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A Circus of Taste

Chambers Cocktail Company

23rd May 2018

Buck Rogers Mocktail | Mint

The Cake Shop Bakery

23rd May 2018

Bakewell Tart | Apple Blossom

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

Anthony Raffo

Q & A with Chef Raffo

28th May 2018

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

 

I’ve been working in kitchens since the age of 15. I never really got on well or enjoyed school and there was a course where I could leave once a week and go to the local college and cook to get a GNVQ. I first did it to get out of school for the day and hang around college which was much more relaxed. But after the first day I fell in love with the kitchen. 

 

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

 

 I wouldn’t really say I have a style as such. I do like to use predominantly English ingredients and keep them as raw and fresh as possible. I’m not a fan of heavy jus lots of butter and cream etc. I cook what I think will work well together and plate it as beautifully and unique as possible.

 

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

 

 There have been many chefs that have influenced me through my career such as Esben Holmboe Bang from Maaemo and Rene Redzepi from Noma. Lately I’ve loved the food coming from Merlin Labron-Johnson from Portland and Mark Jarvis from Anglo.

 

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

 

This is a extremely difficult question as every dish is different. I love using wood sorrel and black wood ants on savoury dishes and desserts I enjoy that fresh citrus flavour. Also dill tips are very good at freshening a dish, but one of my favourites has to be nasturtiums

 

5 - What is your favourite product to work with?

 

Again, this is a very difficult question with no one answer. King crab, scallops, mackerel, lamb, cucumber, nasturtiums to name a few. A very good all rounded for me is nori I use it in sweet and savoury dishes it’s just great with that pure umami taste. Another would be toasted hay again I use itin sweet and savoury dishes in all sorts of ways from an infusion to an ash. 

 

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

 

You never know what the future holds, although what I’m working on now is looking for investors to help open my own restaurant. To have that stage to create and showcase what I’m capable of and push for something I can be very proud of and enjoy would be a dream come true. 

About chef Raffo

28th May 2018

"I started working in kitchens at the age of 15 as a pot wash and worked my way up there. I attended Highbury Catering College in Portsmouth where I'm from and achieved my NVQ's. From there I got my head down and make I worked in all aspects of catering from cafés, gastro pubs to fine dining restaurants and hotels. The best even though undoubtedly the hardest of all those experiences, was my time spent in London at a number of Michelin starred establishments. People often ask what is my food style and where do I get my inspiration. I wouldn't say I have a style I create what I think tastes nice and works together, then plate the dish as artistic and beautifully as I can. I get most of my inspiration from nature and from Nordic Chefs such as Esben Holmboe, Bank Chef of Maaemo or René Redzepi, Chef of Noma. Although inspiration can come from anywhere and strike at any time."

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28th May 2018

                                                                                                                    

"What Nurtured in Norfolk manages to do as a business is deliver beautiful quality produce consistently, as a chef I just couldn't ask for more. I recently recieved their brochure that I urge everyone to get it's a work of art. A big difference to the long stock take like lists im used to being sent, almost a shame to have it stuck in the kitchen. I highly recommened Nurtured in Norfolk to all chefs wanting to create stunning fresh dishes." - Anthony Raffo (Auberge Du Lac)

 

Chef Raffo

28th May 2018

Toasted Hay Parfait | Miso Caramel | Smoked Meringue | Milk Chocolate

Arup Dasgupta

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29th May 2018

                                                                                                                    

"I have been using produce from Nurtured in Norfolk for nearly 13 years now. I have been using micro herbs, edible flowers, sea veg and baby veg in France and other countries I have worked but to be honest I am amazed by the variety of products you have. There are many herbs and flowers which I had neither seen nor used earlier in my career. Im quite please to have discovered Nurtured in Norfolk. I wouldn't hesitate to recommend their products to any chef who wishes to be creative." - Arup Dasgupta (Chef Arup)

 

About Chef Arup

29th May 2018

Chef Arup loves food. He loves cooking it, he loves eating it & he loves sharing his joy in it with other people. He describes himself as a wanderer & culinary sponge. Loving to travel & develop his craft, he has spent over 20 years travelling the world, cooking in some of the finest Western & Indian restaurants.

 

Arup first developed his passion for flavours & spices while helping his mother cook traditional Bengali food. Later he studied catering, learning the basics of classic Western & Indian cuisine. He then moved to Delhi, the vibrant capital of India, where he worked in 5-star hotels, learning from the best in the business.

