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The Art of Rock and Roll – St Giles Street Gallery, Norwich The owner David Koppel has extended Sir Peter Blake’s Art of Rock and Roll due to the success of the exhibition, there will be a closing evening on Tuesday 23rd September 2008 where you can visit his gallery and meet with Sir Peter Blake himself. Sir Peter Blake and the Art of Rock and Roll is the first show at the newly-extended and refurbished venue, which has almost doubled in size. Owner David Koppel, a former Fleet Street paparazzo, has built on the success of past exhibitions such as last year's Frank Herrmann's Unseen Beatles show, consisting of photographs from the Sgt Pepper recording sessions, some of which also make an appearance here. David's interest in pop music iconography has been evident throughout the six years he has run the gallery, and that interest has culminated in this new show featuring an array of album sleeves and photographs, all available as signed limited-edition prints. Sir Peter is 76 now and throughout his long career he has returned time and again to creating memorable album sleeves. This strand of his work began with Sgt Pepper in 1967 and takes in illustrations for the folk-rock band Pentangle, Eric Clapton's 24 Nights live album, Paul Weller's Stanley Road, Brian Wilson's Gettin' In Over My Head and the Band Aid single, Do They Know It's Christmas? All will be on display in Norwich. The evening is strictly invitation only. For more information please visit www.sgsgallery.com or call David Koppel on 01603 663333 User: alison_ingham83 Posted: 2008-09-21 10:21:30 POST REPLY >

