Places & Faces North & West Norfolk 19 October by Countrywide Publications

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King’s Lynn Corn Exchange September - December Highlights Sun 23 Sep - Carmen Wed 26 Sep - Tom Allen - Absolutely Thu 4 Oct - The Carpenters Fri 5 Oct - Rick Wakeman Sun 7 Oct - A Country Night In Nashville Wed 10 Oct - Jamie Raven Thu 11 Oct - Flawless Fri 12 Oct - Frankie’s Guys Sat 13 Oct - Hal Cruttenden - Chubster Sun 14 Oct - You Win Again Wed 17 Oct - KLFM Darts Masters Fri 19 Oct - Showstopper! The Improvised Musical (14+) Sun 21 Oct - Rich Hall’s Hoedown Mon 22 Oct - Milkshake! Live Thu 25 Oct - Henning Wehn - Get On With It Fri 26 Oct - The Meat Loaf Story Sat 27 Oct - Sensational 60s Experience Sun 28 Oct - Ministry of Science Live! Tue 30 Oct - Emerald Storm Thu 1 Nov N - Swan Lake Fri 2 Nov - Suggs Fri 9 Nov - Soul Legends Sat 10 Nov - Sara Pascoe - LadsLadsLads (15+) Mon 12 Nov - Shakespeare Schools Festival Tue 13 Nov - Ross Noble El Hablador (15+) Wed 14 Nov - Brendan Cole All Night Long Thu 15 Nov N - One Night Of Queen Fri 16 Nov - That’ll Be The Day Sat 17 Nov - The Dreamboys Mon 19 Nov - Christmas Memories Wed 21 Nov - Jethro Sat 24 Nov - UK Pink Floyd Experience

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TO OCTOBER’S PLACES&FACES® IN THIS ISSUE we look ahead to the Annual Aylsham Food Festival which this year promises to be

bigger and better than ever. One of Norfolk’s most celebrated chefs, Richard Hughes, will be the star turn in a packed weekend. Food and drink is very much the theme of this month’s Places&Faces® magazine. This autumn Norwich sees a host of different foodie events and experiences to get stuck into… waistlines – we won’t worry about that until spring! When the nights draw in, it’s time to cosy up with wholesome food and drink, and this autumn there are plenty of opportunities to do just that says Melanie Cook of VisitNorwich. As we move in to autumn, we have an abundance of wild berries such as sloe berries, damsons and the glorious root vegetables such as beetroot, turnips, swede and parsnips. Our expert chef Richard Bainbridge tells us how we can best preserve and pickle these to enjoy these sumptuous fruits and vegetables throughout the winter months and into spring. There is also plenty of entertainment and things to do across the region in our regular What’s On Guide. After seven sell-out UK tours, half a million tickets sold, and countless television and live performances, street dance crew Diversity have announced another ground-breaking UK tour, Ignite – The Street Dance Circus Spectacular which sees them perform in a big top event at Earlham Park in Norwich. With street dance, acrobatics, death defying stunts, magic and feats of impossibility, all taking place within a touring 2,000-seater big top tent, Ignite will leave audiences rethinking what they thought was humanly possible, and once your mind has been opened, who knows what it could ignite within you...one not be missed. Rich Hall the brilliant stand-up is continuing his extensive nationwide tour throughout 2018 which will see him perform in both Bury St Edmunds and Norwich. Chatting to Places&Faces® magazine during a hiatus in the tour, Rich proves a richly entertaining interviewee. He is fiercely intelligent and possesses a razor-sharp wit. It was a joy to spend time with him but be warned tickets are selling fast for his show. As the nights shorten, leaves fall from the trees giving them an eerily silhouetted form across the landscape, and as the temperature drops, Halloween looms. Whilst there may be trick or treats and dressing up as ghouls and witches, thoughts also turn to spirits and deadly creatures that roam the night. Among them is Black Shuck the name given to a ghostly black dog which is said to roam the coastline and countryside of East Anglia – one of a number within folklore across the British Isles. You can read more about the folklore of Black Shuck in this month’s issue. Our West End reviewer Benet Catty went to see the musical ‘Everybody’s Talking about Jamie’ at The Apollo Theatre Shaftesbury Ave in London’s West End. The show is based on a BBC3 documentary about a gay teenager in Durham, Jamie Campbell, who wanted to wear a dress to his school prom, wasn’t allowed to, and then was. It’s a simple story but a touching one which encompasses the basic theme of any stage musical: the struggle to be oneself. We hope you enjoy our October issue...

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CONTRIBUTORS Tessa Allingham, Katja Bainbridge, Richard Bainbridge, Scott Birch, John Bultitude, Benet Catt y, Peter Clarke, Melanie Cook, Kayla Dunne, Jennifer Dwyer, Judy Foster, Pete Goodrum, Julie Handforth Doidge, Carl Lamb, Nick Mobbs, Mark Nicholls, Hayley Philpott, Dan Russell, Tyler Torrance, Stuart Tattersall, DIRECTOR OF PUBLISHING Joe Marritt E: joe.marritt@micropress.co.uk PUBLISHER Colin Huggins E: colin@H2creativemedia.co.uk FASHION & BEAUTY EDITOR Donna Titcombe E: Donna@H2creativemedia.co.uk

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Halloween & Guy Fawkes

WHAT’S ON 11 15 20 22

Visit North Norfolk What’s on Rich Hall’s Hoedown Culture Club: 2018, what happened?

COMPETITION 43

WIN one of 3 signed copies of Suffolk Feast: One County, Twenty Chefs cookbook and food lovers’ guide

CONTENTS

26 32 FEATURES 31 33

53 77

The Black Shuck The history of Guy Fawkes Night Choosing the perfect wedding venue New Year’s Eve

FASHION, BEAUTY & HEALTH

HOMES AND GARDENS

61 63

FOOD & DRINK

Ladies Fashion: Leopard Print Fabulous Fragrance Spire Hospital: How to handle a hernia

44 71

35 38 40 46 49 50

Jarrold - Interior Style JHD Interior Design Tips Mel Cook: Visit Norwich The Ivy Norwich Brasserie Games on! Imperial Hotel Pumpkin & Cinnamon Fizz Richard Bainbridge

TRAVEL 65 69

Staycations Our Travel Time round-up

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Au t u m n i s a w o n d e r f u l t i m e t o g e t o u t a n d a b o u t i n n o r t h N o r f o l k , w i t h b e a u t i f u l s c e n e r y, w o n d e r f u l w i l d l i f e a n d e x c e l l e n t e v e n t s , s a y s K a y l a D u n n e f r o m Vi s i t N o r t h N o r f o l k . With crisp leaves underfoot and

the beautiful colourful countryside, Autumn is the perfect time to explore north Norfolk. The coast and countryside is less crowded so it’s a great time to explore and the skies are full of migrating birds. There are also plenty of events taking place

celebrating the best of this season and offering lots of family fun during the half term school holiday. It may feel like the children have just gone back to school but it will soon be time for half term! There is a great choice of events taking place in north Norfolk to keep all the family

entertained. Pop along to Pensthorpe Natural Park for ‘Trick or Tweet’, from Thursday 18 to Sunday 28 October where the family gets to enjoy spooky craft-making activities and a creepycrawly trail weaving through the ancient woodlands and wetlands of the reserve. For a frighteningly good time, PrimEVIL at Roarr! Dinosaur Adventure (12 October to 3 November) is home to its usual attractions as well as a variety of entertainment throughout the night, including a demonic horde of Street Performers, a licensed bar, BBQ and live band. Bewilderwood is hosting its annual Glorious Glowing Lantern Parade (13 to 31 October) where visitors can explore the magical woodland, get crafty and enjoy a parade under the glow of lanterns. Or hop aboard the Halloween Spooky I-Spy train at Wells & Walsingham Light Railway (18 to 28 October) for a creepy journey where

where to go

you find spooky clues along the line. For adventures on foot and by pedal, the Norfolk Trails Walking and Cycling Festival takes place during the whole of October and this year it is hosted by Marriott’s Way. Included in the program are events designed to highlight the very best of the 26-mile route, such as nature and history walks, new circular rides and walks, suitable for all ages and abilities. Other events include birding walks at Titchwell, fungi forays at Felbrigg Hall and a railway adventure along the Bittern Line. There’s no better time to put on the walking boots and stride out through the north Norfolk coast and countryside with beautiful autumnal colours and vast empty beaches. For more information and to book events, go to norfolkwalkingfestival.co.uk. Autumn marks the beginning of

wonderful wildlife arriving in north Norfolk when thousands of birds migrate south from the Arctic. Look out for the V-shaped squadrons of pink-footed geese travelling from Iceland and Greenland along the coast at Titchwell and Cley. Or head to The Broads National Park, where you may catch a glimpse of an otter as well as the distinctive markings of the Bearded Tit, which lives in the wetlands. During half term, children can go free with Broads Tours (maximum of two children per fare paying adult) so you can explore the magic of the Broads by boat with a live commentary from the skipper. Not to be missed is the sight of a deer rut during the Autumn season at Holkham Hall. The Deer Discovery Walks help you find out more about the deer and

explore their habitat. October also means it time for Norfolk Restaurant Week (29 October to 9 November), Norfolk’s largest dining event, showcasing fine food, and the people who produce it. It is a great opportunity to try out new restaurants, or revisit existing favourites, where dishes are offered at an incredibly tempting price. Find out more at norfolkrestaurantweek.co.uk. And for more foodie delights, head along to Fakenham to Creake Abbey’s Farmers’ Market, running on the first Saturday of each month (6 October) with over 50 stall holders selling fresh local produce including meat, fresh vegetables, local ales, fruit and flowers.

Whatever your tastes and interests, there’s plenty for everyone to enjoy this Autumn. For things to do, event listings and for further information, go to www.visitnorthnorfolk.com

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MPG and CO2 figures quoted are sourced from official EU regulated laboratory test results. These vehicles are WLTP (Worldwide Harmonised Light-Duty Vehicles Test Procedure) type approved vehicles. However, in-line with Government guidance, to facilitate AllAllMPG and CO2 figures quoted are sourced from official EU regulated laboratory test results. These vehicles are WLTP (Worldwide Harmonised Light-Duty Vehicles Test Procedure) type approved vehicles. Ho direct comparison between different models from different manufacturers and to accommodate the full transition to this new testing regime, we have displayed the NEDC figures. These NEDC figures are the values for this vehicle used in all registration and taxation until

direct between different modelsand from different manufacturers and to accommodate to this newresults. testing regime, displayed NEDC figures. These NEDC are the values f furthercomparison notice from the UK authorities. Fuel consumption efficiency figures are provided for comparative purposes only andthe mayfull not transition reflect “real world” driving Model shown: we MG3have Exclusive with Hellothe Yellow paint at £12,795 on the road (OTR).figures OTR prices

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What’s on see, What to do, what to

where to go

NORFOLK HARFEST

6 October Norwich Cathedral The free event in association with Woodforde’s Brewery, HarFest is a celebration of food, farming and the countryside at a time of year when harvest season marks an important date in the farming calendar. www.rnaa.org.uk/harfest

Richard Hughes

Annual Aylsham Food Festival promises to be bigger and better than ever ONE OF NORFOLK’S most celebrated chefs,

Richard Hughes, will be the star turn in a packed weekend of old favourites at the annual Aylsham Food Festival. Music and magic are on the menu alongside regular features like the Country Market, Farmers’ Market and Slow Brunch. Norfolk favourite, folk musician and cartoonist, Tony Hall, the walkabout musical act Banana Ukulele Band and magician and children’s entertainer, Robbie James, will all be on hand to entertain visitors to the party. As part of the three-day event from Friday 5th to Sunday 7th October organised by Slow Food Aylsham, the chef, proprietor and food campaigner will present An Evening with Richard Hughes at Aylsham High School when he will talk about his 40 years in the heat of the kitchen - from pot-washer to proprietor of The Assembly House and the Richard Hughes Cookery School. The talk will be followed by a beef and ale pie supper prepared by the Slow Food group. (Friday 5 October, from 6.30 for 7pm. Tickets £15). The festival is Slow Food Aylsham’s showcase event and chairman, Patrick Prekopp said: “While the focus of the festival will, of course, be on food and particularly local produce, we want to make people think differently about food. It should be fun and a family affair and we hope to sprinkle a bit of magic and stardust around.” The programme kicks off a week earlier with a ‘fringe taster’ — Rosie With Cider (Friday 28 September, Aylsham Town Hall). Father and daughter David and Rosie Warren, from Aylsham, will demonstrate the art of cider-making using

a cider press – accompanied by Tony Hall on melodeon. Bring your own apples for crushing and sample fresh apple juice, or David’s home-made scrumpy, or buy from the barrel. (Starts 6.30pm. Tickets £1 at the door.) The festival proper starts on Friday morning (6 October) with the weekly Country Market in the town hall where you can sample a wide range of home-baked, home-grown and home-made products. On Saturday morning, say “Yellow!” to the Banana Ukulele Band as well as jazz from local band, One Foot In The Groove, who will entertain visitors to the regular Farmers’ Market and inside the town hall where there will be a variety of attractions for both adults and children. Saturday evening is devoted to wine tasting. Led by Brian Sullivan from Harper Wells wine merchants of Eaton, you are invited to sample a selection of wines and cheeses at the Heritage Centre. (From 7pm. Tickets £17 per head from the Heritage Centre.) And the famous Big Brunch on Sunday not only features the glorious Full English fry-up and the allyou-can-eat Continental buffet, but table magician Robbie James, so perfect for all ages. Catered and served by members of Slow Food Aylsham at the town hall, this family event usually sells out fast, so don’t delay in getting your tickets— just £7 per person. All tickets available from Barnwells Newsagents in the Market Place or phone 07519 361812. Updates on www.slowfoodaylsham.org.uk or go on Facebook and Twitter.

YOGA & VEGAN FOOD FEST

13 October City Academy Campus Join Norwich’s first-ever Yoga and Vegan Food festival. Enjoy vegan and raw vegan food, shop for products and attend talks on mental health, outdoor activities and much more. www.visitnorwich.co.uk/ whats-happening/event/ yoga-and-vegan-food-festival

DINING IN THE DARK

26 October The OPEN Norwich The OPEN Norwich in-house catering team invite you to join them for a sensory and culinary event which provides a rare and unique dining experience that will take you on a journey of taste to test your senses. www.opennorwich.org.uk 15

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THE PROCLAIMERS

11 October Norwich Theatre Royal It has been 31 years since Scottish twins Craig & Charlie Reid, aka The Proclaimers, emerged. Since then, their music has enlightened and entertained fans throughout the world. They have even inspired a musical, the play and film Sunshine on Leith. www.theatreroyalnorwich.co.uk

WISHBONE ASH

16 October Princess Theatre, Hunstanton Make sure you get your tickets early to witness one of the most enduring bands in British Rock. With millions of albums sold, Wishbone Ash continue performing their iconic twin-guitar sound to audiences around the world. www.thelittleboxoffice.com

DIVERSITY PRESENT IGNITE

5 - 7 October | Earlham Park Norwich After seven sell-out UK tours, half a million tickets sold, and countless television and live performances, Diversity have announced another ground-breaking UK tour, Ignite – The Street Dance Circus Spectacular which sees them perform in a big top event at Earlham Park in Norwich. With street dance, acrobatics,

death defying stunts, magic and feats of impossibility, all taking place within a touring 2,000-seater big top tent, Ignite will leave audiences rethinking what they thought was humanly possible, and once your mind has been opened, who knows what it could ignite within you... www.diversitystreetdance.net

DIE WALKÜRE

28 October The Corn Hall, Diss Wagner’s Ring Cycle is one of the greatest works of all opera: once experienced, never forgotten. The full cycle’s four operas journey from the beginning of the world to its destruction, with gods, heroes and monsters of Norse mythology and portraying every type of human emotion. Die Walküre (The Valkyrie), the second in the cycle, features several of the Ring’s musical highlights including the sparkling Magic Fire Music and the electrifying Ride of the Valkyries. www.thecornhall.co.uk

ESTHER RANTZEN: THAT’S LIFE!

