ISSUE 15 www.appetitemag.co.uk MAY/JUNE 2013

T ickle your tastebuds...

Bouillabaisse Lovely lobster Succulent squid salsa Monkfish ‘n’ mash All marine life is here...

1 fers seafood 2 great of and eat it

Scan this code with your mobile H OokED ON FISH? so WHAT WILL YOUR ENVIRONMENTAL device to access the latest news CONSCIENCE ALLOW YOU TO LAND ON YOUR PLATE? on our website inside coastal capers // girl butcher // pan porn // garden greens // just desserts // join the Club PLACE YOUR Editor and committed ORDER 4 Club pescatarian struggles with Great places, great offers her environmental conscience. 7 feed...back Tuna yes, basa no. Confused! Reader recipes and news 8 Girl about toon Our lady Laura’s adventures in food A veteran eco-campaigner (well, I went The upshot is that the whole thing is on a Save the Whale march when I was a minefield, but it’s a minefield I am 9 it’s a date a student) I like to consider myself fully determined to negotiate without losing any Fab places to tour and taste PEOPLE OF au fait with what one should and should limbs, so the Marine Conservation Society not buy and/or eat in order to keep one’s graphic is now safely tucked in my back 10 VEG WITH KEN social and environmental conscience intact. pocket, to be studied before purchasing Our new columnist Unfortunately, when it comes to fish, this anything which qualifies as a fish. I hope Ken Holland’s garden JESMOND causes extreme confusion, to the extent that this will widen my list of fish-it’s-okay- that I have frequently considered giving up to-eat; a list which has diminished alarmingly 19 GIRL BUTCHER my pescatarian ways altogether, basically in recent years for want of proper guidance. Charlotte Harbottle’s terrific terrine because it makes my head hurt. & GOSFORTH Fortunately, there is no conscience-wrestling 20 kitchen kit An example - until last week, I was necessary when considering the purchase Kit for creative cooks convinced that cod was off the menu of vegetables, in celebration of which we because of dwindling stocks. Now I learn welcome our new columnist, micro veg 22 the grazer that our own North Sea cod is very much grower Ken Holland. Give Ken a handful of Anna’s living below the line on the menu (according to the Marine seeds and he will give you a feast for the DABBAWAL Conservation Society graphic at eyes and the palate, which makes him an 24 STar man www.informationisbeautiful.net). Icelandic eco hero in his In the kitchen with James Close and Baltic cod is a ‘maybe’, however, as is own right. And IS COMING TO basa, which I had considered good to go. you can eat his 26 HOOKED! We all know it’s a crime to eat yellowtail baby leaves with a Coastal travels with top fish chefs tuna and any tuna caught on a longline, clear conscience, A PLACE NEAR but albacore and skipjack tuna caught on apart from the fact 30 healthy appetite a pole, and skeine-caught big eye tuna are that they are so Cheryl’s burger vs Gwynneth’s greens Jane Pikett, Editor in the ‘yes’ section. I’m amazed! We haven’t little and cute. Oh, YOU SOON ... had tuna in our house for a good decade. endless dilemmas! 32 FrenCH FANCY Jérôme Cogné’s gone fishing 33 SDIG THI Alastair Gilmour’s watching the clock We want to hear all about the food and drink you 34 pan porn appetite.T ickle your taste buds... love in the North East, Cooking with cookshop queen Jess Stanger which means you can get fully involved in the Editorial 01661 844 115 38 lunch region’s only dedicated Jane Pikett - [email protected] The importance of being Wilde... Be a fan! food magazine. Advertising 01661 844 115 40 the diary If you like something, we want to know Joanne O’neil - [email protected] Beautiful people, beautiful places about it, so tell us. Better still, take a picture and send it to us. Website www.appetitemag.co.uk supper 41 Designed & Published by The etiquette of sharing at the table And if you cook something you’re proud of (or something you’re not!) email us a photo 46 just desserts and a description and we might even put it Chocolate indulgence on our Facebook page or in the magazine. Unit One, Bearl Farm, Stocksfield, , NE43 7AL Fame at last! STREET FOOD PIONEERS OF THE NORTH EAST Photography email [email protected] Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk

1505 Dabbawal.indd 48 25/04/2013 15:57 appetite Sausages! The generous folk at Northumberland Sausage Company are kindly offering appetite readers a Northumberland lamb and Northumberland award winning farm shop and café goat goodie box containing chops, joints, burgers, liver and gourmet creations for £50 (usual price £70) and free p+p. To buy, contact Northumberland Sausage Company through its website, which features an online shop and details of sausage-making courses. Offer valid until June 10 2013, quote APPETITE 15 Club www.northumberlandsausagecompany.com Michelangelos THE TRUE TASTE OF THE MEDITERRANEAN... At Knitsley we pride ourselves on our farm butchery which is at the heart of our business! We offer high quality beef, lamb and traditional rare breed pork alongside award winning bacon, HAPPY HOUR sausage and our own cured gammons and ham. Mon to Sat 12 - 7pm, All day Sunday We are renowned for our Pork, Huntsman and meat pies 3 COURSE SPECIALS £5.45 and home produced Corned Beef, terrines and pastrami Skins or Soup In our shop you’ll fi nd a superb selection of cheeses, fruit, Selected Pizza or Pasta vegeatable, jams, pickles and much more! WIN! Sunday lunch Ice Cream or Coffee Home made bread and cakes are always available at Eshott Hall created by our artisan baker Kevin MEDITERRANEAN TAPAS Why not visit our cosy cafe where all our meals Eshott Hall in Northumberland is offering a lucky appetite reader the Free bottle of wine are freshly prepared using our own products opportunity to win Sunday lunch for two. at Bouchon 3 COURSE SUNDAY LUNCH We look forward to see you a warm welcome awaits! Awarded a prestigious AA Rosette, head chef Chris Wood and his team are OPEN ALL BANK HOLIDAY’S KNITSLEY FARM SHOP renowned for their creative menus starring seasonal and local produce, much Appetite readers are in for a treat at the fantastic Bouchon Bistrot East Knitlsey Grange Farm, Knitsley, of it from Eshott’s own kitchen garden. in Hexham, where you qualify for a free bottle of house wine for PRIVATE FUNCTIONS CATERED FOR! Consett DH8 9EW The Sunday menu features such gems as estate rabbit rillettes and pease a table of four, or a half bottle for a table of two, every Monday Open Tuesday - Saturday 10am - 5pm pudding with sage toast to start, Ingram Valley lamb shank with shallot mash, Stella Road, Hill Top, Dipton Sunday 10am - 4pm evening until June 10, 2013. roast beetroot and rosemary jus, and warm ginger pudding, vanilla ice cream Ryton Stanley (Just a few minutes away from Consett Town Centre) French-owned and run, Bouchon is a classic country bistrot (hence NE21 4LU DH9 9JY Tel: 01207 592059 with brandy butterscotch sauce. Eshott Hall is an elegant country hotel the classic French spelling, with a ‘t’) where the menus from head www.knitsleyfarmshop.co.uk Tel: 0191 4132921 01207 571040 situated in spectacular country between Morpeth and Alnwick. chef Jerome Cogne feature classics such as escargots with garlic To win Sunday lunch at Eshott Hall, email your answer to the and parsley butter, oxtail terrine, French onion soup, clafoutis aux following question to [email protected] by June 10, 2013 cerises, tarte tatin, and crème caramel. Q: What is the nearest city to Eshott? Bouchon is fresh and uncomplicated, created from the finest The winner will be notified by email produce, served simply and in season in the traditional French way. Eshott Hall, Eshott, Morpeth, Northumberland NE65 9EN Appetite readers qualify for a complimentary bottle of house tel 01670 787 454, www.eshotthall.co.uk wine per table of four, or a half bottle for a table of two on production of this page or a print-out of this offer from the appetite website www.appetitemag.co.uk Please quote Appetite when booking. Offer valid Monday evenings until June WIN! Afternoon tea for THE PERFECT PLACE TO RELAX...FROM EVERY ANGLE!! 15, 2013 (subject to availability) four at the Running Fox Bouchon, Gilesgate, Hexham, NE46 3NJ, tel 01434 609 943 www.bouchonbistrot.co.uk We love The Running Fox Cafe in Felton, where master baker Neville produces all manner of gorgeous breads including stilton & walnut, and olive (too tasty!) and his business partner Kris creates all manner of amazing meals in the kitchen. In addition to the superb range of artisan FREE BROCKSBUSHES bag breads, the cafe menu includes lunches (including historic Sunday roasts), wonderful pies, fantastic patisserie, cakes and scones, and of The award-winning farmshop at Brocksbushes Farm in Stocksfield is course the fab afternoon tea. offering appetite readers a free Brocksbushes jute bag when they The Running Fox is by the river, licensed to sell newspapers and spend £10, or a free cooler bag or picnic rug when they spend £25. stocks a small range of locally sourced produce and gifts. It has been In addition to the range of fresh farm grown produce, Brocksbushes something of a local sensation since it opened last summer and to offers a comprehensive range of in-season and exotic fresh fruit and keep up with demand it is now expanding upstairs, so, fingers crossed, vegetables. The farm shop also stocks homemade cakes, pastries, From a selection of breakfast rolls , fresh sandwiches, tortilla wraps, khobez wraps, toasties they will have more room for all their fans. freshly baked scones, home cooked hams, meats, pates and a selection and paninis, to daily changing hot soup and crusty bread....There is something to satisfy Find us just off Osborne Road at To win afternoon tea for four at The Running Fox, answer the of frozen ready meals prepared in the Brocksbushes Farm Kitchen. all tastes at Mister Woods Co„ ee-shops. And for afters , or just a bit of sweet on the side, be tempted by our amazing caramel Belgian chocolate shortcake, beautiful big round 1-2 Holly Avenue West, Jesmond, Newcastle, NE2 2AR following question via email to [email protected] by June There is also a selection of jams, chutneys, sauces, smoked foods, cakes, muˆ ns, scones, and selection of traybakes. Gluten free options also available. All 10, 2013, including your name, address and phone number cheeses, fresh soup, freshly baked bread and dairy produce. to be accompanied by our choice of speciality teas, award winning co„ ee and deluxe hot 0191-281 6441 Q: What is the name of the river which runs through Felton, Offer valid for the month of May 2013, on production of this chocolates. Decaf options also available on tea or co„ ee. Open 7 days 12 noon til 10.00 pm Northumberland? page or a print-out of this offer from the appetite website The winner will be notified by email www.appetitemag.co.uk One voucher per till transaction. TYNEMOUTH NORTH SHIELDS and we cook everything to order... the full menu all day and evening. Front Street Railway Street The Running Fox, 2-4 Riverside, Felton, Northumberland, NE65 9EA Free Parking Brocksbushes, Brocksbushes Farm, StocksfieldNE 43 7UB Tel: 0191 2575556 Tel: 0191 2592559 tel 01670 787 090, on facebook tel 01434 633 100, www.brocksbushes.co.uk Open All FREE @NinosJesmond Bank Holidays To find out more about appetite Club, visit the Club pages at www.appetitemag.co.uk FOLLOW US @woods_coffee Club readers’ appetite

WIN A PLACE ON A BREAD MAKING COURSE

Northumberland-based Gilchesters Organics is offering a fab prize of feed...back! a place on a one-day bread making workshop with Ann Cudworth at It’s here at last, your opportunity to be in print! Dough Works in addition to a runner-up prize of Mary Berry’s book Just email your recipes, feedback and foodie Free glass How to Bake. Both prizes will equip the lucky winner with a fantastic insight into baking skills and a lot of fun. news and we will do our bit to print your stuff, of Prosecco To enter simply email your answer to the question below to editor@ put it on our website or tweet it. Fame at last! Kids eat appetitemag.co.uk by June 10 2013, including your full name, address Fine feast! and 20% off Email [email protected] half price and telephone number. The winners will be notified by email Immense fun was had by all at You can watch Dave and team cocktails at Q. How many types of flour does GilchestersO rganics produce? or tweet @appetitemaguk the firstD avid Kennedy at Vallum cooking behind glass, and we enjoyed Gilchesters Organics, Gilchesters Organic Farm, Hawkwell, Pasqualino’s Sunnyhills farm shop in Chef’s Table last month. garden pea soup with Vallum Kitchen Northumberland, NE18 0Q, tel 01661 886119 Northumberland is offering children David, who has caused something of Garden pea shoots, goat’s curd spring www.gilchesters.com The lovely Joel Darby (pictured), of appetite readers a half price a sensation with his new restaurant roll with Bywell , a Dough Works, North Tyneside, www.doughworks.co.uk manager at Pasqaualino’s Bar meal from the children’s menu and shop at Vallum Farm, eight miles tasting of Northumbrian lamb, lime Pizzeria in Newcastle, is offering when they eat with an adult. west of Newcastle near Corbridge, posset with blood orange and – the appetite readers a free glass of The family owners of Sunnyhills, decided to put on occasional chef’s piece de resistance – baker Murray Prosecco with an evening meal and Belford, pride themselves on their table nights because he happened Rhind’s amazing classic custard tart. 20% off cocktails after 9.30pm. freshly baked goods straight from nPuddi g for £1 to have a big table made by Paul and There was a different wine with Offer valid until June 30, 2013 – a their own kitchen, and their fresh at David Kennedy the team at Trunk, Northumberland each course, canapés to start and free glass of prosecco with every produce in the farm shop. Just ¼ (and what other reason could coffe and chocs to finish, and a lot of two-course meal from the a la mile from the A1 it has a food hall, at Vallum he need?). fun had by all. carte menu after 7.30pm and 20% gift hall, café bistro, delicatessen, There is only room for 12 happy David Kennedy at Vallum, Vallum off cocktails after 9.30pm, on an on-site butcher’s shop, wifi and David Kennedy at Vallum, which has diners at these special private dining Farm, East Wallhouses, Military production of this page or a print- children’s play area. caused a real stir in the Tyne Valley since events, so they are particularly special, Road, Newcastle, NE18 0LL out of this offer from the appetite Offer valid daily until June 30, it opened at Vallum Farm last November, is offering appetite readers It’se a tough lif and to book your place, you need to tel 01434 672 406 website www.appetitemag.co.uk 2013, please quote APPETITE pudding for £1 with a main course from the evening a la carte menu. Before we start, we would like to 72% cook more than one meal at a ring and simply stake your claim. www.vallumfarm.co.uk Pasqualinos Bar Pizzeria, Market St, 15. Sunnyhills, South Road, Belford, Enjoy pudding for £1 with a main course from the evening a la make it clear that the appetite time to cater for fussy children and/ Newcastle, NE1 6BR Northumberland NE70 7DP carte menu, Monday-Friday until June 10, 2013 on production of team does include some personnel or family members arriving home at tel 0191 244 2513 tel 01668 219 662 this page or a print-out of this offer from the appetite website of the male variety (sort of). different times; just under a quarter Fishy business www.pasqualinos.co.uk www.sunnyhillsfarmshop.co.uk (www.appetitemag.co.uk). Please quote APPETITE when booking. However, we had to sit up and regularly make three dishes at a David Kennedy at Vallum, Vallum Farm, Military Road, East Wallhouses, take notice of a new survey, time; 95% do other chores whilst Check out these little lovelies from Newcastle, NE18 0LL, tel 01434 672 406. www.vallumfarm.co.uk commissioned by Tenderstem, cooking. appetite reader Stevie Pattison, of which highlights the hectic cooking And yes, we knew all that, which Lamesley, Gateshead, who created this routines of UK mums. is why it is fortunate that we all little feast in the kitchen with a little help WIN! Meal for Brunch! Some of the findings include the love to cook. As for the 95% who from his friend Dez. Langoustines, says Two for one fact that mums spend an average do other chores while cooking, we Stevie, will never again be served in two with wine 13 hours a week in the kitchen presume that means drinking wine his house without this amazing olive oil Malmaison (nearly a whole month over a year); and chatting on the phone? mayo, homemade in the traditional way Tomlinson’s Café in Rothbury is (lots of slow pouring and mixing). offering a lucky appetite reader Sunday brunch the opportunity to win a two- course meal for two with a bottle The kind people at Malmaison, of wine on a Thursday, Friday Newcastle, are offering readers with Trend setters! How cool are we at appetite? For London- or Saturday evening. Located in a hearty appetite (is there any other based super chef Marcus Wareing has an old schoolhouse in Rothbury kind?), two for one on their amazing placed his bets on South American food as overlooking the River Coquet, Sunday brunch feast. 2 for 1 afternoon tea Tomlinson’s serves hearty meals The Malmaison brunch is £19.95 the next big culinary trend in the London homemade from local, in-season per head and just £19.95 for two restaurant scene. And what did we feature The Best Western Derwent Manor Hotel is offering appetite readers a produce wherever possible. To win on production of this page or a in the last edition? South American food, Happy birthday! free second afternoon tea with each one purchased until the first week a two-course meal for two with print-out of this offer from the courtesy of our amazing interviewee, Ice Cream Heaven in June. a bottle of house wine, answer appetite website (www.appetitemag. Chilean-born artist Enrique Azocar (pictured)! Witness, please the celebratory Time to ‘fess up to our sins…the editor Afternoon tea at the Best Western Derwent Manor includes freshly the following question via email co.uk) Please quote Appetite To be entirely accurate (mind, why break the sticky toffee pudding presented to and illustrious appetite scribe Laura cut sandwiches, scone with preserve, the chef’s selection of mini cakes to [email protected] by when booking. Offer valid habit of a lifetime?) Wareing put his best the editor’s husband on the occasion Emmerson had a trip up the coast and lashings of hot tea or coffee. It normally costs £12 per person, and June 10, 2013 until June 15, 2013 (subject to bet on Brazilian food driving the next trend of his birthday at the excellent Red the other day and feasted on some with this offer is £12 for two. Q. Which river runs through availability) in an interview with the culture website The Lion in Newbrough recently. Like superb seafood thanks to The Jolly Offer valid daily until June 10, 2013, please quote APPETITE 13. Rothbury? Malmaison, 104 Quayside, Culture Trip, but that’s near enough to Chile the rest of the dinner enjoyed on Fisherman at Craster and The Old Tomlinson’s Café, Bridge St, Newcastle, NE1 3DX for us. See us? We're trendsetters, we are... this illustrious occasion, it was a Boathouse, Amble. BEST WESTERN Derwent Manor Hotel, Allensford , Rothbury, NE65 7SF www.malmaison.com Note for Marcus – if you want help beauty. The Red Lion is our local with And to finish? Well, Spurelli’s Northumberland, www.bw-derwentmanorhotel.co.uk tel 01669 621 979 Sunday brunch is served noon-4pm. getting started, you can still find good reason – the food, and very excellent ice cream parlour is only round on twitter @BWDerwentManor www.tomlinsonsrothbury.co.uk To book, tel 0191 245 5000 Enrique’s fab South American classics importantly the beer, are superb. And the corner from the Old Boathouse, so on our website at they welcome the dog. How much it would have been rude not to drop by, www.appetitemag.co.uk better does it get? wouldn’t it? To find out more about appetite Club, visit the Club pages at www.appetitemag.co.uk appetitemag.co.uk 7 on the prowl.

