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FLAVOURS
of Suffolk
Celebrating the best food and drink Suffolk has to offer
issue 5
Radishes - a summer
favourite not just for salads
Meet your local producers
Herbs
top tips on cooking with herbs
The Great British Cuppa!
Get Ready For BBQ Season
1
Look what's new in Southwold
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Behind Adnams Wine Cellar & Kitchen Store
www.kestrelfurniture.com [email protected]
[email protected]
The latest in labour saving and contemporary
appliances from leading brands
issue 5
in this edition
features
12
Herbs
cooking with herbs
22
BBQ Special
29
The great British cuppa
Summertime..
and the living is easy
The best in this season's BBQ
equipment,
Facts about the nations
favourite slurp & the best in
beautiful teapots
Terms & Conditions: Flavours of Suffolk is licensed to Flavours Of..Ltd at
no time can the content or advertisements of the magazine be reproduced
or copied, except with the prior permission of the editorial or advertising
team. All information and dates are correct at the time of going to press
issue 5
8. Opinion
Reassessing our relationship with food
12. Herbs
The humble herbs
18. High House Farm
19. Vegetables
Suffolk Asparagus
22. BBQ Special
The best in this seasons BBQ equipment
27. Food Intolerance
28. Yum Yum Fudge
29. The Great British Cuppa
32. Southwold
The best of local suppliers & retailers
36. Flavours of 2012
Suffolk's newest Food & Drink Festival
42. Maple Farm
43. Berries
The pick of the crop
47. Radishes
Summertime is crunch time
50. Wines
52. Gadgets
54. News
Foodie news from around the region
56. Reader's Recipe
58. Deli Feature
The best in local delicatessens
62. Bread
64. Jubilee Competition
65. 1952
The British Diet back in Jubilee year
68. Competition Results
69. Raw Delights
70. Eat Locally
Supporting local producers
72. Vet's advice
76. Farm Shops
78. Pubs
Flavours People
Editor
Vivienne Maunder
Features Editor
Lisa Scott
Art Director
Phil Double
Advertising Director
Adele Buckley
Production Director
Melissa Purnell
Advertising Executive
Sally Cook
Reg Office:
1 Delta Terrace
Masterlord Office Village
West Road, Ipswich
Suffolk, IP3 9FH
Tel: 01473 724100
Fax: 01473 720008
Email: [email protected]
www.flavoursof.co.uk
Contributors
John Greenwold
Colchester-born John Greenwold has
lived in Suffolk for more than 12 years.
He has worked in the drinks trade for 27
years. He runs on-trade specialist wine
importer, winefantastic, and a
wine-boutique which retails online and
in Felixstowe.
Beerfantastic, the business that created Visor Belgian Beer
was formed with two colleagues a couple of years ago.
issue 5
Tanya Newton & Tina
Richardson
Tanya and Tina first met through
work. Tina worked on the
food retail while Tanya was
responsible for the growing,
maintenance and management of
the herb and vegetable gardens.
Tina’s been in retail for 25 years with some of Britain’s top food
producers, while Tanya gaining experience in the herb and wider
horticultural industry over a similar period. Together they are
“Humble Herbs”.
Audrey Boyle
Audrey Boyle is communications
manager for Suffolk Wildlife Trust
leading on their marine campaign and
driving the organisation’s publicity work.
She lives by the sea in Orford and enjoys
kayaking on the Ore/Alde estuary.
Bob Foyers
Bob Foyers, proprietor at the Bistro at
the Deli in Saxmundham’s High Street, is
passionate about delis and all they have
to offer.
In conjunction with Will at Hamish
Johnston, he’s established a website
called www.loveyourdeli.co.uk. The concept is to enable
all delis, farm shops and butchers that sell cheese to
have an opportunity to promote their business for free.
From the Editor
It’s been a wet and windy start to the summer, and it’s quite
clear, talking to many farmers and producers that the rain’s been
a mixed blessing. The resulting late start to the asparagus
season hasn’t gone down well in the Flavours office!
Not that we’ve had a lot of time to think... what with the frantic
activity on our exciting Flavours of 2012 food and drink festival.
It’s on 26th and 27th May at Henham Park, just off the A12 near
Southwold.
It’ll be an action packed weekend – with 100 or so food
producers, as well as dozens of top chefs demonstrating their
skills and their recipes. And on top of that, lots of activities for
the kids and a full programme of live musical entertainment.
If that weren’t enough, we’ve also just launched our brand new
Flavours of Norfolk magazine, similarly packed with recipes,
ideas and info. So if you’re up that way, keep an eye out in
independent hotels, restaurants, farmers’ markets, etc.
If you’ve a tale to tell about Suffolk food and drink, want to share
a recipe, a recommendation or to suggest a feature idea, drop an
email to: [email protected] We look forward to hearing
from you – and meeting many of you at Flavours of 2012.
6
Opinion
Call goes out to save Suffolk’s seas
By Audrey Boyle,
communications
manager for Suffolk
Wildlife Trust, is
leading on their marine
campaign and driving
the organisation’s
publicity work. She
lives by the sea in
Orford and enjoys
kayaking on the
Ore/Alde estuary.
Our beautiful coastline – mostly
unspoiled and natural, with shingle
beaches and crumbling cliffs - is one of
Suffolk’s greatest assets. It extends over
approximately 47 miles, although by the
time the tidal estuaries of the Stour,
8
Orwell, Deben, Ore, Alde and Blyth are
added in, that shoreline increases to
more than 200 miles.
It’s a vitally important resource when it
comes to our local food production –
there are numerous fishing and food
ventures in the county heavily reliant on
our coastline. It’s vitally important to our
burgeoning tourism industry too. Much
of our coastline is recognised as an Area
of Outstanding Natural Beauty (AONB).
Suffolk Wildlife Trust is setting about
preserving and managing this natural
environment for the future, at the same
time as meeting the needs of commerce,
tourism, recreation and the wishes of
local people.
Suffolk Wildlife Trust, which celebrated
its 50th year anniversary in 2011, is
going beneath the waves for its newest
challenge – that of saving our county’s
offshore wildlife.
The Trust’s marine champion, Gemma
Smith, explains: “By pressing the
government to recognise the importance
of Suffolk Seas and their wildlife we hope
to see a network of Marine Protected
Areas established which will protect the
fantastic marine life off Suffolk and the
rest of the UK’s shores. Britain’s rocky
west coast often steals the show when it
comes to the underwater world.
However the North Sea has an equally
rich wildlife which often goes
unrecognised.”
Opinion
Suffolk Wildlife Trust is
teaming up with the
volunteer diving
organisation Seasearch, to
celebrate marine wildlife
and habitats found off the
Suffolk coast and around
East Anglia.
Our seas were once some of
the most productive on
Earth – but what happened?
Imagine being able to see
the world’s largest
mammal - the blue whale - in
UK seas. Imagine seas full of
cod over a metre and a half
long, and seemingly limitless
shoals of herring and
pilchards. Imagine landing a
bluefin tuna weighing more
than 800lbs on UK shores.
These were our seas as little
as a century ago, home to
remarkable megafauna and
huge populations of fish.
Marine resources are not
inexhaustible. Our seas
won’t be able to cope with
the pressures we put on
them – damage from
fishing, industrial pollution
and the impacts of a
changing climate – forever.
It’s no surprise much of our
marine wildlife is in decline.
Two species of whale and
dolphin have become extinct
in UK waters in the last 400
years and basking shark
numbers have declined by
95 percent. Commercial
species are also under
pressure; in 2009, the EU
Commission declared that
88 percent of marine fish
stocks were overexploited.
It’s shocking to think that
despite these declines less
than 0.001 percent of our
seas are fully protected from
damaging activities. If they
are to recover, thrive and
continue to provide us with
the resources we depend on,
we need to do better. Our
seas do still have the
potential to recover but only
if we protect our marine
habitats and species properly
and manage this natural
resource sustainably.
Suffolk’s coastline of
reefs and wrecks
Many extraordinary
landscapes are hidden
beneath the UK’s seas but
they don’t afford protection
like those on land. Names
like the Lune Deep, Saturn
Reef and Dogger Bank could
one day be as familiar to us
as the Brecon Beacons and
the Norfolk Broads! In the
North Sea we find not only
natural but artificial habitats.
The seabed from the Wash
round to south Suffolk has
hundreds of shipwrecks
which over the years have
become rich wildlife habitats.
Fifteen miles off Southwold
at a depth of 35 metres, lies
the WWII submarine E30
whose wreck supports
species such as hornwrack,
plumose and dahlia
9
Opinion
anemones, dead men’s fingers (a soft
coral), sponges and lightbulb sea squirts.
Crabs and lobsters scuttle through the
metallic remains along with
long-spined scorpion fish, poor-cod, ballan
wrasse and bib. Smaller wrecks provide
habitats for rock-loving species to develop
within our sandy region, acting
essentially as habitat corridors allowing
species more typical of north, west and
southern regions to develop.
Stretching along the coastline from
Norfolk southwards are several fascinating
chalk gullies. At Sheringham, gully ridges
are cloaked in a mosaic of live
faunal turf such as sponges, seamats,
anemones and encrusting coralline algae.
Buried within the sandy, gravelly
sediment are peacock worms whose
elaborate feathery fan of tentacles
stretches out into the water column to
feed.
Off the Suffolk coast we find colonies of
sea firs, striped Venus clams and heaths
of burrowing brittlestars within the sandy
seabed. Skate and flatfish such as plaice
are common, easily distinguished by the
yellow-orange spots along the length of
their bodies.
Protection for Living Seas
Only 2 percent of the UK’s sea area has
any level of wildlife protection and less
than 0.001 percent is fully protected from
all damaging activities. But the tide is
now turning. By 2013 the UK Government
has committed to having established an
ecologically coherent
network of Marine Protected Areas
(MPAs) in UK waters.
10
10
Opinion
The Marine and Coastal Access Act
(2009) brought in the laws necessary to
create a network of MPAs in English and
Welsh inshore waters (out to 12 nautical
miles from the coast) and in offshore
waters (beyond 12 miles) around the UK.
The Wildlife Trusts aim to ensure that
the new laws result in an effective and
well-managed network of MPAs
throughout the UK marine area, so that our
seas and sea life receive the protection
they have so long been awaiting.
What are MPAs?
MPAs are areas designated to protect
marine ecosystems, ecological processes,
habitats and species. Their main
function is the conservation and recovery
of marine ecosystems. They have
different levels of protection, from partial
restrictions to complete exclusion of
damaging activity and are an important
tool in nature conservation and can in
cases address wider issues, such as
pollution and fisheries.
In England, the MPA network consists of
five types of site designation: Special
Areas of Conservation, Special Protection
Areas, RAMSAR sites, Sites of Special
Scientific Interest and Marine
announced unexpectedly that more
evidence is needed to be gathered in
2012, which is expected to delay
designation of MCZs by at least a year.
There is no indication of when or how
many sites might finally be designated
and Suffolk Wildlife Trust fears the delay
could put marine species and habitats at
considerable risk of further degradation.
The recommended MCZ sites in Suffolk
are: the Alde/Ore, Stour/Orwell estuary
and Orford Inshore.
Write to minister, Richard Benyon,
highlighting your concerns.
A template letter and other details
can be found at http://bit.ly/vs2L8U.
To receive an email of different marine
species each week visit:
www.suffolkwildlifetrust.org
What you can do to help
Help us to stand up for our sea life by
signing our Petition Fish either online
http://bit.ly/v2Sn9o or at Suffolk Wildlife
Trust events this year. Ask your
friends, family and
everyone you
know to do the
same. In 2012
we’ll be taking
your signatures to
the government to
show them just
how much support
there is for better
protection for
Suffolk seas.
Conservation Zones (MCZs)
an exciting new designation introduced
through the Marine and Coastal Access
Act (2009).
Following consultation with fishermen,
conservationists and businesses over the
last 2 years, 127 recommended MCZs
have been put forward to the
government. However in October,
Environment s Minister Richard Benyon
11
Herbs
Parsley, sage, rosemary and
thyme and Tanya and Tina
About Humble Herbs
Humble Herbs has a simple ethos that is
to promote the benefits and usage of
herbs. To achieve this they have their
own on-line shop on their web site and
they also aim to sell through select retail
outlets. The on-line shop will offer their
series of herb books, which are practical
and useful in both the kitchen and
garden. The first six, which went on sale
this spring, are rosemary, sage, thyme,
mint, parsley and basil. Being Suffolk
based they have highlighted the
varieties that grow best in their home
county.
The series will then be added to over
time to cover many other herbs that can
be grown in the UK. The on-line shop
will also sell an exclusive range of
Humble Herbs crockery, all individually
designed and hand painted and by
Suffolk’s own Hannah Berridge. A range
of lotions and potions, their own herb
plants and herb garden sets, and a
selection of herb based food products
will also be available in time.
12
Tanya and Tina –
the perfect blend
Tanya Newton and Tina Richardson first
met when they both worked for the same
employer for a number of years. Tina
worked on the food retail side of things,
whilst Tanya was responsible for the
growing, maintenance and management
of the herb and vegetable gardens.
Tina has worked in the retail industry for
over 25 years working with some of
Britain’s top food producers, with Tanya
gaining experience in the herb and wider
horticultural industry over a similar
period. They both left their employer to
work on other projects - Tina as a farm
shop and delicatessen retail consultant
working with food outlets all over the
country and Tanya as a herb grower and
community project manager.
Their paths did not meet again until Tina
was looking for a good local herb supplier
for one of her clients. Knowing Tanya’s
horticultural background in herbs, she
contacted her to supply the client’s retail
outlets. It was then that they decided to
get together and work on a joint project
and after many months of research, and
putting lots of ideas together, Humble
Herbs was formed.
Why grow fresh herbs?
Growing herbs in your own garden not
only gives you the freshest option, but
also allows you to create a setting for
outdoor eating, or for the view from the
kitchen table that directly connects the
food on the plate with the plant in the
ground.
Planted well and in association with the
right plants you can create that sense of
the Mediterranean that associates so well
with the pungent aromas that herbs emit.
Make all the right links and the key
elements come together to create an
eating experience that has the potential to
be much greater than the sum of its parts.
Let’s get growing
Tanya says that Suffolk is one of the
driest and sunniest counties in the UK,
which makes it an ideal county to grow
herbs. Herbs generally prefer plenty of
Herbs
sun and many can tolerate dry conditions. If
you don’t already grow herbs, they’re well
worth considering for inclusion whether in a
herb garden or integrated with ornamental
planting.
Suffolk gardens are blessed with a variety of
soil types and some gardens will have, like
we do, differing soils across the garden. We
have sandy light soil at the west side of our
house and garden, which passes into heavier
clay towards the east end.
Ideally most herbs prefer a lighter soil, but
don’t be put off growing them if you have
heavier land as there are still a good range of
herbs to choose from that can tolerate such
conditions, provided they have a sunny or
partly sunny aspect, and a reasonable
degree of drainage.
Perennial herbs:
rosemary, sage and thyme
Rosemary, sage and thyme are evergreens so
are excellent all year round for fresh picking.
All three will enjoy a sandy to sandy loam
soil and Rosemary and Sage will happily
handle some clay.
13
Herbs
If you’re starting out on herb gardening,
we would suggest trying thymes initially
- lemon thyme (thymus citriodorus),
garden thyme (thymus vulgaris) and
silver posie thyme (thymus vulgaris
�Silver Posie’).
The lemon thyme is a very pungent
lemon scented and flavoured variety and
just running your hand through it will
refresh the senses. Garden thyme is very
good at holding its flavour in cooking
and is extremely robust. The Silver Posie
variety gives a variation in foliage that
makes an excellent contrast in the herb
garden and in decorative use when
picked fresh.
If you have never grown sage before and
your garden is well sheltered have a go
with tricolour sage (salvia officinalis
“Tricolor”). It can then use both for its
flavour when cooking, or its decorative
three colours when used fresh in food
presentation.
If you are feeling adventurous try some
pots of the more unusual Basils like
Cinnamon Basil (ocimum basilicum
�Cinnamon’). The golden rule with Basil
is to have it in full sunlight and if you
need to water, always do it in the heat of
the day. Harvest the leaves when the
sun is shining on them for maximum
flavour and taste.
Seasonal herbs:
parsley, mint and basil
Mint is a herbaceous perennial, so will
die back in the autumn and will need the
dead stems cut back before the following
spring.
From the range of rosemary varieties
start with common rosemary (rosmarinus
officinalis) if you have plenty of room or
rosmarinus officinalis �Blue Lagoon’
which is low growing and smaller if
space is limited. Both are well suited for
coastal gardens; indeed rosemary gets
its name from the Latin “sea-dew”,
found as it would have been,growing
along the shores of the Mediterranean.
14
Basil is an annual so you will need to
sow each spring. If you have never
grown basil and want to grow it in the
ground start with classic Italian basil
sweet Genovese with its lovely large
leaves, or bush basil (Greek basil) with
leaves that are pungent and delicious.
