Places & Faces 117 December 2019 by Countrywide Publications

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Cheese festive celebration your complete guide to a

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CHRISTMAS

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N o r fo l k & S u f fo l k I s s u e N o : 117 | D e c e m b e r 2 0 1 9 w w w. p l a c e s a n d fa c e s . c o . u k

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Welcome

Made to thwold Measure

THE MOST WONDERFUL time of the year is upon us and everywhere is ﬁlled with Christmas cheer. In this packed issue of Places&Faces we look at the cost of Christmas, not just economically but to the environment also. We have a few suggestions on how to have a sustainable festive time. Helping to cut down on the carbon footprint your festive produce has we also look at how you can have a locally sourced Christmas. Add to this plenty of food and cocktail recipes to ensure your dinner parties go with a bang, the low down on how to stock your cheese board, a look at the Mazda 3, fabulous festive fashion and staycation ideas for 2020... you will have plenty to read whilst sitting under the mistletoe. So what are you waiting for, pour yourself a sherry, don your favourite Christmas jumper and relax...

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CONTRIBUTORS Benet Catty, Carl Lamb, Ian Clarke, John Bultitude, Judy Foster, Julie Handforth Doidge, Katja Bainbridge, Kayla Dunne, Melanie Cook, Nick Mobbs, Pete Goodrum, Peter Clarke, Scott Birch, Richard Bainbridge, Jade Soanes, Simon Mitchell, Sara Clarke, Visit Norfolk & Visit Suffolk DIRECTOR OF PUBLISHING Joe Marritt E: joe.marritt@micropress.co.uk PUBLISHER Colin Huggins E: colin@H2creativemedia.co.uk

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Mark Shreeve T: 01502 725839 E: mark.shreeve@micropress.co.uk

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17 10 46 30

26 OUT&ABOUT 07 13 15 17 21 22

Whatâ&#x20AC;&#x2122;s on Norwich Theatre Royal West End review Mel Cook: Visit Norwich Movies of the month Festive reads

FOOD&DRINK 25 26 32 37 41 45 46 48 50 53

The Honingham Buck Gourmet Gossip Spotlight on: Locally sourced Christmas Christmas menu Sweet dreams are made of cheese Ed Deakin Richard Bainbridge Boarding House, Halesworth The Imperial Hotel Cocktails

BUY&TRY 57 65 67

Fashion Competition Mazda 3

67 HOUSE&HOME 69 70 73 74 76

CONTENTS

Firing Squad Jarrold: interiors JHD Interiors Bawdeswell Garden Centre The cost of Christmas

LIFE&LIVING 81 82 85 91 93 95 97 98

Norwich Cosmetic Clinic The Angel Inn Staycation breaks Peter Barfield Spire Hospital Ask Angela Financial advice Peter Jay

OPEN MONDAYSATURDAY 9-5PM SUNDAY 10.30-5PM BANK HOLIDAYS 9-5PM

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Out About

Thursford Christmas Spectacular

An extravaganza of non-stop singing, dancing, music, humour and variety. It’s a fast moving celebration of the festive season featuring an eclectic mix of both seasonal and year round favourites. With a cast of 120 this is the biggest Christmas show of it’s kind in Europe! Runs until 23 December www.thursford.com

& 07

Out About

The Neutrinos and Birds of Hell Norwich Arts Centre | 12 December

ART-ROCK MAVERICKS The Neutrinos have over 100 sell-out London Royal Festival Hall shows under their belts with their critically acclaimed KlangHaus show. Now they return to the NAC stage alongside long-term stable-mates Birds of Hell. These musicians have co-existed and championed each other for over two decades and ﬁnally get to share a stage. www.norwichartscentre.co.uk

Beauty and the Beast

Maddermarket Theatre | 14 - 31 December A DELIGHTFUL version of the classic fairy tale ﬁrst heard four thousand years ago. The theft of a single rose has monstrous consequences for Beauty and her father. Because this is no ordinary rose… and this is no ordinary fairy tale. Narrated by a pair of mischievous fairies, a very helpful Rabbit, and a Thoughtsnatcher machine, this timeless story is sure to surprise, delight and enchant. Following last year’s production of James and the Giant Peach, The Norwich Players return with another fun-ﬁlled festive treat suitable for both the young and the young at heart! www.maddermarket.co.uk

Christmas Spectacular Circus & Water Show

The Hippodrome, Great Yarmouth 7 December - 5 January

BIGGER AND BETTER than ever Jack and Peter Jays all new Christmas Spectacular at the Hippodrome returns for another successful season at the Great Yarmouth historic venue. This new Norfolk tradition combines the best in International Circus Artistes, the

unique water spectacle with Aerialists, Synchronised Swimmers, Giant Fountains and the magic of Christmas with Hilarious Comedy from Ben Langley and sensational acrobats. With over 50 performers it is one of Europe’s largest Christmas Shows. www.hippodromecircus.co.uk

UEA Norwich | 11 December

DESIGNED AS A rocked-up lighthearted satirical ABBA spoof, the show rapidly achieved worldwide cult status and is acknowledged for singlehandedly initiating the ABBA revival which brought about ABBA Gold, Muriel’s Wedding and Mamma Mia!

Susie Dent:

The secret lives of words 15 January, The Apex THE LEXICOGRAPHER, best-selling author and Queen of Dictionary Corner takes us on a journey into the curious, unexpected, and downright surreal origins of the words we use every day. www.theapex.co.uk

Mud Morganﬁeld

Matt Cardle

14 January, The Apex

The Apex | 3 December

THE MULTI AWARD-WINNING legend Muddy Waters plays charismatic Chicago blues; his big, powerful voice conveys deep emotional resonance on the slow numbers and good old fashioned testosterone-laden strut on those classic shuffles. www.theapex.co.uk

SINCE his last sold-out show at The Apex in 2017, Matt has released the album ‘Time To Be Alive’, graced London’s West End stage in Baz Luhrmann’s ‘Strictly Ballroom’ and completed a sold-out run in ‘Jesus Christ Superstar’ at London’s Barbican Theatre. Together with a live band, Matt will play material from his four studio albums, some covers and a few surprises. www.theapex.co.uk

Dido

Regent Theatre Ipswich | 5 December AHEAD OF HER first album in five years, the stunning Still On My Mind, Dido embarked on her 2019 tour including an Ipswich show on 5th December. This marks Dido’s first return to touring in 15 years, and will see her performing material from the new album, as well as classic tracks such as Thank You, Here With Me, White Flag and Life For Rent. www.ipswichtheatres.co.uk

Olllie Ollerton 9 December, The Apex

Ben Elton Live

Norwich Theatre Royal | 18 December

AS ONE OF the ﬁrst former UK Special Forces members to talk openly to the media and reveal their identity, Matthew ‘Ollie’ Ollerton has an incredible tale to tell. Expect to be shock, entertained and truly inspire. www.theapex.co.uk

THE GODFATHER of modern stand-up returns! Ben Elton is back on the road with an all new stand-up show. His new show promises to try and make sense of a world which appears to have gone stark raving mad. Known for his hilarious perspective on modern life, Ben is preparing to tour for the ﬁrst time in 15 years, saying: “The last time I toured I was still smarter than my phone. Things have deﬁnitely taken a funny turn.”. www.theatreroyalnorwich.co.uk

Out&About

BJORN AGAIN

Out&About

Bah humbug! A gripping two-person production of Charles Dickens’ famous festive ghost story, A Christmas Carol, will be back at Biddy’s Tea Room in Norwich by popular demand this winter as well as on an extensive East Anglian tour. Presented by Norfolk-based theatre company The Keeper’s Daughter, this magical Victorian tale is a merry must-see! FOLLOWING A successful festive season in Norwich last year, The Keeper’s Daughter theatre company will be back at Biddy’s Tea Room this December with their up-to-date take on A Christmas Carol and will also be taking the play on a four-county tour. The Norwich-based theatre company presents a two-person interpretation of Charles Dickens’ famous festive ghost story, with one actor playing miserly old Ebenezer Scrooge. The other actor plays all the other parts; Scrooge’s long-suffering clerk Bob Cratchit and his family, the Ghost of Christmas Past, the Ghost of Christmas Present, the Ghost of Christmas Yet To Come and many more. Expect puppets, improv and surprises; this is a great night out for friends and families, with the hour-long show ideal for all those aged ﬁve and over. After playing to sold-out audiences in 2018, this year The Keeper’s Daughter is also taking the show on tour, as artistic director Mark Finbow explains: “We were really pleased with the success of A Christmas Carol at Biddy’s Tea Room in the Norwich Lanes last year and are looking forward to bringing the show back there in December. Following on from that success, this Christmas we’re also taking the play on an East Anglian tour and so another two-person production will be visiting venues in Norfolk, Suffolk, Essex and Cambridgeshire.” Supported by Arts Council England, there will be almost 50 performances of A Christmas Carol altogether, so there are plenty of opportunities to catch this quirky, contemporary show this time round. For those who don’t know the story, A Christmas Carol tells the tale of Ebenezer Scrooge, a miserly old man who, after a series of eerie experiences, changes his mind

about Christmas and sets about spreading some festive cheer. Charles Dickens’ 1843 play has remained perennially popular and in the production at Biddy’s Tea Room in Norwich and sister business Biddy’s Kitchen in Aylsham, Scrooge is played by Mark Finbow, and all the other parts by Kiara Hawker. In the winter tour, the part of Scrooge is played by Geir Madland and the other characters by Fizz Waller. There are spirited performances from all the actors and quite a few surprises, and this gripping ghost story makes a great festive night out. Mark continued: “last year, there was a fantastic festive atmosphere and, because Biddy’s is an intimate venue, the audience

really felt involved in the action and we had some fabulous comments. This year we’re also taking another production of the play on a winter tour, to lots of other lovely local venues, so that more and more people can experience this terriﬁc two-person play.” The Keeper’s Daughter theatre company will be spreading Christmas cheer throughout Norfolk, Suffolk, Cambridgeshire and Essex, with the winter tour visiting around 30 places in total, from theatres to village halls, churches, community centres and even a pub. At Biddy’s Tea Room in Norwich, for example, tickets are £10 per person and include a glass of mulled apple juice and home-made mince pies, aimed at getting everyone into the festive mood. This fun, family show is supported by Arts Council England, with The Keeper’s Daughter’s imaginative take on this classic novel set in Victorian times, but with some charming contemporary twists. So, if you’re keen to support local theatre and fancy getting into the Christmas spirit, book your tickets soon, as spaces are limited and are already selling fast. Mark says “A Christmas Carol is a fantastic story of character transformation, with a miserable old miser ﬁnding a new lease of life by spreading goodwill to others. It’s a play with the perfect Christmas message – be kind to your fellow man – and no doubt that’s why it’s always so popular.” In the words of the enlightened Ebenezer Scrooge: “A Merry Christmas to everybody and a Happy New Year to all the world!”. www.keepersdaughter.com

in the

Vancouver Quarter

Santaâ&#x20AC;&#x2122;s grotto opens from

30th

Nov late night shopping events 28th Nov 5th, 12th & 19th Dec Xmas Lights Switch On

JOIN US FOR THE MOST MAGICAL FAMILY PANTO OF ALL!

TUE 17 DEC - SUN 19 JAN 01603 63 00 00 theatreroyalnorwich.co.uk

A LOST IN TRANSLATION, NORWICH THEATRE ROYAL AND NORWICH PLAYHOUSE CO-PRODUCTION

A SPECTACULAR RE-IMAGINING OF CHARLES DICKENS’ TIMELESS CLASSIC

WED 11 – SAT 21 DEC BOX OFFICE 01603 598598 norwichplayhouse.co.uk

Out&About

THE LOCK IN: T

Photos: BRYAN LEDGARD

Christmas Carol

here’s nothing like a lock-in at your local during

the festive season and Norwich Playhouse is giving an insight into just how surreal such occasions can be. The Lock In: Christmas Carol on Saturday February 7 is one party you‘ll want to join. Featuring ‘folk powerhouse’ The Demon Barbers and Breaking Tradition Dance Company, a BBC Award-winning team of musicians and dancers, the show is half gig and dance show and half panto with a Santa sack full of live festive music, song and dance. Imagine it’s Christmas Eve and the regulars of The Olde Fighting Cocks are excited to be at the Folk & Hip Hop dance party of the year, but to their dismay the landlady, Jasmineezer Scrooge, has more proﬁtable ambitions and is preparing to launch her new business, the ‘Oompah Techno Bar’. It features cheap alco-pops, luminous lighting and mind-numbing bass beats which are in danger of alienating the local community and ruining Christmas! Fortunately, some insightful souls are at hand to lead her back to her senses. THE LOCK IN: CHRISTMAS CAROL Saturday 7 December, 7.30pm Tickets cost £17.50 (£15 for concessions) www.norwichplayhouse.co.uk box office on 01603 598598.

Out&About

Christmas Carol

at London’s Old Vic Matilda a hit across the world. For this revelatory production, the Old Vic auditorium is reconﬁgured, with a vast collection of lamps hanging from the ceiling to create an evocative and immersive spectacle. The staging starts simply but later expands to include a huge snow storm and, in the second half once Scrooge has taken on the Christmas cheer he previously eschewed, brussels sprouts are sent hurtling down makeshift shoots from the upper circle. Even the curtain call, in which the full cast perform with hand bells, is beautiful and evocative. Warchus’ production contains plenty of exuberance but also moments of power and poignancy. Scrooge’s three ghosts of past, present and yet-to-come are all played by women, with the strong implication that they are visions of his deceased mother: superego replaces spiritualism. In another vision, a cart carrying his cofﬁn gallops

across the stage. And – no surprise this – Tiny Tim, inevitably, breaks your heart. Aided by Hugh Vanstone’s moody and misty lighting, the cold and bleakness of the ﬁrst half allows the joyous community of the second to have all the greater effect. It’s hard to imagine a production which brings more of a Christmas atmosphere (did I mention the staff distribute mince pies on the way in?), more faithfully renders a familiar story or more imaginatively provides the flair to make the evening stand out in the memory. Matthew Warchus and his team (currently opening the production simultaneously in New York) equal their best work here. To adapt Tiny Tim: “God bless them, every one.” A Christmas Carol is running at The Old Vic Theatre until 18 January, for more information go to www.oldvictheatre.com

Photo: MANUEL HARLAN

s 2019 comes to an end, London is crammed with premium quality shows (albeit usually at premium ticket prices) which are worthy of being a Christmas gift or a family trip to London. Come from Away – the best new musical of 2019 - is the most happinessinducing. Death of a Salesman is the best acted. Hamilton remains the most boast-worthy. Seats can be found for all of them. But none of these are what you’d call Christmassy. Irving Berlin’s White Christmas is playing a brief London season at the Dominion (doubtless as sugary as it is snowy) and Julian Clary is leading yet another Palladium panto, this time Goldilocks and the Three Bears (lots of jokes about “bear bottoms” I presume), for which seat prices are only slightly less than the national debt. A better bet can be found at the Old Vic, which for the third year running is presenting A Christmas Carol. Adapted by Jack Thorne (the writer of the uber-hit Harry Potter and the Cursed Child), this production ﬁrst opened in 2017 starring Rhys Ifans (who I saw) as Scrooge, and returned last year with Stephen Tompkinson. This year Paterson Joseph takes on perhaps the most famous of Charles Dickens’ antiheroes. But the star of this show is the show. Charles Dickens’ 1843 novella never fails. Ebenezer Scrooge, a curmudgeon of the ﬁrst magnitude, is a skinflint and sourpuss who not only despises Christmas but wants to inflict his misanthropy on those around him. On the night of Christmas Eve he is visited by the ghost of his former business partner Jacob Marley and three ghosts who make him witness scenes of himself when younger, himself as he’s seen now, and himself as he could one day become. It’s a morality tale, like much of Dickens, but with an uplifting message about taking stock of who we are and could be, and – perhaps even more so – how a community can unite in the Christmas spirit. We all know the story, we all get the point. The only reason to do yet another stage incarnation of it is to bring something fresh. And that’s where the theatre’s artistic director Matthew Warchus, designer Rob Howell, lighting designer Hugh Vanstone, sound designer Simon Baker and composer/arranger Christopher Nightingale come in – the team that made

hil

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Out&About

It’s the most

Photo: BILL SMITH / NORWICH CATHEDRAL

wonderful time of the year

Advent Open Evening

Christmas karaoke, Glühwein al fresco and a market in a cathedral... it’s time for some festive fun, says Melanie Cook of VisitNorwich.

