There's something about the low sun and the cooler days that tempts me to get out the last of my 2017 green tomato chutney to dollop on a generous portion of game pate and crisp, warm buttered toast. I tried Wild and Game Grouse Brandy and Herb Pate and also their very nice Pheasant, Pistachio and Port Pate. A rather lovely late lunch. Pheasant season starts soon. Whoop!
These little botanical and fruit pockets arrived in the SuffolkFoodie mail box last week and proved to be the perfect excuse to get the gin bottle out and experiment a little. The infusion pockets are fully biodegradable and plastic free (round of applause for that) and have been created by Dominic Limbrey of D.J. Limbrey Distilling to add an additional dimension to a drink. As Dominic suggests, add a different dynamic to your favourite cocktail, pimp up your prosecco or simply add the botanical bags to your tonic. We dangled the cold infusions bags into all manner of mixes and came out with top marks for the Stirring Botanicals in our gin. (elderberries, burdock root, juniper berries, liquorice root, coriander seeds, dandelion leaves, honeybush, elderflower, allspice berry, cardamom, hibiscus, apple, fermented lemon peel, rosehip, orange peel) The Summer Equinox (hibiscus, apple,rosehip,lemon verbena, freeze dried raspberry, freeze dried strawberry) mixed with a plain tonic scored well in our Drinks for Drivers category. Of course Mr S.Foodie enjoyed the lekker flavours of South Africa in his Rooibos Spice infused lemonade. DJ's Cold Infusion Pockets retail at £9.99 for a box of 10 and you'll get a free stirring spoon if you buy a box before 31st December 2018. That's a Christmas present sorted then.
Being in the industry myself I've never really considered hiring a private chef to cook and serve dinner in my own home, but I think I might be hooked! La Belle Assiette offered me the chance to test a stress free dinner party pairing me up with local Suffolk chef Richard Johnson for his Validation Dinner. You see all chefs registered with the online booking platform have to be validated by 'The Jury' to make sure they are of the highest calibre. So my family helped me with the task and six of us sat down to a superb three course dinner last night. Our 'Chef Richard' arrived at 6pm smartly dressed in his whites; I was hoping that the neighbours would spot him because it makes you feel rather grand having a chef turn up to cook the dinner. My daughters wondered if this is what it was like being in the Kardashians because we didn't have to lift a finger, which meant we drank a whole lot more than usual as we made cocktails in the sitting room, while Richard prepared the dinner. We'd agreed a 7.45pm meal time and Richard was relaxed as he served the dinner at a good pace to suit us all. First he delivered a big basket of bread complete with his homemade rosemary, garlic and black peppercorn infused oil with balsamic to dip into. Followed by the starter of his own cured salmon gravadlax with golden beetroot, avocado and dill sauce vierge. So pretty on the plate and causing a few ooh's and aah's as Richard set down the starter in front of us all. A great beginning to the meal with the light, delicious, piquant flavours of the cubed salmon echoed by wonderful aromas of freshly chopped dill. Pork belly followed with dainty and beautifully buttery pomme duchesse, purple carrot, a wafer of crispy Serrano ham and Cognac jus. The pork was meltingly tender, crackling crunchy and all the plates empty when Richard came to clear them. The lemon tart for dessert was a deconstructed affair which included fabulous buttery Breton sable biscuits (Richard is classically French trained also working for many years in France) dollops of homemade lemon curd and raspberries of different textures. The sharp and lemony dessert delivered to the table in a waft of sensational, citrus aroma. Richard has his own coffee roasting company and was keen for us to sample his Mr Beans smooth, rich and robust blend so as a surprise finale he delivered coffee into the dining room and we rounded off the meal. For the first time when entertaining I didn't have to get up from the table, except to fetch more wine, so if there's a downside to this it's the amount of wine I drank because I didn't have to worry about burning the dinner. Richard did everything! What a charming chef he proved to be too, explaining the dishes as he served, cooking the meal and washing everything up afterwards. Not a trace left behind after we said our farewells. The conversation at dinner being 'let's book him again' 'shall we have a party'! There's a simple booking process to bag yourself a top quality chef like Richard, with the La Belle Assiette website offering a £39 Temptation menu, perfect for any occasion; a £59 Prestige menu, a bit more fancy for the gourmets amongst you or the full works Signature menu, £89+ for those wanting to bring Michelin quality into their dining rooms. So choose your location, date and type of menu and the available chefs and their menus will pop up. Make your booking (modifications and dietary requirements can be accommodated) and pay online, it's that easy. The Chef will get in touch, ask about the kitchen facilities and work with you to make sure the meal goes smoothly. You can cancel up to 7 days before your event and make modifications up to 24hrs before. Time slots run from 11am to 10pm with even a breakfast menu offered by a few of the Chefs. Brunch anyone?
