Apart from the wines which are delicious there were two surprises on a visit to the Burn Valley Vineyard Steak Dinner on a warm Saturday evening in July.
The first surprise was just how good the food was, and the second surprise was the charcoal used to cook it and the story behind that.
There were three local beefsteak options – a picanha, a rib-eye or a rump. WE ordered rib-eye, medium-rare, and a bottle of Burn Valley Rondo to have with it. While we waited, we enjoyed a glass of their Marsh White. Good British wines are quite pricey but it was good to see there is very little mark-up on the regular retail price of Burn Valley bottles and glasses so they were actually very good value.
The steaks arrived looking and tasting delicious. They were generous and nicely accompanied by a watercress salad, Bearnaise and peppercorn sauces, fat chips, properly fried, a vine tomato and a King Oyster mushroom cooked, like the rib-eye, using the Norfolk Charcoal.
Norfolk Charcoal is a sustainable product with no added chemicals and because of this it is easy to light, won’t produce smoke, and, it gets better, is ready for cooking in just ten minutes. And because it is made from hardwood, it has a long burn time too. The main man at Norfolk Charcoal is Matt Gingell and you can find out more about the charcoal at norfolkcharcoal.com
For dessert there was Strawberry Pavlova or Chocolate Nemesis – both looked good and very generous, but we chose the alternative, a selection of three local cheeses from Mrs Temple: Wells Alpine, a semi hard cheese, Copys Cloud, soft and buttery, and Walsingham, a crumbly cheddar to enjoy with the remaining Rondo. It was all delicious.
Booking is essential for events held at the vineyard. It is an informal setting but has a nice feel to it. Despite the steel and canvas structure of the eating area it is a welcoming place simply decorated with wildflowers and paintings. We took our seats at a long, wooden table Apart from the wines which are delicious there were two surprises on a visit to the Burn Valley Vineyard Steak Dinner on a warm Saturday evening in July.
The first surprise was just how good the food was, and the second surprise was the charcoal used to cook it and the story behind that.
There were three local beefsteak options – a picanha, a rib-eye or a rump. WE ordered rib-eye, medium-rare, and a bottle of Burn Valley Rondo to have with it. While we waited, we enjoyed a glass of their Marsh White. Good British wines are quite pricey but it was good to see there is very little mark-up on the regular retail price of Burn Valley bottles and glasses so they were actually very good value.
with a number of other couples who were far enough away to ignore if that is what you want, but near enough to chat too. We had a table full of nice people and chatted with them all throughout the dinner.
Burn Valley Vineyard also host wine tastings, supper clubs and other events. It was started and is run by the Robinson family and in particular the sisters Laura and Samantha are very much involved in the business. For more details see www.burnvalleyvineyard.co.uk
See also: –
North West Norfolk and its Brilliance
North West Norfolk – What to eat and where to get it.
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.
Sherbhert occasionally recommends suppliers entirely on the basis of their good produce and ethos.
