This Friday’s showing of Three Billboards Outside Ebbing Missouri

This coming Friday would have seen the showing of the third film in our current season, Three Billboards Outside Ebbing Missouri.

As we are once again not able to gather on Friday we would like to share the recipe of another lovely cocktail, which the members of the Aylsham Picture House organising committee will be making and drinking on Friday.

Do join us in making the cocktail on Friday and toasting absent friends and the happier times which are hopefully just around the corner. And feel free to send us photos of yourselves and your creations so we can add them to our Facebook page!

Thinking of you all and hoping to see you again soon, very best wishes from all at Aylsham Picture House.

The French ’75*

Known in France simply as a “soixante quinze” (75), this is the perfect cocktail to lift the lockdown blues.


45ml gin
15ml lemon juice
7.5 ml sugar syrup (made by gently dissolving two parts sugar to one part water in a pan and chilling when cool)
Champagne or other bubbles


Place gin, lemon juice and sugar syrup in a flute, top up with bubbles
Maybe give it a (careful) stir
Add a twist of lemon peel if you have it – eh voila!
Quantities of gin, lemon juice and sugar syrup can all be adjusted according to taste (every recipe seems to call for something different quantity wise, so there really are no rules).

It’s best to chill not only the fizz, but also the gin, lemon juice and sugar syrup, so that the end result is suitably cold. Ice cubes can be added, and some recipes suggest it, but this does risk watering down the delicious end result.

*Inspiration behind the name: It is named after the French 75-millimetre light field gun which, due to its portability and rate of fire, was the mainstay of the French army during the First World War. The gun was known for its accuracy and speed, and the French 75 is said to have such a kick that it felt like being hit by just such a weapon. Cheers!

VE Day film from the archives

East Anglian Film Archive (EAFA) has put together a 10 minute compilation archive film to help us celebrate the 75th anniversary of VE Day. You can watch the film via EAFA’s website by following this link:
Presenting a snapshot of life on the home front, the film features archive material from across East Anglia and the compilation includes clips from a number of films in EAFA’s collection dating from World War II, with scenes from Aspley Guise and Woburn Sands War Weapons Week, Norwich city centre after the Baedeker raids, street parties celebrating VE Day, and more.
Full-length versions of most of the films featured can be found on the EAFA website, along with a variety of other films of wartime Britain, and for more information about the films or to delve deeper into the Archive’s collections you can contact You can also follow EAFA on Facebook here:
We hope you enjoy watching it.

This evening’s showing of Jellyfish

This evening we would have been showing the film Jellyfish, and we were expecting to be joined by the film’s producer Nik Holttum, who is also one of the famous mixologists who come and make us cocktails once a year in November.

As we are not able to gather this evening for what would have been (and will be, once we reschedule the showing) a memorable occasion, we thought we would mark it by giving you the recipe of the Jellyfish cocktail we were going to be serving.

We hope you join us in making the cocktail (or a version of it) this evening and drinking to absent friends and better times ahead. And feel free to send us photos of yourselves and your creations so we can add them to our Facebook page!

With very best wishes from all at Aylsham Picture House.

The recipe:

45 ml gin
3 tbspns Rhubarb Syrup
Juice of half a lime
(1 tbsp elderflower cordial, optional)
100 ml tonic water
14 rhubarb stalk, trimmed
Ice cubes
Make the rhubarb syrup ahead of time, so it’s cold when you start mixing drinks.
Fill a glass with ice cubes. Pour in the gin, syrup, lime juice (and cordial, if using), give everything a good stir and top with the tonic water. Serve with a rhubarb stalk as a stirrer.

Rhubarb Syrup (makes about 240 ml)
600g rhubarb, cut into 5 cm pieces
200g sugar
240 ml water

Put rhubarb, sugar and water in a heavy saucepan and bring to the boil.

Lower the heat and simmer, stirring occasionally, until the rhubarb is completely soft and the liquid has thickened slightly, about 20 mins. Pour through a fine sieve and let the rhubarb drain, pressing to extract all the liquid. Pour into a clean jar and cover.

Will keep in the refrigerator for up to 1 month.
Can be served with ice cream, or in gin cocktails.

Aylsham Picture house featured on BBC Radio Norfolk

Listen to today’s interview with Paul Vater on the popularity of film in the UK and in particular a focus on local cinema’s like ours.

There was also mention of our education project working in partnership with St Michaels, Aylsham High School and Norwich University for the Arts (NUA). More details of this project will be published soon. We hope you will get involved with this as much as possible.

Listen to programme from 8:51



We have received 97% approval votes for our last film from an audience vote on the night. A near full house enjoyed cocktails delivered by our returning friends “THE MIXOLOGISTS” who gave us delicious cocktails throughout the evening with dreamy drinks named “The Red Army” and “Bolshevik Bullet””Dr Zhivago” and “Larochka Twinkle”

Here are a selection of pictures taken by Lorna Townsend (our front of house supremo) – our audience enjoying this delightful evening

This slideshow requires JavaScript.


Owls and other raptors on show at our screening of The Eagle Huntress

We were delighted to welcome Simon and his team from Norfolk Wild Encounters to the screening of The Eagle Huntress. Our audience enjoyed meeting them and their owls, hawks and other birds of prey.

NWE is a Norfolk based friends and family organisation offering raptors for local shows and events. They offer a home and rescue raptors at their local sanctuary.

Click here for more about Norfolk Wild Encounters