ISSUE 02 www.appetitemag.co.uk July/August 2011

appetite.Tickle your taste buds...

FREE Please take a copy Swing saxophonist food with Jason Isaacs sings for his sax supper appeal

ice is nice in a jam just desserts The cows that make Picking trips and Rhubarb and the cream that strawberry fields custard takes makes the cornet for ever the biscuit

VAL-06 Vallum show ad 4/4/11 14:11 Page 1

ENJOY GOOD FOOD IN A RELAXED SETTING

Summer is fresh & fun at Vallum Farm

Visit Vallum Farm for award winning dairy ice creams and sundaes, freshly cooked EvEning MEals Greenhouse Brasserie is the ideal meals and delicious home baking. Thursday, spot to sit back and enjoy top quality, Friday & Saturday modern British food, made from Let little ones run free in our outdoor play area or explore the countryside on our PrE-ThEaTrE the very best local and seasonal nature walk. We’ve both indoor and DinnErs (sagE) ingredients outdoor seating so you can enjoy ExclusivE usE Quarryfield Road, yourself whatever the weather. of grEEnhousE Baltic Business Quarter, Artisan producers: Vallum is home to Gateshead, Tyne & Wear, NE8 3BE PrivaTE caTEring Bywell Smokery and North Country Tel: 0191 4902414 Organics, whose fantastic produce is here or at venues E: [email protected] used in the meals served at Vallum Farm. www.greenhousebrasserie.com

WE’LL mAkE SuRE YOu hAvE ice cream parlour A FANTASTIc DINING EXpERIENcE! Open every day: 10am to 4.30pm & tea room 5 miles from Corbridge & only 15 minutes from Newcastle t 01434 672 652 to find out more visit: www.vallumfarm.co.uk East Wallhouses, Military Road, Newcastle upon Tyne NE18 0LL

GASTRONOMIA ITALIANA A delicatessen, co ee shop and restaurant tucked away in a quiet backstreet in Corbridge. We’ll be delighted to welcome you to IL PICCOLO where you can buy olives, breads, cheeses, hams and other tasty Italian treats. We have some of the  nest Italian wines which can be enjoyed with a traditional light lunch or dinner. Our fully licensed cafe also serves co ee and teas.

SAMPLE MENU Mon - Sat lunch 12 - 3pm, Thur, Fri & Sat dinner from 6pm. STARTER St Helen’s Street • Corbridge • Northumberland • NE45 5BE INSALATA DI GAMBERETTI E PANCETTA Tel: 01434 634554 www.ilpiccolo.co.uk Cocktail prawns sauteed with bacon, avocado, garlic and a little chilli MAIN SALSICIA L’ITALIANA Italian sausage braised and served with lentils in red wine and tomato Editor’s cake triumphs at the County Show... We want to hear all about the food and drink you love in the North East, and that means you can get fully involved in the Who knew baking could region’s newest magazine. If you like something, we be this exciting? WE want to know about it. Your LIKE! favourite restaurant or deli, cake shop or butcher - if they’re doing something good, One doesn’t like to brag, but there are This surpasses all awards and accolades please let us know so that we can profile times when the blowing of one’s own to date (including beating Jane Bennett them in the mag and on our website. trumpet is, if not entirely necessary for to Top of the Form, Upper Four, Rudston Email [email protected] the survival of the human race, hard to School, Rotherham, 1979) and I am now resist. As my friends will tell you, I’m a bit in full training for Slaley Show in August. of a shrinking violet. Or I was, until May Thank you so much for the numerous emails Meanwhile, there is a magazine to be Bank Holiday Monday and what is now and web posts we’ve had in response to made, and make it I shall, assuming I can commonly referred to as The Triumph. edition one of appetite. Thanks also for find time with the now near-industrial level all your visits to our website at www.appetitemag.co.uk where we’re keen to As our loyal Twitter followers can production of rich fruit cake in my kitchen. affirm, I Won A Prize. For A Cake. At see you sharing your favourite recipes. Post a Competitive, moi? picture of it too, and you never know, we might Northumberland County Show, no less! even send you a prize, possibly even running to a fun-size Mars Bar. Woo ooo! For the uninitiated, there is no more competitive arena than the Home Crafts Section at this Show, and no more hotly We are tweeting. Follow us contested classes than those for cakes. @appetitemag.co.uk ! And so it is with some pride that I report the award of Second Prize for my rich In your hands fruit cake (that’s it - right... not bad, eh?); Published every six weeks, appetite is available a variation of St Delia’s own recipe, with free at selected restaurants, cafes, delis and a few tasty extras (mainly booze). Jane Pikett, Editor shops throughout the region. Suscribe via our website at www.appetitemaguk tickle your tastebuds...

appetite.Tickle your taste buds... our Contributors...

Editorial 0191 231 6080 Rosie McGlade Jane Pikett Gary Ramsay eddie shilton Jane Pikett - [email protected] This month, Rosie Editor Jane is Our taste tester has Eddie is head chef at Advertising 0191 231 6080 has mostly been mostly baking at been busily in search Battlesteads Hotel Joanne O’neil - [email protected] eating ice cream at the moment (see of food and drink; near Hexham, where some of the loveliest above), so you’re pies in particular, his food, like co- Website www.appetitemag.co.uk ice cream parlours in lucky this magazine which are a favourite owner Dee Slade’s the region. Singing is in existence at when he’s in training, fabulous puddings, Designed & Published by star Jason Isaacs all. Fortunately, she as he has been. By draws happy punters also cooked her was persuaded away the time you read from miles around. dinner in his kitchen from the kitchen this, he will have We’re using his and his daughter long enough to go cycled to Edinburgh recipes this month, Media Exchange One, Coquet Street Newcastle-upon-Tyne, NE1 2QB Daisy made her a to the coast. And eat in just three days hoping to cover all cake, complete with chips. And ice cream. fuelled by Dicksons’ tastes with game, Photography Guinness. It’s a tough Not necessarily at corned beef pie. fish and a good old Peter Skelton www.photo-psp.co.uk job, but... the same time. Tasty. There’s stamina! treacle tart.

4 appetitemag.co.uk 16 20 PLACE YOUR 6 Reader Club ORDER Tickle your taste buds with our exclusive appetite offers 8 Starters News and views from around the region 16 King of swing Jason Isaacs, officially The People’s Favourite Crooner, in tune in the kitchen 19 supper! We sample an Indian restaurant where 24 sophisticated elegance is very much the order of the day 20 COOK! Three fabulous courses from Battlesteads Hotel 24 Girl Butcher Charlotte Harbottle - butcher, blogger and tweeter extraordinaire 26 Strawberry fields for ever We pick the cream of the crop 28 ice is nice The cows that make the cream contents36 30 go wild in the country Forager James Burton’s wild adventures 32 family favourites Elena and Marisa Dickson cook up a corned beef pie 34 thou shall have a fishy Thanks to the historic market stalls of Newcastle 36 by the seaside 32 Sun, sand and supper by the sea 42 The DIARY Out with The Beautiful People 46 Just Desserts 26 Rhubarb cheesecake. Sweet! appetitemag.co.uk 5 appetite Club Welcome to appetite Club, home of fantastic added-value offers exclusively for appetite readers courtesy of some of the North East’s finest food and drink producers, restaurants, cafes and delis. It’s easy to join the Club simply by visiting www.appetitemag.co.uk where you can find details of all our offers and special promotions. free Check the site for any further Ts and Cs of all Free drink at The Black Horse drink offers on these pages. Sunday Acoustic Night The Black Horse, Red Row, small glass of house wine in the Beamish is a restored pub and bar. The promotion is redeemable restaurant dating back to the from 6pm until close on Sunday free 18th Century. It boasts ten acres evenings and runs until August of on-site vegetable gardens as 4, 2011. Wine well as an extensive outdoor bar The Black Horse, Red Row, and beer garden. Every Sunday, Beamish, Co Durham, DH9 The Black Horse plays host to an 0RW, tel 01207 232 569, acoustic night with professional www.blackhorsebeamish. musicians plus an opportunity for co.uk guests to join in and To redeem this offer, simply take perform too. a copy of appetite to the pub Free bottle of house wine with For appetite readers who with you, or take a print out of the lunch or dinner at Eslington Villa venture along to this weekly offer from our Club pages at event, the restaurant is offering www.appetitemag.co.uk Eslington Villa Hotel and dinner until August 31. The offer a free pint of guest real ale or a Check www.appetitemag.co.uk Restaurant is a real hidden gem is valid Mon-Thurs and includes in the leafy suburb of Low Fell. dining from the Early Bird menu. Family-run and renowned for its Eslington Villa, 8 Station Road, Free dessert at Prima beautiful location, the restaurant Low Fell, Gateshead, NE9 chefs have a real passion for 6DR, tel 0191 487 6017, free Family-run Prima Ristorante and Pizzeria is outstanding food and local, www.eslingtonvilla.co.uk a favourite among Newcastle Quayside’s seasonal produce. To redeem this offer, simply PuD diners who love its location in the original appetite readers can enjoy a quote appetite when you book. archway of the High Level Bridge. Prima now complimentary bottle of house See www.appetitemag.co.uk has a new menu combining authentic Italian wine per table with lunch or for Ts and Cs. favourites with contemporary dishes such as Thai spiced fishcakes and pizza topped with 10% off at Ma’ida Table Spread confit duck and hoi sin sauce. There are also 10% more desserts, from Prima’s classic tiramisu Ma’ida offers a deliciously different dining experience to cheesecake, chocolate brownie and with Bangladeshi and North West Asian recipes Bailey’s crème brulee. appetite readers can incorporating many fusion dishes. The bar offers OFF now enjoy a free dessert with a starter and interesting Indian drinks and mocktails and customers main course until August 4 2011. To redeem can bring their own alcohol. appetite readers can now enjoy this offer, take along a copy of Appetite or a 10% off at Ma’ida until August 4 2011. printout of the offer from appetitemag.co.uk Ma’ida Table Spread, Old Co-op Building, Hexham Road, and quote booking code PRIMA APPETITE Walbottle, Newcastle, NE15 9SR, tel 0191 267 0987 Prima, The Side, Quayside, Newcastle, To redeem this offer, quote APPETITE10 when you book. NE1 3JA, tel 0191 233 1010, www.primarestaurant.co.uk Check forTs and Cs at www.appetitemag.co.uk For Ts and Cs, see www.appetitemag.co.uk 6 appetitemag.co.uk Free glass of wine with free an evening meal at the appetite Wine is available at all Lion & Lamb the locations listed The Lion & Lamb lies in the village of Horsley in our A-Z as and enjoys stunning views over the Tyne Valley. A well as selected former Gastro Pub of the Year in the region and a winner of the Cask Marque for its real ales, the Lion Tourist Information & Lamb is renowned for good food and beer. Centres across It also has an outdoor patio and children’s play area with views over the Tyne Valley and every the region. opportunity for al fresco dining, weather permitting. If you would like appetite readers can now enjoy a complimentary 175ml glass of wine with an evening meal, Mon- copies for your Thurs until August 4 2011. cafe, restaurant, Lion & Lamb, Horsley, Newcastle, NE15 0NS, Tel 01661 852 952, www.lionlamb.co.uk delicatessen, farm To redeem this offer, simply take along a copy of shop, etc please Appetite or a print out of the offer from our website contact us, tel at www.appetitemagazine.co.uk See www.appetitemag.co.uk for Ts and Cs 0191 231 6080

£12.95 for three-course Sunday lunch at the Lord Crewe Arms, Blanchland The Lord Crewe Arms is an historic Northumbrian gem. Nestled in the heart of Blanchland Village and dating from 1165, it’s surrounded by the open countryside of Northumberland and Co Durham and has an enviable reputation for food and drink. The menu is traditional British and diners like to take a pew in the old Cloister gardens for an al fresco lunch or retreat to the blazing fire during the colder months. And if the drive home becomes unattractive, it’s a treat to stay over in one of the comfortable rooms. appetite readers can now enjoy a superb three-course Sunday lunch, usually priced £16.95, for just £12.95 until August 4 2011. St The Lord Crewe Arms, The Square, Blanchland, DH8 9SP, arter tel 01434 675 251, www.lordcrewehotel.co.uk & M To redeem this offer, simply take along a copy of appetite or a print ain out of the offer from www.appetitemag.co.uk and quote booking o code LORD CREWE APPETITE Starter and main course nly £9 Ts and Cs at www.appetitemag.co.uk for £9 at Ninos, Sun-Thurs Free main course at The Family-owned Nino’s Italian a starter and main course from free restaurant is upstairs in The the happy hour menu, anytime Head of Steam, Durham Gate, Newcastle. Renowned (not just during Happy Hour) main for cooking every dish to order Sunday-Thursday. The Head of Steam is a Durham city gem, and perfectly situated for Ninos, The Gate, Newcastle, with a renowned selection of beers, ales cinema goers, shoppers and tel 0191 261 5799, Facebook and spirits, a varied menu, beautiful garden, city visitors, the menu offers a Ninos The Gate open 7 days a live music and a great atmosphere. Home-cooked food is served range of rustic and sophisticated week 11am to 10.30pm, Happy every day until early evening with light bites, platters for sharing and dishes, including 50/50 pizza Hour Sunday to Friday11.30am- main courses including falafel wrap, Thai curry, steak and ale pie and or pasta, seabass with figs, and 6.30pm, pizza/pasta from £5.95. sausage casserole. There are salads, an all-day breakfast, grill, burger Champagne cocktails. To redeem this offer, take along a and curry menus and children’s selections. appetite readers can now With two-for-one children’s meals copy of appetite or a print out of buy one, get one free meals from the main menu (not specials), Mon- and pasta from £5.95 this is an the offer from our website at Fri, 12pm-7pm until August 4 2011. Head of Steam, 3 Reform affordable treat. www.appetitemag.co.uk Ts and Place, North Road, Durham, DH1 4RZ, tel 0191 383 2173, appetite readers can now enjoy Cs at www.appetitemag.co.uk www.theheadofsteam.co.uk Ts and Cs - www.appetitemag.co.uk

To find out more and to activate your free club membership visit www.appetitemag.co.uk starters

WE LIKE!