Mints, whichever variety you chose,
should be grown in a pot as it is one of
the most invasive herbs. Most frequently
asked for is the common garden mint but
once you discover pineapple mint,
Herbs
Corsican mint, apple mint and peppermint to name just a few,
a whole new world of flavour and smells open up to you and
you find yourself becoming a mint collector! Mints can be
enjoyed in summer drinks as well as enhancing and
complementing foods.
Good Pub Guide
National Award Winner 2012
Value Pub of the year
Parsley will give you abundant leaves the first year and go to
seed in the second year. I have happily grown Basil directly in
the ground on sandy loam soils producing plenty of fresh
leaves for pesto and freezing excess for winter soups and pasta
dishes.
If you have not tried to grow flat leaf parsley and stuck to the
good old curly leaf varieties, then you’re missing a flavour
treat. The flat leaf type is just as easy to grow and very much
more rewarding. Plant your seeds in the summer and you can
be enjoying the leaves midsummer from this year to the next.
Parsley loves having its roots in the shade and head in the sun
so it’s actually better to grow it directly in the ground rather
than in a pot. In a pot the roots get too warm and the plant
never really reaches its potential.
15
Herbs
New ideas for cooking
with herbs
Tina says what excites her most about
cooking with herbs is that it takes no
great culinary skill. She says, “We read
all the time of recipes that aim to ensure
we cook with great precision. That’s
right in some cases, but to me it’s all
about taste and great flavours and
celebrating the joy of food.
“I feel excited every time a new cook
book arrives in the kitchen, making sure
it is read carefully from cover to cover,
wondering what I am going to add to
this experiment with all these great
ingredients that are available.”
Certain herb use has
become well
established in the
culinary world;
rosemary and
mint with lamb,
lemon and
thyme with
fish, basil with
tomatoes and
chicken with
tarragon are
the herbs
and food
combinations we
know
and
love.
Tina says,
“I like to experiment
with different flavours and
create new combinations that keep the
eating experience fresh and exciting.
Working with seasonal food to find fresh
new connections is one of the most
exciting approaches to cooking.
“Squashes are used up in the autumn
with thyme to make the most gorgeous
soups, or just simply roasted with a
sprinkle of thyme and brown sugar.
Roasted potatoes with sage and garlic,
simple cheese toasties with basil or fish
and game with sage are all great options.
16
“It is all down to personal taste and how
these herbs filter through the most
exhilarating of flavours within our
palette. Herbs have a great capacity
enhance the culinary experience;
something that has been tasted and
enjoyed for generations.”
Herbs
To make the most of the more
tender herbaceous herbs, they
should be harvested in the summer,
using some whilst they at their most
pungent, and drying or freezing the
rest so you have enough to use
throughout the winter months.
inspiration when I need it. But a
simple omelette using thyme is a
favourite brunch, a simple pea and
courgette soup with the freshness
of mint, mussel salad with basil
and lime, main dishes of lamb or
chicken with sage.
Being evergreen, rosemary, sage
and bay are available nearly all
year round so you can make the
most of your favourite salads, fish
dishes and BBQ recipes in the
summer. You can keep using them
right through the winter to make
warming stews, winter salads and
soups to add flavour to keep you
snug and warm till the spring.
And then there are herb uses in
desserts such as cakes, cordials
and cocktails with which you
can really experiment. The
combinations and flavours are
never ending using this method of
experimenting with herbs in the
kitchen.
“Recipe books give me ideas and
guidance and with a little spark of
The knack is to keep it simple, use
local and seasonal foods as much
as possible and to just ENJOY!
17
Local Producer
New approach leads to growing success
for High House Farm
rainfall are key in determining that
acidity and sweetness so, as with
wine, no two years’ apple juice is
exactly the same.”
High House Farm has been in the
Pool family since 1958. The first
apple trees were planted in 1959
and under Tony and Sue Pool’s
care the farm flourished. Over the
next four decades the farm
earned a reputation for high
quality apples and other fruits.
But by the time Piers and Suvi Pool took
over in 2000, two things were becoming
obvious: the market for English apples
had become increasingly unpredictable
and the previously popular “Pick Your
Own” business had
declined to almost
nothing.
It was clear that if
the farm was to
survive a new
approach was
needed. So Piers
and Suvi decided to
stop selling apples
to supermarkets
and instead sell
direct to local
outlets. To that
end, many of the
farm’s orchards
were grubbed up.
It was a decision
that chimed with
the emergence of a
vibrant local food
movement in this
part of Suffolk,
according to Piers.
18
“The growth of farmers’ markets, the
range of excellent farm shops, wonderful
restaurants and eating places have all
helped to create a marketplace for a
wide variety of first rate local produce,”
he says.
Piers and Suvi recognise they were
fortunate to have been �in the right place
at the right time’ and worked hard to
ensure that High House Farm became
part of that group of local food
producers. Now all of High House Farm’s
fruit is sold within 15 miles of the farm.
The range of fruit grown includes
heritage apple varieties, cherries,
plums, loganberries, raspberries,
blackberries, currants, rhubarb and
asparagus. In 2000, the first High
House Farm apple juice was
produced and has since gone from
strength to strength, with four
varieties of cloudy apple juice now
being produced.
Piers added, “We ensure that the
apples for pressing are picked
when the balance between acidity
and sweetness is just right to
bring out the full flavour of the
fruit. Temperature, sunshine and
The green
shoots of
summer
Vegetables
One of our favourite veggies of all time
is wonderful seasonal asparagus. It’s
only in season briefly, so well worth
snapping up as much as you can.
And, should you tire of enjoying it
plain and simple, grilled, barbecued,
steamed, served up with butter
and/or Parmesan cheese, then how
about some tasty alternatives as
suggested by celebrity chefs,
Valentine Warner and Dean Edwards,
courtesy of our friends at
www.british-asparagus.co.uk.
Fruit and veggies in season:
May: artichoke, asparagus, aubergine, beetroot, chicory, chillies,
elderflowers, lettuce, marrow, new potatoes, peas, peppers,
radishes, rhubarb, rocket, samphire, sorrel, spinach, spring
greens, spring onions, strawberries and watercress.
June: asparagus, aubergine, beetroot, blackcurrants, broad
beans, broccoli, cauliflower, cherries, chicory, chillies,
courgettes, cucumber, elderflowers, gooseberries, lettuce,
marrow, new potatoes, peas, peppers, radishes, raspberries,
redcurrants, rhubarb, rocket, runner beans, samphire, sorrel,
spring greens, spring onions, strawberries, summer squash,
swiss chard, tayberries, turnips and watercress.
Information kindly supplied by the Vegetarian Society.
19
Vegetables
Tricky business growing asparagus... as
Jonathan Simper of Simper Asparagus
will tell you.
It needs warmth, but rain’s not essential.
It takes two or three years to
reach its potential. And – in
theory at least – you start all
over again after eight or ten
years.
Jonathan’s something of
an expert - he farms 150
acres of asparagus. He’s just
planted a further 50 acres,
expecting to crop from them in
2014/15.
Simpers’
enjoy bumper
asparagus
season
20
2012 is looking like a good year for
Simper Asparagus, which is farmed
close to the River Deben, at Ramsholt
and Hollesley. The tempering coastal
climate has protected it from April’s cold
weather, and he’s sold it into shops and
restaurants ahead of competitors.
A late start to the season means that it’ll
most likely last into July, he says. 'You
can pick it up within hours of being
gathered at farmshops in Hasketon,
Newbourne and Marlesford. And it’s on
menus at The Crown and the Angel in
Woodbridge, The Lighthouse and White
Lion in Aldeburgh, Bencotto and The
Alex in Felixstowe and The Crown in
Southwold'.
(And much to Jonathan’s frustration,
nobody will tell him which two Michelin
starred restaurants in London are
serving it!)
Vegetables
Recipe Supplied by Chris Coubrough
Flying Kiwi Inns
Asparagus,
Parmesan & Soft
Boiled Egg Salad
(Serves 4)
2 bundles of Suffolk
Asparagus
4 soft boiled free range
egg’s (peeled)
1 small block of Parmesan
1 bag of mixed leaves
20 ml white truffle oil
Method
Blanch the Asparagus in
salted boiling water until
tender & re-fresh in iced
water.
Quarter the eggs and
season with salt and
pepper.
Peel the parmesan with a
potato peeler into flakes.
Mix together all the
ingredients including the
mixed salad leaves.
Serve on a plate and drizzle
with the white truffle oil.
21
BBQ Special
SUMMERTIME...
and the living is easy
Flaming June is the start of
the BBQ season for us although we confess to having
got started back in March this
year when the temperatures
soared! – and we’re already
marinading the chicken,
rustling up a salad or two...
and getting the party started.
The summertime BBQ is one of
the great joys of life – the sun
is shining, the heat is on, and
everything’s right in the
world.
If lighting a fire and toasting
bangers on a stick is your
thing, then that’s fine! Here at
Flavours we like to do things
with a bit more style and
comfort... so we picked out our
favourites from the wide array
of beautiful, practical and
inventive equipment that’s on
the market today.
22
Red hot barbecue
alternatives
1
Bright as a button
2
BBQ and herb garden
in one
We love the bright and bold
colours of the range of portable
and garden BBQs from Bodum. This
bright mini picnic variety immediately
took our fancy.
Costs ВЈ40 and is available from
www.johnlewis.com.
Black and Blum’s Hot Pot BBQ is
a grill and herb-garden in one. It looks
like a terracotta pot, but this inventive
product from Black and Blum conceals a
BBQ grill underneath. Ideal for small
terraces or balconies and even looks
good when not in use.
From www.homegardenliving.co.uk
and costs ВЈ99.00.
3
Dragon’s breath
favourite
While the BarbeSkew II may look
like a normal barbeque, it has a clever
surprise in the form of self-turning skewers.
There are seven main skewers which
allow you to cook plenty of food for
everyone, plus two long “cage” skewers,
which are to put all your non-skewerable
foods in, such as burgers and sausages.
Price: ВЈ199.98 from
www.drinkstuff.com.
4
OlГ©! for paella
5
Smokin’ hot
6
Stay out of the fire
We’re very taken with the paella
pan, a portable Spanish outdoor
cooking system. The instant controllable
heat (the ring runs on gas from a bottle,
which you need to buy separately)
means that there’s no smoke and the
pans are easy to clean.
Other than that, just add prawns,
mussels, saffron, rice, peppers and
lashings of Rioja!
La Valenciana costs ВЈ59.99 and is
available from www.phassocs.co.uk
and from MW Partridge in Hadleigh
in Suffolk.
Filled with woodchips and
placed under the grill, a Smoker
Box will transform your coal or gas
barbecue into a mini smokehouse, giving
chicken, burgers or fish a delicious touch
of aromatic smokiness.
Costs ВЈ12.99 from Lakeland.
The quick way to barbecue
seafood, vegetables and other
small items that may be in danger of
coming to a fiery end! Long-lasting,
easy-clean enamel coating.
Costs ВЈ13.99 from Lakeland.
1
2
3
4
BBQ Special
5
6
23
BBQ Special
Preparation and cooking
Get a grip
Sleek, stylish and easy to use, OXO’s
NEW locking tongs with silicone heads
are extremely versatile, heat resistant to
the hottest of tasks and a smart investment for any aspiring cook.
Wood you believe it?
Alder and cedar BBQ Grilling Planks for
oven or BBQ are widely known in the US
and Australia, but they’re just starting to
make a delicious impact here in the UK.
The woods impart a subtle flavour to
foods such as fish, game, meat and
cheese, whilst offering a healthier way of
cooking - as no additional fat or oil is
used. Simply soak them in water for 30
minutes before use. On the BBQ grid, the
steam imparts a woody flavour to the
food whilst keeping it moist and juicy
and it prevents food sticking.
Available from
www.cookequip.co.uk from ВЈ29.50.
They can be reused up to four times.
Wrap it up!
Adding a touch of something different to
your barbecuing is really easy with these
Weber firespice FSC paper/wood wraps.
Just pre-soak a sheet in water before
wrapping round a piece of meat, fish or
even vegetables – the paper not only
helps ensure your food stays moist and
succulent but infuses it with a delicate,
smoky loveliness.
ВЈ12.99 from Lakeland
24
Tools of the trade
Quality seven piece barbecue tool set
from Laura Ashley presented in a fold up
wicker basket with leather fastening
straps. It includes five wooden handled
stainless steel tools, each with individual
Laura Ashley metal logo affixed to the
handle, oven glove and apron.
The set costs ВЈ59.99 from
www.homegardenliving.co.uk.
Nine inch locking tongs with silicone
heads: ВЈ10.21 and 12 inch locking tongs
with silicone heads: ВЈ11.23. both
available from www.amazon.com.
We’re all ears
Enjoy a hot ear of corn the safe and easy
way with OXO Good Grips Corn Holders.
They come as a set of eight, and feature
strong, stainless steel pins with soft,
oversized, non-slip handles. A yellow
plastic “butter dam” keeps butter on the
cob and away from the hands.
Price: ВЈ7.66 from www.oxouk.com.
In a spin
For easy salad preparation, try the OXO
Good Grips Salad Spinner. Simply press
the soft, non-slip knob to start the
basket spinning. A non-slip ring keeps it
steady on the countertop and the basket
and bowl can be used separately.
It costs ВЈ25.32 from
www.oxouk.com.
Smart & stylish set up
We’re loving the smart, stylish and
useful Bodum BBQ tools and they’re just
perfect for outdoor cooking. ВЈ14 each.
To keep all those unwelcome garden
visitors at bay we’re getting our hands
on the Bodum sauce pot ВЈ18.
All available from John Lewis.
BBQ Special
Join the press gang
For perfect homemade burgers every
time try this neat hamburger press, ВЈ15
from www.roullierwhite.com.
Checkmates
Cheerful plaid melamine plates, ВЈ6.00
each from www.w2products.com
Home and away
How cool is this?
Perfect for those away from home BBQs,
a collapsible bowl from Lekue. It costs
ВЈ16 from www.jwpltd.com.
If ice cold drinks at your BBQ are
essential to you, then Cool Bar is the
answer. It’s a seriously cool piece of kit
for those hot summer get-togethers.
Sitting pretty...
tableware
A drinks cooler, cocktail table and coffee
table all in one, just raise the top to
create a cute cocktail table for friends to
gather round, and fill the cooler section
beneath with ice and cold drinks;
alternatively, leave in the lower position
for a stylish outdoor coffee table.
From Lakeland, ВЈ59.99.
Deter unwelcome
visitors
Summer in a bottle
Hand painted oil bottles which are great
for alfresco dining and barbeques.With the
colours of the Mediterranean, they can’t
help but bring some gaiety to the table.
Beautifully gift boxed in pink and black
and are priced at ВЈ39 from
www.chh-design.com. Designer
Caroline Hely Hutchinson is currently
looking for stockists in our region, so
please contact her if you are interested.
Mozzies be gone!
Rainbow brights
Bright and cheery kaleidoscope tableware from Lakeland. Bowl ВЈ3.49, tumbler
ВЈ3.39 and lidded jug ВЈ15.99
Light up the BBQ and you’ll
often find gate-crashing
mozzies that want to join in
the fun. Send them on their
way with Mrs White’s
Unstung Hero – it an all
natural mosquito-repelling
eau de cologne.
ВЈ20.00 from
www.roullierwhite.com
25
BBQ Special
A bit on the side
With the BBQ season upon us, we’ve
been looking around for the best sauces
and accompaniments. We asked three of
our leading sauce producers to come up
with some ideas for us.
Sharpie (Frances Hopewell-Smith) of
iconic Suffolk brand, Jules & Sharpie,
recommends:
Mrs Bennett’s is a new company, run
by Keeley Bennett and based in Polstead.
Her jams, marmalades and sauces, each
costing approximately ВЈ3.50, can be
bought from Lavenham or Sudbury’s
farmers’ markets, various delicatessens
and farm shops including Willow Tree
farm shop in Glemsford, Smoke & Cure
Deli in Ipswich and Wright’s Deli in
Frinton.
Keeley recommends:
Chilli jam - great with BBQ fish or
shellfish
Onion marmalade - the perfect
accompaniment to BBQ sausages
Piccalilli - a great addition to any
BBQ plate.
26
Hot Pepper Jelly, which she says is a
classic hot and sweet Jamaican chilli
jelly and ideal barbecue condiment,
perfect with burgers, chicken or
sausages. She also says you can even
mix it into a salad dressing for an
unusual and spicy change.
Costs approx ВЈ3.25.
Hot Red Saucish, which she describes as
too thick to be a tomato sauce and not
chunky enough to be a relish, hence a
“saucish”! The blend of tomatoes and
spices with a chilli zing go perfectly with
all things barbecued -steak, ribs or
burgers or fish. Costs approx ВЈ2.75.
