ISSUE 17 www.appetitemag.co.uk August/ September 2013

TICKLE YOUR TASTEBUDS...

Antonio Carluccio BBQ bonanza Summer puddings Green power

15 fab recipe

Scan this code with your mobile summer loving device to access the latest news THIS MONTH, WE ARE MAINLY EATING AL FRESCO, RAIN OR SHINE! on our website

inside kitchen kit // ken’s veg // garden greens // girl butcher // just desserts // a superior supper // join the appetite Club

APP17.indb 1 12/08/2013 12:39 PEOPLE OF JESMOND & GOSFORTH DABBAWAL IS COMING TO A PLACE NEAR YOU, END AUG...

STREET FOOD PIONEERS OF THE NORTH EAST

DABBAWAL HIGH BRIDGE: 69-75 HIGH BRIDGE, , NE1 6BX TELEPHONE: 0191 2325133 EMAIL: [email protected] DABBAWAL JESMOND: 1 BRENTWOOD MEWS, JESMOND, NEWCASTLE UPON TYNE, NE2 3DG TELEPHONE: 0191 2813434 EMAIL: [email protected] WWW.DABBAWAL.COM

APP17.indb 2 12/08/2013 12:39 PLACE YOUR Editor's love of outdoor ORDER 4 CLUB eating, whatever the weather, Great places, great offers 6 FEED...BACK creates an al fresco frenzy... Hot gossip from the world of appetite 8 GIRL ABOUT TOON When I grew up, in the days when the making a picnic. I am an afi cionado of Our lady Laura’s adventures in food world was black and white and Vesta al fresco. My mother would be proud! ready meals were considered the height of 10 IT’S A DATE culinary sophistication, the term 'al fresco' It's not all sunshine and Pimm's, however. Fab places to tour and taste was restricted to the conversation of that Family holidays in the Highlands are PEOPLE OF rarefi ed higher eschelon of society posh dominated by daily route marches with 13 OUI, CHEF! enough to picnic at the . packed lunch and this can prove damp (see Jérôme Cogné’s Pate de Campagne evidence, left, of day three of this summer's Had the term been presented to me, Highlands holiday; close enough to the 14 VEG WITH KEN JESMOND a Yorkshire schoolgirl, during the car, for once, to make a dash for it). I The Pod host 14 Michelin stars long, hot summer of 1976 consider packed lunches on rain/ and counting when we had to dine outside sleet/hail-buffeted hillsides to because it was too hot to eat be character-building and fun, 16 GIRL BUTCHER & GOSFORTH our staple diet of tripe and while my kids consider that Charlotte Harbottle’s fl avoursome fowl onions in the house, I would no food, barbecue included, have assumed it referred should be eaten outside, even 18 THE GRAZER to something foreign and, on a sunny day, when they Anna’s sweet summer puds therefore, highly suspcious. emerge only to grab a burger and dash back inside to the XBox, 20LUNCH DABBAWAL But my, how we have progressed! curtains fi rmly closed. Al fresco feasting at Hotel du Vin I've spent much of the last month eating al fresco at every possible opportunity, I hope you, unlike them, 22 POPPING UP IS COMING TO basically because there remains something are inspired by this John Connell's pop-up feasts thrilling about it; presumably because I grew magazine's al fresco up in a place where the general outlook theme. Enjoy the sun 24 THE GODFATHER A PLACE NEAR was drizzle and tea was a grim affair while it lasts, and if Antonio Carluccio takes on the Toon undertaken in stubborn silence in a small you're a fair-weather room painted grey. Now, at the least sign picnicker, don't go to MASTER CHEF Jane Pikett, Editor 28 YOU, END AUG... of blue sky, I'm either lighting the barbie or the Highlands. Rising star Gareth Kyle's making a name 30 HEARTY Commemorating Flodden at the Red Lion We want to hear all about 32 HEALTHY APPETITE the food and drink you Super-charged foods to get you moving appetite.TICKLE YOUR TASTE BUDS... love in the North East, which means you can 34 COOKS' TOURS Be a fan! get fully involved in the Editorial 01661 844 115 A foodie tour of Morpeth region’s only dedicated Jane Pikett - [email protected] food magazine. 39 DIG THIS Advertising 01661 844 115 Alastair Gilmour’s fruit shoots If you like something, we want to know Joanne O’neil - [email protected] about it, so tell us. Better still, take a THE DIARY Website www.appetitemag.co.uk 56 picture and send it to us. Beautiful people, beautiful places Designed & Published by And if you cook something you’re proud of 62 JUST DESSERTS (or something you’re not!) email us a photo Cherry-oh! and a description and we might even put it STREET FOOD PIONEERS OF THE NORTH EAST on our page or in the magazine. Unit One, Bearl Farm, Stocksfi eld, Northumberland, NE43 7AL Fame at last! DABBAWAL HIGH BRIDGE: 69-75 HIGH BRIDGE, NEWCASTLE UPON TYNE, NE1 6BX TELEPHONE: 0191 2325133 EMAIL: [email protected] Photography DABBAWAL JESMOND: 1 BRENTWOOD MEWS, JESMOND, NEWCASTLE UPON TYNE, NE2 3DG TELEPHONE: 0191 2813434 EMAIL: [email protected] email [email protected] Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk WWW.DABBAWAL.COM

APP17.indb 3 12/08/2013 12:39 c c CLUB Hadrian’s Wall Trust brings you... LIFE WITH THE ROMANS!

RESTAURANT - SHOP - KITCHEN GARDEN SMOKERY - TEA ROOM -

Sunday September 15, 11am-4pm - activities for all the family Roman Army Recruitment Swordsmanship, battle games and food Tales from Seamus Stories from near and far, new and old Cure All A modern take on the herbs of Hadrian’s Wall Free, no need to book Details at 01434 604 216 FREE AMERICANO OR POT OF TEA Watch our website and Facebook for forthcoming events AT SWINNEY’S

Swinney’s Coffee Shop in Bedlington is offering appetite readers a free Americano or a pot of tea with every purchase over £2 every Saturday until September 15, 2013*. Site open 7 days a week from 10am - www.vallumfarm.co.uk Swinney’s is a family-run coffee shop offering homemade cakes Vallum, Military Road, Newcastle NE18 0LL Tea Room & Ice Cream Parlour 01434 672 652 including the popular beetroot and cake and tangy lemon David Kennedy Restaurant and Shop 01434 672 406 drizzle cake, scones, snacks and light lunches, alongside Doddington’s Dairy ice cream and Mocha Mondo locally roasted coffee. With its free @vallumfarm @dkvallumshop wifi connection, Swinney’s is also ideal for informal business meetings. Swinney's, 60b Front Street, Bedlington, NE22 5UB

*On production of this magazine or a print-out of this offer from BEST WESTERN www.appetitemag.co.uk Derwent Manor Hotel HALF-PRICE Ice Bar in Morpeth is offering appetite readers the opportunity to HALLOWEEN MURDER ICE CREAM enjoy a half-price ice cream sundae AT THE MANOR SUNDAE when they spend £5 or more on any SATURDAY 26TH OCTOBER 2013 at 7pm ice cream sundae from the menu until September 15, 2013*. Ice Bar is Morpeth's only dedicated ice cream parlour and home to a range of amazing flavours – some familiar, some most definitely not – including an occasional appearance from a limited-edition mojito sorbet (alcohol-free) and a seabuck thorn ice Dress up in your witch’s attire, arrive on a broomstick and cream, which is high in vitamin C with have a devil of a night at Derwent Manor! A frightful murder great healing properties. There are all takes place in ghostly circumstances with ghoulish suspects!! the more familiar flavours in the huge Can you be the one to solve this murder…? range of Archers Jersey ice creams Arrive at 7pm prompt for an evening of entertainment and sorbets, a range of coffees with 3 course dinner served throughout the evening, fi nishing with a monster mash disco with our resident DJ. knickerbocker glory, chocolate sundae, Eton mess, milkshakes made with real £20.00 per person, fancy dress optional fruit and ice cream, chocolate-dipped EARLY BOOKER DISCOUNT cones, and more. Quote HALLOWEEN13 to receive a 10% discount before 31st August Ice Bar, 62 Newgate St, Morpeth, To book please contact the sales offi ce on Northumberland, NE61 1BQ

call 01207 592000 *On production of this magazine or BEST WESTERN Derwent Manor Hotel, Allensford, DH8 9BB E: [email protected] a print-out of this offer from W: bw-derwentmanorhotel.co.uk www.appetitemag.co.uk Follow us on @BWDerwentManor

4 appetitemag.co.uk To find out more about appetite Club, visit the Club pages at www.appetitemag.co.uk

APP17.indb 4 12/08/2013 12:39 CLUB

FREE BOTTLE OF HOUSE WINE AT MALMAISON FREE GLASS OF PROSECCO WITH

FREE Malmaison in Newcastle is AFTERNOON TEA FOR TWO AT THE AFTERNOON TEA offering appetite readers enjoying CALEDONIAN HOTEL lunch from the a la carte menu The Little Coffee House on Team a complimentary bottle of house The Caledonian Hotel in Jesmond, Newcastle, is offering appetite Valley, Gateshead, is offering wine until September 15, 2013*. readers enjoying afternoon tea for two a free glass of Prosecco each appetite readers a free afternoon Food at Malmaison is fresh, until September 15, 2013*. tea with every one bought until plentiful, seasonal, and served Traditional afternoon tea at The Caledonian is served daily with a September 15, 2013*. up in beautiful contemporary selection of freshly prepared finger sandwiches, freshly baked scones, The afternoon tea at The Little surroundings. The renowned preserves and clotted cream and a variety of cake and pastry delights Coffee House is £10.95 per MalBurger and Steak Frites are with a choice of tea or coffee at £19 for two. The heated outdoor terrace person and includes traditional favourites whatever the season, is perfect for taking in the vibrant buzz of Jesmond and inside, a stylish treats of finger sandwiches, scones while the summer menu features a contemporary interior complements the Georgian architecture. with clotted cream and homemade full grill selection with steaks and The Caledonian Hotel, Osborne Rd, Jesmond, Newcastle, NE2 2AT, jam, homemade cakes and tray skewer, salads, and mains tel 0191 281 7881, www.peelhotels.co.uk/hotels/caledonian bakes and a pot of tea or coffee featuring pan-fried sea bass and served in friendly surroundings. West Country lamp rump. *On production of this magazine or a print-out of this offer from The Little Coffee House, Malmaison, Quayside, www.appetitemag.co.uk within Country Baskets, Unit 4, Newcastle, NE1 3DX, tel 0844 Princesway North Team Valley 693 0658, www.malmaison.com Gateshead NE11 0NF *On production of this magazine *On production of this magazine or a or a print-out of this offer from print-out of this offer from www.appetitemag.co.uk www.appetitemag.co.uk Mon-Sat 12 - 2.30pm

Bouchon Bistrot in Hexham is offering appetite readers a free glass of house wine with every starter and main course ordered from the a la carte menu, Mon-Wed, until September 15, 2013*. Bouchon, home to fresh, plentiful, TWO AFTERNOON TEAS FOR £22 French country food created from the best available produce by a Curiously Wicked in Morpeth is offering appetite readers the opportunity team headed by head chef Jerome to enjoy afternoon tea for two for £22 – a saving of £13.90 on the usual Cogne, is renowned for its tastes price for two of £35.90*. of the French countryside and its Curiously Wicked is a chocolatier, patisserie, tea room and authentic attractive prices. Gordon Ramsay Edwardian home-from-home, where customers are treated to a living also named it the UK’s Best Local period drama, the staff attired in period costume. French Restaurant, which is high The food at Curiously Wicked is all homemade, the comfy Snug with its praise indeed. Chesterfields is home to morning coffee, afternoon tea and chocolate Bouchon Bistrot, Gilesgate, indulgences, while the dining room is home to wonderful dishes by head Hexham, NE46 3NJ, chef David Hall. tel 01434 609 943, Curiously Wicked, Sanderson Arcade, Northumberland, NE61 1NS, www.bouchonbistrot.co.uk tel 01670 458 183, www.curiouslywicked.co.uk

FREE GLASS OF *On production of this page or a print * On production of this magazine or a print-out of this offer from out of this offer from www.appetitemag.co.uk when booked with at least 24 hours’ notice WINE AT BOUCHON www.appetitemag.co.uk before September 20 and redeemed before October 15, 2013

To find out more about appetite Club, visit the Club pages at www.appetitemag.co.uk

APP17.indb 5 12/08/2013 12:40 HOT GOSSIP FEED...BACK! It’s here at last, your opportunity to be in print! Just email your recipes, feedback and foodie news and we will do our bit to print your stuff, put it on our website or tweet it. Fame at last! Email [email protected] or tweet @appetitemaguk

“Tried this out this weekend, absolutely gorgeous afternoon, good wine, great tapas (and HUGE portions), lovely surroundings .” PICKLED! “Just had the best tapas ever”

Mon-Wed 10am - 4pm • Thu-Sat 10am - 11pm Sunday 11am - 3pm 196 Whitley Road, Whitley Bay www.thejoffers.com /TheJoffers @JoffersCafe

As we write, the editor is happily These include wrapping baby munching her way through a large beetroot in tin foil with fresh jar of silverskin onions, sent to her raspberries and a few mint leaves by North East-based Ross Pickles, and barbecuing for a tasty side dish. FRESH, DELICIOUS complete with smart hamper, Who knew, eh? AND TRULY LOCAL if you please. Kids also like hard-boiled eggs The editor, who is partial to swirled in beetroot vinegar for a few Real food from passionate people her pickles, has up to now kept seconds until they go bright pink, the silverskins, beetroot and we are told, while we like combining Friday Steak Offer red cabbage in the hamper to beetroot with orange segments your favourite steak for £5, herself, and between mouthfuls is and goat’s cheese to make a buy 2 and get a free sauce squeaking delightedly at the cook’s great accompaniment for pie. tips provided by the people at Ross. Honest - try it! TRADITIONAL , PORK AND POULTRY produced here at Blagdon

SUMMER EATING, from burgers and sausage to quiche and coleslaw-we even OMNIVORES 'R' US have the beer and charcoal! Here in the appetite kitchen, we dinners rather than plating up, and FRESHLY PICKED VEGETABLES don’t hold with fussy eaters, yet insisting everyone at the table has naturally grown here on Blagdon Farm 67% of 2,000 mums who answered at least three dishes; getting a survey about family meals cook kids to help with the We know where ALL our different meals for different kids, with cooking; and freezing comes from! just under a quarter regularly making to minimise waste (you three dishes at a time. can freeze bananas, Open Tuesday-Saturday 10am-5pm This can add 25% on to the weekly muffi ns, herbs, even cheese Sunday 11am-4pm family food bill in extra ingredients sandwiches. We say, if in Open Bank Holiday Mondays and sounds like madness to us. doubt, serve them gruel; Some hints from Tenderstem (the they’ll soon learn which 16-18 e Milkhope Centre, Berwick Hill Rd, Blagdon NE13 6DA broccoli/kale cross) which carried side their bread’s T: 01670 789924 E: [email protected] out the survey, include: buffet-style buttered.

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APP17.indb 6 12/08/2013 12:40 HOT GOSSIP

Classically French... THEY’VE Sample our Cuisine at lunchtime with 2 courses for only £12.95 or 3 courses only £13.95 GOT Try our Earlybird menu available from 6pm - 7pm Mon - Fri Ant and Dec 2 courses only £14.50 or 3 courses only £15.50 TALENT with the boys in Blue Christmas Bookings Now Being Taken! SPOTTED: Ant & Dec plus the Civic Centre. They enjoyed haddock Open Monday - Saturday boys in Blue (the man/boy band, fi shcakes, chicken breast in tomato Lunch 12 - 2pm • Dinner 6 - 9.30pm you understand), helping to raise sauce, triple chocolate torte, cheese, an impressive £35,000 for Metro coffee and truffl es, before Ant & Dec Radio's Cash for Kids charity at a moved on to their favourite witchetty fl ash fundraising lunch at Newcastle grubs and kangaroo testicles (joking).