munchie & millie. Andrea McManus POP! launched her home and giftware Corn Again, the UK’s company munchie first gourmet savoury and sweet popcorn & millie with just manufacturer, which is based in Consett, is £100. She bought a launching its first snack-size bags. 5kg block of ethically Using only natural ingredients, they are available in two flavours, salty sweet and new chilli and Hot n sourced soap, cut lime, and come in 40g bags priced £1.09. ew it into chunks and Corn Again popped into existence in April shop 2009, founded by husband-and-wife team hand-packaged each Richard and Catherine Furze. Since then, they’ve Spicymonkey piece in fabric and gone from strength to strength and their chilli Spicymonkey, the hot sauce and marinades company, ribbon. Two years on, and fennel flavour was a Great Taste Awards now has its own shop in Low Fell with easy parking. winner in 2010. That means you can pick up a delicious paste on the there are hundreds Corn Again’s original 100g bags are selling well way home and have dinner ready within about 15 of gorgeous giftware in Asda stores throughout the North East, and minutes of walking through the door. items at munchie at various food halls, garden centres including Taking the business up a notch from farmers’ Dobbies, delis, coffee and sandwich shops, markets and country shows, owner Ian Nixon is & millie. There independent cinemas and convenience stores. delighted with his growing customer base at his are handbags and “The 100g bags of savoury popcorn have been premises at 10 Beaconsfield Road, just off the main glad rags, cushions a great success and now we want to grow the Durham Road. market by adding a smaller ready-to-eat size “I started making sauces in 2007, having done lots and ceramics, suitable for lunchboxes and eating on the go. of prep work in pub kitchens when I was a kid, and pretty jewellery, The market is crying out for an alternative to then going to Bradford University, where I became scarves and home crisps and we believe our 40g bag is ideal for interested in spices from around the world. I worked children and adults alike,” says Catherine. for a long time in the pharmaceutical industry and accessories, including Corn Again is at www.cornagain.co.uk then slowly built the business up to full time. - importantly for folk and on facebook and twitter “We do Thai green and red curry pastes, Moroccan ras-el-hanout and lots of hot, medium and mild curry like us - loads of Knitsley Farm Shop bases. The sauces come in pouches and you just add kitchen/dining stuff. meat, fish or vegetables. They’re all made here, so the The range is and Cafe, Consett shop is full of spicy aromas.” …Particularly the pork Spicymonkey also makes an impressive range of chic, unique WE pie. Ours was so good Indian curry powders, Mexican spice mixes, African and surprisingly chilli sauces, marinades, rubs and cooking sauces, affordable. Andrea LIKE! that it was despatched along with loose spices and dried chillies. The lime before we had time to pickle, which is absolutely historic, won a well- is now looking for take a photo of it for this page, but deserved award at the EAT! Festival last month. cheerful, outgoing There’s more than 40 items to choose from, though people to become then no picture could do it justice. spice fanatics will enjoy the extremely hot Monkey Pork pie heaven, plus plenty more Hell, Evil Monkey or Ninja Monkey sauces, while official munchie & Spicymonkey donates 50p from every jar of its Monkey millie agents. besides and a fantastic butchery. Curry sauce to Inti Wara Yassi, an animal (mostly You’d like it there. monkey) sanctuary in the Bolivian Amazon rainforest. munchie & millie, Sunderland, Knitsley Farm Shop, East Knitsley Grange Ooo oo ooo! Spicymonkey, 10b Beaconsfield Road, Low Fell, tel 0191 580 0404, Farm, Knitsley, Consett, DH8 9EW, Gateshead, NE9 5EU, tel 0191 400 591, open Tues-Sat, www.munchieandmillie.com www.knitsleyfarmshop.co.uk 9am - 5pm, www.spicymonkey.co.uk

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WE George Payne LIKE! Butcher’s new Allendale Black Ham made with Tar Bar’l Stout from Allendale Brewery. Follow their butcher Charlotte Harbottle on Twitter @girlbutcher Shop online at georgepaynebutchers.co.uk

peddalling pies for charity Appetite’s own chief taste tester, Gary Ramsay, will, by the time you read this, have completed a gruelling charity cycle ride to Edinburgh in A NEW TAKE ON THE TAKEAWAY just three days fuelled mainly by North East- baked pies. achins Restaurant in Newcastle is flavoursome food cooked with the best Gary, accompanied by a team of nine hardy adding a new twist to the Indian quality produce. cyclists, was due to set off from Tynemouth after takeaway by offering outside “Everyone at Sachins knows our recipes a bacon buttie on July 7 and reach Edinburgh on cateringS with a difference. very well”, said Bob. “We are here to help, so Saturday July 9. Sachins chefs will now come to your if any potential clients have concerns over The team was cycling in aid of the Newcastle- house and cook their award-winning the different dishes, such as levels of heat based international aid organisation No Strings, dishes in the comfort of your or inclusion or exclusion of specific which works to educate kids all over the home. Owner Bob Aurora says: spices, we can advise them. developing world about man-made and natural “Sachins @ Home is a really “Cooked correctly, Punjabi threats to life. No Strings uses puppets made by exciting new initiative for us. cuisine offers an incredible the Muppets team in New York in its workshops, People love the exceptional variety of flavours to appeal which reach millions of kids each year. quality and unique concept to every palate, so we are “Obviously, it’s vital to be super-fit to undertake a of serving our restaurant confident that we will be able ride like this, and we’ve been building ourselves up food at their houses. We can to devise a menu that will suit on pie and chips for weeks now,” said Ramsay prior cater from six to 60 people.” every guest.” to setting off on the expedition. “Joking apart, we With a reputation for subtle Sachins Restaurant, Forth Banks, are taking a good supply of Dicksons’ corned beef spicing and natural ingredients, Newcastle, NE1 3SG, tel 0191 232 4660 pie to fuel us on the way. Wish us luck!” Sachins’ restaurant menu focuses on simple, or 0191 261 9035, www.sachins.co.uk Sponsor Ramsay and team at www.mydonate. bt.com/fundraisers/nostringscandc

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Izzy’s WE Interesting LIKE! WE Italian LIKE! Dressing It says on the jar that this is ‘an exciting up in blend of spicy peppers, arms herbs and garlic’. We The Spice Cube, roviding a tasty and sunny butchers and venue manager Newcastle (weather permitting) Tom Lowenstein says: “We’re think that doesn’t The Spice Cube is musical Sunday throughout becoming increasingly popular quite do it the July,P the Cumberland Arms in as a venue blending real ales and an absolute gem; a Newcastle’s Ouseburn district is ciders with good food and great justice it deserves. haven of all that is putting on a BBQ to accompany live music and folk music. We’ve It should also say its popular Sunday lunch and been CAMRA’s regional cider pub great about India coincide with local festivities. of the year for the last four years, it’s superb. It’s all wrapped up in a On Sunday July 10, the fabulous and hope to make national pub of home made in Baghdaddies (pictured) will be the year soon.” chic, contemporary Barnard Castle by package. playing outside, with more live A daily menu is served from music on the following Sunday, lunch till late, with meals cooked the people who The team at the July 17, while on July 24, more in its own kitchens including restaurant have had a music will mark the last day of the ham and eggs, £6.50, belly make Christopher’s Ouseburn Festival. pork pad Thai, £7, ploughmans fabulous few months, The Cumberland Arms prides £6.50, and Craster kippers, £7. Cosmic Carrot scooping Best in the itself on its ever-changing food Sandwiches, nachos and hummus Chutney, among North East in the menu, with a traditional Sunday are, according to Tom, ‘taste dinner served between 1pm and sensations’, although he says other gems. Tangy! highly prestigious 4pm, with home-made Yorkshires it himself. Izzy’s Interesting Italian and hotly contested and locally-supplied vegetables at Cumberland Arms, James Dressing, £2.95 at Coppers £7, with a starter or dessert for an Place Street, Ouseburn Valley, 8 till 8, Princes Lane, British Curry Awards additional £2 each. Newcastle, tel 265 1725, Newcastle, NE3 5TT 2010 and Best Curry All the meat comes from local www.cumberlandarms.co.uk Chef in Newcastle and the North East. High Tea at Rosie’s, Gosforth The Spice Cube Where to start with Rosie’s? A true gem has mash. And during the school holidays, specialises in appeared in Gosforth, albeit in the shopping they’re doing take-out picnics, centre, but they’ve knocked down the back walls with specially-made scotch superb, authentic onto the lovely park behind, and it’s all really eggs, sausage rolls (mmm!) cuisine prepared by quite stunning. sandwiches, soup, and international chefs Brother and sister Catherine and Richard whatever’s on special that day Winfield - Catherine front of house, chef Richard from the patisserie, like a and presented in in the kitchen - buy locally, make everything on slice of Bakewell tart. groovy, open-plan site and serve it in the manner to which we should It’s also a shop, so all be, but sadly no longer are, accustomed. you can buy your cake surroundings with a Pop in for a coffee and cake, or for £10.50 you and eat it at home, if chic mezzanine floor. can have tea - proper tea - with a three-tiered cake preferred, or you can We love it; you should stand (doilies and everything) and home-made pre-order desserts like scones, clotted cream, patisseries and sandwiches vanilla cheesecake to pick try it. with their crusts cut off. up for dinner parties. And they The Spice Cube, The Gate, A bistro as well as patisserie, you can also have make their own ice cream. Nice Newgate Street, Newcastle, lunch, with mums dragging children in off the name, too (writes Rosie McGlade...). NE1 5TG, tel 0191 222 1181, swings for home-made children’s pizza, chicken Rosie’s, the Gosforth Centre, Gosforth, Newcastle, www.thespicecube.com goujons, hand-cut chips and special bangers and Telephone: 0191 213 6220, open 10am-5.30pm

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Villa Rinaldi. A light fizz for happy WE summer days in the LIKE! garden, we can’t resist. Perfect with pine nut and pesto cheese from Il Piccolo, Corbridge. Villa Rinaldi, £29.00, Il Piccolo, Corbridge, www.ilpiccolo.co.uk

Rocking menu Newcastle’s LYH pub is celebrating the return of rock gods Iron Maiden to the region with a special day incorporating all things Maiden, including some rocking food. The day, on July 23, marks the band’s gig that night at the Metro Radio Arena and the day starts early with a DVD showing of the classic World Slavery Tour in 1984 (pictured). Throughout the day, LYH will be running Iron Maiden Mastermind and customers will be entertained by guest DJs, Iron Maiden Karaoke and prize giveaways. There is also a special Iron Maiden Menu for the day, including Dave Ruby Murray (curry) and Eddie burgers topped with Janick Gherkins. After the Arena gig, the pub will kick into its usual Rock Night with DJs Mel & Graeme, who will be manning the decks until 2am. John Chandler, Manager of LYH, said: “We New crops for Vallum have a great following for our rock nights and thought it would be a great idea if we dedicated It’s all go at Vallum Farm and Tea Shop by Michelin-starred chefs, up and down the whole day to the concert. You can’t ignore in the Tyne Valley, where there’s a new the field. the importance of a band such as Iron Maiden in ice cream flavour and lots of activity on His produce is also used in the Vallum the world of rock and metal; they have dominated the four-acre veg patch. farm tea room and Ken is planning to their field for more than 30 years, selling more First to the ice cream, and the 20-plus start Saturday morning pick-your-own veg than 80 million records.” flavours made from the milk of owners sessions, so keep your eye on the Vallum Janick Gers, lead guitarist from Iron Maiden, Vicky and Peter Moffitt’s brown Swiss website and Twitter feed for news of that. recently visited LYH sister pub The Cluny and cows have been joined by a fabulous Meanwhile, on Vallum fete day, Sunday signed a Jack Daniels-branded Fender guitar, new bannoffi flavour, which is proving a August 14, there will be an open day which will be auctioned at a later date in aid of the potential rival to Vallum’s current customer at the veg patch and an open kitchen current company fundraising initiative to build a number one, lemon meringue, which is on the field selling dishes made with new school for children in Nepal. made with home-made lemon curd. Ken’s produce and produce from Bywell LYH, Northumberland Road, Newcastle, hosts Famed specialist veg producer Ken Smokery, which also has a base there. a weekly ROCK@LYH rock night. Holland also has a four-acre plot at Vallum Vallum Farm, Eastwallhouses, Military For more information about LYH’s Iron where he uses the Moffitts’ vintage Fergie Road, Newcastle, NE18 OLL, tel 01434 Maiden Day on July 23, contact John Chandler, tractor to move his produce, which is used 672 652, www.vallumfarm.co.uk tel 0191 232 1308

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Extra ‘perc’ from Ringtons Ringtons, probably best known for its door-to-door tea services, is fast expanding its coffee empire, supplying some of the North East’s best restaurants and hotels in addition to its loyal doorstep customers. Ringtons, which has been based in Newcastle since 1907, offers a one-stop shop to the trade under the Ringtons Beverages brand, supplying a vast range of coffees and teas, equipment, ancillaries, barista training and more. Northumbrian herd Its customers include such noted serves up local Magic names as Café 21, Fenwick, he distinctive taste of High House ice cream and have pronounced it delicious. Farm Brewery’s Matfen Magic ale is We will be selling the new ice cream at our Marriott and Radisson and the available in a new Jersey ice cream visitor centre throughout the summer.” company is opening a new nowT being served at the brewery and at Wheelbirks’ Hugh Richardson (pictured Northumberland dairy Wheelbirks. with Heather, above) added: “It’s got a training school at its Byker, And, even better, Matfen Magic Ale ice beautiful creamy flavour from our Jersey milk, Newcastle headquarters in cream contains less than 1% alcohol, so overlaid with the malty and caramel notes of there’s no hangover to be enjoyed later. the Matfen Magic beer. It’s unique, delicious September, offering full barista Matfen Magic 4.8% ABV ale has already and a real hit in our ice-cream parlour.” and equipment training. been used locally as an ingredient in Matfen Magic ice cream is on sale at High sausages, chocolates, cakes, bread and even House Farm Brewery, Matfen, For more information, contact Ringtons, toiletries. Heather Scott of High House Farm www.highhousefarmbrewery.co.uk tel 0800 046 1444, Brewery said: “All the brewery staff and and Wheelbirks Farm, Stocksfield, email [email protected] customers have enthusiastically tasted the www.wheelbirks.co.uk

Well - loved an d well - established, The Spice Cube is passionate about real Indian food. Owner Jalf Ali has set himself the personal challenge of introducing Tynesiders to a true taste of India. Curry house cooking is out and traditional dishes take centre stage. An experienced team lovingly prepare each dish in the authentic way using technical know - how and drawing on first - hand knowledge. Jalf’s team of chefs recreate familiar favourite dishes in a way most customers have never tasted before.

