Displaying items by tag: review

    Wednesday, 10 March 2021 19:31

    Marimba - The Suffolk Chocolatiers

    Local hand-made chocolate alert! This rather lovely Spring Selection was sent to me by Marimba, the Suffolk based Chocolatiers. It's a family run business with a chocolate kitchen in Bury St Edmunds and a Cocoa House (chocolate shop and cafe) in Sudbury. The family, David and Jackie Wright, with son Brad and eldest daughter Katherine produce a Hot Chocolate Melt made from flaked chocolate, using top quality cocoa beans from Colombia, Venezuela and Ecuador, all selected for their distinctive flavours. Be surprised dear readers as I do not usually drink hot chocolate. It's the hot milk thing that I've never been crazy about, but I always try what I've been given and the Spring Selection included a 52% Vietnam Dark Milk flake. It dissolved easily in a mug of microwaved milk and a quick whisk with my aerolatte produced a very enjoyable strong and rich, smooth hot chocolate. I've obviously not been indulgent enough with my hot chocolate before. There's an online shop with fabulous range of hand-made chocolates, thins, bars, buttons and seasonal collections. Spring Sunshine Thins are sweet (I'm double checking as I write) white chocolate, cut through with zingy grapefruit and citrussy orange and a slight tropical flavour of those old fashioned sweets; pineapple chunks. Strawberry and Mint Thins are made with Venezuelan milk chocolate, rich and robust with hints of garden mint, softer than the often strong peppermint found in some chocolate. The little pieces of dried strawberry add some sharpness now and again. I saved the chocolate collection until last. Hands up if you remember violet and rose creams of the 60's? These tasted better - a Rose and Raspberry Caramel, pretty in pink with a delicate rose and nicely tart, not too sticky, raspberry caramel centre. A Lemon and Violet Cream, with a dark chocolate and sugared violet encrusted case, and strongly scented violet and lemon cream filling is delicate in flavouring, just enough not to make you feel you're at a perfume counter. Last to try was the very cinnamony and dark, spicy chocolate truffle, think hot cross buns. Perfect for Easter!

    Published in Reviews
    Sunday, 31 January 2021 19:03

    Wagamama

    Wagamama is making 2021 the year of positive change pledging that 50% of the menu will be meat free by the end of the year. Quite a challenge given the crippling COVID restrictions and constant closures of the past year. Plans for the current lockdown are to keep as many of its branches open as possible for takeaways, including the Bury St Edmunds branch. So whilst many of us have been correctly focussing on supporting the independent restaurants, we mustn't forget the role that the bigger chains play within the UK economy. As employers across a range of varied roles, the UK restaurant sector remains one of the UK's most diverse and creative industries in which the chains play a significant part. When Wagamama opened in 1992 it was revolutionary, bringing Asian food to consumers in an approachable way. Hopefully in 2021 it will be revolutionary in tackling the hard issues of sustainability.

    Staff

    I was invited by the GM in Bury St Edmunds to try some of the new and existing menu, including some vegan options. Of course, because of lockdown it had to be a takeaway, but that proved to be a good opportunity to see how the click and collect system worked and if the food would be as good as when served in the restaurant. At the moment I have my 14 month old grandson living with me and the million dollar question was - will the baby like the food?  So last Thursday I set off to Bury to collect a family takeaway, selected for us by the staff. What a treat to not have to cook and greedily we managed to devour the sides of edamame beans with chilli garlic salt, wok fried greens, duck gyoza, ebi katsu and tama chilli squid while we unpacked the main course dishes. Abbie (in the picture above with the other friendly and upbeat staff) wanted us to try the fresh squeezed juices and included both the 'positive' (pineapple, lime, spinach, cucumber and apple) and 'power' (spinach, apple, fresh ginger) which I'd drive back to Bury for right now. These were really invigorating drinks, especially the power juice with a good hit of ginger. The takeaway packaging for the food is robust, so robust I thought why such an expense on containers, but I get it, already the take-out bowls, although recyclable have been put to use in the freezer and been kept to re-use again and again. Main courses included a portion of the Wagamama vegan 'ribs' which were sticky, smoky, sweet and spicy but softer in texture than pork or beef.  For the ever growing number of consumers who are turning to veganism for ethical reasons and look for fake meat products these ribs might be the answer, but for me, because I'm a fresh vegetable lover, far more enjoyable was the delicious vegan Teppanyaki -yaki soba yasai ( thin noodles, sizzling from the grill with stir fried mushrooms, peppers, beansprouts, onions and flavoured with ginger and sesame). We also tried a hearty donburri with teriyaki beef brisket which came with kimchee. Curry was also on the menu; a mild and citrusy chicken raisukaree which was well balanced and fragrant with chilli, fresh lime and fresh coriander. And the baby? Well Emilio was served a mini chicken katsu and a mini yaki soba, which we tasted too. He loved both and what a treat to see an interesting kids menu full of colourful, fresh and exciting flavours.