 

When wanderlust struck, Arup moved to Kuwait City to head a fine dining restaurant. After 3 years, he went to do a Master’s degree in France. While there, he worked at Le Vieux Castillon, a 1 star Michelin restaurant where he excelled under the tutelage of Chef Gille Dauteille.

 

Next, he opened a fine dining Indian restaurant - Le Indien - on the French Riviera. There he combined Indian flavours with French presentation to create beautiful, sophisticated & delicious food. 

 

Arup's next stop was the UK, where he has spent 11 years as Executive Chef at various great hotels producing high class Modern European food. In 2016, luxury hotel, The Lalit, London sought him out to produce stunningly beautiful & innovative Indian food for Bollywood film stars, business magnates, and politicians including the Mayor of London.

 

In his new avatar as a private chef, Arup relishes the creativity and freedom he has to create the perfect menu to amaze & delight his diners.

Chef Arup

29th May 2018

Black Cod | Fennel | Neigella Seeds | Burnt Cucumber | Boondi | Curry Leaf Crust | Carrot Textures | Violas

 

Chef Arup

29th May 2018

Compressed Pineapple | Saffron | Pineapple | Fennel | Sorbet | Violas

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)

Chef Wood

23rd May 2018

Trio of Norfolk Quail | Game Jus | Baby Veg

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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)

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)

Chef Turner

23rd May 2018

Lemon Creme Brülée | Yorkshire Rhubarb | Meringue | Lemon Balm

Chef Turner

23rd May 2018

White Chocolate Raspberry Soufflé | Pistachio | Popcorn | Lemon Balm

Chef Turner

23rd May 2018

Vanilla Pannacotta | Blood Orange | White Chocolate | Baby Mint

Chef Turner

23rd May 2018

Pear Frangipane | Pear Gel | Gingerbread | Sultana Granola | Lemon Balm | Vanilla Ice Cream

Callum Reeve

Q & A with Chef Reeve

5th June 2018

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

 

Ever since I was young, I have always been enthusiastic about cooking and trying all sorts of new foods. My first insight into cooking was through my mother’s homemade delicious dinners in the evening. I appreciated all the variety of ingredients she would use to create new recipes and dishes daily, and this is when my quest to cook began. I then landed a job at the Mad Moose as a Commis Chef, much to my delight - in the midst of studying an entirely different industry, at City College Norwich. I observed the trials and tribulations of working in a professional kitchen, and learned many fundamental skills along the way, which I still use to this day. This is when I knew I was meant to be behind the stove, and began my journey into the vast, ever changing, ‘Foodie Scene’.

 

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

 

Home-Made, hearty and humble. I will admit that I am a feeder, I aim to please and gain satisfaction from ensuring people are all fed, full and content. 

 

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

 

Hands down, Tom Kerridge. I absolutely love his balance between ‘Pub-Style comfort food, and ‘Fine Dining’ Michelin Star eloquence. However, I feel these favourites of mine deserve a personal shoutout: Richard Bainbridge - Passion and talent in one (Big fan.) & Alex Clare- Excellent teacher, professional attitude. The list could go on!  

 

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

 

Miniature, micro classics - Coriander, chives, red amaranth & Pea Shoots. Perfect example of, tantalising taste meets aesthetic vibrancy.  

 

5 - What is your favourite product to work with?

 

I relish using East Anglian fish produce. I appreciate the locality, freshness and variety of produce we have on our doorstep!

 

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

 

I aim to please more and more people with my cooking, and love for food! I want to create a space of my own, which is comfortable, cosy and welcoming. I desire to serve excellent quality fresh food for all tastes, styles and preferences. I aim to continue to work hard, stay determined and keep creative, in my path to success, in the world of cuisine. 

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4th June 2018

                                                                                                                  

"My experience as Head Chef at the William and Florence, has allowed me to take full creative control of all my dishes. I want to create the best texture, visual appearance, and of course, the taste. I take pride in using Nurtured in Norfolk products in my food. I seek to deliver a quality level of decadence to all my original dishes. Each dish is local, fresh, and proudly 'home-grown'. It is refreshing that a company, such as Nurtured in Norfolk can provide such reliable, quality produce. It has allowed the food at the William and Florence, to stand out, and become memorable for the customers. This produce has also helped to ferment the William and Florence on the map of respectability and enjoyment, in Norfolk's current 'Foodie Scene'." - Callum Reeve (William and Florence)

Cameron Lamb

Q & A with Chef Lamb

21st June 2018

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

 

I have been cooking for about 7 years, but it has always been a true passion of mine from an early age! I always grew up baking at home with family, so it was a natural step for me to take.

