Sarah Hardy previews the North Norfolk Food & Drink Festival next month – 3 & 4 September
It’s Norfolk’s largest food festival and attracts more than 11,000 visitors each year. Held, by kind permission of the Earl and Countess of Leicester, in the beautiful Walled Garden at Holkham on 3 and 4 September, the North Norfolk Food and Drink Festival is very much about supporting and promoting small, local artisan producers. It sees around 60-65 stalls, selling a wide variety of goodies from gin to chutney, from chocolate to beer, and fresh sourdough
bread to cheese.
It’s the perfect opportunity to discover new producers, which this year includes Norfolk Doggy Deli, try out different
products and, dare we say it, do a little early Christmas shopping.
There are also plenty of well known and favourite producers such as Patrick and Sarah Saunders from Fakenham’s Black Shuck spirit company, Candi Robertson from Candi’s Chutney, based near Reepham, and Walsingham Farms Shop which sell great deli produce, especially tasty pies.
The festival’s headline sponsor is Kettle Foods who always have a very busy stall selling their gourmet snacks, while Essence Foods, based near Fakenham and run by Sarah Savage and her family, is another sponsor and has a stand selling their delicious jams, mustards and more.
Apart from these producers, another key part of the festival, which is in its 14th year, is the Arthur Howell Cookery Theatre which sees a jam-packed programme of both chefs and producers cooking up a series of dishes using fresh, seasonal and local produce. This year the line up includes Michael Chamberlain of the Victoria Inn at Holkham, David Holliday from Moon Gazer Ales, Na Hansell, the well known North Norfolk cookery school owner, Rajan Verma of Currylicious, and Fran Hartshorne from the White Horse at Brancaster Staithe. The star attraction, and appearing on both days, is the very funny duo act of Wells butcher Arthur Howell and chef patron of the Crown Hotel in Wells, Chris Coubrough, who always cook up something surprising, using whatever Arthur has fresh in his shop!
The demo stage is hosted by local foodie Andy Newman, who keeps good order and teases out a few more tips and information from all those taking part.
Add in several pop-up concessions including pizza, homemade lemonade, Thai dishes, sweet treats, freshly brewed coffee and more and you can really make a day of it. There is also a fully stocked bar, looked after by Malt Coast Brewery, where many local wines, craft beers and spirits are on offer, plus a selection of fabulous festival special cocktails!
There are lots of activities for children, including story telling sessions and live music, and the festival is very much a dog friendly event – with treats available for them, too.
Entry is free and car parking is available at £5 per vehicle. The festival opens from 10am to 4pm on both days.
The festival is run by local foodies who all volunteer their services to support this family-friendly event which is a firm favourite in the culinary calendar. Facilities and attractions at the hall, an 18th century Palladian style house, are also available, including shops, cycle hire, a high ropes course and a cafe. There are many lovely Estate walks, and Holkham beach is regularly voted one of the best in the country.
www.northnorfolkfoodfestival.co.uk
Abbi Saunt, head chef at Creake Abbey Cafe and Food Hall, is cooking up this dish at the Arthur Howell Cookery Theatre on 3 September.
Miso Roasted Aubergine
with herby yogurt, ginger, pickled red onion & sesame
Ingredients: serves 2
• 1 aubergine
• 1 Tbsp miso paste
• 1 Tbsp soy sauce
• Tbsp cider vinegar
• 2 Tbsp sesame oil
• 1 inch piece of ginger, grated
• Mint, coriander and parsley to garnish
• 1 lime
For the herby yoghurt:
• 3 tbsp Greek yoghurt
• Sprig of rosemary
• 1 lime, juiced
• 1 garlic clove, minced
For the pickled onion:
• 1/2 red onion, thinly sliced
• 1 lemon, juiced
• 2tbsp cider vinegar
• 1 Tbsp sugar
• 1 tsp salt
• Sesame seeds, toasted
Method:
In a mixing bowl, add the miso, soy, ginger, cider vinegar and sesame oil and mix well. Slice the aubergine lengthways into six long wedges. Add them to the bowl and massage them with the marinade. Line a baking tray with baking paper and lay out the wedges, drizzling any leftover marinade on top of the aubergines. Roast in the oven for 30 minutes at 180 °C until golden brown and slightly charred. Take out and let cool.
Finely slice the red onion. Add it to a jar with the lemon juice, vinegar, sugar salt and ginger. Seal with lid and shake. Leave for at least 30 minutes.
Add the yoghurt to a bowl. Mix in rosemary, lime, garlic and seasoning. Taste and add more lime if you think it needs it.
To assemble:
Lay the cooled aubergine wedges across two plates. Dollop over the lime yoghurt and scatter over the pickled red onion. Sprinkle herbs such as mint, coriander and parsley. Add some toasted sesame seeds if you have them. Serve with wedges of lime.