Feast Norfolk Magazine - Issue 40 October 2019

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October

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seafood bar

A utbuoumnnty's

L PICTURE SPECIA

N o r w i c hr e Fa r m S h a

Sunday Roasts + THE BEST

Wellbeing in the

Workplace

HarFest

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PREVIEW

RECIPES USING

APPLES, PUMPKINS, PLUMS, SQUASHES CHOCOLATE (always!)

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OCT 19

BOX OFFICE: (01603) 63 00 00

Wed 2 – Thu 3 Oct RAMBERT World leading contemporary dance company.

Sun 13 Oct MOTOWN’S GREATEST HITS A stunning live show delivering the best of Motown.

Fri 4 Oct SINGALONGA ROCKY HORROR Screening of the Cult Classic, with added entertainment.

Tue 15 – Sat 19 Oct MACBETH and A MIDSUMMER NIGHT’S DREAM Watermill Theatre present two unique Shakespearean adaptations.

Watermill Theatre, A Midsummer Night’s Dream

Mon 7 – Sat 12 Oct THE LOVELY BONES Acclaimed adaptation of Alice Sebold’s bestselling novel.

Tue 22 Oct THE LITTLE PRINCE The classic children’s tale brought to life with a mix of dance and humour.

Fri 25 Oct BRITTEN SINFONIA EIGHT SEASONS Vivaldi’s The Four Seasons and Piazzolla’s The Four Seasons of Buenos Aires.

Mon 28 – Tue 29 Oct ACOSTA DANZA EVOLUTION Ballet superstar Carlos Acosta returns with his acclaimed Cuban company.

Thu 31 Oct THE FOOTBALL RAMBLE The gang bring their chart-topping podcast to life on stage.

Tickets from £10 Book online: www.theatreroyalnorwich.co.uk THEATRE STREET, NORWICH NR2 1RL

CONTENTS

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Roast special: read our round-up of the best Sunday lunch locations

Editor's Letter

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ELCOME TO OUR October issue which looks to nature and its wonderful bounty for inspiration, with lots of recipes for seasonal fruit and veg like squash, pumpkins, apples and more. And we chat with Peter Easter of Norwich, who celebrates almost 30 years as a key supplier of all this goodness!

We turn a spotlight on the Sunday roast - who doesn’t love one! They remain a key family favourite; something that brings us all together and it is even better when you go out for one as there’s none of the washing up!

The photo essay visits Norwich FarmShare, just on the outskirts of the city, and we find out more about the new The Bay restaurant which is set to open in Jarrold’s this month.

We have a great piece by Tom Oxley on mental health in the hospitality industry - and beyond which gives plenty of food for thought, and finally, there’s a great competition to win dinner, B&B at The Westleton Crown.

Congratulations to Sally from Stowmarket, who has won a break with Norfolk Hideaways, and also to Alison from near Norwich, who has won lunch at the Wiveton Bell and some Izzi Rainey goodies.

Both competitions were featured in our summer (July/August) issue.

Do keep in touch - we always love to hear from you.

Happy eating!

what' s INSIDE HERE’S WHAT YOU’LL FIND IN OUR BUMPER OCTOBER ISSUE….

48.

What’s On There’s still plenty to do and see before the clocks go back

Peter Easter of Easters of Norwich approaches 30 years in the fruit and veg wholesale business

We preview HarFest, the free one-day autumn fayre which celebrates Norfolk’s bounty

Features

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Our news round-up keeps you up to date with the latest happenings

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Rose Hanison chats about her two Norwich pubs, The Black Horse, and The Stanley

SARAH HARDY sarah@feastnorfolkmagazine.co.uk W

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Workplace mental health specialist Tom Oxley explores the idea of healthy hospitality

Regulars

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Interviews

October

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This month’s City College Norwich feature is all about the new leisure learning courses

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Gadgets and gizmos looks at Sunday lunch essentials

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ISSUE

FREE

cit y Newseafo od bar

PICTURE

s Autumn' bounty

SPECIAL

No r w ich e Fa rm Sh ar

HarFest Sunday Roasts + RECIPES THE BEST

Wellbeing in the

Workplace

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www.feastnorfolkmagazine.co.uk

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PREVIEW

USING APPLES, PUMPKINS, PLUMS, SQUASHES CHOCOLATE (always!)

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COVER STORY

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Our kitchen gardener Ellen Mary looks at autumn’s rich harvest

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Roasts are most definitely on the menu in our cookbook round-up

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The Chef Q&A is with Martin Hewitt, head chef at The White Hart in Hingham

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The Proudly Norfolk column is with Suzy Smith of bace foods, based in Hethersett, near Norwich

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Front of house champion Rachael Parke recommends taking tea with the team

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Roger Hickman answers three more questions for readers

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Jarrold’s Nick Harris is excited about taking over the Refectory Café at Norwich Cathedral

Eating Out

Recipes

Emma Outten and her daughter hotfoot it to Heacham Manor Hotel for Sunday lunch

Nick Harris offers us blinis and a classic fish sauce

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Vegan writer Julia Martin writes about life as a yoga retreat chef, and offers a squash loaf recipe

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Free from recipe writer Sara Matthews suggests a ‘cheese’ soup and upside down apple cake

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The experts at Kestrel Kitchens want to big up those small but useful rooms in the home Nutritional therapist Catherine Jeans lists five ways we can supercharge our lunch boxes

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Andy Newman raises a glass to wine…by the glass

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The Photo Essay focuses on community supported agricultural association, Norwich FarmShare

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Kevin Morris of Bawdeswell Garden Centre urges us to attract more wildlife to our gardens

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Old Hall Farm is all about a lemon and yogurt cake

Drink

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José de León Guzmán of Kofra says Sundays should always start with a good coffee

Win an overnight stay at The Westleton Crown

Sarah Hardy and her husband cruise to the Norwegian Fjords

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

OCTOBER 2019

Emma Outten and her partner head to The Kings Head in Letheringsett, near Holt

We find out more about The Bay at Jarrold as the new seafood bar opens in this month's Spotlight feature

Hamptons @The Barn bakes us gluten free brownies

Gardening

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Martin Hewitt of The White Hart in Hingham has a curried sweet potato and lentil loaf

Travel

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Claudia Pottinger of The Owl Tea Rooms in Holt has a plum cake recipe for us

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Try one of two cocktails from the Gin Bothy

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Columnists

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CONTRIBUTORS

Andy Newman, Julia Martin, Sara Matthews, José De León Guzmán, Nick Harris, Catherine Jeans, Kevin Morris, Rachael Parke, Roger Hickman, Tom Oxley

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

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SPOTLIGHT

The Bay at Jarrold

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Baywatch

ONE OF NORFOLK'S MOST POPULAR DEPARTMENT STORES, JARROLD, LAUNCHES ITS SEAFOOD BAR, THE BAY. EMMA OUTTEN TAKES A SNEAK PEEK AND HEARS ALL ABOUT IT FROM HEAD CHEF NICK HARRIS www.jarrold.co.uk

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SPOTLIGHT

The Bay at Jarrold

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S IF JARROLD didn’t have a fabulous food and drink

offering already! It had five places to eat and drink, and the independent department store was already becoming well known for its support of local and independent food and drink producers and suppliers.

Now there is a sixth space: The Bay, a seafood and wine bar, will be located in a corner of Floor 2. It makes perfect sense, really - seafood is very much a Norfolk favourite, after all. And it could be on to a winner, as Jarrold won best trade stand after the concept was trialled at the Royal Norfolk Show.

Sitting on a comfy sofa on Floor 2, Executive Head Chef Nick Harris goes through the new menu. On offer will be Jarrold’s own brand smoked salmon, thanks to a collaboration with Norfolk Smokehouse; taster boards; main dishes, anything from the ‘legendary Jarrold fish pie’ to Lobster Bisque, through to a luxurious caviar menu which features different types, including Oscietra, Sevruga and Beluga. ‘They will be under three glass domes,’ says Nick, of the caviar. He wonders if Jarrold will be the only place ‘from here to Stansted’ offering triple zero Beluga caviar with ice-cold vodka seven days a week, and comments: ‘That’s your glitz, glamour and wow factor.’

It almost goes without saying that there’s going to be Cromer crab on the menu, although Nick says: ‘We are going to have Cornwall crab as well, as I’m from Cornwall – they are two very different types of crab. We’ll have Cornwall crab tian and Norfolk dressed Cromer crab.’ And there’ll be oysters, ‘whether it’s native or rock oysters.’

Breakfast will be served from 9.30 to 11.30am. Start your day with a Bloody Mary and Smoked salmon and crayfish Royale, for example. The ‘legendary Jarrold cheese scone’ will be upsold with, say, avocado or smoked salmon, and there’ll be a Scandinavian smorgasbord. ‘In layman’s terms a fish platter with one two Nordic ingredients going into that,’ explains Nick.

Then, from 11.30am to 4.30pm, the salmon bar will come into its own. There will be four smoked salmon and one gravadlax on display, and five accompaniments to choose from to go with them. Also on the menu will be Authentic Nordic cooked salmon.

Or you could simply enjoy a glass of Champagne with chilli popcorn or salted almonds. And Nick adds: ‘We will probably

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NICK HARRIS

We are turning the tide.

And I don’t know if there will be anywhere else in Norfolk like it.'' go along the lines of offering bite sized offerings such as smoked salmon blinis – have three or four blinis with your Champagne.’ And there will be a small vegetarian menu, although ‘ultimately it will be fishy,’ says Nick.

The restaurant will seat up to 50, with the impressive circular bar, alone, seating 12. In its corner location, The Bay will overlook Norwich Market – not a bad vantage point to enjoy some of the best seafood in Norwich.

‘It will have a great view of the marketplace,’ says Nick.

‘And I think the view will be even nicer in winter, when all the lights are sparkling and the trees have dropped their leaves – you’ll be able to see all the way to The Forum. It will be beautiful and snug in there, especially at Christmas.’

It sounds as though the menu is going to evolve: ‘It’s all about finding our footing - if the demand is there we will supply it.’ By Christmas they will have a better idea of what the customer wants. And Nick reveals that there’s even room for expansion if the new venture is a success.

Nick is a classically trained chef and has been at Jarrold for seven years. In that time he’s seen a lot of investment going into the food and drink offering. ‘The first one was Chapters Coffee Bar,’ recalls Nick. Then Benji’s had a makeover. The Pantry Restaurant will always be known for its legendary scones, and then came The Exchange, with its

impressive wood fired pizza oven, alongside the Wine Bar and Deli.

‘When I first joined Jarrold, everything was very similar,’ says Nick. ‘One of my aims was to bring in diversity, with each eatery standing on its own.'

As for The Bay, he says: ‘This is something different again.’

The concept of a seafood and champagne wine bar certainly offers a point of difference to all the other places to eat in-store. So who, primarily, is it aimed at? ‘We want the ‘Jo Malone’ customer to come here and have a glass of bubbly while they wait for their girlfriends,’ Nick replies.

This project is part of a wider Floor 2 investment, with Jarrold making the furniture, linens, home accessories and carpet offering more of a lifestyle retail space.

With a good half a dozen eating and drinking options at the department store, Jarrold offers so much more than just a retail experience, Nick comments: ‘I just think this is a really exciting time. We are turning the tide. And I don’t know if there will be anywhere else in Norfolk Recipes like it.’

Overleaf

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SPOTLIGHT

The Bay at Jarrold

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BLINIS R

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Sauce Hollandaise

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3tbsp of white wine vinegar; 5 peppercorns; 1 bay leaf; 2 hens’ egg yolks; 125g of butter; lemon juice, salt and pepper, to taste Reduce the vinegar over heat in a small pan, with the peppercorns and bay leaf, until you are left with a third, then strain off the reduction Put the egg yolks in a bowl over a Bain Marie with the vinegar reduction Whisk over heat until this thickens (no more than 65°C) - also known as the ribbon stage.

Gently melt the butter and pour off the clarified butter, to use.

Whisking slowly, pour the butter on to the egg yolks. Whisking constantly the sauce will start to thicken.

If the sauce is too thick, add a little hot water.

Season to taste with salt and pepper and a little lemon juice.

Use this sauce for a tasty brunch treat, as pictured here.

And it is great with poached salmon, too.

OCTOBER 2019

Makes 30 small

blinis

LEAVENING STARTER MIX 1oz of fresh yeast (or sachet of dried yeast); 17floz of warm milk; 2oz of buckwheat flour Mix together all the leavening ingredients in a large bowl, cover and set aside at 24°C for about 2 hours.

BLINI 8oz of buckwheat flour; 4 eggs, separated; pinch of salt When the starter mix is ready, stir in the remaining buckwheat flour and egg yolk. In a separate bowl, beat the egg whites with the salt until stiff, and fold into the batter mix.

Cook in a large non-stick pan until golden brown and the size required.

Serve your blinis with smoked salmon and sour cream - they make a perfect canapé

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WINE TASTING www.norfolkwineschool.com Are you ready to join the natural wine revolution? Norfolk Wine School is holding a Natural Wine Tasting event at OPEN Norwich on October 11. Taste your way through a range of examples, including an Orange wine and a Pétillant Naturel aka ‘Pet-Nat’ - then you can decide whether you want to jump on the natural wine bandwagon. An English cheese will be served alongside the wines.

CHAMPAGNE AND CANAPÉS

HALLOWEEN BALL www.barnham-broom.co.uk Barnham Broom is hosting a Halloween Ball on October 26. Begin the night with a drink at the bar and then enjoy a delicious dinner prepared by talented chefs. There will be a prize of a £200 bar tab for the best dressed table on the night!

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THE DAYS MAY BE GETTING SHORTER BUT THERE’S NOTHING SHORT ABOUT THIS LIST OF FOODIE THINGS TO DO, SAYS EMMA OUTTEN

HALLOWEEN PARTY www.fairhavengarden.co.uk Fairhaven Woodland and Water Garden near South Walsham is hosting a Cirque de Bizarre Halloween Party on October 31, featuring mind-boggling acts from the Foolhardy Circus.

Expect fire eating, a trapeze artist, as well as live music, a children’s entertainer, face painting, and a BBQ serving Norfolk sausages.

Diary dates

www.holkham.co.uk Enjoy an Evening with Tim Bentinck on October 12 in the Marble Hall at Holkham.

The evening will begin with Champagne and canapés in one of the state rooms and is in aid of the North Norfolk charity, Heritage House.

COMEDY AND COOKERY www.aldeburghfoodanddrink.co.uk Food and comedy combine when George Egg: Moveable Feast comes to Jubilee Hall in Aldeburgh on October 5, an Aldeburgh Food and Drink Festival fringe event.

The comedian cooks real food but with no conventional kitchen equipment, in this, his brand new show which launched at this year’s Edinburgh Festival.

MURDER MYSTERY DINNER www.maidsheadhotel.co.uk The Maids Head Hotel in Norwich, the UK’s oldest hotel, is hosting a ‘Which is Witch?’ spooky Halloween Murder Mystery Dinner on October 26. Enjoy a three course dinner and Halloween themed entertainment.

CULINARY MASTERCLASS www.theswanatlavenham.co.uk The next Culinary Masterclass at The Swan at Lavenham is Game for It, on October 31. Arrive for coffee and homemade biscuits, and meet Head Chef Justin Kett, who will explore the different ways of preparing and cooking with game. This will be followed by a two-course lunch with a glass of wine, and a coffee.

COCKTAIL WEEK www.norwichcocktailweek.com Have you got your wristband for Norwich Cocktail Week yet?

After taking a break last year, the celebration of the city’s cocktail culture is well and truly back and will run from October 5 to 12. There’ll be discounted cocktails in bars across the city, Bullards Spirits is sponsoring the event and many bars will be offering a special Bullards Gin cocktail for the week.

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WHAT ’S ON

October

| OKTOBERFEST www.opennorwich.org.uk OPEN Norwich is celebrating Oktoberfest on October 11 and 12. The iconic building at the heart of Norwich on Bank Plain will again be transformed into a German themed Bierkeller, complete with authentic Bavarian beer, food (including the world famous Bavarian bratwurst) and entertainment, provided by the UK’s Premier Bavarian Oompah Band, the Bavarian Strollers.

BEER FESTIVAL www.norwichcamra.org.uk The 42nd Norwich Beer Festival, organised by the Norwich & Norfolk Branch of the Campaign for Real Ale (CAMRA), will be held at St. Andrew’s and Blackfriars’ Halls from October 21 to 26. More than 200 cask-conditioned real ales from Britain’s independent brewers will be on sale, along with draught and bottled beers from Continental Europe.

SCIENCE FESTIVAL www.norwichsciencefestival.co.uk Norwich Science Festival takes place from October 18 to 26 and features various food and health events located at The Forum in the city, as well as other locations, including: Life Kitchen at the Assembly House (October 19); DNA Extraction from Bananas at Sir Isaac Newton Sixth Form (October 20); Dragon Hall debates Guts (October 21); and Dinner with a Difference at No.8 Thorpe Road (October 24).

DON'T FORGET...

