and a maximum of 30 minutes in the oven. For anybody wanting delicious homemade food which is wonderfully quick and easy plus minimal washing up, this is a go-to guide.

Sara By Nature -

F R E E

F R O M

MEDItERRANEAN tARt

SERVES 6-8

WitH HERBED POLENtA CRUSt AND tAHINI DRESSINg

This is a delicious summer dish, which can be enjoyed hot or cold. Just add salad! INGREDIENTS FOR THE CRUST: 160g of quick cook polenta; 400ml of veg stock; 1 clove of garlic, crushed; 1 heaped tsp of dried oregano; salt and pepper, to taste FOR THE FILLING: 80g of sundried tomatoes, plus 3 extra to top the tart; 2tsp of pine nuts; 1tbsp of nutritional yeast FOR THE TOPPING: 1 red onion, chopped; 1 clove of garlic, crushed; 1/2 large or 1 small aubergine, chopped; 150g of spinach; 1 preserved lemon, flesh removed and discarded, and rind finely sliced; 6-8 large queen olives, sliced; freshly grated nutmeg FOR THE TAHINI DRESSING: 2tbsp of tahini; 1tbsp of maple syrup; juice of 1 lemon; a little water METHOD FOR THE CRUST: Pre-heat the oven to 180Â°C. Place all the crust ingredients in a pan and bring to a boil, stirring continuously. Once it starts to boil, turn down the heat and cook for a further 2-3 minutes, stirring continuously. Then transfer to your flan case and, using a spoon, spread out along the bottom and up the sides to form the crust of the tart. Smooth with the spoon. Bake in the oven for 20 minutes, until the crust is golden and crispy. While the crust is in the oven, prepare your filling. Place all the filling ingredients in a food processor and blend until you have a smooth pesto. Set to one side. FOR THE TOPPING: In a shallow pan, using either a splash of stock or a little oil, cook your onion and garlic for a few minutes until they soften then add the chopped aubergine. Cook until the aubergine is soft and golden in colour. Then add the spinach and cook until it has wilted down, then add the preserved lemon, sliced olives and a good grate of fresh nutmeg, salt and pepper. Turn your oven down to 160Â°C. TO ASSEMBLE YOUR TART: Spread the pesto over the base then fill with the topping. Chop the extra sundried tomatoes and scatter over the top. Bake in the oven for a further 10-12 minutes. FOR THE TAHINI DRESSING: Mix all the ingredients together apart from the water. Add a little water at a time until you have desired thickness. This sauce can be stored in the fridge for a week.

f o d foo r e m sum

cover story

StRAWBERRY tRIFLE

OUR FREE FROM RECIPE WRITER SARA MATTHEWS SERVES UP A COLOURFUL MEDITERRANEAN TART AND A TRADITIONAL SUMMER DESSERT

Strawberry trifle is a traditional summer dessert and this version is easy and quick to make. The gorgeous fruit jelly is made with fresh fruit, then it’s topped with custard and a fluffy creamy topping - what’s not to like? INGREDIENTS FOR THE JELLY LAYER: 300g of fresh strawberries; 2tbsp of lemon juice; 4tbsp of maple syrup; 400ml of water; 11/2tbsp of Agar Agar (check packet instructions for setting amounts, as different brands vary in amounts); Sherry, to taste (optional) FOR THE CUSTARD LAYER: 700ml of plant milk; 3tbsp of custard powder (I used Bird’s); 2tbsp of maple syrup FOR THE WHIPPED CREAM TOPPING: 400g tin of full fat coconut milk (place in fridge the night before you want to make your cream); 1tsp of vanilla extract; 2tbsp of maple syrup TO DECORATE (OPTIONAL): Extra strawberries, nuts, mint leaves, SERVES shredded coconut

SIX

V IS IT

yna .sarab

www

ture.c

SARA MATTHEWS is a qualified trainer, food consultant, recipe developer and food writer

www.feastnorfolkmagazine.co.uk

METHOD FOR THE JELLY: Place the strawberries in a pan with the lemon juice, maple syrup (and sherry, if using) and water, then cook on a low heat until the strawberries have softened. Using a spoon, gently mash the fruit to make a pulp. Once the mixture is simmering, add the agar powder. Cook for a further 3-5 minutes until the agar has dissolved. Pour the jelly into your dish, allow to cool then refrigerate. FOR THE CUSTARD LAYER: Measure out the milk in a jug and pour most of it into a pan, leaving behind about 100ml. Add the custard powder to the jug and mix completely until the powder is dissolved. Heat the milk in the saucepan, once this is hot, pour it into the jug, give it a quick stir then pour it back into the pan. Add the maple syrup and keep stirring and heating until the custard thickens. If it is too thick, add a little more milk to the mixture. Be careful not to burn it. Once thick, set aside for a few moments. Making sure the jelly has set, pour the custard layer over the jelly, allow to cool then place back into the fridge. FOR THE WHIPPED CREAM TOPPING: The reason the coconut cream needs to be in the fridge for a while is to allow the cream and water to separate and the cream to thicken. Make sure it is full fat or this will not happen, and you will not be able to make your thick cream. Carefully turn your tin upside down, being careful not to shake. The coconut cream will now be on the bottom so you can pour off the watery liquid, just leaving the cream (you can save the water for smoothies). Place the thick creamy coconut cream into a bowl then add the maple syrup and vanilla extract. Using an electric whisk, whisk the mixture until light and fluffy. Making sure your custard is set and cool, add the last layer then decorate to finish. Return to the fridge for a little while before serving. This trifle keeps for up to 3 days in the fridge.

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andrew dellbridge M I N D F U L

G A R D E N I N G

E tH

AS WE APPROACH THE LONGEST DAY OF THE YEAR, GARDEN DESIGNER ANDREW DELLBRIDGE URGES THE WORRIED FIRSTTIME GARDENER TO TAKE A STEP OUTSIDE

O U GR tD E A OO t RS

IT’S FLAMING JUNE so time to get outdoors! The eclectic mix of Stephen Fry, Jessica Alba, Prince Charles, Russell Brand and Nicole Kidman have all been reported to enjoy doing so, and have been quoted in praise of the outdoors plus its wellbeing benefits. The benefits are huge when you spend time connecting with nature. Unfortunately, not everyone has experienced the joy of sitting back, contentedly, with mud under the nails. As part of my garden design service I also offer mentoring to those who are starting out and worried about taking the first step. One of the biggest hurdles to overcome is that generally people are scared to make mistakes. This barrier is soon overcome with support and clients can embrace all that their gardens can offer. So, are you too worried to garden? My advice is don’t be scared and give it a go, as the experience and memories made are so wonderful. Here are a couple of simple tips to help: GROW YOUR OWN FOOD It doesn’t matter if your veg are wonky or sparse. June is the last chance to sow pumpkins so if you want to surprise the neighbours this Halloween, get sowing. Gardening is very much about the future and believing in one. Try sowing some pak choi which is easy to grow from seed and their baby leaves can be harvested after 30 days - with luck. Sow in small pots then thin out. When 5cm tall, plant them outside and keep the soil moist. The flavour is best savoured fresh from the ground. GROW YOUR OWN FLOWERS This is very easy: simply buy some nasturtiums and nightscented stock seeds. These can be sown in the ground or a pot and the insects will love them. All you have to do is select a suitable pot then add some peat free compost. Pop in your chosen seeds then, before long, you will reap the rewards. Nasturtium flowers look and taste great in a salad. The fragrance of the stocks is a sensory delight as it enriches your summer evenings with its glorious scent. Norfolk summers offer so much and June is a great month to take the first step into gardening. Andrew runs Norfolk Dream Gardens, find him on Twitter @norfolk_garden or via Facebook

cover story

KEEPING

IT SEASONAL

ELLEN MARY RETURNS TO WRITE A NEW, QUARTERLY COLUMN FOR FEAST NORFOLK. FIRST UP? SUMMER, OF COURSE!

