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Seasonal September

Seasonal September
Seasonal September
Seasonal September

The first oysters fresh off the boat are quite frankly irresistible, serve naked with a raspberry vinegar for a sharp salty yumminess

Now is the time to celebrate our waters, it’s late summer, early autumn and now is the time to head to the North Norfolk coast where the freshest oysters nestle in their saltmarshes beds and where there is slight salty tang in the air that wafts on the crisp sea breeze. The perfect place to grab these gnarly beauties is probably Thornham, Blakeney and Brancaste

If you’re not sure how to approach this juicy huitre, grab yourself a bottle of sharp white wine with lemony undertones or if you’re feeling flush you could go for a cheeky champagne like a Laurent Perrier Ultra Brut and Drappier Brut Nature, but as we are here to celebrate our local producers you should try and grab a bottle of Norfolk’s own award winning Winibirri, Bacchus 2015 Dry white English wine, perfect served with soda bread, butter a slice of lemon a splash of fruity raspberry vinegar.

If this is all too fishy for you, you’re in luck whoop! pears are now in season. These perfect little pyrus’ are fabulous fleshy and a fantastic source of dietary fibre and vitamin C. If like me you like your pears naked, eaten just as they come soft and juicy then just dive in. Pears don’t travel well so they’re perfect to eat grown locally and in season.  Pears can be perfectly preserved in a bath sliced ginger, pared orange (and it’s)  and white wine vinegar, sugar, bay and a 1tsp of whole black peppercorns. These pears are great served with a sharp cheese and amazingly these pickled pears can be stored for around 2 months. With

Time and space starved? Don’t worry, you can still grab lovely local produce and hook-up with your local harvest. Here’s what’s in season this month

Vegetables: artichoke, aubergine, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, courgettes, cucumber, fennel, french beans, garlic, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peppers, potatoes (maincrop), radishes, rocket, runner beans, spring onions, sweetcorn, tomatoes, turnips, watercress, wild mushrooms

Fruit: apples, bilberries, blackberries, damsons, elderberries, figs, pears, plums, raspberries, redcurrants basil, chestnuts, chives, cob nuts, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, tarragon, thyme

Meat: beef, grouse, guinea fowl, hare, lamb, pheasant, rabbit, turkey, venison, wood pigeon

Fish and seafood: clams, cod, coley, crab, dab, dover sole, grey mullet, haddock, halibut, hake, herring, lemon sole, mackerel, monkfish, mussels, oysters, pilchard, plaice, Pollack, prawns, red mullet, sardines, sea bass (wild), sea bream, shrimp, squid, turbot, whelks

Words and Images ©Finola Gaynor 2017


Biography: Finola Gaynor

Born in Ireland and following on from a successful career as a graphic designer and leading university design academic, Finola Gaynor’s lifelong passion for all things culinary came to the fore upon relocating to Norfolk some 6 years ago.

Beneath the big skies of East Anglia, she was able to fulfil her enduring ambition to become a chef at The Barn, Holt, North Norfolk, food writer and recipe developer, whilst all the time bringing a unique knowledge of design to bear on her home-cooked cuisine.

Finola’s supper club dining experience brand Life is Less Ordinary, has grown steadily, with demand consistently outstripping supply. Finola specializes in providing world food ideas made from ingredients sourced locally from small, specialist growers and suppliers.

Her award-winning recipes and boundless enthusiasm have in the kitchen have led her to work with notables such as Studio Ramsey, ITV, BBC Food, Sainsbury’s and the Huffington Post. In 2016 she won the Muddy Stilettoes Award for Best Casual Dining in Norfolk.




The Slow Food blog is welcoming contributions on the topics of Food, Farming and Agriculture. The contents may not entirely match the views of Slow Food, but reflect the journeys of the authors. To write for us please click here



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