ISSUE 13 www.appetitemag.co.uk February/ March 2013

Tickle your tastebuds...

Shed the excesses of winter with The Slim Rules: No rabbit food No hunger pangs No diet!

15

WIN! Dinner, bed and breakfast in the heart of Lakeland country

Fit Food Scan this code with your mobile device to access step away from the pies... the latest news we give you fit food for foodies on our website

inside the food of love // lunching with lepidoptera // the big brunch // a rum do // masterchef Advert 280x210mm_Layout 1 28/01/2013 10:45 Page 1

is giving you even more chance to treat the one you love with our Special set valentines menu running from the 8th - 16th February £35 for 3 Courses & hand crafted petit fours with an extra special menu for the big day on the 14th! £45 for 4 Courses & hand crafted petit fours Upcoming events 8th-16th February 14th February 12th February 22nd February (excluding 10th & 14th) Our valentines Shrove Tuesday Louis’ first whiskey night Valentines week! spectacular Pancakes… Waffles... A set of 3 courses alongside A chance over a whole week A superb 4 course menu to come and help us empty our 5 carefully selected to treat you Valentine to a treat that special someone, pantry with some creavtive whiskeys, with a talk from meal she'll never forget at just £45 for a meal that will Pancake Day specials. our resident whiskey expert Louis! keep you in the good books £35 to be a part of Louis (£35 3 course menu will be until at least christmas! History, very limited available every night). Only £45 per person spaces!

t: 0191 281 4545 f: 0191 281 8588 e: [email protected]

Find us on Facebook ‘Louisrestaurant’ or follow us on Twitter @louisjesmond Advert 280x210mm_Layout 1 28/01/2013 10:45 Page 1

PLACE YOUR Editor, suffering the seasonal ORDER 4 Club effects of cake, canapes and Lakeland hotel break, and much more curried sausage, is forced to 6 feed...back Reader recipes and news call in the culinary cavalry... 8 Girl about toon Our lady Laura’s adventures in food I fear there is a little more of me than I know you will follow to the letter. And perhaps there once was. Pre-Christmas, I before you put this magazine in the bin 10 dig this was all raw egg whites, protein shakes and to carry on with your chocco latte and full Our allotmenteer’s up to his neck in s***t! spinach and feeling really rather Jessica English fry-up, might I add that there are Ennis (in my dreams). Now, however, no daft diets, no meal replacements and 11 Starters following the excesses of Christmas, very definitely no mentions of ‘no pain, no Foodie news and views a New Year dominated by curried gain’ in this, our own recipe for Slim Rules. sausages and beer in the German This is fit food for foodies and 18 on the bottle Alps, and an Arctic January, I defy you to find anything in it It’s a rum do... necessitating the need to hunker which is anti-appetite! down on the sofa and 20 masterchef eat enormous quantities of Having said that, should you find Foraging for food with James Burton treacle pudding to stay warm, all the spinach and mung beans I have noticed a slight, erm, herewith just a little too much, we 22 healthy appetite expansion about my person. have also included two recipes for No excuses; we’re on a health kick! is giving you even more chance to treat the one you love with our Special cheesecake, a beurre-laden French feast Clearly, drastic action is in order, so I have featuring tarte fine aux pommes and 28 kitchen essentials set valentines menu running from the 8th - 16th February drafted in a pair of Amazonian fitness pigeon (not on the same plate, obviously), The coolest kit for the creative cook bunnies to whip me into shape in the gym and a recipe for a and dispense strict daily edicts regarding big 30 the grazer my calorie intake. appetite’s readers are pie. Never let it be Anna’s in a pickle over her pickles £35 for 3 Courses & hand crafted petit fours nothing if not loyal, so it goes without said that we take saying that you will be accompanying me our health kicks to 32 the high life with an extra special menu for the big day on the 14th! on my quest for nutritional supremacy, so the extreme... The farm where the sheep live on the roof we’ve included several pages of food and Now then, where Jane Pikett, Editor 45 for 4 Courses & hand crafted petit fours fitness advice from Amazonian #1 and did I put that 34 go wild in the country £ #2 in the centre of this magazine, which chocolate eclair? Our pick of the region’s best farm shops 38 The big breakfast Actually, it was brunch, and it was amazing Upcoming events We want to hear all about 40 the diary 8th-16th February 14th February 12th February 22nd February the food and drink you Beautiful people at beautiful foodie places appetite.Tickle your taste buds... (excluding 10t h & 14th) Our valentines Shrove Tuesday Louis’ first whiskey night love in the North East, Pancakes… Waffles... A set of 3 courses alongside WE which means you can 40 all of a flutter Valentines week! spectacular get fully involved in the Lunching with lepidoptera A chance over a whole week A superb 4 course menu to come and help us empty our 5 carefully selected LIKE! Editorial 01661 844 115 region’s only dedicated [email protected] to treat you Valentine to a treat that special someone, pantry with some creavtive whiskeys, with a talk from Jane Pikett - food magazine. dining out meal she'll never forget at just for a meal that will Pancake Day specials. our resident whiskey expert 42 £45 Advertising 01661 844 115 Our top dining directory Louis! keep you in the good books £35 to be a part of Louis If you like something, we want to know Joanne O’neil - [email protected] (£35 3 course menu will be until at least christmas! History, very limited about it, so tell us. Better still, take a just desserts available every night). Website www.appetitemag.co.uk 46 Only £45 per person spaces! picture and send it to us. Cheeky cherry cheesecake

Designed & Published by And if you cook something you’re proud of (or something you’re not!) email us a photo and a description and we might even put it on our website or in the magazine. Unit One, Bearl Farm, Stocksfield, t: 0191 281 4545 f: 0191 281 8588 e: [email protected] Northumberland, NE43 7AL Fame at last! Photography Peter Skelton www.photo-psp.co.uk Find us on Facebook ‘Louisrestaurant’ or follow us on Twitter @louisjesmond email [email protected] Nicky Rogerson www.nrphotography.co.uk

appetitemag.co.uk 3 appetite Club

WIN! Valentine’s dinner at Luigikhan’s

Indian restaurant Luigikhan’s is offering appetite readers the opportunity to spice up their Valentine’s Day with a chance to win a four-course evening meal for two including a free glass of Prosecco for each diner. The lucky winner and their other half can choose from a selection of freshly prepared traditional Punjabi curry dishes from the restaurant’s Valentine’s menu. Situated away from the hustle and bustle of the city centre, Luigikhan’s is located in Newcastle’s Best Western Ryokan Hotel. The Valentine’s event will also include free shisha for every couple and entertainment from belly dancers. To be in with a chance of winning, simply answer the following question. WIN! more than £500 worth of Which day of the week does Valentine’s Day fall on in 2013? Answers via email to [email protected] foodie prizes! by February 11 2013. Luigikhan’s at the Best Western Ryokan Hotel, 358 Westgate The lovely people at the very excellent Taste North East have pulled out Road, Newcastle, NE4 6NU www.luigikhans.com all the stops to offer a fantastic prize worth more than £500 for one on Facebook lucky winner. All you need to do to be in with a chance of winning is join the excellent Taste Club at www.tasteclubhq.com before Feburary 28, 2013. The winner, who will be drawn at random, will win: WIN! dinner bed and • Dinner party cooking course for two with lunch at Newcastle’s breakfast for two Blackfriars Restaurant • Cocktail afternoon tea for two at Six, BALTIC, at Borrowdale • £50 Fenwick Food Hall voucher • Voucher for David Kennedy, former North East chef of the Year Gates Hotel

(pictured), to cook in your home for up to eight people This is truly a Lakeland gem and, following • Exclusive Taste Club Great North Food Hamper a four-year restoration, one of the most sought-after hotels in the region. Growing out of lush gardens in the prettiest of Lakeland valleys (where Free! Sticky toffee pudding at Prince Charles has a bolt hole) the Borrowdale Gates Hotel’s huge Brocksbushes farm shop dining room windows provide a view of the magnificent Lakeland fells on the doorstep. It is renowned for its culinary excellence and its local produce prepared by the hotel’s dedicated and imaginative head chef Brocksbushes Farm shop, on the A69 at Corbridge, is a favourite Christopher Standhaven. With training from a Michelin-starred mentor, appetite stop-off point for amazing homemade cakes, pastries, every meal is a symphony of delights, including Borrowdale trout and freshly baked scones, home cooked , meats, pates, smoked fish, Herdwick lamb. game, and an ever-changing selection of delicious frozen ready meals As a haven of peace and tranquillity in one of the most stunning prepared in the Farm Kitchen. locations in the UK, the Borrowdale Gates falls headlong into the You will also find a selection of jams, chutneys, sauces, smoked foods, category of hotels to visit before you die. cheese, fresh soup, freshly baked bread and a full range of dairy To be in with a chance of winning, simply answer the following question: produce, amazing hampers that make great gifts all year round, and a Q: In which county is the Lake District? wide range of organic produce. Answers via email to [email protected] by March 8, 2013 When you spend £8 on ready meals at Brocksbushes during February, Ts& s: The winner may redeem this prize between March-September you qualify for a free medium-sized sticky toffee pudding. Just take 2013, excluding Friday and Saturday nights and bank holiday along this edition of appetite to claim it, and enjoy! weekends, subject to availability. Brocksbushes Farm, Corbridge, Northumberland, NE43 7UB, Borrowdale Gates Hotel, Grange in Borrowdale, Keswick, CA12 tel 01434 633 100, www.brocksbushes.co.uk 5UQ, tel 01768 777 204, www.borrowdale-gates.com To find out more about appetite Club, visit the Club pages at www.appetitemag.co.uk WIN! Relish Cumbria book, worth £20 Packed with recipes from the cream of Cumbria’s chefs, Relish Cumbria Second Helpings is a book to savour and to treasure. An essential companion in any kitchen, this sumptuously produced book is packed with more than 200 pages of recipes and chefs’ Tea & Tipple, Corbridge, Northumberland, NE45 5AT personal stories, making it a must-read for any cook and also an essential www.teaandtipple.com Telephone: 01434 632886 foodie travel guide to the region. To be in with a chance of winning one of five books, simply answer the following question: Q: What is the largest lake in the Lake District? Answers via email to [email protected] by March 8, 2013 www.relishpublications.co.uk for more details From Five Course Romantic Dinners to Special Celebrations, the Grand Hotel’s Victoria FRIDAYs FIZZ AT HOTEL INDIGO restaurant makes for the perfect location. appetite readers are in for a treat at Hotel Indigo, Newcastle, where VALENTINES MENU you can enjoy a bottle of chilled Champagne for £20 every Friday between 5-7pm to get the weekend off to a sparkly start. And if you 4 Course Meal plus Tea and Co ee decide to make a night of it, quote appetite Fizz offer for 10% off an £29.50 per person overnight stay at Hotel Indigo. Available Friday 8th Feb, Saturday 9th Feb, ursday 14th Feb, Hotel Indigo, Fenkle Street, Newcastle, NE1 5XU Friday 15th Feb, Saturday 16th Feb www.hotelindigonewcastle.co.uk MOTHERING SUNDAY Dinner, Bed and Breakfast Lunch Available - contact our reception to book. GRAND PARADE, , NE30 4ER special at Best Western Tel: 0191 293 6666 Derwent Manor Email: [email protected] www.grandhotel-uk.com Feeling the chill of winter? Here’s a sizzling Hot Wire Deal at BEST WESTERN Derwent Manor Hotel. Set in the magnificent Northumberland countryside, this country house hotel is the perfect rural retreat. Be welcomed with hot buttered toasted teacake served with hot chocolate sprinkled with marshmallows, enjoy a relaxing dip in the Jacuzzi and pool or an energetic work out, before dining in Guinevere’s Restaurant enjoying a 3 course dinner with a bottle of house wine before retiring to a comfy bed for a good night’s sleep followed by a hearty Northumberland breakfast – for only £85 per couple THE TRUE TASTE OF Available February and March, this is the ideal Valentine’s gift. Call 01207 592000 and quote APP13 for further details THE MEDITERRANEAN... BEST WESTERN Derwent Manor Hotel, Allensford, DH8 9BB, www.bw-derwentmanorhotel.co.uk HAPPY HOUR Mon to Sat 12 - 7pm, All day Sunday WIN! dinner for two 3 COURSE SPECIALS £5.45 at Amore Potato Skins or Soup Two lucky appetite readers can win a Selected Pizza or Pasta three-course meal at Amore or Amore 2 in where rustic and modern Italian Ice Cream or Coffee cuisine stars on the newly launched a la carte menus. At Amore, traditional dishes MEDITERRANEAN TAPAS mix with chic, contemporary creations from the award-winning culinary team, served in 3 COURSE SUNDAY LUNCH an Italian atmosphere. For your chance to BOOKING FOR VALENTINES & MOTHERS DAY win, simply answer the following question: Amore is the Italian word for: • Love • Life • Family? PRIVATE FUNCTIONS CATERED FOR! Answers via email to [email protected] by February 28 2013. Amore Restaurant, Tavistock Place, Sunderland, and Amore 2 @ Stella Road, Hill Top, Dipton Ashbrooke Sports Club, Sumderland, open seven days a week Ryton Stanley Terms and conditions: Prize includes 2 x starter and 2 x main courses and 2 x desserts; Prize can be re- deemed at either Amore or Amore 2; Prize is non-transferable; Prize does not include drinks; Prize must be NE21 4LU DH9 9YJ booked through JAM Marketing (UK) Limited on 0845 900 21 27; Cash value 0.001p; All rights reserved; Tel: 0191 4132921 01207 571040 Cannot be used in conjunction with any other offer readers’ appetite

Thank you to the team at Diwan-E-Am in feed...back! Hexham for sending It’s here at last, your opportunity to be in print! us this spicy little gem! Just email your recipes, feedback and foodie DERESH BHAJI Method news and we will do our bit to print your stuff, Ingredients Heat the oil in a pan, soften the onion 2 or 3 finely chopped onions gently (don’t brown it) and add the put it on our website or tweet it. Fame at last! ½ tbsp turmeric spices. Now add the cleaned and cut Email [email protected] ½ tbsp curry powder okra and simmer for 15 mins. Now or tweet @appetitemaguk ¼-½ tbsp chilli powder (adjust you’re done - simply serve with plenty according to your taste) of chopped fresh coriander. If you’re 500g okra feeling adventurous, you may like to 5 tbsp sunflower oil add a couple of tomatoes and some salt to taste shredded potato with the okra. Show off!

Yes, it’s ridiculous, but she made us publish it. This is the editor’s Christmas cake, complete with dancing golden cherubs, made to the same recipe which came second at Northumberland County Show in the rich fruit cake section 2011. It tasted pretty good, but we still say she’s a show off.

