It was the first face-to-face meeting since March – and members of Slow Food Aylsham celebrated in true foodie style with afternoon tea.
Held in cottage garden under a warm and sunny Norfolk sky and overlooking a freshly-harvested wheat field, the tea party (suitably distanced) was the idea of Mo Anderson-Dungar – founder member and one-time chairman – who also prepared and served the traditional spread.
And all from locally-sourced outlets. On the menu:
Home-made bread, scones and cakes using flour from Letheringsett Mill;
Local free range eggs used in all cooking;
Home cooked gammon from Aylsham butchers, G F White;
Chutney bought from Aylsham Country Market and made with fruit (plums and tomatoes) grown in Reepham;
Sausage rolls using White’s sausage meat;
Raspberry jam from Aylsham Country Market and home-made blackcurrant jam using fruit from a friend’s garden.
The meeting in August went on to discuss such vital matters as whether it’s jam or clotted cream first on the scones. Such was the joyous occasion that no-one thought to take a photo.