• Strattons Hotel in Swaffham will be hosting a Beetlejuice themed traditional afternoon tea throughout October, as well as a Bottomless Brunch Club on October 20. www.strattonshotel.com • Norfolk Restaurant Week takes place from October 28 to November 8. Menus are now live online at www.norfolkrestaurantweek.co.uk

RUN TO REDWELL www.eventbrite.co.uk The Norfolk Walking and Cycling Festival takes place this month and one of the events is Run to Redwell, on October 4.

The 6km social run starts and finishes at Redwell Brewery in Trowse, near Norwich. It’s an opportunity to make new friends and round off your week with some running and some small batch craft beer.

TRICK OR TWEET FOOD FESTIVAL

www.pensthorpe.com Discover the grim and gruesome side of nature from October 19 to November 3 at Pensthorpe Natural Park, including spooky craft-making and a creepy crawly trail through the ancient woodlands and wetlands to get you in the mood for Halloween! Plus, hear spine-tingling tales and discover critters lurking around every corner.

www.slowfoodaylsham.org.uk Slow Food Aylsham is gearing up for Aylsham Food Festival, from October 4 to 6. Highlights include a Festival Dinner featuring the hospitality and catering skills of Aylsham High School students on Friday; the monthly Farmers’ Market boosted by a number of extra stalls in the Town Hall, on Saturday; and the Big Slow Brunch on Sunday.

ONE NIGHT BREAK www.pottersholidays.com Collabro return to Potters Resort for a One Night Break on October 20. The musical theatre group has gone from strength to strength since appearing on Britain’s Got Talent in 2014. The break includes comfortable accommodation, a five course dinner with selected wines, live evening and late night entertainment, a midnight dish, and breakfast the following morning.

FEAST YOUR EYES ON THIS… Tucked away on the edge of the pretty village of Northrepps, this beautiful conversion, sleeping 6, enjoys wonderful open countryside views from every aspect. Stylish, sophisticated and spacious with vaulted ceilings and exposed beams, The Stable Yard is just 20 minutes from Aylsham, home to the annual Food Festival. Enjoy local food, cider making, music and entertainment before retiring back to this luxurious hideaway. The bustling seaside town of Cromer is also just 15 minutes away. Prices from £1055 for 7 nights.

Visit www.norfolkhideaways.co.uk Call 01328 887658 Email enquiries@norfolkhideaways.co.uk

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WHAT ’S ON

HarFest

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www.rnaa.org.uk/harfest

Norfolk

A C E L E B R AT I O N O F

HarFest, the free one-day Autumn Fayre to celebrate Norfolk’s harvest, takes place at Norwich Cathedral this month. Emma Outten provides a preview

WHEN FARM MACHINERY – and animals - can be spotted in Cathedral Close, Norwich, it can only mean one thing: HarFest has come to the city.

This year’s HarFest takes place on October 5, at Norwich Cathedral, complete with farmers’ market, live entertainment, children’s activities, and the odd tractor or two, of course.

Norfolk HarFest is a free family event in the city centre, bringing the farm to the city and celebrating all things harvest.

It is a celebration of food, farming and the countryside, with the farmers’ market demonstrating the range and diversity of local produce, with more than 50 stands.

Visitors will be able to taste and buy from the market, which sees the Cathedral Cloisters transformed by a host of Norfolk artisan producers, including Candi’s Chutneys, Katherine’s Kitchen, Norfolk Raider Cider, Nortons Dairy and WhataHoot gin.

Beth and Paul Cork, of Norfolk Raider Cider, say: ‘Harfest brings many people to Norwich to enjoy what Norfolk has to offer from many local producers, ourselves included.

We’re sure that this year’s Harfest will be a great success again, so come along and enjoy all Norfolk’s fantastic food and drink.’

It will be the first HarFest for Will Alderton of Nortons Dairy. He says: ‘I think what makes this event stand out is OCTOBER 2019

the combination of the best local produce and the beautiful setting of Norwich Cathedral, which is undoubtedly a regional icon!

‘This event picks up on the tradition of celebrating the bounty of the harvest and helps to connect people with the origins of their food both through a farmers’ market and farming demonstrations - something that we feel is increasingly important. We are really looking forward to showcasing our fresh, soft cheeses alongside the wealth of other local products.’

Finally, Jason and Nicky Crown, owners of WhataHoot, have this to say about the event: ‘We came to HarFest for the first time last year, when we were only a few months old as a business, and we loved it. After months of summer festivals and events, this event feels like it is really marking a change in the seasons – taking place in autumn to celebrate the harvest but with Christmas very much in mind, so we absolutely plan to have our gift boxes ready by then. And of course, being in the historic surroundings of Norwich cathedral cloisters, overlooked by the majestic spire, makes it extra special. We can’t wait!’

Meanwhile, farming displays and activities will showcase the science and technology that lie behind farming in the 21st century.

Live entertainment, an important part of HarFest, will create a ‘festival’ atmosphere, so expect local bands and performing arts groups, all in the spectacular setting of Norwich Cathedral Close. As for children, they can get up close to farmyard favourites down on Mr Mawkin’s Farm.

‘Harvest is so important to the agricultural community and for Norfolk as a whole; and I’m excited to be part of bringing so many elements to the centre of Norwich,’ says James Hill, RNAA Show Director.

HarFest takes place on October 5, from 10am – 4pm, at Norwich Cathedral. There is no car parking available at Norwich Cathedral.

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MAKING HEADWAY www.headway-nw.org.uk A charity based in Gorleston which supports people with acquired brain and head injuries has just launched a new social café. Headway Norfolk and Waveney provides support to people after they have experienced a brain injury such as a stroke, and the new social space café will be open every Monday, managed by the charity’s staff, support workers and service users.

HAVING A RENAISSANCE www.renaissancevodka.com Have you heard of Renaissance Vodka? It’s having a moment in Norwich. Not only has the premium vodka, made from the region’s sugar beet and distilled in Cambridge, recently partnered with Norwich City Football Club in a two-season deal, they have also released an English Rose version, which Haggle Restaurant in St Benedicts Street is using in its signature Turkish Delight cocktail.

BURY BAKERY www.woostersbakery.co.uk Wooster’s Bakery, based in Bardwell, Suffolk, has opened a shop in Bury St Edmunds. Awardwinning baker Will Wooster handcrafts traditional and artisan bread and cakes, including a supersized malt loaf, and the bakery is very much a family affair – father Simon still runs the bread making classes. You can also find Wooster’s at Hadleigh Market, plus Wyken Vineyards and Bury St Edmunds Farmers’ Markets.

VERY CHARITABLE www.themermaidsslipper.co.uk This sounds very laudable: The Mermaid’s Slipper Restaurant in Stalham is relaunching, and all profits from the restaurant will go towards providing meals for some of the poorest children in the world, thanks to charity, Health Amplifier. Good for them, we say!

News & Gossip From the relaunch of a Norwich institution to the latest Great Taste awards, we’ve got plenty of stories to suit all tastes, says Emma Outten

NEW LOOK FOR THE LAST www.lastwinebar.co.uk The Feast team thoroughly enjoyed the official opening party for the new Brasserie at The Last in St George's Street, Norwich. Canapés included Crispy Norfolk Dapple Mac and Cheese Bites, Brancaster Oysters, with wild seabuckthorn and dill, and Local Shiitake, Celeriac and Rosemary Skewers, thanks to Head Chef Iain McCarten. Nowadays, people can enjoy coffee and pastries outside on the new terrace in the morning, and next up will be a new and improved cellar!

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MUSSEL BOUND Find Brancaster Bay Shellfish on Facebook, Instagram and Twitter Brancaster Bay Shellfish, with its quirky Mussel Pod, run by Thomas Large and his partner Sarah Knight, went down a treat at the recent North Norfolk Food and Drink Festival. The mussel farm supplies pubs and restaurants on the North Norfolk coastline and the pod itself travels nationwide to serve up moules marinière and more.

A GOOD GRILLING Find Don Txoko on Facebook, Instagram and Twitter Did you know there’s a new Spanish tapas bar and restaurant opening on Norwich Lanes? Don Txoko, on St Benedicts, to be precise. Specialising in Basque-style grilled meat and fish, it’s going to be taking part in Norwich Restaurant Week, which starts towards the end of the month. There’s already a taste for it, as they shifted 30kg of 40-day dry-aged Galician sirloin at the summer fayre!

REFRESHED AND REFURBISHED www.thenorthgate.com Not that we thought it needed it, but The Northgate in Bury St Edmunds has just undergone an extensive refurbishment. The entrance hall, restaurant, private dining room, Chef’s Table and cocktail bar have all been newly decorated, with the design team taking inspiration from its Victorian past. It continues to host a series of experiences from Calligraphy and Cocktails, to Bar and Kitchen.

BAKE A CAKE Email maxbakescakes@aol.com or find maxbakescakes on Instagram We’ve been hearing great things about self-taught baker Max Mundford and her new Max Bakes Cakes business, based near Norwich. Check out her dream catcher cake on Instagram, for example, specially made for a hen party.

GOLDEN FORK www.hadleysdairy.co.uk and www.stgilesgin.com Great Taste, the world’s most revered food and drink awards, has announced its Golden Fork for the best food and drink in East Anglia - Hadley’s Dairy from Colchester for its Burnt Honey Ice Cream. Created by Jane Hadley, it’s made using Lavenham Honey from the dairy’s own village, which is caramelised and combined with an ice cream custard. And congratulations to St. Giles Divers’ Edition Naval Strength Gin for garnering the coveted 3 Stars in the awards.

RAISING THE BAR www.marksandspencer.com This is a first. Norwich M&S is the first branch to trial an after-hours bar in its café! From 5pm to 8pm each night the café will be transformed into a bar, with beer, cocktails, wine and soft drinks. There will also be a range of snacks available. The trial lasts for the month of October.

SAVE THE DATE ...

The Festive Food Fair at Holkham will be back again for Christmas 2019. Taking place on December 14 and 15, from 10am-4pm, expect homemade jams, chutneys and cheeses, Norfolk gins, wine and beers.

The live cookery theatre in The Lady Elizabeth Wing will once again keep visitors entertained throughout the day. www.holkham.co.uk

NEW VEGAN RANGE www.eastofengland.coop It’s all happening at East of England Co-op. Not only are changes afoot at the flagship Long Stratton store, with new fixtures and fittings and checkouts, but a number of stores in Norfolk, Suffolk and Essex are stocking a new vegan range, everything from fresh sandwiches to burgers. Suppliers include The Brook, Clive’s, VBites, Fry’s and Mama K Foods – look out for them!

GOING FOR GOLD www.morocco-gold.com and www.bakersandlarners.co.uk We thoroughly enjoyed receiving a sample of luxury extra virgin olive oil, Morocco Gold, which is stocked in Bakers & Larners of Holt. It offers a natural, unfiltered olive oil that is rich in health-boosting polyphenols. If it’s good enough for Fortnum & Mason then it’s good enough for us here in Norfolk!

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GOOD TIMES AT LAST

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City College

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LET’S PARTY EMMA OUTTEN DISCOVERS HOW TO GIVE YOUR DINNER PARTY THE WOW FACTOR www.ccn.ac.uk/leisure-learning IF YOU’RE PLANNING to throw a dinner party in the not too distant future and want to impress your guests with not just the food on the table, then a new Leisure Learning course at City College Norwich may be just what you’re looking for.

Creativity, Imagination and Reinvention is the working title, and it’s the brainchild of Alan George, lecturer, training assessor and manager of Debut Restaurant.

He’s clearly a creative type (as anyone who visits Debut Restaurant in the run-up to Christmas will find out) - he’s planning to recycle elements of the Greatest Showman themed Hotel Takeover Dinner which took place earlier this year.

Starting in the New Year, the course will focus on hospitality in the domestic setting. As someone whose credentials include Hospitality Manager at Queen Mary, University of London, and overseeing guest dinners in the Octagon, he has lots of tricks up his sleeve. And the course will have a strong upcycling message: using watering cans as ice buckets for Champagne? Why not! Transforming a second hand candlestick and an old wooden brie box into an elegant bowl for displaying nuts at Christmas time? Who would’ve thought!

If you fancy giving your dinner party, or whatever celebration you’re planning, a touch of magic, without breaking the bank, then this is the course for you. Alan says: ‘They will start the course with a blank canvas, pick an occasion they would like to plan for and create a theme for it, search their cupboards for items they would like to upcycle, then create an amazing setting for their party, using tricks of the trade.’ He’ll offer tips on those allOCTOBER 2019

important finishing touches to give ‘the professional wow factor.’ What’s more, he says: ‘They will have spent virtually nothing – maybe just a pot of PVA glue.’ So whether it’s an elegant French themed dinner party or a classic British themed one, ‘they will have created a wonderful occasion.’

Afterwards, he adds: ‘they can send us the pictures!’

Leisure Learning Manager, Sharon Farrant, says: ‘I’m really excited about what Alan is going to be offering.

Whether you’re having a formal or an informal gathering, dressing the table to fit the menu is sometimes the last priority, as we’re always so focused on the food.’ But under Alan’s guidance, it will be more a case of the food complementing the setting rather than the other way around.

The part time Leisure Learning courses at City College do prove popular. The Junior Chef course, for example, is having to double its capacity come January, and even new ones such as A Taste of Middle East sold out quickly (fear not, another one is planned for next term).

Sharon adds: ‘We will potentially have some new chefs coming as well, as part of a revamp of the leisure courses, so there will be old favourites, as well as new. We’re very excited to be expanding our repertoire.’

And also watch this space for Giyash Miah from Tamarind Blofield offering an Indian-themed Leisure Learning Course for adults in the New Year. Head of Hospitality, Catering, Tourism and Aspire Joe Mulhall says: ‘He’s also coming to do workshops with the 16-18 year olds, such as on spice blending, as well as an evening in Debut Restaurant where East meets West – do keep an eye on the website.’

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TOM'S TIPESLL FOR A W CE ...

WOR KFOR

your staff will • Take stress seriously – ter bet last longer and perform – owners • Make it safe to speak up lth hea d goo del mo should role team – ly • Manage people proper about ask and meetings, catch-ups k life outside of wor time out of • Take proper time off – uces illness the performance zone red re are legal, • Help your people – the s to do so son rea moral and business

WHE RE TO GET HELP...

• The PilotLight campaign is aimed at professional kitchens and the hospitality sector. See www.pilotlightcampaign.co.uk for resources for hospitality employers and employees.

• Hospitality Action - a benevolent organisation for hospitality sector employees. It operates a confidential assistance line open 24 hours a day, 7 days a week, 365 days a year.

Employees should call: 0808 802 0282 or email: assistance@hospitalityaction.org.uk.

(Feast Norfolk supports Hospitality Action East Anglia).

• Wellbeing for Norfolk and Suffolk is a good portal if you are feeling stressed, anxious and depressed. www.wellbeingnands.co.uk • 12th Man helps men talk more openly about mental health. It encourages talking via activities from tattoos to scooters. See www.12th-man.org.uk.

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Healthy Hospitality With one in four of us experiencing poor mental health every year, what’s the hospitality industry’s attitude to managing wellbeing at work? Workplace mental health specialist, Tom Oxley, finds out

BIG ISSUE

Mental Health NID BUSHELL

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H

OSPITALITY IS A FAMOUSLY pressurised industry. Tensions boiling over, antisocial hours and hot-headed chefs... the restaurant kitchen is a simmering cliché of stress. A restaurant kitchen will serve a thousand deadlines on a plate every week, each time searching for perfection and that special customer experience.

We customers are demanding and quick to complain. As a restaurant or hotel owner, you’re a bad day away from snarky TripAdvisor review. Margins are tight and expectations high. At the same time, national campaigns tell us it’s ‘time to talk’ to each other on common conditions like stress, anxiety and depression, and that it is ‘ok not to be ok.’

It’s enough to make you need a lie down – but there’s no time for that!

So how do our chefs, workers and owners strike a healthy balance between performance, perfection and the practicalities of being a human? From Norwich Market to Stoke Mill, how do our county’s chefs and servers cope?

Andy Rudd is co-owner and chef patron at Stoke Mill.

He and wife Shuna are dedicated to their business but actively manage their work life balance – making time for family, holidays and planning conversations with his business partner.

‘A positive and professional attitude helps overcome busy periods. Sunday to Tuesday is family time – family dinners and time to clear our heads. Golf for me and the gym for Shuna, and we cherish holidays dearly.

‘We have helped many of our staff through tough times; some at work and some out of work. We try to create a family atmosphere so we are there to help and support them.’

Richard Hughes from the Assembly House and Cookery School is also trying to build a positive mental health culture among his 80 staff.

‘The days of 60-70 hour working all hours are gone,’ Richard says in a video blog for Norfolk campaigners, Equal Lives. Many thrive on stress, he says, but there are options for those that don’t. ‘If they feel like coping with just a couple of five-hour shifts, that’s fine.’

Richard also acknowledges the overriding need for a positive customer experience. Poor mental health has to be hidden from diners.

‘Customers are not interested in how you are feeling. You can have a bad day but you cannot let that impact on the customer.

We also offer less pressurised roles such as housekeeping or the cookery school.’

