Our new kitchen certainly has the wow factor! Apart from the quality of your workmanship we are always impressed with Kestrel's flexibility in tweaking details to our (often changing) requirements, and your ability to overcome any problems with the minimum of fuss and worry. You have excellent people working for you from demolition to finishing and they were always found to be happy, polite and very co-operative. We have now run out of rooms for you to work on but should we need anything further we will be pleased to make contact again.
Mr & Mrs Jeary, Hempnall
Watch how Mr & Mrs Jeary's kitchen was transformed…
When spending a substantial sum on money you have a right to expect certain standards which encompass planning and outcomes, reliability, common courtesey and value for money. Kestrel have met our every hope and expectation and we would have no hesitation in recommending their workmanship and business practices.
Mrs Hamlin - Norwich
We have been very impressed at the way Kestrel has undertaken the remodelling of our kitchen, main bedroom and bathroom. The standard of workmanship could not have been ‘higher’. Every person from Kestrel has done their particular job superbly, with a cheerful, happy and cooperative attitude.
Mr & Mrs Hill - Holt
I would like to congratulate all the staff at Kestrel for their professional and helpful approach during the fitting of our new kitchen. From the initial design until completion, this work was carried out by staff and craftsmen of the highest calibre who were extremely courteous, friendly and helpful in all aspects of the project.
Mr & Mrs Robson - Norwich
To the staff of Kestrel Kitchens who have improved my life. With the impressive drawings and craftsmen who made the units and the friendly efficient people who installed everything. I now love my kitchen!
Mrs Thurtle - Norwich
I was impressed by the relaxed fashion by everyone that carried out their work. It can be a stressful time for the customer as they know they are ‘in the hands’ of professionals who know more than they do. This fact as well as all the upheaval can cause stress. I was amazed to find I did not feel stressed - for which I am also very grateful. Please pass on our many thanks for the combined efforts of all the ‘Kestrel People'.
M Annesley - Shipdham
I am so pleased with my new kitchen and cannot praise you highly enough. I would have no hesitation in recommending Kestrel to any prospective purchasers. From the earliest consultation full consideration was given to how I wanted my kitchen. Your co-operation, advice and meticulous attention to the smallest detail was excellent. Disruption within my home during the fitting period was kept to an absolute minimum and let me pay tribute to your excellent team - they are superb tradesmen. Many thanks for a job well done!
Mr Tyce, Thorpe Marriott
What a team! You designed my kitchen to maximise the space available with a quality product, craftsman made to high standards through to fitting and excellent customer service. Thank you to all concerned you deserve continued success!
Mrs Carman, Blofield
Terrine of Pheasant with Ale and Dried Fruits
Makes 16 slices in a 3lb terrine mould. First, pre-heat the oven to 170°C/Gas Mark 3
Ingredients
1kg minced belly pork
125g rindless, sliced streaky bacon
1 finely chopped medium onion
6 large pheasant breasts
Parsley, thyme and juniper berries, crushed
250g ready to eat apricots and prunes
50g shelled pistachios
100g walnuts
3 garlic cloves
200ml ale
2 teaspoons salt
Black pepper
Method
- Place the minced pork into a mixing bowl, add all the other ingredients except the bacon, pheasant breasts, apricots and prunes, and mix well.
- Line the loaf tin or Le Creuset terrine with the streaky bacon, letting it overlap the dish at the top.
- Place enough of the pork mixture in the dish to cover the base of the tin.
- Layer the pork mince with the pheasant breasts.
- Add the apricots and prunes in a line lengthways down the terrine.
- Add the remaining pork and pheasant breasts.
- Fold over the overlapping bacon.
- Place the terrine in deep roasting tin.
- Place the tin in hot water so that it reaches halfway up the sides.
- Put the tin in the pre-heated oven for 90 minutes.
- Remove the dish from the oven, press it down in the tin/terrine, and allow it to chill in the fridge overnight.
- Turn out, slice and serve at room temperature.














