|
|
 |
The local provenance of the food we offer...........
is and always has been fundamental to our principles of caring for the environment but especially important in creating a unique regional experience for our visitors. Unlike central buying, easy and less expensive in some cases, we have always sought out small local suppliers and producers, vetted them, and harassed them to let us see their product made, growing or both! And then insisted that our staff do likewise.
• In buying local produce we can save food miles, an important factor in reducing our carbon footprint a basic target of our environmental policy.
• We promote the local rural economy, so badly affected by the decline in agriculture in this area, and are in a unique position to champion small businesses who often have no shop front, or marketing skills and budget
• Food is tastier, fresher and relevant to the landscape in which the hotel is situated.
• Our approach means our staff have knowledge and first hand experience of the ingredients we use, their origins, and their unique characteristics. We are constantly working with producers to create bespoke recipes using their ingredients and are happy to provide our guests with recipes and supplier information. There is an optional £1 fee per recipe which we ‘Payback’ to Produced in Norfolk to sponsor a local food producer.
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.
In embracing local produce we are sometimes dealing with very small suppliers. These micro industries may only specialise in one or two different products or supply in extremely small quantities. To work with a supplier and the regionality of our foods, the kitchen has invested in and is constantly researching where we can source produce from and how we can use it on the menu. This leads to a greater respect and appreciation for the achievements of our farmers, dairies, fishermen and microbreweries.
We use high quality local rape seed oil as a kitchen basic and Martin Kirby’s Catalonia olive oil because of the Norfolk connection, why not!; these oils appear on the tables in the evening for you to enjoy with our interesting breads and are a wonderful source of the beneficial omega oils 3, 6 and 9. The rape seed oil has a beautiful nutty slightly grassy pea bouquet and tastes delicious.
Many of the eggs you eat are from our own hens that very ‘greenly’ peck their way through much of our kitchen organic waste-over 60kg per week- and also deliver some excellent veggie compost enabling the kitchen garden to keep up with our demand for fresh herbs and greens. Mr Craske’s Free Range eggs from his flock of Sussex hens supplement our extra needs from nearby Drymere.
The vegetable garden is being developed year on year and is part of our commitment to the environment, nothing can obviously beat fruit, herbs and vegetables freshly picked and cooked within an hour. In the course of the year we are also blessed with the gluts of many local gardeners excess, tomatoes from Stanfield, Jerusalem Artichokes from Northwell Pool, cucumbers and lettuce from Wymondham, plums, apples and spinach from Greenhoe and last but not least kilos of every type of vegetable you can imagine from the ‘oh so green fingers’ of Brian at Beachamwell.
As well as our food quality, the ethical principals of Strattons include an extensive operation by our staff to “Reduce, reuse, recycle, rethink, rationalise, rework, recover” in reality this means that all staff are expected to weigh and record all waste streams from the whole of the business. By considering our environmental footprint in a comprehensive way we have managed to drive waste totals down from just under 10 tonnes in 2001 to under 5 tonnes in 2009 with only 2% of that total going into landfill, despite occupancy levels rising and currently standing at 76%.
The Elveden Estate
rose to significance as an internationally renowned sporting estate in the early C 19th and from the 1860’s has supplied its game to the smartest London restaurants and department stores. The estate was bought by the 1st Earl of Iveagh, the head of the Guinness family, in 1895 and has remained in the family since then. Over the last 100 years the Earls of Iveagh have improved many acres of land for productive agricultural use.
T 01842 898068
www.elveden.com
Simon Cattermole
butchers Sue and Simon provide that friendly, informed and quality service which is worth travelling for. For people who like to know what they are eating and where it comes from, all the meat and poultry is British, and wherever possible produced on local farms. Particular attention is paid to animal welfare; high standards are required by suppliers and adhered to. Organic meat comes with guarantees as to how the meat was reared, what it was fed on, how it was transported and slaughtered. Even delivered to your door by Simon on his motorbike!
