nourish issue 05

Description

Published autumn 2022, nourish issue 05 had Moss & Co as our cover star.
Also featuring: Jules Knight, The Yard – Norwich, The Victoria – Holkham, Jarrold, Giddens & Thompson – Bungay, The Hog Hotel – Pakefield, Old Hall Farm – Woodton, The Yard – Norwich, Moon Gazer Ale, Candi’s Cupboard, Easytiger, Marsh Pig Charcuterie, Caistor Hall, Wymondham Chiropractic Clinic, Goodies Food Hall and Restaurant, Cambridge Cookery School and Cafe, Staithe Smokehouse, Wild & Game, Dipple & Conway Opticians, Fryers-Style Cottage, Burn Valley Vineyard, University Arms, Bollinger at Bakers & Larners – Holt, Patrick Sewell, Richard Bainbridge, Tavern Tasty Meats, Titchwell Manor, Dipple & Conway Opticians, Abbi Saunt, Norfolk Restaurant Week, Devon, Eva Humphries – Wholefood Warrior, The Delicate Diner, YANA
Recipes: banoffee pie – Jules Knight; cauliflower macaroni cheese with pancetta and mushrooms – The Delicate Diner; chilli con carne – The Delicate Diner for Old Hall Farm; miso-glazed salmon superfood salad – Abbi Saunt, Head Chef at Creake Abbey Cafe and Food Hall; pan roast duck, crispy duck hash, carrot puree, miso greens & five spice jus – Haydn Buxton, Head Chef at Caistor Hall; pheasant coq au vin – Wild & Game; Richard Bainbridgeâ’s heritage tomato tart; Staithe Smokehouse hot smoked salmon and pumpkin tart, autumnal salad; steak and local ale pie – Shaye Battrick, Head Chef at The Queen’s Head; Thai fishcakes with sweet chilli jam – David Little, Easytiger.