Autumn Feast
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Our quarterly newsletter 01473 786610 www.suffolkfoodhall.co.uk
What’s at Steak
A hot topic at Suffolk Food Hall, with our love for cows, which steak is King? We speak to five of our finest to see if we can settle the debate.
Oli
The farmers
Whether you call it a cowboy steak, ribeye on the bone, Côte de Boeuf or tomahawk, this has to be the king of the steaks as it encapsulates all the quality of our beef in one. Taste, succulence, tenderness, easy cooking and sharing. First, a very hot 30 second sear on both sides, then a 4 minute cook (medium heat) on each side in the same griddle plan, finished by 8 minutes in the oven (I’m a medium rare man). Leave to rest whilst you fry some onions with red wine in the pan.
Rob
s
r The butche
Simmo Ribeye
A whole slice of rump cut thick (1.5-2 inches), get the Love Ribeye, love griddle pan hot until it smokes, hold the slice so the steak with a bit of fat is facing down then sear fat on pan, once some of fat to it, it’s easier the fat has rendered into the pan, sear both sides until to cook and the fat sealed and stripped with a generous sprinkling of salt gives it the flavour. on both sides then place in a preheated oven for 5 to I especially like 10 minutes depending on how rare you like it. Allow it mine medium with to rest for 5-10 minutes and then slice into strips and a nice peppercorn share with friends (make sure they are good ones) sauce. and a selection of sauces (as before) such as mustard, horseradish, béarnaise and pesto.
Craig Sirloin
I personally prefer my steak a bit leaner, so having the chance to trim it up slightly beforehand is good, but not too much. Get a lovely bit of marbling in there to help get that flavour.
Gary Ribeye
Got a bit of fat to it and because it’s an internal muscle, which in my opinion makes it more tender the fat gives the flavour.
Autumn Goodness
Apples are something most of us eat all the time without giving them much of a second thought. Conveniently available from supermarkets the whole year round, they’re a quick, fairly nutritious snack thrown into lunchboxes without much hassle. Now, whilst it can be said for most produce that once you’ve tasted it grown locally and at the peak of the season there’s no going back, for me apples are the best example I have ever come across. As someone who has never particularly liked the majority of the plastic wrapped, airfreighted offerings of the supermarkets, local apples are simply night and day by comparison. Suffolk apples are almost like an all together different fruit when harvested in season and only travelling a few miles down the road. We get ours from Henry at Moat Farm, Kenton, who supplies us with around ten different varieties throughout the season which usually begins in late summer. He grows many varieties such as the Spartan, a deep red apple with brilliant white flesh, and the Lord Lambourne with its sharp, sour taste, which come in and out of season accordingly between August and December. These varieties are no longer commonly seen as they are difficult to commercialise for supermarkets to sell in large volumes, however the few farmers who continue to cultivate them are preserving our agricultural heritage, with Suffolk having a long history of fruit production. Aside from apples, another late summer seasonal highlight is the great British runner bean. It really is a staple of late August and September to see wigwams of runner beans beginning to collapse under their own weight, with the last few beans clinging onto the now thick, mature stems. Whilst often associated with being stringy (as well as being something of an exotic phenomenon to anyone who isn’t British), they are sweet and tender when picked young and used fresh.The runner beans we sell from Virginia Nurseries in Newbourne only have to travel twenty minutes down the road so it’s impossible to find fresher unless you have the luxury of growing your own.
From the Fishmonger
Other favourites this time of year include the end of the season’s sweetcorn which is always best bought with the husk and leaves attached as this prevents the flesh from drying out and best barbecued until charred and then smothered in butter, enjoy! Sam WoorWhittle, , Mikey Fishmoner
seasonal greengrocer
A very Local Wine What makes local wine great?
At Copdock Hall, we love local and none more so than our vineyard. We planted it in 2013 with the help of local friends and family and since then it’s been pruned, weeded and tended by local people…not to mention harvested by local people. It’s the highlight of the year – end of September/October when friends turn up with secateurs and cut the bunches of red and white grapes into baskets before they are taken up the A12 to Framlingham and Shawsgate Vineyard where they are made into wine. The drinkers of our wine are free to walk up and down the aisles of vines and see, smell and (sometimes) taste the grapes which make Copdock Hall wines. How local is that?
A top tip for enjoying wine.
Apart from the usual advice on wine-drinking – making sure the white/ rose/fizz is adequately chilled and sploshing it into an attractive glass – my top tip is a simple one if drinking a chilled wine…hold the wine glass by the stem and not the bowl. You won’t be trying to look posh, you’ll be keeping the wine at the right temperature otherwise your hands will warm up the contents if you cup the glass in your palm. Simples.
Our favourite wine and what meal to pair it with.