summer harvest -

G R O W

Y O U R

O W N

ELLEN MARY is a presenter, journalist and garden designer. You can contact her on social media or at www.ellenmarygardening.co.uk Don't forget to follow Ellen's Podcast 'The Plant Based Podcast'

germinate and to help this along you could cover the pots with clear polythene to keep the heat in. You should see germination in about one week or so, when you can then take off the polythene and keep the soil lightly moist. When the seedlings are large enough to handle, pot them on.

FRUIT The summer months are full of delicious harvests and the best time to enjoy the fruits of your hard work on the allotment or in the kitchen garden. From foraging for blackberries in our wonderful hedgerows to tasting the sweetness of homegrown strawberries in an Eton Mess while watching Wimbledon, fruit is high up on the menu during the sunny months. If you are lucky enough to have an apricot tree in a sunny spot, you could even be enjoying the best apricots you’ve ever had. Of course, there will be blueberries, gooseberries and peaches along with many more at this time of year. A favourite to grow are definitely strawberries, because they can be grown in beds, hanging baskets or pots specifically designed to grow strawberries. The easiest way to get started is to plant out strawberry plants in autumn or spring in a sunny position and well-drained soil. Give the soil a good feed first, as well. Water them and, after fruiting, you will see the plants produce ‘runners’ which can be snipped off and potted up to grow more strawberry plants. VEGETABLES There will be an abundance of crops from the kitchen garden or allotment. Even if you are growing in containers on a patio or balcony you’ll be harvesting herbs, edible flowers and many different varieties of vegetables. You might even find yourself with a glut of courgettes or tomatoes but that’s great news because together they combine perfectly for a spicy chutney. The list is endless during the summer, from potatoes, onions and carrots, to lettuce, peppers and aubergines. If you are just starting out growing your own, try growing your own chillies because they are easy and rewarding plus can grow in a greenhouse or kitchen windowsill. They can be dried, eaten fresh or stored in the fridge. Sow seeds early in the year right up until April on a warm windowsill in moist free draining seed compost and cover with a fine sprinkling of compost. Ideally they need to remain at a temperature of 18 to 25 degrees to

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HERBS The great thing about growing herbs is they are so versatile both for growing and cooking. During the summer, chives, sage, rosemary, chamomile, oregano and so much more is available from containers or garden borders. With so much, I tend to leave some to wildlife because bees and butterflies love many of the flowers that herbs produce, but then I crop continuously to use fresh in cooking and also freeze for the winter months. A particularly lovely herb to grow is chamomile – you can’t beat a cup of freshly brewed chamomile tea, with your feet up in the garden. Chamomile flowers are so pretty and loved by beneficial insects in the garden. It grows well in part shade or sunshine and is quite happy in dry soil as long as it gets a sprinkle of water in particularly dry conditions. Dry the flowers and store to make your own chamomile tea all year.

RECIPE WITH ELLEN MAR Y

STRAWBERRY AND CHAMOMILE SUMMER MOCKTAIL With the warm, light evenings and after a hard day’s work in the garden, enjoy the fruits of your labour with your feet up. This summer mocktail makes the most of your fruity harvests and even has the added benefit of chamomile flowers. METHOD 1. Add some crushed ice to a large jug 2. Pour in some traditional lemonade to 3 quarters full (you cou ld even make this yourself if you are growing lemon balm or squeeze your own lemons) 3. Add a splash of grapefruit juice to taste 4. Chop up a bowl of strawberries and let them settle in the jug of lemonade and grapefruit for a few minutes to abso rb the flavour 4. Add some freshly harvested mint leaves 5. Pop in your chamomile flowers to settle on the top. If you’d prefer it to be a cocktail - add vodka!

snack r e p u

C O L U M N

cover story

JULIA Martin

ww w.p urp lepl um cate ring .co. uk

WE RECENTLY HAD A FABULOUS WEEK at West Lexham, near Swaffham, with some amazing guests. I find, with retreats, that guests are ravenous at all times, so a quick and easy scone is essential and these blueberry lemon scones tick a lot of boxes and are quick and tasty with no dairy. We don’t often get told of dietary requirements in advance so need to have ideas and recipes to quickly make beautiful and tasty snacks. I’ve been on a Greek yogurt kick lately, and I’ve been intrigued by the idea of baking with an almond yogurt after the smashing success of these scones. Yogurt is fantastic in baked goods: it imparts a light, moist texture and flavour and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Since scones are notoriously heavy in butter, I thought they would be prime for adaptation. The scones are everything they should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavour. Thanks to the lighter texture of whole wheat pastry flour, they don’t taste like heavy, nutty whole wheat scones. The almond yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.

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JULIA MARTIN’S BLUEBERRY AND LEMON VEGAN SCONES WENT DOWN A TREAT ON A RECENT YOGA RETREAT IN WEST NORFOLK

JULIA RUNS A NORWICH BASED CATERING AND EVENTS COMPANY WHICH SPECIALISES IN LOCALLY SOURCED VEGAN AND VEGETARIAN FOOD

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R E C I P E

BLUEBERRY LEMON SCONES

If you’ve been intimidated by bak ing scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfas t this weekend, and freeze the rest for later!

INGREDIENTS 250 of wholemeal flour; 1tbsp of baking powder; 3tbsp of raw cane sugar, plus more for sprinkling on top; 1/8tsp of salt; 5tbsp of cold soya spread; zest of 1 lemon; 100g of blueberries (I used frozen but fres h would be even better!); 125g of plain almond yoghurt; 125g of almond milk of choice METHOD 1. Preheat oven to 200°C 2. Combine the flour, baking powder, sugar and salt in a bowl and whis k together 3. Slice soya spread and drop into dry ingredie nts. If you don’t have a pastry cutter, use a knife to cut the spre ad into tiny pieces and mix it into the flour 4. Add blueberries and lemon zest and gently stir. You can use frozen blueberries no thawing necessary 5. Gently mix in almond milk and almond yoghurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough 6. Form dough into a circle that’s about an inch deep all around. Cut the circle into 8 slices 7. Separate slices and place on a baking sheet covered in parchment paper or foil 8. Sprinkle the tops of the sco nes with a bit of raw sugar 9. Bake for 15 minutes or until light brown.