e’re used to retailers and supermarkets proffering us Christmas cards and tins of biscuits as early as August. And it’s crazy that the seasons and celebrations seem to start earlier and earlier every year; it will soon be hot cross buns in January. It’s all a bit of a joke. You did order your sofa in time for Christmas, didn’t you? You may not remember it was such a long time ago. However, November hits and suddenly the weekends in the lead up to Christmas don’t count up to many. As you read this, we’ll have only four weekends left. Yes, really. So, what can we get in the diary to get us into the festive spirit? Christmas karaoke anyone? Bowling House located at the bottom of Grapes Hill could be the answer to “What can we do with nan and grandad one afternoon?” For an hour or two (believe me an hour is never enough) you’ll ﬁnd yourself ﬁghting over the mic (slightly embarrassing when you think back) to belt out All I Want for Christmas or laughing your way through Fairytale of New York with your granddad, whilst sipping a frothy Snowball – grandad not you. Prices start at £25 an hour for up to 10 (£36 for 2 hours) and there are food and drink packages too. And whilst we’re talking bad festive behaviour, follow your karaoke with a walk to Sir Toby’s Beers on Norwich Market for a couple of traditional German Glühwein’s before heading home – possibly still singing. Their bar is the smallest in Norwich and one of the most hospitable and sociable. Wrap up warm, unless you top up your Glühwein with a shot of something.

Christmas markets are always a sureﬁre winner to lift your spirits and ﬁll you with joy. And Norwich has many. In this area we love an independent, high quality market with music, and plenty of winter food and drink. Norfolk Christmas Fayre takes place 6-7 December in the atmospheric cloisters, nave and close of Norwich Cathedral and it doesn’t get much more Christmassy than this. Packed with amazing stalls resplendent with gifts, food, drink, crafts and Christmas greenery, there’s loads to look at and more importantly to buy. You’ll sort out a present

for even the most hard to buy for friends or family here. And on the third weekend of Christmas we have a clash, so you need to sort out your plans. FRESH Artisan Market (13 – 15 Dec) at St Mary’s Works in Norwich is a market for the stylish creatives. Find exciting local artists, printers, illustrators, jewellers and far more. There are some great original items to buy. Meantime over at Holkham Hall in North Norfolk ﬁnd the amazing Holkham Food Fair (14–15 Dec). Now this is a festive fair to shout about, showcasing the best local

Holkham Festive Food Fair

Out&About A Circus Carol Press Launch at Norwich Cathedral

Theatre Royal Norwich

Holkham Festive Food Fair

and regional producers of seasonal food and drink around, which by the way you may try before you buy. This is the place to pick up your Christmas day cheese board and fresh chutneys, your posh tipple, and your welcome drinks. Or invite everyone over for Boxing Day to show off your ‘buffet of Norfolk booty’ – it will be the party everyone’s talking about. Forget Bridget Jones’ gherkins on a stick, lumpy gravy and reindeer Christmas jumper. Ding dong! Into the Broads, Fairhaven Woodland and Water Garden (14-15 Dec) opens their annual two-day Christmas market with mulled wine and seasonal hot food in the tearoom. Take a lovely winter walk through their ancient woodland whilst you’re there too. Celebrate the beginning of Advent with an evening full of festive events at Norwich Cathedral. The Advent Open Evening will take place on Thursday 5 December from 18

6.30pm until 9pm. There will be a short service featuring farm animals to bless the outdoor crib, carols with the Norwich Cathedral Chamber Choir, and the opportunity to walk the candlelit labyrinth. We suggest gathering at the West Front from 6.30pm for the 7pm service before exploring the rest of the Cathedral where there will be guided tours, Christmas stalls, photo opportunities and activities for children. Or you might like Fairhaven’s Wreath Making Workshop. Keenly priced, they have two sessions on each date (£25; 4 & 7 Dec). Better value still is a Wildlife Photography Experience (2, 9, 16, 30 Dec) at just £6.22. These take place every Monday for 3 hours with Fairhaven’s expert Wildlife Warden – Tabs. You’ll ﬁnd Tabs here three days a week. His in-depth knowledge of the garden gathered over the years and his expertise in photography makes for a very interesting experience, and an affordable one too. Holkham Festive Food Fair

Finally, it wouldn’t be Christmas without live performance and music. Theatre Royal Norwich is presenting Cinderella this year (17 Dec–19 Jan) with all the usual suspects, laughs and thrills including Richard Gauntlett and their very own live band which makes it even more special. Norwich Playhouse is launching its very ﬁrst in-house Christmas production, co-produced by The Playhouse, Norwich Theatre Royal and Norwich-based Lost in Translation Circus, one of the UK’s leading contemporary circus companies. A Circus Carol (11–21 Dec, ages 10+) turns Charles Dickens’ A Christmas Carol on its head with humour, dynamic circus, dance and character acting. I’ll end with Norwich Puppet Theatre whose Christmas show - Beastly Belle – is suitable for all the family with ages 4+ (19–26 Dec). And as always, there is a superb programme of family puppet making workshops during November and December. visitnorwich.co.uk

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Saturday 14 – Tuesday 31 DECEMBER

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Out&About

what to watch with the kids? Spies in Disguise

PG | Animation, Action, Adventure WHEN THE WORLD’S best spy is turned into a pigeon, he must rely on his nerdy tech ofﬁcer to save the world. Voiced by Will Smith, Tom Holland and Karen Gillan.

Jumanji: The Next Level

of the month

12A | Action, Adventure, Comedy

Star Wars: The Rise of Skywalker 12A | Action, Adventure, Fantasy | Released: 19 December QUITE ARGUABLY the movie event of the Christmas holidays, will see fans young and old flocking to the cinemas in droves to see the ﬁnal instalment of the Star Wars saga. Although much secrecy shrouds the ﬁlm its fair to say the current trailers show the return of the expected characters in Rae, Kylo Ren, Poe Dameron and Finn. However a few other old characters might be joining in the drama as the battle between good and the ‘darkside’ rages on. Whatever

happens we can be certain that audiences will enjoy the thrills and spills they have come to expect in the Star Wars galaxy. With other additions to the Star Wars family in production (and planned), with the much anticipated The Mandalorian due to air on the new Disney+ streaming channel soon the force is still strong and will certainly create much a stir for years to come. Get in early and get your tickets booked now to avoid disappointment.

A TEAM OF friends return to Jumanji to rescue one of their own, but discover that nothing is as they expect. The players need to brave parts unknown, from arid deserts to snowy mountains, in order to escape the world’s most dangerous game.

Playmobil: The Movie U | Animation, Adventure, Comedy

TWO CHILDREN sneak out to visit a museum at night and, after a lighthouse illuminates them and transports them to the Playmobil world for an adventure, they ﬁnd themselves in the middle of a Viking battle.

1917

The Aeronauts

TWO YOUNG British privates during the First World War are given an impossible mission: deliver a message deep in enemy territory that will stop 1,600 men, and one of the soldier’s brothers, from walking straight into a deadly trap. A ﬁlm which is bursting with top acting talent sees the much sought after Benedict Cumberbatch and Andrew Scott reunited after their fabulous screen battles in BBC’s Sherlock. 1917 looks set to be strong and gritty and might well be one to keep an eye come awards season.

IN 1862, pioneering meteorologist James Glaisher (Eddie Redmayne) teams up with daredevil balloon pilot Amelia Wren (Felicity Jones) to advance human knowledge of the weather and fly higher than anyone in history. While their voyage to the very edge of existence helps the unlikely pair ﬁnd their place in the world, they face physical and emotional challenges in the thin air, as the ascent becomes a ﬁght for survival. Everyone will remember Felicity Jones from the 2016 Christmas blockbuster Star Wars: Rogue One.

18 | Drama, War | Released: 27 December

ALBIES TA X I S

PG | Action, Adventure | Released: November

01493 331111 24 HOUR SERVICE

Out&About

Books

The Christmas gifts that keep on giving

There’s an Elf in Your Book Tom Fletcher

A NEW story in Tom Fletcher’s ‘In Your’ Book Series. Written in a lovely participatory read-aloud style. Do you have what it takes to make Santa’s Nice List? Don’t let the elf trick you into being naughty! Just follow his instructions to sing a Christmas carol, clap, burp... Children will be delighted to participate in this satisfying holiday tale.

Doughnuts for a Dragon Adam Guillain

A LOVELY book that belongs to a delightful series including Socks for Santa and Spaghetti with the Yeti. Doughnuts for a Dragon is a fast-paced, funny, rhyming romp about princesses, witches, dragons and George – an intrepid child determined to time travel and see a dragon.

19th Christmas James Patterson

IF A CHRISTMAS-themed read is what you are looking for then look no further. The 19th book where Detective Lindsay Boxer and her crime ﬁghting friends, family and colleagues are trying to solve a crime in the run up to Christmas. What starts as a quiet time changes as a fearsome criminal known as ‘Loman’ seizes control and dictates the events of the Christmas season. 22

Elizabeth Parker gives her suggestions on gifts for all or just a reason to escape from the Christmas madness!

Nine Perfect Strangers & Truly Madly Guilty

Liane Moriarty

Whether you choose Nine Perfect Strangers or Truly Madly Guilty, Moriarty does not disappoint as she illustrates the many different facets of people’s personalities and lives. Nine Perfect Strangers will take you to the unusual world of a health spa, unusual in the sense of all of the different characters who are there with their own reasons in wanting to get away from it all. Combine this with how the different personalities interact, and the surprising twists and turns in the story, it is deﬁnitely is a book (and place) that you will want to lose yourself in. Truly Madly Guilty is written in a different style. The characters are telling the story, moving fluidly between the interactions between them all in the present and around the events of a barbeque that affected them all. Moriarty’s writing draws you in so

Christmas Shopaholic Sophie Kinsella

Maybe more of a chick flick style of book is your cup of tea, or glass of mulled wine! Sophie Kinsella has brought her infamous heroine, Becky Bloomwood Brandon, back for a delectable narrative in this eighth Shopaholic novel. Bringing together a combination of shopping with Christmas, it feels a little bit like real life. Becky is as whimsical and delightful as ever. Returning from LA to a little village in the UK and loving life, ready to embrace all of the traditions that Christmas has to offer. What could possibly go wrong? Well, Becky’s sister demands a vegan turkey, her husband insists that he just wants aftershave, and little Minnie needs a very speciﬁc picnic hamper: Surely Becky can manage all this, as well as the surprise appearance of an old boyfriend–turned–rock star and his pushy new girlfriend, whose motives are far from clear. But as the countdown to Christmas begins her bighearted plans take an unexpected turn toward disaster: a thing at Christmas that we are all hoping to avoid.

that you feel totally involved with all of the characters and yet again gives that unexpected and surprising twist to the story. Both complete page turners that take you away from the dreary English winter to Australian sunshine.

The Word is Murder & The Sentence is Death Anthony Horrowitz

The Word is Murder starts on a bright spring morning, a woman goes into a funeral parlour to plan her own service. Six hours later she is dead, strangled with a crimson curtain cord in her own home. On the case is disgraced police detective Daniel Hawthorne and his partner, the celebrated novelist Anthony Horowitz, who is curious about the case and looking for new material. But as the case unfolds, Horowitz realizes he’s at the centre of a story he can’t control. . . and that his brilliant partner may be hiding dark and mysterious secrets of his own. Twists and turns keep us second guessing all the way through. The Sentence is Death is the second in the series with Private Detective Hawthorne and novelist Anthony Horowitz teaming up to delve deeper into the death of a high proﬁle lawyer and his friend, where lots of questions need answering and Horowitz continues to realise that his partner has secrets of his own.

The greatest gift you can give them is a loving foster home If nurture is in your nature, Norfolk County Council would like to hear from you.

Call 01603 306649 or visit: www.norfolk.gov.uk/fostering

2019 11 Places & Faces Festive Season.qxp_136mm h x 93mm w 05/11/2019 12:07 Page 1

The Festive Season

The Red Hart BODHAM

at Ufford Park Woodbridge

Have the day off.

A Proper Pub

All you need to do is book!

Festive Lunch

available throughout December

£17.95 2 courses £19.95 3 courses

Christmas Day Lunch

Christmas Party

REAL ALE

dates still available throughout December

£72.50 per adult adul

£18 for

under 5’s FREE

£23 for

£29.50 (5 -12 years old)

REAL PUB

REAL FIRE REAL PEOPLE

two course

Boxing Day Lunch

REAL FOOD

three courses

Please call for more details

£35.00 per adult £19.50 (5 -12 years old)

under 5’s FREE

t 01394 383555 ext. 325 w www.uffordpark.co.uk Yarmouth Road | Woodbridge Suffolk | IP12 1QW

01263 588270 Bodham, Norfolk NR25 6AD www.redhartbodham.co.uk

GIFT VOUCHERS

Christmas gifts for wine lovers in just a couple of clicks Dozens of tastings and food & wine events to choose from

true taste of

Suffolk this

Christmas

Buy now at

www.norfolkwineschool.com or call us on 01603 431357

w w w. h e a rtofsu ffol kd i sti l l e ry.co .uk

Food Drink The Honingham Buck IS THERE A BETTER PUB to visit

during Christmas? The Honingham Buck has a wonderfully welcoming festive glow. Drinks, pub meals, celebrations with colleagues or a family get-together, the cosy beamed bar with ďŹ re glowing awaits. Both the snug and restaurant are full of seasonal cheer and are perfect for gatherings of all sizes. Dating from 1680 The Buck has recently been beautifully restored creating the perfect venue for Christmas. In addition to the pub itself there are eight comfortable bedrooms.

