DI
N Wi
9 TY EN T W KE oT N AR AT M B M & A , B NH ER UR N N IN B
November
NORFOLK
41
ISS UE
s a m t s i r Ch
FREE
FOODIE
The
Happy Ham
pers
is Coming
Gift Guide WEEKEND IN
ALDEBURGH
stir-up
Gin Tasting IN
Norwich
Sundreciapey
OUR TYPE OURFOOD TYPE OF OF FOOD
Introducing the new range of food and drink from Jarrold. Introducing the of foodand anddrink drinkfrom from Jarrold. Introducing thenew newrange range of food Jarrold. Created by us exclusively for you. Now that's our type of food. Created byby ususexclusively Nowthat's that'sour ourtype type food. Created exclusively for for you. you. Now of of food. #JarroldFood #JarroldFood #JarroldFood
LONDON STREET, NORWICH LONDON STREET, NORWICH LONDON 01603STREET, 660661 NORWICH 01603 660661 JARROLD.CO.UK 01603 660661 JARROLD.CO.UK JARROLD.CO.UK
NOVEMBER 2019
BOX OFFICE: (01603) 63 00 00
Mon 4 – Sat 9 Nov A WOMAN OF NO IMPORTANCE Liza Goddard and Roy Hudd star in the classic Oscar Wilde play.
Tue 19 – Sat 23 Nov ON YOUR FEET! The smash-hit musical based on the life of Gloria and Emilio Estefan. Tue 26 – Sat 30 Nov NORTHERN BALLET CINDERELLA Escape into an enchanting winter wonderland.
Tue 12 – Sat 16 Nov A TASTE OF HONEY The National Theatre perform Shelagh Delaney’s career defining play, starring musical favourite Jodie Prenger.
Tickets from £10 Book online: www.theatreroyalnorwich.co.uk THEATRE STREET, NORWICH NR2 1RL
A Taste of Honey
Sun 3 Nov FLANDERS SYMPHONY ORCHESTRA Rossini, Rodrigo, Villa Lobos & Beethoven, with Guitarist Milos Karadaglic.
CONTENTS
26
#
Take a distillery and tasting tour at Bullards Gin
Editor's Letter
W
ELCOME TO OUR November issue where we can’t help but concentrate on Christmas and the joy of giving. Sure, the festive period can get a bit much but we all love to both give and receive gifts. It’s not really all about how much something costs but rather the thought that goes into it all. I’m a firm believer in giving people foodie gifts - they are wonderful little treats that people might not always get for themselves - a great local gin, some wonderful chocolate - all that and more. And if you start to make up a hamper, well, you’ll have a friend for life! This issue also meets Karen Hester of Adnams who is a really inspiring woman, and Julian Cardoza, a truly exciting chef who has worked with many leading names in London before relocating to us here in Norfolk. Add in our usual columnists - Andy Newman is still filling up his wine cellar and Julia Martin has a terrific fruit cake for us - plus our packed What’s On diary and plenty of news and gossip snippets. We enjoyed a team break at Canal Side, a fabulous property on the banks of the North Walsham to Dilham canal, which we all loved, and our new member of staff, Samantha, tells us about one of her favourite weekend haunts - Aachen in Germany. Don’t miss this month’s competition - a chance to stay at NoTWENTY9 in Burnham Market and congratulations to Lisa Hutchinson of Cumbria who won our recent Adnams competition. Do keep in touch - we always love to hear from you. Happy eating!
SARAH HARDY
HERE’S WHAT YOU’LL FIND IN OUR BUMPER NOVEMBER ISSUE….
What’s On
Regulars
Emma Outten’s regular guide to the best events and activities this month
This month’s chef Q&A features private dining chef, Julian Cardoza
20.
40.
22.
50.
See the light with our Christmas lights switch on special
Our Big Interview is with Karen Hester, Chief Operating Officer at Adnams
24.
Keep up-to-date with our news and gossip spread
7.
Don’t miss our essential Christmas gift guide for foodies
DIN
November
41
ISSUE
Christmas
4
www.feastnorfolkmagazine.co.uk
Glen Allenby, one of the lecturers in the Hotel School at City College Norwich, talks tourism
Wi N
FREE
FOODIE
The
Hapy Hamp ers Gin Tasting
Norwich
The Hairy Bikers, Marcus Wareing and Raymond Blanc have new cook books out
N IN ER, BU B& RN B HA AT M NoT M W AR EN KE TY T 9
is Coming
IN
56.
68.
Features
NORFOLK
sarah@feastnorfolkmagazine.co.uk
what' s INSIDE
Gift Guide WEEKEN D IN
ALDEBURGH
stir-up Sunday recipe
COVER STORY
47.
Enjoy Creake Abbey’s recipe for Stir-up Sunday
90.
Proudly Norfolk previews its first Christmas Festival on December 1
Recipes
49.
Try this tiramisu from the Baking For Bacon cookbook
58.
Eating out
38.
David Wakefield heads to Loddon for lunch at The Swan
Our free from recipe writer Sara Matthews has roasted cauliflower and cake
30
#
It’s time to order a Christmas hamper
35
70.
#
55.
Drink
Sarah Hardy and her husband enjoy fine dining at Brasted’s
61.
74.
63.
Travel
Columnists
53.
Dovetail Interiors get us in the festive mood Kestrel Kitchens has advice on storing all that festive food! Julia Martin has a spicy fruit cake for us Nutritionist Catherine Jeans has advice on the dreaded Christmas buffet
66.
It’s a classic liver and bacon recipe from Able Community Care
73.
Find out more about Chet and Waveney Valley Vineyard Andy Newman on stocking his wine cellar
84.
Samantha Mattocks travels to Aachen in Germany
Rachael Parke on front of house life in the winter
Grow Your Own
Roger Hickman answers your culinary questions
Kevin Morris of Bawdeswell Garden Centre has gardening gift ideas
67.
69.
43
#
Julian Cardoza has a gin and juniper cured salmon recipe
81
#
65.
A foodie weekend in Aldeburgh, on the Suffolk Heritage Coast
Nick Harris sings the praises of seafood
78
#
We visit a glorious granary at a Victorian flour mill near North Walsham
80
#
Win dinner, B&B at NoTWENTY9 in Burnham Market
MEET THE TEAM... Sarah Hardy, Editor sarah@feastnorfolkmagazine.co.uk Emma Outten, Deputy Editor emma@feastnorfolkmagazine.co.uk Hanneke Lambert, Designer studio@feastnorfolkmagazine.co.uk Rachael Young Brand Manager | 07900 823731 rachael@feastnorfolkmagazine.co.uk Samantha Mattocks Account Manager | 07795 023928 samantha@feastnorfolkmagazine.co.uk
Proud to support
NOVEMBER 2019
CONTRIBUTORS
Andy Newman, Kevin Morris, David Wakefield, Catherine Jeans, Julia Martin, Roger Hickman, Nick Harris, Sara Matthews, Rachael Parke, Samantha Mattocks, Clare Buller, Charlotte Fawkes
PUBLISHED BY
FEAST NORFOLK MAGAZINE is published by Feast (Eastern) Limited - 21 Market Place, Dereham, Norfolk NR19 2AX
PRINTED BY
MICROPRESS, Fountain Way, Reydon Business Park, Reydon, Suffolk, 1P18 6DH
Proud to support
5
SHOP
|
DISTILLERY |
TOURS
|
THE KITCHEN
to
r
’s ne olk f
si
o or P cti N a TOattr
O
of vi
ns
BE MERRY
this Christmas
The English Whisky Bauble £19.99 (200ml 43% vol) Buy at: www.englishwhisky.co.uk
ST GEORGE’S DISTILLERY TOURS TASTINGS, SHOP & RESTAURANT Open 7 days a week Over 250 world whiskies, gins and wine on offer including a huge selection of gifts.
www.englishwhisky.co.uk | 01953 717939 St George’s Distillery, Harling Road, Roudham, Norfolk NR16 2QW OPENING TIMES | Distillery: 9am-5.30pm | Tours: 10am-4pm | The Kitchen: 9am-5pm
15 Mile Hampers | Wine Gift Boxes | Tour & Tasting Gift Vouchers www.flintvineyard.com/gifts | 01986 893942
GIFT GUIDE
Christmas
|
Christmas foodie Gift Guide CHRISTMAS SHOPPING SEASON IS ABOUT TO BEGIN IN EARNEST, SO WE THOUGHT WE’D GIVE YOU A GOOD HEAD START, WITH OUR FOODIE GIFT GUIDE!
7
GIFT GUIDE
Christmas
|
01 1. S t Giles Limited Edition, Spiced Orange and Cranberry, 70cl, £39, www.stgilesgin.com 2. N orwich Theatre Royal gift token (the vouchers can be for any amount up to £50, valid for three years, for theatre and Prelude restaurant), www.theatreroyalnorwich.co.uk 3. 1 2 Days of Christmas box, £59.99, Adnams, www.adnams.co.uk
03 8
www.feastnorfolkmagazine.co.uk
02
04
4. T he Spirit of Norwich Celebration Gin, Bullards of Norwich, £40, selected retailers such as Jarrold, www.bullardsspirits.co.uk
05
5. The Bay Tree Perfect for Cheese selection, £7.99, Bakers & Larners, Holt, www.bakersandlarners.co.uk 6. C hristmas Chocolate Smash Cup, £24.95, Funky Hampers, www.funkyhampers.com 7. E NO ONE Modular 2-bottle temperature controlled wine dispense unit, £1,695 + vat incl. 2x 0.95L disposable Enomatic gas cylinders, and delivery, www.enomatic.co.uk
xmas gift guide 06
07 NOVEMBER 2019
9
Holkham Store Main Road / NR23 1AD T. 01328 713093 Wells-next-the-Sea Store 42 Staithe Street / NR23 1AG T. 01328 71282
Earsham Street Deli is an award winning, independent emporium, championing small and artisan producers.
10:30 - 4:00 www.bringingtheoutsidein.co.uk
Opening Hours
Mon-Sat 9.00am - 5.30pm
t
tel:
01986 894 754 email: foodgloriousfood@earshamstreetdeli.co.uk web: www.earshamstreetdeli.co.uk
Christmas gifts for wine lovers in just a couple of clicks Dozens of tastings and food & wine events to choose from
Advert_A5_Earsham.indd 1shop Earsham Street Deli is isan winning, independent TheEarsham for your festive indulgences, destination Street Deli anaward award winning, independent emporium, championing small and and artisan producers. provisions and small emporium, championing artisan producers. Christmas hampers Opening Hours
Opening Hours
Mon-Sat 9.00am - 5.30pm
Mon-Sat 9.00am - 5.30pm
tel: 01986 894 754 tel: 01986 894 754 foodgloriousfood@earshamstreetdeli.co.uk web: www.earshamstreetdeli.co.uk email: foodgloriousfood@earshamstreetdeli.co.uk email:
web:
www.earshamstreetdeli.co.uk
19/08/2015 10:00
Buy now at Advert_A5_Earsham.indd 1
Advert_A5_Earsham.indd 1
19/08/2015 10:00
www.norfolkwineschool.com
Or call us on 01603
19/08/2015 10:00
431357
GIFT GUIDE
Christmas
|
08 09
8. E nglish Whisky Christmas Bauble, £19.99, English Whisky, www.englishwhisky.co.uk 9. A l Dente Panettone, starts from £6.95, Al Dente Pasta Bar & Kitchen, Norwich www.aldentenorwich.co.uk 10. B read Workshops gift voucher, from £75 www.breadworkshops.co.uk 11. Mulled Infused Gin, £36, www.ginbothy.co.uk
10 11
NOVEMBER 2019
11
12. R ivsalt with grater, £22.50, Jarrold, www.jarrold.co.uk
12
13. D amson Gin, Tiny Tipple, 500ml, £24.17 www.thetinytipplecompany.co.uk 14. Honey and Sea Salt Caramels from Suffolk Beekeepers, Earsham Street Deli, £10.50 per box of 15 caramels www.earshamstreetdeli.co.uk 15. 7 0s style ceramic beakers, £6.50 each, Bringing the outside in, Wells, www.bringingtheoutsidein.co.uk
14
15
13
GIFT GUIDE
Christmas
|
16
16. Flint Vineyard 15-mile hamper, £45, Flint Vineyard, www.flintvineyard.com/gifts 17. N orfolk Gin small decanters, 10cl, £19, www.norfolkgin.co.uk 18. N orfolk Wine School gift voucher, £25, www.norfolkwineschool.com
17
18
NOVEMBER 2019
13
Christmas 2019
Our Christmas menu is now available online Book now to avoid disappointment | 2 courses £20.95 | 3 courses £23.95
Free online delivery within mainland UK or visit the Bothy in Glamis H A N D C R A F T E D I N T H E G L E N S O F S C OT L A N D
www.ginbothy.co.uk
BREA DM AK IN G
NORFOL K, SU F
Sue Hudson’s
SSEX DE AN
Christmas at the Bothy
IN ES S UR O
LK FO
C
www.aldentenorwich.co.uk | ciao@aldentenorwich.co.uk | 01603 632580
Discover how to perfect bread making with Sue’s range of classes, suitable for novice and experienced bakers, you will leave her bread workshops with new skills and beautiful breads. Bread making skills and an enjoyable experience make a perfect present for a foodie friend, ask Sue for a Workshop gift voucher. Team building, bespoke or group workshop, book your event via the website or contact Sue directly.
www.breadworkshops.co.uk info@breadworkshops.co.uk 01379 688374/07867 802565 Bread Workshops
@Breadworkshops
Bread Workshops
B D &B DI EA ST N LS AY NE AV CA R, AI TI LA O BL N E
ut 1 18/05/2016 10:00 Page 1
WELLS-NEXT-THE-SEA
This Christmas try award winning St. Giles, St. Giles Divers’ Edition and St. Giles Raspberry, Rhubarb and Ginger.
Perfect
for taste explorers this Christmas
Handcrafted using a unique slow and careful distillation process, the delicious blend of flavours is encapsulated within the spirit resulting in a beautifully rounded and delicate gin.
style with a one-night package and a fabulous 7-course set menu.
*Our hand crafted tipples are made without using artificial colourings, preservatives or flavours
r
us for ALL the festive fun over Christmas with T BEAR Join TO LEAVE WELLS? a 2- or 3-night Christmas Break. Let us look after you and yours! HEN WHY NOT STAY... Welcome in the New Year in Wells-next-the-Sea
k a l Fa i e s rfol hedr od dat N o at e F o ry d 7 - ich C st iv D i a r 6 an Norw ham Fe b e e, l k e m Fay r H o Dec mas 15 d t ris an C h e r 14 b em
Dec
We do great Christmas Parties! Bring your friends or team and we will help you celebrate.
WARMING GINS
Inn and Spicer’s House on The Buttlands, Wells-next-the-Sea, Norfolk NR23 1EU *Find www.theglobeatwells.co.uk out more at Tel: 01328 710206 www.theglobeatwells.co.uk/christmas
The Buttlands, Wells-next-the-Sea NR23 1EU T: 01328 710206 E: hello@theglobeatwells.co.uk
MEDLAR BRANDY, INFUSED WITH CHRISTMAS SPICES (STAR ANISE AND CINNAMON) AND CAN BE SERVED WARM SLOE WHISKY, PERFECT TO FILL A HIP FLASK ON A COLD WINTER’S DAY HAND PICKED FROM THE HEDGEROWS OF NORFOLK AND SUFFOLK Please see our website for full list of flavours and serving suggestions
e: thetinytippleco@gmail.com www.thetinytipplecompany.co.uk
Y LL D CA CE LO UR SO
Christmas with Walsingham Farms Shop
Enjoy our gift wrapping service*
www.walsingham.co Gorgeous gifting hampers, various price points (£15, £30, £45, £60 and £100) including a Proudly Norfolk gift hamper where all products are from Proudly Norfolk suppliers, artisan food hampers, cheese lovers’ hampers, a traditional Christmas hamper, a boozy basket, an all day, every day hamper, a dog lover’s hamper (treats for the dog and owner) and a luxury food hamper. December 7, 9am to 7pm - Don't miss our special Christmas day at Walsingham with tastings, a free gift wrapping service, free mulled wine/mulled apple juice and a free mince pie while you wait! November 30 and December 1 - Visit our supplier weekend at Walsingham where many locally-based producers are offering samples of their food and drink Order today... online, by email or phone. Our Christmas email is christmas@walsingham.co
Norwich Market
Row F, 124/125, Norwich Market Norwich NR2 1ND t: 01603 621966
Walsingham
Guild Street, Walsingham NR22 6BU t: 01328 821877
Tuesday to Saturday: 9am-5pm | Sunday and Monday: 10am-4pm
*
Just choose your own products and we'll turn them into a hamper for £10 or a lovely basket hamper for £15
GIFT GUIDE
Christmas
|
19
19. Beautiful products for yourself, house and home at Mrs Clarke's General Store, Harleston. Plum & Ashby range starts at £12. www.facebook.com/mrsclarkesgeneralstore 20. V ryheid Gin, 70cl, £48, www.oakvilla.co.uk 21. C het Vineyard's Skylark white sparkling and Horatio pink sparkling wine in presentation box, £48, www.chetvineyard.co.uk 22. G ifts and vouchers, from £10, Lawnes Beauty Clinic, Loddon, www.thelawnesbeautyclinic.com
20
22
21
November ISSU E
is Coming
FOODIE
FREE
D I N N IN E R B ,B U RN & B HA AT M No M TW AR E K E NT T Y9
Gift Guide
WEEKEND IN
ALDEBURGH
Sunday
stir up recipe
The
NORFOLK
K
FO
Christmas
FOL
S E U S S I 10R JUST £35
pers
41
NOR
Gin Tasting
IN
Norwich
Hapy Ham
A FINE NORFOLK CRAFT GIN DISTILLER
Wi N
BUY A SUBSCRIPTION TO FEAST NORFOLK FOR THE FOODIE IN YOUR LIFE THIS CHRISTMAS. KEEP THEM UP-TO-DATE WITH ALL THE FOOD AND DRINK NEWS AND GOSSIP IN THE REGION. VISIT WWW.FEASTNORFOLKMAGAZINE.CO.UK
S CLARKE’S MR
GENERAL STORE EST. 2017
HOME
INTERIORS
GIFTS
The OakVilla distillery in Wymondham, founded and run by the Hancke family, lovingly produce delicious craft gin in carefully controlled small batches, using a stainless steel potbellied still they have named “Dromedaris.”