20 October Norwich Playhouse Broadcasting legend Dame Esther Rantzen and her daughter the presenter and journalist Rebecca Wilcox discuss their illustrious careers, personal lives and family ties. This is a rare opportunity to get up close and personal with one of the country’s national treasures. www.norwichplayhouse.co.uk

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NORFOLK GARDENS – LAST CHANCE TO VISIT

October welcomes the last three gardens opening for the Norfolk National Garden Scheme in 2018. Each one has plenty to interest visitors from exotic annuals to rich autumn colours and fine topiary. East Ruston Old Vicarage, NR12 9HN, open on Saturday 13 October is a perennial favourite for visitors and always has so much to see from exotic plantings to a desert wash and water features plus plenty of surprises! On Sunday 14 October Silverstone Farm at North Elmham NR20 5EX opens for the first time for

the NGS and belongs to George Carter, one of Britain’s finest garden designers. The two acres of gardens feature a series of interconnecting rooms in a simple palette of evergreens and deciduous trees and shrubs. The final garden for the year is The Barn at Framingham Earl NR14 7SA and is in fact a 14 hectare arboretum full of autumn colour and fantastic views towards Norwich and Yarmouth. Watch out for the wildlife on two large ponds and a surprising carving in the woods! All three gardens have teas available.

19 - 21 October Holkham Hall From furniture to jewellery, ceramics to paintings, there’ll be plenty to tempt you with a chance to pick up something a little different. www.lomaxfairs.com

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What’s on see, What to do, what to

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STEVE PARRISH

21 October Theatre Royal Bury St Edmunds Enjoy the life and times of Steve Parrish (Stavros) in this fantastic show providing a completely different, colourful, humorous and, at times daring portrayal of this man’s career. www.theatreroyal.org

JON CULSHAW: THE GREAT BRITISH TAKE OFF

MOKOOMBA

24 October | The Apex Bury St Edmunds Zimbabwe’s most celebrated traditions and life in their young band, Mokoomba’s return hometown of Victoria Falls, to the Apex to perform their new a town on the Zambezi album, ‘Luyando’. River named after the Lyrical and beautifully breezy, spectacular waterfall. ‘Luyando’ is also a spiritual journey The Zambesi River into the heart of Zimbabwean touches five African countries, and society, culture and tradition. serves as a melting pot for diverse The songs are rooted in the local cultures as visitors from all around

the world come to see Victoria Falls. The word ‘mokoomba’ means deep respect for the river; thus the name chosen for this group of energetic young musicians, whose shows reflect that energy in contagiously joyful performances. www.theapex.co.uk

14 October Marina Theatre, Lowestoft Starring Jon Culshaw & Bill Dare from Radio 4’s Dead Ringers. Comedian and impressionist Jon Culshaw and legendary comedy producer Bill Dare come to Lowestoft for the first time following their sell-out tour last year. www.marinatheatre.co.uk

BOYZLIFE

28 October | The Waterfront Norwich Boyzlife brings together members of two of the biggest boybands in history, Boyzone and Westlife, to perform a whole host of their biggest chart hits. With two completely sold out tours under their belts in partnership with Hilton Hotels, as well as their unforgettable 2017 December Christmas Tour, this is an evening that is certainly not to be missed. www.thewaterfrontticketabc.com

CHAINSKA BRASSIKA

9 November Norwich Arts Centre London based 8-piece Chainska Brassika are firm party-starting favourites, rocking crowds from Glastonbury to Notting Hill Carnival. Regularly found opening for 2-Tone legends Madness, Chainska are at the forefront of the new UK Ska movement. www.norwichartscentre.co.uk

THE COMEDY ABOUT A BANK ROBBERY THAT GOES WRONG

16 - 20 October | Norwich Theatre Royal A priceless diamond has been entrusted to the city bank, an institution so corrupt that even the security guards are on the take. Can it be safely stored or will it all go horribly wrong? www.theatreroyalnorwich.co.uk 19

What’s on

h c i R ll's a H

What to do, what to see, where to go

N W O HOED

Yee haw! James Rampton spoke to Rich ahead of his performance in Bury St Edmunds

This electrifying show, which culminates

in an infectious celebration of Americana and a hilarious, foot-stomping hoedown, has already really caught fire up and down the country. And the great news is that “Rich Hall’s Hoedown” is coming to The Apex on Thursday 25 October! The brilliant stand-up is continuing his extensive nationwide tour throughout 2018. You are advised to book tickets as quickly as possible, because they are already flying off the shelves. Chatting to us during a hiatus in the tour, Rich proves a richly entertaining interviewee. He is fiercely intelligent and possesses a razorsharp wit. It is a joy to spend time with him. Even though he is widely loved by British audiences, the modest Rich can scarcely believe how well this tour has gone. “The response has been astounding,” reveals the comic, who has also enjoyed huge acclaim and won the Perrier Award at the 2000 Edinburgh Festival as his bourbon-soaked, country and western-singing Tennessean alter ego, Otis Lee Crenshaw “I’m enjoying doing this particular show so much. The reaction has been very rousing. People come up to me afterwards and say, ‘I’d

seen you on TV, but I didn’t realise you were this funny’. That’s the most satisfying response. At the risk of turning into the Willie Nelson of comedy, I don’t want to stop doing this show!” The critics have been equally enthusiastic about “Rich Hall’s Hoedown”. The Guardian called it, “Blissfully funny,” while The Scotsman declares that it is, “As close as it gets to a guaranteed good show.” Rich has had an enormously successful TV career, shining in such comedy shows as QI, Have I Got News For You, Live at the Apollo and Never Mind the Buzzcocks, as well as producing such lauded documentaries as Rich Hall’s Countrier Than You, Rich Hall’s Presidential Grudge Match, Rich Hall’s Cattle Drive, Rich Hall’s Gone Fishing and Otis Lee Crenshaw – London Not Tennessee. Rich’s most recent documentary, Rich Hall’s Working For The American Dream aired on BBC Four in July and was met with the same high acclaim as previous documentaries. For all that, stand-up remains his first love - “I just love the live experience. On stage, you get much longer than you do on TV to do a completely thorough performance piece. “On shows like QI or Have I Got News For You, you’re just part of the process, and next

week someone else will be on. You try and keep your head above water on those programmes, but after they are finished, viewers just wonder what’s on next. A panel show is a commodity, and people have forgotten it half an hour later.” However, Rich carries on, “If you have gone out of your way to go to a live show and spent two and a half hours in the theatre, chances are you’ll be talking about it on the way home. “It’s no different from going to live music. Watching a musician live is a completely different experience from listening to his song on the radio. You have more of an artistic and emotional investment in the live performance. That’s what I love about it.” Rich closes by underlining the importance of word-of-mouth in bringing audiences to his show. “When people really enjoy it, they tell their friends about it. Word-of-mouth is still the greatest. You can advertise on Facebook all you want, but in the end it’s down to the fact that a good live show is a good live show. I’m not about to give this up any time soon.” Rich Hall is at The Apex in Bury St Edmunds on Thursday 25 October. Tickets are available from www.theapex.co.uk

THE WEST END SMASH HIT FROM THE CREATORS OF

BEST Y ED M O C NEW VIER AWARD OLI

NOMINE

HHHHH ‘DELIVERS SWAG LOADS OF PLEASURE’ SUNDAY TELEGRAPH

HHHHH ‘A FAST AND FABULOUS COMEDY CAPER’ THE TIMES

HHHHH ‘THIS IS THE FUNNIEST SHOW IN THE WEST END’ DAILY TELEGRAPH

Tuesday 16 - Saturday 20 October Box Office: 01603 63 00 00 Tickets: £10 - £31.50 Book online: www.theatreroyalnorwich.co.uk Theatre Street, Norwich NR2 1RL

Love From a Stranger

Craig David

Nile Rogers & Chic

Damien Hirst

Classic Ibiza

Culture

b u l C

With the nights drawing in, temperatures dropping and holidays well and truly over, it’s the perfect time to reflect on a sensational summer of events in Norfolk and Suffolk TO THE UNEDUCATED,

Norfolk and Suffolk are sleepy backwaters untouched by art and culture – too far from London and too rural to boast urban edge. The reality, of course, is very different, as this summer’s stellar line-up proved. From world-class art to alternative comedy via some of the biggest names in the music business, Summer 2018 showed you don’t have to venture far from home to get your culture kicks and festival fix. Kicking things off in retro style was Let’s Rock Norwich – a celebration of the finest decade in pop music history, the 1980s. The family-friendly festival, with more than its fair share of 40-somethings in attendance, featured a strong line-up that included (takes a deep breath) The Human League, OMD, ABC, Nick Heyward, Heaven 17, Jason Donovan, The Real Thing, T’Pau, China Crisis, Toyah, and many more artists behind tracks that you’ll know off by heart. The annual showcase of shoulder pads and slip-on shoes (and that’s just for the guys) always brings out a party crowd for the May Bank Holiday Weekend and is the perfect way to get summer started – especially when the sun is shining and cider flowing. Next year’s Let’s Rock Norwich will also be held at Earlham Park, on 25 May. Legwarmers optional. On the other side of the music festival spectrum is Latitude – the award-winning festival that’s right

up there with the UK’s best, and resident of Southwold. Latitude has a habit of curating some of the best talent across a range of arts and genres, and 2018 was no exception. The three-day event has music at its core, with five stages dedicated to the very best. This year’s headline act were Killers, ruthlessly blasting out their extensive back catalogue and peaking with the anthemic Mr Brightside (incredibly, a track that is already 14 years old). Liam Gallagher also made a surprise appearance, kicking off with Rock’n’Roll Star to an approving crowd. But many of the musical highlights at this year’s Latitude came away from the headline acts and their tried and tested rock singalongs. The BBC Music Stage featured familiar indie acts including James, Mogwai and The Breeders, but it was on some of

Paloma Faith

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With such an incredibly diverse range of events over the summer, it’s little wonder there is talk of Norwich once again putting itself forward as the UK City of Culture for 2025.

Liam Gallagher

James Blunt

the smaller stages where up and coming acts wowed crowds with their intense and raw sets. But this is Latitude, and this is Southwold, so alongside the rough you do get the smooth. BBC Radio 4 featured heavily – with live broadcasts from Gardeners’ Question Time and The Kitchen Cabinet, while an incredible line-up of comedy talent filled two tents. The pick of the funny bunch? The unpredictable James Acaster, smart cookie Rachel Parris, and BGT winner Lost Voice Guy. Where Latitude really shows its range, though, is in the addition of live podcasts, talks, literature, poetry, theatre and dance. If you haven’t been to Latitude, or never considered a festival as you conjure images of mud-infested Glastonbury shenanigans, it’s time to book for 2019. And with such cultural gold on your doorstep, there really is no excuse. Paloma Faith has headlined many festivals in her glittering career, yet racegoers also saw her (and a gaggle of stars) perform on Fridays over the summer at Newmarket Nights. Following an evening of top-quality racing action, the

Acosta Danza

thoroughbred singer took to the stage on 22 June and showcased songs from her latest album The Architect, before playing hits including Kings and Queens, Picking Up The Pieces and Only Love Can Hurt Like This. The winning Newmarket Nights season also saw performances from James Blunt, Craig David, Plan B, Nile Rogers & Chic, George Ezra and The Vamps. Sticking with music, classical and clubbing combined in style for the Classic Ibiza night at Blickling Estate. Much like the Hacienda Classics collaboration that has been wowing audiences in recent years, Classic Ibiza sees an orchestra perform dance music floor fillers with live singers. It’s a winning combination, and somehow the National Trust setting only added to the slightly surreal occasion. As part of the Norfolk & Norwich Festival 2018, world-renowned artist Damien Hirst exhibited new works at Houghton Hall. The series of new paintings entitled Colour Space were displayed alongside a number of the artist’s most celebrated sculptures – installed throughout the 18thcentury house and gardens. The Colour Space paintings had never been shown in public before. The seven sculptures included Virgin Mother (2005– 2006) and Charity (2002–2003). Finally, to theatre – traditionally a quiet activity over the summer months as many venues ‘go dark’. However, there was still much to please theatre fans at Norwich Theatre Royal, including Agatha Christie’s Love From A Stranger. Rarely seen, this Christie classic is far from her usual whodunnit material, and was expertly handled by director Lucy Bailey – the RSC and Shakespeare’s Globe

director admitting that she had not heard of the play until she was approached by production company Fiery Angel. Also at the Theatre Royal, Cuban ballet star Carlos Acosta made a guest appearance alongside his new company Acosta Danza, giving audiences that chance to see the former Royal Ballet principal performing a vibrant, contemporary programme. Over at the Apex Theatre in Bury St Edmunds, the first ever European performance by the famous Carnegie Hall’s National Youth Jazz Orchestra was an incredible night of American big band. Directed by trumpeter Sean Jones, the NYO featured some of the best young jazz musicians from the USA, playing everything from Count Basie to Duke Ellington. The NYO was joined by five-time Grammy winner Dianne Reeves, adding her unique vocals to what was a memorable night out. With such an incredibly diverse range of events over the summer, it’s little wonder there is talk of Norwich once again putting itself forward as the UK City of Culture for 2025. But then again, maybe it would be better to remain the UK’s best kept cultural secret.

n ee w o ll a H From pumpkin carving to creepy haunted houses, there’s something for everyone to do this Halloween... When most of us think of Halloween, we think of costume parties, trick-or-treating, and bagfuls of candy sweets but how many of us have stopped and wondered how all of those traditions came to be? What is the history of Halloween anyway? It turns out, Halloween’s history goes a long way back - and it’s quite a bit spookier than you may realize. Here’s a quick primer on why we celebrate Halloween. You already know that Halloween takes place on 31 October but did you know the word literally means Hallowed Evening and was known to early European celebrators as ‘All Hallows Eve’. Halloween began as the festival of Samhain. It was part of the ancient Celtic religion in Britain and other parts of Europe. At the end of summer, 26

the Celts thought the barrier between our world and the world of ghosts and spirits got really thin. This meant weird creatures with strange powers could wander about on Earth. The Celts had a big party. It was all about scaring away the ghosts and spirits. Later, with the Christian religion, the day became known as ‘All Hallows Eve’ - the day before ‘All Saints Day’ on 1 November. From low-key pumpkin carving, to haunted houses to impressively dressed Halloween parties, there’s something for everyone to get involved in this year across Norfolk & Suffolk. So if you’re a little too old for trickor-treating, instead of sitting at home in your costume alone, there’s plenty of spooky fun-filled events you can venture out to - if you’re brave enough, of course.