Cheshire cheese melt with apple and red onion relish

Just grab a little olive oil and cook until the onion and apple are butter, sliced onion, sliced golden brown. Remove from heat, apple, a little caster sugar, a stir in a few drops of balsamic. few drops balsamic vinegar, 2 Toast the bread on one side under thick slices of bread, Cheshire the grill, remove and heap topping cheese chunks, sprigs of onto the untoasted sides. Top rosemary or thyme. Then: with cheese and a sprig or two of On our holidays we… In the club (not!) Preheat the grill to high. Soften rosemary or thyme, season, toast …mostly ate quite a lot of sausages. At the time of writing, appetite is by onion in the oil and butter in a briefly, and serve. The appetite team was in the German turns devastated - and delighted - by frying pan, add the apple and From Stevie Pattison, Alps (Oberammagau in the deep south, the popularity of food blogger and soften, sprinkle in the sugar and Gateshead near Munich) and felt it our duty to do appetite columnist Anna Hedworth’s our bit for European culinary harmony new occasional supperclubs. by working our way through every type Delighted because the February of German sausage on offer. one sold out within minutes of Anna The curry sausage purchased at publicising it, devastated because we doh! Clearly, we’d had a little too much Christmas cheer Munich railway station was a surprise weren’t quick enough off the mark to when we put together the last edition of appetite... winner while the Bruhwurst atop stake our place. Readers John and Kathleen Marlor get the prize for spotting Germany’s highest mountain (the Anna, who blogs under the nom Zugspitze) was historic. d’interweb The Grazer, was serving up the rogue chicken listed in the ingredients for the veggie We weren’t quite so taken with the a Middle Eastern meat-free feast in sweet potato and broccoli hash (no idea how that happened!) famous white sausage ( and veal this, the latest of her regular pop-up and we were also pulled up after our Contents page listed and pretty much inedible) but after a feasts at Ouse Street Arts Club in recipes from Beamish Hall, which were in fact from the lovely few pints of local beer (served at the Newcastle. See here for details of the Chris Walker, head chef at Beamish Park Hotel. Sorry! excellent Maxbrau beer keller) we next club (but if you beat us to a place were ready for anything, as the pic of we will never speak to you again!) one of our number shows. www.the-grazer.blogspot co.uk 6 appetitemag.co.uk readers’ appetite

Cheddar Cheese Muffins Italian Delicatessen, Coffee Shop and Restaurant Mon - Sat lunch 12 - 3pm, Wed - Sat dinner from 6pm. St Helen’s Street • Corbridge • Northumberland • NE45 5BE We love cheddar cheese and Preheat oven to 200C/Gas6. Mix Tel: 01434 634554 www.ilpiccolo.co.uk corn muffins, served warm flour, baking powder, salt, sugar, on a Sunday afternoon. It’s cheese and sweetcorn. Melt butter Stuzzico is Italian for tapas, and the perfect comfort food. This in a pan then mix in mustard, STUZ that’s exactly what the team Show off! from Il Piccolo are offering makes 12: 300g self-raising flour, yogurt, milk, egg and chives. Pour ZICO! (ITALIAN FOR TAPAS) alongside a fantastic wine list. 2 tsp baking powder, pinch salt, 1tsp mix into flour and combine. Spoon WINE BAR sugar, 75g grated mature organic batter into greased muffin tins with Why not treat your loved one cheddar, 75g sweetcorn, 60g butter, a chunk of cheese in the centre of on Valentines Day 1tsp English mustard, 150g organic each, then top with the remaining Open Mon - Sat 11 - 3pm Greek-style yogurt, 175ml whole batter. Bake for 20–25 mins until Wed - Sat 6 - 9pm milk, 1 free-range egg, 1 tbsp fresh golden, serve warm. chopped chives, 50g mature organic From Tracey Anderson, cheddar in 12 small chunks. Newcastle Meet • eat • drink • relax.... at Stuzzico ! St Helen’s Street • Corbridge • Northumberland • NE45 5BE www.ilpiccolo.co.uk

THE PERFECT PLACE TO RELAX...FROM EVERY ANGLE!!

Mini cherry and lemon drizzle cakes

We are really rather pleased with the Method way these little babies turned out in Preheat the oven to 180C/Gas 4. the appetite kitchen and recommend Lightly grease muffin tins. Beat them for happy Sunday afternoon tea together the margarine, caster or a Valentine’s/Mother’s Day treat. sugar, flour, egg and lemon rind, divide mix into tins and press a From a selection of breakfast rolls , fresh sandwiches, tortilla wraps, khobez wraps, toasties and paninis, to daily changing hot soup and crusty bread....There is something to satisfy Ingredients cherry into the centre of each. all tastes at Mister Woods Co„ ee-shops. And for afters , or just a bit of sweet on the Makes 18 Bake for 10-12 mins until the side, be tempted by our amazing caramel Belgian chocolate shortcake, beautiful big round 50g soft margarine cakes are lightly risen and golden cakes, muˆ ns, scones, and selection of traybakes. Gluten free options also available. All to be accompanied by our choice of speciality teas, award winning co„ ee and deluxe hot 50g caster sugar brown. Meanwhile mix the lemon chocolates. Decaf options also available on tea or co„ ee. 75g self-raising flour juice and granulated sugar 1 egg together in a bowl to spoon over TYNEMOUTH 1 lemon, grated rind and juice the hot cakes. Leave for the Front Street Railway Street Tel: 0191 2575556 Tel: 0191 2592559 18 cherries, about 125g in total, syrup to soak in and the sugar stalks and stones removed to form a crunchy topping. Serve FREE 75g granulated sugar warm or cold. FOLLOW US @woods_coffee on the prowl

Ah, January. After the over-indulgence Newcastle Restaurant Week at the end of Christmas, my New Year’s of the month with its too-good-to-miss Resolution was to get healthy, look special offers across the Toon was far after my liver and get back into my too tempting to pass on. seemingly shrunken jeans. A two-course lunch at the Broad I vowed to be strong and eat soups, Chare for a tenner was my first stop, the salads and nutritional supplements only, Smoked Haddock Fritters with Curry despite being surrounded by piles of Mayonnaise were divine and the leftover Christmas cake, chocolates and service excellent. party snacks. Sachins and Dabbawal satisfied my Perhaps I could have succeeded in curry cravings and bank balance with their my quest of saintly eating had I not gone restaurant week offers, while Uno’s on the skiing in the Alps, where the only menu Quayside is a favourite haunt which offers options involved cheese, meat, chips and excellent value all year round. The Tricolate more cheese. salad starter and Gamberoni al Aglio – Croute was a particular favourite; a king prawns fried in white wine and garlic typical Swiss snack of white sliced bread butter were divine and almost healthy! soaked in white wine (sounds weird, I know) The diet starts in earnest next week, topped with and obscene amounts of along with personal training with the cheese, then baked in the oven. Delicious! awesome team at Believe2Achieve, our In my wisdom I therefore decided to new columnists on all things healthy delay the healthy eating plan to February (p27). I’ve definitely learnt the hard way despite my wardrobe options being that January’s not the time to be frugal narrowed down to smocks and sweatpants. with food - after all, who can diet when it’s Additionally, the wonderful NE1 cold outside?

Cheesecake with warm blueberries With a nod to my healthy lifestyle, here’s a orange juice into a shallow dish, dip in recipe with low-fat soft cheese. And, erm, sponge fingers one by one and line base full-fat cheese, sugar, sponge fingers… of tin. Beat together soft cheese, yoghurt, Ingredients: 150ml orange juice, 14 eggs, caster sugar, vanilla extract and sponge fingers, 200g low-fat soft cheese and pour over base. Bake for cheese, 150g natural Greek-style 45-50 mins until set and golden. Cool and yogurt, 2 beaten eggs, 50g caster remove from tin. For the topping, warm sugar, 2 tsps vanilla extract, 75g blueberries with sugar and 3 tbsp of water grated Wensleydale or white Cheshire for 2-3 mins until sugar and juice from cheese, 175g blueberries, 50g caster blueberries turns syrupy. Cut cheesecake sugar, icing sugar, mint leaves into portions, spoon over blueberries, Preheat oven to 180C/Gas4. Grease sprinkle with icing sugar and mint leaves. a 20cm square shallow cake tin, pour More at www.britishcheese.com

8 appetitemag.co.uk DINING AT HORTON GRANGE

HORTON GRANGE COUNTRY HOUSE HOTEL & RESTAURANT Horton Grange Country House Hotel and Restaurant is the perfect location to celebrate Valentines & Mothers Day Nestled in the countryside surrounding Ponteland is the classically elegant Grade-II listed Horton Grange Country House Hotel & Restaurant. The Grade-II listed house with its high ceilings and sandstone walls is set in idyllic grounds and is the perfect location for everything from an intimate dinner for two to a luxurious Afternoon Tea in the Lounge.

Valentines Day at Horton Grange Treat the special person in your life to a romantic candlelit 4-course meal with Champagne, Canapes & a beautiful red Rose for your partner on arrival. After dinner we will be showing a selection of romantic films served with Valentines sweets & popcorn for you to enjoy together... £45 per person - Thursday 14th February, 2013.

...or why not make a night of it and stay in one of our luxurious bedrooms which will have a Bottle of Champagne & homemade Chocolates in your room on arrival. £115 per person Valentines Champagne Afternoon Tea at Horton Grange Spend a romantic Afternoon at Horton Grange whilst enjoying our delicious Valentines Champagne Afternoon Tea including homemade Coffee Cream Brown Sugar Meringues and Mini Champagne Strawberry Daquiris. £25 per person - Served on 14th, 15th & 16th February, 2013 Mothering Sunday at Horton Grange Treat Mum to a wonderful afternoon at Horton Grange and let someone else do the cooking! Enjoy a delicious, locally sourced 4-course Sunday Lunch before relaxing in the Lounge enjoying Coffee & homemade Truffles. £29.50 per person - Sunday 10th March, 2013

For more details on the fabulous calendar of events on at Horton Grange Country House Hotel please contact the hotel on any of the contact details below. Horton Grange, Berwick Hill Road, Ponteland, NE13 6BU HORTON GRANGE Tel 01661 860686 | email: [email protected] | www.hortongrange.co.uk COUNTRY HOUSE HOTEL & RESTAURANT Our allotmenteer Alastair Gilmour is up to his armpits in, erm, dung Allotment gardening demands that you call a spade a spade. There’s room for frivolity, of course, but down-to- earth practicality tends to overwhelm fluffy indulgence. As well as being a source of inspiration, this column intends to be a campaigner, so let’s hear it for the rehabilitation of the word “dung”. For too long we’ve been using 'animal compost', 'natural conditioner', and 'farmyard manure' when dung says and does it all. Adding dung and garden compost to the soil contributes small amounts of nutrients; it attracts worms, improves structure and stimulates the activity of micro-organisms. These then break down the organic matter and release a balance of nutrients for uptake by plant roots. Organic matter also helps to retain moisture and reduce the need for watering. Horse manure is considered by many gardeners to be the finest compost you can use, but it has tended to fall out of favour in recent gardeners consider it a little wet for clay soils years. It’s considered a bit messy, too heavy to but good for light sandy areas. If you keep a few handle, and also a trifle smelly these days when hens you’ll have a constant supply of chicken pre-packed soil conditioners are far easier to droppings. If not, you can always approach local cart home from garden centres. But local farms, free-range egg suppliers. riding schools and stables often have large Pigeon fanciers often have the same quantities of dung that they will happily give waste disposal quandary but take note that all away or at least sell cheaply as many have to poultry manure it is generally too strong to use pay for its removal. directly on the garden and it’s best use is as an The best dung comes from stables that bed excellent activator for a compost heap. their horses on straw – lots of lovely fibrous Compost can be made from almost any material ready to rot, already primed with a dash organic waste material such as weeds, crop of urine. Perfect. Manure from animals bedded debris, lawn mowings, vegetable kitchen waste, on wood shavings takes much longer to break spent brewery hops, newspaper, leaves, cast-up down, but is still well worth seeking out. The seaweed and straw. Place the material to be golden rule is to pile it for six months to a year composted in a layer, moisten with water if dry, before using it in the garden. add a layer of dung. Build it up layer by layer. Often, dairy farmers will deliver rotted cow There's an excellent organic compost manure for garden use, but usually in larger activator offered online by Northumberland- quantities, so there’s an opportunity to trigger based gardener Andy Davenport: QR (Quick one of the allotmenteer’s favoured pastimes – Release) herbal compost activator (www. sharing. Although not as good as horse dung, qrcompostingsolutions.co.uk). So, the message cow pats are well worth using and will add is clear – get hung on dung and add horsepower humus to the soil as well as fertilise it. Some to your elbow. 10 appetitemag.co.uk starters

here comes the sun Enjoy a taste of Mediterranean sunshine at the long-running Italian restaurant at Hotel Michelangelo in Ryton, which also has a new sister restaurant in Dipton featuring rustic Italian dishes inspired by family recipes. There is a generous three-course early bird menu served12pm-7pm for just £5.95, and Mediterranean tapas is served all day. Belissimo! Hotel Michelangelo, Stella Road, Ryton, NE21 4LU it's tel 0191 413 2921, www.hotelmichelangelo.co.uk British pie week The pies have it !

It’s British Pie Week March 4-10, which means we have every excuse to indulge in the joy of pie. This game pie recipe comes from the organiser of the week, which is, no surprise here, Jus Roll pastry.

Ingredients Serves 6-8 1.2kg shortcrust pastry 2tbsp olive oil 2 large red onions, diced 120g field mushrooms, sliced 120g smoked back , diced 1kg mixed game (venison, rabbit, pheasant, pigeon) 1 clove garlic, crushed Zest and juice 1 orange 70ml port Kenny’s £200,000 makeover. Forthcoming 300ml chicken stock events at Kenny Atkinson at The 1tbsp redcurrant jelly Orangery will include celebrity chef kitchen grows dinners, wine and champagne eve- 4 bay leaves nings and ‘faces behind the food’ 30g plain flour TV chef Kenny Atkinson will soon events to give guests the chance Salt and pepper have more room to flex his culinary to meet the team. 1 egg, beaten muscles with an extension to his Kenny, director of food at kitchens at Rockliffe Hall. Rockliffe and a favourite on Method The hotel’s owners are also TV’s Saturday Kitchen, says: Preheat oven to 190C/Gas 5. Heat a tbsp of oil, increasing capacity at the Kenny “The greater kitchen space brown the game in batches and set aside. Heat the Atkinson at The Orangery means we can train more chefs in rest of the oil, sweat off the onions until starting to restaurant and will extend its traditional skills such as butchery soften, add garlic, bacon and mushrooms and cook opening hours to include lunch and give guests the chance to for 2-3 mins. Stir in the flour and cook for two mins. following the completion of a meet our team.” Season well and stir in bay leaves, orange juice and zest, redcurrant jelly, stock and port. Bring to the boil; add meat and simmer gently for one hour or until meat is tender. Allow to cool. Pukka up at Mister Woods Flour the inside of a round metal skillet (33cm Here at appetite we love the Pukka range of herbal teas, diameter) - do not grease. Roll out pastry base and so we were pleased to hear that nine different flavours are press into the skillet, leaving an overhang of 1cm. Fill with the meat. Roll out pastry lid and attach to now being stocked at Mister Woods cafes in Tynemouth the base using an egg wash. Press down edges, cut and North Shields. For those avoiding wheat, try their a steam hole in the centre. Glaze with beaten egg. range of gluten-free soups, cakes and snacks to boot. Bake for 30 mins on bottom shelf, followed by 30 Who knew being healthy could be so delicious? mins on top shelf, until the pastry is golden and the Mister Woods, 1 Railway St, North Shields, NE29 6QD filling over 75C. Mister Woods, Front St, Tynemouth, NE30 4DZ More at www.britishpieweek.co.uk

