Christmas, New Year, and Into the Dark Days of January... All Forms Of

ISSUE 12 www.appetitemag.co.uk Dec 2012 / Jan 2013

T ickle your tastebuds...

This month, we are mostly eating everything that comes our way, and then some. Savour the season!

35 season’s eatings Scan this code with your mobile device to access chr iSTmas, new year, and into the dark days the lastest news of january... all forms of foodie life are here on our website

inside seasonal suppers // fayre game // turkey and its trimmings // bring on the bison // life on the allotment CELEBRATE SPICE CHRISTMAS AT CUBE SPICE KITCHEN CUBE KITCHEN 2 for 1 Dining FESTIVE FEASTING! IT’S THE NEWEST NIGHT OUT IN NEWCASTLE... At Newcastle’s most FESTIVE TANDOORI TAPAS * CHRISTMAS CURRY CAPERS exciting Indian Restaurant * SANTA’S BOMBAY BURGERS This voucher entitles the holder to 2 starters and 2 main meals (valid on BIG EAT Curries 3 COURSE only) for the price of 1. When 2 people dine together ordering a minimum of 2 courses, the LUNCH £12.50 starters (excluding poppadoms) and main meal of equal or lesser value is given free. 3 COURSE Terms & Conditions DINNER £15.95 Offer valid 1st January to 31st January 2013 on presentation of this voucher. • One voucher applies to a table of up to 4 people. Combined vouchers will not be accepted for tables of more than 4 people. • The voucher must be presented when ordering your meal. • Strictly reservations only. • Not in conjunction with any other offer. BOOK YOUR BOOK YOUR BIG NIGHT OUT NOW ! BIG NIGHT OUT NOW !

The Gate, Newgate Street, The Gate, Newgate Street, Newcastle upon Tyne, NE1 5TG Newcastle upon Tyne, NE1 5TG T: 0191 2221181 • E: [email protected] T: 0191 2221181 • E: [email protected] www.spicecubekitchen.co.uk www.spicecubekitchen.co.uk PLACE YOUR Editor muses on the surprising ORDER qualities of Christmas. 4 Club Offers to tickle your tastebuds Surprising, because it is 6 feed...back always a surprise! Reader recipes and news 8 Girl about toon Our lady Laura’s adventures in food Here’s a question - why is the arrival of Eve, when I wobble into church, somewhat Christmas always such a bloody great sloshed having spent the evening 10 Starters big surprise? It comes around every wrapping presents in the company of Foodie news and views year, wearing its giant boots and its Michael Bublé and several glasses of Santa suit, having been heralded months fizz, and pray that a miracle will happen 20 the grazer earlier by the switch-on of the Blackpool and it’ll all be sorted by morning. Which it Anna Hedworth joins the club illuminations and Johnny Mathis on generally is, at least when you’re surveying continuous loop in John Lewis, yet it the wreckage through a fizz-induced fog. 22 fayre game always catches me on the hop. A taste of the countryside I’m a great believer in eating my way It is for this reason that I always make through all of it, and this bumper edition 26 it’s christmas! my cake and mincemeat for the next contains every possible Christmas and Perfect turkey and favourities with a twist year the day after Boxing Day. This is New Year food combination and lots more because I know that once we hit January ideas to take you sailing into 2013 with 29 happy new year I won’t consider Christmas again until 23 a smile and the satisfaction that comes Feats for a fine 2013 minutes past 10 on the morning of the with a full belly and the knowledge that following year’s December 17th, when it Christmas was fine after all. Auntie Edna 32 hotel cuisine at home will hit me like a sledgehammer that this was delighted with her Cliff Richard Beamish Hall chef’s top recipes is my late father’s birthday and therefore calendar, Uncle also the day on which we decorate the Ken loved his 36 ParTY TIME tree. The tree which is not yet harvested driving gloves, and Canapes and decorations from Belsay from the wood. The tree which is not you survived it all yet harvested and which does not yet with nothing more 40 meat treats have presents beneath it, because the disastrous than a Veal and the beauty of liver presents are not yet bought. And so the still-frozen turkey. Jane Pikett, Editor panic begins, rising to its crescendo at More Champagne, 44 sHi tory in the making ten minutes to midnight on Christmas anyone? Blast from the past in Curiously Wicked 46 Wild THINGS Bison, boar and deer down on the farm

We want to hear all about 50ou t to lunch the food and drink you Alastair Gilmour’s tasty trip to Hartlepool appetite.T ickle your taste buds... love in the North East, WE which means you can stout and about get fully involved in the 52 LIKE! Editorial 01661 844 115 The dark secrets of beer region’s only dedicated Jane Pikett - [email protected] food magazine. DIG THIS Advertising 01661 844 115 54 On the allotment beet If you like something, we want to know Joanne O’neil - [email protected] about it, so tell us. Better still, take a the diary picture and send it to us. Website www.appetitemag.co.uk 57 Beautiful people at beautiful foodie places

Designed & Published by And if you cook something you’re proud of dining out directory (or something you’re not!) email us a photo 58 and a description and we might even put it Where to eat... on our website or in the magazine. Unit One, Bearl Farm, Stocksfield, just desserts Northumberland, NE43 7AL 62 Fame at last! A trifle treat Photography email [email protected] Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk

appetitemag.co.uk 3 appetite Club Welcome to appetite Club, home of fantastic added-value offers for appetite readers courtesy of some of the North East’s finest food and drink producers and our 10% DISCOUNT AT favourite restaurants, cafes and delis. IT’S ALL GREEK 2 ME It’s easy to take advantage of these It’s All Greek 2 Me restaurant in Whitley Bay is offering appetite readers a 10% discount off their food bill when spending £25 or offers simply by following the instructions more, Monday to Friday between noon and 5pm. on these pages or by visiting Enjoy the restaurant’s panoramic view of the sea and beaches, St Mary’s Island and Lighthouse while enjoying delicious, authentic www.appetitemag.co.uk Greek and Mediterranean cuisine, cooked fresh with local ingredients. where you can find also details of all the What’s even better is that the offer is open until the end of March; just show this copy of appetite to qualify. offers and special promotions on these Ts&Cs: Not to be used with any other offer, and orders must be from pages. Enjoy! the a la carte menu. It’s All Greek 2 Me, Watt’s Road, Whitley Bay, NE26 1BQ tel 0191 251 0622 www.itsallgreek2me.com

FREE! HOT SOUP & ROLL WITH ANY PURCHASE AT THE HEALTH BOX

Nothing warms the cockles more than a steaming hot soup, and the lovely folk at the newly opened Health Box in the Grainger Market are giving theirs away to appetite readers, free with any purchase. We love their selection of healthy smoothies and their salad boxes are superb; simply buy a box and fill it with whatever takes your fancy from their choice of eight different salads. Their soups are made fresh every day, and they’re offering appetite readers a free soup from a choice of four with a scrumptious bread WIN! A FABULOUS OVERNIGHT STAY roll to dip, worth £2.20. Simply present this edition of appetite when you order before December 20, 2012. AT DERWENT MANOR HOTEL The Health Box, Alley 4, The Grainger Market, Newcastle www.the-healthbox.com The Best Western Derwent Manor Hotel near Consett is offering appetite readers the chance to win dinner, breakfast and an overnight stay. Set in 20 acres of Northumberland countryside overlooking the Derwent Valley, the hotel is the perfect place to unwind. Enjoy drinks in the Grouse and Claret bar, dinner in Guinevere’s restaurant and enjoy the pool, spa pool, sauna and fitness suite. In the morning you’ll be treated to a hearty breakfast to set you up for the day. To be in with a chance to win this overnight stay for two in a double or twin room simply answer the following question: Which river runs through the Derwent Valley? Answers by December 23 2012 to [email protected]

BEST WESTERN Derwent Manor Hotel, Allensford, Northumberland DH8 9BB, tel 01207 592 000 www.bw-derwentmanorhotel.co.uk

To find out more about appetite Club, see our Club section at www.appetitemag.co.uk WIN!rn Co Again popcorn hamper Morpeth Market

Gourmet popcorn maker Corn Again of Consett is offering one lucky appetite reader Every Wednesday the opportunity to win a special Christmas hamper worth Market Square £20. This ( opposite town hall ) popping-good Farmers Market - first Saturday of each month coffee offer prize consists of a black in the Market Square. 9am to 2.30pm. Family-owned Italian restaurant Nino’s in decorative box For more information or to Jesmond has a special offer for appetite filled with three book a stall please contact Neil Brown, Morpeth Market readers who can buy one latte, cappuccino, 100g bags Manager on 07713115204 espresso, hot chocolate or cup of tea and get – choose from Salty Sweet, Chilli & Fennel, one free, plus 20% off for students. Sweet Cinnamon and Garlic & Herb. Nino’s, which describes itself as an old-school All Corn Again popcorn is handmade in small Italian, is known for its authentic food and batches using natural ingredients. It came top contemporary atmosphere and its homemade in an appetite taste test in our last edition. puddings and desserts. Just show this copy of To be in with a chance of winning, simply appetite to qualify Offer ends Jan 31, 2013. answer the following question: Nino’s Jesmond, Holly Avenue West, What is the main component of popcorn? Jesmond, Newcastle, NE2 2AR, Answers via email to [email protected] tel 0191 261 5799 by December 20 2012

For info on Corn Again, WIN PrOSECCO visit www.cornagain.co.uk and olives The new Happy Organic store in Cleadon Village, Sunderland is offering appetite readers the chance to win a bottle of Giol Organic Prosecco and Et Al olives. Giol Prosecco is a lovely 10% DISCOUNT Italian pétillant wine featuring hints of pears and apple on the palate. ON PRAWNS AT Et Al are Happy Organic owner LINDSAYS FISH Luisa Minchella’s favourites and Get yourself down to the Grainger Market to come in a variety of delicious flavours. The win- stock up on succulent, juicy prawns and tiger ner is welcome to can pick up their prize or sit prawns at Lindsays Fish, which is offering in and enjoy in-store. appetite readers 10% off. Lindsays stocks a To be in with a chance of winning, simply fantastic range of top quality fresh fish and the answer the following question: fishmongers will fillet and prepare it to your What colour is Prosecco wine? taste.Just show your copy of this magazine Answers via email to [email protected] at the counter to qualify. Offer valid until by December 20 2012 January 31, 2013. CHRISTMAS SEASONAL ICE CREAMS Happy Organic, Front St, Cleadon Village, Lindsays, Grainger Market, Newcastle Christmas Pudding, Mince Pie, Figgy Pudding, Roasted Sunderland SR6 7PG, tel 0191 536 3623, NE1 5QG tel 0191 261 2995 Chestnut, Orange & Cointreau, Brandy Butter plus www.happyorganic.org many more and of course our regular flavours too!

A Little Hidden Gem... WINTER OPENING HOURS 2012 In the heart of Team Valley, Gateshead HIGH CLASS TUES - SUN 11AM - 4.00PM, CLOSED MONDAYS FAMILY Parlour closed from Christmas Day and re-open’s Feb Half Term BUTCHER Safe Children Play Area • Ample Car Parking Suppliers of all local meat & a variety of home cured bacon. Offering a selection of Fresh Soups, Homemade Pies & Sausages are a Sandwiches, Toasties, Wraps, Scones & Cakes. speciality and a must purchase! Meat Boxes & delivery available. Great place for Great Coffee! Chipolatas, Homemade Pork Sausagemeat, Corporate Delivery & Buffet Menu’s Available Pork Sage & Onion or Pork & Chestnut Sausagemeat Within Country Baskets, Unit 4, Morwick Farm, Acklington, Morpeth, NE65 9DG Princesway North, TVTE, Gateshead, NE11 0NF R.MARTIN BUTCHERS Tel: 01665 711210 / 07740 794465 Tel: 0191 4473404 21 Newgate Street, Morpeth, Northumberland NE61 1AW www.royaldouble.com Tel: 0191 4473404 Telephone: 01670 513359 readers’ appetite 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

!N uts

Nice pair Philippa Gibson from Haydon Check out this magnificent pair from Bridge regales us with the following Vicky Pepys, foodie, fashion writer recipe for peanut butter cookies. and poultry expert of this parish, who Trust us; this is peanut butter has lately branched into veg growing cookie heaven! Mix 100g/4oz and showing. She showed these butter, 100g/4oz peanut butter and specimens at Slaley Leek Show 60g/3oz caster sugar, add 1 egg recently and won sixth prize (first then sieve in 100g/4oz flour and ½ prize went to Mark Greenwood). “I tsp bi carb. Form a dough, place about didn’t hold out much hope after the 10 rounds on a baking tray and bake rain this summer, so I was thrilled,” for 5 mins at 180C/Gas 4. Remove says Vicky. “I’m pulling the rest of from oven, bang baking tray on bench the leeks this weekend and will (Pip says this is important…) then add some to the Moroccan chicken put them back for another 5-8 mins. recipe from the Leon cookbook. My They come out a little soggy but chicken is marinating as we speak after 5 mins on a cooling tray they’re in a ras el hanu marinade. I think amazing! a Northumberland leek will add a certain je ne sais quoi.” Spotted

Comic Al Murray, aka The Pub competition and Al joined the Landlord, popped up at Blackfriars British Sausage Appreciation Restaurant, Newcastle, as part Society to judge a fierce cook-off of a national tour to ‘Stand up for at Blackfriars Restaurant. British Bangers’ during British The winner on the day was Sausage Week. Ian Byatt of Moorhouse Farm Eight North East butchers were Shop, Northumberland with his shortlisted from hundreds of Gunpowder Plot sausage, which entries in this year’s British no doubt caused a few fireworks Sausage Week sausage (boom, boom!).

6 appetitemag.co.uk readers’ appetite

Hangover Testament to The pies the fact is that cure it’s always busy – have it that, and the amazing News from the south of quality of the sweet and the the region: “You can’t beat the savoury goods, which you can eat pies and cakes at Number Four in or take away. Ten out of ten for Teashop and Patisserie on the the steak and stilton pie.” High Street in Sedgefield. Paul Robertson, via email

Suo per! A warming image from reader Tory Miller, who cooked up this lovely bowl of minestrone soup at home in Newcastle. Her tip for a top Ministrone? Streaky bacon added at the start with C HESTNUT SOUP the onions. And macaroni. Serve Take 400g/14oz vac pac chestnuts, with a generous pile of freshly B eetroOT, pomegranate 1½ sticks celery, a chopped medium grated parmesan. & orange smoothie onion, a chopped carrot, 1 litre/2 pints Serves 1 veg stock and seasoning, put them in 100ml/¼ pint pomegranate juice a big pan, bring up to simmering point, 100ml/¼ pint orange juice then put a lid on and simmer gently Ti he r se of the pasty 1 cooked beetroot for 25 mins. Transfer to a blender Thanks to reader Liberty Pattinson, Take all these health-giving and purée until smooth, reheat and 14, of Gateshead, who sent us this ingredients and whizz them up in a serve with little chunks of bacon and picture of her cheese pasties made liquidiser until they’re smooth, then croutons with a sprinkle of at school. Nice one, Liberty. We’ll serve immediately in a long glass, sage leaves. have you running Greggs yet! poured over ice. From Sandra Humble of Cleadon Si’r s sta s This from Hairy Biker Si King, who recently revealed some of his favourite food producers. They include Taylor’s Seafood in Jesmond, Newcastle, Lindisfarne Oysters, cheese from Northumberland, gorgeous Carroll’s Heritage Potatoes, and Northumberland Meats. He also gives a big thumbs up to Bouchon Bistrot in Hexham, Terry Laybourne’s 21 Hospitality group of restaurants, Dark sticky gingerbread and David Kennedy’s Food Social at DOUGH! Grease and line 2 lb/900g loaf tin. the Biscuit Factory. Melt 8oz/225g butter, 8oz/225g This from our own Mark thing to make – wholemeal flour with soft brown sugar and 8oz/225g Anderson, who brought this a bit of strong brown added, butter, black treacle together slowly. Sift lovely wholemeal loaf into yeast, water, bung it all together, get 12oz/250g plain flour and 2 tsps appetite HQ for us all to share. the kids’ hands in it, wait for shock ginger into a large bowl, stir in It’s his first effort without a and awe as it proves, divide into four, melted mixture, add 2 eggs and beat bread maker and he followed bung into the oven once the Sunday well. Warm ½ pint milk to medium the classic bread recipe from chicken is cooked and half an hour temperature (not boiling), pour over 2 that old favourite, Delia Smith’s later you have four lovely loaves. It’s a tsps bicarb, add to mixture, mix well Complete Cookery Course. doddle and I will never use my bread and pour into baking tin. Bake in a Anderson opines: “It’s the easiest making machine again!” slow oven until firm to touch. Allow to cool before lifting from tin. From Sue Tempest, Witton Gilbert appetitemag.co.uk 7 on the prowl

This month, dear reader, I have On a festive note, great news from the mostly been considering a weighty Vallum Christmas Fayre in association question - how much can one woman with appetite, our sister mag Cheers eat in one sitting? and Taste North East, which was a huge The answer, it turns out, is a success, attracting some 5,000 hungry considerable amount, particularly visitors (yes, we counted them in and we when the word ‘healthy’ is thrown counted them out). into the mix. Witness a recent lunch And the food! This was a feast of at Scrumpy Willow and the Singing epic proportions. Dabbawal’s bhel puri Kettle on Clayton Street in the Toon. This was historic, the chestnuts from the superfood feast comprised dhal topped roasting stall fabulously festive, and Ken with spiced coconut and greens served Holland’s vegetable crisps (jerusalem with homemade bread - delicious, artichokes, courgettes and parsnip) healthy and at £4.95 great value - plus simply amazing. I snapped up loads of the ‘Easy Does It’ pear, lemon and foodie gifts at David Kennedy’s new deli ginger smoothie. How virtuous did I in The Old Cow Barn at Vallum, including feel afterwards? Very! vanilla Turkish delight and apricot jellies, The only question is this – is healthy jars of mojito marmalade, plus me-gifts food still healthy if you eat enough for of apricot and ham pie and a fig and four people? almond wedge (I was hungry. Again). I also noted the health-giving The visiting producers at the fayre pescatarian element of an excellent also included Riley’s Fish Shack crab lasagne at Café 21 recently (thank you for the squid on a stick), and remained virtuous by having the Northumberland Sausage Company starter portion for a main course. (thank you for the sausages), and Bywell Sadly, however, I lost all sense of Smokery (thank you for everything!). Vallum’s Vicky self-control when I drifted into We also enjoyed some truly fabulous Moffit with Café 21 at Fenwick for lunch tapas courtesy of the new David Ken and Tracy Holland of North while Christmas shopping. Half an Kennedy at Vallum restaurant, had a Country Growers antipasto sharing board followed by Bywell Smokery platter in the Tea Room, and Pamela the spaghetti ‘n’ prawn, peppers, basil & brought six pots of Vallum ice cream and Bernard cream later, and all thoughts of shopping home for later (all gone within 24 hours), Lynch of Bywell were retreating fast. The excellent and had a pow-wow with the alpacas Smokery at sommelier wasn’t much help either, and visiting for the day from their home the Vallum after a few glasses of wine the shopping up the road in Slaley. Which prompts Christmas Fayre was abandoned in favour of indulging another question: Alpaca - roast or fully in the joys of the Christmas spirit. barbecued? Answers on a postcard...