They’re available from Notcutts, Five
Winds Farm, Newbourne farm shop (all
near Woodbridge), Jimmy’s Farm
(Wherstead), Rookery Farm Shop
(Tattingstone), Black Olive Deli
(Southwold), Focus Organic
(Halesworth), WJ Seppings (Beccles),
Simply Delicious (Leiston), Newmans
Butchers (Lavenham), Rafi’s Spicebox
(Sudbury), Chili & Chives (Lavenham),
Willow Tree farmshop (Glemsford).
Stokes Sauces was born in the belief
that food should be honest, clean and
taste delicious, rather than quality, being
compromised in order to reach a price
point. Sauces are made from the highest
quality ingredients and hand produced
in small batches to carefully created and
closely guarded recipes.
Stokes pride themselves on being a
responsible food manufacturer and
source all the eggs for their mayonnaise
based products from RSPCA Approved
Freedom Food Free Range farms.
For BBQs they recommend:
Real Barbeque Sauce
Real Tomato Ketchup
Bloody Mary Tomato Ketchup
(made with Chase Vodka)
Cyder and Horseradish Mustard
(made with Aspall cyder)
Their products are available from many
Co-Op stores across Suffolk, Snape
Maltings, Suffolk Food Hall (Ipswich),
Grange Farm Shop and Budgens
(Woodbridge), Southwold Pier,
Orford General Stores and more.
Food Intolerance
Foods that
harm, foods
that heal
These factors, along with antibiotics and
stressful lives, may well be damaging
our health, she believes. Common
responses might be full-blown IBS
(Irritable Bowel Syndrome), skin
irritations, constant tiredness or niggling
ailments that mean we never feel
100 percent.
Previously an English teacher in
Worcestershire, Virginia has known the
debilitating effects of IBS. A chance
encounter with an allergy therapist set
her on the road to a new career,
improved health, a clearer mind and
eventually to a new career.
Within weeks of cutting out some foods,
Virginia regained a spring in her step.
After two years of steady improvements,
she began training for a recognised
qualification in Allergy Therapy.
It’s a known fact that more and more
people are suffering from allergies, food
intolerances and auto-immune illnesses,
says Virginia Gray, who runs Allergy
Therapy clinics in Ipswich and Dunwich.
“The world’s changed a lot in 50 years.
Our lives are quite different to those of
previous generations. We eat a diet
containing more processed foods, with
less emphasis on fresh and seasonal.
Our lives, generally, are more static.
Our homes, with wall to wall carpets,
central heating and double glazing can
be breeding grounds for dust mites.
She’s keen to stress that allergy therapy
isn’t a complete solution for every
ailment, and that it would be very naive
to suggest that food and environment
were at the root -or even part of the
solution - to all health problems.
The allergy therapy process Virginia
follows, along with a discussion of past
and present health issues, includes
several simple and non-invasive tests.
They enable her to provide immediate
feedback and she makes sure her client
leaves with a list of foods he or she CAN
eat, and the knowledge that they have
support in the following weeks.
A bulging folder of testimonials is clear
evidence that many clients see radical
improvements. Common phrases in
testimonials include �I’ve got my life
back’, �I’ve more energy than I’ve had in
years’ and �my life is transformed’.
Can there be any better recommendation
than that?
More information from Virginia Gray.
Tel: 07876 624434.
Email: [email protected]
www.virginiagray.co.uk
There’s concern that more pollution –
from traffic and increased use of
chemicals in household cleaning
products and food packaging – may well
be detrimental to health.
27
Local Producer
Yum
Yum
Fudge enjoys the
sweet taste of success
Lily Turner started making fudge purely
as a hobby, designed for family and
friends as edible Christmas gifts. So the
bar was set high to produce the best
quality fudge using the best ingredients.
But they are all created using pure fruit
and natural extracts to produce smooth
soft fudge that melts on the tongue. And
it looks as beautiful as it tastes, packaged
in clear bow-tied bags.
Before moving to Suffolk she had no idea
that Britain produced its own sugar. She
explained, “It fascinated me as I am
originally from Burma, where we used cane
or palm sugar. Growing up, I remember
how much I loved freshly squeezed sugar
cane as a refreshing cold drink.
The Yum Yum team, which includes Lily
and her businessman husband, have
combined their artistic talents and love of
sweets and desserts to create a range of
about 30 flavours.
“So now, living not more than 200m from
crops of sugar beet, I realised from its
inception that Yum Yum Tree Fudge had to
be made from locally-grown beet sugar.”
Lily particularly loves breaking
convention and making fudge that is
contemporary and exciting. Lime &
coconut is her particular favourite. But for
more traditional tastes she also produces
Madagascan Vanilla and Classic Plain
varieties. Her products are 100 percent
vegetarian-friendly, and gluten-free
(except Liquorice) and nut free.
Yum Yum Fudge, which started out at
farmers markets, now supplies to Harrods
of Knightsbridge, as well as to
wholesalers, caterers and to individual
customers.
They will be at the Flavours of 2012 food
and drink festival at Henham Park at the
end of May. For our full list of events,
flavours and products visit the website
www.yumyumtreefudge.com.
Flavours of Suffolk loves...
The way that Lily pushes back the
boundaries with new flavours such as
lime & coconut, rhubarb and liquorice
flavours! Yum!
28
Best Cuppas
The Great British Cuppa
comes under strain
There are few things in life that can’t be
made better with a good cup of tea. But
our nation’s favourite brew is suffering
from a decline, according to recent
research from Mintel.
The good old fashioned English
Breakfast Tea is showing the biggest
signs of strain, as new research from
Mintel finds that Brits are increasingly
turning to alternatives. Sales of green tea
bags have shot up an impressive 83
percent in past two years, while its
traditional counterpart saw sales of tea
bags drop by 1.5 percent, although tea is
drunk by nine in 10 Brits.
Alex Beckett, senior food analyst at
Mintel, said: “When faced with
adversity, Britons have historically
reached for a cup of tea. And the state of
the current economic climate should, in
theory, provide bountiful times for tea
brands, considering three quarters of
users describe it as comforting.”
As for us at Flavours... the teapot
never has time to go cold!
Teapots are oh so cool!
Young people - not OAPs - are now
biggest users of loose leaf tea, says Alex
Beckett. “Most people would think over55s are the biggest users of loose leaf
tea, but it is actually those aged 25-34.
Tea has an increasingly cool image.
“With many of the nation’s younger
consumers having a keener interest in
food, as well as quality coffee, this group
are more likely to be more open to
discovering the benefits of loose leaf,
such as the full flavour of the larger
leaves.”
Where’s the best cuppa to be had?
Where can you get our county’s best
brew? Drop a line to
[email protected] and share
your favourites with our readers.
The cup that keeps
on giving
The cuppa has long been the nation’s
Number One pick-me-up of choice. We
often reach for a cuppa when our
spirits need reviving - but is there any
truth in the fact that people say tea is
good for you?
As well as the great debate in the 18th
century about the taxation of tea, there
was an equally furious argument about
whether tea drinking was good or bad
for the health, according to the UK Tea
Council.
We now know that drinking four cups
of tea a day may help maintain your
health, but such information was not
available 250 years ago. Wealthy
philanthropists in particular worried
that excessive tea drinking among
working classes would lead to
weakness and melancholy!
Typically, though, they were not
concerned with the popularity of tea
among the wealthy classes! The debate
rumbled on into the 19th century, but
ended when a new generation of
wealthy philanthropists realised the
value of tea to the temperance
movement. It was often offered at their
meetings as a substitute for alcohol.
Stressful days at work, lack of exercise,
unhealthy diets and convenience food
can all take their toll. A well-earned tea
break is a good way to catch your
breath, but it can also help you
maintain heart health.
A national study of 1,764 women in
Saudi Arabia showed that tea drinkers
were 19 percent less likely to suffer
from cardiovascular disease than
non-tea drinkers. Trials have also
shown that flavonoids may prevent the
oxidation of the “bad cholesterol” in
the blood – the type that leads to the
build up of plaque in artery walls - as
well as helping maintain a healthy
cardiovascular system.
29
Best Cuppas
A pot of tea
please
The teapot is a truly iconic British great –
and in 2012 there’s more choice than
ever, from the plain and simple, to the
frankly potty!
Mirjana Smith applies eco and
recycling principles using tins, handles
and spouts to assemble eye-catching,
ornamental teapots. They are sold and
exhibited through galleries including:
Epitomising all that is uniquely British
brand, Denby, is its �Halo’ tableware.
Each piece is either dipped or painted by
hand. The Halo teapot is ВЈ55.00, small
jug, ВЈ26.50 and covered sugar bowl
ВЈ25.50.
Available from Bakers of Holt, Larners of
Holt, Jarrolds of Norwich, Palmers of
Great Yarmouth & Bury St Edmunds,
WJ Aldiss of Fakenham & Norwich, Roys
of Wroxham and branches of Debenhams
and House of Fraser.
Villeroy & Boch Farmhouse Touch
Blueflowers teapot from Clement
Joscelyne, Norwich, House of Fraser,
Norwich, Jarrolds of Norwich, Clement
Joscelyne of Bury St Edmunds and Lady
Jane, Long Melford. Costs approx ВЈ51.
30
http://www.porthminstergallery.co.uk/s
mith/mirjana_smith.html and
http://store.accordingtomcgee.com/cera
mics/mirjana-smith/
Best Cuppas
Flavours of Suffolk loves...
Fabulous and inventive teapots are made by Tony & Anita
Carter at their pottery in the beautiful village of Debenham,
deep in the Suffolk countryside.
Back in 1978 the pottery (which was originally known as Kiln
Cottage Pottery) started making unusual teapots together
with �avant garde’ mugs, vases, ashtrays etc and quickly
gained an international market for their unique ceramics.
Today the Carters Teapots mainly designs and makes
collectable teapots, each one being carefully cast and painted
by hand, resulting in no two teapots being exactly the same.
The pottery is known as one of England’s leading makers of
handmade collectable teapots, supplying shops and stores
throughout the UK, and over 70 percent of the pottery/output
is exported throughout the world.
Tony Carter is continually bringing in new designs, thereby
keeping the collection constantly changing.
Visit www.cartersteapots.com and prepare to be amazed.
Rosanna Afternoon Tea, just one of a
range of beautiful teapots which despite being designed by an American are very British in appearance. Teapot
ВЈ17.50 (matching mug costs ВЈ10)
available from Butlers Pantry in Holt and
from Soleso, Norwich and Fakenham
Garden Centre or via
www.thedrhcollection.com.
32
Images by Harriet Taylor
Written by Dudley Clarke
Southwold
Southwold
Southwold has attracted visitors for centuries despite being off the
beaten track, well away from the A12 and lapped by the changing
moods of the North Sea. One of the main attractions today is
without doubt the host of excellent privately owned businesses
including top of the range food outlets including pubs, hotels, cafes
and shops, all endeavouring to promote locally produced food,
meats, vegetables, fish, cooking oils, fruits plus much more.
Southwold is also the home of Adnams Brewery. Established in the
town over 100 years ago, is now complemented be an award
winning Distillery. Enjoy a brewery tour plus more.
Visiting the harbour is a delightful experience and a slow stroll
along the river bank reveals many food establishments including
the much admired Sole Bay Fish Company, run by husband and
wife team Darren and Caroll Marriot. At Shed 22e it’s certainly well
worth a visit, especially the restaurant to try the excellent fish
dishes freshly prepared on the premises. Remember to take your
wine and some fresh bread or rolls.
32
Southwold
Whilst at the harbour pay a visit to Southwold Harbour Kiosk
where you will find everything you need for crabbing and having
fun on the beach. They offer a takeaway pizza service, new for
2012, please call 07542 589156 to order.
Looking for adrenalin, fun and excitement in the beautiful
seaside town of Southwold, then at the harbour, you can take a
ride on the Coastal Voyager. The only charter RIB in the area
offering high speed 30 minute sea blasts, seal watching
excursions and peaceful river cruises.
A stroll to the town centre brings you to South Green where the
much talked about Red Lion pub proudly stands. Recently
undergone major improvements has resulted in additional
seating space for
customers clamouring to experience
the much
acclaimed new
menus accompanied by Adnams
beers. Teresa and
Derek Baggot, with
over twelve years
experience running
this highly respected pub continue to
maintain high
standards in all
areas of operation.
A short walk from
the Red Lion sits
Coasters, at No 12
Queen Street since
May 2007. Owned
by Ollie Walker and
Peter Woodward,
this venue has
achieved a much
appreciated
acknowledgement
by the many satisfied customers who
regularly use the
venue for breakfasts / lunches
33
Southwold
between 9am and 3pm, with dinner served 6pm to 9pm. Using
local suppliers, their success includes a total spend of 70% on
fish products. Head Chef Chopra and front of house team Lizzie
and Vicky offer a most enjoyable dining experience.
Suppliers of own caught fresh fish and shellfish
SHOP вќЌ RESTAURANT вќЌ MAIL
Restaurant serves cold seafood platters and oysters
(bring your own bread & wine).
Open Tues - Sun 12-3pm.
Come and see our amazing giant aquarium!
Shop open 7 days a week
Articles featured in The Independan,The Guardian,
Times Online, Suffolk Magazine, The Observer,Anglia Afloat
ORDER
Wandering down East Street brings you to a pub loved by both
residents and visitors alike. The Lord Nelson has been one of
Southwold’s most respected pubs for the past 23 years,
formally in the hands of John Illston, but now under the
professional management of his daughter Gemma and husband
David Sanchez, with their dedicated team. The much admired
menus compliment the wide selection of Adnams beers and
wines. A visit to The Nelson is considered to be a unique
experience by all visitors.
In the shadows of Southwold lighthouse sits The Sole Bay Inn
operating under the watchful eye of long term landlord, Chris
Chapman. A much appreciated pub, again serving Adnams
celebrated beers and wines alongside a menu offering good
quality food freshly cooked to order. In the summer months it is
a great pleasure to sit outside the pub sipping a drink and
watching the world stroll by.
Meander from The Sole Bay towards the sea front and look to
your left to view Southwold Pier where The Boardwalk
Restaurant has recently been refurbished. With unparalleled
views over the sea, freshly prepared delicious food, daily
specials with lots of fresh fish and special evening menus, it is
the perfect place to eat. Open every day for morning coffee,
lunch, cream teas and dinner. A special place for adults to
enjoy a glass of fizz with lunch while looking out over the
beach huts.
Heading back to the town, you feel spoilt at the Black Olive in
the High Street, a most impressive shop managed by Tracy
Brown. Everything you could possibly wish for alfresco
NEW TAKE-AWAY PIZZA SERVICE
34
Southwold
dining, whether on the beach,
on one of Southwold’s
delightful Greens. Fresh made
pies, pastries, and bread, with
an amazing display of olives /
antipasto. Black Olive is a
haven for food specialists.
Just a hundred yards away,
over the road you will find
Fresh Bites, such an experience as you walk through the
door to see the appetising
display of homemade cakes,
pies and much more. Take a
table and enjoy freshly cooked
food or order a takeaway.
Nicky and David Wright
opened this business last
October and are now planning
to increase the size.
Prior to leaving Southwold
ladies may wish to treat
themselves to a special hair
makeover at Noir Hairdressing
located in Station Road before
reaching the fire station.
Owned by Scott Knights, this
much talked about salon offers
a wide range of treatments six
days a week and open
Tuesday, Wednesday and
Thursdays until 7pm. A visit to
Noir Hairdressing is highly
recommended even if just
popping in to purchase Tigi or
ghd products plus more.
On leaving Southwold a
absolute must and in the
neighbouring Village of Reydon
is a visit to the famous
Randolph Hotel which offers
outstanding hospitality and
menus that attract customers
from far and wide. Run by the
professional couple Donna and
David Smith, quality and
customer satisfaction is of
paramount importance. No
visit to the Southwold area is
complete without a visit to
this special hostelry.
35
Flavours of 2012
Flavours of 2012
May 26th & 27th
from 10 am to 5 pm
At Henham Park, just off the
A12 near Southwold, Suffolk
Flavours of 2012 is the first ever
food and drink festival to be held
in the lovely walled garden at
Henham Park near Southwold.
It’s the high spot of the region’s
foodie year, promising a fabulous
weekend of fun, food and music.
With over 100 food producers &
street food stalls and an amazing
roll-call of the region’s best chefs
and food experts, there’s
something for everyone.
Highlights include:
* Household name chefs demonstrating
recipes and techniques you can copy
* Baking, cooking, sausage making
and much more
* VIP lunch created by “The Flying
Kiwi”, Chris Coubrough, one of
Norfolk’s most exciting chefs
* Cooking demos by award-winning
chefs including
Galton Blackiston
(chef and owner,
Morston Hall, north
Norfolk) and Mark
Poynton (chef patron
of Alimentum in
Cambridge)
* Hosted by BBC
personality,
Lesley Dolphin,
Tyler Torrance of
The Crown in
Southwold and
Adnams and by
Mark Earnden of the
pioneering Food
Education Company
* Full programme of
kids’ entertainment
36
* Talks by experts about foraging,
nutrition and preserving
It’s an event not to be missed, so get it
in your diary now!