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk

???? CALLED TO THE BAR Irvins Brasserie on North Shields Fish Quay is a favourite with the appetite team, and its newly launched bar provides a relaxed space in which to graze on cured , cheese, razor clams, grilled COMING SOON and chorizo, washed down - MAMA MIA… naturally - with lashings of wine, beer We hesitate to admit it, dear and spirits from the well-stocked bar. reader, but this photo features Irvins' owner Graeme Cuthell used our own Girl About Toon, Laura to be private chef for Andrew Lloyd Emmerson, tucking into - wait for Webber, so ask nicely and he might it - a Bolognese sauce sandwich. “It’s throw in a few show tunes. the best use of leftover Bolognese I Irvins Brasserie, The Irvin know, and it tastes even better than it Building, Fish Quay, North did last night,” she says. Classy lass… Shields, tel 0191 296 3238

HOLY ORDERS AT In an impressive piece of jump-on-the-bandwagon marketing, THE FORUM the excellent Head of Steam pub WALLSEND in Durham is running a Lindisfarne Gospels menu to coincide with the exhibition of the Gospels at Durham Cathedral. The menu features 2-for-1 on daily specials, one featuring Chimay authentic Trappist beer. Bless 'em!

appetitemag.co.uk 7

APP17.indb 7 12/08/2013 12:40 ON THE PROWL

THIS MONTH, OUR GAL HAS MOSTLY BEEN BEACHING, BARBECUING AND HOLIDAYING. IT’S A TOUGH LIFE, BUT…

herbs from my very own garden. Exciting times… this is the fi rst year I’ve had a fully functioning, BRITISH PEA, healthy herb patch as opposed to a withered, un- loved, un-watered one, and what a delight it is to BROAD BEAN AND pick my own. On trips to the South of France and southern Spain, I’ve enjoyed health-giving fresh-grilled AVOCADO DIP sardines, all manner of prawns from crevettes to gambas, and simply delicious salads garnished SERVES 4 with olive oil. At home, the British summer options are delicious yet nowhere-near-saintly; I have developed an addiction to Northumberland Sausage INGREDIENTS Company’s Red Onion and Tarset Valley Marmalade 100g fresh broad beans, podded variety, and Aberdeen Angus and Wagyu beef 100g fresh peas, shelled All this fabulous sunshine has driven me to eat burgers picked up at Wark Village Store. outside as much as is humanly possible. Be Vegetable and halloumi kebabs went down a 1 ripe avocado it barbeques, fi sh and chips on the beach or storm at my barbie, though not so well as Simon 1 lemon, juiced picnics - if it ain’t outside, I ain’t eating, is my Walsh of Close House’s BBQ spatchcok chicken 1 tomato, deseeded and fi nely chopped summer mantra, rain or no. and summer ‘slaw, featured in the last appetite. 2 tbsp extra virgin olive oil BBQs, fi sh and chips and seaside ice cream are Fish and chips from Coleman’s on South Shields not in my mind the healthiest of dishes, but for me beach fuels my summer seaside walks, while up salt and black pepper they are the epitome of British summertime, and in lovely Amble, walks are complemented by the thus should be enjoyed wholeheartedly. I have been catch of the day at the Boathouse, followed up by METHOD tempering these with summer salads garnished with Spurelli’s amazing ice cream. Using two medium-sized pans boil the broad beans and peas for 2-3 minutes. Unless very young and fresh it’s a good HERBY BBQ SHALLOTS idea to squeeze the broad beans out of their shells once cooked - you will be SERVES 4 METHOD rewarded with a deliciously tender bean. Peel the shallots. Take a piece of tin foil Cut the avocado in half, remove INGREDIENTS A3 in size and fold in half. the stone and scoop out the fl esh. 20 medium- Place shallots, garlic and thyme on the foil Roughly chop and place in a medium sized shallots and season with salt and pepper. Pour over sized bowl. 4 cloves garlic the olive oil and close up all the sides of the Poor over the lemon juice and mix well. 20g thyme foil. Cook for 25-30 mins on the edge of the Now add the broad beans, peas, 100ml olive oil BBQ grill, turning once after 10-15 mins. tomatoes and olive oil, season with salt and pepper, mix well and serve.

8 appetitemag.co.uk

APP17.indb 8 12/08/2013 12:40 STARTERS

MULTI AWARD WINNING BUSINESS Fully stocked Butchery with beef & lamb from Widdrington Farm Celebrate Our Great British Summer with BBQ packs – all home made burgers & sausages Tempting, tasty homemade treats in Coffee Shop Gift shop bursting with ideas for everyone Traditional Home made Sunday Lunch 12-2.30pm from £5.99 ‘ROYAL’ APPROVAL Every Friday Local Haddock with Home made Chunky Chips from £5.99 Nick Shottel, operations director and front-of-house man at Terry Opening hours Tues –Sat 9-5, Sun 10-4 Laybourne’s 21 Hospitality Group, has been invested within the OPEN BANK HOLIDAY MONDAY 26 AUGUST 10-4PM Royal Academy of Culinary Arts. WIDDRINGTON FARM, WIDDRINGTON VILLAGE, Following an investiture ceremony at the Academy’s AGM in MORPETH, NORTHUMBERLAND , Nick was welcomed into the Academy Fellowship; the NE61 5EA TEL 01670 760181 only person from the North East to have received such recognition www.thecountrybarn.co.uk and among only 50 in the country. A familiar face and a seemingly ubiquitous presence, Nick’s been at Laybourne’s right hand man for more than 25 years.

COMING SOON

AT QUACKERS THE BROADWAY News from The Cluny pub in Newcastle’s Ouseburn Valley, where the TYNEMOUTH inaugural annual rubber duck race attracted no less than 200 ducks. First prize and the coveted Golden Duck Trophy winged its way to Anth Steele, whose Misfits-themed duck was judged to have been nearest the finish line when an unfortunate tide-reversal called for a change in the rules. As the ducks did a swift reverse back to the starting line the leader at that point was declared the winner. The event raised funds for The Ouseburn Farm, and everyone, ducks included, had a fine old time. appetitemag.co.uk 9

APP17.indb 9 12/08/2013 12:40 IT'S A DATE! Get the buzz Vallum Farm and artisan community near Corbridge is holding bee workshops for youngsters. Countrywoman and bee expert Ann Rutherford (pictured) will host one-hour Children’s Bee Workshops on August 31, Alnwick Food with fun activities to learn EAT! about bees and a big NewcastleGateshead and Beer Festival bee hunt. The annual Alnwick Beer Festival and Food Tickets £15 per party of one adult and one child, EAT! NewcastleGateshead celebrates its Festival arrives in September, bringing some of places limited. To book, tel 07770 756 570 or seventh year with a programme of eclectic the fi nest food and drink to Northumberland. email [email protected] foodie events Saturday August 24–Sunday Super chef Jean Christophe Novelli (pictured) September 8. returns for the Food Festival on September In addition to a full programme of events, 21 and 22 along with more than 50 stalls in The world’s your oyster there’s also a Festival Fringe this year, which the Market Place and a programme of chef Hardwick Hall hosts the 10th annual North East includes the Summer Fest at the demonstrations in Northumberland Hall. Oyster Festival on September 20, beginning with a Toffee Factory in the Ouseburn Valley, where The three-day Beer Festival at Alnwick Town fi zzing Tattinger Champagne reception followed by you can enjoy Riley’s Fish Shack char-grilled Hall September 20-22 features a 35-strong a three-course fruits de mer menu and free-fl owing lobster, cheese from Doddington Dairy, and line-up of ales, predominantly from Cumbria, drinks plus entertainment, with music, trapeze artists speciality breads from Sugardown Bakery Lancashire, Northumberland, Tyne & Wear and acrobats. washed down with schnapps, real ale and and Yorkshire. Cheers! Hardwick Hall, Sedgefi eld, Co Durham music from The Bagdaddies. www.alnwickfoodfestival.co.uk tel 01740 620 253, www.hardwickhallhotel.co.uk September 14 from 5pm, tickets £30 per head inc two schnapps and all food from www.rileysfi shshack.com North Shields Proper Garlic festival At the main festival, hghlights include Food and Drink Festival Give garlic the credit it’s EAT!’s Speakeasy Salon which will pop up due at Wallsend Hall Garlic in a secret location to serve up four days The people behind Hot Stuff Chilli Company and Festival on August Bank of masterclasses, demos, workshops and The North East Chilli Festival, in conjunction with Holiday Sunday. There’s going screenings led by chefs, artisans, experts, North Tyneside Council, will bring us the North to be a food tent stuffed with all manner of treats sommeliers and mixologists. EAT!’s Cake City Shields Food & Drink Festival on Saturday including a fair helping of garlic, a beer tent, live returns with amateur and professional bakers August 31 and Sunday September 1. With scores music and family entertainment. If you over-do it, just fashioning 100 landmark buildings out of of producers from the North East and beyond, stuff a handful of fresh parsley in your mouth and cake, while the Big EAT! Weekend features the festival aims to inspire a love for artisan food you’ll be sweet again! the new EAT! Street and The Boiler Shop and drink. Demos and kids’ entertainment will Garlic Festival, August 25, Wallsend Hall, Steamer at the iconic former locomotive lend a festival vibe. The Green, Wallsend, NE28 7PA works of Robert Stephenson. www.properfoodanddrinkfestivals.co.uk tel 0191 263 7022, www.wallsendhall.co.uk Visit www.eatnewcastlegateshead.com

Join Jean-Christophe Novelli A LITTLE HIDDEN GEM IN TEAM VALLEY for another feast of fun. Over Offering a selection of Fresh Soups, Sandwiches, dotties deli 70 fantastic food stalls, visit Toasties, Wraps, Scones & Cakes all homemade the farmyard animals in our Corporate Delivery & Buffet Menu’s available travelling farm, Alnwick Beer Wedding Cakes, Cupcakes, Cakepops Hot and cold sandwiches Festival featuring over 30 and Wedding Favours - made to order made to your tastes real ales, sample some great and requirements. street food, pizza making, jazz brunch and lots, lots more. Delicious homemade pies, Saturday 21st and Sunday 22nd September cakes, soups and much more. Follow us @alnwickfoodfest Eat in or Takeaway Within Country Baskets, 4 Regent St, Blyth, Northumberland Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF TEL: 0191 4473404 Tel: 01670355606 www.thelittlecoffeehouse.co.uk Visit us on facebook @dottiesdeli ...GREAT PLACE FOR GREAT COFFEE 10 appetitemag.co.uk

APP17.indb 10 12/08/2013 12:40 STARTERS

GONE TO POT Our own Laura Emmerson tried her hand at making her own pots thanks to brilliant Newcastle potter Marvin Kitshaw who says, “as long as it’s made of clay and holds water, you’ve made a pot,” which is fortunate considering our Laura’s artistic, um, talents. From butter dishes to money banks, hip fl asks to chicken roasters, you can make whatever you fancy at Marvin’s Muddy Fingers Pottery workshops in Newcastle, WE which is how Laura ended up with a hip LIKE! fl ask decorated with skulls (Marv’s own FENTIMANS & owl versions, which are for sale at Muddy Fingers and online, are pictured, right). BLOOM GIN & TONIC Read Laura Goes Potty in the We love all things Fentimans – the Hexham-based next appetite. Meanwhile, Muddy range of botanically brewed mixers with a delicate Fingers classes run Tues and Thurs, balance of natural herbs and spices. So it was 6pm-8.30pm, starting September 3, with joy unconfi ned that we discovered they have with classes for all abilities. Book now added a little spirit to their tonic water with a a taster set of two (£30) and then splash of Bloom – a fl oral premium London dry gin blocks of six (£80) with Marv, tel enriched by the natural botanicals of chamomile and 07904 686 890 or Diane, tel 07590 honeysuckle from an English country garden. Our 803 081, at Muddy Fingers Pottery, tasters were split into #1. Delighted #2. Needs to be Mushroom Works, Ouseburn Valley, stronger (6.5% alc by vol) and #3. Too lemony. But Newcastle. Buy Marv’s pots at the consensus was that it’s a winner www.muddyfi ngerspottery.com

New Menu - New Look

Experience our new look and our fabulous new menu which brings a touch of the Continent to Alnwick with a warm welcome, great wines and favourite Bistro Classics using local Northumbrian produce. Open from 10am to 9.30pm. Call us on 01665 602109

Bondgate Within, Alnwick NE66 1TD www.classiclodges.co.uk

11/4/13 White Swan appetite Magazine 128x190mm £25.indd 1 appetitemag.co.uk11/04/2013 15:4511

APP17.indb 11 12/08/2013 12:40 STARTERS

award winning farm shop and café

It’s Barbecue Time!! At Knitsley we pride ourselves on our farm butchery which is at the heart of our business! We offer high quality beef, lamb and traditional rare breed pork alongside award winning bacon, sausage and our own cured gammons and ham. We are renowned for our Pork, Huntsman and meat pies and home produced Corned Beef, terrines and pastrami In our shop you’ll fi nd a superb selection of cheeses, fruit, vegeatable, jams, pickles and much more! Home made bread and cakes are always available created by our artisan baker Kevin Why not visit our cafe where you can dine indoors or alfresco in our beautiful courtyard We look forward to see you a warm welcome awaits! IT’S A GIFT KNITSLEY FARM SHOP Tasteclub (www.tasteclubhq.com) has launched a range of expertly East Knitlsey Grange Farm, Knitsley, curated corporate hampers and gifts featuring some of the best of Consett DH8 9EW the region’s food and drink. Tasteclub is reinvesting all the profi ts from Open Tuesday - Saturday 10am - 5pm Sunday 10am - 4pm the hampers in promoting independently produced food and drink and Tel: 01207 592059 there’s a wide selection to choose from, including the Chilli-Lovers www.knitsleyfarmshop.co.uk Hamper, the Perfect Picnic and the Great North Micro-brewery Box. To fi nd them, go to http://tasteclubhq.com/corporategifts

WE LIKE! THE WESTWOOD BURGER The No.19 golf club house at Close House, where world top ten golfer Lee Westwood is attached tour professional, is currently serving up The Westwood Burger - two prime burgers with melted cheese, crispy bacon and a special burger sauce sandwiched in a brioche bun and served with proper homemade chips. It’s a monster which recently beat Westwood’s young son, who ordered it because it had his daddy’s name on it. The one pictured was polished off by appetite’s own Jonny Pears on a recent visit. Man vs. food – are you up to it? The Lee Westwood Burger, £14.95 at No.19, Close House, Heddon-on-the-Wall, Newcastle, tel 01661 852 255, www.closehouse.co.uk 12 appetitemag.co.uk

APP17.indb 12 12/08/2013 12:40 jerome cogne

Jérôme Cogné head chef at Bouchon Bistrot, Hexham, brings a taste of the robust, country food of his homeland to you, in every edition of appetite.

Bouchon, Gilesgate, Hexham, NE46 3NJ, tel 01434 609 943 www.bouchonbistrot.co.uk

amount in the terrine as it PATE DE CAMPAGNE will shrink while cooking. No secrets For presentation, as well as taste, lay the three bay OUI SERVES 16 leaves nicely on top of the This month, Jérôme is keen CHEF! Ingredients terrine prior to cooking. to share his favourite recipes 1.5kg pork throat Egg wash the top of the 1kg belly pork terrine in order to get a I have recently had some recipes again, which is why I am offering it to 50g salt nice, shiny fi nish. Use a published in a new book, Relish you here, so you can try it at home. 1 tsp white pepper (ground) bain-marie - an ovenproof North East and Yorkshire, a superb I have also been talking to our 5 shallots container (large enough collection of recipes from chefs suppliers this week; a crucial part ¼ bunch fl at-leaf parsley to hold the terrine) with throughout the region. of every chef’s job. It is so diffi cult 3 eggs (inc 1 for egg wash) water - and cook the People are often surprised to fi nd now to fi nd really good, family-run 300g crépinette (small, terrine at 180C/Gas 4 for that chefs are happy to reveal their suppliers; those smaller companies fl attened sausage) approximately 1½ hours. recipes, particularly those that are where the owners know everything 3 bay leaves Allow the terrine to cool close to our hearts, but these recipes about their produce. down then refrigerate. cannot be kept secret or they will I don’t want to work with the Method This is best served at room die with us. The guys in the kitchen giants of the industry; it is the small Mince the pork throat and temperature with toasted here at Bouchon are the future, and producers who give us the best belly, shallots and fl at-leaf bread, small cornichons I would enjoy nothing more than produce, and that allows us to tell our parsley together. Add the (gherkins) and, most visiting their restaurants in future customers so much more about the salt, pepper and two eggs. importantly, a nice glass and fi nding the Pate de Campagne food on their plates. Mix well. Lay the crépinette of red wine, relatively light we serve here on their own menus. We are not magicians. If a supplier inside a cast iron terrine to medium. It's my taste of This recipe is more than 100 years brings us a bad product, we cannot mould - this will help the home. Bon appétit! old; I learned it at the restaurant turn it into an amazing dish; so the mix hold together during From Relish North East where I trained, and it has been supplier, and the consistency of their cooking. Add the mince, and Yorkshire £20 at passed through generations of chefs, product, is key. Remember this when making sure you put a large www.relishpublications.co.uk as a treasure to be created again and you make our Pate de Campagne!

August Food Market Family Entertainment Bank Holiday Sunday Beer Tent Competitions Live Music Garlic Galore & More...

SUNDAY 25TH AUGUST The Green, Wallsend www.wallsendhall.co.uk 0191 2637022

appetitemag.co.uk 13

APP17.indb 13 12/08/2013 12:40 Ken holland KEN’S Pod stars VEG Vallum Kitchen Garden is awash

with Michelin-starred chefs... Served up in the Chef's Pod by David Kennedy at Vallum, July 23

I had a rush of adrenaline earlier of 12 diners seated at a communal herbs stretch before the pod, so today which reminded me of the table, working with produce picked our diners can feast their eyes Ken and Tracy Holland’s family veg fi rst time I careered down a hill on as they need it. It’s an honest, on crops of Tokyo Cross turnips business is renowned nationwide my boyhood bicycle and realised rustic environment, and there are (smaller than a fi ngernail), inch- for its heritage and micro varieties. that there was a distinct possibility even old wooden organ pipes on long Paris Market carrots, Crimson They supply many of the region’s I might not be able to stop. the exterior walls fi lled with edible Globe and Chioggia beetroot, and and the UK’s best-known chefs, plus For life here in the Garden has marigolds, pansies and nasturtiums red, green and yellow chard. the Tea Room at Vallum and the new gathered pace since we started for a splash of colour and taste. And to think that only last David Kennedy at Vallum Restaurant. inviting some of the UK’s leading David Kennedy, whose restaurant spring, this was a rough fi eld, The Vallum Kitchen Garden, poly tunnels and raised beds can be seen chefs to pop up at our fantastic at Vallum overlooks the Garden, transformed by the team during from Vallum’s Tea Room and the new Chef’s Pod. The Pod, made has already hosted three pop- the March snows, when we built Restaurant and if you pop by you from reclaimed timber by the ups here, and Terry Laybourne of the polytunnels, and the April thaw, may be invited to wander through the brilliant Paul and co at Trunk Café 21 heads here within a few when we made the raised beds. Kitchen Garden and rub shoulders in Bellingham is now up and days of this column going to print. As a grower, I’m inspired by a with chefs who dropped by to pick running at the heart of the Garden, The confi rmed list continues with book that described how a French their own. Ken is also growing where the list of visiting chefs Gleneagles’ Andrew Fairlie, Simon vegetable farmer grew jewel-like director at Simon Rogan’s L’Enclume in The Lakes. is becoming longer and more Rogan of L’Enclume, Claude Bosi vegetables for great chefs. I knew Vallum Kitchen Garden, illustrious by the day of Hibiscus in London, and the we'd do the same, but I never Vallum Farm, Military Road, They love the Pod - a cross region’s newest Michelin star, imagined we might also be hosting East Wallhouses, Newcastle, between a traditional shepherd’s James Close of the Raby Hunt. those chefs in our own garden. NE18 0LL, tel 01434 672 822 shack and an old-fashioned gypsy At the heart of the garden, I just hope I can keep up! Twitter @northcountryken caravan, where they cook infront our raised beds of micro-veg and chefspod.wordpress.com