- Chef Richard ready to cook!
- The table set by me although Richard would have done this for us
- Richard tells us how he has created the starter
- Salmon gravadlax, golden beetroot, avocado and dill sauce vierge
- enjoying the starter
- My very own Kardashians
- Richard plates the main course
- Main course arrives, The Jury sits.
- Pork belly. pomme duchesse, purple carrot, Serrano ham, cognac jus
- Dessert being assembled by Richard
- Great dinner, happy faces!
- Richard is also has a coffee roasting business called Mr Beans and made us a complimentary pot
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
The food is always very good at The Giggling Squid and it's a particular favourite of Mr SuffolkFoodie who loves a massaman curry. An invitation to try the new summer cocktails and menu last week took no hesitation to accept, so we headed off for supper. Our local branch of the Thai restaurant is Bury St Edmunds, which always seems quite lively and buzzy in the evenings, in fact we both sat by the window and reminded ourselves of how charming the town is on an early summer evening. Cocktails are made with Fever Tree mixers, so high quality and great tasting for a start. I tried a 'Thai Coconut' made with gin and coconut flavoured rum, mixed with ginger ale and fresh lime. Sunshine in a glass! Mr SF enjoyed the strawberry, mint and lime 'Strawberry Cooler,' no alcohol in this one and gets a big tick in the drinks for drivers box. Only gripe is the plastic straws. Food lived up to expectation especially my refreshing starter of Lime and Chilli beef, which was thinly sliced rare, roast beef with a zingy and powerful chilli lime dressing. I'm going to try making this one at home. Thai chicken wings seemed a bit of a safe bet for Mr SF, but actually they were far superior than many and very well seasoned with lots of garlic and fresh coriander. Keang Pa was my choice for main course. The prawn tropical jungle curry was refeshing and again, very spicy with a clear and light broth, rather than the usual coconut milk associated with Thai curries. It was very fragrant with a strong punch of aniseed from the Thai basil and rather tasty pickled peppercorns, which took me by surprise. Beef appealed to Mr SF and an enormous bowl of Beef Rib with Coconut Sauce and a generous quantity of oyster mushrooms arrived for his main course, just a little too creamy for me though. A side of noodles and coconut rice were shared. We also shared a dessert of Caramelised Mango Cake, which although light lacked any real mango flavour and in hindsight we should have remembered that the ice creams and sorbets are always better here. The wine I ordered by the glass was new to the list. Le Secret, Saint Pierre Cotes de Provence Rose, which whilst having a lovely peachy and slightly spicy, strawberry fruit flavour maintained a decent amount of acidity going very well with my curry. Pranee Laurillard, the co-founder of the Giggling Squid is shortlisted for Restaurateur of the Year Award at the 2018 Cateys, one of the most prestigious awards in UK hospitality. Suffolk Foodie wishes her the best of luck!