If you should miss out on any
demonstrations, then don’t worry, as we
will be featuring many of the recipes and
ideas in forthcoming issues of Flavours of
Suffolk and Flavours of Norfolk magazines.
More details from:
www.flavoursof2012.co.uk
r of
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Flavours of 2012
You can buy tickets in advance
from:
www.flavoursof2012.co.uk.
Our event organisers have been to
enough foodie shows to know that
they’re very soon laden down
with purchases!
They’ve had a great idea for
Flavours of 2012 – Flaves!
Hail one of these
easily-identifiable “flaves” and
they’ll take your shopping and
store it for you throughout the day
(and even carry it to your car)
for just ВЈ1.00.
Please take time to look at our
fantastic website
www.flavoursof2012.co.uk
designed by Rob Spendlove
www.ukmobileweb.co.uk
37
37
Flavours of 2012
Cooking
with the
experts
We’ve lined up the
most exciting list of
chefs ever to be in
one place over this
weekend. Make
sure you don’t miss
a moment!
Mark Allen: head chef, The Orwell
Hotel, Felixstowe.
Demonstrating: artisan breads, enriched
dough and pastry
Richard Bainbridge, head chef,
Morston Hall, North Norfolk
Demonstrating (with Johnny Spillings):
Brioche, three ways
Galton Blackiston: chef and owner,
Morston Hall, North Norfolk
Demonstrating: Coffee meringue with
cream, summer fruits and rapeseed oil
ice cream.
In the children’s cookery den: fish
fingers with home-made tomato sauce
Madelene Bonvini-Hamel: chef and
proprietor, British Larder, Woodbridge
Demonstrating: Pan-roasted woodpigeon
with new season’s Suffolk grown
asparagus & watercress
Chris Coubrough: “The Flying Kiwi”
owner and master chef of
award-winning Norfolk pubs
Demonstrating with Arthur Howells:
The Great British Banger! What goes
into good sausages, which parts of the
pig to use and making sausages.
Emma Crowhurst : chef, cookery
course leader and food writer
Demonstrating: White and dark
chocolate tart with spun sugar.
In children’s den: (with daughter, Tilly)
homemade pasta and meatballs
Mark Earnden: entrepreneur & TV
chef, director of the Food Education
Company
Demonstrating: in the children’s den.
Julie Foster: qualified community
health coach, aromatherapist and
workshop leader for the National
Trust, etc.
Demonstrating: Quick and easy dinner
party dishes, from farm shop ingredients
and foraged foods
In children’s den: Using farmshop and
garden ingredients to make bath and
body treats
Maggie Franks: owner, Delicious
Nutritious
Speaking: Basic nutrition
John Greenwold: Wine Boutique,
Felixstowe
Co-hosting cheese & wine tasting with
Sean Wilson (see biography below)
Janne Hallinan: Suffolk Pantry
Speaking: Gluten free shopping, cooking
and eating out
3838
Flavours of 2012
Arthur Howell: family butcher in
Norfolk
Demonstrating with Chris Coubrough
Richard Knights: head chef,
Southwold Pier
Demonstrating: Pan fried sea bass,
sautГ© new potatoes and curly kale with
mussel and lettuce fricassee
Chris Lee: head chef,
Bildeston Crown
Demonstrating: Chargrilled rib of
Suffolk beef to share with chips, wild
mushrooms, French beans and
bГ©arnaise sauce
In the children’s den: Red Poll burgers
Kimberley Morton:
Little Treats Bakery
In the children’s den: Cupcakes to
decorate
Jason Shaw: head chef,
White Lion, Aldeburgh
Demonstrating: How to tell if fish is fresh,
how to prepare, smoke and make pate
In the children’s den: chocolate
fondues, fruit skewers, marshmallows,
homemade honeycomb, etc.
Antonio Smith: owner,
The Backyard Company
Demonstrating: Backyard Jamaican jerk
chicken
Johnny Spillings: owner,
The Penny Bun Bakehouse
Demonstrating: Brioche, three different ways
Stan Stasevitsch: head chef,
Lemon Tree Bistro, Framlingham
Demonstrating: Grilled razor clams
with garlic butter and chorizo and Thai
curry razor clams
Adrian Nuttall: The Chilli Company
Speaking: Growing, preserving and
storing chillis
Tyler Torrance: head chef,
The Crown, Southwold
Opening the Festival on Saturday
and presenting the first cookery
demonstration.
Franck Pontais - Chef, charcutier,
butcher and author of “Terrines
and Verrines” and winner of
Channel 4’s Iron Chef 2010
Demonstrating: Frogs legs “les cuisses
de grenouilles”, mango tart tatin with
fudge sauce
James White: head chef, Lidgate
Star Nr. Newmarket
Preparing & cooking paella.
In children’s den: Vegi paella
Mark Poynton: chef patron,
Alimentum, Cambridge
Demonstrating: Smoked haddock and
potato veloute, with fried egg and
mustard
Sean Wilson: co-owner,
The Saddleworth Cheese Co
(aka Martin Platt of Coronation St)
Demonstrating with colleague Mark
Revell (Rev): Lancashire cheese soufflГ©
In the children’s den: cheese tasting
Stay over!
There are a host of Hotels, B&B's and self-catering cottages to stay
in the area near Henham Park which can be found on most
Southwold websites or for Camping and Caravanning
www.holton-orchards.co.uk
www. thewissettplough.com
Southwold Caravan Site 01502 722486
The Flying
Kiwi cooks
a VIP taster
lunch
Creating & cooking our VIP taster
lunch we have celebrity chef, Chris
Coubrough, who owns some of the
most popular gastro-pubs in North
Norfolk.
Amongst them they have accolades for
best Gastropub, Best Freehouse, Best
Turnaround Site for East Anglia in The
Great British Pub, Norfolk Dining Pub
of The Year 2010 & 2011 in the
prestigious Good Pub Guide.
Growing up on an isolated farm, Chris
soon realised his natural flair with
food. After a three year cookery course,
he cooked around the world to great
acclaim before opening his first hotel,
The Crown in Wells-next-the-Sea in
2003.
He is as relaxed in demonstrating live
to 500 people as he is in front of the
camera. He films his fourth food and
travel documentary �A Taste of
Greenland’ this summer.
Chris thrives on a challenge. He’ll cook
anything anywhere and has... from a
cave, to a boat and even on an isolated
iceberg!
www.flyingkiwiinns.co.uk
39
Live entertainment
We’ll have a great line-up of entertainment
throughout the weekend. Whatever your taste,
there’s something for you!
Etta Ermini Dance Theatre,
an emerging dance theatre company perform
their new work - “Picnic”.
Gary Winter : if you love Sinatra and Michael
Buble – then you will love his big band and
swing material.
Hatman performs a variety of songs from the
60’s onwards -great entertainer!
Andrew Osborn, a solo cabaret guitarist
with a repertoire of waltzes, mazurkas and
polkas, sambas, etc.
Broadside Boys, two Suffolk musicians
influenced by their home county and
the ale they love!
Lightbody - firm favourites on the live circuit
with their mix of soul, funk, blues,
jazz, pop and reggae.
Steve Gifford Band – an experienced touring
acoustic band, who headlined Stony live
and Woburn Sands Folk & Roots Festivals
in 2010 and 2011.
Hemingway, described as
anthemic-indi, they are reminiscent of the Stone
Roses, Echo & the Bunnymen, The Venue, etc.
Guitarist/song writer Robert Brown delivers
a wealth of styles and emotions throughout the
roots spectrum. He also played solo acoustic
support for Lulu on her last UK tour.
Dangerous Brothers: entertaining & light
hearted! They play a mix of blues, pop
and reggae.
40
Flavours of 2012
head chef.
returned as a
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s for
He feels pass
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educating co
end: Lesley D
–
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about health
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began her ca
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lk and BBC
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Lesley is a
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to present th
for her husban
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demonstration
BBC Suffolk pr
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Of English an
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In her spare
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trained in
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child. He then
and enjoys w
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on arriving
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work at The
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and he uses
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radius of
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it
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Southwold.
Mark Earnd
g director of
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and man
, Food
the pioneering
pany is one
Education Com
st’s most
of the north ea
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chefs. He left
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lucrative care
m of working
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with food.
the world
He travelled
d
knowledge an
gaining food
Flavours of 2012
Exhibitors
Directory
Adnams www.adnams.co.uk
Airstreem Espresso
www.airstreamespresso.com
Alder Tree
www.alder-tree.co.uk
Artisan Smoke House
www.artisansmokehouse.co.uk
Ashridge Delicious
www.ashridgedelicious.co.uk
BBC Radio Suffolk
www.bbc.co.uk/news/england/suffolk/
Bhajiman
recipeinabox.bhajiman.co.uk
Boom Boom Benny’s BBQ
Bratwurst Catering
Breckland Orchard
www.brecklandorchard.co.uk
Cafe Spice
www.cafespice.co.uk
Calvors
www.calvors.co.uk
Candy Cart
www.cartcompany.co.uk
Cart Co Burgers
www.cartcompany.co.uk
Casa de l’Oli
www.casadeloli.com
Citron presse
www.citron-presse.co.uk
Conscious Food
www.consciousfood.co.uk
Cranberry Ltd
www.cranberryuk.com
Crush Foods Ltd
www.crush-foods.com
Crystal Waters Ltd
www.onlinefish.co.uk
D J Wines
dj-wines.com
Deben Events
www.debenevents.com
Emmett’s
www.emmettsham.co.uk
Fairfields Farm Crisps
www.fairfieldsfarmcrisps.co.uk
Farm Cafe Marlesford
www.farmcafe.co.uk
First Thyme Herbals Ltd
www.first-thymes.co.uk
Fish Hut Fish 'n' Chips
Gourmet Farm
Grain Brewery
www.grainbrewery.co.uk
Gressingham Foods
www.gressinghamfoods.co.uk
Handmade by Hadleys
www.handmadebyhadleys.co.uk
Harriets Home and Garden
Hillfield Nurseries
www.hillfieldnursery.co,uk
Hill Farm Oils
www.hillfarmoils.com
Home & Cane
www.homeandcane.com
Honeysuckle Cakes
www.honeysucklecakes.co.uk
Hundred River Produce
www.humdredriverfarm.co.uk
Jam Gou Dou
www.jamgoudou.com
Jes Catering Ltd (Chilli Pot)
www.chillipot.org.uk
J.J Thai Food
Jubberwacky & Apitherapy
www.apitherapy.biz
Kiddies Cakes
La Paella
www.la-paella.co.uk
Little Melton
www.littlemeltonyogurt.co.uk
Little Treats Bakery
www.littletreatsbakery.co.uk
Margaret’s Frozen Luxuries Ltd
www.margaretsfrozenluxuries.co.uk
Med food london ltd
www.medfood.co.uk
Miles of Liquorice
Ministry of Kitchenware
www.ministryofkitchenware.com
MKS
www.mksfooddistribution.com
Morbeans Coffee
www.morbeans.co.uk
Munchy Seeds
www.munchyseeds.co.uk
Mussel Men
www.oysterboys.co.uk/mussel-men
N & C Catering
Newbourne Farm shop
www.newbournefarmshop.co.uk
Norfolk & Suffolk Speciality Foods
www.nssfoods.co.uk
Norfolk Apple Juice
www.norfolkpureapplejuice.co.uk
Norfolk Cordial
www.norfolkcordial.com
Oaktree Farm partnership
www.sheltonfarms.co.uk
Ole Slew Foot Brewing Co
www.oleslewfootbrewery.co.uk
Oscar’s Kitchen
www.oscarskitchen.com
Parravani’s
www.parravanis.co.uk
Perfick Pork
www.perfickpork.co.uk
Pleasurewood Hills
www.pleasurewoodhills.com
Red Cow Co
www.redcowco.com
Saddleworth Cheese Co
www.saddleworthcheese.co.uk
Scarlett and Mustard
www.scarlettandmustard.co.uk
Simply Delicious
www.simplydelicioussuffolk.co.uk
Snobs Coffee
www.snobscoffee.com
Snowy Cones
www.snowycones.com
Soilders off the Streets
www.soldiersoffthestreet.com
Suffolk Salami
www.suffolksalami.co.uk.co.uk
Sutton Hoo Free Range Chicken
www.suttonhoochicken.co.uk
Sweet Things
The Backyard Company
www.backyardcompany.co.uk
The Cheese and Pie Man
www.thecheeseandpieman.co.uk
The Chilli Company Gourmet
www.chillicompany.com
The Great British Sausage co
www.britishsausages.co.uk
The Kernow Kreperie
The Seasonal Garden
www.theseasonalgarden.co.uk
The Suffolk Coffee Comapny
www.hesuffolkcoffeecompany.co.uk
The Suffolk Pate Company
www.thesuffolkpatecompany.co.uk
The Truckle Cheese Co
www.trucklecheese.co.uk
Twisted Cider
www.twistedcider.co.uk
Wellbake Ltd
www.wellbake.co.uk
Wine Boutique
www.wine-boutique.co.uk
Woodberry Farm
www.woodberryfarm.co.uk
Yum Yum Fudge Tree
www.yumyumtreefudge.com
41
Thoroughly modern milling
is an ancient grain which is winning
renewed popularity. It is naturally high in
fibre and contains significantly more
protein than wheat. Spelt flour is not
gluten-free, but it is known to be digestible
by some people with wheat allergies,” said
Helen.
If your taste buds like fresh organic
products and vegetables, then they should
be up for enjoying local products too, say
the folks at Maple Farm in Kelsale.
At the farm they’ve built a very enviable
reputation for a wide variety of different,
yet complementary, foods – and produce
everything from a range of flours, to honey,
pork and organic vegetables.
Helen Evans, says, “We always think it a
bit of a surprise that buying locally grown
and locally milled flour can be a challenge
– even in Suffolk where farmers grow over
a quarter of a million acres of wheat every
year.
“Unfortunately, most of the grain
disappears down farm drives in big lorries,
never to be heard of again. Maple Farm
Kelsale flours are milled in Suffolk from
crops harvested in Suffolk.”
Maple Farm’s stone mills run at slow speeds
so the flour does not overheat and few of the
essential nutrients are lost. The flours are
fresh, contain no preservatives and do not
undergo any bleaching processes.
“We’re delighted that we are now
home-milling our organic spelt crop. Spelt
42
“Our flours are suitable for all types of
traditional baking, but do vary from
mass-produced flours. They may not be as
strong as some imported flours because of
the lower protein levels of the English wheat
varieties, but they are considered to have a
significantly fuller flavour. They make
delicious pastry and bread.”
Maple Farm is also well known for its
delicious honey, but demand is such that it
flies off the shelves and is hard to come by.
So if you come across it at a farmers’ market, then make sure you buy there and
then!
Stockists of Maple Farm flours include:
Friday Street farmshop in Farnham,
Garnetts Gardens in Hacheston, Goslings
farmshop in Trimley St Martin, Grange
Farmshop in Hasketon, Lawsons in
Aldeburgh, Middleton farmshop in
Middleton, Simply Delicious in Leiston,
Focus Organic in Halesworth, Marketfields
farmshop in Holton, Suffolk Foodhall in
Ipswich and Victoria Nurseries in Ipswich.
Micro
Local Breweries
Producer
Flavours of Suffolk loves...
To use Maple Farm flour in the breadmaker.
Just be aware though that this recipe was
created for a Panasonic breadmaker, so you
may need to adjust according to brand.
166g Maple Farm Wholegrain Spelt Flour
166g Maple Farm Wholegrain Wheat Flour
168g Maple Farm White Flour
1 teaspoon of dried yeast
1 and a half teaspoons of sugar
2 tablespoons of rapeseed oil, or any good
oil will do.
1 and a quarter teaspoons of salt
340ml of cold water.
Weigh out 166g of spelt, and then add
wholegrain flour until the scales read 332g
and then add the white flour so the scales
read 500g.
Use the normal dough blade not the
Rye/Spelt blade that comes with some.
Add the dried yeast, then the flour which
has been mixed so the different flours are
thoroughly mixed together, then add the
sugar, salt, oil, and finally pour on the water.
Select �Whole Wheat’ bake and on the
Panasonic bread maker, size as �Large’.
Press go and with the Panasonic machine
five hours later you have a gorgeous nutty
flavoured loaf that makes great toast and
lovely sandwiches.
Berries
Beer
The pick of the crop
Strawberries, straight from the farmer’s
field and dipped into fresh dairy cream?
Luscious raspberries, with lashings of
locally made ice cream? Blueberries, in
muffins, on cereals or just as they
come?
Serves 6
Preparation time: 25 minutes
Cooking time: none
250g full fat mascarpone cheese
4 tablespoons icing sugar
150ml double cream
1 teaspoon vanilla bean paste or extract
120ml Riesling white wine
400g strawberries
150g raspberries
18 sponge finger biscuits
25g milk or dark chocolate, finely diced
decoration. Roughly chop or mash the
remaining strawberries and crumble the
raspberries then mix together.
