KL Magazine Special Food Edition 2018 by KL Magazine

ISSN 2044–7965

SPECIAL FOOD

EDITION magazine

Norfolk’s finest restaurants, chefs & recipes

The recipe for your dream kitchen... As the heart of the home, everyone deserves to have

their perfect kitchen. This is why at the Quay Centre we endeavour to ensure that we supply a spectrum of high quality and stylish ranges to suit every budget and taste. We oﬀer a selection of fantastic kitchens from some of the

UK’s leading manufacturers such as Loch Anna, Gallery and the British-made Eco and Colonial ranges. All of our ranges oﬀer contemporary and traditional styles, clever storage solutions and a choice of handled or handleless doors, as well as many other ways to personalise your dream kitchen.

K I T C H E N S • T I L E S • P L U M B I N G S U P P L I E S • B E D R O O M S • B AT H R O O M S

28-31a North End, Wisbech, Cambs PE13 1PE | Tel 01945 476797 | Web www.quaycentre.co.uk

...from our family to yours

As a family-run, independent business with over 25 years experience we pride ourselves on being able to provide a fully personalised and expert service which is unrivalled by larger retailers.

Covering two ďŹ&#x201A;oors, our extensive showroom boasts an impressive range of kitchens, worktops, bathrooms, tiles and accessories. Our team of highly experienced designers and installers are here to help with anything from replacing an appliance to a full kitchen design and installation.

One of the areaâ&#x20AC;&#x2122;s largest independent kitchen showrooms

A taste of the best...

46 48

52 54

Hunstanton

ast year, we published a special edition of KL magazine that celebrated the area’s rich tradition of food production and consumption; the people who grow it and brewed it, the people who cook it and serve it, and the people who continue to strengthen Norfolk’s reputation as one of the best dining out locations in the whole country. To be honest, we were overwhelmed by the response to the magazine. Readers loved visiting new places to eat and discovering the world of fantastic food on their doorstep. Chefs appreciated the opportunity to share some of their favourite recipes. Restaurants, hotels, pubs and tearooms loved being able to extend a warm 106 112 114 welcome to all their new customers. And visitors to the county found it a fascinating way to make a culinary tour of Norfolk. By far the most common response we received, however, was to 116 118 120 ask when we were going to publish another one! So here it is, our special food edition for 2018 – and if you 102 100 128 126 thought the first one was mouth-watering you’re in for a real treat this time. For starters, it’s bigger; with more exciting places to discover (some of them new to the magazine) and more amazing recipes for you to try at home by the area’s most talented chefs. 104 In addition to all that, we’re taking a closer look at some of the latest arrivals on the local dining out Wisbech scene – and showcasing some of our finer producers and growers, who are treating us to everything from gin to rapeseed oil and from coffee to micro-vegetables and edible flowers. We’ve also got an exclusive interview with Norfolk’s only two Michelinstarred chefs, and a look at the local vineyard that’s produced a wine recently judged the best in the world. Downham Market One of the most important things our special food edition has achieved, however, is to encourage more people to support local hotels, restaurants, pubs, tearooms and cafes – and use local produce. By doing that, we can all help reduce food miles and packaging. We can help maintain and safeguard varieties and ingredients unique to Norfolk. And we can help the food-based industries that have such a massive impact on our local economy. Which means this magazine enables you (if you’ll excuse the rather appropriate pun) to have your cake and eat it – you can enjoy some of the best food and drink you’ll find anywhere in the country and do something good for the environment. Now, hopefully that’s whetted your appetite sufficiently, so let’s enjoy a taste of the best Norfolk has to offer.

94 98

King’s Lynn

THE KL MAGAZINE TEAM

HOW TO PICK YOUR RESTAURANT... The handy map below will help you enjoy some of the area’s ﬁnest restaurants. Simply ﬁnd the area you’re interested in visiting and check the circled page number against the listing below to identify the restaurant in question. You’ll also be able to see which other restaurants are in the vicinity. Enjoy your food journey around Norfolk!

38 Wells-next-the-Sea

24 22 26

36 34

28 20

14 Holt

Fakenham

62 60

64 66

Swaﬀham

SPECIAL FOOD EDITION

by KL magazine

Cover image: Norfolk rare breed pork terrine with piccalilli and sweet red pepper sauce Chef: Daniel Hartley, Owner and Head Chef, Bilton’s Photography: Tori Hancock

RESTAURANTS 6 Morston Hall 8 The Norfolk Riddle 10 The Chequers Inn (Binham) 12 The Crawﬁsh Inn 14 The Folly Tearoom 20 The Crown Hotel 22 Sands Restaurant 24 Wells Crab House 26 Season 28 No.Twenty9 34 Titchwell Manor 36 Briarﬁelds 38 The Chequers Inn (Thornham) 40 The Orange Tree 42 The Lifeboat 46 Thornham Deli 48 Shuck’s 50 Eric’s 52 Caley Hall Hotel 54 The Lodge 60 The Dabbling Duck 62 The Rose & Crown 64 Strattons Hotel 66 The King’s Arms 68 Green Britain Centre 72 The Windmill Inn 74 The Berney Arms 76 Charmed Interiors 78 Bilton’s

80 Oriental Palace 86 The Wellington 88 The Barn Restaurant 90 Heacham Manor 92 The Old Bank 94 Thaxters 98 The Coach & Horses 100 Congham Hall 102 Unique Tea Rooms 104 Brewer’s Fayre 106 Market Bistro 112 Pearl River 114 Duke’s Head Hotel 116 Riverside Restaurant 118 Archers Kitchen 120 The Rathskeller 126 Marriott’s Warehouse 128 Bank House

SPECIAL FEATURES 16 Bakers & Larners 30 Our Michelin star chefs 44 Nurtured in Norfolk 56 Black Shuck Gin 70 Mr Hugh’s 82 Winbirri Vineyard 96 The Nip & Growler 108 Goldings 122 Tropic Coﬀee Ltd

This publication was designed, written and produced by the KL magazine team: Managing Director Laura Dunn Managing Editor Eric Secker Design by Amy Phillips and Lisa Tonroe Promotion by Nicola Back Advertising by Jessica Smith Additional photography by Jamie Maxwell and Ian Ward Contributions by Abigail Brown, Clare Bee and Sylvia Steele

Bishop’s Lynn House, 18 Tuesday Market Place, King’s Lynn, Norfolk PE30 1JW | 01553 601201 | info@klmagazine.co.uk KL magazine is published monthly by KL Publications Ltd. All details were correct at the time of going to press (February 2018) KLmagazine Special Dining Out Edition

” e l b a t r e n n i d e h t r o f r e p p o t s w o h “A real s

Chef ’s Top Tip

‘Pro Sorbet’ is a sorbet stabiliser, us ed to stop crystals form ing as the liquid se ts

Rhubarb Cheesecake INGREDIENTS

METHOD

(Serves 10) Cheesecake base 60g demerara sugar 60g caster sugar 60g plain ﬂour 60g butter 60g ground Almonds

Cheesecake Base Mix together the base ingredients with 60g of melted butter to make a basic crumble, roll out to 3mm. Leave to set, cut a 6cm disc and bake in the oven at 160°C for 1215 minutes.

Cheesecake mix 450g cream cheese 250g icing sugar 250g crème fraîche 475g cream 4 vanilla pods 3 leaves gelatine 500g rhubarb 10g fresh ginger 100g sugar

Rhubarb sorbet 200ml water 200g sugar 35g dextrose 20g glucose 40g glucose powder 5g pro sorbet 500g rhubarb purée Honeycomb mousse 250ml milk 250ml cream 150g honeycomb 1 vanilla pod 6 egg yolks

Glaze 300g isomalt 200g cream 200g rhubarb juice 150g glucose 150g condensed milk 300g white chocolate 18g gelatine 20g red cocoa butter

Recipe by 6

Cheesecake Mix Cook the rhubarb, sugar and ginger in a pan and cook down to a thick compote. Freeze in small demi sphere moulds. Soak the gelatine in ice cold water. Warm up 200g of the cream with the vanilla and melt the gelatine in this mixture. Beat together the cream cheese and icing sugar, add the crème fraîche. Semi whip the remaining cream. Add the gelatine mix to the cream cheese base and fold into the cream. Pipe into a larger demi sphere mould until half ﬁlled and then place the rhubarb insert inside the cheesecake mixture. Freeze the mixture.

Rhubarb Sorbet Bring the base ingredients to 85°C and hand blend. Allow to cool then mix 250g of base with 500g purée. For the Honeycomb Mousse Whisk the egg yolk. Bring the milk and cream to the boil with the honeycomb and vanilla, whisk onto the egg yolks. Cook on the stove until coating the back of a spoon. Charge in a iSi gun with two charges and leave to set. To plate, place the cheesecake on the base. Fill a white chocolate tube with honeycomb mousse and quenelle of rhubarb sorbet to the side.

Glaze Soak the gelatine in ice cold water and warm the cream. Melt the isomalt, glucose, condensed milk. Once melted, pour in the warm cream, add the gelatine and dissolve. Pour over the cocoa butter and white chocolate, ﬁnish with the rhubarb juice. Cool to 28°C and pour glaze over the frozen dome.

Greg Anderson (Head Chef ) Morston Hall KLmagazine Special Food Edition

Morston Hall MORSTON

A FLAVOUR OF OUR RESTAURANT... Thanks to the work of nationally-famous chef Galton Blackiston (he doesn’t like being described as a ‘celebrity’ chef!) and his wife Tracy, people travel from across Europe just to experience Morston Hall. Over 25 years, Galton and Tracy have transformed this 17th century house just a couple of miles from the north Norfolk coast into an intimate country hotel; one that’s received massive and widespread acclaim for its high standard of accommodation and its outstanding cuisine. Morston Hall has held a Michelin star for the last 19 years (there’s only one other Michelinstarred restaurant in Norfolk) and has reached four AA rosette standard, which puts us among the top 40 restaurants in the whole country. Having said that, the restaurant isn’t intimidating in the least; this is dining of an extraordinarily high level, but it’s also very relaxed and informal.

A TASTE OF OUR MENU... I’ve been head chef at Morston Hall for the last four years, and it’s been really exciting working with Galton on developing our food and coming up with new ideas. Despite the complexity of our dishes, our food philosophy is actually quite simple; ingredient-led cooking with the emphasis on exquisite ﬂavours and exceptional quality. Unusually, every single dish on the menu changes every single day, which is just as exciting for us as chefs as it is for our customers. We like treating people to a memorable experience, which is why every night we present them with a cigar box of eight diﬀerent types of our handmade

“One of Norfolk’s only two Michelin-starred restaurants...” chocolates. One thing I’d definitely recommend would be our freshly-made pasta. It may be a food that everyone’s more than familiar with, but our approach to it is very refined; try our ravioli of langoustine for example, or our agnolotti stuffed with Jerusalem artichoke and served with fresh truffle.

KEEPING IT LOCAL... Galton is well known for championing local seafood (it’s even the subject of his latest book), but we’re also passionate about promoting Norfolk game such as pheasant, partridge and mallard – which all come from local shoots in season. Our fantastic Dexter beef comes from Thornage, and we rely on ‘John the Fish’ in Holt for a lot of our seafood, but you obviously can’t ﬁnd langoustine on the Norfolk coast. For us, the most important thing about suppliers is getting the best ingredients we possibly can – our Anjou pigeon comes from France, but that’s only because it’s the very best in the world.

Greg Anderson

Come in we’re

OPEN

The dining room is open every nigh t of the week, and dinner is served at a single sitting – 7.15pm for 8.00pm

HEAD CHEF

Morston Hall, Morston, Holt, Norfolk NR25 7AA Telephone: 01263 741041 Website: www.morstonhall.com KLmagazine Special Food Edition

h s i d y t s a ” t ! t p u u b ple e washing m i s “A very littl with

Seared Fillet of Black Bream with roast new potatoes, mussels, leek, caviar broth, smoked oil & pea shoots INGREDIENTS

METHOD

(Serves 1) 1 ﬁllet of black bream 8-10 mussels 70 grams diced onion 1 garlic clove peeled and diced ½ leek (shredded) 2g avruga caviar splash of white wine 150ml double cream Chopped parsley Smoked oil (for drizzling) 5 pea shoots 2 new potatoes (cooked & cut in half)

1 In a hot frying pan sear the fillet of bream skin side down for around 2 minutes in a little olive oil. At the same time sear the potatoes in the same pan. Once the skin of the fish has browned turn over both the fish and the potatoes and take the pan off the heat and leave to rest.

Recipe by 8

2 Meanwhile in a deep sauce pan (with a lid) steam the mussels in the white wine with the onions & garlic. Once all the mussels have opened add the double cream, shredded leeks and caviar, then bring to the boil.

3 After the cream broth has boiled take the pan oﬀ the heat, begin to serve the dish by placing the mussels, leeks and other bits into a bowl with a slotted spoon. Pour over some but not all of the broth (you don’t want to drown the dish). 4 Arrange the seared potatoes and cooked ﬁllet of bream on the top, drizzle with smoked oil, the pea shoots go round the outside.

Neil Rutland (Head Chef ) e Norfolk Riddle KLmagazine Special Food Edition

e Norfolk Riddle L I T T L E WA L S I N G H A M

A FLAVOUR OF OUR RESTAURANT... My interest in culinary preparation began when I watched and learned from master chefs whilst working as a 15-year-old in commercial kitchens. I worked my way up to become Head Chef in some of Norfolk’s very best hotels but my ambition was always to have my own restaurant. In 2015 I opened The Norfolk Riddle in Little Walsingham. It’s a modern and comfortable restaurant with a cosy open ﬁre – and the subtle background music always adds to the atmosphere. The space is actually quite versatile; it’s a very relaxing place to enjoy an intimate meal, but it’s also an ideal venue for hosting larger celebrations and private parties.

“Come and discover why Norfolk’s game meat is so amazing...”

A TASTE OF OUR MENU... I’m blessed with a really enthusiastic team in the kitchen, and we all like to treat our ingredients with care and respect. To me, it’s important to keep recipes simple, as that’s the best way to bring out the natural ﬂavours of the quality produce we use. Our menu changes regularly, but it’s characterised by two things – seasonal availability and high quality. If you’re looking for a great start to your meal, try the buttered cod cheek – it’s served with a fabulous pear slaw and a brilliant seaweed mayonnaise which tastes a lot better than it sounds! Our specials board is always worth a look as it takes advantage of local treats such as venison, pheasant and partridge – and I can’t help recommending my own Pheasant Kiev. It’s our own twist on the traditional Russian classic, with a tender

locally-reared bird stuﬀed with a delicatelycurried butter and accompanied by a puy lentil dhal. I have it on good authority that our desserts are impossible to bypass, and though the most popular seems to be the banana and hazelnut praline with peanut butter caramel sauce, I’d recommend the panna cotta, as it’s served with a refreshing (and very local!) Whin Hill cider syrup.

KEEPING IT LOCAL... We put a great deal of work into sourcing local ingredients. Our fish (both for the restaurant and our fish and chip shop next door) comes from Coles in King’s Lynn and our beef comes from Howells at Wells-nextthe-Sea. It’s very important to use local ingredients wherever possible; I firmly believe that’s the key to the survival of this beautiful corner of the county. I’m proud to say I’m from Norfolk, I’m proud of the wonderful food we produce, and I’m proud of how the restaurant makes the most of it.

Neil Rutland

OwNER aNd HEad CHEf

Come in we’re

OPEN

Tuesday-Saturday Lunch served 12noon-2pm Dinner served 6.30pm-9pm Sunday open 12noon-3pm

e Norfolk Riddle, 2 wells Road, walsingham, Norfolk NR22 6dJ Telephone: 01328 821903 Website: www.norfolkriddle.co.uk KLmagazine Special Food Edition

” ! s r e v o l t a e m r o f h s i d t c e “The per f

Chef ’s Top Tip

chop to come Allow the pork rature before to room tempe ensure it to it ok you co en cooks ev ly

Chargrilled Pork Chop with red pepper, chilli & garlic dressing

INGREDIENTS

METHOD

(Serves 3-4) A butcher’s cut, bone in, pork chop per person 1 red chilli (deseeded) 3 garlic cloves (peeled) 1 red pepper (roasted, peeled & deseeded) 1 tbsp of red wine vinegar A pinch of smoked paprika Salt and pepper Olive oil

To cook the pork chops Season the chops with salt and pepper and lightly brush them with olive oil. Preheat a skillet and place the chops on it to cook, turning as required. The ﬂesh should still be moist when it is cooked. Place the chops in a warm oven to rest for ﬁve minutes while you prepare the dressing.

Recipe by 10

To make the dressing Slice the garlic cloves and toast them in a pan with a splash of olive oil until golden brown. Place the toasted garlic, the chilli, the roasted pepper, the red

wine vinegar, salt and pepper and a pinch of smoked paprika in a blender and liquidise. Slowly add a couple of splashes of olive oil and continue liquidising until the dressing is smooth. To serve Place the rested pork chops on hot plates and spoon over the dressing. Serve with sauté potatoes, red onions and green vegetables.

Simon Carter (Co-owner) e Chequers Inn KLmagazine Special Food Edition

e Chequers Inn BINHAM

A FLAVOUR OF OUR PUB... I ﬁrst came across The Chequers some 20 years ago, and I’ve always loved it – it’s everything a local village pub should be, and the fabulous location (we’re just a stone’s throw from Binham Priory) is a real bonus. It’s comfortable, it’s welcoming, and it’s the perfect place for a memorable meal – or a decent pint of beer! One of the most unusual things about The Chequers is that it’s actually in trust – a tradition of providing for the parishioners of the village that dates back to the 19th century. The Chequers has been a part of Binham’s life for hundreds of years, and that’s something we’re really proud to be taking into the future.

“A modern village pub a stone’s throw from Binham Priory...”

A TASTE OF OUR MENU... Our menu reﬂects the fact that we’re a traditional village pub, so most of our dishes are easily recognisable – although you’ll always ﬁnd a few new things and unusual tastes to try. Our Head Chef Simon is hugely experienced and very talented – and I’d say that even if he wasn’t my brother and my businesss partner! His homemade lasagne is superb, his steak and kidney pudding is one of the best you’ll ever taste, and our grill section is amazing. Our specials tend to be a bit more adventurous, and if it’s on the menu you should really try the pheasant, which Simon gives a brilliant Asian twist. If I had to recommend a dish I’d urge you to try one of our burgers – they’re completely

homemade, they’re packed with flavour, and they taste incredible. In fact, they’re so good we have a themed Burger and a Bottle evening on Fridays that matches Simon’s food with local beers and ciders. And if you do fancy something a little differrent, come along to our Tuesday curry night – it’s a great chance to try something different, and it’s a very social occasion too!

KEEPING IT LOCAL... The Chequers has been an integral part of village life since Tudor times, and it’s very important we support the local economy. Local butchers and farms account for about 95% of our meat, and our ﬁsh is sourced from within Norfolk. For us, the more local the better – in fact, some ingredients such as soft fuits and rhubarb come from my mum’s garden! We’re also very keen on keeping our food as seasonal as possible – so don’t expect to see courgettes on our winter menu!

Sarah Day CO-OWNER

Come in we’re

OPEN

Mon-Fri: 12noon-2:30pm and then 6pm-11pm. Sat: 12noon-11pm Sun: 12noon-10:30pm Bar open all day every day

Te Chequers Inn, Front Street, Binham, Norfolk NR21 0AL Telephone: 01328 830297 Website: www.binhamchequers.co.uk KLmagazine Special Food Edition

“The petriofnectof combinaours” flav

Chef ’s Top Tip

Mixed Seafood

To de ve small, in the praw sharp ns use knif a a shall ow cu e and make t alon length g then li of the blac the ft it o k line ut u , of the sing the tip knife.

with basil and chilli INGREDIENTS

METHOD

(Serves 2) 6 large prawns, deveined 1 large cleaned squid 4-5 green lip mussels 1 medium cod loin, cut into cubes 1 small onion, thinly sliced 5 mushrooms, quartered 4 babycorn, halved 6 french beans, cut in half 8 mangetout peas ½ tbsp of chopped garlic 4 long red chillies, diagonally sliced 1 spring onion, diagonally sliced 2 tbsp of oyster sauce 2 tbsp of light soy sauce 1 tbsp of ﬁsh sauce 1 ½ tsp of sugar A handful of sweet basil or holy basil 1 cup of hot water

1 Coat the cod pieces with self raising ﬂour, shallow fried until just cooked, then put to one side to rest.

Recipe by 12

2 Heat up two tablespoons of light vegetable oil, and add the king prawns and mussels and stir for 1 minute. 3 Add babycorn, french beans, onions, garlic and mushrooms. Then cook for a further 2 minutes. 4 Add sauces and sugar, stir well ensuring everything in the pan is coated. 5 Get the squid and very lightly score the surface with a sharp knife, making sure you don't cut right the way

through. Then add the hot water to the pan, and once boiled put in the squid, chilli and mangetout peas, keep turning everything over for 1 minute* 6 Fold in cod pieces, sweet basil and spring onions, turn the heat oﬀ and leave it for 20 seconds. 7 Serve with Thai Jasmine rice. *As we all have diﬀerent cookers, please ensure that everything is cooked properly at this stage. Our commercial cooker can cook squid in less than 30 seconds but domestic cookers could take a fair bit longer. Over cooked squid can also be quite chewy, good luck.

Siropas Rangphet (Owner) e Crawfish Inn KLmagazine Special Food Edition

e Crawfish Inn THURSFORD

A FLAVOUR OF OUR RESTAURANT... It may seem a little strange to open a Thai restaurant in the middle of the Norfolk countryside, but for the last 14 years we’ve been treating the area to authentic food and recipes that have been in my family for generations. However, it’s always been important to me that The Crawﬁsh Inn retains its character as a pub; it’s been the only pub in Thursford since it was built in 1883, and I’m happy to say that we’re still really popular with local drinkers. The restaurant itself is really cosy; with only nine tables, it’s possible to enjoy your meal in a lovely quiet and relaxing atmosphere.

A TASTE OF OUR MENU... I really enjoy educating people about Thai food, especially because many restaurants serve food that actually originates from neighbouring countries such as Laos and Cambodia and isn’t really Thai at all. Thai food is generally calmer in taste; it’s not over-spiced or too sharp and is based on carefully balancing delicate ﬂavours. That doesn’t mean it’s bland though – our menu is packed with exciting dishes; from a combination of seafood in chilli paste to some of the leanest spare ribs you’ll ﬁnd anywhere. We’ll always help people choose

“Exotic ingredients flown in from ailand every week...” food that matches their preferences, but if you want to discover just how amazing Thai food can be, order the Penang Chicken Curry. It’s sweet and creamy, it’s extremely fragrant and it’s very palate-friendly.

KEEPING IT LOCAL... The local butchers and farmers in and around Thursford have supported me from day one, so it’s only fair for the restaurant to return the favour. All our meat is sourced from within a few miles, and I have to say that the quality of the meat produced around here is absolutely amazing. Because our food is so authentic, it means many of the ingredients can’t be found locally – it can be difficult to find 2 kilos of fresh kaffir lime leaves in Norfolk! Our more exotic herbs and spices are flown in weekly from Thailand, but that’s because we want our food to be as close to the real Thai dining experience as possible.

Siropas Rangphet OWNER

Come in we’re

OPEN

Open every day except Mondays from 6pm – and from 5pm during the Thursford Christmas show. We're also open on Bank Holidays.

e Crawfish Inn, Holt Road, ursford, Norfolk NR21 0BJ Telephone: 01328 878313 Website: www.crawfishinn.com KLmagazine Special Food Edition

White Chocolate & Raspberry Gluten-Free Cake

Chef ’s Top Tip

with Choco Folly (tea) infused ganache

ld the glutenBe careful to fo ly, preferably free ﬂour gent spoon or al et using a m ent. mixer attachm

INGREDIENTS For the Cake 225g butter 225g caster sugar 225g gluten free self raising ﬂour 100g white chocolate 4 eggs beaten 4 tsp Choco Folly Tea (optional) 125g fresh or frozen raspberries

For the Ganache 250ml double cream 4 tsp Choco Folly tea (optional) 150g white chocolate A little icing sugar

METHOD 1 Melt the butter in a saucepan over a low heat until just below the boil. Place the tea leaves (if using) in a strainer and leave to infuse in the butter for at least 20 minutes. 2 Remove the tea and warm the butter again. Break the white chocolate into the butter and allow to melt (oﬀ the heat). 3 Gently warm the cream to below the boil then break the white chocolate for the ganache into the cream and leave to melt (oﬀ the heat).

”Our rose peotawlsn gaarerden” grown in my Recipe by 14

4 Pour the infused butter and chocolate into a mixing bowl along with the sugar and beat to a light creamy consistency. Add the beaten eggs in a steady stream beating until combined. Fold the gluten-free ﬂour into the mixture. Add the raspberries

and stir to incorporate. 5 Grease and line two 20cm cake tins. Share the cake mix equally into the cake tins and put in a preheated oven (180°C/160°C fan/gas mark 4). Cook for 25-30 minutes. Then leave the cake to cool. 6 Take the cooled cream and white chocolate and put into a mixing bowl, add a little sifted icing sugar (approx. 50-100g) and beat until thickened. 7 Sandwich the two halves of the cake together with raspberry jam and ganache then cover the cake with the rest of the ganache mixture. 8 Make a pot of Choco Folly tea, cut a large slice of cake and enjoy.

Judith West (Owner) e Folly Tearoom KLmagazine Special Food Edition

The Folly Tearoom H O LT

A FLAVOUR OF OUR RESTAURANT... The ﬁrst time I came across this extraordinarily tranquil spot in the middle of Holt, it was in a pretty ramshackle state. But something about the old courtyard felt very special, and it seemed the perfect location for a genuine vintage tearoom. From the outset I didn’t want it to be just another cafe – I wanted to take the experience of tea to a whole new level. The rather quirky decor is the result of inspiration I took from a single plate, and it all evolved from within me. I wanted Folly to feel like you’re stepping into another world, a reallife wonderland.

A TASTE OF OUR MENU... The centrepiece of our menu is obviously the tea, and currently we have around 50 ‘curiosi-teas’ to discover. You can buy a cup of tea anywhere, but our approach has a touch of alchemy about it; mixing different leaves with fruits, spices, herbs and even flowers – it’s terribly exciting! When you put real tea leaves in a pot of water at the correct temperature and brewing time, it’s not just a tea but a delicious drink that’s ‘something completely different.’ My personal favourite at the moment is our Black Darjeeling and gorgeous Silver Rose

“Step into another world and discover 50 different teas...” White, but we’re passionate about helping you find the right tea to suit your own personal taste. Drinking tea is hungry work, so you’ll also find exactly the right kind of food to eat with your choice of brew; homemade tarts and quiches, sausage rolls and scones – and at least 10 different cakes every day. We even offer a selection of wines and champagne in case you’re feeling particularly indulgent.

KEEPING IT LOCAL... Our teas come from all corners of the world, so it’s quite diﬃcult to source them locally – or some of the more exotic ingredients they’re blended with. Our meat, ﬁsh and vegetables come from local suppliers – as Folly is such a part of Holt, we are staunch believers in supporting the town as much as we can. And I’ll use anything I can from home as well – the rose petals that decorate some of our cakes are grown in my own garden.

Judith West

Come in we’re

OPEN

9am-5pm Monday to Saturday and on Sundays in July, August and December.

OWNER

e Folly Tearoom, Hoppers Yard, Bull Street, Holt, Norfolk NR25 6LN Telephone: 01263 713569 Website: www.follytearoom.co.uk KLmagazine Special Food Edition

An exceptional department store for almost 300 years Bakers & Larners of Holt may have a long and proud tradition, but the iconic Norfolk store’s continual programme of innovation and development keeps it ahead of customer expectations – and delivers a unique shopping experience

he exceptional department store of Bakers & Larners in Holt has its family roots ﬁrmly in the 1700s (the business was established in 1732 to be precise) and has been in the Baker family since 1770. The multi award-winning Food Hall was added to the portfolio as part of the acquisition of the neighbouring Larners of Holt store in 1977 by Managing Director Michael Baker. Over the following years the stores were subsequently linked together through various extensions to create the current 4,500ft sq. Food Hall as part of the multifaceted 13,000sq. ft. department store as it exists today. Bakers & Larners is currently delivering innovation in a number of ways, from instore refurbishments to hi-tech EPOS

systems for stock management and reporting, but moreover, investment to provide additional services; whether that’s home delivery, wine-pairing advice from the in-store experts, wine glass hire or coffee bean grinding, to name but a few. A showcase of gourmet excellence, many visitors are surprised by the sheer diversity of fine food & drink available, and for the chance to discover something exclusive, new and exciting. The Food Hall is often compared to the likes of world-famous stores such as Fortnum & Mason or Harrods, and is continually recognised as one of the best food shops in the UK outside of London. The Bakers & Larners Food Hall has many indulgent treats made locally in Norfolk in addition to some fine national and international epicurean delights –

and with many new lines added every week, there‘s something new to discover on every visit. By mid-March of this year, a refit of the Bakers & Larners Food Hall will have been completed, bringing some exciting additions; from a brand new in-store bakery and patisserie to a wine dispenser hospitality service – allowing you to sample some of the rarer and more expensive bottles from the stock of over 1,100 unique varieties in the store’s 2,000 square foot wine cellars. These cellars help to keep the bottles at optimum conditions at around 55o Fahrenheit and have pride of place as one of the best wine cellar facilities in the East of England. In addition, the refit will also bring significant upgrades to the shelving fixtures, flooring, ceilings, lighting and air KLmagazine Special Food Edition

conditioning throughout, with the end result aiming to deliver an even more enjoyable shopping experience. Having grown considerably since the 1970s — from only 17 employees and sales of approximately £185,000 to almost 300 employees today and sales of almost £25 million per year — the CT Baker Group has won a plethora of awards in recent years. They include winning the Best Cheese Counter in England in 2008 through the muchcoveted Dairy Crest Awards (having been regional winners and national finalists on many occasions) – an accolade that consolidates the store’s place as one of the leading independent cheese counters, with over 120 different cheeses and many various charcuterie and antipasti. The Food Hall was also among the finalists in the 2017 Farm Shop & Deli Awards. In the same year, Managing Director Michael Baker was awarded the prestigious President’s Cup at the Aylsham Show’s Norfolk Hero Food & Drink Awards in recognition of his support for the local economy and the region’s growers and producers through initiatives and investment in excess of £1 million. Through fundraising initiatives such as the sale of single-use carrier bags since 2008, the business has raised over £40,000 thanks to the generosity of

KLmagazine Special Food Edition

its customers – funds which have been donated to many worthwhile local charities and causes. Amongst other environmental initiatives, Bakers & Larners recycles its packaging, and has reduced its carbon footprint by over 40% in recent years. Furthermore, the store has pioneered its promotion and support of farm diversiﬁcation. In 1982 the store became the ﬁrst retailer to stock local Pointens Dairy products, which emphasise high welfare standards and took a new route to market – from supplying wholesale

through the Milk Marketing Board to selling directly to Bakers & Larners. At the time, it was a genuinely innovative move. Since then, Bakers & Larners has developed many similar associations with almost 40 local producers within a 20-mile radius of Holt and now supplies fresh food and drink that ranges from Cromer crab and fresh meats to dairy products, fruit and vegetables, craft beers, and wines and spirits. Bakers & Larners has been proud to provide opportunities to many other local producers too, and was the ﬁrst commercial retailer to bring the highly regarded Mrs Temple’s brand of cheeses to market. The store has also stocked wines from Lee Dyer’s vineyard in Surlingham since 2011 – four years before his Winbirri Bacchus gained worldwide fame at the prestigious Decanter Wine Awards, scooping the accolade of the World’s Best Single Varietal White Wine in the under £15 category. In addition, the wine also

received the Platinum Best in Show title. In fact, Bakers & Larners’ relationship with Lee and his vineyard existed before the brand was even established as ‘Winbirri’ and has progressively seen significant growth in sales volume since that time. Bakers & Larners has also built a longstanding relationship with the Norfolk-based English Whisky Company since its early days, and the store stocks the full range of English Whisky chapters produced by the distillery. The store’s cellars are also bursting with rare bottles such as a Founders Solera Madeira Port dating from 1894 and bottles of quality Bordeaux from 1959 onwards, with many wines available in sizes from half-bottles up to impressive 15-litre Nebuchadnezzars (the equivalent of 20 standard wine bottles) along with hundreds of spirits and champagnes. In addition to locally-produced items, Bakers & Larners also works with many leading suppliers to provide its exclusive Bakers & Larners own brand ranges – everything from quality teas and coffees, to liqueurs, biscuits, handmade chocolates, pâté, preserves, conserves and much, much more. Whilst the Food Hall firmly remains the undisputed jewel in the store’s crown, it must be said there‘s a lot more to Bakers & Larners than food and drink. The store is also home to 15 departments across 13,000 square feet of retail space with many loyal, dedicated and long-serving staff. You can expect to find leading luxury and designer brands in all departments including Ladies and Men’s Fashions, a Home Furnishing Centre, a

multi-award winning Cookshop, a DIY and Garden Centre, and an Intersport department. There’s also the Number 10 restaurant, a fully-licensed restaurant complete with courtyard dining terrace. Here, all food is prepared freshly from scratch in-store daily using quality locally sourced ingredients wherever possible. When it comes to e-commerce, orders of many thousands of items from Bakers & Larners are shipped to all corners of the world to satisfy the demand generated via its website at www.bakersandlarners.co.uk. The store has become well known as an exceptional destination shopping experience with something new to discover around every corner, attracting daily visitors from across the eastern region and far beyond. Customers can look forward to regular store events and the provision of numerous store services. These services range from home delivery, to customer accounts, loyalty reward schemes, wedding gift lists, wedding suit hire, gift wrapping, wine glass hire, wine club membership, expert wine pairing, en primeur and cellar wine storage, wine tasting masterclasses, luxury food and drink hampers, cheese, wedding cakes, live cookery demonstrations, fitness gait analysis, lingerie fitting, paint colour matching and mixing, and soft furnishing measuring and fitting. And that’s just to name a few. An exceptional department store indeed. Bakers & Larners, 8-10 Market Place, Holt, Norfolk NR25 6BW Tel: 01263 712244 Web: www.bakersandlarners.co.uk

KLmagazine Special Food Edition

The perfect ingredients... for the perfect commercial kitchen

4 WAY GROUP can design & install a totally bespoke and top-end system that will help you make the most of your commercial kitchen. REFRIGERATION ELECTRICAL ENERGY MECHANICAL Recognised and accredited throughout the industry

For more details on our products and services, contact us for a FREE CONSULTATION

T: 01553 767878 W: www.4waygroup.co.uk E: sales@4waygroup.co.uk

Chef ’s Top Tip

e r o m t e g t ’ n a c u o Y “ al than this!” loc

d crab Ask for a dresse onger hm ﬁs ur from yo the u so it saves yo hassle!

