Displaying items by tag: review

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...

• How to build a mud oven
• you will find interesting books!
•  

We started our meal with Seafood Streetfood, which looked rather posh for street food; with a plump scallop and a few prawns cooked in chilli flake, lime, ground roasted rice and nam pla. I could imagine buying the grilled marinated pork skewers, Moo Ping, on the streets of Thailand - the dipping sauce was light with a gentle chilli kick. We ordered a Jasmine and an Egg Fried rice to eat with our main courses of Tamarind Duck, which arrived sizzling on a griddle plate. Lovely piquant flavours and none of that thick cloying that is usually associated with sweet and sour sauces. Squid Gra Pao was more fiery chilli with tender squid, and lots of it too. I always try the dessert; there is always a little room to squeeze something in. I had the Caramelised Mango cake and Scarlett had the Mint and Lychee Sorbet. We thought that the sorbet was the best of the two puddings, very luxurious with fresh mint flecks. So now off home to build a mud oven.

• Caramelised Mango Cake £4.95
• Moo Ping £6.50
• Seafood Streetfood £7.50
• Mint and Lychee Sorbet £4.95
• Squid Gra Pao £14.50
• Tamarind Duck £14.50
•  

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.

Old Speckled Hen is celebrating Easter this year by bringing its much loved ale to Suffolk in a characteristically cunning style, that's set to test the grey matter and get those bushy tails wagging. The UK's number one ale brand will be burying its Hunt for a Hen Travelling Bar in a secret location in Bury St Edmunds on Saturday 14th March, and rewarding those who find it with a free pint of its full, smooth flavoured ale, in exchange for a social post. The social hunt will be taking place across four secret locations in the UK throughout March and the Easter weekend with clues appearing online from March 9th. All those up for the "Aleventure" just need to follow @SpeckledHenry on Twitter and keep a beady eye out for his clues dropped with a dedicated #huntforahen hashtag. It's then up to you to crack the clues and head to the secret location to reap the reward.It won't be hard to miss. Free ale won't be all that's on offer;there will also be the opportunity for dedicated explorers to boost their trophy cabinet with the Old Speckled Hen "Hen Hunt" competition. There are lots of prizes on offer including free beer and even up to £1000 in cash. SuffolkFoodie also have some prizes to giveaway.

 

Being serious foodies we also recommend that you try baking this delicious ale infused chocolate cake.

 

Rich and Dark Old Speckled Hen Chocolate Cake

 

 

Delicious served with freshly whipped cream....

 

Preparation Time: 20 minutes

Cooking Time: 20-25 minutes

Ingredients;

175g self-raising flour

• • ¼ level tsp baking powder

  • 1 level tsp bicarbonate of soda

  • 275g dark brown soft sugar

  • 110g spreadable butter

  • 2 large eggs, beaten

  • 50g cocoa powder, sifted

  • 200ml Old Speckled Hen

  • For the Icing:

  • 200g butter, soften

  • 400g icing sugar

  • 2 tbsp Old Speckled Hen

  • 50g dark chocolate, melted

  • Cocoa powder or grated chocolate to dust

  • Method:
    

 Preheat the oven 180°C, fan oven 160°C, gas mark 4.  Grease and line the base of 2 x 22cm round cake-tins, with non-stick baking parchment.

Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl or the bowl of a freestanding mixer.

Add all the other ingredients, except the Old Speckled Hen. Either using an electric hand whisk or the freestanding mixer combine all the ingredients for about one minute until you have a smooth creamy consistency.   Add the Old Speckled Hen a little at a time until thoroughly combined.

Divide the mixture between the two prepared tins and bake for about 30–35 minutes.  The cakes are cooked when pressed lightly with your little finger and the center springs back.

Place on a cooling rack and leave to cool for 5 minutes before removing from the tin and cooling further on a cooling rack.

To make the icing: melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.

Beat the softened butter, gradually adding the icing sugar a spoonful at a time. Once all the icing sugar has been added, whisk the icing for about 5 minutes on a high speed with an electric whisk until light and fluffy. Add the Old Speckled Hen and mix thoroughly. Add the melted chocolate and beat until everything is glossy and smooth. Spread or pipe half the icing onto the bottom layer, top with the other cake, spreading the remaining icing on top.