The pub has a partnership with local brewer Lacons of Great Yarmouth, so quality ales form the back drop to the bar, which also features an extensive wine list and a wide selection of local gins, vodkas and whiskeys. The kitchen is the engine room and is in the expert hands of executive chef Terry Balme and David Lovett, EDP chef of the year ďŹ nalist. With so much of the Norfolk larder on the doorstep local food is at the heart of the offer. Classic pub favourites together with a seasonal specials menu aims to delight even the most discerning taste buds! THE HONINGHAM BUCK 29, The Street, Honingham, Norwich NR9 5BL Tel 01603 880393 www.thehoninghambuck.co.uk Instagram - thehoninghambuck

& 25

gourmet gossip

Food&Drink Modern Classic Gin

UNBOUND by conventional methods, Porter’s have created a gin using a combination of both modern and traditional techniques, using cold distillation which allows them to extract light flavours from delicate botanicals normally damaged by heat, making for an exquisitely smooth gin to enjoy during the festive season. Choose from Porter’s classic - a balanced juniper-led gin with citrus notes or why not make the festive season a tropical one with Porter’s Tropical Old Tom, featuring a classic juniper base lifted by exotic notes of passion fruit, guava and white tea. Price: £38. Available from www.masterofmalt.com

Award-Winning Selection

Merry Crisp’mas

If you’re looking for the ultimate Christmas snack then stock up on Fairﬁelds Farm Kelly Bronze Turkey, Sage and Onion Crisps. Combining the wonderfully festive and succulent flavours of hand-reared bronze turkey with the punchy taste of sage and onion, they sum up Christmas perfectly!

www.fair�ieldsfarmcrisps.co.uk

THE BOOJA-BOOJA selection features 16 exquisite, award-winning chocolate truffles for just £9.99 RRP. The company’s best-ever value gift box, it is a dream come true for chocolate lovers across the UK. Premium with a capital P, the chocolate truffles in the Award-Winning Selection are utterly delicious and have won numerous prizes, including the FAIR Trophy for Overall Winner at the Free From Food Awards 2019. The Award Winning Selection contains five melt-in-your-mouth truffle varieties including Hazelnut Crunch and Almond Salted Caramel which were both winners at this year’s prestigious Great Taste Awards; the ‘Oscars’ of the fine food world. Booja-Booja is one of the UK’s leading free-from confectionery brands. The Norfolk company has been making dairy free, organic chocolate truffles for 20 years and its melt-in-the-mouth, handmade delights are adored by vegans, foodies and chocolate aficionados alike. Featuring a beautiful, soft-touch box, the selection is a treat for all the senses. It is

an alcohol-free selection, featuring much-loved flavours such as smooth, aromatic Around Midnight Espresso and tangy, creamy Rhubarb & Vanilla Fool. Vegan, organic and using widely recyclable packaging it is also earthfriendly and cruelty free. Booja-Booja Marketing Coordinator Louise Collins says, “We’re very excited about the Award-Winning Selection. It’s a fabulous selection of popular flavours, priced to be as accessible as possible. We’re passionate about making absolutely scrumptious chocolate truffles from the ﬁnest natural organic ingredients and we hope this new selection box will help more people than ever discover our delicious dairy free delights.” Available at www.jarrold.co.uk

Food&Drink

Glorious Cheese CHOCOLATE advent calendars are SO last (Christmas) season! Filled with an assortment of delicious cheeses, including Jarlsberg, Applewood, Mexicana, and Wensleydale with Gingerbread; the Cheese Advent Calendar from So Wrong It’s Nom is deﬁnitely the MATURE choice for a festive treat. Available from Waitrose and Morrisons, (£8-£10 RRP).

A taste of Italy CHRISTMAS is all about bringing people together, which aligns perfectly with the Aperitivo lifestyle, and with Italicus Rosolio Di Bergamotto it’s possible to have an Aperitivo Christmas. Made using the ﬁnest Italian ingredients to create a sip of Italy, Italicus rediscovers the forgotten rosolio category, which was once the ‘aperitivo di corte’ and enjoyed by kings. Serve with sparkling wine for a suitably royal toast for festive celebrations. RRP: £29.99 www.rosolioitalicus.com

Muyu Liqueurs NEW FOR 2019, this exciting trio of luxury liqueurs has been created by three of the world’s most renowned and awarded bartenders - Alex Kratena, Monica Berg and Simone Caporale. Muyu is available in three flavours: Muyu Jasmine Verte; Muyu Chinotto Nero and Muyu Vetiver. Each flavour is distinct in botanicals and delicious on the rocks or paired with mixers - the ultimate stocking ﬁller for cocktail enthusiasts this Christmas, there is also a feel good factor with a share of proﬁts going to NGOs working in the Amazon region. Price: £28.75. Available from www.masterofmalt.com

Joe & Seph’s

Elf off the Shelf CHEEKY ELF MODEL (200g), RRP £8. Crafted with delicious milk chocolate, the intricately decorated figure is bound to put a smile on everyone’s face this Christmas, whether that be at the office secret Santa or a treat for your little one. ELF IMPULSE BAR (29g), RRP £1. Perfect as a stocking filler, this milk chocolate shaped figure has a smooth centre and a hint of toffee for an extra special sweet treat this Christmas.

CHRISTMAS is the perfect time to indulge and this year, the family behind Joe & Seph’s: Joseph, Jackie and Adam Sopher, have created their essential Christmas list of decadent treats. Kick-starting the countdown to Christmas is the return of Joe & Seph’s much-awaited Gourmet Popcorn Advent Calendar, now with more popcorn, the corniest jokes ever and gluten free for the ﬁrst time! Designed as a beautiful snow-covered Victorian shop-front (£25), this year’s calendar features 12 flavours behind the 24 windows, including Speculoos, Orange Chocolate and Banoffee Pie popcorn. Available at John Lewis 27

The New Forge is located on the Norwich road just outside Aylsham town centre next to the Garden Centre.

English & Thai menus available Also Carvery Roast on Sundays - 12-3pm

COME AND TRY OUR FANTASTIC

ENGLISH THAI FUSION

Tel: 01263 734275

The New Forge, Norwich Rd, Aylsham, Norwich NR11 6UD www.thenewforge.co.uk

OPEN 6 DAYS A WEEK Food served: Tues - Thur: 12:00 - 14:30 / 17:00 - 20:30 • Fri - Sat: 12:00 - 21:00 Sun: 12:00 - 20:30 also Carvery Roast from 12:00-15:00 • CLOSED Mondays - Except Bank Holidays

S3302B LSA Places and Faces 136x190 v1.qxp_Layout 1 14/03/2019 12:05 Page 1

Relax and unwind on the North Norfolk coast

Le Strange Restaurant Dinner, Sunday Lunch .

Afternoon Tea Light bites

Ancient Mariner

Real ales, good pub food, outside seating

Golf Course Road, Old Hunstanton, Norfolk, PE36 6JJ Tel: 01485 534 411 E: reception@lestrangearms.co.uk

www.lestrangearms.co.uk

Deliciously Moreish

Food&Drink

gourmet gossip

BACK BY popular demand, KETTLE® Chips is launching a deliciously moreish Christmas limited edition seasoning with a British twist – introducing Truffled Cheese & a Splash of English Sparkling Wine. A proud supporter of local businesses, the nation’s favourite hand-cooked chip has worked with the award-winning, Norfolk-based Winbirri Vineyard and its in-house chef Phil Hovey to create the perfect flavour combination.

Punjabi Cuisine at Fakenham Racecourse FAKENHAM RACECOURSE is delighted to conﬁrm a new partnership with local Fakenham couple Rajan and Rita Verma who will run a new restaurant on racedays that will offer the ﬁnest cuisine from the Punjab region of India. The new Punjabi Cuisine Restaurant is in the Course Enclosure overlooking the parade ring. To book a table at the Punjabi Cuisine Restaurant ring 07957 402402 or email sales@currylicious.co.uk, a great way to spice up any raceday. www.fakenhamracecourse.co.uk

For Every Occasion

SPECIALLY developed selection of oils for every occasion. The Topper ‘Citrus and garlic with a gentle kick.’; The Dipper ‘Smokey, sweet and sharp.’; The Roaster ‘Rustle with your roasties.’; The Dresser ‘Liven up your salad.’ www.yarevalleyoils.co.uk

Black Cow Vodka THE ORIGINAL SPIRIT brand to champion sustainability, award-winning Black Cow is the only vodka made entirely from whey from grass-grazed cow’s milk left over from the cheese-making process. Once distilled, it’s ﬁltered through coconut-shell charcoal, producing exceptionally smooth vodka with a unique creamy character. What’s more, they have an exclusive range of present ideas for the Christmas season including gift packs with a sustainable gold plated straw, cocktail shaker and the cheese which is made at the same dairy farm as the distillery. Price: £28. Available from Marks and Spencer

Limited Edition Gin

AWARD WINNING St. Giles distillery have recently launched a new uniquely crafted Limited Edition gin. Head distiller Pete Margree was very keen to create a special gin for the winter market and came up with the sublime creation of Spiced Orange and Cranberry. www.stgilesgin.com

Food&Drink

gourmet gossip

Bottle ‘N’ Bar

FIRST 4 HAMPERS’ Bottle ‘N’ Bar contains the ﬁnest single origin Columbian chocolate paired with artisan alcohol – the perfect gift to quench the thirst and satisfy the taste buds of your loved ones, in one luxurious gift. The Lakes Salted Caramel Vodka Liqueur is encompassed with luxury milk and dark chocolate, hand ﬁnished with crushed almond, sea salt and caramel, whilst The English Drinks Company Pink Gin is paired with a luxury single origin white chocolate bar hand crafted with raspberry – a tempting treat to be savoured, shared and enjoyed. £12.00 including delivery www.�irst4hampers.com

Christmas Sausages

IF YOU’RE GOING all out for a meal to remember, then Premium Newmarket sausage producer, Powters, offers all the trimmings to make your festive feast more delicious than ever. From its juicy Party Pig mini sausages, to its perfectly-formed Pigolatas and deliciously-succulent Chef’s Pig sausagemeat, Powters is serving up some delicious treats this winter. www.powters.co.uk 30

The Ivy Norwich Brasserie

Christmas season limited-edition cocktails & dessert THE IVY NORWICH BRASSERIE is delighted to be adding four limited-edition cocktails to its menu this winter, as well as a mouth-watering festive dessert for all to enjoy. Available from Friday, 15 November to Wednesday, 1 January, all four bespoke cocktails will be sure to get guests into the spirit of Christmas. Put together by the brasserie’s talented bar team, delicious creations will include the ‘Winter Bellini’ (£9.50), featuring Tawny Port, cranberry juice and a splash of prosecco, and a warming ‘Gingerbread Latte’ (£3.75), with Monin gingerbread syrup alongside hot milk and a pinch of ground cinnamon. Guests will also be able to enjoy a ‘Roasted Chestnut Julep’ (£9.75), which combines Monin chestnut syrup, maker’s mark, lemon juice and sugar syrup, and last but not least, a traditional ‘Mulled Cider’ (£9.50) with double jus, Aspall mulled cider, brown sugar, star anise, orange twists, clove, chocolate bitters and a cinnamon stick.

For those with a sweet tooth, the ‘Snowball Fight’ dessert (£9.25) will make a guest appearance to the menu and includes a delicious mix of brandy ice cream, white chocolate, gingerbread and cream sauce. The perfect ending to any festive meal. Wayne Palmer, General Manager at The Ivy Norwich Brasserie says: “With Christmas just around the corner, we are delighted to be adding these limited-edition items to our already extensive menus. Whether you’re popping in for festive cocktails or simply wishing to add something special to the end of your meal, we’ll have something to suit all occasions.”. www.theivynorwich.com

Dales Country House 01263 824555

www.dalescountryhouse.co.uk

Sea Marge

01263 579579

www.seamargehotel.co.uk

Links Country Park 01263 838383

www.links-hotel.co.uk

Morning Coffee Afternoon Tea Lunch Dinner served daily Sunday Carvery from ÂŁ9.95pp Party & Tribute nights from ÂŁ22.50 pp Festive Menus Private Dining Boxing Day Lunch New Years Day Lunch New Years Eve Party-live music from Dale Bullimore at Links The perfect Christmas gift... a Mackenzie gift card www.mackenziehotels.com

Home for

Christmas

Food&Drink

Walking down the bustling high street, I run into at least four people I know - people that have made the area home. This is the essence of living in East Anglia, close-knit communities that live, eat and breathe local. by Rachel Gilbert

HE BENEFITS of buying

local are endless; it is cheaper, more sustainable, and supports communities. Luckily for us, Norfolk and Suffolk are teeming with high quality produce we can take advantage of this Christmas. From the turkey on the table to the presents under the tree, why not keep things close to home this year?

Food What could be more traditional at Christmas than a Norfolk Black turkey? Saved from extinction by the Peele family in the mid 20th century, these birds are free-range, antibiotic free and fed on grains grown on the farm. The meat of these jet-black turkeys is slightly gamier than a traditional bird, comparable to pheasant. Even better, on the four main collection days, locally grown vegetables will also be available for purchase.

If you are based in Suffolk, try Huttons of East Solham for all your butchery needs, the reigning champions of the “classic pork” category at The Great Framlingham Sausage Festival. During the Christmas season, every order is bespoke and handmade. The butcher has been open for 40 years and makes a variety of different stuffings and stuffed birds, all using local meat.

That’s what Christmas is about, friends, family, neighbours. Keeping everyone in their jobs,” said Dan Glass, manager of Hutton’s at East Solham.

back in season and delicious as ever, pick some up at Gurney’s in Burnham Market, or opt for a piece of beautifully hot-smoked salmon. Delicate fish dishes are a wonderfully-light alternative to traditional, heavy Christmas meals. Just when you thought you couldn’t squeeze in a single bite more, we all have that relative that busts out the cheese platter, and who couldn’t resist a wedge of local cheese? Suffolk Gold is a lovely, farmhouse cheese, perfectlypaired with an apple from your garden. You could try swapping the classic French Brie for Baron Bigod, a creamy Suffolk alternative. For the more adventurous, Mrs. Temple’s Binham Blue, is a creamy blue cheese made on the north-Norfolk coast and is an excellent introduction to blue cheeses. Wash the cheese down with a glass of your favourite local tipple and prepare for the “cheese dreams” to follow.

Drinks Nothing screams Christmas more than spicy, warm, alcoholic drinks. Why not shake it up this year and swap the mulled-wine for cider. You can’t go wrong with a classic Aspall’s Suffolk Cyder, but take it to the next level this season. Mull the cider with some apple juice, orange zest, traditional mulling spices and juniper berries for an extra kick. This will give you a local twist to a classic Christmas drink, especially if you incorporate local apple juice.

Dan Glass, manager of Hutton’s, said there is no downside to shopping locally, it keeps costs down, reduces food miles and increases traceability. Predominantly, it supports community jobs and traditions. “That’s what Christmas is about, friends, family, neighbours. Keeping everyone in their jobs,” Glass said. Although meat dishes dominate the Christmas season, it would be rude to not indulge in the seafood our coastal counties are famous for. Mussels are

If warm drinks aren’t your thing, East Anglia is rapidly becoming renowned for premium gin with companies such as St.Giles, Bullards and the Heart of Suffolk Distillery. A favourite of mine right now is Simon’s Marmalade Gin served on ice or with ginger ale as a mixer. “Buying locally means you have an opportunity to buy unique artisan products that have been produced with passion and a desire to get things just right rather than an eye to cost savings and profitability,” said Simon Rawcliffe, co-creator of Simon’s Table. You can wow guests with a quick and easy cocktail by mixing marmalade

Buying locally means you have an opportunity to buy unique artisan products that have been produced with passion and a desire to get things just right rather than an eye to cost savings and proﬁtability,” said Simon Rawcliffe, co-creator of Simon’s Table. gin with a measure of Cointreau, top it up with ginger ale and finish with a dash of Orange bitters. This is a perfect alternative to a pudding when you are stuffed to bursting point with Christmas Fayre, or it pairs wonderfully with a piece of Nicola’s shortbread, also from Simon’s Table.