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al dente -

R E C I P E

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VISIT

www.aldentenorwich.co.uk

Al Dente is an authentic Italian restaurant, right in the heart of Norwich, run by Sicilian Adriano Turco. He uses regional specialities such as Caciocavallo cheese from Sicily, burrata from Puglia, smoked Sicilian tuna and swordfish, and porcini mushrooms from Piemonte. Handmade pasta is a real speciality and you can find a variety of different shapes, such as strozzapreti, tagliatelle, spaghetti, and lasagne as well as many different filled pastas, from ravioli to tortellini, cappellacci, and fagottini. Don’t miss the onsite deli, packed with Italian specialities, such as sauces, sweets, Sicilian pastries, extra virgin olive oil and more. And look out for the new summer menu which features lots of Italian inspired cocktails, plus a selection of antipasti. Al Dente, St Giles Street, Norwich, opens seven days a week.

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WITH AL DENTE’S PESTO SICILIANO AND BURRATA

SERVES 4

INGREDIENTS FOR THE FRESH EGG TAGLIATELLE: 160g of '00' flour; 175g of semola flour; 1 pinch of salt; 1tbsp of extra virgin olive oil; 165g of whole egg (pasteurised, preferably) FOR THE PESTO SICILIANO: 30g of blanched almonds, toasted; 30g of Caciocavallo Ragusano cheese, grated; 2 cherry tomatoes; 38g of fresh basil leaves; 30ml of extra virgin olive oil; 1/2 tsp of garlic purée; salt and pepper to taste; 4 cow’s milk burrata METHOD FOR THE FRESH EGG TAGLIATELLE 1. Sift the flours onto your work surface. Make a well in the centre and pour in the eggs. Add in the salt and oil 2. Using the handle of a wooden spoon, mix the flour into the eggs, working from the centre outwards. Once you have a crumbly texture, gather the mixture together with your hands and start to knead until you have a soft dough 3. Once the dough has come together, continue to knead for about 8 minutes, using both hands exactly as if you were kneading bread 4. Roll the dough into a ball, cover with Cling Film and leave to rest in the fridge for 20 minutes 5. Once the dough has rested, simply flatten it with your fingers so that it can fit through the rollers of the pasta machine 6. Flour the pasta lightly on both sides and start to roll it through the pasta machine from the widest setting to the thinnest. Make sure you keep the pasta dusted with flour at all times 7. Run your pasta sheets through your tagliatelle cutter. FOR THE PESTO SICILIANO: 1. Put the basil, almonds, cheese, tomatoes and garlic into a food processor and blitz, adding your extra virgin olive oil little by little and season to taste 2. Pour your pesto into a large bowl. TO SERVE: Cook the tagliatelle in plenty of boiling salted water for 1 and a half minutes. Drain, keeping some of the cooking water on the side. Pour the tagliatelle on top of the pesto and toss until your pasta is fully coated. If necessary, add some of the water to soften your pesto. Serve immediately with one burrata on top per person, a drizzle of extra virgin olive oil and a sprinkle of crushed toasted almonds.

PHOTOGRAPHY BY CHRIS HARVEY

PHOTOGRAPHY BY BORBALA TREIT

SICILIAN ADRIANO TURCO, FROM NORWICH’S AL DENTE, GIVES YOU THE LOWDOWN ON HOW TO CREATE A PERFECT PASTA DISH

FRESH EGG TAGLIATELLE

June’s highlight

Teles Patisserie

locally grown soft fruit

Join us at our first Street Food Market on June 22 to celebrate our 1st birthday! 12pm-6pm at Yare Valley Farm, Norwich NR14 7GD We will have Greek food, Italian food, vegan and vegetarian, South African as well as booze with wildcraft brewery, Norfolk raider cider and wines with Chet Vineyard. • Monthly fairs • Special Portuguese and Mediterranean weekends • Afternoon teas with a French inspiration • High quality Patisserie • Parties • Celebration cakes • Brunches ...and very soon Patisserie lessons! Telephone: 01508 538 892 • E-mail: info@telespatisserie.co.uk www.telespatisserie.co.uk

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Our well stocked shops include seasonal fruit and vegetables. Try our deli for pies, pasties, sausage rolls, cakes and cheese. Or try our hugely popular BBQ packs in the butchery! Walsingham

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VISIT

C O L U M N

www.rogerhickmansrestaurant.com

advice from one of norfolk's top chefs

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

hat are your top tips to make a barbecue a success? When done properly, barbecued food can be wonderful, with smoky and fresh, chargrilled flavours. When done wrong, you can end up eating food which is burnt on the outside and raw in the middle. There are a few crucial steps to take to ensure your barbecue delivers the first and not the second. Firstly, marinate your meat in advance. Not only will this ensure it stays moist, it will add flavour. Dry rubs are good, too. Once your meat has marinated – for several hours, or overnight, ideally – wipe any excess oil off before you put the meat on the barbecue, otherwise the oil will drip onto the coals and catch fire, burning your food. Secondly, if you are cooking big pieces of meat – and especially if you are cooking chicken – it’s a good idea to cook them first in your oven, before finishing them off on the barbecue. This will avoid having to leave the meat on the barbecue too long in order to cook it right through, because if you do that the outside will burn. When you are cooking meat, try not to cook anything with a bone in. It will take longer to cook, and the bone will act as a heat conductor so your meat will cook unevenly. This can be a good thing when you are cooking things slowly in the oven, but is not so good when you’re grilling quickly on the barbecue. www.feastnorfolkmagazine.co.uk

Here is Roger's regular monthly recip e - a seasonal asparagus dish Chargrilled asparagus, crispy egg yolk, yuzu cream and Comté chee se. See online, www.feastnorfolkmagaz ine.co.uk, for the full recipe. Let us know how you get on preparing it. We love to see your photos!

To ensure everything is cooked, invest in a simple temperature probe. They are not expensive, and not only will you be able to ensure everything is safely cooked, you can gauge when to take things off so that they don’t overcook. It’s a good idea to have a barbecue which is big enough for you to move the coals to one side. This will then give you an area of direct heat which is useful for browning things, and an area of more indirect heat where you can cook things more slowly, or keep food hot which is already done. Finally, don’t just put meat on your barbecue. Fish really tastes great barbecued, and don’t forget vegetables and even fruit as well. But if your barbecue is going to be plantbased, make sure you oil everything you are cooking, or else it will stick. * If you have a question for Roger, send it to sarah@feastnorfolkmagazine.co.uk

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wood fired chef

JAMES HAMMOND

fire

food THIS MONTH JAMES HAMMOND FROM WOOD FIRED CHEF TELLS US ABOUT THE VERSATILITY OF COOKING WITH A WOOD FIRED OVEN

CHARRED SUMMER VEGETABLE SALAD

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.uk

This salad is great to pre pare whilst firing up yo ur oven for pizzas. Around 250-300 °C is ideal. INGREDIENTS A selection of your fav ourite summer vegetable s such as asparagus, peppers, fennel, courgette, aube rgine and red onion; salad leaves; fresh he rbs - basil, mint or chive s; salad dressing METHOD: 1. Wash and chop the vegetables to roughly even sizes; plenty of corners and flat edges increases surface are a resulting in better charring 2. Place the vegetables in a he avy based metal tray, drizzle with your favourite oil and season well 3. Roast for 5-10 minutes, shaking the pan occasionally, until the vegetables have a nice charred col our but still retain som e bite 4. Place the vegetables on a tray and leave to cool 5. Add yo ur favourite salad leaves and chopped he rbs, and toss well 6. Dri zzle with salad dressing and a squeez e of lemon juice just be fore serving

ww w. wo od fir ed ch ef. co

For more information on where you can find Wood Fired Chef please visit our website or follow us on Instagram

