Christmas Dinner Wines

As the holiday season draws ever closer,we start stocking the cellars at Dunston Hall in preparation of a busy December,thought is given to wines popular at Christmas and the associated flavours. Christmas meals are a great time to try new wines with classic, traditional dishes. Will it be ham, turkey, goose or rib of beef? If you are looking for new wine options to complement your Christmas meal, then look no further, here is a terrific selection of versatile whites and reds that are sure to enliven your Christmas gathering, varietals picked for both their presence and adaptability.

Wines to accompany Goose: Reds with some backbone but not too overpowering-Zinfandel,red Burgundy (pinot noir is the classic grape for duck also),and the fruity tempranillo. A good white pairing is a buttery un- oaked chardonnay.

Wines to accompany turkey: In the red corner Pinot noir and zinfandel feature again,along with the lighter Beaujolais Nouveau,or a Syrah. Whites include Viognier, Riesling and Alsace wines eg Gewurtztraminer.

Red wines for a premium beef joint: No surprises here-the usual suspects being Cabernet sauvignon,Shiraz and tempranillo-whites just don`t have the gumption required to stand up to the big flavours of beef.

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Editorial by: Paul Murfitt, De Vere Dunston Hall Hotel

An imposing red brick country house hotel set in 150 acres of beautiful wooded Norfolk parkland. This is Dunston Hall.

Tel: 01508 473820 Follow us on Twitter at www.twitter.com/dunston_hall

Spoilt For Choice in North Norfolk

With a stunning choice of cuisine and atmosphere, from classical Georgian dining rooms to roaring log fires in cheerful pubs, North Norfolk is the place to be eating out this Winter. It comes together at Christmas when everywhere, from the Ostrich’s to the Crowns ‘dress overall’ with glorious decorations to be seen through every restaurant window.

At the centre of it all is the Hoste Arms in Burham Market where you can cosy up in the bar and tuck into dishes like Fresh local Brancaster Oysters.

The Rose & Crown at Snettisham specialises in large Christmas parties

offering open log fires, a relaxed atmosphere and delicious food. Or go to The Bank House Hotel in Kings Lynn where a grand 5 course Christmas Day lunch will be served in this

beautiful Georgian town house.

New on the block, The Crown at Stanhoe is now the Duck Inn, after a complete makeover. Christmas day will be a celebration of six months in business when a gourmet lunch in a relaxed family atmosphere will be on offer.

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Editorial by: Kate Cleaver

Editing, proofreading, journalism, news and features and PR.

Tel: 07770 794886 Email: kate@sparview.com

Dress To Impress This Party Season

As the cold weather takes hold, excitement focuses on the coming Party season. When planning your party outfits start with the autumnal colour palette of mossy greens, berry reds, dusky neutrals and then add a little girly sparkle.

If you hadn’t noticed, Vintage once again dominates the Magazines, the Catwalk and the High Street this Autumn/Winter. 1950s femininity is a great look to go for when dancing is on the cards. With a simple 60s camel coloured shift with a faux fur coat and leather gloves being ideal for an evening meal. 30s Lace or Grecian Maxi dresses are again super feminine and bang on trend for the coming season. Find a style that suits you and accessorize it up to get the feminine edge. Accessorize your little black dress with red leather gloves,

feather hair pieces, red lipstick and a faux fur cape to be it bang on trend this season.

Oh and last but not least, sparkles have not been left out, and why should they? Add some sparkle this winter - it’s the perfect pick me up for any party outfit.

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Editorial by: Katy Coe from Vintage Deli

Offering beautiful vintage designer, high street, couture and well worn wonders from the 40s, 50s, 60s, 70s and 80s. We stock vintage.

Tel: 0773 989 2144 Email: enquiries@vintagedeli.co.uk www. vintagedeli.co.uk

Norfolk Diet

Regions known for their great food have an identity shaped by the landscape and Norfolk has just that. It’s what the French call “terroir”. I have been told by national food writers (who return time and time again) that Norfolk has one of the best regional food cultures in the UK, visible and thriving. They are struck (apart from how good it tastes) by the huge number of small producers working and, in the countryside, the ever-present tables at the end of people’s drives offering apples, honey, and samphire. Our food is amazing and I think we should support and celebrate it. Certainly eat it!