To make up for all this indulgence, I’m volunteering for Crisis at the Skylight Centre in Newcastle over Christmas. They’re looking for volunteers and donations of gifts and shoe boxes - email [email protected] for more info.

Laura loves...Cranberry and Apple Chutney

150ml/¼ pint vinegar Method 115g/4oz sugar Combine vinegar and sugar in a medium 335g/11½oz peeled, diced apple saucepan and bring to a boil over a 35g/1½oz diced onion medium heat. Add the apple and onion; ¼ teaspoon each: cinnamon, ginger, return to a boil. Add remaining ingredients. allspice Reduce heat to low and cook for 25 dash ground cloves minutes or until apples are tender, stirring 425g/15oz craisins (dried cranberries, I occasionally. Serve warm or place into jars used Ocean Spray) for future use.

8 appetitemag.co.uk Party onAt Crusoe’s the we pride ourselves Beach... on the quality of our We can fully products using only the very best teas and coffee as accommodate a well as freshly baked bread and cakes all made on wide selection of the premises. Open Mon - Sun 9am-5pm functions including: Birthday’s, Wedding’s, SAMPLE BUFFET MENU Thai Chicken Selection / Spicy King Prawns / Tempura Prawns / Chicken Kebabs / Chicken Tikka Splits / Kickin Chicken / Mixed Leaf Anniversary’s, corporate Salad / Chicken Tikka Curry / Chinese Chicken Curry / Chilli / Potato Wedges / events and many others. Onion Rings / Garlic & Herb Bread / Boiled Rice / Mixed Pizzas / Mixed Thai Dim Sum / Meat Samosas / Vegetable Spring Rolls / Paella ONLY £25 PER PERSON

Crusoes offer these unique functions, 52 weeks per INCLUDED IN ALL MENUS year and 7 days a week, from 6.30pm till midnight Room Hire • Compere with a fully licensed bar DJ & Disco Balloons Package £100 non-refunable deposit secures booking. Balance to be paid 2 weeks prior to event date

On The Beach | Longsands | Tel: 0191 296 4152 www.robinsoncrusoes.co.uk starters Savour the tastes of Vallum country...

DAVID KENNEDY AT VALLUM - NORTH COUNTRY GROWERS BYWELL SMOKERY - TEA ROOM - ICE CREAM PARLOUR

We’re growing! Vallum is now home to Hadrian’s Wall Country’s ﬁ rst artisan producer hub and a new shop. Come and see our makers and producers at work and enjoy all the tastes of Vallum country... Watch our website for details of forthcoming workshops and events.

David spreads his wings David Kennedy - owner of David Kennedy’s Food Social at the Biscuit Open 7 days a week 10am-4.30pm, 10 miles west of Newcastle Factory art gallery in Newcastle and David Kennedy’s River Café in North on the Roman Wall - Vallum, Military Road, Newcastle NE18 0LL www.vallumfarm.co.uk Shields – has now launched his first rural enterprise, David Kennedy at Vallum. @vallumfarm David has taken on a new restaurant, function room and shop at Vallum – the artisan hub just eight miles west of Newcastle on the Military Road near Corbridge. David Kennedy is housed in the newly restored Old Cow Barn at Vallum and he joins other artisan producers on site including Vallum Tea Room and Ice Cream Parlour, Bywell Smokery and North Country Growers. David’s baker Murray Rhind is also now filling David’s shop at Vallum with an abundance of wonderful breads, which are for sale alongside a fantastic range of local and unusual deli products. The David Kennedy at Vallum function room is available for hire for THE PERFECT PLACE TO RELAX...FROM EVERY ANGLE!! private events and weddings, and the shop is home to an array of local produce and craft. David Kennedy at Vallum, open Monday-Saturday 12pm-2.30pm and 5pm-10pm and Sunday 12pm-4pm For info, go to www.vallumfarm.co.uk

Good health! - Just occasionally, a foodie business pops up that is just so on the button we have to cheer, and The Health Box in the Grainger Market is it. We love their selection of From a selection of breakfast rolls , fresh sandwiches, tortilla wraps, khobez wraps, toasties healthy smoothies, homemade soups and salad and paninis, to daily changing hot soup and crusty bread....There is something to satisfy all tastes at Mister Woods Coffee-shops. And for afters , or just a bit of sweet on the boxes. They buy local and organic ingredients side, be tempted by our amazing caramel Belgian chocolate shortcake, beautiful big round cakes, muffins, scones, and selection of traybakes. Gluten free options also available. All and – the pièce de resistance – it’s all good for to be accompanied by our choice of speciality teas, award winning coffee and deluxe hot chocolates. Decaf options also available on tea or coffee. you! The shop is in the centre of

TYNEMOUTH NORTH SHIELDS the Grainger Market, opposite Front Street Railway Street Tel: 0191 2575556 Tel: 0191 2592559 Finlays butchers.

FREE The Health Box, Alley 4, The Grainger Market, Newcastle, FOLLOW US @woods_coffee www.the-healthbox.com starters BEngali Banquet Ma’ida Indian restaurant in Walbottle, Newcastle, is offering a vast array of authentic, traditional and fusion Asian dishes which are proving a hit with customers from far and wide. The meaning of the name Ma’ida is table spread or banquet, and with so much to choose from it’s tempting to order food for an army. Signature dishes include Lazeez Pasilan - grilled lamb chops cooked in a traditional Bengali home style.

Ma’Ida, Old Co-op Building, Hexham Road, Walbottle, Newcastle NE15 9SR tel 0191 267 0987 www.maidatablespread.co.uk

Come dine with Betty The lovely Simon Green, aka cabaret star Betty Legs Diamond, has opened a restaurant, no doubt spurred on by the fact that we featured him on the front page of appetite a year ago. Female impersonator and dedicated foodie Simon is a former winner of TV’s Come Dine With Me and has now opened Seasons in Whickham in partnership with his pals and experienced restaurateurs Matthew Armstrong and Kevin Barnard. The order of the day is modern British and local, the menu starring such gems as black pudding with goats cheese and caramelised onion, and beef and ale stew with dumplings. The pudding menu includes jam roly poly and a sherry trifle made to Simon’s own recipe. Simon, the star attraction at Newcastle cabaret club The Boulevard, says: “We are very fortunate here in the North East to have access to superb produce and by using what is in season we can present diners with a changing and affordable menu.”

Seasons, Front St, Whickham, Newcastle, tel 0191 496 0066, www.seasonsnewcastle.co.uk starters

High steaks Considering the reputation of superchef Marco Pierre White, one assumes the new head chef at Marco Pierre White Steak House at Hotel Indigo in Newcastle is a tough cookie. Mind you, Paul Amer arrives armed with his own considerable culinary credentials, having worked with Terry Laybourne, Gordon Ramsey, Raymond Blanc, and MPW himself. He says: “I have a real passion for food and take great pride in the creation and presentation of each TOP and every one of the dishes I produce. I consider myself a perfectionist and at Hotel Indigo customer SHOP satisfaction is king.” Norman Bradford is sous chef at the restaurant. Marco Pierre White Steak House at Hotel Indigo, Happy new start Fenkle Street, Newcastle, NE1 5XU, tel 300 Luisa Minchella has swapped designer clothes for organic 9222, www.mpwsteakhousenewcastle.co.uk produce with the opening of a new shop dedicated to healthy eating in Cleadon Village, Sunderland. Stocking fillers Luisa, former owner of Aria boutique, says: “I loved Aria, but my true passion is health and nutrition and We believe in exceptional good tastes Happy Organic is a healthy destination for people to meet in our Christmas stockings, and and eat knowing that all produce and ingredients are high Blackfriars Restaurant in Newcastle in nutrition.” is making our lives easier this year Happy Organic features a café and a specialist store with vouchers for the man who has selling local, organic and natural products. There is a range everything. They include vouchers of gluten-free, dairy-free and wheat-free products and the for courses including Cooking for environmental footprint is kept to a minimum with veg, eggs, Beginners, Artisan Breadmaking, fish and fruit sourced within the region. and Beer and Food Matching. Prices “I’ve embraced an environmental feel, so many of the start at £45. For her, vouchers are kitchen appliances and units have been recycled from other available for Dinner Party Cooking, businesses. Some of the lighting is made from colanders, some Chocolate Making, Creative Canapes has come from a disused train station, there are 100-year-old or the restaurant's monthly Ladies milk crates and old church pews. Lunch events which include a meal “I am now in my final third year of studying to be a and a speaker for £25. Blackfriars also nutritionist at the College of Naturopathic Medicine in London and I have always been fascinated about how food runs the Little Monks Cookery School can transform your well-being". during school holidays. Vouchers at Happy Organic, Front St, Cleadon Village, Sunderland SR6 7PG www.blackfriarsrestaurant.co.uk tel 0191 536 3623, www.happyorganic.org

12 appetitemag.co.uk

starters

Christmas at Blagdon

All you need for a delicious Christmas Succulent free range Turkeys, rare breed Beef and Pork from our own farm Tim’s S&K stars Great Taste Award Winning dry cured Gammon. Everyone knows there’s nowt mince and dumplings, steak pie, Perfect for Boxing Day. quite like your mother’s cooking that sort of thing, and the recipe for Delicious Party food to take the stress out of entertaining. (good and bad!), and actor Tim my steak pie was my mother’s and Trees and Trimmimgs, Chocolates and Chipolatas, Healy shared a steak and kidney my grandmother’s before that, so Hampers and Hams. pie recipe handed down from it’s about 100 years old.” Geese, Ducks, Guinea Fowl and the Biggest selection his granny via his mum when He also praised WEYES. “I was of Game in the region. he cooked with youngsters for born and brought up in Benwell, Children North East. Newcastle, but in those days it was Real Food from Passionate people! Tim spent a day being filmed with a real old-fashioned community 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon NE13 6DA young people at the Children North where your front door was never Open: 10-5 Mon-Sat & 11-4 Sun, Open Modays in December. East WEYES (West End Youth locked, and if it was, the key was T: 01670 789924 E: [email protected] Enquiry Service) to highlight the on a string behind the letterbox. funding the charity has received “Things are much more difficult from players of the People’s now for young people, so to have Postcode Lottery. a place like WEYES to come for “I love cooking,” said Tim. “I’ve advice and to meet other people always done the cooking at home, is brilliant.”

has arrived! You can see Tim at work in the kitchen at the charity's website, www.children-ne.org. uk/WEYES C ream Aperitif HEALTH of Cucumber e bit Serves 4 Ingredients 2 large cucumbers, peeled and chopped 200g/7oz natural yoghurt 2 cloves garlic salt and ground black pepper 2 tbsp olive oil a little cold water Find us just off Osborne Road at Method 1-2 Holly Avenue, Jesmond, Newcastle, NE2 2AR Blend cucumber, yoghurt, garlic and spices with a hand blender 0191-281 6441 or food processor. Add a little Open 7 days 12 noon til 10.00 pm water for a thinner consistency if and we cook everything to order... the full menu all day and evening. desired. Add the oil slowly whilst blending. Refrigerate for at least Free Parking 30 mins and serve very cold. Serve @NinosJesmond decorated with mint and thinly sliced cucumber. starters

WE LIKE! The Grainger Market Visitors to Newcastle could be forgiven for Italian Delicatessen, Coffee not knowing of the existence of this historic hub of Shop and Restaurant activity, and entering through the narrow walkway Mon - Sat lunch 12 - 3pm, Thur, Fri & Sat dinner from 6pm. is a serendipitous experience. When it opened in the 1800s, the market revolutionised city centre shopping and was the largest indoor shopping market in the world. It still has more than 100 different shops, including award-winning units selling everything from traditional fruit and veg to St Helen’s Street • Corbridge • Northumberland • NE45 5BE meat, cobblers, clothing, jewellery, food to eat on Tel: 01434 634554 www.ilpiccolo.co.uk the go, cafes and more. STUZ ZICO! NOW (ITALIAN FOR TAPAS) WINE BAR OPEN

Stuzzico is Italian Bellisimo! for tapas, and that’s exactly what the Things have certainly moved on from the dark old team from Il Piccolo days when domestic science lessons comprised will be o ering lessons in quiche making from a dragon in an apron. alongside a fantastic wine list at their These days, they even let the kids out of school, new wine bar....Stuzzico! as evidenced by this happy bunch from Whickham Tasty Italian dishes alongside fantastic wines School, Newcastle, who spent a morning at Sabatini from around the world in a relaxed, friendly environment; by the glass or by the bottle. Italian restaurant learning how to cook Sardinian- style dishes. The visit was part of the Year 11 group’s catering coursework, which challenges students to create a two-course menu from a country of their choice. Needless to say, they ate MEET • EAT • DRINK • RELAX.... AT STUZZICO ! everything they made before home time. Some things never change… St Helen’ Str t, Corbridge NE45 5BE starters Morwick festive ice creams Our love of all things festive in the appetite office knows no bounds; which is why we were wearing our Christmas jumpers in September. So when we heard about the amazing range of Christmas ice cream flavours from Morwick Dairy, we were rather excited. Choose from Christmas pudding or Mince Pie ice cream, or for something more unusual there’s Figgy Pudding, Roasted Chestnut, and Orange & Cointreau ice creams which are absolute heaven. The pièce de resistance is definitely the Brandy Butter ice cream, which we cannot wait to serve on Christmas Day with a large chunk of pud. Morwick Dairy, Warkworth, Northumberland NE65 9DG tel 01665 711210, www.royaldouble.com

Spanish ayes The UK has its first Scottish-Spanish-Swiss bistro in the shape of Bistro at Yummleys near Berwick, which champions Scottish produce on a Spanish-inspired menu that also tips its culinary hat to British comfort food and its owner’s Swiss roots (keep up at the back there…). The Bistro was born out of Yummleys’ Country Coffee Shop, which specialises in traditional Swiss cake recipes passed down through owner Oli Hofer’s family. Oli launched the bistro in the summer and just as he and partner Leya Reid realised they needed help in the kitchen, into their lives walked Spanish chef Rodrigo Ramos who was staying with his aunt and uncle at their farm at nearby Grantshouse. By chance, Rodrigo’s brother-in-law, Stewart Brown, is a chef from Berwick who, until recently, worked in Michelin Good starred restaurants in Spain. The former soldier popped in to see Rodrigo’s new workplace while visiting Berwick and taste was so impressed he has now joined the team. Now Bistro at Yummleys has been re-launched with Stewart, his wife Amanda and her brother Rodrigo at The first Fenwick Taste of the North “I took along my full rage of goods, the helm, offering a culinary marriage of Spain’s Moorish East Autumn Festival of Food in including ginger beer and wine, parkin and Mediterranean influences with Switzerland’s Italian, Newcastle was a hit. and syrup sponge, and Fenwick has German and French heritage. Some 20 producers took part in now asked me to supply ginger wine Traditional British-inspired dishes featuring locally this first week-long partnership event at and our special confection, ‘ginger reared game, meat and fish ensure the seasonal menu Fenwick’s Food Hall in association with pokey’, for sale in the Food Hall.” caters for all culinary tastes. the region’s food and drink membership Trish Charlton, of The Little Farmer “There’s nothing like Bistro at Yummleys,” says Oli. organisation, Taste North East. Went to Market cake and confectionery “Rodrigo and Stewart are offering an authentic taste of Producer Liz Ramshaw was one business in Alnwick, was also asked to Iberia with a generous helping of British-inspired comfort of the exhibitors invited to have her supply her cake pops to Fenwick in the food alongside a dash of Swiss multiculturalism.” produce stocked by Fenwick in the run-up to Christmas. Discussions have Yummleys Country Coffee Shop and Bistro at run-up to Christmas. Liz, who owns The now begun with Fenwick for a Spring Yummleys, Main Street, Reston, TD14 5JP, Gingerbread Mam of Stockton says: Food Festival along the same lines. tel 01890 761 266, www.yummleys.co.uk

16 appetitemag.co.uk 5 OF YOUR 5 A DAY Brand New Healthy Food Shop open in the Heart of Newcastle

BREAKFAST BAR Self Serve - 8am - 11am A selection of Muesli, yogurts, fresh fruit salad, porridge & poached eggs

BREAKFAST PASS 6 days of breakfast for £20.00 (value £31.80) Ask for details

SALADS Simply buy a box then fill it up yourself with all our freshly made salads From £1.60 per box Add a shot of seeds for 50p or cooked meats (100g) for an extra £1.30

4 SOUPS All freshly made on a daily basis includes Gluten Free and Vegan from £1.60

SMOOTHIES All made with fresh local fruit oozing with vitamins

Shape up in January with ‘The Health Box’. Ask for details

FOOD THAT YOU AND YOUR BODY WILL LOVE

Alley 4, The Grainger Market, Newcastle Tel: 07921 082953

Michelangelos would like to announce the opening of Michelangelos Dipton (formerly Marcello’s at the Grey Horse, Dipton)

Fantastic new menu available from 1st Jan 2013

Happy Hour Menu available lunch till 6.30pm New Meditteranean Tapas 3 Course Sunday Lunch

Private functions catered for!

Email: [email protected] www.michelangelohotel.co.uk

Stella Road, Hill Top, Dipton Ryton Stanley NE21 4LU DH9 9YJ Tel: 0191 4132921 01207 571040 starters 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 HoT A superb range of award winning Burgers, Stuff Sausages and Pinwheels made on the premises. Cooked meats, cooked chicken legs, home baked pies and hot & cold sandwiches. Mrs Mustard, the restaurant dedicated to all things mustard in Durham city, has recruited Steve Cosgrove as head chef. Steve’s menus star modern British lunchtime sharing plates and evening a la carte dishes served with a range of specially blended mustards. The restaurant is inspired by a Mrs Clements of Durham who invented mustard powder in the 1720s. “It’s a celebration of the very best British food and we often use old-fashioned 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) cuts of meat and cooking techniques alongside Market Place, Allendale Tel: (01434) 683858 (closed 1/2 day Tues) 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed) modern flavours and presentation,” says Steve, who previously worked for Marco Pierre White in Birmingham. His traditional lunch menu stars steak and ale pie, crispy pigs’ ears, cod cheek fritters and smoked haddock Scotch eggs, while evening a la carte options including maple-glazed pork belly and king scallops, and wild mushroom sauté with potato dumplings.

