12 April 11

Pan-Roasted East Coast Skate, Anchovy and Broccoli Pickle

Nothing beats a delicious fresh skate wing, pan-roasted with a crisp golden crusty outside and the flaky stringy flesh. We are spoilt rotten here at the British Larder. We have the best suppliers we possibly could find!! That is a fact! You can read a bit more about our loyal and local suppliers on our pub website britishlardersuffolk.co.uk.

We choose to only buy ingredients from people who care about food the same way we do. The guys and girls from Pinney’s in Orford do care and so does Chris from Maximus sustainable fishing. They both bluntly admit when there is no fish to catch and sell to us due to stock levels, but when it is there we are some of the very lucky few who actually manage to get our hands on this lovely fresh fish. I have never seen a whole skate ray before so when we asked

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28 March 11

Rhubarb, Pecan and Buttermilk Pudding; Buttermilk Ice Cream

Glorious rhubarb! It’s amazing how one’s tastes evolve, change and even develop as you get older. At first I thought if I do not like something then that is it, I will never like it, however I’m proven wrong. That fact comes with age…does that mean that I’m getting old?? Well finding a few gray hairs was a bit of a shock to the system – I thought I will never “grow up”, be responsible and like rhubarb! BUT I do now. If that is a sign of ageing then I do not mind it too much.

As a child and even in my twenties I would pull the ugliest faces when I was offered anything made with rhubarb, but now I think it’s “cool” and I’d even go as far as saying it’s delicious. Especially my infamous rhubarb and vanilla jam.

With that in mind I think tomorrow

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22 March 11

Morston Mussels with Leeks, Smoky Bacon and Aspall Cyder

It’s not often that I write recipes to serve one but this recipe is special. Ross and I only cook food we love to eat and that is perhaps a very selfish way to be when running a pub/restaurant. Well I’m the mussel lover in this relationship and it’s not often that I get a chance to eat them. Ross doesn’t really like any food that he has to eat with his fingers so he usually misses out on a mussel meal. When I see mussels on a menu I like to order it - BUT, and this is a big but, I have to trust the restaurant and also the chef. Now that might sound a bit controversial, however there is nothing worse than dirty mussels!! Gritty mussels with their beards attached is not my thing and it can easily ruin a simple humble and delicious dish in seconds.

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17 March 11

Roasted Woodcock, Truffled Jerusalem Artichokes and Boulangere Potatoes

Even thought the game season has ended for now, I thought I ought to share this story and bank the recipe for when the next game season starts.

To put it all into perspective I thought that our move to Suffolk would be slightly harder than it actually has been. I’m talking about the integration with the local community and getting used to a slightly different way of life. Let’s face it - we are each working almost 100 hours per week and having to deal with all sorts of issues we frankly never ever needed to deal with in the past. But it’s like a marriage and we decided to take the leap into the unknown and pledge our vows for better or for worse, for richer or poorer and in sickness and in health…. and we are still here!  Happily united with the British Larder Suffolk.

At first

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