Dine with us at National Glass Centre

Dine in our Brasserie which Look out for our special celebrates a wonderful mix Gourmet Evenings coming soon of traditional regional fayre in association with TASTECLUB. accented with flair and a modern twist. Open daily from To book a table or for more 10:00 to 17:00, or try our brand information please call 0191 new evening concept every 515 5555 or email info@ Friday and Saturday evening nationalglasscentre.com from 19:00-23:00, with an early National Glass Centre, Liberty evening special on Fridays Way, Sunderland SR6 0GL from 17:00. nationalglasscentre.com Follow us on Indulge in one of our delicious twitter @NGC_Brasserie signature dishes, or try our daily specials, complemented National Glass Centre is by guest beers and wines from also available for your own around the world. Using only private events, celebrations the finest, freshest ingredients, and weddings. Contact locally sourced and prepared [email protected] or with passion. call 0191 5428115

14 appetitemag.co.uk

APP17.indb 14 12/08/2013 12:40 Christmas Advert 190x260mm.pdf 1 07/08/2013 17:23

APP17.indb 15 12/08/2013 12:40 Charlotte Harbottle

Charlotte Harbottle, one of the country's few BBQ SPATCHCOCK lady butchers and, in our opinion, a food genius, is here every month. Read CHICKEN more of her musings (ask your friendly butcher to at www.girlbutcher. spatchcock a chicken for you) blogspot.com and meet her at Charlotte’s Butchery, Ashburton Road, Gosforth, Ingredients Newcastle, NE3 4XN 1.3kg chicken, spatchcocked tel 0191 2851988 a little beer or water, to taste 2 lemons, quartered, to serve For the marinade: GIRL 3 tbsp olive oil, plus extra to serve BUTCHER 1 tsp paprika, plus extra to serve 1 garlic clove, crushed zest and juice 1 lemon zest and juice of 1 lemon

Method Mix together the oil, paprika, garlic, Flavour to savour lemon zest and salt and pepper. in clingfilm or in any form of plastic it will sweat and Brush this all over the skin of the Chicken is flavoursome go off much faster. All meat and poultry needs air spatchcock chicken and leave in and moist when you buy circulating around it to stay fresh, in the shop and at the fridge for 30 mins to marinate. home. Obviously, in a domestic fridge this is less easy, To cook on a barbecue: cook for 5 and store it right... but baking paper or foil wrapping is far better for mins each side in the centre, then fresh meat than plastic. draw aside to the edges to cook on A common question I get asked is, ‘does your Also, if poultry has been bought in a supermarket a gentler heat. Turn regularly. Baste chicken taste like chicken?’ I’ve always found this it is often gas-flushed and injected with water to in between with beer or water. To curious, as it seems people often regard chicken as preserve it, which means that it can lack flavour and check that it’s cooked through, bland, which means they use it most as a platform often shrinks to half the size when you cook it. pierce with a knife between the to take on other tastes rather than as something Most butchers offer fresh poultry and I strongly thighs and breast bone: the flesh genuinely delicious in its own right. recommend you use your local butcher to avoid the should be white and firm. But fresh, naturally fed and reared poultry can pitfalls above. Poultry is better if it is sourced as locally Remove from the heat and leave have an incredible flavour all of its own, and to find as possible, but quality is important, too. Butchers in to rest, covered with foil, for 10-15 it, all you need to do is ensure you buy from a good the North East source their poultry well. Mine is from mins. Cut into portions, drizzle over producer and you'll notice a massive difference. Cumbria and I find it's beautifully consistent for flavour lemon juice and seasoning, plus Customers also often ask about how to ensure and moisture. Take care where you buy, and you can a little oil and pinches of paprika. the freshness of chicken. Well, if poultry is wrapped enjoy the same quality. Serve with the lemon quarters.

BRING ON The Red Lion Inn THE CHEESE... Continental & English Cheese in Milfi eld, Northumberland, NE71 6JD Over 150 of the fi nest quality cheese’s to choose from • A large selection of Herbs & Spices Delicious Home Cooked Food • A selection of fl avoured nuts B&B • Old Fashioned Sweets Award-winning hospitality £30 per person Matthew’s Cheese Real Ales On Tap 23-24 Grainger Arcade, Grainger Market | Tel: 0191 2324265 Selection of well-kept beers Annual Beer Festival (June/July) Regular Social Events & Offers Wednesday: Quiz Night Thursday: Pensioners’ Lunch Sunday: Carvery Outside Bar Hire: Hog Roast & Catering 01668 216224 | iain@redlionmilfi eld.co.uk Find us on facebook Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.redlionmilfi eld.co.uk www.teaandtipple.com Telephone: 01434 632886 16 appetitemag.co.uk

APP17.indb 16 12/08/2013 12:41 STARTERS

Brocksbushes Farm Shop WE A Great Family Day Out! LIKE! Come & Pick Your Own Strawberries

STORM IN A TEA CUP Lovely stuff, this Storm Tea, which is organic and fl avourful in its 'silk' tea pyramids packed full of really tasty whole-leaf teas. Based in Newcastle, the lovely people at Storm Tea are evangelical about quality, taste and their eco credentials and, unlike the conventional fi nely cut tea you fi nd in mass-produced bags, these loose-leaf teas and infusions are full of big, juicy leaves for a proper brew. The online Strawberries, Raspberries, Gooseberries, Redcurrants, tea range includes black, herbal, green, rooibos, fruit, iced and white Blackcurrants, & Tayberries all available in season teas. There are also gift sets, teapots, glasses, mugs and accessories, £1 admission to the Pick Your Own fi elds, children free which appeals to us tea fans greatly. Storm Tea, tel 0191 250 7115, www.stormtea.co.uk Also why not try our Homemade Cream Teas in the Tea Room

Join us on and BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: [email protected] www.brocksbushes.co.uk

EGGSTRA SPECIAL Brothers Richard and Stephen Tulip of Co Durham-based Lintz Hall Farm - the North East’s largest and longest-established egg producer - have been shortlisted in the Poultry Farmer of the Year category in the 2013 Farmers Weekly Awards. Regarded as the Oscars of the agricultural world, the competition rewards innovation and lauds un-sung heroes. Lintz Hall Farm celebrates its 60th anniversary this year and the team will fi nd out if they’ve won the award in October.

APP17.indb 17 12/08/2013 12:41 THE GRAZER

Sweet summer Blogger and supper club host Anna Hedworth shares her sweet tastes of summer

I’ve been embracing the drinks on the Farne Islands looking pudding recently; simple, sweet, back at Bamburgh Castle glistening SUNNYHILLS tangy, summery, good old in the sunlight, and supper by candle British puddings. Meringues, light in a tiny island chapel. FARM SHOP bowls overfl owing with cream, A favourite moment was sitting fresh lemon and rosemary alone in the kitchen at Lindisfarne posset, sweet rhubarb and Castle eating leftover pudding, SUMMER FAYRE 2013 candied ginger compote are my listening to the sound of a small Saturday 24th August • 11am to 5pm summer favourites. concert below. I couldn’t have been Hog Roast I rarely make a pudding at home, happier, imagining this were my Real Ales and Cider from the Cask but with a recent series of very home while listening to the seals Bistro Open indoor and special summer supperclubs I’ve calling and watching the sea birds Alfresco dining and snacks been hosting with the National Trust swooping as the sun slowly set. Butchery and Delicatessen I’ve been experimenting with and Later, on the Farne Islands, the Ice Creams • Cream Teas • Farm Shop serving quite a few. sun shone as the puffi ns fl ew by Children’s activities, the opening of our new Lindisfarne Castle and the Farne and a minke whale was spotted. I ‘Children’s Play Trail’ and Bouncy Castle Islands have seen trays of possets only wish I could join our supperclub Featuring: ‘Summerland’ - the popular acoustic duo and plates piled high with meringues diners, but then being in charge of playing a vibrant mix of popular covers and original material. over the past few weeks, and as I the kitchen does have its perks; Andy Howey with his Birds of Prey and Reptiles write I’m three dining events down mainly in the shape of peace, quiet FREE ENTRY AND PARKING in a series of four in some amazing and leftovers. These have been Tel: 01668 219662 Northumberland locations. special evenings of beautiful food South Road, Belford, NE70 7DP We’ve hosted events on a battery in unique settings; the recipes here Email: [email protected] over-looking Holy Island, enjoyed offer a sweet taste of them. www.sunnyhillsfarmshop.co.uk For more from Anna, go to the-grazer.blogspot.co.uk 18 appetitemag.co.uk

APP17.indb 18 12/08/2013 12:41 THE GRAZER

LEMON AND ROSEMARY POSSET MAKES 8 SMALL PUDDINGS, OR 4 LARGE ONES

INGREDIENTS 300ml double cream and heat until it’s steaming, but 2 sprigs rosemary don’t let it boil. Then leave to infuse, anything from 2 lemons half an hour to overnight. 300ml double cream Remove the rosemary and lemon rind from the 110g caster sugar cream and put the cream back on the heat, adding MERINGUES 110g caster sugar, bring it slowly to the boil and MAKES 6 LARGE OR 12 SMALL MERINGUES METHOD simmering for 2 mins, then remove from heat and Peel off two big bits of lemon rind and take two add the juice of 2 lemons (about 60ml). Add to INGREDIENTS big sprigs of rosemary, add them to a pan and glasses, cups or bowls and pop in the fridge to set 2 egg whites give them a bit of a bash to get the oil out. Add for a few hours or overnight. 100g caster sugar METHOD Ensure all your equipment is spotlessly clean, because meringues don’t like RHUBARB AND CANDIED grease or dirt. Wiping the inside of your bowl with a cut lemon can help to get rid of any grease. Separate eggs, then GINGER COMPOTE whisk the two whites until they start to form soft peaks, add 50g of the sugar, SERVES 4 a spoonful at a time, whisking with an electric mixer into the whites, then add INGREDIENTS the next 50g and whisk until the mix is 300g rhubarb glossy, shiny and forms stiff peaks. You 2 balls candied ginger should be able to hold the bowl upside 2 tbsp candied ginger syrup down without accident. 20g-60g caster sugar, Place little balls of the mixture on depending on sweetness of rhubarb greaseproof paper and pop in the oven at 120C/Gas½ for two hours. Keep an eye METHOD on them, you don’t want them to colour, Chop the rhubarb into inch long chunks and fi nely you are basically drying them out slowly dice the candied ginger. Then add the rhubarb, at a low temperature. They should end up ginger, syrup and sugar to a baking tray. The amount crispy on the outside and still chewy in of sugar will depend on the natural sweetness of the middle. I’ve sprinkled with pistachios the rhubarb, so start with 20g and keep checking it and sugar, ground almonds and chopped as it cooks, adding more to taste. Bake in the oven hazelnuts so far, you could fold through at 180C/Gas4 until the rhubarb is soft and stewed, cocoa, lavender fl owers, cardamom about 20 mins. Stir the mixture, the rhubarb will sugar... anything you dream up. break apart and form a syrup with the sugar and ginger. Serve it with thick cream and little meringues. appetitemag.co.uk 19

APP17.indb 19 12/08/2013 12:41 REVIEW Hotel du Vin, City Rd, Newcastle, NE1 2BE, tel 0191 229 2200, www.hotelduvin.com/newcastle

the city, while my friend regales me with tales from Glastonbury festival spent with his teenage daughter and we bond over a new and shared passion for VW camper vans. And so Hotel du Vin's Al Fresco menu fi ts the bill. A short, simple collection of bistro dishes designed for the summer season. The menu offers two courses for £25 with a half bottle of wine, or three for £30 – knock Always off a fi ver if like me you need a siesta after a glass at lunchtime, but do give it a go if not as my friend smacked his lips over the lemony La Picoutine white offered with his lunch. We both went with the ham and nectarine starter alfresco which was suitably light and fresh. I'd have liked a little bread to mop up the tasty oil dressing and should have Mark Anderson eats al fresco asked for it as du Vin bake their own. I've lived on bread, olives and cheese through the at Hotel du Vin so-far stunning summer, and a meal seems incomplete without a crusty wedge. We fl icked through the Glasto Bloody typical, we’re enjoying one of the best pics on the iPad and planned a joint assault on next British summers any of us can remember and I year's festival in twin campers as our mains arrived. arrive at Hotel du Vin to sample the season's Al A risotto of summer vegetables for him and poached Fresco Menu on one of the few rainy days in July. salmon for me. I can’t wax too lyrical on either – both No matter, I was meeting an old friend who always dishes are beautifully presented, well cooked and tasty; brings a sunny demeanour with him to our infrequent good examples of fresh, light, simple cooking that the working lunches. I say working, no work ever takes season, for once, requires and we enjoyed them. place, but every day is a working day for him so we We're both regulars here and as usual we enjoyed pretend its work and he's tacked on a meeting with his the smiling, relaxed attention of the staff and want creative people at Ouseburn's nearby Toffee Factory to to congratulate the wine waiter in particular on his make it look as though it was all brilliantly well planned, knowledge and enthusiasm for every glass poured. As which it never is. I write this we are promised more good weather but my We settle ourselves next to a window in the hotel's tip would be to look out of the window and if you see bistro restaurant where we can at least admire the a bit of blue, pop down and sample a taste of summer decked courtyard that is often thronged in good weather in one of the nicest possible settings. Pretend to be as it provides one of the best outdoor eating spots in working if you must. Lunch!

20 appetitemag.co.uk

APP17.indb 20 12/08/2013 12:41 APPETITE ADVERT 260 X 190_Layout 1 08/08/2013 12:11 Page 1

The land of...

...really game birds

WIN We’re a game lot in Northumberland. Our varied bounty is full of tasty game from early season grouse a foodie break in and moorland rabbits to three varieties of . Low Northumberland in fat and cooked to perfection, their taste reflects the www.visitnorthumberland.com/eat rugged, spectacular landscape in which they roamed. A great game pie is always on the menu in Northumberland!

APP17.indb 21 12/08/2013 12:41 popping up

Pop-up restaurants allow access to the best chefs in interesting places. Rosie McGlade meets John Connell and Sally Walker, the culinary couple behind Eclectic Picnic Popping up all over

If you haven’t heard of John Connell, well, in Summerhill Square in Newcastle; it’s an old- sorry, it’s like saying you haven’t heard of Terry fashioned bowling club, but we’re making it look Laybourne or David Kennedy, fellow kings of like a restaurant for the night.” the North East culinary castle. It’ll be fairly informal with a tapas-style menu, John, North East Chef of the Year 2012, may and if all goes well, there’ll be further events over not have his own restaurant, but he links arms the summer. A more formal pop-up is planned with the two aforementioned and his pop-ups are for the South Northumberland Cricket Club very 2013. in Gosforth, with a seven-course taster menu He’s a genuinely nice guy, though put him in featuring lobster, suckling pig and asparagus. a black rugby kit and you wouldn’t want to be Sally, originally from Dumfries, made her standing in his way with a ball in your hands, for culinary name in Ireland, where she had her own this is one big New Zealander, with an accent award-winning restaurant, Stepping Stones, and that sounds like he got off a fl ight yesterday. Not worked for TV chef Rachel Allen as her food that he did: he worked in top restaurants on the production manager. South Island under Japanese and Austrian head John has also worked with Marco Pierre White, chefs before heading to London years ago, before Gordon Ramsay, and Bruno Loubet, while Sally landing in Newcastle in 1997. has worked with the Roux brothers. John also “I had a varied grounding, so I can do Japanese, has a keen interest in Newcastle College, where South East Asian, and classical European, so I he serves as a voluntary mentor for students and blend different styles, but it’s not for me to say if runs master classes at the Chef’s Academy (where I’m good,” he comments modestly at a kitchen table you can get a fi ve-course supper for £16, by the loaded with spectacular orchids brought back, very way). He also spent fi ve years as a consultant romantically, from a recent journey via Bangkok. for St James’ Park, where the big guns would What he will say is that he’s worked in various regularly ask him to cook for private functions at Michelin-starred establishments, including as head their homes. chef at Terry Laybourne’s original Cafe 21 on There’s a converted garage in their back Queen Street in Newcastle and in similar roles at garden, full of professional kit including blast Seaham Hall and the Vermont Hotel. freezer, ice cream maker, and strange boxes of He’s not into the over-used term ‘fusion’, powders. “I can do molecular,” says John in passing. preferring ‘eclectic’, and he and his partner Sally You can even hire his home kitchen, a la Walker have set themselves up as the Eclectic Rachel Khoo and her Little Paris Kitchen off the Picnic, doing outside catering with a twist for telly. He has six businessmen doing just that weddings, feasts, dinner parties, and pop-ups. at the weekend. The food is fresh and healthy with Asian fl avours Sally says they have their moments working used in contemporary European style. as a couple, but they’re used to it. “The fi rst time One day they’ll get a little bistro, he says, we met, in a kitchen of course, we fell out over but in the meantime, pop-ups suit family life ‘charlottes’ and ‘shallots’,” says Sally. “He asked which includes 11-year-old twins and a 14-year- me to bring a box over and I said ‘do you mean old daughter. potatoes or onions?’ It’s quite some accent he has.” “It’s something different,” says Sally. “John And off they go, into their fi ne foodie has a big reputation in Newcastle so it’s a way world, making a living from a passion on an of following him and doing something fun at the All Blacks scale. same time. You have to keep it interesting, so Follow Sally and John on Twitter on once or twice a month is enough. We’re doing one @sallywalker8