it's a date! softies) on draught. And take note Hair of the dog… - these beers are so rare that when The very excellent Cluny pub in they’re gone, they’re gone for good! Newcastle’s Ouseburn Valley has With every purchase of a Flying long been an appetite favourite, for Dog product, customers will be its real ales, its foreign beers and its entered into a raffle with a chance to fantastic home-cooked grub. win Flying Dog merchandise including We like beer and we like dogs, t-shirts, caps, banners, posters, stickers on the menu so The Cluny’s Flying Dog Week, and branded glassware. (Anarchy and Festing at featuring three extremely rare beers The Cluny will also have at least 10 Broad Chare, Newcastle) from Maryland-based brewery Flying different Flying Dog bottles available, Dog, is a must. as well as its regular Doggie Style Flying Dog Week, May 6-12, and a guest keg of Underdog Atlantic Pub aperitif features just a single keg (just 30 Lager on draught. Crime Scene: A hybrid litres) each of El Dorado Single Hop The Cluny, 36 Lime Street, American amber Imperial IPA (which is 10%, so gan Ouseburn, Newcastle, NE1 canny with it, like), Chipotle Dark Ale 2PQ, tel 0191 230 4474, www. (a mere 8%), and Lucky SOB Irish theheadofsteam.co.uk/newcastle- Broad Chare Bar Snacks Red Ale (5.5% - so perfect for the outlets-the-cluny Quiet Riot: A cloudy South Pacific IPA Girl About Toon, otherwise known as Girl Broad Chare-style (the best pork pies and scotch Boiler Shop Northumberland Hot news Second helpings Friday to our beloved editor, is never known to eggs you’ve ever eaten plus succulent monkfish Steamer spot on county show at Tynemouth turn down an invitation to learn more about the cheek fritters) with a gorgeously fruity craft beer Roast Suckling Pig many pleasures to be had eating and drinking. named Quiet Riot (at 6.6%, it put a smile on w ith Apple So it was with a raging appetite and air of everyone’s face). Anarchy: A strong anticipation that I ended up at the excellent Broad Next up was a whole roast suckling pig (half- continental-style lager Chare pub in Newcastle for a night, temptingly cut hubby ate its tongue with his hands, which billed Anarchy and Feasting, at which owner Terry was nice), more beer, cheese and a creamy stout Grin & Bare It: A hybrid pale Laybourne and head chef Chris Eagle served up a made with oats and coffee beans. By this point I ale with tropical flavours fabulous feasting menu to complement new craft was tempted to lie on the floor with a cool flannel beers from Morpeth-based Anarchy Brew Co. on my brow, but I soldiered on and now stand The Boiler Shop Steamer event The great show moves to its new The North East Chilli Festival returns I’m definitely not a big beer drinker, but greeted fully converted to the way of the craft beer, which Montgomery’s Cheddar takes place in May, following the home at Bywell, Stocksfield, this in July following the big success of with a brew called Crime Scene on arrival (a hybrid means I will never again drink anything else with a Sublime Chaos: A darkly success of April’s event when more year, and promises masses of its inaugural event last year, which American amber, so I’m told), I was pleasantly good Ploughman’s lunch. voluptuous and stouty than 2,000 people enjoyed food, entertainment, plus – most important lured 10,000 visitors. surprised at how much I liked it. Broad Chare, Newcastle, NE1 2HF South Pacific IPA drink and music at this new monthly at appetite HQ (just around the The two-day festival brings together A platter of delectable pub snacks was served tel 0191 211 2144, www.thebroadchare.co.uk event in the Stephenson Quarter corner from the new showground) - the great and the good of the of Newcastle. lots of food! UK chilli scene, local producers, The May Steamer will see a The Journal ‘Taste of the County’ chilli-related special events and an number of new food stalls making tent will feature leading chefs and a expanded street food area. their debut, plus more from the likes host of local food producers, while North East Chilli Festival, Seaton Get your business of street food pioneers Dabbawal, Vallum Farm will be hosting its own Delaval Hall, July 6&7, early bird Morpeth Market Ouseburn Coffee Co, Masterchef tea tent with produce from the Farm tickets at £4 available at www. noticed with forager James Burton, and tea room and David Kennedy at chillifest-ne.co.uk (kids are free) We’re looking forward to a second 50% off wine when dine... Every Wednesday Wylam Brewery. Vallum. A tour of the showground Yes, chef! helping of Tynemouth Food Festival Every Tuesday night, dine with us and The event is set to be a favourite will also yield some of the best in May with events, street food appetite. choose any wine from our wine list and Market Square on the first Friday of every month food vans you will find gathered in North Eastern Culinary and Trade stalls, 1940s-inspired tea dances at you will only be charged half the price ( opposite town hall ) with music, street food, beer, one place at the same time, so we Association (NECTA) holds its Tynemouth Station, chocolate tasting contact us on of the bottle. Farmers Market - first Saturday of each month whisky and cocktails, pop-up recommend you take doggy bags next show on May 8-9, including sessions and a pop up from brilliant Available on tables booked cinemas and boutiques. The event with you. the North East Chef of the Year chef David Kennedy. in the Market Square. 9am to 3pm. 01661 844 115 from 7pm onwards. is organised by the brilliant Riley’s Northumberland County Show, competition. The two-day show Tynemouth Food Festival, [email protected] | 0191 4876017 For more information or to Fish Shack and Wylam Brewery and May 27 2013, Bywell near includes demonstrations from chefs May 2013 - www. www.appetitemag.co.uk 8 Station Road, Low Fell, Gateshead NE9 6DR book a stall please contact Neil Brown, Morpeth Market the music is programmed by NARC StocksfieldN orthumberland, and there will also be a chance to tynemouthfoodfestival. www.eslingtonvilla.co.uk Manager on 07713115204 magazine. NE43 7AB, tel 01434 604 216, sample some of their food. For info co.uk or www.facebook.com/ www.theboilershopsteamer.com www.northcountyshow.co.uk visit www.necta-chef.co.uk tynemouthfoodfestival 8 appetitemag.co.uk appetitemag.co.uk 9 An independent delicatessen and fine food Ken holland shop located in the heart of Whitley Bay Stocking a wide variety of delicious foodie treats, fantastic locally-sourced products, Ken and Tracy Holland’s North Country Growers British and continental cheeses, tempting is renowned nationwide for its unique selection of teas and coffees, and a whole lot more! heritage and micro varieties. They supply many of Gourmet gifts sets, hampers and the region’s and the UK’s best-known chefs, plus cheeseboards available on request. the Tea Room at Vallum Farm and the new David Kennedy at Vallum Restaurant. The Vallum Kitchen Park View Kitchen, 155 Park View, Whitley Bay, NE26 3RF Tel: 0191 2520802 • www.parkviewkitchen.co.uk Garden, poly tunnels and raised beds can be seen Follow us on & from Vallum’s Tea Room and the Restaurant and if you pop by you may be invited to wander through the Kitchen Garden and rub shoulders with chefs who drop by to pick their own. North Country Growers, Vallum Kitchen Garden, Vallum Farm, Military Road, East Wallhouses, Newcastle, NE18 0LL tel 01434 672 822, www.vallumfarm.co.uk

Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886 Forcing Sunnyhills farm shop is Ken’s Northumberland’s finest farm shop. SUNNYHILLS Fresh baking, everyday groceries veg the issue FARM SHOP and a quality butchers counter Situated only 1/4 mile from the A1 • Easy to access Lots of areas to rest, relax, play This month, Ken is mainly the chefs, and delighting them Food Hall • Gift Hall • Cafe Bistro • Delicatessen forcing all sorts of varieties of in equal measure. We also think South Road, Belford, Northumberland NE70 7DP veg in his darkened tunnels at we’re unique in doing this and Tel: 01668 219662 Vallum Farm... Read on! there’s a massive buzz when a [email protected] One of the greatest joys of top chef tells you he can’t source www.sunnyhillsfarmshop.co.uk 3 Mile Appetite Advert_Layout 1 24/04/2013 12:01 Page 1 growing is in experimenting and produce like it anywhere else. the forcing tunnel on our plot at Vallum Farm is a real pride Clamp it! and joy. Most households have forgotten All too often as a grower, you the old method of storing fruit and New Menu - New Look don’t know what you’re going to vegetables known as clamping, get until you get it, particularly popular in the days when our plates when you’re experimenting as were ruled by the seasons. we do. It’s simple and effective for We’ve got sea kale in the storing all sorts of things including Welcome to the forcing tunnel at the moment, potatoes, carrots, beetroot. All you newly refurbished Three Mile Inn which is going to be interesting. do is take your harvested produce The Victorians – who valued it as and make a clamp for it (a box of Try our exciting new food menu highly as asparagus - would force soil and straw for drainage) and it under plant pots, and we’re store it outside or in a cold shed or sample one of our delicious cocktails! having a look to see what we can or garage. achieve with it. I’ve discovered that six or Mind, it’s not an easy process. nine months in a clamp can We have 600 seeds we are trying intensify the flavour of beetroot to germinate and we’re trying and carrots particularly, and to force a two-year growing we’ve had very well-known process into six months, so watch chefs chasing us for 12-month- this space! old produce from the clamp Experience our new look and our fabulous new menu The leaves coming out of the because they like the flavour forcing tunnel are incredible. so much. which brings a touch of the Continent to Alnwick with They are tender and their colours, We’ve got 14-month-old a warm welcome, great wines and favourite Bistro Great North Road, Gosforth, Tyne & Wear, NE3 2DS because there is no light, are beetroot now coming out of Classics using local Northumbrian produce. tel: 0191 255 2100 | web: www.threemileinn.co.uk | email: [email protected] a real surprise. We’re coming the clamp and going back into Open from 10am to 9.30pm. up with pinks and reds on our raised beds, and the result is beetroot, and our carrot tops in fantastic - beyond expectations. there are like bamboo shoots. We’ve done the same with THE MALHOTRA GROUP Call us on 01665 602109 The flavours from these leaves, carrots, which we stored in sand and those on forced red onion in a clamp and then re-planted sets and broad bean shoots in the raised beds. It’s the Bondgate Within, Alnwick NE66 1TD www.classiclodges.co.uk are completely bamboozling science of vegetables! 10 appetitemag.co.uk 11/4/13 White Swan appetite Magazine 128x190mm £25.indd 1 11/04/2013 15:45 starters 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! Afternoon Tea’s with Curiously Wicked the DELIA EFFECT - Booking Essential The famed 'Delia Effect' (the sales surge prompted when The Sainted One mentions a product, even in passing) has hit Gateshead-based Traidcraft, thanks to Delia’s endorsement of Fairtrade goods in her new book. pop! Delia’s Cakes book reveals her support for the Fairtrade Popcorn experts Corn Again of Consett (which was movement and Traidcraft is featured for its range of Fairtrade a clear winner in our appetite popcorn taste test sugar from Craft Aid, a small producer in Mauritius, and for its recently) have created a new Pop@Home Kit. sultanas, mixed dried fruit and Fairtrade nuts. All you do is make your popcorn from the kit and sprinkle with the As St Delia says: “There is something communal about making Popcorn Topper in coconut & chocolate, chilli, or cheese & pizza. There's a cake, and to know that buying ingredients from small suppliers plenty to top at least eight to ten large bowls, which is nice. around the world whose livelihoods depend on it is very satisfying. Made from 100% natural ingredients, order online at I am a huge supporter of the Fairtrade movement and, wherever www.cornagain.co.uk for £24.99, delivery free within the UK possible, we have used their ingredients, which also happen to be superb quality.” Well said! 18 Sanderson Arcade, Morpeth, NE61 1NS Have a look here for Fairtrade inspired recipes www.traidcraft.co.uk/buying_fair_trade/recipes tel: 01670 458183 /457858 www.curiouslywicked.co.uk

c c

Visit Vallum at the Northumberland County Show

OPEN EVERY DAY DAVID KENNEDY AT VALLUM - NORTH COUNTRY GROWERS FARM SHOP COFFEE SHOP BYWELL SMOKERY - TEA ROOM - ICE CREAM PARLOUR Our own produce from Delicious breakfasts using Bank Holiday Monday May 27th our organic farm. produce from our Farm Shop, Finest Aberdeen Angus Beef, light lunches, tasty soups, new Cre am of the crop Vallum Tea Tent & Street Food Kitchen open 10-6pm Saddleback Pork, hams, sausages, casseroles and cakes The Blagdon Estate north of Newcastle, home already to the David Kennedy will cook live using Vallum ingredients bacon, Lamb & Mutton Sunday Roasts using our own horizons excellent Northumberland Cheese Co and Blagdon Farm Shop, plus Watch Vallum ice cream making, try our freshly made cakes and scones Organic Eggs & Poultry beef & lamb their respective cafes, is now also home to Poppy’s Tea Room and For tickets visit www.northcountyshow.co.uk or call 01434 604 216 ice cream parlour. Watch our website and Facebook FOREST ADVENTURE Knen y’s off the menu Poppy’s is housed in a beautiful Grade 2 listed former Smithy for forthcoming events Open Weekends & Holidays Rockliffe Hall and its director of food, Kenny Atkinson, have agreed to which has been transformed into a light tea room. Opening in May, part company. it will serve a range of homemade meals, breakfast, lunch and Ask about our childrens parties. The mutual decision comes as Rockliffe Hall re-opens its triple afternoon tea, with menus featuring locally sourced ingredients and AA Rosette flagship Orangery restaurant for lunch, afternoon tea herbs from Poppy’s own garden. and dinner six evenings per week, following a £150,000 refurbishment. There is an Italian feel to the menu, while the ice cream parlour is Broom House Farm, Nr. Witton Gilbert, DH7 6TR Site open 7 days a week from 10am - www.vallumfarm.co.uk Kenny, who was part of Rockliffe Hall’s opening team home to Marcantonio’s traditional Italian Gelato in 12 flavours, and Vallum, Military Road, Newcastle NE18 0LL Farm Shop: 0191 371 8839 | Co ee Shop: 0191 371 8382 Tea Room & Ice Cream Parlour 01434 672 652 responsible for its three restaurants and banqueting since 2009, will there is an outdoor play area. Twitter @broomhousefarm David Kennedy Restaurant and Shop 01434 672 406 return to Rockliffe Hall throughout the coming year for a number of The Parlour at Blagdon, Blagdon Smithy NE13 6DQ www.broomhousedurham.co.uk special events and cookery demonstrations. tel 01670 789 935, Facebook - The Parlour at Blagdon @vallumfarm @dkvallumshop 12 appetitemag.co.uk appetitemag.co.uk 13 starters. starters

IN THE BEST POSSIBLE TASTE We can't resist homemade jam in a jar topped with a pretty fabric Malmaison Newcastle has launched square. This raspberrry and rose a series of new Wine Dinners jam is made by Bev Middleton hosted in the brasserie’s private at The Little Coffee House in dining room. Each event is themed Gateshead is sweet in looks and tangy in taste. around a different country and It's a winner! partnered with a winery from Little Coffee House, Country Baskets, Princes Sweet success! that place. The evening includes Park, Team Valley, Gateshead, NE11 0NF Big JR Jams of Newcastle is doing its bit to spread the international a specially designed four-course b reputation of North East marmalade after scooping a Gold award ite! for its scrummy Three Fruit marmalade (orange, grapefruit & menu with wine pairings. It's an Jur aSSIC larks lemon) and two Bronzes for its Seville Orange and Grapefruit We at appetite HQ love the Centre for Life’s unusual Iguanadon (yes, really!). Life's interpretation of the event marmalade. intimate affair for just 20 guests and adventures in food evenings hosted by the one and only will be staged on centre's mezzanine floor overlooking Life’s JR founder Jean Read’s brilliant blends competed with more is great value at £39 per person. nutty professor and Life’s head of education Noel Jackson. recreation of a 65 million-year-old Jurassic forest and the than 1,000 marmalades from as far afield as Australia and the The next event, Dine with the Dinosaurs, coincides with the dinner is a narrated by Noel Jackson. Philippines at the awards held at the Dalemain Mansion in the The next events are on June 6 and Age of the Dinosaur exhibition at Life. The four-course menu will emulate Victorian high dining Lake District. Her jams, marmalades, curds and chutneys are The dinner is inspired by an event when Victorian with a contemporary twist. handmade in small batches, contain no additives and have a high October 10, 2013. Keep your eye on palaeontologist Sir Richard Owen first coined the Dine with the Dinosaurs, June 22, Centre for Life, fruit content, which is sweet! term ‘dinosaur’ (who knew). He and sculptor Benjamin Times Square, Newcastle, NE1 4EP JR Jams, available thoughout the North East including at the website for more details. Waterhouse produced 33 life-size dinosaur sculptures tel 0191 243 8223, price £60 per person/£440 for a Mmm (Grainger Market), Vallum Farm Shop, Blagdon Farm Malmaison, Quayside, Newcastle, NE1 3DX for the 1853 Great Exhibition and Sir Richard hosted table of eight, dress code – lounge suit, cocktail dress, Shop and at www.jrjams.co.uk tel 0191 245 0593, www.malmaison.com the Iguanadon Dinner within Waterhouse's mould of an or Victorian costume (what else?)

