Chef’s Challenge: The Bee’s Knees

We are lucky in Norfolk to have some amazing artisan producers and some resident magicians who can turn raw ingredients into culinary delights.

In this section, we invited local chef Matthew Owsley-Brown, who runs a catering company – Owsley-Brown Catering –as well as a fabulous pop-up restaurant in a Tipi in a tree-lined, picturesque paddock in the West Norfolk village of West Bilney, to work his own particular magic to produce a recipe using that most glorious of local products – honey.

‘For me there is nothing quite like the flavour of honey produced by bees living among the beautiful fields and hedgerows of Norfolk,’ says Matthew. ‘The stuff you buy on the shelves that have been imported in bears no resemblance to the exquisite taste of honey made from bees collecting nectar locally.

‘With Leigh’s bees, we know exactly where the bees have been working; if they have been in an orchard, you can taste the apple blossom; if they have been feeding on ivy, its clear in the taste. And I have the most enormous respect for the work ethic of these little guys, not to mention the beekeeper, who is an absolute alchemist when it comes to creating the Leigh’s Bees range of honey.

Leigh and his bees

Leigh’s Bees was established by bee keeper, Leigh Goodsell. Leigh’s family moved to Norfolk when he was nine-years-old and he quickly met a life-long friend at school. “My best friend kept bees – of course I wanted to keep bees too,” says Leigh.

Within a couple of years Leigh had saved enough pocket money to buy his first hive. Recalling the purchase, ‘they were the most evil bees in history. I’m not quite sure how anyone could have sold them to an 11-year-old. They stung everyone within a 100 meter radius, including my mother who believed the old wives tale that telling the bees the news of the house was the way forward. Basically they wreaked havoc – but I learnt a lot from them and I was hooked.’

Leigh went to London seeking fame and fortune, but found neither. On returning to Norfolk in 1986 the lure of the bees soon had him back in his bee veil: ‘I missed the country lifestyle, London wasn’t for me. I now feel incredibly lucky to spend my days working with the bees. My life revolves with the seasons, and I continue to be awe- struck by these remarkable creatures.

‘It’s an exhausting occupation at times, but the most satisfying moments are often associated with the intoxicating aroma that envelops me when taking the top off a happy and productive hive. The hum of 80,000 contented bees going about their business is a very relaxing music.’

About the chef Matthew and Caroline Owsley-Brown moved to Norfolk in 2001 to own and run the well-known and much-loved seafood restaurant, Fishes in Burnham Market.

After eight hard-working but enjoyable years, they sold Fishes in 2009 and moved to live the ‘Good Life’ on a small-holding near King’s Lynn.

Here they grow vegetables and rear livestock. In the subsequent years, Matthew and Caroline have developed a thriving outside catering business, producing amazing dishes suitable for all occasions. They also invested in a large tipi in which they hold regular pop-up restaurants. These generally take a culinary theme – Malaysian, Indian, Cornish – and are so popular that each event is sold out within minutes of going online.

Matthew’s style of cooking ensures that the ingredients are the stars of the show – this is taste sensation, while Caroline’s front of house manner ensures everyone has a wonderful time.

To learn more about Leigh’s Bees, visit: www.leighsbees.co.uk

To discover what is on offer at Owsley-Brown Catering, visit: www.owsley-brown.com

Creating La Dolce Vita in Norfolk

To showcase Norfolk honey at its finest, Matthew has elected to cook the traditional Italian dessert Panna Cotta. Thought to originate in the Piedmont region of Italy, although there are also suggestions the recipe is a take on crème anglaise, so it may be a recipe that is closer to home than we think!

Panna cotta with Leigh’s Bees honey & rhubarb compote (Serves 4)

Ingredients

Panna cotta

500ml double cream

40ml whole milk

55g honey

2½ gelatine leaves, soaked in a little ice-cold water. Rhubarb & honey compote

500g rhubarb, cut into one inch pieces.

3 tablespoons honey.

Method for panna cotta

1. Put the cream, milk & honey into a saucepan and carefully heat until just boiled. Leave to cool slightly for about 3 minutes.

2. Squeeze and add the soaked gelatine leaves into the pan and gently whisk in.

3. Divide the mixture between for suitable moulds and allow to cool before placing in the fridge for the night.

Method for rhubarb compote

1. Rinse the rhubarb in a colander under the tap. Without shaking off the excess water, tip the rinsed fruit into a large saucepan. Put the lid onto the pan and cook over a slow heat for ten mins, making sure to give it an occasional stir to prevent sticking.

2. Add the honey and give the mixture a stir. Cool.

To serve demould the panna cotta onto a plate by gently warming the mould just enough to release the panna cotta. Serve with the rhubarb compote either cold or warmed.