TTheel: Gate,019 1Newgate 222 1Street,181 Newcastle, NE1 5TG Tel: 0191 222 1181 Email: [email protected] Email: [email protected] www.thespicecube.com www.thespicecube.com

12 appetitemag.co.uk starters

In the Chare, Hexham Whenever we’re in Caf Hexham, we like to stop é off at In the Chare, tucked stop away between Fore Street and St Mary’s Wynd writes Gary Ramsay. It’s fairly tight for space inside, but they make good use of what they have and they’ve got a pleasant outdoor courtyard for warmer days. We tend to get there mid-morning on a Saturday and the kids always insist on a mini bacon baguette - crispy bacon served on a crusty roll, available with mushrooms (£2.10) or without (£1.90). One has it with, one without and Dad always goes ‘with’. It goes down a treat with a flat white. We’ve also visited at other times of the day and there’s always a good selection of cakes, scones and snacks available. Lunches look particularly tasty and are on the list for the next sunny day when we’re in Hexham. Keeping it in the family It’s worth looking it up for yourself; you’ll enjoy it. ne of Northumberland’s best-known on unique dishes which fuse his Bangladeshi/ Food: Breakfasts include bacon mini baguettes, Indian restaurants has been taken Persian heritage. croissants, toast, beans, yoghurt and smoothies. over by the son of its first owner, “Our philosophy is to build our menus Lunch includes a soup and sandwich deal Owho has also come out of retirement to around original, unique dishes which cannot (£5.90), a range of tasty baguettes, croissants, create new dishes from his own secret be found anywhere else,” said Mr Raja. “Our wraps, salads and a daily specials board. spice blends for the new menus. unique recipes are exclusive to us and the There are also some fantastic puddings, Nahil Raja has now officially taken over recipes remain a closely guarded secret. including lemon and lime cheesecake and Diwan-E-Am in Hexham, following in the “I am testing new recipes and spice blends meringues. Children are catered for with snacks footsteps of his father Dewan who founded all the time, and new dishes only reach the priced from £1.90 and a hot pasta dish at and ran the restaurant very successfully menus once they have been fully tested.” £2.60. At other times of the day you can enjoy a between 1983 and 2005. Mr Raja’s original regulars are now homemade selection of scones, cakes, biscuits, “I’m delighted to be following in the returning to the restaurant. “We can genuinely tray bakes and delicious Wheelbirks ice cream footsteps of my father,” said Nahil, 32. “I spent say we have dishes here you will not find from down the road in Stocksfield. a lot of my childhood in the restaurant and we anywhere else,” said Nahil. “Some of my all have very happy memories of the 22 years father’s recipes are so secret he will not reveal Drinks: Coffee is Café Direct and fair trade. our family originally owned it. the spice blends to anyone; not even to me. There’s also a great selection of teas - builder’s “Now my father is supporting me in “He will mix spices for us in his own and speciality - hot chocolate, smoothies and rebuilding Diwan-E-Am’s reputation, and we kitchen and bring them to us. It is this soft drinks. For those preferring something a little are proud to be serving unique dishes created uniqueness of our dishes which our stronger they also serve wine, bottled lagers and by him from his own secret spice blends. customers most enjoy and our customers are Wylam beers. “When we first took over, it did feel odd pleased to see Diwan-E-Am back in the hands standing here, in my father’s shoes. I have of our family.” Open: Mon-Sat 9am-5pm, Breakfast served until learned everything from him and it is a real Diwan-E-Am, 23 Priestpopple, Hexham, 11am, Lunch served 12-2.30pm privilege to follow in his footsteps.” NE46 1PN, tel 01434 606 575, open Mon-Sat Nahil’s father, Dewan, 67, has created the 5.30pm to 11.00pm, Sunday 6.00 to 10.30pm, In the Chare, 19 St Mary’s Chare, Hexham, menus at the restaurant and prides himself full take away menu NE46 1NQ, tel 01434 608 558

appetitemag.co.uk 13 starters

WE LIKE!

Jenkins & Hustwit Northumbria Rice Cake This is a little belter – a sublime blend of butter, sugar, eggs and flour made all the better by the addition of ground almonds (great for adding flavour and moisture to cakes), ground rice and almond essence. Northumbria Rice Cake £3.50, Brambles Food Hall, Poplar Tree Garden Centre, Shincliffe Village, DH1 2NG The root of all

Butterfingers great cakes sumptuous sweet Tell your children the beautiful chocolate cake in front of them contains beetroot and the chances pickle are they will turn their noses up. Sweet and tangy, Tell them after they’ve eaten it and they won’t perfect for pork pie believe you, which is just fine. Sisters Jane Slater and Fiona Woodcock created and cold sausages, The Cake Root company after experimenting with this is a king substituting a good deal of the sugar in traditional of pickles. cake recipes with fabulous local root veg. The result of their many hours’ experimenting in It’s a proper, their kitchen are some of the best cakes we’ve yet traditional to taste, all made with local ingredients and using Honey Farm and vegetables direct from Tritlington a lot less sugar than conventional recipes thanks Farm and farmers’ markets. treat; great to the natural sweetness of vegetable ingredients Cake Root signature varieties include parsnip consistency, such as parsnip, sweet potato, beetroot and carrot. with lime and ginger, sweet potato with coconut super tangy, The latest flavour, an unlikely sounding but and honey, and carrot with orange and walnut. absolutely delicious courgette, pistachio and lemon Individual portions are packed in practical and madly cake, is baked with courgettes, sunflower oil, free- biodegradable and compostable containers, moreish. range eggs, lemon juice and lemon zest and has a complete with biodegradable serviettes and little WE Best in a lemon drizzle topping. The result is fabulously tangy. cake boards - sooo cute! LIKE! Jane and Fiona, who have until recently been Cake Root products are available at a variety mature based in Longframlington near Morpeth, have just of outlets, including Shoreline Café, Craster, cheddar bap. bought a redundant sawmill near Belford and hope, Stewart and Co, Jesmond, Root Bean Coffee Butterfingers sumptuous planning restrictions allowing, to convert one of the House in Bedlington, Eleanors Byre, Embleton sweet pickle £2.35, Angel’s buildings into a new Cake Root Bakery. and online at the excellent food website Share delicatessen, Grange Their ingredients are all local, with free-range www.foodlocalfood.com Road, Darlington, DL1 5NA eggs from Sunny Hill Farm, honey from Chainbridge For more info, see www.thecakeroot.co.uk

14 appetitemag.co.uk starters The bees’ knees The bees of Washington Old Sadly, the bees which supplied Hall could be said to have made the honey didn’t survive last the ultimate sacrifice, having winter, but they have now been produced the honey to make a replaced by two new hives. sumptuous new beer before their It is hoped their 10,000 untimely demise last winter. bees will continue to harvest Their legacy lives on in a new the wildflower meadow and honey beer by Whitley Bay-based surrounding gardens for nectar Delavals, producer of beers fit to drink, and money from bearing the names of fellow every bottle sold will help care Yum Yum Cookie, yum National Trust properties for the bees. Souter Lighthouse and Fittingly, Washington Old e stumbled across Yum butter, an egg and vanilla essence Seaton Delaval Hall. Hall is the ancestral home Yum Cookie Mixes and the jars are designed as gifts Described by Delavals of the first US president, in the Taste tent at for aspiring cooks and children. as ‘a sweet golden George Washington, who WNorthumberland County Show The large jars (£9) come in ale with a tantalising is known to have enjoyed recently and we were smitten. Belgian white chocolate, pecan blend of biscuity malt, a sweet tipple. A beer They’re sealed jars with all the and cranberry or Belgian dark light floral aromas and recipe from 1757, written dry ingredients required to make chocolate, pecan and cranberry warming honey’, the in Washington’s hand, scrummy home-made cookies and and make 18 - 20 large cookies 4.6 per cent brew is called for an astonishing they make a great gift. Plus, local The small jars (£7) come in on sale at Washington three gallons of molasses deliveries are free. Belgian white chocolate and Old Hall and other to be added and chances The makers use the best cranberry, Belgian dark chocolate National Trust are the man who led the ingredients, including Belgian and M & Ms, and Belgian dark properties, Fenwick in American colonists to chocolate chips, hand-chopped chocolate and pecan. Yum! Newcastle, Dobbies victory over the British also pecans and naturally sweetened For more info, see www.facebook. Garden Centres and enjoyed the odd tankard of cranberries. All the cook requires is com/yumyumcookiemixes selected farm shops. honey beer too. Hic!

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Full Sunday roast lunch served from 12-3pm (Booking essential) Opening Times: Tuesday to Saturday 10am - 5pm Sunday 10am - 4pm • Closed Mondays Call (01207) 592059 Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley, Consett DH8 9EW. We are just a few minutes away from Consett Town Centre. Debit and cards accepted • Baby changing facilities • Disables access “The kitchen is my retreat, but I’m never shut in on my own... we always have people round to eat...”

16 appetitemag.co.uk kitchen confidential

SwingKing of

point out that their main oven door pulls down. Ladies and Gentlemen, appetite brings you But it’s one of those large gas ranges and there’s another section to the side, where the Newcastle’s favourite singer, Jason Isaacs, at home, lamb’s slowly cooking. Its door opens to the side, as he cooks up dinner for Rosie McGlade. With a like a room door; there’s a split second when Jason is visibly flummoxed. little help from his wife. And daughter... “I feel like I’m in one of those 70s sitcoms,” he blushes, “with the boss coming round for supper. When we arrive at Jason Isaacs’ house in ironing board folds neatly away and the yellow It’s like, ‘quick! Pretend I’m a Michelin chef!’” Gosforth, Newcastle, the photographer T-shirt goes on. The fizz is popped and the Bless. He’s possibly had a bit of help putting and I, he’s in his underpants, ironing. master takes to the stove. this together (the lamb didn’t get in that oven by (Ladies, can you imagine...) Okay, he has Flames flare, oil sloshes round to be fired itself) but we can’t all be experts at everything. a T-shirt on, but the picture I’m sharing is at by garlic and other ingredients, a pinch of Or know how everything works. one of sheer domesticity. brown sugar, a daring dash of rum, and then the The steaks (Costco) have been cooked for Jason, Newcastle’s beloved crooner, sax prawns. It’s a quick starter, done in five minutes, two hours on a low oven with salt, pepper and player, maker-of-hairs-stand-up-on-the-back- and it’s delicious. a little oil. What a great dish for supper with of-your-neck, ITV’s national crooner of the And the truth is, Jason made it all by himself, friends. It more or less cooks itself, and they’re year, filler of concert halls, darling of shrieking though there’s another little truth (let’s face wonderfully tender. women, I could go on, and here he is in his it, it’s not just good food which makes for an The parboiled potatoes (ExtraSpecial from boxers surrounded by kitchenware entertaining dinner party...) we’ll keep tucked Asda) are roasted with olive oil, rosemary, There’s a pan of potatoes, peeled and away until Jason hunts down the lamb. Maldon salt - which is good for you as it still has blanched. Jason did that. There’s lamb in the Let’s just first describe the big, open-plan its trace elements and minerals, unlike table salt oven. There’s a dish of chopped garlic, one kitchen; the result of a major extension five or (this from Sharon) - are gorgeous. of chillies and one of flat-leaf parsley for the six years ago. It’s fitted with beautiful wooden The grated cucumber that goes in the tzatziki gambas pil pil. There’s a bowl of home-made units, has a leather sofa along one wall, windows is first drained, so when it’s added to the Greek tzatziki. Somewhere, we hear, there’s a cake. to a pretty garden with trampoline out the back, yoghurt, garlic, salt, pepper and oregano it stays All is in order, all is calm. Jason’s wife Sharon children’s paintings dotted about and a sturdy thick and creamy as opposed to runny, and shoos their two children, Isaac, 12, and Daisy, Barker and Stonehouse table in the middle. there’s a colourful home-made crunchy coleslaw. 10, off to tennis with their friend Bryn, the Familiar territory to Jason. And it’s only fair to Jason hardly slept last night with worry, he

appetitemag.co.uk 17 tells us. Magazines don’t normally ask him to make dinner. Sharon remains all smiles, saying little. They’ve been together since they were 16. “I think we’re quite lucky in Newcastle at the moment,” says Jason, steering the conversation away from home cooking, which we’ll allow because he takes Sharon out every week for a romantic meal. “There are a lot of good places in town. I like Six at the Baltic, where you always feel it’s a special occasion, and Jesmond Dene House is a lovely spot with great food. “They do live jazz nights on Mondays at the Cherry Tree on Osbourne Road in Jesmond; really good bands and a quality set menu. The chef seems to do a bit of what he fancies from all over the world.” Pudding is a fabulous dark chocolate cake made with Guinness and served with strawberries and ice cream. Jason? No, Daisy this time. It’s Daddy’s favourite. We’re lucky, because normally Jason would be out playing cricket, or football, or tennis, by now. Most days he runs five miles. “I had to lose a stone because I was struggling to get into my stage suits,” he says. Talking of which, his sailor suit is on a hanger near the kitchen door. There’s one that gets a good reaction from audiences. Anyhow, one course down, and he finally has Jason Isaacs has a string of stage to leave. A late five-a-side fixture. “Is this not performances coming up over the the life of a chef - deriving his pleasure from summer. They include: everyone else eating?” July 9 Vermont Hotel, Newcastle. Dinner One thing we can confirm is that Jason dance in aid of Teenage Cancer Trust makes great mash. The kids, home from tennis, are served with huge dollops of this familiar July 14 Duke of Wellington, Newton, near signature dish with bangers before he departs. Corbridge, Northumberland “I always source my sauces from local July 15 Dinner & Cabaret, sources. If I’m doing a Thai curry I only use Gosforth Park Hotel, Newcastle Northumbrian coconuts. Or go to Asda, within Aug 18 Mansion House, walking distance,” he quips. Jesmond, Newcastle Ah, Jason, ever the entertainer. And if he’s a fine solo singer, he does a mean double act in For bookings, and to hear Jason sing, see the kitchen with Sharon. And Daisy. Did we say www.jasonisaacs.co.uk that out loud?

Handmade soft set jams, marmalades, chutneys and curds with no additives For info on where to buy my products visit: www.jrjams.co.uk ITALIAN ANd EUROPEAN CUISINE or visit our factory shop: Open 7 days a week for lunch and dinner Unit 1 Mercia Way, Bells Close Ind. Estate, Lemington, Newcastle 63 Front Street, Cleadon Village, Sunderland SR6 7PG NE15 6UG Tel: (0191) 519 1747 - Fax: (0191) 537 1995 Tel: 0191 2290333 Opening hours: 9-1 weekdays, 9.30 to 12 Saturday Email: [email protected]

18 appetitemag.co.uk Ma’ida Table Spread, Hexham Road, Walbottle, Newcastle, NE15 9SR, Tel 0191 267 0987 / 0191 229 1177, www.maidatablespread.co.uk The spice of life

Anyhow, cautiously anticipating that can’t-move, post-curry Rosie McGlade feeling, the four of us first modestly select two starters to share (Golda ghingree special, two big spicy fat prawns, and Ma’ida enjoys a very modern treat, a selection of favourite kebabs), and find that we needn’t curry experience at have worried. Not a bad start at all, and we’re still hungry. Along with the mango, the waiter recommends a further three, the new Ma’ida spicier curries; Jalley jhul, tandoori king prawns with coriander which is said to be Madras hot (it isn’t quite), Chicken shatkora, Essentially, curries fall into two made with the shatkora citrus fruit, a brow-raising, tangy and categories. Those you yearn for when interesting dish, and Jal jhul hansh, a beautifully-tender duck you’ve overdone it somewhat, the curry. We share two pilau rice dishes and a garlic chilli keema stonking piles of masala in bright red nan, which are elegantly executed and quite delicious. ghee-ridden goo, and those that appeal to All very tasty, very tasty I’d say, and none of the over-full our more refined moments, when we want feeling some heavier curry sauces can induce. Here’s a curry something fresher, lighter and a bit house big on fresh ingredients that serves up your supper with more inventive. real sophistication. Another thing - don’t be expecting your usual While there’s surely a time and a place four pints of lager. You won’t get them as they don’t serve in all of our hearts for both, the most alcohol here. sophisticated curry monster in you will be That said, you can take your own. Which works out much, happily calmed by the offerings of Ma’ida, a much cheaper, and they’ll happily uncork it and supply all the new restaurant and takeaway in Walbottle, glasses. Add to that the fact that main courses are mostly all west of Newcastle, where the chefs conjure under £10, and the bill isn’t going to make you wince. up refreshingly contemporary offerings from The owners have made a big effort to make the place look the sub continent. fresh and modern with beautiful water features and coloured Chicken mango ajwa, anyone? Here’s a lights on the ceiling that change from blues to greens. The bright orange dish for a change, humming seating is lovely, really comfy; ten out of ten for that. They’re with fresh tropical pulp and cream. It’s also a really nice staff, ready with a smile and a few interesting absolutely delicious, and I’d go back for anecdotes if you’ll hear them. that reason alone. Sweet but still spicy, and So. No hangover, no broken zipper and no squabbling over virtuously fruity. Simply smelling it was a treat the bill, which is too modest for arguments. Dollop of ghee? in itself. Mmm. I’d like to be back there now, Not tonight, thanks. Ma’ida is a curry house for those of a more

supper indeed (NB, it’s open at lunch times). dignified disposition, and a very good one at that.

appetitemag.co.uk 19 Summertime at Michelangelo

Lunch- 3 courses only £5.95 (Mon-Sat until 4.30) Early Bird- 3 courses only £6.95 (Mon-Sat 4.30-7.00) Sunday lunch from only £7.95 Fosters, John Smiths and Strongbow only £2.50 every day until 7 pm Childrens Adventure Playground - now open Free Function room - available for bookings

Christmas Party Nights - Please ring for details.