Our favourite this summer has been our new Bacchus white wine – East Anglia’s favourite grape variety. It’s light, crisp and fresh and at only 10% volume, you can maybe drink a bit more of it than other bottles! The summer might be ebbing away but there’s still plenty of time to grab a bottle and enjoy it with a seafood or chicken salad or if you’re after a more traditional ‘cheese and wine’ combination, a mature cheddar or goats cheese are highly recommended. Cheers! Ian Evans,
Vintner
The Gippeswyc championships Suffolk Food hall Wherstead, Ipswich Suffolk, IP9 2AB
Hosted by Blodorn Englar
27th - 30th September ON 29TH - 30TH OPEN FROM 10AM - 5PM
- Authentic living camp - Ultimate warrior competition - Melee - Championship duelling competition - Bridge fighting tournament (5 on 5)
KET AUTHENTIC MAR T AND BEER TEN MORE INFORMATION ON OUR FACEBOOK PAGE
FREE ENTRY
with Jack Carpenter starting Field Fit at Suffolk Food Hall, we asked why Obstacle Course Racing was for everyone and what we can expect from his new venture
What is Field Fit?
Overcome Obstacles
Whether you want to complete your first race, go for gold as an elite, or you just love to train for fitness, OCR (obstacle course racing) is an incredible training regime – in one session you condition most muscles in the body and take your body through all planes of motion, functionally and naturally, as our bodies were once designed to do. I think there is something very fun and rewarding, almost childlike, to run, climb, crawl and get muddy and wet.
I’m Jack Carpenter, a Personal Trainer, Coach and OCR (Obstacle Course Racing) athlete. I’ve been competing at an elite level within OCR, mainly Spartan Races, over the last two years and I’m currently ranked 4th in the UK.
I started Field Fit because I want to bring a style of training to Suffolk, which I truly believe is one that I have found to be the best and most rewarding. One that has led me to my level of athleticism, making the most of our incredible countryside and, most of all, having fun!
What can people expect?
Field Fit will be a 3k race style course with 20+ obstacles designed to be achievable for the masses, but which can be made a challenge for even elite level athletes. We have a bootcamp field with a handful of training obstacles such as walls, rope traverse, block wall and balance beams, a training rig and ninja rings and multi rig. You’ll also come across the ‘hurt locker’ - a unique style of training utilising a container rig system. Not forgetting the little ones, we’ll also be offering a toddler session every week for them to burn off some energy.
Why the Suffolk Food Hall?
For me, Suffolk Food Hall is one of the best places to spend a few hours, either meeting friends for a coffee, browsing for gifts, or just to get some delicious local produce. I could see the potential the surrounding fields had around the venue and always thought how brilliant it would be to have some kind of training centre there. Suffolk Food Hall has everything, people can come and train at Field Fit, grab a coffee with friends afterwards, and best of all if they want to bring their children along too, there’s plenty to keep them entertained.
Why should people join FF and what can they look forward to?
Ultimately, FF embraces a way of getting fit and having loads of fun at the same time, making the most of the great outdoors and training in a way that will motivate you every time because it’s so varied. The best thing about bootcamps and OCR is that it is accessible to everyone of all abilities and ages, and it gives adults permission to channel their inner child! People training at FF can look forward to a whole host of new obstacles and equipment appearing over the remainder of 2018. I am building all the obstacles myself, which does take time.
Favourite Food at the SFH?
Has to be a full cooked breakfast from the Cookhouse restaurant.
Field Fit will offer a verity of sessions including; - rookie bootcamp (open to beginner, ages 16+) - field fit bootcamp (open for all, ages 16+) - OCR bootcamp (bootcamp with a muddy ocr twist, ages 16+) - teens bootcamp (ages 12-15) - toddlers bootcamp (ages 3-5) - hurt locker bootcamp (open to all, ages 16+) - OCR hour (coaching session on Field Fit’s 3k OCR course, open to all, ages16+) - SGX Spartan (coaching session on obstacles found in Spartan races, open to all, ages 16+) - open play (come and play on the obstacles with your friends on a Saturday afternoon) We’ll also be open to book for groups, schools or clubs with tailor made packages, and will be offering 1-2-1 Personal Training.
@fieldfitatthesuffolkfoodhall
story time
trip to Broxtead
Just because the Food Hall doesn’t have a farm on its doorstep doesn’t mean it is not there. The farming arm of the business is based over at Broxtead, in Woodbridge, and who better to give us an overview of some of the activity than one of our directors, Robert.
History In the late nineteenth century Lord Rendlesham instructed his agent, John Vancouver to design a sporting estate by planting woods and belts of trees at Broxtead. John was the brother of Robert Vancouver who founded Vancouver in British Columbia. The farm was purchased by the Paul family at the beginning of the twentieth century originally as a sporting estate to entertain German brewers and encourage them to buy malt of the family business R & W Paul. The shoot continues to this day but the primary role of the farm has become the agriculture.
