The Brecks Food Trail - thedms

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The Brecks Food Trail see food eat food meet the producer ‘Wild Days’ in the Brecks Wild Food in the Brecks is abundant. The beautiful and natural habitat supports deer, muntjac, pheasants, rabbit and many other game. While Hares can be seen running through the fields in March, the rabbit population can be spotted all year round. Rabbit Pie, pate or casserole A key ingredient in any serious ‘local’ Brecks menu today would surely feature rabbit. Rabbit has made its way back into fashion with specialist shops recording an unprecedented demand following Nigella and Nigel Slater showing viewers how to make the most of rabbit with recipes such as Rabbit with Radish and Spring Onion Salad and Baked Rabbit. MENU Introduction Area map Chefs Food Trails Specialist Producers Diverse Drinks Farmers Markets Farm Shops Poultry and Eggs Rabbits Rabbits were introduced by the Romans and farmed by the Normans in warrens for their meat and skins. The largest concentration of warrens in Britain was in the Brecks, where the dry, sandy soil was easy for making burrows; the low rainfall and warm summers were most like the climate of the rabbit’s Mediterranean homeland. Since the soils were not naturally fertile there was no competition with land for crop growing. The first warrens in the Brecks were established by the abbeys of Ely and Bury St Edmunds. Lakenheath Warren was set up by the Prior of Ely in 1251; Brandon Warren by the Bishop of Ely in 1252 and Mildenhall Warren by the Abbot of Bury in 1328. After the Dissolution of the Monasteries the warrens were sold to lay landowners. By the eighteenth century there were a dozen warrens next to one another for mile after mile. Their names can still be seen on the Ordnance Survey maps, and include Eriswell, Santon, Thetford and Beachamwell. www.brecks.org A trip to The Ancient House Museum in Thetford will give you more detailed information of this aspect of the Brecks history. Location: 21, White Hart Street, Thetford, Norfolk, IP24 1AD Contact: telephone 01842 752599 Brandon Heritage Centre Contact: telephone 01842 813 707 www.brandonsuffolk.com Mildenhall Museum Contact: telephone 01638 716 970 www.mildenhallmuseum.co.uk www.norfolk.museum.gov.uk The Warrens Today Visit the Warrens for a great walk with a picnic. The Brecks landscape is one of the great natural areas of Britain. It is a place of strange beauty and hidden stories which go back to the Stone Age. Ancient heathland once covered huge areas of the Brecks, created by the axes of prehistoric farmers and the nibbling teeth of sheep and rabbits. ‘Brecks’ were temporary fields cultivated for a few years and then allowed to revert to heath once the soil became exhausted. The former warrens where rabbits were farmed from medieval times are dotted all over this landscape offering accessibility to walkers; a great place for a picnic. Rabbit on the menu: Tuddenham Mill www.tuddenhammill.co.uk Elveden Fine Foods www.elveden.com Stratton’s Hotel www.strattonshotel.com The Leaping Hare www.wykenvineyards.co.uk The East Anglian Game & Country Fair During Spring an annual two day, family event is held at the Norfolk Showground, Norwich which centres around ‘game’ and the countryside. www.eastangliangamefair.co.uk Taste of the wild Brecks The term ‘game’ applies to wild animals and birds that are hunted and eaten. It also includes birds and animals once caught in the wild that are now raised domestically, such as quail, rabbit and deer (the latter two can be farmed or wild; quails are no longer allowed to be shot in the wild, so are always farmed). Wild game’s generally more flavoursome than farmed meat, and may be a little tougher, depending on the age of the animal. To counteract the toughness, it’s ‘hung’ after shooting to help tenderise the meat and encourage the development of ‘gamey’ flavours. The longer meat is hung, the more pronounced the flavour will become, but hanging periods usually range from two days (for rabbit) to up to 12 days (for venison). Take home some seasonal game from the Brecks and cook up a delicious supper, game pie, terrine or roast. For great game recipes go to www.bbc.co.uk/food/game Game Dealers: For a list of butchers and suppliers of game, please see page 16. The British Association for Shooting & Conservation BASC ‘Our mission is to promote and protect sporting shooting and the well-being of the countryside throughout the United Kingdom and overseas. We represent our members’ interests by providing a voice for sporting shooting which includes wildfowling, game, and rough shooting, deer stalking, target shooting and air gunning, pigeon shooting and pest control, gun dogs, promoting practical habitat conservation, training and the setting of standards and undertaking appropriate research’. www.basc.org.uk
