In the New York Times (yes, I'm that kind of girl...) I have just read an article about restaurants listing their wine lists on i pads and increasing sales by vast amounts. This is because people choose on average more expensive wines than they would from a tatty old book, perhaps because they can see much more information about the wine than usual and can cross reference things like the grape or the area. How long before that comes to Suffolk eh?
Went for a walk around Thornham and popped into the Four Horseshoes - a Greene King pub -mid-afternoon to find their carvery still in full swing. It runs all day and is £10 for a plate enough to keep my teenage son happy. Good choice of nice veg but we are starting to spot the obvious but fatal flaw in a Carvery - how do you keep the meat moist and juicy? We have to keep choosing the fatty Pork Belly (which was quite tasty) as everything else looked a bit dry...
11th August 2020 - Ten years later and we return here to Eat Out to Help Out. We sat in the very lovely pub garden and the young staff were simply delightful offering a smooth and upbeat service. Food was good although I had the steak and mushroom pie which was really a tasty casserole with a puff pastry lid. Beers are excellent so I had a pint of Woodfoode's Wherry and a pint Earl Stonham Brewery best bitter.
...but made this at home with mulberries from the freezer because the puddings are never this good.
Often go to this bakers in Eye, just the thing to warm up after a cold morning out but would like to have more time to go to the cafe down the road - how is the coffee?
Have you noticed? Unlike asparagus and strawberries now these are truly seasonal and grow like weeds. I dug these up before the ground got too hard and made a delicious lunch with a grating of Lincolnshire Poacher cheddar on top. Mmmm...
If you want to know what we're about at suffolkfoodie listen to this afternoon's Food Programmeon R4, or watch the video - or be greedy and have it all while you look at www.britishstreetfood.co.uk.
Well, not so much hunting as waiting for them to come for the carrots.
The Guild Of Food Writers is looking for entries for its food writing competition.
That is the problem (and advantage) with killing your own animals. You have to face the fact that it was once alive and it makes you eat less meat, which is a good thing. It wasn't easy - a huge arguement with my son, frozen hands and now the last thing we want to eat is rabbit. So into the freezer until the memory has faded, but I am still hoping to run over a deer.