The Gunton Arms – A Review

A traditional pub with rooms located in a stunning deer park in the glorious North Norfolk countryside

Formerly a country house hotel and shooting lodge where King Edward VII (when Prince of Wales) enjoyed liaisons with his mistress Lillie Langtry in the late 1800s, the Gunton Arms was converted into a pub with 12 bedrooms and opened its doors in October 2011. The Gunton Arms is owned by the London art dealer Ivor Braka in partnership with Stuart and Simone Tattersall, who both used to work for the celebrated chef Mark Hix. Art lovers will appreciate the extensive display of original works by artists including Tracey Emin, Damien Hurst and Lucien Freud.

Head chef Stuart sources local ingredients and seasonal produce, enthusiastically cooking venison (from the deer park), beef and pork over a large open fire in the Elk Room (look out for the huge antlers over the fireplace). These hearty slabs of meat are served with goose fat roast potatoes, Bramley apple, Béarnaise sauce or rowanberry jelly.

untitled (2)

As well as bar snacks and sandwiches, the dishes on the main menu include ingredients such as Weybourne crab, Blythburgh pork, Gunton venison sausages and local Binham Blue cheese. Desserts are reassuringly indulgent: rice pudding with crab-apple jelly, Victoria plum and almond tart or “a shot” of sloe gin jelly. A private dining room is available for parties of up to 12 people and affords a quieter and more private environment for birthdays, anniversaries and other celebrations.


The Gunton Arms, Cromer Road, Thorpe Market, Norfolk, NR11 8TZ

Telephone: 01263 832 010



Twitter: @TheGuntonArms_



A (Gypsy) Tart with a Heart!

I grew up in the 1960’s and 1970s, not years that are particularly renowned for exciting developments in the food world although some people may have fond memories of Vesta chow me in, Fray Benton pies and hostess trolleys . Celebrity chefs at the time included Fanny Cradock and “The Galloping Gourmet” with Delia Smith and Mary Berry nipping closely at their heels.

My main food memories of that time are connected to school dinners, something most of us have experienced at some point in our lives and have mixed feelings about. Apart from the lingering odour of stewed cabbage, I mostly remember the puddings: semolina (often lumpy) with a blob of bright red jam in the middle, pink wobbly blancmange, lemon meringue pie, baked Alaska. I should add that I went to boarding school when I was young and so I had school meals at weekends too!

My all-time favourite school dessert (apart from chocolate rice krispie cakes) was called Gypsy Tart and I’ve been surprised to find out that many people have never heard of it. This is probably explained by the fact that it originates from the county of Kent where I grew up but it’s a little disappointing that its fame hasn’t spread further. Gypsy Tart is very sweet as it’s made with evaporated milk and muscovado sugar whipped up and poured into a pastry case. It has the advantage of being very quick to make (especially if you use a pre-made pastry case) and also cheap. The filling firms up as it cooks and the tart has a creamy, almost butterscotch-like flavour which instantly transports me back to my childhood and the memory of the one school dessert that I actually liked!

You can make one large Gypsy Tart in a standard flan tin which can be cut into elegant slices or make smaller individual tarts – see the photograph. I appreciate that not everybody likes making pastry or has the confidence to do so, therefore there is no great shame in using pre-made pastry cases from the supermarket. So, I give you a quick and easy to make, cost-effective and apparently ‘retro’ dessert with only three ingredients. How easy is that?

Gypsy Tart on plate



Pre-made pastry case – 1 large or 6 small

400 mls evaporated milk

330g muscovado sugar


Preheat oven to 170 degrees C / gas mark 3 and place the pastry case(s) on a baking tray.

Whisk the evaporated milk and muscovado sugar together for at least 15 minutes on a fast speed. This will dissolve the grainy sugar and result in a light, creamy tart filling.

Pour the milk mixture into the pre-baked pastry case(s) and cook for 10 – 15 minutes until the filling has risen and the surface is ‘tacky’. It may require longer if you make the larger tart.