Local Activities Keeping things local this season should include enjoying the beautiful scenery we

are blessed with in Norfolk and Suffolk. Stretch your legs with a stroll along one of the amazing beaches on the coast and stop in at a local coffee shop for a winter warmer. If your Christmas is coastal-based, hop on a festive river cruise and enjoy a mince pie and a glass of mulled wine while learning about the history of The Broads and the local wildlife. Broads Tours are offering two days of trips filled with christmas music and seasonal celebrations. For the children there is the chance to fill up on Ribena and a festive cookie before receiving a present from Santa. Adults can enjoy the view while munching on a locally-baked mince pie, washed down with a glass of mulled wine. Barbara Greasley, director of Broads Tours said the trips are very popular and fill up quickly. It is important to enjoy the beautiful part of the country we live in, she said, and to support everything the local community has to offer. “Norfolk is such a wonderful county,” Greasley said. “Why would you want to go outside it?”

T: 01328 830692 M: 07899 753306 E: info@sidneyhousefarm.co.uk www.sidneyhousefarm.co.uk

Looking for a unique Christmas gift?

Sidney House Farm is a beautiful period farm house with log fires, situated in Saxlingham. Close to Blakeney, Holt and Morston, we are an ideal location for exploring the beautiful North Norfolk Coast or visiting Thursford’s Christmas Spectacular!

Sponsor a rescued horse or pony!

Meet friendly rescued horses and donkeys at our visitor centres in Norfolk

Entry is free!

We have three stylish en-suite bedrooms, one double, one double/ twin and one ground floor single. Check our website for winter special deals

Adopt a rescued horse (or donkey) from Redwings for a whole year from just £15!

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20 % H

RD RE R IN ANG G E G OF IF T SE T

Field Dalling Road, Saxlingham, Norfolk NR25 7LD

SIX AMAZING

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

ROYS W ROX H A M

1,000 FREE Parking spaces Open 7 days a week & late night opening Please see our website for full details of our opening times

Food&Drink

stress free

Christmas dinner

VERYONE wants the main

event of the festive season to go without a hitch, but even the most seasoned of cooks can come unstuck when all of the family are round, the mulled wine is flowing and the pressure is on. Christmas should be fun for all, not just the guests on the day. With our quick guide to some essential dishes the headaches should be taken care of... just remember leave space for the Christmas pudding.

Ingredients • 100g butter, softened • 3 rosemary sprigs, pick off leaves and finely chop • 1 turkey (around 4kg) your cooking times will need to adjusted for a larger bird • 1 garlic bulb • 1 lemon • 2 bay leaves • 2 large onions

The easy turkey

• 250ml white wine

Your turkey is the centre piece to your festive menu, so if you are only going to get one thing right make sure it’s the bird. If you are used to cooking chickens throughout the year you need to remember that this monster is much bigger than you are used to. It will need to be cooked for longer, but also rested for longer if you want to the meat to relax and stay succulent.

• 1 tsp cornflour (optional)

SPONSORED BY

• 500ml good-quality chicken stock

Method Remember to take your turkey out of the fridge at least one hour before you cook it, for best results your bird needs to be at room temperature. Heat your oven to 200˚C/180˚C fan/gas 6. Beat the butter with

E.W. REVETT & SON

the rosemary and then starting from the neck-end of the turkey, carefully push your fingers underneath the skin until you can get your whole hand between the skin and the breast meat trying not to make any holes in the skin. You will have made a pocket which you can now fill with your butter mix. This will melt through the breast meat during cooking helping to keep the meat succulent and moist. Put the lemon, garlic and bay leaves inside the turkey, then season all over with salt and pepper. Quarter the onions and place in a roasting tin (these will act like trivet). Place the turkey on the top of the onions breast side up. Roast for one hour, then give it a good baste and pour in the wine. Return to the oven for another 30 minutes, cover with foil if the turkey is looking too brown. Remove from the oven and check to see if the juices run clear when you pierce the thickest part of the thigh, or a thermometer should read 75˚C. If not done, carry on cooking for a further 5-10 minutes, repeat until thoroughly cooked through. When cooked set to one side wrapped in tin foil and cover with several tea towels to help insulate and allow to rest for at least 30 minutes (remember to remove the garlic and bay leaves). Add the garlic and bay leaves to the roasting tin ready to make the gravy. Spoon away most of the turkey fat, then put the tin on the hob over a medium heat. Mash the garlic and onion with the back of a spoon to extract as much flavour as possible, then pour in the stock and reduce the gravy by half. If you want to thicken it, stir in some cornflour mixed with 1 tbsp water. When you are happy with the consistency strain your gravy and decant to a gravy boat and serve immediately.

01728 746263

revett.co.uk

81 High Street, Wickham Market, Woodbridge, Suffolk, IP13 0RA

RETRO OPEN DAY

SUNDAY 29TH DECEMBER 10AM - 3.30PM Join Sportspark for our FREE retro open day to celebrate our 20th anniversary and get active over the holidays! Register your place by visiting our website. 01603 592398 www.sportspark.co.uk Sportspark UEA, Norwich, NR4 7TJ

Food&Drink

Glazed gammon Add a glazed gammon to the festive table for that extra wow factor. Serve slices cold with the Christmas dinner and then use for sandwiches for super... and the best thing is you can make it the day before!

Ingredients For the gammon • 2½kg boneless unsmoked gammon joint, tied • 1 sprig thyme, 2 bay leaves and 1 rosemary sprig tied together • 1 onion, quartered • 2 carrots, roughly chopped • 1 celery stick, roughly chopped • 1 tbsp black peppercorns • 1 tsp cloves For the glaze • 1½ tbsp English mustard • 70g clear honey • 2 tbsp soft dark brown sugar

Roast potatoes

Method

Fluffy on the inside, crunchy on the outside...

Place the tied herbs, onion, carrots, celery, peppercorns and cloves in to a deep pan, place the gammon on top (the veg will act as a natural trivet). Pour over enough cold water to cover the meat and then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hour 15 minutes. When cooked remove the gammon from the pan (remember that the liquid in the pan makes a delicious stock for a hearty soup) and leave to cool until cold enough to touch. Using a sharp knife remove the thick layer of skin on the gammon leaving the layer of fat underneath. Discard the skin and score the fat in a criss-cross pattern. Heat the oven to 200˚C/180˚C fan/gas 6. Place the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl (don’t make the mixture too runny), then generously brush half over the ham. Roast for 15 minutes, then brush with the remaining glaze, if you feel you do not have enough glaze you can always mix up a bit more. Return to the oven for a further 2030 minutes until browned. Leave to cool for 15 minutes before carving into thick slices. SPONSORED BY

Ingredients • 5 tbsp duck fat • 16 medium-sized Maris Piper potatoes

Love them or hate them this will be a winner for fans and doubters alike...

• 8 garlic cloves • 8 sprigs thyme

Ingredients • 800g trimmed Brussels sprouts

Method Preheat your oven to 190˚C/170˚C Fan/ Gas 5. Parboil the potatoes in salted water for 7–8 minutes, or until almost cooked (still feeling firm when you pierce them with a knife). Drain thoroughly, then shake the potatoes around a little in the colander until the outsides are roughed up, and set aside, uncovered. Put the duck fat into a roasting tin and heat in the oven for about 5 minutes. Add the drained, roughed potatoes to the tin of hot duck fat, then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat. Return to the oven and roast for 45–60 minutes, or until golden and crunchy.

E.W. REVETT & SON

Brussels

• 100g butter • 100g peeled and chopped chorizo • 100g roughly chopped blanched almonds

Method Bring a large pan of salted water to the boil, cook the Brussels sprouts for 2 minutes, then drain and leave to steam-dry. Meanwhile, put the butter and chorizo in a large frying pan over a medium heat for 5 minutes. Add in the sprouts and fry for 5-6 minutes over a high heat until they are tender and are coated in the browned butter. Once the sprouts are cooked, toss in the blanched almonds, and serve immediately.

01728 746263

revett.co.uk

81 High Street, Wickham Market, Woodbridge, Suffolk, IP13 0RA

m Shop, Lynn Lane, Great MaFsasmin gham, ily run business selling quality & be

produceFrom our own farm & local

Kings Lynn, Norfolk, PE32 2HJ Heath Farm Shop, Lynn Lane, Great M 01485 520828 Kings Lynn, Norfolk, PE32 9-5 Monday to Friday. 9-1 Saturday 01485 520828

Heath Farm Shop

Open 9-5 Monday to Friday. 9-1 S

Heath Farm Shop

Family run business selling quality & bespoke meat and produceFrom our own farm & local suppliers Heath Farm Shop, Lynn Lane, Great Massingham, Kings Lynn, Norfolk, PE32 2HJ 01485 520828 Open 9-5 Monday to Friday. 9-1 Saturday

Heath Farm Shop

Family run business selling quality & bespoke meat and produceFrom our own farm & local suppliers Heath Farm Shop, Lynn Lane, Great Massingham, K i n g s L y n n , N o r f o lk , P E 3 2 2 H J 01485 520828 Open 9-5 Monday to Friday. 9-1 Saturday

are made of

cheese Around 4000 years ago people started to process the milk of animals they had bred... and that’s when cheese was born. This dreamy nutritious food always hits everyone’s shopping list in a big way at Christmas.

ITH SO MANY different

and diverse types of cheese on the market today it is difficult to choose, or for some a challenge to break the mould and try something new. A new and exciting cheese experience could be closer than you think, especially with so many local cheese producers around. Here is a quick guide to swot up on some cheesey knowledge to impress your friends and family whilst you pass the crackers.

them as ‘Cheddar’ since it is not protected like other cheese names or brands. Cheddar is the most widely purchased and eaten cheese in the world and is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.

DID YOU KNOW

CHEDDAR

A classic stalwart of the cheese board and one of the most versatile cheeses in the world. It can be used for many different types of dishes or just enjoyed on its own with a glass of port. First invented by Joseph Harding in the 19th century, at the time England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today, each putting their own unique spin on this cheese enthusiasts’ favourite. Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by

Turophile: (toor’-oh-file) n. A connoisseur of cheese; a cheese fancier. Derived from the Greek tyros “cheese” + philos “loving.”

GOUDA

Gouda, or “How-da” as the locals say, is a Dutch cheese named after the city of Gouda. One of the most popular cheeses in the world, it accounts for 50 to 60 per cent of the world’s cheese consumption. This semi-hard cheese is celebrated for its unique rich flavour and smooth texture. The original cheese market in Gouda is one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

Make sure you wrap up blue cheeses as mould spores can spread... not only to other cheeses but also to everything near. Cheeses should be taken out of the fridge about two hours before serving. This way you will enhance the flavours. Almost like letting a good wine breath! Cheeses contain living organisms that must not be cut off from air, yet it is important not to let your cheese dry out. 41

Food&Drink

Sweet Dreams

Time to try local Suffolk Farmhouse Cheese

A family-run business which was established in 2004 by Jason and Katharine Salisbury. From the milk of their own herd of pedigree Guernseys, they produce fine hand-made cheeses using traditional methods. Two of the cheeses they make are Suffolk Gold, which is a creamy semi-hard farmhouse cheese, and Suffolk Blue which is a creamy lightly blue-veined cheese. Whilst the blue, veining is seasonal in appearance, the depth of flavour remains. Soft and luxurious, and highly recommended.

www.suﬀolkcheese.co.uk

CAMEMBERT

A beautifully moist, soft, creamy, surfaceripened cow’s milk cheese, which was first made in the late 18th century at Camembert, Normandy, in northern France. Baked Camembert is the perfect Saturday night splurge for two, or a casual starter for four. Turn a Camembert into a hot, sticky, cheesy dip flavoured with garlic and fresh rosemary and scoop it on to freshly baked bread; a great Christmas treat on a cold evening.

Ferndale Farm

This family-run mixed farm is situated in the village of Little Barningham in the North Norfolk countryside. They make proper old-fashioned farmhouse cheese, including the popular Norfolk Dapple, which has become synonymous with the county. Norfolk Dapple is an unpasteurised, clothbound, hard cows’ milk cheese with a dappled rind, in the colours of the Barn owl’s wing feathers. They also make a fantastic smoked version, and two other cheeses called Carrow (flavoured with mustard seeds) and Ruby Dapple (marbled with port). Their Norfolk Tawny is a softer cheese with a firm rind, created by washing the cheese regularly during maturing in a thick local ale. Introduced to their range in 2016 the Norfolk Tawny won a Bronze Award at the Artisan Cheese Awards 2016, when they were only on their sixth batch!

www.ferndalefarmnorfolkcheeses.co.uk

Slate Cheese

Slate is a specialist cheese retailer and delicatessen with shops in Aldeburgh and Southwold, Suffolk. Both stores offer a carefully curated range of British and European artisan cheeses, displayed as a magnificent wall of cheese. Step over their slate-tiled threshold to discover their passion for fine cheese in all its glorious forms! Slate is a family business led by Clare Jackson and her father John Ormerod, who have long cherished the Suffolk coast as holidaymakers. In 2017, the draw of the sea and a shared obsession with cheese finally spurred the pair to follow their dreams and launch the company. Enjoy the ultimate tasting experience with their expertly selected cheese gift boxes, sets and hampers... these are guaranteed to put a smile on any cheese connoisseur’s face.

www.slatecheese.co.uk

To create different flavours and textures the producers age this cheese for different lenghts of time. Semi Curado, which is a young Manchego cheese, is only aged for around three months and is distinctively supple and moist, with flavours of tangy fruit, grass and hay. To get a Curado the cheese is aged for 6 months and acquires a caramel and nutty flavour. Whilst with a Viejo the cheese is aged for a year and becomes crumbly in texture and the interior acquires a butterscotch colour and has a sweet, lingering taste. Manchego cheeses are best paired with a sherry and one of our recommendations is to try it with a glass of Harveys Signature 12 Year Old Cream, available in Waitrose (£11.99), a match made in cheese heaven.

STILTON

COMTÉ

Another French cheese but this time produced in the Jura Massif region of Eastern France. The unpasteurised cow’s milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or even as long as 24 months. Certainly one of the finest cheeses in the world, a wedge of Comté reveals a pale yellow interior.

MANCHEGO

A product of the La Mancha region of Spain, which is also home to Don Quixote, Manchego is made from unpasteurised sheep’s milk and is certainly one of Spain’s most popular cheeses. The use of traditional grass moulds leaves a distinctive, characteristic stripped pattern on the cheese. Authentic Manchego is only made from the Manchego sheep’s milk.

One of the cornerstones of the Christmas cheese board the history of Stilton can be traced back to the early 18th century. Since 1996, Stilton has gained European Protected Designation of Origin (PDO) status. This means that it can only be made in Derbyshire, Nottinghamshire and Leicestershire, and producers have to follow traditional recipes that have been around for generations. Stilton is still handmade by master cheese makers and the entire process takes about nine weeks in total to complete. Stilton should be creamy with a subtle, yeasty sweetness and a salty, nutty finish. In fact, the way to judge the quality of your Stilton is by how creamy it is, not by how blue it is. Stilton is excellent for crumbling over salads or as a dessert cheese, served with a port wine. Our top tip to get the best flavour is to get your cheese out of the fridge and allow it to come to room temperature before enjoying!

Multi-award winning gin

I GS IK SH F St. Giles A6 POSTCARD MARCH 2019.indd 1

20/03/2019 10:58

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Fruit, vegetables, dairy & more DELIVERED TO YOUR BUSINESS Including bespoke, hand-prepared vegetables

www.eastersofnorwich.com EASTERS OF NORWICH, 156-158 NORTHUMBERLAND ST, NORWICH, NORFOLK, NR2 4EE Â· 01603 622890

SEASONS GREETINGS TO ALL OUR CUSTOMERS. WE LOOK FORWARD TO HELPING YOU PLAN THAT NEW PROJECT FOR 2020.

