This tea room won Suffolk magazine's Food and Drink Award last year for best tea or coffee shop, and I always wondered what that big teapot sign led to - we really liked the lemon cake.

When you walk into the shop and cafe expect a cheerful hello and the aroma of delicious things.  Lord Iveagh - of the Guinness family - has a whole section dedicated to Guinness inspired products and a room full of sweets including farm - produced fudge, shelves are filled as you might expect to see in Harrods and there's a cafe|restaurant with rather loud upbeat music and well sourced food.  On this occasion only time for the cheese scone and a capppuccino - both very good - but please don't microwave my scone.

http://www.elveden.com/shops-and-restaurant/food-and-wine.asp

According to this weekend's OFM wine feature, so we need to go to Bar Pepito in London and see what they've got or do another Ryanair weekend sherry-tasting-for-teenagers in Jerez.

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It looked empty from the car park although we had a nice apple tasting from Mr Greenwoods (Norfolk, but we like Norfolk too) on the way in. Inside it was busy, we bought honey, coffee, black pudding, cheese and a lot of curry!

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Stopped at Beccles market last week for suffolkfoodie 'research' and saw the blackboard with pea and mint soup so had to search it out.  Found a great little stall selling the soup complete with homemade croutons, great homemade preserves ( mostly foraged fruit and veg) and cakes.  Came home with a cup of soup, six chocolate and cherry biscuits and a bottle of plum sauce ( secret recipe!) All for a fiver!

...on BBC Radio Suffolk for Foodie Friday and I'm getting a bit nervous, but just have a look at that mouthwatering (and dead easy) cheesecake recipe and drool...

Vanilla, Orange and Mascarpone Cheesecake

Makes a 7in/18cm cheesecake to serve 8 

For the base

• 50g/2oz butter
• 175g/7oz digestive biscuits
• Half a tablespoon honey

Melt the butter and honey over a very low heat.

Crush the digestive biscuits and stir into the melted butter until well mixed.

Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.

For the cheesecake topping

• 200g/8oz cream cheese
• 200g/8oz mascarpone
• 75g/3oz caster sugar
• Rind and juice of 1 orange
• 200ml/8floz double cream ( whipped into soft peaks)
•  1 vanilla pod or a drop of vanilla essence

Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.

Fold in the whipped cream and the seeds scraped from the vanilla pod.  Mix well.

Spread the cheesecake mixture onto the biscuit base and chill.

Serve with the Roasted Rhubarb and Orange compote.

This recipe can be easily adapted - if you add lime or lemon to the mixture instead of orange, and it can be served in summer with a raspberry coulis.

Roasted rhubarb and orange compote 

• 700g/1.5lb rhubarb
• 150g/5oz caster sugar
• Juice and zest of one orange

Wash and chop the rhubarb into 2in/5cm lengths and place in an ovenproof dish with the sugar, orange zest and juice.

Bake in a preheated oven 375F/190C Gas 5 for about 25 minutes or until soft. Stir gently to release the juices, trying not to lose the shape of the rhubarb. Cool and serve.

Wholemeal crunchy ginger shortbread -  a shortbread type ginger biscuit to bake in a tray and that I couldn't resist with my cup of tea today. The wholemeal flour makes it healthy doesn't it?

We used our Pakenham flour to make ginger crunch - and they are so delicious. If, like HRH, you want to pay the water mill a visit, they have workshops and open days and their own tea -room, and someone has been milling there for a thousand years!  www.pakenhamwatermill.co.uk 

...and they are on our Spring Recipe pages.