Eating from our terroir gives us access to a wealth of seafood, Cromer crabs,

Morston mussels, cockles from Stiffkey and no other county has the availability and low price of fresh samphire that we do. But we also have great land and shooting estates, so we have brilliant meat and game in season. Most of the UK’s barley is grown in Norfolk – did you know we have the second largest number of brewers in the UK? Our ice cream is to die for! Then there’s fruit - our high sunshine

levels mean that we have masses of pick-your-own and orchards .
And that’s not mentioning cheese, asparagus and the foods to be foraged from the hedgerows. If you aren’t eating a Norfolk diet you are really missing out!

Introduction to Lebanese food

Lebanon is a tiny little country tucked away at the eastern end of the Mediterranean, yet its food is the haute cuisine of the Arabic world - a culinary tradition that combines Mediterranean ingredients with exotic spices such as cinnamon and cumin.

At the heart of Lebanese cuisine is the mezze, lots of little dishes of hot and cold food, traditionally eaten with lots of Lebanese khoubz - very thin round flat bread - and
washed down with arak. Everyone knows of humous, vine leaves, and tabbouleh,
but less familiar maybe are lamb kibbeh, smokey baba ganoush, and spicy red pepper mahammara. Mezze are for sharing, so gather round some friends and order as many as you can!

In Lebanese restaurants, main courses are often simply grilled meats or fried fish. But at home dishes will traditionally use lots of seasonal vegetables and less meat. Favourites include Lubya - a flavoursome tomato based stew of beans and lamb and Me’hershi - all kinds of vegetables, vine leaves, cabbage, courgettes, aubergines, stuffed with rice and a little minced meat flavoured with cinnamon and mint.

Lebanese bread makes excellent wraps, and the most popular are crispy fried falafel or tasty lamb or chicken shawarma. To end your meal you have baklawas, tiny filo pastries stuffed with nuts and syrup, washed down with a pot of fragrant cardamon spiced coffee served in little cups.

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Editorial by: Leda Tarabay, Three Ways Lebanese Restaurant

Intimate restaurant in Norwich city centre, serving the fresh tastes of authentic Lebanese cuisine.

Tel: 01603 622814 Email: TWLR@Tesco.net www.threewaysrestaurant.com

Going Local

With a growing trend towards local and seasonal produce, it’s great to see more and more restaurants gearing their menus towards Norfolk grown food.

Social enterprise We Love Local Food works with a broad range of Norfolk and Suffolk food ad drink producers to deliver locally sourced groceries to homes – and owner Paul Campbell is delighted to see a focus on local food spread among restaurants too.

“There are so many great reasons to buy local food,” he says. “As well as significantly reducing food miles, buying local supports the excellent producers we have here in Norfolk and keeps money in the local economy. Perhaps most importantly for diners and chefs alike, local also means fresh.”

“Some restaurants have been sourcing locally for years – but it’s clear to see that more and more are joining in,” says Mr Campbell. Luckily for us, Norfolk’s farmers and food producers are renowned for quality – so going local doesn’t involve any compromise of flavour.

With an increasing number of diners choosing locally sourced meals, a lot of chefs are getting more and more creative with seasonal vegetables and fruit. It’s worth keeping an eye out for the new dishes on the menu and specials boards will also often have the freshest local meals.

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Editorial by: Local Food Direct

Offering the very best produce from Norfolk and Suffolk.

Tel: 01508 535890 Email: customerservice@welovelocalfood.co.uk www.welovelocalfood.co.uk

The Great British Picnic

This summer the inevitable draw of the outdoors will entice most of us into the wild and woolly Norfolk countryside or our unspoilt, rugged beaches, and some of us will even be brave enough to attempt to eat there. If you’re tenacious enough to circumvent the farmers gates, wasps and curious cattle, then the reward needs to be a feast .We’ve all moved on from soggy cucumber sandwiches, warm tea in flasks and shop-bought sausage rolls, so utilise some local-heroes and produce a picnic to remember.

If you want a really good pork pie they’re a real faff to make-thankfully Brays Cottage up in Holt make a nationally recognised, award-winning pie. With a porcine-pedigree of using roaming happy pigs that are kept in their family groups, and no commercial fillers like that weird jelly stuff you often get, and you can get them online at www.perfectpie.co.uk. At Dunston Hall we sell these in our bar with home-made piccalilli and they’re a real hit, especially when combined with decent, local, real ale.

No alfresco bash is complete without the quiche, the more retro the better-You can’t beat quiche Lorraine, and the supermarket stuff is not even a distant relative, more a sorry imitation.

