Hello

In the Café

We are delighted that we can now offer you wines and beers to enjoy with your meals. Chosen especially for Pearce’s by the independent wine merchants Corney & Barrow in Newmarket, we are starting with a small selection of red, white and rosé wines as well as a Champagne and Prosecco. The wines which are also available by the glass, are from France, Europe and the New World and fairly priced with our house wine at £13.95.

We’ve also sourced a selection of great beers from three East Anglian brewers: Saffron Brewery in Henham, Herts, a one-man band producing heritage ales; Calvors Lager in Ipswich who use locally grown ingredients and Grain, the award-winning Brewers in Norfolk. Do let us know your views.

We’ve had to make a few alterations in the Café to accommodate chillers for the wine and beers and Ed has sourced a wonderful storage system for the bottles that makes quite a statement hanging on the wall. Also as there is such a demand for Jackie our pastry chef’s home-made delicious cakes and patisserie, we’ve installed a larger cabinet to display all the goodies she is baking.

Dan our head chef’s busy in the kitchen keeping up with the volume of produce from the farm. He’s now making our own delicious jams – strawberry, raspberry as well as peach and nectarine. He offers a couple of quick strawberry recipes for you to try, particularly if you enjoy picking your own fruit.

On The Farm

PYO

Our strawberry season is now in full swing and the pick your own are delicious, bursting with sweetness and flavour. They are all grown on tabletops so the waist height is much more comfortable to pick from. For ease too, the fields are only a short walk from the car park.
Our raspberry PYO is now open.

In the Shop

Parmesan Cheese Tasting – 14 July, 10.30am – 3.00pm

Ben, our cheeseman is bringing a magnificent 40kg wheel of Parmigiano Reggiano which he’s going to open – this is quite an operation as he mustn’t alter the internal structure and grainy texture of the cheese and as he continues cutting, each piece has to have the same ratio between cheese and rind – it all sounds most complicated to us but Ben is a master so do hope you can join him and try this king of the cheeses.

As it is one of the most copied cheeses in the world, true parmesan – Parmigiano Reggiano is a protected name and the North Italian producers follow strict rules to maintain exact high standards. Ben’s wheel is 24 months old and at its prime and he’ll sharing useful tips as to how to use and store the cheese, nor waste the rind – you can add it to tomato sauce during cooking, or flavour steamed artichokes, put in the pot when cooking risotto or any other rice or add to soups – do remove the rind before eating though.

Cheeses of the Month

We have four cheeses this month which carry the 20% discount:

Colston Bassett Stilton which is made in Nottinghamshire. It is a well marbled textured blue cheese and the creamiest of all the Stiltons as the curds are treated very gently by hand. It has a spicy blue tang which is nutty and rich.

Coastal Cheddar is made close to the sea in Dorset and very different to any other Cheddar as it has a distinctive crunch caused by the calcium crystals which form naturally once it has reached its optimum maturity. It has a salty yet sweet flavour and golden hue.
Cambozola is a soft cheese from Bavaria that is an interesting combination of Brie and Blue cheese made with the same mold Pencillium roqueforti that is used to make Stilton, Roquefort and Gorgonzola. It is a smooth, nutty and creamy cheese with a little zippy flavour from the blue.

Our fourth cheese this month is Parlick Fell. This semi-soft cheese is made in Lancashire from ewe’s milk. It has a crumbly texture and tangy flavour and characteristically brilliant white colour – goes well in a salad with a splash of balsamic vinegar or as an accompaniment with grapes or crispy apples.

The Pearces