At the of baking is NEWLY REFURBISHED great flour LUNCH | FRESH, DELICIOUS WHITLEY BAY AND TRULY LOCAL Real food from passionate people COFFEE | BREAKFAST | BRUNCH | LUNCH Friday Steak Offer All our food is prepared fresh to order on the premises, your favourite steak for £5, we are a unique coffee shop providing a change from the

buy 2 and get a free sauce BRUNCH large chains you fi nd on every high street. | Traditional Beef, Pork and Poultry from Opening times our own farm here at Blagdon prepared Monday to Saturday Gilchesters Organics have the best ours for artisan with care. 9.00am - 4.30pm bakers, grown to perfection in Northumberland. Award winning home cooked food Sunday We are a family run business just a few miles from prepared with the best ingredients in our 10.00am - 3.00pm farmshop kitchen. Hadrian’s Wall. We grow wheat, spelt and oats as well OPEN ALL BANK HOLIDAYS as producing our in the old fashioned way, using a We know where ALL our meat stone ground mill. comes from! BREAKFAST NOW Open Tuesday-Saturday 10am-5pm | Gilchesters Organic Farm, Stamfordham, LOVE THE LOAF! Sunday 11am-4pm Northumberland, NE18 0QL AVAILABLE Open Bank Holiday Mondays Tel 01661 886119 in our wonderful 203 Park View, Whitley Bay, Tyne & Wear NE26 3RD. Telephone (0191) 251 7482 [email protected] new packaging 16-18 e Milkhope Centre, Berwick Hill Rd, Blagdon NE13 6DA www.gilchesters.com T: 01670 789924 E: [email protected] www.lovetheloaf.com COFFEE 14 appetitemag.co.uk appetitemag.co.uk 15 starters starters

GILC HESTerS PIZZA WE PRaw n Cocktail LIKE! As the retro starter returns to menus across the country, why & CIABATTA FLOUR not try this fruity twist on the 1970s classic? This A homemade pizza tastes so much better than a shop-bought stress-free recipe is sure to impress at dinner parties one, and with a little help from Northumberland-produced and is perfect for those who would rather be entertaining Gilchesters flour, the results are amazing. than stuck in the kitchen! Gilchesters heritage wheat is grown on an organic farm near Stamfordham, round the corner from appetite HQ, where Ingredients the stone-grinding mill produces a fabulous range of flours. Serves 2 This special blend of white flours guarantees a great stretch 1 iceberg lettuce Kevin and Alanna serve a wide variety of drinks, home baked cakes, snacks and light lunches. to the pizza dough and produces a good crust…just like they 100g raw prawns Teas and coffees are Fairtrade, and food is locally make it in Italy. 1 small cantaloupe melon sourced where possible. There are some fab recipes on the Gilchesters website to for the cocktail sauce: Cosy ground fl oor rooms with original features which get you started, so take a look. 100g mayonnaise are decorated with works by our residential artists. Gilchesters Organics, Gilchesters Organic Farm, 2 tbsp ketchup Whether you are walking, cycling or Hawkwell, Northumberland, NE18 0QL ½ tbsp orange juice meeting friends, our café is an ideal setting to enjoy tel 01661 886 119, www.gilchesters.com ½ tsp sherry home cooking and a friendly welcome. salt, cayenne pepper, black pepper

Fresh Open All Method Homemade Bank All Day Wash and cut the iceberg lettuce into strips Sunday Holidays Breakfasts and divide between two glasses or dishes. Lunches f ood therapy Cut the melon into cubes. Peel and wash the The Hearth Café Chef Rosemary Shrager has entered a two-year prawns and cook for five minutes in boiling water. Main Road, Horsley, NE15 0NT partnership to support the Veterans’ Artisan Bakery at Allow to dry and then mix with the melon cubes. T: 01661 853563 E: [email protected] Catterick Garrison. For the cocktail sauce, mix together the mayonnaise, ketchup, W: www.thehearth.co.uk The bakery provides training to equip those suffering orange juice and sherry. Season with salt and pepper and add Open Monday to Friday 9.30am to 4pm from post-traumatic stress or vulnerable to homelessness the cayenne pepper according to taste. Saturday and Sunday 10am to 4pm with new career skills. Dress the salad with the cocktail sauce. Sharger says: “I had an instinctive connection with the bakery, the charity, and its work and how baking can work on a therapeutic level. I’ve been rock bottom myself and I know how baking has literally transformed my own life.” Never a truer word..!

Belgian butcher Classically French... Sample our Cuisine at lunchtime with double 2 courses for only £12.95 or 3 courses only £13.95 R Turnbull & Sons in Alnwick and George Serving fresh quality ice cream made Payne in Gosforth, Newcastle, have Try our Earlybird menu available from 6pm - 7pm Mon - Fri using the milk from our prize winning both won awards for their meat at an 2 courses only £14.50 or 3 courses only £15.50 herd of dairy cows international awards ceremony in Belgium. A gold awards double was achieved by Safe Children Play Area • Ample Car Parking Open Monday - Saturday Turnbull’s for its Maple-Cured Pancetta and Lunch 12 - 2pm • Dinner 6 - 9.30pm ICE-CrEAM PArlour Apricot and Rosemary Dry-Cured Bacon Cooking up support IS oPEN DAIly Chops at Meat & Fresh Expo, a leading FroM 11AM To 6PM. event for the European fresh food sector for St Oswald’s staged in Kortrijk, Belgium. Newcastle’s pioneering Indian street food kitchen Dabbwal has George Payne clinched two silver selected St Oswald’s Hospice as its chosen charity, having raised awards with Lamb Mint & Redcurrant £650 with a money-can’t-buy auction prize at the charity’s Bollywood Sausage, and Lamb Mint & Redcurrant Ball in February. Burger. Auction winners Ann-Marie and Owen Ingram, of Prudhoe, won the Both butchers report a surge in sales in prize to go behind the scenes at Dabbawal and cook a feast for five the wake of the horse meat scandal. friends assisted by the kitchen team. “We love Indian food, and the Morwick Farm, Acklington, The bi-annual contest included entries chance to get hands on experience with the experts was too good to 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Morpeth, NE65 9DG from a strong UK contingent representing miss,” says Ann-Marie. Tel 01434 609 943 Tel: 01665 711210 / 07740 794465 the national Butchers Q Guild. Dabbawal, High Bridge, Newcastle, NE1 6BX www.bouchonbistrot.co.uk www.royaldouble.com tel 0191 232 5133, www.dabbawal.com 16 appetitemag.co.uk appetitemag.co.uk 17 starters Charlotte Harbottle Traditional Fish Smokers Specialities - Oak Smoked Salmon and ‘The Famous Craster Kippers’ Charlotte Harbottle, Visit our shop where all types of seafood & local produce are available all year round one of the country's few Fax and mail orders now being taken lady butchers and, in our RESTAURANT NOW OPEN SERVING opinion, a food genius, is LUNCHES & EVENING MEALS here every month. Read more of her musings at www.girlbutcher. blogspot.com and meet her at Charlotte’s Butchery, Ashburton Road, Gosforth, Newcastle, NE3 4XN tel 0191 2851988

Craster, Northumberland NE66 3TR Tel: 01665 576230 Restaurant 01665 576223 Shop Girl Website: www.kipper.co.uk Butcher North Acomb

Promoters of Our Own, Dream terrine Local & UK Produce For Over 30 Years Charlotte celebrates the joys of a good old-fashioned ham hock terrine

Who says that terrine has to be complicated? This is Charlotte’s ham SEASONAL PRODUCE IS KEY TO NORTH ACOMB FARM a wonderfully simple yet The friendly and helpful staff of North Acomb Shop have been supplying families and food lovers g o the extra mile effective way of creating that alike with traditional farm produce. From the fi nest North Acomb Aberdeen Angus beef, spring lamb The Three Mile Inn in Gosforth, Newcastle, is spick and span following light lunch or rustic platter. hock terrine and outdoor pork, free range poultry and local game to our exclusive range of home prepared dishes, homecured bacon, ham and our superlative sausages. North Acomb is sure to tempt your taste buds! a major refurbishment. The Three Mile is a landmark in Gosforth, The recipe here is easy to Ingredients TO CELEBRATE 35 YEARS IN BUSINESS, WHY NOT ENTER OUR CHILDREN’S renowned for a brilliant bar menu starring burgers, fish and chips, follow and guaranteed to impress. 1 carrot PAINTING COMPETITION - ASK FOR DETAILS • FUNDS RAISED TO AIR AMBULANCE sharing platters, pies and pizzas and the like. Now it's been done The ingredients are incredibly easy ½ onion out it's looking extremely smart, and there's a function room for hire, to source and the key to this is an 1 celery stick Stocksfi eld, Northumberland NE43 7UF Tel: 01661 843181 Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm regular live bands and regular special offers to enjoy. English ham shank. 1 large ham hock or shank North Acomb Est 1978 everything a farm shop should be Three Mile Inn, great North Road, Gosforth, Newcastle, NE3 2DS Like all meat, cured meat 3-4 sprigs thyme www.northacombfarmshop.co.uk THE GUILD OF MASTER CRAFTSMEN tel 0191 255 2100, www.threemileinn.co.uk doesn't travel particularly well. It 1 bay leaf starts to sweat in the plastic and 1 clove garlic that affects the flavour. 4tsp grain mustard The Shoreline Café chippy tuesdays It is always better to use the 3tbsp finely chopped parsley freshest of ingredients for any Method Is there any greater dish than proper chip shop fish and chips? Clearly, recipe. This is a simple yet vital Chop the carrot, onion and celery Simon Walsh, exec chef at Close House, likes it, because he has rule when it comes to ensuring and put in a large pan with the ham launched Chippy Tuesday at the No19 clubhouse in tribute to the your food is of the best quality hock, thyme, bay and garlic. Cover great British chip shop. For £25 per couple, you can have before you've even glanced at with water. Bring to the boil and beer-battered cod, or smokie sausage, salmon and cod fish cake, or your recipe, it really does make a simmer until the meat begins to mince and onion , served with chips, mushy peas, bread and butter, difference. fall off the bone – about 3 hours, gravy or chip shop curry sauce and a pot of Victory Tea. Inspired! This tender terrine is also a maybe more. Remove the ham Situated in the small fi shing village of Craster No19 at Close House, Heddon on the Wall, tel 01661 852 255 chance to get back to basics: hock from the pan and leave to and a stones throw away from the beautiful shredding the ham shank with cool (keep the liquid). Shred it with . Open your fingers and setting the terrine your fingers, discarding any fat We pride ourselves on serving excellent coffee, our Bank yourself. or sinew. You should have about signature italian hot chocolate and the most delicious pggi y portraits Ham shanks are the knuckle 550-600g ham. Put in a bowl with homemade cakes, traybakes and scones. We serve light Holidays Robin Baty at North Acomb Farm Shop in Stocksfield is doing his bit end of the ham after it has been the mustard and parsley. Reduce meals, including homemade smoked haddock chowder, 10am - 5pm or choose from a selection of home prepared sandwich (7 days) for charity having noticed that visitors to the shop enjoy petting the cured - once they were easily liquid to 200ml by boiling. Add fi llings including North Sea crab, freshly prepared wraps, friendly beasts in the pig pen. So, he is running a painting competition bought but these days they are a ham, press into a 750ml terrine paninis or jackets potatoes. inviting young and old to draw or paint a pig. It's 50p to enter and rare commodity. So get yourself to or loaf tin lined with cling film and Don’t forget to bring your dog! proceeds go to the Great North Air Ambulance. your local butcher to test this easy refrigerate for a couple of days. 1 Church Street, Craster, Northumberland, NE66 3TH · TELEPHONE: 01665 571251 North Acomb Farm, Stocksfield,NE 43 7UF, tel 01661 843 181 gourmet delight. Slice into slabs, serve with relish www.northacombfarmshop.com and some oatcakes or good bread. 18 appetitemag.co.uk appetitemag.co.uk 19 Kitchen Kit Kitchen Kit Northumbria’s Finest

Check out these useful and WMH Farm Fresh Meats produce fi ne Northumbrian Beef and Lamb reared traditionally on our West Mill Hills Farm stylish ideas to bring out the and sold in our own shops. We also stock quality produce, Spend £5 and get 6 links of Sausage including Pork from local farms within the Tyne Valley. of your choice FREE creativity in your kitchen Our sausages are our pride and joy however we don’t just do See our blackboard in the shop for details each day. sausages... our craft butchery produces a huge range of Beef, Lamb, FREE DELIVERY TO MOST AREAS - check for details. Pork and Poultry treats to help you cook up a fi rst class meal. Event Catering and Hog Roasts NOW TAKING BOOKINGS for cuts of Steve Ramshaw’s Northumbrian Wagyu x Aberdeen Angus, A superb range of award winning Burgers, book early to experience this amazing meat at competitive prices! Sausages and Pinwheels made on the premises. FANCY MAKING YOUR OWN SAUSAGES? Great BBQ ideas, Home baked pies, cooked meats, Try our Sausage Making courses at Beales, Fenwick Newcastle or Wark hot and cold sandwiches, cooked chicken legs. (ask for details) Having a Celebration - Party or Wedding? Ask about our bespoke catering services

BEALES, TOWN CENTRE, HEXHAM NOW FENWICK FOODHALL, NEWCASTLE op!Ch OPEN WARK VILLAGE FARM STORE, WARK These super chunky and you can purchase Trunk stuff chopping boards are made by online and at farmers’ markets, Northumberland-based Trunk; including Hexham on the second Find us on Tweet us www.northumberlandsausagecompany.com purveyor of all manner of and fourth Sunday of the month. 4 Church Street, Tel: (01434) 684990 (closed 1/2 day Tues) Tel: 01434230221 reclaimed wooden stuff, from Chopping boards, from £20, chopping boards to furniture, from Trunk Reclaimed, tel 01434 Market Place, Allendale Tel: (01434) 683858 (closed 1/2 day Tues) Email: [email protected] 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed) kitchens to shepherd’s huts (yes, 220 011, www.trunkreclaimed. Chef’s secrets Michelin-starred chef Tom Kitchin really). Handmade in Bellingham, co.uk and at David Kennedy and includes recipes from his it’s all lovely stuff, thanks to the at Vallum shop, Vallum Farm, Northumberland-based Relish restaurant The Kitchin. Relish talented Paul and his team. We Military Road, East Wallhouses, publications keep coming up Scotland Second Helping, £20 Newcastle Farmers’ Market picked up these boards at the Newcastle, NE18 0LL, with brilliant cookbooks profiling at www.relishpublications. by Grey’s Monument, Newcastle David Kennedy at Vallum shop, tel 01434 672 406 recipes from chefs UK-wide. co.uk alongside the full Relish Eat Well at First Friday of every monthfrom 9.30am-2.30pm Their latest, Scotland Second portfolio of books, including Helping, is introduced by Relish North East •3May 2013 •7June 2013 • 5 July 2013 • 2 August 2013 Dropswell! •6September 2013 •4October 2013 • 1 November 2013 • 6 December 2013 artHe this! Traditional Farm Shop and Cafe - Opening times - For all the romantics out there... 9 am - 4 pm Thursday, Friday, Saturday this lovely heart-shaped baking Mellow yellow and Sunday 10 am - 4 pm dish will do two portions, perfect Locally sourced Beef, Pork,Lamb and Venison, for sharing. Great for lasagne and Northumberland-produced Yellow Homemade Charcuterie, Salami, Chorizo, Continental Sausages, cottage pie, it’s oven, microwave, Fields cold-pressed rapeseed oil Local Beers, Jams and Preserves. freezer and dishwasher safe. Size 20cm infused with jalapeno oil is appetite Cafe offering a delicious menu, daily specials x 20cm x 4cm high. Heart baker, HQ’s latest kitchen go-to for and homemade cakes and desserts. £30 (inc p+p), from North East dressings, stir frying, roasting and Traditional Sunday Lunch, potter Marv at Muddy Fingers, – most especially – dunking. Grown Monthly Steak Night and Tapas Night www.muddyfingerspottery.com and made at Selby House Farm in Northumberland, this little baby has only 50% of the saturated fat and ten times the omega 3 of olive oil, which basically means it’s good for Stack ‘em! you. Golden, nutty and really rather amazing, this is a serious contender Trimdon, Trimdon Station, Co. Durham, TS29 6NL for top spot in our store cupboard. Tel: 01429 880661 Who decided that stackable cups were Yellow Fields rapeseed oil suddenly de rigeur? No idea, but they with jalapeno £4.50 at Park View www.dropswellfarmshop.co.uk Phone:0191 211 5533 are – we promise! We like this set from Kitchen, 155 Park View, Whitley Bay, Email: [email protected] Debenhams. Hot! NE26 3RF, tel 0191 252 0802. Follow us on and www.newcastle.gov.uk Ashley Thomas at Home stackable Online shop at www.twitter.com/Nclmarkets mugs £18.50, Debenhams www.parkviewkitchen.co.uk Putting on the Food Map