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Editorial by: Paul Murfitt, De Vere Dunston Hall Hotel

An imposing red brick country house hotel set in 150 acres of beautiful wooded Norfolk parkland.

Tel: 01508 473820 Follow us on Twitter at www.twitter.com/dunston_hall

Glorious Summer Evenings

After a good six months of trading through our first Winter and Spring, Summer is now fast approaching and the kitchen team are producing an abundance of ideas for lighter bites to entice our guests. Does the thought of sitting outside with a glass of wine or maybe a refreshing, lightly sparkling presse and a meal which celebrates our local produce sound appealing? Then The Parson Woodforde is the place to be.

Brushcette are always popular, one of our favourites has a Broad Bean, Cherry Tomato and Feta topping – here is how to create your own!

Firstly, blanch broad beans & peas, blitz down to a puree with garlic and thyme oil to help reach a velvety smooth consistency. Then mix diced feta with cherry tomatoes, red onion and chilli, and add seasoning to taste.

Place this on a disc of potato and rosemary bread, glaze in the oven and serve with some baby leaf salad. To make this extra special drizzle with some local rapeseed oil, balsamic reduction and a few pea shoots. Perfect!

We hope you enjoy this dish and why not come to see what else we have to offer. We are proud of our roots ..... let us bring you a taste of Norfolk.

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Editorial by: The Parson Woodforde, Weston Longville

Join us for breakfast, lunch or dinner in our newly refurbished traditional country pub with rooms.

Tel: 01603 881675 Email: info@theparsonwoodforde.com www.theparsonwoodforde.com

Catering for all

I’ve been intolerant to lactose since I was born, extremely so when I was four, resulting in a stint in hospital on drips (as quite brilliantly I also became allergic to sucrose too). My brother too couldn’t ‘do’ dairy so my mother cooked all our food from scratch to ensure that we weren’t eating what disagreed with us.

Now over the years the intolerance has got better but also I suppose you get used to having a certain amount of IBS when you eat something you shouldn’t. I have in recent years started thinking more closely about what I’m putting in my body and have been looking into various diets, allergies and other information to do with food. What

I have found is that the amount of people in the UK alone that have intolerance to certain foods is far higher than we think, most people not even realising that they have a problem and putting their bloated bellies or dicky tummies down to ‘something they’ve eaten’ but not once presuming that they need to avoid that food.

We’re slowly switching on to this fact, the Coeliac Society and other groups bringing attention to it and also some food establishments now catering for various dietary issues. But so many eateries still fail to cater for an ever-expanding group of people that would like to see their diets catered for on the main menus.

Now I’m not suggesting for a moment that you could cater for every dietary issue but I do think that a great deal of eateries could do more. For example including one or more gluten free meals on the menu, perhaps a vegan one? You probably already have a meal choice that fits the bill but don’t tell your customers this. With a small amount of planning it’s not too difficult to produce gluten or dairy free meals and then take it step by step with other options.

Franks Bar is a great example; due to one of the owner’s relatives being diagnosed as a coeliac they have since created a separate gluten free menu as they have realised how difficult it is to find places to eat where this is on offer. I can testify that their gluten free chocolate cake is to die for! Once people with allergies find a place that caters for them they stick with it as they are few and far between. The Cockerel in North Walsham also lists a good range of gluten free items on it’s menu.

It wasn’t so long ago that vegetarian food used to be tricky to find yet now all menus have at least one option on there and on many occasions I have been out with carnivorous friends who have chosen to go veggy just because it sounds delicious.

The commonest offenders are dairy and gluten. It’s actually pretty easy to create dishes that cater for both, in fact you probably already have a handful on your menu that fits the bill or just needs a slight tweak. Add a little symbol on your menu to show that you’re on the ball and I can tell you that those of us with intolerances or allergies will thank you for it.

This is just the tip of the iceberg when it comes to issues that people have with their food and we plan to shed a little light on this over the coming months in the hope that more Norfolk eateries become passionate about catering for those with dietary issues.

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Editorial by: Sophie Jewry, EatoutNorfolk.co.uk

Tel: 01362 853424 Email: sophie@eatoutnorfolk.co.uk www. eatoutnorfolk.co.uk

Traditional Family Values

Our philosophy at Market Bistro in King’s Lynn is “simply good food” , we use the very best ingredients that Norfolk has to offer to make good British food. We strongly believe that families should make time to eat good food together and our children’s menu reflects this and includes such things as organic rare breed pork belly and mash, homemade roast squash ravioli and creamy rice pudding with homemade jam. Our main menu changes monthly to ensure that we make the very best out of seasonal and local produce and we have a daily changing specials board.