I’m pleased to hear this. The law says employers should make reasonable adjustments based on mental health. And workplaces that manage stress certainly benefit with lower staff turnover, greater loyalty and better performance.

Nid Bushell owns, runs and chefs the fusion noodle bar Fresh, on Norwich Market. By learning to enjoy the stress and obstacles, she takes a mindful approach to her work.

‘Managing my own mental health while developing and building my business is a constant balance. Just like exercising physically, it takes continuous effort. While I’m constantly ‘doing and planning,’ it’s easy to forget that ‘being’ is most essential for balance. If I’m not doing that, my business suffers.’

There are moral reasons to get this right. Behind the serving hatch are sons, daughters, dads, nieces and uncles.

We all have a right to work well.

Work can also play a part in our recovery. Life isn’t a field of flowers we skip through to and from work.

Research shows non-work factors (families, finances, grief, loneliness) play a major role in 90 percent of people’s stress. Work really can hold people together when times are tough.

We’re human. From time to time pressures build, we feel unwell and we need support. Meditation works for some, medication for others. Therapy can be life-changing. Good work, like good food, is good for us.

Although we’re all supposed to be thriving with the perfect work-life balance, it can be hard to accept when we’re not well and speak up. And get the conversation going among staff – show them this article, ask what they think. And don’t worry – they don’t want you to be their therapist. But they do need you to listen and take them seriously. The sooner someone listens, the sooner we can help ourselves towards recovery. So here’s to those who look out for the mental health of their people – and themselves. You matter too!

TOM OXLEY works with employers to help employees through reviews and training, and runs www.bamboomentalhealth.co.uk

“JUST LIKE

EXERCISING PHYSICALLY, IT TAKES CONTINUOUS EFFORT”

OCTOBER 2019

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A right

g n i t s a Ro SUNDAY ROAST SEASON HAS BEGUN IN EARNEST AND HOORAY FOR THAT, SAYS EMMA OUTTEN

FEATURE

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Roasts

HO DOESN’T LOVE A SUNDAY ROAST? Whether you’re a meat eater or not, there’s just something so comforting about going out for a Sunday roast with all the trimmings as the days get cooler.

There’s your traditional meat roast, of course, although nowadays no pub or restaurant worth its salt would ignore providing a nut roast or some such. If done properly, this alternative Sunday staple can taste just as good as a joint of meat.

However, the centrepiece does tend to be meat (if it’s sourced from a local butcher, all the better), and there’s a variety to choose from: anything from your classic beef or chicken, to slow-roasted lamb rump or pork belly, game birds such as pheasant, and venison haunch – you name

it. And these days no self-respecting roast seems to be complete without a Yorkshire pudding - the bigger the better!

Vegetarians and vegans needn’t feel left out in the cold. Non-meat eaters can still enjoy a show-stopping meal (whole roasted cauliflower seems to be having a moment), with crispy roast potatoes and lots of lovely seasonal veg, such as carrots and broccoli, and lashings of gravy.

And the way we eat our Sunday roasts when we go out is evolving: sharing roasts for all the family to tuck into are becoming quite the thing – we’ve come a long way since the days of the good old fashioned carvery.

Here’s our round-up of the best places to go in and around Norfolk:

THE WILLIAM & FLORENCE Unthank Road, Norwich www.williamandflorence.co.uk The William & Florence is a bustling bar which jostles for prime position on trendy Unthank Road, with all its shops and cafês. The pub has been carefully refurbished to make the most of the natural light, and you can enjoy the relaxed atmosphere with comfortable sofas in the bright airy bar, or watch the world go by through the picture windows. It serves classic Sunday roasts from midday until 8pm, and offers both vegan and vegetarian alternatives. Choose from roast beef, sausage stuffed pork belly, or homemade mushroom Wellington. All will be served with Colman's mustard, thyme and rosemary roast potatoes, braised red cabbage, honey roast parsnips, carrots, broccoli, Yorkshire pudding and homemade red wine gravy.

There’s always a good selection of newspapers to flick through, and at least six local ales on offer, so kick back and enjoy!

THE HERO Burnham Overy Staithe www.theheroburnhamovery.co.uk Fast becoming a key player on the foodie gold coast of North Norfolk, The Hero is the second pub of business partners Rowan Glennie and Harry Farrow - they also run the Anchor at nearby Morston. Sunday lunch (noon to 3pm and 6pm to 9pm) is a yummy affair, with a selection of meats from Arthur Howell available - the sharing rib of beef for two catches our eye! Expect accompanying local greens, celeriac mash, cauliflower cheese, Yorkshire puds, gravy and those essential roasties.

Daily specials are also available (examples include Weybourne lobster or wild sea bass), plus the regular menu where we spotted harissa roasted cauliflower as an ambitious veggie option. The sourdough bread is from the award winning Pastonacre in Cley, the gin list is never ending and they make their own ice cream.

And there's even a woodburner. Your faithful hound is welcome in the bar and the North Norfolk Coastal Path awaits you. All boxes ticked.

OCTOBER 2019

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SARACEN’S HEAD Wolterton www.saracenshead-norfolk.co.uk When it comes to the Sunday Roast, Tim Elwes is exceptionally keen to make sure what he puts on the plate is of the very best quality and has travelled as few food miles as possible!

Beef is reared on the banks of the Bure no further away than Blickling by Emily and Tony Bambridge and his delicious Loin of Pork is from a little further away, North Creake, where it has been well tended by farmer Tim Allen. Both beef and pork are hung and prepared by GF Whites, the traditional butchers in Aylsham, who have been supplying the Saracen's for almost 10 years. And what is a roast dinner if you don’t have the very best potatoes to complement your meat?

According to head chef, Mark Sayers, there is only one variety of potato that will make the best roast, and that is the good old Maris Piper. With a side of cabbage and carrots delivered

by Fresh Approach, again of Aylsham, you have a truly local and delicious meal that really is all from a ‘Field near Here’!

THE KITCHEN AT ST GEORGE’S DISTILLERY Roudham, Attleborough www.englishwhisky.co.uk The Kitchen offers a Sunday lunch location with a difference as it’s set in the grounds of St George’s Distillery, home to The English Whisky Co, and it’s all the better for it. Roasts include sirloin of beef, with Yorkshire pudding; loin of pork, with crackling; or nut roast, and all come with seasonal vegetables and gravy – don’t be surprised to find English Whisky as an added ingredient on the Sunday menu, and the shop even sells its own gravy boat for you to purchase on your way out! The restaurant has a very relaxed vibe and if it’s still just about warm enough, there’s outside seating on the terrace. While you’re there, you could always make time to take a tour at the distillery or a walk down to the river.

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FEATURE

Roasts

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THE BLACK HORSE Norwich, NR2 www.theblackhorsenorwich.net www.thestanleynr3.com Sunday roasts have made a welcome return to The Black Horse on Earlham Road in Norwich, post-summer. It’s an ever-changing menu but you can expect, at this time of year, roast sirloin of Norfolk beef, Blythburgh confit rolled pork belly, free range Norfolk chicken supreme or, for complete carnivores, all the meats on one plate!

There are always vegan and gluten free options so, for example, there’s courgette, aubergine, mushroom, quinoa and padron pepper polenta loaf, and there’s even a GF Yorkshire pudding which may well be a bit of a first around these parts. Mature Cheddar cheese cauliflower cheese is extra, or if you just fancy roast potatoes and gravy? No problem.

Black Horse roasts are served between 12 noon and 8pm.

Oh, and sister pub The Stanley in NR3 will be offering roasts at the end of this month so do look out for those as well.

THE SWAN Loddon www.theloddonswan.co.uk Always a Feast favourite, the Swan at Loddon is super popular for Sunday roasts. With a family feel, a great wine list to accompany your chosen roast, and either the bar or restaurant to base yourself in, even the dog is welcome!

Chef Jason Wright offers roasts at £12.95, with examples including roast topside of Heckingham Hall Red Poll beef and roast loin of Blythburgh Pork. All are served with roast potatoes, Yorkshire puddings and vegetables.

The pudding selection is good, too, with the cheesecakes highly recommended!

There are great real ales available, several boutique bedrooms and some lovely walks from the pub’s doorstep. What’s not to like? It’s Sunday on a plate!

OLD HALL FARM AT WOODTON near Bungay www.oldhallfarm.co.uk Rebecca Mayhew and family opened their new cafê in May and have just added the Sunday roast to their repertoire. They use their home-reared pork and local grass-fed dry aged Dexter beef to create the perfect roast dinner, and there is also a weekly vegetarian special. You can expect local vegetables, Yorkshire puddings made with their raw Jersey milk, and lashings of gravy! It is £12 for adults and £7 for children. Look out for a good selection of gluten-free cakes, too.

OCTOBER 2019

THE UNTHANK ARMS Newmarket Street, Norwich www.theunthankarms.com The Unthank Arms in the heart of the Golden Triangle may be a proper pub in the style of a traditional Victorian local, but it also serves up great local food. It’s long since been a go-to place for Sunday roast, which can be enjoyed from 12 noon all the way through to 8.30pm, upstairs or downstairs – both offer light, airy spaces (or else there’s a cosy corner downstairs, towards the back). Expect nothing less than Swannington Farm to Fork beef, Blythburgh shoulder of pork, roast Norfolk chicken and homemade nut-roast. All are served with carrots, braised red cabbage, Savoy cabbage, smashed swede, roast potatoes, parsnips, Yorkshire pudding and homemade gravy. Or really push the boat out and order the on-trend ‘All the Meats’ option, with extra roast potatoes and TWO Yorkshire puddings! This is a really friendly spot, and not many folk in Norwich don't have a little place in their heart for the Unthank!

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TRAFFORD ARMS Grove Road, Norwich www.traffordarms.co.uk Right in the heart of Norwich, this is what many would describe as a ‘proper’ pub. There’s at least 10 real ales always available, and it serves good value but quality food, with very welcoming staff. Sundays roasts are served from noon to 6pm, with local suppliers including Swannington Farm to Fork who provide pork and chicken, Hevingham beef, and fruit and veg from Easters in Norwich. A home-made nut

roast completes the line up, gluten free options are available, and all are priced at £10.95 for the one course.

The pub's full menu is also served so there is lots of choice for all - how does Thai fish cakes or good old fish and chips sound? And smaller portions can be created for younger diners. We have heard that the sticky toffee pudding is a must - if you have the room, of course.

THE NORFOLK MEAD Coltishall

THE BELL INN Rickinghall

www.norfolkmead.co.uk Enjoy roasted joints, crunchy roast potatoes and a glass of delicious wine in this handsome country house hotel’s intimate 2 AA rosette restaurant.

Executive chef Damien Woollard uses only the freshest produce, sourced locally where possible, to create exciting dishes for all the family - how does Dingley Dell pork shoulder with apple sauce, followed by chocolate brownie, cherry jelly, malt cake, milk sorbet and peanut butter crisp sound?

After lunch, relax in the cosy fireside lounge, or take a stroll across the water meadow, to the banks of the River Bure. With 16 bedrooms, and a pretty ‘summer house’ across the drive, you can treat yourselves and stay overnight, too!

www.thebellrickinghall.co.uk The Bell at Rickinghall, between Bury St Edmunds and Diss in Suffolk, is an award winning village inn specialising in great food and real ale. Sunday menus change regularly but will always include roast dinners for £10.95: topside of beef, roasted chicken breast and homemade nut roast.

The pub is child friendly and offers a children’s menu or half portions of the majority of the main dishes.

The Bell started life as a 17th century coaching inn, and is run by two local women, Jordan Fox and Lindsey Booty – whereas head chef is Joshua Atkin.

There’s a cosy bar area (where dogs are welcome) and an a la carte restaurant with snugs and an open fire ready for the coming winter months.

BAWDESWELL GARDEN CENTRE Bawdeswell www.bawdeswellgardencentre.co.uk Set right in the middle of this bustling garden centre in Mid Norfolk is where you’ll find the light and airy Reeve’s Parlour Restaurant. With local producers such as HV Graves, Broadland Hams and Lakenham Creamery all used, quality is high. A Sunday roast is £9.95; add a dessert, and it is £12.95.

All dietary requirements are catered for, including gluten free, and there are always vegetarian options on offer.

And best of all, of course, is the fact that you can have a really good shop afterwards as the centre has a bit of everything - not just plants!

I love their selection of homeware and gifts look out for Emma Bridgewater goodies!

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FEATURE

Roasts

| THE FEATHERS HOTEL Holt www.thefeathershotel.com Sunday lunch at The Feathers Hotel, right in the centre of Holt, consists of a delicious selection of expertly carved roast meats, with a choice of topside of beef, succulent pork (with crackling of course!) or tender Norfolk turkey.

All accompanied by an array of bright and colourful seasonal vegetables, homemade Yorkshire puddings and lashings of The Feathers’ own recipe gravy! Customers can enjoy fine dining in the Plume Restaurant or enjoy a carvery in the bright and airy Gresham Suite and conservatory, or in the relaxed bar area where four legged friends are more than welcome.

One course is £12, two is £15 and three is £17.50. A children’s carvery is also available, with one course at £9.50, and two courses at £12.

DON'T FORGET...

The Exchange at Jarrold - on the basement deli floor - does a great Host Your Roast on Sundays which is a very sociable, fun idea.

You carve your chosen joint at the table and help yourselves to veggies and roasties!

Highway Garden and Leisure, Framingham Pigot, near Norwich, has a lovely new look café and restaurant - with a carvery served every day which is well worth a look.

The Duck Inn, Stanhoe, near Burnham Market, is recommended, as is The Gunton Arms, Thorpe Market, near North Walsham.

OCTOBER 2019

THE BOATHOUSE Ormesby Broad www.theboathouseormesbybroad.co.uk You may know of The Boathouse, on the banks of Ormesby Broad, as a wedding venue, but let’s not forget it’s also a country pub offering gastro dining and specialising in traditional British cuisine. On a Sunday, a carvery operates from 12 noon to 7pm (£10.75 for adults and £6.75 for children).

Formerly the old Eels Foot pub, which dates back to at least 1854 when it was listed as a ‘beer house and pleasure garden’, the pub and restaurant has had a complete refurbishment: think exposed brickwork, open fireplaces, pine floorboards and oak beams.

There’s a long bar, several bay windows offering views of the Broad, and the main restaurant boasts a vaulted ceiling. If the weather is still clement enough, do make the most of the fact that the pub is set in 11 acres of parkland, with a decked sun terrace.

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PROUDLYPROUDLY Coxfords Coxfords PROUDLY NPORROFUODLLKNYORFOLK Coxfords Coxfords NORFOLK NORFOLK Butchers Butchers Butchers Butchers All of our pro d is sourced lo uce cally

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Gadgets & Gizmos

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Roast Dinners

High Oval induction granite roas ter

£42.99, Bakers and Larners www.bakersandlarners.co.uk

HERE’S OUR ROUND UP OF WHAT YOU NEED FOR A PERFECT SUNDAY LUNCH

Dry carving fork / Dry carving

Black Toast large enamel roasting dish £42.95, Emma Bridgewater www.emmabridgewater.co.uk

Fork £17, Knife £30, Alessi www.alessi.com

Stainless steel meat lifting forks

Charlotte Watson cream mustard pot

Set of two £16, John Lewis & Partners www.johnlewis.com

£6.95, Henry Watson www.henrywatson.com

OCTOBER 2019

knife

Digital meat thermometer

£15, Marks and Spencer www.marksandspencer.com

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EATING OUT

Heacham Manor Hotel

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Roast Most Review

WITH THE

GOING OUT FOR SUNDAY LUNCH NEEDN’T HAVE TO MEAN JUST POPPING DOWN TO THE LOCAL PUB. EMMA OUTTEN AND HER DAUGHTER MAKE AN AFTERNOON OF IT AND HEAD TO HEACHAM MANOR HOTEL NEAR HUNSTANTON www.heacham-manor.co.uk

F

OR ME, autumn always seems to herald a renewed quest to find the best roasts out there. And sometimes it pays to be a bit more adventurous than just popping over the road to the local pub.

So it was on a sunny Sunday in September that I drove to Heacham Manor Hotel, a Grade II listed country house which was built in 1580, during the reign of Elizabeth I.

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Going for Sunday lunch at a manor house feels a bit of an occasion - and it is certainly an impressive place with well manicured grounds.

Heacham Manor is one of those eateries where you’re positively encouraged to relax in the bar first, rather than head straight to the restaurant. The Manor Bar in the main house offers ales, draught and bottled beers, cocktails, a full wine list and a selection of fine malt whiskies - I had half a Greene King and my daughter had an Appletiser. There’s also a nice eating area outside, overlooking the 18-hole golf course and the – squint or you’ll miss it – sea.

The AA Rosette award winning Mulberry Restaurant is no doubt named after the ancient mulberry tree in the gardens, which - legend holds - was planted by Pocahontas during a visit to Heacham with her husband John Rolfe. More than 400 years old, this tree still produces mulberry fruit.

The conservatory style restaurant is light and airy and, again, affords great views of the golf course. The menu is overseen by Neil Rutland, the chef who started the kitchen 10 years ago, and it reflects the fact that Heacham is in prolific farming country - the aim is to serve fresh seasonal produce sourced from local farmers, wherever possible.