VISI T

GOOD FOOD is often found at the centre of good times, and with the arrival of summer comes the chance to spend more time cooking and eating outside with family and friends. For many this will involve a BBQ powered by charcoal or gas, but increasingly both chefs and back garden cooks are rediscovering the joys of cooking over wood fire. Many top restaurants are leading this movement, investing in kitchen refits that incorporate the latest commercial wood fired cooking equipment. For the home cook this is likely to mean investing in the latest kettle barbeque or Komodo grill, but what some may not know is that the same results are achievable with a wood fired oven. ‘But aren’t they meant for just cooking pizza?’ I hear you cry. This is not so: a wood oven is simply an outdoor oven, suitable for a wide range of different cooking styles. What’s more, their unique design means wood ovens can easily reach the high temperatures required for chargrilling meat, fish or vegetables to perfection; as my recipe this month illustrates. This summer, alongside running my wood fired catering business, you will also find me at food festivals around Norfolk, demonstrating the best pizza ovens available and championing this message of versatility. Whether you are new to wood fired cooking or thinking of upgrading your outdoor kitchen why not come and find us, try some great food and learn more about how we can help.

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sunshine recipes

A S PEC IA LI ST I N F OOD PHOTOG R A PHY

coffee C O L U M N

JOSÉ DE LEÓN GUZMÁN

KOFRA'S ICED COFFEE INGREDIENTS 75g of ground coffee for a cafetière . I’d recommend a fruity African coffee from your favourite coffee dealer; 400g of fresh ice cubes; 600ml of freshly boiled water; lemon - to serve METHOD 1. Boil the water and let it rest for one minute. Place the ground coffee in the cafetière. Add the boiled water and let it rest for 4 minutes (resist the urge to stir!). Stir at the end and then plunge 2. In a separate cont ainer, place the ice cubes and slowly add the freshly brewed coff ee making sure you stir the ice. Cover the container and let it rest for at least 20 minutes in the fridge and then enjoy! Top tip: Add a slice of lemon - trus t me, it adds acidity and brings out the sweetness of the coff ee.

JOSÉ DE LEÓN GUZMÁN OF NORWICH’S SPECIALITY COFFEE COMPANY, KOFRA, GETS US IN THE MOOD FOR A LONG HOT SUMMER

VISIT

ww w.k ofra .co. uk

I LOVE THIS TIME OF THE YEAR because it reminds me of my home town in Guatemala. So to celebrate, I thought I’d share with you my favourite method to chill delicious coffee and enjoy it in the sun.

ice easy

www.feastnorfolkmagazine.co.uk

nutrition -

C O L U M N

GIVE YOUR

GUT SOME LOVE

THIS MONTH NUTRITIONAL THERAPIST CATHERINE JEANS GIVES HER TOP TIPS ON FEEDING OUR GUT BUGS!

www.thefamilynutritionexpert.com

CATHERINE JEANS

VISIT

HAVE YOU HEARD OF YOUR GUT MICROBIOME - the trillions of organisms that lurk in your digestive system and help to keep you healthy? These gut bugs are the subject of much research across the globe, with Norwich being one of the hubs of this exciting field of investigation. We’re discovering how these gut bugs are so important for our health – they even talk to our brain and help balance our mood, help us to process sugars and fats, reduce inflammation and keep our immune systems strong. So it’s clear that we need to give our gut bugs some love! Here are my top five tips on feeding your gut bugs this summer (which might even help you to fend off the dreaded traveller’s diarrhoea on your summer holidays!): GUT BUGS LOVE FIBRE. They feed on the fibre we eat in our diet, ferment it and create lots of beneficial substances that help to keep our digestive system in tip top health. Give them plenty of fibre from whole grains like oats and brown rice, vegetables and fruit, nuts and seeds. Ground flaxseeds (linseeds) are especially great for feeding your gut bugs - add a tablespoon to your breakfast cereal every morning. VARIETY! Include lots of different coloured vegetables and fruit in your diet every single day, as this variety of different colours helps to feed the diversity of your microbiome. Having lots of different types of gut bugs is perhaps even more important than the total numbers. Try to include a vegetable from each colour group every day – imagine a rainbow on your plate! INCLUDE FERMENTED FOODS. Our grandparents were great at preserving food, by pickling or fermenting their excess veggies and fruit to keep over the

winter. What they perhaps didn’t realise is how good these preserved foods are for feeding our beneficial bacteria. You can now buy a variety of fermented foods in your local supermarket or health food store – add a heaped teaspoon of sauerkraut (fermented cabbage) to your salad, have plain kefir (highly fermented yoghurt) on your porridge or some spicy Kimchi (Korean pickled cabbage) on top of your lentil dahl. MAKE FIVE A DAY A MINIMUM. We actually should be eating a lot more than five a day, with estimates that a healthier approach might be more like 10 a day. This might seem impossible for some, but if you get into the habit of adding more veg and fruit to every single meal and snack, it’s actually much easier than you think. Put a handful of blueberries on your breakfast, snack on carrot and cucumber sticks mid-morning with some hummus and a handful of nuts, make lunch a rainbow salad with some chickpeas and include four or four different veg in your evening meal. Before you know it you’re hitting that magic 10! FINALLY, DON’T FORGET TO BREATHE. Our lovely gut microbiome is hugely affected by stress. When we’re stressed, we don’t get a good blood supply to our digestive system as our body prioritises other functions. This can affect the rhythmic movements of our digestive system, preventing food, waste, toxins and ‘bad’ bacteria from being expelled from our guts. Taking three deep breaths once an hour can make a huge difference to our health, including our digestive system. Set a reminder on your phone, smart watch or write a note on your desk to remember to do three deep breaths on a regular basis.

HOKEY POKEY ICE CREAM

able community care -

C O L U M N

s y a d i hol

FOR ALL

NORFOLK-BASED ABLE COMMUNITY CARE PROVIDES HOLIDAY CARE COMPANIONS SO ALL CAN ENJOY BREAKS BOTH AT HOME AND ABROAD

Many older and disabled people believe that holidays are either a thing of their past or an experience that will be missed out on. This does not have to be the situation as our Holiday Care Companion Service provides experienced care workers to accompany and support people on holidays of their choice. In the past few months our clients and carers may have enjoyed hokey pokey ice cream in New Zealand, sheftalia in Cyprus, rabbit stew in Malta and a street cooked pizza in Italy. Other older and disabled holiday makers have enjoyed visiting and staying in varying parts of the UK. Our Holiday Care Companions have also supported people whilst cruising and visiting relatives who live both in the UK and in Europe.

