It’s already February and a lot of us have long forgotten about the New Year’s resolution to eat less this year. With all our delicious healthy local produce now about to be available, why would we? Our new Spring/Summer menu is about to be released and will include such delights as Gressingham Duck and Coconut Panna Cotta with local Rhubarb.
We are also planning a very special ‘Spring Harvest Dinner’ on 27th April which will include the chance to speak to some of our local suppliers who will be on hand to talk to diners.
How times have changed. While searching the internet recently, I came across this item. My elders tell me it was ‘the good old days’ but as a Chef I’m not so sure…….
Eating in the UK in the 50’s
Curry was a surname.
A pizza was something to do with a leaning tower.
Bananas and oranges only appeared at Christmas.
Crisps were plain. The only choice we had was whether to put the salt on our not.
A Chinese chippy was a carpenter.
Rice was a milk pudding and never, ever part of our dinner.
A Big Mac was what we wore when it was raining.
Brown bread was something only poor people ate.
Oil was for lubricating, fat was for cooking.
Coffee was Camp and came in a bottle.
Cubed sugar was regarded as posh.
Only Heinz made beans.
Fish didn’t have fingers in those days.
Eating raw fish was called poverty, not Sushi.
None of us had even heard of yoghurt.
Healthy food consisted of anything edible.
People who didn’t peel potatoes were considered as lazy.
Indian restaurants were only found in India.
Cooking outside was called camping.
Seaweed was not a recognised food.
‘Kebab’ was not even a word never mind a food.
Sugar was known as white gold.
Prunes were medicinal.
Surprisingly Muesli was readily available – it was called cattle feed.
Pineapple only came in chunks in a tin – we never saw a whole one!!
Water came out of the tap. If someone had suggested bottling it and charging more than petrol for it, they would have become a laughing stock.
The one thing that we never ever had on our table in the fifties was our elbows!!
With the Winter turning colder, our new menu reflects the changes with slow cooked venison hotpot or venison haunch, game pie and pheasant. All are proving popular along with our firm favourite steak and kidney pudding.
Brancaster mussels have finally made it to our doorstep simply cooked with cream, white wine and garlic. These are always sought after and in demand.
With the Christmas season fast approaching we are getting ourselves ready for turkey and Christmas puddings galore!! We are still providing our regular menu alongside our Christmas menu so book a table and join us for the festivities.
Spring lambs, asparagus spears & English strawberries are starting to make an appearance, it all means one thing….British summertime is on its way!!
At the Crown, we love the summer time, not just because of the produce we buy from our local suppliers, but our garden opens up into a lovely dining area.
What a great line up we have for summer too, The Euros next month, Wimbledon brings our steak and strawberries week in July, and of course all eyes will be on Brazil for the the Olympics in August!!
As you all know, we have a great following for our simple, uncomplicated and honest menu. With all the spring/summer produce now starting to shoot and grow, we as chefs are looking forward to complementing our menu with daily specials from the produce delivered by our local producers and growers.
We love to chat too, our open kitchen makes us all very approachable for questions about our food, or even if you have a cooking question about something that just doesn't always go to plan..!!
Wow! Where has this year gone? We are in August already and it seems like five minutes ago I was cooking Christmas roast dinners. It’s not just me getting older, everybody says the same - that time just flies by these days. We sure do live in a fast paced world today.
Some things in this world just can’t be rushed. Pork Belly for one. To achieve this wonderful succulent meal actually takes hours but it is my favourite dish on the menu at the moment.
Sea Bass is one of my all time favourites. It was the first dish I added to a menu and I’m still cooking it 8 years later.
It’s not just the main ingredient that is nice to prepare, it’s all the wonderful vegetables and herbs that Norfolk has to offer, all combined to bring a dish together which makes my job worthwhile.
I am hoping to show members of the public how passionate I am about being a Chef at the Aylsham Food Festival when I will be giving a cookery demonstration on Saturday 6th September. This will be in the Market Place as part of the Farmer’s Market. Basic larder ingredients are provided and I will have an allowance of £10 to purchase from the market producers. I will produce 3 dishes as separate demonstrations throughout the morning, starting around 9.30, with the aim to be finished by 12. I’m really looking forward to the challenge and hope to see you all there – you may even get a sample!!