The Sunday lunch menu is a fairly straightforward affair: it’s either one course for £12.95, two for £17.95, or three for £22.95, with four choices on offer for each course. We side-stepped the starters, although the salad of tomatoes, buffalo mozzarella, pesto and mixed leaves which arrived at the table next to us looked very nice - instead my daughter made the most of bread and butter, which came on a slate.

She went straight for roast sirloin of beef, with roast potatoes, Yorkshire pudding, braised red cabbage, roasted parsnips and seasonal vegetables, in a red wine gravy. In my humble opinion, you know you’re onto a winner when your roast comes with a bit braised red cabbage, and not too much in the way of boiled veg.

My daughter was pleased to see beef on the menu (the other option was slow cooked pork belly) as she’s always complaining that, on the home front, no-one seems to cook anything other roast chicken.

OCTOBER 2019

I would’ve been more than happy to see a nut roast on the menu as I still like the idea of a roast, albeit minus the meat.

Instead, there was pan fried salmon on offer and the veggie option, which I chose, was a mushroom and blue cheese risotto with an accompanying Parmesan and rocket salad.

My daughter soon announced that she couldn’t manage any more cooked vegetables, so I gratefully received the roast carrot and broccoli in a cheesy sauce, which came my way. She did, however, admit to liking the sweet potato purée, and there was also a bowl of green veg to share (in theory, at least), which included French beans and leeks. So we certainly had our five a day!

For dessert, I opted for sticky toffee pudding, with caramelita ice cream, whereas my daughter went for a scoop of pistachio ice cream and mango sorbet, which came with a meringue and strawberry garnish.

The food is prettily presented, with friendly staff who are more than happy to chat and tell you as much or as little about your choices as you like, and they are happy to adapt, if and when necessary.

Dishes are well thought out, with high quality ingredients, and I rather fancy afternoon tea next time!

Bar a big table of people celebrating a birthday, our fellow diners were made up mainly of couples, and there was a relaxed feeling throughout well it was Sunday after all!

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A ROSE BETWEEN TWO PUBS ROSE HANISON TOOK OWNERSHIP OF THE BLACK HORSE FOUR YEARS AGO, FOLLOWED BY THE STANLEY, LAST SUMMER. EMMA OUTTEN FINDS OUT HOW SHE HAS CREATED TWO COMMUNITY PUBS WHICH CATER FOR ALL

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BUSINESS PROFILE

The Black Horse and The Stanley, Norwich

| www.blackhorsenorwich.net

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www.thestanleynr3.com

HAT A BIRTHDAY PRESENT! Rose Hanison signed the contract for The Black Horse pub in Norwich on her 30th birthday, 2015, and it’s turned out to be the gift that keeps on giving.

It wasn’t an impulse buy, by any means, as she explains: ‘I was raised in the pub industry, my parents were publicans, and from the age of six I said that I was going to own a pub one day.’

The historic public house on Earlham Road has stood proudly in the Golden Triangle area for more than 300 years and has always been called The Black Horse.

When Rose took ownership of it, it’s fair to say that the pub needed a new lease of life but, following major renovation work, it has evolved into a popular place which provides quality food whilst still retaining a pub atmosphere. ‘The focus is on eating and drinking in equal measure,’ says Rose.

It’s very dog friendly, family friendly, and student friendly, and offers something for everyone every day of the week. There are Ale Tuesdays (£3 a pint), Cocktail Wednesdays (2 for £10), plus breakfast is served from 9.30-11.30am on both Saturdays and Sundays. It’s known for having a big beer garden (it used to be a bowling green, apparently) and there are plans for it to be utilised all year round – so watch this space.

Sister pub The Stanley, which has stood proudly in the heart of NR3 for more than 100 years, came under Rose’s radar last summer. She says of the pub on Magdalen Road: ‘This has been a complete love affair from the beginning. I’m really proud of it because it’s the first pub I’ve designed by myself.’

There’s a new menu being devised so, as well as the small plates it’s become

“THIS HAS BEEN A COMPLETE LOVE AFFAIR FROMNG” THE BEGINNI OCTOBER 2019

known for, there will be pub classics with a twist, sharing boards, and roasts - the latter will launch at the end of this month and will hopefully emulate the Sunday success story at The Black Horse. Again, four legged friends are most welcome and breakfast is also on offer at the weekends.

There are clearly similarities between both pubs, although Rose says: ‘Visually, The Stanley is very different.

There’s a youthful vibe, but everyone is welcome.’

Considering, as she says, ‘everyone thought I was completely insane to buy the Black Horse and a lunatic to buy The Stanley,’ she is very proud of what has been achieved at both pubs. And it’s an ongoing project, particularly at The Black Horse: ‘One thing we don’t do here is rest on our laurels – I change the furniture round every six months!’

The Norwich born and bred pub landlady is proud to be the sole owner of both pubs, and is also proud of her ‘amazing’ team. Operations Manager for both is Georgina Earland and Executive Head Chef is Andy Charnock.

Rose makes the point: ‘It’s not really about me – it’s about my team.’

They all ‘adore’ Christmas, but don’t expect The Black Horse to go in for Christmas party menus, as such. ‘I want the Black Horse to be accessible all year round and it’s the same with The Stanley.’

Rose adds: ‘I seriously love this industry and am really passionate about food and drink and making people happy.’

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Cookbooks H

BOOKS FOR COOKS

Roasts are the order of the day this month, along with an updated version of a popular Mary Berry entertaining cookbook

ROASTS

Feast Fave.

by Laura Mason £16.99 This collection of comforting recipes brings out the best of a variety of meats and game. There are traditional recipes for roasted dishes, including a Sunday roast beef with Yorkshire pudding, rack of lamb with herb crust, stuffed roast goose, pheasant and veal. Laura demonstrates the best techniques for sourcing, preparing and roasting all kinds of meat including: pork, chicken, turkey, duck, goose, as well as partridge and grouse. The best cuts are matched with recipes and Laura includes advice on marinating, barding, larding, basting and dredging as well as using up the leftovers.

FROM THE OVEN TO THE TABLE

by Diana Henry £25 Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. Certainly a book to make your life simpler!

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DIARY DATE S OCTOBER 9 – Book launch for The Norfolk Almanac by Keith Skipper, 6pm OCTOBER 15 – Cream Tea with Cathy Kelly, Benji's, 3pm

MARY BERRY COOKS UP A FEAST

by Mary Berry £25 This is an updated version of Mary Berry’s popular entertaining cookbook. Here she makes cooking for gatherings of family and friends easy, with more than 160 recipes that work well for both small and large numbers of guests. Recipes provide two sets of ingredients for serving either 6 or 12 guests, plus there is guidance on how to scale up recipes for any number.

OCTOBER 24 – An Audience with Konnie Huq, The Pantry Restaurant, Floor 3, 5pm for 5.30-6.30pm.

Konnie will be talking about her new book, Cookie! and the Most Annoying Boy in the World as part of Norwich Science Festival week.

Suitable for children aged 8-12 years.

Tickets are £19 for 1 adult + 1 child including a soft drink and a copy of the book; £14 for a single ticket including a soft drink and a copy of the book; or £5 which includes a soft drink but not a copy of the book Tickets are available in store or online at www.jarrold.co.uk

THE SOUP BOOK

Editor-in-chief Sophie Grigson £18.99 The Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. Soup is the ultimate crowd pleaser, perfect to take with you for a healthy lunch and a great way of using up spare veggies or left overs!

POSH POTATOES

by Rebecca Woods £12.99 The versatile potato is the inspiration behind this book. It can be transformed into chips, wedges, mash, rosti, gnocchi, baked potatoes, hash browns, roast potatoes, French fries, or Dauphinoise. In this latest book in the Posh series, the humble potato is recreated in its many forms with amazing new ways to cook it. Recipes include Sesame Sweet Potato Falafel Wraps; Sour Cream and Chive Baked Potato Soup; Piri Piri Souffléd Potatoes; Duchess Potatoes; Potato, Gorgonzola and Rosemary Pizza; and Fennel, Potato and Pancetta Gratins.

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.

OCTOBER 2019

UPCOMING BOOK & AUTHOR EVENTS

jarrold.co.uk/events LONDON ST. NORWICH 01603 660661

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PHOTO ESSAY

FarmShare

| JACK ASTBURY, LEFT, AND JOEL RODKER

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SHARE AND SHARE ALIKE

THIS MONTH PHOTOGRAPHER KEIRON TOVELL CAPTURES COMMUNITY SUPPORTED AGRICULTURAL ASSOCIATION, NORWICH FARMSHARE, AT WHITLINGHAM NURSERIES

www.norwichfarmshare.co.uk

OCTOBER 2019

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PHOTO ESSAY

Farmshare

| ORGANIC PEPPER doesn't get much more local than this. FarmShare is an ever-growing community supported agriculture organisation that has been providing organic, fresh, seasonal veg to Norwich residents, for the past 10 years or more.

The cooperative, which has just become a Proudly Norfolk member, is all about working towards a sustainable food system, on healthy soil, in order to provide chemical free, local produce.

And this autumn marks the first full full year of production on the new site: Whitlingham Nurseries, near Norwich.

Joel Rodker and Jack Astbury are the main growers and have a clear vision of what they want to achieve. Joel says: ‘We are passionate about growing healthy, chemical-free food for local people and we think we’ve got a model with huge potential that can be financially successful and also a huge boost for the community.’

The new site, he says, ‘is going really well. It’s got good access, good soil and a good water supply.’

There’s plenty of ways to get involved. You can volunteer at the farm every Thursday, between 10am and 3pm, and they also hold monthly volunteer sessions on the first Saturday of each month, between 11am and 3pm.

Members of FarmShare can then collect their veg from a new hub: Wensum Sports Centre in Norwich. And it’s certainly gaining interest in the restaurant community: fans of FarmShare include Head Chef at the Last Wine Bar, Iain McCarten.

OCTOBER 2019

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Autumn’s Arrived! www.bawdeswellgardencentre.co.uk

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PHOTO ESSAY

FarmShare

| OCTOBER 2019

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SERVING LOCAL BUSINES SES FOR OVE R 40 YEARS

Fruit, vegetables, dairy & more delivered to your BUSINESS including bespoke, hand-prepared vegetables

www.eastersofnorwich.com 156-158 NORTHUMBERLAND ST, NORWICH, NORFOLK, NR2 4EE TEL: 01603 622890

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V egan

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Harmony BAL ANCE AND

JULIA runs a Norwichbased catering and events company which specialises in locally sourced vegan and vegetarian food

R E C I P E

Squash Bread OUR VEGAN WRITER JULIA MARTIN SEES GOOD FOOD, YOGA AND MEDITATION AS KEY INGREDIENTS FOR A HEALTHY AND HAPPY LIFE www.purpleplumcatering.co.uk

THE WEDDING SEASON is nearly over and I have started on a joyful time of discovery in my food and yoga practice.

Starting a new 200 hour training course has been the beginning of a wonderful journey that will enhance the work I do at retreats including ones on the South Coast next month and Ibiza next year.

All that I offer through my work has come through my own personal journey. I combine a love of food, holistic cookery, yoga, and meditation in a way that helps and inspires others to discover what works for them.

My work with food education and cookery has become what it is because of yoga. For me there is a deep relationship between the practice on the mat and preparing a meal in the kitchen. It is finding the balance that works - always a journey of discovery.

After more than 25 years in the mainstream catering industry, I have spent the past four years refining and defining my work as a retreat chef. Bringing together the practice of yoga with the art of cooking, I try to bring a level of subtlety, depth and sensitivity that allows others to feel supported and nourished.

OCTOBER 2019

Serves 4-6

Honestly, this recipe is fool-proof, with just a few simple ingredients and one loaf tin needed, and you’ll soon be dining on squash bread all week long!

1 squash; 120g of gram flour; 1 heaped tbsp of ground flaxseed; ½ tsp of garlic powder; ½ tsp of onion powder; ½ tsp of Maldon salt; ½ tsp of dried oregano; 50g of pumpkin seeds; 50g of sunflower seeds Cut the butternut squash in half, remove seeds and cut into quarters. Roast in a preheated oven of 180°C for 30-40 minutes until completely soft.

Scoop the flesh into a bowl and discard the skin. Mash the squash with a fork and add the rest of the ingredients. Bring together as a dough and tip into a lined loaf tin. Sprinkle with some extra seeds and bake in the oven for 30-40 minutes, you can tell it’s done by placing a clean knife in the centre, if the knife comes out clean it’s good to go.

Remove from the oven and allow to cool. Slice and serve with whatever toppings take your fancy.

We can recommend hummus, roasted onions and cherry tomatoes.

The food that I offer is much more than ‘healthy or ‘clean’ eating, and the yoga I love is more than simply asana or physical movement. Through both, I am always looking for balance and harmony, integration on all levels and a quality of being that is calm, fluid and centred.

I have started to cook at many different retreats and enjoy the challenge of a new kitchen, differing needs and sharing the love of plant based foods that are nourishing, fresh, seasonal, abundant and healing. A fabulous recipe that I always love to do is squash bread.

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Bawdeswell GardenWatch

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Let’s Get Messy KEVIN MORRIS OF BAWDESWELL GARDEN CENTRE TELLS US HOW TO ENCOURAGE WILDLIFE IN OUR GARDENS

www.bawdeswellgardencentre.co.uk

NATURALLY MESSY GARDENS ARE GOOD! If this statement makes your eyes itch and induces a feeling of panic then relax, take a breath and have a re-think! The UK’s fauna is in crisis - the result of the huge decrease in habitats, as a consequence of modern farming methods, increased urbanisation and climate change. But we can all do something to help.

Did you know that if you combined the area all of our gardens across the UK it would equate to the size of Suffolk! We have control of our gardens so can effectively become wardens of our own wildlife sanctuaries. If we all made a conscious effort to encourage wildlife to our gardens we would be instrumental in re-introducing a wildlife corridor across the nation.

So what can we do? During autumn we spend a lot of time in the garden tidying up – raking up piles of leaves, cutting back plants – well, save yourself some jobs! Still remove the leaves off your lawn as this is the perfect time to give your grass some tlc and to re-seed. However, why not spread the raked leaves over your flower beds – they will provide a rich mulch and birds such as thrushes and blackbirds will love foraging in them for food. Spiders and snails also like to overwinter in damp leaves so leave a pile somewhere, perhaps under hedges. Don’t cut back plant stems - insects will crawl into them - so let them dry out and they will look stunning when covered in spiders’ webs and frost. Leave your sunflower heads and thistles to die off naturally these will also provide a great food source for birds.

Overgrown hedges? Great! Delay cutting them until the end of the winter as these will provide excellent shelter for birds such as redwings and fieldfare, giving them plenty of time to eat any berries. The same goes for ivy – resist the urge to cut this back – it provides a great habitat for insecteaters such as tits.

I’m saving the last word, or rather, Pam Ayres’ words, for our friends the hedgehog:

They numbered around 30 million in the 1950s. Now their population is estimated to be around 1 million - a result of the decline in field margins and hedgerows. We should all be encouraging these important creatures into our gardens. They love slugs - music to gardeners’ ears - but they need help fattening up in readiness for December hibernation, so leave out some cat or dog food and water, but never milk! Remember also to leave a “hedgehog hole” in your fence or wall as these little guys need to roam (around two miles per night apparently!) The most natural way to do this and to encourage any wildlife into your garden is to make your patch as insect friendly as possible – create log piles, plant native shrubs, add bug houses and provide water, especially a pond! This will ensure you have an abundance of invertebrates and, once you’ve done this, the wildlife will surely follow!

So remember, naturally messy gardens are not just good, they’re great! Save our wildlife!

Spare a thought for heedgehogs, Hoverin’ on the brinkt, Spare a thought for hedgehogs, Lest they become extinct.

OCTOBER 2019

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Name

| ELLEN MARY is a presenter, journalist and garden designer. You can contact her on social media or at www.ellenmarygardening.co.uk. Don’t forget to follow Ellen’s Podcast ‘The Plant Based Podcast’

Autumn's Harvest

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Grow Your Own

| Our Kitchen Gardener Ellen Mary tells us about the season's bounty and has a dairy free pumpkin pie recipe too!

FRUIT Autumn is the time of year for an abundance of apples, pears, autumn fruiting raspberries and damsons. Just because summer has ended doesn’t mean harvesting has to. Often this time of year means there is even more to harvest than throughout summer. If we are lucky enough to continue into autumn with warmer weather, early mornings and evenings in the kitchen garden can be glorious and picking your favourite fruits for a homebaked pie or holding onto summer with a fresh fruit salad is incredibly satisfying.

If you do have lots of fruit, storage is key to ensuring it lasts as long as possible. Usually a cool, dry area is needed and apple crates are perfect for the job. You can place fresh apples, pears and other fruits in the trays, perhaps in a garage, meaning they will last much longer. For raspberries, fresh is best but they can also be frozen for winter use.