Farming The farm is unusual both in terms of the breadth of farming activities it undertakes and the combination of intensive root crop production mixing with large scale environmental schemes. The soil type across the farm is what farmers describe as light, which means sandy and in the case of some fields it is almost pure sand. This lends itself to root crop production such as potatoes, onions, carrots and parsnips; the first two being the primary crops for the farm business. It also means that about half the area of the farm is lowland acid grass heathland, which is an extremely rare habitat supporting numerous rare and endangered species that thrive on the nutrient poor soils.
Now you would be right in questioning how such soils support the production of root crops like potatoes. The answer is pigs. We have both an outdoor herd of pigs on the farm and barn based herd who produce lots of muck and slurry vital to improving the organic matter and nutrient base of the soil. We also grow barley, wheat, maize and sugarbeet. The maize is grown to feed an anaerobic digester (AD) plant. Broxtead farm has combined with 5 other farms on the Wilford Peninsula to market their produce primarily to the supermarkets and out of this cooperative the project of the AD plant was conceived. AD uses bacteria to turn organic matter into methane, which can either be injected into the gas mains or burnt in enormous engines which turn turbines to create electricity. This plant does the latter and produces around 4 megawatts of electricity, which is roughly a tenth of the production of a traditional power station but is not using any fossil fuels.
Finally we have converted a number of our old traditional buildings which were no longer suitable for modern farming into holiday lets (see Broxtead.com) and offices. We hope this gives you a feel for the range of what we get up to at Broxtead, it certainly keeps AJ busy! Robert Paul,
Director
Hello everybody, my name’s Kirsty and I have been a personal trainer and CrossFit coach for 5 years now. Having lived most of my life in Waldringfield surrounded by countryside I’m so excited to be opening CrossFit Orwell next to the Suffolk Food Hall. I got into CrossFit whilst studying to become a personal trainer in Australia in 2012 where it has fast become the most popular method of fitness and still is.
Crossfit is coming to the Suffolk Food Hall. Crossfit orwell is launching in September and will be taking up residence in our big brown barn, we spoke to founders Darren and Kirsty to find out more about Crossfit Orwell and why Suffolk Food Hall is the right location.
Hi I’m Darren and I’ve been coaching for the best part of 14 years now. My passion for coaching CrossFit started while I was studying Sports & Exercise Science at Essex University in 2012. CrossFit has evolved so much over the years and I’m excited to see how it will continue to grow and for our business to be part of that development.
So Kirsty, Darren, why Crossfit Orwell?
Having spent four years working alongside each other as coaches we decided it was time to take on our own venture. We feel it’s the right time to put our wealth of knowledge and experience into creating the best CrossFit gym in the area with a friendly and vibrant environment.
What is crossfit?
One of the biggest misconceptions about CrossFit is that you have to BE fit to start. This couldn’t be further from the truth. CrossFit will make you fitter, faster and stronger alongside improving general health and wellbeing. A typical CrossFit class is one hour long where the coach diligently guides you through the exercises for the day, making sure you perform them safely and competently. The class usually finishes with a higher intensity component where you get a good sweat on, work hard alongside others and leave feeling accomplished!
What makes crossfit orwell different to any other gym?
The atmosphere we create at CrossFit Orwell will keep you coming back day after day, working towards your training goals. Our attention to detail is something we pride ourselves on and we are fully invested in each and every one of our members every day. We provide the program, the coaching and the encouragement. All we ask is that you turn up on time and enjoy that one hour of the day for yourself.
What can people expect from Crossfit Orwell?
We will be offering a variety of different classes on our timetable to ensure all of your needs are covered. There will be CrossFit, OC (Orwell Conditioning), Orwell Weightlifting and also CrossFit Orwell Kids. Further details of these classes are listed on our website so be sure to have a look and find out more information. We will also be at the Tractor Fair on Saturday 25th August so feel free to come and have a chat and find out more.
Why should I start crossfit?
The number one reason you should get involved in CrossFit is because it’s FUN! CrossFit is the best way to get fit alongside others whilst progressing under the watchful eye of experienced coaches. It has been proven year after year as an incredibly successful way to improve fitness and also helps to combat chronic diseases.
What made Suffolk food hall the right location for you?
The reason we loved the location so much for our gym is because of how unique it is. We often spend our Sunday’s having a walk by the river as a peaceful break so when this opportunity came up it was really exciting! The majority of gyms and CrossFit gyms in particular are amongst industrial estates and busy built up areas. To be in the countryside is not only lovely to look at, but is a great form of reducing stress, improving mood and allows us to concentrate and think more clearly. All of which relate back to overall health and fitness which is what we are trying to achieve.
What can we look forward to this year from Crossfit Orwell?
