It was so tempting to have a lick of the plate and the juices left in the bottom of the bowl, once I had polished off the Isle of Wight tomato salad at The Northgate last week. The delicious hibiscus and sherry vinaigrette dressed tomatoes, topped with light, whipped cobnut cream and nasturtium pesto reminded me of a Spanish Gazpacho. And sitting outside on the lavender edged terrace, on what must be Bury's only central, outdoor, dining space added to the relaxed and laid back dining experience at this striking Victorian townhouse. I was invited to try the new menu and to tour the newly refurbed restaurant, cocktail bar and lounge ... all are quite stunning. There's a private dining room seating 14 (complete with giant framed cockatoos looking on). A brilliant and boldly decorated cocktail bar and a Chef's table where you can dine and watch the brigade at work. Head Chef Greig Young uses the best produce he can find, with the Taste of East Anglia menu (£45 a head) offering a selection of seasonal small plates, inspired by the local area and it's producers. And no I didn't only eat a salad, I ate bread made with Pakenham Mill flour, then a crisp and light Norfolk Dapple gougere, next came hand cut beef tartare with pickled mustard, broad beans and red endive, followed by a spiced East Anglian bhaji using local potatoes, and the finale of the savoury plates; fillet of plaice in a seaweed crust with a crisp lobster 'scampi' on a light hollandaise, lifted by slices of pickled cucumber.  Greig chose to serve a whipped dark Tosier chocolate, creme de cacao ice cream on a saucy kombucha, caramel espresso as a pre-dessert and then for the main dessert - like I really needed two, roast white chocolate with hibiscus (think Caramac, but better) with roasted red fruit, raspberries and milk ice cream. As well as the superb food at The Northgate staff are also delightful, providing a professional, discreet yet friendly service under the expert guidance of Manager Michael Box.

• the homemade bread
• Norfolk Dapple gougeres
• Isle of Wight tomatoes, juicy with the hibiscus vinaigrette and you'd never believe that with the cobnut cream this is a vegan dish
• Hand cut beef tartare, pickled mustard, broad beans
• Bhajis made with local spud, crips and moreish, vegan too
• A huge lobster 'scampi' aloft the plaice fillet with pickled cucumber hollandaise
• Whipped Tosier chocolate with the slightly sour Kombucha espresso caramel and creme de cacao ice cream
• Caramac! Big shards on milk ice cream and roasted red fruits
• Affordable and interesting lunch menu, perfect for al fresco dining
• The cocktails are excellent too
• Smile! Head Chef Greig Young and Manager Michael Box
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I made this for supper last night with a bag of swiss chard grown by my cousin Jo. Posting the pics on Instagram has obviously whetted a few appetites so here's the recipe. A savoury souffle is not as hard as it looks and can turn very economical ingredients into a luxurious dish. For a perfectly fluffy and towering souffle, remember no peeking while it's cooking. Put it in the oven (don't slam the door or you'll knock the air out) and patiently wait for the cooking time to elapse. Experiment by using different cheeses and swap spinach for mushrooms, cooked leeks, roasted peppers or anything else you fancy.

I just made this delicious squidgy lemon and lime curd shortbread. It's for pudding tonight but Scarlett and I can't stop ourselves, so maybe there'll be none left by then.

That's French for my birthday (part 2.) This time up North at Flint Vineyard in Earsham. Owner Ben Witchell took us on his two hour Winemaker's Tour which was bloomin' brilliant. If you want to learn how to make wine then this is as good as it gets on an English vineyard tour (and I've done a few.) Ben shared his story of giving up his day job in order to study Oenology and Viticulture at Plumpton College from where he travelled to Beaujolais to take up his first winemaking post. Hannah his wife has accompanied him on his journey and together they now run this cutting edge vineyard. The tour started at 10am with a welcome glass of Charmat Rose, the best time of the day for your tastebuds apparently. Ben walked and talked with us to the vineyard and then on to the winery, which was followed by a tutored tasting of their Silex Blanc, Bacchus and Pinot Noir. We stayed on for the 15 mile lunch (an additional £19.50) but worth every penny and included plates of Baron Bigod and St Jude cheeses, Marsh Pig charcuterie, Hempnall Village bakery bread and Eastgate Larder medlar jelly; all produced a corks pop away from the vineyard. Oh! ... and the lunch includes another glass of wine.

• the 15 mile lunch
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• Charmat Rose welcome
• visit to the shop
• a winemakers tools
• one year old barrels
• lunch menu
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