HOMES INTERIORS GIFTS GOURMET COFFEE DELICIOUS EATS Oak Villa, Norwich Common, Wymondham, NR18 0SW www.oakvilla.co.uk | Email oakvilla@yahoo.com
3 REDENHALL RD HARLESTON IP20 9EN Tues - Sat 10-5 01379 673448 07976 244995
7&8 December
10am-4pm COMPLIMENTARY ADMISSION
CHRISTMAS FAIR Exclusively hand picked businesses offering the most stylish and imaginative Christmas gifts
wellsmaltings.org.uk
The Maltings, Staithe Street, Wells next the Sea, Norfolk, NR23 1AN
NATIONAL TRUST IMAGES ARNHEL DE SERRA
CHRISTMAS PUDDING WORKSHOP www.nationaltrust.org.uk/ickworth Ickworth, a National Trust property in Suffolk, is holding a Christmas pudding workshop on November 13 and 14. Join the living history cooks in the kitchen to learn all about their work and get a head start on some of your own Christmas preparations by making a Christmas pudding to take home.
FINAL MEETING www.thejockeyclub.co.uk It’s time for the end of season finale at the Rowley Mile in Newmarket on November 1 and 2. Join the celebrations for two more days of racing action at the home of horseracing, and choose from some fabulous hospitality packages created to ensure you have an extra special day in the panoramic Champions Gallery Restaurant!
AFTERNOON TEA www.strattonshotel.com Throughout November Strattons afternoon tea will be themed on Guy Fawkes, so think toffee apples and marshmallows! There will also be an extra special Guy Fawkes themed afternoon tea at the hotel in Swaffham on November 2 and 3.
CHRISTMAS COOKING MASTERCLASS www.stokebynayland.com Stoke by Nayland Hotel in Suffolk is hosting a Christmas Cooking Masterclass on November 6. Join executive head chef James Barber to ensure you’re fully prepared for the big day. James will talk you through how to prepare and cook a lastminute Christmas pudding with brandy sauce. Afterwards, enjoy a two-course festive meal prepared by James and his team.
CHRISTMAS CRAFT, FOOD AND GIFT FAIR www.livingheritagecraftshows.com Start the season with the traditional Sandringham Craft Food and Gift Fair on the Sandringham Estate from November 15 to 17, where you will love the diverse array of more than 150 crafters and artists. Get some Christmas cooking ideas from chefs, including Richard Bainbridge (Sunday only), Mark Lloyd and Andrea Wallace, who will be demonstrating their recipes in the Country Kitchen area.
Diary dates
WITH THE FESTIVE SEASON NEARLY UPON US, THERE ARE A MULTITUDE OF EVENTS TO START GETTING US INTO THE SPIRIT, SAYS EMMA OUTTEN SUPPER CLUB www.sociusnorfolk.co.uk Socius in Burnham Market is hosting a Supper Club on November 7, when Ben and Hannah from Flint Vineyard will take guests on a journey through their 2018 vintage wines, paired with five delicious courses.
CELEBRATION OF SEAFOOD www.whitehorsebrancaster.co.uk The popular Scolt Head Supper, Celebration of Seafood, takes place at The White Horse in Brancaster Staithe on November 18, from 7pm. Enjoy five gourmet courses, Norfolk tales from Ben and Cyril Southerland, the fishermen next door, plus Phil Hartshorne, of Staithe Smokehouse, and wine chat from Mike Unsworth of Bancroft Wines.
20
FESTIVE FAIR www.theforumnorwich.co.uk The Festive Fair at the Forum, from November 21 to 24, is the start to the festive season in Norwich with more than 60 stalls over four days filled with merriment and music. The market stalls offer everything you need for presents, decoration and treats, from food and drink to jewellery and art.
TALK AND TWO COURSES www.theglobeatwells.co.uk The next Talk of Wells at The Globe takes place on November 4, from 7pm. Commander Tom Herman RN OBE, retired Captain of the Starboard Crew of the Polaris missile carrying submarine HMS Renown, will talk about the nuclear deterrent. Enjoy a twocourse menu with a glass of wine and £5 of each ticket price will be donated to the Sea Cadet Corps.
WHAT ’S ON
November
| A CELEBRATION OF CHRISTMAS www.deepdalechristmasmarket.co.uk Deepdale Christmas Market takes place from November 29 to December 1. More than 140 artisans and producers will join the permanent shops and café of Dalegate Market for one of the best Christmas markets in the East of England.
CHRISTMAS PUDDING CLASS www.thedialhouse.org.uk There will be a Christmas Pudding Masterclass at The Dial House in Reepham on November 21. It includes coffee and biscuits on arrival, a light twocourse lunch, a festive spirit and a Christmas pud!
CHRISTMAS MARKET www.pensthorpe.com Enjoy some festive shopping at Pensthorpe Natural Park’s popular annual Christmas Market on November 24, from 10am to 4pm, and pick-up something that you won’t find on the high street. Meet producers and local artists with their bespoke creations and crafts, enjoy live music and pop-up food and drink stalls.
MUSSELS TALK www.kingsheadnorfolk.co.uk Head to The Kings Head in Letheringsett, near Holt, on November 11 and enjoy mussels with Peter Loose who will be talking about ‘growing’ Brancaster Staithe mussels and the history of his family in the local fishing industry.
MUSEUM COFFEE MORNINGS
DON'T FORGET... • Norfolk Restaurant Week finishes on November 8. www.norfolkrestaurantweek.co.uk
LOOKING AHEAD…
• Norfolk Christmas Fayre happens on December 6 and 7 at Norwich Cathedral. www.rnaa.org.uk • The Festive Food Fair at Holkham takes place on December 14 and 15. www.holkham.co.uk
www.museums.norfolk.gov.uk Lynn Museum, in King’s Lynn, is hosting a coffee morning on November 27, from 10.30am to 12 noon. There will be a chance to learn more about the museum collection, try your hand at a new craft and enjoy coffee and cake. Then, on November 28, The Museum of Norwich at the Bridewell will host a Dementia Friendly Coffee Morning, also from 10.30am to 12 noon, when a short tour of museum highlights will be followed by coffee and a chat.
BIG GREEN EGG MASTERCLASS www.number-29.com NoTWENTY9 in Burnham Market is hosting a Big Green Egg Masterclass on November 9. Together with Chris from CP Smith Stoves and Max from Satchells of Burnham Market, Executive Head Chef Jeremy will give a fantastic masterclass in how to light, cook, bake, grill and much more on the Big Green Eggs!
SCHOOL DINNERS www.hamptonsatthebarn.co.uk The next Friday Night Dining Experience at Hamptons @ The Barn in Bawdeswell is a School Dinners Night on November 1. Expect sausage and mash, battered fish fingers, beef patty and macaroni cheese, as well as puddings such as jam roly poly, toffee cream tart, rice pudding, and chocolate sponge and custard - sounds fun!
TIME FOR TEA www.maidsheadhotel.co.uk Enjoy a traditional afternoon tea, followed by a workshop to design a pair of ‘Shoe Clips’ at the Maids Head Hotel in Norwich on November 17, from 2-5pm. You will take these away with you in a presentation box, making them the perfect gift for a special friend or family member at Christmas. The demonstration will be provided by award winning Emily, from Milly J’s Shoes.
THERE’S SNOW PLACE LIKE BURNHAM MARKET Every year the pretty Georgian village of Burnham Market gets into the festive spirit with dazzling lights, plenty of stalls and entertainment at the Burnham Market Christmas Lights Switch On. Complete your festive trip with a stay in 2 The Old School, a luxurious, dog friendly Victorian village school conversion, sleeping 6. Completely refurbished, this home-from-home is filled with high end furnishings and boasts lovely views of the neighbouring Norman Ulph Church. Prices from £604 for 3 nights.
Visit www.norfolkhideaways.co.uk Call 01328 887658 Email enquiries@norfolkhideaways.co.uk
NOVEMBER 2019
21
let there be
Light
It's that time of year again when our towns (and our fine city) light up in good time for Christmas. Emma Outten gets switched on
WHAT'S ON
Christmas Lights
|
NORWICH CITY HALL November 14 | 7pm www.norwich.gov.uk Taking place in Norwich city centre, there will be a parade with Father Christmas, Santa’s Grotto, entertainment in front of City Hall and the switching on of the city centre lights. Before or after the big event, head to Norwich Market stall Sir Toby’s Beers - Norwich’s smallest bar, for a local tipple or glass of Gluhwein. Also on the night, the Tunnel of Light will be switched on.
HOLT November 13 | Starts from 5pm | Switch on at 6.30pm www.holtchristmaslights.org The loveliness of the town will be framed once again by thousands of fairy tale lights. Highlights include: a pantomime horse race; Santa’s parade; the switch on (with fireworks) and The Walks band playing afterwards. Head to Byfords for something warming and start your Christmas shopping in the award-winning Food Hall at Bakers and Larners.
SOUTHWOLD November 30 | 5pm www.southwoldtown.com The Southwold Christmas Lights Switch-On event will take place on the last Saturday in November. While you’re there, do sample the range of eateries in and around the seaside town, from fine dining experiences and traditional pubs, to freshly caught fish and locally-sourced café fare, and head to the Adnams Cellar and Kitchen Store for gift inspiration.
BURNHAM MARKET November 23 | From 10am www.facebook.com/ChristmasInBurnhamMarket Each year Burnham Market is lit up from late November until the Twelfth Night. The actual event is still being planned but it includes a Christmas market, with all of the stalls especially selected to bring something different to the village; world food stalls (from midday onwards there will be an amazing array of hot food with plenty to choose from, including vegetarian/ vegan options); street entertainment (Rob Chandler and the North Norfolk Radio team will compère the event); live entertainment on stage from midday; and a children’s funfair.
BURY ST EDMUNDS BUTTERMARKET/CORNHILL November 14 | Starts at 3pm | Official switch on at 7pm www.burystedmundsfestivals.com Celebrate the start of the festive season with more than 40 charity stalls, fairground rides, hot food and drink stalls, a visit from the man of the hour - Santa – plus a local celebrity to turn on the lights. The event is organised by Our Bury St
Edmunds BID. When it comes to shopping, 200 stores line the medieval streets, Georgian squares, and arc shopping centre, selling anything from clothes to kitchenware. And it’s known for its café culture so grab a hot chocolate while you’re there.
GREAT YARMOUTH MARKET PLACE November 29 | 7pm www.great-yarmouth.co.uk Christmas in Great Yarmouth officially gets underway on the last Friday in November when the Christmas lights are switched on. The evening of festive entertainment coincides with the first day of the annual Great Yarmouth Christmas Fayre in conjunction with The Christmas Market. There will be live music and entertainment celebrating the arrival of Father Christmas to assist with the switching on of the town’s festive illuminations followed by a rooftop firework display. Most town centre shops, including Market Gates, will also be open for an evening of late night shopping.
BECCLES MARKET SQUARE November 29 | From 5.30pm Anyone interested in helping with the event, please contact info@becclesbusinessassociation.co.uk www.beccleschristmaslights.co.uk The Christmas Lights Switch-on and late night shopping event takes place in the centre of the market town. The Committee are now working hard to arrange this year’s event. There will be the usual local acts on stage and a variety of stalls and entertainment throughout the town. Last year around 50 businesses took part in the Christmas Tree trail - details of this year’s trail will be issued in due course.
CROMER PARISH CHURCH November 30 | Around 6pm www.facebook.com/cromer.christmaslights Spend the day in Cromer, visiting all the stalls, street market and displays that will culminate with the switch on of the Christmas lights. The Cromer Christmas Festival and Torchlight Procession will also take place that day.
DOWNHAM MARKET TOWN CENTRE November 24 | From 2pm | Switch on at 4.30pm www.downhammarkettc.info Kick off the festive season with fun in the town centre, and the traditional switching on of the Christmas Lights.
DISS MARKET PLACE November 23 | 2.30pm to 6pm | Switch on at 5.15pm www.diss.gov.uk Eat and drink to your heart’s content with plenty of seasonal refreshments available during the event.
23
PRIVATE DINING
©BIGPHATPHOTOS
www.theivynorwich.com Did you know that The Ivy Norwich Brasserie has just opened a private dining room on the first floor? The Kingfisher Room accommodates up to 24 guests on one long table or 40 guests for standing canapé receptions, and is perfect for Christmas parties, wedding receptions, corporate events and private parties.
VILLAGE SHOP REOPENS
SUSTAINABLE TRANSPORT
Narborough residents are celebrating the return of an important community asset, as the local village shop reopened last month. The shop, on Meadow Close Road, has been closed for some time after the previous owners left, but has officially reopened as The Shop at Narborough, and is now run by Paul and Robert Ellis.
www.coastalexplorationcompany.co.uk and www.newdawntraders.com This is a nice idea: Henry Chamberlain of the Coastal Exploration Company based in Wells has started working with New Dawn Traders, who are sustainably shipping Portuguese olive oil and other food products into the UK under sail. Last month Henry sailed to Great Yarmouth, to pick up an order for north Norfolk from a schooner named Gallant. Good for him!
PUB REOPENING Find The York NR2 on Facebook and Instagram The York NR2 (formerly The York Tavern in Leicester St, Norwich) has reopened under new management, and the new owners vow to keep it open. Andrew and Anna McNeil have taken over The York after years of experience running hotels for Adnams. The kitchen is due to open this month.
News & Gossip From the latest Michelin Guide to all the other stars in our food and drink industry, we have it covered, says Emma Outten THE KING IS CROWNED www.kingsheadbawburgh.co.uk The Kings Head in Bawburgh, near Norwich, has just been crowned ‘Pub of the Year’ and winner of the ‘Tastiest Food & Drink’ category in South Norfolk Council’s awards. Judges were impressed with the team’s hard work, dedication and imagination.
CHRISTMAS WORKSHOPS www.eventbrite.co.uk This sounds very sweet: a ‘Hygge Hub’ Christmas Workshop on December 4 and 11, a collaboration between acclaimed florist Myrtle and The Bee in Briston, Buns of Fun Bakery and Sprout interiors. The day will combine making a plant-based table centre-piece, and also creating a gingerbread and ribbon wreath. Expect Smørrebrød Danish offerings and the chance to purchase genuine Danish homewares..
www.feastnorfolkmagazine.co.uk
©WWW.BIGPHATPHOTOS.CO.UK
24
STARS IN THEIR EYES www.guide.michelin.com Congratulations to Morston Hall in Norfolk which has notched up a remarkable milestone after being awarded a prestigious Michelin star for the 21st successive year. Chef patron Galton Blackiston, who operates Morston Hall with his wife and co-owner Tracy, says: ‘We are absolutely delighted by the latest news.’ The Neptune in Old Hunstanton also retained its Michelin Star, and well done to the Wiveton Bell for being awarded its first Bib Gourmand; whereas the Gunton Arms in Thorpe Market, the Lighthouse in Aldeburgh, and Pea Porridge in Bury St Edmunds all retained theirs.
COFFEE WITH A CONSCIENCE www.bluebearcoffee.com This sounds very laudable. Norfolk boy and former Metropolitan Police Officer, Bryn Frere-Smith, who has witnessed the devastating impact of human trafficking first hand, after working undercover in the Dominican Republic for a human rights agency, has founded Blue Bear Coffee Co. It invests 100 per cent of its profits in four agencies who investigate and fight against human trafficking, and also provides care and support for survivors. If you are a coffee loving Norfolk business with a heart for justice and would like to partner with Blue Bear Coffee, visit their website to find out more.
FUNDRAISING POPCORN www.metcalfesskinny.com/clic-sargent Norwich-based snack brand Metcalfe’s has announced it has raised more than £100k to support children and young people with cancer. Metcalfe’s, which is based at Kettle Foods, began supporting CLIC Sargent in 2014 and for each pack of Sea Salt flavour popcorn sold, a donation is made to help fund CLIC Sargent social workers and Homes from Home for families.
NEW LAUNCH www.jarrold.co.uk The Deli at Jarrold launches its own label food and drink range this month. It consists of 25 products from chutneys to chocolate, jams to gins, and a lot more besides. Each item has been exclusively made for the department store by a local producer. Can't wait to try them all!
NOVEMBER 2019
REFURB COMPLETE www.lastwinebar.co.uk The last part of the refurbishment at Norwich's Last Wine Bar is now complete, with the opening of the Cellar. It will host special events including a Thanksgiving Supper on November 28 with pumpkin pie.
2020 VISION
www.richardhughescookeryschool.co.uk The Richard Hughes Cookery School programme for next year looks to be the most exciting yet. A host of new tutors will join Richard in the kitchen at the Assembly House in Norwich, including cake decorator Laura Grix and pastry chef Alex Wilson. Also expect to see Richard Bainbridge of Benedicts Restaurant, Jaime Garbutt from Figbar and a new ‘Cooking the Books’ club with Henry Layte of Book Hive. Oh, and the Food Festival returns for 2020!
NEW DELI www.facebook.com/rainbowdelinorfolk or find @rainbowdelinorfolk on Instagram Best wishes to Alan and Naomi Katze, who have just opened Rainbow Deli Norfolk, in Fakenham. The couple had been running a small village shop and deli for the previous two years in East Rudham but had outgrown the premises due to continued growth, and say that already the response to, and support for, the Mediterranean and local deli and small coffee shop have been ‘amazing’.
SEEDS OF CHANGE www.munchyseeds.co.uk Snack brand Munchy Seeds, based in Leiston, Suffolk, has had a major relaunch. The brand, owned by Lucinda and Crispin Clay, now has new flavours and new packaging (including a move away from plastic pots), and comes as the snack brand celebrates 20 years of bringing roasted and flavoured seeds to the UK from New Zealand.
25
TourandTaste
COLUMN
CHRISTMAS GIFTS
Name
Bullards Gin
|
|
HOW’S THIS FOR A CHRISTMAS GIFT WITH A TWIST (OF LEMON)? EMMA OUTTEN GOES ON A BULLARDS GIN DISTILLERY TOUR AND TASTING AT THE TEN BELLS PUB IN NORWICH
www.bullardsspirits.co.uk
G
IN IS STILL VERY MUCH IN when it comes to our drinking choices, but how much do we really know about the history and making of it? On a Saturday afternoon or Thursday evening you can go on a Bullards Distillery Tour and Tasting at The Ten Bells pub in St Benedicts Street, to find out all about it. Split into two small groups, we took it in turns to learn from expert brand ambassador Corrie all about the different botanicals that go into Bullards handcrafted gin: there’s juniper berries, of course (that’s standard), but also we took a wild guess at the nine others on the table. Then we huddled around the copper still at the back of the pub and learnt all about the distillation process itself, with distiller, Dave. Corrie and Dave then explained the fascinating and dark history of gin in this country (bringing out a framed print of William Hogarth’s Gin Lane at one point) as well as the story of the Bullards brand: it was Richard Bullard who founded the Bullards brewery back in 1837 on Westwick Street. Bullards was sold to Watneys in the early 1960s then, following its demise in the 80s, Bullards the distillery was founded. The first gin to launch was Bullards London Dry; a couple of years later it would garner a World’s Best London Dry Gin award. However, the first of four gins we tasted was Bullards Old Tom, launched last year and made with 14 botanicals, including Norfolk honey, mango and demerara sugar. The perfect serving for this was with Fever Tree Elderflower tonic and lemon. Meanwhile, we learnt that the name Old Tom comes from the prohibition period in the UK: after the 1751 Gin Act when people were having to search for the old tom cat mural on the walls of London to obtain their bootlegged gin. Next up was The Gin Trap, a collaboration with the inn of the same name in Ringstead in North Norfolk, and inspired NOVEMBER 2019
by India - as that’s where the owner’s family were at the time. Kaffir lime leaves, coriander and cardamom are some of the key flavours, and we drank it with an Aromatic tonic (to pay homage to the use of bitters in the navy’s travels to India), and lime (as historically featured in a gin ration on the ship to fight scurvy). Then we were taken right back to where it all started for Bullards with the London Dry, complete with 10 botanicals, including juniper, coriander and, the star of the show: the tonka bean. This was served with plain tonic and orange peel. Finally, we tasted the Strawberry and Black Pepper, which launched in 2017. With just six botanicals, it’s the simplest recipe but most labour intensive: 30kg of strawberries go into the actual distillation - and another 70kg are added to the finished product and left to steep in a vat for a few days. Although Dave says: ‘This one is the most fun to make.’ The perfect serving for this was with regular tonic and strawberries (of course). We heard about a new collaboration for this year: Beccles-based Parravani’s is making a slightly boozy sorbet from this gin, with chunks of gin soaked strawberries (which would normally be thrown away in the distillation process) and black pepper, plus the Bullards family has acquired a stake in the business and make for the ultimate brand ambassadors. Looking ahead to next year, the big move to Crystal House on Cattle Market Street - where Bullards have another operational distillery - is on course to happen, plus Dave talks about exciting new products for 2020. I can think of far worse ways to spend a couple of hours on a Saturday afternoon. A word of warning: there’s a tempting distillery shop, displaying the award winning bottles, as you make your way out! GIFT VOUCHERS are available for Bullards Distillery Tours and Tastings as experiential Christmas Gifts for the gin lover in your life.