Michelangelo Hotel Stella Road, Ryton Tel 0191 4132921 www.michelangelos.org.uk recipes

starter main pudding In good stead Battlesteads is something of an institution in the Tyne Valley. Home of great beer, great accommodation and superb food, we can see no reason to resist its charms

Nestled in the heart of stunning Hadrian’s in four hours and everything grown on-site is Wall country, Battlesteads has much to free from artificial fertilisers and herbicides. offer; a cosy bar and lounge area with Battlesteads has also recently introduced five real ales, an attractive restaurant and hoki and hake in place of less sustainable conservatory with views of the walled haddock, cod and monkfish, and one of the garden and 17 en-suite rooms. newest popular dishes is pan-fried hake fillet Owners Richard and Dee Slade have won a wrapped in prosciutto with wild garlic and clutch of prestigious awards for the outstanding hazelnut pesto, roasted heritage potatoes and service at Battlesteads and the hotel’s great greens from the garden. strides towards sustainable tourism. It was also Dessert chef and chocolatier Dee Slade voted 2010 Great British Pub of the Year by tempts the taste buds with her award-winning the Morning Advertiser pub trade magazine. masterpieces while breakfast at Battlesteads Most of the food served in the restaurant is a treat in itself with smoked haddock and is either grown in the two-acre garden and kippers, black pudding made on-site and two poly tunnels or sourced from independent local, award-winning preserves. Start there producers within 25 miles of the village. Chef and it’s unlikely you will want to leave until Eddie Shilton (pictured) promises field to plate after breakfast next day. appetitemag.co.uk 21 recipes

Wild bass, brown shrimp and lentils with ...The perfect mid-summer dish, white onion cream fresh, light and everso simple... Serves 4 perfect for lazy days and holidays Ingredients 4 wild bass fillets rapeseed oil salt and freshly ground black pepper Lentils 1 large knob of butter 250g puy or brown lentils (soaked) 1 carrot (finely diced) 1 celery stick (finely diced) 4 cloves garlic (finely chopped) ½ onion (finely chopped) 250 ml white wine 1¼ litres chicken or vegetable stock 75g brown shrimps or prawns Black kale (shredded) White Onion Cream 115g butter 2 large onions (finely chopped) Method For the lentils Melt the butter in a large saucepan and gently soften the garlic, onion, celery and carrot. Add the lentils and stir to coat with the butter. Add the white wine and stock, cover and cook gently for 20 to 25 minutes (until cooked but still slightly firm), adding more stock if needed. Stir in the shredded black kale, shrimps or prawns and keep warm.

For the white onion cream Melt 115g of butter in a non-stick pan and add the chopped onions. Cook very slowly and gently until the onions are soft and slightly coloured. Purée the onions and add salt and pepper to taste.

For the wild bass fillets Pre-heat a skillet or non-stick sauté pan Brush the skin of the wild bass with a little rapeseed oil and season. Place skin side down onto the skillet for 4 minutes, turn over and take off the heat. To serve Place the lentils in the centre of the plate, spoon the warm white onion cream around the risotto and top with the wild bass fillets.

22 appetitemag.co.uk recipes

...A rich starter and indulgent pudding, this is food like mother used to make, only perhaps even better...

Blood orange, hazelnut Smokey game and and treacle tart chestnut soup Serves 6-8 Serves 8-10 Ingredients Ingredients 1 large potato (peeled and diced) Filling 500g cooked chestnuts (peeled and 50g unsalted butter chopped) 130g golden syrup 5 rashers of smoked pancetta 225g fresh brioche, breadcrumbed 1 medium carrot (peeled and diced) finely grated zest and juice of 1 blood orange 1 medium onion (finely chopped) 25g toasted hazelnuts (finely chopped 2 celery sticks (finely chopped) without skin) 300g piece of venison loin or fillet or any other scraps of game Sweet pastry 2.5 litres of game stock (made from venison 175g unsalted butter bones or any game carcasses) 240g plain flour small handful of fresh thyme (finely 50g sifted icing sugar chopped) 60ml cold water Method Method Lay the pancetta rashers over the venison For the sweet pastry loin. In a medium oven (150C or Gas Mark Add the icing sugar to the flour and stir 5) roast the meat until the pancetta is to blend. browned and all the fat has separated. Rub the butter into the flour until the texture Use the fat to cook the carrots, potato, onion is similar to a crumble mixture. and celery for 5 minutes without colouring. Add water and fold in lightly until the pastry Add the chestnuts and any cooked scraps of forms and binds. Wrap in clingfilm and game into the vegetables. refrigerate for 1 hour. Pre heat the oven to Cover with the stock and add the fresh 200C, 400F or Gas Mark 6. thyme then cover the pan and simmer gently Roll out the pastry to line a 9-inch flan ring for 40 minutes. Meanwhile, slice the venison (loose bottomed). Blind bake for 10 to 15 finely and then chop into small pieces. Chop minutes until set. the crisp pancetta into small pieces. Remove 60% of the solids from the pan and For the filling blitz to a puree, then add back into the pan. Melt the butter and syrup together. Add all Add the chopped venison and pancetta, stir the other ingredients in the melted mixture. and season to taste. Pour into the tart case. Bake at 180C, 350F or Gas Mark 4 for 15 to 20 minutes. To serve Pour the soup into warmed bowls, garnish To serve with fresh thyme and serve with warm Assemble as in the picture. bread and butter. appetitemag.co.uk 23 Girl Butcher The Red Lion at Milfield 21st We offer a good range of real ales Century girl using local and national brewers from both sides of the Border Jane Pikett meets Charlotte Harbottle, We are situated 9 miles South of the Scottish Border on the A697 in Milfield, one of the few female butchers in Wooler, Northumberland NE71 6JD. the region, a prodigious blogger and Telephone: 01668 216224 www.redlionmilfield.co.uk Tweeter and a barmaid to boot

Charlotte Harbottle has spent the precision, making the most of every bit of the afternoon butchering an arthritic pig. How animal which has, after all, made the ultimate does she know? You can tell, she says, sacrifice for the sake of our bellies. from the condition of the meat. Her days are varied. She might be making Blimey, I didn’t know butchers were sausages and haggis, or knotting the joints detectives. This is all a bit Prime Suspect, isn’t ready for sale. And whatever her task for it? “Yeah, I always think it’s a bit like CSI at the day, she treats the carcasses under her times,” she says. “But honestly, you can tell knives with real respect. so much from the meat; how an animal was Oh, and she’s also a dab hand at chicken reared and died, whether it had any health liver pate, so the day after we meet she is due issues. It’s fascinating.” to make 150 portions of it for her wedding, Fascinating also, she says, to be learning due to take place just 48 hours later. her trade under the supervision of her boss, She’s working right up to the day before veteran Newcastle butcher George Payne. her nuptials to classical singer Anthony Serving fresh quality ice cream “It was him who told me the pig had Harbottle, despite the fact that they are doing made using the milk from our prize arthritis,” she says. “The man’s just amazing. all the food themselves. I call it madness; winning herd of dairy cows He knows so much.” she is admirably calm. “I love the fellowship Charlotte is still training but knows enough of food, so it seemed only right to do it Safe Children’s Play Area • Ample now to put her love of writing into a blog and ourselves,” she says, no hint of stress at the Car Parking regular Tweets about her trade, writing under prospect of readying herself for the biggest the online pseudonym Girl Butcher. day of her life while catering for 150. Opening Hours: She also relishes her role both front A theology and RE graduate, Charlotte had and back of house at Payne’s butchers in her first taste of butchery with a part time job April to October, 7 days a week, Gosforth and Fenwick’s food hall in the city in her university city of York. 11am to 6pm centre. “I love talking to people about the Her mother comes from farming stock meat, where it’s come from, how best to cook and is an agricultural lawyer, but that is the it,” she says. “It’s a really enjoyable part of the extent of her preparation for such an unusual Morwick Farm, Acklington, job and I have a real passion for it.” student job, but Charlotte took to it like a Morpeth, NE65 9DG She also enjoys the artistry and science duck to water and had no doubt of her calling T: 01665 711210 / 07740 794465 of butchery. There is something enthralling after graduation. www.royaldouble.com in the precision of trimming a pig’s head, she “I love the classless nature of a butcher’s says, removing the cheeks carefully and with shop,” she says. “You can come in with 50p in

24 appetitemag.co.uk Girl Butcher

Girl butcher at a glance Favourite meat dish Calves’ liver lightly fried in shallots and garlic and served with spinach and rocket salad Fridge/store cupboard staples Red onion marmalade, sausages of every variety, lots of bacon, every mustard variety imaginable, condiments - many, many condiments; I’m sinking in them Favourite beer (she’s a barmaid, after all) Deuchars IPA or Bombardier. A pint of. Food inspiration your purse and buy a good chop, or £300 to position of being both butcher and barmaid My dad Peter Mitchell, former director of spend on a big dinner party; either customer at The Queen Victoria in the High Street, programmes at Tyne Tees TV. He’s a is just as important. “In fact, I love the cheaper Gosforth, where George Payne’s meat is great cook cuts of meat and I really enjoy advising used on the new menu. “At least I can vouch Literary inspiration customers about what they can do.” for the quality of it!” she says. “George I love to write. It probably comes from my Charlotte’s sound advice is to build a specialises predominantly in rare breed meat paternal grandfather James Mitchell, who relationship with your butcher. If you’re and the produce used at the pub is the best wrote the TV series When the Boat Comes In concerned about sourcing and slaughtering, quality. The Sunday lunch is fantastic; I know Easy dinner party just ask; your butcher should know the because I probably butchered it.” Leg of lamb (on the bone, slow cooked) provenance of every joint on the counter. Follow Charlotte on Twitter @girlbutcher with anchovies and paprika. The anchovies If you’re lacking inspiration, or knowledge, and her blog at www.girlbutcher.co.uk melt away, so even for those who are fazed ask again, she says. “Your butcher should George Payne Butchers, Princes Lane, by the combination or don’t like fish, it works. be able to advise you as well as any chef,” Gosforth, and Fenwick, Newcastle, It’s stunning and a bit different from the says Charlotte who is now in the unusual www.georgepaynebutchers.co.uk usual rosemary!

appetitemag.co.uk 25 Strawberries Summer means strawberries, at least to Rosie McGlade, who goes in search of the perfect strawberry at some of the region’s pick-your-own farms

in a jam People may scoff, but when I was little or just with ice cream or cream,” she adds. there was a pick-your-own where they’d “Those seem to be the favourites.” weigh you before you went in and then Frank Elgey has been growing pick-your- Cambridge Vigour - there was nothing else again when you came out. I’ve had to own strawberries since 1972 at his farm near at the time, and it was lovely. But it’s nice to check with my sisters I didn’t dream it. Piercebridge, up-river from Darlington, with experiment with new things.” The point is, if you’ll pardon the awful pun, a view right up to the dales. He reckons they At Plawsworth Farm near Chester-le- people tend to scoff a lot. Pauline, at Castle lose a third of their annual crop to thieves, Street in Co Durham, farmer Harry Johnson Eden Fruit Farm, where they grow nine snackers and tramplers. “But you either put is taking the summer off after 28 years different varieties of strawberry, says last year up with it or don’t bother doing it,” he says. of providing locals with strawberries and they even saw people equipped with squirty “People don’t just come for the fruit, but raspberries. “We don’t know what to do with cream for a feast in the fields. “We had to for the day out. We might not be loads less ourselves,” he says. “We’ve been having close for some days,” she says, “because we expensive than supermarkets, but we have barbeques; unheard of! But to be honest, didn’t have enough ripe ones left.” much nicer varieties, and we have regular given our sandy soils and the fact that it’s The strawberry season is short, but it’s customers who come back year after year.” barely rained all spring, it’s a good job we’re delicious. Castle Eden is open mid-June Symphony is Frank’s favourite variety. It’s missing this year.” to mid-July, depending on the weather (in mine, too, incredibly sweet and very, very Lanchester Fruit Company in Co Durham a good year, the season can stretch to six pretty. He also likes Sweetheart, which is a is preparing for the season with a wide range weeks) so there’s a tight margin for making new one. of crops - though believe fewer people are a living. You’re not supposed to eat them all “Most supermarkets, nearly all, I would making jam these days - as is Brocksbushes, before you buy, and Pauline, whose favourite say, sell Elsanta exclusively. I don’t like on the A69 roundabout for Corbridge, varieties are Florence and Elegance, now them, personally. It’s a very hard strawberry, Northumberland, which started early with this puts out polite signs appealing for restraint. tasteless, with the saving grace of having a year’s strawberry pick at the beginning of “People will take them home to eat for very good shelf life. Supermarkets think it’s June. A range of later varieties mean they’ll dessert, as an Eton mess or strawberry flan, marvellous. For our first 20 years, we grew keep coming all summer. Long may it last…

26 appetitemag.co.uk Pick your own Castle Eden Fruit Farm, Winyard Road, Thorpe Thewles, Cleveland, TS21 3JG, tel 0780 291 0255. Strawberries only.

Lanchester Fruit Co, Brockwell farm, Durham Road, Lanchester, Co Durham, DH7 0QT, tel 01207 521 150. Strawberries, raspberries, blackcurrants, redcurrants, gooseberries, peas, broad beans, blackberries, cabbage and broccoli. Strawberries at around £1.30 per pound.