A new survey has revealed that one in ten families never sit down to an evening

meal together. The study of 3,000 adults also revealed two thirds of kids yearns for a return to the traditional family dinnertime. And four out of ten children have even asked their mum or

dad to have more evening meals as a family.

To encourage families to eat together more often children under 10 eat free off our children’s menu Monday to Friday before 7.30pm, booking is essential.

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Editorial by: Lucy Golding, Market Bistro

We cook and serve food that we love to eat, in a relaxed and informal environment.

Tel: 01553 771483 Email: info@marketbistro.co.uk www.marketbistro.co.uk

Summer time is BBQ time

I have a hunch that we are going to have a hot summer in Norfolk this summer so it’s time to scrub down your BBQ bars and head down to your local butcher for your spare ribs, burgers, sausages and rump steak.

We have got a cunning plan this year and are running a popup restaurant in the courtyard of our house in West Bilney. We are going to cook alfresco on our two BBQ’s, our authentic tandoori oven and maybe our hot smoker.

We did one in June in conjunction with Harry Cory- Wright of Smokesilver. He had got a posse of people together for “an evening with moths” in the woods at Holkham with kind permission from the estate. Harry supplied an old army surplus dining shelter and I cooked a curry in my supremely heavy tandoor, which we used to have when we owned fishes in Burnham Market. The only form of transport could put this machine in was my 1971 VW camper. It did the job perfectly and it was a pleasure to be able to cook for the locals of North Norfolk again.

We are very lucky in Norfolk to have such a wonder number of very good butchers who often have their own abattoir and local herd. I remember when we moved up to Norfolk over nine years ago from London and buying a chicken from Howells in Burnham Market. It tasted of chicken, not the bland nameless vac-packed stuff off the supermarket shelves.

Our butcher, Howards’ in Gayton displays what breed of beef he has slaughtered that week and from which farm it came from. We, as customers, are becoming far more concerned with good provenance and your butcher will be able to give you an honest answer that a supermarket just can’t.

Top tip though: Meat is expensive so why not try

an alternative cut. I have bought some skirt, which comes from right down below the sirloin near the belly. No need to slow cook this joint or mince it. Season your skirt steak well with salt and pepper and cook it very quickly on the hottest part of the BBQ for about 1-2 minutes each side and then let it rest for about 5 minutes before offering to your guests. It is spectacularly full-flavoured, juicy and sort of chewy almost without being at all tough. The best thing is it costs way less than sirloin.

I was having a chat with a BBQing dad a few weeks ago who has built himself the coolest BBQ out of and old oil drum and a disused pram. He was asking why the charcoal doesn’t seem to get quite hot enough and doesn’t last too long. The answer is use a really good quality charcoal. It is usually labeled restaurant charcoal and comes in big bag from your local coal merchant or if you have a cash and carry card, Bookers is a good place to get it. I use it in my tandoor, but on a BBQ it really kicks out the heat and will stay hot for about four hours.

Happy cooking!

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Editorial by: Owsley-Brown Food Co.

An events catering and catering school company based in West Bilney, near King’s Lynn.

Conkers, Common Road, West Bilney, King’s Lynn PE32 1JX
Tel: 01553 840190 Email: info@owsley-brown.com www.owsley-brown.com

I have filmed many parties and weddings, and the food can be done so differently!

As little as 10 years ago the typical wedding breakfast would be a starter, main course and dessert, usually involving prawns, chicken and chocolate cake. Not anymore! More couples are now opting for the slightly kooky! One wedding this year had sausage and mash as their main course with an ice cream van for the dessert. Fish and chips in newspaper is also becoming popular, with handmade personalised cupcakes for afters. Even parties are getting in with the theme of basic food turned posh. Back in the spring, the party I was filming was in full swing, when all of a sudden, waiting staff appeared from no where with mini hamburgers and hotdogs in buns, pots of baked beans, bowls of chips and pots of ketchup.

Last November I filmed a bonfire party, but instead of the tomato soup and burgers, the host’s served a 3 course meal, not sitting down either - cleverly they used lots of staff with huge banqueting platters to serve whilst everyone was standing outside, still able to enjoy the fireworks. Wherever you are holding your wedding or party, discuss the unusual food options with your caterers. Your guests will be talking about it for months after.


