FOOD & DRINK
LocalTastes Selected by Charlotte Thorneycroft
DAVID HAMMOND Head Chef, Congham Hall, Congham Poached Congham Hall garden rhubarb with garden lavender ice cream. BEN HANDLEY Head Chef, Briarfields Hotel, Titchwell Paul Letzer smoked salmon, pickled cucumber and crème fraiche in a chive pancake. DARRELL WHITTRED Head Chef, The Lodge, Old Hunstanton Grilled local allotment asparagus, crumbled Norfolk Binham Blue Cheese from Mrs Temple, soft poached egg and hollandaise sauce in a warm pancake served with crisp rocket.
t’s that time again – Pancake Day is here on the 8th March, so we’ve decided to dedicate our local tastes this month to pancake fillings! If you’re bored with the traditional lemon and sugar theme, we’ve spoken to some of the top chefs in West Norfolk to find out what local ingredients they use to give their pancakes some extra zing.
BRUCE SANDS Head Chef, The Swan Inn, Wootton For savoury, a mixture of Cromer crab, Brancaster mussels and King’s Lynn brown shrimp in a béchamel sauce, wrapped and browned under the grill. For sweet, Sandringham Apples with a drizzle of Norfolk honey.
KLmagazine March 2011
Published on Mar 1, 2011