 

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

 

I'd say my style is defiantly modern patisserie, mixed with some classics.

 

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

 

From the early years taking classes at Cake Boy with Eric Lanlard, to now working in his kitchen, his defiantly influenced me from day one. Many others influence me for different reasons, one in particular is Cedric Grolet, his creations are perfect!

 

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

 

Because of the nature of my work my favourite garnishes are always fresh fruit and chocolate decorations.

 

5 - What is your favourite product to work with?

 

Viola's are always a first choice as it always provides a pop of colour to any creation! Another one of my go to garnishes is the Micro Basil, especially when making Strawberry Tarts! But I also really enjoy using Lemon Balm and Lemon basil as they give a superb flavour. 

 

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

 

I wish I knew! You never know what's around the corner. For now, I want to focus on gaining new skills and learning further and let’s see where it leads me...

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20th June 2018

                                                                                                                   

"My creativity can often run away run with me, being a Patisserie Chef, but I always know Nurtured in Norfolk will always have exactly what I need, with their vast variety of products. I love the products because there superb for decoration, add lots of colour to my creations and also taste great. Would highly recommend to any chef as we also use them on our savoury aswell as sweet creations in the kitchen." - Cameron Lamb (Cake Boy, London)

Chef Lamb

20th June 2018

Mixed Fruit Tart | Vanilla Creme Patisserie | Violas

Chef Lamb

20th June 2018

Strawberry & Rhubarb Tart | Rhubarb Paste | Vanilla Creme Patisserie | Micro Basil

Clover Bilverstone

Pastry Chef

23rd May 2018

Passion Fruit Posset | Burnt White Chocolate | Frozen Raspberries | Summer Pudding Ice Cream | Micro Mint

Pastry Chef

23rd May 2018

Iced Stem Ginger Parfait | Rhubarb | Gingerbread Crumb | Rhubarb-Ade | Lemon Balm

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18th May 2018

                                                                                                                         

"I started using Nurtured in Norfolk around 2 years ago, their products are always fresh, high quality and bursting with flavour. When creating new menu ideas there is always a product to compliment my dishes. We get fantastic feedback from our customers about the micro shoots, its great to have such a successful and local business right here in Norfolk. We use many of the micro shoots and edible flowers, but my favourite us the micro lemon balm. It is a terrific way of adding final touches to any of my desserts." - Clover Bilverstone (The Boars)

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)

Chef Lowrey

23rd May 2018

Chicken | Seeds | Fermented Satay | Borage

Chef Lowrey

23rd May 2018

Halibut | Apple | Caviar | Borage | Tempura Oyster

 

 

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)

Chef Watson

23rd May 2018

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

Chef Watson

23rd May 2018

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

Chef Watson

23rd May 2018

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

Chef Watson

23rd May 2018

Chocolate Guisness Cake | Violas

Culinary Techniques

Danial Olive

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11th June 2018

                                                                                                                      

"Being a busy restaurant in Norwich city centre, I want to create dishes that stand out and visually look stunning but accessible to everyone, with Nurtured in Norfolk's vast product range I can achieve this. I started using Nurtured in Norfolk around 3 years ago, but in the last year I find myself using more and more, and being local is even better! There are so many products I haven't tried before and I find myself and my team getting inspired tasting something new. The quality is outstanding and you can see the care and pride taken. As a chef, I want to do justice to the products I use." - Danial Olive (St. Andrews Brew House)

Q & A with Chef Olive

4th June 2018

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

 

I have been cooking for 15 years now, chefs run in my family, my dad was a baker, and my uncles were both chefs down in oxford, I loved going in and helping my dad in the bakery on Sundays. And my grandparents used to take me to a farm where we could pick our own ingredients. Food has always interested me.

 

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

 

I would say I like the classic style of cooking, but adding new modern techniques. 

We try to cater for all, and we have worked on our vegan dishes and gluten free a lot over the last year.