Brocksbushes Mrs Mustard, Saddler St, Durham, DH1 3NU, tel 0191 384 1999, Farm Shop & Tea Room www.mrsmustard.co.uk Don’t forget to order your Christmas Goodies! FRESH Turkeys, Ducks, Geese and Chickens FRESH CUT Christmas Trees HOMEMADE Mince Pies, Christmas Puddings etc

And while you’re here why not spoil yourself with our famous home made gateau in our Tea Room! Dek c the halls

Now delivering ‘Winter Fuel’ straight to your door! Eric Kortenbach has been appointed operations director for Northumberland’s Doxford Hall, Eshott Hall and Guyzance Hall, as well as Dalhousie Castle on the Hardwood logs, kindling, coal and heat logs all available. outskirts of Edinburgh. (Ask for details) He takes up the position after seven years as general manager of Jesmond Brocksbushes Farm, Corbridge, Northumberland NE43 7UB Dene House in Newcastle. Tel: 01434 633100 Eric has worked for some of the finest hotels in the UK, including positions www.brocksbushes.co.uk [email protected] at Park Lane’s Grosvenor House Hotel and The New Connaught Rooms in London. starters Café stop Wn hite Mo k T ea Rooms New Local, Organic, Ethical Eco-Store and Cafe. Blanchland is a charming Selling local, organic, gluten-free and dairy free products. little village, right on the Wide range of premium supplements. Northumberland/Co Durham Eco-friendly products for the house. border, near to Derwent Food: Selection of sandwiches Organic vegetable boxes delivered every Thursday. Reservoir, with picturesque and toasties priced from £4, jacket Organic eggs, bread and milk. houses, a market place and potatoes with various fillings from Organic wines, beers and spirits to buy in store or drink in. home of the famous Lord Crewe £5.90 and homemade soup of the Arms, which was originally built day with bread (£3.50) including The coolest present this Christmas.. A Happy Organic Apple Crate Hamper. Choose from in 1165 and currently closed for favourites like Cauliflower and various hand-made apple crates and ﬁ ll with a selection of a major refit. We look forward Stilton, Carrot and Coriander organic produce. We can tailor the hamper to suit. to visiting it in spring when it's and Pea and Ham. The soup and Please ask in-store. due to reopen. The village has sandwich offer at £6.40 is good a genuine medieval feel about it value. There is also an excellent Breakfast served from 9.30am, Lunch from 12pm. and would not be out of place in choice of homemade cakes, scones the Cotswolds. We pass through and traybakes. The afternoon tea 42 Front Street, Cleadon Village, Sunderland SR6 7PG www.happyorganic.org regularly, whether it be on a bike includes sandwiches, cake, scone email: [email protected] ride or out on a Sunday walk and and jam for £8.50. invariably make time to stop for Drinks: No cappucinos or lattes Opening times: 9.30am-6pm Mon-Sat refreshments at the White Monk but they do a lovely milky coffee, Sun: 10.30am-1.30pm Store only. Tea Rooms. filter coffee, hot chocolate and teas. Serving coffee & cakes only. The building used to be school They have a fine selection of teas and is spacious inside with a from Suki Teas. I had a breakfast Be Happy...Be Healthy...Be Organic! pleasant ambience and friendly tea last time and it inspired me staff. Dogs aren't allowed inside to get my own loose leaf teapot. but are welcome in the garden There's also a good selection of which is a good place to sit on a cold drinks available, so all in all, sunny day (remember them?). something for everyone.

Open: Every day 10.30am-5pm except Christmas Day, Boxing Day and New Years Day The White Monk Tea Rooms, The Old School, Blanchland, Co Durham DH8 9ST Q uick S trawberry gin Slurp What better than fruity gin? To make a big bottle, crush 1lb/450g of Festively French... strawberries and spoon Savour the great tastes of France this Christmas into a wide-necked jar or Special set Christmas menus bottle. Add 5oz/150g caster Lunch 3 courses £15.95 per person Early Bird (6pm-7pm) 3 courses £17.95. sugar and a 700ml bottle Fixed price menu for groups of 9 or over only £27.95 per person of gin and leave at room temperature for three days. Strain and decant into a THURS 17th JANUARY 2013 Wine & Dinner Evening - (Around Loire Valley) clean bottle and seal well. Ring for more details Serve with ice and tonic or 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ add a splash to sparkling Tel 01434 609 943 white wine with a halved www.bouchonbistrot.co.uk [email protected] strawberry for a cocktail. the grazer

Join the Club Anna Hedworth, aka The Grazer, joins the hip foodie crowd with a supperclub. In a shipping container. And people came!

‘Come to a pop up feast in a shipping was noisy and warm. The table was laid ready with container’ I tweeted, and a day later 20 people smorgasbord starters as people sat down; homemade were booked in to do just that. Who knew salami, one red wine with walnut and the other garlic people were so keen to dine in a little metal and fennel. They had been hanging in anticipation for a box in the Ouseburn? month, and were delicious, rich and spiced. There were My foray into the world of supperclubs has been a pickled mackerel rollmops, sweet cucumber pickle long time in the planning, thinking about menus, styling and horseradish crème fraiche with lavosh crackers and imagining who might actually want to come. to dip. A dill and mustard potato salad and my new Underground restaurants, pop-up dining and favourite discovery Beer Cheese. A Joe Beef recipe supperclubs are a bit of a trend at the moment and which blends blue cheese, Quark and cream cheese there are hundreds in London in different settings with beer, garlic and paprika, my only regret being that any night of the week. From the professional chef I didn’t make enough for myself this time round... but in unusual locations to the amateur cook opening there’s always next time. up their own house. Rachel Khoo started her career After a quick pork run back to Jesmond; three inviting people to dine in her tiny Parisian apartment, shoulders of pork that had been cooking slowly for two at a time... nine hours arrived. The locally produced meat just fell It is a slightly newer concept to the North East apart, soft sticky and delicious. I calmed down a little at however, so I tentatively set a date wondering who that point, perhaps the glass of red wine helped. The might come, but the emails suddenly poured in and my pork was taken to the table alongside secret recipe Supperclub was launched. beans, my own special BBQ sauce, creamy coleslaw The setting is the Ouse Street Arts Club, a with apple and toasted pumpkin seeds and fresh white new creative venue housed within two shipping home baked buns. containers. It is a project imagined and realised by Loud laughter and chatter filled the shipping xsite architecture and friends as a ‘meanwhile’ use for container, the windows had steamed up and the a small derelict piece of land in Newcastle’s Lower woodburner was puffing out wood smoke and keeping Ouseburn Valley. us all very warm. Much of the menu was inspired by Joe Beef, a Pudding was a collection of Campari and Orange Montreal institution I’m determined to one day visit, jellies, Pumpkin Spice Muffins and Chocolate and and my favourite cookbook of sorts right now; full of Chestnut pots with coffee and a splash more wine. smorgasbords, home smokers, oysters and sausage We ended the night dancing round the fire in a martinis. Right up my street... shipping container watching fireworks over Byker and People began arriving just after 7pm; there was a eating left over pulled pork. A pretty lovely evening all bit of polite chatter which quickly passed as guests in all! settled in. There is a lovely atmosphere at the Arts My Supperclubs will now run approximately every Club; the fire was burning, music playing, hot toddies month, with changing themes and menus, there is were on hand. A delicious cocktail of whisky, ginger even a plan to take it on tour to an ice-cream parlour ale, fresh lemon, orange, honey and cayenne pepper next year! To book a place, keep an eye on my blog warmed the cold arrivals. It wasn’t long before it and twitter for future dates to be announced...

Join The Grazer’s adventures in food at www.the-grazer.blogspot.co.uk

20 appetitemag.co.uk the grazer

appetitemag.co.uk 21 Game on

22 appetitemag.co.uk Game on Game on Game can be tremendously festive, but many of us still fear it all going a bit wrong. Rosie McGlade learns how to take the plunge with Northumberland game expert Emma Whittingham

rom the age of five, Emma Whittingham would help her mother prepare the wild fish and birds her father had killed for supper, like someone out of a story book. There were no recipe books in the house; Emma learnt by watching and copying, and before long was a highly proficient cook herself. They didn’t live in the deep, dark forest; this was FAlnwick, and her father was a dentist and her mother the dentist’s nurse. For them, food was a hobby, and their passion for game and wild ingredients has shaped Emma’s life entirely, with a recipe book, Game On, under her belt and now a weekend restaurant specialising in wild foods. “We were very well fed!” she recalls. “My father would come in with a brace of pheasant or a salmon or something, and I would be standing on a stool watching my mother make game chips.” To illuminate, game chips are a sort of cross between a chip and a crisp; a fine round slice of potato deep fried until it goes really crispy, but is still soft in the middle. “Gorgeous,” Emma assures us. “They’re a very traditional game accompaniment.” You almost tire of hearing how restaurants these days like to locally source their ingredients, but in the case of Eat No Evil, Emma’s new evening eatery that sits over the 3 Wise Monkeys pub in Alnwick, as much as possible comes from within a powerful gunshot away. The game is from Northumberland Estates, and the seafood - oysters, smoked prawns and such delights - from the nearby coast. Game On was inspired by her years spent selling game at Christmas at farmers markets in the region, which

appetitemag.co.uk 23 Game on

There are still people who think it is cruel to shoot wild game birds or can’t bear the the thought of eating Bambi or a bunny rabbit. Surely it is far kinder to eat something that has had a lovely life in esT ast the wild great also revealed much about people’s natural suspicions of game. John Jeffrey’s roasted venison haunch “When I was young, it was the thing to hang your game until it was almost rotten, Former Scotland rugby flanker John Jeffrey Method - Haunch although our family never went that far. It lives in Kelso with his Northumberland-born Place the haunch in a good sized roasting tin. made the meat incredibly strong, and a lot of wife, and this haunch is a family favourite. Slice shallow cuts in the haunch and insert people today still associate game with that garlic. Gently warm goose fat and coat the overpowering flavour. It just doesn’t have to be He recommends you serve it with seasonal haunch. Season with pepper and salt. Cover with like that,” Emma explains. greens, roast potatoes and Yorkshire pudding. foil and roast on a high heat (220-230C/Gas “People also assume it’s going to be 8) for one hour. Remove and baste the haunch expensive, but venison is possibly cheaper INgredients then return to the oven with the foil in a medium than beef,” she adds. “It’s mostly grouse that 1 large venison haunch on the bone heat for 1½ hours. Remove from the oven, baste gives it a bad name. Grouse shooting is so (3-4 lbs/1.6kgs) the meat, and drain and set aside the juices expensive; I saw a brace on sale the other day 50g/2oz goose fat for the gravy. Coat with red currant jelly and a for £24, which is a hell of a lot.” 4 garlic cloves, finely diced sprinking of sea salt. Return to the oven on a Partridge, pheasant, rabbit and so forth, on 2 tbs red current jelly high heat for 40 mins. Once removed, allow 20 the other hand, are very affordable. “But there cracked black pepper minutes for the joint to rest before carving. are still people who think it’s cruel to shoot sea salt Method - Gravy wild game birds, or can’t bear the thought of Place juices from the joint into a pan on a high eating Bambi or a bunny rabbit.” For the gravy: heat. Gradually whisk in the flour, and add the For Emma, this is nonsense. “Surely it’s far 1½ pints beef stock stock and wine. Once bubbling, lower the heat kinder to eat something that’s had a lovely life 1 tbs plain flour to a simmer for 20 mins, so the gravy reduces. in the wild.” 2 generous glasses red wine Season with cracked black pepper and sea salt. Her two sons like nothing better on Christmas Day than to tuck into roast pheasant at dinner time. But isn’t pheasant dry? “Not necessarily, and they have a lot of casserole, and tastes better the next day or meat on them. I put them in the oven upside even 48 hours later, so it’s perfect to prepare in down to begin with, with an orange inside. advance if you have friends coming.” Leave them till half cooked, then turn them We’re not sure if duck or geese qualify as over, and cover in bacon. Other than that the game. Perhaps not if they’re farmed, which of process is much the same as chicken course most are that are fattened for Christmas. or turkey; you just have to baste them “The problem with goose is it’s a bit hit and more often. miss,” Emma says. “They’re not the easiest to “Pheasant is probably my favorite meat of cook. Some friends gave me one last year and Game On, £6.99, is available at Barter Books all, because you can do so much with it,” she I’d seen it wandering around and everything, but in Alnwick, where Emma works, and lots of adds. “A roast brace will provide a wonderful it was as tough as old boots I’m afraid, and you good farm shops in Northumberland. You meal for four, and what’s left on the leg makes don’t get an awful lot on them.” can also buy online from AbeBooks, a fabulous risotto the next day, and if you boil Her other Christmas favourite is a fillet of at www.AbeBooks.co.uk the carcasses you get a far superior stock to venison. “We had one two years ago which fed Emma’s restaurant, Eat No Evil, is open chicken or anything else I’ve tried. It makes six people and cost £30. I did it with cranberries Friday and Saturday evenings, above the great soup. and it was delicious. You roast it the same as 3 Wise Monkeys pub, Alnwick. To book, “Pheasant also makes a wonderful beef; we like it fairly rare so it doesn’t take long.” tel 01665 510 177 or 07849 595 043

24 appetitemag.co.uk Game on TRY IT FABULOUS HOME COOKED FOOD... now from our new and spacious premises We have moved!!! Bespoke Sandwiches • Delicious Homemade Cakes Speciality Scones • Pies • Quiches • Soup Festive menu now available

Coffee Garden Opening Easter 52 Newgate Street, Morpeth NE61 1BE • Tel: 0758 561 4156 Enter as Strangers - Leave as Friends

Emma’s pheasant From Five Course Romantic Dinners to rescue recipe Special Celebrations, the Grand Hotel’s Victoria restaurant makes for the perfect location. Why rescue? Snowed in with four guests and their hungry children, Method - Haunch Lunch (Mon-Sat) £14.95 per person Emma dug a brace of pheasants Place an orange in the cavity of 3 Courses out of the freezer and numerous each bird. Massage with oil. Place Dinner £24.50 per person vegetables and a haggis rolling birds on a large roasting tin upside 5 Courses around in the fridge. The meal was down. Cover with foil and roast on Sunday Lunch £21.95 per person a great success. a high heat at 220-230C/Gas 8 for 30 mins. 3 Courses Ingredients Reduce heat to 180C/Gas 4 10% DISCOUNT APPLIES THROUGHOUT Sre ves 6 - 8 and slow roast for 1½ hours. JANUARY ON PRODUCTION OF ADVERT brace of pheasants Once birds have cooked, remove (Dinner only, valid 3rd-31st January 2013) Oleifera (locally produced all the meat from the carcass. GRAND PARADE, TYNEMOUTH, NE30 4ER rapeseed oil) Remove stock from the roasting Tel: 0191 293 6666 3 finely diced onions pan and put aside. Take a large Email: [email protected] www.grandhotel-uk.com 3 cloves crushed garlic casserole or soup pan and saute 6 oranges the onions until brown or golden. 20 small carrots Add whole carrots and juice from Promoters of Our Own, Local & stock from the pheasant the remaining oranges. Add the North Acomb UK Produce For Over 30 Years 1 pint water pheasant meat, pour stock over 2 chicken stock cubes (I don’t use and cook on a high heat for 19 them as I prefer a more subtle minutes on the hob. Add wine, flavour, but you can if you wish) water, stock, corn flour, salt and 1 bottle red wine pepper. Cook in a low oven for two 3 tbs corn flour hours. Serve with mash, turnips cracked black pepper and sea salt and haggis. SEASONAL PRODUCE IS KEY TO NORTH ACOMB FARM The friendly and helpful staff of North Acomb Shop have been supplying families and food lovers alike with traditional farm produce. From the ﬁ nest North Acomb Aberdeen Angus beef, spring lamb and outdoor pork, free range poultry and local game to our exclusive range of home prepared dishes, homecured bacon, ham and our superlative sausages. North Acomb is sure to tempt your taste buds! Traditional Free Range Fresh Turkeys, Geese and Chicken ORDERS NOW TAKEN FOR CHRISTMAS

Stocksﬁ eld, Northumberland NE43 7UF • Tel: 01661 843181 Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm North Acomb Est 1978 everything a farm shop should be Tea & Tipple, Corbridge, Northumberland, NE45 5AT North Acomb Farm is now a certified and organic farm THE GUILD www.teaandtipple.com Telephone: 01434 632886 www.northacombfarmshop.co.uk OF MASTER CRAFTSMEN C hristmas

Christmas Day

26 appetitemag.co.uk Christmas

The Main event

For the anti-turkey brigade… Roasted Sirloin with Boursin Fig & Tis the season... Nut Crust 9

And with this little lot on the menu, Serves 6 2.5kg/5lb boned sirloin joint it’s going to be super satisfying 10 shallots, peeled and halved 3 sticks celery, cut into 3 Great 6 small carrots alternative 4 sprigs rosemary 1 bay leaf Starters Say 125g/4½oz walnut breadcrumbs ch 6 tbsp fresh thyme, chopped eese 1 tbsp cream of horseradish 150g/5oz Boursin fig and nut 5 tbsp Cognac 300ml/½ pint red wine 600ml/1 pint beef stock 1 tbsp redcurrant sauce salt and pepper olive oil for drizzling

Method Remove beef from fridge three hours before cooking to allow it to come to room Soufflé with Extra temperature. Preheat oven to 220C/ Gas 7. Score fat in a criss-cross pattern, HOT Mature Cheddar season well. Place the shallots, celery, carrots, rosemary and bay leaf in the base STUFF Serves 4 of a snug-fitting roasting tin. Top with beef 50g/2oz butter and roast for 20 mins. Remove beef from 150ml/¼ pint milk oven and reduce temp to 180C/Gas 4 Bloody Mary Chilli 100g/4oz extra mature cheddar (leave door open to help temp reduce). 60g/2½oz mixed breadcrumbs Baste meat, return to the oven and roast Salmon Salsa Shots 50g/2oz plain flour for 30 mins. Mix breadcrumbs and 2 Makes 12 shots 2 egg yolks tbsp of the thyme. Then mix two thirds of 4 ripe tomatoes, washed 5 egg whites crumb mix with horseradish and Boursin 1 stick celery, trimmed 40g/1½oz ground walnuts fig and nut in a separate bowl. Remove ½ a small red onion, peeled dash of lemon juice meat from oven and baste. Spread few dashes of Worcestershire sauce Boursin mix over the fat, pressing down few drops of Tabasco sauce Method well, top top with remaining breadcrumb 1 tbsp vodka Butter four ramekins with soft butter and mix, pressing down well. Drizzle over a celery salt freeze. Coat the inside of each ramekin little olive oil. Roast for 30 mins for rare/ 190g/7oz flaky smoked salmon cutlet with with breadcrumbs and walnuts mixed medium or longer for well done. Remove chilli (we used Inverarae) together. Melt butter in saucepan and add and transfer meat and veg to a warm celery leaves and fresh chilli to garnish flour, stirring until the mixture becomes a serving plate, cover well and allow to rest light coloured roux. Still stirring, gradually for 30 – 40 mins. Pour off most of excess Method add the milk and then the grated cheese. fat from the roasting tin, put on hob and Halve and remove the seeds from the Pour into a bowl and beat in the egg deglaze with cognac, scraping up juices. tomatoes. Finely chop the tomato flesh yolks. Season with salt and pepper. Whisk Pour in wine and bring to boil rapidly along with the celery and onion and eggs whites to soft peaks and add a little until reduced. Strain into a saucepan, add mix together. lemon juice. Fold the egg whites into the stock and remaining thyme. Bring to boil Season with Worcestershire and Tabasco mixture. Gently pour the soufflé mixture and rapidly until reduced by half. Remove sauces, vodka and celery salt. Finely flake into each ramekin. Smooth and place in beef from resting and pour any juices and the salmon and carefully mix into the salad. baking tray filled with boiling water. Place redcurrant sauce into the gravy and stir Spoon into 12 shot glasses (or small in a preheated oven at 180C/Gas 4 and until smooth. Slice beef and serve with dishes) and garnish with celery leaves and bake for 15-20 minutes until golden gravy, shallots, celery, roast potatoes and red chilli to serve. brown. Serve immediately with salad. steamed green vegetables. appetitemag.co.uk 27 Christmas The Main course

minutes. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft. Add the beurre manie, stirring constantly until it dissolves, and cook for a further 5 minutes until the sauce is thickened. Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of if you filling, crimping the edges to seal the pie. Cut a cross in the top of the pastry to let the must steam out during cooking. Bake for about 20 minutes until golden. Serve immediately. and for dessert...