appetitemag.co.uk 11 starters

WE Fiordifrutta LIKE! sugar-free jam

For the love Alternatively, use an electric The lovely folk at Happy Organic sent us some deep-fat fryer heated to 130C. utterly delicious Sunkissed and Wild Strawberry of the chip Using a large metal slotted flavoured jam by Fiordifrutta. Made with 100% pure fruit, it’s super sweet yet has no added spoon, gently lower half the sugar, just strawberries and apple juice. It’s chips into the hot oil and stir amazing and we love it. carefully. Fry for 10 mins, or Happy Organic, Front Street, until cooked through but not Village, Sunderland, SR6 7PG tel 0191 536 3623, www.happyorganic.org browned. Remove chips from the pan with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with We love a good chip here at the remaining chips. (They can Awards hopes high appetite, and February 18 be left for several hours at this heralds National Chip Week. stage). When ready to serve, Some brilliant North East businesses have been shortlisted for the Countryside Alliance The secret of a good chip, reheat the oil to 190C. With Awards 2012, which are known within the as all good cooks know, is to a slotted spoon, lower all the industry as the rural Oscars. cook them twice at different par-cooked chips gently into the Blagdon Farm Shop near Newcastle, Knitsley temperatures. The Hairy Bikers pan and cook for 4-5 minutes, Farm Shop near Consett, Co Durham, and explain it thus in their book or until crisp and golden-brown. Yourlocallarder in are all Mums Know Best: Remove from the pan with a nominated in the local food category. In the village shop/post office category, Peel the potatoes and cut slotted spoon and drain on there is Humshaugh Village Shop, Belsay lengthways into roughly 1cm kitchen paper. Tip into a serving Shop and Dinnington Village Post Office, slices. Cut each slice into dish and sprinkle with salt and while in the enterprise category there is fairly thick chips and rinse in a vinegar to serve. Berwick Garden Centre and Hadrian’s colander under plenty of cold We recommend the excellent Country Kitchen in Brampton. water to remove excess starch. LYH pub in Newcastle, F Simpson and Son butchers in Cockfield, Co Durham, is nominated in the butcher's (It's worth letting the chips which is offering a potato category, along with William Peat Butchers soak in a bowl of cold water for platter during Chip Week of in nearby Barnard Castle and R Green and several hours, or overnight.) Pat homemade Cajun wedges, Son in Longframlington, Northumberland. The dry with kitchen paper. seasoned curly fries, chunky Start-up Category features Eleanor's Byre Heat a deep, heavy-bottomed homemade chips, hash near Alnwick and Cross Lanes Organic Farm, saucepan half-full of sunflower browns and sweet potato Barnard Castle. Some of these businesses appear, by oil to 130C. It's important to fritters for £4.95 for one or chance, elsewhere in this magazine and most use a cooking thermometer and £6.95 for two. And a bowl of of them have appeared in appetite at some check the temperature regularly. chips is £1 with every pint. time in the past because we’ve already spotted how great they are. The regional winners will go forward to the LYH, Northumberland Rd, Newcastle, NE1 8JF Grand Final in March. tel 0191 232 1308, www.theheadofsteam.co.uk

12 appetitemag.co.uk Sumptuous three course dinner with Champagne £25.50 per person

Saturday 16th February from 7pm, Booking essential Ready roast Well done to Blackfriars, Mothers Day Sunday Lunch voted the top restaurant in Newcastle for a Sunday Give the other loved one in your life the day o , roast dinner according to treat her to a hearty Sunday Lunch with no washing up. a national survey of food judges said: “There’s a fine critics. The Independent kitchen ethos at this former Sunday 10th March, £23.50 per person for three courses newspaper asked a team Dominican Friary. Troy or £17.95 for two courses. of experts to scour the Terrington’s menu is loaded country in search of the with local produce and the Call Events on tel: 0191 281 7881 best roasts to include in its surroundings give roast or email: [email protected] Top 50. Of Blackfriars the beef a ceremonial air.” 68 Osborne Road, , Newcastle NE2 2AT starters it's a date! Street Spice @ Life

Bob Aurora experiences. The event is free with Asian-style cocktails and (pictured) of and will host some of the best entertainment. Sachins in chefs in the UK accompanied Kuly’s wife Geeta, of , Newcastle by lots of entertainment says: “Kuly would have is nothing including Bollywood dancers absolutely loved this festival, it if not an and musicians. would have been right up his enthusiast, so no surprise then The event is being held in street. He was always travelling that not only is he organising memory of Bob’s wife Neeta’s around and trying new things, a free food festival for the brother-in-law Kuly Ral, 35, so I know he would be very region, but he aims for it to a member of Urban-Bhangra excited by this.” be the biggest yet. The free group RDB who died last year Street Spice @ Life, Centre three-day Street Spice@ from a brain tumour, leaving his For Life, Times Square, Life festival takes place in a wife, Geeta, and three-year-old Newcastle, NE1 4EP, massive marquee at the Centre daughter Priya. Brain Tumour February 28-March 2, 2013. for Life, Newcastle, and will UK will be the beneficiary of all Follow @StreetSpice_Ncl on see hundreds of purveyors funds raised at the event. Twitter, visit Streetspice on of Asian food gather in a Street food from Argentina to Facebook and go to fusion of tastes, cultures and Vietnam will be served, along www.streetspice.co.uk

EAT!

EAT! NewcastleGateshead Initiative’s acclaimed Festival of Adventures in Food returns in 2013 for its seventh year. Championing local producers, restaurants and culinary talent, its eclectic events help you see (and taste!) food in a new way. Keep your eyes peeled for 2013 dates and information. Hot news EAT! August 24-September 8 in and around Newcastle The second North East Chilli Festival and Gateshead, Be inspired is in July, following the success of the www.newcastlegateshead.com The third Northumberland feature demonstrations first event in 2012, which attracted /eat-home Food Event in March will from leading chefs and 10,000 foodies. provide caterers and food exhibition stands from Exhibitors include Chilli Pepper producers with invaluable some of the region’s Pete, the Chilli Pepper Company, Mr advice and inspiration leading producers. Vikki’s, Fire Foods, Wiltshire chilli and from a range of exhibitors, The last two events, last Dartmoor chilli farm (which is making a Great North including business experts year and in 2011, attracted 1,000-mile round trip!). Gluten-free Fair and food producers. hundreds of producers It’s one of the most diverse food Restaurants, cafés, pubs, and visitors and provided events in the region, with a big street It's great to see that the first gluten-free takeaways and caterers invaluable advice and food area to keep you fuelled for event in the North East will feature local will benefit from invaluable business leads for food the quality entertainment, which and national producers who will showcase advice including menu businesses throughout includes a hotly contested (sorry!) chilli the best of their gluten-free products. development, improved the region. eating competition. There are also demonstrations throughout front-of-house skills, how Northumberland Food North East Chilli Festival, Seaton the day. to get the most out of PR/ Event, 9am-3pm, Deleval Hall, Northumberland, July April 17, 10am-4pm, The Castlegate, marketing and advertising March 5, Holiday Inn, 6 & 7, tickets £4 adults (kids free) at Melbourne Street, Newcastle, and business finance. , www. www.chillifest-ne.co.uk NE1 2JQ, adults £2, kids free The event will also northumberland.gov.uk

14 appetitemag.co.uk Newcastle Farmers’ Market by Grey’s Monument, Newcastle

First Friday of every month from 9.30am - 2.30pm chef blunos savours fresh meat and sausages a taste of durham fruit and vegetables, herbs and infused oils Assessors from Quality in Tourism have accredited nearly local bottled beers, curry sauces and local cheese 50 restaurants, cafés, pubs, farm shops and hotels across free range poultry, eggs, turkeys, puddings and sauces Co Durham with the TasteDurham quality mark for food bread, cakes and chocolates and lots more and drink. They were presented with their awards by For more information please call us on 0191 211 5533 internationally renowned chef Martin Blunos, who, among other things, has appeared on MasterChef Australia, Iron Chef UK and BBC TV’s Saturday Kitchen. He says: “Having held two Michelin Stars for 17 years, I’m well aware of the need for quality and how valuable it can be to have this quality acknowledged. Everyone involved, in organising and participating, should be very proud of these achievements.” Picture: Martin Blunos with Rhys Faulkner-Walford, executive chef at the Radisson SAS Hotel in Durham and Email: [email protected] www.newcastle.gov.uk Melanie Sensicle, chief executive, Visit County Durham

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) ‘A very modern curry experience.’ Rosie McGlade, Appetite Magazine ‘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 flavour’ Katherine Capocci, The Journal Treat Your Loved Ones this Valentines & Mothers Day!

Hexham Road, , 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 starters Be welcomed with hot buttered FEELING THE toasted teacake served with CHILL OF hot chocolate drink sprinkled with marshmallows, enjoy a WINTER relaxing dip in the Jacuzzi and pool or an energetic work out, before dining in Guinevere’s Restaurant enjoying a sumptuous Take advantage of this 3 course dinner with bottle of sizzling Hot Wire Deal house wine before retiring to a comfy bed for a good nights at BEST WESTERN sleep followed by a hearty Derwent Manor Hotel Northumberland breakfast

All this for only

£85.00 howards per couple w Set in the magnifi cent ay Northumberland countryside- this country house hotel is the perfect rural retreat Available February and March – Ideal Valentines Gift! Call and quote APP13- for further details

call 01207 592000 BEST WESTERN Derwent Manor Hotel, Allensford, DH8 9BB E: sales.derwentmanor @ohiml.com W: bw-derwentmanorhotel.co.uk

of food and entertainment STADIUM joined by Sunderland players, who prepared a OF WHITE three-course meal. This Marco Pierre White is time, the formidable face returning to Sunderland of TV’s Hell’s Kitchen will AFC’s Stadium of Light for once again put members of another Marco’s Black Martin O’Neill’s side through Cats Kitchen. their paces in the kitchen Last year’s event saw and guests will vote for their the chef host an evening favourite dish.

For tickets priced £100 for the event on February 27, Crusoe on the Beach... tel 0871 911 1500 or email conf@[email protected] At Crusoe’s we pride ourselves 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 the wide selection of premises. Open Mon - Sun 9am-5pm functions including: A Wee Dram Birthday’s, Wedding’s, SAMPLE BUFFET MENU Thai Chicken Selection / Spicy Firm favourite Louis’ in Jesmond is starting a monthly Anniversary’s, corporate King Prawns / Tempura Prawns / Chicken Kebabs / Chicken events and many others. Tikka Splits / Kickin Chicken / Mixed Leaf Salad / Chicken Whisky Club on Friday February 22. Diners will enjoy a Tikka Curry / Chinese Chicken Curry / Chilli / Potato Wedges / Onion Rings / Garlic & Herb Bread / Boiled Rice / Mixed three-course meal and be talked through five different INCLUDED IN Pizzas / Mixed Thai Dim Sum / Meat Samosas / Vegetable whiskies for £35. The Grinning Idiots Comedy Club ALL MENUS Spring Rolls / Paella ONLY £25 PER PERSON Room Hire • Compere is also hosting a night on February 7, if that tickles DJ & Disco Balloons Package £100 non-refunable deposit secures booking. your fancy. Balance to be paid 2 weeks prior to event date Louis, Osborne Road, Jesmond, Newcastle, NE2 2AN, tel 0191 281 4545, www.louisjesmond.co.uk On The Beach | Longsands | Tel: 0191 296 4152 www.robinsoncrusoes.co.uk starters The Edwardian Chocolate Rooms and Snug Serving light and main meals, including Sunday lunches, delicious homemade cakes and desserts, a choice of eighteen speciality teas, single origin co ees and of course a total abundance of chocolate in every form!

howards way

Howards is in Harden’s Howards bistro in picturesque Stokesley has been included in the Harden’s UK Restaurant Survey for the fourth 18 Sanderson Arcade, Morpeth, NE61 1NS consecutive year and is the only place on Teesside included in the 2013 guide. tel: 01670 458183 /457858 Harden’s praises Howards for value for money, calling it a www.curiouslywicked.co.uk ‘smart village diner’ with ‘unusual dishes’. It also commends the bistro for its popular takeaway dishes. Owner Graham Howard says: “At Howards we’ll never chase Michelin stars or AA Rosettes because we want to offer our customers what they have come to expect from us; high quality, creative dishes in a relaxed atmosphere.” Howards, Church House, College Square, Stokesley, Middlesbrough, TS9 5DN, tel 01642 713 391 www.howards-eatery.co.uk

Join the club A group of 30 people in Durham have formed a food Romantically French... co-operative sourcing organic produce at wholesale prices. Savour the great tastes of France this Durham Food Co-op sources direct from producers including Valentine’s & Mothers Day New Close Farm, Crakehall Flour Mill and Fruitful Durham. Sample our Cuisine at lunchtime with The group also orders ethical and sustainable ingredients 2 courses for only £12.95 or 3 courses only £13.95 in bulk from Infinity Foods Cooperative. Products such as

rice, chickpeas and raisins arrive in sacks which members Try our Earlybird menu available from 6pm-7pm Mon-Fri then weigh out into smaller portions. With orders every three 2 courses only £14.50 or 3 courses only £15.50 months, members share the jobs around. Founder member Amy Mycock says: "Joining the co-op offers an alternative to Treat Your Loved One this Valentine’s supermarkets. We often beat them on price. It's empowering to Mothering Sunday - 3 Course Set Menu £22 be able to buy more direct from producers.” 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ www.durhamfoodcoop. Tel 01434 609 943 www.bouchonbistrot.co.uk org.uk [email protected] Booze A rum do... RUM There is one spirit that has influenced civilisation’s development like no other. Alastair Gilmour examines rum’s role in slavery, piracy and pleasure

here are few three-letter words On Columbus’s second voyage in 1493, (hence the sailors' nickname Limeys). that spell out history, intrigue, he signed up sugar-cane growers to plant on A gifted bottle of La Mauny Blanc (from mystery and euphoria quite Hispaniola. Puerto Rico, Jamaica and Cuba Martinique) ignited my partiality to rum; its light the way rum does. It can barely were soon settled by the Spanish and by crispness with touches of citrus in the apricot- muster five points on a Scrabble 1625, Brazil – under the Portuguese – was tinged flavour and its floral aroma were nowhere board, but rum covers centuries supplying most of Europe’s sugar, using near what I was expecting (which was some of capitalism, colonialism and enslaved African workers and supplying them belting, raucous throat burner). I’ve recently trade wars. with a fermented drink, garapa doida been enjoying Twin Barrel Aged XO Rum has also been the currency of slavery, (crazy sugar-cane juice). Bajan Rum (40% abv) from Marks Tit made vast fortunes for international traders In 1624, the English and French & Spencer. Distilled in Barbados, and helped the impoverished West Indies briefly settled St Kitts. For the next 60 years, finished and blended in France in oak forget its lot. It shored up sailors and was at the the two nations, along with the cognac barrels, its softness is laced heart of Prohibition. It is gloriously versatile and, Dutch, harried Spanish fleets with with exotic fruits, coconut, honey as renowned spirits writer Dave Broom says: crews made up of social misfits, and caramel. “Rum puts a great big stupid grin on your face.” convicts and adventurers. Henry But as a real treat it’s the And if there’s an ounce of adventure in a Morgan, a buccaneer leader, used Jamaican Appleton Estate Extra soul, rum’s roots in Cuba, Haiti, Dominican his booty to buy a sugar plantation (43% abv), a 12-year-old rich Rum is an Republic, Puerto Rico, Martinique, Barbados, St and eventually Captain Morgan, and complex copper-hued beauty intoxicating Lucia and Trinidad will blend romance with tales pirate, became Sir Henry Morgan, with honey, spices, toffee, dried concoction of buccaneers, privateers and corsairs. It’s an deputy governor of Jamaica. brimming with fruit, orange, tobacco and leather intoxicating concoction brimming with spices, His name lives on in one of spices, honey, on the palate – perhaps dark honey, citrus and tropical fruits. today’s most recognisable brands. citrus and chocolate, too. Rum is one of the few spirits that came into Captain Morgan (40% alcohol by tropical fruits Fenwick in Newcastle has an being as the by-product of another industry volume) is now one of the world’s amazing rum range (Doorley’s – in this case, sugar refining. Sugar cane was biggest-selling rums. 5-year-old, you’re next) and a first cultivated in New Guinea 10,000 years ago, In 1687 the English Navy fine window into the Caribbean, before spreading to India. By the 7th Century, it decreed that ratings be given half a albeit over three shelves rather than had begun its westward march, claiming the North pint of rum a day instead of the usual gallon of endless blue skies and palm trees exploding from African coast, Spain and Portugal. Sugar wasn’t a beer. This daily ration continued until 1970, by white beaches. cube of white stuff to drop into tea or coffee, but which time it had been reduced to one eighth Rum may be steeped in piracy and slavery, an expensive commodity that could be used in of a pint. In between times – from 1740 – the but also think sunshine, laughter and sociability. cooking and, most importantly, as a medicine. It ration had been diluted with two parts of water Further reading: Rum by Dave Broom was also a symbol of wealth and power. and lime juice added to help offset scurvy (Mitchell Beazley)