    Published in Reviews
    Tuesday, 01 December 2020 16:08

    Flam-kuche Flatpack

    What's that I hear you say? The Amelie Flam-kuche flatpack is a new on-line, delicious, UK delivery ready meal, from father and son team Regis and Alex Crepy at Amelie Restaurant in Cambridge. Flammekeuche is a traditional Alsace dish, so think France meets Germany. It could be described as a skinny pizza, but it's rather more like an unleavened pastry or flatbread. Thin with crispy edges as it comes out of the oven and the perfect snack at any time of the day. You can choose the toppings when ordering your flatpack (which contains 4 bases and will keep for up to 4 days in the fridge) then it's a quick assembly job; which is also fun and easy for children to do, cook for six minutes in a very hot oven. Et Voila!

    Published in Reviews
    Monday, 19 August 2019 17:32

    The Secret Garden at Bildeston Crown

    All was revealed last week when I was invited to a 'Secret Garden' barbecue at Bildeston Crown and discovered the beautiful walled garden, tucked away at the back of the inn. You can book it exclusively for yourself and up to sixteen people for an al fresco meal. It has access through a gate from the car park or via the new very cosy lounge and Champagne bar (more about that another time). It's cook your own on the inset grills which run down the centre of the table, allowing you to barbecue delicious meats and vegetables yourself without having to move. Chef and owner Chris Lee is on hand to make sure no one goes hungry or burns anything they shouldn't. Ice buckets fill the gaps where there's no grill ensuring that the wine is as perfectly chilled as the guests. With delightful service from Hayley and the young, professional team at Bildeston Crown we enjoyed glasses of refreshing chilled rose and were delivered superb side salads, hot side dishes, dips and sauces to accompany the Red Poll steaks, homemade beef burgers, chicken kebabs and marinated pork. We cooked our meat on the grills, slowly grazing away well into the afternoon. If you fancy your own al fresco feast speak to Chris or Hayley who will tailor a menu for you. Prices start at £30 a head and I'll put my money on the cute little courtyard working well in the winter months too. Braziers, patio heaters, hot grills, vin chaud, raclette, Pierre-chaude and fondue ...just an idea.

    Published in Reviews
    Thursday, 15 August 2019 18:43

    Sshhh ... licking the plate at The Northgate

    It was so tempting to have a lick of the plate and the juices left in the bottom of the bowl, once I had polished off the Isle of Wight tomato salad at The Northgate last week. The delicious hibiscus and sherry vinaigrette dressed tomatoes, topped with light, whipped cobnut cream and nasturtium pesto reminded me of a Spanish Gazpacho. And sitting outside on the lavender edged terrace, on what must be Bury's only central, outdoor, dining space added to the relaxed and laid back dining experience at this striking Victorian townhouse. I was invited to try the new menu and to tour the newly refurbed restaurant, cocktail bar and lounge ... all are quite stunning. There's a private dining room seating 14 (complete with giant framed cockatoos looking on). A brilliant and boldly decorated cocktail bar and a Chef's table where you can dine and watch the brigade at work. Head Chef Greig Young uses the best produce he can find, with the Taste of East Anglia menu (£45 a head) offering a selection of seasonal small plates, inspired by the local area and it's producers. And no I didn't only eat a salad, I ate bread made with Pakenham Mill flour, then a crisp and light Norfolk Dapple gougere, next came hand cut beef tartare with pickled mustard, broad beans and red endive, followed by a spiced East Anglian bhaji using local potatoes, and the finale of the savoury plates; fillet of plaice in a seaweed crust with a crisp lobster 'scampi' on a light hollandaise, lifted by slices of pickled cucumber.  Greig chose to serve a whipped dark Tosier chocolate, creme de cacao ice cream on a saucy kombucha, caramel espresso as a pre-dessert and then for the main dessert - like I really needed two, roast white chocolate with hibiscus (think Caramac, but better) with roasted red fruit, raspberries and milk ice cream. As well as the superb food at The Northgate staff are also delightful, providing a professional, discreet yet friendly service under the expert guidance of Manager Michael Box.