WITH THE OPPORTUNITIES offered by package holidays and cheap flights over the past few decades, we have learnt to taste and enjoy traditional foods on a worldwide basis. In our cities and towns, dozens of international cafĂŠs and restaurants are now commonplace. Supermarkets sell ingredients which are new and exciting, enabling us to cook food that sometimes we are unable to even pronounce correctly. However, eating the traditional food of another country, whilst taking a holiday, is an opportunity to look forward to and is an enjoyable experience.

For a free brochure on any of our services Call 01603 764567 Visit us at www.ablecommunitycare.com Or email us at info@ablecommunitycare.com www.feastnorfolkmagazine.co.uk

0 P O 0.0 SH £3 E TH VER IN O ED D KY OK EN IS O SP H R B W TO H OU ER LIS Y T CH G N U EN H A VO NY IT W A N O

£5

OUR TOURS ST GEORGE’S TOUR 1 HOUR TOUR

Daily from 10am on the hour every hour £12.50 per adult; £5 under 18’s (Booking not required)

WORLD WHISKY TOUR 2 HOUR TOUR

Monthly £45 per person

DISTILLERS TOUR 2 HOUR TOUR

Monthly £45 per person

BOOK NOW FOR FATHER’S DAY

2018 OPEN MONDAY TO SUNDAY 9AM-5.30PM TELEPHONE: 01953 717939 WWW.ENGLISHWHISKY.CO.UK

HARLING RD, ROUDHAM, NORFOLK NR16 2QW JUST 5 MINUTES FROM THE A11

Make your choice from this month’s finest selections – capably selected by the in-store Fine Wine Experts at Bakers & Larners of Holt Domaine Fournillon Chablis, 2015, £12.99

A wonderfully well-balanced Chablis with fresh crisp notes of green apple. On the palate the freshness continues with some lovely hints of minerality giving a zippy finish. A classic versatile wine that pairs well with roast chicken and fish dishes.

Williams Chase en Provence Rosé, 2018, £17.99

A classic example of Provence Rosé at its absolute best. Flavours of soft red fruit, white peach and melon sit on a bone-dry backdrop of savoury Provençal herbs. A beautiful rich texture and mouthfeel is balanced with bounteous acidity, imparting a wonderful freshness to the wine, which boasts a long lingering finish. One not to be missed this summer!

Winbirri Vintage Reserve, 2013, £29.50

A world-class sparkling wine with delicate and complex aromas of white peach, wild blossom and spice. The palate is finessed with wild strawberry and citrus fruit with a hint of brioche, all leading into a creamy seductive balance. A real Champagne beater from right here in Norfolk!

8-12 Market Place, Holt, Norfolk, NR25 6BW Tel: 01263 712244 • sales@bakersandlarners.com

Available in-store and online at www.bakersandlarners.co.uk @bakersofholt BakersandLarnersofHolt bakersandlarnersholt

food and wine pairing -

C O L U M N

WHAT DOES THE WORD VEGAN MEAN TO YOU? In recent months there has been an increase in enquiries regarding vegan wine. Not every winemaker matches the criteria but, fortunately, Tastebuds Wines does have one, and Domaine Les Chemins de Bassac is very proud of the certificate the French authorities have issued them. I have written about these wines before but they have now become important because of their new status. Les Chemins de Bassac is in the middle of the village of Puimisson within the region of Languedoc, perhaps a half hour drive from Beziers. A 17-hectare estate which is surrounded by woodland, rolling hillsides and canals, this area does have a unique micro-climate: cool winters and hot and humid summers make the grapes grow well, which, in turn, produce good fruity wines. The Domain has recently re-named their wines but Tastebuds Wines still has the last vintages of the old brand, namely, Isa! Isa Blanc is produced from the Viognier and Roussanne grapes, which in turn, produce a dry soft white wine. It has apricots and peaches as the ‘base’ bouquet and taste. The aromas develop in the glass and have an added floral hint. In the mouth, the tip of the tongue gives a little sugar but the balanced acidity soon takes over with a soft medium finish - it’s perfect for drinking on its own. Isa Rouge is the result of blending Cabernet, Grenache, Mourvedre and Syrah. It’s a very complex wine with a mixture of aromas coming into the nose. Summer fruits, with added cherry, are very evident to start with, but spice then develops gently to confuse the overall bouquet. Take a little to try and you will find the fruity flavours coming through, with a little sugar on the tongue, too. The complexity of the addition of spice gives this wine extra interest. Isa Rosé is a positive pink and so beautifully bright and clear. Just three grapes make this a perfect summer wine: Grenache, Mourvedre and Syrah - and what a great combination. These grapes do have dark skins and consequently the colour is as it is, but the key is in the bouquet, which has soft black cherries, wood and spice. A dry balanced rosé wine with fruit and spice and with a medium aftertaste, this is just perfect for drinking on its own, or is perfect for the BBQ on a hot summer’s day. I did write about this wine last month, as I am very enthusiastic about it, especially now we are coming into warmer weather. Not being a vegan, I have to let those who are choose the food which would accompany the Isa range but, for me – and I eat most things the white does go well with fish, white meats and cheese, as long as there are no cream sauces with the chicken or fish! The red, for me, is perfect with new season lamb, and the rosé wine goes well with either all the above or nothing at all! These all retail for more than £11 a bottle but, as a special Feast offer, buy two bottles of each colour for £60 (delivery £6 extra).

OUR WINE EXPERT STEVE HEARNDEN IS ALL ABOUT VEGAN WINE THIS MONTH, IF NOT THE FOOD TO MATCH!

PROUDLY V EG AN TASTEBUDS WINES, Norwich Road, Strumpshaw, opens by appointment. Visit www.tastebudswines.co.uk

wine -

C O L U M N

flight fancy

A WINE of

THREE WINES ANDY HAS ENJOYED THIS MONTH Bollinger La Grand Année, 2007 (Sainsburys, £60) Made from 70% Pinot Noir and 30% Chardonnay, and fermented entirely in oak barrels, this is an exceptional vintage Champagne, and although expensive, is less than half the cost of some other prestigious cuvées. Golden in colour, with notes of almonds, toast and pink grapefruit on the nose, and a palate combining honey, candied lemon and a slight pleasant bitterness. El Infiernillo Single Vineyard Pinot Noir 2017, Valle del Maule, Chile (Bakers & Larners, £10.25) For a wine that is less than two years old, at first glance this Pinot from Chile looks older, with a bricky hue and watery meniscus. The nose suggests dried fruit, cherry and vanilla, and on the palate it tastes more mature than its young age would suggest. It lacks the depth of a truly mature Burgundy, but nevertheless at this price is well worth a punt. Bardos Verdejo 2018, Rueda, Spain (Bakers & Larners, £11.25) An interesting alternative to the ubiquitous Sauvignon Blanc, Spanish Rueda is on the up – and this is a tremendous example. Packed with citrus and grassy notes, it has a lovely refreshing acidity without being astringent, and a complex, long finish. Recommended