Roast turkey with a new shallot stuffing take on Serves 10 5kg/11lb free-range turkey the pud 4 tbsp rapeseed oil Veg sea salt and black pepper For the stuffing: choice 75g/3oz butter 2 tbsp rapeseed oil 8 shallots, peeled and finely chopped 3 cloves garlic, peeled and chopped Beetroot, Raisin & 250g/9oz dried figs, in small cubes Stem Ginger Pudding 2 small eating apples, peeled, cored, cubed Serves 6 250g/9oz fresh breadcrumbs Chestnut, mushroom 3tbsp golden syrup 3 tbsp fresh sage leaves, chopped 100g/4oz vegetable suet 750g/1½lb sausage meat & shallot pie 80g/3oz dark brown sugar 3tbsp parsley, chopped Serves 4 100g/4oz raisins 1 large egg, beaten 200g/8oz cooked chestnuts 50g/2oz wholemeal breadcrumbs sea salt and black pepper 2 bay leaves 50g/2oz self raising flour 1 sprig fresh rosemary 1tsp ground mixed spice Method 200ml/7fl oz red wine 125g/5oz plain cooked (vacuum packed) Preheat oven to 230C/Gas 8. Place clean 300ml/10fl oz vegetable stock beetroot, drained bird in a large roasting pan, brush with 25g/1oz butter 3 eggs rapeseed oil, season, cover with foil, cook 1tbsp olive oil 100g/4oz stem ginger, finely chopped for 30 mins, lower temp to 180C/Gas 4, 12 shallots, peeled & left whole cook for 30 mins per kilo, basting every 250g/9oz chestnut mushrooms, quartered Method hour. Rest for 30 mins before serving. For 2 tbsp Beurre Manie (1 tbsp flour mixed to Pour syrup into a 1½ pint greased pudding stuffing, melt butter and rapeseed oil. Add a paste with 1 tbsp softened butter) basin and set aside. Mix suet, sugar, raisins, shallot and soften, add garlic, season and 2 tsp Dijon mustard breadcrumbs, flour and mixed spice. Puree remove from heat, leave to cool. Mix figs, freshly ground black pepper beetroot in a food processor, add eggs and apples, breadcrumbs, sage, sausage meat 2 tbsp flat leaf parsley, finely chopped blend. Pour into mixing bowl with ginger and parsley with shallots, season, mix in 225g/8oz puff pastry and stir thoroughly. Pour into pudding egg and mould into golf balls. Bake on a basin, pat down well, cover with a layer of greased baking sheet for 20 mins, or stuff Method baking paper and tie securely with string, onions and cook the rest of the stuffing in Preheat oven to 200C/Gas 6. then cover with a double layer of foil. an ovenproof dish. For stuffed onions - boil Melt the butter in a frying pan, add the olive Lower into a large pan of hot water whole in salted boiling water for 8-10 mins oil to stop it burning and fry the onions reaching half way up the basin. Cover with til just soft, drain and cool in cold water. until slightly browned, about 5 minutes. a lid and simmer gently for 3 hours, topping Stuff, brush with rapeseed oil, bake 30-35 Add the mushrooms, bay leaves and up water if necessary. Serve with custard, mins alongside the turkey. rosemary and cook for a further 4-5 crème fraiche or vanilla ice cream. Boxing / new year’s day Comfort Food It’s Boxing Day and/or New Year’s Day. This is all the medicine you need…

brunch... Sweet Potato and Tenderstem broccoli hash Serves 4 ** 4 x skinned and boneless chicken breasts (cut 750g/1½ lb sweet potatoes, peeled and cubed ** 200g/7oz Tenderstem broccoli, halved width ways ** 1 tbsp olive oil ** 6 rashers dry cure streaky bacon, cut into pieces ** 1 red onion, thinly sliced ** 4 eggs, poached or fried, to serve

Method To make the hash, steam the sweet potatoes for 10 mins. Add the Tender- stem and cook for a further 4 minutes until both vegetables are just tender. Meanwhile, heat the oil in a large non- stick frying pan and cook the bacon and onion for 5 minutes until the onions have softened. Add the sweet potato and Tenderstem to the pan, pat down with a wooden spoon and cook for 10 - 15 minutes, stirring to break up the golden crust that forms on the bottom. Spoon on to plates and with an egg.

appetitemag.co.uk 29 Boxing / new year’s day

lunch...

South Indian style chicken curry

supper Pork, Pistachio & Herb Terrine easy Serves 6-8 ** 1tbsp olive oil ** 115g/4oz chicken livers, chopped ** 250g/9oz streaky bacon ** 500g/1lb pork mince ** 150g/5oz garlic & herb cream cheese (recommend Boursin) ** 2 tbsp red wine ** 1 tbsp port ** 1 tbsp fresh chopped thyme ** 1 tbsp fresh chopped flat leaf parsley ******************** ** 4 juniper berries, crushed and chopped ** 65g/2½oz shelled pistachio nuts, roughly chopped CARAMELISED ONION AND ** grated rind 1 lemon ** 125g/4oz ham off the bone GOATS’ CHEESE TART ** sliced sage leaves, to garnish Serves 4 ** 4 circles of puff pastry (10cm/4ins in Method diameter) Preheat oven to 180C/Gas 4. Lightly oil ** olive oil a loaf tin. Heat olive oil in a pan and cook ** 2 white onions (sliced) chicken livers over a medium heat for ** 25g/1oz caster sugar Supper... about 2 – 5 mins, stirring occasionally, until ** 25g/1oz goats’ butter sealed. Remove from heat, allow to cool. ** 25g/1oz plain flour ********************** Using the back of a knife stretch the ** 300ml/½ pint vegetable stock bacon. Line base and sides of the tin with ** 150g/5oz hard goats’ cheese, cut into overlapping bacon slices, allowing excess 8 slices (we used Delamere) South Indian Style to hang over the edges. Mix together ** fresh chopped basil chicken livers, pork, cream cheese, red Chicken Curry wine, port, thyme, parsley, juniper berries, Method Serves 4 pistachio nuts and lemon rind. Season well. Line tart cases with pastry, fork and bake ** 3 green finger hillies,c roughly chopped Using half the pork mixture, spread over blind for 15-20 minutes or until the pastry ** ½ tsp turmeric the base of the terrine evenly, pressing is cooked through but not coloured. ** ½ tsp ground coriander down well. Top with a layer of ham and Fry onions in a little olive oil until soft and ** ¼ tsp ground cinnamon then spread over remaining pork mixture lightly coloured. Add sugar and continue ** 2 tsp root ginger, peeled and finely (it will sit high in the loaf tin). Fold over to cook until onions are caramelised. Add grated the overhanging bacon to enclose the the butter followed by the flour and stir ** 4 garlic cloves, roughly chopped filling well. Cover with foil. Place the tin to a paste. Slowly, in three or four stages, ** ½ tsp salt in a roasting tin and half fill with boiling add vegetable stock, stirring well on each ** 10 shallots, topped, tailed and cut in half water. Bake for 1 hour until meat is tender. occasion. Remove from heat, season with ** 4 tbsp sunflower or groundnut oil Remove from oven and allow to cool. salt and pepper and allow to cool. Divide ** 6-10 curry leaves Pour off any juices and weigh down with onion mix between each tartlet, place two ** 2-4 cloves weights. Chill for at least 6 hours. Carefully slices of goats cheese on top, brush with a ** 500g/1lb boneless and skinless chicken remove from tin and garnish with sage little olive oil, season with salt and pepper breasts, cut into 4cm pieces leaves. Serve in slices with dressed salad and place under a hot grill until melted. ** 200ml/½pint coconut milk and chutney. Garnish with chopped basil. ** Plain basmati rice, to serve 30 appetitemag.co.uk Boxing / new year’s day

Some great dishes to revive you from the excesses of Christmas and New Year.

supper light **********************

Mushroom, Bacon, Pea Risotto ********************** Serves 4 ** 1 onion, peeled and chopped ** 75g/3oz lean back bacon, roughly GRILLED TROUT SALAD WITH chopped ** 1 large leek, thinly sliced TOMATO AND CHIVE SALSA ** 1 tbsp olive oil Serves 4 ** 1 litre/2 pints chicken stock Salsa: ** 350g/12oz Arborio rice ** 225g/8oz vine-ripened tomatoes ** ground black pepper ** 1 garlic clove, crushed ** 60ml/2fl oz white wine ** 2 spring onions, finely hoppedc ** ½ lemon (rind pared) ** zest of 1 lime ** 2 tbsp lemon juice ** 1 tbsp of lime juice ** 225g/8oz brown cap mushrooms, sliced ** 1 small red chilli, de-seeded and finely ** 75g/3oz petit pois or garden peas, chopped thawed ** 1 tbsp chopped chives ** 125g/4½ oz hard cheese, finely grated ** 6 tbsp virgin olive oil ** rocket leaves and a drizzle of virgin olive ** sea salt flakes and ground black pepper oil to serve Method Mash: In a blender or with a pestle and mortar, Method ** 900g/2lb potatoes, peeled blitz the chillies, turmeric, coriander, Bring stock to the boil and keep at barely ** 50g /2oz butter cinnamon, ginger, garlic, salt and two simmering point. Heat oil in a large heavy- ** 3 tbsp low fat crème fraiche shallots with 1 tbsp of the oil and 2 tbsp based saucepan, add onion, bacon, leeks ** 3-4 spring onions, chopped cold water to make a coarse to medium and 2 tbsp water and cook for about 2-3 ** 4 x trout fillet paste. In a bowl combine the chicken and mins or until beginning to soften. Stir in the spice paste so all the chicken pieces rice and season well. Add wine, lemon Method are coated, allow to marinade for 20 mins rind and lemon juice and a ladleful of Salsa - plunge tomatoes in boiling water or longer if possible. Heat the remaining oil stock. Cook gently, stirring occasionally for 6 secs then peel off skins under in a heavy-based pan. Add the curry leaves until the wine and stock is absorbed. Add running cold tap. Mix diced tomatoes, and cloves and fry 1 min. Add chicken mushrooms and gradually begin adding chopped garlic, spring onions, zest and fry for 5 mins until spices become the simmering liquid, a ladleful at a time, and juice of the lime, chilli, chives, 5 fragrant (leave remaining paste in the allowing each addition to be absorbed tablespoons olive oil and some seasoning. bowl for later). Tip in remaining shallots before adding the next, keep stirring and Mash - Cook the peeled potatoes in and continue frying for 10-12 mins until adding ladleful’s of stock (takes about 25 boiling salted water until tender. Lightly lightly brown. Pour 100ml/3fl oz cold water mins). When most of the stock has been cook the spring onions in a little butter. and the coconut milk in the bowl with the added and the rice is creamy, add in peas, Drain and mash together over a low heat remaining spice paste and combine. Pour low fat grated hard cheese and stir until with butter and crème fraiche. Season well. over chicken and mix well. Simmer for 5-7 the cheese begins to melt. Remove lemon Season trout on both sides. On a lightly mins until chicken is cooked. Serve hot rind and check seasoning. Serve in warm oiled baking tray, grill for 3-4 mins. with plain basmati rice. bowls with rocket leaves on each plate. Serve on top of mash and spoon on salsa. appetitemag.co.uk 31 B eamish food

jolly ham hock Modern Classic

Beamish Park Hotel head chef Chris Walker is in print for the first time, and the result is spectacular

ust occasionally, something truly spectacular lands in the appetite office, causing us to wake from our customary mid-afternoon slumber, sit up and actually take notice. And so it was when a book of recipes by Co Durham chef Christopher Walker arrived on rainy day. Modern Classic Cooking: A Celebration Of 30 Years Jis so named for Chris’ father Bill’s Beamish Park Hotel, which is celebrating its birthday and where Chris, 34, is now head chef. What particularly touched us about this book is the accessibility of the recipes. They are sumptuously and superbly photographed and they look truly amazing, yet none is so taxing that a reasonable cook cannot attempt it and many are very simple – as a good recipe should be. The book features 92 recipes with instructions from Chris, who runs the hotel’s bistro, holder of 2AA Rosettes for the past 17 years. Chris says: “Ever since I can remember I’ve loved cooking. I love the creative side; being able to work with unusual flavours, making ingredients you would not think would go together work well. I love experimenting.” And good on him for experimenting in print, because now we can all have a go, too. This is one for the Christmas list, we think…

Modern Classic Cooking: A Celebration Of 30 Years is available priced £24.95 at Beamish Park Hotel, Beamish Burn Road, Marley Hill, Newcastle, NE16 5EG, tel 01207 230 666

32 appetitemag.co.uk B eamish food

main... NORTHUMBRIAN HONEY AND starter... CLOVE BAKED HAM HOCK WITH YUKON GOLD MASH Top AND PARSLEY CREAM SAUCE Tips Serves 4

Ine gr dients 4 ham hocks 1 litre white chicken Stock 1 bay leaf 2 celery sticks, cut into cubes I carrot, diced 1 onion, peeled and chopped 4 tbsp tomato puree Asparagus Wrapped In 6 tbsp olive oil 4 tbsp clear honey Smoked Salmon With 20 cloves 4 tbsp demerera sugar Black Pepper Strawberries Serves 4 Method In a big heavy bottomed pan, heat olive Ine gr dients oil and when hot gently fry the carrot, 12 spears asparagus celery and onion until soft and tender 8 slices smoked salmon on a low heat. Stir in tomato puree, add 8 strawberries, quartered chicken stock and bay leaf and gently mixed salad leaves bring to the boil. Add ham hocks and Parmesan shavings simmer for around three hours or until cracked black pepper meat is tender. Once cooked, remove the hocks from the liquid, place on a tray Balsamic dressing: and when cool, remove the fat and outer 125ml/4fl oz Balsamic vinegar meat, leaving plump meat on the bone. 250ml/½pint olive oil Individually wrap each one tightly in cling 2tbsp demerera sugar film, refrigerate for 6-8 hours. To reheat 2tbsp balsamic syrup the ham hocks, remove the cling film Pinch salt and place on a baking tray. Stud with the cloves, pour over the runny clear honey Method and sprinkle with demerera sugar. Bake Bend the asparagus until it snaps at 200C/Gas 6 for approx 20 mins or and blanch in boiling salted water for until crispy golden brown. Remember one minute and refresh in ice cold to baste after 10 mins. Using a water before draining. Wrap three temperature probe make sure they reach pieces of asparagus in a slice of 75C before serving. Serve with mash smoked salmon, continuing until all made with Yukon Gold potatoes mashed the asparagus is wrapped. Place on a with butter and warm milk, and a parsley microwaveable plate and cover with cream sauce - one cup dry white wine, cling film. Set aside. Mix strawberries two large shallots, finely diced, one cup with cracked black pepper and set double cream, 4 tbsp fresh chopped flat aside. Make dressing by whisking parsley, salt & pepper – combine wine ingredients together until sugar has and shallots in a small pan and reduce dissolved. Microwave asparagus for by two thirds, about 6 mins, gradually one min while warming plates. Dress add cream, bring to boil, season and fold mixed salad leaves and place warm in parsley. To serve, cover the base of salmon and asparagus on top. Scatter warm bowls with sauce, place mash in strawberries and parmesan. Drizzle the middle, sit the ham on top. with Balsamic dressing to serve. appetitemag.co.uk 33 B eamish food

starter... Butternut Squash Perfect Cannelloni With Grilled pud Asparagus, Tomatoes & Mascarpone Serves 4 Ine gr dients 8 fresh lasagne sheets 1 butternut squash, peeled, de-seeded and diced 100g/4oz mascarpone cheese 60g/2½oz breadcrumbs Main... handful chopped basil 2 tbsps parmesan, grated dish, season the beef and kidney and 10 sun blushed tomatoes Steak, Kidney & Brown quickly colour on all sides until golden 1 egg, beaten brown. Add onion and cook for two mins, 1 bunch asparagus Ale Pudding sprinkle with plain flour and mix in beef Serves 8 stock and brown ale. Place lid on the Method casserole dish and cook in the oven for Boil butternut squash until tender then Ine gr dients two hours. Remove casserole from oven, mash using a potato ricer and place pulp Steak and kidney stew mix: allow to cool then taste and season. Fold into a cloth, then a sieve to allow all the 675g/1½lb chuck steak, trimmed and in finely chopped parsley and leave to water to drain. Refrigerate overnight. cut into 2.5 cm/1ins cubes cool. (tip – you may add 200g/7oz field The next day, mix butternut pulp, cheese, 350g/12oz ox kidney, trimmed and cut mushrooms if you wish). egg, breadcrumbs, grated parmesan, into small cubes chopped basil and sun blushed tomatoes 1 onion, peeled and finely diced For the pastry, mix flour, baking powder and season with salt and fresh ground 1 bottle Newcastle Brown Ale and salt in a bowl, rub in suet and black pepper. If mix is a bit wet, add a 25g/1oz beef dripping enough iced water to bind into a soft few more breadcrumbs. Place in a piping 25g/1oz plain flour pliable dough. Leave to rest for 20 mins. bag. Rub a piece of cling film with butter 400ml/½ pint beef stock Line a dariole with cling film so that it or olive oil and place a lasagne sheet in salt and fresh ground black pepper covers the top of the mould. Roll out the the middle. Pipe a line of the butternut small bunch flat leaf parsley, chopped pastry, cut out a circle of pastry twice the squash filling along the middle of the size of the circumference of the dariole. lasagne sheet. Roll up the pasta tight, Suet Pastry: Line mould with pastry so that it overlaps then wrap the cling film around the 560g/1¼lb self raising flour at least 4cm/2ins. Fill dariole to the top pasta, tie a knot in both ends. Repeat ½ tsp baking powder with cold steak and kidney mix. Fold until you have eight cannellonis. Blanch 1 pinch salt over overlapping pastry so that pudding asparagus in boiling water for 1 min, 280g/10oz beef suet, chopped is completely sealed. Fold over the cling refresh and grill with a little olive oil and 4-6 tbsps iced water film and twist at the top. sea salt. Microwave two cannellonis at a Cook for 40 mins in a steam oven, time for 45 secs until hot. Cut one end remove and leave to cool for a few of the cling film. The cannelloni will slide Method minutes. Serve with bashed carrot and out. Top with grilled asparagus, a few For the meat, pre heat oven to 180C/ swede on top of some extra steak and sun blushed tomatoes and parmesan. Gas 4. Heat dripping in a casserole kidney mix in a deep bowl. 34 appetitemag.co.uk B eamish food dessert... Kick ASS SEABASS

