6 2


Mend Shed


iNFORMaTiON event - Come and find out about the ‘Mend Shed’ on Saturday 2nd June, 10am-2pm at The unitarian Meeting House, Framlingham. The ‘Mend Shed’ is a place to


� �


pursue practical interests at lei- sure, to share skills and enjoy making and mending. This is in collaboration with Swap and Mend. Come along to our event to find out more!


���������������������������������������� ����


Country Cuisine


WELCOME to Country Cui- sine - we bring the restaurant to you! Dedicated professionals util-


ising all our experience, flair and enthusiasm to provide a high quality dining experience to our clients for over 25 years. Producing high quality food


with first class service, we endeavour to use the best local fresh ingredients, and provide a friendly, efficient and helpful service. all our food is created to order


by hand, in our purpose built kitchen. Professional catering with a personal touch and ‘hands on’ approach. Customer satisfaction will


always be our top priority. For any further details please


call 01728 832373 or visit www. countrycuisine.biz


��������������������������������� ����������������� ���������������������������������


����������������� ����������������������������������������������� ����� ����������������������!���������������"�������� ��


��� Served from


12-2.30pm every Sunday


Carvery Main £10.95 Child (2-12yrs) £5.95 High Chairs £2


www.highlodge.co.uk email info@highlodge.co.uk


tel 01986 784347 find us just off the A12 near Darsham Suffolk IP17 3QT 038550 Goosegreen 17th


Nurseries (Wholesale)


Goosegreen East, Beccles, Suffolk, NR34 9RL.


Tel. 07771 882613 / 01502 715728. Public Open Days


• Sat 26th & Mon 28th May (Bank Hol. Weekend) 9am – 5pm all days (closed Sundays)


• Entrance free, donations in aid of The May Centre Beccles, & Suffolk Wildlife Trust Broads Appeal.


‘A massive range of Plants to buy!’ Cash only.


www.goosegreennurseries.co.uk E-mail: info@goosegreennurseries.co.uk


GiPPESWYK Singers are excited to announce a sum- mer concert tour to the West Country this June with con- certs in Bath and Frome. They are performing a lovely pro- gramme of both a cappella and accompanied music conducted by Geoff Lavery, including the world premiere of choir mem- ber Brian Latchem’s ethere- ally beautiful an abundance of Blessings written for choir, baritone and harp (anna Wynne - harpist). another highlight is Bob Chilcott’s Little Jazz Mass accompanied by Peter Willsher (piano). a PreTour Concert will be


held locally at St andrew’s Church, Rushmere St andrew,


SPOiL your Dads and Grandads this Fathers’ Day with a proper burger, says Jonny Nicholson, chef-owner of The Sail Loft in Southwold. Fast food joints might be obvi-


ously quick and easy and the kids love them of course. But whilst their pretty adverts try to convince us how authentic their take-aways taste and other than being convenient on a long jour-


Gippeswyk Singers Summer Concert Tour


ipswich iP5 1DJ on Sunday 24th June at 7.30pm. Tickets are £5 - available on the door, in advance from any choir member or email: paulgalley@btinter- net.com. Gippeswyk Singers are a


delightfully expressive and accomplished chamber choir under the musical direction of Geoff Lavery. Having formed the choir over 40 years ago, Geoff returned as their conduc- tor six years ago, organising tours to Holland (2014) and Yorkshire (2016), and was the inspiration behind the huge suc- cess of their Snape Maltings debut last year (Elgar’s Dream of Gerontius,) achieving a high standard of musical excellence


ney, i do try and avoid them. But as you will know if you


with Beccles Choral Society and the Lambeth Orchestra. They will be back at Snape again in May 2019 to perform verdi’s Requiem, this time with Phoenix Singers added to the chorus as well! From September 2018, Geoff will be the official musical director of all three choirs. Bipolar uK (ipswich) and


Sound On Talking Newspaper (ipswich & District) are the local charities that Gippeswyk Sing- ers has chosen to support with their concerts this season. Please visit our website for


more information about future concerts. www.gippeswyksingers.


co.uk Man-size happiness!


