Foodie

Mother’s Day in Norfolk

Ms Georgia Dawson — Wed, 06 Mar 2019 14:57:05 +0000

Mother’s Day in Norfolk Ms Georgia Dawson Wed, 03/06/2019 - 14:57

Mother’s Day is fast approaching – 31st March 2019, the day we get to celebrate our mothers and everything they do for us.

This year why not treat your mother to a trip to Norfolk? With over 90 miles of gorgeous coastline, a picturesque countryside with stately homes, medieval churches and stunning gardens, and the beautiful Norfolk Broads – you’ll be spoilt for choice in Norfolk. Below are a few ideas of what Norfolk offers this Mother’s Day:

Mother’s Day Special

Wroxham Barns
Sunday 31st March 2019
Enjoy some lunch or afternoon tea at Wroxham Barns and gain free admission to Junior Farm AND receive a free gift from Gallery Clothing.
Call 01603 777106 to make a booking.

Mother’s Day Afternoon Tea

The Assembly House
Sunday 31st March 2019 at 11am
Treat your mother to a one-off special themed afternoon tea created by pastry chef extraordinaire Mark Mitson and his team. Tea will cost £25.00 per person (under-12s £15) and will include a gift for Mum.
Call 01603 626402 to make a booking.

Mother’s Day Afternoon Tea

Café Britannia
Sunday 31st March 2019 at 12pm and 3pm
This Mother’s Day, why not treat your mum to a special afternoon tea at Café Britannia (Mousehold), the Guildhall (City Centre), Park Britannia (Waterloo Park) and Britannia Gardens (Heigham Street). Tea will cost £14.95 per person and will include a glass of fizz on arrival and a gift for all the ladies.
Call 01603 614541 to make a booking.

BeWILDermum's Twiggle Treat Day

BeWILDerwood
Sunday 31st March 2019
Enjoy a fun family day out this Mother’s Day – mothers go free! It is Mum vs the kids in the annual Zippy Races, make your mum a Twiggle Charm to take home and leave her a message on the beribboned message tree on Snack Shack Jetty. Plus much more!
Call 01692 633033 for more information.

Guided Tree Walk

Fairhaven Woodland and Water Garden
Sunday 31st March 2019, 11:00 – 12:00
This Mother’s Day, enjoy a guided tour of Fairhaven Woodland and Water Garden. Forester Matt Jordan will highlight the glorious trees – discover the veteran Oaks, Beech and Chestnuts and find out why these gorgeous ancient trees are so important to the life of the woodland.
Call 01603 270449 to make a booking.

Mothers VIP Package

Bure Valley Railway
Sunday 31st March 2019
Treat your mother like a queen this Mother’s Day. Enjoy a special train package with lunch at the Whistlestop Cafe and a small gift for every mother. The train will depart from Wroxham at 11:10 and take you through nine miles of Norfolk countryside before arriving at Aylsham. On arrival, you will receive a complimentary drink and two-course lunch, and every mother will receive a small gift. Once lunch is finished, the train will take you back to Wroxham. Tickets cost £26.00 for adults and £13.00 for children.
Call 01263 733858 to make a booking.

Foodie

Food Focus - July 2018

Georgia Dawson — Tue, 03 Jul 2018 09:30:23 +0000

Food Focus - July 2018 Georgia Dawson Tue, 07/03/2018 - 09:30

Each month we’re delighted to provide a focus on the wonderful produce that makes Norfolk such a special foodie place. We are proud to be welcoming our friends at Feast Norfolk Magazine and Proudly Norfolk as guest writers. This month's feature is below or you can read the entire article here...

THE CROWN FAMILY FROM WEST NORFOLK DEBUTS ITS FIRST GIN, WHATAHOOT, WHICH USES THE COUNTY’S LAVENDER AND SAMPHIRE.

Who are you and what do you do?

WhataHoot is a Norfolk based, family owned distillery. We distil gin using a range of traditional, exotic and local botanicals to create a distinctive Norfolk dry gin.

Is it a family firm?

100 per cent. We are husband and wife Jason and Nicky Crown who, along with our eldest son Ethan, look after the day to day running whilst youngest son Oliver supports the business with his cocktail creations.

Where are you based?

At Flitcham Barns in Flitcham, just outside King’s Lynn. The barn is part of the Sandringham Estate and we are surrounded by glorious countryside. We are so lucky that our barn has the most beautiful outlook and is surrounded by grazing cattle. So most days, it’s just us, with the farm animals and the local wildlife to keep us company!

What is your background?