THE TERROR RETURNS

12 October - 3 November 6pm-11pm, last admission 9pm, under 16ís must be accompanied by an adult. In October for 17 nights, Roarr! Dinosaur Adventure changes from the fun family adventure park into something a lot more sinister and terrifying. PrimEvil returns for 17 nights of entertainment and screams as the doors to 5 Haunted mazes open, filled with a host of characters and scares, it is certainly not for the faint of heart. PrimEvil, Norfolk’s Biggest and best scare experience, launches into its 9th year and this year is shaping up to the best yet with upgraded and new haunts, 2 extreme nights and LIVE music, horror enthusiasts will be able to have an evening full of entertainment with a festival feel. The 5 Haunts on offer include The Crypt, Carnevil of Terror and New for 2018 Arachnophobia, a maze filled with our 8 legged friends who have a tendency to bite. Introducing PrimEvil Extreme this year, two nights dedicated to those over the age of 18, with a firework display, heightened haunts and an exclusive, world first, exciting, Holomaze experience. www.primevil-scare.com

SCARESVILLE, THE HAUNTED VILLAGE

4 October - 4 November If you’re looking for a uniquely terrifying night out, there are few places in Britain as frightening as Scaresville. In the grounds of historic Kentwell Hall, a strange and sinister haunted village awaits you. Feel your heart race as you make your way through dark rooms, outbuildings, forests and farmland for an intensely scary Halloween experience! There really is nowhere else quite like it: visit and you’ll understand why it won a prestigious Screamie Award and was shortlisted for the UK’s Best Halloween Attraction award, alongside the London Dungeon. Taking place after dark it is aimed at adults and children over 14 years old. www.scaresville.co.uk

Halloween

HALLOWEEN CIRCUS SPOOKTACULAR

18-31 October A whole new adventure has been written by comedy partnership and Hippodrome favourites Jack Jay and Johnny Mac, and they will be joined by an amazing cast of international acts. The Halloween Spooktacular has become a monster hit and Producer Jack Jay can’t wait to celebrate Halloween with families from across the region. So If you’re ready to get spooky then make sure you book soon as this show is only on for a limited run of only 10 days! www.hippodromecircus.co.uk

HALLOWEEN AT HOLKHAM

25-28 October, 10am-5pm A range of family fun is on offer at Holkham this Halloween, including the chance to decorate your own terrifyingly tasty creation with the Kiddy Cook team in the old kitchen and a macabre murder mystery. If that’s not enough there will also be a field to fork experience, bewitching poetry, a creepy quiz, face painting and storytelling. www.holkham.co.uk/events/ halloween-at-holkham

A HORRID HALLOWEEN HALF TERM NORWICH CASTLE

18-27 October Hundreds of years of gruesome history, bloody battles and spooky tales locked up in some of Britain’s oldest and tallest ancient buildings, there’s no better place to go on Halloween than a haunted castle. A week of Halloween fun will be taking place at Norwich castle, with creepy dungeon tours, quizzes, a wizardry school, crafts, storytelling and more. visitfacebook.com/NorwichCastleMuseum

PLEASUREWOOD CHILLS

20-28 October Join Woody and friends for a chillingly great time at Pleasurewood Chills. Free activities and attractions include Woody’s Spooktacular Shows in the Castle Theatre daily, pumpkin carving, trick or treat, mask making and Woody’s spooky parades. Why not dress up in your best spooky attire, winners will be picked for the best scarily dressed! On Saturday 28 October join Woody for the famous fireworks; the most spectacular in the area definitely one not to be missed! www.pleasurewoodhills.com

HALLOWEEN PUMPKIN TRAIL AND CRAFTS, OXBURGH HALL

26-28 October, 10.30am-4pm Oxburgh Hall, a National Trust property built around 1482 by Sir Edmund Bedingfeld, will be hosting several pumpkin themed activities at the end of the month. Guests can head to the gardens to tackle the pumpkin trail and try their hand at spooky themed crafts in the Armoury. The event is free, but normal admission charges apply for the venue. www.visitnorfolk.co.uk

FAIRHAVEN HALLOWEEN PARTY SOUTH WALSHAM

31 October, 6pm-8pm Ever wanted to explore an enchanted forest where witches rule? This Halloween you can do just that at Fairhaven, where a range of entertainment has been organised including food, potions, children’s performers, live music and fabulous fireworks. Tickets are £9 for adults and £5 for children. The event is unsuitable for those under the age of three. www.fairhavengarden.co.uk

BEWILDERWOOD’S GLORIOUS GLOWING LANTERN PARADE

14-29 October If you’re looking for something a little less fearsome and a little more fun this Halloween, head on over to BeWILDerwood with the kids and celebrate with Snagglefang the bat, wicked witches, Slitherigrubs, Thorneycold Spiders and Swampy as part of the adventure park’s Glorious Glowing Lantern Parade. Children will be able to spend the day exploring the woodland, discovering the fangtastic decorations, listening to a special Bewilderbats storytelling session and build and decorate their own lantern for the parade itself. www.bewilderwood.co.uk

GHOST WALKS, NORWICH

28-31 October What better way to celebrate Halloween than with a creepy ghost walk through the fine city? This year’s theme is Man in Black’s best stories’ and there are 15 stories drawn from tales previously told over the last 10 years. Expect magic and effects together with an enhanced troop of ghouls. Performances will be at 7.15pm every night with additional 9.30pm performances on Friday, Saturday and Tuesday. The event lasts approximately 90 minutes and tickets are £8. www.visitnorfolk.co.uk

HALLOWEEN ON JUNIOR FARM WROXHAM BARNS

22-30 October All aboard the Spooky Express! Half-term Halloween fun I-Spy, spot the potion ingredients as you travel along but watch out for the witches! Join in with the fun Halloween activities at the Junior Farm! Follow the spider trail to win a small prize. Free face painting, plus spooky arts and crafts and appearances by Barny and Bella. www.wroxhambarns.co.uk

HALLOWEEN PARTY NIGHT OCEAN ROOMS, GORLESTON

24 October, 6pm-10pm The Ocean Rooms in Gorleston presents a Halloween Family Night on Wednesday 24 October from 6pm to 10pm. There will be a prize for the best dressed boy and girl and plenty of scary characters parading around the rooms and lots of dancing and family competitions to keep everyone entertained. www.oceanroom.co.uk

20 - 28 October 2018

TRICK OR TWEET, PENSTHORPE NATURAL PARK

18-28 October Tiptoe your way to Pensthorpe (avoiding the pumpkins and grave stones) for a spooktacular day of all things creepy, shivery and mysterious! There will be spooky craft making and a creepy crawly trail to get you in the mood for a really exciting Halloween! Don’t worry, there’s nothing too scary, so it’s suitable for all ages. www.pensthorpe.com

WHO’S AFRAID OF THE PARK?

27 October, 7pm-11pm Prepare yourself for a terrifying trail through Holywells Park, Ipswich. Come face to face with your fears on this haunted journey through the unknown. The route is approximately 2km, full of plenty of life-like nightmares and certainly not for the faint hearted. The event is recommended for 14+ and not suitable for those under the age of 13. Anyone under the age of 18 must be accompanied by an adult. Unfortunately due to the nature of the event, activities and the course it is not suitable for wheelchair users. www.eventbrite.co.uk

SPOOKY STORIES, FRAMLINGHAM CASTLE

22-28 October Fearless souls required for a thrilling family adventure from 11am-4pm. Grab your cloaks and steady your nerves as you come face to face with the dark side of children’s tales. The chilling storytellers reveal the terrifying truth behind the bedtime fairy tales you’ve grown to love. www.english-heritage.org.uk

HAUNTED HALLOWEEN DINNER & PARANORMAL EVENING, LONG MELFORD

31 October 6.30pm Dine on a delicious three course dinner while hearing ghostly tales at the 15th century Bull Hotel in Long Melford. Built in 1450, this timber inn with original carvings including an image of a Wildman or Woodwose, a mysterious being thought to ward off evil spirits in the Middle Ages provides a deeply atmospheric setting for Halloween tales. The ghost of Richard Evered, murdered here in 1648 during an argument about politics, is said to haunt the halls and corridors. Sightings have been reported in Room 4, if you’re daring enough to spend the night. The evening begins at 6.30pm on Wednesday 31 October continuing until midnight. Bookings can be made by contacting the hotel. www.visit-burystedmunds.co.uk

THE URBAN VOODOO MACHINE THE OPEN NORWICH

27 October This October sees the return of The Urban Voodoo Machine as they headline at The OPEN for a very special Halloween show. More acts are still to be announced. www.opennorwich.org.uk

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The

k c u h Black S With the approach of Halloween, the legend of Black Shuck is again sending shudders down the spine

IT IS ONE OF the more terrifying legends associated with East Anglia…that of the prowling devil dog Black Shuck. As the nights shorten, leaves fall from the trees giving them an eerily silhouetted form across the landscape, and the temperature drops, Halloween looms. Whilst there may be trick or treats and dressing up as ghouls and witches, thoughts also turn to spirits and deadly creatures that roam the night. Among them is Black Shuck. It is a mystery that has been widely discussed, documented and investigated over the years. And now, as we approach Halloween, the name of this beast of the east is again being whispered at a time that all sorts of uncertain ghosts and spirits are said the wander the East Anglian landscape. Black Shuck is the name given to a ghostly black dog which is said to roam the coastline and countryside of East Anglia – one of a number within folklore across the British Isles. This particular story forms part of the legends of Norfolk, Suffolk, the Cambridgeshire fens and Essex, yet talk of this bloodthirsty beast that wanders devilishly across the region is nothing new. The dog, or seven-foot black beast, first found its way into folklore centuries ago. Indeed, one of the earliest surviving descriptions of huge black hounds is an account of an incident at Peterborough Abbey and recorded in a version of the Anglo-Saxon Chronicle in the early 12th century. However, perhaps the most graphic – and famous - version comes toward the end of the 16th century, in Bungay, and is a tale that endures to this day. The appearance of the ghostly black dog at the church of Bungay and Blythburgh was recorded by the Reverend Abraham Fleming. It was the 4th of August, 1577, on a night of “a great tempest of violent raine, lightning, and thunder, the like wherof hath been seldome seene.”

Describing this “strange, and terrible Wonder”, Abraham details a horrible shaped thing which burst through the doors of Holy Trinity Church to a clap of thunder, running up the nave, past a large congregation, killing a man and boy and causing the church steeple to collapse through the roof. As the dog ran off, it left scorch marks – “the devil’s fingerprints” - on the north door which can be seen at the church to this day. Remembered in this verse: ““All down the church in midst of fire, the hellish monster flew, and, passing onward to the quire, he many people slew,” folklore suggests the Bungay Black Dog still prowls along dark lanes and field footpaths. The legend of the dog is reflected in local names and nicknames: Bungay Town Football Club is The Black Dogs, there is the Black Dog Running Club and the Black Dog Marathon. While there are no clear images of Black Shuck, the creature is commonly described as having large red eyes, bared teeth and shaggy black fur. Descriptions of the creature’s appearance and nature vary from being a portent of death to it at times even being companionable. According to the Oxford English Dictionary, the name Shuck derives from the Old English word scucca – “devil, fiend”, from the root word skuh - to terrify. In an 1850 edition of the journal Notes and Queries, the Reverend E. S. Taylor describes “Shuck the Dog-fiend” “This phantom I have heard many persons in East Norfolk, and even Cambridgeshire, describe as having seen as a black shaggy dog, with fiery eyes and of immense size, and who visits churchyards at midnight,” he wrote. W. A. Dutt, in his 1901 Highways & Byways in East Anglia, describes the creature as taking “the form of a huge black dog, and prowls along dark lanes and lonesome field footpaths, where, although his howling makes the hearer’s blood run cold, his footfalls make no sound…but such

an encounter might bring you the worst of luck: it is even said that to meet him is to be warned that your death will occur before the end of the year. So, you will do well to shut your eyes if you hear him howling; shut them even if you are uncertain whether it is the dog fiend or the voice of the wind you hear.” Littleport in Cambridgeshire has two accounts of ghostly black dogs: one relating to the creature haunting the area after being killed rescuing a local girl from a lustful friar and the other appearing on the A10 road after its owner drowned in the nearby River Great Ouse in the 1800s. In 1972, the Eastern Daily Press reported on a story featuring Coastguard Graham Grant, who was on duty at the Gorleston rescue headquarters early one morning when he saw something puzzling. He told reporters: “Looking to the north at about 4.45am, at daybreak, on Wednesday last, April 19th, I saw a large, black hound-type dog on the beach, about a quarter of a mile north of the lookout. What made me look was that the dog was running, then stopping, as if looking for someone.” More recently, in 2014, the remains of a large dog excavated at Leiston Abbey was linked to the legend of Black Shuck, whilst East Anglian poet and songwriter, Martin Newell, wrote about the beast and retold some of the stories he heard from locals while preparing his poem, Black Shuck: The Ghost Dog of Eastern England. That research revealed supposed sightings in Cromer in the 1950s; on marshes near Felixstowe; and another in Essex where a midwife who had been cycling home after a delivery during the 1930s was followed by the beast. The story has also been embraced in Piers Warren’s supernatural thriller Black Shuck - The Devil’s Dog, set in Blakeney on the North Norfolk coast. Whether these sightings are true, or vivid figments of imagination, there is no doubt that the tale of Black Shuck still sends shudders down the spine. 31

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f o y r o st i h e h T

I n B r i t a i n , G u y Faw k e s Ni g h t i s t h e e v e n i n g o f 5 t h No v e m b e r, w h e n m a n y p e o p l e h av e p a r t i e s w i t h b o n f i r e s a n d f i r e w o r k s . I t b e g a n a s a w a y o f r e m e m b e r i n g t h e a t t e m p t b y G u y Faw k e s t o b l o w u p t h e Ho u s e s o f Pa r l i a m e n t i n 1 6 0 5. G u y Faw k e s Ni g h t i s o f t e n r e f e r r e d t o a s ‘ B o n f i r e Ni g h t ’

After

Queen Elizabeth I died in 1603, English Catholics who had been persecuted under her rule had hoped that her successor, James I, would be more tolerant of their religion. James I had, after all, had a Catholic mother. Unfortunately, James did not turn out to be more tolerant than Elizabeth and a number of young men, 13 to be exact, decided that violent action was the answer. A small group took shape, under the leadership of Robert Catesby. Catesby felt that violent action was warranted. Indeed, the thing to do was to blow up the Houses of Parliament. In doing so, they would kill the King, maybe even the Prince of Wales, and the Members of Parliament who were making life difficult for the Catholics. Today these conspirators would be known as extremists, or terrorists. To carry out their plan, the conspirators got hold of 36 barrels of gunpowder - and stored them in a cellar, just under the House of Lords. But as the group worked on the plot, it became clear that innocent people would be hurt or killed in the attack, including some people who even fought for more rights for Catholics. Some of the plotters started having second thoughts. One of the group members even sent an anonymous letter

warning his friend, Lord Monteagle, to stay away from the Parliament on November 5th. Was the letter real? The warning letter reached the King, and the King’s forces made plans to stop the conspirators. Guy Fawkes, who was in the cellar of the parliament with the 36 barrels of

gunpowder when the authorities stormed it in the early hours of November 5th, was caught, tortured and executed. It’s unclear if the conspirators would ever have been able to pull off their plan to blow up the Parliament even if they had not been betrayed. Some have suggested that the gunpowder itself was so old as to be useless. Since Guy Fawkes and the other conspirators got caught before trying to ignite the powder, we’ll never know for certain. Even for the period which was notoriously unstable, the Gunpowder Plot struck a very profound chord for the people of England. In fact, even today, the reigning monarch only enters the Parliament once a year, on what is called “the State Opening of Parliament”. Prior to the Opening, and according to custom, the Yeomen of the Guard search the cellars of the Palace of Westminster. Nowadays, the Queen and Parliament still observe this tradition. On the very night that the Gunpowder Plot was foiled, on November 5th, 1605, bonfires were set alight to celebrate the safety of the King. Since then, November 5th has become known as Bonfire Night. The event is commemorated every year with fireworks and burning effigies of Guy Fawkes on a bonfire.