Spoon a thin layer of the mascarpone
mixture in the base of a 1 litre (1 1/2
pint) glass dish. Cover with half the
crushed berries. Dip half the sponge
finger biscuits, one a time into the wine
then arrange on top of the fruit in the
dish. Spoon over half the remaining
mascarpone mixture, then the remaining crushed berries.
However you like your summer fruits,
just make sure you buy local. Our farmers have worked hard this year, coping
with drought situations, to ensure that
there’s plenty for all.
Add the mascarpone cheese and icing
sugar to a bowl and beat lightly with a
whisk to soften. Gradually whisk in the
cream until smooth then mix in the
vanilla.
Cover with the remaining sponge finger
biscuits, dipped in the wine as above
then spread with the remaining
mascarpone. Chill for at least two hours.
And if you fancy whipping up a summer
dessert, here are some old favourites
with a new twist and some fresh ideas
to inspire!
Pour the wine into a shallow dish.
Reserve six strawberries still with their
hulls on and a few raspberries for
Could there be anything
nicer?
Anything that sums up the great British
summer better than freshly picked berry
fruits?
When ready to serve, sprinkle the top of
the tiramisu with the reserved
strawberries, cut in half, the remaining
raspberries and diced chocolate.
Very berry tiramisu
A very easy, make-ahead pud, which is
a fresh-tasting twist on the Italian
classic.
Rather than coffee, the sponge fingers
are dipped in a fruity German wine
instead, then layered with fresh fruity
berry layers.
Recipe kindly supplied by
Seasonal Berries.
43
Berries
Preheat the oven to 190C/375F/Gas Mark
5. Line the tart cases with pieces of
greaseproof or non-stick baking paper
and fill with baking beans or use dried
macaroni or other small pasta shapes.
Bake for 10 minutes, carefully remove the
paper and beans and cook the empty
tarts for 5-6 minutes until just beginning
to brown around the edges.
Blueberry frangipane tarts
Serve warm from the oven. Cheat and
make these moreish almond tarts with
readymade pastry, to keep it simple.
Recipe kindly supplied by Seasonal
Berries.
Serves 6
Preparation time: 30 minutes
Chilling time: 15 minutes
Cooking time: 35-41 minutes
400g chilled sweet short crust pastry
A little plain flour for dusting
100g butter, at room temperature
100g caster sugar
2 eggs, lightly beaten
100g ground almonds
Few drops almond essence
125g blueberries
2 tablespoons flaked almonds
Little sifted icing sugar to decorate,
optional
Lightly butter six 10 cm (4 inch) loose
bottomed fluted tart tins. Roll out pastry
thinly on a surface lightly dusted with
flour, arrange five tart tins on top, cut out
the pastry a little larger than the tins
then press into the tins and up the sides,
trim the top of the pastry a little above
the top of the tins. Reroll trimmings and
make a 6th tart case. Prick the bases
with a fork and chill for 15 minutes.
44
To make the filling, beat the butter and
sugar together until light and fluffy,
gradually beat in the eggs then stir in
the ground almonds and almond
essence. Divide between the tart cases,
spread into an even layer then sprinkle
with the blueberries and flaked almonds.
Bake at 180C/350F/Gas Mark 4 for 20-25
minutes until golden. Leave to cool for 20
minutes or until ready to serve. Remove
from the tart tins and dust with sifted
icing sugar, if liked. Serve with spoonfuls
of crГЁme fraiche.
Easy peasy lemon and
blueberry tart
This can be quickly put together and left
in the fridge until you are ready to serve.
Recipe kindly supplied by Seasonal
Berries.
Serves 8
Preparation time: 20 minutes
Cooking time: 6-7 minutes
Chilling time: 3-4 hours
250g Digestive biscuits
100g butter
2 tablespoons golden syrup
300ml double cream
400g full fat condensed milk
2 lemons, grated rind and juice
125g blueberries
Blueberry sauce
2 teaspoons cornflour
6 tablespoons water
2 tablespoons caster sugar
125g blueberries
Brush a 23 cm (9 inch) springform tin
with a little vegetable oil. Crush the
biscuits in a large plastic bag with a
rolling pin until fine crumbs. Heat the
butter and syrup in a saucepan until the
butter has just melted. Take off the heat
and stir in the biscuits until coated in the
butter then tip into the tin and press into
an even layer over the base.
Whip the cream in a large bowl until it
forms soft swirls. Gradually whisk in the
condensed milk, add the lemon rind then
gradually whisk in the lemon juice until
the mixture is smooth and thick. Fold in
the blueberries. Pour into the tin, spread
into any even layer then chill for three or
four hours.
To make the sauce, mix the cornflour and
water together in the base of a small
saucepan, add the sugar and blueberries
and cook for four or five minutes over a
gentle heat, stirring until the juices run
from the blueberries and the sauce
thickens. Leave to cool.
To serve, loosen the edge of the dessert,
remove the tin sides and base and transfer to a serving plate, cut into wedges
and serve with spoonfuls of the sauce.
Chef Recipe
Pear
Tarte
Tatin
Ingredients
2 pears
80g butter
140g sugar
1/2 vanilla pod, deseeded
1/2 tsp ground cinnamon
100g puff pastry
Method
Core the pears then peel as neatly as
possible and halve.
Tip the sugar, butter, vanilla pod seeds
and cinnamon into an
ovenproof frying pan, about 10cm wide,
and place over a high heat until
bubbling. Shake the pan and stir the
buttery sauce until it
separates and the sugar
caramelises to a toffee colour.
Lay the pears in the pan, then cook in
the sauce for 10mins, tossing occasionally,
until completely caramelised .Set the
pears aside.
Heat oven to 200C/fan 180C/gas 6.
Roll the pastry out to the thickness of a
ВЈ1 coin. Using a plate slightly larger than
the top of the pan, cut out a circle, then
press the edges of the circle of pastry to
thin them out.
When the pears have cooled
slightly, arrange them in the pan, cut side
up, in a floral shape, with the pears
around the edge pointing inwards. Drape
the pastry over the pears, tuck the edges
down the pan sides and under the fruit.
Pierce the pastry a few times, and bake
for 10-12 minutes until the pastry is
golden.
Leave the tart to stand for 10 minutes
then invert it carefully onto a plate.
Serve with caramel sauce, a scoop of
vanilla ice cream and a strip of butter
candy.
Richard Knights
Head Chef
The Pier Southwold
45
Radishes
Foodie facts
In praise of the
humble radish
40m packs of radish were sold in the UK
last year That is roughly 8,000,000 kilos
(8,000 tonnes) – 700 more tonnes than
the Eiffel tower.
It is also equal to 40 blue whales, or
even 900,000 crates of beer
If you put all of the radish in 40m packs
end to end, it would stretch for 1 billion
cm (10,000 kilometres) that would take
you from London to New Delhi where
you could go and enjoy a Kashmiri
Radish Curry
To see a garden of radishes in your
dream signifies prosperous business and
kind friends. To dream that you are
eating a radish denotes that your
feelings will be slightly hurt as a result
of the thoughtlessness of someone near
you. To dream that you are planting
radishes, foretells that your heart’s
desires will be happily realized.
Fast growing crop: Radishes are a fast
growing crop and grow from seed to
eating plant in 25 days, making them the
first UK field-grown vegetables to come
into season in April.
46
Did you know radishes can cure ills?
Radishes can help with stomach ache
and hiccups and too many can make you
burp …. !
Radish Oil: Radish seeds were an
important source of oil in Ancient Egypt
before olive trees were introduced to the
country. Certain varieties of radish are
still grown for oil production today.
Although not popular for human
consumption (the flavour is very strong)
they have potential as a bio-fuel.
Night of the Radishes: In Oaxaca in
Mexico, December 23rd is known as
“The Night of the Radishes” (Noche de
Rabanos). The festival features
depictions of all kinds of subjects,
including nativity scenes - all carved
from radishes!
Radishes in literature: In the novel
�Gone with the Wind’ it was after
attempting to eat a radish – the only
food she could get – that a starving
Scarlett O’Hara declared, “As God is my
witness, I’ll never be hungry again.”
Peter Rabbit – a naughty radish fan:
Our very own Peter Rabbit enjoyed his
radishes and famously ate a rather long
variety known as the Long Scarlet in an
illustration from the Beatrix Potter book.
Hot weather, hot radishes: If it’s a
long, hot summer, you get hotter radishes and similarly when it’s milder you get
cooler radishes.
Radish – the one calorie snack:
1 radish = 1 calorie, it’s as simple as
that, so snack away guilt free!
Ancient Wages: Radishes, onions and
garlic were paid as �wages’ to the
Ancient Egyptian labourers who built
the Pyramids.
Giant radishes: Some varieties of radish
can grow up to 3ft long, weighing 100lbs
(45kg). Needless to say, you’re unlikely to
see these in your local greengrocer!
Radishes
Summer is
crunch time
Often thought of as just �a
bite on the side’, the humble
radish, with its crisp, crunchy
texture and distinctive
peppery bite, is a deliciously
versatile snack or ingredient,
perfect for adding a subtle
kick to salads, sandwiches,
stir fries and more.
Full of flavour, this tasty little
veg is proof that good things
come in small packages, so
read on to find out more about
the wonderful world of the
radish, its history, health
benefits and exciting ways to
cook with and eat it.
Toasted sourdough with
avocado, radish and
watercress
A delicious, healthy and quick snack or
light lunch bursting with subtle flavours
and brimming with colour!
Makes: 20
Preparation time: 10 minutes
Cooking time: 20 minutes
1 small ripe avocado
1 lemon, juiced
2 tablespoons extra virgin olive oil
Salt and pepper
5 thin medium sized slices of
sourdough bread
2 tablespoons olive oil
50g mixed radishes, thinly sliced
Half a red onion, thinly sliced
1 bunch watercress picked
Preheat the oven to 180c
While you are waiting for it to warm up,
cut the avocado in half, remove the
stone, scoop out the flesh and place in a
small bowl. Lightly mash with a fork,
then add the lemon juice and extra
virgin olive oil, season then set aside.
Place the sourdough slices on a large
baking tray, drizzle over the olive oil,
then put in the oven for eight to
10 minutes, or until crispy and toasted,
remove from the oven and leave to cool
for five minutes.
Once cooled break each piece of toast
into four pieces, then spread with the
avocado and top with radish, red onion
and watercress. Serve at once.
Recipe courtesy of:
www.loveradish.co.uk
47
Radishes
Grilled radishes, fennel and
asparagus salad with a
caper dressing
dish, season with salt and pepper,
drizzle over the dressing and scatter
with the chopped dill. Serve at once.
A delicious and colourful salad that
can be prepared and cooked in less
than 15 minutes. Radishes are packed
full of vitamins, iron and potassium so
this is a really healthy, but warming
option, ideal as a side dish or starter
for a family meal or a meal with
friends.
Recipe courtesy of
www.loveradish.co.uk
Bring a large pan of salted water to
the boil. Cook the spaghetti according
to the instructions.
While you are waiting for the
spaghetti to cook, in a large frying
pan, heat the olive oil, add the garlic,
fennel seeds, and cook over a medium
heat until the garlic starts to turn
golden brown. Remove from the heat
and add the chilli, crab, lemon zest,
juice and parsley.
Serves: 4 as a side
Preparation time: 10 minutes
Cooking time: 5 to 10 minutes
2 tbsp olive oil
150g radishes cut in half
1 large bulb fennel, sliced
200g asparagus, trimmed
4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1/2 red onion, finely chopped
2 tbsp baby capers
Salt and pepper
Small bunch of dill chopped
Preheat a large griddle pan and lightly
dress all the vegetables in olive oil.
While you are waiting for the griddle
to warm up: Mix together in a small
bowl the olive oil and sherry vinegar,
then add the onion and capers, season
with salt and pepper and set aside.
Grill the vegetables on both sides in a
single layer in the griddle pan, until
the bar marks start to appear. This
usually takes a couple of minutes. You
may need to do this in a couple of
batches if all the vegetables do not fit
on the grill.
Once cooked, arrange on a serving
48
150g white crabmeat
50g brown crabmeat
2 lemons, zested and juiced
1 large bunch of parsley, shredded
Sea salt and black pepper
50g French breakfast radishes very
thinly sliced
Spaghetti with crab, lemon,
chilli, parsley and radish
shavings
This is a really simple and quick dish
to make but looks and tastes
beautifully fresh. That delicate piquant
bite from the chilli and the radish
gives it a nice edge! Reduce the
amount of chilli and it works really
well for the whole family. All kids love
spaghetti!
Serves: 4
Preparation time: 5 minutes
Cooking time: 15 to 20 minutes
500g dried spaghetti
5 tbsp extra virgin olive oil
4 garlic cloves, sliced
1 tsp fennel seeds
1 large red chilli, deseeded and finely
chopped
Once the pasta is cooked drain
thoroughly and then add to the pan
with the crab sauce, season with sea
salt and plenty of black pepper, mixing
well. Dived between 4 warm bowls,
sprinkle over the radishes and serve at
once.
Recipe courtesy of
www.loveradish.co.uk
Radishes
Xanthe Clay’s radish
and pea salad, served
with roast beef
This is such a simple, fresh and seasonal
salad, perfect as a side dish, a quick
healthy snack or a light meal in its own
right. It’s so healthy but looks so good,
you’ll be inspiring all your guests to
re-create this one at home.
Serves: 2-3
Preparation time: 10 minutes
1 teacupful of fresh peas
10 radishes, thinly sliced
1 spring onion, thinly sliced
3 tbsp crГЁme fraiche
Milk
A punnet of cress
Black pepper
slices of cold roast beef
1 lime cut in to quarters
Lightly cook the peas in boiling
water, then drain and cool under
the tap. Scatter them over a
plate with the thinly sliced
radishes and spring onion. Thin
the crГЁme fraiche to single
cream consistency with a little
milk and trickle it over the salad.
Snip over the cress and season
with freshly ground black
pepper. Serve with cold roast
beef, adding some lime quarters
to squeeze over.
Recipe courtesy of
www.loveradish.co.uk
49
Wine
Washing down this summer's burnt offerings
Ahh! The glorious smell of incinerated
meat wafting around the summer
garden. Sausages massacred by
strangers-to-the-kitchen who invariably
and inexplicably feel qualified to cook on
this one occasion and no other. Charred to
soot on the out and charmingly bloody on
the in – shall I call the ambulance now?
Helping to reinforce this misplaced
culinary confidence is the inevitable
beer. On a warm day, with friends, cold
beer seems the perfect accompaniment
to this bizarre cooking role reversal – and
I feel qualified to remark on the grounds
that, until recently, my cooking skills
were poor but my barbecue self-belief
high.
John Greenwold
But, like you Flavours reader, I am on a
mission to improve the stuff that I eat
and drink which automatically has to
include the stuff I cook myself.
Where once a pack of stubby bottles of
flavourless French lager semi-smuggled
over the channel was adequate to l
ubricate the wheels of outdoor
cooking, alas no more. I
now demand a
quality of libation in keeping with the
ever-improving provender available in
this fantastic county.
Beer can deliver this quality. A convert to
Belgian beers some time ago
(and now an importer and
brand-owner of said) I love
the rude maltiness of
Gulden Draak Quadruple or
the quenchiness of
Augustijn Grand Cru but am
sometimes finding the
weight of alcohol a little too
much while inconveniently
missing the fruit of a red
wine which might
otherwise be recommended
for meat eating events.
I have the answer though.
Holidaying in northern Italy
a few years ago, I fell in love
with Lambrusco. There, I’ve
said it. And if you are about
50
Wine
to turn the page in disgust at the
stupidity of this writer, consider this:
your negative perception of Lambrusco is
faulty. Your experience of them has been
tainted by poor quality apologies-ofproducts that UK buyers have in the past
imported. And I think I know why they
were rubbish – it’s to do with the way
we tax alcohol.
You see here in the UK we regard alcohol
as a luxury and consequently tax it
highly. But we do it inconsistently. Beer
is taxed according to the exact level of
alcohol it contains so a 5% beer is taxed
slightly more than a 4.9% beer whereas
with wine, it is “banded” and a 6% wine
is taxed similarly to a 14.5% wine while a
5.5% wine is taxed significantly less.
So, get the product down to around 5%
and we all save money and this, I
believe, is where the problem has
arisen. As a buyer, if your goal is to
reduce outlay at all costs, you are not
going to be importing the good stuff are
you? It’s expensive regardless of the tax.
No, you are going to find the cheapest
and therefore wishy-washiest, thinnest
juice you can. And that, I propose, is
exactly what happened in the seventies
and eighties and at a stroke destroyed
the UK reputation of one of the world’s
great wines. And if you don’t believe this
last outrageous assertion, ask Pavarotti.
A man who could afford any wine but
chose to drink this local nectar instead.
Well, ask his family perhaps.