Sugar Glazed Rice Pudding With Cherry Compote & Black Cherry Sorbet Serves 4 Ine gr dients 100g/4ozpudding rice 700ml/1¼ pint milk 300ml/½ pint double cream 1 piece orange peel 1 vanilla pod, split Main... 50g/2oz caster sugar 1 stick lemon grass, finely chopped 1kg/2¼lb cherries 25ml sesame oil 400g/14oz sugar Thai Baked Sea Bass With 25ml vegetable oil 500ml/¾ pint water splash Thai fish sauce ½ a lemon, juiced Coconut Jasmine Rice & (you need a sorbet maker for the sorbet, Method alternatively, buy some ready made) Mango Salsa For the paste, blend all the ingredients Serves 4 in a food processor until a paste. Method For the sea bass, lay a 30cm/12ins For the rice pudding, Warm the milk, Ine gr dients long piece of cling film on a work cream, orange peel, vanilla pod and 4 line caught sea bass, filleted surface and add one fillet of sea bass. seeds. Add rice and sugar and continue 4 tbsps Thai curry paste Spread one tbsp curry paste over the to stir at regular intervals for 30 mins 2 cups jasmine rice fish covering the edges. Place other until rice is tender, not allowing the rice ¼ of a block of coconut cream fillet on top and roll both together tightly to stick to the pan. Remove orange peel 1 ripe mango, diced in the cling film, folding in both edges. and vanilla pod and set aside. 1 red chilli, finely diced Bake in the oven for 15 mins at 190C/ For cherry compote and sorbet, place 1 lime, juiced Gas 5. This allows the fish to steam in its cherries in a thick bottomed pan with 1 handful coriander, chopped own juices and keeps it moist. 200ml/½ pint of water and juice of half ¼ red onion, finely diced For the coconut rice, boil for 10 mins a lemon, bring to the boil, add the sugar To garnish: in salted water until tender, sieve and and reduce by half. Remove 4 tbsps coriander season with salt, add grated coconut of the cherry compote to cool slightly sesame oil and set aside until required. then purée the mix in a blender with sesame seeds For the salsa, mix diced mango, red 500ml/1pint water and pass through a black sesame seeds chilli, diced red onion coriander and lime sieve. Once cold add to a sorbet maker Thai curry paste: juice together and lightly season. and churn according to instructions. 1 bunch coriander To assemble, place the coconut rice in To serve, warm up rice pudding with a 1 thumb ginger, grated the middle of a plate, then cut the fish little milk. Add compote to the bottom of 2 cloves garlic, crushed out of the cling film and place on top of each bowl and pour rice pudding over. 4 lime leaves, finely chopped the rice. Spoon over the salsa and dress Dust the top with caster sugar and glaze 1 bunch spring onions the coriander with the sesame oil and with a blow torch until caramelised. Top 2 green chillis, roughly chopped seeds, place on top of the fish and serve. with a ball of the black cherry sorbet. appetitemag.co.uk 35 festive Canapés

Stilton pate on hazelnut biscuits

Mini stuffed jacket potatoes with brie and cranberry

Rosie McGlade visits Belsay Hall for tips on the perfect canapés for a Christmas drinks party

Lucy Blaylock is an outside events The beauty of canapés is that you get lots caterer, and runs the tea shop at of different tastes, and what you want is a nice Belsay Hall. Her advice for a perfect array of different colours and textures. Christmas party? Canapés. Here she Make sure that what you make is easy to shares some of her delicious and eat - you don’t want the fillings spreading time-tested recipes and tips. onto people’s fingers. I often provide little Canapés are always incredibly popular, canape napkins. especially around Christmas, and the recipes P eople can eat as much or as little as they I’ve selected here have a festive appeal and want, and you can prepare a good selection are perfect for drinks parties. so that vegetarians or people with gluten P otatoes are good vehicles for taste and I intolerances and so forth are all covered. have a range of different recipes. The turkey I might add something like mini leek and and stuffing bites are a mini-Christmas goats cheese tartlets, then something a little dinner in themselves, and stilton and nuts I lighter and refreshing, like little melon or fig always associate with this time of year. balls wrapped in Parma ham, and maybe some If I was catering for a drinks party, I would cocktail sausages on sticks, cooked and dipped make around eight or nine different kinds in honey and mustard and then put on sticks. of canape, two of them sweet, and make Another favourite is smoked salmon tartlets enough so that everyone gets an average of with quail eggs. Roll out some bread very thinly, about eight to 10 each. cut into rounds and brush with melted butter. 36 appetitemag.co.uk festive Canapés

Turkey and stuffing bites the hazelnuts and pulse in the blender, but not too much as you don’t want to grind the Turkey and hazelnuts too finely. Roll out stuffing bites to 2-3mm depth. Cut out into rounds with a 2-3cm cutter. Ingredients Bake at 150C/Gas 2 for 15 200g/7oz raw turkey breast minutes until golden / biscuit 50g/2oz dried cranberries coloured. Leave to cool 150g/5oz streaky smoked bacon Topping 4 slices white bread, made into Place the cheese, pepper, crumbs parsley, chives and lemon in a zest of one lemon blender and blend to a paste. 1tbsp chopped thyme Pipe or spread ½ a teaspoon 1tbsp chopped parsley or so of the mixture onto each 1 finely chopped onion biscuit. Leave a little of the 1 egg biscuit clear around the edge so they can be handled easily. Method Decorate with the remaining Cook the onions until soft but hazelnuts and pumpkin seeds. do not brown. Add the onions to the breadcrumbs, herbs, lemon zest and seasoning. Beat the Mini stuffed egg with a squeeze of lemon juice, and add to make into jacket potatoes stuffing consistently, so that it’s Bake in a warm oven so they come out like with brie and almost spreadable . Flatten the little pastry cases. Cool, and add a mix of half turkey breast with the end of mayonnaise, half creme fraiche. Place some Cranberry a rolling pin or meat tenderizer smoked salmon on top, and a half quail’s egg, S tilton pate on until it’s really quite flat and and sprinkle with a little chopped parsley or hazelnut biscuits Ingredients pliable, around 1 cm in depth. chives, or a single coriander leaf. 20 small new potatoes You might find that if you cut it Single tiger prawns are lovely too, dipped 200g/7oz brie or camembert a bit it spreads out further into lime and chili dressing, with a little Ingredients (remove the rind) Spread with the stuffing. Scatter mange tout curled around to look pretty. Biscuits: 4 spring onions, finely chopped on the cranberries. Roll that up Sometimes you can sit down to eat with 20 150g/5oz plain flour 1 tbsp chopped parsley in to a long cigar shape, about guests and you can only speak to a few of 100g/4oz parmesan cheese, cranberry sauce 2-3 cms/1ins in diameter. Wrap them, so they’re a great way of entertaining. grated cooked chestnuts the cigar in the bacon. It’s best Funnily enough, the food can actually last 50g/2oz roasted chopped salt and pepper to stretch it first with a knife, as longer than a sit-down meal, too. They can hazelnuts (don’t chop too finely it will shrink in the oven be harder work of course, but if you’re the as you want some texture) Method Roast at about 160C/Gas 3 for sort of cook who gets nervous about how 200g/7oz butter Bake the jacket potatoes until 45 mins or so until the bacon long to roast the lamb for or whatever, or end soft (about one hour at 150C/ is quite crispy looking. Leave to up hot and flustered while everyone else is Topping: Gas 2). Allow to cool a little, cool. When cold, thinly slice into enjoying themselves, canapés are things you 150g/5oz stilton then slit open at the top and circular bite-sized pieces. can prepare earlier in the day. What I also 100g/4oz Philadelphia or gently scoop out the insides love about them is there’s hardly any washing cream cheese with the handle of a teaspoon. up, and that makes such a difference. juice of half a lemon Keep the whole skins for P eople circulate more with canapes and black pepper refilling it’s usually very jolly. I do think it’s important 1 tbsp chopped chives Mash potato with the brie / to walk round serving them, rather than have 1 tbsp chopped parsley camembert, add the parsley, them on a table to eat. I get my daughters pumpkin seeds spring onion and seasoning and and friends to help me. If you have guests remainder of hazelnuts for mix in. who don’t know everyone, it’s a really good decoration Gently refill all the potato skins way of getting people mixing. I think it’s with the mixture and before nice to serve a few sweet canapés, like mini Method serving, gently heat them eclairs, tiny open fruit flans and truffles, but Biscuits: through for about 15 mins on Lucy Blaylock Catering, you need far fewer. It’s nice to add a little Put the flour, cheese and butter about 150C/Gas 2. Decorate tel 01661 881 610 festive finish to each platter, like a small into a blender, and blend into with a little bit of cranberry www.lucyblaylock.co.uk sprig of holly, but keep it simple. You have a firm ball (like pastry). Add sauce and thinly sliced chestnut. [email protected] to think practically!” appetitemag.co.uk 37 festive foliage

Rosie McGlade seeks out some expert advice on creating a stunning festive ambience

Belsay head gardener Jo Harrigan has been busy with her secateurs and gold spray, and the results are not only stunning, but she assures us, achievable for everyone. It’s a beautiful morning, and the holly by the roadside is coated in red berries, possibly just Jo is hosting a Festive Wreath Making that little bit too soon for Christmas; the birds workshop on Thursday December 6, will probably have them by December 25. 10.30am-3pm at Belsay Hall and Gardens. Jo hasn’t bothered with holly. This year, she The workshop is followed by an exclusive says, there are some other great sources of tour of the gardens and lunch in the berries, like the cotoneaster, which has been tearoom. Tickets £50, English Heritage particularly productive and has long stems to members £45. Booking essential, project out from arrangements. tel 0870 333 1187 There is a huge display in a stand, which you can do to whatever size suits you, following the same principles. “It’s easy,” she says. “I’ve taken conifer to by Jo. They’re easy, too, she says; you just need make the shape and added long lengths of to know what you’re doing. laurel and fern sprayed gold. I then added two “But table decorations are the simplest of all. large red silk orchid stems and chrysanthemums, I like to place a large candle in the centre of a and that’s about it. If you go for robust flowers small oasis, taped into a bowl, a stand, a trough, like these, you don’t need much, and they work any shape. Then take two to four different types both for table and larger displays. of foliage, ivy being a useful one, and just push “Christmas is really about reds, greens and the stems into the oasis. Add a couple of silk golds. Of course, you can use any colours you flowers, and you have something really pretty, wish, but those traditional themes are easy to very festive, and cheap!” work with from a gardener’s point of view. One note of caution; pick the foliage as close “All you need is a plastic tray and a block to Christmas Day as you can, and store in a cold of oasis, and a stand if you’re going to make place until you need to use it to keep it fresh something very big. Once you have the basics and glossy. At night, return to a cool place to you can use them year after year; just keep your keep it fresh, and keep it topped up with water. Ho ho eyes open when you’re out walking or in your “I don’t think you have to be artistic at all,” Jo garden for interesting shapes and textures. If concludes. “In some ways, you can’t really go ho you’re buying flowers, the florist will usually give wrong, and putting something together gives you some spare greenery.” you a wonderful sense of pride. Everyone is so Santa Claus is standing by the tree, watching. busy throughout the year, but come Christmas As he does. Like Jo, he’s here to promote people go that extra mile and try things they the various events at the Hall over Christmas, wouldn’t normally think they can do, and that’s including a festive wreath-making workshop led part of the fun of it all.”

38 appetitemag.co.uk Where else can you step back in time to 1912 and have your own butler or maid..? Where else can you be served a ernoon tea by your very own footman..? Where else can you enjoy the nest local produce that has been cooked by a chef who has been in charge of catering for the Queen..?

e north east’s world class award winning chocolatiers welcome you to... e Edwardian Chocolate Rooms and Snug Now serving light and main meals, including Sunday lunches, delicious homemade cakes and desserts, a choice of eighteen speciality teas, single origin coees and of course a total abundance of chocolate in every form!

Curiously Wicked, 18 Sanderson Arcade, Morpeth, NE61 1NS tel: 01670 458183 /457858 www.curiouslywicked.co.uk rose veal To veal or not to veal? As far as reputation goes, it’s up there with foie gras, but more people are considering the case for British rose veal…

Rose veal supporters, who include Rosemary Sharger, Jay Rayner and Tom Parker Bowles, say that if you drink milk or eat cheese, you may as well eat rose veal because at least it means some male cows born to dairy herds have a purpose, rather than being killed soon after birth. British rose veal is endorsed by the RSPCA and Compassion in World Farming (CIWF) and rose veal calves can move around fields and graze, so their meat has a redder tone, hence the name rose veal. The animals are slaughtered at 8-12 months (as opposed to lamb which is slaughtered at 5-6 months), while male dairy calves are shot at 24-48 hours old. Unlike the majority of veal imported to the UK, produced from calves on a restricted milk diet to keep the meat white, rose veal is slightly pink. It is noted for its flavour and high protein content.

40 appetitemag.co.uk rose veal

Veal Piccata with Lemon and Capers

Ingredients Method Serves 4 Season the meat with salt, pepper and lemon 4 English rose veal cutlets, juice then dip in flour and shake off xcess.e pounded thin In a large frying pan, heat olive oil over a salt and pepper medium to high heat. Sauté the cutlets for lemon juice to season two mins each side then place on a warm flour to coat plate. Add garlic to the pan and sauté for 4 tbsp extra virgin olive oil 1 min. Add wine, lemon juice and capers and 2 tsp minced garlic bring to the boil. Cook until reduced by half. 230ml/8fl oz white wine Return to a simmer and stir in the butter and 60ml/2fl oz lemon juice chopped parsley until the butter has melted 2 tbsp capers and blended into the sauce. Return cutlets to 2 tbsp butter the pan and coat with the sauce. bunch finely chopped parsley To serve, place the cutlets on a plate, pour lemon slices over sauce and garnish with lemon slices and parsley sprigs for garnish parsley sprigs.

Veal Saltimbocca Method Season meat with salt and pepper. Layer Ingredients medallions with one slice prosciutto, folded to Serves 4 fit the medallion. Place one whole sage leaf on 680g/1¼lb finely sliced the prosciutto. Heat a large heavy skillet over a English Rose veal medallions medium to high heat. Add one tbsp olive oil and 115g/4oz sliced prosciutto one tbsp butter and sauté half of the veal for 230ml/8fl oz extra virgin olive oil two mins on each side. Transfer to a warm plate, 4 tbsp butter then repeat with the remaining veal. Transfer 230ml/8fl oz white wine the last of the cooked meat to the warm plate ½ lemon, juiced and return the pan to heat. Reduce the heat to esT ast salt and pepper medium-low. Add wine and lemon juice to the fresh sage pan along with the remaining one tbsp butter Veal Stroganoff great and stir. Pour sauce over the veal and serve.