Guy Fawkes’ Night

W i t h G u y Fa w k e s ’ Ni g h t f a s t a p p r o a c h i n g , h e r e a r e s o m e o f t h e r e g i o n ’s public fireworks displays you can go along to for a spectacular evening out.

Bonfire night is a great family occasion…standing before a roaring fire and watching rockets sent skywards while clutching a warming mug of soup is the stuff childhood memories are made off. Across the region, numerous public firework displays are being held in the first week of November. Rockets soaring high into the sky in the distance, pops and bangs of fireworks and the glow of a blazing fire are a quintessential part of autumn and the approach of winter. Some are small village events, even backgarden displays, while others are major public gatherings, attracting large crowds. Of those, some are free – such as the annual firework display in Norwich – while others raise much-needed funds for local charities. While it is a fun night out, with whizzes and bangs, we also need to remember that it can be frightening for pets, so make sure they are kept safe and reassured. Here is a selection of six of the best firework displays and bonfires across Norfolk and Suffolk you can go along to: NORWICH: For fireworks in a spectacular city centre setting, it’s time for Big Boom! Regarded as one of the biggest public firework displays in the region, the Norwich Castle Fireworks 2018 takes place on Friday, November 2, from 7.30pm to 8.30pm. It is organised by the Norwich City Council and the spectacular firework show – which is free - is coordinated to music and lights up the skies above Norwich Castle. Visit www.norwich.gov.uk

HEVENINGHAM HALL: For a massive bonfire, spectacular fireworks display and live music and entertainment, plus lots to eat, the place to be is Heveningham Hall near Halesworth on Saturday, November 3. Gates open at 5pm. There will also be a funfair, bar, fish and chips, hog roast, BBQ and variety of other local food stalls. For prices and ticketing details visit www.suffolk-fireworks.co.uk KING’S LYNN: The ever-popular Fawkes

in The Walks fireworks display returns for 2018. The fun begins from 6pm on Friday, November 2, with the park packed with stalls and rides. The bonfire will be lit at 6.30pm and the main firework display will start at 8pm. For more information call 01553 616200.

HOPTON-ON-SEA: Potters Resort on the Norfolk-Suffolk border is hosting a spectacular fireworks getaway weekend. Potters Fireworks Family Break starts on Friday, November 2 and runs until the Sunday with a Grand Cliff Top Fireworks Display on the Saturday evening with rockets and fireworks as part of the two-night family weekend break, which also includes accommodation and entertainment. Also with the coast nearby there’s plenty of opportunity for down onto the beach for a walk. For more details visit www.pottersholidays.com or call 0333 3207465.

WALCOTT: The Lighthouse Inn, Coast

Road, Walcott, hosts its renowned Family Fireworks Display on Saturday, November 3. A children’s fireworks display set to Disney music, from the magic of Aladdin and the Genie, to the underwater world of The Little Mermaid starts at 7.15, followed by the main display at 8.30pm with a theme of Rock Anthems. Gates open at 5.30pm, advance tickets are Individual £7/Family £20 or on the gate: Individual £10/Family £30. For more information call: 01692 650371.

HUNSTANTON: It is one of the biggest Bonfire Night events in the region and will again be held at Hunstanton Cliff Car Park. Gates open at 5pm on Saturday, November 3, and as well as a large bonfire and fireworks display, there will be a funfair, stalls, live music, and refreshments. Organised by Hunstanton and District Round Table, the bonfire will be lit at 6pm and the firework display starts at 7.30pm. Admission is £5 adults, £2 (under 16s and over 65s) and £15 per car.

Fall in love with local

d oo k & n F Dri

FOOD

this Autumn...

The Ivy Brasserie Norwich

When the nights draw in, it’s time to cosy up with wholesome food and drink, and this autumn there are plenty of opportunities to do just that says Melanie Cook of VisitNorwich. There’s no denying we’ve had a

great summer: we’ve not had to worry about keeping a small umbrella handy, carrying an emergency jumper and constantly monitoring the forecast for the best times to venture outdoors. And whilst I’m sure lots of us will be sad to see the glorious weather fade, it means we will experience a true change of seasons. Gradually the days are getting shorter, the air temperature cooler, and we’re gently welcoming autumn, waving summer goodbye with fond memories of BBQs, paddling pools and trips to the beach. Hello soft, snug knits and slightly more layers – we’ve missed you. Autumnal familiarity is that early morning ‘bite’ in the air and a mild yearning for warming soups with crusty fresh baked bread, stews and a glass of red. This autumn Norwich sees a host of different foodie events and experiences to get stuck into… waistlines – we won’t worry about that until spring! The inaugural Assembly House Food Festival launched in September and continues until November, featuring a whole host of one-off events and top chefs. One of the many highlights include Dinner with Karl

Goward of Shepherds of Westminster (4th October), and The School of Chocolate with Gary Hunter (18th November). The 29 November brings us The Ten (Food) Commandments– Jay Rayner’s brilliant one-man show about ‘the very best way to eat now’. The show is followed by a sublime autumnal 3-course dinner. Tickets for the show and dinner are £42, and for the show only £20. The Ivy Norwich Brasserie opened with much aplomb in August and

Richard Bainbridge

has brought with it an upmarket dining experience with down to earth cooking. The decor must be applauded without even a mention of the food. From floor to ceiling, upstairs and down, lobby to bathroom – the building is looking splendid. Expect glossy marble, gleaming chandeliers, colour popping art-work, decadent textiles and lots of references to Norfolk which is lovely to see. Open for breakfast, lunch, afternoon tea, cocktails and dinner, you can see yourself wrapped up well on a sunny autumnal day sipping strong coffee or a chilled glass of wine al fresco, watching the world go by. Heading further through the Lanes to Upper St Giles and we see Louis’ Deli become Louis’ with a new daytime cafe offer and an evening wine indulgence. At night it becomes Les Garrigues: a place to savour very good French wines from natural vineyards at great prices. This is the place to be for cheese, wine and conversation. In Pottergate, The Grosvenor Fish Bar has done it again… their take on a classic High Tea has given us the High Sea. A three-tiered, joyful meeting of mini-clam sliders, chips, dips, cod cheeks, squid, prawns, whitebait and 35

Porkstock

Richard Hughes

Norwich Market

goujons, keenly priced at £29 for two and £15 for one. New tours of Norwich Market celebrate the area’s rich history whilst introducing visitors to the wonderful new food stands representing cuisine from around the world. Tours take one and a half hours, and include tastings at some of the stands; tickets are just £7.50 per person. Finally, this month sees the return of Porkstock (13 October) at the Norfolk Showground. This fantastic free, familyfriendly food festival is filled with activities and showstopping food and drink from amazing local producers. It’s a great opportunity to meet the people behind some of the best foodstuffs coming out of Norfolk. There’ll be nonstop fun and games for all ages, with plenty of activities for children. And you certainly won’t go hungry with over 40 local producers serving up sweet and savoury dishes, snacks to buy and taste for free, delicious cordials and of course a mix of local drinks including beer, cider, gin, vodka and more. Running throughout the day is the Demo Cookery Theatre with a packed line-up of talented local chefs and food ambassadors. Starting at 10.30am with Richard Hughes of The Assembly House, the kitchen concludes at 4.15pm with the wonderful and highly popular Kate Barmby of Great British Bake 36

Off fame. Other chefs and cooks will include Matt Cockin of Fruit Pig – a rare breed butcher; Candi of Candi’s Chutneys; Roger Hickman – owner of the 3AA Rosette Roger Hickman’s Restaurant; Andrew Jones of Farmyard and The Dial House; Iain McCarten of The Last Wine Bar; Richard Bainbridge – Great British Menu winner and judge, and chef patron of the highly successful 3AA Rosette Benedicts, and Dan Smith of the Ingham Swan. And then it’s night time at Porkstock with a pretty special over 18s Evening Knees Up – which is always a sell out. This is the most fantastic event for getting a big group of friends together for live music and plenty of dancing. This year’s music headliner is Cut Capers, an 8-piece highly energetic band whose previous gigs include Glastonbury, Bestival and Secret Garden Party. It will be riotous and infectious; even the most awkward movers amongst us will not be able to resist their infectious charms. And to accompany the music there’ll be bars selling beer, gin, rum, prosecco and of course delicious locally produced food. It’s rustic, it’s casual, its fresh and its huge fun - tickets cost £20 and all proceeds go to Nelson’s Journey. For events, shopping, things to do, eating out and staying in and around Norwich go to visitnorwich.co.uk

Jay Rayner

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The Ivy NORWICH

Brasserie

With the buzz around the opening of The Ivy Norwich Brasserie

Places&Faces catches up with Sean Burbidge, Executive Chef, The Ivy Collection

At what age did you first start to cook? I remember always having an interest in food and began cooking at home aged 12. I’ve been cooking in a professional environment since I was 15 where I worked at weekends in a local gastropub. Where did you train? I started learning how to cook at The Sutton Arms in Faceby, but I really learnt my trade during the 13 years I spent at Restaurant Gordon Ramsay. Do you have any food heroes? To be honest it’s hard to single out one person as there are so many people who have inspired me and shaped my career for different reasons. Gordon Ramsay has certainly had a big impact on me and my career and I learnt so much whilst working under him at

Gordan Ramsay Holdings. What’s the best meal you have eaten – and where was this? The best meal I have had was at Le Louis XV in Monte Carlo – it was such a phenomenal experience. The restaurant is stunning and the food was amazing. Alain Ducasse has to be one of the greatest chefs in the world. What are your favourite dishes for the restaurant and at home? I’m a big fan of veal sweetbreads and so generally if they are on the menu this is something I would order. If I’m dining in one of our brasserie’s, I usually opt for the blackened cod fillet which is always a treat. At home, I enjoy warming comfort food such as shepherd’s pie and sausages and mash with gravy.

What is your favourite tipple and what food would you pair with this? I am a big fan of white burgundy and often pair it with something like a cep and truffle linguine. If you were having guests round for Fireworks night, what would you impress them with? To start, I would make a spiced pumpkin soup, followed by a rosemary studded leg of lamb roasted over coals with jacket potatoes roasted on the fire. I would then offer toasted marshmallows for dessert. What’s the best thing you enjoy about your job? There are many rewarding and enjoyable parts of my role. If I had to pick one thing, it would have to be watching the more junior chefs and members of the team develop and grow. I love watching their confidence grow as well as their passion for the industry. Is this your first time in Norwich? If so, what’s your impression of the city and have you discovered any local ingredients you want to try? I visited Norwich a couple of times before we opened in August and I like our location on London Street. Our bar team are working with a number of local suppliers and I’m most excited to try the Iceni Martini cocktail which features Boadicea gin. How do you relax? Spending time with friends and family and being outdoors.

Grilled Chicken Salad S E RV E S ON E INGREDIENTS

• 3 pieces of Chicken Escalope

• 10g Garlic butter • 2g Salt • 55g Cooked red and white Quinoa • 10g Pomegranate seeds • 3 pieces of prepped white endive leaves • 3 pieces of prepped red endive leaves • 30g Green salad mix • 1 portion of Kholrabi, chilli & radish • 10g Vinaigrette • 30g Avocado sliced into 1cm • 5g Omega seed mix • 1g Toasted black & white sesame seeds • 1g Micro coriander cress • 50g ginger & lime dressing

FOR THE GINGER & LIME DRESSING • • • • • • •

50g natural yoghurt 2g lime juice 1g grated ginger 1g lime zest 30g whole milk Pinch table salt Pinch coarse ground pepper

Place all ingredients in a bowl, add the fresh grated ginger and slowly whisk.

leaves onto a cold plate, alternating red then white. Place 30g of green salad leaf mix onto the centre of the plate. Spoon the dressed quinoa mix onto the leaves. Place 3 pieces of sliced 1cm avocado on top of the quinoa. Place cooked chicken escalopes neatly onto the salad, sprinkle over toasted black & white sesame seeds, garnish with micro coriander cress and serve with 50g of ginger and lime dressing.

The Ivy shepherd’s pie S E RV E S S I X INGREDIENTS

• 200g lean rib of beef mince • 200g lean lamb mince • 2 shallots, peeled and finely chopped • 100g button mushrooms, brushed off and finely chopped • 1 medium sized carrot (approx. 100g), finely chopped • 3 sprigs fresh thyme, leaves removed • 3 sprigs fresh oregano, leaves removed and chopped • 100ml (½ glass) red wine • 2 tbsp Worcestershire sauce • ½ tin (200g) chopped tomatoes • 300ml veal stock (you can buy veal stock from good quality supermarkets. If you can’t find it, you can use beef or chicken stock) • 1 tbsp tomato purée • 1 tbsp plain flour • Sunflower oil for frying • Salt & freshly ground black pepper

FOR THE TOPPING

• 1kg King Edwards or Maris Piper (preferably) • 50g unsalted butter • Salt & white pepper

METHOD Place the chicken escalopes onto a plate and season with salt on both sides. Place onto a hot grill and cook until marked with grill lines, before turning over and grilling the other side of chicken escalope. Remove from grill and keep warm. Brush the cooked chicken with garlic butter. Place the kohlrabi, red chilli & radish into a bowl. Add cooked red and white quinoa, followed by the vinaigrette. Add pomegranate seeds and omega seed mix and carefully mix to combine all ingredients. Place prepped red & white endive

METHOD Lightly oil both the lamb and beef mince. Heat a frying pan until smoking and cook the meat, mixing continuously, for about 5 minutes until the meat is a light brown colour. Pour off the excess liquid and put in a dish to one side until the rest of the ingredients are ready. In the same pan, heat a little oil and gently sweat the shallots, thyme, button mushrooms and carrots for about 8 minutes. Add the mince and mix in the tomato purée and cook for about 5 minutes; then add the chopped tomatoes, red wine and reduce for about 10 minutes. Add flour and mix thoroughly. Add the Worcestershire sauce and stock. Bring to the boil and simmer for 30 minutes. Season with salt and pepper; add more Worcestershire sauce if required and then the oregano. Keep to one side. Preheat the oven to 180°C/gas mark 4. Peel and cut the potatoes into evensized pieces. Cook in boiling salted water for around 15 minutes until soft;

then drain and return to the pan over a gentle heat to remove any excess moisture. Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes and mix them with butter and season to taste. To assemble and serve, put the meat mixture into an oven proof dish. Top with the mashed potato (you can pipe this if you have the time), put into the oven and bake for around 30 minutes. It should turn a nice golden colour.