Remove from the oven and leave to cool and set before serving. You can decorate the top with grated or melted chocolate if you like. The tart goes well with a dollop of vanilla ice cream or fresh double cream.







Camellia Cottage – a delightful vintage tea room in Sheringham

If you’re looking for somewhere to eat that offers vintage style and charm and a relaxing environment, you’ll find it at Camellia Cottage which is located in the heart of Sheringham, a busy seaside town on the North Norfolk coast. The interior of the tearoom is painted in delicate pastel hues and complemented with vases of beautiful fresh flowers. The interior is quite small although there are more tables upstairs and the courtyard at the front of the premises plus the garden at the back allow for more seating when the weather permits.


Customers can enjoy breakfast or brunch until 12 noon and light lunches, afternoon or cream tea between noon and 4pm. Food choices include: several cooked breakfast options including American style pancakes; homemade soup with crusty bread; sandwiches or toasted ciabatta served with salad and coleslaw; and a generous selection of homemade cakes and bakes. 24 hours’ notice is required for afternoon tea which I have to say is exceptionally good. Gluten free alternatives to some dishes are available. The tearoom offers a good selection of drinks too: over 15 different varieties of Teapigs tea; their own blend of freshly ground coffee; hot chocolate; milkshakes; iced tea and coffee and various cold drinks. The food and drink is served on delightful vintage china so even if you’ve just popped in for tea and cake, you feel like it’s a special occasion.

With staff who are always cheerful and friendly and such excellent food on offer, you’ll want to return to Camellia Cottage – probably more than once!


Address: 1 Station Road, Sheringham, Norfolk, NR26 8RE

Telephone: 01263 824 984





Wagamama Norwich – A Review

Wagamama first opened its doors in Bloomsbury, London, in 1992 and in the 25 years since then has grown into a chain of over 120 restaurants in the UK with more than 20 overseas.

Wagamama in Norwich has recently undergone a “shiny new” refurbishment and I was lucky enough to be invited along last week with other food bloggers and writers for the official re-opening. I was accompanied by my friend Cathy – an avid foodie like me – and between us we tasted (and tested) a variety of dishes. We met one of Wagamama’s top executive chefs who talked about Wagamama’s food and history. I was particularly interested to see the new vegan menu which offers some delicious meat and dairy free dishes.

Before the refurbishment, the restaurant had a slightly clinical feel: bright white walls, a lime green feature wall and plenty of stainless steel. The new décor is a complete contrast: while there is still a white and green theme (but no lime!), it’s been softened by the addition of exposed brickwork on pillars, wood panelling and a marble bar counter. Copper coloured pendant light fittings cast a warm glow throughout the restaurant and the large wall mirrors – with a hint of copper on the glass add a sense of space. The bench seating has remained and adds a sociable feel to the dining experience. In my opinion, the new colour scheme and feature lighting are very stylish and make the Wagamama experience more relaxing and intimate.

The waiting staff whetted our appetites with a selection of side dishes, which were placed in the centre of the long table so that we could all dig in. The pork ribs in a Korean barbecue sauce were very popular as was the chilli squid.

We tried two prawn sides: ebi katsu (crispy fried prawns in panko breadcrumbs served with a spicy chilli and garlic sauce) and lollipop prawn kushiyaki (prawn skewers marinated in lemongrass, lime and chilli). For me, the star of the side dishes was beef tataki: lightly seared marinated steak, thinly sliced and served chilled, dressed with citrus ponzu and Japanese mayonnaise.

We chose our own main dishes and each of us ordered something different. I chose the chicken and prawn pad thai (rice noodles in an amai sauce with egg, beansprouts, leeks, chilli and red onion, garnished with fried shallots, peanuts, mint, coriander and fresh lime) while Cathy plumped for the chilli ramen with chicken (a spicy chicken broth topped with red and spring onions, beansprouts, chilli, coriander and fresh lime). I noticed that there was an awful lot of red chilli in Cathy’s bowl but she coped with it admirably!