27
TS SE
T
IF
E
O
F
FF A
EN
RD
TI
IN
G
G
N
G
O
RA
RE
20 % & H R
U
O
IS BA YL
FF IGH O &L % REES 25 AS T
RI
ST
SE
M
LE
C
TE
D
£20 OR OVER *
H
HUNDREDS OF TOYS
C
20% OFF
TS
*SELECTED TOY LINES ONLY, PRICED £19.99 OR OVER PRICES DISPLAYED IN STORE INCLUDE REDUCTION
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
PROMOTION
Adnams
|
Christmas
IN SOUTHWOLD FEEL WARM AND FESTIVE IN SOUTHWOLD THIS YEAR! www.theswansouthwold.co.uk DID YOU KNOW that you could spend Christmas at Adnams’ flagship hotel, The Swan in Southwold? The three-night festive break will take care of the smallest of details. The Swan, with pride of place in the Market Place in Southwold, underwent a major transformation a couple of years ago, its new design celebrating Adnams’ Suffolk location and history of brewing and distilling - even the oldest trademark, Southwold Jack, can be found on handpainted tiles in the bar. And, as we approach the festive season, it’s offering a three-night Christmas escape. Imagine arriving on Christmas Eve, being treated to a glass of mulled wine or hot chocolate, with a team of butlers on hand to get you settled in and offer advice on where to purchase that last minute Christmas gift! A Festive Afternoon Tea awaits in The Drawing Room, with your guest room available from 3pm – Christmas trees with twinkling lights can be found in the Outstanding Rooms, and the Excellent and Fabulous rooms have been decorated for the occasion. Round Christmas Eve off with a three-course feast served in The Still Room (meanwhile, The Swan’s team of elves will have been hard at work, delivering a hamper of treats to enjoy along with a chilled bottle of Adnams Prosecco). Waking on Christmas Day, you will find a special gift outside your door before heading down to breakfast. NOVEMBER 2019
A four course Christmas Lunch with all the trimmings will be served in The Still Room, then – if you have room - an evening buffet will be served with a glass of Adnams Champagne. On Boxing Day, start the day with a full English brunch before exploring the boutiques Southwold has to offer, and later on take dinner at leisure, using a £40 per person dining credit which you can choose to use in The Tap Room or The Still Room. Finish the evening with live jazz and an acoustic music performance from a local artist in The Reading Room. Finally, on your day of departure, breakfast will be served in The Still Room. Alternatively, in the run-up to the festive season you could combine your Christmas shopping with Afternoon Tea at The Swan. Served in the contemporary Drawing Room or elegant Still Room, cake stands are laden with mince pies and Stollen, and Adnams Champagne flows. It’s a lovely treat to share with friends and family, to really get you in the Christmas mood. The town is well-known for its independent shops, plus there’s an artisan craft market every Friday and this year’s Christmas Lights Switch On takes place on November 30. TO BOOK, call The Swan on 01502 722186
29
Happy Hampers! BAKERS AND LARNERS, HOLT www.bakersandlarners.co.uk Pick a perfect hamper from Bakers and Larners, winner of Food Hall of the Year in the Farm Shop and Deli Awards 2019. The Gin Basket Christmas Hamper at £125 includes all you could possibly imagine, relating to gin: Norfolk Gin, a Gentleman’s Gin Glass by Alternato; a Lady’s Gin Mat; Charbonnel and Walker Sipsmith Gin Truffles; Bonbon Gin and Tonic Sweets; Pell and Co Hibiscus Gin Liqueur; Fentimans Botanical Tonic Water; and Mr Filbert’s Peruvian Pink Peppercorn Cashews and Peanuts to snack on, and much more besides.
Who doesn’t love a hamper? Especially one bulging with foodie treats? Here’s our round up of what’s on offer this season 30
www.feastnorfolkmagazine.co.uk
WALSINGHAM FARMS SHOP www.walsingham.co Walsingham Farms Shop has a range of hampers available for gifting - including ones for dogs and their owners! There will be a special Proudly Norfolk hamper and many more. Sam Bagge and his team are also offering a free Norfolk made Christmas pudding when customers buy one of each of the hampers Norfolk Meat (Whole or Boneless Turkey), Cheese (Norfolk or Luxury) and Christmas Vegetables - for the big day.
CHRISTMAS GIFTS
Hampers
|
WHERE ELSE… • The Norfolk Deli, Hunstanton • The Dial House, Reepham •B awdeswell Garden Centre, near Reepham • Green Pastures, Bergh Apton • Socius, Burnham Market
GIDDENS & THOMPSON GREENGROCERS, BUNGAY www.facebook.com/giddensandthompson Giddens & Thompson Greengrocers in Earsham Street offers a wide selection of fresh fruit and vegetable hampers as well as everything you need for the festive season including nuts, locally-sourced mistletoe and the all-important Middle Eastern dates! They also provide local produce and fresh eggs from Clinks Care Farm as well as meats from Maisebrook Farm. Giddens & Thompson is dedicated to bringing the very best of local produce to its customers. Christmas boxes start at £10 and order forms will be available from mid-November. OLD HALL FARM, WOODTON www.oldhallfarm.co.uk Old Hall Farm in Woodton has Christmas covered for you this year with their range of luxury hampers. The Old Hall Farm Collection includes a host of their own hand-reared produce plus specially selected local products, all perfect for your Christmas and New Year table. Choose from the cheese lover’s hamper, complete with Old Hall Farm cheese and butter made from their Jersey raw milk, or go for the meat lover’s hamper, with their own rare-breed salami, Marsh Pig chorizo and Candi’s Chutneys to name but a few. Prices range from £10 to £300. JARROLD www.jarrold.co.uk Always a tremendous selection here, with lots from the new Own Label range. Look out for the Jarrold Christmas Day Hamper at £95 which contains Jarrold Spanish Macabeo and Malvasia White Wine 2018; Jarrold Syrah and Garnacha Red Wine 2018;
NOVEMBER 2019
Jarrold Norfolk Almond, Orange and Sultana Cake; Jarrold 15 Dark Chocolate Gin Truffles made with Jarrold Gin; Jarrold Norfolk Earl Grey Tea; Jarrold Milk Chocolate Coin; Jarrold Norfolk Raspberry and Gin Jam; Jarrold Norfolk Apple Juice, all presented in a traditional wicker basket. EARSHAM STREET DELI, BUNGAY www.earshamstreetdeli.co.uk Earsham Street Deli believes in keeping the busy festive build up as stress free as possible, and its bespoke hampers are the perfect gift for traditional tastes, foodies and everyone in between (including those who are tricky to buy for). Every hamper is made to your exact requirements so that each item has been considered and individually selected. Or, with such an outstanding range of products from the local area and beyond, why not pop in and choose your own selection and leave it to the team to wrap. Mail order can also be arranged. CREAKE ABBEY, NEAR BURNHAM MARKET www.creakeabbey.co.uk What do you give someone who has everything this Christmas? How about a specially selected cheese hamper made up by Creake Abbey's own World Cheese Awards judge, Peter Bone? Cheese hampers can celebrate local cheeses or a mixture of the best from Europe in small, medium and large. Give Pete your budget and preferences and he will do the rest. Or what about fabulous hampers celebrating Norfolk producers with WhataHoot gin to medlar jelly? They are also available as classic buckled hampers in small, medium and large or in wicker trays. Local delivery is possible. Standard hampers are available to purchase in store.
31
✷ ✷❄
✵ ✵❄
FESTIVE FESTIVE MENU MENU
Celebrate Christmas by enjoying a festive meal Celebrate Christmas byor enjoying a festive meal with your friends, family work colleagues in the with your friends, Choose family or work colleagues thetea, Mulberry Restaurant. from three coursesin plus Mulberry Restaurant. Choose from threepies. courses plus tea, coffee and warmed mince coffee and warmed mince pies. AVAILABLE THROUGHOUT DECEMBER AVAILABLE THROUGHOUT DECEMBER
£20.95 £20.95 TWO COURSES TWO COURSES
£25.95 £25.95 THREE COURSES
❆ ❆
FESTIVE AFTERNOON TEA FESTIVE AFTERNOON TEA ❄ ✵ ❄ ✵❄
✵ ✵
THREE COURSES
Celebrate Christmas by enjoying a sumptuous Celebrate Christmas by enjoying sumptuous Afternoon Tea, with festive fingerasandwiches, Afternoon Tea, with festive luxurious sweet desserts and afinger glass sandwiches, of Mulled Wine luxurious sweet desserts andRestaurant. a glass of Mulled Wine in the Mulberry in the Mulberry Restaurant.
❄ ❄
✷ ✷
AVAILABLE THROUGHOUT DECEMBER AVAILABLE THROUGHOUT DECEMBER
£19.95 £19.95 PER PERSON PER PERSON
✷ ✷
❄
❆ ❆
Call 01485 536030 to book your table. www.heacham-manor.co.uk Call 01485 536030 to book your table. www.heacham-manor.co.uk HEACHAM MANOR HOTEL, HUNSTANTON ROAD, HEACHAM, NORFOLK PE31 7JX HEACHAM MANOR HOTEL, HUNSTANTON ROAD, HEACHAM, NORFOLK PE31 7JX
MULBERRY AUGUST FESTIVE MENU FEAST NORFOLK SEPT19.indd 1 MULBERRY AUGUST FESTIVE MENU FEAST NORFOLK SEPT19.indd 1
11/09/2019 17:21 11/09/2019 17:21
Fresh Ground Coffee, Loose Leaf Tea, Wines, Beers, Cocktails
DELICIOUS, FRESHLY COOKED MEDITERRANEAN STYLE TAPAS, STONE-BAKED PIZZA, PASTA
An exciting new website for everyone who loves living and working in Norfolk
BREAKFAST, LUNCH, AFTERNOON TEA, DINNER, FABULOUS SUNDAY ROASTS AND BBQS OUTSIDE COURTYARD SEATING FULLY LICENSED BAR 6 Market Street, North Walsham NR28 9BZ 01692 405282 | info@shamblescafenorfolk.co.uk
norfolkonline.co.uk City 01603 578080 Coast & Country 01485 509823
Luxury Christmas Hampers & Fine Wines
Fine Feast
£250 Our Christmas hampers showcase the very best from our award winning Food Hall & Fine Wine Department. With a wide range to choose from starting at £25 up to our Regal at £500. Delivered with your own personal message. Corporate & Bespoke Hampers • Upgrade Options Order Online or Contact us
Norfolk Cheese Selection
Sweet Treats
Fireside Sparkle
£35
£50
£65
View our complete range or order your hamper...
...instore, online, telephone or click & collect
Bakers & Larners of Holt w w w.ba kersa nd la r ners.co.u k
8 -12 M A R K E T PL AC E , HOLT, NOR FOL K, N R 25 6 BW
t: 01263 71224 4
EATING OUT
Brasted's
| Review
Pushing the (culinary) boundaries IT’S ONE OF THE BIG BOYS OF NORFOLK’S DINING SCENE, SAYS SARAH HARDY AS SHE EATS AT BRASTED’S IN SOUTH NORFOLK www.brasteds.co.uk
NOVEMBER 2019
35
Y
OU’RE GREETED by smiling faces as you walk into Brasted’s and somehow immediately know that you’re in safe hands. The restaurant, set in the pretty village of Framingham Pigot, is famed for its superlative front of house service as much as for its great food - and has been for more than 30 years. It’s now run by Nick Mills, who has worked there man and boy, becoming managing director 20 years ago, and executive chef Chris ‘Buzz’ Busby whose relationship with the restaurant dates back to 1996. So they are a passionate and dedicated pair, now helped by general manager Sian de Waal and restaurant manager Ashley Bush. My husband and I celebrated the departure of our youngest to university with a mid week dinner, toasting her success and stopping me from getting too ‘empty nest’ about it all! Three courses are £48 while four courses are £56, which includes canapés, amuse bouches and pre-desserts.
36
www.feastnorfolkmagazine.co.uk
EATING OUT
COLUMN
Brasted's
Name
|
|
I started my evening with a Brasted’s Bramble, a very moreish cocktail of gin, lemon juice and Crème du Mûre, while he had a pint of Adnams’ Ghost Ship. We nibbled on canapés, including very nice courgette frites with tzatziki, as we inspected the menu which brims over with local produce - Buzz is especially keen on game and has great relationships with local shooting estates, which guarantees high quality birds. We moved from the comfy bar area, (noting the nearlegendary piano which had pride of place in the original Brasted’s, on St Andrew’s Hill in the city, now the home of Bishops), to the restaurant. The whole place is decorated in opulent style, with the walls a deep red, exposed brickwork, period furniture and those essential crisp white tablecloths. There are about six choices per course, and dishes are elaborate affairs, which display high levels of technical ability and push culinary boundaries. And we should mention the wine list, nay wine directory, which bulges with choices for even the most sophisticated of palates. After an amuse-bouche of little haddock fishcakes, I selected a roasted vegetable mille-feuille, prettily presented with cauliflower purée and pickled carrot and cucumber. Flavours were clear and sharp. A good beginning. Himself also went veggie, with a Portobello mushroom and spinach tart, enhanced with baby turnips, celeriac purée, crispy leeks and enoki mushrooms. Other choices included pan seared cod cheeks and seared calves’ livers, and I must say I thoroughly enjoyed the home made tomato and garlic focaccia and its tarragon butter. We didn’t opt for a fish course but ploughed on with our mains - beef fillet for me, with a garlic potato fondant, roasted parsnip purée, spinach gel, oyster mushrooms and a beef jus. It carried a £3 supplement and was worth it! My knife slipped through the meat with consummate ease, and I loved dipping and testing the accompanying bits and bobs. My husband had North Sea brill fillet, served with celeriac fondant, pea emulsion, saffron aioli, watercress pesto and crevette reduction. Wow! It zinged off the plate with all those textures and flavours. Wild duck and venison steamed pudding were other choices, alongside two vegetarian dishes, including an aubergine and basil sponge of which I had a little portion, just to try. NOVEMBER 2019
We also shared plenty of seasonal vegetables, and I had a glass of Winbirri’s Pinot Noir rosé, one of my favourites and all the better for being produced just a few miles away. Desserts are, for my money, one of Buzz’s real strengths. After a banana mousse pre dessert, I had a squidgy peach panacotta with peach purée, biscotti crumb and an almond tuile which was great fun. He went for chocolate, of course, in the shape of a mint chocolate whip, white chocolate ganache, milk chocolate dust and a peppermint sorbet. Suffice to say, all the dishes are prepared with considerable skill and served with panache. Brasted’s, which holds 2 AA Rosettes, offers thoughtful fine dining, and gets you excited about food: what is on the menu this time? What has chef come up with this time? What new taste combinations are there to try? Then it was back to the lounge for dainty chocolates, fudges and Turkish Delight; I had a strongish latte and he sipped on a mint tea. And as we rubbed our rather full bellies, we thought, albeit briefly, of our daughter, no doubt tucking into a Pot Noodle or beans on toast in her student kitchen. Her time will come! BRASTED’S is well known as an events and catering company, with its own wedding and event suite at Framingham Pigot and also a further venue at Langley Abbey, in lovely countryside near Loddon. There are also six boutique bedrooms at Brasted’s Lodge, Framingham Pigot.
37
Review
Luncheon is Served! FORSAKING HIS USUAL CHEESE ROLL FARE, DAVID WAKEFIELD, AND WIFE VAL, ENJOYED A ‘PROPER’ LUNCH AT THE SWAN, AT LODDON www.theloddonswan.co.uk
38
www.feastnorfolkmagazine.co.uk
IT’S A STRANGE MEAL, LUNCH. I am not referring to the food on offer, more the forms it takes and the clichés it has generated. ‘Out to lunch’ implies more than just food; the term Ladies Who Lunch has taken on a particular image; and how about ‘luncheon’ as it always is at Downton Abbey – ‘there will be one more for luncheon, Carson.’ For me it’s something of a treat. Like a lot of busy families we tend to have our main meal in the evenings to fit in with working members; my lunch is more often a cheese roll and a packet of Mini Cheddars. So, when the editor offered my wife and me a chance to have a proper ‘sit down’ lunch, we jumped at the chance. What’s more, the invitation was to The Swan, at Loddon, a place I hadn’t been to for about 30 years, particularly since Loddon was bypassed. It was much as I remembered, but, looking at the food on offer, a good deal more sophisticated. The man in charge of things there is Andrew Freeland, who spared time for a pleasant chat with us as we discussed our menu choices. While the food menu is, like
EATING OUT
The Swan, Loddon
| most places these days, nicely pared down – which makes things much easier for the diner - it was the impressive drinks menu which caught my eye. There are, for example, 20 gins on offer. I am not a gin drinker, but my wife is a recent convert and there seemed to be a suitable gin for all occasions, from the UK, America, Spain and the Isle of Wight, no less. Andrew obviously has his finger on the pulse so far as popular alcohol is concerned, and this is also reflected on his wine list. For a start it’s sensibly priced: it’s difficult to find a bottle for under £20 in a restaurant these days, but the Swan’s list starts at £17.50. But for those with deeper pockets and more discriminating taste buds, there is Andrew’s fine wine list, topped by what sounds like a delicious Puligny Montrachet at £65. Maybe another time! Although the lunch and dinner menus are identical, there is plenty of choice, despite its dimensions; and there is always a supplementary blackboard choice of ‘specials’ from the kitchen team under the direction of chef Jason Wright, with meat and fish starters and mains, plus pub classics like burgers and fish and chips, sandwiches and puddings. Though momentarily tempted by the special starter of smoked haddock and parmesan risotto (£7.95), I had already decided to have smoked haddock for my main dish, so went for the goats cheese mousse, with beetroot, apple and walnut dressing (£7.95). My wife chose the pan fried mackerel fillet, with
NOVEMBER 2019
celeriac remoulade and rye toast (£6.50). My mousse was delicious, silky smooth and creamy, perfectly accompanied by the sweetness of the beetroot and apple. The mackerel was also beautifully presented and enjoyed, although I must apologise to my wife for eating her rye toast (which I thought was mine!). Other starters on offer included soup of the day, ham hock terrine with a crispy hen’s egg, and cod and coley croquette, with red pepper purée and aubergine. My wife’s choice for main was the pan-fried sea bream, with dill crushed potatoes, cauliflower, and a warm tartare sauce (£15.95) from the specials board; my smoked haddock, spinach, crushed potatoes and brown shrimp beurre blanc (£15.95) matched it in the presentation sense; and in both cases, the fish was perfectly cooked and nicely seasoned. If you didn’t want fish, then the menu included pea and mint risotto, ballotine of chicken leg with roasted onion, mash and jus, and venison chops, with butternut squash, roasted garlic mash and kale. See what I mean about the choice? We couldn’t, regretfully, manage desserts although the choice of chocolate marquise, lemon curd cheesecake, raspberry parfait and Lakenham Creamery ice cream was a tempting one. Whether it be lunch (or luncheon) or dinner, or just a nice gin and tonic, then it is well worth branching off the A146 and rediscovering Loddon – and The Swan in particular.
