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A Circus of Taste

The Cake Shop Bakery

26th March 2018

Bakewell Tart

Combining the produce from Hodmedod (chickpea flour), Fen Farm Dairy (Raw Butter), Norfolk Saffron, DJ Wines Strawberry Liqueur, East Gate Larder Medlar Jelly, Nurtured in Norfolk's Apple Blossom, and the wonderful English Whiskey all combined using a recipe from The Cake Shop Bakery. That's a total collaboration of six producers in one gorgeous little tart, and encompasses the spirit that Marwan Badran and his team instilled throughout the weekend. 

Chef Badran

26th March 2018

Luxury Borderland Cassoulet

 

A contemporary and playful take on the classic bean and meat stew of South West France, full of incredible flavours and textures. Perfect to feed a crowd.

This Collaborative dish was created by Marwan Badran of Mouth.Events and Annie Nichols of Hot Meals Now to celebrate the diversity of Suffolk/Norfolk borderland produce. Using micro vegetables, herbs and flowers from Nurtured in Norfolk; pork and chorizo from Marsh Pig Charcuterie; beans, barley and Carmelina seeds from Hodmedod; extra virgin olive oil, Oak Smoked, Lemon and Truffle Cold pressed rapeseed oil Infusions from Yare Valley Oils and Butter from Old Hall Farm Dairy

Chambers Cocktail Company

26th March 2018

Buck Rogers Mocktail

Barry Wood

"We use Nurtured in Norfolk's products via our veg supplier 'Barsbys'. Baby Vegetables, Beets, Carrots and Micro Cress are just a few items to name that we use! We like to use Nurtured in Norfolk's Products as they are always reliable, fresh and to a high consistent standard. Nurtured's Baby Beets are my favourite product to use across my menu's." - Barry Wood (2AA Rosette, Norwich)

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2nd March 2018

                                                                                                                    

"We use Nurtured in Norfolk's products via our veg supplier 'Barsbys'. Baby Vegetables, Beets, Carrots and Micro Cress are just a few items to name that we use! We like to use Nurtured in Norfolk's Products as they are always reliable, fresh and to a high consistent standard. Nurtured's Baby Beets are my favourite product to use across my menu's." - Barry Wood (2AA Rosette, Norwich)

Chef Wood

20th February 2018

Duck Breast | Croquette | Cherry | Spring Onion | Jus | Baby Watercress

Chef Wood

20th February 2018

Trio of Norfolk Quail | Game Jus | Baby Veg

Chef Wood

20th February 2018

Tomato | Beetroot | Truffle | Tendril Pea

Ben Turner

"As a Head Pastry Chef, I was never a big fan of using micro herbs in my Desserts. This was only because I didn't believe they could bring anything to the dish. But with Nurtured in Norfolk’s range from Lemon Balm to Nasturtium and their vast range of mints, I feel they finish off the dish very well. I enjoy trying new products they have to offer and trying to work them into future dishes!"- Ben Turner (Alecs Restaurant)

Q & A with Chef Turner

30th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I've been cooking for 5 years now since I was 18 after a few years at college. If I'm honest I'm not sure why I got into cooking, I think I was lucky as I wasn't sure what I wanted to do after leaving school, but shortly after starting my college course I fell in love with it and have never looked back.

 

2 - Can you talk us through your style of cooking?

 

I feel my style of cooking is both old school and modern. I love the idea of taking classics and giving them a modern twist.

 

3 - Which chef has influenced you most during your career?

 

As a pastry chef, I think it has to be Eric Lanlard and Antonio Bachour, I simply love their work!

 

4 - What are your favourite garnishes to use when plating up?

 

 It's so hard to choose a favourite garnish! It depends on the dish, that's the beauty of cooking, when you are trying to piece together a dish. 

 

5 - What is your favourite product to work with?

 

I love using lemon balm and baby mint from Nurtured in Norfolk, definitely the best micro herbs I've worked with. I also really like using viola flowers, they add a very vibrant and spring/summer feel to the dish.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

Who knows! I just love creating new dishes, so maybe moving into the development side of things would be something I would love to try. 

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2nd March 2018

                                                                                                                    

"As a Head Pastry Chef, I was never a big fan of using micro herbs in my Desserts. This was only because I didn't believe they could bring anything to the dish. But with Nurtured in Norfolk’s range from Lemon Balm to Nasturtium and their vast range of mints, I feel they finish off the dish very well. I enjoy trying new products they have to offer and trying to work them into future dishes!" - Ben Turner (Alecs Restaurant)

Chef Turner

26th February 2018

Lemon Creme Brülée | Yorkshire Rhubarb | Meringue | Lemon Balm

Chef Turner

26th February 2018

White Chocolate Raspberry Soufflé | Pistachio | Popcorn | Lemon Balm

Connor J Lowrey

"I'm a true Essex Boy born and raised. I can say nothing quite like you see on TV though! I Love what we do, we live off each other’s energy and that shows in the food we cook. Our style of cooking is Bold. Very Bold flavours and plating style and with the match of Nurtured by Norfolk is that finishing touch that creates something great." - Connor J Lowrey (The Flitch of Bacon)

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2nd March 2018

                                                                                                                                      

"I'm a true Essex Boy born and raised. I can say nothing quite like you see on TV though! I Love what we do, we live off each other’s energy and that shows in the food we cook. Our style of cooking is Bold. Very Bold flavours and plating style and with the match of Nurtured by Norfolk is that finishing touch that creates something great." - Connor J Lowrey (The Flitch of Bacon)

Chef Lowrey

27th December 2017

Halibut | Apple | Caviar | Borage | Tempura Oyster

 

 

Chef Lowrey

8th December 2017

Chicken | Seeds | Fermented Satay | Borage

Chef Lowrey

8th December 2017

Crab | Apple | Parsley | Kohl Rabi

Courtney Jane Watson

"I love Nurtured in Norfolk products. We use them on near enough all of our dishes at the Village Maid as they are the final touch to really compliment the dishes we make. I particularly love the edible flowers, how fresh they are, the variety of them, how bright and colourful they are. I am never disappointed; I also particularly love the micro herbs such as lemon balm and baby mint for my desserts." - Courtney Jane Watson (The Village Maid Lound)

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2nd March 2018

                                                                                                                        

"I love Nurtured in Norfolk products. We use them on near enough all of our dishes at the Village Maid as they are the final touch to really compliment the dishes we make. I particularly love the edible flowers, how fresh they are, the variety of them, how bright and colourful they are. I am never disappointed; I also particularly love the micro herbs such as lemon balm and baby mint for my desserts." - Courtney Jane Watson (The Village Maid Lound)

Chef Watson

20th February 2018

Black Forest Mirror Glaze Mousse Cake | Cherry Jam | Cherry Ice Cream | Violas

Chef Watson

20th February 2018

Spinach Tortellini | Salmon Cream Cheese | Tomato Chilli Sauce | Micro Salad

Chef Watson

20th February 2018

White Chocolate | Butterscotch Torte | Grated Freeze Dried Banana | Caramelised Banana | Salted Caramel Ice Cream | Violas

Culinary Techniques

Dominica Alicia Roszko

"My name is Dominica Roszko from vegerasta.com where I teach and consult on the benefits of the nourishing plant-based diet and easy ways to incorporate more fresh fruits and veggies into the everyday lifestyle. My goal is to show everyone that vegan food doesn't consist of lettuce and beans only, but can be nutritious, well-balanced and beautiful. In my recipes, I always use excellent fresh produce that supports my ethos. I love to use products from Nurtured in Norfolk in every dish I create, as they are perfect for decorating and that loving final touch. My favourite is red watercress that makes a wonderful base for a salad." - Dominica Roszko (vegerasta.com)

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2nd March 2018

                                                                                                                       

"My name is Dominica Roszko from vegerasta.com where I teach and consult on the benefits of the nourishing plant-based diet and easy ways to incorporate more fresh fruits and veggies into the everyday lifestyle. My goal is to show everyone that vegan food doesn't consist of lettuce and beans only, but can be nutritious, well-balanced and beautiful. In my recipes, I always use excellent fresh produce that supports my ethos. I love to use products from Nurtured in Norfolk in every dish I create, as they are perfect for decorating and that loving final touch. My favourite is red watercress that makes a wonderful base for a salad." - Dominica Roszko (vegerasta.com)

Chef Roszko

23rd February 2018

Raw Vegan Marinara Pizza | Garlic Marianted Figs | Amaranth | Violas

Chef Roszko

23rd February 2018

Healthy Snickers Bar | Pistachios | Violas

Chef Roszko

23rd February 2018

Lemon Cheesecake | Raspberry Sauce | Amaranth | Baby Mint | Violas

 

Dust With Cocoa

"I have been baking as Dust with Cocoa for just over two years now and I’d say about 90% of what I create uses fresh flowers. I absolutely love using edible flowers on my desserts, they add colour and beauty like nothing else can. I choose to buy these from Nurtured in Norfolk as there is always a wonderful selection that are delivered on time and perfectly fresh." - Dust with Cocoa

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2nd March 2018

                                                                                                                       

"I have been baking as Dust with Cocoa for just over two years now and I’d say about 90% of what I create uses fresh flowers. I absolutely love using edible flowers on my desserts, they add colour and beauty like nothing else can. I choose to buy these from Nurtured in Norfolk as there is always a wonderful selection that are delivered on time and perfectly fresh." - Dust with Cocoa

Pastry Chef

5th January 2018

Mini Fruit and Nut Pavolovas | Kisses | Mini Brownies | Violas

Pastry Chef

5th January 2018

Mini Pavolovas | Violas

Pastry Chef

5th January 2018

Cupcakes | Dianthus | Violas

Ellen Mary

"From my first visit to Nurtured in Norfolk a few years ago to film about the business, I’ve always been inspired, not least by the huge number of edible flowers and micro greens, but by the business success and ethic. Since then we’ve worked together on numerous projects to spread the word about edible flowers and I continuously use top class flowers provided by Nurtured in Norfolk in food, baking and cocktails. Can’t beat it!" - Ellen Mary (Ellen Mary Gardening)

Q & A with Ellen Mary Gardening

19th March 2018

1 - How long have you been cooking and what made you decide to become a Gardening Blogger?