Flourless Chocolate Cake S E RV E S T E N INGREDIENTS • • • • •

7 eggs (separated) 240g caster sugar 240g butter 240g dark chocolate 80g cocoa powder

• ½ tsp sea salt

METHOD Whisk the egg yolks with 180g of sugar for 10 minutes until the mixture has tripled in volume. Gently melt the butter and chocolate, remove from the heat and mix in the cocoa powder. Whisk the egg whites with 60g of sugar and the salt until soft peaks form. Fold the chocolate mix into the yolks and then gently fold the whites, trying to keep as much volume as possible. Pour the cake mix into a baking tray and bake in a pre-heated oven at 150 degrees Celsius for 25 minutes.

THE IVY NORWICH BRASSERIE 30 London Street, Norwich NR2 1LD Reservations: 01603 273 888 www.theivynorwich.com

s ' e m a ! G on

Ask a brigade of chefs what time of

year excites them most in the kitchen and you can bet the last pennies in your pocket most will say Autumn. There’s something about those misty mornings, that fresh nip in the air and those lingering evenings that makes cooks – professional or domestic – hungry for a taste of the wild. Cue venison. The meat of muntjac, fallow, roe, red, sika and Chinese water deer is shedding its image as difficult to cook, or too ‘gamey’ in flavour, or something to keep for special occasions. The truth is, you can cut a venison loin into steaks to pan-fry, or roast it whole in the oven, just as easily as you would a piece of beef. Be careful not to overcook it though; because venison is so low in fat it can dry out quickly, so these cuts are tastiest and tenderest when pink. The bigger muscles, shoulder or haunch (whole or diced), are ideal for slow, gentle braises; serve with plenty of mash, and don’t forget that venison has a natural affinity with lovely, earthy autumnal flavours – woodland berries, mushrooms, root vegetables are all perfect accompaniments. “Venison is the daddy of my menu!” says Stuart Tattersall, head chef at The Gunton

Arms in Thorpe Market. There’s a powerful association between venison and this pub – Stuart only has to look out of his window to see the Gunton Estate’s herd of red and fallow deer. “James [Ellis, gamekeeper] manages the herd and brings us the carcass. We use all of it, make all sorts of things – kofte, sausage rolls, lasagne, or I might put a dry rub on the loin, fragrant flavours like orange peel, juniper or thyme, then quickly pan-fry it.” Tyler Torrance chef patron at the Boarding House Dining Rooms, Halesworth, appreciates the versatility of venison too. He buys from local stalker, Graham Downing. “I’ll cook a shoulder really slowly with stock and whatever herbs and aromatics I feel like, then tear the meat up and see where my imagination takes me. It might become shepherd’s pie, or crunchy deep-fried croquettes, or my scrumpets – come on, who doesn’t like fried stuff, and the texture and flavour of these snacks is amazing!” A day out with Greg Strolenberg of Lavenham Butchers was enough to convince Dan Russell, head chef at the Angel Inn, Stoke by Nayland, of the ethical as well as culinary benefits of locally harvested venison. “I had a fantastic day with Greg when we were doing the Angel’s chapter in Suffolk Feast. I learnt so much – how

n o s i n e Vscrumpets

s serve

As the days shorten, game makes a welcome return to our tables. Three East Anglian chefs share favourite venison recipes with Tessa Allingham, author of Suffolk Feast: One County, Twenty Chefs

the natural diet affects flavour, how there’s zero stress for the animal, how it’s about managing the population rather than sport.” Dan’s recipe for a loin of muntjac Wellington may be a showstopper, but it’s worth having a go recreating it. “Buy ready-made puff pastry, make sure the mushroom stuffing is seasoned well, and get good parma ham, not too salty. Don’t forget to let it rest before cooking if you want it nice and crisp. And give yourself time too, enjoy making it – the flavour of muntjac really is incredible!” The last word goes to Steve Tricker, one half with his wife, Lynn, of multi-award winning Truly Traceable venison and game pies. At this time of year Steve will harvest roe and fallow bucks (and muntjac which can be culled year-round) as part of deermanagement programmes. His working day starts at sunrise – he sees the countryside at its most beautiful, he says, never tires of his “office” – but if he’s ever late back it may be because he has lingered over a stalker’s breakfast. It’s the prize, he says, the best bit: liver and kidneys of that morning’s harvest, sourdough toast, a fried egg and a dollop of Gentleman’s Relish. It sounds like the perfect start to a perfect Autumn day.

Tyler Torrance, The Boarding House Dining rooms, Halesworth Suffolk This is my very, very favourite recipe for game and works best with a shoulder of delicious venison. Its deep, rich flavour is brought out with slow braising. The crunchy fritters are a great way to convert newcomers to wild game, especially with our red onion and mustard seed relish and dressed watercress. INGREDIENTS • 1 whole shoulder of roe deer • 2 onions and 2 carrots, diced • 1 head of garlic, halved • 5 sprigs of thyme • 5 star anise • 1 tbsp quatre épices spice blend • 1500ml good game stock • Flour, eggs and panko breadcrumbs

METHOD Pre-heat the oven to 160ºc. Braise the venison in a heavy, lidded casserole with the vegetables, garlic, herbs, spices, sea salt and simmering stock (keep a little aside for the next stage) for about 3 hours until tender and flaking. Remove the shoulder from the braising liquor and flake the meat from the bone into a bowl. Combine with a little stock and seasoning to taste, and press into a terrine mould. Cool and refrigerate. Once chilled, cut into fingers. Dip alternately into separate bowls of seasoned flour, beaten egg and crumbs. Deep fry in hot oil until golden, before draining and transferring to kitchen paper. Serve sprinkled with a little salt.

Dan Russell, The Angel Inn, Stoke by Nayland Suffolk

c a j t n Mu wellington s serve

We have five main varieties of deer in East Anglia and muntjac, the smallest, gives us the sweetest, tenderest venison. Try sourcing it from your local butcher or a friendly gamekeeper. As it is available all year round, we change the garnish according to the seasons, for example wild mushrooms in autumn, or lovely tender greens in spring. STUFFING • 50g butter • 250g button mushrooms, finely chopped • 1 garlic clove, finely chopped • Good pinch of thyme leaves

Melt the butter in a hot pan, before adding the mushrooms, garlic, thyme leaves and seasoning. Cook over a medium heat until softening and drying out. Cool, then place the mushrooms in a clean cloth and squeeze tightly to remove excess liquid. Unwrap into a container and set aside. PANCAKES • 2 large eggs, beaten • 50g plain flour • 50ml full fat milk • Small handful of flat leaf parsley

Mix the eggs, flour and milk with the chopped parsley leaves into a batter. Using a hot, oiled pan, make 3 or 4 large thin pancakes and set aside.

tage d heri e r e tt u quash with b butternut s uce ables, ine sa veget w d e and r

WELLINGTON • 1 large, whole muntjac loin • 4 slices good parma ham • 500g puff pastry, rolled to half cm thickness • Eggwash

Season the loin and brown on all sides in a hot oiled pan. Cool. Make a large layer of clingfilm of overlapping strips with sufficient width for the length of the venison loin. Lay the pancakes on top in a row, top with the ham and spread with the mushroom mix. Place the loin on top horizontally near the leading edge and using the clingfilm, roll everything together away from you, wrapping it up firmly into a tight cylinder (ensuring that clingfilm stays outside the roll). Use more clinglfilm to help keep it together and then knot the ends of the clingfilm and refrigerate the parcel for at least 6 hours. Next cut the pastry into a rectangle, sized to fit the unwrapped muntjac parcel. Roll up tightly and neatly in the pastry, sealing the edges with eggwash and tucking in the ends underneath. Cut air vents in the top and score decoratively. Chill back in the fridge to firm up for at least an hour.

BUTTERED VEGETABLES • 12 baby carrots • 12 baby leeks • 6 baby courgettes

Cook the vegetables al dente in boiling, salted water and then drain and plunge into iced water. Drain and set aside. SQUASH PURÉE • 1 butternut squash, peeled and deseeded • Rapeseed oil • Unsalted butter

Dice the squash. Oil and season before roasting at 180ºc for about 25 minutes until browned and tender. Process while hot to a purée and push through a sieve for smoothness. Beat in butter and adjust the seasoning. Keep warm. TO SERVE • 500ml good dark meat stock • 500ml drinkable rich red wine • Thyme sprigs • Unsalted butter

Bake the wellington at 180c for around 25 minutes. Allow to rest while you reduce the stock and wine together till a thick jus. Panfry the vegetables in butter, thyme sprigs and seasoning to reheat. Slice the wellington thickly and place on hot plates with the vegetables and purée. Finish with the jus.

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w o ll a f n o s t g n u n G deer dumpli s serve

ly ry jel r e b n rowa d l i w with

Cooking over an open log fire in the Elk Room restaurant gets lots of attention at The Gunton Arms but it is far more than just culinary theatre, giving a distinct flavour and texture to the great steaks and other meats that we griddle and roast over the embers. Venison steaks and chops work very well flash-grilled on a searingly hot griddle, cooked fast, caramelised outside and rare and juicy within. I urge you to give pinkcooked venison cuts a try, even if you usually eat your meat more cooked. It easily can come out overdone, that’s never a pleasure. This dumpling dish makes a hearty starter or light main course but usually appears as part of our popular venison mixed grill (pictured above). We serve the dumpling alongside the kidney, liver, sausage and cutlet to give a combination of savoury gamey flavours and rich textures. As a main course by itself, the dumplings eat well with creamy mashed potato, wilted greens and sweet-sour red cabbage. ROWANBERRY JELLY • 500g rowan berries, stalks removed • 500g crab apples or Bramley apples, chopped • 6 thyme sprigs • 600ml hot water • Jam sugar • Juice of half a lemon

Simmer the fruit and thyme with the water until soft. Strain overnight through a muslin cloth, suspended above a bowl to slowly drip through. Do not be tempted to squeeze it. The next morning, measure the juice

into a preserving pan and for every 600ml of juice, add 450 g of jam sugar. Mix well, add the lemon juice and bring to a simmer, stirring until the sugar is dissolved. Boil rapidly until the setting point is reached on a jam thermometer (about 9-10 minutes usually). Take off the heat and skim the top for impurities. Pour into sterilised containers, seal and leave to set. FALLOW DEER DUMPLINGS • 500g venison meat, minced • 250g pork belly, minced • 100g venison liver, minced • 200ml good red wine • 3 juniper berries, crushed • Good pinch thyme leaves, chopped • 6 shallots, finely diced • 2 garlic cloves, peeled and crushed • Unsalted butter • 225g fresh white breadcrumbs • Caul fat crépinette

Marinate all the meat in red wine, juniper and thyme for 24 hours. Heat the oven to 200ºc. Drain the meat well (make use of the liquor for a rich wine gravy or a stew). Cook the shallots and garlic slowly in butter until soft and then leave to cool. Mix into the meats with the breadcrumbs and season well. Roll into golf balls and wrap snugly in crépinette, trimmed to fit. Place into a shallow oiled roasting tray and bake for 10 minutes to set. Remove and using a slotted spoon, transfer to a hot frying pan or griddle. Brown on all sides until cooked through. Serve with the jelly.

Stuart Tattersall, The Gunton Arms, Thorpe Market Norfolk

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Tessa All nkie Dettori by Fra Foreword

WIN a signed copy of Suffolk Feast: One County, Twenty Chefs cookbook and food lovers’ guide

We have three signed copies of this fabulous new cookbook to give away. To be in with a chance of winning, simply answer this question:

What two parts of the deer go into a traditional ‘stalker’s breakfast’? Send your answer and contact details by email to competitions@h2creativemedia.co.uk or enter by post at Places & Faces Magazine, H2 Creative Media, Micropress Printers Ltd, Fountain Way, Reydon Business Park, Suffolk IP18 6DH. Competition closes 31st October 2018. See page 5 for full terms & conditions. Suffolk Feast is available to buy from all 20 chefs featured, as well as Aldeburgh Bookshop, Jarrold, and Waterstones. 43

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e k a c o i h c i a t s P apple sorbet, apple gel, whipped cream & poached pear

RECIPE

Breas t of Norfo lk phea sant, Conf it leg, white polen ta, black berri es , hazle nuts and a black berry jus INGREDIENTS

e arkke Peter Clar r Cl Pete d chef hea executive chef of the e head executiv of the L HOTEL IMPERIA IMPERIAL HOTEL in Great Yarmouth

Pistachio cake INGREDIENTS

• 500g butter • 500g caster sugar • 8 large eggs • zest of 1 lemon • 1 vanilla pod • 200g ground almonds • 240g pistachios (roasted and ground) • 80g plain flour

METHOD Cream together the butter, sugar, vanilla and lemon zest until pale and light. Mix together the flour, almonds and pistachio. Mix eggs one by one in to the butter mixture adding a pinch of the flour mix to prevent splitting. Stir in the remaining flour mixture until the mixture is smooth. Grease and line a baking tray before pouring mixture in, tap the tray on a work surface to remove any air pockets and bake at 130ºc for 45 minutes, then 150ºc for a further 30-45 minutes. Test the cake with a knife, it should come out clean but may have grease marks due to the high fat content. Turn cake out on to wine a cooling director and rack and remove lining paper expert at the once cooled. EL

Nick Mobbs IMPERIAL HOT

SERVES SIX

• 4 pheasant breasts and 4 pheasant legs

• Thyme, duck fat, salt and pepper

• 40g roasted hazelnuts

• 3 heritage carrots peeled and cut on the

• 3 blackberries each

• 6 oz polenta flour( quick cook) • 2.5 oz of grated parmesan • 1.5 pints of water

• Half a pint of milk • 4 oz butter

• Oil

slant into lozenges.

• 12 blackberries pureed and sieved with 1tbsp of water

• 2 pint beef stock reduced to 1/2 a pint • 25g pea shoots

METHOD

Next put a trying pan on capable if taking 4 Take the duck fat and thyme and place in a pheasant breasts and add 1 tbsp of oil, heat up saucepan bring to a rolling simmer and place the and place the pheasant breast skin side down and Until heat lowest the on it,cook into legs t pheasan fry until golden brown both sides, add the carrots 3 about take will this tender and cooked through, place in a oven heated to 185.c for 2-3 minutes for hours. Once they have been on the stove gas for a dash of pink in the pheasant breast and 2 2 and a half hours take the water,milk and some minutes linger for well done juicy finish. Leave to rest to bring n, saucepa a in place and salt and pepper somewhere warm. boil the to bring the boil and add the polenta flour whisking all the time and be careful as if it gets too TO FINISH hot it will spit out of the pan, once this has cooked Place the leg into the oven to heat through and the for 2 minutes at boiling point, add the parmesan been has skin to crisp. Reheat the polenta so it is boiling hot it cheese and butter and whisk this in until and place a quenelle on to the plate at the top, incorporated. Reserve this warm somewhere. and heat the sauce back up to boiling point and add reduced been has that out stock beef Take the ry the blackberries and hazelnuts. Cut the breast into blackber the add n, place in a clean saucepa 3 and place up against the polenta, add the leg puree a bit at a time until you are happy with the next to it and then the carrots in a uniform pile next taste you should became to taste the beef flavour !! it th to the breast. Spoon the sauce over the breast and undernea ry BlackBer the and of the stock the meat and garnish with pea INGREDIENTS INGREDIENTS INGREDIENTS leg so that it covers Place to one side to heat up later shoots and enjoy !! water and salted boiling in carrots the Blanch • 500ml Apple Juice • 10 granny smith apples • 4 pears peeled once cooked, around 6 minutes. refresh • 5g agar agar (must be precise) • 1140ml of stock syrup • 400g water WINE (480ml water 400g sugar) • 200g sugar METHOD • juice of 4 lemons • Vanilla pod Add agar to half the apple juice or a tbsp of paste

Apple Gel

Apple Sorbet

Poached pear

METHOD okslo of Vineyards South Afric a and2015 stir in with a spoon, heatRheb in age Pinot Peel, core and roughly chop METHOD a pan to a simmer for 1 minute, apples, freeze until firm. Bring the sugar stirring continuously. the and vanilla ngwater by fermenti made is wine The which dates This is a wonderful estate In a food processorgrapes blitz apples up to the on boil andskins add the pears, Stir in remaining apple their steel in Stainless back to the late 1700s with traditional to form a rough pasteand and regular slowly pump cap tothen take of thetender, simmer until over juice and transfer to a plastic of some buildings style Cape Dutch wine The stock syrup and lemon juice. flavour. colour and the pears out and cool. Reserve container, set in fridge until firm. extract settlers. early to theadd back date which and for drinking new oak in 60% Pass fine aged the wasa then poaching liquid estate through Criss cross the withowners a themixture bought current Thejelly for 14beautiful !! barrels oak year old as sieve and pour ice 2cream ge into an40% advanta it’s absolutely knife to form small pieces have taken andand in 2006 months. the of climate machine. Churn until almost unique micro of the transfer to a food processor. the to an A giving Paarl in thein set and transfer icewonderf cream ul wine it shows vineyard Blitz until smooth ands store a valley complex, dark fruit flavours with growing the for s condition climatic ideal container. Freeze overnight squeezy bottle and store in the notes of blackberry, prunes premium grapes before using! fridge till of required. soft oak spices. The Pinotage is a grape which is basically only grown in South Africa. A hybrid grape being a cross between the Pinot Noir and Cinsault. The grape thrives in South Africa but very few other places in the world.

and hints of The tannins fill the palate and nuances of dried fruit flavours linger on the aftertaste and work really well with the flavours of the Pheasant dish.