HANDMADE

IN NORFOLK

See more of our beautiful interiors on our new website: www.batesfurniture.co.uk

to work with and will always go the extra mile to make an event day extra special. It could be a small gathering for 10 guests or a massive event for 4500 guests – they still give the same level of incredible service and consistency with food. Have you had a chance to eat at Brasted’s? If so, what was your favourite dish? I haven’t eaten at Brasted’s for the full menu so picking a favourite dish is hard. However at a recent tasting session all the food was top class. We attend a lot of tastings with Brasted’s which I must say we love! This allows us to see how diverse they are with their menus and culinary skills. What do you most enjoy most about working with Brasted’s? The fact that they are so friendly and always up for a laugh even at ridiculous times of the day after long events… They keep the same level of enthusiasm throughout the whole event – from start to ﬁnish – without fail! They keep us on our toes with the amount of energy that they bring on site.

Five minutes with

Ed Deakin Great Events Company

What do you like to do when you’re not working? Time when I’m not working is very limited! But a trip to the local pub and a few beers with some friends is always a great option – simple but relaxing!

ﬁeld for everything from corporate parties to private weddings. Our attention to detail and the ability to offer the full package.

Can you sum up your business in �ive words? Easy! Professional, Creative, Accommodating, Friendly, Positive

Why are Brasted’s such a good customer/client for you? It’s great to work with Brasted’s! They always provide the best for our clients and the whole team at Brasted’s are so easy

Can you sum Brasted’s up in �ive words? Only 5!? Okay - Tasty, Precise, Friendly, Energetic & Top Class (hope that can be ‘one’ word)…

from

Can you give us a brief description of yourself and your company. I am one of the Directors for The Great Events Company, we are an event planning and production company based between Diss and Bury St Edmunds. We cover the whole of east Anglia providing everything from marquees to stunning outdoor lighting to full festival set ups! What do you like about living in East Anglia? I love living in East Anglia as it is away from the hustle and bustle of the big cities but still has masses to offer (especially in the events industry) with the incredible landscapes we have on our doorstep.

Run us through a typical day for you There really isn’t such thing as a typical day in the events industry! My day can include anything from a meeting with a potential client, admin, event planning, putting up a marquee in the pouring rain to scofﬁng through some amazing food tasting sessions.

Could you tell us a little bit about the products/services you supply to Brasted’s? We work alongside Brasted’s to create the most spectacular events. We often supply Brasted’s with marquees for their events and catering marquees for events that we are running. What makes your company the best in your �ield? Our versatility, professionalism and creative minds make us the best in the 45

Food&Drink

Richard Bainbridge

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

Christmas

yule log Photo: @GREATBRITISHCHEFS

Ingredients

METHOD

SERVES 4

For the sponge

YULE LOG

Preheat oven to 200°C. Beat together the egg yolks and 80g of the icing sugar until they form ribbons. Beat the egg whites until half risen, add a further 45g icing sugar and beat at high speed for one minute until very stiff. Using a flat slotted spoon, mix one third of the egg whites mixture into the yolks and stir until completely blended. Very carefully tip the remaining egg white mixture and mix gently. Before the mixture becomes completely homogenous, sift in the cocoa powder and cornflour, whilst continually folding it through. Once the mixture is well blended, stop folding so it doesn’t become heavy. Line a baking sheet with parchment. Then using a palette knife spread the sponge mixture evenly over the paper to make a rectangle about 26 x 30cm. Bake in the preheated oven for 8-10 minutes. Once ready the top of the sponge should feel springy when pressed. Remove the cooked sponge from the oven and upturn onto a wire rack using a tea towel. Carefully peel off the parchment paper, then carefully roll the sponge into a sausage shape and leave in a cool place for 5-10 minutes.

• 3 egg yolks • 175g icing sugar • 4 egg whites • 50g cocoa powder • 15g cornflour • 250ml double cream • 250ml red fruit coulis • 2 teaspoon brandy/rum • 150g fresh raspberries CHOCOLATE BUTTER CREAM • 100g dark chocolate • 100g milk chocolate • 800g icing sugar • 200g salted butter (soften) • 8 tbsp cocoa powder • 4 tbsp milk

For the filling

Whip the double cream with the remaining icing sugar until it forms ribbons. Mix together the brandy/rum and the red fruit coulis. Brush the sponge with a quarter of the coulis, keeping the rest to serve separately. Trim the edges of the sponge with a knife, cutting off any slightly overcooked or dry parts. Using a palette knife, 46

spread the whipped cream to within 1.5 cm of the edges of the sponge and scatter over the raspberries. Use a tea towel to help you roll up the sponge like a Swiss roll. Chill in the fridge for 2-3 hours before serving. When ready to serve cut into diagonal slices. Dredge with icing sugar and serve on cold plates. You can also cover with chocolate buttercream and little Christmas decorations for an extra festive feel! For the chocolate butter cream (optional)

Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn’t touching the water). Stir until melted. Leave the melted chocolate to cool for 5 mins. Place the butter and icing sugar together in a stand mixer and start on low with a whisk attachment. Whisk until doubled in size and light and fluffy. Sift in the cocoa powder and pour in the melted chocolate, a pinch of sea salt and the milk, then mix again until smooth. Keep at room temperature until ready to use.

Lemon Curd tart with toasted meringue, Tyler Torrance

is the chef proprietor of Boarding House in Halesworth

www.boardinghousehalesworth.com @BHHalesworth

y the time I get to Christmas,

I’ve probably made more traditional Christmas puddings and mince pies than most people will eat in a lifetime… so here is a different idea for you. This lemon fruit curd is a great recipe. It’s very versatile, not to mention one of my favourite desserts to refresh the palate in a season of full of traditional Christmas puddings. Although if you are hankering for a properly made Christmas pudding though, we do of course have them on the menu at The Boarding House Dinning Rooms though out Christmas.

raspberries & raspberry sorbet

Ingredients SERVES 4

For the lemon curd • 270g freshly squeezed lemon juice • 270g sugar • 270g eggs • 270g butter • 4g agar agar For the Swiss meringue • 5 egg whites • Sugar

Method For the lemon curd

Bring the sugar and lemon juice to the boil and add the agar agar, then boil for a further 2 minutes. Add the egg, whisk and bring back to the boil. Take off the heat and whisk in the butter until it is all melted. Blitz for 2 minutes and pass through a chinois (a very ﬁne sieve) in to a container. Once cooled you are ready to quenelle. For the Swiss meringue

Weigh out 5 egg whites into a heatproof bowl. Add double the amount of sugar to egg in weight. Place

the bowl into a bain marie and whisk until the core temperature reaches 55˚C. Remove from the heat and whisk until it has cooled. To serve

Quenelle the lemon curd and then pipe the meringue onto a plate and toast lightly with a blow torch. I decorate with crisp pastry shards (I recommend French sweet pastry) and raspberries and our homemade sorbet (you can always cheat and buy your sorbet from a good local supplier).

The Bird If you are having turkey as the centre piece of your Christmas table then you need to follow a few simple rules before you even think about cooking. Firstly make sure you source the best local produce you can find. This region is renowned for it’s turkeys so make sure you get the best that is available. Second is the size... make sure you get a bird bigger than you think you will need. Everyone will want to pick at the meat and there are those oh so important and creative ways you can whip up some fantastic leftover meals... but remember make sure this monster of a bird will fit in your oven! Last but not least, when it comes to cooking everything will hinge on when the turkey will be ready. Think about what time you want to eat, then see how long it takes to cook your bird and work backwards from there and this will give you a start time (don’t forget to allow a little extra time for prep).

Less is more! It is always a temptation to throw everything at the Christmas dinner, with multiple types of vegetable and accompaniments; from pigs in blankets to pimped up sprouts! Remember not to give yourself too much to do on the day, you might be the chef of the family but you want to spend a little time out of the kitchen enjoying the festivities with everyone else. Make sure the dishes you cook to accompany the fabulous bird have good quality ingredients, are flavoursome and cooked to perfection... so in this case less is most definitely more!

It’s all gravy! If like me you enjoy a drop of the delicious gravy with your turkey make sure you make enough. By the time Aunty Doris and the kids have flooded their plates the guests at the other end of the table might be left with a few Scrooge-tastic drops, so your gravy boats might well be sinking rather than setting sail to flavoursville. If you make too much and have a few gallons left over you can always use it later!

Food&Drink

Tyler’s top festive tips

New Years MENU

CANAPES Seasonal selection of canapé on arrival

STARTERS Celariac velouté with Beauvale blue en crouté Parsnip almond & sultana pastilla, date purée, orange & pomagranite King scallop gratine, vanilla nage, sea greens & caviar (£3 suppplement) Beetroot salmon gravlax, blood orange & baby beetroot Suﬀolk game terrine, prune & armagnac chutney, potted bread

MAINS Black tru�le & cauli�lower risotto, roasted cauli�lower & parsley 10oz Emmerdale Farm sirloin & sauted king prawns, rustic chips, red wine sauce ( £10 supplement ) Grilled monk�ish, roasted jeruselem artichoke & artichoke cream, burnt honey sauce Blythburgh pork belly, pommes puree, giggler cider apple sauce & crackling Suﬀolk guinne fowl, roast potatoes, brussel sprout, chantenay carrot, chestnut & cranberry jus Slow cooked feather blade of beef, roasted parsnip, parmesan & tru�le chips SIDES: roasted carrots & brussel sprouts, rustic chips, winter vegetables, new potatoes £3.5 each

DESSERTS Sticky dark rum pudding, dark rum toﬀee sauce & clotted cream

Great gift idea... You can store my lemon curd in jars for a perfect homemade lemony treat... also why not make a big batch and give it to your guests as a small gift to take home after the celebrations are done. It’s a super simple recipe a great one for other family members to get involved in, maybe get the kids to squeeze the lemons!

Mulled Pear, pistachio panna cotta & red wine sorbet Lemon curd cheesecake, meringue, raspberry & raspberry sorbet Cherry chocolate crémeux, vanilla cream, chocolate sablé biscuit, cherry sorbet Blood orange sorbet with burnt orange & meringue British cheese board: Baron of Bigod, Beauvale blue, Vintage Lincolnshire Poacher with chutney & biscuits

CHAMPAGNES Joseph Perrier Cuvée Royale Brut Half bottle £28 Bottle £55

£55 PER HEAD

BOOKING REQUIRED

BOARDING HOUSE

www.boardinghousehalesworth.com 49

Sherry Triï¬&#x201A;e

Food&Drink

RECIPE

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

Ingredients SERVES 4

INGREDIENTS

• 4 pheasant breasts and 4 pheasant legs

SERVES SIX

• Thyme, duck fat, salt and pepper

• Oil • 3 blackberries each • Thyme, duck fat, salt and pepper • 4 pheasant breasts and 4 pheasant legs s • 3 heritage carrots peeled and cut on • 40g roasted hazelnut • Oil slant into lozenges. blackberries each head chef •of3 the • 6 oz polenta flour( quick cook) RECIPE 200g softened butter • the and cut peeled carrots and sieved wi heritage 3 • pureed IMPERIAL rieson d chef • 12 blackber utive hea exec roasted hazelnuts 40g •HOTEL n parmesa . grated • 2.5 oz of slant into lozenges 1tbsp of water 4 eggs (beaten) • of the • 6 ozELpolenta flour( quick cook) withreduced to 1/2 a pi sieved andbeef Breast of Norfolk •pheasant, leg, white RIAL HOT ries pureed 1.5 pints of water Confit• 12 blackber hea• d chefIMPE stock utive 2 pint •polenta, 200g selfexec raising flour parmesan oz of grated • 2.5 outh 1tbsp of water Great Yarm inblackberries of the METHOD , hazlenuts and a blackberry jus milk of pint a Half • For the jelly • 25g pea shoots • 1.5 pints of water IMPERIAL HOTEL beef stock reduced to 1/2 a pint 2 pint •bite 500g raspberries • er into size pieces. Add 6 or 8 cubes to the butt First take your butter and sugar for the sponge oz 4 • SERVES SIX in Great Yarmouth INGREDIENTS of milk Half a pint bottom ofpea the shoots glass and douse liberally with • 25g and cream•together until it turns white. Add 140g caster sugar • • Thyme, duck fat, salt pepper •one 4 pheasant breasts and 4 pheasant legs METHOD 50ml sherry per and glass. Add the fresh fruit and pan on capab egg at •a 4time ander work into the mix. oz butt Next put a trying 5 leaves gelatine • in a placeall andcover thyme the duck Take • Oil •Be 3 blackberries finally this with yourpheasan cool butt breasts not coldand add 1 tbsp sure that youeach don’t over mix. Then very fat and the place and simmer to a rolling bring n saucepa Juice of a lemon • jelly and refrigerate. sieve in the flour and fold until you • 3 heritage METHOD carrots peeled and cut on the •carefully 40g roasted hazelnuts theifpheasan place and heat taking 4t breast on the lowest into it,cook a trying pan on capable t legsplace putUntil Next pheasan a inslant thyme and fat this the duck Takebatter. For thetake sugared almonds oilfryadd the nuts and have a sponge Bake at 150˚cand until into lozenges. brown golden until 100g fresh fruit of • 3 up side heatboth about oil, of will tbsp 1 this and through, • 6 oz polenta flour( quick cook) breasts cooked t and pheasan tender and place the simmer rollingto bring to aLeave chef head cut executiv 185.c to and place in the oven until golden brown. When heated cooked andsaucepa evenly ncoloured. cool oven a in your e choice into place for down gas side stove skin the on • 12 blackberries pureed and sieved with breast t been have Once and place the pheasan hours.on heat Until lowest the they •on 2.5 oz of grated parmesan t legs into it,cook pheasan thesize pieces of pheasa in the pinkthe this has been achieved add thefor sugar andofmix. bite a dash a rack. carrots some 1tbsp of water and add lkfry sides, water,mi both the take brown hours golden half a until and 2 3 about take will this cooked through, andjelly. IMPERIAL HOTEL minutes linger for well done juic • 1.5Now pintsstart oftender water toto heated The should the almonds. on the Firstsalt take a saucepan n, bring saucepa asugar in place and a oven instick pepper and place the custard for • 2gas pint beef stock reduced to 1/2 a pintto 185.c for 2-3 minutes the stove on been hours. Once they have h Yarmout in Great For warm. somewhe boil the to t breast and 2 bring Once the jelly has set, place the milkreand flour pheasan and half fi ll with water, bring to the boil and the polenta in the pink of add and lk and some boilwater,mi for a dash thethe • Half a pint2 of milk 2 pints full fat milk • a half hours take and • 25g pea shootsas if it gets too finish. Leave to rest juicy betocareful done and wellpod forthe vanilla seeds scraped from into a time the turn down to a simmer. Place a bowl over the linger all minutes whisking bring n, saucepa a in place and • 4 oz buttersalt and pepper 4oz Birds custard powder • FINISH the cooked TO has this once pan, the of warm. out re spit will it somewhe suacepan and bring to the boil. 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Place into that later cooked, heat side to onepoint, to any For the sugared almonds Place for 2 minutes at boiling add theup parmesan Place the leg into the oven to heat through and the !! enjoy and and shoots almonds. Enjoy. the raspberry juice and stir, making sure that it water salted boiling in carrots the cheese and butter and whisk this in until it has been Blanch skin to crisp. Reheat the polenta so it is boiling hot 2oz flaked almonds • 6 minutes. around has all melted and once reserve untilsomewhere. needed. incorporated. Reserve thiscooked, warm and place a quenelle on to the plate at the top, refresh 2oz sugar • TakeNext the beef out that has been (a reduced and heat the sauce back up to boiling point and add WINE take stock your single trifl e glass tumbler place a great) clean saucepan, addcooled the blackberry blackberries and hazelnuts. Cut the breast into Afric South ards Viney of Drop of vegetable oil • okslo wouldinbe and cut your sponge Rheb 2015 Pinot agethe For the sponge 200g caster sugar •

Peter Clarke

Peter Clarke Peter Clarke

Peter Clarke

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Nick Mobbs Nick Mobbs

Nick Mobbs

2017 Sticky Mickey bs Nick LateMob Harvest Sauvignon Blanc Eradus Wines Marlborough New Zealand

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Food&Drink

Christmas cocktails With the party season well underway, make sure you wow your guests by shaking up a surprise cocktail for a night to remember.

