• Recipes
Thursday, 26 May 2016 16:48

Giggling Squid's tentacles trail to Bury.

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This week we had a sneak preview inside Bury's newest restaurant The Giggling Squid. Prosecco was flowing at the opening party and canapes included this delicious salt and pepper squid. We loved the decor. Lots of orchids on a back drop of hand picked drift wood with atmospheric lighting. Upcycled mirrors and a huge bookcase of over 2000 books from the local Oxfam for those that fancy a browse. We are going back to sample the menu which includes seafood, street food and simple rustic Thai food all made in house. We are not sure if all the food is going to be elaborately garnished but loved watching the fruit and veggie carving at the opening party.

Thursday, 19 May 2016 14:11

An exciting breakfast

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Darsham Nurseries. The best and most interesting breakfast I have eaten for a long time. Shakshuka ... baked eggs in spiced tomato and pepper stew with feta cheese and lots of lovely fresh herbs including my favourite dill.

 

 

Photo 19 03 2016 10 24 46

 

Saturday, 10 January 2015 17:00

Ben, bangers and a new restaurant in Bury St Edmunds.

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His name is Ben Hutton. His restaurant is called Ben's. He has just opened in Bury St Edmunds and here is the link to his story. The food is all locally sourced, with pork reared by Ben himself to create his own recipe Ben's Bangers. The bangers come served on pancetta mash with shredded cabbage, buttered carrots and onion gravy. They were very good indeed. You can't beat bangers and mash on a cold winters night. We also tried the Trio of Jacob lamb prime cuts, which were shoulder, a lamb cutlet and liver. I would argue that liver is not a prime cut and is in fact offal, but I like offal and was happy to order it. It was served with boulangere potatoes, rosemary jus, root veg and savoy cabbage. The lamb was sourced from the local Culford flock and was tender, with plenty of it. I would have liked more gravy. Yes, I call it gravy. Puddings we tried included a selection of the local Alder Carr ice creams ...heaven.. and a cheesecake of the day which was stem ginger and honey. Light, not cloying and very well flavoured. A homemade tuile biscuit perched on the top, some lovely citrussy honey sauce drizzled over and unnecessary squeezy chocolate sauce garnish on the plate. It is good to see a new independent restaurant open in a town which is over run with chains.

 

Wednesday, 03 December 2014 19:38

Canape Roulette

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We nipped into Bury St Edmunds last weekend to the Christmas Fair which was running throughout the town. Fancying a little street food, it turned out that we were too late at 7.30pm, with many outlets sold out. So the second plan was to nip to Bury's latest fine dining opening on Angel Hill called 1921(the one that used to be Graze)to try their bar canapes. Chef Patron is Zack Deakins, formerly from The Bildeston Crown and now heading up his own business.Canapes are £1 each but we went for the offer of all eight for £6.What a bargain!All were delicious and we played Canape Roulette. Spin the pen to see which canape to eat next. That kept us amused as did coming up with a cocktail. We tried for an Aperol Spritz, sorry no can't do that, Margarita? No, don't have the ingredients. So,we bought a bottle of Prosecco, a shot of Cognac and asked for a bowl of sugar lumps, all happily provided and made our own Prosecco Cocktails. A fun night out.

Sunday, 14 September 2014 10:32

The Leaping Hare

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Quail, grouse, venison, lambs kidneys, wild mushrooms, blackberries, damsons and figs...there's all sorts of delicious Autumn Gameyness on this menu. It declares its honourable local intentions by highlighting the relevant items with two stars for Wyken produced food and one star for those from either Norfolk or Suffolk. We had a friendly, interested and well-informed waitress to help us get to the nitty-gritty of the provenance and anyway we saw the fantastic fig trees on the way in and we know it's true; Wyken has a long and proven reputation. The hits of the meal were the grouse (not starred) served off the bone and as tender as any we have ever had, and the damson trifle (two stars). The meat eaters seemed more favoured tham vegetarians with bigger portions (we didn't all have the grouse - we shared...) and red cabbage on two of the dishes is a bit of a short cut in the kitchen. But for just under £50 a head for three courses, including an on-trend aperitif - Prosecco with Campari and bitters - and a glass of their excellent and award-winning wine, we were happy. As the farmer among us pointed out, why not provide that unctious, golden Hillfarm rapeseed oil to dip the bread in, instead of importing the olive, and then we will send all our Suffolk visitors here.

Friday, 11 July 2014 13:40

Burgers Are Better Than Bangers

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We have just come back from lunch at The Dark Horse in Stowlangtoft, after hearing it had re-opened for business earlier this year. We went for the Dark Horse Breakfast at £6.95 and the Homemade Beef Burger topped with bacon and cheese at £9.95. Our verdict...  the burger was better than the breakfast, because the burger was homemade. We finished with a Chocolate Brownie which was good - but shame about the discoloured mint garnish.

Sunday, 06 April 2014 13:02

The Dark Horse

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The Dark Horse in Stowlangtoft has re-opened.  Anyone been? Please let us know via the comment link.

Thursday, 20 March 2014 19:06

A great deli and restaurant and it's all home made.

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I found Hudson and Hudson in Colchester when I parked in Williams and Griffin car park and walked through to North Hill.  In the most surprising location(although I admit to not knowing Colchester very well, so it might be a prime location)you can actually walk through it, in one door and out of the other, if you are not superstitious. The in house chefs prepare everything that is on the deli counter and on the menu. I had eaten a full English breakfast before I discovered it so I decided on a coffee and a takeaway pork pie and black pudding scotch egg. They were both really good. But I wished I had bought a fish cake too.  The deli is licensed and stocks all locally produced food and larder items.

 

 

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