20 appetitemag.co.uk appetitemag.co.uk 21 The grazer The grazer

are a possibility but only if I buy battery ones, squash at £1, a tablespoon of vegetable oil Wednesday – Roast Butternut squash cheese no, drinks no, fruit no, greens no... at 2p, a stock cube for 6p and half an onion soup for lunch with a flatbread, Root perhaps I can stretch to a couple of bananas. for 12p, roast then blend. It makes about 4 vegetable stew Root vegetables and pulses are cheap, flour, portions and works out at 29p per portion. Thursday - Vegetable soup for lunch with pasta, spices and rice too. But you can’t have That covers lunch, with 71p left to make a flatbread, Lentil and Carrot Curry with all of these, just two or three things really, dinner. Flatbreads roll in at only 3p each if flatbreads for dinner because by the time you have bought some you make them yourself! Winner! I’ll be eating Friday - Homemade hummus and Walk the line lentils and some vegetables you’re £3 a lot of them I think. 150g of flour with half flatbreads for lunch, Lentil daal and down already. a teaspoon of salt and 80ml of warm water flatbreads for dinner The Grazer prepares to sample austerity It’s the lack of choice that is so very makes enough dough for four flat breads. I might have a bit of a break from difficult, not just being hungry, but such little With a bowl of daal, full flatbreads when I’m done! scope for variety or opportunity. If you buy of spices and onions, that My shopping list is basically hat stray fiver in your pocket - what help change the way people in the UK think rice then it’s rice all week, you can’t have sounds like a lovely meal. But dried lentils, dried chickpeas, Roast Butternut can you get for it? A coffee and a about extreme poverty and also raise money pasta and lentils and rice and vegetables, just once I have bought a bag of a butternut squash, root pastry? A sandwich from Pret and a through sponsorship at the same time. one or two options, that’s it. lentils, it will be lentils every vegetables and flour. I might magazine? How about living on it for Surviving on this small amount each day is I started with the idea of buying a chicken night I guess... Lentil kofte, be able to stretch to a few Squash Soup a whole week, that’s a pound a day the reality for 1.4 billion people worldwide, and roasting it to make salads, sandwiches lentil burgers, lentil soup? bananas, and I’d love to come S erves 4 – not enough for a metro ticket or an currently living below the Extreme Poverty and chicken soup; but even a cheap battery ‘Cheap Family Recipes’ across a bag of discounted egg mayonnaise sandwich... Could Line. The World Bank defines extreme chicken is about £4,. So you also have to is a brilliant blog with very spinach so I am eating some Ingredients you do that? poverty as living on the equivalent of make choices about animal welfare and food cheap, priced, imaginative greens! 1 butternut squash in chunks You’re walking into the supermarket and US$1.25 a day, roughly the equivalent of £1 provenance, if you only have £1 a day can meals, if you are looking for From April 29 to May 3 2 onions in quarters Tyou only have one solitary little gold fella to here in the UK. I was pretty quick to say yes, you afford to care? You can get Asda smart inspiration, as is the Live I will be doing my bit and 2 cloves garlic in their skins spend, what would you buy? What springs to I worry about people not having enough to price eggs for 9p an egg, the free ranges Below the Line Facebook raising some money from 1tbsp vegetable oil mind? I started by racking my brains for the eat and I feel terribly guilty when I throw food ones are 17p each. page which is full of photos of meals people sponsorship. If you would like to take part 2 chicken stock cubes cheapest things in the supermarket. A bread away or waste anything. There are some rules. You can price have made so far, it is pretty pulse heavy, so I yourself, you can sign up on the website, it 1 large potato bun, a tin of beans or soup, a packet of rice, I began with the question of what I was things like spices, herbs and salt by the gram, see I am making similar choices to the rest of is really very simple. If you search for me, a baking potato. What can you think of that actually going to eat... I started with research, so you can add flavour without having to the folk taking part. Anna Hedworth, in the find participants Method costs less than a pound? And then how meals plans and recipe pricing. I’m aiming buy a whole pot of spice, but everything else My current menu is looking a little as box, you can sponsor me, read recipe Roast the squash, onion and garlic with the would you make three meals with it? Not just to actually make my food, not just buy needs to be bought and priced for the whole follows, it seems that I will be mainly eating updates before the challenge, and follow my vegetable oil and salt and pepper for 30 - 40 your lunch, but every meal for the whole day... cheap tins and ready meals, but it’s pretty packet or tin. You are allowed to use food butternut squash, lentils and flatbreads... progress. So far people who have signed minutes at 200C/Gas 6, until golden and It doesn’t really seem feasible does it? difficult to be that imaginative with £1. I’ve you have grown, as long as you factor in the Monday – Roast Butternut squash soup up have raised £155, 745. Over the course caramelised. Take the garlic out of its skin, add Last week I received an email from been researching the cheapest vegetables, cost of production, unfortunately I only have for lunch with a flatbread, Lentil daal and of the 5 days, Live Below the Line is also everything to 1500ml of water, 2 chicken stock Oxfam asking me to take part in the Live cheapest grains, cheapest tins... Meat is out some damp seeds in pots at the moment flatbread for dinner running in Canada, Australia and the USA, cubes and one large potato, diced. Simmer Below the Line challenge., a campaign to of the picture, it’s just too expensive. Eggs which do not look like a tasty snack. Tuesday - Homemade hummus, carrots with more than 20,000 people spending 5 till the potato is soft, then blitz. Check for So far on the menu I have planned a and flatbreads, Roast butternut squash and days living below the line. seasoning and serve. Read more from The Grazer at the-grazer.blogspot.com roast butternut squash soup; a butternut chickpea stew www.livebelowtheline.com 22 appetitemag.co.uk appetitemag.co.uk 23 Profile Profile

he possessor of the only for eight months, where the Michelin star between Thirsk and Terry Laybourne-trained chef brought his Edinburgh, you might imagine skills on somewhat, and then about four Raby Hunt chef James Close years ago got the news from mother Helene has a certain way to him; a dash that they’d bought a pub in Summerhouses, of feigned gravitas, perhaps; a and did he fancy working in the kitchen? sprinkling of culinary chiefdom. “I suppose I shouldn’t say I went a bit But James explains his meteoric mental!” he smiles. “I just got very obsessed, rise thus: “Four years ago my parents bought not simply about food, but fine dining, to the aT traditional pub near Darlington, and we degree that it has become all consuming. started doing bistro bar food; chicken liver Tonight, on my day off, it’s still all I’m thinking pate, fish and chips, my mum did a chicken about. I cooked, did lots of research, and pie. And then I went a bit mental.” hoped if I put my full mind to it I would In other words, he was a completely get better. untrained chef with what sounds like a “The food I was making six months healthy interest in food, but not necessarily down the line was completely different; a more than that, got into his own kitchen, and year later, it was different again, and it has just took off. For someone now specialising continued that way until now.” in £75-a-head tasting menus, where you Purely by trial and error, and reading? get up to 12 ravishing-sounding sample James has a couple of secrets, he says, that dishes, we’re talking pretty posh here, it’s a for now he’ll keep to himself. A gourmet refreshing way of telling his story. Rumpelstiltskin who sneaks out to help James has a nice story, generally, and every night? No, nothing like that. certainly an inspiring one. He grew up in the Since getting his star last September, middle of Hamsterley Forest near Bishop when there was just himself and sous chef Auckland surrounded by dense trees and Ryan, 24, (although James dislikes French not a single neighbour for miles, a perfect kitchen titles), he’s taken on two new childhood where he and his elder brother kitchen staff, both very young, and with no and sister were free to roam to their hearts’ training whatsoever. content. He would sometimes help his mother The Michelin star was a shock, though A sample of dishes as she served guests in their country house a welcome one. “I didn’t expect it so soon,” B&B, and when he was about 12, borrowed he admits. “But I certainly wouldn’t say it’s one of her recipes and sold toffees to walkers been easy. I do 90 hours a week, starting at on the Raby Hunt and cyclists visiting the forest. He loved going 8am and finishing at 2am. You put your body out for meals, and had a thing for places like under and an incredible amount of pressure.” tasting menu: the Hard Rock Cafe. So is it fun in his kitchen, or lots of But the thought of becoming a chef never sweating and swearing? “Both,” he grins. crossed his mind. “A lot of the time it is fun, but stress levels Ox Cheek: 48 hour braised – green peppercorn “My real passion was golf,” he admits. It are high; I like things to be perfect. I always took him until he was 27, and an assistant pro say to any chef who comes for work here Scallop: at a golf course in Thirsk, , that if food is not their life, then they are caviar, black radish and cockle jus to realise he might not have what it took to wasting the good times in their life away Wood Pigeon: make it a permanent living. from the kitchen working here. You have to pan fried and liver parfait, beetroot He’s now just turned 34. En route give all that up to be here, so it has to be to gaining his star, James worked in a totally fulfilling.” Onions: menswear department in Darlington, then did What they do isn’t cheap, but he assures variations of onion family, chicken skin and jus a year in the Hedlam Hall kitchens outside us it’s worth it, just as dedicating his life to Star man of nearby Gainford, where, he says, he was his work has become worth it for him. Could Suckling Pig: Few chefs at this level are totally self-trained. It’s taken on mostly to do vegetables and that anyone do what he’s done? “If you have rare breed, artichoke, smoked potato was pretty much what he did. They were the passion, then yes,” he answers. There’s practically unheard of for one to get a Michelin star. certainly no doubting the passion James has. Brilliant Savarin: a great staff, but after a year, he packed a summer fruits Rosie McGlade meets the extraordinary James Close tent and headed to France and Switzerland Raby Hunt, Summerhouses, for six months with a friend, where, almost tel 01325 374 237, Rick Chocolate Bar: by surprise, he found himself making notes www.rabyhuntrestaurant.co.uk with popcorn icecream about all the food he came across. He came Restaurant open Wednesday back to , got a job in a pub near lunchtime-Saturday night

24 appetitemag.co.uk appetitemag.co.uk 25 hook, line and sinker hook, line and sinker A fishy

Torode, who said it’s the only The Jolly Fisherman place to eat in Northumberland, which isn’t accurate, because at Craster there are loads of amazing places The Jolly Fisherman got through in the county, but it is deserved business a ton of crab last year. Or is that praise. David, much as he loves a tonne? We don’t know, because his food, helped by a stint playing we don’t really understand rugby and eating his way round Pescatarians unite! We at appetite have numbers, but it is rather a lot. south west France, ain’t no cook, And that’s just the meat. It it transpires, but then he has a passion for fish, and as long as you doesn’t include the shells and John Blackmore in the kitchen, claws. We try to work out how so he doesn’t need to. know what’s good (ie sustainable), many crabs produce a ton of John is not only a superb meat and give up after about (superb!) chef, but he is fantastic, there is so much variety you can live half a minute in favour of getting wonderful company, his passion on it for breakfast, lunch and dinner. on with The Jolly Fisherman for food and cooking palpable. fish board (crab, potted salmon, “Fish is just amazing; a Jane Pikett takes a coastal tour smoked salmon, roll mop herring challenge, a science," he says. and the like, with sourdough "I enjoy it. We have a whole bread). It is extremely good, seabass dish which we put on Hugh Fearnley-Whittingstall, in our opinion at least, and the sun is shining on the a slate with banana leaves and deserves a knighthood. Nay, he deserves to be King. waves crashing on the shore just people love it. We do a fish stew; Of all the world. At the very least. outside the window, so this is the perfect dish for where we Not only because he is a great cook, but because he cares so about as good as it gets. are. It’s fresh, wonderful produce. much. About vegetables. About deer. And rabbits. And all sorts The pub’s owner, David You need three, four ingredients, MULTI AWARD WINNING BUSINESS of things. And particularly, about fish. Or, more precisely, about Whitehead, is quite pleased that’s all. It’s beautiful, so we • FULLY STOCKED BUTCHERY INCLUDING BEEF & LAMB FROM the health of our oceans, which must be maintained – actually, because they have just had a make it really relaxed." WIDDRINGTON FARM ITSELF. ALL HOMEMADE SAUSAGES restored, after years of breathtakingly stupid fishing practices good Easter, which equates to Blackmore has been around • GREAT BRITISH HOMEMADE SUNDAY LUNCH – a) so that the whole world doesn’t actually experience a more than 200 lunches daily over a bit. Classically trained and a SERVED 12-2.30PM FROM £5.99 catastrophic ecological breakdown, and b) so that you and I can the holiday period (285 on the veteran of many establisments, • HOMEMADE CAKES, PASTRIES, & SCONES IN OUR COFFEE SHOP eat fish. And where, pray, would we be without it? It doesn’t bear busiest day) and more than 90 including his own pub, restaurant • BRAND NEW GIFT SHOP NOW OPEN thinking about! diners each night, attracted, one and hotel in his time, his passion • BOOK TRADITIONAL SUNDAY LUNCH FOR FATHER’S DAY JUNE 16TH So, while Sir – sorry, King Hugh – is doing a grand job supposes, by the relaxed, rustic is for making food, and fish • BBQ PACKS, HOME MADE SAUSAGES & BURGERS ALL MADE TO ORDER spreading the word about what is sustainable and what is not feel of the place, the simple, fresh presents a happy challenge. • OPEN BANK HOLIDAYS 10-4 (and yes, we at appetite take the fantastic, downloadable, fish produce, and the fact this is still a “You must treat it with care • COME AND SAMPLE OUR NEW BOOZY BANGER FOR FATHER’S DAY you can- fish you can’t eat, graphic helpfully produced by www. pub, with real ale and a proper bar. and respect. It takes on flavours • EVERY FRIDAY LOCAL HADDOCK IN HOMEMADE BATTER informationisbeautiful.net, with us to the fishmonger, just to be It’s predominantly fish (the so quickly, and every fish has a WITH HAND CUT CHUNKY CHIPS, PEAS & TARTAR SAUCE sure…) there are many fishermen and fisherchefs around these crab sarnies are renowned different flesh. It is too easy to FROM £5.99 SERVED 12-2.30PM parts treating us to the bounty of the North Sea. for miles around), but there is ruin it. I’m 56 and been doing this Opening Times :- Tue – Sat 9-5, Sun 10-4 If we were to do full justice to the Robsons, the Taylors, the also great meat – venison and for nearly 40 years, but I am still CLOSED MONDAYS Latimers, the Lindsays, the Rileys Fish Shack, the Lindisfarne lamb star. The ice cream is learning. You’re only as good as EXCEPT BANK HOLIDAYS-SUNDAY HOURS APPLY Oysters and so many more doing their bit for fish in this region, Doddington’s up at Wooler, as is your last meal.” (Kitchen closes 30 mins prior to above times) we would have to write a book (we may well…) so for now, we much of the cheese. The Jolly Fisherman, Haven WIDDRINGTON FARM, WIDDRINGTON VILLAGE, took ourselves a trip coast-side and landed on just two of what we John Blackmore, chef at The pub has just featured in Hill, Craster, Northumberland, MORPETH, NORTHUMBERLAND consider to be the North East’s most notable fish restaurants, just to Craster's The Jolly Fisherman, the Sunday Times, courtesy of NE66 3TR, tel 01665 576 3TR, NE61 5EA TEL 01670 760181 give you a flavour of what’s out there and the ethos behind it. is passionate about fish BBC TV Masterchef host John www.thejollyfisherman.co.uk www.thecountrybarn.co.uk

26 appetitemag.co.uk appetitemag.co.uk 27 hook, line and sinker hook, line and sinker John Blackmore’s top tips for fish

