After working all day at Holkham I couldn't leave for home without a hunting out a tasty bit of fish for supper. The problem is everywhere gets booked up in the season and I didn't want fish and chips and hadn't got time for a full 3 course meal. Chancing it I stuck my head in the door at the nearby Wells Crab House and the lovely Maitre D' offered my daughter and I the bar seat (more of a shelf, but a perfectly good place to eat a snack). We ordered four starters: Potted Shrimps (pictured) A crab tart. Smoked Mackerel Fishcakes and Pan fried Scallops with a ham fritter. Perfectly hitting the spot and washed down with an alcohol free Adnams Ghost Ship. More about Drinks for Drivers in another blog.
This week we've been sampling game sausages, sausage rolls and pies sent to us from new food producer Wild and Game. They are a new not-for profit food business aiming to turn us into a nation of game eaters. I'm not sure if there's much converting to do here in East Anglia, where we eat a lot of wild meat, but the game goodies will be available online to pubs, restaurants, small shops and the general public, so great for those that find it hard to visit a decent butcher. "We're keen to make game more prominent in the UK diet", says Steven Frampton, who runs the business with Michael Cannon. Products are supplied frozen and available all year round. Our box arrived on the hottest day of the year, tightly packed in ice, still frozen solid after an overnight delivery. Best of the products we tasted were the sausages, including the pheasant and pear, pheasant and venison and pheasant and white wine. All were a big hit with Mr SuffolkFoodie and notably very good eaten cold the next day. Keep an eye out for their new products. Pheasant Lasagne anyone?
- beautifully packed in ice, arriving frozen
- enormous pasties
- pheasant meat sausage rolls
- 70% meat content sausages
- pheasant and venison sausages
Film Feast Suffolk will be showcasing feature films, documentaries and short films around the subject of food and drink. Just up my street and a fringe event to the wonderful Aldeburgh Food and Drink Festival. Local Suffolk cafes and restaurants will be festival partners and recreating the meals and food featured in the films screened. Book now!
The best place for breakfast and to lift the spirits for my daughter after yet another operation at UCLH. 30 years of leg equalisation treatment and the after effects of pins and plates being removed from her bones deserves The Big Breakfast at Honey and Co. Warren Street. 4 minutes hobble from the hospital. We ordered everything!
Football's coming home! As long as Harry doesn't eat too much at his favourite restaurant, Sheesh in Chigwell. 'Once you arrive through the electric gates your sheesh experience will truly begin'. Note fellow restaurateurs, their booking policy. I wonder how many no shows they get?
We require a deposit of £10 per head for tables 5 or more
8 is the biggest table and it must be a mixed party of male and female
Friday and Saturday evenings, 6 is the biggest table and it must be a mixed party of male and female
You can have a party of 10 in the Sugar Suite, please go to the Sugar Suite page for details
Every table in this restaurant has a 2 hour sitting (except the Sugar Suite)
All confirmation is done on the morning of your booking via a phone call or a text, if you don’t confirm your booking you will lose your table
If bigger parties turn up with less people, the missing people will lose their deposits
No cakes, drinks, food, balloons or other decorations can be brought into the building from outside
The bleedin' vegan burger. Coming to a supermarket near you. Give me my homemade hazelnut and red lentil burgers any day.
My kind of Fringe Event ... ice cream tasting at Hadley's Ice Cream Parlour in Lavenham. A select few (including some very excited children) who were quick enough to spot this free event at the Taste of Sudbury Food and Drink Festival, spent the evening learning about ice cream making, tasting our way through a range of new flavours, some of which had been made specially for us. Jane the owner tried out her new vegan sorbet range on us. Wow! What stunning sorbets made with aquafaba and blended with ripe summer fruits and vibrant tropical flavours. Vegan or not go and try these sensational sorbets for yourselves.
- The gorgeous parlour
- Rhubarb and Ginger and Strawberry and Elderflower sorbets were delicious too!
- Mango and lime sorbet
A cafe in Walsham le Willows that I've been meaning to try and it's on my doorstep, so off for a birthday breakfast with Mr SF on a gloriously warm June morning. We were the first to arrive and sat outside to enjoy our scrambled eggs and smoked salmon on sourdough toast. (Woosters bread, woo hoo!) Then a second round of an American pancake with fresh fruit and honey. Divided opinion on this, and I don't think cooked to order as although light and fluffy it lacked that straight out of the frying pan edge. Mind you the fruit was freshly sliced and the honey runny and enjoyable. Coffee was robust, very drinkable so we had two each. This cafe has a gorgeous garden and friendly staff, although they need to be more careful about recording what the customers eat as we were undercharged. Maybe not everyone has two courses at breakfast? I did point out the missing items from the bill by the way.
- I want a clematis like this
- courtyard garden
- the menu
- American pancake with fruit and honey
- scrambled eggs and smoked salmon on sourdough
Good luck to cheese and provisions specialist Slate in Aldeburgh who have been shortlisted for Best Specialist Cheese Shop in the Guild of Fine Food's annual Shop of the Year awards. Two more rounds of judging to go including the dreaded mystery shopper. Results will be announced on 20th September.
A strange name for a cafe, but a delightful setting overlooking the orchard at Harvey's Garden Plants in Thurston. Outside you can watch the chickens scratching and I like it best early in the morning for a decent coffee. Plenty of homemade cakes and baked goods are also on offer, plus some gluten free and 'free from' choices too. The salads could be a little more inspiring than quartered tomatoes and sliced, unpeeled cucumber though.
Choux pastry desserts remain in vogue. Keep an eye out for striking and colourful eclairs, Paris Brest (a ring of choux pastry filled with a hazelnut and almond praline cream) and Religieuse (one small choux bun balanced on a larger choux bun, filled with a chocolate or mocha creme patissiere). You can order a Royal Wedding eclair from the 3 Michelin Starred chef Joakim Prat, artiste patissier at Maitre Choux. Or make your own, these are my banoffee filled salted caramel mini eclairs.
Now's the time that the new seasons lamb is at it's best, the sweet, succulent new lamb being perfect roast with a little garlic. Mind you, much of the lamb sold at this time of year will be lamb that was born in the spring of last year. In the trade it's known as hogget and is usually still very tender and full of flavour. Here's my recipe for a satisfying Moroccan Spiced Lamb casserole. Delicately spiced, you can modify the vegetables to suit your tastes or store cupboard. Fresh fennel which is really at its prime at the moment works particularly well. Ras el Hanout spice is a complex mix of spices which includes cinnamon, cardamom, allspice, ginger and often rosebuds and lavender. It is readily available on the spice shelf of most big supermarkets. The meat you choose can be shoulder or leg of lamb. Cooked on the bone is best but if you prefer to use diced meat then just shorten the cooking time a little. The lovely saffron infused ‘gravy’ is not thickened but if you like a thicker sauce coat the meat in flour before frying. If you make the stew the day before and store in the fridge then you can remove any fat that has set on the top. No lamb? Then try the recipe with chicken which works remarkably well.