is on the 22nd, 23rd and 24th April and are looking for Suffolk chefs and restaurants to take part. Would you like to do a demonstration?  Call Paula Edmundson on 0788 1787534 direct if you're not doing anything that weekend.

We’d long been planning to try this place when going for walks along the docks at Woodbridge, particularly when it regularly announces fish soup and seafood platters.  Finally we got the chance at the weekend.   It’s in a great spot for watching the tide and the boats and the menu is appealing, with a good choice of wine by the glass.  I went straight for the fish soup and the boys started with oysters which they loved. 

Then I became obsessed with the size of the tiny kitchen and the absence of any cooking smells and it became clear that the food must be cooked elsewhere and reheated at the restaurant.  Nothing wrong with that, but if I go back I will either go for afternoon tea (cakes looked delicious) or for a cold seafood platter and mixed leaf salad.

            

Hidden away in the Old Fox Yard in Stow, it's worth a visit for the Peach Flan alone, a retro delight decorated with loads of squeezy cream. In fact the whole cafe is a riot of signs and hundreds and thousands.

 

 

 

 

 

 

And here is George's recipe

What's happened to the competition, I hear you ask. Well according to the producers it's been so successful they are having a second series and Suffolk will be in that. Did any of you enter? Strangely there's no mention of it on Gino's blog, but here' s something from him to keep us going...

Ciao everyone!· Guess what I’m thinking about… it's long and meaty, and sums up everything there is to love about Italian cooking. Yes! It’s my favourite pasta dish ever - Bucatini alla carbonara.

 

Send us your most interesting menu items and we'll feature them here. In Bury we have wild garlic leaf soup, montbelliard sausage with toasted pine nuts, and salt cod brandade, spiced crispy octopus and parsley cramessqui starters on the Pea Porridge dinner menu. And for main course at the Angel -  Denham estate venison with wild mushroom and potato beignets or tagliatelle with butternut squash, sage and parmesan. Pudding anyone?

A lovely joint of Norfolk reared beef, carved at the chef's table in full view of the kitchen at this renowned Norfolk restaurant - the perfect place to take our Dad out for a birthday lunch - and back to the village where he grew up.

• our roast beef being carved by Richard Hughes
• excellent board of East Anglian cheeses
• watching the kitchen in action
• Lavender House is in a lovely location in Brundall
• first course of starter tasters
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If I presented sweet potato soup and fennel quiche and then ripped open my shirt to show off my Masterchef tattoo  would I stay in the competition?

Here are some of them - nice flyer too, Woodbridge!

         

Phil Truin's Super-Size free range chickens are winning prizes for taste but only if you are prepared to pay £30 a bird. I have three pretty hefty ones in my garden that are hand-fed so I might get a few more, but if you want to buy one they're here http://www.natoora.co.uk/blog/2011/03/in-the-press-phill-truin-free-range-chicken/