39
Q&A
onMYa LIplate FE
A FORMER FOOTBALLER TURNED CHEF, WITH A LOVE OF SPANISH AND BRAZILIAN FOOD, JULIAN CARDOZA IS TAKING THE NORFOLK FOODIE WORLD BY STORM Find Julian on Twitter @ julschef1 or email juliancardoza.chef@gmail.com
NORWICH MARKET
SAN SEBASTIÁN
40
www.feastnorfolkmagazine.co.uk
W
ho are you and where do you work? My name is Julian Cardoza and I am a 30-year-old private chef who stages supper clubs in Norfolk and London.
Where did you train? I trained at the Savoy Hotel after moving to London from Brighton. I then moved to Raymond Blanc’s restaurant, the Queen’s Head in Weybridge, Surrey. As we have a young family - Ruben, aged three, and Rocco, aged two - my wife, Alexia, and I decided to move out of London to Norfolk where my wife’s parents live. And we have never looked back! As a family we love the county and, as a chef, I have built a really strong relationship with local growers and suppliers.
Describe your perfect meal I love food markets. Pop in Brixton is amazing. There are about 30 to 40 shipping containers and each one has a different little pop up restaurant with incredibly creative chefs doing their thing. I walk around with my family, listening to live music and tasting all the different foods and drinks on offer! There’s no better way to spend a day. Where do you like to eat out in Norfolk and beyond? I really enjoy Farmyard in Norwich, plus the city’s market - there is some really tasty food on offer there. In Brixton, I enjoy The Shrub and Shutter and the Naughty Piglets, but Barcelona and San Sebastian in Spain are my favourite foodie destinations. I went to Arzak in San Sebastian for my birthday which has three Michelin stars, and it was mind blowing!
Who is your favourite chef? My favourite chef is Alex Atala who owns DOM in Brazil. His food completely blows my mind as it is so innovative and visually stunning. I have to say he is definitely a massive inspiration to me. Single handedly, he changed Brazilian cuisine, bringing it right out of the Dark Ages.
Tell us something we don’t know about yourself I grew up near Brighton and actually played pro football for them until I got injured and had to retire. So I moved to London and fell into cooking - fortunately, it was love at first sight. I love everything about being a chef but, at 18, I would never have pictured myself in this profession.
What three ingredients are always in your cupboard? The three ingredients I always have are: Agar agar - a vegan gelatine. I love making gels and even sauces with it as it is such a fine powder that it never goes grainy.
What’s your foodie prediction for the coming few months? I love pickling and fermenting, especially fruits and root vegetables, so it would be great to see more pickled and fermented produce on plates as they really elevate certain dishes. Recipe
Smoked paprika. I use it on everything from scrambled eggs to stews and marinades as it adds such a smoky depth of flavour.
Overleaf
Good quality extra virgin olive oil. I prefer mine from Sardinia. We go as a family every summer to visit relatives and I always bring a lot back. It is expensive but a hundred per cent worth it! It goes well with any salad, tomatoes and burrata with basil. What’s your foodie guilty pleasure? I love pie and mash but it has to be from the East End, served with liquor (a parsley sauce) and definitely not gravy, plus some jellied eels! I have such fond memories of going to watch West Ham play football on a Saturday, and before the match going into a pie and mash shop with my grandad and brother and having it. What’s your favourite tipple? Any craft Pale Ale or IPA - I really like what Wolf Brewery produces here in Norfolk. I also enjoy Guinness, and winewise, I really love one called Kung Fu Girl; it’s a fantastic Riesling, or else a chilled Picpoul de Pinet.
NOVEMBER 2019
41
AT LAST A SPACE FOR YOU W E H AV E R E C E N T LY R E F U R B I S H E D OUR CELLAR AND ARE PROUD TO A N N O U N C E T H AT W E A R E N O W TAKING BOOKINGS FOR CHRISTMAS AND INTO THE NEW YEAR!
THIS UNIQUE SPACE IS IDEAL FOR PRIVATE EVENTS WITH A VARIETY OF MENUS AND PRIVATE DINING OPTIONS AVAILABLE. IT CAN ALSO SEAMLESSLY CONVERT INTO THE PERFECT MEETING SPACE, ALLOWING YOU TO ESCAPE FROM GLOOMY AND CREATIVITY-SAPPING MEETING ROOMS. SO WHY NOT CREATE A MEETING TO LOOK FORWARD TO…?
!
JOIN
US
FOR A
HOLLY
JOLLY
WI N E
D RIN K IN G
FOOD
EATING
GOOD TIME
CHRISTMAS PARTY
70 ST GEORGE’S STREET, NORWICH
|
LASTWINEBAR.CO.UK
01603 626626
Q&A
R E C I P E
Beetroot, Gin and Juniper Cured Salmon, Blackberry Vinegar Gel, Avocado Mousse, Pickled Blackberries, Burnt Hazelnut Crumb, Nasturtium Leaves
Serves Eight
CURE 800g of salmon fillet; 8 juniper berries; 90ml of gin; 4tbsp of muscovado sugar; 2 large beetroot; 8tbsp of rock salt; 3 sprigs of thyme, leaves removed Blend all ingredients for the salmon cure in a blender until smooth. Place 3 to 4 sheets of Cling Film overlapping a glass dish. Put a serving spoon amount of the cure on the Cling Film and place the salmon skin side down on top of cure. Pour the rest of the cure over the salmon and wrap tightly around. Place in a fridge, with a tile or a can to weigh it down, for 24 hours. Turn over and leave for a further 24 hours. PICKLED BLACKBERRY 600g of blackberries; 150g of caster sugar; 200ml of water; 550ml of cider vinegar Put the sugar, water and cider vinegar in a pan and bring to the boil, then boil rapidly for 4 to 5 minutes. Put blackberries in a Kilner jar and pour the hot vinegar over. Cool and store in a cool, dry place for a minimum of 2 days. NOVEMBER 2019
AVOCADO MOUSSE 3 ripe avocados; 1tsp of table salt; 150ml of double cream; 2 limes, juiced Put all ingredients in a bowl and blend with a hand blender until smooth and then place in a piping bag. BLACKBERRY VINEGAR GEL 2tsp of agar agar; 80g of caster sugar; pickling liquid from blackberries Take the liquid from the pickled blackberries and boil with the other ingredients for 5 minutes, stirring continuously. Cool, allow to set, then put in a blender and pour 100ml of boiling water and blend until a smooth gel consistency and place in a piping bag. BURNT HAZELNUT CRUMB A handful of hazelnuts Preheat your oven to 180°C degrees. Place the hazelnuts in the oven and roast for 8 to 10 minutes. Allow to cool, place inside two sheets of kitchen paper and bash with a rolling pin until broken down a little. TO ASSEMBLE: Remove the salmon, rinse thoroughly, remove the skin with a sharp knife and slice as finely as possible. Place 6 slices onto plates, then a line of the crumb down the middle. Pipe 6 dots of both the gel and the mousse on and around salmon, place some nasturtium leaves onto some of the dots and then finally put 5 blackberries around the salmon.
43
as u tm yo se r ris en ee pe Ch wh ch am EE ng at, e h FR ddi me abl t pu y a ge bu d ve an
Family run farm and butchery specialising in beef and lamb reared on our own farm in Norfolk Now taking orders for Christmas 2019 please visit our website for more details
www.walsingham.co
Order now - festive hampers, full of locally sourced goodies
Whole turkey hamper, from £90 | Boneless turkey hamper, £60 Local cheese hamper, £25 | Luxury cheese hamper, £35 Christmas vegetable hamper, £10
Order today... online, by email or phone.
Our Christmas email is christmas@walsingham.co
Norwich Market
Mill House Farm, Low Road Shropham, Norfolk NR17 1EH www.djbarnardmeats.co.uk 01953 498511/497018
Row F, 124/125, Norwich Market Norwich, Norfolk NR2 1ND t: 01603 621966
Walsingham
Guild Street Walsingham, Norfolk NR22 6BU t: 01328 821877
Tuesday to Saturday: 9am-5pm | Sunday and Monday: 10am-4pm
CoxfordsNPORROFUODLLKNYPORROFUODLLKY Coxfords PROUDLY PROUDLY Butchers Coxfords Butchers P xfords NORROFUODLLKY NORFOLK Coxfords NORFOLK Butchers utchers Butchers CHRISTMAS AT
All of our pro d is sourced lo uce cally
All of our proAll of our produ ce duce is sourced lois so urc cally ed locally All of our pro duce Aisll so ofuorcuer dpro lod caully is sourced lo ce cally
LOCALLY SOURCED, HIGH WELFARE LOCALLY SOURCED, WELFARE LOCALLY SOURCED, HIGHHIGH WELFARE & FREE JOINTS, FREE RANGE POULTRY, ROASTING JOINTS, FREEHIGH RANGE POULTRY, MEATS, TRADITIONAL NORFOLK RANGEROASTING LOCALLY SOURCED, WELFARE LY SOURCED, HIGH WELFARE DRESSED ON-SITE. OF TURKEYS LOCALLY SOURCED, HIGH EAST WELFARE AWARD WINNING SAUSAGES,
AWARD WINNING SAUSAGES, ROASTING JOINTS, FREE RANGE POULTRY, NG JOINTS, FREE SRANGE POULTRY, 2018 BEST BUTCHER. CHRISTMAS ENGLAND’ ROASTING JOINTS, FREE RANGE POULTRY, COLD MEATS, PIES, PASTIES COLDORDERS MEATS, PIES,FROMPASTIES & MORE TAKEN NOVEMBER 1. & MORE AWARD WINNING SAUSAGES, RD WINNING SAUSAGES,
AWARD WINNING SAUSAGES, COLD MEATS, PIES, PASTIES &732280 MORE 11 MARKET PLACE, AYLSHAM 01263 MEATS, PIES, PASTIES & MORE 11 MARKET PLACE, AYLSHAM 01263& COLD MEATS, PIES, PASTIES MORE 732280
WWW.COXFORDSBUTCHERS.CO.UK 11 MARKET AYLSHAM 01263 732280 ET PLACE, AYLSHAM PLACE, 01263 732280 11 MARKET PLACE, AYLSHAM 01263 732280
Direct from our Norfolk Farm Free range bronze turkeys available to order now online Use code ‘FREERANGE’ for a free pack of free range pork and chestnut stuffing with each order
www.mortonsfarm.co.uk
COLUMN
Old Hall Farm
|
COUNTER CULTURE OLD HALL FARM IN WOODTON, NEAR BUNGAY, CHAMPIONS THE TRADITIONAL BUTCHER’S COUNTER www.oldhallfarm.co.uk
I
N THIS DAY AND AGE where it seems that a day cannot pass without some celebrity or other opening their own vegan restaurant, or another ‘impossible burger’ product is developed, you might think it unusual that someone might open a new butcher’s shop, but Rebecca and Stuart Mayhew have done just that. Old Hall Farm formally opened its doors in May, and comprises a cow with calf dairy, farm shop, café, deli, vineyard and traditional butchery. Situated in the heart of the Norfolk countryside yet only a convenient 15 minutes from the centre of Norwich, the business operates with a very clear aim: to sell quality produce at a reasonable price, and it offers a truly local selection of goods from other small businesses in Norfolk and Suffolk to boot. Predominantly selling their own milk fed rare breed pork and pasture fed beef, the butcher’s counter also offers organic lamb, local free range chicken, and a fabulous selection of local game, to include venison, partridge, duck and pheasant, and even grouse. The whole ethos of the farm is based on sustainability, traceability, and quality. The butchery demonstrates this with the promotion of rare breeds, grown slowly NOVEMBER 2019
- not just with the pork and the Large Black pigs, but also with the native beef herd. Rebecca and Stuart have opted for a Riggit Galloway breeding bull who runs with the heritage pedigree Jersey cows. The idea behind such an animal is to produce stock that are able to be purely pasture fed - this has huge benefits not just for the quality, but also the nutrient density, of the meat – if purely pasture fed, the meat is higher in valuable Omega 3 fatty acids (by up to six times), and conjugated linoleic acid (CLA) which has been shown to help fight cancer. Purely pasture fed beef is also higher in precursors for Vitamin A and E and anti-cancer antioxidants compared to grain fed beef – plus the environmental benefits of grazing ruminants are endless in terms of carbon sequestration (see www.pastureforlife.org.uk). Rebecca and Stuart also wish to promote Jersey beef which, they feel, is highly underrated in the UK, yet attracts a premium in other countries. Whilst the animals may be smaller, the tenderness, eating quality and intramuscular fat are of a standard comparable with Wagyu. The shop, including the butchery, opens seven days a week from 8am until 6pm. Christmas orders are now being taken.
45
FESTIVITIES AT THE SWAN
Dine in December and experience a festive menu celebrating the best of local produce. We also have a range of boutique bedrooms, so you can also stay the night this winter.
£23.95 TWO COURSES £29.95 THREE COURSES 1ST - 23RD DECEMBER (excludes Monday)
12PM - 2.30PM | 6.30PM
- 9PM
RESERVATIONS:
01508 528039 www.theloddonswan.co.uk
The Swan, Church Plain, Loddon, Norfolk NR14 6LX
RECIPE
Creake Abbey Cafe
| R E C I P E
Stir
C R E AT E A
Stir-up Sunday is on November 24 so here’s a great Christmas pudding recipe from Creake Abbey www.creakeabbey.co.uk
FRUIT SOAK Serves Six 200g of sultanas, 200g of raisins, 100g of dried cranberries, 100g of currants, 75g of mixed dried peel, 75g of glacé cherries, 100ml of spiced or normal rum, 100ml of brandy, 200g of dark muscovado sugar, 75g of treacle, 1 orange (zest and juice), 1 lemon (zest and juice), 1 lime (zest and juice) Put all the fruit soak ingredients into an airtight container and leave somewhere cool or in the fridge for a minimum of three days. BATTER 3 eggs, beaten, 75g of fresh white breadcrumbs, 175g of unsalted butter, fully melted, 1 eating apple, freshly grated, 75g of self-raising flour (sieved), 1 tsp of sea salt flakes, 2tsp of ground mixed spice, ½tsp of ground cloves, 1tsp of ground ginger This recipe is for a 1.75 litre ceramic pudding basin. Place a pan for steaming on a low heat and find a trivet or similar (scrunched up tin foil will do) to sit in the base of the pan to ensure the pudding basin is not in direct contact with the heat. Grease a ceramic basin with butter, line the base with a circle of parchment and cut an additional piece the same size as the rim to go on the top. Transfer the fruit mix into a bowl big enough to take all the remaining ingredients. Use your hands to work in the ingredients in the following order, taking care not to over work or mix too roughly. First add the eggs, then breadcrumbs, then the melted butter, then the grated apple and lastly the flour, spices and salt. Make sure everything is well combined before transferring to a pudding basin. Place the parchment disc on the surface of the batter mix and then tie a larger circle of baking parchment tightly around with string, to cover the lips of the basin. Place in the pan, on the trivet, with enough water to come halfway up the sides of the basin. Steam on a hob or in the oven with the pan lid on, over a low heat, for around 6 hours (check water in pan does not disappear during this process). Carefully use a clean skewer to check if the centre of the pudding is cooked. When cooked, the skewer will come out clean. Remove and leave to cool. Then wrap in muslin and close tightly with butcher’s twine. Store in a cool, dry place, adding a dash more brandy as desired once a week (optional!). On the day, reheat the pudding by steaming as before, over a low heat for 2 hours. Make sure you have tightly sealed the pudding with fresh baking parchment over the top and lips and/or with muslin. Or cook, covered, for 15 minutes in a microwave on medium high. Turn the pudding out of its dish and pour over 100ml of warmed brandy. Ignite before bringing to the table and serve with brandy butter or whipped double cream.
CHRISTMAS PUDDINGS, made using this recipe, are also available to purchase in Creake Abbey Food Hall.
ELLSSE W E H T HOAU RANT CRAB ST U D RE OO
SEAF
2 courses only £22* 3 courses only £27* Only available December 1-20
us en r. M be ls y m ai r t ce et Pa D e r d a s i n fo t m l e i te ris ila b ebs C h va w a ee S
Come and party with us this Christmas season
Middle of nowhere, centre of everywhere! Fresh, local and seasonal is our ethos here at the Saracen’s Head, so come and enjoy a delicious, locally sourced meal with us Open for Lunch and Dinner, 7 days a week Monday - Saturday lunch orders from 12.00 - 2pm Sunday Lunch 12.30 - 2.30pm Dinner orders from 6.30 - 8.30pm except Sunday & Monday 6.30 - 8.00pm From mid-November - closed Sunday evening and Monday lunch You are always best to make a booking. Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk
View our Party menu online!
38-40 Freeman street WELLS-NEXT-THE-SEA CALL US ON 01328 710456 WWW.WELLSCRABHOUSE.CO.UK *Order in one week prior. ££5 deposit per person
www.saracenshead-norfolk.co.uk
Fresh, local and seasonal is our ethos here at the Saracens. Being in the middle of nowhere is the perfect excuse to come and enjoy a meal whilst you explore this wonderful part of North Norfolk. Our full menu is available every day, lunch and dinner and in addition we have our summer lunch menu from Monday to Saturday. Sunday lunches are very special and we offer the most delicious roast rump of Blickling reared beef. If it’s too far to travel for a meal, why not stay the night and make a quick break of it!