 

I am more of a keen baker! My love of cooking started when I got my own allotment and so much produce was overwhelming so I had to learn to cook and fast! Then as I started writing articles regarding kitchen gardening I also had to devise recipes to match the harvests so cooking is now high up on my agenda most days. 

 

2 - Can you talk us through your style of cooking?

 

I am a particular fan of using what would be considered a savoury vegetable in baking - so beetroot in cakes and courgette in scones. I have to think creatively to use up all of the allotment produce. Of course, there is lots of fruit as well, so raspberry and apple crumble is a big winner for dinner guests. Cut flowers are perfect for decoration, so I always plan well in advance so I can garnish with edible flowers. 

 

3 - Which chef has influenced you most during your career?

 

I can't pick one...there are so many but more recently the rise of Instagram has given me so much inspiration for baking especially. There are so many extraordinarily talented bakers who post the most beautifully creative photos of cakes. I love Little A's Cakery and Cakes by Anna as both use so many flowers and nature inspired decorations. 

 

4 - What are your favourite garnishes to use when plating up?

 

Pea shoots are great for so many dishes and I love using any edible flowers I can get my hands on. Orchids undoubtedly provide a stunning effect, especially on a cocktail, but it depends on the dish really. Nasturtiums for salads, Dianthus for smoothies and can't beat sprigs of Thyme or Rosemary on a roast dinner.  

 

5 - What is your favourite product to work with?

 

I am a big fan of ready to roll icing. I just don't have time to make my own stuff so generally I cheat! Plus, a wheel of edible flowers of course...just receiving one is inspiration enough to get baking. 

 

6 - What does the future hold for you, what is your ambition?

 

I would totally love to make wedding cakes, made with vegetables from the allotment and edible flowers so all very rustic glam with organic, home-grown food. It's a dream...maybe one day.

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2nd March 2018

                                                                                                                         

"From my first visit to Nurtured in Norfolk a few years ago to film about the business, I’ve always been inspired, not least by the huge number of edible flowers and micro greens, but by the business success and ethic. Since then we’ve worked together on numerous projects to spread the word about edible flowers and I continuously use top class flowers provided by Nurtured in Norfolk in food, baking and cocktails. Can’t beat it!" - Ellen Mary (Ellen Mary Gardening)

Blogger

28th February 2018

Sponge Cake | Violas

Blogger

28th February 2018

Tuna Salad | Tagetes | Tiny Tagetes | Violas 

Elliot Winson

"I’ve been using Nurtured in Norfolk for 2 or 3 years now and over that time period they are without a doubt the most consistent supplier I have used; each product is of the highest quality when we receive it. It’s such a benefit having a company like Nurtured in Norfolk that we can use, with such a wide range of products I can always count on them for the perfect product to finish a dish and give it an extra element of finesse." - Elliot Winson (The Maids Head Hotel)

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2nd March 2018

                                                                                                                     

"I’ve been using Nurtured in Norfolk for 2 or 3 years now and over that time period they are without a doubt the most consistent supplier I have used; each product is of the highest quality when we receive it. It’s such a benefit having a company like Nurtured in Norfolk that we can use, with such a wide range of products I can always count on them for the perfect product to finish a dish and give it an extra element of finesse." - Elliot Winson (The Maids Head Hotel)

Chef Winson

20th February 2018

Lamb | Pea | Wild Garlic | Turnip | Micro Salad

Chef Winson

20th February 2018

Strawberry | Matcha | Elderflower | Lemon Balm

Chef Winson

20th February 2018

BBQ Pineapple | Coconut | Bronze Fennel

Fabio Miani

"Here at Le Bouchon we can describe our kitchen and ourselves as a passionate and adventurous characters. In fact, every day we push ourselves to discover new dishes, new recipes and new flavours. I personally reflect a lot of me in most of my dishes, trying to give always that very natural but elegant final touch, sharp but fine at the same time and for sure always trying to impress our customers. Nurtured in Norfolk daily, give us exactly what are we looking for, with their best selection of micro cresses and hand-picked stunning edible flower. I rely a lot on Nurtured in Norfolk and I always had, to supply me every day the very best products that can finally give to all my dishes that natural and sharp touch that everyone loves. Thanks, Nurtured in Norfolk for your fantastic job." - Fabio Miani (Le Bouchon)

Chef Miani

3rd April 2018

Montgomery's Cheddar Cheese Brulée | Almond Soul | Port Gel | Lotus Root | Pickled Cucumber | Granny Smith Apple | Baby Rocket | Red Vein Sorrel | Chervil

Chef Miani

3rd April 2018

Caramelised Banana | Caramel Safé | Wafer Crumb | Chantilly Cream | Mint

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2nd March 2018

                                                                                                                        

"Here at Le Bouchon we can describe our kitchen and ourselves as a passionate and adventurous characters. In fact, every day we push ourselves to discover new dishes, new recipes and new flavours. I personally reflect a lot of me in most of my dishes, trying to give always that very natural but elegant final touch, sharp but fine at the same time and for sure always trying to impress our customers. Nurtured in Norfolk daily, give us exactly what are we looking for, with their best selection of micro cresses and hand-picked stunning edible flower. I rely a lot on Nurtured in Norfolk and I always had, to supply me every day the very best products that can finally give to all my dishes that natural and sharp touch that everyone loves. Thanks, Nurtured in Norfolk for your fantastic job." - Fabio Miani (Le Bouchon)

Chef Miani

1st February 2018

Sous Vide Duck Breast | Raspberry Fluid Gel | Braised Cipollini Onion | Orange Crisps | Truffle Turnips | Violas | Crispy Fennel

Fabio Tassari

"Senior Sous Chef, PWC. There is hardly a dish where I don't use the fantastic produce from Nurtured in Norfolk. Almost every place that I've worked in I've used Nurtured in Norfolk, that speaks volumes of the quite brilliant and unique products they have to offer. All of the different varieties of flowers, leaves and cresses just adds the perfect finishing touch to our dishes." - Fabio Tassari 

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2nd March 2018

                                                                                                                     

"Senior Sous Chef, PWC. There is hardly a dish where I don't use the fantastic produce from Nurtured in Norfolk. Almost every place that I've worked in I've used Nurtured in Norfolk, that speaks volumes of the quite brilliant and unique products they have to offer. All of the different varieties of flowers, leaves and cresses just adds the perfect finishing touch to our dishes." - Fabio Tassari

Chef Tassari

5th January 2018

Salmon Pastrami | Cucumber | Horseradish Gazpacho | Pickled Mooli | Nasturiums | Violas

Chef Tassari

5th January 2018

Beetroot Cheesecake | Black Olive Soil | Pickled Golden Beets | Horseradish Buttermilk | Orange Gel | Borage Flowers

 

Chef Tassari

5th January 2018

Tandoori Monkfish | Fennel Bahji | Pickled Cucumber | Curried Squid | Stem Ginger Sauce | Cucumber Flowers

Gold Leaf Catering

"I love to use products from Nurtured in Norfolk in all most every dish I create from decorating our canape boards, garnishing mains and adding that final addition to desserts. We use a lot of edible flowers on our canape boards as well as adorning our desserts. The most recent product from Nurtured in Norfolk I used was ‘Gracilaria’ it is a type of seaweed that works perfectly with fish dishes. I used it to top a pan-fried sea bass fillet with sea food chowder, baby spinach and lemon sorrel from Nurtured in Norfolk." - Gold Leaf Catering

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2nd March 2018

                                                                                                                          

"I love to use products from Nurtured in Norfolk in all most every dish I create from decorating our canape boards, garnishing mains and adding that final addition to desserts. We use a lot of edible flowers on our canape boards as well as adorning our desserts. The most recent product from Nurtured in Norfolk I used was ‘Gracilaria’ it is a type of seaweed that works perfectly with fish dishes. I used it to top a pan-fried sea bass fillet with sea food chowder, baby spinach and lemon sorrel from Nurtured in Norfolk." - Matthew Johnson (Gold Leaf Catering)

Gold Leaf Catering

1st February 2018

Chicken Ballentine | Russian Salad | Tendril Pea Shoots | Violas

Gold Leaf Catering

1st February 2018

Beef Tartare | Soft Boiled Quail Egg | Chervil | Pan Seared Scallop | Pea Purée | Bacon Jam | Shisho Micro Cress

Gold Leaf Catering

1st February 2018

Assorted Canapés | Snap Dragons | Amaranth | Fennel | Micro Cress

Henrietta Inman

Chef Inman7

19th April 2018

Flower Cake | Roses | Cornflowers | Dianthus | Tagetes | Pansies

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19th April 2018

                                                                                                              

Chef Inman

19th April 2018

Cappuccino Cake | Toasted Walnuts | Whipped Mascarpone Espresso Cream | Dianthus

 

Chef Inman

19th April 2018

Blood Orange Custard Tart | Rhubarb | Edible Flowers

Jack Rawlings

"Recently we have been using Nurtured in Norfolk a lot more which has been a huge benefit. We can plan our menus around what we know will be available from Nurtured in Norfolk and be safe in the knowledge it will arrive and be a consistently good product for the month we use it. Having such a wide selection has really helped us with choosing a perfect garnish for our dishes." - Jack Rawlings (Coutts Bank)

Q & A with Chef Rawlings

16th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I’ve been cooking for 11 years but have been around a hospitality background since a very early age as my mother was a hotel manager and my father a Chef. They were the hugest influence on me deciding to become a chef.