22 appetitemag.co.uk

APP17.indb 22 12/08/2013 12:41 popping up

appetitemag.co.uk 23

APP17.indb 23 12/08/2013 12:41 Carluccio

HE'S IN The TOON Godfather Antonio Carluccio has fi nally arrived in Newcastle. Liz Hands asks him, what took so long? enowned for his larger-than-life screen persona and his shock of white hair, Antonia Carluccio is actually rather subdued when I catch up with him at the opening of the eponymous Carluccio’s on Newcastle’s Grey Street. RAt 76, the furrows in Carluccio’s expressive face appear to be ploughed deeper than in his BBC show Two Greedy Italians. A day of travel from London, photocalls and meeting the region’s foodies, media, and movers and shakers has clearly taken its toll. Despite his obvious need for a nap, however, Carluccio is nothing less than charming as we settle down with a shot of espresso to talk about the latest restaurant in the Carluccio’s chain. While the fi rst Carluccio’s opened in London’s in 1999, there are now 85 restaurants in the empire – some as far afi eld as Dubai and Kuwait. But it has taken 14 years for Carluccio to feel the time was right to come to Newcastle. “We don’t just take any place,” he says. “It has to guarantee a lively business. We’re open from 8am to 11pm seven days a week and it’s a big investment, with personnel costs. So there has to be that liveliness. “But the fact we’re open so long means we can give food all the time, without limitation. I can’t abide it when you go somewhere and they say ‘no, you can’t have that now because it’s lunch’. If someone wants to come and have a coffee or a quick bite, that’s fi ne. “We’re not some big organisation where we’ll just push 200 venues out there. It’s very organic. We open about fi ve a year and it has to be because they’re in the right place and it’s the right time.” The right place, as it turns out, is the former NatWest building, where the distinctive royal blue branding now shouts out that Carluccio has arrived. “It’s funny to think we bought a bank,” he says. “They tell me the safes are downstairs, so I said ‘that’s where we can keep the truffl es’.” And, the right time is during a burgeoning of Newcastle’s celebrity culinary scene. Last year, Marco Pierre White opened his Steakhouse at Hotel Indigo, while Carluccio’s former protégé is set to open a Jamie’s Italian in the revamped Monument Mall. Carluccio has previously spoken about how, while chefs may

24 appetitemag.co.uk

APP17.indb 24 12/08/2013 12:41 Carluccio

appetitemag.co.uk 25

APP17.indb 25 12/08/2013 12:41 carluccio SUMMER

copy food from other nations, it will never be as STUNNER good as that prepared by someone from that country. But, he says he is “happy for Jamie Oliver, that he’s done so well,” adding, “there are customers for everyone.” Born in Salerno, Carluccio came to the UK in 1975 to work as a wine merchant. He became the manager of ’s Neal Street restaurant in Covent Garden, before taking over as owner. It was here that Oliver began his professional career, before the restaurant closed in 2007. Dubbed the Godfather of Italian food, Carluccio and his then wife Priscilla went on to open an Italian food shop before launching the restaurant venture and expanding the chain. The group was taken over by the Dubai-based Landmark group, with Carluccio’s valued at £90m. It means Carluccio has taken a back seat - a move that’s probably just as well when you consider how busy he is. Awarded the equivalent of a knighthood in Italy, along with the OBE for services to the food industry, he has written 13 books and appeared in TV shows including Antonio Carluccio’s Italian Feasts and Two Greedy Italians. Despite having relinquished overall control, On the menu: (clockwise) Carluccio's Penne Giardiniera, he is still heavily involved as a Carluccio’s Arancini Balls, and Cioccolato Fondente menu consultant. “The dishes are mostly from my books,” he explains. “So, there’s lots to choose from. Sometimes, it’s impossible to put something on the menu because the ingredients are only available in Italy, but it’s getting easier as more authentic Italian ingredients are imported.” Authentic, seasonal food which isn’t too fussy is Carluccio’s signature style. “I always say MOF - minimum of fuss, maximum of flavour. Fussy food is just unnecessary. I think some chefs want to show off, but why complicate things that are good themselves already? Recently, I was offered oyster with chocolate. I mean come on, who wants that?” Carluccio is clearly relishing taking centre during his opening night speech, he chooses Carluccio also places great importance on stage, his energy levels buoyed by the party to mark the occasion with one of his favourite the Speciali di oggi, the specials board, which atmosphere. Outside, he is stopped by a couple jokes, a classic about a farmer and his sheep allows each restaurant in the chain to offer who tell him they’ve been to the restaurant which we won’t repeat here. its own take on his cuisine. When we visit, three nights running. “It’s beautiful when Carluccio becomes most animated talking the specials include lamb with caponata and someone tells you how much they appreciate about his hobbies. Leaning on an ornate stick risotto with zucchini and gorgonzola – both it,” he says. “People visit Carluccio’s in London he has whittled himself, he beams with delight, of which were slated in a regional newspaper and, when they come back, they say they’d like saying: “I whittle all the time, it takes me around review during opening week, though on one here. Well, now they have one.” two to three days to finish something like this. I opening night, we find the kitchen is clearly Outwardly jolly, Carluccio has spent time paint, I sculpt, I go foraging. I collect things. I’m on fine form, serving up perfectly creamy, al battling personal demons. In 2008, he was never bored.” dente mushroom risotto, prawns wrapped admitted to the Priory clinic after stabbing Despite this, Carluccio won’t be in Proscuitto and arancini di riso, moreish himself in the chest with a kitchen knife in an disappearing from our TV screens or book rice balls with basil and ragu. These are incident which has variously been described as shelves. “I work because I like to work,” he says. followed by bite-sized versions of the Torta di a suicide attempt and an accident. Wherever “It’s not for the money. I think when someone Limone and Torta di Frutta, with blackberries the truth lies, Carluccio makes a conscious retires, they die, so I will keep on going.” and mascarpone, all washed down with a effort to remain cheerful, even inviting fans to Carluccio's, 89 Grey Street, Newcastle, delicate Prosecco. send jokes to him through his website. Indeed, NE1 6EG, Tel: 01912 302148

26 appetitemag.co.uk

APP17.indb 26 12/08/2013 12:41 Oceans Fish and Chip Restaurant and Takeaway Located on the popular Fish Quay at North Shields, you can expect great tasting, freshly cooked fish and chips to eat in or takeaway. Refreshments include white wine, red wine, draft Heineken, tea, coffee and soft drinks.

Oceans Restaurant is the perfect venue for lunch, afternoon tea or evening meal. Why not meet friends or family and enjoy quality fresh fish and chips at a stylish riverside location. Birthday celebrations and events catered for, call the restaurant with your requirements. At Oceans we look forward to welcoming old and new customers.

Open 7 days Opening Times Special offers visit website – (“Appetite” Specials quote): AP01 www.oceans-fishandchips.co.uk https://twitter.com/OceansFishChips oceansfi[email protected]

NEW RESTAURANT NOW OPEN FRONT STREET, PRUDHOE La TAVERNA 3 COURSE REAL ALE & CHICKEN BAR MEAL ONLY £5.45 Mon-Sat Lunch to 7pm - NOW OPEN! All Day Sunday AT MICHELANGELOS ichelangelo’s

Stella Road, Ryton NE21 4LU RYTON - Tel: 0191 413 2921 Hill Top, Dipton, Stanley DH9 9JY - Tel: 01207 571040 Front Street, Prudhoe NE42 5AA - Tel: 01661 834355 www.michelangelohotel.co.uk

APP17.indb 27 12/08/2013 12:41 great taste FIELDHOUSE FARM SHOP

• Home reared free range pork • A wide variety of fl avoured sausages & burgers Open: • Free range eggs, cheeses & other dairy products Mon-Sat 9-5.30pm • Local beef & lamb Sun 10-4pm • Local & British produced vegetables Also catch us at Tynemouth BBQ Meat Packs & top quality local meats Station Market every Saturday A Selection of Local Jams, Pickles, & Sunday Chutneys & Sauces

Field House Farm, High Spen, Rowlands Gill, Tyne & Wear Follow us on: NE39 2AX Tel: 01207 543260 www.fi eldhousefarmshop.co.uk MASTERchef Traditional Fish Smokers Specialities - Oak Smoked Salmon and ‘The Famous Craster Kippers’ Two-time MasterChef Live winner Visit our shop where all types of seafood & local produce are available all year round Gareth Kyle is popping up all over, Fax and mail orders now being taken RESTAURANT OPEN as Jane Hall discovers SERVING LUNCHES & EVENING MEALS As a teenager, Gareth Kyle off Whickham Front Street. had an unusual method of Gareth is a natural in the impressing the girls; he’d invite kitchen, working by instinct. them round to his house for a In 2010 he was a regional home-cooked meal. contender on ITV’s Britain’s Best And while other boys were Dish, serving a trio of desserts trying to impress the opposite of poached pears, peanut brittle sex with their sporting or musical and raspberries, rose-scented Craster, Northumberland NE66 3TR prowess, Gareth was tackling chocolate and Italian meringue Tel: 01665 576230 Restaurant tricky labour-intensive dishes like and raspberry macaroon served as 01665 576223 Shop lobster thermidor. a cocktail. In fact, one of his earliest Two years ago he won Website: www.kipper.co.uk culinary memories is sitting cross- MasterChef Live at the BBC legged on the floor of his bedroom Show at the NEC in with a girl he had a fancy for, Birmingham and was then invited sharing a chicken dinner he had to appear in a MasterChef Live created. He was 14. cook-off in London under the A COFFEE “The other boys thought watchful eyes of chef John Torode cooking was a bit naff, but I and restaurateur , SHOP WITH A quickly realised it was a good way walking off with the title again. to make a positive impression on “When Gregg came over and DIFFERENCE... the girls, and the added bonus was asked what I was making and I that I was actually quite good at it,” said a custard tart, he gave me he says. a hug,” says Gareth. “It seems he Home made soups, sandwiches, cakes, So good, that Gareth, 30 now likes his desserts!” scones, and Sunday Lunch with our own pork. Families, cyclists, nature lovers, muddy boots and with some notable MasterChef The next Geordie Garden and dogs all welcome. With stunning views of Live wins under his belt, is making Supperclub will feature his unique Northumberland and rare breed animals at close quite a name for himself in the take on the Gateshead bacon quarters this is a delightful, unique place to visit. world of pop-ups. floddie and seasonal game, and it Open 10am - 4.30pm Thursday to Sunday, Bank Holidays and every day during the school holidays Tickets for his three-night will be followed by another pop-up Open Friday and Saturday evenings from 6.00pm Geordie Garden Supperclub at with a North West theme in honour until 10.00pm for Dining at Dusk until the end of the Hermitage Community Garden of wife Rachel, who is from Wigan. the season, booking appreciated. near his home in Gateshead sold Tickets for the Geordie Garden Telephone 01669 621 115 out within days, and there are Supperclub, Sept 19-21, from or email [email protected] further pop-up dates this autumn www.facebook.com/gareth.kyle www.goatsontheroof.co.uk Fontburn, Morpeth, Northumberland, NE61 4PL at the restored Victorian garden or www.garethkyle.co.uk

APP17.indb 28 12/08/2013 12:41 great taste

METHOD Hard boil the eggs for four minutes and allow to cool. Divide the black and white pudding into four equal portions. Using cling film, place black pudding on one half and white pudding Swinney’s - a nice place to be... on the other and flatten out to a Friendly and comfortable thickness of about 1cm. Place Home baked cakes and scones one of the hard boiled eggs in Sample our popular beetroot and chocolate or tangy lemon drizzle cake the centre and carefully wrap the Snacks and light lunches pudding mixture around it being Free wifi connection We stock a range of Fentimans drinks and Doddingtons Dairy ice cream careful to ensure the two colours Ideal for informal business meetings don’t mix. Seal inside the clingfilm Now stocking Mocha Mondo and refrigerate for 20 minutes. locally roasted coffee GEORDIE SCOTCH EGGS Take off the clingfilm and roll SERVES FOUR each egg in the flour, dip in the 60b Front St, Bedlington, NE22 5UB tel: 01670 824 444 beaten egg and then cover in the INGREDIENTS breadcrumbs. Using a deep fat 4 boiled eggs fryer or a large heavy bottomed 200g white pudding pan, bring the sunflower oil up to

200g black pudding a temperature of 180C/Gas4. Promoters of Our Own, 1 spoonful Dijon mustard Carefully fry each egg one at a North Acomb Local & UK Produce For Over 30 Years a little water time for 8-10 mins until golden 1 egg, beaten and the pudding is completely 100g white breadcrumbs cooked. Carefully remove from 100g plain flour the oil with a slotted spoon and 500ml sunflower oil drain on kitchen paper.

BBQ TIME AT NORTH ACOMB UPSIDE DOWN FROZEN Aberdeen Angus steaks and Gluten Free Burgers, Spring lamb & pork, steaks & chops plus our range of distinctive and exclusive family recipe sausages all with a fl avour second to none. LEMON AND GINGER WHY NOT GIVE US A VISIT AND ENJOY THE VIEWS OF THE TYNE VALLEY WITH A CUP OF COFFEE IN THE SUN!

CHEESECAKES Stocksfi eld, Northumberland NE43 7UF • Tel: 01661 843181 Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm MAKES FOUR North Acomb Est 1978 everything a farm shop should be North Acomb Farm is now a certifi ed and organic farm www.northacombfarmshop.co.uk Gareth serves these in plant pots with an edible flower garnish, but ramekins will METHOD serve just as well. Blend together the cream cheese, mascarpone, lemon juice, rind and Fresh, Seasonal, Traditional & Delicious INGREDIENTS icing sugar, beating plenty of air Our smoke houses have been in operation 100g cream cheese into the mix as you stir. Wrap your since 1843 next door to our shop, 50g mascarpone cheese biscuits in a sandwich bag and the ‘The Fisherman’s Kitchen’, 25g icing sugar then a tea towel and bash them where your always welcome. 1 lemon, juice and rind with a rolling pin Take a scoop of You can also order online at lemon sorbet (if you have an ice the cheese mixture and fill the pot www.swallowfish.co.uk cream maker, make your own; or ramekin to about half. Using a if not, buy some that has lemon melon baller or a spoon, scoop the Swallow Fish pieces in) lemon sorbet and layer it on to the OF SEAHOUSES EST • 1843 75g ginger nut biscuits cheese base, leaving about 0.5cm 2 South Street, gap at the top. Top with the crushed Seahouses, biscuits and put the cheesecakes in Northumberland, NE68 7RB the freezer for 45-60 mins. tel: 01665 721052 Then,15 mins before serving, www.swallowfish.co.uk move them to the fridge so that Proud to be one of the sorbet and cheese are just Rick Stein’s Food Heroes beginning to soften when you smoked salmon • kippers • smoked cod • smoked haddock serve, and enjoy! salmon smokies • shellfish • crabs • lobster

APP17.indb 29 12/08/2013 12:41 OUT TO LUNCH Northumbria’s Finest

WMH Farm Fresh Meats produce fi ne Northumbrian Beef and Lamb reared traditionally on our West Mill Hills Farm and sold in our own shops. We also stock quality produce, including Pork from local farms within the Tyne Valley. See our blackboard in the shop for details each day.

FREE DELIVERY TO MOST AREAS - check for details. Event Catering and Hog Roasts

A superb range of award winning Burgers, Sausages and Pinwheels made on the premises. Great BBQ ideas, Home baked pies, cooked meats, hot and cold sandwiches, cooked chicken legs. Lion hearty

4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) Village people are Market Place, Allendale Tel: (01434) 683858 (closed 1/2 day Tues) 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed) so lucky, reckons Alastair Gilmour

A huge load-bearing beam Milfield sits midway between Broom House Farm across the dining area Edinburgh and Newcastle, so it doubles as a chalkboard for developed as a stopping point local produce. It also reads for mail coaches and passenger like the itinerary for a Border charabancs. For centuries, sheep Reivers’ raiding party. and cattle drovers from Borders On the schedule at farms would rest and recuperate The Red Lion Inn in Milfield, before completing their drive to Northumberland, are Foreman’s northern marts. Butchers in neighbouring Red Lion owners Iain and Claire Norham, Heatherslaw Bakery Burn are capitalising on what has at Ford, Doddington Dairy and served visitors well for nigh-on FUN,FOOD & FARMING... Till Veg from Cornhill. But these 300 years; warmth, sociability, COFFEE SHOP Delicious cakes and freshly ground coffee.A delicious days you can relax without fear conviviality and a substantial table. selection of light lunches, English breakfast, made with delicious of some clan or other rustling Checking the menu is like ingredients from our butchery! your cattle and kidnapping kith leafing through an album of old and kin and indulge instead on photos. Memory-joggers such FARM SHOP We breed, rear and sell our own 100% pure Aberdeen honey roast pork belly, homemade as prawn cocktail (£6.50) and Angus Beef, Lamb, Mutton and Rare Breed British Saddleback Pork here steak and ale pie or pan-fried bubble and squeak mash jump in . Unrivalled quality and fl avour. salmon fillet with garlic king out alongside more contemporary prawns, followed by decadent takes – roasted vegetable FOREST ADVENTURE TRAIL Open daily at weekends and during home‑made desserts. tagliatelle (£9.50) and deep-fried school holidays 10.30am-4.30pm - incl August Bank Holiday. Follow the The origins of the chunkily goats’ cheese with chilli sauce nature trails, attempt the woodland challenges...climb the towers, wizz handsome, stone-built Red (£6.00). But there’s something down the slide, fl y along the zip wire and dare to enter the tunnels! Lion Inn can be pinned to the thoroughly appealing about grilled mid 1700s with its hospitality gammon steak with pineapple, CHILDREN’S PARTIES AVAILABLE founded on very simple principles fried egg, tomato and home-made Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 – wholesome food, well-kept chips (£9.50). It’s very1970s, a Co ee Shop: 0191 371 8382 Twitter @broomhousefarm ale, efficient service and, if hark back to the days of Angel required, a bed for the night and a Delight and Spangles, and a www.broomhousedurham.co.uk generous breakfast. reminder that few of us then could 30 appetitemag.co.uk

APP17.indb 30 12/08/2013 12:41 OUT TO LUNCH

HISTORY LESSON Milfield, population around 200, has suffered like other small villages the length and breadth of the country. Its Post Office has closed in recent years, along with the primary school where pupil numbers had dwindled to seven. But the Red Lion Inn thrives on satisfying customer demand and exceeding expectation on all other fronts. Exactly 500 years ago, Henry VIII’s army, under the command of Thomas Howard, Earl of Surrey, enjoyed its own R&R at Milfield before facing a massive Scots force at Flodden Field, some three miles distant. The ferocious and bloody battle commenced at 4pm on September 9 1513, leaving 14,000 men dead – including James IV King of Scots, his son Alexander, three bishops, 12 earls and 13 barons.

even spell ‘baguette’, let alone followed by a spicy, Tabasco-like a wood-burning stove. The bar that Red Lion regulars are known buy one. kick. We’re thinking this would counter is well-worn, nicked and by their occupations or habits. One thing is immediately work well in a bag – whitebait knocked with smoothed elbowed Byre Man is mentioned, as is obvious – this is uplifting home- as the new pork scratchings – areas along the top, while deep Lawnmower Salesman, while cooked food exemplified by the however, I’m not really sure these and cushioned windowsills are someone comes in to ask, “has likes of simple and homely lambs’ tiny fish actually benefit from perfect for parking backsides. Brown Ale Man been in yet?” liver, sausage, bacon and mash devilment as they’re tasty enough Three cask ales are a bonus, We graduate towards the (£9.50). It’s a comfort combination to look after themselves. the pumpclip image of Signal well-spaced beer garden served with a pond of rich gravy, The accompanying chips Main Line IPA from Settle in North where we sit mesmerised by carrots and green beans. The (£2.00) are golden and fresh and Yorkshire contrasting sharply with the thrashings thrown up by a crispy rasher sits atop looking yet another example of modest Allendale 1513. One shows a combine harvester – operated no for all the world like a butterfly fare cooked and presented well. bullet-type train while the other doubt by Lawnmower Man – and stretching in the sun. Two decent Three scoops of Doddington portrays the monument to the imagine the barley is on its way to slices of perfectly timed liver, a Dairy ice cream on a brandy 14,000 Scots and English soldiers Simpsons of Berwick for malting, brace of sausages, and plenty of snap-like nest livened with fruit who fell at Flodden 500 years ago. to eventually return in the pint in fluffy mash make a surprisingly coulis (£4.50) is a further triumph Also on the bar are the notable our hand. light lunch. of good looks and cream-driven and consistent Black Sheep Ale The Red Lion Inn’s relaxed Before that though, the crispy flavour. The Red Lion is cleverly and Sandford Orchards Devon Red menu would loosen up the fiercest coated, devilled whitebait (with divided into three dining areas, the which is steadily gaining popularity Border Reiver. Look forward to caper mayonnaise, £4.50) burst largest featuring a magnificent among cider drinkers. whitebait; thrust and plunder are with classic herring flavour fireplace, and a public bar with During conversation it emerges so yesterday.