 

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

 

Steve Thorpe was the head of the catering college in Norwich when I studied there, and he had a big impact on me. Richard Hughes again he had a lot to do with young chefs in Norwich and I did some events with him. Tom Aikens was a food hero to me, coming from Norwich and going on to do so many amazing things. And recently in the last few years Richard Bainbridge, his food is on another level, and his just down the road from us!

 

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

 

It changes all the time but at the moment I really like lemon balm on desserts, red amaranth is always popular in the kitchen.

I really like micro celery, I just love the punch it has. 

Sea fennel is different but my team really like this one.

 

5 - What is your favourite product to work with?

 

I love beetroot! All forms of it, it is so versatile, I’m always picking away at it the roasted beetroot in the kitchen.

 

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

For now, the future I just want to keep making food I love and hopefully everyone will continue to enjoy it. I have a great team and we are always teaching each other and trying new things. I would love to one day open a family run restaurant with my mum and sister and brother! They are all chefs as well.   

Chef Olive

4th June 2018

Maple & Harissa Octopus | Pistachio | Pomegranate | Basil | Violas

Chef Olive

4th June 2018

Vegan Coconut & Chocolate Tart | Mango Sorbet | Lemon Balm

Daniel Britten

Daniel Freear

Chef Freear

20th July 2018

Pressed Sumac Chicken | Black Garlic Aioli | Heritage Tomatoes | Pickled Shallots | Nasturtium Leaves

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20th July 2018

                                                                                                                     

"Nurtured in Norfolk has an abundance of amazing stock and I always have some orm of their product in my fridge. Whether it be vegetables, salad leaves, or baby leaves and cress. One thing is always noticeable and that's high standard and the reliability of everything they supply to me. Nurtured in Norfolk is just one of many suppliers I have to thank because without them as a chef I wouldn't be able to do what I love the most and without them my food would not be the same" - Daniel Freear (Strattons Hotel)

Chef Freear

20th July 2018

Charred Mackerel Fillet | Maris Peer Potato Salad | Salad Cream | Nasturtium Leaves

About Daniel Freear

20th July 2018

"I joined Stratton's Hotel in September 2015 as a sous chef and was made head chef in April 2017. My main focus  at the hotel is to produce fresh and clean plates of food while helping my kitchen team grow. We have a strong network with our suppliers to have a strong understanding on the produce we use, and we try to work with textures and flavour to bring a dish together but not to over complicate and over work the amazing ingredients we start with.

Stratton's award winning chic restaurant is open every evening, serving organic and locally sourced produce in an innovative and exciting modern english style. The kitchen has a committed philosophy to use plentiful and abundant seasonal produce on its own doorstep. Everything is made on the premises from the very best produce that the local suppliers bring to the kitchens, as well as eggs from the hotels hens and fruit from the orchard."

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)

Chef Roszko

23rd May 2018

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

Chef Roszko

23rd May 2018

Healthy Snickers Bar | Pistachios | 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

Pastry Chef

23rd May 2018

Celebration Cake | Roses

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)

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)

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

23rd May 2018

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

Chef Miani

23rd May 2018

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

Chef Miani

23rd May 2018

Traditional Smoked Salmon | Eggs | Lime Curd | Pickled Shallots Ring | Chives | Salmon Keta | Violas | Tendril Pea Shoots

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 

Chef Tassari

23rd May 2018

Pea Ravioli | Pea Veloute | Black Pea Hummus | Lemon Powder | Amaranth | Violas

Food By Lettice

Chef Cary

23rd May 2018

Coffee Mousse | Clotted Cream | Chocolate Macaroon | Violas

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1st May 2018

                                                                                                                     

"I work as a freelance private chef in the Home Counties, London and abroad. I am very lucky that my job is very varied - from a 5-course dinner for 20 people, canapés for 200, to a family atyle cooking in the south of France. Having trained in Ballymoloe Cookery School with an emphasis on the best ingredients, I was very pleased to have discovered Nurtured in Norfolk. They are the best in the business and always provide super fresh produce of the highest quality. I often use the lovely edible flowers on canapés and puddings. Take a look on my website (www.foodbylettice.com) or my instagram (@bylettice) for more information and photos on my cooking!" - Lettice Cary (Food by Lettice)

Gary Heffer

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1st June 2018

                                                                                                                         