T 01953 860264
www.scatty.co.uk
Peterborough Game
is a small family business who provide us with fresh game from Lincolnshire
T 01778 393813
JD Papworth Farms Butchers
is a traditional Norfolk Butcher and Grazier, selling quality meats from their own farm and retailing in their own butchers shops located in market towns across Norfolk. We are lucky to have an outlet in Swaffham’s town centre.
www.papworthbutchers.co.uk
Narborough Trout Lakes
part of a working trout farm it provides fishing, B&B and Smokery, they have recently added smoked free range chicken and duck to their smoking lists.
T 01760 338005
www.narfish.co.uk
Pinney’s of Orford
Background: Butley Orford Oysterage began at the end of the second world war when advertising executive Richard Pinney decided he had had enough of living in London and headed for the countryside. After an extensive search he found a derelict cottage near Butley Creek on the Suffolk coast and began looking for ways to make a living. His first enterprise was cutting rushes from local dikes and rivers, drying and platting them into mats and carpets.
Oysters: He then turned his attention to the river and set about restoring the derelict oyster beds in Butley Creek. Oysters had been cultivated here for centuries and had a fine reputation but the trade had died in the late 19th century. Despite being warned by local people that if he wanted to lose all his money, oysters were a good way to do it, he started laying down oysters from Portugal, which grew and fattened very well.
The oysters grown now are the Pacific variety which thrive in the healthy oyster growing environment that makes Butley Creek such a special area
At the same time, being a keen fisherman, he caught some large sea trout off Orford beach. Not knowing what to do with them, he began to experiment with smoking in a disused compartment at the end of his cottage. The results were so good that he decided to buy some salmon and the smoking business grew from there. He developed a unique system of burning whole oak logs - a system which has been refined but hardly changed to this day.
In the mid 60s he decided to open a small restaurant for people to try these products and so the Butley Orford Oysterage began. In the 40 years since then it has involved successive generations of the Pinney family. The restaurant has moved to larger premises and a shop has been added which sells the full range of fresh and smoked fish. Many of the fish sold are caught with Pinney’s own fishing boats. Daily landings include cod, bass, sole, skate, lobster and crabs, according to the season.
The Smokery: The smokehouses are still situated at Butley Creek next to the oyster beds. Trout, mackerel, cod roe, wild and farmed salmon, kippers and eels are among the products that are smoked every day, for the shop, restaurant and for their growing wholesale deliveries. All their fish are first salted or brined, and then hung in the smokehouse where they are then flavoured and preserved by smoke that is produced by gently smouldering whole oak logs in a specially designed smokebox. Trout, mackerel, sprats, eels, cod roe etc are hung for a few hours before being hot smoked (cooked over the open fire) while salmon is cured over a period of about 48 hours.
T 01394 450277
www.butleyorfordoysterage.co.uk
Coles of Kings Lynn
is a family business since 1981 supplying East Anglian caught fish and shellfish, usually collecting direct from the boats. Cole's of King's Lynn are proud supporters of the Marine Conservation Society acknowledging they have a crucial role to play caring for our seas, shores and wildlife. MCS campaigns for clean seas and beaches, sustainable fisheries, protection of marine life and habitats, and the sensitive use of our marine resources for future generations. Cole’s take back all their packaging used for transportation of their products.
T 01553 767997
Perfect Pie
carefully produced in North Norfolk, on a small scale, from Nell Montgomery’s home reared Saddleback rare breed pigs (RSPCA Freedom Food accredited). Just a touch of onion marmalade with the pork is the key. That and the fact that you bake each one freshly as you need it so that it is at the peak of perfection when you eat it. The pies are made with the sort of meat that would normally be used for joints and chops - the good stuff; and bacon for added depth of flavour
www.perfectpie.co.uk
Ashill Fruit Farm
Mr and Mrs Reed of Ashill Fruit Farm near Watton grow more than 40 varieties of apple, along with other fruits like pears, greengages, Damsons. They also create juice from their own apples. The Farm Shop also sells eggs, vegetables, honey and preserves.
T 01760 440050
Clive Holder
an excellent supplier & forager of wild mushrooms.
T 01328 738610
The Herbary Farm Shop
Pesticide free production of exotic baby leaf salads, vegetables and herbs in season. New Farm Shop opened in 2006.
