Norfolk's food offering is quite extraordinary. We have access to some of the best natural produce in the whole country (Cromer crabs immediately spring to mind) and some remarkable producers who manufacture award-winning and mouthwatering treats from cheese and wine to game meat and gin. It's hardly surprising that west and north Norfolk is blessed with hundreds of outstanding restaurants and an equal number of hugely-talented chefs. Bon appétit!
Food & Drink
Pan-fried sea bass
with lemon, prawns, tomato and double cream sauce, wilted spinach, tender stem broccoli and …
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The sweet legacy of the Battle of Trafalgar...
Following yet another successful growing season, Robin Limb looks back at the lasting legacy of the …
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The success of thinking big and growing small...
Starting from a small greenhouse in a back garden, Nurtured in Norfolk is now helping talented …
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From Norfolk: the world’s most precious spice…
From her family smallholding in Burnham Market, botanist Sally Francis produces some of the best …
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Healthy reasons why the oil to choose is Mr Hugh’s
For the first time in decades, sales of olive oil in the UK are falling and it’s largely because …
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Yucatan Style fried pigeon taco’s
With pink onions, avocado mojo, shack salsa verde. By the Dabbling Duck, Great Massingham.
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The best wine in the world – from a Norfolk vineyard
When Lee Dyer returned to Norfolk from Thailand ten years ago to find his father had suddenly …
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A true taste of Norfolk for a traditional Christmas
It may well be the centrepiece of the most delicious Christmas dinner you’ve ever had, but had it …
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A fresh taste of Norfolk’s delicious king of seafood
If you enjoy lobster you’re in luck, because it’s lobster season – and the north Norfolk coast is …
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Welcome to Brancaster and the food of love...
Exported to Italy direct from Norfolk, Roman Emperors paid for oysters by their weight in gold. …
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Raising a glass to the best whisky in Europe...
In the heart of Norfolk, the Nelstrop family produces award-winning whisky and supplies it to 23 …
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On the trail of a truly natural Norfolk delicacy
KL magazine talks to chef Galton Blackiston about how to pick, how to cook, and how to enjoy the …
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Wild sea bass
with potato and leek terrine, jerusalem artichokes by Lewis King (Head Chef) The Old Bank
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Putting Norfolk on the country’s cheese map
Catherine Temple’s cheese-making career started in her kitchen with two plastic buckets, a gallon …
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