 

2 - Can you talk us through your style of cooking?

 

I like to cook with flavours I like to eat myself and my style is also influenced by the kitchen’s rooftop garden.

 

3 - Which chef has influenced you most during your career?

 

I wouldn’t be able to pick just one there are too many! 

 

4 - What are your favourite garnishes to use when plating up?

 

I find that flavoured oils can really help to lift a dish or accentuate flavours.

 

5 - What is your favourite product to work with?

 

I really enjoying cooking Pork. A personal favourite of mine which I find can be so versatile.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

My ambition as a Chef is to never stop learning. There is so much knowledge and experience within our industry which needs to be nurtured.

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2nd March 2018

                                                                                                                         

"Recently we have been using Nurtured in Norfolk a lot more which has been a huge benefit. We can plan our menus around what we know will be available from Nurtured in Norfolk and be safe in the knowledge it will arrive and be a consistently good product for the month we use it. Having such a wide selection has really helped us with choosing a perfect garnish for our dishes." - Jack Rawlings (Coutts Bank)

Chef Rawlings

5th January 2018

Whiskey and Peanut Butter Braised Pork Cheek | Grains | Apple | Roast Baby Red Cabbage | Micro Sage

Chef Rawlings

5th January 2018

Lamb Belly | Black Garlic Paste | Fresh Herbs | Garlic Sausage | Puffed Ptatoes Croquette | Summery Savoury Sauce | Nasturium Leaves

Jacob James Garwood

"At St. Giles House Hotel we use quite a lot of nurtured in Norfolk’s products. They add great flavours, colours and elegance to our dishes. They are all such fantastic products and all have strong points and complimenting features. I’m particularly fond of using the lemon balm on fruity desserts. Also, a massive bonus is that they are a local supplier and work very closely and personally with us chefs."- Jacob Jake Garwood (St. Giles House Hotel)

Chef Garwood

18th April 2018

Rhubarb | White Chocolate | Burnt Butter | Lemon Balm

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2nd April 2018

                                                                                                                      

"At St. Giles House Hotel we use quite a lot of nurtured in Norfolk’s products. They add great flavours, colours and elegance to our dishes. They are all such fantastic products and all have strong points and complimenting features. I’m particularly fond of using the lemon balm on fruity desserts. Also, a massive bonus is that they are a local supplier and work very closely and personally with us chefs."- Jacob Jake Garwood (St. Giles House Hotel)

Q & A with Chef Garwood

2nd April 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I have been cooking for nearly 15 years, my Nan and Grandad were bakers and I baked with them and my Dad from a very young age. Although after school I decided to pursue art, it was only a few months before I was working in a kitchen part time and eventually left art all together to pursue cooking.

 

2 - Can you talk us through your style of cooking?

 

I would say my style is sort of modern an Anglo French but really, I just cook using seasonal local produce in a way that interests me and I believe ways to get the best out of ingredients.

 

3 - Which chef has influenced you most during your career?

 

I’m a big fan of Antonio Bachour and Daniel Watkins but from an early stage in my career I loved the food of Fergus Henderson. There are so many great chefs out there at the moment though.

 

4 - What are your favourite garnishes to use when plating up?

 

I love using lemon balm, red amaranth, micro parsley and coriander more than anything else but again Nurtured in Norfolk have such a good and varied range really it depends on the flavour profile of the dish.

 

5 - What is your favourite product to work with?

 

At the moment, I’m the pastry chef for St Giles house and love working with rhubarb for our upcoming ala Carter but again it changes as the seasons do, I just love working with anything fresh and local.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

I want to start looking for somewhere to call my own, a very hard ambition to balance with a full-time job but am looking for something small, more local to my home life and somewhere where I can cook my style of food in a relaxed setting.

Chef Garwood

3rd January 2018

Pork Fillet | Fig | Chestnut | Baby Fondants | Ale Jus | Micro Cress

James Self

"Having first worked with Nurtured in Norfolk's products in London, it was an education in different herbs and the different flavours they have. Every time we got a new product in, it was exciting and it gets your chefs brain working on new ideas and new flavour combinations. Getting a new punnet of micro cress on the larder section, is the equivalent of getting a fantastic fillet steak sauce! The right micro cress or leaf can elevate a good dish to a great dish, not only in presentation but also in flavour. The quality and flavour from Nurtured in Norfolkis always consistent, with the herbs having a good shelf life, which is vital when working in a busy restaurant. At Le Benaix we make full use of this, with the flavours and presentation of our dishes complemented by the wonderful products of Nurtured in Norfolk." - James Self (Le Benaix)

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2nd March 2018

                                                                                                                      

"Having first worked with Nurtured in Norfolk's products in London, it was an education in different herbs and the different flavours they have. Every time we got a new product in, it was exciting and it gets your chefs brain working on new ideas and new flavour combinations. Getting a new punnet of micro cress on the larder section, is the equivalent of getting a fantastic fillet steak sauce! The right micro cress or leaf can elevate a good dish to a great dish, not only in presentation but also in flavour. The quality and flavour from Nurtured in Norfolkis always consistent, with the herbs having a good shelf life, which is vital when working in a busy restaurant. At Le Benaix we make full use of this, with the flavours and presentation of our dishes complemented by the wonderful products of Nurtured in Norfolk." - James Self (Le Benaix)

Chef Self

20th February 2018

Garlic & Potatoe Soup | Crispy Skin | Potatoe Salad | Amaranth

Chef Self

20th February 2018

Guiness Ice Cream | Dark Chocolate Sponge | Chocolate Soil | Chocolate Sauce | Micro Cress

Chef Self

20th February 2018

Mackerel | Apple Salad | Apple Pureé | Kohl Rabi | Hazelnut | Red Vein Sorrel | Amaranth

 

James Wright

"Hi I'm James wright sous chef at Season Seafood and grill. I love to use Nurtured in Norfolk produce everything we use from them is packed with flavour and can really enhance some of the dishes we do at Season Seafood. We use the edible flowers, micro herbs and sometimes baby vegetables which can make a dish stand out." - James Wright (Season Seafood &Grill

Chef Wright

6th March 2018

Seabass | Squid Ink Spaghetti | Tomato Confiot | Black Olive | Wild Garlic Pesto

Chef Wright

6th March 2018

Salmon | Crisp Skin | Egg Yolk | Quinoa | Wild Garlic | Dill Emulsion

Chef Wright

6th March 2018

Lemon Curd Mousse | Confit Lemon | Lemon Gel | Raspberry Powder | Lavender Shortbread | Earl Grey Tea Sorbet | Lemon Balm

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6th March 2018

                                                                                                                            

"Hi I'm James wright sous chef at Season Seafood and grill and I love to use Nurtured in Norfolk produce. Everything we use from them is packed with flavour and can really enhance some of the dishes we do at Season Seafood. We use the edible flowers, micro herbs and sometimes baby vegetables which can make a dish stand out." - James Wright (Season Seafood &Grill

Jamie Coleman

"When it comes to micro herbs and flowers, quality and flavour is the upmost importance. Nurtured in Norfolk gets this spot on. Not only do they supply a consistent product and service. They produce an excellent product that helps to create and finish something great!" -  Jamie Coleman

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16th March 2018

                                                                                                                    

"When it comes to micro herbs and flowers, quality and flavour is the upmost importance. Nurtured in Norfolk gets this spot on. Not only do they supply a consistent product and service. They produce an excellent product that helps to create and finish something great!" - Head Chef Jamie Coleman (The Mason Arms)

Chef Coleman

16th March 2018

 

Blade of beef | smoked champ | nasturtium | onion | beef jus

Chef Coleman

16th March 2018

Goats Curd Mousse | Sea Buckthorn | Carrot Sponge | Peanut

Q & A with Chef Coleman

16th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I started cooking 10 years ago, studying NVQ at Petroc college North Devon, I remember I when I feel in love with food, was at a family Christmas the year my nan sadly passed away. The atmosphere wasn’t festive or exciting as it should off have been. We were in a pub in London and I walked into the kitchen and asked if I could help, so at the age of 13 I was in this kitchen helping to peel sprouts and the day which seemed so terrible actually started to be fun.

 

2 - Can you talk us through your style of cooking?

 

Being taught the traditional French methods, I feel my style uses the grounding of the basics but brings in my own spin. Using great produce and technique.

 

3 - Which chef has influenced you most during your career?

 

Many chefs have influenced me but I’d have to say Michael Caine his philosophy on food is amazing and his understand off getting the most out of a product.

 

4 - What are your favourite garnishes to use when plating up?

 

I enjoy cooking with the seasons but my favourite garnish is definitely using herbs to enhance the flavour of the dish.

 

5 - What is your favourite product to work with?