Wells Crab Bisque with herb rouille INGREDIENTS (Serves 2-3) 750g wells crab 1 small onion 1 clove garlic 1 stick celery 1 carrot 2 bay leaves 1 sprig thyme 1 tbsp tomato puree Peel of 1 orange 1 shot brandy 150ml white wine 500ml ﬁsh stock Cup of rice 1 lemon

Herb Rouille 4 garlic cloves crushed 180ml olive oil 2 tbsp fresh white breadcrumbs 2 tbsp chopped parsley/coriander Juice ½ lemon Salt and pepper To serve 1 tbsp tomato (diced) 1 tbsp broad beans (cooked)

Recipe by 20

METHOD For the Crab Bisque 1 Remove the meat from the crab legs and set aside. 2 Roast the crab shells in hot oven for 8-10 minutes. 3 Chop onion, garlic and carrot roughly and brown in a large saucepan. 4 Add bay leaves and the roasted crab shells. 5 Deglaze roasting pan with white wine and add to saucepan. 6 Add tomato puree, orange peel and brandy. 7 Cook for 2 minutes then add ﬁsh stock and cook for a further 15 minutes. 8 Add a cup of rice and cook for 5 minutes. 9 Add juice of a lemon and adjust seasoning then strain.

For the Herb Rouille 1 Place the garlic and herbs in a food processor, blend and slowly add the olive oil until well combined. 2 Add breadcrumbs and season with lemon juice, salt and pepper. To serve 1 Heat the bisque, add the meat from the crab and warm through, add diced tomato and the broad beans. 2 Spoon into a bowl with the meat in the middle and sauce around the outside. 3 Garnish with parsnip crisps and herb rouille spread onto bread croutes.

Nikki Merchant (Head Chef ) e Crown Hotel KLmagazine Special Food Edition

e Crown Hotel WELLS-NEXT-THE-SEA

A FLAVOUR OF OUR RESTAURANT... In 2003, ‘Flying Kiwi’ celebrity chef Chris Coubrough took over this old coaching inn and developed it into a luxury hotel while retaining its original historic features. The 20 individually-decorated bedrooms are stunning, and we’re always looking for ways to improve the experience of guests and diners. We have plenty of atmospheric dining spaces such as the Chancery Room, but probably the most popular is the Gun and Library Room – it always has a great atmosphere. It’s bustling and lively, but it’s never overly noisy. Wells-next-the-Sea is a quaint, picturesque seaside town and we’re in one of its most beautiful spots. Although the building has been refurbished and expanded we still maintain a warm, welcoming ambience and a very homely feel.

A TASTE OF OUR MENU... As the hotel has developed, I believe the food has evolved with it. I’ve been Head Chef here for 15 years now and as Chris and I love to travel, we’re frequently bringing back diﬀerent tastes from the various countries we visit. I’d describe the menu as essentially British food, but with some surprising variations – recently we’ve experimented by

“e crowning glory on the Norfolk coastal dining scene...” using local ﬁsh with noodles in a lime leaf and chilli broth. It’s fabulous! We don’t like to make our food overly complicated though, as there’s a danger of losing the core ﬂavours. I’d say to look out for Chris’ Black Slate – an incredible sharing platter of marinated chicken wings, smoked chicken, marinated salmon belly, peanut salad, crab spring rolls and chargrilled chorizo. It’s supposed to be for two but it’s so tasty that people don’t usually share it!

KEEPING IT LOCAL... Chris has had a strong relationship with famous Wells butcher Arthur Howell for many years, and as they’re within walking distance we’ll often visit them to get some inspiration – and some of the best meat in the country. Of course, all our ﬁsh and seafood comes from the local coast; we are in a working ﬁshing port, after all! We also source our unusual micro-vegetables from Dereham-based Nurtured in Norfolk.

Nikki Merchant HEAD CHEF

Come in we’re

OPEN

During the week lunch is available from 12noon–2.30pm and dinner is served from 6.30–9.30pm. On Sundays, we serve food all day from 12noon-9pm.

e Crown Hotel, e Buttlands, Wells-next-the-Sea, Norfolk NR23 1EX Telephone: 01328 710209 Website: www.crownhotelnorfolk.co.uk KLmagazine Special Food Edition

“The per fect Friday night treat!”

Swordfish Supreme herb roasted new potatoes, wilted spinach, roasted cherry tomatoes with a mushroom, garlic and thyme sauce INGREDIENTS (Serves 1) 4 new potatoes 1 swordfish supreme ½ banana shallot 1 clove of garlic (peeled and finely chopped) Salt & pepper Small sprig of rosemary (finely chopped)

1 sprig thyme (ﬁnely chopped) 6 button mushrooms 6-8 cherry tomatoes (on the vine) 50ml white wine 250ml double cream Handful of spinach

METHOD

Chef ’s Top Tip

ordﬁsh can be Firm ﬁsh like sw ilarly to steak. sim treated very u may want to If you prefer, yo wever we ho , re cook it ra is perfect think medium e! cip re is th for

Recipe by 22

1 Cut the new potatoes into halves, slice the banana shallots and the garlic clove and season with salt, pepper and rosemary. Place into a metal tray. Put the tray in the oven for around 40mins on 200°C until the potatoes are cooked through and the shallots golden coloured. 2 On a metal tray, oil, salt and pepper the vine tomatoes and place in the oven for 10 minutes. 3 Pan fry the swordﬁsh on a medium heat for 6-10 mins depending on thickness. Turn the swordﬁsh over during cooking time.

4 While the swordfish is cooking, in a separate pan, add the button mushrooms, garlic, thyme and seasoning (salt and pepper). Once the mushrooms are cooked, add a splash of white wine and add the double cream. Simmer for 5 minutes to allow the sauce to thicken. 5 When everything else is just about ready, put the spinach in a high heat frying pan with olive oil and butter. Add seasoning followed by draining off any excess fluids before serving.

Daniel Wakefield (Head Chef ) Sands Restaurant KLmagazine Special Food Edition

Sands Restaurant WELLS-NEXT-THE-SEA

A FLAVOUR OF OUR RESTAURANT... Originally part of the granaries, this is one of the oldest buildings in Wells; it was a milkshake bar just after the war and it spent some time as a café, but when Chris Brown and I bought it some four years ago we ripped everything out, gave it a new lease of life and turned it into a contemporary seafood restaurant. There’s always a lively atmosphere here, and people really enjoy dining in our beach hut style booths; they can seat up to eight and bring a real sense of fun to the whole experience. There’s no doubt what dominates the restaurant, however; it’s the amazing panoramic views of the marshes and the quayside, and we ensure you can enjoy it from every table. We like to say it’s the best view in town, but to be honest I think it’s one of the best views in the whole of Norfolk.

A TASTE OF OUR MENU... Sands is a seafood restaurant that’s only ten yards from the quayside, so the local catch tends to dominate the menu – but don’t be surprised to find some more unusual fish to discover. Recently we’ve done some amazing things with swordfish and gurnard, which is a very odd-looking fish but tastes incredible. Sands isn’t all about lobsters and mussels though; we always have meat options on the menu, and we’re very good at

“Fantastic seafood with the best views in Norfolk...” creating inventive dishes for people on dairyfree, gluten-free and vegetarian diets. And please don’t overlook the desserts; I’ve lost count of the times people have said our sticky toﬀee pudding is the best they’ve ever tasted. It’s made to the Head Chef’s own secret recipe and he’s not giving it away; not even to me, and I’m his sister!

KEEPING IT LOCAL... Wells is still a working shellfish port, and Sands has an important role to play in supporting the local economy; whether that’s farmers, vegetable growers or butchers. With such an abundance of high quality seafood landing right outside our door it’s only natural we make the most of it and promote it – and when we look outside Norfolk for our more unusual fish, we look for ethical and sustainable sources. There’s nothing like genuinely fresh food – our salad leaves are picked in Blakeney every morning and you really can taste the difference.

Cara Green

OWNER & DIRECTOR

Come in we’re

OPEN

Seasonal opening hours. Please check website for more details

Sands Restaurant, 13 e Quay, Wells-next-the-Sea, Norfolk NR23 1AH Telephone: 01328 710534 Website: www.sandsrestaurant.co.uk KLmagazine Special Food Edition

t u o r t a e “S dinner is a nner!” wi

Chef ’s Top Tip

ire in kle Samph You can pic t, an d n it’s abu July when r fo t ea tr a as then use it e th ring garnish du we winter like do here.

Sea Trout

with anya potatoes, roast vegetables & pickled samphire INGREDIENTS

METHOD

(Serves 4) 4 trout steaks (about 150g pp) 1 lemon, cut in four for garnish A sprig of parsley or chives For the Pickles 100ml of vinegar 100g of sugar 100ml of boiling water Coriander seeds Cardamom Anise 100g Norfolk samphire For the Mushroom Paste 75g butter 1 large shallot or small onion 500g button mushrooms A pinch of thyme A pinch of rosemary Two crushed garlic cloves 250ml red wine For the Roast Vegetables 16 Anya (pink fir apple) potatoes 20 baby carrots 4 strands saffron 12 cooked chestnuts 1 head of chicory For the Panne Oysters 4 large oysters Seasoned flour 1 egg, beaten with a little milk Breadcrumbs

1 For the pickles, add the vinegar, sugar, boiling water, coriander seeds, cardamom and anise to a pan, bring to the boil and sieve. Trim the samphire, and steam for ﬁve minutes, then refresh in cold water. Put into a dish, and pour over the hot pickle liquor.

Recipe by 24

2 Roughly cut a shallot and start to soften in the butter, add the mushrooms, thyme, garlic and rosemary. Cook on a low heat until the mushrooms start to give up water, at this stage add the red wine and cook slowly until almost all the water has evaporated and then scrape the whole pan into a blender and run until it has all liquidised. Allow to cool. 3 Scrape clean the anya potatos, boil them for 28 minutes in salted water with three or four strands of saﬀron added to it, at the same time boil the baby carrots in a separate pot of salted water until tender then refresh both in cold water and reserve along with the chestnuts, and the chicory (cut the chicory into quarters and plunge it into the water with the carrots for the last ten seconds of their cooking time).

4 Heat a pan with a spoon of vegetable oil, pop in the potatoes, carrots, chicory and chestnuts. Add a pinch of salt and pepper, and stir the vegetables occasionally over a moderate heat until they start to brown. Transfer the whole pan into the oven, and roast for about ten minutes. While these roast, cook the trout and finish off the other garnishes. 5 Heat a second pan with a spoon of vegetable oil and a pinch of salt, put the trout steaks skin down into the pan and cook until the skin starts to peel up around the edges (about three minutes) turn over, cook briefly on the other side to colour, return to the skin side and then pop into the oven to finish for three or four minutes until cooked. These should finish along side the potatoes with a little attention to the timing. 6 To serve, finish your plates with a couple of splodges of the mushroom paste, then the roasted vegetables and chestnuts, then the trout, and then top off with the pickles, serve with a lemon wedge and add a sprinkle of fresh parsley or chives.

Richard Ellis (Head Chef ) Wells Crab House KLmagazine Special Food Edition

Wells Crab House WELLS-NEXT-THE-SEA

A FLAVOUR OF OUR RESTAURANT... Wells Crab House has had many guises over the years, and if you go back to the 1950s you’ll find it was the town’s first Co-op store. My wife Kelly and I are both huge seafood fans, and while we were both running a couple of hotels we always planned to open a place of our own one day – ideally a seafood restaurant. Naturally, when this opportunity came up a few years ago we didn’t have to think twice – being only 200 yards from the harbour it’s absolutely perfect. We completely refurbished the building and themed it to reflect its seaside setting, although it’s not too overstated; we prefer our food to be the main talking point. Kelly looks after the front of house (and everything else really) but I’m usually busy in the kitchen working wonders with the catch of the day!

A TASTE OF OUR MENU... Naturally, our large menu is predominantly seafood-based, but we do like to put our own little twist on things; if it’s on the menu, for example, make sure you try the dogﬁsh Thai curry – it’s outstanding. In the kitchen I’m helped by our chefs Richard Ellis and James Hughes, and together we create some wonderful dishes, especially with ﬁsh such as sea bass and lemon sole. People should always keep an eye on the specials board as that changes on a daily basis in line with what the boats bring in.

“Deliciously fresh seafood 200 yards from the harbour” Personally, I love making Lobster Thermidor as it has a real sense of drama, but for a true visual feast you really need to try one of our seafood sharing platters. They’re incredible to look at and they’re even better to taste. They’re the perfect way to discover why Norfolk’s ﬁsh and shellﬁsh is held in such high regard.

KEEPING IT LOCAL... At Wells Crab House we think in terms of food yards rather than food miles! From the restaurant’s front door you can actually see the boats of Billy Ward and Andy Frary, from whom we get our lobsters and crabs respectively. We don’t have to stray much further for anything else either; our oysters come from Richard Loose in Brancaster, and our salad leaves are grown in Blakeney. We always try to have meat-based and vegetarian dishes available to keep everyone happy, but even the indredients for those are sourced as locally as possible.

Scott Dougal

Come in we’re

OPEN

Tuesday to Saturday from 12noon2.30pm and 6-9pm, and from 12noon-3pm on Sundays.

OWNER

Wells Crab House, 38-40 Freeman Street, Wells-next-the-Sea, Norfolk NR23 1BA Telephone: 01328 710456 Website: www.wellscrabhouse.co.uk KLmagazine Special Food Edition

l a re 's e f li f o e n o is ch n “Bru n a t u o h it w t s a f k a re b pleasures, it’’s t n e lg u d in l, ca lo a ry T alarm clock! ” t ic d e n e B s g g E n take o

Chef ’s Top Tip

e’ to cook You don't ‘hav good food st complicated, ju edients gr in sh fre from e with bl ta served at a le op pe ial ec sp

Wells-next-the-sea Lobster Benedict INGREDIENTS

METHOD

(Serves 1) 1 free-range egg (poached) Cooked lobster tail & claw meat (warmed through with butter and tarragon) 1 English muﬃn Wilted spinach or crushed avocado

1 For the hollandaise sauce melt the butter in a small pan and then place into a small jug.

For the Hollandaise 2 free-range egg yolks 100g butter 1 tbsp lemon juice ½ tsp english mustard 2 tbsp white wine vinegar

Recipe by 26

2 Put the egg yolks into a bowl over a pan of simmering water. 3 Add the lemon juice and the mustard to the yolks and whisk well. 4 Gradually add small splashes of the butter into the bowl with the yolks, whisking well between each addition. Keep an ice cube available just in case you start to see the mixture split, if it

does drop the ice cube into the sauce and whisk - this 'can' save it. 5 Once all the butter has been added you should have a smooth, thickened sauce, loosen the mixture with some white wine vinegar if needed for a thinner consistency. 6 Build your muﬃn up with lobster meat, wilted spinach (or crushed avocado) and a poached egg and pour the hollandaise sauce over the top.

Jeremy Parke (Head Chef ) Season KLmagazine Special Food Edition

Season WELLS-NEXT-THE-SEA

A FLAVOUR OF OUR RESTAURANT... Season is in the perfect seaside location; the views from the dining room are quite incredible, and they’re even better when we open our bespoke bi-folding windows that overlook the quayside – it’s a continental feeling that brings the beautiful harbour view right up to your table. We’ve used colours to further complement our location; the restaurant has a very natural feel, with raw brick, exposed wood and copper metalwork. We want people to enjoy the environment just as much as the food – which is why we dim the lights at the same rate as the sun goes down.

A TASTE OF OUR MENU... Our menu is obviously dominated by seafood, but you’ll also ﬁnd a seasonal selection of locally-sourced meat options and an inventive range of vegetarian dishes. The venison from Holkham and the beef from the multi award-winning Swannington Farm taste fantastic, and we don’t like to mess around too much with them – the ﬂavours speak for themselves. My husband Jeremy heads up a team of three chefs and their approach is really refreshing; they cook for our customers rather than their egos. Yes, we use modern techniques and taste combinations, but our food is underpinned by honest and ‘classic’ cooking that works

“Specially licensed to buy fish directly off the boats...” with the seasons and appreciates sustainability. It’s diﬃcult to single out and recommend one dish, but our experience menu A Taste of the Sea & Land will give you a fabulous overview of just how good locally-sourced ingredients can be.

KEEPING IT LOCAL... We’ve taken a lot of time to create relationships with our local suppliers, and we’re really proud of our food sourcing methods. Actually, it would be difficult for us to be more local – don’t be surprised to see local fishermen such as Billy Ward walking from their boats and delivering their lobsters, mussels and crabs directly to the restaurant! We firmly believe that restaurants have a duty to support local growers and producers –after all, we wouldn’t be here without them! Few people appreciate just how tough fishing is as a job, and that’s why we donate £1 to the Fishermen’s Mission for every dish of wild sea bass we sell.

Rachael Parke MANAGER

Come in we’re

OPEN

Brunch, lunch, dinner afternoon coﬀees or cocktails Give us call to book or drop us an email!

Season, 12 e Quay, Wells-next-the-Sea, Norfolk NR23 1AH Telephone: 01328 807034 Website: www.seasoninwells.co.uk KLmagazine Special Food Edition

f f o t h g u a c y l h s e r “F l l e w d e e p S t a o b Simon’s caster!” at Bran

Simon Letzer’s Poached Lobster with our own smoked salmon, fennel jelly, cucumber juice, honey apple and nasturtium INGREDIENTS 1 tsp caster sugar Juice of ½ lemon Pinch of Maldon sea salt ¼ tsp Xanthan gum 2 apples (peeled & diced) 100ml light sugar stock (70% water 30% sugar) 40g norfolk honey

(Serves 2) 1.5-2lb lobster Smoked butter (optional) 200g smoked salmon 2 bulbs fennel (juiced then strained) 4 leaves of gelatin Juice of 1 lemon 1 whole cucumber (peeled)

METHOD For the Honey apple Bring the sugar stock to the boil, add the honey and leave to cool in the fridge. Whilst still warm add the apple. We then vac pac until compressed, if not leave overnight and strain the apple juice.

Chef ’s Top Tip

own salmon We smoke our ty shop or but good quali bought r ge ﬁshmon e! will work just ﬁn

Recipe by 28

For the Lobster Boil a deep pan of water and cook for 6-8 minutes then leave to cool naturally. Crack the tail and claws and remove the meat. When ready to serve, warm through meat with the butter.

on full power for 2-3 minutes. Decant into a squeezy bottle and refrigerate for a few hours. For the Fennel jelly Bring the juiced fennel up to the boil, add the soaked gelatin, whisk until melted. Place in a baking tray and refrigerate until set. Cut into cubes. Garnish with Nasturtiums or marsh herbs.

For the Cucumber juice Blitz the cucumber and strain through a muslin or jay cloth. Add the rest of the ingredients and blitz

Robert Taylor (Head Chef ) No.Twenty9 Bar & Restaurant KLmagazine Special Food Edition

No.Twenty9 Bar & Restaurant BURNHAM MARKET

A FLAVOUR OF OUR RESTAURANT... When you open a restaurant in the middle of Burnham Market in a grade II Georgian property dating back to the 18th century, you’ve got to make sure it lives up to expectations – and I think everyone will agree we’ve done that extraordinarily well. Thanks to the vision of local property developer Tim Roberts, we’ve turned what used to be a lifestyle and interiors shop into a unique dining experience – with a showstopping wood-fired open firepit, two private dining rooms, and no less than six kitchens. We’ve worked really hard to achieve a balance between the old and the new – so you’ll find original architectural details in addition to the latest technological innovations. It’s casual and it’s comfortable, but at the same time it’s very elegant. This is a unique location, and we’ve created a restaurant that’s perfectly suited to it.

A TASTE OF OUR MENU... Our head chef Robert Taylor once picked up a Butcher of the Year award, and I’ve never seen anyone so proﬁcient in making the most out of the ingredients in front of them – he’s incredibly talented. We’ve designed our menu to appeal to all tastes, but the sheer theatre of seeing your food cooked on an open ﬁre is priceless – if it’s available you really do need to try Robert’s rib-eye steak; it’s simply amazing. The menu is predominantly British, but don’t be surprised to come across some more exotic touches, such as the Pho-Vietnamese rice

“Ultra modern food with a real touch of theatre about it” noodle broth, which is delicious. We always have a wide range of ways to end your meal – from local cheeses to sticky toﬀee puddings – but to be honest you can’t leave without tasting our After Eight dessert – there’s a very good reason why it’s so popular!

KEEPING IT LOCAL... We try to source as much food as we can locally, because we think it’s important to give local people a chance to shine. It really does make a diﬀerence to the taste, and it’s important to support local farmers and growers – and people are becoming a lot more interested in where their food has come from. Most of our meat travels less than three miles from farm to kitchen, and our chips are made from British heritage varieties. I’d suggest you pay close attention to the the wine list too, as there are some Norfolk wines on there that can hold their heads up to the best in the world.

Phil Milner

DIRECTOR OF CUISINE

Come in we’re

OPEN

Open daily until 11:30pm (10:30pm on Sunday) Breakfast 8:30am-11am Food served 12noon-9pm

No.Twenty9 Bar & Restaurant, 29 Market Place, Burnham Market, Norfolk PE31 8HF Telephone: 01328 738498 Website: www.number-29.com KLmagazine Special Food Edition

Galton Blackiston Mortson Ha Morston ll

How to cook from a Michelin starred chef’s point of view... To date, only two restaurants in Norfolk have been awarded a coveted Michelin star, but as the two head chefs in question point out, there’s no great secret to producing outstanding dishes. We talk to Galton Blackiston and Kevin Mangeolles

he new Michelin Awards were announced on October 2nd last year, and the 17 new restaurants added to the list brought the UK’s total of restaurants oﬀering the very highest standards of cooking and service to a record 174. But although over 40% of them are based in the capital, Michelin-starred dining isn’t restricted to London – as two exceptional restaurants in Norfolk continue to demonstrate. At The Neptune in Hunstanton, Kevin Mangeolles was awarded his Michelin star in 2009, while further along the coast Galton Blackiston has held the

accolade at Morston Hall for the last 19 years. At the moment, these are Norfolk’s only Michelin-starred restaurants, but although both Kevin and Galton have continued to raise the proﬁle of the county’s culinary credentials, both chefs are keen to dispel the myth there’s something rather mystical and other-worldly about Michelin stars. The essential secret of truly great food, both agree, is simply treating your ingredients with love and respect. Getting a Michelin-starred chef’s perspective on cooking is a fascinating exercise – whether that’s on the most important ingredient in the kitchen,

what they like to cook for themselves, or simply the best way to make mashed potatoes. In fact, it’s so fascinating we thought this was the perfect opportunity to go ahead and ask them. Let’s start with the basics. Apart from the oven, what’s the single most important piece of equipment in your kitchen? Galton: That’s easy – you’ll get nowhere without a set of sharp knives. Kevin: I think I’d choose the ﬁrst piece of equipment I bought before we moved to The Neptune – a Pacojet for my ice creams. Essentially, it’s a machine that micro-purees deep-

KLmagazine Special Food Edition

then pass through a ﬁne sieve. And remember to check again for seasoning! Is there anything that either of you don’t enjoy cooking? Galton: Kidneys – but that’s probably because I’m not really that keen on them myself. Kevin: I’m quite lucky in that I enjoy cooking anything and everything, although I must admit I don’t like baked beans – it’s got something to do with the smell when you open the tin!

Kevin s e l l o e g n a M tune The Nep ton Hunstan

frozen foods into ultraﬁne textures without thawing. It's brilliant. It’s tempting to think there’s nothing too daunting for a Michelin-starred chef, but is there anything you find particularly challenging to cook? Galton: All cooking has an element of challenge, because you’re only ever as good as your last dinner. But game birds can be tricky, as drying the birds out by overcooking is so easily done. Kevin: I simply love cooking, so the answer would have to be no. Nothing’s too daunting as long as you’re prepared to concentrate and ensure every single thing is treated to the same level of care. How does a Michelin-starred chef tackle something as simple as scrambled eggs or mashed potatoes? Galton: Scrambled eggs aren’t actually as easy as you may think. Use quality

KLmagazine Special Food Edition

free range eggs and salted butter, don’t add milk, and cook the eggs slowly over a low heat. Season them at the end and remember they’ll carry on cooking after you take them off the heat. The quality of your mashed potatoes depends entirely on the amount of butter and milk you put in, and you must put them through a fine sieve after boiling or baking. Kevin: For scrambled eggs, I’d whisk eggs and whipping cream with a little butter and salt and cook them in a microwave. Check them frequently though – or you’ll end up with a frittata! For my mash, I use a waxy variety of potato as they have more flavour. Peel them and bring to the boil, refresh in cold water, add some salt, bring the water up to 68o and cook them until tender to fix the starch. Push the potatoes through a sieve, whisk in some butter and cream, and

Norfolk has some of the best seafood in the world, but what’s your absolute favourite? Galton: Wild sea bass takes a lot of beating. Having said that, I’d always say that Cromer crab is the best you’ll taste anywhere. It’s so much sweeter and more succulent than a Dorset crab – but then I am pretty biased! Kevin: It’s a very difficult choice, but it would have to be either mussels from John Brown or lobster from Simon Letzer – both of whom are in Brancaster. Considering we also have such a rich tradition of game, why do you think so few local restaurants seem to take advantage of it? Galton: This is one of my biggest bugbears. Not just Norfolk, but the whole country simply doesn’t eat enough game, which is a fabulous and very natural food. Perhaps that’s simply due to a lack of knowledge and ‘know how’ of how to cook it correctly, although it’s not particularly difficult. Kevin: I agree. You might have to put in a little more effort with game, but it’s well worth it. We love cooking with game at The Neptune when it’s in season, particularly hare, which is always a really popular dish. In your opinion, what’s the best cut of steak and the best way of cooking it? Galton: For me it’s got to be rib-eye. Seal it in a hot pan on both sides and then pop it in a hot oven for a few minutes depending on the thickness. And please remember to allow it to rest before serving. Kevin: I love all different cuts for all sorts of reasons, but if pushed I’ll admit that I personally love cooking with rump steak. The best way of cooking it

cooking should never be a surprise for you or your guests. Conversely, what’s the best piece of advice you've ever been given? Galton: To cook well you need the time to do it justice and you need to keep tasting it as you go along – palate is vital. Kevin: That’s so true. The best piece of advice on cooking anyone ever gave me is the one I now pass on to everyone else. Whatever you do, whatever you cook, taste it before you serve it!

Morston Hallstar Michelin 99 since 19

is very simple; treat it with respect and avoid overcooking it all costs. What ingredient could you simply not live without? Galton: I don’t even have to think about that one; Maldon sea salt and a good pepper mill. Kevin: I’d agree with Galton on that. Use it well and you’ll find that salt is a chef’s best friend. Apart from your own of course, what are your three favourite local restaurants? Galton: For dinner it would have to be The Neptune in Hunstanton, and for a takeaway I’d go to The Crawfish Inn at Thursford – their duck and pineapple curry is one of my favourites when I have a day off! A bit further afield, I really love the Maison Bleue in Bury St Edmunds. Kevin: I’m really lucky, because I’d always choose Morston Hall, which is open on Monday – when we’re closed! Dan and Holly at 20 North Street in Burnham Market are really talented, and Lewis and Aga King at The Old Bank in Snettisham are doing really amazing things with their food. Do you ever cook for yourself at home – and if so, what do you like to cook? Galton: I do cook when I’m not in the hotel’s kitchen, but I like to keep my food simple and uncomplicated. I love putting together something straightforward such as a steak and salad. Kevin: I nearly always cook for me and

my wife Jacki when we’re not at work, and most of all I enjoy preparing Asianstyle dishes for us. If you could pass on one piece of advice about preparing and cooking food, what would it be? Galton: Using high quality seasonal ingredients is of the utmost importance, and resist the temptation to overcomplicate your food. A simple meal cooked well is much better than a complicated meal cooked poorly. Kevin: Whatever you do, make sure you taste it before you serve it; your

What’s your idea of food hell? Galton: I can’t think of anything much worse than runny poached eggs. Actually I can – runny poached eggs sitting on devilled kidneys. Kevin: That’s easy. Food hell is anything that’s been overcooked!