NOVEMBER AT ST
Summer Opening Times
RATTONS
In July & August we will be open 7 days a week this summer Lunch orders will be taken from 12.00 to 2.30 Dinner from 6.30 to 9.00, except Sundays and Mondays 6.30 to 8.30
Guy Fawkes af ternoon tea think toffee ap
ples and marsh mallows! Throughout No vember, £16.5 0pp
Extra special Guy Fawkes themed aftern oon tea Saturday 2nd & Sunday 3rd £20.50pp
strattons hotel CoCoes Café Deli • Restaurant • Self catering • Lifestyle/interiors shop
TAKEAWAY CRABS & LOBSTER AVAILABLE FROM 10AM OPENING TIMES: SUN-THURS 10-5pm; FRI-SAT 10-8pm SERVING FOOD FROM 12 with Surf and Turf on Friday and Saturday CALL US: 01263 837359 OR 07572 290793 CROMER ROAD, WEST RUNTON, NORFOLK, NR27 9QA
www.rockybottoms.co.uk
boutique luxurious classic contemporary heart of norfolk award winning restaurant afternoon tea cocoes café deli self catering Luxury without sacrifice to the environment ash close swaffham norfolk pe37 7nh 01760 723845 enquiries@strattonshotel.com www.strattonshotel.com
RECIPE
Baking for Bacon
|
Pick me up! www.priscillabaconhospice.org.uk
BAKING FOR BACON, A COLLECTION OF RECIPES TO RAISE FUNDS TO BUILD A NEW HOSPICE IN NORFOLK, IS NOW ON SALE, AND ONE OF THE CONTRIBUTORS, PRISCILLA BACON VOLUNTEER AND FORMER RESTAURATEUR, RACHEL ADRIANO, OFFERS THIS TERRIFIC TIRAMISU RECIPE IN MEMORY OF HER HUSBAND
RACHEL ADRIANO began volunteering at Priscilla Bacon Lodge in Norwich after 40 years working in hospitality - for 28 years, she owned Adriano’s Trattoria in London Street, Norwich, with her husband, Armando ‘Andy’ Adriano. In 2010, Andy was diagnosed with terminal cancer, and during his palliative care, a community specialist palliative care nurse recommended The Rowan Day Unit at Priscilla Bacon Lodge, which Andy subsequently attended every week for two years. Sadly, Andy died in Priscilla Bacon Lodge in March 2014, with Rachel saying: ‘I was offered bereavement counselling there, which was incredibly helpful, and a year later I became a volunteer. ‘I am delighted to be supporting the fundraising for a new hospice. My tiramisu recipe was one of our signature dishes at the restaurant, so it felt like the ideal choice!’ BAKING FOR BACON costs £10, and is available from Priscilla Bacon Hospice charity shops in Aylsham, Drayton, North Walsham, Sheringham, Stalham and Taverham; plus Jarrold in Norwich.
NOVEMBER 2019
TIRAMISU R E C I P E
Serves 6-8
3 eggs, separated; 3tbsp of caster sugar; 250g of mascarpone cheese; 24 Savoiardi sponge fingers biscuits; 100ml of strong coffee; 5tbsp of brandy; 125g of bitter chocolate Beat the egg yolks with the sugar, and fold in the mascarpone a tablespoon at a time then beat gently for 1 minute until smooth. Whisk the egg whites until stiff and fold them into the egg yolk mixture. Arrange a layer of the biscuits in an oblong dish. Mix the coffee and brandy together and with a pastry brush, brush it over the biscuits. Tip: turn each biscuit over and brush again. Cover them with the mascarpone mixture and scatter with a good covering of grated chocolate. Cover with another layer of biscuits and continue in the same way until you have used up all of the ingredients, finishing with a layer of mascarpone covered with bitter chocolate. Chill in fridge for a few hours - overnight is best!
49
Direct
BIG INTERVIEW
Karen Hester
|
A N D TO T H E P O I N T Karen Hester is the former office cleaner who has become Chief Operating Officer of Adnams. Emma Outten heads to Southwold to hear her remarkable life story
S
HE MAY NOW BE THE COO (Chief Operating Officer) of Adnams, but, if truth be told, Karen Hester preferred it when she was known as GOD (Group Operations Director)! ‘I loved that title,’ laughs Karen, sitting in her corner office at the brewer’s very environmentally friendly distribution centre, just outside Southwold. She started out as a former office cleaner for the company, and although it may lead to neat headlines such as ‘From Mop to Top’, it doesn’t really tell the whole story of Karen’s rise. Rather, hers is a remarkable story that illustrates how determination and hard work really can lead to great things. Born and bred in Reydon, she joined the Army at 16, was named best recruit, was promoted to lance corporal and became the youngest woman in the UK to hold an HGV licence when she passed her test. However, getting married and subsequently falling pregnant left her facing a stark choice of getting an abortion or getting out of the Army. To cut a long story short, she became one of the first women to take the Ministry of Defence to court for sexual discrimination. It was a long-fought battle, and perhaps unsurprisingly, Karen has gone on to become Chair of the Bench at Ipswich Magistrates’ Court: ‘That six year fight and it was a fight - made me hate injustice.’ It was a game changer, or rather a law changer. ‘People always ask ‘what’s your proudest moment?’ and it’s actually not about work, it’s about helping to change the law.’ In the middle of all this, and with two young children, Karen joined Adnams in 1988 as a part-time cleaner. However, with her background in Army logistics and transport, it wasn’t long before her expertise in operational management was spotted.
50
www.feastnorfolkmagazine.co.uk
I like the culture, I like the brand and I like that we are a very forward thinking company but we still hold family values.''
NOVEMBER 2019
Any future plans? ‘I’m writing a book, with a ghost writer - it might be out next year or the year after.’ So what does she want her legacy to be? ‘I want to walk down the street when I’m retired (in however many years time) and people go ‘Morning Karen’, not throw tomatoes at me! ‘You want to leave a legacy for your family and you want them to have a better life than you had,’ says Karen, before adding: ‘I didn’t have a good childhood’. She separated from her husband in 1995 and her children (Emma and Andrew) are now 36 and 33, respectively. She also has three grandchildren. ‘I love my grandkids - family time is important. My granddaughter is five minutes up the road and the grandsons are eight miles away.' She describes herself as ordinary, even though her life story is anything but. ‘I guess when you have a tough childhood, marriage or anything, you can sink or swim. And I swam for my life.’ www.adnams.co.uk
Having progressed in logistics, procurement and transport, Karen became Operations Director in 2007. The following year Karen won the title of East of England Business Woman of the Year and then in 2013 she (and the company at large) won the Business of the Year in the First Women Awards, in recognition of Adnams’ success in supporting women employees to reach their full potential. ‘I am exceptionally proud when I get an award,’ says Karen, although she adds: ‘I don’t see myself as exceptional compared to anyone else.’ In 2015, she joined the Main Board, becoming the first female executive director, and later that year was awarded an honorary doctorate by University Campus Suffolk in the same cohort as Ed Sheeran. These days, Karen, 57, has responsibility for the operations of the Adnams brewery, distillery, hotels, pubs and shops - managing a multi-million pound budget and hundreds of employees. ‘I’m local so it’s important to me that this community thrives. I like to employ local people. It’s not about doing the right things, it’s about doing things right.’ She loves the diversity of her job. ‘There’s always something, so whether it’s the manufacturing side in the brewery, the Swan Hotel in Southwold or a vehicle broken down on the A12, or whatever, it’s just a really diverse role. I do love it because there’s never a dull day.’ Plus, she says: ‘I like the culture, I like the brand and I like that we are a very forward thinking company but we still hold family values.’ As for her personal preferences when it comes to drink? ‘If I did drink beer the only beer I really like is Dry Hopped Lager - I’m a Pink Gin girl.’ Although she adds: ‘The Lemon and Tamarind Gin is stunning - the only trouble is you don’t feel like you’re drinking alcohol.’ The drinks market has obviously opened up since she first started at Adnams, and she likes the fact that the range at Adnams now includes spirits and wines. That, and the variety of places to eat and drink under the Adnams umbrella. ‘We have everything from pubs to top class hotels,’ says Karen, ‘so you can go to one of our managed inns or one of our tenanted pubs for really good pub grub or go a bit bistro, or you could really treat yourself and go to The Swan in Southwold.’ Is that her favourite? Sounds like it, although she adds: ‘I love the Bell Inn at Walberswick - I’m a regular there - and then I love The White Horse at Blakeney.’ She adds: ‘If I had to pick one out of the three I’d struggle.’
51
We are expanding our portfolio, so please contact us if you have a beautiful holiday retreat to share with others. Offices in Holt, Wells-nextthe-Sea and Holkham
01263 569220
owners@norfolkcottages.co.uk norfolkcottages.co.uk North Norfolk Business Awards WINNER 2019
Dovetail Interiors
| LINWOOD JAPANESE GARDEN 'BLOSSOM' FABRIC
CLARE BULLER AND CHARLOTTE FAWKES OF NORWICH-BASED DOVETAIL INTERIORS TELL US HOW TO PREPARE FOR THE FORTHCOMING PARTY SEASON www.dovetail-furniture.co.uk
ALBANY LAMP
EPSOM TRIPOD TABLE
ZOFFANY ‘HUNTSMAN GREEN’
PARTY SEASON is nearly upon us, so get your cocktail shaker out and get ready to enjoy it in some style! If you’re looking for inspiration to create your own beautiful cocktail lounge (or corner!) then why not start with the backdrop and dare to go big, bold and botanical with Zoffany ‘Huntsman Green’ on the walls? This staggeringly deep forest green can’t fail to make any place feel cosy and calm by evoking nature, while at the same time adding in a heavy splash of luxury and elegance - something every cocktail lounge needs. When going dark on the walls (and the ceiling if you’re feeling adventurous) it’s a great idea to add in some direct and indirect light by using mirrors and reflective surfaces to kick back some light into the room, while showing off the dark green to its best. Not only does the metallic brushed brass of this Albany lamp reflect the light off its surface but the shape has real simplicity and drama too, which is beautifully defined against the deep hue of the walls. To get right into the swing of cocktail making, there’s nothing nicer than the refined old school glamour of a drinks trolley or table; glam it up with this cute Epsom tripod table or pare it back with the sophisticated styling of the Verna trolley. Both would fit in perfectly with many styles of homes throughout
DOMINO BY MARGO SELBY, OSBORNEANDLITTLE.COM
y t r a P On
COLUMN
VERNA TROLLEY
the year - not just for Christmas cocktails! To keep the senses lively and stimulated, and to stop any space from feeling flat, mix it up by injecting texture and some striking colours. Burnished shades of rose, spice and rich jewel colours work with the dark surrounds to make colours glow with more intensity and impact. Linwood have the most exquisite playful velvet prints - vibrant, luxuriant and just plain gorgeous - Japanese Garden ‘Blossom’ has been used to upholster this chair, piped in contrasting Omega Velvet ‘Mantis’. But if large patterns aren’t your thing then why not go geometric; try the stunning silky intricacies of Domino by Margo Selby for Osborne and Little - use as curtains or for a dramatic finish in soft furnishings. Both fabrics add texture, interest and glamour, all of which help you achieve a modern speak-easy vibe. Call in to our fantastic new mezzanine showroom for any information on these featured products and our extensive fabric ranges. However big or small your project is, we can help you design the perfect and personal environment tailored to you. As an introduction to our new collections we’re offering 20 per cent off all new lines of furniture and lighting - just what’s needed to bring on the Christmas cheer! DOVETAIL FURNITURE Sprowston Road, Norwich
NOVEMBER 2019
53
A boutique, coastal holiday agency offering very special Norfolk retreats for discerning visitors to enjoy. 01328 887600 info@saltnorfolk.co.uk saltnorfolk.co.uk SALT, Hill Farm Barn, Main Road Holkham, Norfolk NR23 1AD
R E S T A U R A N T
Fresh fish straight from the quay! Open daily.
Plattensfishandchips
Plattensfishchips
@Plattens_Wells
PLATTEN’S. PAST. PRESENT. THE FUTURE OF FISH AND CHIPS
COLUMN
Kitchens
|
STORAGE SOLUTIONS AS CHRISTMAS IS AROUND THE CORNER, WHERE ARE YOU GOING TO STORE ALL THAT FESTIVE FOOD AND DRINK? KESTREL KITCHENS, BASED NEAR NORWICH, HAS THE ANSWER
www.kestrelkitchens.co.uk
NOVEMBER 2019
IF THE THOUGHT of feeding friends and family this festive season seems a tad overwhelming, now might be a good time to start thinking about storage solutions in the kitchen. There are plenty of things you can do on the surface, of course, to make sure your kitchen is clutter free this festive season: tea, coffee and sugar canisters are essentials that you’ll want to have easy access to, while clip-top glass jars are the ideal way to ensure ingredients stay dry, whether hidden away in a store cupboard or displayed on a shelf (which is very on trend these days). As well as canisters and jars, there are also plenty of more ambitious space-saving storage options available to suit your aspirations, according to Kestrel Kitchens, which has enjoyed welcoming the region’s more discerning kitchen customers for more than 30 years and helping them to enjoy beautiful bespoke, hand built kitchens. From internal pull-outs and drawer organisers, all the way through to tailored pantries and hidden worktop options, storage can be found in an extensive range of choices. Well-organised cupboards will obviously help to improve your Christmas catering experience, and help it to run seamlessly. Feeling clutter-free will help make it more of a stress-free experience, too. You can organise your kitchen space with specialised systems, hidden storage and even innovative cold storage options. Pull-out storage options cleverly cover every available surface with a spin, rotation or sliding movement, meaning all your non-perishable items are at your fingertips – these are particularly helpful in the corners of a kitchen, with pots and pans easily retrieved from a twisting carousel or rotatable platform (and if the units can be soft closing, so much the better). And whilst we’re in the corner of the kitchen, V shaped units are useful in taking advantage of all the available area. As for larder choices, there are lots of clever ways to maximise capacity, even if it’s as simple as a few well designed, practical drawers. In other words, with a bit of expert guidance, there are a wide variety of storage options to help you pack away all that festive food and drink you’re about to stock up on! KESTREL KITCHENS Plumstead Road, Norwich
55
Cookbooks H
TASTY READS
Be inspired by Christmas at Highclere, and Lady Carnarvon’s recipes, in amongst these latest cookbook offerings from Jarrold’s
CHRISTMAS AT HIGHCLERE
Feast Fave.
The Countess of Carnarvon £30 Christmas at Highclere is a look behind the scenes at the routines and rituals that make the castle the most magical place to be throughout the festive season. Lady Carnarvon guides you through Advent, Christmas preparations and Christmas Eve, all the way through to the day itself, and beyond. This book also tells the story of historic Christmases at Highclere, unexpected knocks on the door, and, always, the joy of bringing family - and staff - together after a busy year. The castle and grounds are transformed by decorations, including the raising of a 20ft tree in the saloon, and the gathering of holly and mistletoe from the grounds. The festive feeling is carried through to Highclere’s Boxing Day traditions, the restorative middle days and the New Year’s Eve celebrations. As well as telling the stories of Highclere Christmases past and present, Lady Carnarvon provides recipes, tips and inspiration from her kitchen so that readers can bring a quintessentially British festive spirit to their own home.
THE LOST ORCHARD
Raymond Blanc £20 Over the past seven years Raymond Blanc has planted 2500 trees in the grounds of his hotel-restaurant in Oxfordshire. Yielding about 60 tonnes of fruit for his kitchen each year, the orchard is full of ancient and forgotten varieties of British apples and pears, along with walnut trees, quince, medlars, apricots, nectarines, peaches, plums, damsons and cherries. A further 600 heritage fruit trees have been added from Raymond’s home in the Franche-Comte region of France. This sumptuously illustrated gift book is his love letter to each variety of apple, complete with beautiful black and white drawings, fascinating information and anecdotes about each fruit along with recipes and stories.
56
www.feastnorfolkmagazine.co.uk
DIARY DATE S
NOVEMBER 3 - Enjoy a book signing with Henry Blofeld, aka Blowers, as he launches his new book, My A-Z of Cricket. Tickets are £18 which reserves your book and a place at the signing. Howzat? 11.30am to 12.30pm, book department, lower ground floor.
THE HAIRY BIKERS’ ONE POT WONDERS
Si King and Dave Myers £22 A belter of a book from Si King and Dave Myers, aka the Hairy Bikers, serving up a feast of dishes to provide inspiration for weekday suppers or a slow roast for a weekend get together. Their repertoire heads from savoury classics like sausage and bean tray bake and showstopper quiche to sweet delights of rhubarb and orange crumble and boozy syllabub trifle. There are chapters on breakfasts and brunches, soups and salads, satisfying stews, quick one pot carbs, tarts and tray bakes, stovetop suppers, pies and pot roasts, and puds and cakes.
NOVEMBER 15 - Literary Lunch with the East Anglian Book Awards 2019. Tickets are £29.50 which includes a two-course lunch and coffee. Noon, Top of the Terrace, Norwich City Football Club. NOVEMBER 27 - An evening with Lady Glenconner, Lady-InWaiting to Princess Margaret, at The Assembly House, Norwich, 6.30-8.30pm. Tickets are £25 for a single ticket including one copy of the book, £30 for a couple's ticket including one copy of the book. Tickets are available online, from customer services, in store on the second floor, and by calling 01603 660661.
MARCUS EVERYDAY
GORDON RAMSAY QUICK AND DELICIOUS Gordon Ramsay £25 Jarrold price: £15 Gordon offers suggestions for 30-minute meals transformed by his Michelin-starred touches. Not many chefs can boast the ultimate fine dining experience at his 3 Michelinstar restaurant or the perfectly crafted burger from his Las Vegas burger joint. This is a collection of tried and tested recipes to meet the needs of engaged foodies strapped for time in the evenings. All the recipes take 30 minutes or less and use readily available ingredients that are transformed into something special with Gordon’s expertise for good food fast.
Marcus Wareing £20 Marcus delivers a compendium of family feasts. The eight chapters also include the resourceful Garden Patch; quick fixes In the Fridge; as well as recipes to rustle up a real treat of a supper when you’re Home Alone; cleverly put what’s left at the back of your fridge to good use in the Waste Not Want Not chapter; inspirational Home Baking with children or grandchildren; or catering for the masses in Weekend Dining. Packed with tips, tricks and techniques which will make every dish truly unforgettable, Marcus reveals how to really get the most out of each ingredient, so that anyone can create memorable meals in their own home kitchen. He also includes masterclasses that transform humble dishes into taste sensations: how to definitively cook the perfect steak, make flawless mash, as well as his fool-proof omelette.
