Lunch in Norfolk at Wroxham Barns

As part of a British guild of beer writer’s trip to Norwich on Wednesday, it was a great pleasure to be the guests of the lovely people at Wroxham Barns just outside of Norwich.

The venue (a former derelict farm) was converted more than twenty five years ago into an award winning tourist attraction with a first rate focus on food and drink that will keep even the aficionado’s of the world satisfied with ease.

On site is a micro brewery set up by local brewer Stuart Evans earlier in the year where he brews and sells a diverse range of his own and other locally produced beers in the aptly named “Uncle Stuarts Beer Shop” His beers reflect the abundance of Norfolk grown barley with an excellent array of bottle conditioned ales from his range, and those from Wagtail, Beeston and Woodfordes.

Local is a word that encompasses Wroxham Barns and I was struck by how passionate the team are about sourcing their food, beer, cider, crafts and even as far as taking in abandoned, rejected and orphaned farm animals that make up the children’s zoo. I am not sure if they eventually end up in the restaurant and wasn’t going to ask, especially as we were about to join the Chef, Brewers and the Management team for a beer tasting and food pairing lunch!

The menu was put together by the talented Chris Hyde who joined the team over two years ago from the White Horse at Blakely. Chris is able to take advantage of a wealthy source of high quality locally reared livestock from Swannington Farm close by and has also recently showcased his and the farms talents with a series of fork to farm suppers.

The rich supply of local food was clearly apparent as the first course of Braised topside steak on mash with bacon and mushrooms was served. Chris used Uncle Stuarts bitter in the braising liquor and there were subtle hints of floral hops through the dish as a result. The same beer was served with the dish which had lovely depth of flavour with caramel and burnt sugar coming through to mix perfectly with the meat juices and liquor. That same sweetness also lends itself well to the sweet flavours coming through in the braised beef and the ever so slightly contrasting earthiness of the mushrooms is well balanced.

Desert was made up of a very decadent Chocolate and Porter Brulee. Indulgent, sweet, sticky and naughty. The addition of porter to the chocolate brulee mix added a back note of dark chocolate bitterness and the thick, palette coating desert made me feel instantly obese! A porter would have made an excellent compliment to the dish with its palette cutting power but unfortunately we missed out on the beer, possibly owing to the overindulgence on the desert!

Starter for 10!

This is one of the courses from Taps in Manchester, one of the newest bars in the city where the chefs are at home using a superb variety of beers in their dishes. In equal measure is the enthusiam to detail beer suggestions on their food menu and below is a dish that featured during the Manchester Food and Drink Festival in October.

Amuse Bouche: Rabbit Faggot, Pigeon Pie, Snails, Frogs legs and Fois Gras

Try with Westmalle Tripel. Brewed according to strict monastic rules and one of only 6 Belgian Beers able to brew under these terms. This is important as the brewer follows century old traditions whilst the monks strive for superior quality beers producing a big fruity golden blonde beer fusing sweet malt and fine bitterness which continues into the finish. With such a complex plate of food, the beer also needs to be big in complexity. The herbal quality in the beer links up to the strong gamey flavours in the rabbit and pigeon whilst the firm hops slice through though the fois gras, lifting the fats and releasing yet more depth of flavour.

And so it begins....

Its taken some time but here we go with the posts and updates!!!

I would like to create a forum for beer and food matching in the UK to help inspire, influence and encourage chefs, restaurants, bars and us mere mortals at home to get more involved with the beauty and versatility of beer. We seem to be lagging behind the States, Belgium and even New Zealand who all lovingly embrace and challenge the norm when it comes to making the most of great food.

I want to post recipes, beer and food menu's, advertise beer and food evenings and get as many people talking about beer and food as possible.

I have been fortunate enough in my job of late to work with some superbly creative people both in beer and food and I am truly excited about the prospect of providing some sort of platform to voice this passion.

Send your beer and food updates (receipes, menus etc) to garycorrin1976@yahoo.co.uk and I will check and post them for you!

The birth of a new beera?

Its a crass and corny way to tee up this page with such an admittedly awful header! I make no apologies really, and lets just say, the world of comedy is safe for now!

With the site name bought for a mere £6, I embark on the first stage of what is hoped to be an extraordinary journey where I hope to bring you a truly exciting and unique beer offering. I am hopeful that you will provide me with the valuable input I need to make this happen and in return, I will ensure that you are the first to see and hear what the hell Barley Island is all about!