Head Chef Stuart Drane, formerly of Aurora in Ipswich and more recently Chef Lecturer at Suffolk New College, has taken up the reigns at the Suffolk Food Hall, heading up the brigade in the Cookhouse. I was invited to try the new Spring menu and after a heatwave weekend, the day I went was freezing cold and wet. So I was quite happy to see a slow cooked featherblade beef with roasted root vegetables and roast potatoes on the daily specials and ordered that for my lunch, preceeded by three very crispy and tasty fishcakes with homemade tartare sauce. The new slightly shorter Spring menu offers a very good element of mix and match menu items, and had it been warmer I would have easily been tempted by the Suffolk Gold Rarebit with a side salad. As I took Mr SuffolkFoodie I got to dip into his roasted tomato soup which had dollops of mascarpone, grated Parmesan and olive oil dotted across the surface, and also tried his Shepherds pie, which was rather delicious as it was made from slow cooked shoulder of lamb rather than the traditional minced lamb. Portions are very generous, and being conscious of the amount of food I've eaten recently judging for the Suffolk Food and Drink Awards, decided that sharing a dessert would be the healthy option. I saw some fantastic ice cream sundaes being delivered to other tables, but couldn't resist the sound of the vanilla cheesecake with burnt orange caramel and orange sorbet. The sorbet packed a punch of flavour against the creamy cheesecake and the contrasting burnt caramel flavours and was easily big enough to share. The garden centre and farm shop proved to be a good chance to walk off some of the lunch, but as always, with the next meal in mind I managed to leave with a whole oxtail to cook for the weekend. And that was delicious too!
If dining in is the new dining out then The Spice Pioneer subscription box will be a great success. Members receive a spice box each month in the post which includes a menu plan and recipes. Enough to impress your friends and create a dinner party for four people. There's a postcard from the place that inspired the menu (each month is a surprise and travels the culinary world) and a link to a music playlist to set the scene while you are cooking and dining. The spices are provided for a starter, main course and side dish or a dessert. I've been sent the aromatic Moroccan box and the spicy Sri Lankan box to try, both with easy to follow and inspiring recipes. The quality of the spices is really very good, and for those of you out there unlikely to have a store cupboard with the selection required to cook amazing curries and spicy dishes, then this is the answer. You do need to go and buy the main ingredients but the shopping list is concise and easy to snap on your phone camera. Nothing complicated to search for with all the Moroccan box ingredients found in Lidl and the Sri Lankan ingredients all from Asda.
- Chicken tagine with apricots ginger and ras el hanout from Morocco
- Orange and date salad with preserved lemon and pomegranate molasses from Morocco
- Spicy green beans and black mustard seed from Sri Lanka
- Sri Lankan monkfish curry
- Beetroot curry - really very good and I would never have thought of making this before
- The spice box and ingredients purchased actually fed 6 of us.
It wasn’t hard to persuade me to swap a turkey meal for a delicious #fishmasdinner at Loch Fyne in Cambridge this week. I’m only sorry that I couldn’t try more of the menu. Trot on turkey, I'm eating more fish!
Here's a very tasty Christmas party menu for you instead of the usual soggy sprouts and insipid catering quality turkey. The Giggling Squid in Bury St Edmunds invited me to try their Christmas menu last week so I went on the opening 'locals night' of the massive annual Christmas Market and Fayre. Feeling all festive and with the town buzzing, the restaurant was full to the brim. I took Mr SuffolkFoodie who loves Thai food and we both ate off the Christmas Evening menu, which priced at £29.95 a head including a glass of Prosecco is great value. By the way, where is all this Prosecco coming from, apparently us Brits drink a third of all produced. I hope it's not going to run out.
An invitation to review Giraffe in Bury St Edmunds solved my Wednesday night supper dilemma last week. It's in a part of town that I don't really go to, by the muliplex cinema. I prefer the Abbeygate Cinema with its' arty films and live streamed National Theatre performances. Anyway, I digress ... Giraffe was extremely quiet and to be honest a little chilly but Ben and Lauren who were serving kept it lively and upbeat and chatted to us, providing a great, without being overbearing, service. Well done to them, because it's hard when you are working in a quiet restaurant to keep some pace going. I'd taken Mr SuffolkFoodie so I thought that a steak would be inevitable; he always hones in on meat, being a South African. I actually think South African food will trend at some point soon, so was hoping that the menu might reflect this part of the world, especially with a name like Giraffe, but no Bunny Chow on this occasion. Mr SF chose a Chilli Beef Burrito, which he enjoyed. I had the Lamb Tagine which was a very generous portion and not shy with the meat. It arrived with some ceremony as the lid of the tagine was lifted, tah dah, revealing the dish scattered with tasty pistachios and pomegranate seeds. The blend of meat, spice and apricot was excellent, with a great depth of flavour and assured by Ben, had been made in house. For pudding, as I always enjoy something sharp and fruity, I went for the best option which was a white chocolate and passion fruit cheesecake. I was pleasantly surprised when it arrived with a fresh passion fruit drizzled across the top and not a smear of coulis in sight. A good meal, and definitely worth taking a look at if you want to take children out for a meal (kids eat free) or want a good breakfast before noon. I've been hearing good things about their £5 breakfast deal.