We all bring something different to the table – Jason owned an IT company, Nicky worked with families, Ethan has an established social media business and Oliver is currently studying Entrepreneurship at University. However, it was always our plan to start a lifestyle business together and we realised there was a real mileage in making a business out of our favourite drink – gin.

How did the name come about?

We came up with the name ‘WhataHoot’ as we love owls. We also wanted this business to be fun – a real lifestyle business – so by calling ourselves WhataHoot, it is a reminder that we are in this to ‘have a hoot’ and do something together as a family. The barn, with all its own connotations, and the fact that Flitcham has a bird reserve was just a perfect happenstance.

When can we expect the new gin to be available and where?

We will be at many farmers’ markets, crafts fairs and festivals throughout the year. We have also been approached by a number of delis asking to stock our gin as well as various restaurants, so you may well find us in an establishment near you!

Can you tell us a bit about it? Any special ingredients?

We use a range of botanicals, some of which are sourced from overseas, but we are also proud to use local ingredients such as samphire, lavender and even our water is from East Harling. The secret is purely in the quantities and blending.

Any future plans?

We plan to develop and bring out new flavours and we are already currently working on some exciting ideas for Christmas. We also want to develop ‘WhatsyourHoot’! We know that everyone likes their gin a different way, so whilst we are happy to give ideas on how you could drink it, we passionately believe it is up to you how you enjoy WhataHoot gin – hence ‘WhatsyourHoot’! We are keen to establish an online platform #whatsyourhoot, so we can share everyone’s different ideas.

How has Norfolk Food and Drink been able to help you?

We believe Norfolk Food and Drink and Proudly Norfolk embodies the community of the food and drink industry here in Norfolk which we look forward to being part of.

Foodie

Food Focus - June 2018

Georgia Dawson — Mon, 11 Jun 2018 11:37:33 +0000

Food Focus - June 2018 Georgia Dawson Mon, 06/11/2018 - 11:37

NORFOLK FOOD AND DRINK HOLDS A FAB-U-LOUS GALA DINNER NEXT MONTH, HERE’S THE LOW DOWN ON WHAT’S ON THE MENU AND WHAT TO WEAR.

Tell us a little about the evening on July 6

The Patron’s Gala Dinner is a fabulous evening of mouth-watering food prepared by our four patrons, chefs and restauranteurs, Richard Hughes, Richard Bainbridge, Nick Mills and Chris Coubrough. Furthermore, it will take place in the wonderful surroundings of Norwich Cathedral Close, as the evening will be held in a marquee in the grounds of Norwich Lower School, overlooked by the majestic Norwich Cathedral.

How many years has it been going?

This is the second time we have hosted such a dinner, the firs time being in 2016. We hope that it might become a biennial event for Norfolk Food and Drink but its success is entirely dependent on the incredible support it has received. This year we are so lucky to have been sponsored by fantastic business Norwich Cosmetic Clinic, and Norwich School have generously supported us by giving us the fabulous venue. In addition, all wines have been sponsored by NW Brown and we have also had support form Creative Sponge and Redmonds Luxury Print. Our superb cheese have all been donated, along with chutney from Candy’s Chutney and coffee from Javabean and flowers from English Peonies. As if this wasn’t enough, The English Whiskey Company has kindly donated a bottle of Nelstrops PX Port for every table!

What’s the idea behind it?

Norfolk Food and Drink is a not for profit organisation, which has been running for 14 years and offers free advice and support to the county’s food and drink industry. We receive no public funding or grants for the work we do so out future is dependent on our incredible sponsor and any fuds we are able to raise. So the Patron’s Gala Dinner is aimed at raising awareness and funds foe the work we do.

Who is providing the food?

We have canapes created by Chris Coubrough of Flying Kiwi Inns; the started prepared by Richard Bainbridge, Chef Proprietor of Benedict’s Restaurant; the main course from Chris ‘Buzz’ Busby and the team as Brasted’s; and dessert created by Richard Hughes, Chef Proprietor, The Assembly House Norwich and owner of Richard Hughes Cookery School, and Kate Barmby, Champion of Norfolk Food and Drink.

What can we expect to eat?

Where possible, the food has been locally sourced and whilst we don’t want to give the menu away, we can confirm guests will be enjoying Thornage Hall potatoes, Norfolk Quail, and local fruit and veg, as well as a magnificent cheese board consisting of Baron Bigod, Fielding Cottage, Mrs Temple’s Norton’s Dairy and Ferndale.

Anything else we need to know?

Throughout the evening, guests will have each course introduced to them by the patrons, along with a wine pairing masterclass from the team at Adnams. In addition, there will be live music and entertainment from Tommy Winn; and an auction of incredible prizes, many with a food and drink theme, hosted by Chris Bailey!

