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In season now: game birds and apples

Fruit from Norfolk orchards Our apples come from Drove Orchards, grown by the Jamieson family up on the coast near Thornham. There they grow upwards of 160 varieties of apples, as well as pears and quinces, specialising in East Anglian heritage varieties. The orchards now cover some 40 acres of the 350 acre farm, growing Read More

Glorious Game recipe: roast partridge with wild mushrooms

Partridge is a delicate and tender bird, and it is incredibly quick and easy to cook the breasts. Effortless and luxurious too, if you make this with a pouch of Atkins & Potts mushroom sauce. Roast partridge with thyme, wild mushrooms and parsnip Serves 2 Ingredients 4 x Walsingham partridge breasts 400g mixed wild mushrooms 600g diced parsnip 2 sprigs of Read More

Make the most of asparagus

Now’s the time to make the most of this most delicious vegetable grown so close to our shops. Only in season for just a couple of months it is a real treat of late spring. Roast asparagus Wash the asparagus. You can trim and peel the outer layers of the ends of the spears if wished but this is not Read More

Glorious Game recipe: pheasant breast with cider

A delicious recipe for pheasant breasts, a dish demonstrated on our Game Day. Sous vide pheasant breast with Norfolk cider, baby leeks and roast potato Serves 2 Ingredients 2 Walsingham pheasant breasts 300ml Whin Hill Norfolk apple cider 6 baby leeks 2 large Maris Piper potatoes 100ml Norfolk rapeseed oil for roasting Knob of butter 1 tbsp sour cream Read More

Three things to eat this week: cavolo, blood orange, quinoa

Our three things to eat this week are Cavolo nero (a Norfolk grown Tuscan black cabbage), blood oranges also known as ‘ruby’ or ‘blush’ oranges due to their deep crimson colour, and Quinoa, a nutty and delicious, tiny grain that is packed with protein.