I'm loving the green chilli sauce that Buckshot sauces sent me. It's slightly astringent with lots of ginger and cumin and I am pouring it over everything! I can't eat a samosa without it. Maybe I am addicted. (We really liked the brown sauce too).
It's lovely to see a children's menu with mini portions from the main menu and not a breadcrumb, nugget or chip in sight. The Giggling Squid asked me to review their new children's menu which includes a selection of mild curries, finger food, noodles and rice dishes designed especially with "little people" in mind. I found a couple of little people (thank you Grace and Logan) and took them out for supper at the Bury St Edmunds branch. For £5.95 children get to choose two dishes each which come with free plain or sticky rice. Logan, who declared fussy eater status on arrival went for the Grilled Pork Skewers and Chicken Fried Rice, having first tucked into a bowl of the spicy prawn crackers. Grace with a more adventurous and self assured palate chose Spring Rolls and a Pad Thai with Prawns, which she declared as yummy. Sadly the roti pancakes were not available for pudding (an extra £2.00) but the icecream was, and arrived with some colourful slices of fresh fruit on the side. Portions are very generous, in fact possibly too large for smaller children, but parents can always help out!
- add prawn crackers for £2
- crayons and a colouring competition
- Grace chose Spring Rolls, Pad Thai Noodles with Prawns and Sticky Rice
- Logan chose Grilled Pork on Skewers, Chicken Fried Rice and Plain Rice
- add pudding for £2, ice cream comes with fresh fruit slices
- the restaurant
Why are all the decent pubs I've been to recently near Woodbridge? Last week I took Mr SuffolkFoodie to The Turks Head for a late Sunday lunch, as I'd been invited by Jemima the owner. Jemima was actually away on holiday, so I was sorry not to meet her. Still, I admire an owner who offers a review meal and shows such enormous confidence in the staff ... and the staff were brilliant, all quite clearly trained in their roles, and friendly, without hovering or being stifling. The Turks Head is a family and dog friendly gastropub with the Hasketon countryside providing some great local walks. (Handy PDF downloads for 11 guided walks are provided on the website). Even at 5pm, on an early April evening, the terrace was busy with families who looked as though they were stopping for mid walk refreshments. There's also a proper pentanque pitch, which has been added to my list of 'must investigate further, it could be fun' activities. The Sunday lunch is a set menu of 2 courses for £19 or 3 courses £24. I was hoping to try the Gressingham duck steamed dumplings which apparantly are a favourite of the regulars, but they had eaten them all, and so the replacement dish was an oriental duck salad with hoisin, which came garnished with wafer thin hot and piquant pickled ginger. A Caesar style, wild turbot salad had crunchy homemade croutons, whole anchovy fritters and with a very generous amount of wild turbot soldiers, a novel and very good take on the classic version. Spotted also on the menu was a foraged nettle soup which sounded tempting. The head chef, Mauri is a classically French trained chef who was born in India and has worked in many high profile establishments, the menu reflecting his eclectic range of cooking styles from around the globe. The highlight dish of our lunch undoubtedly being a local venison bhuna masala with rice, papad and raita. It is probably the best curry I've had between Southall and Leicester with powerful spicing providing the punch required of a great curry. Tender, pink roast sirloin of beef was topped by an impressive and very large Yorkshire pudding and was served with side dishes of tomatoey ratatouille, roasted carrots, celeriac and a cauliflower cheese. We finished with a banoffee pie (Birdy our delightful waitress telling us that the customers had petitioned when the pudding had been removed from the menu, so now reinstated) and Hamish Johnston selected British cheeses, which included a Perl Las, a Godminster organic Cheddar and Ellingham goats cheese. Behind the bar is a great range of local cask ales and my favourite Aspalls cyder and notably an excellent range of interesting soft drinks for the driver. There are three sittings for Sunday lunch starting at 12 midday with the last sitting at 5pm.