    Published in Reviews
    Wednesday, 10 April 2019 15:11

    April Cheese Club - a trio of sheep cheeses

    Three delicious ewe's milk cheeses arrived in the post last week, sent to me by Slate Cheese and Provisions. I've been asked to choose my favourite of the three and it's been a hard task. What I received was the April Cheese Club selection, celebrating the arrival of spring and containing the season's most special sheep cheeses, along with a box of Millers's Harvest artisan crackers. First up was Norfolk White Lady, a full fat Brie style cheese made by Jane Murray at Willow Farm Dairy in Deopham, Norfolk, and one of our own very good East Anglian cheeses. It is a soft, mould ripened cheese, with a delicate flavour. I left the cheese at room temperature for 6 hrs to allow it to ooze a little, which it did, although it was not as soft as I would have liked. It was very good with the yeasty three seed crackers and a little chestnut honey that I had in my cupboard at home. Next to try was the Pecorini Sardo, it was a treat to see this Sardinian cheese and although the tasting notes suggested it as a perfect cooking cheese in place of Parmesan, no way was I going to cook with it, but instead shaved it over a rocket and toasted hazelnut salad, where its almost sweet yet salty and piquant flavours really packed a punch. Finally the Cheese of the month for April, a Pave Cobble, made in Somerset by White Lake Cheese at Bagborough Farm, Somerset. A pyramid shaped cheese with a silky, sweet and creamy paste that has a salty citrus tang. The ash coating creating a wrinkled rind. I left this one in my cool pantry for 24 hrs until it started to ooze perfectly under the skin and it was just divine, definitely my Supreme Champion. Who says the French have the best cheeses?  If you fancy joining the Cheese Club, you might like to know that boxes are delivered on the first Thursday of the month, either monthly or a bi-monthly delivery. Join in April 2019 and you will automatically get sent your first box free.

    Published in Reviews
    Wednesday, 03 April 2019 13:34

    An Unruly Brunch

    Yes, I know, I ate three courses at The Unruly Pig pre-launch brunch last week and my daughter did too. But where else can you order Oysters Rockefeller followed by an Omelette Arnold Bennett and then a finale plate of waffles with maple syrup and bacon. The new brunch menu is available from this Saturday 6th April. You must try it!

    Published in Reviews
    Saturday, 19 January 2019 11:52

    Cosy Club

    Without a doubt the service was a highlight at our #Veganuary outing to the Cosy Club in Ipswich on Thursday night. What a delight Roxana was. Romanian and hard working in the UK for the last three years, I hope we don't lose little gems like this to Brexit.  We weren't really sure what to expect, arriving at an eerily deserted Ipswich town centre and heading for the soulless Buttermaket shopping centre. But it's a bit of a surprise when you get inside. A slightly quirky mix of Colonial Gentlemans Club crossed with US laid back speakeasy, if that's possible.  Invited to sample the vegan menu which I was delighted to do, Mr SFoodie not so keen, but since converted to the idea that a meal of only plants is actually very good. We shared a Mediterranean Plate of hummus, carrot tapenade, pickled red cabbage and heirloom tomatoes and also Garlic Mushrooms on Sourdough, both very good although varying in size given that they are both £4.95 Tapas dishes. The hummus was nicely coarse which I like and the carrot tapenade well flavoured and seasoned with a hint of cumin. Thai Green Vegetable Curry was excellent declared Mr SF and kept him quiet while I ate my Thai Burger, made of quinoa and served with a fat slice of roasted red pepper in the sourdough bun and layered with vibrant green edamame and pak choi. Crispy fries and a nice chunky house slaw were on the side. I confess to ordering vegan bacon purely out of interest but think I can live without that again. There's wine suitable for vegans, I drank an Argentinian Malbec called Benjamin (fresh and fruity) and one dessert of Chocolate and Orange Torte served with a refreshing and light raspberry sauce.  You know what, with this current trend of veganism any fast casual dining restaurant not having a suitable menu is way out of touch. The Cosy Club is well worth a visit.

    Published in Reviews
    Friday, 28 September 2018 14:11

    Autumn Picnic Lunch

    There's something about the low sun and the cooler days that tempts me to get out the last of my 2017 green tomato chutney to dollop on a generous portion of game pate and crisp, warm buttered toast. I tried Wild and Game Grouse Brandy and Herb Pate and also their very nice Pheasant, Pistachio and Port Pate. A rather lovely late lunch. Pheasant season starts soon. Whoop!

    Published in Reviews
    Wednesday, 26 September 2018 16:02

    DJ's Cold Infusion Pockets

    These little botanical and fruit pockets arrived in the SuffolkFoodie mail box last week and proved to be the perfect excuse to get the gin bottle out and experiment a little. The infusion pockets are fully biodegradable and plastic free (round of applause for that) and have been created by Dominic Limbrey of D.J. Limbrey Distilling to add an additional dimension to a drink. As Dominic suggests, add a different dynamic to your favourite cocktail, pimp up your prosecco or simply add the botanical bags to your tonic. We dangled the cold infusions bags into all manner of mixes and came out with top marks for the Stirring Botanicals in our gin. (elderberries, burdock root, juniper berries, liquorice root, coriander seeds, dandelion leaves, honeybush, elderflower, allspice berry, cardamom, hibiscus, apple, fermented lemon peel, rosehip, orange peel) The Summer Equinox (hibiscus, apple,rosehip,lemon verbena, freeze dried raspberry, freeze dried strawberry) mixed with a plain tonic scored well in our Drinks for Drivers category. Of course Mr S.Foodie enjoyed the lekker flavours of South Africa in his Rooibos Spice infused lemonade. DJ's Cold Infusion Pockets retail at £9.99 for a box of 10 and you'll get a free stirring spoon if you buy a box before 31st December 2018. That's a Christmas present sorted then.

    Published in Reviews
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