Discover Jarrold BOOK DEPARTMENT Plus Chapters Coffee Bar - the perfect place to take a few moments out of your shopping or to sit and relax with friends. With over 30,000 book titles we’re proud to be a (deliberately) old-fashioned independent bookseller and are completely focused on bringing our customers the very best range and service we can. NOVEMBER 2019
UPCOMING BOOK & AUTHOR EVENTS
jarrold.co.uk/events LONDON ST. NORWICH 01603 660661
57
SARA is a qualified trainer, food consultant, recipe developer and food writer.
Free From
spicing things up THIS MONTH OUR FREE FROM RECIPE WRITER SARA MATTHEWS OFFERS UP A WHOLE ROASTED CAULIFLOWER AND A CAKE WITH HOMEMADE CHAI SPICE www.sarabynature.com
58
www.feastnorfolkmagazine.co.uk
This delicious roasted cauliflower is a great midweek meal or a stunning centrepiece for a seasonal dinner party. CRUSTED CAULIFLOWER 1 large cauliflower, leaves removed; ½ cup of pumpkin seeds; 1 jar of roasted peppers (about 350g, drained weight); 2-3 cloves of garlic, crushed; 1tsp of smoked paprika; ½tsp of cayenne pepper; 2tbsp of apple cider vinegar; 1tbsp of tomato purée; small handful of fresh parsley and thyme mix; zest of 1 large unwaxed lemon; salt and pepper, to taste Preheat the oven to 180°C. Remove the leaves from the cauliflower and steam for 10 minutes, remove and leave to cool. Place the rest of the ingredients in a blender and pulse to make a smooth paste. Turn the cauliflower over to expose the stem and spoon paste in, pushing through gaps to stuff the cauliflower. Place in a roasting dish and coat the top and
VE
with Roasted Pepper Crust and Tahini Dressing
4-6
SER
Whole Roasted Cauliflower
S
R E C I P E
sides with the paste. Place in the oven for 10 minutes. Remove and coat the top of the cauliflower again. Cook for a further 10 minutes, remove from the oven and coat with the last of the paste, return to the oven for a final 10 minutes. This method gives the cauliflower a beautiful crust of the pepper sauce. While the cauliflower is in the oven, make the tahini dressing. TAHINI DRESSING: Juice of 1 lemon; 2 cloves of garlic; 1tsp of maple syrup; sprig each of parsley, thyme and rosemary, finely chopped; salt and pepper, to taste; ½ cup of tahini; 2-3tbsp of water Add all the ingredients, apart from the water, to a bowl and whisk with a balloon whisk, then add the water a little at a time until you have the desired consistency. When the cauliflower is ready, remove from the oven and serve drizzled with the tahini dressing.
R E C I P E
Chai Spiced Cake with Orange Coconut Frosting This cake can be made in advance and frosted before serving or, if you leave off the frosting, it’s delicious served warm with a dollop of plant-based ice cream or custard. It freezes well without the frosting Serves - just defrost at room temperature.
12
combine, then pour into a cake tin, and bake for 30-35 minutes until a skewer comes out clean when inserted. This mixture is quite a wet, runny mix. Once the cake is cooked, remove from the oven and allow to cool in the tin. FROSTING 2 cans of full fat coconut milk (left in the fridge for at least 24 hours to separate the water from the cream); 1tbsp of freshly squeezed orange juice; 2tsp of maple syrup; 2tsp of orange zest; toasted coconut shavings, to decorate. In the bowl of a food mixer, or with a handheld mixer, add the cream from the cans of coconut milk and the rest of the frosting ingredients, apart from the coconut shavings, and mix until firm, like whipped cream. Spread this mixture over the cooled cake and decorate with orange zest and toasted coconut.
HOMEMADE CHAI SPICE 1tsp of ground cardamom; 1tsp of ground cloves; 3tsp of ground ginger; 2tsp of ground cinnamon; 1tsp of allspice; ¼tsp of ground black pepper Mix together and store in a jar. CAKE 250g of gluten free plain flour; 200g of unrefined sugar (I used coconut sugar, but soft brown sugar works too); 3tsp of chai spice; 1tsp of bicarbonate of soda; a pinch of salt; 240ml of unsweetened almond milk; 60ml of rapeseed oil; 1tsp of vanilla extract Preheat the oven to 180°C and line a square cake tin with parchment. In a large bowl, add the flour, sugar, spices, bicarbonate of soda and salt then mix. In a jug, combine the milk, oil and vanilla extract. Add the wet mix to the dry to NOVEMBER 2019
59
COLUMN
V egan
|
Slice
A FESTIVE
JULIA MARTIN OF PURPLE PLUM CATERING HAS A VEGAN VERSION OF A SPICED FRUIT CAKE FOR US
JULIA runs a Norwichbased catering and events company which specialises in locally sourced vegan and vegetarian food
www.purpleplumcatering.co.uk R E C I P E
I AM NOT SURE why fruit cakes have a bad rap. They used to be a treat we would wait for around Christmas - soft, sweet, full of fun stuff for us kids, I guess. Maybe we just lucked out with a fabulous bakery. I make versions of my spelt spiced fruit cake every year, and this version is adapted from the spelt flour version – instead I use almond flour and rice flour to keep it glutenfree. The cake keeps well refrigerated for a few weeks if you use rum or for a week with orange juice. Serve as is or with a rum glaze! Add nuts or seeds that you like, and some dates, apricots and cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on.
Spelt spiced fruit cake
240ml of orange juice, or a combination with a liquor (up to half of cup of rum, brandy, and/or whisky); 180g of dried fruits and nuts (I use pecans, cashews, walnuts, roasted sunflower seeds, candied ginger, currants, chopped dates, candied orange peel, cherries and apricots); 1tbsp of chia seeds (not optional as they help thicken the leftover orange juice. You can use 1½tbsp of flaxseed meal as a substitute); 55g of light brown sugar; 2tbsp of oil (I use organic safflower); ½tsp of vanilla extract; 80g of white rice flour; 84g of almond flour; 40g of potato starch; 1½tsp of baking powder; ½tsp of citric acid; ¼tsp of salt Add juice, dried fruit, nuts, seeds, and chia seeds to a bowl and mix. Let them sit refrigerated for a few hours or overnight. Preheat the oven to 180°C. Line a loaf pan with parchment or grease it. Take the juice bowl out from the fridge. Add sugar, oil and vanilla to the bowl and mix in, until the sugar is combined. In another bowl, add all the dry ingredients and whisk. Combine the dry and wet and mix to make a batter. Drop in parchment lined pan. Bake for 45 minutes. Check with a toothpick from the centre of the cake - it should come out almost clean. Bake longer if needed. Cool for 10 minutes, then remove from the pan. Cool completely before slicing. Store on the counter covered for up to 2 days, refrigerate for up to 10 days or freeze for up to 2 months. If using rum, you can store the cake on the counter and refrigerator for longer.
Serves Eight
NOVEMBER 2019
61
www.bawdeswellgardencentre.com
Christmas Sorted
FOOD HALL TOYS
LICENSED RESTAURANT CLOTHING BOOKS
PLANTS FURNITURE GIFTS CARDS
Norwich Road, Bawdeswell, Dereham, Norfolk NR20 4RZ Tel: 01362 688 387 ... more than just a garden centre!
Garden Rooms
Conservatory Insulation
Conservatory Roofing Systems
A Garden Room combines an outdoor feeling with the year-round comfort of an inner room.
A simple, quick and cost effective way to increase insulation.
A great way to make your conservatory into an ‘all year’ room.
Orangeries
Garden Offices
A popular and practical way to create much needed space to a home.
A great way to have more space but allow a separation and peace from the bustle of the house.
Contact us for a free consultation and quotation call us on 01603 720005
www.gardenroomdesigns.co.uk
COLUMN
Nutrition
|
CATHERINE JEANS
IS YOUR DIET MAKING YOU TIRED?
FEELING TIRED AT THIS TIME OF YEAR? ASKS FEAST NUTRITIONAL EXPERT CATHERINE JEANS. HERE ARE HER FIVE EASY TIPS TO BOOST YOUR ENERGY LEVELS DURING THE FESTIVE PERIOD
www.thefamilynutritionexpert.com
ARE YOU GETTING ENOUGH IRON? If you’re feeling more tired than usual, you may want to speak to your GP about getting your iron levels checked. Especially if you’re a vegetarian or vegan and don’t include many iron rich foods. You can get plenty of iron from plant based foods such as spinach, kale and broccoli, nuts, seeds, beans, pulses and also fresh parsley. If you eat meat, include some good quality red meat in your diet or chicken legs or thighs, as these are higher in iron. Your GP or pharmacist can advise on the best iron supplements. BOOSTING UP THE B VITS B vitamins are also important for energy production, and when we’re feeling stressed or super busy, then our body can use up a lot of B vitamins. Make sure you include plenty of dark green leafy veg in your diet, plus nuts, seeds, wholegrains and good sources of protein such as meat, fish, beans and pulses. These provide a wide range of B vitamins to keep you feeling full of energy. If you’re especially stressed, try taking a good B complex (but don’t forget if you’re on any medication to check with your GP first). BALANCING OUT THE SWEET STUFF Sugar is addictive. Fact. But there’s temptation everywhere we go at this time of year and when you eat too many sugary things, this can leave you with blood sugar crashes that can make you feel more lethargic. You can still have some treats, just make sure you’ve had some protein first so your blood sugar won’t crash so quickly. Have a small handful of nuts before some Christmas chocolate, eat your NOVEMBER 2019
Christmas dinner before your Christmas pud, and don’t go to a buffet ravenously hungry as you’re much more likely to reach for unhealthy foods. ARE YOU GETTING ENOUGH SLEEP? There’s often a lot more to do at this time of year, but do prioritise your need to get a good night’s sleep. The hours before midnight are ‘golden hours’ when it comes to sleep and super important for your body’s ability to recuperate. Aim to get into bed by 10pm at least two to three nights per week. Avoid the biscuit tin or Christmas sweets in the evening as this might affect your sleep. And keep the screens out of the bedroom and lights low around the house in the evening. GET SOME OUTSIDE TIME Not so much a dietary tip, but still super important for your wellbeing over winter. As the dark nights are upon us and we spend more time indoors, it’s important to still get some natural daylight. If we go to work in the dark, don’t get out at lunchtime and go home in the dark, we never see daylight. This can make us feel more sluggish, interrupt our body’s natural rhythms and make it more difficult to sleep. We might even be more inclined to reach for the carbs and sweet stuff. Try to get at least five minutes outside at lunchtime, drink your morning coffee outside or go for a walk whenever you can. Remember, there are many reasons why you can feel more tired, so if low energy persists, you should speak to your GP.
63
FRESH LOCAL SEASONAL VEG, FRUIT & SALADS NO SINGLE USE PLASTICS SUPPORTING LOCAL FARMS & PRODUCERS
FACEBOOK.COM/NORFOLKVEGBOX @NORFOLKVEGBOX @NORFOLKVEGBOX
COLUMN
Bawdeswell GardenWatch
|
It's a Green Christmas! Kevin Morris of Bawdeswell Garden Centre has some great gardening gift ideas for green fingered family and friends!
NOVEMBER 2019
w
w
.b
aw
de
sw
el
lg
ar
de
nc
en
tr
e.
co
m
suit every budget and, being mutually beneficial to humans and birds, what’s not to like?! But if I was out in the garden on a cold winter’s day, what would I appreciate more than anything? Well, it would have to be a decent hip flask filled with something warming! Having lived on Speyside for a while, I know for a fact that there is no shortage of wonderful, interesting whiskies out there to suit all tastes. But they’re not all made in Scotland closer to home we have our very own Norfolk based English Whisky Company producing some really interesting malts that I’d be happy to have in my flask too! All of these are guaranteed to warm the coldest gardener’s cockles – in the interest of gardening of course! As this is Feast magazine, I hope this gives you food for thought – in the words of Winston Churchill: ‘We make a living by what we get, but we make a life by what we give.’
w
I
T’S NOVEMBER and, although we’re in denial, Christmas is just around the corner, so our thoughts turn to the buying of gifts and, specifically, what to buy the gardener with everything! I always think a good place to start is with books, giving inspiration for the coming spring and summer and also guaranteed to induce a post-Christmas dinner snooze! But beware the dangers – you don’t want to offend someone by giving them a beginners’ guide when they consider themselves an expert, and, conversely, you don’t wish to intimidate a novice by giving them a guide to advanced propagation techniques! Everyone loves Monty Don, so why not try his The Complete Gardener - enjoyable for any level of expertise. The Royal Horticultural Society How to Garden from DK books is a great beginner’s guide too, brimming with useful information and facts. Every gardener loves a gadget and Wolf Garten make some really interesting products, some that attach to a multi-change handle: a seed wheel saves time and effort – perfectly spaced seeds and no need for bending down; or how about an adjustable fruit picker (hold underneath the fruit, cut the stalk with the built-in knife and the fruit drops into the collection bag)? Brilliant! However, you can’t beat a really well made traditional spade, fork or trowel Wilkinson Sword make some great, classic, garden tools and, if looked after properly, they will last a lifetime. A garden without wildlife is like a car without an engine (or gin without a tonic): it just doesn’t work, so what better gift to give than something to encourage wildlife? It all starts with the invertebrates, so a bug house is a great gift, as is a bee box - we all know that, without the pollinators, we’d have no flowers or crops. These aren’t just great for gardeners – kids will be fascinated with them too, so, although the Christmas morning reaction may be a little underwhelming, the joy and wonder they give may be longer term! Of course, you can’t go wrong with bird feeders – from the most basic seed holder to a beautifully crafted wooden bird table, there is something out there to
65
COLUMN
Rachael Parke
|
WINTER, WORK & PLAY RACHAEL PARKE
RACHAEL PARKE, OUR FRONT OF HOUSE CHAMPION, SAYS WINTER IS THE TIME FOR PLANNING AND STAFF TRAINING IN THE HOSPITALITY WORLD
www.number-29.com
I
T’S FAIR TO SAY that pubs and restaurants who rely on seasonal tourism are likely to fail if they hibernate like a hedgehog in the winter, or feel that their hoard of summer bounty will see them through the chilly months. Sure, summer holiday makers provide a hugely important lifeline to the hospitality industry, but we must recognise that there is something beautiful to experience all year round in Norfolk for locals as well as visitors. When was the last time you took a trip on the seal boats between November and January to see the pups, followed by a warming lunch? What about cosying up by a roaring log fire with a steaming bowl of local mussels? Or perhaps start early and watch the thousands of geese taking off at sunrise followed by brunch? We encourage our team at NoTWENTY9 to explore ideas to attract customers even on those dark, cold evenings or wet
66
www.feastnorfolkmagazine.co.uk
and windy lunchtimes. How about complimentary toasted marshmallows from our fire pit with your mug of hot chocolate? Or scooping gooey cheese out of local grown squash in the bar by the fire? Winter is also a perfect time to mentally work out our plan of action for the months to come. Staff training is extremely expensive in any business but it’s vital to ensure consistent service for our guests all year round. So why would we consider stressing about staffing overheads or, worse still, look at laying off summer staff just to experience costly training again in the spring? At NoTWENTY9, we believe winter is not the time to rest but to get ‘summer fit’ and our in house training really kicks in to prepare ourselves for the physical hard work ahead. So, don’t let winter slow you down from exploring everything great about Norfolk (we certainly won’t): come and join us for one our our cookery masterclasses, maybe a festive afternoon tea or even a reggae Christmas party and please remember: There is no such thing as bad weather, just the wrong clothing! Grab yourself a sexy raincoat and come and see us this winter! CHECK OUT OUR EVENTS PAGE on our website and subscribe to our mailing list to keep updated.
COLUMN
Roger Hickman
| Advice From One Of Norfolk’s Top Chefs
Ask The Expert
Recipe Online BANOFF EE PIE WITH WALNUT
Each month Roger Hickman, chef-proprietor of the award-winning Roger Hickman’s Restaurant, shares his top kitchen tips and answers your questions on all things culinary www.rogerhickmansrestaurant.com Do you prefer to cook on gas or electric? As far as the hob is concerned, gas every time. It’s so much more controllable than electric – even on an induction hob there is a slight lag after you turn the heat up or down, whereas with gas, it’s instant. Induction hobs do have the advantage of being easier to keep clean, though! As for an oven, I would go for an electric fan oven. This gives you the most consistent heat, throughout the whole oven, with no hotspots or cool zones. Steer clear of strange gas fan ovens - in my experience they simply don’t work.
add a knob of butter. Meanwhile, pan fry a piece of fish – sea bass, bream, turbot if you’re feeling flush – in a little butter. And there you have a delicious supper, in less than 10 minutes. Even easier, poach an egg and serve it on an avocado salad with crisped bacon and sun-blushed tomatoes.
The new Michelin stars were announced last month. What do you make of the whole Michelin thing? I think Michelin has less influence than it did If you have a question for 15 years ago, even if every chef wants a star Roger, send it to sarah@ in their heart of hearts. People are more I often don’t have much time to cook, but feastnorfolkmagazine.co.uk able to make their own minds up about food don’t want to resort to ready meals. Can now, without being dictated to by one guide. you give me some ideas for an easy but The Michelin Guide has also lost a bit of clarity. Can you tasty quick meal? have one system which gives equal ratings to gastropubs, Chop some streaky bacon and onion, and sauté it off in a tapas bars and restaurants in five star hotels? I think this pan in a little rapeseed oil. Once the onion has softened and has led to a growing inconsistency of standards within the bacon crisped, add some frozen peas, and a little stock. each star bracket, and that is undermining the credibility Let the peas cook, and you will have created a delicious of the Guide. cassoulet, with some reduced sauce. At the last minute,
NOVEMBER 2019
67
COLUMN
City College
|
Jetset
JOINING THE
HE MAY TEACH students all about travel and tourism, but it’s not for nothing that Glen Allenby also has a strong background in hospitality. The Level 3 course leader began his career as a head chef in Cornwall before spending a year in Switzerland, gaining ski chalet experience. He then spent 20 years running restaurants - his eponymous restaurant, Allenby’s in Halstead, Essex, and then the Round House in Thorington in Suffolk - before becoming a lecturer at City College more than 12 years ago. ‘I can offer that link and that experience,’ says Glen. ‘I tend to cover the more hospitality type course units, such as learning how to be a ski chalet host - I teach them how to cook a three-course meal, for example.’ Travel and tourism students at City College get the opportunity to visit places such as Disneyland Paris, and to go on a residential trip to Spain. Glen says: ‘They enjoy all the attractions and visit local producers and restaurants to get a really good feel for the resort.’ The department also works closely with organisations such as Norwich Airport, particularly the new International Aviation Academy. Glen says: ‘One of the new developments this year is that we are forging links with the academy.’ And they are also working with SaxonAir, the executive jet company based at the airport, which has its own hospitality needs, as Glen explains: ‘They are dealing with first class customers who are wanting a high standard of hospitality, such as knowledge of wines.’ He follows on by
68
www.feastnorfolkmagazine.co.uk
www.ccn.ac.uk
THE LINKS BETWEEN TRAVEL, TOURISM AND HOSPITALITY AT CITY COLLEGE NORWICH ARE GETTING EVER STRONGER, AS EMMA OUTTEN FOUND OUT WHEN SHE MET COURSE LEADER GLEN ALLENBY
JOE MULHALL, HEAD OF HOSPITALITY, CATERING, TOURISM AND ASPIRE, ADDS: ‘I’m lucky and proud to live and work in Norfolk. The region is fast developing into a foodie destination, hence such a large Hotel School at City College Norwich, offering highly responsive catering, hospitality and tourism courses, that have provided and inspired young people to enjoy the region's opportunities for growth in the tourism and hospitality sectors. The region remains an outstanding place to visit, in all seasons, and with the help and exposure from social media and television shows, people travel here from far and wide. Food tourism now includes the full range of experiences, cooking classes, producer visits, enjoying street food, discovering locals-only pubs, touring dramatic wineries, or diving into one-of-akind restaurants.’
hinting: ‘We are putting together a new programme which will hopefully be starting next September.’ Students on a travel and tourism course at City College can expect to wear a smart uniform for that professional look and to get lots of practical hands-on experience - this includes taking part in large scale events. ‘One of the key elements is the annual Hotel Takeover within the three Holiday Inn hotels in Norwich,’ says Glen. ‘The travel and tourism students get involved in the entertainment and gave a fantastic performance last year with the Greatest Showman inspired theme.’ But he adds: ‘They also get involved with the serving of the meal. It takes place again in March next year.’ Before all that, however, there’s something closer to home to organise, as Glen says: ‘Level 2 are going to put on an afternoon tea here in Debut Restaurant just before Christmas.’ Work experience outside of the college is a key component of the course. ‘They have to find themselves a two-week placement,’ says Glen, who adds: ‘A lot of the local employers are in the hospitality industry.’ Although travel and tourism can lead to lots of different careers, including cabin crew, resort reps and travel agents, he makes the point: ‘A lot will go into hotels as well as event management.’ Some students progress on to further study through university level courses. ‘It is really nice to see that progression,’ he says.
