Guild of Food Writers at Hales Hall – A food journey & celebration of excellence
There is simply nowhere better than East Anglia and we were delighted to entertain the Guild of Food Writers this month as they sampled and reviewed the culinary delights and local produce of The Waveney Valley, which forms the border between Suffolk and Norfolk. An area of excellence, with Hales Hall & The Great Barn at its centre, the award-winning independent producers have a passionate commitment to the region. We are very proud to play a part in our local community with our award-winning events and catering celebrating the seasonal flavours of East Anglia.
A unique event bringing food and travel writers from across the country the concept was to showcase Hales Hall & The Great Barn’s unique location and its commitment to local produce and suppliers. The Guild of Food Writers enjoyed preparing and serving a feast in Hales Hall, sampling the delights and produce from Norfolk and Suffolk. With the kitchen taking centre stage drinks were enjoyed in the garden before dinner was served in the dining room.
Meet the Producers
Adnams in nearby Southwold has a long and colourful Suffolk heritage brewing for over 670 years showcased their own-name white burgundy, cuvee Paul Talmard 2017. An unoaked Chardonnay with delicious aromas of peach, pear and ripe honeydew melon. Committed to sustainability they look at all aspects of production from biodiversity to social responsibility. www.adnams.co.uk
Aspall’s operates from a single site in the parish of Aspall, Suffolk, where the Chevallier family first planted the orchards at Aspall Hall. Tasting included the Aspall dry Suffolk cyder premier cru and their new honey cider vinegar. www.aspall.co.uk
Fen Farm Dairy
Jonny and Dulcie Crickmore have diversified the original farm with the addition of a pioneering cheese and butter making business. Their focus is on making exceptional artisan products and helping other dairy farmers on their journey to diversification.
Their herd of happy Montbeliarde cows graze the lush Waveney River Valley marshlands in Suffolk producing protein-rich raw milk perfect for the finest cheese and raw cultured butter. You can buy their fresh raw products on many amazing cheese counters around the UK. You can also buy them at the farm gate or online. fenfarmdairy.co.uk
One of the UK’s most exciting new wineries, Flint Vineyard produces refined and elegant English wines using a blend of cutting edge technology and traditional winemaking techniques. Established in 2016 and run by husband and wife team Ben and Hannah Witchelll
Flint Vineyard’s Bacchus 2017 has been named by The Independent as Indy Best Buy English Still Wine 2018 and included in The Times Top 50 White Wines. flintvineyard.com
Hodmedod, Britain’s pulse and grain pioneers, work with farmers to produce and source a diverse range of foods from Britain’s arable fields. Committed to providing wholesome quality food with provenance that’s more sustainably produced the growing independent business, founded in 2012, supply dried pulses and grains for cooking, canned beans and peas, gluten-free pulse and quinoa flours, flaked barley and quinoa, puffed quinoa and ready-to-eat roasted bean and pea snacks. hodmedods.co.uk
Marsh Pig is one of the oldest British Charcuterie Companies and East Anglia’s only Free Range Charcuterie company. The multi award-winning British Charcuterie only ever uses free-range British pork, ensuring a traceable, ethical and fantastic-tasting Charcuterie that supports our British farmers and ultimately provides our discerning customers with a premium product. Their award-winning products are proudly supplied to many top chefs and restaurants as well as discerning delicatessens and farm shops across the UK. www.marshpig.co.uk
Penny Bun Bakehouse
The Penny Bun Bakehouse was established in December 2010 by John Spillings, providing handcrafted bread to the restaurant and catering industry across Suffolk and Norfolk. www.thepennybunbakehouse.co.uk
Award winning handmade Venison, Game Pies and sausage rolls Truly Traceable is run by husband and wife team Lynn and Steve Tricker. With the venison and game shot by butcher Steve, a fully qualified in deer management, and the melt-in the -mouth pie pastry using local ingredients by Lynn, these pies are seasonal high quality products. 2017 British Pie Awards Gold, 3 Silvers and 1 Bronze Award plus 3 Great Taste Awards in 2017 for their Homemade Wood Pigeon & Pork, Pheasant & Pork and Venison & Pork sausage rolls. www.trulytraceable.com
The Fox and Goose
The Fox and Goose in Fressingfield is a 16th century pub full of character run by husband and wife team Paul and Sarah. A warm and welcoming vibe with fresh seasonal menus. Delicious traditional and modern cooking with attention to the quality and selection of ingredients. Awarded AA 2 Rosettes and featured in the Michelin and Harden’s food guides. www.foxandgoose.net
Agro-forestry in action, Wakelyn’s organic research farm was founded by agroforestry pioneer, the late Prof. Martin Wolfe. Wakelyn’s, is no ordinary farm, it is one where they have been exploring the alternatives to monoculture, and more importantly they have been producing the data to back up most of the key premises in permaculture design. That diversity gives resilience, that feedback and natural selection allow plant populations to evolve and respond to a changing environment. wakelyns.co.uk