Great British Chefs • 24/01/2023

Celebrating Scottish produce on Burns Night

While the recipes may differ from home to home, most Burns Nights banquets will have much in common: A hearty soup to start, before a centrepiece of haggis, served with lashings of whisky cream sauce (and, for that matter, whisky) and neeps and tatties, finished with sweet spoonfuls of cranachan or clootie dumpling.

Great British Chefs • 19/01/2023

The producers leading the UK saffron revival

For a few weeks every autumn, Dr Sally Francis, gathers, picks and dries saffron until the early hours of the morning. As most of us sleep, she can be found gently preparing the world’s most valuable spice at her kitchen table in Norfolk, her mum by her side.

Great British Chefs • 20/12/2022

Ones to watch: Julie Lin of GaGa, Glasgow

Rather than lengthy recipes and complex processes, Malaysia’s agak-agak style is all about cooking with soul, relying on intuition, experience and common sense to create dishes which might include the same ingredients but can turn out differently every time.

Great British Chefs • 09/12/2022

Meeting the UK's turkey farmers at Christmas

At Rosamondford Turkey Farm, in Exeter, the Slade family, who have owned the farm for more than sixty years, have also seen the taste for quality, with more customers now seeking them out directly, rather than going through farm shops.

Great British Chefs • 29/11/2022

Bring us some figgy pudding: A history of the Christmas pud

Thankfully, it wasn’t long before plum pudding was back on the Christmas menu and a celebrated part of the season – King George I is said (in an oft-told, but unsubstantiated, tale) to have requested it as part of his first Christmas feast in 1714, leading to his King Pudding nickname.

Pub & Bar • 07/10/2022

Making the most of spooky season for pubs

Sandwiched between the beer garden afternoons of summer and festivities of December, it’s easy to overlook the opportunities of autumn.

OOH Magazine • 09/09/2022

Operator profile: King of Feasts

After his sandwiches were ranked among the best in the world, Lauren Fitchett talks to Rob Casson about the success of King of Feasts.

OOH Magazine • 10/08/2022

Operator profile: Noisy Lobster

Lauren Fitchett speaks to the Noisy Lobster team, as it marks its 10th anniversary and celebrates the opening of its new beachside deli and bakery.

OOH Magazine • 20/05/2022

Operator profile: Bould Brothers Coffee

When we reflect on a meal out, we often consider what we were served first. Was our food presented nicely? What did it taste like? After all, it’s a vital part of our impression. It isn’t, though, the only one.

Pub & Bar • 09/05/2022

Pub chefs on the importance of the perfect sauce

In a modern pub, a handful of ketchup and mayonnaise sachets is unlikely to cut the mustard.

Eastern Daily Press • 28/04/2022

Fine dining with a view - Norfolk's Edge elevates the seaside picnic

We visited Norfolk’s Edge with two friends in tow, having promised them a whistle-stop tour of the county’s delights.

OOH Magazine • 22/04/2022

Profile: Oishii Street Kitchen, Norwich

We do, as The Beatles so famously wrote, get by with a little help from our friends, a sentiment that has certainly had a hand in the success of street food set-up Oishii Street Kitchen.

Vittles • 04/04/2022

Reef row and lack of recruits risks crab fishermen's future

Since I moved here eleven years ago, I’ve become familiar with the Norfolk snapshots of the uninitiated: Alan Partridge, Delia Smith and Colman’s mustard. Leaning more towards reality than cliché is also Cromer crab, one of the county’s most famous exports, caught off its north coast.

Care Home Catering • 19/03/2022

Interview: Sue Cawthray, national chair of the NACC

As she embarks on her third term as national chair of the NACC, Sue Cawthray talks to Lauren Fitchett about her priorities for 2022, and why it is a crucial time for care catering.

Eastern Daily Press • 03/03/2022

Michelin nod gives Sculthorpe Mill buzz - and it doesn't disappoint

There’s nothing like a badge of honour from food guide giant Michelin to create a buzz around a restaurant.

OOH Magazine • 02/03/2022

Profile: Exploring soya alchemy at Tofurei, Norwich

We said, ‘Let’s take a chance and do it – that’s where it all started’.”

OOH Magazine • 02/03/2022

Raising the bar: How demand for sweet treats is shifting

After all, while food trends come and go, the temptation of a sweet treat is hard to shake. But consumer demand is evolving, with a gradual shift having been accelerated by the pandemic and several studies finding people are keen to lead a healthier lifestyle post-Covid.

Pub & Bar • 11/02/2022

Is training the key to hospitality's recruitment crisis?

Could investing in their existing teams hold the key for operators struggling to recruit? Features editor Lauren Fitchett reports

The Caterer • 06/01/2022

Menuwatch: The Ingham Swan, Norfolk

Inspired by the local produce of his home county, chef Daniel Smith has shaped a seasonal menu where luxurious ingredients are accessible to all. Lauren Fitchett reports.

The Caterer • 06/01/2022

Menuwatch: The Ingham Swan, Norfolk

Inspired by the local produce of his home county, chef Daniel Smith has shaped a seasonal menu where luxurious ingredients are accessible to all. Lauren Fitchett reports.