18 appetitemag.co.uk Untitled-10 1 25/01/2013 16:43 KITCHEN CONFIDENTIAL

Master chef He very nearly won last year’s There are times when Northumberland chef James Burton feels like an X-Factor contestant. People will stop him in BBC MasterChef: The Professionals, the supermarket in Hexham, ask him to pose for photos with mothers/sisters/brothers. He’s even been asked for his and is back in his native autograph, which makes him laugh. And James doesn’t laugh a great deal, or even smile, so he says. Those who Northumberland with a few followed his spectacular progress on TV’s recent MasterChef: The Professionals noted his stern expression as he battled for a place in the finals, only to be interesting plans up his sleeve. pipped at the last post and finish fourth. It was an incredible achievement in a hotly contested competition renowned Rosie McGlade meets the for its exacting standards. The great Michel Roux Jr said Burton’s was one of the best crab salads he’d ever tasted. The formidable Monica Galetti said she’d shooting-foraging-gardening- happily put it on the menu at the double Michelin-starred Le Gavroche. The arguably less erudite, though no less exacting Gregg Wallace fell apart several ‘artisan preserving’ culinary times at the sheer deliciousness of Burton’s food. whirlwind James Burton Surely he couldn’t help grinning at moments like those? “I think I might have done,” he confesses, “but I’m not a big smiler, especially when I feel I have to. It’s not that I’m not enjoying myself. But there’s no point being the same as everyone else.” James is different, alright. What you get is what you get; there are no contrived airs and graces and you need to take him as you find. What sets him apart food-wise, quite possibly from any professional chef in the country, or damned near most of them, is his immense passion for the fascinating ingredients he grows or finds; ingredients he then preserves, dries and concocts. The local supermarket isn’t a place he over-relies on. 20 appetitemag.co.uk KITCHEN CONFIDENTIAL

Take right now, for example. James has • Blackcurrant sorbet cornets served from a to your guests. “I think a big part of being a chef found an old sycamore log into which he is log and made from a cordial Burton blended is having that immediate relationship with the drilling holes. “It’s going to be a stand for the last summer from his home-grown berries. customer,” he says, which is nice. blackcurrant sorbet cones I’m going to be • Chocolate mousse, salted caramel and His ambition is to open a restaurant, and there serving tonight,” he explains. The event for which shortbread; you cut into the shortbread and have been discussions going on, though he’s not he is preparing is a dinner party for six. They the runny, salty caramel is a surprise. Warm saying what yet. Locally? “Ideally. It takes years will enjoy the following foraged feast: set custard, jam and meringue, a sort of of living in an area and becoming intimate with • Various fascinating-sounding canapés, modern version of Queen of Puddings. the surroundings to know what grows where, and like quails’ eggs rolled in four different kinds It’s not hard to imagine what Gregg would have that’s at the heart of my cooking. But regardless of dried and powdered wild mushrooms to say about that lot. of where I end up, I will make sure I have that picked by Burton last year (he does lots of “I loved doing MasterChef,” James says. “I close relationship with all my customers. So it this sort of thing). would do it again at the drop of a hat. I met would be a smaller place, certainly. For me, food • Chicken liver parfait (made with garlic, brilliant young chefs, I got to work with Daniel is not just about eating, but enjoying.” onions, port and brandy mixed to a smooth, Clifford [another double Michelin-starred chef] And with James’ food, part of the pleasure buttery consistency), served with aged for a service, and I had my food critiqued by lies in understanding all the places and chutney and Burton’s Moscow rye bread some of the country’s top culinary experts.” processes behind what’s on your plate. “I’m very (more sticky than the norm, with that almost Getting his timing right was the biggest old fashioned in many ways and fundamentally, lactic, sour cream flavour a good rye should pressure. So what was the highlight? my food is based on simple ideas. I like to boast). “Actually, it was sitting back and watching it at make food that makes me smile, and appeals • Warm yolk (as in egg), jelly ear ‘shrooms home, and hearing all the comments. A lot of to people because they recognise what’s at the (a type of wild, earthy-tasting rubbery what they say takes place away from where heart of it. I grew up loving the countryside mushroom that flourishes at this time of year you’re working, and you don’t get to chat much more than cooking, really, and that’s kind of on the elder trees 20 yards from his home), to the judges outside of the actual filming. It’s all become my cooking.” and sour dough. “In essence, it’s mushrooms done very properly and very fairly. A Michelin star wouldn’t go amiss either, one on toast,” he says, though probably unlike any “All you really know at the time is whether day, he says, and with his drive and flair, he’s most of us have been privileged to taste. you’ve got through to the next round or not. surely in with as good a chance as anyone. Let’s • Scallops cooked with pine needles. Yes, But hearing some of the comments has been a hope he opens that restaurant soon. pine needles - you don’t eat them, but picked boost to the confidence.” Vallum Cooking, www.vallumcooking.co.uk from young shoots at the top of the tree they So what now? James’ main bread and butter on Facebook and twitter lend a gentle, citrusy flavour (who knew?), roe is his Vallum Cooking catering enterprise (no tempura (why waste scallop roe, eh?), and relation to the nearby Vallum Farm on the winter green leaves for crunch and colour. Military Road, also home to artisans). He comes • Beef skirt, bone marrow and potato to you and cooks at a cost of somewhere croquettes (the diners have asked for lots of between £35 and £50 per head. He stays these), with charred leek and beer gravy. throughout the courses and introduces the food appetitemag.co.uk 21 french fancy

The food of love When you’re thinking about Valentine’s Day, who else to ask for culinary advice but a Frenchman? Jerome Cogné is head chef at Bouchon Bistrot, Hexham, and he’s our newest appetite columnist. To introduce him, what could be more fitting than this sumptuous supper, for Valentine’s Day, for Mother’s Day, for every day?

22 appetitemag.co.uk french fancy

Roasted Anjou pigeon breast, sweetcorn galette, wild mushrooms & Madeira sauce Ingredients bon Serves 4 4 whole Anjou pigeon appetit! 1 small savoy cabbage 250g wild mushrooms for the galette 110g cooked sweetcorn Pan-fried mackerel, 1 whole egg + 1 egg yolk Tarte fine aux pommes 60g plain flour warm potato salad 250ml double cream Ingredients 30ml milk and wholegrain mustard 1 roll puff pastry for the Madeira sauce 12 Golden Delicious apples 100g shallots vinaigrette melted butter 1 glass Madeira caster sugar veal stock garniture aromatique – carrots, celery, onion Ingredients Method Serves 4 Roll puff pastry to 4mm thickness. Cut a Method 4 fillets fresh mackerel 15cm disc out of the pastry. For the sweetcorn galette; mix sweetcorn, 12 new potatoes Peel apples, cut them in half, core then slice egg and egg yolk together, add flour and mixed salad leaves to 2 mm thick. whisk, add cream and milk. Season and set for the vinaigrette Arrange slices neatly on top of the puff aside to rest for 1 hour. wholegrain mustard pastry until covered, brush with melted butter; For the sauce; sweat garniture aromatique chardonnay vinegar sprinkle over some sugar. with the shallots, allow to start to colour, add vegetable oil Cook in the oven for 20-25 mins at 175C/ Madeira and reduce, add stock then reduce Gas 4 until light in colour. again. Sieve then boil on a high heat, add Method Serve warm (rather than hot) with a scoop of cubes of cold butter and whisk. Start with the vinaigrette; mix salt & pepper ice cream or crème fraiche. Délicieux! For the cabbage; cut leaves into fine strips with mustard, add a touch of vinegar, then (Julienne), blanch in boiling water until tender, add the oil slowly while you whisk vigorously, drain and set aside. then taste and season further if needed. Slice mushrooms, ready for action. Cook the potatoes in salted water until Start cooking galette, like a thick pancake, in cooked through, cool slightly, peel and dice a small frying pan in a pre-heated oven, into small cubes, and then add a spoonful of 10-15 mins each side at 175C/Gas 4. the vinaigrette. Pan fry (with oil and butter) whole pigeon on In a non-stick pan, cook the fish (skin side each side to colour, then oven roast for 10 down) on a medium heat for about 3 mins. mins (for pink) at 175C/Gas4. Rest for 15 Remove from the heat, then turn over to the mins; take breast off bone. flesh side and set aside. It will finish cooking Pan fry blanched cabbage with butter, salt like this. and pepper, then mushrooms. Put galette in Put the warm potato salad on the plate, add the centre of the plate, the cabbage on top, a mackerel fillet, then mixed salad (which mushrooms around the plate, then the pigeon should have been dressed beforehand) breast and Madeira sauce. Et Voilà, Bon Appétit! appetitemag.co.uk 23 Healthy Appetite

The slim rules No-one begrudges you a few nibbles and glasses of fizz over sculpting benefits of Hollywood favourite Laserliposuction along Christmas and New Year, but now we’re well into 2013, it’s with personal training, sports massage and - very importantly - time to stop the rot before you forget what you used to look nutritional advice. like before the 65th canapé of the Christmas season. Katy and Amanda are known for breaking clients’ binge-eating For help, we’ve turned to Amanda Grieveson and Katy Foggin patterns by teaching them how to think and eat like a thin person. - best known as the owners of Newcastle’s Believe2Achieve, Here are their top 15 slim rules for 2013, plus some recipes you which is the only clinic in the UK offering the combined body- can enjoy without feeling guilty.

24 appetitemag.co.uk Healthy Appetite

TENDERSTEM AND SMOKED 1 Drink smart

SALMON OMELETTE So is that bottle of Evian you carry round purely for decoration or are you actually going to drink it? Keeping Serves 2 hydrated boosts your metabolism, and drinking water Ingredients ice-cold uses energy because your body has to warm it 1 tbsp olive oil up (who knew?). Make it a habit to drink 2-3 litres a day 100g Tenderstem, each piece cut into 3 and if you’re out on the town, match every alcoholic drink ½ small red onion, finely sliced with a glass of water. 3 large free-range eggs knob of butter 40g low-fat cream cheese 2 Cut carbs 1 tbsp chopped chives salt and pepper Okay, this is easy – ban carbs after 6pm. Carbs are forms 50g smoked salmon, cut into strips of sugar and sugar cues the pancreas to make more insulin, which triggers your appetite, which means those Method late-night toast binges are even more tempting. During Heat olive oil in a small non-stick frying pan the day, carbs produce glucose in your cells and you (around 15cm diameter), gently sauté the need them to function, but choose good carbs like brown Tenderstem and onion until softened and rice, wholewheat pasta and wholegrain bread. starting to golden. Remove from pan, set aside. Mix together cream cheese and chopped chives. Season with salt and pepper. Return 3 Spice of life pan to hob, increase heat and add butter. Break eggs into a bowl and whisk with a fork. Spicy food increases your heart rate and can boost Season with salt and pepper. Once butter is metabolic rate by 50% for three hours afterwards. bubbling, add eggs. Swirl around the pan with Make chilli, get slim! a spoon until eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the top of 4 ExErcise smart the eggs are almost set, with just a little liquid on the surface. Spoon onion and Tenderstem Resistance training (like adding weights to lunges) hikes onto one half of the omelette. Add cream up your metabolic rate by up to 15% because it cheese and finally the salmon. Tilt pan and increases muscle, which burns nine times more calories carefully fold over the other half of the than fat. Interval training (3mins fast cycling, then 1min omelette on top of the filling. Divide by two easier pedalling) boosts metabolism, too. and serve with a green salad. PS… A litle grilled lean back bacon is a delicious 5 Sleep tight alternative to smoked salmon. We also like to add a pinch of dried chilli flakes to the pan Just one night of skipped or disrupted sleep slows with the onion and Tenderstem for an extra calorie burn by 5%-20% the next day. Make 10pm kick (and the heat is a metabolism booster; your bed-time and get up earlier. see Slim Rule #3, right)

Each ½ omelette contains 6 Big Breakfast

Calories 291 15% Your metabolic rate is highest in the morning, so eat a good, healthy breakfast to boost metabolism by 10% for the rest of the day. We recommend porridge (oats are Sugar 3.6g 4% better than any other cereal), eggs (low cal, high protein, zero carbs), and plain Greek yoghurt (thicker and more satisfying, great with berries and nuts). Fat 20.2g 29%

Saturates 6.0g 30% 8 dITCH DAFT DIETS

Crash diets play havoc with your metabolism, sending Salt 2.2g 37% your body into starvation mode and making it hang on to every calorie. Eat regular, small amounts six times a day. of your guideline daily amount High Medium Low appetitemag.co.uk 25 Healthy Appetite

9 read labels

Label readers consistently eat better than the rest of us, so get your specs out in the supermarket! Beware foods claiming to be low-fat or reduced-fat as they are sometimes higher in sugar, artificial flavours, preservatives stir it and sweeteners. Yeucchhhh! up!

10 Control your portions

Before you pile it on your plate, keep this in Hot and Sour Pink Lady South Indian Chicken Curry mind - a meat serving should be the size of a pack of cards, a pasta portion should be as big Apple and Prawn Stir Fry with Shallots as your fist and a serving of cheese the size of a Serves 4 matchbox (a small one!) Serves 4 Ingredients Ingredients 100g dried egg noodles 3 green finger chillies, roughly chopped 11 Eat consciously 100g Tenderstem broccoli ½ tsp turmeric 2 tbsp groundnut oil ½ tsp ground coriander Sitting on the sofa ploughing your way through a 1 Pink Lady apple, cored & sliced into strips ¼ tsp ground cinnamon takeaway in the company of Coronation Street is 200g raw peeled king prawns 2 tsp root , peeled and finely grated the road to ruin. Slim people eat consciously; they 3 tsp tamarind paste 4 garlic cloves, roughly chopped eat slowly, tasting every mouthful, putting their knife and fork down between mouthfuls. And they 1 red chilli, finely sliced ½ tsp salt never eat on the sofa in front of the telly! 1 x 260g pack stir fry vegetables 10 shallots, topped, tailed and cut in half 2 tbsp soy sauce 4 tbsp sunflower or groundnut oil 1 tbsp sesame oil 6-10 curry leaves 12 Eat natural ½ tsp Thai fish sauce 2-4 cloves Method 500g boneless, skinless chicken breasts, Swap white bread, pasta and rice for wholegrain Cook noodles, drain and keep warm. Cut florets cut into 4cm pieces varieties that keep you fuller for longer. Ban off the Tenderstem and finely slice stems. Set 200ml coconut milk processed and convenience foods and eat oily aside. Heat 1 tbsp groundnut oil in a large Method fish, lean meat, fruit and veg. frying pan or wok, add apple slices and stir fry Blitz chillies, spices, ginger, garlic, salt and two for 3 minutes. Transfer to a plate. Add prawns shallots with 1tbsp oil and 2 tbsp cold water to and 2 tsp tamarind paste and cook for 2-3 make a paste, coat chicken and marinade for 13 Keep a Food DIARY minutes. Remove and keep with the apples. Add at least 20 mins. Heat remaining oil in a pan, remaining oil to the pan and stir fry the chili, stir add curry leaves and cloves, fry for 1min. Add This is easier than you think, and a great fry vegetables and Tenderstem for 4 minutes. chicken, fry 5 mins, add shallots, cook for 10-12 discipline. Simply carry a notebook and note Finally return prawns and apples to the pan and mins. Mix100ml cold water and coconut milk every meal, snack and drink you have each stir in the soy sauce, sesame oil, fish sauce and with remaining paste. Pour over chicken and mix day. Just two chunks of Dairy Milk daily add up to 560 calories over a week. Are you working remaining tamarind. Cook for a minute of two well. Simmer for 5-7 mins until the chicken is everything off that you take in? and then serve with the noodles. cooked. Serve with plain basmati rice. Each serving contains Each serving contains 14 Downsize as the day goes on Calories 279 14% Calories 302 15%

Slim people decrease the amount you eat at Sugar 7.6g 8% Sugar 2.5g 3% each meal and snack as the day goes on, so your largest meal of the day is breakfast, and your smallest is supper (no less than two hours Fat 8.9g 13% Fat 18.1g 26% before bed).