The Red Lion Inn, Milfield, Northumberland NE71 6JD, tel 01688 216 225, www.redlioninn-milfield.co.uk appetitemag.co.uk 31

APP17.indb 31 12/08/2013 12:42 HEALTHY APPETITE CRAB AND TENDERSTEM TAGLIATELLE WITH LEMON AND BASIL SERVES 2 AS A MAIN COURSE GREEN POWER OR 4 AS A STARTER INGREDIENTS Katy Foggin and 200-300g tagliatelle 3 tbsp extra virgin olive oil Amdana Grieveson 200g Tenderstem 2 cloves garlic, fi nely sliced extoll the great 3 ripe tomatoes, quartered, de-seeded and diced power of greens 100g white crab meat, fresh or frozen grated zest and juice of ½ lemon 1 small bunch of basil leaves, orking your and olive oil and use it to coat steak, fi nely sliced way towards chicken, or fi sh. the Great Chard: Vitamin K fends off the Method North Run, or threat of fragile bones, chronic heart Bring a pan of salted water to the boil simply keen disease and cancer, and the richest and cook the tagliatelle until al dente. to fuel a more source of this essential vitamin is Meanwhile, heat 2 tbsp of extra virgin active lifestyle, chard. Fry it with garlic and pine olive oil in a frying pan over a medium it’s amazing nuts or add it in handfuls to stews, heat. Cut the Tenderstem into small how much difference the power quiches and soups. pieces, about 1-2cm long. Add to Wof plants can really make. Try Basil: Research shows that the the pan, along with the garlic, and these little beauties: oils in basil are antiviral, antibacterial fry until the Tenderstem is becoming Watercress: A small amount and antimicrobial agents. In fact, tender, and colouring slightly on the of watercress daily can help raise Amerian research says basil leaves tips. Increase the heat and add the levels of antioxidant vitamins in the have the broadest spectrum of diced tomatoes to the pan. Fry for body, and it’s delicious and versatile. nutrients of any food on the planet. just a minute or so before adding the Watercress, according to scientifi c Add it to everything, from risotto, to crab meat, lemon zest and lemon study, can also alleviate the natural salmon, to soups and bruschetta, juice. Toss gently until the crab is strains put on your body if you are and especially insalate caprese. heated through. Season with salt and exercising hard, or simply living a Spinach: Spinach is a source of freshly ground black pepper before very active life, so what’s not to like? Vitamin C, which helps the body use mixing into the tagliatelle, basil and Nasturtium: assuming you iron, which is in turn essential for the remaining 1 tbsp olive oil. Serve like the odd fl ower in your salad, healthy blood cells to create energy. straight away. German research has shown that It’s also rich in calcium, magnesium, nasturtium is a good immune- and vitamin K to fuel your muscles. booster and can improve the health Kale: It’s higher in beta-carotene, of your lungs. Its leaves are great calcium, folate, iron, magnesium in potato salad or garnish to most and potassium, Vits A, C and K KALE CHIPS dishes, and the fl owers for salad. than most other vegetables and Parsley: when you’re living an it is loaded with no less than 45 Beloved, according to Twitter at least, of active life, or exercising a lot, your different antioxidants. It makes Jennifer Aniston, these little babies are a body is most susceptible to infection an amazing salad with walnut and top quality healthy snack using this and your immune system can be apple or pomegranate and lime. most super of super foods. compromised. American research Tenderstem: A cross between To make the chips, take 100g kale shows that parsley can boost your Chinese kale and regular broccoli, it leaves, separated from the stalks recovery after exercise and acts contains twice the vitamin C content and shredded into pieces. Simply spray as an all-round booster for your of the equivalent fresh weight of them with low fat oil (or use a smidge immune system. Try it chopped and oranges and also contains one of of olive oil) and sprinkle on some mixed with a little crushed garlic the highest levels of folic acid. cayenne pepper (or salt if you want to be really indulgent). Katy Foggin and Amanda Grieveson of Believe2Achieve in Bake in the oven until the kale is crispy THE Newcastle share some 30 years’ experience in health and nutrition. and a little bit brown (but not burnt) - Believe2Achieve is the only clinic in the UK offering the combined DYNAMIC benefi ts of Laserliposuction, personal training, massage and nutrition. about 10 minutes. DUO Believe2Achieve, The Heaton Clinic, 52 Heaton Road, Newcastle Each serving has around 50 calories, 2g NE6 1SE, www.believe2achieve.org.uk of dietary fi bre, 3g of protein, 1g of fat. Photo credit: Joe Seer 38 appetitemag.co.uk

APP17.indb 38 12/08/2013 12:42 HEALTHY APPETITE

TENDERSTEM SALAD WITH BORLOTTI BEANS, PARSLEY, RED ONION AND TOMATO SERVES: 4

INGREDIENTS Method 200g Tenderstem cut into Bring a medium pan of Be Inspired by our fantastic range of local, organic & Fairtrade goods 2inch strips salted water to the boil, add 1 x 400g tin borlotti the Tenderstem and cook beans, drained for one minute. Drain, cool ½ red onion sliced under cold running water LOCAL, ORGANIC 4 ripe tomatoes roughly and set aside. chopped Mix together in a large bowl 1 bunch parsley shredded all remaining ingredients 4 tbsp extra virgin olive oil including the Tenderstem, & NATURAL FOOD 1 tbsp red wine vinegar season with salt and pepper salt and cracked and serve. MEET YOUR FRIENDS black pepper FOR A HEALTHY DRINK... - be it a shake, smoothie or fresh fruit juice - or you can enjoy an KALE DETOX Organic coffee or tea BREAKFAST VEGETABLE SMOOTHIE SERVED FROM 9AM BOXES LUNCH DELIVERED FROM 12 NOON EVERY FRIDAY INGREDIENTS (PRE-ORDER) ¼ fresh medium pineapple, cored and diced ALLERGY TESTING CLINIC FREE ½ red apple, cored and diced WITH JOHN NEIL ADVICE ON 50g kale WEDNESDAY 21ST AUGUST 9AM - 4PM HEALTH & 1 tsp fresh ginger, grated BOOK IN ADVANCE - £10 DEPOSIT NUTRITION 200ml probiotic pouring yogurt LOVE FAIRTRADE, LOVE ORGANIC... LOVE Method Place all the ingredients in a blender or food processor 42 Front Street, Cleadon Village, Sunderland SR6 7PG /happyorganicNE and blitz until smooth. Tel: 0191 5363623 www.happyorganic.org @happyorganicNE Pour into a tall glass. OPEN 9am-6pm Mon-Sat, 10.30am-1.30pm Sun appetitemag.co.uk 39

APP17.indb 39 12/08/2013 12:42 cooks' tours Give me Mor-peth Jane Pikett enjoys a foodie tour of Morpeth and its surrounding area Morpeth and its surrounding A traditional market town, countryside and villages is Morpeth has succeeded where a Northumberland gem; the others elsewhere in the country have perfect foodie destination which failed; achieving a pleasing balance requires many visits before you of shops and destinations which can possibly get round every work in harmony to offer variety taste and tipple on offer. and quality within a pretty town The market town itself has centre much enhanced by the lovely the UK of how to create a good The outlying areas around enjoyed a resurgence in recent Sanderson Arcade, some quality balance in your offering and a great Morpeth are similarly attractive and years, creating a bustling heart retailers, and food and drink outlets. atmosphere which guarantees this populated with some not-so hidden packed with independently owned As a result, Morpeth is busy and a destination in its own right, as rural gems, ensuring a day here cafes, delis, and restaurants which buzzing, and a fine lesson to other opposed to a mere city satellite results in bags packed with quality shine for their quality and variety. rural market towns elsewhere in of Newcastle. local produce to take home.

JUST RING THE BELL IF YOU’D LIKE CAKE!!! Escape the hustle of today and step back to 1912 where you will be served by your own butler or maid in full period costume…

Light and Main Meals - Sunday Lunches - Afternoon Teas, Delicious Homemade Cakes and Desserts – A Choice of Eighteen Speciality Teas - Single Origin Coffees AND A TOTAL ABUNDANCE OF CHOCOLATE IN EVERY FORM!!!

Curiously Wicked, 18 Sanderson Arcade, Morpeth, Northumberland, NE61 1NS, Tel 01670 458183 / 01670 457858 Website: www.curiouslywicked.co.uk • Email: [email protected]

34 appetitemag.co.uk

APP17.indb 34 12/08/2013 12:42 cooks' tours BARLUGA CAFE DES AMIS CURIOUSLY WICKED ICE BAR Sister to the fab gastro bar of the Cafe des Amis is a cosy, quirky Curiously Wicked is a unique gem Ice Bar is quite a thing - Morpeth’s same name in Newcastle, Barluga little coffee shop which stands out - chocolatier, patisserie, tea room only dedicated ice cream bar and a Morpeth brings its signature for its homemade produce and and Edwardian home-from-home, renowned stop-off point for families brand of relaxed sophistication its coffee garden with its water a place to step back in time, be and ice cream fans who love a taste to Morpeth's stylish Sanderson feature, sofas, tables and chairs. addressed as Sir and Ma’am by of the traditional and, occasionally, Arcade. Its European café vibe The homemade dishes on the charming staff in period costume, the very different provided in the is complemented by fresh deli menu are plentiful, with soups, and be regaled with tales of the shape of occasional special counters heaving with fantastic pies, quiches, bespoke sandwiches period drama into which every limited-edition flavours. At any one produce, while the menu includes and a special every day. All the customer and staff member steps time there are 13 flavours on offer, all-day breakfasts including a cakes are homemade, including the minute they cross the threshold. from some 60 in rotation. classic cooked English, eggs toffee cake, and raspberry and The food here is beautifully Gluten-free cones are available, as benedict, smoked salmon with passion fruit. The popular scones homemade, and while the comfy is gluten-free ice cream, alongside scrambled eggs and much include cheese and thyme, and snug with its chesterfields is home a range of sorbets bursting with more. Later in the day, the menu sultana and lemon, and the daily to morning coffee, afternoon tea and fruit. There's hot chocolate and ice stars taster plates of Italian, special scones include fresh chocolate indulgences, the dining cream milk shakes in an array of Northumbrian, and Spanish raspberry and peach, rhubarb and room is home to wonderful dishes flavours, and all the ice cream is collections, and main dishes such ginger, and blackberry and apple, created by head chef David Hall. supplied by Archers of Co Durham, as Ingham Valley lamb, confit duck, each with a complimenting jam. At the time of writing, the team made from the milk of Jersey cows. a range of burgers and a variety of There is Illy coffee, Damman Frere was working on a fabulous new Customer favourites include a range fish and veggie options. The bar, Parisian teas and Mombana milk chocolate display for the window of knickerbocker glories, Eton mess, meanwhile, is plentifully stocked and white hot chocolate, as well as to add to the wow factor this place milkshakes made with real fruit and with beer, wine and high spirits. frappes and . always creates. ice cream, chocolate-dipped cones, Barluga Morpeth, Unit 3D, Café des Amis, 52 Newgate St, Curiously Wicked, Sanderson and much more. Sanderson Arcade, Morpeth, Morpeth NE61 1BQ, Arcade, Northumberland, Ice Bar, 62 Newgate St, Morpeth, NE61 1NS, tel 01670 505 500 tel 07585 614 156 NE61 1NS, tel 01670 458 183 NE61 1BQ, tel 07549 650 376

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APP17.indb 35 12/08/2013 12:42 cooks' tours LA BODEGA MELDON PARK La Bodega Mediterranean tapas Meldon Park is one of those gems and wine bar is home to traditional in the heart of the Northumberland homemade tapas, made using countryside which becomes an seasonal produce from traditionally instant favourite after just one visit authentic recipes collected by owner to wander the Victorian garden April Atkinson during her many and nursery and the lovely Garden travels in Spain. Café, where owners Emily and April's passion for all things Spanish James Cookson have created a shines through at La Bodega, welcoming retreat. which she has created to provide A stroll around the Victorian garden a warm and welcoming corner and nursery leads inevitably to of Spain, complete with relaxed, the Café, where the fresh dishes buzzing atmosphere and a fantastic include blue cheese soufflé, a Mediterranean menu. handmade burger, and a woodland The mouthwatering tapas menu mushroom risotto. There are is complemented by an extensive sandwiches and light bites, list of wines and spirits from many breakfasts, cakes (including gluten- Spanish regions, carefully selected free), and afternoon tea with finger by April for their quality and value. sandwiches, scones and cakes. La Bodega’s online shop also The walled kitchen garden has includes such gems as baby for generations supplied produce various times during the year and and Meldon Park was featured sardines in dressing, cured Spanish for the grand family home and the grounds around the kitchen on Channel 4's Country House ham, and ready-made paella. the surrounding community, and garden are freely open for visitors Rescue in July 2012 La Bodega, Newgate Street, it's fitting that it now supplies its to enjoy a walk. Owners Emily and Meldon Park, Morpeth, Morpeth, NE61 1BU own cafe just yards away. The James are the seventh generation Northumberland, NE61 3SW tel 01670 516 055 Meldon Park estate is open at of the Cookson family to live here tel 01670 772 321

Coffee Shop • Artisan Bakery • Newsagent

Home cooked quality food served in our extended seated coffee shop offering lovely views of the river • Enjoy our sandwiches, platters and soups all served with fresh handmade breads. • Mouth watering pies, quiches, scones, croissants, artisan breads and home-baked cakes all baked fresh daily • Serving local tea’s & coffee’s • Afternoon Tea for Two - £15.00

2-4 Riverside, Felton, Northumberland, NE65 9EA Tel: 01670 787090 • www.runningfoxbakery.co.uk

PUTTING THE TASTE BACK INTO FOOD!

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APP17.indb 36 12/08/2013 12:42 cooks' tours

MORPETH MARKET We love a good market at appetite anchors, new tables and an active and Morpeth’s markets are being campaign to attract more great re-launched later this year with new traders and more shoppers to the stalls and a new look. markets. The initiative has been It’s hoped to attract more traders developed in partnership with the and develop both the weekly team at Sanderson Arcade working Wednesday market and the alongside Northumberland County monthly farmers’ market. Council, Morpeth Town Council and The market will be re-launched the Town Team. in the autumn with new stalls Morpeth Markets are actively emblazoned with the striking seeking new traders interested in More in Morpeth branding in a a stall. Interested parties should navy blue and white livery. contact market manager Neil Other improvements include Brown, tel 07713 115204, email additional power supplies, ground [email protected]

ICE CREAM - MILKSHAKES - COFFEE ICE BAR Morpeth

Award winning Italian style ice cream made from Jersey milk

Over 60 different fl avours - 13 on display at a time

Knickerbocker Glory, Banana Splits, Sundaes

Milkshakes, made from milk & our ice cream

Gluten Free Cones And Ice Cream, Also Sorbets Are Available For Lactose Intolerant

62 Newgate St, Morpeth. NE61 1BQ Open Monday - Saturday 11am - 7pm Sunday 12pm - 5pm LIVE IT - LOVE IT - EAT IT - ICE CREAM!!