FW Elgey, Low Fields, Piercebridge, near Darlington, tel 01325 374 341 / 07710 728 651. Strawberries, raspberries, redcurrants, blackcurrants, gooseberries, peas, broad beans, potatoes, and then americana plums, apples and autumn raspberries later in the season.

Brocksbushes, near Corbridge, Northumberland, tel 01434 633 100. Strawberries, raspberries, redcurrants, blackcurrants, BEER gooseberries, blackberries, tayberries, plums. Strawberries at £1.74 per pound. CELEbration Oxford Farm, Ancroft, Berwick upon Tweed, Northumberland, TD15 2DA, tel 01289 387 253. Strawberries and raspberries. Over the weekend starting Friday ...... 22nd July OVER 50 ENGLISH ALES INCORPORATING AMERICAN HOPS Strawberry Jam ...... Tips from The Mad Jam Woman AMERICANA THEMED BBQ Strawberry jam has to be one of the ALL DAY SATURDAY & SUNDAY easiest recipes to remember - equal weight ...... strawberries to sugar, of course - yet millions of inferior jars are sold in supermarkets. Why don’t LIVE ENTERTAINMENT more of us make it , and how can we ensure, simple From 7.30 though it sounds, we get good results? We asked ...... The Mad Jam Woman. Saturday THE SOUR MASH TRIO Sandy Higson makes thousands of jars of preserves ...... and chutneys a week. A WEEK. “Hence the mad bit - it’s all that sugar and vinegar,” she hoots. So she knows. Sunday And it seems that it’s all about the set. THE KENTUCKY “I do know, and it’s one of my best sellers, but I hate the stuff myself. Too sweet. I’m a tart person!” She uses COWTIPPERS ordinary sugar, powdered rather than liquid ...... pectin, and no lemon at all. The top tip: GRAND RAFFLE Prizes include “Use strawberries that aren’t too TIMMERMANS SMEG FRIDGE old, as the older they are, the COCA COLA MOUNTAIN BIKE COCA COLA MINI FRIDGE more juicy or watery they get, JACK DANIELS BOURBON which affects the set” (Signed by the Master Distiller) Sandy Higson, The Mad Jam Woman, Coquet Valley Funds to support our charity Preserves, tel 07766 857 680 project to build a school in Nepal Tritlington Fresh Produce, Tritlington Hall, Morpeth, The Central, Half Moon Lane tel 01670 790 223 / 786 160 Gateshead NE8 2AN 0191 478 2543 Ice is nice Whatever the weather, we believe ice cream pounders (£7.50) and today’s hot special - a delicious traditional beef cobbler with a should be on the menu. Rosie McGlade goes in cheese scone (£6.95). The Richardsons now rear their male search of the region’s ice cream parlours calves until 18 months and the resulting burger in a ciabatta bun is, my mother says, Just 15 months ago, Lucinda Richardson the best she’s ever had. My 11-year-old, (left), having given up her job as a harsh critic though he is, agrees. midwife, tentatively opened the doors of Mum also says my cheese scone is the Wheelbirks ice cream parlour and cafe, best she’s ever had, and she’s made a few with absolutely no idea how popular it in her time. The yellow butter is made from was going to be. Jersey milk, as is the sour cream with the In countryside near Stocksfield with a spicy potato wedges served with the burger. magnificent 360-degree view, it doesn’t get Unpasteurised Jersey milk, butter and cream a lot of passing traffic and it could, quite are available to buy, and the rich steak is melt feasibly, have gone either way. Popularity, in the mouth. Everything we eat is homemade, however, has simply exploded. Today, Lucinda apart from the bun (sourced locally), and most has 41 staff and on Open Farm Sunday in of it produced on the farm.The ice cream? mid-June, more than 700 visitors arrive. It’s a Well, my mother is having a good day. The phenomenon. How’s she done it? chocolate is the best ever, she says. “As a mother of young children, I could Lucinda’s husband Tom and his brother never find somewhere that allowed children Hugh are the fifth generation of Richardsons to make a noise and have fun, but wasn’t at Wheelbirks. Their grandfather introduced rubbish for the adults,” Lucinda explains, and Jersey cows to the farm in 1925 and they she has triumphed in meeting that need. are now the oldest Jersey herd in the area, At one end of the vast converted Victorian despite the early naysayers who said they stables, a children’s play area allows no would not thrive this far north. way out and great things to explore while Today, there are a clutch of new calves in mum relaxes. Our table is at the end the calf shed, next to Buster the bull’s stall. where toddlers are banned, which is He looks proud of himself, as he should. great for those who don’t have them, and Wheelbirks Jersey Farm, Stocksfield we get comfy on a trendy four-seater Union NE43 7HY, tel 01661 842 613, Jack chesterfield and order two beef quarter www.wheelbirks.co.uk 28 appetitemag.co.uk days on Archer’s Jersey Ice Cream, New Moor Farm, Walworth Gate, near Darlington, Co Durham, DL2 2UD, tel 01325 300 336, the farm www.archersjerseyicecream.com Open from 10am to 6pm every day, 5pm Morwick Dairy produces 34 wonderful in the winter flavours in a parlour converted from pretty old farm buildings. There’s a secure Vallum Farm is home to scrumptious ice children’s play area, and while the ice cream made on site from milk produced cream is the star attraction, there is also by the owners’ beautiful Brown Swiss tea, coffee and tray bakes. herd.There’s a large children’s play Morwick Farm, Acklington, area, lovely farm walks and a pond, Morpeth, Northumberland, NE65 which is all enough to entertain a 9DG, tel 01665 711 210, family for hours on a nice day. www.royaldouble.com A bright tea room with views over Open from 11am - 6pm, seven days a the Tyne Valley serves lunches using week throughout the summer Ken Holland’s superb vegetables grown on the farm (about five minutes Archer’s Jersey Ice Cream is a from field to kitchen), all the cakes and proper farm ice cream parlour, making meals are home-made, and there’s an a wide assortment of ice cream from attractive balcony and outdoor eating area. its own Jersey cows. The cafe serves Visit Bywell Smokery while you’re here. ice cream and homemade cakes and Vallum Farm, East Wallhouses, Military has big windows and views, a log fire and Road, Newcastle, NE18 0LL, chandeliers. There’s a children’s play park tel 01434 672 652, www.vallumfarm.co.uk set among outdoor picnic tables, and a farm Open from 10am to 4.30pm every day walk with beautiful views. during the summer

Contemporary yet quirky Coffee House offering a fabulous range of beverages, fresh speciality sandwiches, breads, wraps, pastries, cakes & lots more...

Look out for our meal deals & loyalty scheme Brocksbushes Farm Shop WiFi, Daily Reads & Tea Room Discounts for Students

ACCOUSTIC NIGHT - THURS... Music to feed your soul

Pick your own strawberrries, gooseberries, raspberries, blackcurrants and redcurrants available in season fresh from our fi elds!

• Open at 9.30am each day, 7 days a week Closing times vary depending on the season. Open bank holidays • Root Bean Coffee House Ample parking • Farm Shop, Tea Room, Picnic 60 Front Street West Bedlington Area Coaches arranged, parties catered for Northumberland NE22 5UB Corbridge, Northumberland, NE43 7UB Tel: 01670 824444 Tel: 01434 633100 www.rootbean.co.uk Email: [email protected] | www.brocksbushes.co.uk For James Burton, food miles are those spent tracking fowl or tracing wild woodland ingredients. Rosie McGlade meets one of the region’s most fascinating chefs

Go wild in the country James Burton, action chef, has a nasturtium seeds are as fat and tasty as responsible, sustainable foraging (don’t take camouflage shooting jacket and a capers. Better, James says. too much, only pick over knee height where garage full of homemade chutneys, It’s exotic and local at the same time. So dogs can’t reach). We then trot behind as he relishes, jellies, cordials and fruit interesting it’s almost exciting. No wonder leads us around his herb collection, bending cheeses, all made with ingredients James can charge £40 a head to come and to crumple leaves and compare smells. he’s foraged or grown. His cottage, cook in your home. James grows on you. He’s passionate near Hadrian’s Wall above Hexham, Where else will you find a chef with a about food, wild things and strange recipe surrounds itself with Shakespearean- brace of wild geese he’s shot himself, belly- combinations. He’s a younger, blunter Hugh sounding herbs and a veg patch, its vast to-ground in the reeds of the rain-lashed Fearnley-Whittingstall, and he can take a joke, views interrupted by little bar buttercups Northumberland coast, his own veg and which is nice. By the time we leave, we love and his mother’s three donkeys. an unheard-of concoction of powders and him, and his home-brewed cider. In his kitchen we sample aniseed-like sauces unleashed from timeless wild plants? He sells his many jarred goods at farmers’ dried sweet cicely seeds and powdered My 11-year-old son and I aren’t at first markets. There are cordials, chutneys and dandelion root, which is bitter, earthy, and sure what to make of him. We’re offered hedgerow jellies, pontac catsup (a sort of a triumphant addition to soups and game drinks made of elderberry vinegar - pungent, elderberry Worcestershire sauce), pickled casseroles, as is the ground wild mushroom unlike anything I’ve tasted, but pleasant - and dandelion buds, wild gooseberry cheese and from secret woodland sources. Pickled are promptly drilled in the dos and don’ts of delicious rhubarb relish. He’d have to kill me

30 appetitemag.co.uk Where else will you find a chef with wild Down by geese he’s shot, the Riverside Our focus is on providing you with freshly belly-to-ground prepared and cooked dishes made with good, wholesome ingredients. We start in rain-lashed the day with traditional cooked breakfasts and hot baps from 9am and continue until Northumberland? early in the evening. Our menu includes favourites like fi sh and chips, mince and dumplings, Sunday lunches (12pm-4pm) and we’ve got a mouth-watering dessert menu all the family will enjoy. New lunchtime special also available: • Soup • Cottage Pie, Yorkshire pudding and vegetables • Ice cream 2 courses £4.99, 3 courses £5.50 The Festive Season Christmas Party Nights•• Friday 9th, Saturday 10th and “The Romans used ground elder in Thursday, 22nd December. cooking where we might today use spinach Tickets £37.50 or cabbage. Nettles are wonderfully versatile. New Years Eve Party Collect them young or pick off the tender top Saturday 31st December. shoots - they’ll come back. I make nettle soup, Tickets £47.50 pesto and roulade. Nettles are incredibly good for you. “All the veg we eat started out as wild plants and we’ve bred them to be productive, often at the expense of natural nutrients. shake that Nettles have more trace minerals than many Our new milkshake bar is cultivated greens.” open for Summer from But a note of caution. “Foraging is a grey 9.30am until 7pm with an area, bordering on the illegal. It’s against the exciting selection of law to uproot any wild plant and last year milkshake fl avours as well as smoothies, snacks people were arrested in the New Forest for and coffee. picking sack-fulls of mushrooms. For me, that’s taking the mick. You have to pick in ways that are responsible and sustainable.” Or just get James in with his cauldron of There’s something for everyone at the delights. “I’m a trained chef,” he booms, “and Riverside Lodge. if he told me his best foraging spots, so sorry, have had my own veg garden since I was I can’t pass on tips. His brother, cut from six. I don’t need loads of money; it’s about the same cloth, makes a gin blended with quality of life for me. I specialise in catering young beech leaves - beech leaf noya - which for weddings, shooting and house parties, and James says is a great aperitif. like to think I’m a bit different.” “One of my favourite plants is elderflower. James’s prices start at £30 a head for The young shoots can be boiled like something like a spiced pigeon with dock asparagus,” he says, “or the young buds pudding starter followed by rose veal and pickled, and the flower heads are gorgeous. wild garlic mash plus veg from his garden You can make elderflower sparkling wine, then a mix of rhubarb, ginger and champagne cordials or fritters. I’m not as fond of the jellies in a big crystal bowl with a queen berries, but they’re good pickled or turned into of puddings. Prices go up when he adds thick, dark vinegar, like a balsamic.” canapés and harder-to-find ingredients. Telephone: 01670 512771, There are a number of good books on wild He’ll talk to your guests, too - they’ll not food. James recommends Miles Irving’s The forget that dinner party in a hurry. email [email protected] Forager Handbook, Richard Mabey’s Food James Burton, tel 01434 681 331 or www.riverside-lodge.co.uk For Free and Roger Phillips’ Wild Food. 07775 926 267 Riverside Lodge, High Stanners, Morpeth NE61 1QL Family favourites

Dicksons MD and son The crowds at the opening of the founders Michael of Dicksons’ shop in Dickson, left, at work in the Wallsend, left, shows just firm’s kitchens, making how popular the business, Dicksons famous pork founded by Irwin Dickson, sausages. Family recipes below, was and still is. are still at the heart of the There are now 20 shops firm’s produce, which is and Dicksons products are still made in Sunderland sold in major supermarkets

Generations meat the of great pies dicksons The Dickson family of the famous North East butchers has at its heart a passion for food, as Jane Pikett discovers

Were Elena Dickson to chronicle her mother’s knee, if her greatest passion is for brothers. So crucial is the direct involvement family history, a good place to write it the traditional English cooking of her father’s of the family in the business that its might be the kitchen table, within easy family or the Italian feasts of her mother’s, constitution decrees no non-family member reach of the family recipes which lie at the and there is a long pause. “That is so hard to can inherit shares from a Dickson. heart of the story. answer,” she says, “but I guess I’m more Italian Dicksons famed sausages, pies, hams and Elena is a Dickson of Dicksons Pork in the kitchen. It’s a close-run thing though,” pease pudding are made to family recipes Butchers; a North East institution, its she adds, and while I can’t vouch for her with proper regard for good, fresh ingredients. sausages and pies, ham and pease pudding spaghetti carbonara, her corned beef pie is The passion of the family for the business, as much a part of our fabric as Newcastle certainly once tasted never forgotten. and the grit displayed by Elena’s grandmother, Brown Ale. “Food has always been important in the father and aunt in building it up after the early But if her heart beats with the family family,” she says. “My mother’s roast dinners death of Irwin Dickson is at its heart. business, her blood also runs with a are every bit as good as her Italian dishes, Helen Dickson died some years ago, Mediterranean passion for food and cooking and I’ve always had a passion for good food.” leaving Michael and Christine at the head passed down by her Italian mother, Marisa Elena’s family has a tradition for the of the business which now boasts 20 (pictured right, in the kitchen with Elena). celebration of good food. Her grandfather’s shops. Elena’s sister Daniella has three Elena’s history is food; her parents’ Sunderland ice cream parlour, Notarianni’s, young daughters who, along with any more union bringing together two families who is now sadly long gone, but Dicksons Pork children born to the Dickson siblings, will had each made their name in it. Her Italian Butchers, founded in South Shields by her inherit shares in the business plus, no doubt, grandfather owned an ice cream parlour, grandparents in 1953, prevails and continues their parents’, grandparents’ and great her paternal grandparents, Irwin and Helen to grow under the direction of Elena’s father, grandparents’ passion for good food. Dickson, founded Dicksons Pork Butchers. Michael and her Aunt Christine. Elena is the “They are learning to cook just as we Her childhood was one of big family meals; firm’s marketing manager. did, with their mum and our mother, who is one day an Italian feast, the next a traditional In 2010 Dicksons was named Coutts a fabulous cook,” says Elena. “That’s how English roast. And there was ice cream, of Bank UK Family Business of the Year and family life should be. It’s good to see that course. Lots of ice cream. all major decisions are taken to the family appreciation for good, home-cooked food Ask Elena, who learned to cook at her council, which includes Elena’s sister and two passed through the generations.”