Saturates 1.3g 7% Saturates 6.0g 30% 15 Fibre provider

Eat 30g of fibre each day. This is amazing stuff, Salt 2.3g 39% Salt 0.9g 16% helping to lower insulin levels, keep you full and keep you regular! of your guideline daily amount of your guideline daily amount

High Medium Low High Medium Low 26 appetitemag.co.uk Healthy Appetite

Top energy boosters

Your body performs better when easy to digest, with natural sugars you fuel it right, so try these top and fibre for sustained energy. 5th March 2013 energy boosters: Beetroot – Beetroot juice may Your opportunity to meet and network with other local Spinach – rich in iron and vit C, improve stamina and endurance and businesses who cook and sell food calcium magnesium and vit K to fuel lower blood pressure. It’s rich in B Get top tips and ideas to help your business. muscles, also helps to break down vits and folic acid, helping to build up • Inspire new ideas glucose into energy and support red blood cells and prevent fatigue • Offer networking opportunities bone health. and anaemia. This FREE • Give you practical hints and tips to help you Lamb – Lean red meat is an Eggs – One provides 6g of one day event increase your profitability is designed to: • Allow you to hear from the specialists on subjects excellent source of protein and iron, complete protein with zinc, iodine such as... Public Relations, Branding, helping to improve muscle mass and and selenium to support the thyroid Tourism Tips and Food Hygiene Score Ratings strength and stabilise blood sugar levels. and metabolic rate. Also help the Banana – The ultimate fast food, body to break down fat. To register for the Food Event Expo and the seminars of your choice, please log on to: http://nfe2013.eventbrite.co.uk If you are unable to access the internet, please phone (01670) 623782 for registration details.

For further information please contact: Les Tweddle, Event Organiser Email: [email protected] Phone: (01670) 623420 Event organised by Public Protection Service Northumberland County Council

If you prepare or sell food as part of your business please come along and join us on: The dynamic duo The 5th March 2013 at the Holiday Inn, Seaton Burn, Newcastle Upon Tyne NE13 6BP. Katy Foggin and Amanda Grieveson personal training, massage and of Believe2Achieve in Newcastle nutrition and the girls will be here share some 30 years’ experience in every month with their top tips. health and nutrition and are joining Believe2Achieve, Heaton Clinic, the appetite team as columnists. 52 Heaton Road, Newcastle, Believe2Achieve is the only clinic NE6 1SE, tel 07971 864 317 in the UK offering Laserliposuction, www.believe2achieve.org.uk

New Local, Organic, Ethical Eco-Store and Cafe.

Kick start the New Year with Freshly Pressed Organic Fruit Juices, Smoothies & Protein Shakes Homemade Winter Warming Soups & Stews (Eat in or Takeaway) the Selling Local Organic, Fair Trade & ‘Free From’ Products spice Organic Groceries, Wines & Beers (Eat in or Takeaway) of life Stockists of Viridian Supplements Vegetable Boxes Breakfast Served Delivered from 9am Every Friday Lunch from 12 noon (Pre-Order)

42 Front Street, Cleadon Village, Sunderland SR6 7PG Tel: 0191 5363623

www.happyorganic.org email: [email protected]

Open 9.00am-6pm Mon-Sat Sun 10.30am - 1.30pm (Brunch Menu)

Follow us on & happyorganicNE

Be Happy...Be Healthy...Be Organic! kitchen kit

Spend £5 and get 6 links of Sausage of your choice FREE Our sausages are our pride and joy however we don’t just do sausages... Roll up! our craft butchery produces a huge range of Beef, Lamb, Pork and Poultry treats to help you cook up a fi rst class meal.

2 People Dine for £9 Check out these useful and (Main, Side, Dessert & Wine) stylish ideas to bring out the FANCY MAKING YOUR OWN SAUSAGES? creativity in your kitchen Try our Sausage Making courses at Beales, Fenwick Newcastle or Wark (ask for details)

Having a Celebration - Party or Wedding? Ask about our bespoke catering services skeleton plates NOW BEALES, TOWN CENTRE, HEXHAM FENWICK FOODHALL, NEWCASTLE OPEN WARK VILLAGE FARM STORE, WARK Adjustable rolling pin www.northumberlandsausagecompany.com Tel: 01434230221 Email: [email protected] Find us on Tweet us We love this adjustable rolling pin Adjustable rolling pin £20, at Stangers specialist cookware Stangers Cookshop, St shop in Newcastle. It’s £20 and George’s Terrace Jesmond, has sizes on it so you can roll Newcastle, NE2 2DN, your pastry/dough to an exact tel 0191 281 8563, www. The perfect gift thickness and size. This appeals to stangerscookshop.co.uk of chocolate delivered our military sense of precision! 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 Hot Pot!

The ladies of appetite wouldn’t Staub heart cocotte, David the ultimate online chocolate boutique always thank their menfolk for Kennedy at Vallum shop, kitchenware at Valentine’s, but for Vallum artisan hub, Military this we would make an exception. Road, East Wallhouses, This Staub heart cocotte in Newcastle, NE18 0LL www.chocolatlovers.co.uk pimento red is at the excellent tel 01434 672 406 Start your love affair today David Kennedy at Vallum shop. www.vallumfarm.co.uk Men – do your work, this is a @chocolatlovers /chocolatloversboutique /chocolatlovers Valentine’s must! kitchen kit

Thank Fizz It’s Friday

(Bottle of champagne for £20, 3pm - 7pm every Friday.)

Kick start your weekend and indulge with some of our champagne. Friday is all about the fizz and there’s no better place to be than at our lively bar. You can expect a great atmosphere and service with a smile. As Marco says this is “affordable glamour” at its best. skeleton plates

We love everything at RE, Set of 6 bone china Corbridge – a haven of found and skeleton plates £80, RE, recycled goods sourced from all Bishop’s Yard, Main St, 2-8 Fenkle Street, Newcastle upon Tyne, NE 1 5XN T: 0191 300 9222 over the world, and you can buy Corbridge, NE45 5LA www.mpwsteakhousenewcastle.co.uk online too (such joy!). These plates tel 01434 634 567 add style to every table. www.re-foundobjects.com

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

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

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

No longer the preserve of old Blimey, those Conrans do a ladies, the trolley shopper is good line in style, and this hand absolutely de rigeur, and none mixer by Sebastian Conran for more so than this one made from John Lewis is blessed with good recycled cement bags by fair looks, a powerful 300W motor trade partners in Bangladesh. and five-speed settings (wooo Shop in style! oooo!). It also comes with dough Cement trolley bag hooks and a beater. Whizzy! £38.99, Happy Organic, Sebastian Conran for John Front Street, Cleadon, Lewis hand mixer £49.95, 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) Sunderland, SR6 7PG, John Lewis, Eldon Square, Market Place, Allendale Tel: (01434) 683858 (closed 1/2 day Tues) 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed) www.happyorganic.org.uk Newcastle the grazer In a pickle

This month, The Grazer, aka Anna Hedworth, is following the trend for all things Scandinavian with a little help from her vinegar and pickling spices

’ve been experimenting with the necessity to preserve and not waste is Smörgåsbords with her expert assistance. preserving food for a while now; one we could learn some lessons from today. Over Christmas Ocado launched its first salting, curing and pickling. I’ve Pickled fish, herring or cured gravadlax, Scandinavian Christmas Shop. Top sellers found that, when preserving dill pickles, sweet cucumber pickles prove were Nyakers pepparkakor – traditional your own food, pickling is a that pickling and preserving are prevalent in Swedish ginger biscuits and Scandinavian good place to start because it’s Scandinavian dining. favourite pickled herring. I imagine Sarah relatively easy, quick and cheap. And isn’t Scandinavia all the rage, thanks Lund sits eating pickled herring while I’ve dabbled with curing and to the crime fiction of Henning Mankell, TV’s wearing chunky knitware all the time when salting, salami and fish, and have The Killing and Borgen, the craze for Nordic she’s not running into dark basements in futureI plans for brasola and bacon. patterned jumpers, and for the amazing pursuit of armed killers. Pickling embraces the seasons, but also Noma in Copenhagen, again acclaimed the So here are my two favourite pickles - one defies them as it allows you to eat things World’s Best Restaurant in 2012. easy, one a bit more complicated. Sweet all year long. Fresh, sharp, zingy young Secrets of Scandinavian Cooking: cucumber pickle is a delicious sweet ‘n’ vegetables remain delicious pickled and Scandilicious, by Signe Johansen is currently sharp crunchy pickle and pickled herring there is a pickle to suit nearly every meal, on my reading list. Signe grew up in Norway is soft, fresh and delicious. I’ve also been whether meat, fish or cheese. and now blogs about cooking, baking and experimenting with pickled grapes to go with Fridges were a luxury as little ago as the living with Scandinavian flair. She also runs cheese, with pickled apples, and I’m keen to 1950s so things had to be stored for future the ‘EatScandi’ Brunch & Supper Club try pickled garlic and lemons soon. Let me use in increasingly inventive ways. Indeed, and I have high hopes of improving my know how you get on! Check out The Grazer’s recipes, events and supperclubs at www.blogspot-thegrazer.com 30 appetitemag.co.uk the grazer

fishy Pickle

Sweet Cucumber Pickle Pickled Rollmop Herring Delicious with cured meats, pate Ingredients and hard, cheese Makes 3 small jars 1 tall Kilner jar Ingredients 4 herring or mackerel, filleted Makes 3 small jars 60g salt 1 cucumber 500ml white wine vinegar 1 large onion 12 allspice berries Use mackerel 1 green pepper 12 black peppercorns when herring are 30g salt 4 bay leaves out of season 100g caster sugar 150g caster sugar 120ml cider vinegar 1 tbsp mustard seeds ¼ tsp ground turmeric nice 1 thinly sliced small onion 1 tbsp mustard seeds 1 tbsp coriander seeds pickle Method ¼ tsp celery seed Dry each fillet with kitchen roll and place them in a ice cubes Tupperware. Dissolve the salt in 500ml cold water and Method pour over the fish and leave for 2-3 hours. In a large bowl, thinly slice the cucumber, onion and To make the pickling mixture, in a saucepan place green pepper. Add the salt to the sliced vegetables white wine vinegar, allspice berries, peppercorns, bay and mix well. Cover the whole lot with a layer of ice leaves, sugar, mustard seeds, and the onion. I also add cubes and leave to stand at room temperature for a pinch of general pickling spices. Bring to the boil and 2 hours. In a large pan, mix the caster sugar, cider simmer for a few minutes, then leave to cool. vinegar, turmeric, mustard seeds, coriander seeds When the fillets are ready to come out of the brine dry and celery seeds. Bring to the boil and then add them carefully with kitchen roll. Roll up each one, skin cucumber mix (drain off any melted ice water, but the side out, from tail to head; and pack them into your salt should stay so don’t rinse anything). Remove from container tightly so they stay rolled. Then pour over the the heat immediately it starts to boil and then leave to pickling marinade, ensuring you have bay, onion and cool. Store pickle in sterilised jars (keep in the fridge spices in the jar with the fish and liquid, then seal the once opened). Ready to eat after about 24 hours. jar. Store in the fridge for at least 3 days before eating.

A LITTLE HIDDEN GEM IN TEAM VALLEY Offering a selection of Fresh Soups, Sandwiches, Get your business Toasties, Wraps, Scones & Cakes all homemade Corporate Delivery & Buffet Menu’s available noticed with Wedding Cupcakes & Cake Pops’ - made to order A CHOICE OF SWEET & SAVOURY appetite. Opening Times Tuesday to Saturday 10am - 6pm contact us on Sunday 12pm - 3pm 01661 844 115 Available for private parties Tel 0191 3868070 Within Country Baskets, Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF www.appetitemag.co.uk The Georgian Townhouse Bed & Breakfast & Pancake House TEL: 0191 4473404 11 Crossgate, Durham City, DH1 4PS www.thegeorgiantownhousedurham.co.uk ...GREAT PLACE FOR GREAT COFFEE country life

got so choked up by weeds and poppies there was only a small harvestable circle left in the middle come combine time. He got better over the years, but it did make me appreciate why all those fertilizers and weedkillers are so widely used, and why some cost has to be shared by the customer. the high life Actually, the café side of things at Cross Lanes is not that pricey, not when you consider Grazing animals on the roof of your café is a sure way how very tasty the food is. The 6oz steak and onion burger with chips and salad is £9.95, for to attract attention, but is it a sign of good food? example, and delicious. You can choose from Rosie McGlade visits Cross Lanes Organic Farm to find out other specials or a selection of thin crust, home- made wood-fired oven pizzas for around the same price, or sandwiches or soup for a fiver, he sheep on the roof have black with big horns. They’re called Roofus, give or take. caused such a stir with passing Ewegene and Barney. Deborah Hare is the manager. “The main aim motorists on the A66 that a lorry Elsewhere, there are swathes of solar panels, has been to support our local producers through driver once phoned the Chris straw bale walls, recycled bricks, air source heat the cafe and the shop, and to offer visitors Evans show, which resulted in a pumps, and an odd-looking outhouse with a an example of how a business can be run in live interview on Radio 2. massive thatched roof which turns out to be a an environmentally sustainable way, as far as Another customer (nothing to composting toilet. possible,” she explains. do with the sheep this time) put Not one chemical has contaminated anything The A66 between Scotch Corner and the them forward for the Best Local Food Retailer you put in your mouth, and any once-breathing Barnard Castle turn-off is no stranger to farm Tcategory in the Radio4 Food & Farming Awards animal involved on your plate enjoyed a care- shops, with two others turning over a roaring and they came third out of 900. The website free, busy little life before being butchered in a trade at weekends for years. Drive past on a lists lots of other awards, some linked to the no doubt very humane way. Sunday and the huge car parks are heaving. café, deli and butcher’s counter. There are geese and slides for the kids, Farm shops and cafés are clearly a big thing in Cross Lanes Organic Farm near Barnard and it’s set in beautiful country. The recycled these parts, but isn’t there a danger people will Castle in Teesdale has only been going a year greenhouse (formerly Butterfly World in Tow tire of them? or so, which makes it all doubly impressive. Law, believe it or not) will this year produce “Because of the nature of the build, the plans It’s quite a thing to look at, with its bold, eco- salads and herbs for the kitchens, and you will for Cross Lanes were drawn up years ago, friendly architectural lines and high design steel also be able to buy plants. possibly before the other farm shops actually structure. Unfortunately, the last time we visited, It’s a destination café, in short. Which usually opened. But you do have to offer something the sheep had been taken down from the roof, means expensive, and it’s true that nothing fresh and different I think,” Deborah says. out of respect for the grass in winter, though we organic ever comes cheap. I’ll never forget our Cross Lanes Organic Farm tel 01833 630 have seen them there previously; three of them, local farmer’s first organic wheat crop, which 619, www.crosslanesorganics.co.uk 32 appetitemag.co.uk country life

kick-start The big the day breakfast Sausage and bacon pizza, anyone? Cross Lanes rolled up its sleeves for January’s Shake Up Your Wake Up national breakfast campaign with its own unusual offering. “We actually created it for last year’s campaign, and it’s been so popular it’s stayed on the menu ever since,” manager Deborah Hare explains. “All it is is a thin crust pizza base with our own tomato and herb topping, and then all the breakfast things you love best. Sausages chopped into slices, bacon, mushrooms tomatoes, haggis or black pudding if you like it, and an egg in the middle and some Cheddar cheese on top. “We also did a French-style breakfast-in-a-cup, with Italian Mortadella sausage slices, mushrooms and egg, encased in our Cross Lanes bread. It’s incredibly good!”