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APP17.indb 37 12/08/2013 12:42 cooks' tours MORWICK DAIRY R MARTIN BUTCHERS SHAMBLES THE RUNNING You can't beat a good, traditional Shambles is a new and very ICE CREAM butcher, and R Martin Butchers elegant venue, set over three fl oors FOX CAFE Morwick Farm is renowned for its is renowned throughout beginning with a lively ground-fl oor traditional farmhouse ice cream, Northumberland as a quality bar featuring a wide range of beer, We love The Running Fox Cafe in handmade here in the heart of family butcher, established for wine, cocktails and shots, special Felton, where master baker Neville Northumberland near the pretty more than 100 years. events and open mic nights, and a produces all manner of gorgeous village and castle of Warkworth. Although the Martin family haven't relaxed bar menu which includes breads, including stilton and walnut The Ice Cream Parlour at the owned the shop for some years breakfast. The fi rst-fl oor restaurant and olive, while his business farm is a must-visit in these parts, now, Geoff Rice and Lee Belisle features an impressive a la carte partner Kris creates amazing meals serving Royal Double ice cream run it to the family standard, menu and Sunday lunch. Produce which keep this place packed with made from the milk of the farm's keeping things traditional. is locally sourced and seafood, customers from miles around. award-winning dairy herd. Royal All the meat is from local farms, local meat and veggie options are So popular has it been since it fi rst Double recipes are based on a so there is full traceability back to in plentiful supply, complemented opened last summer, the builders traditional farmhouse-style ice the farm gate, enabling customers by an extensive wine list. have now been in and doubled cream with a smooth, creamy to shop with confi dence. Meat On the second fl oor comes the capacity by expanding upstairs, taste bursting with fl avour. Parlour boxes and deliveries are available Ensign Room, with a free pool where the view over the river visitors can enjoy the farm’s and the home-cooked meats and table, TV and darts board. This and the village are even prettier delicious Royal Double ice cream homemade sausages here are room can also be hired for events. than downstairs. in pots, cones and take-home renowned. R Martin’s excellent pies Shambles includes seven screens The cafe menu includes lunches cartons and watch it being made are made fresh daily, a variety of throughout the building showing and Sunday roast, amazing pies, through the parlour window. home-cured bacon is available, and Sky Sports, including every fantastic patisserie, cakes and Morwick Dairy Ice Cream, sausages are a real speciality. Newcastle Premier League game. scones, and a great afternoon tea. Morwick Farm, Acklington, R Martin Butchers, 21 Newgate Shambles, 59 Bridge Street, The Running Fox, 2-4 Riverside, Morpeth, NE65 9DG Street, Morpeth, NE61 1AW Morpeth, HE61 1PQ Felton, Northumberland, NE65 tel 01665 711 210 tel 01670 513 359 tel 01670 516 688 9EA, tel 01670 787 090 R. Martin High Class Family Butcher

Friendly, cosy coffee shop with a fabulous coffee garden... Delicious home cooked cakes, scones, quiches, soup and Suppliers of all local meat & a variety of home cured bacon. Homemade pies & sausages are a speciality sandwiches. and a must purchase! Meat boxes & delivery available Serving fresh quality ice cream made 52 Newgate Street, Morpeth 21 Newgate Street, Morpeth Northumberland using the milk from our prize winning N E61 1 BE NE61 1AW | Tel: 01670 513359 herd of dairy cows Tel: 07585 614156 Safe Children Play Area • Ample Car Parking ICE-CrEAM PArlour IS oPEN DAIly FroM 11AM To 6PM. La Bodega Local Produce - Mediterranean Style Live Pianist Monthly Jazz Nights Every Wed Private Parties Wed-Sat 12 ‘til 11pm Catered For Sun-Tues 5 ‘til 11pm

Morwick Farm, Acklington, Enter a Stranger, Morpeth, NE65 9DG Tel: 01665 711210 / 07740 794465 www.royaldouble.com Leave as a Friend

38 appetitemag.co.uk

APP17.indb 38 12/08/2013 12:42 Dig this TASTECLUB

Harriet Southall from TASTECLUB, the Club for everyone who makes, serves, sells and loves Great North food and drink, offers the inside track on the region’s foodie news and events.

Join the club and visit the luxury gift store at www.TASTECLUBHQ. com and follow @TASTECLUBHQ on Twitter for all the latest updates.

experiences, which take place at Brocksbushes Farm Shop, have already proved a popular choice and make great gifts. For a spicy alternative, Passion fruit! Here at Dropswell Farm Shop has TASTECLUB incorporated fi ve of its best- Rewards don’t come easy we’re celebrating a summer of sellers into a Continental range. gourmet sausages, and have These include Merguez (spicy with fruit, says Alastair Gilmour scoured the region for the very African lamb), Andouille (heavily best ones around. We’ve curated spiced and smoky) and Italian I’ve got Fruitpickers’ Arms. No, digging up potatoes. It’s a child- these into an exclusive Sausage (seasoned with garlic and fennel) I haven’t bought a pub, it’s the like thrill with every bush yielding Summer Collection, a sizzling sausages, all handmade from after-effects of delving deep a handful of berries – but also the selection ranging from the their own recipes. into the allotment shrubbery occasional disappointment. ‘Could traditional to the more unusual. Paul Craddock explains: to tease out raspberries, do better, that one’, you’ll murmur The Northumberland Sausage “These are ‘ingredient sausages’, strawberries, blackcurrants, (talking to yourself in the garden is Company offers both classic and which means that just one can redcurrants and goosegogs. mandatory). But it’s Sod’s Law that exotic collections - the latter is add a huge amount of fl avour to My forearms are scratched, my the biggest, plumpest berry will roll made up of unusual fl avours such a dish. Try adding the Merguez wrists are cut, my knuckles are from your outstretched fi ngertips as llama and lavender, pork and to cous cous, the Italian into a scraped. My fi ngers are stained and bounce down into the nettle- locust and Northumbrian goat. casserole or the Chorizo into a with stubborn fruit juice and my strewn undergrowth. Owner Claire Watson-Laney Spanish chicken dish for a tasty nails will take weeks to return Top of the skin-rippers is, of says: “The exotic sausages and spicy meal.” to anything resembling their course, the gooseberry. Protected are often much leaner and We haven’t forgotten the manicured best. Then there are the by an armoury of ultra-sharp have a richer taste and texture. essential accompaniments – midge bites, buried thorns, and a thorns, the humble goosegog is barbecuing really brings out the choose from JR Jams’ award- particularly painful wasp sting. a versatile little chap in danger of fl avour, and as they’re out of winning chutneys, Red Rascal’s It’s been worth it, though. We being forgotten. It’s said they’re so the ordinary they’re perfect for rustic sweet chilli sauce and now have two freezers packed named because their acidity goes impressing guests.” Carwinley Preserves’ Chilli full of the previously mentioned particularly well with goose. If you want to follow the Mango, Border Reivers and bounty, waiting for a weekend Our goosegog jam is a family journey of your sausage from Roman Emperor’s chutneys. slot to start off jams, jellies and favourite, with or without ginger, start to grill, The Northumberland Visit www.tasteclubhq. perhaps even wine. Initial enquiries and the topped-and-tailed fruit Sausage Company’s sausage- com/sausage-summer for to produce a raspberry beer are can be turned into tarts served making workshops also feature something to suit all tastes, proving…fruitful. well sweetened and accompanied in the collection. These hands-on including gluten-free options This has been a particularly by fresh double cream, or fi lled busy time in the allotment due to into raised pies with a crust made the terrifi c weather bringing every from hot-water pastry. They can be berry to ripeness in leaps and turned into a fool with thick Greek 20% OFF TASTECLUB’S bounds. Every morning there’s yoghurt (visit deliaonline.com for up to an hour of plucking and that one) and a syrup made with APPETITE COLLECTION pulling to be done, fi lling a pail gooseberries and elderfl owers with a richly coloured harvest and can be bottled to last through the TASTECLUB is offering readers 20% off the exclusive appetite a mellow aroma before the birds winter months. Collection, which includes products from Gilchesters Organics, get their fi ll. It’s constant and Picking peas and selecting Northumberland Cheese Company, Great British Meat Co, relentless, but it sums up what tomatoes is a cinch after the trials Kenspeckle Confectionery and lots more. allotmenteering is all about – if of fruit picking and if there is one To qualify, go to www.tasteclubhq.com/appetite and enter you’re prepared to put in the graft tip that I can pass on, it’s to never the code ‘appetite’ at the checkout for a 20% discount. you’ll reap the rewards. visit the allotment at this time of This offer is available until September 30, 2013. Please note that Lifting branches and leaves to year without a bucket or carrier payment details need to be entered before the code is applied. reveal a bright red crop is second bag. The booty is there and if you only in the pleasure stakes to don’t get it the pigeons will. appetitemag.co.uk 39

APP17.indb 39 12/08/2013 12:42 lunch club

LAUNCH OF RELISH NORTH EAST AND YORKSHIRE Charity

Chefs at Swinton Park for the launch of the Relish North East and Yorkshire book date The launch of the recipe book Relish North East and Yorkshire, Jane Pikett enjoys lunch with a which features recipes from well- known chefs, was held at Swinton difference thanks to Josie’s Dragonfl y Park, Masham, Yorkshire with more than 20 of the region’s fi nest chefs. Trust at Bouchon Bistrot, Hexham Hairy Biker Si King wrote a foreword for the book, as did James Martin, whose own establishment, The Talbot Despite some scurrilous To the food fi rst, this being a Hotel in Malton, features. The book rumours, it's actually not food magazine, and head chef also includes a Relish Rewards card The party from The Jolly Fisherman so very often that I take a Jérôme Cogné and his team with incentives and promotions from Friday afternoon off to enjoy offered a choice of pan-fried selected participating restaurants. a long lunch, and certainly chicken brochette with rosemary- www.relishpublications.co.uk never one which is enlivened roasted potatoes, or pan-fried by an interesting speaker, so coley fi llet with tomato and it was a major treat to down lime vinaigrette, both of which tools a couple of weeks ago, emphasised the many good and in a good cause, too. reasons why Gordon Ramsay Josie’s Dragonfl y Trust, the named this the UK’s Best Local North East-based charity which French Restaurant a few years The party from Bouchon Bistrot, in Duncan Peters and Teresa brightens the lives of children ago. The puddings - soupe de Hexham Peters, Relish Publications and young people living with fraises with vanilla ice cream cancer, is hosting a series of and a chocolate and chestnut STREET SPICE lunch clubs at Bouchon Bistrot tart - were a real indulgence on in Hexham. It's a fi ne way to a Friday afternoon, and good Organisers of Street Spice@Life raise funds for a special cause reason not to go back to the Festival in Newcsastle handed over a while enjoying excellent food, offi ce; in addition, that is, to the whopping £20,480.50 to The Brain lively company and some Sauvignon Blanc and an after- Tumour Charity. Organisers Bob and fascinating speakers. lunch talk from Helen Morris, Neeta Arora of Indian restaurant The Josie's Dragonfl y Trust co-owner of the Stencil Library, Sachins and Neeta’s sister Geeta Lunch Club is now taking place Stocksfi eld and an international Ral planned the event in memory of every other month and features authority on her craft. Geeta’s late husband Kuly Ral. a different guest speaker each Helen is a fascinating Bob Arora time; there to entertain, inform character; an international and amuse, which is nice. authority on stencils, and her Aside from offering the business a world-leader. I perfect afternoon out, The Lunch interviewed her a few years Club raises much-needed funds ago for a magazine and was for the charity, which provides so enamored of her and her Dragonfl y Dreams and Cash amazing home - Stocksfi eld Hall, Gifts to young cancer patients showcase for her and her artist with no hope of a cure, inspired husband Michael Chippendale’s by the legacy of 16-year-old work - that what should have Jerry Arneja, Geeta Ral, Sherry Arneja, David Taylor, Jerry Arneja, Julie Corbridge girl Josie Grove, who been a short interview lasted fi ve Neeta Arora, Jess Arneja and Bob Arora Skevington and Liam Burn died in 2007. hours, which is almost as long 40 appetitemag.co.uk

APP17.indb 40 12/08/2013 12:42 lunch club

KATE HUMBLE AT VALLUM

Helen Stanton of Forum Books, Kate Humble, Hannah Bayman, Vicky Moffitt of Vallum

TV presenter Kate Humble celebrated the launch of her new book about her farm and rural skills centre at a similar enterprise, Vallum Farm in Northumberland. She praised the spirit of diversity at Vallum, which is a working farm and artisan community in Hadrian’s Lindsey Wilson , Hannah Roberts, Wall country, and compared it to her Ursula Ojikuta own experiences at the Humble by Nature farm in Monmouthshire. The event, hosted at Vallum Farm by Forum Books of Corbridge, attracted a sell-out audience of more than 250 who enjoyed an author interview hosted by BBC Look North weather presenter Hannah Bayman and food from David Kennedy. Lynne Moffitt, Poppy Moffitt, Sarah Blue, Abi Platts JOHN WHAITE AT VALLUM

Helen Morris with Jacqui Grove at Bouchon in memory of Josie Grove (top) as our Bouchon lunch (as I said, the symbol was worn by most of there was wine…). us at The Lunch Club. But we were there for Josie’s It was a real privilege to share Dragonfl y Trust, established a table there with Josie’s mum, in 2007 by Josie Grove in the Jacqui, who works full-time in the last few weeks of her life with charity. I was also struck by the the aim of brightening the lives warmth of the guests, and their of young people living with a obvious pleasure in supporting terminal diagnosis of cancer. such a great cause in memory of David Kennedy, John Whaite, Vicky Moffitt, Helen Stanton, Paul Scott The Trust now supports hospitals a brave young woman. Great British Bake Off winner John throughout the UK, providing The next Josie’s Dragonfl y Whaite was in Hadrian’s Wall country to Dragonfl y Dreams and £500 Lunch Club is at Bouchon launch his new book, John Whaite Bakes, Cash Gifts which to date have Bistrot on October 25. at Vallum Farm and artisan community totalled more than £250,000. Tickets are £25 including near Corbridge. More than 250 fans Josie, the daughter of lunch, a glass of wine or attended the event, which featured a jewellery designers, created a soft drink, and tea/coffee. bake-off with David Kennedy at Vallum, silver dragonfl y pendant which is For details of speakers and Vallum Tea Room baker Gill Kemp, and now sold by the charity alongside menus contact Sarah Hogg, Dottie Hen Cakes, and an author In a growing collection of dragonfl y tel 01434 602 043 and go to Conversation hosted by Mark Stanton of Harriet Morse, Felicity Bexton jewellery and merchandise, and www.josiesdragonfl y.org Forum Books, Corbridge. appetitemag.co.uk 41

APP17.indb 41 12/08/2013 12:43 DINING OUT ARGENT D’OR BOUCHON BISTROT DAVID KENNEDY AT VALLUM AT CLOSE HOUSE

A superb seasonal menu is available Bouchon Bistrot is home to superb The David Kennedy at Vallum Steak Thursday, and Wine-down throughout the week, making the produce, lovingly prepared in French Restaurant, Function Room and Friday (with 25% off wine). most of the best in local seafood, country-style at attractive prices. The Shop is housed in a beautifully Multi award-winner David sources meats and vegetables. On Sunday menus change to reflect the seasons restored old cow barn at Vallum the majority of his ingredients from classic roast rib of beef and and the best fresh produce available. Farm near Newcastle, home Vallum Kitchen Garden and Bywell Yorkshire puddings, roast loin of Head chef Jerome Cogné is a of robust local produce and Smokery, both of them yards from pork and poached smoked haddock magician in the kitchen, which means spectacular country views. the restaurant door, and from farms are on offer with a mouth-watering you owe it to yourself to sample his The team has recently finalised the within Vallum’s own postcode. selection of starters and desserts. incredible dishes and enjoy the regular Christmas menu, which is available David Kennedy at Vallum Argent D’Or at Close House is special events at Bouchon. Open for December 3-24,and they are now Restaurant, open Monday-Saturday open for lunch between noon and lunch and dinner Monday-Saturday, 2 accepting bookings for parties 12pm-2.30pm and 5.30pm-9pm, 2pm Monday to Saturday (3pm courses £12.95, 3 courses £13.95; during the festive season. and Sunday 12pm-5pm. on Sundays) and dinner 7pm to dinner early bird £13.50 2 courses In addition, the restaurant is David Kennedy at Vallum shop 9.30pm Monday to Sunday. and £14.50 3 courses. currently running special theme open 7 days a week Monday- nights throughout the week, with Saturday 10am-5pm, Sunday LOCATION: Close House Hotel, LOCATION: 4-6 Gilesgate, Hexham, Tuesday Tapas, Veggie Wednesday, 12noon-5pm Heddon on the Wall, Newcastle Northumberland, NE46 3NJ NE15 0HT Telephone 01434 609 943 LOCATION: Military Road, East Wallhouses, Tel: 01661 852255 www.bouchonbistrot.co.uk Newcastle-upon-Tyne, NE18 0LL www.closehouse.co.uk email: [email protected] Tel: 01434 672 406 www.vallumfarm.co.uk THE LAMBTON WORM MCKENNA’S MICHELANGELOS NATIONAL GLASS CENTRE BRASSERIE

Brewery tap pub for Sonnet 43 The food, atmosphere and excellent Serving exceptional food we pride Brasserie combines a delicious, Brew House and British gastro value for money make McKenna’s ourselves on the friendly atmosphere. regionally inspired menu with a restaurant serving dishes you at Northern Stage a must visit. In addition to our a la carte menu cutting edge décor, making it the know and love with a modern Sandwiches and snacks, traditional current promotions include:- Early perfect spot for the discerning diner. twist, using the finest local English fayre and a long list of bird 3 course special Mon-Sat from Using only the finest, freshest ingredients. All dishes have delectable tapas and mezze dishes 12-7pm and all day Sunday for only ingredients locally sourced and a suggested Sonnet 43 beer are on offer in the main restaurant, £5.45, Sunday lunch- 3 courses for prepared with passion. pairing so the meal that is served while the stylish bistro upstairs £13.95 and Roast of the Day from Floor to ceiling windows create a and the drink that is poured to offers two courses at £12.95 and £5.95, Children’s menu (up to 12 light and airy feel, which adds to the you, gives a remarkable taste three courses for £15.95. The main years)- only £4.45. stylish yet relaxed ambience. experience as they complement restaurant is open Tuesday-Saturday NEW- La Taverna at our Ryton Open daily for breakfast, lunch each other beautifully. 10am-11pm and Monday 10pm- restaurant serving real Ales and and afternoon tea and for dinner 6pm, while the bistro opens every Chicken. Delighted to announce we on Friday, Saturday evenings and Tuesday-Saturday from 5.30pm. are now open Front Street, Prudhoe. Sunday lunch.