32 appetitemag.co.uk Family favourites

Elena Dicksons’ Corned Beef Pie Serves 8-10

Ingredients 15g butter 1 tbsp sunflower oil 1 large onion, sliced or chopped 2 celery sticks, trimmed and sliced 2 medium carrots, cut into 1cm/½in dice 300g Maris Piper potatoes, peeled and diced 2 tbsp tomato ketchup 350g corned beef freshly ground black pepper pastry: 300g plain flour good pinch sea salt 175g cold butter, cubed 1 free-range egg method Melt the butter with the oil in a large frying pan, add all veg and cook, stirring, over a low heat for about 15 mins until the veg is softened. Add ketchup and corned beef, season with pepper and remove from heat. Leave to cool for 20 mins. Preheat the oven to 190C/375F/Gas 5. For the pastry, put the flour, salt and butter in Elena’s a food processor and pulse to a breadcrumb consistency. Lightly whisk the egg with a favourite dishes tablespoon of cold water and slowly pour all but one tablespoon of it into the processor, - Squid deep fried in a coating of blending until the mix forms a ball. Roll cornflour and cracked black pepper out and use a third of the pastry to line a - Spaghetti with my Italian grandmother’s 23cm/9in pie plate or 20cm/8in quiche dish ‘proper’ bolognaise sauce, made with or deep sandwich tin. Brush the pastry edge Dicksons steak mince of course lightly with the reserved egg. Spoon the filling - Steak pie (Dicksons’ of course) with into the pastry base and spread evenly. Cover really rich mashed potato with a pastry lid, seal the edge with a fork and - Ice cream; vanilla or coffee flavours brush with egg. Cut a cross in the centre of the pie and bake for about 40 mins until the - Dicksons’ corned beef pie (naturally!) pastry is golen brown.

appetitemag.co.uk 33 feature

March’s fish stall (left) has Fish loves fresh herbs: Scale fish outside if you been trading in Newcastle Bake whole trout stuffed can, unless you want markets for 136 years, with fresh tarragon and scales all over the walls passed down through the topped with lemon slices and ceiling (they fly family women. Now, Julie in garlic and white wine everywhere). Use a butter March’s husband Billy in a foil envelope lined knife (you don’t need a takes pride of place behind with butter. Serve with special tool), scraping the stall, and fish varieties asparagus spears and from head to tail. Take care have changed Jersey Royals round the collar of the fish

If you want to source locally, eat healthily, and enjoy shopping, just you do what your grandmother did. Simple! Rosie McGlade visits Grainger Market’s Alley 1 fish market in Newcastle, an historic gem where the shadow of change is lurking Thou shall have a fishy

Only 10 or 15 years ago, there was a holders aren’t allowed to shout. “The council older. “The young ones’ idea of cooking fish constant queue outside March’s market says it puts people off, intimidates them,” Billy is watching it on telly, but fish is the easiest fish stall. It’s quieter now; people don’t says. “But for me, markets have always been thing to cook, and it’s good for you,” he adds. buy fish like they used to. about the hustle and noise.” “You can’t really make a mess of it. When The stall has been in Julie March’s family Next to March’s, at Chirton Fisheries, Paul was the last time you ate a tough bit of fish? for 136 years and she keeps a big photo Robinson is not having a good day. The It’s all organic and it’s never been fed rubbish. album beneath the counter with pictures Greenland prawns should have come in It’s also the only food we eat that we still have of her family selling fish through the de-skinned. Paul will have to go back to to hunt.” generations. “I’m the last one,” she says. North Shields and swap them. Brett Lindsay has bought the old Sock “We have a lot of regular customers but “The fish here is probably the cheapest Shop, opposite the three fish stalls, they’re getting older now. My great, great in the country,” he reckons. After cod and to open a unique all fish and shellfish granny passed it down through the women haddock, salmon and sea bass are getting cooked takeaway. in the family. My dad was the first man in the more popular, he adds, and there are “I don’t think there’s anything like it in the business, then my husband Billy. It was always occasional peaks in demand created by north, or even in London,” he says. “We’ll be the woman who did it originally. Fish wives! celebrity campaigners like Jamie Oliver and marinading and grilling fresh, quality fish like The men did trades in those days.” Hugh Fearnley-Whittingstall. swordfish and tuna and selling it in bread or Today, cod and herring still sell the most, “But they just create fads, not trends,” Paul with noodles. and there are now lesser-know varieties, such says. “There’s one for dab at the moment. “That, and things like fresh mussels simply as panga rock; a pinkish freshwater fish from People go mad for it for a couple of days, steamed in white wine or cider - but not fish Vietnam which is just £2.80 a pound. but then they seem to forget all about it.” and chips. The possibilities are endless.” Rules have changed and today the stall Most of the Chirton customer base is Brett moved into the family business,

34 appetitemag.co.uk As the fish wives of old would tell you, the only equipment you need to fillet a fish is a sharp, thin, flexible knife and a steady hand; pull the fillet from the body while making small careful cuts to keep as much meat as possible Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886

REAL FOOD FROM PASSIONATE PEOPLE Situated in the Milkhope Centre in the south Northumberland countryside The Blagdon Far Shop has become a haven for all things local. With over 55 local suppliers and producers supported within the shop as well as a delicious choice of homemade cakes, easy meals and puddings we really have got something for every taste. Our International award winning butchers are always on hand to offer only the very best in Rare and Traditional Breed meats from our own farm here at Blagdon as well as free range poultry and the very best in seasonal game. The butchery is also famous region wide for its collection of BBQ meats and salads from the deli, as well as everything else to make your alfresco dinning go with a bang. With the farm also producing the freshest seasonal vegetables we really do have everything you could ever want. Open Tues–Sat 10-5,Sun 11-4, closed Mondays except B/H Ample free parking. Coffee shop

Blagdon Farm Shop • Milkhope Centre • Berwick Hill Rd • Newcastle upon Tyne • NE 13 6DA 01670 789924 • www.theblagdonfarmshop.co.uk • [email protected]

Lindsay Bros, 30 years ago. “People are more adventurous now. The cheapest fish we do is around £2 a kilo, and then we have the luxury end, like halibut, which is about £30 a kilo. And we have a lot of live shellfish, too. We’re expanding that area now. There’s never been so much variety; so many possibilities.” Fish supper: Put chunks of mixed fish and shellfish in deep roasting tin with a little olive oil, garlic and your favourite herbs (eg, chives, dill, tarragon), add black olives, capers, sliced red onion and red wine, cover with chopped tinned tomatoes and bake for about 45 mins. Thicken and stir in a dollop of double cream before serving with rice MEET ME ON THE CORNER...

Our coffee house is the perfect place to relax and enjoy the stunning views of The Priory and Tynemouth’s magnifi cent coastline. LETS BE FAIR... We sell Fairtrade tea, coffee, luxury hot chocolate and numerous other Fairtrade products as well as a choice of ice-cold Frappes, dairy ice-cream milkshakes and fresh fruit smoothies for a healthier option. Fresh sandwiches, toasted sandwiches, paninis and an array of deliciously tempting cakes and desserts are also available. Why not try our mouth watering ‘Zesty Tops’ - a choice of dairy ice-cream topped with a sorbet of your choice. As well as our delux Beachdean Dairy Ice-Cream.

These can be enjoyed in our spacious, comfortable, beautifully refurbished new premises. We also provide a take-away service with a huge selection of hot and cold beverages ‘to go’.

Opposite Tynemouth Priory Front Street, Tynemouth Tel: 0191 2575556 Take your breakfast down to King Edward’s Bay in Tynemouth first thing in the morning, and you’ll run, possibly literally, into a community which populates the place for an hour or two at the beginning of each and every day. These are the runners, dog walkers and swimmers (yes, swimmers... in winter too!) who begin most of their days here. They are almost as familiar to one another as they are to their nearest and dearest, yet often the only names they know are those of each others’ dogs. Here they stretch, walk, jog, swim and throw tennis balls for dogs who, like their owners, enjoy the friendly familiarity of others’ faces – canine and human. As Tynemouth wakes, they drift off to their beside the day to day lives, refreshed and ready for the day ahead thanks to their seaside exertions. Tynemouth and the coast has a way of doing that; setting you up for whatever lies ahead. I don’t know if it’s something to do with the sea air, but it’s no coincidence that seaside... sea air is charged with healthy negative ions and the sound of waves alters patterns in the Jane Pikett enjoys sun and sea air in Tynemouth, brain, lulling you into a deeply relaxed state. All of this can be rejuvenating, which Whitley Bay, Cullercoats and North Shields is why we feel good when we’ve been on holiday by the sea. Indeed, few things satisfy body and soul quite so admirably as a mooch around Tynemouth, which is so well served by independent retailers, food and watering holes and lovely scenery. A large dollop or three of ice cream also helps things along nicely, which is where Mister Woods in Tynemouth comes in. A proper coffee house, you’ll go a long way to match their coffee, and I’m told the hot chocolate is a real heart warmer, too. Plus, in addition to the sandwiches, panins, toasties and soup, there is a tempting array of cakes and sweet things, plus ‘skinny’ >> appetitemag.co.uk 37 beside the seaside

<< cakes and gluten-free alternatives. The only trouble is, you can rather get stuck there, which is possibly not quite the thing when there is shopping and mooching to be done. And here lies the pleasure of Tynemouth; mooching, stopping here and there for refreshment before more mooching, it’s a treat; a prettier place is hard to find, and a day out wandering Tynemouth and its neighbouring towns is time well spent. The Green Ginger Shopping Arcade on Front Street houses a range of independent retailers housed in a former19th Century PUBS Congregational Church Hugo’s 29 Front St, Tynemouth, NE30 The Cumberland Arms17 Front Street, Take a walk along Tynemouth Pier1,000 4DZ, tel 0191 257 8956, www.sjf.co.uk Tynemouth, NE30 4DX, yards to sea and soak up more of that A pub where food is just as important as www.cumberlandarms.co.uk rejuvenating sea air before setting off for fish the drink, Hugo’s sizzling new summer The Cumberland Arms is firm favourite with and chips back in Tynemouth or along the menu features pub classics, light summer the locals and visitors alike. It’s a traditional road on North Shields Fish Quay. bites, sandwiches and afternoon teas and pub; comfy, full of character and a haven Nip along to Park View in Whitley Bay for cakes from Newcastle’s Café Royal. Hugo’s of real ale while also a fine destination for more curious shops and then to Central Park fish and chips are available to eat in or lager fans. There’s footy on the big screen, New York-style deli and cafe for even more take away and there’s a wide range of ice weekly special nights and the food is good ice cream; good old Mark Toney’s this time. creams, sundaes and milkshakes, plus world and honest, including burgers, grills, Sunday How’s that for a healthy day by the sea? beers and ales from independent brewers. lunch and kids’ specials.

HOME OF AUTHENTIC ITALIAN CUISINE TRADITIONAL IL FORNO RESTAURANT ENGLISH CUISINE AND OPEN FIRE PIZZERIA

Il Forno is situated inside a unique example of a Victorian buliding with original sash windows and superb high vaulted celings. Il Forno has built it’s reputation over the last 11 years producing Superbly decorated in plush regal colurs, the Station Rooms o ers a full English the fi nest of Italian food. We produce thin & crispy authentic menu with 99% of our ingredients sourced locally.  e fresh  sh is bought daily from North Shields Fish Quay and is from sea to plate within hours. Although Italian pizzas cooked in our open fi re oven, we only use 100%  e Station Rooms share the same entrance as it’s sister restaurant Il Forno,once mozzarella unlike some other restaurants who use a cheaper you are inside you could be a million miles away. blend of cheeses. We make fresh pasta every day using semolina  is new venture is for the diners out there who want to relax and enjoy an fl our and fresh eggs, no preservatives so it has to be made daily. evening out without the rush of the 2 sittings where you are expected to vacate your table to allow others to dine, no rushing here...just great food, fabulous We also double as an art gallery with the restaurant full of surroundings and great service! originals from local artists all which are for sale. Lunch and early evening specials are changed daily to o er something new each day. Summer Terrace - Dine Alfresco Private rooms also available for hire Sunday Lunch is traditional roast of the day - Eddie Eats from Sunday Sun described as ‘one of the best Sunday lunches ever’. Open Tuesday to Saturday 12noon - 2pm and 5pm - 9pm

OPEN TUE-SAT 12AM-2PM 5PM - 9.30PM. SUNDAY 12-3PM A warm welcome awaits - we look forward to seeing you soon! HAPPY HOURS, LUNCH & EARLY EVENING SPECIALS AVAILABLE. CLOSED SUNDAY NIGHT & ALL DAY MONDAY

Awards won include best restaurant 2007, 2008, 2009, 2010 & chef of the year 2010 STATION BUILDINGS, TYNEMOUTH STATION, TYNEMOUTH NE30 4RE THE STATION ROOMS TEL: 0191 258 3200 EMAIL: [email protected] Station Buildings, Tynemouth Station, Tynemouth, NE30 4RE WWW.ILFORNOTYNEMOUTH.CO.UK T: 0191 2592991 E: [email protected] beside the seaside Enjoy Summer at Fish and chips on the pier, an ice cream sundae with all the trimmings, and a spot Hugo’s of sunbathing. There’s a healthy day out for you, and all beside the seaside in our own lovely North East. Who needs Lanzarote?

RESTAURANTS CAFÉS Martino’s16 Union Quay, North Shields, Central Park114 Park View, Whitley Bay, NE30 QHJ, tel 0191 258 5929 NE26 3QL, tel 0191 291 2669 www.martinos-restaurant.co.uk This gorgeous New York-style coffee house A haven of all tastes Italian and, not and deli is expanding its deli for European surprisingly considering its location, local and local produce and boasts great Mark fish is a favourite on the menu. Featuring Toney ice cream and a children’s area. They a mouthwatering traditional range of pizza, also do kids’ ice cream parties. We wonder if New summer menu now available pasta, meat and fresh local fish dishes, they might do the same for the grown ups? offering a range of pub classics, light Martino’s has a lovely view over the river and summer bites, sandwiches, afternoon teas and cakes! an attractive al fresco dining area for those Priory Café 35 Percy Park Road, rare summer days. North Shields, NE30 4LT, Our renowned ‘Hugo’s Fish & Chips’ tel 0191 259 0627 are available to eat in or take away, Il Forno Station Terrace, North Shields, Priory Café is a long-established favourite so you can enjoy NE30 4RE, tel 0191 258 3200, where the chips are proper, the soup, baltis, our fantastic www.ilfornotynemouth.co.uk quiches, cakes and honey-roast ham are all food on the Located in Tynemouth’s magnificent Grade homemade and the hearty cooked breakfast beach! II listed Victorian Metro station, Il Forno is an is served all day. They also serve wine and attractive spot to relax and watch your pizza beers from Wylam, Alnwick and Durham. cooked in the open fire oven. Fresh pasta is made daily, pizzas are made to order and the Mister Woods1-2 King Edward’s Court, menu features the freshest local seafood. Front Street, Tynemouth, NE30 4DZ, tel 0191 257 5556 We now also offer a wide range of Station Rooms Station Terrace, North A funky coffee house and ice cream parlour ice creams, sundaes and milkshakes Shields, NE30 4RE, tel 0191 259 2991 boasting scrummy ices from Beechdene which are all made using the Il Forno’s sister restaurant, the Station Rooms Dairy in High Wycombe, chosen because its finest ingredients including offers traditional dishes including home Jersey cows are so molly-coddled. Great ice Beckleberry’s local award made crab and spring onion cakes, steak and cream, great tea and coffee and a neat café winning ice creams ale pie and crispy fish. A superb addition to menu, this is a seaside favourite. and sorbets. Tynemouth’s bustling restaurant scene.