+44 (0) 191 389 1111 [email protected] CUPID at THE CASTLE Thursday 14th & Saturday 16th February 2013 Celebrate Valentine’s Day in style and treat the one you love to a romantic stay at Lumley Castle Hotel. Enjoy a fine three course dinner, a bottle of Champagne and chocolates in your room upon arrival. Followed by a hearty Full English/ Continental breakfast prior to departure. Thursday 14th February from £99.50 per person* Saturday 16th February from £124.50 per person* Dinner only £49.50 per person

www.lumleycastle.com

facebook.com/ lumleycastle twitter.com/lumleycastleltd * Offer based on two persons sharing a Courtyard Double Bedroom, Lumley Castle Hotel Chester le Street County Durham DH3 4NX Room upgrades available, subject to availability. T&C’s apply. Farm shops Down on the farm Jane Pikett tours some of the best farm shops in the North East

There are few things in life It takes most of us back to quite so pleasing as a good a simpler time when more of farm shop. There is something us lived off the land and global particularly satisfying about domination from giants like Tesco selecting carrots with their tops and Walmart was a dystopian intact and sprouts still on the fiction beyond imagination. stalk, cheese from the cows, Farmers and farm shop owners goats and sheep in the next in the region have become retail field, and arriving home with a savvy and are presenting the best big Sunday joint from an animal produce you will find in some truly which, until last week, was lovely locations. Here are some of grazing the field down the valley. the ones we most enjoy.

AWARD WINNING FARM & COFFEE SHOP

• FULLY STOCKED BUTCHERY INCLUDING BEEF & LAMB FROM WIDDRINGTON FARM ITSELF. ALL HOMEMADE SAUSAGES

• GREAT BRITISH HOMEMADE SUNDAY LUNCH SERVED 12-2.30PM

• HOMEMADE CAKES, PASTRIES, & SCONES IN OUR COFFEE SHOP

• STOCK UP ON ALL INGREDIENTS FOR PANCAKE TUESDAY 12 FEBRUARY

• CELEBRATE VALENTINES DAY WITH PREMIUM AWARD WINNING STEAKS 14 FEBRUARY

• TRADITIONAL TUESDAY 12-2.30PM 2 COURSES £9.99

• BOOK NOW FOR MOTHERS DAY LUNCH SUNDAY 10 MARCH

• RESERVE YOUR MEAT EARLY FOR EASTER 29 MARCH – 1 APRIL

• EVERY FRIDAY LOCAL HADDOCK IN HOMEMADE BATTER WITH HAND CUT CHUNKY CHIPS, PEAS & TARTAR SAUCE £7.99 SERVED 12-2.30PM

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 760181 www.thecountrybarn.co.uk Farm shops

Country Barn, Morpeth

We do like to hang out with long- old cart shed and has an extensive standing farming families, and butchery, a lovely selection of foods Hugh Annett’s has been farming to buy, plus unusual cards and gifts. at Widdrington since 1515, so they The Coffee Shop provides all home- definitely qualify. Hugh and Sarah baked produce and Sunday lunch Annett have had quite a decade; is renowned. losing their cattle and sheep to The Country Barn, foot and mouth in 2001, then re- Widdrington Farm, stocking their herds before opening Widdrington, Morpeth, The Country Farm Shop in 2006, Northumberland, NE61 5EA, followed a year later by the café. tel 01670 760 181 The shop is housed in the farm’s www.thecountrybarn.co.uk David Kennedy Knitsley Farm Shop at Vallum, Newcastle and café, Co Durham The award-winning chef- particularly love the meringues, Another long-standing farming Jewson is the sixth generation of restaurateur David Kennedy has the mushroom quiche and the family, the home page of the the family to farm here and he just opened his new restaurant, soda bread…and everything Knitsley website carries some and his wife Rachel have created function room and shop at Vallum else! After shopping, enjoy lovely old photos, including a a charming retreat with some of artisan hub near Newcastle, and lunch at the restaurant or charming black and white archive the most renowned produce in it’s a gem. The shop is heaving award-winning Vallum Tea shot of Knitsley men in their the region and a fabulous new with breads and patisserie made Room and Ice Cream Parlour. butcher’s aprons carrying on-site bakery. on site by baker Murray Rhind, David Kennedy at Vallum carcasses. The butchery at Knitsley East Knitsley Grange Farm, an array of unusual condiments, shop, Military Road, East remains renowned, and the Knitsley, Consett, drinks etc from all over the Wallhouses, Newcastle, produce in the farm shop and café Co Durham, DH8 9EW, region, local cheese and meats, NE18 0LL, tel 01434 672 reflects the wonderful quality of tel 01207 592 059, and gorgeous cookware. We 406, www.vallumfarm.co.uk the produce here. Farmer Edward knitsleyfarmshop.co.uk

FRESH, DELICIOUS AND TRULY LOCAL Brocksbushes Real food from passionate people Farm Shop & Tea Room

Friday Steak Offer Set in the heart of the Tyne your favourite steak for £5, Valley, just outside Corbridge buy 2 and get a free sauce Brocksbushes Farm Shop offers Traditional Beef, Pork and Poultry from a wide range of fresh farm grown our own farm here at Blagdon prepared foods including seasonal fresh with care. fruit, home baked products and dishes made in our Farmhouse Award winning home cooked food Kitchen and local produce. prepared with the best ingredients in our farmshop kitchen. While you’re here why not treat yourself to a delicious meal in Everything you could need for a delicious the award winning Tea Room. Valentines or Mothers Day. Orders taken. Open seven days a week Open Tuesday-Saturday 10am-5pm from 9.30am Sunday 11am-4pm BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: [email protected] 16-18 e Milkhope Centre, Berwick Hill Rd, Blagdon NE13 6DA T: 01670 789924 E: [email protected] www.brocksbushes.co.uk Farm shops

Broom House Farm, Durham North Acomb Farm, Stocksfield The Farm Butchery here is an hedgerows. We love the artisan Robin and Caroline Baty have Ready meals and puds, pies and absolute gem, with well marbled bread from Lanchester, the organic been selling produce from their pasties, preserves and chutneys, traditional Aberdeen Angus hung free-range chicken, fabulous family farm since way back in butter and cheese are all on offer for 21 days, rare-breed Saddleback sausages, and the chutneys, 1979, and they have become too, as is a full range of gorgeous pork, gorgeous Lleyn mutton relishes and pickles. The coffee deservedly renowned further farm vegetables with more taste and lamb, dry-cured and smoked shop features a hearty menu of afield every year since. in every bite than you get in a kilo Saddleback bacon and gammon mains and puds, and you can buy You get a warm welcome from of the supermarket kind. One of and more. The farm is organic, Broom House meats online. the on arrival, and the shop the original and best. animal health and welfare are Broom House Farm, Witton is superbly stocked with Robin’s North Acomb Farm, Stocksfield, priorities, and the farm encourages Gilbert, Durham, DH7 6TR lamb, Aberdeen Angus beef, Northumberland, NE43 7UF wildlife through the conservation tel 0191 371 9697, home-made sausages, poultry, tel 01661 843 181 of hay meadows, ponds and www.broomhousedurham.co.uk game, bacon and gammon. www.northacombfarmshop.com

award winning farm shop and café

At Knitsley we pride ourselves on our farm butchery which is at the heart of our business! We offer high quality beef, lamb and traditional rare breed pork alongside award win- ning bacon, sausage and our own cured gammons and ham. DAVID KENNEDY AT VALLUM - NORTH COUNTRY GROWERS BYWELL SMOKERY - TEA ROOM - ICE CREAM PARLOUR We are renowned for our Pork, Huntsman and meat pies and home produced , terrines and pastrami 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 In our shop you’ll fi nd a superb selection of cheeses, fruit, vegeatable, jams, pickles and much more! and producers at work and enjoy all the tastes of Vallum country... Home made bread and cakes are always available Watch our website for details of forthcoming created by our artisan baker Kevin Why not visit our cosy cafe where all our meals are workshops and events. freshly prepared using our own products

We look forward to see you a warm welcome awaits!

KNITSLEY FARM SHOP East Knitlsey Grange Farm, Knitsley, Consett DH8 9EW Open Tuesday - Saturday 10am - 5pm Open 7 days a week 10am-4.30pm, 10 miles west of Newcastle Sunday 10am - 4pm on the Roman Wall - Vallum, Military Road, Newcastle NE18 0LL (Just a few minutes away from Consett Town Centre) www.vallumfarm.co.uk Tel: 01207 592059 www.knitsleyfarmshop.co.uk @vallumfarm Farm shops

Blagdon Farm Shop, Newcastle

Blagdon is a great destination from Blagdon and neighbouring for the amazing award-winning farms including rare breed fillet farm shop, butcher’s shop and the steak, wild roe venison, hand-made farm kitchen. The shop is filled sausages and more. After shopping, with a huge range of gorgeous take your place in the Farm Kitchen Northumbrian produce sourced for a proper home-made lunch or from organic and traditional farms, coffee and cake. while Blagdon Home Farm is The Blagdon Farm Shop, The one of only 24 LEAF (Linking Milkhope Centre, Blagdon, Environment and Farming) Newcastle, NE13 6DA, demonstration farms in the country. tel 01670 789 924, www. The butchery stocks the finest meat theblagdonfarmshop.co.uk Brocksbushes Farm Shop, Corbridge Brocksbushes is a landmark of Room is home to cakes, savouries, the A69 just west of Newcastle, soup and puds, and in the summer a haven of amazing local produce you can sit outside and see families with heaps of gorgeous veg, heading back from the pick-your- homemade cakes, pastries, frozen own fields. ready meals and puds, hams, Brocksbushes Farm, meats and pates. There’s a big Corbridge, Northumberland, David Kennedy organic range, wine and beer, and NE43 7UB, tel 01434 633 100, at Vallum shop a fabulous cheese counter. The Tea www.brocksbushes.co.uk North Acomb Promoters of Our Own, Local & UK Produce For Over 30 Years

OPEN EVERY DAY SEASONAL PRODUCE IS KEY TO NORTH ACOMB FARM FARM SHOP COFFEE SHOP

Our own produce from Delicious breakfasts using The friendly and helpful staff of North Acomb Shop have been our organic farm. produce from our Farm Shop, supplying families and food lovers alike with traditional farm produce. Finest Aberdeen Angus Beef, light lunches, tasty soups, From the fi nest North Acomb Aberdeen Angus beef, spring lamb and Saddleback Pork, hams, sausages, casseroles and cakes outdoor pork, free range poultry and local game to our exclusive range bacon, Lamb & Mutton Sunday Roasts using our own of home prepared dishes, homecured bacon, ham and our superlative Organic Eggs & Poultry beef & lamb sausages. North Acomb is sure to tempt your taste buds! FOREST ADVENTURE • HOMEMADE CAKES • READY MEALS • Opens Half Term for fun in the • PIES • JAMS & RELISHES • fresh Air!!

Stocksfi eld, Northumberland NE43 7UF Ask about our childrens parties. Tel: 01661 843181 Opening Times: Closed Mon, Broom House Farm, Nr. Witton Gilbert, DH7 6TR Tues - Sat 9.30am-5pm, Sun 9.30am-1pm Farm Shop: 0191 371 8839 | Co ee Shop: 0191 371 8382 North Acomb Est 1978 everything a farm shop should be Twitter @broomhousefarm North Acomb Farm is now a certifi ed and organic farm THE GUILD www.northacombfarmshop.co.uk OF MASTER CRAFTSMEN www.broomhousedurham.co.uk big breakfast big breakfast Brunch! Rosie McGlade dives into Malmaison, Newcastle’s new Sunday brunch; the ultimate weekend feast

rom the cold and sleet the there’s some health and safety thing these day before officially the most days, or it was too dark in the Mal to find the depressing day of the year, and matches. So how do they make money, we into the cosseted, warm dark wondered. If you put this lot on at home for womb of the Malmaison Hotel, your friends it would almost cost you more, per eating massive prawns, artichoke head, in ingredients. hearts, delicious potted meats, Ah, the Bloody Mary trolley. Twice or three freshly carved Serrano ham, times it rolled by grandly, winking at those encouraged all the while by handsome with a hangover like some kindly ward sister; youngF waiters to go back for more, life was £8.95 a pop. The sommelier, trolley-free, with taking a very peachy turn. his melodious words about smooth this and And there was more, tons of it - smoked spiced that, fruity, smoky-finishes etc, like salmon, hot-smoked salmon, bright green you’re the only person in the room. Small glass olives, a massive Stilton, like Christmas all of Malbec from Argentina, £7.25. Driving, and over again, and this, piled embarrassingly high, accompanied by non-drinkers, I had one glass having already ordered a big steak and chips of the red and have to say it was everything he for my main course. promised, oh lucky me. Did it really happen, I now, this miserable Would I recommend their new brunch? Are morning, half wonder? Yes, our photographer you nuts? It was heaven! Would I go back with was there, and he took pictures. I was there, my husband (who got a small leftover parcel with my son, my niece, not my husband of scraps of steak, some bacon from the because like a fool he needed to be at home burger with melted Gruyere on top, and Claire’s to cheer on Munster in some rugby thing, or vegetables and chicken leg, it’s scary just how they would lose, obviously, but please would much you can stuff down)? In a flash. We’d we bring back a doggy bag, and it really did have a Bloody Mary a piece (complete with happen, for just shy of £20 a head, apart from fresh horseradish) and a whole bottle of the my son, who, being 12, was £8 despite his Malbec. Then you’re talking nigh on £100 for appetite equalling mine. two instead of £40. He’d obviously pay. Apparently these extravagant Sunday The concept, successfully established in brunches are quite the thing in some parts. some other Mals around the country, is born out Brunch for me is the indulgence of eating of the tender respect for weekend hotel guests, chips with your bacon and egg because you’ve normally kicked out at noon on a Sunday to slept so long. At the Malmaison on Newcastle’s face the jarring, glaring, nasty cold world after Quayside, it’s eating humungous starters, a big Saturday night on the town. Now, for main courses and puddings, and everything an extra £40, you can sleep until one or two, is the best you’ve ever had - the chips, Bryn’s put yourself back together for three, and slink burger, Claire’s Normandy chicken (although respectfully to the brasserie to stuff yourself. she didn’t actually say that was the best ever, You don’t have to be a resident, but it does just really nice). The Mal Sundae, full to the sound appealing. OK, so we’d save it for our brim of a knickerbocker glory glass with ice wedding anniversary. Have a few of those cream and warm gooey chocolate brownie, the Bloody Marys (there’s a whole range of them). creme brûlée, about three times the size of Alcohol-free, it’s a bargain, but with all the your average. add-ons that you really feel you deserve in such The only wee disappointment were my a setting, it is special occasion time. When’s our crepes Suzette, which weren’t set fire to. Maybe wedding anniversary, again?