MORSTON HALL Morston, Holt, Norfolk NR25 7AA 01263 74104 www.morstonhall.com THE NEPTUNE 85 Old Hunstanton Road, Hunstanton, Norfolk PE36 6HZ 01485 532122 www.theneptune.co.uk

e Neptune Michelin star since 2009

KLmagazine Special Food Edition

Your local NEFF specialists for over 40 years

FO R PEO P LE T HAT LOV E TO CO O K . .. At Bexwell Kitchens we’ve been NEFF specialists for 45 years, offering the very latest technologies

NEFF has to offer to all of our customers. As we’ve been credited as a NEFF MasterPartner® not only can our staff

offer a wealth of knowledge about their products but we can also provide exclusive NEFF promotions. In addition our

showroom features a selection of NEFF’s latest products, so you can come and see for yourself how they look and feel.

• A friendly family company • 55 years trading • 23 kitchen displays at our showroom in Downham Market • Full measuring and CAD design service • All kitchens supplied rigid • Full installation service available

Bexwell Kitchens

55 3-2018 196

s i h t e v o l e W “ for both dish plicity its sim nder ful and woste” ta Chef ’s Top Tip

e rd, plac mon cu le e ld th o r Fo ec er into ic tra the butt n ex a t e g water to ﬁnish. glossy

Lemon Meringue Pie INGREDIENTS

METHOD

(Makes 6) Sweetpaste Pastry: 110g plain ﬂour 75g butter diced 35g sugar ½ an egg whisked ½ lemon zest Lemon Curd: 120g lemon juice 125g sugar 210g egg 100g butter 1 leaf gelatine Italian Meringue: 225g egg whites 450g sugar 130g water White Chocolate Sorbet: 175g white chocolate 200ml stock syrup 550ml milk Oaty Crumb: 56g oats 35g plain ﬂour 50g sugar 2g salt 60g unsalted butter

For the Pastry Combine the flour, butter, sugar and zest and rub in between your fingertips until the mix resembles breadcrumbs. Add the egg and form one flat ball of dough, clingfilm and refrigerate for at least 30 minutes. Roll out the pastry on a floured surface until about 3mm thick, then using a ring cutter slightly larger than the moulds you are using cut out 6 discs. Line each mould with the pastry and then blind bake using some baking parchment and baking beans for 25 minutes at 160°C.

Recipe by 34

For the Lemon Curd Place the juice, eggs and sugar over a bainmarie in a round bottomed bowl. Whisk until cooked and a thick ribbon stage around 85°C. Remove from the heat and whisk in butter and gelatine, then pass and chill. For the Meringue Put the whites onto whisk on speed 1, and bring the water and sugar up to 121°C.

Increase the whisking speed and slowly pour in the hot syrup. Continue whisking until the mix cools. For the White Chocolate Sorbet Bring the milk and stock syrup to the boil and pour over the chocolate, stir until melted. Strain through a fine mesh sieve. Allow to chill in the fridge, then churn. For the Oaty Crumb Mix all the dry ingredients together in an oven proof dish, dice the butter and place on top. Bake at 165°C for 20 minutes, stirring every 5 minutes. To Serve Pipe the lemon curd into the tart case and smooth off the top with a knife. Then pipe the meringue on top of the curd and lick with a blowtorch or flash under a hot grill. Place a spoonful of the oat crumb on the plate. Then place the lemon meringue pie next to the crumb. Finally finish with a scoop of the white chocolate sorbet.

Eric Snaith (Owner) & Chris Mann (Head Chef ) Titchwell Manor KLmagazine Special Food Edition

Titchwell Manor TITCHWELL

A FLAVOUR OF OUR RESTAURANT... In some ways Titchwell Manor has always been part of my life. My parents bought it when I was only eight years old, so I’ve grown up in the hotel and kitchen, and after 15 years as Head Chef I gradually started taking control of the whole business. It’s been part of our family life for 30 years now, and we’ve deliberately carried that family feel through to all aspects of Titchwell Manor – from the rooms to the dining experience. It’s a beautiful Victorian manor house with stunning views over the Titchwell marshes, and although the interiors are quite modern they do acknowledge the history of the building and its superb coastal location.

A TASTE OF OUR MENU... I’m a great believer in putting quality first and have always wanted our kitchen to produce the very best we can. It’s difficult to categorise our food, but I’d describe it as a modern style of cooking; one that takes the finest ingredients and uses them in creative ways, surprising people with contrasting flavours and textures. As we’re a hotel we do need to offer traditional meals, but for a more adventurous experience ask to see our Conversation Menu – it’s a wonderful collection of some of our best and most inventive dishes. Head Chef Chris Mann has been with us for 10 years now, and I really enjoy working with him in developing new dishes. That’s why we don’t really have

“is is very creative food that’s always evolving...” signature dishes; because our food is constantly evolving. That’s the magic of being a chef! If you want my personal recommendation, choose any of our seafood or shellﬁsh based dishes. Working with the fruits of the local coast is something we’ve always done particularly well.

KEEPING IT LOCAL... The quality of the food should always come ﬁrst, and if you can get that locally then it’s a bonus. We’re really spoiled here in Norfolk; we have some of the best seafood in the world, and we’ve used the same local supplier since we started 30 years ago. I’m always impressed with how much Norfolk’s producers and growers keep improving; we use a locally-produced quail that’s the best you'll ﬁnd anywhere in the country. Closer to home, we take advantage of the hotel’s large herb garden, and we often forage on the marsh for ingredients such as wild and hedge garlic

Eric Snaith

Come in we’re

OPEN

Serving breakfast 8-11am, lunch 12-5pm and dinner 6-9.30pm. Afternoon teas are served 12-5pm, and Sunday roasts 12-3pm.

OWNER AND CHEF

Titchwell Manor, Titchwell, Near Brancaster, Norfolk PE31 8BB Telephone: 01485 472027 Website: www.titchwellmanor.com KLmagazine Special Food Edition

y l o h r u o e v “Gi a taste in flat fishummy dish” this y Chef ’s Top Tip

xantham access to If you have 2 a teaspoon to 1/ gum, add thicken it will help , e ré u p y the ss lo g a and create . re u xt te

Roasted Halibut

with turnip purée, wild mushrooms & cavolo nero INGREDIENTS

METHOD

(Serves 2) 2 halibut ﬁllets (skinless) 6 turnips 500g mixed wild mushrooms 1 head of cavolo nero 250g butter Milk

1 Firstly, peel 5 of the turnips, dice roughly, add to a pan & cover with milk and simmer gently for the purée. Once the turnips are soft, remove from the heat and strain the milk, adding the turnip to a food processor with half the butter (125g) and blitz until smooth. Add a splash of vinegar, and salt to season.

Pickle 100g white vinegar 70g sugar 1 star anise

2 Add the pickle ingredients to a pan, bring to the boil, and cool. Peel the ﬁnal turnip, and ﬁnely slice, pouring the pickle over allowing to cover. 3 The wild mushrooms need minimal attention so remove as little from the base as possible, and keep dry. 4 Get a small pan of water on to boil, and two frying pans warming. Whilst you wait, remove the base of the cavolo nero, and the stem, leaving the leaf in two parts.

Recipe by 36

5 In the first frying pan, cook the halibut. Once the pan is hot enough to sear, add the seasoned and oiled fish to the pan, allowing the fish to colour and crisp. 6 While this is cooking, drop the cavolo nero in the boiling water to blanch, and drop the mushrooms in the other frying pan, with a little oil and seasoning. Once the mushrooms are coloured, add a small amount of butter, and the drained cavolo nero and toss together. 7 The halibut should now be ready to flip, so add the remaining butter to the pan, allow to foam, and the fish should come away from the pan and be easy to turn, basting continuously in butter. 8 Drain the fish and start to plate up the purée goes on the bottom of the plate followed by the cavolo and mushrooms. Sit the fish gently on top, crispy side up, and garnish with a few slices of pickled turnip for acidity.

Dan Herbert (Head Chef ) Briarfields KLmagazine Special Food Edition

Briarfields TITCHWELL

A FLAVOUR OF OUR RESTAURANT... Briarﬁelds is a beautiful coastal hotel with fantastic views over the local salt marshes, and it’s often described as the best hotel on the North Norfolk coast. It’s diﬃcult to disagree with that – the rooms are beautiful, we’ve got RSPB Titchwell on one side and the Royal West Norfolk golf course on the other, and our food is outstanding. Our 80seater restaurant is perfect for either intimate dinners or large groups, and there’s nothing quite like enjoying a meal against the backdrop of a stunning sunset in the huge skies over the sea. We’ve become a really popular wedding venue over the last few years – there are few better places to tie the knot!

A TASTE OF OUR MENU... The Guardian once said our food was “so good the entire population of Norfolk should be queuing to get in,” which is a great compliment. I’d describe our food as ﬂavour-led; we like to take three or four ingredients and then give them some ﬂair. The worst thing you can do with high quality food is play around with it too much. A superb piece of beef is a perfect ingredient; you just show it some love and it works brilliantly. The same applies to vegetables;

“e entire population of Norfolk should be queuing to get in...” our butternut squash terrine with toasted hazelnuts and marinated feta sounds simple, but the combination of ﬂavours is really quite complex. Our kitchen doesn’t really need to have signature dishes; I’d happily recommend everything on the menu – because every dish is carefully thought out, carefully cooked at the right temperature, and carefully presented. That’s the very essence of a good meal.

KEEPING IT LOCAL... We don’t grow many limes and oranges in Norfolk, so sourcing ingredients will always be a balancing act – but the most important thing is that our food sources are sustainable and quality-led, and dictated by the seasons. We use local suppliers as much as possible, though; such as Cyril Southerland and his son Ben at Brancaster for local shellﬁsh. When available, the beef produced on the Sandringham estate is incredible too – so don't miss the chance to try that!

Dan Herbert HEAD CHEF

Come in we’re

OPEN

Hot food is served from 8am until 8.30pm midweek and until 9pm at weekends

Briarfields, Main Street, Titchwell, Hunstanton, Norfolk PE31 8BB Telephone: 01485 210742 Website: www.briarfieldshotelnorfolk.co.uk KLmagazine Special Food Edition

“Delicious aromatic f combined with delicate lavours seafood ”

Pan-roasted North Sea Cod with lightly spiced puy lentils, cauliflower & cumin purée, curry oil

INGREDIENTS

METHOD

(Serves 4) 4 x 6oz cod fillets (skin on) 300g puy lentils 2 carrots 2 celery sticks 1 onion 1 leek 3 garlic cloves (crushed) ½ parsley bunch ¼ tsp garam masala ¼ tsp chilli powder ¼ tsp cumin ¼ tsp ground coriander ½ bottle of red wine ¼ pint fish stock 1 cauliflower 50g butter ½ pint cream ½ pint milk 1 tsp cumin seeds (or ground) 6 tbsp Madras curry powder ½ pint sunflower oil (or corn oil)

1 Prepare the curry oil in advance – put curry powder in a saucepan with the oil and bring to the boil, cover to infuse for a minimum of 24 hours. Pour off the oil making sure no sediment from the bottom of the pan rises. Store in a jar, this will keep for several weeks. 2 Soak lentils overnight in water making sure the lentils are fully immersed as they will swell. 3 Finely dice the carrot, leek, onion and celery, sweat the vegetables in a pan with 1 tbsp of the oil, cook for about 3 minutes with no colour. 4 Put the lentils in a pan and add the red wine, fish stock, spices and garlic and cook until the lentils are al dente. 5 Add the vegetables to the lentils and season with salt and pepper. 6 Take all of the flesh from the cauliflower, using as little stalk as possible as it is bitter.

Recipe by 38

7 In a heavy sauce pan add the cumin seeds and dry-roast them for 1 minute. 8 Add the butter to the seeds with the cauliflower and cook for 4-5 minutes. 9 Add the cream and milk, bring to the boil and cook until the cauliflower is soft. 10 Blitz in a liquidiser until smooth and then pass through a sieve. 11 Heat a frying pan until hot and add 1tbsp of sunflower oil. 12 Put the fish in the oil, skin side down. 13 Then put the fish in a pre-heated oven 190°C for 5 minutes. 14 Once the cod is out of the oven add a large knob of butter and baste the fish until the butter is brown, take the fish from the pan and serve.

Shayne Wood (Head Chef ) e Chequers Inn KLmagazine Special Food Edition

e Chequers Inn THORNHAM

A FLAVOUR OF OUR RESTAURANT... The Chequers has been here since the 16th century, but it’s probably seen more changes over the last couple of years than it’s ever done. The bar and lounge areas have been totally revitalised, the bedrooms have been completely refurbished, and we’ve added some great touches such as the cedar wood pavilions in the garden – they’re really unusual and they make wonderful dining spaces. This is a pub that’s always full of charm, and it’s got a great atmosphere. It’s been a really enjoyable challenge building up the kitchen, and I’m now surrounded by a very talented team – which is reﬂected in an exciting and inventive menu.

A TASTE OF OUR MENU... I’m very passionate about creating special dishes that cater for all tastes, but that doesn’t mean we stick to the same old classics. I don’t want to mess about with the core ingredients, but I do like to experiment with new ﬂavours and textures. Dining out is an experience, and people deserve (and expect) to be served food they’re unlikely to have at home. Our kitchen is always coming up with new ideas and they always work well – people love discovering our haggis spring roll with a Vietnamese slaw. If I had to recommend a single dish, I’d suggest you try the local pan-roasted duck – we serve it

“My favourite supplier is undoubtedly the sea...” with horseradish creamed potatoes, roasted ceps and celeriac purée, and it’s drizzled in a vintage port and shallot sauce.

KEEPING IT LOCAL... My favourite supplier is undoubtedly the sea; in fact it’s what brought me to Norfolk from Devon in the first place! We’re always looking for new ingredients, and there’s so much incredible produce on our doorstep. The meat produced on the estates of Holkham and Houghton are fantastic, and I don’t think you’ll find better venison anywhere in the country. We’re currently in the process of creating our own herb garden, and everyone in the kitchen is really looking forward to using it. Being local isn’t just confined to the kitchen, though – we’ve sourced chairs from local antique shops, a lot of our gins and vodkas are produced in here in Norfolk, and even the crockery and teapots were made exclusively for us by a local potter.

Shayne Wood HEAD CHEF

Come in we’re

OPEN

We’re open seven days a week from 8-10am for breakfast and from 12noon to 9.30pm for lunch and dinner. The bar is open all day.

e Chequers Inn, High Street, ornham, Norfolk PE36 6LY Telephone: 01485 512229 Website: www.chequersinnthornham.com KLmagazine Special Food Edition

“The contrast of zingy carrot and rich game works so well in this dish”

Chef ’s Top Tip

rrots work The pickled ca pickled for e ar best if they - it really over 12 hours te that ea cr helps to . strong ﬂavour

INGREDIENTS (Serves 1) Dauphinoise potato 2 large potatoes 500g white pudding 1 pint double cream 1 onion 2 bulbs garlic 2 bay leaves Pickled baby carrots 3 baby carrots 500ml cider vinegar 50g sugar zest 1 orange 2 star anise 5 baby beetroot Salt baked celeriac 1 Celeriac Celery Salt Carrot purée 2 carrots Zest 1 orange 1 bay leaf yoitter. Carrot juice If Partridge 1 partridge 1 onion 1 garlic bulb 10 crushed junipers Goose fat 50ml port 200ml chicken stock Knob of butter Seasoning

Recipe by 40

Norfolk Partridge dauphinoise potato, pickled baby carrots, salt baked celeriac & carrot purée METHOD For the dauphinoise potato 1 Peel onions and garlic, place into pan with cream, white pudding, bay and bring to the boil. Let simmer, remove from the heat and leave to infuse. When ready remove bay and blend the remaining mixture until smooth. 2 Slice potatoes thinly. In a greased tray layer the potatoes pouring the cream mixture and seasoning until tray is 2/3 full. Cook at 180°C for 50/60 minutes. For the pickled carrots Bring pickle liquor to the boil, drop in carrots and beetroot, cook carrots for 4 minutes then remove, leaving beetroot to cook for a further 6 minutes, take oﬀ the heat and leave to pickle for at least 12 hours. For the salt baked celeriac Peel celeriac, lightly cover in oil, encase celeriac in celery salt and place in oven at 160°C for 1 hour, remove from oven and break oﬀ salt.

For the carrot purée Peel and cut carrots, place into pan with orange zest and bay, cover with carrot juice and simmer until carrots are cooked, remove bay leaf, strain carrots keeping the juice, place carrots into blender adding carrot juice until required texture. Season to taste. For the partridge 1 Remove the legs and place in a small foiled tray with onion, garlic and the junipers. Cover with goose fat and cook at 90°C until tender. 2 Remove the back bone from the partridge, leaving just the crown. For the sauce, make 200ml of chicken stock and add 50ml port, season. 3 To cook the partridge preheat the pan with oil, season the partridge crown with salt and place in pan sealing each side until golden brown. Add a knob of butter, this should take about 3 minutes each side. The partridge should be served slightly pink to stop the bird from drying out, when ready leave to rest before serving.

Stuart Wasey (Head Chef ) e Orange Tree KLmagazine Special Food Edition

e Orange Tree THORNHAM

A FLAVOUR OF OUR RESTAURANT... People often wonder why our pub is called The Orange Tree, and the truth is rather prosaic; the previous owners (who came from outside Norfolk) had named it after their favourite restaurant in another part of the country. I loved the fact it was based on a memorable dining experience, so that’s why it stayed. The building is very beautiful, and although we’ve developed it a lot over the years, it remains a village pub at heart – it just happens to be a very special one! We like to think The Orange Tree oﬀers a haven of tranquillity where everyone is welcome – even our canine customers. We’ve actually devised a menu for them, the most popular choice on it being the pig’s ears with gravy. I’m incredibly proud of what we’ve achieved at The Orange Tree and everyone’s played a part in us being voted Norfolk Dining Pub of the Year by The Good Pub Guide for the last six years.

A TASTE OF OUR MENU... Our menus are deliberately very broad and include everything from exceptional ‘pub grub’ food to our famous restaurant-style dishes, which are a lot more intricate and challenging. Our Head Chef Stuart Wasey manages an incredibly talented kitchen team

“Voted Norfolk’s best dining pub for six years running...” that consistently performs at a high level. One of his signature dishes is a rolled ﬁllet steak accompanied by a bone marrow dumpling, oxtail tea, truﬄed mushroom sponge and a gorgeous pea and walnut pesto. It looks like a work of art, and it tastes incredible. And our classic sharing dessert The Fairground never ceases to amaze; a contemporary take on all your seaside favourites in a visually stunning and entertaining way.

KEEPING IT LOCAL... Virtually all our ingredients are sourced from within Norfolk, although some of our meat does come from over the border in Wisbech. Our venison is produced on the Holkham estate and I don’t think you’ll ﬁnd better venison anywhere in the country. For us, that’s what counts the most – the quality of the ingredients has to come ﬁrst. We’re just fortunate to live in a county where the standard of produce is so high.

Mark Goode OWNER

Come in we’re

OPEN

We serve breakfast from 8.30-10am, with lunch and dinner served from 12noon-9.30pm Monday to Saturday, and from 12noon-9pm on Sundays

e Orange Tree, High Street, ornham, Norfolk PE36 6LY Telephone: 01485 512213 Website: www.theorangetreethornham.co.uk KLmagazine Special Food Edition

e v a h o t y k c u l o s “We’rele local produce incredibis on our doorstep” like th

Chef ’s Top Tip

shellﬁsh These delicious during d ye jo en can be ‘R’ an months with in them!

Brancaster Mussels

with white wine, smoked bacon and tarragon INGREDIENTS

METHOD

(Serves 4) 1kg mussels 500ml white wine 6 smoked bacon slices ¼ bunch of tarragon 200ml double cream

1 Clean all the mussels by removing beards and barnacles in cold water with a blunt knife. Any mussels that are open and won’t shut with a quick tap should be thrown away. Rinse the mussels and put to one side.

4 Take a heavy bottomed sauce pan and put on a high heat. When the pan is very hot add mussels, white wine, bacon and cream, then put the lid back on very quickly to keep as much heat as possible in the pan.

2 Grill the bacon and let it cool, then cut it into small slices (lardons).

5 After all the mussels have opened, this means they are ready and should not take longer than 3 mins. Spoon them into a large bowl and garnish with tarragon.

3 Chop tarragon gently to avoid bruising, make sure to remove all stalks ﬁrst.

Recipe by 42

e Lifeboat Inn kitchen KLmagazine Special Food Edition

The Lifeboat Inn THORNHAM

A FLAVOUR OF OUR RESTAURANT... Although I’ve only been here for a few years, The Lifeboat Inn has been here since the 16th century when it was an old smugglers’ inn. That local tradition is very important to us, and we have a genuine connection with the local area; for example, our 13 bedrooms are named after the crew of the original Hunstanton lifeboat. The inn is full of interesting artefacts and original features – from the open ﬂame recesses to the old photographs and there’s even a 200-yearold vine in the conservatory! We’re still very stylish, however, and take a modern approach to hospitality. I think one of the things we do best at the Lifeboat is make people feel at ease; we’ve got a lovely lounge that’s perfect for pre-dinner drinks, and an extension to the restaurant that can be closed oﬀ for people who want a little more privacy. It doesn’t matter when you visit, either – there’s always a great and very homely atmosphere here.

A TASTE OF OUR MENU... We’ve got a very talented team of eight people in the kitchen, and in addition to the traditional British food on the ‘Lifeboat Classics’ menu we always have a selection of more reﬁned options that are rather more elevated and sophisticated in style. You can enjoy everything from a homemade burger to a superbly-cooked

“e romance of smugglers and the charm of an olde worlde pub...” venison, but our Brancaster mussels are truly outstanding – they’re so popular we sometimes get through a ton of them a week! We also do a very good twist on a risotto with a fresh and vibrant pea purée, and our vegetarian and vegan options have been so well received we’re now featured on the Happy Cow mobile app – which is a great achievement and says a lot about the quality of our food.

KEEPING IT LOCAL... With everything that Norfolk has to offer from meat to fish and from vegetables to cheese I think it’s a travesty for any local restaurant to go further afield. You don’t have to go further, and virtually everything in our kitchen is sourced very locally – our marsh samphire is picked by local people and those famous mussels come from a third-generation fisherman. Keep an eye on our website for special events such as dinner evenings with local producers and growers and wine tasting.

James Green

Come in we’re

OPEN Breakfast 8am-10am

Lunch and dinner 12noon-9pm Bar is open all day every day!

GENERAL MANAGER

e Lifeboat Inn, Ship Lane, ornham, Norfolk PE36 6LT Telephone: 01485 512236 Website: www.lifeboatinnthornham.com KLmagazine Special Food Edition

ABOVE: Chef Connor J Lowrey’s artistic arrangement of goat’s cheese, apple, blackberry, baked beetroot and a touch of micro cress from Nurtured in Norfolk

The success of thinking big and growing small... Starting from a small greenhouse in a back garden, Nurtured in Norfolk is now helping talented chefs around the country turn plates of food into true works of art, with a range of micro-herbs, baby vegetable and edible flowers

ating out is a pleasure we all enjoy for many reasons; the occasion, the company, the venue, even simply for the sheer joy of eating out. But the food always takes pride of place; mostly how it tastes, but also how it looks. The way food is presented adds a special dimension to a meal, a dimension that’s growing in importance – and Dereham-based company Nurtured in Norfolk are true masters of how to make food look visually stunning, exceptionally tasty, and completely nutritious. From its origins in a humble 6’ x 10’ greenhouse in a back garden, Nurtured in Norfolk now supplies a range of wholesalers and Michelin star restaurants with a top-quality selection

of cut micro-cress, pea shoots, microherbs, edible ﬂowers and leaves, mint tips in various ﬂavours, and baby, micro and sea vegetables. It began with Allan Miller and Sue Drane, who both worked as full-time chefs for 20 years before becoming growers of micro cress – the transition from one profession to another being brought about by the need for a more consistently high quality product. They decided to grow cress themselves in their garden greenhouse, and began supplying the restaurant they worked in. “Our experience as chefs was hugely important in the development of Nurtured in Norfolk,” says Allan. “Having worked in professional kitchens for many years, we understood what chefs

wanted – in terms of consistency, appearance, quality and flavour.” Co-founders of the company Allan Miller, Sue Drane and Alex Drane saw a niche for new and interesting garnishes in the kitchen, and wanted to help chefs use them to add depth and flavour to the palate – rather than being simply a decoration. The company started on a refreshingly ethical footing. All their micro products would be grown on a natural soil base, benefiting from nutrients present throughout the growing stages (therefore extending the shelf life) and biological controls would be used throughout the process to keep the crops clean and pest free. The result – which received widespread acclaim from chefs both

KLmagazine Special Food Edition

“Nurtured in Norfolk has a vast and vibrant product range, and the quality and flavours are second to none. They’re always my ‘go-to’ supplier for herbs, micro ranges and flowers. Even better, the staff are always happy to help and get things to me at short notice without a complaint! The care the company takes in every step of the process is clearly visible in the fabulous products they consistently deliver...”

Thomas Leatherbarrow Executive Chef and Founder Pastry Development Ltd

within and outside Norfolk – was a crop of herbs such as coriander, lemon balm, baby mint, ruby frills mustard, fennel and garlic chives. What they lacked in size was more than compensated for by the incredibly deep flavour. To date, the company’s most popular varieties are red vein sorrel and basil, and its range of micro cress has now extended to over 70 different types. Rapidly (and literally) outgrowing the original greenhouse, Nurtured in Norfolk now operates from a four-acre nursery and grows over 280 different edibles – from familiar tastes such as broccoli, chervil and crimson radish to more exotic and unusual plants such as Peruvian marigold, purple shiso and green mizuna. For those new to the world of these miniature marvels, microgreens are the first sprouts of seeds, although they’re not all tiny – their length can reach as much as 10cm. More importantly, a recent study of 25 different types of microgreens found they can be a good source of vitamin K1, vitamin C and various types of carotenoids and vitamin E9 – which are also powerful antioxidants.

KLmagazine Special Food Edition

ABOVE: A beautiful crab dish by Roger Hickman (Head Chef and owner of Roger Hickman’s Restaurant in Norwich) using Nurtured in Norfolk’s nasturtium leaves, salicornia, bronze fennel, micro-fennel and cucumber ﬂowers

“Our broccoli micro-cress has up to 90% health antioxidants,” says Allan. “To put that into perspective, it equals the nutritional value of 50 broccoli heads!” Chefs aren’t only using Nurtured in Norfolk’s microgreens as a garnishes, but are now infusing the flavour of the leaves and flowers into everything from oils and gels to sorbets, and icecreams. Nurtured in Norfolk isn’t just about beautiful decorations to impress diners with visual flair – it’s about flavour, nutrition, and sustainable methods of production. And the story’s not finished yet. Work is currently taking place to

increase the capacity and redesign the home of Nurtured in Norfolk, which has involved dismantling the old greenhouse and installing a new fridge unit – its huge size in stark contrast to the tiny leaves of wonder the nursery is built on.

NURTURED IN NORFOLK Hillside Nursery, Toftwood, Dereham Norfolk NR19 1NP Tel: 01362 697181 Web: www.nurturedinnorfolk.co.uk E-mail: info@nurturedinnorfolk.co.uk

” ! t s e b s ’ it t a b m a l “English Chef ’s Top Tip Too many people rush to both prepare and carve the meat. Allo w the meat to come to room temper ature before cooking. Once it’s cooked, leave the lamb to stand. I would suggest 20 minutes.

Roast Rack of English Lamb with pea purée & mint croquettes INGREDIENTS

METHOD

(Serves 4) 4 x 3 bone racks of lamb 1 small white onion 100g garden peas 100ml vegetable stock Mint sauce 1 serving mash potato Panko bread crumbs Egg wash Scoop of ﬂour 1 pkt sugar snaps 150g pancetta lardons 1 pkt button mushrooms 250ml beef jus

1 Roast lamb off in a frying pan. Once coloured an even light brown, place in a pre-heated oven at 190°C for 10-12 minutes. Note, this is for medium rare. 2 Turn fryer on ready for croquettes. 3 While lamb is cooking, place a pan of boiling salted water on the heat ready for the green vegetables then prepare the mint croquettes. 4 Mix mint sauce with the mashed potato. 5 Place mixture in piping bag and pipe out croquettes. Leave to set in the fridge for 30 minutes. 6 Place the flour, egg wash and panko on separate trays. 7 Flour the croquettes then dip in the egg wash and then finish with the panko. Set the croquettes aside. 8 For the pea purée dice the onion and sauté for a couple of minutes to soften. Add the garden peas and cover with vegetable stock. Allow this to gently simmer for a good 5-8 minutes. Place in food processor and add seasoning.

Recipe by 46

Once the peas are puréed, pass them through a ﬁne sieve to remove pea pulp. Finish with a dash of cream. 9 Place the beef jus on the heat and gently warm through. Place a sauté pan on a heated oven ring and add a dash of oil. Then add the button mushrooms, pancetta lardons and silver skin onions. Cook over a medium heat until there is a good colour all round. 10 Put sugar snap and broad beans in the boiling salted water. Once they are cooked, add to your mushroom, onions and lardons. 11 Remove the lamb from the oven and allow to rest 10-15 minutes (cover with tin foil to keep warm). Start with the pea purée on the base of the plate. Drop the croquettes in the fryer until golden. Arrange the medley of veg on top of the purée. Cut the lamb into three cutlets and place on top. Arrange the croquettes around the lamb, ﬁnish with a drizzle of beef jus.

Gemma Arnold (Executive Chef ) ornham Deli KLmagazine Special Food Edition

ornham Deli THORNHAM

A FLAVOUR OF OUR RESTAURANT... Thornham Deli began as a small food counter and now it’s grown into a cool lifestyle destination with a laid-back, urban vibe. Current owners Janie Thompson and Jeanne Whittome have been here since 2014, and despite how the deli has grown they’ve always been committed to keeping the focus on the food. We all agree that what Thornham Deli does best is serve great food that celebrates Norfolk in a vibrant and buzzy atmosphere. We pride ourselves on offering a first-class service and know we’re part of something very special here. The deli is a true showcase of local produce, and in addition we now have a fabulous cafe and a lifestyle store where you’ll find everything from candles and cushions to unique tables and chairs crafted by a local carpenter. Customers can eat in the dining area or the conservatory, and when it’s warmer there’s nothing nicer than spending some time in our quiet garden – the comfortable sofas are hugely tempting!