Ingredients 1 tbsp olive oil 750g/1¾lb veal leg steaks, thinly sliced 2 onions, finely chopped 1 tsp freshly crushed garlic 1 tsp smoked paprika 1 tbsp Dijon mustard 230ml/½ pint chicken stock 1 tbsp tomato paste 250g/9oz button mushrooms 175ml/¼ pint light sour cream 2 tbsp fresh chives, sliced

Method Heat oil in a large saucepan over medium to high heat. Cook veal for 4-5 mins. Add onion and cook for 2-3 mins. Sir in garlic and smoked paprika and cook for 1 min. Add Dijon mustard, chicken stock, tomato paste and mushrooms. Bring to the boil and simmer for 10 mins. Stir sour cream and chives through. Serve with pasta noodles or baby new potatoes and green salad.

appetitemag.co.uk 41 Now Open in Beales of Hexham 2 People Dine for £9 (Main, Side, Dessert & Wine)

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Delicious Food MMmmm... • Meat orders now taken for Christmas • Fresh christmas trees avail from 1st Dec • Christmas Fayre lunch served from 27th Nov – 14th Dec (Tues-Fri) 12-2.30pm £8.99 • Traditional british Sunday Lunch served 12-2.30pm everything homemade £7.99 • Homemade cakes, pastries, & scones in our coffee shop • Order your Winter Freezer Packs • Logs, Kindling, Snow Shovels etc all available

Opening Times :- Tue – Sat 9-5, Sun 10-4 CLOSED MONDAYS EXCEPT BANK HOLIDAYS-SUNDAY HOURS APPLY (Kitchen closes 30 mins prior to above times) Widdrington Farm, Widdrington Village, Morpeth, Northumberland NE61 5EA Tel: 01670 760 181 www.thecountrybarn.co.uk

42 appetitemag.co.uk love Liver

Properly cooked liver – a flash in the pan – is one of life’s joys, writes Alastair Gilmour Mrs Beeton’s calf’s liver Liver has been of Brasserie Blanc across the UK following and bacon getting something an environmental health order against the of a bad press recently-opened London restaurant and the lately. It’s been subsequent £3,103 fine. A spokeswoman revealed recently for the chef said: “Brasserie Bar Co will no that David longer serve liver in any of its restaurants. Cameron once In order to serve liver and comply with attended a post- Westminster council, it would need to be shoot dinner in Scotland where guests over-cooked to such an extent that our were served raw stag’s liver, but he hid it customers just won’t eat it.” under a pile of salad to avoid eating it. Raymond Blanc, owner of the double Bruce Anderson, political commentator Michelin-starred Le Manoir Aux Quat’Saisons, and a friend of the Prime Minister, wrote in advises in his Kitchen Secrets recipe for the Spectator magazine that Cameron was lamb’s liver persillade that the meat should “among the wetties” at the meal who were be thinly sliced and cooked for 30 seconds put off by the sight of the blood-seeping offal on each side for medium rare, or one minute on their plates. The meal, which took place in each side for medium. Take equal quantities of liver and the 1990s, had featured “a fresh liver from a “A short cooking time is essential,” bacon, pepper and salt, butter, flour, young stag, cooked rare so that it seeps with he writes, which concurs with the a little lemon juice and water. blood – saignant, not bleu”. method Hartlepool-based chef Krimo Cut liver into slices, cut as many The dish had “a fluffy quality, reminiscent Bouabda recommends. slices of bacon as there are of liver, of foie gras – that livery taste to the point “Place the liver in the freezer for 15 fry the bacon first and put on a hot of sweetness”, wrote Anderson. “There were minutes,” he writes on his website at dish before the fire. Fry the liver in some wetties who were put off by the sight. www.krimos.co.uk, adding that it makes the fat which comes from the bacon, Among their number, I regret to say, was the slicing thinly easier. He goes on: “Cut after seasoning it with pepper and present Prime Minister.” horizontally into thin slices. Heat two salt and dredging it with a little flour. The secret to cooking liver is to do it tablespoons of oil, sprinkle a little seasoned Turn the liver occasionally to prevent quickly – and many chefs would agree, the flour on the liver and shallow fry for about its burning, and when done lay it quicker, the pinker, the better. 20 seconds on each side.” round the dish with a piece of bacon Not so, said Westminster council after two Some of us recall school-dinner days of between each. Pour away the bacon diners at Brasserie Blanc in Covent Garden, thick, overdone liver, tough enough to put us fat, put in a small piece of butter, part of a chain of which the renowned TV off for life. But is there anything nicer than dredge in a little flour, add some chef Raymond Blanc is a director, fell ill with lightly-cooked liver and slightly caramelised lemon-juice and water, give one boil, food poisoning. onions? Let’s hope its travails are merely a and pour it in the middle of the dish. Now liver is off the menu at all branches flash in the pan.

appetitemag.co.uk 43 wicked indulgence Curiouser & curiouser f the many wonderful foodie gems around Jane Pikett escapes to these parts, few are as magical as Curiously Wicked. Step through the doors of this the Edwardian world of Morpeth emporium and take a journey back in time to Edwardian England; a place of Curiously Wicked Oelegance and style where every customer is addressed as ‘sir’ or ‘ma’am’ by the butler, footman and maids. Founded by Krystyna Dodds, Curiously Wicked is an Edwardian home from home where you are a privileged guest of Lord and Lady Cuwick of Cuwick Manor. This is a living period drama, the staff beautifully attired in period costume, each of them playing their own part in the story, each with their own personal stories to tell. Many objects in the household also tell a story, including a Titanic memorial to relatives and friends of the household lost in the tragedy. There is a butler named Mr Beckoncall, there are family photo albums to enjoy, and the decadent surroundings feature silver chandeliers, oak panelling, swags and tails, silver, lead crystal and crisp linen with fine china commissioned in Germany by Lord and Lady Cuwick. Ask the staff for the latest gossip and you will be entertained with stories about the family. The maids include Krystyna’s daughter Stefanya, who explains: “It’s a magical period drama, a place to escape and find space from the pressures of modern life. All of us step into the Cuwick household the minute we arrive. It’s like being a member of staff at Downton Abbey.” The owners of the fictional home that is Curiously Wicked, Mr and Mrs Cuwick, are never in attendance. “Either they’re ill or on holiday or visiting,” says Stefanya. “It adds to the magic.” The food at Curiously Wicked is all homemade. “There are no machines, nothing is sourced from outside other than our Turkish Delight from Turkey and our incredible Grenada Chocolate Bars,” says Stefanya. The comfy Snug with its Chesterfields is home to morning coffee, afternoon tea and chocolate indulgences, while the dining room is home to wonderful dishes by head chef David Hall. The Yuletide menu includes such gems as sautéed mushrooms with chestnuts on toasted stottie with Northumbrian smoked cheese; turkey and choux snowball filled with sausage, ginger and apricot stuffing; and Colonel Albert Hubert Harman Cuwick’s figgy pudding. The cakes are baked daily by Krystyna and the team, who also excel in chocolate and patisserie. The Crawleys of Downton Abbey would no doubt consider this very fine indeed. Curiously Wicked, Sanderson Arcade, Northumberland, NE61 1NS, tel 01670 458 183, www.curiouslywicked.co.uk The Curiously Wicked Christmas Carol event at 7.30pm on December 15 presents a four-course dinner, entertainment and unexpected twists with a Charles Dickens theme, priced £42.50 per person 44 appetitemag.co.uk W icked indulgence

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appetitemag.co.uk 45 Bison

Stuart and Daphne Anderson with their wild bison in Sedgefield

46 appetitemag.co.uk Bison Wild

Fancy a joint of bison for your Christmas dinner? A countrysucculent wild boar gammon roast, or some park- reared venison? Rosie McGlade meets one the most splendidly fascinating farming couples in the region

Of all the stories you hear about farmers when my son-in-law suggested we got some diversifying - farm shops, traditional breed this bison. We laughed! But he’d worked for a few and that - the quirkiest, the most outlandish, and years in America on the biggest bison farm yet possibly one of the least known is that of there and thenext morning we stopped laughing, Stuart and Daphne Anderson near Sedgefield, and said, well why not? The Government keeps and their herd of wild bison. telling us to diversify., after all.” The couple should have retired years ago, but That was seven years ago. The bull and three bison farming is a tying business when there’s cows shipped in from the States, along with the only the two of you. massive fence, and even the hammer to bash With 200 red deer and wild boar as well, the fence in (all costing a fortune), have been there is no-one else in the country doing what joined by breeding stock from the south of the this couple does, and yet they work it in true UK and Scotland, and there are now so many in old-fashioned style, putting their livestock’s the herd Daphne has no idea about numbers. quality of life first, and building up a solid Colin, the bull’s pet name, is a stupendous- customer base at the farm’s shop (which sells looking beast - ancient, massive, but fluffy, nothing they haven’t grown themselves), instead almost cuddly. While you wouldn’t want to put of selling to restaurants or delis. your arms around him, he’ll take a bit of grass “My husband and his father before him tried out of your hand from the other side of the everything to make this farm work over the fence; which is something, for a bison. decades,” says Daphne. “We had a dairy herd “You only go into their grazing area on a for 30 years, and beef, sheep, pigs, crops, but tractor. They live on their side of the fence, farming can be a very difficult life now. We were and we live on ours,” Daphne smiles. “They’re sitting drinking a glass of wine one evening beautiful to look at, but they’re wild animals. appetitemag.co.uk 47 Bison Feeling the chill of Winter? Take advantage of this sizzling Hot Wire Deal at BEST WESTERN And the good news for us, Derwent Manor Hotel though not exactly Daphne and Stuart, is that the meat is for sale as the same price as good beef. “With the slump we’ve had to. It’s great for our customers. But we’ll never be rich.” Driving to their farm shop is like leaving the main road and Set in the magnificent Northumberland The cows will actually charge the finding yourself in Lambton Lion countryside - this country house hotel fence if you’re nearby and they Park (for those who remember), is the perfect rural retreat have a calf at foot. We keep all the only without the pesky lions and females for breeding.” monkeys, and people buying from Be welcomed with hot buttered toasted teacake served with These are the noble bison of the shop are welcome to wander hot chocolate drink sprinkled with marshmallows, enjoy a relaxing the American plains, hunted for down the track to gaze beyond the dip in the Jacuzzi and pool or an energetic work out, before dining millennia by the indigenous fence. It’s a beautiful place, in Guinevere’s Restaurant enjoying a sumptuous 3 course dinner with bottle of house wine before retiring to a comfy bed for a American peoples, the with great care taken good nights sleep followed by a hearty Northumberland breakfast Red Indians of the by the Andersons to cowboy films, and foster habitats for All this for only £85.00 per couple their gene pool more indigenous Available November to February – Ideal Christmas Gift! hasn’t changed wildlife, like Call and quote APP12- for further details in as long. rare birds. Domestic beef Twitchers are not call 01207 592000 steers, overbred uncommon. BEST WESTERN Derwent Manor Hotel, Allensford, DH8 9BB E: sales.derwentmanor @ohiml.com to pump up their The red deer W: bw-derwentmanorhotel.co.uk rear ends for extra herd and the wild profit, they are not. boar came after Because the bison, as a sort they’re officially Hello Deer. Stuart of well, we’ve done wild animals, along Anderson enjoys a it now, kind of LINDSAY’S with the red deer tender moment with thing. They never they share the see the inside of a a member of his wild park with, and the barn, eating grass SEAFOOD PLATTER boar, UK laws animal stock in the summer and Fully Garnished dictating that stock hay and silage in be shipped off in the winter, hence Made to order with a choice of seafood trucks and killed in they’re park, rather abattoirs don’t apply. “They’re all than farmed, animals. shot on the farm, at the right age, Rocky the boar has just so their meat is tender because fathered a litter of adorable, stripy they’re not stressed when they die, piglets. He is gentle and likes a and they’re young,” Daphne says. stroke. Boar meat is less fatty “They know nothing about it. Then than a domestic pig’s, but darker, it’s hung for nearly a month.” Daphne explains. It’s like pork They taste different from beef, used to taste. She will occasionally she adds, more mellow, and sweet. dry cure some bacon, but “People say you need some fat on sausages and joints sell best. a joint of beef to give it flavour, but “It’s certainly the most From with bison, the taste is in the meat outlandish venture we’ve ever itself. There’s less fat in bison than attempted,”she says. “It would be a piece of chicken or halibut. They nice to have just one day off a have the most incredible thick week, but old farmers don’t retire, Prepared by our own Chefs! hides to insulate them, so they they just die, and we’re happy. £15 don’t need it.” And the people we meet in the Nor does bison meat have any shop are lovely.” Call and discuss your requirements - cholesterol to speak of, so it can Farnless Farm Park is be eaten safely by people with between Coxhoe and LINDSAYS - Est 1936 heart or other health concerns Sedgefield. For more 24/25 Alley 1, Grainger Market, Newcastle who can’t have normal red meats information, visit Tel: 0191 261 2995 like beef or lamb. www.farnlessfarmpark.co.uk Wild west Bison recipes

Herbed Come and enjoy our artisan chocolates, delicious ice creams and sorbets, award winning coffees, indulgent hot Tenderloin chocolates and our famous gooey brownies... Ine gr dients Slow Cook 1 bison tenderloin (4-5 lbs/ Bison in Wine Let us help you make Christmas shopping easier this 2 kg) year with our pre-ordering and collection service, 2 cloves garlic, minced Ine gr dients 2 onions, finely chopped Serves 6 simply pop in store or give us a ring to have your 1 tbsp Dijon mustard 1kg/2¼lbs boneless bison products set aside and packed for you! 1 tbsp red wine vinegar blade steak cut into 2ins/5cm ½ cup olive oil cubes 1 tbsp each of dried basil, thyme 125ml/4 fl oz hot water and rosemary, crushed 284ml/10fl oz beef bouillon 1 tsp pepper 284ml/10fl oz cream of mushroom soup Method 275g/10oz mushroom Place tenderloin in a shallow 1 x 42g/1 x 1 ½ oz envelope of glass container or re-sealable onion soup mix plastic bag. Combine remaining 125ml/5fl oz red wine ingredients; pour over meat. Cover container or seal bag; Method Gareth James Chocolatier, 12 Front Street, Tynemouth, NE30 4DX refrigerate overnight, turning Place bison cubes in a slow t: 0191 2577799 e: [email protected] occasionally. Drain and discard cooker. MIx bouillon powder into www.garethjameschocolatier.co.uk Twitter: @gjchocolatier the marinade. Griddle tenderloin, a stock, add soup, mushroom uncovered, over medium heat pieces, soup mix and wine and for 15 mins, turning frequently. stir everything together. Pour Cover and continue to griddle mix over the bison cubes. Cover for 10 to 15 minutes or until and cook on low for 7 to 9 welcome to meat reaches desired colour. hours or on high for 3½ to 4½ award winning farmKnitsleys shop and café Stand for 10 minutes before hours. When cooked, serve with serving in slices. mashed veg. Be inspired this Christmas with lovely Festive treats and hampers now available in the Farm Shop. Gifts for the foodie in your life B ison Meatballs or just a festive treat there is something for every taste. Relax in Ine gr dients the Granary Cafe with a delicious 900g/21bs ground Bison meat home cooked meal or one of our 2 eggs, slightly beaten freshly baked scones or cakes. 250g?8oz shredded hard mozzarella cheese ½ cup dry breadcrumbs Christmas made 4oz chopped onion easy by Knitsley 2 tbsp grated Parmesan cheese Our farm butchery is at the heart of our business 1 tbsp ketchup and some of our specialities include high quality 2 tsp Worcestershire sauce beef, lamb and traditional rare breed pork, award 1 tsp Italian seasoning winning bacon, sausage and our own cured gammons and hams. 1 tsp basil We are also reknowned for our Pork pies, Huntsman pies, meat pies, ½ tsp pepper home produced Corned Beef, terrines and pastrami. Orders for Chrismas meat are now being taken – call into the shop Method for an order form or download from our website. Combine all ingredients in a KNITSLEY FARM SHOP bowl. Shape into 1ins/2.5 cm East Knitlsey Grange Farm, Knitsley, meatballs. Place on a rack in a Consett DH8 9EW shallow roasting pan and bake Open Tuesday - Saturday 10am - 5pm Sunday 10am - 4pm at 180C/Gas 4 for 10-15 minutes. Sauce: 2 cups ketchup, 2 tbsp (Just a few minutes away from Consett Town Centre) cornflour, 12oz/370ml apple jelly and 12oz/370ml redcurrant jelly. www.knitsleyfarmshop.co.uk Combine ketchup and cornflour in the roasting pan. Stir in jellies. Add the meatballs. Cover and bake 20-30 minutes. out to lunch

Tagine genie

A bracing North Sea breeze finds Alastair Gilmour heading for the Med

One way to reach one of the whipped stroll around the one-and- region’s most acclaimed a-half miles of Hartlepool Marina eating places is the nautical may seem thousands of miles away instruction into Hartlepool from the southern Mediterranean, Marina. Vessels approaching its cuisine and the sophisticated from the North Sea are flavours of a simmering tagine, but advised to fix a position from Krimo’s is as warm and seductive Hartlepool no2 channel buoy as this slowly-cooked stew. 272 degrees true. Krimo Bouabda arrived in Hartlepool no2 channel buoy Hartlepool in 1977 to study naval 272 degrees true. There are far architecture. But, back in his easier ways to reach Krimo’s, a native Algeria, shopping for his culinary institution around these mother before going to school left parts, but as it sits proudly on him with a love of cooking and the lock gates of the superb, fresh ingredients. So, opening a 500-berth maritime facility, arriving Mediterranean-style restaurant by boat is an obvious option. with his wife Karen - from Krimo’s is Algerian- Easington in Co Durham - was Mediterranean in style; it’s laid a dream come true. back, cultured and imperturbable. “Karen and I opened the first The man himself – Krimo Bouabda Krimo’s at Seaton Carew on – has such a sunny disposition it’s May 4 1985 with just £250 and easy to imagine his character has bucketsful of enthusiasm,” he says. been absorbed by the restaurant’s “It proved a runaway success from tiled flooring, mosaics, embroidered the first day.” wall hangings and varying hues of Krimo’s relocated from those terracotta paintwork. Seaton Carew origins to Hartlepool A window seat with a fine Marina in 2000. view of boats of all ship-shapes The couple and their son and sizes – working craft, leisure, Adam also run a tapas bar, Casa pleasure and houseboats – is del Mar, which opened in 2006 a further tranquilliser. A wind- on the marina, and Portofino

50 appetitemag.co.uk Krimo’s signature lamb out to lunch tagine - braised lamb K rimo’s Sauce and meatballs in a spicy It spices up many dishes as cumin sauce an ingredient or on the side

Back in his native Algeria, shopping for his A taste of mother before school, left Krimo with a love North Africa Tagine is both the of cooking and fresh ingredients cooking pot - a shallow earthenware dish topped with a bistro-pizzeria. “The visitors’ book been tempting, the restaurateur’s conical lid - and its contains many more languages recommendation made the mains slowly cooked stew. than we speak ourselves,” he choice easy (when in Krimo’s…). In Morocco or Algeria, says. “I have had excellent Lamb tagine is braised lamb tagines would normally conversations in French, Arabic, and meatballs in a spicy cumin be laid on the embers pidgin Italian, broken Greek, sauce. The meat is beautifully of an open fire, but in sailors’ Spanish and double Dutch.” tender and the addition of paprika European restaurants Here goes then with a whole and probably cayenne fire it up they are used mostly new language. Boureks are a while the contrasting chickpeas for serving. A tagine superb starter – spicy minced add length and soak up some can be lamb, fish, beef wrapped in filo pastry with a of the kick. More Strongarm is chicken or vegetable, harissa mayonnaise. There’s also necessary, though. flavoured with aromatic herbs and spices and some coriander, garlic and parsley The slow-moving water traffic fortified by onions dancing around. has been a distraction between and chickpeas. Harissa is a bitingly hot chili courses and we realise the Native Berbers paste found in most North African restaurant is filling up with a and conquering food and if it’s not in the dish, lunchtime crowed. It’s mainly Phoenicians, Romans, it’s on the table. The heat has office escapees and groups of Arabs, Spanish Moors, been turned down, but still has early-retireds, plus a teenager who Turks and French have us reaching for another sip of admits to having skipped school left enormous cultural Cameron’s Strongarm (when in when she overheard it’s where her and culinary influences Harlepool…). parents were heading for lunch. on Algeria and across Elsewhere, we spy Shetland Presumably mum will give her North Africa. Berbers mussels in a cream and white a note. lived on grains – wine sauce, while next to that are Outside Krimo’s, the lock gates made into couscous – and lamb, but they lamb koftas with a tomato, red slide open and seawater suddenly gradually adopted onion, chickpea and mint salad erupts in an exciting, surging, stews (tagines) and being shared with someone else’s bubbling maelstrom. Seagulls the use of fruit and baked goats’ cheese and appear on cue, swooping down for nuts in cooking. Cumin, slow-roasted tomatoes. small fish and tide-borne molluscs. coriander, caraway, Although the vegetarian three- But they’ll definitely go hungry if fennel, saffron and bean crispy cakes in a deep-fried they’re waiting for scraps from this marjoram are used tomato and coriander sauce had particular table. in spades, as are tomatoes, peppers and Krimo’s, Slake Terrace, Hartlepool TS24 0YD garlic. tel 01429 266 120, www.krimos.co.uk appetitemag.co.uk 51 Booze

