A dog friendly break in North Norfolk

Having just booked a week-long break in North Norfolk for later on in the year, I got to thinking how much I love that part of the world. I've stayed there on three occasions and particularly love the fact that pretty much everywhere we visit is dog-friendly. With its vast, deserted beaches, picture postcard villages and unique salt marshes, it makes an ideal short break destination for anyone who enjoys spending time in the great outdoors and also has plenty to offer four-legged visitors. Here's a review I wrote for the Yorkshire Post following a previous visit, which features a few tips on places to eat, visit and stay:

Brancaster Beach: Bobbie and Wolfie make the most of Norfolk's wide open spaces

With a relaxing, spring walking holiday in North Norfolk in mind, my husband and I decided that it would be a shame to leave our two dogs – Bobbie, a mischievous Labrador, and Wolfie, a slightly over enthusiastic German Shepherd - at home. As this was the first time that we’d taken them both away with us, we were a little apprehensive about whether they’d behave themselves in strange surroundings, particularly after a friend shared a cautionary tale about carrying out emergency repairs to a farmhouse kitchen table, which was badly gnawed by her canine companion during their holiday. With this dire warning ringing in our ears, we set about finding somewhere to stay and encountered our first stumbling block when it became apparent that many ‘pet-friendly’ cottages would only take one ‘small’ or ‘well-behaved’ dog.  It’s safe to say that neither Bobbie nor Wolfie fit into the first category and, frankly, it’s debatable whether they fit into the second.

Thankfully, we persevered and stumbled across a website for Clevency Cottages in the charming but amusingly named Conservation village of Great Snoring. After a quick telephone call to the owner - during which I did my best to extol the virtues of the mutts and willed them not to let me down – we managed to book a three night stay in Rose Cottage, a two-bedroom, 17^th century cottage that wouldn’t have looked out of place on the front of a chocolate box.

On arriving in Norfolk, we were delighted to find that Rose Cottage was even more appealing than it appeared on the website and one of three cottages located around a small, private yard and pretty garden. The ancient village of Great Snoring is extremely tranquil and surrounded by lots of lovely, traffic-free country lanes that are perfect for exploring with dogs. One of the best nearby routes is The Green Way to Walsingham, a two mile-long footpath bordered by tall, verdant hedgerows that leads to the medieval village of Little Walsingham. A place of pilgrimage since Saxon times, it’s home to the famous Shrine of Our Lady of Walsingham and a walk down the high street is like stepping into the pages of Chaucer’s Canterbury Tales. We particularly liked Walsingham Farms Shop, where you can buy fantastic produce from local growers and suppliers, and The Norfolk Riddle fish and chip shop. The Bull Inn on Common Place is dog friendly and has a lovely beer garden that made a great pit stop before we set off on the walk back to Rose Cottage.

As we ventured further afield, we discovered that Great Snoring’s location - just six miles inland from the sea – makes it an ideal base for a holiday that combines the best of the surrounding countryside and coastline. One of the highlights of our stay was a walk along the seemingly endless swathe of powdery white sand at Holkham, which reminds me of the huge, deserted beaches of Queensland, Australia. Bordered by rugged sand dunes and pinewoods, and part of the Holkham National Nature Reserve, the beach was the atmospheric setting for the closing scenes of the film Shakespeare in Love. We walked for miles and only encountered the occasional dog walker. There's also a beautiful sandy beach at Brancaster and the shingle beach at Cley-Next-The-Sea is a great place for a dog walk, although, when we visited, an area was cordoned off to prevent a colony of ground-nesting Terns from being disturbed during their breeding season.

Visits to the coastal villages of Skiffkey, Morston and Blakeney gave us the opportunity to explore a very different kind of coastal landscape made up of miles of salt marsh punctuated by brackish pools and the narrow inlets that enable small boats to reach Morston quay and Blakeney harbour. The Norfolk Coast Path is clearly marked and links the villages along this part of the coast. As the salt marshes are a haven for birdlife, including vast flocks of Brent geese, it’s best to stick to the footpaths and ensure that dogs are kept under control. After working up an appetite, we headed for the Red Lion at Skiffkey, which serves hearty pub grub and welcomes dogs. The seafood stall on Blakeney quay is also well worth a visit for fresh crab, shrimps, mussels and other shellfish. A seating area is provided so you can enjoy lunch al fresco. Almost everywhere we stopped off, we found that bowls of fresh drinking water were provided for thirsty dogs and this was no exception.

Back at Rose Cottage, home comforts and attention to detail – such as fresh flowers and the little bowl of dog biscuits left on the kitchen table – made it a welcoming place to retire to after an action-packed day of walking in the spring sunshine. Thankfully, Bobbie and Wolfie were too tired to do anything other than curl up contentedly in their beds in the evenings, so we managed to leave the cottage in the pristine condition in which we’d found it. We returned home to Yorkshire feeling surprisingly relaxed and refreshed, albeit with aching legs.

Useful websites:

www.walsinghamfarmsshop.co.uk

www.clevencycottages.co.uk

www.stiffkey.com

www.visitnorfolk.co.uk/norfolk/nnorfolk.htm

Here comes spring - yes, really!

