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: http://www.crush-foods.com

 

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The Beechwood Hotel, Norfolk – A Review

 

 

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The Beechwood Hotel is an attractive country house hotel located on the edge of the market town of North Walsham. The award-winning, fine-dining restaurant seats up to 60 people and offers breakfast, lunch, afternoon tea and dinner to residents and non-residents alike. The hotel has an interesting history: from the 1930s to the mid 1960s it was a private house owned by two doctors who were close friends of the crime writer Agatha Christie. Indeed, she spent a lot of time there and used to disappear off to the summerhouse in the garden where she spent time writing. There is various memorabilia and photographs in the hotel available for guests to look at. The crime-writing connection has inspired the owners to put on successful “murder mystery” evenings which offer a delicious three course evening meal while the intrepid diners try to work out “whodunit”.

 

Chef Steven Norgate is passionate about local Norfolk produce and sources most ingredients for his innovative modern British menu from within ten miles of the hotel, such as Morston mussels, Cromer crabs, Sheringham lobsters and outstanding 21 day aged beef that melts in the mouth.

 

The dinner menu could include a starter such as Tavern Tasty ham hock terrine, pea puree, tomato chutney, sourdough crisps, capers, rocket and a mustard dressing followed by Bunwell Estate venison and local, seasonal vegetables. And to round off an excellent meal, I highly recommend the sticky toffee pudding when available or the “trio of Belgian chocolate” dessert.

 

There is always a vegetarian option on the menu too, for example a rosti potato pancake filled with goat’s curd, wild mushrooms, cauliflower puree and onion marmalade served with apple and rocket salad.

 

Whether you go to the Beechwood Hotel for lunch, afternoon tea, dinner or a “special occasion” meal, you won’t be disappointed. With polite and attentive staff, elegant surroundings and food by one of the best chefs in the area, the Beechwood Hotel is most definitely one of the gems in Norfolk’s crown!

 

 

www.beechwood-hotel.co.uk

 

 

 

 

 

 

Traditional English Puddings: hot, sticky & delicious

image2 - Copy (33)Is there anyone who doesn’t like a pudding? I’m talking about those sweet, hot, steaming desserts that are so comforting yet feel ever so slightly indulgent. Having spotted a gap in the market for high quality, handmade and quintessentially English puddings, after 18 months of research and recipe development Kate Lyons and her husband Max started their company “pudd’Eng” in 2016.

The current range consists of six puddings: marmalade; sticky toffee; syrup; chocolate & ale; treacle & walnut and spotted dick. Despite being a comparatively young business, the company has already won an award: the chocolate & ale pudding – made with Valrhona chocolate and ale from the Norfolk based Why Not Brewery – won the “Sweet Bakes” category in the 2016 Great British Food Awards. There are three sizes available: half-pint, pint and two pint and there are no artificial preservatives in the puddings.

The flavours are exceptionally good, for example, a hint of Earl Grey tea and lemon in the spotted dick; English whisky in the treacle and walnut pudding and a touch of ginger in the sticky toffee pudding which is topped with a velvety butterscotch sauce. When you’re ready to eat your chosen pudding, it can be steamed or if you really can’t wait, it can be popped in a microwave.

The pudd’Eng range is sold at selected retail outlets in Norfolk (and Suffolk) including: Walsingham Farm Shop, Back to the Garden in Letheringsett and City Farm Shop in Norwich. Kate will also be attending events such as The Royal Norfolk Show, The Aylsham Show and The North Norfolk Food Festival. However, if you live further afield the puddings are now available by mail order via the website and there are plans to develop partnerships with retailers in other parts of the UK. If you want to stock up, the puddings can be frozen and eaten at a later date – if you can wait that long!

www.puddeng.com

Twitter: @eatpuddeng

Facebook: http://www.facebook.com/eatpuddeng

 

 

 

 

A Chat About Chutney with Candi Robertson

IMG_4756 For my first in a series of interviews with some of the best independent food producers in North Norfolk, I had the pleasure of meeting Candi Robertson, the woman behind the “Candi’s Chutney” brand. Having met Candi on a few previous occasions at Farmers’ Markets and foodie events, I was keen to hear how this former head chef ended up making award-winning products from her “chutney barn” in Holt.