New Exchange Brasserie and Bar Saville Exchange, Howard Street, North Shields, NE30 1SE, tel 0191 258 7866, wwwnewexchangebrasserie.co.uk And don’t forget Hugo’s still offers Set in beautiful Grade II listed buildings with a great range of world beers, not forgetting of course ales from the a lovely outdoor courtyard, New Exchange region’s favourite local independent is a stylish brasserie, bar and function room brewers. renowned for its superb, fresh bistro cooking enjoyed in a vibrant atmosphere.

The Barnacle Café Bistro Central Lower Promenade, Whitley Bay, NE26 1AN, tel 0191 253 3876, www.thebarnacle.co.uk The Barnacle, which occupies a prime seafront spot at Whitley Bay, is a neat beach café by day and a bistro by night. 29 Front Street, Tynemouth, The daily café menu features light lunches, Tyne & Wear, NE30 4DZ handcut chips, baguettes and wraps and mouthwatering cakes. The evening bistro Telephone 0191 2578956 menu features fabulous meat and local fish email: [email protected] dishes, plus homemade puds. www.sjf.co.uk beside the seaside

SHOPS Lottie McPhee’s Cupcakes195 Park View, Whitley Bay, NE26 3RD, tel 0191 447 9632, www.lottiemcpheescupcakes.com With mouthwatering flavours such as snicker doodle (a blend of toffee and peanut butter), cranberry and spice orange carrot cake and banoffee toffee, Lottie McPhee’s is cake heaven. Order at the shop or online.

Ladybird Cakes Green Ginger Shopping Arcade, Tynemouth, NE30 4BP, tel 0191 257 1707, www.ladybirdcakesupplies. co.uk Everything the keen cake baker could ever want or dream of, find all your cake decorating and sugarcraft supplies here, with every nozzle, cutter, sprinkle, mould and more you could ever want. Sweet…

Seaview Fisheries12/14 Union Quay, North Shields, NE30 1HJ, tel 0191 296 2926, www.seaviewfisheries.co.uk This is a gem - every fish you could ever want, and a few more that may be new to you, and plenty of sound advice on how to prepare it and cook it. Check our the website for some great recipes.

Central Park TASTE OF ITALY

LATTE * CAPPUCCINO * MOCHA * AMERICANO Lunch Time Special ESPRESSO * HOT CHOCOLATE * TEA * MILK SHAKES 3 Course - £3.95, 12-2.30pm, 5.30pm-6.30pm ICE CREAMS * PANINIS * SUNDAES * CAKES & PASTRIES Steak Night Speciality Cupcakes SALADS * GOURMET GIFTS Mon-Thurs - Steak + Bottle of Wine - £15.00 for all Occasions GREAT FOOD 2 Steaks + Bottle of Wine - £25.00 All our cupcakes are freshly baked in our little AT GREAT bakery everyday along with scones & many other PRICES seasonal treats. We can also offer our customers loose leaf tea, freshly ground coffee, homemade soup, cream teas, sandwiches & toasties to enjoy NEW YORK - ITALIAN in our cafe or takeaway. COFFEE BAR & FOOD TO GO Tel: 0191 258 5929 195 Park View, Whitley Bay, NE26 3RD TEL: 0191 291 2669• 114 PARK VIEW, WHITLEY BAY Open Mon-Sat - 12 - 2.30pm 5.30-11pm, Sun 12 - 7pm 0191 4479632 • www.lottiemcpheecupcakes.com OPEN MON-SAT • DELI MARKET NOW OPEN www.martinos-restaurant.co.uk Open Tues-Sat 10am - 5pm

Louise & Christine weLCome you to priory cafe Seaview THE PLACE to be in Licensed tynemouth Serving homecooked food for 11 years. Fisheries (daily specials available), cakes & scones all freshly made daily. 12 REAL ALES TO QUENCH YOUR THIRST Specialises in outside catering for all occasions FRESH FISH SOLD HOME COOKED Large selection of TeaPigs FOOD TO THE PUBLIC & Local Ales available BIG SCREEN TV Excellent Quality Coffee from The Heavenly & TRADE TO WATCH YOUR FAVOURITE SPORT Coffee Company

35 Percy Park Road, Tynemouth, NE30 4LT 12-14 Union Quay, North Shields Tyne & Wear, NE30 1HJ CUMBERLAND ARMS T: 0191 2590627 E: [email protected] 17 Front Street, Tynemouth, NE30 4DX Tel: 0191 2960642/2962926 Tel: 0191 2571820 www.cumberlandarms.co.uk

40 appetitemag.co.uk advertise here... Call 0191 231 6080 or visit www.appetitemag.co.uk for more information. appetite. Tickle your taste buds...

FULLY LICENSED RESTAURANT WITH A DAILY CAFE MENU & EVENING BISTRO.

Beach Cafe by day serving lunches, teas, coffees, homemade cakes & scones. The Bistro in the evenings has a range of freshly made dishes & fabulous puddings. On the beach front with great views

7 Lower Central Prom, Whitley Bay � Call for opening hours: 0191 253 3876 www.thebarnacle.co.uk

cake decorating & sugarcraft supplies

Cake Boards & Boxes Tools, Veiners, Moulds & Cutters Cupcake Cases & Wrappers Glitters, Powders & Pastes Ask about our Cake Decorating/ Cake Stands & Kitchenware Sugar Craft Courses

Green Ginger Shopping Arcade, Tynemouth, Tyne & Wear, NE30 4BP Telephone: 0191 257 1707 www.ladybirdcakesupplies.co.uk [email protected]

DUE TO PUBLIC DEMAND

Delivery Service Available Discounted Take Away Menu Available GREAT FOOD • GREAT SERVICE GREAT VALUE Indian Cuisine at it’s Best (Fully Licensed Restaurant)

A great place for a drink! Now offer every Thursday and Sunday A DELICIOUS 6 COURSE SPECIAL FOR ONLY £8.90 Great eating place for light lunch & dinner Great deals on Steak Night (Tues & Wed) is fantastic special o ers you a choice from the a la carte Early Bird Menu (Tues & Sat) menu including King Prawn dishes are an extra £2.00. Sunday Brunch/Lunch • Poppadom • A choice of starter • Choice of main meal Spacious Function Room, ideal for • Choice of rice or Naan • Choice of side dish Wedding Receptions/Parties, caters for 200 • Co ee or Ice-cream Outside Catering Available When you want to dine in style and enjoy the very  nest Indian Cuisine then why not sample the hospitality the Himalaya has to o er. Whatever the occasion you can be assured that our sta Saville Exchange, Howard Street and chef, after 25 years experience will never disappoint. North Shields, NE30 1SE Book your table now. Tel: 0191 251 3629/252 7798 Tel: 0191 258 7866 33 Esplanade, Whitley Bay email: [email protected] (We’re easy to nd, just opposite Idols, with free parking outside the door) www.newexchangebrasserie.co.uk OPEN 7 DAYS A WEEK: Mon-Sun 5.30pm – 12 midnight

appetitemag.co.uk 41 Diary

Ma’Ida Table spread launch night Ma’ida restaurant in Walbottle recently opened its Welcome to The doors in style with a VIP fine dining event. Special guests were in attendance as Anna Forster of Diary, home of The Metro Radio cut the red ribbon to declare the Bangladeshi restaurant open. Jackie Marston (JAM Marketing) Anna Foster Beautiful People at More than 80 guests were treated to a (Metro Radio) and Jennifer Demirel selection of Ma’ida’s finest dishes accompanied all the best foodie by a variety of Indian beverages and mocktails. A raffle raised £200 for The Variety Club Children’s places. If you would Charity (Northern Region). like to see your food- Mohammed Noor Miah (Ma’Ida) related event featured on these pages, simply Ali Hussein (Café Bangla) and contact appetite editor Mustak Ahmed (Ma’Ida) Jane Pikett at jane@ offstonepublishing. co.uk with details. If we Tony Wilson, Maureen Wilson, Ryan Murphy, can include it, Jane will Steph Wilson, Rob Murphy, Donna Murphy, let you know and ask you Robert Swan and Janice Murphy MAI’DA table spread, the Old Co-Op to provide us with a set Building, Hexham Road, Walbottle, Newcastle, NE15 9SR, tel 0191 267 0987, Bob Moncur, Dan McKenzie, Camille Moncur of photos and captions. www.tablespread.co.uk and Lawrence Carey

Cheers magazine sponsors the beer tent at Northumberland County Show Our sister publication, Cheers, sponsored the beer tent at Northumberland County Show, where a fine time was had by all. We’re all regulars at the Show (and the excellent beer tent) and thought it only right that this year it should carry Cheers’ name. The official licensee, Wylam Brewery, brought back its special official show bitter The Champion, a 3.8% traditional English best bitter recipe brewed with finest Northumbrian Maris Otter malted barley and local Cheers editor Alastair First Gold hops and named for last year’s Champion of Champions, Gilmour in our tent Walton Rocket, a blue-faced Leicester sheep. We Jack Cain’s enjoyed a fine day in the tent, which was superbly gin in the run by Matt and Ben from Wylam and Steve and Journal crew from the excellent Dyke Neuk Inn near Taste tent Morpeth. We also came across those fine gents from Jack Cain’s Gin, which was nice...

A warming pint or three helped Show day go with a swing

42 appetitemag.co.uk Set Meal only £9.95 per person! Monday - Thursday 5.00pm til 6:45pm STARTER CHOOSE ONE FROM THE FOLLOWING: KA KNOM JEB KA DOOK MOO TOD Steamed pudding with Spare ribs Prawn & Pork filling NA NOM PANG NA MOO SPRING ROLLS Fried minced pork on bread MAIN COURSE ALL MEALS SERVED WITH FRIED RICE, CHOOSE ONE FROM THE FOLLOWING: CHICKEN CURRY • BEEF IN OYSTER SAUCE CHICKEN & GINGER WITH BASIL LEAVES & CHILLI PRAWNS WITH BROCCOLI & MUSHROOMS BEEF MASAMAN CURRY or PORK WITH FRESH CHILLI

at the Highfield Hotel, East Rainton, Houghton le Spring, County Durham, DH5 9QT Telephone 0191 5120905/5848745 email:[email protected] CLUCK! www.highfieldhoteldurham.co.uk Life according to Pluck, a city chick... Dears, I laid an egg. Molly lays in the bushes now. When they forget, they get down there, at the bottom of the garden, and there’s a whole pile. They shouldn’t leave them because she’ll go broody for sure. The year before last, I went broody. I sat on my egg (I was laying regularly up until that point) every day, and every day they took it away. No matter. Nature had a hold of me, and I sat in the nesting An award winning Tearoom and box and simply wouldn’t leave. They could even pick me up. Me! I’d Restaurant in an outstanding location normally run a mile. Sometimes they say a hen will starve herself to death for the sheer want of trying to hatch something. • Brand new menu with delicious hot and cold dishes Anyhow, no cockerel, no chicks. That’s how it works, and we’re in a using the best local produce town here. He’d get an ASBO!! My lovely red crown went pale, I didn’t • Real ales, ciders, fi ne wines, premium coffees and teas get up to eat, and I didn’t lay (ha! can never rely on me for breakfast!) • Brewery exhibition, prebookable tours and viewing platform for months afterwards. They said I was like a woman who longs for • Outside seating in our listed hay barn the baby that never comes, driven to spend a life yearning. It’s nature, • Safe Children’s Play area and beautiful farm walk a cruel mistress. We’re not that much different in the end, you and us, no more in charge of the cry of our genes. • Licensed for weddings Anyhow, I’ve laid my first egg this year. Bit late, it was a couple of weeks ago, but I wanted to mention it as in my last diary, some people Come and try our Unique Beer Ice cream! worried terribly I was for the pot. No eggs, what’s the point, we were Open 6 days a week 10.30 – 5.00pm (closed Wednesdays). all thinking. I had some lovely letters from you all. Open late for evening meals on Thursdays, There’s a picture of my egg here. They haven’t eaten it. Strange. It Fridays and Saturdays isn’t very big. Well, it’s tiny. But it’s rather cute. I’m doing my bleeding Please book for Sunday lunches! Follow us on Twitter and Facebook best. She bought two pink plants for the pots out the back - an instant transformation - and Molly and I ate all the petals. Laugh! I nearly laid High House Farm, Matfen, Newcastle Upon Tyne, a big one. You should have seen her face. Ah, dears, the fun. Can’t NE20 0RG | T: 01661 886 192 wait for the nasturtiums to germinate. E: info@highhousefarm brewery.co.uk www.highhousefarmbrewery.co.uk appetite is available at all of these locations as well as Tourist Information Centres across the region. A-Z guide If you would like copies in your cafe, restaurant, delicatessen, farm shop etc. please give us a call on 0191 2316080