- Dogs are welcome
- Oriental duck salad with hoisin
- Caesar style wild turbot salad, croutons, anchovies
- Roast sirloin of Suffolk beef, Yorkshire oudding, red wine gravy with lovely seasonal vegetables
- Local venison bhuna masala, rice, papad, raita
- Banoffee pie, toffee sauce, caramelised banana
- British cheeses from Hamish Johnston
- Families are welcome
- the dining room
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.
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.
- well packaged including an ice pack to keep cool
- cheese and fridge etiquette
- unwrapped and bringing to room temperature
The rich yellow moon rising last night proved a good omen for our visit to The Unruly Pig. The Driver’s Drinks menu pleased Inspector X as did her Unruly Damson Spritz. I chose a large glass of the soft and very approachable Italian Barbera. The Unruly Pig has an interesting set menu, which changes often, but the piece de la resistance was on the regular menu that is changed monthly. I was leaning towards the Crispy Duck Egg with Parma Ham, Jerusalem Artichoke and Hazelnut starter when Brendan the congenial owner recommended a new addition: the Venison Tartare and Croquette with Beetroot, Apple and Blackberry. Beautifully seasoned venison tartare, with a delicate balance of tiny apple cubes, beetroot, blackberries, a lacy bread disc and a croquette of slow cooked venison haunch was the unrivalled star of the evening. Inspector X had the Ham Hock on Toast with Gorgonzola which although delicious was quite overshadowed by my venison. There is something to please even the pickiest diner on the Unruly Pig menu. Main courses chosen were Roasted Wood Pigeon Breasts with Pigeon and Black Pudding Pie (I could have eaten this little pie as a meal by itself) and Inspector X had Fillet of Hake with Saffron, Tomato and Haricot Bean Stew from the set menu. Brendan prides himself on his impressive appreciation of wines, including the Unruly Pig’s dessert wines, and we were delighted with his recommendations, a Chilean Sauvignon Blanc and a Cadillac (French) – although I still prefer my pronunciation. My Damson and Pistachio Bakewell Tart was delicious but would have been even better served warm. The ever sweet and generous Inspector X shared her Hazelnut Panna Cotta with Roasted Pears and Coffee Gel (set menu) which was the perfect end to a great evening’s dining. We were guests of The Unruly Pig but amazed by the value of the set menu (two courses £15, three courses £18) and the regular menu won't break the bank either. Hearing something of the drama of the fire in the restaurant we celebrated Brendan’s dedication in getting the restaurant up and running again so quickly. At first glance the décor is almost unassuming but as the evening goes on it clear everything has been thoughtfully put together – right down to the background music and glass jar filled with dog biscuits on the bar counter. Heartfelt thanks to Brendan and his team. If I lived closer to the Unruly Pig I would soon qualify for a diamond loyalty card.
- Fillet of Hake with Saffron, Tomato & Haricot Bean Stew, Wilted Gem Lettuce
- Roasted Wood Pigeon with Pigeon and Black Pudding Pie, Kale and Mushrooms
- Dog biscuits on the bar ... Pooches welcome
- Unruly Spritz ( homemade Damson cordial)
- Venison Tartare and Croquette with Beetroot, Apple and Blackberry
- Dinner by candlelight
- Set menu
- Damson and Pistachio Bakewell Tart
- Hazelnut Panna Cotta with Roasted Pear and Coffee Gel
As I was so well behaved at the opening night of Giggling Squid I was invited back to review dinner. I took Scarlett who has been to Thailand, travelling extensively and returning with tales of delicious food. Bury St Edmunds folk are always very good at supporting new restaurants and four weeks on from opening it was packed on a Thursday night. It got a big thumbs up from both of us both for food, service and atmosphere. We sat at the back of the restaurant by the bookshelves which are full of second hand books so between courses we got stuck in to a little reading...