We may be in the darkest depths of January, but, this week, I've seen a few signs that spring is just around the corner.


For one, the hens have started laying again after having almost two months off for their annual winter break. They usually cease laying in October or November, when they also start to look a bit scruffy and out of condition as they begin their pre-winter moult. They quickly feather up again in time for the colder weather but rarely lay an egg between them through the short, gloomy days of December. We usually give them a nutritious seaweed-based tonic in their water to give them a boost through this period - it's their little reward for supplying us with eggs for the rest of the year. On Monday, we found one solitary egg in the nest box - the first for several weeks - and this was followed on Tuesday by two more; one on Wednesday and two more today. Hopefully, egg production should now increase rapidly as the days lengthen, peaking by the time spring has well and truly arrived.
Another clear indication that a new season is just around the corner is the emergence of Snowdrops from the frozen ground and the Hellebores in the garden coming into flower. They're both among the earliest of the spring blooms and I spotted clumps of them growing wild this week whilst out walking the dogs.
And that brings me round to another signifier of spring - the annual dog hair moult! Our Labrador and German Shepherd are shedding hair at an alarming rate. It's coming out in clumps all over the house, creating even more housework than usual!
Not that I'm complaining though, because all these signs mean that spring really isn't that far away.



It may not feel like it now, but spring is only just around the corner. This gorgeous Black Thorn blossom was photographed last year, but will soon be in full bloom again.



Buy British to avoid battery eggs

On 1 January 2012, a new EU directive that made it unlawful for hens to be kept in barren battery cages came into effect. This ensured that the last of Britain's battery hens were finally freed from their cages.
Although free range living remains the preferable option, the law now requires that hens are kept in 'enriched' cage systems, which offer them a little more space, as a bare minimum. The new rules are supposed to apply across Europe, but many European farmers were not ready in time for the change over. This means that there's a real risk that British farmers who did switch over to the new system in time to meet the deadline could be undercut by cheaply-produced, imported battery eggs from abroad. So, if you want to make sure you're avoiding battery eggs, it's best to buy British. Even better, buy free range British eggs if you can; that way you know that the hens producing your eggs have enjoyed the kind of life that nature intended.

Since it was set up in 2005, the British Hen Welfare Trust  has re-homed around 300,000 ex-battery hens - a handful of which came to live with us! These hens were considered 'spent' at little more than a year old and would have been slaughtered if it wasn't for the efforts of the army of volunteers working for the Trust. Given the chance, these hens make great pets and will continue to lay eggs for several years if they're cared for properly.

We took in our last batch of ex-battery hens during the summer of 2011; you may recall the pictures I posted at the time of the scruffy, pale and weak little creatures on their first expedition around our garden. I'm pleased to report that they're all on fine form now and look a picture of health. Below are before and after photographs of Selma, whose favourite pastime these days is sitting on top of the chicken coop keeping an eye on proceedings - can you spot the difference?

Selma exploring the garden when she first arrived from the battery farm.

Selma today sitting on top of the coop - her favourite spot.

New beginnings

I've neglected my blog terribly in recent months, although there are variety of valid reasons for this - honestly! For one, I've launched a new business venture with a friend. Check out  http://www.boutiqueandbreakfast.com/
It's an online guide to the most stylish boutique-style bed and breakfast accommodation available in the UK. We spent almost a year planning and researching the project before the website went live in October. There's still much work to do, but we're really pleased with the look and feel of the website, not to mention the fabulous selection of B&Bs that are featured on there. You'll find something to suit all tastes; from tranquil rural retreats to sleek and stylish city pads and gorgeous coastal boltholes. It brings together the best of what's on offer in both the city and the country.
In my spare time, I've embarked on an ambitious garden re-design aimed at giving us even more room to grow fruit and vegetables this year, as well as establishing an informal supper and crafting group with like-minded friends. We tackled floral wreaths and handmade giftwrap in the run-up to Christmas, and even took part in a 'Secret Santa' with a homemade theme. The results were so impressive that we hope to sell some of our handcrafted and homemade wares in the run-up to Christmas 2012. More about both of those projects later.


This picture was taken on a dog walk at this time last year - what a difference a year makes!

 Oh and did I mention that I'm also currently working on another even more important job - the process of creating a whole new human being! Our daughter is due in March, so 2012 looks set to be busier than ever, but I'm going to do my best to find time to blog about all of these projects, not to mention the usual mix of countryside issues.

It's time to harvest sloes

Sloes are the little blue-black coloured berries found at this time of year on the Black Thorn Bush, which grows in hedgerows and at roadsides all over the British countryside.

Sloes are used to make Sloe Gin, a really warming and highly alcoholic winter tipple. If you fancy having a go at making some yourself, now is the time to pick your sloes as the frosts that we’ve had recently will have softened the skin a little. However, you should avoid those near busy roadsides, which will have been affected by pollution from passing traffic.