 

Favourite product is salt and butter, lots of butter.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

I hope to own my own restaurant and cook great food that people will enjoy!

Jamie Garbutt

"Nurtured in Norfolk provide the perfect finishing touches to our plated desserts. They have an exceptional standard with a unique offering and clear attention to detail from seedlings to packaging. We love using Nurtured in Norfolk products wherever we can." - Jamie Garbutt (Fig Bar Norwich)

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2nd March 2018

                                                                                                                         

"Nurtured in Norfolk provide the perfect finishing touches to our plated desserts. They have an exceptional standard with a unique offering and clear attention to detail from seedlings to packaging. We love using Nurtured in Norfolk products wherever we can." - Jamie Garbutt (Fig Bar Norwich)

Chef Garbutt

5th January 2018

Thyme Roasted Peaches | Whipped Feta | Pistachio Frangipane | Amaretti Crumble | Raspberry Sorbet | Violas | Red Vein Sorrel

Chef Garbutt

5th January 2018

Double-Baked Spiced Chocolate | Chestnut Torte | Chestnut Pureé | Macerated Cherries | Almond Florentine | Eggnog Ice Cream | Amaranth | Violas

Chef Garbutt

8th December 2017

Poached Pear | White Chocolate | Pear Sorbet | Walnuts | Caramalised Puff Pastry | Honey Ice-Cream | Violas | Amaranth

Jamie Moir

"Working with Nurtured in Norfolk’s ingredients has been a game changer. The vast varieties allow us to lift our dishes to the next level. I use various herbs, leaves and flowers from Nurtured in Norfolk in buffet work through to canapé’s and fine dining, they play an integral part of my menus with their awesome and diverse range with big flavour too." - Jamie Moir

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2nd March 2018

                                                                                                                       

"Working with Nurtured in Norfolk’s ingredients has been a game changer. The vast varieties allow us to lift our dishes to the next level. I use various herbs, leaves and flowers from Nurtured in Norfolk in buffet work through to canapé’s and fine dining, they play an integral part of my menus with their awesome and diverse range with big flavour too." - Jamie Moir

Chef Moir

5th January 2018

Salmon | Smoked Eel Mille Feuille | Limoncello Caviar Pearls | Yuzu | Ice Plant | Violas

Chef Moir

5th January 2018

Scorched Mackerel | Apple Pickle | Cucumber | Fennel Bavrois | Lime Yoghurt | Curried Scraps | Violas

Chef Moir

5th January 2018

White Radish | Smoked Tofu | Plankton | Wasabi | Lime | Avocado Pureé | Shsiho  | Olive Oil Leaf | Carrots

Little A's Cakery

"The edible flowers by Nurtured in Norfolk are absolutely perfect for decoration our wedding cakes. They arrived in perfect condition, each one carefully picked and packaged to my requirements." - Amber Briggs (Little A's Cakery)

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2nd March 2018

                                                                                                                   

"The edible flowers by Nurtured in Norfolk are absolutely perfect for decoration our wedding cakes. They arrived in perfect condition, each one carefully picked and packaged to my requirements." - Amber Briggs (Little A's Cakery)

Pastry Chef

23rd February 2018

Chocolate Orange Heaven | Tagetes | Amaranth Flowers | Lavender | Oregano Flowers | Violas | Dianthus | Fuchsias | Cornflowers | Tiny Tagetes

Pastry Chef

23rd February 2018

Chocolate Orange Heaven | Tiny Tagetes | Violas | Cornflowers | Tagetes | Dianthus

Marcin Pomierny

“My name is Marcin Pomierny, (known to his mates as Magic)

I have worked at The Maids Head Hotel since 2013 and this 2018 will be my 5-year anniversary as Head Chef.

Allan Miller used to be my Head Chef (2009) in The Georgian Townhouse, Norwich.

A few years later Allan invited me to have a look at what he had been working on and how he created ‘Nurtured in Norfolk’ and I was greatly impressed with he passion to grow and nurture his business.

During an internship at Gordon Ramsay’s restaurant (3 Michelin stars) I came across a range of Nurtured in Norfolk’s produce which I was honoured to be using.

When I applied for ‘The Chef of the Year’ competition, Nurtured in Norfolk supported me throughout and kindly sponsored me with produce which I am always grateful for.

I love Nurtured in Norfolk products because they are the ornament on the plate but before all complexity of the dish. They are the finishing touch to any creation and the best quality in the UK & Europe.

I often use:

nasturtium leaf, coriander leaf, pea shoot, sea lettuce, sakura cress, oyster leafs, premium mixed flowers, bronze fennel, buzz buttons, baby mint, chocolate mint, pineapple mint, turnips, carrots

beetroot, fennel, chives, dill, rosemary and thyme.

My favourite product would be the Buzz Button because it has an irresistible taste and works well with many of flavourings. I also am particularly fond of the nasturtium leaf as it has a nice peppery taste which I use for Beef or Venison dishes.

The incredible micro cress range always amazes me with what I can create. Well Done Nurtured in Norfolk!” - Marcin Pomierny (The Maids Head Hotel)

 

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2nd March 2018

                                                                                                                   

“My name is Marcin Pomierny, (known to his mates as Magic). I have worked at The Maids Head Hotel since 2013 and this 2018 will be my 5-year anniversary as Head Chef. Allan Miller used to be my Head Chef (2009) in The Georgian Townhouse, Norwich.

A few years later Allan invited me to have a look at what he had been working on and how he created ‘Nurtured in Norfolk’ and I was greatly impressed with he passion to grow and nurture his business. During an internship at Gordon Ramsay’s restaurant (3 Michelin stars) I came across a range of Nurtured in Norfolk’s produce which I was honoured to be using. When I applied for ‘The Chef of the Year’ competition, Nurtured in Norfolk supported me throughout and kindly sponsored me with produce which I am always grateful for. I love Nurtured in Norfolk products because they are the ornament on the plate but before all complexity of the dish. They are the finishing touch to any creation and the best quality in the UK & Europe.

I often use:

nasturtium leaf, coriander leaf, pea shoot, sea lettuce, sakura cress, oyster leafs, premium mixed flowers, bronze fennel, buzz buttons, baby mint, chocolate mint, pineapple mint, turnips, carrots, beetroot, fennel, chives, dill, rosemary and thyme.

My favourite product would be the Buzz Button because it has an irresistible taste and works well with many of flavourings. I also am particularly fond of the nasturtium leaf as it has a nice peppery taste which I use for Beef or Venison dishes. The incredible micro cress range always amazes me with what I can create. Well Done Nurtured in Norfolk!” - Marcin Pomierny (The Maids Head Hotel)

Chef Pomierny

26th February 2018

Treacle Marinated Beef Fillet | Garlic Mash Potatoe | Spring Greens | Carrot Purée | Pickled Onion | Nasturtium Leaf | Jus

Chef Pomierny

26th February 2018

Textures of Tomato | Goasts Cheese | Balsamic | Green Basil

Chef Pomierny

26th February 2018

Strawberry | White Chocolate | Summer Macaroon | Orange Micro Sponge | Mint | Mango Gel | Summer Berry | Lemon Berry | Violas

Mark Elvin

Q & A with Chef Elvin

29th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

 I have been a chef for almost 20 years. I studied at Norwich City College for 3 years. I just loved doing something creative and making people happy, which food does as you will always need to eat!!

 

 

2 - Can you talk us through your style of cooking?

 

 My style is classic cooking with a modern twist, using fresh and local produce.

 

3 - Which chef has influenced you most during your career?

 

 Raymond Blanc & Tom Aikens

 

4 - What are your favourite garnishes to use when plating up?

 

Granny Smith Apple match sticks, it brings a fresh, crisp finish to any dish. Of course, Nurtured in Norfolk micro shoots, these transform any dish with bursting flavours and colours.

 

5 - What is your favourite product to work with?

 

I have so many but I love using fresh fish, especially fish that can take on bold flavours. Halibut and Monkfish are my favourite. But also, Cromer Crabs and Local Asparagus are right up there. Nurtured in Norfolk shoots complement these perfectly.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

 I was asked to do a cooking Demo at the East Anglian Country Fair this year, so I would like do some more of these events in the future. It was a great honour to be asked. But also, to continue to push The Boars and to gain accolades which would be amazing. 

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28th March 2018

                                                                                                                      

"As a Norfolk Chef like myself using a company like Nurtured in Norfolk is a real no brainer, It’s a local company right on my doorstep. I get my shoots through my vegetable supplier, Barsby Produce. Whether you are using their amazing micro shoots for Starters, Mains or Desserts there is an unbelievable choice on offer, and the quality really stands out. Each shoot is bursting with flavour and so vibrant in colour. For me, by adding some of these beautiful little shoots can transform a dish and really makes a massive impact not only by taste but also to the eye. I have worked with Nurtured in Norfolk products for many years now, it seems everyone uses them and if you don’t, then you should! That’s shows how good they are. Their product list just keeps growing and growing, which is fantastic for us Chefs. I love using something new and experimenting with new flavours. If you haven’t been to see there set up, you really must. Nurtured in Norfolk you are doing a great job, keep up the fantastic work guys." - Mark Elvin (The Boars)

Chef Elvin

28th March 2018

Textures of Beetroot | Goats Cheese Sorbet | Goats Cheese Fritter | Celery | Parsley Shoots

Chef Elvin

28th March 2018

Curried Monkfish | Cauliflower Couscous | Apricot Purée | Almonds | Pomegranate | BBQ Gem Lettuce | Coriander

Mark Lawton

"I have used Nurtured in Norfolk micro herbs for a few years now and have always loved the quality and freshness that it brings to my finishing touches for my dishes. Out of my many years’ experience as a chef, I have always found that the longevity of the produce lasted longer than other brands I have used. I also love the fact that they push their knowledge and boundaries in introducing new types of micro cress's in-line with the trends of the modern chefs." - Mark Lawton

Q & A with Chef Lawton

19th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I’ve been cooking for just a little over 15 years now and I decided to be a chef because I have always grown up around fresh produce, freshly cooked food. I come from a big family of cooks, musicians and artists in the family, so food is very important to us and how we all get together as a family

 

2 - Can you talk us through your style of cooking?

