A Norfolk feast
21 Jun 2011
A Norfolk feast
Whether it’s fresh Cromer crab, Norfolk asparagus, delicious strawberries or freshly-pressed apple juice, there’s nothing better than keeping it local and seasonal, particularly on a special day like a wedding.
Norfolk chef Richard Hughes, who owns the successful Lavender House restaurant in Brundall and has taken over wedding arrangements at the Assembly House in Norwich, is a strong believer in keeping it local.
“We aim to give our customers the very best experience possible and, to my mind, the only way you can really do that is by using the very best produce to create your dishes,” he said.
“Produce that has been grown on our doorstep and that is at the height of its season tastes so much better than produce that has been flown in or which has travelled for miles and miles.
“As I’ve said many times, we’re incredibly fortunate in Norfolk to have an abundance of wonderful, fresh produce so close at hand.”
Starters feature local ingredients, including Woodforde’s Wherry, Cromer crab, Binham Blue cheese and Yarmouth kippers. Main courses include roast Norfolk turkey with all the trimmings and Barnard’s beef, from DJ Barnard’s in Attleborough, with puddings of Norfolk treacle custard tart, or Norfolk strawberries.
And like all good chefs, Richard knows his local suppliers. “I prefer to build up relationships with people who know the standard we’re looking for and, of course, it’s always good to keep money in the local economy.
“It also means that we know exactly where our produce is coming from and that if we have any questions or queries we know exactly who to contact.”