The Brecks Food Trail see food eat food meet the producer East Brecks ‘food, cookery and ingredients trail’ MENU Introduction Area map Chefs Food Trails Specialist Producers Diverse Drinks Farmers Markets Farm Shops Poultry and Eggs Cookery courses, festivals and specialist producers that connect with the wonderful Brecks Larder and the countryside - a great food and drink offering. ‘A Brecks local food experience can combine meeting inspirational food and drink producers and relaxed cookery days as well as wonderful eating experiences.’ Mary Kemps Cookery Classes East Harling Mary offers unique days in her kitchen at Hill House Farm which may include meeting producers. These tailor made days can include classes in the kitchen at Hill House Farm where you can learn from Mary herself or her specialist chefs and cooks how to prepare and cook in season game, make wonderful breads using locally grown and milled flour and much more. Mary grew up on a farm with a mother who is an amazing cook, the importance of the seasons, food and its origins were a natural part of her childhood. Though not formally trained Mary would argue she has had an incredible food apprenticeship. Most importantly, Mary’s cookery career started when she married and became a mum. Marrying a farmer also continued that strong link between food, cookery and farming. On a more professional level Mary started working with the Meat and Livestock commission, promoting British meat and farming. Then in 1998 Mary was awarded A Nuffield Scholarship and travelled across the world studying cookery and food politics. www.marykemp.net Fabulous local producers in East Harling The village is also the home to a number of excellent small specialist producers, stop off for ingredients or finished products: Bespoke cupcakes, cookies and hot chocolate spoons by Laura Cotton www.daydreamincupcakes.co.uk Chrissy Sturgess makes handmade fudge www.fudgulous.co.uk www.courtyardchutneyco.com is an artisan preserving company The English Whisky Company Founded by James Nelstrop a Norfolk farmer who wanted to bring the tradition of English Whisky back to life after a 100 years absence. Norfolk is one of the world’s premier barley growing areas and along with the perfectly clear water from the Brecks aquifer it becomes the ideal venue for whisky production. The distillery is open to the public every day from 10am - 5.30pm offering a great insightful place to visit. www.englishwhisky.co.uk Cafes and restaurants Visit one of many wonderful cafes or restaurants that celebrate the wealth of fine ingredients on their doorstep; meet the chefs and producers whilst in the area. Pick up a copy of ‘the Best of Norfolk’ and ‘the Best of Suffolk’ from Tilston Philips Magazines Ltd for a really good guide to local eateries. www.tilstonphilips.com The Big Onion The Elveden farm specialises in the production of vegetables especially potatoes, onions, carrots and parsnips but also grow cereals such as rye, barley and wheat to balance the rotation, ensuring their soils remain fertile and productive for generations to come. The farm extends to some 10,000 acres, making it one of the largest single farm units in lowland Britain, and possibly the largest grower of vegetables working entirely on their own land. More rye is grown at Elveden than on any other farm in the UK and they are major suppliers to the nation’s crisp-bread bakers. Consistency of quality and volume is achieved through the application the highest levels of science and technology. Irrigation, mechanisation and a highly skilled production team are key to their success. If you visit during August take time to plan in the Elveden ‘Big Onion’ Food Festival which celebrates the best of East Anglian produce with lots of onions, live chef demonstrations hosted by Mary Kemp and entertainment for all. www.bigonionfestival.com Go behind-the-scenes and visit farms www.nfuonline.com/contact-us/
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The Brecks Food Trail - thedms

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