Keep most flat fish unfussy – lemon sole or Dover sole is best simply grilled with butter – and keep scallops simple, too. More Brocksbushes complicated, meaty fish like seabass and bream can carry a sauce. Farm Shop & Tea Room We do a fish layer of kipper pate, crab and Set in the heart of the Tyne salmon in dill mayo, which looks pretty and Valley, just outside Corbridge works so well together, and serve with artisan bread from Neville at the brilliant Running Fox Brocksbushes Farm Shop offers café in Felton. a wide range of fresh local products including seasonal I never, ever use frozen fish. To check your fresh fruit, home baked fresh fish is really fresh, look for shiny gills and products and dishes made in skin and a firm texture. Talk to your fishmonger our Farmhouse Kitchen. about it and learn from him. It’s important to use different species these days. We have Life Top While you’re here why not treat coley on the menu. It’s different, slightly yourself to a delicious meal in the award winning Tea Room. meatier, and hard to work with. It’s a bit grey Saver! chips and doesn’t have much flavour, so you need to Open seven days a week do it with crab, say, or a mustard sauce. from 9.30am

within days of opening. An old RNLI building, stock. It’s the stock that makes risotto Join us on and John’s monkfish with Serrano The Old Boathouse, Amble it had at one time been a café. “Now, we just Richard’s top tips for fish creamy, not the stirring, so keep the The Old Boathouse has been open a mere want to do the freshest fish you will get, landed When you’re buying, you really stock on the hob. The heat splits the BROCKSBUSHES FARM SHOP & TEA ROOM ham and caper mash fortnight when we visit to interview co-owner right here, cooked simply. We are filleting fish need to see the whole fish (if rice and makes it creamy, so you Corbridge, Northumberland, NE43 7UB Richard Simm (pictured above). This is our that is difficult to work with because it is so they don’t sell whole fish, they don’t keep doing that stirring all the tel: 01434 633100 email: [email protected] Ask your fishmonger for a chunky piece of second visit within seven days (the first time, fresh it still has rigour mortis," says Richard. are hiding something), they need time; just fold it now and again. Finish www.brocksbushes.co.uk monkfish, about 6oz. Season with pepper we had the salt and pepper chilli squid, moules Too much information, but good! There’s the shiny eyes, and bright red gills. with peas, parmesan and a little more and wrap it with two slices of Serrano ham frites, and crab cakes for the grownups, and downsides – you can only buy what comes in, And it should not smell. butter at the last minute. Serve with and season with pepper (no salt). Put on a pizza for the kids), and it was then we decided and that is affected by the weather and what’s Mackerel is a fantastically sea trout, pan fried. Remember to rest baking tray with some butter and bake at Gas we had to return, this time notebook in hand there. The crabs landed today aren’t needed, so versatile fish; and actually the your fish – just cook it to 75% and let 4/160C for 15 mins. Let the fish rest, during and photographer in tow. Richard has asked the fisherman to set them cheaper the fish, the more you it finish cooking in the residual heat which time it will sweat out juices which you Richard Simm and Martin Charlton – both by in a holly box (aka condemned cell) to keep will do with it. Mackerel, when of the pan. now put over a low heat, add some blanched of them well-known names in North East food them underwater in the harbour until tomorrow. amazingly fresh, is great raw – leeks with white wine and cream and season and masters of their trade – have created here So, 90% of the fish on the menu is thin sliced with soy sauce, like to taste. Pop the fish on top of some wilted that rare thing; a comfortable, basic place, with landed within yards of the door, the rest from sashimi. Richard’s lobster spinach and a drizzle a little sauce around. open kitchen, basic wooden seating (no frills), Hartlepool and off the west coast. The woof fish (a bit like a cat and superb (amazing!) food worthy of any posh Richard, a native of Alnmouth, knows fish) is great – firm and meaty Buy, kill, boil. Make mayo. Make establishment, but tasting all the better in this the fishermen and knows John Blackmore and landed at Hartlepool – while chips. Eat. John’s Craster kipper, cod old shed on the harbour at Amble. (previous page) extremely well, of old and halibut Richard’s favourite; a We like their Facebook page – a lovely, because he was involved with helping to get real luxury. and salmon pie pictorial diary of life here, which includes the Jolly Fisherman going in its first half year. Richard’s squid a picture post a few days before we visit, His first passion is for game, but he enjoys Take an individual pot for each person and detailing a diner who asked for scallops, only to the technicality behind the cooking of fish, and Richard’s sea trout and Prepare the squid, score inside so layer chunky bits of cod (3oz), then half a find there were none, and then watched, amazed, the difficulty. Martin is a big fish man, though. it curls back on itself and leave in kipper fillet, then about 3oz salmon, then some as a boat landed a haul of these very things Richard is a keen salmon and sea trout pea risotto milk (makes it soft and creamy), mix Coffee Shop • Artisan Bakery • Newsagent dry, fresh spinach leaves or broccoli and pour yards away. They were on her plate in minutes. fisherman, off the coast and on the River one part chilli flakes to one part salt on some double cream, which will take on all Nick Spurelli, from the brilliant ice cream Tweed. He’s been fishing since he was eight, Soften shallots and garlic in butter, to two parts cornflour and two parts Home cooked quality food served in our extended the flavour and counteract with the kipper, parlour round the corner, tells us he was there on the Aln, the Coquet and now on the Tweed add and coat Arborio rice, and Japanese breadcrumb, coat squid seated coffee shop offering lovely views of the river cover with mash and grated Doddington’s three times in the first week. The Old Boathouse and Tyne. He lets 90% of them go, because it then the key is to gradually ladle in mix, deep fry at 190C in • Enjoy our sandwiches, platters and soups Cuddy’s Cave cheese. Bake for 10 mins on is causing a stir among those who love great, would be wrong, he says, not to, he gets such in boiling hot vegetable or fish vegetable oil. all served with fresh handmade breads. Gas 5/180C. Serve with green veg. simple good in plain and simple surroundings, good fish here at Amble. • Mouth watering pies, quiches, scones, croissants, served within yards of the sea. “This place is a chef’s dream; no pressure, artisan breads and home-baked cakes all baked fresh daily Richard Simm is a highly charismatic chef; I buy the wines I want, I buy the beers I want, John’s fish stew delighted to chat about his trade and share a few my fish is landed here. It’s lovely. It’s only 35 • Serving local tea’s & coffee’s secrets of the kitchen. covers. We are just enjoying it." • Seasonal menu’s It includes red snapper, scallops, king prawns, He spends the shooting season cooking for They are launching an outside catering 2-4 The Riverside, Felton, Northumberland, NE65 9EA salmon and mussels, sauteed in a hot pan with shooting parties, while Martin has a thriving business from here called Push the Boat Out, Tel: 01670 787090 • www.runningfoxbakery.co.uk garlic and white wine. Add fennel and a thin business touring festivals with his food van. catering from six to 600. tomato sauce, bake it in the oven, turn out in So, when one is away, the other will be here. The Old Boathouse, Leazes Street, Amble, a bowl and serve with artisan bread and some This is one of those word-of-mouth NE65 0AA, Northumberland, tel 1665 711 PUTTING THE TASTE BACK INTO FOOD! nice micro herbs. sensations; much anticipated and booked out 232, The Old Boathouse on Facebook 28 appetitemag.co.uk appetitemag.co.uk 29 Healthy Appetite Healthy Appetite

All hail The Dirty Thoughts of Cheryl Cole – the antithesis of all things healthy. Did we say H ot The new burger is headlining the new menu at The Brandling healthy? news! Villa in South Gosforth, Newcastle, alongside The David Dickinson and The Downfall of Fernando Torres. The one named for Cheryl features an 8oz burger topped with a Gregg’s sausage roll, Heinz beans Bloody Mary Chilli Smoked Trout and grated cheddar cheese. Tomorrow, as they say… we diet! Salmon Salsa Shots Tortilla Verde Info here: www. brandlingvilla.co.uk M akes 12 shots M akes 12 SLICES ot ingredients like chilli Ingredients Ingredients boost your metabolism 4 ripe tomatoes, washed 25g butter by making it work harder, 1 stick celery, trimmed 1 medium courgette, grated which means they’re half a small red onion, peeled finely grated rind of 1 lemon good for you! This is one few dashes Worcestershire sauce 2 tbsp each of freshly chopped of the many reasons we few drops Tabasco sauce parsley, chives and tarragon like to add a spicy kick 1 tbsp vodka salt and ground black pepper to all sorts of dishes with celery salt 6 medium eggs, beaten Cheryl Cole's Red Rascal Sweet Chilli Ketchup 190g flaky smoked salmon cutlet Inverawe smoked trout, wedges Hor Rustic Sauce. The flavours are Fishing for with chilli (Inverawe) of lemon and fresh herbs. ghts not only fresh and delicious but celery leaves and fresh chilli Method Dirty thou contain no fat and only 20 cals per Melt butter in frying pan and 15g portion. Method gently stir fry the courgette for Handmade by Louise Bailey in the Halve and remove the seeds from five minutes. Add lemon, herbs Red Rascal kitchen in Newcastle, these the tomatoes. Finely chop the tomato and plenty of seasoning and cook, little beauties are rich in red chillies flesh along with the celery and onion stirring for a further minute. Pour Gwyneth Paltrow which deliver fat-burning qualities and and mix together. over the egg and on gentle heat, are high in anti-oxidants. Red Rascal compliments Season with Worcestershire and mixing the cooked egg from the is also vegan, gluten, dairy and salt- Tabasco sauces, vodka and celery edge of the pan into the centre for loves her greens free and contain no artificial colours This month, the healthy appetite salt. Finely flake the salmon and about five minutes until the egg is or preservatives. carefully mix into the salad. lightly set all over. Slide the tortilla The sauces are great to stir-fry, team have been mostly munching on Spoon into 12 shot glasses (or small on to a plate, then return to the pan pan-fry, oven-bake, grill or drizzle, with dishes) and garnish with celery leaves the other way for three minutes. a sweet fruity depth of flavour and a fish (and curly kale). But what of our and red chilli to serve. Serve warm or cold. gentle kick.

own Cheryl Cole, who has had a not- R ed Rascal sauces are £3.95 and available in farmshops and so healthy burger named after her? 25g cooked wild rice, chopped online, www.redrascal.co.uk Will she succumb to the joys of burger ½ tsp salt smoked halibut and smoked eel and chips, or stick with us on the latest to serve (Inverawe) ribbon strips of cucumber and The cult of kale which sounds hideous, but you can’t we’ve made a gorgeous potato and LA cult of kale? Read on… finely sliced pickled ginger to have it all. Following a celebrity cult kale omelette, and we’ve created garnish Never ones to miss out on green leafed veg recently in the States, Waitrose has reported an amazing kale pesto. We also irst to fish (this being a fish special for appetite) and wasabi paste to serve a trend, this month we have catapulted into the A-list of a 45% rise in sales. discovered a tip online from Danish the good news is that most fish are low in fat and Method mainly been eating kale; veg by Hollywood A-lister and It is higher in beta-carotene, cook Trine Hahnemann who says cholesterol, a good source of protein and vitamins Warm Rice, Double line a 20cm square cake tin the curly super-health guru Gwyneth calcium, folate, iron, magnesium kale makes an amazing salad with A and D. with cling film. Cook the rice until Paltrow. and potassium, Vits A, C and K walnut and apple or pomegranate Oil-rich fish, such as salmon, trout, mackerel, herring Sesame & Spring soft, sticky and the water has boiled On her blog Goop, Gwynnie than most other vegetables and and lime. At www.discoverkale. and sardines, are an excellent source of Omega-3 fatty away. Remove from the heat and (so irritatingly perfect…) called it it is loaded with no less than 45 co.uk, there are heaps of recipes. acids, which reduce the risk of heart disease, reduce blood Onion Rice Cakes stand, covered for 25 minutes then “one of the best things you can different antioxidants. But what to Eat smart with superfoods like kale, pressure and inflammation and can help in the development M akes 16 PIECES stir in the wine, spring onion, wild put into your system and, juiced do with it? Well, over the last few beetroot, banana, and spinach and of the brain. rice and salt. Press into the tin, cool with lemon and agave it turns weeks, we have sautéed it in a little you’re boosting your metabolism at FGrilling, steaming or baking fish all keep the nutrients in and avoid Ingredients completely then cover and chill for at into a sort of grassy lemonade”, oil and garlic and added it to pasta, the dinner table. How easy? loading it with unnecessary fats. 175g sushi rice least two hours. To serve, stamp out Katy Foggin and Amanda Grieveson of Believe2Achieve share 30 years’ experience in health and nutrition. It is the Just brush with a little olive oil and lemon juice to grill, and for baking, 3tbsp rice wine or sweet sherry eight rounds from one half and cut T eh only clinic in the UK offering the combined benefits ofL aserliposuction, personal training, massage and nutrition. wrap it in foil to keep the flavour and nutrients in. 2 spring onions, very finely eight squares from the other and top dynamic Believe2Achieve, The Heaton Clinic, 52 Heaton Road, Newcastle NE6 1SE, www.believe2achieve.org.uk chopped with pieces of smoked fish. duo 30 appetitemag.co.uk appetitemag.co.uk 31 JErOme CognE Dig this

Jérôme Cogné head chef at Bouchon Bistrot, Hexham, brings a taste of the robust, country food of his homeland to you, in every edition of appetite. Bouchon Bistrot, Gilesgate, Hexham, NE46 3NJ tel 01434 609 943 www.bouchonbistrot.co.uk

F rench Fancy AFTERNOON TEA £19.00 for Two Persons A selection of freshly prepared finger sandwiches with freshly baked scones, preserves and clotted cream. Time is on our side, A variety of cake and pastry delights with a choice of tea or coffee. Boom for SUNDAY LUNCH A choice of three roast meats with all the trimmings reckons Alastair Gilmour £9.50 Per Person or £12.95 For Two bouillabaisse This long, cold excuse for a Much of allotment gardening Served 12.30 - 4pm spring should have brought out is about experimentation and if This month, Jérôme is mainly thinking the Corporal Jones out in every something didn’t quite work last To make a booking please call: 0191 281 7881 about the onset of summer, and the joy allotment holder. Don’t panic. year, try again this season with the 68 Osborne Road, Newcastle, NE2 2AT Don’t panic (while birling around benefit of hindsight. of bouillabaisse like a demented dervish). I’ve previously put cloves directly Temperatures have barely into the soil in October, November Spring is here and As I write, the sun streaming on what is available, but always reached acceptable levels and and on Christmas Day – I’m of the Summer just around the corner through the window but sleet the base sauce must be those thick (keep the bottom intact even the most seasoned gardener persuasion that garlic is one of Why not treat yourself to a mini break forecast later, the sense of roast bones; the taste of the sea. Eat your greens or it will collapse), then grill. has marked time until air and soil those chaps who appreciates an Take advantage of this sizzling Hot Wire Deal anticipation of the season to And remember, the liver of red I love to see the new, Now place it in a pan and have warmed up somewhat. We’re element of frost to shoogle him into come is almost unbearable. mullet, with its creamy texture young veg coming through cover with olive oil. Add lemon all weeks behind; we don’t like it, action. This year it was January 1 Summer is every chef’s favourite similar to chicken liver, is a in early summer. Everything grass, fennel seed, coriander but it’s the consequence of one of and they’re already looking good. BEST WESTERN time for the wonderful produce the delicacy and is usually left intact is so tender- so try these: seed, and garlic to the oil nature’s blips. One tip, though, supermarket season brings, and the true taste when the fish is gutted. Mix this Petit pois a la Francais: and place the pan on a very According to the seed packets garlic has generally been treated Derwent Manor Hotel of summer is in the French classic, liver with soft butter and use it There is nothing like opening low heat and for a good 45 we should have sown our French with a growth inhibitor to delay bouillabaisse. It is a staple of our to finish your sauce. There is no a pod and releasing the minutes, never allowing it to beans, tomatoes and peppers sprouting on the shelves, so summer menu, though creating it flavour like it! tender peas, and you can’t rise above 180C. The oil will under protection. Don’t panic. shop around garden centres or here in England presents its own It is so important that we all start beat wonderful spring lamb infuse with the flavours and Similarly, beetroot, cabbage and websites. At risk of being accused challenges, not least because it working with different species of with petit pois de Francaise, be taken up by the fennel, peas should have gone directly of favouritism, ours came from a is so difficult to source the most fish if we are to preserve stocks and for which you simply braise which goes tender, soft and into their growing positions. stall on Newcastle Quayside one important ingredient, the poisson allow species to grow to maturity. petit pois, onions and leaves wonderful. I guarantee a hit of Tidy the shed instead. Sweep Sunday morning. de roche. One of the most noticeable changes from the heart of a baby gem intense summer flavours! out all that dried mud, arrange As a comparison I’ve also Set in the magnificent Northumberland This little fish, caught off the recently is increasing difficulty in lettuce with butter. Baby plum tomato and those plastic pots into something planted some garlic seeds which countryside- this country house hotel south of France, is central to its sourcing chunky fish. Aubergine caviar: Split an goat’s cheese tart: Take less of a jumble, clean and sharpen formed on the flower heads of is the perfect rural retreat distinctive flavour, but I tweak my Last year we had some beautiful aubergine in half, spread the baby plum tomatoes on the the blades of the shears you a couple of plants thriving in Be welcomed with hot buttered toasted teacake served with recipe to the produce available meagre (same family as stone bass flesh with olive oil, salt and vine, cut in half and place stashed away last November, take inattention in a corner of the hot chocolate drink sprinkled with marshmallows, enjoy a relaxing here in Northumberland, achieving and sea bass). It is very meaty and pepper, wrap in foil and bake. upside down on a tray with time and re-plan. It’s not a race, plot. They look at bit runty at the dip in the Jacuzzi and pool or an energetic work out, before dining in the intensity of flavour necessary we used to get 3-4kg ones, but now Then skin and thoroughly a little olive oil, sugar, thinly crops will catch up. moment, but time will tell. Guinevere’s Restaurant enjoying a sumptuous 3 course dinner with by roasting red mullet and sea they are just 1-2kg, which means drain the flesh in a colander, sliced garlic and leave under Having said that, there’s folklore In the allotment we live and bottle of house wine before retiring to a comfy bed for bass bones at the heart of a these fish are not given time to grow add garlic, shallot, mushroom, a warm lamp to dry slowly in planting. Tradition has it that learn, but we move on after our a good nights sleep followed by a hearty Northumberland breakfast sauce which stars fennel, fennel to maturity. lemon juice and sweat down and intensify in flavour. Now onion seeds are sown on Boxing errors then we can pride ourselves All this for only £85.00 per couple seed, tomato, olive oil, and of So, it is extremely difficult to get in olive oil. Combine to a take flat discs of puff pastry, Day, but this might be simply an on the bounty that will eventually Available April -June Call and quote APP13 - for further details course saffron. chunky fish. I can get wonderful paste and enjoy the intensity spread with tapenade, top excuse to remove yourself from be ours. It’s not easy, we’re not all You may tweak this dish by cod and salmon, of course, of flavours taken up by the with chunks of goat’s cheese yet another game of Monopoly. perfect and we all get it wrong. call 01207 592000 adding saffron potatoes, some there is monkfish too, but things tender aubergine flesh. and a few halves of your baby A friend of ours always does Jonesey, until spring has really BEST WESTERN Derwent Manor Hotel, Allensford, DH8 9BB mussels perhaps, and it can be a are changing, and this is cause Fennel confit: Simply slice tomatoes. Bake and serve his on New Year’s Day – and he sprung, we’ll repeat over and over E: [email protected] W: bw-derwentmanorhotel.co.uk little different each time depending for concern. fennel into pieces about 1cm with salad and pesto dressing. wins prizes. One thing I’ve done, again and scribble on every plant Follow us on twitter @BWDerwentManor however, is plant out my garlic. tag - "Don't Panic." 32 appetitemag.co.uk appetitemag.co.uk 33 Jess Stanger Jess Stanger

