From my foodie friends and family this year I received - A Cheesemonger's History of the British Isles by Ned Palmer. A selection of English cheese.. A bottle of Mancino Vermouth and a Nut Mug in a pear tree. All wonderful. Thank you!
- 'an informative romp through centuries of British cheesemaking'
- Wensum White - a Brie style Norfolk produced Goats cheese
- Who'se the nut then? Brought back from Abu Dhabi by my Alice
- A bittersweet and floral vermouth containing 37 botanicals. Delicious licquorice and angelica notes work perfectly with a slice of orange.
Whenever I see Paris Brest on a menu I'm reminded of Tony, my very eccentric head waiter who I worked with for many happy years at The Chalice Restaurant in Bury. I cooked, he was front of house. His first job when he arrived at work (usually late as he stopped to buy things on the side of the road, arriving in with eggs, flowers, vegetables and often a piece of furniture) was to check what was on the menu and then to hand write the copies. His handwriting was awful and his speciality was the deliberate misspelling of menu items hoping that I wouldn't find out before the end of service and allowing him to regale the customers with a verbal description of the desserts of the day. 30 years on I will never forget his squiggle, the r and i in Paris becoming an m. So dear followers, in honour of Tony I give you my recipe for Pams Brest.
Cheester Eggs from Butlers Farmhouse Cheeses. Cheddar or Blacksticks Blue, definitely an Easter Egg to nibble on.
Fray Bentos the iconic pie brand and favourite pie maker to actor Sean Bean, are introducing the Vegetable Balti pie, filled with potato, onion, red pepper, tomato, carrot and peas in a spicy balti sauce. I can't wait.
I thought it said deep fried crab land and was ready to visit. Huh! Legoland came joint last in the Soil Association Visitor Attractions League Table 2018. A survey of food offered to children and families at the UK's most popular visitor attractions
Football's coming home! As long as Harry doesn't eat too much at his favourite restaurant, Sheesh in Chigwell. 'Once you arrive through the electric gates your sheesh experience will truly begin'. Note fellow restaurateurs, their booking policy. I wonder how many no shows they get?
We require a deposit of £10 per head for tables 5 or more
8 is the biggest table and it must be a mixed party of male and female
Friday and Saturday evenings, 6 is the biggest table and it must be a mixed party of male and female
You can have a party of 10 in the Sugar Suite, please go to the Sugar Suite page for details
Every table in this restaurant has a 2 hour sitting (except the Sugar Suite)
All confirmation is done on the morning of your booking via a phone call or a text, if you don’t confirm your booking you will lose your table
If bigger parties turn up with less people, the missing people will lose their deposits
No cakes, drinks, food, balloons or other decorations can be brought into the building from outside
Food redistribution charity FareShare East Anglia officially launched in Ipswich today with the aim of supplying hundreds of local charities with good food that will otherwise go to waste. FareShare is the UK’s largest food redistribution charity tackling food waste and food poverty by redistributing in date, good quality food from the food and drink industry. The food is redistributed to frontline charities and community groups that support vulnerable people, including homeless shelters, children’s breakfast clubs, and domestic violence refuges. These organisations transform the food into nutritious meals, which they provide alongside life-changing support. The FareShare East Anglia Regional Centre was made possible through a £500,000 donation by the Enterprise Rent-A-Car Foundation as part of its ‘Fill Your Tank’ programme. So how can you help? If you are an East Anglian charity or community group interested in becoming a food member to access good quality in-date food, visit http://fareshare.org.uk/fareshare-centres/east-anglia/. If you would like to become a local 'food hero' and are free to volunteer a few hours a week to drive surplus food to local charities and groups, visit http://fareshare.org.uk/get-involved/volunteering/apply-to-volunteer-east-anglia/
Inspired by last years road trip, Mr SuffolkFoodie and I returned to the U.S in February to catch the Daytona 500 and take a quick look at Miami (nice Empanada and Cuban coffee at the airport kiosk) before heading over to Barbuda, one of my favourite places in the world, where they weigh you, and your luggage before boarding the six seater Islander plane. Travel light if you want to fit in! My sister, founder of SuffolkFoodie spends most of her time in Barbuda, running the ArtCafe and cooking food for the few tourists that discover the beautiful, unspoilt, tiny island. It's modest in amenties but makes up for it a hundred times with the best beaches and friendly Barbudans who embrace visitors, happily sharing their limited resources. The extreme of Miami, where everything is massive, high cholesterol and hyped, except for the dogs.
- Daytona 500 crowd
- gator bites in the Everglades
- St Louis ribs at a car show
- Strong Cuban coffee and Empanada's at Miami airport
- Coopertown Cafe in the Everglades
- A Coopertown breakfast
- Lobster roll from a street food van Daytona 500
- funnel cake at the races
- island breakfast in Antigua
- weigh in at the airport
- sending supplies over to Barbuda
- quick side of the road snack in Antigua
- street food served with a smile in Antigua
- the flight from Antigua to Barbuda on an Islander plane
- limited supplies in the Barbuda shop
- our supplies arrive on the Lady Jen
- but there are always lobsters
- Byrons place
- barracuda on the beach
- charcoal making using Cinnamon wood and Jamaica wood
- sea urchins
- jelly coconuts
I opened my front door this morning to find this on the handle. In the seemingly never-ending competition between food start-ups I thought this was a great marketing tool - I actually read it before I put it in the bin. On offer and described by Time Out as 'Swanky Chef-made Meals' were Flat Iron steak, Artisan breads, Berlin Brunch which I had to look up, Truffle Mac'n'Cheese, Avocado sourdough, Club sandwich and Prosecco or Bloody Mary - all available at weekends from 11.30am to 10.00pm. But I won't be ordering because I will be making my own.