A TASTE OF OUR MENU... I tend to rule the roost in the kitchen here, but I appreciate how important the team is to the success of the Deli and the amazing food that comes out of it. We take genuine pride in serving the best food and promoting the local area’s produce. Our menu is extensive and our breakfasts are especially popular – I’d challenge anyone to ﬁnd anything better than Simon Letzer’s

“Norfolk’s finest deli and cafe – and a lot more besides...” incredible kippers from Brancaster Staithe. You can also visit us for lunch for a healthy, superfood salad – or for something a bit more indulgent, choose the seafood linguine. I add a few exotic spices such as cumin and saffron, which really enhances the taste of the seafood. And don’t forget to wash it down with a crisp white from the Deli’s resident wine supplier Lyntons! We make a wide range of homemade cakes and treats to finish off your meal – I’m reliably told I make a mean raspberry cheesecake!

KEEPING IT LOCAL... I think it’s hugely important for Thornham Deli to support local producers, and we’ll source as many of our ingredients as close to the village as we can. In fact, our bread is baked just around the corner! We also oﬀer a wide range of craft beers which are produced by local brewers using Norfolkgrown barley.

Gemma Arnold

Come in we’re

OPEN

Thornham Deli is open seven days a week from 8am-5pm

EXECutivE CHEf

ornham Deli, High Street, ornham, Norfolk PE36 6LX Telephone: 01485 512194 Website: www.thornhamdeli.co.uk KLmagazine Special Food Edition

“A celebration t he N o r f o l k c o f on one plate!o”ast Chef ’s Top Tip ernative steam For a healthier alt d extra marsh ad d an the bream source of herbs for a great ins am vit al natur

Black Bream

crab mousse, salt n’ vinegar mash, gremolata,‘Seadog’ Brancaster mussels marinière & ornham marsh herbs INGREDIENTS (Serves 4) 4 black bream ﬁllets 1 cooked crab 6 king prawns 2 egg whites 75ml double cream 4 sprigs of tarragon Salt & pepper to season Salt n’ vinegar mash 500g mashing potatoes (peeled) 50ml chardonnay vinegar 75ml milk 75g butter (cubed) Maldon salt

Mussel Marinière 100ml double cream 24 mussels 4 shallots (peeled) 12ml white wine 4 garlic cloves (roughly chopped) Flat leaf parsley Few sprigs of fresh thyme Knob of butter Thornham Marsh herbs Sea Purslane Sea beets Stone crop (all washed)

Gremolata 1 lemon (zested & juiced) Bunch of ﬂat leaf parsley 6 cloves garlic (can be smoked)

Recipe by 48

METHOD For the Bream Make an incision by running a sharp knife along the flesh side (do not cut through the skin, fillet is skin down). Then cut under each side to make a pocket. For the Mousse In a mixer, blitz the king prawns and egg white, then slowly add the cream and tarragon and season. Pass the mousse through a fine sieve and then fold the crab meat into the mixture. Place in a piping bag, and use to stuff the bream pocket then fold the flesh back over. To cook pan-fry the bream (skin side down) for 2-3 minutes and flip over. Turn the heat down and cook for a further 3-4 minutes until cooked through.

Gremolata Blitz up the parsley in a processor, add the garlic, lemon zest and then the juice. Mussels Marinière Finely slice the shallots and sweat down in a thick bottom pan until transparent. Add the garlic and thyme and white wine then add the mussels. Put a lid on and cook until they just open and then add the cream, chopped parsley and a knob of butter. Serve immediately. Garnish with the marsh herbs.

For the Salt n’ vinegar mash Boil the potatoes in salted water for 20 minutes, then mash using a potato ricer. In a saucepan add the vinegar and Maldon salt, add the milk and reduce by half. Add the mashed potato and butter and keep stirring it and check if more seasoning is needed.

Phil Milner (Head Chef ) Shuck’s KLmagazine Special Food Edition

Shuck’s THORNHAM

A FLAVOUR OF OUR RESTAURANT... Norfolk is probably the last place you’d expect to find a Mongolian yurt, and while you might hear Shuck’s described as a ‘funky restaurant in a tent’ that still doesn’t really convey the experience of eating here. You’ll only find one other restaurant in the country like this, and it’s a setting you’re unlikely to forget – a canvas-covered open space that features a roaring log burner and antique sofas, and which can happily seat up to 90 people. We’ve got room for another 100 outside in the lovely setting of Drove Orchards, but the atmosphere in the yurt itself is fantastic. Recently, we’ve become well known as a popular music venue for new and upcoming acts – and were the first restaurant in the whole country to win the PRS Music Makeover award.

A TASTE OF OUR MENU... I’ve spent over 25 years as a chef, and if there’s one thing I’ve learned it’s that you shouldn’t mess around with food. Keep it fresh, keep it natural, and let the ingredients do the talking. That’s what we do (and we do it very well) at Shuck’s. We offer rustic, hearty food with a nod to ‘street food’, and it reflects my own passions for honest flavours and great tastes. You’ll find a lot of healthy food here, with a great range of vegan and gluten-free dishes – and although our Sunday Roast is spectacular, the vegetarian version is well worth a try. Make sure you try one of our curries; there’s a good reason why we can easily cook over 300 a week!

“is is a lot more than simply a restaurant in a yurt!” They’re all made from scratch, and if you want a recommendation, try the Nepalesestyle Ghurka Curry. We generally serve them mild, but if you like your curries hot, remember to ask for my Naga paste – but don’t ask for the recipe as that’s a secret! And we’re more than happy for you to bring your dogs with you – we’ve even developed a menu specially for them!

KEEPING IT LOCAL... With over 40 acres of orchards and allotments on our doorstep, it would be senseless not to take advantage of Drove Orchards – and it’s from here that we get everything from our sweetcorn and artichokes to our chillies and potatoes. The orchards produce over 160 diﬀerent apples and pears (in addition to some more unusual fruits) and we’ll use them as much as we can. We ensure all our meat is reared in Norfolk, and we’re quite keen on foraging for mushrooms and garnishes such as sea aster.

Phil Milner

Come in we’re

OPEN

Food served 10am-9pm: Monday to Friday 9.30am-9pm on Saturdays 9.30am-6pm on Sundays

OWNER & HEAD CHEF

Shuck’s, Drove Orchards, ornham Road, ornham, Norfolk PE36 6LS Telephone: 01485 525889 Website: www.shucksattheyurt.co.uk KLmagazine Special Food Edition

“One of our-fmisosht dishes” popular non

Gruyere and Spinach Arancini INGREDIENTS

METHOD

500g risotto rice 500g baby spinach 150g gruyere cheese – small diced 200g parmesan – grated 125g butter – diced 2 litre vegetable stock 50ml white wine Lemon juice Salt Olive oil Flour Eggs – whisked Dried breadcrumbs

1 Blanch the spinach in boiling water and refresh in ice cold water. Strain and squeeze some of the water out. Blitz this into a smooth loose purée.

Recipe by 50

2 In a pan, toast the risotto rice for a few minutes in just oil, then add the white wine. Once this has reduced, slowly add the vegetable stock and gently cook the risotto rice until a slight ﬁrm bite is left in the rice. 3 When the rice is ready, add the cubed butter, spinach purée and grated parmesan cheese. Check the seasoning and adjust with salt/lemon juice to your taste. Then add the gruyere.

4 Spread this mixture onto a ﬂat tray and cool. 5 Once cooled, weigh into 50g portions and roll into balls then chill in the fridge. 6 Once fully chilled, dust with ﬂour, dip into egg mix and cover with breadcrumbs. 7 Now you are ready to fry at 180°C in vegetable oil until golden.

Eric Snaith (Owner) Eric’s KLmagazine Special Food Edition

Eric’s THORNHAM

A FLAVOUR OF OUR RESTAURANT... I’d wanted to open a fish and chip restaurant on the North Norfolk coast for about 10 years as a contrast to what we do at Titchwell Manor, using our skills as chefs to take the nation’s favourite dish up a notch or two. I didn’t want to mess about with what we love about ‘fish and chips’ – I just wanted to concentrate on quality. When an old apple store in the middle of Drove Orchards became available, it was absolutely perfect. We kept the exposed concrete floor and spent a lot time on the interior design to make sure it was everything you’d expect from a traditional fish and chip restaurant but was also full of bright modern touches. It works really well; the restaurant seats 65, there’s plenty of parking and even a children’s play area. It’s a lot of fun, and that’s what fish and chips should be about.

A TASTE OF OUR MENU... When you visit a fish and chip restaurant, you’ll have a pretty good idea of what to expect, and that accounts for around 90% of the menu; although exactly what’s available is naturally dependent on what the boats bring in. We use real beer in our batter and the fish is fried in beef dripping, and the results are incredible – so good that Condé Nast Traveller recently judged us one of the top five seafood restaurants on the UK coast. You will find some surprises, though. We make a fabulous Japanese-style fish burger that tastes amazing, and one of our most popular non-fish dishes is a breadcrumbed spinach and Gruyere arancini. And because fish and chips is a fun experience, you’ll even find deep-fried Mars bars on the menu for

“One of the best seafood restaurants on the UK coast” people with very sweet teeth – although you could always try the Black Forest Cookie Sandwich instead!

KEEPING IT LOCAL... It would be pointless for a fish and chip restaurant on the Norfolk coast to look elsewhere for its fish, so we make the most of what the local fishermen bring in and will always take the opportunity to introduce new tastes whenever we can. The only fish we do have to look further afield for is the cod and haddock as they’re not caught off the Norfolk coast – but we make sure we get them from responsible suppliers. We’re always looking for ways of bringing more excitement to fish and chips, so we make some very special condiments of our own such as seafood sauce and a spicy BBQ sauce. One of the most popular is our superb black garlic mayonnaise – it tastes beautiful and it’s absolutely wonderful with chips.

Eric Snaith OWNER

Come in we’re

OPEN

Daily from 12noon to 9pm (booking advised on Fridays and Saturdays) Take-away service available

Eric’s, Drove Orchards, ornham Road, ornham, Norfolk PE36 6LS Telephone: 01485 472025 Website: www.ericsfishandchips.com KLmagazine Special Food Edition

“Olive oil works so well in

this cake”

Chef ’s Top Tip

sult, take the For the best re e pistachios th itz time to bl nice and ﬁne

Pistachio & Olive Oil Cake with raspberry ice cream

INGREDIENTS

METHOD

Cake 200g of pistachio nuts 3 eggs 200g sugar 125ml warm olive oil 100g melted butter 2 oranges juiced 2 lemons juiced 50g polenta 75g ﬂour 1tsp baking powder

For the Cake 1 Preheat the oven to 150°C/gas mark 2. 2 Add the eggs and sugar to a heatproof bowl and set over a pan of gently boiling water. Whisk vigorously until the mixture becomes light and frothy. 3 Slowly mix in the oil, butter, lemon juice and orange juice. 4 Blitz the polenta, pistachio nuts, ﬂour and baking powder into a ﬁne crumb, then gently fold into the egg mixture until a dropping consistency is achieved. 5 Add to a lined cake tin and bake in the oven for 25-30 minutes.

Ice cream 150ml double cream 100ml whole milk 90g egg yolks 100g caster sugar Jelly and gel 500ml raspberry purée 5g agar-agar

Recipe by 52

For the ice cream 1 In a medium bowl mix together the egg yolks and sugar.

2 In a separate pan mix together the milk and cream and bring to the boil. 3 Pour 1/3 of the milk and cream mixture over the egg mixture and mix well, then pour everything back into the pan and heat until it reaches 72°C 4 Pass through a sieve. 5 Add 250ml of raspberry purée and mix well, leave to cool before churning in an ice cream machine. For the jelly and gel 1 Bring the purée to the boil, add the agar and whisk, bring back to the boil then reduce the heat and simmer for 1 minute. 2 Pour into a tray and chill in the fridge for an hour. 3 Once cooled cut into shapes, blitz the trim to make a gel.

Tom Heﬀer (Head Chef ) Caley Hall Hotel KLmagazine Special Food Edition

Caley Hall Hotel O L D H U N S TA N T O N

A FLAVOUR OF OUR RESTAURANT... We’re situated in the beautifully peaceful village of Old Hunstanton, the original property dates back to 1648, and our AA rosette restaurant provides a relaxed dining experience in beautiful surroundings. I don’t think there’s anything more you could want! We’re proud to be a family-run business full of character and country charm, and have always oﬀered a home-from-home feel. Over the last few years we’ve completely refurbished our restaurant into a cosy and relaxed environment for a family gathering or a romantic meal by candlelight. One area of the restaurant, complete with wooden ﬂooring, is dog-friendly too, giving our guests the option to have their beloved pets join them for dinner and breakfast. In winter you can relax by the log burner in the comfortable lounge, and when the sun is shining you can enjoy al fresco dining on the patio. Our aim has always been to create a relaxed, friendly atmosphere while maintaining a service that’s second-tonone.

A TASTE OF OUR MENU... Head Chef Tom Heﬀer and his team do a marvellous job of combining a touch of the traditional Norfolk countryside with a modern twist, using the freshest seasonal ingredients and plenty of local ﬂavour. One

“A family-run business full of character and country charm...” dish that’s particularly worth looking out for is our pan-roasted duck breast, accompanied by savoy cabbage, grape gel, walnuts, celeriac terrine and red wine jus – if it’s on the menu, don’t miss it! The best way to ﬁnish oﬀ your meal is by treating yourself to our heavenly milk chocolate cheesecake combined with raspberry textures. Our afternoon tea is a really popular choice, and it tastes even better when you enjoy it in the warm, cosy lounge or while sitting outside on the sun terrace. If we had to pick one, our signature dish would be the pan-roasted venison loin, which is accompanied by Pomme Anna, pearl barley, celeriac, parsnip and red wine jus. It’s superb.

KEEPING IT LOCAL... All our food is local whenever and wherever possible. We get all our meat from the brilliant Cooks butchers in Wisbech, our ﬁsh comes from Coles and we source our fruit and veg from Barsby, both of whom are based in King’s Lynn.

Jo Jaimieson

Come in we’re

OPEN

Food is served daily from 8am-9pm Monday to Saturday, and on Sundays we serve a classic roast lunch between 12noon-2.30pm.

OWNER

Caley Hall Hotel, Old Hunstanton Road, Old Hunstanton, Norfolk PE36 6HH Telephone: 01485 533486 Website: www.caleyhallhotel.co.uk KLmagazine Special Food Edition

t e l l i f k r “The Pectoly tender!” i s pe r f

Chef ’s Top Tip

allow the Once cooked re slicing fo be st re to pork es to ut in m for 5-10 maintain the tenderness

Pan-fried fillet of Norfolk pork with bubble & squeak cabbage, smoked bacon, parmentier potatoes and sage sauce INGREDIENTS

METHOD

(Serves 2) 1 pork ﬁllet (tenderloin) 2 carrots 1 onion 100g smoked pancetta (cut into lardons) ½ small savoy cabbage 2 medium potatoes 2 sliced shallots Butter and oil to cook ½ ltr beef stock Sage

1 To begin, heat a thick bottomed pan and add a little oil and the pancetta and slowly fry oﬀ. Thinly slice the cabbage, carrot and onion and add to the pan. Mix well with the pancetta and cover with a lid to cook slowly.

4 Take the pan you sealed the pork in, bring it back up to a moderate heat and add a little butter. Slice the shallots and add to the pan also. Sweat them down until soft, add the beef stock and reduce to a glaze and infuse with sage.

2 Peel and dice the potatoes to 1cm and blanch in boiling salted water until tender, set aside on blotting paper to cool.

5 To ﬁnish, arrange the cabbage along with the potatoes on 2 plates, slice the pork and lay on top. Spoon over a little glaze and serve.

Recipe by 54

3 Clean the pork ﬁllet by removing any excess fat or sinew, season and seal oﬀ in a hot pan till brown on all sides. Lay in a small oiled roasting tray, add the potatoes and roast for 10-12 minutes on all sides.

Nick Parker (Head Chef ) e Lodge KLmagazine Special Food Edition

e Lodge O L D H U N S TA N T O N

A FLAVOUR OF OUR RESTAURANT... The Lodge is a family-run pub and successful 16-roomed hotel focused on providing outstanding customer service and great food for tourists and locals alike. The restaurant is candlelit in the evenings and has a discreet and intimate feel with a dark wood interior; in contrast to the open plan bar area, which is especially lively on the weekends when we show many sporting events. We’re incredibly family-orientated at The Lodge, and as we’re located on the scenic coast road, we really come into our element in the holiday season. Our garden room is a lovely place to eat in the warmer months, and our private garden with its children’s play area is always really popular. Our dining experience is cosy but bustling – and there are only a few restaurants along the coast that can produce as many dishes to a consistently good standard.

A TASTE OF OUR MENU... I’ve been head chef at The Lodge since April 2016, and I concentrate on creating classic dishes – there’s nothing fussy or pretentious about our menu. You’ll always find something that will leave you feeling satisfied and full of amazing food. The real classic on our menu is our prawn cocktail starter, it’s arranged in a champagne coupe and made with spiced tomato and avocado. Our seafood platter is a great, filling main

“Few restaurants along the coast can be this consistently good...” meal and is extremely popular. And the sharing platter of smoked salmon, fried whitebait, shell-on prawns, cod, lemon and tartare is another dish I’d recommend without a thought. We regularly have different sundaes on our dessert menu, the most recent being a chocolate Oreoflavoured delight. Our signature and most popular dish must be our burgers as we sell so many of them! We’ve experimented throughly with lots of different flavours, and now I think we’ve nailed it.

KEEPING IT LOCAL... Although we welcome many tourists in the summer, we’re still a local pub and try to get our food from local suppliers when possible. The vegetables we use come from Barsby in King’s Lynn, we get all our charcuterie from Walsingham Farm Shop at the Norfolk Lavender Fields in Heacham, and our mussels and oysters are from just down the road at Brancaster.

Nick Parker

Come in we’re

OPEN Food served all day (until 8pm on Sundays)

HEAD CHEF

e Lodge, Old Hunstanton Road, Old Hunstanton, Norfolk PE36 6HX Telephone: 01485 532896 Website: info@thelodgehunstanton.co.uk KLmagazine Special Food Edition

Sharing the secrets of Norfolk’s legendary spirit... In Fakenham, Patrick and Sarah Saunders have good cause to celebrate. ey’ve taken a scary local legend and turned it into a fearsomely impressive range of gins. Sylvia Steele goes on the tasty trail of Black Shuck

ating back well over 400 years the legend of the ghostly black dog known as Black Shuck is one of the oldest in East Anglia, and there are probably as many variations of it as there are varieties of gin. Whilst some recorded sightings claim that the spectral hound, with its huge red eyes, acts as a protector of lone women walking along the coastal paths at night, others ﬁrmly believe the legendary beast is a decidedly bad omen and a bringer of bad luck. However, that’s certainly not the case for one local family in Fakenham; Black Shuck has brought them extremely

KLmagazine Special Food Edition

good fortune indeed. The story of Black Shuck Gin began during the summer of 2011, when Patrick and Sarah Saunders together with their three children Leanne, Nicola and William shared the dream of starting their own business. Patrick and Sarah’s original objective was to have a family project that could also help supplement their pensions in the years to come – little knowing that six years later they’d be living the dream and working full-time on a hugely successful business. Cut to a ﬁnal bottling ABV of 43% with Norfolk bore water, Black Shuck Gin is strong yet smooth, traditional

and yet contemporary, complex yet balanced. Its local credentials go further than the name, however; two of the botanicals used in the distillation of Black Shuck Gin are Norfolk’s very own lavender and sea buckthorn. For people unfamiliar with the latter, sea buckthorn is a hardy tree-like shrub which grows naturally in sandy soil, and its stunning orange berries are renowned for their many health beneﬁts. Customers frequently compliment Patrick and Sarah on their strikingly stylish branding, in particular the Black Shuck logo – of which they’re justiﬁably proud as it was designed by their daughter Leanne.

ABOVE: Patrick and Sarah Saunders celebrate another addition to the Black Shuck family – their limited edition Black Shuck Blush gin

The couple have received several offers of financial support and advice over the years, often from complete strangers. In 2015, they even received a phone call from the BBC’s Dragons Den inviting them to apply to appear on the show. Whilst they’ve been very flattered by all the offers, the family are happy to have maintained complete control of the business. “Running a small family business is both rewarding and challenging, and we respect everyone who chooses to walk that path,” says Patrick. “There isn’t a week that goes by without at least one hurdle to overcome, but that makes the reward all the sweeter!” In 2016, after 18 months of recipe development and numerous tasting panels, Sarah and Patrick launched their limited edition Black Shuck Blush Gin. At 41% ABV, the variation is still premium strength and it’s delightfully fresh – the beautiful colour and the

enchanting taste has been created naturally through the infusion of other carefully-selected Norfolk ingredients. It’s best served chilled with your favourite tonic, but Sarah recommends adding a touch of Fever Tree’s Mediterranean tonic – which is perfect for revealing the beautiful ﬂavours Black Shuck Blush Gin has to oﬀer. Patrick and Sarah are very excited about the future; they’ve got various trials on the go at the moment and hope that at least one of them will make it onto the shelves later this year. One thing’s for sure – this will be one appearance of Black Shuck we’ll really look forward to seeing. For more information on Norfolk’s legendary spirit and to keep up with Partick and Sarah’s latest news and developments, please see the website at www.thenorfolksloecompany.com

KLmagazine Special Food Edition

T H E WAY A B U T C H E R I S S U P P O S E D T O B E

RS IN STO W

RFOLK

J.W. T N A E G R SA

A LOCAL, F AM

E CH

ED 1919 H S I L B A T S E

rgeant Tom) Sa iam ( l l i W t before state jus E w o at S t up in 1919 he set

S U P P LY I N G Q UA L I T Y F R O M O U R O W N A B AT T O I R , O U R O W N FA R M R E A R E D B E E F. L O C A L LY FA R M E D P O R K & L A M B . L O C A L L Y S O U R C E D P O U LT R Y F O R N E A R L Y 1 0 0 Y E A R S . FREE local deliveries are made on Tuesdays and Fridays to Downham Market and surrounding local villages (Call us or visit our website for more information)

Holly House, The Causeway, Stow Bridge PE34 3PP | 01366 382232

www.jwsargeant-butchers.co.uk

“Incredible combina tion

of flavours”

Chef ’s Top Tip

the cod Salt the skin of g, to draw before cookin re for a stu oi out m crispy skin

INGREDIENTS (Serves 2) 2 cod fillets 80g kale 10g butter Splash of lemon juice 4 sea beet Potato Dauphine 100g plain flour 2 eggs 50g water 50g butter 200g potatoes Salt Smoked powder Crispy Capers 10g lilliput capers Salt Yeasted Cauliflower Purée 1 cauliflower 5g fresh yeast 100ml milk 50g butter Salt Lemon juice Cauliflower Fondants 1 cauliflower 80g butter Raisin Purée 50g raisins 10g dark chocolate 10g brown sugar

Recipe by 60

Pan-fried Cod fillet yeasted cauliflower, smoked potato dauphine, crispy capers, raisin purée METHOD Yeasted Cauliflower Cut florets off the cauliflower and cut the stalks into small pieces, then fry in the vegetable oil. When they start to colour add the butter. When the cauliflower has browned, turn down the heat and remove any excess butter. Add the yeast and cook for 2-3 minutes, add milk and reduce. Let the mixture cool then blitz in a blender until smooth, season with salt and lemon. Potato Dauphine Peel and boil potatoes until soft, then drain, and put through the masher. Boil water then add flour and butter and cook out. In a mixer put 1 egg in at a time until mixed all together then add the mash mix with the salt and smoked powder and blitz one final time. Finally 'rouche' into deep fat oil in a pan at 180°C until golden. Make three rouche of the mix per portion.

Crispy Capers Drain and pat dry capers, reuse your hot oil to fry until crispy, drain on kitchen paper and season. Cauliflower Fondants Cut florets of cauliflower in half. Brown off the cauliflower in a frying pan, when coloured add butter and cook out the cauliflower and season. Raisin Purée In a pan cover the raisins with water and add dark brown sugar, bring to a boil. Simmer for 10 minutes, then place into a blender until smooth. Cod Heat a frying pan (with a little oil) and a small pan of water. Cook cod skin side down, when skin is crispy add butter and lemon, turn fish and cook through. Blanch kale in the water, then finish in the pan with the fish and season.

Dale Smith (Head Chef ) e Dabbling Duck KLmagazine Special Food Edition

e Dabbling Duck G R E AT M A S S I N G H A M

A FLAVOUR OF OUR RESTAURANT... Surrounded by beautiful countryside, set back from a quiet lane behind a large village green, The Dabbling Duck sits in one of the most perfect settings for a pub and restaurant. Its whitewashed walls and foliage around the door and windows is like putting a ‘welcome’ sign out – and the charming interior of three oak-beamed seating areas just oozes warmth. In 2013, my wife Sally and I joined forces with the two local farmers who’d saved the pub from redevelopment in 2006, and it has retained its role as a much-loved village pub ever since. We’re adamant you can’t run a successful pub without a great team both front of house and backstage – and we’re lucky enough to have a fantastic team.

A TASTE OF OUR MENU... We count ourselves fortunate to have the talented chef Dale Smith in the kitchen, and he’s added a whole new dimension to our traditional all-time favourites with some really inventive dishes you’ll ﬁnd on our specials board. He’s consistently creative, especially with regards to the dessert menu – which includes his unique ‘Malt Teaser’ with malt shortbread, malt parfait

“Fabulous food in a pub that almost disappeared...” and Horlicks hot chocolate. In the warmer months, our outside bar opens with the hugely successful ‘Dale’s Street Food’ – and our wood-ﬁred pizza oven is available on Friday and Saturday evenings. The balance we always strive to achieve is to blend a welcoming, convivial atmosphere with the contemporary expectation of good quality dining. That might be our quirky smoked ash goat’s cheese doughnuts with beetroot jam, candied beetroot and smoked sugar – or a well-balanced cod dish, a homemade curry, exceptional ﬁsh and chips or Dexter burgers.

KEEPING IT LOCAL... The produce used in our kitchens is locally sourced wherever possible and is often from our own land. The majority of our game comes from local shoots, and the amazing venison is from Houghton Hall estate. We’re particularly proud of using Dexter Beef on the menu as it comes from a smallholding in Great Massingham that supplies exclusively to the pub.

Mark & Sally Dobby

Come in we’re

OPEN

We're open seven days a week for breakfast from 8-10am and serve food from 12noon. Sunday lunches are available from 12noon to 8pm.

CO-OWNERS

e Dabbling Duck, 11 Abbey Road, Great Massingham, Norfolk PE32 2HN Telephone: 01485 520827 Website: www.thedabblingduck.co.uk KLmagazine Special Food Edition

” s e ch n lu e it r u o v a f y m f “One o

Brown Shrimp Sarnie INGREDIENTS (Serves 1-2) 100g Kings Lynn Brown Shrimp (cooked and dressed) 200g Smoked haddock (un-dyed) 200g Prawn meat (optional, check the oriental section of your supermarket or ask your ﬁshmonger) 1/2 pint of milk

2 eggs A spoonful of mayonaise 1/2 Lemon Fresh Dill Two slices of white bread Sea salt & black pepper To Garnish Sea purslane Quail egg Onion seeds

METHOD

Chef ’s Top Tip

e use Sea Purslan If you decide to ount am all sm a in aves blanche the le nds, for a few seco of boiling water . em th n fte so just enough to ste is far ta e th d ke oo Underc cooked too salty, over and the leaves become bitter.

Recipe by 62

1 Poach 200g of smoked haddock (not the dyed variety) in enough milk to cover. 2 Remove the haddock and keep the milk stock to one side. 3 Once the haddock is cool, add mayonnaise, dill, lemon juice and zest, salt, pepper and use a fork to mix into a rough pâté and keep. 4 Take the now cold milk and break two eggs into it, mix and season. 5 Soak the bread in the mixture and shallow fry for 2-3mins on each side until golden (just like French toast!).

6 Take your prawn meat and slather on one side each of the French toast then bake for 5 mins (If you can't ﬁnd prawn meat in your supermarket then either make your own or leave this step out, depending on time). 7 Once your French prawn toast is cooled oﬀ spread your haddock pâté generously, add as many King's Lynn brown shrimps as you can and close. 8 I serve with blanched sea purslane, a soft boiled quails egg and onion seeds but really this is an indulgent dish to enjoy however you fancy!

Shannon Durrant (Head Chef ) e Rose & Crown KLmagazine Special Food Edition

e Rose & Crown HARPLEY

A FLAVOUR OF OUR RESTAURANT... I had always wanted to run an authentic Norfolk pub, and when I was offered the opportunity to take over The Rose & Crown, I jumped at the chance. As a self-taught chef, I’d cooked here previously, so already knew many of the customers. The villagers have always given me a great deal of support, but we’re certinaly not one of those pubs where visitors can hear a pin drop as soon as they walk through the door! Wherever you come from, you’ll be sure of a very warm welcome. The pub itself has a lovely feel about it, with open fires and low ceilings. Being just off the main King’s Lynn to Fakenham road, it’s very accessible and also close to the coast. I employ around 11 local people depending on how busy we are and the time of year, and like to give local youngsters the opportunity to gain some employment. I see this as being a long term investment for me.

A TASTE OF OUR MENU... I try to keep our menu as interesting and varied as possible, and although it isn’t huge, it is changed daily to accommodate whatever’s in season. As they’re so poular, we’ll always have our homemade burgers

“Injecting youth and enthusiasm into a beautiful village pub...” and a fish dish on the menu, and at least one vegetarian choice. I like to talk to the customers and get feedback from them – I’m willing to cook anything if people ask! We offer curry- and steak-themed nights, and the Sunday Roast is always very popular. All the desserts are homemade, and I always love experimenting with differing flavours.

KEEPING IT LOCAL... The menu is always seasonal and local, and I’m regularly oﬀered locally-grown vegetables and supplies from gamekeepers in the area. Our venison comes from Houghton, our ice cream from Hunstanton and our bread from Holt – although I do make some of our breads and the burger buns. We also like to promote local beers and ales and always have a good selection available. There are several holiday homes in the village, and these visitors always want to eat locally-grown and produced food, so I try hard to match their expectations.

Shannon Durrant

Come in we’re

OPEN

Monday-Sunday from 12noon, Food is served until 9pm You can enjoy the bar until later

OWNER AND CHEF

e Rose & Crown, Nethergate Street, Harpley, King’s Lynn, Norfolk PE31 6TW Tel : 01485 521807 Website: www.roseandcrownharpley.co.uk /theroseandcrownharpley KLmagazine Special Food Edition

t a e r g “Aish for d ng & sprimmer” su

Chef ’s Top Tip

etroots are When all the be ater them in cold w cooked place le ab en to es ut for 30 min me the skins to co y. sil ea away

Beetroot & Goats Curd Salad INGREDIENTS

METHOD

(Serves 6) 1 litre of goat’s milk 1 tbsp rennet 1 tbsp lemon juice 1 bunch of golden baby beetroot 1 bunch of candied baby beetroot 4 large red beetroot 300ml white wine vinegar 200ml water 235g caster sugar 1 small handful juniper berries 1 bunch of spring onions, thinly sliced 150g fresh peas, podded

1 Heat the goats milk in a large pan until it reaches 32°C. Remove from the stove and stir in the rennet and lemon juice. Cool and then refrigerate for 2 ½ hours for the curd to set separating from the whey.