Copper, stainless steel and cast iron, gleaming. “Everything I’ve chosen for a specific reason. Some pricey, at investment last-you-a-lifetime There are certain new products, and I know Pan top level, some bright, cheerful and rubbery, aimed they’re worth having in the kitchen, but I listen more at students’ pockets. All very French, Jess to my customers, too.” dish hopes, that being her inspiration. The new Delia range, with prices starting In her kitchen in Newcastle’s High West at around £8, impressed her instantly. “She’s porn Jesmond (very nice too, painted wooden units, gone with a company called Silverwood, which oak floors, big pine table with hints of the girls’ people like Mary Berry and Lorraine Pascale all felt pens adding pitch-perfect family feel), use. It’s the same quality stuff, very lightweight, Never thought pans could Jess is bemoaning the fact the ‘pan shop lady’ anodised aluminum, so you get a nice, even doesn’t have a sugar bowl, but gets out her bake with it, but she’s adapted slightly to fit be that exciting? You small collection of favourite tools to show us; a with her own recipe favourites. rasper, a mandolin, and a garlic rocker. “Some chefs put out products you know haven’t been to Stanger’s “I’m not a fussy person who wants loads of they don’t use themselves, but Delia’s been gadgets, but these I do like,” she says. cleverer than that.” Cookshop in Jesmond. Rosie The garlic rocker is like a shoe horn with While Jess insists on quality, she’s obviously holes in the middle. You put the garlic on a going to have an eye on what will sell well. “The McGlade has lunch with board, and rock over the top of it. “It’s the Jersey Pottery Sardine Run range has been a owner Jessica Stanger, and perfect gift for a man!” massive hit, for example,” she says. “We’ve had We tuck into lunch. “I’ve always been foodie, internet orders from all over the country for writes up her Christmas list but was probably more passionate about wedding lists. It’s part of our Made In Britain, cooking before the business,” Jess explains. “I’m more of an assembler now, so people can Many years ago, pick. It’s a time thing, but also the way I like to Jess Stanger might eat. You know how you can go to a restaurant 'oThe sh p is have taken the route and choose the wrong thing? I like a good into musical theatre, spread with lots of flavours going on, and I love about design having studied drama salads, so this is the kind of food I tend to do and enjoyed singing now when people come round.” and function' with jazz groups in It’s very tasty too, clean and crisp, recipes I’ll London. definitely be trying. Pete, our photographer and range, along with things like the Richard Welch But she took another more recently regular cheesecake-maker, will stainless steel utensils. path, moving back to give the orange mascarpone tart a go too, he “All our olivewood stuff is really popular, too. Newcastle to the childhood sweetheart who played says. What a nice day it’s turned out. The French company Jars do these gorgeous in a band called the Crosby Brothers with his brother When customers ask for advice, Jess ceramic oil drizzlers and jugs that customers and her famous saxophonist father; a very neat band will help them work out their needs. If they have loved, and the Joseph Joseph range is full in its day. She waitressed, became general manager entertain, but don’t have much time, like her, of fun but very useful and affordable.” of the Metropolitan, now Barluga, in Grey Street, then they need nice serving dishes so they can If you’re stuck for a present idea, it’s Northumberland, then started working with her chuck together good ingredients and make the definitely worth a thought. Jess even says she’ll now husband Ben and his brother at Crosby’s, the most of them on the table. price match. Shieldfield-based professional kitchenwear company, It was a brave move, opening a shop like “Sometimes a man will come in and say, ‘oh, and had two daughters. this in the middle of a recession. “But if you can my wife would kill me if I bought her something In December 2010 she opened Stanger’s, her own make it work in a recession, you can make it for the kitchen’,” says Jess. “And then a woman shop in Jesmond, and brought a little piece of kitchen work anytime. It meant I had to start small, and will come in and want everything!” paradise to Newcastle. The musical world’s loss was build slowly and steadily. But I was very aware So is she pleased she ended up down our gain. of all the stuff on the TV, the Great British this road? “Yes! It’s hard. You have to be You can imagine Jess on stage, though she says Bake-Off and so on, and I’ve always had a competitive. But I’m very happy I’ve done it. she wouldn’t have the confidence now. But she sings Staub fish passion for beautiful French cookshops, and I There’s always something lovely and new out in her shop to the radio when no-one’s about. She’s bouillabaisse pot wanted to give it a go.” there, and never enough space in the shop, but a mix of vivacious and warm, the sort of person with fish lid, £149, The idea was to mix high-end professional I’m never bored! who brightens a day up. That’s probably as nice a Jersey Pottery quality wear - French and Italian copper pans, "I’m meant to have a day-and-a-half off a comment you can get, but relevant, as we all want our sardine run range; for example, that you can spend a few hundred week and that never really happens, but my days cheering and Jess is public property in that her platter £24.95, jug on - with good quality high street products like husband does all the Saturday car runs to shop is open to all. £15, dipping bowls Le Creuset, Kitchenaid, etc. “I suppose the ballet and gym classes and it all works out, And what a shop, foodie people. Not a bite to eat, £6.85, small bowls shop is about design and function,” Jess says. really. It’s fantastic, actually. It’s a passion.” but full of things to drool over. Pans, pots, dishes, £12.48, large dish zesters, squeezers, olive woods, tongs and tins. £19.99 Stanger’s Cookshop, 101 St Georges Terrace, Jesmond, Newcastle NE2 2DN tel 0191 281 8536, www.stangerscookshop.co.uk 34 appetitemag.co.uk appetitemag.co.uk 35 Jess Stanger J essica’s must-have list of kitchen pots and Asparagus Salad Method utensils Lightly griddle your asparagus spears until tender, and drizzle with lemon juice T hree good knives, the best you can Serve with good quality French bread afford. An eight inch knife for most and butter. of your chopping requirements; a utility knife with a serrated edge for S ay tomatoes and soft fruit etc, and a C three inch vegetable parer. Jewelled Salad heese A bamboo end-grain chopping board. Choose end-grain so you won’t split the Ingredients board. Bamboo has natural anti-bacterial a couple of handfuls of baby spinach properties, making it a hygienic choice, leaves and it’s a softer wood, so it won’t blunt seeds and juice from a large Orange and Mascarpone Cheese Tart your knives as quickly. But never, ever put pomegranate it in the dish washer - it will destroy it. small handful of pinenuts, lightly toasted Ingredients Method A good quality stainless steel deep beetroot, boiled and roughly chopped shortcrust pastry, baked blind Whip together the mascarpone frying pan. Stainless steel makes for into large bite-size pieces until crisp cheese and sugar. Slowly add the a good, heavy-based pan and has no extra virgin olive oil filling: citrus juice, zest and ointreau, then coating on to go wrong. It’ll give you a salt and pepper 125g mascarpone cheese beat in the eggs, one at a time. nice sear on your meat, and let you cook soft goats cheese, chopped into pieces 75g soft brown sugar Cook in the oven at 180C/Gas6 good sauces and everything like that. (or you could use Feta) juice of three small oranges for 40 mins, and leave to cool. Copper is the chef’s choice, but not a juice of one lemon For the garnish, place orange necessity; stainless steel is cheaper and Method zest of one orange slices on a small tray and cover should last a lifetime. Just mix and serve on a plate. Add any a little lemon zest with sugar, then put under a hot A good cast iron casserole pot for juice from the pomegranate to the olive 6 eggs grill until the sugar melts and they slow cooking, or for roasting a chicken oil for the dressing. 1 tbsp Cointreau (I used vodka as I just begin to colour. You could use or leg of lamb, or making a bolognese. didn’t have any!) a blow torch. Cool and add to the Incredibly versatile, something you can slices of orange for serving tart. Serve with cream. put in the oven or on the hob, and also bring to the table as it looks so nice. I do believe in investing in quality here. It’s hard to damage them, but I do know people who have. Often they’ll have made a casserole and put the whole thing in Lentil and Smoked Trout Salad THE PLACE TO EAT ON THE NORTHUMBERLAND COAST! the freezer, then put it straight into the oven when they want it. Ingredients Method T    J F  - C A good, non-stick omelette pan. smoked trout as required Boil enough puy lentils and split You can buy them now with a life-time puy lentils as required peas as you need for your party, as • A fantastic new dining area with views over the harbour and Dunstanburgh Castle guarantee, and again, I think it’s worth yellow split peas to complement per the packet instructions, then B   investing in a good one so you get to but not overpower the puy drain thoroughly and cool. Next, • Outside terrace and fantastic beer garden!  S  know it and what you can do with it. As 1 garlic clove, crushed saute the red onion in olive oil,    ... with the casserole pot, avoid thermal small red onion, finely hoppedc taking care not to brown it, and • A warm and welcoming bar area shock - don’t put a hot pan under the tap 1tbsp Dijon mustard add the garlic. with a wide selection of real ales and wines. C      as soon as you’re finished with it. Let it 1 tbsp walnut oil Combine the dressing ingredients, Food served from 11am - 8.30pm cool first. 1 tbsp malt vinegar seasoning and herbs and mix ’   My top tools are a zester / rasp. I don’t 1 tbsp olive oil through the lentils. Place on top of like graters. Rasps are long and thin and dresh chopped mint, to taste the spinach leaves on a dish with very sharp; mine has a finer rasp end for dresh chopped parsley, to taste the smoked trout, and dress with a zesting and parmesan, and a bottom end large handful baby spinach leaves generous dollop of sour cream. for cheese. salt and pepper You can also add chopped sour cream, to serve walnuts, if you like them. 36 appetitemag.co.uk appetitemag.co.uk 37 out to lunch

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You don’t come across many a gut feeling. Oscar Wilde would Ernests these days. The name approve. We’ve hardly got settled Ernest, 1 Boyd Street, Ouseburn, The perfect gift of chocolate has such an old-fashioned on the cow hide-like upholstered Newcastle, NE2 1AP, ring we’re unlikely to see its banquette and a customer rises tel 0191 260 5216, delivered for Father’s Day ilk again. from his table, saying: “Try the www.weareernest.com We had one in primary school, breakfast, it’s amazing.” Sunday June 16th which wasn’t yesterday, and the While appreciating this earnest Our boutique is full to the brim with exquisitely last we can recall was the Oscar recommendation, it is rather like fine chocolate in dark, milk or white, all hand made by the Wilde character who wasn’t even putting a gun on the table during could be out of tins liberated and home-made ketchup. lamb and bombings of feta. It’s nights and performance art. The finest artisan chocolatiers. real, being the alter ego of Jack political negotiations. What if from the back of a garage, but on You can build your own with deliciously and delicately spiced bar is comprehensive with some Worthing in The Importance Of chorizo hash bowl has more to discovering many of Ernest’s staff Cumberland sausage, roasted vine with an aftertaste that lingers stylish continental beers and a From classic to the contemporary - Being Earnest. offer? Can you really use pancetta are artists in their own right, we tomatoes and toasted muffin or – again amazing, given that local ale is on the cards. boxed truffles, pralines, caramels, Algernon (to Jack): You have and Gruyère flatbread as a concede it’s been far more studied innumerable combinations. It is, as we’ve flooded our palates with A back room could be luxury hampers and bars in every always told me it was Ernest. I bargaining tool? than that. Plus, owner (Ernest) they say here, amazing. draught Pilsner Urquell (£1.95), a used for any function with a imaginable flavour and have introduced you to everyone There’s a buzz about Ernest, Gavin Marshall was an artist But Ernest’s speciality is particularly fine beer. balcony planned to extend it specialist dietary range. as Ernest. You answer to the cheery banter lobbed from table working in glass, studied building flatbread – like pizza but not, and We particularly like the Big and an application is in for For personalised and branded name of Ernest. You look as if to table, background music with a management, and is a unicyclist much easier to eat, particularly Kid Little Kid suggestion that outside seating. chocolates for weddings, your name was Ernest. You are thump to it, and the sort of place (with wheel of fire), so mere if you’re trying demolish it with recognises some appetites aren’t Post-industrial areas seem to corporate gifts and events, the most earnest-looking person where you’d quite easily make chance is not on his menu. some decorum. equal, so home-made fish finger attract creative people with ideas email: [email protected] I ever saw...It is perfectly absurd friends. We invariably warm to A glass mural lit with Wilde’s A couple across the room sandwiches or bangers and sweet that can often be viewed as naive, your saying that your name isn’t small areas of exposed brickwork, famous words and a display appear to be on a first date, one potato chips do nicely for those but that’s their advantage – if Ernest. It’s on your cards. mismatched chairs and worn case of Star Wars figures also nervously gripping his mug of less hungry. they’d thought of all the pitfalls It’s also on the wall of a flat- floorboards, while huge timber emphasise self-contentment. tea with both hands, the other It may be a clever ploy, too. they’d never have got started. the ultimate online chocolate boutique walled, industrial-aspect block beams and iron columns reveal Right- Breakfast. Or All-day looking pleased that it’s flatbread A portion of chocolate cake Ernest is audacious, squatting between Shieldfield and creative use of form – basically, Brunch as it’s called. Ernest Large in front of him and not a 16-inch traverses the room and lands to presumptuous and cool. Like its the Ouseburn Valley in Newcastle. having been industrial premises (£7.95) is two rashers of smoked Margherita. whoops of delight. In other places, All Day Brunch, Ernest is amazing. Ernest is a café/bar with nothing (British Paints), the interior bacon, mushrooms, home-made Our Moroccan minced lamb, this slice would be called a cake. Gwendolen: It suits you www.chocolatlovers.co.uk old-fashioned or absurd about it; it dictates the layout but the space beans, black pudding, rainbow pine nut, feta cheese and parsley Its recipient has simply taken perfectly. It is a divine name. Start your love affair today drips with funkiness and daddio- is used well. The colour scheme rosti, free-range eggs – poached, flatbread (£7) features lashings advantage of Big Kid Little Kid. It has a music of its own. It osity which isn’t a word, more of – grey, lime green and pink – scrambled or fried – with toast of tomato, sprinklings of spiced Ernest hosts parties, music produces vibrations. @chocolatlovers /chocolatloversboutique /chocolatlovers

38 appetitemag.co.uk appetitemag.co.uk 39 SUPPER Fair Let’s Do Lunch with Anna Foster shares

Thai restaurant Orangegrass in South (L-R) Felicity Belward, Shields hosted Magic 1152’s popular Anna Foster, Anne Taylor Laura Emmerson dining event, Let’s Do Lunch with Anna talking to guests debates the etiquette Anna Foster. Resident breakfast show DJ Anna (L-R) Laura Leadley, of sharing food and 30 of her listeners were treated Anna Foster, David Leadley to a three course banquet and raised To share or not share, that is the question! Guests enjoy a drink funds funds for Magic 1152’s charity, before dinner My thespian tendencies are frequently Cash for Kids. aroused at McKenna’s at Northern Stage, where the dining etiquette of food sharing is to the fore. Hoarding versus sharing behavior could have a Freudian occupied for hours, but in my mind food envy is a terrible thing and sharing-style meals are my preference. With tapas there’s no tetchy ‘get off my chips’, no dirty look when requesting a fork swap, and no smugness over choosing the superior menu option. (L-R) Anne Taylor, Jackie Davison, (L-R) Anne Taylor, Jackie Davison, (L-R) Titu Akthar, Anna Foster Luckily, my friend Amanda loves nothing more Norma Agnew Anna Foster, Norma Agnew than to swap a fork across the table, which in my mind qualifies her as a top dining partner. Pasqualino’s first birthday At McKenna’s, make time for a drink in the main restaurant/bar, which is buzzing with theatregoers, Guests enjoyed a party to celebrate the first anniversary and the new creative types and the office crowd enjoying the open kitchen at Pasqualinos Bar Pizzeria in Newcastle following a relaxed vibe, exposed brickwork and a glazed £100,000 investment in kit including a four tonne Woodstone oven which frontage overlooking the university buildings across reaches temperatures of 900F for Neopolitan sourdough pizzas. the way. The tapas menu here fits my sharing requirements perfectly, but the owner and head chef Alan (Alfie) McKenna has also launched a bistro upstairs and so we were keen to give it a whirl, its glazed mezzanine offering the ideal position to Scotland Second observe the hubbub below. Relish The cool design touches include vintage cameras on the walls and scores of light bulbs hanging from Helping launch the ceiling for a magical effect. The new Relish Scotland Second Helping book The simple menu offers three options per course, launched in the company of leading chefs at the which is perfect when you don’t want to break the new Restaurant Mark Greenaway in Edinburgh. conversation to study the choices, and the pea and Cristina De Giorgi - Pasqualinos, Kerry John Paul - Castle Dene Group, Adele The Northumberland-based Relish publishing stable Warwick, Neil Warwick - Dickinson Dees Crocker, Kevin Redhead - Interlet North East mint soup was refreshing and light, while the warm includes regional recipe books across the UK. goat’s cheese with pickled carrots, radish and onion jam was a triumph of balance. Roasted sweet red pepper tartlets scored on taste, texture and healthy points, while Amanda’s roast cod loin with sauce vierge was a beauty – moist, tender, and just as it should be (I know, because she shared). We locked forks over a single portion of coconut Wendy. Teresa, Duncan and Vicki - Relish and dark chocolate cream with mango and lime salad and agreed that while sharing is generally a good thing, this was one occasion where we should have had one each. Next time…it will be all mine!  Geoffrey Smeddle of The Peat Inn, McKenna's, Northern Stage, Barras Bridge, Wille Lonnie of Ship on The Shore, Newcastle, NE1 7RH, tel 0191 242 7242 Grant McNicol of The Byzantium,  Geraldine and Sean Kelly of The Lovat, www.mckennasatnorthernstage.co.uk Steph Walker, Amanda Tate, Kirsty Ramsey, Rachel Mordue - Tait Walker Craig Millar and Gail of Craig Scot Scorer (chef) and Marinel of Ballathie Millar@16Westend House Hotel 40 appetitemag.co.uk appetitemag.co.uk 41 Dining Out Dining Out argent d’or Bou chon Bistrot DABBAWAL David Kennedy mckenna’s Mi chelangelos BISTRO ROMANO at Close House at Vallum