LOCATION: North Road, LOCATION: Northern Stage, LOCATION: Ryton, 0191 4132921 LOCATION: Liberty Way, Sunderland, Chester le Street, County Durham, Barras Bridge, Newcastle-upon-Tyne, Dipton, 01207 571040 SR6 0GL • Tel: 0191 515 5555 DH3 4AJ Tel: 0191 3871162 NE1 7RH Tel: 0191 2427242 Prudhoe, 01661 834355 www.nationalglasscentre.com/brasserie www.thelambton.com ww.mckennasatnorthernstage.co.uk www.michelangelohotel.co.uk [email protected]

42 appetitemag.co.uk

APP17.indb 42 12/08/2013 12:43 DINING OUT ESLINGTON VILLA IT’S ALL GREEK 2 ME LOVE THAI

Eslington Villa is set in two acres menu is served Mon-Fri 5.30- It’s All Greek 2 Me is a cosy, Loves Thai is the home of authentic of beautiful gardens in a quiet 6.45pm, 2 courses £13.95, 3 friendly restaurant on Whitley Thai food from South of Thailand. leafy district of Low Fell. The hotel courses £16.95. Every Tuesday Bay’s seafront with panoramic Customers enjoy the warm and cosy enjoys an excellent reputation night, dine with us and choose views across the beach and contemporary restaurant in one for producing dishes reflecting any wine from our wine list and classic Greek meals including of Newcastle’s best locations where the best of modern British and you will only be charged half the slow-cooked lamb, moussaka and the Thai food is all freshly prepared. Continental cuisine The award- price of the bottle. stifado to enjoy alongside My Big The restaurant also offers £6.95 for a winning restaurant is at the very Available on tables booked Fat Greek Buffet every Sunday 2 course lunch and £6 for its heart of the hotel and the kitchen from 7pm onwards. Don’t miss 5-9pm (£7.90pp), and a popular one-course lunch special. Takeaway team led by Head Chef Jamie our next wine tasting dinner Early Bird Set Menu (£5.90pp for available at 10% discount. Thai Walsh enjoys excellent reputation on 2nd October South Africa a starter & main course). street food lunch express now for producing dishes reflecting wines in conjunction with Helen Open Mon 12-5pm, available. Opening hours: Monday the best of modern British and Savage, the Journal’s wine writer. Tues-Sun 12noon-11pm. closed, Tuesday – Sunday, Lunch Continental cuisine. Open for Christmas menu’s are now Takeaway available. 11:30am - 3pm, Dinner 5pm - 11pm. lunch and dinner and the Sunday available, view our website menu runs 12-9pm. Early bird for further details. LOCATION: Watts Slope, LOCATION: 32-34 Mosley street Whitley Bay, Newcastle upon tyne, LOCATION: 8 Station Road, Low Fell, NE26 1BQ NE1 1DF Gateshead, NE9 6DR Tel: 0191 2510622 Tel: 0191 233 2828 Tel: 0191 487 6017 www.eslingtonvilla.co.uk www.itsallgreek2me.com www.lovesthai.com BISTRO ROMANO THE COTTAGE KITCHEN THE ITALIAN UNO’S TRATTORIA FARMHOUSE

Excellent service, comfortable Honest cafe food, The Cottage A true taste of Italy in the heart Uno’s Trattoria is a firm favourite surroundings and Italian cuisine Kitchen is making sure that people of County Durham. Much of for its delicious Italian food, great with a twist, Bistro Romano’s who want flavour without the fuss the produce is sourced nearby, value and bustling atmosphere. The menu combines the best of Italian are well catered for. including fish landed on the North outside seating is perfect for soaking and international styles resulting in During the day hearty specials East coast and beef reared on farms up the sun, with views of the historic innovative dishes. Daily specials such as liver & onions, fish pie, just up the road. Though sometimes Quayside. Classic pizza and pasta are available alongside a varied mince & dumplings and steak & only Italian ingredients will do, and dishes are served alongside a la a la Carte menu. ale pie supplement honest cafe these are imported from the region carte specials and a great selection For the traditionalist Romano serves fare along with a legendary all-day that inspired the dishes - Puglia. of wines. Open 12noon-11pm a selection of Italian classics and breakfast, soups and sandwiches. The Italian Farmhouse will take you Monday-Saturday and 12noon-10pm home cooked Sunday lunches. We Open for Sunday lunches, a Sunday to the Mediterranean, with a good Sundays. Uno’s famous Happy Hour also have an excellent selection of lunch takeaway service is available. dose of Italian charm and runs Monday-Friday 12noon-7pm and wines to complement your meal. Fully licenced with a selection of mouth-watering cuisine Saturday 12noon-5pm - all pizza & We look forward to seeing you soon. wines & beers. – just like Mamma used to make! pasta dishes (excl. seafood) are £4.95.

LOCATION: 63 Front Street, LOCATION: LOCATION: South Street, West LOCATION: 18 Sandhill, Cleadon Village, Sunderland, 1-5 Countess Avenue, Whitley Bay Rainton, Houghton le Spring, DH4 6PA Quayside, Newcastle, NE1 3AF SR6 7PG Tel: 0191 519 1747 NE26 3PN Tel: 0191 584 1022 Tel: 0191 261 5264 http://m.romanosrestaurants.net Tel: 07530 101186 www.theitalianfarmhouse.co.uk www.unotrattoria.co.uk

appetitemag.co.uk 43

APP17.indb 43 12/08/2013 12:43 appetite is available at all of these locations as well as Tourist Information Centres across the region. A-Z GUIDE If you would like copies in your cafe, restaurant, delicatessen, farm shop etc. please give us a call on 01661 844115

DARLINGTON FINBARRS COSTCO THE BISCUIT FACTORY LOVES THAI RESTAURANT RUMANA Waddington Street, Flass Vale Mandela Way, NE11 9DH 16 Stoddart Street, Shieldfield, 32-34 Mosley Street 261 Ponteland Road, Cowgate THE CROFT HOTEL Durham City, DH1 4BG t: 0191 461 9800 NE2 1AN Newcastle, NE1 1DF t: 0191 2866621 Croft-on-Tees, DL2 2ST t: 0191 3709999 www.costco.co.uk t: 0191 2611103 t: 0191 2332828 t: 01325 720319 www.finbarrsrestaurant.co.uk www.lovesthai.com ROSIES BISTRO CELEBRATION CAKES BILLABONG, 23-24 Gosforth Shopping Centre, GOLDEN BROWN CAFÉ FLAT WHITE Jedburgh Court Team valley CALEDONIAN HOTEL LUIGIKHAN’S RESTAURANT Gosforth, NE3 1JZ 1 Houndgate, Darlington, 21a Elvet Bridge, Durham, DH1 3AA NE11 0BQ t: 0191 4877171 68 Osborne Road, Jesmond 358 Westgate Road, t: 0191 2136220 DL1 5RL t: 01325 468708 t: 07789 951149 t: 0191 2817881 Newcastle, NE4 6NU www.caferosies.co.uk www.goldenbrown-coffee.co.uk ESLINGTON VILLA t: 0191 2724937 GIOVANNIS 8 Station Road, Low Fell, NE9 6DR BRUGES www.luigikhans.com SACHINS HALL GARTH HOTEL Genesis Road, Consett, DH8 5XP t: 0191 4876017 46 Brentwood Avenue, Forth Banks, Newcastle, Coatham Mundeville, t: 01207 504210 www.eslingtonvilla.co.uk Jesmond, NE2 3DH MA’IDA NE1 3SG Darlington, Co Durham, t: 0191 2818081 The Old Co-op Buildings t: 0191 2619035 DL1 3LU t: 01325 300400 HARDWICK HALL HOTEL FIELDHOUSE FARM SHOP Hexham Road, Walbottle www.sachins.co.uk Sedgefield, Co Durham, Fieldhouse Farm, High Spen, CARRUTHERS & KENT NE15 9SR t: 0191 2670987 SARDIS TS21 2EH Rowlands Gill, NE39 2AX 3a Elmfield Road, Gosforth, SAVANNAH CAFÉ 196 Northgate, Darlington, t: 01740 620253 t: 01207 543260 NE3 4AY MALMAISON 11-14 Nelson Street, Co Durham, DL1 1QU www.hardwickhallhotel.co.uk t: 0191 2131818 Quayside, Newcastle, NE1 3DX City Centre, NE1 5AN GREENHOUSE BRASSERIE www.carruthersandkent.com t: 0191 245 5000 t: 0191 2301919 I. K. FISH Baltic Business Quarter www.malmaison.com COUNTY DURHAM , Quarryfield Road, Gateshead CAFE 1901 SILK ROOM Market Place, Durham, DH1 3NJ NE8 3BE t: 0191 490 2414 St Georges Terrace, Jesmond, THE MEAT MERCHANT One Trinity Gardens, 9 ALTERS COFFEE SHOP t: 0191 3831113 NE2 2DL 5 Hazelwood, Jesmond Broad Chare, Newcastle, 19a Silver Street, Durham THE LITTLE COFFEE HOUSE t: 0191 3409774 t: 0191 2121444 NE1 2HF t: 0191 2603506 DH1 3RB t: 0191 3741120 KNITSLEY FARM 4. Princesway North Knitsley, Consett, DH8 9EW Team Valley NE11 0NF CAFÉ ROYAL MCKENNAS SOLOMONS ALISHAAN t: 01207 592059 t: 0191 4473304 8 Nelson Street, Newcastle, NE1 5AW Northern Stage, Barras Bridge Thorntree Farm, West Road, 50-51 North Rd, Durham, t: 0191 2313000 Newcastle NE1 7RT Denton Burn, NE15 7EX DH1 4SF t: 0191 3709180 LA COOKSHOP MICHELANGELO HOTEL t: 0191 2427242 t: 0191 2742323 www.alishaandurham.com 9 Saddler Street, DH1 3NP Stella Road, Ryton, NE21 4LU CAFFE VIVO www.mckennasatnorthernstage.co.uk t: 0191 3831722 t: 0191 4132921 29 Broad Chare, Quayside, THE STAND ANCHOR INN e: [email protected] NE1 3DQ t: 0191 2321331 NE2 FOOD SOCIAL COMEDY BISTRO Whittonstall, Co. Durham, DH8 9JN LEONARDS COFFEE HOUSE www.hotelmichelangelo.co.uk The Biscuit Factory, Stoddart 31 High Bridge, Newcastle t:01207 561110 1-2 Back Silver Street, DH1 3RA CAFFE Z Street, Shieldfield, NE2 1AN t: 0844 693 336 www.theanchorinnwhittonstall.co.uk t: 0191 3840647 R MARTIN & SON Goldspink Lane, Sandyford, t: 0191 2605411 www.thestand.co.uk www.leonardscoffeehouse.co.uk FAMILY BUTCHERS NE2 1NQ t: 0191 2304981 BEAMISH HALL 38 Main St, Crawcrook, NO.28 STANGER’S COOKSHOP Beamish, Stanley, DH9 0YB LE RAAJ NE40 4NB t: 0191 4134037 CLOSE HOUSE HOTEL 27 - 28 Nelson Street, NE4 5SP 101 St. Georges Terrace, t: 01207 233733 Front Street, Chester Moor, Heddon On The Wall, t: 0191 2322005 Jesmond, NE2 2DN Chester-le-Street, DH2 3RJ SIX THE BALTIC Newcastle NE15 0HT www..no28.co.uk t: 0191 2818563 BISTRO 21 t: 0191 3890561 Baltic Quay, Mill Road, Gateshead, t: 01661 852255 www.stangerscookshop.co.uk Aykley Head House, Durham www.le-raaj.com NE8 3BA t: 0191 4404948 www.closehouse.co.uk NO.95 DH1 5TS t: 0191 3844354 95 High Street, Gosforth, NE3 4AA UNO’S www.bistrotwentyone.co.uk LUMLEY CASTLE TAVISTOCK ITALIA DABBAWAL t: 0191 2130033 18 Sandhill, Quayside, Chester le Street, DH3 4NX Penshaw View, Vigo, Birtley 69-75 Highbridge Street Newcastle, NE1 3AF BRAMBLES FOOD HALL t: 0191 389 1111 DH3 2JL t: 0191 4474487 Newcastle, NE1 6BX NEW RENDEVOUS t: 0191 2615264 Poplar Tree Garden Centre, t: 0191 2325133 3-5 Bell Villas, Ponteland Shincliffe, DH1 2NG MELANZANA VIP TEAS www.dabbawal.com NE20 9B t: 01661 821775 URBAN CAFÉ DANCE CITY t: 0191 3847553 96 Elvet Bridge, Durham, DH1 3AG 7-9 Ramsay Street, High Spen, Temple Street, Newcastle, t: 0191 3840096 Rowlands Gill, NE39 2EL ELECTRIC EAST NINO’S NE1 4BR t: 0191 2610505 BROOM HOUSE FARM www.melanzanadurham.co.uk t: 01207 545180 St. James Boulevard The Gate Near Witton Gilbert, Durham Waterloo Square NE1 4DN VUJON DH7 6TR t: 0191 3719697 MUMBAI WALTER DIX t: 0191 2211000 NINO’S 29 Queen Street, Newcastle Front Street Haswell Plough 1 Stirling Court, 11th Ave North, 1-2 Holly Avenue West, NE1 3UG t: 0191 2210601 CENTRAL THAI t: 0191 5260060 Team Valley, Gateshead, NE11 0JF FIRENZE Jesmond, NE2 2AR 19 The Gates Shopping Centre, t: 0191482 0033 7 Osborne Road, Jesmond, NE2 2AE WILLIS COFFEE SHOP Durham City, DH1 4SL THE PANCAKE CAFÉ t: 0191 2812136 OLIVE & BEAN Clayton Road, Jesmond, NE2 4RP t: 0191 5978774 11 Crossgate, Durham, 17/19 Clayton Street, t: 0191 2818123 www.centralthairestaurant.co.uk DH1 4PS t: 0191 3868070 NEWCASTLE THE FRENCH OVEN Newcastle, NE1 5PN Unit 27 The Grainger Market t: 0191 2330990 CHESTERS GROVE THE PLOUGH INN 1 OAK NE1 5QF t: 07921 082953 NORTH TYNESIDE Chester Moor, Chester-le-Street Mountsett, Burnopfield, NE16 6BA Milburn House, Dean Street, www.frenchoven.webs.com OLIVERS DH2 3RQ t: 0191 3881662 t: 01207 504210 NE1 1LF t: 0191 2323200 The Grainger Market Arcade, ALLARDS www.chestersgrove.co.uk www.plough-inn.co.uk GEORGE PAYNE BUTCHERS NE1 5QF Front Street, Tynemouth ARLOS CAFE & BISTRO 27 Princes Road, Brunton Park, t: 0191 4473252 CIAO CIAO RADISSON BLU HOTEL 36-38 Brentwood Avenue, Gosforth, NE3 5TT PANIS 3A Framwellgate Bridge Frankland Lane, City of Durham Jesmond, NE2 3DH t: 0191 2362992 61-65 High Bridge AROMA Town Centre, Co. Durham, DH1 5TA t: 0191 2814838 Newcastle upon Tyne, NE1 6BX 18-20 Union Quay, North Shields DH1 4SJ t: 0191 3830149 t: 0191 3727200 THE HEALTH BOX t: 0191 2324366 NE30 1HJ t: 0191 2585543 www.radissonblu.co.uk/durham ADRIANOS Alley 4, Grainger Market CROSS LANE 90 High Street, Gosforth, NE3 1HB PAN HAGGERTY BARCA ART CAFE ORGANIC FARM RAVENDALE FOODS t: 0191 2846464 HOTEL DU VIN 19-21 Queen Street, 68 Front Street, Tynemouth Cross Lane, Barnard Castle, Unit 2, Leadgate Industrial Estate, Allan House, City Road Newcastle Upon Tyne, NE1 3UG t: 0191 2577959 County Durham, DL12 9JE Lope Hill Road, Consett AVANTI Newcastle, NE1 2BE t: 0191 221 0904 t: 01833 630619 DH8 7RN 52-54 Brentwood Avenue, t: 08447 364 259 BEACHES & CREAM Jesmond, NE2 3DH THE PARLOUR 1 Victoria Crescent, Cullercoats, DERWENT WALK INN SOUTH CAUSEY INN t: 0191 2814240 HOTEL INDIGO Blagdon, NE13 6DQ NE30 4PN Ebchester, DH8 0SX Beamish Burn Road, Stanley, www.avantinewcastle.co.uk Fenkle Street, Newcastle t: 01670 789935 t: 0191 2514718 t: 01207 560347 DH9 0LS NE1 5XU t: 0191 300 9222 t: 01207 235555 THE BLAGDON www.mpwsteakhousenewcastle. PET LAMB PATTISSERIE BODA DERWENT MANOR HOTEL FARM SHOP co.uk Unit 165, Grainger Market 74 Whitley Road, Whitley Bay Allensford Co. Durham NE26 2NE DH8 9BB t: (01207) 592000 GATESHEAD JESMOND DENE HOUSE THE PLOUGH INN t: 07542 244 716 www.bw-derwentmanorhotel.co.uk Jesmond Dene Road, Jesmond, Mountsett, Burnopfield, ARTISAN EXPRESS NE2 2EY t: 0191 2123000 NE16 6BA t: 01207 570346 BROWN SUGAR LOUNGE DROPSWELL FARM SHOP 16 High Level Parade www.plough-inn.co.uk 5 Monkseaton Metro Station, Trimdon, Trimdon Station, Wellington street, NE8 2AJ THE KITCHEN@OSBORNES Norham Road, North Shields TS29 6NL t: 01429 880661 t: 0191 4900208 61 Osborne Road, Jesmond, PINK LANE COFFEE NE26 3NR NE2 2AN t: 0191 2402811 1 Pink Lane, NE1 5DW t: 0191 2520202 DURHAM INDOOR MARKET THE BRASSERIE, THE SAGE www.osbornesjesmond.co.uk Market Place, Durham, DH1 3NJ St. Mary’s Square, Gateshead Quay PREMIER MEATS CRUSOES t: 0191 3846153 Tyne & Wear, NE8 2JR LINDSAYS TO GO Units 1A/1B Airport Ind Est South Beach, Longsands, www.durhammarkets.co.uk t: 0191 4434654 Milkhope Centre, Alley 1, Grainger Market, Kingston Park NE3 2EF Tynemouth, NE30 4HH www.thesagegateshead.org Berwick Hill Road, Newcastle Newcastle t: 0191 2612995 t: 0191 2710574 t: 0191 2964152 DURHAM MARRIOTT NE13 6DA ROYAL COUNTY CAKES BY BECKY LOUIS RADCLIFFE COFFEE HOUSE COTTAGE KITCHEN t: 01670 789924 Old Elvet, Durham DH1 3JN 11 Beechgrove Terrace [email protected] 71-73 Osborne Road, Jesmond, 14 Clayton Road, Jesmond 1-5 Countess Avenue t: 0191 3866821 Crawcrook, NE40 4LZ www.theblagdonfarmshop.co.uk NE2 2AN NE2 4RP Whitley Bay, NE26 3PN www.durhammarriottroyalcounty.co.uk t: 0191 4138888 t: 0191 2814545 t: 0191 2813939 t: 07530 101186 44 appetitemag.co.uk

APP17.indb 44 12/08/2013 12:43 advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information.