4 Pass the curd mixture through a sieve lined with muslin allowing the whey to drain away from the curd. This will take a little bit of time so leave the sieve and curd in the fridge to drain for approximately 1 hour.

2 Meanwhile thoroughly clean all the beetroots in cold water, rinse well. Steam the large red beets for 25 minutes or until cooked through and boil the baby beets for 14 minutes.

5 Place the drained curd into a bowl with a generous pinch of sea salt and cracked black pepper.

3 Quarter the baby beets and place into sterilised kilner jars. Run the large red beetroots through a mandolin to get thin even slices. Place the white wine vinegar, water, sugar and the juniper berries into a saucepan and bring to the boil. Once boiled remove from the heat and allow to cool for 20 minutes. Pour into the kilner jars completely covering the baby beetroots.

6 To construct the dish place eight thinly sliced beetroot circles onto each of 6 plates forming a circle. Next sit 6 pickled beetroot quarters on top of the slices - three of each colour. Use a tea spoon and delicately place 5 half teaspoons of curd on top of the red beetroot. Sprinkle over the fresh peas and spring onions to bring a bit of freshness to the dish. Garnish with pea shoots and red veined sorrel.

Recipe by Dan Freear (Head Chef ) Strattons Hotel 64

KLmagazine Special Food Edition

Strattons Hotel S WA F F H A M

A FLAVOUR OF OUR RESTAURANT... I’ve always enjoyed meeting people on their first visit to Strattons – they’re amazed to discover that tucked away down a quiet lane off the market place in Swaffham is a stunning 18th century villa that’s been turned into a wonderful boutique hotel, restaurant and deli. We have won many awards for both our accommodation, food and environmental policies over the years, but one of the most impressive was being judged the Best Small Hotel in the UK at the International Hotel Awards. Much of the credit goes to the fact that it is a business run by a family of artists, who’ve filled the hotel with eclectic furniture and quirky art – and always championed local food and drink. The restaurant itself is located in a semi-basement, and while it’s incredibly chic it’s also extremely relaxed.

A TASTE OF OUR MENU... I work closely with Head Chef Daniel Freear in developing our recipes, ensuring they look beautiful and taste exceptional. We’re a great team too, because while I love cooking desserts and patisserie (you’ll really need to try my Chocolate Jaﬀa Tart if it’s on the menu!). Daniel is supremely talented with savoury dishes. His real passion is creating ﬁsh-based dishes, and that would always be

“Eco-driven food in the UK’s best small hotel...” my top recommendation for an unforgettable main course. Look out for our monthly changing afternoon teas celebrating the seasons such as Valentine’s, Christmas, movie releases, fashion and current events. We also do a bank holiday brunch club and some special restaurant nights throughout the year.

KEEPING IT LOCAL... Outstanding food has always been vital to Strattons, and our menus reﬂect our strong connection to this rural location. This is an ethical and eco-driven restaurant with emphasis on seasonal availability, organic and sustainable production methods. All our meat is sourced from the Norfolk Brecks, and our vegetable suppliers are within walking distance. Strattons is a proud promoter of Norfolk cheeses, so don’t forget to ask what’s currently available. We also make everything on site enabling us to cater for special dietary needs!

Jules Hetherton

Come in we’re

OPEN

We serve food from 6.30pm, seven days a week and our famous afternoon teas are available from 12noon-4.30pm

ExECutivE CHEF

Strattons Hotel, 4 Ash Close, Swaﬀham, Norfolk PE37 7NH Telephone: 01760 723845 Website: www.strattonshotel.com KLmagazine Special Food Edition

y m a e r c h t i w d e v r e s e s h t u o e i s c i r l u e o c “D , greens and of y” mash sumptuous grav

Chef ’s Top Tip

ll of ﬂavour The gravy is fu just a little so h, ric ry and ve e top of th er poured ov should lly be rk po e th te ua eq be ad

Slow Roasted Belly of Pork with white wine & garlic

INGREDIENTS

METHOD

(Serves 6) 1kg belly of pork Bulb of garlic Fresh thyme 300ml white wine Olive oil Salt & pepper

1 Score the top of the pork into 3cm squares. Season with salt and pepper and olive oil on both sides. 2 In the bottom of a roasting tray lay 6 cloves of squashed garlic cloves and a bed of fresh cut thyme. Lay the belly of pork on the thyme and add 200ml of white wine. 3 Cover with foil and cook at 180°C/Gas mark 4 for 2 hours. 4 Remove from cooker and allow to cool. 5 Place pork belly into a casserole dish and put another dish on top to compress the meat and weigh it down with some tins. Put in the fridge (compressed) for 6 hours.

Recipe by 66

6 While the pork is cooling, add another 100ml of white wine to the original roasting tray and put on the hob. Loosen up the contents of the tray and continue stirring. 7 Reduce and pour through a sieve into a jug to make a really ﬂavoursome gravy and set aside for later. 8 Remove belly from the fridge and cut into portions. 9 To cook simply put the pork onto a tray and place into the oven at 200°C/Gas mark 6 for 10 minutes or until it makes a crispy crackling.

Graeme Taylor (Head Chef ) e King’s Arms KLmagazine Special Food Edition

e King’s Arms S WA F F H A M

A FLAVOUR OF OUR RESTAURANT... We’ve been running the King’s Arms for just over four years now, and we like to think of it as a ‘foodie’ pub. My partner Graeme Taylor is the chef (though he started as the the builder!) and between us we feel our hard work really paid off – we were especially proud to be presented with the Norfolk Hero Food and Drink Award at the Aylsham Agricultural Show in 2015. We’ve retained the history of this beautiful building, which was a 17th century coaching inn, but we’ve added some amazing contemporary touches. There are several separate areas in the inn, and all offer something different. The main bar features original beams and cosy open fires, whereas the Blue Room is a more intimate area, ideal for private functions or parties. Our fabulous cocktail bar is open at the weekend and the conservatory has been named by locals as the Bombay Lounge, as there are cosy Bombay Sapphire gin throws to snuggle under on cold winter days!

A TASTE OF OUR MENU... Generally our food is classic high-quality pub grub. Our beer-battered ﬁsh is really popular, as is the fantastic sausage and

“A 17th century coaching inn with a 21st century cocktail bar...” mash – and there are plenty of vegetarian options and innovative specials every day. One of Graeme’s favourites, which he created recently is our Jack Daniel’s infused burger – it’s superb. Try to visit us on a Sunday and discover why our roast dinners are gaining such a strong reputation.

KEEPING IT LOCAL... We try to buy as much locally-sourced food as possible. We have a brilliant market in Swaﬀham where we buy a lot of our fresh vegetables, and our meat comes from Impsons, who are also based in the town. Our ﬁsh comes from Coles of King’s Lynn, and we use a local baker for our breads. All desserts and sauces are homemade in our kitchen, and we always ensure gluten-free food is available. Our great wine selection comes from Peter Graham Wines in Wymondham, and we also stock a wide selection of gins produced in Norfolk, and the locally-bottled Wild Knight vodka.

Claire Evans OWNER

Come in we’re

OPEN

Tuesday and Wednesday from 6-11pm. Thursday to Saturday from 12noon-11pm, and from 12noon-4 pm on Sunday.

e King’s Arms, 21 Market Place, Swaﬀham, Norfolk PE37 7LA Telephone: 01760 723244 Website: www.kingsarmscoachinginn.co.uk KLmagazine Special Food Edition

Chef ’s Top Tip

“Totally meat-free!”

e some hot sauc Spicy it up with e uc sa Q BB or change the or Hoisin to Sweet Chilli Flavour nt for a diﬀere

BBQ Seitan Ribz with potato wedges INGREDIENTS

METHOD

(Serves 2) 2 large red potatoes (approx 250g each) 140g wheat gluten 2 tbsp nutritional yeast ﬂakes 1 tbsp smoked paprika 1 tsp garlic granules 1 tbsp onion granules Pinch of black pepper 1 tsp worcester sauce (vegan) 1 tbsp soya sauce 1.5 tsp vegan vegetable bouillon/broth 300ml water 4 tbsp bbq sauce 2 tbsp tomato ketchup Vegetable oil for frying

1 Preheat oven at 180°C and fryer to 190°C. 2 Scrub clean the potatoes, pierce with a fork and bake on a baking tray for 45 minutes to an hour until just soft to the touch. Allow to cool. 3 In a medium size bowl mix the wheat gluten, yeast ﬂakes, paprika, black pepper, garlic and onion granules and set aside. 4 In a smaller bowl mix the water, bouillon, Worcester and soya sauce, mix the wet ingredients in to the wheat gluten mix, knead with your hand for a few minutes until it comes together and starts to become stretchy. 5 Flatten the mix on a baking sheet and stretch out to approx. 30x15cm.

Recipe by 68

6 Bake in the oven for 20 minutes. 7 Mix the BBQ and tomato sauce together. 8 Remove the ribz from the oven and spoon half of the sauce over them, return to the oven and cook for a further 5 minutes. 9 Cut the potatoes into wedges length ways and fry for 3-5 minutes until golden and crisp, remove and drain. 10 Remove the ribz from the oven cut in half narrow length them into approx. 10 ribz. 11 Divide between two plates and serve with the remaining sauce and fresh salad.

Emma Gibson (Catering Manager) Green Britain Centre KLmagazine Special Food Edition

Green Britain Centre S WA F F H A M

A FLAVOUR OF OUR RESTAURANT... The Green Britain Centre was founded by Dale Vincent OBE, who launched the first green electricity company in the world just over 20 years ago. We’re an environmental education charity, with the vision of a world in which we all live far more sustainably – and our café has a huge part to play in that. Food, transport and energy accounts for around 80% of your carbon footprint, and most people are unware of the massive impact meat production has on the environment. That’s one of the reasons the café went fully and totally vegan last year. I have to admit the idea of offering an entirely plant-based menu was a bit daunting at first, but it’s been a huge success and we’re very proud of what we’re achieving. This isn’t a crusade, though – we’re just showing people there‘s another way to enjoy food.

A TASTE OF OUR MENU... Our Catering Manager Emma Gibson and her kitchen staﬀ are highly principled, and their food has a lot of integrity; based on a healthy approach to proteins, calories and vitamins. That may not sound very exciting, but our food is quite amazing. Whether you choose a sandwich or tuck into one of our heartier meals, you’ll be entering a whole new world of tastes and ﬂavours. And our cakes are stunning; it’s incredible what you can do without eggs and butter! I’d recommend you try our Beetroot Curry, which sounds a bit

“Totally vegan food that can help save the world...” odd but is absolutely delicious. All our ales, beers and wines are vegan-approved too, and we’ve started bringing ingredients such as seitan to Norfolk; it’s a wheat-based food that’s suprisingly similar to the look and texture of meat when cooked. Take our Rack of Ribz, for example; in addition to tasting delicious it’s perfectly natural, it’s packed with protein and it’s totally vegan.

KEEPING IT LOCAL... As an ethically-oriented café, our procurement policy is very strict. In fact, it’s ultra-local. We work with many local and sustainable start-up businesses for a whole range of ingredients, and we have a great relationship with Swaﬀham’s ESCAPE Community Gardening Project. We also have four acres of organic gardens and orchards on site, which produces a superb selection of fruit and vegetables. Our food is completely and delibrately seasonal – you won’t ﬁnd asparagus on the menu in September here!

Paul Woodmin

Come in we’re

OPEN

Monday-Friday 9am-4pm Saturday 10am-4pm Sundays (in August) 10am-4pm

HEAD OF CENTRE

e Green Britain Centre, Turbine Way, Swaﬀham, Norfolk PE37 7HT Telephone: 01760 726100 Website: www.greenbritaincentre.co.uk KLmagazine Special Food Edition

RAPESEED OIL: A quick fact ﬁle fat of most It contains the lowest saturated that of olive oil! half commonly used oil – less than e Omega 3 than It also has around ten times mor olive oil E and is high in It’s a very good source of Vitamin monounsaturated fats s and is both It contains no artiﬁcial preservative free GM trans-fat and including It’s suitable for a variety of diets, ee y-fr dair and , free envegetarian, glut

Healthy reasons why the oil to choose is Mr Hugh’s For the first time in decades, sales of olive oil in the UK are falling and it’s largely because health-conscious people are looking for local-grown alternatives. We visit Mr Hugh’s at Fincham to discover what makes rapeseed oil so special...

he home of Mr Hugh’s is Hall Farm, Fincham, which is a traditional farm covering some 4,000 acres growing the crops typical of the local area. Here, Hugh Mason – the natural origin of the Mr Hugh’s brand name – is dedicated to producing a range of high-quality cold pressed rapeseed oils that oﬀer health beneﬁts to the customer, the environment, and for society – both

locally and further afield. Today, consumers have a blistering range of foods on offer, but it’s commonly accepted and generally agreed that ‘home-cooked’ food is a much healthier option than preprepared and packaged options. Living in the beautiful area that we do, we have some of the widest choices of ingredients anywhere in the country from vegetables to fish and seafood to meat. And to bring all these ingredients

together, an oil of some sort is needed. And while you may be tempted to reach for your usual choice, it’s worth noting that Mr Hugh’s rapeseed oils contain half the saturates of olive oil and ten times the Omega 3 – meaning his range of salad dressings gives a much healthier and lighter option to the traditional French and Italian oﬀerings. Because of the Omega 9 properties, Mr Hugh’s oil can be heated to some

KLmagazine Special Food Edition

60oC higher than olive oil. The good news for lovers of chips is that this results in crispier food which has absorbed less oil whilst cooking. A growing area of Hugh’s business is his infused range of oil for cakes, which replaces butter on a one-for-one ratio. It contains 80% less saturated fat than butter, but used in the same way as butter it results in a cake that’s healthier and lasts longer. And addressing our enduring love for curries, Mr Hugh’s even oﬀers a replacement for ghee through use of

KLmagazine Special Food Edition

the newly launched ‘World Tour’ range. Finally, for those counting calories as part of a caloriecontrolled diet, Mr Hugh’s can be bought as a spray version – which competes directly with other ‘one-cal’ products. These are healthy products for the customer, but they’re also healthier for the environment in which we live. Hugh’s family have lived and worked in the area for some 300 years – and the farm is given every bit as much attention and care as the oils which it produces. Currently work is concentrating on addressing concerns about the impact of climate change – which aﬀects all of us and is likely to increase in the future. This includes maintaining very low ‘food miles’ for the consumer; in fact, a mere 23 yards from farm to factory – although it’s a store rather than a factory! Mr Hugh’s oils also have environmental credentials when it comes to packaging; the oils are only available in glass bottles, which can be recycled – unlike plastic. Bees are more than welcome to join the enterprise too; at the moment, there are around 120 hives based on the farm. As you can imagine, it can be a bit buzzy when the farm is ﬂowering! An exciting new

initiative is being launched in the summer, but Mr Hugh’s is keeping that a secret for the time being. Health comes in many different shapes and guises, and Mr Hugh’s range of oils certainly offers a healthier option than the more familiar alternatives. Hugh Mason firmly believes that education forms part of this, and the farm does this directly by encouraging visits to the farm and factory. School visits, meetings with local interest groups such as WI and sports clubs, food shows, competitions and the company website – all play a part in educating people about the healthier choice of Mr Hugh’s. The company even has its own charity – Moth in a China Shop –which provides sport and nutritional awareness in areas where these issues are still not fully appreciated. The charity also helps provide specialised equipment to aid children and young adults into sports. The business has also supported local charity The Norfolk Hospice as well as several further afield including the Papworth Trust and Addenbrookes Charitable Trust – and has also supported fundraising events such as a recent Breast Cancer Appeal. As Mr Hugh’s continues to prove, you don’t have to travel very far to eat healthily and well – it’s available on your doorstep. Mr Hugh’s is a local business, but it’s a lot more than just an oil! Mr Hugh’s oils are available in Tesco, Asda and independent retailers nationwide. For more details, see www.mrhughs.co.uk. For details on the company’s charity, see www.mothinachinashop.co.uk

t c e f r e p “ The ckling! ” Cra Chef ’s Top Tip When cooking po rk belly, moisture is our enemy, to ac hieve a crispy crackle ensure the skin is as dry as possible, a liberal rubbing in of salt will help here.

Slow Braised Belly of Pork spinach mash & pan juices

INGREDIENTS

METHOD

(Serves 4) 700g pork belly (with skin scored in a diamond formation) 3 large banana shallots 1 large carrot 1 large parsnip 6-8 black peppercorns 1 tbsp wholegrain mustard Sea salt 500/750ml chicken stock (depending on the size of your tray) For the mash 6 large potatoes 100g butter 200g fresh spinach Salt & pepper For the sauce Pan juices Cornﬂour to thicken if required ½ bag of ice cubes

We normally do this over a 2 day period so be prepared to start the day before! 1 Begin by pouring a generous kettle of boiling water over the skin, mop the excess water away and allow to dry for an hour. Rub sea salt into the skin, place on a tray, cover with a cloth and leave in the fridge overnight. 2 Remove pork from the fridge and allow to come up to room temperature. Preheat the oven to 220°C. 3 Peel the carrot, parsnip and shallots, roughly chop, place in a roasting tray and slightly cook in the oven until they just start to colour. 4 Remove from the oven, add the peppercorns, sprinkling of sea salt and wholegrain mustard, and lay the pork belly over the top. 5 Place in the hot oven until the skin starts to crackle and blister, check every 15 minutes. Move the tray around to ensure an even crackle, once you are

Recipe by 72

happy with it turn the oven down to 140°C and slow cook for 2-3 hours. Check after 2 hours and if cooked, take it out to rest. Drain off excess fat then strain the liquor through a fine strainer into a pan and boil to reduce. Check the seasoning and if required thicken slightly with cornflour until you achieve your desired consistency. 6 For the spinach, prepare a bowl of ice water, wash the leaves and blanch in rapid boiling water for 2 minutes then transfer to ice water (to retain colour). When chilled, pat dry and blitz until fine with a stick blender. 7 Boil the potatoes until soft, drain so they are really dry, add salt, pepper and butter and mash until creamy. Blend with the spinach until evenly divided. 8 To serve cut the pork into equal squares, pour over some of the liquor and dress with a quenelle of spinach mash.

David Whitehair (Head Chef ) e Windmill Inn KLmagazine Special Food Edition

e Windmill Inn NECTON

A FLAVOUR OF OUR RESTAURANT... It was originally three cottages adjacent to a working mill (only half of which remains to date) but it’s been a pub for well over 100 years. As a chef living in the village, I was approached by the landlord around 17 years ago when he wanted my help in expanding the pub’s food oﬀering - and within a year the pub had a newly-built restaurant. I didn’t return to the pub until my wife Mandy and I saw it was available a few years ago; we knew what potential it had, and it was a great opportunity. This is a family-run business in the true sense of the word; my son works with me in the kitchen, my wife and daughter look after the restaurant, my son-in-law and daughter-in-law run the bar alongside another one of my daughters and my 18 year old grandson regularly works here too, thus giving us the third generation! All of us care very much about The Windmill and we’ve developed it into a unique dining venue with two contrasting aspects - the olde worlde charm the pub and the more contemporary restaurant.

A TASTE OF OUR MENU... I’d describe our menu as ‘classically modern’ because we take familiar dishes and modernise them, always concentrating on two things; amazing flavours and value for money. For example, we serve chicken breast – but we fill it with fresh chilli and lime stuffing and match it with crushed Bombay potatoes and a spiced mango sauce that has 20 ingredients! My son is a great help in the kitchen, as he has a much more modern outlook on food than I do!

“Blending olde worlde pub charm with contemporary dining...” He’s recently branched out with his Bespoke Cheesecake Creations – which you can enjoy in the restaurant or have made to order. Out of all our dishes, I’d personally recommend our slow-cooked braised brisket of beef, which is paired with changing accompaniments such as a horseradish mash or honey-roasted parsnips. It’s cooked for 16 hours too, which results in an incredible taste and texture.

KEEPING IT LOCAL... We like to know exactly where our food comes from, and we always prefer to use the food heroes on our doorstep. We put Beeston Brewery’s ale in our exceptional pies, and our chips are made from Tony Saunders’ Saxon potatoes, which are grown only a couple of miles away at Clay Pit Farm. We don’t go further than the village for our meat – our butcher Andy White is a superb supplier of game, venison, rabbits and pheasant – and his seasonal supply regularly inspires our menu.

David Whitehair

Come in we’re

OPEN

Food is available seven days a week , from 12noon-2pm and 7-9pm Monday to Saturday and from 12noon-4pm on Sunday.

OWNEr aND CHEf

e Windmill Inn, 15-17 Mill Street, Necton, Swaﬀham, Norfolk PE37 8EN Telephone: 01760 722057 Website: thenectonwindmill.co.uk Bespoke Cheesecake Creations: www.facebook.com/Bespoke-Cheesecake-Creations | laurie@bespokecheesecakecreations.co.uk KLmagazine Special Food Edition

e m a g l ca lo te a r b le e C “ ” ! r te r ta s e e r f s s e tr s with this

Game Terrine INGREDIENTS (Serves 10) 300g game meat (mix of pheasant breast, partridge, duck & venison) 400g sausage mince 100g chicken livers (or game liver) 200g streaky bacon 50g panko breadcrumbs 1 egg

Chopped parsley Thyme 1 ½ garlic cloves 1 brunoise banana shallot 25ml red wine 10ml brandy Seasoning

METHOD 1 Combine the diced liver with the sausage meat. 2 Sweat the shallot and garlic in a pan and then leave to cool. 3 Add in the red wine, brandy and season. 4 Break down the rest of the game into similar size pieces, and then add the panko and herbs. 5 Prepare the terrine mould by lining with cling ﬁlm.

Chef ’s p Top Ti s ur game a Source yo ! le ib ss o p locally as

Recipe by 74

6 Take the streaky bacon and with the back of a heavy knife run over the bacon to stretch it out. 7 Line the mould with the slices of bacon making sure that they overlap slightly and there is plenty of bacon overhang to wrap around the top.

8 Layer the forcemeat and then the game and continue this process until it is full, remember to season the layers as you go. 9 With the bacon that is left overhanging fold over the top and wrap with cling ﬁlm then foil. 10 Place in a gastro-tray half ﬁlled with water and into a preheated oven at 160°C for around two hours. 11 Check that the terrine is piping hot before removing. 12 Once removed use weights placed on top of the terrine overnight in the fridge, when ready to serve remove from the mould and with a sharp hot knife cut slices way and serve.

Caroline LePoidevin (Sous Chef ) e Berney Arms KLmagazine Special Food Edition

e Berney Arms B A RTO N B E N D I S H

A FLAVOUR OF OUR RESTAURANT... The Berney Arms is an elegant country pub with rooms that dates back to the mid-19th century and it’s renowned for its traditional atmosphere. Before becoming a pub, the building was known as Barton Hall, which was owned by the Lovell family – who dominated much of the history of Barton Bendish. The new management team led by us (Jenny LePoidevin and Kyle Hewitt) are aiming to retain the ambience of this historic and welcoming pub – but we’re also going to develop the restaurant into a more exciting dining experience, with pub classics supported by a more adventurous menu. We’ll be keeping our traditional lunchtime menu and the restaurant will still be a great venue for special occasions. Alongside this we oﬀer luxurious relaxed accommodation – from the rooms in the converted stable block to the suite that used to be the forge of the village blacksmiths.

A TASTE OF OUR MENU... We have an award-winning reputation for quality food and it’s prepared freshly in house by our talented team. Our large outdoor dining area provides the perfect setting for summer pre-dinner drinks or an al-fresco meal and it’s hugely popular with families, as our safe and secure garden features a unique Church Play Tower that youngsters love. Our bar oﬀers a wide

“From 19th century manor house to elegant country pub...” selection of local and international wines and beers with real ales on tap – and we’re also supporting local Norfolk gins, which are proving to be increasingly popular.

KEEPING IT LOCAL... Maintaining relationships with the surrounding community is very important to us – so much so that some of our desserts are made by local chef Angie Thompson! The kitchen is also supplied with fresh seasonal produce by our fantastic gardening team in the walled garden at the Hall. Equally David Chandler, our gamekeeper, keeps us in supply of wild game from our Estate. You can also indulge in some tempting Norfolk Farmhouse ice cream from North Tuddenham. As a local pub, we endeavour to support village events as much as we can throughout the year. Our menu provides a choice of quality seasonal food, with all our vegetables and game (when in season) coming from the Estate and local suppliers.

Jenny & Kyle

MANAGEMENT TEAM

Come in we’re

OPEN

Food available from 12noon-2.30p m and from 6-9pm (to 9.30pm on Friday and Saturday). Sunday roasts are served from 12noon-4pm but later in summer months.

e Berney Arms, Church Road, Barton Bendish, Norfolk PE33 9GF Telephone: 01366 347995 Website: www.theberneyarms.co.uk KLmagazine Special Food Edition

“Per fect wit good cup of teah a !”

Victoria Sponge Cake INGREDIENTS

METHOD

For the cake 1lb caster sugar 1lb self-raising ﬂour 1lb butter or stock margarine 8 eggs

1 Preheat the oven to 150°C. Cream together the sugar and butter until light. Break eggs into a jug and beat lightly. Add the eggs gradually with a small amount of ﬂour to prevent curdling. Gradually add the rest of the ﬂour and mix well.

For the filling ½ jar of strawberry jam 4 tbsp butter or stork margarine 1 tsp vanilla extract 8oz icing sugar (plus extra for dusting)

2 Grease two cake tins and line with baking parchment. 3 Using scales if possible divide the mixture evenly between the two cake tins.

5 Leave to cool slightly before turning onto a wire cooling rack. 6 For the ﬁlling beat together the butter with the vanilla extract and the icing sugar to a light cream. 7 Spread the jam on the bottom layer and then buttercream on the top layer before sandwiching the cakes together. 8 To ﬁnish, dust icing sugar over the top of the cake.

4 Bake in the preheated oven for approximately one hour until golden brown and springs back to the touch.

Recipe by 76

Bookmark of Spalding KLmagazine Special Food Edition

Charmed Interiors D OW N H A M M A R K E T

A FLAVOUR OF OUR RESTAURANT... To complement our interior furnishings store and new hair and beauty salon situated just over the Hythe Bridge on the outskirts of Downham Market, opening a tearoom was the perfect way to make Charmed Interiors a desintation in its own right. The original building dates from the 1830s when it was used for storage, and since opening nine years ago we’ve decorated it with wooden floors and pretty, flowery crockery to give it a vintage tearoom feel. We only have about 15 tables because we like it to be spacious – so our customers don’t feel overwhelmed. However, we still provide plenty of room to bring in buggies and wheelchairs, so everyone is made more than welcome. For our more tech-savvy customers, we also provide free wifi.

A TASTE OF OUR MENU... We oﬀer a large variety of meals and snacks throughout the day, from a full cooked breakfast to afternoon tea. We have a range of light lunches, ranging from toasties, jacket potatoes and salads, to lasagne, quiches and burgers for those who want a fuller meal.

“Fabulous interiors, a stylish hair salon and a fantastic tearoom...” There are plenty of cakes and scones to choose from, the majority being homemade in the kitchen at our sister shop (the independent book and gift shop Bookmark of Spalding.) We can supply several glutenfree meals, as well as gluten-free bread and mayonnaise. Personally, I’d recommend our special afternoon tea – which consists of a selection of sandwiches, plus some fabulous scones and a variety of cakes. You can wash all this down with a choice of either a Barista coﬀee or a cup of one of our many teas.

KEEPING IT LOCAL... Most of our cakes and scones are homemade, and then whatever we buy we try to do it locally. Our salads come from Accent Fresh, who are located in Downham Market. We buy our coffee from the Black and White Coffee Company in Sutterton in South Lincolnshire, who use 100% Arabica coffee beans.

Jason Sutton OWNER

Come in we’re

OPEN

The tea room is open from 9am to 4pm from Monday to Saturday

Charmed Interiors, e Hythe, Bridge Road, Downham Market, Norfolk PE38 0AE Telephone: 01366 380627 Website: www.charmed-interiors.co.uk KLmagazine Special Food Edition

“Festive fblae vours that can enjoyed alld ” year roun Chef ’s Top Tip

terriﬁcally This dish goes good of s with a glas . quality Malbec

Duck Breast with port & blackberry sauce, chestnut purée, buttered brussel sprouts and sauté potatoes INGREDIENTS

METHOD

(Serves 2) 2 duck breasts Chestnut purée 300g raw chestnuts 150ml double cream Port & blackberry sauce 1 large shallot, chopped 1 carrot, chopped 1 star anise 1 garlic clove, chopped 1 sprig of thyme 1 bay leaf Pinch of grated nutmeg 1 tbsp red wine vinegar 100ml port 250ml good chicken stock 100g blackberries Brussel Sprouts 175g sprouts, cut into quarters Pinch of grated nutmeg 5g butter

1 To make the chestnut purée, roast 300g of raw chestnuts for 30 minutes at 170°C. Cool slightly and then peel. Place in a blender with 150ml of double cream and blend until smooth, season to taste with salt and pepper.

Recipe by 78

2 For the sauce, heat some oil in a saucepan to a medium heat. Add the shallot and carrot and cook for about 10 minutes until the vegetables are a deep golden brown. Take the pan oﬀ the heat and add the garlic, herbs and nutmeg, then the vinegar and port. Return the pan to the heat and cook for 2 minutes until the port and vinegar has reduced to a syrup consistency. Then add the stock and cook until the sauce has reduced by about one third and season to taste with salt and pepper. Strain and reserve. 3 To cook the duck, ﬁrstly season the breasts with salt and pepper all over

and add to a cold frying pan skin side down. Cook on a medium heat for about 6 minutes; until the skin is a lovely golden brown. Turn the duck over and cook for another 3 minutes. Set aside the duck to rest for at least 5 minutes for serving. 4 Once the duck has been removed from the pan to rest, drain oﬀ most of the duck fat. Return the frying pan back to a medium heat and add the sprouts. Stir fry for 4-6 minutes until softened, then add the butter and nutmeg. Season to taste with salt and pepper, and put to one side for serving. 5 To serve, add the blackberries to the sauce and warm through. Warm the chestnut purée and slice the duck breast. Serve on a warm plate with the chestnut purée, sprouts and topped with the port and blackcurrant sauce. Serve with sauté potatoes and enjoy!

Daniel Hartley (Head Chef ) Bilton’s KLmagazine Special Food Edition

Bilton’s TOT TENHILL

A FLAVOUR OF OUR RESTAURANT... Taking over Bilton’s towards the end of 2017 was a bit of a homecoming for me. I’ve worked as a professional chef all around the world, but returned to Norfolk with the idea of opening my own restaurant –and this was the perfect opportunity; not just because my family have farmed around here for generations, but I had been involved with Biltons since it re-opened a few years ago. It used to be a pub, and while it still has that look from the outside, it has come a very long way since then. Today it’s an incredibly stylish restaurant. You will find yourself surrounded by antiques, an open fire, scrubbed tables, white linen napkins, bone handled cutlery, fresh flowers and candles. There’s a unique and very intimate atmosphere here, and a very friendly one too. It never ceases to amaze me how many of our customers seem to know each other!