A superb seasonal menu is available B ouchon Bistrot is home to superb Dabbawal, street food pioneer of Renowned local chef David McKenna’s at Northern Stage is £12.95 and three courses for Our intimate restaurants in Ryton Excellent service, comfortable throughout the week, making the produce, lovingly prepared in French the North East, brings the amazing Kennedy’s latest venture at Vallum a hidden gem of a restaurant full £15.95, it offers excellent value. and Dipton aim to reflect the true surroundings and Italian cuisine most of the best in local seafood, country-style at attractive prices. The tastes of the street to Newcastle, is attracting diners from across the of atmosphere and packed with Breakfast, lunch or dinner menus taste of the Mediterranean. All with a twist, Bistro Romano’s menu meats and vegetables. On Sunday menus change to reflect the seasons featuring unique tapas-style plates region. His restaurant in Hadrian’s theatregoers, actors and after- are on offer in the main restaurant dishes are freshly made and inspired combines the best of Italian and classic roast rib of beef and and the best fresh produce available. for sharing and classic dishes with Wall country offers outstanding work revellers. and bar, with changing specials and by traditional family recipes and international styles resulting in Yorkshire puddings, roast loin of Head chef Jerome Cogné is a a twist. Larger parties can hire the food and breathtaking scenery, Owner and head chef Alan a pre-show quick bites option that’s regular visits to Italy. In addition to innovative dishes. Daily specials pork and poached smoked haddock magician in the kitchen, which means whole restaurant on a Sunday for with a regularly changing menu McKenna recently transformed perfect for those in a hurry. Choose our a la carte menu current special are available alongside a varied are on offer with a mouth-watering you owe it to yourself to sample his Indian cocktails, canapés, a feast of that features top quality local and the old dining deck upstairs into from sandwiches and snacks, or promotions include:- Early bird 3 a la Carte menu. selection of starters and desserts. incredible dishes and enjoy the regular dinner and dancing. Smaller groups seasonal produce. His on-site deli a stylish, contemporary bistro that international fusion dishes including course special £5.45 - Mon-Sat 12- For the traditionalist Romano serves Argent D’Or at Close House is special events at Bouchon. Open for of up to 20 can also take over stocks freshly baked breads, pies overlooks the spacious bustling a huge list of Spanish tapas and 7pm, Sunday lunch- 3 courses for a selection of Italian classics and open for lunch between noon and lunch and dinner Monday-Saturday, 2 Dabbawal’s private room and the and desserts alongside artisan foyer below. The menu features Greek mezze. £12.95 and Roast of the Day from home cooked Sunday lunches. We 2pm Monday to Saturday (3pm courses £12.95, 3 courses £13.95; Dabbawal team delights in coming goods and kitchenware. modern English and French cuisine The main restaurant is open £4.95, Children’s menu (up to 12 also have an excellent selection of on Sundays) and dinner 7pm to dinner early bird £13.50 2 courses to you to cater for parties large For opening times see the of a high standard, with dishes Tuesday to Saturday 10am-11pm years)- £4.45, Mediterranean Tapas wines to complement your meal. 9.30pm Monday to Sunday. and £14.50 3 courses. and small. Vallum website. such as pan roasted chicken breast and Monday 10-6pm, while the – freshly prepared, served all day. We look forward to seeing you soon. with wild mushrooms and truffled bistro opens every evening Tuesday Location: Close House Hotel, Location: 4-6 Gilesgate, Hexham, Location: 69-75 High Bridge, Location: Military Road, potatoes. With two courses at to Saturday, from 5.30pm. Location: Stella Road, Ryton Location: 63 Front Street, Heddon on the Wall, Newcastle Northumberland, NE46 3NJ , NE1 6BX East Wallhouses, NE21 4LU Tel: 0191 4132921 Cleadon Village, Sunderland, NE15 0HT • Tel: 01661 852255 Telephone 01434 609 943 Tel: 0191 2325133 Newcastle-upon-Tyne, NE18 0LL Location: Northern Stage, Barras Bridge, Newcastle-upon-Tyne, NE1 7RH Hill Top, Dipton, Stanley DH9 9JY SR6 7PG • Tel: 0191 519 1747 www.closehouse.co.uk www.bouchonbistrot.co.uk www.dabbawal.com Tel: 01434 672 406 Tel: 0191 2427242 www.mckennasatnorthernstage.co.uk Tel: 01207 571040 http://m.romanosrestaurants.net email: [email protected] www.vallumfarm.co.uk www.michelangelohotel.co.uk Eslington Villa LOVEs THAI I ts All Greek 2 Me T HE LAMBTon WORM TAVISTOCK Th e Italian T HE Sun Inn UNO’S TRATTORIA RETRO ITALIA Farmhouse

Set in two acres of beautiful gardens Loves Thai is the home of authentic It’s All Greek 2 Me is a cosy, friendly Brewery tap pub for Sonnet Whether a date, a meeting or a A true taste of Italy in the heart A cosy and traditional pub situated in Family-run Uno’s Trattoria is as well in a quiet leafy district of Low Fell, Thai food from South of Thailand. restaurant on the seafront at Whitley 43 Brew House and British quick bite with friends, Tavistock of County Durham. Much of the historic market town of Morpeth. known for its delicious Italian food the award-winning restaurant Customers enjoy the warm and cosy Bay. Enjoy panoramic views across gastro restaurant serving Retro Italia is perfect for any the produce is sourced nearby, Known as a ‘foodie’ pub, all produce and great value for money as for the hosts popular wine tasting dinners contemporary restaurant in one the beaches. Greek meals with classic dishes you know and love with occasion. Offering Italian dining including fish landed on the North is sourced fresh from great local famous faces who have visited over where wine is specially chosen and of Newcastle’s best locations where slow-cooked lamb, moussaka and a modern twist, using the finest on the Sunderland coast, the East coast and beef reared on farms suppliers. There is an extensive the years. Classic pizza and pasta is introduced by leading wine writer the Thai food is all freshly prepared. stifado dishes. Try our speciality ‘My local ingredients. All dishes menu boasts a variety of traditional just up the road. Though sometimes menu and classic roasts on Sunday. served alongside a la carte specials Helen Savage. Next date Thursday The restaurant also offers £6.95 for a 2 Big Fat Greek Buffet’ every Sunday have a suggested Sonnet starters, including carpaccio and only Italian ingredients will do, and Nice to find a pub where there are and great selection of wines. Open 27 June 2013- The Loire Valley – course lunch and £6 for its one-course 5-9pm £7.90 pp. Enjoy a lazy lunch 43 beer pairing so the meal seafood, an eclectic mix of pizzas, these are imported from the region no frozen meals coming out of the 12noon-11pm Monday-Saturday fresh flavours for summer, £39.50pp lunch special. Takeaway available at or catch the popular ‘Early Bird Set that is served and the drink pastas and meat main courses, that inspired the dishes - Puglia. kitchen! The pub is welcoming, and 12noon-10pm on Sundays. (inc. arrival drink and five wines). 10% discount. Thai street food Menu’ only £5.90 pp select a starter that is poured to you, gives a all made using high quality, locally The Italian Farmhouse will take you the interiors and exteriors remain Uno’s famous happy hour runs Open for lunch and dinner and the lunch express now available. & main course - visit the website for remarkable taste experience sourced ingredients and cooked to to the Mediterranean, with a good timeless and there are a range of Monday-Friday 12noon-7pm and Sunday menu runs 12-9pm. Early bird Opening hours: Monday closed, more details. Open Mon 12-5pm, as they complement each order. Daily happy hours and regular dose of Italian charm and speciality beers and fortnightly guest Saturday 12noon-5pm, when option served Mon-Fri 5.30-6.45pm, 2 Tuesday – Sunday, Lunch 11:30am - Tues-Sun 12-11pm, Sun, Tues to other beautifully. discounts make it even more mouth-watering cuisine ales to be enjoyed in one of the cosy pizza and pasta dishes (excluding courses £13.95, 3 courses £16.95. 3pm, Dinner 5pm - 11pm. Thurs 9pm, Fri & Sat 10pm. mouth-watering. – just like Mamma used to make! corners or beer garden. seafood) are just £4.95.

Location: 8 Station Road, Location: 32-34 Mosley street Location: Watts Slope, Whitley Location: North Road, Chester Location: BEST WESTERN Location: South Street, West Location: High Church, Location: 18 Sandhill, Low Fell, Gateshead, NE9 6DR Newcastle upon tyne, NE1 1DF Bay, NE26 1BQ le Street, County Durham, DH3 4AJ Roker Hotel, Roker Terrace, Sunderland, Rainton, Houghton le Spring, DH4 6PA Morpeth, NE61 2QT Quayside, Newcastle, NE1 3AF Tel: 0191 487 6017 Tel: 0191 233 2828 Tel: 0191 2510622 Tel: 0191 3871162 SR6 9ND • Tel: 0191 5671414 Tel: 0191 584 1022 Tel: 01670 514153 Tel: 0191 261 5264 www.eslingtonvilla.co.uk www.lovesthai.com www.itsallgreek2me.com www.thelambton.com www.tavistockleisure.com www.theitalianfarmhouse.co.uk www.suninn-northumberland.co.uk www.unotrattoria.co.uk