How can we get tickets?

Tickets are £100 per person and include an Adnams drink at reception with G&T and fizz, a three course meal, all wines courtest of NW Brown, a cheese board, Port and coffee. For details on how to book, please contact Anna Stevenson, Coordinator for Norfolk Food and Drink, email anna@stevensonconsulting.co.uk.

Most importantly – what should I wear?

Black tie – this event is not the night to hold back, so get out the glitz!

Foodie

North Norfolk Lobster Cocktail

Laura Foster — Tue, 28 Mar 2017 14:07:11 +0000

North Norfolk Lobster Cocktail Laura Foster Tue, 03/28/2017 - 14:07

North Norfolk Lobster CocktailServes 4

This recipe was kindly donated by Chris Coubrough at The Flying Kiwi Inns. 01328 710209

Cocktail ingredients:

2 x 1lb lobsters 1 iceberg lettuce2 vine-ripened tomatoes, quartered½ cucumber, thinly sliced100 ml mayonnaise50 ml tomato ketchup1 lemon4 pinches of paprika

Battered claw ingredients:

¼ Pint of Woodforde’s Beer ¼ pint of soda water1 tsp tumeric100g self-raising flourSalt & pepper to taste

Cocktail method:

Make the Marie-Rose sauce by mixing the mayonnaise and ketchup with the juice of ½ a lemon in a bowl.Mix the tomatoes, cucumber and iceberg lettuce together and place into four bowls.Divide the lobster between the four dishes and top with the Marie-Rose sauce, a lemon wedge and a pinch of the paprika.

Battered claw method:

Place all the ingredients into a mixing bowl and add the soda water and beer until you have the consistency of double cream.Cover the meat from the lobster claw in the batter and fly in hot oil until golden brown.Serve with the cocktail.

Foodie

Recipe - Bouillabaisse

Laura Foster — Wed, 08 Feb 2017 10:13:37 +0000

Recipe - Bouillabaisse Laura Foster Wed, 02/08/2017 - 10:13

Fran Hartshorne - Head Chef of The White Horse in Brancaster Staithe has kindly sent in this recipe for us to share with you.

Bouillabaisse, chargrilled shell on tiger prawns, saffron rouille, crusty ciabatta

You will need...

shellfish stock 2 kilo lobster/crab shells 2 leeks6 carrots1 bulb garlicthyme3 tbsp tomato puree2 bay leaves

Method...

Place shells into a pan cover with tomato puree, roughly chop vegetables, crush garlic & place into roasting pan. Roast in the oven until golden at about 190 degrees or gas 4 this will take about 1 hr but keep checking. It is important at this stage to get a good colour, as this will give great flavour.

When roasted place into large saucepan fill with water & leave to simmer this will take 2- 3 hours & lets the flavours infuse.

When stock is ready pass through a fine sieve & place back onto the heat. Reduce stock by half to concentrate & increase in flavour.

For the Bouillabaisse Vegetables 3 courgettes3 red peppers 3 carrots 1 head of celery500g chopped tomatoesDice vegetables to 1cm cubes; add to shellfish stock & chopped tomatoes. Cook until vegetables are just soft, season.

Saffron Rouille 200g free range egg mayonnaise1 tsp garlic pureePinch of saffronSalt and pepper

Mix ingredients together; keep mixing every 5 minutes, as the oils from the saffron will keep infusing to give a great ‘yellow’ colour.

Chargrill or panfry the shell on tiger prawns until cooked you may want to finish with garlic butter under the grill or in the oven.

To serve...

Heat some of the bouillabaisse and place into a bowl, then arrange crevettes on top.

Place a generous amount of saffron rouille on top, finish with fresh pea shoots.

Serve and enjoy with warm crusty ciabatta.

If you’re visiting North Norfolk, be sure to call into this fabulous restaurant with its spectacular views overlooking the Norfolk Coastal Path. Their extensive menu prides itself on using fresh local seasonal produce – plus the added bonus, when booking through us – you will receive a 10% off, holiday treat voucher to use on bar meals…

The White Horse,Main Road,Brancaster Staithe,PE31 8BY.01485 210262

Foodie

Pumpkin Soup

Laura Foster — Thu, 27 Oct 2016 16:11:19 +0000

Pumpkin Soup Laura Foster Thu, 10/27/2016 - 16:11

With the sight of pumpkins for sale at every turn, not only can you get creative carving your yearly halloween masterpiece, don’t forget you can make delicious recipes using this wonderful ……. vegetable or fruit!?Unsure on this as …………….It’s a fruit because it contains and protects its seeds on the inside?Or it’s a vegetable because it needs to be cooked and not eaten raw?