 

My style of cooking has evolved quite a lot in recent years as with modern trends but I have always based a lot of the things I do with my classical French cooking background, so whatever I do even these days, I still use a lot of classical techniques on my dishes and still cook and teach my chefs the importance of classical cooking. I think some chefs these days get lost with the difference between ‘current trends’ but forget the importance of how food should taste and go for looks, and dots on plates. Don’t get me wrong, I do make my food to match the trends but it’s always important to me on how the food is cooked, flavoured and sourced  

 

3 - Which chef has influenced you most during your career?

 

I have to say it’s definitely Clare Smyth and Gordon Ramsay as they were my old boss’s and I enjoyed my time in the Gordon Ramsay Group even though I wasn’t there for as long as I might have wanted to. I learned so much as a chef and it taught me everything not just from the cooking side, but with the importance of ingredients to the highest standard, cleanliness and organisation skills. There are a lot of chefs that inspire me a lot too and I admire their skills as restaurateurs as well as chefs such as Jason Atherton, Tom Kerridge, Paul Ainsworth. Long term dream for me is to have my own starred restaurant

 

4 - What are your favourite garnishes to use when plating up?

 

As cliché this will sound, I use a lot of Nurtured in Norfolk products as for me, they have the best quality micro herbs compared to other companies to have the finishing touch to certain dishes.

 

5 - What is your favourite product to work with?

 

I love Octopus, Game fish and meats. I love seasonal products which are in season and best to use in their prime. I base my menu on seasonal ingredients so a lot of vegetables and garnishes changes through the months on whatever is in their prime

 

6 - What does the future hold for you as a chef, what is your ambition?

 

I would love to earn a long-term goal I have had which is 4 years overdue and that’s a Michelin star. I think anyone that says they’re not after an accolade in the same age bracket as I am is a liar and I am being realistic. I’d love to eventually have my own restaurant one day and just cook my food without restrictions and have the all the chef toys you could possibly imagine to keep the consistency.

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2nd March 2018

                                                                                                                        

"I have used Nurtured in Norfolk micro herbs for a few years now and have always loved the quality and freshness that it brings to my finishing touches for my dishes. Out of my many years’ experience as a chef, I have always found that the longevity of the produce lasted longer than other brands I have used. I also love the fact that they push their knowledge and boundaries in introducing new types of micro cress's in-line with the trends of the modern chefs." - Mark Lawton

Chef Lawton

23rd February 2018

Monkfish | Cauliflower | Crispy Mussels | Oyster Leaf | Crab Bisque 

 

Chef Lawton

23rd February 2018

Himalayan Salt Aged Beef Fillet | Braised Rib | Carrots | Roscoss Onion | Pesto | Smoked Watercress

Mason Wooltorton

"As a chef, I’ve been using nurtured in Norfolk products for many years now wherever I have worked. From fine dining to gastro pubs, they can always be used to accentuate any dish. Places where I have worked before, boss’s and head chefs were easily persuaded to use nurtured in Norfolk with a little tester wheel they do with a small choice of their popular products. as people can have a stigma that these products are expensive. This is not the case with nurtured in Norfolk as they are affordable but also go a long way and in actual fact make the dish its self-look more vibrant in colour and another depth of flavour. All their products are at a high quality of standard: fresh, clean and bursting with flavour. Their products are very versatile with wide range of choice. Whether it be garnishing starters, mains or desserts but also drinks. I find their Instagram, website and their newsletter very useful. to have a picture and description of what it looks like and tastes like. It makes it easier to choose what products to use for a new dish. When I order them, they will be there the next day which is also helpful." - Mason Wooltorton (Colchester Inns)

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5th March 2018

                                                                                                                           

"As a chef, I’ve been using nurtured in Norfolk products for many years now wherever I have worked. From fine dining to gastro pubs, they can always be used to accentuate any dish. Places where I have worked before, boss’s and head chefs were easily persuaded to use nurtured in Norfolk with a little tester wheel they do with a small choice of their popular products. as people can have a stigma that these products are expensive. This is not the case with nurtured in Norfolk as they are affordable but also go a long way and in actual fact make the dish its self-look more vibrant in colour and another depth of flavour. All their products are at a high quality of standard: fresh, clean and bursting with flavour. Their products are very versatile with wide range of choice. Whether it be garnishing starters, mains or desserts but also drinks. I find their Instagram, website and their newsletter very useful. to have a picture and description of what it looks like and tastes like. It makes it easier to choose what products to use for a new dish. When I order them, they will be there the next day which is also helpful." - Mason Wooltorton (Colchester Inns)

Chef Wooltorton

5th March 2018

Crispy Calamari | Mango Salsa | Mango Purée | Asian Salad | Coriander Cress

Chef Wooltorton

22nd February 2018

Curry Crusted Monkfish Loin | Mint Yoghurt | Onion Bahji | Apple Salad | Puff Wild Rice | Coriander Oil | Coriander

Chef Wooltorton

22nd February 2018

Coconut King Prawns | Coconut | Coriander | Sweet Chilli Dip | Coconut Shavings | Asaian Salad | Coriander 

Matt Phillips

"The unique and ever-evolving products of Nurtured in Norfolk has been inspirational. It is fantastic to have such a consistent, local supplier of excellent products on my door step!" - Matt Philips (M Philips Dining)

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2nd March 2018

                                                                                                                     

"The unique and ever-evolving products of Nurtured in Norfolk has been inspirational. It is fantastic to have such a consistent, local supplier of excellent products on my door step!" - Matt Philips (M Philips Dining)

Chef Philips

5th January 2018

Chateaubriand | Dauphinoise Gratin | Braised Shallots | Bearnaise Sauce | Madeira Jus | Micro Cress

Chef Philips

5th January 2018

Norfolk Quail Braised Leg Tortellini | Truffled Wild Mushroom Consomme | Micro Cress

Chef Phillips

5th January 2018

Tandoori Chicken | Asian Slaw | Yoghurt Dressing | Homemade Flatbread | Celery

Newsletter Archive

Nick Trataris

"We here at The Bicycle Shop pride ourselves on using fresh and local ingredients when and where possible and Nurtured in Norfolk have proved to be a perfect match for that. We can consistently depend on them to deliver excellent fresh and local produce that supports our ethos. We have regularly used their products to enhance a dish and provide that subtle finishing touch in both presentation and taste and look forward to developing our relationship with them in the future!" - Nick Trataris (Bicycle shop)

Q & A with Chef Trataris

23rd March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I’ve been cooking food from as far back as the age of 13 and have thoroughly enjoyed it regardless of how skilful I was in the early stages. I found myself at a crossroads in life looking to pursue something I took pleasure in rather than chasing the financial dream and that left me with the obvious answer of becoming a chef!

 

2 - Can you talk us through your style of cooking?

 

I like to include bold and stand out flavours, a lot of my experimenting with food often involves swimming against the current and trying all sorts of mix matches of flavours, textures and temperatures. I firmly believe that you eat a meal with all your senses and not just taste, so texture and colour has always been important to me as well.

 

3 - Which chef has influenced you most during your career?

 

Perhaps one of my favourite chefs is Curtis Duffy of Grace, Chicago. I’ve followed him for about as long as I’ve been a chef and have always admired his approach to food and to the industry. He strikes me as the kind of person who is determined, has faith in his own goal and abilities and has a ‘never say never’ kind of attitude. From working with Grant Achatz and Charlie Trotter to opening up Grace and attaining 3 Michelin stars, it’s hard not to admire him.

 

4 - What are your favourite garnishes to use when plating up?

 

Tying in with my love for bold flavours and elegant presentation ive been a massive fan of the micro- herbs from Nurtured in Norfolk. We use a lot of Lemon Balm and Micro Mint to pack that lovely fragrant edge into a dish.

 

 

5 - What is your favourite product to work with?

 

Having Grown up around Southern Africa I have always largely associated food with Meat and Fish cooked on an open fire. I love the complexity of what it takes to cook different meats for different reasons and how even the simplest of changes in your prep could result in a massive flavour difference in the finished product.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

I’ve always wanted to work in kitchens around the world to gain a wide level of experience, both in cooking and in life. Part of me is looking forward to starting a new chapter and embarking on this adventure, with the hope that I can return one day and comfortably help realise my goal of opening my own restaurant.

