All good things come to an end, like a delicious wedding breakfast savoured, a pudding enjoyed, or a romantic candle lit dinner, you have to finish your meal in the end. Simon and Ros have been preparing meals for restaurant goers, bride and grooms and shoppers for over 30 years, and it's time for the cooking to end.

"We would like to thank all of our valued customers both long ago and not so long ago, we have had an amazing time preparing sumptuous puds, dishing up and serving you at your table, and of course sharing your big day with fun, joy and happiness. Thank you for your custom to Smugglers Catering, for your kind recommendations, and long term friendships. We couldn’t have asked for better clients to cater for."

Simon and Ros are now concentrating on providing amazing stays at their White Hart Cottages, available today. Come visit them and say hi one day, and stay in one of the most picturesque historic towns in Suffolk.

Friday Evening bread!!

Make some bread! Sounds easy doesn’t it? Well if you read lots of cookery books it isn’t! But if you remember that people have been making bread of some sort or another for hundreds of years without the aid of thermometers or humidifiers or what ever else is the Latest gadget it is! With three main ingredients and a little time we can all make bread.

Remember making bread is a very relaxing hobby.

Get home on Friday evening and spend 15 minuets making a dough.

2 pound of flour,

2 packets of easy blend yeast

Enough cold water to make a soft moist dough (about a pint)

a teaspoon of salt

Open the wine and pour a glass. Take a sip and find a big bowl. Add the flour and yeast and mix, add the salt and ( remember at this stage to take a sip of wine as your hands are going to be busy for a while)

begin to add the water and mix until the dough begins to form. Stop adding water at this stage and work the dough with your hands until it begins to become smooth Tip it on to the work top if you like and push it with the palm of your hand and pull it back with your fingers like you may have seen on the tv its called kneeding which ever way you do it.

Then put it back into the bowl and cover it with cling film of a plastic bag and put it into the fridge.

Finnish the wine and go to bed.

In the morning take the dough out of the fridge and half it. Put half back in the fridge and let the other half come back to room temperature whilst percolating the coffee. Mold the dough into balls and place on a baking tray. cover it with a cloth and let it rise until it looks like rolls. Heat the oven to your normal cooking temperature and put the tray in.

when they are brown they are done! Breakfast rolls what could be simpler?

Posted On: Wednesday, July 24th, 2013 @ 8:39 am | 3 Comments


Liz Marley says: Friday, February 21st, 2014 @ 7:08 pm

Can I have the wine and not make the bread?

Peter says: Saturday, July 19th, 2014 @ 3:26 am

I've always been tmepted to try Browns myself but must have a well developed food radar, as something told me the food wouldn't be up to much. Can't really put my finger on why. I just got the impression that it was too big, ostentatious and a tad touristy or out-of-towny. The cocktails sound lovely. Have you tried Lab in Old Compton Street for cocktails. They are around the a39 mark but made with great fresh ingredients. It was an old favourite of mine but I think the bar staff have changed recently because last time I was there something wasn't quite the same. Drinks menu still worth a look though. I hope they haven't had their heyday already.

Anu says: Sunday, July 27th, 2014 @ 6:28 am

Nisha, I can do nothing but agree with your reeivw.I only have experience of the original Wahaca behind Covent Garden and must say that the first time was verging on the average for food and the 2nd the service was so bad that we left even before being seated.A lot of people seem to adore these restaurants, but I do have extensive experience of Mexican street food and this surely isn't that: found it overpriced and far too pretentious.Shame!

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