Buoyancy from On the the black stuff bottle Old-fashioned stout is going through a rethink, reckons Alastair Gilmour

here are few words more able Along with Irish – or Dry – Stout, the category to focus the beer-lover’s mind that Guinness belongs to, we have Oyster Stout, than the five characters in ‘stout’. Coffee Stout, Chocolate Stout, Oatmeal Stout, Literature drips with evocative Sweet Stout, Milk Stout and Imperial Russian references such as “stout and Stout. It doesn’t have to be black, either – White true”, “stout hearts”, “stout of Stouts are simply strong beers. step” and John Keats’ “stout None of those actually contained oysters, Cortez…with eagle eyes”. All milk or even Russians – flavours traditionally have connotations of bravery, solidity and emerged from the ability to tease latent courage,T yet we all know stout can also flavours out of malted barley – but present mean fat. that hypothesis today to our more inventive And when it comes to beer, there lies stout’s microbrewers and watch them roll up their predicament. We think of stout as fattening and sleeves and drool. They love a challenge, they we think of stout as Guinness, but the style enjoy tinkering, and they adore combining covers a multitude of subdivisions, each with ingredients to see what comes out the other their own characteristics and flavour profiles. end. Stout is going through something of a revival and consumers are demanding more Festive Family Cheeseboards... unusual approaches Great Christmas Ideas From to making beer. Durham Brewery’s Temptation – an Imperial Tyne Bank Brewery Russian Stout (the style was favoured by The Deli ArounD in Newcastle has Catherine The Great, 18th century Empress of produced a Cherry Russia) – comes wrapped in roast bitterness The Corner Tynemouth Stout using sweet and with coffee and liquorice notes combining in a Impress your guests with a festive cheeseboard that is specially sour cherries, plus velvety rich malt texture. made to order from over 55 classic and continental cheeses and oatmeal for a smooth Jarrow Brewery’s McConnell’s Irish Stout homemade chutney. They’re the perfect end to a Christmas Day mouthfeel. Ouseburn is rich and creamy with lingering liquorice and lunch, New Year’s Eve dinner party or other seasonal gatherings. Valley’s Milk Stout chocolate hints, and Allendale Tar Bar’l Stout, contains lactose, which celebrates the local custom of men Christmas lunch all wrapped up! ... and Morpeth-based carrying barrels of burning tar on their heads We’ve got Christmas Day lunch sorted with our fantastic Anarchy Brewery’s at New Year, also goes down the traditional ‘Christmas Box’ - includes succulent Northumberland Sublime Chaos chocolate and coffee route. Similarly, Big Lamp free range turkey crown, locally grown potatoes, carrots, has been labelled Summerhill Stout is rich in malt and roasted swede and sprouts, homemade stuffing and gravy, pigs in blankets and cranberry sauce or mustard, followed a “breakfast stout” barley. Young’s Chocolate Stout is lively and by traditional Christmas pudding with delicious brandy presumably because complex with faint aromas of ginger, then sauce for only… of its oatmeal and creamy fudge on the palate, and a rounded £11 per person (min 4 people) coffee bean content. bitter-chocolate finish. Brooklyn Black Chocolate 0191 259 0086 www.thedeliaroundthecorner.co.uk Its complex fruitcake Stout is spicy and fruity, while its textured The Deli Around The Corner, Hotspur Street, Tynemouth flavours are certainly chocolate flavour is derived from malted barley (open Tues-Fri 10am-6pm and Sat 9am-5pm.). an eye-opener. alone – a classic example of the maltster’s art. 52 appetitemag.co.uk Booze

Set on the banks of the River Coquet serving...

Artisan Bakery (Everything made fresh on site) Open 7 Days three years later emerged in Dublin where he took a 9,000-year lease on a disused brewery Coffee Shop (Christmas Fayre throughout Dec) at St James’ Gate – the ancient entrance to the Open Tues - Sun outer city from the suburbs – at an annual rent of £45. A whole industry was born and now Guinness is sold in 150 countries, brewed in 49 Christmas Gifts of them and sells 10 million glasses a day. Guinness has long excelled in its advertising 2-4 Riverside, Felton, NE65 9EA (just off A1) Tel: 01670 787090 with images of the ostrich swallowing the pint, the sea lion making off with the glass on its nose, and the jaunty, flat-capped workman casually carrying an impossibly large and heavy girder. They were the brainchild of John Gilroy (1898-1985) the Whitley Bay-born artist and illustrator, and remain some of the most potent Danielle’s images ever created. David Ogilvy, one of the most influential figures in modern advertising, maintains Bistro that Gilroy’s posters, “made Guinness Available from 1st January part of the warp and woof of English life and have never been excelled – anywhere”. Available Tuesday - Friday Stouts were traditionally the generic But, the quintessential stout’s basic 2 Course Lunch Special £8.95 term for the strongest – or stoutest dilemma is that young people don’t Evening Set Menu • 2 Course £15.75 – porters produced by a brewery. regard it as something for them. Tyne The name was first used in 1721 to Bank Cherry Stout may be; Brooklyn 3 Course £18.95 describe a dark brown beer made Black Chocolate Stout certainly A la Carte Menu also Available with roasted malts which were has youth on its side, but as far as popular with London’s street and river the younger market is concerned porters. This same beer also became Stout is not just Guinness can wait a wee while. January Sale known as stout and, although that about Guinness As Mark Griffiths writes in a highly particular style was previously well with many local personal view of the brand, Guinness 10% Discount documented as a separate species, variations to tempt Is Guinness: “You walk into a pub. with this advert the history and development of stout the tastebuds See a beer on the bar. It’s black and only one voucher and porter are inseparable. Then bitter, like mud in a glass. You’re 18 per bill / expires 31st January 2013 there’s Guinness, a story that has years old and none of your mates fascinated from day one. Richard drinks it, so why should you? Yet Guinness, born in the 1690s, was land agent to there’s something strangely attractive about it. Dr Arthur Price, Archbishop of Cashel in County Never mind. There’s no time to wait. Another day, Lunchtimes Tue - Fri 12noon-2pm Kildare in Ireland. The archbishop let £100 in maybe. You’ve got your whole life ahead of you.” Evening Tue - Sat 6pm-10pm his will to Richard’s son Arthur who bought a Guinness might come with warp and woof, small brewery in a neighbouring village in 1756. but these days it seems whole coffee beans and 12 Eastgate, Hexham Tel: 01434 601122 He quickly moved onwards and upwards and chocolate bars are what stout’s about. www.danielles-bistro.co.uk The perfect gift of chocolate delivered direct to your door

Our boutique is full to the brim with exquisitely fine chocolate in dark, milk or white, all hand made by the finest chocolatiers. From classic to the contemporary - boxed truffles, pralines, caramels, luxury hampers and bars in every imaginable flavour. Or choose from our scrumptious range of desserts, spreads, drinks and sauces. www.chocolatlovers.co.uk

the ultimate online chocolate boutique There’s still fresh produce to be harvested at this time of year, writes Alastair Gilmour

www.chocolatlovers.co.uk Sprouts polarise opinion. is going to whoop with delight at Start your love aﬀair today There’s no neutrality where the sight of yet another Little Gem this allotment staple is lettuce or know what the heck to @chocolatlovers /chocolatloversboutique /chocolatlovers concerned; no in-between do with a bulb of fennel, handsome and no sort-of, it’s either love chap though he may be (lovely or hate. roasted with other veg, actually). I’ve been checking on mine And how many peas can you and how they’re shaping up for blanch and keep in the freezer Christmas dinner. Old hat, yes, but before divorce proceedings start? JDC it wouldn’t be the same, would Jobs for this month include it? And, now that we’ve had a digging over the plot roughly to Domestic & Commercial Laundry Service & Linen Hire couple of decent frosts – which is let that wonderful frost kill off any supposed to make them sweeter nasties. A few forkfuls of manure or – I’m rather pleased I persevered other compost-conditioner should after their slow, cold transfer from also be turned in, ready for early seed tray to plot. spring and your latest Big Idea. During April’s downpours they Again, that’s part of it – if it doesn’t looked like they were just going work, make a note and move on. to sit there and feel sorry for Our beetroot should ideally have THE LAUNDRY themselves. A similar picture in been lifted weeks ago, but the June and July didn’t help either, bright green and red-veined foliage THAT DELIVERS while caterpillars, pigeons and is such a joy to behold in amongst pecking bantams also did their the drooping greenery at this back ...everything!! best to do them in, and there end of the year that it seems a were times when I was tempted shame to disturb it. to put them out of their misery Beetroot has been rediscovered Do you need: Napkins, Table linen, Tea towels, Oven cloths, Polishing and replace them with something by chefs and the home-grown cloths, Chef whites, Duvet, Duvet covers, Pillow cases, Sheets, Towels, quick-growing, such as spinach stuff bears little resemblance to Bath mats, Bathrobes (or should I say “more spinach”). the jarred variety. It makes terrific JDC Laundry offer laundry services & linen hire on everything you can think But they’re still hanging on in – soup - borscht is a mid-European of for your business. We pride ourselves on quality and reliability as we small but perfectly formed globes favourite and beetroot and orange know our customers do too. on wind-blown stems. Shame it’s is sensational - and is wonderful Looking to change suppliers or sick of doing your own? probably only me who’ll eat them. grated raw. Call us for a no obligation quote But this is one of the great But its bright bulbs and shiny Collection & Delivery throughout the North East pleasures of allotments – growing leaves look so cheery sitting there, what you know isn’t going to be though it’ll have to be prised out universally acclaimed back in the before the really, really bad weather Telephone: 01434 634234 kitchen brings out the Jekyll and arrives. Maybe it’s a case of the [email protected] Hyde in all of us. Not everyone borscht is yet to come. 54 appetiteStation Yard,mag.co.uk Corbridge Workshops, Corbridge, Northumberland, NE45 5AZ B eetroot and Golden Fork winning, orange soup seasonal Northumbrian Ine gr dients ice cream with an 500g/1lb fresh beetroot Italian twist. 1 onion butter 1 litre/2 pints veg stock 1 bay leaf juice and grated rind of three fresh oranges ½ teaspoon ground coriander ½ teaspoon ground cinnamon

Method Wash the beetroot and remove roots and stalks. Chop it finely, grate it, Pure Arabica Coffee Sea Buck Thorn or put it through a food Ice-Cream Ice-Cream processor. Chop the “Simply Incredible” Jean-Christophe Novelli onion finely and fry in the butter until translucent. “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio Add the beetroot, stock, bay leaf and orange The Old Chandlery, Coquet Street, Amble, rind and simmer for 20 Northumberland, NE65 0DJ minutes. Remove the Opening Hours: 10am – Early Evening 7 days a week bay leaf, add the orange juice and the spices and E: [email protected] T: 01665 710890 www.spurreli.com heat gently. The soup can be served as it is or put through the liquidiser. appetitemag.co.uk 55 S upper! Mumbai Front Street, Haswell Plough, nr Durham tel 0191 5260060

and pickles were excellent and I hit paydirt with my starter Murgtikka Chat -shredded chicken tikka mixed with bell peppers, onion and curry leaves presented inside a poppadom-esque puffball the size Mark Anderson plugged of a large Bramley apple; beautiful to look at and skilfully spiced. My pal’s Bata Vada - spiced potato in his sat nav and took dumplings in chickpea masala – was also a hit. I haven’t seen a more extensive or appetising a mate to Mumbai - a selection of fish dishes and the tandoori marinated salmon, Keralan fish curry and Goan prawn curry restaurant near Durham all tempted. I opted eventually for the seabass stuffed with king prawns. This was again beautifully “Where are we going then?” enquired my presented, fat, butterflied king prawns wrapped in mate when I picked him up for a many-times- delicate fillets of sea bass, drizzled around with a rearranged curry and catch up. scarlet sauce flavoured with tamarind and curry leaf “No idea”, I replied, “bring your sat-nav.” We were and a timbal of basmati rice. headed for Mumbai - the Indian restaurant near My mate honoured the restaurant’s local produce Durham city as opposed to the Maharastran capital. policy by ordering Sukha Gosht - leg of Durham It’s 10 minutes from Durham and 20 minutes from lamb dry-fried in a spice blend and served in a my mate’s place in Low Fell, but it falls into my tomato and coriander sauce. He declared it fantastic catch-all of ‘the middle of nowhere’, and as someone and stopped talking to me, which is always a good who can get lost in a small square room I was taking sign. The accompanying rice and naans were no chances. fabulous. You can’t miss it when you get there; a beacon of As we chatted over coffee, the early evening light looming out of the damp November darkness, crowd thinned out. The place had been looking like the big old country pub it once was. extraordinarily busy for a wet Wednesday in Once inside, however, its ancestry is swept away. November when we arrived, undoubtedly because of The old pub has been re-modelled and the place is the fantastic happy hour offer available 5pm-7pm. comfortably contemporary with a muted apple and We’d ordered fairly indulgently (food, drinks and a aubergine colour scheme, bold Asian-influenced couple of coffees each came to a still reasonable printed wall coverings, smart furnishings and crisp £56) but had we arrived a little earlier we could have white linen. The only nod to old-school Indian dined from a good selection of the same starters restaurant style are the ruby–hued padded velour and main courses with a choice of rice and naan for doors to the loos, which made me smile. only £9.95 each. The menu is helpfully split into ‘modern’ and I really enjoyed Mumbai and the menu will suit the ‘fusion’, ‘authentic’ and ‘classic’. The poppadoms adventurous and the not-so. It’s worth seeking out. Supper

56 appetitemag.co.uk DIARY Italian feast Guests of Anna Foster, Magic 1152’s breakfast presenter, were invited to sample some of the delicious offerings at Martino’s in Seaburn after they entered a competition run by the station. A delicious Martino’s cocktail awaited the guests, followed by lunch Rudolph

Jackie Marston, Gavin Leng, Anna Foster Well, dear reader, it’s that time of year again, and I would like to tell you what a pleasure it is to spend an entire night racing round the globe delivering gifts to all the little children. I would like to, but I can’t, because actually it is a monumental pain in the derriere and an experience I would cheerfully never endure again, were it not for the fact that if I weren’t the most famous reindeer on the planet, they’d have shot me by now. For you see, dear reader, Santa’s reindeer are not in fact the blessed creatures of children’s story books. Oh no....in actual fact, we Hot ticket populate frigid and ecologically homogenous Guests of Metro Radio’s boreal forests (I got that off the internet), and Brian Moore were treated windswept frozen tundra, which is, in short, a to a delicious three-course bloody nightmare to live in. You can’t get warm, there’s nowhere soft and dinner when they won a warm to lie down, and the food is atrocious. competition to Come Dine Most reindeer rely on lichen as a food source With Brian. in winter. Yes, I said lichen - composite Dhil Hussain and his organisms consisting of a fungus and a team at Asha restaurant Brian Moore, David Devine, Margaret photosynthetic partner growing together in in Ocean Road, South Devine, David Wilson & Janet Wilson a symbiotic relationships (and yes, I got that Shields, hosted this off the internet, too). In short, stuff that tastes delicious banquet of like the arctic tundra on which it grows. traditional and fusion Not only that, it takes off the surface on Indian cuisine. Brian said: your tongue, something which can only be remedied by the liberal application of Bailey’s, “It is some of the tastiest which is only available when we raid the Indian food I’ve had, and I’ll sleigh each year, grabbing our opportunity definitely be back.” Brian with Susan Smith, Carly Sam Thompson, Brian, Katie Slater when the fat guy in the red suit gets stuck Prendergast & Jill Prendergast & Adele Burgin down a chimney, as he invariably does, generally about half way round, somewhere Atkinson from Rockliffe Hall. in or around Rotherham. Great North Menu challenge The overall winners were: Oddly enough, Christmas Eve generally Starter: Daniel Parker, junior sous warms up a bit after that; the Bailey’s chef at Wynyard Hall, with his carefully extracted from a few dozen Whitby lobster and compressed stockings creating a glow among reindeer and pickled watermelon served which is impossible to find anywhere else. Mind, it’s not without its risks. One year with feta, olives, rocket and basil. Prancer had a few too many and pranced off Main: Steven Lawford, head chef the wrong way. We found him later, flat on in the Brasserie by Atkinson at his back in the middle of a traffic island in Rockliffe Hall, with his chicken Scunthorpe. Luckily we were able to scrape Wellington served with Jerusalem Competitors and judges him up and get him back on duty before artichokes, smoked bacon and anyone noticed, but it was a close one. Three of the region’s chefs girolle mushrooms. You’ll be assuming, I suppose, that once the were crowned winners of the Dessert:Thomas Knott, head chef night is over and our job is done, we are Great North Menu when chefs at Beamish Hall, with his chocolate rewarded with a feast fit for kings of reindeer, from across the North East and Earl Grey tea mousse. and if your definition of a feast includes bits of stick and moss, you’d be right. Fortunately, took part in a challenge The winning dishes will now be there’s always plenty of Bailey’s left to warm organised by the North East served at the NEHA Excellence us up and ensure the party goes with a Winners Daniel Parker, Steven Lawford, Hoteliers Association (NEHA), Awards dinner at Ramside Hall in Thomas Knott swing. And bah humbug to you, too. Darlington College and Kenny February. appetitemag.co.uk 57 D tining Ou argent d’or at Close House Bou chon Bistrot DABBAWAL