Asti Spumante (which is itself no slouch in
this context and available more widely).
Forward a few years and I am at Vinitaly
in the amazing city of Verona, looking for
someone to make a product for me. One
that combines our sub-5.5% taxation not
with low cost juice, but rather with the
best juice I could find. It took four years,
at least three visits and one entirely false
start to find the right producer. Which I
think I have.
Bollicini Rosso is exclusively available
from the wine-boutique at 142 Hamilton
Road Felixstowe or online at
www.wine-boutique.co.uk.
And thanks to the Chancellor, just ВЈ5.00
a bottle if you buy two or more.
If you absolutely insist on a drier drink,
remember Rosé. Its only naff in Britain –
everyone else gets it!
Bollicini Rosso was born. Red bubbles.
And before the Italianisti write in, I
know Bollicini is spelt doubtfully – we
prefer it that way. This nectar is the
absolute best juice we could find at 5.5%
alcohol, packaged in a Champagne style
bottle and with a label painted for us by
Harwich artist John Sallows (almost
Suffolk and I believe he crosses the
border on occasion). It is the deepest
darkest red with proper bubbles and the
most fantastic purple mousse imaginable
and although it has an inevitable
sweetness thanks to the partial
fermentation where not all the natural
sugars are converted, it is an appropriate
sweetness for the job in hand.
Chilled hard it makes arguably the best
way of seeing off a perfectly cooked
piece of barbecued meat and at such a
low level of strength, is a drink you can
enjoy over an extended afternoon.
Only slightly stronger but from the same
region I also recommend Malvasia Dolce
Spumante at 7.5% - think turbo-charged
51
Gadgets
Kitchen Kit & Caboodle
Gadgets
Union Jack appliquГ©d apron,
tablecloth and bags, from
www.sterck.co.uk.
Union Jack appliquГ©d apron (2 sizes):
large - ВЈ24.95, standard - ВЈ19.95
Union Jack appliquГ©d tablecloth - ВЈ49.95
Union Jack appliquГ©d Big bag - ВЈ24.95.
2012’s a big year for the UK, and here at Flavours we’re celebrating with
the best of them.
Not only is this is year of the Her Majesty’s Diamond Jubilee and the 2012 London Olympics,
but also the bi-centenary of one of the world’s best loved authors, Charles Dickens.
2012 Olympics and
Jubilee tea towels
by Maria Holmer Dahlgren for
Formation, from
www.pedlars.co.uk
ВЈ13.00 each.
Happy and glorious Union Jack
splashback
for a patriotic statement in the
kitchen.
Costs ВЈ1559 per square metre
from specialist glass design company:
www.steverobinsonglass.com
Perfect for garden parties
Jubilee cake stand
ВЈ45 from
www.giftwrappedandgorgeous.co.uk.
Fine bone china mug to
celebrate the Queen’s Diamond
Jubilee
this year from Sophie Allport. The mug
comes in its own presentation gift box and
retails at ВЈ8.50.
From Rocking Rabbit in Newmarket,
Parsley Pot in Bury St Edmunds and Room
with a View in Diss.
52
Gadgets
Union Jack Cupcake Cases
perfect for celebrating the Queen’s
Jubilee or the Olympics. ВЈ1.95 from
www.homehomehome.co.uk
Union Jack table runner ВЈ17.50
and tea cosy ВЈ28,
handmade in the UK.
From www. swanky maison.com
Flavours loves.... Sarah Cole
Suffolk girl, Sarah Cole, has made a big
name for herself in the world of
crockery. She says that when she
moved to Claydon, near Ipswich, as a
teenager, she was inspired by the
county’s historic and lovely houses.
They are now often incorporated into
the beautiful mugs she now designs.
Taking her father as a role model (he
had an engineering business in
Ipswich, Genevac) and had true
entrepreneurial spirit, she says, she left
her career in TV documentaries to set
up her own pottery business.
moments when you might otherwise
find yourself reading cereal packets or
books that a friend left behind months
ago, you can instead find yourself
mugging up on a favourite topic.
“I started with history - kings and
queens of England, and now I’ve
moved on to great writers, scientist
(Newton and Darwin are coming soon)
and will go on into artists, composers...
the list is potentially endless,” she
explained.
She says, “I started Cole of London to
produce mugs �for thinking while
drinking’ just over a year ago. I
absolutely love mugs - there’s hardly
anything that cheers me more than
opening my cupboard door in the
morning to a collection of beauties.
This summer she is focussing on
�celebrating Britain’ with great
favourites like Shakespeare, Dickens,
Austen, Darwin, Newton, Cromwell,
Churchill etc. and, of course, the
Jubilee. Her �Kings and Queens’ mug
has the great old rhyme, �Willie, Willie,
Harry Steve...’ that helps you to
remember the order of the kings and
queens of England.
“The idea of my mugs is, firstly, that
they should look great - stylish and
cheerful and, secondly, that they should
make you laugh and thirdly, but
importantly, they should have useful
information on them so that in those
Her mugs are now stocked by Liberty,
the National Portrait Gallery, English
Heritage, as well as a long list of
museums and gift shops across the UK.
They can also be bought online at
www.coleoflondon.com
53
NEWS
Patriotic Pots
Keen to get into the spirit of
things, Handmade by Hadley’s
is launching a brand new
range of British-inspired pots
and ice cream flavours to �fly
the flag’ this summer.
worked with local company,
Jules & Sharpie, and The
Salvation Army chefs at
Hadleigh Farm near Southend
(where the Olympic Mountain
Biking will take place) to
create them.
the celebration of the Queen’s
Jubilee. I felt that the items in
the freezer cabinets needed to
reflect the interest and design
traits that have been
happening in the ambient
sections of the shops.”
The pots feature an exciting
new design to celebrate the
Queen’s Diamond Jubilee and
Olympic Games.
Owner and chief ice cream
maker, Jane Hadley, hopes that
the new flavours, along with
their iconic packaging, will
really sum up the Best of
British during the summer
months.
The new patriotic pots will be
available in 100ml (RRP ВЈ1.80) and
500ml sizes (RRP ВЈ4.65).
The flavours are a twist on
traditional British favourites:
Lemon Curd, Rhubarb &
Ginger and mmmHot
Marmalade. Hadley’s has
“I am so proud and excited
about the Olympic Games and
within the Felixstowe and
surrounding area. Maggie
says that they are
guaranteed to offer fabulously
healthy and tasty food that
energises, nourishes and
supports the body.
54
Delicious nutrition
Delicious-Nutritious is a new
Felixstowe-based business
run by Maggie Franks,
whose aim is to help clients
improve health, wellbeing
and maintain an appropriate
weight by eating a wholesome balanced diet.
Maggie is offering fun
lunchtime taster sessions for
local companies. They
comprise a short introduction
to her Delicious-Nutritious
lunches, and an opportunity
to sample her most popular
dishes.
Maggie’s business is
founded on the principles of
Nutritional Therapy.
Monday to Friday lunches
are created for delivery
Delicious- Nutritious also
runs a workshops for people
interested in learning more
about how to create her raw
food menu.
Wissett Village Shop has
re-opened behind The Wissett
Plough near Halesworth.
Amongst its lovely local produce
are Hamish Johnston Fine
Cheeses, Artisan Bread and a
range of fantastic home-baked
pies and pastries and the Scotch
eggs baked by Nick and Debbie
Sumner of the Wissett Plough.
See “dates for your diary” for
details of their Beer Festival in
July.
Think global, act local
A recent survey suggests
that buying local produce
is very much in the
consciousness of
consumers, with 30
percent of those surveyed
claiming to have
specifically purchased
locally produced food in
the last month.
C&K Group are driving a
campaign to raise the
profile of the meat
industry in the eastern
region through a project
called Glocal Pride – with
a slogan of “proud to
think global and act
local”.
The project includes 1500
livestock producers in
Norfolk, Suffolk,
Cambridgeshire, Essex,
Bedfordshire and
Hertfordshire. They are
acting together to
promote the benefits of
keeping all processes of
the industry local. They
aim to build on East
Anglia’s rural heritage
and to grow and
strengthen the identities
of locally branded
products.
Local pride is a theme
that runs through the
whole supply chain from
farmer and breeder to
butcher and chef. The
Glocal Pride stamp
recognises the best of
locally produced meat and
those connected with it.
News
Local chef represents Suffolk on
BBC2’s “The Great
British Menu”
Tuddenham Mill’s
Head Chef, Paul
Foster, was selected
to compete with the
best of Britain’s
chefs on BBC2’s
popular TV
programme, The
Great British Menu.
Paul was up against
two award winning
chefs who are
returning to the
show from last year:
Daniel Clifford, from
the Michelin starred
Midsummer House
in Cambridge and
Aktar Islam Lasan
from the Lasan
Restaurant Group in
Birmingham.
Paul demonstrated his
award winning cooking skills on BBC2
every evening for a
week. He was one of
24 chefs, from eight
regions, competing for
the chance to create a
four course menu fit
for Olympic heroes.
Online cookware
retailer�kids-lovecooking’ attends
Theo Paphitis
Winners
Conference
Kids-love-cooking
was one of six
businesses ReTweeted by Theo Paphitis in
his weekly Small Business Sunday (#SBS)
Twitter competition. Owner, Alison Prior of
the Ipswich-based online retailer, was then
invited to the Winners Event in Birmingham
and to meet the Dragon himself.
It was great to meet and share business
ideas with other #SBS Winners.”
Alison said, “It was an amazing opportunity
to attend the first #SBS event and Theo
Paphitis gave an inspiring presentation
packed with advice for small businesses.
Kirsty Wilmot, one of the project team says:
“A number of allotment groups have benefited
from small grants. For instance, Kersey’s
regeneration project is now catering for five
Kids-love-cooking has been retailing
children’s cookware since 2010 and added
adult cookware in January 2012.
Local foods just keep on growing
Local Foods Suffolk’s food growing project
goes from strength to strength. The last six
months have seen a further 10 projects get
off the ground, many of which are now
starting to see the fruits – and vegetables –
of their labours!
All fresh at Southwold’s
Boardwalk
Southwold Pier has just
refurbished The Boardwalk
Restaurant.
East Anglian artist, James
Dodds has provided the
artwork, fishy lamps have been
designed by Tim Hunkin and
there’s a new �Sole Bay Balcony’
- lovely for adults to enjoy a glass
of fizz or lunch looking out over
the beach huts and seafront.
It’s open daily for coffee, lunch,
teas and dinners, serving freshly
prepared food, with daily specials (with lots of locally caught
fish!)
new families from the village and nearby
Hadleigh, who are turning their new plots
into productive green spaces.
Tattingstone is getting a water supply onsite
– important in this drought-stricken year.
Waldringfield, Hemley and Newbourne, has
received start up support and planted 30 fruit
trees in accessible places, where they will be
free to forage for local people.
At Bures, a team has planted a community
woodland with help from a local farmer, and
plans to plant an orchard to provide fresh
fruit for local people.
Local Foods Suffolk is a Suffolk ACRE
project which runs until spring 2014.
55
55
Chef Recipe
SMOKED WHITING,
LEEK AND BACON
CHOWDER
Lee Knights Chef & Landlord of
Blyford Queens Head.
It’s a pleasure sitting on the beach in
Southwold on a spring afternoon with a
rod and a few bottles of Adnams beer.
When do you get the chance to do a spot
of fishing always seem to catch whiting,
which, when smoked are delicious and
sweet. If you can catch or smoke your
own a good friend of mine Simon at
Crystal Waters Smokerie LTD in
Lowestoft can get these for you.
You can also use smoked haddock or
spollock (smoked pollock).
56
2oz
1
1
butter
onion diced
leek cut along lengthways
washed and thinly sliced
6
slices of streaky smoked
bacon cut into pieces
1.2 litre of full fat milk
1 1/2 lb. of potatoes nice and floury
like king Edwards peeled
and dice
1lb
filleted smoked fish
2
tablespoons of chopped
parsley
Salt and pepper
Heat the butter in a heavy based pan,
add the onion, leek and bacon and cook
gently for 7-8 minutes until soft. Pour in
the milk and bring to the boil. Add the
potatoes and simmer for about 20 min
until the potatoes are soft.
Add the smoked fish and simmer for an
extra 3-4 mins until the fish is co oked
through and flakes gently.
Lift fish out and place on a plate until
cooled down.
While the fish is cooling down crush
some of the potatoes with the back of a
spoon just to thicken the soup.
When the fish has cooled down, start
flaking it apart taking off the skin and
taking the bones out as you go along.
Warm the creamy soup up again
but do not boil.
Add the smoked fish and parsley, stir
and serve in warm plates with lots of
crusty bread and butter ENJOY.
Reader's Recipe
Porter
Cake
A lovely moist cake that gets even better if left in a
cake tin for a couple of days.
Takes 2hrs 25 mins serves 12
175g/6oz butter (extra for greasing)
450g/1lb mixed dried fruit
Grated zest and juice of 1 orange
175g/60z light muscovado sugar
200ml/7fl oz porter, Guinness or Caffrey's
1 tsp
bicarbonate of soda
3
eggs, beaten
300g/10 oz plain flour
2 tsp
mixed spice
Heat convential oven to 150C gas 2 (130C Fan)
Butter and line the base of a deep 20cm/8in round
cake tin. Put the butter, dried fruit, orange zest and
juice, sugar and porter in a large pan. Bring slowly
to the boil, stirring until the butter is dissolved, then
simmer for 15 mins.
Cool for 10 mins, then stir in the bicarbonate of
soda. The mixture will foam up, this is normal.
Stir the eggs into the pan, then sift in the flour and
spice, then mix well. Pour into the prepared tin,
smooth the top with the back of a spoon and
sprinkle with the flaked almonds and Demerara
sugar. Bake for 1 - 1 1/2 hrs. Cool for 15mins in the
tin then turn out to cool on wire rack.
FOR THE TOPPING
2 tbsp flaked almonds
2 tbsp Demerara sugar
Reader
s Recip
es
Recipe
supplie
d by
Southw Betty Dillam
old
57
Delis
A taste
of East
For over 30 years Sue
Margetson has been
cooking Indian food, taught
by an Asian friend. Indian
and Indian Fusion pickles,
chutneys, jams, pastes and
sauces are all handmade
using the finest ingredients
and all are suitable for
vegetarians.
She runs a Cookery
Workshop too, where you
can learn to cook Indian
dishes and understand how
to use the wonderful spices
that go into Indian food.
You can buy Sue’s
products on line from
www.suesindianfayre.co.uk.
58
Other stockists include:
Nourish Farm & Foodshop
at Henstead Arts & Crafts
Centre, Fredricks Fine Foods
of Diss, Middleton Farmshop
near Saxmundham, World
of Fish in South Lowestoft
Industrial Estate and
Londis Supermarket in
Kessingland.
organic teas and Leonidas
chocolates. Leo’s Catering
provides for private and
corporate functions.
At Leo’s Delicatessen
you’ll find everything from
Hamish Johnston’s fine
cheeses and charcuterie to
home-cooked lunch dishes
and deli sandwiches. It
also stocks freshly baked
bread, local dairy
products, a wide range of
local cheeses as well as
mustards, chutneys,
marinades, dips, jams,
Simply Delicious is an
artisan bakery deli and
cafГ© also specialising in
catering. This award winning business is based in
the town of Leiston
MS Catering was established in 1999 by Brazilianborn, Maria Santos. Maria
runs Eat Anglia - a lovely
eat in or takeaway deli in
the village of Earl Soham.
The Organic Shop in
Fornham All Saints is truly
organic. Nearly all their
produce is organic other
than wild produce such as
fish & game. Their
customers are
surprised to find out
everyday products
such as eggs, bread,
meat and fruit &
vegetables are usually
cheaper than the
supermarkets......
fresh local organic
produce cheaper!
Many people perceive
organic produce to be
more expensive, but
this is mostly a myth.
Products such as high
quality biscuits are
probably more, but
this is the extra high
quality you are buying. Like for like, they
compete and are
usualy cheaper than
most other stores.
The deli way of life
Bob Foyers, proprietor at the
Bistro at the Deli in
Saxmundham’s High Street, is
passionate about delis and all
they have to offer.
In conjunction with Will at
Hamish Johnston, he’s
established a website called
www.loveyourdeli.co.uk.
The concept is to enable all
delis, farm shops and butchers
that sell cheese to have an
opportunity to promote their
business for free.
It also highlights to the public
the great array of independent
shops in East Anglia. Every
listed deli has the opportunity
to update their listing, create
an article or press release
about their business or make
and add an event.
Bob says, “We believe, that
given the chance to do so,
people prefer to buy from a
traditional shop rather than
from a faceless supermarket.
Love Your Deli aims to help
customers to discover their
local shops.
“We believe that it’s time that
local delis and farm shops
squared up to the competition,
embraced the internet and
joined forces to provide their
customers with a viable and
convenient alternative to the
supermarket giants.
