abundance of local fish seafood and homegrown salads, squashes and meat products within a 10-mile radius to us here in Blakeney on the north Norfolk coast; our seasonal dishes all work around this, the availability to the business and what is on offer at the time. “Spring/summer I’m fortunate to have the leaf salads and fresh pea shoots grown at New Barn Farm by Jonny Cubitt – who’s totally my food hero. It’s a small farm with big produce yards away from our kitchen. It’s picked early in the morning and delivered to us straight after. We use this all summer for weddings, it dresses all our salads and accompanies the main dishes – it’s divine!” Emma continues, “With local crab, lobster and shellfish from Willie in the village, along with handpicked samphire from Louise’s bike on the quay, this is all used in our sharing platters which are a huge hit at summer weddings for people to try something new. Strawberries and berries handpicked at Sharrington Strawberries are on the plate by the end of the day, and used for desserts like meringues, tarts and mousses.” Amy-Rose says “In autumn/winter, a comfort food type feel is what our clients often go for, but still just as beautiful on the plate. Something classic like guinea fowl supreme with pommes anna and white wine jus, or the slow-roasted belly of pork with caramelised apple puree are popular at that time of year. Heartier dishes such as homemade game pie (individual or to share), or loin of venison with rich red wine jus and root vegetables can make the best of the season. Evening food may be a cake of cheese using local cheeses, a grazing antipasti table with mini desserts, or mini fish and chip cones.” Emma adds, “In the autumn we use the meat sharing platters which consist of the local beef lamb and pork that is farmed all around by our amazing butcher HV Graves who have their own herd of cows. I regularly visit the butchers to see what they have on offer and anything special they may have in we can add to the menu at the time – I’m spoilt for choice! In the autumn we’re lucky to have the squashes they produce to make soups, roasted veggie dishes and stews. Having local suppliers and a great relationship with these people over the years helps build my seasonal menus for all types of catering, mainly the weddings, but also the fine dining in the winter months. I’m truly grateful to them and these products to wow our clients.” www.arabellareeve.co.uk Amy-Rose Ford, operations manager, Arabella Reeve Catering Arabella’s Kitchen, Stowmarket, Suffolk 07399 899 351 | www.arabellareeve.co.uk Emma Boubaker, owner/head chef, Bayfield Catering Holt, Norfolk 01263 741 497 | https://bayfieldcatering.co.uk https://bayfieldcatering.co.uk https://bayfieldcatering.co.uk https://bayfieldcatering.co.uk CATERING 61
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