ANDY NEWMAN IS IN AN EXTRAVAGANT MOOD THIS MONTH AS HE SPLASHES OUT ON A WORLD-BEATING WINE FLIGHT

o last month I was sitting in a restaurant in France, when one of my fellow diners rendered me speechless (and anyone who knows me will realise what an achievement that is), by declaring that he did not regard the wine he was sipping at that very moment to be an extravagance. If I tell you that the rich, amber-coloured liquid in his glass was Château d’Yquem 1983 – without a doubt the finest sweet wine on the planet – you may understand why I was so flabbergasted. Even at the relatively benign prices charged by this particular restaurant, the contents of his glass had cost more than 60 Euros. And the d’Yquem was the sixth bottle in a staggering wine flight featuring some of the finest bottles in the world. I am tremendously fortunate in that I get to drink such wines occasionally, but to suggest that these stratospheric vintages didn’t constitute an extravagance? Surely most people would disagree? This particular conversation took place the day before Norwich City won their final game of the season to become league Champions and secure promotion. My friend pointed out that his glass of wine had cost approximately the same as many people will pay to see one Premiership football match next season – and that most would not regard that as extravagant. So why should savouring a world-class wine be viewed any differently? He has a point. We are constantly being bombarded with how cheap wine can be, but just as if you pay League Two prices, you get to watch League Two football, so if you want to enjoy top-class wines, you have to pay for the privilege. Having tasted wines like the d’Yquem and watched top flight football, I know how I would spend my money. The prima donnas of Chelsea and Manchester would come a poor second choice; it’s each to their own. Too many of us make do with bargain bottles, accepting big compromises on quality, and largely ignorant of the fact that the cheaper the bottle, the bigger proportion of the price goes to the taxman. Not many of us can afford to indulge in such pleasures on anything other than an occasional basis, but what exactly is wrong with a bit of extravagance now and again? My French meal, a fine five course affair, was accompanied by bottles to make any wine-lover’s palate salivate. Trimbach Pinot Gris Réserve Personnelle 1985 as an aperitif was rich, golden and astonishing; Jadot Criots www.feastnorfolkmagazine.co.uk

Bâtard-Montrachet 1990 was complex, buttery and alive; Château de Beaucastel 1996 was perhaps approaching the end of its drinking window, but nevertheless robust and multi-faceted; Château Lynch-Bages 1985 was simply fabulous – it has many more years drinking ahead of it; Taylors 1977 is as good a port as you will drink right now; and the d’Yquem delivered what I can only describe as a spiritual moment. The bill for all of this extravagance? About £250 a head. Expensive, certainly, but less than Liverpool and Tottenham fans will be forking out for a ticket to watch their teams fight it out for the Champions League final. Extravagant maybe, but also stunning value. This Bacchanalian festival took place at one of my favourite restaurants: Le Channel in Calais. This is the kind of family establishment you dream about, where the profits have been repeatedly ploughed back into the kitchen, the décor and especially the cellar, and where providing great value – if not rock-bottom prices – is how they find themselves constantly full when other eateries fall by the wayside. Most people see Calais only as they pass through on the way to more aesthetically pleasing parts of France. I had travelled to France only to stay in Calais – and more specifically to visit Le Channel. And if you are in any way a lover of wine, you should too. Such is the fairness of the establishment’s pricing policy that top-end bottles are actually cheaper here than you will find retail in the UK, despite the current pitiful exchange rate. I’m not quite sure how they do it, but I’m thankful that they do. There are some who will think spending this kind of money on a meal with wine obscene. But a quick trawl of the internet shows the same kind of money being asked for two tickets to the Take That concert at Carrow Road or just one ticket to the first day of the first Ashes Test. For most of us, these are not things we will do on a regular basis, but they are experiences which will remain with us, memories which we will draw on and savour again and again. And so it is with a special bottle of wine. So go ahead, splash out. Much better to spend your money on experiences rather than expensive trinkets, the appeal of which will quickly diminish. When it comes to wine, be extravagant now and again, and don’t feel guilty. The enjoyment will last long after the last drop has disappeared from the bottle.

EASTWELL MANOR, A CHAMPNEYS HEALTH SPA RESORT IN KENT, OFFERS A RURAL ESCAPE IN THE GARDEN OF ENGLAND. EMMA OUTTEN HEADS THERE FOR SOME MUCH NEEDED R&R

PERMISSION

VISIT

www.eastwellmanor.co.uk

tO RELAX

eastwell manor, kent -

S T A Y C A T I O N

HEN THE OPPORTUNITY CAME UP to enjoy an overnight spa break at a Champneys health spa resort with a group of old friends, I didn’t take too long to weigh up the options. Eastwell Manor, near Ashford, dates back to 1793 and is steeped in royal heritage. It’s in a beautiful location overlooking the North Downs and, at the end of the long, tree-lined drive, a flock of sheep provide a suitably bucolic backdrop. It takes under three hours to drive there from Norwich, or, if you’re going by train, around 40 minutes from London St Pancras to Ashford International station. Champneys, which started out more than 90 years ago as the extraordinary vision of one eccentric Latvian massage pioneer, acquired the neo-Elizabethan manor house in 2016. These days the go-to spa boasts four health spa resorts, a hotel and six city spas located throughout Britain. I’d been to the original site, in Tring, Hertfordshire, and so was interested to see how this one compared. There’s a wide range of accommodation on offer. We were in Eastwell Mews, in a converted Victorian stable yard (a couple of twin bedded rooms in Primrose Cottage, to be precise). We spotted that some rooms have private terraces with uninterrupted views of the North Downs and there are even some luxurious looking Shepherd’s Huts set in the grounds. Inside the Manor House itself, you could really go for it and check into a Deluxe Suite. After settling in, we headed straight to the Spa, changing into robes and flip flops (which you get to take home) and making the most of the 20m heated indoor swimming pool, state-of-the-art steam room, sauna and hydrotherapy pool - not to mention comfy relaxation beds complete with wraparound curtains. Then it was onto the main event: eating and drinking. We enjoyed Pinkster gin and tonics in the bar, before making our way to the Manor Restaurant, which offers seasonal menus focusing on traditional English dishes tempered with a twist of modern European, and using locally sourced ingredients, including from nearby www.feastnorfolkmagazine.co.uk

hunting grounds. It didn’t come as too much of a surprise to learn afterwards that the restaurant has garnered AA Rosettes for Culinary Excellence. For starters, we tucked into dishes such as spiced tofu rice paper roll, smoked chalk stream trout, and salt baked Jerusalem artichoke roll; for main, spinach gnocchi, assiette of Forge Farm lamb, and sous-vide corn-fed chicken breast; and for dessert, strawberry and lavender Frasier. All washed down with a bottle of Aroha Bay Marlborough Sauvignon Blanc.

r o f r tou

C O M P E T I T I O N

VISIT

two

THIS MONTH FEAST NORFOLK IS TEAMING UP WITH THE ENGLISH WHISK Y COMPANY IN BRECKLAND TO OFFER ONE LUCKY READER THE CHANCE TO WIN A TOUR FOR TWO, WITH LUNCH, PLUS A BOTTLE OF THEIR ORIGINAL SINGLE MALT!