VEGETABLES Whilst you would have harvested a lot of vegetables over the summer months, autumn is the harvest festival time, a big celebration of food grown from the land - and it is a celebration because it is the best time to finish harvesting most vegetables from the kitchen garden and especially pumpkins and squash. Butternut squash is one of my favourites to grow and cook, and pumpkin soup can be spiced up to feel warm on a cooler evening.

If you have space, growing a variety of squash is actually very easy, it just needs some care at the right times.

There are many to choose, such as courgettes, scallops, Tatume, Tromboncino and butternut - so something for everyone. Along with this, growing pumpkins is so much fun, especially for children who enjoy watching them swell up into a giant orange vegetable. There are many varieties from the smaller Jack o Lantern to the large Atlantic Giant.

Sow seeds in modules, then transplant when large enough to handle, all frosts have passed and the soil is warmer.

They are thirsty, so water well and, as the fruits swell, just gently lift them off the soil onto a brick or slate to stop them rotting on wet soil.

OCTOBER 2019

R E C I P E

AUTUMN PUMPKIN PIE (DAIRY FREE)

If you do grow squash, it is likely you are going to have plenty to use in cooking. You could make a smoothie, chutney or the classic pumpkin soup, but this pumpkin pie is an absolute winner. Even children love it and then of course they can use it for Halloween pumpkin carving!

1 large pumpkin, with the centre scooped out (remove seeds); 1 homemade or premade pie crust (vegan options available); 1 can of coconut milk; 130g of soft brown sugar; 2tbsp, heaped, of plain flour; 3tbsp of maple syrup; 1tsp of vanilla extract; 3tsp of ground cinnamon; 2tsp of ground ginger; 1tsp of nutmeg; 1tsp of ground allspice; 1tsp of ground cloves; a dash of salt Preheat the oven to 180°C. Put all of the filling ingredients into a blender and blend until completely smooth. Pour the mixture into the pie crust. Bake in the oven for about 45-50 minutes.

Remove when browning on the top. Allow to cool and then put in the fridge to firm up over night. Top off with some fruit of your choice, such as sugared cranberries, or fresh raspberries.

Sprinkle over some nuts for a really autumnal look.

HERBS There will be plenty of herbs to harvest throughout autumn, it’s a great time of year to ensure you have plenty harvested and stored for the winter months ahead. Oregano, chives, thyme, dill - and any others that are still growing or those that are coming to an end - need to be used up.

Just like fruit and vegetables at this time of year, storage is key to ensure you can use your herbs all throughout the winter. You can freeze herbs for up to three months or dry them out and store in an airtight container for either using in cooking or for fresh, herbal winter teas. I tend to dry mine on a herb dryer, then crush them up into a jar and use in a variety of fresh, medicinal teas. Nothing beats the flavour of homegrown herbs in cooking and teas.

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PETER, OUTSIDE THE ORIGINAL MAGPIE STORES, AROUND 1985

A WHOLEHEARTED APPROACH TO BUSINESS As family-run fruit, veg, and dairy wholesalers, Easters of Norwich, approaches 30 years in the business, Emma Outten meets Peter Easter to find out how it all began www.eastersofnorwich.com

BIG INTERVIEW

Peter Easter

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F

ROM SUPPLYING four or five restaurants back in

the 1980s, Peter Easter has come a long way since the juggling act of running a convenience store and starting a wholesale business in Norwich.

These days, Easters of Norwich, based in Northumberland Street, is a thriving business which supplies fresh produce to around 250 restaurants, hotels, pubs, schools, shops, factories, contract and outside caterers. Although it is approaching its 30th anniversary, Peter has actually been in the business for more than 40 years.

He originally wanted to be a chef, but after a short stint in a kitchen, decided it wasn’t for him - neither was the year he spent working for what is now known as Aviva. Then the opportunity arose for his family to buy a convenience store, Magpie Stores on Magpie Road, and he hasn’t looked back since. ‘When I took over, it was a typical corner shop, selling convenience items such as sugar, bread, tea and milk. In fresh produce, we just used to sell potatoes, carrots, onions, bananas, apples and oranges – that was about it.’

In the mid-80s, inspired by a fruit and veg seller on Norwich Market who used to supply restaurants within wheelbarrow-pushing distance, Peter began supplying such places as Coldham Hall in Surlingham, the Golden Star in Colegate and a pizza place in Pottergate (where Rabbit is, nowadays). ‘All the places we used to eat at,’ says Peter, ‘and it just grew from there.’

Supplying the new By Appointment restaurant in Norwich was a turning point: ‘It snowballed,’ says Peter.

The base continued to be the corner shop. ‘We used to put a fantastic display outside, every day.’ However, running the shop and supplying the restaurants had become too much of a juggling act, so Peter sold the store and bought a bigger shop in Mousehold, before moving to a warehouse on the corner of Oak Street and Sussex Street and finally settling in Northumberland Street, which is now home to 16 vans and 35 employees – including son Will, who is Operations Director.

An enquiry by Loch Fyne restaurant, regarding whether or not Easters supplied milk and cream, fortuitously led OCTOBER 2019

Peter down the path of becoming a dairy wholesaler, as well. ‘Starting to sell dairy was a real catalyst for us.’ But what is the real secret of Easters' success? ‘We do give good service and we really look after our customers,’ says Peter.

Easters may specialise in fresh produce but there’s also a demand for dried goods – nuts and seeds might go to Figbar, in St John Maddermarket, for example.

Reflecting the rise of veganism, Easters supplies three vegan restaurants in Norwich, and Peter seems adept at spotting food trends: ‘I started selling tofu recently.’ He originally bought a box of 10 bars. ‘Within five months we’d sold more than 2000 bars.’

He also knows what’s what in the restaurant trade as he tends to dine out most nights - after working long days, the last thing he wants to do is cook! He’s a fan of The Last Wine Bar, somewhere he has been supplying since the start. Not one to put himself forward, as such, he says of the relationships he has forged with local businesses: ‘It’s all been through word of mouth.’

In the beginning, he was supplying ‘basic stuff’, as he puts it (in those days, Mediterranean vegetables were considered rather edgy). Whereas nowadays, it’s all about baby leaf mixed salads and heritage tomatoes (a grower in Dereham supplies him).

Easters specialises in local produce. The nearest supplier is a lettuce grower near the airport, strawberries come from just outside Holt, and free range eggs come from Great Ellingham, near Attleborough, just to give a few examples. ‘The local thing is really big now,’ acknowledges Peter. There’s still a place for more far-flung suppliers frozen purées come from Paris.

Did he have a favourite veg? ‘I like roasted parsnip in the winter.’ And what’s coming to the fore this month? ‘The main thing, I suppose, is pumpkins, and figs will still be good in October.’

Easters has certainly evolved after the past three decades, and meeting the demands of chefs has certainly led it in different directions. Peter says it’s about ‘being in the right place at the right time,’ and adds, ‘you make your own luck in this world.’

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SARA is a qualified trainer, food consultant, recipe developer and food writer.

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Having Your Cake

www.sarabynature.com

Free From

THIS MONTH OUR FREE FROM RECIPE WRITER SARA MATTHEWS OFFERS US A WARMING SOUP AND AN UPSIDE DOWN CAKE R E C I P E

R E C I P E

UPSIDE DOWN APPLE AND CINNAMON CAKE

6-8

VE

S

With an apple tree in our garden, we always have an abundance of apples in season. This recipe is great as you can pre-cook the apples, freeze them, and then they are ready and waiting for when you want to make this delicious cake!

SER

FOR THE APPLE MIXTURE 4 apples, peeled and chopped; 4tbsp of water; 2tbsp of maple syrup; 1tsp of cinnamon In a pan, add the apples, maple syrup, cinnamon, and water; gently cook over a medium heat until the apples are soft, and the water has disappeared. Set to one side (this mixture can be frozen until needed if you want to use it at a later date or are preserving your apples for your cake).

FOR THE CAKE 300g of gluten free self-raising flour; 150g of coconut sugar (you can use soft brown sugar); 250ml of soya milk; 100ml of rapeseed oil; 1tbsp of apple cider vinegar; 1tbsp of lemon juice; 1tsp of vanilla extract; 1tsp of baking powder; zest of 1 lemon; 1tsp of ground cinnamon Preheat the oven to 180°C. Prepare a cake tin by lining with parchment. In a bowl, add the flour, cinnamon, sugar, baking powder and lemon zest.

In a large jug, add the milk, rapeseed oil, apple cider vinegar, lemon juice, vanilla extract and mix to combine. Add wet mixture to dry and stir with spatula until just combined. In the cake tin, place the apple mixture and spread across the bottom of the tin, then pour the cake batter on top, covering all the apples.

Bang on the work surface to get rid of some of the bubbles then place in the oven and cook for 35-40 minutes, until a skewer comes out clean. Leave to cool in the cake tin then turn out.

OCTOBER 2019

SWEET POTATO, ‘CHEESE’ AND BROCCOLI SOUP

Serves

This delicious soup is packed full of 2-4 nutrients, uses plenty of vegetables and also a nutritional yeast for the wonderful cheesy, nutty flavour. It is a perfect and filling lunch as the colder weather descends

180g of broccoli, broken into florets; 300g of sweet potato, peeled and roughly cubed; 6-8 spring onions, chopped; 500ml of vegetable stock; 1tbsp, heaped, of nutritional yeast; 1tsp of smoked paprika; 1tsp of garlic powder; salt and pepper, to taste In a steamer pan, add the cubed sweet potato to the water in the bottom and then the broccoli and spring onion to the steamer layer (alternatively you can boil all the veg).

Bring to the boil (without the steamer layer) just the potatoes. Once boiling, turn to a simmer and cook for 5 minutes. Add the steamer layer and cook for a further 8-10 minutes, until potatoes are cooked. Drain all the vegetables. Place the potatoes, vegetable stock, ¾ of the broccoli and ¾ of the spring onions to the empty pan then add paprika, garlic powder and nutritional yeast; blitz with a hand blender. Return to the heat and simmer for 5 minutes. Stir through the remaining broccoli and spring onions. Serve hot.

This soup can also be frozen.

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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

www.kestrelkitchens.co.uk

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Kitchens

|

When Small is Beautiful Make the most of those small but useful rooms in your home, say the experts at Kestrel Kitchens

T

HE KITCHEN IS, the majority of people agree, the most important room in the house. But that doesn’t mean you have to ignore all the others!

Indeed, rooms such as pantries, sculleries, utility rooms, boot rooms, offices and more are the real workhorses of a home and deserve as much love as we lavish on our kitchens.

At Kestrel Kitchens, now celebrating more than 30 years in the business, the team of craftsmen and women can work their magic on all manner of spaces, creating attractive and useful rooms which make the most of your space.

They can utilise the light available, maximise every little nook and cranny, and provide you with functional rooms which work for exactly the way you live.

Each project the designers undertake is completely bespoke; you work with them to plan out how you want your room to operate, talk through your requirements and have the option of ‘tweaking’ designs as the project progresses.

You might be a keen cook who wants a dedicated pantry for your kitchen gadgets and gizmos, with all the necessary power points and lots of shelves for all your ingredients.

As they are custom-built, you can have space for awkward cereal boxes, which can be rather tall, and deep areas for, say, large bags of potatoes! And even pull out areas for tins.

OCTOBER 2019

What’s best is, of course, that everything is kept together and out of sight.

You might want a fully-kitted out utility room where you can finally have the space to sort out all your washing and ironing. Think of stacking tumble driers onto washing machines and have cupboards to hide away cleaners, detergents and the like.

For those who love the great outdoors, a boot room is an essential - somewhere to keep all those waterproof jackets and boots - and where you can let your clothes dry after a long dog walk or mucking out the stables.

They allow you to keep kitchens and halls free of clutter and often include a high-backed seating area where you can sit and prise your boots off. This usually allows you storage space underneath, too, as well as pegs to hang damp things from.

And, as more and more of us work from home, a well thought out office is another firm favourite. Having a study designed to suit your needs certainly makes your working life easier, as you can have as much storage/filing space as you need.

Again, as they are bespoke creations, they will suit your height so you avoid any back problems, which is a real plus.

As Kestrel Kitchens General Manager Edward Hill says: ‘We can create a really joined up look for your home - so your kitchen can flow into your utility and then your pantry and scullery.

‘Our craftsmen have so much experience, they can create really beautiful pieces that work well throughout the house - not just your kitchen.’

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Why study Hospitality & Catering?

Our students practise their cooking and hospitality skills in well-equipped training kitchens and our very own on-site restaurant, East. This provides our students with opportunities to cater and serve in a realistic environment, as well as taking part in work experience and special events.

Jack Robertson Course studied Level 3 Professional Cookery Destination Studying a BA in Hospitality Management at the Edge Hotel School Achievements Jack worked on the Angus food stall, serving over 2000 guests at The Royal Wedding Ceremony

courtney watson Course studied NVQ Level 3 Catering Destination Pastry Chef at Browston Hall Achievements Courtney has helped to develop the afternoon tea at Browston Hall which is proving to be a huge success

APPLY ONLINE TODAY! We offer a variety of different courses in Hospitality and Catering and a number of apprenticeship opportunities.

START now by heading over to our website today.

www.eastcoast.ac.uk

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Nutrition Name

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r e w o P n i a r B

CATHERINE JEANS

B O O S T YO U R

OUR NUTRITIONAL EXPERT CATHERINE JEANS ON HOW TO SUPERCHARGE YOUR LUNCH BOX

PACKING A LUNCH BOX every morning can feel like such a chore but there’s nothing worse than a boring old cheese sandwich, a worse for wear apple and the same old packet of crisps. Not great for the tastebuds and not great for the afternoon brain power.

Whether you’re making a pack up for the kids or lunchboxes for work, here are my five top tips to ensure you’re getting in the good stuff. These ideas will help boost your amazing brain and help to avoid that 3pm energy slump.

1. Make it Bento! Our bodies love variety - the more different foods we pack, the more we can feed our gut bugs and add a diversity of nutrients. That’s why I love Bento lunch boxes. Lots of little compartments to pack in flavour, plus different vitamins and minerals.

Here are some ideas of what to put in: • Slices of apple with almond butter to dip in • Falafel with hummus or tahini dressing • Home-made trail mix with pumpkin seeds, chopped pecans, a few raisins, some dark chocolate drops and a chopped fig • Vegetable sticks with cubes of organic Cheddar.

2. Does it have to be a sandwich? Definitely not! Get into the habit of making extras with your evening meal, then you have real food to enjoy at lunchtime. Turn extra chicken or fish into a salad with lots of greens, grated veggies or leftover roast veg. Or how about a rainbow wrap with grated carrot, shredded spinach, sweetcorn and slices of chicken, fish or prawns.

OCTOBER 2019

3. Get in the protein! Try to include a good handful of protein, from meat, fish, eggs, prawns, beans, falafel, hummus or cottage cheese. Protein helps to keep you feeling fuller for longer, it helps your brain make important neurotransmitters and boosts your muscle power.

4. How many veggies and fruit? We all know that we should be eating more veg and fruit, and your lunchbox is a great place to add more. Aim for three and my favourites are: • Mixed berries with some yoghurt • Loads of shredded greens in a wrap • Vegetable sticks with hummus • A pot of super sweet cherry tomatoes • Celery sticks filled with almond butter for a mid afternoon snack.

5. Finally, a sweet treat! Yep we all love a treat in our lunchbox, but try to put in something that adds nutrition rather than being full of empty calories. Swap your chocolate biscuit for an oat biscuit covered in dark chocolate. Ditch your pot of jelly and go for plain yoghurt and berries. Or swap the chocolate bar for some 70 percent dark with nuts. Finally, you could bin the biscuit and go for a home-made flapjack or muffin with added seeds, oats and fruit.

Just a note on nuts. Obviously many schools are now nut free zones, but you can use seeds instead in most places as a great alternative! Seeds are packed with nutrition and fibre. I use them to make a fantastic trail mix with a few raisins, a chopped apricot and some dark chocolate drops.

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lk fo or s tn rd 9 ea a 01 e Aw 2 th k a r in rin Ye ts D e lis d & f th na o o F i Fo hef C

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

Tuesday - Saturday Dinner orders from 6.30 - 8.30pm Sunday & Monday Dinner orders from 6.30 - 8.00pm

You are always best to make a booking.

Call us on 01263 768909 or email info@saracenshead-norfolk.co.uk

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

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.

Come and party with us this Christmas season

If it’s too far to travel for a meal, why not stay the night and make a quick break of it!

OCTOBER

Summer Opening Times

AT STRATTON S

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

Beetle Juice th emed traditional af ternoon tea £1 6.50pp Bottomless br unch club Sund ay 20th £26pp (or £18pp with out bottomles s!)

Norfolk Restau rant

Week

Monday 28th to Sunday 10th No vember

strattons hotel CoCoes Café Deli • Restaurant • Self catering • Lifestyle/interiors shop

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

ELLSSE THEBW HOAU T URAN CRA EST R OOD SEAF

2 courses only £22* 3 courses only £27* Only available December 1-20 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

COLUMN

Rachael Parke

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TIME FOR TEA THIS MONTH RACHAEL PARKE, FRONT OF HOUSE AT NOTWENTY9 IN BURNHAM MARKET, BELIEVES THAT SITTING DOWN AND HAVING TEA TOGETHER CAN WORK WONDERS FOR A TEAM

T

www.number-29.com

HERE IS NOTHING MORE RELAXING than a nice cup of tea - some use it to prepare for their day ahead, some to reflect on the day they have had.