 

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2nd March 2018

                                                                                                                                  

"We here at The Bicycle Shop pride ourselves on using fresh and local ingredients when and where possible and Nurtured in Norfolk have proved to be a perfect match for that. We can consistently depend on them to deliver excellent fresh and local produce that supports our ethos. We have regularly used their products to enhance a dish and provide that subtle finishing touch in both presentation and taste and look forward to developing our relationship with them in the future!" - Nick Trataris (Bicycle shop)

Chef Trataris

27th December 2017

Butterfly Mackerel Fillet | Beetroot Purée | fennel | Lemon

Chef Trataris

27th December 2017

Rice Wine Pickled Haritage Carrots | Rice Wine Pickled Haritage Carrots

Nico Rasile

"I have been a chef in London for over 12 years and hate when chefs throw 100 and 1 herbs over a dish to make it look pretty, when the herbs don’t taste like what they should be. An herb should taste like the herb it says it is and should also help to enhance and complete the dish you put it on. Nurtured in Norfolk micro herbs do this! They are also very long lasting. I’ve seen so many times during a busy service where chefs leave micro herbs out and all other micro herb companies herbs will die in no time at all." - Nico Rasille (The Opera Tavern)

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2nd March 2018

                                                                                                                       

"I have been a chef in London for over 12 years and hate when chefs throw 100 and 1 herbs over a dish to make it look pretty, when the herbs don’t taste like what they should be. An herb should taste like the herb it says it is and should also help to enhance and complete the dish you put it on. Nurtured in Norfolk micro herbs do this! They are also very long lasting. I’ve seen so many times during a busy service where chefs leave micro herbs out and all other micro herb companies herbs will die in no time at all." - Nico Rasille (The Opera Tavern)

Chef Rasile

7th February 2018

Whipped Lemon Mascarpone | Oat Biscuits | Blackberries | Thyme | Red Vein Sorrel

Chef Rasile

7th February 2018

Paprika Cured Trout | Amaranth | Micro Cress

Chef Rasile

7th February 2018

Slow Cooked Rabbit | Mushrooms | Snails | Garlic Butter | Micro Cress

Nurtured's Blog

The White Hart Lincoln

17th April 2018

Look who came to visit and take a tour around our Nursery's today!

Living Trays

11th April 2018

Are incredible and vast range of Living Trays are now available!

One Part Love Bakery

Pastry Chef

5th January 2018

Celebration Cake | Violas

Pastry Chef

5th January 2018

Blush Pink Semi Naked Cake | Violas

 

Pastry Chef

5th January 2018

Mini Lemon Cake | Violas

Pastry Chef

5th January 2018

Mini Victoria Sponge Cupcakes | Violas

Peter Harrison

Chef Harrison

9th January 2018

Suffolk Heritage Coast Seabass | Seasonal Vegetables | Roe | Gremolata | Tendril Pea Shoots

Chef Harrison

9th January 2018

Bruschetta | Amaranth | Tendril Pea Shoots

 

Chef Harrison

9th January 2018

Salmon Cured Gin | Cucumber | Fennel | Orange Salad | Amaranth

Chef Harrison

9th January 2018

Chocolate Mousse | Violas

Regency Cakes

"Nurtured in Norfolk are a great company to work with as they care as much about their products as I do about my finished cakes.  The delivery was fresh and timely and provided some beautiful edible flowers for the wedding cake.  As a professional cake maker being able to use edible flowers gives me pace of mind knowing that the flowers on the cakes haven’t been treated with any substances or have elements that are poisonous which may cause harm to any of the wedding guests."

Ridiculously Rich

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14th March 2018

                                                                                                                            

'Alana Spencer is the winner of the BBC Apprentice 2016 and owner of Ridiculously Rich by Alana. A luxury cake company that specialise in cakes that are just that. Alana started her business at the age of 15 with a love for chocolate and baking and now sells her cakes all across the country at events and festivals. Nurtured in Norfolk do an incredibly large range of both beautiful and delicious edible flowers that I love to use. Perfect way to decorate any baked treat!' - Alana Spencer (Ridiculously Rich)

                                                                                                                              

 

 

Q & A with Alana Spencer

14th March 2018

1 - How long have you been cooking and what made you decide to be a Baker?

 

I first started creating sweet treats at the age of 15 when I mum bought me a book on how to make chocolates. I then spent all my weekends teaching myself the art of chocolate work, I was hooked. 
 

2 - Can you talk us through your style of cooking?

 

I am all about the flavour. My company, Ridiculously Rich, was created off the back of my style. The cakes I make really are ridiculously rich!! 
 

3 - Which chef/Baker has influenced you most during your career?

 

I think Heston Blumenthal is incredible. I actually had the pleasure of creating a giant square for one of his chocolate recipes he had on his show. His creativity is fascinating and I love the theatrical side of his cooking. I would say my style is more influenced by Nigella Lawson and her love for decadence. 
 

4 - What are your favourite garnishes to use when plating up?

 

My passion is sweet treats and I don’t think you can beat a dash of edible gold or a beautiful edible flower
 

5 - What is your favourite product to work with?

 

Chocolate!! Always chocolate 
 

6 - What does the future hold for you as a Baker, what is your ambition?

 

My goal is to grow Ridiculously Rich to be a household name in the luxury cake market. We are currently doing this through our team of amazing ambassadors. We hope to have 200 by the end of 2018. 

Pastry Chef

14th March 2018

Unicorn Latte

Pastry Chef

5th January 2018

Mississippi Brownie | Alyssum

Rob Walls

"Growing up in Cambridge and working around South England has taught me a lot, one thing in particular, your only as good as the ingredients you use! I have been using and working with products from Nurtured in Norfolk for years. Their wide range of products means they have something for every dish. Started, mains, desserts. Everything! Just that little jolt of colour or that sharp burst of flavour to finish off a great plate of food." - Rob Walls

Chef Walls

15th March 2018

Sausage Risotto | Charred Courgette | Homemade Confit Chestnuts | Parmesan Cheese | Borage Flowers | Parsley

Chef Walls

15th March 2018

Chilli Sausage | Bean Curry | Golden Pea Shoots

Q & A with Chef Walls

15th March 2018

1 - How long have you been cooking and what made you decide to be a chef?


I have been cooking professionally now for 4 years. But have been cooking all my life, I have always had passion for food!

 

2 - Can you talk us through your style of cooking?

 

I like to cook classical dishes that everybody knows and loves, with a slight twist. Food that reminds people of Home. Nothing too complex and technical but tastes and look great!

 

3 - Which chef has influenced you most during your career?

 

I have taken influences from various chefs, but have always really looked to improve myself and not tried to follow one particular chefs work but take influences from many. 

 

4 - What are your favourite garnishes to use when plating up?

 

I like to vary garnishes for each dish. I love micro coriander and basil as they have such a great flavour and look great. And of course, pea shoots just look great too! For desserts, I am fond of lemon balm as it looks so good on the plate! The bright green really breaks up a dessert plate. 

 

5 - What is your favourite product to work with?

 

I know it’s expensive and I haven’t had much experience with it but I love working with truffles! I love the flavour they have, you can’t compare it to anything else! It works in so many dishes and has such a star quality. 

 

6 - What does the future hold for you as a chef, what is your ambition?

 

One day I’d like to run my own small place, where I can cook great food in a relaxed atmosphere while researching and experimenting with new ingredients 

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2nd March 2018

                                                                                                                         

"Growing up in Cambridge and working around South England has taught me a lot, one thing in particular, your only as good as the ingredients you use! I have been using and working with products from Nurtured in Norfolk for years. Their wide range of products means they have something for every dish. Started, mains, desserts. Everything! Just that little jolt of colour or that sharp burst of flavour to finish off a great plate of food." - Rob Walls

Ryan Bolt

"I've been using Nurtured in Norfolk's produce for about 6 years across our pubs via Accent Fresh. We find using their products can give a great finesse to our plates that just need that something extra. Pea shoots, red amaranth and violas are a few of my favourites. Their baby vegetables are also a good addition to any dish. All their produce is always consistently fresh and of very good quality!" - Ryan Bolt (Moss&Co)

 

Chef Bolt

28th February 2018

Roast Halibut | Mustard Leeks | Mushrooms Purée | Cod Cheek Scampi | Amaranth | Tendril Pea Shoots

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28th February 2018

                                                                                                                          

"I've been using Nurtured in Norfolk's produce for about 6 years across our pubs via Accent Fresh. We find using their products can give a great finesse to our plates that just need that something extra. Pea shoots, red amaranth and violas are a few of my favourites. Their baby vegetables are also a good addition to any dish. All their produce is always consistently fresh and of very good quality!" - Ryan Bolt (Moss&Co)

Chef Bolt

28th February 2018

Poached Lemon Sole | Lemon | Tarragon Stuffing | Potato Dumplings | Watercress Sauce | Tendril Peas

Chef Bolt

28th February 2018

Pan Roasted Cod | Patatas Bravas | Chorizo Crisps | Lemon Aioli | Tendril Peas

Sam Taylor

"I am currently head chef at The Village Maid in Lound, I have used nurtured in Norfolk for the past few years for many different dishes, they always add colour and flavour. Many dishes need a nice finishing touch and they micro herbs, flowers and shoots the provide are second to none. Using accent fresh to get them I can always get whatever I feel a dish needs to finish it off and make it complete." - Sam Taylor (The Village Maid)

Chef Taylor

3rd April 2018

Bailey's Profiteroles | Fudge Sauce | Pistachio Praline | Lemon Sorrel

Chef Taylor

3rd April 2018

Rhubarb and Pistachio Semifreddo | Granola | Rhubarb and Ginger Gel | Vanilla Ice Cream | Bulls Blood | Violas

Q & A with Chef Taylor

14th March 2018

1 - How long have you been cooking and what made you decide to be a chef? 