Malmaison, Newcastle Quayside: Brunch noon-4pm every Sunday, tel 0191 245 5000 appetitemag.co.uk 39 out to lunch

Lords Traverners Raise 30K at lunch! The Northumberland and Durham branch of the Lord’s Taverners All of made £30k at its Christmas lunch at Newcastle Civic Centre. Guests were entertained by footballing legend Peter Beardsley, comedian Brendan Healy, and tenor Martin Toal. Well done, them! a flutter A suburban café has Alastair Gilmour engaging in nostalgia

Alan Wright, Lord’s Taverners chairman of regions, Linda Hitman, National Council of Lady Taverners, and Peter Beardsley The entrance to the Butterfly them slips past with an armful of Cabinet looks like an ordinary collected dishes which have hardly house door. a scrap left on them, unless a Let’s do lunch with You know you’ve got the swathe of chocolate sauce counts correct address, but as you reach as ‘a scrap’. A good sign, I’d say. Anna Foster for the handle, doubt sets in, so Over our pint of Wylam Gold you step back, look up at the Tankard – the café stocks some sign again, reassure yourself, and interesting beers – we admire the Magic 1152’s breakfast programme presenter Anna Foster hosted one repeat the procedure. You’re in. jazz greats’ portraits on one wall of her regular Let’s do Lunch events at Asha restaurant in Ocean Road, And what a glory hole you’re and wallow in the background when guests were treated to a delicious 3-course lunch, in. This café/restaurant sweeps music that could be Ella courtesy of owner Dhil Hussain, which is nice! you up and wraps you in an Fitzgerald. It all fits. atmosphere of creativity and Posters for blues sessions ingenuity. It buzzes with animated continue the theme with upcoming conversation; that terrific events scheduled for all around background thrum that bubbles the city jostling for space - and babbles - the sound of people balletLORENT’s Rapunzel at enjoying themselves. Northern Stage; Roots, Reggae, At the same time, though, the Ska & Dub; Bob Marley’s Earthday, Butterfly Cabinet (yes, there are and Bridie Jackson & The Arbour. lepidoptera on the wall in wooden Veteran local musician and artist L-R Mokbul Hussain, Dhilwar Hussain, Mohammed Miah, Sabir Ahmed, Ajim Baksh, cases) is relaxed, laid back and George Welch also enjoys a fair Jabed Rahman decidedly informal. It has an air of old display of his ‘Dennis the baby ‘student’; mature student, current elphint’ prints (sample caption: student, perennial student, retired Dennis was off to the ventriloquist student, wannabe student - every club for a gottle of geer at the category is represented and this Glack Gull in Glaydon – he got the is all the better for it. It’s child- gus at Gangeras). friendly too. The Butterfly Cabinet ceiling The staff are restless, fluttering wouldn’t be out of place in a grand like cabbage whites, only settling ballroom, similarly the chandelier. when you’re ready then flitting off The furniture varies, most of it to set the order in motion. One of mismatched, and some of the Anna Foster, Michael Ryle Ally Tough, Greg Newton, Anna Foster

40 appetitemag.co.uk out to lunch

chairs are straight from granny’s parlour. And would you take a look at the flocked wallpaper? When did you last see that in action? It’s Kohinoor circa 1972. Touch it, go on, touch it. Another section of wall is covered in laminated , most of them from the 1970s. Buster, Tiger, Hotspur, Victor. Memories come flooding – , Tough of the Track; Gorgeous Gus; I Flew With Braddock, and The . It’s freezing outside and it’s a day for homemade soup, but a good, old fashioned beefburger wins the toss. The 8oz ground beef and blue Stilton tower is served with iceberg lettuce, beef tomato and onion chutney and dill pickle in a toasted sesame bun. It comes with more chips than one person could surely tackle, despite them being quite delicious. How do I eat this thing? Pull out the wooden and let it collapse then scoop it up with a knife and fork? Nibble round the edges? Rip bits off, or go for the jugular? I attack it and it retaliates with melted cheese dribbling down my fingers followed by chunks of wonderful meaty burger. My way doesn’t look elegant, but it’s student fodder and it’s perfect. The menu features several variations on the burger theme, from veggie house to fajita and Caesar. ‘Proper’ lunches include hot Korean noodle salad, bangers and mash, penne carbonara and steak frites – a 9oz sirloin with chips, beef tomato and rocket salad. All club sandwiches are toasted triple-deckers in a choice of thick-cut granary or white bread served with tortilla chips and house coleslaw. Breakfasts – served all day – range from English to veggie USA with muffins, pancakes, omelette, ‘make your own’ bap, and a business breakfast that’s basically two of everything you can think of. It indeed, is the business. As we leave, the1959 Tallahassee Lassie by the great Freddy Cannon rings in our ears and out in the street we open the packet of Love Hearts presented as a refresher rather than the customary chocolate-covered mint. The top one says: ‘Be Mine’. Butterfly Cabinet, I think I just might.

The Butterfly Cabinet, 200 Heaton Road, Heaton, Newcastle, NE6 5HP tel 0191 265 9920 www.butterflycabinet.com Open Monday-Saturday, 9am-5pm (last orders 4:30pm) Sunday, 10am-4pm (last orders 3:30pm) Breakfast served all day, lunch from 11am

appetitemag.co.uk 41 Dining Out argent d’or at Close House Bouchon Bistrot DABBAWAL

Argent D’Or, the new restaurant located in the Bouchon Bistrot is home to superb produce, Dabbawal, street food pioneer of the North main hotel at Close House is open for lunch lovingly prepared in French country-style at East, brings the amazing tastes of the street to between noon and 2pm Monday to Saturday attractive prices. The menus change to reflect Newcastle, featuring unique tapas-style plates (3pm on Sundays) and dinner 7pm to 9.30pm the seasons and the best fresh produce for sharing and classic dishes with a twist. Larger Monday to Sunday. The elegant furnishings available. Head chef Jerome Cogné is such a parties can hire the whole restaurant on a Sunday and stunning decoration combine with a magician in the kitchen that he has now joined for Indian cocktails, canapés, a feast dinner and modern influence to create an open, spacious appetite as a culinary columnist, which means dancing. Smaller groups of up to 20 can also take restaurant. A great seasonal menu is available you owe it to yourself to sample his incredible over Dabbawal’s private room equipped with through the week, making the most of the best dishes and enjoy the regular special events at 40-inch flatscreen, and the Dabbawal team in local seafood, meats and vegetables. On Bouchon. Open for lunch and dinner Monday- delights in coming to you to cater for parties large Saturday, 2 or 3-course lunch £12.50 and Sunday classic roast rib of beef and Yorkshire and small. The Dabbawal street food stall also £13.95, 2-course evening early bird £13.95, puddings, roast loin of pork and poached pops up at festivals, events and private parties smoked haddock are on offer with a mouth- 3-course dinner £15.50. Bon appetit! year-round; keep your eyes peeled for the stall’s watering selection of starters and desserts. amazing bhel puri and sweet potato samosa chaat. Location: 4-6 Gilesgate, Hexham, Location: Close House Hotel, Northumberland, NE46 3NJ • Telephone Location: 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 Michelangelo’s BISTRO ROMANO

If you’ve not yet tried McKenna’s at Northern A little corner of Italy, Michelangelo’s is Renowned for excellent service, comfortable Stage, make it your priority this year. It’s a real located between and Ryton. With ample surroundings and Italian cuisine with a twist, Bistro hidden gem with a relaxed, buzzing atmosphere car/coach parking it’s the ideal venue for your Romano attracts diners from across the region. and friendly attentive staff. Owner and award- celebration. The function room is versatile enough The menu combines the best of Italian and winning head chef Alan McKenna uses locally to accommodate large parties in style and smaller ones in cosy intimacy for any special occasion. International styles resulting in innovative sourced produce as much as possible with a The owners can now announce the opening dishes which form part of the daily special focus on freshly made, wholesome dishes. The of Michelangelo’s, Dipton. Both are serving the selection as well as the varied a la carte menu. breakfast, lunch and evening menus feature fantastic new menu and happy hour Mon-Sat For the traditionalist, Romano also serves a international fusion dishes alongside traditional 12pm-7pm, plus all-day Sunday 3-course special selection of Italian classics and home-cooked English fayre, ensuring there’s something for for only £5.45 to enjoy tapas and Sunday lunch. Sunday lunches. The team is proud of the everyone. The huge list of Spanish and Greek extensive wine list and are happy to help you inspired tapas dishes has sharing options starting Location: find the right match for your meal. at £11.95 a head, while the Pre-Show Quick Stella Road, Ryton NE21 4LU Bites menu is perfect for those in a hurry. 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 2427242 www.mckennasatnorthernstage.co.uk [email protected] also at The Qube, Metrocentre

42 appetitemag.co.uk Dining Out Loves Thai LuigiKhan’s Ma’ida

awarded Evening Chronicle A warm welcome awaits you at family friendly Loves Thai is the home of authentic food from Luigikhan’s is a modern Punjabi curry Ma’ida – the Indian restuarant with a difference. the south of Thailand. Customers enjoy the restaurant located within Newcastle’s Best The modern contemporary interior perfectly warm and cosy contemporary restaurant in Western Ryokan Hotel. The authentic Punjabi compliments the cuisine, a blend of traditional one of Newcastle’s best locations where the menu includes an impressive range of freshly Bangladeshi and North West Asian cooking. food is all freshly prepared. The restaurant also prepared meat, fish and vegetarian dishes Ma’ida means ‘ a table spread of food’ and the offers £6.95 for a 2-course lunch and £6 for its including Roasted Paneer Tikka starters, friendly team certainly delivers fresh, home- one-course lunch special. Takeaway available at delicious King Prawn Massala and a cooked food, ranging from Bengal specials, 10% discount. Opening hours: Monday closed. selection of tempting desserts. Luigikhan’s traditional tandooris, salads, seafood and Tuesday–Sunday, lunch 11.30qm–3pm, dinner is also available for private functions, vegetarian dishes to contemporary chicken and 5pm-11pm. corporate events and has a heated outdoor lamb dishes. The restaurant does not serve For Valentine’s Day - receive a free bottle of shisha lounge with a range of shisha flavours. alcohol but diners are welcome to bring their own house wine for orders over £30 on food Open Sun-Thurs 5pm-11pm, or be tempted by delicious alcohol-free cocktails. (booking required) Fri-Sat 5pm-11.30pm. Location: 32-34 Mosley Street Location: BEST WESTERN Ryokan Hotel, Location: The Old Co-op Buildings, Newcastle, NE1 1DF 358 Westgate Road, Newcastle NE6 6NU Hexham Road, Walbottle, Newcastle. Tel 0191 233 2828 www.lovesthai.com Tel 0191 2724937 Email: [email protected], Tel 0191 267 0987. www.maidatablespread.co.uk email [email protected] www.luigikhans.com Its All Greek 2 Me The sun inn UNO’S TRATTORIA

It’s All Greek 2 Me is a cosy, friendly restaurant The Sun Inn is a cosy, traditional pub situated in Family-run Uno’s Trattoria is one of Newcastle’s on the seafront at Whitley Bay. Enjoy panoramic the historic market town of Morpeth. Known as longest-established restaurants with a great views across the beaches and banish the winter a foodie pub, all produce is sourced fresh from atmosphere. It’s well known as much for its blues with a taste of Greek jome cooking. great local suppliers. There is an extensive menu delicious Italian food and great value for money Fresh local produce combined with authentic and classic roasts on Sunday, and it’s nice to find as for the famous faces who have visited over ingredients imported from Greece produce an a pub where there are no frozen meals coming the years. Classic pizza and pasta is served alongside an a la carte specials board and authentic range of traditional Greek meals, with out of the kitchen! The pub is welcoming, cosy great selection of wines, ensuring there’s classic slow-cooked lamb, moussaka and stifado and relaxing. The interiors and exteriors remain something for everyone. Open all day dishes or a juicy steak for the hungry. The popular timeless and there are a range of speciality beers 12pm-11pm Monday-Saturday and 12pm- 12-dish meze selection is only £6.95 per person and fortnightly guest ales to be enjoyed in one of 10pm Sunday. Why not make the most of during happy hour (5pm to 7pm Sun to Thurs) the cosy corners. The beer garden isn’t getting happy hour every Monday-Friday 12pm-7pm and there’s something for everyone. Open Mon much use right now, but it should be lovely when or Saturday 12pm-5pm, when pizza and pasta 12pm-5pm, Tues-Sun 12pm-11pm (last sitting the good weather returns. dishes (excluding seafood) are just £4.95. Sun, Tues to Thurs 9pm, Fri and Sat 10pm). Location: Location: Location: High Church, Morpeth, NE61 2QT Location: 18 Sandhill, Quayside, Newcastle Location: Watts Slope, Whitley Bay, NE26 1BQ Tel: 01670 514153 NE1 3AF Tel: 0191 261 5264 Tel: 0191 2510622 www.itsallgreek2me.com www.suninn-northumberland.co.uk www.unotrattoria.co.uk

appetitemag.co.uk 43 appetite is available at all of these locations as well as Tourist Information Centres across the region. A-Z guide If you would like copies in your cafe, restaurant, delicatessen, farm shop etc. please give us a call on 01661 844115