"Good Food is all about consistency, as chefs we strive to find the best produce to create great looking dishes that light up our diners faces and palettes. Using the impressive array of Nurtured in Norfolk products gives us chefs the opportunity to add the finishing touch to really make the dish stand out on the plate" - Gary Heffer (Black Boys Hotel)

Chef Heffer

23rd May 2018

Treacle Tart | Salted Caramel | Butterscotch Ice Cream | Baby Mint

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

Gold Leaf Catering

23rd May 2018

Buttermilk Panna Cotta | Fresh Strawberries | Strawberry Consomme | Shredded Baby Mint

Gold Leaf Catering

23rd May 2018

Cromer Crab | Lobster Bisque | Cromer Crab Crostini | Baby Watercress

Henrietta Inman

Chef Inman

23rd May 2018

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

 

Chef Inman

23rd May 2018

Spiced Pecan | Sesame Tartlets | Tumeric Béchamel | Roast Beetroot | Scones | Jam | Clotted Cream | Violas | Cornflowers

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)

Chef Rawlings

23rd May 2018

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

Chef Rawlings

23rd May 2018

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

Chef Rawlings

23rd May 2018

Lamb Loin | Braised Shoulder | Miso Aubergine Butterscoth | Spilt Pea Falafel

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.

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

23rd May 2018

Rhubarb | White Chocolate | Burnt Butter | Lemon Balm

Chef Garwood

23rd May 2018

Lemon grilled swordfish | Savoy | Bacon | Mussels | Amaranth

James Mortimer

Chef Mortimer

23rd May 2018

Waveney Hot Smoked Salmon Mousse | Cromer Crab Bon Bon | Waveney Smoked salmon | Cucumber Carpaccio | Croutons | amaranth | Tendril Pea Shoots

Chef Mortimer

23rd May 2018

Seared Scallop | Pea Purée | Roasted Chorizo | Aioli | black Pudding Crumb | Tendril Pea Shoots

Chef Mortimer

23rd May 2018

White Chocolate Tonka Bean Cremeaux | Carmelised White chocolate | Dark Chocolate | Raspberries | Raspberry Creme Fraiche | tendril Pea Shoots | Amaranth

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)

Chef Self

23rd May 2018

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

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

23rd May 2018

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

Chef Wright

23rd May 2018

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

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

Chef Coleman

23rd May 2018

Goats Curd Mousse | Sea Buckthorn | Carrot Sponge | Peanut

Chef Coleman

23rd May 2018

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

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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)

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)

Chef Garbutt

23rd May 2018

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

Chef Garbutt

23rd May 2018

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

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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)

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

Chef Moir

23rd May 2018

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

Chef Moir

23rd May 2018

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

Jeremy Parke

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14th June 2018

                                                                                                                     

"I am certainly still a 'hands on' head chef in our kitchen during service but now dedicate a lot of my 'spare' time to inspiring our chefs for the future, supporting schools, national competitions and apprentices as well as training my chefs in the kitchen to achieve their personal goals in the industry.

I have used Nurtured in Norfolk for quite a few years now and their fantastic micro herbs and flowers not only compliment our dishes and cocktails visually, but their great flavour gives an element of surprise to our guests and can really enhance existing flavours of our dishes. I recommend Nurtured in Norfolk as I am passionate about using local, Norfolk produce and the word 'nurtured' really sums up this suppliers ethis of nurturing and caring, giving a great fresh, quality product which is what we insist on at Season restaurant." - Jeremy Parke (Season in Wells)

Chef Parke

14th June 2018

Lemon Curd | Lavender | Earl Grey | Lemon Balm

Lauren Ellis

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23rd May 2018

                                                                                                                         

"We use a wide variety of micro herbs from green basil, coriander and mint to lemon verbena, sweet cicely, nasturtiums, carrot tops and wild sorrel. A personal favourite is lemon thyme as the citrus herb flavour gives a twist and depth to the dish whether sweet or savoury. Nurtured in Norfolk is by far the best quality and most flexible micro herbs supplier in the UK, with a great eye to detail and fitting chefs needs and requirements, they are always spot on in reaching high standards. We, as chefs, thank you for the hard work you do everyday, planting and picking our micro herbs by hand and sending them to us to a more than perfect level." - Lauren Ellis (The Ship Inn)

 

Pastry Chef

23rd May 2018

Vanilla Salted Lemon Curd | Yoghurt Cremeux | Macerated Blackberries | Blackberry Sorbet | Lemon Balm | Violas