Someone else on our table had selected the Wagamama ramen which was a substantial bowl of food containing chicken, seasoned pork, prawns and mussels in a rich chicken broth with dashi and miso. Another diner had the steak bulgogi which consisted of marinated sirloin steak and miso-fried aubergine served on soba noodles, dressed in a sesame and bulgogi sauce and finished with spring onions, kimchee and half a tea-stained egg.

The portions of food were very generous and well presented. The chefs had clearly taken time to ensure that the dishes had visual appeal as well as great flavour.

Some desserts then miraculously appeared on our table including a white chocolate and ginger cheesecake that was drizzled with a chilli toffee and ginger sauce, yuzu and lemon tart and a wonderfully moreish cake comprising layers of chocolate sponge, dark chocolate parfait and hazelnut cream with a sleek chocolate mirror glaze. By this time I think we were all quite full but for the purposes of research we valiantly clutched our forks and sampled each of the puds. Well, it would have been rude not to!

I should mention at this point that we could have chosen dishes from the vegetarian and vegan menu. Meat-free at Wagamama doesn’t mean taste-free: side dishes included bang bang cauliflower; mixed aubergine and panko aubergine hirata steamed bun and yasai gyoza with a dipping sauce. For lovers of katsu curry, the vegetarian version consisted of sweet potato, aubergine and butternut squash coated in crispy panko breadcrumbs, covered in an aromatic curry sauce and served with white rice and a side salad. Vegan main courses included yasai pad thai, kare burosu ramen and yasai samla curry. The vegan dessert options were limited to two different flavoured fruit sorbets but I would hope that the Wagamama chefs will soon add more puds to the menu.

The drinks selection was varied with a choice of teas, coffee, wines (bottles or by the glass), beer, soft drinks and fresh juices – there was definitely something available to suit everyone.

I left Wagamama in Norwich feeling pleasantly full and I will return as soon as I can to try some other things on the menu. It will take several visits to try everything but I don’t think that’ll be an onerous task! The waiting staff were courteous and attentive and we appreciated the Executive Chef taking time to talk to us about the food, the flavours and the Wagamama ethos.



I was invited to Wagamama for a complementary meal in order to review the restaurant following its recent refurbishment. The above reflects my honest opinion of my November 2017 visit. The photographs of the food items are taken from Wagamama’s website.



The Sitting Room – Retro Charm in Sheringham, Norfolk

Situated just off Sheringham High Street, The Sitting Room is a café serving coffee, tea, breakfasts, lunches and afternoon teas to local residents and tourists alike. The cafe shares its premises with the Westcliffe Art Gallery and browsing is actively encouraged.

Breakfast at The Sitting Room is a delightfully robust continental breakfast comprising a choice of pastries or toast with an impressive selection of marmalades, curds and jams, fresh fruit, continental cured meats and cheese. Each table has its own toaster so you can toast your bread exactly how you like it.

For people who prefer a light lunch, there is a choice of original house salads which may include the “Super Salad” with avocado and pomegranate or the “Italian”, with Parma ham, rocket and olives or you can create your own from an impressive array of ingredients. Those who like a heartier lunch can choose items including locally made quiches, savoury muffins, soups, hot sausage rolls, sandwiches and rolls.

The afternoon tea served on delicate mismatched vintage china is done exceptionally well: delicious cakes – including gluten-free choices – and patisserie such as millefeuilles, raspberry and white chocolate tart or macarons. You have to pre-book afternoon tea but this allows you to request a personalised experience according to taste.

There are various drinks to choose from including coffee, teas from the Nelson & Norfolk Tea Company, hot chocolate made with real – not powdered – milk, dark or plain chocolate.

On Friday evenings, The Sitting Room is open until 9pm where alongside the standard menu, customers can enjoy cheese or Mediterranean cured meat boards, dips, olives and artisan bread washed down with a glass or two of wine.

The owners Paul and Kristian and their staff are attentive without being intrusive, the food is of a high standard and the little touches and ambience at The Sitting Room will make you want to return very soon.