Sitting down over a cup of tea with the deliciously warm, fruity smells of chutney wafting in from the kitchen next door, Candi told me that she’d worked as a chef for 22 years and during that time used to make her own small range of chutneys which she sold at local markets. The small profit that she made at these events selling a couple of dozen jars each time funded family holidays and treats for her children. When Candi had to give up working as a chef due to a shoulder problem, she had more time to spend on her own product and in 2012, she had a stand at the two day Holkham Food Festival where the 300 jars she’d taken with her sold out early on the second day. This is when Candi realised that her chutneys had a very promising future.

In the beginning, Candi’s business was home-based but rapid expansion meant that she needed to move into commercial premises in October 2015. During the interview, I had a quick peek in the kitchen and there were four huge pans of parsnip and chilli chutney (her best-selling flavour) on the go, with each pan producing 30 jars of chutney with no preservatives, artificial colours or additives in any of the flavours.

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I was surprised to learn that rather than having a team of kitchen staff, Candi makes the chutney herself so all of the ingredients are hand-prepared, grated, chopped and cooked and then each jar of chutney is hand-filled and hand-labelled. Candi admits it’s a time-consuming process but feels it’s the best way to control quality and ensure the results are consistent. Candi is in the kitchen from Mondays to Fridays and deals with other aspects of the business at weekends – that is, when she’s not attending markets or food festivals.

Currently, there are 186 stockists of Candi’s products in Norfolk, Suffolk, Cambridgeshire and Lincolnshire including ‘Bakers and Larners’ and ‘Jimmy’s Farm’. Tearooms, pubs and cafes also have Candi’s Chutney on the menu, for example, The Art Café in Glandford, Pensthorpe Natural Park Café and The Crown Hotel in Wells, to name but a few.

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Candi currently only sells her products within East Anglia and takes great pride in sourcing ingredients from local growers and suppliers although certain items such as cassia bark and star anise have to be obtained from further afield. Candi has won several prestigious awards for her chutney and her most recent success was “Best Norfolk Food Producer” in the Muddy Stiletto Awards 2016 and he brand has just been nominated as a Norfolk Food Hero by the Aylsham Show. Three flavours have also won “Great Taste Awards” namely the Parsnip & Chilli Chutney (2013), the Norfolk Crier Onion Marmalade (2014) and the Spiced Carrot Chutney (2015). Also in 2015, Kettle Crisps chose Candi’s Chutney as the winner of their “Business Mentoring Award”. There were also “highly commended” certificates from the “Norfolk Food & Drink Awards” in 2013 and 2014.

 

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Candi has signed up to the “Proudly Norfolk Food & Drink” labelling scheme and the idea is that products with this label stand out on the shelves when lined up with mass produced items. For the consumer, you know that you are supporting genuine local food producers who care passionately about their products.

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I asked whether, given the amount of recognition Candi’s Chutney has received from the food industry, she had plans to expand the business further. Candi replied that although it’s something she’ll have to consider, she’s is concerned that the business could lose its “small family business” element if she grew too much.

If you’d like to learn how to make chutney yourself, Candi has set up a “Chutney Club” where you can find out the secrets of how to make a good chutney, suggested ingredients and a “how to” technique. Contact Candi via her website or speak to her at one of the foodie events she attends if this is something that would interest you.

Candi will be attending the Royal Norfolk Show on 29th And 30th June 2016 so it’s an ideal opportunity to sample her chutneys and take a few jars home.

This is Candi in full sales mode – always with a smile!

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Other upcoming events for Candi are:

Saturday 2nd July 2016 – Creake Abbey Farmers’ Market

Saturday 9th July 2016 – The Norfolk Diet Farmers’ Market

Saturday 16th July 2016 – White House Farm, Norwich PYO

Sunday 17th July 2016 1pm to 5pm – Barnham Broom Village Fete

 

 

 

Candi’s website is: http://www.candischutney.vpweb.co.uk and she’s also on Facebook and Twitter (@candischutney1)