Pastry Chef

23rd May 2018

Poached Rhubarb | Set Vanilla Custard | Rhubarb Jelly | Rhubarb Gin Gel | Rhubarb gin Sorbet | Micro Cress

Pastry Chef

23rd May 2018

Chocolate Burnt Orange | Violas

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)

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)

 

Chef Pomierny

23rd May 2018

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

Chef Pomierny

23rd May 2018

Textures of Tomato | Goasts Cheese | Balsamic | Green Basil

Chef Pomierny

23rd May 2018

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

Marcus Ulmer

Chef Ulmer

31st July 2018

Heirloom Tomato & Onion Tart | Baby Spinach | Mascarpone | Micro Basil

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31st July 2018

                                                                                                                         

"I moved to London from Sydney in March 2018 to further my career as a chef and loearn about local British produce and suppliers. I started using Nurtured in Norfolk's products when I joined the team at Core by Clare Smyth. I particularly enjoy using their lemon verbena, it's flavour and fragrance is unlike any other. After meeting Allan & Sue and visiting their nurseries the passion for they do was very clear. As a chef it's very inspiring to meet producers who work so hard to supply amazing products and allow us to serve the food we do. I love learning about and tasting new ingredients and I was very lucky to do this at Nurtured in Norfolk, especially with their vast selection of Edible Flowers." - Marcus Ulmer (Core by Clare Smyth)

Chef Ulmer

31st July 2018

Roasted Spatchcock | Tahini | Za'atar Cauliflower | Cranberry | Pistachio | Watercress | Amaranth

Mark Elvin

Chef Elvin

23rd May 2018

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

Chef Elvin

23rd May 2018

Gin Cured Salmon | Bitter Orange Purée | Beetroot Marinated Salmon Eggs | Celeriac | Crispy Capers | Parsley Shoots

Chef Elvin

23rd May 2018

Flat Iron Steak | Créme Fraiche | Wild Mushrooms | Fondant Potatoe | Torched Shallot | Port Thyme Dressing

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

Chef Lawton

23rd May 2018

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

Chef Lawton

23rd May 2018

Miso Glazed | BBQ Octopus | Moil | Leek | Sesame Purée | Coriander

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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11th June 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 (The Ship)

Chef Wooltorton

11th June 2018

Poached Caramilised Rhubarb | Rhubarb Gin Gel | Rhubarb Gin Jelly | Rhubarb Crisp | Rhubarb Gin Sorbet | Rhubarb-ade | Caramelised White Chocolate Crumb | Set Custard | Violas

Chef Wooltorton

11th June 2018

Pan Seared Halibut | Duchess Potatoes | Cockle Popcorn | Butter Crumb | Pea Purée | Pea & Broad Bean Salad | Pea Shoots | Pea Veloute

Chef Wooltorton

11th June 2018

Pan Seared Halibut | Lentils | Cod Cheeks | Garlic Chives

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)

Chef Philips

23rd May 2018

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

Chef Philips

23rd May 2018

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

Chef Phillips

23rd May 2018

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

Chef Phillips

23rd May 2018

Chilled Chocolate Fondant | Passionfruit Delice | Lemon Balm

Moo Jevons

About Moo Jevons Catering

14th June 2018

  

"I set up my company two years ago which is based in South London where I grew up. I cater weddings, parties and everything in between - private and corporate. I am also a food stylist and event planner. I care about seasonality, provenance and quality. My food is creative but comforting and always bespoke to the client's needs. "

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14th June 2018

                                                                                                                      

"I've recently been recommended to Nurtured in Norfolk and have been blown away by all the goodies I've recieved so far. I run a London based catering company and regularly require edible flowers and herbs for my events. The service is reliable and quality of the product is fantastic. I'm a huge fan of the selection wheels of edible flowers and micro herbs which are so beautiful and have such unique flavours and smells. There's an enormous range of products to choose from and everything is seasonal and carefully selected. Couldn't recommend them highly enough and I'm excited to try new products over the course of the year ahead." - Moo Jevons (Moo Jevons Catering)

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)

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)

Chef Rasile

23rd May 2018

Spiced Butternut Squash Pureé | Pickled Pumpkin | Crispy Chorizo | Red Vein Sorrel

Chef Rasile

23rd May 2018

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

Nurtured's Blog

The Sunday Times

13th August 2018

The Sunday Times interviews Nurtured in Norfolk on our trending garnishes...