A TASTE OF OUR MENU... As a chef I believe the best way to treat your ingredients is to keep them as natural as possible. I like to use modern cooking techniques at Bilton’s but we don’t like to mess around with food or make it too fussy. While our main menu normally concentrates on pub staples such as steak, ﬁsh and chips and our own Bilton’s burgers (which are fabulous, by the way) we’re a lot more creative and adventurous with our specials, working with ingredients such as duck breast and sea bass. I’d have to suggest everyone

“From our farm to your fork in less than two miles...” try our rack of lamb at least once – we prepare it in a very special way (no, I’m not telling you how!) which produces meat that’s perfectly pink, extremely tender, and extraordinarily tasty.

KEEPING IT LOCAL... Coming from a local farming family, I’ve grown up knowing that the fresher your ingredients, the better your cooking will be. It’s as simple as that. Most of our vegetables come from the family farm, our pork supplier lives next door to the house, and the rest of our meat only has to travel about two miles. Many local farmers come here regularly to eat, which is a great compliment. They put so much eﬀort into producing the food we serve that it’s an honour to give them something back – and show them how many local people appreciate and enjoy the fruits of their labours.

Daniel Hartley

OWNER AND HEAD CHEF

Come in we’re

OPEN

We’re closed on Mondays and Tues days, and Wednesdays are our steak nigh ts from 6pm. For the rest of the week we serve dinner from 6pm, and Sunday lunc h is available from 12noon-4pm.

Bilton’s, Lynn Road, Tottenhill, King’s Lynn, Norfolk PE33 0RL Telephone: 01553 812200 Website: www.biltons-eating-house.co.uk KLmagazine Special Food Edition

“We’re famosu!s” for our Rib

Chef ’s Top Tip

vril beef sauce Add 1 tsp of Bo making the n he w in step 3 lder taste sauce for a bo

Capital Spare Ribs INGREDIENTS

METHOD

(Serves 4) For the ribs 1 rack of spare ribs 3 tbsp sugar 1/2 onion (chopped) 1/2 tbsp crushed yellow bean sauce 1 tbsp hoisin sauce 2 pcs star anise 4 bay leaves 1 inch ginger(chopped) A pinch of salt Water (enough for ribs to immerse completely) For the sauce 2 cups water 1 tbsp red vinegar 4 tbsp colman’s ok fruity sauce 6 tbsp tomato ketchup 4 tbsp sugar

For the ribs 1 Cut the ribs into half. 2 Combine all the ribs ingredients into a pan and let it boil 3 Add in ribs and turn heat to medium. Stew for 20 minutes (or less) until the meat turns tender. Turn the ribs to avoid burning them. 4 Remove ribs from pan and allow to cool completely. 5 Cut the ribs into desired size. 6 Deep fry the ribs for about 5 minutes until ribs turn golden and crispy (oil level should be at least enough to cover the ribs). 7 Lightly toss the ribs using a pair of chopsticks or tongs while frying the ribs to ensure ribs are browned evenly. 8 When ribs start to turn light brown in colour, turn to high heat for a minute or two. This will help the ribs to take on that nice golden colour. Set aside.

Recipe by 80

For the sauce 1 Boil a cup of water in a pan. 2 Add the sugar and turn oﬀ the heat once all the sugar has dissolved. 3 Add the remaining ingredients into the boiled sugar water, stir well until all is dissolved and well combined. 4 Turn on low heat and let boil until the sauce is slightly thickend. 5 Add the ribs to the sauce and toss lightly to ensure the ribs are evenly coated. Alternatively, arrange ribs on a plate and pour over the sauce. 6 Garnish with chopped spring onion and chilli and enjoy!

Andy Lee (Head Chef ) Oriental Palace KLmagazine Special Food Edition

Oriental Palace WEST WINCH

A FLAVOUR OF OUR RESTAURANT... When my partner and I took over the Oriental Palace 12 years ago, we wanted it to be much more than what people have come to expect from a Chinese restaurant. There’s so much depth and so many variations to Asian cooking that people are always surprised to visit us and discover what true Chinese cooking is really all about. We’ve deliberately kept the decor light and simple here because we’d prefer our food to do the talking – while my partner is in the kitchen, I’ll be looking after customers in the dining room, and I’m always happy to talk to them about our foods and what dishes might suit them best.

“Over 150 ways to discover authentic Asian cuisine...”

A TASTE OF OUR MENU... Our recipes derived from our experience and family background, the menu features over 150 different Asian food varieties; from meat and seafood-based meals to curries and vegetarian specialities. We even have 24 different rice and noodle dishes, so everyone will find something to their tastes – and we’re glad to adjust our spices to your preference if you would like it milder. To keep things simple and to help you discover just how varied Chinese cooking can be, we charge a flat price that allows you to order and eat as much as you like. It’s a very easy way to enjoy a wide selection of different tastes and textures. People often ask me for my recommendations, and I say that your

favourite Asian food will always depend on your own palate. However, I would always suggest people try our popular and must have Capital Spare Ribs, as they’re the most delicious you’ll have ever tasted! Our salt and chilli king prawn are perfect for people who like things spicy, and for some real excitement you should order one of our sizzling platters – savoury, tantalizing goodness!

KEEPING IT LOCAL... For us, the most important thing is to keep our food as authentic as possible, which makes sourcing some of our more unusual or exotic ingredients locally quite diﬃcult. Many of our herbs and spices come from China, that simply unique and unavailable here. Having said that, we do buy the fresh produce locally! Meat, ﬁsh and vegetables are mainly from Kings Lynn and the nearby surrounding - for us, the fresher the better!

Laikein Low OWNER

Come in we’re

OPEN

We’re open seven days a week, and our full menu is available from 12noon-2pm and from 5-10:30pm

Oriental Palace, 204 Main Road, West Winch, King’s Lynn, Norfolk PE33 0NP Telephone: 01553 842255 Website: www.orientalpalacewestwinch.co.uk KLmagazine Special Food Edition

ABOVE: The grape variety Bacchus is relatively unused in wine production, but that may now be set to change after Lee Dyer of Surlinghambased Winbirri Vineyard (opposite) picked up the wine world’s highest accolade last year

e best wine in the world – from a Norfolk vineyard When Lee Dyer returned to Norfolk from ailand ten years ago to find his father had suddenly decided to plant 200 vines, he was less than enthusiastic. A decade on, he couldn’t be more passionate about his vineyard and its wines

e’ve all heard of the Oscars and the Turner Prize, the Pulitzer and the Nobel Prizes, the very highest accolades in their respective ﬁelds; but few of us will have heard of the Decanter World Wine Awards. Now in its 16th year, it’s the world’s largest and most inﬂuential wine competition, trusted internationally for its rigorous judging process and the experienced views of the 200 wine experts from around the world who comprise the judging panel. Last year, they had the enviable task of choosing the world’s best white wine from a staggering 17,200 entries – and were so impressed with the winner they scored it 95 of 100. The most amazing thing of all is that

KLmagazine Special Food Edition

this wine didn’t hail from Bordeaux, Tuscany or the Napa Valley; it came, in fact, from the very edge of the Norfolk Broads from a vineyard that hardly existed a decade ago and is run by a team of six people. But if you thought having their Bacchus 2015 win Decanter’s Platinum Best in Show at the World Wine Awards 2017 only meant Surlingham-based Winbirri Vineyard had to ﬁnd some extra shelf space for a trophy, you’d need to think again. For Lee Dyer, who admits to being lost for words when he returned home from Thailand to ﬁnd his father had suddenly decided to plant 200 vines just a short walk from the banks of the River Yare, it turned his world around. “Winning the award had an instant and incredible impact,” he says. “We

were suddenly faced with a 1,000% uplift in demand. Shops sold out in ten minutes, and in six hours we received enough orders for 10 years’ supply. Within 48 hours we’d received over 10,000 e-mails and we got to the point where we simply couldn’t book any more tours or tasting sessions.” If he’d been producing beer, Lee could have simply brewed some more to satisfy the overwhelming demand, but since grapes are an extremely limited commodity (vines generally take ﬁve years before they start producing and they’ll only do that once a year) Bacchus 2015 suddenly became one of the most sought-after wines on the planet. But all this success didn’t go to Lee’s head. “We could have tripled the price of a bottle overnight and still sold out 83

completely,” he says. “The reason we didn’t increase the price is that I didn’t want to take advantage of all the people and local stockists who’d supported us over the years.” There’s something engagingly modest about Lee Dyer, and if you’re lucky enough to be able to join one of his vineyard tours you can’t help noticing he’s far more interested in this year’s crop than all the media attention. “I didn’t win the award because I’m the best or most knowledgeable winemaker in the world,” he says. “I won it because I care passionately about what I do and my attention to detail is second to none.” Indeed, Lee admits to being a little OCD when it comes to his vines. Each row is planted exactly 1.8m apart using laser-guided GPS technology to keep the ripening process consistent (it’s virtually the only mechanisation in the entire vineyard) and every single vine is visited 8-9 times a year – an amazing feat when you consider there are currently around 52,000 of them. Pruning by hand takes

three and a half months, and Lee will only harvest the grapes by hand. For the Bacchus crop alone that means enlisting a team of 100 volunteers to ensure the grapes are harvested within 48 hours. “That two-day window has nothing to do with economies or production schedules,” says Lee. “It’s all about quality and getting the perfect flavour profile. Throughout my life I’ve always thought that if something’s worth doing then it’s worth doing right.” And while Lee’s certainly got it right with Bacchus 2015, it would be unforgivable to ignore the rest of the wines coming out of Winbirri Vineyard – especially as the former was the only wine he entered into the Decanter awards and he estimates around 50% of people actually prefer its sister wine, the crispy and finelynuanced Solaris. Bacchus may be getting all the attention, but it’s just one of 11 different varieties Lee grows, a selection of early- to late-season grapes (helping spread the demands of harvesting) that

go to produce a quite exceptional range of wines. Joining Bacchus and Solaris are (among others) the full-bodied red Reserve, the bold and spicy Signature, the lighter Pinot Noir, the dry rose Norfolk Pink and the seductive English Sparkling wines – all of them award winners in their own right. But for Lee Dyer it’s not about awards, accolades and full pages in national newspapers. “At some points during the year I can work for 90 hours a week, but to be honest it’s more like I’m playing for 90 hours a week!” he says. “If you truly love doing something then it’s not really work at all. Winning awards and receiving all that attention is all very nice, but what I’m most interested in is making the best possible wine we can from the land and the vines that we have.” And that’s something well worth raising a glass to. For more information on Winbirri Vineyard and its current range of wines, please see the website at www.winbirri.com – which now includes an online shop, from which you can Lee’s wines direct.

KLmagazine Special Food Edition

G N I Y L P P SU L LOCAA NTS R U A T RES RS A E Y 0 5 FOR

The

FINEST QUALITY

MEAT

& MEAT PRODUCTS Established over 50 years ago, and passing through three generations of our family we are a quality butcher, supplying the very best meat to local customers & restaurants around the North Norfolk Coast. Our meat is traditionally fed and reared on local farms, with our Beef hailing from Terrington St John (from the same farm for over 50 years!) and our Poultry from various locations in Norfolk.

C.H. Cook WISBECH LTD

Specialist Catering Butcher

D REFR AILY IGERA DELIV TED E SERVI RY CE

14/16 School Road, West Walton, Wisbech PE14 7ES Tel: 01945 583549

y s a e d n a k c “A qiushi supper” f

Chef ’s Top Tip

up h from curling To stop the fis s es pr n co e or ba use a small plat o als is Th t. fla to keep fish the helps to keep ! isp cr skin

Pan-fried Red Mullet with livornese sauce & roasted new potatoes

INGREDIENTS

METHOD

(Serves 2) 350ml white wine 1tsp garlic puree 200g chopped tomatoes 250ml chicken stock 20-25 green olives 6 x 75g ﬁllets of red mullet 10 new potatoes Knob of butter Olive oil Rapeseed oil Salt & pepper Plain ﬂour

1 Top and tail the new potatoes, place in a baking tray and drizzle with olive oil; lightly season with sea salt and cracked black pepper. Place in a preheated oven at 180°C for 25-30 minutes until golden and crispy skinned.

Recipe by 86

2 After putting the new potatoes in the oven; take a skillet or large frying pan, add white wine and the garlic then reduce by half. Add chopped tomatoes, ﬁnely chopped olives & chicken stock, reduce by half until the sauce reaches your desired consistency.

3 Season the mullet fillets with sea salt and cracked black pepper then lightly coat in plain flour. Pre-heat a non stick frying pan over a moderate heat, add a drizzle of rapeseed or equivalent oil. Place fillets in pan skin side down. Add a knob of butter then cook until skin is crispy, turn the fish and fry for a further 2-3 minutes until cooked through. 4 Serve as shown with a crisp dry white wine, we recommend an Italian Pinot Grigio.

Antony Kirkby (Head Chef ) e Wellington KLmagazine Special Food Edition

e Wellington F E LT W E L L

A FLAVOUR OF OUR RESTAURANT... As you might imagine with a building that dates back to 1730, The Wellington has been many things over the years; from Barley Porter’s village store to an off-license and a Mexican restaurant. Today it’s a fabulous pub that’s very much a family affair; my parents own the building, and together with Chris Grandison (my co-landlord) we undertook a massive refurbishment four years ago and rebranded the pub. Its name commemorates the Wellington aircraft and particularly James Ward, who lived a few miles away and was the only person to win a Victoria Cross in a Wellington bomber during the Second World War. The pub’s full of history and original features (make sure you don’t miss the green marble fireplace!) and we want to make you feel at home when you eat here – which is why you’ll find the table laid with crisp table linen, high quality cutlery and fresh flowers.

A TASTE OF OUR MENU... Our Head Chef Antony Kirkby is a great talent, and he does a marvellous job of catering for a very diverse range of customers. We serve everything from light lunches to more adventurous occasion dining, so you’ll ﬁnd scampi and chips on the menu alongside more unusual dishes such as red mullet in a livornese sauce. Antony’s

“We’re often swapping beer for home-grown vegetables!” food is never over-seasoned or overcomplicated, and my personal recommendation is his wonderful panseared pork ﬁllet accompanied by garlic and herb gnocchi and some creamed cherry tomatoes. It’s a beautifully well-balanced plate of food and it tastes absolutely superb.

KEEPING IT LOCAL... We firmly believe in sustainability and operate what you might call a traditional village economy; don’t be surprised if you see us swapping beer for locally-grown vegetables. For us, the fresher the better, so we trade as close to the pub as possible; if you listen carefully you’ll actually be able to hear the chickens who produce our eggs! Our sausages are made exclusively for us in Brandon, and we serve three beers brewed specially for us by the Two Rivers Brewery. We know the people who planted our food, we know the fields in which it grew – and you really can taste the difference.

Chris Samuels CO-LANDLORD

Come in we’re

OPEN

Food is available Tuesday to Friday from 12noon-2pm and from 5pm9pm and all day on Saturday. Our delicious roast lunches are available on Sundays from 12noon-4pm

e Wellington, 27-29 High Street, Feltwell, Norfolk IP26 4AF Telephone: 01842 828224 Website: www.feltwellington.co.uk KLmagazine Special Food Edition

d e t a c i t s i h p o s “A ert that’ is dess make!” eas y t o

Chef ’s Top Tip

have a If you don’t wax paper e us pastry bag, pped into a tightly wra the corner cone with . snipped oﬀ

Red Wine Poached Pears with mascarpone filling

INGREDIENTS

METHOD

(Serves 6) 6 ﬁrm Bartlett pears 1 bottle red wine 1 vanilla bean, whole 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened 1/2 cup heavy cream Pinch of cinnamon 1/2 cup powdered sugar 2 tbsp butter

1 Peel the pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer.

4 Remove the stems from the pears and set stems aside. Core the pears with an apple corer, leaving the pear whole.

2 Split vanilla bean lengthwise and add to wine and water mixture. Add the cinnamon sticks, bay leaves and sugar, to taste.

5 Whisk together the mascarpone cheese, heavy cream, pinch of cinnamon and powdered sugar until smooth. Transfer to a pastry bag.

3 Add pears to liquid and simmer for about 20 minutes or until tender. Cool the pears in the wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to ﬁll them.

6 Pipe filling into the cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.

Recipe by 88

Joshua Green (Owner & Head Chef ) e Barn Restaurant KLmagazine Special Food Edition

The Barn Restaurant TERRINGTON ST JOHN

A FLAVOUR OF OUR RESTAURANT... When you open a restaurant in a building that’s over 200 years old, you have to acknowledge its heritage and its place in the local landscape – and that’s what I always wanted when I ﬁrst arrived here. Although the building had been a restaurant before, it had started life as a barn (which took care of the name!) and we spent two months refurbishing it to achieve a rustic and minimalist look that was still comfortable and welcoming. I like to think we’ve stripped the idea of dining back to how it should be – it’s clean, it’s classy, and it’s focused on the food, rather than the furniture or the art on the walls.

“Rustic, minimalist and dedicated to British food...”

A TASTE OF OUR MENU... Even though I spent two years working in some highly-accomplished kitchens in France, I like to keep my food as British as possible. When it comes to cooking, I prefer the classic and the traditional, which is probably the best way to describe our menu. We cook our chips in beef dripping, we make some fabulous steamed puddings, and we’re very good at perfecting the ‘classics’ – in fact, our steak and kidney pudding is so good people get upset if it’s not on the menu! It may be a bit old school, but we take a lot of pride in ensuring everything on your plate is homemade and homecooked. Personally, I’d suggest you try the slow-

braised breast of lamb; in a natural jus, delicately ﬂavoured with garlic and rosemary, and served with creamy mashed potatoes and honey-glazed carrots it’s incredible.

KEEPING IT LOCAL... There are very few places in the country I’d rather be as a chef than Norfolk – the sheer variety of ingredients available on our doorstep throughout the year is amazing, and there’s really no excuse for looking further aﬁeld. All our meat, ﬁsh and vegetables are sourced as locally as possible from local farmers and producers, and if you’re wondering why something isn’t on the menu it’s because it’s not in season or it’s not a ‘natural’ taste of the area. We even make our own bread rolls – and they’ve been so popular we’re now getting an oven so we can make our own bread. I’m really looking forward to it!

Joshua Green

OWNER & HEAD CHEF

Come in we’re

OPEN

We serve food Friday and Saturday 12-2pm and 5-9pm. Carvery all day Sunday 12-6pm, and Wednesday carvery only 12-4pm and 5-9pm.

e Barn Restaurant, School Road, Terrington St John, Wisbech PE14 7SE Telephone: 01945 592595 Website: www.barnrestaurant.co.uk KLmagazine Special Food Edition

“Simple ingredients yet bold flavour!”

Chef ’s Top Tip

er Use a robust red for full e, her – r ou ﬂav and depth Richard used Sierra Los Andes Malbec

Ox Cheeks

with creamy mash & roasted heritage carrot INGREDIENTS

METHOD

(Serves 4) 1kg beef cheek, trimmed 750ml of red wine 1 sprig of fresh thyme 2 bay leaves 12 peppercorns 1 head of garlic, halved 2 carrots, chopped 2 onions, chopped 1 stick of celery, chopped 12 peppercorns 1tsp salt

1 Begin by marinating the beef cheeks. Mix together the wine, herbs and garlic in a large dish and add the beef cheeks, ensuring they are completely covered in the liquid. Cover with clingﬁlm and leave to marinate for 24 hours

Recipe by 90

2 The next day strain the liquid, reserving the wine, and separate the cheeks from the vegetables. Pat the beef cheeks dry with kitchen paper. 3 Heat the vegetable oil in a large, heavy, heat-proof casserole dish until very hot and brown the meat quickly and evenly. Add the garlic, diced carrots, celery and onions, cover and sweat gently for 10 minutes.

4 Holding the lid, pour oﬀ the cooking fat. Deglaze the dish with the red wine and bring to the boil. 5 Replace the lid and cook in the oven for about 2 1⁄2 hours, until the meat is very tender. Stir regularly during cooking, adding a little beef stock if there is too much evaporation. 6 Remove the casserole dish from the oven. Lift out the pieces of meat with a slotted spoon and place in another pan, then pass the sauce through a ﬁne sieve over the meat. 7 Serve with creamy mashed potatoes and roasted Heritage carrots.

Richard Millar (Head Chef ) Mulberry Restaurant KLmagazine Special Food Edition

Heacham Manor HEACHAM

A FLAVOUR OF OUR RESTAURANT... Heacham Manor was built over 400 years ago, so we’ve got an enormous amount of tradition here, and it’s something we’re very proud of. It was lovingly restored by the Searle family in 2009, and it’s now a luxury hotel with 45 wonderful rooms, together with a coastal 18-hole golf course (said to be the most exciting in Norfolk!), a spa, and our award-winning restaurant. The restaurant’s name actually comes from a local legend that Pocahontas planted the mulberry tree in the grounds with a seed she brought back from America. There’s no evidence for that, although it’s a nice story! The restaurant is very elegant, but we like to make people feel relaxed and comfortable – and there’s no better setting for your meal than the conservatory, where you can enjoy some fabulous views across the gardens and golf course.

A TASTE OF OUR MENU... We have a very talented kitchen team here, and under the expert guidance of Head Chef Richard Millar they produce a menu that caters for all tastes but still manages to elevate familiar dishes such as sea bass, lamb shank and Gressingham duck to new levels – in the latter case with the addition of

“Superb golf, a lovely spa, and a truly elegant setting...” roasted beetroot and pearl barley. And despite our proximity to the coast, you’ll ﬁnd a lot more to choose from than ﬁsh and seafood – our steaks are fantastic, and we’re particularly proud of our vegetarian dishes. In fact, they’re so good they’re really popular with meat lovers too; Richard does an absolutely fantastic grilled halloumi with gnocchi and candied beetroot. Try to get a taste of our homemade piccallili as well – we like to think it’s one of the best you’ll ever enjoy!

KEEPING IT LOCAL... We like to support local butchers and farmers as much as we can, but we will look further afield for ingredients we can’t find locally – for us, quality always has to come first. Having said that, we’re very aware of how close we are to the coast and one of the best sources of seafood in the country, so we’ll always take advantage of that when we can.

Victoria Witheridge MANAGER

Come in we’re

OPEN

Breakfast served daily 7:30-9:30am Lunch is served 12noon-2:30pm Afternoon teas are served 2:30-5pm Dinner served daily 6:30-9pm

Heacham Manor Hotel, Hunstanton Road, Heacham, Norfolk PE31 7JX Telephone: 01485 536030 Website: www.heacham-manor.co.uk KLmagazine Special Food Edition

Chef ’s Top Tip

to really char Don't be afraid e leek. the inside of th vely lo a it s ve gi It ur! vo ﬂa smokey

Wild Sea Bass

potato & leek terrine, jerusalem artichokes INGREDIENTS

METHOD

(Serves 4) 4 x 150g sea bass ﬁllets 2 x medium leeks 1kg maris piper potatoes 150g butter 750g jerusalem artichokes 250g mixed wild mushrooms 50g hazelnuts Milk

1 Cut a 10cm length of leek from the root end and then cut in half lengthways. Keeping the root intact, gently poach in a little lightly salted simmering water for 3-4 min. Drain and put aside. 2 Finely chop the rest of the leeks and wash thoroughly. Gently cook in 25g of butter until just soft and drain onto absorbent paper, ensuring to dry oﬀ as much moisture as possible. 3 Peel and very thinly slice the potatoes. Toss in a bowl with a little salt and the remaining 125g melted butter. Begin to line a 20cm casserole dish with the sliced potatoes overlapping each slice. Sprinkle some of the chopped leeks in every couple of layers and continue until all potatoes and leeks are used. Cover with tin foil and bake in 180°C for 1 hour or until the potatoes are nice and soft. Work on the rest of the dish while it’s in the oven. 4 Peel all artichokes, and choose four of the nicest and roundest looking ones. Boil these four in lightly salted water until a knife can easily be inserted

Recipe by 92

but the artichoke is still firm. Leave these to cool and slice into 1.5cm slices and set aside. 5 For the purée, finely slice the rest of the artichokes and cook in as much milk as it takes to cover them. When very soft, strain and blend in a jug blender until very smooth, using the cooking milk to adjust the consistency. Season and set aside. 6 Roast the hazelnuts at 180°C until golden brown. Allow to cool and then very roughly chop. 7 To finish the dish, heat a large nonstick pan, sauté the cut side of the leek and the artichoke slices until nicely coloured. Keep warm. 8 Fry the fish, skin down, until the skin is crispy, then flip over and add a little butter to the pan and add the wild mushrooms. The fish and the mushrooms should finish cooking at the same time. 9 With all elements finished, plate in a way you think works or use our photo for inspiration. Enjoy!

Lewis King (Head Chef ) e Old Bank KLmagazine Special Food Edition

e Old Bank SNETTISHAM

A FLAVOUR OF OUR RESTAURANT... My husband Lewis and I had worked in a number of diﬀerent restaurants for many years (most recently in Cambridge) and it had always been our dream to have our own place – but it had to be the right place. And as soon as we saw this building was available, we knew we’d found it. We saw it as a space where we could do our own thing, and because Lewis grew up in Dersingham it was a bit like coming home for him. As the name suggests, it was one of the original branches of Barclays, and though we’ve given it a stylish makeover, we’ve retained the original bank counter – which is now our bar. Limiting the restaurant to 24 seats enables us to maintain a very cosy and intimate setting, and we have a delightful garden that diners can take advantage of in good weather. Above all, we want people to visit The Old Bank and leave feeling they’ve been treated to an extraordinary level of cuisine and service.

A TASTE OF OUR MENU... While I look after the front of house, Lewis is the Head Chef and his second chef is his brother Alastair, whose speciality is pastry and baking and all things sweet. Our food is difficult to label, but it’s a modern British cuisine – something we like to describe as sophisticated comfort food. We use modern techniques to maximise flavours, and restrict our menu to around five main courses. That allows us to focus on what we do best;

“A former bank that’s now raising interest in fine cuisine...” putting quality over quantity and giving a huge amount of attention to every element on every plate. We change several dishes a week, so we’re never going to be known for one particular ‘signature’ dish – but even though we’ve been open for less than two years we’re already known for the sheer quality of our food. And that’s the real hallmark of a good kitchen.

KEEPING IT LOCAL... Before we opened the restaurant, we spent several weeks travelling around the Norfolk coast looking for the best suppliers, produce and products we could – and they form the core of our menu. Our butcher is just two villages away, our fruit and vegetables come from King’s Lynn, and you’ll also find locallyproduced treats such as black pudding from the Fruit Pig Company in Wisbech, coffee from Grey Seal Coffee in Glandford and beer from the Norfolk Brewhouse in Fakenham. Of course, not everything is available on your doorstep, but in those cases we'll put quality first – such as getting our scallops from Scotland or Cornwall.

Aga & Lewis King

Come in we’re

OPEN

We’re open on Thursday, Friday and Saturday from 9am-3pm and from 6.30-10.30pm and on Sunday and Wednesday from 9am-3pm.

OWNERS

e Old Bank, 10 Lynn Road, Snettisham, King’s Lynn, Norfolk PE31 7LP Telephone: 01485 544080 Website: www.theoldbankbistro.co.uk KLmagazine Special Food Edition

O “ ne of our favourite family recipes”

Chef ’s Top Tip

h d sugar wit Always ad . ts n ie d wet ingre

Passion Cake INGREDIENTS

METHOD

1lb 4oz plain ﬂour 2 tsp salt 2 tsp bicarbonate soda 4 tsp baking powder 16oz brown sugar 12oz grated carrot 4 ripe bananas 4oz chopped walnuts 4 large eggs 12 ﬂ.oz corn oil 4oz butter 8oz icing sugar

1 Mix together the dry ingredients (ﬂour, salt, bicarbonate, baking powder)

Recipe by 94

2 Separately mix the brown sugar, carrots, bananas, eggs and corn oil and then mix together with the dry ingredients. 3 Line four round cake tins and divide the mixture evenly between them.

5 Leave in their tins to cool. 6 For the icing beat the butter and slowly add the icing sugar until mixture is creamy. Cover the top of the cake with the icing. 7 Decorate with chopped walnuts sprinkled on top.

4 Place into an oven set to gas mark 3 for approximately 40 minutes.

Edna axter (Owner) axters Coﬀee Shop KLmagazine Special Food Edition

axters DERSINGHAM

A FLAVOUR OF OUR RESTAURANT... The coﬀee shop at Thaxters Garden Centre was opened 22 years ago, and I’ve been here for the last 15 of them. In all that time I’ve never found a café like this, as it’s not in the garden centre itself as most are – which means many people make a special point of visiting us. In fact, for customers who come in every day we’ve become part of their lives, and we’re very much a part of the local community – we welcome the Happy Memories dementia support group, who meet here twice a month. We also have a lot of holiday business from people with holiday homes in the area and tourists from the nearby Sandringham Caravan and Camping site. With three separate eating areas, we can seat over 100 customers, and there are tables outside under the trees for when the weather is warmer. As part of a long-running family business, we’re a very friendly bunch, and the Thaxter family are very involved with the café, often popping in to make sure everything’s going well.

A TASTE OF OUR MENU... Apart from a few gluten-free dishes we make everything on the premises, and oﬀer everything from breakfast (the full English is particularly good) to lunch and tea, including a luxury afternoon tea – which is delicious. Our pies have always been very popular, and we always have steak, cottage and chicken and ham pies on the menu. We also

“A family-friendly café that’s part of the community...” have omelettes and curries and a range of lighter meals such as quiches, soups and baguettes. We always try to cater for everyone, and have held everything from baby showers and funerals to special birthday parties and golden wedding anniversaries. Having three rooms means we can close one oﬀ for a celebration, and make it a bit more of a special, private occasion.

KEEPING IT LOCAL... I do the majority of the cooking and baking, and nearly everything comes out of this kitchen uses local produce, which is important to us. We’ve had the same local supplier for our bacon and free-range eggs for many years now and we always prefer local fruit and vegetable suppliers – the quality is so much better. I don’t bake our bread though. That comes from Redgate Bakery in Hunstanton. It’s another family business with over 40 years’ experience, and their breads and rolls are simply wonderful.

Rhona Seal MANAGER

Come in we’re

OPEN

Open all year round (excluding Christmas Day & Boxing Day) Food served from 9am-4:30pm (Breakfast served 9am-2pm)

axters, 51 Hunstanton Rd, Dersingham, King’s Lynn, Norfolk PE31 6NA Telephone: 01485 545105 Website: www.thaxters.co.uk KLmagazine Special Food Edition

Raising a glass to Norfolk’s independent breweries Take two local women, add a bear and scorpion, sprinkle with a touch of Latin, and then scour reclaim yards for your interior decor. e result? e unique showcase of local craft beer that is Nip & Growler in King’s Lynn...

n only a few months, the Nip & Growler has brought a whole new taste experience to the centre of King’s Lynn; a showcase of locally-brewed craft beers and ciders that highlights the incredible talents of the growing number of small-scale and microbreweries in the area. And it all started with some doodles on a beer mat. For several years, Clare Biggs and Elise Rout were best known for running Bar Red – a hugely successful pub and live music venue in King’s Lynn that was a genuine highlight of the town’s nightlife. But a pub is only as good as its beer, and for Clare and Elise that was the whole problem. “We loved Bar Red, but were contractually restricted to the massmarket beers we could serve,” says

Elise. “We knew there was a groundswell of support for locallybrewed craft beer and we wanted to support the work of these independent breweries. It was time to start managing our own destinies.” The couple put their heads together, scribbled some ideas on a beer mat, and then found the ideal opportunity when they came across a former photographic store available at the top of the High Street in King’s Lynn. It was obviously meant to be – Clare and Elise later discovered it was actually the 14th century site of The Bull Inn, the town’s oldest recorded pub. “The design concept for the ale house came from our own crazy brains,” says Clare. “We wanted it to be cosy and friendly and relaxed, but we wanted to mix it up a bit.”