Editorial by: Kaandaro Video
Karen @ Kaandaro Video, able to film any event in East Anglia.
Tel: 07518 807515 www.kaandaroeventvideography.co.uk

You're Hired!

The hospitality industry has never been famed for attracting long term staff retention, many staff members are merely passing through, between college courses or simply filling in until something better comes along. So how can we expect these staff members to be fully committed to their role and whole heartedly promote your business in the best possible light?

An apprentice could well be the answer you have been looking for and the process of recruitment has never been easier.

When you take on an apprentice they are of course employed and paid by you, the government funds their training though local specialist training providers and as the majority of the training is on the job the apprentice is earning a wage whilst learning their chosen trade. Following completion of the apprenticeship, usually around12 months the apprentice will be in possession of a nationally recognised NVQ and will be a valuable, well trained and committed member of staff.

Apprenticeships are available in many trades but the hospitality and catering NVQs provide a solid base for a career in the industry whether training as a Chef, Waiter or Hotel Manager.


Editorial by: Mark Raines, Poultec Training Limited
We have one clear aim - to promote excellence in training.
Tel: 07531120817
Email: mark.raines@poultec.co.uk
www.poultec.co.uk

The Anticipation of Seasonal Food

“Seasonal”, ”fresh” and “Local”, are the three watch words that govern our kitchen and they should be in your thoughts when you do your weekly shop.

From my point of view, the Anticipation of the first delivery of Spring Lamb, Asparagus and Strawberries is phenomenal, the smell of the lamb roasting, the sweet taste of the first strawberry of the year and the snap of the asparagus are all moments that I long for all winter! Every season has its specialities, The Mussels, when the sea cools down in October, Pheasants and Partridge during the shooting season and of course venison in the autumn and winter.

Our supplies of vegetables changes as the months pass by, hardy winter kale are followed by tender spring greens and in the summer we have such a choice of salad it’s hard to know where to start!

If we had all these delicacies available all year round, which of course we can, would they or do they still taste as good and fresh as those that we look forward to so much?
This is how my kitchen works, could it, should it work in yours as well?


Editorial by: Robert Mills, The Saracen’s Head, Wolterton
Come and share in the community spirit of Norfolk’s great food and drink.
Tel: 01263 768909
Email: info@saracenshead-norfolk.co.uk
www.saracenshead-norfolk.co.uk

Spring Delights

Spring in Norfolk has so much to offer in the way of great produce for us to produce some amazing tasting dishes. We have for instance amazing Cromer crab, Sandringham organic red poll beef and King’s Lynn brown shrimp.

Not to forget of course our very own asparagus, soon to be in season ( end of April ) which is so versatile it can be used in a verity of ways and is a fantastic ingredient for a simple spring supper, lightly char grilled with a poached free range hen egg or added to risottos.

With such great produce on our door step, we are passionate about showcasing all of what’s local and in season and local farmers markets are a great place to frequent to pick up the best of what’s about. We love Norfolk and all it has to offer and we hope that our food reflects that.


Editorial by: Market Bistro, King’s Lynn
We cook and serve food that we love to eat, in a relaxed and informal environment.
Tel: 01553 771483
Email: info@marketbistro.co.uk
www.marketbistro.co.uk

Norfolk's Finest

When great food and drink is talked about in Britain the wonderful diversity that Norfolk offers seems to regularly be overlooked. Maybe that’s because we haven’t shouted loudly enough about the huge variety that can be found or the strong tradition of good produce tied closely to the landscape. It has a character of its own.

Wide open skies, dipping hills, sea breezes and mud flats. Honesty boxes dotted around, a few eggs here, some homemade jam there. They all contribute to the food culture from crabs, samphire, Stiffkey blues and mussels to asparagus, potatoes, orchards and grain to make beers. There is beef and pigs and cheeses. The Norfolk Black turkey might be well known but it’s not the only thing we should be talking about.

The Norfolk Diet started from this very idea of diversity when one local producer decided to eat only Norfolk produce for one month. The idea grew into a small group of like-minded people who wanted to see Norfolk food and drink be celebrated across the county and across Britain.

There are amazing producers and fantastic produce and our aim is to bring these together at events like our Spring Farmer’s Market in Norwich on 14 May and promote them on social media and in the press.


