PICTURE BY KEIRON TOVELL
PICTURE © CHRIS TAYLOR
WHEN FOOD TAKES CENTRE-STAGE Norwich Theatre Royal hosted its very first diningand-donating fundraising event on stage recently, where specially invited guests enjoyed cuisine prepared by top chef Chris Coubrough. The dinner raised a total of £45,000, to support the on-going programme of work in Stage Two with a specific focus on work with young people who have special educational needs and disabilities. Visit www.theatreroyalnorwich.co.uk
GLOBAL DOMINATION (pic below) Awards keep on coming for Lacons Brewery in Great Yarmouth. The latest success took place at the Global Beer Masters, with the 4.4 per cent blonde ale Legacy winning Gold; heritage brew Old Nogg winning Silver; and amber ale Affinity winning Bronze. This comes hot on the heels of awards garnered at the International Beer Challenge, World Beer Awards and Peterborough Beer Festival. Visit www.lacons.co.uk
GET IN THE KITCHEN
MUFFIN MAGIC
We’re looking forward to checking out The Kitchen, the new restaurant set in the grounds of St George's Distillery, in Roudham, home to the English Whisky Co. And the company has just named award-winning Norfolk chef Richard Bainbridge as its first company Brand Ambassador. Visit www.englishwhisky.co.uk
A new study involving researchers from the Quadrum Institute in Norwich (previously known as the Institute of Food Research) has highlighted how preserving the natural structure of plant-based food during processing can limit the amount of fat and energy absorbed by the body - after providing a study participant with two almond muffins, one with almond chunks and one with almond flour. Visit www.quadram.ac.uk
BRIARFIELDS
IN THE CLUB A men-only, friends-only supper club called Steak Club is celebrating 50 months this month. Organiser Paul Fleet is planning a special 5-course meal based on Norfolk (or at the very least English) produce in his local church hall on Magdalen Road, Norwich, which will accommodate everyone who has ever attended, the butchers and other producers who have helped the club make it this far. If you need advice on setting up a similar supper club, call Paul on 07740145339.
WINE NIGHT Looking ahead, Briarfields’ upcoming Wine Night will take place on November 3, with Taittinger’s Simon Evetts. With a theme of old versus new, Briarfields’ chefs will serve up a five-course meal with five Old World and five New World wines from Briarfields’ wine merchant. Visit www.briarfieldshotelnorfolk.co.uk
KEEPING IT FRESH Congratulations to Norwich-based company Fresh Pod, which has won a contract to work with St Edmundsbury Borough Council on the Sainsbury’s ‘Waste less, Save more’ initiative to reduce consumer food waste in the home. A six-month plan is now in place to educate the community in the Bury St Edmunds area and 7,000 households will receive a Fresh Pod to trial in their fridge. Visit www.freshpod.co.uk www.feastnorfolkmagazine.co.uk
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