SUNDAY 23rd SEPTEMBER- OPEN DAY We are really looking forward to the next six weeks in the build up to our open day. You can stay up to date with our progress via both our Facebook page (CrossFit Orwell) and also the Suffolk Food Hall Facebook page too. Our open day will run from 9am-2pm during which time we will host 3 demonstration classes so you can get an understanding of what we offer. Following our open day we will also be launching the CrossFit Orwell Kids program in a bid to get children living more healthy and active lifestyles, so please keep an eye out for more details.
The all important question...Favourite food at the Food Hall?
Kirsty - Depends on what I fancy but it’s always either the burger or fish and chips. I love them both. Darren - I definitely have a sweet tooth so I would have to say a piece of carrot cake and a latte from the Café.
www.crossfitorwell.com
@crossfitorwell
Autumn Garden Days
Autumn is by far my busiest season in the garden, more so than spring for many reasons. The earth is still warm from the Summer (and what a Summer it’s been!) so now is the time to plant shrubs, trees and perennials. They will be hardy throughout the winter then produce a much bigger display by next summer. Now is the perfect time to plan and plant those new borders or pep up some existing ones; why not play with clashing or tonal colours or textures by adding grasses or herbs such as bronze fennel and dill? Whilst planting add in as many bulbs as you possibly can for an uplifting spring display of gorgeous tulips, narcissi and daffs next year. Nothing quite lifts the spirits like a garden full of colour after winter. Of course there are also some beautiful plants that can be planted now for winter colour too, cornus for their vibrant stems and evergreens like viburnums and skimmia that will provide berries now then later scented flowers too. Fill pots and borders with cyclamen and platycodon for a stunning show. After all that planting cover the soil around your shrubs and perennials with garden mulch to keep the heat in the ground which will further protect your plants and stop weeds coming through. I recommend a really good layer as it will make your life easier (far less weeding), and keep your garden looking neat and tidy. Lastly neaten lawn edges (isn’t it nice to have green grass again?), rake up leaves and clean tools before storing them undercover. If your tools are past their best our Burgon and Ball range will last for years to come. Mel,
Home and Garden
Puzzle Rooms
Our room challenges combine authentic props and unique Suffolk themes. Based in farm buildings at the Suffolk Food Hall, underneath the Orwell Bridge, the adventures encapsulate the heritage and farming background of the site and surrounding area and are suitable for ages 9 to 90.
The Orwell Dockyard
Take your team back to turn of the century, when R & W Paul used the River Orwell to ship grain and commodities the length of the east coast. Lord Wilkinson, a powerful figure in the North-East, is suspicious of Charlie Webb, the dockyard foreman with a chequered past. A collection of Wilkinson’s rare textiles and fine art is missing. The loading bays of R & W Paul have been searched by a mob of Wilkinson’s most trusted men but to no avail and much to his despair. Webb is due back in Newcastle within the hour, before setting off for further exchanges in France, so the window of opportunity to snare him is closing fast. Search the Orwell Dockyard to find the evidence Wilkinson craves so desperately, a gang of his men are poised in a Tyneside tavern awaiting news…
Prof Campbell has dedicated her life looking to combine the best attributes of traditional breeds of cattle to create beef that tastes like no other.
Vanished
A press conference has been called by FRESTIDE to announce a ground-breaking discovery and culmination of her work. There is however a problem; Prof Campbell went missing 48 hours before her big moment, leaving nothing but a note and has been uncontactable since. As suspicion mounts, her assistants have cracked under the pressure of piecing together her detailed workings to present in her absence. With nowhere to turn FRESTIDE has placed all its hopes on one last set of fresh eyes to survey the scene or risk cancelling the announcement which will see the programme shut down forever. Can you piece together the data and find the perfect genetic code for beef, that may change civilisation forever?
Book via: www.suffolkfoodhall.co.uk/puzzle-room
01473 786618
Lunch With a View Seasonal Menus
Cooked from Scratch
Monday 8am - 5pm Tuesday 8am - 5pm Wednesday 8am - 5pm Thursday 8am - 5pm Friday 8am - 5pm Saturday 8am - 5pm Sunday 10am - 4:30pm
Friday and Saturday evenings available for private hire. via: 01473 786618
Voucher
Enjoy our Autumnal menu launching soon
*Free drink*
Spectacular Views
Daily Specials
with any main meal in September and October, Monday to Friday. *One voucher per drink. Does not include whole bottles of wine or glasses of prosecco or champagne.
www.suffolkfoodhall.co.uk
01473 786616
Looking Forward Quiz night
Tractor Fair Saturday 25th August
Friday 28th September
Sheepdog trials 22nd - 23rd September Our newlook website launches very soon!! Make sure to check it out
Additional Party Night Friday 21st December Gippeswyc Championships 27th - 30th September
Closed Sunday 16th September
Festive Quiz Night
Friday 30th November
01473 786610 www.suffolkfoodhall.co.uk