Editorial by: The Norfolk Diet
Come and share in the community spirit of Norfolk’s great food and drink.
www.thenorfolkdiet.co.uk

Eyes on the Pies

There’s a lot to raise the spirits of a pie-maker and our pie HQ makes my heart soar. We make our pies on the beautiful Bayfield estate on a ridge above the Glaven valley looking down toward the sea.

We created our state-of- the-art bakery in a light and airy high-ceilinged flint barn that used to house the farm’s bull. The buildings have won approval from CPRE for sensitive conversion. In the summer swallows swoop outside and hares and buzzards live in the field next door.

In the winter we’re kept warm by a communal wood burning system, fed from the estate’s trees. Our neighbours drop in, take in parcels, chat and taste new pie flavours. The super-exotic Berber Interiors let me use their showroom as a location for photoshoots and our cheery landlord has welcomed me to perch in his stately home kitchen for Country Living.

Sometimes I take visitors for a meeting-walk down the flower-banked lane to Glandford Ford rather than sit and talk formally, ideas flow beautifully in the sunshine and I like to think that just maybe part of the magic of our patch of North Norfolk finds its way into the pies.


Editorial by: Brays Cottage Pork Pies
Making fine artisan, award winning pork pies on the North Norfolk Coast.
Tel: 01263 860944
Email: info@perfectpie.co.uk
www.perfectpie.co.uk

Outstanding Cuisine

Winter is at last coming to an end and we can all look forward to summer evenings out at your local pub or restaurant and enjoy some of Norfolk’s finest produce.

I have been at Morston Hall for 18years and the wealth of local produce just gets better and better. We are now coming in to the best time of the year for restaurants to source locally produced foods, and Norfolk produces some of the finest, New Potatoes, Broad Beans, Various cuts of meat, Trout or Bass, it doesn’t matter whether it is a gastro pub or Michelin star restaurant, locally produced foods are readily available, and we all try to support local suppliers.

We were awarded a Michelin Star in 1999 and because of our consistency in giving our customers excellent food we have now held this for 13 years because we focus on what we are doing and serve quality food, washed down with a glass of your favourite wine, is there a nicer way to end a summers day.


Editorial by: Galton Blackiston, Morston Hall
An intimate country house hotel with its origin in the 17th Century, located 2 miles from Blakeney.
Tel: 01263 741041
Email: reception@morstonhall.com
www.morstonhall.com

Are You Being Served... Properly?

Restauranteurs are all aware of the importance of good customer service training and maintaining a solid, ongoing training programme for staff but how often do they put it to the test?

It is very important to walk the customer journey from time to time to experience exactly what your clients do, see what they see and taste what they taste!

Mystery shopping, or in this case Mystery Dining is the best way to get unbiased, honest feedback on all aspects of the customers experience starting with the initial impressions on arrival, through the ordering process all the way to paying the bill.

Inspectors will comment on appearance, cleanliness, staff attitude, service received and of course the quality of the food.

The resulting feedback will provide you, as proprietor, with a comprehensive report focusing on over 70 points of the visit, scored with feedback notes and suggestions where appropriate.

I recommend investing in a programme of quarterly visits as the scoring system allows you to monitor progress as the areas highlighted are focused on within the ongoing staff training.

If you have rooms then you may wish to include the overnight stay in the report, all aspects of the accommodation are reviewed including comfort of the room, facilities and even breakfast.


For more information about Mystery Dining please contact Mark Raines at The Mystery Diner 07531120817 or email sales@markraines.co.uk

Support Your Local

After 21 years at The Unthank Arms we believe that it’s the support of your locals that makes the difference between success and failure. For any pub to survive they must communicate with their customers.

If you enjoy visiting your local you can help them and yourself by letting them know that you are interested. Why not visit their website and give them your feedback on their offers or events? Try to support any offers or events they run - or they’ll get fed up thinking them up and everyone will lose out.

In this ‘information age’ take time to post reviews (hopefully good ones) on

websites such as Eat Out Norfolk (if you have any complaints that you should contact the pub direct first if possible).

Above all, remember that your local can’t compete with supermarkets on price but they should be able to offer you great service and a warm welcome. Let them know when they get it right as well as when they get it wrong!

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Editorial by: Nick De’Ath of The Unthank Arms

The Unthank is a traditional Victorian local with a lively bar serving real ales, premium lagers, great value wines and delicious food

Tel : 01603 631557 Email : postbox@theunthankarms.com www.theunthankarms.com