16 August 2019 Halesworth & Southwold Community News Life’s a Picnic

Scotch eggs and piggy delights are perfect beach food for chef-owner Jonny Nicholson of The Sail Loft in Southwold

Suffolk Author & Local Bookshop Support

Halesworth author Francesca Armour-Chelu and the lively, independent Halesworth Bookshop are

Suffolk Competition To Get Kids Wild About Writing 7-13 year olds, for short stories inspired by the natural environment. The initiative is the brainchild of Halesworth- based creative partnership Dramatic Impact and was inspired by the beautiful Suffolk countryside. Supported by Arts Council England and the National Lottery Wild About Writing is all about encouraging children to explore natural world and to have a go at writing their own story. The winners will see their story printed in EADT Suffolk Magazine, will receive a £25 book token and a family pass to RSPB Minsmere.

supporting a new children’s writing competition this summer. Wild About Writing is a competition, open to all

in The Fox,

Lunch Carvery (just £11.95)… W: T: 01728 602331

If you have visited The Sail Loft, you will know we nestle under the dunes at the southern edge of Southwold’s seafront, near the lifeboat station. What you may not know though is that we are now making a range of porky treats under our new brand name Nicholson’s Handmade in our dedicated production kitchens in the converted shipping container next to the restaurant. Production head chef Luke and his team have started things off with an interesting array of large, artisan scotch eggs, which have gone down a storm with local delis and food stores, with flavours such as chorizo, black pudding, tikka spice and traditional plain. We use the best local ingredients we can find, including Havensfield

Happy Hens’ free range eggs and Jeremy’s excellent Suffolk pork, home-cured bacon and smokehouse hams.

Scotch eggs make for a delicious al fresco finger food, superb for seaside picnic fare if you are literally a pebble’s skim from the waves as we are. Great as they are in all their unadorned glory, after the first mouthful or two, it is lovely to dip your egg in something zesty as a complementary condiment. Accompaniments for a picnic or a ploughman-style lunch tend to be one of these, tart, creamy, sweet, bitter, spicy or savoury – the nation’s favourites, ketchup, brown sauce, salad cream, redcurrant jelly, tartare – it’s all about cutting through the tasty meatiness of the scotch egg or other piggy delights.

Here are a few of my favourites for you to try. Yes, you can buy them ready-made (Stokes are a fab local Suffolk brand) but sometimes it’s worth the effort to make your own, especially if you have guests over.

Do visit our website to find local stockists of our Scotch eggs in east Suffolk

and they are often

on the specials board in the restaurants.

Enjoy, Jonny

Jonny Nicholson, Chef – Owner, The Bell At Sax’, Saxmundham and The Sail Loft in Southwold

The Bell At Sax’, High Street, Saxmundham IP17 1AF Relaxing neighbourhood restaurant-with-rooms with good food, lounge bar and two dining rooms.

Have you enjoyed our new Sunday

The Sail Loft, Ferry Road, Southwold IP18 6HQ

Our beachside café-bar and restaurant, proudly using local, seasonal, Suffolk ingredients. Find us by Southwold’s dunes near the campsite and lifeboat station. How about booking for our luxurious afternoon tea… W: T: 01502 725713

Tartare Sauce

If you are a particular fan, you may want to increase the flavourings to suit, I tend to be heavier-handed with the pickles if it is accompanying fish and chips but for a scotch egg, less is more for me. A quick cook’s note, you must always use proper kitchen measuring spoons (not a teaspoon or tablespoon from the cutlery drawer), otherwise your recipes could go haywire and not taste that great either. To 200ml of good bought or home-made mayonnaise, whisk in 1 rounded tsp of French mustard, 1-2 tbsp of both finely- chopped capers and gherkins/ cornichons, the same of shredded flat leaf parsley, the grated zest of half a medium lemon and the juice of a whole one, plus

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seasoning to suit. Taste and adjust to how you like it.

Coronation Sauce Again you can increase the delicious curry flavour by adding more of your favourite spices. Whisk well together 2 rounded tbsp mango chutney, 3tbsp of good

bought or home-made

mayonnaise, 3 tbsp of natural yoghurt, 2 – 3 tsp of curry powder (mild or hot to suit your taste) and a half tsp of ground cinnamon, before stirring through a heaped tbsp of small sultanas, the same of finely-chopped apricots, then similar of both slivered almonds and

desiccated coconut, then

season to taste. Loosen with more yoghurt if needed.

Mint and Cucumber Yoghurt

Much like an Indian raita or a Greek tzatziki, this is a cooling accompaniment for any deli or barbecue dishes as well as Scotch eggs of course.

Whisk up a half of a large tub of low fat Greek yoghurt, 1 tbsp of good mint sauce to taste, a few finely-chopped mint leaves, a finger length section of cucumber, deseeded and very finely-diced, 1 tsp of caster sugar, salt and lots of black pepper to taste.

Francesca Armour-Chelu

one of the Wild About Writing judges.

Francesca Armour-Chelu is Author of Fenn

Halflin and the Fear Zero, Fenn Halflin and the Seaborn and the newly published The Butterfly Circus, Francesca also works in Halesworth library.

"I'm so delighted to be involved with Wild about Writing. Children are so often completely absorbed in computers and phones that anything which encourages them

to engage with the

natural environment is incredibly valuable. This project will, I think, enrich their understanding of their countryside and perhaps lead them to keep it safe in the future."

The competition’s other judges include celebrated children’s author and illustrator James Mayhew. Creator of Ella Bella

Running throughout the summer holidays, the competition is offering a series of free story workshops in Suffolk libraries and one exclusive

hands-on ‘Get

Writing’ writing workshop at Halesworth Bookshop. The bookshop workshop is open to ‘drop in’ any time between 10.30-12.30 on Thursday 8th August and will be run by local children’s author Francesca Armour-Chelu.

Ballerina and the Katie’s Picture Show series of books James Mayhew grew up and lives

Suffolk. He’s

possibly best known for his illustrations of Zeb Soanes’ Gaspard


Morris’ Mrs Noah’s Pockets and Joyce Dunbar’s Mouse and Mole among many others children’s books.

James Mayhew The library workshops

will be run by professional storyteller, actor and drama practitioner Harvey Salmon, one

of Dramatic Impact’s

Creative Directors. He says, “Wild About Writing is about encouraging children to get outside, go wild and then let their imaginations go wild. We believe that libraries have an essential role to play in supporting and encouraging children’s enjoyment of reading and writing, so we’re delighted to be holding free Wild About Writing story workshops in local libraries over the summer holidays.” Each workshop will feature Harvey telling a story, written specifically for Wild About Writing by his wife and business partner Louise Collins; stories inspired by Suffolk’s beautiful coast, countryside and wildlife. There are currently workshops scheduled at nine libraries in East Suffolk from Southwold Library on 31st July to Chantry Library, Ipswich on 17th August. Full details can be found at www. Wild About Writing is open to all 7-10 and 11-13 year olds, and the winning stories in each age category, which must be no longer than 500 words, will be published by EADT

Suffolk Magazine.

The competition closing date is 31st August 2019.

More details and resources for budding young writers can be found at www. wildaboutwriting.orguk.





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