T 01366 348175
The Cheese Web
A nationwide campaign to promote British Cheese supported by cheese makers, retailers, restaurants and the media and coincides with British Food Fortnight.
www.thecheeseweb.com
Poppylot Farm Cheese
cheese maker Jane Murray is the producer of high quality award-winning ewes’ milk cheeses. The delicious brie-style Norfolk White Lady and the flavoursome Wissington hard cheese. Hand-made on the farm from the milk of 70ish British Friesland dairy ewes.
T 01953 853145
Ferndale Norfolk Farmhouse Cheeses
Local cheeses made on the farm with raw milk from cows grazing in beautiful North Norfolk countryside by cheese maker Ellie Betts. 'Norfolk Dapple' is a hard clothbound cheese matured to develop distinctive dappled rind. 'Norfolk Tawny' is a washed rind cheese, bathed in true Norfolk strong dark ale. The farm also grows delicious potatoes and seasonal vegetables.
T 01263 577640
www.producedinnorfolk.com
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.
T 01328 820224
www.producedinnorfolk.com
Hamish Johnston Cheesemongers
wholesale outfit approximately 20 miles from Newmarket. "We're very strong on farmhouse and artisan cheeses, often from tiny producers," says co-owner Mark Newman. The company has a large list of Suffolk cheeses, including Hawkstone (which makes amazing Cheshire-style cheeses), Buxlow Pagel and Suffolk Gold. Delivery is available for larger orders. Mail order
T 01728 621544
Robert Christie, cheesemonger
Swaffham Saturday Market, Fakenham, Aylsham, Dereham markets, sells all the local varieties and many more along with homemade pickles, hams and bread.
Fransham Farm Shop
stockists of Norfolk cheeses and their own meats, also has a good range of local deli products served with a smile and fantastic provenance knowledge.
T 01362 687603
James White Apple Juices
Based in Suffolk it started off as a cider company but began to sell apple juice offering individual varieties of Bramley, Cox and Russet juices. Some are blended with complementing fruits and vegetables (blackcurrant, raspberry, cranberry, carrot, elderflower and cinnamon).Offer a Soil Association certified range of unfiltered organic juices.
www.jameswhite.co.uk
The Norfolk Cider Company
who own Norfolk Apple Juice Limited are now the oldest established cider makers in Norfolk, following the closure of William Gaymer and Sons. Their Cider is more like an apple wine and a little stronger at 7.5%.
www.norfolkcider.co.uk
Thelnetham Vineyard
2003 Muller Thurgau the grape is a cross of Sylvaner and Riesling, developed in Germany to combine the advantages of both grapes. Despite opposition for the French for the grape being a hybrid, it has worked well in England as an early ripener. It also has more complexity than a German grown grape. The wine has a prominent elderflower nose with balanced acidity, good depth of fruit with a hint of grapefruit. Lisa & Neil Gillis were good customers to the hotel when Neil worked as the MD for Linda McCartney foods in the mid 90’s, relocating to Suffolk it’s great to still have the association with them as one of our suppliers.
T 01379 890739
Iceni Brewery
is situated on the edge of the Thetford Forest, in the Brecklands area of Norfolk. The brewery is owned and managed by former food industry worker, Brendan Moore. In January 1995, Brendan began brewing beer commercially for retail. Over the years the shop opened, and bottling and packing processes began, which enabled a new market for tourism and guided tours for enthusiasts.
www.icenibrewery.co.uk
Essence Jams
set up in 2005 by two friends Sarah Savage and Penny Tyson, both who had previously worked in the food industry, essence foods set out to produce a range of homemade preserves and chutneys that really were completely different using interesting combinations that would attract the hardcore preserve fan and foodie alike. All of their products are handmade in small batches, and packaging is modern and sleek.
www.essencefoods.co.uk
Chillis Galore
are Richard (aka Wilf) & Kathy, who started growing chillis 17 years ago in Norwich, just to get different varieties to use in their own cooking but have developed into the sale of their own homemade chilli jellies, relishes and sauces. All of their plants are still grown in two greenhouses in their back garden where different varieties are grown each year.