Mince pie martini

Sherry negroni

Snowball

Mull the merrier

Food&Drink

Christmas cocktails

Sherry negroni

Mince pie martini

The thought of a glass of sherry not rock’n’roll enough for you? Then why not try this pimped up negroni instead. Add sherry instead of the traditional gin to introduce a softer side to this classic cocktail.

This festive cocktail packs all the classic flavours of mince pies into an amazing drink. A great talking point to start any Christmas party.

Ingredients

• 100g golden caster sugar

• 25ml sherry

• 50g mincemeat

• 25ml Campari

• 4 tbsp caster sugar

• 25ml sweet vermouth

• 4 tsp mixed spice

• Orange to garnish

• 4 tsp mincemeat

Ingredients

• 20ml dark rum

Method

Try it with...

MANZANILLA SOLEAR SHERRY ANTONIO BARBADILLO ABV 15% | 75cl | £10.99 A pale straw colour, this aromatic and mellow sherry is bone dry on the palate but with a smooth and balanced finish. www.adnams.co.uk

For the mincemeat syrup, put 100ml water, the golden caster sugar and mincemeat in a pan and bring to the boil. Cool and strain though muslin. Separately, mix the caster sugar and mixed spice, dampen the rims of a martini glass and dip in the sugar

Mull the merrier Fancy adding a little extra pizazz to your mulled wine... then try this festive offering with a twist.

Snowball Ingredients

• 1 star anise

• 100ml golden caster sugar

• 1 cinnamon stick

• Sliced ginger

• 4 cloves

• 100ml Advocaat

Method

Try it with...

Add the sugar to a pan with 1 star anise, 4 cloves, 1 cinnamon stick, and 150ml water. Bring slowly to the boil (remember to keep stirring to help dissolve the sugar). Simmer for 3

First you will need to make a ginger syrup by combining 100ml water with the golden caster sugar and a handful of sliced ginger to a pan and bring to the boil. Cool the mixture and pass through a sieve. Fill a highball glass with ice and pour the Advocaat and ginger syrup into a cocktail shaker. Shake well, pour into the glasses, top with Proseco and serve.

| £9.99 | www.adnams.co.uk

• Orange zest and a star anise to garnish

Method

ADNAMS PROSECCO DOC, ITALY

• 750ml red wine

• Proseco

| 75cl

• 150ml Cointreau

• 100ml ginger syrup ABV 11%

• 2 clementines

minuets, then pour into a large mixing jug and leave to cool. Thinly slice the lemon and clementines and add to the jug along with the Cointreau and red wine. Stir well, cover and chill for at least three hours. Make in advance and chill overnight if possible. Serve over ice with orange and star anise to garnish. You can always serve the festive treat warm if you prefer in heat proof cups or glasses with a handle.

Made from the Glera grape it has the aromas of ripe apples and fresh, bright flavours of pears and white peaches and a vivifying sparkle

• 100g light muscovado sugar

• 1 lemon

and spice mixture. Muddle some mincemeat in a cocktail shaker, then add the gin, sweet red vermouth, dark rum, 80ml mincemeat syrup and ice. Shake well and strain into your prepared glass.

Get any party started with this old classic. The warmth of the ginger will invigorate your guests on arrival.

Ingredients

• 150ml water

Essential kit...

Fill your cocktail shaker with ice and pour in the sherry, Campari and vermouth, and stir. Add fresh ice to a glass and then strain in the sherry mix. Garnish with orange.

BAR CRAFT COPPER FINISH COCKTAIL SHAKER

• 100ml sweet red vermouth

Method

£20 | www.jarrold.co.uk

• 100ml gin

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Photography by PETER GRIFFIN

LOTHING SHOPS come

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Every year Christmas takes

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Sara & Simon

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There are many Christmas traditions that are embraced at this time of year, but there is one that practically every family has – decorating the tree. Whether you opt for buying one bauble to add to your collection, or you look to create a different festive look every year, decorations have come a long way from tinsel and twinkling lights. For Christmas 2019 there are four main

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those who loved this summer’s trend for plants and animals as parrots, tigers, zebras and leopards are all part of this theme. For a more minimalist look, White Christmas keeps your decoration style to a simple colour palette of white and silver. Or for a twist on this theme, Fairy Garden with its blush pink, whimsical florals and elegant fairies will add a magical twist to your home.

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PROMOTION

ROYAL NORWICH This month our resident interior design expert Julie Handforth – Doidge tells us how she teamed up with top London Interior designer Kim Partridge to transform Royal Norwich Golf Club’s new clubhouse

HE ROYAL NORWICH

moved to its new home at Weston Park following a £15 million investment in September. The golf club had been at its former base in Hellsedon for 126 years but the new move to what is a truly stunning championship golf course has seen membership almost triple. The new course was officially opened by golfing legend Ian Poulter. The new course was re-formed with 250,000 tonnes of earth and a reservoir had to be built capable of holding 10m gallons of water. The team at JHD Interiors were immensely proud to be involved with the interior design of “The Stables” a fabulous new clubhouse which saw us work alongside top London interior designer Kim Partridge to create a high-end hospitality area with a personal touch. This was a special project for us when we were approached, having refurbished part of the old Royal Norwich club at Hellesdon some years ago.

The new clubhouse has kept a lot of its heritage at the Weston Longville course, with the old buildings and stable block embracing a new contemporary section making this one of the best clubhouses of any golf course within the region and indeed the UK. Within this complex they boast a micro-brewery and fine dining experience along with the sumptuous interiors. JHD Interiors have been involved with the makeup of all the drapery and window treatments for the clubhouse. Fabrics chosen were given the upmost consideration by Kim Partridge in complementing the building, architecture and rooms. The fabrics landed on our tables within our workshops at Rackheath and so the transformation began with quality fringed curtains and roman blinds. Full length drapes adorn the bay windows of the members’ lounge and private dining room along with further

drapes and blinds throughout. Roman blinds were designed for the reception and great hall encompassing horseshoe belt and buckles in keeping with the equestrian side of the former stables block. Further blinds compliment the boardroom where various meetings can be held. Cushions galore adorn various pieces of soft furnishings which we have provided for your relaxation. The Stables is truly a magnificent clubhouse that supports a top quality European designed genderless golf course which weaves its way through woodland. It was a pleasure to have been involved with this project, more so as golf runs through the veins of several members of the JHD family and we have had the pleasure in playing a round and can honestly say this is a must visit to all other golfers out there. We would like to wish all readers, our customers, friends and suppliers a very Merry Christmas and we look forward to welcoming everyone to our showroom in the New Year.

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

House&Home

Bawdeswell at Christmas You’ll find everything for the perfect festive season under one roof at Bawdeswell Garden Centre AS YOU CAN IMAGINE,

Christmas is always a big deal at Bawdeswell Garden Centre, with the planning and buying commencing in January and the physical transformation from a garden centre to a Christmas wonderland starting in late September. All the hard work is worthwhile as Bawdeswell has a reputation for having one of the best selections of Christmas decorations and festive gifts in Norfolk. Although there is no Santa’s Grotto, their ‘Selfie Santa’ proved popular last year so is back for 2019 and will be in the store on the 7th and 8th, 14th and 15th and from 20th through to Christmas Eve. New for this year is Santa’s Shed – the place where Santa parks his sleigh! This is no ordinary shed of course, and customers are welcome to wander in and take a selfie on his sleigh (no booking required). This is free and will be open from the start of December although Santa will only be in there tinkering with his trusty sleigh on the dates mentioned above. The ever-popular live reindeer will also be making an appearance on 8th and 15th of December and will be there from approximately 11am to around 3pm. The Christmas department itself is a twinkling delight of indoor and outdoor lights, baubles, tinsel, glitter and Christmas scenes, with a huge variety of items to suit all tastes and colour schemes – whether you like understated or full-on bling there is something for everyone here. There is also a great selection of artificial trees for those who tire of hoovering up pine needles everyday! The renowned Reeve’s Larder Food Hall is always well stocked with artisanal food and drink products, fresh meats, bakery items and just about anything else you could possibly need, including a large range of Cook frozen meals. But at Christmas it takes on a life of its own. With its twinkling shop front, the larder stocks a wonderful array of gift items including colourful tins of biscuits, artisan gins, panettones, chocolates, beer gift sets – just to name a few. There really is everything you could possibly think of if you are looking for a foodie gift! Resident foodie specialist Mel

is also Queen of the Christmas Hamper – fill a basket and she will magic this into a beautiful gift or, alternatively, tell her what you wish to spend and give her a theme and she will produce something bespoke to you. All this while you wait! Of course, it’s not all about food – the first thing you see when visiting the garden centre is a wall of jigsaw puzzles, followed

The Christmas department itself is a twinkling delight of indoor and outdoor lights, baubles, tinsel, glitter and Christmas scenes, with a huge variety of items” by a huge selection of books to suit every interest, together with rows of gift cards and wrapping paper. Bawdeswell’s gift department is the perfect place to get some present inspiration, filled with some great products including jewellery, clothing,

kitchenware, beauty products, games and quirky gifts ideal for that ‘difficult to buy for’ person. Moving through the store you’ll come across The Toy Shop – a separate area containing a wonderful selection of toys, games, puppets and stocking fillers for kids of all ages. Bawdeswell is, of course, a garden centre, so there is a brilliant array of Christmas house plants including ponsettias and cyclamen together with orchids, cacti and succulents. And, of course, if you’re looking for freshly cut Christmas trees – whether it is Nordmann Fir or Norway Spruce, cut or potted – there is something here that will suit any home. There is also the normal selection of gardening equipment and tools which any self-respecting gardener would be delighted to receive on Christmas morning, together with fire-pits, chimeneas and oak and cane furniture. And don’t forget the pets and wild animals at Christmas – from dog baskets to hedgehog houses, bird tables to bug houses. And finally, when you’ve done your shopping (or before you begin), there’s always the extremely popular Reeve’s Parlour Restaurant, serving freshly cooked main meals daily from noon to 2.30pm, with breakfasts available from 9am to 11.30am. There are also still some slots available for the special 2 or 3-course Christmas Menu, served right up to 23rd December (excluding weekends) - these must be booked in advance, so just call the restaurant for further details. And as a special gift, why not give an Afternoon Tea for Two voucher? Bawdeswell really is so much more than a garden centre and, with a great restaurant and free parking, and the independently run Bluebell Square hosting a number of interesting small stores, it is perfect for your one-stop Christmas shop. Christmas sorted!

BAWDESWELL GARDEN CENTRE Norwich Road, Bawdeswell, Norfolk. Tel: 01362 688387 www.bawdeswellgardencentre.com 75

The

cost of

Christmas Christmas comes at a high cost, both for us and the planet we live on... here are some tips to shrink your Christmas carbon footprint. by Rachel Gilbert

House&Home

HRISTMAS comes at a high cost, both for us and the planet we live on. Consumerism reaches its peak as excessive gifts, food consumption, travel and single-use plastic take over our lives. More than 66 million bin-bags end up in landfills solely to make room for more unwanted gifts, according to a 2016 survey by Ziffit. As it becomes more necessary to get eco-friendly, here are some tips to shrink your Christmas carbon footprint.

Travel If you are visiting family this December, consider using public transport instead of driving. Alternatively, coordinate travel plans with other family members headed in the same direction as you. If you are travelling further aﬁeld, investigate ferries or trains instead of air travel. A single flight from London to New York creates more C02 than the average person does in 53 different countries. This is a great way to see the country and save it at the same time.

Gifts As much as I enjoy being free-spirited and spontaneous, the best thing to do for reducing waste when giving gifts is to pre-plan. My family committed to a more sustainable Christmas in October so we have had plenty of time to plan and

organise how we can reduce our nonrecyclable output. In the past, we have opted for secret Santa as a money saver, but this fun game can also help reduce waste. Rather than buying a present for every member of your extended family, you are able to put real time and thought into each gift. I will never forget the endearingly awful brown scarf I unwrapped from my Dad a few years ago. Something else to consider is the gift itself. One in ten unwanted presents ends up in a landﬁll. Rather than buying another flashy gift set with excessive packaging, think about up-cycling something you no longer need or use. You can even get those creative juices flowing by making someone that perfect item, making the gift all the more personal. If you are like me and can’t craft or

Try gifting an experience. A meal out, a bungee jump - a real experience that creates a memory.” create to save your life, investigate local artists in the area. Perhaps commission an original piece of art. One of my colleagues is a fantastic artist and is creating several of my presents this year. I was so excited to support her artwork and I can’t wait to see my nearest and dearest receive something special. Another option is a visit to a charity shop. It is a great challenge to find something to fit each person you are buying for, but can end up with some great finds. Even better, you are supporting a charity as you shop. Elizabeth Marriott, manager of The Green Parrot, a zero-waste shop in Swaffham suggested experiences as a gift. A meal out, a bungee jump — anything that creates a memory. If you want something more concrete, try to buy something with a sustainable element, Marriott said. The Green Parrot is avoiding anything wrapped in plastic, and stocking waste-free products like steel lunch boxes and reusable straws. “We are passionate about making change on any scale,” Marriott said.

House&Home

Wrapping

why not try... HOMEMADE PRESENTS are fun to make, personal and sustainable. Here are the top 5 homemade gifts I have given or received in recent years. • Granny’s “Bakehouse Limoncello” • A painted canvas • Personalized running headbands • Cousin Poppy’s Christmas pudding vodka • Homemade peanut butter cups WHO REALLY ENJOYS writing

Christmas cards to everyone, their cousin and their dog? Social media allows us to send a Yuletide greeting to most people with just a few clicks. Shun the cards this year, especially if you will see the same people in the festive month to come.

ACCORDING TO a 2015 study by

Unilever, 42 million Christmas dinners are wasted each year. This equates to: 263,000 turkeys; 7.5 million mince pies; 740,000 slices of Christmas pudding; 17.2 million Brussels sprouts; 11.9 million carrots and 11.3 million roast potatoes.

CHRISTMAS IS THE TIME

for board games and family time. Once the Queen’s speech is over, save some electricity by switching off the goggle box and engaging in a good, old-fashioned argument over Monopoly.

Now you have the perfect gifts, it’s time to wrap them up. But this doesn’t have to mean mountains of glossy paper and glitter — and let’s be real, that stuff is a nightmare to hoover up anyway. This year, swap non-recyclable wrapping paper for brown paper and stamp or draw on decorations to your heart’s delight. For the ﬁnishing touches, I have managed to ﬁnd some lovely red and green twine from my local garden shop to use in lieu of unrecyclable plastic ribbon.

