Just by looking at its geography, it’s easy to see why Suffolk would be such a great place to eat. The area has such a rich heritage of farming, fishing and hunting that it should not be hard to find a meal that’s just right for you when visiting. The food tradition in Suffolk has been passed down for many generations and the recipes are constantly being updated and perfected for the next generation.

In Suffolk, it’s all about seasonal ingredients and making fresh dishes no matter what time of the year it is, using the local produce and the fish and meat available at that time. Here’s a look at some of the best food to try if you are looking for an authentic Suffolk style meal when visiting.

The Suffolk coast has been known for centuries as a fantastic place to fish. No matter what town you visit on the coast of Suffolk, the options are numerous. Whether you prefer skate, sea bass, herring, mullet or cod, you can get it all fresh from the coast at any time of year. When dining anywhere, having numerous options makes it hard for you to ever get tired of a dish or being resigned to having to eat the same thing every day. Options are plentiful whether you are looking for a restaurant or you want to buy your own fish and prepare it yourself. You can visit Pinney’s shop for the best fresh fish every day or head over to a local eatery that gets all of its fish from the world-renowned Orford Fishermen. Couple your favourite fish with fresh seasonal produce grown locally and you always have a winning combination for lunch or dinner.

Fresh Seafood All Year Round 

Fish is not the only food that comes fresh all year round from the shores of Suffolk; there are plenty of other seafood options to be enjoyed. Lobster, crab, mussels and oysters are all popular in most local restaurants. Most great mussel and oyster dishes in Suffolk are easily prepared at home as well. To prepare a traditional Suffolk sauce for them, all you need is some white wine or cider, shallots, onions and garlic cooked in butter. Serve this sauce over oysters or mussels with some nice fresh bread found at a local bakery to enjoy the perfect Suffolk seafood dish at home.

Wild Game is Always in Season

Meat dishes coming from wild animals are another thing that Suffolk is known for all around the world. Game is a more popular choice than ever for restaurants in Suffolk, and with good reason. It’s also one of those things that really presents a lot of variety A Taste Of Suffolk From Seafood To Gamedepending on season. Whether its venison, rabbit or birds such as partridges and pheasants, you will always be able to try a great meat dish that presents not only a tasty, but also healthier alternative to most typical meat dishes. For example, venison has one tenth of the fat that is typically found in beef or lamb dishes and pheasant meat contains less than half of the fat found in chicken. Also, the “gamey taste” that many refer to when talking about wild meat is very exaggerated, especially when comparing traditional and wild poultry dishes. Another great thing is that you never have to worry about the DNA of the meat you are eating and whether the animal has been fed with additives or it comes from a free range farm. Feasting on game in Suffolk is not only a unique experience; it is usually a healthier and more delectable one as well.

Suffolk Duck Liver Pate Recipe

Ingredients:

  • 1kg duck livers
  • 250g pack butter
  • 2 medium onions
  • 5 garlic cloves, chopped
  • Splash  of cream sherry and dry sherry

Preparation:

  • Cut away and discard any sinews from the livers, then set the livers aside.
  • Heat about a third of the butter in a large frying pan, then gently fry the onion and garlic for 6-8 minutes until soft.
  • Turn up the heat and add the livers, then fry until just browned on all sides. Add the sherry boil down as quickly as possible.
  • Remove the pan from the heat and leave to cool completely.

Season the livers generously, then tip the contents of the pan into a food processor and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.

Serve with plenty of toasted brioche sliced and chutney.

Tim Capper loves exploring the Suffolk Countryside and bringing his experiences from Suffolk’s Kesgrave Hall to the rest of the world

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