www.englishwhisky.co.uk

WIN CH AN

THE ENGLISH WHISKY COMPANY at St George’s Distillery in Roudham, near Attleborough, not only produces award winning single malt whisky - it has also evolved into a major tourist attraction which offers tours, lunches and a whisky and gift shop. The beautiful distillery was designed and built by the Nelstrop family for the specific purpose of producing the finest English Single Malt Whisky. Take the Original, for example: aged to perfection in specially selected Bourbon Casks, this unpeated single malt whisky is a great easy drinking classic. The distillery tours have become one of Norfolk’s top visitor attractions. The St George’s Tour is its most regular tour, and includes tea or coffee while you wait for the tour to start. A guide will then take you onto the distilling floor and explain how whisky is made. You then move onto Warehouse 1 to see the whisky in casks, and to breathe in the amazing aroma caused by the Angels’ Share (the portion of a distilled spirit’s volume that is lost to evaporation), before finally finishing with a taste of one or two of the wonderful malt whiskies. A fairly recent addition is The Kitchen at St George’s Distillery, a restaurant and coffee house which also has outside seating on the terrace to enjoy those warm summer days. Beyond that, there are two acres of distillery gardens and river walks to explore, too.

The prize

CE T

The English Whisky Company is offering a St George’s Tour for two, followed by a two- course lunch and a bottle of The English – Original, Single Malt Whisky (70cl) to take home. The winner can choose to enjoy the lunch at ‘The Kitchen at St George’s’ either before or after the tour. There will be a choice of one of the following main courses: Fish & Chips; St George’s Burger or Pasta of the Day (vegetarian). And one of the following desserts: Homemade Chocolate Brownie; Sticky Toffee Pudding or a St George’s Sundae.

How to enter:

Simply answer the following question: Where in Norfolk is the English Whisky Company based? Enter online at www.feastnorfolkmagazine.co.uk The prize is valid for one year from the date the competition winner is announced. It is open to over 18s only, a booking must be made in advance and normal Feast Norfolk magazine competition rules apply. The editor’s decision is final. The closing date is June 30, 2019 when a winner will be selected at random.

eastwell manor, kent -

S T A Y C A T I O N

Breakfast – a nutritious affair - was back in the Restaurant, and afterwards we noticed that outdoor experiences such as falconry were already well underway. Oh and there’s an outdoor pool, waiting for even warmer weather. For us, though, there was nothing else for it – we were back to the Spa, this time for a ‘stretch and relax’ fitness class, followed by a soothing massage, followed by a snooze in the relaxation room – there’s also a deep relaxation room which takes things down to whole new level. For me, this is what Champneys all about – permission to properly relax.

www.feastnorfolkmagazine.co.uk

What’s great about these overnight breaks is that it offers so much more than just dinner, bed and breakfast. A healthy three-course lunch is thrown in, too. In the recently renovated Spa restaurant, we enjoyed soup of the day, soy cured salmon, and roasted munchkin squash, for starters; supreme of corn fed chicken, and classic Caesar salad, for main; and chocolate brownies, and a selection of fresh fruit, for dessert. Yes, the emphasis is on a light lunch (it is a health spa, after all) but there’s always room for chocolate brownies, right? We’d already been there for a good 24 hours (you can arrive at 2pm and depart at 4pm on these spa breaks) but one look at Afternoon Tea taking place back at the Manor House and we were sorely tempted to stay even longer! For bookings at Eastwell Manor visit their website, email reservations@eastwellmanor.co.uk, call 01233 213000

ghent -

T R A V E L

Itâ&#x20AC;&#x2122;s one of the lesser known Belgian cities but Ghent delights Sarah Hardy

Two www.feastnorfolkmagazine.co.uk

Sides 85

fairytalEmerchant River Leie

like, "It’s all with the t off by houses beautifully se and the als." the network of can

THE PORTAS GANDA MARINA

www.visit.gent.be

THE 17TH CENTURY BELFORT

VISIT

ITH ITS RICH MEDIEVAL HISTORY, charming waterways, cultural highlights and massive foodie scene, Ghent is a great choice for a few days away. Add to all that the fact that you can get there very easily (and cheaply) from Norwich and what’s not to like? We boarded EuroStar in Ebbsfleet, a couple of hours drive from Norwich, were in Brussels about two hours later after a snack and a snooze, and then in Ghent within another hour. Easy peasy. You can’t really pigeon-hole the city. It’s not got the Eurocrat feel of Brussels and isn’t as packed with tourists as Bruges - or as pricey. It is awash with students, about 80,000 of them in term time, which gives a youthful, trendy vibe; then there is all that history. The city, in Western Flanders, was filthy rich in medieval times, making cash from wool, and the ornate architecture reflects this. It’s all fairytale-like, with the merchant houses beautifully set off by the River Leie and the network of canals.

ghent -

GRAVENSTEEN - CASTLE OF THE COUNTS

St Bavo’s was founded in the 7th century and what most of us want to see is the 1432 altarpiece, The Adoration of the Mystic Lamb, one of religious art’s greatest creations and one of the most stolen! It is also obligatory to climb the 17th century Belfort, basically a belltower, built to keep an eye on the surrounding countryside and any pesky attackers, usually, apparently, the Spanish. Our hotel was bang opposite another of the city’s main attractions: the Gravensteen, an 800-year-old castle. With its own moat, it was built as a show of power by the local count who seemed to love a good torture chamber, too. Believe me, it is not for the faint hearted. Other must-do trips include a river cruise, where you get to peep into some of the great waterside houses, and a visit to the Design Museum, housed behind an 18thcentury façade with a modern extension, which plays host to a fascinating collection of 17th and 18th century furnishings, as well as examples of Belgian Art Nouveau and Art Deco. Don’t miss the former central post office building which is now home to a swanky hotel, bar, café and trendy shop, packed with achingly cool interior goodies. And also seek out ‘graffiti street’ where the city’s artists, or rather wannabe artists, are given a free rein to express themselves. THE HOLY FOOD MARKET

It’s an easy city to get around. For a start there are super frequent trams which, to be honest, scared the living daylights out of me as they whizz past you and you don’t especially hear them, so you have to keep your wits about you! But, on the flip side, cars are banned from many of the main touristy areas so you don’t have them to negotiate. For me, it is just a city to stroll around. The distances are not huge and there are so many tempting coffee shops and bars, of course, (it is Belgium after all), that it’s just a joy. And this way, you’ll discover the alleys, hidden squares and noteworthy buildings - we found the beautiful opera house and newish funky main library just by not really concentrating on where we were walking! It is all so ridiculously pretty which perhaps isn’t mentioned enough. After dark it is fab, too, as the local authorities have invested a huge amount of money in floodlighting many of the buildings, with their watery reflections simply captivating. The city’s skyline is dominated by the three towers of St Nicholas Church, the Belfort and St Bavo’s Cathedral, so you never lose track of where you are. www.feastnorfolkmagazine.co.uk

T R A V E L

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Highlights Highlights Highlights ♦Saint Emillion - Full day tour including wine tasting & lunch