The Dinner Table We all gain a little fluff during the Christmas season, even if you opt for a holiday Parkrun. But when you sit down for your meal this year, think a little harder about the food you’ll be putting on the table and the journey it took to get there. If you have local farmers in range, buy organic food grown nearby. This helps reduce the miles your food travels, and supports your local farmers. “When you buy local, you are supporting someone’s entire life,” Marriott said. “Shopping local is so important.” If you’re heading to the store, buy loose vegetables and opt out of bags and plastic wrapping. A lot of this can also be returned to supermarkets if you study the label of each item. We won’t tell you not to enjoy your turkey on the big day, but consider eating a more plant-based diet in the lead up to, and the period after Christmas. Veganism is the single greatest way for individual people to reduce their carbon footprints and emissions, according to a study conducted by the University of Oxford. When you ﬁnally lay your knife and fork down, there are always some leftovers. Upwards of 42 million Christmas dinners were wasted in 2015 according to a study by Unilever. Reducing this number starts even before the turkey goes in the oven with some portion planning to avoid cooking too much. If you have any leftovers, consider donating them to a foodbank or donating them to someone else’s dinner table. I recently discovered the app Olio which

facilitates food sharing by connecting neighbours and businesses to give away any food surplus. This allows you to donate or pickup leftovers, ensuring less and less food goes to waste.

Decorations Festive baubles and wreaths are some of the most likely culprits when it comes to filling up landfills. Rather than buying a whole new set of decorations every year, purchase higher-quality decorations that can be used every year, or even try repurposing those that seem past their prime. My brother and I would fight endlessly over who got to put our longsuffering angel on top of our tree, and my parents continue what is now tradition since we have left home. Keeping the same theme for years to come helps create the memories we associate most with the festive period. The tree we hang our ornaments on must also be considered this sustainable Christmas. Approximately 6 million Christmas trees are thrown out every year in Britain, according to PHS Wastekit, and 14 percent of people said their artificial tree would be headed for the bin. Hang your decorations around your house instead, or if you use a fake tree, take care of it and store it for next year. It can be overwhelming to juggle the opinions and suggestions needed to have a sustainable Christmas and life. But the most important thing to remember is that every little bit helps, and even just trying something new can spark a positive change. Don’t beat yourself up if your vegan Christmas roast literally backfires — you’ll have a great story to tell for years to come.

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Life Living Norwich Cosmetic Clinic

SPECIALISTS IN non-surgical and surgical cosmetic procedures, offering the latest techniques in facial and body rejuvenation. Established over 10 years ago, the purpose-built, state-of-the-art clinic in the heart of Norwich is owned and run by pioneering cosmetic surgeon, Mr Bijan Beigi, and operates to CQC (Care Quality Commission) guidelines. The highly experienced surgeons offer a full range of advanced treatments, including eyelid surgery, cosmetic ďŹ llers and anti-wrinkle injections for facial lines, as well as the latest in facial cosmetic procedures including the non-surgical eight point face lift. In addition, the team of qualiďŹ ed skincare practitioners offer an extensive range of treatments, including laser therapy for skin rejuvenation and body maintenance, peels and facials, cellulite and skin tightening with the highly effective LipoFirm Pro, and microdermabrasion featuring the latest Crystal Clear technology. Norwich Cosmetic Clinic prides itself on delivering natural and tangible results, which focus on the protection, maintenance or restoration of the health of their clients. www.norwichcosmeticclinic.com

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Life&Living

AngelWangford Inn The

Fancy taking in the wide-open spaces of the Suffolk coastal area? Then take a look at what the newly refurbished Angel Inn, at Wangford, can offer, says David Wakefield. SUFFOLK, and its coastal areas in particular, has become a magnet for tourists seeking a peaceful break, but with plenty to see and do. This area is visited by about four million people each year, generating an estimated £200million for the local economy and underpinning more than 3,000 jobs. It covers a swathe of east Suffolk from Kessingland, near Lowestoft, to the Shotley Peninsula. The growing local firm of Moss & Co obviously sees Suffolk’s tourism potential in this way, and has already gathered together a portfolio of Suffolk pubs and inns: The Village Maid, at Lound, The Commodore and The Waveney, both at Oulton Broad, the Bell Inn at Carlton Colville and the Jolly Sailors, in Pakefield The latest acquisition is the Angel Inn, at Wangford, just off the busy A12, which is handily placed to “do” the coastal attractions – Southwold being only a short drive along the B1126. The Angel, a Grade II listed building, has been refurbished in a £250,000 programme which has brought its seven rooms up to luxury boutique standard. Not that its community role has changed – David Moss, owner, said that the “locals” have loved what has happened to their local drinking spot! “We have had the Angel since May and re-opened in June” said David. The bar and restaurant re-opened first, but work continued on the bedrooms. “It’s been quite a turnaround, considering how much needed to be done,” he added. The bedrooms have all been brought up to luxury standard. One has a Jacuzzi whirlpool tub; another two have innovative Jacuzzi showers. Dog lovers are well catered for, as the Angel in general is dog-friendly, and there is the added bonus of a dog-friendly room. But, despite all this modernity, the traditional charm of the building, with open fireplaces and wood panelling, has been retained. “We like to think that it still has its homely charm” said David, adding that “the Angel is a pub that caters for

everyone, from those wanting a quiet pint and with five local real ales on there are plenty to choose from, or enjoying the Angel’s extensive menu for lunch or dinner.” Food is obviously of vital importance, not only for residents, but for those who use the Angel as an eating out venue. The Angel offers a varied menu with innovative dishes using local produce

using local produce. Needless to say, with fresh fish being landed regularly along the coast, fish features strongly – but there is plenty of choice for those who enjoy their meat, and steak lovers are well catered for – as are those who prefer the vegetarian or vegan options. For anyone seeking a perfect venue for a country-style break, with quiet, homely charm, comfortable bedrooms and a great menu, then the Angel at Wangford could well fit the bill. It’s very handily placed to take in all the Suffolk coastal attractions. Southwold, and its neighbour across the River Blyth, Walberswick, exude charm with their friendly shops and cafes. Travel on down the coast, and there is Aldeburgh, famously linked for all time with the composer Benjamin Britten, whose legacy is the annual festival at nearby Snape Maltings. Minsmere, the RSPB reserve, home in the past to the BBC Television Springwatch series, is an ever-popular venue not only for nature lovers but those who love its wide open natural spaces and its tranquillity. Then there is Orford, Woodbridge… the list goes on. Move inland, and visit the county town, Ipswich; take in Bury St Edmunds, with its glorious cathedral, and Framlingham, previously famous for its castle, and in more recent times as the home of singing sensation Ed Sheeran. The Angel could be just the base you’re looking for to visit these attractions. Give them a call on 01502 578494; or visit the Angel’s page on Facebook.

THE ANGEL INN 39 High St, Wangford, Suﬀolk NR34 8RL www.moss-co.com

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Staycation

Breaks BEAVER HOUSE Reepham, Norfolk

A unique 19th Century house located in the heart of an elegant Georgian market town with good pubs, independent shops and so much more. £831 - £1462 per week There is much more here than at ﬁrst appears; Beaver House will unlock some secrets and give you some surprises. Grade II listed and located in a conservation area of the town, the house was originally owned by the Beaver family and has seen life as a bank, drapers, tea merchants and grocers at various points in its history. Now with a new lease of life, this beautifully presented house has been turned into a unique and luxe holiday home by its current owners. There is oodles of space to enjoy behind the double fronted facade; discover the secret snug, the bar area and games room and the beautiful, private courtyard garden with its tropical

Life&Living planting and barbeque. Each of the bedrooms has a unique design and are a feature of the house. The kitchen has a huge woodburner to keep winter visitors warm and the inner courtyard outside the kitchen door is a suntrap for a morning cuppa on warmer days. Creature comforts are easily catered for and the house is perfect for family holidays, birthday celebrations, anniversary weekends and is an extra-special getaway at any time of the year. Located in the attractive market town of Reepham, with independent local shops, pubs and cafes, the area is a great launching pad for accessing The Broads National Park, the beautiful north Norfolk coast and for culture vultures a day out in Norwich is just half an hourâ&#x20AC;&#x2122;s drive away. The town is unique in once having had three churches in one churchyard, two of which still remain and the third having been excavated and discovered recently. It is an ideal area for walking and cycling with the Marriotts Way on the outskirts of the town. www.norfolkcottages.co.uk

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LUXURY NORFOLK HOLIDAY COTTAGES

Luxury self-catering accommodation in eight converted barns We are situated on a working dairy and arable farm in the beautiful, peaceful rural Waveney Valley adjoining the southern tip of the Norfolk Broads, yet close to the wonderful historic city of Norwich. Many fantastic sandy beaches and attractions can be found a short distance from Wheatacre Hall Barns making this a great place to base your visit in your discovery of Norfolk and Suffolk.

T: 01502 677208 M: 07860 161895 info@wheatacrehallbarns.co.uk www.wheatacrehallbarns.co.uk tel: 01379 676 492 email: info@theoldbakery.net web: www.theoldbakery.net

Relax in this delightful bed and breakfast in the picturesque village of Pulham Market, south Norfolk. Here you will find a warm welcome waiting with tea, coffee and home baked shortbread on arrival served in our 400-year-old beamed lounge. We have 5 spacious and well-appointed en-suite bedrooms, including a ground floor twin room. A home away from home, only better. Nothing is too “much trouble for the hosts. ” Brian & Mandy, Australia care and attention to detail, a book-lovers “Outstanding delight and lively conversation! ” Sarah, Dorset Church Walk, Pulham Market, IP21 4SL

Telephone: 01953 483 318 Email: info@collegefarmnorfolk.co.uk www.collegefarmnorfolk.co.uk Thompson, Thetford, Norfolk IP24 1QG

College Farm is a medieval family-run B&B. We have 3 double bedrooms, all with private or ensuite bathrooms. We are ideally situated as a base for touring Norfolk and a convenient stop over for those walking or riding Peddars Way or the Pingo Trail. A delicious homemade, locally sourced breakfast is served in the Jacobean panelled dining room. Supper is available by request.

Chapel Cottage Warham, Wells-next-the-Sea

Chapel Cottage Norfolk is a charming 3 bedroom period cottage nestled in the delightful village of Warham, less than 3 miles from the harbour town of Wells-next-the-Sea. This family friendly cottage sleeps six in comfort, with a large enclosed garden and off-road parking. Minutes from Walsingham and Thursford, it makes a great base to make the most of North Norfolk’s many attractions, the coastal path and breathtaking beaches.

www.chapelcottagenorfolk.co.uk enquiries@chapelcottagenorfolk.co.uk

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THE HONINGHAM BUCK An excellently located 17th century Coaching Inn beautifully restored from which to access the great county of Norfolk, whether staying for business or pleasure. The accommodation provides eight lovely bedrooms situated in the converted stables. All are equipped with super king size beds, Egyptian cotton sheets, air conditioning and tea and coffee making facilities and of course free wi-fi. Three have their own patios overlooking the garden, and there is also a family room which can accommodate up to five. Easily approachable from the pub with a pathway to all rooms giving ideal access for disabled guests. The pub is at the heart of a good stay and a partnership with fantastic local brewery Lacons means the ales are exceptional! A delicious freshly cooked breakfast is delivered by the executive chef Terry Balme and Head chef David Lovett (EDP Chef of the year finalist). So, whether dining in the pub or restaurant you can expect food of the highest quality. Whether it be a simple homemade beef burger or a delicious dish from their seasonal specials menu which are changed weekly. All prepared with the best produce the Norfolk larder has to offer. Cap this with the best in old fashioned hospitality, delivering the best in friendly professional service a stay at The Honingham Buck allows you to switch off and forget the outside world for just a few minutes. Not easy in this day and age.

SUGARBEAT EATING HOUSE

Conveniently located just off the southern bypass roundabout on the A140 Sugarbeat has been fully restored offering a crisp modern take on an old coaching inn. With easy access to all of Norwich’s attractions and with the rest of Norfolk easily reached via the southern bypass or northern distributer road, Sugarbeat attracts both leisure and business guests. They have four recently converted bedrooms, all have en-suite showers, Egyptian cotton sheets, tea and coffee facilities and of course free wi-ﬁ. The accommodation offers great value and easy access to Norwich and the surrounding areas. An extensive freshly cooked breakfast is offered, including eggs benedict and other options as well as our renowned full English. Sugarbeat offers an all-day eating experience, with breakfast served from 7.00am until 11.30am and then an all-day menu served from lunch through to dinner ﬁnishing at 9.00pm. The Kitchen team is led by Richard Framingham and his wonderful sous chef Chloe George. A range of classic dishes from tempura king prawns, chilli chicken to homemade burgers are complimented with seasonal specials such as Brancaster mussels or a local feather blade of beef or even their hugely popular Sunday lunch. Since the day they opened GM and owner Stevie King has delivered friendly, relaxed service to all their many guests. With seating for 100 and a private function room for 30, he and their colourful manager Dotty and the team pride themselves of delivering an outstanding experience whether to an intimate table of two or to a larger exacting corporate function for 30. A large garden and spacious dinning terrace ensure Sugarbeat Eating House attracts customers from all walks of life from miles around and even hosts the odd wedding reception as well.

29 The Street, Honingham, Norwich, Norfolk NR9 5BL www.thehoninghambuck.co.uk

Norwich Road, Swainsthorpe, Norwich, Norfolk NR14 8PU www.sugarbeateatinghouse.co.uk 89

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GWC Equestrian Centre

laces&Faces

caught up with Peter Barfield, the general manager at GWC Equestrian Centre on the Norfolk, Suffolk border in Wingfield. Although having a background in art, design, acting and filmmaking, these days he can usually be found manning the helm at ‘The Good The Bad and The Hungry’, supported by his mother Dianne, grandfather Peter West and sisters Nicki and Jennie. They started the equestrian centre in 2008 and have gone from strength to strength, adding the café restaurant and feed shop in 2016. Can you give us a brief description of yourself - what would your friends say about you? I was born and raised in Suffolk. I’m from a farming background, I tend to lean more towards the creative but you can still see me driving a tractor, even if it is in a shirt and tie. I am many things to many people but I would hope my friends would say I was thoughtful and funny; they are probably more likely to say I’m very busy. You lead an amazingly varied life, acting, �ilmmaking, horses, The Good The Bad and The Hungry - please can you tell us what you are proudest of so far... I would probably have to say The Good The Bad And The Hungry, although the businesses within The Equestrian Centre are all very much a family effort, having designed, built and developed the café, seeing people enjoying it does give me a sense of pride. With performances and films you don’t really have something tangible, you cannot really be sure you are doing a good job. I am incredibly selfdeprecating but to have someone say “this place is amazing” without knowing it is my baby is very rewarding. We are talking to you in your equestrian centre this morning, what have you been up to so far today... We are in the run up to Christmas so lots of groups are finalising functions this morning. We are changing over to the winter menu this week so I have been working together with the catering manager and chefs on that. Can you tell us a bit more about the GWC Equestrian Centre? Together with my sister Nicki, mother Dianne and grandfather Peter we started the Equestrian Centre back in 2008. The beginning of the recession may not have

been the best time to start but it has kept us adapting. We started with livery and soon started hosting horse shows, clinics and dressage competitions. In 2017 we took on POTTERS an animal feed and supplies company and The One Stop Poultry Shop (formerly Potters of Weybread) from Norman Potter when he retired after nearly sixty years. We now have the café which is open seven days a week. We have started hosting other local events such as car meets, tractor runs, dog shows, open gardens to name a few and we hire out the venue for shows, events and parties. You have become a successful and well-known local livery and event centre, what has set you apart? We like to keep the venue well maintained, people always comment on the flowers and how neat and tidy it is. Customer experience is very important to us. I think coming at the job from the point of view of someone with experience in hospitality makes a difference, someone coming to a horse event should not be treated differently from someone attending any other type of leisure facility. Please tell us what inspired The Good The Bad and The Hungry? It really came about as a necessity for our events so we could provide competitors somewhere to eat and warm up. I am quite keen on design, it could have quite easily been a plasterboard box but I wanted to make somewhere ﬁtting for the location that was fun and welcoming, a little bit of set design and dressing might have snuck in there. We originally opened for weekends, events and courses but customers kept saying it was far too good to just be open for events so we decided to open seven days a week and haven’t looked back. Do you have plans for further expansion of the equestrian centre? We do have plans to expand the café very soon, with the growth of the business we have outgrown our current kitchen and we could do with a little more seating space, especially for the weekends. We are hoping to have the drinks licence for the relaunch in the spring. We will be extending the shop to provide more retail space. We may possibly venture into different types of events; the venue is very adaptable. Saying this out loud it does sound a little daunting but exciting at the same time.