www.chillisgalore.co.uk
Munns, Extra Virgin Cold Pressed Rapeseed Oil
Westmoor Farm is part of the Cambridgeshire County Farm Estate, situated in the heart of The Fens. The Munns family has farmed here since October 1959 when a tenancy of a 21 acre smallholding from the then Isle of Ely County Council was occupied. Funding was provided from a £100 pools win and extended credit from suppliers. The farm now consists of about 500 acres of arable cropping and gained an enviable reputation for the conservation work undertaken. Munns Extra Virgin Cold Pressed Rapeseed Oil is extracted from the seed by a method known as cold pressing which involves the seed being mechanically pressed at low temperature to extract the oil. It contains no additives or preservatives what so ever. Munns can be used in much the same way as olive oil for roasting, frying or making dressings.
www.laemunns.com
Denver Windmill
was built in 1835 and continued to grind corn using wind power for over one hundred years. It has used diversification to increase its market range, opening a shop and visitor centre selling their own flour and various Norfolk related products, a café and bakery that sells mill baked bread and cakes. The Millers cottage has also been converted into 3 holiday units for people to stay in.
www.denvermill.co.uk
Anglia Culinary Suppliers
was established in 1969 by the present Chairman whose career began in the Food Halls of Harrods where his commitment to quality, range, and customer care was gained. They have maintained this standard by remaining small. Our favourite company to deal with because all staff are upbeat and go out of their way to source anything we require
T 01603 309030
www.acsnorwich.com
Rainbow Wholefoods
was started by Richard Austin in 1976, is 100% vegetarian, GM-free and dedicated to organic food and wholefood in general.
The wholesale business began in 1980 and Rainbow Wholefoods has gone on to become one of the UK’s leading wholefood wholesalers, supplying more than 5,000 products to a large number of satisfied customers.
Strattons Hotel purchases most of its organic dry goods and butter from Rainbow.
T 01603 625560
www.rainbowwholefoods.co.uk
Mothers Garden Extra Virgin Olive Oil
Mothers Garden is home to Maggie Whitman, Martin Kirby and their children Ella and Joe Joe, the first family to be featured on the TV series ‘No Going Back’. Most importantly Martin was deputy editor of the Eastern Daily Press, a Norfolkite through and through!
Their farm of vines, olives and almonds also has a holiday cottage retreat with pool. Martin’s book ‘No Going Back - Journey to Mother’s Garden’ is published by Time Warner.
At Stratton’s Hotel we purchase all our olive oil through Martin because of the Norfolk connection and the fact that it’s bloody good oil! Mother’s Garden Fresh Priorat Extra Virgin Olive Oil is bursting with flavour and goodness.
Their simple aim at Mother’s Garden is to widen the knowledge and appeal of fresh olive oil, with the message that it is one of the simplest, loveliest and oldest foods in the world that children as much as adults can enjoy - goodness for all ages.
If you would like to try it, you will find this oil in delis, farm shops and other fine food outlets such as The Green Parrot in Swaffham, but not supermarkets. Look out for the Mother’s Garden tree logo.
You will be buying a 100 per cent cold-pressed, extra virgin olive oil made from arbequina olives grown in the Priorat mountains of Catalonia, Spain, where the Kirby’s are based.
They only work with local award-winning village cooperative mills, carefully selecting the best oil from each annual harvest. And how will you know it is fresh? For you and your family to appreciate the full taste and health benefits of what is essentially a fresh fruit juice they always tell you when the olives were harvested.
The olives are hand-picked and pressed within 24 hours, resulting in smooth oil with very low acidity and a well-balanced fragrance and flavour.
To find out more about olive oil see:
www.oliveoil.org.uk
www.mothersgarden.org
Marybelle Dairy
Stratton’s Hotel uses Marybelle dairies based in Suffolk and sourced from the Elveden Estate supply company, for almost all of its dairy requirements including milk, creme fraiche, yoghurt, double cream and cheese.
Marybelle currently have three farms which supply the Marybelle dairy, the founding family’s home farm at Rendham Hall, the Walker family at Low Farm, Sotherton and the Burroughs family at Wheatacre Hall Farm, Beccles.
T 01986-784-658
www.marybelle.co.uk
|
|
|
|