Regardless of whether it's a fruit or vegetable, my favourite recipe I love to cook is pumpkin soup, taken from Delia Smiths “Winter Collection” cook book; this velvety texture soup with a hint of nuttiness guarantees to warm you up on a cold day.

You will need1 Pumpkin (weighing around 1.4 kg)1 tablespoon groundnut oil1 large onion peeled & chopped850mls chicken or vegetable stock425mls whole milk25g butterSalt & pepper

What to do* Cut the pumpkin in half, then each half cut into 4. Scoop out the seeds. Then brush the surface of each section with the oil and place on a baking sheet. * Season with salt & pepper, pop on a high shelf in the oven to roast for 25-30 minutes.* Meanwhile melt butter in a saucepan over a high heat, add the onion, stir for about 5 minutes, and then turn the heat down. Cook for about 20 minutes stirring occasionally. * Add the stock and the milk to the onions, and leave them with the heat turned low to slowly come up to simmering point. Next scoop out the flesh of the pumpkin with a sharp knife and add it to the stock together with a seasoning of salt & pepper. Simmer gently for about 15-20 minutes. * Now whiz until the mixture is smoothly blended.

The great thing with this, if you're having a dinner party you can make in advance and just gently warm the soup when your guests arrive, then simply stir in the grated cheese and....... ENJOY!

Foodie

The Norfolk Deli

Laura Foster — Thu, 04 Aug 2016 12:29:04 +0000

The Norfolk Deli Laura Foster Thu, 08/04/2016 - 12:29

We are looking at “Edible Norfolk” for the month of August, and with this in mind, we caught up with Mark Kacery from The Norfolk Deli to tell us all about his company based in Hunstanton.

A husband and wife team run The Norfolk Deli. (Rosie & Mark)It was born out of a shared passion for great food. We wanted to open something akin to the many wondrous delicatessens and food markets we would wander around when on family holidays. The Norfolk Deli is our version of comparable establishments found in the Tuscan hills or French towns. We place an emphasis on not only the very best that Norfolk has to offer, but the very best of what is available. We are a mecca for Norfolk produce and those harder to find foods which are often used in recipes but often not stocked in supermarkets.

Since opening in January 2014 The Norfolk Deli has gone on to win multiple awards winning The Norfolk Food & Drink Awards as best Independent Food & Drink Retailer, in 2015. Runner-up in The Observer Food Monthly Award 2014. Winner of The Small Growing Business (Mayors Business awards Kings Lynn and West Norfolk. Finalist in the Deli of the Year Awards 2016. Winner in the Muddy Stilettos (Norfolk) Best Deli Awards 2016, as well as a winner of a TripAdvisor certificate of Excellence 2016.

By Mark Kacery

We are also delighted to now welcome The Norfolk Deli to our Holiday Treats scheme for our guests. Book a stay with us and you will be able to receive 10% off when ordering a delicious food hamper from them. For more information on the great attractions, restaurants and companies who will be offering you a range of treats when booking with us click here

Food and Drink

Foodie

Roger Hickmans

Matt Frost — Thu, 24 Mar 2016 13:30:42 +0000

Roger Hickmans Matt Frost Thu, 03/24/2016 - 13:30

On a beautiful Saturday lunchtime we wandered up from the bustling market place in Norwich to Upper St Giles, and Roger Hickman’s restaurant. It is somewhere that we had wanted to eat for a while having heard some great reviews, and a child free afternoon gave us the perfect opportunity!

On entering the restaurant we were greeted with a friendly smile and were shown to our table. The restaurant is small, homely, and it felt like being in someone’s front room! The restaurant is bright, clean cut with white linen and sympathetic décor. Seated and salivating we were presented with the lunch menu, and more importantly the drinks menu, which were both housed in branded leather, and offered us either a set or tasting menu.

Given it was lunch we decided to take the set menu, although the taster menu with the flight of wine looked very appealing! We will tackle that on our next visit, which we are already planning with family and friends!Having ordered our meals we were brought some fresh, homemade bread, and a small taster of white bean soup with truffle oil. This was packed full of flavour, and the bread was still warm! To kick off I started with the Soused Mackerel, Rhubarb and Pistachio. My good lady decided on the Roast Artichoke with Dukkah and Lemon Yoghurt. My dish arrived and looked vibrant with the crimson Rhubarb contrasting beautifully with the pale tones of the Mackerel. The sharpness of the rhubarb, and the home pickled onion working perfectly with the delicate nature of the mackerel. My wife’s starter was earthly in colour, texture and in taste. The layers of textures given by the dukkah, an Egyptian condiment, and the artichoke itself made it a fantastic start to the meal.

