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"New to award winning Strattons Hotel in Swaffham is 'CoCoes' café and deli offering fresh, wholesome, nourishing and delicious food using local producers and suppliers. Pop in for great coffee, triple alliance teas, homemade cakes & cookies, light bites and tasty take out. The daily changing blackboard will feature dishes such as grilled tian of butternut squash, courgette, Innes goats cheese, with fig and ginger chutney, and Norfolk fish cakes with fennel slaw. In line with the hotel's environmental ethos the menu will have a strong regional identity, sourcing from the Brecks, a rich and diverse area, which has long been associated with agriculture and food production. Take home freshly baked bread, organic & bio-dynamic wines, scrummy cakes, Norfolk cheeses and freshly prepared dishes from the menu."
For twenty years Strattons has built up strong relationships with local suppliers and growers, to put the Brecks firmly on the map with their delicious produce.
Opening 'CoCoes' café Deli in early 2010 seemed a natural progression to market these products that we were being asked for and the foods we make on site such as marmalade and jams which in 2010 the Hotel served up over 120 kilos of, selling a further 100kgs through the Deli.
We believe that food should be fresh, tasty and wholesome as well as absolutely delicious. Care and thought has gone into the preparation of all our food and as well as the screening of fresh produce we use a great amount of wholefoods, organic wherever possible, additive and GM free.
The cafe kitchen produces a variety of cakes and pastries, savoury and sweet tarts, salads, terrines, pates, pies, breads and prepared meals all using the best ingredients that are organic, local and fair-trade wherever possible.
The Deli offers cheeses from Norfolk and Suffolk, not wrapped in plastic and kept and sold at perfect maturation. British cheese has gone through a Renaissance following its demise during the Second World War when all milk was processed into 'Mousetrap' at the behest of the Ministry of Agriculture. As old recipes and dairies have been reinstated, new cheese makers have been inspired to produce that most fundamental and fabulous of artisan products. Enjoy a plate of it with some of our crackers, breads, damson paste or roasted nuts or take some away for supper with a bottle of one of our organic or bio-dynamic wines.
In embracing local produce we are sometimes dealing with very small suppliers. These micro industries may only specialise in one or two different products or supply in extremely small quantities. To work with a supplier and the regionality of our foods, the kitchen has invested in and is constantly researching where we can source produce from and how we can use it on the menu. This leads to a greater respect and appreciation for the achievements of our farmers, dairies, fishermen and microbreweries.
Food is traveling further than ever before, often hundreds of miles from where it was produced to where it is consumed. Family farms, local abattoirs, processing plants, local food distribution systems and small shops are all disappearing, unable to compete in today's global market.
Over-centralization of food has meant the loss of local distinctiveness, traditional varieties, craft production, and a sense of belonging to the community.
CoCoes is situated in the cottage and print workshop complex previously owned and run by the Coe family; Strattons Hotel was formerly owned by the farmer Bertie Stratton and the building was designated as an emergency feeding station in the event of invasion during the last world war.
Supporting local producers and suppliers who create with integrity is a fundamental of Stratton's environmental policy.