PLOUGHMAN’S & GORKY’S IN THE NORFOLK BROADS

 

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Apparently there are no words that rhyme with “Ibiza“, so I can’t use the Life on Mars line in this post, which is a shame.  If I’m wrong on that I can expect Tom to correct me by tea-time.

Tom may also leap to the defence of the Broads, though I doubt it.  Along with Stonehenge and Cambridge’s independent coffee shops, they are England’s greatest disappointment.

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Seemingly invented for the enjoyment of folk who enjoy staring straight ahead and waving, even my Dad could only say yesterday that they were “peaceful“.  I’ll concede the appeal of the dunes around Sea Palling and Horsey, though that’s as much about the thrill of impending destruction.

I had a similar sense of impending destruction as I began an interesting looking walk at Coltishall yesterday.

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The walk ended at that precise point.  If there’s one thing Mrs RM knows it’s when to run, having been chased for several yards by one of those horned things in Leintwardine once.

I ran as quickly out of the Recruiting Sergeant, a new GBG entry with a gun on the wall that may be only used to scare off drinkers looking to sit at tables set for dining.  It hardly seems relevant to mention the Woodfordes Tundra was tasteless (NBSS 2). No “Hello” or “Goodbye” either; compare that with Milton yesterday.

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Recruiting Sergeant restaurant, Horstead

Obviously the Broads are quiet out of season, scarily so, which did at least bring a sense of tranquility to the Bure at Horning.

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There haven’t been many Beer Guide entries round here over the years, and with competition for places so fierce in the Fine City that’s understandable.  I just checked the first GBG, when the Broads were pretty much a beer desert, but then Norwich itself just had the one entry in Watney days.

GBG 17 has given us the deep joy of five newbies, so we’ll be getting out the campervan and filling up with supplies from Roys of Wroxham soon.  Deep joy.

With it being January, our lunch target yesterday was closed without warning, so I was hoping the kindly folk at the Ship in South Walsham hadn’t packed up early and gone to watch the ducks or whatever folk here do in winter.

They were happy to feed me in something resembling a pub.

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Despite the empty seats, I chose this over to the pleasant restaurant area, a mistake Simon Everitt would never make.  I can’t, therefore, report on the ailments and holiday plans of the Acle Strait‘s lunching ladies.

I can report an eclectic music selection stretching from the Stones to Gorky’s Zygotic Mynci, the latter’s first LP having no doubt just been released in Norfolk.

I’ve posted a picture of my ploughman’s lunch at the top and will leave you to assess it’s merits.  The mustard came in an espresso cup, if that’s significant.

Presentation aside, it was very filling, and seemed to raise the level of the Green Jack from NBSS 3 to 3.5, so that by the end of half hour I’d warmed to it.  Finding a pub with only two beers on to maintain quality fills my heart with joy.

 

 

 

 

 

20 thoughts on “PLOUGHMAN’S & GORKY’S IN THE NORFOLK BROADS

      1. Having never been to the Taj Mahal I am surprised to see that on your list of global disappointments. It photographs nicely. French food I completely agree on. EPCOT I have managed to avoid along with all of the Disney world. I’m not sure Disney or EPCOT could disappoint me! My low expectations may not permit it.

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      2. The best thing about the Taj is the train trip with locals hanging off the side of the train.

        Actually EPCOT was OK but if you ever go to Europa park in Germany (near Strasbourg) you’ll see how to do that “best bits of the world” thing. Can’t complain about Disney tbf. Busch Gardens better of course, got Bud.

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      3. I do like the idea of travelling on the outside of a train, especially with a loud loco as I believe there are many in India. Curry on board would be a bonus.

        I can not think of any English words that rhyme with Ibiza, but would not be surprised if I have forgotten one in my analysis. I suspect there will be many words in Hispanic languages that do though.

        I do not defend the broads.

        The cheese looks a little mellow, in those parts I would expect a good strong chunk of dapple. Ham should not be there, onions should be whole and pickled. Salad looks a little poncy in its presentation. I presume there is an ample supply of butter out of view. Assuming the top left item is pickled red cabbage, it is an innovative addition which I think is worthwhile trying.

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      4. I’ve never come across a Dapple produced in Lincolnshire, the most common six fingered cheese, and in my opinion the best, is Poacher and its derivatives. You will sometimes find Yellow Bellow also.

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  1. I always carry a stick when I’m out walking. It provides a bit of extra support when climbing over stiles and comes in useful for sweeping brambles and nettles out of the way, during that frantic flush of growth which occurs during early summer.

    It might even come in handy when faced with half a tonne of beer, armed with horns. Not that I’ve put this theory to the test, as I usually give such beasts a wide berth. Mrs RM sounds like a wise lady!

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  2. The Broads are fine for boating holidays, but don’t offer much in the way of scenery to the land-based visitor.

    As you specifically asked for ham, I’ll forgive the pub that ploughman’s. Doesn’t look too bad, and at least there’s not the massive pile of lettuce you so often get. What was in the pot off camera to the right?

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  3. “Finding a pub with only two beers on to maintain quality fills my heart with joy.”

    NOOOOO! Listen to the wisdom of py. Put eight cutting-edge craft ales on, and the customers will come flocking, leading to a dramatic improvement in beer quality.

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  4. Personally I found the Taj Mahal disappointing, particularly when compared to the Shalimar and the Taste of India.
    The kitchen staff may have been a bit miffed at the request for ham, as it looks like the meat has just been tipped out of the packet onto the plate.
    The bread looks a bit suspect as well;it reminds me of those “part baked” baguettes.
    Tom is of course quite right in his insistence on proper pickled onions.

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