NORFOLK CHEF WINS UK COELIAC ‘FOOD WITHOUT FEAR’ COMPETITION WITH RECIPE OF TWICE BAKED LOCALLY PROD COELIAC CHEF OF THE YEAR Giorgio Locatelli, announced today, the winners of Coeliac UK’s gluten-free chef of the year competition during a special presentation at his award winning restaurant, Locanda Locatelli in London. The competition, launched earlier this year as part of Coeliac UK’s Food Without Fear campaign, aimed to raise awareness and highlight the need for increased provision of gluten-free menu options for the 1 in 100 people in the UK with coeliac disease. The standard of entry was extremely high and as such, it was decided that there should be joint winners. They are Vanessa Scott of Strattons Hotel in Norfolk and Christine Bailey, a chef trainer and journalist from Reading. Coeliac UK is the leading Charity for people with coeliac disease and dermatitis herpetiformis. This year they are celebrating 40 years of supporting their Members. Coeliac disease is not an allergy; it is an auto-immune disease, which means that the body produces antibodies that attack its own tissues. For people with coeliac disease this attack is triggered by gluten, a protein found in wheat, rye and barley. Some people with coeliac disease also react to oats. The only treatment for coeliac disease is a gluten-free diet. Vanessa Scott of Strattons Hotel, Norfolk said; “We believe that food should be fresh, tasty and wholesome as well as absolutely delicious. Care and thought has gone into the preparation of all our food and as well as the screening of fresh produce we use a great amount of wholefoods, organic wherever possible, additive and GM free. The kitchen is very proactive regarding guests dietary requirements especially as my daughter-in-law has celiac disease; I feel there is still an awful lot of failure to cater for specific diets such as gluten free and vegetarianism, part through ignorance and a lack of toleration for diners needs and preferences”. Giorgio Locatelli, leading chef and proprietor of award winning Locanda Locatelli, supported the recipe competition and judged the entries: “I was extremely impressed with the exceptionally high standard of recipes. Through the innovative use of gluten-free ingredients, a wide range of both sweet and savoury recipes can be created, which are not only tasty but also suitable for people with coeliac disease to eat. Congratulations to all the winners and I hope that more chefs will learn and understand the importance, and gain the aptitude, for providing tasty, interesting gluten-free options on their menus.” Sarah Sleet, Chief Executive of Coeliac UK, the national charity for people with coeliac disease, said: “We know that for people with coeliac disease, eating out on a gluten-free diet can be a miserable experience. Choice is often very limited and the risk of unknowingly eating gluten puts many off eating out altogether. If gluten is accidentally eaten, it can cause someone of the condition to become very unwell within a matter of hours. For people with coeliac disease, a gluten-free diet is not a fad but an absolute necessity to maintain good health.” Coeliac disease is not a food allergy; it is an autoimmune disease caused by intolerance to gluten. Damage to the gut lining occurs when gluten is eaten. There is no cure or medication for the condition; the only treatment is life-long adherence to a strict gluten-free diet. At least 1 in 100 people in the UK has coeliac disease; so for the hundreds of thousands of people in the UK, being careful about what they eat is an essential way of life. Without a gluten-free diet, the disease can lead to other conditions, such as malnutrition, osteoporosis, infertility problems and also can cause bowel cancer. END For further information, please contact: Kate Newman kate.newman@coeliac.org.uk Tel: 0208 3997478 / 07952071014 Notes to editors: • 1 in 100 people in the UK has coeliac disease. • Members of Coeliac UK receive an annual Food and Drink Directory, which lists thousands of foods people with coeliac disease can eat. • Gluten is a protein found in wheat (including spelt), rye and barley; beer; obvious sources of gluten include breads, pastas, flours, cereals, cakes and biscuits. It is often used as an ingredient in many favourite foods such as fish fingers, sausages, gravies, sauces and soy sauce. People with coeliac disease can also be sensitive to oats. • The symptoms of coeliac disease range from mild to severe and can vary between individuals. Not everyone with coeliac disease experiences gut related symptoms; any area of the body can be affected. • Symptoms can include bloating, abdominal pain, nausea, constipation, diarrhoea, wind, tiredness, anaemia, headaches, mouth ulcers, recurrent miscarriages, weight loss (but not in all cases), skin problems, depression, joint or bone pain and nerve problems. • Around 1000 newly diagnosed people are joining Coeliac UK every month. For further details on membership please call the helpline on 0870 444 8804 further information can be found at www.coeliac.org.uk Vanessa Scott, Strattons Hotel Gluten free Twice-baked Binham Blue & Potato soufflé butter to grease the moulds 100gms spinach, cleaned & finely chopped 100g rice flour 4 eggs, separated and extra egg white to create lightness 350g Binham Blue cheese* 450gms/1lb floury potatoes ˝ tsp horseradish salt & black pepper 1 tsp raising agent Raising Agents Baking powder should not be used. This often contains wheat flour as a filler. There is no need to mix a gluten free baking powder beforehand, simply use the pure raising agents as required. We use this mix depending on the recipe; Bicarbonate of Soda, Sodium Bicarbonate This white powder releases carbon dioxide when it is mixed with an acid solution and warmed. These gas bubbles expand causing the mixture to rise. If there is no acidity in the mixture, bicarbonate of soda and cream of tartar should be added in equal quantities and well mixed in. Cream of Tartar This is a weak acid in powder form for activating bicarbonate of soda. 1) Preheat oven to 190°C 2) Butter 10 metal moulds or 8 glass ramekins 3) Cook and mash the potatoes with the 4 egg yolks, stir in half the cheese and all the flour. 4) Season to taste with salt & black pepper. Fold in the finely chopped spinach and horseradish. 5) Whisk egg whites until stiff, fold into the mixture. 6) Spoon the mixture into the moulds 7) Place in a bain marie and half fill with boiling water. 8) Bake 18-20 minutes until just set. Allow to cool and sink. Cover with cling film and store in fridge. 9) When ready to serve preheat oven to 200°C. Run a knife around the edges of the soufflés and turn out onto a baking dish. Crumble the remaining cheese with cream to make a paste & spoon over the soufflés and return to the oven for 10 minutes until crisp. Serve immediately with a mustard dressed green salad. SUPPLIER Mrs Temples Farmhouse cheeses hand made from the milk of their own cows, fully traceable from grass meadows. A range of flavours and textures for the cheeseboard and cooking, including soft veined Binham Blue, crumbly Walsingham, Melton Mozarella, creamy Wighton and the flavoured Gouda type Warhans. 01328 820224 www.producedinnorfolk.com User:* hannah_scott30 Posted: 2008-09-03 12:35:29 POST REPLY >