 

I have been cooking professionally for about 15 years now in various places cooking lots of different styles of food, my dad was a chef when I was small and I always wanted to follow in his footsteps.

 

2 - Can you talk us through your style of cooking?

 

My style of cooking varies a lot, depending on the dishes that I put on the menu, I love classic cooking and classic techniques but I also love to create modern dishes using modern techniques. 

 

3 - Which chef has influenced you most during your career?

 

When I first became a chef, Heston Blumenthal was a big influence, I used to read about all the weird and wonderful ways he would make the simplest of things. As I grew in my career people like Daniel Clifford, Tom Kerridge, Ashley Palmer Watt. They all have different styles of food but it’s always perfect to look at and makes the best of the ingredients they use.

 

4 - What are your favourite garnishes to use when plating up?

 

I love something with colour and texture, cucamelons look and taste great. Micro shoots like nasturtium, bulls blood and borage make a Savoury dish pop and I love the colour and variety of edible flowers like violas, cucumber flowers and snap dragons for desserts. 

 

5 - What is your favourite product to work with?

 

I love working with chocolate, it can be used in so many different ways, it can be sweet or Savory depending on what you use it for. 

 

6 - What does the future hold for you as a chef, what is your ambition?

 

I have just started as head chef at The Village Maid in Lound I plan to stay here to learn all I can about being head chef, in the future I plan to own my own restaurant serving the best quality food I can possibly provide. 

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2nd March 2018

                                                                                                                      

"I am currently head chef at The Village Maid in Lound, I have used nurtured in Norfolk for the past few years for many different dishes, they always add colour and flavour. Many dishes need a nice finishing touch and they micro herbs, flowers and shoots the provide are second to none. Using accent fresh to get them I can always get whatever I feel a dish needs to finish it off and make it complete." - Sam Taylor (The Village Maid)

Samuel Carter

"I have been using your products for years and really love the way they add to a dish, not only aesthetically but with pure flavour. We definitely plan to continue to design dishes with Nurtured in Norfolk products at Restaurant 22" - Sam Carter (Restaurant 22)

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2nd March 2018

                                                                                                                       

"I have been using your products for years and really love the way they add to a dish, not only aesthetically but with pure flavour. We definitely plan to continue to design dishes with Nurtured in Norfolk products at Restaurant 22" - Sam Carter (Restaurant 22)

Chef Carter

22nd February 2018

Scallop | Sweet Potatoe | Mushroom | Chicken Jus | Nasturtium Leaves

Chef Carter

22nd February 2018

Monkfish | Black Trompettes | Artichoke | Dill

Chef Carter

22nd February 2018

Cod | Celeriac | Onion | Watercress

Scott Barnard

"I’ve been using Nurtured in Norfolk for years now and when I order my micro herbs, flowers and cresses through Wellocks, I specify their products. The produce is mustard (excuse the pun) These guys are market leaders and consistency is key in this game. Nurtured in Norfolk deliver every time. Flavour comes first in my dishes and it’s all about great ingredients! Happy cooking!" - Scott Barnard (Crockers Tring)

Q & A with Chef Barnard

14th March 2018

How long have you been cooking and what made you decide to be a chef?

 

16 years now. I’m bit of an old boy! 

Always keen to cook as a kid. No romantic stories about baking with my nan I’m afraid. 

Done the classic training at college. Pot washing in a pub. Then really fell in love with the industry 

 

Can you talk us through your style of cooking?

 

I hate this question. My food is great seasonal produce that tastes good. Simple as that. 

 

Which chef has influenced you most during your career?

 

Russell Bateman as I worked with him for 8 years. Infectious passion and respect for produce. 

 

What are your favourite garnishes to use when plating up?

 

Nasturtiums I could eat them everyday! Would be an expensive snack though! 

 

What is your favourite product to work with?

 

 Scallops or langoustines. 

 

What does the future hold for you as a chef, what is your ambition?

 

I’m really enjoying cooking at crockers chefs table and being guest facing.  We are just about to relocate and have big plans for the business. So let’s wait and see! 

For me it’s about customers enjoying the experience and coming back. We have a guest who’s been every month in the last year. That’s better than any accolades. But a couple would be nice! 

 

 

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2nd March 2018

                                                                                                                      

"I’ve been using Nurtured in Norfolk for years now and when I order my micro herbs, flowers and cresses through Wellocks, I specify their products. The produce is mustard (excuse the pun) These guys are market leaders and consistency is key in this game. Nurtured in Norfolk deliver every time. Flavour comes first in my dishes and it’s all about great ingredients! Happy cooking!" - Scott Barnard (Crockers Tring)

Chef Barnard

22nd February 2018

Burrata | Chicken | Thyme Crumb | Caramelised Onion | Mushrooms | Nasturtium Leaves | Micro Cress

Chef Barnard

22nd February 2018

Charred Cornish Mackerel | Cucumber | Oyster Sauce | Burnet | Dill | Nasturtium Leaves

Socius Dining

"Nurtured in Norfolk have a fantastic range of leaves, flowers and herbs with an incredible intensity and range of flavours. The quality of the product is evident in the amazing set up that they have – I would highly recommend that any chef goes to see Alex Drane and make use of his amazing knowledge and passion for his produce. Many of their products can really elevate a dish both visually but most importantly with flavour. I’m the chef patron of Socius in Burnham Market. We serve a modern, British version of tapas where the emphasis is on small plates, big flavour. At Socius we work with fresh local produce, with dishes changing to reflect the seasons. It’s fantastic that Nurtured in Norfolk is literally on our doorstep." - Dan Lawrence (Socius Dining)

Chef Lawrence

15th March 2018

Lemon Sole | Jerusalem Artichokes | Seaweed | Bronze Fennel Micro Cress

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15th March 2018

                                                                                                                        

"Nurtured in Norfolk have a fantastic range of leaves, flowers and herbs with an incredible intensity and range of flavours. The quality of the product is evident in the amazing set up that they have – I would highly recommend that any chef goes to see Alex Drane and make use of his amazing knowledge and passion for his produce. Many of their products can really elevate a dish both visually but most importantly with flavour. I’m the chef patron of Socius in Burnham Market. We serve a modern, British version of tapas where the emphasis is on small plates, big flavour. At Socius we work with fresh local produce, with dishes changing to reflect the seasons. It’s fantastic that Nurtured in Norfolk is literally on our doorstep." - Dan Lawrence (Socius Dining)

Chef Lawrence

15th March 2018

Lamb Belly | Artichoke Purée | Nasturtium Leaves

Chef Lawrence

15th March 2018

Garlic Arancini | Beetroot | Aged Parmesan | Nasturtium Leaves

Terry Balme

"I have been using Nurtured in Norfolk’s produce for many years now and I have never been disappointed with their quality and variety of produce. Their product adds the finishing touch to any savoury or sweet dishes that we have on our menu. Keep up the good work." - Terry Balme (The Honingham Buck)

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2nd March 2018

                                                                                                                           

"I have been using Nurtured in Norfolk’s produce for many years now and I have never been disappointed with their quality and variety of produce. Their product adds the finishing touch to any savoury or sweet dishes that we have on our menu. Keep up the good work." - Terry Balme (The Honingham Buck)

Chef Balme

5th January 2018

Pineapple Ravioli | Pineaple Sorbet | Pineapple Jelly | Pineapple Soup | Glazed Pineapple | Crushed Meringue | Lemon Balm

Chef Balme

3rd January 2018

Pan Fried Hake | Fennel Flowers | Celery

Chef Balme

3rd January 2018

Lime Yoghurt Cheesecake | Chocolate | Popping Candy | Lemon Balm

The Cheshire Dining Experience

"Here at The Cheshire Dining Experience, we are an incredibly close-knit team of family and friends. Having worked at the highest levels of the catering and hospitality industry, we've combined our award-winning talent, knowledge, and experience to bring you The Cheshire Dining Experience: a company built on passion and expertise that goes beyond any event catering you've seen before.

We bring a personal touch, delivering top class restaurant quality straight to your home or event. Working with Nurtured in Norfolk has been inspirational, the ever-growing list of fabulous seasonal produce has helped us to push the boundaries of event catering to the next level." - The Cheshire Dining Experience

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2nd March 2018

                                                                                                                        

"Here at The Cheshire Dining Experience, we are an incredibly close-knit team of family and friends. Having worked at the highest levels of the catering and hospitality industry, we've combined our award-winning talent, knowledge, and experience to bring you The Cheshire Dining Experience: a company built on passion and expertise that goes beyond any event catering you've seen before.