FOOD & WINE

the boil and a whisking all th hot it will spit for 2 minutes cheese and b incorporated. Take the beef place in a cle puree a bit at taste you sho of the stock a Place to one s Blanch the ca refresh once

2015 Pi RECIPE

Breast of Norfolk pheasant, Confit leg, white polenta, blackberries , hazlenuts and a blackberry jus INGREDIENTS

Peter Clarke executive head chef of the IMPERIAL HOTEL in Great Yarmouth

SERVES SIX

bbss Moobb kM N ick Nic rt at the pe ex d wine

anctor and wine director dire HOTEL PERIrtAL IM at the expe IMPERIAL HOTEL

• 4 pheasant breasts and 4 pheasant legs

• Thyme, duck fat, salt and pepper

• 40g roasted hazelnuts

• 3 heritage carrots peeled and cut on the

• 3 blackberries each

• 6 oz polenta flour( quick cook) • 2.5 oz of grated parmesan • 1.5 pints of water

• Half a pint of milk • 4 oz butter

• Oil

rve st 20 14 L a te H a la n c 1tbsp of water S a u v ig n o n B e • 2 pint beef stock reduced to 1/2 a pint Re se rv • 25g pea shoots a Y To ro C h il e h c n o C slant into lozenges.

• 12 blackberries pureed and sieved with

Thi ba Ca w T in o vin ide of pre The Pin only gro being a Cinsa bu

but very few other places in the world.

really well with the flavours of the Pheasant dish.

• A team of brilliant chefs • Superb wine list • Laid-back atmosphere The perfect restaurant for dinner or Sunday lunch. At the Imperial Hotel, North Drive, Gt Yarmouth, NR30 1EQ. To book call 01493 842000

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Photography by MALCOLM HIRST

d poached pear Pistachio Cake an e Th as there is METHOD ll wi4th this wine worksifwe Next put a trying pan on capable taking Take the duck fat and thyme and place in a wine yet with e th in tness sweeup pheasant breasts and add 1su tbsp of oil, nt heat saucepan bring to a rolling simmer and place the fficie it and place the pheasant breast skin down andrk with fru pheasant legs into it,cook on the lowest heat Until to wo idity od acside e 2014 th is fry until golden brown both go sides, add the carrots tender and cooked through, this will take about 3 en os ne I have ch wiminutes place in a oven heated to 185.cTh for e2-3 hours. Once they have been on the stove gas for st, ve Maule Blan2c, Late Har on and for a dash of pink in the pheasant breast 2 and a half hours take the water,milk and some Sauvign ha Y Toro nc Co e by minutes linger for well done juicy finish. salt and pepper and place in a saucepan, bring to adrest ile mto y, ChLeave lle Va ignon somewhere warm. the boil and add the polenta flour bring to the boil we think of Sauv Classically when whisking all the time and be careful as if it gets too sy as gr sh fre e os th hot it will spit out of the pan, once this has cooked TO FINISH Blanc we think of those for 2 minutes at boiling point, add the parmesan e Loire valley or Place the leg into the oven to heatou through and ththe rs from av fl w Ne m cheese and butter and whisk this in until it has been fro skin to crisp. Reheat the polenta so it is boiling hot as erry arom ebtop, ry goatosthe veplate incorporated. Reserve this warm somewhere. and place a quenelle on to the this grape to ow all r ve we Hoadd Take the beef stock out that has been reduced and nd.and heat the sauce back up to boiling point Zeala tes a place in a clean saucepan, add the blackberry e vine and it crea the blackberries and hazelnuts. Cut rip breast into on th er the en ov the lly na puree a bit at a time until you are happy with the 3 and place up against the polenta, add the leg ssert wine. Origi ing de taste you should became to taste the beef flavour erne next to it and then the carrots stu in ann uniform pile next ut Sa e th in d te www.ca crea e wasand of the stock and the BlackBerry underneath it !! qubreast to the breast. Spoon the saucete over the chni ed in pi co w Place to one side to heat up later leg so that it covers the meat and garnish eaux, and no Bordpea n of with gio re re he So Blanch the carrots in boiling salted water and shoots and enjoy !! ns of the world. many wine regio refresh once cooked, around 6 minutes. apes are left gr e th y lle va le in the Mau WINE ve been e other grapes ha out long after th level er gh hi h a much n harvested to reac 2015 Pinotage Rheboksloof Vineyards South Africaof sweetness in the very Mediterranea lley. climate of the va th amber dd 59 ne is golden yellow wi &S_Final.in This is a wonderful estate which dates The wine is made by fermenting the 94_P&F_N wi e Th ptuous m su is back to the late 1700s with traditional grapes in Stainless steel on their skins lour. The wine tone Cape Dutch style buildings some of and regular pump over of the cap to s in co e nose of th on s tic ris te ac which date back to the early settlers. extract colour and flavour. The wine and displays char as. The om ar y and hone TO FINISH The current owners bought the estate was then aged in 60% new oak and ripe peach, spice d the an ity in 2006 and have taken advantage 40% 2 year old oak barrels for 14 fru d an sh Cut a generous slice of pistachio cake and lay on the plate, cut a palate is light, fre months. of the unique micro climate of the th the s Mobb pearNick per person into quarters and add in and around thePaarl cake, ne works well wi vineyards in the valley giving the A wonderful wine it shows acidity in the wi director and wine eetness sw e th t ils wh ar complex, dark fruit flavours with climatic for the growing have some ground up pistachios in a littleideal puddle on conditions your plate at the expert flavours of the pe our of av fl t ee notes of blackberry, prunes of premium grapes sw the opposite side of your cake. Take some matchsticks of green ches the HOTEL IMPERIAL of the wine mat and hints of soft oak spices. The Pinotage is a grape which is basically d a real an n tio na bi m co t apple and add decoratively, add 3 rosettes of whipped creamAand The tannins fill the palate and only grown in South Africa. hybrid grape the cake. A grea nuances of dried fruit flavours a cross between the Pinot a scoop of apple sorbet and lay on thebeing ground-up pistachios and Noir and rite of mine. ou fav linger on the aftertaste and work Cinsault. The grape thrives in South Africa enjoy your dessert.

Sunday 12.30 - 2pm Monday - Saturday 6.30 - 10pm The Terrace is open daily. For opening times & menu go to imperialhotel.co.uk

NEW YEAR’S EVE AT CARROW ROAD

2018

NEW YEAR’S EVE BALL

START 2019 OFF IN STYLE AT OUR NEW YEAR’S EVE BALL WITH THE EVER POPULAR JOE RINGER BAND!

In the Top of the Terrace, Arrive to glitz, glamour and a glass of fizz before enjoying a magnificent five-course meal. from 7.00pm until 1.00am.

Try your luck on the Casino Tables or dance the New Year in with the Joe Ringer Band until the countdown arrives.

£79 per person. Dress Code: Black Tie. Over 18’s only.

NEW YEARS EVE

CFANCYIRCU S DRESS PARTY SEE OUT 2018 IN STYLE AS OUR NEW YEAR’S EVE CIRCUS PARTY COMES TO CARROW ROAD

ARRIVAL DRINK H DISCO H POPCORN H ENTERTAINMENT H FOOD STALLS FANCY DRESS IS OPTIONAL WITH PRIZES ON THE NIGHT FOR THE BEST OUTFITS £20 PER PERSON NORFOLK LOUNGE

OVER 18’S ONLY ARRIVAL FROM 8PM

FOR FURTHER DETAILS OR TO BOOK Call: 01603 218724 Email: canary.catering@canaries.co.uk Visit: deliascanarycatering.co.uk

COCKTAIL

Nicole Cachao

Restaurant Manager at Benedicts Restaurant in Norwich www.restaurantbenedicts.com

Pumpkin & Cinnamon INGREDIENTS • 50ml Pumpkin Juice • 15ml Freshly Squeezed Orange Juice (Strained) • 10ml Cinnamon Syrup • 50ml (Approx) Sparkling Wine or Prosecco TO MAKE THE PUMPKIN JUICE

Slice the pumpkin into chunks, juice using an electric juicer and strain through a sieve to remove any bits.

Photography by KATJA BAINBRIDGE

TO MAKE THE CINNAMON SYRUP

Take one cinnamon stick, 200ml water and 200g Demerara sugar. Place all ingredients in a sauce pan and bring to the boil for approx 5 minutes until the cinnamon has steeped into the syrup and it starts to thicken. Take off the heat and allow to cool and transfer into a sterilised glass bottle.

TO MIX

Pour your sparkling wine into a ﬂute glass then pour in the orange juice, cinnamon syrup and pumpkin juice. Give it a gentle stir to ensure all the ingredients are incorporated, garnish with a twist of orange.

Fizz ts have draw As the nigehcolder pumpkins are n in

and the days ar eparation erywhere in pr popping up ev ’t just en ar s Pumpkin a for Halloween. to in g in ak m ing or tipple, great for carv ly ve lo make for a soup they also alloween H a g in st ho u’re especially if yo h, seasonal t to make a fres party and wan nt. little bit differe drink that’s a e recipe pl m si r quick, This is a supe ious! lic de tly an rt impo which is most

INGREDIENTS • 100g Caster Sugar • 100g Water • 100g Cider Vinegar • Additional Spices (To your own taste) 50

is really the time for pickling. You’ve got the wild berries such as sloes, you’ve got damsons and the glorious root vegetables beetroot, turnips, swede and parsnips. For me this time of the year really is about the harvest and the preservation of the year that has been, we’ve struggled this year with the weather and the extremely wet and cold winter to the extreme high heat in the summer so we haven’t had our best year for vegetables. But when you do find vegetables in their prime like beetroot, like tomatoes (which have been great this year) it’s all about preservation and preserving the wonderful produce. I am giving you a real quick, great, simple recipe for preserving your vegetables to make that last element of summer and autumn last through the cold winter nights. What I like to do is super simple and can be used with many different vegetables and fruit. This is a base recipe which can be used in many different ways, when you’re preserving root vegetables always make sure you blanch them in boiling salted water first until they are just tender. As they are cooling down, place into a Kilner style jar and pour over your pickling liquor. Once it is cold, seal the jar and store in a cool, dark place for at least a week before eating. It will last up to six months. For softer vegetables such courgettes, gherkins and mushrooms just pour over your pickling brine when luke warm allow to cool, then seal as before. This is a real basic recipe that you will be able to pass down the generations for pickling and preserving your vegetables.

Richard Bainbridge is the chef proprietor of Benedicts Restaurant in Norwich www.restaurantbenedicts.com

Photography by KATJA BAINBRIDGE

Pickling & g n i v r e s e r P

As you move in to Autumn, going from September to October this

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WEDDING VENUES

Choosing the wedding venue Selecting just the right wedding venue can be a difficult task for newly-engaged couples and finding the best fit for you and your guests is often considered one of the most important parts of the wedding-planning process, as it can make or break the big day.

Choosing the perfect venue is almost certainly at the top of any newly engaged couple’s list and the decision as to where to hold your wedding can be quite a daunting one. Choosing the right venue is vital to the success of your big day so it’s a decision that you really need to get right. It is very easy to get over excited and fall in love with a venue when you go there for the first time, so it is important to be sure of your exact requirements and consider various options before committing. Here are some useful tips to consider before choosing your wedding venue. Estimate the number of guests and work out your budget. It is important to have an idea on the number of guests you are thinking of inviting to share your special day. If you are planning on inviting evening guests then consideration needs to be given on how many people the venue can cater for both during the wedding event itself and also in the evening. You will need to know roughly how many people you plan to invite and how much you can spend before you start to draw up your list of potential venues. Picking a venue that is the right size for your guests is also important. You need to pay attention to the capacity of any venue you’re viewing before you even look at it. There is no point in falling in love with a venue only to discover that it doesn’t have the capacity you need. Find out if the layout fits your needs. If you’re having your reception and wedding ceremony at the same venue, is there enough space for both of the events? Check if the venue provides accommodation. Some of your guests might be travelling from far and may like to have the option of staying overnight. Adequate parking for your guests is another important factor to consider. Before you commit to the date make sure you check how much the deposit is, when it is due and also if it is refundable. It is also worth checking if there any discounts available or special packages on offer. Be sure to check out what extra costs there are, some venues offer the complete wedding package while others may charge extra for items like cutlery, table cloths, chair covers, decoration, plates and even the dance floor. If you are thinking an outdoor wedding might be right for you then it is also worth checking if there are any facilities provided in the quoted venue rate in case it gets too hot or starts raining. Another thing to consider is a cancellation fee in case of unpredicted illness. The last thing you need is a surprise bill after your wedding day! Always make sure you visit your potential venue more than 54

once and if possible at various times of the day... venues can look different at different times of the day so it is worth going to see your preferred choice during the day and then again after dark. Talk to as many people as you can who are associated with the venue, try and meet everyone who will be working with you on your wedding. Hopefully you will have met the manager on your first visit. Meet with the manager but be sure you speak to any on-site wedding coordinators, catering managers and ask them to answer all of your questions. If you know other people that have had a wedding at the venue then speak to them, they will be able to tell you firsthand how their wedding went, what was good and what was not so good.