For main we both took the Venison Loin with Braised Red Cabbage, Curley Kale and Blackberry Gel. This was presented beautifully and the Venison was so succulent and melted in the mouth. The Red Cabbage and Kale were perfectly cooked, and the tartness of the Blackberry Gel was a perfect accompaniment to the cut of meat. Delicious!Feeling more than comfortable in our surroundings we decided to take desserts. Our eyes were turned by the Chocolate Mousse with Cherries and Pistachios and the Selection of Cheeses.

This ended our meal perfectly, the Chocolate Mousse was decadent & moreish and the Selection of Cheeses were accompanied by a great choice of biscuits.To finish our experience we had coffee and petit fours, and why not!The wine selection offered variety and my favourite white, a light citrus noted Picpoul de Pinet from the Languedoc. My lunch date took a New Zealand Sauvignon Blanc with a real punch of gooseberry.

All in all it was a really fantastic experience from the moment we arrived to the moment we left. It was an intimate environment, the waitresses were attentive, but not over bearing and we were able to enjoy our meals and the company without feeling pressured. The three course set menu was well priced, as was the wine. The quality of the food was excellent, and we are already looking forward to our next visit! Another gourmet gem in the Fine City of Norwich!

Foodie

Food, glorious food

Anonymous — Thu, 17 Mar 2016 09:20:25 +0000

Food, glorious food Anonymous (not verified) Thu, 03/17/2016 - 09:20

Food & Drink is getting exciting in Norfolk. It's warming up, lambs are ready to pop, rabbits are hopping, chicks are hatching and fishermen are busy out at sea. It all happens in spring – with the Spring Fling at the Royal Norfolk Show Ground on Tuesday 5th April - a fantastic food & farming event for young families. Pre-ticket sales only with tickets selling fast, which includes a delicious hog roast and a cup of local apple juice. It’s a massive event with lots of farm animals to pet, plus activities and stalls to keep you entertained all day.

This year sees the first Beccles Food & Drink event on Saturday 28th May with over 70 stalls set to bulge in the town square. Parking is offered down at the Quay with either a short bus into the centre or a 15-minute stroll with food bites on the way – I’ll definitely be there. For more information click here.

Restaurant review...

In each of my blogs I will be recommending a restaurant or two. Today, I urge you to visit Cookies Crab Shop at Salthouse, near Cley in North Norfolk. It’s an absolute foodie rustic gem. Don’t expect a large restaurant with white table cloths and a la carte service. It’s a shack opposite the beach road where you order your platters from the Deli counter and then sit either slightly squashed in the shop, in the summer house outside, in the marquis, or al fresco seating on the pavement. It’s full of charm. The lobster platter, when in season, is a must - it’s the cheapest & freshest lobster platter in the whole of East Anglia. Plus they do good old-fashioned puddings for dessert - scrumptious. They don’t seem to have a website but Salthouse does. Booking advised - 01263 740352 (you can also pre-book lobsters and crabs at busy times to avoid disappointment).

Until next time – enjoy Norfolk.

By Zena Leech-Calton

Lodge Farm Barns

Foodie

The Sandringham Food & Drink Festival

Laura Foster — Thu, 30 Jul 2015 15:58:56 +0000

The Sandringham Food & Drink Festival Laura Foster Thu, 07/30/2015 - 15:58

The Norfolk Food and Drink Festival is advertised to run during September and October, however with Norfolk being a top foodie destination there are a number of events taking place all year round including The Sandringham Food & Drink Festival.

Set in the beautiful grounds of the Sandringham Estate – On Saturday 8th & Sunday 9th August you can experience an inspirational event with a range of food halls to discover, see a variety of Chefs giving live demonstrations plus listen to jazz music & light bands which gives the day a real summer festival feel.

What to look out for:-

Gourmet Game Centre

Kingswood Farm –Fruit Cider

Rather Tasty Tea People

J E Howard – Traditional Family Butcher

Scarlet & Mustard – Dressings Marinades & Fruit Curds

Real Ale Marquee

The Food Piazza

FB Pocket Orchestra

Children’s Area

Funhouse – Bouncy Castle – Puppet Shows

Cookery Workshops

Crafts Corner

Glass Blowing – Blacksmiths – Beekeepers & Chainsaw Carvers.

Chefs On Stage

Levi Roots – Dean Edwards – Mark Lloyd – Baker Brothers – Shelina Permallo

To book tickets in advance telephone 01283 820 548

Foodie