Thursday, 02 January 2020 17:46

    Game on at Mrs Portly's Kitchen.

    I'm pretending to be packing as I'm moving house, but lost interest after box number 8 of tat that I've hauled from charity shops and I'm now returning. So instead I'm telling you about Suffolk's latest cookery school, Mrs Portly's Kitchen. Mrs Portly is the alter ego of food writer and recipe developer Linda Duffin. Linda is an expert cook and has teamed up with some of Suffolk's finest producers who will be joining Linda in teaching the cookery classes. A fabulous Tudor house setting awaits you and the chance to explore the kitchen gardens and orchard to glean produce for the classes. If it's too far to travel in one day then you can stay the night! Be quick and sign up for the next class on January 17th - Game, where Linda is joined by field to fork expert Steve Tricker from Truly Traceable. Learn about game prep and butchery, cook dishes to take home and ... drum roll ... there's the legendary Truly Traceable game pies for lunch. 

    Published in Cookery School

    Check out the new Kitchen Club Masterclasses at The Suffolk Food Hall! I took part in a game masterclass last week which was enormous fun. As well as being informal and informative I made five new foodie friends. I am glad that I arrived hungry because we were served coffee and croissants while we listened to the enthusiastic Food Hall team telling us about the Broxstead Estate produce. The provenance of the ingredients supplied for the days cooking, and used on site is incredible, with as much as possible sourced from the farm. Mikey from the butchery gave a great demo on preparing a pheasant. De-boning, rolling and tying up ready for the oven.Then it was up to us to practice what we had learnt and to remove the breasts off our birds to make our own Pheasant Kievs. Head Chef Steve Robson was on hand throughout the day to talk through the recipes and share his expert knowledge and tips. We made our own garlic butter to stuff the Kievs and were also taught the technique to confit the legs of the pheasants and confit a beautifully carved (by ourselves) piece of potato. Steve kept us busy as we went on to prepare a Red Onion Tart Tatin. This was a carefully thought out menu, perfectly timed, because after two hours of chopping, rolling and stirring we got to take our finished dishes up to the restaurant and enjoy a leisurely lunch. Time to chat, ask Steve questions and swap notes with each other. There was far too much to eat in one sitting, so leftovers are boxed up to take home to enjoy later. More coffee, then back to the kitchen (which had been tidied in our absence) then on to work on our dessert recipe which was a Chocolate Fondant with Blackberry Compote. By the afternoon we were really getting in to it and enjoyed the challenge of spicing up our own blackberry compote and seeing who could get the perfect gooey middle to their pudding. Puddings were revealed at 3.30pm, with lots of oohs and aahhs, as we went back up to the restaurant to enjoy our astonishingly perfect puddings and more coffee. A great day out, with absolutely everything provided including a fact sheet, recipes and I hear a little gift to be added too! Masterclasses cost £75 per person with a very generous discount if you book all four in advance.

    Published in Reviews
    Monday, 11 January 2016 10:09

    Cook with confidence at Braxted Park

    The Cookery School at Braxted Park in Essex launch their brand new 8 week evening course - cook with confidence on 11th april.the course aims to provide a comprehensive introduction to a wide variety of essential cookery techniques from baking bread to knife skills.throughout the 8 weeks, participants will create an exciting and varied menu of dishes including fresh ricotta and spinach ravioli, fillet of trout with salsa verde, chicken noodle soup, steak and ale pie, and even the perfect roast dinner with all the trimmings. with eight sessions on a monday from 6.30pm until 9.45pm, the course costs £795 per person.

    Published in Events
    Saturday, 26 July 2014 11:24

    Lessons in Fish

    Want to learn how to prepare and cook fish? Billingsgate Market staff are running a Summer Seafood School for families with children aged 7 to 13 on mornings and afternoons in August. But they do all kinds of other events and training too...I feel a SuffolkFoodie outing coming on...

    Published in Events
    Saturday, 28 May 2011 20:17

    The Caribbean comes to Stanton

    A day back at school for me, doing a Caribbean cookery session. Five lessons, eighty-five children, loud reggae and chicken with rice and peas. 

    Published in Home Made
    Tuesday, 09 November 2010 13:38

    what we do

    Suffolkfoodie is 17 years old! The blog is noted by many for it's longevity and covers all aspects of the world of food and drink. It's hoped that you find it upbeat and entertaining; it includes reviews of Ruth's experiences when at home in Suffolk, out and about for work or when travelling for leisure. The aim is to include small independent businesses and producers, to tell you about what we've found on the side of the road or what we've enjoyed eating or cooking. If you invite paying guests to your pop-ups or to your supper club, then invite us! If you want to share a recipe or a food story send it to us. We are always on the look out for new trends, exciting new producers and innovative businesses in the world of food and drink. Ruth has considerable food and wine knowledge and as a freelance quality assessor is able to give objective and constructive feedback to producers and hospitality businesses within the industry. Ruth works with PR companies to promote new openings and food events as well as providing expert judging services for food and drink awards. We don't take bribes...but we do accept products for review and are happy to provide feedback on your product or business. Where a fee is charged or products/services gifted we make this clear.  However we do consider carefully whether products or services are appropriate for our blog.  If we like it we will tell others. If you would like more information email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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