Explore Godwick Village Join Trevor Ashwin to explore Godwick- the country's best preserved deserted village. Meet at Tittleshall Church at 2pm and wear suitable footwear. Tickets are Ł3 per person and are available by contacting Cromer Museum on 01263 513543 User: aimee_harris14 Posted: 2008-06-22 12:09:34 POST REPLY >

Over 55's Days at Gressenhall Between July 11th & September 5th Gressenhall Farm and Workhouse Museum will be hosting special days for the over 55's. Activities include craft and farming demonstrations, country walks and musical performances. There is a special entry rate of Ł4 per person. For more information contact 01362 869251 or visit www.museums.norfolk.gov.uk User: aimee_harris14 Posted: 2008-06-22 09:44:14 POST REPLY >

East Harling Wedding Dress Festival St Peter and St Paul Church, East Harling hosts an exhibition of wedding dresses and photographers from Victorian times up to the present day. Activities include local children taking part in a 'wedding' ceremony, a service and celebration for couples to reaffirm their vows, choral evensong, exhibition, open gardens and a scare crow trail. For more information please call Paul Clarkson on 01953 718222 User: aimee_harris14 Posted: 2008-06-22 09:36:34 POST REPLY >

Boyzone at Blickling Hall 2008 Destined to be one of the ultimate events of this year’s live calendar, it will see all five original members Ronan Keating, Stephen Gately, Shane Lynch, Mikey Graham and Keith Duffy together again. Formed in 1994 Boyzone had 16 consecutive top five hits, which include six UK number one singles and five number one albums. To obtain tickets to this amazing event call; Blickling Hall 0844 800 4308 (plus booking fee, personal callers by cash/cheque – no booking fee) Ticketline - 0871 424 4444 (24 hrs plus booking fee) or you can visit www.ticketline.co.uk or www.nationaltrust.org.uk/events User: alison_ingham83 Posted: 2008-04-14 20:30:45 POST REPLY >

WORLD ART COLLECTIONS EXHIBITIONS Sainsbury Centre for Visual Arts 29th January 2008-June 2008 This season kicks off with the 'Culture of Cloth Conference', offering a chance to preview the exhibition, hear a wide range of talks and watch practical demonstrations from artists. There is also a fasciniting series of 'Textile Specials' - enjoy talks by exhibiting artists and chat to them over dinner with new 'Supper Talks', there are also many 'Textile Workshops'. Back by popular demand this season are the life-drawing and photography Saturday studios. New for 2008 is the 'World Group Book' which will meet in the Cafe one Wednesday each month. As usual there will also be lunchtime talks, an ArtsLAb course abd Sunday films, as well as First Sunday, Mini-Studio and holiday workshops for children. Why not enjoy a light meal in the Gallery Cafe, where you will find a fabulous new set of Cafe menus devised by Head Chef Stephen Wright. Children's menu are also available. User: alison_ingham83 Posted: 2008-01-18 12:25:31 POST REPLY >

Elveden Food Hall Just visited the Elveden food hall and was so impressed with the array of local food particularly from the Elveden estate itself. The estate has been owned by the Guiness family since the 1890's and currently comprises 22,000 acres and includes the parishes of Elveden, Eriswell and Icklingham. The estate is involved in agriculture, conservation, hedging and the production of root vegetables. The estate also grows christmas trees including the annual supply of trees to royalty, as well as national landmarks such as St.Paul's, London Bridge and other civic centres. On sale in the shop are game, venison, honey, beers and veggies from the estate including the Countesses rare breed meats and eggs but many other delicious food products from the locality. The cafe too serves great food based on this simple ethos. It's a Great place to drop into on the way to London and safe and interesting for the kids too. Visit them online at www.elveden.com User: vanessa_scott78 Posted: 2007-02-13 08:09:29 POST REPLY >