FINBARRS GREENHOUSE BRASSERIE Carruthers & Kent The Meat Merchant Savannah café DArlington Waddington Street, Flass Vale Baltic Business Quarter 3a Elmfield Road 5 Hazelwood, Jesmond 11-14 Nelson Street, Durham City, DH1 4BG Quarryfield Road, Gateshead Gosforth NE3 4AY t: 0191 2121444 City Centre, NE1 5AN Golden Brown CafÉ t: 0191 3709999 NE8 3BE t: 0191 2131818 t: 0191 2301919 1 Houndgate, Darlington, DL1 5RL www.finbarrsrestaurant.co.uk t: 0191 490 2414 www.carruthersandkent.com MCKENNAS t: 01325 468708 Northern Stage, Barras Bridge Silk Room www.goldenbrown-coffee.co.uk FLAT WHITE Michelangelo Hotel Cafe 1901 Newcastle NE1 7RT One Trinity Gardens, 21a Elvet Bridge, Durham, DH1 3AA Stella Road, Ryton, NE21 4LU St Georges Terrace, Jesmond, t: 0191 2427242 Broad Chare, Newcastle, HALL GARTH HOTEL t: 07789 951149 t: 0191 4132921 NE2 2DL www.mckennasatnorthernstage.co.uk NE1 2HF Coatham Mundeville, Darlington e: [email protected] t: 0191 3409774 t: 0191 2603506 Co Durham, DL1 3LU GIOVANNIS www.hotelmichelangelo.co.uk NE2 Food Social t: 01325 300400 Genesis Road, Consett, DH8 5XP CafÉ Royal The Biscuit Factory, SOLOMONS t: 01207 504210 R Martin & Son Family 8 Nelson Street, Newcastle, NE1 5AW Stoddart Street, , Thorntree Farm, West Road, Robineau Pattiserie Butchers t: 0191 2313000 NE2 1AN , NE15 7EX 27 West Auckland Road, HARDWICK HALL HOTEL 38 Main St, , t: 0191 2605411 t: 0191 2742323 DL3 9EL Sedgefield, Co Durham, TS21 2EH NE40 4NB CAFFE VIVO t: 01325 489129 t: 01740 620253 t: 0191 4134037 29 Broad Chare, Quayside, No.28 Spice Grill Kitchen www.robineau.co.uk www.hardwickhallhotel.co.uk NE1 3DQ 27 - 28 Nelson Street, NE4 5SP The Gate, Newcastle, NE1 5TG SIX THE BALTIC t: 0191 2321331 t: 0191 2322005 t: 0191 2221181 SARDIS I. K. Fish Baltic Quay, Mill Road, www..no28.co.uk www.spicegrillkitchen.com 196 Northgate, Darlington Durham Indoor Market, Gateshead, NE8 3BA Caffe Z Co Durham, DL1 1QU Market Place, Durham, DH1 3NJ t: 0191 4404948 Goldspink Lane, Sandyford, No.95 STANGER’S COOKSHOP t: 0191 3831113 NE2 1NQ 95 High Street, Gosforth, 101 St. Georges Terrace, TAVISTOCK ITALIA t: 0191 2304981 NE3 4AA Jesmond, NE2 2DN County Durham Knitsley Farm View, Vigo, Birtley t: 0191 2130033 t: 0191 2818563 Knitsley, Consett, DH8 9EW DH3 2JL t: 0191 4474487 Close house hotel www.stangerscookshop.co.uk 9 ALTERS COFFEE SHOP t: 01207 592059 Heddon On The Wall, New Rendevous 19a Silver Street, Durham THE BRASSERIE, THE SAGE Newcastle NE15 0HT 3-5 Bell Villas, Ponteland The French Oven DH1 3RB LA COOKSHOP St. Mary’s Square, Gateshead Quay t: 01661 852255 NE20 9B Unit 27 The Grainger Market t: 0191 3741120 9 Saddler Street, DH1 3NP Tyne & Wear, NE8 2JR www.closehouse.co.uk t: 01661 821775 NE1 5QF t: 0191 3831722 t: 0191 4434654 t: 07921 082953 ALISHAAN www.thesagegateshead.org DABBAWAL Nino’s www.frenchoven.webs.com 50-51 North Rd, Durham, LEONARDS COFFEE HOUSE 69-75 Highbridge Street The Gate DH1 4SF 1-2 Back Silver Street, DH1 3RA The little coffee house Newcastle, NE1 6BX THE HEALTH BOX t: 0191 3709180 t: 0191 3840647 4. Princesway North t: 0191 2325133 NINO’S Alley 4 www.alishaandurham.com www.leonardscoffeehouse.co.uk Team Valley NE11 0NF www.dabbawal.com 1-2 Holly Avenue West Grainger Market t: 0191 4473304 Jesmond, NE2 2AR ANCHOR INN LE RAAJ Electric East THE KITCHEN@OSBORNES Whittonstall, Co. Durham, DH8 9JN Front Street, Chester Moor, WALTER DIX St. James Boulevard Olive & Bean 61 Osborne Road, Jesmond, t:01207 561110 Chester-le-Street, DH2 3RJ 1 Stirling Court, 11th Ave North, Waterloo Square NE1 4DN 17/19 Clayton Street, Newcastle, NE2 2AN www.theanchorinnwhittonstall.co.uk t: 0191 3890561 Team Valley, Gateshead, NE11 0JF t: 0191 2211000 NE1 5PN t: 0191 2402811 www.le-raaj.com t: 0191 4911488 t: 0191 2330990 www.osbornesjesmond.co.uk Beamish Hall FISHERMAN’S LODGE Beamish, Stanley, DH9 0YB LUMLEY CASTLE Jesmond Dene, Jesmond, OLIVERS The Stand t: 01207 233733 Chester le Street NEWCASTLE NE7 7BQ The Grainger Market Arcade, Comedy Bistro DH3 4NX t: 0191 389 1111 t: 0191 2813281 NE1 5QF 31 High Bridge, Newcastle BISTRO 21 1 OAK t: 0844 693 336 Aykley Head House, Durham MELANZANA Milburn House, Dean Street, FIRENZE PICKLED CHERRY www.thestand.co.uk DH1 5TS 96 Elvet Bridge, Durham, DH1 3AG NE1 1LF t: 0191 2323200 7 Osborne Road, Jesmond, NE2 2AE Unit 6, Old Co-op Buildings, t: 0191 3844354 t: 0191 3840096 t: 0191 2812136 Front Street, Burnopfield Urban CafÉ Dance City www.bistrotwentyone.co.uk www.melanzana.co.uk aRLOS CAFE & bISTRO NE16 6LX Temple Street, Newcastle, 36-38 Brentwood Avenue, George Payne Butchers t:01207 272 145 NE1 4BR Brambles Food Hall Mumbai Jesmond, NE2 3DH 27 Princes Road, Brunton Park, www.pickledcherry.co.uk t: 0191 2610505 Poplar Tree Garden Centre, Front Street Haswell Plough t: 0191 2814838 Gosforth, NE3 5TT Shincliffe, DH1 2NG t: 0191 5260060 t: 0191 2362992 The Plough Inn VUJON t: 0191 3847553 Adrianos Mountsett, Burnopfield, 29 Queen Street, Newcastle RAVENDALE FOODS 90 High Street, Gosforth, NE3 1HB HOTEL INDIGO NE16 6BA NE1 3UG BROOM HOUSE FARM UNIT 2 Leadgate Industrial t: 0191 2846464 Fenkle Street, Newcastle t: 01207 570346 t: 0191 2210601 Near Witton Gilbert, Durham Estate, Lope Hill Road, Consett NE1 5XU www.plough-inn.co.uk DH7 6TR DH8 7RN THE BLAGDON t: 0191 300 9222 Willis Coffee Shop t: 0191 3719697 FARM SHOP www.mpwsteakhousenewcastle. PANIS Clayton Road, Jesmond, NE2 4RP South Causey Inn co.uk 61-65 High Bridge t: 0191 2818123 CENTRAL THAI Beamish Burn Road, Stanley, Newcastle upon Tyne, NE1 6BX 19 The Gates Shopping Centre, DH9 0LS t: 01207 235555 Jesmond Dene House t: 0191 2324366 Durham City, DH1 4SL Jesmond Dene Road, Jesmond, t: 0191 5978774 The Pancake CafÉ NE2 2EY PAN HAGGERTY www.centralthairestaurant.co.uk 11 Crossgate, Durham, t: 0191 2123000 19-21 Queen Street, ALLARDS DH1 4PS t: 0191 3868070 Newcastle Upon Tyne, NE1 3UG Front Street, Tynemouth CHESTERS GROVE Lindsays To Go t: 0191 221 0904 t: 0191 4473252 Chester Moor, Chester-le-Street THE PLOUGH INN Alley 1, Grainger Market, DH2 3RQ Mountsett, Burnopfield, NE16 6BA Newcastle PET LAMB PATTISSERIE BARCA ART CAFE t: 0191 3881662 t: 01207 504210 t: 0191 2612995 Unit 165, Grainger Market 68 Front Street www.chestersgrove.co.uk www.plough-inn.co.uk Milkhope Centre, Tynemouth Berwick Hill Road, Newcastle Louis PINK LANE COFFEE t: 0191 2577959 Ciao Ciao NE13 6DA 71-73 Osborne Road, 1 Pink Lane, NE1 5DW 3A Framwellgate Bridge Gateshead Jesmond, NE2 2AN Beaches & Cream t: 01670 789924 Town Centre, Co. Durham, [email protected] t: 0191 2814545 Premier Meats 1 Victoria Crescent, DH1 4SJ Artisan Express www.theblagdonfarmshop.co.uk Units 1A/1B Airport Ind Est , NE30 4PN t: 0191 3830149 16 High Level Parade LOVES THAI RESTAURANT NE3 2EF t: 0191 2514718 Wellington street 32-34 Mosley Street t: 0191 2710574 DERWENT WALK INN NE8 2AJ t: 0191 4900208 AVANTI Newcastle, NE1 1DF Crusoes Ebchester, DH8 0SX 52-54 Brentwood Avenue, t: 0191 2332828 RADCLIFFE COFFEE HOUSE South Beach, Longsands, t: 01207 560347 CAKES BY BECKY Jesmond, NE2 3DH www.lovesthai.com 14 Clayton Road, Jesmond Tynemouth, NE30 4HH 11 Beechgrove Terrace t: 0191 2814240 NE2 4RP t: 0191 2813939 t: 0191 2964152 Derwent Manor Hotel Crawcrook, NE40 4LZ www.avantinewcastle.co.uk Luigikhan’s Restaurant Allensford Co. Durham t: 0191 4138888 358 Westgate Road, RUMANA Cottage Kitchen DH8 9BB t: (01207) 592000 The Biscuit Factory Newcastle, NE4 6NU 261 Ponteland Road, Cowgate 1-5 Countess Avenue www.bw-derwentmanorhotel. Costco 16 Stoddart Street, t: 0191 2724937 t: 0191 2866621 Whitley Bay, NE26 3PN co.uk Mandela Way, NE11 9DH Shieldfield, NE2 1AN www.luigikhans.com t: 07530 101186 t: 0191 461 9800 t: 0191 2611103 Rosies Bistro DURHAM INDOOR MARKET www.costco.co.uk MA’IDA 23-24 Gosforth Shopping Centre, DELI BAR ONE Market Place, Durham, DH1 3NJ BILLABONG, The Old Co-op Buildings Gosforth, NE3 1JZ 69 Front Street t: 0191 3846153 Celebration Cakes Caledonian hotel Hexham Road, Walbottle t: 0191 2136220 Tynemouth www.durhammarkets.co.uk Jedburgh Court Team valley 68 Osborne Road, Jesmond NE15 9SR www.caferosies.co.uk NE30 4BP NE11 0BQ t: 0191 4877171 t: 0191 2817881 t: 0191 2670987 t: 0191 2596893 Durham Marriott Sachins Royal County ESLINGTON VILLA Bruges MALMAISON Forth Banks, Newcastle, HALO Old Elvet, Durham DH1 3JN 8 Station Road, , NE9 6DR 46 Brentwood Avenue, Quayside, Newcastle, NE1 3DX NE1 3SG 3 Marden Road, Whitley Bay t: 0191 3866821 t: 0191 4876017 Jesmond, NE2 3DH t: 0191 245 5000 t: 0191 2619035 NE26 2JH www.durhammarriottroyalcounty.co.uk www.eslingtonvilla.co.uk t: 0191 2818081 www.malmaison.com www.sachins.co.uk t: 0191 2518144 44 appetitemag.co.uk advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information.

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Morpeth, NE61 6DR t: 01661 860686 www.itsallgreek2me.com NE30 1SE t: 01670 789011 R.Martin Butchers WMH Farm Fresh Meats t: 0191 2587866 Kayola’s Deli 21 Newgate Street, Morpeth Haydon Bridge, Haltwhistle Il sTAZIONE www.newexchangebrasserie.co.uk The Chocolate Spa 6 Newmarket, Morpeth NE61 1AW t: 01670 513359 Allendale Station Buildings, 1 Fenkle Street Alnwick NE61 1PS Tynemouth Station, Tynemouth, THE PARK HOTEL NE66 1HW t: 07984 409284 t: 01670 515115 Rutherfords White Swan Hotel NE30 4RE Tynemouth, NE30 4JQ www.thechocolatespa.co.uk of Morpeth Bondgate Within, Alnwick. t: 0191 2583200 t: 0191 2571406 Il Piccolo Coffee Shop 10-16 Bridge Northumberland, NE66 1TD www.ilfornotynemouth.co.uk www.parkhoteltynemouth.co.uk The Country Barn St Helens Street, Street, Morpeth NE61 1NJ t: 01665) 602109 Widdrington Farm, Morpeth Corbridge, NE45 5BE t: 01670 512458 www.classiclodges.co.uk Irvins Brasserie THE WOODEN DELI NE61 5EA t: 01434 634554 The Irvin Building, S59 Saville Street, t: 01670 760181 Robson & Sons Ltd The Fish Quay, North Shields, North Shields, www.thecountrybarn.co.uk In the Chare Quality Butchers NE30 1HJ NE30 1AY 19a Saint Mary’s Chare, 2 Meal Market, t: 0191 2963238 t: 0191 2964656 Corbridge Larder Hexham, NE46 1NQ Hexham, NE46 2DA Bistro Romano e: [email protected] 18 Hill Street, Corbridge, t: 01434 608 558 t: 01434 602049 63 Front Street, Cleadon, GARETH JAMES NE45 5AA SR6 7PG CHOCOLATIER t: 01434 632948 Jaspers Rothbury Family t: 0191 519 1747 12 Front Street, NORTHUMBERLAND www.corbridgelarder.co.uk 8 Bridge Street, Amble, Butchers Tynemouth, NE30 4DX NE65 0DR t: 01665 714724 Townfoot, Rothbury, NE65 7SL BOLDON G.H PICKINGS t: 0191 2577799 Allendale Tea Rooms Corbridge Larder t: 01669 620744 BUTCHERS www.. garethjameschocolatier.co.uk Market Place, Allendale, Sanderson Arcade, Morpeth JIggery pokery www.rothburyfamilybutchers. 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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, , 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 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 45 White chocolate and cherry cheesecake Serves 6

Ingredients (improves with chilling, so make the day before if you can) biscuit base 50g butter, plus a little extra for greasing 250g digestive biscuits 2 tbsp golden syrup cheesecake 200g white chocolate, broken into pieces 675g Philadelphia full-fat cream cheese 75g caster sugar 1 tsp vanilla extract 200ml double cream 4 medium eggs 225g cherries, stalks and stones removed topping 250ml full fat crème fraiche 175g cherries

Method Preheat the oven to 180C/Gas 4. Lightly butter a springform tin. Put the biscuits in a plastic bag and crush with a rolling pin or blitz in a food processor. Melt the butter in a pan with the golden syrup, stir in the biscuit crumbs, mix well then press over cut out and save the base and two thirds of the way up the tin sides. Bake the biscuit crust for 5 mins then take out of the oven and lower the temperature to 150C/Gas2. Melt chocolate in a bowl set over a saucepan of gently simmering water. Take off the heat, stir briefly and leave to cool for 5 mins. Beat the cream cheese, sugar and vanilla together in a bowl with an electric whisk or in a food processor. Gradually beat in the cream until thick then beat in the eggs one at a time, beating until smooth before adding the next one. Stir in the melted chocolate. Scatter the stoned cherries over the biscuit-lined tin then spoon the Cheer up cheesecake mixture over the top. Bake for with some 35-45 mins until the cheesecake is firm around the edge and just beginning to cherries! colour while still slightly soft in the centre. Turn off the oven, open the door slightly and leave to cool completely. Chill in the fridge overnight or for at least 6 hours. When ready to serve, loosen the edge of Just the cheesecake with a knife, remove the tin and transfer to a serving plate. Spread the crème fraiche on top then decorate with the cherries on stalks. Cut into wedges to serve. Desserts 46 appetitemag.co.uk FREE ENTRY

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in aid of The perfect- 14thValentine’s February 2013 - Day Dine in Dine in

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Join us in February for a Traditional Afternoon Tea Traditional afternoon tea £18.50. Indulge in the opulent surroundings of Argent D’Or and enjoy a themed afternoon tea. Choose from an array of freshly cut finger sandwiches, freshly baked warm raisin and plain scones with Northumberland clotted cream and preserves and an assortment of pastries. Choice of tea from our speciality tea list or coffee available.

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