♦SaintEmillion Emillion---Full Fullday daytour tourincluding including wine wine tasting &&lunch lunch ♦Saint ♦Saint Emillion Full day tour including winetasting tasting& lunch ♦Bergerac tour including boat trip on Dordogne ♦Bergerac tour including boat trip on Dordogne ♦Bergerac tour including boat trip Dordogne ♦Bergerac tour including boat tripon onlobster Dordogne ♦Select & prep local seafood - oysters, & Moules Marinieres ♦Select & prep local seafood oysters, lobster & Moules ♦Select & prep local seafood oysters, lobster Marinieres ♦Select & prep local seafood oysters, lobster MoulesMarinieres Marinieres ♦Discover the mysteries of preparing souffles &&Moules ♦Discover the mysteries of preparing souffles ♦Discover mysteries of souffles ♦Discover the mysteries of preparing preparing souffles ♦Local meat the & game cooking lessons such as cassoulet, bazas beef, ♦Local meat & game cooking lessons such as cassoulet, ♦Local & cooking lessons such bazas beef, poule aumeat pot and gigot d’agneau au Bordeaux ♦Local meat & game game cooking lessons suchas ascassoulet, cassoulet,bazas bazasbeef, beef, poule au pot and gigot d’agneau au Bordeaux poule au pot and gigot d’agneau au Bordeaux poule au pot andincluding gigot d’agneau au Bordeaux ♦Delicious desserts crème brûlée, macaroons & profiteroles ♦Delicious desserts including crème brûlée, macaroons &&profiteroles ♦Delicious desserts including crème brûlée, profiteroles ♦Delicious desserts including crème brûlée,macaroons macaroons& profiteroles

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ABTA No. 96925

16/05/2019 10:45:59

ghent -

T R A V E L

www.feastnorfolkmagazine.co.uk

LE BOTANISTE

We travelled by EuroStar and stayed at the Hotel Gravensteen, a three star hotel in a lovely old palace. Do make use of the city cards; they allow free tram travel and entry into all museums, galleries and the like for a fairly reasonable amount. We paid €35 for a 72 hour pass.

WASBAR

The foodie scene reflects Ghent’s somewhat split personality. There are the traditional places, with massive ribs on offer, plus heritage dishes like stoverij, waterzooi and cheese croquettes. In the 15th Great Butchers’ Hall, right in the heart of the city, is a restaurant serving regional specialities plus there’s a shop selling the supplies - think cheeses, meats, beers and chocolate - of course! Yet there are some very contemporary, cutting edge places, too. Young chefs don’t seem to be too fussed about Michelin stars, rather they like relaxed dining with an emphasis on innovation and experimentation. Seek out the Pâtérshol area, a maze of cobbled streets where countless eateries, all interesting, are based. Roots is a current hottie. There’s also an accent on vegan and vegetarian restaurants and the city promotes meat-free Thursdays when diners are encouraged to go veggie. We tried Le Botaniste which serves organic, plant-based dishes and natural wines. It’s pretty, bowl food and my salad seemed to have a bit of everything in it, included masses of beetroot hummus. Interestingly, there are no large supermarkets here, rather, some lovely food markets where you can drool over the breads, meats, cheeses and seasonal fruit and veg. We visited Cru and Lousbergmarkt and were impressed by the quality and choice. We also enjoyed the Holy Food Market - a church converted into a food court but not just any old food court! There’s a trendy bar down the centre, with about 15 outlets offering everything from Portuguese tapas to fresh oysters - and all things in-between. It’s definitely a ‘destination’ and a great idea for one of our many disused churches in Norwich. Make sure you try a few of the pubs. They all have a story, a huge selection of beers to try and many seem to do live music. De Dulle Griet serves up yards of beer and, for some reason, unclear to me, you have to surrender one of your shoes. I guess they worry about you scampering off with the quirky glasses! That’s Ghent for you - it may look noble and proud but it has a real party side to it, which is desperate to get out and let its hair down. You’ll love it!

My favourites...

DE ALCHEMIST Work your way through their gin list HET MOMENT For artistic breakfasts in equally stylish surroundings LE PAIN QUOTIDIEN For healthy brunches and lunches avocado rules here OAK A one-star Michelin restaurant, run by Marcelo Ballardin, who worked with Heston Blumenthal WASBAR A launderette and coffee house. We loved their bagels WIN For wine - I loved their Belgian fizz

A DISH SERVED AT OAK

FIND CHURROS & CHORIZO ON

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DELICIAS ESPAÑOLAS Ñ NICK BREWER IS THE OWNER OF SPANISH STREET FOOD EVENTS CATERING COMPANY, CHURROS & CHORIZO. HE AND HIS VAN, DOLORES, HAVE A BUSY SUMMER AHEAD Who are you and what do you do? I’m Nick Brewer, a chef who trained at City College Norwich. I’m now the owner of Spanish Street Food Events Catering Company, Churros & Chorizo. We use what we regard as the very best imported food products. We also tap into the great local scene where we can, using a local baker for our bread and local butcher who supplies our pork and chorizo burgers exclusively to us, and exactly to our recipe! Where are you based? We don’t really have a fixed abode as we are mobile. We go out and about in our van named Dolores to any event in the county and beyond - that’s if we have availability of course! How did you get started? We have been going as a company for nearly two years. We started off with a permanent stall on Norwich Market which I ran with my previous business partner Hugo - he still runs the stall under a different name. We came up with the idea after both returning from living in Spain and seeing a gap in the thriving local food scene. I decided to

leave the market quite recently, taking Churros & Chorizo with me on the road as that side of the business was going crazy. Churros & Chorizo has a nice ring to it who thought of the name? I will have to give credit to my wife Natalie for this one! It was of the first names that came out of a family brainstorming session and it just stuck. It instantly tells our customers what to expect - we always do churros wherever we go and the previously mentioned pork and chorizo burgers are always on the menu too - everything else has evolved, keeping us and hopefully our customers interested. What’s so appealing about Spanish street food? It’s unique (to this area anyway), simple and really tasty. Our other menu items are our own Spanish twist on traditional burgers/hot dogs which everyone loves. We let the ingredients speak for themselves, which sums up the whole ethos of Spanish food in my opinion. We also do tapas style buffets and lots of stew type dishes.

Where can we find you over the summer? We will be out and about at a variety of different events, whether it be pop ups at local pubs, music festivals, street food events, weddings, private parties etc. Keep an eye on our Facebook and Instagram pages - we always post where we are. Will you be at Proudly Norfolk Food and Drink Festival in Norwich this month? Dolores will be parked up with the other street food vendors - we are really looking forward to it. Any future plans? Now that’s the million dollar question. Having a unit to work from would be nice, with a fleet of vans going out here, there and everywhere every day. We have needed that this year on certain dates, as I am now turning away a lot of business, which is a bit frustrating, so you never know - watch this space. How has Proudly Norfolk been able to help you? Proudly Norfolk is great; it’s a growing family of local independent businesses. Everyone seems to help/support each other in a really positive way and it’s a real ‘foodie club’ so you are always getting pointed in the right direction, if you need any help or advice at all. They run seminars on different relevant topics, but we haven’t managed to get to one so far as we are always booked up! This column is supported by Proudly Norfolk Food & Drink and highlights its members. For more details, visit www.norfolkfoodanddrink.com

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