Thursday, 15 June 2017 15:16

    It's ice cream weather!

    Actually it doesn't need to be ice cream weather to enjoy a visit to Hadley's Parlour in Lavenham. We went on rather a chilly day but enjoyed tasting a selection of the handmade icecreams that really do offer satisfying, smooth and creamy flavours using locally sourced Fen Farm milk and cream, Elmsett Game Farm eggs, Maldon sea salt and Pump Street chocolate, to name a few. You can get very good coffee and mini cakes as well, if you are greedy like me.

    Published in Cafe and tea rooms
    Sunday, 26 March 2017 11:54

    Sisters in Cheese

    We were thrilled to receive this parcel in the post; a selection of cheeses from The Fine Cheese Co. Delighted also that we were sent a selection to review called Sisters in Cheese, a one off selection created especially with Mothers Day in mind - the three cheeses recognising women's roles as cheese-makers down the ages, and a tribute to today's 'dairymaids'. A very appropriate range in time for our own Mothers Day lunch where my three daughters thought that it meant a cheese each! We're all cheese lovers in my house and considering that all three daughters worked for me at some point waitressing in my restaurant where only English cheeses were served they've had to learn their stuff, so I didn't mind sharing.        sisters in cheese

    The selection included a Sharpham Brie which is a raw, Jersey cow's milk cheese made in Devon on the Sharpham Estate. Rich, delicate and creamy with an unctuous texture. The cheesemaker is Debbie Mundford. 

    A baby Curworthy, a pasteurised cow's milk cheese dating back to the 17th century, and thought to be even older than Cheddar. Smooth, firm and mellow with a creamy flavour and made by Rachel Stevens.

    Wigmore, a raw, Ewe's milk cheese with a gentle, delicate flavour and made in Berkshire by Anne Wigmore. 

    The Fine Cheese Co is based in Bath, with a branch also in London just around the corner from Harvey Nicks. If you are unable to visit then the online selections and cheese gifts are very tempting with a frequently changing cornucopia of cheeses to choose from. I even spotted our own Suffolk produced Baron Brigod. My parcel arrived in great shape, with ice pack keeping it cool and the cheese all in perfect shape. A handy caring for your cheese and cheese etiquette leaflet included too.

     

     

    Published in Shopping
    Sunday, 26 March 2017 11:51

    Meet Mossy

    We met Amos Smith aka Mossy back in the middle of 2016 when he brought us some test jars of his deliciously moreish homemade yogurt. He wouldn't deliver until he was sure he had perfected the recipe, which had been handed down to him from his Auntie Jo.  So we waited patiently. When it finally arrived we loved the slighty sweetened, faintly caramel like natural bio yogurt. In fact we have been watching Mossy and waiting ... and waiting for the product to launch. At last Mossy has his production line up and running and his yogurt production perfected. Check out this map of stockists.

                                                        IMG 8708

    Published in Dish of the Day
    Wednesday, 25 May 2016 11:30

    Lady Bakewell-Park

    Lady Bakewell-Park (aka Becky Sebright-King) produces baked goods using locally sourced ingredients wherever possible. Find her in the Cookhouse at Suffolk Food Hall. Order your own personalised, hand-made biscuits online.

    Published in Artisan producers
    Wednesday, 29 April 2015 14:23

    The Friendly Loaf

    I just drove home way too fast because I had a loaf of freshly baked bread in the back of my car.The smell was tormenting me and I wanted to cut myself a slice and spread it with butter.The loaf of Pakenham bread (made with Pakenham Mill flour) had just been baked by Mark Proctor from The Friendly Loaf Company which is based in Rede.The smell of a bakery always brings back childhood memories of visiting my Grandad in his bakery in Ixworth. Mark told me all about his Barm bread, which is an ale leavened bread.I'll try that next time. He also told me he has a job vacancy for a bakery assistant, to help him in the bakery and learn the art of breadmaking.Now that is a fine opportunity....