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

DArlington F INBARRS ESO LINGT N VILLA BILLABONG, MA’IDA Shac ins DELI BAR ONE THE GRAND HOTEL Cafe Des Amis HORTON GRANGE L.Robson & Sons Wheelbirks Farm Waddington Street, Flass Vale 8 Station Road, Low Fell, NE9 6DR Caledonian hotel The Old Co-op Buildings Forth Banks, Newcastle, 69 Front Street, Tynemouth Grand Parade, Tynemouth, 52 Newgate Street, Morpeth Berwick Hill, Ponteland Haven Hill, Craster, NE66 3TR Stocksfield, NE43 7HY Gnolde Brown CafÉ Durham City, DH1 4BG t: 0191 4876017 68 Osborne Road, Jesmond Hexham Road, Walbottle NE1 3SG t: 0191 2619035 NE30 4BP NE30 4ER NE61 1PB t: 0758 5614156 NE13 6BU t: 01665 576 223 t: 01661 842613 1 Houndgate, Darlington, t: 0191 3709999 www.eslingtonvilla.co.uk t: 0191 2817881 NE15 9SR www.sachins.co.uk t: 0191 2596893 t: 0191 2936666 t: 01661 860686 DL1 5RL www.finbarrsrestaurant.co.uk t: 0191 2670987 www.grandhotel-uk.com The Chocolate Spa R.Martin Butchers WMH Farm Fresh Meats t: 01325 468708 GREENHOUSE BRASSERIE Bruges Savannah café HALO 1 Fenkle Street, Alnwick Kayola’s Deli 21 Newgate Street, Morpeth Haydon Bridge, Haltwhistle www.goldenbrown-coffee.co.uk FLAT WHITE Baltic Business Quarter 46 Brentwood Avenue, MALMAISON 11-14 Nelson Street, 3 Marden Road, Whitley Bay The New Exchange NE66 1HW t: 07984 409284 6 Newmarket, Morpeth NE61 1AW t: 01670 513359 Allendale 21a Elvet Bridge, Durham, DH1 3AA Quarryfield Road, Gateshead Jesmond, NE2 3DH Quayside, Newcastle, NE1 3DX City Centre, NE1 5AN NE26 2JH t: 0191 2518144 Brasserie & Bar www.thechocolatespa.co.uk NE61 1PS HALL GARTH HOTEL t: 07789 951149 NE8 3BE t: 0191 2818081 t: 0191 245 5000 t: 0191 2301919 Saville Exchange, t: 01670 515115 Rutherfords White Swan Hotel Coatham Mundeville, t: 0191 490 2414 www.malmaison.com It’s All Greek 2 Me Howard Street, North Shields. The Country Barn of Morpeth Bondgate Within, Alnwick. Darlington, Co Durham, GIOVANNIS Carruthers & Kent Silk Room Watts Slope, Whitley Bay NE30 1SE t: 0191 2587866 Widdrington Farm, Morpeth Il Piccolo Coffee Shop 10-16 Bridge Northumberland, NE66 1TD DL1 3LU Genesis Road, Consett, DH8 5XP Michelangelo Hotel 3a Elmfield Road The Meat Merchant One Trinity Gardens, NE26 1BQ www.newexchangebrasserie.co.uk NE61 5EA t: 01670 760181 St Helens Street, Street, Morpeth NE61 1NJ t: 01665) 602109 t: 01325 300400 t: 01207 504210 Stella Road, Ryton, NE21 4LU Gosforth NE3 4AY 5 Hazelwood, Jesmond Broad Chare, Newcastle, t: 0191 2510622 www.thecountrybarn.co.uk Corbridge, NE45 5BE t: 01670 512458 www.classiclodges.co.uk t: 0191 4132921 t: 0191 2131818 t: 0191 2121444 NE1 2HF t: 0191 2603506 www.itsallgreek2me.com TH E PARK HOTEL t: 01434 634554 SARDIS HARDWICK HALL HOTEL e: [email protected] www.carruthersandkent.com Tynemouth, NE30 4JQ Corbridge Larder Robson & Sons Ltd 196 Northgate, Darlington, Sedgefield, Co Durham, www.hotelmichelangelo.co.uk MCKENNAS SOLOMONS Il sTAZIONE t: 0191 2571406 18 Hill Street, Corbridge, In the Chare Quality Butchers South TynesidE Co Durham, DL1 1QU TS21 2EH t: 01740 620253 Cafe 1901 Northern Stage, Barras Bridge Thorntree Farm, West Road, Station Buildings, Tynemouth www.parkhoteltynemouth.co.uk NE45 5AA t: 01434 632948 19a Saint Mary’s Chare, 2 Meal Market, www.hardwickhallhotel.co.uk R Martin & Son St Georges Terrace, Jesmond, Newcastle NE1 7RT Denton Burn, NE15 7EX Station, Tynemouth, NE30 4RE www.corbridgelarder.co.uk Hexham, NE46 1NQ Hexham, NE46 2DA Biso tro R mano Family Butchers NE2 2DL t: 0191 3409774 t: 0191 2427242 t: 0191 2742323 t: 0191 2583200 THE WOODEN DELI t: 01434 608 558 t: 01434 602049 63 Front Street, Cleadon, County Durham I. K. Fish 38 Main St, Crawcrook, www.mckennasatnorthernstage.co.uk www.ilfornotynemouth.co.uk S59 Saville Street, Corbridge Larder SR6 7PG Durham Indoor Market, NE40 4NB t: 0191 4134037 CafÉ Royal Spice Grill Kitchen North Shields, NE30 1AY Sanderson Arcade, Jaspers Rothbury Family t: 0191 519 1747 9 ALTERS COFFEE SHOP Market Place, Durham, DH1 3NJ 8 Nelson Street, Newcastle, NE1 5AW NE2 Food Social The Gate, Newcastle, NE1 5TG Irvins Brasserie t: 0191 2964656 Morpeth, NE61 1NS 8 Bridge Street, Amble, Butchers 19a Silver Street, Durham t: 0191 3831113 SIX THE BALTIC t: 0191 2313000 The Biscuit Factory, Stoddart t: 0191 2221181 The Irvin Building, The Fish e: [email protected] www.corbridgelarder.co.uk NE65 0DR t: 01665 714724 Townfoot, Rothbury, NE65 7SL BOLDON G.H PICKINGS DH1 3RB Baltic Quay, Mill Road, Street, Shieldfield, NE2 1AN www.spicegrillkitchen.com Quay, North Shields, NE30 1HJ t: 01669 620744 BUTCHERS t: 0191 3741120 Knitsley Farm Gateshead, NE8 3BA CAFFE VIVO t: 0191 2605411 t: 0191 2963238 Corbridge Cookshop JIggery pokery www.rothburyfamilybutchers. East Boldon, NE36 0SE Knitsley, Consett, DH8 9EW t: 0191 4404948 29 Broad Chare, Quayside, STANGER’S COOKSHOP NORTHUMBERLAND 15 Middle Street, Corbridge Tearoom & shop co.uk t: 0191 5367359 ALISHAAN t: 01207 592059 NE1 3DQ t: 0191 2321331 No.28 101 St. Georges Terrace, GARETH JAMES NE45 5AT t: 01434 632582 Mickley, Stocksfield, NE43 7BG 50-51 North Rd, Durham, TAVISTOCK ITALIA 27 - 28 Nelson Street, NE4 5SP Jesmond, NE2 2DN CHOCOLATIER Allendale Tea Rooms t: 01661 842256 R.Turnbull & Sons Colmans Fish and Chips DH1 4SF t: 0191 3709180 LA COOKSHOP Penshaw View, Vigo, Birtley Caffe Z t: 0191 2322005 t: 0191 2818563 12 Front Street, Market Place, Allendale, Cook & Barker Family Butchers 182 -184 Ocean Road, www.alishaandurham.com 9 Saddler Street, DH1 3NP DH3 2JL t: 0191 4474487 Goldspink Lane, Sandyford, www..no28.co.uk www.stangerscookshop.co.uk Tynemouth, NE30 4DX NE47 9BD Newton on the Moor, Felton, JOLLY FISHERMAN 33-35 Market Street, Alnwick, South Shields, NE33 2JQ t: 0191 3831722 NE2 1NQ t: 0191 2304981 t: 0191 2577799 t: 01434 683575 Morpeth, NE65 9YJ 9 Haven Hill, Craster, NE66 3TR NE66 1SS t: 01665 602186 t: 0191 4561202 ANCHOR INN THE BRASSERIE, THE SAGE No.95 The French Oven www.. garethjameschocolatier.co.uk www.allendaletearooms.co.uk t: 01665 575234 t: 01665 576 461 www.colmansfishandchips.com Whittonstall, Co. Durham, DH8 9JN LEONARDS COFFEE HOUSE St. Mary’s Square, Gateshead Quay Close house hotel 95 High Street, Gosforth, NE3 4AA Unit 27 The Grainger Market Red Lion inn t:01207 561110 1-2 Back Silver Street, DH1 3RA Tyne & Wear, NE8 2JR Heddon On The Wall, t: 0191 2130033 NE1 5QF t: 07921 082953 LOLA JEANS Amble Butchers Cranston’s Butchers Milfield, ooler,W NE71 6JD Happy organic www.theanchorinnwhittonstall.co.uk t: 0191 3840647 t: 0191 4434654 Newcastle NE15 0HT www.frenchoven.webs.com BAR & KITCHEN 31 Queen Street, Amble, 7 Cattle Market, Hexham, Langley-on-Tyne, Hexham t: 01668 216224 42 Front Street, Cleadon www.leonardscoffeehouse.co.uk www.thesagegateshead.org t: 01661 852255 New Rendevous The Arcade, Tynemouth, NE65 0BX t: 01665 712700 NE46 1NJ t: 01434 602271 NE47 5LU t: 01434 688888 www.redlioninn-milfield.co.uk t: 0191 5363623 Beamish Hall www.closehouse.co.uk 3-5 Bell Villas, Ponteland THE HEALTH BOX NE30 4BS t: 0191 2577061 www.langleycastle.com www.happyorganic.org Beamish, Stanley, DH9 0YB LE RAAJ The little coffee house NE20 9B t: 01661 821775 Alley 4, Grainger Market The Angel Inn CURIOUSLY WICKED Swallow Fish t: 01207 233733 Front Street, Chester Moor, 4. Princesway North DABBAWAL Ladybird Cake Main Street, Corbridge, NE45 5LA Unit 18 Sanderson Arcade La Bodega ‘Fishermans Kitchen’, Latimers Chester-le-Street, DH2 3RJ Team Valley NE11 0NF 69-75 Highbridge Street Nino’s THE KITCHEN@OSBORNES Supplies t: 01434 632119 Morpeth, NE61 1NS Newgate Street, Morpeth 2 South Street, Seahouses, Shell Hill, Bents Road, BISTRO 21 t: 0191 3890561 t: 0191 4473304 Newcastle, NE1 6BX The Gate 61 Osborne Road, Jesmond, 4 Queensway, Tynemouth, t: 01670 458183 NE61 1BU t: 01670 516055 NE68 7RB t: 01665 721052 Whitburn, SR6 7NT Aykley Head House, Durham www.le-raaj.com t: 0191 2325133 NE2 2AN t: 0191 2402811 Tyne & Wear, NE30 4NA BARI TEA e: [email protected] www.labodegamorpeth.co.uk t: 0191 5292200 DH1 5TS t: 0191 3844354 VIP TEAS www.dabbawal.com NINO’S www.osbornesjesmond.co.uk t: 0191 2571707 28 Narrowgate, Alnwick, NE66 1JG www.curiouslywicked.co.uk SPURELli ICE CREAM www.bistrotwentyone.co.uk 7-9 Ramsay Street, High Spen, 1-2 Holly Avenue West, www.ladybirdcakesupplies.co.uk t: 01665 510508 Manzil Tandoori The Old Chandlery, Coquet TAVISTOCK RETRO Chester le Street, DH3 4NX Rowlands Gill, NE39 2EL Electric East Jesmond, NE2 2AR THE PARLOUR www.BariTea.co.uk DANIELLES BISTRO Restaurant Street, Amble, NE65 0DJ @ THE STANHOPE Brambles Food Hall t: 0191 389 1111 t: 01207 545180 St. James Boulevard Blagdon, NE13 6DQ East Gate, Hexham 2B Oldgate, Morpeth, NE61 1LX t: 01665 710890 Stanhope Road, South Shields Poplar Tree Garden Centre, Waterloo Square NE1 4DN Olive & Bean t: 01670 789935 MISTER WOODS Barn at Beal t: 01434 601122 t: 01670 515405 www.spurreli.com NE33 4SS Shincliffe, DH1 2NG MELANZANA WALTER DIX t: 0191 2211000 17/19 Clayton Street, Newcastle, COFFEE Beal Farm, Berwick upon Tweed, www.danielles-bistro.co.uk t: 0191 4565670 t: 0191 3847553 96 Elvet Bridge, Durham, DH1 3AG 1 Stirling Court, 11th Ave North, NE1 5PN t: 0191 2330990 The Stand TD15 2PB t: 01289 540044 Mizen Head Hotel Sunnyhills of Belford t: 0191 3840096 Team Valley, Gateshead, NE11 0JF FISHERMAN’S LODGE Comedy Bistro D AVID KENNEDY Lucker Road Bamburgh South Road Belford, NE70 7DP BROOM HOUSE FARM www.melanzanadurham.co.uk t: 0191482 0033 Jesmond Dene, Jesmond, OLIVERS 31 High Bridge, Newcastle BARLUGA DELI RESTAURANT FUNCTION NE69 7BSt: (01668) 214254 t: (01668) 219662 Sunderland Near Witton Gilbert, Durham NE7 7BQ t: 0191 2813281 The Grainger Market Arcade, t: 0844 693 336 Unit 3D, Sanderson Arcade, ROOM & SHOP www.sunnyhillsofbelford.co.uk DH7 6TR t: 0191 3719697 Mumbai NE1 5QF www.thestand.co.uk Morpeth, NE61 1NS Vallum Farm, East Moorhouse Farm Asiana Fusion Front Street Haswell Plough NEWCASTLE FIRENZE t: 01670 505000 Wallhouses, Military Road, Station Road, Stannington The Hearth Cafe Restaurant CENTRAL THAI t: 0191 5260060 7 Osborne Road, Jesmond, NE2 2AE PICKLED CHERRY UNO’S NE18 0LL Station NE61 6DX Main Road, Horsley, Echo 24 Building, 19 The Gates Shopping Centre, 1 OAK t: 0191 2812136 Unit 6, Old Co-op Buildings, 18 Sandhill, Quayside, Battlesteads Hotel t: 01434 672 406 t: 01670 789350 NE15 0NT t: 01661 853563 West Wear Street, Durham City, DH1 4SL RADIsSON BLU HOTEL Milburn House, Dean Street, Front Street, Burnopfield Newcastle, NE1 3AF Wark, Hexham NE48 3LS Sunderland, SR1 1XD t: 0191 5978774 Frankland Lane, City of Durham NE1 1LF t: 0191 2323200 George Payne Butchers NE16 6LX t: 0191 2615264 t: 01434 230209 DELI AT DARRAS Morwick Farm THE RUNNING FOX t: 0191 510 0099 www.centralthairestaurant.co.uk DH1 5TA t: 0191 3727200 27 Princes Road, Brunton Park, t:01207 272 145 e: [email protected] 13a Broadway, Ponteland Acklington, Morpeth, 2-4 Riverside, Felton, Morpeth www.asianafusion.co.uk www.radissonblu.co.uk/durham aRLOS CAFE & bISTRO Gosforth, NE3 5TT www.pickledcherry.co.uk Urban CafÉ Dance City www.battlesteads.com NE20 9PW NE65 9DG t: 01665 711210 NE65 9EA t: 01670 787090 1 & 2 King Edwards Court CHESTERS GROVE 36-38 Brentwood Avenue, t: 0191 2362992 Temple Street, Newcastle, Front Street t: 01661 860206 www.royaldouble.com BON APPETITE DELI Chester Moor, Chester-le-Street RAVENDALE FOODS Jesmond, NE2 3DH The Plough Inn NE1 4BR t: 0191 2610505 Tynemouth Bin 21 THE SHORELINE CAFE Front Street, Cleadon, SR6 7PG DH2 3RQ t: 0191 3881662 Unit 2, Leadgate Industrial Estate, t: 0191 2814838 HOTEL DU VIN Mountsett, Burnopfield, NE30 4DZ Robson House, 29 Newgate Diwan-E-Am North Acomb 1 Church Street, Craster t: 0191 5374333 www.chestersgrove.co.uk Lope Hill Road, Consett Allan House, City Road NE16 6BA t: 01207 570346 VUJON St, Morpeth, NE61 1AT Indian Restaurant Farm Shop NE66 3TH t: 01665 571251 DH8 7RN Newcastle, NE1 2BE www.plough-inn.co.uk 29 Queen Street, Newcastle t: 0191 2575556 t: 01670 504901 County Mill, Priestpopple, North Acomb Farm, Cafe Spice Ciao Ciao THE BLAGDON t: 08447 364 259 NE1 3UG t: 0191 2210601 Hexham, NE46 1PH Stocksfield, NE43 7UF The Sun Inn 6-7 Douro Terrace, 3A Framwellgate Bridge South Causey Inn FARM SHOP PANIS Bouchon Bistrot t: 01434 606575 t: 01661 843181 High Church, Morpeth, Grangetown, SR2 7DX Town Centre, Co. Durham, Beamish Burn Road, Stanley, HOTEL INDIGO 61-65 High Bridge Willis Coffee Shop L ottie McPhees 4-6 Gilesgate, Hexham, NE61 2QT t: 0191 5102002 DH1 4SJ t: 0191 3830149 DH9 0LS t: 01207 235555 Fenkle Street, Newcastle Newcastle upon Tyne, NE1 6BX Clayton Road, Jesmond, NE2 4RP Cupcakes NE46 3NJ Doxford Hall Hotel Northumberland t: 01670 514153 NE1 5XU t: 0191 2324366 t: 0191 2818123 195 Park View, Whitley Bay, t: 01434 609943 & Spa Cheese Co, www.suninn-northumberland.co.uk DACQUA RESTAURANT CROSS LANE The Pancake CafÉ t: 0191 300 9222 NE26 3RD Chathill Alnwick, NE67 5DN The Cheese Farm, Green Lane, 26-28 John Street ORGANIC FARM 11 Crossgate, Durham, www.mpwsteakhousenewcastle. PAN HAGGERTY t: 0191 4479632 The Boutique Wine Co. t: (01665) 589700 Blagdon, NE13 6BZ THE WHITE SWAN HOTEL Town Centre, SR1 1JG Cross Lane, Barnard Castle, DH1 4PS t: 0191 3868070 co.uk 19-21 Queen Street, NORTH TYNESIDE www.lottiemcpheescupcakes.com 14 Narrowgate, Alnwick, www.doxfordhall.co.uk t: 01670 789798 Bondgate within Alnwick t: 0191 5651988 County Durham, DL12 9JE Newcastle Upon Tyne, NE1 3UG NE66 1JG www.northumberlandcheese.co.uk t: 01665 602109 t: 01833 630619 THE PLOUGH INN Jesmond Dene House t: 0191 221 0904 ALLARDS Martino’s Italian t: 01665 606304 Duke of Wellington www.classiclodges.co.uk ITALIAN Mountsett, Burnopfield, NE16 6BA Jesmond Dene Road, Jesmond, Front Street, Tynemouth Restaurant Newton, NE43 7UL N ORThuMBERLAND FARMHOUSE PIZZERIA DERWENT WALK INN t: 01207 504210 NE2 2EY PET LAMB PATTISSERIE t: 0191 4473252 Fish Quay, 16 Union Quay BROCKSBUSHES t: 01661 844446 SAUSAGE COMPANY Tea and Tipple South Street, West Rainton Ebchester, DH8 0SX www.plough-inn.co.uk t: 0191 2123000 Unit 165, Grainger Market North Shields, NE30 1HJ Corbridge, NE43 7UB www.thedukeofwellingtoninn.co.uk Wark Village Farm Store 18 Market Place, Corbridge, Houghton-le-Spring, Milkhope Centre, t: 01207 560347 Berwick Hill Road, Newcastle BARCA ART CAFE t: 0191 2585929 t: 01434 633100 Hexham road, Wark NE45 5AT DH4 6PA NE13 6DA Lindsays To Go PINK LANE COFFEE 68 Front Street, Tynemouth PARK VIEW KITCHEN www.brocksbushes.co.uk The Dyvels Inn Northumberland, NE48 3LR t: 01434 632886 t: 0191 5841022 Derwent Manor Hotel Gateshead Alley 1, Grainger Market, 1 Pink Lane, NE1 5DW t: 0191 2577959 155 Park View, Whitley Bay Station Road, Corbridge, t: 01434 230221 www.teaandtipple.com Allensford Co. Durham t: 01670 789924 Newcastle NE26 3RF The Cafe House NE45 5AY www.northumberlandsausagecompany.com Jayelles DH8 9BB Artisan Express [email protected] t: 0191 2612995 Premier Meats Beaches & Cream www.parkviewkitchen.co.uk 26 Middle Street, Corbridge, t: 01434 633633 Tino’s Deli 6 Queens Parade, t: (01207) 592000 16 High Level Parade www.theblagdonfarmshop.co.uk Units 1A/1B Airport Ind Est 1 Victoria Crescent, Cullercoats, NE45 5AT www.dyvelsinn.co.uk P epperPot Café-Bistro 60 Front Street West, Seaburn, SR6 8DA www.bw-derwentmanorhotel.co.uk Wellington street, NE8 2AJ Louis Kingston Park NE3 2EF NE30 4PN t: 0191 2514718 Priory Cafe t: 01434 633130 5 Oldgate, Morpeth, NE61 1PY Bedlington, NE22 5UB t: 0191 529 3132 t: 0191 4900208 Adrianos 71-73 Osborne Road, t: 0191 2710574 35 Percy Park Road ESHOTT HALL t: 01670 514666 t: 01670 824444 DROPSWELL FARM SHOP 90 High Street, Gosforth, NE3 1HB Jesmond, NE2 2AN BROWN SUGAR LOUNGE Tynemouth, NE30 4LT The Cheese Shop Morpeth, NE65 9EN www.tinodeli.co.uk MARINA VISTA Trimdon, Trimdon Station, CAKES BY BECKY t: 0191 2846464 t: 0191 2814545 RADCLIFFE COFFEE HOUSE 5 Monkseaton Metro Station, t: 0191 2590627 6 Oldgate, Morpeth, NE61 1LX t: 01670 787454 PRIMA DELI Marine Activity Centre TS29 6NL t: 01429 880661 11 Beechgrove Terrace 14 Clayton Road, Jesmond Norham Road, North Shields t: 01670 459579 Market Place, Alnwick, Tomlinsons CafÉ and North Dock, SR6 0PW Crawcrook, NE40 4LZ AVANTI LOVES THAI RESTAURANT NE2 4RP t: 0191 2813939 NE26 3NR t: 0191 2520202 SUGARLOAF www.cheesemorpeth.co.uk GERBHERDS DELI NE66 1HS t: 01665 605610 Bunk House t: 0191 5100600 DURHAM INDOOR MARKET t: 0191 4138888 52-54 Brentwood Avenue, 32-34 Mosley Street 203 Park View, Whitley Bay FARM SHOP Bridge Street, Rothbury, www.marina-vista.co.uk Market Place, Durham, DH1 3NJ Jesmond, NE2 3DH Newcastle, NE1 1DF RUMANA Crusoes NE26 3RD CafÉ Lowery 7 Newgate Street, Morpeth Pizza Express NE65 7SF t: 0191 3846153 Costco t: 0191 2814240 t: 0191 2332828 261 Ponteland Road, Cowgate South Beach, Longsands, t: 0191 2517482 33-35 Broadway, Ponteland, NE61 1AL 4 Market Place Morpeth t: 01669 621979 ROKER HOTEL www.durhammarkets.co.uk Mandela Way, NE11 9DH www.avantinewcastle.co.uk www.lovesthai.com t: 0191 2866621 Tynemouth, NE30 4HH NE20 9PW t: 01670 512106 NE61 1HG t: 01670 512855 www.tomlinsonsrothbury.co.uk Roker Terrace, SR6 9ND t: 0191 461 9800 t: 0191 2964152 THE DELI t: 01661 820 357 t: 0191 5671786 Durham Marriott www.costco.co.uk The Biscuit Factory Luigikhan’s Restaurant Rosies Bistro AROUND THE CORNER Gianni’s Ristorante Riverside Lodge Vallum Farm Royal County 16 Stoddart Street, 358 Westgate Road, 23-24 Gosforth Shopping Centre, Cottage Kitchen 61 Hotspur Street CafÉ No 6 3 Market Place, Morpeth High Stanners, Morpeth, East Wallhouses, Military Road, Snow Goose Old Elvet, Durham DH1 3JN Celebration Cakes Shieldfield, Newcastle, NE4 6NU Gosforth, NE3 1JZ 1-5 Countess Avenue Tynemouth NE30 4EE Market Place, Corbridge, NE61 1H NE61 1QL NE18 0LL Sunderland Marina, t: 0191 3866821 Jedburgh Court Team valley NE2 1AN t: 0191 2724937 t: 0191 2136220 Whitley Bay, NE26 3PN t: 0191 259 0086 NE45 5AW t: 01670 511547 t: 01670 512771 t: 01434 672652 Roker, SR6 0PW www.durhammarriottroyalcounty.co.uk NE11 0BQ t: 0191 4877171 t: 0191 2611103 www.luigikhans.com www.caferosies.co.uk t: 07530 101186 www.thedeliaroundthecorner.co.uk t: 01434 634356 www.giannis-ristorante.com www.riverside-lodge.co.uk www.vallumfarm.co.uk t: 0191 5675681 44 appetitemag.co.uk appetitemag.co.uk 45