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19 May 2015

Flavours Summer Food and Drink Festival 2015

Love food? Make sure you head to Flavours Summer Food and Drink Festival on 6th and 7th June for two days of gastronomic fun and indulgence.

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With an action-packed line-up of events and attractions spanning across the two festival days, visitors can expect to experience and savour an explosion of tastes, with products from dozens of top producers and retailers all in one beautiful location at Henham Park, Southwold.

Opportunities to learn the tricks of the trade from the region’s top chefs are regularly available, with live (and free!) demonstrations hosted in The Anglia Factors Cookery Theatre. It’s a first come, first seat arrangement, so make you sure you get there early to watch some great cooking! Our very own head chef, Tyler Torrance, will be making an appearance, too.

For the kids, the Little Cookies Cookery Den, will be there to inspire young chefs and bring to life the enjoyment of great food. For the parents, take time to dine around the world and explore the fantastic street food and refreshments on offer across the festival.

Oh, and you can enjoy the sounds of the summer wit live music to get your toes tapping and your heart soaring!

It’s all happening in and around Henham Barns – the new venue at Henham Park, Southwold. It’s just off the A12 close to the Suffolk/Norfolk border.

For more information, please visit: www.flavoursfoodfestivals.co.uk/summer2015
27 Apr 2015

South Coast King Scallops with a Lime, Coriander and Hazelnut Butter

Head chef Tyler Torrance shows you how to make our signature South Coast King Scallops with a Lime, Coriander and Hazelnut Butter recipe served here at our Seafood & Grill Restaurant

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14 Apr 2015

Cromer Crab Capelli de Angelo with Lemon, Chilli and Samphire

A wonderful seasonal crab recipe paired with British foraged samphire, chilli and lemon. Landed along the Norfolk coast, this truly is a local treasure.

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Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

INGREDIENTS (serves 4)

Cromer Crab Mix
2 large dressed Cromer crab
zest of two lemons (save the juice)
¼ bunch of parsley
¼ bunch of tarragon
50ml English cold pressed rapeseed oil

Capelli de Angelo Pasta
280g capelli de angelo
2 diced shallots
3 cloves of minced garlic
4 red chillies sliced at an angle
500g foraged samphire
juice of the lemons
cold pressed English rape seed oil


1. Take the crab meat out of the shell, mix all the ingredients together and allow to marinade

2. Have a pot of hot salted water to hand with a colander ready for the pasta

3. In a hot pan, sauté the crab with the shallots, garlic and chilli in the rape seed oil

4. Once the crab is nicely sautéed with the aromatics, add the pasta to the boiling water
for three minutes

5. Add the samphire, deglaze with the lemon juice and a bit of pasta water

6. Drain the pasta, add to the sautéed crab and toss together

7. Season with salt and white pepper to taste and adjust accordingly

To Serve
Here at the Seafood & Grill restaurant in Aldeburgh, I serve this dish in a deep bowl with the crab claws placed in and around the pasta with a slice of lemon on top. I hope you enjoy!

Tyler Torrance

19 Mar 2015

How to Prepare a Flat Fish

Learn how to prepare a flat fish with Tyler Torrance, head chef at the Seafood & Grill restaurant here in Aldeburgh!

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13 Feb 2015

Local, Ethical, Seasonal Seafood...

There is nothing more important to us than ethically-sourced local fish here in Aldeburgh. We are truly blessed with some of the finest seafood not just in Suffolk, but across the whole country.

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From beach dug clams and River Deben mussels to day boat hake and Dover sole, our local fisherman continuously do our county proud and are the very reason why we have such a fantastic reputation for sourcing and producing food of the highest quality.

As we approach spring, there is plenty to look forward as the warmer weather brings new seasons of fish to our shores. The seasonal shifts are an incredibly exciting time of year for chefs; each one bringing different tastes and flavours into our restaurants. In March, we can look forward to delicious crayfish, prime gurnard, skate and foraged sea vegetation including Sea Purslane. All of which you can enjoy for yourself at our Seafood & Grill restaurant here at the Brudenell Hotel, with stunning seaside views overlooking the very waters from which our produce is sourced.

For coastal towns like Aldeburgh, supporting our local fisherman and their industry is incredibly important. Remember to buy local when you can – we really do have the best seafood for miles around with local shacks such as Dean Fryers selling a great variety of the freshest fish money can buy, all at an affordable price. Buy local, eat fresh and enjoy a long and healthy lifestyle…

It’s been a pleasure getting to know the people of Aldeburgh over the past few weeks and I look forward to welcoming you our seafood restaurant very soon.

