Born into a Kenyan Sikh family, The Pink Tiffin’s owner, Sandip, is passionate about recreating the flavours from his childhood. Sandip makes sensational dishes from his Bungay kitchen, just a couple...
Read MoreLet Jonny show you how easy it is to make a simple cheese. Along the way we’ll learn all about the magic ingredient, rennet. Rennet is the secret ingredient to...
Read More
It’s all very well us telling you that our raw milk is safe to drink, but how do we know this is true? Each day we carry out laboratory standard...
Read MoreServes 4 (serve with kale, wild garlic and sunflower seed pesto – see below) Ingredients For the tatin 90g rolled puff pastry, cut slightly bigger then your pan and chill. 4...
Read More
I have had Baron Bigod on my menus since its creation, and for good reason! I have been serving it here at The Boarding House Dining Room since we opened 2016, we...
Read More
Free hot water from a steaming pile of poo? Absolutely! Our latest episode explores our crusade to capture and recycle the free waste heat that occurs all around the farm...
Read MoreNewly restored in 2022, Sur Mer at The Suffolk in Aldeburgh is one of the finest seafood restaurants around, specialising in local produce and boasting an incredible sea view. We are proud...
Read More
Jonny visits cheesemonger Nico at the new Earsham Street Deli @ Snape Maltings to find out all about selling Britain’s favourite brie, Baron Bigod. We also hear about other local...
Read MoreA video to answer your most-asked question! We follow Athena as she learns the traditional method of hand-milking a cow and move on to the modern approach we use today...
Read More
Snape Maltings is one of Suffolk’s most iconic attractions, popular with locals and tourists alike. Set in a stunning location on the bank of the River Alde, this beautiful heritage...
Read MoreWe knew we’d finally made it when French television station France TV Londres got in touch to ask if they could come and find out more about our British Brie....
Read More
This is a really quick and easy recipe from Norfolk’s artisan crumpetiers, Crumpetorium. It’s perfect for a tasty lunch, or could be served up as part of a dinner meal by adding...
Read MoreHow do you like your cheese? What does “ripe” really mean? How does a Brie style cheese mature? We discuss all this and more while tasting Baron Bigod through its...
Read More