“Our aim is simple, to be East
Anglia’s favourite means of
linking customers with quality
local independent Deli’s and
farmshops.”
Delis
Voted best delicatessen in the Suffolk Food
and Drink Awards 2010/2011
our passion for all things
delicious is at the heart
of what we do
39a Earsham Street, Bungay, Suffolk. NR35 1AF.
01986 894754
SIX GOOD
REASONS TO
VISIT YOUR
LOCAL DELI
Open Monday to Saturday 9.00am until 5.30pm
It keeps your money within
local communities
It encourages job creation
within small businesses
It reduces food miles & has less
environmental impact
It empowers your High Street
It encourages regional variety
It builds relationships with
people who know about food,
and care about the produce
they are selling
Earsham Street Deli's latest venture
an emporium for delicious
produce from Suffolk,
Norfolk and beyond
cafe upstairs - shop downstairs
Norwich Road, Mendlesham, Suffolk. IP14 5NQ.
01449 766344
open Monday to Saturday 10.00am until 6.00pm and
Sundays 10.00am until 4.00pm
59
Delis
The
modern
deli
– a melange of
words, meanings
and foods
60
“Delicatessen” is – on the face of it at least
(although opinions vary!) - a German word,
which arrived in the English language
around 130 years ago. Roughly translated
it means “delicious things to eat”.
This is food that is normally locally
sourced, produced /grown/bottled/brewed
or whatever, with love and care.
Local foods may well be supplemented
with high quality, low production foods
and drinks, with many priding themselves
on sourcing the very best. It’s in the nature
of the owner of the deli to maintain
standards, and many will go to great
lengths to source produce from the
smallest enterprise, often exclusively.
Depending on the size of the deli, there
may be a section for home-wares, cooking
and baking equipment, tableware, cookery
books and even tourist information.
But wherever you go, you can be certain
that you’re buying from a local shopkeeper
who – like his or her suppliers – takes a
pride in what they do, buys carefully and
well. Ask about provenance and you’ll
almost certainly be deluged with
information!
Look out for local cheeses, cured meats
and cold cuts, salads, pickled vegetables,
dips, olives, breads, cheeses as well as
cookies, locally produced honey and
preserves, tea, coffee and luxury
chocolates.
And if you stumble across a deli with a
dining area, then you’re truly in for a treat
– expect fine coffee, homemade bakes and
savouries.
A memorable food experience
With a range of artisan cheeses often
extending to over 80 fine English and
classic continental varieties, it’s easy to
see why More Than Memorable Cheeses,
in Dial Lane Ipswich, is known for the
food that makes up its name.
Contemporary blue cheeses sit
alongside much loved traditionals, local
products alongside well established
stalwarts of the cheese world. Whether
you like strong cheddars, spicy blues or
soft cheeses that ooze both quality and
flavour, More Than Memorable Cheeses
is the place to come.
If making up a cheeseboard for your
dinner party or catering for an event,
More Than Memorable Cheeses has the
expert knowledge to help you find what
you want. They even supply whole
cheeses for wedding “cheese cakes”, the
alternative to conventional wedding
cakes that continue to grow in popularity.
But as you enter this lovely shop, which
occupies one of Dial Lane’s 15th Century
listed buildings, the first thing that
catches your eye is something else that
the store is known for. An enticing and
colourful range of the finest Belgian
loose chocolates looks straight back at
you as you cross the threshold into this
delicatessen that offers a diverse range
of quality foodstuffs ranging from a
growing array of quality charcuterie to
continental treats and local fine produce.
Local is very much a theme in the store.
Owner of the store, Neal Gordon, who
took over this long established business
in January of 2012, is keen to develop
this. “Aside from the cheese and
chocolate counters, about 60% of our
product is locally produced and these
products compliment the continental
classic products also on offer”.
Delis
Taking a tour of this well stocked and
easy to browse store we find another
hidden treasure, the broadest range of
East Anglian bottled ales we’ve seen.
“All the beer is local”, says Neal
Gordon, “we wanted to support local
brewers that produce really good ales”.
Providing customers with new and
varied taste experiences is an
important aspect of More Than
Memorable Cheeses approach. Every
Saturday, there’s a taste table which
provides shoppers with the opportunity
to try different products. Usually there’s
a theme: local products, strong cheeses,
pickles etc. sometimes these taster
events are used to showcase new
products and get customer opinion.
That willingness to help the customer
with their taste experience extends
both through the knowledgeable and
helpful staff in the store and the ways
in which the store seeks to help its
customers, especially those with
special dietary needs. Recently every
shelf product in the shop has been
labelled to indicate if it is sugar, diary
or gluten free. Whilst some products
are clearly marked by producers with
dietary information this is not always
the case and Neal says, “I wanted there
to be a clear way to help customers
who need Gluten, Sugar or Dairy free
products and make it obvious”.
So whether you are looking for the best
in fine food, the best in cheese, trying
to find the right gift for a food lover,
sourcing gift hampers for personal or
corporate gifts or trying to cater for an
event, More Than Memorable Cheeses
is the place to look. And if that is not
enough, come along at lunch time and
grab one of their tasty filled baguettes
using cheese taken straight from the
cheese counter – certainly visiting this
store will be a memorable experience.
61
Bread
High flying
chef and
baker is back
in town
And he’s brought all his varied skills to
bear on his new venture – that of
producing bread, wholesale, to some of
the finest restaurants in the East of
England. The list of buyers goes on and
on, but includes Chris Coubrough’s Flying
Kiwi Inns in north Norfolk, the Hotel
Victoria in Lowestoft, Wine Vaults and
Waveney House Hotel in Beccles and
Adnams’ Cellar & Kitchen store in
Southwold.
And – far from having a team to command
– John’s running the whole show, from
baking and delivering to ordering supplies
and banking. He started up the Penny Bun
Bakehouse in 2010, but his reputation
preceded him and orders have piled in.
This means, as he says, he regularly
works 18 hour days.
He’s worked with some of the greats in
the hospitality industry – Heston
Blumenthal, Michel & Alain Roux and
Raymond Blanc. He’s travelled and
worked across the world – in SE Asia,
New Zealand, Brazil and USA.
And now John Spillings has settled in...
Lowestoft!
It’s the most recent step in a sparkling
career that’s seen him work in several
Michelin starred restaurants including
Blumenthal’s Fat Duck, Blanc’s Manoir aux
Quartre Saisons and the Rouxs’ Waterside.
He’s worked in cafes in New Zealand,
appeared in several TV series
(Blumenthal’s “The Feast”, which
recreated dishes from the past in unique
and spectacular style and Blanc’s “The
Restaurant” where contestants
competed to open their own restaurant)
and learned skills that include veg prep,
baking, patisserie, desserts, chocolate
working and more.
62
Of course, there are bakers and bakers.
John, with his decades of experience in all
areas and at all levels of catering and
hospitality, brings something quite
different to bread making. He sources flour
from several sources – including Maple
Farm in Kelsale, Suffolk, but also from
Marriages Mill in Chelmsford and some
varieties from France.
He explains, “It’s not a simple
matter of using just one flour for
each recipe. With every single
variety of bread that I bake, I
blend the flour so I get exactly
the results that I want.”
But to go back to the
beginning... why Lowestoft?
Well, John’s a local lad (from
Henstead, near Beccles) and
trained in catering and
hospitality at Lowestoft
College. But a stroke of luck set
him on his way – making
friends with Chris Coubrough at the
Flying Kiwi Inns, who suggested, to the
then 18 year old John, a job at the Horn of
Plenty in Devon.
Not only is the restaurant, which is just
outside of Tavistock, Michelin starred
with a wonderful reputation, it’s
renowned for nurturing talent. The Horn
of Plenty has the honour of being the
first restaurant to award Michelin stars
to a female chef.
And it can now
add to its
credentials, the
nurturing of one
of the East of
England’s own!
We’re delighted
to welcome him
back on home soil.
Bread
Grist to
the mill
article contributed by reader, Cathie Livesey
Any grist (meaning corn) which was brought to the old
watermills and windmills for grinding was good for
business, for without it the mills would have remained idle!
The full phrase “all’s grist that comes to the mill” meant
that everything brought to the mill would be made good use
of and not be wasted.
It is still used to this day as another way of expressing
thanks for a gift, or offer of help to further a cause, and
implies that all contributions and offers of assistance, large
or small, are welcome.
Watermills were used by the Greeks during the 1st century
BC, while the oldest known windmills used for grinding
corn were those in Persia (Iran) in the 7th century AD.
The Domesday Book records that 5,264 watermills were in
use in Britain between 1080 and 1086 AD.
Windmills first appeared in England during the 12th century
and at one time there were 10,000 of them! A gradual
decline began at the beginning of the 19th century, and the
numbers had dwindled to around 300 by the 1930’s. The
relics of many can be seen around the countryside today,
though there are probably only a few dozen working today.
The grinding machinery was massive, intricate, and heavy
and gives rise to the expression “to go through the mill”
meaning to have a hard time, or to learn something
thoroughly by training and gaining long experience.
“Run of the mill” on the other hand, refers to anything
average or ordinary.
63
Competition
The big 2012 giveaway
The
great
Jubilee
munch!
This exclusive biscuit collection marks
60 years of Her Majesty’s reign. The
Diamond Jubilee Biscuit Tin consists of
13 of the finest vanilla-based biscuits,
hand iced to perfection.
The tin contains six “bunting biscuits”,
two royal crowns, a commemorative
postcard biscuit, two silhouette image
biscuits inspired by our coins and royal
mail stamps and two union jacks. The
union flags are printed on rice paper. It’s
a great Diamond Jubilee gift idea.
The Diamond Jubilee Biscuit Tin
costs ВЈ29.99 and is available at
www.biscuitvillage.co.uk
To be in with a chance of winning a tin
of these very special celebration biscuits,
simply answer this easy question:
What was the date of
Queen Elizabeth II Coronation?
Send your answer to:
[email protected] with your name
and address before 20th June 2012. The
winner’s name will be drawn at random.
64
64
A sporting chance
Ulster Weavers, who are renowned for
some of the nicest textiles around, are
celebrating the London Olympics 2012
with some fabulous souvenir aprons, tea
towels, shopping bags and much more.
So we were delighted when they offered
some of their stylish Olympic themed
oven gloves (normal retail prices approx
£16) for a reader giveaway. We’ve four
pairs to give away and you’ve a sporting
chance of winning some if you can
answer this simple question.
When was the last time that London
hosted the Olympics?
Send your answer to:
[email protected] with your name
and address before 20th June 2012. The
winner’s name will be drawn at random.
Check out the full range of their exciting
products at: www.ulsterweavers.com
Back in
1952
the way
we were
As we celebrate Her Majesty’s Diamond
Jubilee with a wide range of food and
drink, it’s interesting to look back and
reflect on what life was like for Britons
when she acceded to the throne.
Britain was still recovering from six years
of war, rationing was still to come to an
end, and the typical diet was – compared
to today’s variety of foods – bland and
boring. Some foods were actually in
shorter supply, post-war than during!
But it wasn’t all bad, many people believe that
the population enjoyed a better diet – whilst
high in fats, it was relatively low in sugar.
Many people were very reliant on local shops,
local farms and home-grown produce. The
vast majority of children enjoyed a hot and
filling school dinner, and home baking and
home cooking were necessities for the vast
majority of the population.
TYPICAL RATIONS
Jubilee
Prior to 21st February 1952, the rations for
one week per person were:
1oz cheese
2oz tea (about 20 teabags today)
2oz jam
4oz ham or bacon
8oz sugar
1 shilling’s (5p) worth of meat
8oz of fats (only 2oz of which could be
butter)
Fish was never rationed, although prices
rose steeply during the war. Alcoholic
drinks, similarly, were not rationed,
although bartenders needed to ration it,
and it was not unusual for bars to run out!
Gradually restrictions on food eased, but it
was not until mid 1954 that food rationing
ended. Even so, many foods remained in
short supply. In celebration, everyone was
allowed an extra pound of sugar and 4oz
of margarine for the Coronation in 1953.
THE HOUSEWIFE’S LOT
When the forces returned from WW2,
women were encouraged to stay at home
to make way for returning heroes.
With few household appliances, her lot
was hard. Only 15 percent of households
owned a fridge as late as 1957.
Compared to today, food accounted for a
huge proportion of the family budget –
typically around 30 percent. This was the
era of the local butcher, baker,
greengrocer, etc. To receive rations, families needed to “register” with a specific
grocer and butcher. Housewives would
usually shop each day, queuing up for
butter, coffee, cheese, etc. to be weighed
out and packaged in brown paper.
65
THE TYPICAL MENU
Families typically ate more
carbohydrate than today. Filling foods
helped compensate for the lack of meat,
fish and dairy produce. The typical
family would have eaten meat and two
veg, macaroni cheese, fish on Fridays, and
cooked puddings such as rice, semolina,
tapioca or sponge pudding and custard.
Fruit and veg would be in the shops
only during their season. Strawberries
would be available for only a few weeks
in summer, but tinned peaches,
pineapple and pears started to appear
on the shelves during the 50s.
Vegetables, similarly, were eaten
according to season – root veg in the
winter, replaced by salads, peas, beans,
etc. during the summer.
ONE READER’S
MEMORIES
Spam and corned beef were staple
foods and a luxury was a pancake (with
eggs being rationed) or a roast dinner!
Living by the sea, she would get to
taste the occasional lobster, but more
commonplace would be grey watery
vegetable and black-eyed potatoes.
For younger people, favourites were macaroni cheese, mashed potatoes with cheese
and fish paste sandwiches.
Like many of her generation, Mrs Allen
learned to cook and bake at home and
has fond memories of homemade cakes,
buns and scones, with clotted cream
sourced from a nearby farm.
She says that those able to eat out in
London were discovering foreign foods Indian meals from Veeraswamy’s
(off Regent Street) and Choy’s Chinese
(on King’s Road).
CHANGING DIETS
Sue Allen, who now lives in Southwold,
recalls eating at the In & Out Club, the
Navy & Military in Piccadilly, where she
enjoyed ham and cucumber sandwiches, cold chicken with salad or cheese &
tinned pineapple.
As war came to an end, inspirational
cooks like Elizabeth David opened
British eyes to more interesting cooking.
She’d spent the war years in France,
Greece and North Africa and was
determined to have an impact on the
dreary British diet.
WISSETT
WINES
Celebrate the Queens Jubilee with the
GLORIANA SPARKLING WINE from
Wissett Wines 3 FOR 2 OFFER RRP ВЈ21
Please quote Flavours of Suffolk when ordering
Valley Farm Vineyards, Wissett, Halesworth, Suffolk IP19 0JJ
01986 785535
www.wissettwines.com
"Gloriana" sparkling wine - named after Elizabeth the First in honour of the Queen's Jubilee
66
Jubilee
Jubilee
Her “Mediterranean Food” published in 1950,
was credited with beginning to transform the
British diet.
or
e oas
lor a a
If you want to toast the British monarchy in
style, then what better than one of our own
locally produced and fermented wines?
mented wine, in celebration of 60 Glorious
Years.
Called Gloriana, it’s a 12 percent alcohol brut
rose wine. It’s derived from a blend of classic
wine varieties, Pinot Noir, Pinot Meunier and
Auxerrois. The producers describe it as having
“a fine mousse” and presenting “hints of soft
fruits and brioche on the palate”.
Wissett Wines, close to the Suffolk/Norfolk border, have produced a traditionally bottle fer-
The Orwell Hotel Felixstowe
Afternoon tea
Summer events 2012
The perfect way to celebrate a
birthday, baby shower or just meet
friends for a treat. The Orwell Hotel
offers fantastic afternoon tea from just
ВЈ9.95 per head
Monday 4th June Jubilee Summer Garden Party
Featuring Champagne Music
ВЈ20.00 Per Person
Ladies do Lunch at The Orwell Hotel
Every second Wednesday of each
month from March, why not come and
see Head Chef Mark Allen show you how
to prepare some great dishes. After the
demonstration enjoy a superb two
course lunch prepared by Mark and his
team in the elegant surroundings at the
hotel. 12 noon for a 12.30pm start. There
will be various themes each month with
some mouth-watering dishes
ВЈ16.50 per person
Thursday 5th July Olympic Torch Celebration
Afternoon Tea & Traditional Jazz
Featuring Gipping Valley Stompers
ВЈ15.00 Per Person
Saturday 25th August 40's Night Dinner Dance
Featuring Tyler & Kemp
ВЈ40.00 per Person
Sunday 26th August Annual Summer Garden Party Featuring
Stephanie Mackentyre
ВЈ20.00 per person
The Orwell Hotel
Hamilton Road, Felixstowe, Suffolk, IP11 7DX
Call: 01394 285511 Email: [email protected]
67
Sausages
Sausage
Competition Winner
Great British Banger
competition winners
Nine year old Jasmine was
delighted, and is planning to eat
a lot of sausages in the future –
sharing “some, if they’re lucky!”
she says, with parents, Fiona and
Pat Carlin.
