mulberry bags india Latest Norfolk and Suffolk News
A is for apples, and the juice from producers, ranging from Norfolk Pure Apple Juice at Ashill with its dry apple, sweet apple, mulled apple and even jubilee juice, to Groveland Farms’ Roughton and Aldborough orchards; and the Crones Organic range from Kenninghall. The food festival is a chance to taste all sorts!
B is for beer from our many micro breweries and long established favourites Adnams; and B is naturally for beef, such as the Aberdeen Angus pedigree herd at Jane Cargill’s Foxley Wood farm which is bred and reared on the farm, fed grass, silage or hay depending on the season and then hung on the bone for several weeks to mature and tenderise. Find out more at the food festival.
C is for chocolate from top quality producers such as Silver Fox Chocolates at Riddlesworth; and also for chillies from Philli Chillies at Great Hockham with its range of fresh, smoked and dried chillies, sauces, oils and relishes.
D is for duck from Gressingham Duck, which has farms in east Norfolk, north Norfolk, Breckland and west Norfolk. Or D is for the dandelion and burdock, refreshing drink from Watton’s Breckland Orchard, the British equivalent to root beer for those wondering what it tastes like.
E is for eggs, whether they’re from rare breed bantams, the Watercress Lane Duck Eggs at Mattishall, or from free range chickens such as Wayland Free Range at Watton.
F is for fish from the fishermen working off the Norfolk coast; and F is also for traditionally milled flour from mills such as Denver Mills and Letheringsett Watermill; or, of course, fudge from the likes of Fab Fudge. Find that at the Taste the Best of Norfolk Food Drink Festival and Family Fun Day at the Norfolk Showground, Sunday, September 9, 11am 4pm.
G is for greens.
I is for ice cream from the delicious likes of Ronaldo and Lakenham Creamery in Norwich; or Iceburg lettuce from people such as East Coast Growers at Martham.
J is for jams, such as those created the traditional way in copper pans with lemon, sugar and locally sourced fruit by producers such as Preserves and Jams near Fakenham.
K is for kale, both smooth and curly, a once again popular green vegetable in many allotments and on restaurant menus, easily cooked in a stir fry or, with stalks removed, added to the last five minutes of a casserole.
L is for lamb from many many excellent sheep farmers in the county, such as Mayfields Farm, near Reepham, which concentrates on rare breed Norfolk Horn, the extremely woolly Southdown, the small Scottish Blackface and the easy going Ryeland.
M is for marmalades from makers such as My Specialities Ltd who make them the traditional way with alcohol; and, of course, M is for milk,
a staple of the Norfolk farming world.
N is for noodles, nuts and nachos and also the nutmeg in the classic Lincolnshire pork sausages by Samphire, with ginger and mace to complement the sage, onion and coriander.
It’s a sausage particularly loved by chef Gary Rhodes and rather good with mashed potatoes and onion gravy. Find out more during the food festival!
O is for okra, cooked dry with onions and spices, as sold by Ethnic Fusion of Dereham, and available during the food festival. And O is also for organic pretty much everything from around the county; or oysters from Thornham, and oats from small and large producers.
P is for the fabulous Parsley Mojo Sauce from Guancheros at Gorleston; and P is for poultry such as the turkeys and geese reared on the farm at Great Grove Poultry at Caston, near Attleborough.
Q is for the most excellent quiche made by the team at Sara’s Tearooms on the seafront at Great Yarmouth. Loved particularly for the homemade cakes, the quiche is hard to beat, too. Sara has a special Homemade by the Seaside month of extra special delights and offers during the Festival from September 1 30.
R is for the rapeseed oil from Yare Valley Oils, which is grown in the Yare Valley and cold pressed on the farm; it is ideal for roasting, for sauces and marinades. And R is for rare breed meat, such as that from Tavern Tasty Meats, Norfolk’s only accredited rare breeds butcher.
S is for shellfish, such as mussels from Brancaster Bay, cockles, whelks, winkles and shrimps from Kings Lynn, oysters from Thornham, and crabs and lobsters from Cromer. Or how about the raw mixed spicy sunflower and pumpkin seeds from Thetford based Raw Nibbles, happily showing off their wares from raw brownies and raw pizza to raw chocolate coated nuts.
T is for trout, ideally stuffed with parsley, lemon and pine nut couscous. Available from good fishmongers, or pop into Narborough Trout Farm and Smokery for award winning smoked trout pate. And don’t forget T is for turkeys from Bernard Matthews, and the famous Peele’s Norfolk Blacks.
U is for the unrefined caster sugar infused with fragrant rose petals to create the rose sugar; or infused with food grade Norfolk lavender for the lavender sugar; or with vanilla for the vanilla sugar, made by Essence Foods, at Great Dunham.
V is for venison and V is for vinegar, such as the fruity range from Scrubby Oak Fine Foods at Watton, and the cider vinegars used by Norfolk Finest Food in its traditionally made chutneys and pickles.
W is for wine from award winners Winbirri Vineyards at Surlingham; and naturally W is for wheat, grown to perfection in Norfolk and the essential ingredient in so much, from pasta to bread.
X is for Xmas pudding, made by the Chutney Pickle and Pudding Co, of Hemsby, which has free tastings during the festival; and Xmas cake full of fruit and flavour and beautifully decorated as a festive teatime centrepiece, such as those made by Hannah Doncaster of Honeysuckle Cakes in Norwich. Try her cakes at the Norfolk Producers Food Fair at The Forum, Norwich, September 8, and the Taste the Best of Norfolk Food Drink Festival and Family Fun Day at the Showground on September 9.