Here at NoTwenty9 our team enjoy tea together.

In this industry it’s tricky for all the team to sit down as one, especially as we are open seven days a week (all day!), 365 days of the year.

A lot of communicating is carried out in a handover diary or on WhatsApp messages, which is necessary but a little impersonal and sometimes annoying, as those dings chime at all times of the day and night as we share information.

We feel it’s vital for all our team to have a voice and so, once a month, we sit together and reflect on the month we have had - the good, the bad and the ugly - and chat about what the next month brings. Our chefs cook for us all, front of house prepare the table, kitchen porters clear down and housekeepers, well, as normal, clean up after us all!

We are always expressing how important dining is together as friends and family - it’s a time to share your thoughts and celebrate, so why not do it in the workplace?

It’s fair to say we have a great team. As far as I am aware, we all get on and support each other and I honestly believe we all feel there is someone available to confide in, if necessary. Our team teatime has opened communications further and made everyone throughout the restaurant feel appreciated and valued.

During our monthly teatime we announce our employee of the month, which is decided through a confidential vote by all team members, and a prize is carefully selected for OCTOBER 2019

that individual and awarded - again this recognises who has gone that extra mile in the eye of the team and we hope the prize is personal to them.

Of course, there has to be a little work, too, so we use this opportunity to perhaps taste new dishes or even try ‘our wine of the month’; train on suggested drink and food pairings or try a new signature cocktail (of course not too much as we reopen a couple of hours later!).

In a time where staff shortages in the industry are at the highest and lots of us experience far more pressure than ever before - and of course mental health is becoming something we are more aware of - we feel teatime together is a wonderful opportunity to know that no one is alone, everyone is important and a vital piece to our puzzle without all pieces intact our customers will never get the full picture.

T- together E - everyone A - achieves M - more (especially over a nice brew)'' 57

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16607_Globe_Feast_Ad_Layout 1 18/05/2016 10:00 Page 1

WELLS-NEXT-THE-SEA

Local autumn produce www.walsingham.co

Enjoy the late summer with our great selection of Norfolk produce, meat from our in-store butchery and our jampacked deli.

From to chutneys, breads to cakes, plus a Our farm shops inwines Walsingham & wide choice of seasonal fruit and veg come and take a look Heacham are full of Norfolk grown squashes and pumpkins Norwich Market with the Walsingham Row F, 124/125, Norwich Market Guild Street first game of the season, venison Norwich, Norfolk NR2 1ND Walsingham, Norfolk NR22 6BU from Holkham Estate and a huge t: 01603 621966 t: 01328 821877 variety of Norfolk grown apples.

Monday to Saturday: 9am-5.30pm | Sundays and Bank Holidays: 10am-4pm

Order online at www.walsingham.co Fresh Ground Coffee, Loose Leaf Tea, Wines, Beers, Cocktails

We do great Christmas Parties! Bring your friends or team and we will help you celebrate. us for ALL the festive fun over Christmas with CAN’T BEAR Join TO LEAVE WELLS? a 2- or 3-night Christmas Break. Let us look after you and yours!

THEN WHY NOT STAY...

DELICIOUS, FRESHLY COOKED MEDITERRANEAN Welcome in the New Year in Wells-next-the-Sea

STYLE TAPAS, STONE-BAKED PIZZA, PASTA

BREAKFAST, LUNCH, AFTERNOON TEA,The DINNER, Globe FABULOUS SUNDAY ROASTS AND BBQS OUTSIDE COURTYARD SEATING FULLY LICENSED BAR 6 Market Street, North Walsham NR28 9BZ 01692 405282 | info@shamblescafenorfolk.co.uk

style with a one-night package and a fabulous 7-course set menu.

Inn and Spicer’s House on The Buttlands, Wells-next-the-Sea, Norfolk *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

COLUMN

Roger Hickman

|

Ask The Expert Advice From One Of Norfolk’s Top Chefs

Each month Roger Hickman, chef-proprietor of the awardwinning Roger Hickman’s Restaurant, shares his top kitchen tips and answers your questions on all things culinary www.rogerhickmansrestaurant.com

What would you choose as your Last Supper?

I would start with scallops and pork belly – the perfect combination. I would then continue the fish theme, with a main course of pan-fried wild sea bass fillet with a vermouth velouté and thrice-cooked chunky chips.

Pudding would be hot apple crumble served with cold custard. You’ll notice that this is pretty simple fare, and in fact it’s the kind of food I – and I suspect most chefs – will eat at 2am after a long shift.

What in your opinion is the most over-rated food?

For me it would have to be lobster, and not just because I am allergic to it. I just think it’s hugely overpriced for what it is, and often can be tough and not taste of very much – lobster dishes tend to depend on the extra flavours you introduce as part of the dish, a bit like tofu. My advice would be to go for langoustines, which are much more tender and have more flavour.

The third ingredient I couldn’t live without is eggs. They are such a central part of so many dishes, both savoury and sweet, as well as being pretty crucial for pastries and cakes (whatever vegan week on the Bake Off might have you believe).

If you have a question for Roger, send it to sarah@feastnorfolkmagazine.co.uk

Recipe Online

CH ICK EN LIV ER PAR FAI T, SW EETCO RN , CH ICK EN WIN G AN D LEM ON

What three ingredients could you not live without?

The first would be sea salt. Salt is crucial in so much of what we cook. It is the most important seasoning, and the role it plays in bringing out so many different flavours in dishes is difficult to overstate. Repeated health scare stories have meant that too many people don’t use salt in their kitchens, or else really under-season their food – and then they wonder why it doesn’t taste of much.

The second ingredient would be mushrooms. These are the most powerful providers of umami flavours, that savoury, earthy end of the taste spectrum which gives so much pleasure. Mushrooms can be at the centre of a dish, providing flavour as an accompaniment, or else acting a little like a seasoning or garnish. They are very versatile.

OCTOBER 2019

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SHOP

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DISTILLERY |

TOURS

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THE KITCHEN

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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

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

PROMOTION

Season in Wells

|

CATCH OF THE DAY SEASON IN WELLS HAS A NEW HEAD CHEF AND A MENU BURSTING WITH FISH STRAIGHT FROM THE TOWN’S QUAY. FIND OUT MORE www.seasoninwells.co.uk

S

ET IN THE VERY picturesque seaside town of Wells, located on the North Norfolk coast, Season restaurant has gone through something of a resurgence in recent months. Under the capable hands of restaurant supervisor Michelle Anderson and head chef Nathan Tabor, they plan to bring back to Season the fine dining element that the restaurant was once known for.

Michelle is keen to start reintroducing the à la carte dishes that the restaurant was renowned for before a change of chefs at the start of the year. ‘Over the summer, we used fish and chips from Platten’s next door, as we are owned by the same company,’ she says.

‘We are excited to be slowly introducing daily specials such as locally sourced grilled lobster, a local crab salad, sea bass, and a rib-eye steak. We also have delicious desserts to tempt people! The plan is to continue adding to the à la carte menu and develop this further as we go into winter.’

Much of the charm of Season lies in the view from the restaurant, which looks directly out over the quay.

Downstairs, two tables are set by the door, and, early in the day, guests are OCTOBER 2019

able to sit and enjoy a cup of coffee and a slice of homemade cake while taking in the view.

In the evening, those tables become the focal point, enticing passers by to come and join the lovely atmosphere inside.

In addition, Season has an upstairs restaurant, which opened in February this year. ‘I love this space,’ says Michelle. ‘It seats just under 50 and we have exciting plans for this space as time goes on.’ These include the possibility of privately hiring the space, live music, and special Christmas themed nights.

Food aside, Season has a full bar generously bursting with local gins and beers, everything from WhataHoot to Moongazer Ales – and there are alcohol-free options available as well.

‘Season offers a wealth of experience, from both the front of house and kitchen teams, and we have a lovely harmony between the two,’ says Michelle. ‘This means that we are able to offer our diners the very best experience when they come to see us. Booking is essential at weekends.’

With the new menu being added to all the time, Season is definitely on the up.

61

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

COLUMN

Nick Harris

|

ECCLESIASTICAL ADVENTURES! www.jarrold.co.uk

FOOD AND DRINK SHOULD INSPIRE AND DELIGHT IN NEW WAYS, IN NEW PLACES AND FOR MORE PEOPLE, WHICH IS WHY WE ARE EXCITED ABOUT TAKING OVER THE REFECTORY CAFÉ AT NORWICH CATHEDRAL, SAYS JARROLD EXECUTIVE CHEF NICK HARRIS

IMAGINE ENJOYING some of the foods you love at Jarrold in the magnificent splendour of Norwich Cathedral.

Now you can. Since news broke that we will be taking over the management of the Refectory Café many of our customers are excited by the prospect of enjoying some of their favourite Jarrold creations in this historic yet contemporary space. From sandwiches and soups, and main meals, to coffee, cake, and the famous Jarrold scone, we are bringing all this and more to make the café at the Cathedral a very Jarrold experience.

For me, creating the menu for the Refectory is a developing process that will evolve over time. With six places to eat and drink at Jarrold, I have taken some of the favourites from The Pantry, the restaurant on Floor 3, to

OCTOBER 2019

curate a menu that is home from home.

Fans of Jarrold food will know that we source ingredients from local suppliers and producers where possible, and the food and drink offering at the Cathedral will also reflect this. We will also deliver fresh bread daily to the Refectory from our instore bakery at Jarrold by bicycle from zero emissions delivery service Zedify. Be sure to give us a wave if you see us in the city!

As with our food and drink establishments in store, we develop our menus and service to reflect our customers’ needs and requirements, and the Refectory is no exception. Our partnership with the Cathedral will also pave the way for new experiences and events, which will bring Jarrold style into the community – now that’s inspirational.

JARROLD AT THE REFECTORY in Norwich Cathedral is open Monday to Saturday 10am - 5pm and on Sunday 11am - 5pm.

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FEATURE

Cakes

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Baking

GET

AS THE GREAT BRITISH BAKE OFF COMES TO A CLIMAX ON TELLY, WE HAVE THREE RECIPES FROM SOME OF OUR FAVOURITE CAFÉS IN THE AREA TO KEEP YOU IN THE BAKING MOOD! GRAB YOUR PINNY AND DIVE IN

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RECIPE

Owl Tea Rooms

Plum Cake with Pecan and R E C I P E

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SER

Cinnamon Streusel

Autumn A SLICE OF

This is a wonderfully simple recipe but, by using powerful textures and flavours, this cake can not only be enjoyed with a cup of tea or coffee but also brought out for special occasions. The crunchy topping is very attractive with the juicy plums bursting through, and the cake is light yet rich with dark brown sugar and cinnamon. As the cake contains fresh fruit, it keeps and matures well, and is also delicious warmed up and served with custard as a pudding. You can use any plums - we have made this cake with both Victorias and Damsons with equal success.

Claudia Pollinger of the Owl Tea Rooms in Holt shares this seasonal cake recipe with us

NB:This recipe is sufficient for 6x7cm individual cakes or one 24cm cake, if you prefer. You will need 6 pastry rings or ramekins, greased and lined with silicon paper.

STREUSEL TOPPING 30g of flour; 25g of demerara sugar; pinch of salt; ¼ tsp of cinnamon; 25g of melted butter; 30g of pecans, roughly chopped Make the streusel topping first by mixing the first four ingredients, adding the melted butter and then the nuts.

Put in the fridge until needed.

CAKE 75g of white sugar; 75g of dark muscovado sugar; 115g of butter, at room temperature; 140g of plain flour; 1tsp of baking powder; 1tsp of cinnamon; 2 large freerange eggs; about 10 plums, pitted and quartered Preheat oven to 180°C /160°C Fan / Gas 4.

Beat the sugar and butter until fluffy (for about 3 minutes) with an electric whisk or similar. Beat in the eggs one at a time until creamy. Mix the flour and baking powder and sift into creamed mixture. Stir in well without beating.

Spoon the batter into the lined rings and top with a spiral of 5 or 6 plum quarters, cut side up.

Take the streusel and break it up with a fork or your fingers before sprinkling it liberally over the plums to cover. You won’t need all of it and you can save some for another batch.

Bake in the middle of a preheated oven for 40 minutes or until a skewer comes out clean. Cool to room temperature or serve warm.

Owl Tea Rooms, White Lion Street, Holt, opens Tuesday to Sunday, serving great cakes, brunches and afternoon teas - as well as lunch and breakfasts.

Cakes also sold in the shop and bakery.

See the website for full details: www.owltearooms.co.uk

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RECIPE

Hamptons@the Barn

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Sweet Spot THERE’S ALWAYS ROOM FOR A BROWNIE RECIPE, RIGHT? HAMPTONS@THE BARN IN MID NORFOLK HAS THIS FOOLPROOF ONE FOR US TO ENJOY R E C I P E

Chocolate Brownie This is a super easy tray bake, which could be just the thing for a Halloween party. Not many people can resist this gooey, chocolate treat which is great on its own or with a dollop or two of ice cream!

This recipe is gluten free.

375g of 70% dark chocolate; 375g of butter; 500g of caster Makes 12-16 sugar; 6 eggs; 1tbsp of vanilla extract; 220g of gluten free plain flour (or ordinary plain flour if you prefer) Grease and line a tin measuring approximately 33 x 23 x 51/2 cm / 13 x 9 x 21/4 inches. Preheat the oven to 180°C Put the chocolate and butter in a heatproof bowl and melt in the microwave or over a pan of simmering water, taking care not to let the chocolate burn. In a separate bowl beat the eggs into the caster sugar with the vanilla extract.

When the chocolate and butter have melted mix in the sugar and egg mixture and then fold in the flour until it is all combined.

Pour and scrape into the lined pan and bake for around 25 minutes. How long they need will depend on your oven but you do need to be vigilant – the top should be dried and slightly cracked to a paler brown, but the middle will still have a good wobble and be dense, dark and gooey – no clean skewer here!

Remember they will continue to cook as they cool and are best left overnight in the tin before turning out and cutting.

www.hamptonsatthebarn.co.uk Hamptons@the Barn, Dereham Road, Bawdeswell, offers breakfasts lunches and afternoon teas, plus Sunday roasts and alternate Friday evening opening. It is also available for private hire.

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RECIPE

Old Hall Farm

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A TEA-TIME TREAT

USING THEIR OWN PRODUCTS, OLD HALL FARM, NEAR BUNGAY, CREATES THIS ZESTY LEMON CAKE www.oldhallfarm.co.uk

Yoghurt and Lemon Cake CAKE 210g of plain gluten free flour; 2tsp of baking powder; ½tsp of salt; 240ml of Old Hall Farm natural Jersey yoghurt; 200g of granulated sugar; 3 Old Hall Farm rainbow eggs; zest of 2 lemons; 120ml of rapeseed oil (Yare Valley and Crush are our favourites); ½tsp of pure vanilla essence Preheat the oven to 180˚C, then grease and line a 21cm x 11cm x 6cm loaf pan.

Sift together the flour, baking powder and salt into one bowl.

In another bowl, whisk together the eggs, yoghurt, 200g of sugar, lemon zest and vanilla.

Slowly add the dry ingredients to the wet ingredients. ·With a rubber spatula, fold the rapeseed oil into the batter until it has all been incorporated – don’t panic, the batter is meant to be a wet pourable consistency.

Pour the batter into the loaf tin and bake for approx.

40-50 minutes or until a cake tester placed in the centre of the loaf comes out clean.

Serves Eight

finished cooking, allow it to cool in the tin for 10 minutes then pour the lemon glaze mixture over the cake and allow it to soak in. Cool completely.

ICING 125g of cream cheese; 60g of Old Hall Farm unsalted raw Jersey butter, softened; 150g of icing sugar; 2 tbsp of lemon juice; 350g of icing sugar Beat the cream cheese and butter in a bowl until they are fully combined. Add the 150g of icing sugar and lemon juice and beat again. Gradually beat in the 350g of icing sugar until the icing is of spreadable consistency. Once your cake is cool, spread the icing over the top and you’re ready to serve.

GLAZE 65g granulated sugar; juice of 2 lemons Cook the lemon juice and remaining 65g of sugar in a small pan until the sugar has dissolved and set aside to cool.

When the cake has

Old Hall Farm, Woodton, near Bungay, sells its own dairy products and home-produced pork, plus local lamb and beef, and numerous deli goodies. There is also a lovely cafê. The deli and shop open every day from 8am to 6pm, while the cafê is open 9am to 5pm, Monday to Saturday, and 9am to 4pm on Sundays.

OCTOBER 2019

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Q&A

onMYa LIplate FE

MARTIN HEWITT, THE HEAD CHEF AT THE WHITE HART IN HINGHAM, CANNOT RESIST A BAG OF HARIBO AND IS LOOKING FORWARD TO CATERING FOR VEGANS IN THE FORTHCOMING FESTIVE SEASON www.whitehartnorfolk.co.uk

W

ho are you and where do you work?