We had dozens of entries into the
Great British Banger competition
to win a kilo of sausages each
week for three months, which ran
in our magazine at the beginning
of the year.
Rod at The Sausage Shop in Trimley
St Martin was delighted at the
inventiveness of our readers. He
says, in the end, it came down to
practicality.
“Some ideas were terrific – quite
weird and wonderful - but were
far too expensive to make. The
winning flavour was Pork &
Branston Pickle, which we’ve
already produced and has gone
down really well,” said Rod.
It was invented by Greg Page of
Woodville Road in Ipswich. He
says he’s a bit of a whizz in the
kitchen, particularly at Christmas,
68
Winner Greg Page with Rod
when he makes several varieties
of sausage rolls for partner, Sue,
and the family. This combination
is an established favourite.
Rod considered two other ideas –
Sweet & Sour and Five Spice – to
be of such great merit, that he’s
giving ВЈ10 vouchers to Mary
Warner of Digby Road, Ipswich
and John Cardy, of High Road
West, Felixstowe, respectively.
In the kids’ category, first
prize went to Jasmine
Carlin of Martlesham
Heath for her Pork, Bacon
& Tomato combo, which
is set to go into
production soon.
Junior winner Jasmine Carlin
Local Producer
Food as nature
intended
suits our lifestyle - a high-raw, organic,
vegan diet.”
Merryn’s business - Raw Delights
provides a range of gourmet raw vegan
granolas, crackers and heavenly bites.
All products are wheat/gluten free, and
certified organic by the Soil Association.
They’re sold locally in Colchester,
Sudbury, Hadleigh and Manningtree,
online and at health events and festivals
around the UK.
Merryn says: “The �average’ diet now
has a high proportion of processed and
cooked foods. If you ate porridge for
breakfast (cooked), a sandwich at
lunchtime (bread, processed and cooked,
possibly with cooked meat, or processed
cheese filling, or high-fat creamy
dressing), then a �meat and three veg’
dinner - that is an almost totally
cooked-food day.”
Since arriving in the UK from Australia
10 years ago, Merryn Ironmonger has
done everything from admin, to GP
practice manager, to lambing assistant,
with lots of travel and voluntary farm
work thrown in for good measure.
Her life changed forever in 2006, when
she and her husband came across their
first raw vegan restaurant, Cafe
Gratitude, in San Francisco. She says: “I
never knew that there were so many
people who only eat foods �raw’.
“I discovered that the reasons for
choosing raw are many and varied. I
started experimenting and researching
the raw food movement, and made some
mistakes! But now we eat in a way that
“My products don’t constitute the �raw
food lifestyle’! I see them instead as an
aid to busy people, who want healthy
snacks, but don’t have the time to make
them themselves.”
Raw Delights products are available
online from www.rawdelights.co.uk
She says that, by contrast, the main
benefit of raw food is that the nutrients the vitamins and minerals, the protein,
the enzymes etc. remain naturally
intact, whereas
cooking food destroys
a lot of its life-giving
energy.
She adds: “Fresh
fruits and vegetables
are full of
non-digestible fibre great for keeping the
digestive system
moving and
congestion in the
colon accounts for
many physical
problems.
69
Eat Local
Credit crunching through
Historically a family would have a roast
joint for lunch on a Sunday, cold meat on
the Monday (the day traditionally set
aside for household chores) and the
leftover meat would be used to make a
dish such as Shepherd’s or Cottage Pie
on the Tuesday.
With food prices accelerating and huge
rises in the average family’s shopping
bill, there’s never been a better time to
look at what’s available locally, for free
and in season.
We’ve been working with the organisers
of British Food Fortnight (27th July to
12th August), to come up with some
great ideas to help you stretch the
budget, yet still celebrate the diverse
and delicious food that our lovely county
produces.
Don’t shy away from
paying a few pennies more
for quality.
Nine times out of 10 you will be buying a
product that is more economical in the
long run. For example quality bacon and
chicken shrink less when cooked as less
water will have been added. Spending
the same amount of money on a small
piece of flavoursome cheese as you
would on a large more bland piece of
cheese means that you will need less of
it to satisfy your taste buds.
Eat seasonal produce.
When food is in season there is usually
an abundance of supply and therefore
seasonal produce is often on special offer
or very cost effective. Use your freezer
wisely and take advantage of lower
prices.
Cook from scratch.
Buy raw meat and fresh fruit and
vegetables rather than expensive
ready-made meals. Adapt your recipes to
what is on special offer. In some
instances it may be a case of
substituting one type of meat for
another, for example chicken for pork or
lamb for beef.
Buy cheaper cuts of meat.
Some cuts of meat are less �fashionable’
and therefore cheaper than others. This
does not mean that the meat is of a
lesser quality. We tend to equate eating
70
quality with tenderness and succulence
so it is important to use the correct
cooking method for that cut of meat.
Tougher cuts benefit from longer, slower
cooking whereas tender cuts can be
cooked more quickly at a higher
temperature. Your slow cooker can be
your new best friend!Buy joints or full
carcasses of meat and use all of it
imaginatively.
Buy a whole chicken rather than chicken
breasts, a leg of lamb rather than lamb
chops and use the bones to make stock
for soups and the left-over meat in
sandwiches, curries and stews.
Buy foods with high
nutritional content to get
more bang for your buck.
Did you know, for example, that potatoes
are the largest single source of vitamin C
in the UK diet? They also contain
potassium, magnesium, zinc and copper
– minerals essential for life – and there is
more iron in a serving of new potatoes
than in a portion of steamed spinach or a
pint of Guinness! So pad out your meals
with British potatoes rather than pasta
or rice.
Eat Local
local food
Shop imaginatively.
Break out of the routine of your normal weekly shop to explore
different shops that carry different special offers. Building a
relationship with your local shopkeeper, butcher or grocer
means you are more likely to be kept up to date with what is
good value when you visit.
“After all, food is more than merely fuel for our
bodies because what we eat affects our health
and mood. So shop smart and seek out the best
food you can afford - not just the cheapest!”
Look at the label as well as the price.
Many British food products are part of assurance schemes that
specify the standards to which they are produced. Sourcing
products that are part of these schemes is the best way of
buying quality produce that is fully traceable to the producer.
Pick your own.
What is better or healthier than being able to enjoy fresh fruit
and vegetables that you have selected and picked yourself?
Most PYO farms are competitively priced in comparison with
local supermarkets during the height of each crop’s season.
Grow your own.
Eating food you have grown yourself - even if it is just a
lettuce! - is immensely satisfying. Potatoes, herbs and carrots
are easy to grow and you do not need much space to do so.
Forage for your food.
British Food Fortnight is the ideal time for blackberry picking.
Also look out for juniper berries, which are particularly good
with game, and elderberries, which are lovely added whole to
apple pies. Britain is a green and pleasant land so even in
towns and cities there are plenty of spots away from roads
where you can forage.
Alexia Robinson, organiser of British Food Fortnight, says: “Now
more than ever people want the best value for money - but
value is not just about price, it is also about quality. Good food
is one of the great pleasures of life and shouldn’t be something
we deprive ourselves of in these harsh economic times.
71
One man’s meat...
a dog’s poison
Question:
I have been giving our dogs
leftover casserole (and they particularly
seem to love mild curries), is this OK?
Answer: The short answer is NO. So
many foods that we enjoy are potentially
damaging to animals, and your dog can’t
cope with them in the same way.
Onions in any form, raw or cooked
(as well as chives, and to some extent,
garlic) are toxic to dogs and cats. They
can cause destruction of red blood cells
leading to potentially life threatening
anaemia. While occasional small
amounts are unlikely to lead to
symptoms, if they frequently ingest
them then it will lead to problems.
The list of potentially harmful foods goes
on, and includes apple, apricot, peach,
plum and cherry stones (the rest of the
fruit is not harmful), green parts of
tomato, nutmeg, tobacco, alcohol and
potato peelings or green potatoes.
We frequently see dogs that have
swallowed various foodstuffs whole,
such as corn cobs, bones, peach stones,
etc. When they lodge in the digestive
72
tract major surgery may be needed to
avoid fatal consequences.
If despite your best efforts your dog
manages to acquire some forbidden food,
seek veterinary advice before symptoms
develop.
If action is required it is best taken
before there has been enough time to
absorb all the potential poison from his
gut.
Robert Hill, Barn Veterinary Practice
Barn Veterinary Practice is at Copdock
and Ashcroft Rd, Ipswich.
Tel: 01473 730213. Open 7 days a week
with 24 hour emergency service provided
by their own vets in their own surgeries.
www.barnvets.com
Animal Care
73
Markets
Farmers Markets
Name
Assington
Beccles
Easton
Felixstowe
Halesworth
Harkstead
Hartest
Jimmy’s Farm
Kesgrave Market
Lavenham
Long Melford
Lopham
Rickinghall
Risby (Indoor)
Snape Maltings
Southwold
Stanton
Stowmarket
Sudbury
Wickhambrook
Woodbridge
Dates for
your diary
Frequency
2nd Sunday of each month
1st & 3rd Saturday of each month
4th Saturday of each month
2nd Saturday of each Month
2nd Saturday of each month
3rd Saturday of each month
1st Saturday of each month
1st Saturday of each month
3rd Saturday of each month
4th Sunday of each month
3rd Saturday of each month
4th Saturday of each month
2nd Saturday of each month
1st Saturday of each month
1st Saturday of each month
Every Friday of each month
Every Saturday of each month
1st Friday of each month
Last Friday of each month
2nd Sunday of each month
2nd & 4th Saturday of each month
National Vegetarian Week
Monday 21st May - Sunday
27th May 2012.
This is the UK’s annual
awareness-raising
campaign promoting
inspirational vegetarian
food and the benefits of a
meat-free lifestyle. More
information from
www.vegsoc.org.
Suffolk Food and Wine Show
Giffords Hall,
Saturday 30th June and
Sunday 1st July
The show celebrates all that
is great about food and drink
in Suffolk and the East of
England with a wide
range of exhibitors and
opportunities for tastings.
74
Place
“The Barn at Assington, The Street”
Beccles Heliport
Easton Farm Park
Mannings amusments
Halesworth Town Centre
Village Hall
Hartest Peartree Farm
“Panning Hall, Wherstead”
Kesgrave Scout Hall
Village Hall
Village Hall
Village Hall
Village Hall
Risby Village Hall
Snape Maltings
Adams Cellar & Kitchen Store
Wyken Vineyards
Market Place
St Peter’s Church
Wickhambrook Memorial Hall
Community Centre
6th annual Wissett
Plough Beer Festival
Near Halesworth,
20th – 22nd July
For information and to
make bookings for
camping, please
call 01986 872201.
British Food Fortnight
27th July to 12th
August
2012 will be the most
patriotic year in our
lifetimes with the
Diamond Jubilee and the
arrival of the greatest
sporting event in the
world on our shores. What
better way to express
patriotism than through
food?
Time
10am - 2pm
9am - 1pm
9am - 1pm
10am - 2pm
9am - 1pm
9am - 12 noon
10am - 12.30pm
9am - 1pm
9am - 12.30pm
10am - 1.30pm
10am - 1pm
9am - 12.30pm
9am - 1pm
9am - 1pm
9.30am - 1pm
9am - 12.30pm
9am - 1pm
9am - 1pm
9.30am - 1pm
10am - 1pm
9am - 1pm
We’ve a huge opportunity
to showcase the best of
British to the world. Food
and sport go hand in hand
and the plan is to have the
whole nation feasting on
British food as they cheer
our Olympic sportsmen
and women.
More information from:
www.lovebritishfood.co.uk
www.suffolksalami.co.uk
75
Kesgrave’s
New Market Sparks
Huge Interest
Here at Flavours, we’re big fans of the
farmer’s market. They’ve only been
around for about 15 years, but suddenly,
they’re everywhere. Often they’re held in
barns in a real rural setting, but
increasingly they’re springing up in town
centres, in village halls, in car parks and
on waterfronts.
One of the most recent arrivals is the
Kesgrave Market, and in this case, it’s a
Council initiative to provide wider choice
for local people.
The appetite for this form of buying and
selling shows no sign of abating,
according to Mandy Camilleri, the
manager. She’s seen the market grow in
just six months into a popular, busy and
friendly monthly event.
In a masterstroke, the market has been
combined with a Country Market, which
is held weekly and is perfect should you
fancy a homemade scone, a bacon buttie
with a cuppa, when your shopping
basket starts to weigh you down!
The two events are run separately, but
compliment each other. Visit the Country
Market and there’s produce grown in
76
gardens, jams and marmalades cooked
in local kitchens, and much more, but on
a small scale. Kesgrave Market hosts
many of the well known names in the
area – Suffolk Farmhouse Cheeses,
Newbourne Farm Shop, a popular and
thriving market garden venture,
Newbourne Pork, Sutton Hoo Chicken
and, a recent addition, beef and lamb
from Lux Farm in nearby Rushmere, as
well as fruit and juice from High House
Farm. The list of stall holders is growing
and Mandy frequently adds new names
and offers to the website:
www.kesgravemarket.org.uk.
Kesgrave Market is held the third
Saturday of each month, and is open
from 9.00 am through to 12.30 pm.
Forthcoming dates include 19th May,
16th June, 21st July, 18th August and
15th September. During the summer
months it’s likely that some stallholders
will choose to trade outside in the fresh
air.
The venue, Kesgrave Scout Hall, is in the
very shadow of a Tesco store, and the
wider area is undoubtedly well provided
for with the major supermarkets. Mandy
believes, despite this, that there’s a real
Farm Shops
need for an alternative.
“For the farmer and producer it’s a way
to directly sell farm-fresh produce to the
public, thus cutting out the middleman.
It means a lot to local producers to be
able to sell this way – goods that they
produce themselves, that are traceable
and truly support the local economy. And
we know from customer feedback that
they really appreciate food that’s grown
and produced with a passion, and is
locally sourced,” said Mandy.
Willow Tree
Farm Shop
Lower Road, Glemsford,
Suffolk CO10 7QU
01787 280341
For the freshest home-grown
and local fruits and vegetables.
All your essentials, reasonably
priced and sourced locally
Not forgetting BBQ & winter fuel too!
Open 7 days a week.
Brian & Jane Parkin
Breeders of Quality rare and traditional
breed Pork, Lamb and Mutton.
Rare breed Hog & Lamb
roasts a speciality.
Telephone 01508 536549
[email protected]
Oaktree Farm, Shelton Common, NR15 2SH.
Holton Orchards & Farm Shop
Own grown apples (20 varieties)
Own grown Plum (5 varieties)
Our own Apple juice
Calor Gas Stockist,
The Street, Holton, Halesworth,
Suffolk IP19 8PN
Open 7 days
Mon 9-1 Tue - Sat 9-5 - Sun 10-12
Free easy parking
TEL: 01986 873142
www.holton-orchards.co.uk
77
Pubs
Pubs
Rumburgh Buck
Westleton White Horse
The Buck at Rumburgh is an
unspoilt 16th Century village
freehouse.
In the picturesque
village of Westleton is this
perfect village pub. With its
large beer garden, beautiful
stone-floored dining room and
warm welcome, it’s a delight
for all visitors.
It has been listed in both
CAMRA’s Inventory of
Outstanding and Historic
Interiors and the Good Beer
Guide every year since 2005.
It was voted CAMRA’s Suffolk
pub of the year in 2007 and is
currently North East Suffolk
pub of the year for 2012.
The Buck is open 7 days a
week offering home - cooked
Lunches and evening meals
everyday from 12-2pm and
7-9pm.
78
Call in for a quick pint of
Adnams (there’s plenty to
choose from at the White
Horse!), a tempting lunch or
supper or stay for bed and
breakfast in one of our
comfortable rooms with free
wi fi available.
Landlords, Rick & Jennie
Powling, who took over the
pub in September 2006, offer
a warm welcome to all.
The Castle Inn,
Framlingham
Standing next to
Framlingham’s
magnificent castle is The
Castle Inn pub, run by
Alan and his wife Henri. It’s a
great place to meet, eat and
drink with its lovely courtyard
and views to the castle.
It’s fast earning a reputation
for its quality of food, beer
and service, with the chef
recently featuring in the
Cookery Theatre at the
Framlingham Country Show.
The pub is also growing its
reputation as a music venue
with the ever popular �Open
Mic’ nights, the 2nd and 4th
Sundays of each month,
drawing in regular and new
customers either listening or
performing.
Shadingfield Fox
This English country pub and
restaurant nestles in the
rolling Suffolk countryside,
seven miles south of the
lovely market town of Beccles
on the A145. A 16th Century
coaching inn, it maintains a
traditional feel, thanks to
sympathetic restoration by
the owners, offers a warm
welcome and boasts some of
the finest food, wines and
beers in the area.
The sun shaded terrace in the
summer and in front of the
crackling wood fire in the
winter are the perfect spot to
enjoy English food from an
ever changing menu of locally
sourced food.
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