October 21 2014 Latest news:
Sunday, October 7, 2012
A month-long celebration of the best of Norfolk’s food and drink finished with a fry-up flourish on Sunday.
More than 100 hungry customers tucked into a full English - or a full Norfolk - at the Big Slow Breakfast at Aylsham town hall.
It was the climax of three days of Aylsham Food Festival events, and the end of five weeks of EDP Adnams Norfolk Food and Drink Festival celebrations.
Roger Willis, vice leader of Slow Food Aylsham, which organised the festival, said it was going from “strength to strength”.
He said: “It has been brilliant. The Market Place was buzzing on Saturday. Some of the traders were sold out by lunchtime.
“Norwich Samba Band in the afternoon added something new to the day. Overall it was a great success and we saw lots of new people in the town centre.”
Mr Willis added: “The festival is becoming more and more popular, which reflects growing awareness and enjoyment of local food.”
Volunteers began preparing Sunday’s breakfast at 7.30am, and started serving at 10am. The menu included croissants made by the volunteers.
Aylsham Food Festival began on Friday evening with the gala dinner. More than 100 guests at Aylsham High School enjoyed a four-course meal devised, prepared, cooked and served by students from the school.
Highlights from the menu included a mille feuille of Norfolk mushrooms with Binham Blue dressing, Norfolk country terrine with melba toast, poached salmon fillet with herbed coat, jubilee queen of puddings and a selection of Norfolk cheeses and chutneys.
Guest speaker Ian Russell, Wroxham Barns director, paid a warm tribute to the young people for their hard work.
He also spoke about the “remarkable” Norfolk food and drink industry, and explained that the EDP Adnams Norfolk Food and Drink Festival was the largest event of its type in the UK.
On Saturday, the festival continued with a day-long farmers’ market in Market Place, a cooking contest at the high school and an unusual children’s challenge in the town hall.
Youngsters were asked to get their thinking caps on to create “vegetable cakes”. The entries included:
● Courgette and beetroot cake with cream cheese icing
● Beetroot and chocolate cake
● Squashed Clown Cake, containing carrot, pumpkin, broccoli, peas, sweetcorn, sweet potato and green beans
● Chilli, parsnip and carrot cake
● Cauliflower, raspberry and chocolate cake
● Chocolate and marrow brownies
● Beetroot, onion and cheese sponge.
Inside the town hall on Saturday there were also cookery demonstrations and food and craft stalls.