We bring a personal touch, delivering top class restaurant quality straight to your home or event. Working with Nurtured in Norfolk has been inspirational, the ever-growing list of fabulous seasonal produce has helped us to push the boundaries of event catering to the next level." Andi Lowe-Smith - (The Cheshire Dining Experience)

Catering

20th February 2018

Sous Vide Prawn | Hot & Sour Soup

Catering

20th February 2018

Super Green Soup

Catering

5th January 2018

Courgette | Borage Flowers

The Norfolk Patisserie

"The Norfolk Patisserie make luxury handmade cakes, desserts and patisserie for weddings, special occasions, events, coffee shops and retail. Using fresh, local ingredients when and where possible is a must and understand that visual appearance is just as important as the taste, which makes Nurtured in Norfolk’s fresh edible flowers, a must have product. Their fresh edible flowers give our cakes the WOW! factor. Thanks, Nurtured in Norfolk for a fantastic product and excellent customer service" - The Norfolk Patisserie

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2nd March 2018

                                                                                                                          

"The Norfolk Patisserie make luxury handmade cakes, desserts and patisserie for weddings, special occasions, events, coffee shops and retail. Using fresh, local ingredients when and where possible is a must and understand that visual appearance is just as important as the taste, which makes Nurtured in Norfolk’s fresh edible flowers, a must have product. Their fresh edible flowers give our cakes the WOW! factor. Thanks, Nurtured in Norfolk for a fantastic product and excellent customer service" - Alex Pailing (The Norfolk Patisserie)

Pastry Chef

22nd February 2018

Naked Sponge Cake | Vanilla Buttercream | Lemon Curd | Paradise Flower | Apple Blossom | Violas | Alyssum | Bellis Daisies

Thomas Leatherbarrow

"Nurtured in Norfolk have such a vast a vibrant product range, with the quality being second to none. the and flavour in the range they offer is why they are my go to for Herbs, Micro ranges, and Flowers. All the staff at Nurtured are always happy to help and get things out last minute and at short notice without a complaint! the care taken in every step of the process is clearly visible in the products that they consistently deliver." - Thomas Leatherbarrow 

Q & A with Chef Leatherbarrow

29th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I started ‘cooking’ from an early age learning how to bake and cook in my grandfather’s restaurant with my mother. I decided to be a chef because I have such a massive love and passion for food and produce. The creative aspects especially how they allow you to be forever learning and improving, trying new things and pairing up new ingredients. Being a chef is my life, having travelled around the world more than once I have picked up and developed so many skills and techniques on top of the opportunity to study and master specialist crafts and arts.

 

2 - Can you talk us through your style of cooking?

 

 My style of cooking has taken a few different forms through my career so far, from high end fine dining to small plated and more bistro brasserie. My biggest influence in my food comes from Asia, south pacific, and Europe. I love blending and expressing multiple aspects of cuisines and style to create the best possible result and delivery of food.

 

3 - Which chef has influenced you most during your career?

 

I have taken inspiration and influence from many talented chefs so far through my career. Eric Fréchon, Jason Atherton and Micheal Roux Jr. I would say have been the biggest and best mentors I have had so far in my career and to name a few.

 

4 - What are your favourite garnishes to use when plating up?

 

My favourite garnishes all depend on the needs of the dish to balance the flavour and textures. All key garnishes all depend on what and how the dish can be improved further to bring the plate to a new standard. Edible flowers and micro cress I feel can have be simple additions that can make a huge impact on the final balance of the dish. There are such a vast range that is available to use with the tonnes of flavour they bring to a plate of food, and in some cases, can set then above the rest.

 

5 - What is your favourite product to work with?

 

Very tough question; I would normally say chocolate or sugar but I also enjoy working with all produce including fruits, vegetables and meats. The list is endless, I am a big lover of food!

 

6 - What does the future hold for you as a chef, what is your ambition?

 

The future for me as a chef is something yet to be decided, after running a successful patisserie and bakery production company and having my consultancy firm still running now better than it ever has, I guess I’ll be on the lookout for a new challenge where or even with who that maybe, only time will tell. My ambitions though will be to carry on learning, increasing my knowledge and skill set, further develop what I already know and to maybe have a restaurant open in a few years.

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2nd March 2018

                                                                                                                       

"Nurtured in Norfolk have such a vast a vibrant product range, with the quality being second to none. the and flavour in the range they offer is why they are my go to for Herbs, Micro ranges, and Flowers. All the staff at Nurtured are always happy to help and get things out last minute and at short notice without a complaint! the care taken in every step of the process is clearly visible in the products that they consistently deliver." - Thomas Leatherbarrow

Chef Leatherbarrow

3rd January 2018

Coconut | Lime Parfait | BBQ Pineapple Sorbet | Sour Cherry | Micro Cress

Chef Leatherbarrow

3rd January 2018

Diver Caught Scallops | Seared Truffle Butter | Cauliflower pureé | Black Pudding Crumbs | Cauliflower Crisps | Fennel Fronds

Tom Aikens

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30th March 2018

                                                                                                                          

Q & A with Chef Aikens

30th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I have been cooking ever since I was a kid. My mother was a brilliant cook, and couldn’t keep me and my twin brother out of the kitchen. From the age of 12 she helped me to realise this was exactly what I wanted to do with my life.

 

2 - Can you talk us through your style of cooking?

 

I would describe my cooking style as passionate and limitless. I am endlessly inspired to create new dishes and push the boundaries of what I have done before. Ingredients, people and memories can all spark this creativity, meaning my cooking style can be quite eclectic, but it always comes back to ingredients, with locality, sustainability and seasonality running throughout my dishes.

 

3 - Which chef has influenced you most during your career?

 

I would have to say Pierre Koffmann. My second ever job in a professional kitchen was working for Pierre at La Tante Claire – he is an exceptional man, a huge inspiration, and I loved working for him.

 

4 - What are your favourite garnishes to use when plating up?

 

It totally depends on the dish and the season, but I do love working with edible flowers. We celebrate Chelsea Flower Show at Tom’s Kitchen every May, with a range of beautiful dishes that incorporate flowers, such as marinated salmon with nasturtiums

 

5 - What is your favourite product to work with?

 

That’s such a hard question to answer. I eat everything, and find great inspiration in the incredible variety seen across my restaurants, and when cooking at home. That said, I do always welcome the start of British game season, as it allows you to work with amazing British products, made all the more special by the fact that they are not available all year around.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

I am always striving to nurture and develop my existing restaurants – Tom’s Kitchen in London, Birmingham and Istanbul, The Pawn in Hong Kong, and Pots, Pans & Boards in Dubai. I am also working on a great project in Abu Dhabi right now. Following this, I want to re-focus back on a new project in London...

 

 

Chef Aikens

30th March 2018

Curried Haddock | Curried Cauliflower | Pumpkin | Raisins | Parsley

Chef Aikens

30th March 2018

Treacle Cured Salmon | Pickled Cucumber | Burnt Orange | Beetroot Yoghurt | Beetroot Dressing | Landcress

Tom Clarke

"Here at L’Ortolan we have been using Nurtured in Norfolk for quite few years now and have always been impressed with the quality of the produce. The variety of products is great so you have something for different dishes whether it's a starter, main or dessert and also help with the marriage of flavour together. Their fresh produce visually helps to make a dish look elegant and vibrant." - Tom Clarke (L'Ortolan)

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2nd March 2018

                                                                                                                    

"Here at L’Ortolan we have been using Nurtured in Norfolk for quite few years now and have always been impressed with the quality of the produce. The variety of products is great so you have something for different dishes whether it's a starter, main or dessert and also help with the marriage of flavour together. Their fresh produce visually helps to make a dish look elegant and vibrant." - Tom Clarke (L'Ortolan)

Chef Clarke

22nd February 2018

Goose Liver Parfait | Gingerbread | Rhubarb | Red Vein Sorrel

Chef Clarke

22nd February 2018

Torched Trout | Horseradish | Cucumber | Nasturtium Leaves

Chef Clarke

22nd February 2018

Scallop | Cauliflower | Hazelnut | Red Vein Sorrel

Tom Fraser

"I love using nurtured in Norfolk’s produce. Their edible flowers are great for enhancing dishes and their micro cress are all packed full of flavour. I particularly like using the baby beetroot’s and carrots for spring salads." - Tom Fraser (Scotts)

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2nd March 2018

                                                                                                                              

"I love using nurtured in Norfolk’s produce. Their edible flowers are great for enhancing dishes and their micro cress are all packed full of flavour. I particularly like using the baby beetroot’s and carrots for spring salads." - Tom Fraser (Scotts)

Chef Fraser

23rd February 2018

Devon Crab | Avocado | Jalapeño Purée | Pickled Cucumber | Tendril Peas | VIolas

Chef Fraser

23rd February 2018

Smoked Eel | Bacon Croquette | Pickled Apple | Celeriac | Watercress

Chef Fraser

23rd February 2018

Salmon Gravlax | Beetroot Tartare | Swedish Mustard | Horseradish | Nasturtium Leaves | Violas

Vacancies

Nursery/Greenhouse Worker

20th April 2018

Nursery/Greenhouse Worker

Working Pattern: Full-time, 5 out of 7 day per week.

Shifts: 07:00 - 16:00 

Location: Dereham, Norfolk

Food manufacturing environment.

Salary: Above NMW (Will be discussed at interview)

Production Supervisor (FMCG)

18th April 2018

Production Supervisor (FMCG)

Working Pattern: Full-time, 5 out of 7 day per week.

Shifts: 07:00 - 16:00 approx. 45hrs per week.

Location: Dereham, Norfolk

Food manufacturing environment.

Salary: £18k-£25k

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4th April 2018

Due to high volume of CVs expected we may not be able to call every single applicant. If you do not hear from us within 14 days then please consider your application unsuccessful.

Unsuccessful applicants’ hard copies and electronic CVs and personal details will be removed from our database within 6 months. In cases where we would like to keep CVs or just personal details for longer than 6 months we will ask applicants’ consent. If you have submitted your CV via a job board i.e. Indeed or Universal Jobmatch then please refer to their relevant terms of business. If you wish to be removed from our database immediately then please advise us.

 

Delivery Driver

2nd April 2018

Delivery Driver

Working Pattern: Part-Time, 24-36 hrs per week (2/3 Shifts)

Location: Dereham

Food manufacturing environment.

Rate: £8.50 p/h