have ever visited our two restau- rants, The Bell in Saxmundham High Street or here at The Sail Loft by Southwold beach, we love a great burger, lovingly made out of decent cuts, not left- overs from the best Suffolk beef, a few natural flavourings, char- grilled for that perfect scorched taste, juicy inside and loaded with all the trimmings - pretty hard to resist if you ask me… Like most things in life, it isn’t


hard to get a good beef patty right, but of course it is just too easy to make a hash of it and most of the american chains definitely don’t cut the mustard (or relish for that matter!) when it comes to making a proper burger. and it is the quality of the garnishes and accompani- ments that make all the differ- ence, especially the buns and sauces, always invest in the best and avoid the big brand names and the supermarket own labels. My motto is treat a burger how you would cook and serve a steak, keep it special and savour every bite. You don’t have to stick to fine


beef for your burgers, make them your own by swapping the recipe up with your favourite choice of meat. Lamb works well with


chopped rosemary, ground cumin and lots of garlic in the mix, and served with mint yoghurt and marinated cucum- ber in pitta pockets or flatbreads. Suffolk pork, always Blyth-


burgh free range, eats lovely with grain mustard, shredded sage and grated apple, you can even add chopped smoky bacon, herby breadcrumbs and a splash of goodaspall cyder; eaten with more mustard and an apple and shallot relish in sweet brioche rolls. Chicken or turkey likes lots of


flavours added, such as Tex Mex flavours so i add Cajun spices, dried red pepper flakes and oreg- ano, then serve them up with crisp pancetta rashers, crushed avocado and spiced mayo on top of soft, herby focaccia bread. venison and any coarsely-


minced game meat works well, just add at least a quarter of the


The small company with a huge reputation,


our aim to maintain SCG ROOFING


New roofs,old roofs,roof repairs, EPDM single ply, grp fibreglass roofs,leadwork, chimney re pointing, guttering work including plastic and cast iron,Upvc installers fascia,soffit,cladding.


Proud members of consumer protection association (CPA) Licence number 2722 approved EPDM installers Rubber4roofs


Specialising in period properties. SCG DAMPCURE


Rising, penetrating, lateral damp work undertaken, condensation problems, ventilation issues, cellar/basement tanking, wall tie replacement,cavity membrane system.


All work guaranteed 30 years from the chemical company, sovereign approved, P.A.M TIES approved contractor.


For more information please contact us on:


Aldeburgh Office: 01728 453347 Woodbridge Office: 01394 331513


078460 LEI 6/FRAM 4/WOOD 4


Specialising in period properties lime work, lime render, plaster, lime wash.


game meat’s weight in chopped fatty pork belly or streaky bacon when you make the mix, fla- vouring with Worcestershire sauce, thyme leaves, horseradish and redcurrant jelly; then dish up with rich blue cheese such as stilton or dolcelatte, baby beets and more punchy horseradish, even better if sandwiched in thick slabs of home-made gra- nary loaf. So this Fathers’ Day, why not


take your time preparing and enjoying an alfresco burger lunch with your family? they deserve being spoilt. Enjoy!


Jonny Jonny Nicholson, Chef –


Proprietor, The Bell At Sax’ The Sail Loft, Ferry Road,


Southwold, iP18 6HQ. Our beachside café-bar-restaurant, proudly using local, seasonal, Suffolk ingredients – find us by Southwold’s dunes near the campsite and lifeboat station. Book for our daily specials: Monday Madness – two courses for £10; Curry-tastic Tuesday; Wednesday Burger Bonanza; Friday Steak Night W: www.sailloftsouthwold.uk


Tel: 01502 725713. Fathers’ Day Burger


ingredients: (makes 4 good


size burgers); 2 level tbsp red onion marmalade; 750g coarse ground chuck steak mince (not lean); a little sea salt and lots of black pepper; 1 heaped tsp thyme leaves; 1 garlic clove, finely chopped; 2 tsp Dijon- style mustard; Rapeseed oil; 4 best burger buns or brioche rolls, split; 4 crispy long pancetta rashers, halved; 4 slices local blue cheese; 8 gherkin slices; Prepared salad of your choice; relish or mustard of choice; Method: lightly mix the first


six ingredients until just com- bined. Divide into four portions and gently press into a rough patty shape (do not squeeze or firm down otherwise they will be rubbery). Chill to set. Remove from the fridge 15


minutes before cooking. Brush the tops with oil and in a pre- heated chargrill pan over a high heat, place oiled side down, sear for a few minutes and then turn over before cooking to your taste (recommended to cook them right through but i do risk them being slightly pink). Remove and build your burgers in the buns with the garnishes. Serve up to a very happy father or grandad and the family!


Vintage Clicks CAMERA OR


LENS TO SELL? We are interested in


purchasing good quality secondhand SLR and


Medium Format Cameras, also Lenses


Tel: 0792 9340709 pturnerphotographics@gmail.com JUNE 2018


058989


058924


672104


048026


058901


09135876


We use QUALITY


LOCAL produce


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12