My Sloe Gin recipe really couldn’t be easier; simply wash your sloes, remove any stalks and then prick each one to help release the flavour. Fill an empty bottle up to the half way mark with sloes, add a couple of tablespoons of caster sugar and top up with gin. You don’t need to buy quality gin for this; a cheap one from the supermarket will do just fine. Pop the lid on and leave the bottle in a warm, dry place, such as an airing cupboard, for a minimum of three months, stirring occasionally. You can add more sugar to taste if it’s not sweet enough, but I don’t like my sloe gin too syrupy – it can end up like cough mixture if you overdo it!

By the time it’s ready, the berries will have turned the gin a gorgeous pink colour. All you need to do then is strain the liquid through muslin to get rid of the berries and decant it into smaller bottles. It makes a great, homemade Christmas gift!

Although Sloe Gin is best sipped neat - ideally by a roaring fire on a winter evening - it can be used to make a fruity take on the traditonal G&T if you'd prefer a longer drink over ice.

Sad news from the chicken coop

I'm sad to report that, this week, we lost Samantha and Carrie, two of our four original ex-battery hens, which we re-homed two years ago. We'd already lost Miranda last Autumn, so that just leaves Charlotte now, who, thankfully, appears in good health at the moment.
It's always upsetting to lose a pet, but at least they had just over two years of free range living. That's not bad going as I'm told that ex-battery hens rarely live longer than a year once they're rescued because of the huge toll their time in battery conditions takes on their bodies.
Samantha had been the original alpha female of the flock and once commanded great respect from her peers. For the last week or two, she'd looked a little off-colour; her comb was dull and floppy and her appetite had waned. Also, no matter how much grit I put down for them, her crop kept filling with fluid. Her last couple of days were spent in a make-shift hospital wing in the garden shed, where she had a bit of peace and quiet. Carrie deteriorated much quicker, suddenly becoming very unsteady on her feet and lethargic. She had always been the runt of the group and was a sickly-looking little hen when we first got her, with very few feathers. Most of her feathers grew back as a result of free range living, expect for a stubborn little bald patch on the top of her head. Unfortunately, when she became old and a little unwell, this gave her the appearance of a grumpy-looking little vulture.

On a positive note, the three ex-battery hens that we re-homed last month are thriving; their feathers have grown back and their combs are red. They're full of life and you'd never know that they came from a battery farm. Now that our flock is down to eight, next Spring is sure to bring some new arrivals...

Make your own horseradish sauce

Horseradish growing wild in a country lane.

The perfect accompaniment to your Sunday roast is growing wild in grass verges and country lanes across Yorkshire, but few people recognise it.
Green, leafy and growing in clumps, horseradish (Armoracia Rusticana) could easily be mistaken for dock leaves or comfrey. However, if you take a closer look, you'll notice that its leaves are glossier than those of comfrey and more elongated than dock leaves.
A perennial plant, horseradish is a member of the Brassica family, which includes cabbages and broccoli, as well as mustard and wasabi, which share its fiery flavour.
If you do master the art of correctly identifying it, your prize awaits you below ground – horseradish sauce is made from the plant's roots. You'll need to take a spade with you to dig down. The roots are long and white, and look a little bit like a skinny parsnip. Now is the time to locate and harvest the root before the leaves of the plant die back for winter, which makes it practically impossible to find.

Method
Chop off the leaves and dispose of them. Take the roots and give them a good wash. You'll need to peel away the rough outer skin (as you would when preparing a parsnip or carrot) before grating the roots up finely.
Be warned; the pungent aroma will be released as soon as you start – and it's so powerful that it can irritate your eyes and sinuses. My eyes were streaming with tears when I made some recently.
If you intend to use your horseradish sauce straight away (or at least within a day or two), simply mix a tablespoon of the grated horseradish with three tablespoons of creme fraiche (or sour cream if you'd prefer a more calorific version), and then add a squeeze of lemon, and salt and pepper to taste.
To get the right balance between the flavours, you may need to add a little more horseradish or lemon juice. Mix all the ingredients together in a bowl until smooth, and serve with roast beef and all the trimmings or with cold cuts.

How to preserve horseradish
To turn your grated horseradish into a useful store cupboard ingredient that will last for months so that you can dip into it whenever you like, you can preserve it in a sterilised jam jar using vinegar.
Simply bring malt vinegar to the boil in a saucepan and then leave it to cool.
Fill the jar with grated horse radish, compacting it down as much as possible, and then pour the cool vinegar over it, filling the jar to the top. Next time you want to make horseradish sauce, you can spoon as much as you need out of the jar and then follow the instructions above, as if you were making it using fresh horseradish.

Horseradish recipes to try
It's worth remembering that horseradish is a useful ingredient in a variety of dishes, not just an accompaniment to beef. Like wasabi, it works particularly well with seafood.
One of my favourite horseradish recipes is a South-East Asian prawn and mango salad, which is served as a starter.
A teaspoon of horseradish sauce combined with creme frache, lime juice, chopped mint, a teaspoon of brown sugar and seasoning creates a light, yet creamy, dressing with a kick.
Horseradish is also a useful ingredient in all kinds of marinades and sauces, and gives plain old mashed potato a real lift.