The Cricket Inn

8th August 2018

A lovely morning showing around Chefs from The Cricket Inn, Sheffield...

Daniel Freear Visit

8th August 2018

We have an open door policy here at Nurtured in Norfolk, please feel free to get in contact with us if you would like a tour around our nurseries..

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."

Richard Bainbridge

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1st June 2018

                                                                                                                          

"I love that Nurtured in Norfolk is a local, family run business producing a great quality product with such a huge variety that is astounding, I find that using Nurtured in Norfolk products can transform any dish with the intensity of flavour." - Richard Bainbridge (Benedicts)

About Chef Bainbridge

1st June 2018

Richard Bainbridge, Chef Owner of Benedicts. His food is desribed as contemporay British with classic values. His background is working for the Roux Brothers at the 3 Michelin starred Waterside Inn, Gunter Seeger in Atlanta, Thornton's in Dublin and being head chef at the Michelin starred Morston Hall Hotel for 7 years before opening in Benedicts. The Restaurant opened in 2015, has won EDP Best Restaurants in the UK 2017, awarded 3 AA Rosettes in January 2018 and announced at No. 20 in Square Meal's Top 100 UK Restaurants in May 2018. Richard is known for his regular appearances on BBC 2's Great British Menu, winning the competition in 2015 and we saw him return as a veteran Judge in 2017.

Ridiculously Rich

Pastry Chef

23rd May 2018

Gooey Chocolate Brownies | Violas

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

23rd May 2018

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

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

23rd May 2018

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

Chef Bolt

23rd May 2018

Chocolate | Honeycomb | Cherry | Almond Parfait | Cherry Frozen yoghurt | Compote | Salted Caramel | Lemon Balm | Violas

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

23rd May 2018

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

Chef Taylor

23rd May 2018

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

Chef Taylor

23rd May 2018

Caramelised White Chocolate Cheesecake | Violas

Chef Taylor

23rd May 2018

Lemon Tart | Honey Comb | Blackcurrant | Violas

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)

Sara Matthews

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1st June 2018

                                                                                                                          

"My mission in my workshops and when i teach especially in schools is to make people aware of the wonderful plants available to us, the fabulous nutrition and to encourage people to eat a plant strong diet for health, wellbeing and obviously the planet."- Sara Matthews (Sara by Nature)

Sara by Nature

18th May 2018

Raspberry & Chocolate Cake

Sara by Nature

18th May 2018

Meringue Nests | Baked Plums

Sara by Nature

18th May 2018

Spinach and Walnut Tart

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)

Chef Barnard

23rd May 2018

Cauliflower | Mussels | Curry | Grapes | Coriander

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)

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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)

Steve Kielty

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19th July 2018

                                                                                                                       

"Hi, my name is Steve Kielty, I suppose i'm quite new to the culinary world! I've spent most of my life writing music but in 2017 I took part in BBC1's MasterChef and got to the final 3, since then food has taken over! I do a monthly supper club in Woolwich South East London that's been going on for the last year, I love using seasonal British ingredient's that's what led me to Nurtured in Norfolk. I especially love the range of micros, unusual herbs and flowers and I use them in a lot of my dishes." - Steve Kielty 

Chef Kielty

19th July 2018

Lamb Cannon | Wild Garlic | Barley | Viola

Stuart Collins

Chef Collins

23rd May 2018

Coconut Mousse | Pineapple Carpaccio | Mango Sorbet | Coriander

 

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)

Chef Balme

23rd May 2018

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

Chef Balme

23rd May 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

The Hazlebury Kitchen

Q & A with The Hazlebury Kitchen

15th August 2018

How long have you been baking and what made you decide to be a baker?

 

I started baking with my Grandmother who was designated baker for every occasion from birthdays to village fetes, using simple basic ingredients- the cakes were nothing fancy but always tasted divine! I started baking a little more seriously during university whilst studying Food Production Management at The Royal Agricultural University but I didn’t channel my energy towards it whole heartedly until I moved to South West London, where I named my cake company after the sweet road that we live on- The Hazlebury Kitchen. 

 

Can you talk us through your style of baking?