Christmas is now nearly upon us, please talk us through Christmas at the centre and in your houses – do you have any special traditions? I like to go all out with the decorations, a few bits are creeping in but I really should get cracking. We have The Elf on The Shelf joining us this year on the 22nd & 23rd so people can expect a Santa’s workshop/ winter wonderland for that and our group functions. We have a Christmas Dressage competition on the 18th, you may spot a few ponies dressed as presents ridden by Christmas puddings. Christmas Day and Boxing Day are the only days we close to the public, the horses still need looking after but we like to make the most of time with the whole family. A little tradition that has stuck is, on New Year’s Eve we all go to a supermarket; we stealthily sneak around so not to give the game away while buying a small funny or practical present for each person to open over dinner. The lack of expectation makes it fun while we rate each other’s £5 present buying prowess. What do you most enjoy about working with people and businesses in our region? The one common thing about the café, feed shop or the yard and events is getting to meet such a wide range of people with all sorts of passions be it horses, cycling, vintage cars, bikes, animals or the countryside. I love connecting with people over what brings them joy. We have some great regulars that have been really supportive and I feel blessed. As for other family businesses and producers in this area we really are spoiled for choice. To have the option of having our coffee roasted right here in Suffolk by Freshpac of Halesworth is incredible. Pepperell’s are a lovely family butcher in Harleston that provide us with award winning produce. I think it is amazing that we can provide Stokes of Rendlesham Hall’s whole range of sauces and preserves made right here. We have hot chocolate made my Marimba in Sudbury, I could go on but will spare you. What do you like to do when you’re not working? While I do not have much time for auditions and trekking back and forth to London I like to keep my hand in with local theatre and running the East Anglian Film Network, I still take the time to host a monthly ﬁlm networking event. I also enjoy getting away with my partner and doing some hiking when we can, we are working our way through the three peaks at the moment, so possibly Ben Nevis in the spring, God willing the café extension is ﬁnished. Can you sum up your business in �ive words? Diverse, friendly, unique, adaptable, passionate. Can you sum yourself up in �ive words? Versatile, thinker, determined, creative, fair. 91

Life&Living

Five minutes with

Life&Living

Burn ng issue As we’re coming to the end of another year, people may start to think about ‘New Year’s resolutions’ such as giving up smoking. Perhaps if you weren’t ready to give up during the campaign in October, the aptly named ‘Stoptober’, maybe it’ll be easier in January?

t’s a well-known

fact that smoking is bad for you, but why is it so difficult to give up? Helen Harper of Spire Norwich Hospital talks to Dr Ajay Kamath, Consultant Respiratory Physician to find out, and most importantly, what happens to your body once you’ve finally stopped? What’s in a cigarette? “Cigarettes appear to be very simple products – paper tubes filled with tobacco. In fact, cigarettes are highly sophisticated packages, engineered to deliver doses of the addictive drug nicotine”. “A huge number of additives and flavourings are used in cigarettes to make nicotine more palatable. The European Union has a list of over 600 additives that manufacturers may use in the creation of cigarettes. And, when smoked, cigarettes can release over 4,000 chemicals, a number of which are carcinogenic (cancer causing).

“Cigarette companies have spent decades perfecting their product, which is why people ﬁnd it so hard to give them up. Many of the additives sound innocent, but their purpose is to keep people smoking by making the experience as pleasurable as possible”. Why do people like cigarettes? “For some people it’s because they believe that they can’t live without the effects of smoking, such as relieving stress. For others it’s because smoking is associated with fun and social activities. “If you do smoke, it is likely that you have a powerful relationship with your cigarettes. And, just like trying to end any relationship, when you quit the sense of loss can be overpowering. Ask yourself why did you start smoking in the ﬁrst place? What makes you want to smoke? The best remedy is to understand

your relationship with smoking so that you can replace it with something else that will give you the same pleasure and sense of reward. Try joining a club or doing activities that could replace that relationship with cigarettes, and could focus on a healthier lifestyle such as an exercise class.” What happens after you give up? “You often hear people say take a day at a time. In fact, 20 minutes of abstinence is enough to start having a positive effect on your body”. 20 minutes after giving up - Your blood pressure and your pulse rate return to normal. Raised blood pressure and high pulse rate both put strain on your heart, increasing your risk of a heart attack. The minute you stop, your risk is reduced. 8 hours after giving up - The carbon monoxide levels in your blood are halved. Carbon monoxide from smoking can produce distortions of time perception, psychomotor and visual impairment and have a negative effect on cognitive skills. Reducing the level of carbon monoxide in your blood will reduce these problems. Carbon monoxide reduces the uptake of oxygen from the lungs. Oxygen is vital for the functioning of all energy systems in the body; so as soon as you cut carbon monoxide levels, you will experience enhanced energy levels. 24 hours after giving up – Carbon monoxide is eliminated from the body. Look forward to better sports performance, with stronger endurance, lower levels of fatigue, improved recovery after exercise and a lower heart rate for each level of exercise. 48 hours after giving up – Nicotine is eliminated from the body. As well as being highly addictive, nicotine has a number of unpleasant side-effects

on the body. It can act as an emetic (cause vomiting) and it can produce stomach upsets. It raises blood pressure, and increases the likelihood of hypothermia and seizures. 2 to 21 weeks after giving up – Circulation improves. Bad circulation causes numerous problems, ranging from persistently cold feet, slow skin healing, Raynaud’s disease and peripheral vascular disease, which can even lead to limb amputation. After one year – Your risk of a heart attack falls to about half that of a smoker. Each year, tobacco smoking accounts for around 26,000 deaths from coronary heart disease in the UK. Giving up will quickly start to reduce your risk. After 10 years – Your risk of lung cancer falls to about half that of a smoker. Over 80 percent of all lung cancer deaths are caused by smoking. Giving up is the most important thing you can do to reduce your risk. After 15 years – Your risk of a heart attack is the same as someone who has never smoked. Your GP will be able to provide you with information and support on how to stop smoking. Or to make a private appointment with Consultant Respiratory Physician Dr Ajay Kamath contact one of the team on 01603 255 614. Further details regarding Dr Ajay Kamath 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 healthcare professional. www.facebook.com/spirenorwichhospital/

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Angela Gifford, Managing Director of Able Community Care answers your questions...

LE COMMUNITY CARE has been in the same family for near ly four decades and now provides live -in Care Services throughout the UK. Since 1980 we have provided care and have met with thousands of families who are seeking an alte rnative to moving into a residential care home. Meeting people inevitably lead s to either at the time of an assessm ent or even years later, to questions for which people are looking for answers. Information around all aspects of care is available but the road to finding out, especially at a time of cris is, about specific factors can be diffi cult and stressful. Able Community Care receives calls and emails on a regu lar basis with people asking if we can help with their search for information . Recently these questions have been asked of us...

Question: My Mother is very independent and still likes to get out and about in her local town. Reading about older people being mugged, I would like to get her a personal alarm to carry with her. Can you recommend any make or model? Answer: I cannot recommend one, but there are several on the market both in hardware shops and online businesses such as Amazon. I would look at several and look for Police Approved in the description. You could also call your local Police station and ask if they prefer any model.

Question: I have an older Aunt living in a rural area, some distance from me. In her local area there are only a couple of fashion shoe shops which simply do not cater for her feet. How can she get shoes which will be comfortable and fit? Answer: As we age our feet change and what used to ﬁt may no longer be the right length or width. To get the correct ﬁt from our shoes, we need to know what size we need, especially if ordering online. Unless there is a shoe shop which will do home visits, the next best thing is to purchase a shoe, measuring gauge of which there are many on the online market. This will enable a person to order online shoes from retailers that specialise in shoes for mature people. Question: Who is eligible for a Winter Fuel Payment in the UK in 2019? Answer: A person is eligible if they

were born on or before April 5th, 1954 and they will be living in the UK for at least one day of the week of 16th-22nd September 2019, which is the qualifying week. Residents in a care home, dependent on other beneﬁts they may receive, can also qualify. Question: I am disabled but I don’t have anything that I can show to prove I am disabled. As a result, I am wary of being embarrassed when I think about accessing some

of the deals for disabled people. Is there a card or anything else that will show that I am genuine? Answer: There are offers and deals that ask for a qualification for being registered disabled but there is no actual disabled register. However, offering documentation from the Department for Work and Pensions showing that you are eligible for disability benefits will be acceptable. Other items such as your Blue Badge for parking or your Free Disability Bus Pass should also be acceptable. Question: It is difficult to get appointments at my very busy GP Surgery and I am tempted to buy medication from suppliers on the internet. Is there anyone I can discuss the medication I am thinking of buying who can offer expert guidance before I buy? Answer: Your pharmacist should always be your first port of call if you have any questions about medicines. They will be able to advise about medicines that are for sale on the internet. (Most community pharmacies have a quiet room where you can talk to a pharmacist in private).

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FAMILY IS PRECIOUS how can you protect those you love if the worst happens? Carl Lamb

Chartered Financial Planner

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hristmas is a time

when families get together and many of us are reminded of the responsibilities we have towards the ones we love. Living healthy lifestyles and doing our bit for the planet are two ways to secure our family’s future, but life has a habit of throwing the odd curve ball. Most people have some form of life insurance in place that will pay out in the event of the death of the person insured. It can be taken out by a couple to cover joint lives if required, paying out on either the first or the second death, depending on your needs. There are two types of life insurance: whole of life and fixed term. Whole of life cover is just that – it will pay out whenever you die – whereas fixed term has a finish point and might be set up to end when you retire, for example, or when the children have finished their full time education. However, you must continue to pay your premiums: once you’ve stopped, cover will normally cease. If you’ve had a life insurance policy in place for some time, it may be worth reviewing it to make sure it still provides the cover you need and that premiums are still competitive. Premiums have gone down a little over the past decade, as life expectancy has improved. Please be aware that sometimes there may be some added valuable extra benefits attached to a life policy such as an element of critical illness

There are lots of different types of insurance policies to support families. Carl Lamb looks at the range of protection plans you can adopt. benefit; their definitions can sometimes be broader that newer policies. It’s not just the death of a breadwinner that will put the family under financial pressure. Being unable to work because of a serious illness or accident can also derail the family’s finances. Income protection is an insurance plan that will replace part of your income if you are unable to work because of illness or injury. It will pay out for as long as you need it and covers most circumstances if you are unable to work for health reasons. Premiums will vary according to your health, family history and age when you start the plan and will be set up to kick in after you’ve been off work for a specified amount of time – so can be aligned to your employer’s sick pay policy, for example. Critical illness cover is a different type of cover: it will provide a one-off, tax-exempt payment for the person insured if they are diagnosed with one of a range of serious illnesses that are specified by the insurer. This can provide a lifeline for the family, but it’s important to realise that not every illness will be covered. Some cancers, for example, won’t be covered either at all or until they reach a specific level of severity. Private healthcare can complement insurance cover by enabling health issues to be resolved more quickly, potentially allowing you to return to work sooner. It may also afford you a greater level of

service and comfort for any in-hospital care you need. The cost of each type of cover will depend on many factors and you may need some form of medical assessment before cover can start. Many policies will exclude pre-existing conditions unless specifically included. Lifestyle factors such as smoking will have an impact on premiums, of course, as will particular family history factors. In an ideal world, you might have every type of cover and plan, but in the real world it will be a case of balancing the reassurance of what cover is provided with the costs involved. An independent financial adviser will assess your protection needs as part of your overall financial plan and will help you decide what level of cover will be appropriate for your peace of mind and your pocket. Any opinions expressed in this article are subject to change and not advice. Protection policies do not have any cash value and will not pay out if at the end of the policy there has been no valid claim.

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Life&Living

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Over&Out so impressed with our big sax sound that for six months he changed his surname to ‘Jay’, David Jay, that boy became the iconic David Bowie and I hope we inspired him in some small way. What is your proudest achievement? Making the Hippodrome Britain’s most visited summer show and being dubbed by the Daily Mail ‘One of Britain’s seaside seven wonders’. Run us through a typical day for you... Get up early, run through emails and reply to any that need doing, write press releases for our shows, spend time looking for new acts on the internet and then work with my wife Christine on anything that we need to do, there’s always something in the circus business that needs working on!

Five minutes with

Peter Jay P

eter Jay, theatre, circus and

cinema owner and producer of shows and circuses in Yarmouth for over 60 years takes time out to chat to Places&Faces magazine... What do you like about living in Norfolk? Peace and quiet, fabulous beaches and countryside and the unique history of Great Yarmouth and its fabulous wealth of buildings, relating to Great British seaside holidays. How does the Hippodrome make a diﬀerence to people’s lives? They have a great time and see amazing things, and for youngsters it can be inspiring, for many it’s their ﬁrst visit to any kind of theatre and our aim is to encourage them to see live entertainment of all kinds. Tell us a little about what made this year so successful for you? The staycation is here to stay. We have wonderful things in Britain and Norfolk has it all, the broads, the beaches, unique history and heritage. People are just discovering we have it all in Britain.

Have you got any big plans for 2020? We always plan to top previous year’s shows and ARC are opening ﬁve fabulous cinemas in our Royal Aquarium building. We never stop searching for new ideas for Great Yarmouth. Tell us something that people don’t know about you Early on in Jay Walkers (my group) career a young saxophonist in a local band heard us rehearsing in a London pub and was

What do you like to do when you’re not working? I’m always working, I’m writing my autobiography at the moment which will be called ‘Years Later’. Looking for new circus acts, new ideas. I hate doing nothing, I’m always working even if we’re away. Sitting on the sunbed doesn’t interest me, I have to do something creative with my time! Where do you like to eat and drink? At home I’m not a great fan of eating out and I don’t smoke or drink; I gave both up on the same day over 30 years ago! Can you sum up The Hippodrome in �ive words? Unique, amazing, inspiring, a piece of living history. (I know it’s eight but I need these words) Can you sum yourself up in �ive words? I always wanted to be a jazz drummer and still practise, my biggest wish is for Yarmouth to reach its full potential which I think is coming, with the circus, new cinemas, and waterways. In ﬁve words ‘Passionate about Yarmouth’s Potential and history!’ (I know its six but who’s counting!)

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