I’m Martin Hewitt and I am the Head Chef at The White Hart in Hingham. I have been here for two years and I love it. Hingham has such an array of quality ingredients and enthusiastic diners.

Where did you train?

I trained initially in North Notts College.

At that time, in the mid-80s, there was a lack of quality dining establishments in the North of England just after the Miners’ Strike, so I learnt my trade properly and enjoyed 15 years in high end hotels in the West End of London and the last 10 years in Norfolk.

Who is your favourite chef?

Brian Turner, without a doubt. Like myself, he was frustrated about the lack of opportunities in the North of England during that time and he took himself off to London and started from scratch at The Savoy before working his way to the top and having his own restaurants.

What three ingredients do you always have in the cupboard?

Randomly, the three things I always have are chillies, garlic and celery salt. I put chillies in almost everything at home. I believe garlic is a staple and I can’t eat eggs without celery salt.

What’s your foodie guilty pleasure?

I’m quite traditional, with a Sunday roast being my favourite meal. I also can’t resist a bag of Haribo, and ice cream.

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Describe a perfect meal Again, it would a Sunday roast in the garden at home by the lake or going for an Indian with friends. I always think it’s a novelty to have someone cook a delicious meal for me and, as my current menus have an English style to them, I like to dine further afield and try more eclectic cuisines.

Where do you like to eat out in Norfolk and beyond?

I try not to eat at the same place twice. I love to find off the beaten track country pubs where I can usually find some new inspiration and ideas, and also new places which are currently talked about favourably by word of mouth. I do have a soft spot for The Crown Hotel at Wells and their Black Slate starter.

Tell us something we don’t know about you I cooked on TV with Gary Rhodes and Brian Turner on UK TV Food back in around 2008. I was also lucky enough to cook for the Queen whilst I was cheffing for the Australian and New Zealand High Commission. I believe she enjoyed my meal...

A favourite tipple?

Like all chefs I do enjoy a refreshing lager with my team after a busy evening but my real passion is for a gin and tonic. At The White Hart, I love that they serve in the traditional gin glasses with juniper berries to enhance the flavour.

OCTOBER 2019

What are your foodie predictions for the next few months?

Recently we launched plant based, whole food dishes which are naturally vegan. This has been a huge success and we have seen a massive rise in meat eaters opting for a vegan dish as something lighter. There is a lot more on offer in the way of vegan options which makes providing these thoroughly enjoyable and a new string to my bow.

Christmas is around the corner - what’s planned for the festive season at The White Hart?

We have launched our two or three-course Christmas Party Menu which runs throughout November and December (and January is possible, also). We naturally have our Christmas Day Special Lunch but this year we are making sure that everyone feels welcome and thought about, and we are providing a Vegan Recipe Christmas Dinner throughout: Ov erleaf Meatless Breast, ‘Happy Pigs in Blanket’, Homemade Stuffing, Roasted Root Vegetables and Chef’s Vegan Gravy.

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EATING OUT | EATING IN | ARTISAN PRODUCERS | STAYCATION | WINE COLUMNS | RECIPES | CHEFS & MORE

The White Hart

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Q&A

R E C I P E

CURRIED SWEET POTATO & LENTIL LOAf Serves 10-12

WITH SMOKED TOMATO SAUCE AND ‘NAKED SALAD’

FOR THE CURRIED SWEET POTATO AND LENTIL LOAF 4 sweet potatoes, grated; 200g of good lentils; vegan korma paste; 1 red pepper, diced; 1 onion or 2 shallots, diced; homemade vegetable stock; seasoning; cornflour, to bind Cook all the ingredients, except the cornflour, very slowly over a low flame, stirring occasionally until most of the liquid has gone and everything is cooked. It will be soft and becoming like a purée.

Check seasoning, remove from the heat. Once cooled slightly, bind with the cornflour until a soft dough like mixture. Transfer into a lined loaf tin and bake covered at 180°C for about 1 hour or until firm. Cool, turn out and slice.

FOR THE SAUCE 6 charred tomatoes; 3 garlic cloves; splash of white wine; 1tbsp of tomato purée; 50ml of smoke essence Cook for around 15 minutes in a small pan and blitz until smooth.

Serve with mixed salad of your choice, dressed with lemon juice.

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COLUMN

Able Community Care

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SCHOOL DINNERS

DO YOU REMEMBER YOUR SCHOOL DAYS AND THE MEALS YOU ENJOYED THERE?

AT THE TURN OF THE 20TH CENTURY, when compulsory elementary education had been in place for more than 30 years, thousands of children from poor homes were still suffering from malnutrition and not physically able to benefit from an education.

In 1906 The Education (Provision of Meals) Act became law and allowed rate payer funded, feeding programmes to try and alleviate this situation. Children were meant to have one hot, free meal per day. Both breakfast and dinner could be provided. Sadly, Local Authorities had the choice as to whether they would act on this piece of legislation.

Porridge with milk and treacle, bread with margarine or dripping and glasses of milk were common food items on this early menu.

As time moved on the menu became wider with main meals such as toad in the hole, mutton stew and treacle pudding being added for variety.

The Second World War and rationing influenced the meals provided but by the 1950s children were able to enjoy an increasing variety of foods including Spam, mashed potato, cheese and potato pies with jam roly-poly, semolina or tapioca - generally known as ‘frog’s spawn’ - to follow, with runny custard. Occasionally, if children were lucky, there would be a sponge pudding with runny jam or a spotted dick!

Some schools had their own kitchens but for many, school lunch arrived in large aluminium trays and cans.

Many lunch ‘tables’ were desks with an oilcloth covering and plates were multi coloured plastic accompanied by similar coloured beakers for water.

In 1949 the cost of free meals had become unsustainable and a flat fee of sixpence came in with exemptions for poor families. In 2019 the average cost of a school lunch is £2.20 per day.

Nowadays, food served in schools must meet certain food standards so that children have healthy, balanced diets. It means schools must provide: • High-quality meat, poultry or oily fish • Fruit and vegetables • Bread, other cereals and potatoes Drinks with added sugar, crisps, chocolate and sweets are prohibited in both school meals and vending machines, and schools cannot serve more than two portions of deepfried, battered or breaded food a week.

Able Community Care provides Live-in Care Services to older people who will remember these early school days and may even now enjoy eating and reminiscing about their school lunches.

Able Community Care is a provider of live-in care services 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

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COLUMN

TA S T E S L I K E A S U N DAY

Coffee

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Morning José de León Guzmán of speciality coffee company Kofra says Sundays are as much about coffee as a roast!

IN MY PROFESSION we use certain words to describe the flavour notes of a particular coffee and my favourite one is ‘tastes like a Sunday morning’. I could not describe it in any other way but I am sure you know exactly what I am talking about; more than flavour it is a feeling, a magical feeling, that Sunday morning feeling, the one in preparation for a fantastic Sunday roast.

I start my Sunday mornings with a light and bright filter and finish it with a ristretto. However, Sundays in autumn are extra special because it is all about Sunday roast and for me a great Sunday roast starts with coffee and finishes with coffee. We are really lucky in Norfolk as many places offer a super delicious roast; my favourite roast is served right next to Kofra on Unthank Road, at Temple Bar, by someone who really cares about what he serves. The deal we have with his kitchen is simple, they want coffee from OCTOBER 2019

JOSÉ DE LEÓN GUZMÁN

www.kofra.co.uk us and we want Sunday roast from them and we always make it happen: win win.

Autumn is also special because the season for all our favourite coffees is now in full swing. and the Kenyans and Ethiopians appear from Africa to bless us with fruity brews and bright smiles.

The Central American coffees come to give us that balance of big bodied chocolatey and almond flavours that we love so much and that remind me of my Sundays drinking coffee at home in Guatemala with my family. But African coffees are filling my heart right now with their warm zesty notes and that vibrant acidity that I am always talking about which taste like ‘a great Sunday morning!’

On Sundays we have at least two filter coffees and three different espressos on offer at the stores as we know that for many Kofra friends, just like me, Sundays start with coffee and finish with coffee.

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COCKTAILS

Gin Bothy

Glens

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FROM

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www.ginbothy.co.uk

RASPBERRY INFUSED LIQUEUR Drink neat, on ice, with Prosecco or with a lemon tonic and a sprig of fresh mint. Great accompanying desserts 50ml of Gin Bothy Raspberry Liqueur; 25ml of freshly squeezed lemon juice; 15ml of Limoncello; 1tsp of raspberry jam; 2 scoops of ice cream Add the liqueurs and lemon juice to a Boston shaker with ice, shake well.

Add a teaspoon of raspberry jam and shake well.

Pour into a low ball glass and add 2 scoops of ice cream.

BOTHY SPICE

THE

Try these two cocktails from Scottish distiller, Gin Bothy, for a taste of the country’s passion and power!

KIM CAMERON, often called the accidental gin maker, created the Gin Bothy family alongside her jam making in the Bothy, specialising in infusing gins with the seasonal calendar of Scotland, producing raspberry, rhubarb, strawberry, blueberry, chilli and, a UK first, Amaretto gin!

Delivery in the UK is free from ginbothy.co.uk or visit the Bothy Experience and Tasting Rooms in the grounds of Glamis Castle in Angus.

R E C I P E

CHILLI INFUSED LIQUEUR - Drink neat, on ice, or mix up in a cocktail. Great with fish dishes or desserts or both

Serves One

35ml of Gin Bothy Chilli Liqueur; Tonic water or lemonade; dark chocolate straw or a mint Matchmaker; a sprig of fresh mint and a fresh chilli Add the Gin Bothy Chilli Liqueur to a glass with crushed ice.

Top up with tonic or lemonade.

Add a dark chocolate straw or mint Matchmaker.

Garnish with a sprig of fresh mint and slice of chilli.

OCTOBER 2019

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Make your choice from this month’s finest selections – capably selected by the in-store Fine Wine Experts at Bakers & Larners of Holt Meerlust Red 2014, £13.75

This red wine from the Meerlust Estate has an intense, dark purple colour with a violet rim. The nose is full of cassis, plum, exotic spice and hints of floral aromas.

This wine is medium-bodied with intense flavours of crushed black fruit, cassis, vanilla and dark chocolate with soft silky tannins.

Riglos Gran Malbec 2015, £21.95

Massive juicy notes of black fruits such as blackberry, black cherry and plum, balanced by subtle floral notes. Wonderfully full-bodied and mouth filling. This is a bit of a brute but with a feminine edge to it. Very good stuff! Perfect with chargrilled steak.

Flametree S.R.S Cabernet Sauvignon 2014, £34.95

This is a classic and absolutely delicious cool-climate Cabernet Sauvignon from Margaret River, Australia. Medium to full bodied with a nose and palate that reveal wonderfully concentrated berry fruits - blackberry, cassis, red currants and mulberry - with dark chocolate undertones. This vintage will drink beautifully now as a young wine, however a wine with this much fruit and structure will also mature wonderfully for the next 10-12 years.

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

COLUMN

Name

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GiG PRO for Cocktails Cocktail making has become an art form, with professional Mixologists often likening the process to a kind of alchemy.

GiG PRO is your bar's secret weapon, making sure you get that unique blend of magic every time.

GiG PRO is an automatic dispenser that works with an integrated tablet containing 75 cocktail recipes pre-programmed and ready to dispense. The simple functionality of the app allows you to dispense the precise measurements needed for each one, to the exact millilitre.

Easy to Use READY IN MINUTES Beautifully designed in Italy, GiG PRO is an automatic dispenser that sits easily on any bar counter, creating an instant cocktail station. Just place it on the bar counter, connect, and it's ready to go. No need for structural installations, it integrates seamlessly into any kind of bar.

Save Immediately YOU'RE IN CONTROL The simple functionality of the app allows you to dispense the precise measurements needed for Cocktail, Mocktail or Juices, to the exact millilitre. Save up to 20% on ingredients costs. GiG PRO will automatically record and measure usage, so you can keep track of the amount and type of cocktails served each day and the ingredients used. Converted into easy-to-read statistics, these stats are all stored in the cloud and easily accessible online.

How it works EVERYTHING'S EASY Program in your cocktail list and each one will taste exactly like the first inspired, Eureka-moment cocktail.

Cocktails can also be dispensed into a shaker, so bar staff can still show off their air skills and entertain the crowd.

With GiG PRO you can connect up to 5 liqueurs, juices, purĂŠes or syrups through completely separate channels, making for a flawless, easy process.

THE RESULT? Impeccable cocktails, mocktails and juices without a drop wasted.

App EVERYTHING YOU NEED In the app you'll find detailed recipes outlining how to prepare the best international cocktails. You can edit these or add your own twist to a classic, should you wish. Each recipe has a stepby-step guide, detailing the type of glass to use, the amount of ice needed and even the right garnish to add that finishing touch.

Avoid waste SAVE UP TO 20% Choose a cocktail, press a button and the mix is automatically prepared; it takes on average 5 seconds to prepare a cocktail with different ingredients. Thanks to GiG PRO you can be fast, avoid waste and unwanted overpours, saving up to 20% on the cost of ingredients.

For more information please contact sales@enomatic.co.uk | 01603 768046 option 2.

77 All installation and training provided.

OCTOBER 2019

GIVE ME A GLASS OF IT

Rioja Gran Reserva 2011 Marqués de Cáceres Majestic, £19.99 when bought as part of a mixed case of six bottles Only made in excellent vintages, the Gran Reserva from Marqués de Cáceres is a blend of 85% Tempranillo and a 15% mix of Graciano and Garnacha Tinta, and spends two and a half years in oak.

On the nose there are notes of coffee, spice and plum, with fleshy fruit on the powerful palate, which also gives melded oak and a long finish. This will keep for a decade – if you can resist opening now.

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Corney & Barrow Sparkling Blanc de Blancs Methode Traditionnelle NV www.corneyandbarrow.com, £13.50 Made from an unusual blend with Ugni Blanc to the fore, this traditional method sparkler has spent 12 months on its lees, giving it extra yeasty creaminess. Aromatic and perfumed, you’ll find green apples, white flowers and brioche on the palate. It is ‘Extra Dry’, which perversely is the French term for not quite bone dry, and the very slight sweetness gives it a freshness.

Really good value, and recommended.

Camel Valley Pinot Noir Rosé Brut Waitrose, £29.99 When you drink wine like this you can see how English sparklers are giving the Champagne producers a run for their money. With strawberry on the nose and raspberry on the palate, drinking this is an excellent way of reminding yourself of those lazy, sunny, summer days.

ndy has Three wines A month has enjoyed this

COLUMN

Wine

| Andy Newman welcomes the increasing availability of wine by the glass

W

ORKING AS I DO in the media, most people assume that my days are split into three distinct parts: a productive morning, mainly fuelled by coffee; a long lunch, mainly fuelled by wine; and a somewhat quieter afternoon, mainly fuelled by somnolence.

Certainly this was once true. The only real decision to make at lunchtime was whether to order a second bottle.

Wine bars and restaurants near media outlets were more or less guaranteed daily custom, with good profits to be had from expense account-funded wine sales.

How times have changed. It’s tempting to look at those days through rosé-tinted spectacles - and it was certainly fun while it lasted - but that kind of behaviour was never really going to be acceptable in the newly austere millennium.

Quite unreasonable demands from employers that their staff should be sober enough to get some work done in the afternoon, coupled with a growing awareness of the health effects of such sustained heavy drinking, have largely put paid to the convention of consuming wine in 750ml units, at least at lunchtime.

Of course, there are lots of different bottle sizes (the joy of having a ‘half-bot’ to yourself is much underestimated in my view), but our standard bottle size results from a mixture of lunch capacity and the EU’s desire to standardise.

When glass bottles became common in the 18th century, they were hand-blown, and that imposed limits on how big they could be. Most glass blowers only had the pulmonary capacity to create bottles of between 650ml and 750ml, and so this approximate size became the standard.

By the 20th century, most of the world had adopted 750ml as the agreed bottle size, but here in killjoy Britain we insisted on 700ml. It was only when we joined the EEC (as it was then) that the designated bottle size of 750ml became the norm.

But I digress. For the hospitality industry, there became a pressing need to find a way to serve wine in a more manageable portion size. Most places in the 1980s served house wine by the glass, often decanted from large bag-inbox dispensers. The thought of opening a decent bottle to serve the wine by the glass was frowned upon.

OCTOBER 2019

You can sympathise a little with this, especially in establishments which didn’t sell a lot of wine. If you opened a bottle and didn’t sell enough of the contents to make a profit before it went off, and you were effectively giving the wine away.

This gave rise to various technological innovations, including the Vacuvin, which supposedly sucked all of the oxidising air out of the opened bottle, and various devices which pumped heavier-than-air gases into the bottle to form a seal between the wine and the air. None of them were terribly effective.

Fortunately, the technology didn’t stand still, and there are now two widespread methods of preserving wine, which makes offering a wide selection of wine by the glass a viable prospect.