Tyler Torrance
New Head Chef at the Seafood & Grill Restaurant at the Brudenell
11 Feb 2015

Meet our new head chef, Tyler Torrance

Meet the new head chef at our Seafood & Grill restaurant, Tyler Torrance. For more information, please visit our restaurant section of the website.

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28 Nov 2014

Christmas tips with sous chef Mark Waldock

Introducing our newly appointed sous chef, Mark Waldock, who also sheds light on his top tips for Christmas cooking!

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We are delighted to announce the promotion of Mark to sous chef at our seafood restaurant in Suffolk. He comes into the role with two years already behind him at the TA Hotel Collection, and a wealth of experience gained around the country, from Milton Keynes, Northampton, Chilham Village and Colchester, to here in Aldeburgh.

Very much stumbling into the cheffing world, Mark began his catering life as barman, and by chance covered a kitchen shift during his times at Yate’s Wine Lodge. It was during this shift when he discovered his passion for food. Never looking back, Mark has since furthered his dedication to cookery, working in prestigious kitchens across East Anglia and further afield. Now firmly part of the team here at The Brudenell, we look forward to the years ahead with him on board.

Mark’s top tips for Christmas cooking:

- Try making your own cranberry sauce. A good sauce can elevate a dish, and are also easy to make at home. Cranberries are easy to source from local producers or major supermarkets - fresh, dried or frozen. Depending on how creative you are feeling, you could even make a jelly or puree.

- When cooking meat this Christmas, the most important thing to consider is cooking on a lower heat, for a longer period of time. Also make sure that when taking the meat out of the oven that you cover it straight away with kitchen foil, and leave it to rest for a third to nearly half of the cooking time. This ensures that the meat avoids tightening up; resulting in delicious, tender main ingredient.

- To make delicious gravy, include leftover bones, spare meat, or carcasses in the cooking pot. If you struggle to find something suitable or simply don’t have anything available, ask your local butcher who will happily provide you with what you’re looking for.

- For the perfect roast potatoes, first roast them on a bed of salt in the oven at 200 degrees. Once softened and the skin has dried, remove the skin, resulting in fluffy white spuds. Return the newly skinned potatoes to the oven on the same heat, but this time with animal fat or oil, and watch until perfectly crisp.

- Finally, don’t overcook your sprouts!
13 Nov 2014

Platinum Pillow

Warm fires, hearty food, family, friends and of course, presents… It must mean one thing; the festive season is upon us.

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To celebrate the winter months, we are offering our very own unique gift to hotel guests in the form of our brand new Platinum Pillow package. That’s right, as of the 1st December, one lucky guest will win their entire Suffolk hotel break with us each week, for free!

All you have to do to be in with a chance of winning is check in for one night dinner, bed and breakfast at just £75 per person, quoting the Platinum Pillow package. Guests can look forward to dining in our delicious new Seafood & Grill restaurant, overlooking the stunning Suffolk coast and serving the finest, freshest ingredients sourced just a stones throw from our hotel. During your overnight stay with us here in Aldeburgh, carefully check under your pillow in search of a silver envelope... Inside here will be a letter stating if you are our weekly winner!

For more details, including how to book and enter the competition, watch our video below. We’re feeling generous this festive season and hope you can join us on the Suffolk coast for some celebratory cheer!

To book a Platinum Pillow stay, please call 01728 452071 or book online.

Could it be you?
16 Oct 2014

O&C Butcher, Aldeburgh

An introduction to O&C Butcher

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O&C Butcher, on Aldeburgh high street, is one of the streets most familiar sights with over nearly 130 years trading.

O&C Butcher started as a small business in a single storey cottage and due to the popularity quickly expanded. Today the company stock an excellent range of country clothing & fashion for men & women including shoes & boots across two floors. You will find leading brands such Barbour, Gant, Hunter boots, Dubarry, RM Williams & Fenn Wright Manson to name a few with many more brands in the store.

As you would expect from a company with such a distinguished history, customer service is very much at the forefront of all they do and along with the clothes and shoes they also sell accessories, meaning you can buy a complete outfit with the expert guidance from the team on hand in the store.

The shop has a traditional feel and a reputation for excellent customer service, together with a loyal customer base that keep coming back for more.

O&C Bucther also offer gift vouchers to any value either in store or over the phone please call 01728 452229 for postal delivery.
O&C Butcher
129 -131 High Street
IP15 5AS

You can now enjoy 10% off at O&C Butcher with our Crag & Crab Club Loyalty Card - sign up today
07 Oct 2014

New Winter Magazine Launched

NEW Winter inspired magazine

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In anticipation of warm wintery evenings and delicious warming food from our kitchen we have put together this winter inspired magazine with recipes and tips from our Chef as well as our NEW loyalty club information.

Winter Magazine