 

I bake through my grandmother’s legacy- simple, wholesome, quality ingredients, always local where possible; the raspberries, blackberries and black currents are all picked in my mother’s Suffolk vegetable garden, my homemade elderflower cordial, apple juice and sloe gin make their way into the infusions. I use Billingtons unrefined sugar and raw organic cacao powder in my sponges. Using quality ingredients means that my cakes are trustworthy, delicious and somewhat nutritious! 

 

Which baker has influenced you most during your career?

 

Mary Berry- who else! 

 

What are your favourite garnishes to use when decorating a cake?

 

Nurtured in Norfolk’s edible flowers! They are just beautiful and it always surprises me how just many fresh, vibrant flowers are included in each box- and their shelf life is lovely and long as well; I often use left overs in my own salads and other savoury home suppers. They really do bring a cake to life- I see a buttercream wedding cake as a huge blank canvas and adding the edible flowers transforms the visual appearance into a stunning, colourful and natural creation! They also reflect my baking mantra- using quality, seasonal, local produce on the outside as well as the inside. 

 

What is your favourite product to work with?

 

My mother-in-law’s eggs from her ‘rescue’ chickens- they have golden orange yolks and make the fluffiest sponges! 

 

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

 

I am loving the journey that my baking is taking me on; it is so very varied and opens my doors to the most amazing people. My job allows me to really utilise my creative side because every single cake I make is totally bespoke and I love working on projects that reflect the clients’ personality and individual flare. My next step would be to start growing my edible flowers but for the moment I am just enjoying each cake I make! 

 

 

The Hazlebury Kitchen

15th August 2018

Celebration Cake

The Hazlebury Kitchen

15th August 2018

Celebration Cake

The Mindful Cook

The Mindful Cook

24th May 2018

Quinoa | Goats Cheese | Pomegranate Salad

The Mindful Cook

24th May 2018

No Dairy Raspberry Ripple Tart | Phlox

The Mindful Cook

24th May 2018

Raw Chocolate Orange Tart

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)

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 

Chef Leatherbarrow

23rd May 2018

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

Chef Leatherbarrow

23rd May 2018

Pan Seared Halibut | Whole grain Mustard | Braised onion | Pink fir potatoe cake | Champagne Emulsion Oyster Leaf

Tom Aikens

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1st June 2018

                                                                                                                          

"Great produce from Nurtured in Norfolk, our amazing chefs jump out theirs boxes when their produce shows up. Seeing as I'm a Norfolk lad, born and bred it's great to support local growers." - Tom Aikens (Chef Aikens)

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...

 

 

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)

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)

Chef Fraser

23rd May 2018

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

Vacancies

Senior Customer Service Advisor

19th July 2018

Senior Customer Service Advisor

Location Dereham, Norfolk

Shift Pattern: 45hrs per week

Pay Rate: £DOE

Picker / Despatch Operative

19th July 2018

Picker / Despatch Operative

Location Dereham, Norfolk

Shift Pattern: Full time, permanent contract (No Agencies) - 42.5 hrs a week (may include weekends)

Pay Rate: Above NMW

Field Sales Executive

29th June 2018

Field Sales Executive

Location Dereham, Norfolk

Shift Pattern: Full time, approx. 20% office-based v 80% field-based

Pay Rate: £Competitive + company car and fuel expense

Delivery Driver

27th June 2018

Delivery Driver

Location Dereham, Norfolk

Shift Pattern: 10/10.30am - start/finish - 16:00pm - start/finish

Pay Rate: £8.50 p/h

William Horne

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31st July 2018

                                                                                                                  

"From studying catering for 2 years at City College Norwich, working in Hunworth Bell and Corrigan's Mayfair in London, the one thing that I've learnt is that the key to good food is local produce. Nothing stands out to customers more than seeing local food, or companies on the menu, be it meat suppliers, fruit and vegetables, or suppliers like Nurtured in Norfolk! Nurtured in Norfolk showcases the importance of attention to detail by supplying the best herbs, micro herbs and flowers that don't just finish but make a dish!" - William Horne (The Hunworth Bell)

 

Chef Horne

18th June 2018

Seared Haddock | Haddock Bon Bon | Butternut Purée | Spinach | Fish Veloute | Micro Cress

Chef Horne

18th June 2018

Orange Tart | Rose Water Creme Fraiche | Clementine Segments | Mint

Chef Horne

18th June 2018

Baked Apple Crumble | Creme Anglaise | Crumbs | Sultanas Purée | Blackcurrant Purée | Mint