Erpingham house is Britain’s first all vegan, primarily plastic free restaurant that opened its doors in 2018 and has been at the forefront of the Norwich vegan scene ever since. It’s interior design, from another local Norwich shop ‘Berry’s and Grey’ is an instagrammer’s dream with shades of pinks, greys, white and of course a flower wall.

They have an extensive menu of breakfast, lunch, dinner and cocktails, but the ‘Bottomless Pancake Brunch’ event caught my eye. My visit in February was only the second time they have put it on, but after how successful the first two have gone I think it’s becoming a monthly event!

For £9.99 each, you receive your first plate of pancakes (a conservative three) and a plate of toppings to share between two which includes grilled banana, apple compote, mixed berries, ‘Nutella’ style spread, coconut yogurt, maple syrup and lemon slices. You then simply ask the waitress for more pancakes until you’re suitably stuffed! If you want more toppings you can order another plate for £4.99.

The pancakes themselves reminded of the scotch pancakes you used to buy from supermarkets (and eat cold if you couldn’t wait to heat them up) and are honestly the nicest vegan pancakes I’ve ever had – even my non vegan family said you couldn’t tell the difference! All the toppings were delicious but the pancakes were just so good (light, not overly sweet, fresh and warm) that my favourite was simple lemon juice and syrup.

I managed a respectable 12 pancakes and the record number of pancakes eaten so far is an impress 30, with another sellout brunch coming in March I wonder if there will be a new winner in town …

BERLIN 2019 // Life + Travels

Berlin is one of the most fascinating cities I have ever visited. As a place I consider fairly modern, with amazing engineering, at the heart of the European Union, a generally stable political order (at the moment at least) and social security, the ruggedness of the city shocked me at first.

There aren’t the vast numbers of high rise glass offices like London, nor the beautiful cobble streets of Italy. But the history you can find behind every building makes it somewhere you could walk around for hours and never get bored.

Obviously it does have the usual Starbucks, McDonalds etc, which are always nice to see if you’re not confident with your German speaking skills, but everyone I encountered were so friendly and far better at English than I was at German! The Berlin Mall is also a great place to go if you’re not so much into history, and they had everything from Bershka to Lindt (which smelt absolutely amazing) to a supermarket!


2 courgettes (I used 1 green 1 yellow)

1 pepper, deseeded

1 red onion

1/2 broccoli, cut into florets

large handful of mushrooms, sliced 1/2cm thick

large handful of tomatoes (if cherry leave whole, if bigger cut into 1/2)


Preheat oven 180.

Cut all the vegetables into cubes around 1 inch thick, and the broccoli into large florets.

Spread across two baking tins, season with plenty of 1tbsp pepper, 1tbsp salt, 1tsp basil, 1tsp chilli powder.

Bake the vegetables for 30minutes, taking out and tossing half way (taking out any you see browning and place in a bowl).

10 minutes before the veg is done, add the pasta to a saucepan and cover with boiling water (using that from the kettle is quicker then waiting for water to boil over the pan). Add a pinch of salt to the water.

When the pasta is cooked, drain, and add to the pan with the vegetables. Toss everything together, adding more seasoning if necessary, and serve! You can have this hot or keep in the fridge for 3 days.

I also added some sliced vegan sausages one day.


These jelly pots are perfect for a light, refreshing Summer dessert. It’s common knowledge that jelly is usually made with gelatin, but there is a wide variety of those without if you just give a quick google (Vegan Womble has an extensive list).

I used this Greens jelly which you can get from Co-op, Tesco and most other supermarkets (even compared to ‘normal’ jelly my whole family think this is so much nicer!)img_2131

I later topped this with a massive dollop of vegan yogurt (Alpro Soya), and the creaminess complimented the fruity, jelly, consistency perfectly!

To call this a ‘recipe’ is a bit of a cheat really, as it so easy!


1 Packet vegan jelly mix

300g (approx) mixed berries, I used strawberries, raspberries and blueberries to add a darker colour (if using strawberries, cut off the tops and slice in half)


Make the jelly acoording to packet recipe.

Mine was as follows – Place the contents of 1 sachet in saucepan with  200ml (7 fl.oz) of cold water and 25g (1oz) white sugar.

Heat to boiling whilst stirring continuously. Boil for 1 minute.

Stirring frequently, leave to cool for approximately 10 minutes.

Arrange the berries in mini bowls (I used glass so you can see the fruit).

Spoon over the fruit and allow to set in the fridge, around 20 minutes.

*If you set them overnight you may be able to flip and turn them out*.

Optional: add soya yogurt or ice cream for an extra touch!