nourish issue 04


nourish issue 04, out summer 2022, with The Peacock, Chelsworth, as our cover star



nourish issue 04, out summer 2022, with The Peacock, Chelsworth, as our cover star
Also featuring: John Patchett IEA, Starling’s of Swaffham, Meet you at Six, Fire and Feast Suffolk, Keith Parton- Ivy House Country Hotel, Jarrold, Brasted’s, Paula Casamento, Giddens & Thompson – Bungay, The Hog Hotel – Pakefield, The Lavenham Greyhound, Old Hall Farm – Woodton, The Yard – Norwich, Suffolk Truffles, Moon Gazer Ale, Cannells by the River, The Grove at Cromer – Sundown, Wymondham Chiropractic Clinic, Goodies Food Hall and Restaurant, Chateau Capion at Bakers & Larners in Holt, Andrew Baker, Norfolk Wagyu Beef, STORE, Hodson & Co, Dipple & Conway Opticians, Tavern Tasty Meats, Palfrey & Hall, The Swan – Lavenham, inspiring communities, Erasmia Kryiakou, perfect picnics; Eva Humphries – Wholefood Warrior, The Delicate Diner, Dubai, The Goat Shed Kitchen, YANA
Recipes: apple, fennel and raisin slaw with yoghurt dressing, The Delicate Diner; bacon chop, crushed new potatoes and savoy cabbage with a parsley butter cream sauce and baby roasted onions, Martin Jarrett and the Kitchen Team at Goodies Food Hall; celeriac risotto with scallops, pea shoots, chestnut mushrooms and truffle shavings, chocolate celebration cake with raw Jersey mascarpone, The Delicate Diner for Old Hall Farm; choux buns with Marmite; Liam Nichols, STORE; Cromer crab, creme fraiche & chive tart, torched blood orange and cucumber tartlet, Terry Balme, The Hog Hotel; fillet of seabass with crayfish and samphire risotto, beetroot puree, basil oil and honey-glazed carrots, Keith Parton, Ivy House Country Hotel; free range pork chops with mango and couscous salad and green sauce, Palfrey & Hall; ratatouille inspired gnocchi,Paula Casamento; rhubarb and custard tart, Brasted’s; Sam’s glazed lemon tart, Sam Clover, The Peacock Inn; smoked paprika roasted chicken with peppers and chorizo, Tavern Tasty Meats; sweet and sour skewers with tofu or jackfruit (vegan), Erasmia Kryiakou.


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