We were invited to attend this lovely town's annual event this year as the official bloggers and spent the morning queueing to sample some of the best bangers this part of Suffolk has to offer. The only problem with inviting bloggers and tweeters is that you need a strong fast signal - and as we know Suffolk seems to have some of the worst in the country.
Bang on the toast trend, we are excited about this new company called The Cheese Postie. For a £3.99 a week subscription, a DIY savoury or sweet toasted cheese sandwich will drop through your letterbox. The ready to assemble ingredients will include quality artisan bread (including gluten free) the filling and a toasting bag.
Yis' day on my visit to The Cookhouse at The Suffolk Food Hall for lunch, I had the chance to chat to owner Oliver Paul, who jointly runs the business with his cousin Robert. This is diversification on a hooge scale, with former cattle rearing units and silage clamps converted into a massive food hall, garden centre and cookhouse. There are commercial food production units complete with ice cream parlour and a large play area for kids with beautiful views across to the River Orwell. This is the kind of place you can wander for hours, with one area leading you into the next and something new round every corner. The provenance of this food doesn't get much better. Keeping it on the family farms with milk-fed pork, game, carrots, potatoes and onions coming from Broxtead while the Freston farm provides the Red Poll beef. The butcher in the food hall even sends the chicken carcasses to Steve Robson, the head chef (and our new Dish of the Day) to make stock. Nothing is wasted.
I ate a starter of lemon and herb hummus with flatbread and olives, chosen from the Summer Set Menu (2 courses £15.50/3courses £19.00 and hooly good value). Then I chose the Deben mussels which are from local supplier Simpers of Suffolk. Last time I tried their mussels I thought they were on the small size, but these were plump and succulent, although a bit hard going served with two thick doorsteps of bread and chips. There isn't a commercial deep fat fryer? They must be soft in the hid, I thought, but these homemade chips were great. I'm a fan of bite size desserts because you can pretend that you are aren't eating so much, so I pretended that I wasn't eating very much and chose 'A couple o' three'. A properly made mini apple and elderflower turnover, a slice of summer puddin' and - best on the plate - raspberry and balsamic sorbet. A roight old Suffolk feast.
Is there a better way to spend a lazy afternoon than sitting and enjoying a Luxury Afternoon Tea, overlooking Neptune Marina and from the comfort of the chic Salthouse Harbour Hotel? Myself and a carefully selected afternoon tea aficionado arrived to a warm welcome from Hollie. The champers arrived first - Dom Ruinart (from the oldest Champagne house in France) We chose English Breakfast from the selection of 10 loose-leaf teas and tucked straight into a good home made sausage roll; egg mayonnaise sandwiches that were well seasoned and freshly cut, cheese scones filled with cream cheese and tomatoes were the big boys on the block and an open smoked salmon sandwich was colourful and delicately topped with a frond of fresh dill. Up a layer on the vibrant bue and rather wobbly cake stand to the sweet section. Favourites here were the mini chocolate éclairs, light, bursting with fresh cream and drizzled with chocolate. Macarons were a delicate yellow and filled with a zingy lemon curd. A fruit tartlet not mentioned on the menu was colourful with sliced strawberries, raspberry and kiwi fruit on a crème patissiere. Oh the calories! Deep breath, a little rest, the teapot topped up.
The next round included the soft creamy cupcake - we were divided on opinion, I said a little boring, companion said light and deliciously vanilla flavoured. There was flapjack and a chocoholics delight of rich, dark chocolate mousse on a crunchy biscuit base. We still had the scones to go! Whilst having a breather we discussed whether the clotted cream or the jam should go on first. These were excellent freshly baked scones, served warm, soft crumb in the middle and crisp crust. We cut them in half and tried it the Cornish way - jam on top - and then the Devon way - cream on top. Either way the afternoon tea was excellent.