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We're buzzing at The Crown...

By Sarah Groves, also posted in News on

Head Chef at The Crown, Stephen Duffield, explores how he works with honey bees and creates delicious dishes using Adnams honey. As part of our sustainable approach to business, Adnams has several hives of re-homed honey bees at our eco-friendly distribution centre at Reydon, just a few miles away from Southwold.

"I started working with Steve Barrett, the Adnams beekeeper, in June 2018. Beekeeping is a subject I've been interested in for some time, and my interest goes beyond just using the honey in cooking. I'm learning all aspects of beekeeping and how this effects our local surroundings and what impact we are having on the bees ourselves and, more importantly what we can do to improve things environmentally. I plan to continue with my studies next season by attending an accredited beekeeping course with a master beekeeper. Cooking with honey is a very interesting subject, too. The flavour of honey from the same hive can vary through the season depending on where the bees have been foraging. For example, at our own hives at Reydon, the bees are attracted to the oilseed rape early in the season which produces a reasonable honey. However, once this has been harvested, the bees forage on the full variety of plant life in the surrounding countryside, and produce a spectacular multi-floral honey. Unlike some mass-produced honey, Adnams honey is a totally 'raw' product that has not been treated in any way, thus retaining all its amazing nutritional properties. I use the honey in both sweet and savoury dishes, particularly in dressings and marinades. When we cook with it at The Crown we only apply minimum heat to preserve all these properties."

It's National Honey week from 23-29th October 2018, and to celebrate, Chefs Stephen, Robert and the team are featuring these honey-based dishes from our very own honey at The Crown.

  • St Jude cheese, sautéed apple, chicory and walnut salad, Hill Farm rapeseed oil and Reydon honey dressing 
  • Honey and spice roast Gressingham duckling with Adnams multi-floral honey dressing served with red rice, celeriac purée and heritage beets
  • Baklava style “Pain Perdu” - Pennybun Brioche French toast with pistachio, Reydon honey and orange syrup, served with Bramley apple curd

Please call us at The Crown on 01502 722275 to check we still have these dishes on if you're making a special trip during National Honey Week to try them - we'd hate to disappoint you!


Sarah Groves