Argent D’Or restaurant at Close House Located close to Hexham’s historic D ABbawal, street food pioneer of the North offers first-class contemporary cuisine with a marketplace, Bouchon Bistrot serves simply East, is gearing up for Christmas with festive twist, meticulously prepared using the finest cooked food, lovingly prepared in French menus and private parties. It also offers private seasonal ingredients and sourced locally Country style at attractive prices. Bouchon hire all year round for small or larger parties. Larger wherever possible. Simon Walsh, the new menus change to reflect the seasons and parties can hire the whole restaurant on a Sunday, Executive Chef has further enhanced the menu the fresh produce available. The Christmas beginning their event with Indian cocktails and and there are new Classic and Tasting menus menus include early bird, lunch, a la carte and a canapes, followed by a feast dinner and dancing. available throughout the year. December special menu for groups of ten or more seeking Smaller groups of up to 20 can take over a room features a festive lunch from £24.50 for 3 a truly special way to celebrate the season. in Dabbawal, equipped with its own 40-inch courses including mulled wine on arrival, Open every lunchtime and evening Monday- flatscreen. Meanwhile, Dabbawal also running a afternoon teas from £17.50 and Dinner from Saturday. 2 or 3 course lunch menu £12.50 fantastic healthy lunch campaign for office workers £45 which includes complimentary mulled and £13.95, Early bird menu 2 courses and shoppers and its pre-theatre early evening wine and canapes. Argent D’Or is open for £13.95, 3 courses £15.50. lunch 12pm - 2pm, Mon - Sat (3pm Sun) and menu is packed with express dishes - perfect for supper before the panto at the Theatre Royal. dinner 7pm to 9.30pm Mon - Sun. L ocATION: 4-6 Gilesgate, Hexham, Location: Close House Hotel, Northumberland, NE46 3NJ • Telephone L ocATION: 69-75 High Bridge, Newcastle Heddon on the Wall, Newcastle NE15 0HT 01434 609 943 www.bouchonbistrot.co.uk upon Tyne, NE1 6BX • Tel: 0191 2325133 Tel: 01661 852255 • www.closehouse.co.uk email: [email protected] www.dabbawal.com • [email protected]

McKenna’s Mi chelangelo’s BISTRO ROMANO

Located on Newcastle University’s old campus, This little corner of Italy, Hotel Michelangelo, is Reknowned for excellent service, comfortable McKenna’s is a buzzing restaurant with a relaxed located between Blaydon and Ryton. surroundings and Italian cuisine with a twist, Bistro and family friendly atmosphere that’s perfect for With ample car/coach parking it’s the ideal venue Romano attracts diners from across the region. breakfast, lunch and dinner. Owner and award- for your celebration. The function room is versatile Our menu combines the best of Italian and winning head chef Alan McKenna offers a wide enough to accommodate large parties in style International styles resulting in new, innovative variety of food, ensuring there’s something to suit and smaller ones in cosy intimacy for any special dishes which form part of our daily special all tastes, including a huge list of Spanish and occasion. Michelangelo would like to announce selection as well as our varied a la carte menu. Greek inspired tapas dishes, with sharing options the opening of Michelangelo, Dipton. Both serving For the traditionalist ,we also serve a selection starting at £11.95 a head. The Pre-Show Quick a fantastic new menu from Jan 2013, Happy hour Mon-Sat till 6.30pm. New Meditteranean tapas & of Italian classics and home cooked Sunday Bites menu is perfect for those in a hurry, while 3 course Sunday lunches. lunches. We are proud of our extensive wine evening menus feature both English and fusion list and are happy to help you find the right dishes ranging from mouthwatering Seafood Location: match for your meal. Risotto to McKenna’s Famous Moroccan Stella Road, Ryton NE21 4LU Chickpeas and Five Bean Chilli. Tel: 0191 4132921 Location: 63 Front Street,

Hill Top, Dipton, Stanley DH9 9YJ Cleadon Village, Sunderland SR6 7PG Location: Northern Stage, Barras Bridge, Tel: 01207 571040 Tel: 0191 519 1747 Newcastle-upon-Tyne, NE1 7RH www.michelangelohotel.co.uk http://m.romanosrestaurants.net Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk [email protected] also at The Qube, Metrocentre

58 appetitemag.co.uk D tining Ou Loves Thai LuigiKhan’s Ma’ida

awarded Evening Chronicle

Loves Thai is the home of authentic Thai food Located within the elegant Best Western A warm welcome awaits you at family friendly from South of Thailand. Customers enjoy the Ryokan Hotel, LuigiKhan’s, is a sophisticated Ma’ida – the Indian restuarant with a difference. warm and cosy contemporary restaurant in one of Indian restaurant. The authentic Punjabi The modern contemporary interior perfectly Newcastle’s best locations where the Thai food menu includes an impressive range of meat, complements the cuisine, a blend of traditional is all freshly prepared. The restaurant also offers fish and vegetarian dishes including roasted Bangladeshi and North West Asian cooking. £6.95 for a 2 course lunch and £6 for its Paneer tikka starters, delicious Lamb karahi Ma’ida mean ‘ a table spread of food’ and the one-course lunch special. and traditional desserts served with a warm friendly team certainly deliver fresh, home cooked Takeaway available at 10% discount Opening welcome. LuigiKhan’s, is available for private food from Bengal specials, traditional tandooris, hours: Monday closed. Tuesday – Sunday, functions and has a heated outdoor shisha salads, seafood and vegetarian dishes to Lunch 11:30pm – 3pm Dinner 5pm – 11pm. lounge with a range of shisha flavours from contemporary Chicken and Lamb dishes. Bookings now being taken for Christmas apple to strawberry. Open Sun-Thurs 5pm- The restaurant does not service alcohol but 11pm, Fri-Sat 5pm-11.30pm. diners are welcome to bring their own or be BOOK NOW FOR CHRISTMAS & NEW YEAR tempted by delicious alcohol free cocktails. L ocATION: 32-34 Mosley street Newcastle upon tyne, NE1 1DF L ocATION: BEST WESTERN Ryokan Hotel, 358 Westgate Road, Newcastle NE6 6NU L ocATION: The Old Co-op Buildings, Tel: 0191 233 2828 www.lovesthai.com Tel 0191 2724937 Email: [email protected], Hexham Road, Walbottle, Newcastle. email: [email protected] www.luigikhan.com Tel 0191 267 0987. www.maidatablespread.co.uk

appetitemag.co.uk 59 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

FIN BARRS GREENHOUSE BRASSERIE Carruthers & Kent MCKENNAS Savannah café DArlington Waddington Street, Flass Vale Baltic Business Quarter 3a Elmfield Road Northern Stage 11-14 Nelson Street, Durham City, DH1 4BG Quarryfield Road, Gateshead Gosforth NE3 4AY Barras Bridge City Centre, NE1 5AN Gnolde Brown CafÉ t: 0191 3709999 NE8 3BE t: 0191 2131818 Newcastle NE1 7RT t: 0191 2301919 1 Houndgate, Darlington, DL1 5RL www.finbarrsrestaurant.co.uk t: 0191 490 2414 www.carruthersandkent.com t: 0191 2427242 t: 01325 468708 www.mckennasatnorthernstage.co.uk Silk Room www.goldenbrown-coffee.co.uk FLAT WHITE Michelangelo Hotel Cafe 1901 One Trinity Gardens, 21a Elvet Bridge, Durham, DH1 3AA Stella Road, Ryton, NE21 4LU St Georges Terrace, Jesmond, NE2 Food Social Broad Chare, Newcastle, HALL GARTH HOTEL t: 07789 951149 t: 0191 4132921 NE2 2DL The Biscuit Factory, NE1 2HF Coatham Mundeville, Darlington e: [email protected] t: 0191 3409774 Stoddart Street, Shieldfield, t: 0191 2603506 Co Durham, DL1 3LU GIOVANNIS www.hotelmichelangelo.co.uk NE2 1AN t: 01325 300400 Genesis Road, Consett, DH8 5XP CafÉ Royal t: 0191 2605411 SOLOMONS t: 01207 504210 R Martin & Son Family 8 Nelson Street, Newcastle, NE1 5AW Thorntree Farm, West Road, Robineau Pattiserie Butchers t: 0191 2313000 No.28 Denton Burn, NE15 7EX 27 West Auckland Road, HARDWICK HALL HOTEL 38 Main St, Crawcrook, 27 - 28 Nelson Street, t: 0191 2742323 DL3 9EL Sedgefield, Co Durham, TS21 2EH NE40 4NB CAFFE VIVO NE4 5SP t: 01325 489129 t: 01740 620253 t: 0191 4134037 29 Broad Chare, Quayside, t: 0191 2322005 Spice Grill Kitchen www.robineau.co.uk www.hardwickhallhotel.co.uk NE1 3DQ www..no28.co.uk The Gate, Newcastle, NE1 5TG SIX THE BALTIC t: 0191 2321331 t: 0191 2221181 SARDIS I. K. 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Durham Crawcrook, NE40 4LZ www.avantinewcastle.co.uk 358 Westgate Road RUMANA Cottage Kitchen DH8 9BB t: (01207) 592000 t: 0191 4138888 Newcastle NE4 6NU 261 Ponteland Road, Cowgate 1-5 Countess Avenue www.bw-derwentmanorhotel. The Biscuit Factory t: 0191 2724937 t: 0191 2866621 Whitley Bay, NE26 3PN co.uk Costco 16 Stoddart Street, www.luigikhans.com t: 07530 101186 Mandela Way, NE11 9DH Shieldfield, NE2 1AN Rosies Bistro DURHAM INDOOR MARKET t: 0191 461 9800 t: 0191 2611103 MA’IDA 23-24 Gosforth Shopping Centre, DELI BAR ONE Market Place, Durham, DH1 3NJ www.costco.co.uk BILLABONG, The Old Co-op Buildings Gosforth, NE3 1JZ 69 Front Street t: 0191 3846153 Celebration Cakes Caledonian hotel Hexham Road t: 0191 2136220 Tynemouth www.durhammarkets.co.uk Jedburgh Court Team valley 68 Osborne Road, Jesmond Walbottle www.caferosies.co.uk NE30 4BP NE11 0BQ t: 0191 4877171 t: 0191 2817881 NE15 9SR t: 0191 2596893 Durham Marriott t: 0191 2670987 Sachins Royal County ESLINGTON VILLA Bruges Forth Banks, Newcastle, HALO Old Elvet, Durham DH1 3JN 8 Station Road, Low Fell, NE9 6DR 46 Brentwood Avenue, The Meat Merchant NE1 3SG 3 Marden Road, Whitley Bay t: 0191 3866821 t: 0191 4876017 Jesmond, NE2 3DH 5 Hazelwood, Jesmond t: 0191 2619035 NE26 2JH www.durhammarriottroyalcounty.co.uk www.eslingtonvilla.co.uk t: 0191 2818081 t: 0191 2121444 www.sachins.co.uk t: 0191 2518144 60 appetitemag.co.uk advertise here... 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Chathill Alnwick, NE67 5DN Northumberland www.suninn-northumberland.co.uk DACQUA RESTAURANT Restaurant 14 Narrowgate, Alnwick, t: (01665) 589700 Cheese Co, 26-28 John Street Fish Quay, NE66 1JG www.doxfordhall.co.uk The Cheese Farm, Green Lane, THE WHITE SWAN HOTEL Town Centre, SR1 1JG 16 Union Quay t: 01665 606304 Blagdon, NE13 6BZ Bondgate within Alnwick t: 0191 5651988 North Shields, Duke of Wellington t: 01670 789798 t: 01665 602109 NE30 1HJ BROCKSBUSHES Newton, NE43 7UL www.northumberlandcheese.co.uk www.classiclodges.co.uk ITALIAN t: 0191 2585929 Corbridge, NE43 7UB t: 01661 844446 FARMHOUSE PIZZERIA t: 01434 633100 www.thedukeofwellingtoninn.co.uk NORTHUMBERLAND Tea and Tipple South Street, West Rainton PARK VIEW KITCHEN www.brocksbushes.co.uk SAUSAGE COMPANY 18 Market Place, Corbridge, Houghton-le-Spring, 155 Park View, Whitley Bay The Dyvels Inn Wark Village Farm Store NE45 5AT DH4 6PA NE26 3RF The Cafe House Station Road, Corbridge, Hexham road, Wark t: 01434 632886 t: 0191 5841022 www.parkviewkitchen.co.uk 26 Middle Street, Corbridge, NE45 5AY Northumberland, NE48 3LR www.teaandtipple.com NE45 5AT t: 01434 633130 t: 01434 633633 t: 01434 230221 Jayelles Priory Cafe www.dyvelsinn.co.uk www.northumberlandsausagecompany.com Tino’s Deli 6 Queens Parade, 35 Percy Park Road The Cheese Shop 60 Front Street West, Seaburn, SR6 8DA Tynemouth, NE30 4LT 6 Oldgate, Morpeth, NE61 1LX ESHOTT HALL PepperPot Café-Bistro Bedlington, NE22 5UB t: 0191 529 3132 t: 0191 2590627 t: 01670 45979 Morpeth, NE65 9EN 5 Oldgate, Morpeth, NE61 1PY t: 01670 824444 www.cheesemorpeth.co.uk t: 01670 787454 t: 01670 514666 www.tinodeli.co.uk MARINA VISTA THE DELI AROUND THE Marine Activity Centre CORNER CafÉ Lowery GERBHERDS DELI PRIMA DELI Tomlinsons CafÉ and North Dock, SR6 0PW 61 Hotspur Street 33-35 Broadway, Ponteland, FARM SHOP Market Place, Alnwick, Bunk House t: 0191 5100600 Tynemouth NE30 4EE NE20 9PW t: 01661 820 357 7 Newgate Street, Morpeth NE66 1HS t: 01665 605610 Bridge Street, Rothbury, www.marina-vista.co.uk t: 0191 259 0086 NE61 1AL NE65 7SF www.thedeliaroundthecorner.co.uk CafÉ No 6 t: 01670 512106 Pizza Express t: 01669 621979 ROKER HOTEL Market Place, Corbridge, 4 Market Place Morpeth www.tomlinsonsrothbury.co.uk Roker Terrace, SR6 9ND THE GRAND HOTEL NE45 5AW t: 01434 634356 Gianni’s Ristorante NE61 1HG t: 01670 512855 t: 0191 5671786 Grand Parade, 3 Market Place, Vallum Farm Tynemouth, Cafe Des Amis Morpeth Riverside Lodge East Wallhouses, Military Road, Snow Goose NE30 4ER 52 Newgate Street, Morpeth NE61 1H High Stanners, Morpeth, NE18 0LL Sunderland Marina, t: 0191 2936666 NE61 1PB t: 01670 511547 NE61 1QL t: 01670 512771 t: 01434 672652 Roker, SR6 0PW www.grandhotel-uk.com t: 0758 5614156 www.giannis-ristorante.com www.riverside-lodge.co.uk www.vallumfarm.co.uk t: 0191 5675681 appetitemag.co.uk 61 Seridu ously in lgent... Will Torrent’s Great British Trifle Serves 6

Ingredients 1 small Madeira cake 1 punnet raspberries (fresh or thawed) 1 punnet blackberries (fresh or thawed) 1 punnet strawberries (fresh or thawed) 1 punnet blueberries (fresh or thawed) 1 punnet mixed berries (frozen) 20ml/1tbsp port 25g/1oz sugar 2 leaves gelatine 250g/9oz white chocolate 500g/1lb fresh custard 2 tsp vanilla bean paste (we used Nielsen Massey) 200g/7oz golden caster sugar 50ml/2 fl oz water 6 egg whites popping candy/ chocolate space dust

Method Slice Madeira cake, cut a disc and place it in the bottom of a large glass serving bowl. Carefully place some fruit on top of the sponge, pushing it to the sides so you can see it through the glass. In a saucepan, cut out and save bring to the boil the port, sugar and frozen berries while soaking the gelatine in cold water. Once the mixture has boiled, send through a sieve over a bowl. Reheat the syrup gently to melt the gelatine in to. Using a spoon, scoop the berry syrup with gelatine into the bowl, pouring over the fresh fruit. Place in fridge to set. To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water. Fold the custard into the melted chocolate adding a teaspoon of vanilla bean paste. Spoon custard over the set jelly. Place in fridge to set. To make the meringue, whisk the egg whites on a medium to high speed. A sweet Place the water and sugar in a saucepan that’s a trifle and using a thermometer heat till it reaches 121C. Add the sugar syrup to the tempting.... egg whites in a steady stream while they continue to beat and keep whisking till the sides of the bowl cools. Take the dessert out of the fridge and sprinkle with the chocolate covered space dust. Just Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the custard/space dust. Using a blowtorch and flame the meringue. Decorate with some of the remaining fresh fruit and enjoy. Desserts 62 appetitemag.co.uk Elegant Indian restaurant

‘I cannot compliment the meals enough. Every bite was a delight and a joy for the taste buds’ Gordon Barr, Evening Chronicle, awarded ***** (5 out of 5) ‘Banquet ﬁ t for a king. Ma’ida really is ﬁ ne dining; Indian style.’ Nicolle Thompson, Lifestyle Magazine, 5 star recommendation

‘Each dish was carefully presented on elegant white crockery. The attention to detail and care was evident to see and everything tasted fresh. The suace having a depth of ﬂ avour’ Katherine Capocci, The Journal Book now for Christmas and New Year SPECIAL MENU for New Years Eve

Hexham Road, Walbottle, Newcastle upon Tyne, NE15 9SR (located at the Old Coop Building) Open Monday - Sunday 5.30 -11pm Corporate lunch bookings available

For Christmas bookings or further information please call 0191 267 0987 E: [email protected] W: www.maidatablespread.co.uk Join us in January for our Themed Afternoon Tea Every month we offer, for your enjoyment, a newly themed afternoon tea so that every visit is just that little bit different... • TRADITIONAL AFTERNOON TEA IS ALSO AVAILABLE EVERY DAY THROUGHOUT THE YEAR •

THEMED AFTERNOON TEA CHAMPAGNE AFTERNOON TEA £17.50 £24.50 Indulge in the opulent surroundings An Array of Freshly Cut of Argent D’Or and enjoy a Finger Sandwiches Themed Afternoon Tea Freshly Baked Warm Raisin & Plain An Array of Freshly Cut Scones with Northumberland Finger Sandwiches Clotted Cream & Preserves Freshly Baked Warm Raisin & Plain An Assortment of Pastries Scones with Northumberland Choice of Tea from our Speciality Clotted Cream & Preserves Tea list or Coffee An Assortment of Pastries Including a Chilled Glass of Champagne Choice of Tea from our Speciality Perfect for every occasion Tea list or Coffee

Call 01661 85 22 55 to reserve your afternoon tea or visit www.closehouse.co.uk for further details.

CLOSE HOUSE HOTEL & GOLF, HEDDON ON THE WALL, NEWCASTLE UPON TYNE, NE15 0HT TELEPHONE 01661 85 22 55 WWW.CLOSEHOUSE.CO.UK