NICK HARRIS
COLUMN
Nick Harris
|
A
Fishy tale
FROM THE HUMBLE FISH PIE, TO THE LUXURIOUS TREAT OF HOME-SMOKED SALMON OR THE FINEST CAVIAR, IT’S TIME TO CELEBRATE SEAFOOD, SAYS JARROLD EXECUTIVE CHEF NICK HARRIS
www.jarrold.co.uk
USUALLY, at this time, of year many chefs will talk about embracing hearty foods such as winter stews, sweet apple or plum pie, or venison and game. While I have created this more traditional autumn fare for our menus at Benji’s and The Pantry, over at newly opened The Bay Seafood Bar the menu is decidedly different. There are, of course, winter warmers on the menu - the Jarrold fish pie, topped with creamy mash potato and served with sprouting broccoli is a winner; along with the Lobster Bisque, flamed with brandy and topped with tarragon cream, and a basket of artisan breads. And here you can also feast on Scandinavian Smörgåsbords of salmon gravadlax, pickled herring, seared mackerel with a dill and lemon verbena sauce, pickled cucumber and red cabbage, radishes, new potatoes and egg salad, served with Scandinavian bread; or a fish platter of smoked salmon, prawns, smoked trout mousse, avocado, pickled vegetables, pink salt, authentic Nordic salmon seaweed salad, and Swedish rye bread. With Christmas just around the corner, it’s time to treat yourself and others, so we also have a carefully curated caviar menu featuring three of the best caviars for those with a more refined taste – Oscietra, a firm golden to dark brown egg with a mellow nutty flavour; Acipenser, an intensely dark and almost luminous caviar that melts pleasantly on the tongue; and Beluga, considered the most prestigious caviar because of its rarity. The eggs have a soft creamy texture and subtle taste, which has a hint of walnut. Each is served with blinis, crème fraîche, grated egg white and egg yolk, and is served with ice-cold vodka. If caviar is not for you, but you fancy a treat, the Salmon Taster Board is a must. Featuring four unique tasting salmons, you can sample this delightful platter with a glass of Champagne (we can recommend one that matches perfectly), while taking in the views of Norwich market. Now that’s what I call a celebration. THE BAY SEAFOOD BAR is open now on Floor 2 at Jarrold.
69
COLUMN
Able Community Care
|
Food Past
OF THE
ENJOY RECALLING YOUR CHILDHOOD RECIPES WITH THE HELP OF A LIVE-IN CARER - AND YOU MIGHT EVEN WANT TO TRY COOKING ONE AGAIN!
IN THE 1940s AND 1950s home cooked meals usually followed a regular pattern. After the Sunday joint had been roasted, sliced cold and then minced for a cottage pie, it was often the turn of liver for the main meal of the day. However, consumption of liver in home cooking since then has gone down by 92 per cent. But liver is a great option - it is high in vitamin A, folic acid, iron and zinc, and is low in calories. Liver is versatile - it can be chopped and mixed in with ground beef in Spaghetti Bolognese or in homemade burgers. It also works well with many seasonings and spices. On a random day last month, we asked our carers to tell us if they cooked dishes with liver for their clients. One response was immediate as the carer was cooking liver for lunch that day, accompanied by onion gravy.
R E C I P E
liver and bacon
Serves Four
One delicious and well known dish of the time was liver and bacon accompanied by an onion gravy. It is simple to make in one pan, and perfect for cool autumn days. 450g of lambs’ liver, sliced; 4tsp of plain flour; 20g of butter; 1tsp of sunflower oil; 1 medium onion, sliced thinly; 2 rindless bacon rashers, cut into 2cm wide strips; 500ml of beef stock, made from a beef cube; 2tsp of tomato ketchup; salt and black pepper Rinse the liver in cold water and dry on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Put the liver in the bowl and coat with the flour. Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Shake excess flour off the liver and carefully place in the pan. Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then remove from the pan. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute, then add the bacon and cook, stirring occasionally until the onion is softened and golden brown (about 4-5 minutes). Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the beef stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy. Put the liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring. Season to taste. Serve with mashed potatoes and greens, or crusty bread.
Able Community Care is a provider of live-in carers to people with high dependency care needs throughout the UK. For a free brochure on any of our services Call 01603 764567 Visit us at www.ablecommunitycare.com Or email us at info@ablecommunitycare.com
70
www.feastnorfolkmagazine.co.uk
rs he uc le vo ab t ail gif av
Speciality coffee roaster and brewer
Looking for a great Christmas present? Subscribe for six or 12 months for fresh, seasonal single origin coffee delivered straight to your door each month
Three locations
Sainsbury Centre at the UEA Unthank Road Onley Street
For details of our events subscribe to our newsletter
www.kofra.co.uk
COLUMN
Second to None.
WorldName leader in wine dispense and preservation
SALUT, Manchester
| – Dual Temperature Compartments – EPoS Integration available – Cooling by refrigerator compressor – Temperature setting from 6 to 18 °C
72
www.feastnorfolkmagazine.co.uk
– Available in stainless steel or any RAL colour – Back bar service or self service – Environment control for external conditions – 1-3 configurable volumes
sales@enomatic.co.uk | www.enomatic.co.uk | Tel. +44(0)1603 768046 | @EnomaticUK
PROMOTION
Chet and Waveney Valley Vineyard
|
R A I S E YO U R G L A S S Celebrate Christmas with Chet and Waveney Valley Vineyard www.chetvineyard.co.uk THE CHET AND WAVENEY VINEYARD AND WINERY lies nine miles south of Norwich at Bergh Apton, in the rolling countryside of the Norfolk/Suffolk border. Currently there are three and a half hectares of vineyard in production with a further seven hectares planted. A new winery and visitor centre is being built that will be up and running in early 2020. After a number of years in the business world, Norfolk farmer’s son John Hemmant had a vision to create good English wine and several years on, after winning a number of prestigious awards, is achieving his dream. Inspired by the 17th century English scientist Christopher Merret’s paper on the creation of sparkling wine, John produces his prized Champenois method sparkling wine, Horatio, named after another inspirational Norfolk boy. The vineyard also produces three delicious sparkling wines, in the Skylark stable, one a 2017 brut blanc de blancs, a 2018 brut and demi-sec blush. There are also three distinctive still wines: Swift, an aromatic dry white with tones of tropical fruit, using the Schonenberg grape; Siskin, a dry white with citrus tones, using Solaris; and Redwing, a complex dry rosé with strawberry tones, using the Regent grape variety. The aim of the vineyard is to be a destination for wine lovers and those who would love to become part of a vineyard, whether by helping at harvest, NOVEMBER 2019
tasting, buying wine, joining the wine club, or holding a vine lease. A warm welcome by John, his wife Bridget and faithful spaniel Rosie, is always given to those visiting. Wine tastings are a great way to learn how the wines are made, from vine to glass, and to sample some delights of the vineyard from the magnificent Horatio, through the delectably sparkling Skylark, to the distinctive still wines. They are served accompanied by local cheeses and charcuterie. The Wine Club offers members exciting events and experiences related to the vineyard, and options for discounts on wine purchases. Vine leasing allows ownership of a quantity of vines for the duration of lease that can be visited throughout the year, special leaseholder events and cases of personalised wine. The vineyard also offers a contract winemaking service to small local producers. Christmas present ideas include: a sparkling wine pair in a box; wine tasting vouchers; wine holidays in the Vine house (sleeps six); wine club membership and the leasing vines (for every vine leased, two bottles of wine are expected by the lessee). TO GET IN TOUCH telephone 01508 333002 or email info@chetvineyard.co.uk
73
GOING UNDERGROUND 74
www.feastnorfolkmagazine.co.uk
Andy Newman reports on how he is filling his cellar!
W
HEN I BOUGHT MY HOUSE in Norwich’s Golden Triangle, there were several things about it which made me know it was right for me almost straight away. Aside from the great location, it had real fires, a delightful William Morris Arts and Crafts design, and even a north-facing music room for my piano. But perhaps the thing which really clinched the deal was that it had a cellar. For the first time in my life, I would be able to buy wine for ageing, safe in the knowledge that it would be able to rest in more or less ideal conditions while it slept towards maturity. I think for most wine-lovers, having a cellar is a dream. What fun it would be to build it up, keep it stocked, and then descend to the musty depths to bring forth all manner of perfectly à point vintages. You can of course keep your precious bottles above ground, but unless you are prepared to invest in a costly and not terribly environmentally-sound temperaturecontrolled wine cupboard, your wine will never be at its best kept in the house. To mature properly, your best bottles need three things: a constant temperature – ideally 11°C, but the constancy is almost more important; darkness to avoid UV light spoiling the wine; and a complete lack of vibration (which is why keeping wine in a fridge long-term is a bad idea – you have no idea how much movement its motor causes). You also want an element of humidity to keep the corks from drying out, but not too much, or else your labels will rot, and so, potentially, will the corks themselves. A constant humidity of about 70 per cent is ideal. Having racked out my cellar, the next task was planning what to put in it. It is all too easy to blow your entire budget on a relatively small number of high-end bottles, but I would advise against this. Firstly, you would be surprised how quickly you, your family and your friends will empty your cellar again. The instant availability of so many bottles can be impossible to resist. But more importantly, such an approach requires a level of patience I simply don’t possess. Buy decent Bordeaux en primeur and you will have to wait the best part of a decade before it is at its peak. Anyone who has tasted un-mature
COLUMN
Wine
| claret during its so-called ‘dumb phase’ will know just how disappointing it can be. If you are setting out on stocking your cellar, my advice is to do so in three more or less equal parts: bottles which you can bring back up again next week and enjoy; half-mature bottles which you can put away for two or three years before they are ready to drink; and then those long-term prospects which you are prepared to leave sleeping for years and years. This is a kind of ‘Good, Better, Best’ approach, and your budget should reflect this. Now, you may be the kind of plutocrat who opens a First-Growth claret every time you reach for the corkscrew, but for the rest of us cost will be a consideration. Resist the temptation to splash out if you will then feel reluctant to enjoy the wine because you are worrying about the cost. When you create your cellar, you are likely to build a rack capacity which you can’t instantly fill. Don’t worry about this - building up your collection over time is part of the fun, whether through trips across the Channel to visit vineyards and stock up (NB: by the time you read this, our politicians may have rendered this no longer possible), by visiting wine auctions in search of a bargain, or through interacting with wine merchants and letting them introduce you to new stars. A good rule of thumb if you are going to adopt the three-tier principle is that your cellar needs to grow to a minimum of 200 bottles. This will mean you always have wine to drink, and in time will have a steady supply of better bottles to open for special occasions. Of course, the 200 bottle number is a target minimum. The only limits to how big your collection can become will be space and the depth of your wallet. A cellar also allows you to buy en primeur. This is the process whereby you buy your wine as soon as it is released, often not actually receiving it for a year or more after that date (you only pay the duty when it is shipped). Vineyards do this to provide cash flow, rather than tying up massive amounts of capital in maturing wines; the ‘win’ for the drinker is that you will generally (but not always) get the wine considerably cheaper than it will be once it is ready to drink. Finally, don’t forget to try and make your cellar a pleasant place to be. There is a real pleasure in sitting with a glass, surrounded by your bottles, and just contemplating them. In this modern world of wellbeing and mindfulness, I can think of nothing more relaxing.
NOVEMBER 2019
ndy Three wines A month has enjoyed this Running With Bulls Tempranillo South Australia Co-op, £8 The slightly naff name suggests it is from Spain, and indeed Tempranillo is that country’s flagship grape, but in fact this is from Down Under, where the grape is gaining a foothold. Big, robust and beefy, with plums and cherries with a hint of spice. Great value. Chablis Domaine Fournillon 2015 Bakers & Larners, £12.99 A good value Chablis with a nice buttery, rounded mouthfeel. Made in a modern style without the mineral flintiness that Chablis traditionalists might look for, but if you don’t over-chill it, and let it breathe in the glass, it will reward you with stone fruit flavours and a smooth experience. Marchesi di Grésy Monferrato Rosso 2011 Bakers & Larners, £19.49 A rarity: a 100% Merlot from the Piemonte in northern Italy. The Merlot was originally grown to be blended with the local Barbera grape, but it worked so well, they decided to bottle it on its own. It spends 12 months in used Allier oak and then a further 24 months in Slavonian oak. Aromatic spices, forest fruits and damsons on the nose, and then plums, sour cherry, cedar and spice on the palate. With ripe tannins and perfect balance, this is a real find.
75
Make your choice from this month’s finest selections – capably selected by the in-store Fine Wine Experts at Bakers & Larners of Holt Meerlust Estate Red, £13.75
This wonderful red from the Meerlust Estate is full of cassis, plum, exotic spice and hints of floral aromas. Medium-bodied with intense flavours of crushed black fruit, cassis, vanilla and dark chocolate with soft silky tannins.
Marques de Murrieta Rioja Reserva 2014, £20.99
A very smooth and rich style of Rioja with an ample bouquet full of subtle elegant oak, red cherry jam, coffee and spices. Recommended with cured meats, grilled fish and dishes with rich sauces.
Patrizi Barolo 2012, £23.99
Big spicy nose with notes of berry fruits, plum, wood smoke and leather. Spicy dried fruit characters on the palate with good concentration, hints of tar, liquorice and meaty notes. Best drunk with hearty, gamey dishes such as beef or venison.
8-12 Market Place, Holt, Norfolk, NR25 6BW Tel: 01263 712244 • sales@bakersandlarners.com
Available in-store and online at www.bakersandlarners.co.uk @bakersofholt BakersandLarnersofHolt bakersandlarnersholt
The Bell Inn Eat - Drink - Sleep
17th century country inn at Rickinghall, between Diss and Bury St Edmunds Eight woodland themed bedrooms | Locally sourced menu | Coffee Corner December 14, 15, 21 - Have breakfast with Santa | December 22 - Meet reindeer!
Book now for Christmas www.thebellrickinghall.co.uk
STAYCATION
Canal Side
|
Water
BY T H E
WHO KNEW THERE WAS A CANAL IN NORFOLK? SARAH HARDY STAYS IN PART OF A CONVERTED MILL ON THE NORTH WALSHAM AND DILHAM CANAL FOR A GORGEOUS AUTUMNAL BREAK
NOVEMBER 2019
77
C
ANAL SIDE, a three-storey beautifully kitted out holiday home, is part of a former granary barn at Ebridge Mill, a Victorian red brick corn mill. It’s one of five or six properties at the site, and has been restored and converted with both flair and sympathy, keeping vaulted ceilings, huge beams and plenty of unexpected nooks and crannies. It has three spacious balconies, all overlooking the canal which add a real wow factor to the property, and provide perfect places to simply sit and read, with that vital glass of something nice, obviously. On the ground floor is a lovely Shaker-style kitchen, with a table that sits eight, a central island, granite worktops, and doors that open onto a terrace and a pretty, enclosed garden. Here is another large table where we took quite a few of our meals, watching the dog charge in and out of the water, each time looking more and more pleased with herself. The garden has a boules pitch, a barbecue and you can launch canoes and kayaks from the water’s edge which is something I fancy doing next time. There’s also a utility room (with both a washing machine and tumble drier) and cloakroom. On the first floor, and with great views over the surrounding countryside, is a fabulous lounge, with a nice big telly, massive sofas to simply sink into, and a woodburner for those cosy nights in. And the top floor has three bedrooms; a large ensuite master with its own balcony, a double and a twin, and another bathroom. If I was being picky, I would say the
78
www.feastnorfolkmagazine.co.uk
bedrooms are a bit of a squeeze, given all that splendid living space on the floors below. But they are comfy, with everything you need from full length mirrors, to good showers, and a telly in the master. It’s the sort of place you can settle into straightaway, with plenty of information about local attractions, DVDs, books, cookbooks and more - I could move in without any trouble at all! And I loved all the old photos of the mill, capturing both its heyday and subsequent decline. As we had a four-legged friend with us, we spent a lot of time out walking and exploring the immediate vicinity. Bacton Woods are across the road and have numerous trails to enjoy, and the walk along the side of the canal is lovely, with views back to the statuesque mill. We spotted a heron or two, and the property itself has a friendly kingfisher who likes to come calling! Happisburgh is just a short drive away and is another great walking option. The beach is dog friendly, and has lovely sand so is a favourite destination for my family. We enjoy walking along the beach to Cart Gap and then climbing the bank to the clifftop path. Just don’t go too near the edge as this area suffers greatly from coastal erosion. Enough said! The village pub, The Hill House, has plenty of local produce on its menu but we settled for drinks, with a Bloody Mary receiving particular praise! In fact, the kitchen and entertaining spaces are so lovely at Canal Side, we didn’t actually eat out, but we did visit The Shambles in nearby North Walsham for drinks and cakes. It is a fun place, quirky, with interesting dishes, and we also took early evening drinks at The Gunton Arms, mingling with the Bright Young Things, and enjoying a Norfolk Gin or two! Sitting outside, at a long wooden table, with the sun setting as the deer gently grazed in front of us, it’s a remarkable place - and that’s before I mention the art work inside! Canal Side is a perfect property for group bookings. We enjoyed a ‘Feast On Tour’ trip here with team members spending three days, walking, talking and of course, eating. It is so spacious, there’s room for all, whether they want to catch up with the news on TV, watch the wildlife outside or create scrumptious meals on the Range cooker.