Address:       4 Augusta Street, Sheringham, Norfolk, NR26 8LA

Telephone:   01263 821 344



Norfolk’s “Liquid Gold” – A Review Of Crush Foods’ Rapeseed Oil

Continuing my series of articles on independent Norfolk food producers, I headed for a pot of liquid gold that’s found in a quiet corner of North Norfolk.

As a keen cook I was delighted to find a culinary oil that offers a healthier option than many on the market as well as a range of innovative associated products, look no further than North Norfolk based Crush Foods.

Operating since 2010, the company uses only Norfolk grown oil seed rape in its products as it firmly believes in the importance of supporting local growers. Crush Foods’ rapeseed oil is unrefined due to being cold-pressed mechanically on-site. It’s then triple-filtered which makes it extra light and a crystal clear golden yellow colour. All Crush products are produced in Salle, Norfolk by a small, dedicated team of people who ensure that high standards are always met. Rapeseed oil contains half the saturated fat of extra virgin olive oil and is high in Omegas 3, 6 and 9 which are essential for healthy bones and joints, brain function, heart health and balanced cholesterol.

As well as the original cold-pressed rapeseed oil, Crush now offers a range of infused oils including smoked chipotle chilli, garlic and “feisty” chilli as well as an incredibly flavoursome lemongrass, garlic, ginger & chilli stir fry oil. Dressings and sauces were added to the product list and currently include a tangy honey and mustard sauce, a zingy lemon dressing and a honey and balsamic dipping oil. Crush has also developed an exceptional selection of granola cereals: who wouldn’t be tempted by a breakfast consisting of honey, apple and cranberry or chocolate and hazelnut granola, to mention just two flavours? From March 2017 the entire granola range became gluten-free to make it accessible to a wider customer base. Earlier, in February 2017, Crush unveiled its egg-free (and vegan friendly) mayonnaise and there are currently two flavours available: garlic and chipotle.

Crush Foods retails in many farm shops, delis and other independent retailers across East Anglia and selected sellers in London and Kent. You can also order the products online via the website:


A Review – Henry’s Coffee & Tea Store, Cromer

Henrys Coffee Shop image


With a solid background in the hospitality industry where they designed and set up coffee shops, restaurants and hotels for other people, when Philip and Caroline Search opened Henry’s Coffee and Tea Store in Cromer in March 2016 it was bound to be a success.

Henry’s is open from 8am to 8pm seven days a week so you can call in for breakfast, a light lunch or an evening snack. Where possible, the food items are made in-house e.g. scones (the cheese ones are divine!),  cakes, pasties, quiches, sandwiches soups and stews (including many glute-free options) but at Henry’s you can also find local produce such as Brays Pork Pies, Candi’s Chutney, Gnaw chocolate and Ronaldo’s ice cream.

Customers enjoy “Henry’s Blend” coffee, created by Philip himself to taste really smooth with or without milk. Coming soon is “Henry’s Black” for people who appreciate a darker and richer blend. There is of course a choice of decaffeinated coffee, cappuccinos, lattes, macchiatos and flat whites so the most dedicated coffee lover will always find something to appreciate.

Tea drinkers are also very well catered for with a range of 34 different hand-crafted teas from local producer the “Nelson & Norfolk Tea Company”. Customers can sample the light and fragrant “Trafalgar Blend” which is enhanced with subtle hints of citrus and smokiness, “Norfolk Earl Grey” and “Chai Spiced Tea” to name but three. When your pot of tea arrives, it’s accompanied by a little timer so it infuses for 3 minutes to ensure the best flavour possible.

In May 2017, Henry’s won Cromer’s “Best Crab Sandwich” award at the annual Crab and Lobster Festival. I couldn’t possibly reveal the “secret” ingredients but will say that if you are visiting Cromer, don’t leave without trying one!

Whether you are meeting friends, working on your laptop or simply watching the world go by, Henry’s provides a comfortable, relaxing environment with outstanding food and drink options.


Address: 2 Church Street, Cromer, Norfolk, NR27 9ER


Twitter: @Henrys4Coffee