County Durham THE BLAGDON NE2 Food Social Ladybird Cake Supplies CafÉ Lowery Riverside Lodge FARM SHOP The Biscuit Factory, Stoddart The Land of Green Ginger 33-35 Broadway, Ponteland, NE20 9PW High Stanners, Morpeth, NE61 1QL Brambles Food Hall Street, Shieldfield, NE2 1AN 78 Front Street, Tynemouth, t: 01661 820 357 t: 01670 512771 Poplar Tree Garden Centre, t: 0191 2605411 NE30 4BP www.riverside-lodge.co.uk Shincliffe, DH1 2NG t: 0191 2571707 CafÉ No 6 t: 0191 3847553 No.95 www.ladybirdcakesupplies.co.uk Market Place, Corbridge, NE45 5AW L.Robson & Sons 95 High Street, Gosforth, NE3 4AA t: 01434 634356 Haven Hill, Craster, NE66 3TR Ciao Ciao t: 0191 2130033 Lottie McPhees t: 01665 576 223 3A Framwellgate Bridge Cupcakes Char Mausum Town Centre, Co. Durham, Olive & Bean 195 Park View, Whitley Bay, Indian Restaurant Robson & Sons Ltd DH1 4SJ 17/19 Clayton Street, Newcastle, NE26 3RD Station Road End, Stannington, Quality Butchers t: 0191 3830149 NE1 5PN t: 0191 4479632 Morpeth, NE61 6DR 2 Meal Market, Hexham, t: 0191 2330990 www.lottiemcpheescupcakes.com t: 01670 789011 NE46 2DA Golden Brown CafÉ Milkhope Centre, t: 01434 602049 1 Houndgate, Darlington, DL1 5RL Berwick Hill Road, Newcastle Rosies Bistro The New Exchange Coxons Coffee Shop t: 01325 468708 NE13 6DA 23-24 Gosforth Shopping Centre, Brasserie & Bar 1 Seafield Road, Seahouses, Rothbury Family www.goldenbrown-coffee.co.uk t: 01670 789924 Gosforth, NE3 1JZ Saville Exchange, Howard Street, NE68 7SJ Butchers [email protected] t: 0191 2136220 North Shields. NE30 1SE t: 01665 720555 Townfoot, Rothbury, NE65 7SL HigHfield Hotel Bar www.theblagdonfarmshop.co.uk www.caferosies.co.uk t: 0191 2587866 t: 01669 620744 & tHai restaurant www.newexchangebrasserie.co.uk Cook & Barker www.rothburyfamilybutchers.co.uk Sachins Newton on the Moor, Felton, The Broad Chare Forth Banks, Newcastle, NE1 3SG Priory Cafe Morpeth, NE65 9YJ R.Turnbull & Sons 33 Broad Chare, Newcastle, t: 0191 2619035 35 Percy Park Road t: 01665 575234 Family Butchers NE1 3DQ www.sachins.co.uk Tynemouth, NE30 4LT 33-35 Market Street, Alnwick, t: 0191 2320541 t: 0191 2590627 Cranston’s Butchers NE66 1SS Silk Room 7 Cattle Market, Hexham, NE46 1NJ t: 01665 602186 Bruges One Trinity Gardens, Broad Chare, Seaview Fisheries t: 01434 602271 46 Brentwood Avenue, Newcastle, NE1 2HF 12-14 Union Quay, Swallow Fish Jesmond, NE2 3DH t: 0191 2603506 North Shields, NE30 1HJ Diwan-E-Am ‘Fishermans Kitchen’, t: 0191 2818081 t: 0191 2962926 Indian Restaurant 2 South Street, Seahouses, The Spice Cube County Mill, Priestpopple, NE68 7RB 101 Durham Road, Cake. The Gate, Newcastle, NE1 5TG Station Rooms Hexham, NE46 1PH t: 01665 721052 East Rainton, 122 Grainger Street t: 0191 2221181 Station Buildings, Tynemouth t: 01434 606575 Houghton le Spring, DH5 9QT Newcastle, NE1 5AF www.the spicecube.com Station, Tynemouth, NE30 4RE Tea and Tipple t: 0191 2322660 t: 0191 2583200 Duke of Wellington 18 Market Place, Corbridge, t: 0191 5120905 Stewart & Co Newton, NE43 7UL NE45 5AT [email protected] www.highfiedhoteldurham.co.uk Cafe 1901 36-38 Brentwood Avenue, NORTHUMBERLAND t: 01661 844446 t: 01434 632886 St Georges Terrace, Jesmond, NE2 3DH www.thedukeofwellingtoninn.co.uk www.teaandtipple.com Jesmond, NE2 2DL t: 0191 2814838 Allendale Tea Rooms Hollathans CafÈ Bar t: 0191 3409774 Market Place, Allendale, The Dyvels Inn Tomlinsons CafÉ and 6-9 Ashfield Terrace, Urban CafÉ Dance City NE47 9BD Station Road, Corbridge, Bunk House Chester le Street, DH3 3PD CafÉ Buee Temple Street, Newcastle, t: 01434 683575 NE45 5AY Bridge Street, Rothbury, NE65 7SF t: 0191 3880090 1-3 The Side, Quayside, NE1 3JE NE1 4BR www.allendaletearooms.co.uk t: 01434 633633 t: 01669 621979 t: 0191 2314080 t: 0191 2610505 www.dyvelsinn.co.uk www.tomlinsonsrothbury.co.uk Marcello’s Amble Butchers Grey Horse, Hill Top, Dipton, CafÉ Royal Willis Coffee Shop 31 Queen Street, Amble, Eastern Spice Vallum Farm Co. Durham. DH9 9JH 8 Nelson Street, Newcastle, NE1 5AW Clayton Road, Jesmond, NE2 4RP NE65 0BX 55a Front Street, Prudhoe, East Wallhouses, Military Road, t: 01207 571040 t: 0191 2313000 t: 0191 2818123 t: 01665 712700 NE42 5AA NE18 0LL t: 01661 834 355 t: 01434 672652 I. K. Fish Caffe Z NORTH TYNESIDE The Angel Inn www.vallumfarm.co.uk Durham Indoor Market, Goldspink Lane, Sandyford, Main Street, Corbridge, NE45 5LA Il Piccolo Market Place, Durham, DH1 3NJ NE2 1NQ The Barnacle t: 01434 632119 St Helens Street, Corbridge, NE45 5BE Wheelbirks Farm t: 0191 3831113 t: 0191 2304981 Central, Lower Promenade, t: 01434 634554 Stocksfield, NE43 7HY Whitley Bay, NE26 1AN Aramee Indian t: 01661 842613 Knitsley Farm Chelsea Docks t: 0191 2533876 Restaurant In the Chare Knitsley, Consett, DH8 9EW 24 Scotswood Road, 59 Front Street, Prudhoe, 19a Saint Mary’s Chare, Hexham, The Red Lion t: 01207 592059 Newcastle, NE4 7JB Beaches & Cream NE42 5AA NE46 1NQ Milfield, Wooler, NE71 6JD t: 0191 2329444 1 Victoria Crescent, t: 01661 833355 t: 01434 608 558 t: 01668 216224 The Pancake CafÉ Cullercoats, NE30 4PN www.redlioninn-milfield.co.uk 11 Crossgate, Durham, DH1 4PS Chalk & Paper t: 0191 2514718 Barn at Beal Jaspers t: 0191 3868070 11-14 Nelson Street, Beal Farm, Berwick upon Tweed, 8 Bridge Street, Amble, NE65 0DR Queens head City Centre, NE1 5AN Central Park TD15 2PB t: 01665 714724 Great Whittington, NE19 2HP Gateshead t: 0191 2301919 114 Park View, Whitley Bay, t: 01289 540044 t: 01434 672267 NE26 3QL JIggery pokery Coffee Quarter George Payne t: 0191 2912669 Beetroot Grill Tearoom & shop South Tyneside Kingsway North, Team Valley, Butchers 42 Bridge Street, Morpeth, Mickley, Stocksfield, NE43 7BG NE11 0JZ 27 Princes Road, Brunton Park, Crusoes NE61 1NL t: 01661 842256 Colmans Fish and Chips t: 0191 4914389 Gosforth, NE3 5TT South Beach, Longsands, t: 01670 511846 182 -184 Ocean Road, t: 0191 2362992 Tynemouth, NE30 4HH Manzil Tandoori South Shields, NE33 2JQ Costco t: 0191 2964152 Bin 21 Restaurant t: 0191 4561202 Mandela Way, NE11 9DH Jesmond Dene House Robson House, 2B Oldgate, Morpeth, NE61 1LX www.colmansfishandchips.com t: 0191 431 9800 Jesmond Dene Road, Jesmond, The Himalaya 29 Newgate St, Morpeth, t: 01670 515405 www.costco.co.uk NE2 2EY 33 Esplanade, Whitley Bay, NE61 1AT Latimers t: 0191 2123000 NE26 2AL t: 01670 504901 Morwick Farm Shell Hill, Bents Road, Michelangelo Hotel t: 0191 2513629 Acklington, Morpeth, NE65 9DG Whitburn, SR6 7NT Stella Road, Ryton, NE21 4LU J R Jams Bouchon Bistrot t: 01665 711210 t: 0191 5292200 t: 0191 4132921 Unit 1, Mercia Way, Bells Close Il Forno 4-6 Gilesgate, Hexham, www.royaldouble.com e: [email protected] Ind Est. Lemington, NE15 6UG Station Buildings NE46 3NJ Sunderland www.hotelmichelangelo.co.uk t: 0191 229 0333 Tynemouth Station, t: 01434 609943 Neptune Fish www.jrjams.co.uk Tynemouth, NE30 4RE Restaurant Asiana Fusion R Martin & Son Family t: 0191 2583200 The Boutique Wine 3 Seafield Road, Seahouses, Restaurant Butchers La Gabbia www.ilfornotynemouth.co.uk Company NE68 7SJ Echo 24 Building, 38 Main St, Crawcrook, NE40 4NB 1 Boyd Street, Shieldfield, 14 Narrowgate, Alnwick, t: 01665 721 310 West Wear Street, SR1 1XD t: 0191 4134037 NE2 1AP Irvins Brasserie NE66 1JG t: 0191 510 0099 t: 0191 2326666 The Irvin Building, The Fish Quay, t: 01665 606304 North Acomb Farm Shop www.asianafusion.co.uk The Ivy Restaurant North Shields, NE30 1HJ North Acomb Farm, Stocksfield, 2-3 Parsons Drive, Ryton, NE40 3RA Louis t: 0191 2963238 The Cafe House NE43 7UF Bistro Romano t: 0191 4136444 71-73 Osborne Road, Jesmond, 26 Middle Street, Corbridge, t: 01661 843181 63 Front Street, Cleadon, SR6 7PG NE2 2AN Martino’s Italian NE45 5AT t: 0191 519 1747 NEWCASTLE t: 0191 2814545 Restaurant t: 01434 633130 Northumberland Fish Quay, 16 Union Quay Cheese Co, Cafe Spice Adrianos Marco Polo North Shields, NE30 1HJ The Cheese Shop The Cheese Farm, Green Lane, 6-7 Douro Terrace, 90 High Street, Gosforth, NE3 1HB 33 Dean Street, Newcastle, NE1 1PQ t: 0191 2585929 6 Oldgate, Morpeth, NE61 1LX Blagdon, NE13 6BZ Grangetown, SR2 7DX t: 0191 2846464 t: 0191 2325533 t: 01670 504434 t: 01670 789798 t: 0191 5102002 Mister Woods Coffee www.northumberlandcheese.co.uk The Biscuit Factory Mmm 1&2 King Edwards Court, The Chocolate Spa Jayelles 16 Stoddart Street, Shieldfield, Unit 12/13 Grainger Arcade, Front Street, Tynemouth, 1 Fenkle Street, Alnwick, PepperPot Cafe’-Bistro 6 Queens Parade, Seaburn, NE2 1AN Newcastle, NE1 5QF NE30 4DZ NE66 1HW 5 Oldgate, Morpeth, NE61 1PY SR6 8DA t: 0191 2611103 t: 07801 357314 t: 0191 2575556 t: 01665 510848 t: 01670 514666 t: 0191 529 3132 44 appetitemag.co.uk

Rhubarb cheesecake with pistachios and fennel glass Serves 4

Cheesecake 300g Philadelphia cheese 300ml double cream 45g icing sugar 8 egg yolks 50g sugar 3 leaves of gelatine Base 20 digestive biscuits 50g butter squirt of honey Rhubarb Spash of red wine vinegar 1 tbsp sugar 4 forced rhubarb stalks Jelly 4 pieces of forced rhubarb 100g sugar 200ml water 2 leaves of gelatine Garnish small handful of crushed pistachios 4 rhubarb and custard boiled sweets

200g isomalt cut out and save fennel pollen (easily sourced online) Just Method For the cheesecake cream Combine the icing sugar and cheese and half whip the cream. Mix the sugar and water and combine to a soft ball, combine the egg yolks, whisking all the time. Re- Desserts hydrate the gelatine, drain and melt in the Rhubarb is available later Summer microwave. Add the gelatine to the egg and in the season these days, sugar mix. Combine all ingredients and chill. loving in a For the base which is as good an excuse Blitz the biscuits in a food processor. Melt as any to treat yourself to pudding the honey and butter together and add to the biscuits. this most delicious veg (it’s For the rhubarb not a fruit) in all its many Put the rhubarb, vinegar and sugar in a forms. This cheesecake pan, cover with water and cook until tender. Refresh in ice. takes the biscuit... For the jelly Poach the chopped rhubarb in a pan with the sugar and water until tender. Stir in re- hydrated gelatine and chill. Recipe: The Duke of Wellington, Newton, Stocksfield, L, tel 01661 844 446, For the garnish Northumberland, NE43 7U Heat the isomalt in a pan and when melted www.thedukeofwellington.co.uk sprinkle in the fennel pollen and spread onto baking paper. Chill until hard and snap photo: Relish North East recipe book, priced £17.50 into shards. Blitz the sweets into a coarse at good book shops and selected restaurants powder. Assemble as in the picture.

46 appetitemag.co.uk Food and art have always gone hand-in-hand. Both require creativity and originality to rise above the ordinary. So it seems only natural that former North-East Chef of the Year, David Kennedy, should have chosen Britain’s biggest commercial art gallery at the aptly named Biscuit Factory in Newcastle to base himself and his award winning culinary talents.

David’s mantra is simple: beautifully designed, locally sourced food presented to its best advantage; each dish worthy of an exhibition of its own. Locally sourced ingredients, including daily catches from North Shields Fish uay and Northumbrian reared lamb and beef, are the backbone of the unpretentious and seasonal menu.

Right now David is working hard on his summer menu featuring ingredients such as Spanish Charcuterie, heritage tomatoes, courgettes, various beetroots and organic salad leaf from Ken & Tracey of North Country Organics based at Vallum, Northumberland. He is also utilising the season of wild sea trout and salmon from the Tyne and whole roasted joints of meat for parties of 4 and above for his brand new “get your  ngers dirty” sharing menu.

15% OFF TO VIEW OUR SAMPLE MENUS AND LEARN ABOUT UPCOMING YOUR BILL EVENTS & PROMOTIONS, VISIT OUR WEBSITE: When you quote Appetite www.foodsocial.co.uk Magazine -Issue 2 Discount cannot be used in conjunction with any other LUNCH MON-FRI 12-2PM • SAT & SUN 12-3PM o ers or promotions. Guests EVENINGS MON-FRI 5.30-9PM • SAT 5.30-10PM must book a table in advance to be eligible for the discount.

David Kennedy’s Food Social  e Biscuit Factory, Shield eld, Newcastle, NE2 1AN Telephone: 01912605411 • Email: [email protected] • Web: www.foodsocial.co.uk more than just tea!

Supplying gourmet espresso coffee and a range of wholesale supplies for any delicatessen, coffee shop, guest house, hotel, restaurant, bar, office or conference and banqueting facility.

Free samples available when you ring and quote APPeTITe ISSUe 2, so TrY before you BUY.

Telephone: 08000 461444 Email: [email protected] www.ringtons.co.uk