Canal Side
|
www.norfolkcottages.co.uk
STAYCATION
“IT'S THE SORT OF PLACE YOU CAN SETTLE INTO STRAIGHTAWAY” NOVEMBER 2019
79
www.number-29.com
COMPETITION
NoTWENTY9 Bar and Restaurant
|
On Fire THIS MONTH, FEAST HAS TEAMED UP WITH NoTWENTY9 in Burnham Market to offer one reader the chance to win dinner, bed and breakfast for two. The restaurant with rooms, set in a Grade II listed building, is right in the village centre so has very easy access to many great shops, from fashion houses to a bookshop, deli and art galleries. Owned by charismatic Tim Roberts, it sees well known local chef Jeremy Parke at stove - a huge fire pit in the open plan kitchen - and his wife, Rachael, in charge of front of house, and the menu features the best local ingredients. You enter into an attractive lounge bar where a doublesided woodburner, comfy leather sofas and cool Reggae music set the tone. Here you might enjoy a cocktail or coffee and cake - and dogs are welcome, too. Moving through to the Orangery, you’ll find some real theatre as chef prepares your food on the wood fired fire pit - meats are from Swannington Farm to Fork and mussels and oysters are from Cyril and Ben Southerland in nearby Brancaster Staithe. Upstairs are a further dining room, a glass-sided wine cellar, and two private dining rooms, seating up to eight guests each, where bespoke tasting menus are served.
80
www.feastnorfolkmagazine.co.uk
WIN A CHANCE TO STAY AT TRENDY NoTWENTY9 IN GORGEOUS NORTH NORFOLK - WHERE THEY COOK ON A DRAMATIC FIRE PIT
NoTWENTY9 also boasts six boutique bedrooms, set in lovely gardens, where you’ll find huge beds, soft robes, walk-in wet rooms and roll top baths. It’s a real little oasis of style - and great food - in this thriving village, so makes a perfect getaway spot!
How To Enter: Simply visit our website, www.feastnorfolkmagazine.co.uk, to answer the following question:
What village is NoTWENTY9 in? and follow the competition instructions. Good luck! TERMS & CONDITIONS A winner will be selected at random when the competition closes on November 30, 2019. Normal Feast Norfolk competition rules apply and the editor’s decision is final. Restrictions apply - the prize excludes Saturday nights, December 24-27, 2019 and December 31, 2019, plus Valentine’s weekend, February 13-16, 2020. The prize must be taken by May 31, 2020. Over 18s only.
STAYCATION
Aldeburgh
| whitelionhotel.co.uk
A WEEKEND IN ALDEBURGH RIGHT AT THE HEART OF THE SUFFOLK HERITAGE COAST IS THE SEASIDE FOODIE TOWN OF ALDEBURGH. SARAH HARDY SPENDS THE WEEKEND EATING AND DRINKING HER WAY AROUND IT
NOVEMBER 2019
81
STAYCATION
Aldeburgh
|
SEA SPICE
A
LDEBURGH IS KNOWN for its musical heritage, a thriving arts scene, its shingle beach and fishing sheds, that rather controversial sculpture,The Scallop, and a very pleasing High Street. But to us foodies, it is something of a Mecca. The Brudenell and Wentworth hotels stand proud at either end of this upmarket resort, with well established restaurants like the Lighthouse and the Regatta, delis such as Slate, an Adnams shop, numerous cafés and that famous fish and chip shop all attracting food and drink fans from far and wide. My husband and I were based at the White Lion Hotel, near the timbered Tudor Moot Hall and the boating lake. It’s an attractive building, with large picture windows looking out to sea, and a friendly vibe inside. With 38 bedrooms and two restaurants, plus a bar where the locally produced Fishers Gin flows, it’s a very comfy place to stay and you can alternate, as we did, between popping out and exploring the town or just relaxing in the aforementioned bar, or the lounge areas.
82
www.feastnorfolkmagazine.co.uk
Apart from simply sashaying from pub to café to restaurant, there is much to see and do in the area. Walk the couple of miles to Thorpeness, past Maggi Hambling’s four metre high beach sculpture, where The Dolphin Inn is another lovely spot, and our deputy editor, Emma, is a big fan of canoeing on the Meare. Or you can stroll in the opposite direction to the 19th century Martello Tower, passing the yacht club en route. There’s the Jubilee Hall where many concerts and shows are shown, an Art Deco cinema, and a handful of good art galleries where contemporary work is of particular note. We explored Snape Maltings, five miles inland, but still a watery paradise, which is almost like a mini village itself these days. Their concert programme needs no push from me, and their food halls are pretty impressive, too, offering up local, British and international goodies. We lunched in their Café 1885 - a rather tasty rarebit for me - and I started my Christmas shopping! But, best of all for me, is just walking on the beach, especially at this time of year. It’s a bit wild and windy, but there are no crowds and all that fresh air fortunately makes you ravenous! LOOK OUT FOR the monthly Farmers’ Market at Snape Maltings on the first Saturday of the month. The next one is November 2, then December 7 We ate in the hotel’s Brasserie, where head chef Mark Waldock makes good use of local produce and producers including Pinneys of Orford for smoked fish, Sutton Hoo chicken and Suffolk Gold cheese, from nearby Needham Market. It’s a good, accessible menu with firm favourites such as toad in the hole, chicken kiev, platters and lots of fish - I had a very good fish pie and Himself enjoyed the garden risotto. Mention should also go to my great raspberry trifle for pud! We also ate in Sea Spice, the hotel’s Indian restaurant which is a very clever addition to the town’s dining scene. It’s in a great room, with dark green walls, much polished wood and subtle lighting. It felt like we ate our way through the menu, taking in everything from papadums to side orders like saag aloo, and plenty of very good home cooked breads. Our seafood and fish main courses were excellent, with a sea bass dish, with a Malabar fish curry sauce and Bombay potatoes, of particular note. We enjoyed cream teas, with fat fruit scones, at the Brudenell Hotel, the sister hotel to ours, and had drinks in the Cross Keys, a newly revamped Adnams pub whose menu looked pretty good to us so that’s a must for next time!
NOVEMBER 2019
FOODIE SHOPPING IN ALDEBURGH
• Salter and King - craft butcher’s - a superb display here, with plenty of locally sourced meat • Russell and Newnes - a friendly not stuffy wine shop - look out for their own label wine (red and white) Aldeburgh Bay, with makes a donation per sale to the local lifeboat station • Slate - a super deli and cheese lover’s heaven • Aldeburgh Fish and Chips - an institution. Simply a must despite the inevitable queue • Two Magpies Bakery and Café - I had a great avocado on sourdough lunch here - and the range of breads and cakes is ever changing. The Allpress coffee is recommended • Fishing shacks on the beach - try their daily specials which are chalked up on boards
83
LET THE
BellsRING
84
www.feastnorfolkmagazine.co.uk
T R AV E L
Aachen, Germany
|
FOUND JUST OVER THE FLEMISH/DUTCH BORDER INTO GERMANY, AACHEN HAS MUCH TO OFFER AND, WITH THE CHRISTMAS MARKETS JUST AROUND THE CORNER, THIS COULD BE A PERFECT TIME TO VISIT, SAYS SAMANTHA MATTOCKS www.aachen-tourismus.de
NOVEMBER 2019
85
T R AV E L
COLUMN
|
Aachen, GermanyAachen, Germany
©WWW.MEDIEN.AACHEN.DE/BERND SCHRÖDER
|
o
NE OF MY FAVOURITE things about visiting Aachen is the church bells. It sounds so simple, yet every morning – bar Sunday – you are woken at 8am by the sound of the bells pealing, gently waking up the city and announcing the arrival of a new day. On Sunday, the bells are set to 9am, allowing an extra hour’s grace for those who have enjoyed the delights of Aachen perhaps a little too much the night before! The ringing of bells aside, Aachen is a place rich in history. Found in North Rhine-Westphalia, Aachen is Germany’s westernmost city and is also known as Bad Aachen and Aix-la-Chapelle. It is famed for its incredible cathedral, town square and cobbled streets. However, for many, Aachen is most well-known for being the home - and final resting place - of Charlemagne, who built his residence on the old Roman thermal spa more than 1200 years ago, choosing the city to be the centre of his empire. Today, Aachen Cathedral, the first UNESCO World Heritage Site in Germany, houses the remains of Charlemagne, King of the Franks, and this beautiful and ornate building draws more than a million visitors to its doors each year. Also worth seeing is the Elisenbrunnen fountain, something that the locals are very proud of as it symbolises the connections to the city’s great past. The fountain is a popular meeting place among people of all generations and there are many coffee shops and patisseries in the area well worth a look.
86
www.feastnorfolkmagazine.co.uk
ELISENGARTEN PARK ©WWW.MEDIEN.AACHEN.DE/PETER HINSCHLÄGER THE FAMOUS ELISENBRUNNEN
The food in Aachen is very international, and you can enjoy cuisine based on favourites found the world over. However, they all have that Aachen twist, including the city’s special Printen – a ginger-based cross between bread and biscuit which can only be produced in the city through EU Protected Designation of Origin status. Printen, which have been made in Aachen for almost 400 years, can be found in coffee houses across the city, either made simply or adorned with chocolate, nuts or a sugar coating. Many restaurants also make a sauce for savoury main courses out of Printen, although I have yet to taste an enjoyable version of this traditional dish. Found down the cobbled streets of the old town is Macaroni, a very popular Italian restaurant with an Art Deco theme and a truly varied menu that captures both local flavours and Italian inspiration. Every time I visit, I have to enjoy Lucciano Pavarotti – ravioli filled with chestnuts, porcini mushrooms and Italian cheeses, and served with thyme butter. Utterly delicious, and one to recreate at home. Also of note is one of the starters – scallops served on grilled pineapple with coffee mayonnaise; bizarre but it really works! For those wanting something more substantial, La Pampa Aachen is found on the edge of the old town and if I say that it is an Argentinian restaurant, that should tell you all that you need to know! Run with wonderful German authority, you are pretty much told what you NOVEMBER 2019
87
COLUMN
Name
|
88
www.feastnorfolkmagazine.co.uk
T R AV E L
Aachen, Germany
| MACARONI RESTAURANT LOCAL SPECIALITY CAKE, AACHENER PRINTEN
will eat but the waitress and waiters have a knack of knowing exactly what the guests want; just as well as there is no English menu. However, gambas, or large prawns, arrive sizzling in garlic butter at our table, followed by one of the most tender and flavoursome fillet steaks that I have had outside of the UK. Served with a baked potato, swimming in sour cream and butter, you really don’t need anything else to go with this dish – other than the bottle of Malbec that your canny waitress has organised for you. Zum Goldenen Einhorn, or The Golden Unicorn, is also highly regarded for its food. Dark wood-panels adorn the walls of this, the oldest restaurant in Aachen, reputed to date back to 1349. This is a place to go and enjoy traditional German food and beer while sitting on the terrace and overlooking the Aachen City Hall. During the Christmas Market, you can sit here and watch the world go by while recovering from a full day of shopping and tasting. Aachen offers a perfect weekend getaway. Driving from Calais, it takes around 3.5 hours. You can also fly to Düsseldorf and hire a car or jump on a train. The advantage of taking a car means that you can also enjoy Aachen’s bordering countries of Belgium and the Netherlands with ease. We stayed at Novotel Aachen City on Peterstraße and have also enjoyed the Mercure Hotel Aachen am Dom, situated in the centre of the city. Like many of the restaurants and hotels across Aachen, both are home to statues of Charlemagne. AACHEN CHRISTMAS MARKET runs from November 22 to December 23 this year. NOVEMBER 2019
89
IT'S CHRISTMAS
ON DECEMBER 1, THE FIRST EVER PROUDLY NORFOLK CHRISTMAS FESTIVAL TAKES PLACE AT OPEN NORWICH. SARAH DANIELS AND MARY WRIGHT, FROM THE PROUDLY NORFOLK TEAM, TELL US ALL ABOUT IT
What’s the big idea behind the first Proudly Norfolk Christmas Festival? Proudly Norfolk Food and Drink Ltd have been expanding the activities that we organise. As part of our rebranding of the organisation in the spring, we decided that our strategy was to offer a second festival this year, and we are looking forward to hosting the event in conjunction with the team at OPEN - and festival sponsors Crown Supplies. There are many Christmas fairs and markets, but we decided we would run a very special Christmas Festival! And all undercover (apart from the reindeer). There are going to be more than 40 stalls - any new Proudly Norfolk members attending? We have a mixture of Proudly Norfolk members, so visitors will be able to buy unique food and drink gifts and provisions. Plus there will be some specially chosen craft stalls joining us for the day between 10am and 4pm, including the newest member: Olivia Shave of the Little White Lamb Co. at The Studio in West Harling. We hear there’s going to be a Santa’s Grotto - complete with reindeer - tell us more. Yes, we have Santa and his Elves in their own festive grotto, plus two very special reindeer, their sleigh and a beautiful owl. These guys are on a tight schedule so slots can be booked from 11am to 3pm. We are also having Christmas Carols with the King yes, Elvis will be in the building! In addition, there will be a choir singing more traditional carols, gingerbread biscuit decorating, festive wreath and decoration making and lots of other children’s activities. And what’s this about a kid free zone? There is going to be an adult crèche; a special bar area, with comfy seats and newspapers! We are also having a shopping crèche, so you can drop off items to collect later in the day. What will people be able to eat on the day? Santa is hosting two very tasty meal options: the chance to have
lunch or tea with him. Each child will receive a special food box with a present, and be able to eat alongside the big man. Plus, there will be hot street food available upstairs and the Café at OPEN will be serving festive menu items! What else can people expect? Each Proudly Norfolk member has been asked to dress their stand, and our sponsors will judge the best; we have already seen a few outfits! There are also several specific Christmas offerings in the making; it really is a joint effort in making this the first of many wonderful Christmas Festivals. Guests can immerse themselves in the spirit of Christmas, as a family or as a present buyer! And there’s going to be a hamper wrapping service available? OPEN are running a hamper wrapping service, of different sizes, for a donation to the work of the OPEN Norwich Youth Trust. So, you don’t even need to worry about wrapping your presents! A true one stop shop. Can we expect any more Proudly Norfolk events throughout next year? For the public we are planning four festivals next year - a true collaboration of all things food and drink, with an ongoing theme of knowing where our food comes from, plus creating real sustainability for the hidden treasures of our food and drink businesses, large and small, within our county. How can food and drink producers become a Proudly Norfolk member? Full details of the benefits of being a Proudly Norfolk member can be found on our website. You can also become an affiliate member if you work in a business in and around food and drink. The website also gives details of all our sponsors and supporters!
This column is supported by Proudly Norfolk Food & Drink and highlights its members. For more details, visit www.proudlynorfolk.co.uk
90
www.feastnorfolkmagazine.co.uk
LET YOUR CHRISTMAS DREAMS TAKE FLIGHT... ENJOY THE ULTIMATE, CAREFREE CHRISTMAS. We’ll do all the preparation for you, so you can just turn up, relax and indulge in the festivities. Enjoy all The Swan and our coastal town has to offer.
T: 01502 722186 E: theswan@adnams.co.uk
W: theswansouthwold.co.uk
E
• K E E E -W BL ID A M IL R A E V B A M S • E R C E E F D OF
xc
lu
siv
e
Celebrate Christmas in Style at Brasted’s,Framingham Pigot
H
ere at Brasted’s we just love to celebrate, so Christmas and New Year is one of our favourite times of year! Why not join us this festive season where you are guaranteed fabulous food, wonderful wine and sublime service, for a truly sparkling seasonal celebration!
Christmas Party at your own home? We just don’t do ordinary parties! So make your celebrations truly special this Christmas and New Year with Complete & Utter Events and Catering, for multi-award-winning expertise. Delivering party perfection!
P E R F E C T PA R T I E S • L AV I S H L U N C H E S DELICIOUS DINNERS • BOUTIQUE BREAKS
Contact Us
01508 491112 | brasteds.co.uk | Manor Farm Barns, Framingham Pigot, Norwich, Norfolk NR14 7PZ
93
www.feastnorfolkmagazine.co.uk
Honey Honey PHOTO ESSAY
Barrett's Bees
|
THIS MONTH PHOTOGRAPHER KEIRON TOVELL CAPTURES THE WORK OF ADNAMS’ BEEKEEPER STEVE BARRETT
NOVEMBER 2019
94
PHOTO ESSAY
Barrett's Bees
|
95
www.feastnorfolkmagazine.co.uk
D
ID YOU KNOW that as well as producing copious amounts of real ale, Adnams also produces its own honey? The supplier is Steve Barrett, of Barrett’s Bees, who has been a ‘barefoot beekeeper’ since he was a schoolboy in the late 60s, and then took it up seriously after retiring from Suffolk Police and joining forces with Adnams. It was back in 2014 that Adnams set about doing its bit to help the honey bee. Bees worldwide are under threat following decades of indiscriminate pesticide use; farming and land-use practices destroying the insects’ habitat and food sources, as well as virulent diseases and pests. Steve has long since been a fan of Adnams and its sustainability practices, and so, with his expertise in finding a new home for rescued bees, the company started off by rehoming two hives of honey bees at the eco-friendly distribution centre in Reydon. A couple of years later, guests at The Swan Hotel in Southwold were enjoying local honey with their breakfasts. NOVEMBER 2019
96
COLUMN
Name
|
97
www.feastnorfolkmagazine.co.uk
PHOTO ESSAY
Barrett's Bees
|
“I MAKE
G N I H T Y R E EV ITH TO DO W THE HONEY”
Nowadays, there are 30 hives and five apiaries, running along a ‘bee corridor’ from Pakefield, where Steve is based, all the way through to Reydon, taking in other Adnams suppliers along the way, such as Henstead Marsh Beef, and The Penny Bun Bakehouse. ‘We’re like a big family,’ says Steve. In total, between a quarter and half a tonne of honey is produced a year. Not only does Steve care for the beehives, but ‘all of the beehives are made from scratch by me. They are all Adnams’ branded hives and look like little beach huts.’ So expect them to be painted in the trademark pink and blue (and even Ghost Ship blue). Head chef of The Crown in Southwold, Stephen Duffield, has also trained to be a beekeeper and uses the honey in his recipes. ‘Mr Barrett’s honey mousse’ and cut comb honey (nice with cheese, apparently) are often found on the menu and the pair have become good friends. Steve loves what he does. As he says: ‘I make everything to do with the honey.’ On the day of the photoshoot, Steve was pleased to spot the queen bee, and Keiron was not so pleased to get stung at the end of it all! Steve Barrett will give a talk on beekeeping at the Adnams Cellar and Kitchen Store in Southwold on November 1 NOVEMBER 2019
98