The first is the Enomatic machine, a glass-fronted cabinet holding four or eight bottles, which dispenses wine via a tube inserted right to the bottom of the bottle, while replacing it with inert Argon gas from the top. These are the machines you will find in wine bars such as The Wallow in Norwich, allowing a relatively small bar to offer 40 or more wines by the glass, with the knowledge they will be served in tip-top condition, and that wastage will be minimal. Bakers and Larners in Holt also have one, for their wine enthusiasts!

Another equally effective gadget is the Coravin. This inserts a very thin needle through the cork, and extracts wine through that, replacing it - as with the Enomatic - with inert gas. The needle is then withdrawn, leaving the cork in place, which ensures a perfect seal. The Coravin is widely used in top restaurants, allowing fine wine to be offered by the glass.

However they manage it, offering a decent selection of wines by the glass is now something which every wine bar and restaurant must do. It’s no longer enough to have a couple of whites, a couple of reds and a rosé; all but the top end of the list really needs to be offered in this way.

This flexibility is helpful to the committed wine drinker as well: the ability to match each course with a different wine really enhances the pleasure of a meal, something you can’t really do by the bottle unless there are least six of you around the table.

One final thought on wine by the glass. As wine glasses have got bigger, so have the portions of wine in them.

The standard ‘big’ glass is 250ml; that’s half a pint of wine.

If it’s white, it will have warmed up by the time you finish it, and if it’s red, putting so much wine in a glass will impede its ability to breathe. The 125ml glass remains for me the perfect size. You can always have another one if you’re thirsty.

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TO SELL

STAYCATION

The Kings Head

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HEAD TO THE KINGS HEAD WITH NORFOLK’S ONLY FLOUR PRODUCING WATERMILL ON THE DOORSTEP, YOU CAN ENJOY FRESH BAKED BREAD AND MORE BESIDES AT THE KINGS HEAD IN LETHERINGSETT, SAYS EMMA OUTTEN

OCTOBER 2019

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The Kings Head

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R E P O R P A S ’ E R E H T , E D I , “INS E D I S E N O O T R A B ’ S L A C LO OOD SELECTION OF FO FERING A G ES ON TAP” REAL AL

STAYCATION

T

HE KINGS HEAD AT LETHERINGSETT is one of those classic hidden gems, if you ask me. It’s just a stone’s throw, as they say, from Holt, but if you’re driving to, say, Blakeney for a day out, you might just miss it, as it’s set back ever so slightly from the main road.

It is one of those Anglian Country Inns, and so is from the same family as The White Horse and The Jolly Sailors in Brancaster Staithe, so you kind of know what you’re getting - although each has its own individuality and charm. The King's Head has just has been awarded Local Gem in the 2020 Good Food Guide.

First things first: I would suggest that the beer garden is up there amongst the best in Norfolk. The main, enclosed garden is very kid friendly and I reckon it would’ve been a pretty perfect venue for any open air cinema screenings over the summer. Hey, we may just have one of those mild October half-term holidays, so it might not be too late to sit out in the garden with a beer or two.

Inside, there’s a proper locals’ bar to one side, offering a good selection of real ales on tap, including their very own Brancaster Brewery ales - based at The Jolly Sailors - plus a host of guest ales. I had a pint of Pintail (one of the Moongazer Ales from The Norfolk Brewhouse) before dinner. And there’s also a good range of local gins (as befitting somewhere which hosts an annual gin festival each summer).

On the other side is the restaurant at large. The team takes great pride in sourcing the best produce from the best local suppliers for the menu, so there’s a real taste of Norfolk on offer here. Meat is sourced from British farms, shellfish comes direct from Brancaster Staithe (where else?) and The Kings Head is a proud member of the Sustainable Restaurant Association. Oh, and what I particularly like about it is the fact that bread is baked in the kitchen every day with spelt flour from Norfolk’s only flour producing watermill situated next door – it doesn’t get more local than that.

There were two menus to choose from. For starters, I had the heritage tomato and basil salad, with rocket pesto and Parmesan crisp, and my partner had the Cromer crab cakes, with chive aioli, and pickled cucumber salad. And for mains, I had beetroot and goats cheese tart tatin, with pine nut and rocket salad, whereas he had pork belly, with confit potatoes, leeks, carrots, apple pureê and jus.

www.kingsheadnorfolk.co.uk

OCTOBER 2019

It’s all very dog friendly, which is always a good sign in my opinion, and at dinner we got chatting to some fellow spaniel owners, wondering if ours would have been quite as well behaved had we brought them with us.

For dessert, we shared a cheese board – a goodly selection of British cheeses, with biscuits, celery and apple chutney - and took it back out into that beer garden to enjoy the last of the summer sun.

There are four bespoke bedrooms at The Kings Head.

We were in one at the front, overlooking picturesque parkland. It was all very cosy and comfortable and I’m pleased to report that coffee came courtesy of Grey Seal, based in nearby Glandford.

Breakfast the following morning was back down in the restaurant - The Kings’ Full English for him (Norfolk sausage, back bacon, black pudding, slow baked tomato, mushrooms, baked beans, hash brown, and egg whichever way) and The Kings’ Vegetarian for me (with veggie sausage and spinach in place of the meat).

After breakfast, and checking out, we paid nearby Letheringsett Watermill a visit. The award winning tourist attraction is famous for its 100 percent wholewheat flour from locally grown wheat. Step inside and it really is like stepping back in time, And did you know they have started hosting a Farmers’ Market there, on the third Saturday of the month (next one will be on October 19)?

And of course nearby Holt is always worthy of a visit. We were there around the time of Holt Festival, so there was even more of a buzz than usual, and the newly rebranded Holt Chamber of Commerce (now known as LoveHolt) is aiming to put the place even more firmly on the map.

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LYSEFJORD AND PREIKESTOLEN CLIFF

T R AV E L

Norway

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Natural Beauty IT’S A CLASSIC HOLIDAY - A CRUISE TO THE NORWEGIAN FJORDS - WHICH SARAH HARDY DECIDES IS QUITE SIMPLY ONE OF THE MOST BEAUTIFUL TRIPS IMAGINABLE www.fredolsencruises.com

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OCTOBER 2019

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T R AV E L

Norway

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I

T IS EASY TO UNDERSTAND why cruises to the Norwegian fjords are as popular as they are. These astonishing natural phenomena have to be seen up close and personal to appreciate exactly what all the fuss is about.

But it is not just the fjords - narrow strips of water in valleys carved out by glaciers during the last Ice Age - but the whole shebang that takes your breath away.

By definition, the fjords are surrounded by towering mountains as high as they are deep. And with them come wonderful waterfalls, glaciers, weird and dramatic rock formations - and more. As they lead off from the sea, you also have wonderful coastal views.

Our week-long trip saw us sail out of Dover with Fred.

Olsen Cruise Lines - known, quite rightly, as the ‘friendly’ cruise line - onboard the Boudicca. With just over 850 passengers, it is a perfect size to navigate some of the narrower fjords, and has all the facilities you need to keep yourself nice and busy without being too overpowering.

I loved the main swimming pool on deck 6, plus the hot tubs, of course, and all the lovely sunbathing areas - there is certainly no squabbling over sunbeds. And add in several al fresco bars, and an outdoor restaurant which attracted us most lunch times with its fresh salads, great fruit desserts and laid back vibe.

The ship, which has 10 decks, also includes a casino, gym, games room, shops, and a theatre space where we watched the ship’s talented company perform most nights. I also loved the Observatory bar with its live pianist for both pre

FAMOUS FLAM RAILWAY LINE (FLAMSBANA)

BRIKSDAL GLACIER BERGEN

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and post supper drinks! It’s here, too, where you can enjoy a scrummy afternoon tea for just £8.95 a head; the only problem being that you then struggle with supper that evening as it is so delicious.

We often dined in Four Seasons, with its waiter service, and also enjoyed the self service Secret Garden Cafê, where you can dine pretty much all day. Food is of a consistently good standard, with plenty of choice.

I sampled the Atlantis Spa where a Thai massage helped my creaking back no end! But, for me, the best thing was just sitting on deck, watching all that scenery go by, and boy, is there a lot of it!

Our first point of interest, after a day’s sail north, was Lysefjord, a 26-mile fjord known for its enormous mountain formations and the slightly stomach churning 600m Pulpit Rock which people hike to and simply peer down from; it is not for the faint hearted.

We then headed further north for our first land stop at Olden, a simply delightful little place, as picture postcard pretty as anyone could wish. It’s from here that you can get to see the Briksdal glacier, one of Norway’s great sights.

OCTOBER 2019

It’s a shortish coach ride, about half an hour, from the port, and you then stride out the mile or two to the glacier itself. Despite what some out of date photos might imply, you can’t walk on it, and it is indeed, and very worryingly, receding up the mountain rather quickly. Melting, in other words. But is an awesome sight as it twinkles turquoise in the sunlight.

We then sailed on to Flam, another gorgeous town, famous for its twisting mountain railway which is a great way of seeing the scenery although, again, you need a good head for heights. Lots take the train which climbs up 1000m in about 15 miles, and then either cycle or hike down. I took a RIB trip, which included whizzing up and down Naeroyfjord (Narrowfjord), a UNESCO World Heritage Site and just 250m wide in some parts. A couple of porpoises came to say hello and I loved seeing boldly painted farmsteads pop up on any tiny piece of flat land that the mountain ranges might offer up.

And then we were off to Bergen, Norway’s second city and based around seven hills. There’s masses to see here from the daily fish market to the UNESCO World Heritage

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COMPETITION

The Westleton Crown

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UNWIND AND

Relax

WIN A STAY FOR TWO AT THE WARM AND WELCOMING WESTLETON CROWN IN SUFFOLK www.westletoncrown.co.uk

THIS MONTH FEAST HAS TEAMED UP with the Westleton Crown, a gorgeous 12th century former coaching inn, near the wonderful Suffolk Heritage Coast, to offer one lucky reader the chance to win dinner, bed and breakfast for two!

The Westleton Crown, part of the Chestnut family of inns and pubs, is a charming spot, opposite the village church, and offers 34 bedrooms, many of which are dog friendly. There’s a great bar, with that vital open fire and several real ales on offer, plus a stylish restaurant where head chef Kieren Drinkwater uses local produce such as Blythburgh pork, and Adnams Ghost Ship for his battered fish and chips! Everything, including the bread and ice cream, is made on site.

The atmosphere is casual and relaxed, and it is a welcoming place for walkers, bird watchers (RSPB Minsmere is very close), those visiting Snape Maltings and even members of the royal family: the Duke and Duchess of Cambridge stayed overnight when attending a nearby wedding in 2012!

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How To Enter: Simply visit our website www.feastnorfolkmagazine.co.uk and follow the competition instructions. Good luck!

TERMS & CONDITIONS A winner will be selected at random when the competition closes on October 31 2019.

Normal Feast Norfolk competition rules apply and the editor’s decision is final.

Dinner allocation is £30 per person and the prize is based on a ‘good’ room. Restrictions apply - the prize excludes December 23-27 2019 and December 31 2019, plus Valentine’s weekend, February 13-16 2020. The prize must be taken by April 30 2020.

Subject to availabilty.

T R AV E L

Norway

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FOODS TO TRY WHEN ASHORE • Whatever fish and shellfish you can get your hands on.

The king crabs are enormous •B rown cheese from Undredal near Flam - but any local, artisan cheese is worth a try • Berries - look out for wild strawberries, cloudberries and blueberries •D ried and fermented fish - to try, possibly not to enjoy!

• Flatbrods or crispbreads •F ruit juices - these are thick and cloudy. Pear, apple, raspberry. They taste like fruit juices used to taste!

FLATBROD WITH CLOUDBERRY JAM

NORWEGIAN BROWN CHEESE BRUNOST

THE FOUR SEASONS RESTAURANT ONBOARD

Site, Bryggen - the original fishing quarter where wooden houses still line the waterfront.

We took the funicular up to just over 300m above sea level (in about three minutes) where there are great views - and fab hiking options. The Norwegians take their outdoor activities really seriously and it seems that just about everyone hikes, climbs, cycles, kayaks, camps and, obviously, skis.

We had a great walk along an old mail route, around a couple of hills, past lakes, through forest areas, with great vistas continually popping up. We ended up at a smallholding for fresh raspberry juice and a bowl of steaming, creamy fish soup, thinking ourselves really rather fortunate indeed!

FRED. OLSEN Cruise Lines’ Boudicca embarks on a similar cruise in 2020 - a seven-night Spellbinding Fjords of Norway (D2020) sailing from Dover on August 4 2020.

PORTS OF CALL INCLUDE: Dover, UK – Bergen, Norway – Flåm, Norway – cruising Naerøyfjord (to Gudvangen) – Olden, Norway – cruising Nordfjord & Innvikfjord – cruising by Hornelen – and cruising Lysefjord, returning to Dover on August 11 2020.

PRICES START FROM £1099 per person, based on an interior twin-bedded room, subject to availability, and includes all food and entertainment on board, and port taxes.

FOR FURTHER DETAILS on this cruise, please visit: www.fredolsencruises.com/cruise/spellbindingfjords-of-norway-d2020

OCTOBER 2019

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www.bacefoods.co.uk

ACE OF BACE

SUZY SMITH AT BACE FOODS, BASED IN HETHERSETT, NEAR NORWICH, TELLS US ABOUT THE SECRET TO NOURISHING FAST FOOD

Who are you and what do you do? I’m Suzy Smith, the founder of bace foods. I make quick and easy meal pots using unusual varieties of British-grown peas and beans.

The pots are deliciously versatile; you can use them as a topper, base, stir-in or side. They’re perfect for busy people who want to eat well but don’t always have time to cook from scratch.

Where are you based? I’m based in Hethersett, South Norfolk, and I work from home.

How did you get started? I spent nearly two years in the experimental cooking and planning stages. I tried out my recipes on family and friends and kept refining until I came up with three flavours which offer loads of different meal options from every pot. I was lucky in that I had a great mentor, with loads of food business experience.

What prompted you to get into the ‘healthy eating’ market? I’m a firm believer in eating for health. I try to eat 5-10 portions of fruit and veg a day. The issue for a lot of people is lack of time to prepare healthy meals. I’m giving them a shortcut to a versatile range of meal options. I don’t add any sugar or preservatives to my products. They’re all freshly made and offer a plant-based protein hit. We’ve recently registered our products with the The Vegan Society but they’re not just for vegans!

You’re a mum of two - how are you juggling work and home life? I started working seriously on the idea of launching a food business when my youngest started school. I’ve built myself a flexible solution to the conundrum of wanting to work but with the desire to be there for my children when they come home from school.

I’ve got a great network of friends and family who step in to help with the children.

Describe your range There are three varieties of plantbased meal pots, all containing amazing British beans or peas and packed full of veg. Our ‘baked beans with benefits’ contain red haricot beans, tomatoes, red pepper, sweet potato, carrots and more. A far cry from regular baked beans! Our ‘aromatic peas with perks’ contain carlin peas (a bit like chickpeas but much tastier!), sweet potato, carrot, onion and more. Finally our ‘popping peas with perks’ contain garden peas, green split peas, fava beans, spinach and more.

Where can readers find your products? Our products are available in shops such as Rainbow Wholefoods, The Green Grocers, White House Farm and Old Hall Farm. Check out our website for a full list of stockists.

Where do you source your ingredients from and how important is it to you to keep local? We buy our dried beans and peas from the pioneering British suppliers Hodmedod’s. They’re based in Suffolk and source from farmers across East Anglia and beyond.

Have you a favourite go-to recipe as we approach autumn? I love curry, anytime of the year, but, as we approach autumn, the warming spices will warm the cockles of your heart. My aromatic peas are the perfect base to a curry. Currently my favourite is a carlin pea, sweet potato and cauliflower curry. I make it in a slow cooker but you can cook it in a casserole pan. Check out our website for this recipe and more.

How has Proudly Norfolk been able to help you? It’s a fantastic organisation for any food and drink producer based in Norfolk. They’re a great bunch of friendly food and drink loving enthusiasts who have a passion for the wonderful bounty that Norfolk has to offer.

SAVE THE DATE...

This column is supported by Proudly Norfolk Food & Drink and highlights its members. For more details, visit www.proudlynorfolk.co.uk

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• Look out for the first Proudly Norfolk Christmas Festival on December 1 at OPEN in Norwich. Expect artisan food stalls, reindeers, Santa and even Elvis. Entry is free for children £1.50 for adults, and it runs from 10am-4pm.

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Ingredients

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ith 35 years’experience catering for high profile events, serving royalty, dignitaries and celebrities across East Anglia it is no wonder that Brasted’s is synonymous with perfection when it comes to catering and events. So whether it’s an indulgent meal in our opulent fine dining restaurant, a dream wedding you’ll never forget, a spectacular party in a unique venue or a relaxing stay in our luxury boutique hotel, our multi award-winning and experienced team will cater for your every need, creating a truly memorable experience.

Contact Us

01508 491112

brasteds.co.uk

MAKE YOUR CHRISTMAS A REAL CRACKER! A feast for foodies in Southwold Book your two-night stay now

T: 01502 722275

E: thecrown@adnams.co.uk

W: thecrownsouthwold.co.uk