     

     

    Loafinside

    Published in Bread and cakes
    Tuesday, 16 December 2014 11:05

    Ready made as good as home-made? Hell yeah!

    Look at this excellent selection of ready made deli-products! I don't usually buy ready made salads and sandwich fillings but was sent these to review by Wolff-Evans and Sons after doing a little feature on them for our Dish of the Day.Their original Homeslaw made with savoy,red and white cabbage was dressed with a creamy mayonnaise and some onion adding a bit of punch. Looks just like homemade coleslaw and tasted as good as the one I make myself. Egg mayonnaise, well I am always dubious about pre-prepared sandwich fillings and expected at least a whiff of eggy sulphur to put me off when I opened the lid. Tah Dah! Nothing but fresh,simple and tasty free range eggs with mayonnaise and also very well seasoned; although I did add even more cracked black pepper to mine. The Tuna fraiche was the highlight for me. A set, light spread which was creamy and delicately flavoured with capers and onion and some texture of free range egg. It could pass off as a dinner party starter, reminding me in style of a salmon mousse. Far superior than I imagined and wolfed down by my family in minutes. Available at your local East of England Co-Op.

    Published in Shopping
    Thursday, 24 April 2014 16:42

    Ooh la la! Suffolk has a new Patissiere

    At the arty Alde Valley Spring Festival we found Henrietta's Pop-up Patisserie which was tucked away inside White House Farm at Great Glemham. Tea and cake for two cost £6. Wow!

    Published in Pop-ups
    Thursday, 24 April 2014 13:53

    Our May Dish of the Day is Mrs Bennett

    Thank you Mrs Bennett for sharing your Mango Chutney recipe with us. Keeley Bennett makes pickles and chutneys from her home in Polstead, Suffolk using recipes handed down through four generations of the family. You will find Mrs.Bennett's Pickles and Chutneys at Lavenham Farmer's Market or look out for her products in farm shops and local deli's. Keeley says that she finds most people like a mango chutney with their poppadoms even if they don't like a chutney with their cheese!

     

    MANGO CHUTNEY

    Ingredients:
    900g ripe mangoes - peeled, stoned and chopped
    300ml of cider vinegar
    225g cooking apples - peeled, cored and chopped
    1 large onion, finely chopped
    1 large clove of garlic (or two small ones) - crushed
    200g demerara sugar
    5cm root ginger - peeled and grated
    1 teaspoon of cumin seeds

     

    Method:
    1. Prepare the mango and place in a bowl with the salt. Set aside while
    you prepare the rest of the vegetables.
    2. Place the vinegar in the pan and heat gently (do not boil). Add the
    sugar slowly until all of it has dissolved.
    3. Add all of the remaining ingredients to the pan and bring to the
    boil, stirring frequently so that the ingredients do not catch on the
    bottom of the pan. Reduce the heat and simmer for approximately 1 hour,
    stirring occasionally and until the chutney is thick.
    4. Place into sterilised jars*. Leave for approximately 3 weeks to
    allow the ingredients to mature.* You can easily sterilise jars by placing clean jars (and lids) into a hot oven for 10 minutes. Obviously taking care when handling them.

    Published in Dish of the Day
    Friday, 04 April 2014 10:11

    Chatsworth Road Market

    Amazing food stalls here at Chatsworth Market every Sunday morning. I regretted my big breakfast because I couldn't eat lamb with pomegranate from the Persian stall.  Bought some lovely cheese though from this farmers son.

    Published in Abroad

    I found Hudson and Hudson in Colchester when I parked in Williams and Griffin car park and walked through to North Hill.  In the most surprising location(although I admit to not knowing Colchester very well, so it might be a prime location)you can actually walk through it, in one door and out of the other, if you are not superstitious. The in house chefs prepare everything that is on the deli counter and on the menu. I had eaten a full English breakfast before I discovered it so I decided on a coffee and a takeaway pork pie and black pudding scotch egg. They were both really good. But I wished I had bought a fish cake too.  The deli is licensed and stocks all locally produced food and larder items.

     

     

    Published in Restaurant foodie
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