Woodbridge Tide Mill and The Cake Shop Launch Collaborative Cookbook

Woodbridge’s iconic working Tide Mill has collaborated with the town’s much loved bakery, The Cake Shop, to create an informative book filled with delicious recipes and fascinating facts.

The book will launch at The Local Seasonal Food Market: What’s Tasty in Woodbridge on Market Hill in Woodbridge on Saturday 24th May from 10am.  The recipes have been created by Christine Wright from The Cake Shop and Anne Barratt from the Tide Mill – who will be signing copies of the book at the market between 12 noon and 1.00pm.

The book uses interesting recipes and facts to dispel the myths around wholemeal flour.   Not only does it explain why wholemeal flour is the healthiest option, but it also demonstrates the remarkable versatility of wholemeal flour through the variety of tasty recipes.

Nigel Barratt, Miller and Trustee of the Tide Mill Living Museum said; “Many people may think that that all you can really do with wholemeal flour is bake heavy, stodgy bread, but it’s far more versatile.

“Most flour produced in modern roller mills has all the bran and most of the nutrients in the wheat germ removed in the process.  Our stone ground wholemeal flour uses 100% of the whole grain. The slow and gentle milling process leaves all the goodness in the flour and makes it the healthiest and most natural of all wheat flours. It’s tasty too, with a characteristic nutty flavour that works really well in bread, cakes, pastry and biscuits!”

We have been able to see a sneak preview of the recipes and they appear accessible, family friendly and clearly explained. Tide Mill Wholemeal Onion & Herb Bread, Chapatti’s and Paratha’s are all accompanied by bakers tips to help you trouble shoot any problem areas and teach you some of the tricks of the trade too. In the meal section, Stuffed Mushrooms on Tide Mill Croutons offers what looks like a delicious and sensible way of using up any stale bread. Unlike supermarket bread which is stuffed with preservatives which tends to make it get soggy and mouldy as it ages, home baked bread merely dries out. This offers great scope for further cooking, an important consideration in these times of austerity and furthermore ingredients are in the main, accessible and affordable.

Bread can also make great puddings and it won’t be long before we are into the fruit season and able to make the delicious sounding Blueberry & Nectarine Crumble with its lime spiked fruit base and almond enriched crumble topping. Cakes also celebrate fruit from the recipe for Christines fruit cake through all manner of banana breads, Date Slices and the Tide Mill Carrot Cake. Sections for recipes suitable for children- pizza bases for one and even a dog biscuit recipe round off this useful and local cook book.

The East Coast Diner in Woodbridge – Reviewed

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We visited just after Christmas on a frigidly cold afternoon and walked in to a decidedly un-frigid welcome- friendly and enthusiastic. The vibe is NYC diner in an old building minus the trad Brooklyn pressed tin roof yet there is nothing staged about this place. 

The choice offered on the menu is not overwhelming, seemingly predicated upon the catering principle of offering less and doing it better. (The best indication of freshly cooked food being a small menu anyway.)

The hotdogs and burger meat come from highly regarded local sources, the chile relish is from the local Black Dog Deli and all food appears to be freshly prepped and cooked to order. 

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We chose some pretty authentic sounding pure beef hot dogs (The Pimp Steak) w/ sauerkraut, onions, chile relish, mustard and skinny fries. There are optional extra toppings and few limits on customisation other than the size of your mouth when trying to fit the hot dog into it. The burgers come with the best type of bun- a Brioche, lightly grilled with salad, pickles and cheese spilling out from underneath. The fries are the crunchy skinny type (in size only) and can be ordered with blue cheese, Cajun spices or Howlin’ Hot chile. We wimped out and had them straight up. 


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Sadly having to drive home meant we had to bypass the decadent sounding ‘Hard Shake’, a malted milkshake with shots of Kahlua, coconut rum and golden rum. We also had to bypass the seductive cocktail menu full of variations on a Mojito, Margarita and Martini theme. A range of craft beers are sold too including ‘Thunderstruck’ from local brewery Hellhound in Hadleigh, Suffolk and the incredibly popular Brooklyn Beer. There are juices, sodas and some voluptuous sounding malted shakes- millionaires shortbread and the more usual vanilla, chocolate and strawberry made with malted milk and dairy ice cream. You can go left field with these with an added shot of Nutella or Banana.

East Coast Diner also has a fine range of pizzas with toppings both usual and less so.  We have never had a Pizza with walnut, beetroot and Binham Blue cheese but are going back to have one washed down with a Bumbleberry Slushie style Froz-Z-zen. We haven’t seen the Bumbleberry mentioned outside the West coast of the USA before and only heard about it because Pascale Le Draoulec mentioned it in her road food book ‘American Pie.’