Good cheer

Christ­mas Day is al­ways a mag­i­cal time of year in the lo­cal pub, full of cheer and good­will

EDP Norfolk - - Food & Drink -

The winner of Nor­folk’s Best Pub, spon­sored by Makro and Booker Whole­sale, was The Fox at Lyng, and here the land­lords share some of their fes­tive tra­di­tions and top tips from the bar. As well as The Fox, Gavin and Vic­to­ria Hunt also run the Tud­den­ham Lodge.

“We open both of our pubs on Christ­mas Day and I can hon­estly say it is one of my favourite days of the year,” says Vic­to­ria. “My own two chil­dren have grown up know­ing that Christ­mas is an im­por­tant day in the trade, and for the past few years have worked along­side us, which cre­ates a great fam­ily feel­ing for the day.

“We asked our cus­tomers which drinks re­minded them of Christ­mas and there were two drinks which won out - Bai­leys and ad­vo­caat, so we have cre­ated two sea­sonal cock­tails us­ing these as a base.

“The first was in­spired by a visit to the Gin Fes­ti­val in Nor­wich - the “rhubarb and cus­tard” gin cock­tail. Sim­ply mix a dou­ble rhubarb gin, a dou­ble ad­vo­caat, a dash of lemon juice, a dash rhubarb bitters and top up with ap­ple juice.

“The sec­ond is an ex­per­i­men­tal drink cre­ated by our man­ager­ess So­phie at The Tud­den­ham Lodge who has a love of choco­late and Bai­leys. She has cre­ated the Mars bar bomb us­ing home­made Mars vodka! To make the vodka, chop seven Mars bars into small pieces and placed into a half-litre bot­tle of vodka, then place into the fridge and shake daily un­til the Mars has dis­solved and cre­ated a thick milk shake con­sis­tency. Pour one dou­ble of Bai­leys over ice and add a sin­gle shot of the Mars bar vodka with a shot of crème de ca­cao. It’s de­li­cious.”

Land­lord and land­lady Gavin and Vic­to­ria Hunt

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