Mix it up they certainly did. The couple scoured skips, farmer’s ﬁelds and reclaim yards in their eﬀorts to create the interior from totally recycled materials. They spent two days breaking down wooden pallets for the walls – and even managed to transform old beer barrels into strikingly original urinals in the men’s toilets! Wherever you sit and wherever you look, every detail means something, and everything has a point; the door covered with pages from old issues of the classic comic The Beano are irresistible, but they’re not just for show – they were all printed in the year Elise was born. Naturally, there’s also more to the name than meets the eye. While most people know that ‘nip’ refers to a small quantity of spirits, a ‘growler’ is a type of KLmagazine Special Food Edition

jug that originated in the USA and is used to transport draft beer. “We spent months coming up with the name,” says Elise, “and wanted a coat of arms to go with it. We used a scorpion and a bear for the ‘nip’ and ‘growler’ respectively, and the two swords represent us. The two beer mugs in the centre have an obvious meaning!” The bar’s motto ‘nunc est bibendum’ comes from an ancient Roman poem commonly known as the Ode to Cleopatra and translates as ‘now is the time for drinking’ – a sentiment that’s hard to dispute once you walk through the ale house’s door. Opening in September 2017, the Nip & Growler is wonderfully atmospheric; it’s a great place to meet for a chat, to play board games, to relax and (most importantly of all) to enjoy a decent pint – although 1/3 pints are available if you fancy a tasting session. None of the beers or ciders are massproduced, and 90% of them come direct from breweries in Norfolk, Suﬀolk and Cambridgeshire – with the others being guest beers from around the country. They’re always diﬀerent too; the selection on the chalkboard behind the bar usually changing on a weekly basis. And it’s going pretty well too. “We’re really pleased with how it’s been received,” says Clare. “King’s Lynn really needed this, and so did our local brewing industry. It’s only been a few months, but two of our part-time brewers have already moved into fulltime production.” Clare and Elise have been even more surprised to discover the number of women now enjoying craft beer, dispelling the long-held myth that drinking beer is a mens-only club.

KLmagazine Special Food Edition

“I think it’s because women have realised there’s so much more to beer than famous-name lagers,” says Elise. “We produce some of the best beer in the world, and the amount of flavours you can develop from adding fruits or spices or herbs to beer is incredible. Beer actually offers you a wider choice of different tastes than wine can!” So, the only thing left to ask goes without saying – what’s yours? “I used to drink lager, but I’m a huge fan of IPA now,” says Clare. “The refreshing taste and the interesting notes are really incredible.” “I’d always have a real farmhouse cider from a local brewer,” says Elise. “Don’t believe anything you hear about Devon and Cornwall – Norfolk produces some amazing ciders that are among the best you’ll ever taste.” Nunc est bibendum indeed.

Nip & Growler 68 High Street, King’s Lynn PE30 1AY 01553 278862 www.nipandgrowler.uk Open seven days a week from noon until midnight on Friday and Saturday and 11pm for the rest of the week.

” ! u n e m r u o n o e t i r “A favou

Chef ’s Top Tip

Cider in this We use Aspall good quality a ch su dish as it’s not pour local cider, why s to as gl a lf se your accompany it!

Cider Braised Pork Belly with cider & wholegrain sauce

INGREDIENTS

METHOD

(Serves 4) 1kg good quality pork belly (ask your butcher to remove the bones & score the skin) 1 medium carrot 1 medium white onion 1 stick celery 1 bulb fennel Sea salt 1.5 (approx) pints dry cider For the sauce 150ml double cream 1 tbsp (heaped) wholegrain mustard Vegetable gravy granules

1 Preheat the oven to 180°C. Wash/scrub/peel the carrot, onion & celery & roughly chop, then lay in the bottom of a deep roasting tray or dish.

Recipe by 98

2 Place the pork belly on top of the vegetables & pour round the cider. Fill to the top of the meat but don’t cover the skin. Place in the centre of the oven for 2.5 hours. 3 Once out of the oven, carefully lift the pork out of the tray (make sure to remove any pieces of vegetable stuck to the bottom), place on a baking sheet and leave to cool for about 15 minutes. 4 Heat your grill to a medium/high setting. Dry the pork skin with a paper towel and rub with a little vegetable oil and a generous sprinkle of sea salt, then place under the grill to crisp up the skin.

5 Meanwhile make the sauce. Strain the liquid from the roasting tray into a medium saucepan and place on a high heat. Bring to the boil then reduce the heat and simmer for 5 minutes to reduce a little. Whisk in vegetable gravy granules to thicken to your taste then add the wholegrain mustard and double cream (you can adjust the quantities of these to your liking). 6 Once you have a golden crackling on top of the pork, remove from the grill and leave to rest for at least 10 minutes before slicing. 7 Serve with your choice of potato and vegetable accompaniments. Roasted root vegetables or braised red cabbage with apple and smoked bacon go really well!

Stuart Hunt ‘Fudge’ (Head Chef ) e Coach & Horses KLmagazine Special Food Edition

e Coach & Horses DERSINGHAM

A FLAVOUR OF OUR RESTAURANT... The Coach & Horses is a traditional and friendly village pub – and although it may not be the most amazing building on the outside, the interior is very well presented and has a welcoming feel that immediately makes you feel at home. People are often surprised to discover our beer garden at the rear of the pub that’s incredibly charming and spacious. My mum and I have been running the Coach and Horses for almost eleven years and have developed it from a predominantly drinker’s pub into an establishment with a consistently great food oﬀer which caters for all. Our drinkers, diners and bed & breakfast guests are all equally important to us and we pay as much attention to our beers and wines as we do our food. This approach helped us win CAMRA’s West Norfolk Pub of the Year award in 2014 – and the following year we were voted Norfolk Pub of the Year.

A TASTE OF OUR MENU... With the help of our Head Chef Stuart ‘Fudge’ Hunt, we oﬀer a menu that’s best described as classic pub food – but we’ll always try to be a bit more adventurous when we can. Traditional dishes such as liver and bacon and homemade pies go down very well, as do our delicious homemade desserts such as bread and butter pudding and cheesecakes. But please don’t overlook

“Classic dishes with a difference from an award-winning pub...” our specials menu – you’ll discover such dishes as chicken quesadillas or pork, chorizo, spinach & chickpea stew. We regularly have fresh fish on the menu cooked beautifully and served simply. I’d personally recommend you try our Guinness-braised brisket, which is served with a fabulous horseradish mash and seasonal vegetables. It’s a great example of how good ‘pub food’ can be when it’s done to a high standard. I’m also quite proud of the choice of gluten-free options on our menu – it’s not unusual to find at least 10 gluten-free main dishes available.

KEEPING IT LOCAL... We love to take full advantage of the fabulous food available in the the area and get most of our meat from EH Prior & Sons, which is practically on our doorstep! Game such as partridge and pheasant comes from local shoots, and we source our fruit and vegetables from a bit further aﬁeld – although only as far as King’s Lynn!

Helen Roythorne

Come in we’re

OPEN

Food is available from 12noon-2pm and 6-8.30pm Monday to Saturday and from 12noon-3pm on Sunday (and 5-8pm during peak season)

KitCHEN MaNagER

e Coach & Horses, 77 Manor Road, Dersingham, Norfolk PE31 6LN Telephone: 01485 540391 Website: www.thecoachpub.com KLmagazine Special Food Edition

s d a e r b t e e w s e h “T incredible are s dish!” in th i

Chef ’s Top Tip

ck Reduce the sto uce sa e th e ak m to

INGREDIENTS (Serves 4) Lamb Breast 2 lamb breast skinless & boneless 2 sprigs of thyme 16 golden raisins Pinch of sea salt String Fondant Potato 2 baking potatoes (peeled) 250g salted butter 2 sprigs of thyme Pinch of sea salt Carrot Purée 200g carrots, peeled & diced 100g salted butter 100ml water Pinch of sea salt Sweetbreads If yoitter. 200g lamb sweetbreads 500ml of water Pinch of sea salt 25g salted butter 10ml verjus 300g of washed & picked chard 20g salted butter 32 golden raisins

Recipe by 100

Slow Cooked Lamb Breast roast sweetbreads, verjus, carrot purée, golden raisins, fondant potato METHOD For the Lamb Breast Down the centre of the lamb breast, place a sprig of thyme, some salt and golden raisins then roll up and tie with the string. Place in a baking tray, cover with lamb stock and some tin foil then place in an oven for 4 hours at 140°C. Once cooked allow to cool. Drain oﬀ the stock and keep aside, then cut the lamb into 8 pieces. For the Fondant Potato Using an apple corer, make the potatoes into cylindrical shapes throwing away the trimming, then place them in a pan with the butter, sea salt and thyme, and slow roast until they get a nice golden brown colour, then place aside until you need them.

For the Carrot Purée Place all the ingredients in the pan and simmer until cooked then drain oﬀ most of the liquid and purée in a food blender. For the Sweetbreads Bring the water to the boil with the salt then carefully drop in the sweetbreads and poach for 1 minute before draining and getting rid of the water, then peel them and disregard any excess fat and roast in a pan with the butter until golden brown. Next add the verjus and take out of pan. Finish by cooking the chard in a pan until wilted and assemble all of the elements on the plate as shown.

James O’Connor (Head Chef ) Congham Hall KLmagazine Special Food Edition

Congham Hall CONGHAM

A FLAVOUR OF OUR RESTAURANT... When a group of us bought Congham Hall in 2012, we gave this gorgeous Georgian manor a new lease of life. A 30-acre plot surrounded by fabulous views is now a place of elegance and luxury with a focus on hospitality. By integrating the bar with the restaurant we’ve opened up our dining space, and our spa, with its swimming pool, four treatment rooms and experience showers provides the perfect antidote to the stress of daily life. When the weather allows, the terrace is the perfect spot to have lunch, followed by a walk around our beautiful grounds – which continue to play an integral role in the life and success of the hotel. We’re particularly proud of our famous Herb Garden, which contains some 400 varieties and (along with our kitchen garden) is harvested daily by our chefs.

A TASTE OF OUR MENU... Our Head Chef James O’Connor has worked alongside internationally-famous chefs and in some of the best restaurants in Norfolk, and he’s a genuine talent in creating dishes that look exceptional on the plate, but don’t compromise on taste. If it’s available, I’d recomend you try the roast quail, which is

“A Georgian manor, a modern spa and a famous herb garden...” served with glazed apple, champ potato, wilted greens, black pudding and crisp pancetta. Having said that, James’ seabass risotto with parmesan and red wine is incredible. Lots of people love our Congham Mini Pudding Plate – which you’re supposed to share, but it’s so good that people usually keep it for themselves.

KEEPING IT LOCAL... We try to source 80% of our ingredients from within a 20-mile radius – as long as they’re the best available. In addition to our herb and vegetable gardens, our land is also home to a herd of Norfolk Shorthorn cattle reared by local farmer Roger Coe, which we make use of, and you can’t get more local than that! We like to keep all our suppliers in close proximity, so our meat, ﬁsh, dairy products and any vegetables that our garden doesn’t produce comes from King’s Lynn, and we get some superb berries and rhubarb from the local Browns Farm.

Ruth Dickinson

Come in we’re

OPEN

We’re open for lunch from 12noon-2pm and for dinner from 6-9pm seven days a week.

CO-OWNER

Congham Hall, Lynn Road, Congham, King’s Lynn, Norfolk PE32 1AH Telephone: 01485 600250 Website: www.conghamhallhotel.co.uk KLmagazine Special Food Edition

101

“A delicious British classic”

Chef ’s Top Tip

Try to get th e fruit when it’s in season, it’s so much swee ter and adds to the lovely taste of the cake

Victoria Sponge with fresh cream & berries INGREDIENTS

METHOD

Sponge 1lb stork 1lb caster sugar 1lb self-raising ﬂour 8 eggs 1 tsp vanilla extract 1 tsp baking powder

1 Place all of the ingredients in a mixing bowl and beat together for 3-5 minutes until the mixture looks pale and smooth.

Raspberry Jam double cream 1 tbsp icing sugar 1 tsp vanilla extract fresh berries (strawberries, raspberries & blueberries) fresh mint

Recipe by 102

2 Place into two lined 10inch cake tins and bake for 35-40 minutes in a 160°C oven. 3 Once baked leave to cool slightly then remove from the tins and leave to cool completely.

5 Cut the tops from the strawberries. 6 Start with the bottom layer of cake on the serving plate and start with a thick layer of jam and then on top of the jam, place a thick layer of cream. Place the top layer of cake on and then spread a thin layer of cream on top. Start piling the berries up, add mint and dust with icing sugar to ﬁnish.

4 Whip the cream with the vanilla and icing sugar until it holds the shape.

Lauren Smith, Unique Tea Rooms & Gardens KLmagazine Special Food Edition

Unique Tea Rooms & Gardens CASTLE RISING

A FLAVOUR OF OUR RESTAURANT... This beautiful old building has been lovingly restored and many of its original features have been maintained, and it has been furnished with love, in our own ‘Unique’ style. The tea rooms are set in the picturesque village of Castle Rising, near the Sandringham Estate, and surrounded by the beautiful beaches of the North Norfolk Coast.Castle Rising is a brisk walk or bike ride from the Wootton’s and surrounding areas, with its charming country garden customers love to sit outside taking in the wonderful views of Castle Rising castle. We’re a traditional English country tea room with a cosy and relaxed atmosphere where visitors can enjoy good friendly, local service and tasty homemade food.

A TASTE OF OUR MENU... As well as our usual menu, we also oﬀer a whole range of meals throughout the day, from our ever popular full English breakfast to a luxury afternoon cream tea, with a glass or two of prosecco! Our lunchtime specials change daily, and there is always something to satisfy everyone’s taste. We pride ourselves in the fact that all our soups, pies and quiches, along with our daily homemade cakes, scones and desserts, are all lovingly homemade on site. In addition,

“A beautiful contemporary tearoom with a charming Unique twist...” we have sandwiches, wraps, salads and jacket potatoes, and not forgetting our Sunday Roast where booking is essential! Friday night is our popular steak night, where customers can enjoy a steak meal for two including a bottle of wine for £45 per couple. But if you’re not a steak lover our full menu is still available! We also oﬀer special themed nights throughout the year such as Valentine’s Day and Mother’s Day. The tea room is also available for private hire in the evenings, and during the day (subject to numbers). We can cater for special occasions, family get-togethers, or even intimate wedding receptions, and wakes. Not forgetting, we also oﬀer a telephone takeaway service to order we can even deliver locally too!

KEEPING IT LOCAL... We feel it’s very important to ensure that all our products are locally sourced, as we’ve have always believed in supporting local businesses.

Charlotte Crosby OWNER/MANAGER

Come in we’re

OPEN

Food served daily from 8am-8pm, during the spring/summer months, and 8am-7pm during the winter months.

Unique Tea Rooms & Gardens, Lynn Road, Castle Rising, King’s Lynn, Norfolk PE31 6AG Telephone: 01553 631211 Website: www.facebook.com/Castle-Rising-Tea-Rooms KLmagazine Special Food Edition

103

n o i s u f e l b i d e r c n i “An ” s t r e s s e d o r t e r of two

Chef ’s Top Tip

rt the Before you sta re to soak su e ak m e cip re kirsch the cherries in over night

INGREDIENTS (Serves 8) Chocolate Cake 60g self-raising ﬂour 60g caster sugar 60g soft margarine 1 egg 1 tbsp cocoa powder Cherry layer 1 (400g) tin black cherries (keep the syrup) 2 tbsp kirsch (optional) 1 sachet blackcurrant jelly Custard If yoitter. 570ml double cream 6 large egg yolks 50g caster sugar mixed with 1 tbsp. corn four 1 tbsp vanilla extract Topping 300ml double cream (whipped) chocolate ﬂake

Recipe by 104

Black Forest Trifle METHOD 1 Mix ﬂour, sugar, margarine, egg and cocoa powder into a batter and pour into a pre-greased cake tin.

7 Whisk in the cream whilst constantly mixing it.

2 Bake until light and ﬂuﬀy.

8 Pour the custard into a jug or bowl to cool.

3 Once cool place in the bottom of a suitable dish/dishes, top with the cherries.

9 Once cool place on top of the jelly, top with whipped cream and crumbled ﬂake.

4 Make the blackcurrant jelly in accordance with the packet instructions. Leave to cool. 5 Making the custard heat the cream in a pan over a gentle heat. 6 In a separate bowl whisk together the egg yolks, sugar, corn ﬂour and vanilla.

Brewers Fayre KLmagazine Special Food Edition

Brewers Fayre K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... Brewers Fayre is an incredibly inviting place to eat – because we’re always thinking of all members of the family. I have a young family myself, and know how important it is to get the balance right between having a safe and fun environment to occupy the kids and providing exciting, ﬂavoursome food for everyone. And that’s something we do extremely well. Your little ones are bound to head straight for our ‘Play at Brewers Fayre’ adventure zone, leaving you plenty of time to peruse our extensive menus. If you can’t bring them back to the table, food can be served in the play area as well as in the restaurant itself. We’ve also got a fantastic party room, where you can host amazing birthday celebrations.

A TASTE OF OUR MENU... We don’t pretend to offer anything other than wholesome and traditional pub grub (though there’s nothing wrong with that!) and you’ll find something on our menu to suit everyone’s taste. It’s very hard to recommend just one dish as there are so many different options, but the Beef and Doom Bar suet pudding is well worth trying, and we do a wonderful three-cheese crustless quiche which is the perfect treat for vegetarians. We also serve a fantastic breakfast –where children eat for free! For dinner, I’d suggest taking advantage of the

“Family dining doesn’t get much friendlier than this...” Chefs Counter menu, as there’s something diﬀerent every day of the week from 5-8pm: curries on Monday and Thursday, ﬁsh and chips on Tuesday and Friday, burgers and hotdogs on Wednesday, and a classic family carvery from 12noon-6pm on Sunday. Since we’re all about the children here, we’ve got a complete menu just for them – with starters, small main courses such as the Bash Street Burger, and (as you might expect) plenty of desserts.

KEEPING IT LOCAL... We forge strong relationships with our local diners by consistently providing amazing service, tasty food and a warm atmosphere. We don’t put on any airs and graces – we just serve up very tasty, very satisfying and very aﬀordable food! We create a local pub feel by hosting quiz nights and providing families with a comfortable and friendly dining experience that they love returning to again and again.

Clinton Jolly MANAGER

Come in we’re

OPEN

Breakfast is served from 6.3010.30am during the week and 7-11a m on Sunday. We’re open for lunch and dinner from seven days a week from 12noon-11pm (10.30pm on Sunday)

Brewers Fayre, Clenchwarton Road, West Lynn, King’s Lynn, Norfolk PE34 3LW Telephone: 01553 772221 Website: www.brewersfayre.co.uk KLmagazine Special Food Edition

105

e b o t e v a h s p o l l a c S “ timate starter” the ul

Chef ’s p Top Ti scallop in Wash the ock to kombu st ny grit a ve o rem

INGREDIENTS (Serves 1) Extra virgin oil 2 scallops (hand dived) Cooking stock 2 jerusalem artichokes (peeled) 150ml white wine vinegar 40g demerara sugar 40g salted butter 40g honey Squid ink cracker 400g water 60g tapioca 1 tsp squid ink Pickled silver skin onions 100ml water 100ml white wine Vinegar Sugar to taste Star anise Cinnamon Kombu jelly 2 kombu sheets Water Agar agar Chive oil Bunch of chives 100ml rapeseed oil Water Buttermilk Lemon juice

Purée Garlic Ginger Parsley Wasabi Dill Tarragon Salt Lemon juice (measurements to taste) Pressed pancetta 2 pancetta slices Roe Powder Roes (reserved from scallops)

Recipe by 106

Scallops, Artichoke & Chive Buttermilk METHOD Shuck and remove the roe of the scallop and slice into three. For the cooking stock Combine all ingredients and bring to a simmer, pour into an oven proof dish, add artichokes and cover with damp greaseproof paper and foil. Cook in oven at 180°C until just soft. Remove and slice to equal size as the scallops. Finish with blow torch. For the squid ink cracker Combine all ingredients in a pan and gently warm until the tapioca becomes translucent. Spread on a silpat and leave to air dry overnight. Break into pieces and deep fry at 180°C until crisp. For the pickled silver skin onions Boil all the ingredients and pour over peeled onions. For the Kombu jelly Hold kombu in 70°C water for 30 minutes, remove kombu and reduce liquid to intensify ﬂavour. Combine with Agar Agar according to manufacturers instructions and set. Once cool dice into cubes.

For the chive oil Combine the chives with the rapeseed oil in a ziplock bag, heat in 55.5°C water for 35 minutes, remove and blend, then pass through muslin. Combine with buttermilk and lemon juice, season to taste and gently shake to mix. For the purée Smash together the garlic, ginger, parsley, wasabi, dill and tarragon to create a smooth paste, season with salt and lemon juice. For the pressed pancetta Place pancetta on a roasting tray between two sheets of grease proof paper with another tray on top and cook until crispy. Smoked roe powder Smoke the roes, dehydrate and blitz to a powder.

Kitchen team at Market Bistro KLmagazine Special Food Edition

Market Bistro K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... For my wife Lucy and I, the main focus of Market Bistro has always been to create the best quality seasonal British food from fresh, local, and sustainable produce. Since opening the restaurant in 2009 we’ve changed every year, developing and improving what we do. We were delighted (actually we were astonished!) when we were recognised by Condé Nast as being one of the best restaurants in the world, and the only one of the 14 in the UK outside of London. We were listed in The Michelin Guide and The Good Food Guide for 2017 and we’re also in the The Good Food Guide for 2018. As the owner and admittedly selftaught Head Chef, I have the freedom to cook whatever I feel is right for the time of year and from the local produce – and that makes a huge diﬀerence.

A TASTE OF OUR MENU... I always try to reflect the seasonal variety of good Norfolk produce. Our menus are changed to accommodate this, and we cook whatever’s in season and is available. Everything is homemade from scratch in our kitchens, and all our produce is delivered daily. We have a strict fishing policy, in that we’ll only serve line-caught or organically farmed fish. We normally have a couple of fish dishes on the menu and a vegetarian option, and we’ll always try our best to accommodate anyone who has specific

“Fine dining in one of the best restaurants in the world” allergies or dietary requirements. We make all our bread and desserts daily, as well as the chutney that’s served with the cheese and the petit fours that you can enjoy with your coﬀee. If you wanted to characterise our menu, I think you’d have to describe it as a showcase of local ﬂavours – taking Norfolk’s incredible food to a new level.

KEEPING IT LOCAL... It’s always been important for us to support the local food economy. We have a local forager who grows and supplies our vegetables from wild garlic to micro herbs, and our meat doesn’t travel far either; the pork comes from Wisbech and the venison is reared on the Houghton estate. We’re always keen to encourage and support new producers, and recently we’ve introduced the award-winning wines from Winbirri Vineyards and locally-produced gins, as well as smaller producers such as Crush Oils, who make an amazing rapeseed oil.

Richard Golding

Come in we’re

OPEN

Tuesday evening 6pm-8.30pm Wednesday – Thursday 12noon-2pm and 6pm-8.30pm Friday & Saturday 12-2pm and 6-9pm

OWNER & CHEF

Market Bistro, 11 Saturday Market Place, King’s Lynn, Norfolk PE30 5DQ Telephone: 01553 771483 Website: www.marketbistro.co.uk KLmagazine Special Food Edition

107

Could this be one of the best pubs in the world? In 2016, Richard and Lucy Golding’s Market Bistro was voted one of the best restaurants in the world. Now the couple have turned their attentions and brought their touch of style to the pub next door, as Clare Bee discovers...

he old part of King’s Lynn is looking up. As well as several new shops at the Saturday Market end of the High Street, including the newly-opened Smiths the Bakers right on the corner, the old Wenns pub on the opposite side of the road has recently been refurbished and has now opened as Goldings Public House and Rooms. Under the management and ownership of Richard and Lucy Golding, who already run the restaurant Market Bistro next door, the building has been transformed and literally saved from falling down, and now oﬀers an attractive and stylishly decorated pub, deli and (in the very near future) comfortable rooms. It’s been a long and interesting road for the Goldings to get here. They 108

originally met 20 years ago when they both worked for British Gas in London, but after marrying and starting a family, decided they wanted to change their career path and move into hospitality. So they left the capital and moved to Wales to open a country house hotel. After ﬁve years they realised it wasn’t so easy to live in the middle of nowhere (the nearest shop was 12 miles away!) and with a child starting school, they decided to look elsewhere. Quite by chance they met a couple on holiday, Phil and Beth Milner, who lived in Norfolk and where Phil worked as the executive chef at The Orange Tree in Thornham. So once again the Goldings decided to move, and after ﬁve years of Richard working with Phil, the opportunity came to buy what is now Market Bistro.

They’ve now been there for nine years, living next to the Wenns pub, which closed two years ago. “About 18 months ago we were asked if we would be interested in running the place,” says Lucy Golding, “working with TR Maintenance and Lime House Developments, to achieve our vision of how we wanted things to look and be. The work began last January and we managed to open on December 13th just in time for Christmas.” Originally opening just for drinks, they started serving food in January, and the plan is to open the rooms by the end of March. “By then, we’ll know how things are going downstairs,” continues Lucy. “You can only do so much at once, and we want everything to be ready.” The rooms will all be upstairs and will KLmagazine Special Food Edition

consist of four apartments with kitchens and lounges, and two studios – all of which will have stunning views of the Minster. “Our aim is that people will come for mid-week or weekend breaks and use the rooms as a base for exploring West Norfolk,” says Lucy. “They could eat in Market Bistro one night, and grab something from the deli for breakfast or lunch the next day before heading out to see the area.” Richard and Lucy are very encouraged by the results so far. The pub is spacious and has several areas offering different types of seating; there are tables by the window to enjoy the sun and the unbeatable view of the Minster directly opposite, further tables with taller stool seating, and a cosy snug area with squashy sofas. Often by mid morning on a weekday several tables are already occupied, with customers enjoying various types of drinks or meals – coffee and pastries or an early lunch – and there‘s a gentle hum of conversation throughout the place. But Richard and Lucy aren’t resting on their laurels; they’re both brimming with ideas to offer even more to their customers and visitors to the town. Once the warmer weather arrives, they hope to have outdoor seating, with heat lamps and blankets, so people can sit outside in the evening and watch the Minster’s spectacular light shows. And when the rooms are up and running, they plan to open for breakfast and also supply hampers to those staying in their rooms.

KLmagazine Special Food Edition

109

The couple are also hoping to be able to work in partnership with other local businesses. Being situated next to King’s Lynn Town Hall – which regularly hosts wedding ceremonies – they’re in an ideal position to offer wedding packages, along with Bottom Drawer bridal dress shop and No. 4 Hair and Beauty salon in the High Street. The Goldings are keen to use local produce in the same way they do in Market Bistro. “There‘s so much good local produce around us it would be silly to use anything else!” explains Lucy. “Every month we’ll have a producer of the month; at the moment it’s Crush Foods who do lots of rapeseed oils, garlic flavoured oils and granola. We’ll offer a discount on that producer and also incorporate their products into our menu.” At the beginning of March, Goldings will also be taking part in King’s Lynn Cocktail Week, with the emphasis on gin. With several local gin makers there will of course be tastings, but there’ll also be talks on the history of gin. There are plans for other historic food talks, possibly even joining forces with the King’s Lynn Town Guides to host foodbased walks and talks. Goldings offers something for everyone, whether it’s for a drink, a meal or somewhere to stay. It won’t be competing with Market Bistro, but complementing it – by offering good traditional pub food done really

110

well, such as handmade pies and good butcher’s sausages. But it’s also possible just to pop in for coﬀee and a cake or to pick something up from the deli. Richard and Lucy are very proud to be involved in the regeneration of this historic part of King’s Lynn. There’s so much of interest to see and do in the area, and after taking in the sights what could be better than ﬁnding somewhere warm and welcoming, with outstanding food and drink? You can enjoy a taste of Goldings at 8-9 Saturday Market Place, King’s Lynn PE30 5DQ. Telephone 01553 602388

KLmagazine Special Food Edition

D L S O A N N O S

D A fresh taste of the sea for over 150 years • LOCALLY CAUGHT FRESH FISH & SHELLFISH

• DELICATESSEN WITH A RANGE OF QUALITY CHEESES • LOCAL GAME • FREE RANGE EGGS • LOCAL HONEY Austin Fields, King’s Lynn PE30 1PH | Tel: 01553 772241 OPEN: Tues/Wed/Thurs 7am-4pm, Fri 7am-5pm, Sat 7am-3pm

” s u o i c li e D d n a le “Simp

Chef ’s p Top Ti g rcook kin Never ove r fo y fr stir prawns – s te u in 2-6 m on size. according

Salted Butter King Prawns in white wine sauce

INGREDIENTS

METHOD

(Serves 2) 12 king prawns (deshelled) Handful of baby asparagus Handful of babycorn Handful of julien carrots 2 cloves freshly crushed garlic ½ tsp butter 1 tsp oil 1 whisked egg Pinch of salt 1 tsp sugar 4 tsp water 25ml white wine Plain ﬂour 1 tsp potato starch

1 To prep king prawns, coat in plain ﬂour and brush with a whisked egg. Leave for 10 minutes.

Recipe by 112

2 In a freshly boiled pan of water, blanch all the vegetables together for 1 minute. Drain and set aside. 3 In a separate bowl mix potato starch with 2 tablespoons of water. Set aside.

add all the ingredients together into the pan. 5 Cook thoroughly, seasoning with a pinch of salt and sugar, and add 2 tablespoons of water and wine. 6 Add potato starch mixture into pan to thicken sauce and serve.

4 Heat a frying pan with oil and put in crushed garlic and butter. Once melted

Shawn Wong (Sous Chef ) Pearl River KLmagazine Special Food Edition

Pearl River K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... My parents opened a hugely successful Chinese restaurant in Fakenham back in 1978, and you could say that I grew up in the kitchen there. I’d always wanted to open a restaurant of my own, and when we found the former Kennedy’s pub in King’s Lynn it was absolutely perfect. Thanks largely to my wife Amy and her brilliant design ideas, the space has been completely transformed into a very modern and stylish environment; in fact, the Pearl River is now undoubtedly the area’s premier Chinese restaurant. The lowlevel lighting creates a beautifully relaxed atmosphere, and people are always fascinated by our wall-sized tropical aquarium. You’ll ﬁnd quiet tables for two and huge round tables for parties and larger groups, but we’ve cleverly arranged them so you’re never distracted by other diners.