A FEW POINTS WORTH CONSIDERING WHEN CHOOSIN G YOUR WEDDING VENUE

1. How many guests can the venu e hold? For the actual wedding ceremony and also additiona l evening guests. 2. Is it possible to hold both your ceremony and reception at the venue? 3. Will there be onsite accommo dation for your guests - If not, how close are the nearest accommodation options? 4. Pricing: what’s the price per head ? Is there a minimum spend? Are there any set packages or discounts on offer? 5. Is the catering in-house? You migh t want to sample a meal at the venue before making your commitment to the venue. 6. How easy is it to get to the venu e for your guests? Is there sufficient parking at the venu e 7. Does the venue offer great phot o opportunities? 8. What are your decor options? What extras are charged for? 9. What is the protocol for letting your outside suppliers in and out on the day of the wedding ? 10. How flexible is the venue? For example, are there any restrictions in terms of what you can bring in and use (this is a good question if you have something specific in mind like candles)?

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Cecil Amey - Looking Good! Cecil C Amey opened his

first opticians’ practice in Norwich in 1924. Now, over 94 years later with Robert & Emma Amey firmly at the helm, Cecil Amey has developed and grown to become the largest independent Opticians in East Anglia, offering a thoroughly professional yet friendly service in a clean, modern environment. Our team of highly trained, qualified Optometrists offer comprehensive eye examinations using the very latest technology and equipment to provide you with the very best eyecare possible. The most important thing to us all at Cecil Amey is the health of your eyes. We also understand that feeling good and looking good in your new glasses, lenses or sunglasses is of great importance to you too ! This autumn we are extremely excited to announce our move into Hearing Care. We now offer free hearing screening to all over 40’s as part of their routine sight test and customers can decide if they wish to follow up on any findings by booking an appointment for a full hearing test with our Audiologist. This is a service that many people have come to expect from their Opticians and we are delighted to be able to offer it at all of our eight practices. As part of our comprehensive range of services we also provide several specialised clinics: The ‘Dry Eye Clinic’ is a specialist eye care service to diagnose and manage Ocular surface disease, relieving dry eye symptoms & preventing long-term complications. Many people are unaware that

disturbing, extreme symptoms can often be down to not managing dry eyes. This clinic is based in Watton however, the products and advice are available across the group. Our Watton practice also offers a superb ‘Quiet Clinic’, for children and adults with an Autism Spectrum condition and any sensory sensitivity. The Quiet Clinic creates a calm, relaxed experience with only our specially trained Optometrist and a Dispensing Optician seeing the patient in a private, personal environment, they will work around any sensitivity issue the patient may have, such as lighting or sound. These extended appointments take place on a Sunday and have been extremely well received within the community. Colorimetry is the use of coloured overlays and precision tints, this has been proven to be extremely beneficial to people with dyslexia and visual stress, it can also benefit

some migraine sufferers. Cecil Amey offers a clinic for a full Colorimetry Assessment with our resident expert at our Attleborough practice As well as the services we offer you will also find a huge collection of stylish eyewear for adults and children. From the more traditional or classical styles to the very latest designs. We have a stunning collection of designer frames and sunglasses, including many of the big names such as Tom Ford, Prada, Chanel, Ray-Ban and Paul & Joe. We also stock frames which are exclusive to Cecil Amey, like the beautiful range of glasses from Moscot and Snob and our centralised buying team are always sourcing the most modern pieces and the best quality ranges from across the world. To book an appointment or discuss any queries you may have please contact your nearest practice, details on www.cecilamey.co.uk, We look forward to seeing you soon !

Presenting our Autumn Collection

Church Road, Hoveton, Wroxham, Norwich NR12 8UG | 01603 784248

www.annettecollins.co.uk

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Prices correct at the time of going to press. Items may be available from various retailers and prices may vary so please check online for a full list of local stockists

04.

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01.

Dune Laaria Leopard Print Scarf £55

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Russell & Bromley Leo Mini Bag £325

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Marc Jacobs Decadence Eau De Parfum 30ml £49

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Goutal Nuit et Confidences EDP 100ml £117

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Jean Paul Gaultier Scandal By Night Eau de Parfum 50ml £72

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Prices correct at the time of going to press. Items may be available from various retailers and prices may vary so please check online for a full list of local stockists

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HEALTH

HOW TO HANDLE A

hernia

On average 120,000 hernia operations are performed in the UK each year. Debbie Thorpe of Spire Norwich Hospital discusses this common complaint with Consultant General and Laparoscopic Surgeon Mr Irshad Shaikh Hernias can occur for various reasons, typically during sports activities or when performing manual tasks such as lifting and stretching – following which you may experience a sharp pain or notice the appearance of a swelling. It might take a long time for a hernia to develop or it could develop suddenly. A hernia is a small lump that occurs when some of the contents of the abdomen (such as part of the intestine) push through a weakness in the abdominal wall. Picture your most comfortable armchair, you know, the one with all the stuffing protruding out the sides, well it’s the same concept. Hernias can occur in anyone, although more commonly in men than women. They result from a strain in the stomach or groin area when pressure is raised through activities including persistent coughing, lifting heavy objects or even straining on the toilet. They are not usually painful, but many people feel an ache over a hernia which worsens after any activity. In time, the hernia might become bigger as the gap in the muscle or ligament tissue becomes larger. Leaving your hernia untreated may cause it to become larger and uncomfortable and therefore a hernia operation may be necessary not only to alleviate symptoms but more importantly to prevent complications developing. There are four main types of hernia, the different types of hernia typically affect different groups of people. Inguinal hernia (groin) is the most common type of hernia accounting for over three out of every four cases. Risk factors for inguinal hernias include: • your sex, they are more common in men • your age, they are more common as you get older • being overweight • performing lots of heavy lifting • having a chronic, long term cough • having chronic constipation Femoral hernia (lower groin) is less common with an average of 3,400 femoral hernia repairs performed in the UK each year. Femoral hernias are four times more common in women than men and there is a high risk of serious problems if femoral hernias are left untreated. Incisional hernia occurs when body tissue pushes through a previous scar or wound. They are more common if you’ve had a scar in the past which didn’t heal correctly (for example, the wound had an infection following surgery). Incisional hernias typically occur within two years of the original operation. Umbilical hernia (belly button) occur around the belly button and can be present from birth. They are more common in children and nine out of ten cases get better without treatment. Surgical intervention would be required if the hernia does not resolve unaided. Adults who develop an umbilical hernia will require surgery as it will not get better without intervention. What is a hernia operation? The type of surgery you receive will depend on the type of hernia you have. There are two types of surgical technique to correct a hernia. Laparoscopic (keyhole) surgery involves three small cuts (0.5 to

1cm long) on your abdomen whilst under a general anaesthetic (with you asleep). The surgeon then inserts a telescopic camera just below the tummy button to view the hernia on a video monitor. The hernia is then repaired using specially designed surgical instruments passed through the two other cuts. A strong synthetic mesh is attached to the inside of the abdominal wall to re-inforce the ‘hole’ thereby repairing the hernia. Open surgery requires a single cut (5 to 10cm long) to the skin over the hernia. Under a local or general anaesthetic the ‘bulge’ is pushed back into place and your surgeon stitches a synthetic mesh over the weak spot, similar to laparoscopic surgery. The cut skin is then closed with dissolvable stitches. Both laparoscopic and open surgery take on average 20 to 40 minutes in theatre and are performed as a day case procedure meaning you could go home on the same day. When asked about the pros and cons of an open or laparoscopic repair, Mr Shaikh comments: “Although I perform both open and laparoscopic hernia repairs, I usually advise the laparoscopic operation in the majority of cases as the recovery time is reduced with most patients returning to work after about 10 days rather than 6 – 8 weeks after an open operation. The advantage of an open repair however is that it can be performed under local anaesthetic which avoids the need for a general anaesthetic.” What are the risks? Hernia repair is a commonly performed and generally safe operation. Your surgeon will discuss the risks and possible complications during a one-to-one consultation prior to any surgery being performed. Some of the complications associated with a hernia repair may include: • a build up of blood or fluid in the space left by the hernia, this will usually get better without treatment • pain or numbness caused by damage to the nerve, stitches trapping a nerve, mesh applied too tightly or scar tissue forming (this is more likely during open surgery) • the wound becoming infected requiring antibiotic treatment • there is about a 1/200 chance of the hernia recurring. Mr Shaikh concludes “there have been major advances in hernia surgery over the course of the last 10 to 15 years including the introduction of new meshes and the development of the laparoscopic repair. “The operation can now be tailored to patients’ individual requirements and recovery times after surgery are generally much reduced. Your surgeon will discuss all of this with you during your consultation in order for you to make an informed decision about surgery “ FOR FURTHER INFORMATION or to make a private appointment please contact one of the team on 01603 255 614. Further details regarding Consultant General and Laparoscopic Surgeon Mr Irshad Shaikh can be found on his consultant profile at www.spirenorwich.com

All surgery carries an element of risk and the content of this page is provided for general information only. It should not be treated as a substitute for the professional medical advice of your doctor or other healthcare professional. www.facebook.com/spirenorwichhospital/

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Staycation

s k a e r B

Autumn is a wonderful time of the year as the natural world turns into a kaleidoscope of colour and the landscape comes alive with wildlife. In this month’s issue we feature a selection of hotels and B&B’s both near and far that are ideally located for those of you who love walking.

Brimstone Hotel, Windermere, Lake District The rooms stylish, taking design cues from the Lakeland landscape, with no compromise on quality or comfort. During your stay you can indulge yourself at the Brimstone Spa which offers a luxury, sensory experience and therapies inspired by the Lake District landscapes. Stove Bar & Restaurant offers modern British cooking styles with time honoured methods to create a combination of contemporary recipes and long-established classics, wonderfully simple and generously served. Nestled amongst some of the finest landscape and scenery in the UK, the Langdale valley, with cascading streams, high rocky outcrops and the most photographed skyline in Britain all go to form this wonderful place. No other hotel in the Lake District combines relaxed calm and luxury in such a stylish setting with the added benefit of all the facilities of the Langdale Estate on hand. www.brimstonehotel.co.uk Meadowbank B&B - Ascott-under-Wychwood All rooms are independent from the main house allowing you the freedom to come and go as you please. There are large gardens, with room for children to play, and the area is perfect for walking, cycling and touring the Cotswolds, as well as having excellent pubs and four golf courses nearby. There is also a beautiful Garden Room, which sleeps two to four, and boasts a lovely large room with a super-king bed, overlooking the garden and surrounding countryside. With ground floor access and has French doors to its own patio, where you can sit and enjoy the tranquillity of the garden – keep a look out for the magnificent woodpeckers that are a regular visitor in the garden. www.meadowbank-ascott.co.uk

Staycation

Breaks

Meadow View, North Norfolk Nestled within the gentle rolling North Norfolk countryside in the quiet hamlet of Burgh Stubbs is Meadow View. As the name suggests, this stylishly renovated cottage sits in an idyllic location with a large garden that seems to blend into the fields beyond. Located only 4 miles from the Georgian town of Holt with antique galleries, great shopping and café culture there is plenty to see and do. Just 8 miles from the popular harbour at Blakeney and its resident seal population, it provides easy access for a seaside day out and a spot of ‘crabbing’. This beautiful cottage has been Kedleston Country House, Derbyshire A stunning boutique hotel set within the rolling hills of the Kedleston Estate, on the edge of the Peak District, and within just a few minutes’ drive of Derby city centre. A home away from home you can relax and enjoy a drink in the cosy bar or treat yourselves to a delicious meal in the award winning restaurant. All of the boutique rooms have been

sympathetically restored and extended; a large kitchen/diner with a glorious vaulted ceiling and large oak table is the perfect place for entertaining and enjoying splendid suppers with family and friends. The range style cooker gives a cosy cottage feel and entices budding chefs to express themselves. With a luxury downstairs en-suite and second bathroom upstairs Meadow View is perfect for families and friends of all ages and would ideally suit two couples with children or a larger family group. www.norfolkcottages.co.uk individually designed in partnership with Plum & Ashby. A calm, inviting and relaxed environment is ready to envelope you, designed on the basis of tradition and heritage, with furniture and decoration befitting of the rich history of the setting. www.thekedleston.co.uk

The Ship at Dunwich If you’re looking for accommodation on the Suffolk coast, then you’ll love The Ship at Dunwich, a cosy hotel set near Southwold, Aldeburgh and RSPB Minsmere. After all, what could be better after a long coastal walk and a satisfying home-cooked dinner than a great night’s sleep in a comfortable bed, lulled to sleep by the sounds of the sea? Just minutes away from the beach and the stunning countryside of the Suffolk coast and offers sixteen comfortable rooms, some with marsh and sea views, and two are with separate adjoining rooms offering ideal family accommodation.

www.shipatdunwich.co.uk

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Travel

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Carlo IV, The Dedica Anthology, Prague Individually designed and generously comfortable, all with king-size beds and inviting armchairs, the 152 rooms and suites at the Carlo IV are the creative vision of Italian designer Maurizio Papiri. You will enjoy the designer details, like sculpted headboards and animal-print seating, in the more contemporary rooms; or the evocative feel of wooden floors and damask bedspreads in the more antique rooms. All the rooms and suites come with ensuite bathrooms, complimentary Wi-Fi, LCD TVs and tailored service that’s every bit as personal as you.

www.dahotels.com/carloiv-prague

Van Cleef Boutique Hotel, Bruges There is no other place to stay in Bruges quite like this: a small luxury boutique hotel in a neoclassical mansion with large terrace overlooking a pretty stretch of canal. Familyowned and managed and designed with exquisite attention to detail. From the moment you enter the Great Hall, with its many antiques and opulent curtains, you are transported into a world of astonishing elegance. Throughout the lounges, bar and breakfast-room you will find stylishly combined modern, vintage and antique furnishings. The result is a refreshing fusion of trendy and chic.

www.hotelvancleef.be

The Fitzwilliam Hotel, Dublin A boutique, city-centre, luxury escape with a charm and character all of its own. A contemporary twist on that ancient Irish hospitality that’s far from intrusive but close to perfect. It’s the multi award-winning, top-of-every-list, most recommended, best reviewed, most elegant, chic, five-star homefrom-home in the best location in Dublin. The Fitzwilliam has 139 rooms, so it’s a little

large to be classed as boutique: but just the same, there’s a cosiness and charm here. The glossiness of the atrium is offset by warm tones of purple and mauve, comfortable sofas, stone walls and a glowing fire, whilst dishes of Irish cuisine are served in the Michelin star rated restaurant. www.fitzwilliamhoteldublin.com 69

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Choosing curtains for your lounge or living room is often an overlooked design but making the right choice can make a huge difference in creating your dream room says our resident interior design expert Julie Handforth-Doidge

CREATING a living room

is not just a matter of buying a sofa and a coffee table. How you dress your windows can have a huge impact on the overall look of your lounge or sitting room. One of the biggest decisions will be choosing between curtains or blinds. Often a combination of the two can be the perfect solution. When choosing your window dressing it is important to give consideration for privacy, controlling the flow of light into a room, and keeping heat in and draughts out and not making your choice just to make a statement. It can often be a difficult decision choosing between either blinds or curtains. Curtains often provide a more traditional, elegant style as well as adding an element of luxury and warmth into the room. While blinds tend to look more chic and contemporary, you could also think consider combining blinds and curtains to completely block out any unwanted light, and make a stunning style statement in your window For some, the soft, flowing finish of curtains will always seal the deal. Curtains also offer the option of creating a â&#x20AC;&#x2DC;layeredâ&#x20AC;&#x2122; effect, with a sheer net or voile curtain providing privacy and a heavier curtain on top to frame the window and complete the look. In a classical setting, a heavy curtain that cascades and gathers at the floor can add depth and impact - as well as helping trap heat and block out sound and light.