THE DELI THE PARK HOTEL CAFÉ NO 6 GIANNI’S RISTORANTE PEPPERPOT CAFÉ-BISTRO WHEELBIRKS PARLOUR AROUND THE CORNER Tynemouth, NE30 4JQ Market Place, Corbridge, 3 Market Place, Morpeth 5 Oldgate, Morpeth, NE61 1PY Stocksfield, NE43 7HY 61 Hotspur Street t: 0191 2571406 NE45 5AW t: 01434 634356 NE61 1H t: 01670 511547 t: 01670 514666 t: 07717 282014 Tynemouth NE30 4EE www.parkhoteltynemouth.co.uk www.giannis-ristorante.com t: 0191 259 0086 CAFE DES AMIS PRIMA DELI WHITE SWAN HOTEL www.thedeliaroundthecorner.co.uk PARK VIEW KITCHEN 52 Newgate Street, Morpeth GOATS ON THE ROOF Market Place, Alnwick, Bondgate Within, Alnwick. 155 Park View, Whitley Bay NE61 1PB t: 0758 5614156 Fontburn NE66 1HS t: 01665 605610 Northumberland, NE66 1TD DELI NE26 3RF NE61 4PH t: 01665 602109 69 Front Street, Tynemouth www.parkviewkitchen.co.uk THE CHOCOLATE SPA t: 01669 621739 RIVERSIDE LODGE www.classiclodges.co.uk NE30 4BP t: 0191 2596893 1 Fenkle Street, Alnwick High Stanners, Morpeth, PRIORY CAFE NE66 1HW t: 07984 409284 THE HEARTH CAFE NE61 1QL t: 01670 512771 WMH FARM FRESH MEATS THE GRAND HOTEL 35 Percy Park Road Tynemouth, www.thechocolatespa.co.uk Main Road, Horsley, www.riverside-lodge.co.uk Haydon Bridge, Haltwhistle Grand Parade, Tynemouth, NE30 4LT t: 0191 2590627 NE15 0NT t: 01661 853563 Allendale NE30 4ER t: 0191 2936666 THE COUNTRY BARN L.ROBSON & SONS www.grandhotel-uk.com RIVER CAFE Widdrington Farm, Morpeth HORTON GRANGE Haven Hill, Craster, NE66 3TR 50 Bell Street, The Fish Quay NE61 5EA t: 01670 760181 Berwick Hill, Ponteland t: 01665 576 223 SOUTH TYNESIDE HALO NE30 1HF t: 0191 2966168 www.thecountrybarn.co.uk NE13 6BU t: 01661 860686 3 Marden Road, Whitley Bay R.MARTIN BUTCHERS BISTRO ROMANO NE26 2JH SUGARLOAF CORBRIDGE LARDER ICE BAR 21 Newgate Street, Morpeth 63 Front Street, Cleadon, t: 0191 2518144 203 Park View, Whitley Bay 18 Hill Street, Corbridge, 62 Newgate Street, Morpeth NE61 1AW t: 01670 513359 SR6 7PG NE26 3RD t: 0191 2517482 NE45 5AA t: 01434 632948 NE61 1BQ t: 0191 519 1747 IT’S ALL GREEK 2 ME www.corbridgelarder.co.uk RUTHERFORDS Watts Slope, Whitley Bay URVINS IL PICCOLO OF MORPETH BOLDON G.H PICKINGS NE26 1BQ The Urvin Building, CORBRIDGE LARDER St Helens Street, Corbridge, Coffee Shop 10-16 Bridge BUTCHERS t: 0191 2510622 The Fish Quay, NE30 1HJ Sanderson Arcade, NE45 5BE t: 01434 634554 Street, Morpeth NE61 1NJ East Boldon, NE36 0SE www.itsallgreek2me.com t: 0191 2963238 Morpeth, NE61 1NS t: 01670 512458 t: 0191 5367359 www.corbridgelarder.co.uk IN THE CHARE IL STAZIONE THE WOODEN DELI 19a Saint Mary’s Chare, ROBSON & SONS LTD COLMANS FISH AND CHIPS Station Buildings, Tynemouth S59 Saville Street, CORBRIDGE COOKSHOP Hexham, NE46 1NQ QUALITY BUTCHERS 182 -184 Ocean Road, Station, Tynemouth, NE30 4RE North Shields, NE30 1AY 15 Middle Street, Corbridge t: 01434 608 558 2 Meal Market, South Shields, NE33 2JQ t: 0191 2583200 t: 0191 2964656 NE45 5AT t: 01434 632582 Hexham, NE46 2DA t: 0191 4561202 www.ilfornotynemouth.co.uk e: [email protected] JASPERS t: 01434 602049 www.colmansfishandchips.com COOK & BARKER 8 Bridge Street, Amble, IRVINS BRASSERIE Newton on the Moor, Felton, NE65 0DR t: 01665 714724 ROTHBURY FAMILY HAPPY ORGANIC The Irvin Building, The Fish NORTHUMBERLAND Morpeth, NE65 9YJ BUTCHERS 42 Front Street, Cleadon Quay, North Shields, NE30 1HJ t: 01665 575234 JIGGERY POKERY Townfoot, Rothbury, NE65 7SL t: 0191 5363623 t: 0191 2963238 ALLENDALE TEA ROOMS TEAROOM & SHOP t: 01669 620744 www.happyorganic.org Market Place, Allendale, CRANSTON’S BUTCHERS Mickley, Stocksfield, NE43 7BG www.rothburyfamilybutchers. GARETH JAMES NE47 9BD t: 01434 683575 7 Cattle Market, Hexham, t: 01661 842256 co.uk LATIMERS CHOCOLATIER www.allendaletearooms.co.uk NE46 1NJ t: 01434 602271 Shell Hill, Bents Road, 12 Front Street, Tynemouth, JOLLY FISHERMAN R.TURNBULL & SONS Whitburn, SR6 7NT NE30 4DX t: 0191 2577799 AMBLE BUTCHERS CURIOUSLY WICKED 9 Haven Hill, Craster, NE66 3TR FAMILY BUTCHERS t: 0191 5292200 www.. garethjameschocolatier.co.uk 31 Queen Street, Amble, Unit 18 Sanderson Arcade t: 01665 576 461 33-35 Market Street, Alnwick, NE65 0BX t: 01665 712700 Morpeth, NE61 1NS NE66 1SS t: 01665 602186 TAVISTOCK RETRO JOFFERS t: 01670 458183 LANGLEY CASTLE @ THE STANHOPE 196 Whitley Road, Whitley Bay THE ANGEL INN e: [email protected] Langley-on-Tyne, Hexham RED LION INN Stanhope Road, South Shields NE26 2TA t: 0191 2523085 Main Street, Corbridge, NE45 5LA www.curiouslywicked.co.uk NE47 5LU t: 01434 688888 Milfield, Wooler, NE71 6JD NE33 4SS t: 01434 632119 www.langleycastle.com t: 01668 216224 t: 0191 4565670 LOLA JEANS DANIELLES BISTRO www.redlioninn-milfield.co.uk BAR & KITCHEN BARI TEA East Gate, Hexham LA BODEGA The Arcade, Tynemouth, 28 Narrowgate, Alnwick, NE66 1JG t: 01434 601122 Newgate Street, Morpeth THE RUNNING FOX SUNDERLAND NE30 4BS t: 0191 2577061 t: 01665 510508 www.danielles-bistro.co.uk NE61 1BU t: 01670 516055 2-4 Riverside, Felton, Morpeth www.BariTea.co.uk www.labodegamorpeth.co.uk NE65 9EA t: 01670 787090 ASIANA FUSION LADYBIRD CAKE DAVID KENNEDY RESTAURANT SUPPLIES BARN AT BEAL RESTAURANT FUNCTION LONGHIRST THE SHORELINE CAFE Echo 24 Building, 4 Queensway, Tynemouth, Beal Farm, Berwick upon Tweed, ROOM & SHOP Morpeth, NE61 3LL 1 Church Street, Craster West Wear Street, Tyne & Wear, NE30 4NA TD15 2PB t: 01289 540044 Vallum Farm, East t: 01670 795000 NE66 3TH t: 01665 571251 Sunderland, SR1 1XD t: 0191 2571707 Wallhouses, Military Road, t: 0191 510 0099 www.ladybirdcakesupplies.co.uk BARLUGA DELI NE18 0LL t: 01434 672 406 MANZIL TANDOORI SPURELLI ICE CREAM www.asianafusion.co.uk Unit 3D, Sanderson Arcade, RESTAURANT The Old Chandlery, Coquet LOTTIE MCPHEES Morpeth, NE61 1NS DELI AT DARRAS 2B Oldgate, Morpeth, NE61 1LX Street, Amble, NE65 0DJ BON APPETITE DELI CUPCAKES t: 01670 505000 13a Broadway, Ponteland t: 01670 515405 t: 01665 710890 Front Street, Cleadon, SR6 7PG 195 Park View, Whitley Bay, NE20 9PW www.spurreli.com t: 0191 5374333 NE26 3RD t: 0191 4479632 BATTLESTEADS HOTEL t: 01661 860206 MELDON PARK www.lottiemcpheescupcakes.com Wark, Hexham NE48 3LS Morpeth, NE61 3SW THE SUN INN CAFE SPICE t: 01434 230209 DIWAN-E-AM t: 01670 772321 High Church, Morpeth, 6-7 Douro Terrace, MARTINO’S ITALIAN e: [email protected] INDIAN RESTAURANT NE61 2QT t: 01670 514153 Grangetown, SR2 7DX RESTAURANT www.battlesteads.com County Mill, Priestpopple, MIZEN HEAD HOTEL www.suninn-northumberland.co.uk t: 0191 5102002 Fish Quay, 16 Union Quay Hexham, NE46 1PH Lucker Road Bamburgh North Shields, NE30 1HJ BIN 21 t: 01434 606575 NE69 7BSt: (01668) 214254 SUNNYHILLS OF BELFORD DACQUA RESTAURANT t: 0191 2585929 Robson House, 29 Newgate South Road Belford, NE70 7DP 26-28 John Street St, Morpeth, NE61 1AT DOTTIES DELI MOORHOUSE FARM t: (01668) 219662 Town Centre, SR1 1JG t: 01670 504901 4 Regent Street, Blyth Station Road, Stannington www.sunnyhillsofbelford.co.uk t: 0191 5651988 MISTER WOODS t: 01670 355606 Station NE61 6DX COFFEE BOE RIGG t: 01670 789350 SWALLOW FISH ITALIAN Charlton, Bellingham, DOXFORD HALL ‘Fishermans Kitchen’, FARMHOUSE PIZZERIA NE48 1PE t: 01434 240970 HOTEL & SPA MORWICK FARM 2 South Street, Seahouses, South Street, West Rainton Chathill Alnwick, NE67 5DN Acklington, Morpeth, NE68 7RB t: 01665 721052 Houghton-le-Spring, BOUCHON BISTROT t: (01665) 589700 NE65 9DG t: 01665 711210 DH4 6PA 4-6 Gilesgate, Hexham, www.doxfordhall.co.uk www.royaldouble.com SWINNEYS t: 0191 5841022 NE46 3NJ t: 01434 609943 60 Front Street West, DUKE OF WELLINGTON NORTH ACOMB Bedlington, NE22 5UB JAYELLES BROCKSBUSHES Newton, NE43 7UL FARM SHOP t: 01670 824444 6 Queens Parade, Corbridge, NE43 7UB t: 01661 844446 North Acomb Farm, Stocksfield, Seaburn, SR6 8DA t: 01434 633100 www.thedukeofwellingtoninn.co.uk NE43 7UF t: 01661 843181 TEA AND TIPPLE t: 0191 529 3132 www.brocksbushes.co.uk 18 Market Place, Corbridge, THE DYVELS INN NORTHUMBERLAND NE45 5AT t: 01434 632886 MARINA VISTA 1 & 2 King Edwards Court Front Street THE CAFE HOUSE Station Road, Corbridge, CHEESE CO, www.teaandtipple.com Marine Activity Centre Tynemouth 26 Middle Street, Corbridge, NE45 5AY t: 01434 633633 The Cheese Farm, Green Lane, North Dock, SR6 0PW NE30 4DZ NE45 5AT t: 01434 633130 www.dyvelsinn.co.uk Blagdon, NE13 6BZ TOMLINSONS CAFÉ AND t: 0191 5100600 t: 01670 789798 BUNK HOUSE www.marina-vista.co.uk t: 0191 2575556 THE CHEESE SHOP ESHOTT HALL www.northumberlandcheese.co.uk Bridge Street, Rothbury, 6 Oldgate, Morpeth, NE61 1LX Morpeth, NE65 9EN NE65 7SF t: 01669 621979 ROKER HOTEL t: 01670 459579 t: 01670 787454 NORTHUMBERLAND www.tomlinsonsrothbury.co.uk Roker Terrace, SR6 9ND THE NEW EXCHANGE www.cheesemorpeth.co.uk SAUSAGE COMPANY t: 0191 5671786 BRASSERIE & BAR GERBHERDS DELI Wark Village Farm Store VALLUM FARM Saville Exchange, CAFÉ LOWERY FARM SHOP Hexham road, Wark East Wallhouses, Military Road, SNOW GOOSE Howard Street, North Shields. 33-35 Broadway, Ponteland, 7 Newgate Street, Morpeth Northumberland, NE48 3LR NE18 0LL Sunderland Marina, NE30 1SE t: 0191 2587866 NE20 9PW NE61 1AL t: 01434 230221 t: 01434 672652 Roker, SR6 0PW www.newexchangebrasserie.co.uk t: 01661 820 357 t: 01670 512106 www.northumberlandsausagecompany.com www.vallumfarm.co.uk t: 0191 5675681 appetitemag.co.uk 45

APP17.indb 45 12/08/2013 12:43 Summer’s not complete without this French classic served with scoops Christmas & New Year Events 2013 of vanilla ice cream or a generous dollop of crème fraiche

CHERRY CLAFOUTIS SERVES: 6

INGREDIENTS Horton Grange provides the perfect venue 100g plain flour ¼ tsp salt For your festive celebrations. 50g caster sugar 2 medium eggs 2 egg yolks 1 tsp vanilla extract Christmas Day Lunch Christmas Party Nights grated rind of ½ orange cut out and save Spend this very special occasion with all the family Join in the festive spirit at Horton Grange with delicious 50g butter, melted, plus extra 15g to at Horton Grange with sumptuous food and festive food and fabulous entertainment from our resident grease the tin surroundings. - £92.50 per person disco letting you dance the night away with friends, 300ml semi skimmed milk family or colleagues! - £37.00 per person 300g British cherries, stalks and stones removed New Years Eve Spaces still available on Saturday 7th December, icing sugar, sifted, to decorate Friday 13th December and Saturday 14th December, 2013. Welcome in the New Year at Horton Grange with fabulous food and be entertained by our resident disco, Christmas Afternoon Tea METHOD finishing with a magnificent fireworks display at Sift the flour and salt into a bowl, add the midnight. - £75.00 per person Served every Afternoon throughout December at sugar then the eggs, egg yolks, vanilla, Horton Grange, our Festive Afternoon Teas are a mouth orange rind and melted butter, whisk until watering blend of the sweet and the savoury with smooth. Gradually whisk in the milk until An Evening with Jason Isaacs freshly baked scones & homemade Sweet Mince smooth and frothy. Set aside for the batter Enjoy a wonderful 3 course meal with Champagne Palmiers just two of the delicious offerings available. to rest for 15-30 mins. Summer and Canapés on arrival with the fabulous Jason Isaacs Preheat the oven to 180C/Gas4. £16.95 per person. Why not add a glass of on the 19th December. - £39.50 per person Chilled Champagne for just £6.95 extra per person. Generously butter a 20cm diameter, 4cm cherries on deep round cake tin with a fixed base, add the cherries and heat in the oven for five top minutes until sizzling hot. Quickly pour in the batter then return to the oven and bake for 30-35 minutes until the pudding puffs around the edges and JUST the centre is just set and cooked like a custard tart. Take out of the oven, dust the top generously with sifted icing sugar and serve warm with crème fraiche or vanilla Please see web site for full details. Also full Christmas Brochure is available upon request. ice cream. The dessert will sink as it cools, so don’t be alarmed! DESSERTS Horton Grange Hotel, Berwick Hill, Ponteland, Newcastle upon Tyne NE13 6BU T: (01661) 860686 E: [email protected] W: www.hortongrange.co.uk 46 appetitemag.co.uk Facebook: Horton Grange Country House Hotel Twitter: @HortonGrange

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