A TASTE OF OUR MENU... Over the last 15 years people have become a lot more knowledgeable about Chinese food, and they now expect more authenticity, which is great news for us because we can serve Chinese dishes the way they’re supposed to be served. Naturally, the menus are predominantly Chinese, but they do contain inspiration

“Authentic Chinese cuisine the way it’s meant to be served...” from cuisines such as Mongolian and Thai. Most people choose the buffet option as it’s a great way of sampling a wide range of different flavours, but there are some fantastic dishes on the à la carte menu. The salt and pepper crab has an incredible taste that almost dances in your mouth, and I’d always recommend the beef fillet in a red wine and black pepper sauce. It’s a reasonably simple recipe, but it wonderfully aromatic and the meat is some of the most tender you’ll ever taste. Everything is cooked to order and all our sauces are made from scratch in the kitchen, including our Singapore Sauce – which very few Chinese restaurants do.

recently, and we’ve got a wide range of superb gins that are all produced in Norfolk.

Philip Wong OWNER AND CHEF

KEEPING IT LOCAL... We get as many of our vegetables from King’s Lynn and the surrounding area as we can, and we’ve supported local butchers and ﬁshmongers from day one. As you can imagine, lots of our ingredients – especially the herbs and spices – aren’t natural to Norfolk, so we have to rely on suppliers from outside the county. But if we can’t get something locally, we’ll focus on quality instead. It’s nice to see our bar becoming more local – gin has exploded in popularity

Come in we’re

OPEN

We’re open from 12noon-2pm and from 5.30-11pm seven days a week.

Pearl River, John Kennedy Road, King’s Lynn, Norfolk PE30 2AA Telephone: 01553 773288 Website: www.pearlriver.co.uk KLmagazine Special Food Edition

113

o t a t o p e s “The d a fantastic puffnschadto any dish!” cru

Chef ’s Top Tip

g in Instead of fryin try using l, oi e bl ta ge ve for a beef dripping richer ﬂavour

Potato Puﬀs INGREDIENTS

METHOD

(Makes 20 puﬀs) 1kg mashed potato 125g butter 125ml milk 125g gluten free ﬂour 3 eggs Salt & ground white pepper Vegetable oil for frying

1 Place the butter and milk in a saucepan over a low heat until the butter has melted. 2 Add this to the mash in a large bowl and beat with a wooden spoon until smooth. Freshly made mash works best as it’s still warm so it’s easier to work with. If using mash that’s been made ahead, then warm it up on the stove. Season to taste with the salt and white pepper. 3 Add the eggs, one at a time, and continue to beat with a wooden spoon. You should achieve a dropping consistency, which is where the mash just drops oﬀ the spoon. Add the ﬂour and mix well to combine.

Recipe by 114

4 Spoon the mash mixture into a piping bag and pipe small balls about 1 inch in diameter onto a greased baking tray. Chill in the fridge for about 2 hours. 5 Once chilled, roll each ball on a clean surface with your hand cupped over the top until a smooth ball of mash is achieved. 6 Cook in a deep fat fryer filled with the vegetable oil at 170°C until the potato puffs float to the surface and turn golden. 7 Remove the potato puffs from the hot oil with a slotted spoon and drain on tray lined with kitchen paper. Serve hot.

Trevor Clark (Head Chef ) e Duke’s Head Hotel KLmagazine Special Food Edition

Duke’s Head Hotel K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... The Duke’s Head Hotel has always been a focal point in King’s Lynn. Queen Victoria liked it so much she stayed here twice and it’s supposed to be one of the most haunted buildings in town – but most people simply enjoy it for its brilliant atmosphere. Today the Duke’s Head is a lot more than a hotel – it has the most stylish cocktail lounge in the area, and at the back of this magnificent old building is a relaxed restaurant that serves truly wonderful food. From a social lunch in the bar to a classic afternoon tea in the lounge, we have the perfect setting for any occasion. It’s classy and refined, but it’s never stuffy or pretentious – this is a modern hotel that has a very leisurely, almost romantic vibe to it.

A TASTE OF OUR MENU... We’re trying to take people on an enlightening dining journey with dishes that use few ingredients but deliver maximum taste. I like to create food with a personality, which means our menu is rather unconventional. You won’t recognise some of the food, but put your faith in it and try it – I promise you won’t regret it! For example, our signature dish is a parsnip-based main course with potato gnocchi and curried granola, and it

“Food with personality in a hotel full of character...” works brilliantly. It’s a great example of why we’re so proud of our vegetarian dishes, which are a far cry from the stereotypical choices of quiche or mushroom risotto. At the moment, our duck-based dish is my favourite. It’s a beautiful mix of Gressingham duck ﬂavoured with ras el hanout, cauliﬂower and potato gnocchi and granola. And please don’t leave without trying our peanut butter parfait with a milk sorbet, cherry gel and smoked aerated chocolate – it’s simply beautiful.

KEEPING IT LOCAL... Most of our ingredients come from Norfolk and Suffolk and we do all we can to source our food locally. Our real passion is to showcase the high quality produce available from our bountiful county and reveal the full glory of its different flavours and textures. We all look forward to welcoming you to the Duke’s Head Hotel very soon.

Trevor Clark HEAD CHEF

Come in we’re

OPEN

We’re open seven days a week and serve breakfast from 7am. Food is available all day and we ﬁnish servi ng dinner at 9.30pm.

e Duke’s Head Hotel, 5-6 Tuesday Market Place, King’s Lynn, Norfolk PE301JS Telephone: 01553 774996 Website: www.dukesheadhotel.com KLmagazine Special Food Edition

115

“The per and stres fect health s-free di y nner!”

Chef ’s Top Tip

es, up the vegetabl When chopping em th op ch unky - if you keep them ch ing rn bu of k ris e run th too ﬁnely you t all tempted to pu them. Don't be e m sa e th at in your vegetables ok erco time - if you ov most them you'll lose of the ﬂavour!

Scottish Salmon with roasted vegetables INGREDIENTS

METHOD

(Serves 4) 4 x 200g salmon ﬁllets Mixed leaves New potatoes Basil pesto 1 courgette 1 red pepper 1 yellow pepper 1 aubergine 1 red onion Balsamic glaze

1 Heat the oven to 200°C and roast the chopped peppers and red onion for about 10 minutes.

Recipe by 116

2 Pan fry the salmon on a medium heat on both sides and place in the hot oven for 10 minutes depending on how pink you like your ﬁsh.

4 To serve, dress the plate with the balsamic glaze. Mix a good spoon of pesto with the warm root vegetables and place in the middle. Rest the salmon on the vegetables and serve with dressed salad and buttered new potatoes.

3 Add the courgette and aubergine to the peppers and red onions to ﬁnish.

Mick Teasdale (Head Chef ) e Riverside Restaurant KLmagazine Special Food Edition

e Riverside Restaurant K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... The Riverside opened its doors to the public over 30 years ago, and it was just seven years ago that I joined my aunt Pat Isbill in the running of the restaurant and Crofter’s Coffee House. We’re actually linked by underground cellars to the coffee house, which is another part of our family. My aunt first fell in love with the Riverside Restaurant when she worked there as a pastry chef 32 years ago; now, as joint owner, she’s still working in the kitchen. The restaurant itself is a beautiful, 15th century restored building in the historic core of King’s Lynn. Inside, it boasts original wooden beams and stunning views of the River Great Ouse, while outside there’s a charming, south-facing terrace and a garden which is a delightful place to eat in the summer. The Riverside Restaurant is a real hidden gem, and as a family-run business, we have a vested interest in delivering friendly customer service and creating a warm and welcoming feel.

A TASTE OF OUR MENU... Our chef Mick Teasdale is consistently outstanding and returning customers know that he never fails to deliver. Our menu isn’t

“Dine in style with stunning views over the River Great Ouse...” too overwhelming, but oﬀers a wide range of traditional English tastes and ﬂavours such as Chicken Supreme and Beef Bourguignon. However, Mick does like to add his own twist on things – he does a fantastic pan-fried sea bass which is served with a spring onion and pink ginger cream sauce. It’s a menu that stands to compete with any restaurant in the area. Our most popular and famous food is our signature King’s Lynn Brown Shrimp and Leek Tart - people come from miles away to taste it!

KEEPING IT LOCAL... We’re proud to say that we source virtually all our ingredients from within King’s Lynn itself, and that’s always been important to us – it’s our home and we do everything we can to support it. People really appreciate the taste of quality, home-cooked food, and we produce as much as we can ourselves – ranging from the bread and scones to the biscuits and desserts

Kirsty Hill

COMPaNy DiRECTOR

Come in we’re

OPEN

We’re open from 12noon for lunch and from 6.30pm for dinner Monday to Saturday.

e Riverside Restaurant, 27 King Street, King’s Lynn, Norfolk PE30 1ET Telephone: 01553 773134 Website: www.theriversiderestaurantkingslynn.co.uk KLmagazine Special Food Edition

117

e ch io r b a n o d e v r e s t s e “B ith fries” bun w Fried Chicken

igh Burger

with buffalo sauce, smoked cheese & jalapeño jam INGREDIENTS (Serves 4) 8 chicken thighs 1 cup flour 1 tsp celery salt ½ tsp white pepper ½ tsp smoked paprika Pinch of cumin Jalapeño Jam 6 jalapeños finely chopped ½ cup of cider vinegar ½ cup granulated sugar

Generous pinch of salt ½ tsp ground coriander 1 tbsp capers Buﬀalo sauce ½ cup butter 1 tsp cayenne pepper 1 tsp paprika 1 tsp salt ½ tsp ground black pepper Lemon juice ½ cup honey

METHOD 1 For the thighs, coat in a mixture of the plain ﬂour, celery salt, cumin, smoked paprika and white pepper. 2 Deep/pan fry until golden brown and cooked through. 3 Top with a slice of applewood smoked cheese and grill. 4 For the buﬀalo sauce, melt the butter in a saucepan and add the butter, cayenne

Recipe by 118

pepper, paprika, salt, black pepper and lemon juice. Then while stirring, pour in the honey and it should turn to syrup. 5 For the jam, cook the jalapeños, cider vinegar, sugar, salt, ground coriander, capers on a high heat and then low until thick and syrupy. 6 Serve on a brioche bun with fries and enjoy!

Charlie Tostevin (Co-Owner & Chef ) Archers Kitchen KLmagazine Special Food Edition

Archers Kitchen K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... Archers has been a popular eating and drinking spot in King’s Lynn for many years, but when my wife Junno and I returned from a spell in London and took it over in 2013 we wanted to bring a touch of metropolitan style with us. We took some inspiration from our favourite eateries in the capital, but we’ve also worked hard to celebrate King’s Lynn; you’ll ﬁnd yourself surrounded by local artefacts and momentoes we’ve found in local vintage shops, including some fascinating old photographs of the town that came from my parents. The interior is deliberately subdued; we’ve used rich and dark colours to give it a very homely and happy feel, and we’re very proud of the fact it appeals to so many people of so many diﬀerent ages.

A TASTE OF OUR MENU... Junno calls it ‘soul food’ but I think ‘delicious comfort food’ is probably more accurate! It’s a mix of American and British food – at breakfast, for example, you can choose between the full English fry-up or pancakes and maple syrup. I’m a self-trained chef, and I want to make food that I’d like to eat myself – food that’s prepared with lots of care and attention. Our chilli cheese dogs are fabulous, but if you’re only going to try one thing from the

“A taste of London style in the centre of King’s Lynn...” menu you have to order the Texas Chilli – it’s my own recipe and it’s been reﬁned over a number of years. It’s made from beef shin rather than minced meat and slow cooked on the bone, which results in a superb consistency and a truly amazing ﬂavour. On Friday and Saturday evenings our cocktail bar opens, and it’s worth visiting just to try our Spiced Pineapple Mojito – it’s a truly wonderful drink.

KEEPING IT LOCAL... We make virtually everything on site, including our famous jalapeño jam, and try as hard as possible to buy as locally as we can. From the beginning we’ve made a special point of visiting the markets of King’s Lynn in the mornings to see what’s in season and what’s available. That’s why we don’t know what the soup of the day or daily specials will be until we get to the market! It’s extra work for us, but it does make a huge diﬀerence in terms of freshness, quality and taste.

Charlie Tostevin

Come in we’re

OPEN

Tuesday-Saturday from 9am to 4pm Sunday from 11am to 3pm You can enjoy our cocktail bar Fridays and Saturdays 6pm to 11pm

CO-OWNER AND CHEF

Archers Kitchen, Limes House, 25-26 Purfleet Street, King’s Lynn, Norfolk PE30 1ER Telephone: 01553 764411 Website: www.facebook.com/archerskingslynn KLmagazine Special Food Edition

119

“who doesn't love a gooey chocolate soufflé warm from the oven...”

Chef ’sip Top T

ht é straig e s o uﬄ ill w e Serve th ﬄ u the so away – lift and lose its to in beg ools. c it as collapse

Chocolate-chip Souﬄé INGREDIENTS

METHOD

(Serves 6) 1 tbsp melted butter 100g sugar (plus 1 tbsp for coating souﬄé dishes) 500ml milk 170g semisweet chocolate 6 eggs, separated 4 tbsp corn-starch Icing sugar to decorate

1 Preheat oven to 205°C. Butter the inside of four souﬄé dishes with the melted butter. Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess. Chill. This will make them set and ready to use. 2 Bring the milk gently to a simmer and remove from the heat. Melt the chocolate in a double boiler. 3 In a mixing bowl, combine the egg yolks, 50g sugar and the corn starch. Beat thoroughly. Add a little of the hot milk to the yolk mixture and beat. 4 Combine the yolk mixture with the remaining hot milk, beating constantly. Cook over gentle heat, stirring constantly, until mixture is quite thick. Scrape the melted chocolate into the custard and beat well to blend. Pour and scrape this into a mixing bowl. Then leave this to cool.

Recipe by 120

5 Beat the whites until thickened and add a little of the remaining sugar. Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks. 6 Add about one-third of the whites to the chocolate mixture. Beat briskly until well blended. Add the remaining whites and the chocolate chips and fold them in gently but rapidly with a spatula. Spoon an equal amount of the mixture into the four prepared dishes. 7 Smooth over the tops of each soufflé. Run your thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the soufflé mixture from the dish. 8 Arrange the dishes on a baking sheet and place in the oven. Bake 15-20 minutes. Serve sprinkled with icing sugar.

Shane Wagg (Head Chef ) e Rathskeller KLmagazine Special Food Edition

e Rathskeller K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... When I opened the Rathskeller with my wife Christina and our three daughters in December 2013, the South Quay was fast becoming a trendy dining-out quarter of King’s Lynn. With exposed timbers to the crown post roof, we could see the building created the perfect ambience for ﬁne dining, and its outdoors eating area on the quayside is perfect for al fresco dining when the weather permits. Our main aim has been to make this a relaxed dining experience, whatever the occasion. The Rathskeller boasts an oak-panelled wine bar which steps out onto an enclosed inner courtyard – and oﬀers a wide range of refreshments, with a hand-picked wine menu to suit all tastes, as well as real ales, bottled beers and a lager and a comprehensive spirit selection.

A TASTE OF OUR MENU... We count ourselves lucky to have Shane Wagg as our Head Chef, and he’s ably assisted by his Sous Chef Paul Smart. They serve up a fabulous range of lunchtime meals from light bites to generous sharing platters of antipasti. Starters such as our butterﬂy prawns lead perfectly onto traditional favourites like our Rathskeller burger, which are topped with smoked back bacon and caramelised red onion jam. The

“Enjoy a taste of England’s last Hanseatic warehouse...” dinner menu is equally tempting – customers think very highly of our crab cakes with sweet chilli sauce as a starter – although the beetroot Carpaccio with candied walnuts and goat’s cheese bonbons is also a wonderful choice. For your main course I’d always recommend you choose either our tasty duck leg or a classic sirloin steak with all the trimmings – though I must say our vegetable lasagne is absolutely brilliant.

KEEPING IT LOCAL... We take real pride in the fact our produce is sourced locally where possible and that we oﬀer several tasteful gluten-free and vegetarian options. The Rathskeller also hosts live music events and quiz nights on the third Wednesday of every month for £1 per person. In addition to this, soon you’ll be able to shake it up a little at our monthly cocktail masterclasses, ideal for hen do’s and team-building.

Come in we’re

OPEN

7 days a week, 10am onwards.

OWNER

e Rathskeller, 1 South Quay, King’s Lynn, Norfolk PE30 5GN Telephone: 01553 773713 Website: www.therathskeller.co.uk KLmagazine Special Food Edition

121

Coffee heaven in the centre of King’s Lynn... In the UK we drink around 55 million cups of coffee every day, and a local company is now helping convert a few more fans, with over 30 single origin and blended coffees roasted on site. Sylvia Steele enjoys a taste of Tropic Coffee

s soon as you approach the premises you’re met with the most delicious aroma you could imagine, and lovers of the drink know immediately that they’re about to enter coffee heaven. At this friendly factory in King’s Lynn, the hallmark of Tropic Coffee Ltd is ‘coffee excellence since 1983’ – and it’s very hard to disagree. Founded by Managing Director Martin Sanctuary, the company has been blending, roasting and packing coffee for over 30 years now. Tropic Coffee remains a family-owned business, with Martin’s son David (who joined 10 years ago) and Julie as directors ensuring the smooth running of the production and administration. Martin has a wealth of experience in

KLmagazine Special Food Edition

all sectors of the business, and it’s not surprising as he says he’s been in coffee all his life. He started as a trainee coffee buyer with Kenco and then joined Lyons Tetley (who were the industry leaders at the time) before returning to his native Norfolk from London to start his own business. There’s no shortcut to learning this highly specialist trade. Coffee grows on several continents (in fact, most countries between the Tropics of Cancer and Capricorn) and is subject to all forces of nature, climate, soil types and altitude. A substantial amount of processing is involved both at origin and at home to get from bush to your cup; it’s always interesting and often dramatic. It’s certainly never boring. Brazil, the world’s largest coffee

producer, lost half its crop in only one night of severe frost in 1975 – a disaster which sent coffee prices rocketing sky high. Coffee is traded internationally in dollars and is particularly affected by fluctuations in exchange rates. The two main coffee trading centres of London and New York see prices of Arabica and Robusta fluctuating daily. To counter some of this movement, Tropic Coffee has the option to forward buy and hedge its purchases on the Coffee Futures Market. During a tour of the factory, David Sanctuary is keen to explain how roasting coffee beans is a quite unique skill. Although it’s easy to pick up the basics, it takes a very long time to master. Balancing temperature (around 220 C) and time (around 25 minutes) o

123

ensures the correct development of the bean, obtaining the required taste profile and the all-important aroma. Tropic Coffee’s roaster is a 76kg Whitmee – which uses traditional through-the-flame roasting to ensure the ultimate heat transfer and evenness in colour throughout the bean. “We’re supplying direct to hotels, restaurants, coffee shops and pubs throughout the UK and the Channel Islands,” says David, “offering over 30 different single origin coffees as well as our own unique range of blends. Our core business is suppling our ‘own label’ blends to wholesalers in the catering sector – where we can offer bespoke blends and customized packaging using modern machinery and advanced thermal printers.” Tropic Coffee has an in-factory shop for serious coffee drinkers for whom nothing short of ‘fresh from the roaster’ will do, and the coffee can be purchased in bean or ground form to suit any form of brewing equipment. But it’s not all about coffee. Julie points out there’s been a definite increase lately in the demand for looseleaf teas, as many people realise the benefits of a fine quality tea and return to their pots and strainers. The shop stocks a wide range of black, green and herbal teas from India, China and Sri

124

Lanka to name but a few. Responding to demand, Tropic Coffee also has an online shop with a diverse selection of single origins and Tropic’s own popular blends. For many people, coffee has become an essential part of everyday life. The emergence of so many coffee shops on the high street underlines the popularity – and the quality of the coffee being served in any establishment should never be underestimated to ensure customers come back again and again. Keeping quality as the priority, Tropic Coffee invites proprietors and chefs to their factory showroom to taste its unique range of coffees brewed either

by espresso machine or (if preferred) traditional methods such as filter or cafetiere. Staff training in barista skills is also offered if required. Tropic Coffee also supplies espresso machines and Bean-to-Cup Machines for purchase or lease. Taste may be personal but Tropic Coffee does everything to help you discover that all-important (but often elusive) perfect cup of coffee. Tropic Coffee can be found at Units 710 Piper Road, Hardwick Narrows Estate, King’s Lynn, Norfolk PE30 4BH. For more information and the company’s online store, please see www.tropiccoffee.co.uk

KLmagazine Special Food Edition

FREE consultation and design service from our dedicated kitchen specialist

MKM KING’S LYNN

NORTH LYNN INDUSTRIAL ESTATE, KING’S LYNN PE30 2ND 01553 817 830 | mkmbs.co.uk

23(1 0RQ )UL 6DW QRRQ

“Wow your guests with this refreshing dessert at your next dinner party!”

Chef ’s Top Tip

t mango purée, For the freshes s, ately 4 mango peel approxim ks and un ch to in sh then cut the ﬂe lse blender and pu add them to a n’t ﬁnd ca u yo If s. nd for 5-10 seco gos then use any fresh man go chunks! an m frozen

Mango Panna Cotta with coconut biscuit INGREDIENTS

METHOD

(Serves 6) 250ml mango purée 250ml milk 250ml double cream 100g sugar 9 bronze gelatine leaves For the biscuit 150g unsalted butter 55g sugar 1 tsp cardamom 20g coconut 180g plain ﬂour

1 In a saucepan, gently heat the milk, cream, mango puree and sugar, then whisk in the gelatine until well dissolved.

Recipe by 126

2 Pour into moulds and refrigerate for at least 2-3 hours. 3 Meanwhile, prepare the biscuits by mixing together the sugar, butter, cardamom, coconut and plain ﬂour.

4 Roll the dough out to the thickness of a pound coin, and cut into shapes with a round biscuit cutter. Place carefully on a baking tray and bake at 180°C for 12-15 minutes. 5 Serve with whipped cream, diced mango, micro baby mint and mango coulis.

Pawel Oles (Head Chef ) Marriott’s Warehouse KLmagazine Special Food Edition

Marriott’s Warehouse K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... Marriott’s Warehouse has stood on the banks of the River Great Ouse in King’s Lynn for over 400 years. Originally a Hanseatic warehouse, it was renovated and refurbished in 2000, and part of that Millennium project was an educational feature on the Wash and its importance to the town. My friend Malcolm Catlin had always been in awe of the building, and when its future started to look a little uncertain, we decided to step in to try to save it. I’ve always been involved in agriculture and have a real passion for food – and the building and location made the idea of opening a restaurant an obvious one. We opened in April 2013, and the majestic setting provides the perfect stage for our open kitchen, which is always a talking point. The building is in the care of the Marriott’s Warehouse Trust, which has maintained the need for an educational element – so don’t forget to visit the ﬁrst ﬂoor, which has various local exhibits and some fabulous models of the most famous historic buildings of King’s Lynn.

A TASTE OF OUR MENU... At Marriott’s Warehouse we’re not trying to win stars or rosettes for our food; it’s always been our aim to produce traditional high quality food for great value. That doesn’t mean it’s ordinary, though. Our Head Chef Pawel Oles has worked in several local

“Fabulous food in one of King’s Lynn’s most famous buildings...” restaurants, but he’s originally from Poland, so don’t be surprised to find some little Eastern European twists or more adventurous dishes on the menu – such as his brilliant sweet potato, pepper and mixed bean chilli. Two of his junior chefs were actually trained at the College of West Anglia, which is a nice example of our close ties with the town. We make everything from scratch on site, and I can’t talk about our food without mentioning our Seafood Crumble. It’s been on the menu since day one, so you’ll always be able to enjoy it. It’s a great combination of fish and seafood in a superb white wine and tarragon sauce, all topped off with breadcrumbs and applewood cheese. And it’s absolutely outstanding.

KEEPING IT LOCAL... As Marriott’s Warehouse has been such a part of King’s Lynn for so long, I’m pleased to say that all the meat, ﬁsh and vegetables used in the restaurant is sourced from suppliers in the town itself. We’re in a famously agricultural area, and we’re really spoiled throughout the year with the amount (and quality) of what gets grown and produced here in Norfolk. We always try to ensure our

menus are dominated by what’s in season, and I think our kitchen does an exceptional job of making the most of it.

Andrew Hornigold OWNER

Come in we’re

OPEN

Every day from 10am for breakfast, with light bites and main meals available from 12noon-2.30pm (3pm on Sundays) and from 5-9pm.

Marriott's Warehouse, South Quay, King’s Lynn, Norfolk PE30 5DT Telephone: 01553 818500 Website: www.marriottswarehouse.co.uk KLmagazine Special Food Edition

127

” ld co r o m r a w d e v r e s s u “Delicio

Treacle Tart INGREDIENTS 500g golden syrup 125g fresh white breadcrumbs 2 lemons, zested 1 pot créme fraîche

250g plain ﬂour 125g cold butter 90g caster sugar 1 large egg 1 tsp ground ginger

METHOD

(Serves 12) For the Sweet Pastry 1 Rub the cubed butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar, zest of 1 lemon and beaten egg. Knead the dough and rest 2 Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. Wrap the dough in cling film and chill in the fridge for at least an hour to relax. Roll dough for tart case 3 Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a tart case and gently press into the edges, trim off any excessive pastry.

Prepare for blind bake 4 Line the inside of the tart case with baking parchment and ﬁll with dried beans, then chill again for 15 minutes. 5 Preheat the oven to 180°C.

Recipe by 128

Blind bake the pastry 6 Bake the case for 15 minutes, before removing the beans and cooking for another 5 minutes. Remove the tart case from the oven and lower the temperature to 150°C. Making treacle mix 7 Zest the other lemon and squeeze the juice of half of it into a bowl. Stir in the breadcrumbs, golden syrup and ground ginger to fully combine before tipping into the cooked pastry case and returning to the oven for 25 minutes. Squeeze the other half of the lemon in to the crème fraîche. Portion treacle tart 8 Allow to cool completely before removing from the tart tin and cutting into slices. Serve treacle tart 9 Serve each slice with a dollop of the lemon crème fraîche and a few fresh raspberries.

Stuart Deuchars (Head Chef ) Bank House KLmagazine Special Food Edition

Bank House K I N G ’ S LY N N

A FLAVOUR OF OUR RESTAURANT... I’ve been at Bank House for nine years now, but the building has obviously been around a lot longer than me! This beautiful Georgian property has played an essential role in the history of King’s Lynn, and comes as no surprise to learn it’s featured in ﬁlms and on television period dramas. It’s a stunning building, but in this modern day we work very hard to make it accessible to people – and concentrate on forging a strong relationship with the town. We believe in the importance of creating a comfortable and relaxed environment, and steer clear of any pretentiousness in doing so. Bank House is a clever and successful mix of the old and new faces of King’s Lynn – it’s fresh and vibrant but it’s also packed with heritage.

A TASTE OF OUR MENU... For our amazing Head Chef Stuart Deuchars it’s all about the taste. He’s been at the restaurant for seven years now, and has consistently produced straight-talking dishes that are both creative and incredibly tasty. Our menu is very well rounded (with 80% of it gluten-free) and ranges from smaller, lighter meals to more substantial and standout dishes. I’d personally recommend our brilliant anti-pasti plate or our seafood

“Film star, historic treasure, and the best town pub in the UK...” platter, which is a great combination of tastes; although our burgers are pretty hard to beat too. Our beautiful riverside terrace is a wonderful place to enjoy your meal in the summertime, or you can dine in the old counting house with the best possible view of the town’s Custom House.

KEEPING IT LOCAL... We’re very proud to have been voted the UK’s Town Pub of the Year in 2017 and Editor’s Choice for the Good Hotel Guide 2018. We believe this proves that our loyalties lie with the local area – and we’re equally proud to hold a strong reputation for our locally sourced food and drink. The majority of our food is sourced from within King’s Lynn itself – even our coﬀee, which is blended specially for us. It’s a responsible approach that’s reﬂected throughout Bank House; we’re paying a lot of attention to ethical buying now, such as using paper straws instead of plastic in the bars.

Michael Baldwin GENERAL MANAGER

Come in we’re

OPEN

Food is served seven days a week from 12noon-9.30pm (8.30pm on Sundays) and afternoon tea is served from 2.30-5.30pm

Bank House, King’s Staithe Square, King’s Lynn, Norfolk PE30 1RD Telephone: 01553 660492 Website: www.thebankhouse.co.uk KLmagazine Special Food Edition

129

Picture: Jamie Maxwell for Market Bistro

And to finish... O

ver the preceding pages, our culinary tour of Norfolk has taken in everything from hotels and restaurants to bistros and tearooms, from traditional village pub fayre to exotic cuisines such as Thai and Chinese. They’re all very diﬀerent, but they all have the same thing in common – a real passion for taking locally grown and reared ingredients, using them in creative ways, and making our dining out experience a genuine pleasure. Whether you’re looking for an intimate meal for two, a dinner for the whole family to enjoy or the perfect venue for a large group to celebrate a special occasion, there’s more than enough inspiration here to satisfy everyone’s tastes. And although the chefs who’ve generously shared their recipes and tips in this special edition hope you’ll enjoy cooking and appreciating them at home, there can be few things better than having outstanding food prepared for you by a talented professional in a wonderful setting. Remeber that as you take your food-driven trip around the county, you’ll be supporting these predominantly family-run businesses, contributing to the local economy, and helping continue Norfolk’s long tradition of awardwinning food and drink. Bon appétit! THE KL MAGAZINE TEAM

130

KLmagazine Special Food Edition

5IF (-$ 1PXFS BOE lOFTTF DPNCJOFE ,QWURGXFLQJ 0HUFHGHV %HQ] oUVW HYHU PLG VL]HG 689 IRU WKH 8. PDUNHW $ UHPDUNDEOH YHKLFOH LW ERDVWV WKH PXVFXODU ORRNV DQG FDSDELOLWLHV RI D [ \HW LW KDQGOHV ZLWK oQHVVH DQG DJLOLW\ 6WDQGDUG IHDWXUHV LQFOXGH 0$7,& SHUPDQHQW DOO ZKHHO GULYH ZKLOH RSWLRQV LQFOXGH WKH 2II 5RDG 3DFNDJH DQG $,5 %2'< &21752/ VXVSHQVLRQ WR IXUWKHU HQKDQFH WKH FDU V RII URDG FUHGHQWLDOV 3URGXFLQJ KS DQG 1P RI WRUTXH WKH */& G 0$7,& FORFNV WR PSK LQ VHFRQGV <HW LW UHWXUQV XS WR PSJ FRPELQHG ZLWK &2 HPLVVLRQV DV ORZ DV J NP

2IoFLDO JRYHUQPHQW IXHO FRQVXPSWLRQ oJXUHV LQ PSJ OLWUHV SHU NP IRU WKH */& UDQJH XUEDQ H[WUD XUEDQ FRPELQHG &2 HPLVVLRQV J NP 3ULFHV IXHO FRQVXPSWLRQ DQG &2 HPLVVLRQV FRUUHFW DW WLPH RI SURGXFWLRQ

Robinsons Mercedes-Benz

Mercedes-Benz of Kings Lynn Beveridge Way, Kings Lynn, PE30 4NB. 01553 777307