Getting the right look is not an easy task. The finished look can often guide you to the personality of its owner. When making your choice make sure you give consideration to what you are trying to achieve, cosiness, space, colours, patterns and the textures you use. You can often get inspiration from hotels and guest houses to the mood of room you are trying to create. When decorating you may want to consider a bold wallpaper as a feature wall. Neutrals on walls are now a little dated. Consider different shades, they can sometimes clash but can be brought together with furnishings and accessories. Seating and lighting are also important factors in creating the perfect lounge or sitting room so the help and advice of an interior designer could help you create your dream environment. At JHD Interiors we have helped design and create hundreds of rooms

for both the commercial and residential sectors by utilising different tones, textures and furnishings. No matter what awkward shape your windows are, our experts will make your blinds to your exact specification and measurements and will install, dress and finish your curtains for you. We are also on hand to give experienced and professional advice throughout the design process. If you would like some expert advice on designing your lounge or living room you could always pop down to see the JHD Interiors showroom.

Julie Handforth Doidge

Proprietor / Interior designer at JHD Interiors in Norwich 01603 722 385 www.jhd-interiors.co.uk

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Stair-lift, care home or Carepod? A Carepod is a comfortable, single-level modular home for people who are elderly, disabled, infirm or vulnerable. A Carepod can be sited in the garden of property belonging to a family member, friend or carer. With hi-specification insulation, efficient underfloor heating and optional features like voice control and online monitoring, it’s the modern, hitech version of the ‘granny annexe’. A Carepod is a really viable option for balancing the desire to retain independence, yet closeness to loved ones, with the conservation of life-savings that might otherwise be eroded by alternative means of care provision.

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WEALTH MANAGEMENT

RISK PROFILING:

A COMPLEX BUT

ESSENTIAL ASSESSMENT

Looking at how clients handle investment risk is a critical part of the advice process. Carl Lamb explains what’s involved. ONE OF THE most important aspects of our advice process is working out what level of risk our clients should be taking with their investments. Only then can we consider how to help clients reach their objectives and make a recommendation for a portfolio of investments that is suitable for them. There has been much progress made in recent years in understanding how people react to investment risk. It’s more complicated than you might think: it’s not just about affordability, it’s also about your state of mind and what you need to achieve. We use four separate assessment processes when we talk about investment risk. The first assessment we make is to evaluate your knowledge and experience of financial matters so that we can ensure that our conversation is appropriate and relevant based on what you already know. It is important that you understand investment risk and what it might mean to you. It will also help us understand which types of solutions might be suitable when making our recommendation. Next, we look at your attitude to risk: this measures how you feel about the possibility of losing money. We do this using a

questionnaire that asks for your feedback about a range of investment outcomes. We input your responses into a specialised database interface and this gives us a proposed risk score. Once we have that score, we talk through its implications with you and make any adjustments needed. The third metric that we use is your capacity for loss. This assessment involves working out the actual numbers: we look at how much you could afford to lose on your investments without impacting your long-term plans to an unacceptable level. We will sometimes use lifetime cashflow modelling software to project your financial status under different sets of circumstances, so we can explore this affordability measurement. It may be that you would be unable to meet your financial objectives without taking a certain level of risk: we call this your need to take risk and this is our fourth assessment. One of our first tasks when talking to you is to identify your financial objectives so that we can build a financial plan that is achievable and practical. However, there may be elements of your plan that have a high priority – paying off an interest-only mortgage, for example. We need to offset these needs against your attitude to risk and capacity for loss. Once we’ve carried out the four separate assessments, our skilled advisers will use the information we’ve gathered to come up with a final risk profile score that we can use to select the right mix of investments in your portfolio. We’ll talk this through with you: we won’t proceed with a recommendation until both you and your adviser agree your final risk score. Needless to say, the risk profiling process can take considerable time – and it’s something that we will revisit every time we meet with you to review your finances. It’s important to realise that your relationship with risk changes over time – as you get older, as your family circumstances change and as your wealth grows. However, it’s worth taking the time and effort to ensure that you are not taking on more risk that is appropriate for you and your own specific circumstances. The value of an investment and the income from it could go down as well as up. The return at the end of the investment period is not guaranteed and you may get back less than you originally invested. The tax treatment of investments depends on individual circumstances and is subject to change. For independent advice about investing, contact: Almary Green on 01603 706740 or email enquiries@almarygreen.com Please remember that the guidance here is generic and we recommend that you get individual personalised advice. 75

S3332 Places and Faces New Years Eve KHH v2.qxp_Layout 1 18/09/2018 08:5

New Year’s Eve Break

Why not join us for our New Year’s break and celebrate the arrival of 2019 in style! Break includes: Overnight accommodation and breakfast

CHRISTMA

PARTY BOOKINSGS

Tea and cake on arrival

now being taken thro November & Decem ugh ber

Pre dinner drinks and canapés 3 course dinner Disco From £165 per person Tel: 01553 675566 Email: reception@knightshill.co.uk South Wootton, King’s Lynn, Norfolk PE30 3HQ

www.knightshill.co.uk

Christmas Party Nights At Yarmouth Stadium Christmas Parties!

Date

Price Offer

Sat 1st

£25.99 Starter, Main Course (No Disco)

The Festive 5!

Thurs 13th £25.99 ABBA Tribute Night - Main Course Only

Yarmouth Road, Caister-on-Sea, Norfolk NR30 5TE 01493 720343 www.yarmouthstadium.co.uk

£14.99 Main Course Only (No Disco)

Thurs 6th

£14.99 Main Course Only (No Disco)

Sat 8th £34.99 Starter, Main Course, Dessert & Disco after Racing Mon 10th £14.99 Main Course Only (No Disco) Fri 14th

£11 per person (not available Boxing Day)

Fri 21st Sat 22nd Mon 24th Wed 26th

On Thursday 27th December we are offering our popular Festive Special, a complementary bottle of wine per table of 4 adults!

Book Now! 01493 720343

Mon 3rd

For pre-booked parties of 5 or more adults, our Festive 5 includes: Fast-track entry Tote betting Drink Hot Dog and a Racecard.

Festive Special

After the fun of the racing, the track lights dim, Guests can enjoy an evening, In our Raceview Restaurant, Or Executive Lounge, Stay and party with our DJ, ‘Til 1 am!

December at the Raceview Restaurant

On scheduled Christmas Party Nights, after the track lights dim, guests enjoying an evening in the Raceview Restaurant or Private Lounges can stay and party with our DJ until 1am. The dancefloor in the restaurant is near our late licenced bar!

Call us now to guarantee your seats!

Boxing Day Brunch!

£31.99 Starter, Main Course, Dessert & Disco after Racing

Sat 15th £34.99 Starter, Main Course, Dessert & Disco after Racing Mon 17th £14.99 Main Course Only (No Disco) Thurs 20th £14.99 Main Course Only (No Disco) £31.99 Starter, Main Course, Dessert & Disco after Racing £34.99 Starter, Main Course, Dessert & Disco after Racing CLOSED £26.99 Boxing Day Brunch

Thurs 27th £14.99 Main Course Only Festive Special - Complementary Bottle of wine per table of 4 Adults. Sat 29th

£25.99 Starter, Main Course (No Disco)

Mon 31st

CLOSED

You will need to book early for one of our most popular events of the year. Gates open at 10am, with the first race at 11am. Price includes admission, parking, racecard and our fantastic Brunch. A great way to spend Boxing Day - only £26.99 each!

Enjoy the festivities in our Party Lounges! “Christmas Executive Package”

Party in our Lounges!

Book Now! 01493 720343

Includes admission, racecard, our Christmas Executive Package and disco til 1am. 1 Lounge (Min 20 people, Max. 30) 2 Lounges (Min 45 people, Max. 60) 3 Lounges (Min 75 people, Max. 90) Call us to discuss package upgrades!

Monday & Thursday - £28.00pp (No Disco) Friday & Saturday - £39.99pp

Yarmouth Road, Caister-on-Sea, Norfolk NR30 5TE 01493 720343 www.yarmouthstadium.co.uk

s ' r a e Y New eve

the time for unforgettable celebrations

The start of the

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Burgh Hall TEL: 01493 780333

Lords Lane | Burgh Castle | Norfolk | NR31 9EP

Whatever you’re looking for Burgh Hall is the ideal venue for everyone Relax and watch Sky or BT Sports in our comfortable bar with friendly staff and great food and drink. Bring the little ones with you and they can play in our huge, indoor soft play area ‘Monkey Business’. The family friendly Burgh Hall Restaurant offers you a full menu with something for everyone as well as our fantastic Lava Stone all-you-can-eat-and-drink dining experience. Our outdoor swimming pool has just been completely refurbished and has sun loungers, sturdy bench’s and a kids’ pool. Come and have a day out with us. Try our fantastic carvery? It’s available every Sunday between Noon and 5pm. No booking necessary, just come and enjoy! At Burgh Hall, weddings are our speciality! Our friendly team are on hand from the moment you start to plan and will help you arrange your special day. Our wedding planners can help with every detail, from the use of our beautiful wedding chapel, Plaza wedding Suite, Dinner menus, entertainers, room decoration and everything else you could want.

www.burghhall.com

Offering a Unique Setting on the Edge of the Stunning Ormesby Broad

ormesby broad

Beautiful waterside pub and restaurant

Picturesque woodland holiday lodges.

Country and gastro food with local ales and wines

Conferencing and private function hire.

Luxury Bed and Breakfast accommodation.

www.theboathouseormesbybroad.co.uk

Tel: 01493 730342

The Boathouse, Ormesby Broad, Eels Foot Road, Ormesby St. Michael, Norfolk NR29 3LP.

Tel: 01493 730342 Email: info@theboathouseormesbybroad.co.uk www.theboathouseormesbybroad.co.uk The Boathouse A4 Ad.indd 1 22/04/2014 14:4 (Please book for reservations at busy periods)

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spare time, but all of that is secondary to my family life. What drives you? I suppose a desire to be better! I don’t mean better than others, I mean better than I currently am, in all aspects of my life. In business, I want my company to be an exemplar of all that is good about the construction industry, both as an employer to our staff as well as a contractor to our clients. To my family and friends, I want to be supportive and reliable, and to those that don’t really know me, I want to be a positive role model. In some respects, I already achieve some of these things – but I could be better at all of them – so I guess that’s what drives me. What do you like to do to relax when you’re not at work? The usual sort of things. I spend a great deal of time at home with Beth, my wife. I like to play golf, a lot. I enjoy socialising with friends over dinner, or at the theatre or cinema. I am extremely fortunate in that I do get to travel quite a lot, both with my family as well as on various business related trips, and I have an extensive network of friends who I get to spend time with.

. .. h it w s e t u five min

Richard Bateman set up Bateman

Groundworks 21 years ago, building a trusted reputation with leading housebuilders for projects across the eastern region, gaining national recognition as one of the UK’s fastestgrowing and dynamic companies. With a workforce of nearly 200, the company invests heavily in young people through the company’s successful apprenticeship scheme and on-going training. Supporting community projects and contributing to charities is important to Richard, and the company is once more a sponsor of the Great Yarmouth Maritime Festival this year. Richard is currently enjoying his year as captain at Great Yarmouth and Caister Golf Club and exploring new markets for his company as he settles into his new role as Executive Chairman. Describe what your company, Bateman Groundworks, does and how it feels for it to be recognised twice in the London Stock Exchange’s 1000 Companies to Inspire Britain for its rapid growth? Bateman Groundworks provides groundwork and civil engineering services to the construction industry across East Anglia, focussing primarily on the residential sector with an emphasis on large national developers as well as several premium regional developers.

Every single person in the team at Bateman Groundworks has worked incredibly hard to build a reputation for delivering quality and reliability and it is fantastic that this has been recognised on two separate occasions by the London Stock Exchange. What inspired you to take the bold step to step away from a salary to set up your own business in 1997 with a young family? I started working in the industry in 1987 for a small local groundworks contractor who were based in Lowestoft at the time. I spent ten mostly enjoyable years there and learned a great deal about the industry and the people that worked in it. However, it became increasingly apparent that, as a family business, my career progression was always going to be hampered by the fact that priority would be given to family members. I also saw an opportunity to provide a similar service to that being offered by my employer at the time, but structured in a slightly different, more customer-focussed way. What’s most important to you outside your business life? That’s a pretty simple question to answer really. Family is the most important thing to me, period. Sure, I enjoy what I do at work and I’m proud of what we’ve achieved in the business. Also, I have quite a busy social life, both in and out of work, that takes up a great deal of my

Reveal something about you that people who know you would be surprised to know I played the E flat bass (the Tuba) when I was a teenager, reaching grade five level before I stopped playing at around the age of fifteen. What scares you most? Letting others down, whether it is my family, my staff, my customers or my friends. You moved the business closer to Norwich last year but remain living in the Great Yarmouth area. What do you like about living where you do? We have a lot of friends in and around the area where we live. Our children all went to the local comprehensive school, and they all seemed very happy with that. It’s a beautiful part of what is a fantastic county in which to live. I cannot think of anywhere I would rather live than in Norfolk, and I like the quiet open nature of the area in which we currently live. You’re well-known for your support of community groups and initiatives and giving to charity. Why is ‘putting back’ so important to you and which are the causes you and your employees like to support? I am incredibly fortunate to be in the position I am in, and while I have worked hard to get to where I am, and taken several calculated risks along the way, I recognise that I have worked no harder than most other people, and a damn sight less than a lot of people. So, while I think it is right that success should be rewarded, I also know that those that achieve a level of success (however you choose to measure it) have a responsibility and obligation to give something back. We support many local and national charities as well as some local sporting and community groups. Describe your three best and worst traits. BEST: Compassion (when it’s not all about me), loyalty, Integrity. WORST: Selfishness (when it is all about me), ruthlessness, intolerance.

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'Visit us and be Consulted, Not Insulted' Free Parking At Rear of Showroom

The new Audi Q8 Experience a new standard in style, driving dynamics and technology The new Audi Q8 is here, and it’s a breakthrough of epic proportions. But, there’s more to it than just size. Beneath the sloping, coupé-like roofline, there’s room to accommodate 5 passengers in opulent luxury, and advanced Audi intelligence all round.

Arrange a test drive Norwich Audi Meridian Way Norwich NR7 0TA 01603 709200 www.robinsonsaudi.co.uk Official fuel consumption figures for the new Audi Q8 50 TDI quattro 8-speed tiptronic in mpg (l/100km) from: Urban 38.7 (7.3), Extra Urban 43.5 (6.5), Combined 41.5 (6.8). CO2 emissions: 178g/km. This vehicle is a WLTP (Worldwide Harmonised Light-Duty Vehicles Test Procedure) type approved vehicle.

More information is available at www.audi.co.uk/about-audi/wltp.com However, in line with Government guidance, to facilitate comparison between different models from different manufacturers and to accommodate the full transition to this new testing regime, we have displayed the NEDC figures. These NEDC figures are the values for this vehicle used in registration and taxation documentation until further notice from the UK authorities. These NEDC figures have been derived from WLTP testing, and may not be equivalent to NEDC figures from NEDC testing, so comparisons may be unreliable. Fuel consumption and efficiency figures are provided for comparative purposes only and may not reflect ‘real world’ driving results. Choice of wheels and other options may affect fuel consumption and emissions data.