Food & Drink

Britain's favourite - fish and chips

James Rogers from The Dog at Grundisburgh has a recipe for what he describes as “Ultimate fish and chips”.

Luscious Lamb

If you want something for dinner that has lots of flavour but is easy to make, try this month's dish from Drayton Old Lodge's head chef, Ray Maddox. Ray is classically trained and has many years experience in some of London's top hotels and restaurants including Claridges, Langhams and the Café St Pierre.

Hearty fare

If you want a tasty dish to ward off the chill of a cold night, Mark Dixon, head chef at Great Yarmouth's Café Cru, serves up a meal that's not only a winter warmer but fills the house with a wonderful aroma.

Well Preserved

Chef/proprietor of The Dog at Grundisburgh James Rogers keeps an ancient art alive by curing and preserving food that you can try too. Preserving food is an ancient art that was once necessary for survival.

Something different

Let’s Talk! Gives you some ideas for pubs and restaurants around our region - each with a special theme, including haunted pubs, riverside pubs and romantic pubs. If we’ve missed your favourite, leave a message on the message board and let us know - our readers will appreciate your views too!

Click here for our special themes